Rich & Creamy Buttercream Frosting

vanilla buttercream frostting on cupcake

Buttercream Frosting is perfectly rich and creamy, with lots of vanilla flavor! Made with 4 simple ingredients, it is quick to whip up and pipes perfectly onto desserts! 

Like lemon buttercream frosting, chocolate buttercream frosting, or a festive peppermint buttercream, this frosting is perfect on top of cakes and cupcakes! It holds its shape well and tastes absolutely delicious!

vanilla buttercream frostting on cupcake

 

How to Make It

Made with just 4 simple ingredients,this homemade buttercream frosting recipe is easy to make ahead and pull out when needed.

  1. Beat butter until fluffy and add in sugar, one cup at a time. (see recipe below)
  2. Add in remaining ingredients and beat until light & fluffy!

Use this buttercream recipe to spread or pipe on cakes, cupcakes, in between cookies to make homemade Oreos or sandwich cookies, or on a bar or brownie.

To make it your own, stir in some sprinkles, or swap some of the vanilla for almond, lemon, mint or coconut extract for a fun flavor twist.

vanilla buttercream frosting in bowl

How to Store Buttercream Frosting

Once prepared, buttercream frosting can be stored in the fridge or freezer. When ready, just follow the steps below to create fluffy homemade frosting as good as when first made!

  • In the Refrigerator: Make ahead and store in the refrigerator up to 1 week, depending on the freshness of the butter and cream when prepared.
  • In the Freezer: Store in an airtight container and freeze up to 3 months, then let thaw in the refrigerator for 12-24 hours.

Whether frozen or refrigerated, let the homemade frosting sit at room temperature for several hours to warm up and stir thoroughly before use.

buttercream frosting on cupcakes overhead

How to Store a Frosted Cake

One reason vanilla Buttercream Frosting is so great for birthday cakes is that it can be left at room temperature for a long time. That means there’s no rush to slice and serve your cake.

  • If your cake has a fruit, whipped cream or pastry cream filling, it will need to be refrigerated after a couple of hours.
  • If your cake is filled with this buttercream frosting or another non-perishable filling (like Nutella, peanut butter, etc.), it can be stored at room temperature for up to 2-3 days.

However, I always store my frosted cakes in the refrigerator when I am not serving for some time because chilled buttercream frosting will always hold its shape better (and you don’t run the risk of someone walking by and sticking their finger in it!).

Try Buttercream Frosting on Top These Tasty Treats:

Vanilla Buttercream Frosting

This Vanilla Buttercream Frosting is perfectly rich and creamy, with lots of vanilla flavor! It pipes easily and holds its shape so it's great for birthday cakes and cupcakes.

  • 1 cup unsalted butter (room temperature)
  • 5 cups powdered sugar ((600g))
  • 2 tablespoons vanilla extract
  • 1/2 cup heavy whipping cream
  • pinch of salt (to taste)
  1. Place butter in a large bowl and beat with an electric mixer until light and fluffy, 2-3 minutes.

  2. Add sugar, one cup at a time, and beat until combined — it will be thick. Beat in vanilla extract.

  3. Add cream, a little at a time, and beat on high speed until light and fluffy. Continue adding cream until desired texture and firmness is reached.

  4. Add a pinch of salt (to your tastes) and beat until combined.

  5. Spread or pipe onto cake or cupcakes, or see post above for storing for longer periods of time.

vanilla buttercream frosting on cupcake
vanilla buttercream frosting on cupcake
Top photo - Overhead of vanilla buttercream frosting on cupcakes. Bottom photo - vanilla buttercream frosting in bowl.

Soft and Puffy Pumpkin Snickerdoodles

Soft and Puffy Pumpkin Snickerdoodles are made with real pumpkin, fall seasonal spices mixed together and rolled with pumpkin pie spice and a touch of sugar to add that extra sweetness and fall flavor! This are a MUST make this fall season!

Pumpkin cookies are always a favorite in our home! ! If you love pumpkin cookies as much as I do try my Iced Pumpkin Spice Cookies, Pumpkin Cream Cheese Thumbprint Cookies, Caramel Pumpkin Snickerdoodles or Melt in Your Mouth Pumpkin Cookies with Cream Cheese Frosting.

Soft and Puffy Pumpkin Snickerdoodles

Anyone else loving this time of year?!

I love all the changes of colors, even the cooler temperatures and the sweet smell of pumpkin spice.

Cookies are a favorite in our home. They are simple to make and come together so easily.

My girls love to bake with me in the kitchen and of course the boys love to enjoy our baking creations!

These snickerdoodles come together so easily and make the perfect fall cookie this year.

They puff up beautifully in the oven and stay soft and sweet in every bite.

