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Roasted Peanut Kale Crunch Salad Recipe

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August 30, 2024

OOOH BABY, this salad is so good! Crunchy kale and cabbage, fresh herbs and fresno peppers, chopped peanuts, and a perfect roasted peanut vinaigrette that tucks into all the salad nooks and crannies.

This Roasted Peanut Kale Crunch Salad is SO yummy! I am very picky about kale in a salad, and this one is so pleasant to eat because of the finely chopped texture on the kale! Plus it’s juiced up and slicked down in the best way possible with a light roasted peanut vinaigrette that is slightly sweet and just really delightful.

In This Post: Everything You Need For Roasted Peanut Kale Crunch Salad

Watch How To Make This Kale Crunch Salad

Lindsay’s Notes

Holy moly, I’ve lost count of how many times we’ve eaten this salad in the last few weeks!

First of all, let it be known that roasted peanut vinaigrette is the only way I want to live from here on out. It gives all the flavor of a peanut dressing but none of the heaviness; it’s much lighter and saucier, getting into every nook and cranny of this salad the way a regular peanut dressing wouldn’t be able to. It’s fantastic. Plus, the texture on the cabbage and the kale makes this salad TRULY ENJOYABLE to eat, and tossing it all up with some peanuts and thinly sliced fresno peppers makes this crunchy, spicy, filling, and perfect.

The typical order of events for this salad is:

I make it for lunch.
We have the rest of it for dinner.

It actually lasts shockingly well, even with dressing on it, because the kale and cabbage are so hearty! I often enjoy our dinner leftovers as much as I did the original lunch salad because the kale softens even more as it sits in the dressing.

But we don’t always do this all in one day – it works great for meal prep as well. I’ve been known to tuck a container of the shredded up kale, cabbage, and herbs in the fridge, plus a container of the dressing, and basically just toss together individual salads all week long for amazingly fast little lunch salads that I always, always look forward to.

You can eat this salad on its own, and I often do, especially as a lunch salad! Or you can do what we did last night for dinner and throw some herby shrimp on the side with a hunk of buttered bread. Or what we did the night before – serving it alongside leftover grilled chicken and rice.

This roasted peanut kale crunch salad is my new BFF.

How To Make This Roasted Peanut Kale Crunch Salad

Step 1: Make a Quick Roasted Peanut Vinaigrette

Whisk or blitz a quick little roasted peanut vinaigrette! The magic ingredient here is the roasted peanut oil (affiliate link) – it gives this dressing the taste of a peanut dressing but maintains a light, silky vinaigrette texture. This might require a trip to a separate store depending on where you shop, but when you find it, I’d recommend buying multiple bottles – I’ve very quickly gone through 2 bottles with several batches of this salad!

If you can’t find roasted peanut oil or just honestly don’t want to bother with finding it (I get it), you could use this peanut dressing, or use avocado oil in its place for a different flavor but similar texture.

Peanut vinaigrette mixed up in a liquid measuring cup

Step 2: Chop Your Veggies

I do these ones by hand: cilantro, green onion, fresno peppers, and peanuts.

Chopped herbs, peppers, and peanuts on a cutting board

Step 3: Finely Chop Your Greens

Finely chop your kale and cabbage in a food processor for the ultimate in teeny-tiny chopped texture. I would recommend cutting the vegetables into chunks first so they process more evenly and doing this in several batches. If they start to release too much water, just give them a gentle pat or squeeze with a paper towel.

You can store the kale and cabbage together in one bowl or container!

Kale and cabbage finely chopped in a food processor

Step 4: Combine It All

Toss your dressing, peppers, herbs, peanuts, and greens all together! ENJOY YOUR LIFE!

Roasted peanut kale crunch salad in a blue bowl

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Description

OOOH BABY, this salad is so good! Crunchy kale and cabbage, fresh herbs and fresno peppers, chopped peanuts, and a perfect roasted peanut vinaigrette that tucks into all the salad nooks and crannies.

Kale Crunch Salad:

Roasted Peanut Vinaigrette:

Make the Roasted Peanut Vinaigrette: Blend all ingredients in a small blender or food processor until smooth. (This is mostly to incorporate the garlic, so if you’d rather, you can grate the garlic into the jar with the other ingredients and shake thoroughly to combine.)
Prep the Salad: Chop your herbs, peanuts, and fresno peppers.
Chop the Kale and Cabbage: Using a food processor, pulse the kale and cabbage in batches until it is very finely chopped, stopping before the greens get too mushy. If they release too much water, just give them a gentle squeeze with a paper towel. Transfer to a large bowl.
Mix and Serve: Toss your kale and cabbage with some of the dressing; massage it together with your hands for a minute to make sure the kale is tender! Add peanuts, peppers, and the rest of the dressing. YUM!

Prep Time: 15 minutes
Category: Salad
Method: Chop
Cuisine: American

Keywords: peanut salad, kale peanut salad, kale crunch salad

Frequently Asked Questions For Roasted Peanut Kale Crunch Salad

What can I use instead of roasted peanut oil?

You can make this salad dressing with avocado oil in place of the peanut oil – the flavor will change quite significantly (less peanut flavor, obviously), but the texture will be similar! Or, if you want to keep the peanut flavor, you could use this amazing peanut dressing / sauce.

How long does this salad last?

Once you toss it all together, it lasts pretty well in the fridge for 4-6 hours.

How do you prep and store this for meal prep?

Toss the kale, cabbage, and herbs together; store all together in one container in the fridge. Slice the peppers; store in the fridge. Blitz the dressing; store in the fridge. Chop the peanuts; store at room temperature. When you’re ready to eat, assemble your salad elements!

What other protein would work well here?

I have made this with grilled chicken, shrimp, and edamame!

How do you make this gluten-free and/or dairy-free?

This is gluten-free and dairy-free as written!

Can you chop the kale and cabbage without a food processor?

Yes – I would recommend using a mandoline instead of chopping by hand to get a very fine shredded texture! But if all you have is a knife, that will work, too! 🙂 Just chop everything very finely.

Don’t Miss These 3 Kale Recipes

Ridiculously Good Air Fryer Salmon Recipe

Main Dishes

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August 30, 2024

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Ridiculously Good Air Fryer Salmon Recipe

Can you bake air fryer salmon in the oven instead?

Yes! It will be slightly less crispy on the exterior, but it works really nicely with this recipe. For best results I’d put the sheet pan on an oven rack that is closer to the top / heating element. Here’s a picture of the salmon baked in the oven:

Can you make this air fryer salmon without the brown sugar?

Yes, but you’ll get a different result with flavor and texture. The main differences are that a) it won’t be as sweet, obviously, and b) it’s much less caramelized. Here’s a photo of the salmon made without brown sugar:

Can you make this without the cornstarch?

Yes. When you leave out the cornstarch, the salmon pieces will be missing some of that golden, crispity exterior, but it can still turn out really well without it. Here’s a photo of the salmon made without cornstarch:

What sauces work well with air fryer salmon?

Sauce lover here! I’m so glad you asked. My favorite sauces for this air fryer salmon are the basil sauce, romesco, tzatziki, honey mustard, aji verde, an avocado based sauce like the magic green sauce, and the gochujang sauce (listed in the notes section here). If you don’t want to make a sauce, this is also 5-star with a drizzle of hot honey over the top! The spices on this salmon make it a really amazing pair with so many recipes and sauce combinations. *happy dance*

Where do you buy thick boneless skinless salmon filets?

