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How to Cook Corn on the Cob

Tuesday, February 18th, 2020

Corn doesn’t even need to be in season, to taste good, thanks to this surprising kitchen hack. This favorite side dish recipe gets a little added sweetness with milk, butter, and brown sugar. Try my tried-and-true method for boiling corn.

You know you grew up in the Midwest if corn was a favorite family side dish.

Not only has it always been a favorite side, it also is easy to prepare for a crowd.

If you are on the hunt for some new ways to cook corn, you will want to check out my corn on the cob on the grill recipe that allows you to cook your corn right in the husk, saving you loads of time and tin foil.

Have you been curious about boiling corn on the stove top though? This method is traditionally done with boiling salted water in a large pot.

Butttt, I’d love to switch it up today and share my idea to help out-of-season corn taste like a summer day!

How to Cook Corn on the Cob

Just as I love to infuse delicious flavors in my shrimp boil, this same method can be applied to corn that isn’t in season.

I will also openly admit that I don’t always buy the best quality corn that I could buy, relying on whatever is on sale at my grocer.

Maybe that is why I am more open to splurging on these additional ingredients to achieve a better tasting vegetable.

I discovered, many years ago, that adding milk, butter, and brown sugar add so much flavor to the traditional hot water bath.

Since you are adding butter to the water, you can skip the buttering at the end. This milky buttered combination coats the corn cobs and gives you all the buttery flavor without the messy butter drips.

Love the taste of fresh sweet corn?

The addition of milk and sugar adds the sweet taste to the corn that is sweet, but not too sweet. This recipe is MADE for those spring days when you are craving this staple side dish.

I can’t recommend this recipe enough and hope you can give it a try this summer.

Here are a few commonly asked questions about preparing corn!

When is corn in season?

Are you buying corn for this recipe?

You might be wondering when corn is in season.

Even though this method makes the most of out-of-season corn, peak corn season lasts from May until September.

Corn is grown in all 50 states (even though I have some Hoosier pride about Indiana corn) so you can find corn just about anywhere!

That means, this method might not be necessary for in-season corn, but I do love it for the later Fall & Spring months.

What Is the Easiest Way to Shuck Corn?

I am a big fan of the recipe tips and tricks that America’s Test Kitchen provides. They call this shucking method their, “nuke and shake.”

They recommend cutting off the stalk end of your cob, about 1″ above the last row of kernels.

Then place these in your microwave and cook them for 2-4 minutes.

Remove the corn from the microwave and prepare it for this recipe.

The microwave creates enough steam to loosen the silk and husk so when you pick it up, you can just shake your corn out from the husk.

The best part is that the silk will just fall out with it.

No need to buy any gadgets, thanks to this smart kitchen hack.

You can see a demonstration of their corn shucking method here.

How Long Does it Take to Boil Corn?

I’ve read tutorials that say anywhere between 15 minutes to 30 minutes (roughly the same length of time as it would be to bring water to a boil)

Personally, I like a bit of a bite to my corn so I prefer to boil corn for 7-8 minutes instead.

I Don’t Have Time to Boil Corn. How Long Do I Microwave Corn On the Cob Instead?

As a busy mom, I get it!

Place the prepared corn on a plate and cover it with a damp paper towel. The paper towel will help develop the steam needed for your corn to cook.

Microwave corn for 5 minutes.

Can You Over Boil Corn?

Um, yes.

Have you ever eaten cafeteria food corn or ate at a buffet where the corn has been on display just a tad too long?

Overcooked corn is mushy and doesn’t retain its sweet flavor.

Using this recipe though, with recommended cooking times, should yield a deliciously sweet ear of corn with bite.

How Can I Prepare Corn for My Grill?

Lucky for you, grilling corn on the cob is one of my favorite ways to prepare it.

This grilling method is done by soaking the corn, in its husk, and then placing it on the grill.

This tutorial also offers some extra tips and tips if you prefer to clean your corn before placing it on the grill too.

Can You Share Any Corn on the Cob Topping Ideas?

Thanks to the flavor infusion, in your pot of water, this corn doesn’t require a lot from you.

I love this list though of 12 surprising 1-topping ingredients for your corn.

The good news?

It doesn’t have to be complicated.

What Can I Do With Leftover Corn on the Cob?

It never fails that we have a few ears of corn leftover from a cookout.

Lucky for me, I ended up going to a fancy restaurant that topped their house salads with shaved corn.

It is my new favorite way to dress up any green salad.

Looking for a unique salad combination? This Edamame & Corn Salad is always a cookout winner.

Shaved corn can also be made into a delicious roasted corn salsa, as a fun appetizer to munch on with your leftovers.

Admittedly, shaving corn can be a messy affair, but these tips are genius for keeping the corn mess to a minimum.

Don’t feel like making the effort to shave corn?

Another simple way you can use up those ears of corn are to reserve them for a shrimp boil on another night.

Just add the already cooked corn cobs, at the end of your boiling time, to warm.

Milk Boiled Corn on the Cob

Recipe Type: Side

Author: MomAdvice.com

Prep time: 5 mins

Cook time: 8 mins

Total time: 13 mins

Serves: 8 servings

Corn doesn’t even need to be in season, to taste good, thanks to this surprising kitchen hack. This favorite side dish recipe gets a little added sweetness with milk, butter, and brown sugar. Try my tried-and-true method for boiling corn.

Ingredients

6-8 ears corn, husks and silk removed
water
1 1/4 cup milk
1/3 cup brown sugar
1/4 cup butter (optional and to add to the water)

Instructions

Begin by removing the husk and removing the silks from the corn.
Fill a large stock pot half full with water (use a large enough pot to hold all the corn).
Add in the milk, sugar, and butter. If you prefer the sweet and salty combination, add salt to the water bath too. Cover the pot and bring it to a boil.
Add the corn and return to a boil.
Reduce heat to a simmer and allow corn to cook for 7-8 minutes or until just tender, depending on size of corn try not to over cook the corn as it will become tough.
Using long tongs remove the corn and place on a plate or in a bowl, then cover with foil until ready to serve. Serve with butter, salt, and pepper (optional as I think this has the perfect flavor).

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Love this side dish?

Be sure to check out these sides for your next meal too!

learn how to grill corn on the cob

caprese pasta salad

grilled brussel sprouts

quinoa jar salads

grilled tomato bread with prosciutto

Happy cooking!

