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Instant Pot Chicken and Dumplings

by 6 Comments

Instant Pot Chicken and Dumplings is a classic comfort food recipe, updated for your modern electric pressure cooker! Creamy chicken stew is filled with tender chicken and fluffy homemade dumplings. It is a family friendly dinner that everyone will love!

Chicken and dumplings in a bowl with a dumpling cut open

You can also make this on your stove top with this Chicken and Dumplings Recipe.

For a REALLY easy chicken and biscuit recipe, great for weeknights or if you don’t have an Instant Pot, check out this recipe for Chicken & Biscuits.

Dumplings

Dumplings are light and fluffy dough balls that are cooked in liquid. The outside stays moist and the inside has more of a biscuit texture.

To make amazing dumplings you need flour, baking powder, salt, butter and milk. There are two key secrets to really great dumplings:

  • Don’t overmix the dough!
  • Let them simmer in the liquid without disturbing them. No stirring!

Flavoring

Another option with dumplings is adding some herbs to flavor them. Consider adding a couple teaspoons of rosemary, thyme or chives to your dumpling dough.

Size

You can decide what size dumplings you like. If you want more of a bite size, use a teaspoon to drop the dumplings. If you like a larger dumpling that you have to cut into then use a heaping tablespoon.

Note that they will expand a little when they simmer in the liquid.

How to Make Instant Pot Chicken & Dumplings

There are a few steps involved in making this pressure cooker chicken and dumpling recipe, but it is so worth it!

Start by turning your pot on to sauté mode, add the oil and sauté the onions and garlic for about 5 minutes.

Turn the pot off and add in the carrots, celery, turmeric, onion powder, salt, pepper, bay leaf, chicken base, chicken, water, chicken broth.

making chicken and dumplings in an instant pot

Pop the lid on and set to cook on high pressure mode for 5 minutes. Do a 5 minute natural release, then do a quick release with the remaining pressure.

WHILE THE POT IS DOING A NATURAL RELEASE/QUICK RELEASE mix the dumpling dough:

In a bowl sift together the flour, baking powder, and salt. Lightly stir in the milk and melted butter JUST UNTIL IT COMES TOGETHER. Don’t overmix the dough.

dumpling dough in a bowl

Remove the lid from the Instant Pot. Optionally you can shred a few pieces of the chicken if you like smaller pieces.

Turn the pot on to sauté mode.

Drop spoonfuls dumpling dough into the hot liquid. Resist the urge to stir the pot and stir the dumplings.

Pro Tip: do not stir the dumplings into the liquid until they are fully cooked. By letting them simmer untouched they will have better texture.

Once the pot comes to a boil hit the sauté button twice until it scrolls through to “low”.

Simmer on low for 15 minutes.

Turn the pot off and pour in ½ cup heavy whipping cream. NOW you can stir the pot!

Let it sit for 5-10 minutes to cool and thicken a little.

creamy chicken and dumplings in an electric pressure cooker

Serving

Chicken and Dumplings is pretty much a complete meal with your protein, starch and veggies all in one. You could absolutely serve it with a side salad!

Recipe Tips

  • Do not overmix your dumpling dough.
  • Use a quick release melon baller to make easy work of scooping and releasing the dumplings.
  • Do not roll your dumpling dough into a perfect circle. You want the edges to be a little craggy. It makes for amazing texture!
  • Resist the urge to stir your dumplings while they are cooking.
  • Don’t skip the chicken base. The flavor won’t be the same without it.

Related Recipes

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Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipe→
chicken and dumplings in a white bowl with two spoons

Instant Pot Chicken and Dumplings

Instant Pot Chicken and Dumplings is a classic comfort food recipe, updated for your modern electric pressure cooker! Creamy chicken stew is filled with tender chicken and fluffy homemade dumplings.
5 from 3 votes
Print Rate
Prep Time: 15 minutes
Cook Time: 25 minutes
Pressure and Vent Time: 15 minutes
Total Time: 55 minutes
Servings: 6 people
Calories: 412kcal
Author: Susie Weinrich

Equipment

Ingredients

Homemade Drop Dumplings

Instructions
 

  • With the Instant Pot on saute mode (normal), add the oil to the pot and saute the onions and garlic for 5 minutes.
  • Turn off saute mode and stir in the carrots, celery, turmeric, salt, pepper, onion powder, bay leaf, chicken base, water, and chicken broth.
    Lay the cut chicken on top.
  • Pop the lid on the pot and lock the pressure vent to seal. Set to cook for 5 minutes on high pressure.
    Do a 5 minute natural release, then release the remaining pressure with a quick release.
  • WHILE THE POT IS DOING THE NATURAL RELEASE MIX THE DUMPLING DOUGH.
  • DUMPLING DOUGH – In a large bowl sift together the flour, baking powder, and salt. Pour in the melted butter and milk. Stir lightly, just until the dough comes together.
    DO NOT OVER MIX YOUR DOUGH. You will end up with tough leathery dumplings.
  • Remove the lid from the pot.
    (optional – you can shred a few pieces of chicken before moving on)
    Turn the pot back on to saute mode (normal) drop heaping teaspoon or heaping tablespoon of dumpling dough into the soup. (teaspoon if you want bitesize dumplings, tablespoon for larger dumplings)
  • Bring the pot to a boil. Once it boils turn the saute function to low by pressing the saute button twice, you will see it scroll to low on the display screen.
  • Simmer the dumplings for 15 minutes. RESIST THE URGE TO STIR THE POT/DUMPLINGS. They will have a better texture if you let them simmer.
    Turn the pot off and then pour in the ½ cup heavy cream. Now you can give the pot a light stir.
  • Remove the bay leaf and discard!
  • Let the Chicken & Biscuits cool for 5-10 minutes before serving. It will be HOT!

Recipe Tips and Notes:

Add 2 teaspoon of fresh herbs to your dumpling dough for a custom flavor – rosemary or thyme would be nice!
No Instant Pot? No Problem-  Make this on your stove top with this Chicken and Dumplings recipe.
Recipe Tips: 
  • Do not overmix your dumpling dough.
  • Use a quick release melon baller to make easy work of scooping and releasing the dumplings.
  • Do not roll your dumpling dough into a perfect circle. You want the edges to be a little craggy. It makes for amazing texture!
  • Resist the urge to stir your dumplings while they are cooking.
  • Don’t skip the chicken base. The flavor won’t be the same without it.
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments
Serving: 1serving | Calories: 412kcal | Carbohydrates: 42g | Protein: 15g | Fat: 20g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 1886mg | Potassium: 606mg | Fiber: 3g | Sugar: 5g | Vitamin A: 7832IU | Vitamin C: 16mg | Calcium: 221mg | Iron: 3mg

Chicken Enchiladas with Cream Cheese

by 28 Comments

I’m embarrassed to say I could probably eat an entire pan (ok maybe half a pan) of these Cream Cheese Chicken Enchiladas. When I created this recipe I tested and tested and tested again until the texture and flavor were spot on. And they have turned out to be the most perfect Chicken Enchiladas with Cream Cheese, if I do say so myself!

cream cheese chicken enchiladas baked in a glass casserole pan with margaritas in the background

They start with yellow corn tortillas that are filled with shredded chicken mixed with cream cheese, sour cream, green chilies, onions and garlic then they are topped with red chili sauce and cheese.

FIVE STARS – Love this recipe! It’s perfect!!! Family devours it every time I have to make two pans lol. Thank you!!!! – Jessica

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Ingredients for Cream Cheese Chicken Enchiladas

Tortillas – For the most authentic flavor you want to use corn tortillas, specifically yellow corn tortillas. Choose a high quality one that won’t rip and tear. Also make sure you prep your corn tortillas by warming them before rolling.

Cooked Chicken – Any combo of cooked and shredded chicken will work- all white meat, dark meat or a mix of the two. I like to buy a rotisserie chicken and shred the meat for a great short cut, or use leftover chicken. You can also bake or poach the chicken.

Cream Cheese – Go for the full fat cream cheese here! You also want to make sure your cream cheese is softened at room temp so it will mix in with the ingredients.

Sour Cream – A little sour cream added to the mixture breaks up the cream cheese and adds a nice flavor.

Onion & Garlic (Jalapeno optional) – Sauteed white or yellow onion with some garlic adds great flavor. If you like a little spice, dice up a jalapeno and add it in too.

Green Chilies – One can of diced green chilies adds great flavor without overpowering the cream cheese chicken filling.

