Jenny Park – FoodWatcher

Citrus Dry Brined Turkey

This Citrus Dry Brined Turkey is the only recipe I’ve used to roast a whole turkey for the last several years. It’s so incredibly simple to make and yields a crazy delicious, juicy and flavorful turkey. I love the combination of the citrus and sage notes in this turkey, but it’s so easy to change up the flavor profile based on your taste preferences! What is Dry Brining? Dry brining is pre-salting the protein (in…

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I love the combination of the citrus and sage notes in this turkey, but it’s so easy to change up the flavor profile based on your taste preferences!

What is Dry Brining?

Dry brining is pre-salting the protein (in this case turkey) without the addition of water. The salt, sugar and seasonings are rubbed directly onto the meat and placed in the refrigerator (a baking sheet topped with a cooling rack or roasting pan works best for storing in the refrigerator), uncovered for a period of time, before it is gently rubbed off and the protein is roasted.

Dry Brine vs Wet Brine

Both types of brining are great methods of tenderizing and flavoring turkey, but dry brining is my favorite kind of brine for a turkey. Not only does it break down the protein fibers and implement a ton of great flavor into the turkey, but it also makes the prep much easier. There’s no need to find a giant, sterile bucket to fill with ice water to submerge your turkey into and it takes up much less fridge space.

How to Make Citrus Dry Brined Turkey?

Ingredients

Process

Combine all brine ingredients.
Mix together.

Ingredients for a citrus dry brine for a turkey in a glass bowl.

Rub brine all over turkey, including in the cavity and place onto a baking sheet, topped with a cooling rack. This will allow any excess liquid to drip onto the baking sheet and allow the skin to dry out, which will result in a moist turkey with deliciously crispy skin. Refrigerate turkey for 2 days. You can brine the turkey for as little as 24 hours and for up to 72 hours (turkey will be on the saltier side with a three day brine!). We do 48 hours because we think it yields the best results overall.

A raw turkey covered in citrus dry brine.

Preheat oven to 450˚F. Transfer turkey to a clean sheet pan lined with parchment.
Completely rub brine off turkey.

A turkey on a baking sheet rubbed with a citrus dry brine.

Wiping off a dry rub from a raw turkey on a baking sheet.

Pat turkey completely dry. Tie turkey legs together with twine, fold wing tips behind turkey.
Rub butter evenly over entire turkey.

A raw turkey on a baking sheet with citrus dry brine.

Transfer to a roasting pan. Cover breast with foil and place turkey in oven and roast for 30 minutes. Lower heat to 350˚F and continue to roast for an additional 2 to 2 ½ hours (about 12 minutes a pound, for an internal temperature of 160˚F).
In the last 40 to 50 minutes of roasting, uncover breast to allow browning and skin crisping.

A turkey with a breast covered in tin foil.

A turkey in a roasting pan being roasted.

Remove turkey from oven and rest for 20 to 30 minutes, loosely covered. Carve and serve.

Tips and Tricks for Success

Use the foil shield to cover breast. Since light meat cooks faster than dark meat it’s really beneficial to cover the breast for a duration of the roasting to prevent the breast meat from drying out.
If you’re short on time, use a frozen turkey to dry brine! While we like to use a fresh or thawed turkey to be able to separate the skin from the meat, you can definitely add the dry brine to a frozen turkey with just a little more effort. Gently rinse frozen turkey with water and pat dry. Rub dry brine all over turkey and place in a large dish with taller sides (to account for the liquid that will accumulate from defrosting the turkey). You’ll still need about 2-3 days for a 12-14 pound turkey to thaw completely.
Brine turkey for around 48 hours for best results. We mentioned before that you can dry brine your bird for 24-72 hours. We think the sweet spot is around 48 hours, but if you want a less citrus and salty flavor you can brine for 24 hours. If you chose to brine for 72 hours your turkey may be on the saltier side. So brine for as long as you prefer based on your taste!

Variations

Mix things up with the herbs by adding some thyme or rosemary to the brine to change the flavor profile.
Use a flavored salt (such as sel de provence)
Mix up the different amounts of citrus zest or just stick to one type of citrus like all orange zest, etc.

What to serve with our Citrus Dry Brined Turkey?

There are so many delicious dishes to serve along with this turkey, but some of our favorites are:

Salads

Side Dishes

A sliced citrus dry brined turkey on a platter with apple and orange garnish.

More Delicious Thanksgiving Recipe You Will Love!

Citrus Dry Brined Turkey

This Citrus Dry Brined Turkey will be the juiciest, most flavorful turkey you'll ever taste! It's easy to make and will have everyone asking for seconds!

Course dinner, Main Course, main dish

Cuisine Amercian

Prep Time 15

Cook Time 3

Brine Time 2

Total Time 2 3 15

Servings

Calories 347kcal

Author Teri & Jenny

Ingredients

citrus dry brine

⅓ cup kosher salt
1 ½ tablespoons light Brown Sugar
¼ cup orange zest from about 2 oranges
3 tablespoons lemon zest from about 3 lemons
2 tablespoons lime zest from about 2 limes
1 tablespoon ground sage
2 teaspoons cracked black pepper

turkey

¼ cup (½ stick) unsalted butter softened
1 (12-14 lb.) turkey thawed and pat dry

US Customary – Metric

Instructions

Place all brine ingredients into a mixing bowl and stir together until evenly mixed.
Rub brine all over turkey, including cavity and place onto a baking sheet, topped with a cooling rack. Refrigerate turkey for 2 days.
Preheat oven to 450˚F.
Completely brush brine off turkey and pat dry. Tie turkey legs together with twine, fold wing tips behind turkey and transfer to a roasting pan.
Rub butter evenly all over turkey.
Cover breast with foil and place turkey in oven and roast for 30 minutes.
Lower heat to 350˚F and continue to roast for an additional 2 to 2 ½ hours (about 12 minutes a pound, for an internal temperature of 160˚F).
In the last 40 to 50 minutes of roasting, uncover breast to brown and crisp skin.
Remove turkey from oven and rest for 20 to 30 minutes, loosely covered.
Carve and serve.

Notes

Tips:

-The turkey can be dry brined for as little as 24 hours and up to 72 hours, although our preference is 48 hours.

-The foil over the breast will prevent it from over-browning and drying out.

-Dry brining frozen turkey: Gently rinse frozen turkey with water and pat dry. Rub dry brine all over turkey and place in a large dish with taller sides (to account for the liquid that will accumulate from defrosting the turkey). You’ll still need about 2-3 days for a 12-14 pound turkey to thaw completely.

Nutrition

The post Citrus Dry Brined Turkey appeared first on Spoon Fork Bacon.

Fondant Potatoes (Melting Potatoes)

If you need a side dish that’s 1. simple, 2. show-stopping, and 3. mouthwateringly delicious, these fondant potatoes are it. Also known as melting potatoes, they look like they belong at a fancy restaurant but use just potatoes, oil, butter, broth, and a few seasonings. Why are they called melting potatoes? Because the texture literally melts in your mouth! Potatoes are amazing any way you eat them: mashed, Hasselback, au gratin, or made into a…

The post Fondant Potatoes (Melting Potatoes) appeared first on Spoon Fork Bacon.

Fondant potatoes on a platter with a spoon.

Potatoes are amazing any way you eat them: mashed, Hasselback, au gratin, or made into a salad, but melting potatoes hold a special place at the dinner table. The technique is surprisingly simple, and the results are truly mouth-watering.

What are Fondant Potatoes?

Fondant potatoes are made using the same technique that makes meat juice and tender. First, you sear the outsides so they have a beautiful brown crisp layer, then you braise them with butter, thyme, and garlic, then bake and baste them until the potatoes are infused with buttery herbs and the insides are melt-in-your-mouth tender. They’re quick enough for a weeknight dinner but so decadent and beautiful that they’ll be your go-to for holidays and parties too.

How to Make Fondant Potatoes

Ingredients

Process

Preheat oven to 400˚F. Stand each potato cut-side up. Using a 2 inch circle cutter, cut a cylinder from each piece of potato and discard or reserve the scraps.
Transfer potato cylinders to a bowl and toss with 1 tablespoon olive oil and salt and pepper.

