Best Banana Pancakes

Best Banana Pancakes are delicious pancakes that taste just like warm banana bread! Great for using over ripe bananas!

Mornings taste better with pancakes! If you love pancakes as much as I do try this Maple Sweet Potato Pancakes, Blueberry Sour Cream Pancakes or The Best Buttermilk Pancakes.

Banana pancakes stacked on top of each other.

Banana Pancakes

I am starting to think that I buy bananas just so that they can get over ripe and I can make something delicious!

I needed a yummy breakfast and I love banana bread so I couldn’t wait to try this recipe!

I have seen banana bread pancakes  and I have been wanting to try it for a while now.

These pancakes tasted just like banana bread!

They were really thick and moist and had a delicious banana flavor.

I especially loved the vanilla maple glaze on top!

This was the perfect way to use my over ripe bananas and this breakfast was a huge hit!

What you need to make banana pancakes

  • All purpose flour: holds it all together and adds the thick, rich flavor of pancake.
  • Baking powder: helps them fluff up and stay puffy.
  • Salt: baking powder and salt have a perfect combination of raising the pancakes.
  • White sugar: a little sweetness to the pancakes.
  • Cinnamon: added taste of homemade bread.
  • Nutmeg: love the nutty, earthy flavor in these pancakes.
  • Milk: makes them nice and creamy.
  • Vanilla extract: just a hint of extra flavor.
  • Bananas: the riper the better!
  • Butter: sticks it all together.
  • Pecans: adds a more delicious topping over these banana bread pancakes.

Vanilla Maple Glaze:

  • Maple syrup: sugary and sweet for the glaze.
  • Powdered sugar: thickens the glaze up.
  • Vanilla: a dash adds so much flavor!

dry ingredients in a glass bowl being whisked together

How to make banana bread pancakes

  • Whisk together ingredients: Preheat a skillet to medium low heat. In a large mixing bowl whisk flour, baking powder, sugar, salt, cinnamon, brown sugar and nutmeg. Add the milk and vanilla and stir until incorporated. It will be thick.
  • Combine and mix together:Add in mashed bananas and melted butter and mix together until the batter is smooth.
  • Prepare skillet: Spray skillet with cooking spray and add 1/3 cup of batter to the center. It takes about 1-3 minutes for the bubbles to appear because the batter is thicker. Once the bubbles appear flip to the other side.
  • Cook pancake batter: Repeat with remaining batter. I was able to get about 8 pancakes.
  • Make the vanilla maple glaze: whisk together the maple syrup, powdered sugar and vanilla. Serve over warm pancakes.

Banana mix in with ingredients in a glass bowl and spatula

Topping and add-ins for banana bread pancakes

  • Chocolate: chocolate chips, white chocolate or Nutella.
  • Nuts: pecans, walnuts, candied nuts, cashews.
  • Fruit: raspberries, cranberries, blueberries or strawberries.
  • Coconut: shredded
  • Syrup: maple, caramel, chocolate or buttermilk.

All ingredients mixed together

Tips for making banana bread pancakes

I love to make these ahead of time before my kids come down to eat.

Resting them in the oven only helps keep them warm and does not over bake them.

They are still fluffy, moist and ready to enjoy!

For fluffier pancakes let the batter rest for a moment

  • For more of a banana bread pancake divide the flour with 1 cup flour and 1 cup wheat flour.
  • Instead of white sugar, you can use brown sugar in replace of it for a sweeter taste.
  • These pancakes don’t take much time, but to make it easier you can even mix and combine the ingredients in the blender and blend until smooth.
  • The batter does best if you give it some time to rest before cooking it on the skillet. This will activate the leavening agents and help to thicken up the batter.
  • For best results, using a non-stick skillet will help your pancakes cook throughout.
  • A little butter or non-stick grease is great to add to the skillet before pouring your batter on.
  • You will want to make sure that your skillet is warm to hot before you pour your batter on it. That way they will cook evenly throughout the pancake.
  • Once the middle begins to bubble up, the pancakes are ready to be flipped.
  • If you are planning to make these a little ahead, keep them warm and fresh by simply placing the cooked pancakes on a baking sheet and place in the oven at the lowest temperature (around 170 degrees Fahrenheit. When ready to serve, pull them out of the oven.

banana pancakes on the skillet

More banana recipes to enjoy!

banana pancakes stacked together and ready to eat.

 

Banana Pancakes

Delicious pancakes that taste just like warm banana bread! Great for using over ripe bananas!

  • 2 cup all purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup white sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2/3 cup milk
  • 1 tablespoon vanilla extract
  • 3 large very ripe bananas (mashed)
  • 2 tablespoons butter (melted)
  • chopped pecans for garnish (optional)

Vanilla Maple Glaze:

  • 1/2 cup maple syrup
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla
  1. Preheat a skillet to medium low heat. In a large mixing bowl whisk flour, baking powder, sugar, salt, cinnamon, brown sugar and nutmeg. Add the milk and vanilla and stir until incorporated. It will be thick.
  2. Add in mashed bananas and melted butter and mix together until the batter is smooth.
  3. Spray skillet with cooking spray and add 1/3 cup of batter to the center. It takes about 1-3 minutes for the bubbles to appear because the batter is thicker. Once the bubbles appear flip to the other side.
  4. Repeat with remaining batter. I was able to get about 8 pancakes.
  5. To make the vanilla maple glaze, whisk together the maple syrup, powdered sugar and vanilla. Serve over warm pancakes.

Updated on October 13, 2019

Original date on March 7, 2014

 

 

3 Ingredient Candied Sweet Potatoes

Candied Sweet Potatoes are just that, sweet and tender, juicy, bright orange sweet potatoes that will warm your home and melt in your mouth! Only 3 ingredients is all you need!

Sweet potatoes are the perfect side dish this holiday season! If you love sweet potatoes as much as I do try this Mashed Sweet Potatoes, Roasted Honey Cinnamon Butter Sweet Potatoes or The Best Sweet Potato Casserole.

Candied Sweet Potatoes

Candied Sweet Potatoes

Sweet potatoes mixed with warm butter and brown sugar glaze is as simple and delicious as it gets!

What you need to make candied sweet potatoes

  • Sweet potatoes: larger sweet potatoes are best.
  • Butter: just bring on the fat and enjoy it with these sweet potatoes!
  • Brown sugar: sweetness and tastes like candy.

sweet potatoes cut up

How to make candied sweet potatoes

  • Prepare sweet potatoes: Preheat oven to 350 degrees. Rinse and scrub sweet potatoes. Peel and slice to be about 1/4 inch thickness.
  • Make your glaze: In a medium sized saucepan add the butter and melt over medium high heat. Add the brown sugar and stir.
  • Cover and bake sweet potatoes: In a 9×13 inch dish add the sweet potatoes and pour the brown sugar butter mixture on the top. Cover with foil and bake for 30 minutes.
  • Remove foil and bake: Remove foil and stir and bake for an additional 10-15 minutes until sweet potatoes are tender. Let sit for about 10 minutes to let the sauce thicken before serving.

