If you’ve ever seen a gold porch light, it could mean more than just creating a beautiful home environment. Here’s what you need to know.

What Does a Gold Porch Light Mean?

Different colored porch lights are just one way people are creative in their decorative and communicative acts. Changing the hue of your porch light is a simple act and something that makes supporting a cause more accessible to everyone. Different colors of the rainbow are used in porch lights for various reasons like green lights symbolizing the return of an honorably discharged U.S. veteran and purple lights bringing awareness to instances of domestic violence. Red porch lights could symbolize American Heart Month.

Much like the other colors of the rainbow, gold and yellow are quite common porch light colors. There are a few reasons people might use the golden shade.

Awareness for childhood cancer

Thinking about children with such an illness can be heartbreaking, but it still needs to be talked about. Those who go through such suffering in their lifetimes often feel there isn’t enough funding and awareness for childhood cancer. There’s even a Facebook group for such a cause if you’re interested in learning more or donating to help. These people have also adopted the golden porch lights, like the golden cancer ribbon, to signify their awareness of childhood cancer and their actions to help support research and funding.

Celebration of a special event

Gold is a beautiful color that fits in with almost every single type of celebration, especially Christmas, parties and anniversaries. It’s a warm hue that can make any home warm and welcoming. A gold porch light could be the perfect color to bathe your porch in while sitting outside reconnecting with old friends. It also goes wonderfully with many other color schemes and would be perfect for yourholiday get-togethers.

Keeping bugs away

Warm-colored LED lights, like yellow and gold, have been found to keep bugs away. This is because the more muted color isn’t as appealing to bugs as bright white or bluish lights. This kind of act would be perfect for warm summer nights with family, friends or even just solitude. Fewer bug bites and gorgeous golden scenery? We’ll take it!

The post If You See a Gold Porch Light, This Is What It Means appeared first on Taste of Home.

Potato Salad

Pass Ina’s potato salad this way, please. This simple-yet-delicious Barefoot Contessa side complements any Christmas roast.

Go to Recipe

The post 11 Ina Garten Holiday Recipes for Your Table appeared first on Taste of Home.

The soup is loaded with tender chicken, pasta and spinach. And garlic, herbs, sauteed onion and sun-dried tomatoes flavor the broth. It’s a stick-to-your-ribs dish that’s tasty as a lunch or a side but substantial enough to serve for dinner tooespecially romantic dinners! The soup is inspired by the recipe that started it all: marry me chicken.

Ingredients for Creamy Tuscan Chicken Soup

• Sun-dried tomatoes: With concentrated sweetness and herb-infused oil, these little tomatoes add lots of flavor and color to the soup.
• Rotisserie chicken: Shredded meat from a store-bought rotisserie chicken saves so much time, plus, you’ll get a flavorful mix of dark and white meat.
• Spinach: Fresh spinach is a healthy addition to the soup, but also adds color against the red broth.
• Pasta: Rounding out this filling soup are small pasta shapes for the creamy broth to cling to. We used small shells, but feel free to use any of your favorite pasta shapes.

Creamy Tuscan Chicken Soup Recipe

This recipe, which went viral on TikTok, is from The Wholesome Dish and makes six generous servings of soup.

Ingredients

• 1/2 cup sun-dried tomatoes packed in olive oil with Italian herbs, julienned or chopped
• 1 tablespoon of the seasoned olive oil from the sun-dried tomatoes jar
• 1 tablespoon olive oil
• 1 cup finely chopped yellow onion
• 2 tablespoons tomato paste
• 2 garlic cloves, minced
• 6 cups chicken broth
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 cups shredded rotisserie chicken meat
• 2 cups chopped, fresh spinach
• 8 ounces small pasta, like macaroni or small shells
• 2 cups whole milk
• 1/2 cup grated Parmesan cheese, plus extra for serving

Directions

Step 1: Saute the onions

Add the oil from the sun-dried tomato jar and the olive oil to a large stock pot or Dutch oven.Heat the oils over medium-high heat; when hot, add in the diced onion. Cook and stir the onion for about five minutes until the pieces are soft and translucent.

Step 2: Add the tomatoes and garlic

Stir in the chopped sun-dried tomatoes, tomato paste and minced garlic. Cook the mixture for another two minutes.

Step 3: Combine with the broth and spices

Pour in the chicken broth along with the Italian seasoning, garlic powder, salt and pepper; stir everything together and bring the soup to a simmer.

Step 4: Add the meat, pasta and spinach

Add the shredded chicken, fresh spinach and pasta to the simmering soup. Reduce the heat slightly and return the soup to a simmer for about 10 minutes or until the pasta is cooked to al dente.

Step 5: Finish with the milk and cheese

While the soup simmers, heat the milk to hot in a small saucepan or in the microwave. When the soup is finished, add a few spoonfuls of the broth to the hot milk to help temper it (and prevent it from curdling.) Then, slowly stir the hot milk into the soup. Stir the grated Parmesan into the soup.

Ladle the soup into bowls and serve it with extra grated Parmesan cheese for sprinkling over the top.

Tips for Making Marry Me Chicken Soup

What can I use if I don’t have whole milk?

Whole milk makes a delectably creamy soup broth, a perfect consistency to cling to the cooked pasta. You can also substitute half-and-half or heavy cream for the milk, which will make the soup even more rich. Low-fat or skim milk should be avoided as they won’t give the soup the same level of creaminess.

Can I use chicken breasts instead of a rotisserie chicken?

Yes! You can shred cooked chicken breasts leftover from last night’s dinner or bake chicken breaststo use in the soup.

What kind of pasta is best for Tuscan chicken soup?

Small, bite-sized pasta shapes are the best choices for this soup, such as tiny shells, ditalini, mini farfalle or elbows. Because the pasta cooks in the broth, it will soak up some of the liquid; larger pastas, as well as being more difficult to eat in a soup, will soak up too much liquid leaving the soup with hardly any broth.

What can I serve with marry me chicken soup?

Garnish bowls of this soup with extra grated Parmesan cheese and fresh, chopped basil. Slices of crusty bread with butter or our homemade garlic breadsticks are also delicious as sides.

The post How to Make Creamy Tuscan Chicken Soup, aka ‘Marry Me Chicken Soup’ appeared first on Taste of Home.

Mrs. Carter was also the mother who took charge when a son’s attempt at baking a cake led to a kitchen fire and the doting grandmother who kept a stash of blueberries in the freezer for snacks.

Jason Carter spoke at the Glenn Memorial Church at Emory University in Atlanta to share his memories of the woman he knew as a grandmother. “She was like everyone else’s grandmother in a lot of ways.”

“Almost all of her recipes call for mayonnaise, for example,” he said. The assembled groups of family and friends laughed with acknowledgement.

Carter also recalled sitting on an airplane for a family trip when his grandmother pulled out ingredients to make sandwiches shortly after takeoff.

“We looked over and my grandmother took pimiento cheese and this loaf of bread, and she just started making sandwiches.”

“She gave it to all of us grandkids, and then she just started giving them to other people on the plane. And people were sitting there like, ‘Rosalynn Carter just made me this sandwich.’ They couldn’t believe it. But she loved people and she was a cool grandma,” he added.

As a baker and cook in her Georgia kitchen, Rosalynn Carter’s recipe box also included family favorites for a “Plains Special Cheese Ring,” date nut rolls dusted with confectioners’ sugar, and an eggplant souffle that calls for cracker crumbs from “good cheese crackers.”

One of her most famous recipes is this strawberry cake, a dessert made with yellow cake mix and strawberry Jell-O, both quintessential ingredients for ’70s recipes.

Rosalynn Carter’s Strawberry Cake

The U.S. National Archives released this recipe on the day of Rosalynn Carter’s memorial service.

“Today, we honor the remarkable legacy of Rosalynn Carter, whose warmth touched the nation. As we remember her, we share one of her favorite recipesa classic strawberry cakereflecting the sweetness she brought to so many,” the National Archives shared on X, formerly known as Twitter.

Rosalynn Carter’s strawberry cake calls for a handful of ingredients to be baked and served plain or with a generous dollop of fresh whipped cream. The recipe, a “Carter family favorite,” is printed on paper from the White House.

Carter’s approach to entertaining can be summed up in her own words:“If there’s any secret to hospitality, maybe it’s just that everything doesn’t have to be perfect.”

The post Rosalynn Carter’s Beloved Strawberry Cake Recipe Stands the Test of Time appeared first on Taste of Home.

It’s finally that joyous time where everything is holly, jolly and oh-so-sweet. The transition from Thanksgiving to Christmas can be pretty abrupt, but we can’t say we’re complaining. With eggnog and dozens of different and delicious Christmas cookies on the horizon, we just can’t wait for all the holiday festivities to begin.

Whether you’re hosting a holiday party and need a specialty cocktail or you just like to craft seasonal cocktails to enjoy during your holiday movie marathons, you simply must try this sugar cookie martini. Rimmed with vanilla frosting and sprinkles, this is the boozy dessert drink we can’t stop sippin’ this season.

What’s In a Sugar Cookie Martini?

• Vanilla vodka: Vanilla-flavored liquor acts as a solid base for this drink. Almost every baked good has vanilla extract, and it’s an absolute staple when it comes to Christmas cookies (and martinis).
• Amaretto liqueur: This sweet Italian liqueur tastes a lot like almonds and gives the drink a bitter flavor to help offset the accompanying sweet components.
• RumChata: This cinnamon-heavy rum cream drink is meant to echo horchata. With cinnamon and spice being perfect representatives of the holiday season, cream liqueur adds to the cookie flavoring of this martini.
• Half-and-half: Not as heavy as regular whipping cream, half-and-half gives the drink a nice plain filler that mixes well with the other sweet-flavored ingredients.

Here are some of our favorite boozy holiday cocktails to shake and stir this season too.

@bevsbybeverly Day 22 of 25 Holiday Cocktails #sugarcookiemartini #rumchatadrink #christmascocktail #bartendersoftiktok #holidayrecipes #martinis #sugarcookie Santa Baby – Eartha Kitt

Sugar Cookie Martini Recipe

The following recipe makes one drink. Double it to pour two cocktails.

Ingredients

• 1 ounce vanilla vodka
• 1 ounce amaretto liqueur
• 2 ounces RumChata
• 1/2 ounce half-and-half
• Ice
• Vanilla frosting, enough to rim the glass
• Christmas sprinkles

Directions

Step 1: Rim the glass

Start by rimming your martini glass (or any stemmed type of cocktail glass) with vanilla frosting. Next, cover the frosting with sprinkles. Red and green and even gold will make this cocktail festive. Nonpareils hold up nicely in the frosting, but sanding sugar works too!

Step 2: Pour the cocktail

In a shaker, mix your vanilla vodka, amaretto liqueur, RumChata, half-and-half and ice. Once thoroughly shaken, transfer the liquid into your frosting-rimmed glass and enjoy with some of our favorite sugar cookie recipes.