Cutting peeled potatoes with a circle cutter.

Potatoes tossed in oil and salt and pepper.

Place a large, oven-proof pan over medium-high heat, add remaining oil and brown potatoes, about 4 to 5 minutes, on each flat-cut side. (If potatoes brown too quickly lower the heat to medium).
Add butter, thyme, and garlic to the pan and continue to cook for 2 to 3 minutes, basting potatoes with melted butter.

Potatoes cooking in a pan with thyme, oil, and garlic.

Pour warm broth into the pan, transfer the potatoes to the oven, and bake for 15 minutes.
Remove potatoes from oven and baste well with butter-stock mixture. Return pan to oven and continue to bake potatoes for an additional 20 minutes. (If all the liquid evaporates, add a little more broth to the pan, as needed). Check the doneness by inserting a knife through the center of one of the potatoes. Potatoes should be completely fork-tender. Remove from the oven.

Fondant potatoes cooking with chicken broth.

Fondant potatoes cooking in a pot out of the oven.

Top with fresh thyme sprigs and sea salt flakes.

Fondant potatoes in a plate with a spoon and thyme on top.

Tips for Making the BEST Fondant Potatoes

If you don’t have a circular cutter, you can shape your potatoes into a round shape with a potato peeler and knife, then slice them into rounds.
We highly recommend using russet potatoes for these melting potatoes since the amount of starch in them helps create a crispy outside and buttery soft inside as they cook.
Cast iron pans work well for this recipe, but you can use any oven-safe heavy-bottomed pan.
Without opening the oven door too often, make sure to check to see that there is still liquid in the pan after the potatoes have been cooking. If it seems dry, add additional broth.
To keep the potatoes cooking, make sure the broth is warm when you add it to the pan. Cold broth will bring the temperature of everything back down, affecting the temperature and texture.

Variations

Since the butter flavor infuses so well into the potatoes, you can easily change the flavor of these potatoes by creating your own butter flavors. Try any of these options:

Garlic herb compound butter: You can buy compound butter or make your own by mixing softened butter with minced garlic and freshly chopped herbs like rosemary, thyme, and parsley.
Calabrian chili butter: Stir a spoonful of Calabrian chili paste into your butter for a spicy kick.
Lemon basil butter: Add fresh lemon zest and minced fresh basil to melted butter for citrus-infused potatoes.
Truffle butter or oil: For a rich, earthy flavor, use truffle-infused butter or drizzle truffle oil into the pan.

Other ways you can customize this recipe:

Change the flavor of the broth by swapping some of the chicken broth for white wine or miso broth. You could also use beef broth for a heartier flavor or vegetable broth for a vegetarian option.
Add a sprinkle of parmesan or cheddar to the top of the potatoes in the last few minutes of baking for a cheesy flavor.
Add some heat to the potatoes by seasoning them with smoked paprika, cajun seasoning, or chili powder.
Instead of garnishing with thyme and sea salt, try garnishing the fondant potatoes with lemon zest, parsley, bacon bits, or red chili flakes.

Are Fondant Potatoes Vegan?

With all the butter and chicken broth in this recipe, the fondant potatoes are not vegan if made as written. However, you can easily make this recipe vegan by using vegetable broth in place of chicken broth and plant-based butter. Our favorite vegan butter to use in cooking is Miyokos Plant Milk Butter.

What to Serve with Fondant Potatoes

Fondant potatoes are the perfect side to serve along with a meaty main dish. Try any of these favorites:

Fondant potatoes with a bite taken out of one.

More Delicious Potato Recipes You Will Love!

Fondant Potatoes

Fondant Potaotoes, or melting potatoes, are crispy on the outside and so creamy and flavorful on the inside for a fancy, but super simple potato side dish.

Course Side Dish

Cuisine French

Diet Gluten Free

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 349kcal

Author Teri & Jenny

Ingredients

4 large and long russet potatoes cleaned, peeled, ends trimmed, and halved crosswise
3 tablespoons olive oil divided
3 tablespoons unsalted butter
5 thyme sprigs
2 smashed garlic cloves
1 cup unsalted chicken broth
salt and pepper to taste

garnishes

fresh thyme sprigs
sea salt flakes

US Customary – Metric

Instructions

Preheat oven to 400˚F. Stand each potato cut-side up. Using a 2 inch circle cutter, cut a cylinder from each piece of potato and discard or reserve the scraps.
Transfer potato cylinders to a bowl and toss with 1 tablespoon olive oil, and salt and pepper.
Place a large, oven-proof pan over medium-high heat, add remaining oil and brown potatoes, about 4 to 5 minutes, on each flat-cut side. (If potatoes brown too quickly lower the heat to medium)
Add butter, thyme and garlic to the pan and continue to cook for 2 to 3 minutes, basting potatoes with melted butter.
Pour warm broth into pan and transfer potatoes to oven and bake for 15 minutes.
Remove potatoes from oven and baste well with butter-stock mixture. Return pan to oven and continue to bake potatoes for an additional 20 minutes. (If all the liquid evaporates, add a little more broth to the pan, as needed).
Check the doneness by inserting a knife through the center of one of the potatoes. Potatoes should be completely fork tender. Remove from the oven.
Top with fresh thyme sprigs and sea salt flakes.

Notes

Tips for Making the BEST Fondant Potatoes

If you don’t have a circular cutter, you can shape your potatoes into a round shape with a potato peeler and knife, then slice them into rounds.

We highly recommend using russet potatoes for these melting potatoes since the amount of starch in them helps create a crispy outside and buttery soft inside as they cook.

Cast iron pans work well for this recipe, but you can use any oven-safe heavy-bottomed pan.

Without opening the oven door too often, make sure to check to see that there is still liquid in the pan after the potatoes have been cooking. If it seems dry, add additional broth.

To keep the potatoes cooking, make sure the broth is warm when you add it to the pan. Cold broth will bring the temperature of everything back down, affecting the temperature and texture.

Nutrition

The post Fondant Potatoes (Melting Potatoes) appeared first on Spoon Fork Bacon.

Potatoes Au Gratin

Potatoes Au Gratin (or au gratin potatoes) is a dish that you can have anytime of the year, although our favorite time to enjoy them is during the fall and winter. They make a perfect side dish with just about anything and are especially great to serve to a larger group of people. Whenever I make these potatoes, they’re always the first thing to disappear, so I’d say it’s a pretty good sign. The potatoes…

The post Potatoes Au Gratin appeared first on Spoon Fork Bacon.

Cheesy garlic potato gratin in an oval baking dish with a scoop taken out with a spoon.

Whenever I make these potatoes, they’re always the first thing to disappear, so I’d say it’s a pretty good sign. The potatoes are tender, creamy and soak up all the delicious garlic and cheese flavors and it’s finished with a crisp, golden, bubbling top!

What is an Au Gratin?

An au gratin is a traditional French technique that is comprised of a dish topped with cheese, butter, breadcrumbs, or a combination of the three and baked and/or broiled to form a browned and crisp top. The most commonly known gratin dish is a potatoes au gratin, although many different things can be made into a gratin.

How to Make Our Potatoes Au Gratin?

Ingredients

Process

Preheat oven to 375˚F. Grease a casserole dish.
Very thinly slice potatoes – using a mandoline, if you have one, helps tremendously.

Combine cream, shredded cheddar, Parmesan, and garlic. Stir together.
Add sliced potatoes and toss together. Season with salt and pepper and toss together.

Cream, garlic, and cheese in a bowl for potatoes gratin.

Thinly sliced potatoes in a bowl of cream.

Take a stack of potatoes and line baking dish, keeping potatoes upright on a slight angle. Repeat until all potatoes have been used.
Pour excess cream mixture over potatoes and season with salt and pepper.

Thinly sliced potatoes in casserole dish to make potatoes gratin.

Potatoes gratin in a casserole dish before its baked.

Dot top with remaining butter.
Cover baking dish with foil and bake.

Potatoes gratin with cheese on top pre bake.

A casserole dish with potatoes gratin and tin foil on top.

Remove from oven, uncover potatoes.
Sprinkle top with Parmesan.

Potatoes gratin with salt and pepper on top.

