Easy Chicken Cacciatore Recipe

This Chicken Cacciatore is a hearty, down-home classic that brings big flavor to the table with very little fuss. Tender, perfectly seasoned chicken thighs are simmered low and slow in a rich, savory tomato sauce with peppers, onions, and mushrooms until everything is melt-in-your-mouth delicious. It’s the kind of comforting, stick-to-your-ribs meal that’s synonymous with Italian cooking that feels right at home on a busy weeknight or a slow Sunday supper.

Serve this delicious braised chicken dish over a bed of pasta, creamy grits, rice, polenta, or buttery mashed potatoes to soak up every bit of that flavorful sauce. When you’re craving a comforting chicken dinner that tastes like it’s been simmering in a Southern kitchen all afternoon, this easy classic is fool proof and one you’ll want to keep in regular rotation.

Key ingredients to make Chicken Cacciatore: (Scroll down for full printable recipe card and quantities.)

• Chicken – Bone in skin-on chicken thighs are juicy and flavorful in this dish.
• Flour – A light dusting of all purpose flour to coat the chicken pieces for frying.
• Liquid – Chicken broth or chicken stock for moisture.
• Oil – Olive oil for browning the chicken adds flavor.
• Vegetables – Yellow onion, green bell pepper and red bell pepper enhances the taste.
• Mushrooms – Baby portabella mushrooms or cremini mushrooms for texture.
• Spices – Salt and black pepper, dry Italian seasoning, garlic cloves, crushed red pepper flakes,.
• Tomatoes – Italian seasoned canned tomatoes for the sauce and tomato paste to thicken. I like to use San Marzano tomatoes for this dish.
• Capers – Capers add a salty bite.
• Fresh Herbs – Fresh parsley or basil.
• Wine – White wine or red wine for depth of flavor.

How to Make Chicken Cacciatore Recipe

• Chicken Thighs -Season chicken pieces on all sides with salt and black pepper. Dredge the chicken pieces in the flour to coat.
• Heat Oil – Heat the olive oil in a large skillet over medium-high heat. Add the chicken thighs to the pan and sauté just until browned on each side. Remove to a platter and set aside.
• Saute Vegetables – Saute onion, green bell peppers, red bell peppers and mushrooms until tender, then add garlic.
• Deglaze the Pan – Add wine, scraping any brown bits from the bottom of the pan.
• Make the Sauce – Add the canned tomatoes (don’t drain), chicken stock, capers, and seasonings per the recipe. Return the chicken pieces to the pan and turn them to coat in the sauce. 
• Simmer – Bring the sauce to a gentle simmer. Simmer per the cooking time in the recipe until chicken has reached an internal temperature of 165°F and juices run clear.
• Thicken the Sauce – Thicken the sauce with tomato paste at the end of cooking. (this is optional!)
• Serve – Serve chicken drizzled with sauce, garnished with fresh parsley or basil over a bed of hot pasta.

Kitchen Equipment to Make Chicken Cacciatore

• Large skillet, dutch oven, pot or stovetop casserole with lid.
• Sharp knife and cutting board.
• Garlic press.
• Measuring cups and measuring spoons.
• Platter.

Recipe Variations, Tips and Substitutions

• Wine – You can use red wine or white wine in this recipe depending on your personal preference. Please use real wine and not cooking wine which is essentially vinegar. You could also replace the wine with chicken stock, vegetable stock or chicken broth.
• Protein – You can use whole cut up chicken parts for this dish. When doing so, keep in mind that dark meat and white meat have different cooking times. Begin with the dark meat, and always check the pieces at intervals using an instant read thermometer looking for an internal temperature of 165°F. The original recipe utilizes chicken drumsticks but thighs are my go-to for this hunter-style dish. You could also use chicken breasts in this Italian staple.
• Mushrooms – You can use button mushrooms, porcini mushrooms, cremini mushrooms or baby portabella mushrooms.
• Add Olives – You can add kalamata olives to the chicken cacciatore dish in the final few minutes of cooking. Add the amount that’s to your liking.
• Alternate Vegetables –  You may enjoy adding carrot or celery to the sauce.
• Fresh Herbs – You can garnish with fresh basil, parsley, chives or rosemary.
• Anchovies – Some cooks like to use the oil from anchovies to cook the vegetables. 
• Serving Options – A terrific side dish for Chicken Cacciatore is angel hair pasta or thin spaghetti, cheesy cheddar grits, polenta, double cheddar macaroni and cheese or creamy mashed potatoes.

Storage and Leftovers

• Leftovers – Store cooked Chicken Cacciatore in the refrigerator for up to 3 days.
• Reheating – Reheat over medium heat in a saucepan on the stovetop just until heated through or in single servings in the microwave.
• Freezer – You can freeze leftovers for up to 2 months. Thaw in the fridge and reheat just before serving.

More Easy Chicken Recipes to Make

• Make chicken parmesan the easy way with this Chicken Parmesan Casserole.
• This Southern Fried Chicken recipe is the only one you’ll ever need.
• My recipe for Spatchcock Chicken will have you enjoying roast chicken any day of the week.
• This General Tso’s Chicken is better than takeout.
• The family will love these Barbecue Chicken Sliders for game day and casual meals.
• Lemon Chicken Orzo Soup will warm you up from the inside out.
• Creamy Cajun Chicken Pasta is a copycat on Chili’s that’s even better at home!
• Greek Chicken Kabobs from Damn Delicious.

Thanks for visiting come back soon!

Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!

Helpful Kitchen Items:

• 12 inch Casserole Skillet
• Kitchen Utensils
• Measuring Set
• Instant Read Thermometer

Print

Chicken Cacciatore Recipe

Tender chicken thighs simmered in a rich tomato sauce with bell peppers, onions, and mushrooms. This easy Chicken Cacciatore is a comforting, hearty one-pan meal perfect served over pasta, polenta, or mashed potatoes.

Course Main Course

Cuisine American, Italian Inspired, Southern

Keyword best-chicken-cacciatore, chicken-cacciatore

Prep Time 25 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 8 servings

Calories 434kcal

Ingredients

• 8 bone in chicken thighs
• 2 tsp salt
• 1 tsp black pepper
• 1/2 cup all purpose flour
• 3 Tbsp olive oil
• 1 medium yellow onion diced
• 1 small green bell pepper seeded and diced
• 1 small red bell pepper
• 8 oz sliced baby portabella or cremini mushrooms
• 4 medium cloves garlic minced
• 1/2 cup white or red wine
• 2 14 oz cans Italian seasoned diced tomatoes with juice
• 1 cups chicken stock
• 3 Tbsp capers drained
• 1 tsp dried oregano or Italian seasoning
• 1/2-1 tsp crushed red pepper flakes adjust to taste
• tomato paste to thicken (optional)
• fresh basil or flat leaf parsley for garnishing, grated Parmesan cheese

Instructions

• Season chicken pieces on all sides using 1 teaspoon of each salt and black pepper. Dredge the chicken pieces in the flour to coat lightly.
• In a large 12 inch heavy sauté pan, heat the olive oil over medium-high heat. Add the chicken thighs to the pan and sauté just until brown, about 5 minutes per side. Fry in batches, if needed. Remove to a platter and set aside.
• To the pan add the onion, green bell pepper, red bell pepper and mushrooms. Cook over medium heat until tender, about 5-8 minutes. Add garlic, cook for 1 minute longer.
• Add wine, scraping any brown bits from the bottom of the pan.
• Next, add the tomatoes (don't drain), stock, capers, Italian seasoning, reserved salt, oregano OR dry Italian seasoning and crushed red pepper flakes. Return the chicken pieces to the pan and turn them to coat in the sauce. 
• Bring the sauce to a gentle simmer. Simmer for 20-30 minutes with the lid offset or until the chicken has reached an internal temperature of 165°F and juices run clear.
• To Thicken the Sauce: (Optional) If desired, remove chicken to a platter. Increase heat to medium. Mix in tomato paste one tablespoon at a time mixing until it's completely incorporated and melted. Repeat until your desired thickness is reached. Likewise, you can thin the sauce by adding more stock.
• Serve chicken drizzled with sauce, garnished with fresh parsley or fresh basil.

