SimplyRecipescom // Tag

Tag based archive
23 Sep

1 Start the sauce: Heat the olive oil in a saucepan on medium-high heat. Add the onions and sauté for 2 to 3 minutes. Add the minced garlic. Cook until fragrant, about a minute more.

Then add the crushed tomatoes, oregano, red pepper flakes, and sugar. Bring to a simmer; reduce the heat to maintain the simmer. Cook, uncovered while you prepare the chicken (about 10 to 12 minutes).

2 Preheat oven to 400°F.

3 Pound cutlets thin: Place the chicken cutlets one at a time between two layers of plastic wrap or wax paper. Use a meat hammer, mallet, rolling pin, or even a heavy empty wine bottle to pound or roll the chicken pieces to an even thickness of 1/4 to 1/2-inch. Sprinkle salt on both sides of the cutlets.

Easy Chicken Parmesan pound the cutlets with a malletEasy Chicken Parmesan pound the cutlets with a mallet

4 Prepare breadcrumbs and eggs for dredging: In a shallow bowl (large enough to dredge the cutlets), mix together the breadcrumbs, 1/2 cup Parmesan, and pinch of salt. In separate shallow bowl, whisk together the eggs.

5 Dredge cutlets and brown them: Heat 1/4 cup olive oil in a large sauté pan on medium-high heat until the oil is shimmering (not smoking) and a piece of breading dropped into it sizzles.

Working one cutlet at a time, dip the chicken cutlet into the egg mixture and then into the breadcrumbs. Working in batches as to not crowd the pan, place the dredged cutlets into the pan.

Lower the heat to medium and gently fry the chicken cutlets until they are golden brown on each side, about 3 to 4 minutes per side.

Chicken Parmesan recipe dip the chicken into the eggChicken Parmesan recipe dip the chicken into the egg Baked Chicken Parmesan dredge the chicken in breadcrumbsBaked Chicken Parmesan dredge the chicken in breadcrumbsBaked chicken parmesan recipe brown the cutletsBaked chicken parmesan recipe brown the cutlets

6 Prep the chicken for the oven: Spread enough tomato sauce to thickly coat the bottom of a 9×13 casserole pan or baking dish. Once the cutlets are browned on both sides, arrange them on top of the tomato sauce in the baking dish.

Spoon tomato sauce over each of the cutlets. Sprinkle the tops with sliced basil. Then lay slices of mozzarella over each cutlet and sprinkle with the remaining 1/2 cup of Parmesan cheese.

Prep the chicken parmesan for the oven in the casserole dishPrep the chicken parmesan for the oven in the casserole dish

7 Bake: Bake in the oven at 400°F for 10 to 12 minutes, or until the mozzarella begins to brown.

Baked Chicken Parmesan bake the chicken in the oven in a casserole dishBaked Chicken Parmesan bake the chicken in the oven in a casserole dish

8 Serve: Serve with pasta and the remaining sauce, or in a large roll.

Credit: Source link

20 Sep

A French 75 looks fancy, but it’s actually quite easy to make. Take a gin sour (gin, lemon, and simple syrup), add Champagne, and voila! You have a French 75.

It’s great for parties since you can make it ahead of time, and a good excuse to drink gin at brunch. What’s not to like?

Why Is It Called a French 75?

The French 75 first appeared in print in 1927 and was named for a field gun popular during World War I, supposedly because it packed a similar punch.

The French 75 is not a particularly strong drink, but it’s so light and refreshing – with the herbal flavors of the gin and the grape flavors of the Champagne complementing one another so beautifully – that you might be tempted to finish yours very fast. (Also, try this Blood Orange French 75!)

Champagne sparkling wine cocktail with gin simple syrup lemon juiceChampagne sparkling wine cocktail with gin simple syrup lemon juice

Which Champagne Should I Use?

The Champagne takes this gin drink to the next level and accounts for its brunch-friendliness. Although many recipes call specifically for Champagne, any kind of sparkling wine, Prosecco, or Cava will do.