Continue to bake until potatoes are fork tender and top has crisped. Transfer to broiler and broil on high for 1 minute, until top has browned. Remove from oven, cool slightly and serve.

Close up on a casserole dish of cheesy potatoes gratin.

Tools You Will Need

Why This is the BEST Potatoes Au Gratin You Will Ever Have

We know it’s a bold statement to make, but we truly believe our recipe is the most delicious au gratin you will ever taste!

We don’t layer the sliced potatoes atop one another. Instead we stack them vertically in rows. We think they cook more evenly this way and each and every slice of potato gets nice and crispy on top.
The minced garlic makes a huge difference in flavor!
We use heavy cream! A lot of recipes we’ve see use whole milk, which definitely works fine, but using heavy cream really pushes this dish over the top in decadence and you can be sure that you wont have a watery base once the dish is baked, but instead a nice creamy sauce.
We use white cheddar AND Parmesan cheese. Most recipes use just Parmesan cheese, but we also throw in some white cheddar cheese, making this au gratin extra cheesy, creamy and delicious.

Russet Potatoes or Yukon Golds for Potatoes Au Gratin?

Either potatoes will actually work great for this recipe. We use russet potatoes because they bake very well. Russets also absorb liquid better than their waxy counterparts, so they will soak up all the delicious flavors and still maintain their structure. Both types of potatoes have a high starch content which will help to thicken the sauce.

I would just avoid using something like a waxy red skinned potato because they contain less starch and will likely still be firm even after they’re baked.

Tips and Tricks for Potatoes Au Gratin Success

The heavy cream should coat all the potatoes evenly to ensure they don’t dry out.
Covering this dish in foil in beginning of the baking process will allow the potatoes to soften without drying the dish out. Once the potatoes get to a good point, uncovering them will allow the top of the gratin to brown and crisp up, while allowing some of the excess liquid to thicken and evaporate.
Keeping the slices as uniform in thickness as possible will greatly help even cooking throughout the gratin.
Using a mandoline will not only ensure even thickness, but will also reduce the prep time. If you don’t have a a very sharp knife is the next best thing we recommend.
I don’t recommend soaking the potatoes in water ahead of time for our potatoes au gratin (as some recipes call for). Soaking them will cause them to lose some of their starch, which helps to keep this dish creamy. The dish will still get a nice, crisp top without soaking the potatoes.

Variations for Our Potatoes Au Gratin

Replace the cheddar cheese with shredded gruyere cheese, comté or fontina. Also replace the Parmesan cheese with Pecorino.
For a more savory garlic flavor, you can roast a few cloves of garlic ahead of time and mash them into the cream mixture before tossing the potatoes and pouring over the dish.
Swap the heavy cream out with whole milk; although the mixture won’t get quite as thick and creamy if using milk.
Instead of thyme, use different herbs(or in combination with thyme). Chives, green onion and rosemary are all great alternatives.
Toss some diced ham or crumbled bacon into the potato and cream mixture!

I love this crazy delicious, creamy, and comforting cheesy potatoes au gratin. It’s the perfect carb-y side dish to enjoy all season long.

Make Ahead Instructions

Tightly wrap the dish in foil and refrigerate up to 24 hours ahead of time. When ready to bake, just place the covered gratin in the oven, adding about an extra 5-7 minutes of baking time to the dish (covered).

Cheesy Garlic Potato gratin in an oval baking dish with a spoon.

More Delicious Potato Recipes You Will Love

Potatoes Au Gratin

The only Potatoes Au Gratin recipe you'll ever need! It's tender and creamy with a deliciously crispy and cheesy crust! It's best carb-loaded side dish for almost any meal!

Course dinner, Side Dish

Cuisine French

Diet Vegetarian

Prep Time 20

Cook Time 1 10

Total Time 1 30

Servings

Calories 334kcal

Author Teri & Jenny

Ingredients

4 tablespoons softened unsalted butter divided
3 pounds (4 or 5 medium) russet potatoes peeled
1 cup heavy cream
1/2 cup shredded white cheddar cheese
6 tablespoons grated Parmesan divided
3 garlic cloves minced
salt and pepper to taste

US Customary – Metric

Instructions

Preheat oven to 375˚F. Grease a baking dish with 2 tablespoons butter.
Very thinly slice potatoes (using a mandolin, if you have one).
In a large mixing bowl, combine cream, shredded cheddar, 4 tablespoons Parmesan, and garlic.
Add sliced potatoes and toss together until all potatoes are well coated. Generously season with salt and pepper and toss together.
Take a stack of potatoes and line baking dish, keeping potatoes upright. Repeat until all potatoes have been used.
Evenly pour excess cream mixture over potatoes and lightly season with salt and pepper.
Dot top with remaining 2 tablespoons butter.
Cover baking dish with foil and bake for 35 to 40 minutes.
Remove from oven, uncover potatoes, sprinkle top with remaining Parmesan and continue to bake for an additional 25 to 30 minutes or until potatoes are fork tender.
Transfer to a broiler and broil on high for 1 minute, until top has browned.
Remove from oven and cool for about 10 minutes. Serve.

Video

Notes

Tips:

Ensure all the potatoes are evenly coated in cream so they cook evenly and don’t dry out.
The foil should be tightly wrapped around the baking dish to allow the dish to steam a little and for the potatoes to get tender before uncovering it.
Keeping the slices as uniform in thickness as possible will greatly help even cooking throughout the gratin.
Using a mandoline will not only ensure even thickness, but will also reduce the prep time. If you don’t have a mandoline a very sharp knife is the next best thing we recommend.

Prep Ahead:

This dish can be prepped up to a day ahead of time and refrigerated, tightly wrapped in foil. When ready to bake, just place the covered gratin in the oven, adding about an extra 5-7 minutes of baking time to the dish (covered).

Nutrition

The post Potatoes Au Gratin appeared first on Spoon Fork Bacon.

Potatoes Au Gratin

The post Potatoes Au Gratin appeared first on Spoon Fork Bacon.

What is an Au Gratin?

How to Make Our Potatoes Au Gratin?

Ingredients

Process

Preheat oven to 375˚F. Grease a casserole dish.
Very thinly slice potatoes – using a mandoline, if you have one, helps tremendously.

Combine cream, shredded cheddar, Parmesan, and garlic. Stir together.
Add sliced potatoes and toss together. Season with salt and pepper and toss together.

Take a stack of potatoes and line baking dish, keeping potatoes upright on a slight angle. Repeat until all potatoes have been used.
Pour excess cream mixture over potatoes and season with salt and pepper.

Dot top with remaining butter.
Cover baking dish with foil and bake.

Remove from oven, uncover potatoes.
Sprinkle top with Parmesan.

Continue to bake until potatoes are fork tender and top has crisped. Transfer to broiler and broil on high for 1 minute, until top has browned. Remove from oven, cool slightly and serve.

Tools You Will Need

Why This is the BEST Potatoes Au Gratin You Will Ever Have

We know it’s a bold statement to make, but we truly believe our recipe is the most delicious au gratin you will ever taste!

We don’t layer the sliced potatoes atop one another. Instead we stack them vertically in rows. We think they cook more evenly this way and each and every slice of potato gets nice and crispy on top.
The minced garlic makes a huge difference in flavor!
We use heavy cream! A lot of recipes we’ve see use whole milk, which definitely works fine, but using heavy cream really pushes this dish over the top in decadence and you can be sure that you wont have a watery base once the dish is baked, but instead a nice creamy sauce.
We use white cheddar AND Parmesan cheese. Most recipes use just Parmesan cheese, but we also throw in some white cheddar cheese, making this au gratin extra cheesy, creamy and delicious.

Russet Potatoes or Yukon Golds for Potatoes Au Gratin?

I would just avoid using something like a waxy red skinned potato because they contain less starch and will likely still be firm even after they’re baked.

Tips and Tricks for Potatoes Au Gratin Success

The heavy cream should coat all the potatoes evenly to ensure they don’t dry out.
Covering this dish in foil in beginning of the baking process will allow the potatoes to soften without drying the dish out. Once the potatoes get to a good point, uncovering them will allow the top of the gratin to brown and crisp up, while allowing some of the excess liquid to thicken and evaporate.
Keeping the slices as uniform in thickness as possible will greatly help even cooking throughout the gratin.
Using a mandoline will not only ensure even thickness, but will also reduce the prep time. If you don’t have a a very sharp knife is the next best thing we recommend.
I don’t recommend soaking the potatoes in water ahead of time for our potatoes au gratin (as some recipes call for). Soaking them will cause them to lose some of their starch, which helps to keep this dish creamy. The dish will still get a nice, crisp top without soaking the potatoes.

