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This Fresh Cherry Cobbler recipe makes enough to serve a group and is a great make-ahead dessert option. Serve it warm from the oven with a scoop of vanilla ice cream for a special summer treat!

I had hoped to get this wonderful summer dessert idea out to you all before the Fourth of July but things did not go quite as planned.

We’ve had a whirlwind couple of months that have included readying our house here in Northern California to sell, closing down a business we’ve run for almost 30 years, and packing, packing, and more packing. It feels so good to be coming to the end of all of this hard work! The payoff comes in about three weeks when our family moves to the gorgeous state of Oregon. Valerie will be cookin’ from a new kitchen very soon and you can look forward to an increase in the frequency of new recipes once we are all settled in.

It’s been pretty nuts around here so I’m very happy I found the time to get this recipe out to you while fresh cherries are still abundant. Trust me, you want to make this dessert before summer ends.

I often do a smaller skillet cobbler but I adapted my base recipe to work in a 13-inch x 9-inch baking dish to ensure there will be plenty for your group when you are entertaining. And, since cherries and almonds are a match made in heaven, I sprinkled some sugared almonds over the top before popping the cobbler in the oven.

This recipe is super simple to put together. Pitting the cherries is the most time consuming step but once that task is done, the rest is a breeze.

How to Pit Cherries

Whatever method you choose, be sure to wear an apron or an old shirt when working with cherries. The juice is dark and may stain fabrics.

I always use my OXO Cherry Pitter when I have a big quantity of cherries to pit. This inexpensive little tool is the quickest, easiest method and truth be told, I almost always give the job to my husband. Word to the wise – when there is the promise of Cherry Cobbler in their future, people become motivated to help a bit in the kitchen.

No cherry pitter? No problem.

Chopstick Method – Remove the stems from the cherries and use a chopstick to press through the stem end to push out the pits. The chopstick method is not quite as clean and accurate as using a cherry pitter but it works in a pinch.

Paper Clip Method – Unfold a paper clip and use the sharp end to push through the stem end of the cherry to pop out the pit.

Pastry Tip Method – Use a pastry tip. Place it pointy side up on a cutting board or inside a bowl and press the cherry on to it, pressing it down over the tip until the pit pops out.

How to Make Fresh Cherry Cobbler

You want to use dark sweet cherries for this recipe. Many varieties fall into this category with the most popular being the Bing cherry. They are in season and readily available at most grocery stores starting as early as May and running through August. They have a firm texture and turn a deep mahogany red when they ripen. Dark sweet cherries are wonderful all on their own but bake up beautifully in pies, crisps, and cobblers.

Can I Use Frozen Cherries?

When cherries are at their peak in the summer I highly recommend baking your cobbler with fresh dark cherries. It is truly a spectacular summer dessert. However, this recipe does work really well with frozen cherries. Using bagged frozen cherries means you can skip the step of pitting the cherries and allows you to make this cherry cobbler any time of year. I’ve used frozen cherries time and again when making my Fast and Easy Cherry Crisp with great success.

Look for pitted dark sweet frozen cherries with no sugar added. Safeway carries a 12 ounce bag and three bags is enough for this recipe. You may also find Dole Frozen Dark Sweet Cherries at many stores.

Place the pitted cherries in a large mixing bowl and toss them with some fresh lemon juice and vanilla extract. Add sugar and flour and toss again to coat the cherries with the sweet mixture.

To make the cobbler dough, add flour, sugar, baking powder, salt, melted butter and a little heavy cream to a medium mixing bowl. Use a wooden spoon to mix it until it forms a soft dough. I love this rich, silky dough!

Coat a 13-inch x 9-inch baking dish with non-stick cooking spray. Spread the sugared cherries out over the bottom of the dish. Scatter pieces of the cobbler dough over the top.

Combine sliced almonds, a touch of melted butter and a little sugar in a small mixing bowl and sprinkle it over the top of the cobbler dough.

Bake the cobbler until bubbly and browned. If it is browning too quickly, lay a piece of foil lightly over the top for the remainder of the baking time.

Allow the cobbler to cool for 15 to 20 minutes before serving. The juices will thicken up as it rests.

Can this Fresh Cherry Cobbler Recipe Be Made Ahead?

Yes! This recipe is an excellent choice when entertaining. You can get the prep out of the way and it will be ready for you when you are ready for it. I have refrigerated the fully assembled dish for up to 24 hours with a great result.

Pull the cobbler from the fridge as your guests arrive and let it rest on the kitchen counter to take the chill off. Pop it in the oven just before you serve dinner and it will be warm and wonderful after the meal.

I served this cobbler to a group of friends and family on the Fourth of July and it could not have been more perfect.

Rustic, delicious, and summer fresh!

Fresh Cherry Cobbler

This Fresh Cherry Cobbler recipe makes enough to serve a group and is a great make-ahead dessert option. Serve it warm with a scoop of vanilla ice cream!

Cherry Filling
  • 2 1/2 pounds pitted fresh dark cherries ((see Recipe Notes section if using frozen cherries))
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 3/4 cup white sugar
  • 1/4 cup all-purpose flour
Cobbler Dough
  • 1 1/2 cups all-purpose flour
  • 3/4 cups sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup melted butter
  • 1/3 cup heavy cream
Almond Topping
  • 1/2 cup sliced almonds
  • 2 tablespoons sugar
  • 1 tablespoon butter (melted)
For the Cherry Filling:
  1. Preheat oven to 375 degrees. Lightly coat a 9″ x 13″ baking dish with non-stick cooking spray.
  2. In a large bowl, toss pitted cherries with lemon juice and vanilla. Add white sugar and 1/4 cup flour and stir to combine. Pour into the prepared baking dish.
For the Cobbler Dough:
  1. Combine flour, sugar, baking powder and salt in a medium mixing bowl. Add melted butter and cream, and stir to form a soft dough. Scatter pieces of the dough over the top of the cherries.
For the Almond Topping:
  1. Combine the almonds, sugar, and melted butter in a small bowl. Scatter the mixture over the top of the cobbler dough.
  2. Transfer the baking dish to the preheated oven and bake for 30 to 35 minutes, until the cherry filling is bubbly and the cobbler topping is golden brown. If you notice the top getting too dark, set a sheet of foil lightly on top of the skillet for the remainder of the baking time.
  3. Allow the cobbler cool for 15 to 20 minutes before serving. The juices will thicken and set up, and it will be wonderfully warm and ready for serving.

