500+ Easy Main Dish & Entree Recipes - Barefeet In The Kitchen

How to Roast the Best Turkey in just one hour!

Mary Younkin — Mon, 06 Nov 2023 10:30:00 +0000

If you want something a little different for your Thanksgiving this year, this roast turkey with herbs and wine is a great way to go. Using this method, you can cook a 12-pound turkey from start to finish in under an hour!

Fastest Way to Cook a Turkey

This recipe lets you skip carving at the table and speed up the roasting process. By cutting the turkey into parts before cooking, you get a faster and easier way to make a great roasted turkey.

This method produces an unbelievably moist turkey, full of flavor from fresh herbs and wine. Best of all, I especially love being able to serve the turkey within minutes from the oven without waiting for it to be carved.

I served this turkey to a friend who was visiting years ago and she went crazy for it. This is now her favorite way to cook a turkey and I can’t recommend it highly enough.

While we’re on the subject of turkey, if you’re lucky enough to have leftover turkey, this Creamy Turkey Noodle Soup is comfort food at its best. It’s a down-home combination of leftover turkey meat, carrots, celery, and hearty egg noodles that’ll keep you warm on a cold winter night and perk you up when you’re feeling under the weather.

Turkey Seasoning

This herb roasted turkey recipe uses two different varieties of wine to bring out the best in the roast turkey. White wine is added right to the roasting pan, then marsala wine is mixed with the juices along with cranberry sauce or jam to drizzle on top of the finished turkey.

The herbs for turkey are simple and easy to find fresh in most grocery stores throughout the holidays. Sage, rosemary, and thyme add aroma and herbiness to the roast turkey that’s hard to beat. The combination of flavors is uncomplicated but incredibly flavorful.

Sprinkle some salt and pepper over the turkey along with those herbs and your bird will be ready for the oven.

How to Break Down a Turkey

If you use a butcher to cut up your turkey, this meal is a breeze. If you are going to section it yourself, here’s a step-by-step tutorial for breaking down the raw bird. Allow at least 15-20 minutes to section the bird, if you’ve never done it before.

Cutting the turkey into parts is the most cumbersome part of this recipe but it’s not as difficult as you might think. The nice part is that carving the turkey will be a breeze when it’s done cooking.

How to Cook a Turkey in Parts

This recipe begins by cutting your whole turkey into pieces and coating them with olive oil and herbs. You will start the drumsticks first, pouring wine right into the pan with the bird and roasting for about 15 minutes.

The turkey breasts and thighs are added to the pan skin side up and everything cooks together for another 45 minutes or until the interior of the breast reaches 160 degrees.

While the meat rests, strain the juices from the pan into a saucepan and simmer with cranberry sauce, marsala wine, and more herbs.

Serve the turkey on a platter accompanied by a small pitcher of the juices for some of the most delicious turkey you’ve ever had!

Several years ago, I wrote Simple Turkey Roasting for Beginners a.k.a. “Everything I wish I’d known that no one ever mentions about cooking turkeys.” That’s a great post to check out for tips on roasting a traditional whole bird.

I wish more people knew how easy it is to cook turkey when it’s divided into parts BEFORE cooking. It saves time in the oven and makes it easier and faster to serve.

How long to cook a turkey largely depends on its size. Dividing the turkey into parts enables the meat to cook faster as it takes less time for the heat to reach each part of the meat. That’s why this roast turkey is done after just one hour in the oven.

Roast Turkey with Herbs

You’ll start by preheating the oven to 400°F. In a large roasting pan, coat the turkey pieces with the oil. Sprinkle with salt, pepper, and about 2/3 of the fresh herbs.

Remove the thighs and the breasts to a separate bowl. Place the drumsticks and wings in the pan skin side down. Add the wine to the pan with the turkey. Roast for 15 minutes.

Remove the turkey from the oven and turn over the drumsticks and wings. Add the breasts and thighs to the pan, skin side up.

Roast for 45 minutes, or until a thermometer inserted in the breast reads 160 degrees. Transfer the meat to a cutting board and tent with foil, any pinkness should fade as the meat rests.

Strain the pan juices into a saucepan. Add marsala, jam, and the remaining herbs. Bring to a boil and then reduce heat to a simmer for about 3 minutes, season with salt to taste.

Pour juices into a small pitcher for serving. Carve the thighs and breast meat into chunks and arrange the pieces on a platter.

Leftover Turkey Recipes

My favorite part of making a roast turkey for Thanksgiving, Christmas, or another special occasion is having leftover turkey to cook with for days after.

The leftover turkey is great in the typical post-holiday turkey sandwiches, wraps, and salads of course, but I also love getting a little more adventurous with my leftovers.

This Southwest Turkey Salad Chopped Salad is one of my favorite ways to use up leftover turkey for a quick lunch or light dinner. Another favorite go-to salad for the day after a big holiday is this Turkey and Walnut Salad with Cranberry Dressing.

Tender chunks of savory turkey and aromatic vegetables are baked together inside of a flaky pie crust. My whole family gives this Leftover Turkey Pot Pie two big thumbs up!

Next time I make this turkey and end up with leftovers to spare, I plan to try these delicious looking Leftover Turkey Taquitos too.

How to Roast the Best Turkey in just one hour!

Want something a little different for your Thanksgiving this year, this roast turkey with herbs and wine is a great way to go. You can cook a 12-pound turkey from start to finish in under an hour with this method!

Course Main Course

Cuisine American

Prep Time 20

Cook Time 1

Total Time 1 20

Servings

Calories 378kcal

Ingredients

1 turkey cut into 7 or 8 pieces, about 12-15 pounds
¼ cup olive oil
1 tablespoon minced fresh sage
1 tablespoon minced fresh thyme
1 tablespoon minced fresh rosemary
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup white wine
⅓ cup marsala wine
3 tablespoons cranberry sauce or red currant or raspberry jam

Instructions

Preheat oven to 400°F. In a large roasting pan, coat the turkey pieces with the oil. Sprinkle with salt, pepper, and about ⅔ of the fresh herbs.
Remove the thighs and the breasts to a separate bowl. Place the drumsticks and wings in the pan skin side down. Add the wine to the pan with the turkey. Roast for 15 minutes.
Remove the turkey from the oven and turn over the drumsticks and wings. Add the breasts and thighs to the pan, skin side up. Roast 45 minutes, or until a thermometer inserted in the breast reads 160 degrees. Transfer the meat to a cutting board and tent with foil, any pinkness should fade as the meat rests.
To make the gravy, strain the pan juices into a saucepan. Add marsala, jam, and the remaining herbs. Bring to a boil and then reduce heat to a simmer for about 3 minutes, season with salt to taste. Pour juices into a small pitcher for serving. Carve the thighs and breast meat into pieces and arrange on a platter.

Nutrition

{originally published 11/14/12 – recipes notes and photos updated 11/6/23}

recipe adapted from and with thanks to Sunshine Margaret

The post How to Roast the Best Turkey in just one hour! appeared first on Barefeet in the Kitchen.

Shrimp Boil

Mary Younkin — Wed, 01 Nov 2023 08:30:00 +0000

This is a classic shrimp boil with fresh shrimp, potatoes, corn, and sausage, boiled in a flavorful spicy broth, plus an abundance of additional fresh vegetables!

This stovetop shrimp boil is based on my cousin Rick’s crawfish boil recipe which also includes an abundance of vegetables. The vegetables turn out so flavorful, that I’m often left wishing I’d added even more to the pot.

Shrimp Boil on the Stove

I was determined to recreate our Louisiana crawfish boil as soon as we were home again, but guess what? Crawfish are a bit difficult to source in Ohio. Just in case you were wondering.

I’m happy to tell you that after learning from Rick, our family’s crawfish expert, my first attempt at a Louisiana shrimp boil on the stove turned out fabulously and we will be doing this on repeat in the future.