Mixing it with the gin and lemon knocks out a lot of the nuances of a more expensive wine, so a reasonably priced sparkling wine is a good choice here.

Which Gin Should I Use?

You don’t need to spring for a very expensive gin for this drink; any mid-range gin (like Broker’s or Boodles) will do nicely.

That said, I am a particular fan of a French 75 made with Nolet’s Silver, a really beautiful gin with notes of rose and peach. And while I don’t usually recommend Hendrick’s gin for cocktail mixing (its cucumber flavors can throw things off), that gin is actually quite refreshing in this drink.

Champagne flute with French 75 brunch cocktail ingredientsChampagne flute with French 75 brunch cocktail ingredients

Champagne flute with French 75 brunch cocktail ingredientsChampagne flute with French 75 brunch cocktail ingredients

What Kind of Glass Should I Use?

This drink is perfectly sized for a 7- to 8-ounce Champagne flute. Mine are the Nattie from Crate & Barrel, which are really elegant and cost just $4 each, so you never need to stress if someone breaks one.

If your glass falls into that volume range, you can just drop in the gin/lemon mixture and then top with the Champagne. Otherwise, measure out the Champagne to make sure you’re getting the right proportions.

Make-Ahead and Batch Instructions

This drink is a great candidate for making ahead. Mix the gin, lemon juice, and simple syrup in advance and save it in the fridge for up to a day. When you’re ready to drink, just add Champagne and go.

If you want to make a big batch of this ahead of time for a party, just turn the ounce measurements into cups. (A cup is eight ounces, so each cup means eight drinks.) Mix a cup of gin and half a cup each of simple syrup and lemon juice in a pitcher with a handful of ice. Stir well, and keep in the fridge until you’re ready to mix with the Champagne.

More Fun and Fancy Cocktails to Enjoy!

Credit: Source link

15 Sep

When cooler weather appears, nothing is more comforting than a warm bowl of potato soup. Potato leek soup is a classic, and so easy to make!

How To Make Potato Leek Soup

To make this soup, cook chopped leeks in a little butter, then add diced potatoes, stock, and herbs. Bring it all to a simmer, and cook until the potatoes are done, about 20 minutes. Purée the soup using a blender to get a creamy consistency.

What Kind of Potatoes Do You Use for Potato Leek Soup?

You can use either Yukon gold or Russet potatoes for this soup. Yukon golds will result in a creamier texture, and for this reason I recommend them over Russets, but both will work. Red-skinned waxy potatoes aren’t the best for a soup like this, because they tend to hold their shape, when in this soup you want a potato that will purée well.

Leek and Potato Soup on marble counterLeek and Potato Soup on marble counter

How to Prep Leeks

Dirt has a sneaky way of getting caught in the layers of leeks because of the way the leeks are grown (mostly underground). Cleaning leeks involves first slicing them lengthwise and rinsing them under running water. Then you slice the leeks crosswise, and soak the slices in water. (Check out our step-by-step tutorial How To Clean Leeks.)

How to Make Potato Leek Soup Thick and Creamy

No need for cream to make this soup creamy! Just blend the cooked soup with an immersion blender or standing blender until thick and smooth. Yukon gold potatoes will produce an especially creamy texture. If you would like your soup to be a little chunky, only purée half of it.

What to Serve with Potato Leek Soup

Think of this potato soup as you would a potato side, but in liquid form. You don’t really need any more starch to round out the meal, but it is hard to resist dipping a slice of crusty bread in this soup.

Serve the soup as the starter to a steak dinner (steak and potatoes, right?), or roasted chicken. The soup would go well with a side of greens (such as kale, chard, or spinach), and/or a vinaigrette-tossed fresh salad.

How to Freeze and Reheat Potato Leek Soup

You can easily freeze this soup. I recommend puréeing the soup until it’s completely smooth if you want to freeze it, as any chunks of potatoes in the soup will have a grainy texture once defrosted.

Sometimes there is separation in soup once you freeze and defrost it. If this happens to you, just purée the soup again until smooth.

Any way you make it, it’s simple, delicious, and satisfying. Enjoy!