The post This Sugar Cookie Martini Will Be Your Go-To Holiday Drink appeared first on Taste of Home.

The short answer is yes. Reports predict that sugar exports from India and Thailandthe world’s second- and third-largest sugar supplierswill drop drastically. This sugar shortage extends beyond the baking aisle, too. It’s affecting candy and other goods made with the ingredient, with shoppers noticing a rise in prices. Why is this happening?

Why is there a sugar shortage?

Like many other nationwide food shortages, such as flour, this sugar shortage is because of bad weather in top countries that export the good. Droughts in India and Thailand and the ongoing war in Ukraine have affected the output of sugar, according to AP News.

When will the sugar shortage end?

Experts say we’ll see a decrease in sugar supply through the 2023-2024 season. Luckily, sugar producers in Brazil expect to fill some of the gap in the sugar shortage. Until then, you’ll likely see sparse shelvesor even hiked-up pricesat the grocery store.

What is the best sugar alternative?

It depends. If you’re looking for a quick baking substitution, maple syrup or honey can be used. Sugar alternatives for other cooking needs can range from stevia to agave and molasses. Just make sure you do a trial run of your Christmas cookies with these alternatives so you know what needs to be adjusted before the holidays arrive.

The post Yes, There’s a Sugar Shortage—Here’s What You Need to Know appeared first on Taste of Home.

What is white velvet cake?

White velvet cake is a bright white cake. It has an incredibly soft, light texture while remaining fluffy yet wonderfully moist. It pairs perfectly with cream cheese frosting or can be filled with lemon curd or jam and dressed up with buttercream frosting.

White velvet vs. red velvet

One of the key ingredients in a red velvet cake is buttermilk. Yes, a red velvet cake relies on red food coloring and a touch of cocoa powder for its pretty color, but the flavor and texture are all thanks to buttermilk. (Same with blue velvet cake!) White velvet cake skips the food coloring and cocoa powder but still uses buttermilk, resulting in the same soft texture.

White Velvet Cake Recipe

This recipe makes a double-layer 8-inch round cake, which serves 10 to 12.

Ingredients

• 1/2 cup unsalted butter, softened
• 1-1/2 cups granulated sugar
• 4 egg whites, room temperature
• 1-1/2 teaspoons vanilla extract
• 2-1/4 cups cake flour
• 1/2 teaspoon baking soda
• 1-1/2 teaspoons baking powder
• 1 teaspoon salt
• 1-1/2 cups buttermilk, room temperature

Frosting:

• 1 (8-ounce) package cream cheese, softened
• 3/4 cup unsalted butter, softened
• 6-1/2 cups powdered sugar
• 3 tablespoons milk

Directions

Step 1: Prep the cake pans

Preheat the oven to 350F. Grease two 8-inch round cake pans with butter and gently dust the inside with flour. Tap the pans to shake off any excess. Place a round piece of parchment paper in the base of each cake pan. You can buy precut parchment circles or make your own with regular parchment paper and a pair of scissors.

Step 2: Cream the butter and sugar

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter for 10 minutes until pale and fluffy. Scrape down the sides of the bowl as needed while creaming. Mix in the egg whites, mixing on low for three minutes.

Step 3: Add the dry ingredients

In a small bowl, whisk together the cake flour, baking soda, baking powder and salt. Gradually mix the dry ingredients into the wet ingredients, alternating with the buttermilk. Start and end with the flour mixture.

Step 4: Bake the cakes

Evenly divide the batter between the two prepared cake pans. Bake the cakes for 26 to 28 minutes until a toothpick inserted into the center comes out clean. Once baked, remove the cakes from the oven and allow them to cool in the pans for 15 minutes before transferring them to a wire rack to finish cooling.

Step 5: Make the frosting

In a mixing bowl, cream the butter and cream cheese. Gradually mix in 2 cups of powdered sugar and the milk. Gradually mix in the remaining powdered sugar until the frosting comes together. Turn the speed up on the mixer to whip the frosting until smooth.

Step 6: Assemble and frost the cake

Place one cooled cake layer on a cake stand or cake plate. Spread cream cheese frosting on the top of the cake layer, and place the second cake layer on top. Frost the exterior of the cake using an offset spatula or piping bag.

Tips for Making White Velvet Cake

Cream the butter and sugar fully

The first step of many baking recipes is to cream the butter and sugar. This important process not only incorporates the sugar into the butter, but it aerates the mixture along the way. As the sugar mixes into the butter and air is added, it makes the butter pale and fluffy. This is key to both the texture and the white color of this cake.

Keep the bright white color with egg whites

While many cakes can be made with whole eggs, using both the egg whites and the egg yolks, this cake is a bit different. Egg yolks add richness to a mixture, along with adding color. To be sure your cake comes out snow white, crack and separate your eggs. Use the egg whites for your cake batter and save the yolks for another project.

The post How to Make a White Velvet Cake appeared first on Taste of Home.

Like our other unique chili recipes, this one veers from the typical kidney beans and ground beef. Instead, Ina’s version is loaded with tender roasted chicken, studded with bountiful amounts of red and yellow bell peppers and bathed in a rich tomato base. This chili is perfect for those wanting to cut back on red meat and are on team “no beans” when it comes to making chili from scratch.

With Ina Garten’s track record for delicious recipes (hello, beef bourguignon), we couldn’t resist putting her recipe to the test.

Ina Garten’s Chicken Chili Recipe

This recipe makes six servings.

Ingredients

• 4 cups chopped yellow onions (about 3 medium onions)
• 1/8 cup good olive oil, plus extra for chicken
• 2 cloves garlic, minced
• 2 red bell peppers, cored, seeded and large-diced
• 2 yellow bell peppers, cored, seeded and large-diced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon dried red pepper flakes, or to taste
• 1/4 teaspoon cayenne pepper, or to taste
• 2 teaspoons kosher salt, plus more for chicken
• 2 (28-ounce) cans whole peeled plum tomatoes, undrained
• 1/4 cup minced fresh basil leaves
• 4 split chicken breasts, bone-in, skin on
• Freshly ground black pepper
• For serving: chopped onions, tortilla chips, grated cheddar or sour cream

Directions

Step 1: Saute and season

In a Dutch oven or large pot over medium-low heat, cook the onions for 10 to 15 minutes until translucent. Add the garlic and cook for one additional minute, then toss in the bell peppers, chili powder, cumin, red pepper flakes, cayenne and salt. Stir to combine.

Step 2: Add the tomatoes

Next, in a food processor fitted with a steel blade, pulse the tomatoes six to eight times, so a few chunks remain (you may also crush the tomatoes by hand). Add them to the pot along with the basil. Bring the mixture to a boil, then reduce the heat and simmer. Cook, uncovered, for 30 minutes, stirring occasionally.

Editor’s Tip: Believe it or not, not all canned tomatoes are created equal. For the best Ina Garten chicken chili ever (and the best Ina Garten lasagna), splurge on some high-quality canned tomatoes. The chili will turn out richer, thicker and more flavorful.

Step 3: Roast the chicken

Preheat the oven to 350F.

Drizzle the chicken breasts with olive oil and place them on a sheet pan. Season generously with salt and pepper, then roast the chicken breasts until just cooked (about 35 to 40 minutes). Remove from the oven and let cool slightly.

Editor’s Tip: This is one instance where you don’t have to cook the chicken completely to 165since it will finish cooking in the soup.

Step 4: Chop and combine

Remove the chicken meat from the bones and skin and roughly cut it into bite-sized chunks. Stir the chicken into the chili and continue to simmer, uncovered, for an additional 20 minutes. Serve hot with the toppings of your choice, and enjoy!

Here’s What We Thought

What a crowd-pleasing recipe! Ina Garten chicken chili is hearty without being heavy and subtly spiced, so it will even please those at your table who prefer a mild chili recipe. While it may not be traditional chili, this recipe will have its own spot in our recipe rotation all season long.

Tips for Making the Ina Garten Chicken Chili Recipe

While this Ina Garten chicken chili recipe is delicious as is,it is also super adaptable to modifications. Here are just a few options for substitutions:

• Quicker chicken: If you’re in a pinch for time, you can prepare the chicken in a few different ways that are both faster and equally flavorful. One option is to poach boneless skinless chicken breasts, which only take around 15 minutes to cook. Alternatively, you could opt for a store-bought rotisserie chicken and shred the light and dark meat into the soup during the final step.
• Spicier chili: If you’re someone who wants a little fire in their bowl of chili, you can play around with the spiciness of this recipe very easily. Try swapping two of the bell peppers for poblano peppers, or amp up the heat further by tossing in a diced jalapeno pepper or chopped chipotle chili in adobo sauce to the pot. A few extra teaspoons of chili pepper or cayenne pepper is also a great way to add some additional kick.
• Add beans: While this recipe leans toward a Texas-style chili without beans, if you prefer a chicken chili with beans, you could certainly add them to this recipe. Pinto, kidney or black beans would all be fantastic in this recipe.

The post We Tried Ina Garten’s Chicken Chili, and We May Never Go Back to Beef appeared first on Taste of Home.

Yes, it turns out. The receipt check helps reduce shoplifting, which in turn helps Costco keep prices low. It also ensures you’re not overpaying or underpaying for what’s in your cart.

Why does Costco check receipts?

To prevent shoplifting

If you’ve ever shopped at Costco, you know employees keep a close watch on the entrances and exits of the warehouse. Customers need to show proof of membership on the way in and walk out with receipts that match shopping carts. Costco CFO Richard Galanti says the store’s shrinkage ratewhich includes shoplifting, cashier or administrative error and vendor fraudhas largely remained unchanged over the years, likely due to checking receipts.

But can a Costco employee really evaluate everything in a full cart in just a few seconds? In the past, rumors swirled about a “secret code” on receipts that employees look for. This Reddit thread from 2018 says that receipt checkers used to look for a two-digit code on the end of the member’s ID number that proved a receipt was printed that day. It would be impossible for shoplifters to reuse old receipts, because the code wouldn’t match the two-digit stamp assigned for that day.

However, after visiting a store multiple times in one day ourselves, we can confirm that this theory is not true. Costco receipt checkers give the receipt a quick scan, then slash it with a marker to make sure that receipt isn’t used again.

Here’s the secret: Costco employees aren’t looking too closely at your receipt vs. what’s in your cart. The slash is what helps deter future theft: You can’t reuse a marked receipt to steal a cartload of stuff on your next trip!

To check prices

Surprisingly, Costco receipt checkers do look at the prices. According to an article published by SFGate.com, employees check receipts to make sure that everything was properly scanned.

