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How to Cook Chicken Breasts from Frozen

Thursday, August 12th, 2021

Looking for a fast way to cook frozen chicken? Today I’m sharing my foolproof recipe to bake chicken—no need to thaw chicken for this recipe. Learn how to safely oven-bake chicken, cook frozen chicken in your slow cooker, and get tips for cooking frozen chicken in your pressure cooker. Try these foolproof methods on your next meal plan.

If I had to point the finger at where I began to realize the beauty in make-ahead meals, it would be at this bag of frozen chicken that I cook each week for our family.

This easy cooking tutorial is just what you need for your sandwiches and wraps. The best part is that you can prepare chicken in bulk for your week right from its frozen state with my easy technique.

For our family of four, I prepare three pounds of chicken each week (one frozen bag of chicken breasts from ALDI, to be exact!), and we usually plow through these three pounds by Wednesday or Thursday of the week.

I can attest to the fact that we never have leftovers with this recipe.

I started making a habit of baking this chicken, on grocery day, as I put the rest of the food away.

For five minutes of prep work, it has saved us at least a hundred bucks a month. Just think how much I am saving by eating at home instead of a Panera visit!

Before we begin, here are a few commonly asked questions about cooking frozen chicken!

What are the guidelines for safely cooking frozen chicken?

It is essential to follow the USDA guidelines when preparing poultry. For example, the USDA states explicitly, “Do not cook frozen chicken in a slow cooker or the microwave; thaw it before cooking.”

Chicken can be cooked though from the frozen state in the oven or on the stove. Expect your cooking time to be about 50% longer if you do not thaw your chicken first.

Can you put frozen chicken in your crockpot?

The USDA advises NOT to put frozen chicken in your slow cooker because the internal temperature does not rise fast enough to meet food safety standards.

How long is frozen chicken good for?

A bag of frozen chicken from your supermarket should last approximately nine months, according to the USDA.

The prepared, cooked chicken, though, should be used within three months of freezing.

What is the safe internal temperature of chicken?

A safe internal temperature of 165° Fahrenheit (75° Celsius) is recommended by the USDA. An instant-read thermometer inserted in the thickest part of the chicken breast is always your best guide. This is my favorite meat thermometer.

How Can I Adjust this Cooking Technique for a Large Family or Gathering?

The best investment that I’ve made is buying two of these jumbo baking sheets! They fit perfectly in a standard oven! With these baking sheets, you can easily double this recipe.

How long can you keep cooked chicken in the refrigerator?

Properly stored, cooked chicken will last for 3 to 4 days in the refrigerator.

Glass containers with airtight lids are my favorite for storing. When taking to potlucks, I rely on these inexpensive plastic containers for transporting.

How to Cook Chicken Breasts from Frozen

Here are 3 techniques to cook frozen chicken breasts!

How to Bake Frozen Chicken

I have had people ask me at potlucks and gatherings how I bake my frozen chicken. After testing different temperatures of cooking frozen chicken and spice combinations, I am thrilled to share my favorite recipe.

This is the recipe I rely upon for topping salads, making chicken wraps, or as an accompaniment to a brown rice bowl.

Spread your frozen chicken breasts on two cookie sheets.

Don’t love the clean-up?

Consider lining the baking sheets with parchment paper or a nonstick heavy-duty aluminum foil.

I love these parchment squares because they make the whole clean-up process a little easier.

Brush or drizzle your chicken breasts with olive oil, salt generously, and finish with your favorite seasoning.

My secret ingredient (and this is no endorsement- just a HUGE fan!) is this Mrs. Dash Tomato Basil Garlic seasoning mix.

I found this seasoning mix in the spice aisle, and it makes such a fantastic dry rub on the chicken that it tastes as good as anything you would get in a restaurant.

Since it is salt-free, I layer on the salt just the way I like, which helps enhance the chicken’s flavor.

Baking frozen chicken is safe, according to the USDA.

My secret ingredient (and this is no endorsement- just a HUGE fan!) is this Mrs. Dash Tomato Basil Garlic seasoning mix.

I found this seasoning mix in the spice aisle, and it makes such a fantastic dry rub on the chicken that it tastes as good as anything you would get in a restaurant.

Since it is salt-free, I layer on the salt just the way I like, which helps enhance the chicken’s flavor.

Baking frozen chicken is safe, according to the USDA.

How to Boil Frozen Chicken

Boiling chicken is another safe and effective way to prepare shredded chicken for your recipes. Add a cup of chicken stock (or broth) and 4-5 frozen chicken breasts in a large pot.

Bring this all to a boil and then simmer for 20 minutes or until you have reached 165° Fahrenheit (75° Celsius).

Remember, if you are unsure if your chicken is done, a meat thermometer is a cook’s best friend. First, make sure the internal temperature of your chicken is 165 degrees.

How to Pressure Cook Frozen Chicken

You may recall my tutorial for preparing frozen chicken in your pressure cooker. My Instant Pot Shredded Chicken recipe is one of our most popular and is my favorite meal prep technique.

You can read a full tutorial on pressure cooking frozen chicken (or fresh chicken) in this post.

This recipe calls for 1 cup chicken broth on the bottom and resting seasoned frozen chicken on top.

Once again, the cooking time on frozen chicken varies based on the size of the breast.

If the chicken breasts are small, 12 minutes of cooking time at high pressure works great.

Average size chicken breasts will take about 14 minutes. That means, in less than 30 minutes of effort, you will have chicken for a week’s worth of meals.

Large pieces are best at 16 minutes.

click on pictures or click here for tutorial

Be sure to visit the entire tutorial to learn more.

Once the Instant Pot beeps, make sure your pressure cooker turns off (and doesn’t start the, “keep warm,” setting. Allow it to release naturally for ten minutes.

Once the ten minutes of pressure release are done, you can open the pot and shred your chicken.

I like to pour a bit of the chicken broth (or stock) on top to help the meat retain its moisture.

Bake Chicken Breasts From Frozen

Recipe Type: Main Dish

Author: MomAdvice.com

Prep time: 5 mins

Cook time: 45 mins

Total time: 50 mins

Serves: 8 servings

An easy way to prepare frozen chicken in bulk for salads, wraps, and as the main attraction for your family’s week.

Ingredients

3 pounds frozen boneless chicken breasts
Mrs. Dash Tomato Basil Seasoning
Extra-Virgin Olive Oil
Kosher Salt & Pepper

Instructions

Preheat the oven for 375 degrees and spray a cookie sheet with cooking spray.
Spread the frozen chicken breasts out over one or two cookie sheets.
Drizzle a little olive oil over the chicken breasts and then sprinkle liberally with the seasoning mix, kosher salt and fresh black pepper.
Bake for 45-50 minutes or until the chicken is cooked through.
Allow the chicken to rest ten to fifteen minutes (to allow the juices to redistribute within the meat). Dice or shred for your recipes for the week.

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Looking for recipes that use shredded chicken? Check out these ideas!

use shredded chicken in enchiladas

use shredded chicken in a chicken pesto frittata

use roasted or shredded chicken in a chicken caesar pasta salad

Happy cooking!

Tags: Boil Frozen Chicken, Bulk Chicken Recipe, Cook Chicken in Bulk, Cook Frozen Chicken, Frozen Chicken in Pressure Cooker, Make Ahead Meals, Roast Frozen Chicken
Posted in Aldi, Kid Eats, Main Dishes | No Comments »

How to Make an Ombre Cake

Thursday, November 12th, 2020

No need to make a fancy layer cake with this easy ombre icing technique for your sheet pan cakes. This cake tutorial couldn’t be easier with a simple white cake recipe topped with a simple buttercream frosting. Check out today’s tutorial for your next birthday cake!

This post is sponsored by Clarkson Potter. Thank you for supporting our sponsors!

Looking for the perfect baking escape? You are in luck! Martha Stewart is back with a brand new cookbook that helps novice bakers master beautiful cakes with a few of her favorite tips and tricks.

