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Category: Side Dishes

  • Homemade Butter

    Homemade Butter

    Storebought butter can be full of unnecessary and lower quality ingredients- make your own butter at home instead! You will be blown away by how flavorful and delicious this homemade butter is. Not to mention it’s a really fun activity for the whole family too!

    I think we have gotten to used to seeing things pre-made at the grocery store and sometimes we don’t even stop to think, “I could make this better”. Well, lately I’ve been experimenting with a lot of DIY inspired recipes. If you are in the mood for some more fun DIY’s, then you have got to try this Homemade Buttermilk, this easy Homemade Marshmallow Fluff, and this Vanilla Extract.

    Homemade butter on a cutting board with bread in the background.

    Homemade Butter Recipe

    Just look at the gorgeous color on this homemade butter! It’s so much richer and creamier too. You don’t have to live on a farm or milk your own cow to enjoy making butter at home. And there are so many good reasons to give it a try! First of all, it’s a total blast to make with kids. It seriously feels a little like magic to watch it turn from a liquid to clumpy, to a soft playdough-like texture. It tastes way better than storebought, and you can flavor it any way you like.

    Not to mention it makes your homemade bread taste WAY amazing. You can eat this butter as is, or you can add it to your favorite ingredients. I personally prefer smearing it on top of fluffy pancakes, or some homemade biscuits! It’s the perfect addition to just about any meal and you won’t regret the effort put into making it. It takes about 20 minutes and 2 cups of heavy cream to make 1 cup of butter. You can easily freeze your butter to keep it fresh too, so there is really no reason not to get to making some right now!

    Ingredients

    Homemade butter is just one ingredient, heavy cream! You can add salt if you want salted butter, but that’s totally optional. The better quality the heavy cream, the better your butter will taste. Make sure you have a stand mixer, food processor, or hand mixer on hand to help you whip this butter up. You can find more information below in the recipe card.

    • Heavy Cream: That’s it! All you need is heavy whipping cream, and whip it up.
    • Kosher Salt: If you are choosing to make salted butter, make sure to use a high quality salt.
    Process photos showing how to whip up the heavy cream and strain it.

    How To Make Homemade Butter

    Homemade butter is so easy to make with the help of your stand mixer or food processor! Back in the day they had to do it by hand and I’m sure it took a lot longer than 20 minutes. So we really have no excuse to make butter at home at least once! You could even use a hand mixer if that is easier for you. I have made butter in a mason jar by shaking it for what seemed like forever. So trust me, whatever you have will work great.

    1. Whip Cream: Add the cream to the bowl of your stand mixer. Use the whisk attachment to start whipping the cream.
    2. Continue Whipping: The cream will become whipped cream with stiff peaks. Continue beating on high until the cream separates. The butter will start to collect inside the whisk and separate from the buttermilk, about 10 minutes.
    3. Strain: Use a strainer to strain out the residual buttermilk into a bowl. This can be saved and used for any recipe calling for and will keep in the fridge for 2-3 weeks.
    4. Knead: Transfer the butter to a bowl and cover with ice cold water. Use your hands or a spatula to knead the butter and rinse out the excess buttermilk. Empty out the water and continue with fresh cold water until the water is clear as you knead the butter.
    5. Flavor: At this point you can add salt to the butter or leave it out for unsalted butter.
    6. Store: Wrap the butter in wax paper or parchment and store in an airtight container in the fridge.
    An overhead view of homemade butter and some spread on a piece of bread.

    Tips for Making Homemade Butter

    Making homemade butter is a whole experience. It’s so fun, and really easy so don’t worry too much about getting it right! You’ve totally got this, and here are some more tips to help you along the way.

    • It’s Just Cream: Yup, butter is just heavy whipping cream! But it’s whipped past the point of fluffy whipped cream until it becomes a solid and oh my goodness is it delicious. If you love whipped cream, then you are going to fall in love with the texture and flavor of this homemade butter.
    • Stand Mixer or Food Processor: There is way more than one way to make butter. In fact as a kid, I remember shaking whipped cream up in mason jars until it turned to butter. So worry less about the method! You can choose whatever method is easiest for you.
    • Cheesecloth or Strainer: You can use a fine mesh sieve, or more traditionally, cheesecloth to strain out the excess liquid. Again, just use whatever you have on hand and is easiest for you!
    • Add Flavor: You can flavor your butter to take it to the next level. At the point of adding the salt, you could add things like citrus zest, fresh herbs, honey, or cinnamon. Whether you go sweet or savory, you are going to love the result!

    A hand spreading butter onto a piece of bread with a butter knife.

    Storing Leftovers

    Once you remove all possible buttermilk, the shelf life of your homemade butter is pretty impressive! You can store it on the counter, in the fridge, or in the freezer. Here are my tips.

    • On the Counter: You can leave your butter on the counter to remain soft, but I recommend storing it in the refrigerator. You can leave your homemade butter on the counter for up to 3 days.
    • In the Refrigerator: Store leftovers in parchment in the refrigerator for up to 2 weeks.
    • In the Freezer: You can freeze leftovers in parchment for up to 3 months.

    More DIY Pantry Staples

    There is a lot to be said about making your pantry staples at home. They taste better, and have exactly the ingredients you want. Here are a few staples that I always make at home!

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    Homemade Butter

    Storebought butter can be full of unnecessary and lower quality ingredients- make your own butter at home instead! You will be blown away by how flavorful and delicious this homemade butter is. Not to mention it's a really fun activity for the whole family too!
    Course Butter
    Cuisine American
    Keyword homemade butter
    Prep Time 20 minutes
    Total Time 20 minutes
    Servings 1 Cup
    Calories 1618kcal
    Author Alyssa Rivers

    Ingredients

    • 2 cups heavy cream
    • ½ teaspoon kosher salt

    Instructions

    • Add the cream to the bowl of a mixer. Use the whisk attachment to start whipping the cream.
    • The cream will become whipped cream with stiff peaks. Continue beating on high until the cream separates. The butter will start to collect inside the whisk and separate from the buttermilk, about 10 minutes.
    • Use a strainer to strain out the buttermilk into a bowl. This can be saved and used for any recipe calling for and will keep in the fridge for 2-3 weeks.
    • Transfer the butter to a bowl and cover with cold water. Use your hands or a spatula to knead the butter and rinse out the excess buttermilk. Empty out the water and continue with fresh cold water until the water is clear as you knead the butter.
    • At this point you can add salt to the butter or leave it out for unsalted butter.
    • Wrap the butter in wax paper or parchment and store in an airtight container in the fridge.

    Nutrition

    Calories: 1618kcal | Carbohydrates: 14g | Protein: 14g | Fat: 172g | Saturated Fat: 109g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 43g | Cholesterol: 538mg | Sodium: 1291mg | Potassium: 452mg | Sugar: 14g | Vitamin A: 6997IU | Vitamin C: 3mg | Calcium: 315mg | Iron: 0.5mg
  • Spanish Rice

    Spanish Rice

    This Spanish rice delivers warm and exciting flavors that complement any meal! This tastes just like your favorite restaurant rice and is delicious served with any protein or Spanish inspired dish.

    I have served this rice with carne asada and some refried beans and it was a total hit! It’s also amazing served along side chicken enchiladas and just about any taco or burrito. You can definitely get creative with this rice and serve it along so many things. The best part is, it’s one of the easiest ways to cook rice!

    Spanish rice in a skillet with a wooden spoon in it.

    Homemade Spanish Rice

    This Spanish rice is absolutely irresistible! When you think of white rice you may not picture lots of flavor. Well, this Spanish rice is white rice taken to the next level! First, you saute some delicious onions and garlic to start the base for the rice. Then, you will brown the rice. Finally, you cook the rice in chicken broth and tomato paste for the ultimate punch of flavor. It’s seriously such a simple dish but packs more flavor than you can believe. It’s rice, but so much better!

    The best part about this rice is how many ways you can serve it. It’s delicious served inside of a street taco or a beef burrito. I absolutely love serving it with grilled steak fajitas because it brings the dish so much extra flavor. The flavor is really similar to Mexican rice, so you can use it interchangeably! It’s so versatile and easy to use, you will love having this rice in the fridge for leftovers.

    Ingredients

    Spanish rice has a few more ingredients than regular rice. You are really ramping up the flavor with seasonings and broth. I also love adding jalapeno diced up so that you get a pop of flavor in every bite. You can adjust the spice level, and I talk more about that below in the tip box. You can find the measurements below in the recipe card.

    • Olive Oil: I prefer to cook my veggies and rice in olive oil. If you like using different oil, you can choose your favorite and use that instead.
    • Onion: They are sauteed until soft and add so much flavor.
    • Garlic: They really help to flavor the rice.
    • Jalapeno: For a little spice. You can adjust the amount to suit your preference.
    • White Rice: I prefer to use a medium or long grain rice. You can get away with using whatever you already have on hand in your pantry!
    • Chicken Broth: To cook the rice in. This gives the rice a subtle savory flavor that you are going to love!
    • Tomato Paste: Tomato paste helps to add color and a little acidity which brings out all the yummy flavors.
    • Cumin: This is an earthy, warm, and slightly citrusy spice that simply must go in this dish!
    • Salt and Pepper: Rounds out the flavors of the rice.
    • Oregano: Dried oregano is a little peppery and adds to the warmth of this rice.
    Process photos showing how to prepare the ingredients and cook them in the pan.