“It’s pretty simple,” Kevin Heuer, general manager of the Costco in San Francisco, told SFGate.com. “We want to make sure they’re not getting overcharged and they’re not getting undercharged. It’s not to target shoplifters. Invariably that could happen without someone paying for something, but if there’s an extra item in their basket, that’s not their fault. That’s our fault. Sometimes checkers forget to ring up items placed on the bottom of the basket.”

Frequent Costco shoppers have confirmed this via Reddit, saying that receipt checkers have been able to catch when items have accidentally been scanned twice. “Sometimes they key in if you have multiples on the receipt, and verify you have two (or more) to make sure you weren’t double charged,” writes one Reddit user. “I’ve actually had them catch this for me once.”

Another Reddit user wrote, “One time I bought pastries and forgot that the price was for two, even though I only purchased one. The cashier didn’t realize it but the receipt checker did.”

Having your receipt checked may seem like an extra step, but it’s worth the wait.

The post This Is What Costco Receipt Checkers Are Really Looking For appeared first on Taste of Home.

Last year, McDonald’s released adult Happy Meals in collaboration with Cactus Plant Flea Market. Well, they were such a hit that McD’s is back with an all-new collab, this time with artist, creative director, host and icon Kerwin Frost. And he brought along some brand-new McNugget Buddies.

Make room next to your Halloween McNugget buddies for this “reimagined” McDonald’s throwback.

What’s in the adult Happy Meal?

This year’s adult Happy Meal (officially called the Kerwin Frost Box) is full of McDonald’s classics and new McNugget toys. First, customers choose between a 10-piece Chicken McNuggets and a Big Mac. Both meals comes with fries, a soft drink and one of six Kerwin Frost-designed McNugget Buddy collectible toys. ’90s kids, are you ready to add to your beloved collection?

Heads up: Your soda won’t come from a self-serve fountain.

Who are the new McNugget Buddies?

The new buddiesKerwin Frost, Don Bernice, Uptown Moe, Waffutu, BRRRICK and Darlahave mix-and match outfits with unique stories.

Kerwin Frost is described as “the Mayor of Frost Way” who adores art and helps encourage the other Buddies. Meanwhile, Uptown Moe is a supportive street savvy Neighborhood Hero, Darla is a soft-spoken and self-assured singer and Waffutu is a lovable optimist. BRRRICK, aka “The Cool Guy,” is an adventurous, pun-speaking, techno music fan and Don Bernice is “The Wise Stylist” who makes outfits for all the other Buddies.

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While the toys are new, the nostalgic McNugget Buddies from Frost’s childhood acted as a source of inspiration.

When can I get an adult happy meal?

The Kerwin Frost Box drops on Monday, December 11. Not too long to wait! Plus, part of the proceeds will go to the Harlem Arts Alliance (HAA), an organization that helps elevate and amplify artists. That’s a total win-win.

If you want to add to a McNugget Buddy to your collection, or would love to indulge in a nostalgic Happy Meal, don’t wait too long once the adult Happy Meals are officially out. The Kerwin Frost boxes are only available while supplies last. In other words, mark your calendar ASAP!

The post McDonald’s Is Bringing Back Its Popular Adult Happy Meals in December appeared first on Taste of Home.

The delicious bread roll took off from there, with other bakers adding other tasty morsels to the ham filling. Today, it’s still a beloved breadand thankfully it doesn’t have to be Christmas to enjoy it.

Ingredients for Pan de Jamon

• Yeast: Make sure to have some packs of active dry yeast around for baking projects like this. It’s the key to getting your bread to rise.
• Flour: There’s no bread without flour! This slightly sweet enriched dough is simple to make and only requires all-purpose flour. If you don’t have AP, you can substitute bread flour.
• Ham: Ham is of course essential to making ham bread! Use scraps of ham if you happen to have any, or slices from your local deli.
• Olives: Green pimento olives are the most traditional ones to use in pan de jamon. They provide briny, salty bites with a touch of sweetness from the pimento. We conducted a taste test to find the best olives.
• Raisins: They may seem odd at first, but the raisins are an important component in this bread. The sweetness rounds out all the salty bits and takes this bread to the next level.

Pan de Jamon Recipe

This recipe comes to us from Taste of Home Community Cook Lorraine Hickman of Lansing, Michigan. Itmakes 2 loaves.

Ingredients

• 1/2 cup warm water (110 to 115F)
• 1 tablespoon quick-rise yeast
• 3-1/2 to 4 cups all-purpose flour
• 10 tablespoons softened butter, plus 2 tablespoons melted butter
• 1 large egg, room temperature
• 1/2 cup milk
• 3 tablespoons sugar
• 1 teaspoon salt

Filling:

• 2 tablespoons butter, melted, divided
• 1/2 pound thinly sliced deli ham, divided
• 1/2 cup golden raisins, divided
• 1/2 cup sliced green olives with pimentos, divided

Egg Wash:

• 1 large egg yolk, room temperature
• 1 teaspoon sugar

Directions

Step 1: Make dough

In the bowl of a stand mixer, dissolve the yeast in warm water. Add 1 cup flour, the butter and egg, and beat on medium speed until smooth. Add milk, sugar, salt and the remaining flour, and mix well until you have a shaggy dough.

Turn dough onto a floured surface. Knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease the top and sides of the dough ball. Cover with a towel and let rise in a warm place until doubled, about 1 hour.

Step 2: Roll out dough

Punch down dough. Turn onto a lightly floured surface and divide in half. Roll each portion into a 10×12-in. rectangle. Brush dough with the melted butter.

Layer half of the ham over one piece of dough, leaving a 1 inch edge around the perimeter. Sprinkle half of the raisins and half of the olives over the ham. Starting from a long side, roll up jelly-roll style, and pinch the seam to seal. Transfer to a parchment-lined baking sheet, seam side down. Repeat with the remaining dough.

Cover dough rolls with a kitchen towel and let rise in a warm place until doubled, about 1 hour. Meanwhile, preheat the oven to 350F.

Step 3: Bake pan de jamon

In a small bowl, whisk the egg yolk and sugar. Brush over the tops and sides of the loaves. Bake until golden brown, about 30 to 35 minutes, rotating the pan halfway through.

Allow the bread to cool so that the filling has time to set. Once it’s cooled, slice and serve.

Pan de Jamon Variations

Pan de jamon started with ham scraps, but it’s become a receptacle for many other fillings. You can substitute turkey for the ham, or dark raisins for the golden raisins. Other popular fillings include capers, almonds, bacon, and even sliced cheese like gruyere or provolone. You can also change up your olive filling.

How to Store Pan de Jamon

Pan de jamon can be stored in a well-sealed container or in plastic wrap for up to 3 days in the fridge. It can also be frozen for up to one month.

Tips for Making Pan de Jamon

Can you use store-bought bread dough for pan de jamon?

In a hurry? Store bought dough is a great substitute when you’re looking for a few less steps. Use the canisters of raw dough, or thawed frozen bread dough to bake up a delicious pan de jamon.

Can you prepare this ahead of time?

Some of this recipe can be prepared ahead of time! Go through step 1 but instead of resting your dough on the counter, store it in the fridge overnight for the first rise. The next day, pull the dough from the fridge and allow it to come back to room temperature for 30 to 60 minutes, then continue onto step 2.

The post How to Make Pan de Jamon (Venezuelan Ham Bread) appeared first on Taste of Home.

What are good vegan pizza toppings?

We love the classic combo of peppers, onions and mushrooms used here. Feel free to swap the mushrooms for diced eggplant or sliced zucchini. If you enjoy briny flavors, add chopped artichokes or olives to your pizza.

Ingredients for Vegan Pizza

• Dough: Use our Basic Pizza Crust recipe for a homemade version. For a shortcut, use a store-bought crust from the supermarket or your local pizzeria.
• Pizza sauce: Check out our favorite store-bought pizza sauces. You can also make pizza sauce from scratch.
• Dairy-free cheese: Opt for one of our go-to vegan cheese brands.
• Vegetables: Use the veggies listed in this recipe or swap the mushrooms for eggplant, use red onion instead of white, and any color peppers you have.
• Cornmeal: This prevents the pizza from sticking to the baking sheet.

Vegan Pizza Recipe

Ingredients

• 1 medium onion, sliced
• 1-1/2 cups sliced fresh mushrooms
• 1/2 cup sliced sweet red pepper
• 1/2 cup sliced green pepper
• 2 garlic cloves, minced
• 2 tablespoons canola oil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried rosemary, crushed
• Pizza dough, homemade or store-bought
• Cornmeal
• 1/2 cup pizza sauce
• 2 medium tomatoes, thinly sliced
• 1/2 cup shredded dairy-free Parmesan-flavored cheese
• 1/4 cup loosely packed basil leaves, thinly sliced, divided

Directions

Step 1: Roast the vegetables

On a rimmed baking sheet, combine the onions, mushrooms, peppers and garlic with oil and dried herbs. Toss with your hands to combine. Roast in a 425F oven until crisp-tender, about 10 minutes.

Step 2: Prepare the dough

Roll the dough into a 15-inch circle. Grease a pizza pan with oil and sprinkle with cornmeal. Transfer the dough to the pan, building up the edge slightly. Immediately place in the oven and bake until lightly browned, 12 to 15 minutes.

Step 3: Assemble the pizza

Transfer the roasted vegetables to a cutting board and chop coarsely. Spread the pizza sauce on the crust and top with the roasted vegetables and tomato slices. Sprinkle with cheese and fresh basil.

Step 4: Bake the pizza

Bake until the crust is golden brown, 12 to 15 minutes longer. Garnish with extra basil, slice and serve.

Vegan Pizza Variations

• Pesto pizza: For an unusual twist, substitute the pizza sauce with a homemade vegan pesto.
• Whole wheat pizza: Use our whole wheat pizza doughfor an even healthier version.

How to Store Vegan Pizza

Store leftovers in an airtight containeror wrapped tightly in foilin the fridge for up to three days.

Vegan Pizza Tips

What can I use as a cheese substitute for vegan pizza?

There are many amazing vegan cheeses available in stores today, including block, shredded, pourable and spreadable options. We recommend trying a few to find one you like best. You can also make your own cashew cheese spread.

What type of crust is best for vegan pizza?

You can use a basic pizza crust recipeor a whole wheat dough for a more nutritious option. If you’re avoiding gluten, use our gluten-free pizza crust.

The post How to Make Vegan Pizza appeared first on Taste of Home.

Which brands make the best ginger ale?

When it comes to ginger ale, one major brand always comes to mind. Its the same with brands like Reeses and Ocean Spraythey stand out in their field as the most iconic examples of what they do.

However, when one brand seems to be heads and tails above the rest, the Test Kitchen atTaste of Home always wants to verify if that’s really the case. After all, there might be an amazing ginger ale out there that would make this party punchreally pop.

The post The Best Ginger Ale: Our Top Soda Picks appeared first on Taste of Home.

