Archive for the ‘Sides’ Category

Buttery Dinner Rolls in the Bread Machine

Wednesday, November 6th, 2019

Buttery Dinner Rolls in the Bread Machine from MomAdvice.com

You won’t believe how easy it is to make these buttery bread machine rolls in your bread machine. This is our favorite holiday roll, served up with melted butter and garnished with dried herbs. Add this super easy bread machine roll to your menu today.

Today I am sharing a foolproof bread machine roll that is perfect to make and freeze for the holiday season.

If you are looking for the perfect dinner roll, I have the perfect recipe for you.

These buttery bread machine rolls are my go-to bread recipe for all of our holiday meals.

I also love that you can switch out the toppings on the rolls to make them savory or sweet.

Just take a peek in your cupboard or fridge to dream up your own flavor combo.

Buttery Dinner Rolls in the Bread Machine from MomAdvice.com

The bread machine became my most relied upon tool when whipping up pizzas, cinnamon rolls, and fancy bread for my family.

Be sure to read read this Bread Machine 101 article for some background information on the purpose of this appliance.

If you don’t have a bread machine, check at yard sales or at your local thrift shop. My last three bread machines have all been found in places like these. They are often priced at around $15-20 used!

Be sure to check there when doing your shopping!

Buttery Dinner Rolls in the Bread Machine from MomAdvice.com Buttery Dinner Rolls in the Bread Machine from MomAdvice.com Buttery Dinner Rolls in the Bread Machine from MomAdvice.com Buttery Dinner Rolls in the Bread Machine from MomAdvice.com

There is just so much to love about this roll recipe.

First of all, it isn’t sticky or hard to work with at all.

Secondly, it is quick to shape.

Third, it rises like a dream.

And fourth, you can customize the rolls to your heart’s delight.

One year I added cinnamon butter on the side or have brushed the rolls with butter and a generous shake of cinnamon & sugar.

The rolls I baked tonight, for example, accompanied our weeknight chicken noodle soup. For this flavor combination, I brushed them with a little butter, salt, and dried rosemary for a yummy finish.

If you have never made rolls before, try making a practice batch for your Thanksgiving feast, like I have shown here.

One batch of rolls will yield about 15 rolls.

Freeze the rolls after shaping. The dinner rolls can be frozen for a month, and then pulled from the freezer the night before your big day.

Allow them to rise overnight then bake as directed.

Buttery Dinner Rolls in the Bread Machine from MomAdvice.com

Buttery Dinner Rolls in the Bread Machine from MomAdvice.com

Buttery Dinner Rolls in the Bread Machine from MomAdvice.com

Here are a couple of commonly asked questions on this Buttery Dinner Rolls Bread Machine recipe!

What is a Bread Machine?

A bread making machine or bread maker is a home appliance for baking bread.

The bread machine is simple in its construction and consists of a bread pan (or “tin”), at the bottom. At the bottom of the tin are built-in paddles, mounted in the center of a small of the tin.

This little oven is controlled by a simple built-in computer, the settings for which are inputted on the control panel.

Most bread machines have different cycles for different kinds of dough. Typically, cycles include the following cycles: white bread, whole grain, French, and dough-only.

Many also have a timer to allow the bread machine to activate without you even being present.

How awesome is that?

Some of the older bread machines have just a handful of simple settings while newer models offer more advanced cycles like making jam or cake baking settings.

To be honest, I don’t use the fancy bread machine cycles and mostly use the Basic and Dough setting, which can be found on every machine.

The basic cycle is just the basic setting for making a loaf of bread.

The Dough cycle (that we are using here) just completes the kneading and rising of the dough. Once the dough cycle is complete, you can take the dough out and shape it into these simple dinner rolls.

What is the Difference Between Bread Flour and All- Purpose Flour?

The biggest difference is just protein content. Bread flour has more protein content than all-purpose, which helps with gluten development. Recipes, like this dinner roll, call for it when an especially chewy and elastic crumb is desired.

Since we want these to be more elastic in nature, we are using bread flour in this recipe.

If you don’t have bread flour on hand, you can substitute with all-purpose flour in a pinch. Honestly, I do think it makes a difference in the texture of the roll when you substitute with all-purpose flour. Bread flour yields less crumbs and has a more elastic texture, both qualities I love in a good roll.

Make Ahead Buttery Bread Machine Rolls
Author: 
Recipe type: Side
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
A foolproof bread machine roll recipe that can be customized with whatever compliments your meal- sweet toppings, savory toppings, or flavored butters. Freeze these for the holidays and bask in the compliments when hosting your holiday feasts!
Ingredients
  • 1 cup milk (110 degrees F.)
  • ½ cup butter, room temperature
  • ¼ cup granulated sugar
  • 2 eggs, room temperature and lightly beaten
  • ¾ teaspoon salt
  • 4 cups bread flour (you can substitute with all-purpose flour if needed)
  • 3 teaspoons instant yeast
Instructions
  1. Place all ingredients in (in order given) in bread pan of your bread machine.
  2. Select DOUGH setting and press start
  3. When dough cycle has finished, remove dough from pan and turn out onto a lightly-floured surface.
  4. Shape into balls of dough and place in a greased baking pan to make the rolls.
  5. Cover and let rise in a warm place for an hour.
  6. If freezing, freeze now (for up to one month).
  7. Before baking, allow rolls to thaw completely and rise overnight.
  8. Preheat oven to 375 degrees F. Bake in a regular oven approximately 20 to 25 minutes or until they are a light golden brown. Remove from oven and let cool slightly. Serve warm or at room temperature.
  9. Brush with butter and favorite blend of seasonings or herbs (optional)

These are so beautiful and so delicious. Don’t be surprised if they are the only thing everyone talks about at dinner!

 

 

Looking for more Thanksgiving Make-Ahead Dishes? Here are a few of my favorites!

 

Ultimate Make-Ahead Gravy Recipe from MomAdvice.com make-ahead gravy recipe

Make-Ahead Cranberry Sauce from MomAdvice.com make ahead cranberry sauce

Make-Ahead Green Bean Casserole make-ahead green bean casserole make-ahead mashed potatoes make-ahead mashed potatoes

make-ahead apple, sausage, and sage sourdough stuffing

Bacon, Apple, and Cornbread Stuffing from MomAdvice.com make-ahead bacon, apple, and cornbread gluten-free stuffing

How to Decorate Store-Bought Pies from MomAdvice.com how to decorate store-bought pies for the big day

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This post contains affiliate links.

Buttery Dinner Rolls in the Bread Machine from MomAdvice.com

 

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Ultimate Make-Ahead Gravy (With VIDEO)

Tuesday, November 5th, 2019

 

Ultimate Make-Ahead Gravy Recipe from MomAdvice.com

Did you know that is possible to make your gravy recipe early and freeze it for the holidays. This gravy hack can be done by using turkey (or chicken) wings for your base. You won’t believe how delicious this recipe!

I’m back with another make-ahead recipe for Thanksgiving Day today.