Variations for Our Potatoes Au Gratin

Replace the cheddar cheese with shredded gruyere cheese, comté or fontina. Also replace the Parmesan cheese with Pecorino.
For a more savory garlic flavor, you can roast a few cloves of garlic ahead of time and mash them into the cream mixture before tossing the potatoes and pouring over the dish.
Swap the heavy cream out with whole milk; although the mixture won’t get quite as thick and creamy if using milk.
Instead of thyme, use different herbs(or in combination with thyme). Chives, green onion and rosemary are all great alternatives.
Toss some diced ham or crumbled bacon into the potato and cream mixture!

I love this crazy delicious, creamy, and comforting cheesy potatoes au gratin. It’s the perfect carb-y side dish to enjoy all season long.

Make Ahead Instructions

More Delicious Potato Recipes You Will Love

Potatoes Au Gratin

The only Potatoes Au Gratin recipe you'll ever need! It's tender and creamy with a deliciously crispy and cheesy crust! It's best carb-loaded side dish for almost any meal!

Course dinner, Side Dish

Cuisine French

Diet Vegetarian

Prep Time 20

Cook Time 1 10

Total Time 1 30

Servings

Calories 334kcal

Author Teri & Jenny

Ingredients

4 tablespoons softened unsalted butter divided
3 pounds (4 or 5 medium) russet potatoes peeled
1 cup heavy cream
1/2 cup shredded white cheddar cheese
6 tablespoons grated Parmesan divided
3 garlic cloves minced
salt and pepper to taste

US Customary – Metric

Instructions

Preheat oven to 375˚F. Grease a baking dish with 2 tablespoons butter.
Very thinly slice potatoes (using a mandolin, if you have one).
In a large mixing bowl, combine cream, shredded cheddar, 4 tablespoons Parmesan, and garlic.
Add sliced potatoes and toss together until all potatoes are well coated. Generously season with salt and pepper and toss together.
Take a stack of potatoes and line baking dish, keeping potatoes upright. Repeat until all potatoes have been used.
Evenly pour excess cream mixture over potatoes and lightly season with salt and pepper.
Dot top with remaining 2 tablespoons butter.
Cover baking dish with foil and bake for 35 to 40 minutes.
Remove from oven, uncover potatoes, sprinkle top with remaining Parmesan and continue to bake for an additional 25 to 30 minutes or until potatoes are fork tender.
Transfer to a broiler and broil on high for 1 minute, until top has browned.
Remove from oven and cool for about 10 minutes. Serve.

Video

Notes

Tips:

Ensure all the potatoes are evenly coated in cream so they cook evenly and don’t dry out.
The foil should be tightly wrapped around the baking dish to allow the dish to steam a little and for the potatoes to get tender before uncovering it.
Keeping the slices as uniform in thickness as possible will greatly help even cooking throughout the gratin.
Using a mandoline will not only ensure even thickness, but will also reduce the prep time. If you don’t have a mandoline a very sharp knife is the next best thing we recommend.

Prep Ahead:

This dish can be prepped up to a day ahead of time and refrigerated, tightly wrapped in foil. When ready to bake, just place the covered gratin in the oven, adding about an extra 5-7 minutes of baking time to the dish (covered).

Nutrition

The post Potatoes Au Gratin appeared first on Spoon Fork Bacon.

Roasted Garlic Gravy Recipe

This Roasted Garlic Gravy Recipe is one of our favorite gravy recipes ever! It’s easy to make and the roasted garlic flavor really takes this recipe over the top! Our recipe is rich, creamy and just so good! This can be made several days ahead of time without the quality suffering. So if you’re planning a big meal that includes gravy, this gravy recipe is perfect for that occasion. How to Make Roasted Garlic Gravy…

The post Roasted Garlic Gravy Recipe appeared first on Spoon Fork Bacon.

Roasted garlic gravy over mashed potatoes.

This can be made several days ahead of time without the quality suffering. So if you’re planning a big meal that includes gravy, this gravy recipe is perfect for that occasion.

How to Make Roasted Garlic Gravy

Process

ROASTED GARLIC

Preheat. oven to 375˚F. Place garlic head halves into a small piece of foil, cut side up. Drizzle with oil and lightly season with salt and pepper.
Wrap foil around garlic and roast for 40 to 45 minutes, until cloves are soft and slightly caramelized. Unwrap and allow garlic to cool, about 10 minutes.

GRAVY

Squeeze garlic cloves from head into a small bowl. Mash together with the back of a fork until a smooth paste forms.
Melt butter in a pot over medium heat.

Roasted garlic mashed in a bowl with a fork.

Whisk in flour until mixture is smooth, about 2 minutes.
Add garlic paste and whisk util smooth.

Roasted garlic gravy being made in a pot.

Whisk in stock and continue to whisk until no lumps remain.
Lower heat to medium-low, season with salt and pepper and simmer, occasionally whisking to prevent burning, until gravy is thick enough to coat the back of a wooden spoon 7-8 minutes.

Roasted garlic gravy in a pot simmering.

Why is My Gravy so Pale?

The reason for this is because we’re using chicken stock which has a light color overall. If you want a brown colored gravy, feel free to use beef stock (although the flavor will change).

If you want the gravy to have a deep, brown color but want to use chicken stock, then add 1-2 teaspoons of kitchen bouquet to your gravy as it simmers. This cooking liquid is virtually flavorless and has a sole purpose of darkening sauces (it is advertised to also add flavor, but in my experience it doesn’t really add flavor, especially for the small amounts used). It’s totally not necessary, but if you do want a darker gravy it’ll do the trick!

Tips and Tricks for the Best Gravy

Use a whisk to whisk in the flour as well as the stock! This is the best way to prevent lumps from forming in the gravy.
Add the stock in a slow and steady stream, while also whisking to also help prevent lumps and for a smooth and creamy stock.
Continue to whisk the gravy as it simmers and thickens to prevent it from burning on the bottom of the pot.
Make sure the garlic is fork tender and slightly caramelized for the best overall flavor!
Want the gravy to have an extra kick of richness to it? Add a splash of cream!

Make Ahead Instructions

Our gravy recipe can be made up to 4 days in advance. Once the gravy has cooled, transfer it to an airtight container and refrigerate until ready to use.

When ready to use, pour the gravy into a small saucepan and simmer until heated through and thinned out.

Using Pan Drippings in the Gravy Recipe

If you would like to use pan drippings from a roast, simply omit the butter and replace it with equal amounts drippings instead.

Roasted Garlic Gravy Recipe

The most delicious Roasted Garlic Gravy Recipe you will ever taste! This gravy is easy to make and taken to the next level by the roasted garlic infused into it. It's seriously one of the most addicting gravy's ever, you'll have to stop yourself from drinking it straight from the pot!

Course condiment, sauce, Side Dish

Prep Time 10

Cook Time 1

cooling time 10

Total Time 1 20

Servings

Calories 120kcal

Author Teri & Jenny

Ingredients

roasted garlic

1 head garlic cut crosswise
1 tablespoon olive oil
salt and pepper to taste

gravy

3 tablespoons unsalted butter
3 tablespoons flour
1 1/3 cup chicken stock
salt and pepper to taste

Instructions

roasted garlic

Preheat. oven to 375˚F. Place garlic head halves into a small piece of foil, cut side up.
Drizzle with oil and lightly season with salt and pepper.
Wrap foil around garlic and roast for 40 to 45 minutes, until cloves are soft and slightly caramelized.
Unwrap and allow garlic to cool, about 10 minutes.

gravy

Squeeze garlic cloves from head into a small bowl.
Mash together with the back of a fork until a smooth paste forms.
Melt butter in a pot over medium heat.
Whisk in flour until mixture is smooth, about 2 minutes.
Add garlic paste and whisk util smooth.
Whisk in stock and continue to whisk until no lumps remain.
Lower heat to medium-low, season with salt and pepper and simmer, occasionally whisking to prevent burning, until gravy is thick enough to coat the back of a wooden spoon 7-8 minutes.