How to make potato leek soup (video)

Updated September 15, 2019 : We spiffed up this post to make it sparkle and add some more info. No changes to the original recipe.

Credit: Source link

13 Sep

The Aviation is hard to resist: It’s tasty, has a great pedigree, and is also really, really pretty.

This once-forgotten classic has made quite a comeback in the past decade or so, mostly at fancy cocktail bars. But it’s easy to make at home, provided you’re willing to track down the right ingredients!

The History of the Aviation Cocktail

The early 2000s marked the beginning of the so-called cocktail renaissance when American cocktail connoisseurs sought to rediscover pre-Prohibition cocktail recipes that had been lost to time. One of them was the Aviation.

The first Aviation recipes bandied about had just three ingredients: gin, maraschino liqueur, and lemon juice. This conforms to the formula of a sour – base liquor, a sweet ingredient, and a sour ingredient – with maraschino as the sweet ingredient.

But then another Aviation recipe was discovered, with a mysterious fourth ingredient: crème de violette.

Aviation cocktails made with Crème de Violette and maraschino liqueurAviation cocktails made with Crème de Violette and maraschino liqueur

What is Crème de Violette?

Crème de violette is a liqueur that’s made from (and tastes like) violets. Depending on where you live, tracking down crème de violette may prove to be a challenge. Until 2007 there was no way to buy crème de violette in the United States. But then Haus Alpenz began importing the Rothman & Winter crème de violette, and the Aviation exploded in popularity.

For a long time that Rothman & Winter crème de violette was the only option available; now there are a few others, including the Giffard crème de violette. Look for crème de violette at a larger liquor store or specialty shop, in the area for liqueurs and cordials. In a pinch, you can substitute Crème Yvette, although the final cocktail color will be a little different.

Is it really essential to the drink? Yes. This floral liqueur adds a new twist to what would otherwise be a gin sour. The Aviation is a crisp, bright and lively gin cocktail, but the floral notes from the crème de violette are what make it unique and memorable, and give it that lovely pale lavender color.

What Maraschino Liqueur Should I Use?

If you have the good fortune of finding a bottle of crème de violette, it’s likely that retailer will also stock maraschino liqueur, the other important ingredient in an Aviation. Maraschino, which smells a little like cherries, a little like almonds, and a little like forgotten things, shows up in a lot of classic cocktail recipes, most notably the Last Word. Think of it as your ticket into the world of classic cocktails!

The Luxardo maraschino is by far the easiest to find, and the one I use in all my cocktails. You’ll find it in the distinctive straw-wrapped green bottle. Other brands, like Maraska and Lazzarroni, are less common but equally nice (and slightly less expensive).

Light purple aviation cocktails on gold trayLight purple aviation cocktails on gold tray

Light purple aviation cocktails on gold trayLight purple aviation cocktails on gold tray

Not Sure About the Special Liqueurs?

If they’re not already part of your arsenal, acquiring both crème de violette and maraschino liqueur may seem like a big deal. If you’re hesitant, I suggest ordering an Aviation at a bar first to see if it’s a drink you really like. But in my mind it’s worth it; the Aviation is a really beautiful and unique drink, and sure to take your cocktail night to the next level.

Which Gin Should I Use?

You don’t need a particularly fancy gin to make a decent Aviation: any mid-priced gin in the London Dry style will do. I like Broker’s – it’s been my go-to gin for a long while, and can usually be had for around $20 a bottle.

That being said, a very nice gin can really elevate (see what I did there?) your Aviation. If you want a real treat, try Nolet’s Silver Gin, which has notes of rose and white peach. It blends beautifully with the other liqueurs.

What’s Up With That Bright Purple Color?

Do a Google search for “Aviation cocktail” and you’ll see a lot of photos of drinks that are a bright, vibrant purple. This, I am sorry to say, is wrong.

If you make an Aviation with the proper proportions and shake it properly, you’ll wind up with a drink that is more blue-gray (or pale lavender) than bright purple. It’s the color of the sky at dusk, which allegedly inspired the name of the drink.