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Tags: Boiling Corn, Corn on the Cob, Recipes, Shucking Corn Fast
Posted in Kid Eats, Sides | 24 Comments »

Homemade Pork Potstickers

Thursday, January 16th, 2020

From our food contributor, Shaina Olmanson.

This simple DIY recipe for homemade potstickers can make for a kid-friendly dinner or an easy freezer snack. We love ours with a dipping sauce of soy sauce, sriracha, and green onions, but the kiddos like the straight from the pot.

One of my children’s favorite things to order when we go out for sushi is a plate of potstickers to enjoy while we watch the sushi chef in his tall paper hat roll out our rice and seaweed and tuck pink-fleshed fish inside.

They are second only to sushi itself in my children’s eyes.

While your kids may not be on the same sushi train as mine, pot stickers are rather universally delicious.

A dim sum, two-bite dumpling with a salty pork meatball tucked inside.

But why wait until you head out to enjoy them when they can easily be made at home?

Once you get the hang of getting potstickers unstuck from the pot, there’s little stopping you from making your own all of the time.

We like to have a potsticker party, filling and crimping as many as possible, and then freezing them for use later as a quick and easy treat, nearly as easy as heading to our favorite restaurant.

Pulled from the freezer bag and cooked up on the spot, these meatball-filled dumplings make a wonderful lunch option when paired with a rainbow of fruits and vegetables.

Homemade Potstickers

Recipe Type: appetizer

Author: Shaina Olmanson

Prep time: 30 mins

Cook time: 10 mins

Total time: 40 mins

Serves: 4-6

Ingredients

1/2 pound ground pork
1 cup finely shredded Napa cabbage
1/4 cup shredded carrot
2 green onions, diced
1 clove garlic, minced
1 tablespoon fresh minced ginger
1 tablespoon soy sauce
2 teaspoons toasted sesame oil
1 egg, beaten
1 teaspoon kosher salt
1/4 teaspoon black pepper
30 potsticker wrappers
1/4 cup frying oil of choice

Instructions

In a large mixing bowl, combine the pork, cabbage, carrot, onions, garlic, ginger, soy sauce, sesame oil, egg, salt and the black pepper.
Place a small bowl of water near your work surface. Cover the potsticker wrappers with a damp cloth to prevent them drying out.
Place a rounded teaspoon of the pork filling into the center of the wrapper. Lightly wet the edge of the wrapper, and then using your thumb and finger, fold pleats into the dumpling, starting at the center and going towards the cents to form a crescent shape.
Set the filled dumplings on a baking sheet or cutting board, covered with a damp cloth. Continue until all the filling has been used.
To cook, heat 2 teaspoons of oil in a 10″ non-stick skillet with a lid over medium heat. Add about 6 dumplings to the skillet. Cook for 3 minutes. Pour in 1/4 cup of water, cover, and allow the potstickers to steam for 5-6 minutes, until they are cooked through. and golden brown on the bottoms. Remove the lid and allow the steam to cook off, shaking the pan lightly to encourage the potstickers to dislodge themselves from the pan bottom. Serve warm.

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Tags: Appetizer Recipe, Homemade Pork Potsticker, Homemade Potsticker, Potsticker Recipe
Posted in Food & Recipes, Sides | No Comments »

Make-Ahead Apple, Sausage, And Sage Sourdough Stuffing

Monday, November 25th, 2019

I’m back again with another fun Thanksgiving make-ahead recipe.

Today’s recipe is an apple, sausage, and sage sourdough stuffing that tastes just as good as it sounds.

This recipe is easy to prepare and can be made-ahead and placed in your freezer for the big day, which means one less thing for you to worry about on the day of your big feast!

Have you ever made your own stuffing?

It is one of the easiest and most rewarding dishes to create for the holiday season.

My grandma made a mean dressing when I was growing up, but stuffing was definitely something that came out of a box.

I remember in sixth grade when we had to do a Thanksgiving play and I was supposed to pretend to make stuffing and had no idea what the teacher was talking about when he handed me a loaf of bread and celery.

What the heck was that for?

Being the true foodie I am, I still don’t think the boxed stuff is that bad, and you can’t beat the ease of preparation.

It doesn’t hurt to gourmet things up a bit once in awhile though, especially when you can put this in your freezer and save it for the big day!

The biggest challenge with stuffing is all of the dicing and chopping to get the ingredients prepared.

A handy food chopper can be your best friend when chopping up ingredients like onions or herbs.

Once the ingredients are chopped though, it is just a simple matter of mixing them up and then placing the stuffing in the pan for baking.

I really love the ingredients in this recipe because they are the perfect balance of sweet and savory.

I used turkey sausage in this recipe, but you could certainly substitute with chicken sausage instead.

I love Granny Smith apples for baking because they maintain their texture and firmness in this dish.

Leave the skins on for a little added color to your stuffing (not to mention, a little fiber too!)

To prep this dish ahead, I purchased some inexpensive foil pans and to make sure that there is no leaking from the lid.

If you are preparing right away, you can just add the apple stuffing mixture to a casserole dish instead.

I baked up a little dish for you to show you what this looks like when it is all done.

The top is crunchy and the inside is delicious and fluffy.

The apples add tartness while the onions, celery, and turkey sausage add a little savoriness to the stuffing.

When these ingredients are all baked together, it is like a little symphony in your mouth!

Reserve a few sprigs of sage to garnish the top of your dish!

Make-Ahead: Apple, Sausage, And Sage Sourdough Stuffing

Recipe Type: Side

Author: Adapted from Whole Foods

Prep time: 10 mins

Cook time: 60 mins

Total time: 1 hour 10 mins

Serves: 12-14

A little bit sweet, a little bit savory. This sourdough stuffing filled with apples, sausage, and onions is a a delicious crowd-pleaser that can be made ahead for the holiday season.