Video

Notes

**Recipe makes about 1 2/3 cups**

**Each serving is about 1/3 cup**

Tips and Tricks for the Best Gravy

Use a whisk to whisk in the flour as well as the stock! This is the best way to prevent lumps from forming in the gravy.
Add the stock in a slow and steady stream, while also whisking to also help prevent lumps and for a smooth and creamy stock.
Continue to whisk the gravy as it simmers and thickens to prevent it from burning on the bottom of the pot.
Make sure the garlic is fork tender and slightly caramelized for the best overall flavor!
Want the gravy to have an extra kick of richness to it? Add a splash of cream!

Make Ahead Instructions

Our gravy recipe can be made up to 4 days in advance. Once the gravy has cooled, transfer it to an airtight container and refrigerate until ready to use.

When ready to use, pour the gravy into a small saucepan and simmer until heated through and thinned out.

Nutrition

The post Roasted Garlic Gravy Recipe appeared first on Spoon Fork Bacon.

Green Bean Casserole Recipe

Green Bean Casserole is a staple in any holiday meal, and our recipe makes it shine as one of the best Thanksgiving side dishes on the table. With the homemade mushroom cream, meaty buttery texture, and earth flavors, you’ll be lucky if there are leftovers to take home! We admit that traditionally, green bean casserole can be a little “ho-hum,” with bland canned soup taking center stage. Swapping the traditional cream of mushroom soup for…

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Green bean casserole with a spoon in it.

We admit that traditionally, green bean casserole can be a little “ho-hum,” with bland canned soup taking center stage. Swapping the traditional cream of mushroom soup for one made with shiitake mushrooms and herbs, then adding a layer of creamy, melty mozzarella cheese to the top elevates this to one of our Favorite Thanksgiving Recipes to make year after year.

How to Make Our Green Bean Casserole Recipe

Ingredients

Process

Garlic and shallots being cooked in a pan.

Green bean casserole sauce being cooked in a skillet.

A creamy sauce simmering in a skillet to make green bean casserole.

A creamy sauce with parmesan and fresh herbs being added to it.

Green bean casserole in a casserole dish ready to be baked.

Freshly baked green bean casserole ready for toppings.

Toppings for our green bean casserole recipe.

Green bean casserole with toppings ready to be served.

Green bean casserole fresh out of the oven ready to be served.

Why This is the BEST Green Bean Casserole Recipe

Homemade cream of mushroom soup replaces the canned stuff, and the flavor just cannot be compared. Sauteeing shitake mushrooms, onions, and garlic and whisking in a homemade cream sauce gives this dish the most incredible, rich, and earthy flavor.
It’s extra saucy, and trust us, you’ll be savoring every bit of that sauce!
Shiitake mushrooms add an amazing meaty, buttery texture and earthy, smoky flavor. Most green bean casseroles that don’t use canned soup rely on white button mushrooms or maybe baby Bellas, which don’t have the same complex and deep flavor that shitakes give a dish.
While some recipes use parmesan, we layer on the parmesan and a generous sprinkle of mozzarella cheese. This adds a cheesy, creamy element to the dish that you don’t usually find but goes so well with the casserole.
Instead of just crispy onions sprinkled on top, we combine them with buttered panko for an extra crunchy topping.

Variations

Swap traditional green beans for French green beans, which are thinner and more delicate than regular green beans. They’ll cook more quickly and add a more tender texture.
While we love the flavor and texture of shiitake mushrooms, you can swap them for cremini, portobello, oyster, or maitake mushrooms to change the flavor and texture while using what you have access to.
Instead of panko, try using a crushed potato chip topping for a salty but crunchy twist.
Serve your casserole with a spicy kick by adding diced jalapenos to the onions or adding a teaspoon or two of crushed red pepper flakes.
Give this casserole a bacon and cheesy spin by adding a few slices of crumbled, crispy bacon and replacing the mozzarella with shredded sharp cheddar.
Make this casserole gluten-free by using gluten-free panko, gluten-free all-purpose flour, and a gluten-free fried onion.

Storing and Reheating Instructions

Storing Leftovers

If you happen to have leftovers of this casserole, store them in a covered airtight container in the refrigerator for up to 3-4 days.

Reheating Leftovers

When you’re ready to reheat your leftovers, you can warm them up in the microwave or the oven (our preferred method).

In the microwave: Add to a microwave-safe plate and cover it loosely with paper towel. Heat for 1-2 minutes until hot and warmed through.

In the oven: Preheat the oven to 350°F. Place the casserole in an oven-safe container if it’s not already. Cover with foil and bake for 10 to 15 minutes or until warmed through. Remove the foil and add an extra sprinkle of crispy topping. Optional- place under the broiler for a minute to crisp up the top (just be careful it doesn’t burn!).

However you reheat your casserole, make sure to toss some extra fresh crispy onions on top to give each bite a satisfying crunch!

Green bean casserole with a scoop out on a plate.

Our Favorite Thanksgiving Dishes to Serve with Green Bean Casserole

This Green Bean Casserole is perfect to pair with:

More Delicious Vegetable Dishes You Will Love!

Close up on a green bean casserole with a serving taken out of it.

Green Bean Casserole Recipe

The creamy homemade mushroom sauce, cheesy layer, and crispy onion topping make this Green Bean Casserole the star of any holiday table!

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 199kcal

Author Teri & Jenny

Ingredients

casserole

1 1/2 pounds green beans ends trimmed
1 1/2 tablespoons olive oil
8 ounces thinly sliced shiitake mushrooms stems removed
1/4 cup diced shallot (from about 1 shallot)
3 thinly sliced garlic cloves
6 tablespoons unsalted butter
6 tablespoons flour
24 ounces whole milk
1 1/2 tablespoons minced thyme
1 1/2 tablespoons thinly sliced chives
5 tablesoons freshly grated Parmesan
salt and pepper to taste

topping

2 tablepoons salted butter
1/2 cup panko breadcrumbs
2 ounces shredded mozzarella
1 cup crispy fried onions (such as French's)

US Customary – Metric

Instructions

Preheat oven to 375˚F. Fill a large pot with water and bring to a boil. Add green beans and blanch for about 2 minutes. Strain into a colander and set aside.
Place a large pan over high heat. Add oil and swirl around pan. Add mushrooms and sauté for 2 to 3 minutes, until browned on each side. Season with salt and pepper.
Transfer mushrooms to a plate and set aside. Return pan back to stovetop over medium heat and melt butter. Add shallots and sauté for 2 to 3 minutes. Add garlic and continue to sauté for about 2 minutes. Season with salt and pepper.
Stir flour into mixture and cook for about 2 minutes.
Whisk in milk. Continue to whisk until no lumps remain and mixture thickens.
Remove from heat and stir in herbs, grated Parmesan, salt, and pepper.
Add mushrooms and green beans into cream sauce and fold together until everything is fully coated.
Transfer mixture to a 3 quart baking dish.
Tightly cover with foil. Bake for 20 minutes.
Remove foil and continue to bake for an additional 15 minutes.
While the casserole bakes uncovered, make the buttered panko. Place a small pan over medium heat and melt butter. Add panko and toast, stirring frequently, until breadcrumbs are lightly toasted, about 3 minutes. Remove from heat and set aside.
Remove casserole from oven. Remove foil and top with a layer of shredded mozzarella.
Then top with a later of buttered panko. Finish the casserole with a layer of fried onions.
Bake in the oven for 10 to 12 minutes. Remove from oven and cool for about 10 minutes before serving.

Nutrition

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Pumpkin Butter

There are so many reasons I love Pumpkin Butter, but the main reason is you get the delightful taste of pumpkin pie in a fraction of the time and effort! I love to spread it on toast, biscuits, scones, pound cake and so much more. There are endless serving options for pumpkin butter! Our pumpkin butter also makes really great gifts! I love making a double or even triple batch and jarring them up as…

The post Pumpkin Butter appeared first on Spoon Fork Bacon.

A sweet pumpkin butter recipe in a bowl and smeared on toast.