    Easy Spanish Rice Recipe

    You are going to love how simple this Spanish rice is to make. You just need a large skillet and a handful of ingredients for the most flavorful rice you’ve ever had! The key to good rice is not moving it around once you add the liquids. If you mess with it while it’s cooking it can make it sticky and clumpy, which is definitely not what you want. I share more tips below in the tip box.

    1. Saute Onions: Heat olive oil in a large skillet over high heat. Add your onions and saute until tender, about 4-5 minutes.
    2. Brown Rice: Add in your garlic, jalapenos, and uncooked rice. Cook, stirring constantly to brown the rice, about 7-8 minutes.
    3. Add Wet Ingredients: Add the chicken broth, tomato paste, cumin, salt, pepper, and oregano. Whisk to combine.
    4. Cook: Bring to a rolling boil, then reduce heat to low, cover, and simmer for 20-25 minutes undisturbed. All the moisture should be absorbed by the rice. Add more time if needed.
    5. Fluff and Enjoy: Fluff with a fork and serve fresh!
    A close up of the Spanish rice in the skillet with a wooden spoon.

    Tips for Making Easy Spanish Rice

    Whether you are a pro at cooking rice on the stove or this is your first time, these tips will help you perfect your Spanish rice.

    • Let It Cook: One of the biggest mistakes people make when cooking rice over the stove is checking it and mixing it way too often! Once you add your liquids, you want to let it sit for about 20 minutes before you check on it. Resist the urge to stir it every time you check on it. Stirring it before all the liquid has been absorbed can make it really sticky and clumpy.
    • Adjust Spice: You can make this rice as spicy as you like. If you want to add more heat, you can include some pepper flakes. You could also include the jalapeno seeds in the rice. That will kick things up a notch!
    • Fluff Your Rice: Once your rice is completely finished cooking, fluff your rice with a fork. This will help to separate the rice and keep it from clumping.

    Spanish rice in a serving dish with a wooden spoon and fresh cilantro on top.

    Storing Leftovers

    Spanish rice makes amazing leftovers because the flavors just keep getting better. It also reheats super easily in the microwave along with your other leftovers. Here is how to store your leftovers.

    • In the Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 5 days.

    More Rice Recipes

    Rice is the perfect side dish for almost any meal. It’s simple, practical, and economical. Not to mention super delicious and easy to make! Here are a few of my favorite recipes that I think you are going to love.

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    Spanish Rice

    This Spanish rice delivers warm and exciting flavors that complement any meal! This tastes just like your favorite restaurant rice and is delicious served with any protein or Spanish inspired dish.
    Course Side Dish
    Cuisine Spanish
    Keyword spanish rice
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 6 people
    Calories 126kcal
    Author Alyssa Rivers

    Ingredients

    • 2 tablespoons olive oil
    • ½ onion, minced
    • 2 cloves garlic, minced
    • 1 jalapeno, seeded and minced
    • 2 cups uncooked white rice
    • 3 cups chicken broth
    • 2 tablespoons tomato paste
    • 1 teaspoon cumin
    • 1 teaspoon salt
    • ½ teaspoon pepper
    • ½ teaspoon oregano

    Instructions

    • Heat olive oil in a large skillet over high heat. Add your onions and saute until tender, about 4-5 minutes.
    • Add in your garlic, jalapenos, and uncooked rice. Cook, stirring constantly to brown the rice, about 7-8 minutes.
    • Add the chicken broth, tomato paste, cumin, salt, pepper, and oregano. Whisk to combine.
    • Bring to a rolling boil, then reduce heat to low, cover, and simmer for 20-25 minutes undisturbed. All the moisture should be absorbed by the rice. Add more time if needed.
    • Fluff with a fork and serve fresh!

    Nutrition

    Calories: 126kcal | Carbohydrates: 17g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 2mg | Sodium: 867mg | Potassium: 115mg | Fiber: 1g | Sugar: 1g | Vitamin A: 117IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 1mg
  • Potato Galette

    Potato Galette

    Potato galette is a beautiful side dish made up of thinly sliced potatoes seasoned to perfection and baked until crispy on top and creamy in the middle. They are next-level delicious and really easy to make at home!

    I absolutely love potatoes as a side dish, main dish, or midnight snack. Yep, I crave them just about all the time. Which is why I love this recipe so much! These potatoes are a little dressed up making them perfect for special occasions. If you are in the mood for more yummy potato dishes, you’ve got to try these Crack Potatoes, these yummy Crispy Potato Skins, and these Mashed Potato Balls.

    An overhead view of potato galette in a cast iron skillet with fresh herbs on top.

    Potatoes Galette

    Are you ready for the best potato dish you’ve ever had? Because that’s what this potato galette promises! I like to think of myself as a potato connoisseur (just search potato on my blog!) because we eat them at least 3 times a week. My kids absolutely love them and they are a cheap way to fill bellies. So it’s up to me to get a little creative with them because I would be crushed if I ever got tired of them. From ranch potato salad to potato pancakes, you can count on me for the best potato recipes around.

    Let’s talk about potato galette. It’s a layered potato dish that is just potatoes and seasonings. Of course you need fat to make it all come together. I bet you already have the ingredients you need in your pantry right now! You thinly slice potatoes and layer them in a beautiful design in a pan, then bake until they are golden brown and crispy on top. The inside is creamy and soft and everything you want a potato to be!

    Ingredients

    I prefer to use russet potatoes for my potatoes galette. I have never tried another type, but I don’t see why yukon gold potatoes or red potatoes wouldnt be just as good (or better)! Instead of using a baking sheet, you will use a cast iron pan or any oven safe serving platter. I prefer to use an oven safe pan because I like to cook my seasonings in the pan over the stove first, and then put the potatoes in that same pan for baking. You can find the measurements below in the recipe card.

    • Russet Potatoes: You could use other types of potatoes, but I prefer russets for this recipe.
    • Salted Butter: I like to add salted butter because potatoes can handle a lot of salt! You can use unsalted butter if you prefer.
    • Olive Oil: To coat the potatoes for baking.
    • Garlic: Whole cloves of garlic minced.
    • Yellow Onion: They just add tons of flavor to potatoes.
    • Salt and Pepper: For extra flavor, they make the potatoes pop!
    Process photos showing how to prep the ingredients and put the dish together.

    Potato Galette Recipe

    This is such a simple recipe and the flavor is off the charts! I love potato galette because they are a unique way to make a really basic ingredient. You will start on the stove by warming your onion and garlic with butter. Then toss your potatoes in that butter sauce you just made, and layer them back in the skillet. Then bake until golden brown! So simple yet beautiful and delicious.

    1. Prep Oven: Preheat your oven to 400 degrees fahrenheit.
    2. Prep Potatoes: Using a mandolin or a sharp knife, slice your unpeeled, washed potatoes into disks, about ⅛ inch thick. Cover and set aside
    3. Saute Seasonings: In a skillet over medium high heat, melt your butter and saute your onion for about 3 minutes, until they become transparent. Add in your garlic and saute for an additional minute. Remove the pan from heat and add in your olive oil, salt, and black pepper.
    4. Toss Potatoes in Seasoning: Pour your butter mixture into a large bowl and add in your sliced potatoes, toss to coat evenly. Once the potatoes are evenly coated in your butter mixture, add them back into the skillet.
    5. Layer Potatoes: You are going to layer the potatoes in the skillet, overlapping each one about halfway, in a circular pattern until the bottom is covered. Start again on the next layer and repeat until all the potato slices are used. Pour any remaining butter mixture over the top of the top of the potatoes.
    6. Bake: Bake your galette until the potatoes are tender and golden, about 60-70 minutes. Once they are finished baking, remove the skillet from the oven and allow it to cool for about 15-20 minutes before removing from the skillet.
    A close up of potato galette in a cast iron skillet.

    Tips for Making Potato Galette

    There are so many ways to make potato galette, so feel free to switch things up! I like the basic recipe, but you can add so many flavors and additional ingredients. Here are a few tips to make this potato galette perfect for you.

    • Add Fresh Herbs: I like to add fresh herbs on top once the galette is out of the oven but still warm. Things like fresh thyme, fresh rosemary, and green onions are a great option and go great on potatoes.
    • Additional Seasonings: You can add more than just salt and pepper to your potatoes. Things like dried oregano, thyme, paprika, and parsley would all be great.
    • Add Cheese: I absolutely love cheese on my potatoes. I usually like to add freshly ground cheese after the potatoes are done baking. I prefer parmesan cheese and some sour cream, but you could do any type of cheese that you prefer. Some ideas are swiss, cheddar, provolone, and gouda.

    A slice of potato galette being lifted out of the cast iron skillet.

    Storing Leftovers

    Potato galette makes great leftovers because it reheats really well! The top of the galette will get soft when reheated in the microwave, but the flavors won’t change. Reheat slowly in the oven if you want to keep the top crispy.

    • In the Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 5 days.

