What are Root Vegetables?

Root Vegetables are grown underground. Unlike your usual vegetable grown, the harvested part of the plant is the root, rather than the leafy or colorful portion that is seen above ground. Root vegetables are fairly easy to grow, with harvest ready in the Fall.

The most common root vegetables are:

• onions
• shallots
• potatoes
• sweet potatoes
• carrots
• beets
• turnips
• parsnips
• radishes
• rutabaga
• daikon

How to Roast Root Vegetables

For full details, including ingredient measurements I used, see the printable recipe card down below. Remember this is more of a how-to. Feel free to adjust how much and which veggies you want to roast. Here is step by step what to expect when roasting root vegetables:

Preheat Oven

Preheat oven to 400° F. Coat a large sheet pan generously with olive oil to prevent sticking. (Sweet potatoes are the WORST offenders!)

Slice Garlic, Drizzle with Olive Oil + Bake

Slice the top off of your garlic bulbs lengthwise to reveal cloves and place in an aluminum foil tent on sheet pan face side up. Drizzle with olive oil, salt and pepper. Close aluminum foil tent and bake for 15-20 minutes while you prepare the other vegetables.

Chop Veggies in Uniform Sizes

Chop the remainder of vegetables to your desired size, making sure they are relatively the same size (to ensure even cooking). Place vegetables in large bowl and toss with olive oil, salt and pepper.

Add Remaining Vegetables to Pan with Garlic + Roast

Remove sheet pan with garlic from the oven and add vegetables in an even layer to ensure the vegetables roast instead of steam. Another sheet pan may be needed depending on the size.

Roast for 20 minutes.

Halfway Through Cooking (after the first 20 minutes):

Remove sheet pan from oven and uncover the garlic so the tops are exposed to allow browning.

Toss the fresh herbs in olive oil and add to sheet pan.

Continue to Roast

Continue to roast for another 20-25 minutes or until vegetables are cooked through, tender and browned. 

Serve

Remove from oven and serve warm. 

**Garlic can be spread on bread, rolls, or squeezed out and mixed with other vegetables. 

Why Did My Vegetables Turn Out Soggy?

Chances are your oven may run cooler than most. When the oven isn’t hot enough, veggies will turn out soft and soggy instead of crispy and caramelized. Turn the oven temperature up. Pick a temperature between 400°F to 425°F. The high heat will quickly coax out all those naturally sweet flavors while keeping the vegetable tender, yet crispy.

Storage Directions

Store leftover roasted veggies in an airtight container and in the fridge for 2-3 days. To reheat and regain the crispiness, place on a baking sheet and pop in the oven at 400 F for 4-5 minutes until sizzling. You can also reheat in an air fryer.

What to Serve with Roasted Root Vegetables

Here are few protein ideas to serve with roasted veggies.

• Grilled Flank Steak
• Sous Vide Steak
• Chicken Kabobs
• Instant Pot Pork Chops
• Couscous Salad with Shrimp

More Vegetable Related Recipes to Try…

• Hummus Veggie Wrap
• Vegetable Beef Soup
• Corn, Tomato & Avocado Salad
• Roasted Green Beans
• Roasted Acorn Squash

I hope this how-to was helpful and detailed enough to get you the best roasted root vegetables you’ve ever had! The printable recipe card is below. Be sure to save, print, bookmark or share this recipe to keep it handy! Enjoy!

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Roasted Root Vegetables

Roasted Root Vegetables are what I crave with the first hint of that crisp Autumn air. Move over salad…make room for earthy, hearty, caramelized deliciousness in the form of oven roasted root vegetables. Measurements do not have to be exact…this is more of a technique than an exact recipe.

Course Side Dish

Cuisine American

Keyword roasted root vegetables, root vegetables

Prep Time 20 minutes

Cook Time 45 minutes

Servings 6

Ingredients

• 4 bulbs garlic slice top of bulb off lengthwise to reveal cloves
• 1 lb potatoes any white, gold or red variety
• 1 lb sweet potatoes
• 1/2 lb beets any color
• 1/2 lb carrots any color
• 1/2 lb parsnip
• 1 turnip
• 1/2 rutabaga
• 1 small onion any variety
• 3 tbsp olive oil
• rosemary fresh
• thyme fresh
• sage fresh
• salt to taste
• pepper to taste

Instructions

• Preheat oven to 400° F. Coat a large sheet pan generously with olive oil to prevent sticking. (Sweet potatoes are the WORST offenders!)
• Slice your garlic bulbs in half lengthwise and place in an aluminum foil tent on sheet pan face side up. Drizzle with olive oil, salt and pepper. Close aluminum foil tent and bake for 15-20 minutes while you prepare the other vegetables.
• Chop the remainder of vegetables to your desired size, making sure they are relatively the same size (to ensure even cooking).
• Place vegetables in large bowl and toss with olive oil, salt and pepper.
• Remove sheet pan with garlic from the oven and add vegetables in an even layer to ensure the vegetables roast instead of steam. Another sheet pan may be needed depending on the size.
• Roast for 20 minutes.

Halfway through cooking (after the first 20 minutes):

• Remove sheet pan from oven and uncover the garlic so the tops are exposed to allow browning.
• Toss the fresh herbs in olive oil and add to sheet pan.
• Continue to roast for another 20-25 minutes or until vegetables are cooked through, tender and browned.
• Remove from oven and serve warm.
• **Garlic can be spread on bread, rolls, or squeezed out and mixed with other vegetables.

The post Roasted Root Vegetables appeared first on Lauren's Latest.

But First, What is Taco Rice?

Taco Rice is a take on a Japanese inspired, Okinawan dish with the ingredients of a Tex-Mex taco. Ground beef, lettuce, cheese, and tomatoes are served on a bed of rice and salsa on top. This version of Taco Rice is amazing and sure to be a new family favorite.

What to Serve with Taco Rice

Taco Rice is pretty versatile – serve it with chips, add it to tortillas as burrito filling, add it to hard or soft taco shells as taco filling, or in a tostada shell or taco salad. Taco Rice can also be made meatless for a vegetarian option. If you want to use ground turkey or pork, that works fine too.

How to Make Taco Rice

In just 30 minutes and a handful or ordinary ingredients, you’ll have dinner on the table! For full recipe details including an ingredients list and measurements, see the printable recipe card down below. Here is what you can expect when making this recipe.

Cook Ground Beef, Onion + Garlic

Brown ground beef and onion together in a large skillet. Once that has browned, add garlic and saute a couple minutes longer.

Stir in taco seasoning, rice, broth (or water), and tomato soup.

Do I have to use canned soup?

