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Category: Dinner

Turkey Noodle Soup
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Making a big pot of turkey noodle soup is the best way to use up your Thanksgiving leftovers! It’s creamy, savory, and filled with delicious herbs and veggies! Your family is going to love this easy, hearty meal.

Nothing compares to homemade soup. It’s just so flavorful, comforting, and delicious! I have too many favorite soup recipes to count. A few you’ve got to try, though, is this copycat zuppa toscana, pasta e fagioli, and Italian wedding soup!

Turkey Noodle Soup (Great for Thanksgiving Leftovers!)

I don’t know about you, but after Thanksgiving I always have more turkey than I know what to do with. You can only have so many turkey steaks before you start to get burned out, so make this soup instead! I honestly think it rivals my homemade chicken noodle, and that’s saying something! Once you try this turkey noodle soup for yourself, you’ll see what I mean. It’s just too good.

This is one of my favorite things to make after Thanksgiving because it’s so comforting and delicious. The broth is extremely flavorful and creamy! Once you add fresh herbs, veggies, and thick egg noodles, it really comes together. Of course, we can’t forget the leftover Thanksgiving turkey you worked so hard on! Shred some up for juicy bits of goodness throughout this delicious homemade soup. From there, all you need to do is grab some saltine crackers and get ready for a cozy night in!

Ingredients for Turkey Noodle Soup

The great thing about this turkey noodle soup is all of the pantry staples it uses. Once Thanksgiving is over, the last thing I want to do is make a trip to the grocery store! See the recipe card below for exact measurements.
- Butter: Used for cooking the diced veggies in.
- Onion: For soups, I usually use sweeter onions. Go for white or yellow!
- Carrots: You’ll want these to be peeled and diced.
- Celery Stalks: I love diced celery in soup because it adds the best texture!
- Minced Garlic: Fresh garlic is the best for adding in savory flavor.
- Herbs: Time to break out your spice rack! To give your soup the best flavor, add dried thyme, dried parsley, and dried basil as well.
- Flour: Add a little flour to thicken your broth.
- Turkey Broth: This acts as the base of your soup. You can either use prepackaged broth or make your own! Chicken broth will also work.
- Shredded Turkey: Another way to use up leftover turkey meat from Thanksgiving!
- Canned Evaporated Milk: A must-add for creaminess.
- Salt and Pepper: Add both to taste.
- Noodles: I used dried homemade style egg noodles.
- Frozen Peas: You’ll throw these in at the end to make your turkey soup a little more hearty.
Using Bouillon Cubes

For an extra pop of savory flavor, throw in a chicken bouillon cube! It gives this turkey noodle soup the perfect seasoned, umami flavor. I typically use 1 bouillon cube per 2 cups of water.

Let’s Make Some Homemade Soup!

This noodle soup is SO easy to make and the best for leftover turkey from Thanksgiving! Your family is going to love it. Once you start making soup from scratch, you won’t go back!
1. Cook Vegetables: In a large pot over medium high heat, add the butter and melt. Then add the onion, carrots, and celery. Cook and stir until vegetables are softened. Stir in garlic, thyme, parsley, and basil, and cook for 1 minute.
2. Add Flour: Sprinkle the flour over the cooked vegetables. Stir until a paste forms.
3. Add Broth: Add the broth, thyme, parsley, and basil, and whisk for about 5 minutes or until the mixture starts to slightly thicken.
4. Mix in Remaining Ingredients, Simmer: Add the shredded turkey, evaporated milk, and noodles to the pot. Reduce the heat to low and simmer for about 15 minutes, or until the noodles are tender. Stir in the frozen peas and cook an additional 5 minutes.
5. Season to Taste: Before serving, adjust the seasoning by adding salt and pepper if needed. The seasoning will need to be adjusted depending on how seasoned the turkey is that you are using. Garnish with fresh parsley!
Making Homemade Turkey Stock

This turkey noodle soup is super easy to make from scratch thanks to all of the leftovers from Thanksgiving. If you want to make homemade turkey stock, save your turkey carcass and bones. Add it to a large stockpot with one gallon of water along with your favorite herbs and seasonings. Then, let it simmer for about 3 hours and strain once it’s done. You can use this in place of packaged chicken or turkey broth.
Storing Leftovers

Is there anything better than leftover soup? It’s so easy to heat up for a hearty lunch. Now that you have a big pot of turkey noodle soup made, here’s how to keep it tasting fresh and delicious!

In the Refrigerator: Store turkey noodle soup in an airtight container for 3-4 days.

Can Turkey Noodle Soup Be Frozen?

Yes! Let your turkey noodle soup cool and then transfer it to a gallon-sized freezer bag. Freeze for 2-3 months. Thaw overnight in the fridge before reheating.
More Ways to Use Leftover Turkey

Here are a few more unique ways to use up leftovers from Thanksgiving! These recipes are great for weeknight dinners. Your family is going to love them!
In a large pot over medium high heat, add the butter and melt. Add the onion, carrots, and celery. Cook and stir until vegetables are softened. Stir in garlic, thyme, parsley, and basil, and cook for 1 minute.

Sprinkle the flour over the cooked vegetables. Stir until a paste forms.

Add the broth, thyme, parsley, and basil, and whisk for about 5 minutes or until the mixture starts to slightly thicken.

Add the shredded turkey, evaporated milk, and noodles to the pot. Reduce the heat to low and simmer for about 15 minutes, or until the noodles are tender. Stir in the frozen peas and cook an additional 5 minutes.

Before serving, adjust the seasoning by adding salt and pepper if needed. The seasoning will need to be adjusted depending on how seasoned the turkey is that you are using. Garnish with fresh parsley!

Serves: 6

Calories410kcal (21%)Carbohydrates35g (12%)Protein32g (64%)Fat16g (25%)Saturated Fat8g (40%)Polyunsaturated Fat1gMonounsaturated Fat4gTrans Fat0.3gCholesterol122mg (41%)Sodium1429mg (60%)Potassium690mg (20%)Fiber4g (16%)Sugar11g (12%)Vitamin A5766IU (115%)Vitamin C14mg (17%)Calcium212mg (21%)Iron3mg (17%)

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.

Course Dinner

Cuisine American

Keyword thanksgiving, turkey noodle soup recipe
November 24, 2022
Spatchcock Turkey
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A Spatchcock Turkey cooks faster and more evenly, and will be the most tender and juicy turkey you’ve ever cooked! Roasted or smoked, this turkey will wow your guests come Thanksgiving day.

I love Thanksgiving leftovers! The big meal is fun, but sometimes it can be stressful. I love waking up the next morning and having a fridge full of food to make fun meals out of. If you have leftover turkey, you’ve got to try this Leftover Turkey Casserole or this delicious Turkey Pot Pie. I made Sausage Stuffing Balls last year with leftover stuffing, they were a total hit!

Spatchcock Turkey Recipe

Why should you spatchcock your turkey? Lots of reasons! Spatchcocking is when you butterfly it, or remove the backbone so that the bird will lay flat on the pan. It makes it so that the whole turkey is more evenly distributed on the roasting pan so it cooks faster and more evenly. This means less time in the oven and a more moist bird! It really is one of the best ways to cook turkey on Thanksgiving day!

I have made turkey in a lot of different ways for the holidays. I really love the method of cooking a turkey in a bag, and I’ve even used my air fryer to cook a whole juicy and delicious air fryer turkey! Spatchcocking works for the oven, smoker, air fryer, or whatever you end up cooking your turkey in. It’s easy to do and I’ve got lots of tips to help you become a spatchcocking pro. Especially when you use this brine, you will have the most delicious flavor and a yummy moist turkey for your holiday dinner!

