Recipes - Page 2 of 37 - Grumpy's Honeybunch

Tuna Macaroni Salad with Green Peas

February 20, 2025 by Shelby Law Ruttan 1 Comment

This creamy Tuna Macaroni Salad with Green Peas is a nostalgic favorite that brings back memories of summer camping trips and family reunions. It's a simple, satisfying dish that combines tender elbow macaroni, flaky tuna, and sweet green peas in a creamy dressing.

Close-up of creamy tuna macaroni salad with green peas, topped with quartered hard-boiled eggs and a sprinkle of paprika, served in a glass bowl.

If you enjoy chilled pasta salads like this one, you might also like my Creamy Parmesan Pasta Salad. It's a great complement to this tuna version and makes a delicious side for cookouts or casual dinners.

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Why You'll Love Tuna Macaroni Salad

Quick & Easy: Ready in under 30 minutes, making it perfect for busy weeknights or last-minute gatherings.

Budget-Friendly: Utilizes pantry staples for a cost-effective meal.

Versatile: Great as a side dish for barbecues or as a light main course.

Variations to Try

Pasta Swap: Use rotini, penne, or whole wheat pasta for a different texture.

Protein Alternative: Replace tuna with cooked shredded chicken or canned salmon.

Dressing Change: Substitute Greek yogurt for a lighter option.

Add Crunch: Incorporate chopped celery, bell peppers, or red onion.

Cheesy Upgrade: Mix in shredded cheddar or crumbled feta for added richness.

Dill Twist: Stir in fresh dill or pickle relish for extra tang

Overhead image of salad with tuna and peas in a large bowl.

Tips for Success

Flavor Development: Allow the salad to chill for at least 30 minutes before serving to let the flavors meld together.

Pasta Texture: Cook the macaroni just until al dente to prevent it from becoming mushy.

Refreshing Leftovers: If the salad seems dry after chilling, stir in a splash of milk or a bit more mayonnaise to refresh it.

How to Store Leftovers

Store in an airtight container in the fridge for up to 3 days.

Do not freeze-the mayo-based dressing doesn't hold up well when thawed.

Glass bowl filled with creamy tuna macaroni salad mixed with green peas and topped with sliced hard-boiled eggs and a dusting of paprika, set on a rustic wooden table.

Serving Suggestions

This Tuna Macaroni Salad with Green Peas is a timeless dish that's sure to become a staple in your recipe collection. Its creamy texture and delightful flavors make it a hit at any gathering.

Serve as a light lunch with buttery bread chips or crusty bread.
Pair with grilled chicken, burgers, or sandwiches for a hearty meal.
Include in a picnic spread alongside other summer favorites.

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Side view of a bowl of Tuna Macaroni Salad garnished with quartered hard boiled eggs.

Tuna Macaroni Salad with Green Peas

Shelby Law Ruttan

A creamy, classic Tuna Macaroni Salad made with elbow pasta, flaky tuna, and sweet green peas. Perfect for picnics, potlucks, or an easy lunch!

5 from 1 vote

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Prep Time 10

Total Time 10

Course Side Dish

Cuisine American

Servings

Calories 375 kcal

Equipment

Large pot (for cooking pasta)
colander (for draining)
mixing bowl
Spoon
Measuring cups & spoons

As an Amazon Associate I earn from qualifying purchases.

Ingredients

2 cups dried elbow macaroni , cooked according to package and cooled
4 ounces white tuna fish , drained and flaked.
2 large hard boiled eggs
1 cup frozen peas , thawed and drained
¼ cup diced red onion
1 cup mayonnaise
¼ teaspoon cayenne pepper
1 teaspoon paprika optional

Instructions

Add the cooked elbow macaroni, tunafish, peas, and red onion to a large mixing bowl. Toss to combine.
Add the mayonnaise and cayenne pepper to the macaroni salad mixture and stir to coat.
Arrange quarted hard boiled eggs over the top of the macaroni salad. Sprinkle with paprika (if using). Refrigerate until ready to consume.

Nutrition

Calories: 375kcalCarbohydrates: 30gProtein: 11gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 13gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 64mgSodium: 250mgPotassium: 186mgFiber: 2gSugar: 2gVitamin A: 251IUVitamin C: 8mgCalcium: 24mgIron: 1mgNet Carbohydrates: 27g

Keyword Macaroni Salad with Tuna and Peas, Tuna Macaroni Salad

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Garlic Scallion Noodles

February 19, 2025 by Shelby Law Ruttan 23 Comments

Garlic Scallion Noodles are rich, buttery, and full of sweet, caramelized scallion flavor with an optional kick of heat. This simple yet bold dish comes together quickly, making it perfect for a weeknight meal or a satisfying side.

Side view of garlic scallion noodles in a bowl.

Inspired by the bold flavors of Asian-style noodle dishes, this recipe takes the simplicity of scallion oil noodles and adds a rich, buttery depth. If you love savory, umami-packed meals, you might also enjoy Thai Peanut Chicken Noodles for a nutty, slightly spicy twist!

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Why You'll Love Garlic Scallion Noodles

Incredibly flavorful - The mix of garlic, scallions, and butter creates a rich, aromatic sauce.

Quick and easy - Ready in about 15 minutes with minimal effort.

Versatile - Enjoy as a main dish or a side with protein.

How to Make Garlic Scallion Noodles

Start the noodles in a large pot of water and while the noodles are cooking, create your sauce. Below is a quick overview of how to make this delicious Garlic Scallion Noodle recipe!

Saute garlic and scallions

Add the butter to a large skillet over medium heat and cook until melted and bubbly. Add the white parts of the scallion and the garlic. Stir fry for 12 minutes being careful not to burn the garlic.

Add sauces and sugar

Add the soy sauce, oyster sauce, and brown sugar to the butter mixture in the skillet and stir well to mix.

Toss pasta

Add the cooked noodles and toss well evenly distribute the sauce. Sprinkle with the green parts of the scallion to garnish.

See recipe card below for ingredient list and full instructions.

Substitutions

Noodles - Use udon or ramen noodles in place of spaghetti.

Dairy-free - Swap plant-based butter.

Soy sauce - Use tamari or coconut aminos for a gluten-free option.

Variations

Crunchy topping - Garnish with fried shallots or crushed peanuts.

Spicy - Add chili crisp or sriracha for extra heat.

Protein boost - Toss in shrimp, chicken, or tofu for a complete meal.

Extra veggies - Stir in bok choy, mushrooms, or bell peppers.

Cooked Garlic Scallion Noodles in a skillet.

Top Tips

Use low heat when cooking garlic and scallions to avoid burning.

Reserve some pasta water to adjust the sauce consistency if needed.

Toss thoroughly to coat the noodles evenly in the sauce.

Let it sit for a minute after cooking so the flavors meld together.

How to Store and Reheat Leftovers

Store leftovers in an airtight container in the fridge for up to 3 days.

To reheat:

Stovetop - Reheat in a pan over medium heat, adding a splash of water if needed.
Microwave - Heat in short bursts, stirring in between to prevent drying out.

Overhead view of garlic scallion noodles in an orange bowl with a blue napkin.

Serving Suggestions

Top with a soft-boiled egg for extra richness.

Pair with Air Fryer Teriyaki Chicken or or Crispy General Tso's Tofu.

Serve alongside a light cucumber salad for freshness.

When you make this Garlic Scallion Noodles recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

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Garlic Scallion Noodles

Shelby Law Ruttan

Garlic Scallion Noodles are rich, buttery, and packed with sweet, caramelized scallion flavor. Quick, easy, and perfect for any meal!

5 from 1 vote

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Prep Time 10

Cook Time 7

Total Time 17

Course Side Dish

Cuisine Asian

Servings

Calories 295 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients

8 ounces spaghetti cooked according to package
4 scallions whites and green parts separated
2 tablespoons salted butter
4 large garlic cloves minced
2 tablespoons brown sugar
1 teaspoon soy sauce
1 tablespoon oyster sauce

Instructions

Add the butter to a large skillet over medium heat and cook until melted and bubbly. Add the white parts of the scallion and the garlic. Stir fry for 12 minutes being careful not to burn the garlic.
Add the soy sauce, oyster sauce, and brown sugar to the butter mixture in the skillet and stir well to mix.
Add the noodles and toss well evenly distribute the sauce on the noodles. Sprinkle with the green parts of the scallion to garnish.

Video

Notes

Tips and Substitutions

Break the spaghetti noodles in half before cooking them. This will eliminate long strands that is hard for the kids to handle.
Swap out the spaghetti noodles for ramen noodles or lo mein noodles.
If you want to reduce the sodium in this recipe, use Coconut Aminos in place of Soy Sauce.
Substitute 1 shallot for the green onion.
Add 1 teaspoon fresh minced ginger along with the garlic in step
If you want to reduce the amount of sugar, either cut it down to 1 tablespoon or substitute a brown sugar substitute.
Add shrimp or chicken to the noodles for a complete meal. Fry the protein first in 1 teaspoon olive oil, 1 teaspoon sesame oil, with salt, pepper (to taste), and one tablespoon of soy sauce. Add back to the noodles just prior to serving.

Nutrition

Serving: 1gCalories: 295kcalCarbohydrates: 51gProtein: 8gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 15mgSodium: 259mgPotassium: 187mgFiber: 2gSugar: 8gVitamin A: 295IUVitamin C: 3mgCalcium: 34mgIron: 1mgNet Carbohydrates: 48g

Keyword Garlic Scallion Noodles

Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

General Tso's Tofu

February 19, 2025 by Shelby Law Ruttan 68 Comments

Crispy, golden tofu coated in a sweet, spicy, and savory sauce-General Tso's Tofu is a plant-based twist on the takeout classic. It's the perfect balance of crunchy, sticky, and flavorful, making it an irresistible dinner option.

Overhead skillet view of Triangular shapes of crispy general tso's tofu coated in sauce and sprinkled with green onion tops.

Inspired by the ever-popular General Tso's Chicken, this version swaps chicken for tofu while keeping all the bold flavors intact. If you've ever enjoyed dishes like Orange Tofu, you'll love this homemade take on a restaurant favorite.

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Why You'll Love General Tso's Tofu

Crispy Perfection - The tofu is fried to golden, crunchy goodness before being coated in sauce.

Bold, Balanced Flavors - A mix of sweet, spicy, tangy, and savory elements makes every bite exciting.

Easy to Make at Home - No need for takeout when you can make this quick and delicious dish in your own kitchen.

Ingredients

Two bricks of tofu that have been pressed with a bowl of cornstarch in the background.

Extra-firm tofu holds up the best when frying and provides a nice chew to each bite.

Corn starch coats the tofu and provides a nice crunchy outer layer.

Olive oil for frying

Brown sugar brings sweet, caramel notes savory-sweet sauce

Hoisin sauce, an cantonese condiment made with fermented soybean paste and spices.

Ketchup adds sweet and sour sauce elements.

Soy sauce adds saltiness and umami elements to the sauce.

Sesame oil adds aromatic, nutty notes to the General Tso's Tofu sauce.

Green onions for garnish

Fresh ginger often used in asian cuisine, adds a peppery sweet heat.

Dried chili peppers for added spicy heat.

How to Prepare the Tofu

Below is a visual on how to prepare the tofu for this General Tso's Tofu recipe.

Tofu pressed between thick paper towel layers with a heavy plate on top to express water out.

Press Tofu

Place tofu in a tofu press or use a heavy plate with paper towels to press excess liquid from the brick of tofu.

Cut

Cut tofu into squares and then cut into a diagonal to create triangle shaped pieces.

Crispy General Tso's Tofu pieces browning in a hot skillet.

Fry

Coat tofu pieces with cornstarch and fry in a hot skillet with oil.

Make sauce

Remove tofu from skillet and set aside. Add sauce ingredients and whisk together, cooking until sauce begins to thicken.

Crispy General Tso's Tofu Sauce added to skillet with tofu tossed in it to coat.

Combine

Return tofu to skillet and toss to coat. Garnish with green onion tops.

See recipe card below for ingredient amounts and complete instructions.

Substitutions

Tofu Alternative - Swap tofu for tempeh or seitan for a different texture.

Soy Sauce Substitute - Use tamari for a gluten-free option or coconut aminos for a slightly sweeter taste.

Cornstarch Replacement - Arrowroot powder or potato starch can be used for a similar crispy coating.

Variations

Baked Version - Instead of frying, bake the tofu at 400°F for 25-30 minutes, flipping halfway through.

Air-Fried Tofu - Achieve crispiness with less oil by air-frying the tofu at 375°F for about 15 minutes.

Extra Veggies - Add bell peppers, broccoli, or snap peas for more texture and nutrients.

Overhead skillet view of General Tso's Tofu garnished with green onion tops.

Recipe FAQ's

What is General Tso's Sauce made of?

General Tso's Sauce is a spicy sweet sauce made with soy sauce, chili sauce, some sweetener, and vinegar.

What is the best chili pepper to use in General Tso's Tofu Sauce?

Traditionally whole dried Sichuan chili peppers are used. Regular red pepper chili flakes work in place of the whole peppers.

What can I use in place of cornstarch?

Potato starch or rice flour works similar to cornstarch and will create a crispy outer shell on the tofu pieces.

Top Tips for the Best General Tso's Tofu

Sauce at the end - Add the sauce just before serving to keep the tofu from getting soggy.

Press the tofu - Removing excess moisture helps it crisp up better.

Coat evenly - Toss the tofu in cornstarch for a light, crunchy crust.

Fry in batches - Avoid overcrowding the pan to maintain crispiness.

Crispy General Tso's Tofu pinnable image

Store and Reheat General Tso's Tofu

Store leftovers in an airtight container in the refrigerator for up to 3 days.

To reheat:

Stovetop: Reheat in a pan over medium heat until warmed through.
Oven: Bake at 350°F (175°C) for about 10 minutes.
Air Fryer: Heat at 350°F (175°C) for 5-7 minutes to restore crispiness.

Serving Suggestions

Serve over a bed of brown rice, Cauliflower Fried Rice or with a delicious bowl of Sesame Peanut Noodles.

For an appetizer try these vegan Air Fryer Egg Rolls or Crab Rangoon.

Up close image of general tsos tofu cut into rectangle shapes with green onion garnish and a long chili pepper on top.

When you make this Crispy General Tso's Tofu recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

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Crispy General Tso's Tofu

Shelby Law Ruttan

General Tso's Tofu is a crispy, saucy, and flavorful plant-based take on the classic! A quick and easy dinner that beats takeout.

5 from 14 votes

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Prep Time 30

Cook Time 10

Total Time 40

Course Main Dish

Cuisine Asian

Servings servings

Calories 269 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients

For the Tofu

2 pounds extra firm tofu
4 tablespoons cornstarch
¼ cup olive oil

For the Sauce

¼ cup brown sugar
3 tablespoons hoisin sauce
3 tablespoons white vinegar
3 tablespoons sugar-free ketchup
1 tablespoons soy sauce
½ cup water
1 tablespoon sesame oil
4 green onions sliced, white and green parts separate
1 teaspoon chopped fresh ginger
5 whole dried chili peppers

Instructions

Heat a large skillet over medium-high heat with olive oil until hot.
Add the cornstarch to a shallow bowl and coat the tofu with cornstarch on all sides. Fry the tofu in hot oil for 2 minutes on each side, until tofu coating is golden brown. Remove from the frying pan with a skimmer spoon. Place on a layer of paper towels to absorb any grease. Set aside.
In a small bowl mix together the brown sugar, hoisin sauce, vinegar, ketchup, soy sauce, and water until combined. Set aside.
In the same skillet the tofu was fried in, heat sesame oil over medium-high heat until hot. Stir in the white part of the green onions and the ginger. Fry for 1 minute, until fragrant.
Add the general tso's sauce mixture to the skillet along with the dried chili peppers. Bring the sauce mixture to a boil over medium high heat, then reduce heat and simmer for 2 minutes, until the sauce begins to thicken.
.Add the fried tofu back to the sauce mixture and toss to coat. Serve garnished with green part of the onion.

Notes

Substitutions

Tofu Alternative – Swap tofu for tempeh or seitan for a different texture.

Soy Sauce Substitute – Use tamari for a gluten-free option or coconut aminos for a slightly sweeter taste.

Cornstarch Replacement – Arrowroot powder or potato starch can be used for a similar crispy coating.

Top Tips for the Best General Tso's Tofu

Sauce at the end – Add the sauce just before serving to keep the tofu from getting soggy.

Press the tofu – Removing excess moisture helps it crisp up better.

Coat evenly – Toss the tofu in cornstarch for a light, crunchy crust.

Fry in batches – Avoid overcrowding the pan to maintain crispiness.

Store and Reheat General Tso's Tofu

Store leftovers in an airtight container in the refrigerator for up to 3 days.

To reheat:

- Stovetop: Reheat in a pan over medium heat until warmed through.

- Oven: Bake at 350°F (175°C) for about 10 minutes.

- Air Fryer: Heat at 350°F (175°C) for 5-7 minutes to restore crispiness.

Nutrition

Calories: 269kcalCarbohydrates: 22gProtein: 12gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 1mgSodium: 498mgPotassium: 293mgFiber: 1gSugar: 13gVitamin A: 191IUVitamin C: 2mgCalcium: 65mgIron: 2mg

Keyword General Tsos Tofu

Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Classic Lobster Rolls

February 18, 2025 by Shelby Law Ruttan 3 Comments

These Classic Lobster Rolls are all about highlighting sweet, tender lobster meat tossed in a light tarragon mayo. The lobster salad is tucked into a buttery, toasted New England-style roll for a rich, refreshing, and perfect warm-weather meal.

Overhead image of a classic lobster roll on a seashell plate with lemon and tarragon garnish.

If you love fresh seafood, a lobster roll is the ultimate indulgence with its sweet, tender meat and creamy, flavorful dressing. While shrimp rolls offer a similar handheld experience, the delicate richness of lobster makes this dish feel extra special.

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Why You'll Love Classic Lobster Rolls

Simple and Elegant - It's an easy recipe with a gourmet feel, perfect for entertaining or a quick indulgence.

Fresh and Flavorful - Tarragon adds a light, slightly anise-like note that pairs beautifully with lobster.

Quick to Prepare - With just a few steps, you can have these ready in minutes.

Ingredients

This recipe is very basic. You need steamed lobster meat (the grocery store will do this for free), a mayonnaise based dressing flavored with fresh tarragon, and these New England Split Top Lobster Rolls (affiliate link).

Substitutions

Lobster Meat Alternative - Swap lobster for cooked shrimp or crab if you need a more affordable or accessible option.

Tarragon Replacement - Use fresh dill, chives, or parsley for a different herbal touch.

Mayonnaise Swap - Try Greek yogurt or crème fraîche for a tangier, lighter alternative.

Overhead view of Classic Lobster Rolls on a seashell plate with lemon wedges and a green napkin

Variations

Bacon Lobster Roll - Crispy bacon bits add a smoky, salty crunch.

Spicy Lobster Roll - Add a pinch of cayenne or a few dashes of hot sauce for heat.

Lemon-Garlic Butter Lobster Roll - Skip the mayo and toss the lobster in warm garlic butter with a squeeze of lemon.

Top Tips for the Best Lobster Rolls

Two New England Style Rolls toasting in a cast iron skillet

Toast the buns just right - A golden, buttery crispness adds the perfect contrast to the filling.

Chill the filling before assembling - A short chill helps the flavors meld together.

How to Store Leftovers

If you have leftover lobster filling, store it in an airtight container in the refrigerator for up to two days. Keep the rolls separate until serving.

Serving Suggestions

Make it a Seafood Feast - Serve alongside slow cooker clam chowder or air fryer corn on the cob.

Classic Side Pairings - Serve with air fryer frozen fries, homemade coleslaw, or a fresh green salad.

Summer Vibes - Pair with a watermelon lime sangria or peach mojito.

When you make this Classic Lobster Rolls recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

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Classic Lobster Rolls

Shelby Law Ruttan

These Classic Lobster Rolls feature fresh lobster tossed in a light tarragon mayo and served in buttery, toasted New England-style rolls.

5 from 1 vote

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Prep Time 15

Total Time 15

Course Main Dish

Cuisine American

Servings

Calories 371 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients

3 tablespoon mayonnaise
½ teaspoon Lemon rind
1 teaspoon tarragon minced
½ teaspoon dijon mustard
1½ teaspoon lemon juice
2 teaspoon minced green onions
2 tablespoon finely chopped celery
4 cups Lobster meat cut into bite sized pieces
4 New England Style Hot Dog Rolls
2 tablespoon butter

Instructions

In a large small mixing bowl, stir together mayonnaise, lemon rind, tarragon, mustard, and lemon juice.
Toss together lobster meat, celery, and green onions.
Stir mayonnaise dressing into lobster ingredients until well coated.
Spread hot dog bun on each side with butter and toast each side until browned.
Divide lobster salad mixture between hot dog rolls.
Alternatively, serve the lobster salad in lettuce cups for a low carb sandwich.

Notes

Omit the hotdog rolls for a total of 4 carbs per serving, making this a low carb and keto friendly salad!

Nutrition

Serving: 1gCalories: 371kcalCarbohydrates: 23gProtein: 33gFat: 16gSaturated Fat: 5gCholesterol: 124mgSodium: 802mgFiber: 1gSugar: 2g

Keyword Classic Lobster Roll, Lobster Rolls

Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Chicken Artichoke Portobello Pizza

February 14, 2025 by Shelby Law Ruttan 21 Comments

Looking for a low-carb pizza that's packed with flavor? This Chicken Artichoke Portobello Pizza swaps out traditional dough for a hearty portobello mushroom cap, loaded with a creamy, savory chicken and artichoke topping.

Grilled Chicken Artichoke Portobello Pizzas made with mushroom caps.

The inspiration for this recipe comes from classic spinach artichoke dip, one of my favorite recipes on my website. If you love dishes like Buffalo Chicken Stuffed Mushrooms, you'll appreciate this easy and delicious take on pizza night.

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Why You'll Love Chicken Artichoke Portobello Pizza

Low Carb & Keto-Friendly - A satisfying way to enjoy pizza without the carbs.

Quick & Easy - Ready in under 30 minutes, perfect for weeknights.

Rich & Creamy Flavor - The chicken and artichoke filling is packed with cheesy goodness.

Ingredients

Creamy and savory, the chicken filling for these mushroom pizzas is made with cream cheese, butter, and heavy cream! I like to use either leftover homemade rotisserie chicken or will buy pre-cooked chicken and artichoke hearts from the store.

You couldn't get more basic and still be super flavorful! For a full list of ingredients, check out the recipe card at the bottom of this post.

How to Make Chicken Artichoke Portobello Pizza

Portobello Mushroom cap on a cutting board.

Prepare mushroom cap

Remove stems and gills from mushroom cap and wipe mushroom with a damp paper towel to remove any dirt.

Chicken artichoke filling in a mixing bowl.

Make chicken filling

In a large bowl, mix together cream cheese, butter, heavy cream, chicken, artichokes, and chives.

Portobello mushroom stuffed with chicken artichoke cheese filling on a stone baking sheet.

Fill and grill

Fill prepared mushroom caps with chicken filling and top with mozzarella cheese. Grill or bake in oven.

See recipe card below for complete instructions.

Substitutions

Mushroom Base Alternative - Try halved bell peppers or zucchini boats for a different low-carb option.

Dairy-Free Version - Use a dairy-free cream cheese and and dairy free mozzarella.

Protein Swap - Use shredded turkey or cooked shrimp in place of chicken.

Variations

Spinach & Feta - Add chopped spinach and crumbled feta for a Mediterranean twist.

Buffalo Chicken - Toss the chicken in buffalo sauce and top with blue cheese crumbles.

Pesto Chicken - Swap out the creamy filling for a basil pesto and mozzarella combo.

Italian Sausage - Replace the chicken with crumbled Italian sausage for a heartier version.

One portobello mushroom with chicken and artichoke stuffing on a baking stone.

Top Tips for Preparing This Recipe

Drain Artichokes Well - Excess moisture can make the filling too runny.

Choose Large Mushrooms - Look for firm portobello caps with deep gills for the best texture.

How to Store and Reheat Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat in a 350°F oven for 10 minutes or until warmed through. Avoid microwaving, as it can make the mushrooms soggy.

Serving Suggestions

Serve alongside roasted radishes for complete low carb hearty meal.
Enjoy with a side of cauliflower rice for an extra low-carb option.

Related Recipes

When you make this Chicken Artichoke Portobello Pizza recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Chicken Artichoke Portobello Pizza

Shelby Law Ruttan

A low-carb pizza alternative using a hearty portobello mushroom cap as the base, topped with a creamy, cheesy chicken and artichoke filling. Can be made on the grill or roasted in the oven.

4.94 from 44 votes

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Prep Time 15

Cook Time 15

Total Time 30

Course Keto Main Dish

Cuisine American

Servings

Calories 318 kcal

Equipment

Stoneware baking dish
cutting board
Sharp knife
mixing bowl
Mixing spoon

As an Amazon Associate I earn from qualifying purchases.

Ingredients

For the filling:

3 ounces roasted chicken , diced
1 cup Mozzarella Cheese , divided
4 ounces cream cheese , softened
2 tablespoon butter , softened
2 tablespoon fresh chives , chopped
1 teaspoon fresh rosemary
2 cloves garlic , minced
½ cup marinated artichoke hearts , chopped (plus more for topping)
Sweety peppers for topping (optional)

For the Mushroom Pizza Base:

4 large portobello mushroom caps , cleaned with stems and gills removed
avocado oil

Instructions

Preheat the grill on high heat with pizza stone lightly coated with avocado oil.
Cream together cream cheese, butter, chives, rosemary, and garlic. Add the Asiago cheese and ½ cup of mozzarella cheese. Stir in chicken and artichoke hearts.
Wipe mushroom caps clean with a damp paper towel and remove stems. Scrape out gills with a spoon.
Divide filling evenly between mushroom caps. Top mushroom caps with remaining 1-ounce mozzarella cheese, diced artichoke hearts, and sweety peppers.
Place mushrooms on a pizza stone on a hot grill (temp should remain around 450 degrees). Lower grill lid and grill for 15 minutes or until filling is bubbly and mushrooms have begun to release juices.
Cool at least 10 minutes prior to serving - mushrooms will be very hot!

Notes

To roast in the oven, preheat oven to 400 degrees F. Place tray of chicken artichoke mushroom pizzas on stone baking pan and bake in oven for 15-20 minutes, until mushrooms have released their water.

Nutrition

Serving: 1mushroom capCalories: 318kcalCarbohydrates: 7gProtein: 15gFat: 26gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 82mgSodium: 428mgPotassium: 425mgFiber: 2gSugar: 4gVitamin A: 1070IUVitamin C: 7mgCalcium: 185mgIron: 1mgNet Carbohydrates: 5g

Keyword Grilled Chicken Artichoke Portobello Pizza

Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Basic Beef Stew Recipe

February 13, 2025 by Shelby Law Ruttan 11 Comments

This basic beef stew recipe is hearty, comforting, and packed with tender beef, potatoes, and carrots in a rich, flavorful broth. It's the perfect one-pot meal for a cozy dinner on chilly nights.

Inspired by the slow-cooked flavors of Crockpot Venison Stew, this recipe keeps things simple while delivering deep, homey flavors. The combination of seared beef and slow-simmered vegetables makes this dish feel like a classic straight from grandma's kitchen.

Why You'll Love Basic Beef Stew

Easy to Make: Simple ingredients and minimal prep make this a beginner-friendly dish.

One-Pot Wonder: Less cleanup means more time to enjoy your meal.

Make-Ahead Friendly: Tastes even better the next day as the flavors develop.

Ingredients

This beef stew recipe is made with the most basic ingredients and ones you likely already have on hand!

See the recipe card below for a full list of ingredients.

How To Make Basic Beef Stew Recipe

Sear

Sear stew meat with olive oil in a hot pan until browned. Remove from pot and set aside.

Saute

Saute onion and garlic in same pot beef was seared in.

Beef cubes with veggies in broth in large pot.

Simmer

Return beef to pot and add remaining ingredients. Simmer 30 minutes, til vegetables are tender.

Thicken

Mix flour and water, stir into hot beef stew mixture and bring to a boil. Simmer until thickened.

Add peas

Stir in frozen peas.

Heat

Heat Beef Stew until peas are warmed, about 2 minutes.

See recipe card below for full instructions.

Ingredient Substitution Ideas

Broth: Substitute with vegetable broth for a slightly different flavor profile.

Beef: Swap for boneless chicken thighs for a lighter version.

Potatoes: Use sweet potatoes for a slightly sweeter and nutrient-rich option.

Variations to Try

Spicy Beef Stew: Add red pepper flakes or diced jalapeños for heat.

Herb-Infused Stew: Stir in fresh rosemary and thyme for extra depth.

Tomato-Based Stew: Mix in crushed tomatoes for a tangy twist.

Overhead image of an orange bowl filled with basic beef stew recipe with a side of buttered wheat breat above the bowl of stew.

Top Tips for the Best Beef Stew

Taste and Adjust: Add salt and pepper at the end to balance flavors.

Brown the Beef: Searing the beef before simmering locks in flavor.

Low and Slow Cooking: Simmering on low heat ensures tender meat.

Thicken the Broth: Mix a bit of cornstarch with water and stir in for a thicker consistency.

