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Sourdough Discard Buttermilk Pancakes (One-Bowl Recipe)

These Sourdough Buttermilk Pancakes are soft, fluffy, and golden with crispy edges. Made in one bowl with buttermilk and discard, they're easy to make and come together in just 30 minutes.

A stack of sourdough discard pancakes with butter and maple syrup on a small plate.

When I first started my sourdough baking journey, I spent a lot of time experimenting with sourdough discard recipes. These sourdough buttermilk pancakes were one of the first recipes I shared here on the blog, and they’ve remained a staple ever since.

Over the years, I’ve made a few small tweaks to the recipe, so I’m giving this post a little refresh with new photos and updated instructions. I reduced the butter slightly and changed the method to make these pancakes in one bowl (because who wants extra dishes on a Sunday morning?).

These pancakes are an easy way to use up discard and are flexible enough to work with what you have on hand. I usually make them with buttermilk, but if I’m out, a simple mix of milk and Greek yogurt works beautifully.

They cook up soft and fluffy with golden brown edges, making them perfect for a slow weekend breakfast. Enjoy them plain, topped with maple syrup, or loaded with your favorite mix-ins. They're sure to become a staple in your house, too!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Sourdough Discard- Adds a delicious tangy flavor, extra moisture, and is a great way to use up extra discard.
  • Buttermilk- Adds tang and reacts with the baking soda for fluffy pancakes. Substitute with ½ cup plain Greek yogurt mixed with ½ cup milk.
  • All-Purpose Flour- For the best results, measure your flour with a food scale or use the spoon-and-level method. You can replace up to ⅓ of the flour with whole wheat flour if desired, or try my sourdough whole wheat pancakes.
  • Butter- Adds flavor and helps create crispy, golden edges. Neutral oil can be used instead.
  • Granulated Sugar- Adds a hint of sweetness. Swap with brown sugar, honey, or maple syrup, or leave it out.
  • Baking Powder & Baking Soda- Help the pancakes rise and create a fluffy texture.
  • Kosher Salt- Enhances flavor. I use Diamond Crystal (2.8 grams per teaspoon). If you use Morton’s or table salt, use half as much.
The ingredients to make sourdough buttermilk pancakes. Each ingredient is labeled with text. They include all-purpose flour, sourdough discard, baking powder, vanilla extract, butter, egg, buttermilk, salt, sugar, and baking soda.

Mix-Ins Ideas

Try adding up to one cup of these mix-ins to your sourdough pancake batter for extra flavor:

  • Fresh or frozen berries (blueberries, raspberries, strawberries)
  • Chocolate chips or chunks (dark, milk, or white)
  • Sliced or mashed banana
  • Chopped nuts (walnuts, pecans, almonds)
  • Shredded coconut
  • Mini marshmallows, chocolate chips, and crushed graham crackers
  • Diced apples and cinnamon
  • Warm spices like pumpkin pie spice

Tips for Success

  • Mix gently. Fold the dry ingredients into the wet ingredients until just combined. A few lumps are okay—overmixing can lead to dense, tough pancakes.
  • Adjust the heat as needed. Make sure your skillet or griddle is preheated before adding the batter, then adjust the heat as needed to cook the pancakes evenly without burning them.
  • Let the batter rest. Resting the batter for a few minutes gives the flour time to hydrate and helps create softer, fluffier pancakes.
  • Watch for bubbles. When bubbles begin to form on the surface and the edges look set, it’s time to flip the pancakes.
  • Keep pancakes warm. If making a large batch, place cooked pancakes in a 200°F oven to keep them warm while you finish cooking.

How to Make Sourdough Buttermilk Pancakes

These buttermilk sourdough pancakes come together so easily in one bowl! Follow along with the step-by-step photos below, and check out the recipe card at the end of the post for the full instructions.

Step 1: Whisk wet ingredients. In a large mixing bowl, whisk the eggs until smooth. Add the buttermilk, sourdough discard, melted butter, and vanilla. Whisk until combined.

Sourdough discard, buttermilk, and other wet ingredients whisked together in a bowl.

Step 2: Mix batter. Add the flour, sugar, baking powder, baking soda, and salt to the bowl. Gently fold until just combined.

Sourdough discard pancake batter in a bowl.

Step 3: Cook pancakes. Heat skillet or griddle. Scoop about ¼ cup of batter per pancake onto the skillet. Cook for 2–3 minutes, until bubbles form and the edges are set. Flip and cook for another 1–2 minutes, until golden brown.

A sourdough discard pancake being cooked in a cast iron skillet.
A golden brown sourdough pancake in a cast iron skillet.

How to Store

Store leftover sourdough pancakes in an airtight container in the refrigerator for up to 4–5 days.

For longer storage, place pancakes in a freezer-safe container or bag with parchment paper between layers to prevent sticking. Freeze for up to 2 months. Reheat in the toaster, oven, or microwave until warmed through.

A stack of sourdough buttermilk pancakes with butter and maple syrup on a small plate.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Sourdough Pancake Recipes

📖 Recipe

A stack of sourdough discard pancakes with butter and maple syrup on a small plate.
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5 from 5 votes

One-Bowl Sourdough Buttermilk Pancakes

These Sourdough Buttermilk Pancakes are soft, fluffy, and golden with crispy edges. Made in one bowl with buttermilk and discard, they're easy to make and come together in just 30 minutes.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10 6-inch pancakes
Calories 190kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 2 large eggs
  • 1 cup (240 grams) buttermilk or ½ cup plain Greek yogurt mixed with ½ cup milk
  • 1 cup (200 grams) sourdough starter discard
  • 4 tablespoons (57 grams, ½ stick) unsalted butter melted (plus more for skillet)
  • 2 teaspoons vanilla extract
  • 1 ½ cups (180 grams) all-purpose flour
  • 2 tablespoons (25 grams) granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon Diamond Crystal Kosher Salt reduce to ½ teaspoon if using Morton's brand or table salt

Instructions

  • In a large mixing bowl, whisk the eggs until smooth. Add the buttermilk (or ½ cup plain Greek yogurt mixed with ½ cup milk), sourdough discard, melted butter, and vanilla extract. Whisk until everything is well combined.
    2 large eggs, 1 cup (200 grams) sourdough starter discard, 1 cup (240 grams) buttermilk, 4 tablespoons (57 grams, ½ stick) unsalted butter, 2 teaspoons vanilla extract
  • Add the flour, sugar, baking powder, baking soda, and salt directly to the bowl with the wet ingredients. Gently fold the batter together with a rubber spatula until just combined. A few small lumps are okay—avoid overmixing, which can make the pancakes less fluffy. Let the batter rest for 5 minutes while the skillet heats.
    1 ½ cups (180 grams) all-purpose flour, 2 tablespoons (25 grams) granulated sugar, 2 teaspoons baking powder, 1 teaspoon Diamond Crystal Kosher Salt, 1 teaspoon baking soda
  • Heat a skillet, griddle, or cast iron pan over medium heat. Once hot, reduce the heat to medium-low and lightly grease the surface with butter.
  • Scoop about ¼ cup of batter onto the skillet for each pancake. Cook for 2–3 minutes, or until bubbles begin to form on the surface and the edges look set. Flip and cook for another 1–2 minutes, until golden brown and cooked through.
    • Adjust heat as needed to allow the pancakes to cook through without burning.
  • Transfer the pancakes to a plate and serve warm with your favorite toppings.

Notes

  • Mix-In Ideas: Fold up to 1 cup of mix-ins into the batter, like chocolate chips, fresh or frozen berries (don’t thaw frozen ones), or chopped bananas.
  • Storage: Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months. Warm before serving.

Nutrition

Serving: 1pancake | Calories: 190kcal | Carbohydrates: 25g | Protein: 5.5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 53mg | Sodium: 375mg | Potassium: 85mg | Fiber: 1g | Sugar: 4g | Calcium: 93.5mg | Iron: 1.8mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough Oatmeal Cookies (With Chocolate Chips or Raisins)

These Sourdough Oatmeal Cookies are a quick, easy, and delicious way to use up your excess sourdough discard. Made with hearty rolled oats and melty chocolate chips (or raisins), they have a soft, chewy texture and just the right amount of sweetness.

A stack of three sourdough oatmeal cookies on a piece of parchment paper. There are more cookies and a few chocolate chips out of focus in the background.

If you’re looking for a delicious way to use up that extra sourdough discard, these sourdough oatmeal cookies are exactly what you need!

These cookies are perfectly soft and chewy with just the right amount of sweetness and a hint of cinnamon. Plus, they can be made with your choice of melty chocolate chips or sweet raisins (or both).

Their hearty texture makes them a satisfying dessert or snack anytime. I love pairing them with a warm cup of coffee or tea for a little pick-me-up in the afternoon.

I hope you enjoy these sourdough discard oatmeal cookies as much as I do!

Can't get enough oats? Check out my recipes for sourdough pumpkin oatmeal cookies, oatmeal pancakes, or oat muffins.

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Sourdough Discard- Use either sourdough discard or active starter in this recipe. The sourdough primarily contributes moisture to the cookies, giving them a soft texture.
  • Rolled Oats- Opt for old-fashioned rolled oats to make cookies with a hearty, chewy texture. If using quick oats, the texture of the cookies may be slightly different.
  • Chocolate Chips or Raisins- Try semi-sweet chocolate chips, raisins, or a combination of both in these sourdough oatmeal cookies.
  • All-Purpose Flour- A little flour helps the cookies hold together and gives them a softer texture.
  • Butter- Soften the butter to room temperature so it creams together more easily with the sugar.
  • Sugar- A combination of granulated sugar and brown sugar gives these oatmeal sourdough cookies a chewy texture and warm, lightly sweetened flavor.
  • Cinnamon- Just a small amount of cinnamon adds warmth and depth of flavor.
  • Kosher Salt- Balances the sweetness and enhances the overall flavor of the cookies.
The ingredients to make sourdough oatmeal cookies. Each ingredient is labeled with text. They include chocolate chips, vanilla extract, granulated sugar, brown sugar, butter, oatmeal, flour, egg, cinnamon, baking soda, salt, and sourdough discard.

Tips for Success

  • Plan ahead. Give the butter enough time to soften to room temperature before mixing the cookie dough.
  • Use a food scale. Weigh the flour using a food scale for best results. If using a measuring cup, spoon the flour in and level it off.
  • Chill the dough. Refrigerate the dough to prevent excessive spreading and improve texture.
  • Use a cookie scoop. For even-sized cookies, use a large cookie scoop or measuring spoon.
  • Add extra toppings. Press a few extra chocolate chips or raisins on top before baking for a nicer look.

How to Make Sourdough Oatmeal Cookies

Here is how to make sourdough discard oatmeal cookies with chocolate chips or raisins.

Step 1: Mix dry ingredients. In a medium-sized mixing bowl, whisk together rolled oats, flour, baking soda, ground cinnamon, and kosher salt. Set aside.

The dry ingredients mixed together in a clear glass mixing bowl.

Step 2: Whisk together wet ingredients. In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar using a hand mixer or stand mixer. Add the egg and beat until well incorporated. Mix in sourdough discard and vanilla extract until combined (it's normal for the mixture to look somewhat curdled at this point).

The wet ingredients mixed together in a blue mixing bowl.

Step 3: Combine wet and dry ingredients. Beat the dry ingredients into the wet ingredients in three portions until just combined. Use a rubber spatula to fold in the chocolate chips or raisins.

Step 4: Chill dough. Cover the dough and refrigerate for at least one hour or up to 2 days.

The oatmeal cookie dough in a blue bowl with a rubber spatula sticking out to the left.
The finished oatmeal sourdough cookie dough in a blue bowl with chocolate chips mixed in.

Step 5: Form cookie dough balls. Preheat the oven to 350℉ and line a rimmed baking sheet with parchment paper. While the oven is preheating, scoop approximately 2 tablespoons of cookie dough and drop each portion onto the parchment-lined baking sheet, leaving about 2 inches of space on all sides.

🍪 Optional: For a more visually appealing cookie, press a few extra chocolate chips or raisins onto each dough ball before baking.

Oatmeal sourdough cookie dough balls on a parchment-lined baking sheet.

Step 6: Bake cookies. Bake the cookies for 9-11 minutes or until the edges just begin to turn golden brown.

Step 7: Cool and enjoy. Cool the cookies on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, store and enjoy!

Baked sourdough oatmeal cookies with chocolate chips on a parchment-lined baking sheet.

How to Store

Cookie Dough:

  • Refrigerator- Store homemade sourdough oatmeal cookie dough in the fridge for up to 4 days.
  • Freezer- Freeze the dough for up to 2 months.

Baked Cookies:

  • Room Temperature- Keep baked cookies in an airtight container at room temperature for up to one week.
  • Freezer- For long-term storage, freeze cookies on a baking sheet until solid, then transfer to a freezer-safe bag or container. They’ll keep for 8-12 months. Thaw at room temperature or reheat in the oven.
Seven sourdough oatmeal cookies on a piece of parchment paper surrounded by extra chocolate chips. One of the cookies has a bite taken out of it.

Frequently Asked Questions

Can I use instant oats instead of rolled oats?

While rolled oats are preferred for this recipe, instant oats can be used. Instant oats have a finer texture, which may affect the final texture of the cookies.

Can these cookies be long fermented?

Sourdough fermentation is when the yeast and bacteria in the starter break down sugars and starches in the dough. To long-ferment these sourdough oatmeal cookies, cover and refrigerate the dough for up to 4 days before baking.

A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

📖 Recipe

A stack of three sourdough oatmeal cookies on a piece of parchment paper. There are more cookies and a few chocolate chips out of focus in the background.
Print Pin Save

Sourdough Oatmeal Cookies

These Sourdough Oatmeal Cookies are a quick, easy, and delicious way to use up your excess sourdough discard. Made with hearty rolled oats and melty chocolate chips (or raisins), they have a soft, chewy texture and just the right amount of sweetness.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 30 minutes
Servings 16 cookies
Calories 173kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 1 ½ cups (120 grams) rolled oats
  • ¾ cups (90 grams) all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  • ½ cup (1 stick or 113 grams) unsalted butter softened
  • ¼ cup (55 grams) brown sugar packed
  • ¼ cup (50 grams) granulated sugar
  • 1 large egg
  • ¼ cup (65 grams) sourdough starter discard
  • 1 teaspoon vanilla extract
  • ½ cup semi-sweet chocolate chips or raisins plus more for pressing on top

Instructions

  • In a medium-sized mixing bowl, whisk together rolled oats, flour, baking soda, ground cinnamon, and kosher salt. Set aside.
    1 ½ cups (120 grams) rolled oats, ¾ cups (90 grams) all-purpose flour, ½ teaspoon baking soda, ¼ teaspoon ground cinnamon, ¼ teaspoon kosher salt
  • In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar using a hand mixer or stand mixer. Add the egg and beat until well incorporated. Mix in sourdough discard and vanilla extract until combined (it's normal for the mixture to look somewhat curdled at this point).
    ½ cup (1 stick or 113 grams) unsalted butter, ¼ cup (55 grams) brown sugar, ¼ cup (50 grams) granulated sugar, 1 large egg, ¼ cup (65 grams) sourdough starter discard, 1 teaspoon vanilla extract
  • Beat the dry ingredients into the wet ingredients in three portions until just combined. Use a rubber spatula to fold in the chocolate chips or raisins.
    ½ cup semi-sweet chocolate chips or raisins
  • Cover the dough and refrigerate for at least one hour or up to 2 days.
  • Preheat the oven to 350℉ and line a rimmed baking sheet with parchment paper. While the oven is preheating, scoop approximately 2 tablespoons of cookie dough and drop each portion onto the parchment-lined baking sheet, leaving about 2 inches of space on all sides.
  • Optional: For a more visually appealing cookie, press a few extra chocolate chips or raisins onto each dough ball before baking.
  • Bake the cookies for 9-11 minutes or until the edges just begin to turn golden brown.
  • Cool the cookies on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, store and enjoy!

