Maple Bacon Cinnamon Rolls | Ashlee Marie

maple bacon cinnamon rolls

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It doesn’t get much better than breads! And cinnamon rolls are pretty much a perfect food. By adding bacon into these cinnamon rolls and maple into the cream cheese frosting you’re adding a little savory to the sweet and making something already delicious even better!

What I think about Maple Bacon Cinnamon Rolls

I think I’ve established over the years that I love maple bacon recipes. These cinnamon rolls are just the latest and honestly probably my favorite ever!

I’m one of those people who likes adding syrup to my sausage so it’s really no surprise that these maple bacon cinnamon rolls are my all time favorite breakfast foods!

Soft, sweet cinnamon rolls with diced crispy, salty bacon and topped with a maple cream cheese frosting – I’m drooling just thinking about them!

Just take me to the cinnamon roll recipe already!

If you’d rather skip my tips and tricks for the perfect cinnamon roll, and get straight to baking this maple bacon cinnamon goodness — scroll to the bottom of the page where you’ll find the printable recipe card.

maple bacon cinnamon roll recipe

Tips for the perfect maple bacon cinnamon roll

-My first tip for all yeast breads – add half the flour first, mix until the dough is smooth and slowly add more flour 1/2 C at a time until the dough starts to pull away and clean the sides. This will keep your dough fluffy vs dense and tough.

-the larger you roll out the dough the more swirls you’ll have, they will also be thinner swirls so it’s up to you – thicker and less swirls or more, thinner swirls. Personally I like more swirls for more cinnamon and bacon.

-Don’t skimp on the cinnamon sugar filling, I like mine fairly thick, it means more of a mess when cutting the rolls and placing them but it also means a more gooey filling – which is a win for me.

-Don’t skimp on the rise time – when the recipe says let rise until double I mean it – even if it takes longer than the estimated time – the temperature, altitude and weather will all effect the rise time.

-Finally – do you use a glaze or frosting for cinnamon rolls? Personally I like cream cheese frosting. I like the thick creamy frosting spread all over the cinnamon rolls and melting into all the swirls. The glaze is just not enough for me – sweetness without flavor.

maple bacon cinnamon rolls process

To make these cinnamon rolls you’ll need

Maple Bacon Cinnamon Rolls

If you love these fair foods as much as I do, I’d love a 5 star review. Be sure to share on social media and tag me if you make it @ashleemariecakes! If you want to stay updated on new recipes sign up for my newsletter and join my Facebook Group!

maple bacon homemade cinnamon rolls process

If you loved these maple bacon cinnamon rolls, you’ll love these other Maple Bacon recipes!

Maple Bacon Cheesecake | Maple Bacon Cupcakes | Maple Bacon Fudge

More amazing Breakfast recipes!

German Pancakes | Traditional Liege Waffles | French Toast

maple bacon homemade cinnamon rolls

To watch me make 5 different cinnamon rolls and talk about how to tweak the base recipe to create any flavor play the video in the recipe card. You can find all my cooking show style recipe videos on YouTube, or my short recipe videos on Facebook Watch, or my Facebook Page, or right here on our website with their corresponding recipes.

maple bacon cinnamon roll

Maple Bacon Cinnamon Rolls

Course: Breakfast

Cuisine: American

Keyword: cinnamon roll recipe, cinnamon rolls, homemade cinnamon rolls, maple bacon, maple bacon cinnamon roll

Servings: 12 cinnamon rolls

Calories: 808 kcal

Author: Ashlee Marie

Ingredients

dough

  • 1 1/2 Tbsp Active Dry Yeast
  • 1 1/2 Tbsp granulated sugar
  • 1/2 C water warmed, between 100 and 120.
  • 8 Tbsp butter melted
  • 3/4 cup whole milk warmed
  • 3/4 C granulated sugar
  • 1 lrg egg
  • 1 tsp salt
  • 5 C all purpose flour plus more for dusting counters

Cinnamon/Sugar Layer

  • 8 Tbsp butter softened
  • 3/4 C packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 Tbsp ground cinnamon
  • 12 slices thick center cut bacon

Frosting

  • 8 ounces full fat cream cheese softened
  • 4 Tbsp butter softened
  • 2-3 cups powdered sugar
  • 1/2 tsp vanilla
  • 1/2 tsp maple

Instructions

  1. bake the bacon 375 degrees 15 mins, stop before it gets crisp then chop

  2. lightly stir the yeast, sugar and warm water together in the bottom of your mixing bowl

  3. let sit 5-10 mins (until double is size) to activate the yeast

  4. With the mixer on low add the milk, butter, sugar, egg and salt – mix until smooth.

  5. Add the flour 1/2 C at a time (you might not need the full 5th C) until the dough starts to pull away from the sides and clean the bowl – do not over add flour – it will end up too dense.

  6. now beat/knead until the dough stretches without tearing.

  7. Pour it into a greased bowl, cover with a damp towel and let rise, someplace warm, until doubled in size, about 60 mins.

  8. flour your counter top and pour the dough on to it, knead it LIGHTLY and roll it out into a long rectangle, about 15×26 inches. You want it thin, that will give you more twists, about 1/4 inch thick

  9. cover the dough from edge to edge with the soft butter. Use it all, don’t be stingy.

  10. mix the sugars and cinnamon and cover the dough entirely, again use it all, it will be thick.

  11. sprinkle the chopped bacon over the top, spread evenly

  12. Starting at one of the 15 inch sides roll it up.

  13. slice into 12 rolls, 1 1/4 inch thick

  14. place the rolls in a 9×13 pan let and rise slightly, until poofy, about 30-45 mins.

  15. Preheat the oven to 350

  16. bake 18-23 mins

  17. When it’s golden brown and doesn’t feel squishy anymore it’s done!

  18. Beat the frosting ingredients together until smooth and spread across the top

Recipe Video

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Sous Vide Egg Bites Instant Pot Recipe and Video | Ashlee Marie

bacon and cheese instant pot egg bites

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These easy Egg Bites are an instant pot copycat version of my favorite Bacon Gruyere Starbucks sous vide egg bites.  Quick, easy and totally delicious.

How I created this Bacon Gruyere Egg Bites recipe

I don’t drink coffee so I’m not much of a starbucks shopper.  But a friend told me I had to try their sous vide bites… and oh my gosh – melt in your mouth perfection! Now I love sous vide and I like to use mine a lot but most of the sous vide egg bite recipes use small glass mason jars and that’s a lot of dishes…

That’s when I started hearing about “cheaters” sous vide egg bites in the instant pot – you can use easy to find molds, don’t have to worry about water getting in and ruining the bites and it only takes 7 mins (of steam time, obviously you still have pressure up and down time) vs the hour they take in the sous vide bath.

So I figured I’d give it a try.  I didn’t love the results the first time – I used a blender and did “pressure cook” and the texture was just off.  The next time I used a food processor and just barely pulsed everything together and then used the “steam” function on my instant pot and it was SO much better!!!

The best part is you can change up the bacon for ham, the Gruyere for any other cheese and add any other spices to really have fun with these egg bites. I make 18 at a time and enjoy them for a quick, easy and filling breakfast all week!

Just take me to the Egg Bites Instant Pot Recipe already!

If you’d rather skip my tips and tricks for making these egg bites in the instant pot, along with links to other instant pot recipes and get straight to these delicious bacon Gruyere egg bites – simply scroll to the bottom of the page where you can find the printable recipe card.

easy instant pot egg bites

Tips to Make the Perfect Sous Vide Egg Bites in the Instant Pot

– I like to cut my bacon into strips before I fry it – I feel I get a faster, even, fry compared to frying whole slices of bacon – and I get nice even cuts that way vs the crumbs I get when I cut the bacon after cooking.