How to Store Leftovers

Freezer: Freeze in portioned containers for up to 3 months.

Refrigerator: Store in an airtight container for up to 4 days.

To Reheat: Heat on the stovetop on low heat, stirring occasionally, until warmed through. Or, warm in the microwave in 30-second intervals, stirring between each, to prevent uneven heating.

Beef Stew bite shot on a spoon over an orange bowl of stew with a side of buttered whole wheat bread.

Related Recipes

Serve with..

Serve with warm homemade soft white bread to soak up the rich broth.
Pair with a fresh green salad for a balanced meal.
Enjoy over mashed potatoes or garlic mashed cauliflower for an extra comforting twist.

When you make this Basic Beef Stew recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Basic Beef Stew Recipe

Shelby Law Ruttan

A simple and hearty Basic Beef Stew recipe with tender beef, potatoes, and carrots simmered in a rich, flavorful broth. Perfect for a cozy meal!

5 from 2 votes

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Prep Time 10

Cook Time 50

Total Time 1

Course Main Dish

Cuisine American

Servings

Calories 352 kcal

Equipment

Large pot
cutting board
Sharp knife
Flathead wooden spoon

As an Amazon Associate I earn from qualifying purchases.

Ingredients

1 pound beef stew meat
1 large garlic clove , minced
½ medium onion , diced
2 large carrots , chunked
3 cups beef broth
1 teaspoon gravy master
10 baby potatoes , cut in half
1¼ cup frozen peas
½ teaspoon dried thyme
½ teaspoon dried oregano
½ cup water
2 tablespoons flour

Instructions

Heat a large non-stick pot over medium heat. Spray lightly with cooking spray. Add the stew beef. Season with the salt and pepper and cook 4 minutes, or until browned. Remove from the heat and set aside.
Add the onion and garlic to the same pan the beef was cooked in and 4 minutes, or until onion becomes soft.
Return the stew beef to the pot along with the, beef broth, gravy master, potatoes, carrots, thyme, and oregano. Bring the mixture to a boil. Turn heat down to low and gently boil the veggies until they are just tender.
Add the frozen peas and simmer for 2 minutes.
In a small bowl, mix the flour and water together until smooth. Stir the flour mixture into gently boiling stew stirring constantly. Simmer for 2-3 minutes until thickened.

Notes

I served this with some Naan bread that I bought and then heated on the griddle just before serving. You will definitely want to serve this with some bread to sop up all the delicious gravy!

Nutrition

Calories: 352kcalCarbohydrates: 39gProtein: 33gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 771mgPotassium: 1330mgFiber: 7gSugar: 6gVitamin A: 6373IUVitamin C: 49mgCalcium: 85mgIron: 5mg

Keyword Basic Beef Stew Recipe

Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Oven Roasted Red Peppers

February 11, 2025 by Shelby Law Ruttan 1 Comment

Sweet, smoky, and incredibly versatile, oven-roasted red peppers are a simple yet flavorful addition to countless dishes. Whether you're adding them to salads, sandwiches, pasta, or as a topping on pizza, roasting your own peppers at home brings out a depth of flavor that store-bought versions just can't match.

Fresh Red Bell Peppers on a baking sheet lined with parchment paper.

Why You'll Love Oven Roasted Red Peppers

No Special Equipment Needed - All you need is an oven and a baking sheet-no open flame required.

Healthier Than Store-Bought - No added preservatives or excess sodium, just pure roasted goodness.

Budget-Friendly - Buying fresh peppers and roasting them yourself is much cheaper than jarred options.

How to Make Oven Roasted Red Peppers

Below are 4 simple steps in making oven roasted red peppers. Please see recipe card below for complete ingredient list and instructions.

Red bell peppers cut in half with cut side up.

Prepare

Preheat the oven to 450 degrees. Cut the peppers in half and remove the stems and seeds.

Red bell peppers cut side down on a parchment lined baking sheet.

Roast

Place the peppers cut side down on a parchment lined baking sheet. Lightly coat with oil, if using. Roast for 20 minutes, or until the skins blister and peppers have collapsed.

Steam

Immediately place the peppers into a plastic bag and seal the bag shut tight. Allow to steam for 30 minutes.

Peel

Remove the peppers from the bag and peel the skin from the peppers.

Ingredient Substitutions

Flavor boosters - use salt, smoked paprika, garlic powder, or Italian herbs for extra flavor.

Bell Peppers - Use yellow or orange bell peppers for a similar sweetness, or go for green peppers for a slightly bitter edge.

Oil-Free Option - Skip the oil and dry-roast them; they'll still caramelize beautifully.

Variations

Garlic Roasted Peppers - Add whole cloves of garlic to the baking sheet for a mellow, roasted garlic kick.

Spicy Roasted Peppers - Add sliced jalapeños or a sprinkle of red pepper flakes before roasting.

Balsamic Roasted Peppers - Toss the peppers in a little balsamic vinegar after roasting for a touch of tangy sweetness.

Herb-Infused Peppers - Roast with fresh thyme, rosemary, or oregano for extra aroma.

Top Tips for Success

Make Ahead - Roasted peppers store well in the fridge for up to 5 days or in the freezer for months.

Char the Skin Well - The more blistered the skin, the easier it will be to peel.

Let Them Steam - Covering the hot roasted peppers in a bowl with plastic wrap makes the skin slide right off.

Slice or Store Whole - Keep them whole for stuffing or slice them into strips for easy use in recipes.

Roasted Red Pepper on a cutting board with the skin still on the pepper.

How to Store Oven Roasted Red Peppers

Refrigerator Storage:

Place the roasted, peeled, and sliced peppers in an airtight container.
Store them plain or drizzle with olive oil for extra preservation.
Keep refrigerated for up to 5 days.

Freezer Storage:

Lay the cooled roasted peppers flat on a baking sheet and freeze until solid.
Transfer them to a freezer-safe bag or container, removing as much air as possible.
Store for up to 3 months. Thaw in the fridge before using.

Marinated Storage:

Submerge the roasted peppers in olive oil and add herbs like garlic, oregano, or thyme.
Store in an airtight jar in the fridge for up to 2 weeks.
Always use a clean utensil to remove peppers to avoid contamination.

For best flavor, bring refrigerated or frozen peppers to room temperature before serving!reezer.

Serving Suggestions

Toss into salads (like this Parmesan Pasta Salad) for a smoky-sweet bite.
Add to a sandwich or burger topping for another level of flavor
Blend into hummus or dips for a creamy, roasted touch.
Stir into pasta dishes or grain bowls for a pop of color and taste.

Related Recipes

When you make this Oven Roasted Red Pepper recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

One oven roasted red pepper on a wooden board with the pepper skin still on the pepper.

Oven Roasted Red Peppers

Shelby Law Ruttan

Easy oven-roasted red peppers with a rich, smoky flavor. Great for adding to salads, pasta, sandwiches, or blending into dips.

5 from 1 vote

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Prep Time 15

Cook Time 40

Steaming time 30

Total Time 1 25

Course Condiments, Keto Condiments

Cuisine American

Servings

Calories 42 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients

3 large red bell peppers halved and seeded
1 tablespoon olive oil

Instructions

Preheat the oven to 450 degrees. Cut the peppers in half and remove the stems and seeds.
Place the peppers cut side down on a parchment lined baking sheet. Lightly coat with oil, if using. Roast for 20 minutes, or until the skins blister and peppers have collapsed.
Immediately place the peppers into a plastic bag and seal the bag shut tight. Allow to steam for 30 minutes.
Remove the peppers from the bag and peel the skin from the peppers. Discard the skin and store the peppers as desired.

Nutrition

Serving: 0.5pepperCalories: 42kcalCarbohydrates: 5gProtein: 1gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gSodium: 3mgPotassium: 173mgFiber: 2gSugar: 3gVitamin A: 2567IUVitamin C: 105mgCalcium: 6mgIron: 0.4mgNet Carbohydrates: 3g

Keyword Oven Roasted Red Peppers, Roasted Red Peppers

Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Portobello Cheesesteak Sliders

January 31, 2025 by Shelby Law Ruttan 1 Comment

These Portobello Cheesesteak Sliders are packed with bold, savory flavors thanks to meaty portobello mushrooms and gooey provolone cheese. Perfect for game days, casual dinners, or a fun appetizer spread, this vegetarian recipe proves you don't need steak to make a great cheesesteak!

Portobello Cheesesteak Sliders on a plate with a dill pickle on the side

This recipe was inspired by the classic Philly cheesesteak and the versatility of vegetarian sliders like these Black Bean Sliders found on my website. By swapping steak for portobellos, I've created a lighter, plant-based alternative that doesn't skimp on flavor.

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Why You'll Love Portobello Mushroom Sliders

Quick and Easy: Ready in under 30 minutes with minimal prep and cooking time.

Vegetarian-Friendly: A crowd-pleasing option that's just as satisfying as the meat-based original.

Ingredients

Portobello mushroom caps, cleaned and sliced into ¼ inch strips.
Red bell peppers, seeds removed and cut into strips.
Jalapeno pepper, seeded and diced
Yellow onion, cut into slices.
Olive oil
Provolone cheese slices
Steak sauce is used for flavor, and is completely vegan and safe to use in this cheesesteak sandwich.
Soy sauce, I like to use this reduced-sodium soy sauce.

Most steak sauces are vegetarian, be sure to check ingredient lists if this is important to you. A good one to use is A-1 Steak Sauce (affiliate link).

How to Make Portobello Cheesesteak Sliders

Cook mushrooms

Heat ½ tablespoon of olive oil in a large skillet over medium high heat. Add the portobello slices and cook for 5 minutes, stirring occasionally, until caramelized. Transfer the mushrooms to a plate and set aside.

Peppers, mushrooms, and onions cooking in a stainless steel skillet.

Saute

Heat the remaining oil in the skillet. Add the onion, red bell peppers, and jalapeno slices and cook for 5 minutes, stirring occasionally, or until the vegetables are softened and begin to caramelize.

Cooked peppers, mushrooms, and onions in a skillet.

Step 3

Return the mushrooms to the skillet and stir in the soy sauce and steak sauce. Cook for 2 minutes, or until vegetables have absorbed most of the liquid.

Mushrooms and peppers in a skillet topped with provolone cheese that has begun to melt.

Step 4

Turn off the heat and season with salt and pepper (if using). Divide the vegetables into 4 piles in the skillet and top each with a slice of cheese.

Substitution Ideas

Bread: Try mini brioche buns, sweet dinner rolls, or even lettuce wraps for a low-carb option.

Cheese: Swap provolone for mozzarella, Swiss, or vegan cheese for a vegan version.

Mushrooms: Use cremini or button mushrooms if portobellos aren't available.

Variations

Spicy Kick: Add a drizzle of sriracha for extra heat.

Garlic Butter Buns: Brush the buns with garlic butter before toasting for extra flavor.

Cheese Upgrade: Use smoked gouda or sharp cheddar for a more robust flavor.

Equipment Needed

Baking sheet (optional, for toasting buns)

Large skillet

Cutting board

Chef's knife

Spatula

How to Store and Reheat

Reheating: Warm sliders in a 350°F (175°C) oven for 5-7 minutes or microwave in 20-second intervals until heated through.

Storage: Keep leftover sliders in an airtight container in the fridge for up to 3 days.

Serve with..

Pair with Air Fryer Frozen Fries, a fresh garden salad, or tortilla chips and guacamole for a complete meal.

When you make this portobello cheesesteak slider recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Featured image for portobello cheesesteak sandwich.

Portobello Cheesesteak Sliders

Shelby Law Ruttan

Portobello Cheesesteak Sliders are a delicious vegetarian alternative to the classic. Savory mushrooms, melted cheese, and toasted buns make these sliders irresistible.

5 from 1 vote

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Prep Time 15

Cook Time 10

Total Time 25

Course Appetizers, Main Dish, Vegetarian

Cuisine American

Servings

Calories 459 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients

4 large portobello mushroom caps sliced into ¼" thick slices
1 medium onion sliced
1 red bell pepper sliced
1 jalapeno pepper sliced
1 tablespoon olive oil divided
1 tablespoon soy sauce
1 tablespoon steak sauce
4 slices provolone cheese
4 slider rolls

Instructions

Heat ½ tablespoon of olive oil in a large skillet over medium high heat. Add the portobello slices and cook for 5 minutes, stirring occasionally, until caramelized. Transfer the mushrooms to a plate and set aside.
Heat the remaining oil in the skillet. Add the onion, red bell peppers, and jalapeno slices and cook for 5 minutes, stirring occasionally, or until the vegetables are softened and begin to caramelize.
Return the mushrooms to the skillet and stir in the soy sauce and steak sauce. Cook for 2 minutes, or until vegetables have absorbed most of the liquid.
Turn off the heat and season with salt and pepper (if using). Divide the vegetables into 4 piles in the skillet and top each with a slice of cheese. Serve each portion on a toasted roll.

Nutrition

Serving: 2slidersCalories: 459kcalCarbohydrates: 51gProtein: 21gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 26mgSodium: 923mgPotassium: 930mgFiber: 7gSugar: 15gVitamin A: 2296IUVitamin C: 89mgCalcium: 362mgIron: 3mgNet Carbohydrates: 44g

Keyword Portobello Cheesesteak Sliders

Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Sun Dried Tomato Hummus

January 31, 2025 by Shelby Law Ruttan 1 Comment

Sun Dried Tomato Hummus is a delicious way to enjoy hummus with the delicious flavor of sun dried tomatoes. It is made with a blend of chickpeas, oil packed sun dried tomatoes, some seasoning, and lemon juice. Super easy clean eating!

Sun dried tomato hummus in a blue and white bowl.

I fell in love with sun dried tomatoes when I first made this Parmesan Pasta Salad recipe. Right then and there, I realized just how delicious they were and how versatile they were to add to recipes to give a punch of flavor.

I love to serve sun dried tomato hummus with these buttery garlic bread chips, celery or carrots. It is also great as part of a Greek Salad Bowl or even on a sandwich with lettuce!

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Why You'll Love Sun Dried Tomato Hummus

Packed with Flavor: The sun-dried tomatoes add a rich, tangy kick that elevates traditional hummus.

Quick and Easy: Ready in under 10 minutes, this recipe is perfect for last-minute gatherings or meal prep.

Versatile: Use it as a dip, spread, or even a sauce for wraps and bowls.

🥘 Ingredients

Overhead view of a jar of sun dried tomatoes.

Canned chickpeas: it is best to always drain and rinse the chickpeas before using.
Oil packed sun dried tomatoes
Freshly squeezed lemon juice
Fresh Garlic cloves: use fresh for the most nutrition.
Salt and pepper

How To Make Sun Dried Tomato Hummus

Food processor with processed sun dried tomato hummus inside.

In the bowl of a food processor, add the chickpeas, water, 3 tablespoon sun dried tomatoes, lemon juice, salt, pepper, and garlic. Process until smooth.
Transfer to a serving bowl and garnish with reserved sun dried tomatoes, and chickpeas (if using).

Equipment

Food processor
Citrus juice reamer to extract the lemon juice from the lemons.
Sieve, to drain the chickpeas and separate the lemon seed and pulp from the juice.
1 cup glass measure to collect the lemon juice while squeezing
Garlic press, to mince the garlic.

Substitutions

Chickpeas: Swap with cannellini beans for a creamier texture.

Tahini: Replace with Greek yogurt or cashew butter for a different spin.

Variations

Spicy: Add a pinch of cayenne pepper or a roasted chili for heat.

Garlic Lover's: Double the garlic for a more robust flavor.

Nutty: Add a handful of toasted pine nuts for extra richness.

White and blue bowl filled with sun dried tomato hummus and garnished with chopped sun dried tomatoes and garbanzo beans.

Recipe Tips

Jarred minced garlic (1 tsp) can be used in place of the garlic clove.
When pulsing the hummus, be sure to scrape the sides down periodically to ensure all of the ingredients are broken down and incorporated into a smooth mixture.
Save a few sun-dried tomatoes and chickpeas to top the hummus prior to serving.

Serve with..

As a Spread: Use in sandwiches, wraps, or on toast.

With Chips: Serve with pita chips, tortilla chips, or bread chips.

When you make this Sun Dried Tomato Hummus recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Sun Dried Tomato Hummus

Shelby Law Ruttan

Creamy and packed with bold Mediterranean flavors, this Sun Dried Tomato Hummus is a quick, healthy dip that's perfect for any occasion.

5 from 1 vote

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Prep Time 10

Total Time 10

Course Appetizers

Cuisine Greek

Servings

Calories 62 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients

15 ounces canned chickpeas drained
¼ cup water
3½ tablespoon oil-packed sun dried tomatoes chopped and divided
1 tablespoon lemon juice
2 large garlic cloves coarsely chopped
½ teaspoon salt
¼ teaspoon black pepper

Instructions

In the bowl of a food processor, add the chickpeas, water, 3 tablespoon sun dried tomatoes, lemon juice, salt, pepper, and garlic. Process until smooth.
Transfer to a serving bowl and garnish with reserved sun dried tomatoes, and chickpeas (if using).

Nutrition

Calories: 62kcalCarbohydrates: 9gProtein: 3gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 311mgPotassium: 184mgFiber: 3gSugar: 0.1gVitamin A: 92IUVitamin C: 8mgCalcium: 24mgIron: 1mgNet Carbohydrates: 6g

Keyword Sun Dried Tomato Hummus

Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Cheese and Pepper French Bread Pizza

January 24, 2025 by Shelby Law Ruttan 1 Comment

This Cheese and Pepper French Bread Pizza is all about simple and bold flavors. It's quick, cheesy, and perfect for when you want pizza without tomato sauce!

Bite sized pieces of toasted french bread topped with veggies and cheese on a plate with a side of marinara dipping sauce.

Inspired by the bold combination of tangy pepperoncini peppers (also known as banana peppers), black olives, and earthy mushrooms, this recipe takes French bread pizza to a whole new level. Imagine gooey melted cheese, zesty pepperoncini, and sautéed mushrooms atop crusty French bread - a flavor-packed, no-sauce treat!

If you love the tang of banana peppers, you will want to try this BBQ Beef Slider recipe here on my website!

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Why You'll Love French Bread Pizza

Quick and Easy: Perfect for busy weeknights; ready in under 30 minutes.

Customizable: Use your favorite cheeses and toppings for a personalized touch.

Crowd-Pleaser: Whether for a family dinner or a casual gathering, it's always a hit.

Ingredients

This French bread pizza is a tasty treat without the use of red sauce! Packed with flavor from olive oil and toppings.

Loaves of bread cut into sections and halved on a cutting board.

French bread
Olive oil
Part-skim mozzarella cheese
Banana peppers
Black olives
Red onion
Fresh mushrooms

Tip: Banana peppers (also known as pepperoncini peppers) are in a vinegar brine which adds a tangy bite. This ingredient is what adds a lot of flavor to the recipe and you can use regular, hot, Italian style, or sweet and spicy! (affiliate links)

How to Make French Bread Pizza

Spreading olive oil on french bread halves.

Prep french bread

Spread olive over top of french bread that has been sliced in half.

Adding mushrooms, onions, banana peppers, and cheese to french bread.

Add toppings

Top bread halves with cheese and veggies.

Slicing french bread pizzas into smaller pieces.

Bake

Bake as directed and serve as desired.

See recipe card below for full ingredient list and instructions.

Substitutions

Cheese: Swap mozzarella for Cheddar or Gruyère or a combination of both.

Bread: Use sourdough or Italian bread if French bread isn't available.

Butter: Replace olive oil with melted butter for a slightly different flavor profile.

Variations

Add Protein: Top with shredded rotisserie chicken, crispy pancetta, or seasoned tofu.

A Touch of Herbs: Sprinkle fresh thyme or rosemary on top for added aroma and flavor.

Garlic Lovers: Rub the bread with a garlic clove before spreading the butter.

One piece of toasted cheese and pepper french bread pizza topped with peppers, mushrooms, olives, and red onion.

Equipment Needed

Baking sheet
Cutting board
Spoon (to spread olive oil)
Chef's knife

Top Tips for Preparing This Recipe

Don't Skimp on olive oil: It's the base for the sauce and adds richness.

InfuseGarlic Flavor: toast french bread with olive oil first, then rub a garlic clove over the warm bread before adding toppings. Bake as directed.

Layer Cheese Evenly: Spread the cheese to cover the entire surface for every bite to be cheesy and satisfying.

Cut pieces of appetizer bread topped with mushrooms, peppers, olives, and onions.

How to Store Leftover French Bread Pizza

Let the french bread pizza cool completely, then store in an airtight container in the fridge for up to 3 days.

To reheat, place on a baking sheet and warm in a 350°F oven for about 10 minutes, or until the cheese is melted and the bread is crispy again. Avoid microwaving to keep the bread from getting too soft.

Serving Suggestions

Enjoy with a side of warmed homemade pizza sauce or creamy garlic dipping sauce.

Serve as part of a game-day snack spread with your favorite chicken wings and clam dip.

📖 Recipe

Cheese and Pepper French Bread Pizza

Shelby Law Ruttan

This Cheese and Pepper French Bread Pizza is quick, easy, and made without tomato sauce. Tangy banana peppers, mushrooms, and cheese come together with great flavor and is perfect for .

5 from 1 vote

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Prep Time 10

Cook Time 15

Total Time 25

Course Appetizers

Cuisine American

As an Amazon Associate I earn from qualifying purchases.

Ingredients

1 small loaf french bread
2 tablespoons avocado oil
2 cups part-skim mozzarella cheese
½ cup banana peppers
¼ cup black olives
¼ cup thinly sliced red onion
1 cup sauteed mushrooms

Instructions

Preheat the oven to 400°. Cut the loaf of french bread in half. Then cut the two halves in half.
Place cut pieces on a large baking sheet. Drizzle the cut side of each bread section with ½ tablespoon of olive oil.
Evenly distribute the cheese, mushrooms, banana peppers, black olives, and red onion slices over top of the oil drizzled bread.
Bake for 15 minutes, or until the cheese is melted and the bread is lightly browned and crusty.

Keyword Cheese and Pepper French Bread Pizza, French Bread Piizza

Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Vegetarian Burrito Bowl

January 22, 2025 by Shelby Law Ruttan 1 Comment

Looking for a quick, healthy meal that's satisfying and customizable? This vegetarian burrito bowl is loaded with plant protein, fresh veggies, and zesty toppings-perfect for meal prep or a easy weeknight dinner.

Hero image for vegetarian burrito bowls.

This recipe was inspired by my love for colorful, nutrient-packed meals like my Low Carb Burger Bowl. It combines fresh flavors and versatile ingredients for a dish that's as delicious as it is convenient!

Why You'll Love Vegetarian Burrito Bowls

Healthy and Nutritious: Packed with 33 grams protein, high in fiber, and loaded with fresh veggies.

Quick and Easy: Ready in under 30 minutes, making it perfect for busy weeknights.

Great for Meal Prep: Make ahead and enjoy throughout the week.

Burrito Bowl Ingredients

Bowl ingredients: plant based ground beef, diced cucumbers, tomatoes, roasted red peppers, shredded cheese, cilantro, and avocado.

Beef-less ground beef
Cauliflower fried rice
Taco seasoning
Tomatoes
Cucumber
Avocado
Roasted red peppers
Shredded cheddar cheese
Cilantro (optional)
Sour cream (optional)

Tip: The best plant based beef to use is my favorite, Gardien plant based beef like crumbles (affiliate link). Impossible Burger would work well here too.

Substitutions

Grains: Swap quinoa or brown rice, for the cauliflower rice.

Protein boost: Add black beans, pinto beans, or chickpeas.

Dairy free: Replace cheddar with vegan cheese and use a non-dairy sour cream (affiliate links) for topping.

Variations

Spicy Kick: Add sliced jalapeños or a drizzle of hot sauce.

Roasted Veggies: Include roasted sweet potatoes, zucchini, or bell peppers for extra flavor.

Grilled Tofu: Add grilled or pan-fried tofu for extra protein.

Equipment Needed

Serving bowls

Large skillet

Cutting board

Sharp knife

Top Tip for Preparing This Recipe

Prep Ahead: Chop veggies and cook grains in advance to save time.

How to Store Leftovers

In the Fridge: Store individual components in airtight containers for up to 4 days.

Serving Suggestions:

Add a side of roasted corn or Mexican street corn salad.
Pair with a side of air fryer tortilla chips and homemade salsa.
Serve with a refreshing drink like pineapple aqua fresca.
Use as a filling for burritos or wraps.

Related Recipes

When you make this Vegetarian Burrito Bowl recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Vegetarian Burrito Bowl

Shelby Law Ruttan

This vegetarian burrito bowl is a flavorful, healthy dish that's quick to make and endlessly customizable. Perfect for meal prep or weeknight dinners!

5 from 1 vote

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Prep Time 10

Cook Time 5

Total Time 15

Course Main Dish

Cuisine Tex-Mex

Servings

Calories 356 kcal

Equipment

Large skillet
cutting board
Sharp knife
Flathead wooden spatula

As an Amazon Associate I earn from qualifying purchases.

Ingredients

8 ounces beef-less ground beef
1 cup cauliflower fried rice
1 tablespoon taco seasoning
1 cup diced tomatoes
1 cup diced cucumber
1 medium avocado , sliced
½ cup roasted red peppers
½ cup shredded cheddar cheese
½ cup cilantro , chopped
4 tablespoons sour cream

Instructions

Place the beef-less beef in a large skillet that has been sprayed with cooking spray. Break the crumbles up and cook and stir for 2 minutes, or until it is warmed thru.
Add the taco seasoning to the beef-less beef and stir to combined. Remove from heat and keep warm.
Reheat the cauliflower rice in the microwave or in a skillet until warm.
Assemble the burrito bowl by placing ¼ of the cauliflower fried rice in a serving bowl. Top with ¼ of the beef-less beef, diced tomatoes, roasted red peppers, avocado slices, and cucumbers.
Garnish the burrito bowl with a tablespoon of sour cream, chopped cilantro, and cheddar cheese.

Nutrition

Calories: 356kcalCarbohydrates: 26gProtein: 33gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 18mgSodium: 416mgPotassium: 569mgFiber: 14gSugar: 9gVitamin A: 873IUVitamin C: 40mgCalcium: 324mgIron: 7mgNet Carbohydrates: 12g

Keyword Vegetarian Burrito Bowl

Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Homemade Pizza Sauce

January 21, 2025 by Shelby Law Ruttan 1 Comment

This Homemade Pizza Sauce is a quick, flavorful alternative to store-bought options, made with simple pantry staples like canned tomatoes. It's rich, perfectly seasoned, and just what you need for a pizza night that rivals your favorite pizzeria.

Inspired by classic marinara and my go-to Easy Pasta Sauce, this recipe brings those comforting Italian flavors to a quick and versatile pizza topping. If you're a fan of bold tomato flavors with a hint of garlic and herbs, this sauce is for you.

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Why You'll Love Homemade Pizza Sauce

Easy to make: this easy homemade pizza sauce recipe is a tomato-based sauce that's easy to make and ready in just 1 hour.

Pantry-Friendly: Uses canned tomatoes and common seasonings you likely already have.

Versatile: Not just for pizza-use it for dipping breadsticks or as a base for calzones.

Ingredients

Canned tomatoes: I used a quart sized jar of home canned tomatoes but you can use store-bought tomatoes.
Extra virgin olive oil
Unsalted butter: adds a creaminess and boosts flavor.
Fresh garlic cloves
Dried oregano
Red pepper flakes: these are optional but just a touch of spicy.
Salt: start small and increase as needed
Yellow onion
Fresh basil: I like to simmer the fresh herbs in the pizza sauce, then remove them when done.
Honey: adds a touch of sweetness to balance out the flavor of the tomatoes.

See recipe card below for full ingredient list

How To Make Homemade Pizza Sauce

Sauteed onion garlic and oregano in a saucepan.

Step 1

In a medium saucepan over medium heat, warm the olive oil until it shimmers. Add the onion, garlic, dried oregano, and red pepper flakes (if using), and cook for 3 minutes, until onions have softened.

Step 2

Add tomatoes, salt, basil, and honey. Bring to a boil, then reduce temperature and cook pizza sauce on low heat for 1 hour, until sauce is reduced by almost half.

Step 3

Remove from heat and allow to cool 15 minutes. Transfer pizza sauce to blender and blend on high until smooth. Store in airtight glass jar.

Equipment

High speed blender, Immersion blender, or food processor
Medium saucepan
Wooden spoon
Glass storage jar: be sure to use one with an airtight lid.

Storage

Storage: Let the sauce cool completely and store in an airtight container in the fridge for up to 5 days.

Freeze: Portion into freezer-safe bags or containers and freeze for up to 3 months.

Overhead view of a pint jar of homemade sauce.

Substitutions

Canned Tomatoes: Use fresh tomatoes (peeled and pureed) if you prefer.

Dried Herbs: Swap for fresh herbs-just triple the amount for similar flavor.

Sugar: Replace with honey or maple syrup for a natural sweetener.

Variations

Spicy Kick: Add a pinch of red pepper flakes for some heat.

Creamy Twist: Stir in a splash of heavy cream or mascarpone for a velvety finish.

Herb-Forward: Boost the flavor with extra basil, oregano, or even rosemary.

A jar of the homemade best pizza sauce with a spoonful of sauce over top of the jar.