Video

Notes

  • Quick Tip: Flour is particularly easy to over-measure when using a measuring cup. For best results, measure the flour by weight using a scale. Or scoop the flour into a measuring cup using a spoon and level it off.
  • Storage: Store leftover cookies in an airtight container at room temperature for up to one week or freeze for up to 12 months. Cookie dough can be refrigerated for up to 4 days or frozen for up to 2 months.

Nutrition

Serving: 1cookie | Calories: 173kcal | Carbohydrates: 22g | Protein: 2.5g | Fat: 8.5g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 27mg | Sodium: 63mg | Potassium: 82mg | Fiber: 1g | Sugar: 10.5g | Calcium: 12mg | Iron: 0.8mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Cranberry Jam (The Best Holiday Jam)

This Cranberry Jam strikes the ideal balance between tartness and sweetness with subtle notes of orange and warm spices. In just 30 minutes, you can make this easy, pectin-free recipe without any special canning equipment. It's perfect for the holidays and doubles as a thoughtful homemade gift.

A small jar of cranberry jam next to three dinner rolls and a half stick of butter. One of the rolls has butter and jam on it.

I'll be honest, I don't always love jam.

Most jams are too sweet for my personal taste. And I rarely use them for anything other than baking desserts.

However, there is one big exception. Cranberry jam.

Not often enjoyed fresh because of their tartness, cranberries are magic when it comes to jam-making. Their tartness complements the sugar, resulting in a spread that isn't overly sweet.

This cranberry jam recipe stands out with fresh orange juice, zest, and warm spices, offering a cozy holiday flavor. Enjoy it on everything from cranberry orange sourdough toast and muffins to a festive charcuterie board.

Today, I’m walking you through how to make the best cranberry jam, including which ingredients to use, tips for success, and some creative ways to use this spiced holiday jam.

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Why You'll Love This Recipe

  • Quick & Easy- With just 5 simple ingredients and 30 minutes, you can have this quick cranberry jam ready for your holiday breakfast table.
  • No Pectin- Cranberries are naturally pectin-rich so they gel easily without the need for additional pectin.
  • Balanced Sweetness- The tartness of the cranberries balances the sweetness of the sugar and orange juice, creating a homemade jam that isn't too sweet.
  • Seasonal Flavors- Cranberry and orange is a classic holiday season flavor. Pairing it with warm spices adds another layer of cozy goodness.
  • Great for Gifting- A small jar of easy homemade cranberry jam makes a thoughtful gift for family and friends around the holidays.

Ingredient Notes

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Cranberries- Fresh cranberries are typically available in the fall and winter. Look for plump, firm berries with a deep red color. If fresh cranberries are not in season, frozen cranberries are a great alternative and can be used without thawing.
  • Orange Juice- Choose ripe, juicy oranges for the best flavor. You'll need 1-2 oranges to yield ½ cup of fresh orange juice.
  • Sugar- Granulated sugar sweetens the jam, aids in the gelling process, and helps the jam last longer. Adjust sugar to taste, but note that less sugar may affect texture and shelf life.
  • Orange Zest- Adds a more intense orange flavor. Use a microplane or the small side of a cheese grater to remove the orange zest, being careful to avoid the bitter white rind.
  • Warm Spices- A combination of cinnamon and nutmeg adds warmth and depth of flavor to the jam.

🌱 Sustainability Tip: Source your cranberries from local or organic growers, if possible. This supports local agriculture and reduces the environmental impact associated with long-distance transportation.

The ingredients to make cranberry jam. Each ingredient is labeled with text. They include cranberries, granulated sugar, orange juice, zest, cinnamon, and nutmeg.

Substitutions and Variations

Here are a few ways you can try customizing this spiced cranberry jam to fit your diet and taste preferences.

Substitutions

  • Cranberries- Swap some or all of the cranberries with other berries, such as blackberries and raspberries, to create a unique mixed berry jam.
  • Orange Juice- Substitute orange juice with cranberry juice, lemon juice, apple juice, or pomegranate juice for a different flavor.
  • Sugar- Swap granulated sugar for brown sugar, coconut sugar, or maple syrup in a 1:1 ratio. If using honey, begin with 6 tablespoons and adjust to taste. Note that with liquid sweeteners, a longer simmer may be needed for desired consistency.
  • Orange Zest- Use lemon zest, lime zest, or orange extract in place of orange zest. For a less intense citrus flavor, you can omit the orange zest altogether.
  • Warm Spices- Experiment with other warm spices like ginger, cloves, and cardamom.
A mason jar filled with cranberry jam. There is a spoon sticking out of the jar. There is a dish of dinner rolls out of focus in the background.

Variations

  • Ginger- Add freshly grated ginger along with the orange zest for a zesty, spicy warmth that pairs well with the cranberry and orange flavors.
  • Apple Cinnamon- Cook finely diced apples along with the cranberries and add an extra pinch of ground cinnamon for a delicious fall-inspired jam.
  • Vanilla- Infuse the jam with a vanilla bean or pure vanilla extract for a subtle, sweet undertone.
  • Pomegranate- Add a splash of pomegranate juice for a tart flavor that pairs well with cranberries.
  • Jalapeño- Make spicy cranberry jalapeño jam by cooking diced fresh jalapeño along with the cranberries.

Equipment Notes

Here are some notes on any special equipment I used to make this recipe.

  • Microplane- A microplane or zester is the best tool for easily removing the zest from citrus fruit.
  • Glass Mason Jar- This recipe makes enough for one pint-sized mason jar. Ensure the jar is clean and sterilized before transferring the jam to help prolong its shelf life.

How to Make Cranberry Jam

Here is how to make this easy cranberry jam without pectin.

Step 1: Prepare cranberries. Rinse the cranberries and carefully inspect them. Discard any cranberries that appear bruised or spoiled. Set the remaining cranberries aside.

Step 2: Combine ingredients. In a medium saucepan over medium heat, add the cranberries, sugar, and fresh orange juice.

Cranberries, granulated sugar, and orange juice in a large stainless steel pot.

Step 3: Dissolve sugar. Whisk continuously until the sugar is completely dissolved and the mixture comes to a gentle boil.

Cranberries simmering in orange juice and dissolved sugar in a stainless steel pot.

Step 4: Simmer and thicken. Reduce the heat to low and let the mixture simmer for about 10 minutes, stirring occasionally. The cranberries will burst and the mixture will thicken to a jam-like consistency.

Cranberries beginning to pop and simmer in a stainless steel pot.
Cooked cranberries broken down and thickened in a stainless steel pot.

Step 5: Add flavors. Remove the pot from the heat. Stir in the orange zest, cinnamon, and nutmeg.

Warm spices and orange zest added to the cranberry jam in a stainless steel pot.

Step 6: Transfer and cool. Carefully transfer the jam into a clean pint-sized mason jar. Allow it to cool to room temperature before sealing and storing.

Step 7: Store. Store the sealed jar of cranberry jam in the refrigerator for up to one month or freeze for up to one year.

A mason jar filled with cranberry jam sitting on a gray counter top.

Cranberry Jam (Video)

Tips for Success

Make this holiday cranberry jam recipe successfully the first time using these helpful kitchen tips.

  • Use sterile jars. While this is a quick jam recipe, using a sterilized mason jar can still help prolong the jam's shelf life.
  • Inspect the cranberries. Carefully inspect the cranberries and discard any that appear bruised or spoiled.
  • Dissolve sugar thoroughly. When heating the mixture, whisk continuously to ensure the sugar is fully dissolved. Undissolved sugar can crystallize during cooking, resulting in a gritty texture.
  • Monitor consistency. Once the jam is boiling, stir frequently and keep an eye on the consistency. It should reach a jam-like thickness before removing from heat.
  • Add flavors off the heat. After removing from heat, add orange zest, cinnamon, and nutmeg to preserve their flavors.
  • Cool before storing. Allow the jam to cool completely before storing it in the refrigerator to prevent condensation.
  • Label and date jars. Label and date your jam jars before storing them in the refrigerator or freezer for easy identification and to keep track of freshness.

What to do with Cranberry Jam

Cranberry jam is a versatile condiment that can be used for so much more than just spreading on toast.

Naturally, cranberry preserves pair well with a variety of classic breakfast foods. Try it with sourdough bread, English muffins, pancakes or waffles, French toast casserole, buttermilk biscuits, pumpkin muffins, yogurt, and oatmeal.

For a sweet and savory twist, pair this homemade cranberry jam with cheese and crackers, baked brie, charcuterie, dinner rolls, grilled cheese sandwiches, or Thanksgiving leftover sandwiches.

Finally, get creative by using leftover cranberry jam as a marinade, glaze, salad dressing, or dipping sauce.

Three dinner rolls on a piece of parchment paper next to a partial stick of butter and a dish of dinner rolls. One of the rolls is buttered and has cranberry jam on it.

How to Store

  • Refrigerator- Store fresh cranberry jam in an airtight container in the refrigerator for up to one month.
  • Freezer- For longer storage, freeze cranberry jam in a freezer-safe container for up to one year.

🎁 Edible Gift Idea: Surprise your loved ones with some homemade cranberry orange jam this holiday season.

Can Cranberry Jam Be Canned?

Cranberry jam is generally safe for water bath canning due to the natural acidity of cranberries and orange juice. Note that this lower-sugar recipe may have a shorter shelf life compared to standard cranberry jam.

Here are the basic steps for water bath canning cranberry jam:

  1. Prepare your jam according to your recipe.
  2. Sterilize your jars, lids, and bands in boiling water for 10 minutes.
  3. Fill the hot, sterilized jars with the hot jam, leaving a ¼-inch of headspace.
  4. Wipe the jar rims clean, place the lids on, and screw on the bands until they are fingertip tight.
  5. Process the jars in a boiling water bath for 10 minutes. This time can vary depending on your altitude and the size of the jars.
  6. After processing, carefully remove the jars and let them cool completely on a clean towel or cooling rack. Make sure they are not touching each other.
  7. Once the jars have cooled, check the seals by pressing down on the center of each lid. If it doesn't pop back, the jar is properly sealed. If it does pop back, it did not seal, and you should refrigerate and use it promptly.

Of course, always follow proper home food preservation guidelines to ensure the safety and quality of your canned jam.

A spoonful of cranberry jam being held above a pie plate filled with dinner rolls.

Frequently Asked Questions

What is the difference between cranberry jam and cranberry sauce?

While similar, cranberry jam and cranberry sauce do have a few key differences. Cranberry jam is a sweeter, spreadable preserve, while cranberry sauce is less sweet, has a thinner consistency, and is traditionally served with savory dishes.

Why is my jam still runny?

If the jam is too runny, it may not have been cooked long enough. Return it to the heat and simmer until it thickens to the desired consistency.

Why does my jam have a grainy texture?

A grainy texture can occur if the sugar isn't fully dissolved. Make sure to dissolve the sugar completely before bringing the jam to a boil.

Can I double or halve the recipe?

Yes, this recipe can easily be doubled or halved to fit your needs. Just make sure to use a pot that accommodates the adjusted quantity.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Jam Recipes

📖 Recipe

A small jar of cranberry jam next to some dinner rolls and a half stick of butter. One of the rolls has butter and jam on it.
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Cranberry Jam

This Cranberry Jam strikes the ideal balance between tartness and sweetness with subtle notes of orange and warm spices. In just 30 minutes, you can make this easy, pectin-free recipe without any special canning equipment. It's perfect for the holidays and doubles as a thoughtful homemade gift.
Course Breakfast, Condiment
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 28 tablespoons
Calories 28kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 12 ounces (about 4 cups) whole cranberries fresh or frozen
  • ¾ cup granulated sugar
  • ½ cup fresh orange juice
  • Zest from one orange
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg

Instructions

  • Rinse the cranberries and carefully inspect them. Discard any cranberries that appear bruised or spoiled. Set the remaining cranberries aside.
    12 ounces (about 4 cups) whole cranberries
  • In a medium saucepan over medium heat, add the cranberries, sugar, and fresh orange juice.
    ¾ cup granulated sugar, ½ cup fresh orange juice
  • Whisk continuously until the sugar is completely dissolved and the mixture comes to a gentle boil.
  • Reduce the heat to low and let the mixture simmer for about 10 minutes, stirring occasionally. The cranberries will burst and the mixture will thicken to a jam-like consistency.
  • Remove the pot from the heat. Stir in the orange zest, cinnamon, and nutmeg.
    Zest from one orange, ¼ teaspoon ground cinnamon, ⅛ teaspoon ground nutmeg
  • Carefully transfer the jam into a clean pint-sized mason jar. Allow it to cool to room temperature before sealing and storing.
  • Store the sealed jar of cranberry jam in the refrigerator for up to one month or freeze for up to 3 months.

Notes

  • Storage: Store jam in an airtight container in the refrigerator for up to one month or freeze for up to one year.

Nutrition

Serving: 1tablespoon | Calories: 28kcal | Carbohydrates: 7g | Potassium: 19mg | Fiber: 0.5g | Sugar: 6g | Vitamin C: 4mg | Calcium: 2mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough Dinner Rolls

These Sourdough Dinner Rolls are soft and fluffy with a lightly sweet, nutty flavor. Made with sourdough starter and no yeast, they can be ready the same day and are the perfect side dish for any holiday meal.

A white pie plate filled with baked golden brown sourdough dinner rolls. The rolls are brushed with butter and sprinkled with kosher salt.

Since I started making my own sourdough bread from scratch, I've become a bit of a bread snob. And with Thanksgiving quickly approaching, I knew I didn't want to buy bland, floury store-bought dinner rolls this year.

So, with my sourdough starter bubbly and active, I set out to make a simple, yet flavorful dinner roll. After testing various versions, this recipe was by far my favorite.

These sourdough dinner rolls have the perfect combination of a soft, fluffy inside and a crusty, buttery outside. Plus, the nutty whole wheat flour and sweet honey add a rich, complex flavor.