Martha Stewart’s Cake Perfection is a step-by-step cookbook that teaches you how to wow your friends and family with inspiring cake ideas and couldn’t come at a better time, with the upcoming celebration seasons.

Since my kids were small, I have made cakes for all their special occasions. Bakery cakes are expensive so learning to make our own cakes has saved us hundreds of dollars over the years.

Now that I have teenagers, it is a treat to be able to do these kinds of projects with them and today’s ombre sheet cake was so fun to create together.

Let’s go through the easy steps to make this cake that would be perfect for any occasion from a baby shower to a birthday bash!

How to Make an Ombre Cake

To begin today’s recipe, you will need to bake this easy vanilla sheet pan cake recipe.

Once the cake is cooked, transfer it to a wire rack and allow it to cool for 30 minutes. Once your half hour is up, simply turn the cake out, from the cake pan, and allow it to cool completely on your wire rack.

Once the cake is cool, you will cover it in white buttercream frosting.

This first layer is often referred to as the “crumb coat,” because it helps trap the crumbs so they aren’t visible in your final product. I find an offset spatula is the easiest way to spread icing on the top and sides of the cake.

Now, divide your remaining frosting into three or four bowls (depending on how many colors you would like for the top of your cake). We will be placing these in piping bags for making our beautiful ombre stripes.

You have creative liberty on what colors you want to use, but we used Martha’s suggestion to mimic the gorgeous hues of a sunset, in our personal color scheme.

Who couldn’t use a pretty sunset right now?

Lucky for us, our cookbook came with this fun decorating set from iGourmet so we had everything we needed right on hand for our cakes. The best part about this decorating set is that Martha Stewart and her team of editors picked out everything you need to make her fabulous cakes at home so no need to visit a fancy shop to get all the pretty essentials. This kit has everything you need from gold and silver sparkles to natural food colorings.

Now we just add a color horizontally across the top of the cake in your desired order. Lightly drag the offset spatula or bench scraper end to end to create a blended effect to your cake. Be sure to just wipe off the bench scraper completely between each stroke of color to keep your lines beautifully clean.

Looking for a more abstract design? Don’t be afraid to get creative and randomly scatter dollops of colored frosting around your cake and blend as directed. My daughter had a great time being a cake decorator and making her own design with toothpicks and all these vibrant colors.

How easy is that?

Vanilla Buttercream

Author: Martha Stewart’s Cake Perfection

Prep time: 10 mins

Total time: 10 mins

Serves: 4 cups

This easy buttercream frosting is just what you need for all of your cake recipes!

Ingredients

3 sticks unsalted butter, room temperature
½ teaspoon vanilla extract
1 pound confectioners’ sugar, sifted (4 cups)
2 tablespoons whole milk
Pinch of kosher salt

Instructions

With an electric mixer, beat butter on medium high speed until pale and creamy, about 2 minutes. Reduce speed to medium and add confectioners’ sugar ½ cup at a time, beating after each addition and scraping down sides of bowl as needed. Add vanilla, milk, and salt and beat until buttercream is smooth.

Looking for more cake ideas? Grab this cookbook for 125 recipes for all occasions- from those little everyday moments to gorgeous wedding cakes. What a fun way to make the most of these days at home together.

Ombre Sheet Cake

Recipe Type: Dessert

Author: Martha Stewart’s Cake Perfection

Prep time: 15 mins

Cook time: 25 mins

Total time: 40 mins

Serves: 12-16 servings

Ingredients

1 stick (½ cup) plus 1 tablespoon unsalted butter, room temperature, plus more for pan
2 ¼ cup unbeached all-purpose flour, plus more for pan
1 ½ teaspoons baking powder
½ teaspoons baking soda
¾ cup kosher salt
1 cup sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
1 cup buttermilk, room temperature
Vanilla Buttercream (recipe below)
Natural food dyes in Berry and Sunflower (or your favorite shades)

Instructions

Preheat the oven to 350 degrees. Butter a 9-by-13-inch baking pan. Dust the pan with flour. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
With an electric mixer, beat butter with sugar, until light and fluffy (about 5 minutes). Add eggs, one at a time, beating well with each addition, scraping down the bowl as needed. Beat in vanilla. Reduce speed to low and add dry ingredients in two batches, alternating with buttermilk, and beginning and ending with your flour mixture.
Transfer batter to prepared baking pan, smoothing top with an offset spatula. Bake, rotating pan halfway through, until cake is golden and puffed and a cake tester comes out clean, 22-25 minutes. Transfer the pan to a wire rack to cool for 30 minutes. Turn out onto a wire rack to cool completely.
Spread 2 ½ cups buttercream over top of cake with an offset spatula. Divide remaining buttercream among four small bowls (about ⅓ cup each). Use food dyes to create desired shades. Let stand 10 minutes to allow dyes to fully saturate.
Transfer frostings into pastry bags (no tip required) and pipe a line of each color horizontally across top of cake in the desired order. Lightly drag a large offset spatula or bench scraper end to end across cake to create a blended effect. Add more frosting as desired . Be sure to wipe off the spatula or bench scraper completely between strokes.

This post is sponsored by Clarkson Potter. Thank you for supporting our sponsors!

How to Make an Ombre Cake from MomAdvice.com

Tags: Cake Decorating Idea, Dessert, Ombre Cake, Sheet Cake
Posted in Celebrations, Desserts, Holidays, Kid Eats, Kids Crafts | No Comments »

Chicken Shawarma Sheet Pan Meal

Monday, May 11th, 2020

Put boneless skinless chicken thighs to work with this oven roasted shawarma recipe. Marinated baked chicken is the perfect pairing with pita bread and fresh veggies for an easy weeknight meal your whole family will love.

As we have settled into our quarantine lifestyle, I’ve been trying to make time and space for trying some new recipes in our house. The recipes that I’ve been picking have become some of my favorite restaurant classics, but replicated in my little home kitchen. Not only does it save a ton of money, it also can be doubled or tripled for a week of lunches.

I have never attempted a chicken shawarma recipe before, but had a craving for this delicious Middle Eastern dish.

What better opportunity to try this recipe out while we are practicing a little social distancing.

This is such an easy dish to prepare because it requires simply marinating it in garlic, lemon juice, and spices. Then go about your typical work day and tuck this in the refrigerator until the dinner hour.

Once you are reading to eat, line a baking sheet with foil and cook the chicken until it is cooked through.

Finish by thinly slicing the chicken pieces and placing them on a large platter.

Chicken Shawarma can be stuffed into a pita or served alongside fresh veggies and hummus, if you are trying to keep your carbs down.

If you haven’t had chicken shawarma before, you are in for a treat.

Here are a few commonly asked questions about this classic chicken dish.

Chicken Shawarma Sheet Pan Meal

What is Chicken Shawarma?

Chicken Shawarma is a garlicky poultry dish that is served on pitas.

Typically, the chicken is marinated in warming spices (cinnamon, turmeric, ginger, cumin, etc..) and then cooked on a rotisserie.

To adapt this recipe for the home cook, we are preparing it on a sheet pan instead.

While the spice combination remains the same, the ease of preparation is infinitely easier since everything can bake in the oven while you chop up your veggie sides.

If you are gluten-free or on a low-carb diet though, you can serve your shawarma on a bed of greens instead.

Another dipping option, that we rely upon, is purchasing mini naan instead.

This size seems perfect for getting just enough fun carbs for our family while keeping to our lower carb lifestyle.

Why Does This Dish Use Chicken Thighs Instead of Chicken Breasts?

Chicken breasts are leaner, but they dry out quickly, especially if you plan to reheat this dish.

I do recommend using the boneless skinless chicken thighs instead because they hold up so much better to the marinade and the baking.

Can I Add a Sauce to My Chicken Shawarma?