Top Tip

If you like a chunkier sauce, skip the blender and just a potato masher (affiliate link) to break down the tomatoes.

Serve With..

Spread on homemade pizza dough for the ultimate pizza night.
Use as a dipping sauce for garlic bread or mozzarella sticks.
Pair with calzones, or pizza rolls.

When you make this homemade pizza sauce recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Homemade Pizza Sauce

Shelby Law Ruttan

A homemade pizza sauce recipe made with canned tomatoes, a touch of honey and dried oregano for the best pizza sauce recipe to top all your pizza needs!

5 from 1 vote

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Prep Time 5

Cook Time 1

Total Time 1 5

Course Condiments

Cuisine Italian-American

Servings

Calories 67 kcal

Equipment

High speed blender (or immersion blender, or food processor)
Medium saucepan
Flat head wooden spoon
Glass storage jar

As an Amazon Associate I earn from qualifying purchases.

Ingredients

28 ounces canned tomatoes
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
2 large garlic cloves minced
1 teaspoon dried oregano
⅛ teaspoon red pepper flakes optional
½ teaspoon salt adjust according to taste
1 medium yellow onion diced
2 sprigs fresh basil
1 tablespoon honey (optional)

Instructions

In a medium saucepan over medium heat, warm the olive oil and butter (if using) until butter is melted. Add the onion, garlic, dried oregano, and red pepper flakes (if using), and cook for 3 minutes, until onions have softened.
Add tomatoes, salt, basil, and honey. Bring to a boil, then reduce temperature and cook pizza sauce on low heat for 1 hour, until sauce is reduced by almost half. Remove from heat and allow to cool 15 minutes.
Transfer pizza sauce to blender and blend on high until smooth. Store in airtight glass jar.

Nutrition

Serving: 0.5cupCalories: 67kcalCarbohydrates: 9gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 4mgSodium: 278mgPotassium: 320mgFiber: 2gSugar: 5gVitamin A: 297IUVitamin C: 10mgCalcium: 44mgIron: 1mgNet Carbohydrates: 7g

Keyword Homemade Pizza Sauce

Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Canning Tomatoes in a Hot Water Bath

January 21, 2025 by Shelby Law Ruttan Leave a Comment

If you've got an abundance of ripe, juicy tomatoes in your garden, it's the perfect time to preserve them for later. Canning tomatoes in a hot water bath is a great way to lock in the flavor of fresh tomatoes and keep your pantry stocked with homemade goodness all year long.

Several quart jars of canned tomatoes in a window sill.

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❤️ Why You'll Love Canning Tomatoes

You know exactly what's in the jar. No preservatives or mystery ingredients. Just ripe tomatoes, lemon juice, and a little salt.

It saves money in the long run. When tomatoes are in season, they're cheap (or free from your garden). Stocking up now means less grocery spending later.

It tastes better. Once you've used home canned tomatoes in a sauce or soup, you won't want to go back to store bought.

Ingredients

A colander full of garden fresh tomatoes.

Fresh ripe tomatoes: you will need 22 pounds of tomatoes for this recipe, look for ripe, firm tomatoes

Canning salt (or pickling salt): contains no iodine and is finer than table salt that dissolves easily and produces a clear brine.

Fresh lemon juice: this is my preference but bottled lemon juice or lime juice will work as well.

How to Can Tomatoes

Below is a visual on how to can tomatoes. See recipe card at the bottom of this post for complete instructions.

A pot of water, bowl of tomatoes, and another bowl of ice water on the stovetop.

Scald

Scaled tomatoes to make removing the skins easier.

Chill

Place blanched tomatoes in ice cold water until cool enough to handle, then remove skin.

Preparing to add tomatoes to quart jars for processiing.

Fill jars

Use a canning funnel to transfer the quartered tomatoes to the prepare jars

Remove air bubbles

Use a long handled non-metalic spatula to remove air bubbles.

Overhead image of fresh tomatoes in quart jars.

Clean jar rims

Wipe rim of jars clean of any debris and cover with lids and screw caps.

Quart jars of unprocessed tomatoes in canning rack.

Arrange jars

Place quart jars in canning rack to transfer to canner.

Quart jars of canning tomatoes in the canner.

Cover

Cover jars in canner with cold water, using just enough to over the top of jars. Process as directed

Equipment

Large pot: for blanching tomatoes
Large bowl: for quickly chilling blanched tomatoes.
Canning jars: this recipe was made with quart jars, you will need 7. If you prefer to use a pint jar, you will need 14.
Water bath canner: this canner will provide you with the canner and tools needed for making this recipe
Jar lifter
Canning funnel
Long handled non-metallic spatula: for releasing any air bubbles once the tomatoes are packed in the jar.
Clean kitchen towels
Cutting board
Sharp knife

Hint: this hot water bath canning kit (affiliate link) contains everything you need for canning!

Processed and sealed tomatoes side view of jar. — When sealed, solids will rise to top and any water from tomatoes will be at the bottom of the jar!

Canning Tomato Tips

Choose fully ripe tomatoes for the best flavor and texture.
Wash jars and lids with soapy water then sterilize in hot boiling water.
Wipe lid of canning jar with a cotton towel to clean off any tomato pulp that may accumulate when filling jars..
Experiment with different tomato varieties such as heirloom or paste tomatoes.

How to Store Canned Tomatoes

Store sealed jars in a cool, dark place for up to 12 months. Label each one with the date so you know when to use them by. Once opened, refrigerate and use 5-7 days.

FAQ's

Can I reuse the lids for canning?

No, it's essential to use new lids for each canning session to ensure a proper seal.

Don't I have to use a pressure canner instead of a hot water bath?

Tomatoes are a high-acid food and therefore a hot boiling-water canning process is safe for tomatoes. Pressure canning option is recommended for canning low-acid foods.

Can I use table salt instead of canning salt?

Table salt is safe to use in canning, however it contains iodine and other additives that can cause the product to look, cloudy.

What do I do if my lids did not seal?

Return jarred tomatoes to canner and process for the same amount of processing time. If they do not seal after a second process, transfer to freezer safe containers and freeze up to 12 months.

Serve with..

Canned tomatoes are versatile and can be used in countless recipes like homemade pasta sauce, pizza sauce, chili, and more adding a burst of fresh flavor to your dishes throughout the year.

When you make this Canning Tomatoes recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Canning Tomatoes in a Hot Water Bath

Shelby Law Ruttan

This simple method for canning tomatoes in a hot water bath helps preserve the fresh taste of summer all year long. With just tomatoes, lemon juice, and a pinch of salt, you'll have jars of home canned tomatoes ready for soups, sauces, and more.

No ratings yet

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Prep Time 40

Cook Time 45

Cooling time 12

Total Time 13 25

Course Canning

Cuisine American

Servings quarts

Equipment

7 quart sized canning jars with lids and rings
Large pot
Large bowl
Water bath canner
Jar lifter
Canning funnel
Long handled non-metallic spatula
cutting board
Sharp knife

As an Amazon Associate I earn from qualifying purchases.

Ingredients

22 pounds fresh canning tomatoes
14 tablespoons lemon juice
3½ teaspoons canning salt

Instructions

Wash tomatoes thoroughly and remove any stems or blemishes.
Blanch the tomatoes by scoring a shallow "X" on the bottom of each tomato and placing in boiling water for 30 seconds to 1 minute.
Immediately transfer hot tomatoes to an ice water bath.Once cool enough to handle, peel tomatoes, remove the cores, and quarter tomatoes or leave them whole.
Add ½ teaspoon of canning salt and 2 tablespoons of lemon juice to each quart jar (adjust the quantities for pint-sized jars).
Fill sterilized hot jars with the prepared tomatoes, leaving about ½ inch of headspace.
Remove any air bubbles using a long handled non-metallic spatula, wipe the jar rims clean with a paper towel, and place the lids and screw bands tightly on top of the jar.
Place the filled quart jars into the canner rack and lower into the canner. Add cold water, using enough water to cover the top of the jars in the canner.
Bring the water to a rolling boil and process the jars for 45 minutes.Once the processing time is complete, turn off the heat, and allow the jars to sit in the water for 5 minutes.
Using a jar lifter, carefully remove the jars from the canner and place them on a clean kitchen towel. Let them cool undisturbed for 12 to 24 hours.
After the cooling period, check the seals by pressing the center of each lid. If it doesn't flex, the jar is properly sealed. Any unsealed jars should be refrigerated and used promptly.
Label the jars with the contents and the date and store them in a cool, dark place for up to a year.

Keyword Canning Tomatoes, Canning Tomatoes in a Hot Water Bath

Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Homemade Pasta Sauce

January 21, 2025 by Shelby Law Ruttan Leave a Comment

This homemade pasta sauce with canned tomatoes is a celebration of simplicity. Made with pantry staples, it delivers a comforting, flavorful sauce that feels gourmet with minimal effort.

A quart sized jar of homemade pasta sauce.

Inspired by the one of my personal favorites, Spaghetti Arrabiiata, this homemade pasta sauce focuses on rich tomato flavors enhanced with garlic, herbs, and olive oil and home canned tomatoes. It's the perfect recipe for weeknights when you crave something cozy yet quick to prepare.

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Why You'll Love Homemade Pasta Sauce

Pantry-friendly: Made entirely with ingredients you likely already have, like canned tomatoes and seasonings.

Quick and easy: Ready in just 30 minutes, it's perfect for busy evenings.

Budget-friendly: A low-cost way to create a gourmet sauce at home.

Ingredients

Canned whole tomatoes: I used home canned tomatoes to get the best flavor. However, you can easily buy canned crushed tomatoes or diced tomatoes to use in this recipe. Two (28 oz) cans can be substituted.
Italian seasoning: this is a blend of dried herbs used in making homemade pasta sauce.
Jalapeno: I love to add a little bit of spicy pepper to my homemade spaghetti sauce recipe, feel free to leave it out if you don't like it.
Onion: white or yellow onion will work best.
Fresh garlic cloves and garlic powder: I use a little bit of both!
Basil and Oregano: I used dried herbs, but fresh basil and oregano can be substituted.
Extra virgin olive oil
Salt: flavor enhancer
Sweetener: (optional) a little sweetener balances out the flavors. Use monk fruit if you are keto, otherwise, granulated sugar or brown sugar will work.
Tomato paste: this is used to thicken the tomato sauce.
Red pepper flakes: (optional) adds a little bit of heat to the sauce
Black pepper: (optional) added for flavor

*See recipe card below for ingredient amounts and full instructions.

How To Make Homemade Pasta Sauce

Pouring canned tomatoes into a large pot.

Saute and boil

In a large stockpot over medium heat, saute the onion, garlic, and jalapeno pepper (if using) in the olive oil. Add the tomatoes and bring to a boil.

Simmer

Add the seasoning and tomato paste using a wire hand whisk, to incorporate. Bring sauce back to a boil, then reduce heat to low and simmer uncovered for 20 minutes

Homemade pasta sauce in the food processor.

Puree

Remove sauce from the heat and use as desired. To smooth the sauce, once cooled, use an immersion blender or food processor.

Ingredient Substitutions

Tomatoes: Use fire-roasted canned tomatoes for a smoky flavor.
Seasonings: Replace dried basil and oregano with fresh basil and fresh oregano, or try Italian seasoning for a blend of herbs.
Aromatics: Swap garlic for shallots.

Pasta Sauce Variations

Creamy Tomato Sauce: Stir in heavy cream or half and half for a rich, velvety texture.

Spicy Marinara: Add or cayenne pepper for extra heat.

Veggie-packed: Incorporate finely diced carrots, celery, or bell peppers for a chunky, nutrient-rich sauce.

Overhead image looking down into a jar of red sauce.

Storage

Refrigerate: store any unused pasta sauce in an airtight container in the refrigerator for up to 2 weeks.

Freeze: can be stored in the freezer in a freezer-safe containers or in quart-sized freezer bags for up to 3 months.

Top Tips for Making Homemade Pasta Sauce

Use quality canned tomatoes: Use your own home canned tomatoes, or if buying, look for San Marzano or organic tomatoes to enhance the flavor.
Simmer patiently: Let the sauce cook for at least 20 minutes to develop a deeper flavor.
Taste and adjust: Add sugar if the tomatoes are too acidic, and balance with salt and olive oil

Serve with..

Use as the sauce to make a classic Lasagna dinner.
Use as a pizza sauce on your favorite pizza dough or as a dip for mozzarella cheese sticks.

More Recipes You'll Love

If you are looking for more homemade staples to try, you might enjoy making my Homemade Red Enchilada sauce or Homemade Pizza Sauce. For those interested in preserving fresh ingredients, my Homemade Canning Salsa and Bread and Butter Pickles are excellent pantry-stocking projects that use simple home canned techniques.

When you make this homemade pasta sauce recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Homemade Pasta Sauce

Shelby Law Ruttan

A quick and flavorful homemade pasta sauce made with canned tomatoes, garlic, and herbs. Perfect for pasta, pizza, or dipping breadsticks!

No ratings yet

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Prep Time 10

Cook Time 20

Total Time 30

Course Sauces

Cuisine Italian-American

Servings

Calories 75 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients

2 quarts fresh tomatoes
1 large jalapeno pepper , diced
½ medium onion , diced
2 cloves garlic , minced
½ tablespoon olive oil
½ tablespoon Italian seasoning
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon garlic powder
1 teaspoon salt
2 tablespoons sweetener (optional)
6 ounces tomato paste
¼ teaspoon red pepper flakes

Instructions

In a large stockpot over medium heat, saute the onion, garlic, and jalapeno pepper (if using) in the olive oil.
Add the tomatoes, Italian seasoning, basil, oregano, garlic powder, salt, and sweetener.
Using a wire hand whisk, incorporate the tomato paste. Bring sauce to a boil, then reduce heat to low and simmer uncovered for 20 minutes, until the sauce has thickened to your preference.
Remove sauce from the heat and use as desired.
If desired smooth the sauce once cooled using an immersion blender or food processor.
Store any unused pasta sauce in the refrigerator for up to 2 weeks. Or, freeze up to 3 months in quart-sized freezer bags.

Nutrition

Calories: 75kcalCarbohydrates: 18gProtein: 3gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 472mgPotassium: 808mgFiber: 4gSugar: 9gVitamin A: 2343IUVitamin C: 40mgCalcium: 47mgIron: 2mgNet Carbohydrates: 11g

Keyword Homemade Pasta Sauce

Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Teriyaki Cauliflower Wings

January 21, 2025 by Shelby Law Ruttan Leave a Comment

These Teriyaki Cauliflower Wings made in the air fryer are crispy, saucy, and packed with umami flavor, making them a perfect crowd-pleasing appetizer. Whether you're hosting a party or craving a fun snack, these wings are guaranteed to impress.

Angled view of inside of teriyaki cauliflower wings garnished with green onion tops and sesame seeds.

Inspired by my Extra Crispy Maple Hot Wings recipe and my growing love for plant-based alternatives, this air fryer recipe transforms humble cauliflower into a flavorful bite. It's a nod to dishes like Crispy Buffalo Cauliflower but with a sweet and savory Asian twist!

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Why You'll Love Teriyaki Cauliflower Wings

Crispy Perfection: The cauliflower florets are air-fried to crispy golden perfection, giving them a satisfying crunch.

Great Flavors: The homemade teriyaki sauce is a perfect balance of sweet, savory, and slightly tangy flavors.

Plant-Based Option: It's a healthier, vegetarian twist on a classic appetizer that everyone can enjoy.

Ingredients

Cauliflower
Panko breadcrumbs
Milk
Flour
Garlic powder
Onion powder
Salt
Black pepper
Scallion
Sesame seeds
Teriyaki sauce - use the recipe included in the recipe card or your favorite purchased sauce.

Hint: to keep this recipe plant based, use a non-dairy milk.

See recipe card for quantities.

How To Make Teriyaki Cauliflower Wings

Just a few simple steps and a 20 minutes in the air fryer and you will have this delicious cauliflower wing recipe ready for the family to enjoy.

In a medium sized bowl, add the flour, garlic powder, onion powder, salt and pepper. Whisk to combined

Cornstarch slurry in a white bowl with a wire hand whisk.

Add the milk and whisk until thoroughly combined.

Coating cauliflower pieces with crumb coating.

Add the cauliflower to the flour mixture and toss to coat well. Add cauliflower to the panko crumbs and make sure all florets are covered with the panko.

Coated cauliflower pieces in air fryer basket.

Place the florets in the air fryer in a single layer. Air fry for 20 minutes on 350 degrees Fahrenheit.

Teriyaki sauce ingredients in a saucepan.

While the cauliflower is cooking, make the teriyaki sauce.

Air fried flour coated cauliflower pieces in a bowl with teriyaki sauce to the side.

Once the cauliflower florets are cooked, pour the teriyaki sauce over the florets and toss to coat.

This is just a brief overview of how to make teriyaki cauliflower wings. See the recipe card below for complete instructions

Substitutions

Cauliflower: Swap cauliflower for broccoli florets or halved Brussels sprouts.

Teriyaki Sauce: Use store-bought teriyaki sauce (affiliate link) for convenience or try a soy-ginger glaze for a different flavor profile.

Flour: Replace all-purpose flour with gluten-free flour or almond flour for a gluten-free option.

Variations

Spicy Kick: Add a drizzle of sriracha or a sprinkle of red pepper flakes for a spicy version.

Sweet & Tangy: Mix in a splash of pineapple juice for a tropical twist.

Honey Teriyaki: Use honey instead of brown sugar for a naturally sweetened version.

See this air fryer buffalo cauliflower recipe on my website! (placeholder for in-content link)

Overhead image Teriyaki sauce glazed Cauliflower Wings garnished with green onion slices.

Equipment

Air fryer
Mixing bowls
Whisk
Saucepan (for the teriyaki sauce)

Storage

Store leftover wings in an airtight container in the refrigerator for up to 3 days.

Reheat in an oven or air fryer at 375°F for 5-7 minutes until warm and crispy. Avoid microwaving, as it can make the wings soggy.

Top tip

Don't Overcrowd: Leave space between the florets on the baking sheet for even cooking.

Add Sauce Last: Toss the wings in the teriyaki sauce just before serving to keep them crispy.

One piece of teriyaki cauliflower wings on a fork.

Serve with..

Serve with a side of steamed rice or fried cauliflower rice for a complete meal.
Pair with a refreshing coleslaw for a crunchy contrast.
Add a side of creamy dipping sauce like ranch dressing for extra indulgence.

Looking for other recipes like this? Try these:

When you make this Teriyaki Cauliflower Wing recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Teriyaki Cauliflower Wings

Shelby Law Ruttan

Crispy Teriyaki Cauliflower Wings coated in a sweet and savory sauce. A perfect plant-based appetizer or snack that's easy to make using your air fryer!

No ratings yet

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Prep Time 15

Cook Time 20

Total Time 35

Course Appetizers

Cuisine Asian

Servings

Calories 488 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients

Cauliflower Wings Ingredients

1 head cauliflower
1½ cups panko breadcrumbs
1 cup milk
½ cup flour
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon salt
¼ teaspoon black pepper
1 Scallion , for garnish
1 tablespoon sesame seeds , for garnish

Ingredients Teriyaki sauce:

½ cup water
¼ cup soy sauce
¼ cup brown sugar
2 tablespoon honey
2 cloves garlic minced
1 tablespoon ginger minced
1 tablespoon corn starch

Instructions

Start by cutting the cauliflower into florets.
In a medium sized bowl, add the milk, flour, garlic powder, onion powder, salt and pepper. Whisk until well combined.
Add your cauliflower florets to the bowl with milk and cover all florets.
Then put your cauliflower in the panko crumbs and make sure all florets are covered with the panko.
Place the florets in the air fryer in a single layer.
Air fry for 20 minutes on 350 degrees Fahrenheit.
While the cauliflower is cooking, make your teriyaki sauce.
Add the water, soy sauce, brown sugar, honey, minced garlic, minced ginger in a sauce pan and cook on medium-high heat until the water has evaporated and the sauce becomes thicker. This can take about 10-15 minutes.
Once the cauliflower florets are cooked, pour the teriyaki sauce over the florets and garnish with sliced scallions and sesame seeds.

Nutrition

Calories: 488kcalCarbohydrates: 95gProtein: 11gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 27mgSodium: 1269mgPotassium: 632mgFiber: 6gSugar: 28gVitamin A: 130IUVitamin C: 71mgCalcium: 151mgIron: 2mgNet Carbohydrates: 89g

Keyword Teriyaki Cauliiflower Wings

Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Rhubarb Ice Cream with Golden Oreos

January 20, 2025 by Shelby Law Ruttan Leave a Comment

This rhubarb ice cream is a creamy, tangy treat that's perfect for spring and summer. With a sweet vanilla Oreo crunch, it's a delightful twist on classic flavors that you won't want to miss!

A scoop of rhubarb cookies and cream ice cream in a clear glass serving dish.

The inspiration came from the balance of tart and sweet in these creamy Rhubarb Custard Bars and the nostalgic charm of vanilla ice cream studded with crushed cookies. Combining rhubarb's unique flavor with vanilla Oreos creates a dessert that's both sophisticated and fun.

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Why You'll Love Rhubarb Ice Cream

Seasonal Treat: It highlights rhubarb at its peak, making it perfect for spring and summer gatherings.

Balanced Flavors: The tartness of rhubarb perfectly complements the sweetness of the vanilla Oreos.

Creamy Texture: A rich, velvety ice cream base that melts in your mouth.

Ingredients

Fresh or frozen Rhubarb
2% Milk
Light Cream
Sugar
Vanilla extract
Golden Oreo Cookies

See recipe card below for ingredient amounts.

How to Make Rhubarb Ice Cream

Cook rhubarb

In a medium saucepan over medium high heat, stir the rhubarb and sugar. Bring to a boil and cook for 5 minutes, or until rhubarb just begins to break down.

Make puree

Transfer the rhubarb mixture to a blender and process for 1 minute, or until the rhubarb puree mixture is thick. Set aside.

Whisk

In a large bowl, whisk together the 2% milk, light cream, and sugar until sugar has dissolved.

Rhubarb puree and cream mixture in a yellow mixing bowl.

Combine

Add the rhubarb puree and vanilla extract. Whisk to combine. Place ice cream mixture in a covered container and refrigerate for at least 2 hours.

Transfer

Transfer chilled rhubarb ice cream mixture to the ice cream canister and freeze according to model instructions.

Rhubarb Ice Cream in the ice cream maker can.

Freeze

Once the ice cream is soft frozen, stir in the crushed vanilla cream cookies. Freeze until firm.

*See recipe card below for complete instructions.

Substitutions

Rhubarb swap: Substitute with strawberries or raspberries for a similar tart flavor.

Vanilla Oreos: Use golden sandwich cookies or graham crackers for a slightly different crunch.

Dairy-free: Replace heavy cream with coconut cream for a dairy-free version.

A blue ice cream scoop inside of an ice cream freezer barrel scooping rhubarb ice cream with vanilla oreo pieces.

Recipe Variations

Rhubarb Swirl: Blend the cooked rhubarb into a chunky sauce and swirl it through the ice cream for a ribbon effect.

Chocolate Twist: Swap vanilla Oreos for chocolate ones for a deeper, richer flavor.

Low fat: Make it a lower fat by skipping the cream and using low fat or skim milk in it's place. You will get more of an ice milk cream instead.

Equipment

Ice cream maker (affiliate link)
Saucepan for cooking rhubarb
Blender or food processor
Mixing bowls
Whisk or electric mixer

Tip: I highly recommend this electric ice cream maker (affiliate link).

Storage

Store rhubarb ice cream in a freezer safe container in the freezer up to 3 months.

Top Tips for Preparation

Fold gently: Mix the Oreos in carefully to avoid breaking them into crumbs.

Cook the rhubarb til soft: Aim for a soft consistency without overcooking to maintain its tart flavor.

Chill thoroughly: Make sure the ice cream mixture is fully chilled before churning or freezing to achieve the best texture.

Serving With..

Use it as a topping for pancakes or waffles for an indulgent brunch treat.
Pair with warm Strawberry Rhubarb Pudding Cake or Rhubarb Upside Down Cake for a contrasting hot-and-cold dessert.

When you make this rhubarb ice cream recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Scooping ice cream from a metal ice cream churn with a blue handled ice cream scoop.

Rhubarb Ice Cream

Shelby Law Ruttan

Rhubarb Ice Cream with Vanilla Oreos combines the tangy flavor of rhubarb with the sweet crunch of cookies for a creamy, irresistible treat!

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Prep Time 20

Churn time 1 30

Total Time 1 50

Course Desserts

Cuisine American

Servings

Calories 288 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients

2 cups 2% Milk
2 cups light cream
2 cups sugar divided
3 cups diced rhubarb
2 teaspoons vanilla extract
23 Oreo Thins Golden Sandwich Cookies

Instructions

In a medium saucepan over medium high heat, stir the rhubarb and sugar. Bring to a boil and cook for 5 minutes, or until rhubarb just begins to break down.
Transfer the rhubarb mixture to a blender and process for 1 minute, or until the rhubarb puree mixture is thick. Set aside.
In a large bowl, whisk together the 2% milk, light cream, and sugar until sugar has dissolved.
Add the rhubarb puree and vanilla extract. Whisk to combine. Place ice cream mixture in a covered container and refrigerate for at least 2 hours.
Transfer chilled rhubarb ice cream mixture to the ice cream canister and freeze according to model instructions.
Once the ice cream is soft frozen, stir in the crushed vanilla cream cookies. Freeze until firm.

Nutrition

Calories: 288kcalCarbohydrates: 41gProtein: 3gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 36mgSodium: 92mgPotassium: 153mgFiber: 1gSugar: 34gVitamin A: 356IUVitamin C: 2mgCalcium: 81mgIron: 0.5mgNet Carbohydrates: 40g

Keyword Rhubarb Cookies and Cream Ice Cream, Rhubarb Ice Cream

Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Slow Cooker Green Chicken Chili

January 19, 2025 by Shelby Law Ruttan Leave a Comment

This Slow Cooker Green Chicken Chili brings the warmth and flavor of a classic chili but with a tasty twist thanks to green chiles and tender shredded chicken. This easy, hands-off recipe makes the perfect cozy meal any day of the week.

Overhead image of a white bowl full of green chicken chili topped with jalapeno slices and crumbled cheese.

Green Chicken Chili is a delicious, versatile dish that is excellent for those colder months. It's warming, cozy, and perfect for when you want a hearty meal without spending hours in the kitchen.

It pairs well with Cheesy Italian Bread, or a simple Sweet Potato Roll.

Why You'll Love Slow Cooker Green Chicken Chili

Easy Prep: With simple ingredients and minimal prep, the slow cooker does all the work.

Customizable Heat Level: You control the spice level, from mild to fiery, by adjusting the type and amount of green chiles.

Healthy and Satisfying: Loaded with lean chicken, fiber-rich beans, and antioxidant-packed green chiles, this green chicken chili is nutritious and satisfying.

Ingredients

All you need is chicken breast, some pantry staples and a few herbs and spices to make this dlicious chili recipe. See below for more info.

Chicken breast
Olive oil
Onion
Green bell pepper
Canned green chilies
Great northern beans
Ground cumin
Coriander
Salt
Black pepper
Chicken seasoning
Cream cheese

See recipe card for quantities.

How to Make Slow Cooker Green Chicken Chili

Just a few simple steps and a slow cooker is all you need to make this chili recipe. See below for an easy how to!

Combine all spices into a large bowl and combine thoroughly with mixture

Overhead image of broth mixture in a clear glass bowl.

Add water to spices and whisk until well combined

Broth with beans and other chili ingredients in the slow cooker.

Place chicken, chilies, beans, and broth mixture to slow cooker. Cook on low for 4 hours.

Broth mixture with cream cheese added in the slow cooker crock.

Remove chicken and set aside. Add cream cheese and allow it to melt in the broth, whisking occasionally to incorporate.

Overhead image of shredded chicken in chili broth in a slow cooker.

Shred chicken and return to crockpot. Stir to combine.

Upclose image of a bowl of slow cooker green chicken chili.

Serve topped with jalapenos, cilantro, and sour cream (if using).

Hint: For quick and easy shredded chicken, place cooked chicken breasts in a large bowl and use a hand mixer on low speed to shred them evenly.

Substitutions

Chicken Thighs: boneless skinless chicken thighs can be substituted for chicken breasts.
Bean swap: Cannellini beans can be used in place of navy beans
Pepper options: use poblano peppers in place of jalapeno peppers for a less spicy version.

Variations

Make the following changes or additions to alter the recipe slightly for a different flavor profile.

Add Veggies: toss in diced zucchini, bell peppers, or corn.
Go Spicier: for a bolder heat, leave the seeds in the jalapeno when adding to the chili.
Use ground pork or turkey: swap out the chicken for pork or turkey.

See this Venison White Bean Chili Recipe on my website!

Angled image of a bowl of slow cooker green chicken chili.

Equipment

Slow Cooker: A 4-quart or larger slow cooker works.
Cutting Board
Sharp Knife
Ladle: for serving
Mixing Spoon

Storage

Store leftover chili in the refrigerator in an airtight container up to 4 days. For longer storage, can be stored in the freezer up to 3 months.

Thaw frozen chili before reheating.

To reheat: warm chili in a large pot over medium heat on the stove-top until warmed through.

