A protein smoothie is easy to digest and full of nutrients to keep your body happy until lunch. Not to mention it’s absolutely delicious! Try out this recipe and you’ll be hooked.
I love protein powder, I always have some somewhere in the house. It’s a great way to make sure that my family and I are getting the vitamins and nutrients we need. You can do more than just mix them with milk or water. I like making snacks to keep in the fridge or freezer that are really filling and tasty. Try out these quick and easy Protein Balls, these delicious Protein Pancakes, and these Protein Bars.
Protein Smoothies
We’ve all been burned out on breakfast repeats before. No one wants the same old thing for breakfast again and again! As much as I love overnight oats and homemade granola, if I eat them over and over again, my body starts to want something else. Enter protein smoothies! They are the perfect solution for a quick and easy breakfast that is full of nutrients and the taste never gets old.
After your body has been asleep for (hopefully) 8 hours, it wants to break it’s long fast in the best way possible. A smoothie is easy to digest, full of nutrients that the body needs to start the day, and also tasted delicious. If you are looking for a quick and flavorful breakfast than this protein smoothie is the way to go! It takes 10 minutes to whip up, and can be the perfect way to fill you up without dirtying a lot of dishes with other breakfast recipes.
Protein Smoothie Ingredients
A protein smoothie is a perfect breakfast or a filling snack. There is something so satisfying about a protein shake in the morning, and this smoothie takes a regular shake and upgrades it. It’s better for you, and it tastes better too. I like to use a whey protein powder, but if you have an allergy or aversion there are plenty of really great plant based protein powders to choose from. You can find the measurements below in the recipe card.
Almond Milk or Milk: Any milk will work for this smoothie. Sometimes I add coconut milk or cashew milk, all of them are delicious.
Protein Powder: Use your favorite brand! There are so many brands out there, I’m sure you’ll be able to find one that works for your family. I prefer to use chocolate flavor, but vanilla goes with everything.
Banana: Frozen bananas are really the key to a perfect smoothie! They blend up so smooth and make the perfect texture smoothie.
Blueberries: Buy a big bag of frozen blueberries to keep on hand for your next smoothie. They are full of vitamins and taste amazing.
Spinach: Spinach is a great source of Vitamin A, Vitamin K, and Iron. It also has a really mild flavor so you won’t even taste it, and you get all the benefits of eating spinach.
Almond or Peanut Butter: Nut butters are not only delicious, but they have lots of proteins and fats that will make this smoothie filling and tasty. Cashew butter is another great choice. If you don’t want to add a nut butter, greek yogurt is also another high protein choice.
Ice: I find that if I add frozen fruit, I don’t usually need ice.
Protein Smoothie Recipe
The only thing you need to know about mixing up this high protein smoothie is add the liquid first. Whether you choose non-dairy milk or to use a fruit juice like orange juice instead, add your liquid first. This will keep the protein powder from sticking to the side and clumping together. You can add granola on top to make it more like an acai bowl. It tastes absolutely amazing!
Add Milk: Add the almond milk to a high-powered blender.
Add Other Ingredients: Add the protein powder, banana, blueberries, spinach, and then almond butter.
Blend: Blend on high until smooth and creamy. Add more almond milk if needed to help blend the ingredients. Add more almond milk and ice to reach desired consistency. I prefer my smoothie thicker so I add ice!
Tips for Making Protein Smoothies
Protein smoothies come in all flavors and varieties. You can literally make this smoothie however you want! Here are some of my favorite variations and ways to make this protein smoothie even better for you.
Frozen Fruit: Frozen Banana is a MUST! It creates the best creamy texture in smoothies. I freeze a bunch of overripe bananas in the freezer so they are ready to use.
Alternative Ingredients: Switch up the berries. Use strawberries, raspberries, mangoes, or mixed berries. You can add more protein by adding things like oats, flaxseeds, chia seeds, or hemp hearts.
Sweeteners: Make it sweeter by adding honey or agave if you prefer. Maple syrup is also a great choice and so delicious.
Storing Leftovers
Everyone knows that a protein smoothie is best eaten fresh! Even after a few hours in the fridge, they start to separate and melt and never taste quite the same. This recipe makes enough for one serving, and I recommend eating it all right away.
More Delicious Smoothie Recipes
Especially when fresh fruits are in season, you need to have some smoothie recipes on hand! Go to your local farmers market, buy extra fruit and freeze half of it. Then the rest of the year you have ripe flavorful fruit to throw in your smoothies. Here are some of my favorite recipes!
A protein smoothie is easy to digest and full of nutrients to keep your body happy until lunch. Not to mention it's absolutely delicious! Try out this recipe and you'll be hooked.
Course Breakfast
Cuisine American
Keyword 5 minute, Healthy, protein smoothie
Prep Time 5minutes
Total Time 5minutes
Servings 1
Calories 271kcal
Author Alyssa Rivers
Ingredients
3/4cupunsweetened almond milk,or milk
1scoopprotein powder,chocolate or vanilla
1/2frozenbanana
1/2cupfrozen blueberries
1cupfresh spinach leaves
1tablespoonalmond butter,or peanut butter
ice,as needed
Instructions
Add the almond milk to a high-powered blender.
Add the protein powder, banana, blueberries, spinach, and almond butter.
Blend on high until smooth and creamy. Add more almond milk if needed to help blend the ingredients. Add more almond milk and ice to reach desired consistency. I prefer my smoothie thicker so I add ice!
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.
Creamy Tuscan sausage pasta is pretty much a one pan wonder you will want to cook over and over again! Perfect for a busy night, this is a hearty comforting dish that will truly satisfy.
Tuscan recipes are so divine! I love the flavor combination of sun-dried tomatoes, cheese, and cream! These reader-favorite Tuscan recipes are the perfect example: try Creamy Tuscan Scallops, Shrimp or Chicken!
Italian Sausage Pasta
This is a super easy pasta recipe that tastes like you slaved over it all day. This Tuscan dish has tender pasta, savory sausage, flavorful sun-dried tomatoes and spinach all smothered in a creamy decadent sauce. It’s insanely delicious and it’s so quick and easy! You can even argue that it’s made in one pan, especially if you already had pasta already cooked. This creamy sausage pasta hits the spot when comes to wanting something full of flavor and comforting. It will no doubt become a new family favorite!
This will feel like you’re eating at a fancy Italian restaurant or having an intimate dinner for two all in the comfort of your own home. Pair this with a side of breadsticks, some roasted vegetables and a tasty chocolate dessert and you have fine dining perfect for busy weekdays. Whether it’s your first time with a Tuscan sauce or not, you have to try this tonight! You are going to love the way the sausage and sun-dried tomatoes come together in this sauce. It’s heavenly.
What is Tuscan Cooking?
Tuscan food is based on the Italian idea of cucina povera or “poor cooking.” It’s a concept of cooking that started very literally. It means simple meals that are inexpensive and could easily be made into large amounts. For instance this recipe can be doubled super easily as could this Tuscan pasta salad or vegetable and chicken stew. They are filling dishes that taste amazing without super expensive ingredients!
Tuscan cooking doesn’t use complicated seasonings or elaborate ingredients. This is because they focus on using fresh, high-quality ingredients that bring out incredible flavors without the extras. It’s delicious done simply!
