Slow Cooker Beef Bourguignon

Slow Cooker Beef Bourguignon has crazy tender melt in your mouth beef and hearty veggies slow cooked to perfection in a rich sauce.  This meal is comforting and perfect for the cold months ahead!

This rich and hearty meal is warm and satisfying this winter season. If you love a good stew try this Tuscan Vegetables Chicken Stew, Skillet Pork Cacciatore or Beef Stew with Bacon.

Slow Cooker Beef Bourguignon

Slow Cooker Beef Bourginon

This is THE BEST BEEF STEW I HAVE EVER HAD!!!!

If you guys are looking for a comforting, hearty and blow you away with flavor beef stew this is your recipe.

Ok I am getting a little ahead of myself because I am so excited about this beef stew.

Who gets excited about a beef stew?  Apparently this girl.

This has the most crazy tender beef inside with hearty vegetables and it has the absolutely best rich and delicious sauce!

I am a total beef stew lover especially when it cools down.

It took me a couple of recipes to get it right.

These are my requirements for the perfect beef stew:

✔️ Tender melt in your mouth beef

✔️ A thick and rich sauce

✔️ Big hearty pieces of vegetables, preferably carrots, potatoes, and mushrooms.

This stew had all of that and more and my family couldn’t get enough of it!

What is bourguignon?

The word bourguignon comes from a dish that is French and is called Buruandy in English.

Bourguignon is similar to a beef stew but has a few variations of ingredients and much more in depth flavoring.

A classic bourguignon has the presence of red wine in the recipe, which does cook out and is safe for kids to enjoy this bourguignon recipe.

This bourguignon recipe is thick and hearty with loads of flavor!

What you need to make slow cooker beef Bourguignon

There are a few extra steps involved in making this stew but I promise it is worth it.

Once you cook the bacon and pan sear the meat, you throw it all into the crockpot and let it do its thing.

This meal is truly the best flavored stew that I have ever had.

I know that your family will love slow cooker beef bourguignon just as much as we did!

  • Bacon: cooked and chopped up into pieces.
  • Beef chuck: boneless
  • Red cooking wine: this will cook out slowly and is added for flavoring.
  • Chicken broth: added for flavor and liquid to cook and cover the meat and vegetables.
  • Tomato sauce: flavorful and soaks in with the meat and vegetables.
  • Soy sauce: adds a rich and slightly sweet flavoring.
  • Flour: a thickener for the soup.
  • Garlic cloves: finely chopped and a pungent and little bit of spice flavoring.
  • Thyme: earthy and a little bit dry taste that adds flavor.
  • Carrots: thick chunks cut up.
  • Baby potatoes: just wash and clean.
  • Mushrooms: sliced and added into the slow cooker.
  • Parsley: finely chopped

Slow Cooker Beef Bourguignon

How to make slow cooker beef bourguignon

This stew starts off with cooking some bacon.  But THEN you pan sear the meat in the bacon drippings.

Pan searing is just that extra step to make the edges crisp and the inside tender.  Plus it just seals in the flavor!

Most good beef stews do have red wine in them.

This really brings out the deep and rich flavor in the sauce.

But rest assured the alcohol does get cooked out.

But I promise it is necessary in really bringing out this amazing flavor in the stew!

  • Cook the meats: In a large skillet cook bacon over medium high heat until crisp. Put bacon in slow cooker. Salt and pepper the beef and add to the skillet and sear on each side for 2-3 minutes. Transfer beef to the slow cooker.
  • Whisk together sauces: Add the red wine to the skillet scraping down the brown bits on the side. Allow it to simmer and reduce and slowly add chicken broth, and tomato sauce, and soy sauce. Slowly whisk in the flour. Add the sauce to the slow cooker.
  • Add in remaining ingredients: Add garlic, thyme, carrots, potatoes, and mushrooms to the slow cooker. Give it a good stir and cook on low until beef is tender for 8-10 hours or high for 6-Garnish with fresh parley and serve with mashed potatoes if desired.

Tips on making slow cooker beef bourguignon

This beef bourguignon is known to be a decadent and one of the most flavorful stews.

It is thick and hearty with rich flavors that continue to grow while

  • Cooking bacon: make sure to not over cook the bacon. The slow cooker will cook it a little more once it is added in.
  • Brown the beef chuck: this will help ensure a crisp outer layer. This is a great way for the meat to cook perfectly in the soup.
  • Red wine: leaving this out will be okay although it will leave out the most flavor and richness of this soup. I am not a wine drinker but this is a MUST for this to be cooked properly and to the fullest. The wine does cook out and will be safe for kids to eat.
  • Mushrooms: I prefer crimini mushrooms. They have more flavor to them compared to the white button. Slicing or cutting in half is best.
  • Onions: fresh onions are best. If you need to purchase frozen I recommend pearl onions, which are already pealed and have the most flavor.
  • Chicken broth: beef broth will also work instead if you prefer.
  • Garlic: if you don’t have garlic on hand, substitute the garlic for 1/4 teaspoon garlic powder.
  • Bay leaves: add in bay leaves for more flavoring and intensity with this soup.

Frequently asked questions for beef bourguignon

  • Can you make this on the stove or in the oven? Yes, this is made a few different ways. Try my BEST EVER Beef Bourguignon for a stove and oven recipe.
  • What is the best meat to use for beef bourguignon? Beef stew meat is easiest or chuck is great if you cut it up. Brisket is also another great type of meat to use for beef bourguignon.
  • Which red wine is best for beef bourguignon? I am not a wine drinker but I prefer a dark burgundy wine. Pinot Noir or Chianti are also great options. The wine does get cooked out and is safe for families to enjoy. I recommend if you drink the red wine then that is the type to add in the beef bourguignon.
  • What is beef bourguignon traditionally served with? To make this a complete meal, add potatoes, noodles or even rice and a side salad. For a bread a hard baguette or dinner roll works well.

Slow Cooker Beef Bourguignon

Storing slow cooker beef bourguignon

  • Making slow cooker beef bourguignon ahead of time: the great thing about making this beef bourguignon ahead of time gives the soup more flavoring the longer it sits. This does great made the night before and stored in the refrigerator. It will last in the refrigerator for 3 to 4 days. When ready to reheat add it to the slow cooker or stove top to warm through.
  • Can you freeze slow Cooker Beef Bourguignon? Yes, you can! I like to freeze it in freezer bags or a sealing bag that locks in all the flavors. I freeze them laying down and take them out the night before I am wanting to serve it. Defrost overnight in the refrigerator or you can defrost in the microwave if needed on low heat to warm through, stirring occasionally. It will freeze up to 3 months.
  • Reheating slow cooker Beef Bourguignon: simply place the

More delicious slow cooker beef recipes

slow Cooker Beef Bourguignon with mashed potatoes on a plate

Slow Cooker Beef Bourguignon

Slow Cooker Beef Bourguignon has crazy tender melt in your mouth beef and hearty veggies slow cooked to perfection in a rich sauce. This meal is comforting and perfect for the cold months ahead!

  • 5 slices bacon (finely chopped)
  • 3 lbs. boneless beef chuck (cut to 1 inch cubes)
  • 1 cup red cooking wine
  • 2 cups chicken broth
  • 1/2 cup tomato sauce
  • 1/4 cup soy sauce
  • 1/4 cup flour
  • 3 garlic cloves (finely chopped)
  • 2 Tablespoons thyme (finely chopped)
  • 5 medium Carrots (sliced)
  • 1 pound baby potatoes (I used tri color)
  • 8 ounce fresh mushrooms (sliced)
  • fresh chopped parsley for garnish
  1. In a large skillet cook bacon over medium high heat until crisp. Put bacon in slow cooker. Salt and pepper the beef and add to the skillet and sear on each side for 2-3 minutes. Transfer beef to the slow cooker.

  2. Add the red wine to the skillet scraping down the brown bits on the side. Allow it to simmer and reduce and slowly add chicken broth, and tomato sauce, and soy sauce. Slowly whisk in the flour. Add the sauce to the slow cooker.

  3. Add garlic, thyme, carrots, potatoes, and mushrooms to the slow cooker. Give it a good stir and cook on low until beef is tender for 8-10 hours or high for 6-Garnish with fresh parley and serve with mashed potatoes if desired.