I chose to rely solely on whole milk for adding fat to the dough and giving these sourdough rolls their soft, tender texture. This not only simplifies the ingredient list but also creates a dough that is easy to handle.

Today, I’m walking you through the entire process of making these same day sourdough dinner rolls at home, including which ingredients to use, tips for success, and how to easily fit this sourdough recipe into your busy schedule.

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

Here are some notes on the key ingredients. For the full list of ingredients, check out the recipe card below.

  • Bread Flour- High in gluten-forming protein, bread flour helps create a strong gluten structure for good rise and chewiness.
  • Whole Wheat Flour- Through testing, I found that whole wheat flour is essential for giving the rolls a nutty, slightly sweet flavor and hearty texture. Feel free to swap some or all of it for more bread flour if preferred.
  • Sourdough Starter- You'll need a 100% hydration active sourdough starter for this recipe. If you have fresh sourdough discard from a strong, mature sourdough starter, you can use that too.
  • Whole Milk- The fat in whole milk acts as a tenderizer, resulting in soft, fluffy rolls. Warming the milk brings the temperature of the dough up, which helps make the yeast more active.
  • Honey- Adds sweetness, boosts yeast activity, and keeps the rolls soft and moist after baking.
  • Kosher Salt- I prefer kosher salt as it does not contain added ingredients and anti-caking agents found in table salt.
  • Butter- Coats the pan to prevent the rolls from sticking. You can also brush melted butter on top of the rolls after baking to give them a glossy finish and buttery flavor.
The ingredients to make sourdough dinner rolls. Each ingredient is labeled with text. They include sourdough starter, whole milk, bread flour, wheat flour, kosher salt, butter, and honey.

Tips for Success

  • Use an active starter. For the best rise, make sure your sourdough starter is bubbly and active.
  • Find a warm spot. Aim to keep the dough at around 75°F as it rises. If your kitchen is cool, try putting it in the oven with the light on.
  • Weigh your ingredients. Using a kitchen scale helps ensure accuracy, which makes a big difference in sourdough baking.
  • Be flexible with timing. The dough’s rise can vary depending on your starter’s strength and kitchen temperature. Don’t worry if it rises faster or slower than the recipe says.
  • Check for proper rise. Your dough is ready when it’s doubled in size, looks puffy, and has some bubbles on the surface.
  • Try different variations. Add herbs to the dough, brush the finished rolls with homemade honey butter, or sprinkle them with parmesan cheese for a flavorful twist.

How to Make Sourdough Dinner Rolls

Here is how to make homemade dinner rolls with sourdough starter.

Step 1: Feed the sourdough starter. Give your sourdough starter a feeding 6-12 hours before making the dough for an active, bubbling starter.

An active, bubbly sourdough starter in a glass jar.

Step 2: Warm the milk. In a small saucepan over low heat, combine milk and honey. Whisk until honey is dissolved and milk reaches about 90°F. Set aside to cool slightly.

Whole milk and honey in a stainless steel pot.

Step 3: Combine dough ingredients. In a large mixing bowl, whisk together bread flour, whole wheat flour, and kosher salt. Add the warmed milk-honey mixture and sourdough starter.

Step 4: Mix the dough. Use your hands to mix until a cohesive, slightly shaggy dough forms and there's no dry flour visible. Cover the bowl with a damp towel or plastic wrap and let it rest for 30 minutes.

Flour and kosher salt in a blue mixing bowl.
All of the dough ingredients in a blue mixing bowl before being mixed together.
Sourdough dinner roll dough in a blue mixing bowl after being mixed together.

Step 5: Stretch and fold. Perform four sets of stretch and folds at 30-minute intervals, gently flipping the dough over after every set (see video below for a more detailed demonstration of this technique).

The dough folded over itself in a blue bowl during a process called stretch and fold.
The dough being stretched and folded in a blue mixing bowl.

Step 6: Bulk fermentation. Let the dough rise until it's noticeably puffy and roughly doubles in size. This takes about 4 hours at around 75°F.

Sourdough dinner roll dough in a blue mixing bowl at the start of bulk fermentation.
The dough after bulk fermentation.

Step 7: Shape the rolls. Butter the baking dish generously. Turn the dough out onto a lightly floured surface and divide it into 12 equal pieces (about 57 grams each). Shape into balls and arrange evenly in the pan.

The dough portioned out into equal-sized pieces before being shaped into rolls.
Three pieces of dough showing the various stages of shaping. The top piece is flat and unshaped. The middle piece has the corners folded into the center. The third piece is after the corners have all being pinched together and sealed.

Step 8: Proof the rolls. Cover the rolls and allow them to proof for 1-2 hours, or until they look noticeably puffy.

Twelve shaped dinner rolls in a buttered white pie plate before proofing.
The dinner rolls after proofing.

Step 9: Bake the rolls. About 20 minutes before they're done proofing, preheat the oven to 375°F. Bake for 25-30 minutes or until the tops turn a light golden brown and the internal temperature of the rolls reaches 190°F. If the tops are browning too quickly, cover them loosely with foil.

Step 10: Butter and serve. Remove the rolls from the oven, immediately brush with melted butter, and sprinkle with kosher salt. Let them cool for 5-10 minutes before serving. Enjoy!

The baked sourdough dinner rolls in a white pie plate.
The dinner rolls brushed with butter and sprinkled with salt while still warm after baking.

Sample Schedule

Here is an example of a schedule you can use to make these sourdough dinner rolls. The kitchen in this example is approximately 70°F.

Night Before

10:00 PM: Feed sourdough starter.

Day Of

6:00 AM: Mix dough together.

6:30-8:30 AM: Stretch and folds.

8:30 AM-12:30 PM: Bulk fermentation.

12:30 PM: Shape dinner rolls.

1:00-3:00 PM: Proof dinner rolls.

3:00 PM: Bake dinner rolls.

Make Ahead

  • After Bulk Fermentation- Cover and refrigerate the dough once it doubles in size. When ready, shape the dough, let it proof, and bake.
  • After Shaping- Arrange the dinner rolls in the pan, cover, and refrigerate for up to 24 hours. Before baking, let them sit at room temperature for 2 hours for their final rise.
Sourdough dinner rolls in a white pie plate. Two of the dinner rolls have been removed from the dish and are to the right of it. One of the rolls is ripped open. There is a large serving fork in the pie dish.

How to Store

Store leftover sourdough dinner rolls in an airtight container at room temperature for up to 3 days.

For longer storage, place rolls in a freezer-safe container and freeze for up to 3 months. Thaw at room temperature before reheating.

A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Sourdough Recipes

📖 Recipe

A white pie plate filled with baked golden brown sourdough dinner rolls. The rolls are brushed with butter and sprinkled with kosher salt.
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Sourdough Dinner Rolls

These Sourdough Dinner Rolls are soft and fluffy with a lightly sweet, nutty flavor. Made with sourdough starter and no yeast, they can be ready the same day and are the perfect side dish for any holiday meal.
Course Bread, Side Dish
Cuisine American
Prep Time 15 hours
Cook Time 30 minutes
Total Time 15 hours 30 minutes
Servings 12 rolls
Calories 150kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 1 cup (235 grams) whole milk
  • 1 ½ tablespoons (30 grams) honey
  • 1 ¾ cups (210 grams) bread flour
  • 1 ¼ cups (150 grams) whole wheat flour
  • 2 ½ teaspoons (7 grams) kosher salt
  • 6 tablespoons (75 grams) active sourdough starter 100% hydration
  • Unsalted butter for coating the pan
  • Extra melted butter and kosher salt for topping

Instructions

  • Give your sourdough starter a feeding 6-12 hours before making the dough for an active, bubbling starter.
  • In a small saucepan over low heat, combine milk and honey. Whisk until honey is dissolved and milk reaches about 90°F. Set aside to cool slightly.
    1 cup (235 grams) whole milk, 1 ½ tablespoons (30 grams) honey
  • In a large mixing bowl, whisk together bread flour, whole wheat flour, and kosher salt. Add the warmed milk-honey mixture and sourdough starter.
    1 ¾ cups (210 grams) bread flour, 1 ¼ cups (150 grams) whole wheat flour, 2 ½ teaspoons (7 grams) kosher salt, 6 tablespoons (75 grams) active sourdough starter
  • Use your hands to mix until a cohesive, slightly shaggy dough forms and there's no dry flour visible. Cover the bowl with a damp towel or plastic wrap and let it rest for 30 minutes.
  • After 30 minutes, perform your first set of stretch and folds. Do this by dipping your hand into a bowl of water before grabbing one edge of the dough and pulling it up as far as it will stretch before folding it over onto itself. Rotate the bowl 90 degrees and repeat. Repeat this stretching and folding around the dough two more times (for a total of 4 times). Then, gently flip the dough over so that the fold side is now facing down. Cover and allow the dough to rest for 30 minutes before performing another set of stretch and folds. Perform 4 sets of stretch and folds in total.
  • Let the dough rise until it's noticeably puffy and roughly doubles in size. This takes about 4 hours at 75°F.
  • Generously coat the bottom and sides of a pie plate or cake pan with butter. Turn the dough out onto a lightly floured surface and divide into 12 equal pieces, about 57 grams each. Take each piece, bring its edges to the center, and shape them into balls. Roll the creased side around the counter to seal it. Place the dough balls equally spaced into the prepared pan.
    Unsalted butter
  • Cover the rolls and allow them to proof for 1-2 hours, or until they look noticeably puffy.
  • About 20 minutes before they're done proofing, preheat the oven to 375°F. Bake for 25-30 minutes or until the tops turn a light golden brown and the internal temperature of the rolls reaches 190°F. If the tops are browning too quickly, cover them loosely with foil.
  • Remove the rolls from the oven, immediately brush with melted butter, and sprinkle with kosher salt. Let them cool for 5-10 minutes before serving. Enjoy!
    Extra melted butter and kosher salt

Video

Notes

  • Storage: Store leftover rolls in an airtight container for up to 3 days or freezer for up to 3 months.
  • To Make Ahead: Cover and refrigerate the dough after bulk fermentation once it doubles in size. When ready to proceed, shape the dough, allow it to proof, and proceed with baking. Alternatively, cover and refrigerate the shaped rolls for up to 24 hours. Before baking, allow them to sit at room temperature for 2 hours for their final rise.

Nutrition

Serving: 1dinner roll | Calories: 150kcal | Carbohydrates: 27g | Protein: 5g | Fat: 3g | Saturated Fat: 1.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.5g | Cholesterol: 6mg | Sodium: 276mg | Potassium: 94mg | Fiber: 2g | Sugar: 3g | Calcium: 30mg | Iron: 1.4mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Turkey Bone Broth (Stovetop Recipe)

This Turkey Bone Broth is a rich and savory stock made by simmering leftover roasted turkey bones, vegetables, and herbs in water on the stovetop. It's cost-effective, more flavorful than store-bought stock, and helps reduce food waste.

A bowl of turkey bone broth topped with parsley next to a jar of additional stock.

Don't toss that Thanksgiving turkey carcass! Reduce your kitchen waste by turning it into flavorful turkey stock instead.

This turkey bone broth recipe is the one I make every November after my holiday feast. It's slowly simmered on the stovetop to create a collagen-rich stock that becomes the base for delicious soups, stews, and winter comfort dishes.

It's become one of my favorite post-holiday traditions in my kitchen, and it's a wonderful way to make the most of your Thanksgiving leftovers.

Today, I’m walking you through how to make the best turkey bone broth, including which ingredients to use, tips that guarantee it turns out right the first time, and how to use it to make your holiday meal taste delicious.

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

What is Turkey Bone Broth?

Turkey bone broth is a nutrient-rich stock made by simmering turkey bones, often along with vegetables, herbs, and apple cider vinegar, over an extended period of time. This process extracts flavors, minerals, and gelatin from the bones.

Difference Between Bone Broth and Stock

Turkey stock and turkey bone broth are very similar because they are both made by simmering turkey bones. The key difference is that bone broth is simmered longer and sometimes includes apple cider vinegar to extract more collagen, resulting in a jello-like consistency when cooled.

On the other hand, turkey broth is made by simmering primarily turkey meat for a shorter time, resulting in a less rich and flavorful liquid.

Why You'll Love This Recipe

  • Easy to Make- Just add all the ingredients to the pot, simmer, and strain. It couldn't be more simple!
  • Better Flavor- Rich, savory, and aromatic, homemade bone broth has a deeper, more delicious flavor compared to store-bought options.
  • Versatile- Use turkey stock as a flavorful base for soups, stews, risotto, sauces, and more.
  • Cost-Effective- Making turkey bone broth with leftover turkey bones and vegetable scraps is practically free and reduces kitchen waste.
  • Healthy- Homemade stock is rich in vitamins, minerals, and collagen. Plus, by making it from scratch, you have full control over the quality of the ingredients.
  • Enhance Holiday Recipes- Elevate your holiday meals by adding a rich, homemade flavor to gravies, stuffings, casseroles, and more.

Ingredient Notes

Here are some notes on the key ingredients. For the full list of ingredients, check out the recipe card below.

  • Turkey Bones- Use any leftover turkey bones you have, preferably with some meat and cartilage still attached. This recipe is an excellent opportunity to repurpose bones from your Thanksgiving turkey or my braised turkey breast recipe.
  • Water- Start with cold, filtered water for the best flavor.
  • Apple Cider Vinegar- The acidity of the apple cider vinegar helps extract collagen and minerals from the bones. It does not add any noticeable flavor to the stock.
  • Onion- The onion's skin can be left on for a richer color in the broth.
  • Carrots- Carrots enhance the color of the broth and add a subtle sweetness.
  • Celery- Thoroughly wash celery to remove any dirt. No need to trim the celery leaves as they will add more flavor to the broth.
  • Garlic- Crushing the garlic cloves helps release their aromatic oils. Again, you can leave the garlic skin on.
  • Thyme- Adds a subtle, herbaceous flavor to the stock that pairs well with turkey.
  • Bay Leaf- Enhances the flavor of the broth and adds an earthy flavor.
  • Kosher Salt- Opt for kosher salt over table salt as it does not contain added ingredients like sugar or anti-caking agents.

🌱 Sustainability Tip: Freeze leftover turkey bones and vegetable scraps for convenient, cost-effective homemade turkey bone broth that also helps reduce food waste.

The ingredients needed to make turkey bone broth. Each ingredient is labeled with text. They include water, carrots, celery, onion, salt, apple cider vinegar, herbs, garlic, and turkey bones.

Substitutions and Variations

Here are a few ways you can try customizing this turkey stock recipe to fit your diet and taste preferences.

Substitutions

  • Turkey Bones- This recipe is versatile and can be adapted to make chicken or beef bone broth. Feel free to use any combination of bones you prefer.
  • Apple Cider Vinegar- Swap apple cider vinegar for distilled white vinegar or lemon juice.
  • Aromatics- Customize the aromatic vegetables to use what you have on hand, or skip them altogether. Leeks, shallots, fennel, parsnips, and mushrooms can also be excellent choices.
  • Herbs- Substitute the thyme and bay leaves with rosemary, sage, parsley, or marjoram.
  • Kosher Salt- Swap for sea salt, Himalayan salt, or table salt.
Turkey bone broth in a white bowl with a spoon sticking out. There are a couple of jars of turkey stock in the background to the left of the bowl.