No. This is just how my mom always made it, but feel free to substitute with tomato sauce, diced tomatoes or even salsa in a pinch.

Simmer Until Rice is Cooked

Place lid on skillet and simmer on low until rice is cooked through (follow your package directions). It’ll be about 15 minutes.

Can I use Minute Rice?

Yes. Minute Rice will work with this recipe. Just adjust your cook time according to the package directions. You can also use brown rice, if you prefer.

Top with Cheese + Serve with Optional Toppings

Add shredded cheese and give everything one last stir.

Serve over a bed of lettuce, with tortilla chips and/or you choice of optional toppings listed below.

Optional Topping Ideas

While these are all optional, here are few topping ideas that go great with Taco Rice.

• lettuce, shredded
• tortilla chips
• tomato, diced
• sour cream
• green onion, diced
• My Classic Guacamole Recipe

Storage Directions

Place any leftover Taco Rice in an airtight container and into the fridge for up to 4-5 days.

To Reheat, microwave until heated through.

To Freeze, place in a freezer safe, airtight container. Taco Rice will stay fresh for up to a month. Allow to thaw in the fridge overnight before reheating.

More Delicious Recipes a Try…

• Taquitos
• Chicken Flautas
• Cilantro Lime Rice
• Mexican Street Corn
• Chicken Fajitas

Enjoy this tasty dinner! It’ll be a great addition to your meals this week. Have a great day, friends!

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Taco Rice

With just a handful of every day ingredients, you can have dinner on the table lickety split. Taco Rice is ground beef, rice, tomato soup, seasoning and cheese made all in one skillet. Serve with tortilla chips, tomato and lettuce for a well rounded meal.

Course Dinner

Cuisine Mexican

Keyword taco rice

Prep Time 5 minutes

Cook Time 25 minutes

Servings 4

Ingredients

• 1 med onion diced
• 1 lb ground beef
• 2 cloves garlic minced
• 1 packet taco seasoning
• 1 cup rice uncooked
• 2 cups chicken broth or water
• 1 can condensed tomato soup (or substitute salsa)
• 1 cup cheese grated, any (sharp cheddar, mexican blend, etc.)

optional toppings

• lettuce shredded
• tortilla chips
• tomato diced
• sour cream
• green onion diced
• guacamole

Instructions

• Brown onion and ground beef together in a skillet.
• Add garlic and saute a few more minutes.
• Stir in taco seasoning, rice, broth (or water), and tomato soup.
• Place lid on skillet and simmer on low until rice is cooked through (follow your package instructions)…about 15 minutes.
• Add cheese and give everything one last stir.
• Serve over a bed of lettuce, with tortilla chips and/or your choice of optional toppings listed above.

The post Taco Rice appeared first on Lauren's Latest.

Making A Flavorful Pumpkin Soup

I love making blended soups of all kinds in the Fall. It’s an easy dinner, plus a great way to eat veggies. But what makes this particular recipe so tasty are a few of the spices and ingredients to really play up that comforting pumpkin flavor. You won’t want to skip these:

• Use Chicken Broth, not Water. If you’re using a good quality store bought or homemade chicken broth, this will add loads of slow cooked flavor even though its a relatively quick dish.
• Season As You Go. After each step, it’s a good idea to add salt and pepper to season the soup in layers. It does make a difference. The salt helps bring out the flavors in the onions, garlic, squashes and spices. If you think the soup is bland, try adding salt to make all the flavors pop.
• Use All The Spices Listed. I know it might seem like a long list, but they are all delicious and important for giving the soup a warm and spicy quality: Thyme, Cumin, Ginger, Poultry Seasoning and Cinnamon.
• Finish with Cream and Maple Syrup. While the soup is perfectly delicious without these two ingredients, it is SO MUCH BETTER with a hit of sweet maple syrup and decadent heavy cream. It’s a nice contrast to the savory ingredients listed above. A little bit really does go a long way.

Love creamy soups? Try these other favorites: Creamy Carrot Soup, Creamy Tomato Bisque, Cauliflower Soup (Instant Pot & Slow Cooker Directions), Sweet Potato Curry Soup, Tomato Basil Soup.

Squash Options: Fresh or Canned?

Of course, Pumpkin Soup calls for pumpkin! Around Thanksgiving, you can find Sugar Pumpkins at the store (a sweeter pumpkin meant for baking) which could be cubed, just like a butternut squash would be. I find using canned pumpkin is easier and a lot of times the inexpensive option. Feel free to use one pound of cubed, fresh pumpkin in place of one 15 oz. can of pumpkin.

Not only does this recipe include pumpkin, but I also like to include butternut squash because of its silky and creamy texture after it’s been blended. This is such a seasonal and delicious way to add more depth to the dish, plus finding this already peeled and cubed at the store saves on prep time. If you’d rather use another type of squash for this dish I’d recommend an acorn squash.

Let’s Talk Garnishes

Garnishing this dish is optional but highly recommended. Not only are these additions gorgeous but they also bring a little something more to the soup. Consider garnishing your soup with:

• Pepitas – pepitas are green pumpkin seeds that don’t have a white shell that derive only from certain varieties of pumpkins. If you don’t like them or can’t find them, you do not have to use them. I love the crunch you get from these though.
• Heavy Cream – this adds an extra creamy note to the whole thing! Talk about stunning!
• Black Pepper – again, optional, but I love a little extra spice.

How to Make Pumpkin Soup

For full recipe details on how to make Pumpkin Soup, see the recipe card down below. Here is what you can expect when making this recipe:

Saute Onion + Garlic

Heat a large pot over medium heat and spray with nonstick cooking spray. Melt butter and saute onion to lightly brown, about 5 minutes. Add in garlic and squash. Cook another 4 minutes.

Add Pumpkin + Seasonings

Add in pumpkin, chicken broth, salt, pepper, thyme, cumin, ginger, poultry seasoning, and cinnamon. Bring to boil then reduce to simmer. Cook 15-20 minutes or until squash is very tender.

Blend

Transfer soup to a high powdered blender and puree until very smooth. This can take a good 1-2 minutes to blend until completely smooth. A high powdered blender is KEY. (This is the one I have that is pictured here that works perfectly.) Taste and adjust seasonings. If it tastes bland, add more salt. The salt definitely brings out all the flavors from that long list of spices. Stir in maple syrup.

How to Thicken Pumpkin Soup

The best remedy for this is to blend the soup without most of the broth so it’s very thick initially, then adding the broth back in to make it the consistency and thickness you want.

If you’ve blended your soup and it still is too watery for your liking return it to the pot and continue to cook. As it simmers, water will evaporate and leave you with a thicker soup. Be sure to stir every now and then so it doesn’t burn.