Ingredients for Tuscan Sausage Pasta
Creating this creamy dish is fast and easy and doesn’t take a bunch of crazy ingredients. Pick your favorite type meat! Ground sausage, pork, chicken and turkey all work so well. You can also control the spice level depending on what kind of sausage you get. If you like it hot, feel free to add red pepper flakes as garnish as well!
Penne Pasta: I love penne because it soaks up the delicious sauce, but you can use your favorite pasta instead.
Ground Sausage: Pick your favorite kind- mild, or spicy, pork or chicken!
Heavy Cream: Makes the sauce so nice and creamy!
Chicken Broth: Adds richness and flavor.
Garlic Powder: Garlic adds a great flavor in this Tuscan pasta.
Italian Seasoning: I love this seasoning, it has all the great spices together in one blend. You can make your own using my recipe here.
Parmesan Cheese: Love this cheese with this dish. Fresh is best if you have it! Grating your own cheese makes all the difference in flavor.
BabySpinach: Super nutritious and adds a pop of color! You can also use kale as a substitute.
Sun-Dried Tomatoes: Sweet and savory, these are just so good. Look for sun-dried tomatoes either in the produce section or the canned vegetable aisle!
How to Make Creamy Tuscan Sausage Pasta
Truly, this dish couldn’t be easier. You are going to love that it tastes so amazing but is so simple to throw together. It’s perfect for a busy weekday, or a quiet weekend. Either way you have to try it!
Precook Pasta: Bring a large pot to boil and then cook the pasta according to package directions.
CookSausage: In a large skillet add the sausage. Cook and crumble until it is no longer pink. Then set aside on a plate.
Prepare Sauce: Add the heavy cream, chicken broth, garlic powder, Italian seasoning and parmesan cheese. Whisk over medium high heat until it starts to thicken. Add the spinach and sun-dried tomatoes and then let it simmer until the spinach starts to wilt. Then add the sausage back to the pan and add the pasta and stir until heated throughout.
Tips and Variations
Use your imagination and what you have on hand to create this amazing creamy Tuscan pasta! You’re going to love how it turns out.
Pasta: I love using pasta that can really soak up the sauce and hold it in its crevices. For this creamy sausage pasta you can use almost any pasta you like, even spaghetti if that’s what you have on hand. Try cavatappi, rigatoni, conchiglie, tagliatelle, or fusilli for fun and ease.
Al Dente: Cook your pasta al dente. This means that the pasta is tender but is still chewy and holds it shape with a bit of firmness. This will allow the pasta to absorb the sauce a bit and hold on to the flavor in every bite.
Sausage: You can use just about any sausage you would like. I prefer to use Italian sausage, which is just sausage flavored with Italian-type spices versus regular sausage, but both will work. Italian sausage can be found in both mild and spicy, and either will taste amazing. For leaner versions try chicken or turkey Italian sausage.
Heavy Cream: You can use half and half instead of heavy cream to also cut a few calories but your sauce won’t turn out quite as rich.
Spinach: If you don’t have fresh spinach, frozen will work. Be sure to really squeeze out any of the extra liquid. Kale and Swiss chard can also be used.
How to Store Creamy Tuscan Sausage Pasta
Like most Italian dishes, this sausage pasta is almost better the next day after the flavors have had time to meld together. Heat up your leftovers for a quick and satisfying lunch!
In the Refrigerator: Keep leftovers tightly covered in an airtight container for up to 4 days.
In the Freezer: You can also keep this frozen for up to 4 months. Thaw overnight in the fridge and reheat in the microwave or on the stove. If it needs thinning add a bit of chicken broth or water as it heats.
More Incredible Pasta Recipes
Pasta is the ideal comfort food. It’s customizable and so satisfying! It also makes the BEST leftovers and is so easy to reheat for a quick and easy lunch. Need a new way to serve up pasta tonight? Try one of these tried and true favorites for dinner that’s guaranteed to win the family over.
Bring a large pot to boil and cook the pasta according to package directions.
In a large skillet add the sausage. Cook and crumble until it is no longer pink. Set aside on a plate.
Add the heavy cream, chicken broth, garlic powder, italian seasoning, and parmesan cheese. Whisk over medium high heat until it starts to thicken. Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt. Add the sausage back to the pan and add the pasta and stir until heated throughout.
Originally posted on February 17, 2021 Updated on March 10, 2023
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
This Easy Homemade Marzipan will take your baking to the next level! It’s a quick and simple recipe that will bring delicious almond flavor to your cakes and cookies. It’s also easily colored and shaped into fun decorations!
I never ate anything almond-flavored growing up. Once I got into baking, I realized how amazing almonds are for just about anything! Some of my favorite almond recipes include these delicious Almond Cookies, this scrumptious Almond Cherry Bread, and this simple Almond Joy Poke Cake.
What is Marzipan?
If you had to ask this question, you are not alone! The first time I’d ever even heard of marzipan was on a baking show on television! It’s basically a sweetened almond paste dough. The texture is smooth, and it’s made up of almonds, sugar, and water. Some people also put eggs and corn syrup, but I choose not to when I’m making it at home. If you don’t feel comfortable working with raw eggs than this recipe is for you! You blend it all up in a food processor and it has many uses. It is mostly used to add flavor to baked goods, but sometimes it is also colored and used as decoration like fondant.
It is used often in Germany, and one recipe that I love making that calls for marzipan is stollen bread. Surprisingly it tastes amazing in pineapple cake and even chocolate cake! You can also include it in things like sugar cookies, truffles, and challah bread. It is a really versatile ingredient that is so fun to play with. It has the perfect amount of sweetness and a really nice almond flavor.
Ingredients
This homemade marzipan recipe is a breeze! You don’t have to worry about things like blanched almonds, raw egg whites. This is a vegan marzipan recipe that really keeps things simple and delicious! Instead of using finely ground almonds, I like to find some fine almond flour. I use powdered sugar as a sweetener, but maple syrup would also be a great option. You can find the measurements below in the recipe card.
Fine Almond Flour:You should be able to find this in the special flour section at the grocery store.
Powdered Sugar: This is how you sweeten your marzipan while keeping a really smooth texture.
Water: This helps to bring all of the ingredients together.
Almond Extract: This gives you extra almond flavor and makes it taste like the traditional marzipan recipe.
Rose Water: This is optional, I really like it but it’s not for everyone!
Marzipan Recipe
This homemade marzipan is perfect for the holidays. It’s exactly what you need for your Christmas cake! It’s also amazing for marzipan cookies or for covering your cake. Some people choose to eat it as is with apricot jam! However you choose to use it, you’ll love how simple this recipe is.
Add Dry Ingredients: Add almond flour and powdered sugar to a food processor and pulse until combined into a fine powder.
Add Wet Ingredients: Add the water, almond extract, and rose water if desired. Mix until everything comes together into one big ball. If the mixture is still sticky enough to stick to your fingers, add more almond flour and powdered sugar 1 tablespoon of each at a time until not sticky enough to stick to your hands.
Knead: Remove to a clean surface and knead for a minute or two until smooth. Roll into a log and wrap in plastic wrap. Chill in the fridge for an hour before using.
Tips for Making Homemade Marzipan
Marzipan is a really simple way to take your desserts to the next level. It takes 10 minuets to make and will need an hour to chill. If you travel to Europe you will run into a lot of marzipan desserts! Here are a few tips for making your own at home.
Sifting Ingredients: No need to sift the powdered sugar or almond flour as they will be mixed together in the food processor, eliminating any clumps.