Using Frozen Cherries:

This recipe works well with frozen cherries when fresh cherries are not available plus you have the added benefit of not having to pit them. Safeway carries a 12 ounce bag of pitted frozen dark cherries with no added sugar and you will need 3 bags for this recipe. Fully thaw the bags overnight in the refrigerator and drain the cherries well before proceeding with the recipe as written.

Make-Ahead Instructions:

Cover the fully assembled dish with plastic wrap or foil and refrigerate for up to 24 hours. Allow to rest on your kitchen counter for about 30 minutes before baking to take the chill off. If the cobbler is cold when going in the oven you may need a longer baking time.

Valerie’s Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. For more information on our site policies click HERE.

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Lean ground turkey is transformed into juicy, flavorful turkey burgers that will satisfy even the most steadfast beef burger lover. The Best Turkey Burger Recipe is a lighter way to indulge in classic American BBQ fare.

We’ve been grilling these turkey burgers here at our house for well over a decade now and just as we hit our summer stride, I thought I’d get this recipe out to you all.

If you are one of those people that think that turkey is for turkeys when it comes to burgers, I believe you will be convinced otherwise if you give this recipe a try. I’ve watched it happen countless times. Friends we’ve had over for dinner will take a bite and then an incredulous “This is turkey?” is almost guaranteed to follow.

Yep, this is turkey. And, it is amazing!

This is one of those rare recipes that fit in both my Comfort Food and Healthy categories. I just love that!

Lean ground turkey lacks the fat of higher fat content ground beef. Since fat equals flavor, there are some tricks to ensure a juicy, flavorful result.

Tips for Making the Best Turkey Burgers

Pick up a quality lean ground turkey like Jennie-O 93% lean. This is not a sponsored mention, I’ve just used this brand always and forever with a fantastic result.

Add a few diced cremini (baby bella) mushrooms to the ground turkey mixture for a surprising layer of beefiness. You may not think of mushrooms as beefy but portabella mushrooms and baby bellas (their smaller counterpart) are actually quite meaty in texture. The giant Portabellas make a satisfying vegetarian burger grilled all on their own. The diced baby bella mushrooms also help to bind the mixture and hold in the flavor of the added seasoning. Once the burgers are grilled the mushrooms quietly do their job and no one would ever know they were there.

Add Big Flavor

The big flavor trifecta – diced onion, Cajun seasoning, and a little bottled barbecue sauce.

This recipe is just one more way I make use of my very favorite homemade seasoning blend, my Kickin’ Cajun Seasoning Mix.  There are several store-bought Cajun seasoning blends that will work just fine as well. A great benefit to making your own seasoning mix at home – you get to control the amount of salt and heat.

A small amount of bottled BBQ sauce added to the mixture combines with the Cajun seasoning and adds an amped up classic BBQ flavor. My favorite is Kinder’s. Again, not sponsored, just pure love here. They carry it at Costco so I always stock up on my shopping trips.

Making the Patties

Line a baking sheet with heavy duty foil for easy cleanup and transport of the burgers to the grill. The foil also works as a great non-stick surface to work the mixture into patties and they can easily be covered and refrigerated if you would like to make them in advance.

Divide the mixture into 6 even-sized balls and place them on the foil-lined baking sheet. Use your hands to press each ball down and shape it into a patty about 1/2-inch to 3/4-inch thick.

If you refrigerate the patties it will even further improve their ability to hold together well on the grill. Just cover the baking sheet with plastic wrap and pop the whole thing in the fridge. The formed burger patties should be cooked within 24 hours.

How to Cook Turkey Burgers

Outdoor grilling is my favorite method but you can also cook these burgers indoors in a skillet or on a stove-top grill pan or electric griddle.

Cook the patties over medium heat for about 5 to 7 minutes per side, depending on the thickness of the patties. You want to be sure you’ve cooked ground turkey to the recommended safe internal temperature of 165 degrees F but you also do not want to cook them too long or they will dry out. I highly recommend using an instant read thermometer so you feel confident knowing they are perfect when you pull them off the grill.

Important note – discard the foil immediately after transferring the raw burger patties to the grill and replace it with a fresh sheet of foil for the cooked burgers.

Baste the burgers with additional BBQ sauce towards the end of the grilling time and just before you add the cheese. The outside of the burger should be seared and you should be at least halfway through the cooking time before basting.

Buns and Toppings

My current favorite bun for burgers are brioche buns which are available at Costco and most grocery stores now. Turkey burgers are also great on King’s Hawaiian Hamburger Buns, deli-style kaiser rolls, onion rolls, and even regular old hamburger buns.

If you want to keep your burgers lean, omit the cheese and load them up with lettuce, tomatoes, red onion, and avocado. Trying to reduce your carb intake? Make it a burger in a bowl by laying the patty on top of all of your favorite, healthy burger toppings. If you’re in a more indulgent mood, melt your favorite cheese over the patties at the end of the cooking time and whip up a batch of my Awesome Burger Sauce for a seriously killer burger.

What to Serve with Turkey Burgers

All of these make great choices to serve on the side with these delicious burgers:

CLICK HERE OR ON THE IMAGE BELOW TO PIN THIS RECIPE!

The Best Turkey Burger Recipe

Lean ground turkey is transformed into juicy, flavorful turkey burgers that will satisfy even the most steadfast beef burger lover. The Best Turkey Burger Recipe is a lighter way to indulge in classic American BBQ fare.

  • 2 pounds lean ground turkey ((like Jennie-O 93% Lean))
  • 1/2 cup finely chopped white or yellow onion
  • 2 or 3 cremini mushrooms, (finely chopped (about 1/2 cup))
  • 1/4 cup barbecue sauce, (plus additional for basting (I like Kinder's))
  • 1 tablespoon Kickin' Cajun Seasoning Mix ((or a store-bought blend))
  • 6 slices sharp cheddar cheese
  • 6 hamburger buns ((I like brioche buns))
Optional Burger Toppings:
  • Awesome Burger Sauce
  • green leaf lettuce
  • thinly sliced red onion
  • thinly sliced tomato
  • sliced avocado
  1. Line a baking sheet with foil and set aside.
  2. Place the ground turkey in a large mixing bowl and add the onion, mushrooms, 1/4 cup barbecue sauce, and Cajun seasoning. Use clean hands to combine the mixture well.
  3. Divide the mixture into 6 even-sized balls and place them on the prepared baking sheet. Use your hands to flatten them into 1/2 to 3/4-inch patties. If making ahead, cover the baking sheet with plastic wrap and place in the refrigerator. (Note – refrigerating the patties makes them hold together well. Burgers should be cooked within 24 hours.)
  4. When ready to cook, preheat your outdoor or indoor grill or place a skillet over MEDIUM HEAT. Gently lift each turkey patty and spray both sides with non-stick cooking spray. Transfer to the grill (or skillet) and cook for 5 to 7 minutes, per side, or until the exterior of the burgers is nicely seared and they register an internal temperature of 165 degrees F.