Here in the Twin Cities, I have found thick, boneless, skinless filets from Target, Trader Joe’s, Cub Foods, and Kowalski’s.

Can I use frozen salmon?

Yes, but for this recipe I would recommend completely thawing the salmon first, and then cutting it as directed. You’ll also want to pat it with paper towels to ensure it’s dry enough for the spices to stick well to the surface of the salmon.

Can I use salmon with skin?

Yes. I like to cube the salmon, so I prefer to cut the skin off so these eat more like salmon bites and you can just pop them right in your mouth. 🙂 If you prefer a single filet of salmon with skin on the bottom, that’s fine – you can use these same spices to rub the top surfaces of your filet of salmon and cook it skin side down in the air fryer. I would just increase the cook time to about 9 minutes total to ensure doneness through the middle.

How long does leftover salmon stay good in the fridge?

Technically, cooked salmon will be good in the fridge for about 3 days. But I find that, with this salmon in particular, it has the best taste and texture within 24 hours. (And for this recipe, we almost never have leftovers anyway! ha.) If you’re eating this salmon as leftovers, I’d actually encourage you to consider eating it cold. Yes, I’m serious! Reheating the salmon will dry it out further and it’s just always a bit sad. Team Cold Salmon! Toss it on a salad, dip it in some sauce, smash it on a bagel with cream cheese. Yum!

Should I marinate the salmon?

I prefer to NOT marinate the salmon for this recipe. The longest amount of time I’ve marinated the salmon for with the spices on it was about 3 hours in the fridge, and I didn’t feel like it added to the overall flavor. The cornstarch also doesn’t do great with a longer marinating time. If you do want to prep ahead, I’d suggest cutting up your salmon, mixing your spices, and then waiting until right before to toss it together.

Do you need to flip the salmon in the air fryer?

No flipping necessary! It will get crispity and golden on all sides all on its own. Just make sure they’re spread evenly and not piled on top of each other in the air fryer.

What air fryer do you use?

I use a Cosori brand air fryer and love it! My exact size and color are sold out, but this one is about the same (just a tiny bit bigger). (affiliate link)

Honey Garlic Hen – Finances Bytes

Main Dishes

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August 30, 2024

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After a busy day I love being able to whip up a quick dinner meal like this Honey Garlic Chicken recipe. I almost always have all of the ingredients at home and saucy chicken recipes happen to be my family’s favorite! This dish includes lots of tender chicken that gets covered in a super delicious sweet & tangy honey garlic sauce. It’s simple enough to make for lunch or dinner, and is so good you might get a special request to make it every week!

Overhead view of honey garlic chicken in a skillet.

Ingredients For Honey Garlic Chicken

It doesn’t take much to make this easy honey garlic chicken recipe. Here’s what you’ll need:

Chicken Breast: I used boneless, skinless chicken breasts for this recipe, but if your budget is tight, you can also use boneless, skinless chicken thighs instead.
All-Purpose Flour: A light coating of flour adds a little bit of texture to the chicken.
Butter and Garlic: A good amount of garlic is sautéed in butter which infuses the sauce with lots of garlicky flavor.
The Sauce: This yummy honey garlic sauce is what brings the entire dish together. It includes honey for sweetness, soy sauce for some umami flavor, rice vinegar to balance the sweetness of the honey, sriracha for a little kick, toasted sesame oil, and a little cornstarch to thicken the sauce.

Make the sauce first. This recipe cooks pretty fast, so you want the sauce to be ready when it’s time to add it to the skillet.
Don’t overcook the chicken. Since the chicken is being cut into smaller bite-sized pieces, it won’t take them long to cook.
Don’t crowd the skillet. Cook the chicken in 2 separate batches if you need to.

Serving Suggestions

I served this honey garlic chicken with a side of white rice and some sliced green onions on top. But you can also enjoy it with brown rice, vegetable fried rice or even cauliflower rice. Sautéed green beans or a side of this sesame cucumber salad would also taste great!

Honey Garlic Chicken

This saucy Honey Garlic Chicken is a quick & easy recipe with lots of chicken and an irresistible sweet & tangy honey garlic sauce.

Author: Marsha – Budget Bytes

Cook ModePrevent your screen from going dark

Sauce

1/3 cup honey ($1.08)
2 Tbsp soy sauce ($0.14)
1 Tbsp rice vinegar ($0.10)
1 tsp sriracha ($0.05)
2 tsp toasted sesame oil ($0.20)
1 Tbsp cornstarch ($0.05)

Chicken

2 boneless, skinless chicken breasts ($6.49)
1 tsp salt ($0.05)
1/2 tsp black pepper ($0.02)
1/2 tsp garlic powder ($0.05)
2 Tbsp all-purpose flour ($0.04)
3 Tbsp olive oil ($0.48)
2 Tbsp butter ($0.27)
4 cloves of garlic, minced ($0.32)
2 green onions, sliced ($0.24)

Start by making the sauce. Combine the honey, soy sauce, rice vinegar, sriracha, toasted sesame oil, and cornstarch together in a small bowl. Set the sauce aside.
Cut the chicken breasts into small 1/2 inch sized pieces. Season with salt, black pepper and garlic powder. Then toss the chicken pieces in the flour until each piece is evenly coated.
Heat a large skillet over medium-high heat and add 2 Tbsp of oil. Swirl to coat the surface of the skillet. Once the skillet is hot, add half of the chicken and cook until browned on all sides and cooked through. Remove the chicken from the skillet onto a separate plate and set aside. Add the remaining 1 Tbsp of oil and repeat with cooking the 2nd batch of chicken until cooked through. Set all of the chicken aside.
In the same skillet add the butter and lower the heat down to medium-low heat. Add the minced garlic cloves and saute for 30-60 seconds until fragrant.
Next give the sauce another brief stir, then pour the sauce into the skillet with the garlic. Stir the sauce and scrape up any browned bits that are stuck at the bottom of the skillet. Let the sauce simmer for about 2 minutes to allow the cornstarch to activate and thicken the sauce.
Now add the cooked chicken back to the skillet and stir with the sauce until all of the pieces are evenly coated. Continue to cook for 1-2 more minutes to allow the chicken to heat through.
Remove the skillet from the heat, top with sliced green onions, and enjoy!

See how we calculate recipe costs here.

Serving: 1servingCalories: 347kcalCarbohydrates: 30gProtein: 14gFat: 20gSodium: 1225mgFiber: 1g

Read our full nutrition disclaimer here.

Side close up view of honey garlic chicken in a skillet.

How to Make Honey Garlic Chicken – Step by Step Photos

Start by making the sauce. Combine the 1/3 cup honey, 2 Tbsp soy sauce, 1 Tbsp rice vinegar, 1 tsp sriracha, 2 tsp toasted sesame oil, and 1 Tbsp cornstarch together in a small bowl. Set the sauce aside.

Cut 2 boneless, skinless chicken breasts into 1/2 inch sized pieces. Season with 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp garlic powder. Then toss the chicken pieces in 2 Tbsp all-purpose flour until each piece is evenly coated.

Heat a large skillet over medium-high heat and add 2 Tbsp of oil. Swirl to coat the surface of the skillet. Once the skillet is hot, add half of the chicken and cook until browned on all sides and cooked through. Remove the chicken from the skillet onto a separate plate and set aside. Add the remaining 1 Tbsp of oil and repeat with cooking the 2nd batch of chicken until cooked through. Set all of the chicken aside.

