Author: Ali

Pumpkin Cornbread

I was guessing that pumpkin cornbread was going to be good. But this recipe went far beyond my expectations — we absolutely love it! ♡ Turns out that the sweet and earthy flavor of pumpkin purée complements the classic flavor and texture of cornbread absolutely beautifully. And when made with a rich and nutty browned […]

I was guessing that pumpkin cornbread was going to be good. But this recipe went far beyond my expectations — we absolutely love it! ♡

Turns out that the sweet and earthy flavor of pumpkin purée complements the classic flavor and texture of cornbread absolutely beautifully. And when made with a rich and nutty browned butter batter, lightly sweetened with honey, and baked up until perfect light and fluffy, this pumpkin cornbread recipe will likely steal the show at your next dinner. We can’t stop making it here in our kitchen!

You’re welcome to customize yours with any additional mix-ins that you might love, such as nuts, dried fruit, or a handful of cheese. I’ve included notes for how to easily make this recipe gluten-free, if you prefer. And while the cornbread is delicious on its own, I’m going to highly recommend that you make a quick batch of honey butter to serve with it. Because melted into a slice hot out of the oven? Oh my goodness, there’s nothing better.

Let’s make some pumpkin cornbread!

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Honey Butter

This delicious salted honey butter recipe is quick and easy to make with 3 ingredients. The spread that makes just about everything better…honey butter! ♡ If you’re not in the habit of whipping up a quick batch of honey butter to add to your meals, it’s time to officially add it to your repertoire. This […]

This delicious salted honey butter recipe is quick and easy to make with 3 ingredients.

The spread that makes just about everything better…honey butter! ♡

If you’re not in the habit of whipping up a quick batch of honey butter to add to your meals, it’s time to officially add it to your repertoire. This irresistibly sweet, salty, creamy spread is easy to make in a few minutes with just 3 simple ingredients and can be used in countless yummy ways! And depending on your meal, it’s also easy to customize a batch of honey butter with extra garlic, herbs, citrus, spice…you name it!

You can use honey butter as a spread on toast, biscuits, cornbread, pancakes, waffles, muffins, French toast. Melt and drizzle it on your next batch of popcorn or a sheet of roasted veggies. Add a pat to baked potatoes, corn on the cob, grilled steak or seafood. Use it as a melty dipping sauce for shrimp, crab legs, pretzels or roasted artichoke leaves. There are so many delicious ways to put a batch to use. And I have to say that — for some reason — friends are always so impressed to see a swirly, velvety bowl of honey butter added to the table (even though it’s so simple to make).

So let’s make a quick batch of honey butter together!

Honey Butter Ingredients

Here are a few quick notes about the ingredients you will need to make this homemade honey butter recipe:

  • Honey: The type of honey here is completely up to you! I typically just reach for whatever clover or wildflower honey we currently have in our pantry, but you’re welcome to use whatever varieties you love best.
  • Butter: I am going to recommend that you use a good-quality butter, if possible, when making honey butter since its flavor will really shine through here. Salted or unsalted is up to you, but see note below about how much additional salt to add for either.
  • Fine sea salt: A little extra salt really helps the flavor of the honey and butter to shine through. So if you’re using a stick of unsalted butter, I recommend adding in an extra 1/2 teaspoon fine sea salt. If you’re using salted butter, add an extra 1/4 teaspoon.
  • Flaky sea salt: Speaking of salt, I also really love to sprinkle the final batch with some flaky sea salt for added flavor and crunch. Highly recommend!

Honey Butter Variations

The sky is honestly the limit when it comes to ways to customize your batch of honey butter, but here are a few fun add-ins that you can try:

  • Add dried spices: Add dried spices, such as black pepper, cinnamon, cardamom, chili powder, ginger, pumpkin pie spice, or smoked paprika.
  • Add fresh herbs: Add finely-chopped fresh herbs, such as basil, chives, cilantro, dill, lavender, mint, rosemary, sage, tarragon or thyme.
  • Add fresh garlic or ginger: Add grated or minced fresh garlic or fresh ginger.
  • Add citrus zest: Add the zest and/or juice of fresh lemon, lime or orange.
  • Add heat: Add your favorite heat source, such as cayenne, chili crisp, chipotle chiles in adobo, or fresh chiles (such as jalapeño, serrano or Thai bird chiles).

Ways To Use Honey Butter

Here are some of our favorite ways to use honey butter:

  • Spread: Spread honey butter on toast, biscuits, cornbread, pancakes, waffles, muffins, French toast…you name it!
  • Drizzle: Melt honey butter to drizzle on popcorn, roasted veggies and more.
  • Topping: Add a pat of honey butter to top baked potatoes, grilled meats or seafood, corn on the cob and more.
  • Dipping sauce: Use melted honey butter as a dipping sauce for shrimp, crab legs, roasted artichoke leaves, pretzels, fondue and more.