This week I am sharing a fantastic Make-Ahead Gravy recipe that you can have waiting in your freezer for the big day.

I am excited about this recipe because it provides, yet again, one more dish that you can create to make your day as stress-free as possible.

Ultimate Make-Ahead Gravy Recipe from MomAdvice.com Ultimate Make-Ahead Gravy Recipe from MomAdvice.com Ultimate Make-Ahead Gravy Recipe from MomAdvice.com Ultimate Make-Ahead Gravy Recipe from MomAdvice.com

 

 

To begin this recipe and create the base, without the turkey, you can use chicken or turkey wings and add onions that you roast in your oven to make those magical drippings that you need to create the base of this gravy recipe.

I was not able to locate turkey wings at our market so I substituted with the always available chicken wings.

Don’t be surprised if your kitchen already smells like Thanksgiving with just the base of this recipe!

 

Be sure to scrap those delicious pan drippings up from your dutch oven or roasting pan. These stuck on bits are what make your dressing so rich and flavorful. They also add a rich golden brown hue to your gravy.

Add chopped carrots, celery, fresh herbs, turkey or chicken stock, and a little poultry seasoning, salt, and ground pepper. All these additions really help to round out the flavorings in this make-ahead dish.

Allow this to simmer, stirring occasionally, for one-and-a-half hours. Add the flour mixture to the gravy to thicken. After straining, you can whisk in the flour and cook whisking constantly.

When reheating, simply warm in a saucepan over medium heat, stirring occasionally until warmed. I like to put mine in saucepan over medium high heat.

There you have it, an easy make-ahead gravy that makes eight cups of delicious gravy for the big day!

Note: This should yield approximately five cups of gravy!

Ultimate Make-Ahead Gravy Recipe from MomAdvice.com Ultimate Make-Ahead Gravy Recipe from MomAdvice.com

 

 

Make-Ahead Gravy
Author: 
Recipe type: Side
Prep time: 
Cook time: 
Total time: 
Serves: 15-20
 
Don't panic about the gravy this year! Try this easy make-ahead gravy recipe that makes eight cups of gravy for your Thanksgiving feast.
Ingredients
  • 6 turkey or chicken wings
  • 2 medium onions, peeled and quartered
  • 2 tablespooons olive oil
  • 1 cup water
  • 2 quarts chicken broth, divided
  • ¾ cup chopped carrot
  • 1-2 stalks of celery, chopped
  • 3 sprigs fresh thyme (leave on the stem and add to the pot)
  • 1 teaspoon poultry seasoning
  • ¾ cup all-purpose flour
  • 2 tablespoons butter
  • ¼ teaspoon ground black pepper
Instructions
  1. Preheat oven to 400 degrees F. Arrange a single layer of turkey or chicken wings in a large roasting pan. Scatter the onions over the top of the wings. Drizzle with olive oil and season with salt and pepper. Roast in the preheated oven for 1-1/4 hours or until wings are browned.
  2. Place browned wings and onions in a 5 quart stockpot. Add water to roasting pan and stir, scraping up any brown bits on the bottom of the pan. Pour the the water from the pan into the stockpot. Stir in 6 cups broth, carrot, thyme, poultry seasoning, salt, and pepper (to taste). Bring to a boil. Reduce heat to medium-low and simmer uncovered for 1-1/2 hours.
  3. Remove wings from the pot and place on a cutting board. When the wings are cool, pull off the skin and meat. Discard the skin and save the meat for another use. Strain contents of stockpot through a large strainer into a 3 quart saucepan. Press on the vegetables to extract any remaining liquid. Discard the vegetables and skim the fat off the liquid. Bring the contents of the pot to a gentle boil.
  4. In a medium bowl, whisk flour into the remaining 2 cups chicken broth until smooth. Gradually whisk the flour mixture into the simmering turkey broth; simmer 3-4 minutes or until the gravy has thickened. Stir in the butter and pepper. Serve immediately or pour into containers and refrigerate or freeze.

 

 

Looking for more Thanksgiving Make-Ahead Dishes? Here are a few of my favorites!

Make-Ahead Cranberry Sauce from MomAdvice.com make ahead cranberry sauce

Make-Ahead Green Bean Casserole make-ahead green bean casserole make-ahead mashed potatoes make-ahead mashed potatoes

 

make-ahead apple, sausage, and sage sourdough stuffing

Bacon, Apple, and Cornbread Stuffing from MomAdvice.com make-ahead bacon, apple, and cornbread gluten-free stuffing

How to Decorate Store-Bought Pies from MomAdvice.com how to decorate store-bought pies for the big day

As an Amazon Associate I earn from qualifying purchases.

This post contains affiliate links.

Ultimate Make-Ahead Gravy Recipe from MomAdvice.com

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Make Ahead Holiday Mashed Potatoes for a Crowd

Thursday, October 31st, 2019

Make-Ahead Mashed Potatoes Freezer Recipe from MomAdvice.com

Get an early start on your Thanksgiving dinner with this easy freezer recipe for make-ahead mashed potatoes. This method worked perfectly to make creamy, delicious potatoes! You can even save your oven space and reheat in your crock pot.

 

Can you believe that is already time to start talking about prepping for Thanksgiving? 

Lucky for you (and me), I have so many incredible make-ahead freezer dishes to share with you for the holiday.

This recipe for Make-Ahead Mashed Potatoes has been a huge favorite of mine over the years.

These make-ahead mashed potatoes create the creamiest potatoes that freeze beautifully and warm up easily in the slow cooker.

My number one tip for holiday party and dinner preparation is to make as much ahead of time that you possibly can for your holiday feasts.

This mashed potato recipe is the perfect example of something that I used to stress about for the holidays and it is so nice to know that you can have these tucked away and ready to for the big day.

No need to take up space on your stove to reheat these, they heat beautifully in the slow cooker and can even be doubled for a big crowd.

Make-Ahead Holiday Dish Ideas from MomAdvice.com.

 

Here are my dishes and recipes that I create in my kitchen now for holiday prep later.

These are all recipes that you can freeze or create before your big day that will be a huge time-saver for your holiday parties and meals.

I talk a lot about this in my book, “The Good Life For Less.” In fact, I have an entire chapter devoted towards saving money and making the holidays easier on your family.

 

Prep These Dishes Ahead

 

Pie Crust Tutorial MomAdvice.com

Pie Crusts (freeze in disks)

 

 

Buttery Bread Machine Rolls MomAdvice.com

Dinner Rolls 

 

 

 

Cinnamon Rolls MomAdvice.com

 Cinnamon Rolls

 

 

Pumpkin Cornbread MomAdvice.com

Cornbread 

 

 

Pumpkin Bread

 

 

Make-Ahead Cranberry Sauce Recipe

Cranberry Sauce

 

 

Butternut Squash soup MomAdvice.com

Butternut Soup With Toasted Pecans

 

Make ahead Mashed Potatoes MomAdvice.com Mashed Potatoes (see recipe below)

 

Sugar & Spice Nut Mix MomAdvice.com

Snack or Nut Mixes

 

With all of these dishes prepped in your freezer, party planning and meal preparation just got a whole lot easier.