Updated on December 10, 2019

Original Post on November 13, 2016

 

slow Cooker Beef Bourguignon with mashed potatoes on a plate up close photo

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Non Alcoholic Eggnog

Non alcoholic eggnog is incredibly easy to make, and such a delight when holiday season starts. If you have milk, cream, sugar and eggs, you can have eggnog ready in 20 minutes!

If you are looking for more holiday beverages, try out slow cooker apple cider, homemade pumpkin spice latte floats, butterbeer latte and pumpkin pie white hot chocolate.

Homemade non alcoholic eggnog served in glasses

Eggnog

Seriously ditch the store-bought cartons this holiday season and make your own eggnog at home.

Because its is so so easy. And there’s nothing having warm eggnog while you cozy up on the couch.

Eggnog is a beverage that’s done the holiday rounds for years now.

And it is originally made with some liquor, but we are sharing a non alcoholic eggnog recipe with you today.

And it tastes absolutely amazing!

Creamy, thick, and decadent from a dash of vanilla and nutmeg.

This is pure joy in a glass!

What is Eggnog made of?

You’ll need six ingredients that are probably available in your pantry:

  • Milk
  • Cream
  • Sugar
  • Eggs
  • Vanilla
  • Nutmeg

In this recipe, we are cooking the eggs to avoid any chances of bacteria, and also because we don’t have any added alcohol to act as a preservative in the recipe.

How to make Non Alcohol Eggnog

Egg yolks and sugar are whisked together first till creamy and a pale yellow. In the meanwhile, milk and cream are heated to a gentle simmer. Slowly we add the milk mixture to the egg mixture, one fourth cup at a time to cook the eggs. And then we bring the pan back on the heat to thicken the eggnog to the desired consistency. We like it thick and creamy, but you can thin it out with more cream too. In the end, just whisk in the vanilla extract and grated nutmeg and you have yourself a hug in a cup!

Homemade non alcoholic eggnog in a saucepan

Some eggnog recipes also ask you to fold in egg whites at the end, but since we are cooking our eggs here, that’s not necessary. You can use the egg whites to make omelettes or meringues.

Is Eggnog safe to drink?

This is a concern that a lot of people have since traditionally eggnog is made with raw eggs. But in this recipe, we are cooking the eggs which makes this eggnog safe to drink.

I’m really excited about the holiday season, and the pitchers of this non alcoholic eggnog that we are going to make for our family and friends. Eggnog, some christmas cake, and just lots of laughter is how December is going to go down!

Closeup of homemade eggnog in a glass

More Recipes with Eggnog

  • Eggnog Cookies
  • Glazed Eggnog Pound Cake
  • Eggnog Waffles
  • Eggnog Fudge

    Non Alcoholic Eggnog

    If you have milk, cream, sugar and eggs, you can make this incredibly easy eggnog recipe where the eggs are cooked. This non alcoholic eggnog is a cozy holiday drink that's perfect to share with the family.

    • 6 Eggs
    • 1 cup Sugar
    • 2 cups whole Milk
    • 1 1/4 cup heavy Cream
    • 1 teaspoon Vanilla Extract
    • 1/4 teaspoon freshly grated Nutmeg
    1. Separate the eggs and place the yolks in a bowl. The whites can be placed in another bowl, covered and refrigerated for use later in another recipe.

    2. Add sugar to the yolks and use a hand blender or whisk to whisk them together till pale and creamy.

    3. Heat milk and cream in a saucepan and bring it to a gentle simmer. Now slowly whisk the milk mixture into the egg mixture. Make sure to add the milk mixture in a thin, steady stream so that you don't scramble the eggs. Keep whisking continuously till all the milk is whisked in.

    4. Transfer the mixture back to the saucepan and cook on medium heat till the eggnog thickens to your desired consistency. Keep stirring as it heats to keep it from sticking to the bottom.

    5. Serve immediately or refrigerate for up to 3 days.

Awesome Bacon Wrapped Brussels Sprouts

Awesome Bacon Wrapped Brussels Sprouts are beautifully wrapped Brussel sprouts in strips of bacon then brushed with a maple, brown sugar glaze and baked until golden brown. This is one MUST make appetizer this holiday season!

Who doesn’t love bacon?! If you love bacon as much as I do wrapped around try this Bacon Wrapped Asparagus, Bacon Wrapped Chestnuts or Sweet and Savory Bacon Wrapped Shrimp.

Awesome Bacon Wrapped Brussels Sprouts

Bacon Wrapped Brussels Sprouts

This bacon wrapped Brussels sprouts recipe is one AMAZING appetizer.

Impress your friends and family with this appetizer this holiday season.

It is simple to make and all the ingredients right in your pantry.

Simply prepare the Brussel sprouts and wrap this tightly in a strip of bacon.

Add a maple syrup and brown sugar glaze over top and bake until golden brown.

These bacon wrapped Brussels sprouts are just as AWESOME as they look.

Taste and looks are everything with this appetizer.

What you need to make bacon wrapped Brussels sprouts

These ingredients in the bacon wrapped Brussels sprouts are simple and delicious.

You will love how easily this comes together and everyone will be raving about them.

Bacon wrapped Brussels sprouts recipe are delicious and come together quickly.

Simply prepare the Brussel sprouts and add salt and pepper to taste.

Wrap your bacon around the Brussel sprouts tightly and place on the baking sheet.

Watch your bacon wrapped Brussel sprouts come to life and tasty AMAZING at your next holiday party.

  • Brussels Sprouts: chop off ends and wrap in bacon.
  • Salt and pepper: to taste
  • Bacon: uncooked and wrapped around the Brussel sprouts.
  • Maple syrup: a warm glaze.
  • Brown sugar: a little more sugar to enjoy on the Brussel sprouts.

Awesome Bacon Wrapped Brussels Sprouts process of making them

How to make bacon wrapped Brussels sprouts

  • Prepare the baking sheet: Preheat oven to 400 degrees. Line a a baking sheet with parchment paper or aluminum foil and set aside. Trim the stem ends off the Brussels sprouts and put into a medium bowl. Sprinkle with salt and pepper.
  • Wrap bacon around Brussel sprouts: Cut the bacon in half and wrap each Brussels sprout with bacon and secure with a toothpick. Lay them onto the baking sheet.
  • Making the glaze: In a small bowl whisk together the maple syrup and brown sugar. Brush on top of the Brussels sprouts.
  • Bake bacon wrapped Brussel sprouts: Bake for 30 minutes tossing them half way through until the bacon is crisp and Brussels sprouts are tender. Remove immediately from the baking sheet and place them on a serving dish.

Tips for making bacon wrapped Brussels sprouts

  • How to pick Brussel sprouts: when purchasing Brussel spouts, look for tightly packed ones. Look for bright green and avoid any yellow leaves. The smaller Brussels sprouts are known to have a sweeter flavoring and cook thoroughly better.
  • How do you prep Brussels sprouts: first cut off the rough edges of the Brussels sprouts and remove any rough edges or damaged leaves. Wash your Brussels sprouts throughly.
  • Do you cut the Brussels sprouts in half: for this recipe there is no need to cut the Brussels sprouts in a half. It is best to bake them whole.
  • Add a toothpick: I find it easier wrapping the bacon over the Brussels sprouts then using a toothpick to hold it together while baking.

Awesome Bacon Wrapped Brussels Sprouts

More amazing appetizers

Awesome Bacon Wrapped Brussels Sprouts being dipped

Awesome Bacon Wrapped Brussels Sprouts

Awesome Bacon Wrapped Brussels Sprouts are beautifully wrapped Brussel sprouts in strips of bacon then brushed with a maple, brown sugar glaze and baked until golden brown. This is one MUST make appetizer this holiday season!

  • 1 pound Brussels Sprouts
  • salt and pepper
  • 1 pound bacon
  • 1/2 cup maple syrup
  • 3 Tablespoons brown sugar
  1. Preheat oven to 400 degrees. Line a a baking sheet with parchment paper or aluminum foil and set aside. Trim the stem ends of the Brussels sprouts and put into a medium bowl. Sprinkle with salt and pepper.
  2. Cut the bacon in half and wrap each brussels sprout with bacon and secure with a toothpick. Lay them onto the baking sheet.
  3. In a small bowl whisk together the maple syrup and brown sugar. Brush on top of the Brussels sprouts.
  4. Bake for 30 minutes tossing them half way through until the bacon is crisp and Brussels sprouts are tender. Remove immediately from the baking sheet and place them on a serving dish.