Print

Honey Butter

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  • Author: Ali
  • Prep Time: 5 mins
  • Cook Time: 0 mins
  • Total Time: 5 mins
  • Yield: 2/3 cup
Print Recipe

Ingredients

  • 1/2 cup unsalted* butter, softened
  • 3 tablespoons honey
  • 1/2 teaspoon fine sea salt
  • optional: flaky sea salt for topping

Instructions

  1. Whip the butter. Add the butter, honey and salt to a small mixing bowl. Use a hand mixer to whip the ingredients together until fluffy. (Or you can opt to just stir them together by hand.)
  2. Serve. Serve, sprinkled with flaky sea salt if you’d like, and enjoy! Leftover honey butter can be refrigerated in an airtight container for up to 2 weeks.

Notes

Unsalted vs. salted butter: If you are using salted butter, just add in 1/4 teaspoon fine sea salt (instead of 1/2 teaspoon).

Grandma’s Beef and Noodles

This Midwestern-style beef and noodles recipe is easy to make with a small list of ingredients and always so flavorful and comforting. Now that we’re back living in the Midwest again, I’ve found myself revisiting many of the comfort food classics I grew up with here. And when it comes to comfort food, it doesn’t […]

This Midwestern-style beef and noodles recipe is easy to make with a small list of ingredients and always so flavorful and comforting.

Now that we’re back living in the Midwest again, I’ve found myself revisiting many of the comfort food classics I grew up with here. And when it comes to comfort food, it doesn’t get more nostalgic for me than my grandma’s homemade beef and noodles. ♡

This simple, flavorful, no-frills dish was a staple at her farmhouse during all of our huge family gatherings growing up. And even though I was her picky-eating granddaughter who avoided just about anything with veggies growing up, my grandma always knew that I would be the first one darting back into the kitchen to scoop up seconds and thirds whenever it was beef and noodles day. I absolutely loved her beef and noodles. And now that our toddler is equally as noodle-obsessed as I am, this winter seemed like the perfect time to introduce him to the family tradition.

Sadly, I missed the opportunity to get my grandma’s exact recipe from her before she passed. But after some tinkering around with ingredients over the years, I’ve landed on a recipe that tastes as close to the original that I remember. It’s intentionally very simple — basically just a tender cut of beef browned and simmered with onion, garlic, bay leaf and thyme until ultra-tender, then cooked with egg noodles to saucy, delicious, cozy perfection. You can either slow cook the beef on the stovetop or in a Crock-Pot, or speed things up with an Instant Pot if you’d like. And if you feel like tossing in some extra veggies or greens, you’re more than welcome to add some in too.

So for any of you fellow Midwesterners out there who might also be craving this throw-back dish, or any of you who could just use a cozy bowl of noodles, round up these simple ingredients and let’s make some beef and noodles together.

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Parmesan Creamed Corn

This Parmesan Creamed Corn recipe is layered with sweet and savory flavors and sprinkled with irresistible crispy toasted garlic breadcrumbs. Quick and easy to make (and prep in advance, if you’d like) too! Say it with me — no more boring creamed corn! ♡ This Parmesan creamed corn recipe is here to steal the show […]

This Parmesan Creamed Corn recipe is layered with sweet and savory flavors and sprinkled with irresistible crispy toasted garlic breadcrumbs. Quick and easy to make (and prep in advance, if you’d like) too!

Parmesan Creamed Corn

Say it with me — no more boring creamed corn! ♡

This Parmesan creamed corn recipe is here to steal the show this holiday season and guaranteed to have everyone coming back for seconds. It’s seasoned with a generous amount of garlic and smoked paprika, balanced out with an extra drizzle of honey to bring out the sweetness of the corn. It’s simmered with a creamy broth which is then mixed with lots of umami-rich Parmesan, to make it extra cheesy. It’s topped with zesty, crispy, toasted garlicky breadcrumbs, which add a fantastic bit of extra flavor and crunch to each bite. And finally sprinkled with chopped herbs for freshness.

Even with all of these delicious flavors and textures layered in, this creamed corn recipe is surprisingly quick and easy to make in less than 30 minutes. I intentionally designed this recipe so that it can be 100% made on the stovetop, in case a turkey happens to be taking up most of the oven. You’re also welcome to prep all of the components up to 3 days in advance if you’d like, then heat and assemble right before serving. And if you have loved ones around your table who are gluten-free, simply swap in gf breadcrumbs to make this dish without gluten.

Everyone around the table raves about this cream corn whenever we’ve served it. So if you’re looking for a winning side dish this holiday season — or for any random weeknight of the week — I hope you’ll give it a try!