Cheese – As always, fresh shredded cheese will melt creamier and more flavorful than the pre-shredded stuff. I love this grater to make this job easier. You can use a Monterey Jack, Pepper Jack, Cheddar, or Colby Jack.

Enchilada Sauce – There are two options here – red chili enchilada sauce or verde enchilada sauce. Both will work with the cream cheese chicken enchiladas. If you love the red, this is our very favorite recipe for homemade enchilada sauce.

Tips for Tortillas

It is completely up to you whether you use yellow corn tortillas or flour tortillas.

Corn tortillas add more flavor and are traditional for enchiladas. But flour tortillas are easier to use!

If you use corn tortillas I recommend going with yellow corn because they have a stronger flavor. Here are some ways to prep your corn tortillas if you go that route:

(my preferred method, and the easiest method) Stack about 5-6 tortillas together, wrap them in a very damp paper towels covering them completely. Microwave for about 30-45 seconds. Then use right away.

(my second preferred method) place a cast iron skillet over medium heat and rub it with a little vegetable oil. Warm 1 tortilla at a time, about 30 seconds per side.

(most labor intensive option) Add some vegetable oil to a skillet over medium heat. Fry each tortilla for about 15 seconds per side, keep on a plate covered with a towel while you fry remaining tortillas.

(a method I learned from Rick Bayless) Put a little water in the bottom of a pot and add a steamer basket. Stack your tortillas and place them on a steamer basket. Place over low heat and cover the pot. Steam while you prepare the enchilada filling.

Tips for Chicken

Cream Cheese Chicken Enchiladas are perfect to make when you have leftover chicken! However if you aren’t lucky enough to have chicken already cooked and sitting in your fridge one of these options is great:

Mom’s Tip – Shredded Chicken

Try shredding your WARM cooked boneless chicken breast in your stand mixer with a paddle attachment or with a hand held mixer (don’t try it with cold chicken, it won’t work as well!). Run the mixer on low-medium for about 30 seconds. It works like a CHARM!!! There may be 2-3 larger pieces left to shred with your hand, but better than the whole chicken. Warning- Don’t over mix the chicken or it will turn to crumbles.

Watch The Recipe

How to Make Chicken Enchiladas

If you love watching cooking shows you can watch me make this in a 30 minute episode of Pinterest TV.

This is a quick overview of how to make this Cream Cheese Chicken Enchiladas Recipe, for more detailed instructions and ingredient amounts pop down to the recipe card.

Pouring red enchilada sauce into a 9x13 pan

Step 1

Prep a 9×13 pan w/ cooking spray and pouring about 5 oz of enchilada sauce across the bottom of the dish.

sauteeing onions, garlic and jalapeno in a skillet

Step 2

In a skillet saute the onions, garlic and jalapenos (if using) in the olive oil until they are softened.

Cream Cheese Chicken filling being mixed together

Step 3

In a bowl mix together the chicken, cream cheese, sour cream, green chilies and the onion mixture.

rolling a cream cheese chicken enchilada with a little cheese on top

Step 4

Fill each tortilla with about 3 tablespoon of chicken mixture. Then sprinkle a little cheese on top, Roll up and set in the pan, seam side down.

pouring red enchilada sauce over rolled chicken enchiladas with cream cheese

Step 5

Pour the remaining enchilada sauce over the rolled enchiladas.

Cheese on top of enchiladas with enchilada sauce, ready for the oven

Step 6

Top with remaining cheese, cover with foil and bake.

Susie placing a pan of Chicken Enchiladas with Cream Cheese on a counter

Step 7

Let the enchiladas cool. Then serve them up!

How to Make Chicken Enchiladas Ahead of Time

You can absolutely make these ahead! Prepare them until the point you would pour enchilada sauce over top. Do not top with the sauce! Instead cover the dish with foil and pop in the fridge for 1-2 days.

When it is time to bake pour the sauce over the rolled tortillas, sprinkle with cheese and cover with foil, bake at 350 for 30 minutes. Remove the foil and bake for another 15 minutes.

Serving

When it is time to have dinner serve each person 2 enchiladas (one for kids). They go great with some shredded lettuce topped with pico de gallo and a side of Instant Pot Mexican Rice or Mexican Rice AND 15 minute refried beans or Instant Pot Refried Beans

two enchiladas filled with creamy chicken on a plate with avocado, lettuce and pico de gallo

If it’s the weekend or you just need a cocktail after a long day any tequila cocktail pairs great with this recipe!

More Delicious Enchiladas

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Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipe→
cream cheese chicken enchiladas on a plate with red chili sauce, cheese, and avocados

Cream Cheese Chicken Enchiladas Recipe

Cream Cheese Chicken Enchiladas are a delicious and easy enchilada recipe. Yellow corn tortillas are filled with cream cheese, sour cream, and green chilies mixed with chicken. Red chili enchilada sauce coats the enchiladas and gooey cheese tops it all off!
4.93 from 27 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 5 people
Calories: 764kcal
Author: Susie Weinrich

Equipment

Ingredients

Serving

  • toppings – avocado, cilantro, and/or green onions
  • serve with shredded lettuce topped with pico de gallo and refried beans (recipe linked below).

Instructions
 

Enchilada Filling

  • Preheat the oven to 350°
  • In a skillet over medium heat, saute the onions, garlic and jalapenos (if using) in the olive oil for about 5 minutes to soften.
    1 tablespoon olive oil, ½ cup chopped yellow or white onion, 3 fresh garlic cloves, chopped, ½ fresh jalapeno, chopped
    sauteeing onions, garlic and jalapeno in a skillet
  • In a large bowl combine the sauteed onion mixture, shredded chicken, cream cheese, sour cream, green chilies, and salt.
    Mix really well so that all the cream cheese and sour cream are distributed.
    2 ½ cups cooked, shredded chicken, 8 oz cream cheese, 4 oz sour cream, 4 oz can chopped green chilies, ½ teaspoon kosher salt
    Cream Cheese Chicken filling being mixed together
  • Prepare your 9×13 or 11×15 baking dish by very lightly spraying with baking spray or coating with a little oil and then pouring about 5 oz (a full half cup) of enchilada sauce across the bottom to coat.
    Pouring red enchilada sauce into a 9x13 pan

Assembly

  • If you are using corn tortillas you will need to prep them first, see notes for ways to prepare them so they don't rip.
  • Put about 3 tablespoon chicken mixture down the center of a tortilla, sprinkle with a little cheese, roll the tortilla over the filling and place in the baking dish seam side down.
    Repeat until all the filling is used up or your baking dish is full.
    rolling a cream cheese chicken enchilada with a little cheese on top
  • Pour the remaining enchilada sauce over the rolled enchiladas. Sprinkle the remaining cheese over the top.
    pouring red enchilada sauce over rolled chicken enchiladas with cream cheese
  • Cover with foil and bake for 20 minutes. Remove the foil and continue baking for another 15 minutes.
    TIP: Spray a large piece of foil with baking spray and it will prevent it from sticking to the cheese!
  • Let cool for about 15 minutes before serving.
    a pan of cream cheese chicken enchiladas on the counter

Serving

Making Ahead

  • To make ahead pour a little enchilada sauce in the bottom of the pan, assemble the enchiladas as above, however do not pour the additional sauce over top or add the cheese. Cover the pan with foil and refrigerate for 1-2 days .
    When you are ready to cook pour the additional sauce over the enchiladas and sprinkle with cheese. Bake at 350, covered with foil, for 30 minutes. Remove the foil and bake for an additional 15 minutes.

Recipe Tips and Notes:

 
HOW TO PREP CORN TORTILLAS:
(my preferred method, and the easiest method) Stack about 5-6 tortillas together, wrap them in a very damp paper towels covering them completely. Microwave for about 30-45 seconds. Then use right away.
(my second preferred method) place a cast iron skillet over medium heat and rub it with a little vegetable oil. Warm 1 tortilla at a time, about 30 seconds per side.
(most labor intensive option) Add some vegetable oil to a skillet over medium heat. Fry each tortilla for about 15 seconds per side, keep on a plate covered with a towel while you fry remaining tortillas.
(a method I learned from Rick Bayless) Put a little water in the bottom of a pot and add a steamer basket. Stack your tortillas and place them on a steamer basket. Place over low heat and cover the pot. Steam while you prepare the enchilada filling.
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments
Serving: 1serving | Calories: 764kcal | Carbohydrates: 47g | Protein: 32g | Fat: 50g | Saturated Fat: 25g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 2195mg | Potassium: 341mg | Fiber: 5g | Sugar: 14g | Vitamin A: 1950IU | Vitamin C: 10mg | Calcium: 506mg | Iron: 4mg

Cranberry Punch

by 1 Comment

Cranberry Punch is a sweet and refreshing punch recipe that is made with cranberry juice cocktail, pineapple juice and ginger ale. They are mixed together and served over ice and garnished with cranberries and limes. It is perfect for adults and kids at any party and especially at the Holidays!

a pitcher of cranberry punch garnished with cranberries and limes

The cranberries make it especially appropriate for Thanksgiving. I also love how the bright red cranberries pair with the green limes to make those traditional Christmas colors.