– The first time I made these I used my blender and while the bites were okay I wasn’t in love with the texture and there were no little pockets of cheese.  The next time I used the food processor and just pulsed the batter together and the results were much better

– Also when I used the blender the eggs were over beaten and the bites rose too much and were miss shaped, so don’t over beat the eggs – if you do let them settle before cooking

– Don’t use the “pressure cooker” setting, make sure you use the “steam” setting.  I used “pressure cooker” the first time and the egg bite texture was not as velvety as a sous vide bite would be, but the steam setting is much much closer to the perfection of sous vide!

instant pot bacon and cheees egg bites

To make these Sous Vide Egg Bites you’ll need

Copycat Starbucks Sous Vide Egg Bites Recipe

If you love these Bacon Gruyere Egg Bites as much as I do I’d love a 5 star review. Be sure to share on social media and tag me if you make it @ashleemariecakes! If you want to stay updated on new recipes sign up for my newsletter and join my Facebook Group!

instant pot egg bites

If you love Instant Pot Recipes you’ll love these other Delicious Instant Pot meals as well!

Instant Pot Coconut Curry | Instant Pot White Chicken Chili | Instant Pot Chicken Sausage Jamabalya with Shrimp

If you love Egg Heavy Recipes you’ll love these other Egg Based Dishes too!

German Pancakes (aka Dutch Babies or Hootenannies) | Bacon Spinach Artichoke Quiche | Bacon Carbonara

steamed instant pot egg bites

To watch me make these Sous Vide Egg Bites in the Instant Pot play the video in the recipe card (if you’re on desktop, it should be auto playing for you). You can find all my cooking show style recipe videos on YouTube, or my short recipe videos on Facebook Watch, or my Facebook Page, or right here on our website with their corresponding recipes.

instant pot bacon and cheese egg bite recipe

Bacon Gruyere egg bites instant pot

These easy Egg Bites are an instant pot copycat version of my favorite Bacon Gruyere Starbucks sous vide egg bites.  Quick, easy and totally delicious.

Course: Breakfast

Cuisine: American

Keyword: bacon gruyere egg bites, egg bites instant pot, instant pot recipes, sous vide egg bites, starbucks sous vide egg bites

Servings: 18 bites

Calories: 147 kcal

Author: Ashlee Marie

Ingredients

  • 9 slices bacon
  • 10 eggs
  • 1 C cottage cheese
  • ½ C half n half/whipping cream
  • 1 ½ C gruyere cheese
  • 1 tsp salt
  • ¼ tsp pepper

Instructions

  1. Chop bacon and fry until crispy (keep the grease)

  2. Divide into the silicone egg bite molds (I use two 9 capacity molds)

  3. Pour the Bacon grease into your Food processor or blender (I prefer the food processor)

  4. Add the rest of the ingredients and pulse until combined (you want chunks of cheese so don’t over process)

  5. Divide the batter into the egg bites mold

  6. Add 1 cup of water to the instant pot (I use an 8 quart)

  7. Place foil then the lid over the top of the Silicone egg bites and stack on top of the instant pot rack

  8. Lower into the instant pot and close

  9. Steam for 7 mins

  10. Natural release for 10 mins then quick release

  11. Place a plat on top of the mold and flip over, they should release easily!

  12. Enjoy right away or refrigerate and enjoy later.

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Ball Canning Chocolate Raspberry Jam filled Carved Mason Jar Cake recipe and video tutorial | Ashlee Marie

carved fondant mason jar cake slice

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It couldn’t be easier to make homemade chocolate raspberry jam recipe with the Ball® Home Canning water bath method, tips and tricks. And this jam makes the perfect filling for this carved Ball® Mason Jar shaped fondant cake. This is a sponsored post but all opinions are 100% my own.

How I planned this cake and recipe

I actually made a carved mason jar cake years ago for a client and it turned out so good I’ve always wanted to remake it and film it. So when Ball® Home Canning reached out to work together I knew exactly what I wanted to make. And it turned out even better this time around!

To make the mason jar cake even more authentic I canned my own Jam to fill it with! How many of you grew up canning? Honestly I never canned growing up but as an adult a friend invited me over and we spent a day canning salsa and it was SO much fun (and seriously delicious)!

This was the first time I canned without another friend around so I needed to get some supplies. I ran to Target and got the Preserving starter kit – it has all the supplies I needed to get started. It has a the rack, jar lifter, funnel, headspace/bubble remover tool and even pectin and jars! literally everything you need!! It even has a coupon! There are always great deals in-store at target and on Ibotta.

And my kids were so excited to learn to can! They love cooking with me so they had so much fun trying out a ton of jam recipes. After we finished they all picked some local friends to take jars of jam to. They were seriously so proud to go deliver all their homemade jam! After testing a few recipes we decided to go with this Raspberry Chocolate Jam for the filling of this Chocolate cake.

chocolate raspberry jam filled mason jar cake

I like water bath canning because it is SO dang easy and you don’t need to mess with a pressure cooker to have amazing food. Esp with trying it out for the first time or letting kids help. But I’ve done both successfully with the help of the Ball® website and all their tips. My kids were surprised at just how easy it was and I think we have a new favorite tradition!

Before I start working with a brand I love learning all I fan about them. Did you know that there were Five Ball Brothers that started manufacturing the glass jars back in 1884! I grew up working in a family business so I loved this! This year Ball® Home Canning is celebrating 135 years of preserving and have brought back the vintage aqua jars, and they are seriously so pretty!

Even cooler – the Ball Brothers donated the land and buildings from their first plant to a local struggling university in 1918 and that university became Ball State university! Gotta love companies that give back like that.

Just take me to the Chocolate Raspberry Jam Recipe already!

If you’d rather skip my tips and tricks for canning jam, or my instructions for making this cake or links to other raspberry recipes and cake decorating tutorials and get straight to this delicious chocolate raspberry jam recipe – simply scroll to the bottom of the page where you can find the printable recipe card.

water bath canning chocolate raspberry jam

Helpful tips for water bath canning

– Prewash the mason jars and check rims to make sure they are smooth so the lids seal properly.

– Preheat the jars in boiling water to before adding the jam, make sure the water is 1-2 inches over the lid of the jar.

– Use a rack on the bottom of the pot so the glass jars won’t break with the direct heat contact.

– Follow the recipe exactly – the sugar, berry and pectin ratio is important as is the boiling time.

– Use plump ripe berries with no bruises, mold spots or leaking.

– Use a ladle to add the jam to the jars so you don’t get any crystallization in the jars by pouring the jam straight from the saucepan.

– If you live at high altitude check this chart to see how much time to add to the canning boiling time.

– Take out the jars and fill them one at a time, to keep the jars in the water nice and warm.

– You can reuse the jars and bands but make sure you get new lids every time you can a new recipe.

– Start the processing time when the water boils, not when you finish adding the jars to the water.

– After boiling the jars let them rest in the warm water for about 5 mins before pulling them out, and placing them on a towel or cutting board as a buffer between the temperate difference between the jars and the counter.

– Let the jars rest for 12-24 hours – then test to see if they sealed. If they didn’t seal put them into the fridge and use them right away. If they did seal they’ll be good in a cool, dark, dry place for 18 months.

ball mason jar cake tutorial with chocolate raspberry jam recipe

How to make this Mason Jar Cake

– Start by measuring the original jar, width, height and all unique measurements as the original. Decide what cake size you want to start with (I used 7 inch cakes) then divide 7 inches by the jar base size. Then use that number to times all the other jar measurements you took and this will give you the guide to the larger cake.