It leaves your time free to focus on preparing your home and the main dish for your holiday meals.

Be sure to give these make-ahead mashed potatoes a spin for your holiday feasting.

I guarantee that these potatoes will go fast, are stress-free, and a huge crowd-pleaser!

 

Make-ahead Mashed Potatoes MomAdvice.com

 

 

Make Ahead Holiday Mashed Potatoes for a Crowd from MomAdvice.com.

Holiday Mashed Potatoes for a Crowd
Author: 
Recipe type: Side
Cuisine: Holiday
Prep time: 
Cook time: 
Total time: 
Serves: 12-15
 
Make these crowd-pleasing mashed potatoes before your holiday meal and freeze them until the big day. Reheat in your slow cooker to save space in your oven.
Ingredients
  • 5 pounds of potatoes
  • 1 block (8 oz) of low-fat cream cheese, softened
  • ¾ cup low fat sour cream
  • 4 tablespoons butter
  • ¾ cup milk (or more if desired)
  • 1½ teaspoons salt
  • Paprika (optional)
Instructions
  1. Peel potatoes and cut into small cubes. Throw the potatoes in a large pot filled with cold water.
  2. Cook for 25 minutes or until fork-tender.
  3. Drain the potatoes and put them back into the hot pot. Add cream cheese, butter, milk, sour cream, and salt. Mash with a potato masher or use a hand mixer to whip the potatoes.
  4. Spoon mixture into a freezer-safe container and label.
  5. On Your Holiday Day: Put potatoes in the fridge 1-2 days before to allow them to completely thaw. Spray slow cooker with cooking spray and put potatoes in the slow cooker. Brush the top of the potatoes with a tablespoon of butter and sprinkle with paprika. Cook on low for two to four hours.
  6. Alternate cooking method- Bake the potatoes at 350 degrees for thirty to forty minutes or until completely hot.

 

What are some of your favorite make-ahead dishes for the holidays? Do you have any strategies for making holiday party planning easier?

 

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Don’t miss these other great ideas from MomAdvice.com:

 

Meal Prep: Breakfast Sandwiches Recipe from MomAdvice.com

Meal Prep Breakfast Sandwiches

 

 

Meal Prep Monday MomAdvice.com

Meal Prep Monday

 

 

 

Make Ahead Smoothies MomAdvice.com

Make Ahead Smoothies 

 

 

Bake Hard Boiled Eggs MomAdvice.com

Bake Hard Boiled Eggs

 

 

Roast Chicken in Bulk MomAdvice.com

How to Roast Chicken in Bulk

Make Ahead Mashed Potatoes Freezer Recipe from MomAdvice.com

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Best Instant Pot Wings Recipe

Tuesday, September 10th, 2019

 

Best Instant Pot Wings Recipe from MomAdvice.com

These Instant Pot chicken wings only require three ingredients and five minutes of pressure cooking until they are fall-off-the-bone tender. Try this Instant Pot Recipe today!

I am so excited to start showcasing more recipes on the site and one BIG request I got from readers was for more easy Instant Pot recipes. 

It seems I talked many of you into buying one of these appliances on a Black Friday sale and then dropped the ball on giving you ideas for ways to use it. 

That’s really nice, huh?

In all honesty, three ingredient recipes have been on repeat in our house especially these easy ribs (one of our most pinned recipes on the site) and these pulled pork sandwiches

It seems when I get a formula down, with my cooking, I just keep repeating it. 

As tailgating season is approaching, I wanted to show how you can cook the chicken wings in your Instant Pot in just about 30 minutes or so. 

Best Instant Pot Wings Recipe

Best Steamer Basket for the Instant Pot

xoxo steamer basket for instant pot shop this steamer basket for your Instant Pot- you will love the handle on this for removal!

Although I don’t get sucked into the gadget game very often, I have found this steamer basket to be invaluable for cooking both my meat and my eggs. The basket fully holds what is inside and then can be lifted out by the center handle. I use it about once a week so I can confidently recommend this is a great addition to your kitchen arsenal.

When I first started blogging, I created a Honey Bourbon Chicken Wing recipe that I prepared in my slow cooker and I was so proud of my styling.
It was after this photo was posted that someone commented that they were surprised I didn’t, “trim my chicken wings.” 

How do I Trim Chicken Wings for My Instant Pot?

Trim the wings? 

I had no clue what that even meant. 

Wings weren’t something we ate in our house and I’m not the kind of girl who eats wings at a restaurant. It’s because I had no experience eating these that I didn’t know how to trim them for our family or what the wing was supposed to look like.

If you are still learning in the kitchen, I just want you to know that I’ve been learning right along with you. This wasn’t the first time I was wrong about the best way to prepare a dish and I really doubt that it will be the last. 

If you are looking for guidance on how to trim your wings for cooking, I found this tutorial very helpful for getting started. 

Best Instant Pot Wings from MomAdvice.com Once you have trimmed your wings, you are ready to toss them with salt and pepper. 

Next, you will add one cup of water to the bottom of your Instant Pot and rest your rack on top. Although I used water, I have also used chicken stock that has been leftover in my fridge. 

If you don’t have my rack, you can also use the rack that your pressure cooker came with. 

Rest the seasoned chicken on top of the rack, seal your Instant Pot, and then set the Instant Pot for High Pressure for 5 minutes. You will allow the Instant Pot to do a Natural Release for 5-10 minutes. 

natural pressure versus quick release diagram

What the Heck is Natural Release?

Not sure what the difference is between Natural Release and Quick Release? That’s okay! This appliance definitely comes with a learning curve. 

I found this diagram that should help visually explain the big differences between these two types of venting. 

When we are told to Quick Release our pressure cooker, that just means that you are going to turn that steam release handle (located on your lid) to the Vent position on top. This allows all the steam to come out fast and at once. 

When we do Natural Release though, we just allow our pot to cool a bit on its own and then after 10 minutes, the steam that is released will be much less and the float valve will drop naturally over time.

Keep in mind, this does not adjust cook times, but only the length of time you are waiting to start working on the next step in the recipe (our broiler finish!).

Remove wings from the pressure cooker and place them on a baking sheet that has been lined with tin foil and has a baking rack on top to allow the circulate underneath. 

With a basting brush, you can apply your favorite barbecue sauce or you can really spice them up with buffalo sauce or hot sauce. Since our family is wimpy-wimpy-wimpy, we stick to our Sweet Baby Ray’s.

Since the chicken wings are fully cooked, you will not need to bake chicken wings ahead of time. Instead of deep frying these, we rely on the less messy and lower calorie option of just broiling the wings for about five minutes on each side.

I also love any dish that doesn’t require me to shred the chicken for preparation. Once you slide these out of the broiler, you are ready for dipping and eating these.

Please do keep your eyes on the oven though because they can burn on top if they aren’t carefully watched and may need adjusting during the broiling.  