While I feel like this dish stands up on its own, you can definitely add a delicious tahini sauce to drizzle on your shawarma.

In a small bowl, mix together a ½ cup of plain Greek yogurt, 2 tablespoons of tahini, 2 teaspoons of lemon juice, ½ a teaspoon of salt, and a minced garlic clove.

You can drizzle this yogurt sauce in your pita or on top of your salad as a light dressing.

What Side Dishes Are Good With My Chicken Shawarma?

If you haven’t made your own hummus before, you have to try this easy food processor hummus. I love to serve this with fresh red peppers, cucumbers, and mini naan for a side.

Other great options?

How about this Greek Quinoa Salad or try making these easy bread machine pitas for a fun little quarantine project with the kids.

How Can I Make Vegetarian Shawarma?

If you are looking for a plant-based shawarma, I recommend giving this sheet pan veggie shawarma a spin in your kitchen. It has all the flavors of the chicken shawarma without the meat.

Chicken Shawarma Sheet Pan Meal

Recipe Type: Main

Cuisine: Middle Eastern

Author: Adapted from New York Times

Prep time: 15 mins

Cook time: 35 mins

Total time: 50 mins

Serves: 8 servings

Put boneless skinless chicken thighs to work with this oven roasted shawarma recipe. Marinated and baked chicken is the perfect pairing with pita bread and fresh veggies for a restaurant-worthy night at home.

Ingredients

2 lemons, juiced
½ cup olive oil
6 cloves garlic, minced
2 teaspoons kosher salt
1 teaspoon fresh black pepper
2 teaspoons ground cumin
4 teaspoons paprika
2 teaspoons onion powder
1 teaspoon turmeric
¼ teaspoon cinnamon
Pinch of red pepper flakes
4 pounds boneless skinless chicken thighs
4 tablespoons fresh parsley

Instructions

In a large bowl, prepare your marinade for your chicken. Whisk together the juice from the lemons, olive oil, minced garlic, salt, pepper, cumin, paprika, onion powder, turmeric, cinnamon, and red pepper flakes. Add chicken and marinate for at least one hour or up to twelve hours.
Preheat your oven to 425 degrees and line a baking sheet with tin foil. Spray the foil well with cooking spray.
Remove the chicken thighs and place on the prepared sheet pan. Bake for 35 minutes or until the chicken is crisp at the edges and cooked through.
Allow the chicken to rest for ten minutes and then slice into bite sized pieces.
Scatter parsley over the top and serve with fresh veggies, pitas or naan, and white sauce.

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Looking for more great sheet pan meals? Here are a few other MomAdvice favorites! these ten minute fish tacos couldn’t be easier for a weeknight meal

these sheet pan ranch chops and veggies are always a hit and get their flavor from a ranch dressing packet.

this balsamic pork loin sheet pan meal is elegant enough to entertain with. stuff leftover pork in slider rolls and top with pesto for a second night of great meals.

this lemon paprika chicken with vegetables is another easy sheet pan dish made with a lemon marinade. it’s a great one to package up for easy work lunches too.

want something fast and healthy for a weeknight meal? I make this 5-ingredient salmon sheet pan meal every week for my family.

Happy cooking, friends!

Tags: Chicken Shawarma, Middle Eastern, sheet pan meal
Posted in Food & Recipes, Kid Eats, Main Dishes, Make Ahead Meals | No Comments »

Easy Homemade Granola Recipe With Lots of Crunch

Tuesday, May 5th, 2020

Skip buying boxed cereal and make my easy homemade granola recipe at home with just a few simple pantry ingredients. This simple oat mixture can be layered with dried fruit and baked on a sheet pan for your week.

Being home more means we are spending more money on groceries and I’ve had a hard time keeping up with the inventory required to feed four people.

One of those items, we always run out of, is boxed cereal. In our house a bowl of cereal can be eaten for breakfast, snacks, lunch, or dinner.

Can you relate?

Even buying our cereal at a wholesale club isn’t enough to keep up with this family.

This difficult season that we are in right now has reminded me a lot of our leaner years and the tasks that I used to regularly do for our family.

For me, time felt more abundant then and pinching pennies was a requirement to pay our bills.

Lately, I have been dusting off some of my older recipes and am reminded just how many things I had no problem making before.

Granola, for example, requires a minimal amount of effort and is a dish that just keeps on giving throughout the week.

Today I wanted to share with you my favorite easy basic granola recipe that we make at our house. It’s been a relied upon recipe because it is made from standard pantry ingredients that we usually keep on hand.

Before I share that, here are a few questions you might have about making your own granola.

What Are Some Ways I Can Save Even More Money On Making Granola at Home?

The best way to keep this recipe super frugal is to buy your ingredients in bulk.

I rely on my wholesale club membership for the best prices on these ingredients.

Rolled oats, vanilla, honey, oil, spices, nuts, and dried fruit can all be purchased at our local wholesale club.

I do shop at ALDI (you can read my best ALDI shopping tips in this article) for slivered almonds.

You can find these almonds over in the baking supplies aisle of the store.

Keep in mind, nuts do freeze well so if you find a great sale on them, you can stock up and store them in your freezer.

Here are some tips for freezing nuts and recommended lengths for freezing times.

What Fruit & Nut Granola Combinations Can I Try If I Don’t Like Your Suggestions?

This basic recipe is one that I have found anyone will love, but you can make it your own with a different fruit and nut combination.

Remember, this recipe is only limited by your own imagination.

While raisins are super affordable, you can pick any dried fruit for this recipe. Dried cherries, dried blueberries, and craisins all make incredible substitutes.

Not a fan of dried fruits?

Try mini chocolate chips, cacao nibs, or fold in flaky coconut or unsweetened coconut (finely shredded).

For nuts, I do rely on slivered almonds, but you can pick your favorite seed or chopped nuts.

Try salted pumpkin seeds, chia seeds, pepitas, pecans, cashews, peanuts, walnuts, or pine nuts for a different granola recipe mix-in.

Just make sure the nuts are bite-sized or coarsely chopped.

The possibilities are endless and I can’t wait to see what combination you create!

How Can I Make This a Healthy Granola Recipe?

Feel free to substitute the vegetable oil with your favorite oil, like melted coconut oil or olive oil, instead.

Honey can also be substituted with real maple syrup as your sweetener.

Is Granola Gluten-Free?

Homemade granola can easily be made gluten-free by selecting certified gluten-free rolled oats instead.

Easy Homemade Granola Recipe With Lots of Crunch

(read instructions here or scroll down to the recipe)

Preheat your oven to 300 degrees.

Line two baking sheets with parchment paper.

In a large bowl mix together your oats, nuts, cinnamon, and salt.

Then in a saucepan, add your oil, honey, and brown sugar. Warm this and whisk until your sugar is completely dissolved.

Remove it from the heat and add in the vanilla.

Pour the mixture into your oats and nuts and stir well with a wooden spoon.

Then you will bake your sheet pan granola for thirty minutes.

Keep an eye on it and stir it occasionally as it is baking.

If you forget to stir it, no big deal!

Personally, I prefer the granola to clump together into clusters so I usually don’t disturb it too much.

Allow it to cool to room temperature and then fold in your dried fruit.

I find that a large glass jar is a great storage option for our countertop.

This is the exact jar that we have and it fills the jar with a little in a container for the chef!

Of course, this never lasts long so you will find me in the kitchen baking granola again today.

I can’t wait to hear what you think of this recipe!

The Best Easy Granola Recipe

Recipe Type: Breakfast

Author: MomAdvice.com

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 14 cups

An easy granola recipe that can be personalized with your favorite fruit and nut combination. Make this gluten-free by purchasing certified gluten-free oats. This money-saving recipe is our family’s tried-and-true.