Ingredients

There is not much needed to make an incredible turkey dinner. You can choose the size of turkey that your family will need, but in this recipe, the cook time and amount of ingredients is for a 12-14 pound chicken. See the recipe card below for exact measurements.
- Turkey: This recipe is for a 12-14 pound turkey. You will spatchcock the turkey, which means you will bring the legs out from under the bird by cutting the belly and flattening the backbone. It’s actually really simple! Make sure to remove the neck and giblet bag
- Turkey Seasoning: About ⅓ C of seasoning will season a 10-14 lb turkey. If you have a bigger turkey you will want to use more seasoning than that. This seasoning blend has the perfect spices for a holiday turkey like rosemary, thyme, sage, parsley, garlic powder, and of course salt and pepper. It has a few other things but that’s just naming the main ones!
- Rosemary, Parsley, Orange Slices, and Cranberries: These are optional garnishes. You can use them if you like, they do make the plate look really pretty, and the smell of the fresh herbs and fruit is incredible! But this is your Thanksgiving turkey, make it exactly the way you like it!
How to Spatchcock a Turkey

If you have ever spatchcocked a chicken, this is the same process! A spatchcocked turkey is the way to go in my opinion, it cooks in less time and more evenly. It’s just as pretty on the plate and stays so juicy and delicious!
1. Dry: Pat dry the turkey with a paper towel.
2. Cut: Then set the turkey breast side down on a baking sheet with a wire rack. Using very sharp kitchen shears, cut along the backbone from the tail to the neck. Cut along each side until it is removed. Discard the backbone or save it to make a stock.
3. Press: Flip the turkey over and then use your hands to press firmly to flatten the ribs and break the breast bone. Make sure the turkey is completely flat and put the thighs out on the baking sheet.
4. Rub: Rub the turkey generously with the turkey seasoning.
Spatchcock Roasted Turkey
1. Bake: Preheat oven to 425 degrees. Bake the turkey for 20 minutes. Then reduce oven temperature and cook at 400 degrees for about 1 ½ hours or until the thickest part reaches 165 degrees on your meat thermometer.
2. Rest: Remove turkey from the oven and tent with foil. Let rest for 10-20 minutes. Then carve and serve.
Spatchcock Smoked Turkey
1. Preheat: Preheat your smoker to 240 degrees F.
2. Smoke: Place the spatchcocked turkey in the smoker skin side up. Smoke for 4 hours or until the thickest part reaches 165 degrees.
Tips for Spatchcocking a Turkey

If you are not familiar with breaking down a bird and have never spatchcocked anything before, here are some tips to help you feel confident come Thanksgiving day!

Watch a Video: If you have read these instructions and still feel nervous, watch a video! There are lots of videos on the internet showing professional chefs spatchcocking a chicken, and this is no different. Watch a few to get familiar with the process.

Practice: If you are nervous about messing up on your turkey, buy a whole chicken and practice ahead of time! It is smaller and less expensive, so there is less pressure to get it perfect the first time!

How to Carve a Spatchcock Turkey: You will have to carve it a little differently, but it’s not harder! First, remove the legs and wings. You will remove the entire leg including the thigh at the joint. Next, separate the drumstick from the thigh. Then you will remove the breast from the bone and slice it. Finally, arrange it on a platter and you’re done!
Saving Leftovers

I love Thanksgiving leftovers, and this turkey makes great meals for a few days! Follow these tips for storing your leftovers to get the most out of this recipe.

In the Refrigerator: Store your turkey in an airtight container in the refrigerator for up to 5 days. Use it in other dishes to get the most out of your turkey!
Make it a Meal!

Thanksgiving dinner is one of my favorite parts of the holiday season. I love planning out all of my family’s favorite dishes and preparing a feast for us all to enjoy together and to think about things we are thankful for. I like to switch it up every year and make something new, so I’ve got lots of great Thanksgiving recipes for you to try!
To spatchcock the turkey:

Pat dry the turkey with a paper towel.

Set the turkey breast side down on a baking sheet with a wire rack. Using very sharp kitchen shears, cut along the backbone from the tail to the neck. Cut along each side until it is removed. Discard the backbone or save it to make a stock.

Flip the turkey over and use your hands to press firmly to flatten the ribs. Make sure the turkey is completely flat and put the thighs out on the baking sheet.

Rub the turkey generously with the turkey seasoning.

To Roast the Turkey:

Preheat oven to 425 degrees. Bake the turkey for 20 minutes. Reduce oven temperature and cook at 400 degrees for about 1 ½ hours or until the thickest part reaches 165 degrees.

Remove turkey from the oven and tent with foil. Let rest for 10-20 minutes. Carve and serve.

To Smoke the Turkey:

Preheat your smoker to 240 degrees F.

Place the spatchcocked turkey in the smoker skin side up. Smoke for 4 hours or until the thickest part reaches 165 degrees.

Serves: 8

Calories681kcal (34%)Carbohydrates0.1gProtein105g (210%)Fat27g (42%)Saturated Fat7g (35%)Polyunsaturated Fat7gMonounsaturated Fat9gTrans Fat0.3gCholesterol348mg (116%)Sodium541mg (23%)Potassium1084mg (31%)Fiber0.1gSugar0.3gVitamin A273IU (5%)Vitamin C0.003mgCalcium55mg (6%)Iron4mg (22%)

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.

Course Dinner

Cuisine American

Keyword spatchcock turkey, turkey
November 23, 2022
Turkey Seasoning
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

Look no further for the BEST turkey seasoning recipe you will ever make! The combination of herbs and spices in this rub will flavor your turkey to perfection and it will be your go-to turkey rub.

All the classic herbs and spices of Thanksgiving dinner are packed into one perfect blend for your bird! Your turkey will take on the most amazing flavors. I love adding flavorful seasonings to make any meat or poultry taste incredible. Try this baked chicken, this delicious chicken recipe, or my favorite air fryer pork chops for tasty seasoned meat.

Turkey Rub

This turkey rub is a combination of aromatic dried herbs and savory spices. I love the blend of thyme, rosemary, and sage because they are all meant to be together on a turkey. There is just something about their complementary flavors that make Thanksgiving turkey magic!

Rubbing these flavors into your turkey will guarantee the tastiest bird your guests will ever have. I guarantee that you will always be asked to be in charge of the turkey after everyone tastes this dry rub. And if you’re asked to be in charge of the turkey, you can make the meal complete with my Grandma’s stuffing, my Dad’s potatoes, and these easy 1-hour rolls!

Turkey Seasoning Ingredients

The best part about this turkey seasoning rub is that you most likely have all the herbs in your cupboard! These delicious herbs and spices are the perfect combination to enhance the flavors of your turkey. You will LOVE the taste of your turkey and this will be your go-to rub recipe for every turkey you cook.
- Dried Thyme: The distinct flavor of thyme is perfect for turkey.
- Dried Rosemary: Aromatic and delicious on poultry.
- Dried Sage: Sage is a wonderful compliment to the rub.
- Dried Parsley: Parsley is a perfect herb for the turkey.
- Paprika: I love the subtle smokiness the paprika adds!
- Kosher Salt: Kosher salt is my favorite for enhancing seasoning flavors.
- Cracked Black Pepper: Always cracked black pepper!
- Garlic Powder: Everything tastes better with the flavor of garlic.
- Onion Powder: Onion powder is a perfect spice in this seasoning.
How to Make the Best Seasoning For Turkey

Making this turkey seasoning is the easiest part of your Thanksgiving dinner! It only takes 5 minutes to put it together, and you will love how fast it is. The best part is that you can make this dry rub ahead of time because it will be ready to go when you need it. Anything that you can make before Thanksgiving day is a win in my book!
1. Combine Ingredients: Place all of the ingredients into a bowl and whisk to combine.
2. Rub: Rub the entire seasoning mix all over a 10-13 pound turkey making sure to get the top and bottom. Then cook your seasoned turkey according to your recipe.
3. Store: If you aren’t using it right away, store it in a sealed container for up to 2 months.
Tips and Variations

Homemade seasonings are my very favorite because you have complete control over your end result! You can change up the heat level, add additional flavor, or even double the recipe so that you always have some on hand. Here are a few ideas on how to change things up with this turkey seasoning.

Make Ahead: I like to make this turkey rub a couple of weeks before Thanksgiving so that it’s ready to go! It’s great to make a big batch of seasoning because you have it on hand anytime you need to season poultry, meat, or fish.

How Much Seasoning To Use: This recipe makes about ⅓ cup and is good to rub over an entire 10-14 pound turkey.

Use Dried Herbs, Not Fresh: Dried herbs in your spice rack have a much longer shelf life than using fresh herbs. Fresh herbs tend to have a higher moisture content and can lead to spoiling and growing mold early on.

Less salt: If you find it a tad too salty, then reduce the salt a little bit at a time. Kosher salt is best because you can control the salt flavor better than table salt.

Make it Spicy: Add some spice to your seasoning with a little cayenne pepper or chili powder.