– I needed the cake to be 7×12 inches, so I used six 7×2 inch round cakes (I used my dense chocolate cake, 1 1/2 times this recipe) – stack the cakes for the pre carving.

– I used a 5 inch cookie cutter as the guide and cut straight down for the whole 2 inches of the top layer. This is the neck of the jar.

– Use the second cake layer for the rounded top of the jar.

– Use a 2 x 1 (chocolate to cream) ratio for ganache, this is a great frosting recipe. Pipe a dam of the ganache around the inner edge of the cake layer and fill with the premade jam. Stack and repeat.

– Compare the jar to the cake and do any more carving that needs to be done then cover the whole cake with ganache, and smooth.

– Mix the blue and yellow fondant together to get aqua, roll out and wrap around the cake. Use a knife to cut the fondant clean and smooth in the back and press the edges together and smooth.

– Roll out a 9 inch circle of grey fondant. Paint some clear alcohol onto the top 1 inch of the neck of the jar and add the fondant circle to the top. Smooth the top and side of the lid and cut it evenly around the edge. Use a fondant tool to add the screw top markings, use a fork to make the teeth marks and finally use an extruder to create the thin grey rope along the bottom of the band.

– Use the extruder to twist out a larger aqua rope and attach it to the center of the neck of the jar.

– Roll out a thin layer of the aqua fondant on a fondant mat or piece of paper. Print off a backwards logo and place it on the fondant. Use the back of a knife or something semi sharp to mark around the lettering, pressing hard enough through the paper to leave a mark.

– Cut along the lines, being careful around the corners and thin lines of the lettering. Paint with some clear fondant then press against the cake, rubbing lightly to get the letters to stick. Straighten any messed up lettering and allow to dry

– Using an airbrush gun spray the lid with silver airbrush paint and the rest of the jar with a pearl spray.

slice of mason jar cake

Cake Decorating tools for making this carved cake

Carved Mason Jar cake filled with Chocolate Raspberry Jam recipe and video tutorial

If you love this Jam recipe and cake tutorial as much as I do, I’d love a 5 star review. Be sure to share on social media and tag me if you make it @ashleemariecakes! If you want to stay up to date on new recipes sign up for my newsletter and join my Facebook Group!

inside of carved mason jar cake

To watch me make this Chocolate Raspberry Jam recipe and then make this mason jar cake in detail play the video in the recipe card. You can find all my cooking show style recipe videos on YouTube, or my short recipe videos on Facebook Watch, or my Facebook Page, or right here on our website with their corresponding recipes.

bite of chocolate cake and chocolate raspberry jam

inside look at carved mason jar cake

Chocolate Raspberry jam

It couldn’t be easier to make homemade chocolate raspberry jam recipe with the Ball® canning water bath method, tips and tricks.

Course: Appetizer, Breakfast, Lunch

Cuisine: American

Keyword: canning jam, raspberry jam recipe

Servings: 6 8 oz jars

Calories: 42 kcal

Author: Ashlee Marie

Ingredients

  • 2/3 cups cocoa powder
  • 6 Tbsp Ball® Classic Pectin
  • 8 cups fresh or frozen raspberries
  • 1/4 cup lemon juice
  • 4 cups sugar

Instructions

  1. Prepare the jars – wash with soapy water

  2. Place the glass jars in a large pot of water with a rack on the bottom – make sure the water is 1-2 inches above the top of the jar

  3. Bring to a simmer and bring to 180 degrees, keep simmering until ready to use

  4. Mix the coco powder and Ball® classic pectin together.

  5. In a flat baking dish mash the raspberries.

  6. In a stainless steel medium saucepan add the mashed raspberries and lemon juice.

  7. Add the cocoa/pectin mixture and stir.

  8. Bring to a boil and add the sugar and stir

  9. Over high heat bring to a rolling boil that can’t be stirred down and boil hard for 1 min

  10. Remove from heat.

  11. One at a time bring out a jar, pouring out the water, and place on a towel.

  12. Using the funnel fill the jar leaving ¼ inch headspace

  13. Wipe the jam jar rim and place the lid on top, add the band and adjust to finger tightness.

  14. Place the jar back into the pot of water and repeat until all the jars are filled

  15. Bring the water back up to a boil and boil rapidly for 10 mins (remembering to adjust for altitude)

  16. Turn of heat and let sit for 5 mins

  17. Remove jars and let sit for 12-24 hours.

  18. Check lid for seal (if one didn’t seal just place it in the fridge and use it first), and store in a cool dry place for 18 months

  19. Refrigerate after opening.

Ball® Home Canning has a ton of amazing canning recipes, tips and tricks on their website so check it out! They have everything from canned jams, dressings, pie fillings, meats, veggies, pickles and so much more! You can find them on social media here:

 

ball mason jar cake with chocolate raspberry jam recipe and video

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Instant Pot Summer Berry Bread Pudding

Instant Pot Summer Berry Bread Pudding

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Instant Pot Summer Berry Bread Pudding

Instant Pot Summer Berry Bread Pudding. This berry bread pudding makes you think of summer breezes and warm sunshine at the very first bite. It smells like heaven while its cooking, and only takes about half the time of oven baked bread pudding. It’s really easy to make, so you can have it any old time you please, breakfast, lunch, or dinner, and everyone is sure to love it!

Instant Pot Summer Berry Bread Pudding

Summer is so close!  Only a couple of weeks left of school and everyone will be out waiting for Mom to cook up something delicious.  If you’re like me, you’re also looking to save money.  Summer can be expensive, especially with the kiddos at home all day every day.  This is my favorite time of the year to use my Instant Pot.  Not only are meals super easy and delicious, but they don’t require me heating up the whole house.  It has already started getting warm outside, so I’m looking for ways to keep from heating up the inside. 

Instant Pot Summer Berry Bread Pudding

This Instant Pot Summer Berry Bread Pudding is the perfect way to keep the family happy and cool off!  Just scoop some ice cream on top and you have one of the best summer treats around.  I love bread pudding while it’s warm.  Even if you keep it in the fridge, you can heat it up later and put some ice cream on top.  This recipe can also easily be converted to fresh peaches, which also tastes amazing!  Just substitute 1 1/2 cups of your favorite fresh fruit and let me know how you like it.  Now, get to cooking!

Instant Pot Summer Berry Bread Pudding

Here’s what you’ll need:

  • 1 Loaf of French Bread, cut in bite size pieces, approximately 6 cups
  • 1/2 Cup fresh Blueberries
  • 1/2 Cup fresh Raspberries
  • 1/2 Cup fresh Blackberries
  • 1 package (8 oz.) Cream Cheese – softened
  • 1 Cup Sugar
  • 1 teaspoon of Cinnamon
  • 2 Eggs
  • 2 Teaspoons Vanilla
  • 1 Cup of heavy cream

Instant Pot Summer Berry Bread Pudding

For the crumble

  • 1/4 cup Flour
  • 1/2 cup of Oatmeal
  • 1/4 Cup Brown Sugar
  • 2 Tablespoons of granulated sugar
  • 1/2 Teaspoon Cinnamon
  • 1/8 teaspoon of Salt
  • 1/3 cup of butter – melted

To top it off (optional) – Maple syrup, or berry syrup (store bought) or powdered sugar, or some of both! The syrup drizzled over the pudding crumble with a little powdered sugar dusted on the top makes a pretty presentation for serving.