  5. Discard the foil from the baking sheet and replace it with a clean sheet of foil for the cooked burgers.

  6. Baste the tops of the burgers with additional barbecue sauce, if desired. Add cheese, cover the grill, and cook for just a minute or two until the cheese has melted.

  7. Serve on hamburger buns with Awesome Burger Sauce and your toppings of choice.

Nutrition information was calculated for burger with cheese but does not include any additional toppings.

Total time does not include optional chilling time.

 

Inspired by The Healthy Kitchen by Andrew Weil and Rosie Daley

Valerie’s Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. For more information on our site policies click HERE.

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This Awesome Burger Sauce adds that classic, all-American flavor to your favorite burger recipe. You’ll want to make extra to serve alongside as a fry dipping sauce!

My husband and I fondly refer to our son, Connor (aka Boy #3) as the condiment King. He’s always mixing up all kinds of sauces to spread on burgers and sandwiches and he is the inspiration behind this recipe. Sauces are his specialty. Or should I say, sauces are his jam (I just felt the eye rolls from every single one of my children….)

And, I’m with Connor. Honestly, why would we eat our burgers naked when we could slather them in this Awesome Burger Sauce? It will make the burgers at your next summer BBQ reach a whole new level of delicious.

This is my version of classic burger sauce, the thousand island-ish type of sauce that is commonly served on burgers at restaurants all over. What takes this recipe over the top to reach “awesome” status are a few simple ingredients that really amp up the flavor.

How to Make the Best Burger Sauce

The sauce has a mayonnaise base with a little ketchup and yellow mustard mixed in. The remaining ingredients are what make it special.

  • Mayonnaise
  • Ketchup
  • Yellow Mustard
  • BBQ Sauce
  • Sweet Pickle Relish OR Pickle Juice
  • Smoked Paprika
  • Garlic Powder
  • Onion Powder

Adding a touch of prepared BBQ sauce really amps up the flavor and adds a delectable component to this sauce. Smoked paprika ups the smoky BBQ component even further.

For that classic, burger joint flavor, I love this sauce with sweet pickle relish. If you don’t want to use pickle relish or don’t have it on hand, you can substitute pickle juice straight from the jar to get that briny goodness. For a kick, try it with spicy pickle juice from a brand like Wickles.

The sauce can be used immediately or transferred to an airtight container and refrigerated for several days.

Coming next – I’ll be sharing the recipe for the juicy burgers pictured in this post. I’ve been feeding my family these turkey burgers for a couple of decades and they are seriously the best!

As I mentioned in the opener, this sauce is not just for burgers. It makes a delicious fry dipping sauce and use any leftovers as a sandwich spread. Double the recipe so you’ll have plenty on hand if you’ve got a group coming.

Awesome Burger Sauce

This Awesome Burger Sauce adds that classic, all-American flavor to your favorite burger recipe. You'll want to make extra to serve alongside as a fry dipping sauce!

  • 1/2 cup mayonnaise
  • 1 tablespoon ketchup
  • 1 tablespoon BBQ sauce ((I like Kinder's))
  • 1 tablespoon sweet pickle relish or spicy pickle juice
  • 1 teaspoon yellow mustard
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  1. Combine all the ingredients in a small mixing bowl.

  2. Use immediately or transfer to an airtight container and refrigerate until ready to use. Keeps well refrigerated for several days.

Valerie’s Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. For more information on our site policies click HERE.

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Deliciously light and sweet, this summery Strawberry Banana Bread has a cake-like texture and is studded with fresh summer strawberries.

I’ve baked so many banana breads over time but friends, wow, this may just be my favorite.

My goal this time around was to create a banana bread that would showcase a summery, strawberry flavor. To accomplish this I held back and went a bit lighter on the banana just to be sure the strawberries would shine. I’m happy to say, they shine brightly.

How to Make the Best Strawberry Banana Bread

The banana bread base is simple and contains the usual suspects (see the recipe card below) but to ensure a rich, cake-like bread I added a little sour cream. The wet and dry ingredients are mixed together in separate bowls and then mixed together with a spoon, just until combined.

To be certain the strawberry flavor would be prominent, I added just one ripe banana. It adds just the right amount of banana flavor without being overwhelming.

I chopped some fresh, ripe strawberries into small pieces and folded them into the batter.

Look for bright red, ripe strawberries for the best result. Weak strawberries will result in weak strawberry flavor.

When baking with bananas, be sure they are way too ripe to eat and have a spotted brown peel.

This Strawberry Banana Bread should be baked in a 9- x 5-inch loaf pan that has been coated with non-stick cooking spray.

And, voila! It’s ready for the oven.

Strawberry Banana Bread is delicious all on its own or lightly toasted and slathered with butter ( I highly recommend the latter).

For more delicious quick bread inspiration check out my Lemon Yogurt Poppy Seed Bread, We Be Jammin’ Jamaican Banana Bread, and the completely luscious Carrot Zucchini Bread with Cream Cheese Walnut Frosting.

CLICK HERE OR ON THE IMAGE BELOW TO PIN THIS RECIPE!

Strawberry Banana Bread

Deliciously light and sweet, this summery Strawberry Banana Bread has a cake-like texture and is studded with fresh summer strawberries.