Make it a Little Sweet: Try adding 1 tablespoon of brown sugar to the rub. It adds a touch of sweetness and caramelizes a bit.
How To Store Turkey Seasoning

This homemade turkey rub is a custom blend of seasonings for your Thanksgiving turkey. Once you make this at home and see how delicious it is, you will never buy turkey seasoning at the store again! Homemade seasonings are the best because the herbs are fresher and you can customize the flavors.

In a Sealed Container: Once you have mixed your ingredients together then store the seasoning in an airtight container. Keep in a cool, dark place then store for up to 2 months.
Butter or Oil the Turkey First

Turkey is always better with the addition of butter or oil because it makes the skin golden and crisp! Although it’s not necessary, feel free to rub butter or olive oil all over your turkey before adding the turkey seasoning. The extra fat from the butter or oil helps make the turkey tender and rich in flavor. Then generously rub your turkey seasoning all over the turkey and you’re set!

Unsalted Butter: I like to use unsalted butter so that I can control the sodium.

Olive Oil: Extra virgin olive oil has the best flavor but you can use any oil you would like.
More Of My Favorite Seasonings To Try

Seasonings are so versatile and I always have them on hand to make my dishes taste amazing! I love that you can add seasoning to meat, fish, vegetables, dips, and so much more. Here are some of my favorite homemade seasonings that I can’t wait for you to try!
Place all of the ingredients into a bowl and whisk to combine.

Rub the seasoning all over the turkey making sure to get the top and bottom. Then cook your seasoned turkey according to your recipe.

If you aren’t using it right away, store it in a sealed container for up to 2 months.

Serves: 1

Calories38kcal (2%)Carbohydrates8g (3%)Protein2g (4%)Fat1g (2%)Saturated Fat0.2g (1%)Polyunsaturated Fat0.3gMonounsaturated Fat0.1gSodium6982mg (291%)Potassium174mg (5%)Fiber3g (12%)Sugar0.4gVitamin A1209IU (24%)Vitamin C7mg (8%)Calcium73mg (7%)Iron2mg (11%)

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.

Course Seasoning

Cuisine American

Keyword thanksgiving, turkey seasoning
November 19, 2022
Monkey Bread
Soft and tender biscuits are covered in a gooey glaze with a sweet caramelized topping in this quick and easy monkey bread recipe! This decadent treat makes mornings or special events a little sweeter.

If you love dessert-style breads try this Banana Bread Crumb Cake, Coconut Bread Pudding, or even this Pumpkin Sweet Potato Bread.

Monkey Bread Recipe

There are many occasions to enjoy monkey bread, but my favorite is simply because it’s delicious and I’m craving some. It’s also a great breakfast for the holidays! It’s a tradition in my family to always have it on Christmas morning. This gooey, caramelized pull-apart bread is extremely easy to prepare and delivers soft, cinnamon sugar goodness with each bite. Prepare this for your next brunch or gathering and your guests will be delighted.

It’s hard to resist with how soft and ooey-gooey it is. You may want to make a double batch! Monkey bread always flies off the table whenever I make it. You’re going to want to make sure you snag a piece or two for yourself before it’s gone! If you love this traditional monkey bread, you’ve got to try my cinnamon roll monkey bread next!

Ingredients Needed

It only takes 5 simple ingredients to make this delicious monkey bread! As long as you’ve got a can of refrigerated biscuits, you likely have the rest of the ingredients in your pantry, ready to go! Check out the recipe card below for exact measurements.
- Sugars: I use a mix of both white and brown sugar here. Granulated sugar to sweeten the bread overall, and brown sugar for that smoky, caramelized goodness!
- Cinnamon: You can’t go wrong with cinnamon sugar! A hint of warm spice is the perfect addition to monkey bread.
- Refrigerated Biscuits: Just the normal kind, not the flaky layers!
- Butter: Makes the bread moist and soft and adds rich flavor as well!
How to Make Monkey Bread

Making monkey bread is easy and quick with only a few simple steps! It’s the perfect thing to whip up for a holiday breakfast. My family always enjoys it on Christmas morning!
1. Preheat Oven, Prep Pan: Preheat the oven to 350℉ and then grease a bundt pan with butter or oil, making sure to coat the center and all crevices.
2. Coat Biscuits in Cinnamon Sugar: Place the sugar and cinnamon In a large zip-top plastic bag and shake to combine. Cut each biscuit into quarters and place in the sugar mixture. Toss to evenly coat each piece, then place in the prepared pan.
3. Butter Mixture: In a small pot over medium heat, melt the butter and brown sugar. Then bring to a gentle boil and let cook for 1 minute after. Pour the mixture over the biscuit in the pan.
4. Bake: Bake for 35 to 40 minutes or until golden brown. Then let cool for 5 minutes before turning upside down onto a heat-proof plate.
How to Keep the Bread from Sticking

Bundt pans are the best pans to use when preparing monkey bread, however, choose one with a very simple style and few crevices. This will allow the biscuits to expand easily and keep the simple shape. Next, generously coat the pan in oil or butter. I prefer to use a coconut oil and sprinkle some of the remaining cinnamon sugar on the pan just before adding the coated biscuits. The sugar will still be warm 5 minutes after removing the pan from the oven, which will help it to easily slide out of the pan and sit beautifully on your dish.
Tasty Variations

Don’t get me wrong, I love classic monkey bread, but here are a few ways you can jazz up this tasty dessert! Customizing this bread to your liking is part of the fun!

Add Nuts: Chopped walnuts or pecans are such a great addition to monkey bread! They taste absolutely divine in the caramelized topping.

Add Fruit: Chopped apples are great for tossing with the biscuits. They taste so good with the spiced caramel flavor of monkey bread!

Add Frosting: Add a little extra indulgence to your monkey bread with cream cheese frosting, marshmallow cream, or caramel sauce!
A Reader’s Review

I made it! Super easy to make and DELICIOUS.

Tishanna Kellman
Storing Leftover Monkey Bread

If you have leftover monkey bread, lucky you! This tasty treat is always devoured in an instant at my house.

At Room Temperature: Store wrapped in plastic wrap for 1-2 days.

In the Refrigerator: Store in an airtight container or wrapped in plastic wrap for about 5 days.

In the Freezer: Store in a freezer bag for 1-2 months. Thaw overnight in the fridge before reheating.
More Pull-Apart Bread Recipes to Try:

Pull-apart bread is so easy to make and always a family favorite! Have an extra can of biscuits handy? Here are a few more recipes to add to your lineup! These are just a few of my favorite recipes that make an appearance at the dinner table pretty frequently. I know you’ll love them too!

Appetizers

Three Cheese Garlic Pull Apart Bread

Easy Recipes

Garlic Parmesan Pull-Apart Bread

Appetizers

Grilled Cheese Pull Aparts

Dinner

Bubble Pizza
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Monkey Bread

Soft and tender biscuits are covered in a gooey glaze with a sweet caramelized topping in this quick and easy monkey bread recipe! This decadent treat makes mornings or special events a little sweeter.

Course Dessert

Cuisine American

Keyword monkey bread recipe

Prep Time 15 minutes

Cook Time 45 minutes

Resting Time 5 minutes

Total Time 1 hour 5 minutes

Servings 10 Servings

Calories 184kcal

Author Alyssa Rivers

Ingredients

1/2 cup Sugar

3 teaspoons Cinnamon

2 12-ounce cans Refrigerated Biscuits

1 cup Butter

3/4 cup Brown Sugar

Instructions

Preheat the oven to 350℉ and grease a bundt pan with butter or oil making sure to coat the center and all crevices.

Place the sugar and cinnamon In a large zip-top plastic bag and shake to combine. Cut each biscuit into quarters and place in the sugar mixture. Toss to evenly coat each piece, place in the prepared pan.

In a small pot over medium heat, melt the butter and brown sugar. Bring to a gentle boil and let cook for 1 minute after. Pour the mixture over the biscuit in the pan.

Bake for 35 to 40 minutes or until golden brown. Let cool 5 minutes before turning upside down onto a heat-proof plate.

Notes

Originally posted September 23, 2019

Updated November 18, 2022

Nutrition

Serving: 1cup | Calories: 184kcal | Carbohydrates: 26g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 88mg | Potassium: 22mg | Fiber: 1g | Sugar: 26g | Vitamin A: 284IU | Calcium: 18mg | Iron: 1mg
November 18, 2022
Nashville Hot Chicken
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

Nashville Hot Chicken is everything the name promises- it’s sticky, juicy, and the perfect amount of spice that lights up your taste buds. This delicious air-fried chicken is smothered in Nashville hot sauce that is spoon-licking good!