Notes

• Wine – You can use red wine or white wine in this recipe depending on your personal preference. Please use real wine and not cooking wine which is essentially vinegar. You could also replace the wine with chicken stock, vegetable stock or chicken broth.
• Protein – You can use whole cut up chicken parts for this dish. When doing so, keep in mind that dark meat and white meat have different cooking times. Begin with the dark meat, and always check the pieces at intervals using an instant read thermometer looking for an internal temperature of 165°F. You could also use chicken breasts or drumsticks in this staple.
• Mushrooms – You can use button mushrooms, porcini mushrooms, cremini mushrooms or baby portabella mushrooms.
• Add Olives – You can add kalamata olives to the chicken cacciatore dish in the final few minutes of cooking. Add the amount that’s to your liking.
• Alternate Vegetables –  You may enjoy adding carrot or celery to the sauce.
• Fresh Herbs – You can garnish with fresh basil, parsley, chives or rosemary.
• Anchovies – Some cooks like to use the oil from anchovies to cook the vegetables. 
• Serving Options – A terrific side dish for Chicken Cacciatore is angel hair pasta or thin spaghetti, cheesy cheddar grits, polenta, double cheddar macaroni and cheese or creamy mashed potatoes.

Nutrition

Serving: 1serving | Calories: 434kcal | Carbohydrates: 12g | Protein: 26g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 143mg | Sodium: 826mg | Potassium: 519mg | Fiber: 1g | Sugar: 3g | Vitamin A: 481IU | Vitamin C: 21mg | Calcium: 26mg | Iron: 2mg

The post Chicken Cacciatore Recipe appeared first on melissassouthernstylekitchen.com.

Easy Watermelon with Feta Cheese Salad Recipe

When watermelon season rolls around, it’s always a treat to find new ways to enjoy this summertime favorite. If you grew up sprinkling a little salt on a juicy slice of watermelon, you’re going to love this Watermelon with Feta Cheese Salad. The combination of sweet, ripe watermelon and creamy, salty feta creates the perfect balance of flavors in every bite.

Tossed with fresh herbs and a simple dressing, this refreshing watermelon feta salad is an easy way to elevate your summer side dishes. Whether you’re serving it at a backyard bbqs, picnics, family cookout, or Sunday supper, it’s the kind of dish that always draws compliments and has everyone coming back for seconds.

Fresh ingredients to make Watermelon with Feta Cheese Salad: (Scroll down for the full printable recipe card and quantities.)

• Melon – Sweet, juicy watermelon is the star of this easy salad.
• Cheese – Crumbled feta cheese for a salty bite.
• Veggies – Cucumber and red onion adds texture.
• Fresh Herbs – Fresh mint expands the flavor profile.
• Lime Vinaigrette – Lime juice, granulated sugar, sea salt or kosher salt,  black pepper, olive oil (you could use vegetable oil if preferred).

How to Make Watermelon with Feta Cheese Salad Recipe

• Prep the Watermelon and Veggies – Cube the watermelon, slice the onion and cucumber.
• Make the Dressing – Place lime juice and sugar in a mason jar with a tight-fitting lid. Shake or stir until completely dissolved. Add salt, pepper, and olive oil. Shake again until well mixed.Set aside
• Combine – Combine watermelon, cucumbers, onion, half of the Feta, and mint leaves. Gently toss until combined. Drizzle with dressing and gently stir to combine.
• Serve – Transfer to a serving plate or bowl. Top with the remaining half of the Feta, and mint. Drizzle with the rest of the dressing or serve on the side, if desired.

Kitchen Equipment to Make Watermelon Salad

• Knife and cutting board.
• Large bowl.
• Balloon whisk.
• Lemon juicer.
• Measuring cups and measuring spoons.
• Mason jar.

Recipe Variations, Tips and Substitutions

• Spice – The addition of a little salt and pepper after assembling the salad ingredients makes a big difference, even though there is salt and pepper in the salad. You can always place shakers on the table for people to make any adjustment to their own taste.
• Fresh Herbs – You can use fresh basil in place of mint.
• Use Fresh Lime Juice – Freshly squeezed lime juice is best for the dressing. If you have trouble getting juice from your lime, you can microwave the lime for 10-15 seconds, and it should produce more juice. Rolling it on the counter before cutting it can also help to release the juices.
• Serving Option – This salad can also be served on a bed of arugula or you can actually mix it into the salad before serving. Should you choose to do so you’ll need around with 2-3 cups of baby arugula. Baby arugula leaves, sliced radish and balsamic glaze are optional but delicious additions.
• Balsamic Glaze – Balsamic glaze can be drizzled over the salad as an alternative or in addition to, the lime dressing.
• Cucumbers – English cucumbers can be used as an alternative to the baby version since they also have few seeds. That’s the key reason baby cucumbers are used. You could also use sliced radish or add avocado just before serving.
• Cheese – Crumbled feta cheese or a block of feta can be used as an alternative. Sometimes I find that a block of Feta, as with any cheese, is better if you crumble it yourself. It also tends to have a fresher flavor. That said, please note than either will work.

Storage and Leftovers

• Make-Ahead Tip – You can whip-up the dressing a day or two ahead of time and chill in the refrigerator in a mason jar. Allow it some time on the counter and shake shake shake to combine before tossing with the remaining ingredients. The olive oil will solidify slightly when chilled.
• Toss with Dressing Just Before Serving – You can proceed through step 2 and combine the salad ingredients and cover for 30-45 minutes before serving. You will need to pour off any accumulated juices before putting the dressing on the salad, or it may dilute the dressing.
• Leftovers – This watermelon salad is best made and served fresh. Should you have leftovers (you likely won’t!) you can safely keep it for 1-2 days in an airtight container in the refrigerator.. The watermelon may naturally become watery, so you’ll want to drain excess liquid it before serving.
• Freezer – I don’t recommend freezing this salad, the watermelon will become mushy when thawed, even in the fridge.

More Southern Style Salad Recipes to Make

Fresh salads aren’t just reserved for warm weather, they’re always a welcome addition to any menu. More salad recipes you may like to try:

• Fresh marinated Green Bean Salad will add color and texture to the table.
• Southern Potato Salad is picnic ready.
• Italian Spaghetti Salad with Spinach doubles as a side dish and a light main dish entree.
• Layered Southwestern Cornbread Salad can be served as a side dish or with tortilla chips for dipping.
• Retro Grape Salad features a sweet creamy dressing and toasted pecans.
• Spinach Strawberry Salad from The Slow Roasted Italian.