Instant Pot Summer Berry Bread Pudding

Get to cooking:

  • Spray a 7 inch spring form pan, generously with cooking spray, and set aside. Make a Foil sling to go under the spring form pan, by tearing off a long piece of long heavy duty aluminum foil, and folding it in half again and again, until you have a piece that’s about 2 feet long, by about 2 – 3 inches wide. This will enable you to lift the pan out of the Instant Pot while it’s still hot
  • In a large mixing bowl, break or cut the french bread into bite size pieces, and set aside. Place the cream cheese, sugar, eggs, vanilla, cinnamon, and heavy cream in the blender, and blend until smooth and creamy. Scrape down the sides of the blender, and stir any ingredients not blended. Pour the cream cheese mixture over the bread pieces, and mix until all pieces are coated. Place a bottom layer of the bread pieces in the spring form pan, and layer berries on top, then add another layer of bread pieces, and another layer of berries, until you’ve reached the top of the pan.
  • You can pile the bread or berries on top of the pan; it doesn’t have to be even with the top. Scrape the mixing bowl, and pour any remaining cream cheese mixture over the top of the bread pudding, in the pan. Place the sling in the Instant Pot, so you have the foil across the bottom of the Instant Pot stainless steel pot, and up the sides. Then, pour 1 cup of water in the bottom of the pot, and place the spring form pan over the foil, in the Instant pot, Place the lid on the Instant pot until it beeps and locks.
  • Make sure the pressure valve is set to “SEALING” and press the ‘Manual’ button on the Instant Pot. Set the time to 23 minutes, and allow the Instant to automatically build and release the pressure. When the bread pudding is done the Instant Pot will go to OFF, or KEEP WARM (depending on which instant pot you have). When it beeps after it’s done, carefully, and with an oven mitt, turn the pressure valve to ‘VENTING’ to make sure all pressure has been released. Lift the lid on the Instant Pot, and with oven mitts, take hold of the foil sling pieces on each side, and gently lift the bread pudding out of the Pot. Set on a wire rack to cool.
  • Crumble – After you’ve put the bread pudding in the instant pot to cook, make the crumble by combining the flour, oatmeal, brown sugar, sugar, cinnamon, salt, and the melted butter, in a bowl. Place the mixture on a parchment lined cookie sheet, and place in the oven for 15 minutes at 350 degrees, or until the crumble starts to turn golden brown. Remove from oven and set aside to cool.
  • To serve: Once the bread pudding and crumble have cooled, cut the bread pudding into 6 pieces in the spring form pan. Remove the spring form from the pan, and place pieces on a plate or in a bowl. Sprinkle crumble topping over the bread pudding, add a few extra berries, and top with syrup, powdered sugar, or whipped cream, or all three for a dynamic presentation. Enjoy!

Instant Pot Summer Berry Bread Pudding

Instant Pot Summer Berry Bread Pudding

Instant Pot Summer Berry Bread Pudding

Ingredients

  • 1
    loaf (approximately 6 cups)
    French bread
    cut into bite size pieces
  • 1/2
    cup
    fresh blueberries
  • 1/2
    cup
    fresh raspberries
  • 1/2
    cup
    fresh blackberries
  • 8
    oz
    cream cheese
    softened
  • 1
    cup
    sugar
  • 1
    tsp
    cinnamon
  • 2
    eggs
  • 2
    tsp
    vanilla extract
  • 1
    cup
    heavy cream

Crumble

  • 1/4
    cup
    flour
  • 1/2
    cup
    oatmeal
  • 1/2
    cup
    brown sugar
  • 2
    Tbsp
    granulated sugar
  • 1/2
    tsp
    Cinnamon
  • 1/8
    tsp
    salt
  • 1/3
    cup
    butter
    melted

Instructions

  1. Spray a 7 inch spring form pan, generously with cooking spray, and set aside. 

  2. Make a Foil sling to go under the spring form pan, by tearing off a long piece of long heavy duty aluminum foil, and folding it in half again and again, until you have a piece that’s about 2 feet long, by about 2 – 3 inches wide. This will enable you to lift the pan out of the Instant Pot while it’s still hot.

  3. In a large mixing bowl, break or cut the french bread into bite size pieces, and set aside. Place the cream cheese, sugar, eggs, vanilla, cinnamon, and heavy cream in the blender, and blend until smooth and creamy. Scrape down the sides of the blender, and stir any ingredients not blended. 

  4. Pour the cream cheese mixture over the bread pieces, and mix until all pieces are coated. 

  5. Place a bottom layer of the bread pieces in the spring form pan, and layer berries on top, then add another layer of bread pieces, and another layer of berries, until you’ve reached the top of the pan.

  6. You can pile the bread or berries on top of the pan; it doesn’t have to be even with the top. Scrape the mixing bowl, and pour any remaining cream cheese mixture over the top of the bread pudding, in the pan. 

  7. Place the sling in the Instant Pot, so you have the foil across the bottom of the Instant Pot stainless steel pot, and up the sides. Then, pour 1 cup of water in the bottom of the pot, and place the spring form pan over the foil, in the Instant pot, Place the lid on the Instant pot until it beeps and locks.

  8. Make sure the pressure valve is set to “SEALING” and press the ‘Manual’ button on the Instant Pot. Set the time to 23 minutes, and allow the Instant to automatically build and release the pressure. 

  9. When the bread pudding is done the Instant Pot will go to OFF, or KEEP WARM (depending on which instant pot you have). When it beeps after it’s done, carefully, and with an oven mitt, turn the pressure valve to ‘VENTING’ to make sure all pressure has been released. 

  10. Lift the lid on the Instant Pot, and with oven mitts, take hold of the foil sling pieces on each side, and gently lift the bread pudding out of the Pot. Set on a wire rack to cool.

  11. After you’ve put the bread pudding in the instant pot to cook, make the crumble by combining the flour, oatmeal, brown sugar, sugar, cinnamon, salt, and the melted butter, in a bowl. 

  12. Place the mixture on a parchment lined cookie sheet, and place in the oven for 15 minutes at 350 degrees, or until the crumble starts to turn golden brown. Remove from oven and set aside to cool.

  13. Once the bread pudding and crumble have cooled, cut the bread pudding into 6 pieces in the spring form pan. 

  14. Remove the spring form from the pan, and place pieces on a plate or in a bowl. Sprinkle crumble topping over the bread pudding, add a few extra berries, and top with syrup, powdered sugar, or whipped cream, or all three for a dynamic presentation. Enjoy!

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Quick, Easy And Delicious Red Beans And Rice In Your Instant Pot

 

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Galaxy Crepes with Glitter Buttermilk Syrup Recipe and Video | Ashlee Marie

Galaxy crepes with gold glitter buttermilk syrup

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Love Galaxy everything? These Galaxy crepes are super easy to make with an easy crepe recipe and the galaxy colors are so visually pretty! Then top it all off with this delicious Golden Glitter Buttermilk syrup.

How I created these Galaxy themed crepes and the Glitter syrup

Two years ago was my oldest 16th birthday.  I let my kids decide each year if they want presents or a party, and my oldest usually pick presents – books, books and art supplies. BUT for her Sweet 16 I decided for her – she needed a party. 

So together we decided on the theme, galaxy unicorn, once you pick a theme everything else falls into place.  As usual we started with the plan for the cake, click here to see the Galaxy Unicorn Cake and the video cake decorating tutorial!

Then comes planning the food.  She wanted something that was more meal, vs just treats and her favorite food is crepes so when she requested that I started brainstorming what I could do.  At first I started with a plan of making all the components a different color.  One color for crepes, filling (fruit is red), whipped cream, syrup, etc..  and it just felt a little clownish.  