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large over-ripe banana
  • 2 eggs
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 1/4 cup sour cream ((I used light sour cream))
  • 2 teaspoons pure vanilla extract
  • 1 cup diced fresh strawberries
  1. Preheat oven to 350 degrees. Coat a 9-x 5-inch loaf pan with non-stick cooking spray.
  2. Combine the flour, baking soda, and salt in a medium mixing bowl and set aside. In a second large mixing bowl, use an electric mixer to beat together the banana, eggs, sugar, oil, sour cream, and vanilla until smooth.
  3. Stir the flour mixture into the wet ingredients and mix with a spoon just until moistened. Add the strawberries and stir lightly, just until incorporated throughout the batter.
  4. Pour the batter into the prepared pan and bake for 55 to 60 minutes or until a toothpick inserted in the center comes out clean. If bread is browning too quickly towards the end of the baking time, lay a sheet of foil lightly over the top, if desired.
  5. Cool the loaf in the pan for 10 minutes before removing it to a wire rack. Cool completely before slicing.

Valerie’s Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. For more information on our site policies click HERE.

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This decadent layered Buster Bar Ice Cream Dessert was inspired by Dairy Queen’s famous Buster Bar. The ultimate summer party dessert!

The sun is shining, the kids are home for summer, and it’s Father’s Day on Sunday. I’m giving you three excellent excuses to make this unforgettable dessert. Take your pick – I’m sure one of them will work!

Instead of being on a stick like the Buster Bar from Dairy Queen, this made at home version is done in a 13- by 9-inch pan making it perfect for serving a large group. It is everything you want in a summer party dessert and I’m positive it will go over in a huge, eyes-rolling-back-in-the-head kind of way with your friends and family.

The dessert is created in layers and takes some time, but friends, it’s so worth it.

How to Make Buster Bar Ice Cream Dessert

We’ve been having a little trouble controlling our intake of Dark Chocolate OREO’s lately so I knew I had to try making a crust out of them. They are SO good!

The easiest way to crush the cookies into crumbs is with your food processor. Pulse 36 cookies and then add 6 tablespoons melted butter and process again to combine. It’s that simple.

Press the crumb mixture into the bottom of a 13- x 9-inch pan. Freeze briefly and then layer with a container of softened vanilla ice cream.

I used ice cream in a rectangular container, allowed it to soften a bit, and then removed it from the package and sliced it. It’s also fine to just spoon it out of any type of container you buy and drop it on to the crust.

Use the back of a spoon or offset spatula to spread the softened ice cream out in an even layer. Top the ice cream with a good amount of roughly chopped Spanish peanuts.

This homemade fudge is super easy to make on the stove and needs to cool completely before pouring it over the peanut layer.

You could use a store-bought fudge ice cream topping but I’m telling you, this stuff is incredible! It’s worth the little bit of effort it takes to make it. See the recipe card below for the full directions.

Pour the completely cooled fudge mixture over the top and spread it out evenly. Transfer the pan to the freezer for a couple of hours until the fudge sets up.

Then it’s time for the final layer – whipped topping garnished with a few crushed OREOS. You could opt to make homemade whipped cream but I went with Cool Whip.

Cover the dish with foil and freeze it for several hours or make it a day in advance and freeze it overnight.

When you are ready to serve, allow the Buster Bar Ice Cream Dessert to sit out for 5 minutes to soften a bit. For easy slicing it helps immensely to dip a sharp knife in hot water and repeat this process with each slice.

Tips and Variations
  • There are so many amazing flavors of OREO’s available and this dessert would be delicious with many of them. I’m thinking Peanut Butter would be wonderful in this but I’m not sure anything would top the Dark Chocolate flavor. You can go with the original chocolate flavor too. You will most likely need to buy two packages unless it is a family size pack.
  • We loved the classic flavor of vanilla ice cream but you could mix things up by going with coffee, chocolate chip, butter brickle, or pretty much any other flavor you love.
  • If you want to go nut-free you could substitute toffee bits, crushed pretzels, or even mini M&M’s or chopped peanut butter cups for a seriously indulgent treat.

I hope you try this amazing summer dessert. And, if you do, I want to hear from you! Leave me a comment to let me know how it worked out for you.

For more summer dessert inspiration check out my Frozen Peanut Butter Pie, Fast and Easy Cherry Crisp, or this luscious Strawberry Cake with Strawberry Cream Cheese Frosting.

Buster Bar Ice Cream Dessert

Chocolate Fudge Sauce:
  • 1 3/4 cups confectioners' sugar
  • 1 (12 ounce) can evaporated milk
  • 1 cup semisweet chocolate chips
  • 1/2 cup butter
  • 1 teaspoon pure vanilla extract
Dark Chocolate OREO Crust:
  • 36 Dark Chocolate OREO Cookies (whole)
  • 6 tablespoons butter (melted)
For the Rest:
  • 1 1/2 quarts vanilla ice cream (slightly softened)
  • 1 heaping cup Spanish peanuts, (roughly chopped)
  • 1 (12 ounce) container Cool Whip,
  • 3 Dark Chocolate OREO Cookies, (crushed)
  1. In a saucepan over medium heat, combine confectioners’ sugar, evaporated milk, chocolate chips and 1/2 cup butter. Cook, stirring frequently until butter and chocolate chips have melted. Bring to a boil, stirring constantly, and boil 8 minutes, stirring frequently. Reduce heat under pan, if necessary, to keep mixture at a low boil. Remove from heat and stir in vanilla. Set aside and let it sit for an hour or more until cool.
  2. Meanwhile, add 36 OREOS to the bowl of a food processor and pulse until finely crushed. Add melted butter and pulse again until well combined. Pour the OREO crumb mixture out into a 13-x 9-inch baking dish, spread out and press down firmly into the bottom of the dish to form a crust. Transfer the baking dish to the freezer to chill until the fudge sauce has completely cooled.

  3. When Chocolate Fudge Sauce is cooled, slice vanilla ice cream into 3/4 inch slices, and place them in a single layer over the chilled crust (or scoop out with a spoon and set over the crust. Smooth the ice cream out with the back of a spoon or offset spatula to form an even layer. Sprinkle the peanuts over the ice cream. Top with the cooled Fudge Sauce, spreading out to cover the ice cream layer. Cover and freeze for 1 hour or until set. Spread with whipped topping and sprinkle with cookie crumbs. Cover and freeze for at least 4 hours or overnight.

Dark Chocolate OREO Cookies come in a 12.2 ounce package and you will need two packages to have enough to make this recipe.

Total time does not include final freezing time of 4 hours or overnight. I recommend making this dessert a day in advance and freezing it overnight for the best result.

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This delicious Chicken Scallopini is creamy, comforting and perfect for busy weeknights! It’s served over simple Parmesan noodles with a luscious, silky smooth sauce and is ready to serve in just 30 minutes.