In the same skillet add 2 Tbsp of butter and lower the heat down to medium-low heat. Add four minced garlic cloves and sauté for 30-60 seconds until fragrant.

Honey garlic chicken sauce being added to skillet

Next give the sauce another brief stir, then pour the sauce into the skillet with the garlic. Stir the sauce and scrape up any browned bits that are stuck at the bottom of the skillet.

Let the sauce simmer for about 2 minutes to allow the cornstarch to activate and thicken the sauce.

Cooked chicken added to the sauce in the skillet.

Now add the cooked chicken back to the skillet and stir with the honey garlic sauce until all of the pieces are evenly coated. Continue to cook for 1-2 more minutes to allow the chicken to heat through.

Remove the skillet from the heat and top with sliced green onions. Enjoy with fluffy white or brown rice!

Unimaginable Gochujang Sauce Recipe – Pinch of Yum

Quick Meals

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August 30, 2024

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Unimaginable Gochujang Sauce Recipe – Pinch of Yum

In My Gochujang Sauce Era.

Okay, wow. I am absolutely hooked on this delightful, creamy, silky, incredible gochujang sauce.

It is silky and slightly creamy, spicy, garlicky (!!), and a little tangy and salty from the soy sauce and rice vinegar. I literally just whispered “oof” outloud as I am reliving it in my mind. It’s so good.

So first, an explainer: gochujang is a red chile paste that has its roots in Korean cooking! Gochujang can be bought as a paste (spicier and more concentrated) or as more of a table sauce (usually a bit sweeter and less spicy).

This gochujang sauce is a dipping sauce / dressing that you make from store-bought gochujang sauce. You then a) fall in love with it, and b) put it on salads, rice bowls, and all manner of everything. Does it make sense? It makes a lot of sense to my tastebuds.

A bowl with rice, salmon, cucumber, and gochujang sauce.

It has very quickly earned a top spot in my list of Favorite Sauces of 2024, and it takes all of five minutes to make. WHEEE! Things I have used this sauce on:

It’s just the sauce of my life these days. Initially I just tucked it into the notes of the air fryer chicken post, because I thought – it won’t need its own blog post because I mostly will only use it for this? which was very delusional. Because then I started putting it on everything. And I realized it needs its own home here on POY.

Welcome home, you incredible little gochujang sauce! This is where you live now. ♡

16+ Simple Sheet Pan Dinners

Seasonal

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August 30, 2024

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This post may contain affiliate links. Read my disclosure policy.

My favorite sheet pan dinners make it easy to have a delicious home-cooked meal on the table, every night of the week. These healthy sheet pan recipes are totally fuss-free. Line your pans for speedy cleanup!

Quick and Easy Sheet Pan Dinners

If you’ve yet to discover the joy that is sheet pan dinners, let this be your guide. These one-pan meals are my ultimate go-to for busy weeknights and meal prep. It’s also a great way to get into cooking because it really makes the process so easy! Your oven is about to become your new best friend.

I’ve rounded up some of my best sheet pan dinner ideas below for inspiration. And the best thing about cooking your whole dinner in one pan is that you can customize your ingredients however you’d like. Clear out your fridge and line your baking sheets, because we’re about to cook some delicious all-in-one dinners.

Why You’ll Love These One Pan Dinner Ideas

As you’ll see below, you can cook anything from Thanksgiving dinner to your weekly meal prep on a single sheet pan. There are loads of reasons to love sheet pan dinners (aside from the obvious bonus of having only one pan to clean). Here’s why these recipes are the best:

Healthy ingredients. Sheet pan recipes are some of the best ways to fit in loads of fresh veggies and lean protein into one meal.
Easy prep and cooking. Many of the ingredients for sheet pan dinners can be prepped ahead of time. This makes it even easier to simply combine your protein and veggies in the pan, roast, and enjoy. Don’t forget to check out my sheet pan dinner tips below!
Adaptable. You can get creative with the ingredients you choose to roast up on your sheet pan. Change up recipes with your choice of protein, vegetables, seasonings, marinades, and more.

What Is a Sheet Pan Dinner?

If you haven’t guessed by now, a sheet pan dinner is an easy meal idea where everything – protein and veggies – is roasted all together on a single baking sheet. It’s like the oven-baked answer to a one-pot meal. There are fewer dishes to wash, and you have a full dinner on the table quickly and with minimal effort.

What Pan Should I Use?

The best baking pan for sheet pan dinners is an 18×13-inch rimmed baking sheet. This size makes it easy to spread the ingredients out evenly, without crowding the pan. Jelly roll pans are on the smaller side (measuring about 15×10 inches). They’ll work in a pinch, though you won’t be able to fit as many ingredients in your pan. If you ask me, it’s worthwhile investing in a sturdy, aluminum baking pan that’s large enough, that still fits in your oven. You’ll use it for way more than just sheet pan dinners, too!

An Easy Formula for Sheet Pan Meals

Most sheet pan dinners come down to two components: protein and vegetables. I like to strike a good balance between the two. Here’s a simple “formula” for planning a sheet pan dinner:

Protein: Aim to fill one-half of your pan with your choice of lean protein, such as chicken breasts or thighs, salmon, shrimp, chicken sausage, or turkey sausage.
Vegetables: Fill the rest of the pan with veggies that are good for roasting. Carrots, potatoes, squash, zucchini, broccoli, cauliflower, tomatoes, and onions are all great options.
Oil: Choose a good-quality cooking oil, like extra virgin olive oil or avocado oil for roasting your sheet pan dinner ingredients.
Toppings: Bring even more flavor to your sheet pan meals by adding optional toppings, like homemade pesto, garlic aioli, or spicy Peruvian green sauce.

How Long Should I Cook a Sheet Pan Dinner?

A good rule of thumb is to choose meat and veggies with similar cooking times. Most protein and vegetables take between 20-30 minutes in a 400ºF oven. Bone-in chicken and harder root vegetables will take longer to cook, while seafood and softer veggies cook the quickest. You can always add ingredients to the pan at different stages to ensure that they cook evenly. The exact cooking times will vary, so check the recipe to be sure.

Tips for Making the Best Sheet Pan Dinners

You’re going to be a one-pan dinner pro in no time! Here are some final tips in case you’re new to the world of sheet pan dinners:

Line the pan. Line your baking pan with foil or parchment paper for the easiest-ever clean-up. No scrubbing! It makes all the difference.
Prep your ingredients ahead. Meats can be marinaded up to a day ahead, and you can chop your veggies in advance, too. Keep everything stored airtight in the fridge until you’re ready to use it.
Timing is everything. Make sure that you plan to roast sturdier veggies, like carrots and potatoes, ahead of ingredients with shorter cooking times. I’ll indicate whenever this is needed in my recipes below.
Oil your ingredients well. This is especially important when it comes to roasting vegetables, as you don’t want them drying up in the oven.
Season your ingredients. Along with oil, another key to delicious sheet pan dinners is seasoning. Make sure that your protein and vegetables are well-seasoned when they go into the oven, either by marinating or using a seasoning blend. You can also never go wrong with salt and pepper!
Use a rack when needed. Most sheet pan dinners can cook directly on the baking sheet, no questions asked. However, if you’re baked breaded chicken alongside your veggies, for example, make sure to place it on a wire rack. This way the breading won’t get soggy in the juices released by the veggies.