It turns out that a seafood boil is a heck of an awesome experience for everyone – expert or amateur!

Stovetop Shrimp Boil Equipment

I chose to recreate the seafood boil on the stove and I wanted to be able to cook enough for our family and some friends. So, this equipment meets my needs perfectly.

If you only need to feed 2-4 people, or if you don’t care about all the extra ingredients, you can reduce the recipe amounts below. That said, please care, the extras add so much awesomeness to a seafood boil!

Most of the necessary boil equipment for a smaller-scale boil is likely already in your kitchen and you’ll only need an 8, 10, or 12-quart pot. (That 12-quart pot is a screaming deal, btw.)

Shrimp vs Crawfish

There really isn’t much difference between the two recipes or methods. It boils down, ha, to personal preference. If you live in an area that makes crawfish more accessible when it is in season, go for it!

With regard to flavor, crawfish have a more subtle and sweet flavor that’s similar to lobster. Shrimp are slightly stronger in flavor and can also be a bit salty at times.

I enjoyed the crawfish very much and highly recommend trying a crawfish boil if you have the opportunity.

However, we’re a family of shrimp lovers, so between that fact and the obviously easier-to-source ingredient, shrimp is our preference at home.

While pineapple isn’t always used in a boil, we love adding it. The pineapple soaks whole in the boiling seasoning and spices.

The result is sweet and spicy, perfectly softened with a firm bite remaining. There is never a scrap of the sliced pineapple leftover.

Shrimp Boil Ingredients

You’ll need the following ingredients for a Louisiana-style shrimp boil:

Zatarain’s Crawfish, Shrimp & Crab Boil seasoning packets
Zatarain’s Concentrated Shrimp & Crab liquid boil
Salt (basic iodized salt, nothing fancy)
Cayenne pepper
Onions
Lemons
Pineapple
Garlic
Small red or yellow potatoes, not bite-size
Mushrooms
Carrots
Olives
Shrimp
Sausages
Corn
Cauliflower
Green Beans

Please note that the cooking time in the recipe card is approximate. You’ll add ingredients to the pot as outlined in the instructions each time the pot returns to a boil. How long that will take depends on how big the pot is and how much water you’re boiling, as well as how many ingredients you are adding.

You’ll notice in the printable recipe that the quantity of shrimp and sausage is left up to you.

I have a family of hearty meat eaters and I always use the doubled amounts. If we’re lucky enough to have anything leftover, the shrimp boil makes terrific leftovers too.

Shrimp Boil Recipe

Fill a giant pot of water halfway and bring to a boil.

Add the seasoning packets, liquid boil, salt, and a whole lot of cayenne pepper.

Add the onions, lemons, potatoes, and fresh pineapple, and return to a boil.

When the pot is boiling, add the garlic, mushrooms, carrots, and olives.

Return to a full boil. Then add the corn, cauliflower, green beans, and sausage.

Add more cayenne at this point, if you want it extra spicy. Bring the pot back to a full boil.

How Long to Boil Shrimp

Add the shrimp to the pot while the water is boiling.

Cook just until the shrimp begins to turn opaque and the shells are pink, about 2 to 3 minutes.

Use a strainer to pull the food from the pot and transfer it to a large tray or bowl. Pull the pineapple and use a sharp knife to slice it thinly.

Serve immediately with Cajun dipping sauce.

Easy Shrimp Recipes

While a shrimp boil turned out to be a very simple thing to do on the stovetop – just boil water, season it, and start adding things to the pot – I’ll admit that it felt a bit overwhelming initially.

If you’re craving shrimp, but not quite ready to do your own stovetop boil, check out these easy shrimp recipes for more dinner ideas.

Buttery, garlicky shrimp with plenty of bright lemon is something I can never get enough of. I have a hard time resisting eating these Garlic Butter Shrimp straight out of the pan each time I cook them.

Spicy sausage and tender shrimp make this Cajun Jambalaya Pasta a dinner that’ll leave everyone asking for seconds. This saucy one-pot pasta is a weeknight dinner you are going to love.

Every bite of this garlicky Shrimp Zucchini Stir Fry is pure shrimp-loving heaven – and you can make it start to finish in under 15 minutes.

Homemade Shrimp Ramen is a quick and satisfying twist on the classic Japanese dish. With simple ingredients and minimal prep, this easy recipe offers a flavorful shortcut to a delicious bowl of noodles, succulent shrimp, and aromatic broth.

Sweet and spicy, this Pineapple Shrimp Stir Fry is a skillet full of sautéed shrimp tossed in a spicy barbecue sauce with sweet chunks of pineapple and red peppers.

Shrimp Boil

This is a classic shrimp boil with fresh shrimp, potatoes, corn, and sausage, boiled in a flavorful spicy broth, plus an abundance of additional fresh vegetables!

Course Main Course

Cuisine American

Prep Time 30

Cook Time 1 30

Total Time 2

Servings

Calories 525kcal

Ingredients

2 3-ounce packages Zatarain's Crawfish Shrimp & Crab Boil seasoning
8 ounces Zatarain’s Concentrated Shrimp & Crab liquid boil
1 cup iodized salt (basic table salt, nothing fancy)
1-4 tablespoons cayenne pepper
1 yellow onion halved
2 lemons halved
1 fresh pineapple top and bottom removed, peeled, and left whole
2 pounds small red or yellow potatoes not bite-size
4 heads of garlic
5-8 ounces button or crimini mushrooms whole
1 pound whole carrots scrubbed, trimmed, and cut in half
6 ounces canned black olives do not drain
3 ears of corn broken in half OR 6-8 ct frozen mini ears of corn
1 small head of cauliflower leaves removed
1 pound green beans trimmed
1-2 pounds andouille sausage or smoked sausage cut into 2-3 inch pieces
2-4 pounds large shrimp deveined with shell-on

Instructions

Fill a giant pot of water halfway and bring to a boil. Add the seasoning packets, liquid boil, salt, and a whole lot of cayenne pepper.
Add the onions, lemons, potatoes, and fresh pineapple, and bring to a boil. When the pot is boiling again, add the garlic, mushrooms, carrots, and olives. Return to a full boil.
Add the corn, cauliflower, green beans, and sausage. Add more cayenne, if you want it spicy. Bring the pot back to a full boil.
Add the shrimp to the pot. Cook just until the shrimp start to turn opaque and the shells are pink, about 2 to 3 minutes.
Use a strainer to pull the food from the pot and transfer it to a large tray or bowl. Pull the pineapple and use a sharp knife to slice it thinly.
Serve immediately with Cajun dipping sauce.

Notes

You’ll notice that the quantity of shrimp and sausage is left up to you. I have a family of hearty meat eaters and I always use the doubled amounts. If we’re lucky enough to have anything leftover, the shrimp boil makes terrific leftovers too.

Please note that the cooking time here is approximate. You’ll add ingredients to the pot as outlined in the instructions each time the pot returns to a boil. How long that will take depends on how big the pot is and how much water you’re boiling, as well as how many ingredients you are adding.

Nutrition

The post Shrimp Boil appeared first on Barefeet in the Kitchen.

Louisiana Crawfish Boil

Mary Younkin — Wed, 25 Oct 2023 08:30:00 +0000

Step-by-step photos and instructions for a Louisiana-style Crawfish Boil loaded with vegetables and so much flavor!

So. Much. Fun. There are a whole lot of adjectives I could use to describe my introduction to a crawfish boil, but WOW sums it up nicely.

I’m laying out all the steps here so you can set up and cook a Louisiana seafood boil with shrimp or crawfish. Spoiler alert – doing a Louisiana-style seafood boil on the stove is much simpler than you might think. (Click here to get the directions specifically for a shrimp boil.)

Heads up – this is going to be a long one. If you are just here for the instructions, hit that handy “jump to recipe” button at the top of the post.