Variations of candied sweet potatoes

  • Substitute honey or maple syrup instead brown sugar in the sauce for a more subtle and sweet mixture.
  • Add marshmallows, chopped pecans or a streusel mixture to make enhance your sweet potatoes.
  • Enjoy a more citrus appearance and taste to your sweet potatoes by adding some orange juice (about 1/4 cup) and orange zest (about 1/2 teaspoon) to the butter.
  • Add in apple juice or apple cider for another fall favorite flavoring.

sweet potatoes in pot with candied sauce over top

Tips for baking sweet potatoes

  • Usually you are looking for the long, skinny sweet potatoes when baking them whole. Since you are baking them in slices you will want fatter and rounder sweet potatoes.
  • Wash and dry your potatoes before cutting. Removing all the excess dirt off with be easier and smoother for you.
  • When you are cutting your sweet potatoes leave out the tips on the ends. Those tend to burn and have a harder texture.
  • Cut each of the sweet potatoes about the same thickness for them to all have the same amount of cooking time.
  • If your sweet potatoes are hard to cut through, I like to microwave them a bit so that they are soft enough to easily cut through.
  • To cook on the stove top, simply follow the instructions from the recipe and cook over the stove top with a lid on your pot, stirring occasionally.
  • Add in one teaspoon of ground cinnamon and/ or cinnamon sticks to the dish before baking.
  • You will not want to use pre-cooked canned sweet potatoes. Fresh sweet potatoes work best for this recipe.

Candied sweet potatoes baked

Storing candied sweet potatoes

  • Storing sweet potatoes: your sweet potatoes will need to be kept stored and in a cool, dry and dark area like a pantry or even garage. The refrigerator is not a great place or direct sunlight. This will discolor your sweet potatoes and make them mushy. Try to avoid mixing your sweet potatoes in with other fruits and vegetables. They tend to go brown quicker. It is best to leave separate.
  • Making ahead: pre-slicing your sweet potatoes is a great idea and gives you a head start to your holiday dinner; however, they do not do well pre-sliced for very long. If it is within a few hours you will be great!
  • Refrigerating or Freezing: after cooking them and letting them cool completely store in an airtight container and keep in the refrigerator for 4 to 5 days or freezing for up to 1 month.
  • Reheating: when ready to warm up, simply reheat in the microwave or stove. Microwave wit ha little more butter added to the mixture and cooking until heated through. Place in the oven and reheat at 350 degrees Fahrenheit for 12 to 15 minutes or until warm.

More potato recipes

Candied Sweet Potatoes

Candied Sweet Potatoes are just that, sweet and tender, juicy, bright orange sweet potatoes that will warm your home and melt in your mouth! Only 3 ingredients is all you need!

  • 4-5 Large Sweet potatoes
  • 1/2 cup butter
  • 1 cup brown sugar
  1. Preheat oven to 350 degrees. Rinse and scrub sweet potatoes. Peel and slice to be about 1/4 inch thickness.
  2. In a medium sized saucepan add the butter and melt over medium high heat. Add the brown sugar and stir.
  3. In a 9×13 inch dish add the sweet potatoes and pour the brown sugar butter mixture on the top. Cover with foil and bake for 30 minutes.
  4. Remove foil and stir and bake for an additional 10-15 minutes until sweet potatoes are tender. Let sit for about 10 minutes to let the sauce thicken before serving.

 

 

Chicken Parmesan Casserole

All of the goodness of chicken parmesan packed into a delicious cheesy casserole!  Crispy chicken, marinara sauce, penne pasta, and cheese come together in this easy to make dish!

Casseroles are simple and delicious to make.  If you love casseroles as much as we do try this Easy Teriyaki Chicken Casserole, No Peek Chicken and Rice Casserole or Easy Sausage and Rice Casserole. chicken parmesan casserole

Chicken Parmesan Casserole

This time of the year is great for a delicious casserole.

It is starting to cool down outside and a good casserole is comfort food at its finest.

Chicken parmesan is one of my favorite dishes!  I love the crispy breaded chicken with the marinara sauce on top and melted cheese.

So why now turn it into a delicious casserole for my family?

I wanted to add all of my favorite things about chicken parmesan into this casserole.

Especially the crispy breaded chicken.

Oh and don’t forget the melty cheese on top and throughout!

What you need to make chicken parmesan casserole

This classic Chicken Parmesan is perfect for a casserole dish!

You can’t go wrong with this simple recipe that will please everyone around the dinner table.

  • Penne pasta: cooked according to package on the back of box.
  • Chicken breasts: boneless, skinless chicken breasts are best.
  • Vegetable oil: this will be used for frying.
  • Flour: combines the ingredients together.
  • Eggs: helps bind the ingredients and helps baking the casserole all together.
  • Bread crumbs: I prefer the Italian seasoned flavoring bread crumbs.
  • Mozzarella cheese: shredded and divided for two different spots in the recipe.
  • Parmesan cheese: fresh is best and shredded.
  • Marinara sauce: pick your favorite marinara sauce.
  • Chopped basil for garnish: this is an option but it also brings in color and added seasoning.

chickenparmesan3

How you make chicken parmesan casserole

  • Cook your pasta: Cook the pasta according to package directions. Rinse and drain the pasta in a colander.
  • Prepare and fry your chicken: In a large skillet heat the oil over medium heat. Pound the chicken to be about 1/4 inch thick or slice in half so they fry easily. Place the flour, egg, and Italian bread crumbs in separate bowls. Coat the chicken in the flour, then the egg and lastly the bread crumbs. Place to fry in hot oil until brown on each side and no longer pink in center. Remove from the skillet and slice into pieces.
  • Combine ingredients: In a large bowl combine cooked pasta, chicken, 1 cup mozzarella cheese, 1/2 cup shredded parmesan cheese and marinara sauce. Mix until combined.
  • Bake casserole: Spread the pasta in a 9×13 inch casserole dish and cover with foil. Bake at 350 degrees for 30 minutes. Remove from the oven and uncover and top with remaining cheeses. Continue to bake for about 10 minutes until cheese is melted and casserole is heated through. Garnish with chopped basil if desired.

Best pasta for chicken parmesan casserole

Any type and shape of pasta works great for this tried and true Chicken Parmesan casserole.

My personal favorite is penne because it is dense and thick enough to enjoy the sauce and chicken all together.

Spaghetti is a little harder to enjoy this casserole with so I would avoid that pasta.

Penne or bowtie pasta holds up well and even helps to freeze well in the long run.

A thicker and dense pasta noodle is best because it can catch and hold the sauce in the grooves of the pasta.

This makes the casserole juicy and more tender chicken as well as thick and rich.

One of my favorite pasta casserole dishes!

  • Penne
  • Rotini
  • Penne
  • Fettuccini
  • Bowtie

Add ins to the chicken parmesan casserole

If you’re using a larger vegetable with a longer cooking time (like broccoli), you may want to steam the vegetables first before adding to the dish.

For something small like frozen peas, you can just add them (still frozen) straight to the baking dish towards the end of the cooking time.