    More Potato Recipes

    I think potatoes are the perfect companion to any meal. Whether it’s breakfast, lunch, or dinner, there is a type of potatoes to complete your meal. Here are a few of my favorite recipes that I know you’ll love too!

    Print

    Potato Galette

    Potato galette is a beautiful side dish made up of thinly sliced potatoes seasoned to perfection and baked until crispy on top and creamy in the middle. They are next-level delicious and really easy to make at home!
    Course Side Dish
    Cuisine American, French
    Keyword baked potatoes, potato galette
    Prep Time 45 minutes
    Cook Time 1 hour
    Total Time 1 hour 45 minutes
    Servings 8 people
    Calories 264kcal
    Author Alyssa Rivers

    Ingredients

    • 6 large russet potatoes
    • ½ cup salted butter melted
    • 2 tablespoons olive oil
    • 3 cloves garlic minced
    • ½ yellow onion finely chopped
    • 2 teaspoons salt
    • 1 teaspoon pepper

    Instructions

    • Preheat your oven to 400 degrees fahrenheit.
    • Using a mandolin or a sharp knife, slice your unpeeled, washed potatoes into disks, about ⅛ inch thick. Cover and set aside
    • In a skillet over medium high heat, melt your butter and saute your onion for about 3 minutes, until they become transparent. Add in your garlic and saute for an additional minute. Remove the pan from heat and add in your olive oil, salt, and pepper.
    • Pour your butter mixture into a large bowl and add in your sliced potatoes, toss to coat evenly. Once the potatoes are evenly coated in your butter mixture, add them back into the skillet.
    • You are going to layer the potatoes in the skillet, overlapping each one about halfway, in a circular pattern until the bottom is covered. Start again on the next layer and repeat until all the potato slices are used. Pour any remaining butter mixture over the top of the top of the potatoes.
    • Bake your galette until the potatoes are tender and golden, about 60-70 minutes. Once they are finished baking, remove the skillet from the oven and allow it to cool for about 15-20 minutes before removing from the skillet.

    Nutrition

    Calories: 264kcal | Carbohydrates: 30g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 681mg | Potassium: 688mg | Fiber: 2g | Sugar: 1g | Vitamin A: 358IU | Vitamin C: 10mg | Calcium: 29mg | Iron: 1mg
  • Wonton Chips

    Wonton Chips

    Get ready to up your snack game, because I’ve got a game-changing recipe for you: wonton chips are where it’s at! These golden, crispy triangles are the perfect vessel for all your favorite dips, from guacamole to hummus to sweet and sour sauce. Once you get a taste of that heavenly crunch, you’ll wonder how you ever lived without them.

    Believe it or not, wonton wrappers are a super useful ingredient to have in your kitchen. Not only can you make these mouthwatering wonton chips, but things like crab rangoon and lumpia as well! Psst- if you want a creamy, crunchy snack in a snap, you’ll also have to these air fryer cream cheese wontons!

    Top-down view of wonton chips in a black bowl.

    Homemade Wonton Chips

    Oh my goodness, have you ever tried wonton chips?! They are seriously the bomb dot com. Crispy, crunchy, and the perfect golden brown, they’re the perfect vessel for all your favorite dips. I’m telling you, once you try them, you’ll never go back to regular old tortilla chips again! (Although I do love a batch of homemade tortilla chips with some salsa.) But there is a time and a place! And right now, the time is for you to try these incredible wonton chips. I promise you won’t regret it.

    I tried these for the first time a few weeks ago and was seriously mind-blown. They have the most delicious crunch! The restaurant made Asian fusion nachos with these bad boys, and it was one of the best appetizers I’ve had in a minute. I knew I had to try recreating these chips at home! And let me tell you… they turned out perfectly. After all, everything is better homemade! All you need are 2 simple ingredients and 15 minutes of your day and you too can be in crunchy chip heaven.

    What You Need to Make Wonton Chips

    You guys, it only takes 2 ingredients. 2! Buy a pack of wonton wrappers next time you’re at the store and thank me later.

    • A Package of Wonton Wrappers: Wonton wrappers are thin sheets of dough made from wheat flour, water, and salt. These wrappers are commonly used to make traditional Chinese wontons, but can also be used to make wonton chips. To make wonton chips, the wrappers are cut into triangles or other shapes and then fried in hot oil until crispy and golden brown. Translation: the best chips of your life. If you can’t find wonton wrappers, egg roll wrappers will also work!
    • Peanut or Vegetable Oil: These are both great options for frying your wonton chips in because of their neutral flavor!

    How to Make Fried Wonton Chips

    I know that frying things in oil can seem a bit intimidating, but trust me, making these crispy wonton chips is a breeze. Plus, it takes less than 30 minutes from start to finish! I love making a big batch of these for my kids and I to snack on throughout the week.

    1. Prepare Oil and Pan for Cooling: Prepare your frying station by filling a large, heavy bottomed pot ½-⅔ of the way full with your preferred frying oil. Then cover a baking sheet with layers of paper towel.
    2. Heat Oil: Heat the oil to 360 degrees Fahrenheit. Use an oil or candy thermometer to monitor the heat while frying. Adjust the flame to maintain the heat between 350-360 degrees Fahrenheit.
    3. Cut Wrappers: Cut the wonton wrappers into triangles. Cover the uncooked wrappers in a clean kitchen towel between batches.
    4. Fry: Add 6-7 triangles, or more if your pot is large enough for more, to the oil at a time and fry for 60-90 seconds, until puffed and deep golden brown. While they are frying, use a spider or slotted spoon to separate the chips from each other. Don’t overcrowd the pot as you fry or the temp of the oil will drop too much and the chips will be oily.
    5. Allow to Cool: Once they are golden brown, remove wonton chips to the prepared cooling rack with a spider or slotted spoon. Let them cool completely before serving or storing.
    3-photo collage of wonton wrappers being fried in oil.

    Tips and Tricks

    Here are a few extra tips to help you make these wonton chips. They are such an easy snack! You can even make them in the air fryer for more hands-off prep.

    • Let Them Cook: Don’t be afraid to let your wonton chips get dark golden brown. If they are only lightly golden, they will likely end up coming out undercooked.
    • Try Different Shapes: For crispy wonton strips, cut the wonton wrappers into thin strips. I tested some that were ¼ inch thick and some that were as thin as I could possibly make. Both were delicious! They’re perfect for salads like this one!
    • Add Seasoning: Add a sprinkle or salt, Chinese 5 spice, or furikake seasoning as soon as you remove the chips from the oil for a little extra pizzazz.
    • In the Air Fryer: Want to make some easy air fryer wonton chips? Simply brush your wonton wrappers with your oil, place a single layer in your air fryer basket, and cook for about 5 minutes at 350 degrees Fahrenheit, giving them a shake halfway through the cooking time. These are so delicious and easy to make! Keep in mind though, the texture won’t be quite as crunchy or bubbly as it would be if you had fried them in oil.

    How Long Do They Last?

    Because these chips are made fresh and without preservatives, they’ll only stay good for about a week. Store in an airtight container at room temperature. I recommend eating them within the first few days!

    Dipping a chip into sweet and sour sauce.

    Sauces to Pair Your Wonton Chips With

    Don’t get me wrong, these chips are great on their own, but made even better with a tasty sauce to dip them in! You can keep things classic and go for sweet and sour sauce, or maybe some sweet chili sauce! You can even serve them with guacamole or salsa, for a fun and tasty twist on traditional chips and dip.

    Print

    Wonton Chips

    Get ready to up your snack game, because I've got a game-changing recipe for you: wonton chips are where it's at! These golden, crispy triangles are the perfect vessel for all your favorite dips, from guacamole to hummus to sweet and sour sauce. Once you get a taste of that heavenly crunch, you'll wonder how you ever lived without them.
    Course Appetizer, Snack
    Cuisine Asian American
    Keyword wonton chip recipe, wonton chips, wonton strips
    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Servings 4
    Calories 35kcal
    Author Alyssa Rivers

    Ingredients

    • 1 package wonton wrappers
    • Vegetable or peanut oil

    Instructions

    • Prepare your frying station by filling a large, heavy bottomed pot ½-⅔ of the way full with your preferred frying oil. Cover a baking sheet with layers of paper towel.
    • Heat the oil to 360 degrees Fahrenheit. Use an oil or candy thermometer to monitor the heat while frying. Adjust the flame to maintain the heat between 350-360 degrees Fahrenheit.
    • Cut the wonton wrappers into triangles. Cover the uncooked wrappers in a clean kitchen towel between batches.
    • Add 6-7 triangles, or more if your pot is large enough for more, to the oil at a time and fry for 60-90 seconds, until puffed and deep golden brown. While they are frying, use a spider or slotted spoon to separate the chips from each other. Don't overcrowd the pot as you fry or the temp of the oil will drop too much and the chips will be oily.
    • Once they are golden brown, remove to the prepared tray with a spider or slotted spoon. Let them cool completely before serving or storing.

    Nutrition

    Calories: 35kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 0.2mg | Sodium: 11mg | Potassium: 2mg | Fiber: 0.04g | Vitamin A: 0.3IU | Calcium: 1mg | Iron: 0.1mg
  • Rice Pilaf

    Rice Pilaf

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    The combination of tender rice, toasty orzo, savory chicken broth, and aromatic green onions creates a mouth-watering medley that will have you coming back for seconds (and maybe even thirds!). Trust me, this rice pilaf will become a staple side dish in your kitchen once you give it a try. It’s perfect for pairing with all of your favorite meals!