This is definitely a tried and true recipe that will be made over and over this fall season!

What you need to make pumpkin snickerdoodles

Super simple recipe that adds just the right amount of fall flavors but has the subtle hint of sweetness!

It is total perfection and comes together so easily.

If you don’t already have pumpkin puree that should be the only thing on your grocery list!

I have made these cookies super simple to make by including your pantry ingredients in the mix.

It all comes together quickly and easily to make the softest and puffiest cookies this fall!

  • All purpose flour: this combines your cookies and thickens them up.
  • Baking powder: helps the cookies to rise in the oven.
  • Salt: works well with baking powder to puff up the cookies while they are cooking. 
  • Cinnamon: such a great spice to add to these cookies!
  • Nutmeg: a nutty and earthy flavor of fall that makes these cookies even more delicious!
  • Butter: unsalted is best since you are adding salt in.
  • Sugar: some sweetness added in.
  • Light brown sugar: my favorite type of sweetener! Light is best so you are not overpowering.
  • Pumpkin puree: just what you need to call them pumpkin snickerdoodles!
  • Large egg: combines it all together.
  • Vanilla extract:  just a dash!

Cinnamon Sugar Coating 

  • Sugar: roll it in the extra sugar for an added sweetness and texture.
  • Pumpkin pie spice: adds that pumpkin fall flavor on the outside.

How to make pumpkin snickerdoodles

These pumpkin snickerdoodles come together so quickly and easily that they are made multiple times throughout the fall season.

Simply combine the dry ingredients and then the wet ingredients. Combine the two bowls of ingredients and let it rest in the refrigerator.

Once it is chilled, roll out dough balls and bake to perfection!

It is that easy! I love how it all comes together and they turn out so round, soft and chewy in every cookie!

These are a MUST make cookie that won’t last long!

  • Whisk the dry ingredients together: In a medium bowl, whisk the flour, baking powder, salt, cinnamon, and nutmeg together. Set aside.
  • Beat together: In a KitchenAid mixer with a paddle attachment, beat together the butter and sugars on medium high speed until fluffy about 2-3 minutes.
  • Combine ingredients: Blend in pumpkin puree, beat in egg and then add vanilla. Slowly add dry ingredients on low speed just until combined. Cover and chill dough for an hour.
  • Prepare to bake your cookies: Preheat oven to 350 and line the baking sheets with parchment paper. In a small bowl, combine the sugar and spices for the coating and set aside.
  • Roll your cookies: To make the cookies, take a tablespoon of the cookie batter and roll it into a ball. Roll it into the cinnamon sugar coating and place on a parchment or Silpat lined baking sheet.
  • Flatten your cookie balls: Repeat until the dough is gone and flatten the cookie dough balls with a heavy bottomed glass or measuring cup.
  • Bake your cookies: Bake the cookies for 10-15 minutes or until the tops start to crack. Let cool on the baking sheet for 5 minutes and transfer to a wire rack. Enjoy!

Tips for making pumpkin snickerdoodles

When baking pumpkin snickerdoodles it is best to have fresh ingredients.

After a few months some of the dry ingredients like baking powder tend to lose its strength and does not do what it is intended to do.

Also, making sure to measure some of the ingredients in a way that you are not changing the texture or consistency of the cookies.

Having the perfect cookies is what I strive for!

I love to have a fluffy, soft and chewy cookie but also one that looks just as good on the outside as it tastes on the inside.

These tips are here to help you make the best pumpkin snickerdoodles this fall season!

  • Instead of scooping out the flour with a measuring cup, stir the flour before scooping and use a spoon instead to fill your measuring cup. Then level it off with the back of a knife. This will help you have fluffy and soft cookies rather than cake like cookies.
  • Be careful not to overmeasure your flour. Using the back of a knife is very helpful to ensure the best baked cookies.
  • There is a difference in pumpkin puree and pumpkin pie filling. Pumpkin puree is listed as the only ingredient on the can. You will want to choose pumpkin puree.
  • If your pumpkin puree is a little watery on top, simply press out the extra liquid in a mesh strainer. You will want it to be thick and bright orange from the can. This will ensure that your cookies will be too sticky when you try to roll out the dough.
  • Make sure your dry ingredients are fresh. It is best to replace those every 3 to 6 months for best results when baking.
  • I find it best to refrigerate the cookie dough for about 20 to 30 minutes before baking. This will help your cookies from spreading too much in the oven.
  • When rolling your cookie dough balls, it is best to shape them taller and skinnier. Then, when the cookies are baking you will get a thicker, soft and chewy center and the slightly crisp edges. The bottom of the cookie dough ball will bake first and push out to get a nice round bottom with a slightly crispy edge.
  • If you like to be particular, you can even weigh each of your cookie dough balls on a food weigher for 1.5 to 1.7 ounces to ensure they are all even and bake together.
  • White chocolate flavored morsels or white chocolate chunks are fun to add in to the cookies.