Ingredients

1 loaf sourdough bread, cut into 1/2-inch cubes (about 11 cups)
1 tablespoon olive oil
3/4 pound fresh mild turkey or chicken sausage
4 Granny Smith Apples
3 stalks celery, thinly sliced
1 large onion, diced
2 tablespoons unsalted butter
2 1/2 cups low-sodium chicken stock
1 teaspoon poultry seasoning
1/3 cup chopped fresh sage leaves
3/4 teaspoon fine sea salt
1/2 teaspoon ground black pepper
Reserved sage leaves (for garnish)

Instructions

Preheat oven to 300°F. Spread bread cubes out on two large rimmed baking sheets and bake until dried but not browned, about 15 minutes. Transfer to a large bowl.
In a large skillet, heat oil over medium-high heat. Remove the sausage from the casings, and add it to the skillet to cook, breaking up chunks with a spoon, until browned, about 6 minutes.
Add apples, celery, onion and butter and cook, stirring occasionally, until apple and vegetables are softened, 8 to 10 minutes more. Add to toasted bread. Stir in broth, poultry seasoning, sage, salt and pepper.
Add stuffing to a freezer-safe greased 9×13 foil pan. Place in the freezer (for up to four weeks). 1-3 days before, remove the stuffing from the freezer. Drizzle a 1/2 cup additional chicken stock over the top to moisten the stuffing. Heat oven to 350°F and bake until lightly browned and crisp on top, 50 to 60 minutes. This stuffing can also be stuffed in your turkey, just be sure that the stuffing has cooled before proceeding.
Garnish with fresh sage leaves.

Are you following along in our make-ahead Thanksgiving series?

Be sure to check out our Brandied & Orange Cranberry Sauce

Mashed Potatoes

Green Bean Casserole

and Make-Ahead Gravy

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Don’t miss these other great Thanksgiving ideas from MomAdvice:

Dress-Up Store Bought Pies

Slow Cooker Roast Turkey

Gluten Free Bacon, Apple & Cornbread Stuffing

Make Ahead Buttery Dinner Rolls

Slow Cooker Oatmeal for Fall

DIY Autumn Burlap Wreath

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Tags: Apple Sage Stuffing, Apple Stuffing, Make Ahead Stuffing, Sourdough Stuffing, Thanksgiving, Thanksgiving Recipes, Turkey Stuffing
Posted in Celebrations, Sides | No Comments »

Gingerbread Biscotti Step-By-Step Tutorial

Monday, November 18th, 2019

Did you know how easy it is to make biscotti? This great recipe shows you how to make this gingerbread biscotti treat that is perfect for dunking in a cup of coffee or hot chocolate. Get the step-by-step tutorial and printable recipe on the blog today!

One of my favorite gifts to give is homemade biscotti.

This gingerbread biscotti is the perfect gift to give for the holidays or to share in this year’s cookie exchange.

Biscotti seems like a really difficult treat to make, but it is just as easy as making a regular batch of cookies.

The biggest difference is that you bake these treats twice to get a cookie with crunch.

What Are Biscotti?

Biscotti are an Italian twice-baked cookie.

You begin by baking these tasty treats in a loaf, then slicing with a serrated knife, and finish them with a second round of baking.

This yields a dry, crunchy oblong cookie that is perfect for dunking!

Are Biscotti Gluten-Free?

Many of our readers need to eat gluten-free so this is one of our most commonly asked questions. Biscotti are made with flour (this recipe is made with all-purpose and wheat flour) so biscotti are NOT gluten-free.

How Can I Make Biscotti Gluten- Free?

Substitutions for all-purpose flour in this recipe can be made by using oat flour instead. Here is a recipe for gluten-free gingerbread biscotti that may cater to your dietary needs more.

Where Do I Find Molasses In My Grocery Store?

I can admit, the first time I started making gingerbread-flavored items, I had NO CLUE where to find molasses in my grocery store.

Is molasses in the cereal aisle with the pancake mixes or is it in the baking supplies aisle?

If you are lost too, I would suggest you check both aisles. While I have found it in my baking supplies aisle, some stores do carry it in their breakfast aisle.

Don’t think of it as only being stocked near the sugar either. This can be found randomly down by spices or even near the puddings.

Don’t want to hit your grocery store? Check here and order online instead.

How to Make Gingerbread Biscotti

This Gingerbread Biscotti is filled with all of the gingerbread flavors you love.

To achieve this flavor, we mix molasses, brown sugar, ginger, nutmeg, and cinnamon into our batter.

The most important thing with this biscotti, I have found, it to keep an eye on it because it will go from done to burnt rather quickly!

Start checking these after twenty minutes (on your first bake time) and don’t leave them neglected after that point or you may have some burnt biscotti on your hands!

After baking these, for the first time, you will slice them with a sharp knife (serrated is a great option).

You should note that you start with a higher temperature, on the first baking, and then you reduce the oven temperature for the second round of baking.

Once they are sliced, you will spread them out on a parchment paper lined cookie sheet.

Bake them again.

After finishing the second round of baking, allow these to cool completely on a wire rack before drizzling with glaze.

These can be packaged in festive treat bags with a little ribbon and would make a cute accompaniment to a favorite homemade drink mix, coffee, or the makings of a coffee gift basket with my homemade peppermint syrup or gingerbread syrup for easy homemade lattes.

However you package it, solo or in a basket, I guarantee that this recipe will be a hit for your holiday giving and baking!

Gingerbread Biscotti

Recipe Type: Dessert

Author: Adapted from AlRecipes.com

Prep time: 25 mins

Cook time: 40 mins

Total time: 1 hour 5 mins

Serves: 4 dozen

A sweet and simple gingerbread biscotti recipe that is perfect for your holiday gift-giving!