Thanks for visiting come back soon!

Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!

Helpful Kitchen Items:

• Mixing Bowls
• Knife and Chopping Board
• Measuring Set
• Colander

Print

Watermelon with Feta Cheese Salad

A refreshing summer salad made with juicy watermelon, creamy feta cheese, fresh herbs, and a light dressing.

Course Appetizer, Side Dish

Cuisine American

Keyword easy-watermelon-salad, watermelon-salad-recipe

Prep Time 15 minutes minutes

Chill time 2 hours hours

Total Time 2 hours hours 15 minutes minutes

Servings 6 servings

Calories 168kcal

Ingredients

• Dressing:
• 1/3 cup fresh lime juice
• 2 Tbsp granulated sugar
• 1/2 tsp fine sea salt
• 1/4 tsp black pepper
• 1/4 cup olive oil OR vegetable oil
• Watermelon with Feta Salad:
• 5 cups cubed watermelon
• 3 small baby cucumbers cut into half moons
• 1 small red onion thinly sliced
• 1 8 oz container crumbled feta cheese
• 2 Tbsp torn or chopped fresh mint leaves
• optional additions: torn arugula, diced radish avocado, and prepared balsamic glaze to drizzle on top (optional additions just before serving)

Instructions

• Place lime juice and sugar in a mason jar with a tight-fitting lid. Shake or stir until completely dissolved. Add salt, pepper, and olive oil. Shake again until well mixed.Set aside
• In a large mixing bowl, place watermelon, cucumbers, onion, half of the Feta, and mint leaves. Gently toss until combined. .Add about ⅔ of the dressing, and gently toss
• Transfer to a serving platter or large salad bowl. Top with the remaining half of the Feta, and more mint, if desired.
• Drizzle with the rest of the dressing or serve it on the side.

Notes

• Spice – The addition of a little salt and pepper after assembling the salad ingredients makes a big difference, even though there is salt and pepper in the salad. You can always place shakers on the table for people to make any adjustment to their own taste.
• Fresh Herbs – You can use fresh basil in place of mint.
• Use Fresh Lime Juice – Freshly squeezed lime juice is best for the dressing. If you have trouble getting juice from your lime, you can microwave the lime for 10-15 seconds, and it should produce more juice. Rolling it on the counter before cutting it can also help to release the juices.
• Serving Option – This salad can also be served on a bed of arugula or you can actually mix it into the salad before serving. Should you choose to do so you’ll need around with 2-3 cups of baby arugula. Baby arugula leaves, sliced radish and balsamic glaze are optional but delicious additions.
• Balsamic Glaze – Balsamic glaze can be drizzled over the salad as an alternative or in addition to, the lime dressing.
• Cucumbers – English cucumbers can be used as an alternative to the baby version since they also have few seeds. That’s the key reason baby cucumbers are used. You could also use sliced radish or add avocado just before serving.
• Cheese – Crumbled feta cheese or a block of feta can be used as an alternative. Sometimes I find that a block of Feta, as with any cheese, is better if you crumble it yourself. It also tends to have a fresher flavor. That said, please note than either will work.

Nutrition

Serving: 1serving | Calories: 168kcal | Carbohydrates: 22g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 0.1mg | Sodium: 202mg | Potassium: 416mg | Fiber: 2g | Sugar: 15g | Vitamin A: 957IU | Vitamin C: 20mg | Calcium: 44mg | Iron: 1mg

The post Watermelon with Feta Cheese Salad appeared first on melissassouthernstylekitchen.com.

Easy Banana Pudding Cookies Recipe

Baking banana pudding cookies brings together the best of two Southern favorites in one irresistible treat. As the cookies bake, the sweet aroma of ripe bananas, buttery vanilla, and warm sugar fills the kitchen with pure comfort.

Each soft and chewy cookie is packed with nostalgic banana pudding flavor and crunchy vanilla wafer pieces, making every bite taste like a homemade dessert straight from a Southern family gathering. Whether you’re baking them for holidays, potlucks, or a cozy night at home, banana pudding cookies are the kind of sweet treat everyone reaches for first. They never last long at our house.

Key ingredients to make Banana Pudding Cookies: (Scroll down for the full printable recipe card and quantities.)

• Flour – Three cups of all purpose flour forms the base of the cookie dough.
• Instant Pudding Mix – Banana cream instant pudding mix gives these cookies their signature flavor.
• Leavening – Baking powder, baking soda and salt to balance the flavor.
• Butter – Unsalted butter for richness.
• Sugar – A combination of granulated sugar (white sugar) and light brown sugar for sweetness.
• Flavorings – Banana extract and vanilla extract amp up the taste.
• Whole Eggs – Large eggs are necessary to stabilize the cookie dough.
• Chocolate Chips – White chocolate chips for a creamy flavor.
• Vanilla Wafers – Crushed Nilla wafers for the cookie dough plus additional for sprinkling the tops of the cookies.

How to Make Banana Pudding Cookies Recipe

• Heat Oven and Prepare Pan – Preheat the oven to 350 degrees f. Line 2 standard baking sheets with parchment paper.
• Sift Dry Ingredients – Use a whisk to sift together the flour, instant banana cream pudding mix, baking powder, baking soda and salt. Set aside.
• Wet Ingredients – Use an electric mixer on medium-high speed to cream together the butter, granulated sugar, brown sugar, banana extract and vanilla extract. Beat until fluffy and light beige in color then add eggs.
• Combine – Gradually add the flour mixture to the butter mixture beating until fully incorporated.
• Mix-ins – Stir the white chocolate chips and crushed Nilla wafers into the dough.
• Divide the Dough – Divide the cookie dough into mounds at least 2-inches apart on the prepared pans. Sprinkle the tops with crushed Nilla wafers. (eyeball the amount)
• Oven – Bake per the baking time in th recipe until lightly golden brown.
• Serve – Cool on the pan for 1-2 minutes then carefully remove to a cooling rack to cool completely.

Kitchen Equipment To Make Banana Cookies

• Electric mixer. You can use a hand mixer or a stand mixer.
• Large bowl and medium bowl.
• Balloon whisk.
• Measuring cups and measuring spoons.
• Cookie sheets lined with parchment paper.
• Cookie spatula and wire rack.

Recipe Variations, Tips and Substitutions

• Chocolate Chips – You could use semi-sweet chocolate chips or peanut butter chips in these cookies to change the flavor profile.
• Butter – You can use salted butter. When doing so, decrease the salt to 1/4 teaspoon.
• Instant Vanilla Pudding Mix – You could use vanilla pudding mix. When doing so, double the amount of banana extract.

Storage and Leftovers

• Make-Ahead Tip – Cookie dough is very forgiving and can be made up to one week in advance and store chilled in an airtight container in the fridge. Allow the dough a few minutes on the counter to soften then scoop and bake.
• Leftovers – Store leftover banana pudding cookies in an airtight container at room temperature for up to 5 days.
• Freezer – Freeze baked cookies for up to 2 months. Thaw in the refrigerator or on the counter and enjoy.
• Freezing Cookie Dough – You can divide the dough and flash freeze on a sheet pan until solid. Package in a freezer safe container and store for up to 3 months. Bake cookies from frozen when you’d like a quick sweet treat, extending the baking time for 5 minutes.