Add in mix-ins to these pumpkin snickerdoodle

It is always fun to add in different variations to these pumpkin snickerdoodle cookies.

There are so many flavored chips you can buy in the baking isle that it makes baking even more fun!

Add in about 1 cup of your favorite chips after combining all your ingredients together.

You can even add them to the top of your pumpkin snickerdoodles before baking.

  • Caramel
  • Butterscotch
  • White chocolate chips
  • Milk chocolate chips
  • Toffee chips

Storing pumpkin snickerdoodles

The best way to enjoy pumpkin snickerdoodles fresh are when they are made the day of or within the first couple of days of baking them.

 

These pumpkin snickerdoodles do so well in the refrigerator and freezer too!

It is nice to have so many options and still have delicious pumpkin snickerdoodles when baked.

Storing these cookies just got easier with some of my favorite tips.

  • Making the dough ahead: this recipe is perfect for making ahead. When I am done combining all the ingredients, I wrap the dough in a plastic wrap and get it ready to store in either the refrigerator or freezer. The dough can be made ahead of time and simply placed in the refrigerator for 30 minutes to 3 days or in the freezer for up to 1 month.
  • Making the cookies ahead: store your completely cooked and cooled pumpkin snickerdoodles in an airtight container for up to one week on your counter top.
  • Refrigerating: place the rolled dough in a ball and refrigerate for 30 minutes before baking or up to 3 days. You can even roll out your balls before hand and place on a cookie sheet covered with plastic wrap to place in the refrigerator.
  • Freezing the dough: I like to roll the dough balls and place on a greased cookie sheet with plastic wrap over top and add it in the freezer for about 1 hour. Once they are frozen, I add them to a ziplock bag or an airtight container and freeze for up to one month. This will help the cookies from sticking to each other when frozen. When ready to bake simply roll the frozen dough in the cinnamon sugar coating and add an additional 1 to 2 minutes.
  • Freezing the cookies: after they are baked and completely cooled, place on a cookie sheet and cover with plastic wrap and freeze for about 1 to 2 hours. Once frozen, add them to an airtight container and store in the freezer for about 1 month. When ready to enjoy, let them thaw at room temperature.

More pumpkin recipes

Pumpkin Snickerdoodles

Pumpkin Snickerdoodles:

  • 3¾ cups all-purpose flour
  • 1½ tsp. baking powder
  • ½ tsp. salt
  • ½ tsp. ground cinnamon
  • ¼ tsp. freshly-ground ground nutmeg
  • 1 cup unsalted butter (at room temperature)
  • 1 cup granulated sugar
  • ½ cup light brown sugar
  • ¾ cup pumpkin puree
  • 1 large egg
  • 2 tsp. vanilla extract

Cinnamon-sugar coating:

  • ½ cup granulated sugar
  • 1 teaspoon pumpkin pie spice
  1. In a medium bowl, whisk the flour, baking powder, salt, cinnamon, and nutmeg together. Set aside.
  2. In a KitchenAid mixer with a paddle attachment, beat together the butter and sugars on medium high speed until fluffy about 2-3 minutes.
  3. Blend in pumpkin puree, beat in egg and then add vanilla. Slowly add dry ingredients on low speed just until combined. Cover and chill dough for an hour.
  4. Preheat oven to 350 and line your baking sheets with parchment paper. In a small bowl, combine the sugar and spices for the coating and set aside.
  5. To make the cookies, take a tablespoon of the cookie batter and roll it into a ball. Roll it into the cinnamon sugar coating and place on a parchment or Silpat lined baking sheet.
  6. Repeat until the dough is gone and flatten the cookie dough balls with a heavy bottomed glass or measuring cup.
  7. Bake the cookies for 10-15 minutes or until the tops start to crack. Let cool on the baking sheet for 5 minutes and transfer to a. wire rack. Enjoy!

Spaghetti Carbonara

Spaghetti Carbonara is an Italian pasta dish with creamy egg, diced bacon, grated cheese, and copious amounts of black pepper–a Roman dish reminiscent of an American breakfast.

Spaghetti Carbonara is an Italian pasta dish with creamy egg, diced bacon, grated cheese, and copious amounts of black pepper–a Roman dish reminiscent of an American breakfast.
Spaghetti Carbonara

Carbonara is typically made with a raw egg that cooks when it hits the hot pasta, which often makes it pasty. My version is topped with a poached egg so the yolk is already warm when it tops the spaghetti. This creates a velvety sauce that blends easier — giving it richness without binding. Rather than using Pancetta here, I used leaner center-cut bacon and also added some greens to the mix – it’s beyond delicious!