 

How to Make the Best Quiche

Creamy and custard-like with a thick filling, The Best Quiche starts with the most basic recipe and has endless options for adding meat, vegetables, and herbs. This delicious recipe is a staple and perfect for breakfast, lunch, or dinner.

Try this delicious Ham and Cheese Quiche or this Easy Ham and Broccoli Quiche for additional options.

quiche with slices cut out in white pie dish

The Best Quiche

With a creamy custard-like filling filled with the most delicious ingredient combinations quiche has always been one of my favorite recipes to make. The flavor combinations are endless and this dish makes a perfect meal for any time of day. Personally, I love making one for lunch and dividing it up in meal prep containers for the week.

quiche slice on white plate

How to Make Quiche?

  1. Prepare Pie Crust – you can use a store-bought pie crust or you can prepare your own using this Creamy and custard-like with a thick filling, The Best Quiche starts with the most basic recipe and has endless options for adding meat, vegetables, and herbs. This delicious recipe is a staple and perfect for breakfast, lunch, or dinner. recipe.
  2. Prepare Additional Ingredients – if you’re using meat make sure to brown it in a skillet using oil or if using vegetables saute them in oil before mixing into the filling.
  3. Whisk Egg Mixture – in a large bowl combine the eggs, cream, milk, and any additional seasonings or herbs.
  4. Bake – pour the egg mixture into the pie crust and bake for about 45 to 55 minutes or until the center is set.

ingrdients for baking

Quiche Recipe Ingredients

  1. Pie Crust: Use a homemade pie crust to achieve a homemade quiche full of flavor, however, a store-bought version will work too.
  2. Eggs: The eggs are the base of the recipe that holds it all together and adds to the custard-like taste.
  3. Heavy Cream: The heavy cream creates a thick filling that adds creaminess to the dish and balances the milk out.
  4. Milk: To create and quiche that is slightly dense, but still fluffy use some heavy cream and some milk. I prefer using whole milk versus a lighter skim version.
  5. Herbs and Seasoning: The most basic quiche can have only salt and pepper if you desire, however, adding fresh herbs and spices will elevate the flavor and make it richer in taste.

What to Add-in:

  • Cheese: cheddar, mozzarella, feta, gouda, or any kind of cheese blend makes for an extra creamy and cheesy quiche.
  • Vegetables: diced onion, chopped peppers, zucchini, spinach, mushrooms, asparagus, leeks, are all great add-ins. Make sure to saute the vegetables in oil first before stirring into the filling mixture.
  • Meat: crumbled bacon, diced ham, ground sausage are all delicious options. Cook them first before adding them into the filling.

Additional Recipes:

You can get creative with your ingredient combinations from making a vegetable quiche, to a meat-lovers version. Below are some popular options

  • Mushroom, Onion, Swiss Cheese and Mozzarella
  • Ham, Cheddar Cheese, and Chives
  • Red Bell Pepper, Onion, Mozzarella Cheese, and Broccoli

quiche in white pie dish

Can the Crust Be Store-Bought?

Yes. You can easily use a store-bought crust for your quiche however, homemade is always best and this Perfect Pie Crust is easy to make.

How to Make it Crustless

To make a crustless quiche you can easily slice some potatoes very thin to line the bottom of your pie dish or you can just pour your ingredients into a well-greased dish.

The Best Quiche

Creamy and custard-like with a thick filling, The Best Quiche starts with the most basic recipe and has endless options for adding meat, vegetables, and herbs. This delicious recipe is a staple and perfect for breakfast, lunch, or dinner.

  • 1 Pie Crust (homemade or store-bought)
  • 6 large Eggs
  • 2 cups Heavy Cream
  • 1 cup Whole Milk
  • 1½ teaspoons Salt
  • 1 teaspoon Ground Pepper
  1. Preheat the oven to 350℉.

  2. Prepare your pie crust according to recipe directions or line a pie dish with a store-bought pie crust.

  3. Whisk the eggs, heavy cream, milk, salt and pepper together in a large bowl.

  4. (If adding any meats or vegetables make sure to brown or saute them in a skillet before adding them to the egg mixture).

  5. Pour the egg mixture into the pie crust and bake for 45 to 55 minutes until the center is set. If the crust edges begin to brown use a pie shield or foil wrapped around the edge. Let the quiche sit for 15 minutes before slicing.

For a delicious and easy version try this perfect pie crust recipe.

Walnut Crusted Maple Salmon

Walnut Crusted Maple Salmon is a savory salmon dish that is coated in a sweet maple syrup, delicious Dijon mustard coated with a thick walnut crust all baked to perfection. Baked in under 30 minutes!

Salmon is one of my favorite quick and easy dishes! If you love Salmon try this Honey Garlic Dijon Broiled Salmon (15 minutes!), Awesome Grilled Salmon with Avocado Salsa or Insanely Good Creamy Tuscan Garlic Salmon.

Walnut crusted maple salmon cut into sections

Walnut Crusted Maple Salmon

Fisher nuts are fresh right out of their shells, are preservative free, non-GMO and gluten free.

Pecans and Walnuts are the perfect addition to any holiday dish. They help bring new flavor and texture to dishes

Fisher nuts are now available on Amazon! Use this shop link now: http://bit.ly/FisherChefsNaturals

This Walnut Crusted Maple Salmon is to die for!

You will love all the blends of flavoring and that soft subtle crunch you will get from the baked walnut crust.

Impress your family and friends with this walnut crusted maple salmon.

It is simple to make with easy ingredients and a delicious recipe that comes together quickly!

I love using Fisher nuts brand! You are guaranteed the freshest ingredients with the freshest taste.

You can’t go wrong using their nut products.

Adding this walnut curst to this maple salmon base I knew I was going to have one AMAZING dish that everyone will love.

My family could not get enough of this Walnut Crusted Maple Salmon recipe.

This is a light and tasty salmon dish that is more than filling and leaves you wanting more.

fisher walnuts in a bag and salmon with marinated sauce mixture.

All about Walnuts

Walnuts are a flavorful nut that tastes so good in several different dishes, desserts and salads.

Did you know that walnuts are the oldest known tree food? Or that they’re the most common nut used in American home-cooked recipes and restaurant dishes.

These are popular in a lot of my dishes as well. I love to add walnuts whenever I can.

Since walnuts were never commercially produced in England, people believe the name “English walnuts” originated from this historical trading.

In the late 1700s, some Franciscan fathers from Mexico and Spain brought walnut trees to California, which now produces 70% of the world’s walnuts.

Nuts are more than a delicious source of protein, good fats, and important vitamins and minerals, making them a great go-to snack or recipe addition.

Learn more about what each unique and tasty nut can bring to your table!

These are a great source of nutrients and taste good when adding them to any dish.

  • An excellent source of alpha-linolenic acid or ALA (a plant based omega-3 fatty acid). Contains 880mg of ALA per one-ounce serving, which is 55% of the 1.6g Daily Value for ALA.
  • An ounce of walnuts is an excellent source of copper and manganese, and a good source of magnesium
  • Walnut fat contains mostly monounsaturated and polyunsaturated fats

A salmon being basted with the marinated sauce.

What you need to make walnut crusted maple salmon

This simple Walnut Crusted Maple Salmon recipe is perfect for a quick meal as a family or an easy lunch dish with your friends.

It is so simple to make and only has a handful of ingredients.

These ingredients are on hand and in your pantry fingertips away from making this delicious Walnut Crusted Maple Salmon recipe.

These flavors all blend together making a savory and sweet dinner dish that is AMAZING and delicious!

Salmon is one of my favorites and always has a light and tasty feel for me.

Adding maple syrup to this salmon make the salmon sugar and sweet.

A savory dijon mustard knows just how to blend well with the maple syrup making the walnuts stick perfectly in their place.

This tried and true recipe is sure to please and impress any guest around your dinner table.

  • Salmon: this is a 2 pound salmon. Thick and long piece of salmon.
  • Salt and pepper: for seasoning.
  • Maple syrup: added sweetness and
  • Dijon mustard: a subtle mustard with loads of flavor.
  • Fisher Nuts Walnuts: crunchy, thick texture that bakes up nicely.

Walnut crusted maple salmon having fisher walnuts sprinkled over top.

How to make walnut crusted maple salmon

This Walnut Crusted Maple Salmon recipe is simple to make and one of my favorite meals.

It comes together so quickly and bakes in less than 20 minutes.