    A good rice dish is the backbone of any hearty meal. This rice pilaf is super delicious and versatile, but if you’re looking to switch things up, try this cheesy zucchini rice, lemon rice, or cranberry pecan sweet potato rice pilaf next!

    Top-down view of rice pilaf served in a black bowl.

    What is Rice Pilaf?

    Rice pilaf is a tasty dish made with rice that’s been cooked in broth and seasoned to perfection. It’s versatile enough to be served alongside many main courses, which makes it one of my go-to side dishes! Rice is great on its own, but even better when it’s packed with flavor. Whether you’re having a family dinner or hosting a big party, rice pilaf is always a hit. It’s warm, comforting, and goes well with just about any protein you can think of. (Try this garlic roasted chicken!) Plus, it’s easy to prepare and can be ready in under 30 minutes. That sounds like a win to me!

    In today’s recipe I also add orzo, which is a rice-like pasta. It helps make the pilaf nice and fluffy and soaks up all of the delicious flavors! I use chicken broth as a base for the pilaf and then add in a few other simple ingredients like green onions and salt and pepper to give it a subtle, savory flavor. You can definitely customize yours and add more seasonings if you prefer. (I have some ideas below!) That’s honestly one of the things I love most about rice pilaf, it’s so versatile and you can use it for almost any meal! Let’s get started!

    Ingredients You’ll Need

    It only takes a handful of simple ingredients to make restaurant-worthy rice pilaf. I wanted something that was subtly savory and not too overpowering so it can go with a variety of main courses, but feel free to season yours however you’d like! Also, check out the recipe card below for measurements of each ingredient.

    • Long Grain White Rice: Fluffy, tender, and perfectly cooked in a flavorful broth. If you don’t have long grain rice, you could also use basmati rice or jasmine rice as a substitute.
    • Orzo Pasta: Next up is the orzo, also known as “rice-shaped pasta.” It adds a fun and unique texture to the dish that you won’t find in a traditional rice recipe. If you don’t have orzo, you could use small pasta like couscous or even quinoa instead.
    • Extra-Virgin Olive Oil: Extra virgin olive oil is used for sautéing the rice and orzo until it’s golden brown and fragrant. You could also use butter if you prefer.
    • Chopped Green Onions: Added for a fresh burst of flavor and color. They add a subtle onion taste that won’t overpower the other ingredients. Chives work, too!
    • Chicken Broth: Chicken broth is the liquid that gives the rice pilaf its signature flavor. It’s important to use a good quality broth to ensure the dish is delicious and not bland. If you don’t have chicken broth, you could use vegetable broth, beef broth, mushroom broth, or even water with a bouillon cube.
    • Salt and Pepper: Add as you go and season to taste!

    Rice Pilaf Recipe

    Now that you have your ingredients ready, here’s how to make this easy rice pilaf recipe! It takes less than 30 minutes to cook up! You’ll have a warm, fluffy side dish in no time. You can make this Instant Pot roasted chicken while it cooks!

    1. Wash Rice: Wash your rice, in a fine mesh strainer run your rice under cold water until the water runs clear, then set aside and allow the water to drain off.
    2. Sauté Rice and Orzo: Pour your olive oil into a large pot and heat up over medium heat. Add in your rice and orzo, stirring frequently, toast the rice and pasta until they begin to slightly brown and become fragrant.
    3. Add in Green Onions: Add in your green onions and cook for an additional 2 minutes.
    4. Pour in Broth: Pour your broth into the pan and increase the heat to medium high, bring to a boil. Once your broth is boiling, reduce the heat to low and cover your pilaf.
    5. Simmer: Leave the pilaf to simmer, covered and undisturbed for 18-20 minutes. After 18 minutes, check your pilaf, the rice and pasta should have absorbed all the liquid. Give it a fluff and a stir with a fork. If there is still liquid, cover and allow to continue cooking for an additional 3-5 minutes.
    6. Serve: When the liquid is all absorbed and your pilaf is tender, add in your salt and pepper to taste. Serve fresh. If your pilaf seems dry you can add 2-3 tablespoons of additional liquid, cover and simmer again until the rice and pasta have fully cooked and there is no remaining liquid.
    4-photo collage of rice and orzo being toasted, then combined with green onions and chicken stock to create a pilaf.

    Tips for Making the Best Rice Pilaf

    Rice pilaf is a delicious and versatile side that can be customized to suit any taste preference. Whether you’re looking to add some protein, vegetables, or spices, rice pilaf can be easily adapted. Get creative! With its simple base ingredients and endless variations, rice pilaf is the perfect canvas for experimenting with new flavors. Make it your own!

    • Extra Flavor: You can easily modify this recipe to pair well with any main dish, adding lemon and basil will give it a tangy twist. Add cayenne or chili powder for a kick. You could also add a dash of Cajun seasoning, lemon pepper, or seasoning salt to customize it even further! Just be sure to season as you go so the flavors don’t become too overpowering.
    • Add Veggies: You can add mushrooms to this dish by cooking the mushrooms in the oil until tender before toasting your rice and pasta. Some other great additions are peas, chopped onions, celery, carrots, and bell peppers.
    • Add Protein: To make your rice pilaf a complete meal, try adding shredded chicken, shrimp, scallops, sliced pork chops, or cube steaks! For a vegetarian version, throw in toasted chickpeas or tofu.
    • More Mix-Ins: When it comes to rice pilaf, I love adding texture. Try adding chopped nuts like almonds, pistachios, walnuts, or pecans, and maybe some dried fruit like apricots or raisins! It’s the perfect balance of sweet and savory.
    • Garnish With Herbs: Fresh herbs make everything better! Adding things like fresh parsley, basil, or mint to your rice pilaf not only gives it a gorgeous presentation, but adds a boost of flavor as well!

    Closeup of a spoonful of seasoned rice and orzo.

    Storing Leftovers

    It’s so easy to store rice pilaf for later. Just pop it in an airtight container, stick it in the fridge, then it’s ready for whenever you’re craving some fluffy, savory goodness! This recipe is also great for meal prep.

    • In the Refrigerator: Store in an airtight container for up to 1 week.
    • Reheating: Reheating leftover rice pilaf is a breeze! Simply place it in a microwave-safe dish, cover with a damp paper towel to add moisture back in, and microwave on high for 1-2 minutes or until heated through. Alternatively, you could reheat it in a large skillet with a splash of water or broth over medium-low heat, stirring occasionally, until heated through.

    Closeup of pilaf in a black bowl.

    Other Tasty Rice Dishes to Try

    If you have a bag of rice sitting in your pantry, here’s how you can jazz it up! These recipes are so easy to make but my family always goes crazy over them. From potlucks to weeknight dinners, they’re some of the best side dish recipes to have in your back pocket. Enjoy!

    • Wash your rice, in a fine mesh strainer run your rice under cold water until the water runs clear, set aside and allow the water to drain off.

    • Pour your olive oil into a large pot and heat up over medium heat. Add in your rice and orzo, stirring frequently, toast the rice and pasta until they begin to slightly brown and become fragrant.

    • Add in your green onions and cook for an additional 2 minutes.

    • Pour your broth into the pan and increase the heat to medium high, bring to a boil. Once your broth is boiling, reduce the heat to low and cover your pilaf.

    • Leave the pilaf to simmer, covered and undisturbed for 18-20 minutes. After 18 minutes, check your pilaf, the rice and pasta should have absorbed all the liquid. Give it a fluff and a stir with a fork. If there is still liquid, cover and allow to continue cooking for an additional 3-5 minutes.

    • When the liquid is all absorbed and your pilaf is tender, add in your salt and pepper to taste. Serve fresh. If your pilaf seems dry you can add 2-3 tablespoons of additional liquid, cover and simmer again until the rice and pasta have fully cooked and there is no remaining liquid.

    Serves: 8

    Calories185kcal (9%)Carbohydrates35g (12%)Protein5g (10%)Fat2g (3%)Saturated Fat0.3g (2%)Polyunsaturated Fat0.3gMonounsaturated Fat1gCholesterol2mg (1%)Sodium439mg (18%)Potassium91mg (3%)Fiber1g (4%)Sugar1g (1%)Vitamin A34IU (1%)Vitamin C1mg (1%)Calcium19mg (2%)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 Side Dish

    Cuisine American, Greek, Turkish

    Keyword rice pilaf, rice pilaf recipe, rice pilaf with orzo

  • Pickled Carrots

    Pickled Carrots

    These quick Pickled Carrots are a tangy and sweet treat that will add bright flavor to any dish! Serve these carrots on top of tacos or your favorite sandwich and you will be blown away by the difference they make. The best part, they take just 15 minutes to prepare!

    A few years ago I got really into growing a garden, and then I realized that a lot of the work comes after the garden has grown. What do you do with those pounds and pounds of zucchini, tomatoes, onions, and carrots? It’s the perfect problem to have if you ask me! So I’ve come up with a few recipes to make the most out of all of your hard work. Try some zucchini bread, this homemade marinara sauce, and these delicious onion rings.