Top with Pepitas + Heavy Cream

Divide into four bowls and top with pepitas and heavy cream (optional). Serve hot.

What to Serve with Pumpkin Soup

Pumpkin soup just begs to be served alongside some killer bread! Or if you’re looking to keep things on the healthier side, you can serve with some veggies. Here are some of my favorites but feel free to browse through my bread recipes and/or vegetable side dishes to find the perfect side.

• Whole Wheat Rolls
• Homemade Garlic Bread
• Butter Drop Biscuits
• Roasted Green Beans
• Roasted Cauliflower
• Pear Salad

Storing + Reheating

Store any leftover Pumpkin Soup in the fridge, covered in an airtight container, for up to 5 days! Reheat in the microwave or on the stovetop. If it is too thick, add a bit of water when reheating. If it’s too thin simmer on the stovetop for a longer amount of time to allow it to reduce.

Can You Freeze Pumpkin Soup?

Because this is a broth-based soup, you absolutely can freeze it and have amazing results months down the road! Allow soup to cool completely then transfer to an airtight freezer-safe container. Be sure to leave about 2 inches of room at the top to account for expansion. Freeze for up to three months. Thaw in the fridge overnight then reheat.

One trick to freezing soups is to freeze individual cubes using an ice cube or silicone tray. Once frozen, transfer these cubes to a freezer-safe zip bag. This allows you to reheat the soup straight from the freezer in a pot on the stovetop!

More Savory Squash Recipes to Try!

• Pumpkin Risotto
• Pumpkin Mac and Cheese
• Pan Fried Sesame Butternut Squash Noodles
• Roasted Acorn Squash
• Crockpot Butternut Squash Alfredo

The printable recipe card is down below. Make this recipe soon, friends, and have a great day!

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Pumpkin Soup

I'm just a little excited about Fall and am so happy to be sharing this recipe for Pumpkin Soup with you! This is filled with lots of spices, maple syrup, pumpkin, and butternut squash.

Course Dinner

Cuisine American

Keyword pumpkin soup

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 4 servings

Calories 315kcal

Ingredients

• 3 tablespoons salted butter
• 1 yellow onion cut into large pieces
• 2 cloves garlic minced
• 20 oz butternut squash cubed
• 15 oz pumpkin puree 1 can
• 32 oz chicken broth
• salt & pepper to taste
• 1 teaspoon dried thyme leaves
• 1 teaspoon cumin
• 1/2 teaspoon ground ginger
• 1/2 teaspoon poultry seasoning or sage
• 1/4 teaspoon ground cinnamon
• 1/4 cup maple syrup
• 2 tablespoons pepitas
• 1/4 cup heavy cream optional

US Customary – Metric

Instructions

• Heat a large pot over medium heat and spray with nonstick cooking spray. Melt butter and saute onion to lightly brown, about 5 minutes. Add in garlic and squash. Cook another 4 minutes.
• Add in pumpkin, chicken broth, salt, pepper, thyme, cumin, ginger, poultry seasoning and cinnamon. Bring to boil then reduce to simmer. Cook 15-20 minutes or until squash is very tender.
• Transfer soup to a high powdered blender and puree until very smooth. Taste and adjust seasonings. If it tastes bland, add more salt. The salt definitely brings out all the flavors from that long list of spices. Stir in maple syrup.
• Divide into four bowls and top with 1/2 tablespoon of pepitas and 1 tablespoon of heavy cream (optional). Serve hot.

Notes

Alternately, you can stir all the heavy cream into the soup and add extra cream as garnish.

Nutrition

Calories: 315kcal | Carbohydrates: 45g | Protein: 6g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 902mg | Potassium: 1070mg | Fiber: 7g | Sugar: 20g | Vitamin A: 32068IU | Vitamin C: 54mg | Calcium: 169mg | Iron: 4mg

The post Pumpkin Soup appeared first on Lauren's Latest.

Making Apple Cider at Home: The Basics

There are a few different ways and methods to make a homemade Apple Cider. This is probably one of the easiest and fastest methods out there, using a large pot and cooking it simply on the stove for about two hours. While orchards use a large wooden press to make cold apple cider, this is a hot version.

Use Sweet and Tart Apples

I like using different kinds of apples in my Apple Cider recipe. I find a combination of sweet and tart apples create a nice balance of flavor. I also add orange for a little flavor because it lends itself so nicely to the cloves and other spices. I used Organic Fuji’s (sweet) and Granny Smith (tart). Here are a few other kinds of apples that would work well for this recipe:

• Sweet: Honeycrisp, Pink Lady, Gala or Fugi.
• Tart: Granny Smith, McIntosh or Cortland.

Sugar is Optional

Depending on the time of year, how sweet your apples are and/or your personal preference, feel free to reduce the brown sugar to an amount you feel comfortable using. This recipe is extremely forgiving when it comes to the sugar. If you happen to complete this recipe and you find your cider is not sweet enough, feel free to reheat the strained cider gently and dissolve a little more sugar into it.

No Apple Press Needed

If you were to go to a farm or orchard selling apple cider, it would most likely be out of an apple press. An apple press is simply a hand cranked system that grinds whole apples into a pulp. That pulp is then pressed to remove all the juice which is apple cider. This would be served cold.

No Crockpot Required

While you definitely can cook this cider in a crockpot (4-6 hours on low), this version does not require it! Simply add all ingredients to your pot and cook. Mash the apples, remove the oranges, cook a little longer, then strain.

What’s the Difference Between Apple Cider and Apple Juice?

Apple Cider and Apple Juice are similar, both being juice that come from apples. The difference lies in the filtration process. Apple Cider is not filtered. Apple juice is filtered, pasteurized, sometimes with sugar added, depending on the brand.

How to Make Apple Cider At Home

Like lots of my recipes, there isn’t anything HARD about this recipe…like at all. You just need a couple of hours to babysit these apples on the stove, then strain them out to get the cider. Yum! For full recipe details, see the printable recipe card down below. Here is what you can expect making this Apple Cider:

Wash, Core and Quarter Apples

Using five pounds of sweet and tart apples (I used fuji’s and granny smith), wash them thoroughly with cold water. Cut them into quarters and remove any seeds. You will be straining this entire pot of cider, so coring is optional. I prefer to core, though. Add all the apples to a large pot.

Add Orange, Brown Sugar, Water and Spices

To your apples, add in one navel orange cut in half, 1/2 cup brown sugar (or less, depending on preference), cinnamon sticks, whole cloves and 8 cups of cold water. Stir well to incorporate the brown sugar and submerge the apples in the water.