Best Instant Pot Wings from MomAdvice.com Best Instant Pot Wings from MomAdvice.com

 

Once these are done, slide them into a serving bowl and pair with your favorite dipping sauce. 

I hope you love this recipe as much as I do and I’m thinking it is going to be the perfect recipe to tailgate with. I can imagine preparing a batch of these in my pressure cooker and then throwing them into my slow cooker to keep warm for game days.  

This isn’t the only Instant Pot recipe that I’ll be sharing this month though. I’m also looking forward to sharing a pot roast pressure cooker recipe that I perfected that I just know you will want to add it to your menu planner too. 

Best Instant Pot Wings from MomAdvice.com

 

Best Instant Pot Wings Recipe

Best Instant Pot Wings Recipe
Author: 
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 2 pounds
 
Ingredients
  • 2 pounds chicken wings
  • 1 cup water (or chicken broth)
  • Barbecue Sauce
  • Salt & Pepper
Instructions
  1. Trim your chicken wings by following the instructions that I linked to above. Once trimmed, toss with salt and pepper.
  2. Pour water (or chicken broth) in the bottom, place the steaming rack inside, and finish by putting your chicken wings within the rack.
  3. Lock the lid, select High Pressure and adjust to 5 minutes.
  4. While the wings are cooking, prepare a baking sheet with tin foil and a baking rack that has been sprayed with nonstick spray. Pour your sauce you will be using into a bowl, to baste on your chicken.
  5. Allow the pressure cooker to come to a natural release (I give it about 10 minutes) after the timer beeps, release the steam valve and then place the wings on foil-lined baking sheet.
  6. Broil the wings for 4-5 minutes (watching carefully to prevent charring). Flip the chicken wings over and brush the other side with barbecue sauce. Broil that side again for 3-4 minutes. Place on platter and serve with your favorite dipping sauce or additional barbecue sauce.

 

 

This post contains affiliate links.

Looking for more fun tailgate ideas? Check these posts out!

Gluten-Free Meatball Sub Bites from MomAdvice.com try these gluten-free meatball sub bites

this slow cooker pumpkin chili is always a tailgate winner

you can’t go wrong with these sweet potato fries with a lemon meringue dipping sauce

this diy bar cart was made from a tool cart and a coat of spray paint. go, team!

 

 

 

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Easy Homemade Gluten-Free Pumpkin Bread Recipe

Tuesday, September 3rd, 2019

Easy Homemade Gluten-Free Pumpkin Bread Recipe

Do you love pumpkin recipes and are on the hunt for the perfect gluten-free recipe to share for the holidays? Add this spiced pumpkin bread to your cooking agenda today! 

It has been surprisingly cool already here in the Midwest. As soon as those temperatures dip, this girl is ready with a few cans of pumpkin. If you are as excited as I am, you are really going to enjoy the blog this month because I tend to go ALL THINGS PUMPKIN in the kitchen.

Last Fall, I finally perfected a gluten-free pumpkin bread that I have held on to share with you until this year. I have tested this recipe on friends and family and NO ONE ever suspects that this quick bread doesn’t contain gluten.

Easy Homemade Gluten-Free Pumpkin Bread Recipe buy this pan for an impressive loaf

To spice up my infatuation for pumpkin  even more, I decided to snag this beautiful pumpkin bread pan for my holiday baking. This  created such a beautiful loaf that my family, honestly, hesitated to eat it. 

They never suspected that it requires exactly the same amount of effort as a regular standard loaf. 

I was, in fact,  so tired from making this beautiful artisan loaf that they volunteered to clean the dishes. 

I love the trickery that I get away with around here.

Easy Homemade Gluten-Free Pumpkin Bread Recipe flashback to our pumpkin patch days- how did my kids get so big?

Back in my early days of blogging, I helped write food and craft content for Kenmore for over eight years. There were many intimidating things I had to try as their spokesperson that really pushed me out of my comfort zone.

Filming a YouTube contest for them (and receiving the YouTube feedback- OUCH!) was one of those challenging things I did for the brand. 

The other? 

It was working their kitchen booth at an American Baby convention.

I was asked to create and share a few of our family recipes, to be created for the thousands of attendees that would be at the event. 

Not only would I be making food for thousands, I also was supposed to hand out recipe cards with my picture and website on them to let them know who I was.

Those weeks leading up to the event had me in an absolute panic. 

You see, I thought they were asking ME if I would make all the bread for everyone and I had never cooked for more than twenty people. 

I laid awake all night trying to think about how this would be done in their kitchen booth space and how awful it would be if my recipe didn’t turn out. 

I am not kidding that I was CRYING about PUMPKIN BREAD for weeks.

Easy Homemade Gluten-Free Pumpkin Bread Recipe I, nervously, arrived that morning, prepared to give all the attendees food poisoning and bad bread.  

As we prepared the booth space, I admitted to someone in marketing that this would be my first time cooking for so many people and that is when she started giggling.

“Amy, you aren’t making the bread for everyone. You couldn’t possibly make that much, not to mention, we don’t want anyone to get sick.” 

Hahaha. LOL. 

To my surprise, they had sent all my recipes to be prepared in a commercial kitchen by legit chefs. 

My REAL role was just to stand there, show them how to mix the ingredients, give samples, and distribute recipe cards.

Now that’s something that I could do. 

Easy Homemade Gluten-Free Pumpkin Bread Recipe

You know that whole, “Fake it until you make it,” stuff that they say you should do in business? 

It just goes to show that maybe you shouldn’t always sell something you can’t really do.

They did allow me to bake a couple of loaves though to hopefully lure people down to our booth space. It was amazing  how many people started traveling to our booth because the smell of the pumpkin and spices were so darn enticing in that huge space.

I’m not sure if milkshakes really do bring all the boys to the yard.

It could just be this pumpkin bread.

Now that you have heard my horrifyingly embarrassing story, let’s talk about some frequently asked questions that you might have about making your first batch of gluten-free pumpkin bread.

Don’t worry, this recipe is so much easier than you think!

How to Make My Easy Gluten-Free Pumpkin Bread Recipe

Best Gluten-Free Flour for Baking the gluten-free flour mix that I swear by

Easy Homemade Gluten-Free Pumpkin Bread Recipe

How Do You Make Gluten-Free Quick Breads?

In all seriousness, I swear by this baking flour as the perfect cup-for-cup substitution for your all-purpose flour. Typically, I find the texture of many flours to be gritty and a little off-putting. 

Can you mix up your own gluten-free flour mix?

Of course, you can.

I have to admit that I’m one of those moms that just hasn’t made time for it, especially since discovering how good this flour works in many of my recipes. 

I have not had a recipe fail on me yet with this flour blend.

The best part is that it does not contain the xanthan gum so you have more control over this addition when tackling all of your baking.

This dairy-free loaf gets its brown hue from the combination of pumpkin pie spice and ground cloves. 