Top tip

To enhance flavor in slow cooker white chicken chili, saute onion and peppers and sear chicken in a hot skillet before adding to the slow cooker.

Serve with..

Classic Toppings: Serve with shredded cheese, a dollop of sour cream, fresh cilantro, and avocado slices for a tasty finish.

Cornbread or Tortilla Chips: Pair the chili with cornbread muffins or crunchy tortilla chips to add some texture and soak up the flavorful broth.

Rice or Cauliflower Rice: For a heartier meal, serve the chili over rice or a lighter option like cauliflower rice.

Looking for other recipes like this? Try these:

When you make this slow cooker green chicken chili recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Slow Cooker Green Chicken Chili

Shelby Law Ruttan

This slow cooker green chicken chili is a hearty, flavorful dish made with tender chicken, green chiles, and a blend of spices. Perfect for busy weeknights, it's easy to make and pairs well with toppings like avocado, sour cream, or fresh cilantro.

No ratings yet

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Prep Time 10

Cook Time 4

Total Time 4 10

Course Main Dish

Cuisine Tex-Mex

Servings

Calories 365 kcal

Equipment

Slow cooker A 4-quart or larger slow cooker works.
cutting board
Sharp knife
ladle
Mixing spoon

As an Amazon Associate I earn from qualifying purchases.

Ingredients

2 large chicken breast
1 tablespoon oil
½ medium onion , diced
1 medium green bell pepper , diced
4 ounce can green chilies , undrained
31 ounces great northern beans , drained (2-15.5 ounce cans)
2 teaspoons ground cumin
1 teaspoon coriander
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons chicken seasoning
4 cups water
4 ounces cream cheese , softened
Queso fresco crumbles , optional topping
Fresh cilantro , optional topping
Sliced jalapeños , optional topping
Tortilla chips , optional topping

Instructions

Add oil and chicken breasts to the slow cooker.
Add bell pepper, onion, and beans
In a mixing bowl, whisk together the spices and water, then whisk until no clumps are present.
Pour the spice mixture over the chicken breasts then turn the slow cooker on high for 4 hours.
Once chicken is cooked, remove chicken from slow cooker and set aside.
Stir cream cheese into the chili allowing it to melt completely.
While cream cheese is melting, shred the chicken. Add to chili after the cream cheese has melted completely.
Serve the chili topped with chopped cilantro, jalapeños, cheese crumbles and or tortilla chips (if using)

Nutrition

Calories: 365kcalCarbohydrates: 36gProtein: 30gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 67mgSodium: 429mgPotassium: 973mgFiber: 11gSugar: 2gVitamin A: 420IUVitamin C: 26mgCalcium: 160mgIron: 5mgNet Carbohydrates: 25g

Keyword Slow Cooker Green Chicken Chili

Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Cauliflower Steaks with Cheese Topping

January 18, 2025 by Shelby Law Ruttan 1 Comment

Cauliflower steaks topped with melty cheese and flavorful seasonings make the perfect side or vegetarian main dish. This simple recipe is quick, satisfying, and perfect for weeknight dinners or entertaining.

Cauliflower steaks on a roasting pan topped with golden brown cheese being removed from the sheet with a cheese pull.

The inspiration for this recipe came from a love the cheesy cauliflower combination. Combining the rich, cheesy goodness with the crisp-tender texture of roasted cauliflower creates an irresistible dish that's both hearty and wholesome.

Why You'll Love Cheesy Cauliflower Steaks

Roasted flavor: thick steaks are roasted with a seasoned olive oil causing golden brown crispy edges and a caramelized flavor that is irresistibly delicious.

Low carb: these cauliflower steaks are naturally low-carb.

Versatile: cauliflower steaks make a delicious main dish for veggie lovers.They also are great served as a side dish with your main course.

Ingredients

Cauliflower: you will want to buy a whole head of cauliflower. Look for a medium to large head.
Extra virgin olive oil
Garlic powder
Onion Powder:
Italian seasonings
Grated parmesan cheese
Shredded mozzarella cheese

See recipe card below for ingredient amounts.

How To Make Cauliflower Steaks

A white bowl with garlic seasoning ready to brush on cauliflower.

Mix seasoning

In a small bowl, combine olive oil, garlic powder, onion powder, Italian seasonings, and grated parmesan cheese.

Brusing seasoning on cauliflower sliice.

Season cauliflower steaks

Place cauliflower steaks on prepared baking sheet and brush olive oil mixture evenly over top of cauliflower steaks.

Roasted and seasoned cauliflower steaks on baking sheet.

Bake

Bake in preheated oven for 20 minutes, until fork tender. Gently flip cauliflower steaks over.

Partially roasted cauliflower topped with shredded mozzarella cheese.

Broil

Top partially roasted cauliflower steaks with cheese and broil til golden brown.

Equipment

Cutting board
Baking sheet
Sharp knife
Silicone pastry brush
Large spatula

Storage

Refrigerate: store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat: When reheating, place the cauliflower steaks on baking sheet in the oven for 10 - 15 minutes at 350 degrees. Alternatively, they can be reheated in the air fryer at 350 for 10 minutes.

Cauliflower steaks on baking sheet with golden brown cheese on top.

Variations

Herb-infused Cheese: Add chopped fresh herbs like thyme, rosemary, or parsley to the cheese topping for an aromatic twist.

Spicy Kick: Sprinkle red pepper flakes or cayenne pepper on top before baking to add some heat to the dish.

Nutty Crunch: Mix crushed nuts like almonds or walnuts with the cheese topping to give your cauliflower steaks a delightful crunch.

Garlicky Goodness: Incorporate minced garlic into the cheesy mixture for a robust garlic flavor.

Top Tips

Uniform Slices: Cut the cauliflower into even slices to ensure even cooking and a visually appealing presentation.

Get Creative with Cheese: Experiment with different cheeses, such as cheddar cheese, gouda, or a combination blue cheese crumbles and mozzarella cheese.

Don't Overcook: Keep an eye on the cauliflower while roasting, as it can become mushy if overcooked. Aim for a tender texture that still retains some bite.

Bite shot of a piece of cauliflower steak on a gold fork.

FAQ's

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free. Just ensure that the cheese you use does not contain any added gluten or additives.

Can I make this recipe vegan?

Absolutely! To make this recipe vegan, simply substitute the cheese with a dairy-free alternative made from plant-based ingredients like cashews, nutritional yeast, or vegan cheese products.

Can I use frozen cauliflower for this recipe?

Fresh whole cauliflower is recommended for this recipe to achieve the best texture.

Serve with..

Pair with a fresh green salad and dinner roll for a complete vegetarian meal.
Serve alongside chicken drumsticks or salmon filet for a balanced dinner.
Top with a dollop of sour cream or a drizzle of chipotle dressing for added richness.

Related Recipes

If you love these cheesy cauliflower steaks, then you may want to try some of these other cauliflower recipes!

When you make this Cheesy Cauliflower Steak recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Cheesy Cauliflower Steaks

Shelby Law Ruttan

Roasted cauliflower steaks topped with melted cheese and simple seasonings make the perfect quick and delicious vegetarian-friendly dish.

5 from 1 vote

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Prep Time 10

Cook Time 25

Total Time 35

Course Keto Side Dish, Side Dish

Cuisine American

Servings

Calories 193 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients

1 small cauliflower
2 tablespoons olive oil
¼ cup grated parmesan cheese
½ teaspoon garlic powder
½ teaspoon onion powder
1½ teaspoons Italian seasoning
1 cup shredded mozzarella cheese

Instructions

Preheat oven to 350 degrees F. Coat baking sheet with nonstick cooking spray or line with parchment paper. Set aside.
In a small bowl, combine olive oil, garlic powder, onion powder, italian seasonings, and grated parmesan cheese. Set aside.
Slice cauliflower into thick steaks, about 1 to 1-½ inches wide.
Place cauliflower steaks on prepared baking sheet.
Brush olive oil mixture evenly over top of cauliflower steaks.
Place in preheated oven and bake for 20 minutes, until cauliflower is fork tender.
Remove steaks from oven and sprinkle evenly with shredded cheese. Turn oven broiler on high.
Place cauliflower steaks back in the oven and broil cheese for 30-40 seconds until .golden brown

Nutrition

Calories: 193kcalCarbohydrates: 6gProtein: 9gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 28mgSodium: 306mgPotassium: 247mgFiber: 2gSugar: 2gVitamin A: 256IUVitamin C: 32mgCalcium: 225mgIron: 1mgNet Carbohydrates: 4g

Keyword Cauliflower Steaks, Cheesy Cauliflower Steaks

Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Pan Con Tomate

January 17, 2025 by Shelby Law Ruttan Leave a Comment

Pan con tomate, or Spanish tomato bread, is a simple yet incredibly flavorful breakfast dish that brings a taste of Spain to your plate. With just a handful of ingredients, it brings something magical to your table-perfect for a leisurely morning meal or a quick snack.

Pan con Tomate on a white plate with bowls of ingredients in the background.

This recipe draws inspiration from the traditional Catalonian dish and shares a similar vibe with Italian bruschetta. The fresh, rustic flavors make it a go-to for anyone who appreciates uncomplicated yet delicious recipes like Caprese toast.

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Why You'll Love Pan Con Tomate

Quick and Easy: Ready in under 10 minutes, making it ideal for busy mornings.

Minimal Ingredients: Requires just bread, ripe tomatoes, olive oil, garlic, and salt.

Healthy and Light: A refreshing and nutritious start to your day.

Authentic Flavors: Brings the taste of Spain to your table with minimal effort.

Ingredients

Rustic bread: you will want a good quality bread for this. In Spain the bread is fresh baked and soft with a crusty exterior. The closest I could find here in the states was a ciabatta loaf.

Fresh tomatoes: Choose fresh, juicy tomatoes such as beefsteak tomatoes.

Fresh garlic cloves: Larger cloves work best, as the garlic melts into the hot toast fast.

Extra-virgin olive oil: choose a good olive oil, one that is stored in a dark bottle (light is the enemy of olive oil).

Salt, choose the salt of your preference. I use either Himalayan pink salt of a flaky sea salt such as Maldon.

Fresh basil (optional)

See recipe card below for ingredient amounts.

How to Make Pan Con Tomate

See recipe card below for full list of ingredients and instructions.

Ciabatta loaf cut and sliced in half face up on a baking sheet.

Toast bread

Place bread on large baking sheet and place in oven. Bake for 10 minutes, until bread is golden brown.

Fingers holding garlic clove and rubbing it over top of toasted bread.

Infuse garlic

Remove bread from the oven and rub immediately with the garlic clove.

A spoon drizzling olive oil over top of toasted bread.

Drizzle olive oil

Top bread slices with a drizzle of extra virgin olive oil over the surface of the bread.

Box shredder used for shredding a tomato half.

Grate tomatoes

Grate halved tomato pulp over the large holes of a box grater.

Shredded tomato being spooned over toasted bread.

Add topping

Spread each slice of bread with the shredded tomatoes and season with a little salt to taste.

Toasted bread spread with tomato and a container of salt above the plate.

Serve

Serve with a pinch of salt and fresh basil (if desired)

Ingredient Substitutions:

Olive Oil: Swap for avocado oil for a slightly different flavor profile.

Bread: Use sourdough or ciabatta instead of rustic Spanish bread.

Tomatoes: Canned whole tomatoes can work if fresh tomatoes aren't available.

Variations

Cheesy Twist: Add a sprinkle of Manchego or Parmesan cheese.

Protein Boost: Top with thinly sliced serrano ham or prosciutto.

Spicy Kick: Drizzle with a bit of chili oil or sprinkle with red pepper flakes.

Overhead shot of pan con tomate garnished with basil.

Storage

Store any leftover components (bread and tomato) in separate air tight containers. The tomatoes should be kept in the fridge no longer than 4 days.

Top Tips for Preparing Pan con Tomate:

Choose ripe tomatoes: Overripe ones are perfect for their juiciness and flavor.
Grill your bread: A lightly charred edge adds depth and crunch.
Rub garlic while warm: The heat from the toasted bread mellows the garlic's intensity.
Use high-quality olive oil: The oil's flavor shines in this simple dish.

Serve with...

Include it as part of a tapas spread with Garlic Shrimp with Pancetta and olives.
Pair with a side of jamón serrano and a cup of strong coffee for a full Spanish breakfast.
Serve alongside a mixed green salad for a light lunch.

The last word

The first time I had this Spanish recipe was when I was visiting my son who lives in Spain. When I heard this was a popular breakfast in that country, I very curious to try it. As an American who loves heavily seasoned food, I wasn't sure I what I would think of it due to the simple ingredients and nothing but salt as a seasoning.

Pan con Tomate recipe is one of the best breakfasts I enjoyed in there! I did add my own twist of rubbing the toasted bread with garlic and sprinkling it with basil, so if you want to enjoy it the way the Spanish do, you can leave that out.

More Breakfast Recipes

If you are looking for more easy breakfast recipe ideas, check out my Crockpot Scrambled Eggs, Air Fryer Poached Eggs, Jumbo Banana Muffins with Caramel Icing, and Steel Cut Oat Cakes with Cranberry Maple Syrup.

If you enjoyed this Pan Con Tomate recipe, I'd love for you to leave a ⭐⭐⭐⭐⭐ rating and comment below to let me know. As always, I enjoy seeing your creations Instagram @grumpyshoneybunch so feel free to tag me so I can see your photos!

📖 Recipe

Pan Con Tomate

Shelby Law Ruttan

Pan con tomate is a classic Spanish breakfast dish made with toasted bread, ripe tomatoes, olive oil, and garlic. Simple, quick, and delicious.

No ratings yet

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Prep Time 10

Cook Time 3

Total Time 13

Course Breakfast

Cuisine Spanish

Servings

Calories 97 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients

2 loaves baguette cut into thirds, then sliced in half
3 large tomatoes shredded
¼ cup extra virgin olive oil
salt
¼ cup fresh basil chiffonade cut

Instructions

Preheat oven to 350 degrees f.
Grate halved tomato pulp over the large holes of a box grater. Set tomatoes aside.
Place bread on large baking sheet and place in oven. Bake for 10 minutes, until bread is golden brown.
Remove bread from the oven and rub immediately with the garlic clove.
Top bread slices with a drizzle of extra virgin olive oil over the surface of the bread.
Spread each slice of bread with the shredded tomatoes and season with a little salt to taste.
Garnish with fresh basil (if using).

Nutrition

Calories: 97kcalCarbohydrates: 4gProtein: 1gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 7mgPotassium: 216mgFiber: 1gSugar: 2gVitamin A: 758IUVitamin C: 12mgCalcium: 10mgIron: 0.3mgNet Carbohydrates: 3g

Keyword Grated Tomato on Toast, Pan Con Tomate, Pan Tomate

Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Pancakes Without Baking Powder

January 17, 2025 by Shelby Law Ruttan Leave a Comment

If you are looking for an easy pancake recipe, these homemade Pancakes without baking powder are what you need! They are made with simple ingredients and are the fluffiest pancakes. They are far better than a boxed pancake mix, and are perfect for weekend brunch.

Pouring syrup over top of a stack of buttered pancakes on a teal plate.

These sweet buttery brown sugar hotcakes have a firmer, slightly eggy texture compared to regular fluffy pancakes, making the perfect breakfast sandwich bread replacement.

This is a versatile, quick, and easy recipe to make, and these delicious pancakes are sure to be a favorite for your busy week!

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Why You'll Love Pancakes without Baking Powder

Fluffy texture: These are the best fluffy pancakes and are always a delicious family favorite!

Sandwich quality: They are the perfect pancakes for on the go breakfast sandwiches! (think McGriddles!)

Make ahead: They can be made ahead of time and kept frozen for the perfect busy weekday breakfast!

Ingredients

Just a few simple ingredients will make these delicious pancakes!

Large eggs
All-purpose flour
Salt
Whole milk
Almond extract
Brown sugar
Butter

See recipe card below for full ingredient amounts.

How to Make Pancakes without Baking Powder

Separating an egg yolk from the egg white.

Separate eggs

Separate the egg yolks from the egg whites and set the egg whites aside to bring to room temperature.

Flour, eggs, and milk in a red mixing bowl.

Mix

In a large bowl, add the egg yolks, milk, and almond extract.

While working from the edges, stir the ingredients together until slightly lumpy. Set aside

Whip

Mix the egg whites with an electric mixer at medium-high speed until thickening occurs. While the mixer is running, slowly add the brown sugar. Continue mixing for 5 minutes, until stiff peaks form.

Beaten egg whites on top of batter in a red bowl.

Step 4

Fold

Using a rubber spatula, fold the egg white mixture into the pancake mixture.

Cook

Heat a large skillet at medium heat and add ½ tablespoon of butter and heat until melted. Tip and turn the skillet as needed until the butter evenly coats the bottom.

Carefully pour ¼ cup of the batter into the skillet, spreading evenly.

Cook for about 3 minutes.

Golden brown pancakes with crispy edges on a griddle.

Flip

Once the bottom is brown and air bubbles have fully formed on the top, flip the pancake.

Continue cooking for an additional 2 minutes or until the second side is lightly browned.

Upclose image of a stack of 6 pancakes topped with butter and syrup.

Serve

Serve pancakes with butter and maple syrup.

See recipe card below for printable recipe.

Equipment

Egg separator
Mixing bowls
Measuring cups and spoons
Whisk
Electric hand mixer
Rubber spatula
Large skillet

Substitutions

Below are some suggestions for dairy free, vegan, and/or sugar free options.

Milk - Swap regular milk with plant-based alternatives like almond, soy, or oat milk.

Butter - Use coconut oil, olive oil, or even melted margarine instead.

Sugar - Substitute with honey, maple syrup, or a sugar-free sweetener.

Variations

Vanilla Pancakes - Add a teaspoon of vanilla extract for a subtle flavor boost.

Cinnamon Spice - Mix in ½ teaspoon of cinnamon for a warm, cozy taste.

Chocolate Chip - Fold in a handful of chocolate chips for a sweet twist.

Savory Pancakes - Skip the sugar and add chopped herbs, grated cheese, or crumbled bacon.

A stack of 3 pancakes made without baking powder on a plate topped with a pat of melting butter.

Recipe FAQ's

Can I make the pancake batter ahead of time?

No, this batter is made with whipped egg whites and it will not hold up well after refrigeration.

How do I get crispy golden brown edges on my homemade pancakes?

Brown edges around the outside of the pancake are formed by using a generous amount of butter during the cooking process.

Why is the outside of my pancakes burning, but the middle is doughy?

It is likely the heat of your skillet is too hot. Cooking on high heat will cause the outside of the pancakes to cook too fast leaving them raw in the middle.

Will pancakes rise without baking powder?

This recipe incorporates whipped egg whites into the pancake batter causing them to be fluffier and makes up for the lack of baking powder.

Tips

Take the eggs out of the refrigerator 30 minutes prior, as cold egg whites take longer to whip.
Don't over mix the egg white mixture into the batter, lightly fold it in to keep ensure a more fluffy pancake.
To prevent spillage, use a ladle or a bowl with a spout when pouring the pancake batter.

Storage

Store homemade pancakes refrigerated in an airtight container for 4 days, or place parchment paper between each pancake and store stacked in a resealable plastic bag frozen for up to 4 months.

To reheat pancakes, place them in the toaster or in a 350 oven on a large baking sheet for 7 minutes, until pancakes are warm.

Serve with...

Top with fresh fruits like berries or banana slices.
Drizzle with maple syrup or a dollop of whipped cream.
Serve alongside scrambled eggs and crispy bacon for a complete breakfast.
Sprinkle powdered sugar for an elegant touch.

When you make these pancakes without baking powder, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

A stack of 6 pancakes topped with melty butter and drizzled with maple syrup.

Pancakes Without Baking Powder

Shelby Law Ruttan

Learn how to make fluffy pancakes without baking powder! This easy recipe is perfect for a quick breakfast with simple ingredients you already have.

No ratings yet

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Prep Time 15

Cook Time 15

Total Time 30

Course Breakfast

Cuisine American

Servings pancakes

Calories 93 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients

2 cups all purpose flour
½ teaspoon salt
1 ½ cup whole milk
1 ½ teaspoon almond extract
6 large eggs , yolks and whites separated
⅓ cup dark brown sugar packed

Instructions

For Pancake Batter

Separate the egg yolks from the egg whites and aside the egg whites aside to bring to room temperature.
In a large mixing bowl stir together the flour and salt.
In a medium-sized bowl whisk together the egg yolks, milk, and almond extract.
Pour the wet ingredients into the flour mixture.
While working from the edges, stir the ingredients together until slightly lumpy.
Mix the egg whites with an electric mixer at medium-high speed until thickening occurs. While the mixer is running, slowly add the brown sugar. Continue mixing for 5 minutes, until stiff peaks form.
Using a rubber spatula, fold the egg white mixture into the batter.

To Cook the Pancakes

Heat a large skillet at medium heat and add ½ tablespoon of butter and heat until melted. Tip and turn the skillet as needed until the butter evenly coats the bottom.
Carefully pour ¼ cup of the batter into the skillet, spreading evenly.
Cook for about 3 minutes. Once the bottom is brown and air bubbles have fully formed on the top, flip the pancake.
Continue cooking for an additional 2 minutes or until the second side is lightly browned.

Notes

Each pancake should be 4 inches round

Nutrition

Serving: 4pancakesCalories: 93kcalCarbohydrates: 14gProtein: 4gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 58mgSodium: 88mgPotassium: 67mgFiber: 0.3gSugar: 5gVitamin A: 111IUCalcium: 36mgIron: 1mgNet Carbohydrates: 14g

Keyword Pancakes without Baking Powder

Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Garlic Cheddar Biscuits

January 16, 2025 by Shelby Law Ruttan 2 Comments

This Garlic Cheddar Biscuits recipe is an easy homemade drop biscuit that is baked until golden and then brushed with a garlic butter and parsley topping. These cheesy buttery biscuits are ready in just 20 minutes and are delicious hot from the oven.

Garlic cheddar biscuits on a cooling rack.

This recipe was inspired by the classic Cheddar Bay Biscuits served at seafood restaurants but with a flavorful homemade twist. Whether you're pairing them with soups, salads, or seafood dishes, these biscuits are sure to impress!

If you are a fan of fluffy biscuits, be sure to try my Fluffy Homemade Biscuits recipe here on my website!

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Why You'll Love Garlic Cheddar Biscuits

Quick & Easy - A drop biscuit ready in just 20 minutes with simple ingredients.
Cheesy Goodness - Packed with sharp cheddar for bold flavor in every bite.
Crowd-Pleaser - Always a hit at potlucks, family dinners, and holiday tables.

Ingredients

In just 20 minutes you can make these garlic cheddar biscuits from scratch with just a few ingredients!

All-purpose flour
Yellow cheddar cheese (brick style)
Baking powder, be sure the baking powder is not outdated. If it is old, it may not activate as well.
Milk, I used whole milk for this recipe.
Salted butter, I recommend using all salted butter in this recipe, especially when brusing the tops of the baked biscutis.
Large eggs
Garlic powder

How To Make Garlic Cheddar Biscuits

Cheddar cheese in mixing bowl with flour mixture.

Step 1

Preheat the oven to 400° F. In a large mixing bowl, combine the flour, shredded cheddar cheese, baking powder, salt, and garlic powder.

Adding wet ingredients to dry ingredients.

Add wet to dry

In a large 2 cup glass measure, using a hand whisk, mix together the milk and egg. Add the butter and the egg mixture to the flour mixture stirring until just combined. There will still be flecks of flour.

Scooping Garlic Cheddar Biscuit dough onto parchment paper lined baking sheet.

Bake

Using a ¼ cup measuring scoop or a large tablespoon, drop the biscuit dough onto a parchment lined rimless baking sheet. Bake for 12 minutes, or until the biscuit is lightly golden browned and the dough is cooked through.

Butter topping

Mix together the melted butter, garlic, and parsley. Brush over top of the baked cheddar biscuits to coat. Enjoy while still warm.

For complete instructions, see recipe card at the bottom of this post.

Substitution Ideas

Butter: Substitute with margarine or a plant-based alternative for a dairy-free option.

Cheese: Swap cheddar for mozzarella, pepper jack, or Parmesan for different flavors.

Flour: Use whole wheat or gluten-free flour blends for dietary preferences.

Variations to Try

Garlic-Free: Skip the garlic and let the cheddar shine on its own.

Herb Biscuits: Add chopped fresh parsley, chives, or rosemary to the dough.

Spicy Cheddar Biscuits: Mix in diced jalapeños or a pinch of cayenne pepper.

Bacon Cheddar Biscuits: Fold in cooked, crumbled bacon for a savory treat.

Baked biscuits on parchment lined baking sheet.

Equipment Needed

Pastry brush (optional, for butter glaze)
Mixing bowl
Whisk or fork
Baking sheet
Parchment paper or silicone baking mat

Top Tips for Preparing Garlic Cheddar Biscuits

Don't Over mix: Stir the dough until just combined to avoid dense biscuits.

Shape with a spoon: Drop-style biscuits are quick and rustic, no rolling required.

Baked garliic cheddar biscuit that has been broken in half on a cooling rack

Serving Suggestions

Enjoy as a breakfast biscuit with Egg Muffin Cups and bacon.
Serve warm alongside soups like Russian Mushroom Potato Soup or Easy Hamburger Soup.
Pair with seafood dishes like Lemon Pepper Shrimp Scampi or Air Fryer Salmon Fillet.

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Garlic Cheddar Biscuits

Shelby Law Ruttan

These garlic cheddar biscuits are flaky, buttery, and bursting with cheesy goodness. Quick to make and perfect for any meal, they're a must-try!

5 from 2 votes

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Prep Time 8

Cook Time 12

Total Time 20

Course Breads

Cuisine American

Servings

Calories 230 kcal

Equipment

Pastry brush (optional, for butter glaze)
mixing bowls
Whisk or fork
Baking Sheet
Parchment Paper or silicone baking mat

As an Amazon Associate I earn from qualifying purchases.

Ingredients

FOR THE BISCUIT DOUGH

2 cups all purpose flour
1 cup shredded cheddar cheese
1 tablespoon baking powder
1 teaspoon salt
½ teaspoon garlic powder
⅔ cup milk
⅓ cup unsalted butter
1 large egg

FOR THE BUTTER GARLIC TOPPING

2 tablespoon salted butter melted
1 garlic clove minced
1 tablespoon fresh parsley minced

Instructions

Preheat the oven to 400° F. In a large mixing bowl, combine the flour, shredded cheddar cheese, baking powder, salt, and garlic powder.
In a large 2 cup glass measure, using a hand whisk, mix together the milk and egg. Add the butter and the egg mixture to the flour mixture stirring until just combined. There will still be flecks of flour.
Using a ¼ cup measuring scoop or a large tablespoon, drop the biscuit dough onto a parchment lined rimless baking sheet. Bake for 12 minutes, or until the biscuit is lightly golden browned and the dough is cooked through.
Mix together the melted butter, garlic, and parsley. Brush over top of the baked cheddar biscuits to coat. Enjoy while still warm.

Nutrition

Calories: 230kcalCarbohydrates: 21gProtein: 7gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 54mgSodium: 467mgPotassium: 75mgFiber: 1gSugar: 1gVitamin A: 459IUVitamin C: 1mgCalcium: 181mgIron: 1mgNet Carbohydrates: 20g

Keyword Garlic cheddar biscuits

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Oreo Brownie Cookies

January 15, 2025 by Shelby Law Ruttan Leave a Comment

Oreo Brownie Cookies are the ultimate mashup of rich, fudgy brownies and classic Oreo goodness, all in a chewy, irresistible cookie. They're quick to make, packed with chocolate flavor, and perfect for any cookie lover craving a decadent treat.

The inspiration for this recipe comes from a love of combining desserts, like in my S'more Brownies recipe, where two treats meet in one. This time, I wanted to bring the iconic flavors of Oreos into the fudgy world of brownies, and the result is pure magic!

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❤️ Why you'll love it

Real ingredients: no brownie mix required for these fudgy oreo brownies, made with a from-scratch brownie recipe and turned into cookies!

Ultimate indulgence: Combines two favorite treats-Oreos and brownies-in one chewy cookie.

Brownie Lovers Cookie: a brookie combining your favorite decadent brownies and oreo cookies is sure to be a hit with the whole family.

🥘 Ingredients

Semi-sweet chocolate chips: you can also use dark chocolate chips. I do not recommend milk chocolate for this recipe.

Butter: unsalted and can be cold from the fridge as it is going to be melted.

Eggs: I used large eggs and they should be at room temperature for best results.

Granulated sugar

Brown sugar: I used light brown sugar, but dark brown can be substituted, it will lend a deeper flavor to the cookie.

Vanilla extract: go with a pure vanilla extract for best flavor.

Salt: I used pink himalayan salt for this recipe

Baking powder

All purpose flour

See recipe card below for ingredient amounts.

How To Make Oreo Brownie Cookies

Chocolate chips and butter chunks in a mixing bowl.

Melt

In a microwave safe bowl, heat the butter and chocolate chips in 30 second intervals, until chocolate is melted.

Stir

Stir to incorporate butter and chocolate. Set aside.

Mix eggs

In a large bowl, using a hand mixer, beat the eggs, granulated sugar, brown, sugar, vanilla extract, salt, and baking powder until combined.

Whip

Whip egg mixture for 5 minutes until foamy and pale yellow.