And all the other food in the party was going to be more swirled vs blocked so I decided that wasn’t the best way to go so I kept thinking about it.  Then I got inspired by looking at some of the Galaxy mirror cake tutorials and thought… I could do that with the crepes!!! AND IT WORKED!!!! 

Seriously they turned out just so pretty… but I wasn’t done yet! Do any of you get sucked into Facebook videos? I was going down the rabbit hole of crazy food videos and I came across GLITTER BEER!!! WHAAAAAA I mean I don’t drink but how GORGEOUS.  So I googled how they make it… 

They use edible luster dust just like I do with cake decorating! I have a ton of that stuff! So I took my crazy delicious buttermilk syrup recipe and added some gold luster dust and BAM! I wish the pictures and video did this glitter syrup justice… It is seriously gorgeous in person! 

Just take me to the Galaxy Crepe Recipe already!

If you’d rather skip my tips and tricks for these homemade crepes and buttermilk syrup, along with links to other galaxy themed recipes and or breakfast recipes and get straight to this delicious Galaxy themed crepes – simply scroll to the bottom of the page where you can find the printable recipe card.

galaxy crepe recipe with golden glitter buttermilk syrup

Tips to Make the Perfect homemade crepes and buttermilk syrup

– Let the batter settle, after you mix them in the blender the batter is liquidy but it’s also full of bubbles. I refrigerate mine for about an hour.

– work with a hot pan, but not too hot – you want the crepe to start to cook right away but you don’t want it to cook faster than you can work with it.  If your waiting too long to flip then turn the heat up a little – if you keep falling behind and feel frazzled then turn the heat down.

– swirl or spread the batter right away.  Because the pan is hot it starts to cook right away and you want the crepe to be thin so get that spread out fast

– make sure the batter is thin enough.  If my crepe isn’t swirling and spreading enough I add some milk (a little at a time) and try again.

– crepes can actually keep for quite awhile so you can pre-make all of these components and just set them out before the party.  You want to let the crepes cool COMPLETELY before stacking so they don’t stick together.  Then I put the stack into a gallon size bag (to keep them flat) and keep them in the fridge until I’m ready.

– when your making the syrup be sure to use a larger pan because once you add the baking soda the syrup reacts and grows (then shrinks again) and you do NOT want to deal with cleaning up sticky syrup from the stove or counter

– the syrup is a little foamy at first so let it settle (with a spoon not a whisk) before adding the glitter or serving.

galaxy crepe recipe and video tutorial

To make these galaxy themed crepes and glitter syrup you’ll need

Galaxy Crepes with Glitter Buttermilk Syrup Recipe

If you love these crepes and buttermilk syrup as much as we do, please leave a 5 star review and be sure to share on Facebook and Pinterest! If you want to stay updated on new recipes sign up for my newsletter and join my Facebook Group!

Buttermilk Gold Glitter Syrup recipe

galaxy crepes recipe and video

To watch me make these Galaxy crepes with glitter buttermilk syrup play the full video in the recipe card

glitter syrup with galaxy crepes

Galaxy crepes with golden glittery buttermilk syrup recipe and video

Love Galaxy everything? These Galaxy crepes are super easy to make with an easy crepe recipe and the galaxy colors are so visually pretty! Then top it all off with this delicious Golden Glitter Buttermilk syrup.

Course: Breakfast, brunch, Party Food

Cuisine: American

Keyword: buttermilk syrup, crepe filling, crepe recipe, galaxy themed food, glitter food

Servings: 30 crepes

Calories: 284 kcal

Author: Ashlee Marie

Ingredients

Galaxy Crepes

  • 3 C whole milk
  • 6 eggs
  • 4 Tbsp butter melted
  • 1 tsp vanilla
  • 2 1/2 C all-purpose flour
  • 4 Tbsp granulated sugar
  • pinch of salt
  • 4 gel food colors fuchsia, navy, violet and turquoise

Tart cream cheese filling

  • 16 oz full fat cream cheese softened
  • 1 1/2 C powdered sugar
  • 2/3 C full fat sour cream
  • 1 tsp vanilla

golden glitter buttermilk syrup

  • 1 C buttermilk
  • 1 C butter
  • 2 C granulated sugar
  • 1 Tbsp light corn syrup
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 2-3 grams super gold luster dust

Instructions

Galaxy crepes

  1. Put everything into a blender and mix until smooth.

  2. Refrigerate the batter for an hour to let the bubbles settle and the batter with thicken a bit.

  3. Divide the batter into 4 bowls and dye each bowl a different color

  4. Add even amounts of each color to a ¼ cup measuring cup (about 1 Tbsp each)

  5. heat a large flat skillet on med high and once it’s hot pour the batter into the center of the pan then QUICKLY tilt the pan in a circle so the batter spreads to cover the bottom.

  6. I cook it for about 40 seconds on each side, the batter will go from shiny to dull and you’ll see small bubbles develop. Use a spatula to loosen the edge and flip the crepe. The time will depends on how hot your pan is.

  7. Turn the lower to slow it down a little, or higher to cook a little faster

  8. serve right away, or let the crepes cool, stack, refrigerate and serve the next day!

Tart cream cheese filling

  1. Beat the cream cheese until smooth

  2. add everything else and beat smooth again!

  3. Keep extra refrigerated and it will last a few more days!

Golden glitter Buttermilk syrup

  1. Combine the buttermilk, butter, sugar and syrup in a LARGE sauce pan.

  2. Bring the mixture to a boil on medium heat and boil for 5 mins, stirring constantly.

  3. Remove it from the heat and continue stirring and add the vanilla and baking soda (the mixture will get HUGE when you add the soda, just keep stirring and it will go back down).

  4. Add the gold luster dust and stir together

  5. serve warm, keep refrigerated.

Recipe Video

 

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Bacon Spinach Artichoke Quiche Recipe with Video | Ashlee Marie

bacon spinach artichoke quiche recipe and video

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It doesn’t get much easier or tastier than making a quiche! Starting with a simple pastry crust then filling it with bacon, cheese, spinach and artichoke and all held together with eggs.  Perfect for Breakfast, Brunch or Breakfast for Dinner!

How I created this bacon spinach artichoke quiche recipe

A few years ago I decided to conquer crusts.  I had been at a blog conference that Martha Stewart spoke at and when someone asked her what her favorite crust recipe was she answered “it depends on the filling”.  I had never considered having more than an american flaky pie crust in my arsenal and all of a sudden I realized there was more than one crust out there!

Crusts are something that not everyone feels comfortable and I decided to change that for myself.  SO I went about learning everything I could about crusts.  And I created this post with my 4 favorite crusts.  The Pate Brisee crust doesn’t have any sugar so it’s perfect for savory dishes.  I use it here in this quiche but also for my turkey and chicken pot pie recipes and anything else savory I make with a crust.

For the filling that was easy, bacon and cheese – check, then and some (lots of) garlic – then I decided to add spinach and artichoke (just like in my spinach artichoke dip I love these two together) .  BUT the best part is its easy to change any of these ingredients up and create any quiche you’d like.

Just take me to the Quiche Recipe already!