Crawfish Boil

While in Louisiana for Sean’s family reunion, our cousin Rick volunteered to do a Louisiana-style crawfish boil for us. And oh, there really aren’t words for how excited I was to experience this for the first time.

As far as eating crawfish goes, if you aren’t familiar with them already, they taste like a cross between their crustacean cousins lobster and shrimp. What’s not to love about that?

I was thrilled we were able to be there from start to finish and learn from the master. And yeah, Rick is a legit master of the seafood boil. Don’t miss the custom skimmer, the crawfish on his belt and his hat, and the very cool stirring paddle in some of the photos for evidence of his passion for it all.

Crawfish boils are a social event in Louisiana – and wherever else you might be lucky enough to enjoy one. This isn’t just a meal shared with friends or family. It’s an experience. (Have I stated that clearly enough?)

Ha, and here’s a pro tip for you: Don’t wear white, friends. That’s a rookie move and your Tide stick will be put to good use after the boil. Just ask me how I know this.

Crayfish vs Crawfish

First things first, is it a crawfish? a crayfish? a crawdad? Yes to them all. The name you are most likely to use simply depends on where you live or where you grew up.

Louisianans call them crawfish, whereas people in northern states are more likely to say crayfish. In the southwest, where I grew up, we called them crawdads.

My Uncle Clarence would catch as many crawdads from the edge of the lake as he could on our annual family camping trips and then bring them back to camp. He’d boil them in a little saucepan on our camp stove and we’d dip those minuscule bits of meat from the tails in melted butter.

Definitely more of a fun memory than a meal, but nonetheless, I suppose that was technically my first crawdad boil. I sent him photos of our boil in Louisiana and it was fun to share the memory with him again.

Crawfish Boil Equipment

For a full outdoor crawfish boil, you’ll need the following equipment:

Burner (and a fuel source) (This outdoor burner includes the pot too!)
Giant pot
Extra long stirring paddle
Extra long skimmer ladle
Table or nearby area for ingredients

If you’re just getting started, there’s no need to go crazy with a massive crawfish pot, but don’t let me stop you if that sounds like fun. A simple 60-quart stockpot is all you need for small to medium-sized boils. (This pot comes with a handy strainer basket.)

Stovetop Boil Equipment

If you only need to feed 2-4 people, or if you don’t care about all the extra ingredients, you can reduce the recipe amounts below. That said, I think you should add them all, as the extras add so much awesomeness to a seafood boil!

Most of the necessary boil equipment for a smaller-scale boil is likely already in your kitchen and you’ll only need an 8, 10, or 12-quart pot. (That 12-quart pot is a screaming deal, btw.)

Crawfish Boil Ingredients

The ingredients listed in the recipe card will provide enough food for 6-8 people, likely when doing a smaller crawfish boil on the stove.

You can adjust the amounts below by sliding the serving size up or down according to your needs.

You’ll need the following ingredients for a Louisiana-style crawfish boil:

Zatarain’s Crawfish, Shrimp & Crab Boil seasoning packets
Zatarain’s Concentrated Shrimp & Crab liquid boil
Salt (basic iodized salt, nothing fancy)
Cayenne pepper
Onions
Lemons
Pineapple
Garlic
Small red or yellow potatoes, not bite-size
Mushrooms
Carrots
Olives
Crawfish
Sausages
Corn
Cauliflower
Green Beans

Cajun Crawfish Boil

Depending on where you live, you may be able to find the seasonings both locally and/or in smaller quantities. Don’t be afraid of the cayenne pepper here, friends. I linked the large container above, because I watched Rick add at least two cups of it into the pot of water. The result was a bit of heat, but honestly not all that much.

If you aren’t a fan of sausage, that can be skipped as well. Keep in mind though, the sausage offers an appreciated alternative for any guests who may not be fans of seafood, yet would like to enjoy the boil with you.

Sausage also offers a more frugal meat option, in addition to the seafood, if you have a large family, a crew of meat lovers, or teenage boys who will enjoy having more meat variety included.

The vegetables in the boil are all optional, so feel free to adjust them as you like. That said, I highly recommend trying a boil with all of them.

The variety here makes a big difference in the final result. Doing a seafood boil with so many different ingredients delivers awesome results!

While pineapple isn’t always used in a boil, I am so glad that it was there. The pineapple soaks whole in the boiling seasoning and spices.

The result is sweet and spicy, perfectly softened with a firm bite remaining. There wasn’t a scrap of the sliced pineapple left at the end of the day.

Washing Crawfish

Rinse the crawfish well before cooking. You can use a handy crawfish washer like this one, if you’re diving into the whole full-blown crawfish boil experience, but you can also simply wash a smaller amount in a clean sink. Remove any dead crawfish before cooking.

While some people choose to salt the water in an attempt to purge the crawfish, it’s not always recommended or proven useful. So, rinse them well, but save the salt. However, if you choose to salt/purge them, that’s fine too.

If you’ve purchased crawfish in a mesh sack, you can submerge it in fresh water multiple times until the used water is clear.

How to Do a Crawfish Boil

The fun begins with a giant pot of water. Add the seasoning packets, liquid boil, salt, and a whole lot of cayenne pepper.

Add the onions, lemons, potatoes, and fresh pineapple, and bring to a boil. When the pot is boiling, add the garlic, mushrooms, carrots, and olives. Return to a full boil.

Add the sausage and the crawfish. Add more cayenne, if you want it spicy.

Bring the pot back to a full boil for just a few minutes and then turn off the heat.

Add the corn, cauliflower, and green beans, and let everything rest for about 15 minutes.

Test the crawfish to see if they’ve absorbed the flavors, and try not to burn your mouth on the irresistible hot vegetables and olives.

Use a strainer to pull the food from the pot and transfer it to a large tray or bowl. Pull the pineapple and use a sharp knife to slice it thinly.

Serve with Cajun dipping sauce and enjoy!

How Long to Boil Crawfish

Return the pot to a boil after adding the crawfish and boil for about 3-5 minutes. The crawfish will turn a bright red and float to the top of the pot.

Turn the heat off and allow the crawfish to soak for an additional 15-45 minutes. (Rick typically lets them soak for the full 45 minutes.) The crawfish will start sinking as they absorb the flavoring from the pot.

Pull a crawfish from the pot and break off the tail, tip the body upside down, and see if liquid drips out. When this happens, the crawfish is ready to eat.

Drain or strain the ingredients from the pot and serve immediately.

Louisiana Crawfish Boil

Step-by-step photos and instructions for a Louisiana-style Crawfish Boil loaded with vegetables and so much flavor!

Servings

Calories 707kcal

Ingredients

1 package Zatarain's Crawfish Shrimp & Crab Boil seasoning packets
8 ounces Zatarain's Concentrated Shrimp & Crab liquid boil
1 cup salt basic iodized salt, nothing fancy
¼ cup cayenne pepper plus more for heat
1½ yellow onions halved, outer skin removed
2 lemons halved
½ fresh pineapple rind removed and left whole
4 heads of garlic whole
2 pounds small red or yellow potatoes not bite-size
5-8 ounces button or crimini mushrooms whole
1 pound full-size carrots cut in half
6 ounces canned black olives do not drain
20 pounds crawfish about 3-4 pounds per person
1-2 pounds andouille sausage or smoked sausage cut into 2-3 inch pieces
3 ears corn husks removed and broken in half
1 small head of cauliflower leaves removed
1 pound green beans trimmed

Instructions

Rinse the crawfish well before cooking. You can use a handy crawfish washer like this one, if you're diving into the whole full-blown crawfish boil experience, but you can also simply wash a smaller amount in a clean sink. Remove any dead crawfish before cooking.
Fill your giant pot about half full of water and bring it to a boil. Add the seasoning packets, liquid boil, salt, and a whole lot of cayenne pepper.
Add the onions, lemons, potatoes, and fresh pineapple, and return it to a boil. When the pot is boiling, add the garlic, mushrooms, carrots, and olives. Return to a full boil.
Add the sausage and the crawfish. Add more cayenne, if you want it spicy. Return the pot to a boil after adding the crawfish and boil for about 3-5 minutes. The crawfish will turn a bright red and float to the top of the pot.
Turn the heat off and add the corn, cauliflower, and green beans. Allow the crawfish to soak for an additional 15-45 minutes. They will start sinking as they absorb the flavoring from the pot.
Pull a crawfish from the pot and break off the tail, tip the body upside down, and see if liquid drips out. When this happens, the crawfish is ready to eat.
Use a strainer to pull the food from the pot and transfer it to a large tray or bowl. Pull the pineapple and use a sharp knife to slice it thinly. Serve with Cajun dipping sauce.