  • Zucchini
  • Broccoli (frozen is best)
  • Peas
  • Beans
  • Bell peppers
  • Chopped up onion

Tips for making chicken parmesan casserole

  • Bite sized pieces of chicken is best when cutting it up. This will help it cook faster as well as helping while you are eating. You do not have to cut it up as you are enjoying your dinner.
  • To ensure a crispy texture that is similar to a traditional chicken parmesan, I prefer panko breadcrumbs over regular breadcrumbs.
  • If you are hoping for a healthier dish, simply use whole grain or whole wheat pasta and even panko breadcrumbs.
  • Add in vegetables or different types of meat to your casserole. Having a variety of different add-ins help make this casserole more fun when making it regularly.
  • Garnish with parsley or basil for more color and flavoring on top.

chickenparmesan2

Storing chicken parmesan casserole

This casserole became a instant family favorite.

And the best part is that if you have a smaller family you can freeze half of it for another night.

My entire family raved about this delicious casserole and I know that it will become a family favorite at your house as well!

  • Making ahead: This can be made up to 24 hours in advanced. Just cover and store in the refrigerator until ready to bake. You may need to add an additional few minutes or let rest for a few minutes outside of the refrigerator before baking it.
  • Freezer: It is best to freeze before baking.  Cover the pan tightly with foil and write down the directions on top of the container.  Remove the casserole from the freezer and let it thaw in the refrigerator during the day before baking. This will freeze for 1 month.
  • Warming up: Because of the marinara sauce in this casserole, it reheats really well and won’t dry out. To reheat leftovers, heat your oven to 350 degrees Fahrenheit and bakes for 20-25 minutes or until it is warm through. You do not want to over bake.

More chicken parmesan recipes for you to enjoy

chickenparmcasserole

 

 

Chicken Parmesan Casserole

All of the goodness of chicken parmesan packed into a delicious cheesy casserole! Crispy chicken, marinara sauce, penne pasta, and cheese come together in this easy to make dish!

  • 1 (16 ounce) package uncooked penne pasta
  • 1 pound boneless (skinless chicken breasts)
  • 1 cup vegetable oil for frying
  • 2 cups flour
  • 3 eggs (beaten)
  • 2 cups Italian seasoned bread crumbs
  • 2 cups shredded mozzarella cheese (divided)
  • 1 cup shredded Parmesan cheese
  • 1 1/2 (32 ounce jars) marinara sauce
  • chopped basil for garnish (optional)
  1. Cook the pasta according to package directions. Rinse and drain the pasta in a colander.
  2. In a large skillet heat the oil over medium heat. Pound the chicken to be about 1/4 inch thick or slice in half so they fry easily. Place the flour, egg, and Italian bread crumbs in separate bowls. Coat the chicken in the flour, then the egg and lastly the bread crumbs. Place to fry in hot oil until brown on each side and no longer pink in center. Remove from the skillet and slice into pieces.
  3. In a large bowl combine cooked pasta, chicken, 1 cup mozzarella cheese, 1/2 cup shredded parmesan cheese and marinara sauce. Mix until combined.
  4. Spread the pasta in a 9×13 inch casserole dish and cover with foil. Bake at 350 degrees for 30 minutes. Remove from the oven and uncover and top with remaining cheeses. Continue to bake for about 10 minutes until cheese is melted and casserole is heated through. Garnish with chopped basil if desired.

Updated on October 11, 2019

Original post on September 21, 2015

 

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!

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

 

 

teriyakisalmon22

sesamesalmon4

teriyakisalmon4

teriyakisalmon6

Lemon Garlic Butter Flank Steak with Mushrooms

Lemon Garlic Butter Flank Steak with Mushrooms is tender, juicy flank steak cooked in a buttery, lemon garlic sauce mixed with mushrooms for the perfect combination. It is cooked in a skillet to tender perfection and a meal that everyone will love! 

Incredible and easy meal that is infused with such amazing lemon garlic butter flavor! If you love lemon garlic combination as much as we do try these complete meals Lemon Garlic Butter Herb Chicken with Asparagus, Lemon Garlic Butter Herb Chicken with Asparagus or Slow Cooker Lemon Garlic Chicken Thighs and Veggies.

Lemon Garlic butter flank steak with mushrooms on a plate

Lemon Garlic Butter Flank Steak with Mushrooms

Tender flank steak combined with sliced mushrooms is still one of my favorite combinations.

Everything pairs so well together and the sauce increases the juiciness and flavor exposed in every bite of this steak.

Tried and true in every way and cooks up so evenly and nicely for a great family meal.

This was easily one of the most delicious steak that we have had.

The flavor was seriously off of the charts.

My keto loving husband couldn’t believe how good this turned out.

So tender and the lemon garlic butter flavor is unforgettable!

What you need to make lemon garlic butter flank steak

I marinade my flank steak before cooking and it is a total MUST!

It helps to infuse the steak with amazing flavor and help to tenderize it before you cook it in the skillet.

If you have 30 minutes to 24 hours before making this recipe I highly encourage you to use my World’s Best Steak Marinade to help bring in and add more flavor to your steak.

These ingredients are quick, easy and simple to use and throw together for a simple dinner that is irresistible.

There will only be dry plates on your table after trying this delicious lemon garlic butter flank steak with mushrooms.

  • Flank steak: tender, juicy steak that cuts easily and cooks perfectly!
  • Olive oil: gives more flavoring and cooks well with the steak.
  • Garlic cloves: garlic is my thing. Added flavoring and
  • Sliced mushrooms: I love all the flavors that mushrooms bring along with steak.
  • Butter: tenderize the steak in some butter.
  • Chicken broth: helps add juiciness and tenderizes the steak.
  • Juice of one lemon: a little sweetness in the sauce.
  • Red pepper flakes: adding a little spice.
  • Fresh chopped herbs for garnish: these add flavors but also make the plate look pretty.

lemon garlic butter flank steak with mushrooms in a Staub skillet

 

How to make lemon garlic butter flank steak

You do not have to marinade your steak ahead of time but it is highly recommended if you have the extra time.

If not, your steak will still have that lemon-garlicky taste and flavor that you will love.

This recipe is very simple and takes minutes to prepare and make.

You will enjoy the comfort of steak and mushrooms together with less time in the kitchen and more time with your family.

  • Marinade your steak: Add the flank steak and the steak marinade to a zip lock bag and seal and let marinade for 30 minutes.
  • Cut your steak agains the grain: Remove the steak from the marinade and discard marinade. Slice the steak into strips against the grain.
  • Cook your steak: Add the olive oil to a medium skillet and heat over medium-high heat. Add the steak strips and garlic and cook for about 2-3 minutes until the steak is cooked to desired liking. Remove the steak and set aside on a plate.
  • Add your mushrooms and cook: Add the mushrooms to the skillet and cook for 2-3 minutes or until tender. Remove and set on the plate with the steak.
  • Combine all together: Add the butter, chicken broth, juice of one lemon and red pepper flakes to the skillet. Allow to simmer and add the steak and mushrooms back to the skillet. Toss to warm up and garnish with fresh herbs.

Marinade your steak

My World’s Best Steak Marinade adds so much flavor to your juicy steak. It helps to tenderize and infuse the steak with flavor and creates the best steak ever!

This steak marinade is packed with dried herbs, soy sauce, Worcestershire sauce, olive oil, lemon juice, and garlic.

These ingredients all come together to give you such amazing flavor and the perfectly cooked juicy steak!

Cooking temperatures for steak

Cook your flank steak just the way you like it.

It does not take long to reach your medium temperature with flank steak.