Our pumpkin butter also makes really great gifts! I love making a double or even triple batch and jarring them up as edible holiday gifts or even hostess gifts!

How to Make Pumpkin Butter

Ingredients

Process

Place all ingredients, except butter, into a medium pot.
Stir together and place over medium heat.

Ingredients to make pumpkin butter in a pot.

Pumpkin butter ingredients mixed together.

Simmer mixture for 30 to 40 minutes until mixture thickens, stirring frequently to prevent burning. Remove from heat and add butter.
Stir together until butter has melted and is fully incorporated.

Pumpkin butter in a pot with butter melting in it.

Serving Suggestions

There are SO many things to serve with pumpkin butter aside from simply spreading onto toast, which is also delicious! Some of our favorite applications below!

Spread onto toast, scones, biscuits, and crackers.
Stirred into ice cream or added to a blender with ice cream and milk for a delicious pumpkin milkshake.
Used as a dip for cookies, pretzels and sliced apples.
Whisked into an egg batter for pumpkin flavored French toast!

Pumpkin butter in a bowl with a spoon in it.

Tips for Making the BEST Pumpkin Butter Recipe

Frequently stir the pumpkin mixture as it simmers. This will prevent the mixture from burning onto the bottom of the pot.
Don’t skip out on adding the butter at the end. The small amount of butter really helps to make a silky smooth and rich pumpkin butter.
Adjust the spices based on your flavor preference!

How Long Will This Pumpkin Butter Last?

Our recipe will last for 2-3 weeks, stored in the refrigerator in an airtight container.

If you would like it to last longer, it’s important to store it into sterilized jars and properly can the pumpkin butter (using the right equipment will help). It will then last for up to 6 months stored in a cool, dry place. Once the jar is opened, it should be refrigerated and will sty fresh for 2-3 weeks.

Pumpkin butter smeared on pieces of toast.

More Delicious Pumpkin Recipes You Will Love

Pumpkin Butter

The BEST Pumpkin Butter recipe you'll ever make and taste! Our recipe is super simple, packed with so much delicious pumpkin spiced flavor and can be served with so many delicious things! We love swirling some into vanilla ice cream, spreading it over toast, or using it as a dip for apple slices.

Course Snack, spread

Cuisine American

Diet Gluten Free

Prep Time 5

Cook Time 40

Total Time 45

Servings

Calories 109kcal

Author Teri & Jenny

Ingredients

15 ounces pumpkin puree (1 can)
2/3 cup 100% unfiltered, pressed apple juice
3/4 cup light brown sugar
1/4 cup pure maple syrup
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
2 tablespoons unsalted butter

US Customary – Metric

Instructions

Place all ingredients, except butter, into a medium pot.
Stir together and place over medium heat.
Simmer mixture for 30 to 40 minutes until mixture thickens, stirring frequently to prevent burning.
Remove from heat and add butter.
Stir together until fully combined.
Transfer to sterilized jars and can until ready to use. Serve over toast, muffins, scones, etc.

Notes

**Makes about 24 ounces (each serving is 2 ounces)**

Pumpkin Butter Shelf Life

Our recipe will last for 2-3 weeks, stored in the refrigerator in an airtight container.

Nutrition

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Shrimp and Grits Recipe

Today we have a super yummy and easy Shrimp and Grits Recipe for you all! I love the different layers and textures within this meal – from the smoky shrimp and salty andouille, to the extra creamy, buttery and cheesy grits. The first time I heard of the dish I knew I was going to love it. It reminded me of other similar type dishes I grew up eating like jook and congee (which are…

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The first time I heard of the dish I knew I was going to love it. It reminded me of other similar type dishes I grew up eating like jook and congee (which are asian-style rice porridges that have a texture reminiscent of corn grits). This shrimp and grits recipe really hits all the cozy, comfort dish points and we love it so much.

What are Shrimp and Grits?

It’s a traditional southern comfort food dish consisting of creamy, buttery cooked cornmeal (similar to polenta) topped with butter sautéed shrimp.

Our version takes this dish over the top by including caramelized bits of andouille sausage with the shrimp and stirring and melting shredded cheese into the buttery grits.

History of Shrimp and Grits

It’s always nice knowing the background behind such iconic American dishes and this one has a pretty rich history. Grits are said to be one of America’s first foods, as Native Americans have been known to eat a dish made of soft, ground corn for countless generations.

Alternatively shrimp and grits has long been a popular dish in the ‘low country’ of South Carolina. It was a simple and casual breakfast dish for fisherman and their families, especially during shrimp season. It wasn’t until the mid 80’s when the dish became elevated and popularized at a Chapel Hill restaurant named Crook’s Corner.

Although it was “fancied up” ’80’s, people who grew up eating shrimp and grits will always remember it in a more simple form. To them it’s a comforting, low maintenance breakfast that reminds them of their childhood. That sentiment resonates with us so well and we created our recipe to reflect the cozy, comfort vibe.

How to Make Shrimp and Grits

Ingredients

Grits Process

Bring water to a boil in a pot. Generously salt water and stir in grits. Lower heat to medium-low and simmer mixture, stirring frequently, until mixture is thick and creamy.

Grits cooking in a pot to make shrimp and grits.

Remove from heat and add shredded cheese and butter.
Stir in cheese and butter until fully incorporated and melted. Season with salt and pepper.

Grits with cheese and butter added into it.

Grits with cheese and butter stirred in.

Shrimp and Sausage Process

Place shrimp, lemon juice, smoked paprika, salt, cumin, pepper, cayenne, and garlic into a mixing bowl.
Toss together. Set aside.

Shrimp in a bowl tossed with spices for shrimp and grits.

Seasoned shrimp in a glass bowl for shrimp and grits.

Melt butter into a sauté pan over medium-high heat. Add sausage and brown.

Remove sausage from skillet and set aside. Add shrimp to skillet and sauté for a few minutes on each side. Deglaze pan with chicken stock (or water) and cover.
Add sausage back to skillet and stir together.

Shrimp cooking in a skillet with seasoning.

Shrimp and sausage in a skillet for shrimp and grits.

Remove shrimp and sausage mixture from heat and divide over each bowl of grits. Garnish with sliced green onions and serve.

Tools You Will Need

Tips and Tricks for Success

For the Grits

Make sure to salt the water before adding grits because cooked grits don’t absorb anymore salt.
It’s important that grits are made low and slow to ensure the starches are released and you get a creamy and smooth texture.
For an extra creamy texture, finish grits with a little bit of heavy cream when stirring in the cheese and butter. This step is totally optional and not included in our recipe below but is nice when you really want an over the top grits situation.

For the Shrimp Mixture

Adding stock or water to the skillet with the shrimp and covering it with a lid for a minute will allow the shrimp to steam and nicely cook through to the center. Without allowing the shrimp to steam, you run the risk of overcooking the outside, while the center may stay raw. – and no one wants that!

Make Ahead and Reheating

Although we think shrimp and grits is a dish that’s best made fresh, you can make it ahead of time with great results.

Make Ahead Shrimp and Grits

To make ahead, make both the grits and shrimp mixture according to the recipe instructions. Cool each component separately and store each separately in airtight containers in the refrigerator. The grits can be made and stored up to 5 days ahead of time. The shrimp mixture can be made and stored up to 2 days ahead of time.

Reheating Grits

To reheat grits, pour a small amount of milk and butter or stock into a saucepan (about 1/4 cup milk and 1/2 tablespoon butter, for every 1 cup of cooked grits) and simmer over medium-low heat. Add cooked grits and whisk together until grits begin to loosen up, meld together with the extra liquid and butter and heat through. Season with salt and pepper as needed and remove from heat.

Reheating Shrimp Mixture

To reheat shrimp mixture, place a skillet over medium-low heat and add a small amount of oil. Add shrimp mixture to skillet and sauté for 1 minute. Add a couple tablespoons of water to skillet and cover for 1 minute, or until shrimp mixture has heated through and liquid has evaporated. Season with a little salt and pepper as needed.

More Delicious Shrimp Recipes You Will Love

Click here for our entire Shrimp & Seafood Recipe Collection!

Shrimp and Grits Recipe

Our Shrimp and Grits Recipe has perfectly creamy grits topped with buttery shrimp and spicy andouille sausage. The perfect comfort food!