Ingredients

Parchment Paper
8 cups old-fashioned oats
2 cups slivered almonds
1 cup brown sugar
½ teaspoon salt
2 teaspoons ground cinnamon
⅓ cup vegetable oil
¼ cup honey
2 tablespoons vanilla extract
2 cups raisins

Instructions

Preheat the oven to 300 degrees and line two baking sheets with parchment paper.
Combine oil, honey, and sugar in a pot. Whisk and heat on low heat until sugar dissolves.
Remove from heat and add vanilla.
Pour the hot liquid over the oat mixture and stir well.
Spread granola on the two prepared baking sheets.
Bake until golden brown, stirring occasionally, for 30 minutes.
Remove from heat and allow it to cool completely.
Add any dried fruit and transfer to an airtight container. I layer my dried fruit as I add it to the jar.

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Love this recipe? Check out these other money-saving ideas!

try this easy recipe for no-bake granola bars

make your own smoothie bowls for a fun breakfast treat

meal prep these breakfast sandwiches to tuck in your freezer

meal prep my favorite freezer breakfast burritos

make these easy smoothie packets with ripe or frozen fruit and any greens you need to use up in your crisper

Happy baking!

Tags: Breakfast, Granola Recipe, homemade granola
Posted in Breakfast, Condiments, Food & Recipes, Kid Eats, Make Ahead Meals, Sides | No Comments »

45 Easy Recipes Using Pantry Ingredients

Wednesday, March 25th, 2020

Are you looking for quick and easy pantry recipes that your whole family will love? Check out these simple meals to incorporate your canned & dry goods into your recipes. Feel free to pin and bookmark this post to make the most of your budget.

Here is some honest truth, I have never been good about tracking what I have stocked in my pantry. Just like most moms, I am often in survival mode and am just proud if I get our grocery shopping and menu planning done for the week.

With this unique experience of being home more, I have been taking stock of what we have and how we can make the most of it in these upcoming days.

I loved these printable kitchen inventory sheets for helping figure out our meals, as our grocery stores struggle to keep so many items stocked.

We also have free printable labels to organize your spice rack. I plan to revisit my spice cabinet this month too!

This is a great time to take inventory of all those items that we seem to forget to purchase (or have multiple items if you are anything like me!). Jot down all those spices, olive oil, balsamic vinegar, rice vinegar, salad dressings, and all those other condiments that you might forget to track.

I also am trying to stock items like bottled lemon juice and lime juice, in case we don’t have access to citrus fruit. These can really add another great layer to your recipes.

I wanted to offer some new ways to use those pantry ingredients today so I reached out to my blogging friends to create this fun list of recipes to try.

Click on the image or header to access these incredible recipes!

45 Easy Recipes Using Pantry Ingredients

Pasta Recipes

Pesto Chicken Pasta from The Toasty Kitchen

Pesto Chicken pasta is an easy, 20 minute meal that’s made with just five shelf-stable ingredients. Bow tie pasta and chicken are coated in a rich and flavorful pesto sauce.

One Skillet Baked Ziti from Good Life Eats

One skillet baked ziti with meat sauce is the perfect, easy comforting pasta dish. Baking it in a single skillet makes for quick preparation and very minimal clean up. Perfect for a weeknight dinner!

Almond Butter Red Curry Noodles from Fried Dandelions

Almond butter red curry noodles come together with pantry staples! The noodles are packed with flavor, and have a gorgeous orange color! Perfect for an easy weeknight meal.

Spinach and White Bean Pasta from Rachael Hartley Nutrition

This garlicky white bean and spinach pasta using a surprise pantry ingredient for a flavor booster!

Easy Parmesan Pasta from Neighbor Food

This easy parmesan pasta can be pulled together with whatever canned vegetables you have on hand. Add chicken sausage or make it meatless!

Instant Pot Taco Pasta from Shweta in the Kitchen

Taco pasta is a delicious one-pot meal made using Italian pasta and Mexican flavors. It is a nutritious, delicious crowd pleasing recipe that is perfect for a weeknight dinner.

Easy Tuna Casserole with Egg Noodles from Unsophisticook

This easy tuna casserole with egg noodles is a definite go-to recipe; it is quick to prep, tasty, and versatile!

Instant Pot Goulash from Posh Journal

This American goulash is delicious, filling, nutritious and very inexpensive to make.

Gluten-Free Macaroni & Cheese from MomAdvice

I am SO EXCITED to share that we finally mastered an incredible one pot gluten-free macaroni and cheese recipe after MUCH trial and error in my kitchen. If you are looking for easy, affordable, minimal dishes, and a recipe that yields a lot than I have an incredible recipe for you!

Soups & Stews

Instant Pot Lentil Soup from Urban Bliss Life

Make a healthy, hearty meal using common pantry ingredients! Instant pot lentil soup is a fast, easy, oh-so delicious vegan dish that will keep you warm and toasty.

Hazelnut Soup from MomAdvice

This is a rustic hazelnut soup made with parsnips and roasted hazelnuts. It is a quick weeknight soup and the recipe can easily be made vegetarian.

Slow Cooker Coconut Curry Red Lentil Soup from Simple Bites

Slow-cooker coconut curry lentil soup is an easily adaptable pantry recipe, designed to get a hearty, nourishing meal on the table with minimal effort.

Gluten Free Instant Pot Taco Soup from Seasonal Cravings

This gluten-free instant pot taco soup is packed with kidney beans, corn, and fire-roasted tomatoes. Make a double batch and have soup to fill your belly all week!

Slow Cooker Pumpkin Chili from MomAdvice

Once you try this chili, you will never make any other type of chili again. Pumpkin and pumpkin pie spice are the secret ingredients that make this chili a standout recipe!

Pantry Staples

Best Black Bean Burgers from Eat Plant-Based

This black bean burger vegan recipe makes firm patties and can even be cooked on the grill with our falling through!

Mexican Quinoa Stuffed Bell Peppers from MomAdvice

Looking for an easy recipe that is gluten-free, dairy-free, and vegan? Look no further than these Mexican Quinoa Stuffed Bell Peppers for a fun weeknight meal. You will love these bell peppers for a meatless dish that is packed with protein and very filling with just the right balance of sweetness, from the peppers, and spice from the enchilada sauce.

Homemade Tuna Sushi Bowl from Run Eat Travel

If you are looking for a hearty, easy, and budget friendly sushi inspired meal, this is the one for you! This healthy homemade tuna sushi bowl is med with canned tuna and the most cooking you’ll do is the rice!

Instant Pot Indian Vegetable Rice from MomAdvice

This gluten-free side is so easy to create and happens to be easy on the wallet too! If you prefer your dish spicier, add an additional teaspoon of curry to bring on the heat!

Roasted Garlic Hummus from MomAdvice

Once you try homemade hummus, you will never go back. Make this easy dish with canned chickpeas.

Quinoa in the Rice Cooker from MomAdvice

You will never have to babysit a pot again if you use this simple technique for cooking quinoa in your rice cooker. This set-it-and-forget-it recipe is the most pinned item on our site and we can see why. Not only am I sharing this easy rice cooker technique, but I’m also sharing loads of recipes- from quinoa main dishes to quinoa salads.

High Protein Spicy Chickpea Bowl from All Nutritious

This spicy chickpea meal prep is loaded with protein and fats! Full of flavors and will last in the fridge for days.

Perfect Brown Rice in the Rice Cooker from MomAdvice

Brown rice is something I really rely upon to round out my meals because I am gluten-free. I use it to make taco bowls. In lieu of making gluten-free pastas, and I toss veggies and meat with it to make hearty bowls for filling lunches. Try this super simple cooking method for perfect rice every time!

Gluten-Free Meatloaf from MomAdvice

A perfectly light meatloaf with the most surprising binding agent! Try substituting the sweet sauce with tomato sauce for an Italian kick!

Instant Pot Rice & Beans from The Belly Rules

Loaded with bold flavor os salsa and spices, this hearty dish is a delicious addition to taco night. This Mexican instant pot rice and beans recipe would also be the perfect base for a burrito or burrito bowl.