Ingredients

1/3 cup vegetable oil
1 cup white sugar
3 eggs
1/4 cup molasses
2 1/4 cups all-purpose flour
1 cup whole wheat flour
1 tablespoon baking powder
1 1/2 tablespoons ground ginger
3/4 tablespoon ground cinnamon
1/2 tablespoon ground cloves
1/4 teaspoon ground nutmeg
For Glaze: 1/2 cup confectioners sugar (icing or powdered sugar), sifted
1/4 teaspoon pure vanilla extract
2 – 3 tablespoons milk or light cream

Instructions

Preheat your oven to 375 degrees F (190 degrees C). Line a cookie sheet with parchment paper.
In a large bowl, mix together oil, sugar, eggs, and molasses. In another bowl, combine flours, baking powder, ginger, cinnamon, cloves, and nutmeg; mix into egg mixture to form a stiff dough (depending on your humidity, the dough may be sticky).
Divide dough in half, and shape each half into a roll the length of the cookie.
Place rolls on lined cookie sheet, and pat down to flatten the dough to ½ inch wide thickness.
Bake in a preheated oven for 20-25 minutes. KEEP A VERY CLOSE EYE ON IT as it will go from done to burnt quickly.
Remove from oven, and set aside to cool.
When cool enough to touch, move over to a cutting board and cut into 1/2 inch thick diagonal slices.
Place sliced biscotti on cookie sheet, and bake an additional 5 to 7 minutes on each side, or until toasted and crispy. If the biscotti already looks a little “too” crispy, you can decrease your oven temperature to 275 degrees and bake for 7-10 minutes instead.
Let cool.
In a small bowl mix together the confectioners sugar, vanilla extract and milk until it is incorporated. Using a small spoon, drizzle back and forth your glaze over the biscotti. Allow the icing to harden before packaging.

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Looking for more great holiday hostess gift? Here are 3 other projects to check out!

make some chocolate coffee spoons to pair with the biscotti

no bake peppermint cheesecakes in a jar

slow cooker pumpkin spice candles (SO fun and easy!)

What fun treats are you baking this holiday season? Any great big batch recipes you might like to share?

Gingerbread Biscotti Recipe Step By Step Header

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Tags: Biscotti Step By Step Tutorial, Gingerbread Biscotti, How to Make Biscotti, Where to Find Molasses in Grocery Store
Posted in Desserts, Gifts, Holidays, Sides | 3 Comments »

Buttery Dinner Rolls in the Bread Machine

Wednesday, November 6th, 2019

You won’t believe how easy it is to make these buttery bread machine rolls in your bread machine. This is our favorite holiday roll, served up with melted butter and garnished with dried herbs. Add this super easy bread machine roll to your menu today.

Today I am sharing a foolproof bread machine roll that is perfect to make and freeze for the holiday season.

If you are looking for the perfect dinner roll, I have the perfect recipe for you.

These buttery bread machine rolls are my go-to bread recipe for all of our holiday meals.

I also love that you can switch out the toppings on the rolls to make them savory or sweet.

Just take a peek in your cupboard or fridge to dream up your own flavor combo.

The bread machine became my most relied upon tool when whipping up pizzas, cinnamon rolls, and fancy bread for my family.

Be sure to read read this Bread Machine 101 article for some background information on the purpose of this appliance.

If you don’t have a bread machine, check at yard sales or at your local thrift shop. My last three bread machines have all been found in places like these. They are often priced at around $15-20 used!

Be sure to check there when doing your shopping!

There is just so much to love about this roll recipe.

First of all, it isn’t sticky or hard to work with at all.

Secondly, it is quick to shape.

Third, it rises like a dream.

And fourth, you can customize the rolls to your heart’s delight.

One year I added cinnamon butter on the side or have brushed the rolls with butter and a generous shake of cinnamon & sugar.

The rolls I baked tonight, for example, accompanied our weeknight chicken noodle soup. For this flavor combination, I brushed them with a little butter, salt, and dried rosemary for a yummy finish.

If you have never made rolls before, try making a practice batch for your Thanksgiving feast, like I have shown here.

One batch of rolls will yield about 15 rolls.

Freeze the rolls after shaping. The dinner rolls can be frozen for a month, and then pulled from the freezer the night before your big day.

Allow them to rise overnight then bake as directed.

Here are a couple of commonly asked questions on this Buttery Dinner Rolls Bread Machine recipe!

What is a Bread Machine?

A bread making machine or bread maker is a home appliance for baking bread.

The bread machine is simple in its construction and consists of a bread pan (or “tin”), at the bottom. At the bottom of the tin are built-in paddles, mounted in the center of a small of the tin.

This little oven is controlled by a simple built-in computer, the settings for which are inputted on the control panel.

Most bread machines have different cycles for different kinds of dough. Typically, cycles include the following cycles: white bread, whole grain, French, and dough-only.

Many also have a timer to allow the bread machine to activate without you even being present.

How awesome is that?

Some of the older bread machines have just a handful of simple settings while newer models offer more advanced cycles like making jam or cake baking settings.

To be honest, I don’t use the fancy bread machine cycles and mostly use the Basic and Dough setting, which can be found on every machine.

The basic cycle is just the basic setting for making a loaf of bread.

The Dough cycle (that we are using here) just completes the kneading and rising of the dough. Once the dough cycle is complete, you can take the dough out and shape it into these simple dinner rolls.

What is the Difference Between Bread Flour and All- Purpose Flour?

The biggest difference is just protein content. Bread flour has more protein content than all-purpose, which helps with gluten development. Recipes, like this dinner roll, call for it when an especially chewy and elastic crumb is desired.

Since we want these to be more elastic in nature, we are using bread flour in this recipe.

If you don’t have bread flour on hand, you can substitute with all-purpose flour in a pinch. Honestly, I do think it makes a difference in the texture of the roll when you substitute with all-purpose flour. Bread flour yields less crumbs and has a more elastic texture, both qualities I love in a good roll.

Make Ahead Buttery Bread Machine Rolls

Recipe Type: Side

Author: Amy Clark

Prep time: 5 mins

Cook time: 1 hour 30 mins

Total time: 1 hour 35 mins

Serves: 15

A foolproof bread machine roll recipe that can be customized with whatever compliments your meal- sweet toppings, savory toppings, or flavored butters. Freeze these for the holidays and bask in the compliments when hosting your holiday feasts!

Ingredients

1 cup milk (110 degrees F.)
1/2 cup butter, room temperature
1/4 cup granulated sugar
2 eggs, room temperature and lightly beaten
3/4 teaspoon salt
4 cups bread flour (you can substitute with all-purpose flour if needed)
3 teaspoons instant yeast

Instructions

Place all ingredients in (in order given) in bread pan of your bread machine.
Select DOUGH setting and press start
When dough cycle has finished, remove dough from pan and turn out onto a lightly-floured surface.
Shape into balls of dough and place in a greased baking pan to make the rolls.
Cover and let rise in a warm place for an hour.
If freezing, freeze now (for up to one month).
Before baking, allow rolls to thaw completely and rise overnight.
Preheat oven to 375 degrees F. Bake in a regular oven approximately 20 to 25 minutes or until they are a light golden brown. Remove from oven and let cool slightly. Serve warm or at room temperature.
Brush with butter and favorite blend of seasonings or herbs (optional)

These are so beautiful and so delicious. Don’t be surprised if they are the only thing everyone talks about at dinner!