There is an option below to make this an adult beverage with alcohol. Or you can check out this recipe for Cranberry Margaritas!

If you have fresh or frozen cranberries leftover you can make these amazing Cranberry Orange Muffins!

Making Cranberry Punch

This recipe is as easy as opening, pouring and stirring!

In a large pitcher mix together 4 cups cranberry juice cocktail, 2 cups good pineapple juice, 2 cups sparkling ginger ale. Garnish the pitcher with lime slices and fresh (or frozen) cranberries.

Serve it over ice in festive glasses.

cranberry punch in a glass over ice garnished with cranberries and limes

Make Ahead

You can make this punch ahead. Simply mix the cranberry juice cocktail and pineapple juice together and pop into the fridge overnight. When it is time to serve pour in the ginger ale, give it a stir, and garnish.

Adult Punch

To make this more of an adult beverage fill a rocks sized glass (8-10 oz) with ice. Pour in 1-2 ounce of tequila, rum or vodka. The mix in 3-4 ounces of cranberry punch. Garnish with cranberries and a lime slice.

More Festive Drinks

Cranberry Punch in a pitcher

Cranberry Punch Recipe + Video

A deliciously sweet and refreshing punch that has the flavors of the Holidays. Perfect for the Thanksgiving table, Holiday Party or Christmas dinner! Can also be made as an adult beverage with vodka or tequila
5 from 4 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 0 minutes
Servings: 8 cups
Author: Susie Weinrich

Equipment

Ingredients

  • 4 cups cranberry juice cocktail
  • 2 cups pineapple juice
  • 2 cups ginger ale - or ginger beer (we love Q Mixer brand)
  • 1 cup fresh cranberries - garnish
  • 2 fresh limes, sliced - garnish

Instructions
 

Cranberry Punch

  • In a large pitcher stir together all the ingredients.
    4 cups cranberry juice cocktail, 2 cups pineapple juice, 2 cups ginger ale, 1 cup fresh cranberries, 2 fresh limes, sliced
  • Serve in glasses over ice.

Make Ahead

  • If you want to mix this up the day before a party, simply add all the ingredients except the ginger ale. Then right before guests arrive, stir in the ginger ale.

Adult Cranberry Punch

  • Add 2 oz. of silver rum, vodka, or tequila to a glass filled with ice, top with the cranberry punch. Garnish with a lime. Cheers!
Did you make this recipe?Connect with me and let me know by commenting below!
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Cranberry Orange Muffins

by Leave a Comment

Cranberry Orange muffins are a tender and moist muffin recipe that is full of fresh tart cranberries and sweetened with fresh orange zest, sugar, and cinnamon. The cinnamon sugar crumble topping really takes these muffins over the top!

Cranberry orange muffins on a black and white napkin with fresh cranberries

These are the perfect muffin to make during the holidays when fresh cranberries are available. They would make the perfect addition to a Thanksgiving brunch or Christmas morning breakfast. You could also add these Greek Yogurt Banana Muffins and Sweet Cornbread Muffins!

Fresh Cranberries

Fresh cranberries are available in the US between October to December. They keep for a long time in the fridge – 3-4 weeks! So if you buy some in December you can make these cranberry muffins all the way into January.

Fresh cranberries are actually considered a superfood and have some great health benefits!

cranberry muffin broken open to show the inside with is orange with bright red cranberries

Frozen

You could also make this recipe with frozen cranberries if you don’t have access to fresh. Use the same amount as the fresh. Do not thaw the cranberries, use them frozen!! Toss them lightly in flour before adding to the batter. That will help them not sink to the bottom of the muffin.

(note- I have not tested the recipe with frozen cranberries)

Dried

If you try the recipe with dried cranberries lessen the amount to 1 cup. Soak them in very hot water for about 10 minutes. Pat them dry and then toss them in a little flour before adding them to the batter.

(note- I have not tested the recipe with dried cranberries)

Ingredients

Here are the ingredients you will need to make these Cranberry Orange Muffins:

  • Flour
  • Baking Soda
  • Baking Powder
  • salt
  • Brown Sugar
  • Vegetable Oil
  • Eggs
  • Vanilla
  • Buttermilk
  • Orange (zest)
  • Fresh Cranberries
  • Pecans (optional)
  • Butter
  • Sugar
  • Cinnamon
steps showing how to make cranberry orange muffins

Storing

Fresh made muffins can be stored at room temp in an airtight container for up to 5 days.

You could also freeze the muffins! Just let them cool completely and pop them in a freezer safe container and freeze for up to 3 months. Thaw at room temp overnight.

Cranberry Orange Muffin Recipe

cranberry orange muffins topped with a cinnamon crumble, on a black and white napkin, fresh cranberries to the side

Cranberry Orange Muffins

Cranberry Orange Muffins are a deliciously sweet and tart muffin recipe. Fresh cranberries are mixed in a sweet orange muffin batter and baked with a cinnamon sugar topping.
5 from 1 vote
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 15 minutes
Cooling: 5 minutes
Servings: 18 muffins
Author: Susie Weinrich

Ingredients

  • 2 ½ cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1 ¼ cup brown sugar, packed firmly
  • ½ cup vegetable oil
  • 1 egg
  • 2 teaspoon vanilla
  • 1 cup buttermilk - **see note
  • 2 teaspoon fresh grated orange zest - (about 1 large orange)
  • 1 ½ cups fresh cranberries - (see notes about frozen or dried cranberries)
  • ½ cup chopped pecans – optional

Topping

Instructions
 

  • Preheat the oven to 375°. Fill a muffin tin with paper muffin liners.
  • In a large bowl combine the flour, baking soda, baking powder and salt. Set aside.
  • With a hand mixer or stand mixer with paddle attachment beat the brown sugar, oil, egg, vanilla, buttermilk, and orange zest together.
  • Create a well in the center of the flour mixture. Pour in the brown sugar mixture and stir them, just until they come together. (Do not overmix or you will form too much gluten and have tough muffins!!)
  • Fold in the fresh cranberries and pecans (if using).
  • Spoon enough muffin batter into each muffin tin cup so that it is ¾ full. Set aside.
  • In a small bowl make the topping – combine the melted butter, granulated sugar and cinnamon.
  • Sprinkle a generous amount of topping over the batter in each tin. Divide it evenly among all the muffins
  • Bake the muffins at 375° for 15-18 minutes until golden brown.
  • Let cool for 5-10 minutes before eating.
  • Store the muffins at room temp in an airtight container for up to 4 days.