Nutrition

The post Louisiana Crawfish Boil appeared first on Barefeet in the Kitchen.

Oven Baked Boneless Chicken Thighs

Mary Younkin — Mon, 16 Oct 2023 08:30:00 +0000

Flavorful and tender marinated boneless skinless chicken thighs can be cooked on the grill or baked in the oven. We eat a great deal of chicken in this house and this is one of my favorite ways to cook boneless skinless thighs in the oven.

With just a little pre-planning, this makes a great weeknight meal. My oldest son compares the taste of this chicken to his favorite restaurant chicken dish, which makes this “fancy” tasting enough for a special occasion meal too, in my book!

Marinated Chicken Thighs

Boneless skinless chicken thighs soak up all the flavor of this tangy, savory marinade. The marinade itself is a simple blend of soy sauce, vinegar, olive oil, lemon juice, and spices.

After whisking all the ingredients together, just pour the marinade over the chicken thighs and let it marinate.

The more time you can devote to marinating the chicken thighs, the better the flavor will be.

How Long to Marinate Chicken Thighs

I’ve made this chicken many different times now and marinating the chicken for the full 24 hours makes a big difference in the flavor for this recipe.

While the chicken technically takes 24 hours to prepare, nearly all of that time is completely hands-off.

Start the chicken marinating on a Sunday afternoon and you’ll have yourself a delicious Monday night dinner!

You’ll need the following ingredients to make this chicken marinade:

olive oil
soy sauce
Worcestershire sauce
red wine vinegar
lemon juice
dry mustard
black pepper

Baking Boneless Chicken Thighs

Boneless chicken thighs are often easier to prepare and eat than chicken with the bone-in. If you buy your chicken boneless from the store, you pay for that convenience.

You can save on that price difference by learning to de-bone chicken at home! I have a handy guide for How to De-Bone a Chicken Thigh on the site for just this reason.

Removing bones from chicken thighs is a handy skill to have even if you do usually opt to buy your chicken already de-boned. It’s easy to master and allows the chicken to cook faster, ultimately saving you time.

How Long To Bake Skinless Chicken Thighs

The trickiest part of cooking chicken is always knowing exactly how much time it takes until it’s done.

When I was first learning to cook chicken, this is what I worried about the most. Too much time in the oven can leave you with tough, dry, chewy meat while too little time can have serious food safety risks.

That said, how long should you bake boneless chicken thighs? With this recipe, I recommend leaving the chicken in the preheated oven for 25 minutes to start.

If the juices run clear, the chicken is done. If they’re not clear yet, leave the chicken thighs in the oven for another 5 – 10 minutes, checking on them every few minutes.

Keep in mind that chicken thighs don’t turn white when they’re fully cooked so you do need to keep an eye on those juices.

When in doubt, reach for your meat thermometer to check the internal temperature of the chicken. It should be at least 165 degrees Fahrenheit when fully cooked.

Oven Baked Chicken Recipes

I love pan-fried chicken and grilled chicken, but oven-baked chicken is so easy, versatile, and delicious that it’s one of the most frequent meals I make for my family. These Marinated Chicken Thighs are juicy, tender, and full of rich, savory, tangy flavor.

If you like your chicken crispy it’s possible to get those results from oven cooking, too.

Oven Baked Crispy Chicken has the crispiness and flavor of frying without any time spent over the stove. This Crunchy Baked Chicken is a healthier and easier (but just as delicious) take on crispy crunchy fried chicken legs that’s unbelievably good.

When I want the essence and taste of barbecue but don’t have time or energy (or the right weather) to fire up the grill, I love to make Oven Broiled Chicken with BBQ Sauce.

For an Asian take on marinated oven baked chicken, try this Sticky Asian Chicken. It features a super easy marinade of just four ingredients that’s just perfect for busy weeknight meals.

There are so many tasty ways to make baked chicken, but these Marinated Chicken Thighs are near the top of the list for sure.

You can find my full guide to different recipes for Baked Chicken Thighs here.

And for a whole new way to cook chicken, try these Instant Pot Chicken Thighs.

This chicken pairs well with just about any side dish. I served it with Roasted Red Potatoes and Sauteed Summer Squash, Bell Peppers and Onions and my entire family enjoyed the whole meal.

The chicken is also delicious with Lemon Butter Pasta and Rice Pilaf.

The directions below are for baking marinated chicken thighs in the oven, but this chicken also works great on the grill.

Oven Baked Boneless Chicken Thighs

These are flavorful and tender oven baked chicken thighs that can be cooked on the grill or in the oven.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 35

Marinade Time 1

Total Time 40

Servings servings

Calories 304kcal

Ingredients

1 cup olive oil
1/2 cup soy sauce
1/3 cup Worcestershire sauce
1/3 cup red wine vinegar
4 tablespoons lemon juice
4 teaspoons dry mustard
2 teaspoons black pepper
6-8 boneless skinless chicken thighs

Instructions

Marinade Instructions

Whisk together everything except the chicken for the marinade. Place the chicken into a gallon-size zip-close bag and then pour the marinade over it.
Place in the refrigerator and let it marinate for 24 hours. Turn the bag over a couple of times throughout the day, to ensure that everything is covered in marinade.

Baking Instructions

When you are ready to cook the chicken, preheat the oven to 350 degrees. Line a large baking sheet with foil and then place the chicken thighs on the foil.
Bake for 25-35 minutes, checking every few minutes after 25. Chicken thighs will not turn white, so determine whether it is done cooking by when the juices are clear.

Nutrition

{originally posted 6/17/11 – recipe notes and photos updated 3/9/20}

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Easy Shrimp Ramen

Mary Younkin — Wed, 04 Oct 2023 08:30:00 +0000

This homemade shrimp ramen is a quick and satisfying twist on the classic Japanese dish. With simple ingredients and minimal prep, this easy recipe offers a flavorful shortcut to a delicious bowl of noodles, succulent shrimp, and aromatic broth. Perfect for busy days when you crave a comforting meal without the fuss.

Shrimp Ramen

It’s been a great week for cookbook reviews over here. My friend Gina’s newest cookbook, Skinnytaste Simple: Easy Healthy Recipes with 7 Ingredients or Fewer, arrived this past weekend and almost immediately I sat down to flip through it. I have at least a dozen recipes bookmarked already and I can hardly wait to try them all.

This Shortcut Shrimp Ramen was a must-make as soon as I spied it in the book. I had shrimp in the freezer, mushrooms in the fridge, and ramen noodles in the pantry.

Easy Homemade Ramen

The simple flavors in this recipe work well together. The result is a mild-flavored broth, not at all salty (like those ramen packets tend to be) and it can easily be kicked up with soy sauce or your favorite hot sauce.

We added generous amounts of gochujang sauce and all voted this meal a complete win. Much like the first time we made Egg Drop Soup a dozen years or more ago, homemade ramen was an instant hit. This is going to be a staple around here now.