My family loves how tasty this salmon is and with the added walnuts it gives it the perfect touch.

You can’t go wrong with simple ingredients for such a delicious salmon recipe.

I like to start out with a fresh salmon from our local grocery store.

Maple syrup and dijon mustard is a MUST in our house.

There are so many great recipes that contribute to these ingredients especially when mixed together.

Next, the walnut crusted shell on the salmon is ideally the BEST part of the whole salmon.

This salmon recipe will not be complete without it.

As your salmon is baking, it is becoming light and juicy incased I the walnut crust that holds its form and adds a crunchy texture.

This combination is a match made in heaven!

SO much flavor and SO much goodness in this Walnut crusted Maple Salmon dish!

  • Perpare baking sheet: Preheat oven to 375 degrees. Line a baking sheet with aluminum foil and spray with cooking spray. Lay the salmon skin side down and salt and pepper.
  • Whisk together: In a small bowl whisk maple syrup and dijon. Spread evenly on top of the salmon.
  • Add walnuts and bake: Press the walnuts onto the top of the salmon. Bake for 15-20 minutes or until the salmon is lightly browned and flakes easily.

How do you know when salmon is done cooking?

Salmon is one of the easiest meats to cook.

It comes together quickly and easily with this walnut crusted maple salmon recipe.

Once you start to notice there is little juice around the salmon, that entails that the salmon is being cooked through.

Cook the salmon further only to get the degree of doneness that you desire.

Using a meat thermometer to measure the internal temperature can help during this process when cooking this walnut crusted maple salmon recipe.

When flakes separate easily but the salmon is translucent, its rare but edible. My favorite part!

Try not to overcook your salmon as it can become dry and tough to enjoy.

Keep in mind a thicker piece of salmon will take longer to bake compared to a thinner piece of salmon.

The FDA recommends an internal temperature of 145 degrees Fahrenheit to be enjoyed.

A 2 to 3 pound salmon filet will cook at:

  • 425 degrees Fahrenheit 7 to 10 minutes
  • 400 degrees Fahrenheit 12 to 15 minutes
  • 375 degrees Fahrenheit 16 to 20 minutes
  • 350 degrees Fahrenheit 21 to 24 minutes

Walnut crusted maple salmon on a sheet pan and ready to bake.

What are the best sides that pair well with salmon?

Greens always seems to brighten up a plate of salmon.

I love a mixture of vegetable on my plate next to meat.

These vegetable, side salad, rice or even a side of bread complete this Walnut Crusted Maple Salmon.

Any of these side dishes will pairs well and adds so much more to this meal making it complete.

For a lighter side, this Walnut Crusted Maple Salmon has all the nutrients and tastiness you need.

Enjoying it as is, words just as great!

Tips for making walnut crusted maple salmon

These simple tips are just what you need to make the perfect walnut crusted maple salmon.

This is just what you need to make your walnut crusted maple salmon recipe.

These tips will help you simplify and make your salmon even better.

Cooking salmon in the oven is the easiest way to have a fancy dinner with minimal effort!

Your 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.

  • 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!
  • Different types of fish: I recommend using fresh salmon but this sauce will work well on other types of fish such as swordfish, halibut, cod and trout.

Walnut crusted maple salmon baked

Storing Walnut Crusted Maple Salmon

I have a hard time storing this walnut crusted maple salmon because it is SO good and I just keep piecing it and enjoying bite after bite.

Lately, I have been making this into a meal plan and preparing it ahead of time then portioning it out throughout the week.

Walnut crusted maple salmon has become my favorite lunch time meal.

It is filled with SO much flavor and has a sweet, tender and flaky inside with a crunchy and outside with the added walnut crust.

This tried and true favorite walnut crusted maple salmon is one of my favorite salmon dishes.

I am not sure I can make a better salmon dish, even if I tried!

  • 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.

Walnut crusted maple salmon cut into sections and being separated.

More Fisher Nut Recipes

Walnut crusted maple salmon on a plate with a side salad.

Walnut Crusted Maple Salmon

Walnut Crusted Maple Salmon is a savory salmon dish that is coated in a sweet maple syrup, delicious Dijon mustard coated with a thick walnut crust all baked to perfection. Baked in under 30 minutes!

  • 2 pounds salmon
  • salt and pepper
  • 2 Tablespoons Maple Syrup
  • 1 Tablespoon Dijon Mustard
  • 1 cup Fisher Nuts Walnuts (chopped)
  1. Preheat oven to 375 degrees. Line a baking sheet with aluminum foil and spray with cooking spray. Lay the salmon skin side down and salt and pepper.
  2. In a small bowl whisk maple syrup and dijon. Spread evenly on top of the salmon.
  3. Press the walnuts onto the top of the salmon. Bake for 15-20 minutes or until the salmon is lightly browned and flakes easily.

 

Walnut crusted maple salmon on a plate with a side salad.

Award Winning Cheeseburger Soup

Award Winning Cheeseburger Soup is a thick and hearty soup with lean, tender ground beef, shredded carrots, diced celery and potatoes in a warm and creamy cheese soup. This is an award winning soup and it is excellent! 
This is my most popular soup for good reason! If you love soup as much as I do try more of a classic soup like this Literally the BEST Chicken Noodle Soup, Tomato Basil Soup or The BEST Broccoli Cheese Soup Recipe.
Cheeseburger soup in a bowl with shredded cheese on top.

Cheeseburger Soup

This award winning cheeseburger soup is just what you need this winter season.
It is thick, rich and full of flavor!
You can’t go wrong with something SO good.
I knew I wanted something warm, comforting and just creamy good.
This cheeseburger soup is so delicious!
I am impressed by it and blown away at all the reviews.
It has now become one of my most popular soups and for good reason!
I loved the cheesy flavor and I loved that it was different than other soups that we had tried.
It became an instant favorite and it made a lot so I am excited to have leftovers!
Try this cheeseburger soup recipe and you will soon realize how great it really is!!

What you need to make cheeseburger soup

This soup is insanely delicious!

Made with fresh ingredients and topped with shredded cheese, you will make it again and again!

Each vegetable is coated in the cheesy goodness and tastes SO good.

You will love this cheeseburger soup recipe!

Cheesy, thick chunks of vegetables and delicious buttery soup base.

All of this in one bowl is pure joy and happiness!

Simple to make and there will even be a little left over with how much soup there is!

  • Ground beef: use one pound
  • Onion: chopped
  • Carrots: shredded
  • Celery: diced
  • Basil: dried
  • Parsley flakes: added seasoning and flavor.
  • Butter: used for sautéing and thickening the soup.
  • Chicken broth: adds flavor and volume
  • Potatoes: peeled and diced
  • Flour: thickens the soup up.
  • Velveeta: this a processed cheese that will be cubed or use 2 cups of shredded cheddar cheese.
  • Milk: creamy and smooth.
  • Salt and pepper: just a pinch!
  • Sour cream: thickens and adds flavoring to the soup.
Ground beef being cooked

How to make cheeseburger soup

It is an award winning soup and it is excellent!

This cheeseburger soup comes together quickly and easily.

There are a few steps with simple ingredients ending in the perfect creamy soup with chunks of vegetables and tender beef.

It all comes together so well and blends perfectly.

Cheeseburger soup is ranked one of my top recipes and people cannot get enough of it.

My family included! They ask for this recipe often and I can never say no!

I love it just as much as they do!!

  • Cook the beef: Brown the ground beef in 3 quart saucepan. Drain and set aside.
  • Sauté vegetables: In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender.
  • Add in beef and potatoes then simmer: Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
  • Make a roux: In a small skillet melt remaining butter (3 T) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
  • Add in remaining ingredients and cook: Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.
vegetable being sautéed together in a pot over the stovetop.

Can you make cheeseburger soup in a slow cooker?

The great thing about this cheeseburger soup is I even have a Slow Cooker Cheeseburger Soup recipe that is just as good as this one!

If you are needing to make in the morning and let the slow cooker do the work, then this is the recipe for you!

It tastes just the same as over the stovetop and has just as AMAZING flavoring.

Either recipe will be just that good!

Tips for making cheeseburger soup

This simple to make cheeseburger soup is one of the BEST!

You can’t go wrong with the ingredients as well as how good it tastes overall.

It is delicious from start to finish!

Every bite will leave you wanting more of that creamy soup with thick chunks with every spoonful.

Here are some tips that will help make this cheeseburger soup easier to make.