Course Breakfast, lunch, Main Course

Cuisine American

Prep Time 10

Cook Time 38

Total Time 48

Servings

Calories 481kcal

Author Teri & Jenny

Ingredients

white cheddar grits

1 cup white stone-ground grits
4 ounces shredded white cheddar
3 tbsp unsalted butter
salt and pepper to taste

shrimp

12 large shrimp, peeled and deveined with tails intact
1 lemon, juiced
2 tsp smoked paprika
1 tsp salt
1/2 tsp cumin
1/2 tsp black pepper
1/4 tsp cayenne pepper
2 minced garlic cloves
2 tbsp unsalted butter
1 andouille sausage, diced
1/4 cup chicken stock (water is fine)

garnish

2 thinly sliced green onion

Instructions

Grits

Bring 4 cups water to a boil. Generously salt water and stir in grits. Lower heat to medium-low and simmer mixture for 25 to 30 minutes, stirring frequently, until mixture is thick and creamy.
Remove from heat and stir in cheese and butter until fully incorporated and melted. Season with salt and pepper.

Shrimp and Sausage

Place shrimp, lemon juice, smoked paprika, salt, cumin, pepper, cayenne, and garlic into a mixing bowl and toss together. Set aside.
Melt butter into a sauté pan over medium-high heat. Add sausage and brown for 2 to 3 minutes. Remove sausage from skillet and set aside.
Add shrimp to skillet and sauté for about 3 minutes on each side. Deglaze pan with chicken stock (or water) and cover for 1 minute.
Add sausage back to skillet and stir together.
Remove shrimp and sausage mixture from heat and divide over each bowl of grits. Garnish with sliced green onions and serve.

Notes

Tips and Tricks for Success

For the Grits

Make sure to salt the water before adding grits because cooked grits don’t absorb anymore salt.
It’s important that grits are made low and slow to ensure the starches are released and you get a creamy and smooth texture.
For an extra creamy texture, finish grits with a little bit of heavy cream when stirring in the cheese and butter. This step is totally optional and not included in our recipe below but is nice when you really want an over the top grits situation.

For the Shrimp Mixture

Adding stock or water to the skillet with the shrimp and covering it with a lid for a minute will allow the shrimp to steam and nicely cook through to the center. Without allowing the shrimp to steam, you run the risk of overcooking the outside, while the center may stay raw. – and no one wants that!

Nutrition

The post Shrimp and Grits Recipe appeared first on Spoon Fork Bacon.

Easy Broccoli Cheddar Soup

I love Broccoli Cheddar Soup (and soup season in general). It’s such a classic soup and it reminds me of childhood. I remember when I was in junior high going to Panera Bread for a quick dinner after tennis practice and the broccoli cheddar soup (in a bread bowl) always hit the spot! Our broccoli cheddar soup recipe is simple and can be made in just 30 minutes. It’s super flavorful and has the perfect…

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Two bowls of cheddar broccoli soup topped with some more shredded cheese.

Our broccoli cheddar soup recipe is simple and can be made in just 30 minutes. It’s super flavorful and has the perfect balance of a salty, cheesy soup base with loads of perfectly cooked broccoli goodness!

How to Make Our Broccoli Cheddar Soup

Ingredients

Place large pot over medium heat and melt butter. Add onion and sweat, about 5 minutes.
Add flour to butter and onion mixture.Stir together and cook for about 2 minutes. This will remove the raw flour flavor.

Onions and butter melted in a stock pot.

Combined melted butter and flour in a stock pot to make broccoli cheddar soup.

Stir in chicken stock and season generously with salt and pepper. You want to make sure that no flour lumps are left after adding the stock.
Add celery and broccoli.

The beginning to making broccoli cheddar soup.

Broccoli and celery combined with a stock to make the start of broccoli cheddar soup.

Stir together and bring to a boil. Reduce heat to medium-low. Let simmer until vegetables are tender, about 15 minutes.
Stir in milk and continue to simmer until soup is thick enough to just coat the back of a wooden spoon, 2 to 3 minutes. The soup should still have a thinner, ‘soupy’ texture.

Broccoli cheddar soup with celery soup made in a stock pot.

Milk added into a stock pot with broccoli cheddar soup.

Remove pot from heat and stir in cheddar in small handfuls, waiting until cheese melts to add more cheese. Adding the cheese slowly will help to create a smooth soup in the end.
Continue to add more cheese to the soup until the soup has thickened and has a smooth velvety texture. Season with salt and pepper and top with more cheddar. Serve.

Hand fulls of cheese added into a stock pot to make broccoli cheddar soup.

Tools You Will Need

Tips to Make the BEST Broccoli Cheddar Soup

Our broccoli cheddar soup recipe is very easy to make but there are a couple important factors to make it successfully.

Make sure you’re grating your own cheese and not using pre-shredded cheese! Pre-shredded cheeses have anti-caking agents in them for preservation and causes the end product to be gritty!
It’s important to remember that low and slow for adding the cheese is key. Remove the pot from the heat and add the cheese in small handfuls. Removing the pot from the heat will ensure your soup doesn’t separate, while still maintaining enough heat to melt the cheese.
Also make sure the added shredded cheese fully incorporates and melts into the soup before adding more. This will guarantee the soup stays creamy and smooth. If the cheese is added too quickly you run the risk of your soup becoming gritty.

Does this Taste Just Like the Version at Panera Bread?

Yes and no! Our version is VERY similar to the one they serve at Panera, but we omitted the carrots. Why? Because we really wanted the focus to be on the broccoli and the cheddar…that’s why it’s called broccoli cheddar soup! It’s such a delicious and classic combination of flavors we didn’t want anything “fighting” the flavors if that makes sense.

If you want carrots in your soup, no problem! Just add 1 peeled and diced carrot to the onion and celery (making a mirepoix) OR peel and cut 1 carrot into julienne strips and add them to your soup when you add the broccoli!

Make Ahead Instructions for Our Broccoli Cheddar Soup

Make Ahead

Our soup can be made up to 3 days ahead of time, stored in an airtight container in the refrigerator.

Reheating Leftovers

To reheat, pour soup into a pot and place over medium-low to low heat. Stir soup occasionally to ensure it heats back up evenly. It’s important that the soup comes back up to temperature slowly so that it stays thick, creamy and smooth. Reheating the soup too quickly can make the soup gritty and lose its body.

If you find that your soup still gets too thin after its been heated scoop 1/2 cup of the warm soup into a small bowl and whisk together with 1 1/2 teaspoons cornstarch until smooth. Pour mixture back into the pot, stir together and simmer until soup slightly thickens.

Can I Freeze This Soup?

We really don’t recommend freezing this recipe because the consistency will be very thin and the texture will be off (gritty) once it’s thawed and heated back up. The cornstarch slurry trick also doesn’t work nearly as well for when the soup has been frozen.

Best Way to Serve Our Broccoli Cheddar Soup

Our favorite way to serve this soup is to ladle it into a crusty, sourdough bread bowl! The last bits of the soup absorb into the inner crust of the bowl and it’s so satisfying to tear away pieces of the soup soaked bread bowl and scarf them down as you finish up the soup.

Broccoli cheddar soup in a bowl up close with shredded cheddar cheese on top.

More Delicious Soup Recipes You Will Love

A close up of a bowl of broccoli cheddar soup with a spoon.

Easy Broccoli Cheddar Soup

A deliciously cozy recipe for Easy Broccoli Cheddar Soup. We love serving it in a sourdough bread bowl or with a side of crusty bread for dipping. This soup is the ultimate comfort food!

Course dinner, lunch, Soup

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings people

Calories 445kcal

Author Teri & Jenny

Ingredients

soup

5 tbsp unsalted butter
½ onion chopped
⅓ cups all purpose flour
2 cups chicken stock
1 celery stalk finely diced
2½ cup broccoli chopped into bite sized pieces
2 cups whole milk
2 cups shredded cheddar
salt and pepper to taste

garnish

1 cup shredded cheddar

US Customary – Metric

Instructions

Place large pot over medium heat and melt butter. Add onion and sweat, about 5 minutes.
Whisk in flour and cook for about 2 minutes.
Stir in chicken stock and season generously with salt and pepper.
Stir in celery and broccoli and bring to a boil, then reduce heat to medium-low. Let simmer until vegetables are tender, about 15 minutes.
Stir in milk and continue to simmer until soup is thick enough to just coat the back of a wooden spoon, 2 to 3 minutes. (soup should still have a 'soupy' texture)
Remove pot from heat and stir in cheddar in small handfuls, waiting until cheese melts to add more cheese.
Season with salt and pepper and top with more cheddar. Serve.