Recipe Tips and Notes:

Buttermilk: If you do not have buttermilk you can make some by combining 1 cup milk (2% or whole) with 1 teaspoon vinegar. Let sit for about 10 minutes. Then measure out the amount needed.
Frozen Cranberries: To use frozen cranberries, measure out 1 ½ cups, DO NOT THAW. Toss in a little all purpose flour before adding to the batter. You may need to bake the full 18 minutes when using frozen berries.
Dried Cranberries: To use dried cranberries, measure out 1 cup, soak in very hot water for about 10 minutes. Dry them lightly on a paper towel. Toss them in a little all purpose flour before adding to the batter. Bake as directed.
Did you make this recipe?Connect with me and let me know by commenting below!
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Kids Charcuterie Board

by 4 Comments

A Kids Charcuterie Board is perfect for how most kids eat anyway – grabbing a little bite at a time while playing! So why not cater to that and just make a little snack board that they can graze on for dinner. This is especially helpful at a party where the kids would rather be playing than eating.

little hand reaching in to grab pizza from a charcuterie board

If you are also feeding dinner to a gang of hungry kids, any one of these recipes are really kid friendly:

Charcuterie

A charcuterie is typically a board that is full of cold meats and cheeses. Since this board is specifically for kids we are expanding that to include chips, crackers, sweets, fruit, pizza and chicken nuggets!

kids charcuterie board filled with kid friendly food

For the kids board I like to think in terms of food groups and including a few items from each of these groups:

  1. Cheese 1-2 items
  2. Protein (entree) 2-3 items
  3. Dip or Sauce 1-2 items
  4. Cracker or Chip 2-3 items
  5. Fruit 2 items
  6. Veggie 1-2 items
  7. Sweets 2 items

Kid Friendly Charcuterie Items

I set my board with the things I know my kids like, however you can build your board to suit your kids taste. Here are a few items to consider including:

  • fresh mozzarella pearls, cheese sticks, cheese cubes, mini babybel cheese, yogurt tubes, applesauce pouches
  • mango, pineapple, watermelon, blueberries, blackberries or raspberries
  • cucumber slices or mini cucumbers, olives, celery, mini pickles, mini sweet peppers, sugar sap peas, baby carrots, carrots chips
  • trail mix, Chex mix, Fritos, Doritos, crackers, veggie straws, Cheez-its, pretzel thins, popcorn
  • pizza rolls, mini pb&j, chicken fingers or chicken meatballs, salami, rolled up deli meat
  • Reese’s Pieces, gummy bears, gummy worms, Starbursts, Twizzlers, Hershey kisses

More Kid Favorite Recipes

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Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipe→
a cutting board that is full of kids foods

Kids Charcuterie Board

A charcuterie board that is perfect for kids to graze on. It is full of kid friendly foods and snacks.
5 from 3 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 0 minutes
Servings: 6 kids
Author: Susie Weinrich

Ingredients

  • cheese sticks
  • dino nuggets
  • mini pizza bagels
  • mini pepperonis
  • dips – ketchup and/or mustard, and ranch
  • grapes
  • strawberries
  • carrots
  • ritz crackers
  • goldfish
  • pretzels
  • pringles
  • snack mix or trail mix
  • M&M's
  • mini Reese's peanut butter cups - be careful of peanut allergies!!

Instructions
 

  • Arrange all the components on a large surface, board or plate. Let the kids graze on the board either before dinner or FOR dinner!
Did you make this recipe?Connect with me and let me know by commenting below!
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Oven Roasted Turkey Breast

by Leave a Comment

Oven Roasted Turkey Breast is the centerpiece of many holiday tables! This recipe is made with a bone in turkey breast that is basted in butter with sage, rosemary and parsley. White wine, garlic and onions baste the turkey from the baking dish.

oven roasted turkey breast on a plate with herbs

It is a flavorful and juicy turkey recipe with crispy skin. You also get to make a tasty gravy from the cooking liquid in the pan!

Pair this turkey with stuffing, mashed potatoes, gravy and brussels sprouts for a great dinner or holiday meal!

Thawing a Frozen Turkey Breast

Even though your bone in turkey breast is way smaller than the average whole turkey, it will still take a couple days to thaw your turkey breast in the fridge! Plan 2-3 days to defrost it in the fridge.

You can also do a quick defrost by soaking your WRAPPED frozen turkey breast in a bath of cold water. Add enough cold water to cover the turkey completely. Change the water every 30 minutes. Plan on about 30 minutes per pound.

How to Prep Your Turkey Breast for the Oven

Here is step by step how to prep your thawed turkey breast to be roasted to golden perfection:

  • Make the butter and herb mixture. Set aside
  • Place the bird in a roasting pan that has chopped onion and crushed garlic. Pat the turkey breast dry with a couple paper towels. Gently pull the breast skin from the bird by running your fingers between the skin and meat.
  • If there is an excess of neck skin, trim a little with kitchen shears.
  • Pat the meat dry with a paper towel. Then rub ¼ of the butter mixture over the meat. Pull the skin back in place over the butter and meat.
  • Turn the bird over and rub ¼ of the butter mixture on the underside.
  • Cover the top of the turkey breast skin with the remaining butter/herb mixture.
  • Pour 1 cup white wine into the bottom of the pan.
  • Ready to cook! Follow cooking instructions in the recipe card.
first four steps of prepping a turkey breast for the oven
final four steps to prep a turkey breast for the oven

Amount Per Person

When you are cooking for a crowd you want to plan about ½ lb of turkey per person.

Carving

Carving a turkey breast is going to be a lot less complicated than carving a whole turkey! You have two options. The first can be brought to the table off the bone already carved. The second option can be brought the table and carved:

  1. First find the chest bone between the two breasts. Carve the two breasts from the bones by running your knife between the breast and the chest bone. Slice each breast into individual slices, similar to cutting a chicken breast.

It is going to be similar to carving a rotisserie chicken (except you won’t have legs, thighs or wings), like in this video:

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2. Or you can slice the breast while it is still on the bone, like they show in this carving video from Butterball.

Wine

If you do not normally have wine in the house you can sub chicken stock for the bottom of the pan. However you can also purchase just a small carton of wine which will be almost 2 cups. Black Box makes a great one!

If you don’t want to drink the rest you can freeze your wine (but only if you plan to cook with it!!!). Pop the wine carton in a freezer baggie and freeze for up to 3 months until you are ready to use it in another recipe. Thaw in the fridge overnight.

This instant pot mushroom risotto recipe would be a great recipe to use up the rest of the wine.

Recipes for Leftover Turkey

This is going to a much smaller amount of turkey than if you cooked a whole turkey. However if only a couple people are eating you may have some leftovers. Here are a couple recipes that would be amazing for your leftover turkey.

More Holiday Dinner Recipes

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bone in turkey breast with herbs

Oven Roasted Turkey Breast

A delicious and juicy turkey breast with golden skin and flavorful herbs. Plus a savory gravy from the pan drippings. Perfect for dinner or your holiday table.
5 from 1 vote
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 50 minutes
Resting Time: 20 minutes
Total Time: 1 hour 30 minutes
Servings: 6 people
Author: Susie Weinrich

Ingredients

  • 4-6 lb bone in skin on turkey breast - Note the weight you will need that for cooking time!
  • 6 tablespoon butter, softened
  • 2 tablespoon rosemary, chopped
  • 2 tablespoon sage, chopped
  • 2 tablespoon parsley, chopped
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 6 garlic cloves, smashed
  • 1 large onion, cut into 8 large pieces
  • 1 cup white wine - something crisp and dry like chardonnay or pinot grigio. Could sub chicken broth if you don't want to use wine.

Gravy

  • Drippings strained from the turkey pan
  • 2 cups chicken or turkey stock
  • 2 tablespoon corn starch
  • 3 tablespoon cool water

Instructions
 

  • Start by preheating your oven to 350 °.
  • Prep your baking dish by adding in the cut onion and smashed garlic cloves.
  • With plenty of paper towels pat your turkey breast dry on all sides. This step will be very important so the butter spreads well.
    Trim any excess neck skin.
  • Place the turkey breast over the onions in the baking dish. set aside.
  • In a small bowl smash together the butter, salt, pepper, sage, rosemary and parsley.
  • Lightly pull up on the turkey skin and start to push your fingers between the skin and the meat, lightly pulling the skin away from the meat, try not to tear the skin. If you can slip a paper towel under there to pat some of the moisture it will help the butter spread in the next step.
    Once it is all loosened grab ¼ of the butter mixture with your fingers and rub it between the skin and meat. See photo for reference. Position the skin back so that it covers the turkey.
  • Now turn the breast over and rub ¼ of the butter mixture on the underside.
  • Place the turkey back in the pan, breast side up, and rub the skin with the remaining butter mixture.
  • Pour 1 cup of white wine into the bottom of the baking dish.
  • Place the turkey in the oven and roast for about 18- 20 MINUTES PER POUND.
    Example – I have a 4 lb turkey so I will roast it for 72-80 minutes. I will start checking the temp with a meat thermometer around 72 minutes and leave in the oven if it hasn't reached at least 160°.
  • Make sure that the turkey has reached 160° in the thickest part.
  • Remove from the oven and very loosely tent with foil and let rest for about 15-20 minutes before carving.
    Make the gravy while the turkey rests…

Gravy

  • Strain the liquid from the bottom of the turkey baking dish into a skillet with high sides.
  • Over medium, add the 2 cups stock, and bring to a hard simmer.
  • Combine the cornstarch and water and slowly whisk it into the simmering liquid. It should thicken immediately.
  • Taste for seasonings. Serve over sliced turkey and mashed potatoes.