Almond Flavor: I always recommend tasting your recipe to see if there is anything you need to add. If you want more almond flavor, add more almond extract. If you don’t love the fan of almond extract flavor, then you can add less or leave it all out together.
Using Marzipan: If this is your first time using marzipan, I would look some recipes up online! Marzipan can be used to make candies, fill pastries, or even rolled out to cover cakes or pastries. People use it like a fondant to cover a cake with a nice smooth finish.
Storing Leftovers
Marzipan is easy to store in the refrigerator or the freezer. It tastes best when it’s fresh, but I’ve pulled it out of the freezer and it still has great flavor and texture.
In the Refrigerator: Store in the fridge wrapped tightly in plastic wrap for up to two weeks.
In the Freezer: Store in the freezer by wrapping tightly in plastic wrap and then in a ziplock bag for up to two months.
More Almond Flour Recipes
Whether you a eating gluten free, or just love the taste of almond flour, I have recipes for you! Almond flour is fun to work with and has great flavor. I’ve done all the hard work of perfecting these recipes, so all you have to do is bake and enjoy!
This Easy Homemade Marzipan will take your baking to the next level! It's a quick and simple recipe that will bring delicious almond flavor to your cakes and cookies. It's also easily colored and shaped into fun decorations!
Course Dessert
Cuisine European
Keyword almond paste, almond recipes, marzipan
Prep Time 10minutes
Chill Time 1hour
Total Time 1hour10minutes
Servings 2Cups
Calories 1132kcal
Author Alyssa Rivers
Ingredients
2 ¼cupsfine almond flour
1 ¾cuppowdered sugar
¼cupwater
2teaspoonsalmond extract
¼teaspoonfood grade rose wateroptional
Instructions
Add almond flour and powdered sugar to a food processor and pulse until combined into a fine powder.
Add the water, almond extract, and rose water if desired. Mix until everything comes together into one big ball. If the mixture is still sticky enough to stick to your fingers, add more almond flour and powdered sugar 1 tablespoon of each at a time until not sticky enough to stick to your hands.
Remove to a clean surface and knead for a minute or two until smooth. Roll into a log and wrap in plastic wrap. Chill in the fridge for an hour before using.
These blueberry muffins with a sugared glaze are so good, they should be illegal! Soft, buttery, and bursting with sweet blueberry flavor, they’re the perfect excuse to have dessert for breakfast.
Blueberries are one of my all-time favorite fruits and they work SO well in so many different bread and dessert recipes. If you love blueberries as much as I do, blueberry cookies, blueberry buckle, and blueberry lemon pound cake are a few more great recipes for you to try!
Blueberry Muffin Recipe
Blueberry muffins with a sugared glaze are the perfect breakfast option for those who like a touch of sweetness in their morning routine. (Who doesn’t?!) The burst of tangy blueberries in every bite and the sugary glaze on top make for a scrumptious and satisfying breakfast treat. They’re also great for enjoying as an afternoon snack, or whenever you’re craving something sweet, really.
Not to mention, these muffins are an ideal grab-and-go option for those busy mornings when you’re rushing out the door. Really though, making these blueberry muffins is almost as easy as eating them! With just a few simple ingredients and your muffin tin, you can whip up a batch of these berry-filled treats in no time. Plus, with the irresistible aroma of freshly baked muffins wafting through your kitchen, you’ll be the envy of all your neighbors! Psst- love blueberries? You can find my full list of recipes using them here!
Ingredients Needed
Just a few simple ingredients and you’ll be on your way to blueberry muffin heaven! I love how this recipe uses so many standard baking ingredients. It makes whipping up a batch of muffins a breeze! See the recipe card below for exact measurements.
Butter: A key ingredient for adding richness and moisture to the muffins. Without butter, the muffins would be dry and lack flavor.
White Sugar: Provides sweetness and helps to balance the tartness of the blueberries. Sugar is also important for creating a tender crumb and light texture. You can also use brown sugar instead if you want a deeper sweetness.
Large Eggs: Help to bind the ingredients together and add structure to the blueberry muffins.
Vanilla Extract: Adds a warm, sweet flavor to the muffins and also complements the blueberries well.
Blueberries: Blueberries provide a burst of flavor in every bite and are packed with antioxidants. (A win-win!) Good news- fresh or frozen blueberries can be used in this recipe.
Milk: Adds moisture and helps to create a tender crumb. Whole milk works best! The higher the fat percentage, the more tender your muffins will be.
Salt: Just a pinch to enhance the overall flavor of the muffins.
Baking Powder: Essential for giving the muffins their light and fluffy texture.
White Flour: Gives the muffins structure! Just regular all-purpose flour works fine.
Cinnamon: A warm spice that complements the flavor of the blueberries perfectly.
For the Sugared Glaze:
Powdered Sugar: Gives the glaze its signature thickness and texture. Without it, the glaze would be runny and lack sweetness.
Vanilla: Adds a warm and inviting flavor to the glaze.
Heavy Cream: Gives the glaze a rich and creamy consistency that’s perfect for drizzling over those warm blueberry muffins.
How to Make the BEST Blueberry Muffins
Making homemade muffins is so easy! These blueberry muffins only take 10 minutes to prepare, 20 minutes to cook, making them the perfect sweet treat for when you’re short on time!
Preheat Oven, Prep Pan: Preheat the oven to 375 degrees F. Then spray or line a muffin pan with paper liners and set aside.
Mix Wet Ingredients: Beat together the sugar and butter until creamy. Add in the eggs, vanilla and milk. Then stir to combine.
Mix Dry Ingredients, Coat Blueberries: In another bowl, stir together the salt, baking powder, flour, and cinnamon. Place the blueberries in a small bowl and then sprinkle 2 teaspoons of the flour mixture over them. Then toss to coat the berries with flour.
Combine: Add the remaining flour mixture to the wet ingredients and mix until just barely combined. Fold in the blueberries by hand so they’re evenly dispersed through the batter.
Bake: Fill muffin tins 3/4ths the way full and bake for 25-30 minutes.
Cool and Enjoy: Remove and then allow to cool before glazing.
Glaze
Combine Ingredients: Beat together all of the ingredients and then either spoon over the muffins or carefully dip the tops of the blueberry muffins in the glaze.
Tips and Variations
Want to take your homemade blueberry muffins to the next level? Follow these tips for muffin perfection! From using frozen berries to avoiding overmixing the batter, these simple tricks will help you create bakery-worthy muffins that are sure to impress. They’re super addictive. Don’t say I didn’t warn you!
Switch Berries: If you want to substitute in strawberries or raspberries for the blueberries that would work out great! I’m sure other berries would work – fresh or frozen as long as you keep the same amount as indicated.
Frozen Blueberries: Fresh or frozen blueberries work great in this recipe. If using frozen blueberries, be sure to thaw them first and pat them dry with a paper towel to prevent excess moisture in the muffins. Keep an eye on your muffins made with frozen berries- you may need to add a minute or two of cook time to counteract the added moisture.
Don’t Overmix: Use a gentle hand when combining your wet ingredients, dry ingredients, and blueberries. One, you don’t want to smash your blueberries, and two, if you overmix your batter you may end up with hard, rubbery muffins. Note: some small lumps are okay!
Cool Before Glazing: Wait until your blueberry muffins have cooled completely before glazing to prevent the glaze from melting and running off the muffins.