Combine

Gradually mix the chocolate mixture to the wet ingredients, beating well, until fully incorporated.

Dry ingredients

Add the flour to the brownie batter and mix until well incorporated.

Oreo cookie pieces on top of cookie batter.

Add Oreos

Stir the oreo pieces into the brownie batter.

Scoop and bake

Using a large cookie scoop, place brownies on prepared baking sheet leaving at least 2 inches between scoops of dough. Top with extra oreo cookie pieces if desired.

See recipe card below for printable instructions.

Equipment

Large bowl
Hand mixer
Microwave safe bowl
Rubber spatulas
Cutting mat
Sharp knife
Baking sheet
Silpat or parchment paper
Cookie scoop

Overhead image of a brownie cookie dotted with Oreo pieces.

Storage

Room temperature: store cookies in an airtight container on the counter up to 5 days.

Freeze: cookies can be stored in a freezer safe, airtight container in the freezer up to 3 months.

Variations

Use mini oreo cookies as the stir in.
Substitute chocolate chip cookies for the oreo cookies.
Add 1 cup chopped walnuts to the brownie batter.

Tips

Be sure to mix the egg mixture the full 5 minutes. It will take that long for the batter to be thick and creamy and is important to the success of this recipe.
Don't trash the oreo crumbs from chopping the cookies, be sure to add them to the cookie dough as well.

Brownie Oreo Cookies on a white plate with a bottle of milk and oreo cookies in the background.

Serve with...

Crumble leftover cookies over yogurt or ice cream for a fun topping.
Serve warm with a scoop of vanilla ice cream for a decadent dessert.
Pair with a glass of cold milk for a classic cookie experience.
Package them in a cute box for gifting for Valentine's Day.

When you make these Oreo Brownie Cookies, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Oreo Brownie Cookies

Shelby Law Ruttan

These Oreo Brownie Cookies combine the rich fudginess of brownies with the crunch of Oreos in a chewy, indulgent cookie. Easy and delicious!

No ratings yet

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Prep Time 10

Cook Time 10

Total Time 20

Course Desserts

Cuisine American

Servings

Calories 249 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients

12 ounces semi-sweet chocolate chips
½ cup butter
3 large eggs , room temperature
1 cup granulated sugar
¼ cup brown sugar
1 tablespoon vanilla extract
½ teaspoon baking powder
½ teaspoon salt
¾ cup all-purpose flour
2 cups chopped oreos

Instructions

Preheat oven to 350 degrees F.
In a microwave safe bowl, heat the butter and chocolate chips in 30 second intervals, until chocolate is melted, stirring to incorporate butter and chocolate. Set aside.
In a large bowl, using a hand mixer, beat the eggs, granulated sugar, brown, sugar, vanilla extract, salt, and baking powder for 5 minutes, until egg mixture is thick and creamy.
Gradually mix the chocolate mixture to the wet ingredients, beating well, until fully incorporated.
Add the flour to the brownie batter and mix until well incorporated.Stir the oreo pieces into the brownie batter.
Using a large cookie scoop, place brownies on prepared baking sheet leaving at least 2 inches between scoops of dough. Top with extra oreo cookie pieces if desired.
Bake for 10 minutes, remove cookies from the oven and allow to cool for 1-2 minutes before removing from the baking sheet.
Cool completely on a wire rack.

Nutrition

Calories: 249kcalCarbohydrates: 31gProtein: 3gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 37mgSodium: 150mgPotassium: 133mgFiber: 2gSugar: 22gVitamin A: 174IUCalcium: 25mgIron: 3mgNet Carbohydrates: 29g

Keyword Oreo Brownie Cookies

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Mexican Chocolate Brownies

January 15, 2025 by Shelby Law Ruttan Leave a Comment

These Mexican Chocolate Brownies are a fudgy, chocolatey treat with a spicy twist! Infused with cinnamon and a touch of cayenne, they bring a delightful kick to every bite-perfect for anyone who loves a bold flavor.

Inspired by the warmth of Mexican hot chocolate, these brownies take the cozy drink's spices and combine them with the richness of classic brownies. If you've ever tried my Mexican Hot Chocolate Cookies, you'll see the same love for chocolate and spice reflected here!

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Why You'll Love Mexican Chocolate Brownies

Unique Flavor: The blend of cinnamon, cayenne, and cocoa creates a bold and memorable taste.
Easy to Make: Simple steps and pantry staples make this recipe accessible for any baker.
Customizable Spice Level: Adjust the heat to suit your preferences.
Perfect Texture: Fudgy, moist brownies with a slightly crisp top.
Great for Any Occasion: Ideal for parties, dessert tables, or a treat-yourself day.

What You Need To Make Mexican Brownies

Below are highlights of some ingredients that I feel deserve mentioning. See recipe card for full ingredient list with amounts.

Chocolate: use a good quality cocoa powder.

Vanilla extract: you can't go wrong with Rodelle brand. (affiliate link)

Ground cinnamon: choose a Ceylon cinnamon (affiliate link)which does not contain traces of lead like many others.

Cayenne pepper: this is a spicy ground red pepper that adds that touch of heat to the brownies.

How to Make Mexican Chocolate Brownies

Prepare baking dish

Preheat the oven to 350 degrees. Line a 9-by-13-inch baking dish with parchment paper, leaving an overhang on two sides. Lightly coat the parchment paper with butter or cooking spray. Set aside.

Melt butter

Melt the butter in a medium sized saucepan over medium-low heat. Remove from the heat and let the butter cool for 5 minutes.

Dry ingredients inside a white mixing bowl.

Combine dry ingredients

In a medium sized bowl, whisk together the flour, cocoa powder, cinnamon, chili powder, salt, and baking powder.

Whisk wet ingredients

Using a hand whisk, mix the sugar, eggs, and vanilla, into the butter in the sauce pan until thoroughly combined.

Add wet to dry ingredients

Add the flour mixture to the egg mixture and stir with a wooden spoon until smooth.

Brownie batter in a parchment lined baking dish.

Pour batter

Transfer the brownie batter to the prepared baking dish.

Baked brownies partially cut on a cutting board.

Bake brownies

Bake for 35 minutes, or until a toothpick inserted in the middle comes out clean. Cool completely. Remove from the pan using the parchment paper.

See recipe card below for full instructions.

Substitution Ideas

Replace cayenne with chili powder for a milder spice.
Stir in dark chocolate chips for a richer flavor.
Swap all-purpose flour with almond flour to make them gluten-free.

Recipe Variations

Vegan Version: Replace eggs with flax eggs and use dairy-free chocolate chips.

Nutty Addition: Add chopped pecans or walnuts for crunch.

Caramel Swirl: Drizzle caramel sauce into the batter before baking.

Equipment Needed

Spatula
Mixing bowls
Whisk
9 x 13 inch Baking pan
Parchment paper
Measuring cups and spoons

A pair of hands cutting the brownies into squares.

Top Tips for Preparing Mexican Brownies

Cool Before Cutting: Let the brownies cool completely for cleaner slices
Don't Overmix: Stir the batter until just combined to keep the brownies fudgy.
Taste Test the Spice: Adjust the cinnamon and cayenne to suit your heat preference.
Line the Pan: Use parchment paper for easy removal and clean edges.

Serving Suggestions

Serve with whipped cream and a sprinkle of cinnamon for a festive touch.
Pair with a scoop of vanilla ice cream for a warm-and-cool contrast.
Dust with powdered sugar for an elegant finish.

One brownie topped with a scoop of ice cream and a dusting of cinnamon over top.

When you make this Mexican Chocolate Brownies recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

One brownie with a scoop of ice cream and dusting of cinnamon.

Mexican Hot Chocolate Brownies

Shelby Law Ruttan

Rich and fudgy brownies infused with cinnamon and cayenne for a Mexican-inspired twist. Perfectly spiced, moist, and totally irresistible!

No ratings yet

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Prep Time 10

Cook Time 35

Total Time 45

Course Desserts

Cuisine Mexican

Servings

Calories 170 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients

1 cup butter
2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
1 cup flour
⅔ cup cocoa powder
1 teaspoon cinnamon
½ teaspoon salt
½ teaspoon baking powder
¼ teaspoon cayenne pepper

Instructions

Preheat the oven to 350 degrees. Line a 9-by-13-inch baking dish with parchment paper, leaving an overhang on two sides. Lightly coat the parchment paper with butter or cooking spray. Set aside.
Melt the butter in a medium sized saucepan over medium-low heat. Remove from the heat and let the butter cool for 5 minutes.
In a medium sized bowl, whisk together the flour, cocoa powder, cinnamon, chili powder, salt, and baking powder.
Using a hand whisk, mix the sugar, eggs, and vanilla, into the butter in the sauce pan until thoroughly combined.
Add the flour mixture to the egg mixture and stir with a wooden spoon until smooth.
Transfer the brownie batter to the prepared baking dish.
Bake for 35 minutes, or until a toothpick inserted in the middle comes out clean. Cool completely. Remove from the pan using the parchment paper.

Nutrition

Calories: 170kcalCarbohydrates: 22gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 51mgSodium: 131mgPotassium: 57mgFiber: 1gSugar: 17gVitamin A: 290IUVitamin C: 0.02mgCalcium: 17mgIron: 1mgNet Carbohydrates: 21g

Keyword Mexican Chocolate Brownies

Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Crab Macaroni and Cheese

January 14, 2025 by Shelby Law Ruttan 1 Comment

This Crab Macaroni and Cheese combines creamy, cheesy pasta with the sweet, delicate flavor of crabmeat for a truly indulgent dish. It's the perfect comfort food and ideal for weeknight dinners or special occasions.

Angled view of crab mac and cheese in a blue bowl topped with fresh chopped parsley garnish.

This seafood mac and cheese dish is great for holidays, birthdays, or any time you have a special occasion to celebrate.

It can be served as a main course with a side of Air Fried Asparagus and goes great with a glass of buttery chardonnay!

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Why You'll Love Crab Macaroni & Cheese

Creamy comfort food: The rich cheese sauce coats every bite for ultimate comfort.

Perfect for any occasion: Great as a family dinner or a show-stopping party dish.

Make-ahead friendly: Prepare in advance and bake when ready!

Ingredients

Crab Meat: I buy crab legs at the grocer. I never use imitation crabmeat because it is processed imitation seafood with ingredients I don't want to add to my diet.

Pasta: Cavatappi (affiliate link) is my choice. I love how it curls and just looks special.

Old Bay Seasoning (affiliate link): Old Bay is a perfect seasoning for seafood. The slight spice in the Old Bay compliments the sweetness of the crab in this mac and cheese deliciously.

Cheese: I used a pre-shredded Queso cheese (affiliate link). Hubby likes his mac and cheese recipe creamy and smooth. Normally when I make regular homemade mac and cheese I will use cheddar. That would work here also.

See recipe card below for ingredient amounts and instructions.

Side view of golden baked crab mac and cheese.

Substitutions

Many have asked me if they could make this recipe low carbohydrate friendly, below are some ways to do so along with other substitution suggestions.

Low carb mac and cheese: To make this recipe low carb friendly, use the Shirataki Penne (affiliate link) or 4 cups steamed cauliflower pieces, sub crushed pork rinds for the crackers, and 1 tablespoon arrowroot powder for the flour.

Cheese alternatives: Swap Gruyère or Gouda for queso for a different flavor profile.

Crab replacements: Use shrimp, or lobster in place of the crabmeat.

Variations

Spicy Crab Mac and Cheese: Add diced jalapeños or a dash of hot sauce for a spicy kick.

Garlic Herb Version: Mix in minced garlic and fresh herbs like parsley or thyme.

Panko Topping: Sprinkle panko breadcrumbs on top for extra crunch.

Equipment Needed

Wooden spoon (for mixing)
Large pot (for boiling pasta)
Large pot (for making the sauce)
Whisk (to ensure a smooth cheese sauce)
Baking dish

A spoonful of crab mac and cheese being removed from the casserole dish.

Top Tips for Preparing This Recipe

Don't over bake: If baking, stop when the top is golden and bubbly to avoid drying out the pasta.

Fresh crab is best: Use fresh lump crab meat for optimal flavor, but canned crab works in a pinch.

Grate your own cheese: Pre-shredded cheese often contains additives that can affect the sauce's texture, for the creamiest cheese, grate your own.

Serving Suggestions

Pair with a crisp green salad or Pan Roasted Tomatoes for a balanced meal.
Serve alongside crusty garlic bread to scoop up every drop of cheesy sauce.

Upclose image of crab mac and cheese in a blue bowl garnished with chopped parsley.

When you make this crab macaroni and cheese recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Crab Macaroni and Cheese

Shelby Law Ruttan

This rich and creamy Crab Macaroni and Cheese combines the delicate sweetness of crab with a luxurious cheese sauce for a comforting, elevated dish.

5 from 1 vote

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Prep Time 15

Cook Time 20

Rest time 10

Total Time 45

Course Main Dish

Cuisine American

Servings

Calories 397 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients

8 ounces Cavatapi pasta
¼ cup unsalted butter
¼ cup diced onion
4 large garlic cloves , minced
3 tablespoons flour
1 tablespoon Old Bay Seasoning
½ teaspoon salt
½ teaspoon pepper
3 cups milk
3 cups shredded queso cheese divided
1½ cup crab meat
½ cup crumbled buttery crackers

Nutrition

Calories: 397kcalCarbohydrates: 15gProtein: 27gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 108mgSodium: 737mgPotassium: 193mgFiber: 1gSugar: 4gVitamin A: 278IUVitamin C: 2mgCalcium: 624mgIron: 1mgNet Carbohydrates: 14g

Keyword Crab Macaroni and Cheese

Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Andes Mint Chocolate Cookies

January 12, 2025 by Shelby Law Ruttan Leave a Comment

Soft, chewy, and packed with the refreshing flavor of mints, these Andes Mint Chocolate Cookies are a minty chocolate lover's dream. Perfect for holidays, special occasions, or a simple treat, they'll quickly become a go to cookie recipe in your collection.

A stack of 4 chocolate mint cookies on a white tray.

These cookies are the perfect combination of chocolate and mint. These are similar to the chocolate mint cream cookies, but using a chocolate mint instead of pastel nonpareils!

Why You'll Love Andes Mint Chocolate Cookies

Simple Ingredients: Most items are pantry staples, with Andes mints adding a fun twist.

Irresistible Flavor Combo: The rich chocolate base pairs perfectly with the cool mint from Andes candies.

Holiday-Friendly: Their festive flavor and appearance make them perfect for Christmas or St. Patrick's Day.

Andes Mint chocolate cookies are made with basic pantry ingredients along with the minty chocolate rectangle candies (affiliate link) that are creamy and delicious. Along with unsalted butter, brown sugar helps these cookies stay chewy and melted chocolate chips and eggs keep them fudgy with crispy edges!

How To Make Andes Mint Chocolate Cookies

Melt butter and sugar

Add the butter, brown sugar, and water to a medium sized saucepan over medium heat, and cook for 3 minutes, until butter is melted and sugar is dissolved. until dissolved

Add chocolate chips

Stir in the chocolate chips until melted. Transfer to a mixing bowl and cool for 10 minutes.

Add eggs

Add the eggs and vanilla extract to the chocolate mixture and beat until thoroughly combined.

Add dry ingredients

In another mixing bowl, whisk together the flour, baking soda, and salt. Gradually add the flour to the chocolate mixture and mix until combined. Refrigerate the cookie dough for 1 hour.

Roll into ball shape

Roll tablespoon sized portions of cookie dough into a ball and place on parchment lined cookie sheet. Bake for 7 minutes, or until the cookies are just set.

Mint topping

Remove the cookies from the oven and immediately place 1 chocolate mint candy on top of each cookie. Allow to rest for 10 minutes, then spread the melted chocolate over top f the cookie to coat. Cool completely before storing.

Equipment Needed

Electric hand mixer or KitchenAid mixer
Tablespoon sized cookie scoop
Parchment Paper
Cookie Sheet
Offset spreader

Angled view of a stack of chocolate mint cookies.

🔄 Substitution Ideas

Andes Mints: Use mint chocolate chips or a chopped dark chocolate bar with a splash of peppermint extract.
Unsalted Butter: Replace with salted butter but reduce added salt in the recipe.
All-Purpose Flour: Use gluten-free 1:1 baking flour for a gluten-free version.

🎨 Recipe Variations

Brownie-Inspired: Swap out half the butter for cream cheese for a richer, fudgier texture.

Triple Chocolate: Add white and milk chocolate chips alongside the Andes mints.

Mint Explosion: Stir in crushed peppermint candies for extra minty flavor.

👩‍🍳 Top Tips for Preparing These Cookies

Room Temp Butter: Let the butter soften naturally for smoother mixing.

Chill the Dough: Refrigerating the dough for 30 minutes helps prevent spreading and enhances flavor.

Don't Overbake: Remove the cookies when the edges are set, even if the centers look soft-they'll firm up as they cool.

Use Fresh Ingredients: Ensure your baking soda and cocoa powder are fresh for the best rise and flavor.

🍽️ Serving Suggestions

Crumble over vanilla ice cream for a decadent dessert.
Serve warm with a cold glass of milk.
Pair with hot cocoa or peppermint tea for a cozy treat.

Upclose image of Andes Chocolate Mint Cookies.

Related Recipes

When you make these andes mint chocolate cookies, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Andes Chocolate Mint Cookies stacked on a white plate.

Andes Mint Chocolate Cookies

Shelby Law Ruttan

Soft, chewy Andes Mint Chocolate Cookies bursting with rich chocolate flavor and cool minty goodness. A must-make for any chocolate mint fan!

No ratings yet

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Prep Time 15

Cook Time 7

Refrigeration Time 1

Total Time 1 22

Course Desserts

Cuisine American

Servings

Calories 129 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients

12 tablespoons unsalted butter
1½ cups brown sugar , packed
2 tablespoons water
2 cups chocolate chips
2½ cups all-purpose flour
1¼ teaspoons baking soda
½ teaspoon salt
2 large eggs , room temperature
1 teaspoon vanilla extract
45 Chocolate Mint Candies unwrapped

Instructions

Add the butter, brown sugar, and water to a medium sized saucepan over medium heat, and cook for 3 minutes, until butter is melted and sugar is dissolved. until dissolved.
Add the chocolate chips and stir constantly until melted. Transfer to a mixing bowl and cool for 10 minutes.
Add the eggs and vanilla extract to the chocolate mixture and beat until thoroughly combined.
In another mixing bowl, whisk together the flour, baking soda, and salt. Gradually add the flour to the chocolate mixture and mix until combined. Refrigerate the cookie dough for 1 hour.
Preheat the oven to 350 degrees. Roll tablespoon sized portions of cookie dough into a ball and place on parchment lined cookie sheet. Bake for 7 minutes, or until the cookies are just set.
Remove the cookies from the oven and immediately place 1 chocolate mint candy on top of each cookie. Allow to rest for 10 minutes, then spread the melted chocolate over top f the cookie to coat. Cool completely before storing.

Nutrition

Calories: 129kcalCarbohydrates: 18gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 16mgSodium: 63mgPotassium: 44mgFiber: 0.2gSugar: 12gVitamin A: 105IUCalcium: 15mgIron: 0.5mgNet Carbohydrates: 18g

Keyword Andes Chocolate Mint Cookies

Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Pan Roasted Tomatoes

January 12, 2025 by Shelby Law Ruttan 1 Comment

These Pan Roasted Tomatoes are a quick and easy healthy side dish recipe to enjoy all summer long when fresh tomatoes are in abundance. It's as easy as tossing a pint of cherry or grape tomatoes in a hot skillet and finishing it off with a little fresh herbs and olive oil.

Overhead view of red and yellow pan roasted grape tomatoes in a cream colored bowl with an inner and outer gold rim.

There is nothing better than your own tomatoes picked straight from the garden. I love to eat them by the handful, and I really love them roasted in the pan bursting with flavor!

I love to serve these pan roasted tomatoes next to or tossed into this Spaghetti Arrabiata. They also make a great topping to pizza, or use to make bruschetta with them.

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Why I Love Pan Roasted Tomatoes

Fresh ingredients: made with garden fresh tomatoes and herbs.

Flavor packed: roasting the tomatoes brings out an abundance of flavor!

Healthy recipe: cherry tomatoes are low in calories, bringing in only 25 calories per cup! They are high in vitamin C and may aid in preventing strokes and prostate cancer as well as aid in preventing osteoporosis.

Ingredients

You only need a few fresh ingredients for this easy to make side dish recipe.

Cherry or Grape Tomatoes: these are small round tomatoes that can range from the size of your thumb tip to a golf ball. The most common color is red, but they can be found in yellow and purple colors as well.
Olive Oil
Fresh Oregano
Fresh Rosemary
Salt
Red Pepper Flakes

See ingredient amounts in recipe card below.

How To Pan Roast Tomatoes

Pan roasted tomatoes are cooked in a cast iron skillet on the stove top and are ready in just a matter of minutes.

A hand pouring olive oil into a hot cast iron skillet.

Step 1

Heat olive oil in a cast iron skillet until hot.

Grape tomatoes added to the hot oil in a cast iron skillet.

Step 2

Add tomatoes and cook for 3 minutes, until tomatoes begin to blister.

Sprinkling red pepper flakes over top of roasted tomatoes.

Step 3

Remove tomatoes from heat and stir in seasonings.

Heat a cast iron skillet over medium high heat. Add 3 teaspoon of olive oil and swirl to coat the skillet.
Add the tomatoes to the hot skillet and cook for 3 minutes, or until the tomatoes begin to blister.
Remove the tomatoes from the heat. Stir in the remaining olive oil, oregano, rosemary, salt, and red pepper flakes. Toss to combine. Allow to stand 5 minutes before serving.

Equipment

I highly recommend a Cast Iron Skillet (affiliate link) as they distribute heat in the pan evenly.

Variations

Herb swap: Use any combination of fresh basil, thyme, parsley, or rosemary for the herbs.

Flavor boost: Add a a splash of lemon juice or balsamic vinegar at the end of cooking time.

Storage

Store any leftover pan roasted tomatoes in an airtight container in the fridge up to 3 days.

When you make this pan roasted tomatoes recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Pan Roasted Tomatoes

Shelby Law Ruttan

A quick and easy side dish with roasted blistered grape tomatoes and an herbed olive oil dressing.

5 from 1 vote

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Prep Time 5

Cook Time 3

Resting time 5

Total Time 13

Course Side Dish

Cuisine American

Servings

Calories 58 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients

1 pint multi colored grape tomatoes
4 teaspoon olive oil
1 teaspoon fresh oregano , chopped
½ teaspoon fresh rosemary , chopped
¼ teaspoon salt
¼ teaspoon red pepper flakes

Instructions

Heat a cast iron skillet over medium high heat. Add 3 teaspoon of olive oil and swirl to coat the skillet.
Add the tomatoes to the hot skillet and cook for 3 minutes, or until the tomatoes begin to blister.
Remove the tomatoes from the heat. Stir in the remaining olive oil, oregano, rosemary, salt, and red pepper flakes. Toss to combine. Allow to stand 5 minutes before serving.

Nutrition

Calories: 58kcalCarbohydrates: 5gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 154mgPotassium: 289mgFiber: 2gSugar: 3gVitamin A: 1031IUVitamin C: 16mgCalcium: 20mgIron: 1mgNet Carbohydrates: 3g

Keyword Pan Roasted Tomatoes

Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Homemade Canning Salsa

January 11, 2025 by Shelby Law Ruttan 20 Comments

This homemade canning salsa is the perfect way to capture the freshness of summer in a jar! Packed with vibrant flavors and simple ingredients, it's a must-have for your pantry and makes taco night extra special.

Up close image of homemade canning salsa in pint jars.

I love fresh salsa, but salsa made with the best fresh ingredients from your own garden makes it even more special. The delicious flavor is far better than what you can buy in the grocery store so be sure to make plenty!

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The Best Part About Having This in the Pantry

Taco night on autopilot: forget the last minute grocery run for store-bought jars. You'll have the good stuff ready to pop open the second you start browning the meat.

Total heat control: unlike commercial brands, you decide exactly how many jalapenos make the cut, so it's never too spicy for the kids or too bland for you.

No pressure necessary: this is a straightforward water bath recipe, making it a stress-free project even if you're a canning beginner.

Homemade Canning Salsa Ingredients

Plum tomatoes and jalapeno peppers in white bowls.

Fresh tomatoes: the best tomatoes to use are paste tomatoes, such as german paste or roma tomatoes. These have less liquid and more substance to the vegetable.
Yellow onion: these have more bite and balance out nicely with the tomatoes.
Green peppers: bell pepper is added for its sweeter flavors
Garlic cloves: look for firm bulbs that have no brown.
Jalapeño peppers: add the spice to the salsa.
Cilantro: gives the salsa a freshness and flavor, if you aren't a fan of cilantro this can easily be left out.
Salt and granulated sugar: balances out the flavors.
Apple cider vinegar: to increase acid levels.

See recipe card below for ingredient amounts.

How To Make Homemade Canned Salsa

Below is a brief visual of how to make homemade salsa for canning:

Prepare veggies

Scald, peel and dice tomatoes. Place in large pot.

Add remaining ingredients

Add peppers, onions, garlic, cilantro, vinegar, salt, and pepper. Bring to a boil; reduce heat and simmer.

Pouring salsa into sterilized canning jars.

Transfer to sterilized jars

Transfer salsa while still hot to sterilized jars. Cover with lids and screw caps and tighten.

Pint jars of salsa in a canner filled with water,

Hot water bath

Place pint jars filled with salsa in a hot water bath canner, cover with water and bring to a boil. Process as instructed.

See recipe card below for complete instructions.

Substitutions

A few swaps that can be made if you are missing an ingredient.

Vinegar - you can use white vinegar or apple cider vinegar if you prefer a sharper, more neutral flavor. Do not reduce the total amount, as the acidity is required for safe canning.
Lime juice - for a zesty twist, you can swap an equal amount of the vinegar for bottled lime juice (use bottled to ensure consistent acidity levels)
Smoky heat - if you don't have fresh jalapenos or want a deeper flavor, swap them for a tablespoon of chipotle powder or canned chipotle peppers in adobo.

Tips

The tomato factor: your salsa's thickness depends entirely on the tomato. For a thicker result without adding paste, use Roma or Paste tomatoes and ensure you drain the diced pieces in a colander for at least 10 minutes before cooking.For
The simmer secret: if your salsa looks runny in the pot, don't panic. Simmer it for an extra 15-20 minutes to reduce the liquid naturally before ladling it into jars.
Standard tomatoes: if you only have garden-variety slicing tomatoes, you must remove the seeds and watery centers first, or the final product will be more like a juice than a dip.

Variations

Fire-Roasted Batch: for a deep, smoky char, roast your tomatoes, peppers, and onions under the broiler until the skins blacken before peeling and dicing. This adds a "fire-roasted" depth that survives the canning process better than liquid smoke.

The "Verde" swap: replace the9-½ cups of red tomatoes with husked and washed tomatilos. Keep the rest of the acid and vegetable ratios the same for a safe, tangy Salsa averde that holds its bright color in the jar.

Pint jars of homemade canning salsa on towels.

FAQ's

Can you freeze this salsa instead of canning it?

To freeze this salsa recipe, be sure to place in an airtight freezer safe container and label the container. It can be stored in the freezer up to 4 months.

Can you double the recipe and can in quart jars?

The recipe can be doubled, however I do not recommend canning in quart jars as there is no official processing time for quart jars.

Can I use canned tomatoes in place of fresh tomatoes?

You can do so, but if you do decide to use canned tomatoes, be sure to pick a plum tomato or san marzano tomato and drain the liquid.

Will omitting the onions change the acidity of the salsa?

The vinegar adds enough acidity that you can omit the onions.

I forgot to add the vinegar to the salsa mixture, is it still ok to eat?

If you forget to add the vinegar, open the jars, place the salsa back into a stock pot and bring the to a boil with the vinegar added, then return to the jars and put it through a water bath canning.

I don't like the flavor of vinegar, can I leave it out?

Vinegar is needed for the acidity and is a very important part of this recipe and you cannot leave it out. However, you can use white vinegar in place of apple cider vinegar.

More From My Pantry

If you're looking to fill more shelves, you might also like my Garlic Dill Pickles, this Homemade Apple Pie Filling for Canning, Canning Tomatoes in a Hot Water Bath, or my Bread and Butter Pickles Recipe.

When you make this Homemade Canning Salsa recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Homemade Salsa for Canning

Shelby Law Ruttan

This easy homemade canning salsa is made with fresh tomatoes, peppers, onions, and spices, then preserved using a water bath canner. It's the perfect salsa recipe for canning to stock your pantry with a flavorful dip for chips, a topping for tacos, or a fresh addition to any Mexican inspired meal.

4.19 from 780 votes

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Prep Time 1

Cook Time 15

Processing Time 15

Total Time 1 30

Course Appetizer

Cuisine Mexican

Servings pints

Calories 26 kcal

Equipment

9 piece canning kit this includes a funnel, grip, canning spatula and more
Pint jars for canning

As an Amazon Associate I earn from qualifying purchases.