Slow-Cooker Mexican Black Beans from MomAdvice

Beans in the slow cooker though are surprisingly easy and frugal to create in large batches for your family.Here’s a foolproof and delicious recipe for Slow Cooker Mexican Black Beans. This cooking tutorial is going to take you through the in’s and out’s of how to cook beans and how to freeze them.

Best Instant Pot Risotto from MomAdvice

Risotto can be a very labor-intensive dish, but it doesn’t have to be with a pressure cooker. Here is my step-by-step tutorial for creamy gluten-free risotto, made in your Instant Pot. Ditch the boxed mac and cheese for this easy weeknight dish.

Sugar & Spice Candied Nut Mix from MomAdvice

Need a snack with lots of protein? You can make this sugar & spice candied nut mix to satisfy both your sweet and savory snack cravings.

Breakfast

Slow-Cooker Apple Cinnamon Oatmeal from MomAdvice

Try this slow-cooked apple oatmeal that you are going to love for a warm and satisfying breakfast on a cozy morning. The best part about this is my incredible tip for getting creamy oats that won’t burn or stick to your slow-cooker!

Gluten-Free Orange Creamsicle Pancakes from MomAdvice

A delicious gluten-free Orange Creamsicle Pancake recipe for a fun breakfast treat! What makes these special is that we are replacing the milk in these with Florida Orange Juice. I love how small switches like these can yield a completely different pancake flavor, don’t you?

Gluten-Free Overnight Waffles from MomAdvice

A light, fluffy, and super delicious overnight waffle recipe that is also gluten-free!

No-Bake Gluten-Free Granola Bars from MomAdvice

An easy no-bake gluten-free treat that makes the perfect snack. Full of oats, peanut butter and chocolate chips!

Trail Mix Energy Bites from MomAdvice

Fuel your brain with these delicious energy bites that provide vital nutrients and vitamins. Packed with quinoa, these gluten-free treats are satisfying and filling!

Slow Cooker Creamy Coconut Oatmeal from MomAdvice

Dairy-free? No problem! This easy slow cooker oatmeal is made with canned pumpkin milk!

Pumpkin Spiced Latte from MomAdvice

It is so easy to make your pumpkin spice lattes at home. Today’s coffee drink is made with real pumpkin purée, your favorite milk, with a sprinkle of pumpkin pie spice, and coffee. You won’t believe how easy it is to diy this expensive treat at home. Pumpkin spice lattes aren’t just for October anymore!

Homemade Vanilla Chai Tea Mix from MomAdvice

Mixing up a batch of this DIY Vanilla Chai mix for yourself can help to keep your pockets nice and warm with a little extra money. Most of the spices, dry creamer, and dry milk are already stocked in your pantry.

Bread

5-Ingredient Gluten-Free Pizza Crust from MomAdvice

I am SO excited to share with you a foolproof gluten-free pizza crust recipe that is as easy to put together as your standard crust. These results for the perfect airy crust rival any pizzeria you have been to.

Dutch Oven No Knead Bread from Joy Food Sunshine

Easy Dutch oven no-knead bread recipe is made with only 4 ingredients and takes 5 minutes of prep time! If you want to make delicious homemade bread that looks and tastes like it came from a fancy bakery, but actually takes very little effort, this Dutch oven bread recipe is for you!

Buttery Dinner Rolls from MomAdvice

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

Homemade Bagels in 5 Steps from Spices N Flavors

The only 5 simple steps you need to know to make the best homemade bagel recipe that is dense, soft, and chewy on the inside and crusty on the top. Make in the comfort of your kitchen in just one hour.

Gluten-Free Pumpkin Bread from MomAdvice

Did you find a can of pumpkin in your pantry? It’s not just for Fall! Add this yummy spiced pumpkin bread to your agenda today!

Desserts & Sweets

Chocolate Hummus from Joy Food Sunshine

This healthy chocolate hummus recipe is easy to make and ready in 5 minutes! It is a nutritious dip, appetizer, dessert, snack, or spread that everyone will love. This dessert hummus recipe is gluten-free, dairy-free, has no refined sugar, and is vegan!

Gluten-Free Cake Mix Sugar Cookie Recipe from MomAdvice

This Gluten-Free Cake Mix Sugar Cookie recipe can be made into beautiful sugar cookie rolls with just a few simple ingredients. This easy freezer recipe for gluten-free cookies is such a great item to keep stocked in your fridge or freezer!

Microwave Molten Chocolate Cake in a Mug from Cupcake Project

These mug cakes taste like the best molten chocolate cake that you would get at a restaurant, but you can make them at home in minutes using your microwave! This mug cake recipe uses both melted chocolate and cocoa powder so it is extra chocolatey!

Cake Without Eggs from Dessert for Two

Out of eggs, but still want cake? Check out this cake without eggs recipe collection including chocolate and vanilla cakes, brownies, and cupcakes all made egg-free!

Chocolate Wacky Cake from The Good Hearted Woman

Chocolate wacky cake is the easiest scratch cake you will ever make! No eggs, no milk, no butter and no clean-up. Made exclusively with pantry staples, this surprisingly moist, delicious snack cake mixes up in a jiffy, right in the pan!

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Here are some other great recipes from MomAdvice.com:

Lentil Stew

Presto Pesto Pasta Con Pollo

Slow Cooker Recipes for Breakfast, Lunch & Dinner

Honey Sweetened, Applesauce Cinnamon Breakfast Muffins

Happy cooking!

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Tags: Canned Recipes, Dry Goods Recipe, Pantry Ingredients, Pantry Recipes
Posted in Aldi, Breakfast, Condiments, Desserts, Drinks, Kid Eats, Main Dishes, Make Ahead Meals, Meal Plans, Sides | No Comments »

How To Roast Potatoes in the Oven

Friday, February 28th, 2020

These crispy roast potatoes are as satisfying as any french fries. Learn my easy technique for roasting up baby potatoes for an easy side dish. These extra crispy potatoes are the sheet pan side dish you need in your life.

There are many recipes that end up making our weekly rotation that have never been on the site before. In our family, this is one of those kinds of recipes that is repeated over and over again.

My kids refer to these as,”Mom’s French Fries,” because the texture is so similar. Thankfully, these are a bit healthier than those fried potatoes so I have a lot less guilt serving this to my family.

I thought this one deserved a place on the site after being such a great tried-and-true side dish.

These golden brown potatoes are a perfect pairing with your favorite fish, steak, beef, or chicken weeknight meal.

Did I mention that preparing them on a lined baking sheet makes clean-up a cinch too?

Here are a few of my tips for making these potatoes taste like your favorite fry recipe.

How To Roast Potatoes in the Oven

Use Baby Potatoes to Save Time

Baby potatoes make this an almost effortless dish.

As a big ALDI shopper (check out this ALDI shopping guide with some surprising ways to save), I love the tri-color baby potatoes for this dish.

These mixed bags of potatoes contain a blend of red potatoes, white potatoes, and Peruvian purple potatoes. If you can’t get these though, any small potato should work.

Baby potatoes, despite their name, sometimes are too big and do require being cut in half for roasting.

If you are preparing them cut, place them cut side down on your greased and lined baking sheet.

Positioning them like this allows them to really roast up beautifully.

If your potatoes are smaller, there is no need to cut them.

Get in the Habit of Roasting Root Vegetables at High Temperatures

My biggest takeaway from doing a summer with those Blue Apron meal kits was that 450 degrees is the optimal temperature for vegetables.

Roasting at high temperatures always yields a gorgeous exterior.

Not to mention, NOBODY likes soggy potatoes!

Anyone who has been served mushy steamed potatoes, at a restaurant, can relate to this disappointment.

Give me potatoes with all the crunch.

Get to Know Your Oven

Have you checked the temperature of your oven with an oven thermometer?