If you’d rather skip my tips and tricks for this spinach artichoke quiche, along with links to other breakfast recipes and get straight to this delicious quiche recipe and video – simply scroll to the bottom of the page where you can find the printable recipe card.

bacon, cheese and artichoke hearts bring out an amazing flavor to this spinach quiche recipe

How to make the Perfect Quiche recipe

  • Crust – you can use any crust you feel comfortable with – I like the pate brisee because it doesn’t have any sugar so it’s perfect for savory dishes.  But you can also leave out the sugar in a crust recipe you love and use that
  • Eggs – this party is simple – just use a whisk to beat them really good before you add the rest of the ingredients so you don’t get egg white chunk throughout the quiche – BUT don’t use a beater – you’ll over beat the eggs and they’ll have too much air and then volume
  • Flavor – I stick with salt, pepper and garlic.  I also like to use onion in my quiche – but you could easily use shallots, or green onions in place.  You cold also sautee the onions first or even caramelize them for a different flavor
  • Cheeses – you don’t have to add cheese – but why wouldn’t you!!! I use parmesan and Mozzarella but a good pepper jack would be good too! or an sharp white cheddar… Maybe I’ll make a simple cheese quiche one of these days! Mmmmm
  • Fillers – Again I used bacon, spinach and artichoke hearts but you could do sauteed mushrooms too or instead of… seriously there are so many options here! just don’t over fill as you want there to be enough filling to egg ration to bind the quiche together! I’d love to hear what your favorite quiche ingredients are!

This quiche is easy to make and the taste is incredible, spinach, artichoke hearts, bacon and cheese

To make this Bacon, spinach artichoke quiche recipe you’ll need (or like having):

Fast Easy Bacon Artichoke Quiche Recipe

If you try this easy Quiche Recipe and love it as much as we do, please leave a 5 star review.  Be sure to share on Instagram, Facebook and Pinterest and tag me @ashleemariecakes so I can see it and share! If you want to stay updated on new recipes sign up for my newsletter and join my Facebook Group!

quiche is an easy breakfast and it tastes amazing, especially with spinach, artichoke hearts, cheese and bacon

If you love this Bacon Spinach Artichoke Quiche you’ll love these other Breakfast recipes!

Chocolate Chip Coffee Cake | Classic Cinnamon rolls | The BEST French Toast

Liege Waffles | Easy Chocolate Chip Scones | Homemade Cronut

To watch just how easy it is to make this quiche recipe play the video in the recipe card

bacon, cheese and artichoke hearts bring out an amazing flavor to this spinach quiche recipe

Spinach Artichoke Quiche

Course: Breakfast

Cuisine: French

Servings: 10 inch quiche

Author: Ashlee Marie

Ingredients

Pate Brisee

  • 1 C all-purpose flour
  • 5 Tbsp cold butter cubed
  • 1 Tbsp shortening
  • 1/2 tsp salt
  • 1 1/2 tsp white vinegar
  • 6 Tbsp ice water

Quiche

  • 6 lrg eggs
  • 1/2 C whole milk
  • 7 oz artichoke hearts chopped
  • 8 oz fresh spinach chopped
  • 1/4 C onion chopped
  • 2 cloves garlic pressed/chopped finely
  • 2/3 C grated mozzarella
  • 1/3 C grated parmesean
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/3 C bacon bits

Instructions

Pate Brisee

  1. In a food processor combine the flour, butter shortening and salt and process to a coarse meal texture.

  2. Add the vinegar and water and process again, the dough will moisten and pull together

  3. Pat into a disk and wrap in plastic wrap, refrigerate for 15-30 mins

  4. Roll out the pastry dough and place/pat into a 10 inch tart pan, prick the bottom, cover with plastic wrap and refrigerate another 15-30 mins

Quiche

  1. Preheat the oven to 350° F

  2. Beat the eggs and milk together

  3. Add everything else and stir until the mixture is evenly mixed

  4. Pour into the pastry crust

  5. Bake for 35-40 mins until the crust is golden and the quiche is set

Recipe Video

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Easy Breakfast Potatoes – CincyShopper

Breakfast potatoes on a sheet pan.

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These Easy Breakfast Potatoes will make for a perfect side dish for breakfast, brunch, or even dinner. You will find them packed with flavor with crispy outsides and tender insides, just like your favorite diner.

Easy Breakfast Potatoes

Here is the BEST Breakfast Potato recipe, hands down. I make them for a side with our eggs and pancakes for breakfast, or we frequently have them alongside our Simple Salisbury Steaks or Parmesan Crusted Chicken for dinner. Plus the recipe easily doubles, go ahead and serve them for your next breakfast, dinner, brunch, or holiday gathering. Trust me when I say you will receive many compliments, even from the pickiest of eaters.

Easy breakfast potatoes with peppers and onions.

First, I make these breakfast potatoes in the oven. This method simplifies making a big breakfast. Frying taters on the stovetop is always a task that I never liked. The attention required and the mess made was never a simple task. I have now been making our taters in the oven. I find them to be perfectly seasoned, have crispy outsides, and tender insides. It’s a simple recipe that works.

Oven Baked breakfast potatoes on spatula

Tips for Making the Best Breakfast Potatoes:

  • I start with giving my potatoes a good wash and scrub with cold water. I think it works best to wash them and then scrub. You will want to dice your potatoes into small cubes. I try to keep them about 1/2 -3/4 of an inch in size. Using the smaller dice will result in a more crisp and tender potato. Larger potato sizes will take longer to roast, and the results will not be quite the same.
  • I usually use a whole onion diced. If you are not a big onion fan or you are trying to keep the potatoes kid-friendly feel free to use just a 1/2 of an onion, use a bit of onion salt or omit the onion entirely.
  • I find that a half of a large green pepper diced to be perfect. I also add in half of a red pepper diced too! The roasted peppers add the additional flavor and add color. You could additionally throw in some mushrooms if you like.
  • In a large bowl, I whisk together my oil, melted butter, garlic, and spices. Then, I add in the prepared veggies. It’s important to mix everything thoroughly. I make sure that I have coated all of the ingredients well. This process allows the potatoes to gain all the flavor and roast evenly.
  • After I pour my potato mixture on to a sheet pan, I sprinkle with a good dose of paprika. The paprika adds a bit of flavor and color. Next, I place the potatoes in a 400-degree oven for around 15 minutes. I turn them and place them back in the oven for another 10 minutes. Pull them out one more time, flip them, and again into the oven at 500 degrees for about 15 minutes to crisp even more.
  • My family likes to enjoy our potatoes with ketchup and hot sauce. You could add on some sour cream if that is a topping you like with your potatoes.
  • Use a sturdy spatula to loosen your potatoes from the sheet pan.

Breakfast potatoes on a spoon.

What kind of potato is best for breakfast potatoes?

I use a russet most of the time. Red or gold potatoes work too. If you are a fan of sweet potatoes, they are also great with this recipe.

Breakfast potatoes on a plate.

Can I breakfast potatoes be made ahead of time?

Sure they can! Go ahead and make them ahead of time and store them covered in the refrigerator. When you are ready to serve, pop them in a 325-degree oven for around 20 minutes.

Breakfast potatoes with peppers and onions on a plate with text.

Ingredients to make Breakfast Potatoes

4 Russet Potatoes
1 medium Onion
1/2 Green Pepper
1/2 Red Pepper
3 tbsp Olive Oil
2 tbsp melted Butter
1/2 tsp Salt
1/4 tsp Pepper
1/2 tsp Crushed Red Pepper
1/4 tsp Paprika

Ingredients to make easy breakfast potatoes.

How to make the Best Breakfast Potatoes

Preheat oven to 400.
Wash and dice potatoes.
Peel and dice onion.
Remove stem and membrane and dice both half peppers.
In a large bowl, add oil, butter, garlic, salt, pepper, and crushed red pepper. Whisk to blend.
Add diced vegetables to bowl and toss to coat well.
Transfer to baking sheet and sprinkle with paprika.
Bake for 15 minutes.
Use a spatula to flip the mixture
Bake 10 more minutes.
Increase temp to 500.
Flip mixture again and bake 15 more minutes to brown and crisp.