16+ Best Sheet Pan Recipes to Make Tonight

On your marks, get set, roast! You’re going to love making these easy sheet pan dinners every night of the week.

Sheet Pan Baked Feta with Chickpeas, Broccolini and Tomatoes

Old Bay Sheet Pan Shrimp with Corn and Tomatoes

Italian Turkey Meatball Sheet Pan Dinner

My lightened-up Italian turkey meatballs are just the best. I use them in all sorts of easy meals, like this sheet pan dinner that’s also loaded with healthy veggies! This one-pan recipe is full of protein and excellent for meal prep, too.

Get the Recipe

Shrimp & Andouille Sheet Pan Roast

This New Orleans-inspired sheet pan dinner idea is like a deconstructed gumbo, and so tasty. Succulent shrimp and Andouille sausage bake up with a medley of Cajun spiced mushrooms and veggies. Light and easy, and popping with flavor!

Get the Recipe

Sheet Pan Shrimp Oreganata

We love seafood, and this baked shrimp oreganata recipe is one of our favorite ways to prepare juicy jumbo shrimp. This Italian American favorite is sprinkled with seasoned breadcrumbs mixed with sharp pecorino cheese and baked all on one pan.

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One Pan Roasted Potatoes Sausage and Peppers is one of my favorite, fuss-free sheet pan dinners. Perfect for weeknights and bonus points for easy cleanup!

Sheet Pan Turkey Meatloaf and Broccoli made with individual loaves cooked on a foil-lined sheet pan for a quick meal with easy cleanup.

Sheet Pan Thanksgiving Dinner for Four

If you’re keeping things small this Thanksgiving, an easy sheet pan Thanksgiving dinner is the way to do it! This recipe makes enough to comfortably serve four people with juicy roast turkey, plus a side of maple-glazed sweet potatoes and Brussels sprouts. The best part: no sink full of dishes!

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This nourishing Warm Curry Roasted Vegetable Salad with Honey Curry Dressing is a delicious vegetarian, gluten- and dairy-free dinner or make-ahead lunch.

Kielbasa Veggie Sheet Pan Dinner

This keto-friendly sheet pan recipe is low in carbs and jam-packed with lean protein and vegetables. It’s made with juicy turkey kielbasa sausage, asparagus, peppers, and tomatoes, and perfect for meal prep!

Get the Recipe

This easy meal-prep honey-sriracha chicken dish, which can also be served as a main dish, is made on a sheet pan and comes together quick!

One of my favorite ways to make shrimp is roasted in the oven, it comes out tender and flavorful every time! I added some of our favorite vegetables to make it a ONE-pan meal, and we loved it! A quick and EASY low-carb dish with tons of flavor, ready in under 3o minutes start to finish.

am I the only one obsessed with sheet-pan dinners? I mean, what’s easier than tossing everything with balsamic and herbs and throwing it in the oven for 20 minutes!

Assemble this super easy chicken and vegetable dinner on a sheet pan and pop it into your oven for a delicious, fuss-free meal. For easy clean-up, line your sheet pan with foil or parchment.

One Pan Parmesan-Crusted Chicken with Broccoli is so easy and tasty – and the best part, made all on one sheet pan which means easy clean up!

More One Pan Meals to Try

When it comes to fast and easy dinner ideas with minimal cleanup, sheet pan dinners are winners! I also have lots of skillet dinners and one-pot recipes available in the recipe finder that make weeknight dinners a breeze.

Straightforward Apple Cobbler Recipe (Excellent Fall Dessert)

Breakfast

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August 30, 2024

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Straightforward Apple Cobbler Recipe (Excellent Fall Dessert)

Disclosure: This post may contain affiliate links, which means I may earn a commission if you click on the link and make a purchase.

This Easy Apple Cobbler recipe has a super fluffy, deliciously sweet topping. The apples are perfectly sweet and spiced. This is a simple, quick and easy dessert using the fresh fruit of fall! An absolute must is a scoop of ice cream on top.

I’m going to scream this from the rooftops but this is an Easy Apple Cobbler …that’s also fluffy and perfectly spiced and WAY easier than any apple pie you might not have time to make.

This season is all about pie, I will admit that. And of course, I have my favorite apple pie recipe that I think is a sure-fire winner. But let’s be honest, there’s not always time for pie crust-making, rolling out, crimping, etc.

I love a cobbler. But before we dive in. Let’s discuss semantics:

What’s the difference between Crisp vs. Cobbler?

Crisp, crumblers, cobblers. What’s the difference? They’re incredibly similar. Basically they’re sliced, diced or whole fruit at the base of a baking dish. Usually tossed with a thickener (either flour or corn starch or tapioca starch), sugar, lemon juice and other flavorings. And then they’re topped with something and then baked.

Crisps – typically have something that makes it—yep—crisp on top. Think rolled oats, diced nuts, butter, and flour. Crisps are usually topped with a streusel like topping. (If you love a crisp, be sure to try my Brown Butter Apple Crisp.)
Cobbler – some cobblers are topped with drop biscuits, other times they’re topped with more of a looser batter. I make this batter to also make my Peach Cobbler. It’s so good!
This is obviously the latter. And we’re not making drop biscuits, instead we’re making a looser-type batter that resembles more of a pancake batter. But with a strong butter flavor. Lol.

What Kind of Apples for Apple Cobbler

Whenever you bake an apple dessert–whether it be for an apple pie or apple cobbler–you want baking apples. My favorite, easy-to-find apples are honey crisp apples and gala apples.

Ingredients for Apple Cobbler

This recipe is like a cake-like batter poured on top of thinly sliced apples that are tossed in spices and sugar. Here are the ingredients you’ll need for the filling:

Apples. I used a combo of gala apples and honey crips. Any baking apples would be great!
Brown Sugar + granulated sugar. These two sugars are great for this baked apple recipe. If you wanted to do ALL brown sugar, that works too.
All-purpose flour. This thickens the baked apple mixture. They’re not super juicy so flour vs. cornstarch is what we’re using.
Lemon juice. This adds a lovely tartness to this recipe. It balances out the warm spices and sweet apples.
Warm spices. I like to use a balanced combination of ground cinnamon, ginger, cardamom and cloves. None of these spices are prominent; you don’t really notice any one flavor–instead it’s a balanced flavor of spices.
For the topping, you’ll be making a simple cake-like topping. You’ll need flour, vanilla, melted butter, some leavening, sugar and milk.

How to Make Apple Cobbler

What I love about this recipe is how simple it is to come together. Here’s how to make it:

Mix the filling together. I used a mix of honey crisp and gala apples. Other apple combinations will totally work. And then add the brown sugar, sugar, flour, lemon juice, vanilla and spices.
The topping couldn’t be simpler: In a medium bowl goes the flour, baking powder and salt, sugar, milk, melted butter and vanilla.
And then the topping goes on top of the filling in a baking dish.
In the oven and boom! done!

As much as I wish this was a one-bowl recipe, it’s a two-bowl recipe. But it’s simple, simple!

Recipe Tip

Here are some questions, I’m sure you’re asking yourself!

Using different fruits: If you want to use berries in place of apples, be sure to add a few teaspoons of cornstarch. For peaches, make my easy Peach Cobbler.

Recipe FAQs

Is this cobbler juicy?

Yep! I think it is; the cooked apples, along with sugars and lemon juice help make it very juicy.

How do you know when cobbler is done baking?

The apples should be bubbling, the top should be a beautiful golden brown color and it should engulf your house with amazing smells of spices and apples.