    Pickled carrots in a jar.

    Quick Pickled Carrots

    I can’t say enough about these pickled carrots! They are quick and easy, and a great way to use up carrots sitting in your fridge or that you just dug up from your garden. I like to add radish as well to add a hint of spice. These carrots are almost as easy as refrigerator pickles, and just as tasty. These pickled carrots are ready right away, which is a huge plus to this recipe. You don’t have to wait longer than it takes them to cool off before digging in.

    There are so many ways to use them too! I personally love throwing them on top of these street tacos or this roasted beet, carrot, and quinoa salad. You have to try them on a bahn mi! They add the perfect amount of crunch and acidity to just about anything. I love taking a pinch and then popping them in my mouth between bites of other food to refresh and reset my palate. You can use them however you like, and I can guarantee they will be your new favorite thing!

    Ingredients

    It doesn’t get easier than these pickled carrots! You could get away with even less ingredients than this, by leaving out the radish and sugar. I personally think that this recipe is perfectly balanced and would miss those ingredients! You can find the measurements below in the recipe card.

    • Carrots: Peeled and finely julienned, which means sliced long and thin. The more even you can cut them, the more evenly they will pickle. I think this would also be delicious with yellow and purple carrots too!
    • Daikon Radish: You will peel and julienne this as well. They are slightly sweet and slightly spicy and make this pickle taste amazing!!
    • Water: To help balance out the vinegar.
    • Rice Wine Vinegar: You can really use any vinegar, I just prefer this vinegar with carrots, it’s unbeatable!
    • White Vinegar: I find that mixing kinds of vinegar works great to balance out the flavors.
    • Sugar: This helps to balance out the tartness of the vinegar.
    • Salt: Salt makes everything taste better, but it also keeps bad bacteria out!
    Process photos showing how to prepare the carrots and the brine, and put it all together.

    Pickled Carrots Recipe

    Make sure to have some jars on hand to put these pickled carrots in. You will fill your jar with carrots first, then pour the hot liquid over the top. I prefer mason jars, but you could really use any glass container that seals tight.

    1. Cut Veggies: Prepare your carrots and daikon by peeling and finely julienning them, then stuff them into a few mason jars, or any airtight container.
    2. Boil Brine: In a large pot, bring your water, both vinegars, sugar, and salt to a boil. Then remove from heat and pour the liquid over your prepared carrots and daikon in the jars
    3. Bottle Your Pickles: Allow the liquid to cool to room temperature, then place the lids on your containers and keep it in the fridge for up to a month. You can use them immediately or allow them to set up in the fridge and then use them.

    Tips for Making Pickled Carrots

    There isn’t much to this delicious pickled carrots recipe! Here are a few tips that could help you along the way, and help you make the most out of this recipe.

    • Cutting the Veggies: A key to great pickled veggies is the cut. You will want to cut them as evenly as you can. If they are uneven and some are way fatter than others, the fat ones won’t pickle very well and will taste rawer. Use whatever kitchen tools you need to get those cuts as even as you can.
    • Pickle Different Veggies: You can really add any veggies to this vinegar mixture! Try peppers, red onion or yellow onion, or of course cucumbers in your mix. I really like the variety of flavors that adding different vegetables add.
    • Add Seasonings: Just like you would with quick pickles, you can add different flavors to your brine. Try peppercorns, garlic clove, or ginger to give the pickles a different flavor. If you think it will work, then it will work!

    An overhead view of the carrots.

    Storing Leftovers

    These last for a month in your fridge, so you can make a double or triple batch at a time. You won’t regret it once you try them. Here is how to store leftovers.

    • In the Refrigerator: Once you liquid has cooled, place the lids on your jars and store them in the refrigerator for up to a month.

    More Veggie Forward Recipes

    I absolutely love veggies, and once you try these recipes you will too! Whether you are cooking for kids, or living a vegetarian lifestyle, these recipes are going to be a hit for any occasion.

    Print

    Pickled Carrots and Daikon

    These quick Pickled Carrots are a tangy and sweet treat that will add bright flavor to any dish! Serve these carrots on top of tacos or your favorite sandwich and you will be blown away by the difference they make. The best part, they take just 15 minutes to prepare!
    Course Side Dish
    Cuisine American
    Keyword pickled carrots, quick pickled carrots
    Prep Time 15 minutes
    Total Time 15 minutes
    Servings 2 large jars
    Calories 317kcal
    Author Alyssa Rivers

    Ingredients

    • 2 large carrots peeled and finely julienned
    • 1 daikon radish peeled and finely julienned
    • 1 cup water
    • 2 cups rice wine vinegar
    • 1 cup white vinegar
    • ½ cup sugar
    • 1 tablespoon salt

    Instructions

    • Prepare your carrots and daikon by peeling and finely julienning them, stuff them into a few mason jars, or any airtight container.
    • In a large pot, bring your water, both vinegars, sugar, and salt to a boil. Remove from heat and pour the liquid over your prepared carrots and daikon in the jars
    • Allow the liquid to cool to room temperature, then place the lids on your containers and keep it in the fridge for up to a month. You can use them immediately or allow them to set up in the fridge a bit before using.

    Nutrition

    Calories: 317kcal | Carbohydrates: 63g | Protein: 2g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 3580mg | Potassium: 588mg | Fiber: 4g | Sugar: 57g | Vitamin A: 10191IU | Vitamin C: 41mg | Calcium: 95mg | Iron: 1mg
  • Pumpernickel Bread

    Pumpernickel Bread

    This pumpernickel bread is full of rich and hearty flavor. With three types of flour and brown sugar and molasses, you won’t believe how much you can enjoy this nutrient-rich bread! To top it all off, it has cocoa powder to take things to a whole other level.

    This bread will fill your house with the most amazing smells! It’s rich with hearty flours and a hint of cocoa flavor. The color is so inviting and it’s actually a really tender and moist bread. It is a yeasted bread, so if you aren’t quite ready to jump into breadmaking, you can start with this easy Award Winning Banana Bread, this simple Glazed Lemon Bread, or this delicious Cinnamon Bread.

    An overhead look at the loaf of pumpernickel bread with a few slices cut off on top of a wire rack.

    What is Pumpernickel Bread?

    Pumpernickel bread is a rich and flavorful combination of molasses, whole wheat, and rye flour. My version is a little more light and fluffy than the traditional sourdough starter more dense bread. This bread is made light and quick with instant yeast and bread flour. It’s sweetened and flavored with brown sugar and molasses, and cocoa powder! I absolutely love the combination of the rich grains and the sweet and bitter cocoa powder. You are going to love it too!

    Pumpernickel is similar to rye bread, but it has cocoa powder in it, and I’m told traditional rye bread uses a different type of rye flour. I like to keep my bread recipes as simple as possible so even a beginner can try it out and be successful. This recipe makes a delicious sandwich bread that is ready for toasting and snacking. Pumpernickel French toast? Why not give it a whirl! I’m all about testing new foods to their limits.

    Ingredients

    Like most bread recipes, if you try to switch up to many ingredients in this pumpernickel bread, then you will get a very different result. I talk a little about flour substitutes here and in the tip box below. If you are new to baking homemade bread, I would stick to these ingredients for the best results! You can find the measurements below in the recipe card.

    • Milk: Warm, this helps activate the yeast.
    • Brown Sugar: Deepens the flavor and adds sweetness.
    • Active Dry Yeast: The leavening agent.
    • Molasses: Additional molasses is traditional in pumpernickel bread.
    • Butter: The fat in the butter will help to keep this loaf moist and soft.
    • Bread Flour: Bread flour has a higher protein content than all purpose flour. You may be able to substitute this for all purpose flour in this recipe because of the rye and wheat flour. I haven’t tried it myself, but let me know in the comments how it turns out if you do!
    • Dark Rye Flour: Grinding your own rye berries at home will yield a different type of flour than store bought rye flour. The kind you get from the store was not ground from the whole berry, it has parts removed before grinding. I would stick with storebought, unless you are experienced with baking with your own home ground flours!
    • Whole Wheat Flour: Full of great nutrients and benefits, and makes a hearty flavorful bread.
    • Cocoa Powder: This gives the bread extra depth of flavor and a hint of sweetness.
    • Salt: To balance out and bring out all the flavors.
    Process photos showing how to activate the yeast, mix ingredients together, and mix the dough.

    Pumpernickel Bread Recipe

    As far as bread recipes go, this pumpernickel bread is super straightforward! If you are generally comfortable with baking yeast breads, then you are going to love taking your skills a step further with this unique bread. It’s going to take around 3 hours from start to finish, and once you get it down you’ll have it ready in 2 1/2.

    Make Dough

    1. Activate Yeast: To the bowl of your stand mixer, add the warm milk, brown sugar, and yeast. Stir to combine and allow the yeast to become frothy. About 5 minutes.
    2. Mix Dough: Once the yeast is ready, add the molasses, butter, 2 cups of bread flour, rye flour, wheat flour, cocoa powder, and salt. Using your dough hook attachment, on low speed, mix the dough until it comes together, about 4 minutes.
    3. Knead Dough and Rest: Increase the speed to medium and mix for an additional 3-4 minutes to help develop the gluten. Remove the dough from the bowl and place it in an oiled bowl. Then cover and let the dough rest for an hour. The dough should double in size. Prepare a loaf pan by spraying it with cooking spray.