  • Ground beef: The leaner the ground beef the better. Be sure to drain off any excess of grease before adding it back into the soup.
  • Potatoes: Russet potatoes are thick and strong. They usually don’t go mushy in soups. Yellow and red potatoes will work too but try not to over cook them.
  • Cheese: Velveeta is a favorite for this soup. It will leave it thick and creamy. If you are not a fan of velveeta try shredded cheeses. The texture and thickness will be altered and have a thinner soup base.
  • Thickener: Cream cheese is a great way to substitute the sour cream. It will keep it rich and creamy and still have the thick texture you need.
  • Remove from heat: Before you add in your sour cream, remove the soup from heat. This will help prevent the sour cream from curdling when being stirred in.
  • Make bun croutons: cube a sesame seeded bun and cook them on a baking sheet in the oven for a few minutes. Watching them so they don’t burn. Using the stove top with a skillet will also work until they are golden brown.

Variations of cheeseburger soup

I love mixing and matching recipes, especially after I have made a recipe a few times it is fun to experiment and try it in different ways.

This cheeseburger soup is one of those recipes.

This is definitely a family favorite in our home and made often.

I knew I wanted to try somethings a little different. To start with I made this Bacon Cheeseburger Soup recipe.

This is a great variation but also kept with the cheeseburger soup recipe I already had, just added some bacon.

Here are a few other ways to enhance, substitute or simply leave out to make this cheeseburger soup recipe your own.

  • Meat: switch up your meat by using chicken, ground turkey or even Italian sausage.
  • Vegetables: add in more vegetables or substitute the vegetables in the soup. We have tried mushrooms, bell peppers and even canned tomatoes.
  • Seasoning:  your favorite seasonings can always be added. Simply start with a pinch or 1/4 teaspoon and taste as you go. We have added red pepper flakes or paprika for a more spicy soup or add in season salt for a different taste and blend of soup.
  • Cheese: instead of Velveeta try 2 cups of cheddar cheese or Colby jack cheese. For a spicier cheeseburger soup try it with pepper jack cheese.
  • Cream: don’t leave out the cream but use heavy cream or yogurt or whole milk to keep it creamy but also thick.
  • Broth: beef broth or vegetable broth are great substitutes as well.
Potatoes, ground beef and vegetable in a pot with chicken broth being poured over it.

What toppings to add to cheeseburger soup

Topping are the fun part to add to this cheeseburger soup recipe!

There are already so many great ingredients in this recipe that it all blends together.

With every bite you are guaranteed a cheesy spoonful with a vegetable and topping.

These toppings are versatile and can be made quickly.

I love how simple they are and bring this cheeseburger soup even more flavor!

  • Bacon pieces: for a quick way of making bacon, I use the microwaveable bacon and cut into chunks. Left over bacon is great too.
  • Sour cream: a dollop of sour cream on top just adds to the taste with onions and chives.
  • Onion: chopped and added to the top for a more crunchy texture.
  • Pickles: dill is my favorite. This is fun to have chunks of pickles on top. It adds a sweeter taste to the soup.
  • Crackers: you can never go wrong with crackers. Oyster crackers are fun and little to throw on top or just saltine crackers with a salty taste.
  • Croutons: these will soak up all the cheesy broth and add and extra soft, crunch to your bite.
  • Chips: salty chips are fun to use or pita chips. Dip them like salsa or crumble them up.
  • Bun croutons: dice up a sesame seed bun and toast it or sauté it over the oven until they are golden brown and add to the top.
Adding in the roux to the soup.

Storing cheeseburger soup

This cheeseburger soup is known for being delicious and everything good.

I love the simplicity of this cheeseburger recipe and how delicious it is.

It is a tried and true recipe that our family will continue to make over and over again.

Another great thing about this cheeseburger soup recipe is that it makes a large amount of soup.

Perfect for reheating, freezing or even sharing with others.

Again, it is just that good!

When freezing this cheeseburger soup there are a few adjusts that need to be made.

It is best to leave out potatoes because after being frozen they do become mushy.

Also, it does have sour cream, cheese and a milk base.

This kind of soup does not freeze well. It is best to enjoy your cheeseburger soup fresh!

There are ways to freeze this cheeseburger soup recipe though and I am here to help with that.

  • Storing cheeseburger soup: once your cheeseburger soup is completely cooled place your cheeseburger soup in an airtight container or ziplock bag. This will keep in the refrigerator for 3 to 4 days long. When ready to reheat you may need to add a little chicken broth if it is too thick.
  • Can you freeze your cheeseburger soup? Yes, kind of. It is best fresh and made to serve. If you are needing to freeze this soup and are planning it from the beginning, I recommend leaving out the potatoes until you are warming it back up. Potatoes tend to go mushy when they are frozen in a soup. Once your soup is completely cooled, add your soup to a ziplock bag with excess air removed. Lay flat in your freeze. This will last about 1 month. Freezing too long can separate the soup leaving it hard to reheat and combine back together.
  • How to reheat cheeseburger soup: It is best to reheat your soup on the stove top or in a slow cooker. No need to thaw your soup. Simply add the frozen soup to your pot and reheat on low stirring often. They will keep the soup from separating.
Cheeseburger soup

More delicious soup recipes

Cheeseburger soup with a spoon.

Cheeseburger Soup

Award Winning Cheeseburger Soup is a thick and hearty soup with lean, tender ground beef, shredded carrots, diced celery and potatoes in a warm and creamy cheese soup. This is an award winning soup and it is excellent! 

  • 1/2 pound ground beef (use 1 pound)
  • 3/4 cup chopped onion
  • 3/4 cup shredded carrots
  • 3/4 cup diced celery
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley flakes
  • 4 tablespoons butter (divided)
  • 3 cups chicken broth
  • 4 cups peeled and diced potatoes
  • 1/4 cup all purpose flour
  • 2 cups of Velveeta processed cheese cubed (I used 16 ounce or- 2 cups shredded cheddar cheese)
  • 1 1/2 cups milk
  • 3/4 teaspoon salt
  • 1/4 to 1/2 teaspoon pepper
  • 1/4 cup sour cream
  1. Brown the ground beef in 3 quart saucepan. Drain and set aside.
  2. In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender.
  3. Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
  4. In small skillet melt remaining butter (3 T) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
  5. Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.

Updated on December 3, 2019

Original Post on December 27, 2012

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Cheeseburger soup photo

Literally the BEST Chicken Noodle Soup

Literally the BEST Chicken Noodle Soup has thick chicken chunks, sliced carrots and celery, wide noodles soaking in a smooth chicken broth filled with flavorful seasonings and cooked to perfection. A warm and comforting soup this winter!

Warm up to this savory soup this winter time. If you love soup here are your classic soup recipes to try Tomato Basil Soup, The Best Broccoli Cheese Soup Recipe or Minestrone Soup.

Chicken noodle soup

Chicken Noodle Soup

This is literally the BEST chicken noodle soup recipe EVER!

The flavoring is AMAZING and the ingredients are simple.

Colder days are ahead of us and you know a good chicken noodle soup is going to be needed to get you through.

Chunks of chicken, thick slices of vegetables and all the flavor you can imagine with simple and easy ingredients.

This chicken noodle soup recipe is the BEST of the BEST!

Sick days, comforting days and just because days are just what this chicken noodle soup recipe is for.

Warm up with a bowl full and feel the love and comfort in every bite!

You are going to want to double this recipe to have more often then not this winter season.

What you need to make chicken noodle soup

This chicken noodle soup is just what you are needing this winter season.

Loads of flavor, easy to make and simple ingredients!

Who doesn’t love a good chicken noodle soup recipe?!

This is a tried and true soup that will carry on a great tradition and will never let you down.

It is not lacking any flavor and still has simple ingredients that are right in your pantry.

This chicken noodle soup is made with pure love and will comfort your soul, it is that good!

Everything is so simple to throw together and perfect for that left over chicken.

Simply add in a rotisserie chicken, shredded apart or any left over chicken that you may have from leftovers.

It is that easy and so good!

  • Olive oil: great for sautéing your vegetables and making sure they don’t stick.
  • Carrots: sliced up as thick as you prefer.
  • Celery: diced up as thick as you like.
  • Onion: sliced and diced into cubes.
  • Garlic: added flavoring.
  • Thyme: seasoning for taste and flavor.
  • Salt and pepper: just a pinch!
  • Chicken broth: adds a great flavorful base.
  • Egg noodles: thick and soaks up the broth when eating.
  • Chicken: leftover, cooked and shredded prior to making this recipe.
  • Parsley: flavorful seasoning.