Shrimp Ramen Noodles

You’ll need just a few ingredients to make this recipe:

shrimp
olive oil
fresh ginger and garlic
chicken stock
mushrooms
instant ramen noodles (flavor packet discarded)
soy sauce, gochujang, or Sriracha for serving

Shrimp Ramen Recipe

Begin by rinsing the shrimp. Remove the shells and tails, and devein if needed. Lay the shrimp out on a paper towel-lined tray. Pat dry.

In a large pot, heat the olive oil over medium-high heat. Add the ginger and garlic and saute until fragrant, about 30 seconds.

Add the shrimp and saute until almost cooked through, about 60-90 seconds. (The shrimp will finish cooking in the soup later.) Transfer the shrimp to a plate.

Add the broth and the mushrooms to the pot and bring to a boil. Reduce the heat to a low simmer and cover with a lid. Cook for 5-6 minutes, until the mushrooms have softened.

Stir in the ramen noodles and cook until tender, about 3 minutes. Taste the broth and adjust the salt as needed. Return the shrimp to the pot and remove from the heat.

Divide into 4 bowls and top with green onions. Add soy sauce and hot sauce to each serving, as desired.

Easy Shrimp Recipes

Do you love quick and easy, no-fuss shrimp dishes as much as we do? You’re likely to love this shrimp ramen recipe, and the odds are good that you’ll enjoy these recipes too.

Shrimp and Sausage Fried Rice has officially been added to the list of our favorite dinners. This easy recipe is a “two thumbs up,” kid-approved, hearty-as-can-be skillet meal; perfect for a weeknight dinner!

Spicy Orange Garlic Shrimp has been one of our favorite shrimp recipes for so long; I probably went over 5 years without making a different shrimp recipe. This is a very simple recipe that packs a lot of awesome flavor.

Sweet and Spicy Pineapple Shrimp Stir Fry is a skillet full of sautéed shrimp tossed in a spicy barbecue sauce with sweet chunks of pineapple and red peppers.

Zesty and smoky flavors come together in this Chili Lime Shrimp. With little more than a simple marinade of fresh lime juice, chili powder, and plenty of garlic, every bite will leave you craving just one more. And because shrimp requires only a few minutes time to marinate, this recipe adds up to a terrific last-minute dinner option.

Shrimp Ramen

With simple ingredients and minimal prep, this easy ramen recipe offers a flavorful shortcut to a delicious bowl of noodles, succulent shrimp, and aromatic broth.

Course Main Course, Soup

Cuisine American

Prep Time 15

Total Time 15

Servings servings

Calories 263kcal

Ingredients

16 ounces raw large shrimp peeled, tails removed, and deveined
1 teaspoon olive oil
2 teaspoons grated fresh ginger
4 garlic cloves minced
7 cups chicken stock (adjust salt to taste if using low-sodium or homemade stock)
5 ounces crimini or shiitake mushrooms thinly sliced
2 (3-ounce) packages instant ramen noodles flavor packet discarded
3 green onions thinly sliced
low-sodium soy sauce
gochujang or Sriracha hot sauce

Instructions

Rinse the shrimp and lay them out on a paper towel-lined tray. Pat them dry. In a large pot, heat the olive oil over medium-high heat. Add the ginger and garlic and saute until fragrant, about 30 seconds. Add the shrimp and saute until almost cooked through, about 60-90 seconds. (The shrimp will finish cooking in the soup later.) Transfer the shrimp to a plate.
Add the broth and the mushrooms to the pot and bring to a boil. Reduce the heat to a low simmer and cover with a lid. Cook for 5-6 minutes, until the mushrooms have softened.
Stir in the ramen noodles and cook until tender, about 3 minutes. Taste the broth and adjust the salt as needed. Return the shrimp to the pot and remove from the heat.
Divide into 4 bowls and top with green onions. Add soy sauce and hot sauce to each serving, as desired.

Nutrition

The post Easy Shrimp Ramen appeared first on Barefeet in the Kitchen.

Sweet Potato Hash with Eggs

Mary Younkin — Wed, 20 Sep 2023 08:30:00 +0000

Roasted sweet potatoes, crisp warm baby spinach, and spicy breakfast sausage are all topped with an egg in this Sweet Potato Hash with Eggs.

Sweet Potato Hash with Eggs

I prepared this recipe so many times over the course of my boys’ childhood. They always cleaned their plates when this was on the menu.

This breakfast hash first made its way to my table over 10 years ago. I can still remember the pride that my boys demonstrated when they figured out how to stack a little taste of everything onto their forks with each big bite.

They proudly informed us that doing so made the spinach taste so much better. I can empathize, as I well recall how much I disliked spinach as a child. I’m grateful my kids enjoy it most of the time now.

A spinach breakfast is a great way to get started on those leafy greens early. And, if you haven’t already been converted to the awesomeness that is eggs and spinach, I recommend trying my boys’ beloved Power Eggs too.

Sweet Potato and Spinach

With an egg on top, hash is one of my favorite meals for breakfast, lunch, or dinner. I often make a double recipe just to have leftovers in the refrigerator.

I don’t think I’ve tried a single version of hash that I didn’t like. Sweet potato and spinach hash, crispy hash with bacon, potatoes, and vegetables, cabbage and corned beef hash, and breakfast skillets are all great options.

Sweet Potato Hash Recipe

You’ll need the following ingredients to make this recipe:

sweet potatoes
olive oil
salt and pepper
breakfast sausage
yellow onion
baby spinach
eggs (optional)

Preheat the oven to 400°F. Place the sweet potatoes in a large mixing bowl and drizzle with olive oil. Sprinkle generously with salt and pepper and toss to coat thoroughly.

Coat a large baking sheet with oil and spread the potatoes across it. Roast the potatoes until they are fork tender, and then roast a bit longer to get a slightly crisp edge.

This usually takes between 45-70 minutes depending on how many potatoes I am cooking at the time.

When the potatoes are almost done, add the sausage and the onions to a large skillet over medium-high heat. Cook and crumble the sausage while browning the onions.

Drain the sausage (if needed) and add the spinach. Remove from the heat and toss together to wilt the spinach. Remove to a serving dish and cover loosely to keep warm.

In the same skillet used for the sausage, cook the eggs until the whites are set and the yolks are still soft and runny. When ready to eat, top the spinach mixture with the soft eggs.

Breakfast with Spinach

Looking for more recipes like this breakfast with spinach and sweet potato?

Sausage Hash with Cabbage, Potatoes, and Beans is one of our go-to dinners on nights when I either don’t have a dinner plan or have very little motivation to cook. Luckily, it’s also one of our favorite dinners!

Roasted sweet potatoes, browned and slightly caramelized on the edges, are tossed with spicy hot sausage and handfuls of baby spinach to create a flavorful Sausage Sweet Potato Hash.

This Sweet Potato Gnocchi with Sage Cream Sauce is on my list to try very soon and this Sweet Potato Pie is going on my list just as soon as the weather cools off this fall.

For more awesome sweet potato recipes, check out these Beef and Black Bean Stuffed Potatoes and this Sweet Potato Topped Rancher’s Pie.

Sweet Potato Hash with Eggs

Roasted sweet potatoes, crisp warm baby spinach and spicy breakfast sausage are all topped with a soft egg in this Sweet Potato Hash with Eggs.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 1

Total Time 1 10

Servings servings

Calories 518kcal

Ingredients

2 large sweet potatoes, cut into ½"-1" pieces, about 4 cups
2 tablespoons olive oil
½ teaspoon kosher salt, adjust to taste
½ teaspoon freshly cracked black pepper, adjust to taste
1 pound breakfast sausage of your choice
1 small yellow onion, chopped into ½" pieces, about 1 cup
4 cups baby spinach leaves
(optional) eggs, 1 per person

Instructions

Roasting Instructions

Preheat the oven to 400°F. Place the sweet potatoes in a large mixing bowl and drizzle with olive oil. Sprinkle generously with salt and pepper and toss to coat thoroughly.
Coat a large baking sheet with oil and spread the potatoes across it. Roast the potatoes until they are fork tender, and then roast a bit longer to get a slightly crisp edge. This usually takes between 45-70 minutes depending on how many potatoes I am cooking at the time.