Variations

  • Herbed- Enhance the flavor by including extra herbs like rosemary, sage, parsley, and marjoram.
  • Lemon- Give your turkey broth a fresh, citrusy flavor by adding a few slices of fresh lemon.
  • Mushroom- Add dried cremini or shiitake mushrooms to give the broth a richer umami flavor.
  • Turmeric & Ginger- Fresh turmeric and ginger can give the broth a spicy, warm, and aromatic taste.

Equipment Notes

Here are some notes on any special equipment I used to make this recipe.

  • Large Stockpot- Ensure your stockpot is large enough to comfortably fit all the ingredients and allow for simmering. I recommend using at least a 12-quart stockpot.
  • Fine Mesh Strainer or Cheesecloth- A fine mesh sieve or cheesecloth is essential for straining out the solid ingredients from the broth, resulting in a clear, smooth liquid.

How to Make Turkey Bone Broth

Here is how to make turkey stock on the stovetop.

Step 1: Add all ingredients to the pot. Place the turkey bones, onion, carrots, celery, garlic, fresh thyme, bay leaf, apple cider vinegar, and kosher salt into a large stockpot. Pour in the water, ensuring that all the ingredients are well-covered.

A large stainless steel stockpot filled with turkey bones and aromatics.
A stockpot filled with the ingredients to make turkey stock.

Step 2: Bring to a simmer. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low and allow the broth to gently simmer. As the broth is simmering, periodically skim off any foam that rises to the top using a spoon. This helps to clarify the broth.

Step 3: Simmer the stock. Cover the stockpot and let the broth simmer for 10-12 hours.

Turkey bones and aromatics simmering in water on the stovetop.
Turkey bone broth after simmering for several hours on the stovetop.

Step 4: Strain the stock. Carefully strain the turkey stock into a large bowl or container using a fine mesh sieve or cheesecloth.

Step 5: Use or store. At this point, you can use the turkey broth immediately or you can portion it out for future use. Store the broth in airtight containers in the refrigerator for up to a week, or freeze it for longer-term storage.

Scraps of turkey, vegetables, and herbs in a colander after straining the broth.
The finished turkey bone broth in a large storage container.

Turkey Bone Broth (Video)

Tips for Success

Make this easy turkey bone broth recipe successfully the first time using these helpful kitchen tips.

  • Save scraps. Save scraps in a freezer bag, including turkey bones, vegetable peels, ends, and garlic/onion skins. When the bag is full, use it to make a convenient batch of stock.
  • Plan ahead. Choose a rainy day when you can be home for the 12-hour simmering process to make a batch of turkey bone broth.
  • Make a double batch. Consider making a double batch if your stock pot allows. Freezing extra broth is a smart way to maximize your efforts on stock-making day.
  • Roast your bones. For richer flavor, roast raw bones at 400°F for 20 minutes before adding them to the stockpot.
  • Skim off foam. Periodically skim off any foam that rises to the top during simmering to maintain a clear, clean-tasting broth.
  • Salt to taste. Start with a modest amount of salt and adjust as needed. Remember, it's easier to add more later than to correct over-salting.
  • Reduce fat. If you'd like to reduce the fat content, refrigerate the broth overnight. Once cooled, you can easily skim off any solidified fat using a spoon.

How to Use Turkey Bone Broth

Homemade turkey stock is highly versatile and can be used to enhance the flavor of a variety of your favorite recipes. I often rely on it to make my holiday favorites, like braised turkey breast, turkey pot pie, gravy, stuffing, and mashed potatoes, more flavorful.

Turkey bone broth is also perfect for cooking and flavoring grains like rice, farro, quinoa, and risotto.

Finally, use this turkey broth to make your favorite soups and stews taste even better. Try it in turkey wild rice soup, turkey noodle soup, turkey pumpkin chili, and more.

A large white plate filled with dutch oven turkey breast and gravy, stuffing, cranberry sauce, and roasted green beans and carrots.
Braised Turkey Breast with Gravy and Sourdough Stuffing

Storage and Reheating

How to Store

  • Refrigerator- Store turkey bone broth in an airtight container in the refrigerator for 3-4 days. After that, it's best to portion it into smaller containers and freeze it.
  • Freezer- For longer storage, freeze turkey bone broth in freezer-safe bags, wide-mouth mason jars, or containers for up to 6 months.
  • Canning- If you own a pressure canner, canning your homemade turkey stock will make it shelf-stable for 1-2 years as long as you follow proper canning guidelines.

🌟 Quick Tip: Quickly cool the stock before refrigerating by using an ice bath or dividing it into smaller containers. This helps prevent bacterial growth and keeps your refrigerator at the right temperature.

How to Reheat

  • Stovetop- Pour turkey bone broth into a saucepan and set it over medium-low heat. Heat until steaming hot and just about to simmer.
  • Microwave- Place leftover turkey bone broth in a microwave-safe bowl or cup. Heat on HIGH in one-minute intervals, stirring between each, until piping hot.

Make Ahead

Homemade turkey stock is perfect for making ahead of time.

In fact, I always make a big batch around the holidays so I have it on hand in my freezer. Having a supply of turkey stock readily available not only saves time but also adds a wonderful depth of flavor to holiday dishes.

🌟 Quick Tip: Freeze turkey stock in ice cube trays to create convenient, small portions perfect for enhancing homemade sauces.

Three glass jars filled with turkey bone broth. In the foreground is a white soup bowl filled with turkey stock.

Frequently Asked Questions

What is the ratio of bones to water for making turkey stock?

For making turkey stock, a common guideline is to use approximately 1-2 pounds of turkey bones for every gallon of water.

What bones are best for turkey bone broth?

For the best turkey bone broth, it's ideal to use a combination of bones that include a mix of meat, cartilage, and connective tissue. This ensures a rich and flavorful broth with a good gelatinous quality.

I don't have a large stockpot. Can I use a smaller one?

If you don't have a large stockpot, you can halve the recipe or use two smaller pots. Just be sure everything is well-covered with water.

Should my bone broth look like jello once cooled?

Yes, it's perfectly normal for well-made bone broth to have a gelatinous consistency when cooled. This indicates a high collagen content, which is a sign of a broth rich in nutrients and flavor. It will turn back into a liquid once reheated.

Can I use turkey stock in place of chicken stock in recipes?

Absolutely! Turkey stock can be used interchangeably with chicken stock or chicken broth in most recipes for added flavor.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Broths & Sauces

📖 Recipe

A white bowl filled with turkey bone broth and garnished with fresh parsley. There is a silver spoon sticking out of the bowl to the left.
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Turkey Bone Broth

This Turkey Bone Broth is a rich and savory stock made by simmering leftover roasted turkey bones, vegetables, and herbs in water on the stovetop. It's cost-effective, more flavorful than store-bought stock, and helps reduce food waste.
Course Broth, Ingredient
Cuisine American
Prep Time 10 minutes
Cook Time 12 hours
Servings 12 cups
Calories 40kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 2 pounds leftover roasted turkey bones
  • 1 large onion quartered
  • 3 large carrots cut into large pieces
  • 3 stalks celery cut into large pieces
  • 6 cloves garlic crushed
  • 6 sprigs fresh thyme
  • 1 bay leaf
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon kosher salt
  • 20 cups water

Instructions

  • Place the turkey bones, onion, carrots, celery, garlic, fresh thyme, bay leaf, apple cider vinegar, and kosher salt into a large stockpot. Pour in the 20 cups of water, ensuring that all the ingredients are well-covered.
  • Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low and allow the broth to gently simmer. As the broth is simmering, periodically skim off any foam that rises to the top using a spoon. This helps to clarify the broth.
  • Cover the stockpot and let the broth simmer for 10-12 hours.
  • Carefully strain the turkey stock into a large bowl or container using a fine mesh sieve or cheesecloth.
  • At this point, you can use the turkey broth immediately or you can portion it out for future use. Store the broth in airtight containers in the refrigerator for up to a week, or freeze it for longer-term storage.

Notes

  • Quick Tip: If you'd like to reduce the fat content, refrigerate the broth overnight. Once cooled, you can easily skim off any solidified fat using a spoon.
  • Storage: Store turkey stock in an airtight container in the refrigerator for up to 4 days or freeze for up to 6 months. Quickly cool the stock before refrigerating by using an ice bath or dividing it into smaller containers. This helps prevent bacterial growth and keeps your refrigerator at the right temperature.

Nutrition

Serving: 1cup | Calories: 40kcal | Carbohydrates: 1g | Protein: 7.5g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Cholesterol: 1mg | Sodium: 220mg | Potassium: 2mg | Calcium: 12mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Strawberry Apple Jam (No Pectin)

This Strawberry Apple Jam is sweet and fruity with just a hint of tartness from the apples and lemon juice. Made without pectin, this easy homemade jam recipe is perfect for using up your summer strawberries.

An English muffin topped with strawberry apple jam and butter with a bite taken out of it

Intimidated by making your own jam from scratch? Don’t be!

Homemade strawberry jam is a special treat I look forward to every summer. Nothing is more rewarding than harvesting fresh strawberries from the garden and using them to make something delicious.

This strawberry apple jam recipe, in particular, is one of my favorites. Not only is it pectin-free, but it also requires just four ingredients. 

Plus, it can be preserved using the water bath canning method (or not, that part is totally optional!)

Today, I’m walking you through how to make the best strawberry apple jam, including which ingredients to use, tips that guarantee it turns out right the first time, and how to preserve it using the water bath canning method.

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Why You'll Love This Recipe

  • No Pectin- This easy strawberry apple jam makes use of the natural pectin found in apples. It’s the perfect recipe for beginners just learning how to make jam.
  • Only 4 Ingredients- Just strawberries, apples, sugar, and lemon juice!
  • Balanced Flavors- The sweetness of the strawberries is balanced with the tartness of the apples and lemon juice. 
  • Texture- Keeping the diced apples whole gives this jam a wonderful texture.
  • Preservation- If you grow your own strawberries, you know how abundant they can be during the summer. Making and canning jam is a fantastic way to enjoy them beyond the summer season.
  • Great for Gifting- Home-preserved jam is a lovely edible gift you can share with family and friends.

Ingredient Notes

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Strawberries- Strawberries are typically in season during the late spring and early summer months. For the best-tasting jam, use fresh, in-season strawberries.
  • Apples- Tart apple varieties, like Braeburn, McIntosh, or Granny Smith, are good choices because they help balance the sweetness of the strawberries. Additionally, apples are naturally pectin-rich, which helps the jam set.
  • Sugar- Sugar not only sweetens the jam but also acts as a preservative and helps it set.
  • Lemon Juice- Opt for freshly squeezed lemon juice for the best flavor. Lemon juice is essential for balancing the sweetness of the jam as well as helping the jam set properly.

🌱 Sustainability Tip: Grow your own strawberries or seek out locally-grown strawberries at the farmers’ market to reduce the environmental impact of food transportation.

The ingredients to make strawberry apple jam on a butcher block countertop. Each ingredient is labeled with text describing what it is. They include strawberries, lemon juice, sugar, and apples.

How to Clean Strawberries

To clean strawberries using vinegar, start by mixing 2 cups of water with ½ cup of distilled white vinegar in a bowl. Submerge the strawberries in the mixture and let them soak for 20 minutes. This solution helps remove any pesticides or residue. 

After soaking, give them a thorough rinse under cold water before using them to make jam.

A bowl of strawberries soaking in a solution of water and vinegar.

Substitutions and Variations

Substitutions

  • Strawberries- Frozen strawberries can be used in place of fresh strawberries. You can also swap strawberries for different types of berries, such as raspberries or blueberries.
  • Apples- Substitute apples with pears for a softer, sweeter alternative.
  • Granulated Sugar- I’ve made this jam successfully with both granulated sugar and raw cane sugar. However, I can’t speak on using honey, maple syrup, or any other sweetener.
  • Lemon Juice- Replace lemon juice with orange juice, lime juice, or apple cider vinegar.

Variations

  • Reduced Sugar- Feel free to reduce the sugar if you prefer a less sweet jam. However, since this recipe is already lower in sugar, reducing it further may decrease its shelf-life.
  • Mixed Berries- Swap one pound of strawberries for one pound of blackberries, raspberries, blueberries, or cherries.
  • Spiced- Add spices, such as cinnamon or nutmeg, to give this jam a warmly spiced flavor.
  • Vanilla- A splash of vanilla extract or some vanilla beans can add an aromatic warmth to the jam.
  • Lemon Zest- Add a bit of lemon zest to give the jam a brighter, more citrusy flavor.

Equipment Notes

Here are some notes on any special equipment I used to make this recipe.

  • Large Saucepan- Use a saucepan large enough to accommodate the fruit and prevent it from overflowing during boiling.
  • Mason Jars- This recipe makes enough jam to fill two pint-sized mason jars. Be sure to use new lids if you’re planning to can your jam.
  • Water Bath Canner- A water bath canner with a rack is ideal for canning because it’s large enough and deep enough to fully submerge the jars.
  • Jar Lifters- Jar lifters are essential for safely removing hot jars from the water bath canner.
  • Canning Funnel- While not necessary, a canning funnel makes it easier to fill the jars without making a mess.
  • Thermometer- Using a thermometer to watch the temperature of the jam ensures it reaches its proper setting temperature.

How to Make Strawberry Apple Jam

Here is how to make strawberry jam with apples.

Step 1: Prepare the fruit. Start by cleaning and preparing your strawberries. Remove the stems and dice them into small pieces. Similarly, peel and dice the apples into ¼-inch cubes.

Diced strawberries on a bamboo cutting board. There are two whole strawberries on the cutting board also.
Peeled and diced apples on a bamboo cutting board.

Step 2: Mash the strawberries. In a large saucepan, combine the diced strawberries, lemon juice, and sugar. Over low heat, dissolve the sugar while gently mashing the strawberries with a wooden spoon or potato masher. This helps release their juices.

Diced strawberries being mashed with a potato masher in a stainless steel pot.

Step 3: Add the apples. Once the strawberries are well-mashed and the sugar is dissolved, add the diced apples. Increase the heat to medium and bring the mixture to a boil.

Mashed strawberries and diced apples in a stainless steel pot.

Step 4: Cook the jam. Allow the mixture to boil, stirring frequently. Use a thermometer to check for the setting point temperature of 220°F (104°C). If you don't have a thermometer, check if the jam easily coats the back of a metal spoon. Remove from heat. The jam will continue to set up as it cools.

Note: At this stage, you can store your jam in the refrigerator for up to 3 months.

The finished strawberry apple jam in a stainless steel pot.