Cooking it a little under is best, then when you add it back to the pan it will cook to the temperature you are wanting.

To gauge the perfect temperature, use a meat thermometer.

  • Rare: Temperature: 115°F; Remove when it reaches 110°F
  • Medium-Rare: Temperature: 125°F; Remove when it reaches 120°F
  • Medium: Temperature: 135°F; Remove when it reaches 130°F
  • Medium-Well: Temperature: 140°F; Remove when it reaches 135°F
  • Well Done: Temperature: 150°F; Remove when it reaches 145°F

Tips for cooking flank steak

It is not just the cut of meat that determines how tender it is, it is also how you cut it.

Find the direction of the grain (which way the muscle fibers are aligned), then slice across the grain rather than parallel with it.

Flank steak only takes a few minutes per side to cook.

A meat thermometer is best when cooking steaks so you do not overdue your meat.

This meal comes together quickly and easily and is especially amazing topped with the lemon garlic butter mushrooms.

It is the perfect pairing to this tender and juicy steak!

  • Add some olive oil to your skillet and cook on each side for 3-4 minutes.  Y
  • You can cook the steak until medium (130-135 degrees.)  Let rest for 10 minutes and slice against the grain.
  • You can let the steak marinate for at least an hour or overnight before cooking. No longer than 24 hours though.
  • Cook steak on high heat for 1-2 minutes to sear on each side then turn down the heat to cook the inside.
  • Use a grill for cooking your flank steak, cook on high heat for 1 to 2 minutes then cook on a lower temperature burner until temperature reaches about medium.
  • If you are cooking for a many, simply double your marinade amount and add in the amount of meat that you are needing to make.
  • Garlic does not cook well on the meat. I like to scrape it off the best I can when searing the meat.
  • Drizzle some of the marinade on the meat for added flavoring.
  • Enjoy your flank steak with mashed potatoes, cauliflower or asparagus to make this a complete meal.

lemon garlic butter flank steak with mushrooms

Storing lemon garlic butter flank steak

  • Making Ahead: make your marinade ahead of time with your flank steak. Your steak can marinate up to 24 hours. No longer.
  • Refrigerating: after your steak and mushrooms are completely cooled, add them to a ziplock bag or an airtight container and refrigerate for 5 to 7 days.
  • Freezing: if you are wanting to freeze your steak you will have to let the mushrooms go. They do not do well frozen and then warmed up. Let your steak cool completely and add to a ziplock bag or a tight sealed baggie. Store in the freezer for up to 1 month before reheating again. When ready to reheat place in the refrigerator over night to thaw completely.
  • Warming Up: place your steak on a pan over the stove top to reheat. Cook until warm stirring it occasionally. If you choose to microwave, place on a microwave safe dish and warm up in 1 to 2 minute increments not over heating so it doesn’t dry out.

More delicious steak recipes

Lemon Garlic Butter Flank Steak with Mushrooms

Lemon Garlic Butter Flank Steak with Mushrooms is tender, juicy flank steak cooked in a buttery, lemon garlic sauce mixed with mushrooms for the perfect combination. It is cooked in a skillet to tender perfection and a meal that everyone will love! 

  • 2 pounds flank steak
  • 2 Tablespoons olive oil
  • 3 garlic cloves (minced)
  • 16 ounce sliced mushrooms
  • 3 Tablespoons butter
  • 1/4 cup chicken broth
  • juice of one lemon
  • pinch of red pepper flakes
  • fresh chopped herbs for garnish
  1. Add the flank steak and the steak marinade to a zip lock bag and seal and let marinade for 30 minutes. Remove the steak from the marinade and discard marinade. Slice the steak into strips against the grain.
  2. Add the olive oil to a medium skillet and heat over medium-high heat. Add the steak strips and garlic and cook for about 2-3 minutes until the steak is cooked to desired liking. Remove the steak and set aside on a plate.
  3. Add the mushrooms to the skillet and cook for 2-3 minutes or until tender. Remove and set on the plate with the steak.
  4. Add the butter, chicken broth, juice of one lemon and red pepper flakes to the skillet. Allow to simmer and add the steak and mushrooms back to the skillet. Toss to warm up and garnish with fresh herbs.

Updated on October 6, 2019

Original post on March 25, 2018 

 

One Pot Beef Stroganoff

One Pot Beef Stroganoff  has all the delicious flavors you love about this classic comfort food made easier in just ONE pan! Strips of tender beef, soft egg noodles coated in a creamy mushroom sauce and perfect for busy weeknights!

Busy weeknights have me loving these one pot meals! If you love one pot meals like we do try this One Pot Creamy Spinach Mushroom Artichoke Chicken, One Pot Creamy Parmesan Chicken with Mushroom Rice or One Pot Creamy Chicken Mushroom Florentine.

One Pot Beef Stroganoff 

One Pot Beef Stroganoff

Today I’m bringing an easy, hearty and comforting dinner.

Something we can all use more of during these chilly evenings.

I have this One Pot Beef Stroganoff which is my easy take on the popular classic comfort dish.

It’s made with no cream of mushroom soup and the best part of all, the beef and noodles cook up in just ONE pan!

Super delicious and filling dish and I love the fact you’re not stuck with an extra pot to wash.

That makes this easy one pan meal especially perfect for those busy weeknights or lazy weekends!

What is stroganoff

This is a classic Russian recipe made with a form of rich, tender beef served over a creamy sauce.

Beef Stroganoff is usually served with egg noodles, mashed potatoes or rice.

From its origins in mid-19th-century Russia, this dish has become popular around the world.

It is not made with several different variations from the original recipe when it was first made.

What you need to make beef stroganoff

What’s amazing about this one pot beef stroganoff is how quickly it comes together.

Warm, comforting and a meal the entire family will love!

Don’t let the ingredients scare you. They are all full of flavor and used with purpose.

Tried and true recipes are my thing and this one tops it all.

You can’t go wrong with this one pot, comforting and savory dish that your family will all enjoy!

  • olive oil: adds flavor when cooking the steak.
  • Steak: cut into thin slices (I used flank) and seared to perfection.
  • Salt and Pepper: just a dash!
  • All purpose flour: this helps make the roux and thickens the sauce.
  • Cremini or white button mushrooms: mild taste that will be sliced up and cooked down into the dish.
  • Onion: great for texture and diced up.
  • Garlic: I can never have enough garlic. Adds a great hint of garlicky taste.
  • Unsalted butter: since we have salt included in the ingredients unsalted works best.
  • Reduced sodium beef broth: added flavoring and help brings in a flavorful liquid.
  • Red wine vinegar: great for added flavoring and sweetness!
  • Worcestershire sauce: a savory and sweet with a hint of tang taste to add more flavor in the beef.
  • Dried thyme: seasoning to add more flavor to your dish.
  • Dried wide egg noodles: we like egg noodles since they are thick and can soak up a lot of the sauce.
  • Cream cheese: this is optional but it does add a creamy deliciousness to the sauce.
  • Sour cream: full on fat is best to help enhance rich and thick flavors.
  • Parsley: finely chopped and garnished on top for color presentation and taste.

How to make one pot beef stroganoff

This recipe starts off with searing and browning tender and thinly sliced steak.

I used flank steak but feel free to use what you like or have on hand.