    Shape and Bake

    1. Shape: Once the dough has doubled in size, dump it out of the bowl onto a lightly floured surface and pound the air out of it and form it into a batard (a football shape) by folding the top into a point and rolling that point down and into the loaf, roll until you have reached the end of the dough and then pinch the seams together.
    2. Put in Pan and Rest: Place the loaf seam side down in the prepared loaf pan and then preheat your oven to 375 degrees Fahrenheit. Cover your loaf and then let it rise until it comes about an inch above the edges of the pan, and fills the pan in completely.
    3. Bake: Bake the loaf for 30-40 minutes, the internal temperature should reach 190 degrees Fahrenheit. Once the loaf has finished baking, then remove it from the pan to let it cool to room temperature.
    A side view of the loaf of pumpernickel bread on a wire rack.

    Tips for Making Pumpernickel Bread

    With any bread recipe, including this pumpernickel bread, once you change something there will be a different reaction. Every bread is a science and you never know if you have the perfect environment for your changes. I can suggest some changes here, but I haven’t had a chance to test all of the variations. If you do experiment you have to let me know how it goes in the comments!

    • Molasses or Treacle: Molasses and Treacle are similar enough that they make great substitutions. If you have one or the other in your pantry, it will work perfectly!
    • Rye Flour Substitute: If you don’t have rye flour, you can use the same amount of wheat flour in place of rye. It’s a great 1:1 substitute in this recipe.
    • Dry Bread: Wheat bread has a reputation of being dry. The whole grain soaks up more moisture than all purpose flour, which can leave your loaf dry and crumbly when not handled correctly. This recipe gives an hour of resting time for the bread to proof so that the grains have time to soften and soak up the moisture. This bread also calls for milk and butter and molasses which aid in softening up the loaf. You should NOT have a dry loaf!

    A hand picking up a slice of pumpernickel bread.

    Storing Leftovers

    Homemade pumpernickel bread has no preservatives, so it’s important to store it correctly to stay fresh. Here is how to store your bread.

    • On the Counter: Make sure your bread has completely cooled. Store bread in an airtight plastic bag or airtight container on the counter for up to a week.
    • In the Refrigerator: Store your bread in a plastic bag in the refrigerator for up to two weeks.

    More Bread Recipes

    The world of breadmaking is a satisfying and sometimes daunting one. And yes, I’m talking about actual bread! I think that every home chef should have a great bread recipe up their sleeve, so I’m sharing a few of my favorites that I think you’ll absolutely love.

    Print

    Pumpernickel Bread

    This pumpernickel bread is full of rich and hearty flavor. With three types of flour and brown sugar and molasses, you won't believe how much you can enjoy this nutrient-rich bread! To top it all off, it has cocoa powder to take things to a whole other level.
    Course Bread
    Cuisine American
    Keyword Pumpernickel Bread
    Prep Time 20 minutes
    Cook Time 40 minutes
    Proofing Time 1 hour 30 minutes
    Total Time 2 hours 30 minutes
    Servings 1 loaf
    Calories 2056kcal
    Author Alyssa Rivers

    Ingredients

    • 3/4 cup milk, warm
    • 2 tablespoons brown sugar
    • 1 package active dry yeast, or 2 ¼ teaspoons
    • ¼ cup molasses
    • ¼ cup butter, softened
    • 1 ½ cup bread flour
    • 1 cup dark rye flour
    • 1/4 cup whole wheat flour
    • ⅓ cup unsweetened cocoa powder
    • 1 tablespoon salt

    Instructions

    • To the bowl of your stand mixer, add the warm milk, brown sugar, and yeast. Stir to combine and allow the yeast to become frothy. About 5 minutes.
    • Once the yeast is ready, add the molasses, butter, 2 cups of bread flour, rye flour, wheat flour, cocoa powder, and salt. Using your dough hook attachment, on low speed, mix the dough until it comes together, about 4 minutes.
    • Increase the speed to medium and mix for an additional 3-4 minutes to help develop the gluten. Remove the dough from the bowl and place it in an oiled bowl. Cover and let the dough rest for an hour. The dough should double in size. Prepare a loaf pan by spraying it with cooking spray.
    • Once the dough has doubled in size, dump it out of the bowl onto a lightly floured surface and pound the air out of it and form it into a batard (a football shape) by folding the top into a point and rolling that point down and into the loaf, roll until you have reached the end of the dough and pinch the seams together.
    • Place the loaf, seam side down in the prepared loaf pan and preheat your oven to 375 degrees fahrenheit. Cover your loaf and let it rise until it comes about an inch above the edges of the pan, and fills the pan in completely.
    • Bake the loaf for 30-40 minutes, the internal temperature should reach 190 degrees fahrenheit. Once the loaf has finished baking, remove it from the pan to let it cool to room temperature.

    Nutrition

    Calories: 2056kcal | Carbohydrates: 347g | Protein: 50g | Fat: 61g | Saturated Fat: 36g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 144mg | Sodium: 7462mg | Potassium: 2675mg | Fiber: 31g | Sugar: 97g | Vitamin A: 1721IU | Calcium: 535mg | Iron: 14mg
  • Orzo Pasta Salad

    Orzo Pasta Salad

    This Orzo Pasta Salad is filled with fresh veggies and zesty lemon flavor that will excite your tastebuds. It’s perfect for your next potluck, party, or a refreshing and unique meal this summer. You’re going to want to save this recipe for later!

    If you are new to the world of orzo pasta, I’ve got you covered! If you are a seasoned pro, I’ve got recipes for you too! You’ve got to try this Italian Orzo and Sausage Skillet, this yummy and refreshing Lemon Parmesan Garlic Orzo with Asparagus, and this Southwest Orzo Salad with Cilantro Lime Ranch Dressing.

    Orzo pasta salad in a bowl with a wooden spoon.

    Greek Orzo Pasta Salad

    This orzo pasta salad is made with NO MAYO! Don’t get me wrong, I love pasta salads with a rich mayo dressing, but sometimes they aren’t the best if you have to transport them or have them outside during a hot day. This pasta salad is perfect for hot summer days because it won’t go bad if it sits out for a little. It is best chilled, but it won’t get bad quickly either! It is a win-win for everyone at your next get-together. I will warn you though, this orzo pasta salad will not last long and everyone will be asking you for the recipe.

    This salad makes a great side dish for just about any protein! It’s amazing served next to some grilled honey balsamic chicken or along with a juicy grilled burger. It gets those veggies in (that everyone will gobble up) and it’s full of fresh flavor to break up your meal. It really is my favorite salad right now (sorry cucumber tomato salad, you’re still my close second!). You’ve got to try it, you’ll be hooked too!

    Ingredients

    This orzo pasta salad is packed with veggies and has a hint of lemon to break things up. The best thing about this salad is that you can really switch up the veggies however you like! Pretty much anything goes in this one. Other veggie ideas include red onion, cherry tomatoes, kalamata olives and cucumber. You can find the measurements below in the recipe card.

    • Orzo: Make this according to the package directions.
    • Lemon Zest: Adds an intense amount of flavor with no bitterness.
    • Lemon Juice: the citric acid adds a fresh zing.
    • Olive Oil: Best for harmonizing, enhancing, and building the flavors together, plus it adds to the body and depth.
    • Salt: A dash of extra flavor.
    • Garlic: Mince garlic is best for that intense flavor compared to garlic powder.
    • Honey: This will be an added sweetener with layers of flavor.
    • Corn: Fresh or frozen will work for this pasta salad.
    • Red Bell Pepper: Chopped bell pepper adds a sweet and crunchy flavor.
    • Zucchini: Subtle and not overpowering that adds just the right amount of taste.
    • Salt and Pepper: For added flavor.
    • Mozzarella: Cut into chunks and add to the salad for a soft, moist texture that is full of a milky flavor. You could use crumbled feta instead.
    • Basil: Associated with a strong, pungent, and sweet smell that tastes a little like pepper. Any fresh herbs like fresh basil or parsley are yummy!
    Process photos showing how to cook the veggies, the orzo, then add the sauce and put it all together.

    Orzo Pasta Salad Recipe

    This orzo pasta salad is perfect for any occasion. It’s light and refreshing, and super simple to make! You will cook the veggies for 20ish minutes, but if you want to take a shortcut and toss them in the air fryer (air fryer veggies), I won’t tell! In fact, sprinkle some air fryer mushrooms in there too, you won’t be disappointed! This recipe is straightforward and simple, but I share some tips below as well.

    1. Prep: Preheat the oven to 400 degrees F.
    2. Cook Orzo: Cook orzo according to package directions. Drain and rinse with cold water; drain and place in a large bowl.
    3. Make Dressing: While orzo cooks, combine lemon zest, lemon juice, olive oil, salt, pepper, garlic, and honey. Whisk until well combined.
    4. Prep Veggies: Toss the corn, chopped red pepper, & chopped broccoli with olive oil and salt and pepper on a tray.
    5. Cook Veggies: Cook for 20-25 minutes, flipping every 7-8 minutes in the preheated oven. (Cook until crisp tender)
    6. Cool: Remove and allow to cool.
    7. Put It All Together: Toss completely cooled vegetables, completely cooled pasta, cubed mozzarella, and ribboned basil with the dressing and chill in the fridge until ready to enjoy.
    8. Enjoy: Add salt and pepper to taste and enjoy!
    A close up on orzo pasta salad with a wooden spoon.