Who makes the best olives?

Olives are one of those polarizing ingredients. But there’s no doubt about how essential they are to the folks who love them when it comes to recipes like olive tapenade, a muffuletta or even the perfect martini.

So with these olive fanatics in mind, our pros put a handful of olive brands to the test. In the end, our expert snackers sampled 11 brandsincluding black, green and kalamata optionsto find the best olives.

The post The Best Olives You Can Buy appeared first on Taste of Home.

Sign up at tasteofhome.com/holiday-favorites/ now, and youll receive your free e-book download and recipe video access on Friday, December 8.

This exclusive e-book is loaded with Taste of Home holiday favorites, from appetizers to desserts and all the sides, mains and drinks in between. Feast on beef tenderloin with chutney, Brussels sprout salad and garlic mashed potatoes. Bring our adorable reindeer rolls or peppermint bark trifle to your next holiday potluck. Or whip up a batch of creamy eggnog to hand out to carolers.

Youll have dozens of recipes to choose from while building your dream holiday menu, and thanks to our easy-to-follow instructions, you can be confident you’ll pull off any dish you pick. Plus, the prep and total times listed with each recipe mean you can plan your meal preparations down to the minute.

In addition to more than 30 holiday recipes, our editors have included some of their most helpful holiday-hosting hints and meal-planning tips to get you ready for the season.

When you sign up, youll also get access to a collection of 15 top editor-selected dessert videos from our recipe vault, including cakes, pies and (of course) all our favorite Christmas cookies.

Whether you’re looking to make basic cookie dough, gingerbread cookies, citrus cranberry pie or a chocolate gingerbread yule log, our step-by-step recipe videos will show exactly how to create the perfect dessert to end your holiday celebration.

Unlock our exclusive Holiday Favorites e-book and gain access to videos from our recipe vault now! Sign up for free at tasteofhome.com/holiday-favorites/.

Get Holiday Favorites!

The post Prep for Christmas with Our Free, Exclusive ‘Holiday Favorites’ Digital Cookbook appeared first on Taste of Home.

Ethically raised meat may be pricier than the stuff you can find in the supermarket, but there are so many good reasons to consider making the switch. Sustainably-sourced meat and seafood are better for the environment. Meat raised without hormones or antibiotics is healthier. And, most importantly, high-quality meat simply tastes better! So, do the Good Chop reviews live up to the sustainability hype?

Depending on where you live, it’s not always easy to find a wide variety of good meat, and that’s where Good Chop comes in. This online butchery lets you shop for meat online and ships it straight to your doorstep. But just because it’s sustainable doesn’t necessarily mean it’s flavorful, so I tried some of their bestsellers to see if the raving Good Chop reviews I’ve read are legit.

What is Good Chop?

Good Chop is an online subscription butchery that brings high-quality grass-fed beef, pork, chicken, bison, turkey and seafood from the farm to your front door. Everything they sell is raised responsibly without the use of hormones or antibiotics and is sourced from American family farms and fisheries that are committed to using sustainable agricultural practices.

Meat and seafood from Good Chop comes packaged in vacuum-sealed portions that are frozen rock-solid shortly after they’re butchered, and arrive packed with dry ice and eco-friendly insulation in a 100% recyclable box. The company offers two different sizes of fully customizable subscription boxes, which are shipped out every four weeks. And if you don’t need your regularly scheduled meat delivery, pause or cancel your subscription at any time.

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Good Chop

Get high-quality American meat & seafood with no antibiotics or added hormones, ever.

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Good Chop Features

Good Chop offers two box options. The smaller box costs $149 and includes 14 pounds (approximately 36 portions) of meat and/or seafood. A large box is double the size, with 28 pounds (or 72 portions) of meat/seafood for $269. As for what your order will contain, Good Chop’s plans are fully customizable to build your own box with whatever cuts you like. You can either modify your selections every month or create a regular order that will restock your freezer without worry every four weeks.

In addition to quality meat and seafood, Good Chop offers an array of sides and delectable desserts as well. Here’s what you’ll choose from when ordering from Good Chop:

• Angus Beef: Ground beef; ribeye steaks; strip steaks; ranch steak; filet mignon; sirloin steaks; porterhouse steaks; flank steaks; T-bone steaks; tri-tips; burger patties; sirloin tips; diced beef; grass-fed hot dogs
• Free-Range Chicken: Boneless, skinless chicken breasts and thighs; wings; drumsticks; organic ground chicken; Italian chicken sausage, apple chicken sausage
• Humanely-Raised Pork: Boneless pork chops; thick-cut uncured bacon; tenderloin; whole loin roast; boneless butt; St. Louis ribs; mild Italian sausage (ground and links); Bratwurst; Chorizo links; pulled cooked pork; ground pork; charcuterie
• Seafood: Alaskan Sockeye salmon; sea scallops; Alaskan halibut; Pacific cod; Florida pink shrimp; Gulf shrimp; smoked Sockeye salmon; rockfish; sable fish; Maryland-style crab cakes
• Other meats: Ground bison; ground turkey
• Side Dishes: Macaroni and cheese; potatoes gratin; smashed red potatoes; Parker House rolls
• Desserts: Cheesecake; Key lime pie; chocolate lava cakes

How We Tested It

Good Chop reviews aren’t worth their salt without rigorous testing. My custom delivery from Good Chop included Alaskan Sockeye salmon, filet mignons, ribeye steaks, boneless, skinless chicken breasts and party-cut chicken wings. Here’s what happened when I cooked these items at home.

Filet Mignons

I’ve tested over eight mail-order meat services, and I can confidently say that Good Chop’s filet mignon was some of the finest I’ve ever tasted. This cut is prized for being the tenderest cut of beef, but it’s also the leanest, meaning that when it comes to flavor, fillets often pale in comparison to well-marbled cuts like ribeyes and New York strips. Not so when it comes to Good Chop’s filet, which is so flavorful that it puts steakhouses to shame.

I made my filet using the reverse-sear method, cooking it low-and-slow in a 225-degree oven for 40 minutes before searing each side in a red-hot cast iron skillet for 30-45 seconds to get a beautiful dark-brown sear on every inch of the steak. The filet practically melted in my mouth, and literally brought a tear to my eye. A fine steak like this one is a splurge, so when you get one, it better deliver on every front. Good Chop’s filet doesn’t just deliverit exceeds expectations in the most delicious of ways.

Ribeye Steak

Ribeyes are arguably the perfect steak, with just the right amount of marbling to make them tender and juicy, with an intense flavor that shows off beef at its very best. It’s not hard to make ribeye taste good, which is why to put these to the test, I committed the “sin” of cooking them til they were well done. (People who like well-done steaks deserve good meat, too!) I’m thrilled to report that even when cooked to 155 degrees, Good Chop’s ribeyes were insanely tender and juicya feat most inferior steaks are incapable of accomplishing. Not only that, but the flavor was off-the-charts delicious, causing me to reconsider my stance on well-done steaks.

Salmon Fillets

When it comes to salmon, sourcing is everything. Wild-caught salmon is exponentially more flavorful than pallid, flaccid farm-raised salmon, which often is treated with coloring agents to make it look pinker than it actually is. Meanwhile, wild-caught salmon is a vibrant shade of pink that borders on red, with a firmer, meatier texture. Good Chop’s salmon is spectacular and needs almost nothing to make it sing. And because it’s truly that good, it makes for just about the easiest dinner imaginable; salmon fillets can be air-fried directly from the freezer without the need to defrost. All it needs is a sprinkle of good salt, and it’s wonderful.

Boneless, Skinless Chicken Breasts

Straight out of the bag, the first thing you’ll notice is how much smaller Good Chop’s chicken breasts are in comparison to the conventional ones at the supermarket. And that’s a good thing! Chicken breasts that are colossally large aren’t natural, and without the use of hormones, antibiotics or inhumane farming practices, there’s no way for Good Chop’s chicken to be gargantuan. These breasts are a perfectly normal size, and perfect for making chicken cutlets as well.

Boneless, skinless chicken breasts don’t have much in the way of flavor, which is why we do so much when cooking them. Hello, marinade! What’s important when cooking chicken is that it doesn’t dry out while cooking, which is something that’s outstandingly easy to do. That’s why I decided to test it by making a dish where the chicken gets cooked twice: Chicken Parmesan. After breading, frying, smothering in sauce and baking, Good Chop’s boneless skinless chicken breasts remained moist, succulent and tender.

Party Wings

Good Chop’s party wings are the exact size they should benot too big that they’re practically a drumstick, but not so small that you’re searching for meat. They cook up crisp and juicy when air-fried, and when tossed in Buffalo sauce, these wings have the perfect balance of spicy, tangy and meaty.

Pros

• Remarkable quality
• Good variety of meats to choose from
• Meat comes packaged in individual portions
• Delivered frozen solid
• Eco-friendly packaging
• Company has strict sustainability standards
• Only works with ethical, sustainably-focused family farms and fisheries in the U.S.A.
• Free shipping
• Scheduled orders can be skipped

Cons

• Pricey (though worth it)
• Requires a subscription

FAQ

Is Good Chop meat good quality?

Yes, Good Chop meat is good quality. In fact, it’s great quality! All of Good Chop’s meat and seafood are sourced from highly reputable farms and fisheries.

Is Good Chop fresh or frozen?

All of Good Chop’s meat and seafood is individually packaged and quickly frozen shortly after butchering for the freshest possible product. Once your Good Chop order arrives, simply put it straight in the freezer and defrost it as needed.

Product Comparison

Of all the best meat delivery services out there, Good Chop is most similar to ButcherBox, which also sells superlative, sustainable meat. According to Good Chop reviews and personal experience, what sets them apart is the fact that Good Chop’s boxes are customizable, whereas ButcherBox offers three specially curated “butcher’s choice” meat boxes in addition to a custom option. Good Chop also offers sides and desserts, which ButcherBox does not. In contrast to other well-known mail-order meat brands like Omaha Steaks, Good Chop is a subscription-based service, delivering a new package every four weeks.

Final Verdict

If you’re looking for a convenient way to buy environmentally friendly, ethically raised and high-quality meat, you should absolutely consider giving Good Chop a go. After reading all the Good Chop reviews and testing it myself, I can honestly say the quality is well worth the price, and I love the customizable options. There’s a good chance you’ll never need to step foot in a butcher shop again.

Where to Order Good Chop

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Good Chop

Enjoy quality meat and seafood from domestic family farms and fisheries with flexible deliveries and 100% customizable boxes.

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Visit the Good Chop website to set up a subscription, which can be paused or canceled at any time. You can customize a 14-pound box for $149 or a 28-pound box for $269. Delicious dinners await!

The post Good Chop Review: This Meat Subscription Brings Quality Cuts Directly to Your Door appeared first on Taste of Home.