Storing Leftovers
So you’ve made a batch of delicious blueberry muffins, now what? Here’s how to store them and keep them fresh if you have some left over!
At Room Temperature: Store for 3-4 days wrapped in plastic wrap or in an airtight container.
In the Freezer: You can also freeze leftover blueberry muffins! Wrap tightly in plastic wrap, then transfer to a freezer bag. They should stay good for 2-3 months. Thaw overnight in the fridge before serving!
Note: For that freshly-baked effect, pop your leftover muffins in the microwave or toaster oven for a few seconds before enjoying them!
More Delicious Blueberry Treats
Blueberry desserts are always a good idea. If you have any leftover blueberries, here are a few more great recipes to try! They’re perfectly juicy, sweet, and sure to win you over.
These blueberry muffins with a sugared glaze are so good, they should be illegal! Soft, buttery, and bursting with sweet blueberry flavor, they're the perfect excuse to have dessert for breakfast.
Course Breakfast
Cuisine American
Keyword blueberry muffins, blueberry muffins with a sugared glaze, Muffin Recipes
Prep Time 10minutes
Cook Time 25minutes
Total Time 35minutes
Servings 12Muffins
Calories 337kcal
Author Alyssa Rivers
Ingredients
1stickbutter
1cupwhite sugar
2large eggs
2teaspoonsvanilla extract
2cupsblueberries
1/2cupmilk
1/4teaspoonsalt
2teaspoonsbaking powder
2cupswhite flour
1/4teaspooncinnamon
Sugared Glaze:
2cupspowdered sugar
1teaspoonvanilla
4tablespoonsheavy cream
Instructions
Preheat the oven to 375 degrees F. Spray or line a muffin tin and set aside.
Beat together the sugar and butter until creamy. Add in the eggs, vanilla and milk. Stir to combine.
In another bowl, stir together the salt, baking powder, flour, and cinnamon. Place the blueberries in a small bowl and sprinkle 2 teaspoons of the flour mixture over them. Toss to coat the berries with flour.
Add the remaining flour mixture to the wet ingredients and mix until just barely combined. Fold in the blueberries by hand until evenly dispersed through the batter.
Fill muffin tins 3/4ths the way full and bake for 25-30 minutes.
Remove and allow to cool.
Glaze
Beat together all of the ingredients and either spoon over the muffins or carefully dip the tops of the muffins in the glaze.
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.
Slow Cooker Honey Garlic Chicken is always a hit at my house! It’s chicken thighs cooked in a honey garlic sauce that is infused with soy and hoisin sauce with fresh garlic and ginger covering the boneless chicken thighs for one amazing family dinner. Throw it all together and let the slow cooker do all the work!
This has to be up there with my most favorite slow cooker recipes! The flavor of this sauce is amazing. And the smell of it cooking in my house all day is the best! It is so easy to throw together. The whole family loves this recipe, even the picky eater. Honey garlic chicken is the perfect dump and go dinner. I am in love with slow cooker dinners because you just throw everything in the pot in the morning, and by dinner time you have a tender and flavorful meal!
I make chicken dinners a lot, but if you don’t get creative with the sauces and sides it can get a little repetitive! That’s why I love slow cooker chicken meals, like this honey garlic chicken. I also love this Crockpot Tuscan Chicken recipe, but that’s another story! Serve this chicken up with some Instapot rice for the perfect hands-off meal.
Ingredients
Boneless skinless chicken thighs work best in a slow cooker since dark meat can be more forgiving when cooking for a long period of time. Thighs also don’t dry out as easily. If you prefer chicken breasts make sure to check it towards the end to make sure it is not overcooked and dried out. That’s my biggest tip when cooking this slow cooker honey garlic chicken! You can find the ingredients below in the recipe card.
Boneless Chicken Thighs: I prefer chicken thighs over breasts but chicken breasts can be used in this recipe. Chicken thighs are a soft and tender meat with a little more fat on them making them juicy too.
Honey: Choose the honey that you prefer but this will help sweeten chicken while it is slow cooking.
Soy Sauce: Light soy sauce is just what you need to make this slow cooker chicken infused with.
Hoisin Sauce: Thick and strong flavoring, this hoisin sauce will be the perfect amount of sauce to cover the chicken and marinate while it is slowly being cooked.
Garlic: Crushed the best that you can or purchase the garlic crushed in a bag.
Ginger Root: Fresh is best with the ginger.
Sesame Oil: This has a nutty oil that adds just the right touch to combined the flavorings together.
Cornstarch: Make a roux or thick sauce with the cornstarch and water mixture.
Water: Luke warm water is perfect for creating a roux and adding it back into the sauce to cover the chicken at the end.
Slow Cooker Chicken Garlic Honey Recipe
It doesn’t get easier than this slow cooker honey garlic chicken recipe! You just put your chicken in the crock pot and pour over your sauce, and let that goodness sit and cook for about 5 hours. If you want to add onion or sesame seeds, that would be delicious. Once the chicken is cooked, I like to shred the chicken with two forks. It’s so tender it comes right apart. If you are using frozen chicken, make sure to thaw it out before cooking it, and that goes for all slow cooker chicken recipes.
Prepare the slow cooker: In a 5 quart slow cooker add the chicken thighs. In a small bowl, whisk together the honey, soy sauce, hoisin sauce, garlic, ginger, and sesame oil. Cook on low for 4-6 hours and high for 3-4 hours.
Shred the chicken: Remove the chicken from the slow cooker and shred.
Make a thick sauce like a roux: Whisk together the cornstarch and water in a small bowl. Whisk it into the sauce in the slow cooker. Return the shredded chicken back to the slow cooker and let cook for another 15 minutes to let the sauce thicken. Serve over rice and enjoy!
Tips for Serving Honey Garlic Chicken
Make this slow cooker honey garlic chicken a complete meal by adding in side dishes that work perfectly for this dinner. Your family will be craving it and loving all the variations that can accommodate this slow cooker chicken.
Storing Leftovers
This slow cooker honey garlic chicken makes the BEST leftovers! Seriously, I always make a lot because I know everyone is going to love it for lunch the next day. Here is how to store your leftovers.
More Slow Cooker Recipes
I absolutely love my slow cooker for so many reasons. As a busy mom, it really saves the day! Here are a few of my favorite slow cooker recipes that we eat all the time and never get tired of.
In a 5 quart slow cooker add the chicken thighs. In a small bowl, whisk together the honey, soy sauce, hoisen sauce, garlic, ginger, and sesame oil. Cook on low for 4-6 hours or high for 3-4 hours.
Remove the chicken from the slow cooker and shred. Whisk togther the cornstarch and water in a small bowl. Whisk it into the sauce in the slow cooker. Return the shredded chicken back to the slow cooker and let cook for another 15 minutes to let the sauce thicken. Serve over rice ane enjoy!
Updated March 9, 2023 Original Post on August 7, 2012
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
This roasted beet salad will have you singing the praises of this root veggie and begging for seconds! It’s tossed with fruit, nuts, and crumbled cheese all coated in a delicious homemade balsamic vinaigrette. A light lunch that’s both healthy and delicious!
2023 is the year for beets. If you haven’t already incorporated them into your cooking, you need to! Not only are they packed with fiber and heart-healthy, but super versatile too! You’ve got to add this beet hummus and pear and beet salad to the recipe lineup. This recipe for Instant Pot beets is also great for all of your cooking needs! Soft, tender beets in a snap!