Hey, I love the idea of a bright purple cocktail, but in order to achieve this, you’d have to add enough crème de violette to make your drink taste like it was punched by a bar of soap.

More Fancy Cocktails to Enjoy:

Credit: Source link

10 Sep

Homemade tartar sauce with mayonnaise, dill pickles, capers, and more. It’s quick, easy to make, and much better than anything you can buy in a jar! Serve it with fish or crab cakes.

Photography Credit:
Elise Bauer

Confession time. I am a lover of tartar sauce.

I think the seafood eating world is divided into two camps: those who enjoy tartar sauce with their fish, and those who will have nothing to do with it. I am happily in the first camp and love nothing better than a fish fillet served with a slice of lemon, some tartar sauce and, of course, coleslaw.

Not all bottled tartar sauces are created equally, however. It’s really hit or miss out there in the prepared tartar sauce world. So, I’ve made my own homemade tartar sauce.

And you know what? It’s good! Really! (Assuming you like tartar sauce to begin with. Otherwise, move along, this one’s not for you.)

What are the ingredients in tartar sauce?

This tartar sauce starts with a base of mayonnaise. To that we mix in chopped dill pickles and capers, Dijon mustard, chopped shallots and scallions, Tabasco hot sauce and lemon juice.

That’s it! It’s the easiest thing ever to put together and your own freshly made tartar sauce will always taste a million times better than anything you can buy packaged at the store.

How to Make Tartar Sauce

Tartar sauce couldn’t be easier to make. You just put all the ingredients into a bowl, stir them together and that’s it! You are good to go.

How Long Does Tartar Sauce Keep?

To store tartar sauce, keep it covered and chilled in the refrigerator. It should easily last a week or longer.


Updated September 10, 2019 : We spiffed up this post to make it sparkle! No changes to the original recipe.

This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes.
Read more about our affiliate linking policy.

Credit: Source link

09 Sep

Making a great Italian pasta dish doesn’t need to be complicated. Cacio e pepe satisfies all cravings, combining al dente pasta with a creamy pepper sauce. It’s the ultimate comfort food.

Using high quality aged cheeses, extra-virgin olive oil, a splash of heavy cream, and cracked pepper right before serving creates a flavorful sauce and a crave-able dinner.

There are a few essential tricks to ensure that the sauce stays smooth, instead of clumpy. Use these simple techniques to make a bowl of cheesy pasta that will disappear fast!


Cacio e pepe literally translates to “cheese and pepper,” so no guessing on what ingredients to grab from the fridge! It has Roman origins, traditionally using Pecorino Romano cheese, made from aged sheep’s milk, and freshly ground black pepper as the base for the sauce.

It was the first dish I ordered when I visited Rome years ago, and although basic, the pungent and salty cheese kicked up with peppercorns and perfectly cooked noodles was life changing.

Cacio e Pepe with black pepper - spaghetti noodles in a white bowl with black pepper, and little bowls of salt and pepper nearbyCacio e Pepe with black pepper - spaghetti noodles in a white bowl with black pepper, and little bowls of salt and pepper nearby


This recipe contains just a handful of ingredients; however, making this dish work isn’t about simply tossing the pasta together. Timing is critical.

After the pasta is cooked, some of the boiling liquid is reserved. A portion of the hot water is then mixed with Pecorino Romano cheese, Parmigiano Reggiano, heavy cream, olive oil, and black pepper to create a sauce.

The noodles are then tossed with the cheese mixture, and a little more starchy pasta water is added to make sure that sauce is luxurious. The sauce is not heavy—it has just enough richness to coat each noodle.


When people make this dish, the tricky part seems to be clumping cheese. I have a few simple tricks to help prevent that from happening:

  • First, start with high-quality wedges of aged, hard cheese, and grate it yourself. Don’t buy the imitation cheeses. With so few ingredients, quality really counts.
  • Use a microplane or small hole grater to achieve small shreds of cheese, so it melts quicker.
  • Use starchy pasta water. When mixed with the aged cheese, the starch coats the proteins and prevents the cheese from sticking together when heated. This melts the cheese and creates a smooth texture. It’s similar to creating a very light roux for a bechamel.
  • Lastly, add heavy cream, which helps the sauce become a smooth and homogeneous mixture.