Heres the lowdown on the festive bread, plus a panettone recipe to make your own version. Youll never go back to boxed bread again.

What is panettone?

You know its the Christmas season when panettone sits at the end of the grocery aisles. Pronounced pan-eh-toh-neh, the Italian sweet bread is no fruit cake. Light and poofy, slightly sweet and buttery, filled with fruit and sometimes nuts, the Italian staple is festive and deliciousand it can be served for dessert or breakfast.

Panettone starts with a soft, brioche-like dough that needs to proof overnight. Baked in a paper liner or mold, the finished bread is easy to wrap and tie with a ribbon for a gift. The trick to getting the classic shape is to hang the bread upside down to cool. Other than that, you can add in whatever dried or candied fruits you like to make it your own.

Panettone origins can be traced back to the Roman Empire, but Milan is the birthplace of the more modern, boxed variety we see today. In the early 20th century, Italian bakers started making the breads for wider market appeal, packing them in colorful boxes with ribbons for easy gifting. And while boxed panettone makes a nice food gift, homemade panettone is even better.

Is panettone a cake or bread?

Panettone is more bread than cake but is easily mistaken for the latter. We blame fruit cake. Dotted with raisins, candied citrus and sometimes nuts, many think panettone is similar to the rich, dense, heavily spiced Christmas dessert. Instead, panettone bread is light and airy with a high dome, crispy top and fluffy interior.

How to Make Your Own Panettone

Ingredients

• 5 cups all-purpose flour, divided
• 1 tablespoon quick-rise yeast
• 2/3 cup warm water (110 to 115F)
• 1/2 cup sugar
• 2 teaspoons vanilla extract
• 1 teaspoon salt
• 5 large eggs, room temperature, lightly beaten
• 3/4 cup butter, softened
• 1/2 cup raisins
• 1/2 cup golden raisins
• 1/4 cup chopped candied orange peel

Topping:

• 1 large egg
• 1 tablespoon water
• 1/4 cup sliced almonds
• 1 tablespoon coarse sugar

Tools

• Paper molds: These paper molds from Novacart are perfect for this panettone recipe. Not only do they help keep the bread shape nice and round, theyre easy to skewer for the cooling process. Also they make the breads look nice and professional when gifted!
• Metal skewers: Youll need a good sturdy skewer in order to hang the panettone upside down for cooling. These metal skewers are perfect. You can also use wooden or bamboo skewers.
• Digital thermometer: The Thermapen One is our Test Kitchens preferred digital thermometer for all grilling and baking needs. This helps you know when the panettone can come out of the oven.

Directions

Step 1: Make a sponge

In a large bowl, combine 1 cup of flour, the yeast and warm water. Cover the bowl and let the yeast mixture stand until doubled, about 30 minutes.

Step 2: Make the dough

In the bowl with the sponge, gradually beat in the remaining 4 cups of flour, plus the sugar, vanilla and salt. Beat in the eggs until blended. Switch to the dough hook on your mixer, and mix on medium speed until a smooth stiff dough forms, about two to three minutes. Beat in the butter, 1 tablespoon at a time, mixing well after each addition. Beat the dough on medium speed for another 5 minutes, then stir in the raisins and orange peel.

Step 3: Give the dough a rest

Gently transfer the dough to a greased bowl (it will be sticky), and cover with plastic wrap. Refrigerate the dough overnight.

Test Kitchen Tip: With a longer rise in the fridge, the yeast gets more time to do its work. The fermentation process happens more slowly, which adds flavor and flexibility to the dough. It helps with shaping the dough the next day, and makes it taste great.

Step 4: Shape the dough

Turn the dough onto a lightly floured surface, and gently shape into a ball. Place the ball in a 7-in. wide x 4-in. tall paper panettone mold. Cover and let the dough rise in a warm place until its almost doubled, about 90 minutes.

Test Kitchen Tip: If you forgot to order the paper molds, you can also use a 10-in. cake pan with high sides, or even a 9-in. tube pan. But make sure to use parchment rounds in the bottoms.

Step 5: Bake the panettone

Preheat your oven to 350. Lightly beat the egg and 1 tablespoon of water. Gently brush the egg over the dough and sprinkle with almonds and coarse sugar. Bake the panettone bread until it turns a golden brown, about 1-1/4 to 1-1/2 hours. To prevent the bread from getting too brown, cover the bread with foil after about 30 minutes or halfway through.

Test Kitchen Tip: To test the bread for doneness, first check the look. It should be deep brown but not burnt. Then sound: Tap the bread; youre looking for a hollow sound. You can also check the temperature. A finished bread will read around 190 when a digital thermometer is inserted in the middle.

Step 6: Cool the bread

Insert a metal or wood skewer horizontally through the center of the loaf. Allow the bread to cool, upside down, by resting the ends of the skewer on the tops of two large heavy cans.

Test Kitchen Tip: Panettone is cooled upside down to keep the fluffy bread from collapsing. It helps retain the texture and crumb that makes panettone so special.

Tips for Making Panettone

How do you slice and serve panettone?

Because its slightly sweet and studded with fruit, panettone bread is fantastic for dessert or breakfast. The traditional way is to cut it into wedges (you can even cut it with the paper on!, but you can also go for slices that could fit into a toaster. Slather with butter or not; some people eat it with a dollop of mascarpone.

How do you store and freeze panettone?

Once the panettone is completely cooled, you can wrap it in plastic wrap or aluminum foil, and keep it in a resealable bag. It will last up to five days on the counter, but it will start to dry out before that. Panettone can be frozen, as well. Wrap the cooled bread in plastic wrap and then foil and store in the freezer for up to two months.

What are some variations of panettone?

Panettone can be flavored according you own personal preference. Add more candied citrus or less, swap in lemon for orange or vice versa, or add both. Chocolate chips are a delicious addition. Raisins or even currants can be amped up or eliminated.

What can you do with leftover panettone?

This panettone recipe is so good, theres little chance any will be leftover. But if there is, like many brioche breads, it makes the best French toast or bread pudding, including this Black Forest panettone bread pudding.

The post How to Make Panettone appeared first on Taste of Home.

What is ButcherBox?

ButcherBox is a mail-order subscription service that delivers high-quality, humanely raised meat and seafood. Offering 100% grass-fed beef and bison, heritage-breed pork and free-range, organic chicken, all of ButcherBox’s meat comes from farms committed to sustainable agriculture and fair labor practices. In other words, the meat is raised without the use of hormones or antibiotics. Seafood offerings are wild caught, sustainably harvested and are never treated with chemicals, preservatives or artificial colorings.

Meat is shipped frozen rock solid in individually vacuum-packed portions, and comes packed in a 100% recyclable insulated box with dry ice. Subscriptions can be set for delivery every two, four, six or eight weeks, and can be postponed or skipped over if needed. Choose from four different boxes: beef and pork, beef and chicken, mixed (with beef, chicken and pork) and a custom box that lets you mix and match from 25 different cuts.

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ButcherBox provides high-quality, humanely raised meat and seafood delivered straight to your door.

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ButcherBox Features

There are three standard ButcherBoxes to choose frombeef and pork, beef and chicken, and mixed (with beef, chicken and pork). They are specially curated with different cuts of meat every month. Each shipment is a surprise! A box with eight to 11 pounds of meat is $146 while a 16 to 22 pound box is $269. According to ButcherBox reviews, here are possible meat options:

• 100% grass-fed beef: sirloin tips, ground beef (85/15), ground sirloin (90/10), hamburger patties, tri-tip steak, flat iron steak, top sirloin steak, flank steak, ribeye steak, NY strip steaks, filet mignon, steak tips, bottom round roast, sirloin cap (roast beef), pot roast, beef hot dogs
• Free-range, organic chicken: whole chicken, boneless skinless chicken breasts and thighs, chicken tenders, drumsticks, bone-in thighs, wings, ground chicken, mild chicken sausage, apple chicken sausage
• Humanely raised pork: ground pork, St. Louis and baby back ribs, center-cut pork loin roast, tenderloin, Italian sausage links, ground Italian sausage, boneless pork chops, pork sirloin roast, bone-in pork butt, ButcherBox bacon, tender belly bacon, ground breakfast sausage, ground chorizo, pork hot dogs
• Seafood: wild-caught Alaskan sockeye salmon, wild-caught scallops, salmon burgers, cod, wild-caught gulf shrimp, cold smoked salmon

If you’re not much for surprises and don’t mind spending a little more, ButcherBox offers custom boxes as well. For $169, you’ll get 9 to 14 pounds of meat and/or seafood. Shipping on all boxes is always free.

How We Tested It

My custom ButcherBox included two filet mignons, four boneless pork chops, a flank steak, a whole chicken and a bag of individually frozen salmon filets.

Filet Mignons

Filet mignons are cut from the tenderloin, a muscle running down the back of a cow that sees almost no movement, so there’s no connective tissue or gristle to be found. However, this also means there’s not much in the way of fat marbling, which is what gives prized cuts, like ribeyes and porterhouses, so much flavor. Though it’s certainly a luxurious piece of meat, filets can run the risk of being flavorlesssomething you never want to encounter, especially if you’re paying a premium.

The good news is that ButcherBox’s grass-fed filet mignons deliver plenty of big, beefy flavor while also being impossibly tender. They’re cut on the thinner side, so they cook quickly and go from rare to well-done in a matter of seconds. Searing them for two minutes per side in a cast-iron skillet rendered steaks that were a bit more cooked than I personally prefer, but this didn’t diminish my enjoyment one bit.

Salmon Filets

Much like a good steak, a quality piece of salmon needs next to nothing to taste spectacular. In fact, it’s almost a sin to cover up superlative salmon with excessive amounts of sauce, spices or marinades. I tested ButcherBox’s salmon by air frying filets directly from the freezer without thawing, which helps prevent the insides from overcookingnot to mention making dinner far easier to slap together! Simply sprinkle kosher salt and lightly spritz cooking spray to prevent sticking.

The resulting salmon was stellar, rich and buttery. The second time I made it, I added a light glaze of Bachan’s Japanese barbecue sauce halfway through the cooking process, which complemented it wonderfully without being overwhelming, and giving me a fancy no-fuss dinner in minutes with almost no work whatsoever.

Boneless Pork Chops

It’s easy to make boneless pork chops that are dry and underwhelming, and that’s due to the quality of factory-farmed pork. ButcherBox’s humanely raised pork is (literally) an entirely different animalone that remains juicy and succulent during cooking. With so much flavor, it isn’t necessary to marinate or slather with strongly flavored sauce.

Flank Steak

Thanks to the filets, I already knew that ButcherBox’s beef is impressive when prepared simply. That’s why I chose to use its flank steak to make a rich rag to serve with pappardelle, and I’m pleased to announce it was a wise decision. The flank steak’s flavor was robust enough to not get lost in the sauce. When red wine, tomatoes and plenty of garlic are invited to the party, a lesser piece of meat could easily be overshadowed or rendered completely invisible. ButcherBox’s flank steak, on the other hand, remained firmly in the spotlight, shining like the star it is while playing nice with its fellow ingredients.