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Corn Pudding a Classic Comfort Dish!

Corn Pudding is a classic comfort dish and a standard in many Southern kitchens (and in my kitchen too). This easy recipe resembles corn casserole or cornbread pudding but is a sweeter and richer custard-like casserole.

Corn pudding is especially delicious with honey baked ham or a turkey dinner, or any time you want to add a little sweetness to your table!

Corn pudding baked in a white casserole dish, garnished with chives.

What is Corn Pudding?

Homemade corn pudding is a favorite side dish with delicious corn flavor of course. Made with only a few ingredients, mainly frozen and creamed corn, it is a moist, custard-like casserole.

  • Creamed Corn – Creamed corn is really not optional (and is different than homemade creamed corn).
  • Corn Kernels –  You can use either canned or frozen corn kernels (or fresh corn on the cob if you have it). 
  • Corn Starch – Corn starch and a small amount of cracker crumbs help thicken the mixture. If you don’t have crackers, you can also dry out a slice of white bread and blend it into crumbs instead.

Overview of eggs and milk and a bowl with remaining corn pudding ingredients around it.

How to Make Corn Pudding

Start by buttering a casserole dish and preheating your oven. Then follow these simple steps to make this easy side dish:

  1. Thaw the corn kernels if using frozen, and melt butter in a microwave
  2. Beat eggs in a large mixing bowl and stir in all ingredients.
  3. Pour into the greased casserole dish, cover and bake!

Two images showing the steps to combine corn pudding ingredients.

Can I Make Corn Pudding Ahead of Time?

Corn pudding is such a great dish to bring to pot luck dinners. Since it will keep in the refrigerator for 3-4 days or in the freezer for up to two months, we like to double the recipe!  That way we’ll have something to contribute at a moment’s notice.

  • To Freeze: Just mix all the ingredients and either pre-bake or freeze the batter in a foil pan or your casserole baking dish. When hardened, transfer the frozen block to a large zip lock freezer bag so you don’t tie up your casserole dish.
  • To Bake: When ready to bake, or re-heat just slip it back in the dish, and add about 30-45 minutes to your cooking time, or until it is thoroughly baked through or re-heated and piping hot.

When it comes to tasty no-fail side dishes, corn pudding is always welcome at any table.

Overview of corn pudding in a white casserole dish before baking.

More Tasty Side Dishes:

Corn Pudding

Corn pudding, with its moist custard-like consistency, is a classic comfort dish.

  • 4 large eggs
  • 1/2 cup milk (whole)
  • 5 Tablespoons unsalted butter (melted and cooled)
  • 2 Tablespoons dark brown sugar
  • 5 Tablespoons cornstarch
  • 30 ounces creamed corn ((2 15 ounce cans))
  • 15 ounces corn (drained)
  • 1 Tablespoon chives (fresh, minced)
  • salt & pepper (to taste)
  1. Preheat oven to 400°F. Grease an 8×11 dish (or a 2qt baking dish).

  2. In a large mixing bowl, add eggs and whisk.

  3. Whisk cornstarch and cold milk separatley, add to egg mixture. Add melted butter and brown sugar.

  4. Stir in creamed corn, can of drained corn & fresh minced chives.

  5. Pour mixture into casserole dish and bake for 1 hour or until set.

Corn Pudding in a white baking dish with a serving removed.
Corn Pudding in a white baking dish with a serving removed.
Top photo - Corn Pudding in a white baking dish with a serving removed. Bottom photo - ingredients for corn pudding in a clear mixing bowl.

Easy Sausage Balls

sausage balls

Perfect party appetizers make the holidays sweeter and full of savory memories. These Easy Sausage Balls are a southern serving staple with simple ingredients or sausage, cheddar cheese, Bisquick, and olive oil.

Make your parties perfect this season and add some other deliciously easy appetizers such as these sausage stuffed mushrooms or classic deviled eggs.

Easy Sausage Balls

Easy Sausage Balls

Sausage Balls were always a standard staple at my grandmother’s Christmas Eve party.

Experiencing the delicious smell of this simple appetizer sends me back to joyful holiday memories.

I knew to ask my cousin for her recipe, who was responsible for preparing them every year.

Until then I never knew how easy this recipe was and that there was indeed a secret ingredient, like most southern recipes.

When I read Bisquick was an ingredient I was not only surprised but intrigued.

It seems like an odd addition so I did some more research.

Most recipes call for this standard breakfast baking mix unless you’re preparing a keto version.