    Tips for Making Orzo Salad

    This simple orzo pasta salad is my go-to for so many reasons. It’s filling, flavorful, and different! Here are a few tips to make sure you get the most out of this recipe.

    • Cooling Orzo: You will want to cool your orzo completely to prevent it from clumping together. Running it under cold water in a colander will quickly help the salad cool. I actually prefer the salad chilled, so you will want to plan ahead of time so that this can sit in the fridge for 4-6 hours first.
    • Try New Cheese: If you prefer to use a different cheese other than mozzarella, try goat cheese or feta substitute. I love it both ways! When I’m in a rush, I will actually cut up string cheese, so trust me when I say I’ve tried it all and loved it every way!
    • Make It a Meal: Adding some grilled chicken on top, or even some shrimp can make this salad a full meal! It’s got everything you need to fill you up. You can add nuts like cashews too for extra texture and nutrients. When I am making this salad, I often just use what I have on hand to try and use up all of the food in my fridge, and you can do the same!

    Orzo pasta salad on a wooden spoon with a bowl in the background.

    Storing Leftovers

    This orzo pasta salad makes great leftovers too. I know right? It just keeps getting better! Here is how to store your leftovers.

    • In the Refrigerator: Store in an airtight container in the refrigerator for up to 5 days. Stir before eating.

    More Pasta Salad Recipes

    I just think there is always room on the table for a pasta salad! Especially in the summer, it’s a go to side dish. Here are a few of my favorite recipes that I think you’ll love too!

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    Orzo Pasta Salad

    This Orzo Pasta Salad is filled with fresh veggies and zesty lemon flavor that will excite your tastebuds. It's perfect for your next potluck, party, or a refreshing and unique meal this summer. You're going to want to save this recipe for later!
    Course Salad
    Cuisine American, Italian, Italian American
    Keyword orzo pasta salad, Pasta Salad
    Prep Time 20 minutes
    Cook Time 30 minutes
    Total Time 50 minutes
    Servings 6 Servings
    Calories 208kcal
    Author Alyssa Rivers

    Ingredients

    • 3/4 cup uncooked orzo
    • 1/2 teaspoon grated lemon zest
    • 3 tablespoons freshly squeezed lemon juice
    • 1 tablespoon olive oil
    • 1 teaspoon salt
    • 1 pinch pepper
    • 1/2 teaspoon minced garlic
    • 1 teaspoon honey
    • 1/2 cup corn
    • 1/2 cup red bell pepper chopped
    • 1 cup broccoli chopped
    • 3 tablespoons olive oil
    • Salt and pepper
    • 1/2 cup cubed mozzarella
    • 1/3 cup ribboned basil

    Instructions

    • Preheat the oven to 400 degrees F.
    • Cook orzo according to package directions. Drain and rinse with cold water; drain and place in a large bowl.
    • While orzo cooks, combine lemon zest, lemon juice, olive oil, salt, pepper, garlic, and honey. Whisk until well combined.
    • Toss the corn, chopped red pepper, & chopped broccoli with olive oil and salt and pepper on a tray.
    • Cook for 20-25 minutes, flipping every 7-8 minutes in the preheated oven. (Cook until crisp tender)
    • Remove and allow to cool.
    • Toss completely cooled vegetables, completely cooled pasta, cubed mozzarella, and ribboned basil with the dressing and chill in the fridge until ready to enjoy.
    • Add salt and pepper to taste!
    • Enjoy!

    Notes

    Originally posted August 29, 2019

    Updated April 15, 2023

    Nutrition

    Calories: 208kcal | Carbohydrates: 20g | Protein: 6g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 257mg | Potassium: 196mg | Fiber: 1g | Sugar: 4g | Vitamin A: 621IU | Vitamin C: 26mg | Calcium: 59mg | Iron: 1mg
  • Italian Bread

    Italian Bread

    Skip the bakery and make your own artisan Italian bread at home! This bread is perfect for subs and sandwiches of every kind. Besides, no one can resist the smell of fresh bread hot out of the oven!

    I just love making bread at home! Yeasted breads used to intimidate me, but after lots of practice I have all the tips you will need to have the confidence to tackle any bread recipe. If you still feel like making a few no-yeast bread recipes first, then you’ve got to try this easy Beer Bread, this yummy No Yeast Flatbread, and Soda Bread.

    Italian bread ripped in half and stacked on top of each other showing the fluffy inside.

    Artisan Italian Bread

    If you love getting your hands in some dough, this Italian bread recipe is for you! It’s so easy, and the end result is a fluffy inside with a slightly chewy outside. There is just nothing that tastes better than homemade bread! It’s totally worth the extra effort to make bread that is better for you, but also so much better tasting than what you can find at the grocery store. I grew up eating my grandma’s sandwich bread, and there is still nothing like it!

    If you’ve been to Subway and ordered your sub on Italian bread, then you kind of know what to expect with this one. It’s similar to that, but way tastier! It reminds me of Cuban bread, but with a few differences in the method of making it. I really like this recipe because it’s as easy to whip up as a pizza dough, but the end result is a super versatile loaf that you can use for sandwiches, toast, and whatever else sounds good!

    Ingredients

    I just love how simple the ingredients are for this Italian bread dough. It’s just the basics and nothing more. This recipe calls for bread flour, which has a higher protein content than all purpose flour. If you want to use all purpose, I have a tip below in the tip box for how to adjust the recipe for that. You can find the measurements below in the recipe card.

    • Active Dry Yeast: Use warm water to activate it, it should only take a few minutes to get frothy.
    • Warm Water: To help the yeast activate and come alive.
    • Sugar: Sugar helps the bread rise better and to give it more flavor. You could use honey instead.
    • Bread Flour: You could use wheat flour or all-purpose flour instead, but I talk about how to do that successfully down in the tip box. Bread flour has a high protein content which makes it different than all-purpose.
    • Salt: Brings out all of the lovely flavors.
    Process photos showing how to liven the yeast, knead the dough, let it rise, divide it, and shape it.

    Italian Bread Recipe

    Yes, you can absolutely make this recipe by hand! All you need is a large mixing bowl and a wooden spoon. Anything that mentions the bowl of a stand mixer, just add it to your mixing bowl instead. When you knead by hand, try not to add too much extra flour, you don’t want your bread to be dry.

    Make Dough

    1. Activate Yeast: In the bowl of your stand mixer, mix your yeast, warm water, and sugar. Allow the mixture to sit until the yeast becomes frothy, about 5 minutes.
    2. Mix Dough: Once the yeast is ready, add the flour and salt to the bowl. Using the dough hook attachment, mix on low speed until the dough comes together, about 3-4 minutes. Increase the speed to medium and mix for 3-5 minutes to develop the gluten.
    3. Rest: Once the dough is done mixing, remove it from the mixer and place it into an oiled bowl. Cover and let the dough rest until it has doubled in size, about 1 hour. Prepare a baking sheet by lining it with parchment paper.
    4. Pound and Fold: Dump the dough out onto a floured surface and pound the air out of it, fold it back in on itself into a round and place it back into the bowl, seam side down. Cover and let rest for another 30-40 minutes.

    Shape and Bake

    1. Cut and Shape: Once the Italian bread dough has rested and risen back up again, dump it out onto a lightly floured surface and degas it again. Cut dough in half and toll them both up into 10 inch baguette-like loaves. Place the loaves onto your prepared baking sheet, seam side down and cover them. Preheat your oven to 375 degrees Fahrenheit.
    2. Proof and Bake: Proof your loaves until they are nearly double in size about 30-45 minutes. Once the loaves are ready, score your loaves (I did two diagonal slits on each one) and bake them for 25-30 minutes. They should have a light golden brown crust and temp out to 190 degrees fahrenheit.
    3. Cool: Remove the loaves from the oven and allow them to cool to room temperature.
    An overhead view of two loaves of Italian bread.

    Tips for Making Homemade Italian Bread

    I like to make bread, so I always have bread flour on hand. If you don’t, here are some tips for using other flours in this Italian bread recipe.

    • Using A Different Flour: I know you are all thinking it! If you don’t bake bread frequently, you might not have bread flour on hand. What I will say is this- I haven’t tested this recipe with another flour. I can tell you from experience that sometimes substituting 1:1 bread flour for all purpose doesn’t always turn out. You should be able to use the same amount of flour with a little less water, or add extra flour if the dough seems way too sticky. Bread flour has a higher protein content than all-purpose, so it sucks up more water. Don’t be afraid to experiment until you get it right!
    • Whole Wheat Italian Bread: If you want to make this loaf whole wheat, I would recommend using half all purpose and half whole wheat. Using all whole wheat may cause a really dense and dry loaf that doesn’t really hit the spot.

    Two halves of Italian bread stacked on top of each other showing the inside.