Whole Chicken

A simple roast chicken is wondrous, assuming the bird in question is of exceptional quality. A standard supermarket chicken often needs a good amount of assistance to be transcendent, whether it’s brining, basting or employing “hacks” to save it from becoming another dry, boring bird. ButcherBox’s chicken, on the other hand, roasts up wonderfully without much help. Simply seasoned and roasted atop a bed of vegetables in my Great Jones Dutch oven, it came out tender and juicy, with the sort of flavor that makes rotisserie chickens look downright depressing in comparison.

Pros

• Remarkable quality
• Meat comes packaged in individual portions
• Delivered frozen solid
• Eco-friendly packaging
• Company has strict sustainability standards
• Only works with humane, ethical farms
• Good selection
• Certified-B corporation
• Free shipping

Cons

• Pricey (though worth it)
• Seafood, bison and turkey are only available in custom boxes

FAQ

Is ButcherBox meat high quality?

Yes, ButcherBox has quality meat from highly reputable farms that humanely raise their livestock and use environmentally friendly practices.

Can you get ButcherBox without a subscription?

No, ButcherBox requires a subscription, but there are no fees or penalties to cancel. Subscriptions deliver every two, four, six or eight weeks.

Is ButcherBox meat organic?

Chicken is the only meat from ButcherBox that’s certified organic. While its beef, pork, bison and turkey don’t have organic certification, they’re all raised according to the highest agricultural standards without the use of hormones or antibiotics.

Product Comparison

There are many mail-order meat companies and meal delivery services out there, so what sets this meat subscription apart? According to ButcherBox reviews, the company wins with its high standards for quality, sustainability and business ethics. (Check out our Good Chop review for another stellar option for ethical, eco-friendly meat delivery!) In contrast to well-known brands like Omaha Steaks, ButcherBox requires a subscription and sells meat in assorted boxes instead of la carte.

Final Verdict

If where your meat comes from matters, then ButcherBox makes ethical eating easier. It’s a company committed to making big changes in the meat industry, and it’s an eco-friendly alternative to environmentally disastrous factory farms, according to ButcherBox reviews. But most importantly, the meat and seafood are spectacular! ButcherBox may completely change your relationship with meat, and that’s a wonderful thing.

Where to Buy ButcherBox

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Get high-quality meat at an unbeatable value with a ButcherBox subscription.

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Sign up for a subscription at the ButcherBox website and feed your family a curated box of a high-quality selection of meats and seafood delivered to your door. A monthly subscription starts at $146. Your customized choices await!

The post ButcherBox Review: Is This Mail-Order Meat Service Worth the Hype? appeared first on Taste of Home.

That’s where “everyone’s grandmother,” aka Babs Costello, saves the day. Because, of course she does! 74-year old TikTok sensation @brunchwithbabs) has share all types of household hacks, in and out of the kitchen. Her tips cut our pumpkin carving time in half this Halloween. Now, let’s say goodbye to pesky water rings and stains after Thanksgiving, Christmas, and New Years, the Babs way.

5 Tricks to Help Clean Up After Your Guests

“Are you planning any holiday get-togethers?” Babs asks. If so, follow these holiday cleaning tips that are fully grandma-approved.

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Remove water rings with mayonnaise

It can be a pain to constantly remind guests to use a coaster. And, let’s face it, water rings on surfaces during a gathering are inevitable. Babs tells us not to sweat it. Just grab a couple paper towels and dab some mayonnaise on the water ring. Yes, mayonnaise! Don’t clean it up right away. Instead, leave the paper towel over the stain for a few hours or as long as overnight. Then apply furniture cleaner for extra polish. Voila, stain be gone.

One commenter endorsed the trick, saying the water ring “was gone in the morning” after leaving the mayo overnight. I’m adding this to my go-to cleaning hacks, immediately.

Get rid of red wine stains with white wine

It’s devastating to see red wine stains on the carpet. Luckily, Babs works her magic by removing the stain with…white wine! Babs advises pouring “just enough to cover” directly onto the stain before blotting with a clean cloth or paper towels. If the stain persists, sprinkle baking soda on top. Let it sit for five minutes, vacuum it up and blot again. Finish with dish detergent and water-soaked paper towels.

Bonus: This trick also works on tablecloths!

Hand-wash wine glasses for a spotless finish

Save dishwasher space “and get the glasses spotless,” Babs says. First, wash and dry the glasses individually rather than loading them into the dishwasher. Put the glasses in warm soapy water and hand wash to get the rims nice and clean. Sanitize glasses by draining the sink, refilling it with warm water and adding 1/2 cup of white vinegar. Soak the glasses for around five minutes, then rinse and dry.

Use a cheap homemade surface cleaner

Put your spotless wine glasses on spotless surfaces! Babs shares this recipe for homemade surface cleaner: “two parts water to one part white vinegar, [and] stir,” before pouring into a spray bottle. Spray the cleaner onto paper towelsor a clean cloth and make your surfaces dazzle.

Keep your floor mop clean

Before you mop, Babs says to wrap a paper towel around your mop head and spray it with a cleaner of choice. (Babs uses Viva paper towels and her own homemade cleaner.) Mop away!

In Babs’ Instagram comments, one fan says, “I want to come to Babs and Mr. Babs house for the next party!” And with holiday cleaning tips like these, we can’t help but agree!

The post 5 Simple Holiday Cleaning Tips from Babs Costello, ‘The Internet’s Grandma’ appeared first on Taste of Home.

Why is canned cranberry sauce stored upside-down?

In a recent video from TikTok, an expert at Ocean Spray shared why its cans are indeed stored upside-down. It all has to do with maintaining that can-shaped cylinder of sauce once it’s removed from the can.

@oceanspray #stitch @t a y l o r j a n e were no @Hank Green original sound – Ocean Spray Inc.

The rounded part of the can is on the top instead of the bottom and has an air vacuum bubble in it. That way, when you open up the can, it makes it easy to simply give the sauce a little shake or a scrape around the sides with a rubber spatula. With that, it all comes out in that jiggly cylinder mold we all know and love from our cranberry sauce.

Without that air bubble, the sauce wouldn’t be able to jiggle out in one piece. According to Ocean Spray, you would have to scrape out scoops of cranberry sauce instead of getting that perfect form that you can easily slice and serve at Thanksgiving. Who knew?

What is the best canned cranberry sauce to buy?

There are a lot of canned cranberry sauces to choose from, and we did acranberry sauce taste testto find which ones offered the best tangy and tart flavors.

If you’re looking for a sauce that mimics the homemade cranberry sauces your grandma used to make, opt for whole-berry. You’ll still get the sweet tang of store-bought cranberry sauce, but with more texture that feels like you simmered it over the stove yourself. Whole-berry sauce will be especially delicious on a leftover turkey sandwich.

Those looking for the nostalgia of having a cranberry log as part of the Thanksgiving spread should opt for the jellied version. It’ll come out in one piece perfect for slicing and passing around the table. Whichever one you choose, there are plenty of ways to use leftover cranberry sauce, so you just might want to buy extra cans.

The post Why Is My Can of Cranberry Sauce Upside-Down? appeared first on Taste of Home.

This recipe for pecan pie brownies starts with chocolaty brownies as the base and has a sweet, gooey pecan pie topping. It’s everything you love about pecan pie paired with the ultimate base layer. Try a batch for Thanksgiving or a holiday dessert exchange. Everyone in the group is guaranteed to ask for seconds.

Ingredients for Pecan Pie Brownies

Cocoa powder: Cocoa powder gives these brownies great flavor. Choose natural, unsweetened cocoa such as Hershey’s Cocoa Powder or Nestle Cocoa Powder.

Light corn syrup: This recipe uses corn syrup in both the brownie base and the topping. It adds chewiness to the brownies while helping make the ideal gooey pecan topping.

Pecans: Pecans are the star of the show for this decadent dessert. You can choose to buy whole pecans and roughly chop them yourself or purchase a package of chopped pecans.

How to Make Pecan Pie Brownies

This recipe makes 12 or 16 brownies.

Ingredients

Brownies:

• 1 cup granulated sugar
• 3/4 cups all-purpose flour
• 1/3 cup cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup vegetable oil
• 3 eggs, beaten
• 1 tablespoon corn syrup
• 1 teaspoon vanilla extract
• 1/4 cup hot water

Pecan topping:

• 1/2 cup brown sugar
• 4 tbsp light corn syrup
• 1 teaspoon pure vanilla extract
• 1/4 cup unsalted butter, melted
• 2 eggs, beaten
• 2 cups chopped pecans

Directions

Step 1: Mix the dry ingredients

Preheat the oven to 350F. Line a square baking pan with parchment paper. In a large mixing bowl, whisk together the sugar, flour, cocoa powder, baking powder and salt.

Step 2: Add the wet ingredients

Mix the oil, eggs, corn syrup and vanilla extract into the dry ingredients. Stir in the hot water. Transfer the batter to the prepared baking pan.

Step 3: Bake the brownie layer

Bake the brownie layer for 20 minutes.

Step 4: Prep the pecan pie topping

While the brownie layer is baking, mix together the brown sugar, corn syrup, vanilla extract, melted butter and eggs. Mix in the chopped pecans. After the brownie layer has baked for 20 minutes, remove it from the oven and spread the pecan pie layer on top. Bake for an additional 20 to 25 minutes until the pecan pie filling has set.

Step 5: Cool and cut the brownies

Once the brownies are baked, remove the pan from the oven and allow the brownies to fully cool and set, at least one hour, before cutting them into squares. For best results, transfer them to the fridge once cooled to chill for one hour before cutting.

How to Store Pecan Pie Brownies

Pecan pie brownies should be stored in an airtight container or zip-top plastic bag. Store at room temperature for up to three days or in the fridge for up to five days.

Pecan Pie Brownie Tips

Can you use boxed brownie mix in a pinch?

No time to bake a batch of brownies from scratch? No problem! Use brownie mix instead. Prepare the brownie mix according to the instructions on the package. Just before they’re finished baking, remove the pan of brownies from the oven, add the pecan topping and put the pan back in the oven to finish baking. If you’d prefer to use your go-to brownie recipe, you can easily make that swap as well.

What can you use if you don’t have corn syrup?

Corn syrup gives the pecan pie layer its gooey texture. In a pinch, replace it with honey, cane syrup or brown rice syrup.

The post How to Make Pecan Pie Brownies for the Ultimate Last-Minute Thanksgiving Dessert appeared first on Taste of Home.