Parmesan Creamed Corn Ingredients (more…)

Creamy Vegetable Soup

This creamy vegetable soup recipe is made with your choice of roasted veggies and puréed until perfectly creamy and dip-able. Naturally gluten-free, vegan and so delicious! Our family’s new favorite way to eat our veggies! ♡♡♡ This creamy vegetable soup is so simple that I hesitated to even post it here. (Definitely feels like it’s […]

This creamy vegetable soup recipe is made with your choice of roasted veggies and puréed until perfectly creamy and dip-able. Naturally gluten-free, vegan and so delicious!

Our family’s new favorite way to eat our veggies! ♡♡♡

This creamy vegetable soup is so simple that I hesitated to even post it here. (Definitely feels like it’s more of a method than a “recipe.”) But after sharing about it on Instagram a few weeks ago, dozens of you messaged asking about it, so here we are!

I have to be honest — this soup entirely came about as a way to try and get some extra veggies and protein into our toddler, who is currently on strike against the roasted veggies he used to adore. But purée them into a creamy soup with fire-roasted tomatoes, creamy coconut milk (or cream), a can of white beans (for extra protein), zesty seasonings, and serve with crusty bread for dipping?! Let’s just say this one ended up being a winner for all of us around the table, picky toddler included. A delicious success!

We’ve made this soup a handful of times now over the past few weeks and love serving it with our favorite sourdough or seed crackers for dipping, along with a simple green salad and some seasonal fruit on the side. The veggies, beans and seasonings here are also completely customizable, so it’s the perfect occasion to clean out the veggie drawer and make this recipe your own. It’s seriously such a cozy, flavorful, feel-good soup. So round up a pile of veggies and let’s make dinner together!

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Chicken Meatballs

 My go-to baked chicken meatballs recipe is easy to make and customize with your favorite seasonings. Tens of thousands of you have made my favorite traditional meatballs since I first shared that recipe a few years ago. So I’m pleased to be back today with my favorite recipe for baked chicken meatballs! ♡ Let’s get […]

 My go-to baked chicken meatballs recipe is easy to make and customize with your favorite seasonings.

Tens of thousands of you have made my favorite traditional meatballs since I first shared that recipe a few years ago. So I’m pleased to be back today with my favorite recipe for baked chicken meatballs! ♡

Let’s get right to the core issue of this recipe — chicken is a considerably leaner meat than pork or beef, which too often leads to sub-par meatballs that can be dry, tough, or disappointingly bland. Which, of course, will not do! So today, we’re going to employ a few easy tricks to make sure that your meatballs are 5-star winners every single time.

First off, you’ve gotta start with a panade (puh-NOD), which is just a fancy French word for a starch-and-liquid mixture (in our case, breadcrumbs and milk soaked together while you prep the other ingredients) that helps prevent the meat from shrinking and toughening during cooking. It requires almost zero extra time yet makes a huge difference in keeping the meatballs moist and tender, so don’t skip it! Second, we’re going to be extra-gentle when forming the meatballs, so that the mixture doesn’t get overworked and accidentally become too tough. We’re also going to bump up the oven shelf and cook the meatballs near the top of the oven so that they can brown more quickly during their short baking time. And finally, we’ll add a generous amount of seasoning to make sure each bite is legit-delicious and full of flavor.

I’ve included my favorite all-purpose seasoning for these meatballs in the recipe below (garlic, onion powder, smoked paprika, and Worcestershire), which honestly works with just about any type of recipe you may be craving. But please feel free to customize the seasoning to taste and add in whatever herbs, spices, or other flavor boosters that you love best. Then serve these meatballs up however you prefer — with Italian marinara and pasta, Swedish gravy, American buffalo sauce, Thai curry, Japanese teriyaki, Greek tzatiki, you name it. This chicken meatballs recipe is here for all occasions and is always a winner!

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Nutella Hot Chocolate

A cozy mug of Nutella hot chocolate is quick and easy to make with 3 ingredients, full of the classic chocolate-hazelnut flavor we all love. Who else is ready to cozy up with a warm mug of Nutella hot chocolate? ♡ We’re settling in for a cold and rainy weekend ahead here in Kansas City, […]

A cozy mug of Nutella hot chocolate is quick and easy to make with 3 ingredients, full of the classic chocolate-hazelnut flavor we all love.

Who else is ready to cozy up with a warm mug of Nutella hot chocolate? ♡

We’re settling in for a cold and rainy weekend ahead here in Kansas City, so warm drinks of all kinds are on the agenda, including a round of this delicious chocolate-hazelnut hot chocolate. I actually first shared this recipe here on Gimme Some Oven over a decade ago, and all of these years later, it continues to be a favorite winter tradition here in our home.