How do you make chicken noodle soup

Chicken noodle soup comes together quickly and effortlessly with these few steps.

Simply sauté your vegetables, add in broth and noodles then simmer with your leftover chicken- it is that simple!

You will have a quick and easy dinner within 20 minutes. It is quick, easy and comforting.

Add some crackers, a side of bread or simply eat it plain and enjoy the warmth from your chicken noodle soup.

It is the BEST of the BEST!

  • Sauté vegetables and seasonings: In a large pot over medium high heat, add the olive oil, carrots, celery, and onion. Sauté until tender 4-5 minutes. Add the garlic, fresh thyme, and salt and pepper and sauté for 1 minute more.
  • Add broth and noodles: Pour in the chicken broth and egg noodles and bring to a boil on high heat. Reduce to a simmer and let the noodles cook until al dente for about 10 minutes.
  • Add chicken and simmer until ready to serve: Add in the chicken, and fresh parsley right before serving and continue to simmer until the chicken is heated throughout. Salt and pepper additionally to taste.

Chicken noodle soup process of cooking

Variations of chicken noodle soup

I love my chicken noodle soup simple and complete with just a few ingredients and all the flavoring.

Here are more adventurous ways of making chicken noodle soup recipe.

Substitute or add in to make this chicken noodle soup recipe your own.

  • Oil: instead of oil you can use butter to sauté the vegetables.
  • Vegetables: spinach, green beans, peas, zucchini, canned tomatoes, corn or even potatoes are some things to try.
  • Seasoning: try adding or substituting any herbs to fresh or dry.
  • Meat: leftover meat is always best and trying turkey, variations of chicken or shredded ham are always great.
  • Broth: switch out your chicken broth for turkey broth or bone broth for different variations.
  • Noodles: tortellini, bowtie pasta, small shell pasta or even spaghetti noodles are great to have if you don’t have egg noodles on hand.

Tips for chicken noodle soup

This chicken noodle soup recipe is simple and easy to make.

You will have your family and friends asking for more.

It is one of the BEST chicken noodle soup recipes out there.

And the what is even better is how quick and easy it all comes together and tastes AMAZING!

With these simple to use tips you will have one amazing chicken noodle soup!

  • To plan ahead, cut up your vegetables the night before or morning of before cooking. That way it just takes minutes to put everything in the pot.
  • Avoid your vegetables from getting soft and mushy by cutting them larger if you plan to simmer or use a slow cooker.
  • Use a slow cooker for cooking your chicken noodle soup. Follow the recipe just leave out your noodles until ready to serve.
  • To thicken you soup, add a starch like flour or cornstarch. In a bowl add about one tablespoon mixed with water then continue to add more depending on the thickness and consistency you are looking for.
  • If you plan to thicken your soup don’t add the flour or cornstarch directly into the soup. It will clump up and be not work.
  • As your noodles sit in the broth it will continue to absorb the broth and you will need to add more when warming up again.

Chicken noodle soup

Storing chicken noodle soup

I love to double my chicken noodle soup recipe to have for now and then storing in the freezer.

It makes it perfect to warm up on the cold winter days or when I know someone is not feeling well.

There is something about a warm, comforting chicken noodle soup in a bowl.

This winter you will not want to skip out on the BEST, tried and true, chicken noodle soup recipe.

It will be the one soup everyone is raving about this winter season!

  • Storing chicken noodle soup: follow the recipe and let cool completely. Once your chicken noodle soup is cooled, place in an airtight container and store in the refrigerator for 3 to 4 days. When reheating you may need to add in more broth.
  • Can you make chicken noodle soup ahead of time? Yes! I love this recipe for that. Simply make and cook your chicken noodle soup. I like to leave out the noodles if I know I am making ahead of time. I even chop my vegetables thicken so they won’t be mushy or too soft while cooking for a longer period of time. This is a great way to make it in a slow cooker too.
  • Can you freeze chicken noodle soup? Yes, this chicken noodle soup will freeze well. Follow the directions making the chicken noodle soup except skip adding in the noodles. Allow the chicken noodle soup to cool completely. Place in a ziplock bag and lay flat in the freezer. When ready to warm up, thaw overnight in the refrigerator. Then reheat on the stove or in the microwave and add in the noodles at this time. This will last in the freezer for about one month.

More soup recipes

Chicken noodle soup in a bowl.

Chicken Noodle Soup Recipe

Literally the BEST Chicken Noodle Soup has thick chicken chunks, sliced carrots and celery, wide noodles soaking in a smooth chicken broth filled with flavorful seasonings and cooked to perfection. A warm and comforting soup this winter!

  • 2 tablespoons olive oil
  • 4 large carrots (sliced)
  • 4 celery stalks (sliced)
  • 1 small onion (diced)
  • 3 garlic cloves (minced)
  • 2 Tablespoons fresh thyme (stems removed)
  • salt and pepper
  • 10 cups chicken broth
  • 12 ounce wide egg noodles
  • 2 cups shredded chicken
  • 2 Tablespoons fresh parsley
  1. In a large pot over medium high heat, add the olive oil, carrots, celery, and onion. Sauté until tender 4-5 minutes. Add the garlic, fresh thyme, and salt and pepper and sauté for 1 minute more.
  2. Pour in the chicken broth and egg noodles and bring to a boil on high heat. Reduce to a simmer and let the noodles cook until al dente for about 10 minutes.
  3. Add in the chicken, and fresh parsley right before serving and continue to simmer until the chicken is heated throughout. Salt and pepper additionally to taste.

Jalapeño Bacon Cheese Ball

Jalapeno Bacon Cheese Ball is a creamy, soft cream cheese ball mixed with a little spice from jalapeños and added spices rolled in crunchy bacon, chopped green onions and salty pecans. This is the perfect holiday appetizer! 

The perfect combination of spice and creaminess from this cheeseball. If you love the spice from a jalapeño try this Jalapeno Poppers Recipe with Bacon, Cheeseburger Stuffed Jalapeno Poppers or Jalapeno Popper Dip.

bacon_jalapeno_cheeseball

Jalapeno Bacon Cheese Ball

Jalapeño Bacon Cheeseball is loaded with cheese, bacon, and jalapeños.

This is always the biggest hit at any party!

I have had this secret obsession lately with jalapeños since I made this Jalapeno Cornbread.

I have always been a wuss when it comes to things that are spicy, so I have been afraid to always give anything with jalapeños a try.

Boy have I been missing out!

The cream cheese helps to cool down the jalapeños and gives it just enough of a kick to give it amazing flavor.

This is a true holiday appetizer that is prefect for your holiday parties this season!

How do you form a cheese ball?

When rolling Cheese Balls I find it easiest to transfer the mixture onto a section of Saran Wrap.

Next take and pull the corners together and twisting it to easily form a ball with minimal mess.

Then by either cutting the wrap at the base of the twist, or by simply untwisting it to transfer it to a serving dish.

What you need to make a jalapeño bacon cheese ball

This Jalapeño Bacon Cheese Ball was hands down one of the best cheese balls I have ever had!!

All of the things that I loved about that dip were packed inside and out of this cheeseball.

Cream cheese, cheddar cheese, jalapeños, all came together to make this yummy cheese ball that you won’t be able to get enough of.

Oh but lets not forget the bacon!

Everything is better with bacon and this cheese ball not only had them inside, but it is rolled in bacon!

This is the ultimate cheese ball and I know it will be a hit wherever you take it!