Looking for more Thanksgiving Make-Ahead Dishes? Here are a few of my favorites!

make-ahead gravy recipe

make ahead cranberry sauce

make-ahead green bean casserole make-ahead mashed potatoes

make-ahead bacon, apple, and cornbread gluten-free stuffing

how to decorate store-bought pies for the big day

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This post contains affiliate links.

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Tags: Bread Machine Dinner Rolls, Buttery Bread Machine Rolls, Thanksgiving, Thanksgiving Recipes
Posted in Sides | 25 Comments »

Ultimate Make-Ahead Gravy (With VIDEO)

Tuesday, November 5th, 2019

Did you know that is possible to make your gravy recipe early and freeze it for the holidays. This gravy hack can be done by using turkey (or chicken) wings for your base. You won’t believe how delicious this recipe!

I’m back with another make-ahead recipe for Thanksgiving Day today.

This week I am sharing a fantastic Make-Ahead Gravy recipe that you can have waiting in your freezer for the big day.

I am excited about this recipe because it provides, yet again, one more dish that you can create to make your day as stress-free as possible.

To begin this recipe and create the base, without the turkey, you can use chicken or turkey wings and add onions that you roast in your oven to make those magical drippings that you need to create the base of this gravy recipe.

I was not able to locate turkey wings at our market so I substituted with the always available chicken wings.

Don’t be surprised if your kitchen already smells like Thanksgiving with just the base of this recipe!

Be sure to scrap those delicious pan drippings up from your dutch oven or roasting pan. These stuck on bits are what make your dressing so rich and flavorful. They also add a rich golden brown hue to your gravy.

Add chopped carrots, celery, fresh herbs, turkey or chicken stock, and a little poultry seasoning, salt, and ground pepper. All these additions really help to round out the flavorings in this make-ahead dish.

Allow this to simmer, stirring occasionally, for one-and-a-half hours. Add the flour mixture to the gravy to thicken. After straining, you can whisk in the flour and cook whisking constantly.

When reheating, simply warm in a saucepan over medium heat, stirring occasionally until warmed. I like to put mine in saucepan over medium high heat.

There you have it, an easy make-ahead gravy that makes eight cups of delicious gravy for the big day!

Note: This should yield approximately five cups of gravy!

Make-Ahead Gravy

Recipe Type: Side

Author: Adapted Slightly from AllRecipes

Prep time: 30 mins

Cook time: 2 hours 30 mins

Total time: 3 hours

Serves: 15-20

Don’t panic about the gravy this year! Try this easy make-ahead gravy recipe that makes eight cups of gravy for your Thanksgiving feast.

Ingredients

6 turkey or chicken wings
2 medium onions, peeled and quartered
2 tablespooons olive oil
1 cup water
2 quarts chicken broth, divided
3/4 cup chopped carrot
1-2 stalks of celery, chopped
3 sprigs fresh thyme (leave on the stem and add to the pot)
1 teaspoon poultry seasoning
3/4 cup all-purpose flour
2 tablespoons butter
1/4 teaspoon ground black pepper

Instructions

Preheat oven to 400 degrees F. Arrange a single layer of turkey or chicken wings in a large roasting pan. Scatter the onions over the top of the wings. Drizzle with olive oil and season with salt and pepper. Roast in the preheated oven for 1-1/4 hours or until wings are browned.
Place browned wings and onions in a 5 quart stockpot. Add water to roasting pan and stir, scraping up any brown bits on the bottom of the pan. Pour the the water from the pan into the stockpot. Stir in 6 cups broth, carrot, thyme, poultry seasoning, salt, and pepper (to taste). Bring to a boil. Reduce heat to medium-low and simmer uncovered for 1-1/2 hours.
Remove wings from the pot and place on a cutting board. When the wings are cool, pull off the skin and meat. Discard the skin and save the meat for another use. Strain contents of stockpot through a large strainer into a 3 quart saucepan. Press on the vegetables to extract any remaining liquid. Discard the vegetables and skim the fat off the liquid. Bring the contents of the pot to a gentle boil.
In a medium bowl, whisk flour into the remaining 2 cups chicken broth until smooth. Gradually whisk the flour mixture into the simmering turkey broth; simmer 3-4 minutes or until the gravy has thickened. Stir in the butter and pepper. Serve immediately or pour into containers and refrigerate or freeze.

Looking for more Thanksgiving Make-Ahead Dishes? Here are a few of my favorites!

make ahead cranberry sauce

make-ahead green bean casserole make-ahead mashed potatoes

make-ahead bacon, apple, and cornbread gluten-free stuffing

how to decorate store-bought pies for the big day

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Tags: Easy Gravy Recipe, Freezer Gravy Recipe, Make Ahead Gravy, Make Ahead Thanksgiving Recipes, Ultimate Turkey Gravy Recipe
Posted in Celebrations, Holidays, Sides | 7 Comments »

Best Instant Pot Wings Recipe

Tuesday, September 10th, 2019

These Instant Pot chicken wings only require three ingredients and five minutes of pressure cooking until they are fall-off-the-bone tender. Try this Instant Pot Recipe today!

I am so excited to start showcasing more recipes on the site and one BIG request I got from readers was for more easy Instant Pot recipes.

It seems I talked many of you into buying one of these appliances on a Black Friday sale and then dropped the ball on giving you ideas for ways to use it.

That’s really nice, huh?

In all honesty, three ingredient recipes have been on repeat in our house especially these easy ribs (one of our most pinned recipes on the site) and these pulled pork sandwiches.

It seems when I get a formula down, with my cooking, I just keep repeating it.

As tailgating season is approaching, I wanted to show how you can cook the chicken wings in your Instant Pot in just about 30 minutes or so.

Best Instant Pot Wings Recipe

shop this steamer basket for your Instant Pot- you will love the handle on this for removal!

Although I don’t get sucked into the gadget game very often, I have found this steamer basket to be invaluable for cooking both my meat and my eggs. The basket fully holds what is inside and then can be lifted out by the center handle. I use it about once a week so I can confidently recommend this is a great addition to your kitchen arsenal.