Recipe Tips and Notes:

Thawing
Quick Thaw: Place the frozen turkey in its original wrapper in a bath of cool water (enough to cover the turkey completely), change the water every 30 minutes. Plan on 30 minutes per pound for thawing.
Fridge Thaw: Place your frozen turkey breast in its original wrapper on a rimmed baking sheet or a casserole pan (to catch condensation and any leakage). Place in the fridge for 2-3 days for a full thaw. 
Amount to Purchase
When you are buying turkey, plan on purchasing ½ lb per person.
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Funfetti Cake Mix Cookies

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Funfetti Cake Mix Cookies are an easy to make treat that everyone will love! They are made from just a few ingredients – Funfetti Cake Mix, eggs, oil, and almond extract. Add some extra rainbow jimmie sprinkles on top and they are ready in just 10 minutes.

funfetti cookies on a cake plate with milk in the background

Some other cake mix cookie recipes to check out are chocolate cake mix cookies, cake mix brownies, and hot cocoa cookies!

Ingredients

Here are the things you need to grab to make these Funfetti Cookies:

  • 15.25 Box Funfetti Cake Mix (Rainbow Chip or Rainbow Confetti cake mixes work too!)
  • 2 eggs
  • ⅓ cup vegetable oil
  • almond extract
  • rainbow jimmie sprinkles
ingredients for funfetti cake mix cookies

Cake Mix

The nice thing about using a cake mix to make cookies is that most of the ingredients are already mixed for you – flour, sugar, leavener, and flavorings. All you need to do is add the eggs and oil. In this case we also add a little almond extract because it is delicious!! And don’t forget the extra sprinkles.

funfetti cookie dough, dough on baking sheet ready for the oven and a baked cookie broken in half

It doesn’t matter if you use Pillsbury (Funfetti), Betty Crocker (Rainbow Party Chip), or Duncan Hines (Rainbow Confetti)… they will all work!

Funfetti Cake Mix Cookie Recipes

funfetti cookies on a cake plate

Funfetti Cake Mix Cookies

Cookies made with Funfetti (or Rainbow Chip) Cake Mix! They are easy to make with only 5 ingredients and everyone will LOVE them!
5 from 1 vote
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 18 cookies
Author: Susie Weinrich

Ingredients

  • 15.25 box Funfetti Cake Mix - – Party Rainbow Chip or Rainbow Confetti will work too!
  • 2 large eggs
  • ⅓ cup vegetable oil
  • ¼ teaspoon almond extract
  • 2 tablespoon rainbow sprinkles/jimmies

Instructions
 

  • Preheat the oven to 350°. Line a baking sheet with parchment paper.
  • In a large bowl stir together the funfetti cake mix, eggs, vegetable oil, and almond extract. Make sure everything is well combined.
  • With a tablespoon or small ice cream scoop, drop the cookie dough onto the baking sheet. Sprinkle the dough with the rainbow sprinkles.
  • Bake for 9-11 minutes.
    For a darker baking sheet – 9-10 minutes
    For a lighter baking sheet – 10-11 minutes
    NOTE: If you are baking in batches, pop the unused dough in the fridge while the first batch bakes.
  • Let the cookies cool on a cooling rack for about 5-10 minutes before eating.

Recipe Tips and Notes:

Make these perfect for any Holiday by purchasing the current holiday version of funfetti cake mix: pastel for Easter, green and red for Christmas, black and orange for Halloween, etc..
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Twice Baked Potato Casserole

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This Twice Baked Potato Casserole is about as good as it gets. It is the ultimate side dish, made with mashed potatoes that are loaded with cheese, sour cream, cream cheese and garlic and then topped with more cheese and bacon. How good does that sound?!

twice baked potato casserole in a baking dish topped with bacon and a spoon full taken out of the pan

It is perfect at the Holidays or just as a side dish to burgers, steaks or grilled chicken!

If you are looking for potato side dish recipes, check out these as well:

Ingredients

This is definitely not diet food, as you can tell by the ingredient list! This is feel-good, comfort food! Here is what you need to make this crazy amazing side dish:

  • Russet Potatoes (mashed potatoes
  • cream cheese
  • butter
  • sour cream
  • cheddar cheese
  • half & half
  • green onions
  • garlic
  • bacon
  • salt and pepper

Making the Recipe

After the mashed potatoes are made, this is a REALLY EASY dish to make. Basically everything gets mixed together (except ½ cup cheese, ¼ cup green onions and the bacon) with a hand held mixer and then baked for 20 minutes at 350 degrees. Top with remaining ½ cup cheese and bake for another 5 minutes.

mashed potato mixture in a bowl with mixer beaters

TIP: Cook the bacon on a sheet pan in the oven while the casserole bakes!

Garnish with green onions and bacon and serve!

twice baked potato casserole in a white baking dish with a serving spoon

Mashed Potatoes

This recipe calls for mashed potatoes. You can either make them on the stove top by boiling potatoes cut into 3 inch chunks for 25 minutes. Or you can cook them in the Instant Pot cutting them in 2- inch chunks, adding ½ cup water and cooking on manual high pressure for 11 minutes with a quick release.

Completely mash the potatoes with a potato masher or a hand held mixer, then move on to the recipe below.

Make Ahead

You can absolutely make this potato casserole ahead and have it ready to pop in the oven when you need it!

Simply make the casserole up to the point you would put it in the oven, instead cover it with foil pop it in the fridge for a day or two.

mashed potato casserole topped with cheese, green onions and bacon

When you are ready to bake it, uncover and pop in the oven. Add about 5-10 minutes to the cooking time since it is going in cold.

Twice Baked Potato Casserole Recipe

loaded twice baked potato casserole topped with bacon and green onions

Twice Baked Potato Casserole

Mashed potatoes that are loaded with sour cream, cream cheese, butter and cheese and then topped with bacon and green onions. This is the ultimate side dish!
5 from 1 vote
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 10 people
Author: Susie Weinrich

Ingredients

Instructions
 

  • Preheat the oven to 350°
  • In a large bowl add the mashed potatoes, 4 oz cream cheese, 2 cups cheese, ½ cup butter, ½ cup half & half, 2 cups sour cream, ½ cup green onions, chopped garlic cloves, 2 teaspoon salt, 1 teaspoon pepper. Mix with a hand mixed until well combined.
  • Pour the mixture into a 9×13 casserole dish, smooth it out with a spatula or wooden spoon.
  • Pop in the oven, uncovered, and bake for 20 minutes.
    TIP: If you need to cook your bacon, pop it on a sheet pan lined with parchment paper and bake in the oven while the casserole bakes. Flip the bacon half way through.
  • Sprinkle with remaining ½ cup cheese and bake another 5 minutes.
  • Garnish with remaining ¼ cup green onions and ½ lb bacon and serve!!

Mashed Potatoes **

  • If you need to make the mashed potatoes here are two options:
    Instant Pot – peel and cut your potatoes into 2-3 inch chunks. Place them in the pot with ½ cup water. Pop the lid on and cook for 11 minutes on high pressure mode. Do a quick release and then mash!
    Stove Top – peel and cut your potatoes into 2-3 inch chunks. Place them in a large pot of cool water over medium heat. Bring to a boil and cook until they are fork tender, about 20 minutes. Drain the water and mash.

Recipe Tips and Notes:

Make Ahead 
Prep the casserole until the time you would stick in the oven, instead cover with foil and place in the fridge for up to 2 days.
To bake, uncover and bake at 350 for 30 minutes. Sprinkle with cheese and bake for another 5 minutes.
Garnish with green onions and bacon and serve!
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Caramel Apple Nachos

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Caramel Apple Nachos are a great way to enjoy “caramel apples” without all the mess and work! It is a kid friendly snack made with fresh apples layered with caramel, nuts, chocolate chips, M&M’s and sprinkles! It’s a quick, no bake snack or treat that kids will love! It would also make a “healthier” dessert option.

apples on a plate topped with caramel, pecans, chocolate chips and sprinkles

For another great apple dessert check out these recipes for Apple Pie Bars, Apple Crostata with Caramel Sauce or Apple Spice Cake with Butter Rum Sauce.

Apple Variety

Use whatever apples you have on hand, whatever is on sale at the store, or whatever kind you (or your kids) like. We happen to love Honeycrisp apples, so that is what we use.