Roasted Beet Salad Recipe
If you’re looking for a salad that’s both delicious and beautiful, look no further than this roasted beet salad! The vibrant colors of the beets and oranges, combined with the creamy goat cheese and crunchy nuts, make this dish a feast for both your eyes and your taste buds. It’s light, fresh, and flavorful. Everything that a homemade salad should be!
And let’s not forget the balsamic dressing – it ties everything together perfectly, giving the salad a tangy kick that complements the sweetness of the beets, oranges, and blueberries. Trust me, once you try this salad, you’ll wonder why you ever thought beets were just for boring salads or pickling! This versatile root veggie is great in so many different recipes! Find my full list of tasty dishes to use them in here.
Salad Ingredients
This is everything I used to put this tasty roasted beet salad together, but feel free to swap anything out for your favorite dressings or mix-ins! Beets are extremely versatile and work well for all kinds of flavors.
Baby Arugula or Spring Mix: These tender greens provide the perfect base for the roasted beet salad. They also have a slightly peppery taste that balances out the sweetness of the other ingredients.
Roasted Beets: The MVP here! Roasted beets give the salad a rich, earthy flavor and beautiful deep red color. Plus, they’re packed with nutrients like fiber and potassium.
Goat Cheese: Creamy, tangy, and a little bit salty, crumbled goat cheese adds the perfect amount of richness to the salad.
Red Onion: Red onion provides a nice contrast to the sweet beets and oranges. Plus, its bright color adds a pop to the dish.
Pecans: Whether candied or raw, pecans bring a satisfying crunch to the roasted beet salad. They also provide a nutty flavor that complements the other ingredients!
Blueberries: These juicy little berries add a burst of sweetness to the roasted beet salad.
Oranges: Sliced oranges add a juicy, refreshing citrus flavor to the salad.
Balsamic Vinaigrette: The finishing touch! The tangy, slightly sweet flavor of balsamic vinaigrette brings all the ingredients together. You can also try making your own using my recipe here. It’s so easy to whip up! (And free of preservatives!)
How to Make Roasted Beet Salad
This easy salad will be the star of the dinner table! It’s so light and fresh, and the variety of colored veggies give it the best presentation. It also only takes 10 minutes to make, so it’s the perfect side dish for when you’re short on time.
Marinate Beets: Slice the roasted and cooled beets. Then add them to a bowl along with about 3 tablespoons of dressing. Stir to coat and then allow them to marinate for a few minutes while you prepare the rest of the salad.
Start With Arugula: To assemble the salad, add the arugula to a large bowl.
Mix In Remaining Ingredients: Add the marinated beets, goat cheese, onions, blueberries, oranges, and sprinkle with goat cheese.
Add Dressing: Drizzle on the balsamic vinegar dressing and then toss to coat the ingredients well. Enjoy!
Tips and Variations
“Beet” the same old salad routine with this tasty recipe and easy tips and tricks! Roasted beet salad is so easy to customize, make it your own!
Use Canned Beets: Alternatively, you can use canned beets that have already been roasted. Make sure they aren’t pickled because you will marinate the beets in the balsamic dressing.
Extra Flavor: Marinate the red onion in the dressing as well if you desire.
Roasted beet salad is best served fresh, but you can also store it in the fridge for 3-4 days. Just make sure it’s in an airtight container for best results!
Note: since the freshness of the fruits and vegetables you use can vary, check for spoilage before consuming.
Looking for More Tasty Salads?
Here are a few more of my favorites! They’re light, jam-packed with nutrients, and enhance the natural goodness of the veggies perfectly. With flavor this good, you’ll forget you’re eating healthy! Find more delicious salads here.
This roasted beet salad will have you singing the praises of this root veggie and begging for seconds! It's tossed with fruit, nuts, and crumbled cheese all coated in a delicious homemade balsamic vinaigrette. A light lunch that's both healthy and delicious!
Slice the roasted and cooled beets. Add them to a bowl along with about 3 tablespoons of dressing. Stir to coat and allow them to marinate for a few minutes while you prepare the rest of the salad.
To assemble the salad, add the arugula to a large bowl.
Add the marinated beets, goat cheese, onions, blueberries, oranges, and goat cheese.
Drizzle on the dressing and toss to coat the ingredients well. Enjoy!
Start your morning off right with this hearty and filling Bagel Breakfast Sandwich. It has everything you need to fuel your body and to keep you full until lunch. These are also perfect for breakfast on the go and always hit the spot!
Breakfast is my favorite meal of the day! I seriously can’t wait to whip something up when my eyes pop open in the morning. If you can’t relate, don’t worry! The rest of my family is definitely not like me. They love to grab a bowl of cereal and call it a day. If you are on the hunt for quick and easy breakfast ideas that are more filling and nutrient dense than cereal, you’ve got to try these Overnight Oats, this Overnight Breakfast Casserole, and these simple and filling Breakfast Enchiladas.
Breakfast Bagel Sandwich
There is no better way to say it- this bagel breakfast sandwich is the best breakfast I’ve ever had! And that’s saying a lot, because I LOVE breakfast. Did I mention it’s my favorite meal of the day? You can probably tell I’m pretty passionate about the first meal of the day because I have lots of breakfast recipes on my blog. And they are all amazing because I also have high standards for starting my day.
These sandwiches are top-notch delicious. If you have a problem with bagels, I don’t know what to tell you except they are delicious and actually not that bad for you compared to a lot of other breakfast choices. Especially if you make your bagels at home, they are a simple bread with only a few ingredients that make the perfect base for your other ingredients. You will layer on delicious scrambled eggs, flavorful bacon, and fresh avocado slices for the perfect bite every time. English muffin sandwiches have nothing on this recipe! Although, if you do love a good breakfast sandwich, my English muffin recipe is really good too,.
Ingredients
Bagel breakfast sandwiches have only the best ingredients! Of course like any sandwich recipe, you can put whatever ingredients you want on this. I am listing out the things I prefer below, but there are so many other things you can add. Thinly sliced onion or red onion are amazing on egg sandwiches. I usually sprinkle some freshly cracked pepper and Kosher salt over the top of the eggs once I’m done cooking them. This is one of my favorite breakfast recipes when I have a little extra time to put them together. They are so delicious! You can find the measurements below in the recipe card.
Bagel: I prefer the everything bagel because it’s my favorite! You can pick up your favorite kind of bagels from the grocery store, or make some at home! Homemade bagels are next level delicious!
Eggs: I prefer scrambled eggs, but you can definitely cook up some fried egg on a skillet. The soft yolk adds lots of flavor and moisture.
Bacon: This is my preferred choice of protein, but of course you could use ham, turkey, turkey bacon, or patty sausage instead!
Cheddar Cheese: I actually used American cheese, but sharp cheddar would do great. You can also use cream cheese instead of course! Havarti or provolone cheese is also a great choice.
Tomato: I like to slice it really thin and lay it on.
Arugula: I love arugula because of the strong flavor. I just put a handful of it on. Spinach or lettuce would be delicious too.
Avocado: I used half of the avocado for one sandwich. I just sliced it, but you could also make it into guacamole and smear it on.
Bagel Breakfast Sandwiches Recipe
I am fully aware that pretty much anyone can build a sandwich! This bagel breakfast sandwich really is best when assembled in the order I list out below. When you bite into a sandwich, your tongue can actually taste different flavors together based on how you stacked everything up. This is seriously the best-tasting order to put your ingredients in, I promise!