  • Cream cheese: softened
  • Jalapeños: seeded and finely chopped, divided
  • Cheddar cheese: shredded
  • Bacon: cooked and chopped, divided
  • Green onions: chopped
  • Seasoning salt: added seasoning
  • Garlic: minced
  • Worcestershire sauce: extra flavoring
  • Cumin: seasoning with a little earthy spice
  • Pecans: coarsely chopped

How to make jalapeño bacon cheese ball

  • Mix together the cheese ball: In a medium sized bowl, stir together cream cheese, half of the jalapeños, shredded cheddar cheese, half of the bacon, green onions, seasoning salt, minced garlic, Worcestershire sauce, and cumin until fully incorporated.
  • Coat the cheese ball: On a large plate combine other half of the bacon, jalapeños, and pecans. Shape the cream cheese mixture into a ball and roll it onto the plate to coat well.
  • Chill and serve: Cover with seran wrap and chill for an hour before serving. Store leftovers in the fridge for up to 3 days.

jalapeno_bacon_cheeseball

Tips on making a jalapeño bacon cheese ball

  • Leave your cream cheese on the counter to soften. This will take about one hour leaving it in its container. Once your cream cheese feels cool to the touch then wait another 20 to 30 minutes.
  • Mix in different variations of ingredients: walnuts, sliced almonds, crushed crackers or Chex mix and candied pecans or other cheese variations.
  • When shredding cheese make sure to not use pre-shredded cheese. Pre-shredded cheese does not work well to stick to things.
  • Roll your cheese ball on the counter to help form the shape. Then finish shaping it with your hands.
  • Be sure to double to recipe for a larger party or make multiple smaller cheese balls for around the table.

If you love cheese balls try these

There are so many fun ways to make a cheese ball.

We love making them and having them apart of our holiday parties.

Making a cheese ball recipe is effortless and tastes so good.

Not only is it addicting and delicious these cheese ball recipes look even better on your table.

What goes with a jalapeño bacon cheese ball

Vegetables, crackers and bread are my go-to dipping food.

They add some sweet, salty and the perfect texture when dipping into this jalapeño bacon cheese ball.

  • Bell peppers: all colors are great and sliced.
  • Bread: Usually a harder bread that is sliced and chunked.
  • Carrots: baby carrots are perfect for this.
  • Crackers: salty crackers are best.
  • Cucumbers: sliced in chunks
  • Pita chips: buy them by the bag
  • Pretzels: go with the bigger, flatter ones that are easier to dip.

_MG_8377

Storing jalapeño bacon cheese ball

  • How to store a jalapeño bacon cheese ball: this cheese ball recipe will last in an airtight container for up to one week in the refrigerator. Make sure your cream cheese ball does not get smashed in the container or roll it again when ready to serve.
  • Can you make a jalapeño bacon cheese ball ahead of time? Yes, this is a great make ahead appetizer. Prepare and make your cheeseball as instructed. Right before you add the rolled ingredients refrigerate for up to one week. When you are ready to serve, roll and add the outside ingredients on the cheese ball mixture. Serve and enjoy!
  • Can you freeze a jalapeño bacon cheese ball? Yes, you can freeze a cheese ball.  It makes it easy to plan ahead for the holidays or other occasions.  To prepare them for the freezer, make the cheese ball and wrapt them tightly in plastic and place them in a freezer safe bag.  If you are adding a coating, then add that before serving.

More Holiday Appetizers

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Watch a video on how to make Jalapeño Bacon Cheeseball here:

Jalapeño Bacon Cheeseball

A delicious cheeseball packed with bacon and jalapeños. The cream cheese cools down the jalapeño combining it all into one amazing cheese ball!

  • 2 (8 ounce) packages cream cheese (softened )
  • 3 jalapeños (seeded and finely chopped, divided)
  • 1 cup shredded cheddar cheese
  • 8 slices of bacon (cooked and chopped, divided)
  • 1/4 cup green onions (chopped)
  • 1 teaspoon seasoning salt
  • 1 teaspoon minced garlic
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon cumin
  • 1/2 cup pecans (coarsely chopped)
  1. In a medium sized bowl, stir together cream cheese, half of the jalapeños, shredded cheddar cheese, half of the bacon, green onions, seasoning salt, minced garlic, Worcestershire sauce, and cumin until fully incorporated.
  2. On a large plate combine other half of the bacon, jalapeños, and pecans. Shape the cream cheese mixture into a ball and roll it onto the plate to coat well.
  3. Cover with seran wrap and chill for an hour before serving. Store leftovers in the fridge for up to 3 days.

Updated on November 30, 2019

Original Post on December 8, 2014

 

 

Rolo Pretzel Turtle Recipe

This Rolo Pretzel Turtle Recipe has a hard, salty pretzel layered with a caramel hidden inside a chocolate for a creamy inside topped with a crisp pecan. This salty and sweet treat is perfect for the holidays this season!

These are great to share or enjoy as a snack. If you love quick and easy candies like these try this Best Christmas Crack Recipe (Saltine Cracker Toffee), Ooey Gooey Chex Mix or Easy Crockpot Candy.

Rolo Pretzel Turtle Recipe

Simple and quick treat that is perfect for making on a winter day.

My girls love this Rolo pretzel turtle recipe.

They know just how to lay the pretzels out perfectly, add the Rolo on top and gently press down on the pecan.

It makes for a ooey gooey chocolate turtle treat.

Delicious and so fun to have little fingers apart of it all.

We love to make these for neighbor gifts, leaving them out as a snack or just indulging on them right when they get out.

These Rolo pretzel turtle treats are just what you need this holiday season!

What you need to make Rolo pretzel turtles

Simple ingredients for a simple recipe that is a total sweet and salty treat perfect for the holidays.

Only three ingredients to make these Rolo pretzel turtle recipe easy and kid friendly.

You will love the simplicity of it all and how tasty they are when they melt in your mouth.

  • Snap pretzels: this gives more of a base for the Rolo to melt on.
  • Rolo candies: has a caramel middle with a chocolate covering.
  • Pecan halves: gives the look of a turtle and adds a soft textured crunch that pairs well with other ingredients.

How to make Rolo pretzel turtles

  • Prepare pretzels and preheat oven: Preheat oven to 300 degrees. On a baking sheet arrange the pretzels in a single layer on parchment paper. Place a unwrapped rolo on top each pretzel.
  • Bake and press pecan on chocolate: Bake for 4 minutes and remove from the oven. Press a pecan half into the top of the warm chocolate. Let cool completely.

Variations of making Rolo chocolate turtles

There are so many fun variations you can make for the Rolo chocolate turtle recipes.

Mixing chocolate and specialty nuts over the salty pretzel is just SO fun.

Different candies for holidays or even sprinkling some extra sea salt for a delicious flavoring.

All these variations are just what you need to make this turtle recipe fun and delicious for the holidays!

  • Chocolate: mini chocolate chips, mint chocolate chips, Hershey kisses. m and m’s, Reese’s pieces or white chocolate.
  • Caramel: you can use whole caramel candy, melted caramels or use my Homemade Caramels recipe.
  • Nuts: crush up nuts or a mixture of nuts, walnuts, almonds or cashews for a fun flavor.
  • Topping: Coconut flakes, sea salt or mini marshmallows.
  • Pretzels: leave out the pretzels or use the looped pretzel. Try to find them with a good base that won’t leave a mess and hold it together.

Tips on making Rolo chocolate turtles

  • Toast pecans: toasting pecans adds a more flavorful taste. Use a skillet to toast for one to two minutes.
  • Don’t worry: these don’t have to be perfect, it is best to work fast.
  • Line pans: silicone liners work really well or parchment paper will work too.
  • Caramels: microwave your caramels if you are not using a Rolo. This is a quicker way to melt your caramel. If your caramel starts to harden, simply add it back into the microwave to reheat.
  • Chocolate: to melt your chocolate, add in a bit of oil to help melt your chocolate in the microwave if you are not using a Rolo.

Love turtle desserts?! Try these too!

More holiday treats

Rolo Pretzel Turtle Recipe

  • 40 Snap pretzels
  • 40 Rolo Candies (unwrapped)
  • 40 Pecan Halves
  1. Preheat oven to 300 degrees. On a baking sheet arrange the pretzels in a single layer on parchment paper. Place a unwrapped rolo on top each pretzel.
  2. Bake for 4 minutes and remove from the oven. Press a pecan half into the top of the warm chocolate. Let cool completely.

 

Turkey Mediterranean Casserole

This Turkey Mediterranean Casserole​ features artichokes, fusilli pasta, sun dried tomatoes and Lindsay® Kalamata Olives baked in a red tomato sauce and topped with Lindsay® Chopped Black Olives. Simple, delicious ingredients in 30 minutes!

One pan, easy dinner and casserole style for easy clean up! Love casseroles as much as I do, try this Chicken Tetrazzini Casserole, Leftover Turkey Casserole or Creamy Chicken Noodle Casserole.

Turkey Mediterranean Casserole

Lindsay Olives are perfect for any occasion and make every meal more memorable, ensuring there are no boring bites!