More Cookie Recipes to Make

• Loaded Butterscotch Toffee Pecan Cookies are a bonafide treat.
• These no bake Chocolate Peanut Butter Oatmeal Cookies have one thousand names and they all spell delicious.
• Loaded Oatmeal Chocolate Chip Cookies feature chopped pecans for added texture and flavor.
• Buttery Pecan Cookies never last long in our cookie jar.
• Cutout Cream Cheese Sugar Cookies can be made into any shape depending on the occasion or holiday you’re celebrating.
• Chocolate Chocolate Chunk Pudding Cookies are for the chocolate lovers in your life.
• Easy Sugar Cookie Frosting from Beyond Frosting.

Thanks for visiting come back soon!

Disclosure ~ If purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!

Print

Banana Pudding Cookies

These banana pudding cookies are soft, chewy, and loaded with sweet banana flavor, vanilla wafers, and creamy Southern-style goodness.

Course Dessert

Cuisine American, Southern

Keyword banana-pudding-cookies, best-banana-pudding-cookies-recipe

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Cooling time 10 minutes minutes

Total Time 40 minutes minutes

Servings 36 servings

Calories 203kcal

Ingredients

• 3 cups all purpose flour
• 1 3.4 oz box banana cream instant pudding mix
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 1 tsp banana extract
• 1 tsp vanilla extract
• 2 large eggs
• 2 1/2 cups white chocolate chips
• 1 cup crushed Nilla wafers plus additional for sprinkling the tops of the cookies

Instructions

• Preheat the oven to 350°F. Line 2 standard baking sheets with parchment paper. Set aside.
• In a medium size bowl use a whisk to sift together the flour, instant banana cream pudding mix, baking powder, baking soda and salt. Set aside.
• In a large mixing bowl using an electric mixer on medium-high speed, cream together the butter, granulated sugar, brown sugar, banana extract and vanilla extract. Beat until fluffy and light beige in color, around 2 minutes.
• Add the eggs one at a time beating well after each addition.
• Lower the speed of the mixer and gradually add the flour mixture to the creamed butter mixture. Beat on medium speed until the flour has fully incorporated, stopping to scrape the sides of the bowl periodically.
• Fold the white chocolate chips and crushed Nilla wafers into the cookie dough by hand until evenly distributed in the dough.
• Use a medium cookie scoop or ice cream scoop (1 1/2 Tablespoon) divide the cooking dough placing mounds at least 2-inches apart on the prepared pans. Sprinkle the tops with additional crushed Nilla wafers. (eyeball the amount)
• Bake for 15-18 minutes or until just very lightly golden brown.
• Cool on the pan for 1-2 minutes then carefully remove to a cooling rack to cool completely.

Notes

• Chocolate Chips – You could use semi-sweet chocolate chips or peanut butter chips in these cookies to change the flavor profile.
• Butter – You can use salted butter. When doing so, decrease the salt to 1/4 teaspoon.
• Instant Vanilla Pudding Mix – You could use vanilla pudding mix. When doing so, double the amount of banana extract.

Nutrition

Serving: 1cookie | Calories: 203kcal | Carbohydrates: 26g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 93mg | Potassium: 72mg | Fiber: 0.4g | Sugar: 17g | Vitamin A: 176IU | Vitamin C: 0.1mg | Calcium: 38mg | Iron: 1mg

The post Banana Pudding Cookies appeared first on melissassouthernstylekitchen.com.

Easy Chicken Macaroni Salad Recipe

Whether you’re planning a summer picnic, hosting a backyard barbecue, or bringing a dish to a holiday gathering, this chicken elbow macaroni salad is always a hit. Its creamy texture and fresh flavors make it the perfect cold side dish for warm-weather meals, and it pairs well with everything from grilled burgers to barbecue chicken. Easy to make ahead and even better after chilling, it’s a reliable favorite of ours for any special occasion, potlucks, family reunions, cookouts, and busy weekends when you need something simple and satisfying. On a busy day, it can double as a light meal all on its own.

Key ingredients you’ll need to make this Chicken Macaroni Salad: (Scroll down for the full printable recipe card and quantities.)

• Pasta – I use twisted elbow macaroni noodles with ridges which really clings to the dressing. You can use classic elbow macaroni, plus water and salt for cooking.
• Chicken – Two heaping cups of cubed rotisserie chicken.
• Cheese – Freshly shredded sharp cheddar cheese.
• Bacon – Classic cut bacon that’s been cooked and chopped or crumbled.
• Dressing – Mayonnaise, sour cream, buttermilk or whole milk.
• Seasonings – One packet dry ranch seasoning, granulated sugar (OR sweetener or choice), garlic salt, onion powder and black pepper. The sugar balances the flavor but doesn’t make the dressing sweet.
• Tomatoes – Cherry tomatoes cut in half or quartered if they’re larger. These add the acidity to the taste.
• Peppers – One red bell pepper and one green bell pepper for crunch.
• Onion – Red onion adds a zing to the flavor.
• Green Onions – Thinly sliced green onions for garnishing.

How to Make Chicken Macaroni Salad Recipe

• Boil the Macaroni – Cook the macaroni in salted boiling water per the package instructions until al dente. Drain well.
• Cook the Bacon – Fry the bacon over medium-high heat until crispy. Remove to a platter to drain then chop.
• Make the Dressing – Whisk to combine the mayonnaise, sour cream, buttermilk, ranch seasoning, sugar, garlic salt, onion powder and black pepper.
• Toss in the Fresh Vegetables – Add the cherry tomatoes, red bell pepper, green bell pepper and red onion. Stir to combine.
• Combine – Add the hot pasta to the dressing and vegetable mixture along with the chicken, bacon and shredded cheese. Stir until fully coated.
• Chill – Place into the fridge to cool for 1 hour, stirring periodically. Once cooled, place into an airtight container.
• Serve – Stir well prior to serving. Transfer to a bowl and garnish with reserved bacon and green onions.

Kitchen Equipment to Make Chicken Macaroni Salad

• Large pot for cooking the macaroni and colander for draining.
• Sharp knife and chopping board.
• Cheese grater.
• Balloon whisk.
• Large bowl.
• Measuring cups and measuring spoons.

Recipe Variations, Tips and Substitutions

• Protein – You could make this pasta salad using turkey in place of chicken.  You can also use boneless chicken breast, chicken thighs or leftover roast chicken.
• Pasta – You could use another kind of small to medium-sized pasta. Rotini, medium shells or classic elbow macaroni.
• Bacon – You can use 1 cup of cubed ham in place of bacon.
• Sugar – You can use an alternate artificial sweetener in place of white sugar.
• Veggies – You could add one finely diced rib of celery or carrots for extra crunch.
• Pickle Relish – You could add a dollop of sweet pickle relish or dill relish to the mayo-based dressing.
• Fresh Herbs – You could add parsley, chives or green onion.
• Cheese – You could use colby jack cheese or pepper jack cheese for spice.
• Grate Your Own Cheese – For the best flavor, grate your own cheese. Pre-shredded cheese is a terrific convenience but it includes anti-caking agents that can cause it to be dry.
• Don’t Rinse the Hot Pasta – Some cook’s recommend draining the pasta and rinsing with it cold water. I don’t recommend doing this, as the starch on the pasta helps the dressing adhere.