I love spicy fried chicken. Well, let’s be honest, I love ALL fried chicken. And chicken recipes in general! You can make so many incredible meals with chicken, which is why I can’t get enough of it. Some of my current favorites are this Easy Chicken Lombardy Recipe, this ready in minutes Tender and Juicy Air Fryer Chicken, and this full of flavor Baked Honey Sesame Chicken!

Nashville Hot Chicken

Ok, let’s talk about the name. Nashville hot chicken comes from, you guessed it, Nashville! It gets its name from the Nashville hot sauce that is slathered on top of this delicious and crispy fried chicken. The sauce has a base of cayenne pepper, which is what gives it a great kick. You can make the sauce at home! I’ve linked a recipe in the recipe card. You can also adjust the spice level by adding or taking away cayenne pepper, so that’s a great perk if you like it one way or the other.

I am not a spicey food junky, so I’d call the recipe a medium spice level. But I fell in love with this dish as soon as I took the first bite! I am a huge fan of air fryer chicken, I’ve even cooked a whole chicken in it! From air fryer chicken legs to tossing in some frozen chicken wings, I’ve never tried air fryer chicken I didn’t like. This recipe was especially good! If you don’t have an air fryer, don’t worry. I’ve got some tips for frying up some delicious and crispy chicken in your oven or on the stove below.

Ingredients

You don’t need very many ingredients to make this Nashville hot chicken recipe! It really will become one of your favorite recipes because it is just too good! I honestly can’t wait to make this recipe again. Find the exact measurements listed in the recipe box below.
- Bone-In Chicken Thighs and Legs: You are making fried chicken, and these are my favorite parts! Of course you could use whatever part of the chicken you like best, but I just feel like thighs and legs have the most flavor. You would need to adjust the cooking time if you were making smaller parts like wings.
- Buttermilk: Buttermilk is slightly fermented milk. It has a great tangy flavor similar to yogurt and really brings the flavor! If you don’t have it on hand, you can make it at home using whole milk.
- Eggs: I always use large grade A eggs in my recipes.
- Flour: This is for the breading on the outside of the chicken.
- Garlic Powder: You’ll want to use dry garlic because this is mixed in with the flour for your batter.
- Onion Powder: The dried powder adds great flavor to the breading!
- Paprika: This adds just a little kick to the breading.
- Salt: You will use some to season the chicken as well as the breading.
- Pepper: You will use some to season the chicken as well as the breading.
- Olive Oil Spray: This is for spraying the chicken in the air fryer.
- Nashville Hot Chicken Sauce: This is the best hot sauce you will ever have! It’s made from cayenne pepper, other spices and brown sugar, it’s sweet and spicy and perfect on fried chicken!
Nashville Hot Chicken Recipe

Fried chicken is so easy to make in the air fryer! Don’t worry if you don’t have one, below in the tip box I’ve added other methods for frying the chicken. This hot sauce is so incredible, I can’t wait for you to taste it!
1. Whisk: Salt and pepper chicken thighs and legs. In a medium sized bowl add the buttermilk and eggs and whisk. In another medium sized bowl add the flour, garlic powder, onion powder, paprika, salt, and pepper.
2. Dredge: Using tongs, dredge the chicken in the flour, then the buttermilk, and then lastly in the flour. Place in the bottom of the air fryer basket.
3. Cook: Cook at 360 degrees for 15-20 minutes. Open the basket and spray any flour with the cooking spray. Turn the chicken and cook for another 5-10 minutes until 165 degrees and no longer pink.
4. Make Sauce: Prepare the Nashville hot chicken sauce according to the instructions in the link while your chicken is cooking.
5. Baste: Immediately baste the hot chicken with the sauce and enjoy!
Ways to Fry the Chicken

You can absolutely make this recipe if you don’t have an air fryer! Here are a few different methods for frying the chicken that I love and have used before.

Deep Fried: The classic and probably the best tasting! Who doesn’t love a good ol’ piece of deep fried chicken? You can use this exact recipe, but instead of putting the chicken in the air fryer, you will heat a large pot of oil (vegetable oil works great) to 350 degrees. Only cook 3-4 pieces at a time, you don’t want the oil temperature to drop too much or the chicken won’t cook well. They should take about 14 minutes to cook, and make sure to turn the pieces about half way through. Cook until the internal temperature is 165 degrees.

Oven Fried: Preheat your oven to 390 degrees. Prepare the chicken as instructed up until you place it in the air fryer. Line a baking sheet with parchment paper. Put the chicken on the sheet and spray with cooking oil. Bake for about 35-40 minutes, until the internal temperature reaches 165 degrees.
Storing Leftovers

We all know how leftover fried chicken is, and Nashville hot chicken is no exception! It’s hard to keep crispy, and it is never the same as when it’s fresh. So of course I recommend making it day of, but if you do end up with leftovers here are some tips.

In the Refrigerator: Store your leftover chicken in an airtight container for up to 3 days in the fridge. To reheat, you will want to slowly warm them up in the oven to help the breading crisp up again.

Other Air Fryer Recipes to Try

If you don’t have an air fryer, I would really recommend getting one! Just because they are so simple and easy to use, and you can make a delicious meal so quickly. I really do use mine all the time. If you already have one and are looking for ideas for using it, these recipes are for you!
Season the chicken with salt and pepper.

In a medium-sized bowl add the buttermilk and eggs and whisk until combined.

In another medium-sized bowl add the flour, garlic powder, onion powder, paprika, salt, and pepper.

Using tongs, dredge the chicken first in the flour mixture, then the buttermilk mixture, and then lastly again in the flour mixture.

Place in the bottom of the air fryer basket.

Cook at 360 degrees for 15-20 minutes. Open the basket and spray any flour with the cooking spray. Turn the chicken and cook for another 5-10 minutes until 165 degrees and no longer pink.

Prepare the Nashville hot chicken sauce according to the instructions in the link while your chicken is cooking.

Immediately baste the hot chicken with the sauce and enjoy!

Serves: 4

Calories512kcal (26%)Carbohydrates56g (19%)Protein28g (56%)Fat18g (28%)Saturated Fat6g (30%)Polyunsaturated Fat3gMonounsaturated Fat7gTrans Fat0.1gCholesterol153mg (51%)Sodium796mg (33%)Potassium463mg (13%)Fiber2g (8%)Sugar6g (7%)Vitamin A920IU (18%)Vitamin C1mg (1%)Calcium177mg (18%)Iron4mg (22%)

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.

Course Dinner

Cuisine American

Keyword fried chicken, Nashville hot chicken
November 18, 2022
Turkey In a Bag
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Thanksgiving dinner is made easy with this incredibly moist and perfectly cooked turkey in a bag. The oven-safe roasting bag creates a tender and golden turkey with just a few simple steps making this the BEST way to cook a turkey.

Turkey in a bag is Thanksgiving day’s best-kept secret! I promise that when you give this method a try you will never want to make it any other way. It is the easiest and fastest way to cook a turkey. You will love the extra time you have to make the sides and desserts. You have to make my green bean casserole, this sweet potato dish, and of course this perfect pie crust for all your pies!

What Is Turkey in a Bag?

Turkey in a bag is definitely the way to cook a turkey! The turkey turns out so juicy on the inside and golden and flavorful on the outside. The oven bag locks in the steam and keeps the turkey so moist as it cooks. Everyone will be surprised at how perfectly cooked your turkey is and how little work you put into it. Of all the many methods to cook a turkey, the bag method is the way to go.

I like to use the Reynolds turkey oven bags because they are heat-resistant and BPA-free. If you have never roasted a turkey this way, I am telling you, it will change your life! I am fully converted, and I can’t tell you enough how simple and foolproof it is. If you love easy recipes like this for Thanksgiving day then you need to make this easy corn casserole, my 1-hour rolls, and this easy no-bake key lime pie.