This post was originally published September 21, 2011. It has been updated with new images.

What is Chicken Scallopini?

Scallopini is an Italian dish that’s made with thinly sliced meat usually chicken, pork or beef and is dredged in flour and fried before being served with a buttery, lemony sauce.

I’ve skipped the flour and breadcrumbs here to make things lighter and quicker and I’ve also adapted the sauce to make it luscious, creamy and super delicious!

Better yet, this whole dish comes together in just 30 minutes so it’s the perfect comfort food dish for busy weeknights or when you just feel like something delicious without any fuss!

What Type of Chicken to Use

I use thin-sliced boneless and skinless chicken breasts for this recipe, I find this cut works best and cooks faster to make this meal quick and easy.

If you can’t find chicken breasts pre-cut into thin slices then you can easily do it at home by slicing normal chicken breasts length-ways into 2-3 slices depending on the thickness of the breasts.

How to Make Chicken Scallopini

If chicken pieces are large, cut them into smaller serving-size pieces.

Heat the butter and oil in a large, heavy skillet over medium-high heat. Add as many pieces of chicken as can comfortably fit in the skillet without overcrowding. Cook for 3 to 4 minutes on each side, until golden brown and no longer pink inside, seasoning each side of the chicken with all-purpose seasoning and pepper to taste as it cooks.

Transfer chicken to a platter or large rimmed serving dish and cover with foil to keep warm. Repeat with remaining butter, oil, chicken and seasoning.

Mix cornstarch with water in small bowl and set aside. Add garlic to the skillet and cook, stirring for just a minute or two until softened and fragrant, being careful not to burn. Add the dry sherry or white wine to the skillet.

Using a whisk, scrape the brown bits from the bottom of the skillet and let the sherry simmer for a minute or two. Add the broth, Dijon mustard, and lemon juice and whisk again to combine. Allow the sauce to simmer for several minutes to reduce slightly.

Add the cream and simmer for another 2 to 3 minutes, stirring constantly. Add cornstarch/water slurry to skillet and stir until slightly thickened. Add chicken back to pan, spooning sauce over chicken and sprinkle with chives.

Toss prepared pasta with a little olive oil and sprinkle with Parmesan cheese. Serve chicken over prepared pasta with sauce drizzled over the top.

The Best Chicken Broth to Use

A word about chicken broth.  I always keep this Better Than Bouillon on hand so I can mix up very high quality, low-sodium broth as needed.

You can control the strength and richness of the broth by adding more or less of this base and it doesn’t take up much room in the fridge.  Our local Costco carries this reduced sodium version which is what I always use.  It’s good stuff.

What to Serve it With

I love to serve this chicken scallopini with some buttery parmesan noodles. I chose thin spaghetti but you can use any noodles you like (long shapes work best).

Or if you want to keep things lighter and low carb why not go for some roasted vegetables such as asparagus, green beans, bell peppers or even a fresh salad or some spinach.

This meal is super versatile and can be served with any sides you like!

Top Tips for Making the Best Chicken Scallopini
  • Make sure to keep the chicken warm as you make the sauce and boil the noodles. Place the chicken on a warm plate and cover with foil, you can also place the plate in a low, warm oven but it’s not essential.
  • When you add the cornstarch to the sauce it’ll thicken quickly so make sure to stir the sauce constantly to avoid any lumps forming.
  • Most noodles with work as a side to this dish but long shapes will work best.
  • You can also skip the noodles if you prefer and serve the Chicken Scallopini with veggies or salad.
  • Don’t skip the fresh chives. They add to the flavor but also add a nice brightness to the dish that makes for a very nice presentation.
  • If you’re downsizing this meal to serve fewer people simply cut down the chicken portion sizes but do not scale down the sauce.
  • Leftovers will store well in the fridge in a suitable container for around 2 days.

You can throw this together in thirty minutes, but the end result is unbelievably tasty.  The buttery sauce gives it an elegant, sophisticated flavor making it worthy of serving to guests but easy and quick enough to throw together on a busy weeknight.

More Delicious Chicken Recipes You Might Like:

Chicken Scallopini with Parmesan Noodles

This delicious dish is elegant enough to serve to guests but is ready to serve in 30 minutes.

  • 2 tablespoons olive oil, (divided)
  • 2 tablespoons butter, (divided)
  • 2 pounds thin-sliced boneless skinless chicken breasts
  • 1 teaspoon minced garlic
  • 1 teaspoon all-purpose seasoning ((like Lawry's), or to taste)
  • fresh ground black pepper to taste
  • 1/4 cup dry sherry or dry white wine ((like Sauvignon Blanc or Pinot Grigio))
  • 1 cup low-sodium chicken broth, (prepared with chicken base if available)
  • 2 teaspoons Dijon mustard
  • 1/2 lemon, (juiced)
  • 1/4 cup heavy cream or half and half
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1/4 fresh chives, (chopped)
  • thin spaghetti, (cooked according to package directions)
  • olive oil
  • Parmesan cheese
  1. If chicken pieces are large, cut them into smaller serving-size pieces.
  2. Heat 1 tablespoon each of the butter and oil in a large, heavy skillet over medium-high heat.  Add as many pieces of chicken as can comfortably fit in the skillet without overcrowding. Cook for 3 to 4 minutes on each side, until golden brown and no longer pink inside, seasoning each side of the chicken with all-purpose seasoning and pepper to taste as it cooks. Transfer chicken to a platter or large rimmed serving dish and cover with foil to keep warm.  Repeat with remaining butter, oil, chicken and seasoning.

  3. Mix cornstarch with water in small bowl and set aside.  

  4. Add garlic to the skillet and cook, stirring for just a minute or two until softened and fragrant, being careful not to burn. Add the dry sherry or white wine to the skillet.  Using a whisk, scrape the brown bits from the bottom of the skillet and let the sherry simmer for a minute or two. Add the broth, Dijon mustard, and lemon juice and whisk again to combine. Allow the sauce to simmer for several minutes to reduce slightly. Add the cream and simmer for another 2 to 3 minutes, stirring constantly.  Add cornstarch/water slurry to skillet and stir until slightly thickened.  Add chicken back to pan, spooning sauce over chicken and sprinkle with chives.