Cook Eggs and Bacon: Cook the eggs and bacon right before assembling the sandwich.
Toast Bagel: Toast the bagel and spread butter on the bagel if you desire.
Add Egg and Cheese: On the bottom slice of the bagel, layer on the cooked eggs and cheese. Allow the cheese to slightly melt on top of the warm eggs.
Add Bacon and Tomato: Add the bacon and tomato slices.
Top Off and Enjoy: Finish with a handful of arugula, sliced avocado, and the other bagel slice.
Tips for Making Bagel Breakfast Sandwiches
These bagel breakfast sandwiches are definitely straightforward. These tips below are some of the ways that I’ve taken this sandwich to the next level! There are so many ways to switch up your ingredients and how your prepare them to make a whole new sandwich every time.
Fry Your Eggs: This is one of my favorite ways to switch up this recipe. I fry my eggs instead of scrambling them about half the time. I really love the runny yolk, but that just me! If you want to make a lot of sandwiches at a time, I recommend making this baked scrambled egg dish. It will cut down on a lot of the work!
Switch Up Your Protein: This is another one I love to change up. If you are not a fan of bacon, there are so many delicious options! You can even use leftover meat from the night before on this sandwich. I’ve actually made prime rib for a special occasion for dinner, and then thinly sliced in and put it on these sandwiches for breakfast and it was MIND BLOWING! Pretty much any meat will be amazing on this sandwich!
Toast Bagels in Oven: This is another great trick especially if you are already making a few sandwiches and don’t mind turning the oven on. The perfect toast on a bagel always comes from the oven if you ask me! You can also leave your oven on low, and once you add the scrambled eggs and cheese, pop them back in the oven to melt that cheese perfectly.
Storing Leftovers
Like a lot of breakfast sandwiches, I always prefer these bagel breakfast sandwiches fresh. The fresh ingredients mixed with the cooked warm ingredients make this one hard to reheat in the perfect way. You can store your leftovers if you do have any, and here’s how.
In the Refrigerator: Wrap your leftovers in plastic wrap or put them in an airtight container in the refrigerator. The avocado will start to brown and go bad in about two days. If you leave the avocado off, you can store this sandwich for up to 5 days.
More Breakfast Ideas
If you are into meal planning like I am, it helps to also plan out your breakfasts! I love using my dinner leftovers as inspiration for some of my breakfast recipes. If you are on the hunt for the best breakfast ideas, I’ve listed a few of my favorites below!
Start your morning off right with this hearty and filling Bagel Breakfast Sandwich. It has everything you need to fuel your body and to keep you full until lunch. These are also perfect for breakfast on the go and always hit the spot!
Indulge in creamy bliss with every bite of this Baileys Cheesecake – a rich and decadent dessert that’s perfect for satisfying your sweet cravings! It has a smooth, chocolatey filling flavored with Bailey’s Irish Cream liqueur on top of a rich Oreo crust.
When it comes to rich, creamy desserts, cheesecake is number one! Not only does it look great on the dinner table, but it tastes even better! (Especially when you make it from scratch!) If you love cheesecake as much as I do, try this white chocolate raspberry cheesecake, New York cheesecake, or Oreo cheesecake next. You can find my full list of cheesecake recipes here. I have cheesecake bars, mini cheesecakes, and more! It’s dessert heaven!
Bailey’s Irish Cream Cheesecake Recipe
Bailey’s Irish Cream cheesecake is the ultimate dessert for any occasion. Its rich, creamy texture combined with the subtle flavor of Bailey’s Irish Cream creates a heavenly dessert that’s hard to resist. This cheesecake is perfect for St. Patrick’s Day, birthdays, or any celebration that calls for a decadent and delicious dessert. Whether you’re a fan of cheesecake or Bailey’s Irish Cream, this dessert is sure to leave you craving for more! I took one bite and felt like I could eat the entire cheesecake. It’s just so good!
If you’re a cheesecake lover, then you need to make this Baileys cheesecake. Whether you’re an experienced baker or a novice, this cheesecake recipe is foolproof. So, grab your apron and head to the kitchen to whip up this creamy dessert. Your taste buds will thank you for it! It’s rich, creamy, chocolatey goodness!
Ingredients You’ll Need
Crust
Oreo Cookies: These chocolatey cookies add a delightful texture and flavor to the crust. Their creamy filling also helps bind the crust together, making it easier to cut and serve.
Unsalted Butter: Melted butter is the glue that holds the Oreo crust together. It’s essential for creating a crust that’s firm enough to support the creamy filling!
Cheesecake Filling
Cream Cheese: Cream cheese is the star of the show in any cheesecake recipe, and this one is no exception! Its smooth and creamy texture is the perfect canvas for the Bailey’s Irish Cream and cocoa flavors to shine through.
Sour Cream: Adds moisture to the filling and also adds a slight tangy flavor. It’s great for balancing out the sweetness of the Baileys cheesecake!
Cocoa Powder: For the perfect rich, chocolatey flavor.
Granulated Sugar: Adds sweetness to the filling.
Large Eggs: Bind all of the ingredients together and give the cheesecake structure.
Bailey’s Irish Cream Liqueur: A key ingredient for this cheesecake. It’s nice and creamy and also gives the filling a subtle coffee and whiskey flavor.
Ganache
Semi-Sweet Chocolate: This acts as the base of the ganache topping. It adds an extra layer of chocolatey goodness without being too sweet.
Heavy Cream: Adjusts the consistency of the ganache and also makes it nice and creamy.
Bailey’s Irish Cream Liqueur: A splash for extra flavor!
Making homemade Baileys cheesecake doesn’t have to be intimidating! I’ve broken it up into a few simple sections for you. Trust me, once you start making cheesecake from scratch, you’ll never go back to store-bought. This Bailey’s Irish Cream cheesecake will make you a believer!
Preheat Oven: Preheat the oven to 350 degrees Fahrenheit.
Crust Mixture: Pulse the Oreos in a food processor until the cookies have become a fine crumb. Then pour in the melted butter and pinch of salt and blend until combined.
Add to Pan: Pour your crumb mixture into the prepared springform pan and press evenly into the bottom of the pan and up the sides of the pan. You can use the bottom of a flat glass or a flat measuring cup to really press it in well and get a nice, even crust.
Bake: Bake for 10 minutes. Then allow to cool completely.
Prepare Cheesecake
Wrap Pan: Using 18 inch heavy duty aluminum foil, wrap the outside of a 10-inch springform pan with 4 sheets of foil. Make sure the sheets of foil go all the way up all sides of the pan to prevent water from getting in.
Cream Cheese Mixture: Add your softened cream cheese to the mixing bowl of your stand mixer and beat with a paddle at medium/high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for a few seconds more until it’s smooth.
Mix in Remaining Ingredients: Add the sour cream, cocoa powder, and sugar and mix at medium-low speed until just combined. Scrape the bowl again and mix for 10 seconds. Then add eggs and Bailey’s and beat on low speed until combined. Scrape the bowl again.
Prepare Water Bath: Place your wrapped cheesecake pan in a deep roasting pan. You can alternatively use a baking sheet, so long as the sides are about 2 inches deep. Using very hot water, add water to the baking sheet until there is about 1 ½ inch of water around the springform pan. On a rack in the lower 3rd of the oven, carefully move your pan into the oven.