You may notice the loaf in the fancy pan looks darker than the standard loaf. This is simply because the loaf has been inverted and you are seeing the bottom on the decorative loaf! 

Don’t have any pumpkin pie spice in the pantry? No worries at all! You can snag a recipe to mix up your own pumpkin pie spice from the spices you have in your cabinet

The bread has been sweetened with granulated sugar (rather than brown sugar) although you could sweeten it up with a handful of chocolate chips or some coarsely chopped walnuts to try out different flavors. 

Pour your batter into prepared loaf pans (sprayed with nonstick spray or lined with parchment paper so you can remove them from the pan easily). 

Be sure to allow these to cool completely (room temperature) so that your loaf holds together. Gluten-free baked goods have a tendency to fall apart easily if they haven’t been allowed to cool completely. 

Despite these two loaves being in entirely different pans, they both took the same amount of time to cook.

If you are concerned if the middle is done though, be sure to test it. The best way to check (without damaging your loaf) is to have a toothpick inserted to poke the center. If it comes out with batter on it, you will need to cook it a little longer! 

What Type of Pumpkin Do I Use- I Get Confused at the Grocery Store?

One of the biggest mistakes I made, when first starting to cook with pumpkin, is picking up the wrong type of pumpkin at the grocery store. If you see a can that says, “Pumpkin Pie Mix,” (it looks like this), you do not want this type of pumpkin for your baking. 

Pumpkin Pie Mix is intended to just be mixed with milk and eggs to create pumpkin pies really fast. Lucky for you, you don’t need anything like that because you have this recipe in your back pocket.

Instead, you are looking for canned pumpkin (that will look like this) because it is ONLY pumpkin and allows you to add in your own sugar and spices to create your dishes. 

As you can see, the labels are almost identical and this can really throw people off when they are shopping for their recipes. 

What Else Can I Use Canned Pumpkin For?

I mean, what *can’t* you use pumpkin for? Our family loves pumpkin pancakes, pumpkin chili, pumpkin waffles, pumpkin lattes, and even pumpkin pasta.

If that isn’t enough recipes for you? I can’t wait to share more this month!

Why Is It Even Called a Quick Bread?

Quick breads come together…well, quickly. The reason they are called this though is because these batters can be mixed up and then baked immediately, thanks to the addition of ingredients like baking soda and baking powder. 

Basically, if the ingredients don’t include yeast and a rise time, they are often referred to as quick breads. It’s not limited to bread recipes like banana, zucchini, or pumpkin breads though. It can also include muffins, cornbread, or quick rolls (like drop biscuits). 

Erin Waynick

I Don’t Need to Be Gluten-Free. How Can I Make This Bread and Retain That Gluten?

Well, aren’t you lucky?

This recipe is so easy to convert because the only gluten-free substitution we are making is the cup-for-cup flour substitution. If you don’t need to make this substitution, just make it with regular ol’ all-purpose flour. 

What is the Best Way to Store My Quick Breads?

Do you need to store the loaf if you ate the whole thing in one sitting?

I’m asking for a friend.

Should you have any pumpkin bread leftover, I have found a good airtight container is good to have in your arsenal. I found mine at our local Home Goods. These discount retail shops are a great place to shop for food storage solutions.

Remember, this does yield two loaves so you can always store your second loaf (or share it with a friend) 

What is the Best Way to Freeze Quick Breads?

You can freeze your loaves after they have cooled, to be enjoyed later. If you want to freeze them, I like to wrap them in a layer of plastic wrap, a layer of tin foil, and then place these loaves in an airtight freezer bag. 

Make sure to clearly label the bread as well as the date that you froze it. These loaves can be frozen for up to six months! It makes this recipe a perfect one to prepare and share for the holidays. 

How Long Should I Cook it If I Do This Pumpkin Bread in Mini Loaves?

Mini loaves are such a great way to share bread with others. Just look at how many loaves you can make with this pan!  They also make great hostess gifts. Although there is no “perfect” amount of time necessarily (because it depends on the type/size of the pans), I did find this advice very helpful for making time adjustments.

I can’t wait to hear what you think of today’s recipe and am looking forward to sharing more fun pumpkin recipes in the upcoming weeks! 

 

Easy Homemade Gluten-Free Pumpkin Bread Recipe
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 2 loaves
 
Easy Homemade Gluten-Free Pumpkin Bread Recipe from MomAdvice.com. This gluten-free flour makes gluten-free baking a cinch. Learn how you can spice up this loaf with chocolate chips or nuts for your own unique pumpkin combination. Storage tips for quick breads, how to pick the right canned pumpkin, and ideas for making creative loaves with bakeware are all included in this step-by-step post.
Ingredients
  • 3 cups sugar
  • 1 cup vegetable oil
  • 3 large eggs
  • 1 16-ounce can solid pack pumpkin (read which pumpkin to buy at your local grocer in the post above)
  • 3 cups gluten-free flour (I recommend this brand for best results- I am always sad to hear when people attempt substituting and don't achieve the best results)
  • 1 teaspoon of ground cloves
  • 2 teaspoons of pumpkin pie spice (I have even been known to throw in 3 if I’m wanting those spices to be a little bolder)
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • 1 teaspoon baking soda
Instructions
  1. Preheat oven to 350°F. Butter and flour two 9x5x3-inch loaf pans (I recommend this pan for best results or this pan to make the pretty loaf I have featured).
  2. Beat sugar and oil in large bowl to blend.
  3. Mix in eggs and pumpkin.
  4. Sift flour, cloves, pumpkin pie spice, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions. Mix in walnuts or mini-chocolate chips (1 cup) if desired.
  5. Divide batter equally between prepared pans.
  6. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes.
  7. Transfer to racks and cool 10 minutes.
  8. Using sharp knife, cut around the edge of loaves. Turn loaves out onto racks and cool completely.
 

 

Here are 3 of your favorite gluten-free recipes on the site!

Easy Homemade Gluten-Free Pumpkin Bread Recipe 5-ingredient gluten-free pizza dough recipe

gluten-free meatloaf recipe gluten-free meatloaf recipe

Gluten-Free Orange Chicken gluten-free orange chicken recipe

This post contains affiliate links.

28 Instant Pot Soup and Stew Recipes for the Soup Season

Monday, October 22nd, 2018

Is it getting cooler where you live? I have to admit, this week was a bit of a shocker to my system with the temperatures dropping so quickly in Indiana. I have been hibernating this week and implementing ALL the strategies already for the cooler months.

One of my strategies I haven’t mentioned though is a weekly pot of soup that can save me from cooking a couple of nights a week AND for keeping us warm in the evenings.

Now that soup season is in FULL SWING, I thought I would share a gathering of Instant Pot soups that are my radar for my menu plans.

If you haven’t put an Instant Pot on your list of kitchen must-haves, I bet you will after seeing how quickly and easily you can pull together a pot of soup to enjoy all week long.

Last week I shared a recipe with you, but I also shared two gadgets that I think every Instant Pot fan will love, especially for your soup seasons!