Best Cacio e Pepe - spaghetti noodles in a white bowl with black pepper.Best Cacio e Pepe - spaghetti noodles in a white bowl with black pepper.Best Cacio e Pepe - spaghetti noodles in a white bowl with black pepper.Best Cacio e Pepe - spaghetti noodles in a white bowl with black pepper.


Long strands of pasta like spaghetti, tonnarelli (a fresh square shaped noodle), or bucatini are top choices.

I used bucatini for this recipe because I like the larger width compared to spaghetti, and the bucatini pasta is hollow in the center. This enables more sauce to be trapped in the center for unexpected, yet delightfully chewy bursts of sauce.

It’s really cook’s choice, but make sure they are long noodles, so that twirling is at its maximum.

A velvety consistency clinging to long noodles is the goal! I highly recommend cracking some extra black pepper on top right before serving. The snappy aromatics are so enticing, it’s difficult to wait to dig in!


Credit: Source link

08 Sep

1 Make the toffee sauce: Warm the heavy cream in the microwave for one minute, or on the stovetop over medium heat. The cream should steam, but not boil. Set this aside.

In a 4-quart saucepan, melt the butter over medium heat. Add the salt, brown sugar, and corn syrup. Whisking frequently, heat until the sugar has dissolved and the syrup bubbles gently. This should take anywhere from 3 to 5 minutes.

Turn the stove off and whisk in the warmed cream—be careful, as the sugar will bubble and steam once the cream is poured in. Add the vanilla extract to the sauce and set the pan back over medium heat.

Cook for another 5 minutes, or until the syrup is thick. Transfer the sauce to a glass jar and store in the refrigerator until ready to use, up to one week in advance.

Easy Banoffee Cheesecake - whisking toffee sauceEasy Banoffee Cheesecake - whisking toffee sauce Easy Banoffee Cheesecake - pouring cream to make toffee sauceEasy Banoffee Cheesecake - pouring cream to make toffee sauce

2 Prep the oven and the pan: Preheat your oven to 350°F. Wrap a 10-inch springform pan in heavy duty aluminum foil and set aside; be very careful not to tear or puncture the foil.

3 Make the shortbread crust: Use a food processor to pulse the shortbread cookies into fine crumbs. Add 1/4 cup of granulated sugar and the melted butter to the food processor bowl and pulse until the crumbs hold together.

Squeeze a handful of crumbs in the palm of your hand. If the mixture doesn’t hold together, add another tablespoon of melted butter, and re-mix.

4 Pre-bake the crust: Press the shortbread mixture onto the bottom and an inch or so up the sides of the springform pan. Bake the crust for 10 minutes. Remove the pan from the oven and allow it to cool while you prepare the cheesecake filling.

Masterchef Banoffee Cheesecake - baked cheesecake with no toppingsMasterchef Banoffee Cheesecake - baked cheesecake with no toppings

5 Heat water: While the crust bakes, heat 4 or 5 cups of water to boiling for the water bath.

6 Prepare the banana cheesecake: In the bowl of a stand mixer with a paddle attachment (or in a large mixing bowl), blend together the cream cheese, the remaining 3/4 cup sugar, and the salt until smooth.

Add the eggs, one at a time, to the cream cheese mixture, stopping to scrape down the sides after each addition. Mix on low speed for an additional minute.

Add the banana puree and both extracts. Blend on low for another minute. Scrape down the mixing bowl and add the cornstarch. Blend on the lowest speed for 30 seconds, or until no lumps of cornstarch are visible, being careful not to over-mix. 

7 Bake the cheesecake: Pour the batter into the prepared pan and set the foil-wrapped springform pan into a larger pan. Add enough hot water to reach halfway up the sides of the springform pan and carefully place the pan into the oven.