When I first started blogging, I created a Honey Bourbon Chicken Wing recipe that I prepared in my slow cooker and I was so proud of my styling.

It was after this photo was posted that someone commented that they were surprised I didn’t, “trim my chicken wings.”

How do I Trim Chicken Wings for My Instant Pot?

Trim the wings?

I had no clue what that even meant.

Wings weren’t something we ate in our house and I’m not the kind of girl who eats wings at a restaurant. It’s because I had no experience eating these that I didn’t know how to trim them for our family or what the wing was supposed to look like.

If you are still learning in the kitchen, I just want you to know that I’ve been learning right along with you. This wasn’t the first time I was wrong about the best way to prepare a dish and I really doubt that it will be the last.

If you are looking for guidance on how to trim your wings for cooking, I found this tutorial very helpful for getting started.

Once you have trimmed your wings, you are ready to toss them with salt and pepper.

Next, you will add one cup of water to the bottom of your Instant Pot and rest your rack on top. Although I used water, I have also used chicken stock that has been leftover in my fridge.

If you don’t have my rack, you can also use the rack that your pressure cooker came with.

Rest the seasoned chicken on top of the rack, seal your Instant Pot, and then set the Instant Pot for High Pressure for 5 minutes. You will allow the Instant Pot to do a Natural Release for 5-10 minutes.

What the Heck is Natural Release?

Not sure what the difference is between Natural Release and Quick Release? That’s okay! This appliance definitely comes with a learning curve.

I found this diagram that should help visually explain the big differences between these two types of venting.

When we are told to Quick Release our pressure cooker, that just means that you are going to turn that steam release handle (located on your lid) to the Vent position on top. This allows all the steam to come out fast and at once.

When we do Natural Release though, we just allow our pot to cool a bit on its own and then after 10 minutes, the steam that is released will be much less and the float valve will drop naturally over time.

Keep in mind, this does not adjust cook times, but only the length of time you are waiting to start working on the next step in the recipe (our broiler finish!).

Remove wings from the pressure cooker and place them on a baking sheet that has been lined with tin foil and has a baking rack on top to allow the circulate underneath.

With a basting brush, you can apply your favorite barbecue sauce or you can really spice them up with buffalo sauce or hot sauce. Since our family is wimpy-wimpy-wimpy, we stick to our Sweet Baby Ray’s.

Since the chicken wings are fully cooked, you will not need to bake chicken wings ahead of time. Instead of deep frying these, we rely on the less messy and lower calorie option of just broiling the wings for about five minutes on each side.

I also love any dish that doesn’t require me to shred the chicken for preparation. Once you slide these out of the broiler, you are ready for dipping and eating these.

Please do keep your eyes on the oven though because they can burn on top if they aren’t carefully watched and may need adjusting during the broiling.

Once these are done, slide them into a serving bowl and pair with your favorite dipping sauce.

I hope you love this recipe as much as I do and I’m thinking it is going to be the perfect recipe to tailgate with. I can imagine preparing a batch of these in my pressure cooker and then throwing them into my slow cooker to keep warm for game days.

This isn’t the only Instant Pot recipe that I’ll be sharing this month though. I’m also looking forward to sharing a pot roast pressure cooker recipe that I perfected that I just know you will want to add it to your menu planner too.

Best Instant Pot Wings Recipe

Recipe Type: Appetizer

Author: MomAdvice.com

Prep time: 15 mins

Cook time: 10 mins

Total time: 25 mins

Serves: 2 pounds

Ingredients

2 pounds chicken wings
1 cup water (or chicken broth)
Barbecue Sauce
Salt & Pepper

Instructions

Trim your chicken wings by following the instructions that I linked to above. Once trimmed, toss with salt and pepper.
Pour water (or chicken broth) in the bottom, place the steaming rack inside, and finish by putting your chicken wings within the rack.
Lock the lid, select High Pressure and adjust to 5 minutes.
While the wings are cooking, prepare a baking sheet with tin foil and a baking rack that has been sprayed with nonstick spray. Pour your sauce you will be using into a bowl, to baste on your chicken.
Allow the pressure cooker to come to a natural release (I give it about 10 minutes) after the timer beeps, release the steam valve and then place the wings on foil-lined baking sheet.
Broil the wings for 4-5 minutes (watching carefully to prevent charring). Flip the chicken wings over and brush the other side with barbecue sauce. Broil that side again for 3-4 minutes. Place on platter and serve with your favorite dipping sauce or additional barbecue sauce.

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Looking for more fun tailgate ideas? Check these posts out!

try these gluten-free meatball sub bites

this slow cooker pumpkin chili is always a tailgate winner

you can’t go wrong with these sweet potato fries with a lemon meringue dipping sauce

this diy bar cart was made from a tool cart and a coat of spray paint. go, team!

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Tags: Best Instant Pot Wings Recipe, How Long High Pressure Chicken Wings, Instant Pot Chicken Wings, Instant Pot Tailgating Recipes, Pressure Cooker Chicken Wings
Posted in Kid Eats, Main Dishes, Sides | No Comments »

28 Instant Pot Soup and Stew Recipes for the Soup Season

Monday, October 22nd, 2018

Is it getting cooler where you live? I have to admit, this week was a bit of a shocker to my system with the temperatures dropping so quickly in Indiana. I have been hibernating this week and implementing ALL the strategies already for the cooler months.

One of my strategies I haven’t mentioned though is a weekly pot of soup that can save me from cooking a couple of nights a week AND for keeping us warm in the evenings.

Now that soup season is in FULL SWING, I thought I would share a gathering of Instant Pot soups that are my radar for my menu plans.

If you haven’t put an Instant Pot on your list of kitchen must-haves, I bet you will after seeing how quickly and easily you can pull together a pot of soup to enjoy all week long.

Last week I shared a recipe with you, but I also shared two gadgets that I think every Instant Pot fan will love, especially for your soup seasons!

The first is this type of lid that will make it easier to serve and reheat your soups for family meals.

There is nothing more awkward than trying to open and shut the sealing lid, amiright?

The other thing I absolutely love is this gadget that allows you to store your soup right in the pot in your fridge without any messes or spills.