Some other varieties that would work well:

  • pink lady
  • granny smith (tart)
  • gala (sweet!)
  • fuji

Keeping Apples from Browning

The only snag with cutting apples is they can tend to brown quickly. To avoid this, chop your apples into slices, make a cool water bath with 6 cups of water and stir in 3 tablespoons of fresh lemon juice. Soak your apple slices for about 5 minutes.

soaking apples in lemon water to prevent browning

Drain the lemon water and place the apples on a paper towel to lightly dry.

Toppings

In this apple nacho recipe we use pecans, homemade caramel sauce, mini chocolate chips, and sprinkles. However you can use whatever toppings your crew likes, here are some ideas:

caramel, peanuts, peanut butter, sprinkles, peanut butter chips, butterscotch chips, almond slices, dried cranberries, melted white chocolate, white chocolate chips, Reese’s Pieces, mini marshmallows

Elegant (Adult) Caramel Apple Nachos

With these toppings the apple nachos can tend to look more kid friendly than something you would serve at an adult dinner. To keep them looking more adult friendly try these toppings:

Caramel pecan sauce (recipe below), milk and/or dark chocolate drizzle, crunchy toasted coconut chips (like the ones from Bare), and crumbled brownie brittle.

Caramel Sauce

You have 4 options for your caramel topping.

  1. You can buy the tub of caramel sauce that is usually near the apples in the grocery store during the fall.
  2. Make the homemade caramel sauce that is in the recipe card below. Let it cool in the fridge so it thickens a little before drizzling.
  3. Melt caramels (the individually wrapped ones, like Kraft) on the stove top.
  4. Make the Butter Rum Sauce. It is a caramel-like sauce that is made with a lot of butter and a little dark rum.
plate of apple nachos topped with caramel sauce, pecans, sprinkles and chocolate chips

More Kid Friendly Recipes to Love

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apple nachos with caramel m&m's, sprinkles and chocolate chips

Caramel Apple Nachos

Caramel Apple Nachos are a great way to enjoy "caramel apples" without all the mess and work! Fresh apples are layered with caramel, nuts, chocolate chips, M&M's and sprinkles! It's a quick, no bake snack! It would also make a "healthier" dessert option.
5 from 1 vote
Print Pin Rate
Prep Time: 30 minutes
Cook Time: 0 minutes
Servings: 6 people
Calories: 444kcal
Author: Susie Weinrich

Ingredients

  • 3-4 large fresh apples - honeycrisp is a great option
  • mini chocolate chips
  • mini M&M's
  • sprinkles

Caramel Sauce (or see notes for other options)

Apple Bath to Prevent Browning

  • 6 cups cool water
  • 3 tablespoon fresh lemon juice

Instructions
 

Caramel Pecan Sauce

  • Start by making the caramel sauce – in a small saucepan combine the brown sugar, butter, and karo syrup, stir together to combine. Bring to a boil and stir constantly while boiling for 1 minute.
    Remove from the heat and whisk in the heavy cream. Stir in the pecans.
    Pop the caramel sauce in the fridge for about 30 minutes to cool and thicken while you prep the nachos.
    TIP: This caramel sauce can also be made up to 2 weeks in advance and kept in the fridge. It will get very thick in the fridge. Just warm a little on the stovetop when you are ready to use it!

Caramel Apple Nachos

  • Wash and slice your apples into wedges, removing the inner core and seeds.
  • In a large bowl combine the 6 cups cool water with 3 tablespoon lemon juice. Pop the apples into this liquid and let sit for 5 minutes.
    This will prevent your apples from browning for quite a while.
  • Drain the liquid from the apples and place them on a couple paper towels to dry a little.
  • Arrange the apple slices in a pinwheel pattern on a plate.
    apples layered in a pinwheel pattern
  • Drizzle with the the caramel pecan sauce. Sprinkle on the mini chocolate chips, mini M&M's and sprinkles.
  • Serve and enjoy!

Recipe Tips and Notes:

Other toppings to consider:  peanuts, peanut butter, sprinkles, peanut butter chips, butterscotch chips, almond slices, dried cranberries, melted white chocolate, white chocolate chips, Reese’s Pieces, mini marshmallows
Other caramel options: Butter Rum Sauce Recipe, purchase a tub of caramel dip from the store (usually near the apples), melt individually wrapped caramels (like the ones you make caramel apples with)
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Serving: 1serving | Calories: 444kcal | Carbohydrates: 71g | Protein: 2g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 69mg | Potassium: 181mg | Fiber: 3g | Sugar: 65g | Vitamin A: 395IU | Vitamin C: 4mg | Calcium: 63mg | Iron: 1mg

Traditional Chili

by 19 Comments

This Classic Chili Recipe is an OLD one… which you know makes it tried and true. I have been making this chili for over 20 years, so I knew I had to share it on Mom’s Dinner. If you don’t have a go-to Homemade Chili, this NEEDS to be the one! It is a classic ground beef chili with beans, plenty of spices and seasonings, and a tomato base. It is an award winning chili, if I do say so myself!

classic chili recipe in two crocks with green onions on top and two spoons to the side

Even though the ingredient list looks long, you will find most of them in your pantry and spice cabinet. It is pretty easy to put together so I will even make it on a weeknight during the winter.

Picture it – cold night, snuggly blanket, good movie (or show), big pair of sweat pants, and hot bowl of the best chili you have ever had. Dreamy!

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This is The Best Classic Chili

  1. This is an OLD recipe that has been perfected for years… like 20+ years. Tried and True.
  2. This Chili has perfectly balanced flavors – not too spicy, not too tangy, not too sweet.
  3. It has beans… chili has beans.
  4. No skimping on spices and herbs. This chili packs a punch of flavor.
  5. No bell peppers! If a chili has bell peppers I don’t want it. I said what I said.
  6. Even though the ingredient list looks long, they are all ingredients you probably have on hand (half are from your spice cabinet).
  7. It is pretty easy to toss together. I will even make this on a weeknight in the winter.

Classic Chili Recipe Ingredients

Classic chili ingredients like ground beef, beans, onions, celery, garlic and plenty of spices makes the very best chili.

Ground Beef: We recommend using an 85/15 or 80/20 ground beef for the most flavor. Using a “meat chopper” makes quick work of crumbling the ground beef while it cooks.

Onions, Celery & Garlic: This is the start of really great flavor of “filling” for your chili. It can be considered a mirepoix, although not the traditional one we think of (onions, celery and carrots). We like to use a yellow or white onion.

Green Chilies: Instead of adding a bell pepper we opt for a can of diced green chilies. It adds a more mild flavor.

Beans: We believe that chili includes beans around here😁. A mix of two kinds of beans; northern beans and chili beans. The canned chili beans will be in a sauce that starts to make the chili nice and flavorful.

two bowls of classic chili and green onions to the side
The BEST Classic Chili Recipe!!

Canned Diced Tomatoes: add a nice texture variation and flavor.

Tomato Sauce: we add just enough tomato sauce to add to the “soup” of the chili, but not too much, we like chili to be nice and thick!

Sugar: balances the acidity of all the tomato ingredients in the chili.

Spices: THIS is where it is at. If you didn’t add all the yummy spices would it even be chili!? We add a hearty mix of chili powder, cumin, oregano, bay leaf, clove, all spice, salt, pepper and red pepper flakes.

How To Make Chili

Diced onions and sliced celery sauteeing in a Dutch oven.

Step 1

Saute the onions, celery until they are softened. Add the garlic and cook an additional minute.

Meat masher chopping up ground hamburger over the softened veggies.

Step 2

Add the ground beef and brown while crumbling. Drain excess grease if necessary.

(Love a meat chopper for this task)

Wooden spoon stirring all the seasonings into the chili mixture.

Step 3

Add all the remaining ingredients; spices, herbs, tomatoes, beans, chilies, etc… Stir to combine. Simmer for 30 minutes.

Chili simmering on the stove.

Step 4

Remove the bay leaf and then let cool for 5-10 minutes. Serve with all your favorite chili toppings.

Make This Traditional Chili Recipe In Advance

I think we all know that chili gets better with time! Let it sit in the fridge a day or two and the flavors all come together. You can make this chili recipe a couple days ahead and keep it for up to 4 days in a covered container in the fridge.