Whether served alone or as an added boost of flavor in your favorite recipes, Lindsay Olives make celebrating the big holidays and “olive” the moments in between more delicious!

What’s so special about Lindsay olives?

For more than 100 years, Lindsay has brought unparalleled flavor and quality to kitchen tables across America. 

The fourth-generation, family-owned and operated company offers a wide variety of products, from rich and bold Kalamata Olives to Organic Black Ripe Olives, that are perfect for family favorite recipes and new culinary adventures.

Lindsay Olives in their jars

What ingredients do I need?

Grab these easy-to-find ingredients that are right at your fingertips in your local grocery store. 

  • Lindsay® Chopped Black Olives: ​adds texture and a rich, nutty flavor to the dish.
  • Fusilli pasta: ​a spiral pasta that food easily sticks to; perfect for a balanced blend of flavors. 
  • Turkey: ​leftover turkey is best, but any kind of meat will also work. 
  • Sundried tomatoes: ​add a fresh taste to the casserole. 
  • Artichokes: ​drained and layered.
  • Lindsay® Kalamata Olives: ​for a bold Mediterranean flavor
  • Parsley: ​chopped 
  • Basil: ​chopped 
  • Salt and pepper: ​to taste 
  • Marinara sauce: ​adds a savory flavor to the overall mixture. 
  • Mozzarella cheese: ​melted for a cheesy finishing touch. 

Cutting Lindsay Olives up with a knife

How are Lindsay Naturals different from other black ripe olives?

Black ripe olives have Ferrous Gluconate, a water-soluble iron salt and color stabilizer, that helps maintain the black color in the olives.

Lindsay Naturals process does not use Ferrous Gluconate which creates a dark brown colored olive, rather than the dark satin black.

Lindsay Naturals are canned in plain water and sea salt. They contain no artificial flavors, colors or preservatives.

Turkey Mediterranean casserole in a bowl with all the ingredients separated.

How to Make Turkey Mediterranean Casserole

This simple meal is not only easy to layer together, but it only takes 20 minutes to bake.

It is the perfect family meal to make together on a busy night! 

  • Cook pasta: ​Preheat oven to 350° degrees. Cook the pasta according to package directions and then drain. 
  • Add pasta and ingredients together: ​Add the pasta to a large bowl with turkey, sundried tomatoes, artichokes, Kalamata olives, parsley, basil, salt and pepper to taste, and marinara sauce. Mix together. 
  • Layer the ingredients: ​In a 9×13 dish layer half of the pasta evenly. Top with half of the cheese. Put the rest of the pasta on the top. Layer with the chopped black olives. Top with remaining cheese. 
  • Bake for 20-25 minutes:​ Or until cheese is bubbly and casserole is heated through. 

turkey mediterranean casserole in a dish.

Frequently asked questions about Lindsay Olives

  • How long are Lindsay Olives good before and after opening?

    Our canned olives are good for four years before opening and our jarred olives are good for three years before opening. For best quality, we recommend that you refrigerate your olives and use within 10 days of opening. After opening your olives it is best to store them in a non-metallic, covered container and kept in brine to ensure the best quality.

  • Why are there pits in the olives that are labeled as “pitted”?

    There may be times during the automated pitting process when an olive will be missed due to its softer texture and the pit remains inside. Although this may happen, it does not affect the quality of your olives.

  • How are Lindsay Naturals Green Ripe Olives different from other green or black olives?

    Unlike their tart Spanish Green cousins and more like their mellow Black Ripe siblings, Lindsay Naturals Green Ripe Olives have a unique nutty and buttery flavor. They do not contain Ferrous Gluconate and are canned in water and sea salt, nothing else!

  • Are Lindsay Olives gluten-free and casein-free?

    Yes, our olives are both gluten free and casein free. Our Black Ripe Olives do contain Ferrous Gluconate, which is used to stabilize the color. Ferrous Gluconate comes from corn and is not related to gluten.

  • What kind of salt is used in Lindsay Black Ripe Olives?

    The salt we use in our olives is kiln dried sea salt sourced from the San Francisco Bay. It is non-iodized and put in the water used for the brine. This salt doesn’t have added iodine like you’d find in table salt. There is approximately 2.5% salt in our black ripe olives.

  • Why is there no liquid in Lindsay Chopped Olives?

    Lindsay Chopped Olives are meant to be liquid-free to allow for versatile use in many different types of dishes.

turkey mediterranean casserole in a dish with Lindsay Olives poured over top.

Tips for making turkey mediterranean casserole

    • Pasta: ​Cook the pasta ahead of time to ensure that the whole dish is done at the same time. Feel free to substitute your favorite pasta. 
    • Meat: ​Don’t have turkey? That’s okay! You can try it with chicken or chunks of beef. 
    • Olives: Mix and match your favorite Lindsay Olives for this dish for a different twist on this classic casserole each time! 

Turkey Mediterranean casserole getting ready to be baked

Storing turkey mediterranean casserole

  • Can you make Turkey Mediterranean Casserole ahead of time? ​Yes, I love how quick this casserole comes together and you can make it ahead for a busy night. 
  • Can you freeze Turkey Mediterranean Casserole? ​Yes, simply cook your pasta and layer your ingredients following the directions. Either bake, let cool and then freeze your casserole dish or freeze your casserole right before baking. This will stay in your freezer for 1 month. 
  • How do you warm up Turkey Mediterranean Casserole? ​When ready to reheat, simply place in the oven and bake for 45 minutes or until warmed up.

Turkey Mediterranean casserole in a dish with a fork pulling it away.

Lindsay Olive Products: 

  • Black Ripe Olives:​ Bursting with flavor and conveniently sized from small to colossal –including chopped and sliced – Lindsay Black Olives will please every palate and enhance any recipe. Plump, mellow and delicious, their taste profiles are perfect for virtually anything, from salads to pizzas, and even your fingers. 
  • Organic Black Ripe Olives:​ The world’s first USDA-certified organic black ripe olive is made with three simple ingredients: olives, sea salt, water…and nothing else. Enjoy the smooth, nutty flavors of Lindsay’s Organic Black Ripe Olives in a variety of sizes, as well as sliced – perfect on their own or to elevate any dish. 
  • Snack and Go!:​ Packed in convenient and portable cups without liquid, enjoy the premium flavors of Lindsay olives on-the-go in four delicious varieties: Pitted Black Ripe, Sliced Black Ripe, Pimiento Stuffed Spanish Manzanilla and Pitted Greek Kalamata. Whether at school, the office, in the car, or at the ball park, Lindsay Snack and Go! Olives are the perfect finger-friendly snack for busy parents and kids. 
  • Specialty Olives:​ From rich and bold Kalamatas to tart and zesty Manzanillas Stuffed with Pimiento, there’s a jar of Lindsay olives for every occasion. Add flavorful flair to sauces, serve up crowd-pleasing finger foods, or finish off a cocktail with the perfect garnish, the small yet mighty Lindsay olive knows no boundaries.

Up close photo of the Turkey Mediterranean casserole.

More casserole dishes

Turkey Mediterranean Casserole on a plate

Turkey Mediterranean Casserole

This Turkey Mediterranean Casserole​ features artichokes, fusilli pasta, sun dried tomatoes and Lindsay® Kalamata Olives baked in a red tomato sauce and topped with Lindsay® Chopped Black Olives. Simple, delicious ingredients in 30 minutes!

  • 1 pound fusilli pasta
  • 3 cups turkey (chopped)
  • 1/3 cup sun dried tomatoes (drained)
  • 1 14 ounce can artichokes drained
  • 1 7 ounce jar Lindsay pitted. Kalamata olives, roughly chopped
  • 1 T Fresh Parsley chopped
  • 2 T fresh basil chopped
  • salt and pepper to taste
  • 2 cups marinara sauce
  • 1 4.25 ounce can Lindsay black chopped olives
  • 3 cups mozzarella cheese
  1. Preheat oven to 350. degrees. Cook the pasta according to package directions. Rinse and drain. Add the pasta to a large bowl with turkey, sun dried tomatoes, artichokes, Kalamata olives, parsley, basil, salt and pepper to taste, and marinara sauce. Mix together.
  2. In a 9×13 dish layer half of the pasta evenly. Top with half of the cheese. Put the rest of the pasta on the top. Layer with the chopped black olives. Top with remaining cheese. Bake for 20-25 minutes or until cheese is bubbly and casserole is heated through.

Lindsay Olives in a jar, laying down.