Washing potatoes in a colander.

Dicing the potatoes for breakfast potatoes.

Dicing the onion for breakfast potatoes.

Diced red and green peppers.

Whisking ingredients for breakfast potatoes.

Tossing vegetables for breakfast potatoes

Adding paprika to breakfast potatoes.

Easy breakfast potatoes on a plate.

Oven baked breakfast potatoes with peppers and onions.

Some will call these home fries, and some will call them fried potatoes. I call them breakfast potatoes. No matter what you call them, you will want to try this easy recipe! I guarantee you will find them delicious.

Are you looking for other great potato recipes? You will want to see these that I have shared:

Long collage showing finished easy breakfast potatoes.

Small collage ot easy breakfast potatoes.

RECIPE

Breakfast Potatoes

These Easy Breakfast Potatoes will make for a perfect side dish for breakfast, brunch or even dinner. You will find them packed with flavor with crispy outsides and tender insides, just like your favorite diner.

Course Breakfast

Cuisine American

Ingredients

  • 4 Russet Potatoes
  • 1 medium Onion
  • 1/2 Green Pepper
  • 1/2 Red Pepper
  • 3 tbsp Olive Oil
  • 2 tbsp melted Butter
  • 1/2 tsp Salt
  • 1/4 tsp Pepper
  • 1/2 tsp Crushed Red Pepper
  • 1/4 tsp Paprika

Instructions

  • Preheat oven to 400.

  • Wash and dice potatoes.

  • Peel and dice onion.

  • Remove stem and membrane and dice both half peppers.

  • In a large bowl, add oil, butter, garlic, salt, pepper and crushed red pepper. Whisk to blend.

  • Add diced vegetables to bowl and toss to coat well.

  • Transfer to baking sheet and sprinkle with paprika.

  • Bake for 15 minutes.

  • Use a spatula to flip mixture to other side.

  • Bake 10 more minutes.

  • Increase temp to 500.

  • Flip mixture again and bake 15 more minutes to brown and crisp.

Have you made this recipe?Snap a pic and show us on Instagram or Facebook.Tag me @Cincyshopper or #cincyshopper.

 



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Simple Chicken Fried Steak – CincyShopper

Chicken fried steak on plate with white gravy.

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This Simple Chicken Fried Steak is heavily breaded cubed steak, pan fried, and then topped with the best creamy white gravy. Southern comfort food that is absolutely delicious. You will find it perfect for a easy weeknight dinner or even breakfast. 

Simple Chicken Fried Steak

Some will call this dish Chicken Fried Steak and others will call it Country Fried Steak. Many are confused as to the difference between the two. I seriously always thought they were the same thing. And they basically are.

Plated Chicken Fried Steak with gravy and mashed potatoes.

Chicken fried steak is typically served with a white gravy.  You will usually find country fried steak served with a brown gravy.  Chicken fried steak is breaded a bit heavier so the coating is a bit thicker with more flavor. We prefer Chicken Fried Steak. And, this is the BEST Chicken Fried Recipe I have tried.

Chicken fried steak on plate

What exactly is Chicken Fried Steak? Chicken fried steak starts with beef cubed steak. You read that correctly, beef not chicken. Strange, I know.  The steaks are coated in a seasoned batter and pan fried. Sort of like fried chicken hence the name.

White Gravy on spoon for Chicken Fried Steak

We dredge our steaks in a perfectly seasoned flour mixture, then an egg and milk bath. We then place the steaks back into that flour mixture one more time. Next, we pan fry our cubed streaks until they are slightly golden brown.

Small bowl of white gravy for chicken fried steak.

Lastly, we make the chicken fried steak gravy. I personally feel this dish is all about the white gravy, one of the best I have ever made. It pairs so well with the crispy fried steak. I use the drippings along with some milk and spices. It’s definitely not a boring flavorless gravy. Go ahead and serve an extra small dish on the side because everyone will want more!

Piece of cut Chicken Fried steak on a plate.

Traditional southern recipes are some of my families favorites. My husband is originally from the south so he is a fan of southern comfort food.  This Simple Chicken Fried Steak with creamy flavorful white gravy is one of his all time favorites.

Fork with chicken fried steak and white gravy.

Chicken Fried Steak is great for breakfast or for dinner. I usually serve ours for a simple weeknight dinner. The recipe is so easy and does not take much time to prepare. I serve my Mashed Potatoes along side. If I have enough time, I will also include our Southern Style Green Beans to make this an ultimate southern comfort meal.

Chicken Fried Steak on plate with text.

Many like to serve Chicken Fried Steak for breakfast. If you plan to serve it for breakfast, go ahead and serve it with eggs and maybe some hashbrowns. Your family will love it for whichever meal you serve it.

Ingredients to make chicken fried steak

Ingredients to make Homemade Chicken Fried Steak

Steaks:
2 Eggs
1 cup Milk
2 cup Flour
1/4 tsp Salt
1/8 tsp Pepper
1 tsp Onion Powder
1 tsp Garlic Powder
1 tsp Paprika
2 tsp Chili Powder
2 lbs Cube Steak
3/4 cup Vegetable Oil
2 tbsp Butter
Gravy:
1/2 cup Flour
2 1/2 cup Milk
1/4 tsp Salt
1/4 tsp Pepper
1/2 tsp Onion Powder
1 tsp Garlic Powder

Seasoned cubed steaks for chicken fried steak.

How to make Chicken Fried Steak

Steaks:
Combine milk and eggs in a shallow dish and whisk until well blended.
Combine flour, salt, pepper, onion powder, garlic powder, paprika and chili powder and whisk until well blended.
Pat each steak with paper towel to remove excess moisture.
Lightly salt and pepper each piece of meat on both sides.
Place into the flour mixture. Turn to coat.
Place into the egg mixture. Turn to coat.
Place back into the flour and turn to coat.
Place onto a clean plate.
Repeat with the remaining pieces of meat.
Place oil and butter in a large skillet to about 1/4″ deep.
Heat over medium heat. If oil smokes reduce heat.
Cook the meat, several pieces at a time, about 2 minutes per side, until edges browned.
Transfer cooked steaks to baking sheet in 200 degree oven to keep warm.
Repeat with remaining steaks.
Gravy:
Sprinkle flour over the pan contents.
Whisk together to make brown paste.
Cook until golden brown.
Gradually add in the milk, whisking constantly.
Add remaining ingredients and cook, still whisking, until gravy thickens.
If mixture gets too thick gradually add a little more milk,

Egg and milk wash for chicken fried steak.

Spiced flour mixture for chicken fried steak.

Pan of oil for frying chicken fried steak

Dredging beef cubed steaks for chicken fried steaks

Dipping cubed steaks in egg wash for chicken fried steak.

Second flour dredge for chicken fried steak.

Chicken fried steaks before frying.

Pan frying chicken fried steaks

Making white gravy for chicken fried steaks.

Adding milk to pan for white gravy.

Whisking white gravy for chicken fried steaks

Homemade chicken fried steak on plate.

Tips for making the best Chicken Fried Steak:

  • If your cubed steak seems to be on the thicker side, go ahead and pound it a bit thinner. You will not a over 1/2 inch or so thick.
  • Pat your steaks dry before dipping in your breading mixture. If your meat is too wet, the breading will not hold as well.
  • Be sure to heavily coat your cubed steaks with each mixture. This helps “bind” all of the coating to the steak.
  • When adding oil to your pan, you will want it to be about 1/4 inch deep. Do not let your oil get too hot. If it is smoking, it is way too hot for frying your steaks.
  • You will want to cook until you see no blood running. But a little bit of pink in the middle will be fine.
  • Leave all your grease and bits in your fry pan. These will add so much flavor to your gravy. If your gravy thickens too quickly, go ahead and whisk in some additional milk.
  • Toss each steak in a warm oven after frying to keep them warm as you prepare your remaining steaks and gravy. I set mine at 200 degrees.