For an extra rich and creamy mushroom sauce, sour cream and cream cheese are added to the pan right near the end.

That delicious combo makes a world of a difference in flavor and goes perfectly with the egg noodles.

  • Cook steak and mushrooms: Season the steak salt, pepper and 1 tablespoon flour. Heat olive oil in a large (12 inch) skillet over medium high heat. Add the steak strips and let them cook undisturbed for 4-5 minutes so a brown crust forms. Add the mushrooms, onions and garlic and sauté until the onions are soft, about 4 minutes. Transfer the mixture to a large bowl or plate and set aside.
  • Make the roux and sauce: Reduce the heat to medium and melt butter using the same pan. Whisk in 3 tablespoons of flour and cook the roux for 1-2 minutes. Slowly pour in the beef broth a little at a time while whisking continuously until smooth and thickened. Add the red wine vinegar, Worcestershire sauce and thyme. Scoop out 1/3 cup of sauce and reserve to pour over the steak at the end.
  • Cook the noodles: Bring the mixture to a boil and then pour in the noodles. Stir to coat and reduce the heat to medium-low. Cook for about 10-14 minutes, stirring occasionally, and if needed add in an extra 1/3 cup broth or more as needed.
  • Noodle mixture: Once the noodles are al dente, add the cream cheese and sour cream and stir until smooth and combined. Season additionally with salt, black pepper and Worcestershire sauce as needed.
  • Combine all ingredients together: Add the steak and onions back in the pan and drizzle reserved sauce over the steak. Cook until heated through, about 1-2 minutes. Serve hot in individual bowls and garnish with parsley and freshly black pepper if desired.

What meat to use for beef stroganoff

There is a variation of meats that you can use for beef stroganoff.

It is nice to have such a wide variety.

In this recipe I used a flank steak but you can use what you have on hand and what is best for your family.

When cutting your steak, use a sharp knife and cut strips about 1/2 inch thick.

Brown your beef a little under without over cooking it so it will stay tender.

Cooking your beef in small amounts in the pan is best. This will help you from overcrowding the pan will get a nice outside crust on your beef,

  • Flank steak: thicker and wider steak with intense beefy flavor.
  • Sirloin steak: lower fat content and not as flavorful but it is tender and juicy.
  • New York steak: cook to a medium and you have one tender, juicy steak.
  • Ribeye: highly marbled and one of the richest beef cuts.
  • Round steak: great for heating up slowly, not a quick meat to cook.
  • Rump steak: full of flavor and very tender.
  • Chuck Roast: brown the beef in chunks and cook all the way through,
  • Ground beef: finely chopped up beef and cooked quickly on medium heat.

one pot beef stroganoff

Tips for making beef stroganoff

There are several ways and variations of making beef stroganoff.

It is nice to have a variety of ways to make this tried and true recipe.

It is simple and is a loaded with flavor.

Try this beef stroganoff for a complete family meal all in one pot full of flavor!

  • Not a beef fan, substitute the beef for chicken or pork into this recipe. Boneless, skinless thighs have a lot of flavoring or a chicken breast.
  • Cream cheese is optional but it does leave the sauce a rich and creamy flavor and texture.
  • When browning your meat, make sure not to overcook your meat since it will go back into the pot to be warmed at a later time.
  • If your noodles are not cooked all the way through, add a bit more beef broth or water to your pot before they dry out.
Storing beef stroganoff
One pot meal that is simple and can make ahead for those busy nights.
We love having leftovers in our home but sometimes they just don’t happen with four kids and two of them growing boys.
I usually have to double a recipe just to get leftovers or freeze them for later.
Here are some great tips on how to store your one pot beef stroganoff meal in the refrigerator or freezer.
  • Making ahead: this is a great one pot meal that can be made and stored in the refrigerator for for 3 to 4 days in portion sized containers or an airtight container.
  • Refrigerating: prepare and make the beef stroganoff, then cool completely. Once cooled, place in an airtight container and store in the refrigerator for 3 to 4 days.
  • Freezing: when your stroganoff is completely cooled, place in an air tight container and seal well. This will last in the freezer for one month. When ready to warm up, place in the refrigerator overnight to thaw. You will want to freeze this recipe without your egg noodles. When reheating the egg noodles will become mushy from being in the freezer. It is best to leave them out.
  • Warming Up: this reheats well on the stove or in the microwave. Heat it up until it is warm but not overcook it. The beef tends to become chewy if it is overheated. If you are warming up from frozen, then first, thaw overnight.

one pot beef stroganoff in a bowl.

More one pan recipes

One Pot Beef Stroganoff

One Pot Beef Stroganoff – all the delicious flavors you love about this classic comfort food made easier in just ONE pan! Strips of tender beef, soft egg noodles coated in a creamy mushroom sauce and perfect for busy weeknights!

  • 1 tablespoon olive oil
  • 3/4 lbs steak (cut into thin slices (I used flank))
  • salt and freshly cracked black pepper (to taste)
  • 1 tablespoon + 3 tablespoons all purpose flour (divided)
  • 1 cup cremini or white button mushrooms (sliced)
  • 1 small onion (diced)
  • 2 cloves garlic (minced)
  • 3 tablespoons unsalted butter
  • 3 1/2 cups reduced sodium beef broth (plus more as needed)
  • 2 tablespoons red wine vinegar
  • 3 tablespoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 6 ounces dried wide egg noodles
  • 4 ounces cream cheese (softened (optional but recommended for an extra creamy sauce))
  • 1/2 cup sour cream (I used full fat)
  • freshly chopped parsley (for garnish)
  1. Season the steak salt, pepper and 1 tablespoon flour. Heat olive oil in a large (12 incskillet over medium high heat. Add the steak strips and let them cook undisturbed for 4-5 minutes so a brown crust forms. Add the mushrooms, onions and garlic and sauté until the onions are soft, about 4 minutes. Transfer the mixture to a large bowl or plate and set aside.
  2. Reduce the heat to medium and melt butter using the same pan. Whisk in 3 tablespoons of flour and cook the roux for 1-2 minutes. Slowly pour in the beef broth a little at a time while whisking continuously until smooth and thickened. Add the red wine vinegar, Worcestershire sauce and thyme. Scoop out 1/3 cup of sauce and reserve to pour over the steak at the end.
  3. Bring the mixture to a boil and then pour in the noodles. Stir to coat and reduce the heat to medium-low. Cook for about 10-14 minutes, stirring occasionally, and if needed add in an extra 1/3 cup broth or more as needed.
  4. Once the noodles are al dente, add the cream cheese and sour cream and stir until smooth and combined. Season additionally with salt, black pepper and Worcestershire sauce as needed.
  5. Add the steak and onions back in the pan and drizzle reserved sauce over the steak. Cook until heated through, about 1-2 minutes. Serve hot in individual bowls and garnish with parsley and freshly black pepper if desired.

Updated on October 5, 2019

Original post on February 10, 2017

Easy Teriyaki Chicken Casserole

Easy Teriyaki Chicken Casserole is a simple casserole made with the best homemade teriyaki sauce filled with vegetable stir fry, rice and baked to perfection. A savory dish everyone loves! 