Storage and Leftovers

• Leftovers – Store leftover Chicken Macaroni Salad in an airtight container chilled in the refrigerator for up to 4 days.
• Freezing – I don’t recommend freezing as the dressing can break down and the macaroni salad can become runny once it’s thawed.

More Easy Pasta Salad Recipes to Make

• Homestyle Macaroni Salad is a picnic and bbq staple.
• Italian Spaghetti Salad can double as a side dish or an entree.
• Chicken Bacon Ranch Pasta Salad makes a filling meal for a warm day.
• Tuna Macaroni Salad is a potluck favorite.
• This Pizza Pasta Salad is a tasty sidekick for grilling and casual dining.
• Layered Southwestern Cheese Tortellini Salad is an edible centerpiece for your table.
• BLT Macaroni Salad is a fan favorite!
• Mediterranean inspired Greek Pasta Salad.
• Pasta Salad with Italian Dressing from Carlsbad Cravings.

Thanks for visiting come back soon!

Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!

Helpful Kitchen Items:

• Mixing Bowls
• Knife and Chopping Board
• Measuring Set
• Colander

Print

Chicken Macaroni Salad

A creamy and delicious chicken elbow macaroni salad made with tender pasta, juicy chicken, and crisp vegetables. Perfect for quick lunches, BBQs, picnics, and potlucks.

Course Main Course, Side Dish

Cuisine American, Southern

Keyword chicken-macaroni-salad-recipe

Prep Time 25 minutes minutes

Cook Time 12 minutes minutes

Chilling time 4 hours hours

Total Time 4 hours hours 37 minutes minutes

Servings 16 servings

Ingredients

• 12 oz twisted elbow macaroni or classic elbow macaroni plus water and salt for cooking
• 8 slices bacon
• 1 1/2 cups mayonnaise
• 1 8 oz container sour cream
• 2/3 cup buttermilk or whole milk
• 1 1.0 oz packet dry ranch seasoning
• 2 tsp granulated sugar (OR sweetener or choice)
• 1 1/2 tsp garlic salt
• 1 tsp onion powder
• 1 tsp black pepper
• 1 cup cherry tomatoes cut in half or quartered
• 1 medium red bell pepper seeded and diced
• 1 medium green bell pepper seeded and diced
• 1 medium red onion diced
• 2 heaping cups cubed rotisserie chicken
• 2 cups shredded sharp cheddar cheese
• 2-3 Tbsp thinly sliced green onions, for garnishing

Instructions

• In a large pot cook the macaroni in salted boiling water per the package instructions until al dente. Drain well and set aside.
• In a large skillet, fry the bacon over medium-high heat until crispy. Remove to a platter lined with doubled paper towels to drain, then chop. (Freeze the drippings for a future meal).
• In a large mixing bowl use a whisk to combine the mayonnaise, sour cream, buttermilk, ranch seasoning, sugar, garlic salt, onion powder and black pepper.
• To the bowl add the cherry tomatoes, red bell pepper, green bell pepper and red onion. Stir to combine.
• After draining the macaroni, add it to the dressing and ve4getable mizture. Stir until fully coated.
• To the macaroni add the chicken and bacon. Serve some bacon for garnishing. Stir until evenly distributed. Add the cheddar cheese, stirring to combine.
• Place into the fridge to cool for 1 hour, stirring periodically. Once cooled, place into an airtight container.
• Stir well prior to serving. Transfer to a bowl and serve chilled garnished with reserved bacon and green onions.

Notes

• Protein – You could make this pasta salad using turkey in place of chicken.  You can also use boneless chicken breast, chicken thighs or leftover roast chicken.
• Pasta – You could use another kind of small to medium-sized pasta. Rotini, medium shells or classic elbow macaroni.
• Bacon – You can use 1 cup of cubed ham in place of bacon.
• Sugar – You can use an alternate artificial sweetener in place of white sugar.
• Veggies – You could add one finely diced rib of celery or carrots for extra crunch.
• Pickle Relish – You could add a dollop of sweet pickle relish or dill relish to the mayo-based dressing.
• Fresh Herbs – You could add parsley, chives or green onion.
• Cheese – You could use colby jack cheese or pepper jack cheese for spice.
• Grate Your Own Cheese – For the best flavor, grate your own cheese. Pre-shredded cheese is a terrific convenience but it includes anti-caking agents that can cause it to be dry.
• Don’t Rinse the Hot Pasta – Some cook’s recommend draining the pasta and rinsing with it cold water. I don’t recommend doing this as the starch on the pasta helps the dressing to adhere.

The post Chicken Macaroni Salad appeared first on melissassouthernstylekitchen.com.

Easy Black and Blue Burgers Recipe

I do believe hot dogs and hamburgers, especially these juicy Black and Bleu Burgers, are tied for the number one spot when it comes to all-time summer grilling favorites. All across the South and beyond, backyard grill masters are firing up the coals and putting their own special spin on the perfect burger recipe. Some keep it simple with salt and pepper, while others pile on flavorful mix-ins, melty cheeses, smoky seasonings, and savory toppings that take burgers to a whole new level.

That’s part of the fun of burger season, there’s no wrong way to build one. From stuffed burgers and spicy sauces to caramelized onions and tangy bleu cheese, the possibilities are endless. These Black and Bleu Burgers bring together juicy grilled beef, rich crumbled bleu cheese, and sweet onions for a burger that tastes like something straight off the menu at your favorite steakhouse, but easy enough to make right in your own backyard. Just a few simple ingredients and this blackened blue cheese burger takes ground beef to the level of a steak. The sweet caramelized onions are the perfect topping for this steak on a bun.

Key ingredients to make easy Black and Blue Burgers: (Scroll down for full printable recipe card and quantities.)

• Ground Beef – One pound ground sirloin (90/10) plus one pound ground chuck (85/15) for a juicy flavorful hamburger.
• Cheese – Crumbled blue cheese gives these burgers their signature flavor.
• Water – Water adds moisture.
• Sauce – Worcestershire sauce or steak sauce for depth of flavor.
• Spices – Store-bought blackened seasoning plus salt and black pepper.
• Caramelized Onions – One jumbo sweet onion like Vidalia onions, vegetable oil, sugar, balsamic vinegar, garlic salt and freshly ground black pepper.
• Serving – Toasted hamburger buns and additional toppings such as lettuce, tomato, mayonnaise or any of your favorite toppings for serving.