This recipe is probably the quickest and easiest version of homemade hot chocolate that you can make, simply stirring a big dollop of Nutella into a warm mug of milk along with a sprinkle of sea salt to bring out the best of the chocolate and hazelnut flavors. It comes together in just a few minutes (and is definitely easy enough for kids to DIY their own mugs). And it always tastes wonderfully nostalgic and indulgent and perfectly Nutella-y.

On a cold winter’s night, there’s nothing better. So grab a jar of Nutella and let’s make some hot chocolate together.

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Whiskey Sour

This classic whiskey sour recipe is quick and easy to make with an optional frothy egg white layer on top. When it comes to cozy bourbon cocktails, a classic whiskey sour is hard to beat. ♡ This classic drink is said to date all the way back to the 1870s, and has remained a favorite […]

This classic whiskey sour recipe is quick and easy to make with an optional frothy egg white layer on top.

When it comes to cozy bourbon cocktails, a classic whiskey sour is hard to beat. ♡

This classic drink is said to date all the way back to the 1870s, and has remained a favorite since then for good reason. It balances the deep, rich notes of whiskey with tartness from freshly-squeezed lemon juice and a hint of sweetener. And then here in our house, we’re partial to the version (also called a Boston Sour) made by shaking the cocktail with an egg white for a velvety, frothy, creamy layer on top. It always looks so elegant garnished with a lemon peel and cocktail cherry and comes together easily in just a few minutes!

The beauty of making your own whiskey sour is that you can tinker with the ingredient ratios to make your cocktail exactly as sweet or tart as you prefer. And while the egg white topping is optional, it absolutely makes this cocktail in my opinion, so I highly recommend giving it a try.

Let’s make some whiskey sour cocktails! (more…)

Potsticker Soup

This cozy potsticker soup recipe comes together in just 25 minutes and is easy to customize with your favorite dumplings and veggies. Say hello to your newest back-pocket, quick-and-easy, cold-weather comfort soup! ♡ This simple potsticker soup recipe actually became a favorite of ours back when we were living in Barcelona, just down the street […]

This cozy potsticker soup recipe comes together in just 25 minutes and is easy to customize with your favorite dumplings and veggies.

Say hello to your newest back-pocket, quick-and-easy, cold-weather comfort soup! ♡

This simple potsticker soup recipe actually became a favorite of ours back when we were living in Barcelona, just down the street from a popular local frozen foods store. (Fun fact, in Spain, most people swing by a different store for their frozen groceries!) They sold the yummiest vegetable dumplings that we always kept stocked in our freezer for last-minute dinner rescue. And whenever the weather cooled off, we loved simmering them into a quick soup. Such a cozy and delicious way to warm up on chilly nights!

I have to confess that I mainly love this recipe because it comes together in a snap (just under 25 minutes if you’re moving quickly), plus it’s super-easy to customize with your choice of dumplings (vegetarian or meat-filled), veggies, and toppings. We typically just opt for a light garlic-ginger broth drizzled with a hint of toasted sesame oil, but feel free to add in chili crisp, miso, curry paste, or whatever may sound good here to jazz things up. This recipe is endlessly versatile, so don’t hesitate to play around with the ingredients and make it your own.

Alright, grab your favorite bag of frozen dumplings, and let’s make simmer up a delicious pot of soup together!
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Orange Miso Noodle Stir-Fry

This quick noodle stir-fry is tossed with your choice of protein and veggies and a fresh orange-miso sauce. Fresh oranges are coming back into season and this vibrant stir-fry is here to celebrate! I’ve been tinkering around with this stir-fry sauce over the past year and it has quickly become a favorite in our house. […]

This quick noodle stir-fry is tossed with your choice of protein and veggies and a fresh orange-miso sauce.

Fresh oranges are coming back into season and this vibrant stir-fry is here to celebrate!

I’ve been tinkering around with this stir-fry sauce over the past year and it has quickly become a favorite in our house. As opposed to so many orange sauces which often feel heavy and cloyingly sweet, this one is refreshingly light and bright and keeps the flavor of fresh oranges front and center — no additional sweeteners needed!

The freshly-squeezed orange juice is perfectly balanced with a hint of tangy lime juice, umami-rich miso, salty soy sauce, sriracha for heat, and plays well with just about any proteins or veggies that you happen to have on hand. We typically make ours with either chicken or shrimp and whatever leftover veggies happen to be hanging out in the crisper drawer. But I have to say that the carrot ribbons shown here are a fun extra touch (and super quick and easy to make with the vegetable peeler). Feel free to also swap in tamari if you’d like to make this recipe gluten-free, or you can use tofu as your protein and easily make this stir-fry vegan too.

This stir-fry sauce is such a lovely one to have in your repertoire. So the next time you’re craving noodles for dinner, grab a few fresh oranges and let’s make it happen!

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