Skillet Instructions

When the potatoes are almost done, add the sausage and the onions to a large skillet over medium-high heat. Cook and crumble the sausage while browning the onions.
Drain the sausage (if needed) and add the spinach. Remove from the heat and toss together to wilt the spinach. Remove to a serving dish and cover loosely to keep warm.
In the same skillet used for the sausage, cook the eggs until the whites are set and the yolks are still soft and runny. When ready to eat, top the spinach mixture with the soft eggs.

Nutrition

{originally published 1/11/12 – recipe notes and photos updated 9/20/23}

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Garlic Butter Shrimp

Mary Younkin — Wed, 13 Sep 2023 08:30:00 +0000

Garlic Butter Shrimp

I love shrimp. I really love garlic butter shrimp. So, in my world, eating it straight out of the pan and calling that a meal absolutely works. However, sometimes it does need to be filled out a bit for a full family meal.

What to prepare with this garlic butter shrimp recipe? In two words, pasta or rice! Served over either those with a side of steamed or roasted vegetables, this is a dinner my family will happily eat any night of the week.

Butter Garlic Shrimp

Is there anything better than shrimp sauteed in butter and garlic? I love to bite into shrimp that’s been seared to perfection while basking in a rich pool of melted butter, and infused with all that garlicky goodness.

If you’re like me, then you know the glory of lemon with garlic and butter. Each has such distinct flavor, but the combination is timeless, especially for seafood. You simply can’t go wrong with lemon garlic butter shrimp, lobster, or salmon.

Just a note about shrimp colors, some shrimp are gray when raw, and others have a natural reddish hue to them. Argentinian shrimp are completely red when raw.

It can be a little confusing in the grocery store though, as tiger prawn shrimp are the most common variety and they are completely gray until cooked.

Garlic Butter Shrimp Recipe

You’ll need the following ingredients for this recipe:

shrimp
butter
garlic
salt and pepper
lemon juice
fresh Italian parsley
cooked pasta or rice (optional)

Start by rinsing the shrimp with cold water in a colander. Then, line a large plate or tray with paper towels and place the shrimp on the towels. Pat dry with additional paper towels. Set aside next to the stove.

Melt 2 tablespoons of butter in a skillet over medium-high heat. Add the garlic and cook until fragrant. Then, add the shrimp and sprinkle with salt and pepper. Cook for 2 minutes. Then, flip and cook 1-2 minutes on the other side.

Add the remaining ¼ cup butter and the lemon juice. Cook, while stirring, for another minute or so. Remove from the heat as soon as the butter has melted, taking care not to overcook the shrimp.

Taste a shrimp and add more salt and pepper or lemon juice, if desired. Sprinkle with parsley before serving over pasta or rice, if desired.

Lemon Garlic Butter Shrimp

Looking for more recipes like this shrimp with butter and garlic?

Sweet and Spicy Pineapple Shrimp Stir Fry is a skillet full of sautéed shrimp tossed in a spicy barbecue sauce with sweet chunks of pineapple and red peppers.

This is the best Shrimp Cocktail Recipe I have ever tasted. The sauce is incredibly flavorful with a perfect balance of spicy tangy heat. And, this sweet and spicy Shrimp Bell Pepper Stir Fry is fabulous.

Zesty and smoky flavors come together in this Chili Lime Shrimp Recipe. With little more than a simple marinade of fresh lime juice, chili powder, and plenty of garlic, every bite will leave you craving just one more.

This Homemade Shrimp Ramen is a quick and satisfying twist on the classic Japanese dish.

Spicy Orange Garlic Shrimp has been our favorite shrimp recipe for so long now; I haven’t made a different shrimp dish in years. This is a very simple recipe that packs a lot of awesome flavor.

Spicy shrimp paired with creamy guacamole on top of a crunchy tortilla chip? Yes, please! These Chile Lime Shrimp Tostada Bites are irresistible.

Spicy sausage and tender shrimp make this Jambalaya Pasta a dinner that’ll leave everyone asking for seconds. This saucy one-pot pasta is a weeknight dinner you are going to love.

Garlic Butter Shrimp

Buttery, garlicky shrimp with plenty of bright lemon is something I can never get enough of. I have a hard time resisting eating these shrimp straight out of the pan each time I cook them!

Course Appetizer, Main Course

Cuisine American

Cook Time 10

Total Time 10

Servings

Calories 205kcal

Ingredients

2 pounds shrimp peeled and deveined, tails intact or removed
¼ cup, plus 2 tablespoons butter divided
6 cloves garlic minced
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 tablespoons fresh lemon juice about ½ of a medium-size lemon
1 tablespoon fresh Italian parsley
cooked pasta or rice for serving, if desired

Instructions

Place the shrimp in a colander and rinse with cold water. Line a large plate or tray with paper towels and place the shrimp on the towels. Pat dry with additional paper towels. Set aside next to the stove.
Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the garlic and cook until fragrant, about 30 seconds.
Add the shrimp to the pan and sprinkle with salt and pepper. Cook about 2 minutes. Flip and cook 1-2 minutes on the other side.
Add the remaining ¼ cup butter and lemon juice. Cook, while stirring, for another minute or so. Remove from the heat as soon as the butter has melted. Taking care not to overcook the shrimp.
Taste a shrimp and add more salt and pepper or lemon juice, if desired. Sprinkle with parsley before serving over pasta or rice, if desired.

Nutrition

The post Garlic Butter Shrimp appeared first on Barefeet in the Kitchen.

Old Fashioned Potato Soup

Mary Younkin — Mon, 04 Sep 2023 08:30:00 +0000

This Old Fashioned Potato Soup is a journey back to grandma’s kitchen where hearty food is made with common ingredients, and every bite tells a story.

Old Fashioned Potato Soup

This recipe for old fashioned potato soup takes me right back to my childhood. My mom often made this “milk and potatoes only” soup on Sunday nights. Eating potato soup after church is a tradition that all of my siblings remember.

I give my mom a lot of grace for what I remember of her kitchen, because I know she had a lot more hungry kids than budget. We kids still get a laugh over how she would multiply this soup for extra mouths by just adding water and milk.

4 Ingredient Potato Soup

There is one thing I do differently from my mom when it comes to making “her” potato soup. I like to add just a little bit of butter at the end. It boosts the flavor and adds a richness that can’t be beaten.

The inclusion of butter makes this recipe a 4 ingredient potato soup. To expand it to a 5 ingredient potato soup, it can also be made with either chicken broth or vegetable broth, which deepens the flavor nicely.

Old Fashioned Potato Soup Recipe

You’ll need the following ingredients to make this recipe:

potatoes
water
whole milk
salt and pepper
butter (optional)

Place the chopped potatoes in a large pot and add enough water to cover them. Bring to a boil and then reduce to a simmer until they are fork tender, about 15 minutes.

Carefully drain the water and return the pot with the potatoes to the stove. Add the milk and set the heat to medium. Do not boil.

Bring the milk to steaming and barely simmering at the edges of the pan, for about 10 minutes. Add salt and pepper to taste. Add the butter and stir gently to melt. Remove from heat and serve warm.

This recipe can be made with Russets, yellow, or red potatoes. I typically use whichever variety I have on hand. My mom has always made her simple potato soup with Russets.

As written, this recipe makes a good size pot of soup. Feel free to reduce the recipe by half, if you don’t have as many people at your table.