Chicken fries steak long collage.

Looking for other family weeknight dinner ideas? You may want to check out these other recipes that I have shared:

Small collage of chicken fried steak with white gravy.

RECIPE

Chicken Fried Steak

This Simple Chicken Fried Steak is heavily breaded cubed steak, pan fried, and then topped with the best creamy white gravy. Southern comfort food that is absolutely delicious. You will find it perfect for a easy weeknight dinner or even breakfast.

Course Main Course

Cuisine American

Ingredients

Steaks:

  • 2 Eggs
  • 1 cup Milk
  • 2 cup Flour
  • 1/4 tsp Salt
  • 1/8 tsp Pepper
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1 tsp Paprika
  • 2 tsp Chili Powder
  • 2 lbs Cube Steak
  • 3/4 cup Vegetable Oil
  • 2 tbsp Butter

Gravy:

  • 1/2 cup Flour
  • 2 1/2 cup Milk
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 1/2 tsp Onion Powder
  • 1 tsp Garlic Powder

Instructions

Steaks:

  • Combine milk and eggs in a shallow dish and whisk until well blended.

  • Combine flour, salt, pepper, onion powder, garlic powder, paprika and chili powder and whisk until well blended.

  • Pat each steak with paper towel to remove excess moisture.

  • Lightly salt and pepper each piece of meat on both sides.

  • Place into the flour mixture. Turn to coat.

  • Place into the egg mixture. Turn to coat.

  • Place back into the flour and turn to coat.

  • Place onto a clean plate.

  • Repeat with the remaining pieces of meat.

  • Place oil and butter in a large skillet to about 1/4″ deep.

  • Heat over medium heat. If oil smokes reduce heat.

  • Cook the meat, several pieces at a time, about 2 minutes per side, until edges browned.

  • Transfer cooked steaks to baking sheet in 200 degree oven to keep warm.

  • Repeat with remaining steaks.

Gravy:

  • Sprinkle flour over the pan contents.

  • Whisk together to make brown paste.

  • Cook until golden brown.

  • Gradually add in the milk, whisking constantly.

  • Add remaining ingredients and cook, still whisking, until gravy thickens.

  • If mixture gets too thick gradually add a little more milk,

Have you made this recipe?Snap a pic and show us on Instagram or Facebook.Tag me @Cincyshopper or #cincyshopper.

 



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Make Fresh Cranberry Sauce In Your Instant Pot In 10 Minutes

Make Fresh Cranberry Sauce In Your Instant Pot In 10 Minutes

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Make Fresh Cranberry Sauce In Your Instant Pot In 10 Minutes

Make Fresh Cranberry Sauce In Your Instant Pot In 10 Minutes.  Do you love cranberry sauce?  Cranberry sauce signals the beginning of the holiday season.  Turkey and ham just are not the same with out cranberry sauce.

I’m going to be completely honest here.  I love canned cranberry sauce.  I do!  But, Thanksgiving and Christmas days both call for something a little more special.  Something that is hand crafted or homemade.  In steps my fresh homemade cranberry sauce.  You are going to love how easy cranberry sauce is to make right at home from fresh cranberries.  Everyone at your family gathering will think you’re a genius and from here on out you’ll be the cranberry sauce friend.  This will be the only thing required from you at family gatherings.  You can thank me later!

Make Fresh Cranberry Sauce In Your Instant Pot In 10 Minutes

There are so many great ways to use cranberry sauce.  I don’t often eat it by itself, but sometimes I love it by itself.  I have used this recipe in a cranberry cheesecake that was amazing! I am going to share that recipe with y’all soon.  I also love adding it to turkey sliders or ham for breakfast.  Get creative and have fun!  Make this recipe your own.

 

Make Fresh Cranberry Sauce In Your Instant Pot In 10 Minutes

Make Fresh Cranberry Sauce In Your Instant Pot In 10 Minutes

Ingredients

  • 2
    lbs
    Fresh Cranberries
    rinsed
  • 3
    cups
    Granulated Sugar
  • 1
    large
    Orange
    Juiced and zested
  • 1
    tsp
    cinnamon
  • 1
    cup
    water

Instructions

  1. Pour fresh cranberries in Instant Pot liner.

  2. Add sugar, juice and zest from orange, cinnamon, and water.

  3. Place lid on instant pot and seal.  Close vent.

  4. Set to manual for 10 minutes.

  5. Once the Instant Pot is finished, allow to naturally release for 10 minutes, then manually release pressure.  

  6. Stir and carefully place in mason jars while warm or wait until it cools to place in refrigerator.  

  7. Cranberry sauce will still be liquid while it is warm, but as it cools, it will turn into more of a gel. 

Instant Pot Bread Pudding With Rum Sauce

Easy 20 Minute Beef And Broccoli In Your Instant Pot

Great Tasting Vanilla Extract In Your Instant Pot For A Fraction Of The Cost

 

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Easy 10 Minute Homemade Applesauce In Your Instant Pot

Easy 10 Minute Homemade Applesauce In Your Instant Pot

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Easy 10 Minute Homemade Applesauce In Your Instant Pot.

Easy 10 Minute Homemade Applesauce In Your Instant Pot.  Do you love applesauce?  We do around our house!  We love to eat it by itself and we also love adding it to our favorite recipes.  When September hits and apples go on sale everywhere, we set out to make applesauce.

Easy 10 Minute Homemade Applesauce In Your Instant Pot

The best part about making your own applesauce is that you can choose what goes in it.  We like sugar and cinnamon in our applesauce.  You can also use honey, maple syrup, artificial sweetener, or no sweetener at all.  You can also add a couple of eggs, flour, baking soda, and baking powder to make an amazing cake.  This is why I love making my own recipes and creating new ones.  When you know how to create things yourself, you learn so much about cooking, saving time, and saving money!  Give this recipe a try.  If you love it, then keep it like it is.  If not, change it up and make it your own.  Let me know, in the comments below, how you like to use applesauce the most!

Easy 10 Minute Homemade Applesauce In Your Instant Pot

Applesauce is a great way to create a moist pastry without adding all of the fat with oils.  If you don’t add cinnamon to it, you can use applesauce for tons of recipes, cakes, and breads as a substitute for oil.  So, grab your Instant Pot and get going!

Easy 10 Minute Homemade Applesauce In Your Instant Pot

Easy 10 Minute Homemade Applesauce In Your Instant Pot

Ingredients

  • 8
    Medium
    Fuji & Granny Smith Apples
    chopped
  • 1/8
    cup
    brown sugar
  • 1
    tsp
    ground cinnamon
  • 1
    cup
    water

Instructions

  1. Add all of the ingredients to your Instant pot in order.

  2. Set your Instant Pot to medium pressure for 10 minutes, seal, and start.

  3. Allow to naturally release, then carefully remove lid and give a quick mix with your mixer.  Just enough to blend it all together.  

  4. Serve warm or cold and enjoy! 

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Author

Disclosure: Acadiana’s Thrifty Mom receives free products for review purposes, and may sometimes be compensated for posts. Posts may also contain marketing links . All opinions expressed are solely from Acadiana’s Thrifty Mom and were not influenced by any form of compensation. Please see the Disclosure Policy for complete details.

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