Teriyaki sauce is one of our favorite sauces on chicken. If you love teriyaki chicken try this Sheet Pan Teriyaki Chicken with Vegetables, Sweet Island Teriyaki Chicken or Slow Cooker Teriyaki Chicken.

Easy Teriyaki Chicken Casserole

Easy Teriyaki Chicken Casserole

This is a simple and savory teriyaki chicken casserole that is loved by all.

Your family will enjoy all the authentic flavors in the homemade teriyaki sauce.

The teriyaki sauce bakes into the chicken then is mixed together with all the vegetables and rice.

Leaving this casserole a tried and true favorite!

Easy teriyaki chicken casserole is filled with all the flavors and good vegetables leaving this a MUST make for your family.

What you need to make teriyaki chicken casserole

  • Soy sauce: a little sweet and salty sauce that brings in an authentic flavoring.
  • Sugar: add a little more sweetness into your teriyaki sauce.
  • Apple cider vinegar: brings in a sour taste but tastes so good when cooked all together.
  • Garlic cloves: we love garlic in our home!
  • Ginger: a bit of a unique spice that brings out the asian flavors.
  • Pepper: just a pinch!
  • Cornstarch: helps to thicken the sauce.
  • Water: aids in the cornstarch by thickening and working together.
  • Chicken breasts: easy to cook and shred.
  • Rice: already cooked rice is best.
  • Vegetable stir fry mix: I like to buy the pre-packaged frozen blend at my local grocery store.

teriyaki sauce being made in a pan.

How to make Teriyaki Chicken Casserole

  • Make the teriyaki sauce: Preheat oven to 350 degrees. In a medium sized saucepan add the soy sauce, sugar, cider vinegar, garlic, ginger, and pepper. In a small bowl whisk together cornstarch and water. Slowly whisk into soy sauce mixture and bring to a boil over medium high heat. Reduce to a simmer and let thicken for about 3-5 minutes.
  • Baked then shred your chicken: In a 9×13 casserole dish add the chicken breasts. Pour half of the teriyaki sauce on top and bake for 25 minutes or until chicken is cooked throughout and no longer pink. Remove from oven and shred the chicken.
  • Combine rice, vegetables and chicken together: Stir in cooked rice and add vegetable mixture. Pour in remaining sauce. Mix together and baked until heated through for about 10-15 minutes.

Add in more vegetables

Mix things up with different vegetables making a variety of ways to enjoy this casserole.

We like to use the simple stir fry ingredients in the frozen isle.

There are so many frozen variety packs that you can use or make up your own.

  • Kidney beans
  • Asparagus
  • Scallions or green onions
  • Shelled edamame
  • Water chestnuts
  • Red or Green bell peppers
  • Peas
  • Beans

Teriyaki sauce over chicken breast in a pan getting ready to be baked.

Tips for making Teriyaki Chicken Casserole

  • If you prefer a brown rice over the white rice that will be great too for a healthier dish.
  • You can also use fried rice and have extra vegetables and chunks of egg mixture in the casserole.
  • Switch out any frozen stir fry that you prefer or make your own mix ins.
  • Use a chicken thigh instead of chicken breast. It is juicier and has more added chicken flavoring.

Storing Easy Teriyaki Chicken Casserole

This is a great meal to make for others.

It heats up nicely and freezes well for those unexpected, crazy-busy days at home.

Your family will still be able to enjoy the warmth of a family meal together.

  • Making ahead: This can be made up to 24 hours in advanced. Just cover and store in the refrigerator until ready to bake. You may need to add an additional few minutes or let rest for a few minutes outside of the refrigerator before baking it.
  • Freezer: It is best to freeze before baking.  Cover the pan tightly with foil and write down the directions on top of the container.  Remove the casserole from the freezer and let it thaw in the refrigerator during the day before baking. This will freeze for 1 month.
  • Warming up: Because of the homemade teriyaki sauce in this casserole, it reheats really well and won’t dry out. To reheat leftovers, heat your oven to 350 degrees Fahrenheit and bakes for 20-25 minutes or until it is warm through. You do not want to over bake.

Easy Teriyaki Chicken Casserole

More casserole recipes

Easy Teriyaki Chicken Casserole

Easy Teriyaki Chicken Casserole

Easy Teriyaki Chicken Casserole is a simple casserole made with the best homemade teriyaki sauce filled with vegetable stir fry, rice and baked to perfection. A savory dish everyone loves! 

  • 3/4 cup soy sauce
  • 3/4 cup sugar
  • 1/2 cup apple cider vinegar
  • 2 garlic cloves (minced)
  • 1/2 teaspoon ginger
  • 1/4 teaspoon pepper
  • 1 Tablespoon cornstarch
  • 1 Tablespoon water
  • 2 chicken breasts
  • 4 cups rice (cooked)
  • 3 cups vegetable stir fry mix (cooked or steamed)
  1. Preheat oven to 350 degrees.

  2. Making the Teriyaki Sauce: In a medium sized saucepan add the soy sauce, sugar, cider vinegar, garlic, ginger, and pepper. In a small bowl whisk together cornstarch and water. Slowly whisk into soy sauce mixture and bring to a boil over medium high heat. Reduce to a simmer and let thicken for about 3-5 minutes.

  3. In a 9×13 casserole dish add the chicken breasts. Pour half of the teriyaki sauce on top and bake for 25 minutes or until chicken is cooked throughout and no longer pink. Remove from oven and shred the chicken.
  4. Stir in cooked rice and add vegetable mixture. Pour in remaining sauce. Mix together and baked until heated through for about 10-15 minutes.

 

Mexican Chicken Corn Chowder

Mexican Chicken Corn Chowder is loaded with tender chicken, sweet corn, fresh tomatoes, a kick of spice seasonings all simmered in a creamy, cheese blend that is so easy to make!   It has just enough of a kick to it and the flavor is incredible.

This will be one of the best chowders that you will eat! If you love chowder as much as we do try this Best Ever Creamy Clam Chowder, Delicious Corn Chowder and enjoy Homemade Cornbread on the side.

Mexican chicken corn chowder in a bowl.

Mexican Chicken Corn Chowder

I am loving fall and all things cooler temperatures bring on and that is making this Mexican Chicken Corn Chowder.

This chowder is one of favorites because of all the flavors and how easy it is to make.

It is a thick, rich and has a kick of spice chowder that will warm your family up this fall season.

The flavors all blend together so well and is a Mexican favorite in our home.

We love all things chowder, soup and warm once the weather begins to cool down.

This is a MUST make chowder that is quick and easy to make plus loaded with all the Mexican flavors!

What you need to make Mexican chicken corn chowder

One of the best parts about this recipe is that it is incredibly easy to make!

You literally just dump in a few cans and add some cheese and half and half and let it simmer.

I also used rotisserie chicken which made this recipe even easier to make.  It came together within 5 minutes.

As soon as I took my first bite I was blown away!  It was fantastic!