Variations

Since chili is kind of a “dump and cook” type of soup it is really easy to change up the flavor to suit your family’s tastebuds. Here are a few things to make this recipe your own:

  1. Use ground turkey instead of ground beef. (check out this ground turkey chili recipe)
  2. Add a little spice and use chili beans in spicy sauce.
  3. For extra spice add a pinch of cayenne or extra red pepper flakes.
  4. For extra extra spice add a chopped jalapeno when you sauté the onions.
  5. Try using black beans instead of northern beans.
  6. Add 1 cup of chopped green peppers for a veggie heavy version of this chili.
  7. For a vegetarian version add a veggie crumble in place of the ground beef- like impossible, morning star or make your own with this vegan ground beef recipe.
  8. Another vegetarian option would be to omit the beef all together and add an extra can of beans.
Up close picture of thick chili with beans and tomatoes topped with green onions

Recipe Tips

  • Use an 85/15 ground beef, it has enough fat to be flavorful, but not so much fat your chili is greasy.
  • If you want to add a kick of heat, dice up a jalapeno and add it with the celery and onion.
  • Drain most of the grease from the ground beef before moving on with the recipe, it will prevent your chili from becoming greasy.
  • Don’t skimp on the chili powder, that is what gives it “chili flavor”.
  • Make sure you don’t drain the chili beans, you want that chili sauce IN your chili.
  • The second type of beans can be just about any bean you like in your chili; cannellini, great northern, red beans, kidney beans, black beans. Just make sure you drain them before adding.
  • Remove the bay leaf before serving.
  • Taste before serving… Want it hotter, add red pepper flakes or cayenne pepper. Needs more flavor, sprinkle in some more chili powder, cumin and salt. Too tangy, add a little more sugar.

How to Thicken Chili

If you need to troubleshoot your chili texture, looking for it to be really thick, here are a few tips:

  1. Just getting started – Don’t add the extra cup of water or broth. This will ensure your chili is super thick.
  2. Already made the chili – If you get to the end of the recipe and you want it to be a bit thicker, keep simmering. Turn the pot of low, remove the lid and simmer for 15 minute increments, stirring frequently. This will evaporate some of the liquid and thicken the chili base.
  3. If you are really in a bind, as a last resort, you can stir together 1 tablespoon cornstarch with 1 tablespoon cool water, pour it into SIMMERING chili. It should thicken pretty quickly, you can repeat this as needed.

What to Serve With This Classic Chili Recipe

Nothing better than a big hearty bowl of chili on a cold or snowy night. Serve it up with a large veggie tray with ranch dip, chips with spinach artichoke dip, and one of these cornbread/biscuit recipes: Buttermilk Cornbread, Best Ever Cornbread, Sweet Corn Muffins or Garlic Cheddar Biscuits.

Chili Toppings

A great way to serve this Classic Chili is to put out a buffet of toppings for people to choose from. Here are some starter ideas:

  • Fritos or tortilla chips
  • Fresh diced avocado
  • Sour Cream or Plain Greek Yogurt
  • Shredded cheese
  • Jalapenos (fresh or pickled)
  • Tabasco or hot sauce
  • Chopped green onions or white onions
  • Cornbread
  • Saltine Crackers
chili in a pot with a wooden spoon

How to Store Traditional Chili

Reheating Leftovers

Reheat individual portions or the whole recipe on the stove top, in your crock pot or in the microwave.

The chili will thicken in the fridge as it sits. So you may need to add a few splashes of water, chicken or beef broth to loosen it up a bit.

How to Freeze Traditional Chili

You can also FREEZE your chili which makes it a great option for family meal prep or even taking to a Meal Train!!

To thaw your chili for serving there are a couple options:

  • Pop it in the fridge overnight and then simmer on the stove top to warm through for serving.
  • Soak the chili (in it’s freezer container) in cool water, changing the water about every 30 minutes until it is thawed enough to scoop into a pot for warming on the stove top.
  • Put the frozen block of chili in a crock pot in the morning on low, it will be nice and warm when it is time for dinner.
  • Thaw the chili with the defrost function on your microwave.

More Dang Good Chili Recipes

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a big bowl of chili topped with green onions

Classic Chili

A Classic Chili recipe that has ground beef and beans. It has all the flavors you love: chili powder, garlic, onions, and tomatoes, plus a little clove and all spice for warmth. 
There is nothing better than a big bowl of chili on a cold night!
4.95 from 20 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6 people
Calories: 425kcal
Author: Susie Weinrich

Ingredients

Instructions
 

  • In a large pot over medium high heat sauté the celery and onions in the oil for 10 minutes, stirring often. Add the garlic and sauté one more minute.
    2 tablespoon olive oil or canola oil, 3 large garlic cloves, 1 large yellow or white onion, 2-3 celery stalks
    Diced onions and sliced celery sauteeing in a Dutch oven.
  • Add the ground beef and cook, crumbling, for 5 minutes until cooked thru. Drain any excess grease before moving on.
    1 lb ground beef
    Meat masher chopping up ground hamburger over the softened veggies.
  • Turn the heat to medium low and add the green chilies, tomato sauce, diced tomatoes, water, both beans, sugar, and all the spices and seasonings. Stir to combine.
    4 oz can chopped green chilies, 15 oz can diced tomatoes, 16 oz tomato sauce, 1 cup water, 15 oz can chili beans in sauce, 15 oz can northern beans, 1½ tablespoon sugar, 1 bay leaf, 1 tablespoon (heaping) chili powder, 1 teaspoon dried oregano, 1 teaspoon cumin, 1 teaspoon kosher salt, ½ teaspoon pepper, pinch of ground allspice, pinch of ground clove, pinch of red pepper flakes
    Two kinds of beans being added to the hamburger mixture.
  • Simmer over low heat for 30 minutes, stirring occasionally.
  • Remove the bay leaf and discard before serving.
    Chili simmering on the stove.

Storing

  • Store any leftovers in the fridge for up to 4 days.
    Can be frozen for up to 3 months.

Serving

Make Ahead

  • This recipe can be made ahead up to 4 days and reheated on the stove top.
    You may need to add a little water to loosen it up as it will thicken in the fridge.

Freezing

  • Chili freezes really nice for easy meals during busy times!
  • Freeze as one large recipe or smaller portions. Will be good for up to 3 months.
  • See notes for thawing and serving options.

Recipe Tips and Notes:

Thawing Frozen Chili for Serving:
  • Pop it in the fridge overnight and then simmer on the stove top to warm through for serving.
  • Soak the chili (in it’s freezer container) in cool water, changing the water about every 30 minutes until it is thawed enough to scoop into a pot for warming on the stove top.
  • Put the frozen block of chili in a crock pot in the morning on low, it will be nice and warm when it is time for dinner.
  • Thaw the chili with the defrost function on your microwave.
Other Chili Recipes : If you have an Instant Pot and want to make quick work of this Chili, check out this  Instant Pot Chili Recipe
Looking for chicken chili? Check out this recipe for Instant Pot Chicken Chili or  White Chicken Chili.
Love it spicy, pop over to this Buffalo Chicken Chili recipe.
Want to use ground turkey? Check out this Turkey Chili Recipe.
 
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1serving | Calories: 425kcal | Carbohydrates: 41g | Protein: 24g | Fat: 19g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 1542mg | Potassium: 1230mg | Fiber: 10g | Sugar: 13g | Vitamin A: 832IU | Vitamin C: 18mg | Calcium: 128mg | Iron: 6mg

More Recipes you will love

How to Poach Chicken Breasts

by 1 Comment

Learn how to poach chicken breasts in salted water for tender and juicy cooked chicken, perfect to use in any recipe that calls for cooked chicken. You can shred it for delicious Chicken Enchiladas, slice it to top a green salad, or cube it for a creamy chicken salad sandwich.

poached chicken cut into cubes

If you would rather make it in your Instant Pot, check out this recipe for All Purpose Instant Pot Chicken.

Poaching

Poaching is defined as cooking by simmering in a small amount of liquid. So in this recipe we are cooking chicken breasts with moist heat by simmering them in a small amount of water (or broth). You could also use part white wine for another flavor profile.

chicken breasts in poaching liquid

Step By Step How To Poach Chicken

  1. Start by cutting the chicken breasts in half lengthwise, so you end up with 2 thinner pieces of chicken.
  2. Place your chicken in large pot.
  3. Cover the chicken with cool water or broth by about an inch.
  4. Sprinkle the salt in the pot. Also add any aromatics you would like to use (bay leaf, peppercorns, lemon, garlic…).
  5. Over medium heat bring the water to a light simmer, not a full boil.
  6. Once it simmers turn the heat to LOW and cook the chicken in the hot liquid for about 10 minutes.
  7. Check the internal temperature, it should reach 165 degrees. If it isn’t quite at temp then leave it on the heat for another 5 minutes.
  8. Take the chicken out of the liquid and let it cool for about 5 minutes before cutting or shredding.