Bake the cheesecake for 55 minutes to an 1 hour, or until the top is a light golden brown and the cheesecake jiggles slightly when shaken. Turn the oven off and open the door a crack to allow the cheesecake to cool in the oven for 30 minutes.

Banoffee Pie Cheesecake - Pouring batter into pan, aluminum foil on sideBanoffee Pie Cheesecake - Pouring batter into pan, aluminum foil on sideEasy Banoffee Cheesecake Recipe - putting pie in ovenEasy Banoffee Cheesecake Recipe - putting pie in ovenBaked Banoffee Cheesecake Recipe oven door slightly ajarBaked Banoffee Cheesecake Recipe oven door slightly ajar

8 Cool the cheesecake completely: Once the cheesecake has cooled in the oven, carefully take it out of the oven and remove the foil. Cool the cheesecake on the countertop for an hour, then transfer it to the refrigerator to cool completely, at least 12 hours or up to 24 hours.

Masterchef Banoffee Cheesecake unadorned cake out of ovenMasterchef Banoffee Cheesecake unadorned cake out of oven

9 Decorate the cheesecake: Once the cheesecake is cold, remove the collar from the springform pan. Warm the toffee sauce slightly so that it’s pourable but not runny (I set it in a dish of warm water), then drizzle one cup of the toffee sauce over the top of the cheesecake. Use a piping bag to pipe rosettes of whipped cream around the cheesecake and garnish each rosette with a banana chip.

Keep the cheesecake refrigerated until ready to serve, and be sure to keep leftovers chilled, too.

Banoffee Pie Cheesecake - pouring toffee sauceBanoffee Pie Cheesecake - pouring toffee sauce Banoffee Cheesecake piping whipped creamBanoffee Cheesecake piping whipped cream Easy Banoffee Cheesecake Recipe cake and bowl of bananasEasy Banoffee Cheesecake Recipe cake and bowl of bananas

Credit: Source link

06 Sep

A Bee’s Knees cocktail is made with only three ingredients: gin, honey, and lemon. Simple, sweet, and super delicious!

Photography Credit:
Nancy Mitchell

You don’t need a complicated cocktail to have a delicious one. A Bee’s Knees cocktail is made with just three ingredients – gin, honey, and lemon – but together they create a magical drink.

Even if you don’t think of yourself as a gin drinker, a Bee’s Knees is worth trying. It’s the perfect balance of sweet and sour, with herbal notes from the gin and a rich, sweet flavor from the honey

What Kind of Gin Should I Use?

The Bee’s Knees does not demand fancy ingredients. While I wouldn’t recommend anything with a handle or in a plastic bottle, any of your mid-range gins will do the trick. Broker’s, Boodles, and Bombay are all nice examples.

What Kind of Honey Should I Use?

There are so many different kinds of honey out there – so, so many. Yes, you can absolutely use the honey that comes in a bear at your local grocery store, and that will make a fine drink. But if you’re really into (or have been itching to try) some artisanal or local or whathaveyou honey, this is a perfect application.

It’s a lot of fun to see how different kinds of honey change the character of the cocktail. I like the cocktail with a darker honey, which adds a more robust, almost molasses-y flavor. If you want to buy something online, the Washington Buckwheat honey from Bee Raw and the Aroeira honey from Bee Seasonal are both great choices.

Bee's Knees cocktail with gin and honeyBee's Knees cocktail with gin and honeyBee's Knees cocktail with gin and honeyBee's Knees cocktail with gin and honey

What Kind of Glass Should I Use?

I’ve seen this served in a cocktail glass, no ice, but I prefer it in an old fashioned glass, with one big ice cube. This keeps the drink cool, although it will water it down if you’re not a fast drinker.

Try a Twist!

As I’ve said, this drink only needs three ingredients, but you can add other ingredients if you want to mix it up. My favorite way to make a Bee’s Knees is with a dash of lavender bitters, which adds a nice floral twist to the proceedings. If you have a favorite kind of bitters, feel free to experiment! That kind of discovery is part of the fun of making drinks.