If you can’t wait to get your pot back for the next meal though, many people also purchase additional inserts so that they can store a soup for their week as well as continue keeping the Instant Pot dishes in their rotation.

You can bet that an additional insert is on MY Christmas list this year.

And while we are on the topic of gadgets, if you haven’t bought one of these yet, it is a workhorse in our kitchen.

I, honestly, can’t imagine making soups or sauces without it…not to mention all that frothing of milk for my lattes at home.

I promise, I only recommend what I really love and TRULY use in our kitchen.

Speaking of what I love…how about some new recipes for your menu plan?

Here are 28 Instant Pot Soup & Stew recipes that I can’t wait to make this Fall & Winter!

instant pot gluten-free broccoli & cheddar

pressure cooker italian chicken soup

instant pot potato soup

instant pot pho ga (vietnamese chicken noodle soup)

instant pot split pea soup

instant pot detox soup

instant pot moroccan spiced butternut squash soup

instant pot chicken gnocchi soup

instant pot chicken vegetable soup

instant pot chicken enchilada soup

pressure cooker red wine beef stew

instant pot vegetable soup

instant pot vegan carrot ginger soup

instant pot mushroom soup

instant pot tomato soup

instant pot cauliflower soup

instant pot classic french onion soup

instant pot thai shrimp soup

instant pot chicken & dumplings

instant pot white chicken chili

vegan potato corn chowder

instant pot chicken tortilla soup

instant pot creamy tortellini soup

instant pot sweet potato carrot coconut soup

instant pot vegetarian chili instant pot vegan udon soup

instant pot taco soup

instant pot chicken fricassee

Not enough Instant Pot recipes for you? Here are 3 of our most popular Instant Pot Recipes on the site!

3-ingredient instant pot ribs

instant pot korean street tacos

instant pot indian vegetable rice

What is your favorite soup to make in your pressure cooker?

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Tags: Instant Pot Soup Recipes, Instant Pot Stew Recipes, Make Ahead Instant Pot Recipes, Pressure Cooker Soup Recipes, Pressure Cooker Soups, Pressure Cooker Stew Recipes
Posted in Main Dishes, Make Ahead Meals, Sides | No Comments »

Instant Pot Gluten-Free Broccoli Cheddar Soup

Tuesday, October 9th, 2018

This Instant Pot Broccoli Cheddar Soup will fulfill all those Panera cravings MINUS the gluten!

One of my absolute favorite soups is Broccoli Cheddar Soup and it is my ultimate Panera weakness. Unfortunately, their version isn’t gluten-free so this week I decided to break out my Instant Pot and do a little recipe-testing. Broccoli cheddar soup is one of those cheesy comfort foods that a gluten-free girl can REALLY get behind.

Oh, I should say, if you haven’t hopped on the Instant Pot game yet, I encourage you to JUST GO FOR IT.

Seriously.

It is the best gadget ever and is relied heavily on throughout our week to make fast work of soups, sauces, and tender meat.

If soups are going to be in your Instant Pot rotation too, I highly recommend two tools that will REALLY improve your enjoyment HIGHLY of this gadget.

The first is this type of lid that will make it easier to serve and reheat your soups for family meals.

There is nothing more awkward than trying to open and shut the sealing lid, amiright?

The other thing I absolutely love is this gadget that allows you to store your soup right in the pot in your fridge without any messes or spills.

You can bet that an additional insert is on MY Christmas list this year.

And while we are on the topic of gadgets, if you haven’t bought one of these yet, it is a workhorse in our kitchen.

I, honestly, can’t imagine making soups or sauces without it…not to mention all that frothing of milk for my lattes at home.

I promise, I only recommend what I really love and TRULY use in our kitchen.

Making gluten-free soups that are thick and creamy can be a challenge. If I can offer any advice, adding this flour to our pantry has replaced a lot of my difficulties with modifying recipes to make them gluten-free. It’s an affordable solution that doesn’t require any master mixing or extra effort. Who couldn’t get behind that?

You will want to take your time though, once you add the flour to your pot, and really work hard to keep stirring and adding that liquid gradually to prevent your soup from being riddled with clumps. It helps to take your time with this element and, remember, you will get that time back thanks to how quickly this cooks in your pressure cooker.

I’m sure it goes without saying that freshly grated cheese will always yield a better dish, but I also live in that whole “ain’t nobody got time for that” mindset on most weeknights.

GUYS.

It’s survival mode over here most days.

Can I get an amen?

I hope you love this recipe as much as our family did! We paired it with my easy make-ahead chicken in bulk recipe in gluten-free wraps with a drizzle of ranch.

If you are trying to do more meat-free nights, it also goes great with a little bread for dipping and some apple slices to round out this satisfying bowl of soup.

Be sure to scroll down for some more of our family favorites after the soup recipe!

Instant Pot Gluten-Free Broccoli Cheddar Soup

Recipe Type: Soup

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

Serves: 6 servings

Break out that Instant Pot for this satisfyingly filling Instant Pot Gluten-Free Broccoli Cheddar Soup. Not gluten-free? No problem! Replace the gluten-free flour with your gluten-y version.

Ingredients

3 tbsp butter
2 cups diced carrots
2 cloves garlic minced
1/4 cup gluten-free flour ([url href=”https://rstyle.me/n/c9y996wky6″ target=”_blank”]this is the brand our family prefers[/url])
3 cups vegetable stock
6 cups broccoli florets
1 tsp paprika
pinch of nutmeg
salt to taste
1 1/2 cups shredded monterey jack cheese
1 1/2 cups shredded sharp cheddar cheese
1/2 cup milk
1/2 cup heavy cream
salt and pepper to taste