Cook the Apples

Bring the entire pot to a boil, then reduce to simmer and cook covered for one full hour.

Remove orange peels, mash remaining apples and cover and cook on low heat for another 45 minutes.

Strain the Apple Cider

After the apples have finished cooking, remove from the heat and transfer to a fine mesh sieve or strainer lined with cheesecloth. This process can take quite a few minutes because it takes some time to get all the juice out of the apple mash. Don’t worry! This is normal.

Once you have strained the cider from the apple skins and mash, voila! Your apple cider is done and ready to enjoy!

Serve Hot or Cold, With Whipped Cream!

The beauty of this recipe is it can be enjoyed hot, cold or at room temperature. We couldn’t wait to get a taste, so we had it warm with whipped cream and caramel sauce. Oh boy, was it a treat! So so good! Also delicious cold.

The consistency of this cider is smooth, but a little thicker than an apple juice would be, thanks to us not filtering it. Totally normal for apple cider.

Storing Apple Cider

Homemade Apple Cider can last up to two weeks in the fridge. I like storing mine in a large pitcher with a lid in the fridge. Before serving, be sure to stir it well. Of course it’s tasty cold, but feel free to pour it into a mug and microwave it to enjoy hot.

Other Apple Recipes You Will Love:

• Old Fashioned Apple Cake
• How to Make Caramel Apples
• Apple Turnovers
• Apple Crisp
• Buttery Apple Pie
• Apple Fritters

Don’t forget to check out my Fall Soup Recipes roundup that are really popular this time of year. Enjoy, friends!

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Homemade Apple Cider

Apple Season is here which means Homemade Apple Cider! Yes yes please. Sweet and tart apples are cooked together with oranges and warm spices.

Course Beverage, Drinks

Cuisine American

Keyword apple cider, how to make apple cider

Prep Time 10 minutes

Cook Time 2 hours

Total Time 2 hours 10 minutes

Servings 8 servings

Calories 211kcal

Ingredients

• 5 pounds apples I used 2.5 pounds of fuji's and 2.5 pounds of granny smith
• 1 navel orange cut in half
• 1/2 cup brown sugar
• 2 cinnamon sticks
• 1 teaspoon whole cloves
• 8 cups cold water

Instructions

• Wash apples, cut into quarters and core. Add apple quarters to a large pot. Add orange halves, brown sugar, cinamon sticks, cloves and water.
  
• Cover pot and bring to boil, then reduce to simmer and cook covered for 1 hour.
  
• Remove lid, discard orange halves, mash apples, then cover and cook on low another 45 minutes.
  
• Strain apples from cider by pouring through a fine-mesh sieve lined with cheesecloth.
  
• Serve warm with whipped cream and caramel sauce or store in containers and refrigerate and enjoy cold.
  

Nutrition

Calories: 211kcal | Carbohydrates: 56g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 19mg | Potassium: 356mg | Fiber: 8g | Sugar: 44g | Vitamin A: 199IU | Vitamin C: 23mg | Calcium: 53mg | Iron: 1mg

The post Homemade Apple Cider appeared first on Lauren's Latest.

What is Orange Chicken?

Orange Chicken is a popular staple menu item for many Chinese cuisine restaurants. Bite size chicken pieces are battered in a flour/cornstarch mixture and fried and toss with an orange sauce. My orange sauce consists of orange juice, soy sauce, ginger, sugar, rice wine vinegar and, best of all…fresh orange zest!

How to Make Orange Chicken

For full recipe details, see the printable recipe card down below. Here is what you can expect when making this recipe:

Make the Orange Sauce

Heat sesame oil in a saucepan over medium heat. Add garlic and sauté for a couple minutes until fragrant, being careful not to burn.

Add sugar, orange juice, soy sauce, rice wine vinegar and ginger. Give it a stir.

Add cornstarch slurry and increase heat to bring to a boil. Stir in orange zest.

Keep on the lowest heat while you fry chicken, stirring occasionally.

Fry the Chicken

Heat oil in large dutch oven pan or deep fryer. Beat eggs and place in a shallow dish for dredging.

Combine flour and cornstarch in a 2nd shallow dish. Cut chicken breast into bite size pieces.

Dredge chicken pieces in egg first, then flour/cornstarch mixture.

Drop chicken pieces one by one into hot oil and fry for 2-3 minutes, flipping chicken over in oil halfway through. This will need to be done in batches to avoid overcrowding.

Remove chicken pieces to a paper towel lined platter.

Toss Chicken + Sauce Together

Toss cooked chicken pieces in orange sauce to thoroughly coat. Garnish with sesame seeds and scallions. Serve hot over white rice.

What is the Best Chicken to Use?

There isn’t a cut of chicken that is better than the others for making orange chicken. I used boneless, skinless chicken thighs. I like that chicken thighs are slightly juicer than chicken breast tends to be. They are also very forgiving is you have a tendency to overcook. Feel free to use what you prefer or have on hand.

What to Serve with Orange Chicken

Since Orange Chicken packs a huge punch in the flavor department, I like to pair this with plain white rice. You can also use cauliflower rice, or brown rice if you prefer. Other sides dishes that go great with orange chicken is my Ramen Stir Fry or Better Than Take-Out Fried Rice. You really can’t go wrong with either choice.

Storing Leftover Orange Chicken

Store leftover Orange Chicken in the fridge, in an airtight container for 3-4 days. To reheat, place in a skillet over low heat.

Freezing – Orange Chicken freezes great, and stays fresh for 3 months. Allow to thaw before reheating.

Make Ahead – If you’re short on time, frying the chicken before needed is an option. Make the orange sauce and toss in chicken. Heat until cooked chicken pieces are warmed through.

More Chinese Inspired Dishes to Try!

• Kung Pao Chicken (Family Favorite!)
• Easy Pork Potstickers
• Beef and Broccoli
• Cauliflower Fried Rice
• Pineapple Fried Rice with Pork Medallions

I hope you enjoy this recipe as much as we do! It’s in our meal rotation on the regular. The printable recipe card is below. Be sure to save, print, bookmark or share this recipe. Have a great weekend, friends!

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Orange Chicken

Homemade Orange Chicken couldn't be more flavorful and easy to make. Move over take out menu, this is full of savory & orange citrus flavors, topped with sesame seeds & scallions.