If you tried this Easy Apple Cobbler Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

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To Make the Filling:

In a large bowl, add the sliced honey crisp apples, gala apples, brown sugar, sugar, flour, juice from 1 lemon, vanilla and spices (cinnamon, ginger, cardamom and cloves). Toss it all together until combined. Add the filling to your prepared baking dish.

To Make the Topping:

In a medium bowl, whisk together the flour, baking powder, salt and sugar. Add the milk, butter and vanilla; mix until combined. Pour the topping on top of the filling. It’s ok if some of the filling is peaking through or it’s not a totally perfect on top. I like it when some of the filling shows through. And then transfer to the oven to bake for about 40 to 45 minutes, until the filling is bubbling and the top is golden brown.
Remove from the oven and serve warm with cold vanilla ice cream.

Perfect Apples for Baking:
I used a combination of these first two, but here is a list of apples that are great for baking: Gala Apples, Honey Crisp Apples, Granny Smith, Northern Spy, Braeburn, Fuji.
Individual Cobblers:
This recipe can be adapted to more of a personal-serving size. Feel free to divide the fruit amongst 6 to 8 ramekins and then top it with the batter topping. If doing this in ramekins, you might want to dice the apples, vs. slices since they might not fit. Bake them on a sheet pan for about 15 to 20 minutes, until golden brown on top.
Equipment:
Stainless Steel Bowl | Silicon Spatulas | Citrus Squeezer |

Nutrition information is automatically calculated, so should only be used as an approximation.

For more apple recipes:

Zucchini Lasagna – Finances Bytes

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It’s no secret that I love any recipe where I can make vegetables the star of the show. This healthy Zucchini Lasagna is a masterclass when it comes to working with zucchini! Even those overgrown giant zucchinis you forgot about in your garden are perfect for this recipe. I layer fresh zucchini slices (instead of noodles!) between tangy meat sauce and creamy cheese sauce for a lower-carb, gluten-free, and utterly delicious lasagna. This recipe involves a bit of technique, but it’s worth the time you’ll spend slicing the zucchini just right.

Overhead view of zucchini lasagna in a baking dish

What is Zucchini Lasagna?

When prepared correctly, zucchini is one of the best pasta substitutes out there. It’s also really good for you! Did you know zucchini is rich in potassium? It’s also loaded with fiber, which can help you feel fuller longer. This recipe for zucchini lasagna lets this versatile veggie take center stage, replacing traditional lasagna sheets with zucchini slices. When layered with herby ricotta and mozzarella sauce, Italian sausage (or your favorite vegetarian alternative), and a tomato sauce, this veggie-packed dish is JUST as satisfying as traditional lasagna.

If you’re worried the zucchini will make this dish watery, fear not! I’ve shared my favorite tips for preventing soggy zucchini below.

Here’s what you’ll need to make this easy zucchini lasagna recipe:

Zucchini: Choose zucchini that are straighter and have nice, firm skin. The skin is edible, so there’s no need to peel it. The zucchini you often find in the grocery store are typically smaller, so make sure you have enough to slice and layer. I usually pick up 5-6 and will happily grill any leftover.
Tomato Sauce: Use your favorite store-bought sauce, or try our easy marinara if you prefer homemade.
Tomato Paste: Helps to thicken the sauce, resulting in a less watery lasagna, and adds a concentrated tomato flavor.
Ground Italian Sausage: Any ground meat will work, but Italian sausage is a classic choice. Vegetarian? No problem! Skip the Italian sausage or swap it with whatever meat substitute you like best.
Seasonings: Sea salt, black pepper, garlic powder, and an Italian herb seasoning add all the flavors you need to make this recipe taste amazing. You’ll also use the salt to draw out moisture from the zucchini slices.
Ricotta Cheese & Mozzarella: These cheeses make up the cheesy layers in your zucchini lasagna. I recommend using whole milk ricotta cheese for the creamiest consistency.
Garlic: Freshly minced garlic adds a ton of flavor to cheese sauce.
Eggs: This helps to bind the cheese sauce and give it structure when you slice into it.
Cooking Oil Spray: Helps to dehydrate the zucchini slices in the oven and prevents sticking. You can also use a little cooking oil and brush it on instead.

What Else Can I Add?

Thinly sliced mushrooms, bell peppers, and onions are all great additions to this zucchini lasagna. You can also use eggplant slices instead of zucchini if that’s what you have on hand! Follow the recipe as written, and treat the eggplant slices as you would the zucchini.

Use a mandoline slicer or a sharp knife to get thin, even slices. This will help the zucchini to cook evenly and reduce the amount of moisture in each slice. Any thicker slices can be layered on the bottom for added stability.
Sprinkle salt on each slice and let it sit for about 10 minutes to draw out excess moisture.
Pat each zucchini slice dry after salting with paper towels or a clean cloth.
I dehydrate the zucchini slices in the oven to avoid a watery, diluted lasagna. However, that step isn’t necessary if you don’t mind your zucchini lasagna a bit more juicy.
Drain the liquid off the top of the ricotta cheese before using it to reduce the added moisture.
I save some tomato sauce to serve on the side so the lasagna isn’t swimming in sauce as it cooks! Please refer to the note section in the recipe card to see how I layered the sauce in this recipe.

Storage Instructions

Let the zucchini lasagna cool completely before storing it in an airtight container in the refrigerator for 3-4 days. Reheat any leftovers in the oven at 350°F until heated through. If you have extra cheese or sauce left over, you could use it for another meal, stuffed inside cooked shell pasta, etc. Both elements of this recipe freeze well for up to 3 months. You could also freeze the assembled lasagna, but the zucchini may become watery when thawed overnight in the fridge and reheated.

Got Some Leftover Zucchini?

Aside from grilling or adding it to a stir-fry, I’d make zucchini fritters or baked zucchini fries! Zucchini boats are also perfect for leftover whole zucchini, whereas zucchini muffins and zucchini bread are great for any scraps, as they just need to be grated.

Zucchini Lasagna

This zucchini lasagna recipe uses zucchini slices instead of traditional noodles to create a low-carb, gluten-free, and delicious lasagna!

Author: Jess – Budget Bytes

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Sauce Ingredients

1 24 oz. jar tomato sauce ($1.67)
2 Tbsp tomato paste ($0.49)
½ lb ground Italian sausage ($1.78)

Zucchini Prep

4-5 large zucchini* ($3.72)
1 tsp sea salt ($0.01)
½ tsp garlic powder ($0.02)
cooking oil spray** ($0.05)

Cheese Layer

32 oz whole milk ricotta cheese, liquid drained off top ($4.48)
2 cups shredded mozzarella ($2.24)
3 cloves garlic, minced ($0.03)
2 Tbsp Italian herb seasoning ($0.56)
2 large eggs ($0.32)
½ tsp freshly cracked black pepper ($0.01)
1 tsp sea salt ($0.09)