Ovens can be 25-50 degrees off and this temperature difference can quickly burn your dishes if its not gauged correctly.

Don’t skip this step or be sure to keep an eye on them until you have mastered the temperature for a perfect roast in your stove.

Once you start roasting your veggies at high heat, you will never go back to the old way again.

Give Them Space

Crowding your potatoes will not yield the crispy flavor you are after. They often cook unevenly and steam rather than crisp up.

With this in mind, I try to limit each baking pan to no more than 1.5 pounds of potatoes.

For ALDI shoppers, that means one bag of those baby potatoes per pan!

Switch Up Your Seasoning

Personally, I prefer seasoning my baby potatoes with dried thyme, but the possibilities are endless.

Consider adding some spice variety to your potatoes. I love adding sea salt, garlic powder, italian seasoning, smoked paprika, or Old Bay seasoning to change the flavor profile.

Anything in the spice cabinet is game.

Need to get your cabinet organized? Use my free printable labels to get your spices organized again.

You could also add a gourmet restaurant addition like the fat from another dish.

Bacon fat, duck fat, or a little fat from a roast can add so much flavor to these potatoes.

Salt, Salt, and More Salt

Whenever people ask what my secret is to my cooking, I ALWAYS say that it is salt.

Salt these more than you think you need and then salt them again after roasting.

It makes an enormous difference in flavor and is the secret in all good cooking.

Give Them a Good Jiggle

While these cook, be sure to give the roasting pan a shake once in awhile.

This helps to make sure that they don’t burn or get overly brown in just one spot.

Add More Than One Vegetable To Your Sheet Pan

If you are roasting potatoes, you might as well add a couple of other roasted vegetables to your sheet pan.

Personally, I love to add roasted carrots, brussels sprouts, or sweet potatoes.

Make These Potatoes (or Leftover Potatoes) for Your Next Brunch

Don’t limit these potatoes to just your dinners.

This is a super simple side to prepare alongside your eggs for a brunch with family or friends.

Although we rarely have any potatoes left, I love to add these cooked potatoes to our lazy Saturday morning breakfast routine.

Simply add a little olive oil to a fry pan and warm the potatoes back up.

For mornings, I love to add a little Everything But the Bagel Seasoning to my reheated potatoes and eggs.

It is crazy how much that changes the flavors of your dishes.

Surprisingly, if you are pressed for time, they also microwave up deliciously crispy too.

I can’t wait to hear what you think of today’s recipe!

How to Roast Potatoes in the Oven Header

Roasted Baby Potatoes

Recipe Type: Side

Author: MomAdvice.com

Prep time: 5 mins

Cook time: 25 mins

Total time: 30 mins

Serves: 6 servings

These crispy roast potatoes are as satisfying as french fries. Learn my easy technique for roasting up crispy potatoes for an easy side dish. These extra crispy potatoes are the sheet pan side dish you need in your life.

Ingredients

24 ounces baby potatoes
1/4 cup olive oil
2 teaspoons dried thyme
Kosher salt & pepper (to taste)

Instructions

Preheat the oven to 450 degrees.
If the potatoes are large, cut in half.
Add the potatoes to a large bowl and toss with olive oil, thyme, salt, and pepper.
Line a baking sheet with tin foil and coat the foil evenly with cooking spray.
Spread the potatoes out. If cut, place these cut side down.
Cook for 22-25 minutes. Cooking times may vary depending on the size of your potatoes.

As an Amazon Associate I earn from qualifying purchases.

Here are a few of my favorite main dishes to serve with these easy roasted potatoes!

this pressure cooker italian beef roast is our family favorite

try my foolproof pan seared oven roasted steak

make an easy sausage & vegetable frittata

make this 3-ingredient instant pulled pork recipe

try these 3-ingredient instant pot ribs

Happy Cooking, friends!

How to Roast Potatoes in the Oven Header

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Tags: baby potatoes, potatoes, roasting, root vegetables, sheet pan meal
Posted in Breakfast, Kid Eats, Sides | No Comments »

10 Minute Fish Tacos

Friday, February 21st, 2020

This quick fish taco recipe is the perfect recipe to get dinner on the table in under 15 minutes. Customize these baked fish tacos with my list of fun toppings. This is a quick and easy dinner that your whole family will love.

Looking for a recipe that you can prepare in ten minutes ? Today I’m sharing one of my tried-and-true weeknight dishes that has become a regular part of our menu rotation.

Are you a big fan of fish tacos?

After having some delicious fish tacos, in California, I wanted to enjoy this fish taco treat at home.

These tacos can be created from any white fish, depending on your family’s preference.

Personally, we are a big fans of tilapia that can be found over in the frozen foods aisle.

Not only is tilapia a mild white fish, it also comes with an affordable price tag.

You can also find some additional white fish ideas in the frequently asked questions below.

This weeknight meal is one that I regularly rely on for a meat-free taco night that our whole family loves.

10 Minute Fish Tacos Recipe

To prepare the fish quickly and easily, dice up the fish and put it in a medium bowl.

Toss the fish with your favorite spice blend with olive oil.

Spread the fish on a parchment-lined cookie sheet and then cook it at the suggested temperature for 4-6 minutes.

While the fish is cooking, you can prepare a variety of fun toppings.

Fun Taco Toppings To Try

Traditional toppings for tacos are fun, but sometimes the taco night needs a little switch up. Try these topping suggestions to make taco nights more fun!

Salsa- Add a combination of black beans, tomato, corn, chopped jalapeno chile peppers, and cilantro.
Traditional- Toss shredded cabbage with a little olive oil and lime juice.
Asian- Add broccoli slaw, toasted sliced almonds, and bottled Asian vinaigrette.
Fruity- Add fresh fruit salsa made with kiwi, red onion, strawberries, and mango.
BLT- Add shredded lettuce, bacon, tomato, and mayo.
Caprese- Add basil, cubed tomato, cubed mozzarella cheese, and balsamic vinaigrette.
Other Fun Toppings- Add Greek yogurt, jarred salsa, guacamole, limes, hot sauce, freshly cracked black pepper, cheese, thinly sliced radishes, fresh cilantro, and shredded lettuce to your taco condiment bar.
Fish Taco Sauce Recipe- Looking for a sauce to add to your tacos? Mix together a 1/2 cup sour cream 1/3 cup Mayo, juice from one lime, and a teaspoon of garlic powder. To spice it up, add a little Sriracha sauce or a generous shake of Old Bay seasoning in your sauce.

Here a few other commonly asked questions about this recipe!

If my family doesn’t like tilapia, what are some other mild white fish options for my tacos?

Flounder, hake and tilapia are all white fish with mild taste.

Looking for other options? Snapper, mahi mahi, grouper, flounder, halibut, or cod are also excellent inexpensive options.

If you want to skip the white fish altogether, salmon can also be a great option. I recommend this easy method for broiling salmon for tacos.

I don’t want to bake my fish. Can you tell me how to prepare fish tacos on the stove top?

You can prepare fish tacos in a skillet, if this works better for your family. Spice up your fish, just as you would for the baked version. Make sure that you pat your fish, with a paper towel, before cooking so that it gets a nice crust. Over medium high heat, cook for 4-5 minutes on each side.

Can I substitute with frozen fish sticks for my tacos?

Baking the fish, as prepared in this recipe, is healthier and takes a lot less time than preparing fish sticks.

If you prefer to use these, preheat your oven to 475ºF.

Line a baking sheet with foil and arrange the fish sticks on baking sheet.

Sprinkle with the seasonings recommended below and bake for 11-13 minutes.

You can also make your own fish nuggets for taco stuffing. This is our family’s favorite panko crusted tilapia nuggets recipe.

How do I remove the fish odor from my home after baking?

Simmer a small pot of water with a few cut lemons to cut the smell.

I’m also a huge fan of this citrus oil for my diffuser.