Ingredients

9½ cups fresh tomatoes diced
2 cups onions diced
2 cups green bell pepper diced
10 cloves fresh garlic minced
¾ cup jalapeno peppers diced
½ cup cilantro chopped
2 tablespoon kosher salt
¼ cup granulated sugar
1 cup apple cider vinegar

Instructions

For the tomatoes

Bring a large pot of water to a boil over high heat. While water is boiling, core tomatoes and score bottom of tomato with an X with a paring knife.
Blanch tomatoes by placing into hot water for 10-20 seconds. Remove tomato from hot water and immediately place in cold water.
Once the tomatoes have cooled enough, remove skins and seeds with membranes from tomatoes. Set aside to compost later.
Dice the meaty part of the tomato. You should have 9-½ cups of diced tomatoes for this recipe.

To make the salsa

Add the onion, green peppers, garlic, jalapeno peppers, sugar (if using), cilantro, salt, and vinegar to a large stockpot with the tomatoes.
Bring to a boil. Reduce heat and cook the vegetable mixture for 15-30 minutes. If you want a thicker salsa, simmer for a longer period of time.

Sterilize the canning jars and lids

While salsa is cooking, sterilize the canning jars and lids by placing in boiling hot water for 1 to 2 minutes.

To fill the canning jars

Remove a jar from the hot water and hold with a towel. Place a canning funnel inside of the jar and scoop salsa into jar until salsa reaches the neck of the jar. Insert a canning spatula into the filled jar 3-4 times to help release any air bubbles.
Wipe the rim of the jar with a towel and place sterilized lid on jar and screw on cap tightly. Repeat with remaining salsa and canning jars.

To process the salsa

Place jars of salsa in a water bath canner filled with water until it just covers the top of the jars and bring it to a boil. Boil for 15 minutes. Remove from heat.
Lift rack in canner and set the rack handles on the edge, allowing the jars to cool gradually, about 15 minutes.
Carefully remove jars from the canner and place on a counter lined with kitchen towel.
Jars will pop and seal as they cool down. If once the jar has cooled, the seal pops back up, then the salsa must be placed in the fridge and used within 2 weeks or reprocessed.

Video

Notes

This Homemade Canning Salsa should be stored in a cool, dark place such as a pantry, cupboard, or basement where the temperature stays fairly consistent. The recommended shelf life is 12-18 months. It can still be safe past that time frame if sealed properly, but flavor, color and texture may not be as high quality.

Once opened, store salsa in the refrigerator and use within 2 weeks

NOTES:

Please note that your salsa will be thin or thick depending on the type of tomato you use and how much water is drained from the tomato beforehand. It is recommended to do the following for thicker salsa:

Remove all seeds from tomatoes and place tomato pulp in a colander over the sink. Press the pulp to express excess water out.
Simmer salsa mixture for a longer period of time to reduce the amount of liquid. It is ok to simmer it for 30 minutes or more if you really don't want to thicken with tomato paste.
Add 2 tablespoons (or more if preferred) to thicken the salsa more.

Nutrition

Serving: 2tablespoonsCalories: 26kcalCarbohydrates: 5gProtein: 1gSaturated Fat: 1gSodium: 877mgFiber: 1gSugar: 3g

Keyword canning salsa, Homemade Salsa, Homemade Salsa for Canning, homemade salsa recipe

Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Heart Shaped Cinnamon Rolls

January 6, 2025 by Shelby Law Ruttan Leave a Comment

Make breakfast extra special with these Heart Shaped Cinnamon Rolls. They're tender, fluffy, and perfectly sweet-ideal for Valentine's Day or any day you want to spread a little love.

Upclose image of heart shaped cinnamon roll on a white plate.

Heart shaped cinnamon rolls are a popular treat during Valentine's Day, anniversaries, and Mother's Day. Their sweet and romantic presentation along with their playful shape makes them a favorite for celebrating love, but they're also perfect for birthdays or brunches year-round.

If you are like me, and love heart shaped treats, be sure to check out these homemade tiny conversation hearts, and my favorite, heart shaped cookie recipe!

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Why You'll Love Heart Shaped Cinnamon Rolls

Adorable Presentation: The heart shape makes these cinnamon rolls perfect for romantic breakfasts, anniversaries, or Valentine's Day treats.

Customizable Flavors: Add nuts, fruits, or flavored glazes to make them uniquely yours.

Perfect Texture: Soft, fluffy rolls with a gooey cinnamon-sugar swirl and sweet glaze on top.

Ingredients

Besides the basics, you will need beetroot powder (a natural way to color the icing), and raw honey (added for sweetness and flavor). See the recipe card at the bottom of this post for a complete list with ingredient amounts.

Instructions

Overhead image of yeast dissolving in water.

Proof yeast

Proof yeast with warm water.

Mixing flour into wet ingredients forming a dough.

Add dry to wet ingredients

Add wet ingredients to yeast and combine. Gradually add dry ingredients.

Shape dough

Stir wet and dry ingredients together until a dough ball forms.

Cinnamon roll dough on a cutting board being shaped into a heart shape.

Roll, fill, and slice

Roll out dough, spread with butter and cinnamon sugar filling. Slice into 12 equal portions. (see recipe card for more instruction on rolling and cuting)

Roll dough in baking dish before rising.

Arrange in baking dish

Arrange cut rolls in baking dish.

Heart shaped cinnamon roll dough rising in a glass baking dish.

Rise

Allow rolls to rise, until double in size.

Bake

Bake for 25 minutes, until golden brown.

Ingredients for pink icing in stainless steel bowl.

Combine icing ingredients

In a mixing bowl, combine icing ingredients.

Pink frosting in a stainless steel mixing bowl.

Mix until smooth

Using a mixer, whip icing until smooth.

Overhead image of a 9x13 glass dish filled with heart shaped cinnamon rolls.

Frost

Frost completely cooled cinnamon rolls with icing.

Hint: for the easiest slicing of the dough, use unwaxed dental floss by sliding a string under the dough and then bringing each side up and crossing them over each other to cleanly cut the roll from the dough.

Substitutions

Dough: Use crescent roll dough or puff pastry for a flakier texture instead of traditional cinnamon roll dough.
Filling: Swap brown sugar or use maple syrup instead of honey.
Glaze: Substitute cream cheese frosting for the classic glaze for a richer, tangy topping.

Variations

Below are a few different ways you may enjoy these heart shaped cinnamon rolls:

Chocolate Cinnamon Rolls: Add mini chocolate chips to the filling or drizzle melted chocolate over the glaze.
Fruit-Filled Rolls: Include a layer of jam or preserves like raspberry or strawberry before rolling.
Savory Twist: Skip the icing, sugar, and cinnamon filling; instead, fill with garlic butter, cheese, and herbs for a savory version.

See this pumpkin spiced cinnamon roll recipe on my website!

Equipment

Rolling Pin
Sharp knife , or dental floss for cutting the dough
9 x 13 Baking dish
Parchment Paper
Small bowl
Large bowl
Mixing spoon
Offset spatula

Storage

Store leftover heart shaped cinnamon rolls in an air tight container at room temperature up to 4 days. For longer storage, store in the freezer up to 3 months.

Top tip

Share something here that you think is key to making this recipe well, such as: Don't overcook the burgers! Sear the outside and cook to a minimum internal temperature, but they should still be juicy for best results.

Looking for other recipes like this? Try these:

Serve with...

Serve these rolls warm with fresh berries and whipped cream for a breakfast treat.
Pair with coffee or hot cocoa for a cozy dessert.
Add a side of scrambled eggs and bacon to round out the meal.

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

One heart shaped cinnamon roll on a white plate with pink icing and pink sprinkles.

Heart Shaped Cinnamon Rolls

Shelby Law Ruttan

Soft, fluffy cinnamon rolls shaped like hearts, perfect for special occasions or romantic mornings. Simple, sweet, and totally customizable!

No ratings yet

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Prep Time 20

Cook Time 25

Proof time 2

Total Time 2 45

Course Breakfast

Cuisine American

Servings

Calories 498 kcal

Equipment

Rolling Pin
Sharp knife , or dental floss for cutting the dough
9 x 13 Baking dish
Parchment Paper
Small bowl
Large bowl
Mixing spoon
Offset spatula

As an Amazon Associate I earn from qualifying purchases.

Ingredients

1 cup milk , warmed
4 tablespoons raw honey
2¼ teaspoons active dry yeast
2 large eggs
1 cup butter , softened
⅓ cup sugar
1 teaspoon salt
4½ cups flour plus some for dusting
¾ cup brown sugar
3 tablespoons cinnamon
3 ounces cream cheese softened
1 cup powdered sugar
2 tablespoons milk
1 teaspoon vanilla extract
2 teaspoons powdered beetroot for color
Pink sprinkles for decorating

Instructions

In a mixing bowl, combine the warm milk, yeast, and honey. Let sit for 5 minutes until foamy.
Place eggs, granulated sugar, and salt in another mixing bowl and whisk gently to combine. Gradually adding the flour stirring until fully incorporated and dough forms a sticky ball and no dough is left on the walls of the mixing bowl.
Remove the dough and lightly drizzle some oil into the bowl. Return the dough, cover, and let sit in a warm space for 1 hour or until the dough has doubled in size.
Lightly dust a flat surface with flour and begin to press the dough into a rectangular shape. Using a rolling pin, roll the dough out until ¼" thick.
Using an offset spreader, spread 1 stick of butter across the whole surface of the dough leaving ¼" edge around the whole rectangle.
Mix the brown sugar and cinnamon and spread over the butter.
Roll the dough along both sides of the long edge tightly until they meet in the middle.
Using a sharp knife, cut the roll into 12 pieces.
Pinch the bottom of the curled roll forming a heart shape.
Place each roll into an oil sprayed 13 x 9 dish, leaving some space between each roll.
Let rolls sit covered in a warm place for an hour until the rolls have doubled in size.
Preheat the oven to 350°f and bake for 25 minutes, until golden brown and dough is baked through.
While the rolls are cooking, mix the powdered sugar with 3 tablespoons of butter, and cream cheese. Add the vanilla and milk until frosting forms. Mix in the beetroot until the desired color is achieved.
Remove the rolls when finished and drizzle with the frosting. Top with the sprinkles and enjoy with your loved ones.

Nutrition

Calories: 498kcalCarbohydrates: 74gProtein: 8gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 82mgSodium: 364mgPotassium: 147mgFiber: 2gSugar: 36gVitamin A: 656IUVitamin C: 0.1mgCalcium: 84mgIron: 3mgNet Carbohydrates: 71g

Keyword Heart Shaped Cinnamon Rolls

Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Avocado Sprouts Sandwich

December 30, 2024 by Shelby Law Ruttan 1 Comment

This Avocado Sprouts Sandwich is a simple sandwich that brings together the goodness of creamy avocados, fresh vegetables, and crunchy sprouts. This easy-to-make vegetarian recipe will surely satisfy your taste buds while offering a dose of wholesome nutrition.

Avocado Sprouts sandwich on a cutting board.

I love fresh and delicious sandwiches and my love for my Chickpea Salad Sandwich inspired me to create this heart healthy avocado sprouts sandwich. I love the fact that I'm getting nutrition in every bite!

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❤️ Why you'll love Avocado Sprouts Sandwich

Vegetarian sandwich: packed with flavor and perfect for when you are in the mood for veggie sandwiches.

Healthy: if you love healthy recipes, this is a delicious way to enjoy fresh sprouts that are packed with nutrition.

Easy recipe with fresh ingredients: sandwich recipes are so easy to make and this is such a good sandwich packed with freshness!

🥘 Ingredients

Avocado
Chipotle Mayonnaise
Fresh tomato
Cucumber slices
Red onion slices
Fresh sprouts: I made my own salad sprouts. If you don't want to make your own sprouts, you can easily buy alfalfa or broccoli sprouts in the grocery store.
2 slices of bread: I prefer to use a homemade whole wheat bread, oatmeal bread or onion bread. If purchasing bread, buy a hearty healthy loaf like Dave's Killer Bread.
Salt and black pepper: optional

How to Make Avocado Sprouts Sandwich

Two slices of whole wheat bread with avocado spread on one slice.

First layer

Spread mashed avocado over 1 slice of bread.

Second layer

Arrange two tomato slices over top of avocado layer.

Bread with mashed avocado, tomato slices and red onions.

Third layer

Top tomatoes with slices of red onion.

Fourth layer

Arrange slices of cucumber over top of onion layer.

Assembled sandwich all all layers and an extra drizzle of mayo on top of the sprouts.

Final layer

Top sandwich with avocado sprouts.

Avocado Sprouts Sandwich assembled on wooden board.

Finished sandwich

Top with remaining slice of bread.

🥄 Equipment

Cutting board
Sharp knife
Small bowl
Fork

🥫Storage

Refrigerate: store any leftovers in an airtight container in the fridge up to 2 days.

📖 Variations

Add cheese: use an herbed cream cheese or goat cheese in place of the chipotle mayonnaise for a different flavor profile.
Vegan Version: Substitute regular mayo with vegan mayo and ensure the bread you use is vegan-friendly.
Protein Boost: Add some sliced tofu, tempeh, or plant-based protein of your choice to amp up the protein content.
Pickled Version: Add some cucumber kimchi or garlic dill pickles.

💭 Tips

Ripe Avocado: Use ripe avocados for a creamy texture. They should be slightly soft when gently squeezed.

Fresh Sprouts: Opt for fresh, high-quality sprouts from reliable sources to enhance the taste and nutrient profile.

Uniform Slicing: Slice the vegetables uniformly for an even distribution of flavors in each bite.

🙋 FAQ's

How do I grow sprouts at home?

Growing sprouts at home is easy. Rinse the seeds thoroughly and soak them in water overnight. Drain the water, and place the seeds in a sprouting jar or a tray covered with a damp cloth. Rinse and drain the seeds twice a day until they sprout, usually within a few days.

Which seeds are best for sprouting?

Common seeds used for sprouting include alfalfa, mung beans, lentils, broccoli, and radish. Choose organic seeds from a reputable source for best results.

How do I store sprouts?

Once your sprouts have grown to the desired length, store them in a sealed container in the refrigerator. They should remain fresh for 3 to 5 days.

Storage

This sandwich is best enjoyed fresh, but if you're prepping ahead, store the components separately. Keep the mashed avocado, sliced vegetables, and sprouts in airtight containers in the fridge for up to two days. Assemble just before eating for the best texture and flavor.

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Avocado Sprouts Sandwich

Shelby Law Ruttan

Make this fresh and easy Avocado Sprouts Sandwich! Creamy avocado, crisp veggies, sprouts, and chipotle mayo come together on whole wheat bread. Perfect for a healthy lunch or light dinner!

5 from 1 vote

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Prep Time 10

Total Time 10

Course lunch

Cuisine American

Servings

Calories 352 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients

2 slices whole wheat bread
¼ medium avocado mashed
2 slices tomato
6 slices cucumber
1 tablespoon red onion slices
½ cup fresh sprouts
1 tablespoon chipotle dressing

Instructions

Place the avocado in a small bowl and season with salt and pepper. Using the tines of a fork, mash avocado to make it spreadable.
Spread the mashed avocado on the bottom slice of bread.
Next, top avocado layer with tomato slices, red onion slices, cucumber slices, and a handful of alfalfa sprouts.
Spread the remaining piece of bread with chipotle mayo. Place spread side down on alfalfa sprouts. Cut and serve as desired.

Nutrition

Calories: 352kcalCarbohydrates: 36gProtein: 10gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 8gTrans Fat: 0.03gCholesterol: 6mgSodium: 351mgPotassium: 664mgFiber: 9gSugar: 7gVitamin A: 575IUVitamin C: 21mgCalcium: 119mgIron: 2mgNet Carbohydrates: 27g

Keyword Avocado Sprouts Sandwich

Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Lavender Oatmilk Latte

December 29, 2024 by Shelby Law Ruttan Leave a Comment

A Lavender Oatmilk Latte is the perfect balance of floral sweetness and creamy oat milk, making it a creamy delicious drink to enjoy any time of year. Whether you prefer it hot or iced, this Starbucks copycat recipe brings the café experience right to your kitchen.

I love coffee shops for specialty drinks, but don't like the high prices in said shops. Now I make this easy coffee shop drink right at home saving money and time!

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Why You'll Love Lavender Oatmilk Latte

Customizable Sweetness: You control the level of sweetness, so it's perfectly tailored to your taste.
Hot or Iced Options: Enjoy it steaming hot on a cozy day or refreshingly cold in warmer weather.
Dairy-Free Delight: Made with oat milk, it's naturally dairy-free and vegan-friendly.

Ingredients

Water
Granulated sugar
Dried lavender buds
Starbucks blonde espresso or any desired espresso blend
Oatmilk

See recipe card for quantities.

How To Make Lavender Oatmilk Latte

Combine lavender buds, sugar, and water in a large saucepan over medium heat. Bring to a simmer for 10 minutes.

Remove from heat and strain the syrup to remove the lavender particles.

Overhead image of coffee in a glass mug.

Add the hot espresso to a 12 oz mug or 16-20 oz cold beverage glass. Add 1-2 tablespoons lavender syrup to the espresso.

Overhead image of foamed milk on top of coffee in a glass mug.

Steam the oat-milk via steamer, frother, or heat with the microwave and a handheld frother. Pour the hot frothed oat-milk over the espresso including the milk foam.

Hint: If serving cold, fill the gas with ice and add the cold oat-milk over the espresso.

Substitutions

Milk Options: Use almond milk, coconut milk, or regular dairy milk if oat milk isn't your thing.
Sweeteners: Swap the simple syrup for honey, maple syrup, or a sugar-free alternative like stevia.
Lavender Substitutes: If you don't have culinary lavender, try a drop of lavender essential oil (food-grade) (affiliate link) or omit it for a plain oatmilk latte.

Tall glass of cold lavender oatmilk latte.

Variations

Flavor Additions: Add a hint of vanilla extract or a sprinkle of cinnamon for extra depth.
Decaf Version: Use decaffeinated espresso or skip the coffee entirely for a lavender milk steamer.

See this Vanilla Bean Frappuccino, another Starbucks Copycat recipe on my website!

Side view of a glass mug full of a lavender oatmilk latte.

Equipment

Espresso machine or stovetop espresso maker
Milk frother or whisk
Small saucepan (for the lavender syrup)
Fine mesh strainer
Glass or mug for serving

Storage

Store the lavender syrup in an airtight container in the refrigerator for up to two weeks. Shake or stir before use as separation may occur.

Top tip

Brew Strong Espresso: Use a bold espresso blend for the best flavor contrast with the creamy oat milk and lavender syrup.

Don't Overheat the Milk: When steaming or frothing oat milk, keep the temperature below 150°F to prevent it from curdling or losing its creaminess.

Looking for other recipes like this? Try these:

Serving Suggestions

Hot Version: Serve in a warm ceramic mug with a sprinkle of lavender buds or a drizzle of extra syrup.
Iced Version: Pour over ice in a clear glass and garnish with a sprig of lavender or a dash of cinnamon.
Pairings: Enjoy with a flaky croissant, a lemon cheesecake muffin, or a handful of buttery shortbread cookies.

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

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📖 Recipe

Lavender Oatmilk Latte

Shelby Law Ruttan

This Lavender Oatmilk Latte is a dreamy combination of creamy oat milk, floral lavender, and rich espresso. Make it hot or iced for the perfect café-style treat at home.

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Prep Time 15

Cook Time 10

Total Time 25

Course Beverages

Cuisine American

Servings

Calories 243 kcal

Equipment

Espresso machine or stovetop espresso maker
Milk frother or whisk
Small saucepan (for the lavender syrup)
Fine Mesh Strainer
Glass or mug for serving

As an Amazon Associate I earn from qualifying purchases.

Ingredients

1 cup water
1 cup sugar
3 tablespoons dried lavender buds
2 ounces Starbucks blonde espresso or any desired espresso blend
12 ounces oat-milk
1 tablespoon lavender syrup

Instructions

Add the water, sugar, and lavender buds to a medium saucepan over medium heat. Bring to a simmer for 10 minutes.
Remove from heat and strain the syrup to remove the lavender particles.
Add the hot espresso to a 12 oz mug or 16-20 oz cold beverage glass.
Add 1-2 tablespoons lavender syrup to the espresso.
If serving hot, steam the oat-milk via steamer, frother, or heat with the microwave and a handheld frother. Pour the hot frothed oat-milk over the espresso including the milk foam.
If serving cold, fill the gas with ice and add the cold oat-milk over the espresso.
Garnish with lavender buds if desired and enjoy!

Notes

Nutrition information for 1 latte with 1 tablespoon lavender syrup.

Nutrition

Calories: 243kcalCarbohydrates: 48gProtein: 6gFat: 4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gSodium: 176mgPotassium: 241mgFiber: 3gSugar: 36gVitamin A: 708IUVitamin C: 0.1mgCalcium: 498mgIron: 3mgNet Carbohydrates: 46g

Keyword Lavender Oatmilk Latte

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Burrata Bruschetta with Caprese Topping

December 28, 2024 by Shelby Law Ruttan 1 Comment

Burrata Bruschetta is a fun appetizer with fresh flavors of summer. Garlic rubbed crostini holds creamy burrata cheese and topped with a tomato and basil mixture and a finishing touch of balsamic glaze.

Burrata Bruschetta on a black serving tray.

This Burrata Bruschetta is a great recipe to serve for parties, they are delicious any time of the year, but the summer fresh tomatoes and basil make this a tasty fresh appetizer for summertime.

We often make our own bread for treats like this burrata bruschetta. My favorite recipe to make is this Italian Bread recipe. We make it into smaller loaves to have the appetizer sized rounds for the bruschetta. If you don't want to make your own bread however, see the ingredient list below for recommendations on what to buy.

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Why You'll Love Burrata Bruschetta

If you have never tried Burrata Cheese before, then you are in for an experience. There is nothing like this creamy delicious cheese! The outer layer of the burrata is similar to a soft mozzarella cheese, while the inside of the cheese ball is soft and more ricotta like.

Because of the structure of this cheese, it makes for a great layer between the toasty garlic bread slices and the caprese style topping. The creamy texture in contrast to the crispy crunch of the bread is comfort food at it's finest.

🥘 Ingredients

Bread: you will want a good quality loaf of bread with a golden crust and chewy interior that will toast well and hold up to the wet toppings. Demi baguettes work excellent for this recipe.
Burrata cheese
Cherry or grape tomatoes
Garlic cloves
Fresh basil
Red onion
Balsamic glaze: this is thick and syrup light with a slightly sweet flavor that compliments the entire appetizer completely.

See recipe card below for ingredient amounts.

How to Make Burrata Bruschetta

Ingredients for bruschetta topping in a white bowl.

Make topping

Combine the tomato, basil, onion, garlic, olive oil, balsamic vinegar, salt, and pepper in a large bowl. Toss to combine. Set aside for 15 minutes or longer to allow flavors to blend.

Drizzling olive oil over thin slices of baguette.

Prepare bread

Slice the bread into ¼ inch thick slices. Place the slices on a large baking sheet and toast the bread in the oven. Drizzle with the olive oil.

Toasted baguette slices on a black serving tray.

Step 3

Bake for 10 minutes, or until edges of the bread begin to turn golden. Remove the bruschetta from the oven and rub with the garlic clove. Set aside for cool for 5 minutes.Step 3 text

Toasted baguette slices with burrata on top of one slice.

Add burrata

Gently tear the burrata balls into large chunks and add them to the toasts.

Topping

Top with the tomato mixture and garnish with additional salt, pepper, balsamic glaze, and basil leaves. Serve immediately.

Variations and Substitutions

Grilled burrata bruschettas: Toast the bread on the grill instead of in the oven. This will present lovely grill marks on the bread.
Add roasted flavors: Use pan roasted tomatoes in place of the fresh tomatoes. Roast the onion along with the tomatoes in the recipe (linked).
Cheese swap: Substitute whole milk ricotta cheese for the burrata.

Upclose image of a side view of burrata bruschetta on a black serving tray.

Top Tips

Make sure to rub the raw garlic over the toasts as soon as they come out of the oven to allow the garlic flavor to seep in.
The garlic will seem to "melt" as it is rubbed over the toasts. Be sure to have a clove or two extra on hand in case you need them.
Be sure to toast the bread enough so it is firm enough to hold up to the toppings.
Don't make the tomato topping in advance. The longer it sits, the wetter it becomes. It is best to assemble the topping within the time frame given in the recipe card.

Storage

It is highly recommended that the Burrata cheese is used the same day it is opened and should not be returned to the container to store.

Leftover bread and bruchetta topping can be stored in the fridge up to 2 days.

More Bruschetta Recipes

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Burrata Bruschetta with Caprese Topping

Shelby Law Ruttan

This burrata bruschetta combines creamy burrata cheese, fresh tomatoes, and crispy toasted bread drizzled with a sweet balsamic glaze for a simple yet irresistible appetizer.

5 from 1 vote

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Prep Time 10

Total Time 10

Course Appetizers

Cuisine American

Servings

Calories 132 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients

For the topping

2 cups grape tomatoes halved
¼ cup chopped red onion
1 clove garlic grated
2 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon salt
½ teaspoon black pepper
¼ cup chopped fresh basil

Other Ingredients

8 slices crusty bread
1 clove garlic
8 ounces burrata
2 tablespoon balsamic glaze

Instructions

Combine the tomato, basil, onion, garlic, olive oil, balsamic vinegar, salt, and pepper in a large bowl. Toss to combine. Set aside for 15 minutes or longer to allow flavors to blend.
Preheat the oven to 400 degrees. Lay the sliced bread out on a baking sheet. Drizzle each bread slice with 1 teaspoon olive oil and sprinkle with salt and pepper to taste. Bake for the toast for 10 minutes, or until the edges of the toasts are golden and crisp.
Remove the toast from the oven and carefully rub the garlic clove all over the surface while the bread is still hot. Allow to cool slightly before topping with the bruschetta mixture.
Gently tear the burrata balls into large chunks and add them to the toasts. Garnish with additional salt, pepper, balsamic glaze, and basil leaves. Serve immediately.

Nutrition

Calories: 132kcalCarbohydrates: 13gProtein: 6gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 13mgSodium: 309mgPotassium: 92mgFiber: 1gSugar: 2gVitamin A: 366IUVitamin C: 4mgCalcium: 116mgIron: 1mgNet Carbohydrates: 12g

Keyword Burrata Bruschetta

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Onion Bread

December 26, 2024 by Shelby Law Ruttan Leave a Comment

There's nothing quite like the aroma of freshly baked bread wafting through your kitchen, and this homemade Onion Bread recipe will do the job! The loaf is topped with butter-dipped onion rings before baking giving this bread recipe a unique look and flavor that will elevate your sandwich game and add a touch of gourmet to your morning toast.

Overhead image of a baked loaf of bread with onion rings cooked into the top of the bread.

I wanted to make a homemade bread to enjoy my chickpea salad on. One that was both sweet and savory, but yet would hold up well to a sandwich filling. This onion bread turned out to be exactly what I was looking for!

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❤️ Why you'll love it

Homemade bread: If you love homemade bread recipes, then you will love the aroma and flavor of this homemade onion bread!

Versatile: this type of bread is perfect for making toast or sandwiches.

Easy recipe: there is not a lot of kneading to this bread recipe as it is treated similar to a batter bread.

Ingredients

Warm water
Active dry yeast
Dried minced onion
Granulated sugar
Olive oil
Salt
Wheat germ
Unbleached flour
Sweet onions: vidalia onions are a perfect onion for this bread.
Butter or margarine (use margarine for a vegan bread recipe)

See recipe card below for amounts.

How to Make Onion Bread

Below is a visual of how to make Onion Bread.

Proof yeast

Sprinkle yeast and 1 teaspoon sugar over water in a large bowl. Stir to dissolve. Set aside for 5 minutes.

Wet ingredients

In a large mixing bowl, add the yeast mixture, remaining warm water, sugar, dried minced onion, oil, salt, and wheat germ.

Remaining flour added to bread dough mixture.

Add half of flour

Add 1½ cups of flour. Using a hand mixer, mix on medium speed for 2 minutes. You will have a loose batter at this point.

Add remaining flour and rise

Using a wooden spoon, stir in the remaining flour. Cover bowl with plastic wrap and let dough rise in a warm place for 1 hour, until doubled in size.

Bread dough in a large mixing bowl after 30 second stir.

Step 1

After the dough has doubled in size, mix with a spoon for 30 seconds.

A loaf pan with risen bread dough inside.

Step 2

Spread bread dough into a loaf pan that has been coated with non-stick cooking spray. Pat top of batter into shape with lightly floured hands.

Onion rings and melted butter in a small bowl.

Rise & prep onions

Cover loaf with a towel and let rise until batter is about ½ inch from top of the pan.

Preheat oven to 375 degrees F.

Melt butter or margarine in a small microwave safe bowl in the microwave for 30 seconds. Place onion rings in the melted butter and toss to coat each ring.

Upclose image of buttered onion rings on top of bread dough in loaf pan.

Bake

Arrange onion rings on top of the dough, brushing the top with any remaining butter.

Bake bread for 35 minutes or until golden brown.

See recipe card below for full instructions.

Equipment

Large bowl
Small bowl (for proofing yeast)
Electric mixer
Measuring spoons and cups
Wire rack
Loaf pan
Plastic wrap

Storage

Room temperature: while refrigeration or freezing is the most recommended for storage, you can store bread in an airtight bag on in a dark spot (like a bread box) up to 3 days.