Ingredients For Cooking Turkey In a Bag

Turkey is the most important part of a traditional Thanksgiving dinner. Having just the right ingredients will add flavor and create a perfectly golden turkey for your Thanksgiving! See the recipe card below for a list of exact ingredient measurements.
- Turkey: Your turkey can be any size between 12-18 lbs. Be sure to safely thaw it according to the package instructions.
- Dried Italian Seasoning: Turkey is delicious when seasoned with dried herbs!
- Kosher Salt: Salt is important in giving the turkey flavor!
- Black Pepper: Black pepper adds flavor and
- Butter: Softened butter is best for rubbing on and inside of the turkey. Butter gives the turkey a great flavor and golden coloer.
- Flour: Flour is used to keep the oven bag from bursting while it bakes.
- Oven-Safe Bag: Make sure it is one of those large turkey-sized oven bags.
Let’s Cook the Best Turkey EVER

This oven-baked turkey in a bag is golden brown, tender and juicy! It’s the absolute perfect turkey recipe that will make you wish that Thanksgiving came around more often! I can’t wait for you to make it and wow your Thanksgiving guests.

Prepare the Turkey
1. Preheat Oven: Adjust the rack of your oven to be on the second position from the bottom and remove any racks above. Preheat the oven to 350° Farhenheit.
2. Prepare Roasting Pan: Ensure the pan is at least 2 inches larger than the turkey. Also, make sure your oven-safe turkey bag is larger than your turkey so it can wrap all the way around it.
3. Coat Bag With Flour: Sprinkle 1 tablespoon of flour into the turkey bag. Shake well making sure to coat the inside of the bag with flour. Place the bag in the pan then prepare the turkey.
4. Prepare Turkey: Remove the neck and the bag of giblets from the turkey’s cavities. Rinse the turkey well (inside and outside) then pat dry with paper towels. Be sure to throw away the paper towels and wash your hands well.
5. Tie Legs and Wings: Using string or twine, tie up the turkey legs and the wings together.
Butter, Season, and Place Turkey in Bag
1. Combine Seasonings: Mix together the dried Italian seasonings, onion powder, garlic powder, salt, and pepper.
2. Butter and Season Turkey: Rub the outside and inside of the turkey generously with the softened butter. Season well with the mixture of seasonings.
3. Place Turkey in Bag: Add the turkey to the bag, breast side up.
4. Seal Bag: Close the bag and seal it with the enclosed nylon tie. You can also twist it tightly and tie it in a knot.
5. Place Bagged Turkey Into Pan: Tuck the bag into the pan to keep it from touching the element in the oven.
6. Cut Slits: To allow steam to release, cut 5 slits in the top of the bag.
Cook and Rest the Turkey
1. Cook Turkey: Place the turkey in the oven and bake for about 2 1/2-3 hours. Cooking time will depend on the size of your turkey. My turkey was 14 pounds and it took 2 ½ hours to reach the right temperature.
2. Check Temperature: Refer to the cooking chart enclosed with the baking bag. Check the temperature by placing a thermometer in the thickest part of the turkey thigh. When the internal temperature reaches 165° Farhenheit, it’s ready!
3. Rest Turkey: Allow the turkey to rest for 10-15 minutes.
4. Remove Turkey From Bag: Open the bag and carefully remove the turkey to a serving platter.
5. Garnish and Serve: Garnish around the turkey with sliced fresh parsley or herbs, oranges, lemons, and cranberries. It will make it festive and beautiful!
How to Thaw and Prep a Turkey

It is best to start your turkey in a bag with a completely thawed turkey. This can take 3 to 7 days depending on how frozen and how large your turkey is. Definitely, be planning and thinking ahead! You thaw a turkey by placing it into the refrigerator in a large pan or baking sheet. And then you just leave it there until it’s no longer frozen! Once your turkey is thawed and you are ready to bake your turkey, here are a few steps to prepare your turkey for the oven.

Remove From the Fridge: Remove your turkey from the refrigerator for about 30 minutes prior to preparing. This will help it to bake more evenly.

Dry: Pat turkey completely dry, soaking up any excess water with paper towels.

Remove Giblets: In the turkey cavity, you will want to remove the neck and giblet bag.

Tie it Up: With kitchen twine or string, tie the legs together.

Fold Under the Wings: Take the turkey wings and fold the end of them under your bird. This will prevent them from burning and drying out.
How to Carve a Turkey

Looking at the turkey and knowing where to carve the turkey is sometimes overwhelming. Once you remove your turkey from the bag, don’t be intimidated. Here are some tips on where to start! Make sure your knife is sharp and you have a fork to help hold your turkey and plate in place while carving.

Wings: Remove the turkey wings first.

Thighs: Thighs will go next, cutting through the joints.

Breast: Slice close to the rib cage carving the breast meat into individual slices.

Excess meat: Move your knife to the flat side, and carve right up against the rib bones.

Separate: Now that the meat is off, separate the dark meat (thighs and drumsticks) from the white meat.

Plate: Plate everything all together for more option choices at the dinner table.
How to Store Leftovers

Leftover turkey in a bag makes the BEST leftovers! There are so many things that you can do with it! Check out my recipes at the end of the post to help you use up the rest of the Thanksgiving turkey. Here is how you can store extra turkey to save for later!

In the Refrigerate: Wait until your turkey has cooled. Then, place it in an airtight container and put it in your fridge, It can last there for 3 to 5 days.

In the Freezer: After your turkey has cooled down then place it in a freezer bag. Lay your turkey flat in the bag and then zip or suction out all the air in the bag. Label your bag with the date and then you can keep it frozen for up to 1 month in the freezer. When ready to reheat, place in the refrigerator overnight to thaw.

To Reheat: To reheat in the oven then place in a baking dish at 350° Farhenheit for 12 to 15 minutes or until warm. When reheating in a microwave, heat for 1 to 2 minutes at a time until warm. Try not to overheat. This will leave your leftover turkey dry and hard.
Recipes Using Leftover Turkey

I love getting use out of the leftover Thanksgiving turkey! It’s fun to make a recipe using the ready to go turkey from the fridge. Don’t let your turkey go to waste and make some of these yummy recipes for your family. They’re going to love them!
Prepare the Turkey

Adjust the rack of your oven to be on the second position from the bottom and remove any racks above. Preheat the oven to 350° Farhenheit.

Ensure the pan is at least 2 inches larger than the turkey. Also, make sure your oven-safe turkey bag is larger than your turkey so it can wrap all the way around it.

Sprinkle 1 tablespoon of flour into the turkey bag. Shake well making sure to coat the inside of the bag with flour. Place the bag in the pan and prepare the turkey.

Remove the neck and the bag of giblets from the turkey’s cavities. Rinse the turkey well (inside and outside) and pat dry with paper towels. Be sure to throw away the paper towels and wash your hands well.

Using string or twine, tie up the turkey legs and the wings together.

Butter, Season, and Place Turkey in Bag

Mix together the dried Italian seasonings, onion powder, garlic powder, salt, and pepper.

Rub the outside and inside of the turkey generously with the softened butter. Season well with the mixture of seasonings.

Add the turkey to the bag, breast side up.

Close the bag and seal it with the enclosed nylon tie. You can also twist it tightly and tie it in a knot.

Tuck the bag into the pan to keep it from touching the element in the oven.

To allow steam to release, cut 5 slits in the top of the bag.

Cook and Rest the Turkey

Place the turkey in the oven and bake for about 2 1/2-3 hours. Cooking time will depend on the size of your turkey. My turkey was 14 pounds and it took 2 ½ hours to reach the right temperature.

Refer to the cooking chart enclosed with the baking bag. Check the temperature by placing a thermometer in the thickest part of the turkey thigh. When the internal temperature reaches 165° Farhenheit, it’s ready!

Allow the turkey to rest for 10-15 minutes.

Open the bag and carefully remove the turkey to a serving platter.

Garnish around the turkey with sliced fresh parsley or herbs, oranges, lemons, and cranberries. It will make it festive and beautiful!

Serves: 12

Serving3ozCalories341kcal (17%)Carbohydrates1gProtein47g (94%)Fat16g (25%)Saturated Fat6g (30%)Polyunsaturated Fat3gMonounsaturated Fat5gTrans Fat0.3gCholesterol165mg (55%)Sodium465mg (19%)Potassium493mg (14%)Fiber0.3g (1%)Sugar0.2gVitamin A245IU (5%)Vitamin C0.01mgCalcium33mg (3%)Iron2mg (11%)

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.

Course Dinner

Cuisine American

Keyword thanksgiving, turkey in a bag
November 14, 2022
Scottish Shortbread
Traditional Scottish shortbread is buttery, crispy, and lightly sweetened to perfection. Simply made with butter, flour, sugar, and salt, this classic treat can easily be made for the holidays or any time of year.