How to Make Black and Blue Burgers Recipe with Caramelized Onions

• Burger Mixture – Place ground sirloin, ground chuck, bleu cheese, water, Worcestershire sauce, blackened seasoning and salt into a mixing bowl.
• Form into Patties – Mix using your hands then form into 3/4 inch thick patties.
• Chill the Meat – Refrigerate on a platter covered with plastic wrap for 1-2 hours prior to grilling.
• Prepare Grill – Oil the grates of the grill and heat the grill to medium-high.
• Season Burgers – Remove burgers from fridge 15 minutes prior to grilling. Season liberally on both sides with additional blackened seasoning.
• Grill – Place burgers on grill cooking to your desired level of doneness. For medium about 4 minutes on each side. For well done, around 6 minutes on each side or until the juices run clear. Depending on the thickness of burgers.
• Make the Caramelized Onions – On the stovetop heat vegetable with onions. Season with salt and pepper to taste.
• Simmer – Simmer on low heat until they start to brown. Add balsamic vinegar, mix well. Keep warm until assembling burgers.
• Assemble Hamburgers – Place burger on bottom bun and top with caramelized onions and morel bleu cheese crumbles then add your favorite toppings and the top bun. 

Kitchen Equipment to Make Black and Bleu Burgers

• Grill. You can make these burgers on a gas grill, charcoal grill or grill pan indoors.
• Medium bowl.
• Measuring cups and measuring spoons.
• Baking sheet pan and turning spatula.

Recipe Variations, Tips and Substitutions

• Protein – You can make these burgers using ground turkey, ground pork or ground hamburger.
• Bacon – You can add fully cooked crumbled bacon to the hamburger mixture for extra smoky flavor.
• Bleu Cheese – You can use gorgonzola, Maytag blue cheese, Roquefort cheese or your favorite brand of bleu cheese crumbles. Each variety has varying levels of flavor.
• Blackening Spice – You can use your favorite brand of blackened seasoning purchased from the grocery store.
• Grill – You can grill these burgers on a gas grill, charcoal or on a grill pan indoors. The same cooking time applies, and you can always utilize an instant read thermometer to cook to your desired level of doneness.
• Cooking Time – The amount of grilling time for the burgers depends on how thick the burgers are made. If you prefer a well done burger make the burgers thinner making it easier to cook to well done. If a medium burger is your preference make the burger thicker, and cook accordingly.
• Serving Option – You may like to whip-up a batch of Special Burger Sauce to take these burgers to another level.

Storage and Leftovers

• Make-Ahead Tip – Mix the burger mixture up in advance and let them chill for a bit to allow the flavors to marry.
• Leftovers – Store grilled Black and Bleu Burgers wrapped in aluminum foil or in an airtight container chilled in the refrigerator for up to 2-3 days.
• Freezer – You can make these hamburger patties in advance and flash freeze for future meals. Thaw in the fridge and grill just before serving.

More Burger Recipes to Make

• Smokehouse Bacon Cheeseburgers embellished with bacon and barbecue sauce.
• Air Fryer Hamburgers cook in no time flat for quick meals.
• Bacon Cheeseburger Crescent Ring using crescent rolls as the bun.
• Open Faced Mushroom and Onion Steakburgers made in the oven.
• Bacon Cheeseburgers with Coca Cola Onions.
• Shake-up your burger menu with these Salmon Burgers.
• You may also like this recipe for Smash Burgers from The Food Charlatan.

Thanks for visiting come back soon!

Disclosure ~ If  a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!

Helpful Kitchen Items:

• Cast Iron Skillet
• Measuring Set
• Kitchen Utensils
• Knives and Chopping Board

Print

Black and Blue Burgers

Juicy grilled Black and Blue Burgers topped with sweet caramelized onions and sharp crumbled bleu cheese. A bold, flavorful burger perfect for summer grilling or year-round BBQ nights.

Course Appetizer, Beef, Main Course

Cuisine American, Southern

Keyword black-and-bleu-burgers, black-and-blue-burgers

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

Stand time 5 minutes minutes

Total Time 22 minutes minutes

Servings 6 burgers

Calories 527kcal

Author Melissa Sperka

Ingredients

• Burgers:
• 1 lb ground sirloin [90/10]
• 1 lb ground chuck [85/15]
• 6 oz blue cheese crumbles (plus additional for serving)
• 1/4 cup cold water
• 3 Tbsp Worcestershire sauce or steak sauce
• 1 1/2 tsp blackened seasoning blend plus additional for seasoning prior to grilling [i.e. Zatarain's]
• 1 tsp garlic salt or plain salt
• 1/2 tsp freshly ground black pepper
• Caramelized Onions:
• 1 jumbo sweet onion i.e. Vidalia
• 2 Tbsp vegetable oil
• 1 tsp sugar
• 2 Tbsp balsamic vinegar
• salt and freshly ground black pepper to taste
• Toasted buns and additional toppings such as lettuce, tomato, mayonnaise as desired for serving

Instructions

• Place ground sirloin, ground chuck, bleu cheese, water, Worcestershire sauce, blackened seasoning and salt into a mixing bowl. Mix using your hands then form into 3/4 inch thick patties. Refrigerate on a platter covered with plastic wrap for 1-2 hours prior to grilling.
• Prepare: Oil the grates of the grill and heat the grill to medium-high. Remove burgers from fridge 15 minutes prior to grilling. Season liberally on both sides with additional blackened seasoning.
• Place burgers on grill cooking to your desired level of doneness. For medium about 4 minutes on each side. For well done, around 6 minutes on each side or until the juices run clear. Depending on the thickness of burgers.
• Onions: Meanwhile, in a stove top pan, heat vegetable or olive oil with onions. Season with salt and pepper to taste and allow to simmer on low heat for 15 minutes or until they start to brown. Add balsamic vinegar, mix well. Keep warm until assembling burgers.
• Assemble Burgers: Place burger on bottom bun and top with caramelized onions and more bleu cheese crumbles then add your favorite toppings finishing with the top bun. 

Notes

• Protein – You can make these burgers using ground turkey, ground pork or ground hamburger.
• Bacon – You can add fully cooked crumbled bacon to the hamburger mixture for extra smoky flavor.
• Bleu Cheese – You can use gorgonzola, Maytag blue cheese, Roquefort cheese or your favorite brand of bleu cheese crumbles. Each variety has varying levels of flavor.
• Blackening Spice – You can use your favorite brand of blackened seasoning purchased from the grocery store.
• Grill – You can grill these burgers on a gas grill, charcoal or on a grill pan indoors. The same cooking time applies, and you can always utilize an instant read thermometer to cook to your desired level of doneness.
• Cooking Time – The amount of grilling time for the burgers depends on how thick the burgers are made. If you prefer a well done burger make the burgers thinner making it easier to cook to well done. If a medium burger is your preference make the burger thicker, and cook accordingly.
• Serving Option – You may like to whip-up a batch of Special Burger Sauce to take these burgers to another level

Nutrition

Serving: 1serving | Calories: 527kcal | Carbohydrates: 8g | Protein: 34g | Fat: 39g | Saturated Fat: 19g | Trans Fat: 2g | Cholesterol: 126mg | Sodium: 1106mg | Potassium: 642mg | Fiber: 1g | Sugar: 5g | Vitamin A: 224IU | Vitamin C: 4mg | Calcium: 197mg | Iron: 4mg

The post Black and Blue Burgers appeared first on melissassouthernstylekitchen.com.