Assembling the apple-stuffed dough balls and rolling them in cinnamon sugar will be simple enough that you can enlist the help of your kids; then the air fryer will do the rest. These sweet treats are the perfect last-minute dessert and a quick fix for an apple pie craving. We’re definitely filing apple pie bombs away with our other 30-minute desserts!

How to Make Air-Fryer Apple Pie Bombs

Ingredients

• 1 can biscuit dough
• 2 Granny Smith apples, peeled, cored and diced
• 1/4 cup brown sugar
• 2 teaspoons cinnamon
• 1/2 cup butter, melted
• 3/4 cup sugar
• 2 teaspoons cinnamon

Directions

Step 1: Prepare the dough and filling

Divide biscuit dough rounds into halves and press into parchment paper to create four-inch rounds. In a large bowl, stir together diced apples, brown sugar and one tablespoon of cinnamon. Place one tablespoon of apple mixture in the center of each circle of biscuit dough. Gather up the edges of the dough, then pinch together and roll between your hands to create a sealed ball.

Step 2: Coat the dough

In a small bowl, stir granulated sugar and remaining tablespoon of cinnamon. Dip each ball of biscuit dough filled with apple mixture in melted butter, then roll in cinnamon-sugar mixture.

Step 3: Air fry apple pie bombs

Place apple pie bombs in your air fryer and bake at 350F for eight to 10 minutes, until golden brown.

Tips for Making Air-Fryer Apple Pie Bombs

• Dice your apples to the right size: The dough balls will be easier to fill if the apples are diced small, rather than in bigger chunks.
• Use the right amount of filling: Don’t overfill the dough balls or it will be difficult to seal them, causing the diced apples or cinnamon-sugar juices to ooze out.
• Give the apple pie bombs enough room: Place the balls of dough at least half an inch apart to ensure they bake through.

Which apples are the best for this treat?

While there are several varieties of apples that are best for baking, people often use Granny Smith because their tartness pairs well with the sugar in apple pie and apple crisp.

Can I use anything besides biscuit dough?

Yes! You can certainly make your own fluffy biscuit dough from scratch, though the pre-made dough has an elasticity that makes these apple pie bombs particularly easy to make. If you’d like to try something a little different, swap out the biscuit dough for croissant dough, which will yield flakey apple pie bombs.

The post I Made Air-Fryer Apple Pie Bombs and They Were Even Better Than They Sound appeared first on Taste of Home.

Here’s how to cook your turkey step-by-step.

Does turkey make you sleepy?

Turkey contains an amino acid called tryptophan, and this protein building block is usually blamed for the post-dinner nap on Thanksgiving. Tryptophan helps our bodies to make serotonin, the feel-good hormone. Serotonin makes us feel more relaxed and happy.

This process also releases melatonin into the blood. Melatonin is a hormone that causes us to feel drowsy. Our bodies usually release it in the evening once it starts getting dark out.

It’s possible that tryptophan contributes to your sleepiness on Thanksgiving but it’s not the whole picture. Other protein sources like chicken, fish and eggs contain similar amounts of tryptophan.

What’s the real reason you get drowsy on Thanksgiving? It’s not so much what you eat, but how much you eat.

What else makes you feel tired post-Thanksgiving feast?

The main culprit? It’s likely a simple case of overeating (we’ve all been there).

Thanksgiving dinner often involves a variety of tasty carbohydrates like potatoes, dinner rolls, sweet potatoes and (if you’re lucky) creamy mac and cheese. Meals that are rich in carbs and fats tend to make us feel sleepy about an hour to an hour and a half after eating. Consuming carbs also helps your body fall asleep faster.

When our bodies take in a high number of calories, they respond by releasing a chemical called cholecystokinin (CCK). CCK acts as a “fullness” signal to your brain, telling you that you’ve had enough and it’s time for a break. It’s possible that CCK also causes you to feel sleepy.

If you add in dessert and a Thanksgiving drink, then you have a recipe for a snooze in front of the football game. Sweet foods like pumpkin pie or pecan pie bars cause our blood sugar levels to spike, leading to a crash later. And alcohol also contributes to our sleepiness because it acts as a depressant for the body.

Bottom line: It’s natural to have heavy eyelids after a heavy holiday meal.

What are the best things to do after a large meal?

Fortunately, there are small steps that you can take to feel more awake and ready to chat after Thanksgiving dinner.

Start by arriving at your Thanksgiving gathering well-rested. This is a marathon, so prep for the big day by getting enough sleep, around 7 to 8 hours each night. It’s also helpful to have a regular exercise practice in place as physical activity can be energizing.

When it’s time for the main event, consider eating smaller portions if you’d like to avoid the post-dinner crash. You don’t have to give up mashed potatoes or sweet potato pie. Just enjoy them slowly and stop when you feel full. Drinking alcohol will always lead to feeling sleepy, so consider switching to water for your dinnertime drink.

After dinner, head outside for a group walk or touch football game. Moving your body can help you feel more alert. You may want to sneak in a bit of movement between dinner and dessert to give your digestive system a break.

Most importantly, take time to enjoy the day and the people you’re with. Savoring a good meal with friends and family might be worth a little afternoon sleepiness.

The post Why Does Turkey Make You Sleepy? appeared first on Taste of Home.

Most of us will never end up at Martha’s Thanksgiving table (and that’s a good thing, because I’d surely use the wrong fork or something). But one thing we can do is whip up the recipe for Martha Stewart creamed spinach, the dish that Martha herself told Parade is the first item gobbled up on her Thanksgiving table. And, while you’re cooking everything on your Thanksgiving day menu, you can also stir up Martha’s favorite cocktail to serve on Thanksgiving. If you’re plating greens with your bird and mashed potatoes, don’t forget to read up on Martha’s tips for restaurant-worthy salads either.

Martha Stewart Creamed Spinach Recipe

Martha says the secret to her creamed spinach recipe is her homemade cream cheese sauce. Follow the measurements below or tweak the ingredients based on your taste preferences. This recipe makes four servings.

Ingredients

• 2-1/2 pounds spinach, trimmed and cleaned
• 2 tablespoons butter
• 1 medium onion, minced
• 4 cloves garlic, minced
• 4 ounces cream cheese, cut into pieces
• 1/2 cup milk
• Pinch ground nutmeg
• Salt and pepper, to taste

Directions

Step 1: Cook and chop spinach

Bring a large pot of salted water to a boil. Add the trimmed spinach and cook only until the leaves wilt, which will only take about one minute. Drain the spinach, then rinse it with cold water until completely cool. Using your hands, squeeze the spinach to remove as much liquid as you can before chopping the spinach coarsely.

Step 2: Prepare saucepan

Heat a large saucepan over medium heat and add butter. Add the onion and garlic, season it with salt and pepper, and cook until the onion softens, three to five minutes.

Step 3: Add in final ingredients, simmer and serve!

Next, add cream cheese and mash the cream cheese into the onion mixture until everything is smooth. Whisk in the milk, followed by the spinach, then stir until well-incorporated. Simmer over medium heat until the mixture thickens, eight to 10 minutes. Season with nutmeg and more salt and pepper if desired.

Tips for Martha Stewart’s Creamed Spinach Recipe

Can you use frozen spinach instead of fresh?

Yes, you can use frozen spinach. You’ll have to defrost it and squeeze out all the moisture before adding it to the recipe.

Can you use heavy cream instead of milk?

If you want to substitute heavy cream for milk, dilute the cream with some water to keep the texture of the recipe intact. The heavy cream will yield a very rich creamed spinach.

What should I serve with creamed spinach?

While Martha serves this with her Thanksgiving menu, creamed spinach is a steakhouse favorite, so keep this one in your repertoire for the next time you cook one of your favorite steak recipes. You can also spread the leftovers on baguette slices, pita chips, tortilla chips or anything you might use for spinach or artichoke dip.

The post Martha Stewart Just Shared the Simple Side Dish That Her Thanksgiving Guests Can’t Resist appeared first on Taste of Home.

Scallions

Scallions and green onions are virtually interchangeable. They both derive from the same onion family, making them both super simple to grow. The next time you buy a bunch at the grocery store, leave an inch or more of the white scallion attached to the roots. Place the ends in a straight sided jar or glass and submerge just the roots in water. The scallion greens should start growing again even just sitting on a counter.

When the greens are several inches high, transfer the scallions to a container filled with damp potting mix. The greens will continue to grow. To harvest, cut to the root line. That way, the scallions can grow repeatedly for stir fries and your next batch of scallion and cheddar biscuits.

The post 12 Best Vegetables to Grow in Your Indoor Vegetable Garden appeared first on Taste of Home.

What makes bread crumbs stick to chicken?

Crispy chicken is often relegated to restaurant fare for one reason: It can be tricky to keep those bread crumbs on, and thus getting the full crunch experience. The trick to breading chicken at home? First, start with dry chicken; pat the cutlets dry with paper towels if necessary. Then, coat the chicken with eggs before dredging with the crumbs. This protein-rich coating forms a kind of gel that helps the crumbs adhere.

Ingredients for Panko Chicken Tenders

• Panko: Panko are Japanese-style bread crumbs made from steamed, crustless bread. Panko are flaky and fluffy. They absorb less oil than classic bread crumbs, resulting in lighter, crispier fried foods.
• Egg: As explained above, coating the chicken with egg encourages the bread crumbs to stick to (and stay on) the chicken during cooking.
• Chicken tenders: Chicken tenders (also known as chicken cutlets) are pre-sliced boneless chicken breasts. The thinness of the cut is key; you want the chicken to cook through in the time it takes for the breadcrumbs to crisp and brown. Too-thick chicken cuts (like whole breasts) will be raw inside when the crumbs are done. If you can’t find tenders at the store, you may slice boneless chicken breasts yourself.

Panko Chicken Tenders Recipe

This quick and easy dinner recipe comes to us courtesy of Taste of Home staffer Maggie Knoebel. It yields four servings; scale up if needed.

Ingredients

• 3/4 cup panko bread crumbs
• 2 large eggs
• 1 tablespoon prepared mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 pound chicken tenderloins

Directions

Step 1: Toast the panko crumbs

In a small skillet, heat the panko over medium heat. Stir consistently, so no crumbs scorch. Toast until the panko is golden brown and crisp, about three minutes. Remove from the pan and set aside to cool completely.

Step 2: Stir together the egg binder

Preheat the oven to 400F, and spray a baking sheet with cooking spray. Set aside.

In a shallow bowl, whisk together eggs and mustard. You’ll be dipping the chicken into this bowl, so choose one that’s wide enough to fit the biggest pieces.

Step 3: Season the panko

In another shallow bowl, toss the toasted and cooled panko with seasonings.

Test Kitchen Tip: Using warm panko crumbs will spoil the adhesion of the crumbs to the chicken, yielding less-crispy tenders.