Shredding Chicken

If you want to use your chicken shredded try shredding it in your stand mixer! Place warm chicken (not cold chicken) in the bowl with the paddle attachment. Turn it on medium speed and it will shred up your chicken in about 30 seconds. There may still be a few large pieces you need to hand shred, but it is still quicker than the old 2 fork method.

NOTE: don’t run the mixer too long or it will turn your chicken into crumbles.

Recipes to Make with Poached Chicken

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poached chicken cut into cubes

How to Poach Chicken Breasts

Learn how to poach chicken that is juicy and tender! Perfect to use in any recipe that calls for cooked chicken.
5 from 1 vote
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 15 minutes
resting: 10 minutes
Total Time: 30 minutes
Servings: 4 chicken breasts
Calories: 64kcal
Author: Susie Weinrich

Ingredients

  • 2-4 fresh boneless skinless chicken breasts
  • water - could use broth instead
  • 1 tablespoon kosher salt

Optional Aromatics

  • bay leaf, black peppercorns, lemon wedges, smashed garlic, quartered onion, rosemary, thyme

Instructions
 

  • Cut the chicken breasts in half, lengthwise, so you have two thinner chicken breasts.
  • Place your chicken breasts in a large pot and fill with water or broth so that it covers the chicken by about 1 inch.
    Sprinkle in the salt. Add any aromatics you wish to use.
  • Over medium heat bring to a slow simmer. When it comes to a simmer lower the heat to low and cook in the hot water for 10 minutes.
    Pro Tip: if your water gets a white foam on top, that is totally normal. It is called scum (I know, so gross) and is harmless. You can skim it off the top or leave it. But it does dry very sticky so wash your pot right away after poaching the chicken.
  • Check the internal temp of the chicken and it should be at 165° to be fully cooked. If you haven't reached that yet, keep on the heat for another 5 minutes.
  • Using a slotted spoon remove the chicken from the water.
  • You can save the broth/cooking liquid and use in savory recipes that call for broth or water. The broth will also freeze well and can be kept in the freezer for 3 months.

Using Poached Chicken

  • Let the chicken cool for 5-10 minutes. Then you can shred, cube, slice, or use whole. Use in any recipe that calls for cooked chicken.
  • The poached chicken will stay good in the fridge for 4-5 days.
  • You can freeze the cooled poached chicken for up to 3 months.

Recipe Tips and Notes:

SHREDDED CHICKEN : Try shredding your warm chicken with a stand mixer fitted with a paddle attachment or a hand mixer for just 30 seconds.
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1poached chicken breast | Calories: 64kcal | Protein: 12g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 1810mg | Potassium: 209mg | Vitamin A: 17IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 0.2mg

Apple Crostata with Caramel Sauce

by 2 Comments

Apple Crostata is a rustic version of a apple pie or apple tart. Flaky pastry is filled with tart apples that are sweetened with brown sugar and cinnamon. Serve slices topped with a homemade caramel sauce and a scoop of ice cream! Or for another option top it with this Butter Rum Sauce and a little whipped cream.

apple crostata on parchment paper with a caramel drizzle

If you have a lot of fresh apples, this Apple Spice Cake with Butter Rum Sauce or Instant Pot Applesauce recipe are amazing too. However if you are just looking to fill a craving for apples, you can check out these recipes too:

What is Crostata

A crostata is defined as an open faced fruit tart. It is similar to a pie without a top crust. The bottom crust is instead folded over about an inch around the sides to hold in the filling.

Crust

This pie crust recipe really makes this crostata over the top! It is the flakiest and most tender crust I have found. Not to mention it is super easy to make.

However, if you need a short cut in the kitchen you can always purchase a refrigerated crust at the store!

Apples To Use

This recipe calls for Granny Smith apples, which are crisp and super tart. That tartness balances the sweetness of the brown sugar and caramel sauce. However you can definitely still taste the tart puckery bite of the green apples.

If you want something sweeter you can choose one of these options, or a combo would be great too:

  • Braeburn
  • Jonagold
  • Honeycrisp (will be really sweet)
  • Pink Lady

How to Make Apple Crostata

Start by making the pastry dough and wrap it in plastic wrap, pop it in the fridge while you make the apple filling.

At this point go ahead and preheat the oven to 350.

Wash, peel, core and cut the apples. You can cut them in ¼ inch slices or ½ inch chunks. The photos show ½ inch chunks.

In a large bowl toss the apples with the lemon juice. Now mix them with the brown sugar, flour, and spices. Set aside.

steps for making apple crostata

Take the dough out of the fridge and roll it out to about a 12 inch circle on a lightly floured surface. This does NOT need to be a perfect circle, remember a crostata is “rustic”. Transfer the dough to a parchment lined baking sheet.

Pour the apple mixture into the center of the crust, leaving about an inch of crust around the edges. Fold the extra crust over the edges of the apple filling. Optional – you can brush the dough with an egg wash for a nice golden crust.

Bake for 50 minutes.

While the crostata is baking make the caramel filling, then pop it in the fridge.

Let the apple crostata cool 5-10 minutes before serving.

Serving

Warm crostata is best served drizzled with caramel sauce and topped with vanilla ice cream.

Storing

Store leftover apple crostata in an airtight container. You can store it on the kitchen counter at room temp, like a pie, or you can store it in the fridge. It should last about 4-5 days.

apple crostata with a spoon full of caramel

Store any leftover caramel sauce in the fridge in an airtight container. It will last for 2 weeks in the fridge!

Apple Crostata Recipe with Caramel Sauce

apple crostata with a spoonful of caramel

Apple Crostata with Caramel Sauce

Apple Crostata is a rustic version of a apple pie or apple tart. Flaky pastry is filled with tart apples that are sweetened with brown sugar and cinnamon. Serve slices topped with a homemade caramel sauce and a scoop of ice cream!
5 from 3 votes
Print Pin Rate
Prep Time: 30 minutes
Cook Time: 50 minutes
Cooling: 10 minutes
Total Time: 1 hour 30 minutes
Servings: 8 people
Calories: 372kcal
Author: Susie Weinrich

Equipment

Ingredients

Apple Crostata

Caramel Sauce

Instructions
 

  • Start by making the dough recipe that is linked above, then pop it in the fridge while you make the apple filling. Or if you are using store bought pie crust, skip this step.
  • Preheat the oven to 375° and line a baking sheet with parchment paper or a reusable silpat.
  • To make the apple filling peel, core and cut your apples into ½ inch chunks. In a large bowl toss the apples with 2 tablespoon fresh lemon juice.
    Now mix in the brown sugar, flour, cinnamon, nutmeg, vanilla and kosher salt. Stir to coat the apples with the mixture.
  • On a lightly floured surface roll out your pastry dough/pie crust to about a 12 inch round. This does not have to look perfect! A crostata is very rustic.
  • Transfer the crust to your parchment lined baking sheet.
  • Pour the apple filling into the center of the crust, leaving about 1 inch around the edge.
    Fold that edge over the apple filling.
  • Optionally – you can brush the crust with an egg wash to make a more golden crust.
  • Pop the crostata into the preheated oven and bake for 50 minutes.
  • While the apple crostata cooks make the caramel filling below.
  • Let the apple crostata cool for at least 10 minutes and then serve in slices topped with caramel drizzle and ice cream!

Caramel Sauce

  • In a saucepan over medium heat add the brown sugar, karo syrup and butter. Let that melt together while stirring.
    Bring to a boil and then boil for 1 minute, stirring constantly.
  • Transfer the caramel to a heat safe bowl and then pop it in the fridge to thicken a little while the crostata finishes cooking.

Recipe Tips and Notes:

OTHER SAUCES: You can also try this Apple Crostata topped with Butter Rum Sauce and whipped cream.
If you have a lot of desserts that would be good with the caramel sauce or you have a dessert buffet, like during the Holidays, you can follow this recipe for Brown Sugar Caramel Sauce to make a double batch. 
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1serving | Calories: 372kcal | Carbohydrates: 66g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 21mg | Sodium: 207mg | Potassium: 174mg | Fiber: 3g | Sugar: 50g | Vitamin A: 288IU | Vitamin C: 5mg | Calcium: 46mg | Iron: 1mg