Easy White Chocolate Blondies Recipe

We all love brownies, they’re practically a childhood classic that stays with us well into adulthood. These White Chocolate Blondies are the delicious next step, swapping rich cocoa powder for buttery brown sugar and creamy white chocolate flavor. Toasted pecans add the perfect Southern-style crunch and depth, making every bite soft, chewy, sweet, and satisfying. Perfect for game day spreads, Christmas cookie trays, holiday gatherings, bake sales, or anytime you need an easy homemade dessert using simple pantry staples.

Key ingredients you’ll need to make White Chocolate Blondies with Pecans: (Scroll down for the ful recipe card and quantities.)

• Flour – All purpose flour forms the base of the blondies batter.
• Sugar – Granulated sugar and light brown sugar for sweetness.
• Leavening – Baking powder gives rise to the blondies while baking and salt balances the sweet flavor.
• Butter – Room temperature unsalted butter for a rich taste.
• Whole Eggs – Large eggs stabilize the blondies.
• White Chocolate Chips – White chocolate chips gives these blondies their signature flavor.
• Pecans – I like to add chopped toasted pecans for texture.
• Flavoring – Vanilla extract adds creamy floral notes to the taste.
• Optional – Melted white chocolate to drizzle the tops and additional pecans for garnishing.

How to Make White Chocolate Blondies Recipe

• Heat Oven and Prepare Pan – Preheat oven to 350°F (177°C). Line a 9×9-inch baking pan with parchment paper. Leave an overhang to form “handles” to lift from the pan
• Toast the Pecans – Spread chopped pecans on a baking sheet and bake
  until fragrant and lightly golden. Cool slightly.
• Wet Ingredients – Whisk melted butter, brown sugar, and granulated sugar in a large bowl until smooth and glossy. Add eggs and vanilla; whisk until combined and thickened slightly.
• Dry Ingredients – In a separate bowl, whisk together flour, baking powder, and salt. Add to the wet
  ingredients to the flour mixture and stir until just combined (do not overmix).
• Mix-Ins – Stir in white chocolate chips and pecans. The batter will be thick.
• Transfer to Pan – Spread batter evenly into the prepared pan. Sprinkle extra white chocolate chips and toasted pecans on top.
• Oven – Bake per the baking time in the recipe until the edges are golden brown and a toothpick inserted into the center shows moist crumbs.
• Serve – Cool completely, drizzle with melted white chocolate and sprinkle the top with extra pecans, then slice and serve.

Kitchen Equipment to Make Blondies with White Chocolate

• Large bowl and medium bowl.
• Measuring cups and measuring spoons.
• Baking sheet pan or cookie sheet.
• Balloon whisk.
• Electric mixer. You can use a hand mixer or a stand mixer. 
• Rubber spatula.
• 9×9-inch pan or baking dish.
• Nut chopper.
• Wire rack.

Recipe Variations, Tips and Substitutions

• Use the Right Size Pan – Use a 9×9-inch pan for tall, bakery-style blondies.
• Use a Quality White Chocolate – You could use chunks of white chocolate in place of chocolate chips. 
• Don’t Over Bake – The center should look slightly underdone when removed, it tends to firm up
  as it cools.
• Toast the Pecans – Toasting the pecans enhances their flavor and makes the top look beautifully golden. You could also use macadamia nuts, almonds or walnuts.
• Fruit – You could make these blondies with a fruity twist adding 1/2 cup of dried raspberries, cranberries or blueberries.
• Garnishing – I highly recommend drizzling tops of the blondies with warm white chocolate for that professional finish that helps the toppings stay crisp.

Storage and Leftovers

• Leftovers – Store leftover White Chocolate Blondies in an airtight container at room temp for up to 4 days.
• Freezer – You can freeze leftovers for up to 3 months. Thaw in the refrigerator and enjoy.

More Cookie Bars and Brownies to Make

• Salted Chocolate Walnut Toffee Bars are sweet and salty.
• If you like snickerdoodle cookies you’ll love these Snickerdoodle Cookie Bars.
• Frosted Lunch Lady Brownies are a bite of nostalgia.
• Cherry Pie Bars begin with a cake mix so bakers of all skill levels can make them.
• German Chocolate Brownies are topped with a coconut pecan frosting that’s to die for!
• Island inspired Pineapple Coconut Chess Bars.
• No baking is required to make these Chocolate Peanut Butter Pretzel Bars.
• Brown Butter Brownies from Handle the Heat.

Thanks for visiting come back soon!

Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!

Print

White Chocolate Blondies

Soft and chewy White Chocolate Blondies made with buttery brown sugar, creamy white chocolate, and toasted pecans, an easy dessert perfect for holidays, parties, and everyday baking.

Course Dessert

Cuisine American, Southern

Keyword white-chocolate-blondies-recipe

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 16 servings

Calories 394kcal

Ingredients

• 1 cup unsalted butter softened to room temperature
• 1 1/2 cups packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 cups all purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup white chocolate chips
• 1 cup toasted chopped pecans divided use
• 2 oz white chocolate melted for drizzling top

Instructions

• Preheat oven to 350°F (177°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on the sides for easy lifting. Spray parchment paper with cooking spray. Set aside.
• Toast the Pecans: Spread chopped pecans on a baking sheet and bake for 6-8 minutes, or just until fragrant and lightly golden brown. Cool slightly.
• In a large bowl, use an electric mixer on medium-high speed to beat softened butter, brown sugar, and granulated sugar until fully combined.
• To the bowl add eggs and vanilla extract; beat until combined and thickened slightly.
• In a separate bowl, use a whisk to sift together flour, baking powder, and salt. Add flour mixture to the butter mixture beating on medium speed, just until combined (do not overmix).
• Fold in white chocolate chips and ½ cup of the toasted pecans. The batter will be thick.
• Spread blondie batter evenly into the prepared pan. Sprinkle extra white chocolate chips and 1/4 cup pecans on top.
• Transfer to oven and bake for 28–32 minutes, until edges are golden brown and a toothpick inserted into the center shows moist crumbs.
• Cool completely in the pan on a wire rack.
• Optional: Melt white chocolate in a small microwave safe bowl. Drizzle top of blondies with melted white chocolate and garnish top with extra pecans for a glossy, bakery-style look.

Notes

• Use the Right Size Pan – Use a 9×9-inch pan for tall, bakery-style blondies.
• Use a Quality White Chocolate – You could use chunks of white chocolate in place of chocolate chips. 
• Don’t Over Bake – The center should look slightly underdone when removed, it tends to firm up
  as it cools.
• Toast the Pecans – Toasting the pecans enhances their flavor and makes the top look beautifully golden. You could also use macadamia nuts, almonds or walnuts.
• Fruit – You could make these blondies with a fruity twist adding 1/2 cup of dried raspberries, cranberries or blueberries.
• Garnishing – I highly recommend drizzling tops of the blondies with warm white chocolate for that professional finish that helps the toppings stay crisp.

Nutrition

Serving: 1serving | Calories: 394kcal | Carbohydrates: 48g | Protein: 4g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 57mg | Sodium: 103mg | Potassium: 137mg | Fiber: 1g | Sugar: 35g | Vitamin A: 396IU | Vitamin C: 0.1mg | Calcium: 66mg | Iron: 1mg

The post White Chocolate Blondies appeared first on melissassouthernstylekitchen.com.