Preheat oven to 350 degrees. Cut zucchini into long 1/8 inch thick planks using a mandolin slicer or a sharp knife, reserving any slightly thicker slices for the bottom layer of your lasagna.
Sprinkle each zucchini plank with salt and let them sit for 10 minutes to release water while you prepare the cheese layer.
To prepare cheese layer, combine ricotta, shredded mozzarella, minced garlic, Italian herb seasoning, eggs, black pepper, and 1 tsp sea salt in a food processor and pulse until combined. ***
Dab zucchini slices dry with a clean cloth or paper towels. Transfer to parchment-lined baking sheets (I used 2) and lightly mist zucchini with oil and sprinkle with garlic powder. Bake in the oven for 5 minutes to help dehydrate them slightly. (This is an important step if you don’t want extra juicy lasagna!)
Remove zucchini from oven and set aside.
In a large skillet, break apart ground Italian sausage with a spatula and cook until browned. (I did not have any extra oil in my pan, but if you do, you’ll want to strain it off.)
Add jarred sauce and tomato paste to the browned Italian sausage and stir together to combine. The tomato paste helps thicken the sauce, which is very important for this recipe if you want to avoid a watery lasagna.
Spoon a few spoonfuls of the finished sauce into the 9×13” baking dish and spread around to cover the bottom. On top of the sauce, begin adding layers of zucchini, overlapping strips halfway to form a barrier to keep layers separate (just as you would with noodles!)
Then, add a layer of cheese mixture, another layer of zucchini, another layer of cheese, and a layer of sauce— repeating this order until your lasagna pan is full. Sprinkle more cheese on top, if desired. ****
Bake for 35-40 minutes, broiling for 3 min at the very end to lightly brown the cheese on top. Let your lasagna cool for at least 10 minutes before serving. Top with fresh parsley or basil if you have some on hand. Enjoy!

See how we calculate recipe costs here.

* Layer thicker slices of zucchini on bottom. This will give the lasagna a sturdy base that help everything stay together when it comes time to slice and serve.
** If you don’t have cooking oil spray, you can lightly brush each plank with about 1 tsp oil. They don’t need to be drenched since we are just baking them for the purpose of dehydration.
*** If you have a small food processor, you can do this step in batches and mix everything together well by hand before spreading.
**** I saved most of the sauce for the final layer on top instead of adding layers of sauce throughout. Instead of drenching the lasagna as it cooks, I saved some sauce on the side for serving. I find this helps ensure that the zucchini lasagna is not watery or falling apart when it comes time to serve. I didn’t want to waste the extra cheese I had, so I added dollops on the top layer with dollops of sauce. It came out perfect and nothing went to waste!

Serving: 1serving (1 slice)Calories: 357kcalCarbohydrates: 12gProtein: 22gFat: 25gSodium: 1216mgFiber: 3g

Read our full nutrition disclaimer here.

A slice of zucchini lasagna on a plate next to a baking dish filled with more zucchini lasagna

how to make Zucchini Lasagna – step by step photos

Zucchini being sliced on a wooden chopping board

Preheat oven to 350 degrees. Cut 4-5 large zucchini into long 1/8 inch thick planks using a mandolin slicer or a sharp knife, reserving any slightly thicker slices for the bottom layer of your lasagna.

Slices of zucchini being sprinkled with salt in a baking dish

Sprinkle each zucchini plank with ½ tsp sea salt and let them sit for 10 minutes to release water while you prepare the cheese layer.

Ingredients for cheese sauce in a food processor

To prepare cheese layer, combine 32 oz. of whole milk ricotta cheese, 2 cups shredded mozzarella, 3 cloves minced garlic, 2 Tbsp Italian herb seasoning, 2 large eggs, ½ tsp black pepper, and 1 tsp sea salt in a food processor and pulse until combined.

A hand dabbing zucchini slices dry with a paper towel

Dab zucchini slices dry with a clean cloth or paper towels.

Slices of zucchini in a parchment lined baking dish

Transfer to parchment-lined baking sheets (I used 2) and lightly mist zucchini with cooking oil spray and sprinkle with garlic powder. Bake in the oven for 5 minutes to help dehydrate them slightly. (This is an important step if you don’t want extra juicy lasagna!). Remove zucchini from oven and set aside.

In a large skillet, break apart ½ lb ground Italian sausage with a spatula and cook until browned. (I did not have any extra oil in my pan, but if you do, you’ll want to strain it off.)

Tomato sauce, tomato paste, and ground sausage in a skillet

Add 24 oz. jarred tomato sauce and 2 Tbsp tomato paste to the browned Italian sausage and stir together to combine. The tomato paste helps thicken the sauce, which is very important for this recipe if you want to avoid a watery lasagna.

Layers of zucchini slices and sausage meat in a baking dish for zucchini lasagna

Spoon a few spoonfuls of the finished sauce into the 9×13” baking dish and spread around to cover the bottom. On top of the sauce, begin adding layers of zucchini, overlapping strips halfway to form a barrier to keep layers separate (just as you would with noodles!)

Sauce sauce being added to a zucchini lasagna in a baking dish

Then, add a layer of cheese mixture.

A spoon adding cheese sauce to zucchini slices in a baking dish for zucchini lasagna

Add another layer of zucchini, and another layer of cheese.

A spoon dolloping cheese sauce onto zucchini lasagna

And a layer of sauce— repeating this order until your lasagna pan is full.

Sprinkling shredded cheese on top of zucchini lasagna

Sprinkle more cheese on top, if desired.

Bake for 35-40 minutes, broiling for 3 min at the very end to lightly brown the cheese on top. Let your lasagna cool for at least 10 minutes before serving. Top with fresh parsley or basil if you have some on hand. Enjoy!

Side view of a slice of zucchini lasagna on a plate

This zucchini lasagna recipe is so hearty and satisfying—you won’t even miss the noodles!

Swedish Meatball Casserole | Recipesedge

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August 29, 2024

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Swedish Meatball Casserole | Recipesedge

Swedish Meatball Casserole is a classic comfort meal the whole family will enjoy! Tender meatballs are layered over perfectly cooked pasta and baked in a rich, creamy gravy. This dinner recipe is easy enough to make during the week but also deliciously impressive for entertaining!

Reasons You’ll Love This Recipe

Super flavorful: You will love the warm, cozy flavors of the allspice and nutmeg. They perfectly balance the bold flavors of the Dijon mustard and Worcestershire.
Simple to Make: This meatball casserole recipe is a breeze to make, as it uses frozen meatballs. Simply boil the pasta and mix the sauce together, and you’re all set!
Kid-Friendly: The combination of simple ingredients like meatballs and noodles in a creamy sauce will make this one of your kid’s favorite meals.

Ingredients You’ll Need

This Swedish meatball casserole recipe only requires a handful of simple ingredients. Plus, many of the ingredients are pantry staples! See the recipe card below for exact measurements.

Pasta: I use rotini pasta for this recipe because it holds the delicious sauce so well! However, you can swap this out for any other type of short noodle, like penne or rigatoni.
Meatballs: Frozen meatballs make this casserole a breeze to prepare!
Butter: Adds richness to the sauce.
Flour: Helps to thicken the gravy.
Beef Broth: This will add flavor and act as the base for the gravy.
Heavy Cream: Gives the gravy a rich, smooth feel and flavor.
Worcestershire Sauce: Gives the sauce a deep, complex taste.
Dijon Mustard: Adds a bit of tangy flavor.
Allspice: Provides depth of flavor contrasting the salty beef broth.
Nutmeg: Gives a warm, cozy flavor.
Salt and Pepper: Enhances and brings out all of the flavors.