I love a classic holiday cookie that we look forward to making every year. This Scottish shortbread is definitely one that always makes an appearance. It’s so delicious and never disappoints! Try more of my favorite holiday cookies like these pumpkin cookies, my cute grinch cookies, or these yummy Christmas butter cookies.

What is Scottish Shortbread?

Shortbread has been around for centuries. (It’s no secret why with how buttery and delicious it is!) Hailing from Scotland, the name has been attributed to Mary, Queen of Scots, who had a love for this buttery treat. It’s so fun to learn about the evolution of century-old recipes. Shortbread was once called petticoat tails because of its original wedge shape that looked like a woman’s frilly skirt. It’s also fascinating to know that shortbread was originally made from leftover bread dough that was left out to dry and harden into biscuit bread.

Shortbread today appears in so many recipes and is a great base for some of my favorite treats. It’s amazing because it adds a delicious buttery texture to any dessert! I love the shortbread base in my millionaire shortbread bars and Twix cookies because it compliments the chocolate so well. I also love these lemon shortbread cookies because anything with lemon is a MUST for me!

Scottish Shortbread Cookie Ingredients

A traditional shortbread recipe only requires a few simple ingredients. You probably have all of them on hand! You’re going to love making shortbread from scratch. I love these cookies because they just melt in your mouth! See recipe card below for exact measurements.
- All-Purpose Flour: A great flour to achieve the perfect shortbread texture.
- Granulated Sugar: Adds just the right amount of sweetness. Shortbread is mildly sweet.
- Salt: A pinch is all you need!
- Unsalted Butter: Using high-quality butter is KEY. It will take the flavor to the next level! You also want to make sure it’s at room temperature before adding it to your dough mixture.
Scottish Shortbread Recipe

This shortbread cookie recipe is incredibly easy to make! Pulse your ingredients in a food processor then press the dough into a pan! The oven does all the work. Then you have perfect Scottish shortbread to share or keep for yourself! You won’t be able to get enough.
1. Preheat Oven/Prepare Baking Dish: Preheat the oven to 350° Fahrenheit. Then line an 8×8 baking dish with parchment paper, leaving a 1-inch overhang on two sides for easy removal. Set aside.
2. Pulse Ingredients: Add the flour, sugar, and salt to a food processor. Pulse until combined. Then add the butter and pulse until the mixture resembles coarse breadcrumbs.
3. Press Dough Into Pan and Chill: Press the dough into the prepared pan and chill for 20-30 minutes.
4. Bake and Prick Shortbread: Bake for 35-40 minutes, until the top begins to turn golden brown. Let the shortbread rest out of the oven for 5-10 minutes. Then prick with a fork in about 6 rows. Carefully lift the warm shortbread out of the pan and cut it into 12 pieces. You can use the fork marks as a guide.
5. Allow to Cool: Let cool completely before serving.
Tips and Tricks

Here are a few tips that will give you the best results. They’ll ensure a perfect Scottish shortbread cookie every time!

High-Quality Butter: Using high-quality butter give these buttery cookies a richer flavor! Standard butter works as well if that’s what you have on hand.

Don’t Overwork: Avoid handling the dough too much in order to keep it light and crisp. Pulse just until it begins to come together then press directly into the prepared baking dish.

Chill The Dough: Chill the cookie dough for at least 20 minutes before baking. You can prepare the dough the day before, cover it tightly with plastic wrap, then bake it the next day.

Make Sure to Poke Holes: To keep the shortbread from puffing up in the oven, poke holes into the dough! Poking holes after it bakes allows the steam to escape. This keeps the cookie dense and holds its shape.
Try These Delicious Shortbread Variations

Scottish shortbread is so fun to make! I love it because you can get creative with add-ins. Everyone gets excited to try them all! Here are a few ideas to get you started.

Nuts: Add chopped nuts to your dough! Pecans, pistachios, or any nut would be delicious.

Extracts: Adding extracts is an easy way to add more flavor. Try vanilla, almond, or hazelnut extract!

Chocolate: Shortbread and chocolate is the best combination. Drizzle or dip your shortbread for an elevated look.

Fruit: Dried fruit or citrus zest is my favorite way to add fruity flavors.

Caramel: Caramel is meant for shortbread. It is the absolute BEST. End of story.
Storing and Freezing Leftovers

This Scottish shortbread recipe is a great one to make in advance. Known for their crumbly texture, they don’t have to be made fresh the day of to be delicious. These buttery cookies are perfect for gifting! You can also make them ahead of time for a special occasion.

At Room Temperature: Store cookies in an airtight container for up to 7 days.

In the Freezer: Freeze baked cookies in an airtight container or sealed freezer bag for up to 2 months. Let the shortbread thaw completely on the counter at room temperature before serving.
More Shortbread Desserts To Try

Shortbread is so versatile and is delicious in many different desserts. I love that it pairs well with nuts, fruit, chocolate, and caramel! You will LOVE these shortbread recipes and I can’t wait for you to try them!

Desserts

Best Ever Pecan Pie Bars

Desserts

Lemon Tart with a Buttery Shortbread Crust

Cookies

Pecan Shortbread Cookies

Desserts

Salted Caramel Butter Bars
Print

Scottish Shortbread Cookies

Traditional Scottish shortbread is buttery, crispy, and lightly sweetened to perfection. Simply made with butter, flour, sugar, and salt, this classic treat can easily be made for the holidays or any time of year.

Course Dessert

Cuisine Scottish

Keyword Scottish shortbread, scottish shortbread recipe

Prep Time 15 minutes

Cook Time 40 minutes

Chill Time 20 minutes

Total Time 1 hour 15 minutes

Servings 12 Cookies

Calories 244kcal

Author Alyssa Rivers

Ingredients

2 cups all-purpose flour

½ cup granulated sugar

1 pinch salt

1 cup high quality unsalted butter, room temperature

Instructions

Preheat the oven to 350° Fahrenheit and line an 8×8 baking dish with parchment paper, leaving a 1 inch overhang on two sides for easy removal. Set aside.

Add the flour, sugar and salt to a food processor and pulse until combined. Add the butter and pulse until the mixture resembles coarse breadcrumbs.

Press the dough into the prepared pan and chill for 20-30 minutes.

Bake for 35-40 minutes, until the top begins to turn golden brown. Let rest out of the oven for 5-10 minutes before pricking with a fork in about 6 rows. Carefully lift the warm shortbread out of the pan and cut into 12 pieces, using the fork marks as a guide.

Let cool completely before serving.

Nutrition

Serving: 1cookie | Calories: 244kcal | Carbohydrates: 24g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 6mg | Potassium: 27mg | Fiber: 1g | Sugar: 8g | Vitamin A: 473IU | Calcium: 8mg | Iron: 1mg
November 12, 2022
Za’atar Chicken
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Seasoned with a traditional Middle Eastern Za’atar spice blend and grilled, this Za’atar chicken is juicy and packed with unique flavors. In just 20 minutes you’ll have a flavorful and filling dinner that no one will forget!

If you have never heard of Za’atar seasoning, you are not alone! I just heard of it recently, and now I’m hooked! It’s a great savory blend of warm and earthy seasonings that will really wow your taste buds. You can also make the spice at home! If you like homemade spices, you’ll have to try this Homemade Fajita Seasoning, this better than store bought Italian Seasoning, and this Taco Seasoning too!

Grilled Za’atar Chicken

So at this point you may be wondering what is Za’atar seasoning? It is a blend of savory, nutty, and earthy spices that usually includes oregano, thyme, marjoram, and sumac. There are different blends of Za’atar seasoning based on where you are eating it. Kind of like curry the ingredients can change based on the area it’s made in. I have a link to the Za’atar seasoning blend in the recipe box below too if you want to make it, or you can pick it up from the store.

Grilled Za’atar Chicken is quickly marinated in the Za’atar seasoning and olive oil and grilled to perfection. I really think you are going to love this dish! It’s an easy 20 minute dinner that would go great with some pita bread and hummus. I also love with baba ganoush which goes great with this Za’atar seasoning. You can actually sprinkle some on top and the flavor is incredible. I think this will be a new family favorite!