Easy Shrimp Scampi Recipe

Pasta dishes have a way of bringing everyone to the table, even the pickiest eaters. From cozy one-pot spaghetti and creamy fettuccine Alfredo to hearty beef and noodle casseroles, pasta dinners are an easy and affordable way to turn simple pantry staples into something comforting and delicious.

This easy shrimp scampi feels like something you’d order at your favorite seaside restaurant, yet it comes together right at home with very little effort. Tender shrimp are tossed in a buttery garlic and lemon sauce that’s rich without feeling heavy, making it perfect for warm weather dinners. It’s one of those simple meals that feels a little special every time you serve it.

Key ingredients you’ll need to make Easy Shrimp Scampi Recipe: (Scroll down for the full printable recipe card and quantities.)

• Shrimp – Large tail on shrimp are the star of this dish.
• Pasta Noodles – Tender angel hair pasta soaks up the buttery lemon sauce.
• Onion – Finely diced onion expands the flavor profile.
• Liquid – White white or chicken stock for moisture.
• Lemon – Fresh lemon juice and lemon wedges or lemon slices for serving,
• Butter – Salted butter or unsalted butter adds a richness to the taste
• Fresh Herbs – Fresh parsley adds a pop of color.
• Spices – Garlic salt, black pepper, crushed red pepper flakes for a little heat. and finely diced onion.

How to Make Easy Shrimp Scampi Recipe

• Boil Noodles – Cook pasta in boiling water per package directions just until al dente. Drain well just before serving.
• Shrimp – Saute onion in oil over medium-high heat until softened. Add garlic cooking for 1 minute longer.
• Add Wine – To the skillet add white wine or chicken broth and butter. Simmer slightly reduced.
• Saute Shrimp – Add shrimp, season with salt and pepper and red pepper flakes. Cook until no longer pink and fully cooked through. Do not overcook. Drizzle shrimp with fresh lemon juice and toss. 
• Assemble – Transfer drained pasta to plate and top with shrimp mixture.
• Serve immediately garnished with parsley and lemon slices.

Kitchen Equipment to Make Easy Shrimp Scampi

• Pasta pot.
• Large skillet.
• Sharp knife and chopping board.
• Tongs for tossing the shrimp and pasta.
• Measuring cups and measuring spoons.

Recipe Variations, Tips and Substitutions

• Pasta – You can use thin spaghetti, fettuccine, linguine or classic spaghett in place of angel hair pasta. You could also use rice or zucchini noodles for a lower carb option.
• Cook Pasta First – To expedite preparation, I recommend that you start making the pasta first, when making this dish. The pasta takes longer to cook and you’ll be less likely to overcook the shrimp.
• Don’t Overcook the Pasta – Make a special effort to cook the angel hair pasta per the package recommendation in salted water just until al dente.
• Use Large Tail On Shrimp – I recommend using a large shrimp, not bite size shrimp, when making this dish. That said, you can of course, use any size you prefer. Keep in mind, shrimp cooks very quickly and you should adapt the cooking time based on the shrimp size. Otherwise, it may become tough and rubbery and not very appealing.
• Wine – White wine provides an acidic quality to the dish to balances the flavor. You can use a dry white wine like pinot grigio, chardonnay or sauvignon blanc. 
• Easy Shrimp Scampi Recipe Without Wine – You can substitute chicken stock, chicken broth or seafood stock, in place of white wine.
• Cheese – You can serve this dish with a generous sprinkling of freshly grated Parmesan cheese on top just before serving for a salty bite.
• Fresh Herbs – You can garnish the top with fresh chives, scallions, basil or rosemary.

Storage and Leftovers

• Leftovers – Shrimp Scampi is best made fresh and eaten straight from the pan. That said, you can store leftovers in an airtight container chilled in the refrigerator for up to 2 days.
• Reheating – Reheat individual servings gently in the microwave or in a saucepan on the stove on medium heat.
• Freezer – Freeze leftover shrimp scampi for up to 2 months. Thaw in the fridge and reheat just before serving.

More Easy Shrimp Recipes to Make

• If you’re a shrimp fan, you may also like to try my recipes for Easy Shrimp Creole.
• Southern style Shrimp and Cheddar Grits.
• Perfectly seasoned Shrimp Skewers.
• Restaurant quality Kickin’ Fried Shrimp.
• Stuff this Shrimp Salad on croissants and slider rolls or on a bed of lettuce for a light meal.
• Throwdown a classic Slow Cooker Shrimp Boil any day of the week.
• You may also enjoy this Shrimp and Rice Casserole from The Seasoned Mom.

Thanks for visiting come back soon!

Disclosure ~ If  a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!

Helpful Kitchen Items:

• Skillet
• Measuring Set
• Kitchen Utensils
• Knives and Chopping Board

Print

Easy Shrimp Scampi Recipe

Garlicky, buttery Shrimp Scampi with juicy shrimp and bright lemon flavor, a fast, restaurant-style dinner ready in 20 minutes.

Course Main Course, Pasta, seafood

Cuisine American, Southern

Keyword easy-shrimp-scamp, shrimp-scampi-recipes

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings

Calories 504kcal

Ingredients

• 1 lb angel hair pasta cooked per the package to al dente
• 3 Tbsp olive oil
• 1 medium onion finely diced
• 4-5 cloves garlic minced
• 1/2 cup white wine or chicken broth
• 4 Tbsp butter
• 1 1/2 lbs large fresh shrimp peeled and deveined, tails intact
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp crushed red pepper flakes
• 2 tbsp fresh lemon juice
• 4 Tbsp fresh chopped Italian parsley
• fresh lemon slices for garnishing

Instructions

• Cook pasta in salted water per package instructions until al dente. Drain well just before serving.
• Shrimp: Heat oil in a large 12-inch skillet. Add onion. Saute over medium-high heat for 1-2 minutes until softened. Add garlic cooking for 1 minute longer.
• To the skillet add white wine or chicken broth and butter. Simmer for 5-7 minutes over medium heat until slightly reduced.
• Add shrimp, season with salt and black pepper and red pepper flakes. Cook for 2 minutes over medium-high heat or until opaque and fully cooked through. Do not overcook.
• Drizzle shrimp with fresh lemon juice and toss to coat.
• Transfer drained pasta to plate and top with shrimp mixture.
• Serve immediately garnished with parsley and lemon slices. (You can also add lemon zest for a pop of extra lemony flavor.)

Notes

• Wine – White wine provides an acidic quality to the dish to balances the flavor. You can use a dry white wine like pinot grigio, chardonnay or sauvignon blanc. 
• Easy Shrimp Scampi Recipe Without Wine – You can substitute chicken stock, chicken broth or seafood stock, in place of white wine.
• Cheese – You can serve this dish with a generous sprinkling of freshly grated Parmesan cheese on top just before serving for a salty bite.
• Fresh Herbs – You can garnish the top with fresh chives, scallions, basil or rosemary.

Nutrition

Serving: 1serving | Calories: 504kcal | Carbohydrates: 61g | Protein: 26g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 1178mg | Potassium: 375mg | Fiber: 3g | Sugar: 3g | Vitamin A: 714IU | Vitamin C: 9mg | Calcium: 94mg | Iron: 2mg

The post Easy Shrimp Scampi Recipe appeared first on melissassouthernstylekitchen.com.