How to Make a Swedish Meatball Pasta Bake

You’re going to want to make this easy Swedish meatball casserole again and again. The prep time is only about 20 minutes, and then the oven does the rest of the work. Here’s how it all comes together:

Prep: Preheat the oven to 375 degrees Fahrenheit, then spray a 9×13-inch baking dish with nonstick spray.
Cook the Pasta: Cook and drain the pasta al dente according to the package directions, then place it in the prepared baking dish.
Add the Meatballs: Place the frozen meatballs on top of the noodles.
Start the Sauce: For the sauce, first melt the butter in a medium skillet over medium-high heat. Then add the flour and whisk to create a paste.
Add Liquid Ingredients: Slowly stir in beef broth and heavy cream.
Simmer Sauce: Stir in the Worcestershire sauce, Dijon mustard, allspice, and nutmeg. Season with salt and pepper to taste. Bring to a simmer until the sauce starts to thicken.
Add the Sauce: Pour the sauce over the meatballs and noodles.
Bake: Place in the oven and bake for 25 minutes or until the meatballs are warmed through.
Serve: Garnish the Swedish meatball casserole with parsley and enjoy!

Overhead shot of melted butter in the bottom of a pot with flour on top.

Overhead shot of someone pouring cream into the gravy mixture.

Tips and Variations

With these simple tips and tricks, you can make this Swedish meatball casserole uniquely yours! Whether changing the flavors or adding a personal touch, these ideas will help you create a dish everyone loves.

Meatballs: This recipe calls for frozen meatballs, which can be so convenient on a busy weeknight. But if you have time to make your own, try these homemade Swedish meatballs or turkey meatballs.
Switch Out the Noodles: You could pair these meatballs with rice or zucchini noodles.
Add Fresh Herbs: Garnish your Swedish meatball casserole with fresh parsley to add extra flavor and achieve the perfect presentation!

Close up shot of a wooden spoon with a scoop of Swedish meatball casserole.

Storing and Reheating Leftover Swedish Meatball Casserole

This casserole makes great leftovers. You can whip up a batch at the beginning of the week, which will give you quick, reheatable lunches or dinners on busy nights. Here are instructions on how to make your meal last!

In the Refrigerator: Leftovers will last in the fridge for about 3 to 4 days. To keep it fresh, store it in an airtight container.
To Reheat: Reheat leftovers in the microwave until warmed through. When reheating in the oven, place in an oven-safe dish. Cover with aluminum foil and bake for about 20 minutes at 350 degrees Fahrenheit.
In the Freezer: When covered, your unbaked casserole can be stored in the freezer for up to one or two months. When you’re ready to enjoy it, simply thaw it overnight in the fridge, then bake as directed. It’s that simple! This Swedish meatball casserole is perfect for meal prepping or having on hand for those hectic nights when you need a quick and delicious meal.

Overhead shot of a pile of plated Swedish meatball casserole.

More Delicious Casserole Recipes

Casseroles are the best comfort food! Not only are they simple to make, but they taste so good! Check out our complete list of casserole recipes, and here are some of our favorites that I know you’ll love!

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Preheat the oven to 375 degrees Fahrenheit. Spray a 9×13-inch baking dish with nonstick spray.
Cook and drain the pasta Al Dente according to the package directions, then place in the bottom of the prepared baking dish.
Place the frozen meatballs on top of the noodles.
For the sauce, melt the butter in a medium skillet over medium-high heat. Add the flour and whisk to create a paste.
Slowly stir in beef broth and heavy cream.
Stir in the Worcestershire sauce, Dijon mustard, allspice, and nutmeg. Season with salt and pepper to taste. Bring to a simmer until the sauce starts to thicken.
Pour the sauce over the meatballs and noodles.
Bake for 25 minutes or until the meatballs are warmed through.
Garnish the casserole with parsley, and enjoy!

Calories: 722kcalCarbohydrates: 40gProtein: 29gFat: 49gSaturated Fat: 24gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 0.3gCholesterol: 153mgSodium: 486mgPotassium: 570mgFiber: 2gSugar: 3gVitamin A: 828IUVitamin C: 1mgCalcium: 65mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Selfmade Spaghetti Sauce Recipe | Recipesedge

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August 29, 2024

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Selfmade Spaghetti Sauce Recipe | Recipesedge

There’s no need to purchase store-bought sauce, with this hearty and flavorful Homemade Spaghetti Sauce. Simple ingredients such as ground beef, onion, garlic, and spices of oregano and basil bring a bold flavor to this simple sauce.

This recipe is extremely simple. If you like easy Italian-inspired sauce that you can make at home then you need to try this Bolognese Sauce or this Alfredo Sauce recipe!

Top close view of homemade spaghetti sauce in a silver pan with a wood spoon.

Reasons to Make Homemade Spaghetti Sauce

Affordable: Making spaghetti sauce at home is easy, delicious, and way more affordable than restaurant prices!
Quality Ingredients: Fresh ingredients make the best sauce and it tastes way better!
Food Storage: You can easily prepare this sauce and have plenty for leftovers or for freezing and using later.

Homemade Spaghetti Sauce

Homemade spaghetti sauce is a classic recipe that can be prepared quickly and one everyone will love. This simple sauce is not only nostalgic but classic for a good reason. You’ll love the flavorful tomato base and the combination of the beef and sausage. And to make it even better, it’s finished off with fresh herbs and parmesan cheese. My family can not get enough of it!

It’s the perfect spaghetti sauce to use in multiple recipes. Make a big batch and use it in recipes like this sheet pan lasagna, rigatoni, or this easy spaghetti pie!

Ingredients in Spaghetti Meat Sauce

Everyone has their favorite recipe, but the best sauces are often the most basic. Use simple ingredients to make this delicious homemade spaghetti sauce.

Ingredients labeled to make homemade spaghetti sauce.

Olive Oil: choose a high-quality olive oil to brown the meat and sauté the onions and garlic. This will only add to the flavor.
Ground Beef: the type of ground beef is entirely up to and you can also switch out the ground beef for ground sausage.
Yellow Onion: the onion brings a mild bite to the sauce which is a key flavor in spaghetti sauce.
Garlic Cloves: these minced cloves bring the most powerful flavor that is so common in Italian recipes. Using freshly minced garlic will also bring about the best flavor.
Tomato Paste: adding the tomato paste helps to thicken the sauce, but it also brings a strong flavor that is heightened when stirred in and cooked after the onions and garlic are cooked.
Diced Tomatoes or Crushed Tomatoes: for a smoother sauce use crushed tomatoes and for a chunkier sauce go with diced tomatoes. Either one makes a delicious sauce.
Water: this helps to bring the sauce together and you may use more or less to thicken or thin it.
Sugar: This helps balance the acidity of the tomatoes with a little sweetness.
Worcestershire: The umami flavor this brings to the sauce makes the meatiness deeper and more complex.
Italian Seasoning: this classic spice adds a peppery flavor to the sauce.
Grated Parmesan Cheese: Adding parmesan cheese is optional, but strongly suggested for that delicious cheesy flavor.
Fresh Basil: the fresh aroma of this peppery-flavored leaf also adds a small hint of mint.

How to Make Spaghetti Sauce

Follow my easy step-by-step instructions below for making homemade spaghetti sauce. You’re going to love this recipe!

First photo of the meat browning in a pan.