Refrigerate: store completely cooled loaf of bread in an airtight bag up to 1 week.

Freeze: store in an airtight freezer safe bag up to 3 months.

Onion bread with the end piece cut off showing the inside of the loaf.

Variations

Poppy Seed Onion Bread: Sprinkle the top of the onion bread with a tablespoon of poppy seeds before baking.

Cheese and Herb-infused Onion Bread: Incorporate dried herbs like rosemary, thyme, or oregano to give your bread a delightful herbal twist and stir 1 cup shredded cheddar cheese into the bread dough.

Whole Wheat Onion Bread: Swap a portion of the unbleached flour with white whole wheat flour for a heartier and nuttier bread.

Caramelized Onion Bread: top the bread with caramelized onions instead of raw onion rings.

Tips

Proof Your Yeast: Ensure your yeast is active by proofing it in warm water with a pinch of sugar. It should become frothy within a few minutes.
Butter-Dipped Onion Rings: Don't skip the butter-dipped onion rings on top - they add an extra layer of flavor and a beautiful visual appeal to the bread.

A slice of onion bread spread with butter on a plate. — Onion Bread - buttered slice

🙋 FAQ's

Can I substitute bread flour or all purpose flour for the unbleached flour?

Yes, you may, however the loaf will be softer and may crumble easier so it is recommended to use unbleached flour or whole wheat flour for this recipe.

Serve with..

Serve bread with butter or use for making sandwiches or toast. I use onion bread to make any one of my tast Sandwich Recipes here on my website!

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Onion Bread

Shelby Law Ruttan

This onion bread is soft, fluffy, and bursting with savory onion flavor. Ideal for sandwiches, dipping, or enjoying on its own.

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Prep Time 10

Cook Time 35

Rise time 1 15

Total Time 2

Course Breads

Cuisine American

Servings

Calories 135 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients

1 ½ cups warm water
1 package dry yeast
1 tablespoon dried minced onion
2 tablespoons sugar , divided
2 tablespoons oil
1 teaspoons salt
½ cup wheat germ
3 cups unbleached flour , divided
1 medium onion , sliced
2 tablespoons butter

Instructions

Sprinkle yeast and 1 teaspoon sugar over water in a large bowl. Stir to dissolve. Set aside for 5 minutes.
In a large mixing bowl, add the yeast mixture, remaining warm water, sugar, dried minced onion,oil, salt, wheat germ, and 1½ cups of flour.
Using a hand mixer, mix on medium speed for 2 minutes. You will have a loose batter at this point.
Using a wooden spoon, stir in the remaining flour. Cover bowl with plastic wrap and let dough rise in a warm place for 1 hour, until doubled in size.
After the dough has doubled in size, mix with a spoon for 30 seconds.
Spread bread dough into a loaf pan that has been coated with non-stick cooking spray. Pat top of batter into shape with lightly floured hands.
Cover loaf with a towel and let rise until batter is about ½ inch from top of the pan.
Preheat oven to 375 degrees F.
Melt butter or margarine in a small microwave safe bowl in the microwave for 30 seconds. Place onion rings in the melted butter and toss to coat each ring.
Arrange onion rings on top of the dough, brushing the top with any remaining butter.
Bake bread for 35 minutes or until golden brown.

Nutrition

Calories: 135kcalCarbohydrates: 21gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 4mgSodium: 159mgPotassium: 72mgFiber: 1gSugar: 2gVitamin A: 44IUVitamin C: 1mgCalcium: 9mgIron: 0.5mgNet Carbohydrates: 20g

Keyword Onion Bread

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Cucumber Tea Sandwiches

December 23, 2024 by Shelby Law Ruttan 1 Comment

These Cucumber Tea Sandwiches are the perfectsnack to elevate your afternoon tea. They feature a creamy smoked paprika and dill filling nestled between soft white bread slices, making them irresistibly flavorful and delicate.

Cucumber Tea Sandwiches cut into squares with the crust trimmed off and spread with a smoky dill cream cheese spread and circles of cucumber.

I grew up eating cucumber sandwiches. My mom would spread some white bread with mayonnaise, place a layer of cucumbers on the bread and serve them up for lunch. She would cut them into either four triangles or quarters and us kids would gobble them down.

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Why You'll Love Cucumber Tea Sandwiches

Simply elegant: These sandwiches are easy to prepare but look and taste like something straight out of a fancy tea party.

Quick to Make: With minimal prep time, you'll have a tray of gorgeous sandwiches ready in under 20 minutes.

Perfect for Gatherings: Whether it's a bridal shower or casual brunch, these sandwiches are always a crowd-pleaser.

🥘 Ingredients

White bread: This is essential in my opinion for making this type of sandwich. I like to cut the crusts off, making them look dainter and even more appealing to kids!
Cucumbers: my preference is the English cucumber as they don't have the seeds a regular cucumber has.
Cream Cheese: use full fat or reduced fat, either works.
Fresh dill weed: be sure to mince it before you measure it.
Onion
Lemon juice: fresh is best!
Smoked papika

See recipe card below for amounts.

How To Make Cucumber Tea Sandwiches

Cutting the crust off a slice of white bread.

Remove crusts

Using a sharp knife, cut the crust from all sides of the bread.

Mixing a cream cheese sandwich filling in a mixing bowl with an electric mixer.

Make filling

In a medium sized mixing bowl, using a hand mixer, mix together the cream cheese, minced dill, onion, lemon juice, smoked paprika, salt and pepper.

Spreading the cream cheese filling over a slice of bread with the crust cut off.

Spread filling

Divide the the cream cheese mixture between 4 slices of bread spreading the cheese evenly over each slice.

Arranging slices of cucumber o a slice of bread that has been spread with cream cheese filling.

Arrange cucumbers

Top the bottom slice of bread with 6 cucumber slices and cover with the second slice of bread.

Cutting the cucumber tea sandwiches into small squares.

Cut sections

Cut each sandwich into 6 equal sections.

Cut the crust from all sides of the bread.
In a medium sized mixing bowl, using a hand mixer, mix together the cream cheese, minced dill, onion, lemon juice, smoked paprika, salt and pepper.
Divide the the cream cheese mixture between 4 slices of bread spreading the cheese evenly over each slice.
Top the bottom slice of bread with 6 cucumber slices and cover with the second slice of bread.
Cut each sandwich into 6 equal sections.

Equipment

Mixing bowl
Electric Mixer
Sharp knife
Cutting board
Spreader or butter knife

Substitutions

Bread: Swap the white bread for whole wheat, sourdough, or gluten-free bread.
Cream Cheese: Use goat cheese, ricotta, or vegan cream cheese for dietary preferences.
Herbs: Replace dill with chives, parsley, or tarragon for a different herbaceous flavor.

📖 Variations

Cream Cheese swap: Substitute ¼ cup of mayonnaise or sour cream for 2 ounces of the cream cheese.
Flavor swap: Eliminate the dill and and paprika and use 1 tablespoon of diced jalapeno peppers and 1 teaspoon of ground cumin.
Tangy addition: Add ¼ cup of sliced green or black olives or capers to the cream cheese mixture.

Top Tips

Trim the Crusts: For classic tea sandwiches, trim the crusts neatly after assembling.
Chill Before Serving: Refrigerate the sandwiches for 10-15 minutes to let the flavors meld and keep them firm.
Serve Fresh: These sandwiches are best enjoyed on the day they're made to prevent the bread from becoming soggy.

Serving Suggestions

Pair with a pot of Earl Grey or herbal tea for a classic afternoon tea experience.
Serve alongside fresh fruit, scones, and petit fours for a full tea spread.
Include them as part of a brunch buffet or as appetizers for a garden party.

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Cucumber Tea Sandwiches

Shelby Law Ruttan

Small tea sandwiches made with white crust free bread, a smoky dill cream cheese spread and fresh sliced cucumbers.

5 from 1 vote

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Prep Time 10

Total Time 10

Course lunch

Cuisine English

Servings

Calories 236 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients

4 ounces cream cheese
2 tablespoon minced fresh dill
1 tablespoon lemon juice , fresh squeezed
½ tablespoon minced onion
½ teaspoon smoked paprika
¼ teaspoon salt
8 slices white bread , crusts removed

Instructions

Cut the crust from all sides of the bread.
In a medium sized mixing bowl, using a hand mixer, mix together the cream cheese, minced dill, onion, lemon juice, smoked paprika, salt and pepper.
Divide the the cream cheese mixture between 4 slices of bread spreading the cheese evenly over each slice.
Top the bottom slice of bread with 6 cucumber slices and cover with the second slice of bread.
Cut each sandwich into 6 sections.

Nutrition

Calories: 236kcalCarbohydrates: 27gProtein: 7gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 29mgSodium: 473mgPotassium: 110mgFiber: 1gSugar: 4gVitamin A: 520IUVitamin C: 2mgCalcium: 135mgIron: 2mgNet Carbohydrates: 25g

Keyword Cucumber Tea Sandwiches

Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Low Carb Oatmeal

December 21, 2024 by Shelby Law Ruttan Leave a Comment

This Low Carb Oatmeal is also known as noatmeal, as in not oatmeal! It is a grain free, oat free, hot cereal made with almond flour, hemp seeds, chia seeds, and flax meal.

Overhead image of maple walnut noatmeal topped with chia seeds, toasted walnuts, and black berries.

Flavored with vanilla and maple extract, this Noatmeal just needs a drizzle of maple syrup, honey, or sugar free sweetener to top it off. Serve it with a hot cup of keto snickerdoodle coffee!

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Why You'll Love Low Carb Oatmeal

Low-Carb and Keto Friendly: Enjoy a warm, comforting breakfast without the carbs of traditional oatmeal.

Nutrient-Packed: Made with chia, flax, and hemp seeds, it's loaded with fiber, protein, and healthy fats.

Quick & Easy: Whip it up in minutes for a satisfying and delicious morning meal.

Ingredients for Low Carb Oatmeal without Oats

Ingredients for low carb oatmeal: almond flour, chia seed, flax seed, hemp seed.

Almond meal or flour
Flax meal, this adds fiber and is high in omega-3 fatty acids.
Hemp seed is high in protein and fiber.
Chia seed adds a powerful punch with more fiber and protein and they also contain a good amount of zinc, b-vitamins, and potassium.
Unsweetened vanilla almond milk, I always buy unsweetened, be sure that is what you are buying as well if you want to keep the sugar out of the cereal.
Maple extract, to give that deep maple flavor. I use this brand (affiliate link).
Vanilla extract, to balance out the flavor with the maple.
Toasted walnuts
Blackberries

How To Make Low Carb Oatmeal

Place the salt, flaxseed, chia seed, hemp seed, and almond meal in a large saucepan. Stir to combine.
Pour the almond milk into the saucepan and whisk until blended. Place over medium-high heat and bring to a boil. Turn heat down to a simmer and cook for 3 minutes.
Top with blackberries, walnuts, and chia seed (if using).

Side view of a bowl of low carb oatmeal.

💭 Top Tips

To toast the walnuts, place them in a 400 degree oven or air fryer. Toast for 2 - 3 minutes, or until walnuts start to turn golden brown.
To reduce the risk of lumpy cereal, whisk the noatmeal constantly while cooking until it has thickened.
Serve with ½ cup of almond milk to thin out and cool down the noatmeal.

Overhead image of a bowl of low carb oatmeal topped with chia seeds, walnuts, and blackberries.

Variations

Pistachio Cherry Noatmeal: skip the maple extract and use almond extract instead. Top the low carb oatmeal with chopped pistachios and fresh pitted cherries.
Blueberry Almond Noatmeal: top with fresh blueberries and toasted slivered almonds instead of blackberries and walnuts.
Cranberry Pecan Noatmeal:

Storage

Store leftover noatmeal in an airtight container in the fridge, up to 3 days.

Reheat leftovers in microwave until warmed through with a little added water or almond milk to thin it out some.

More Low Carb Breakfast Ideas

For more delicious low-carb ways to start your morning, try these protein-packed and grain free options from my website. Enjoy a sweet treat with Keto Blueberry Sweet Rolls or Keto Snickerdoodle Coffee. Or go savory with these Egg Muffin Cups or Mom's Scrambled Tofu recipe.

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Low Carb Oatmeal

Shelby Law Ruttan

Start your day with this creamy Low Carb Oatmeal, also known as Noatmeal, made with almond flour, chia seeds, flax seeds, and hemp seeds. It's a nutritious, grain-free breakfast option that's quick to prepare and perfect for a healthy lifestyle!

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Prep Time 5

Cook Time 3

Total Time 8

Course Breakfast

Cuisine American

Servings

Calories 474 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients

1 cup almond meal
2 tablespoon flax seed
2 tablespoon chia seed
3 tablespoon hemp seed
¼ teaspoon salt
2 cups unsweetened vanilla almond milk
1 teaspoon maple extract
1 teaspoon vanilla extract
4 tablespoon chopped walnuts optional
2 cups blackberries optional
4 tablespoon chia seeds optional

Instructions

Place the salt, flaxseed, chia seed, hemp seed, and almond meal in a large saucepan. Stir to combine.
Pour the almond milk into the saucepan and whisk until blended. Place over medium-high heat and bring to a boil. Turn heat down to a simmer and cook for 3 minutes.
Top with blackberries, walnuts, and chia seed (if using).

Nutrition

Calories: 474kcalCarbohydrates: 23gProtein: 13gFat: 40gSaturated Fat: 3gPolyunsaturated Fat: 19gMonounsaturated Fat: 4gTrans Fat: 0.03gSodium: 313mgPotassium: 264mgFiber: 15gSugar: 5gVitamin A: 166IUVitamin C: 16mgCalcium: 362mgIron: 3mgNet Carbohydrates: 8g

Keyword Low Carb Oatmeal

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Mug Brownie

December 19, 2024 by Shelby Law Ruttan Leave a Comment

If you're a vegan with a sweet tooth or just someone looking for a quick, guilt-free dessert fix, you're in for a treat! I've got an easy recipe for a Mug Brownie that's is absolutely delicious.

Brownie baked in a white mug with a dusting of powdered sugar on top of baked brownie.

❤️ Why you'll love this Brownie in a Mug!

Simple ingredients: This vegan recipe is so easy to make with simple pantry ingredients, making it a delicious mug dessert you can make any time the craving hits.

Mug desserts: If you are a fan of portion control, this fudgy brownie recipe is the perfect solution for your chocolate craving.

Vegan Recipes: Being vegan doesn't mean you have to miss out on the joy of baked goods. This mug brownie is 100% plant-based, using vegan chocolate chips and cocoa powder, making it suitable for vegans and those with dairy allergies.

Ingredients

Made with cocoa powder and mini chocolate chips, this mug brownie can be whipped up in under two minutes using the microwave.

All-purpose flour
Brown sugar
Unsweetened cocoa powder
Mini chocolate chips
Almond milk
Vegetable oil
Vanilla extract
Baking powder
Salt

See recipe card below for amounts.

How to Make a Mug Brownie

Dry ingredients mixed together in a white coffee cup with wet ingredients mis en place surrounding the cup.

In a microwave safe mug, combine the all-purpose flour, unsweetened cocoa powder, brown sugar, baking powder, and salt. Mix until well combined.

Wet and dry ingredients in microwaveable mug.

Add the milk, vegetable oil, and vanilla extract. Mix until well combined.

Overhead image of chocolate batter sprinkled with mini chocolate chips in a microwaveable mug.

Place mug with brownie batter in the microwave and cook on high for 1 minute and 45 seconds.

Baked vegan brownie in a white coffee mug.

Remove mug from the microwave and allow to cool.

In a microwave safe mug, combine the all-purpose flour, unsweetened cocoa powder, brown sugar, baking powder, and salt. Mix until well combined.
Add the milk, vegetable oil, and vanilla extract. Mix until well combined.
Top the brownie with vegan chocolate chips. Place mug with brownie batter in the microwave and cook on high for 1 minute and 45 seconds.
Remove mug from the microwave and allow to cool.

Equipment

Microwave safe coffee mug
Fork (to mix the wet ingredients into the dry ingredients.
Measuring spoons
Microwave

Substitions

Make it vegan: use a plant based milk such as almond milk and vegan chocolate chips such as Enjoy Life (affiliate link)

Sugar-free brownie: substitute golden monkfruit or Truvia granulated sugar.

Looking for a fudgy keto treat? Try this Keto chocolate mug cake on my website.

Variations

Nutty Brownie: Add a tablespoon of chopped nuts, like walnuts or almonds, for some extra crunch and flavor.

Oreo Cookie Mug Brownie: Crush an oreo cookie or two and sprinkle them over the top before microwaving.

Peanut Butter Paradise: Swirl in a spoonful of peanut butter before cooking for a delightful peanut butter-chocolate combo.

💭 Tips

Sift the cocoa powder: To avoid lumps in your brownie, sift the cocoa powder before adding it to the mug.

Don't overmix: Stir just until the ingredients are combined. Overmixing can make your brownie dense.

Cook in intervals: Microwave ovens vary, so if your brownie needs a bit more time, cook in 10-15 second intervals to avoid overcooking.

Let it cool: The brownie will be piping hot when it comes out of the microwave, so give it a minute to cool before digging in.

A fork with a bite of chocolate brownie dusted with brown sugar on it.

Related Recipes

🍽 Serve with..

Serve this mug brownie with a dollop whipped cream, scoop of ice cream, a dusting of powdered sugar, or a drizzle of chocolate sauce

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Microwave Mug Brownie in a white mug topped with mini chocolate chips and a dusting of powdered sugar.

Brownie Mug

Shelby Law Ruttan

Whip up a decadent Microwave Mug Brownie in just minutes! This single-serve treat is perfect for Valentine's Day or a cozy night in.

No ratings yet

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Prep Time 5

Cook Time 2

Total Time 7

Course Desserts

Cuisine American

Servings

Calories 400 kcal

Equipment

Microwave safe coffee mug
Fork or small whisk to mix the wet ingredients into the dry
Measuring spoons
Microwave

As an Amazon Associate I earn from qualifying purchases.

Ingredients

3 tablespoons all-purpose flour
2 tablespoons granulated sugar
1 tablespoons cocoa powder
1 tablespoon mini chocolate chips
1 tablespoon milk
1 tablespoon vegetable oil
½ teaspoon pure vanilla extract
¼ teaspoon baking powder
¼ teaspoon salt

Instructions

In an 8-12 oz microwave safe mug, combine the all-purpose flour, unsweetened cocoa powder, brown sugar, baking powder, and salt. Mix until well combined.
Add the milk, vegetable oil, and vanilla extract. Mix until well combined.
Top the brownie with chocolate chips.
Place mug with brownie batter in the microwave and cook on high for 1 minute and 45 seconds, adding a few more seconds if batter has a lot of wetness on the top of the brownie.
Remove mug from the microwave and allow to cool.

Nutrition

Calories: 400kcalCarbohydrates: 55gProtein: 5gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 4mgSodium: 705mgPotassium: 126mgFiber: 3gSugar: 34gVitamin A: 58IUVitamin C: 0.1mgCalcium: 105mgIron: 2mgNet Carbohydrates: 53g

Keyword Mug Brownie, Vegan Mug Brownie

Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Cranberry Bliss Bars

December 5, 2024 by Shelby Law Ruttan 60 Comments

If you've ever fallen in love with the creamy, tangy-sweet Cranberry Bliss Bars at Starbucks, you'll adore this homemade copycat version! Perfectly chewy blondie base, tart cranberries, zesty orange frosting, and a drizzle of white chocolate make this treat irresistible and surprisingly simple to recreate at home.

Starbucks Copycat Cranberry Bliss Bar on a snowflake plate.

The first time I had a Starbucks Cranberry Bliss Bar, I knew I would have to learn how to make it at home. The bar is so delicious with the brown sugar caramel flavor and combined with the chewy cranberries and white chocolate it was pure heaven!

I am a huge fan of the tart cranberry, one of my favorite recipes is this Cranberry Upside Down Cake. And, the tartness from the cranberries in this is a great contrast from the sweetness in the recipe!

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Why You'll Love Cranberry Bliss Bars

Great for Gifting: These bars are beautifully festive and package well for edible holiday gifts.

Budget-Friendly: Skip the coffee shop markup and make a whole batch for the price of a couple of store-bought bars.

Starbucks Favorite Copycat: You can recreate the same indulgent flavor at home, with the added bonus of making them fresher and even better!

Ingredients

Unsalted butter
Light brown sugar
Large eggs
Vanilla extract
Ground ginger
Salt
Baking powder
All-purpose flour
Unsweetened dried cranberries
White chocolate
Cream cheese
Powdered sugar
Lemon juice
Vanilla extract
Powdered sugar
Milk
Vegetable shortening, melted

See recipe card for quantities.

Hint: choose unsweetened dried cranberries for the best sweet and tart contrast in flavors. I buy mine from Trader Joes.

How to Make Cranberry Bliss Bars

These bliss bars are really easy to make. The hardest part is waiting for them to cool so you can frost, cut, and eat!

A green mixing bowl with creamed butter and brown sugar.

In a large mixing bow, combine the brown sugar and butter until creamy.

A green mixing bowl with creamed bliss bar batter.

Add the eggs and vanilla and mix until well combined.

A green mixing bowl with wet ingredients and dry ingredients on top.

Mix in the dry ingredients until a smooth dough forms.

A mixing bowl with dried cranberries and white chocolate chips on top of bar batter.

Stir in the dried cranberries and white chocolate.

Unbaked batter in a 9x13 parchment paper lined pan.

Evenly spread the batter in a 9 x 13 baking dish lined with parchment paper.

Golden brown bars in a 9x13 parchment lined baking dish.

Bake for 30 minutes, or until bars are golden brown.

Frosted bars in 9x13 baking dish lined with parchment paper.

Cream together the frosting ingredients, and spread over top of completely cooled bars.

Frosted bars studded with dried cranberries in 9x13 baking dish lined with parchment paper.

Sprinkle with dried cranberries.

Mix together the confectioner sugar, melted vegetable shortening, and milk.

Baked Cranberry Bliss Bars in a 9x13 dish.

Drizzle the icing over top of the bars in a zigzag style.

Hint: use an offset spatula (affiliate link) to evenly spread the icing over top of the brownies.

Substitutions

Dried cranberries: Swap them for dried cherries or golden raisins if cranberries aren't your thing.
Lemon juice: Substitute orange juice in the cream cheese frosting for the classic orange cranberry flavors.
White Icing Drizzle: Replace with melted dark chocolate for a chocolate flavor contrast.

See these cookies for another classic white chocolate cranberry combination on my website!

Equipment

Mixing Bowls
Electric Hand Mixer
9x13 Baking Dish
Parchment Paper
Offset Spatula
Wooden mixing spoon
Rubber scraper
Sharp knife

Storage

Store cranberry bliss bars in an airtight container in the refrigerator up to 5 days. For longer storage, can store in the freezer up rto 3 months.

Top tip

Allow the bliss bars to cool completely before spreading the frosting over top.

Serve with...

Pair with a hot cup of coffee or tea for the ultimate Starbucks-at-home vibe.

Serve as part of a holiday dessert platter with cookies, fudge, and truffles.

Looking for other recipes like this? Try these:

When you make this cranberry bliss bar recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Cranberry Bliss Bars

Shelby Law Ruttan

Recreate the magic of Starbucks with these homemade Cranberry Bliss Bars, featuring a soft blondie base, tangy cranberries, and creamy citrus frosting. This festive treat is simple to make, perfect for sharing, and packed with holiday flavor!

5 from 1 vote

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Prep Time 15

Cook Time 23

Course Dessert

Cuisine American

Servings

Calories 439 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients

For the bars:

1 cup 2 sticks butter, softened
1¼ cups light brown sugar , packed
3 large eggs
1½ teaspoons vanilla
1 teaspoon ground ginger
¼ teaspoon salt
½ teaspoon baking powder
1½ cups all-purpose flour
¾ cup diced dried cranberries
6 ounces white chocolate chips

For the frosting:

4 ounces cream cheese , softened
3 cups confectioner's sugar
4 teaspoons lemon juice
½ teaspoon vanilla extract
¼ cup diced dried cranberries

For the Icing drizzle:

½ cup confectioner's sugar
1 tablespoon milk
2 teaspoons vegetable shortening , melted

Instructions

Preheat oven to 350°F. Line a 9x13 glass baking dish with parchment paper and set aside.

To Make The Bars:

In a large mixing bowl, using an electric hand mixer, mix together brown sugar and butter until smooth.
Add eggs and vanilla, and mix with the electric mixer until creamy.
In a medium bowl, whisk together the flour, baking, powder, and ground ginger. Add flour mixture to the butter mixture and mix until smooth.
Stir in ¾ cup dried cranberries and white chocolate chips into the batter by hand.
Transfer batter prepared baking dish. Use an offset spatula to spread the batter evenly across the pan.
Bake for 35 minutes, or until cake is light brown on the edges. Allow cake to cool completely.

For the frosting:

In a large bowl, using an electric mixer on low speed, combine 3 cups powdered sugar, lemon juice and vanilla extract until smooth.

For the icing drizzle

In a small bowl, whisk together ½ cup powdered sugar, 1 tablespoon milk, and melted shortening.

Assemble the Cranberry Bliss Bars

Once cake is cooled completely, spread the frosting evenly over top of the bars using an offset spatula.
Sprinkle ¼ cup of diced cranberries over the frosting on the cake.
Drizzle icing over the cranberries in a sweeping motion or use a pastry bag with a fine tip to drizzle frosting across the top of the cake.
Allow frosted cake to sit for several hours, then slice the cake lengthwise (the long way) through the middle. Slice the cake across the width three times making a total of eight rectangular slices. Slice each of those rectangles diagonally creating 16 triangular slices.

Nutrition

Calories: 439kcalCarbohydrates: 65gProtein: 4gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 75mgSodium: 103mgPotassium: 101mgFiber: 1gSugar: 55gVitamin A: 505IUVitamin C: 1mgCalcium: 62mgIron: 1mgNet Carbohydrates: 65g

Keyword Cranberry Bliss Bars, Starbucks Copycat Cranberry Bliss Bars

Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Brandy Chicken with Mushrooms and Pearl Onions

December 2, 2024 by Shelby Law Ruttan 7 Comments

Juicy chicken, a creamy brandy sauce, tender mushrooms, and sweet pearl onions-this brandy chicken recipe feels like it's straight out of a fancy restaurant, but it's super easy to make this Brandy Chicken right at home.

Brandy chicken with mushrooms and pearl onions sprinkled with thyme in a cast iron skillet.

Excellent for a cozy weeknight dinner or if you're trying to impress someone special, this recipe is be sure to do the job.

I love when simple ingredients produce great comfort food - like this brandy chicken! It is a delicious meal on it's own or served over top of mashed potatoes or garlic mashed cauliflower.

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Why You'll Love Brandy Chicken

Flavor-packed: The brandy brings a deep, caramel-like flavor, perfectly balanced by the creaminess of the sauce.
One-pan wonder: Everything cooked in one pot means minimal cleanup.
Versatile: Works just as well for an impressive dinner party as it does for a comforting family meal.

Ingredients

You can have a quick and easy dinner on the table with these fresh ingredients and just 30 minutes!

Chicken tenders
Pearl onions
Baby portobello mushrooms
Chicken broth
Flour seasoned with salt and pepper
Brandy
Cornstarch
Fresh thyme

Hint: if you can't find fresh pearl onions, feel free to buy them from the freezer section of your grocery store.

How to Make Brandy Chicken

Use this section for process shots, alternating between the step and image showing the step. Users don't like seeing process shots cluttering up the recipe card, so include your process shots here

Chicken tenders tossed in seasoned flour in a green mixing bowl.

Coat chicken tenders with seasoned flour.

Cooked, golden browon chicken tenders in a cast iron skillet.

Heat oil in skillet til hot, cook chicken strips on both sides til well seared and cooked through. Remove from skillet and set aside.

Fresh quartered button portobello mushrooms and pearl onions in a cast iron skillet.

Add more oil to the skillet and add mushrooms and pearl onions. Cook for 3-4 minutes, until water releases from mushrooms.

Add brandy and deglaze skillet. Bring to a boil and simmer for 3 minutes.

A salmon colored bowl pouring chicken broth into a skillet with mushrooms and pearl onions.

Mix cornstarch with chicken broth and add to mushroom mixture. Bring to a boil and then simmer another 2 minutes, until sauce is thickened.

Return chicken tenders to the skillet with the mushroom mixture. Simmer 1-2 minutes.

Hint: using a skillet that evenly distributes the heat will cook the ingredients. I like to use this cast iron skillet (affiliate link) for best results.

Substitutions

Chicken - instead of tenders, buy boneless chicken breast or chicken thighs and cut into strips.
Pearl onions - if onions aren't your thing, substitute green beans or increase the amount of mushrooms in the recipe.
Vegetarian - substitute strips of gluten steak for the chicken.

Variations

Smoky flavors - add pancetta or bacon for a smoky touch.
Veggie packed - stir in 4 cup fresh spinach at the end of cooking time for a contrast of color and flavors.
Kid friendly - use chicken broth in place of the brandy.

See this creamy version of this recipe on my website!

Brandy chicken with mushrooms and pearl onions garnished with fresh thyme in a bowl.

Equipment

Large skillet
Cutting board
Sharp knife
Tongs (to flip meat)

Storage

Store leftovers in an airtight container in the fridge up to 3 days.