Having a secret ingredient seems to make these even more special.

Easy Sausage Balls

Tips for Making the Perfect Sausage Balls

  • Don’t use shredded cheese! Purchase a block of cheddar cheese and grate it, which gives the balls a more intense flavor.
  • Let the ground sausage and grated cheddar cheese come to room temperature before mixing. This allows the ingredients to hold their shape with formed into balls.
  • Use a mixer to combine the ingredients initially. This will mix the ingredients together quickly without overmixing them.
  • Adding olive oil to the mixture, which isn’t common in many recipes, keeps the balls from tasting too dry.

Sausage Ball Ingredients

Easy Sausage Ball Dipping Sauce

Whisk the below ingredients together in a small bowl and serve on a platter with the sausage balls.

  • 1 cup Mayonnaise
  • 2 tablespoon Sriracha
  • 1 tablespoon Honey

Other great dipping sauce ideas are to use honey mustard or a sweet marmalade.

Easy Sausage Balls

What Other Appetizers to Serve this Season

Sausage Balls with Dip

Easy Sausage Balls

Perfect party appetizers make the holidays sweeter and full of savory memories. These Easy Sausage Balls are a southern serving staple with simple ingredients or sausage, cheddar cheese, Bisquick, and olive oil.

  • 1 lb Ground Sausage
  • 10 ounces Sharp Cheddar Cheese (grated)
  • 1½ cups Bisquick
  • 2 tablespoons Olive Oil
  1. Allow the sausage and grated cheddar cheese to come to room temperature.

  2. Preheat the oven to 400℉ and cover a rimmed baking sheet with aluminum foil coated in cooking spray or oil.

  3. Using either a hand mixer or an electric stand mixer, mix the sausage and cheddar cheese together on low speed until just combined. Add the Bisquick and olive oil. This mixture will be slightly dry and crumbly.

  4. Press the dough, using your fingers, into 2-inch sized balls and place on the prepared baking sheet. Bake for 10 to 12 minutes or until the balls are golden in color.

Crock Pot Picadillo

Crock Pot Picadillo is a flavorful Cuban dish made with ground beef and a sauce made from simmering tomatoes, green olives, bell peppers, cumin, and spices.

Crock Pot Picadillo is a flavorful Cuban dish made with ground beef and a sauce made from simmering tomatoes, green olives, bell peppers, cumin, and spices.

Picadillo is a dish I grew up on and my friends loved eating over whenever my mom made it for dinner. It was probably one of the first recipes I ever learned how to cook and I make it at least once a month, although I usually make this stove-top version. Since so many of you are always asking me for slow cooker recipes, I adapted it and it worked out great.

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Baked Sesame Teriyaki Salmon

    Baked Sesame Teriyaki Salmon is a five star salmon baked with the best homemade sesame teriyaki sauce. This is easily one of the best things that you will eat!

Salmon is a favorite and when combined with teriyaki sauce you know it is going to be good! If you love teriyaki sauce as much as we do try this Easy Teriyaki Chicken Casserole, Sheet Pan Teriyaki Chicken with Vegetables or Teriyaki Beef Skewers.

baked sesame teriyaki salmon

Baked Sesame Teriyaki Salmon

Some recipes I make and I hope that everyone tries.  This recipe is one of them.

It is so simple to throw together and it tastes like you just made a 5 star meal.

I was in love with my first bite.   I couldn’t wait to share the recipe with you!

The sesame teriyaki sauce is spot on and such a delicious homemade sauce.

I adapted it from this Baked Teriyaki Chicken Recipe here. It thickens up and coats the salmon perfectly.

I couldn’t stop eating it.

Our entire family couldn’t get enough of it!  Including the baby.  She devoured it!  So if a baby likes it…  just sayin’ 😉

This is sure to be a meal that the family will love.

And if you aren’t a huge salmon fan, start with this recipe!

I bet this could convert you into liking fish.  It is one amazing 5 star meal!

What you need to make teriyaki salmon

I could eat this salmon every day for the rest of my life.

Seriously.  I have already made it twice since I created this recipe.

I combined two of my favorite flavors together.  Sesame and sweet teriyaki.

The result blew my mind!

This thick, rich and on. so. sweet sauce is just what you need to later on your salmon.

Making a tender salmon, juicy and full of flavor!