The soup keeps well in the refrigerator for several days, and it’s a popular lunch for my kids. They like to load their bowls up with extra cheese and bacon bits, too.

Old-Fashioned Potato Soup

Looking for more recipes like this old-fashioned potato soup?

These 3 ingredient cookies are a classic cookie; just an egg, a cup of peanut butter, and a cup of sugar make the chewy, dense, peanut butter cookies that are an unforgettable memory from my childhood.

Warm slices of baked apples covered with cinnamon brown sugar streusel topping transform this apple crisp recipe into an easy win for dessert.

Soft, slightly crisp oatmeal cookies iced with a simple glaze are an old-fashioned treat that begs for a glass of milk or a cup of coffee.

Old-fashioned, sweet, and minty homemade butter mints melt in your mouth like no store-bought candy you have ever tasted. And, I’ve got my eye on this homemade divinity to try soon.

5 minute chocolate fudge is a creamy chocolate fudge recipe generously filled with pecans. It comes together in just a few minutes, and is perfect for gifting, snacking, and serving for any occasion.

Old Fashioned Potato Soup

This Old Fashioned Potato Soup is a journey back to grandma’s kitchen where hearty food is made with common ingredients, and every bite tells a story.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 238kcal

Ingredients

5 pounds potatoes scrubbed, peeled, and chopped into 1-inch pieces
water
6 cups whole milk
1½ teaspoons kosher salt adjust to taste
½ teaspoon freshly ground black pepper adjust to taste
2 tablespoons butter optional

Instructions

Place the chopped potatoes in a large pot and add enough water to cover them. Bring to a boil and then reduce to a simmer until they are fork tender, about 15 minutes. Carefully drain the water and return the pot with the potatoes to the stove.
Add the milk and set the heat to medium. Do not boil. Bring the milk to steaming and barely simmering at the edges of the pan, for about 10 minutes.
Add salt and pepper to taste. Add the butter and stir gently to melt. Remove from heat and serve warm.

Notes

This recipe can be made with Russets, yellow, or red potatoes. I typically use whichever variety I have on hand.

Nutrition

The post Old Fashioned Potato Soup appeared first on Barefeet in the Kitchen.

Better Than Takeout Beef and Broccoli

Mary Younkin — Mon, 14 Aug 2023 08:30:00 +0000

This beef and broccoli stir-fry is a classic restaurant dish that is surprisingly easy to re-create at home. With tender strips of beef, crisp broccoli, and a flavorful sauce; it all comes together in just minutes.

Want to know a secret? I have a weakness for Chinese take-out. Some nights nothing hits the spot quite like those takeout favorites, right?

I’ve been ordering beef and broccoli for years and was pretty confident I could make my own version that would be every bit as good or better than my favorite takeout joint.

I’ve made several different versions of this beef and broccoli stir-fry over the past few years and combined a few I liked to make this version. The meal was an instant hit with my whole family and has become our favorite easy dinners over the past 10+ years.

With the zing of fresh ginger and plenty of garlic, the stir-fry sauce pairs so well with tender strips of beef and crisp broccoli. The broccoli is cooked until tender, without becoming even a little bit mushy.

Next time you get a craving for Chinese food, skip the take-out order and make this instead. It’s just as quick as ordering delivery and tastes even better.

Beef and Broccoli Stir-Fry

Both flank and sirloin steak work equally well in this beef and broccoli stir-fry. Sliced into ultra-thin strips, the beef winds up amazingly tender and full of flavor from the sauce.

I’ve found some stir-fry recipes everything ends up getting overcooked and mushy from the sauce. That is NOT the case here! The broccoli stayed slightly crisp with a nice bite while the meat has a browned exterior and juicy inside.

The sauce for this beef and broccoli stir-fry is one of the best I’ve ever tasted. A combination of oyster sauce and soy sauce lends the salty, savory flavor we can’t get enough of. Two different kinds of vinegar–balsamic and rice wine–add acidity.

Don’t skimp on the garlic in this recipe. We use six cloves when we make this recipe and the taste is perfect. Fresh ginger brings everything together with a zest that just can’t be matched by the powdered stuff.

If you like a little sweetness to your sauce, a tablespoon of brown sugar will do the trick. I make this both with and without the sugar depending on my mood and enjoy it both ways.

Kitchen Tip: I use my favorite skillet and this spatula to make this recipe.

Beef Broccoli Stir Fry Recipe

You’ll need the following ingredients to make this recipe:

Stir Fry Ingredients

flank, skirt, or sirloin steak
cornstarch
soy sauce
olive oil
broccoli

Sauce Ingredients

oyster sauce
rice wine vinegar
balsamic vinegar
garlic
ginger
brown sugar, optional

Enjoy the beef and broccoli stir-fry over plain white rice, brown rice, or with this Simple Asian Rice. It’s also tasty with your favorite Asian noodles or served all on its own.

For more recipes that are even better than your takeout favorites, check out my Sweet and Sour Noodle Bowls and this Cheater Sesame Chicken by Foodie With Family.

Easy Beef Stir-Fry

Since I first shared this recipe, we’ve found a few more fantastic beef stir-fry recipes that are way better than take-out–and just as fast. Thai Steak and Green Bean Stir Fry is another favorite as is this Mongolian Beef with Noodles.

If you like Korean flavors, you’re sure to love Cheater Korean Beef which was inspired by one of our favorite restaurant dishes and remains a much-requested meal.

For more great stir fry recipes, check out this Spicy Chicken and Bacon Stir Fry. It has been one of my favorite go-to dinners for years now. We also love this Sweet and Sour Ham Ball Stir Fry and this Sweet and Spicy Shrimp Stir Fry by Center Cut Cook

Better Than Take-Out Beef and Broccoli Stir Fry

Beef and Broccoli is a classic restaurant dish that is surprisingly easy to re-create at home. Tender strips of beef, crisp broccoli, and a flavorful sauce; it all comes together in just minutes.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 257kcal

Ingredients

1½ pounds flank, skirt, or sirloin steak
2 teaspoons cornstarch
¼ cup low-sodium soy sauce
2 tablespoons coconut or olive oil
1½ pounds fresh broccoli cut into bite size pieces
⅓ cup water

Sauce Ingredients

¼ cup oyster sauce
1 tablespoon rice wine vinegar
1 tablespoon balsamic vinegar
6 large garlic cloves about 2 tablespoons minced
1 inch fresh ginger about 1 tablespoon minced
Optional: 1 tablespoon brown sugar

Instructions

Slice the beef, against the grain, into very thin ⅛” strips. Place the meat in a medium size bowl or in a large zipclose bag, sprinkle with cornstarch, and add the soy sauce. Stir or seal the bag and press to coat. Let the meat rest in the refrigerator for at least 10 minutes or up to 1 hour. Stir together the sauce ingredients in a small bowl and set aside.
Heat about 2 teaspoons of oil in a large skillet over medium-high heat. When the oil is rippling hot, add about half of the beef strips. Spread across the skillet and cook without stirring for 1 minute. Stir or toss with tongs and spread across the skillet again. Cook 1 more minute.
Be careful not to overcook the meat, it should be just barely cooked through and still very tender. Carefully transfer the meat to a plate next to the stove. Drain any extra liquid and add another 2 teaspoons of oil to the hot skillet. Repeat the above steps with the remaining meat. Transfer the last of the cooked meat and any pan juices to the plate.
Add the last 2 teaspoons of oil to the hot skillet and add the broccoli. Toss to coat, then add the water and cover with a lid. Reduce the heat to medium and let the broccoli steam for 2 minutes.
Uncover and push the broccoli to the sides of the skillet. Pour the sauce into the center of the skillet and let it begin to heat for about a minute, until it is fragrant. Stir to coat the broccoli and simmer for a couple of minutes.
Add the meat back to the skillet and increase the heat to medium-high. Cook, stirring and tossing occasionally, for about 1-2 minutes, until the sauce has thickened and is evenly coating all the meat and vegetables. Serve by itself or over rice.