How to Know if Your Jam is Set

There are several methods to determine if the jam has reached its setting point:

  • Thermometer- Use a food thermometer to monitor the jam's temperature. It should reach 220°F (104°C) for optimal set.
  • Spoon Test- Dip a cold metal spoon into the hot jam. If the jam forms a gel-like consistency and easily coats the spoon, it's ready.
  • Plate/Wrinkle Test- Place a small amount of hot jam on a chilled plate. Allow it to cool slightly, then push it with your finger. If it wrinkles and forms a skin, it's set.

Water Bath Canning

Here is how to preserve your apple strawberry jam using the water bath canning method.

Step 1: Sterilize the jars. Place two pint-sized mason jars in a large stockpot or water bath canner. If you don't have a canning rack, use a clean kitchen towel to prevent the jars from touching the bottom. Ensure the jars are covered by at least an inch of water. Bring to a rolling boil and boil for 10 minutes.

A glass mason jar being sterilized in a pot of boiling water.

Step 2: Fill the jars. Using a jar lifter, carefully remove the jars and place them on a clean kitchen towel. Fill the jars with the finished strawberry apple jam, leaving ½ inch of space at the top. If you don't have a canning funnel, wipe away any residue on the jar mouth before sealing.

A sterilized glass jar being filled with jam using a canning funnel.
A jar filled with strawberry apple jam.

Step 3: Boil the prepared jars. Secure the lids onto your jars and place them back in the hot water bath, ensuring they're covered by 1-2 inches of water. Cover the pot and bring to a boil. Let the jars boil for 10 minutes, then turn off the heat.

A jar of strawberry apple jam ready for water bath canning.
A jar of jam being canned in a boiling water bath.

Step 4: Cool completely. After 5 minutes, remove the jars from the hot water and place on a kitchen towel. Allow them to cool, undisturbed, for 12-24 hours. You should hear a popping sound from each jar, indicating a successful seal.

A preserved jar of strawberry apple jam.

Strawberry Apple Jam (Video)

Tips for Success

  • Always follow proper canning guidelines. Whenever you're preserving your own food, always follow proper canning guidelines to limit the growth of harmful bacteria and ensure it's safe to eat.
  • Dice the apples small. Dicing the apples into small, uniform pieces (about ¼ inch) ensures they cook through and blend well into the jam.
  • Use a large saucepan. Choose a larger saucepan than you think you’ll need to prevent the jam from spilling over while boiling.
  • Stir frequently. Keep a close eye on the jam as it boils and stir it frequently to prevent the sugar from burning.
  • Sterilize the jars properly. Ensure jars and lids are thoroughly cleaned and sanitized to prevent contamination and extend the jam's shelf life.
  • Keep safety in mind. Always handle hot jars, lids, and jam with caution. Use jar lifters or oven mitts to prevent burns.
  • Label and date. Don't forget to label your jars with the contents and date so you know when to use them up by.

Troubleshooting

  • Runny/Not Set- If your jam is too thin, it may not have reached the proper setting point during cooking. Continue cooking the jam until it reaches 220°F (104°C).
  • Too Thick- If your jam is too thick, it may have been cooked for too long or at too high a temperature. Try adding a bit of water to thin slightly.
  • Grainy Texture- A grainy texture indicates that the sugar likely crystallized. To prevent this, make sure that the sugar is fully dissolved before bringing the jam to a boil.
  • Jars Didn’t Seal- If jars don't seal, you can reprocess them or store the unsealed jars in the refrigerator and use them within a few months.

What to Serve with Strawberry Apple Jam

Strawberry apple jam is more than just a breakfast spread. From yogurt to meat marinades, this homemade jam can add a little sweetness to a variety of dishes.

Like most jams, this strawberry jam with apples pairs well with all of your favorite breakfast foods. Some of my favorites include classic sourdough bread, chocolate cherry sourdough bread, English muffins, morning glory muffins, pancakes or waffles, and French toast casserole.

If you’re into combining sweet and savory, try pairing this sweet strawberry apple jam with cheese and crackers, charcuterie, grilled cheese, or baked brie.

Finally, transform this strawberry and apple jam into another condiment, such as a marinade, glaze, salad dressing, or dipping sauce.

An English muffin topped with strawberry apple jam on a small white plate. There are two whole strawberries on the plate as well.

How to Store

  • Room Temperature (Canned)- If your jam is properly sealed, it will last up to 12 months in a cool, dark place. Once opened, it will need to be stored in the refrigerator.
  • Refrigerator (Not Canned)- Store opened jam or jam that wasn’t canned in the refrigerator for up to 3 months.
  • Freezer- Freezing is another long-term storage option. Use a wide-mouth mason jar or freezer-safe container to store jam for up to 12 months.

🎁 Edible Gift Idea: This homemade strawberry apple jam without pectin makes a thoughtful and delicious edible gift for loved ones.

an open jar of strawberry apple jam with a spoon inside

Frequently Asked Questions

Can I reduce the sugar in this recipe?

While you can reduce the sugar, keep in mind that it may affect the jam's texture and shelf life. Consider using a low-sugar or no-sugar pectin if you're looking to reduce the sugar content.

Do strawberries have enough pectin for jam?

Strawberries are naturally low in pectin and don’t set up well on their own. Apples, on the other hand, are naturally high in pectin. The addition of apples in this recipe ensures a well-set jam.

Why add lemon juice when making strawberry jam?

Lemon juice is added to this strawberry apple jam for two reasons: flavor and jelling. The acidity of the lemon juice helps to balance the sweetness of the sugar. Additionally, acid helps the pectin set up properly.

Which apple is good for jam?

I love using Braeburn, McIntosh, and Granny Smith apples in this jam because their tart flavor balances out the sweetness of the s strawberries and sugar.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Food Preservation

📖 Recipe

An open jar of strawberry apple jam with a spoon scooping some out of the top.
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5 from 4 votes

Strawberry Apple Jam

This Strawberry Apple Jam is sweet and fruity with just a hint of tartness from the apples and lemon juice. Made without pectin, this easy homemade jam recipe is perfect for using up your summer strawberries.
Course Breakfast, Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Canning Time 20 minutes
Total Time 1 hour
Servings 64 tablespoons (2 pint-sized jars))
Calories 44kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 2 pounds strawberries
  • 2 medium apples
  • 3 cups granulated sugar
  • ¼ cup fresh lemon juice

Instructions

Make the Strawberry Apple Jam

  • Start by cleaning and preparing your strawberries. Remove the stems and dice them into small pieces. Similarly, peel and dice the apples into ¼-inch cubes.
  • In a large saucepan, combine the diced strawberries, lemon juice, and sugar. Over low heat, dissolve the sugar while gently mashing the strawberries with a wooden spoon or potato masher. This helps release their juices.
    2 pounds strawberries, 3 cups granulated sugar, ¼ cup fresh lemon juice
  • Once the strawberries are well-mashed and the sugar is dissolved, add the diced apples. Increase the heat to medium and bring the mixture to a boil.
    2 medium apples
  • Allow the mixture to boil, stirring frequently. Use a thermometer to check for the setting point temperature of 220°F (104°C). If you don't have a thermometer, check if the jam easily coats the back of a metal spoon. Remove from heat. The jam will continue to set up as it cools.
    Note: At this stage, you can store your jam in the refrigerator for up to 3 months.

Water Bath Canning (optional)

  • Place two pint-sized mason jars in a large stockpot or water bath canner. If you don't have a canning rack, use a clean kitchen towel to prevent the jars from touching the bottom. Ensure the jars are covered by at least an inch of water. Bring to a rolling boil and boil for 10 minutes.
  • Using a jar lifter, carefully remove the jars and place them on a clean kitchen towel. Fill the jars with the finished strawberry apple jam, leaving ½ inch of space at the top. If you don't have a canning funnel, wipe away any residue on the jar mouth before sealing.
  • Secure the lids onto your jars and place them back in the hot water bath, ensuring they're covered by 1-2 inches of water. Cover the pot and bring to a boil. Let the jars boil for 10 minutes, then turn off the heat.
  • After 5 minutes, remove the jars from the hot water and place on a kitchen towel. Allow them to cool, undisturbed, for 12-24 hours. You should hear a popping sound from each jar, indicating a successful seal.

Notes

  • Quick Tip: Make sure the saucepan or pot you choose to use is large enough to accommodate all of the fruit, liquid, and foam that forms while the mixture is at a steady boil. I always recommend using a larger pot than you think you’ll need.
  • Storage: Water bath canned jam can be stored for 12-18 months at room temperature, as long as it remains sealed. Once opened, the jam can be stored in the refrigerator for up to 3 months or in the freezer for up to 12 months. Don't forget to date your jars!

Nutrition

Serving: 1tablespoon | Calories: 44kcal | Carbohydrates: 11.5g | Potassium: 29mg | Fiber: 0.5g | Sugar: 11g | Vitamin C: 9mg | Calcium: 2.8mg | Iron: 0.1mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Homemade Unsweetened Applesauce Recipe

This Unsweetened Applesauce recipe is quick and easy to make using just 3 simple ingredients. It tastes better than store-bought and is the best way to use your freshly picked apples this fall!

A small white bowl filled with unsweetened applesauce. There is a spoon sticking out of the applesauce to the right. Next to the bowl is a few apples and a white cloth napkin.

Have you ever been apple picking? It's one of my favorite fall activities!

Every year, my fiancé and I visit a local orchard to pick our own apples, munch on cider donuts, and grab some fresh apple cider.

If you've never been, I highly recommend it.

Anyway, one of my favorite things to make with all of my farm-fresh apples is unsweetened applesauce! This homemade version tastes so much fresher and more flavorful than store-bought varieties.

I prefer to make unsweetened applesauce because I like the flavor and natural sweetness of the apples to shine through.

This basic recipe is essentially just apples. It's made with 3 ingredients (one of which is water) and is a great starting point for beginners to experiment with.

Today, I’m walking you through how to make the best unsweetened applesauce, including which ingredients to use, tips that guarantee it turns out right the first time, and some of my favorite ways to use this easy homemade apple puree.

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

What are the Best Apples for Making Applesauce?

The best apples for making homemade applesauce are whichever apples are fresh, in-season, and locally available!

Whether you grow your own apples, pick them at an orchard, or grab some at a local farmers' market, each variety will bring something unique and special to your homemade applesauce.

Personally, I go apple picking every year and use a mix of tart and sweet apples to make my applesauce. Honeycrisp, Fuji, McIntosh, and Golden Delicious are popular choices.

Fresh apples on an apple tree in an apple orchard.

Why You'll Love This Recipe

  • Quick & Easy- Ready in just 35 minutes, this easy applesauce recipe is practically fool-proof. It's perfect for beginners just learning how to cook from scratch.
  • Only 3 Ingredients- Just apples, lemon juice, and water are all you need to make your own unsweetened applesauce.
  • Customizable- This easy unsweetened applesauce recipe is a great base for you to experiment with. Add cinnamon, vanilla, brown sugar, or any other flavors you'd like!
  • Reduces Food Waste- Have a bunch of apples that your kids promised they'd eat, but then didn't? Turn them into applesauce!
  • Fun for Kids- Making homemade applesauce is a fun way to get your kids involved in the kitchen. It's quick and easy, and makes for a tasty snack!
  • Great for Gifting- I love giving friends and family a small jar of homemade applesauce as a gift during the holiday season.

Ingredient Notes

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Apples- When I make applesauce, I typically use a blend of whatever apples I pick at the orchard. Feel free to use sweet apple varieties, tart apple varieties, or a mix of both!
  • Lemon Juice- The acidity of fresh lemon juice balances the natural sweetness of the apples. It also helps to preserve the color of the applesauce.
  • Water- Just a splash of water is all that's needed to get the apples cooking. Once they begin simmering, the apples will release a lot of water on their own.
  • Cinnamon (optional)- Cinnamon and apples are a classic pairing. I usually like to add a pinch of cinnamon to my unsweetened applesauce for a bit of warmth and flavor.

🌱 Sustainability Tip: Source in-season, fresh apples from a local farm or farmers' market to support your local economy and reduce food transportation miles.

The ingredients to make unsweetened applesauce.

Substitutions and Variations

Here are a few ways you can try customizing this sugar-free applesauce to fit your diet and taste preferences.

Substitutions

  • Apples- Swap apples for pears. Or use a blend of apples and pears for a slightly different flavor profile.
  • Lemon Juice- Lime juice, orange juice, or apple cider vinegar can be used in place of lemon juice.
  • Water- Substitute water with apple cider or apple juice for a more intense apple flavor.
  • Cinnamon (optional)- Replace cinnamon with nutmeg or a warm spice blend, like pumpkin pie spice.
A jar full of homemade applesauce next to a few apples.

Variations and Mix-Ins

  • Sweetened- Add up to ¼ cup of granulated sugar, brown sugar, maple syrup, or honey to give this applesauce a sweeter taste.
  • Spiced- Use a blend of spices such as cinnamon, nutmeg, ginger, cloves, and allspice for a warmly spiced applesauce.
  • Vanilla- A splash of vanilla extract or fresh vanilla beans can really take your homemade applesauce to the next level.
  • Citrus- Grate some lemon or orange zest into your applesauce for a bright pop of citrus flavor.

Equipment Notes

Here are some notes on any special equipment I used to make this recipe.

  • Potato Masher- I find a potato masher to be the easiest tool to mash the cooked apples. However, a fork, immersion blender, food mill, or food processor can also be used.
  • Stainless Steel Pot- A heavy-bottomed, stainless steel pot is perfect for making applesauce because it heats evenly and is non-reactive to the acidic ingredients.

How to Make Unsweetened Applesauce

Here is how to make unsweetened applesauce from scratch.

Step 1: Prepare the apples. Peel, core, and dice the apples into ½-inch cubes. Place them into a large stainless steel pot.

Step 2: Bring to a simmer. Add the water and lemon juice to the pot with the apples. Heat the apples over medium heat, bringing the liquid to a simmer. Once it's simmering, reduce the heat to medium-low and cover the pot with a lid.

Peeled and diced apples in a glass bowl.
Diced apples, water, and lemon juice in a stainless steel pot.

Step 3: Cook the apples. Let the apples cook for about 20 minutes or until they are very soft. Stir in the cinnamon, if using.

Cooked apples with cinnamon sprinkled on top.

Step 4: Mash the apples. Using a potato masher, fork, or immersion blender, mash the apples until the applesauce reaches your desired consistency. If it's too watery, you can simmer it gently until it thickens.

Cooked apples being mashed with a potato masher in a stainless steel pot.
Homemade unsweetened applesauce in a stainless steel pot.

Step 5: Serve or store. Serve the applesauce warm, or transfer it to a storage container to cool before serving.

The finished applesauce in a large glass measuring cup.

Unsweetened Applesauce (Video)

Tips for Success

Make this homemade unsweetened applesauce recipe successfully the first time using these helpful kitchen tips.