Step 4: Dredge the chicken

Set up your dipping station: first the chicken, then the egg bowl and finally the panko bowl. One tender at a time, dip the chicken in the egg mixture, flipping it over to coat. Then dredge through the crumb mix. Place on the prepared baking sheet.

Repeat with the remaining chicken strips, being careful not to crowd the chicken strips on the pan. If the chicken pieces are touching, the crumb coating will not brown and crisp! Use a second baking sheet if necessary.

Step 5: Bake

Bake the chicken until the crust is golden brown and the chicken is no longer pink inside, about 10 to 13 minutes.

Test Kitchen Tip: If the crumbs are getting too dark before the chicken cooks, tent the pan with foil. Remove for the final moments of cooking to allow the crumbs to crisp back up.

Recipe Variations

• Seasoned panko chicken: Add your favorite spices and dried herbs to the bread crumbs. Slant toward Indian flavorings with curry powder or garam masala. Make it Middle Eastern with ras el hanout. For Italian-style, try an herb mix. You truly can’t go wrong!
• Air-fryer chicken: Panko chicken is deliciously crisp in the air fryer. Follow the recipe through Step 4, then cook in an air fryer at 400 for seven to eight minutes.
• Gluten-free breaded chicken: While gluten-free panko may be available in some specialty stores, they’re not essential. Swap standard gluten-free bread crumbs, store-bought or homemade.

How to Store Panko Chicken Tenders

Store chicken tenders tightly sealed in an airtight container in the fridge for three or four days. The real trick is how to reheat them so the panko crust becomes crisp again. We suggest heating in the toaster oven or on a hot cast iron panthe dry heat will refresh the breading.

How to Freeze Panko Chicken Tenders

Panko chicken tenders freeze well! Lay the tenders on a sheet pan and freeze until solid, then pop them into a resealable freezer bag. When ready to eat, remove as many as needed and thaw gently in the fridge.

You may also freeze uncooked tenders using the same method. Follow the recipe through Step 4, and then freeze the tenders on a sheet pan before transferring to a freezer bag; you’ll likely lose a few crumbs, but that’s OK. Thaw completely before baking.

Chicken tenders will keep up to six months in the freezer.

Panko Chicken Tenders Tips

What do you serve with panko chicken tenders?

With panko chicken tenders, the sky is the limit! Serve the crispy chicken with potatoes and your favorite vegetable side dish. Serve as a tasty protein on a big salad. Serve with fries and ketchup for a cafeteria throwback recipe. Serve with green beans and corn in the summer, and with polenta and braised broccoli rabe in winter. Eat hot chicken tenders on a hoagie roll with some tomato sauce and peppery arugula, or serve cold with ranch dressing and plenty of crispy iceberg.

How can you make sure the chicken tenders are crispy?

First, make sure to start with dry chicken before proceeding through the egg and bread crumb steps (3 and 4, above). Don’t skimp on the egg coating, and pat the bread crumbs on if needed to help them adhere. Use a large enough baking sheet (or two) that the tenders will not be crowded together during cooking (which can cause steam, the enemy of crisp!). Finally, be sure to let the oven completely preheat before baking.

What if I don’t have panko?

When it comes to crispy vs. crunchy tenders, you want to aim for a good crisp coating. You can use regular bread crumbs to achieve this, though they may be denser and crunchier.

The post How to Make Baked Panko Chicken Tenders appeared first on Taste of Home.

What are buuelos?

Buuelos are discs of fried dough that are tossed in cinnamon sugar or sweet syrup. They’re eaten throughout Latin America, and you’ll find different toppings, doughs and even shapes from region to region. Sometimes, the fried disc is dipped in piloncillo syrup; other times it’s coated in cinnamon sugar, like in this recipe. Though traditionally enjoyed around Christmas and New Year’s for good luck, this delicious pastry is tasty all year long.

What’s the difference between buuelos and sopaipillas?

Sopaipillas are another delicious fried dough dish that has roots in New Mexico and South America. Buuelos and sopaipillas are made with a similar dough, except the buuelos dough contains eggs. The flat discs of buuelos have more of a crispy and flaky texture, whereas sopapillas are puffier, like Native American fry bread. Both buuelos and sopaipillas can be topped with cinnamon sugar, and sopaipillas are often drizzled with honey instead of piconcillo syrup.

What’s the difference between a Mexican buuelo and Colombian buuelo?

While the Mexican buuelos are rolled out into flat discs, Colombian buuelos are altogether different. Slightly savory, round and filled with cheese, Colombian buuelos are another delicious take on buuelos. They tend to be made with cassava flour, tapioca or cornstarch, producing a texture that’s chewy on the inside and crispy on the outside. The biggest similarity, though, is that they’re a popular Christmas treat, just like the Mexican buuelos.

Ingredients for Buuelos

• All-purpose flour: Use regular AP flour for the best texture.
• Sugar: These buuelos use cane sugar in the topping as well as in the dough itself.
• Baking powder: Baking powder is an important leavener, which allows the dough to rise.
• Cinnamon sugar: Use a cup of sugar with a tablespoon or two of cinnamon to make the perfect cinnamon sugar mix for dusting.
• Frying oil: You’ll need a high heat oil for frying, such as vegetable or canola. Stay away from oils with a low smoking point like olive oil.

Buuelos Recipe

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 teaspoons butter, melted
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1/3 to 1/2 cup water
• 1/2 cup cinnamon sugar
• Oil for deep-fat frying

Directions

Step 1: Make dough

In a large bowl, combine the flour, sugar, baking powder and salt. In a separate bowl, whisk together the melted butter, egg and vanilla. Add the wet ingredients to the dry ingredients, and mix well until the mixture is crumbly. Add water gradually, mixing into the dough. Knead until you form a firm ball.

Let the dough rest, covered, for 30 minutes.

Step 2: Shape dough

Use a dough scraper to divide the dough into 18 pieces. Shape each piece into a ball.

On a lightly floured surface, use a rolling pin to roll out each ball into a thin 6-inch circle. Repeat with remaining dough.

Step 3: Fry dough

Have a plate with paper towels ready next to your frying station.

In a large cast-iron skillet with tall sides, heat oil over medium-high heat. Fry dough circles one at a time, until puffed and golden, about 45 seconds on each side. Use tongs to flip buuelos and pull them from the oil. Place them on the paper towels to strain, then sprinkle with cinnamon sugar immediately.

Serve as whole pieces or break into smaller pieces to share.

How to Store Buuelos

Since the light, crisp texture of buuelos is one of the best parts, you’ll want to try and keep that texture as long as possible. Store buuelos on the counter covered with a towel for a couple of days. For longer, store in an air-tight container at room temperature for up to five days. You can reheat them in the oven for 5 to 10 minutes.

You can even freeze them if you’d like. After frying, allow them to cool and then wrap them individually in plastic wrap or foil and freeze. Reheat in the oven at 300F for about two minutes.

Tips for Making Buuelos

What other toppings can you put on buuelos?

There are many different topping variations for buuelos. The most popular is a sweet syrup made from piloncillo, a special Mexican evaporated cane sugar. You can also dust them in sugar mixed with cardamom or nutmeg for a delicious twist.

What do you serve with buuelos?

Since buuelos are eaten around Christmastime, they’re served alongside other traditional Mexican Christmas foods. They’re also served with a glass of Mexican hot chocolate or atole.

Can you make buuelos ahead of time?

You can make the buuelos dough ahead of time and keep it in the fridge for up to two days. When you’re ready to make the buuelos, continue with step 2 as normal.

The post How to Make Mexican Buñuelos appeared first on Taste of Home.

If you’re looking for a delicious winter breakfast that mimics those seasonal flavors, look no further. This recipe for gingerbread overnight oats is the perfect way to enjoy dessert but as a hearty breakfast to fill you up on chilly winter days. (And if you haven’t tried this breakfast prep idea yet, these are some of our favorite overnight oats recipes.)

Key Ingredients in Gingerbread Overnight Oats

• Rolled oats: As the base of this recipe, rolled oats are the key ingredient for gingerbread overnight oats. Rolled oats or old-fashioned oats are larger and thicker, which are best for liquid absorption. It’s best to skip quick or instant oats for this recipe.
• Milk: Milk introduces liquid to the mixture. You can choose to use whole or 2% milk, or you can opt for a nondairy milk.
• Cinnamon, ginger and clove: This combination of spices is what brings out the flavor of these overnight oats. You can choose to increase or decrease the amount based on how strong you prefer the gingerbread flavor to be.
• Molasses: Molasses is a main ingredient for making gingerbread cookies, and it’s a highlight in this recipe as well. The thick syrup adds a robust flavor and a touch of sweetness to the overnight oats mixture. And besides, having a jar of it means you can make even more amazing molasses recipes.

Gingerbread Overnight Oats Recipe

This recipe makes two servings but can easily be doubled for extra servings.

Ingredients

• 1 cup rolled oats
• 4 tablespoons brown sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon clove
• 3/4 cup milk
• 4 tablespoons Greek yogurt
• 1 tablespoon molasses

Directions

Step 1: Mix the dry ingredients

In a small bowl, combine the oats, brown sugar, cinnamon, ginger and clove. Whisk to combine.

Step 2: Add the wet ingredients

Mix in the milk, Greek yogurt and molasses.

Step 3: Chill oats overnight

If you’d like individual servings, divide the mixture into small jars with lids. The mixture can also be kept in the bowl and covered with a lid. Let the oats sit overnight in the fridge or for at least four hours. Top with a drizzle of molasses and walnuts, if desired, before serving.

How to Store Gingerbread Overnight Oats

Overnight oats should be stored in the fridge. Because the mixture contains dairy, it should not be left out at room temperature for too long. Store the oats in airtight containers in the fridge for up to three days.

Tips for Making Gingerbread Overnight Oats

Can overnight oats be made dairy-free?

This recipe can be made by using regular milk, or you can swap it out for an even amount of almond milk or oat milk. The Greek yogurt can also be omitted to make these overnight oats entirely dairy-free.

Are gingerbread overnight oats healthy?

Overnight oats can be part of a balanced diet. The base of oats provides great fiber, and the addition of Greek yogurt makes these oats creamy and protein-rich. This recipe relies on brown sugar for sweetness, but that can be reduced or omitted if desired.

What else can I add to my gingerbread overnight oats?

This recipe provides a great base for flavorful gingerbread overnight oats. However, it is entirely customizable. Consider adding chia seeds or crushed pecans or walnuts to the mixture. If you’d prefer a sweeter batch of overnight oats, add additional brown sugar or swap the brown sugar for pure maple syrup (These are the best maple syrups you can buy). If you want to turn these overnight oats into dessert, serve them topped with whipped cream and crumbled pieces of gingerbread cookiesor a whole decorated gingerbread cookie for pretty presentation!

The post How to Make Gingerbread Overnight Oats for a Festive Winter Breakfast appeared first on Taste of Home.