Nutrition

{originally published 4/12/14 – recipe notes and photos updated 8/14/23}

recipe inspired by and/or adapted from with thanks to Steamy Kitchen, America’s Test Kitchen, Mel’s Kitchen Cafe, Everyday Food

The post Better Than Takeout Beef and Broccoli appeared first on Barefeet in the Kitchen.

Spinach Orzo Salad with Cranberries and Goat Cheese

Mary Younkin — Wed, 02 Aug 2023 08:30:00 +0000

This Spinach Orzo Salad is filled with cranberries, creamy goat cheese, tender pasta, and plenty of fresh spinach tossed in a tangy sweet dressing. The salad can be served immediately or kept in the refrigerator for 2-3 days – making this an awesome make-ahead meal for lunch or dinner.

Spinach Salad with Cranberries

The recipe was inspired by the Cranberry Orzo Salad that Princess Cruises serves in their International Cafe. It’s just so good! Tender pasta in a sweetly tangy dressing, with tart fresh cranberries and sliced almonds. Simple, fresh, and delicious.

I’ve included more cruise details at the bottom of the post here for anyone who is interested. As soon as I got home from our cruise through the British Isles, I immediately recreated the salad for my family.

As always, I loved the salad, but my guys? The kids decided that the fresh cranberries were too tart. (Crazy kids!)

So, the next time I made the salad, I went with dried cranberries and it was a win across the board. I like this salad every bit as much with dried cranberries as I do with fresh cranberries – and that’s an even bigger win, since fresh cranberries aren’t available more than a few weeks a year.

(And unless you’re lucky enough to have cranberries stashed in the freezer for this cake, you’ll be stuck waiting until the holidays to try this awesome salad.)

Spinach Orzo Salad

I took our salad to the next level by adding a generous portion of fresh baby spinach and warm chicken. Both the chicken and the spinach made it a heartier meal for my family.

And as far as my guys are concerned, when I include meat that immediately elevates a pasta salad from side dish to main dish status.

For what it’s worth though, the chicken in this salad really is optional, the salad is delicious without it. I might even prefer it that way myself.

Spinach Orzo Salad Recipe

You’ll need the following ingredients to make this:

olive oil
orzo pasta
baby spinach
sliced almonds
dried cranberries
crumbled goat cheese
chicken, optional

Dressing Ingredients

olive oil
white balsamic vinegar
honey
salt and pepper

I’ve used both plain goat cheese and a honey goat cheese for this pasta and they’re both delicious.

However, I really loved the added flavor from the hint of honey in the specialty goat cheese. If you can find it at your store, give it a try!

Orzo Spinach Salad

To make this salad, you’ll begin by toasting the orzo over medium heat, about 5 minutes, until golden brown. Add 4 cups water, and bring to a boil. Reduce to simmer, and cover with a lid for 7-8 minutes. Drain any liquid, fluff with fork.

Place the spinach in a large mixing bowl. Add the cooked orzo, cranberries, almonds, and cooked chicken – if desired.

In a small bowl or large measuring cup, combine the oil, vinegar, honey, salt, and pepper. Whisk to combine. Pour the dressing over the salad and toss well to coat.

Top with goat cheese and toss lightly. Serve immediately or store in the refrigerator for up to 2 days.

Easy Salads with Spinach

Fresh sweet berries, crisp greens, crunchy pecans and a drizzle of creamy poppyseed dressing all add up to one of our favorite summer berry salads. While my boys haven’t always been the biggest salad fans, when this Berry Salad and Poppyseed Dressing are on the table they are very happy to eat their salads.

Crisp baby spinach, spring mix lettuces, tart apples, sweet raisins, crunchy almonds, and the ultimate honey cider salad dressing are combined to create a fantastic Spinach Apple Salad.

Strawberry Spinach Salad is the perfect salad for a summer night. Packed with fresh greens and sweet strawberries, this salad is finished with sliced almonds for just the right amount of crunch.

This Spinach Pasta Salad with Tomatoes is a tangy, garlicky, peppery pasta salad that I can’t seem to stop making and eating on repeat. The combination of crisp, fresh spinach with the chewy pasta and the tangy dressing is simply irresistible.

Spinach Orzo Salad with Cranberries and Goat Cheese

Spinach Orzo Salad is filled with cranberries, creamy goat cheese, tender pasta, and plenty of fresh spinach tossed in a tangy sweet dressing.

Course Main Course, Salad

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 415kcal

Ingredients

½ tablespoon light olive oil
8 ounces orzo pasta
4 cups fresh baby spinach, roughly chopped
½ cup sliced almonds
½ cup Craisins or dried cranberries
2-4 ounces goat cheese, crumbled
Optional: 2 cups cooked chicken, chopped bite-size

Dressing Ingredients

¼ cup olive oil, divided
3 tablespoons white balsamic or champagne vinegar
1 tablespoon honey
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

Instructions

Toast the orzo in ½ tablespoon oil over medium heat, about 5 minutes, until golden brown. Add 4 cups water, and bring to a boil. Reduce to simmer, and cover with a lid for 7-8 minutes. Drain any liquid and fluff with a fork.
Place the spinach in a large mixing bowl. Add the cooked orzo, cranberries, almonds, and cooked chicken – if desired.
In a small bowl or large measuring cup, combine the oil, vinegar, honey, salt, and pepper. Whisk to combine. Pour the dressing over the salad and toss well to coat.
Top with goat cheese and toss lightly. Serve immediately or store in the refrigerator for up to 2 days.

Notes

Kitchen tip: I’ve used both plain goat cheese and a honey goat cheese for this pasta and they’re both delicious. However, I really loved the added flavor from the hint of honey in the specialty goat cheese. If you can find it at your store, give it a try!

Nutrition

{originally published 4/19/19 – recipe notes and photos updated 8/2/23)

Several years ago, when Sean and I sailed with Princess Cruises through the British Isles, our friends we were traveling with kept talking about the cranberry pasta in the International Cafe. After hearing about it so much, the next time it was available, I had to try it.

It was so very good! Tender pasta in a sweetly tangy dressing, with tart fresh cranberries and sliced almonds. Simple, fresh. and delicious.

The International Cafe is part of the all-inclusive dining options onboard each cruise ship. The cafe is open 24 hours a day and it’s one of my favorite places to grab a bite to eat each time we cruise.

The morning selections include pastries and fresh croissants, breakfast sandwiches, quiche, fresh fruit, yogurt parfaits, and more. Later in the day, you’ll find a selection of small-bite meals and other sweet and savory treats.

The selections change daily, so when you find your favorite food there, you’ll want to make the most of it.

Ask me how I know this? <cough> Nutella donuts I cruised 3x before I managed to snag a much-talked-about Nutella donut and it didn’t disappoint. I’ve learned now to check the selections daily.

Edited to add: I cruised the Caribbean with my sister Jenny a couple of years ago and as soon as we were on the ship for our last cruise (literally, as soon as we embarked), she and I stopped by the International Cafe and picked up some of the pasta salad, along with a sandwich, and a couple of coffees to take to our room and snack on as we were getting unpacked and settled.

I’m happy to tell you that Princess’s Cranberry Orzo Salad was every bit as delicious as I remembered. And fortunately, now we can all enjoy it at home too.

Want to check out more of our Medallion Class cruise through the Caribbean? This Jalapeno Honey Butter is inspired by Planks BBQ onboard the Caribbean Princess. And The Dirty Banana milkshake/cocktail is a favorite on every ship.

Disclosure: I’ve partnered with Princess Cruises to share my travels with you. As always, all thoughts and opinions are my own. For more information about Princess Cruises and/or to book a cruise visit their website.

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