  • Butter: start by melting the butter to make a roux.
  • Onion: sauté the onion to make tender and add a crunchy texture and sweet flavoring.
  • Jalapeño pepper: a bit of a kick and remember to wear gloves!
  • Garlic cloves: added garlic flavor. If needed you can substitute for garlic powder.
  • Cumin: a nutty flavoring but adds a subtle spicy taste.
  • Chicken broth: adds in more flavoring and soup base.
  • Half and half cream: makes the chowder thick, rich and creamy.
  • Mexican blend cheese: shredded from a bag or thinly shredded.
  • Cream style corn: this makes your chowder extra creamy!
  • Green chilies: has a spicy flavor to them. You can use mild chilies or leaving them out for kids.
  • Tomatoes diced: super simple to drain and dump in the chowder.
  • Chicken: chicken breast works great or even using a rotisserie chicken to save on time.
  • Salt and pepper: to taste!
  • Tabasco sauce: for a little more added heat!

Mexican chicken corn chowder on the stove top.

How to make Mexican chicken corn chowder

  • Making the roux: In a large pot or dutch oven add the butter and melt over medium high heat. Add onion, jalapeños, and garlic. Cook for 1-2 minutes until tender. Add the cumin. Add the broth and bring to a boil.
  • Add in ingredients: Reduce the heat to low and add in the cream, shredded cheese, cream-style corm, green chilis, diced tomatoes, and chicken. Cook until the cheese has melted and all ingredients are heated through.
  • Serve hot and enjoy: Season with salt, pepper, tabasco sauce, and top with favorite toppings.

Mexican chicken corn chowder in a bowl with toppings on it.

Don’t forget your toppings

My favorite part was being able to top it with my favorite toppings.

You can also crumble some cotija on top and add some cilantro, diced avocado, or whatever your heart desires.

Our entire family loved this soup and I know that you will too.

It is the perfect soup for a chilly day and you will make it again and again!

  • Avocado
  • Cilantro
  • Shredded jalapeño cheese
  • Tortilla strips
  • Chips
  • Squeeze of lime juice
  • Fresh diced tomatoes
  • Green onion
  • Bacon pieces

What type of Corn is best?

 

  • Fresh or homemade: this is usually my first choice but to make it simple canned works just as great.
  • Frozen: usually frozen corn does not hold up that well in the chowder and when reheating it breaks apart and becomes mushy. If you prefer frozen make sure that it is thawed before adding it to the chowder.
  • Canned: make it easy on you and dump a can in the chowder for a quick and easy recipe.

Tips for making Mexican chicken corn chowder

  • Make sure to wear gloves when cutting your jalapeño up.
  • If you like a little more hearty and thick soup try adding an extra can or fresh cut of regular corn kernels in for more chunkier chowder.
  • Add in more vegetables like bell peppers, carrots or celery to the chowder.
  • To save time, use a rotisserie chicken and shred it for the chicken.
  • Black beans and rice are also a great way to add in a Mexican spin to your chowder.
  • To thicken your chowder add in cream cheese or heavy cream instead of half and half.
  • For thinner soup add in milk or more chicken broth.

Mexican chicken corn chowder in a bowl with toppings on it.

Storing Mexican chicken corn chowder

  • Making ahead: this is a great chowder that you can make ahead or even during the day and let it sit warm on the stove top.
  • Refrigerator: after you make it, cool completely and store in an airtight container. It will last for about 5 days in the refrigerator.
  • Frozen: it is not best to freeze corn chowder but it can be done. The texture of the chowder may be mushy or change when frozen. Cook your chowder and let it cool down completely. Store in an airtight ziplock baggie for about 1 month in the freezer. Let thaw in the refrigerator before warming up.
  • Warming up: when ready to warm up place your Mexican chicken corn chowder in a pot over the stove top and warm up slowly, stirring occasionally. For a quicker way of warming up, place a bowl full in a microwavable safe dish and microwave in increments of 1 to 2 minutes stirring in-between until it is hot. Serve and enjoy!

More Mexican soup recipes

Mexican Chicken Corn Chowder

Mexican Chicken Corn Chowder is creamy, cheesy and so easy to make! It has just enough of a kick to it and the flavor is incredible. This will be one of the best chowders that you will eat!

  • 1 tablespoon butter
  • 1 small onion (chopped)
  • 1 jalapeno pepper (seeded and finely chopped)
  • 3 garlic cloves (minced)
  • 1 1/2 teaspoons cumin
  • 1 cup chicken broth
  • 2 cups half and half cream
  • 2 cups shredded Mexican blend cheese (or 2 cups cheddar cheese)
  • 1 (14 ounce can) cream-style corn
  • 1 (4 ounce) can diced green chilies
  • 1 (14 ounce) can diced tomatoes, drained
  • 2 cups chicken (chopped and cooked, I used rotisserie)
  • salt and pepper to taste
  • Tabasco sauce (if desired for more of a kick)
  1. In a large pot or dutch oven add the butter and melt over medium high heat. Add onion, jalapeño, and garlic. Cook for 1-2 minutes until tender. Add the cumin. Add the broth and bring to a boil.
  2. Reduce the heat to low and add in the cream, shredded cheese, cream- style corm, green chilis, diced tomatoes, and chicken. Cook until the cheese has melted and all ingredients are heated through.
  3. Season with salt, pepper, tabasco sauce, and top with favorite toppings.

Updated on October 3, 2019

Original post on October 6, 2016

Mexican chicken corn chowder in a bowl.

 

 

Chocolate Chip Pumpkin Muffins

Chocolate Chip Pumpkin Muffins are soft fluffy muffins that are studded with semisweet chocolate and topped off with a sprinkling of sugar!  The infusion of real pumpkin puree makes these muffins nice and moist, and the seasonal spices are perfect for cooler weather.

It is fall and my mind is all on pumpkin and of course chocolate! If you love pumpkin as much as I do try this Pumpkin Pecan Pie Muffins, Cream Cheese Pumpkin Muffins or Sugared Pumpkin Pancakes.

Chocolate Chip Pumpkin Muffins || The Recipe Critic

Chocolate Chip Pumpkin Muffins

What is it about pumpkin that makes me want to load it into every possible recipe once fall rolls around?

There’s just something so irresistibly cozy and festive about those giant orange gourds that herald my favorite season each year.

Here is another sweet treat for you today.

This month, I’m giving in to my pumpkin obsession and diving into some of the best flavors of Fall to bring you a warm, fluffy, seasonally spiced chocolate chip pumpkin muffin recipe.

Bookmark this recipe, because I think you’re going to want to keep this one on hand for baking all season long.

What you need to make chocolate chip pumpkin muffins

One of my favorite recipes of all time is my chocolate chip muffins, so I knew that I couldn’t go wrong by adding pumpkin to them for a Fall twist.

I was right — pumpkin makes these muffins incredibly soft and moist!

Make sure you top them off with a sprinkling of sugar before baking.

Turbinado sugar is my preference for taste and texture, but if you don’t have that on hand plain granulated sugar will work just as well.

The sugar gives them a sweetly shellacked surface that’s nice and crisp against the super soft muffins.

From pumpkin base, chocolate chip middle to a sugary top, these muffins are Fall PERFECTION!