To reheat, warm brandy chicken in a skillet over medium heat until warmed through.

Overhead image of a yellow serving dish with orange rim filled with chicken tenders, mushrooms, pearl onions, and fresh thyme in a brandy sauce.

Top tip

Save money by buying full chicken breasts and cutting them into your own chicken tenders.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with [this recipe]:

When you make this Brandy Chicken recipe, please comment below and let me know what you think. I'd love it if you'd shoot me an email or tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Brandy Chicken with Mushroom and Pearl Onions

Shelby Law Ruttan

Savor the rich flavors of tender chicken cooked in a velvety brandy sauce with earthy mushrooms and caramelized pearl onions. This easy yet refined dish is perfect for both special occasions and cozy dinners at home.

5 from 1 vote

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Dish

Cuisine American

Servings

Calories 321 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients

1 pound chicken tenderloins
2 tablespoons all purpose flour
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons olive oil , divided
8 ounces baby portobello mushrooms , cleaned and quartered
⅔ cup brandy
6 ounces fresh pearl onions , cooked according to package instructions
1 cup chicken broth
2 teaspoons cornstarch
1 teaspoon fresh thyme leaves (optional)

Instructions

Place the flour, salt, and pepper in a large bowl with the chicken tenders and toss to coat chicken with seasoned flour.
Heat 1 tablespoon of the olive oil a large skillet over medium high heat until hot. Add the chicken tenders and cook for 2 minutes on each side, or until no longer pink. Transfer the cooked chicken to a plate and set aside.
Add the remaining olive oil to the hot skillet. Add the pearl onions and mushrooms. Cook, stirring occasionally, for 3 minutes, until the mushrooms begun to release their water.
Gradually add the brandy to the mushroom and onion mixture, bring to a boil, and simmer for 3 minutes until reduced.
In a 1 cup measure, combine the cornstarch and the chicken broth. Add to the mushroom mixture in the skillet and bring to a boil. Reduce heat and simmer for 3 minutes, or until sauce has thickened.
Return the chicken tenders to the broth mixture and cook for 1 minute, until tenders are warmed through.
Garnish with thyme leaves (if using)

Nutrition

Calories: 321kcalCarbohydrates: 8gProtein: 26gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 73mgSodium: 645mgPotassium: 741mgFiber: 2gSugar: 3gVitamin A: 60IUVitamin C: 9mgCalcium: 24mgIron: 1mg

Keyword brandy chicken

Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Poinsettia Cookies

November 30, 2024 by Shelby Law Ruttan 6 Comments

Poinsettia Cookies are nutmeg-flavored, ball-shaped cookies sweetened with honey and rolled in chopped pecans for a crunchy finish. Topped with red and green cherries to mimic poinsettia flowers, they're a beautiful and festive addition to any holiday spread.

Three Poinsettia Cookies on a white snowflake plate.

The very first time I made these Poinsettia Ball Cookies was back in 2008 and have made them every holiday ever since, along with my candy cane cookies.

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Why You'll Love Poinsettia Cookies

Festive Cookies: The red and green cherries give these cookies total holiday vibes-they look like little poinsettia flowers!

Great Flavor: The mix of nutmeg and honey makes them taste so different and are seriously delicious.

Great Holiday Gifts: They're cute, unique, and tasty-basically the perfect homemade food gift.

Ingredients

All purpose flour
Baking soda
Salt
Nutmeg
Butter
Honey
Large egg
Orange juice
Pecans
Red and Green Candied Cherries

Prep Hint: when cutting the candied cherries, lightly coat the knife with cooking oil to prevent sticking.

See recipe card below for ingredient amounts.

How to Make Poinsettia Cookies

Preheat oven to 325 degrees F. Line a large baking sheet with parchment paper and set aside.
In a large mixing bowl, stir together flour, baking soda, salt, and nutmeg. Set aside.
In a small mixer bowl, using an electric mixer on medium speed, beat butter till creamy. Add honey and continue to mix on medium speed until honey is well incorporated into the butter.
Add egg yolk and orange juice to the butter mixture and mix until well combined.
Add dry ingredients to wet ingredients and using the hand mixer on low speed, beat until well mixed, increasing mixer speed as more flour is incorporated.
Cover dough and chill for 3 hours.
Remove dough from fridge and shape into 1-inch balls. Dip cookie balls in egg white, then roll in chopped nuts.
Place cookie balls 2 inches apart on an un-greased cookie sheet.
Arrange four or five petals on top of each ball and press lightly.
Bake in 325 degree oven for 15-18 minutes or till done.
Cool completely on a wire rack.

Shaped Poinsettia Ball Cookies in assembly.

Substitutions

Pecans: Swap pecans with finely chopped walnuts or almonds for a different nutty flavor.

Honey: Use maple syrup or a combination of maple syrup and brown sugar for the honey.

Nutmeg: Replace it with cinnamon or a pinch of allspice for a warm, cozy flavor twist.

Unbaked cookies on parchment lined baking sheet.

Equipment

Mixing bowls
Electric mixer
Rubber scraper
Large baking sheet
Measuring spoons
Parchment paper
Sharp knife
Shallow bowls (2)

Prep Tip: These cookies are shaped into balls then dipped into the egg white before rolling it onto the chopped pecans. Use the 2 shallow bowls for this process.

Storage

Store Poinsettia Cookies in an airtight container at room temperature up to 4 days. For longer storage, can be stored in the freezer up to 3 months.

Top Tip

As the cookies bake, the dough will expand. This may displace the cherries so place the "cherry petals" close together at the center of the dough ball and press to embed into the cookie dough somewhat. If the cherries do move during baking, just move the pieces to redistribute them over top of the baked cookies.

What is your favorite Christmas-y cookie to make? I'd love to have you tell me in the comment section. Feel free to link me up to the recipe!

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

White snowflake plate with 3 poinsettia cookie balls on the plate.

Poinsettia Cookies

Shelby Law Ruttan

Poinsettia cookies are tender, nutmeg-kissed treats rolled in chopped pecans and decorated with red and green cherries to resemble the iconic holiday flower. These festive cookies bring a mix of warm spices and buttery sweetness to any seasonal celebration.

No ratings yet

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Prep Time 5 10

Cook Time 15

Total Time 5 25

Course Cookie Recipes, Desserts

Cuisine American

Servings

Calories 164 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients

1½ cups all-purpose flour
¼ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon nutmeg
½ cup butter
⅓ cup honey
1 large egg , separated
4 teaspoons orange juice
1 cup finely chopped pecans
½ cup red or green candied cherries

Instructions

Preheat oven to 325 degrees F. Line a large baking sheet with parchment paper and set aside.
In a large mixing bowl, stir together flour, baking soda, salt, and nutmeg. Set aside.
In a small mixer bowl, using an electric mixer on medium speed, beat butter till creamy. Add honey and continue to mix on medium speed until honey is well incorporated into the butter.
Add egg yolk and orange juice to the butter mixture and mix until well combined.
Add dry ingredients to wet ingredients and using the hand mixer on low speed, beat until well mixed, increasing mixer speed as more flour is incorporated.
Cover dough and chill for 3 hours.
Remove dough from fridge and shape into 1-inch balls. Dip cookie balls in egg white, then roll in chopped nuts.
Place cookie balls 2 inches apart on an un-greased cookie sheet.
Arrange four or five petals on top of each ball and press lightly.
Bake in 325 degree oven for 15-18 minutes or till done.
Remove from oven and cool on baking sheet 5 minutes. Transfer baked cookies to a wire rack and cool completely.

Notes

This recipe will make 36 cookies with 2 cookies per serving.

Nutrition

Serving: 2cookiesCalories: 164kcalCarbohydrates: 18gProtein: 2gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 24mgSodium: 92mgPotassium: 48mgFiber: 1gSugar: 8gVitamin A: 179IUVitamin C: 1mgCalcium: 9mgIron: 1mgNet Carbohydrates: 17g

Keyword Poinsettia Cookies

Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Pecan Tassies

November 29, 2024 by Shelby Law Ruttan 2 Comments

Pecan Tassies are bite sized miniature pies that have all the flavor of classic pecan pie in a perfectly portioned pastry shell. These mini desserts are easy to make and ideal for holiday gatherings or as part of a holiday dessert tray.

Every year my mom makes these Pecan Tassies to send to my brother because they are his favorite holiday treat. I love them because you get just enough of a bite to not feel like you have had too much sweet all at once like you might get with a pecan pie! And, they are excellent with a cup of hot coffee or tea!

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Why You'll Love Pecan Tassies

Easy to Make: Simple steps and basic ingredients make these a stress-free dessert.

Bite-Sized Treats: Perfectly portioned for snacking or serving at gatherings.

Holiday Favorite: A crowd-pleaser that fits right in on any festive dessert table.

Ingredients

The crust is very basic, and cream cheese is used as part of the fat in the crust, giving it a unique flavor and great texture!

Ingredient lined up for cookies: butter, flour, cream cheese, chopped pecans, brown sugar, vanilla, melted butter, and large egg.

Unsalted butter
All purpose flour
Cream cheese
Chopped pecans
Brown sugar
Vanilla extract
Melted butter
Large eggs

See recipe card for quantities.

How to Make Pecan Tassies

Just a few ingredients and a few simple steps and you will have these tasty sweet mini pecan pies for snacking!

Butter and cream cheese in a large mixing bowl.

Place butter and cream cheese in a large mixing bowl.

Creamed butter and cream cheese in a mixing bowl.

Using a hand mixer, cream together and add flour, mixing until a firm dough takes shape.

Upclose image of cream cheese dough in mini muffin pan.

Roll a tablespoon sized portion of dough into a ball, then place in muffin tin. Press dough around sides of cup using a tart shaper.

In a medium bowl, mix together the egg, melted butter, brown sugar, vanilla extract, and pecans.

Mini muffin pan with dough filled with pecan filling.

Spoon pecan filling into shaped tarts and bake for 25 minutes, until golden.

Upclose image of baked pecan tassies in a baking tin.

Cool baked pecan tassies in the pan for 10 minutes, then loosen tarts with a knife if needed and transfer to cooling rack to complete cooling.

Hint: this tart shaper (affiliate link) does a quick job of forming the dough into the mini muffin pan!

Substitutions

Maple Syrup for Brown Sugar: use maple syrup instead of brown sugar for a natural sweetness and hint of maple flavor.
Walnuts or Almonds for Pecans: Swap the pecans with chopped walnuts or almonds for a different nutty flavor.
Vegan swaps: substitute this oil pie crust for the dough and swap out the butter for a plant based butter.

Hint: for a deeper caramel flavor, use dark brown sugar instead of light brown sugar.

Overhead image of pecan tassies on a red and green striped plate.

Variations

Looking for a few ways to make these mini pecan pies a little more special? Try some of the suggestions below:

Bourbon Pecan Tassies: Stir in a splash of bourbon to the filling for a warm, boozy kick that pairs perfectly with the pecans.
Chocolate Pecan Tassies: Add ½ cup mini chocolate chips into the filling for a decadent twist.
Spiced Pecan Tassies: Add a pinch of cinnamon, nutmeg, or cloves to the filling for a warm, spiced flavor perfect for fall.

See this low carb pecan pie coffee cake on my website!

Equipment

Mixing bowls
Electric mixer
Rubber scraper
Mini muffin pan: I use this 24 cup mini muffin pan (affiliate link) and bake all the tarts in one shot.
Tart shaper
Tablespoon

Storage

Store pecan tassies in an airtight container at room temperature up to 4 days. For longer storage, freeze up to 3 months.

Top tip

After pressing the dough into the mini muffin pan with the tart shaper, use your fingers to evenly fill the cup around the edges so the entire cup is lined with dough.
Don't overfill the tarts, fill them about ¾ of the way full to prevent spillage when baking.

Looking for other pecan studded recipes like this? Try these:

When you make these pecan tassies, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Pecan Tassies

Shelby Law Ruttan

Pecan tassies are like mini pecan pies, but way easier to eat and just as delicious. They've got a buttery crust, a sweet, nutty filling, and are perfect for holidays, parties, or whenever you're craving something indulgent!

5 from 1 vote

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Cook Time 30

Total Time 30

Course Desserts

Cuisine American

Servings

Calories 229 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients

For the Tart Dough

½ cup butter
3 ounces package cream cheese softened
1 cup all-purpose flour

For the Pecan Filling

1 large egg
¾ cup brown sugar packed
1 tablespoon melted butter
1 teaspoon vanilla extract
½ cup finely chopped pecans

Instructions

Preheat oven to 325 degrees F. Spray a 24 cup mini muffin pan with cooking spray and set aside.
In medium bowl, using a hand mixer, beat together butter and cream cheese until creamy. Mix in flour until soft dough forms.
Cover dough with plastic wrap and chill for 1 hour or till easy to handle.
After refrigeration, Shape dough into 1 inch balls. Press onto bottom and up sides of prepared mini muffin pan using a tart shaper.
In a large mixing bowl, using an electric hand mixer on medium speed, mix egg, butter, vanilla extract, brown sugar, and melted butter until well combined. Stir in pecan pieces
Fill each tart using a tablespoon until tart is about ¾ filled. Bake for 25-30 minutes or till done.
Cool slightly in pan. Remove tarts from pan and cool completely.

Notes

This recipe makes 24 pecan tassies. Two cookies equals 1 serving.

Nutrition

Calories: 229kcalCarbohydrates: 23gProtein: 3gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 46mgSodium: 101mgPotassium: 66mgFiber: 1gSugar: 14gVitamin A: 386IUVitamin C: 0.05mgCalcium: 28mgIron: 1mgNet Carbohydrates: 22g

Keyword Pecan Tassies

Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Gingersnap Cookies

November 27, 2024 by Shelby Law Ruttan 34 Comments

These gingersnap cookies are the perfect balance of warm spices, molasses, and a delightful crunch. Whether you're baking for the holidays or just craving a classic treat, these cookies are a must-try!

A stack of 4 gingersnap cookies on a white plate with a santa mug in the background.

These cookies were really delicious after they had cooled just a bit. Not too sweet and slightly chewy. The next day these cookies were definitely crisp and perfect for dunking. They are full of warm spices and perfect for Christmas cookie exchanges or gifting.

These gingersnap cookies have all the delicious flavor of my Nanny's Ginger Molasses Cookies but in a crispy crunchy form. Great for dipping in hot coffee, tea, or milk!

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Why You'll Love Gingersnap Cookies

Perfectly Spiced: the blend of ginger, cinnamon, and allspice creates a warm, cozy flavor.

Crispy Texture: their signature snap makes them irresistible with every bite!

Easy to Make: made with basic ingredients and simple steps mean anyone can bake them and are a fun cookie to make with little ones.

Ingredients

A few spices, a little butter, sugar, molasses and an egg are ingredients you likely already have on hand to make this delicious gingersnap cookie!

Unsalted butter
Granulated sugar
Molasses
Large egg
All-purpose flour
Baking soda
Ground ginger
Ground cinnamon
Allspice

See recipe card for quantities.

How to Make Gingersnap Cookies

Just a few easy steps and you will have warm, delicious snappy gingerbread cookies coming out of the oven!

A green bowl with wet ingredients creamed together.

Mix together butter and sugar until creamy. Add egg, and molasses, mixing until light and creamy.

Wet and dry ingredients in a green mixing bowl.

Mix together the flour, spices, and salt. Add to wet ingredients and mix until well combined.

Cookie dough, a bowl of white sugar, a cookie scoop and a parchment lined baking sheet.

Using a small cookie scoop, shape dough into tablespoon sized balls.

A bowl of sugar with a cookie ball in the center of the bowl coated with the sugar.

Coat cookie dough in sugar.

A glass pressing down on a sugar coated cookie dough ball on a parchment paper lined baking sheet.

Place dough ball on parchment lined baking sheet and flatten to ½ inch thickness

Unbaked sugar coated gingersnap cookies on a parchment lined baking sheet.

Step 6: Bake cookies at 350 degrees for 12 minutes, or until lightly browned.

Hint: use the bottom of a glass to help flatten out the gingersnap cookies into the perfect shape!

Substitutions

Granulated Sugar: replace with light brown sugar for a deeper, caramel-like sweetness.

Molasses: substitute with Grade A maple syrup or dark honey.

Allspice: use a mix of equal parts nutmeg and cloves for a similar spiced profile.

Variations

Spicy - add a couple dashes of cayenne pepper to the dry spice mixture
Chocolate-Dipped Gingersnaps: dip half of each cookie in melted dark or white chocolate, then sprinkle with crushed candy canes, sea salt, or holiday sprinkles for a festive twist.
Gingersnap Sandwiches: spread a layer of cream cheese frosting or chocolate buttercream between two cookies for a decadent treat.

Equipment

Large baking sheet
Parchment Paper
Mixing bowls
Cookie scoop
Electric mixer
Rubber scraper

Storage

Store gingersnap cookies in an airtight container at room temperature up to 5 days. For longer storage, store in the freezer up to 3 months.

Top tip

For a chewy cookie with crisp edges, bake the dough a little less time and press the ball a little thicker.

Looking for other recipes like this? Try these:

When you make these gingersnap cookies, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Gingersnap Cookies

Shelby Law Ruttan

Crispy spiced cookies full of rich molasses flavor, these gingersnap cookies are a timeless favorite. Perfect for holiday baking or everyday snacking, they're easy to make and absolutely delicious!

No ratings yet

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Prep Time 15

Cook Time 12

Total Time 27

Course Desserts

Cuisine American

Servings

Calories 104 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients

6 tablespoons butter , softened
⅔ cup granulated sugar
¼ cup molasses
1 large egg
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon allspice
3 tablespoons granulated sugar (for coating dough ball)

Instructions

Place butter in a large bowl; beat with a mixer at medium speed until fluffy.
Gradually add ⅔ cup sugar, beating at medium speed until light and well blended. Add molasses and egg; beat well. Lightly spoon flour into dry measuring cups, and level with a knife.
Combine flour and the next 4 ingredients (through mace), stirring with a whisk. Gradually add flour mixture to butter mixture, stirring until well blended.
Divide dough in half. Wrap each portion in plastic wrap, and freeze for 30 minutes.
Preheat oven to 350°.Shape each portion of dough into 26 (1-inch) balls. Roll balls in remaining 3 tablespoons sugar, and place 2 inches apart on baking sheets coated with cooking spray. Flatten cookies with the bottom of a glass to ½-inch thickness.
Bake at 350° for 12 minutes or until lightly browned. Remove from pans, and cool completely on wire racks.

Nutrition

Calories: 104kcalCarbohydrates: 18gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 15mgSodium: 118mgPotassium: 69mgFiber: 0.4gSugar: 10gVitamin A: 100IUVitamin C: 0.04mgCalcium: 12mgIron: 1mgNet Carbohydrates: 17g

Keyword Gingersnap cookies

Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Greek Stuffed Mushrooms

November 16, 2024 by Shelby Law Ruttan 1 Comment

Greek Stuffed Mushrooms are an easy to make main dish recipe that is low carb, hearty, and full of delicious flavor. Portobello caps are partially roasted then filled with a spinach, tomato, Kalamata olive, and feta cheese stuffing.

One roasted greek stuffed mushroom on a cream colored plate with a gold rim.

Serve these Greek Stuffed Mushrooms as a main dish, with a side of cauliflower fried rice. They reheat well in the microwave or oven and make a great leftover lunch option. With only 4 carbs per serving, this also makes a delicious low carb and keto friendly meal for vegetarians.

Why You'll Love Greek Stuffed Mushrooms

Healthy and nutritious: Mushrooms are rich in B-vitamins. They also contain minerals, protein, and antioxidants such as selenium and vitamin C. They also contain protein and fiber.
Packed with Flavor: The combination of spinach, feta, and olives brings bold Mediterranean flavors to every bite.
Easy to Make: With simple ingredients and minimal prep, this recipe comes together effortlessly.

Ingredients

Portobello mushrooms
Olive oil
Garlic
Spinach
Grape or cherry tomatoes
Feta cheese
Kalamata olives

Scroll to the bottom of this post for the recipe card with ingredient amounts.

Instructions

Mixing together melted butter and garlic.

Make garlic sauce

Mix together olive oil and minced garlic.

Brushing mushroom caps with butter and garlic mixture.

Season Mushroom

Brush olive oil mixture over both sides of mushroom caps.

Pre-cook Mushroom

Place mushroom cap side up on baking sheet and bake for 8 minutes.

Fill Mushroom

In a large bowl, mix together spinach, tomatoes, and feta cheese. Remove mushroom from oven and spoon filling into each mushroom cap. Bake 10 minutes longer.

Hint: When baking the mushroom caps with the filling, bake until the spinach and mushrooms begin to wilt and the mushroom has released water and begun to brown. This will ensure the vegetables are cooked through.

Equipment

Baking sheet, this is my favorite pan (affiliate link) I use to roast the portobellos on.

Tablespoon for scraping the gills from the mushroom cap and to scoop to fill the mushroom.

Mixing bowl to toss the filling ingredients together.

Paper towels to clean the mushroom.

Substitutions

Use a flavored olive oil to brush the mushroom cap instead of the oil and garlic mixture.
Substitute ½ cup chopped sun dried tomatoes for the cherry tomatoes.
Substitute chard for the spinach.

Portobello mushroom that is partially cooked and stuffed with spinach, tomato, feta and olive filling.

Variations

Spinach artichoke stuffed mushrooms: add ½ cup chopped artichoke hearts to the stuffing.

Chicken Greek Stuffed Mushroom: stir in 1 cup chopped grilled chicken for a protein boost.

Greek Orzo-Stuffed Mushrooms: stir in 1 cup cooked orzo with the spinach filling.

Top Tip

Portobello Mushrooms made mostly of water, and when cooking, most of that water is released and the mushroom shrinks in size. For this reason, when making stuffed mushrooms, I often pre-cook the caps for a little bit before adding the stuffing.

When you make this Greek stuffed mushroom recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

One large mushroom stuffed with spinach, grape tomatoes, feta cheese, and black olives.

Greek Stuffed Mushrooms

Shelby Law Ruttan

Enjoy savory Mediterranean flavors with our Greek Stuffed Portobello Mushrooms. Filled with spinach, feta cheese, and herbs, they're a delicious vegetarian option for any meal

5 from 1 vote

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Prep Time 10

Cook Time 18

Total Time 28

Course Side Dish

Servings

Calories 145 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients

4 large portobello mushroom caps , gills and stems removed
2½ tablespoons extra virgin olive oil divided
1 clove garlic , minced
½ teaspoon salt
¼ teaspoon black pepper
1 cup chopped spinach
½ cup cherry tomatoes , quartered
⅓ cup crumbled feta cheese
2 tablespoons chopped kalamata olives
1 tablespoons chopped fresh oregano

Instructions

Preheat the oven to 400° F. Combine 2 tablespoons of the olive oil, and garlic.
Place the mushroom cap side up on a baking sheet. Brush the mushrooms using a silicone pastry brush with the olive oil mixture. Bake the mushrooms for 8 minutes.
Combine the spinach, tomatoes, feta, olives, oregano, and the remaining olive oil in a medium bowl. Fill the mushrooms with the spinach mixture. Bake 10 minutes, or until the tomatoes begin to wilt.

Nutrition

Calories: 145kcalCarbohydrates: 6gProtein: 4gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.003gCholesterol: 11mgSodium: 512mgPotassium: 418mgFiber: 2gSugar: 3gVitamin A: 885IUVitamin C: 7mgCalcium: 98mgIron: 1mgNet Carbohydrates: 4g

Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Marry Me Chicken - Slow Cooker Recipe

November 5, 2024 by Shelby Law Ruttan Leave a Comment

This Marry Me Chicken recipe is made in the slow cooker and is a creamy, flavorful chicken recipe that's easy to make yet tastes like something from a fancy restaurant. Whether served over pasta, rice, or with a side of crusty bread, this dish satisfies every time.

Marry Me Chicken over pasta in a white bowl.

If you're looking to evoke a proposal, or just celebrate with your loved one, this recipe for Marry Me Chicken is a great meal to serve for special date nights, anniversaries, and even Valentine's day!

This recipe pairs well with Air Fried Asparagus or Air Fried Green Beans.

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Why You'll Love Marry Me Chicken

Easy to make: lets the slow cooker do the magic, just add all the ingredients and let it cook!

Rich delicious flavors: with sun-dried tomatoes, garlic, and a blend of cheeses, the sauce is creamy and packed with flavor.

Tender, Juicy Chicken: slow cooking keeps the chicken moist, soaking up all the flavors of the sauce.

Ingredients

The slow cooker takes all the work out of this most delicious recipe. All you need to add is a side of pasta or mashed potatoes to compliment!

Chicken breasts large, boneless, skinless
Oil (from jar of tomatoes)
Chicken bouillon seasoning
2 cups water
All-purpose flour
Garlic powder
Black pepper
Italian seasoning
Paprika
Dried parsley
Sun dried tomatoes drained (reserve oil for recipe)
Salted butter
Fresh basil
Grated parmesan cheese

See recipe card for quantities.

Hint: Drain the oil from the sun dried tomatoes and reserve it to use for searing the chicken breasts. This will add a boost of flavor to the chicken.

How to Make Marry Me Chicken

Just a few easy steps and a few hours in the slow cooker will allow you to have a most delicious dinner with little effort.

Chicken breast sauteed in a cast iron skillet.

Heat reserved oil in a large skillet. Add chicken breasts and sear on each side until browned.

In a small bowl, whisk together broth and seasonings to combine.

Seared chicken in slow cooker covered with broth, seasonings and sun dried tomatoes.

Place seared chicken, broth mixture, and sun-dried tomatoes in slow cooker.

Cooked chicken breasts in a creamy sauce with sun dried tomatoes in a slow cooker.

Cover and cook on low for 4 hours.

See recipe card below for complete instructions.

Hint: if you're in a hurry, you can skip the searing of the chicken breast and just place everything in the slow cooker.

Substitutions

Need to make some swaps? Below are some approved ways to do so.

Dairy-Free: Use a dairy-free cream and vegan Parmesan for a lighter, allergy-friendly version.
Chicken swap: If you're not in the mood for chicken, try pork chops or boneless turkey breasts.
Herbs: Switch up the herbs by adding fresh basil, rosemary, or even a touch of thyme for a unique twist.

Overhead image of Marry Me Chicken over top of pasta noodles in a white bowl.

Variations

Giving the visitor ideas on how they can change this recipe to better suit their dinner guests, or their cultural cuisine, is a great way to increase the chances they make the recipe.

Spicy: Add a pinch of crushed red pepper flakes for a bit of heat if you love spice.
Veggie boost: For added color and nutrition, toss in baby spinach, mushrooms, or chopped bell peppers in the last hour of cooking.

See this tuscan version of this recipe on my website! (placeholder for in-content link)

Equipment

Slow Cooker: any size 4-quart or larger
Mixing Spoon
Measuring Spoons & Cups

Storage

Store leftover Marry Me Chicken in an airtight container in the fridge up to 4 days. To reheat, warm in a skillet over medium heat until warmed through.

Can be frozen for longer storage up to 3 months.

Bite shot of pasta with creamy sauce and chicken on a fork.

Top tip

Pat the Chicken Dry: Before searing the chicken, pat it chicken dry with paper towels. This helps it brown better and improves the sauce texture by reducing extra moisture.

Looking for other recipes like this? Try these:

When you make this slow cooker recipe for Marry Me Chicken, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Marry Me Chicken over cooked pasta in a white bowl.

Marry Me Chicken - Slow Cooker Recipe

Shelby Law Ruttan

This slow cooker Marry Me Chicken is a comforting, versatile dish that you'll want to make again and again. Whether you're serving it for a special occasion or a weeknight meal, it's bound to be a new favorite.

No ratings yet

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Prep Time 15

Cook Time 4 10

Total Time 4 25

Course Main Dish

Cuisine American

Servings

Calories 211 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients

3 large boneless, skinless chicken breasts , sliced in half vertically to make thinner filets.
2 tablespoons oil oil from jarred tomatoes
2 teaspoons chicken bouillon seasoning
2 cups water
3 tablespoons flour
1 teaspoon garlic powder
1 teaspoon black pepper
1 teaspoon Italian seasoning
1 teaspoon paprika
1 teaspoon dried parsley
⅓ cup sun dried tomatoes drained
2 tablespoons salted butter
fresh basil for garnish
grated parmesan cheese for garnish

Instructions

Heat sun dried tomato oil in a large over medium heat. Add chicken filets and sear for 2-3 minutes on each side.
Stir the bouillon seasoning to the water with the and mix, then mix in the spices, followed by the flour.
Pour the mixture into the slow cooker, add the chicken, butter, and sun-dried tomatoes.
Cook on high for 4 hours. At the 3-hour mark, remove the chicken and whisk the sauce, add a teaspoon of flour at a time to thicken it if desired. Return the chicken to continue cooking for the last hour.
Serve over desired pasta and garnished with fresh chopped basil and parmesan.

Nutrition

Calories: 211kcalCarbohydrates: 11gProtein: 20gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.04gCholesterol: 54mgSodium: 354mgPotassium: 662mgFiber: 2gSugar: 4gVitamin A: 156IUVitamin C: 6mgCalcium: 32mgIron: 2mgNet Carbohydrates: 9g

Keyword Marry Me Chicken, Slow Cooker Marry Me Chicken

Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

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