I use it for kitchen scents AND diffuse it in my office in the mornings to wake me up!

What sides are good with fish tacos?

Personally, we are fans of tortilla chips with salsa and guacamole.

Looking for a fresh spin for dipping?

Try my roasted corn salsa as a chip dip or as a topping for your fish tacos.

If you are looking for other fish taco sides, check out this list of 20 quick and easy sides for fish tacos.

10 Minute Fish Tacos

Recipe Type: Main Dish

Cuisine: Mexican

Author: Adapted from Better Homes & Gardens Cookbook

Prep time: 5 mins

Cook time: 5 mins

Total time: 10 mins

Serves: 4

This quick fish taco recipe is the perfect recipe to get dinner on the table in under 15 minutes. Customize these baked fish tacos with my list of fun toppings. This is a quick and easy dinner that your whole family will love.

Ingredients

1- 16 ounce bag of frozen tilapia (or your favorite white fish), thawed
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon ground cumin
½ teaspoon garlic powder
1 teaspoon Old Bay seasoning (found over by the seafood counter)
Salt and pepper
1½ cups shredded lettuce, shredded cabbage, tomatoes, lime, or salsa (optional)
Taco shell, flour tortillas, or corn tortillas (warmed)

Instructions

Preheat oven to 450 degrees.
Rinse fish, pat dry with paper towels.
Cut fish crosswise into ¾ inch slices and place them in a mixing bowl.
Combine the fish with the olive oil and seasonings, tossing gently. Make sure the fish is throughly coated with the spices and oil.
Dump the prepared fish on a parchment-lined cookie sheet, adjusting the pieces of fish so that none are overlapping. 6. Bake for 4-6 minutes or until fish begins to flake when tested with a fork.
To serve, spoon lettuce and tomato into each taco shell, add fish slices, and top with salsa or your favorite toppings.

As an Amazon Associate I earn from qualifying purchases.

I am a RewardStyle affiliate and I earn from qualifying purchases.

Love this recipe? Check out our other favorite meat-free and seafood dinner ideas!

shrimp scampi recipe (can be made gluten-free)

5-ingredient salmon sheet pan meal

mexican quinoa stuffed bell peppers (dairy-free and gluten-free)

herb baked tilapia sheet pan meal

Happy cooking!

Tags: 10 minute recipe, Fish Sauce, Fish Tacos, Tilapia
Posted in Celebrations, Kid Eats, Main Dishes | 3 Comments »

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).

As an Amazon Associate I earn from qualifying purchases.

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 »

3-Ingredient Instant Pot Ribs Recipe

Tuesday, November 5th, 2019

With just 3-ingredients, you can have fall-off-the-bone ribs in minutes using your pressure cooker.

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I remember feeling the same way when I got mine and now that I’ve been enjoying it for the last few months, I can honestly say that it has saved us a bundle on dining out thanks to its speedy cooking.

In fact, it has helped me feel more confident taking on dishes that I normally would never try, whether it is because of time constraints or complete intimidation, allowing for a lot more variety in our rather tired menu plan that had I had been executing month after month.

Of all the dishes that we have made in our pressure cooker, I must say that the biggest hit has been these easy 3-ingredient ribs that you can make in your Instant Pot.

That’s right, you can cook pork ribs right in your Instant Pot.

Can you believe it?

Ribs are something I have often thought of adding to our menu plan, but I just didn’t think they could ever taste as good as what we would get out in restaurants especially on a busy weeknight.

I must say though, these ribs are BETTER than many restaurants we have been to and are fall-off-the-bone tender every single time.

I have done a rack of Baby Back Ribs in my 6-quart Instant Pot and I have even been able to fit up to two racks in this size cooker without any trouble, although it is a much tighter squeeze than a single rack.

3-Ingredient Instant Pot Ribs Recipe

First, remove the membrane (or the silverskin, as the fancy folks like to call it!) from the meat.

Here are a few answers to some frequently asked questions about cooking ribs in your pressure cooker.

How do I Remove the Membrane From Pork Ribs?

Haven’t done this before?

Well, I hadn’t either.

I actually had NO IDEA that you were supposed to do this.

At some point, I will go back and fix the error of my ways, on these images, but for now you can imagine the pork without this on it.

Looking for a tutorial on this?

You weren’t the only one!

Here is a great tutorial to help you learn how to do this, easily and safely.

How Can I Fit a Rack of Pork Ribs in My Instant Pot?

Cut your ribs into thirds so you can fit them in comfortably.

Add a cup of beef broth in your cooker and put your steaming rack inside (that little rack that came with your cooker!).

Can I Fit Two Racks of Pork Ribs in My Instant Pot?

I have only attempted this one time and had no issues adding two racks of ribs in my pressure cooker. Some people say you can fit three racks of ribs in the Instant Pot, but I find two is challenging enough.

Were you good at Tetris?

Maybe you can pull it off!

How Do I Spice Up Pressure Cooked Ribs?

Season your ribs generously with salt and pepper and place these on top of the steaming rack.

Want to add another layer of flavor to these to spice them up even more? Consider adding your favorite spice rub. You can find a lot of fun dry rubs here.

Of course that would be four ingredients (one more than showcased here!)

Lock that baby up, press the meat button on the front of the pressure cooker, and adjust the timer to 30 minutes of high pressure.

If you don’t have a Meat button on your pressure cooker, just cook ribs on HIGH Manual Pressure.

While the ribs are cooking, line a baking sheet with foil and spray with cooking spray.

In a small bowl, pour in your favorite barbecue sauce for brushing.

This barbecue sauce is always a Clark favorite from the supermarket, but I’d love to hear if you think there are any others we should try!

After the Instant Pot beeps, do a quick release on that valve on the top.

Don’t know what a quick release is?

No problem!

This just means that you are going to move your valve from Sealed to Venting and allow all that steam to come out quickly instead of letting it release pressure on its own.

It is going to REALLY steam so make sure you are prepared for that and keep it away from your cabinets, face, and hands.

Also don’t scream because you will want to the first time.

It’s terrifying.

Almost all the recipes I do usually say to do this Quick Release pressure cook method, rather than a natural release.

The big difference between natural and quick release?

Natural Release is when you sit around just waiting and letting that pressure to come down on its own which can take up to 25 minutes!

Ain’t nobody got time for that.

We already had to wait for the pressure to build, people, we can’t sit around waiting for the pressure in this gadget to subside.

We are BUSY!

After the pressure has released, remove the lid and carefully take out those ribs with a pair of tongs and place them on your lined cookie sheet.

Starting with the back of the rib, brush them each generously with sauce.

Turn on your broiler on your oven and slide the ribs in for 3-4 minutes, watching them carefully so they don’t burn.

Flip them over, and repeat with the other side of the ribs.

Finish by cutting them into sections and serving with additional barbecue sauce.

HELLO, HEAVEN! These are SUCH A HIT at our house and I’m guessing they will be a hit at yours too.

Keep in mind, if you are new to the Instant Pot cult (totally a thing!), that it takes awhile for these to come to pressure so give yourself a 20-25 minute allowance before that stated 30-minute cooking time I’m sharing.

We have loved these so much that they have become the new birthday request and we even took a couple of racks of these and my Instant Pot on vacation so we could enjoy this yummy treat while we were renting our beach house on break.

I now make it a regular habit to keep my eyes peeled in our grocery flier for any sales on racks of ribs to keep stocked in our freezer.

I hope to share many more recipes in the upcoming weeks with you! If you are on the hunt for great cookbooks to make the most of your Instant Pot this one, this one, and this one are all excellent books for a newbie Instant Pot cult member (totally a thing- I’m serious!).

I can’t wait to hear what you think of these 3-ingredient Instant Pot Ribs!

Be sure to SCROLL DOWN for more Instant Pot recipes. I have you covered!!