Brown the Meat: Add 1 tablespoon of the olive oil to a large skillet and heat over medium-high heat. Add the ground beef and Italian sausage and cook until no pink remains, breaking up the meat as it cooks. Use a slotted spoon to remove the meat from the pan and drain the fat, except for a couple of tablespoons you may leave in the pan.
Sauté the Onions and Garlic: Add the remaining olive oil and the onions to the pan and cook over medium heat for 3-4 minutes, until the onions turn translucent. Add the garlic and cook for another minute, until the garlic is very fragrant.
Add the Cooked Meat and Simmer the Sauce: Stir in the tomato paste and cook for another minute. Once the tomato paste becomes fragrant, add the meat and the remaining ingredients except the parmesan cheese and basil. Cook until boiling. Reduce the heat and simmer for 20-25 minutes.
Stir in Cheese and Basil: Stir the parmesan and basil into the finished sauce and serve over your choice of noodles.

Close view of a wood spoon lifting up homemade spaghetti sauce.

Instant Pot Instructions

It’s easy to make spaghetti sauce in the Instant Pot! Follow these instructions for using the instant pot:

Brown the Meat: Push the “sauté” button to heat the olive oil. Brown the meat and use a slotted spoon to remove it.
Add Onion and Garlic: Add the remaining tablespoon of olive oil and then sauté the onion for 4 minutes and then add the garlic to cook for an additional 1 minute.
Add Remaining Ingredients: Add the remaining ingredients except for the parmesan and basil.
Seal and Cook: Cover and seal the lid. Set the manual/pressure cook button to 10 minutes. When the time is up let the pressure release naturally for 10 minutes and move the valve to vent.
Stir in Cheese and Enjoy: Remove the lid and stir in the grated parmesan.

Tips for Making the Best Homemade Spaghetti Sauce

Make homemade spaghetti sauce just the way you like it! You have the control to choose the consistency, adjust the seasonings, or make it meatless. Here’s how:

Thinner Sauce: For a thinner sauce, that is big on tomato chunks use canned diced tomatoes.
Thicker Sauce: Use crushed tomatoes for a smoother sauce that has a thicker base to it.
Garlic: You can add more than 5 garlic cloves for added flavor. You can also substitute 1 tablespoon of garlic powder if you dislike the fresh garlic pieces’ texture.
Sugar: I think sugar is the secret ingredient because it enhances the tomatoes’ sweetness and balances out the acidity. You may omit the sugar if you prefer.
Herbs: Italian seasoning has all the wonderful herbs that add flavor to this sauce, but you may add additional oregano and fresh basil if you’d like to intensify the herbs.
Meatless: You can easily leave the meat out of this sauce for more of a marinara-type sauce. If you choose to leave out the meat I suggest using a 28-ounce can of crushed tomatoes and a 28-ounce can of diced tomatoes.

How to Store Spaghetti Sauce

Homemade spaghetti sauce is perfect for storing in the fridge and the freezer! I like to make a big batch to have on hand in the freezer for busy days.

In the Refrigerator: Place the spaghetti sauce in an airtight container. Store it in the refrigerator for up to 5 days.
In the Freezer: This sauce can easily be frozen and saved for later. To freeze the sauce let it come to room temperature before placing it in a ziptop bag or an air-tight storage container. Make sure to include the date. The sauce will last for about 6 months in the freezer.

Close view of homemade spaghetti sauce spooning on top of a bowl of noodles.

More Delicious Pasta Recipes

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Add 1 tablespoon of the olive oil to a large skillet and heat over medium-high heat. Add the ground beef and Italian sausage and cook until no pink remains, breaking up the meat as it cooks.
Use a slotted spoon to remove the meat from the pan and drain the fat, except for a couple of tablespoons you may leave in the pan.
Add the remaining olive oil and the onions to the pan and cook over medium heat for 3-4 minutes, until the onions turn translucent. Add the garlic and cook for another minute, until the garlic is very fragrant.
Stir in the tomato paste and cook for an additional minute. Once the tomato paste becomes fragrant, add the meat and the remaining ingredients except the parmesan cheese and basil. Cook until boiling. Reduce the heat and simmer for 20-25 minutes.
Stir the parmesan and basil into the finished sauce and serve over your choice of noodles.

Updated on August 29, 2024
Originally Posted on May 25, 2020

Calories: 231kcalCarbohydrates: 6gProtein: 10gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 43mgSodium: 637mgPotassium: 286mgFiber: 1gSugar: 3gVitamin A: 181IUVitamin C: 4mgCalcium: 50mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Kalamata White Bean Dip Recipe

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August 29, 2024

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Kalamata White Bean Dip Recipe

This Kalamata olive-flavored white bean dip is the recipe you didn’t know you needed. Sure, it’s not the most appetizing-looking appetizer out there, but it’s delicious and easy to make. It’s a nice alternative to hummus and a lovely way to savor Kalamata olive flavor without feeling overwhelmed by the saltiness.

This recipe was inspired by an appetizer we ordered at Lidia’s, a local Kansas City restaurant owned by renowned chef Lidia Bastianich. Some white bean dips are downright unappetizing—they can be gloppy, too salty, or flavorless—but not this one. The Kalamata olives lend welcome richness in both texture and flavor.

To make this recipe, you’ll need just a few basic ingredients—white beans (I used Cannellini, but Great Northern would also work), pitted Kalamata olives (plus a splash of brine), olive oil, salt and pepper, and an optional sprinkle of fresh basil. You’ll find serving suggestions and the full recipe below.

This white bean dip is a great impromptu recipe to whip together when guests are on their way. I’m always scrambling before guests arrive, so I like to have a repertoire of easy recipes that I can pull together in no time. This one is a winner! I hope you’ll bookmark it to make soon.

How to Serve Kalamata White Bean Dip

Make a platter with whatever you have on hand—try crostini or a loaf of crusty bread, pita chips or toasted pita wedges, or crudités like carrots, cucumber and bell pepper.

For a full spread, treat it like a cheese plate—add cheese, nuts and fresh fruit. Add another dip, if you’d like. Here are more Mediterranean-style dips that would be lovely accompaniments:

You could also serve it with a fresh salad, like my Mediterranean Bean Salad, Easy Tomato Salad or Fattoush Salad with Mint Dressing.

Watch How to Make White Bean Dip

Please let me know how your dip turns out in the comments! I love hearing from you.

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Kalamata White Bean Dip

Author: Cookie and Kate
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 1 ¾ cups 1x
Category: Dip
Method: Food processor
Cuisine: Mediterranean
Diet: Vegetarian

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5 from 12 reviews

Whip up this white bean dip with Kalamata olives! It easy to make with pantry ingredients and tastes delicious. The sprinkle of fresh basil is optional. Recipe yields about 1 ¾ cups of dip.

Scale

Ingredients

1 can (15 ounces) cannellini or Great Northern beans, rinsed and drained, or 1 ½ cups cooked beans
1 tablespoon Kalamata olive brine
⅔ cup pitted Kalamata olives, well-drained
1 clove garlic, roughly chopped
Tiny pinch of fine salt
3 tablespoons olive oil, plus more for serving
10 twists of freshly ground black pepper
Optional garnish: A couple of fresh basil leaves, very thinly sliced
For serving: Crostini, pita chips, crusty bread, or crudités like carrots, cucumber and bell pepper, for serving

Instructions

Combine all of the ingredients in a food processor. Blend until smooth.
Taste and add another pinch of salt if the flavor needs a boost. Transfer to a serving bowl and top with a light drizzle of olive oil and a sprinkle of basil, if using.
Leftovers will keep well in the refrigerator, covered, for up to 4 days.

Notes

Recipe inspired by Lidia’s, a restaurant in Kansas City owned by Lidia Bastianich.

▸ Nutrition Information

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

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