Ingredients

These simple ingredients combine to make the most delicious and moist chicken. This Za’atar chicken is so unique, and amazingly flavorful! If you are looking for a great easy dinner, then this is the recipe for you! See the recipe card below for exact measurements.
- Boneless Skinless Chicken Breasts: If you get a breast that is really thick, then you’ll want to flatten it out a bit so that it will all cook evenly on the grill.
- Olive Oil: Olive oil is a must for this recipe. It’s a great quality oil that helps the flavors in the seasonings really pop.
- Lemon Juice: Lemon juice is just what this recipe needs to bring out all of these gorgeous flavors!
- Za’atar Seasoning: I love making this blend at home! It is really herby and nutty, and perfect on meat. I add sesame seeds, coriander, and salt to my blend and I think it’s fantastic!
- Garlic: Minced garlic is one of my favorite things to eat on chicken. It’s so full of flavor and makes every bite the perfect one!
Za’atar Chicken Recipe

This recipe is so easy! I love how quickly it comes together and it really is so delicious. I ate it with some tomatoes and pita bread and it was perfection. Some of my kids added salt and pepper, but I thought it was perfect the way it was. You can make it however you like, and I know you are going to love it!
1. Whisk: In a small bowl, whisk together the olive oil, lemon juice, za’atar seasoning, and garlic.
2. Put in Bag: Place the chicken breasts in a resealable plastic bag then pour the mixture over the chicken.
3. Refrigerate: Seal the bag and refrigerate for 30 minutes or up to overnight.
4. Grill: Grill chicken breasts on medium-high heat for 7-8 minutes per side or until internal temperature reaches 165° Fahrenheit.
5. Enjoy: Let the chicken rest before slicing and enjoying!
Tips for Grilling Chicken

Here are a few simple ways to make yourself the master of the grill! Once your friends and family get a bite of your grilled Za’atar chicken, they’ll be hooked. It’s hard not to be when they’re so juicy and flavorful.

Use a Thermometer: This step is super important so that your chicken doesn’t dry out on the grill. Use a meat thermometer to check the temperature of your chicken. You can take them off the grill when the temperature inside reaches 165 degrees Fahrenheit. If you cook them any more than that, they may dry out.

Let Rest: The key to juicy grilled Za’atar chicken is letting it rest for a minute or two after you pull it off the grill. This allows all of the tasty juices to reabsorb, giving you chicken breast that will melt in your mouth! If you cut into them too soon after grilling, those juices may be released instead of absorbing back into the meat.

Dripping: If you have seasoning and oil dripping off of your chicken, it will make the flames touch the meat and that’s where the black burned part comes from. If you don’t want crispy crunchy parts on your chicken, make sure that your seasoning is all over your chicken, but not dripping off.
Storing Leftovers

Who doesn’t wan’t grilled Za’atar chicken for leftovers? This recipe makes enough to serve eight people, so if you need to save your leftovers here is how.

In the Refrigerator: Store your cooled chicken in an airtight container in the fridge for up to 4 days.

More Chicken Recipes

I love a simple chicken dinner! But sometimes chicken can taste boring when you are always making it the same way. Here are some recipes that will give you great ideas to keep your chicken tasting unique and juicy!
In a small bowl, whisk together the olive oil, lemon juice, za’atar seasoning, and garlic.

Place the chicken breasts in a resealable plastic bag then pour the mixture over the chicken.

Seal the bag and refrigerate for 30 minutes or up to overnight.

Grill chicken breasts on medium-high heat for 7-8 minutes per side or until internal temperature reaches 165° Fahrenheit.

Let the chicken rest before slicing and enjoying!

Serves: 8

Serving4ozCalories163kcal (8%)Carbohydrates2g (1%)Protein18g (36%)Fat9g (14%)Saturated Fat1g (5%)Polyunsaturated Fat1gMonounsaturated Fat6gTrans Fat0.01gCholesterol54mg (18%)Sodium100mg (4%)Potassium336mg (10%)Fiber1g (4%)Sugar0.2gVitamin A83IU (2%)Vitamin C4mg (5%)Calcium34mg (3%)Iron2mg (11%)

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.

Course Dinner

Cuisine Middle East

Keyword Za’atar Chicken
November 12, 2022
Ciabatta Sandwich
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

This Ciabatta Sandwich is a flavor packed and quick meal that is sure to satisfy! Fluffy and soft ciabatta bread is layered with quality deli turkey and salami on top of a bed of mozzarella and pesto for the perfect bite every time.

Sandwiches don’t have to be ham and cheese every time. There are so many combinations that make sandwiches a fun way to get a variety of flavors in a fast and easy way. You can also switch up the type of bread you make it with for even more options. If you love making bread, this Homemade Bread recipe is so much better than store bought and makes your home smell fantastic! Sourdough bread is also one of my favorites for a sandwich, and if you don’t have a starter yet, don’t worry! I have a recipe here for that too.

Ciabatta Bread Sandwich

Let’s talk about ciabatta! If you haven’t had it before, you are in for a treat. It is SUCH a tasty bread and it makes the ultimate sandwich. Ciabatta bread is a yeast dough that is full of air which is what makes the holes. It is also full of delicious savory flavor, and a nice crispy crust. You could compare it to a French baguette but it’s much wider. It is different than focaccia because it has a hard crust and a different flavor, but it looks similar in size and shape.

This ciabatta bread sandwich is so easy to whip up and is the perfect meal to feed a group of 6. The bread can be evenly sliced into 6 big servings that will leave everyone satisfied and wanting another piece at the same time. My kids definitely love this sandwich. They either ask for a Monte Cristo, or this ciabatta sandwich! You’ll want to save this recipe for later.

Ingredients

A sandwich is literally whatever you want it to be! You can assemble this sandwich however you like, but this is my favorite way to make it. I love each one of these ingredients that go in this ciabatta sandwich because they are fresh and so full of flavor. Check the recipe card below for exact measurements.
- Ciabatta Bread: Ciabatta is a delicious and savory bread. It usually has a harder crust and lots of holes on the inside. It’s soft and chewy texture and makes a great sandwich bread!
- Pesto Sauce: Pesto is a basil based sauce that is so yummy and full of flavor. The one I make at home has pine nuts, garlic, and olive oil as well which is what is in most store-bought pestos. It’s really easy to make at home and I always feel like it has better flavor when it’s homemade!
- Deli Turkey: Any sliced turkey will do, I like to have them slice it for me fresh at the deli.
- Italian Dry Salami: Salami is such a unique flavor and really makes this sandwich stand out. It is a cured meat so it has a great salty and savory flavor.
- Tomato: Fresh tomato adds moisture and lots of flavor to this sandwich.
- Mozzarella Cheese: You can buy mozzarella cheese in a log in the cheese section at the grocery store. It is a soft cheese with the perfect flavor to go with the turkey and pesto.
- Fresh Basil Leaves: I like to add additional fresh basil on top to really bring all of the flavors together. You could leave this out if you wanted to, or add other herbs or veggies like spinach!
Ciabatta Sandwich Recipe

I know everyone knows how to put a sandwich together! But there actually is a science to the way a sandwich is assembled. They’ve totally done research on it! Your tongue will taste different flavor combinations depending on how the sandwich is put together. I love this flavor combo because you taste pesto and cheese, then the yummy meats, finishing it off with fresh tomato. You can put it together however you like, this is just my favorite way.
1. Slice: Slice the ciabatta loaf horizontally to assemble the sandwich open-faced.
2. Add Pesto: Spread the pesto sauce on both sides of the loaf.
3. Layer: Layer the sliced mozzarella cheese on the bottom half of the loaf.
4. Add Meat: Next, layer on the turkey and salami.
5. Add Toppings: Add the sliced tomatoes and fresh basil leaves.
6. Enjoy: Carefully close the sandwich and slice it into smaller pieces to enjoy!
Additions and Substitutions

If you don’t like tomatoes, you don’t have to put them on your ciabatta sandwich! This sandwich can be whatever you want it to be, so get creative and don’t worry about making it the right way. It will taste great when you put what you love in it!

Salt and Pepper: You could add some freshly ground pepper and a pinch of salt on the top of this sandwich before closing it if you wanted to. I didn’t because I feel like the salami adds enough of those flavors already.

Leafy Greens: Some of you might want leafy greens on your sandwich like lettuce, spinach, or arugula. All of those would be great additions! You could also add any vegetable you wanted to this sandwich, there are no rules.

Different Cheeses: If you aren’t a fan of mozzarella, you are in luck because there are so many cheeses that would go great in this sandwich. I might choose provolone or swiss, but you could do white cheddar or gouda. If you like goat cheese, that would be perfection! Just choose whatever cheese you like best and I bet it will be delicious!
Storing Leftovers

Like most sandwiches, this ciabatta sandwich is best when eaten fresh. You can store this sandwich assembled for a few days in the fridge, but I suggest leaving it unassembled until you are ready to eat it.