More 3-Ingredient Cocktails to Try!

Products We Love

This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes.
Read more about our affiliate linking policy.

Source link

01 Sep

On vacation, having too much fun to realize that nothing has been planned for meals, fridge mostly empty, remembering that uh-oh, I’m the one in charge of feeding my friend’s children that day.


Open the refrigerator door, see half a dozen eggs, half a carton of milk, some cheddar cheese, leftover sausage from biscuits and gravy the day before, a little broccoli, a leftover ear of corn (cooked).

Open the freezer and see half a loaf of sliced bread. Saved!

Whew. I won’t have to reach for the boxed mac and cheese.

What is a breakfast casserole?

Have you ever made a breakfast casserole?

The basic ingredients are eggs, cheese, milk, and bread. It’s the easiest thing in the world to put together. We have a sausage breakfast casserole on the site that is one of my favorites.

The great thing about a breakfast casserole is that you can add almost anything you want to the base. Italian sausage is my all-time favorite, but bacon or ham will do, too. Or make it veggie, with zucchini, broccoli, basil, and onions.

The first time I served this to the kids they insisted that it had to go on the website. The name they picked was “Open Fridge Breakfast Bake” because basically that’s what I did—opened the fridge, put everything I could find into a casserole dish, and baked it.

Breakfast CasseroleBreakfast Casserole

How to Make a Breakfast Casserole

To make a breakfast casserole you beat some eggs, add milk and cheese, add cubed bread, add “mix-ins” like mushrooms, veggies, sausage, and herbs, put it in a casserole dish and bake.

Easy, right? The ingredients basically all come together in one big casserole pan, but there are a few steps I would recommend first:

  • If you are using a lot of mushrooms, sauté them a bit beforehand to release some of their moisture.
  • You can add cooked, sturdy veggies such as broccoli into the casserole, or put them in raw. If using raw veggies, cut them into smaller pieces and know that they’ll be crunchier if you put them in raw instead of cooked.
  • If you are adding sausage or bacon, cook it first before adding it to the casserole.

The proportions of ingredients are adjustable. If you add more eggs, it will result in a casserole that is more firm and less likely to deflate.

Day-old or stale bread works best for a breakfast casserole, but if you don’t have any, just leave slices of fresh bread out on the counter to dry for a few hours, or put the slices in a low oven (200°F, 10 min) or toaster for a minute (just enough to dry them a little).

What to Serve With a Breakfast Casserole

Breakfast casserole is truly a meal in itself! It has starch (bread), milk, cheese, meat, and vegetables. It can be made for breakfast, lunch, or dinner.

Serve it with some sliced fresh fruit on the side for breakfast, or if making for dinner, a green salad. If you omit the veggies in the casserole, consider serving some sautéed vegetables on the side. Or if leaving out the meat, some crispy bacon or cooked sausages.

Make Ahead Instructions

Breakfast casseroles are almost designed to be made ahead. You can assemble the whole thing the night before, put it in the fridge (covered), and bake it the next morning. It’s minimal work when you wake up and a low stress breakfast if you have a group of people to feed.

How to Keep and Reheat a Breakfast Casserole

This breakfast casserole will keep for a few days in the fridge, covered. You can microwave it until it’s hot, one serving at a time, or you can reheat the whole casserole in a 350°F oven for 15 to 20 minutes until it’s heated through.

Do you have a favorite breakfast casserole combo? If so, please let us know about it in the comments.


Updated September 1, 2019 : We spiffed up this post to make it sparkle! No changes to the original recipe.

Credit: Source link

01 Sep

This Classic Tomato Soup is rich with a velvety texture. It’s easy to make with canned tomatoes, and perfectly suited for all of your grilled cheese dipping needs. Better than a can of Campbell’s and just about as easy!

Photography Credit:
Alison Bickle

Tomato soup and grilled cheese sandwiches are best when the air turns crisp; the mornings are damp, and the days are short. The soup’s simplicity only accentuates its role as a tincture on a cold fall evening. Its velvety texture is a robe of warmth.