Instructions

Plug in and turn on your Instant Pot. Press the Sauté button on the Instant Pot (you want to make sure it is set to Normal) and give it a few minutes to warm up. Add the butter. Once melted, add diced carrots and cook three minutes.
Stir in the garlic and flour. Allow the flour to cook for a minute or so, stirring constantly. Next add a small amount of your vegetable stock, incorporating this in bit by bit while stirring constantly and eliminating any lumps in your soup base.
Hit cancel on your Instant Pot to turn off Sauté function. Add your broccoli in the pot, seal with the lid, and set your Instant Pot to HIGH pressure for 8 minutes.
At the end of your cooking time, do a quick release of pressure and open the lid. Add in your paprika, pinch of nutmeg, and salt to taste.
Stir in cheeses and mix well until it has melted. Add in milk and cream. Taste again to double check your final seasonings.
If you have [url href=”https://amzn.to/2ymYuiC” target=”_blank”]an immersion blender[/url], you can use it to blend the soup or you can carefully pour half of the soup in a blender and blend it well and add it back to the soup pot.
Serve immediately.
When reheating, you can add additional vegetable stock or milk to thin the soup back out.
[url href=”undefined”][img src=”https://www.momadvice.com/blog/wp-content/uploads/2018/10/instant-pot-gluten-free-broccoli-cheese-soup-3.jpg” width=”5184″ height=”3456″ class=”aligncenter size-full” title=”Instant Pot Gluten-Free Broccoli Cheese Soup from MomAdvice.com”][/url]

Looking for more great dinner recipes? Here are a few others that are a big hit with our family (AND READERS!) You can also visit our RECIPE section of the site!

3-ingredient instant pot ribs

instant pot korean tacos

instant pot indian vegetable rice

asian turkey and green bean saute

gluten-free meatloaf recipe

gluten-free chicken noodle soup

shrimp fried rice

baked orange chicken meatballs

balsamic pork loin sheet pan meal 5-ingredient gluten-free pizza dough

one pot gluten-free mac & cheese

What is your favorite way to use your Instant Pot? Have any questions about this gadget? Leave them below and I will answer them in a future post!

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Tags: Gluten Free Broccoli Cheddar Soup, Instant Pot Cheesy Broccoli Soup, Instant Pot Gluten Free Recipe, Instant Pot Gluten-Free Soup, Instant Pot Panera Bread Soup Recipe, Panera Copycat Broccoli Soup, Pressure Cooker Soup Recipes
Posted in Kid Eats, Main Dishes, Sides | No Comments »

How to Make Pumpkin Hand Pies

Monday, October 8th, 2018

When I was a kid one of my favorite treats in the world was an apple pie that they served at a fast food restaurant in town.

The flaky crust in a pocket filled with the warm apple filling was the perfect comfort food to me and it always seemed to be the perfect amount to satisfy my sweet tooth craving.

Clearly, I am no food snob when it comes to the humble pie whether it is from a box in the grocery store or a local diner.

Just give me ALL THE PIE.

It should come as no surprise that my children adore pie like their mother so I wanted to create a treat for them that would be deemed one of the coolest after school snacks I have made to date.

Of course, we are creating the only pie worth making, at least according to our household.

For us, it is the incredible pumpkin pie that truly brings together the flavors of fall in every delicious bite and makes it feel like Thanksgiving… even if it really is just another boring Monday.

Of course, I have a little secret in the refrigerator now that I am a busy mom.

These little treats couldn’t be easier to prepare thanks to store-bought pie crust that saves me a lot of time on treats (and dishes).

With a little pumpkin shape placed on top of each delicate pie and dusted with cinnamon and sugar, this treat looks impressive, but can be pulled together in a matter of minutes.

These would be just perfect for a fun Halloween lunchbox treat or to celebrate the season any other day of the week! Best of all, since the filling calls for just a cup of pumpkin puree, it is the perfect way to use up a leftover can that might be taking up space in your refrigerator.

If you haven’t made a hand pie before, it couldn’t be easier. You can use a floured cup as a circle cutter or a biscuit cutter to cut out your circles. Add a tablespoon of your filling to the tops of each of your circles and then add an identical circle on top to pull the pie together. To make sure everything is secure, I seal and add pretty scores with a fork.

Want to make it even easier? Can I recommend this handy gadget?

It’s amazing for making lunchbox sandwiches too! I promise, you will get a lot out of it!

shop seasonal pie cutters HERE (SO many fun ones!!)

To add a little decoration, I love to buy seasonal decorative pie cutters that add a little detail to the edge of my pies, decorative edible touches to a dessert table for the holidays, and happen to add the perfect detail to these hand pies.

To secure these adorable pumpkins, I brushed the pies with an egg wash and then rested this on top, brushing again lightly with the egg wash.

It adds a beautiful touch and shine to the crust and makes these pretty pies into a little work of art.

I hope you can share these treats with someone you love this month and I look forward to sharing more fun fall ideas with you on the blog. Looking for a traditional pumpkin pie for the whole gang? I can’t recommend this tried-and-true recipe enough!

Don’t want to make pie at all?

I feel you.

Check out these ideas for decorating those store-bought pies!

Speaking of more fun fall projects, scroll below the recipe for a few of my ABSOLUTE FAVES!!

Pumpkin Hand Pies Recipe

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

This fun semi-homemade treat has all of your favorite pumpkin pie flavors in a single size version. Be sure to snag [url href=”https://rstyle.me/n/c9yyh2wky6″ target=”_blank”]some fun pie cutters[/url] to really make these festive! Need to make these gluten-free? No problem! Simply switch your prepared pie crust to a gluten-free version!

Ingredients

1 cup pumpkin puree
3/8 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon heavy cream
2 packages prepared pie crust (make sure to bring this to room temperature)
1 egg
Cinnamon and sugar to garnish
Optional: [url href=”https://amzn.to/2pOSbRj” target=”_blank”]This handy tool[/url] and [url href=”https://rstyle.me/n/c9yyh2wky6″ target=”_blank”]decorative pie cutters[/url]

Instructions

Preheat the oven to 350°F.
In a mixing bowl, mix together the pumpkin, brown sugar, spices and heavy cream. Set aside. Unroll your room temperature pie crusts. Using a 2 1/2 inch biscuit cutter or the opening of a drinking glass as your guide, cut out your circles. Remember, however many you can cut out of your first pie crust, you will want to try to do the same amount on the next pie crust to create your toppers. The amount you can get will depend on your circle size that you are punching out.
Place your first half of your circles on a parchment paper lined cookie sheet.
Add in about a tablespoon pie filling, then place a dough circle on top. Press together with your fingers to seal them. Then use your fork to seal and create a pretty edge to the pie.
Whisk one egg in a small bowl and then brush on top of the dough.
Finish with a sprinkle of cinnamon and sugar. Bake for about 20 minutes or until golden brown. Serve with a big glass of milk or a dollop of whipped cream for a sweet treat!