    Storing Leftovers

    Homemade bread doesn’t have any preservatives in it, so it doesn’t last quite as long as store bought bread. Here are my tips for keeping your bread fresh for as long as possible.

    • On the Counter: Make sure your bread has completely cooled for at least a few hours before storing. You can store in a bread bag or bread box for a few days, or transfer bread directly to a plastic bag for up to a week.
    • In the Refrigerator: Store your bread in the refrigerator in an airtight bag for up to two weeks.

    More Bread Recipes

    I am addicted to making homemade bread! We rarely buy bread from the store because I enjoy the process so much. Here are a few of my favorite recipes that are perfect for beginners or seasoned pros!

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    Italian Bread

    Skip the bakery and make your own artisan Italian bread at home! This bread is perfect for subs and sandwiches of every kind. Besides, no one can resist the smell of fresh bread hot out of the oven!
    Course Bread
    Cuisine Italian, Italian American
    Keyword homemade Italian bread, italian bread twists
    Prep Time 10 minutes
    Cook Time 30 minutes
    proofing time 2 hours 30 minutes
    Total Time 3 hours 10 minutes
    Servings 2 loaves
    Calories 743kcal
    Author Alyssa Rivers

    Ingredients

    • 1 package active dry yeast or 2 ¼ teaspoons
    • 1 ¾ cups warm water
    • 1 teaspoon sugar
    • 3 ¼ cups bread flour
    • 2 teaspoons salt

    Instructions

    • In the bowl of your stand mixer, mix your yeast, warm water, and sugar. Allow the mixture to sit until the yeast becomes frothy, about 5 minutes.
    • Once the yeast is ready, add the flour and salt to the bowl. using the dough hook attachment, mix on low speed until the dough comes together, about 3-4 minutes. Increase the speed to medium and mix it for 3-5 minutes to develop the gluten.
    • Once the dough is done mixing, remove it from the mixer and place it into an oiled bowl. Cover and let the dough rest until it has doubled in size, about 1 hour. Prepare a baking sheet by lining it with parchment paper.
    • Dump the dough out onto a floured surface and pound the air out of it, fold it back in on itself into a round and place it back into the bowl, seam side down. Cover and let it rest for another 30-40 minutes.
    • Once it has rested and risen back up again, dump it out onto a lightly floured surface and degas it again. Cut the dough in half and toll them both up into 10 inch baguette-like loaves. Place the loaves onto your prepared baking sheet, seam side down and cover them. Preheat your oven to 375 degrees fahrenheit.
    • Proof your loaves until they are nearly double in size about 30-45 minutes. Once the loaves are ready, score your loaves (I did two diagonal cuts on each one) and bake them for 25-30 minutes. They should have a light golden crust and temp out to 190 degrees fahrenheit.
    • Remove the loaves from the oven and allow them to cool to room temperature.

    Nutrition

    Calories: 743kcal | Carbohydrates: 150g | Protein: 25g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 2340mg | Potassium: 208mg | Fiber: 5g | Sugar: 3g | Vitamin A: 4IU | Calcium: 38mg | Iron: 2mg
  • Roasted Brown Butter Honey Garlic Carrots

    Roasted Brown Butter Honey Garlic Carrots

    Roasted brown butter honey garlic carrots make the perfect side dish. Roasted to tender perfection in the most incredible sauce, these will instantly become a new favorite! 

    I love these tried and true carrots! They are a MUST TRY side dish along with these green beans with bacon, parmesan roasted cauliflower, and garlic herb mashed potatoes!

    Top-down view of brown butter carrots in a blue and white bowl.

    Roasted Brown Butter Honey Garlic Carrots

    A good side dish is the perfect way to complete any dinner. I looooove these carrots because the brown butter glaze really takes them to the next level! The taste is so delicious and goes with just about everything. Plus, they are SO easy to make! Tastes good and is easy to make is a win-win! I mean, it doesn’t get much better than that! Try making this salad, these rolls, and this asparagus to go with them!

    Brown butter is life. I am convinced that it makes everything better. (Brown butter rice krispies, anyone?) It made me want to create a veggie dish with this perfect combination! I made these carrots only once and they turned out more than perfect. They are soft, a little crispy, and had just the right amount of flavor to them. My family ate these carrots before we even finished sitting down together. They are super simple to make and just taste so good.

    Ingredients to Make Brown Butter Honey Garlic Carrots

    These brown butter carrots will make such a perfect side for your next meal. (If you haven’t finalized your Easter lineup, add these to the list!) I promise you will agree that these carrots are the best that you have ever had! See the recipe card at the bottom of the post for exact measurements.

    • Carrots: You can use large carrots and cut them up but baby carrots also work!
    • Butter: I used unsalted butter in this recipe!
    • Honey: The honey brings in a sweet taste without being too overpowering. It also enhances the natural sweetness that carrots have.
    • Garlic Cloves: If you don’t have any cloves on hand then you can just use minced garlic! ½ tsp equals about 1 clove of garlic.
    • Salt and Pepper: I use this to taste so it’s all about personal preference.
    • Parsley: If you decide to use this as a garnish, fresh parsley works the best! Fresh thyme also works.

    How to Make the Best Brown Butter Carrots

    I love to roast my veggies because it gives them a tender center and a crisp edge. It only takes about 15 minutes until these carrots are done, then they are ready to be the star of the dinner table.

    1. Preheat Oven, Cook Butter: Preheat oven to 425 degrees. In a medium sauce pan add the butter and cook over medium high heat. Continue to whisk for a few minutes until the butter starts to become frothy and brown. Add the honey and garlic and remove from heat.
    2. Toss and Season: Place carrots in a large bowl and drizzle the sauce on top. Toss until coated and spread evenly on a large baking sheet. Season with salt and pepper.
    3. Bake and Garnish: Bake for 15-20 minutes or until carrots are tender. I like to cover with foil for the first 10 minutes and then remove and let roast and brown for the last 10 minutes. Transfer to a serving dish and garnish with parsley. Serve immediately.
    2-photo collage of sliced carrots being coated in the sauce.

    Do Carrots Have to Be Peeled Before Cooking?

    This brown butter carrots recipe can be made with large carrots or baby carrots. Baby carrots come already peeled so it doesn’t matter with those. It’s just the large carrots! But, when it comes down to it, you don’t ever really have to peel carrots. As long as you wash and scrub them well to remove dirt and any debris, unpeeled carrots are perfectly safe (and delicious) to eat. Some people don’t like the taste of carrot skin and say it has an unpleasant, bitter taste.

    Closeup of roasted brown butter honey garlic carrots.

    Storing Leftovers / Making Ahead

    These brown butter carrots are so good and something that you will be tempted to add to every meal that you make! Here is how you can store them to eat later!

    • Make Ahead of Time: Carrots may be prepared up to 3 days ahead. Once you have cooked them according to the directions, wait for them to cool. Cover them in an airtight container and refrigerate them. When you are ready to eat them then toss cook them on the stove over medium heat. Stir and toss them constantly until the carrots are tender and well glazed. This takes about 5 minutes!

    Top-down view of roasted carrots.

    More Delicious Carrot Recipes to Try

    If you loved these carrots then I have a few more recipes that you MUST TRY. They are so good and can be served with just about anything! Carrots are one of the easiest veggies to cook which makes them even more appealing! Try some of these out, you (and your kids!) will love them!

    A Reader’s Review

    Made these for Thanksgiving dinner. They were a big hit! Everyone loved them. Not difficult or time consuming to make!

    Karen

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    Roasted Brown Butter Honey Garlic Carrots

    Roasted brown butter honey garlic carrots make the perfect side dish. Roasted to tender perfection in the most incredible sauce, these will instantly become a new favorite!
    Course Side Dish
    Cuisine American
    Keyword brown butter carrots, garlic roasted carrots, roasted brown butter honey garlic carrots
    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 25 minutes
    Servings 6 people
    Calories 231kcal
    Author Alyssa Rivers

    Ingredients

    • 2 pounds large carrots, peeled and cut into 2 inch pieces
    • 1/2 cup butter
    • 3 tablespoons honey
    • 2 garlic cloves, chopped
    • salt and pepper, to taste
    • parsley, chopped for garnish

    Instructions

    • Preheat oven to 425 degrees Fahrenheit.
    • In a medium saucepan add the butter and cook over medium-high heat. Continue to whisk for a few minutes until the butter starts to become frothy and brown.
    • Once the butter is browned, add the honey and garlic and remove from heat.
    • Peel the large carrots and cut them up into 2-inch pieces. In a large bowl add the carrots and drizzle the sauce on top. Toss until evenly coated and spread onto a large baking sheet in a single layer. Season with salt and pepper.
    • Cover with foil and bake for 10 minutes. Remove the foil and bake for an additional 5-10 minutes to brown the carrots until they are tender and roasted.
    • Transfer to a serving dish and garnish with chopped parsley. Serve immediately.

    Notes

    Updated on April 5, 2023

    Originally Posted on March 19, 2019

    Nutrition

    Calories: 231kcal | Carbohydrates: 23g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 240mg | Potassium: 498mg | Fiber: 4g | Sugar: 16g | Vitamin A: 25732IU | Vitamin C: 9mg | Calcium: 57mg | Iron: 1mg