  • Salmon fillets: it is a subtle and refreshing taste with a mild flavored meat.
  • Brown sugar: adds sweetness to the sauce.
  • Low sodium soy sauce: regular soy sauce will work, just reduce salt if needed.
  • Cider vinegar: slightly sweet vinegar with a hint of tanginess.
  • Cloves: minced for a subtle hint
  • Pepper and Salt: just a pinch!
  • Sesame oil: has a nutty flavor that adds to this sauce perfectly!
  • Cornstarch: thickens the teriyaki sauce and creates a slurry.
  • Water: adds to the cornstarch to make it a little sticky.
  • Green onions and sesame seeds: adds a great garnish and color on top of your salmon.

salmon in a pan

How to make teriyaki salmon

The salmon gets baked to tender flaky perfection in the oven.

It is surrounded by the sweet and tangy sesame teriyaki sauce.

And just when you think that it can’t get any better,  you drizzle it in some more teriyaki sauce on top as soon as it gets out of the oven!

  • Prepare your oven and pan: Preheat oven to 400 degrees. Spray a 9×13 inch pan with non stick cooking spray and set aside.
  • Make the teriyaki sauce: In a small saucepan, whisk together the brown sugar, soy sauce, cider vinegar, garlic, pepper, salt, and sesame oil.
  • Whisk the cornstarch slurry: In a small bowl, whisk together the water and cornstarch. Slowly whisk into the mixture.
  • Bring to boil: boil about 1-2 minutes until the mixture just starts to thicken. Remove from heat and reserve 1/4 cup of the sauce for later.
  • Pour the teriyaki sauce over the salmon: Place the salmon in the pan and pour the sauce on top.
  • Bake your salmon: Cover with aluminum foil and bake for 15-17 minutes until the salmon is opaque in the center. I like to remove the aluminum foil the last few minutes of baking to brown the tops. Remove from the oven.
  • Add remaining teriyaki sauce: Brush the top of the salmon with the reserved 1/4 cup of the sauce. Garnish with green onion and sesame seeds. Delicious served with rice.

Tips for making teriyaki salmon

These are just the steps you need to make this simple and tasty teriyaki salmon.

You salmon will be baked to perfection in minutes and leaving you with one of the best salmon recipes ever!

Just know that it won’t last long and it is a 5 star rating salmon that will impress all of your family.

  • Thicken your sauce: you will make a corn starch slurry that is added to the teriyaki sauce as it is heating up. Your liquid will slowly turn thick and sticky as you are whisking it in.
  • How to know your salmon is cooked: The meat is cooked with the fat liquifies and runs out. Cook the salmon further only to get the degree of doneness that you desire. When flakes separate easily but the meat is translucent, its rare but edible.
  • Bake or broil: This is a toss up. I do love baking my salmon and love having that tender juiciness. Broiling a salmon brings out its natural oiliness. Also, it creates a great glaze on the crust.
  • Aluminum foil: this is a MUST to keep in all the juices and teriyaki sauce will soak in the salmon as it is baking. Plus an easier clean up for you!

salmon with teriyaki sauce drizzled over it

What are the best sides that pair well with salmon?

You can make this a complete meal with a few sides that you love.

I do love my fried rice to pair with this salmon or white rice is just as great.

This salmon is full of flavor and makes a great family meal for any night of the week.

Storing teriyaki salmon

If you have any salmon left, which is possible you won’t, then storing this salmon is easy.

You can make the sauce ahead of time and when ready to bake just add it to your salmon.

This is a great meal plan recipe to make ahead and add to containers for each day to reheat.

I like to add in some asparagus or rice to the side to make a more filling meal to get me through the day.

It is a simple recipe that doesn’t take long to reheat and enjoy again and again.

  • Making ahead: really the only thing you need for this recipe is the sauce and the salmon. You can make the sauce ahead of time and when ready warm up to drizzle over top of your salmon before baking it.
  • Refrigerating: when you have baked your salmon, let cool completely and add to an airtight container. Let rest in your refrigerator for 5 to 7 days.
  • Freezing: let your salmon cool completely before storing it in the freezer. Add it to a ziplock bag and remove all the air out of it. Then, place in the freezer for 1 month. When ready to reheat, you can thaw for 24 hours in the refrigerator or cook at 425 degrees Fahrenheit for 8 to 10 minutes or until it is warmed up.
  • Warming up: I prefer the oven to reheat my items but for meal planning the microwave is quicker and less hassle. Simply microwave for 1 to 2 minutes at a time not over heating it.

getting ready to bake teriyaki salmon in the oven

More salmon recipes

Baked Sesame Teriyaki Salmon

Baked Sesame Teriykai Salmon is a five star salmon baked with the best homemade sesame teriyaki sauce. This is easily one of the best things that you will eat!