  • Unsalted butter: cut into pieces
  • All-purpose flour: adds the thickness and sustains the muffin.
  • Granulated sugar: makes the muffins a bit sweeter!
  • Brown sugar sweetness added in
  • Baking soda: helps the muffins rise above the muffin tin making a dome.
  • Baking powder: aids in keeping the muffins growing in the muffin tin while baking.
  • Salt: just a pinch!
  • Pumpkin spice: you can never have enough pumpkin spice! If you need to make your own try my Homemade Pumpkin Pie Spice recipe.
  • Ground cinnamon: rich flavoring that smells like fall in these pumpkin muffins.
  • Large eggs: lightly beaten for consistency and combines everything together.
  • Vanilla extract: just a hint of vanilla to add a vanilla flavoring.
  • Milk: changes the batter to a rich and creamy texture.
  • Semisweet chocolate chips: bring on the chocolate!
  • Coarse sugar:  for sprinkling on top of the muffins at the end.

Chocolate Chip Pumpkin Muffins || The Recipe Critic

How to make chocolate chip pumpkin muffins

  • Preheat oven and prepare muffin tin: Preheat oven to 350F and line a 12 count muffin tin with paper liners. Set aside.
  • Warm your butter: Place your butter pieces in a large, microwave-safe bowl and microwave until melted. Set aside (you want the butter to cool down to room temperature so it’s not too hot before you add the eggs — butter that is too hot could cook your eggs or melt your sugar and ruin your muffins)
  • Whisk together dry ingredients: In a large bowl combine flour, sugars, baking powder, baking soda, salt, pumpkin spice, and cinnamon. Whisk until well-combined. Set aside.
  • Stir together: Return to your bowl with the melted butter and ensure that it is not hot to the touch. Add eggs and vanilla, stir well.
  • Mix together: Add pumpkin puree and milk and stir until completely combined.
  • Mix the dry and wet ingredients together: Gradually stir your dry ingredients into your wet until completely combined, taking care to not over mix the batter.
  • Add chocolate chips: Gently fold in 1 cup of the chocolate chips.
  • Pour batter into muffin tins: Evenly divide muffin batter into prepared muffin tins (filling each 3/4 full). Sprinkle tops of muffins with remaining 1/3 cup of chocolate chips and then sprinkle tops generously with sugar.
  • Bake in the oven: Bake on 350 for 20-22 minutes (toothpick inserted in center should come out mostly clean with only few crumbs).
  • Cool completely: Allow muffins to cool before enjoying.

Making mini chocolate chip pumpkin muffins

Miniature everything is just the cutest and easiest to eat.

These are fun to make for kids and easy to grab for on the go days.

If you are planning a party and need an extra treat these mini muffins are perfect for feeding a crowd too!

  • Follow chocolate chip pumpkin muffins recipe: Simply follow the same recipe.
  • Prepare muffin tin: Prepare a 24 mini cupcake muffin tin with liners or spraying your muffin tin.
  • Fill the muffin tin: Fill the mini cupcake muffin tin with batter.
  • Bake: Bake at 350 degrees Fahrenheit for 12 to 15 minutes.
  • Cool completely: enjoy your mini muffins!

Tips on making chocolate chip pumpkin muffins

  • Add a few extra chocolate chips on top prior to baking to have a more decorative look.
  • Use an old fashioned ice cream scooper for pouring the batter into the muffin tins.
  • If you love milk chocolate chips better than semi-sweet you can switch them out.
  • You can either use paper muffin liners or spray your muffin tins with cooking spray prior to pouring in the batter.
  • Make these into mini muffins or jumbo muffins for different sizes.
  • This makes a great pumpkin bread as well. Simply pour batter into a well greased bread pan and fill. Bake for 25 to 30 minutes at 350 degrees.

 

Chocolate Chip Pumpkin Muffins || The Recipe Critic

Add mix-ins to your chocolate chip pumpkin muffins

 

  • Nuts: pecans, walnuts or almond slivers
  • Coconut: brings in a Hawaiian feel and extra flavoring.
  • Oats: perfect for thickening up and adding a healthier taste.
  • Chocolate: change the type of chocolate to milk chocolate, dark chocolate or even white chocolate chips.

Storing chocolate chip pumpkin muffins

These muffins are soft, springy, and I love them best when they’re served warm out of the oven. I love that melty chocolate!

They also still taste great when stored in an airtight container and served the next day.

I always recommend warming them up again for a few seconds before serving — that’s just my preference!

  • Making the batter ahead of time: simple make the batter ahead of time and refrigerate for one day before use. Make sure it is sealed in an airtight container.
  • Store pumpkin muffins: let your muffins cool completely after baking. Once cooled, place in an airtight container or zip lock bag. I like to add a paper towel on top of the muffin tops to help lock in moisture and keep the muffins from sticking to each other and the bag. You can also stack your muffins on top of one another using the paper towel in between the layers. Store at room temperature for 2 to 3 days or in the refrigerator for 4 to 5 days.
  • Freezer: allow your muffins to cool completely after they are done baking. Get ready to place them in an airtight container or ziplock bag. I prefer to line a baking sheet with the cooled muffins and freeze them individually. Then you can add them to a ziplock bag or an airtight container without having them stick together. You can just add them to your airtight container or ziplock bag and place in the freezer or you can individually wrap each muffin with plastic wrap and place in a ziplock bag. These muffins will keep in the freezer for 1 month.
  • Warming up: when ready to thaw from the refrigerator or freezer you can let the muffins sit at room temperature. Use the microwave for a quick warm up or placing them in the oven for a few minutes until they are warmed through.

More pumpkin recipes

 

Chocolate Chip Pumpkin Muffins

Soft fluffy chocolate chip pumpkin muffins are studded with semisweet chocolate and topped off with a sprinkling of sugar!

  • 3/4 cup unsalted butter cut into pieces
  • 1 1/4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 3/4 teaspoons baking soda
  • 3/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin spice
  • 1/2 teaspoon ground cinnamon
  • 2 large eggs lightly beaten (room temperature preferred)
  • 1 1/2 teaspoon vanilla extract
  • 1 cup pumpkin puree
  • 2 Tablespoons milk
  • 1 ⅓ cup semisweet chocolate chips (divided.)
  • coarse sugar for sprinkling (optional)
  1. Preheat oven to 350F and line a 12 count muffin tin with paper liners. Set aside.
  2. Place your butter pieces in a large, microwave-safe bowl and microwave until melted. Set aside (you want the butter to cool down to room temperature so it's not too hot before you add the eggs — butter that is too hot could cook your eggs or melt your sugar and ruin your muffins)

  3. In a large bowl combine flour, sugars, baking powder, baking soda, salt, pumpkin spice, and cinnamon. Whisk until well-combined. Set aside.
  4. Return to your bowl with the melted butter and ensure that it is not hot to the touch. Add eggs and vanilla, stir well.
  5. Add pumpkin puree and milk and stir until completely combined.
  6. Gradually stir your dry ingredients into your wet until completely combined, taking care to not overmix the batter.
  7. Gently fold in 1 cup of the chocolate chips.
  8. Evenly divide muffin batter into prepared muffin tins (filling each 3/4 full). Sprinkle tops of muffins with remaining 1/3 cup of chocolate chips and then sprinkle tops generously with sugar.
  9. Bake on 350 for 20-22 minutes (toothpick inserted in center should come out mostly clean with only few crumbs).
  10. Allow to muffins to cool before enjoying.

Updated on October 1, 2019

Original Post on September 27, 2017

 

 

You Might Also Like These Recipes!

Pumpkin Spice Pancakes