The first is this type of lid that will make it easier to serve and reheat your soups for family meals.

There is nothing more awkward than trying to open and shut the sealing lid, amiright?

The other thing I absolutely love is this gadget that allows you to store your soup right in the pot in your fridge without any messes or spills.

If you can’t wait to get your pot back for the next meal though, many people also purchase additional inserts so that they can store a soup for their week as well as continue keeping the Instant Pot dishes in their rotation.

You can bet that an additional insert is on MY Christmas list this year.

And while we are on the topic of gadgets, if you haven’t bought one of these yet, it is a workhorse in our kitchen.

I, honestly, can’t imagine making soups or sauces without it…not to mention all that frothing of milk for my lattes at home.

I promise, I only recommend what I really love and TRULY use in our kitchen.

Speaking of what I love…how about some new recipes for your menu plan?

Here are 28 Instant Pot Soup & Stew recipes that I can’t wait to make this Fall & Winter!

instant pot gluten-free broccoli & cheddar

pressure cooker italian chicken soup

instant pot potato soup

instant pot pho ga (vietnamese chicken noodle soup)

instant pot split pea soup

instant pot detox soup

instant pot moroccan spiced butternut squash soup

instant pot chicken gnocchi soup

instant pot chicken vegetable soup

instant pot chicken enchilada soup

pressure cooker red wine beef stew

instant pot vegetable soup

instant pot vegan carrot ginger soup

instant pot mushroom soup

instant pot tomato soup

instant pot cauliflower soup

instant pot classic french onion soup

instant pot thai shrimp soup

instant pot chicken & dumplings

instant pot white chicken chili

vegan potato corn chowder


instant pot chicken tortilla soup

instant pot creamy tortellini soup

instant pot sweet potato carrot coconut soup

instant pot vegetarian chili instant pot vegan udon soup

instant pot taco soup

instant pot chicken fricassee

Not enough Instant Pot recipes for you? Here are 3 of our most popular Instant Pot Recipes on the site!

3-ingredient instant pot ribs

instant pot korean street tacos

instant pot indian vegetable rice

What is your favorite soup to make in your pressure cooker?

 

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Instant Pot Gluten-Free Broccoli Cheddar Soup

Tuesday, October 9th, 2018

This Instant Pot Broccoli Cheddar Soup will fulfill all those Panera cravings MINUS the gluten!

One of my absolute favorite soups is Broccoli Cheddar Soup and it is my ultimate Panera weakness. Unfortunately, their version isn’t gluten-free so this week I decided to break out my Instant Pot and do a little recipe-testing.  Broccoli cheddar soup is one of those cheesy comfort foods that a gluten-free girl can REALLY get behind.

Oh, I should say, if you haven’t hopped on the Instant Pot game yet, I encourage you to JUST GO FOR IT.

Seriously.

It is the best gadget ever and is relied heavily on throughout our week to make fast work of soups, sauces, and tender meat.

If soups are going to be in your Instant Pot rotation too, I highly recommend two tools that will REALLY improve your enjoyment HIGHLY of this gadget.

The first is this type of lid that will make it easier to serve and reheat your soups for family meals.

There is nothing more awkward than trying to open and shut the sealing lid, amiright?

The other thing I absolutely love is this gadget that allows you to store your soup right in the pot in your fridge without any messes or spills.

If you can’t wait to get your pot back for the next meal though, many people also purchase additional inserts so that they can store a soup for their week as well as continue keeping the Instant Pot dishes in their rotation.

You can bet that an additional insert is on MY Christmas list this year.

And while we are on the topic of gadgets, if you haven’t bought one of these yet, it is a workhorse in our kitchen.

I, honestly, can’t imagine making soups or sauces without it…not to mention all that frothing of milk for my lattes at home.

I promise, I only recommend what I really love and TRULY use in our kitchen.

Making gluten-free soups that are thick and creamy can be a challenge. If I can offer any advice, adding this flour to our pantry has replaced a lot of my difficulties with modifying recipes to make them gluten-free. It’s an affordable solution that doesn’t require any master mixing or extra effort. Who couldn’t get behind that?

You will want to take your time though, once you add the flour to your pot, and really work hard to keep stirring and adding that liquid gradually to prevent your soup from being riddled with clumps.  It helps to take your time with this element and, remember, you will get that time back thanks to how quickly this cooks in your pressure cooker.

I’m sure it goes without saying that freshly grated cheese will always yield a better dish, but I also live in that whole “ain’t nobody got time for that” mindset on most weeknights.

GUYS.

It’s survival mode over here most days.

Can I get an amen?

I hope you love this recipe as much as our family did! We paired it with my easy make-ahead chicken in bulk recipe in gluten-free wraps with a drizzle of ranch.

If you are trying to do more meat-free nights, it also goes great with a little bread for dipping and some apple slices to round out this satisfying bowl of soup.

Be sure to scroll down for some more of our family favorites after the soup recipe!

Instant Pot Gluten-Free Broccoli Cheddar Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
Break out that Instant Pot for this satisfyingly filling Instant Pot Gluten-Free Broccoli Cheddar Soup. Not gluten-free? No problem! Replace the gluten-free flour with your gluten-y version.
Ingredients
  • 3 tbsp butter
  • 2 cups diced carrots
  • 2 cloves garlic minced
  • ¼ cup gluten-free flour (this is the brand our family prefers)
  • 3 cups vegetable stock
  • 6 cups broccoli florets
  • 1 tsp paprika
  • pinch of nutmeg
  • salt to taste
  • 1½ cups shredded monterey jack cheese
  • 1½ cups shredded sharp cheddar cheese
  • ½ cup milk
  • ½ cup heavy cream
  • salt and pepper to taste
Instructions
  1. Plug in and turn on your Instant Pot. Press the Sauté button on the Instant Pot (you want to make sure it is set to Normal) and give it a few minutes to warm up. Add the butter. Once melted, add diced carrots and cook three minutes.
  2. Stir in the garlic and flour. Allow the flour to cook for a minute or so, stirring constantly. Next add a small amount of your vegetable stock, incorporating this in bit by bit while stirring constantly and eliminating any lumps in your soup base.
  3. Hit cancel on your Instant Pot to turn off Sauté function. Add your broccoli in the pot, seal with the lid, and set your Instant Pot to HIGH pressure for 8 minutes.
  4. At the end of your cooking time, do a quick release of pressure and open the lid. Add in your paprika, pinch of nutmeg, and salt to taste.
  5. Stir in cheeses and mix well until it has melted. Add in milk and cream. Taste again to double check your final seasonings.
  6. If you have an immersion blender, you can use it to blend the soup or you can carefully pour half of the soup in a blender and blend it well and add it back to the soup pot.
  7. Serve immediately.
  8. When reheating, you can add additional vegetable stock or milk to thin the soup back out.

 

Looking for more great dinner recipes? Here are a few others that are a big hit with our family (AND READERS!) You can also visit our RECIPE section of the site!