  5. Toss prepared pasta with a little olive oil and sprinkle with Parmesan cheese.  Serve chicken over prepared pasta with sauce drizzled over the top.
  6. Note about scaling down:  If you scale this down and use less chicken, I would not recommend scaling down the sauce ingredients.  A little extra sauce is never a bad thing.
  • Make sure to keep the chicken warm as you make the sauce and boil the noodles. Place the chicken on a warm plate and cover with foil, you can also place the plate in a low, warm oven but it’s not essential.
  • When you add the cornstarch to the sauce it’ll thicken quickly so make sure to stir the sauce constantly to avoid any lumps forming.
  • Most noodles with work as a side to this dish but long shapes will work best.
  • You can also skip the noodles if you prefer and serve the chicken scallopini with veggies or salad.
  • Don’t skip the fresh chives. They add to the flavor but also add a nice brightness to the dish that makes for a very nice presentation.
  • If you’re downsizing this meal to serve fewer people simply cut down the chicken portion sizes but do not scale down the sauce.
  • Leftovers will store well in the fridge in a suitable container for around 2 days.

The post Chicken Scallopini with Parmesan Noodles appeared first on Valerie's Kitchen.

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Perfectly seasoned, incredibly tender fried chicken. You’d never guess this crispy Air Fryer Fried Chicken was made using a tiny fraction of the oil called for in traditional methods.

If I were to tell you that you could create perfectly crispy fried chicken using just a teeny-tiny bit of oil would you believe me?

I’ve been over here quietly working with my new air fryer and I’m here to say that this method of cooking is something to get excited about!

If you’ve followed this blog for any amount of time you know that I’ve long been a fan of oven-frying as a way to reduce the amount of oil needed to create a crispy, satisfying result. I’ve used the method for everything from Crispy Oven Baked Fries, Baked Chicken Taquitos, and one of my most popular recipes of all time – Baked Eggplant Parmesan. So, I guess it comes as no surprise that I’m getting along just fine with this new appliance.

Once you’ve got the prep out of the way, you’ll be less than 30 minutes away from this irresistible chicken. There are a few tips and tricks to yield a perfectly crispy result and I’m going to cover all of those here for you.

One of the most exciting results of my testing – it works beautifully with the skin on or off. On my third round I decided to pull the skin off of my bone-in chicken thighs and friends, the result was fabulous! So, if you’re really looking to reduce the amount of fat in your diet, the air fryer is going to be your new best friend.

How to Prep the Chicken

You can get this part of the prep out of the way 1 to 24 hours in advance which is a wonderful thing because the actual cooking process is fast.

For this Air Fryer Fried Chicken you want to pick up bone-in chicken pieces – I went with thighs and drumsticks.

After seasoning the chicken with a little salt and fresh ground black pepper immerse it in a mixture of buttermilk and hot sauce. The hot sauce will not make the chicken too spicy – it just adds a bit of zing.

The chicken can be coated and air fried immediately or you can cover and refrigerate it and allow the chicken to marinate in the buttermilk mixture for up to 24 hours. This means you can get this portion of the recipe done in the morning and it will be ready to go when you get home from work.

Keep in mind that if you’re cooking more than four or five pieces of chicken, it will have to be cooked in batches. We’ll talk a little more about that in just a bit.

The coating is a simple mixture of all-purpose flour and Old Bay Seasoning. You don’t want to skimp on the Old Bay – the flour should be well-seasoned. Old Bay has the perfect blend of flavors to create that classic fried chicken taste. It’s a winner.

I find it easiest to mix up the coating in a large plastic storage bag and then drop the buttermilk-coated pieces of chicken in one-by-one. Hold the bag closed at the top and give it a little shake to coat the chicken.

Transfer the coated chicken to a foil-lined baking sheet and let it sit while you preheat your air fryer.

I highly recommend you pick up an Oil Mister. It allows you to more precisely control the amount of oil you’re using and makes it really easy to apply oil to items that have been breaded. I also use it to apply a light coat of oil to the air fryer basket to help ensure the items won’t stick during the cooking process.

You don’t want to use an aerosol non-stick cooking spray (like Pam) since many contain additives that will damage the coating of your air fryer basket over time. Instead, use a mister or pasty brush to apply your oil of choice.

Check out some more helpful air fryer tips from Cooking Light.

How to Cook Chicken in an Air Fryer

After the unit preheats, mist both sides of the pieces of chicken with vegetable or canola oil as you add them to the air fryer basket. You want the chicken to be in one layer. It’s fine if the pieces touch, but they shouldn’t overlap to allow for air flow over as much surface area as possible. I was able to fit 4 thighs in one batch and 5 drumsticks in the next.

About halfway through the cooking time, open the unit and mist any dry spots with a little more oil. I love that you can open and check on the items through the cooking process.

This is the perfectly crispy result after cooking for 25 minutes.

The recipe below makes enough Air Fryer Fried Chicken to serve two (two pieces each) but you can double it and cook it in batches. Just add a little more buttermilk and hot sauce to what’s left after dipping the first batch and marinate the second batch of chicken in the fridge while the first batch cooks. I like to mix up a fresh bag of the flour mixture for coating the second batch for the best result.

My family absolutely loved this chicken. The flavor is spot-on, classic fried chicken. No one will ever know you didn’t deep fry it.

Tips for Making the Best Air Fryer Fried Chicken
  • Marinate the chicken in advance to save time.
  • Use an Oil Mister to easily control the amount of oil you are using.
  • Lightly coat the air fryer basket with a few mists of oil before adding the chicken.
  • Don’t overlap the pieces of chicken.
  • Use either skin-on or skinless chicken – it works well with both!
  • Cook up a couple of batches and refrigerate it for a picnic lunch.
  • It’s delicious served cold and also reheats well.

CLICK HERE OR ON THE IMAGE BELOW TO PIN THIS RECIPE!

Air Fryer Fried Chicken

  • 4 bone-in chicken pieces (skin-on or skinless), (thighs or drumsticks are my favorite)
  • salt and fresh ground black pepper, to taste
  • 1 cup buttermilk
  • 3 tablespoons hot sauce
  • 1 cup all-purpose flour
  • 3 tablespoons Old Bay Seasoning
  • vegetable or canola oil for spraying, (as needed)
  1. If using skin-on chicken, trim any excess fat from the edges, or remove it completely, and season both sides with salt and pepper, to taste.