Whether you’ve canned your own tomatoes or bought them at the store, this soup comes together in about 20 minutes using pantry staples—canned tomatoes and tomato sauce, salt, pepper, and of course, butter.

Dice an onion; add a little garlic, and let it simmer! I use an immersion blender to puree it, but if you don’t have one, don’t worry. You can use a countertop blender, or don’t bother blending it at all.

This recipe is as easy as dumping soup from a can, but makes more servings and tastes much better.


  1. To make creamy tomato soup, just add heavy cream.
  2. If you want it creamy but without the cream, puree some canned cannellini beans and add them in (like we do in this recipe for Creamy Tomato and White Bean Soup).
  3. Simmer the soup with a couple sprigs of thyme.
  4. Stir in sliced fresh basil just before serving.
  5. Want to be dairy-free? Replace the butter with olive oil.
  6. Add some cooked cheese tortellini.
  7. Want more texture? Don’t bother blending.

Tomato Soup Recipe - bowls of tomato soup on table with breadTomato Soup Recipe - bowls of tomato soup on table with breadTomato Soup Recipe - bowls of tomato soup on table with breadTomato Soup Recipe - bowls of tomato soup on table with bread


Tomato soup is to grilled cheese what peanut butter is to jelly, but you don’t have to stop there.

  1. Make homemade croutons.
  2. You can always go the oyster cracker route.
  3. A simple Caesar salad would do the trick.
  4. My grandmother used to make tomato soup and serve it to me with cottage cheese and dried minced onions. I eat it this way to this day.
  5. Add cheese tortellini to the soup to make it more of a meal.
  6. Serve it with a white fish such as cod or tilapia.


Absolutely! Tomato soup is the perfect recipe to make ahead and save for a busy weeknight meal down the road. You could also give it to friend who is recovering from an illness, just had a baby, or is feeling a little overwhelmed and could use a home cooked meal! Make a double batch, freeze half, and have it ready when you (or someone you love) needs it!

Keep it in any freezer-safe container. Make sure you leave enough space (about an inch) for the soup to expand as it freezes. It should keep for up to six months.


Tomato Soup Recipe

This soup uses flour to help thicken it a bit. If you are gluten-free, skip the flour, and instead mix together 2 tablespoons of cornstarch and 1 tablespoon of cold water. Stir it into the soup when you bring it to a boil, and let it simmer.



1 Sauté the onions and garlic: In a Dutch oven set over medium heat, add the butter. Once it starts to foam, add the onion, garlic, salt, and pepper. Stir until both have softened and are fragrant, about 7 minutes.

Copy Cat Campbell’s Tomato Soup - flour and fat in the bottom of a soup potCopy Cat Campbell’s Tomato Soup - flour and fat in the bottom of a soup pot

2 Make the roux: Add flour. Stir to make a paste. Continue stirring until the flour has taken on a light brown color. Stir and scrape with wooden spoon, 5-7 minutes. The onion paste should look golden with a little brown caramelization.

How to Make Tomato Soup - flour and fat in the bottom of a soup pot wtih onionsHow to Make Tomato Soup - flour and fat in the bottom of a soup pot wtih onions

3 Add tomatoes and stock: Add crushed tomatoes, tomato sauce, chicken stock, and sugar. Stir to combine. Cover the pot and bring to a boil over medium high heat, then reduce heat to medium and let simmer uncovered for about 20 minutes.

4 Purée and serve: Purée the soup with an immersion blender. Alternatively, fill a countertop blender less than halfway with the hot soup. Remove the center lid insert. This allows the hot steam to escape. Cover the hole with a folded kitchen towel and place your hand over the top. Blend. Repeat as necessary until all of the soup has been puréed.

Ladle into bowls, topped with freshly cracked pepper, slivered basil, and of course, grilled cheese sandwiches.

Homemade Tomato Soup - tomato soup in a dutch oven with an immersion blenderHomemade Tomato Soup - tomato soup in a dutch oven with an immersion blender

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes.
Read more about our affiliate linking policy.

Credit: Source link

ads by google