  • Use fresh, in-season apples. Fresh, in-season apples have the most intense apple flavor, which is perfect for making homemade applesauce.
  • Try a blend of apples. Apples can be either tart or sweet. For a balanced flavor, use a few different varieties in your applesauce.
  • Add flavor. In this recipe, I recommend adding a touch of cinnamon to give the applesauce a bit of warmth. However, feel free to add other flavors like vanilla extract, nutmeg, or cloves.
  • Choose your consistency. If you prefer a smoother applesauce, mash it well with a potato masher or use an immersion blender. For a chunkier applesauce, use a fork and leave a few apple pieces whole.
  • Freeze for longer storage. Every October, I make a big batch of applesauce after I go apple picking. It freezes well and is a welcome treat in the middle of winter.

How to Use Homemade Applesauce

Of course, applesauce is delicious on its own. It is often enjoyed as a snack by kids and adults alike. But, what else can you do with applesauce?

Applesauce can add moistness and sweetness to baked goods, like in these sourdough apple muffins or carrot muffins. It can also act as a fat replacer to help you cut down on butter and oil in baking.

One of my favorite ways to use homemade applesauce is as a topping for oatmeal, yogurt, pancakes, and waffles. It adds sweetness and can be used to replace sugar and syrup.

Finally, turn unsweetened applesauce into flavorful homemade condiments, such as BBQ sauce, glaze, marinade, or salad dressing. It pairs especially well with pork dishes.

A bowl of applesauce with a spoon sticking out to the right. There are three apples and a white cloth napkin next to the bowl.

How to Store

  • Refrigerator- Store homemade applesauce in an airtight container in the refrigerator for up to one week.
  • Freezer- For longer storage, freeze applesauce for 6-9 months in a freezer-safe plastic bag or storage container.
  • Canning- According to the National Center for Home Food Preservation, homemade applesauce may be canned using either a water bath canner or a pressure canner. Always follow proper canning procedures when canning homemade food.

Make Ahead

One of my favorite fall activities is making a big batch of homemade applesauce after picking my own apples at a local orchard.

Since applesauce can easily be frozen or canned, it's perfect for making ahead!

I like to make enough to last me until the next apple season. Then, I store it in small portions that I can defrost for snacking, baking, and more.

🎁 Edible Gift Idea: Homemade applesauce is a thoughtful and delicious edible food gift. Either can it before gifting or instruct friends and family to freeze within one week.

A glass mason jar overflowing with unsweetened applesauce on a wooden pizza peel. Next to the jar is three apples and a white cloth napkin.

Frequently Asked Questions

Is unsweetened applesauce good for you?

Since this applesauce contains no added sugar, it's a good alternative to sweetened applesauce.

Do I have to peel the apples to make applesauce?

Technically, no! If you prefer a chunkier applesauce and don't mind the texture of the apple peel, you can certainly leave them in. It will make the process less labor-intensive. However, it can be trickier to use applesauce with peels for baking.

Can you overcook applesauce?

Yes, applesauce can be overcooked. If you let the apples become too mushy, the texture of your applesauce might become off-putting. Additionally, overcooked apples will have less flavor.

How can I adjust the flavor of my applesauce?

If your applesauce is too tart, add one tablespoon of sugar at a time to balance the flavor. On the other hand, if your applesauce tastes too sweet, add a little more lemon juice.

Why did my applesauce turn brown?

Apples turn brown because of a process called oxidation. The lemon juice is added to this applesauce to help slow down the oxidation process. However, if your applesauce turns brown despite the lemon juice, it's still safe to eat.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Apple Recipes

📖 Recipe

A small white bowl filled with unsweetened applesauce. There is a spoon sticking out of the applesauce to the right. Next to the bowl is a white cloth napkin.
Print Pin Save

Unsweetened Applesauce

This Unsweetened Applesauce recipe is quick and easy to make using just 3 simple ingredients. It tastes better than store-bought and is the best way to use your freshly picked apples this fall!
Course Side Dish, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 ½-cup servings
Calories 64kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 6 medium (about 2 pounds) apples any variety
  • ¼ cup water
  • 1 tablespoon lemon juice
  • ¼ teaspoon ground cinnamon optional

Instructions

  • Peel, core, and dice the apples into ½-inch cubes. Place them into a large stainless steel pot.
    6 medium (about 2 pounds) apples
  • Add the water and lemon juice to the pot with the apples. Heat the apples over medium heat, bringing the liquid to a simmer. Once it's simmering, reduce the heat to medium-low and cover the pot with a lid.
    ¼ cup water, 1 tablespoon lemon juice
  • Let the apples cook for about 20 minutes or until they are very soft. Stir in the cinnamon, if using.
    ¼ teaspoon ground cinnamon
  • Using a potato masher, fork, or immersion blender, mash the apples until the applesauce reaches your desired consistency. If it's too watery, you can simmer it gently until it thickens.
  • Serve the applesauce warm, or transfer it to a storage container to cool before serving.

Notes

  • Quick Tip: Use a variety of in-season apples for the best flavor.
  • Storage: Store homemade applesauce in the refrigerator for up to one week or freeze for 6-9 months.

Nutrition

Serving: 1½-cup serving | Calories: 64kcal | Carbohydrates: 17g | Protein: 0.5g | Potassium: 122mg | Fiber: 2g | Sugar: 13g | Vitamin C: 6mg | Calcium: 8mg | Iron: 0.1mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Homemade Pumpkin Pie Spice (5 Ingredients!)

This Homemade Pumpkin Pie Spice is perfect for adding that cozy fall flavor to all of your favorite seasonal treats. It's quick, easy to make, and budget-friendly. Plus, it doubles as a fun holiday gift for family and friends.

A small jar of pumpkin pie spice with a spoon sticking out of it. The jar is next to a pumpkin cheesecake dessert.

Pumpkin spice season is here!

These cozy, aromatic spices bring so much warmth to the kitchen as the cooler weather begins to settle in.

Even if you don't get into the pumpkin spice obsession that takes over every September, there's no denying that this seasonal spice blend is a fall baking pantry essential.

And making your own pumpkin spice is so much fun!

Today, I’m walking you through how to make the best pumpkin pie spice, including which ingredients to use, tips for success, and some of my favorite ways to use this homemade blend.

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

What Is Pumpkin Pie Spice?

Despite its name, pumpkin pie spice can be used for more than just pumpkin pie!

A blend of warm spices, this seasonal spice mix is often made up of ground cinnamon, ginger, nutmeg, cloves, and allspice.

It adds a warm, sweet, earthy flavor to everything from baked goods like cookies and muffins to savory dishes, such as roasted vegetables, soups, and even marinades for meats like pork or chicken.

Why You'll Love This Recipe

  • Quick & Easy- In just 5 minutes, you can have homemade pumpkin pie spice ready for all of your favorite seasonal recipes.
  • Customizable- The great thing about making your own spice blends is that you can customize them to taste exactly how you like them.
  • Flavorful- Homemade pumpkin pie spice tastes fresher and more flavorful compared to store-bought varieties.
  • Budget-Friendly- Save money by making your own spice blends with spices you most likely already have in your pantry. Buying spices in bulk can save even more money.
  • Great for Gifting- Homemade pumpkin pie spice is a wonderful edible gift idea for family and friends, especially around the holiday season.

Ingredient Notes

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Cinnamon- Warm, sweet, and slightly spicy, cinnamon is the dominant flavor in this classic fall spice blend.
  • Ginger- Ground ginger provides a warm, aromatic, and spicy kick to the blend. This pumpkin spice recipe has a little extra ginger in it.
  • Nutmeg- Adds a complex, nutty, and earthy warmth to the pumpkin pie spice that gives it more depth of flavor.
  • Cloves- Ground cloves have a strong, warm flavor that pairs wonderfully with the other spices.
  • Allspice- Warm and aromatic, allspice adds complexity to the blend.

🌱 Sustainability Tip: Reduce plastic waste and create a more sustainable kitchen by sourcing spices from bulk or refill stores.

The ingredients to make pumpkin spice blend. Each ingredient is labeled with text. They include cinnamon, ginger, nutmeg, cloves, and allspice.

Variations

Here are a few ways you can customize this homemade pumpkin pie spice recipe to fit your diet and taste preferences.

  • Vanilla- Add 1-2 teaspoons of ground vanilla bean powder to the mix for extra sweetness and depth of flavor.
  • Brown Sugar- If you plan to make a pumpkin spice latte or tea with your pumpkin pie mix, you can sweeten it ahead of time with a little brown sugar.
  • Chai- A pinch of cardamom and black pepper will give this spice blend a spicier, chai-inspired flavor.
  • Spicy- Add a little cayenne pepper for a spicy blend that is especially delicious in savory recipes, like my pumpkin white bean chili.
A spoonful of pumpkin pie spice being held above a small jar.

Equipment Notes

Here are some notes on any special equipment I used to make this recipe.

  • Spice Jar- Opt for a clean, airtight glass jar or food-grade plastic container to maintain freshness; it should be thoroughly dry before adding the spices.
  • Labels (optional)- Using labels is a great way to keep track of the freshness of your homemade spice blends.
  • Spice Grinder (optional)- For the freshest pumpkin spice mix, grind whole spices using a spice grinder.

How to Make Pumpkin Pie Spice

Here is how to make pumpkin spice.

Step 1: Combine the spices. Combine all the spices in a small glass jar, ensuring it's dry and clean. Seal the jar and shake to blend the spices.

Step 2: Use or store. Use immediately or label and store in a cool, dry place for up to six months.

A small jar of pumpkin spice seasoning.

Tips for Success

  • Choose the right container. For the best shelf life, your storage container should be clean, dry, and airtight.
  • Use fresh spices. Older spices tend to lose some of their flavor. Use the freshest spices you can find for the best pumpkin pie spice mix.
  • Avoid moisture. Moisture will cause spices to clump, mold, and degrade in quality. Always use dry bowls, utensils, and storage containers.
  • Store properly. Spices should be stored in a cool, dark, and dry area.
  • Label and date. Labeling your spices helps you stay organized and know when you need to finish using them.
  • Customize. Don't be afraid to customize this spice blend to suit your tastes. Love cinnamon? Add more! Not a fan of ginger? Use less!

👍 Quick Tip: Easily adjust the batch size by halving or doubling the ingredient quantities to suit your specific needs and preferences.

How to Use Pumpkin Pie Spice

From baked goods to roasted vegetables, pumpkin pie spice can add a sweet and earthy warmth to a variety of dishes.

Naturally, this sweet spice blend complements baked goods and breakfast foods. I enjoy using it in sourdough pumpkin oatmeal cookies, sourdough pancakes or waffles, pumpkin muffins, pumpkin bread, and French toast casserole.

Don't be afraid to use this homemade spice blend in savory dishes too. It pairs well with pumpkin soup, pumpkin chili, pumpkin pasta, sweet potato red lentil curry, and roasted Brussels sprouts.

Finally, give your favorite snacks a fall twist by adding a little pumpkin spice to the mix. Try it with homemade granola or granola bars.

How Much Pumpkin Pie Spice to Use

The amount of pumpkin spice to use can vary based on the specific recipe you're preparing. As a general rule, you can use a 1:1 substitute for recipes that specifically call for pumpkin pie spice.

For recipes that call for the individual spices used in this blend, simply add them up and use the equivalent amount of this spice blend in their place.

For example, if a recipe calls for 1 teaspoon of cinnamon, ½ teaspoon of ginger, and ¼ teaspoon each of nutmeg and cloves, you can use 2 teaspoons of this pumpkin spice blend instead.

A tipped over jar of pumpkin pie spice with some spilling out onto the counter. Out of focus in the background is pieces of a pumpkin dessert.

How to Store

  • Room Temperature- Store homemade pumpkin spice in an airtight container in a cool, dry place for up to 6 months.
  • Refrigerator & Freezer- Avoid refrigerating or freezing spices as it can introduce moisture, leading to clumping and a decrease in quality over time.

🎁 Edible Gift Idea: Give the thoughtful gift of homemade pumpkin pie spice for special occasions like holidays and birthdays.

A small jar of pumpkin pie spice next to a square of pumpkin cheesecake dusted with the spice blend.

Frequently Asked Questions

What is pumpkin pie spice made of?

Pumpkin pie spice is most often made with ground cinnamon, ginger, nutmeg, cloves, and allspice.

Is allspice the same as pumpkin pie spice?

No, allspice is a single spice that is made from the dried berries of an allspice tree. On the other hand, pumpkin pie spice is a blend of several spices including allspice.

Does pumpkin spice have pumpkin in it?

No, pumpkin spice itself does not contain actual pumpkin. It is a blend of spices traditionally used to flavor pumpkin-based dishes.

Can I substitute any of the spices in this blend?

Absolutely! Feel free to experiment with other warm spices like cardamom, mace, or even a pinch of black pepper for a unique twist.

Can I use whole spices instead of ground?

Yes, you can use whole spices and grind them using a spice grinder for a fresher flavor.

Is pumpkin pie spice gluten-free?

Yes, pumpkin pie spice is typically gluten-free as it consists solely of ground spices and does not contain any wheat-based ingredients.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Pumpkin Recipes

📖 Recipe

A small jar of pumpkin pie spice with a spoon sticking out of it. The jar is next to a pumpkin cheesecake dessert.
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Pumpkin Pie Spice

This Homemade Pumpkin Pie Spice is perfect for adding that cozy fall flavor to all of your favorite seasonal treats. It's quick, easy to make, and budget-friendly. Plus, it doubles as a fun holiday gift for family and friends.
Course Seasonings
Cuisine American
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Servings 16 teaspoons
Calories 7kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 3 tablespoons cinnamon
  • 1 tablespoon ginger
  • 2 teaspoons nutmeg
  • 1 teaspoons cloves
  • 1 teaspoons allspice

Instructions

  • Combine all the spices in a small glass jar, ensuring it's dry and clean. Seal the jar and shake to blend the spices.
  • Use immediately or label and store in a cool, dry place for up to six months.

Notes

  • Customize: Don't be afraid to customize this spice blend to suit your tastes. Love cinnamon? Add more! Not a fan of ginger? Use less!
  • Storage: Store in an airtight spice jar or plastic storage bag for up to 6 months in a cool, dry place.

Nutrition

Serving: 1teaspoon | Calories: 7kcal | Carbohydrates: 1.5g | Sodium: 1mg | Potassium: 14mg | Fiber: 1g | Calcium: 17mg | Iron: 0.2mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

How to Make Pumpkin Puree (for Pies, Muffins, and More!)

Learning how to make pumpkin puree from scratch is an easy way to elevate all of your favorite fall recipes. From pumpkin pie to creamy pasta sauce, this versatile ingredient is full of flavor and ready in just one hour.

Two jars of roasted pumpkin puree. The left jar is sealed and laying on its side. The jar on the right is open and standing upright.

From pumpkin pie to spiced lattes, pumpkin has become synonymous with the fall season. And making your own pumpkin puree from scratch can elevate these classics to a whole new level.

The fresh, vibrant flavor of homemade puree is better than anything you'll find in a can.

Plus, making pumpkin puree at home is a wonderful way to preserve your garden-fresh pumpkins.