  • 4 (6 ouncsalmon fillets
  • 1/2 cup brown sugar
  • 1/2 cup low sodium soy sauce (regular soy sauce will work, just reduce salt)
  • 1/4 cup cider vinegar
  • 2 garlic cloves (minced)
  • 1/4 teaspoon pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon sesame oil
  • 1 Tablespoon cornstarch
  • 1 Tablespoon water
  • green onions (for garnish)
  • sesame seeds (for garnish)
  1. Preheat oven to 400 degrees. Spray a 9×13 inch pan with non stick cooking spray and set aside.
  2. In a small saucepan, whisk together the brown sugar, soy sauce, cider vinegar, garlic, pepper, salt, and sesame oil. In a small bowl, whisk together the water and cornstarch. Slowly whisk into the mixture.
  3. Bring to boil and boil about 1-2 minutes until the mixture just starts to thicken. Remove from heat and reserve 1/4 cup of the sauce for later.
  4. Place the salmon in the pan and pour the sauce on top. Cover with aluminum foil and bake for 15-17 minutes until the salmon is opaque in the center. I like to remove the aluminum foil the last few minutes of baking to brown the tops. Remove from the oven.
  5. Brush the top of the salmon with the reserved 1/4 cup of the sauce. Garnish with green onion and sesame seeds. Delicious served with rice.

Updated on October 8, 2019
Original Post Published on April 27, 2015

 

 

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Hearty and Delicious Chicken Burrito Bowls

Chicken Burrito Bowls are a healthy crowd pleasing favorite! Tender chunks of chicken are dressed in a zesty taco lime seasoning with black beans and rice. Add in cilantro for a fresh and peppery kick and your favorite toppings like salsa and guacamole!

Use white or brown rice or swap it up and try Cilantro Lime Rice.

Assembled chicken burrito bowl topped with salsa, sour cream and lime wedges.

What Is A Burrito Bowl?

The word “burrito” literally means “little donkey.” It makes sense because even though donkeys are so small they can carry loads of good stuff, just like these burrito bowls! Packed with all kinds of energizing ingredients like rice, beans, chicken, and avocado, burrito bowls are so versatile and yummy. You can put pretty much whatever you like in them!

How to Make a Burrito Bowl

  1. Season diced chicken (per recipe below) and cook in a pan. Squeeze lime overtop.
  2. Chop veggies, wash lettuce and prep your favorite toppings.
  3. Place some lettuce in a bowl, top with a scoop of rice and layer on your toppings!

TIP: Chicken breasts are easier to dice when slightly frozen. If they’re frozen, dice them once partially defrosted. If they’re fresh, put them in the freezer for about 20 minutes before dicing.

Overview of chicken burrito bowl ingredients.

What To Add To A Chicken Burrito Bowl

You don’t have to limit yourself. There are so many different options! For a really fun and special supper, let your family create their own burrito bowls by having a colorful array of choices all set out on the counter.

  • Sauces: Try sour cream, chipotle mayo, hot or mild guacamole, or Pico de Gallo. The choices are limitless.
  • Veggies: Add green onions, chopped red onion, chives, hot and sweet peppers, jalapenos, tomatoes!
  • Cheese: Set out a few different kinds of shredded cheeses like jalapeno cheddar, nacho, Monterey Jack, or Tex-Mex!

Baked tortilla bowls make yummy and easy edible dishes! Brush a soft tortilla with oil, press it into a round baking dish (or a tortilla bowl maker) and bake until crispy, about 10 minutes! Repeat until you have enough bowls ready for everyone!

Close up of assembled chicken burrito bowl, garnished with lime wedges and cilantro.

Make in Advance/Meal Prep

Cooked chicken, rice, and beans keep for 3 to four days in the fridge, and 2 to 3 months in the freezer. Fill meal prep containers and freeze or refrigerate for quick lunches!

If you want to assemble this dish as a one pot meal in advance, just mix the meat, rice and beans together, and add the other ingredients after reheating.

Any way you choose to mix it up, Chicken Burrito Bowls are always going to be a healthy hit, whether for lunches, dinners, or parties!

More South of the Border Favorites

Chicken Burrito Bowl

Tender seasoned chicken, rice, beans and veggies make an easy complete meal!

  • 1 pound chicken breast (boneless, skinless, 1/2 inch diced)
  • 1 packet taco seasoning
  • 1 Tablespoon olive oil
  • 1 lime (juiced)
  • 4 cups white rice (cooked)
  • 1/4 cup cilantro (minced)
  • 15 ounces black beans (drained and rinsed)
  • 1 cup salsa
  • 1/2 cup sour cream
  • 1 avocado (peeled, pitted and diced)
  • 1 cup Monterey jack cheese (shredded)
  • 4 cups lettuce (chopped)
  1. Combine diced chicken breast and taco seasoning and toss to coat the chicken.

  2. Heat olive oil over medium-high heat in a 12-inch skillet. Add the chicken and cook until no pink remains. Sprinkle with lime juice, stir, and remove from heat.