Course Dinner

Cuisine Asian

Keyword orange chicken

Prep Time 15 minutes

Cook Time 20 minutes

Servings 4

Calories 438kcal

Ingredients

for sauce

• 1 cup orange juice freshly squeezed, about 2 oranges
• orange zest from 2 oranges
• 1 garlic clove minced
• 1 inch ginger fresh, grated
• 2 tbsp soy sauce
• 2 tbsp rice wine vinegar
• 1/2 cup sugar
• 1 tbsp cornstarch mixed with water to create a slurry for thickening
• 1 tbsp sesame seeds for garnish
• 2 scallions chopped, for garnish

for chicken

• oil for frying
• 4 boneless skinless chicken thighs cut into bite sized pieces
• 2 eggs beaten
• 1/2 cup flour
• 1/2 cup cornstarch

Instructions

for sauce

• Heat sesame oil in pot over medium heat.
• Add garlic and saute for a couple minutes until fragrant, being careful not to burn.
• Add sugar, orange juice, soy sauce, rice wine vinegar and ginger. Give it a stir.
• Add cornstarch slurry and increase heat to bring to a boil.
• Stir in orange zest.
• Keep on the lowest heat while you fry chicken, stirring occasionally.

for chicken

• Heat oil to 350° F in large dutch oven pan or deep fryer.
• Place beaten eggs in a dredging pan.
• Combine flour and cornstarch in a 2nd dredging pan.
• Dredge chicken pieces in egg first, then flour/cornstarch mixture.
• Drop chicken pieces one by one into hot oil and fry for 2-3 minutes, flipping around in oil halfway through. This will need to be done in batches to avoid overcrowding.
• Remove chicken pieces to a paper towel lined platter.
• Toss cooked chicken pieces in orange sauce to thoroughly coat.
• Garnish with sesame seeds and scallions and serve hot over a bed of white rice.

Nutrition

Calories: 438kcal | Carbohydrates: 62g | Protein: 28g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 189mg | Sodium: 639mg | Potassium: 504mg | Fiber: 1g | Sugar: 31g | Vitamin A: 330IU | Vitamin C: 32mg | Calcium: 60mg | Iron: 3mg

The post Orange Chicken appeared first on Lauren's Latest.

Olive Garden Copycat Recipe

Have I got a winner of a dinner for you today! A hearty, easy to make, stick to your ribs soup that everyone will love! Zuppa Toscana looks pretty plain jane, but let me tell you, the flavor in this will knock your taste buds off. One pot of this doesn’t last long and it’s just what we needed to warm up and fill some empty tummies! A copycat recipe to Olive Garden’s Zuppa Toscana, you can make this at home, too!

Looking for even more soup recipes? Here are some of my favorites: Creamy Cauliflower Soup, Chicken Noodle Soup with Homemade Noodles, Loaded Baked Potato Soup, and Crockpot Chicken Tortilla Soup.

Make this soup your own! Variations:

I encourage you to experiment and make this Zuppa Toscana Soup your own, based on your likes, dislikes and what you have on hand. Here are a couple of suggestions to get you started, let me know how it goes in the comments below.

• Spinach: replace kale with spinach! The spinach will wilt a lot more than the kale will, but still equally delicious with a big nutritious kick.
• Beans: Instead of using potatoes, try using canned white beans, or really any can of beans will work!
• Bacon: saute some bacon along with the sausage for an extra shot of flavor!
• Veggies: feel free to load this sucker up full of vegetables. Carrots, celery, zucchini, broccoli, it’s all fair game.
• Smoked Sausage: don’t like Italian Sausage? No problem! Try a tasty smoked sausage. Since most of the flavor comes from the meat, be sure you’re using one with lots of flavor.

How to Make Zuppa Toscana Soup

The directions for this recipe are really simple! For full details see the recipe card down below. Here is what you can expect when making this recipe:

Cook Sausage

In a large pot, cook sausage until browned and cooked thoroughly. Remove from pot and drain on paper towels.

Add Remaining Ingredients (except heavy cream)

In same pot, melt butter and saute onions until softened, about 5 minutes. Stir in garlic and cook until fragrant, another minute. Stir in cooked sausage and flour. Cook 2 minutes to cook out the raw flour taste. Add in chicken broth and seasonings. Bring to boil, then reduce to simmer. Stir in kale and potatoes.

Pro Tip: To take the bitter edge off of the kale, blanch it for a couple minutes in boiling water before adding to soup.

Cover and cook 10-15 minutes or until potatoes are tender.

Add Heavy Cream + Serve

When ready to serve, remove the bay leaf and add the heavy cream.

My Soup Isn’t Thick! What do I do?

If you made this recipe and you noticed that its not as thick or creamy as you’d like, the solution is a relatively quick fix. After the soup is made in its entirety, simply whisk 2 tablespoons of flour into 1/2 cup water to create a slurry and then gently stir that into the pot of soup. After a minute or two, it should thicken up slightly.

If you have read this section before you’ve begun making Zuppa Toscana, simply increase the flour to 6 tablespoons instead of 1/4 cup (which is 4 tablespoons). Stir the flour into the cooked onions and sausage before adding in the broth. That should do the trick!

Storing Leftover Zuppa Toscana Soup

Store any leftovers in an airtight container in the fridge for up to 3-4 days.

To Freeze – I love that this soup freezes so well! Allow soup to cool completely before placing in a freezer safe, airtight container. Soup will stay fresh for up to 3 months in the freezer.

To Thaw – Allow to thaw overnight in the fridge. Reheat gently to keep from getting mushy potatoes.

Love Kale? Here are More Kale Recipes:

• Kale Salad Recipe
• Garlic Chicken & Kale Spaghetti (family favorite!)
• Kale, Pomegranate, and Bacon Salad with Warm Maple-Bacon Dressing
• Teriyaki Glazed Garlic Kale Meatballs with Mango Avocado Salsa

With the cold months of the year are starting to settle in, make a nice big comforting pot of Zuppa Toscana soup. It’s sure to please even the pickiest eaters!

The printable recipe card is down below, have a great weekend, friends!

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Zuppa Toscana Soup

Made with Italian Sausage, kale, and potatoes, Zuppa Toscana is exactly what you need to warm up on a cold day!

Course Soup

Cuisine American

Keyword sausage kale soup

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 6 servings

Calories 549kcal

Author Lauren’s Latest

Ingredients

• 1 lb Italian Sausage sweet or spicy, you choose
• 2 tablespoons butter
• 1 onion diced
• 2 cloves garlic minced
• 1/4 cup all purpose flour
• 6 cups chicken broth
• 1 bay leaf
• salt & pepper to taste
• 4 cups kale stalks removed & torn into bite sized pieces
• 2 medium russet potatoes washed and sliced into 1/2 inch pieces
• 1 cup heavy cream

US Customary – Metric

Instructions

• In large pot over medium heat, cook sausage until browned and cooked thoroughly. Remove from pot and drain on paper towels.
• In same pot, melt butter and saute onions until softened, about 5 minutes. Stir in garlic and cook until fragrant, another minute. Stir in cooked sausage and flour. Cook 2 minutes to cook out the raw flour taste. Add in chicken broth and seasonings. Bring to boil, then reduce to simmer. Stir in kale and potatoes. Cover and cook 10-15 minutes or until potatoes are tender.
• When ready to serve, remove the bay leaf and add in heavy cream.