Today, I’m walking you through how to easily make pumpkin puree from scratch, including which type of pumpkin to use, tips that will guarantee it turns out right the first time, and some of my favorite recipes to use it in.

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

What Kind of Pumpkin is Best for Pumpkin Puree?

For making puree with fresh pumpkin, the best varieties to use are baking pumpkins, such as sugar pumpkins or pie pumpkins. These varieties are naturally sweeter and less stringy, resulting in a smoother, more flavorful puree.

Jack-o-lantern or carving pumpkins, on the other hand, tend to be less flavorful, with a higher water content and more fibrous texture, making them less suitable for pureeing.

Why You'll Love This Recipe

  • Fresh Flavor- Homemade puree offers a fresher, more vibrant flavor compared to canned pumpkin puree.
  • Quick & Easy- With just a few minutes of prep work, you can easily make several batches of homemade pumpkin puree in about one hour.
  • Preserve Your Harvest- If you grow pumpkins in your garden, making puree is a quick and easy way to preserve them for months to come.
  • Versatile Ingredient- I love keeping homemade puree on hand in my freezer. It's a great way to add some nutrition to pasta dishes, soups, muffins, and more.
  • Reduces Waste- Homemade pumpkin puree reduces packaging waste and allows you to utilize the seeds by roasting them.

Ingredient Notes

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Pumpkin- Opt for a small sugar pumpkin or pie pumpkin for the sweetest and creamiest pumpkin puree. One 4-pound pumpkin makes about 3 ½-4 cups.

🌱 Sustainability Tip: Grow your own pumpkins or grab some at a local farmers' market in the fall. This reduces the environmental impact of transportation and supports local agriculture.

A pumpkin on its side on a butcher block countertop with the text "sugar pumpkin" overlaid on top of it.

Substitutions and Variations

Here are a few ways you can customize this homemade pumpkin puree recipe to fit your diet and taste preferences.

Substitutions

  • Pumpkin- This recipe also works well for other types of winter squash, such as butternut squash, acorn squash, or hubbard squash.
A spoonful of homemade roasted pumpkin puree being held above a jar.

Variations

  • Pumpkin Pie Spice- Add warm spices, such as cinnamon, nutmeg, ginger, or pumpkin spice blend, to the pumpkin puree to give it a seasonal flavor.
  • Herbed- Take your savory pumpkin dishes to the next level by adding fresh or dried herbs to your homemade puree. Thyme, rosemary, and sage pair especially well with pumpkin.
  • Vanilla Extract- If you're using your pumpkin puree for baking, adding a splash of vanilla extract can enhance its overall flavor.
  • Sweetened- Add some brown sugar, maple syrup, or honey to sweeten your homemade pumpkin puree for baking.
  • Roasted Garlic- Blend cooked pumpkin with roasted garlic to make a pumpkin garlic puree that's perfect for savory dishes.

Equipment Notes

Here are some notes on any special equipment I used to make this recipe.

  • Chef's Knife- A sharp knife is essential for safely and efficiently cutting the raw pumpkin with ease.
  • Ice Cream Scoop- An ice cream scoop is the best tool I've found for removing the pumpkin seeds and scraping the stringy bits out of the pumpkin.
  • Rimmed Baking Sheet- Opt for a sturdy, rimmed baking sheet to prevent any juices from spilling over the edges during roasting.
  • Parchment Paper- Using parchment paper on the sheet pan makes cleanup easier and helps prevent sticking.
  • Food Processor- A food processor makes achieving a smooth and creamy puree as easy as pie. If you don't have a food processor, use an immersion blender or regular blender instead.

How to Make Pumpkin Puree

Here is how to make pumpkin puree from scratch.

Step 1: Preheat the oven. Preheat oven to 400℉. Line a rimmed baking sheet with parchment paper.

Step 2 Prepare the pumpkin. Rinse the pumpkin under cool water to remove any dirt. Pat it dry with a clean towel. Using a sharp chef's knife, carefully cut off the stem of the pumpkin to create a flat surface. Place the pumpkin on the cut side and cut it in half lengthwise.

A sugar pumpkin with the stem sliced off on a small cutting board.
A sugar pumpkin sliced in half laying flesh side up on a cutting board.

Step 3: Remove the seeds. Use an ice cream scoop or spoon to scrape out the seeds and any stringy bits from the center of the pumpkin. Save the seeds if you plan on roasting them later.

A hand holding half of a pumpkin above a colander using an ice cream scoop to scoop the seeds out of the middle.
Two halves of a pumpkin with the seeds and stringy pieces scraped out of the middle.

Step 4: Roast the pumpkin. Place both pumpkin halves cut side down on the prepared baking sheet. Roast in the preheated oven for 45-60 minutes, or until the pumpkin has softened. You can check for doneness by inserting a fork into the flesh; it should go through easily.

Two halves of a pumpkin laying cut side down on a parchment-lined baking sheet.
Two roasted pumpkin halves laying cut side down on a parchment-lined baking sheet.

Step 5: Peel the pumpkin. Let the roasted pumpkin cool for about 10 minutes or until it's cool enough to handle. Use your fingers to gently peel the skin away from the pumpkin flesh. Discard the skin.

The skin being peeled off of a roasted pumpkin.

Step 6: Puree the pumpkin. Blend the cooked pumpkin in a food processor, immersion blender, or regular blender, working in batches if needed. Process on high until smooth and creamy, pausing to scrape down the sides for even blending.

Chunks of cooked pumpkin in the bowl of a food processor.
Homemade roasted pumpkin puree in the bowl of a food processor.

Step 7: Use or store pumpkin puree. The pumpkin puree can be used right away in your favorite pumpkin recipes. Alternatively, store it in the refrigerator for up to one week, or in the freezer for up to 3 months.

A measuring cup filled with homemade pumpkin puree.

How to Cut a Pumpkin (Video)

Tips for Success

  • Choose the right pumpkin. Opt for small sugar or pie pumpkins, as they are sweeter and more tender, making them ideal for pureeing.
  • Cut carefully. Always use a sharp knife and exercise caution when cutting the pumpkin. Ensure a stable cutting surface and be mindful of your fingers.
  • Use an ice cream scoop. An ice cream scoop makes quick work of removing the seeds and stringy pieces.
  • Line with parchment paper. Line your baking sheet with parchment paper for easy cleanup and to prevent any sticking.
  • Allow the pumpkin to cool. Letting the pumpkin cool for 10 minutes makes it easier to handle and peel, while also reducing excess moisture for a thicker, more flavorful puree.
  • Blend well. Blend in batches for a creamy, smooth consistency, and remember to scrape down the sides as needed.

🎃 Quick Tip: Save the seeds and make roasted pumpkin seeds for a delicious, nutritious snack.

What to Make With Pumpkin Puree

Pumpkin puree is a versatile ingredient that can be used in both sweet and savory dishes.

Of course, it wouldn't be autumn without deliciously sweet pumpkin treats. Some of my favorite sweet pumpkin recipes include sourdough pumpkin muffins and sourdough pumpkin oatmeal cookies.

Pumpkin puree also offers a creamy, earthy base for savory dishes. Try this homemade pumpkin puree in dishes such as pumpkin alfredo sauce, turkey pumpkin chili, and pumpkin soup.

A small white plate of pasta coated with creamy pumpkin pasta sauce next to a small bowl of pumpkin puree and three fresh sage leaves.
Pumpkin Alfredo Sauce with Cavatappi Pasta

How to Store

To store homemade pumpkin puree, follow these steps:

  • Step 1: Cool. Allow the puree to cool completely before storing.
  • Step 2: Choose a container. Transfer the puree into airtight containers or resealable freezer bags.
  • Step 3. Label. Label the containers or bags with the contents and date of preparation.
  • Step 4: Store. If you plan to use it within a week, store it in the refrigerator. For longer storage, freeze the puree for up to 3 months.

Pumpkin puree can be stored in the refrigerator for up to 7 days or in the freezer for up to 3 months.

Is Canning Homemade Pumpkin Puree Safe?

According to Penn State Extension, neither water bath canning nor pressure canning should be used to preserve homemade pumpkin puree. The heat penetration of home canning is not enough to prevent the growth of harmful bacteria in the pumpkin puree.

Freezing homemade pumpkin puree is the best way to preserve it and is a great alternative to canning.

Two jars of homemade pumpkin puree. The left jar is sealed and laying on its side. The jar on the right is open and standing upright.

Frequently Asked Questions

Can all pumpkins be used for puree?

Yes, while sugar or pie pumpkins are recommended for their sweetness and tenderness, any variety of pumpkin can be used.

Is it better to boil or roast pumpkin for puree?

Roasting is preferred for pumpkin puree as it enhances the natural sweetness and flavor while reducing excess moisture, resulting in a richer, more concentrated puree compared to boiling.

Why is my puree watery?

Pumpkins naturally vary in water content. To reduce excess moisture, let the roasted pumpkin cool for at least 10 minutes before pureeing, allowing steam to evaporate for a thicker, more concentrated texture.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

My Favorite Pumpkin Recipes

📖 Recipe

A glass jar filled with homemade pumpkin puree.
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How to Make Pumpkin Puree

Learning how to make pumpkin puree from scratch is an easy way to elevate all of your favorite fall recipes. From pumpkin pie to creamy pasta sauce, this versatile ingredient is full of flavor and ready in just one hour.
Yield: One 4-pound pumpkin makes about 3 ½-4 cups of pumpkin puree.
Course Ingredient
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 cups
Calories 118kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 1 small (about 4 pounds) sugar or pie pumpkin

Instructions

  • Preheat oven to 400℉. Line a rimmed baking sheet with parchment paper.
  • Rinse the pumpkin under cool water to remove any dirt. Pat it dry with a clean towel. Using a sharp chef's knife, carefully cut off the stem of the pumpkin to create a flat surface. Place the pumpkin on the cut side and cut it in half lengthwise.
  • Use an ice cream scoop or spoon to scrape out the seeds and any stringy bits from the center of the pumpkin. Save the seeds if you plan on roasting them later.
  • Place both pumpkin halves cut side down on the prepared baking sheet. Roast in the preheated oven for 45-60 minutes, or until the pumpkin has softened. You can check for doneness by inserting a fork into the flesh; it should go through easily.
  • Let the roasted pumpkin cool for about 10 minutes or until it's cool enough to handle. Use your fingers to gently peel the skin away from the pumpkin flesh. Discard the skin.
  • Blend the cooked pumpkin in a food processor, immersion blender, or regular blender, working in batches if needed. Process on high until smooth and creamy, pausing to scrape down the sides for even blending.
  • The pumpkin puree can be used right away in your favorite pumpkin recipes. Alternatively, store it in the refrigerator for up to one week, or in the freezer for up to 3 months.

Notes

  • Allow the pumpkin to cool. Letting the pumpkin cool for 10 minutes makes it easier to handle and peel, while also reducing excess moisture for a thicker, more flavorful puree.
  • Storage: Store pumpkin puree in an airtight container in the refrigerator for up to one week or in the freezer for up to 3 months.

Nutrition

Serving: 1cup | Calories: 118kcal | Carbohydrates: 29.5g | Protein: 4.5g | Fat: 0.5g | Saturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 5mg | Potassium: 1542mg | Fiber: 2.5g | Sugar: 12.5g | Vitamin C: 41mg | Calcium: 95mg | Iron: 3.6mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Dutch Oven Chili (Classic Beef and Bean Chili)

This Dutch Oven Chili is rich, hearty, and loaded with flavorful ground beef, beans, and spices. Easy to make with just one pot, this stovetop chili recipe is perfect for a quick weeknight meal. Serve it with sour cream, cheddar cheese, and cilantro for the ultimate comfort food dish.

A bowl of Dutch oven chili topped with sour cream and cilantro. The dish is next to a small jar of chili seasoning and a piece of cornbread.

What's your go-to comfort meal for a chilly fall or winter night?

For me, it’s a warm, hearty bowl of homemade chili.

With countless regional variations across the United States, chili is a quintessential American comfort food. And this Dutch oven recipe is my version, made with lean ground beef, two types of beans, peppers, tomatoes, and a homemade spice blend. 

It's a healthy and satisfying dish that’s perfect for cozying up on the couch on a chilly October evening.

Today, I’m walking you through how to make the best Dutch oven chili, including which ingredients to use, tips that will guarantee it turns out right the first time, and some of my favorite side dishes to serve with this healthy chili recipe.

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Why You'll Love This Recipe

  • Made in One-Pot- Easier prep, less cleanup, and more flavor - this one-pot chili recipe is sure to be a winner on busy weeknights.
  • Quick Weeknight Meal- Speaking of busy weeknights, did I mention that this classic chili recipe only takes about an hour to make? It’s perfect for a quick weeknight dinner.
  • Hearty & Healthy- Packed with lean protein, fiber-rich beans, and a variety of vegetables, this hearty chili will leave you feeling full and satisfied.
  • Flavorful Seasoning- Ditch the store-bought chili seasoning packet and use my flavorful, filler-free homemade chili seasoning blend.
  • Perfect for Parties- Whether it’s game day, movie night, or a casual dinner party, a big batch of homemade chili is sure to hit the spot.

Ingredient Notes

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Ground Beef- Using lean ground beef helps keep the dish light, but you can use higher fat content for a richer flavor if preferred.
  • Beans- A mix of black beans and kidney beans adds diverse texture and flavor to the chili. Be sure to rinse and drain the beans to reduce sodium and starch content.
  • Diced Tomatoes- Diced tomatoes add to the chunky texture and flavor of the chili. Opt for 'no-salt-added' canned tomatoes to have more control over the sodium content.
  • Water- Adds moisture to the chili for simmering and cooking the vegetables.
  • Onion- Yellow onions have a balanced, slightly sweet onion flavor that adds depth to the chili.
  • Garlic- Use freshly minced garlic for the best flavor.
  • Jalapeño- Adjust the amount of jalapeño based on your spice preference. Removing the seeds and membranes will reduce the heat.
  • Bell Pepper- Any variety of bell peppers can be used in this chili recipe. Red bell peppers are sweeter, while green peppers are more vegetal tasting.
  • Chili Seasoning Blend- I use my homemade chili seasoning for this Dutch oven chili recipe, which contains chili powder, cumin, smoked paprika, garlic powder, onion powder, kosher salt, cayenne pepper, and black pepper.
  • Olive Oil- A heart-healthy cooking oil used to sauté the aromatics, cook the ground beef, and allow the spices to release their flavor.

🌱 Sustainability Tip: Growing your own food is a great way to cultivate a sustainable kitchen. Bell peppers, jalapeños, beans, and tomatoes can easily be grown both in a garden and in containers.

The ingredients to make Dutch oven chili. Each ingredient is labeled with text and includes black beans, bell peppers, garlic, onion, ground beef, seasonings, olive oil, kidney beans, jalapeño, and diced tomatoes.

Substitutions and Variations

Here are a few ways you can customize this easy Dutch oven chili recipe to fit your diet and taste preferences.