  2. Whisk together the buttermilk and hot sauce in a medium mixing bowl. Add the chicken pieces and push the down to submerge them in the liquid. Let sit for 5 to 10 minutes or cover and refrigerate for up to 24 hours if prepping in advance.
  3. Line a small baking sheet with foil or wax paper. Add the flour and Old Bay Seasoning to a large plastic storage bag and shake it to combine the mixture.
  4. Drop one piece of chicken into the flour mixture and shake the bag to coat the chicken well, shaking off any excess flour. Transfer the coated chicken to the foil-lined baking sheet and repeat the process with remaining chicken. Let the coated chicken rest while you preheat the air fryer to 390 degrees F for 5 minutes.

  5. When air fryer is preheated, use an oil mister to lightly coat the bottom of the air fryer basket with oil. Lightly coat both sides of the chicken with oil and transfer them to the preheated air fryer. It's okay if the chicken is touching but the pieces should not overlap. Set the air fryer to 390 degrees F for 25 minutes.

  6. Check on the chicken about halfway through the cooking time and spray any dry spots with additional oil.

  7. The internal temperature of the fried chicken should read at least 165 degrees F at the end of the cooking process.

Nutrition information was calculated for bone-in, skinless chicken thighs.

The air fryer shown in the images in this post was provided courtesy of SharkNinja but all opinions expressed are my my own.

Valerie’s Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. For more information on our site policies click HERE.

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A delicious mash-up of two summer classics – macaroni salad and coleslaw. This Macaroni Coleslaw is loaded with texture and great flavor!

What says summer more than classic macaroni salad or a big bowl of coleslaw to serve along with those grilled burgers and dogs? Instead of choosing one or the other you should absolutely get this Macaroni Coleslaw on your menu.

This salad is all about texture with lots of crunch from cabbage, carrots, red onion, cucumber, celery, bell pepper, and water chestnuts. Then comes the tender cooked pasta and sweet, creamy dressing and it’s pretty much impossible not to go for seconds.

How to Make Macaroni Coleslaw

Cook your elbow pasta according to the package directions and then drain and rinse it well with cool water. I like to use a pasta pot with a strainer to avoid having to transfer the pasta to a colander. Once it is really well-drained, transfer it to a large mixing bowl. Add the bagged coleslaw mix and all the diced and chopped veggies and toss it well to combine.

The dressing consists of mayonnaise, apple cider vinegar, sugar, a little fresh lemon juice, salt, and fresh ground black pepper. Just a quick whisk and it’s ready to go.  Pasta has a tendency to absorb dressing as it sits in the fridge so I like to hold back a little to add just before serving the salad.

Cover and refrigerate the salad and any reserved dressing for at least 1 hour or for up to 8 hours before you are ready to serve. This recipe makes a good amount which makes it perfect for serving at a summer cookout or to take along to a potluck.

Ingredient Tips
  • Mayonnaise vs. Miracle Whip – Many other recipes for Macaroni Coleslaw call for Miracle Whip instead of mayonnaise and whole lot more sugar than I use but that combination is a bit too sweet for our taste. If you’re a fan of Miracle Whip, it would work well here but will definitely yield a sweeter result. Taste the dressing and only add more sugar if you think it needs it.
  • Pasta – I like elbow macaroni for this salad but ditalini or shells both work really well too.
  • Coleslaw – Use bagged coleslaw to save you a good amount of prep time. A 14 ounce bag is the perfect size.
  • Cucumbers –  English cucumbers come shrink-wrapped from the store and they are an excellent choice for salads like this. They have thinner skin and smaller seeds which makes them sweeter (less bitter) than other varieties. They are also very firm with much less moisture so they hold up well and don’t let off a lot of liquid.

Looking for more summer side dish inspiration? Check out my Kielbasa Baked Beans, Lemony Tortellini Broccoli Salad, and my Orzo Salad with Roasted Red Peppers, Spinach and Feta.

Check out my entire collection in my side dish archives for even more!

Macaroni Coleslaw

A delicious mash-up of two summer classics – macaroni salad and coleslaw. This Macaroni Coleslaw is loaded with texture and great flavor!

  • 8 ounces elbow macaroni
  • 1 (14 ounce) package tri-color coleslaw mix
  • 1 cup diced red onion
  • 2 celery ribs, (diced)
  • 1 medium green bell pepper, (diced)
  • 1 medium English cucumber, (finely chopped)
  • 1 (8 ounce) can water chestnuts, (drained and chopped)
Coleslaw Dressing:
  • 1-1/2 cups mayonnaise
  • 1/4 cup cider vinegar
  • 3 to 4 tablespoons sugar, (to taste)
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  1. Cook macaroni according to the package directions. Immediately after cooking drain and rinse in cold water until cooled. Transfer the well-drained macaroni to a large bowl and add the coleslaw mix, onions, celery, bell pepper, cucumber, and water chestnuts.

  2. Add the mayonnaise, vinegar, 3 tablespoons sugar, lemon juice, salt and pepper to a small mixing bowl and whisk to combine. Taste and add additional sugar if you want a sweeter dressing. Pour about 3/4 of the dressing over the salad and toss to coat well. Cover and refrigerate the salad and remaining dressing separately for at least 1 hour and up to 8 hours.

  3. Just before serving, toss with as much of the remaining dressing as you feel it needs.

Total time does not include chilling time.

Adapted from Taste of Home 

Valerie’s Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. For more information on our site policies click HERE.

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These Kielbasa Baked Beans make for a hearty and flavorful summer side dish or spoon them over rice for an easy, satisfying meal.

I’m sitting down to write this post just minutes after serving these Kielbasa Baked Beans to my family for dinner. I made them earlier today so I could snap the photos while the the light was good and get this recipe out to you all before the long weekend, and, truth be told, I was just too tired to pull anything else together.

I’m so glad I didn’t go to the trouble!

You might think of baked beans as something you serve on the side, but, I’m here to tell you that this dish is so much more. It is absolutely delicious spooned over rice with a piece of Rustic Sweet Cornbread nestled up next to it like we had it tonight. The addition of kielbasa makes it plenty hearty enough to call it dinner. Toss a salad or boil some sweet corn and you’ve got yourself one incredible meal on your hands.

I love to include a hearty dish like these beans when entertaining a group. If you’re grilling, including a substantial side dish like these beans will ensure you have enough, even if a few unexpected guests arrive.