Nutrition

Calories: 549kcal | Carbohydrates: 25g | Protein: 17g | Fat: 43g | Saturated Fat: 20g | Cholesterol: 122mg | Sodium: 1483mg | Potassium: 951mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5162IU | Vitamin C: 78mg | Calcium: 136mg | Iron: 3mg

The post Zuppa Toscana appeared first on Lauren's Latest.

Use Croissants

Everyone has their own version of Chicken Salad Sandwiches. Some use dinner rolls, some opt for the low carb option of a wrap or just eat it plain, maybe with some crackers. Croissants are my go to for many reasons. It’s obvious that they are far superior to all the other breads out there, but the buttery, flaky texture is really just the best and you cannot convince me otherwise. I love to use croissants for chicken salad because they are so soft and pretty sturdy as far as bread goes. You can really load on the chicken salad and some crunchy lettuce to finish it off.

How to Make Chicken Salad Sandwiches

Definitely one of the most simple recipes I have…the hardest part comes in the slicing and dicing of the grapes and veggies. For full recipe details, see the printable recipe card down below.

Combine All Ingredients

Combine shredded chicken, sliced red grapes, basil, chopped pecans, diced red onion, and diced celery together in large bowl. Add in Mayonnaise and salt + pepper. Stir to combine.

Refrigerate until ready to use.

Scoop onto Croissants + Serve

Add lettuce to bottom part of croissant. Scoop a heaping spoonful or two onto croissant.

What to Serve with Chicken Salad Sandwiches

Depending on how you are using these, there are lots of options for side dishes that pair well. If you’re wanting to make these for a party/gathering, try using mini croissants and serve as an appetizer. Other side dish options are:

• Homemade Kettle Chips
• Air Fryer Sweet Potato Fries
• Air Fryer French Fries
• Strawberry Salad
• Fruit Salad

Storing Leftovers

Store leftover Chicken Salad in an airtight container in the fridge. Chicken salad will stay fresh for 2-3 days…depending on when the roasted chicken was cooked. You will want to stir the mixture up a little before you use it, as the mayo and other juices tend to separate a little.

Make Ahead – The beauty of Chicken Salad is the longer it sits, the better it tastes! This absolutely is a great make ahead kind of recipe.

Freezing – Unfortunately freezing isn’t an option. Anything with mayonnaise in it doesn’t freeze very well and I don’t recommend it.

More Salads to Try!

• Southwest Chicken Chopped Salad
• Chicken Zucchini Salad
• Fancy Chicken & Pecan Pasta Salad
• Crunchy Thai Peanut Chicken Salad

This Chicken Salad Sandwich recipe is perfect for lunch or light snacking…OR throw these into mini croissants. Super cute and kind of fancy too. No one needs to know how easy it is to make.

The printable recipe card is found below. Be sure to print, save, bookmark and share this recipe to have handy! Enjoy your day, friends!

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Chicken Salad Sandwich

Leftover chicken never tasted so good! A Chicken Salad Sandwich is my new favorite way to put it to use!

Course Salad

Cuisine American

Keyword Pecan Chicken Salad

Prep Time 15 minutes

Total Time 15 minutes

Servings 4 servings

Calories 585kcal

Author Lauren’s Latest

Ingredients

• 2 large roasted chicken breasts fully cooked, cooled and diced
• 2 cups red grapes sliced
• 10 large basil leaves chiffonade
• ½ cup pecans toasted, chopped
• 2 stalks celery diced
• ½ cup red onion diced
• ¾-1 cup mayonnaise
• salt & pepper to taste

US Customary – Metric

Instructions

• Stir all ingredients together in large bowl. Refrigerate until ready to use.
• Delicious with crackers or in a sandwich with lettuce.

Nutrition

Calories: 585kcal | Carbohydrates: 18g | Protein: 29g | Fat: 44g | Saturated Fat: 7g | Cholesterol: 91mg | Sodium: 349mg | Potassium: 501mg | Fiber: 3g | Sugar: 14g | Vitamin A: 238IU | Vitamin C: 5mg | Calcium: 46mg | Iron: 2mg

The post Chicken Salad Sandwich appeared first on Lauren's Latest.

Honey Butter is Better Homemade

Honey Butter in its simplest form is butter and honey mixed together to create a new spread. However, I’ve added a couple of more ingredients to really take my recipe over the top. In my recipe, you’ll find flecks of warm cinnamon, real vanilla extract, and a sprinkle of sea salt to contrast the sweetness of the honey. Simply measure out everything and mix away to create this addicting spread. Oh, and did I mention it can last for up to a month in the fridge?! Yeah, enjoy this easy recipe for a whole month on a variety of different foods…if it lasts that long without being devoured!

How to Make Honey Butter

For full details on how to make homemade honey butter, see the recipe card down below. Here is what you can expect when making this recipe:

Measure Out Ingredients

Gather up your ingredients and measure them out into a bowl. Be sure you leave the butter out ahead of time for easy mixing. If you forgot to soften your butter, here’s a helpful trick. Microwave the stick of butter, in 5-second intervals, flipping every interval until you can very very slightly squeeze and indent the butter.

Mix, Mix, Mix!

You can use a stand mixer or a hand mixer, either way, the next step is to mix, mix, mix! Scrape the sides of the bowl and mix again to ensure a smooth uniform mixture.

Storing Instructions

Honey Butter is usually best when it’s nice and spreadable (at room temperature). You can cover and store this stuff for about a week at room temperature to keep it soft and ready to use.

Alternatively, if you want to keep this for a little longer store it in the fridge for up to a month (maybe even longer!). The only downside to this method is that your butter will harden a bit. To soften, leave it out at room temperature for a couple of hours or lightly microwave it. Just enough to soften it, not melt.

Can I freeze this recipe?

Yes, you can also freeze honey butter! Be sure to store in an airtight freezer-safe container and store for up to 6 months. Since butter can take on the flavors of other things in your freezer, you may want to then wrap your container in aluminum foil for an extra layer of protection. Thaw in the fridge then bring to room temperature. If needed, give it another whirl with a mixer.