3-ingredient instant pot ribs

instant pot korean tacos

instant pot indian vegetable rice

asian turkey and green bean saute

gluten-free meatloaf recipe

 

gluten-free chicken noodle soup

shrimp fried rice

baked orange chicken meatballs

balsamic pork loin sheet pan meal 5-ingredient gluten-free pizza dough

one pot gluten-free mac & cheese

What is your favorite way to use your Instant Pot? Have any questions about this gadget? Leave them below and I will answer them in a future post!

this post contains affiliate links

How to Make Pumpkin Hand Pies

Monday, October 8th, 2018

When I was a kid one of my favorite treats in the world was an apple pie that they served at a fast food restaurant in town.

The flaky crust in a pocket filled with the warm apple filling was the perfect comfort food to me and it always seemed to be the perfect amount to satisfy my sweet tooth craving.

Clearly, I am no food snob when it comes to the humble pie whether it is from a box in the grocery store or a local diner.

Just give me ALL THE PIE.

It should come as no surprise that my children adore pie like their mother so I wanted to create a treat for them that would be deemed one of the coolest after school snacks I have made to date.

Of course, we are creating the only pie worth making, at least according to our household.

For us, it is the incredible pumpkin pie that truly brings together the flavors of fall in every delicious bite and makes it feel like Thanksgiving… even if it really is just another boring Monday.

Of course, I have a little secret in the refrigerator now that I am a busy mom.

These little treats couldn’t be easier to prepare thanks to store-bought pie crust that saves me a lot of time on treats (and dishes).

With a little pumpkin shape placed on top of each delicate pie and dusted with cinnamon and sugar, this treat looks impressive, but can be pulled together in a matter of minutes.

These would be just perfect for a fun Halloween lunchbox treat or to celebrate the season any other day of the week! Best of all, since the filling calls for just a cup of pumpkin puree, it is the perfect way to use up a leftover can that might be taking up space in your refrigerator.

If you haven’t made a hand pie before, it couldn’t be easier. You can use a floured cup as a circle cutter or a biscuit cutter to cut out your circles. Add a tablespoon of your filling to the tops of each of your circles and then add an identical circle on top to pull the pie together. To make sure everything is secure, I seal and add pretty scores with a fork.

Want to make it even easier? Can I recommend this handy gadget?

It’s amazing for making lunchbox sandwiches too! I promise, you will get a lot out of it!

shop seasonal pie cutters HERE (SO many fun ones!!)

To add a little decoration, I love to buy seasonal decorative pie cutters that add a little detail to the edge of my pies, decorative edible touches to a dessert table for the holidays, and happen to add the perfect detail to these hand pies.

To secure these adorable pumpkins, I brushed the pies with an egg wash and then rested this on top, brushing again lightly with the egg wash.

It adds a beautiful touch and shine to the crust and makes these pretty pies into a little work of art.

I hope you can share these treats with someone you love this month and I look forward to sharing more fun fall ideas with you on the blog. Looking for a traditional pumpkin pie for the whole gang? I can’t recommend this tried-and-true recipe enough!

Don’t want to make pie at all?

I feel you.

Check out these ideas for decorating those store-bought pies!

Speaking of more fun fall projects, scroll below the recipe for a few of my ABSOLUTE FAVES!!

Pumpkin Hand Pies Recipe
Prep time: 
Cook time: 
Total time: 
 
This fun semi-homemade treat has all of your favorite pumpkin pie flavors in a single size version. Be sure to snag some fun pie cutters to really make these festive! Need to make these gluten-free? No problem! Simply switch your prepared pie crust to a gluten-free version!
Ingredients
  • 1 cup pumpkin puree
  • ⅜ cup brown sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 tablespoon heavy cream
  • 2 packages prepared pie crust (make sure to bring this to room temperature)
  • 1 egg
  • Cinnamon and sugar to garnish
  • Optional: This handy tool and decorative pie cutters
Instructions
  1. Preheat the oven to 350°F.
  2. In a mixing bowl, mix together the pumpkin, brown sugar, spices and heavy cream. Set aside. Unroll your room temperature pie crusts. Using a 2½ inch biscuit cutter or the opening of a drinking glass as your guide, cut out your circles. Remember, however many you can cut out of your first pie crust, you will want to try to do the same amount on the next pie crust to create your toppers. The amount you can get will depend on your circle size that you are punching out.
  3. Place your first half of your circles on a parchment paper lined cookie sheet.
  4. Add in about a tablespoon pie filling, then place a dough circle on top. Press together with your fingers to seal them. Then use your fork to seal and create a pretty edge to the pie.
  5. Whisk one egg in a small bowl and then brush on top of the dough.
  6. Finish with a sprinkle of cinnamon and sugar. Bake for about 20 minutes or until golden brown. Serve with a big glass of milk or a dollop of whipped cream for a sweet treat!

here are a few of our most popular fall projects on the site right now!

autumn burlap wreath tutorial

doughnut hole ghost cake (no baking necessary!)

dollar store thumbtack pumpkins

how to make glow in the dark jell-o

19 thrillers to keep you up all night

slow cooker pumpkin spice candles

no-sew blanket scarf tutorial

this post contains affiliate links!

How to Make Pumpkin Hand Pies from MomAdvice.com

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Meal Prep Idea: Shrimp Fried Rice

Friday, August 24th, 2018

Shrimp Fried Rice from MomAdvice.com

Do you love fried rice as much as I do? Shrimp Fried Rice is a fantastically frugal dish that allows you to use up leftover odds and ends in your fridge and transforms them into incredible lunches for your busy week.

Last year was my first time making fried rice, if you can believe it. Somehow I managed to mess up this easy-to-prepare dish with a poorly scrambled egg. Instead of breaking it apart, like you would a scrambled egg, I whipped the eggs into the rice and created a carbonara fried rice. Not terrible, but not awesome either.

Shrimp Fried Rice Recipe from MomAdvice.com If you haven’t made this dish before, a great way to insure that you don’t end up with the carbonara mess that I created, is to shift your veggies to the side and make space for your eggs to scramble. Once fully scrambled, then you fold them into your rice, yielding a dish that tastes a heck of a lot like one of my favorite takeout classics (minus the heavy grease).

Fried rice is known as a frugal chef’s dream recipe because you can use leftover rice and give it new life with a little sesame oil, soy sauce, veggies, and your favorite protein.  This is a great dish to clear out those odds and ends in your fridge and can even be prepared with alternative rice options, like cauliflower rice, if you are watching your carb intake.

One of my most used appliances is my inexpensive rice cooker because I don’t have to babysit my rice while it cooks. You can learn how to make great brown rice in your rice cooker in this handy tutorial.

Shrimp Fried Rice Recipe from MomAdvice.com Shrimp Fried Rice Recipe from MomAdvice.com

My daughter said that she doesn’t know a kid that doesn’t love fried rice and begged for me to put this on our menu more regularly.  As we make an effort to eat less meat, this is a filling and fun way to enjoy a meat-free night at your house.