In the Refrigerator: You can wrap your sandwich leftovers in plastic wrap or place it in an airtight container and store it in the fridge for up to 3 days. The bread will start to get soggy because of the pesto and tomato, so I recommend eating it pretty quickly after making it.

What to Eat with Your Sandwich

I love a salty companion to a nice sandwich. I feel like taking a bite of something different in between makes my sandwich taste better. If you think I’m crazy, than you’ll just have to give these delicious sandwich sides a try!
Slice the ciabatta loaf horizontally to assemble the sandwich open-faced.

Spread the pesto sauce on both sides of the loaf.

Layer the sliced mozzarella cheese on the bottom half of the loaf.

Next, layer on the turkey and salami.

Add the sliced tomatoes and fresh basil leaves.

Carefully close the sandwich and slice it into smaller pieces to enjoy!

Serves: 6

Serving1sliceCalories447kcal (22%)Carbohydrates40g (13%)Protein27g (54%)Fat20g (31%)Saturated Fat8g (40%)Polyunsaturated Fat1gMonounsaturated Fat6gCholesterol61mg (20%)Sodium1693mg (71%)Potassium269mg (8%)Fiber1g (4%)Sugar2g (2%)Vitamin A717IU (14%)Vitamin C4mg (5%)Calcium218mg (22%)Iron1mg (6%)

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.

Course lunch

Cuisine American

Keyword 10 minute, ciabatta sandwich
November 11, 2022
Shredded Chicken Tacos
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Shredded Chicken Tacos are a filling and flavorful dinner ready in just 10 minutes. The chicken is perfectly seasoned and served on a warmed tortilla topped with all of your favorite toppings. It’s always a hit!

I am a huge fan of quick and easy dinners. With four kids it can be a bit hectic in the evenings! That’s why I have so many quick and easy recipes here, I love cooking easy and nutritious food as often as possible. If you need some easy and quick meal ideas, check out my Casserole Round Up, this round up of Slow Cooker Meals you’ll definitely want to save for later, and these super delicious Air Fryer Recipes!

Shredded Chicken Tacos

If you are looking for a quick and easy dinner, you’ve found the right recipe! These tacos are flavorful, filling, and will satisfy the whole family. The best part is they are so easy to make and really delicious. I love a good street taco. They are one of the things that I actually crave all of the time. If you love tacos then you are going to love this recipe. It’s so fast and packed with flavors.

As you know, tacos are so versatile and can have whatever fillings you want it to. I love taking leftovers and making tacos out of them. You can use chicken you made for a different meal, or you can use one of the recipes I’ve included. Homemade salsa is always a hit, or you can grab it from the store. You can add cheese, lettuce, tomato, or your favorite herbs as a garnish. A dollop of sour cream and a little cilantro on top is always a good idea. You could even make your own guacamole if you want to really impress your guests. Make this recipe your own!

Ingredients

These shredded chicken tacos are made up of simple, fresh ingredients. You can add whatever toppings you would like, this list is just the basics that you will want for this recipe. I love adding fresh pico de gallo and cheddar cheese on top, and then finishing it off with lemon juice!
- Boneless Skinless Chicken Breasts: I’ve included 4 ways you can cook the chicken for this recipe, they are all linked in the recipe card!
- Olive Oil: Olive oil is what I prefer to cook with, but you can use whatever oil you prefer.
- Garlic Powder: Garlic packs so much flavor. You’re going to want to add minced garlic to this chicken.
- Onion Powder: Onion powder adds a sweet and savory flavor that you can’t get from fresh onions. I love using it in this recipe!
- Chili Powder: This spice adds a little kick similar to pepper to the chicken and really rounds out the flavors.
- Ground Cumin: This seasoning is rich, hearty, and warm. You’ll want it in this recipe!
- Kosher Salt: A higher quality salt will make a difference in the flavor. You could use sea salt if you don’t have Kosher on hand.
- Chunky Salsa, or Salsa Verde: To speed up this recipe, you could buy salsa from the store, or follow one of the recipes that I’ve linked here for a fresh and flavorful salsa.
- Chicken Broth: Chicken broth is a great way to add moisture and flavor at the same time.
- Flour Tortillas: My family and I prefer flour tortillas, but you could absolutely use corn tortillas if you like those better for tacos.
- Lime: You will want fresh lime juice, so make sure to pick up a lime when you are at the store.
How to Make Shredded Chicken Tacos

These shredded chicken tacos are so easy to whip up when you are in a rush. Especially when you cook the chicken in the instant pot or buy a rotisserie chicken from the store. I can’t get enough of these tacos, and my family loves them too!
1. Cook Chicken: I’ve included 4 ways you can cook the chicken that are linked in the recipe box or the tip box below.
2. Sauté Garlic: In a large skillet, heat the olive oil. Then add the garlic, and sauté for 30 seconds.
3. Cook Seasonings: Then add the shredded chicken, onion powder, cumin, chili powder, and salt. Cook for 1 more minute.
4. Stir: Stir the salsa, chicken broth, and the juice of one lime into the chicken mixture.
5. Warm: Stir and heat through for about 5 minutes.
6. Season: Season with additional salt if needed.
7. Enjoy: Serve in warm tortillas with your favorite toppings and enjoy!
How to Cook the Chicken

I didn’t always love cooking chicken, but I’ve found some really easy and fun ways to cook it that changed my mind. I’ll share 3 ways that you can cook your chicken at home to shred, and one way you don’t have to worry about cooking the chicken. All of them will work perfectly in these shredded chicken tacos.

Boiled Chicken: This recipe is super easy and keeps the chicken really moist. It shreds so easily and is still flavorful and soft.

Instant Pot Shredded Chicken: Cooking your fresh chicken in the instant pot with this recipe just put it in the pot and forget it! It’s flavorful, juicy, and a great way to cook chicken quickly.

Instant Pot Frozen Chicken: If you have chicken in your freezer, then you have to try out this Instant Pot Frozen Chicken recipe. It takes just 12 minutes to cook frozen chicken breasts in the instant pot, so it’s a great recipe for busy nights.

Rotisserie Chicken: If you are already headed to the store, you can pick up a rotisserie chicken from the store. Your local grocery store should have warm and fresh chicken that will be easy to shred.
Storing Leftover Tacos

Shredded chicken tacos make great leftovers! You can also make great tacos from leftovers, so they just might be the perfect food! If you have leftover tacos, here are some tips for storing them.

In the Refrigerator: It’s easiest to store all of your taco fillings separately. So store your chicken in an airtight container in the fridge, it will last up to 5 days. You can store your salsa in a separate container in the fridge and it should last a week. If you made tortillas from scratch, you can store them in a ziploc bag in the fridge for up to 3 days.

On the Counter: Store your tortillas covered or in an airtight container on the counter. If they are storebought, they should last a few weeks, make sure to follow the directions on the bag.
Other Mexican Inspired Dishes

Mexican food is so flavorful and filling, I’m obsessed with it! I am also in love with quick and easy dishes that don’t get boring. Here are a few of my favorite dishes that your whole family is sure to love!
Shredded Chicken (Cooked 4 Ways)

Shredded Chicken Tacos

Shredded Chicken (Cooked 4 ways)

Shredded Chicken Tacos

In a large skillet, heat the olive oil. Add the garlic, and sauté for 30 seconds.

Add the shredded chicken, onion powder, cumin, chili powder, and salt. Cook for 1 more minute.

Stir the salsa, chicken broth, and the juice of one lime into the chicken mixture.

Stir and heat through for about 5 minutes.

Season with additional salt if needed.

Serve in warm tortillas with your favorite toppings and enjoy!

Serves: 6

Calories178kcal (9%)Carbohydrates5g (2%)Protein22g (44%)Fat8g (12%)Saturated Fat1g (5%)Polyunsaturated Fat1gMonounsaturated Fat4gTrans Fat0.01gCholesterol64mg (21%)Sodium643mg (27%)Potassium523mg (15%)Fiber1g (4%)Sugar2g (2%)Vitamin A446IU (9%)Vitamin C6mg (7%)Calcium30mg (3%)Iron1mg (6%)

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.

Course Dinner

Cuisine Mexican

Keyword shredded chicken, shredded chicken tacos, tacos
November 8, 2022