Uses for Honey Butter

Honey Butter is beyond delicious basically on any surface, however, you usually eat this concoction with carbs! Here are some recipes that would go, oh so well, with this spread:

• Sweet Potato Rolls
• Banana Nut Muffins
• Belgian Waffle Recipe
• Oatmeal Pancakes
• Cornbread Recipe
• Angel Biscuits
• Whole Wheat Bread

Similar Recipes to Try!

• Cinnamon Roll Syrup
• Blackberry Syrup
• Pumpkin Cream Cheese Spread
• Citrus Honey Butter
• Cocoa Hazelnut Butter

Seriously guys, make this as soon as possible, you won’t regret it!

The printable recipe card is down below. Have a great day, friends!

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Honey Butter

Sweet, slightly salty, and a little spiced, this is my homemade Honey Butter recipe! Enjoy it on bread, muffins, waffles, pretty much anything will do.

Course Breakfast

Cuisine American

Keyword honey butter

Prep Time 10 minutes

Cook Time 0 minutes

Total Time 10 minutes

Servings 20 servings (20 tablespoons, 1 1/2 cups)

Calories 108kcal

Ingredients

• 1 cup salted butter softened
• 1/2 cup honey
• 1 teaspoon vanilla
• 1/2 teaspoon sea salt
• 1 teaspoon cinnamon optional

Instructions

• Place all ingredients into a large bowl and stir with a hand mixer until smooth. Scrape sides and mix again to ensure honey butter is completely mixed and smooth.
• Store in a bowl at room temperature or in the fridge covered.

Notes

If you are using unsalted butter, increase sea salt to 1 teaspoon.

Nutrition

Calories: 108kcal | Carbohydrates: 7g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 140mg | Potassium: 8mg | Fiber: 1g | Sugar: 7g | Vitamin A: 284IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg

The post Honey Butter Recipe appeared first on Lauren's Latest.

Easiest Crockpot Pork Chops Ever

If you’re looking for a dinner that basically cooks itself, this easy pork recipe is for you! All you need to do is add the ingredients into the slow cooker, turn it on high, and come back 6 hours later. Shred the pork, stir in the remaining ingredients, and dinner is served.

How easy is that?! Perfect for busy weeknights and those days you just don’t want to cook. Plus it’s a warm, hearty, and filling meal. I often find myself turning to this one on cold, dreary days. The creamy sauce and warm Southwest flavors make this an ideal comfort food recipe.

As a bonus, there are usually lots of leftovers left which means even less cooking the next day. Seriously, this crockpot pork is a real winner in my house and once you see how easy it is, it may become a staple in yours too!

What’s the Best Pork to Use?

This Southwest pork can be made with a 3 to 4 pound pork roast or thick pork chops. I used 3 thick pork chops with the fat removed, but since the meat gets shredded, it’s totally up to your personal preference.

I would avoid bone-in pork chops, as you want something thick that can shred easily. You also want to choose meat that has some fat in it, as that adds lots of flavor, but trim any excess fat to prevent the dish from becoming too greasy.

How to Make Southwest Crockpot Pork Chops

This crockpot pork is made with a creamy soup, a few Southwest seasonings, corn, black beans, and of course, cheese. You can’t forget the cheese! For full recipe details, see the printable recipe card down below. Here is what you can expect when making this recipe:

Add Sauce Ingredients + Pork to Crockpot

Whisk together the soup, water, corn, spices and cheese in the bottom of a crockpot. Add the pork to the sauce. Turn the crockpot on high and cook for at least 6 hours.

Shred the Pork

Remove the pork and shred the meat. Stir the shredded meat into the sauce with the black beans, cilantro, and scallions.

Serve

Serve your Southwest pork over rice or with corn tortillas.

Tips & Variations

If you don’t cook a lot of pork in your crockpot, here are some tips to help you out.

• How to tell when pork is done. The length of time it takes to fully cook your pork will depend on the slow cooker and the size of the roast or pork chops used. The best way to tell if your pork is ready is with an internal thermometer. Pork is fully cooked at 145° F.
• Can I make this with chicken? While I’ve never made this recipe with chicken, you can definitely use chicken breast or thighs. Just be sure to adjust the cooking time as chicken tends to cook faster than pork.
• Add some heat. If you want to kick up the Southwest flavor a bit more, you can add in some jalapeno slices to the dish before serving.

Side Dish Ideas

I typically serve this shredded crockpot pork over a bowl of rice for a quick and easy dinner. You can also serve it with corn tortillas…taco-style. If you want a lower-carb option, try quinoa or cauliflower rice instead of plain white rice.

With the black beans and corn right in the dish, you can easily get away with calling this Southwest pork a meal on its own. However, if you want a little something extra, you can’t go wrong with a bright green salad or some roasted veggies like green beans or cauliflower.

Leftovers & Storage

One of the best things about crockpot pork chops is the leftovers! Extras easily store for a few days and can be made into burritos, tacos, sandwiches and quesadillas. You can even stuff leftover pork into a baked sweet potato, then top it with lots of cheese for a simple and healthy meal.

• How to store leftovers. Leftover Southwest pork will last in the fridge for up to 3 days. Be sure to store in an airtight container. If you are serving with rice, I recommend storing the rice separately.
• How to reheat leftovers. I recommend reheating leftovers on the stovetop, though you can heat them up in the microwave as well.

More Crockpot Recipes to Try…

• Crock Pot Ribs
• Crock Pot Ham
• Easy BBQ Pulled Pork
• Shredded Mexican Pork
• Crockpot Chicken Enchilada Casserole

There you have it, an amazingly tasty meal that you didn’t have to slave in the kitchen all day to make, but definitely tastes like you did! Be sure to save, print, bookmark or share this recipe. The printable recipe card is below. Have a great day, friends!

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Southwest Crockpot Pork Chops

Creamy and flavorful with just a hint of heat, this Southwest Crockpot Pork is a true "dump and go" crockpot recipe. Toss the ingredients in the crockpot in the morning and return to a dinner ready to be served!

Course Dinner

Cuisine Southwestern

Keyword crockpot pork chops, easy pork recipes, slow cooker pork

Prep Time 10 minutes

Cook Time 6 hours

Total Time 6 hours 10 minutes

Servings 8 Servings

Calories 488kcal

Author Lauren

Ingredients

• 3-4 lb pork roast or I used 3 super thick pork chops with the fat removed
• 2 cans cream of chicken soup
• 1 can water
• 1 can sweet corn drained
• 2 Tablespoons cumin
• 1 Tablespoon chili powder
• salt & pepper
• 2 cups grated cheddar cheese I use sharp
• 1 can black beans rinsed and drained
• 1/4 cup cilantro chopped
• 2 scallions chopped

US Customary – Metric

Instructions

• In the bottom of a crockpot, whisk soup, water, corn, spices, and cheese. Set roast in the sauce and set crockpot to high. Cook for at least 6 hours..
• Before serving, remove roast and shred the meat. Stir meat back into sauce with black beans, cilantro, and scallions. Serve over rice or in fried corn tortillas

Nutrition

Calories: 488kcal | Carbohydrates: 27g | Protein: 51g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 140mg | Sodium: 532mg | Potassium: 1402mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1104IU | Vitamin C: 4mg | Calcium: 242mg | Iron: 3mg

The post Southwest Crock Pot Pork Chops appeared first on Lauren's Latest.