Bake
Bake: Bake for 1-1 ½ hours. After about an hour of baking, check the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should be jiggly, but not liquid. If it seems very liquidy still, give it 10-15 more minutes and check it again.
Turn Off Oven: Once the Baileys cheesecake is set, yet jiggly, turn the oven off but leave the cheesecake in the oven for another hour or so, until the oven has cooled down. Resist the temptation to open the oven during this time! The purpose of this step is to allow the cheesecake to cool slowly as the oven cools.
Chill: Doing this will prevent it from cracking, as one of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen. Once the oven and the cheesecake are cooled, remove from the oven and carefully remove the foil lining the pan. Chill in the fridge for at least 6 hours.
Remove From Pan: Before serving, run a knife around the edge of the pan to ensure an easy release when the springform is removed. Top with whipped cream and additional Oreos as you desire.
Ganache
Combine: Heat the cream in the microwave for 30 seconds, until steaming. Pour over the chocolate and let sit for 3 minutes. Stir until smooth. Add the Bailey’s and mix until combined.
Drizzle: Drizzle ganache over the Baileys cheesecake and top with whipped cream, if desired.
Tips for Making the Best Cheesecake
I know making homemade cheesecake can be tricky, but it doesn’t have to be. Use these tips and tricks and your Bailey’s cheesecake will turn out perfectly every time!
Room Temperature Ingredients: Using room temperature ingredients will help you achieve a smooth cheesecake batter. I usually get the cream cheese, sour cream and eggs out of the fridge a couple hours before I’m ready to start baking to ensure they have enough time to soften.
Scrape Bowl: Scrape down the bowl several times between each step. Doing this will prevent thicker batter from sticking to the sides and bottom of the bowl, only to end up making your batter lumpy.
Use Aluminum Foil: Heavy-duty 18-inch aluminum foil is one of the secrets to making cheesecake that not only bakes evenly in a waterbath, but prevents any water from getting in and making the crust soggy. I’ve tried with 2-3 layers of foil, but have found that this can still sometimes leak. Best to go with 4 layers of the foil, making sure it is a big enough piece to go all the way up each side of the pan.
Let Cheesecake Cool: Letting your Baileys cheesecake cool in the oven as the oven cools will prevent it from cracking. You don’t want to poke it or stick a thermometer in it either! That will greatly increase the risk of the cheesecake cracking as it cools down.
Storing Leftovers
This Bailey’s cheesecake is so rich and flavorful, it always goes fast at my house and we usually don’t have leftovers! If you’re lucky enough to have some, here’s how you can keep your delicious cheesecake tasting nice and fresh.
In the Refrigerator: Store in the fridge in an airtight container or covered with plastic wrap for up to 5 days.
More Amazing Cheesecake Recipes
Rich, tangy, and delightfully creamy, here are a few more great cheesecake recipes to add to the dessert lineup! They’re the perfect show-stopping dessert for any get-together and will have everyone raving. They taste so much better than anything you can get from the store! You just can’t beat a fresh, homemade cheesecake.
Indulge in creamy bliss with every bite of this Baileys Cheesecake – a rich and decadent dessert that's perfect for satisfying your sweet cravings! It has a smooth, chocolatey filling flavored with Bailey’s Irish Cream liqueur on top of a rich Oreo crust.
2poundscream cheese4 8-ounce packages, room temperature
4ouncessour creamroom temperature
2tablespoonscocoa powder
1 ⅓cupgranulated sugar
5large eggsroom temperature
½cupBailey’s irish cream liqueur
Ganache
3ouncessemi sweet chocolate
3tablespoonsheavy cream
2tablespoonsBailey’s Irish cream liqueur
Fresh whipped cream
Instructions
Preheat the oven to 350 degrees fahrenheit.
Pulse the oreos in a food processor until the cookies have become a fine crumb. Pour in the melted butter and pinch of salt and blend until combined.
Pour your crumb mixture into the prepared springform pan and press evenly into the bottom of the pan and up the sides of the pan. You can use the bottom of a flat glass or a flat measuring cup to really press it in well and get a nice, even crust.
Bake for 10 minutes. Allow to cool completely.
Cheesecake
Preheat the oven to 350 degrees fahrenheit. Using 18 inch heavy duty aluminum foil, wrap the outside of a 10-inch springform pan with 4 sheets of foil. Make sure the sheets of foil go all the way up all sides of the pan to prevent water from getting in.
Add your softened cream cheese to the mixing bowl of your stand mixer and beat with a paddle at medium/high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for a few seconds more. The goal is to make sure the cream cheese is as smooth as possible so your cheesecake doesn’t have any lumps in it.
Add the sour cream, cocoa powder, and sugar and mix at medium-low speed until just combined. Scrape the bowl again and mix for 10 seconds.
Add eggs and Bailey’s and beat on low speed until combined, about 30 seconds-1 minute. Scrape the bowl again.
Place your wrapped cheesecake pan in a deep roasting pan. You can alternatively use a baking sheet, so long as the sides are about 2 inches deep.
Using very hot water, add water to the baking sheet until there is about 1 ½ inch of water around the springform pan. On a rack in the lower 3rd of the oven, carefully move your pan into the oven.
Bake for 1-1 ½ hours. After about an hour of baking, check the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should be jiggly, but not liquid. If it seems very liquidy still, give it 10-15 more minutes and check it again.
Once the cheesecake is set, yet jiggly, turn the oven off but leave the cheesecake in the oven for another hour or so, until the oven has cooled down. Resist the temptation to open the oven during this time! The purpose of this step is to allow the cheesecake to cool slowly as the oven cools. Doing this will prevent it from cracking, as one of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen. Once the oven and the cheesecake are cooled, remove from the oven and carefully remove the foil lining the pan. Chill in the fridge for at least 6 hours.
Before serving, run a knife around the edge of the pan to ensure an easy release when the springform is removed. Top with whipped cream and additional oreos as you desire.
Ganache
Heat the cream in the microwave for 30 seconds, until steaming. Pour over the chocolate and let sit for 3 minutes. Stir until smooth. Add the Bailey’s and mix until combined.
Drizzle ganache over the cheesecake and top with whipped cream, if desired.
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Spam musubi is a classic Hawaiian snack or on-the-go lunch, made with a slice of seared spam on top of rice, all wrapped in crispy seaweed! It has a delicious soy sauce glaze that makes each bite extra flavorful.
If you’ve never had musubi before, I know what you’re thinking. Spam, rice, and seaweed? Trust me, it’s one of those things you just need to try. Every time I get Hawaiian takeout, I have to get me one of these bad boys. The spam is so savory and seared to perfection, covered with a delicious soy sauce glaze. The soft white rice and hint of crispiness from the seaweed makes musubi have the best texture ever!
Musubi is a variation of Japanese onigiri, so if you’ve ever had that, the taste is similar! Once you make some spam musubi at home, you’re going to want it all the time. They taste amazing when you serve them fresh, but you can also easily wrap them up in plastic wrap, store them in the fridge, and enjoy them later!
Ingredients Needed
Hawaiian Spam musubi is such a quick and easy snack, and you only need a few simple ingredients to make it! Check out the recipe card below to see the exact measurements I used.
Spam: The star of the show! This iconic canned meat has a salty, savory flavor and a texture that’s perfect for grilling or pan-frying. It’s a popular ingredient in Hawaiian cuisine and is a must-have for making musubi.