Video

Notes

Makes: ~1 1/2 quarts

Tips and Tricks for Broccoli Cheddar Soup Success

This Broccoli Cheddar Soup recipe is really simple but there are a couple important factors in making it successfully.

It’s important to remember that low and slow for adding the cheese is key. Remove the pot from the heat and add the cheese in small handfuls. Removing the pot from the heat will ensure your soup doesn’t separate, while still maintaining enough heat to melt the cheese.
Also make sure the added shredded cheese fully incorporates and melts into the soup before adding more. This will guarantee the soup stays creamy and smooth. If the cheese is added too quickly you run the risk of your soup becoming gritty.

Make Ahead Instructions for Our Broccoli Cheddar Soup

Our soup can be made up to 3 days ahead of time, stored in an airtight container in the refrigerator.

Nutrition

The post Easy Broccoli Cheddar Soup appeared first on Spoon Fork Bacon.

Tomato Soup Recipe

I get so excited to make our Tomato Soup Recipe every year! My favorite time to make it is the very end of summer leading into fall. I’m able to find the best, super ripe and sweet roma tomatoes this time of year, which makes the best tasting tomato soup. Our homemade tomato soup takes a little bit of time to make, but it’s totally worth it and very easy to make! My mouth waters…

The post Tomato Soup Recipe appeared first on Spoon Fork Bacon.

Tomato soup recipe in two bowls with garlic bread on the side.

Our homemade tomato soup takes a little bit of time to make, but it’s totally worth it and very easy to make! My mouth waters every time I think about this soup! It’s incredible on its own, with a gooey grilled cheese (classic!) or with our buttery garlic bread!

How to Make the BEST Tomato Soup Recipe

Ingredients

Process

Preheat oven to 375°F. Spread tomato halves onto a baking sheet and drizzle with olive oil. Season with salt and pepper.
Roast tomatoes.

Tomatoes on a baking sheet about to be roasted to make tomato soup.

Roasted roma tomatoes on a baking sheet.

While tomatoes are in the oven, melt the butter in a large pot. Add onion and sauté.
Stir in the garlic and thyme and sauté.

Onions cooking in a pot to make tomato soup.

Add crushed tomatoes, basil leaves, dried basil, and sugar. Season with salt and pepper.
Stir the mixture and reduce the heat to medium or medium-low and simmer.

Pour broth and roasted tomatoes into the pot. Season with salt and pepper.
Continue to simmer soup, stirring occasionally.

Tomato soup base with roasted tomatoes and broth added.

Carefully pour hot soup into a blender.
Place a clean dish towel over the closed lid and blend until smooth.

Tomato soup in a blender about to be blended.

Freshly blended tomato soup in a blender.

Pour soup back into the pot.
Stir in the cream until fully incorporated.

Heavy cream added into a stock pot full of tomato soup.

Simmer tomato basil soup for 2 to 3 minutes before ladling into bowls. Top each serving of tomato soup with fresh basil leaves. Serve.

Tools You Will Need

Fresh vs Canned Tomatoes for Our Tomato Soup Recipe

I mentioned earlier that I love using fresh roma tomatoes at their peak ripeness for our recipe and it’s true! Fresh roma tomatoes are my first preference because they have amazing flavor (that become even more concentrated and delicious once they’re roasted).

That doesn’t mean you can’t get amazing results with whole canned tomatoes. I love that high quality canned tomatoes are so readily available. The flavors are also already nicely concentrated, so the roasting step can be skipped all together (which will save you about 45 minutes!). Just add a 28 ounce can of whole peeled tomatoes to the pot, as you would with the roasted tomatoes.

Overall, the most important aspect of out tomato soup recipe is to use high quality tomatoes that have great flavor!

Why This is the BEST Tomato Soup Recipe!

We roast our tomatoes, which really concentrates the delicious, sweet and acidic tomato flavor!
We add basil (both fresh and dry…just trust us on this one) to our soup and it’s hard to find a better combo than tomato and basil!
We add a touch of cream which adds a subtle, rich and creamy flavor to this extra cozy tomato basil soup recipe.
The our homemade tomato soup truly has the best tomato forward flavor that’s super smooth, creamy, well balanced with the basil, and will warm you right up!

Make Ahead and Freezing Instructions

Make Ahead

Our tomato soup recipe can be made up to 5 days in advance. Cool the finished soup, transfer to an airtight container and refrigerate until ready to use. To reheat, pour soup into a pot and simmer over medium-low to medium heat, stirring occasionally, until heated through.

Freezing

Our soup can be frozen for up to 3 months. Cool the finished soup (leaving out the cream) transfer to an airtight container and freeze until ready to use. To thaw and reheat, transfer container of soup to refrigerator and thaw overnight. Once soup has thawed (a little frozen is okay), pour it into a post and simmer over medium-low to medium heat, stirring occasionally, until heated through. Once heated through, stir in cream simmer for a few minutes and serve.

Variations

As I mentioned earlier, you can totally swap the fresh tomatoes our for canned ones.
We love the tomato-basil combination of flavors, but if you’re more of a purist, you can omit the fresh and dried basils from the recipe, for more of a classic tomato soup.
If you want a slightly healthier version, you can omit the cream and replace it with whole milk or plain yogurt.
If you have an immersion blender, you can use that to puree the soup instead of a blender.

Tomato soup recipe in two bowls with garlic bread.

More Delicious Soup Recipes You Will Love

Tomato Soup Recipe

The best Tomato Soup Recipe you'll ever taste! Our soup is rich, smooth, creamy, and filled with bright tomato and basil flavor. It's the perfect soup for a chilly night in! Serve with a buttery grilled cheese, garlic bread or just on its own!

Course dinner, lunch

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 1 20

Total Time 1 30

Servings

Calories 364kcal

Author Teri & Jenny

Ingredients

1 ½ pounds Roma tomatoes, sliced lengthwise
3 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
1 medium yellow onion, diced
4 garlic cloves, minced
1 tablespoon fresh thyme, minced
1 (28 ounce) can crushed tomatoes
2 cups basil leaves, roughly chopped
2 tablespoons dried basil
1 tablespoon sugar
2 cups low sodium chicken broth
salt and pepper to taste
⅔ cup heavy cream

US Customary – Metric

Instructions

Preheat oven to 375°F.
Spread tomato halves onto a baking sheet and drizzle with olive oil. Season with salt and pepper.
Roast tomatoes for about 45 minutes.
While tomatoes are in the oven, melt the butter in a large pot over medium-high heat.
Add onion and sauté for 5 minutes.
Stir in the garlic and thyme and sauté for another 5 minutes.
Add crushed tomatoes, basils and sugar. Season with salt and pepper.
Stir the mixture and reduce the heat to medium or medium-low and simmer for 10 minutes.
Pour broth and roasted tomatoes into the pot. Season with salt and pepper.
Continue to simmer soup, for about 15 minutes, stirring occasionally.
Carefully pour soup into a blender and blend until smooth.
Pour soup back into the pot and stir in the cream until fully incorporated.
Simmer the soup for 2 to 3 minutes before ladling into bowls.
Top each soup with fresh basil leaves. Serve.

Video

Notes

**Makes about 1 3/4 quarts, each serving is about 1 1/4 cups**

Make Ahead and Freezing Instructions

Make Ahead

Freezing

Variations

As I mentioned earlier, you can totally swap the fresh tomatoes our for canned ones.
We love the tomato-basil combination of flavors, but if you’re more of a purist, you can omit the fresh and dried basils from the recipe, for more of a classic tomato soup.
If you want a slightly healthier version, you can omit the cream and replace it with whole milk or plain yogurt.
If you have an immersion blender, you can use that to puree the soup instead of a blender.

Nutrition

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