  3. Combine cooked rice and cilantro in a bowl and stir to combine.

  4. To serve, fill 4 bowls with equal amounts of lettuce, rice, black beans, chicken, salsa, sour cream, avocado, and cheese.

Notes: I prefer a salsa that is more sauce like so it creates a ‘dressing’ when combined with the sour cream.

Nutritional information does not include toppings.

Assembled chicken burrito bowl topped with salsa, sour cream and lime wedges.
Assembled chicken burrito bowl topped with salsa, sour cream and lime wedges.
Top photo - Assembled chicken burrito bowl topped with salsa, sour cream and lime wedges. Bottom photo - Overview of chicken burrito bowl ingredients.

Creamy Roasted Cauliflower Chowder

This Creamy Roasted Cauliflower Chowder is comfort food without all the calories. Made with roasted cauliflower, which adds deep, caramelized flavor while keeping the soup a little lighter.

This Creamy Roasted Cauliflower Chowder is comfort food without all the calories. Made with roasted cauliflower, which adds deep, caramelized flavor while keeping the soup a little lighter.
Creamy Roasted Cauliflower Chowder

When the weather gets cold, we love soup for dinner. This cauliflower soup is lovely, as I am a huge cauliflower fan, especially in my soups! It’s creamy like a chowder, without potatoes and cream. A few other chowders you may like, Seattle Smoked Salmon Chowder or this Cheddar Corn Chowder with Bacon.

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The post Creamy Roasted Cauliflower Chowder appeared first on Skinnytaste.

Baked Potato Recipe

baked potato loaded

This Baked Potato Recipe is easy to make with just Russet potatoes and seasonings. Top it any way you like for the perfect side dish at any meal!

If you love simple, class side dishes, you’ll also enjoy these Buttery Herb Sautéed Mushrooms (these would also make a great topping!), Creamed Spinach (which would be a great addition to these baked potatoes on the table), or these Parmesan Garlic Roasted Potatoes — crispy and flavorful!

baked potatoes sheet pan

Baked Potato Recipe

Even though there aren’t many ingredients in this Baked Potato recipe, I’m sharing all the best tips and tricks to get them just perfect!

Crispy on the outside and fluffy on the inside — these are the best baked potatoes I’ve ever had!

A good baked potato recipe is an absolutely must have at some many meals.

Though it can seem simple, you want to make sure you have perfectly seasoned, perfectly cooked potatoes that are ready when you need them!

baked potatoes overhead

How to make a baked potato:

There are so many different types of potatoes that it can be hard to know which ones to grab when you’re making baked potatoes.

Most people opt for Russet Potatoes, (the ugly brown ones!) because the skins are thick and get nice and crispy in a hot oven, but the insides are starchy and fluffy.

If you don’t have Russet Potatoes, don’t fear — you can make a baked potato with any variety, the results will just be slightly different.

You may not have skin that is as crispy and they make require a shorter bake time (russet potatoes are often some of the larger ones at the grocery store).

So just be prepared to adjust as you need.

  1. Clean the potatoes. Just a good rinse with a brush is fine!
  2. Dry the potatoes. Wet food doesn’t crisp, so give them a pat with a clean towel.
  3. Rub with oil. Get that crispy skin started!
  4. Bake once: I like to start with my potatoes in a lower oven, and cook them until they are nice and tender.
  5. Bake twice: to get the optimal crispy skin, I take them out of the oven, give another good brush with oil and season. Then I turn the oven up and cook them just until the skin is crispy. This way I know both the inside and the outside will be perfect!

What to serve with baked potatoes:

Baked potatoes are the perfect simple side dish that go with just about anything!

Here are a few ideas to complete your dinner:

baked potato loaded

More potato side dishes you’ll love!

Baked Potato Recipe

This Baked Potato Recipe is easy to make with just Russet potatoes and seasonings. Top it any way you like for the perfect side dish at any meal!

  • 6 small-medium russet potatoes ((roughly 110-215 grams each))
  • 1/4 cup canola oil
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  1. Preheat oven to 375 degrees F. Wash and scrub potatoes until clean. Dry with a clean lint-free towel.

  2. Rub each potato all over with half of the oil (2 tablespoons between 6 potatoes). Pierce the center of each potato with a knife and place on a baking sheet.

  3. Bake for 1 hour, or until tender. If you have very large potatoes, you may need to add to the cook time.

  4. Remove from the oven and adjust the temperature to 425 F (use the convection setting if you have it). Brush each potato with remaining oil, and season with salt and pepper.

  5. Bake at 425 F for 15-20 minutes, until skins are crispy. Serve.