Plus, leftovers will reheat or freeze beautifully.

How to Make Kielbasa Baked Beans

This one-pot recipe is super easy to make. After you brown some chopped bacon you will sauté some onion, garlic, and kielbasa in the same pot. Then just add in all the remaining ingredients, cover the pot and transfer it to the oven to finish cooking.

After 45 minutes in the oven and resting for about 5 minutes, the beans are ready to serve.

Kitchen Tip

To freeze any leftovers, transfer the completely cooled Kielbasa Baked Beans into freezer safe gallon-sized zippered plastic storage bags. Push out the excess air and close the bags. Lay them flat in your freezer until frozen solid and then the bags can be stacked to save space. Be sure to label the bags with the contents and date.

Ingredient Tips
  • Sausage – You can substitute regular smoked sausage or even andouille if you want to spice things up. Kielbasa, also known as Polish sausage, is a delicious flavor component in this recipe so I recommend giving it a try.
  • Beans – Don’t be tempted to swap the Pork and Beans for another variety of canned baked beans that might be more heavily seasoned or sweetened. This recipe will add all the flavor needed and Pork and Beans work perfectly since they are very simply seasoned.
  • Hot Sauce – A little heat is a really nice flavor component to this recipe so don’t be shy with the Tabasco. Keep the bottle next to the pot so people can add a few more shakes when they serve up.
  • Molasses – My favorite way to sweeten baked beans is with molasses. It adds a distinctive home baked flavor and a gloss to the sauce that you don’t get with other sweeteners. I’ve also added just a touch of brown sugar, far less than you see in most baked bean recipes, and the result is not at all overwhelming – just a light sweetness.

Kielbasa Baked Beans

These Kielbasa Baked Beans make for a hearty and flavorful summer side dish or spoon them over rice for an easy, satisfying meal.

  • 4 slices bacon (chopped)
  • 1 cup diced onion
  • 1/2 pound kielbasa sausage (sliced 1/2-inch thick)
  • 1 teaspoon minced garlic
  • 2 (28 ounce) cans Pork and Beans (like Van Camp's), (undrained)
  • 1 (15 ounce) can kidney beans, (rinsed and drained)
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 1/2 cup ketchup
  • 1/2 cup molasses
  • 2 tablespoons yellow mustard
  • 2 tablespoons brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon hot sauce (or more) (like Tabasco, optional)
  1. Preheat oven to 350 degrees F.
  2. Place chopped bacon in a Dutch oven. Cook over MEDIUM-HIGH heat until evenly brown. Use a slotted spoon to transfer the bacon to paper towels to drain.
  3. Drain bacon grease from pot leaving just a scant amount. Add the onion, kielbasa, and garlic and cook, stirring, until onion has softened and kielbasa is lightly browned. Add remaining ingredients and return the cooked bacon to the pot. Stir to combine well and allow the mixture to come to a low boil. Cover the pot and transfer it to the oven. Cook for 30 minutes. Remove cover and continue to cook for an additional 15 minutes until bubbly.
  4. Remove from the oven and let rest for 5 minutes before serving. Sauce will thicken a bit after resting.
  5. Serve with hot sauce on the side.

The post Kielbasa Baked Beans appeared first on Valerie's Kitchen.

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Whether you pile it on greens, spread it on crackers or make it a sandwich this Classic Egg Salad Recipe is a comforting, delicious meal.

Egg Salad is one of the best examples of how sometimes keeping things simple is best. You can do all kinds of tweaking to this base recipe to make it your own but I really just love it as it is. Classic, nostalgic, and always delicious.

I know there are a lot of strong feelings out there on just what needs to go into egg salad but I’m going to show you how I do it and also give you some tasty variations.

Check out my method for Perfect Easy to Peel Hard-Boiled Eggs – you’ll need 8 for this recipe.

Get this part done in advance and the rest is a breeze.

How to Make Classic Egg Salad

Let’s start with my uncomplicated, base recipe. From there you can add or substitute ingredients to suit your taste.

My Egg Salad recipe consists of hard-boiled eggs cooled and chopped, finely diced red onion, and celery. The creamy dressing is the key to this recipe. Mayonnaise, yellow mustard, onion powder, paprika, and a little salt and fresh ground black pepper. Sounds simple right? It’s the best!

If you really want that old-school, straight from Grandma’s kitchen flavor, the mustard has got to be good, old-fashioned yellow mustard in my opinion. You can substitute Dijon but yellow mustard will yield that classic flavor.

Let’s talk about onion for a minute. I’m not typically a fan of raw onion but this salad is just not the same without it and I think finely diced red onion is the perfect choice. It adds a little color contrast, a bit of texture, and excellent flavor. Check out my variations below for substitutions.

The same goes for the celery. We’re not adding very much, just enough to add some texture to the creamy eggs.

Once combined you can cover and refrigerate it but it’s best if used within a couple of days.

It’s always a happy day when I remember I’ve got a batch of this Egg Salad waiting in the fridge for an easy lunch.

Pile it on sandwich bread with greens. It’s also really good with sliced tomato and pickles.

Classic Egg Salad Variations

Onion – If you are not a fan of red onion you can substitute thinly sliced green onion, finely diced shallots, or even fresh chives for a milder onion flavor.

Mustard – For a slightly more sophisticated flavor give Dijon a try in place of the yellow mustard.

Herbs – Add fresh or dried dill, basil, or tarragon. Start with a very small amount, taste, and go from there.

Bold flavor boosts – Add some sweet pickle relish, a little crumbled bacon, chopped olives, or a touch of curry powder.

Lighten it up – Substitute some of the mayonnaise for non-fat Greek yogurt.

Classic Egg Salad Recipe

Whether you pile it on greens, spread it on crackers or make it a sandwich this Classic Egg Salad Recipe is a comforting, delicious meal.

  • 8 hard boiled eggs
  • 1/2 cup mayonnaise
  • 1 teaspoon prepared yellow mustard
  • 2 tablespoons finely diced celery
  • 2 tablespoons finely diced red onion
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon salt (or to taste)
  • fresh ground black pepper (to taste)
  1. Peel and chop the eggs and transfer them to a medium mixing bowl. Add the mayonnaise, mustard, celery, onion, onion powder, paprika, salt, and pepper. Stir to combine the mixture.

The post Classic Egg Salad Recipe appeared first on Valerie's Kitchen.

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