Shrimp Fried Rice Recipe from MomAdvice.com shrimp-fried-rice-recipe-meal-prep (7 of 9) Shrimp Fried Rice Recipe from MomAdvice.com Shrimp Fried Rice Recipe from MomAdvice.com

This dish is so perfect for meal prepping for your lunches. I filled these shallow sandwich containers with a bag of green grapes and some prepared edamame for a delicious lunch. I can’t tell you how fast these went in our house and I plan to make this more regularly, now that I have finally mastered the art of the egg scramble.

Shrimp Fried Rice
Author: 
Recipe type: Main Dish
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
 
A frugal chef's dream dish made from leftover rice and veggies. Try this shrimp version for a meat-free night at your house!
Ingredients
  • 2 tablespoons sesame oil
  • 2 tablespoons canola oil
  • 1 pound medium prepared fresh shrimp
  • 2 cups veggies (I use a frozen mixture of green beans, peas, and carrots)
  • 3 minced garlic cloves
  • 1 teaspoon fresh ginger
  • 3 large eggs, lightly beaten
  • 4 cups cooked rice
  • 4 tablespoons soy sauce
  • Salt to taste (keep in mind the soy sauce is salty so go lightly!)
Instructions
  1. In a large skillet or wok, heat sesame and canola oil. Add shrimp and cook for 3 minutes or until pink and done (careful not to overcook!!). With a slotted spoon, remove the shrimp into a bowl and set aside.
  2. Add your choice of veggies and cook for two minutes. Add garlic and ginger and cook for one more minute.
  3. Scoot your veggies to one side and add your scrambled eggs to the other side (see the picture in this post for guidance). Scramble the eggs well.
  4. Finish by adding the cooked rice, soy sauce, and salt to taste. Add the shrimp and toss well.

 Looking for more meal prep ideas? Here are a couple that might also help!

Baked Orange Chicken Meatballs from MomAdvice.com baked orange chicken meatballs

Back to School Meal Prep Ideas from MomAdvice.com back to school meal prep ideas

Shrimp Fried Rice Recipe from MomAdvice.com

I hope you loved today’s dish and looking forward to sharing loads more meal prep ideas with you!

This post contains affiliate links.

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Baked Sweet Potato Fries With Lemon Meringue Dipping Sauce

Tuesday, May 22nd, 2018

Sweet Potato Fries With Lemon Meringue Dipping Sauce from MomAdvice.com This post is sponsored by Honeysuckle White. All thoughts and opinions are my own!

If you want to switch up your burger and fries game, today’s post is one you can’t miss, especially with a weekend of holiday grilling on the horizon.  Today I’m partnering with Honeysuckle White to share their fun new burger combos AND I have a fun baked sweet potato fries recipe with a lemon-filled dipping sauce that I know you will flip for.

Honeysuckle White Turkey Burger Flavors

Honeysuckle White is now offering two fun and flavorful new turkey burger combos that are already prepared and ready to be thrown on your grill.  Our family sampled them both and absolutely fell in love with them.

The first one is a Cranberry & Jalapeño that offers a fun combo of sweet and spicy that seem to really balance each other. They have kick to them, but a kick that was mild enough to be called a favorite by my daughter.  The white cheddar cheese sprinkled throughout add a little bit of unexpected creaminess to the patty and helps cut down on the spicy factor.

Honeysuckle White Turkey Burgers

Here is a close-up shot of all that cheese for you- YUM!

The other combo they offer are their Spinach & Kale turkey patties and these also pack another fun flavorful punch, with the greens folded right into the patty. If you struggle to get your kids to eat their veggies, this is the perfect patty for them. Pairing it with today’s sweet potato fries recipe (see below), you are sure to get a couple of servings in your child without them even noticing just how healthy they are eating.

Definitely, swing by your store and pick some of these delicious patties up for your next grilling weekend! I think they would be a fun surprise for your guests and Honeysuckle White has done all the work for you in the preparation of these delicious ingredient combos.

Baked Sweet Potato Fries with Lemon Meringue Sauce from MomAdvice.com baked-sweet-potato-fries-with-lemon-meringue-dipping-sauce (5 of 7)

Sweet potato fries are my absolute favorite and one of our local burger joints inspired the dipping sauce to accompany them that I decided to recreate in my kitchen. This creamy lemon dipping sauce is tart and a fun match to the sweetness of the potatoes and is one of my favorite ways to indulge in a little fry dipping.

Not a big sweet potato fan?

I think this would be just as delicious with carrots as it is with the potatoes.

To make these fries ahead, before your guests arrive, peel and cut the potatoes into matchsticks and place in a bowl. Once you have cut all your potatoes, cover them with water and store in the fridge. Placed in a water bath, these cut potatoes can be stored up to twenty-four hours in the water. 

This simple dipping sauce is made out of several pantry staples- mayo, garlic, salt, and the juice and zest from a lemon. I guarantee that this unexpected sauce will be a huge hit at your barbecue just because it is such an unexpected flavor pairing.

Baked Sweet Potato Fries with Lemon Meringue Sauce from MomAdvice.com

I can’t wait until our next cookout so we can share these delicious Cranberry & Jalapeño Turkey Burgers and  Spinach & Kale Turkey Burgers with our guests. With all these new flavor combos, you are sure to wow your guests this year!  Best of all? Although the flavor profile is elevated, the price is quite affordable to have a high-end burger night right in your own backyard.

Baked Sweet Potato Fries With Lemon Meringue Dipping Sauce
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
These baked sweet potato fries are served with a lemon dip that brings together the sweetness of the potato with the tartness of the lemon.
Ingredients
  • 3 large sweet potatoes cut into matchsticks
  • 2 tablespoons olive oil
  • 1-2 teaspoons kosher salt
  • ¾ cup mayonnaise
  • 1 clove garlic, finely minced
  • zest from one lemon
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons flat leaf parsley
Instructions
  1. Preheat oven to 450 degrees and line baking sheet with parchment paper.
  2. Peel sweet potatoes and slice into matchsticks, roughly the same size. Place in a large bowl.
  3. If storing for the next day, fill the bowl with water, cover with plastic wrap, and refrigerate (up to 24-hours).
  4. If preparing immediately, toss with olive oil and salt.
  5. Bake in the oven for 20 minutes, on parchment paper lined cookie sheet, tossing once halfway through to crisp up both sides.
  6. While they are baking, mix together the mayo, garlic, lemon juice, lemon zest, and a pinch of salt.
  7. Once fries are done, garnish with parsley and serve with the lemon meringue dipping sauce.

 

Looking for more ways to enjoy turkey? Here are a few of my favorites!

Caprese Quinoa & Meatball Casserole

Asian Turkey & Green Bean Saute

Ground Turkey Gyro Burgers

Slow Cooker Thanksgiving Turkey

Instant Pot Indian Vegetable Rice (served with turkey meatloaf)

Spinach & Turkey Bacon Skillet Dish

This post is sponsored by Honeysuckle White. All thoughts and opinions are my own!