Soy Sauce: Adds a rich umami flavor to the musubi filling. Just a few tablespoons are all you need to take your musubi to the next level.
Granulated Sugar: A little sweetness goes a long way in balancing out the salty flavor of the Spam and soy sauce.
Nori Seaweed: A type of edible seaweed that’s dried and pressed into thin sheets, nori is an essential component of musubi. Its slightly salty, earthy flavor complements the Spam and rice filling perfectly, and its texture adds a satisfying crunch!
Short Grain Rice: The foundation of the musubi! Short grain rice, also known as sushi rice, is a sticky, slightly sweet variety of rice that holds together well when shaped into musubi.
Salt: A pinch of salt helps enhance the flavor of the rice and also brings out all the other flavors in the musubi filling.
Water: The final ingredient, but perhaps the most important! Water is essential for cooking the rice and getting it to the perfect texture for making musubi. Be sure to use the right amount of water and follow the cooking instructions carefully to ensure that your rice turns out perfectly every time.
How to Make Spam Musubi
I know it looks like a lot of steps, but once you get the hang of making musubi you’ll be able to whip them up in no time! I’ve broken this recipe down into 3 parts. Preparing the spam, preparing the rice, and then putting everything together!
Remove Spam: Remove the spam from the can by squeezing the sides and shaking it until the spam comes out in one piece. SAVE THE CAN for assembling the musubi.
Slice: Cut the spam into 9 equal slices. 9 slices allow the slices to be the perfect thickness for musubi, but you can cut them to your desired thickness.
Prepare Skillet: Lightly spray a large skillet with non-stick cooking spray and add the spam slices to the pan. Heat over medium-high heat.
Pan Fry: Fry the slices for 3-4 minutes on each side until golden brown.
Glaze: Whisk together the soy sauce and sugar in a small bowl. Using a pastry brush, brush the spam with the mixture. Continue to cook until the sauce starts to thicken and caramelize. It will create a sweet glaze that clings to the spam and makes it delicious!
Sushi Rice
Wash Rice: Rinse the rice with cold water until the water runs clear.
Cook: Cook the rice on the stovetop, in a rice cooker, or in the Instant Pot. If you use a rice cooker or Instant pot, cook the rice according to the manufacturer’s instructions. My rice cooker takes 4 cups of water to cook 3 cups of rice.
Vinegar Mixture: While the rice is cooking, add the rice vinegar, sugar and salt together in a small saucepan. Then heat over medium-high heat and whisk until the sugar has dissolved.
Combine: Transfer the cooked rice to a large mixing bowl. Then pour the vinegar mixture over the rice and use a spatula to fold the mixture into the rice.
Cool: Cover the bowl with saran wrap and let the rice cool on the counter until it reaches room temperature.
To Assemble
Prepare Can: Wash the spam can and be careful so you don’t cut your fingers! Dry the can and then line it with saran wrap leaving an overlay of extra wrap.
Rice Layer: Spoon about ¼ cup of sushi rice into the bottom of the can.
Add Spam: Place a slice of cooked spam on top of the rice in the can.
Shape: Gather the excess plastic wrap and then gently push it down shaping it into the mold of the can. Pull the musubi out of the can by lifting the gathered plastic wrap up.
Place on Nori: Remove the plastic wrap from the musubi and then place the spam side down onto the nori. Center it in the middle of the wrapper. Wrap the strip of nori tightly around the musubi and seal it using your finger dipped in water.
Enjoy: Serve musubi warm or chilled. It’s so perfect for an on-the-go snack!
Tips and Tricks
Musubi is super simple to make, but here are a few ways you can perfect it and make it your own! You’re going to love this savory Hawaiian snack.
Musubi Thickness: The thickness of your spam slices and the rice-to-spam ratio is entirely up to you.
Add Vinegar Mixture Slowly: Add the vinegar mixture to the rice a little at a time. This is to ensure the rice doesn’t get too wet. It still needs to be sticky to keep it’s shape.
Using Different Meat: Musubi is most commonly made with Spam, but I’ve also seen it made with teriyaki chicken and beef! You’ll have to try a few different varieties!
Storing Leftover Musubi
Congratulations! You’ve made a delicious batch of musubi and now you’re wondering how to store the leftovers. Don’t worry, it’s easy and you can keep enjoying your tasty treats for days to come. First things first, let your musubi cool down completely before storing them. Nobody likes warm, soggy musubi. Once they’ve cooled, wrap each musubi tightly in plastic wrap. This will help keep them fresh and prevent any unwanted moisture from seeping in.
In the Refrigerator: Musubi will keep in the fridge for up to 3 days. Just make sure it’s wrapped tightly in plastic wrap so it stays fresh!
In the Freezer: Want to save your musubi for longer? No problem! Wrap each musubi tightly in plastic wrap, then pop them in a freezer-safe bag. They’ll stay fresh for up to two months in the freezer. When you’re ready to eat them, let them thaw overnight in the fridge, then reheat them in the microwave or over the stove.
More Tasty Hawaiian Recipes
Here are a few more recipes inspired by Hawaiian cuisine for you to try! They’re all so flavorful and delicious, it’s like having a luau from the comfort of your kitchen! My kids LOVE these recipes and are always asking for seconds. I’m sure you and yours will love them just as much!
Spam Musubi
Sushi Rice
Spam
Remove the spam from the can by squeezing the sides and shaking it until the spam comes out in one piece. SAVE THE CAN for assembling the musubi.
Cut the spam into 9 equal slices. 9 slices allow the slices to be the perfect thickness for musubi, but you can cut them to your desired thickness.
Lightly spray a large skillet with non-stick cooking spray and add the spam slices to the pan. Heat over medium-high heat.
Fry the slices for 3-4 minutes on each side until golden brown.
Whisk together the soy sauce and sugar in a small bowl. Using a pastry brush, brush the spam with the mixture. Continue to cook until the sauce starts to thicken and caramelize. It will create a sweet glaze that clings to the spam and makes it delicious!
Sushi Rice
Rinse the rice with cold water until the water runs clear.
Cook the rice on the stovetop, in a rice cooker, or in the Instant Pot. If you use a rice cooker or Instant pot, cook the rice according to the manufacturer’s instructions. My rice cooker takes 4 cups of water to cook 3 cups of rice.
While the rice is cooking, add the rice vinegar, sugar and salt together in a small saucepan. Heat over medium-high heat and whisk until the sugar has dissolved.
Transfer the cooked rice to a large mixing bowl. Pour the vinegar mixture over the rice and use a spatula to fold the mixture into the rice.
Cover the bowl with saran wrap and let the rice cool on the counter until it reaches room temperature.
To Assemble
Wash the spam can and be careful not to cut your fingers! Dry the can and line it with saran wrap leaving an overlay of extra wrap.
Spoon about ¼ cup of sushi rice into the bottom of the can.
Place a slice of cooked spam on top of the rice in the can.
Gather the excess plastic wrap and gently push it down shaping it into the mold of the can. Pull the musubi out of the can by lifting the gathered plastic wrap up.
Remove the plastic wrap from the musubi and place the spam side down onto the nori. Center it in the middle of the wrapper. Wrap the nori tightly around the musubi and seal it using your finger dipped in water.
Serve musubi warm or chilled. It’s a perfect on the go snack!
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