What is French Onion Chicken?

Well folks, I’m not sure I’ve ever loved any chicken more than I love this French Onion Chicken. It is everything you want in a dinner: savory, sweet, cheesy, made in one pan and ready in under an hour. It’s basically all the ingredients needed for a french onion soup, but turned on its side to create the most glorious chicken dish.

While the chicken cooks pretty quickly, it’s the onions you need to take your time with, caramelizing them in the pan low and slow in butter and olive oil with salt, pepper, bay leaves and thyme. They take 20 to 30 minutes to caramelize and it is certainly time well spent. The onions go from raw and sharp to tender and sweet. The magic lies in the caramelization of the onions so be sure to take your time on this step.

What to Serve with French Onion Chicken

I usually opt for either roasted veggies and/or something carby to help use up all of that delicious gravy. Here are some delicious sides that would be good choices alongside a plate of French Onion Chicken:

How to Make French Onion Chicken

French Onion Chicken makes for an amazing Sunday dinner or special occasion meal that everyone will love. For full details on how to make French Onion Chicken, see the recipe card down below. Here is what you can expect when making this recipe:

Cook Chicken

Place large, nonstick pan over medium heat. Add 1 tablespoon butter to the pan. Sprinkle salt and pepper over both sides of the chicken. Add to the preheated pan and brown on both sides and thoroughly cook to 165° F. Transfer browned chicken to a plate and cover with foil.

Caramelize Onions

To the hot pan, add other tablespoon butter and 1 tablespoon olive oil. Add onions, thyme, bay leaves, salt and pepper to the pan and stir to coat in spices, butter and oil.

Cook slowly, stirring occasionally for 20-30 minutes or until completely soft and tender. If your onions are coloring before they are tenderizing, your heat may be too high. Reduce heat and continue cooking.

Make French Onion Gravy

Once onions are completely tender and browned all the way though, deglaze pan with marsala wine and cook down by half (this shouldn’t take too long).

Add in the beef broth. In a small bowl, stir butter and flour together to create a paste. Add to pan to thicken the gravy. Stir and cook 1 minute. Reduce heat to low.

Marsala, Sherry or Red Wine?

The jury is out on the right kind of wine to use to be traditional, but I used Marsala because I had it on hand and I love the sweet notes it adds to those caramelized onions.

Return Chicken to Pan + Top with Cheese

Add in chicken and cover to warm through, about 3 minutes. Add shredded gruyere cheese to chicken and cover to melt completely, another minute or two.

Why Gruyere Cheese?

Gruyere cheese is rich, creamy, salty, and nutty; don’t skimp out on this ingredient…trust me.

Storing Instructions

Store covered in the fridge for up to a week! To reheat French Onion Chicken, place it in the microwave or warm in the oven at 350 degrees until heated through.

Can I Freeze French Onion Chicken?

Yes, you can freeze this recipe! Store in an airtight container and freeze for up to three months. To serve, thaw in the fridge overnight then warm in the oven (350 degrees 15-20 minutes) until heated through.

More Saucy Chicken Recipes!

While this might be my current recipe obsession, I certainly have quite the catalogue of chicken recipes to choose from. Here’s a link to all of my other chicken recipes and here are a few saucier chicken recipes I think you’ll like:

• Chicken Cacciatore
• Chicken Piccata
• Crockpot Honey Mustard Chicken
• Chicken with Mushroom Gravy over Mashed Potatoes

The printable recipe card is below. I truly hope you enjoy this French Onion Chicken recipe as much as we did. Oh mama, was it good. Still dreaming about it! Save, print, bookmark, pin and share this one. It’s a gem you won’t want to lose. Have a great day!

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French Onion Chicken

If you've never tried a French Onion Chicken recipe before, buckle up. This is the juiciest, most flavorful chicken topped with melty gruyere cheese and smothered with caramelized onions.

Course Dinner

Cuisine French

Keyword french onion chicken

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 4 servings

Calories 412kcal

Ingredients

• 2 tablespoons butter divided
• 1 tablespoon olive oil
• 4 chicken breasts pounded or cut to be 1/2 inch thick (or less)
• salt & pepper to taste
• 2 whole yellow onions sliced thin
• 1 teaspoon dried thyme leaves
• 2 bay leaves
• 1/2 cup marsala or red wine
• 1 cup beef broth

Finishing the dish:

• 1 tablespoon butter softened
• 1 tablespoon all purpose flour
• 4 oz gruyere cheese grated

Instructions

• Place large, nonstick pan over medium heat heat. Add 1 tablespoon butter to the pan. Sprinkle salt and pepper over both sides of the chicken. Add to the preheated pan and brown on both sides and thoroughly cooked to 165 degrees F. Transfer browned chicken to a plate and cover with foil.
  
• To the hot pan, add other tablespoon butter and 1 tablespoon olive oil. Add onions, thyme, bay leaves, salt and pepper to the pan and stir to coat in spices, butter and oil. Cook slowly, stirring occasionally for 20-30 minutes or until completely soft and tender. If your onions are coloring before they are tenderizing, your heat may be too high. Reduce heat and continue cooking.
  
• Once onions are completely tender and browned all the way though, deglaze pan with marsala wine and cook down by half (this shouldn't take too long). Add in the beef broth. In a small bowl, stir butter and flour together to create a paste. Add to pan to thicken the gravy. Stir and cook 1 minute. Reduce heat to low.
  
• Add in chicken and cover to warm through, about 3 minutes. Add shredded gruyere cheese to chicken and cover to melt completely, another minute or two.
  
• Top chicken with dried parsley and cracked black pepper, if desired and serve hot.
  

Nutrition

Calories: 412kcal | Carbohydrates: 6g | Protein: 34g | Fat: 24g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 527mg | Potassium: 510mg | Fiber: 1g | Sugar: 2g | Vitamin A: 592IU | Vitamin C: 2mg | Calcium: 304mg | Iron: 1mg

The post French Onion Chicken appeared first on Lauren's Latest.