3-Ingredient Instant Pot Ribs

Recipe Type: Instant Pot

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 4-6 servings

These ribs are fall-off-the-bone tender and can be prepared with your favorite barbecue sauce. These are just one (of many) reasons to get an Instant Pot.

Ingredients

1 or 2 racks of pork baby back ribs
1 cup beef broth
Barbecue Sauce

Instructions

Cut the racks of ribs into thirds and season generously with salt and pepper. (Note- if you prefer to add a rub on your ribs, this is where you would do that!)
Pour beef broth in the bottom of the pot, place the steaming rack inside, and put the seasoned ribs on top.
Lock the lid, select the Meat function, and set timer for 30 minutes.
Quick release your valve after the timer beeps and remove the ribs from the cooker. Place on a foil-lined cookie sheet (prepared with cooking spray) and brush on your barbecue sauce on the back side of the ribs.
Broil the ribs for 3-4 minutes (watching carefully to prevent charring), flip the ribs over and brush the other side with barbecue sauce. Broil that side again for 3-4 minutes. Place on platter and serve with additional barbecue sauce on the side.

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Looking for more Instant Pot meal ideas? Check these posts out!

best instant pot wings recipe

the best instant pot risotto recipe (step-by-step)

instant pot indian vegetable rice

instant pot korean street tacos

instant pot shredded chicken (for meal prep)

What is your favorite thing to create in your Instant Pot?

*this post may contain affiliate links- I only recommend what I love though.

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Tags: How to Make Ribs in Instant Pot, Instant Pot Recipes, Instant Pot Ribs, Pressure Cooker Ribs
Posted in Kid Eats, Main Dishes | No Comments »

Gluten-Free Cake Mix Sugar Cookies Recipe

Monday, November 4th, 2019

Gluten-Free Cake Mix Sugar Cookie recipe can be made into beautiful sugar cookie rolls with just a few simple ingredients. This easy freezer recipe for gluten-free cookies is such a great item to keep stocked for the perfect hostess gift or for a friend in need. Tied with ribbon, you have the perfect gift for any occasion!

Do you ever have a really hard time with a recipe and then later wonder if it had ever been tested?

That was the case with this project from start to finish.

These cookies were supposed to be simple and straightforward, but the recipe ended up being written completely wrong.

Thankfully for you, I spent a whole day figuring out what went wrong with this one and how we can fix it so that you can have an awesome baking day!

Please read this post carefully, I am offering you a load of tips for a successful baking day!

Are M&M’s Gluten-Free?

Let’s begin with the question, are M&M’s gluten-free?

The answer is that most M&M’s are gluten-free.

In fact, most of the varieties they typically carry, other than their pretzel variety, are gluten-free.

What I found with the Red Velvet M&M’s though are that they are gluten-free, but in high times of production, like Halloween & Valentine’s Day, Mars uses alternative facilities to make its candy and some of those may introduce cross-contamination risks.

These Red Velvet M&M’s are ones that could have been cross-contaminated.

If this is of high concern, look for the plain M&M’s, preferably mini-M&M’s to help your dough hold up better.

It is always important to read your labels carefully and know that Mars Chocolate always promises to call out any wheat, barley, and rye ingredients by name, as well as any cross-contamination risks on their labels.

I recommend this information page for finding which candies are safe to eat.

Tips for a Successful Dough

As, I am a big fan of the Betty Crocker cake mixes, I used this mix to create my cookies.

As you can see when I mixed the ingredients together, this dough is very crumbly.

To help make this dough really hold and stick together, add 3-4 teaspoons of water to the dough, until it really comes together. This will help when slicing your sugar cookie rolls.

The recipe that was written did not add this to the dough and so when I sliced them, the cookie dough crumbled. I had to add my water later and chill them again for another three hours.

Once I sliced with the liquid addition, the dough held much better.

If you need these cookies to be dairy-free as well as gluten-free, please read the notes in the recipe on how you can create these without the butter.

Tips for a Successful Sugar Cookie Log

One more thing, I learned while creating this cookies is that it is better to make your sugar cookie roll WITHOUT the M&M’s in it and then add them to your cookies after so you can get beautifully clean slices.

Trying to cut through these Red Velvet M&M’s was a real challenge so I would encourage adding them after or just doing these cookies as a drop cookie.

To do a sugar cookie roll, as pictured above with M&M’s, seek the mini varieties.

Again, read the packaging carefully to insure that they are safe for eating.

Wrap your sugar cookie roll in wax paper and chill for three hours or more.

Once you are ready to bake off your cookies, preheat your oven to 350 degrees and then slice them and place on a parchment-lined cookie sheet or a well-greased cookie sheet.

I prefer parchment paper squares (like these), both for the ease of clean-up and how beautifully these cookies will set up.

Allow these to cool and then transfer.

These cookies are very delicate in texture so you will want to give them plenty of time to set up.

What Do They Taste Like?

These cookies are so delicious that you will NEVER know that they are gluten-free.

The dough is so flavorful and the healthy dose of vanilla in the batter makes these taste like a cookie dough that you truly slaved over.

The addition of the candies adds that yummy chocolate flavor that I think every good cookie should have.

With these helpful tips, I hope you will have a successful baking day and hope that this easy treat idea will help as you plan your own holiday treats this year!

Can I Freeze These?

Cookies can be frozen!

It is recommended that you wrap them in aluminum foil or in a resealable plastic bag for up to one month.

Let the cookies thaw on the kitchen counters overnight before serving.

What Other Ways Can I Spice Up These Cookies?

If you can’t have chocolate, there are many other ways you can spice these easy cookies up.

Add Sprinkles– Lightly beat one egg white and brush the tops of your cookies with it, then sprinkle with gluten-free sugar sprinkles.

Add Zest– Add 1 teaspoon of grated lemon, orange, or key lime zest

Switch Your Extract– Try a different extract in your dough like almond or butter

Make It Spicy– Add a pinch of nutmeg, cinnamon, or dust the tops with the egg white & a cinnamon & sugar combo.

Check out the recipe below! Love this project? Here are a few other gift ideas I think you will like!

Prep time: 15 mins

Cook time: 8 mins

Total time: 23 mins

Serves: 3 dozen

Cake mix cookies that can be gluten-free and dairy-free for a fun treat to share for any holiday.

Ingredients

1 package (15 ounces) yellow gluten-free cake mix
8 tablespoons (1 stick) unsalted butter- if dairy-free replace with vegetable shortening, MELTED
1 large egg
3-4 teaspoons warm water, just until you see your dough pull together
1 tablespoon pure vanilla extract
3/4 cup M&M’s or read the post for other ways to spice up these cookies

Instructions

Place the cake mix, butter (or vegetable shortening), egg, water, and vanilla in your mixing bowl and beat on low speed until well-combined.
Using a spatula fold in the M&M’s (if mini-sized) or reserve to press these into each cookie after they have been cut (if large-sized)
Place the cookie dough on a sheet of wax paper and then press with your hands to form a long,approximately 12 inches long and 2 inches in diameter. Tightly roll the dough and chill it in the refrigerator for at least three hours or overnight.
Preheat your oven to 350 degrees. Grease two cookie sheets well or cover these in parchment paper.
Unwrap the dough and transfer to a cutting board and slice them in 1/4-3/8″ slices.
Place the baking sheets in the oven and bake until the cookies are lightly browned on the edges,7-10 minutes.
Let the cookies fully cool before transferring.

Have you ever made gluten-free cake mix sugar cookies? Do you have any tips for beginning gluten-free bakers on ways to increase success with cake mix cookies?

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This post contains affiliate links.

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Tags: Betty Crocker Gluten-Free Cake Mix Cookies, Gluten Free MMs, Gluten-Free Cake Mix Cookies, Gluten-Free Slice And Bake Cookies, Gluten-Free Sugar Cookie Recipe, Gluten-Free Valentines Day Cookies
Posted in Celebrations, Desserts, Kid Eats, My Work | 2 Comments »