Substitutions

  • Ground Beef- Substitute ground beef with ground turkey, ground chicken, cooked brown lentils, or soy crumbles.
  • Beans- Swap the beans in this recipe for pinto beans, cannellini beans, navy beans, or any other bean you prefer.
  • Diced Tomatoes- For a smoother chili, opt for tomato puree or crushed tomatoes. If you like your chili on the chunkier side, use stewed tomatoes or whole tomatoes.
  • Water- Replace water with chicken stock, beef stock, or vegetable broth for additional flavor.
  • Onion- One tablespoon of onion powder can be used in place of fresh onion.
  • Garlic- Use ½ teaspoon of garlic powder to replace two fresh cloves of garlic.
  • Jalapeño- Swap the jalapeño for green bell pepper or poblano pepper if you prefer a milder chili. For more heat, try using a chipotle pepper or habanero pepper.
  • Bell Peppers- Substitute bell peppers for poblano peppers, zucchini, corn, kale, or spinach.
  • Chili Seasoning Blend- Use a packet of chili seasoning in place of the individual spices. Or simply use chili powder, cumin, cayenne pepper, and salt.
  • Olive Oil- Avocado oil, sunflower oil, canola oil, or any other neutral-flavored cooking oil can be used in place of olive oil.
A bowl of Dutch oven chili topped with sour cream and cilantro. The dish is next to a piece of cornbread.

Variations

  • Vegan- Swap the ground beef for your favorite plant-based protein to make vegan chili. Try soy crumbles, brown lentils, or beans.
  • Ground Turkey- Substitute the ground beef with ground turkey for a leaner option.
  • Spicy- Amp up the heat by adding extra jalapeños, chipotle peppers in adobo sauce, cayenne pepper, or hot sauce. 
  • Smoky- Give the chili a smoky flavor by swapping the diced tomatoes for fire-roasted tomatoes and adding minced chipotle in adobo sauce.
  • Southwestern- Add ingredients like corn, roasted poblano peppers, and adobo sauce for a Tex-Mex flavor profile.
  • Vegetables- Make this Dutch oven chili more nutritious by adding extra vegetables such as corn, zucchini, carrots, spinach, kale mushrooms, sweet potato, butternut squash, or pumpkin.

Equipment Notes

Here are some notes on any special equipment I used to make this recipe.

  • Dutch Oven- A cast iron Dutch oven, like this Lodge 6-Quart Enameled Dutch Oven, is ideal for cooking chili due to its even heat distribution, moisture retention, versatility, and ample capacity.

How to Make Dutch Oven Chili

Here is how to make homemade chili on the stovetop.

Step 1: Sauté the aromatics. Heat the olive oil in a large Dutch oven over medium heat. Add the diced onion, minced jalapeño, and minced garlic. Sauté for 5-7 minutes or until the vegetables are softened and beginning to brown.

Onion, jalapeño, and garlic sautéing in olive oil in a large Dutch oven.

Step 2: Brown ground beef. Push the vegetables aside and add the ground beef. Cook, breaking it up into small pieces with a wooden spoon, until it is browned and cooked through.

Sautéed vegetables and raw ground beef in a Dutch oven.
Cooked ground beef, jalapeño, onion, and garlic in a Dutch oven with a wooden spoon sticking out.

Step 3: Season ground beef. Sprinkle in the chili seasoning blend and mix it thoroughly with the ground beef until well coated. Cook for an additional 2 minutes to let the spices release their flavor.

Seasoned ground beef and vegetables in a Dutch oven.

Step 4: Add remaining ingredients. Reduce the heat to medium-low and pour in the diced tomatoes and water, scraping any cooked-on bits from the bottom of the pot. Stir in the diced bell pepper, black beans, and kidney beans until well combined.

Tomatoes and water added to the cooked ground beef and vegetables in a Dutch oven with a spoon sticking out.
The beef and bean chili in a large Dutch oven before simmering.

Step 5: Simmer the chili. Bring the chili to a simmer, then cover and reduce the heat to low. Simmer for 25-30 minutes or until the peppers and tomatoes have softened.

Step 6: Reduce the chili. Remove the lid and crush some of the beans to release their starches, naturally thickening the chili. Simmer, uncovered, for an additional 5-10 minutes or until it reaches your desired consistency.

Step 7. Serve. ​​Serve with sourdough cornbread, corn muffins, tortilla chips, and your choice of toppings. Enjoy!

The finished beef and bean chili in a Dutch oven with a wooden spoon sticking out.

Tips for Success

Make this slow cooked Dutch oven chili successfully the first time using these helpful kitchen tips.

  • Prepare ingredients ahead of time. Chop the vegetables, drain the beans, and measure the spices before you start for a smoother, more efficient cooking process.
  • Don't drain the beef. After browning the ground beef, there may be a small amount of fat left in the pot. Cooking this fat into the chili creates a richer, more flavorful finished dish.
  • Use your own chili seasoning. Store-bought chili seasoning often includes additives like anti-caking agents, thickeners, and sugars. Making your own chili seasoning blend gives you full control over the flavor without these extras.
  • Thicken the chili naturally. Gently crush some of the beans to release their starches and naturally thicken the chili without the need for flour, cornstarch, or tomato paste.
  • Simmer for more flavor. The longer the chili simmers, the more the flavors meld together.
  • Adjust the consistency. If you prefer a thicker chili, simmer uncovered for a bit longer. For a slightly thinner consistency, add a touch more water.

Classic Chili Topping Ideas

Personalize your Dutch oven chili with a fun and flavorful twist. Here are some of my favorite topping ideas!

What to Serve with Dutch Oven Chili

Beef and bean chili is a hearty and comforting meal that pairs perfectly with a variety of side dishes. From classic cornbread to a light salad, your side dish options are as diverse as they are delicious.

Some of the most comforting side dishes for chili include various types of bread and crackers. Cornbread, corn muffins, warm tortillas, tortilla chips, garlic bread, breadsticks, and crusty sourdough bread are great options.

Other starchy side dishes that complement chili include cilantro lime rice, baked potatoes, and macaroni and cheese.

To balance out the meal, consider serving chili with a side of salad or vegetables. Options like arugula quinoa salad, honey garlic Brussels sprouts, buttery green beans, or sautéed butternut squash offer a lighter, refreshing contrast to the hearty chili.

🎉 Hosting a party? Set up a chili toppings bar with options like shredded cheese, sour cream, avocado slices, chopped cilantro, and lime wedges for a customizable experience.

Finished chili in a lavender dutch oven. There is a wooden spoon in the chili, sticking out of the pot to the left.

How to Use Up Leftover Chili

Using leftover chili is an easy way to save time and minimize food waste. It's a versatile ingredient that can be repurposed into various dishes, providing quick and flavorful meals for busy days.

Here are some of my favorite ways to repurpose leftover chili:

Storage and Reheating

How to Store

  • Room Temperature- If serving chili at a party, remember that it should only be kept at room temperature for a maximum of 2 hours.
  • Refrigerator- Store leftover chili in an airtight container in the refrigerator for 3-4 days.
  • Freezer- For more extended storage, place the chili in a freezer-safe plastic bag or container for up to 6 months. I like to portion leftover chili into individual or meal-sized servings for easier reheating.

How to Reheat

  • Stovetop- Transfer leftover chili to a small saucepan and set it over medium-low heat. Add a splash of water to help loosen the chili and prevent it from drying out. Heat, stirring occasionally, until it just begins to simmer.
  • Microwave- Place chili in a microwave-safe bowl. Add a splash of water and cover the bowl with a lid or plate to keep it from splattering. Microwave on HIGH for one minute. Stir, then continue microwaving in 30-second intervals until warmed through.
  • Oven- Preheat the oven to 325°F. Spread the chili into a baking dish, drizzling it with a bit of water if it seems dry. Cover the dish tightly with aluminum foil and bake for 20-30 minutes or until fully warmed through.

🌶️ Quick Tip: Trying to keep the chili warm for a game day party or holiday gathering? Place the chili in a slow cooker and set it to "keep warm."

Make Ahead

Preparing chili in advance is perfect for busy weeks, as it allows flavors to meld for a tastier dish upon reheating—many even prefer it after a day or two in the refrigerator.

To make this chili ahead of time, follow the recipe in its entirety. Once it cools completely, transfer it into airtight containers. Refrigerate for up to 2 days or freeze for longer storage.

Dutch oven chili topped with sour cream and cilantro in a white bowl next to two pieces of cornbread.

Frequently Asked Questions

Do I need a Dutch oven to make this recipe?

While a Dutch oven is recommended for this recipe, you can still make the chili using a large, heavy-bottomed pot with a lid. The key is to have a vessel that can comfortably accommodate all the ingredients and maintain even heat during the cooking process.

Is chili too acidic for cast iron?

It's advised to use an enameled cast iron Dutch oven for chili to avoid potential reactivity with acidic ingredients. If using a regular cast iron pot, it's best not to let the chili sit for an extended period to prevent any reactions with the pan's surface.

Can I make this chili in a slow cooker?

Yes, you can make this recipe in a slow cooker. Brown the meat and sauté the vegetables in a pan first, then transfer everything to the slow cooker and cook on low for 6-8 hours.

Can I double or halve this recipe?

Absolutely! This recipe is flexible and can be easily adjusted to suit your needs. If you'd like to double the batch for a larger crowd or to have leftovers, simply double all the ingredient quantities. Conversely, if you'd like to make a smaller batch, you can halve the ingredient amounts. Just be sure to adjust cooking times and pot size accordingly.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Chili Recipes

📖 Recipe

A bowl of Dutch oven chili topped with sour cream and cilantro. The dish is next to a small jar of chili seasoning and a piece of cornbread.
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Dutch Oven Chili

This Dutch Oven Chili is rich, hearty, and loaded with flavorful ground beef, beans, and spices. Easy to make with just one pot, this stovetop chili recipe is perfect for a quick weeknight meal. Serve it with sour cream, cheddar cheese, and cilantro for the ultimate comfort food dish.
Course Main Course, Soup
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6 servings
Calories 371kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 2 tablespoons olive oil
  • 1 medium yellow onion diced
  • 1 jalapeño minced
  • 2 cloves garlic minced
  • 1 pound ground beef 90-93% lean
  • 4 tablespoons chili seasoning blend
  • 1 14.5-ounce can diced tomatoes
  • 1 cup water
  • 1 large red or green bell pepper diced
  • 1 15.5-ounce can black beans drained and rinsed
  • 1 15.5-ounce can kidney beans drained and rinsed

Instructions

  • Heat the olive oil in a large Dutch oven over medium heat. Add the diced onion, minced jalapeño, and minced garlic. Sauté for 5-7 minutes or until the vegetables are softened and beginning to brown.
    2 tablespoons olive oil, 1 medium yellow onion, 1 jalapeño, 2 cloves garlic
  • Push the vegetables aside and add the ground beef. Cook, breaking it up into small pieces with a wooden spoon, until it is browned and cooked through.
    1 pound ground beef
  • Sprinkle in the chili seasoning blend and mix it thoroughly with the ground beef until well coated. Cook for an additional 2 minutes to let the spices release their flavor.
    4 tablespoons chili seasoning blend
  • Reduce the heat to medium-low and pour in the diced tomatoes and water, scraping any cooked-on bits from the bottom of the pot. Stir in the diced bell pepper, black beans, and kidney beans until well combined.
    1 14.5-ounce can diced tomatoes, 1 cup water, 1 large red or green bell pepper, 1 15.5-ounce can black beans, 1 15.5-ounce can kidney beans
  • Bring the chili to a simmer, then cover and reduce the heat to low. Simmer for 25-30 minutes or until the peppers and tomatoes have softened.
  • Remove the lid and crush some of the beans to release their starches, naturally thickening the chili. Simmer, uncovered, for an additional 5-10 minutes or until it reaches your desired consistency.
  • Serve with tortilla chips and your choice of toppings. Enjoy!

Notes

  • Use your own chili seasoning. Store-bought chili seasoning often includes additives like anti-caking agents, thickeners, and sugars. Making your own chili seasoning blend gives you full control over the flavor without these extras.
  • Storage: Store leftover chili in an airtight container for up to 4 days in the refrigerator or up to 6 months in the freezer.

Nutrition

Serving: 1serving | Calories: 371kcal | Carbohydrates: 35g | Protein: 32g | Fat: 12.5g | Saturated Fat: 3.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 67mg | Sodium: 991mg | Potassium: 1129mg | Fiber: 10g | Sugar: 5g | Vitamin C: 34mg | Calcium: 92mg | Iron: 5.4mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Homemade Chili Seasoning

This Homemade Chili Seasoning strikes the perfect balance between spicy, sweet, and smoky for a delicious bowl of chili you’ll crave again and again. Made without any unnecessary ingredients, this homemade spice blend recipe is easily customizable to suit your tastes. Try it with chili, tacos, grilled meats, eggs, and more.

A spoonful of homemade chili seasoning being held above a jar of chili seasoning and a bowl of chili.

One of the easiest ways to take your chili to the next level is to use your own chili seasoning blend.

Not only does homemade chili seasoning taste fresher and more flavorful, but it can also be customized to suit your personal taste preferences.

Plus, by making chili seasoning from scratch, you avoid the unnecessary ingredients and fillers, like sugars, starches, and excess sodium, often found in store-bought packets.

Today, I’m walking you through how to make the best homemade chili seasoning, including which ingredients to use, tips that will guarantee it stays fresher for longer, and some of my favorite ways to use this easy chili seasoning recipe.

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Why You'll Love This Recipe

  • Quick & Easy- If you're new to cooking from scratch, making homemade spice blends is a great place to start. They're quick, easy, and fun to make!
  • Flavorful- No seasoning packet can compare to the flavor of a fresh, homemade spice blend.
  • Customizable- One of the best parts of making your own homemade chili seasoning from scratch is that it's easily customizable. Adjust the saltiness, spiciness, and other ingredients to suit your tastes.
  • Budget-Friendly- Making your own seasoning blend can be more cost-effective than buying pre-packaged versions, especially if you buy spices in bulk.
  • No Unnecessary Ingredients- Avoid added ingredients and fillers, such as anti-caking agents, sugar, and flour, often found in seasoning packets.
  • Great for Gifting- Homemade spice blends make a fun and creative edible gift you can share with family and friends.

Ingredient Notes

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Chili Powder- The foundational flavor for classic chili, chili powder has a warm, earthy flavor with a mild heat.
  • Cumin- Warm, pungent, earthy, and slightly citrusy, cumin adds depth to chili seasoning and pairs well with chili powder.
  • Onion Powder- Onion powder adds a sweet onion flavor to the chili seasoning.
  • Smoked Paprika- Smoky and mildly spicy with a hint of sweetness, smoked paprika rounds out the flavor profile of this chili seasoning.
  • Kosher Salt- Enhances the flavor of the other spices. Opt for kosher salt since it does not contain added ingredients like table salt often does.
  • Garlic Powder- Lends a savory garlic flavor to the chili seasoning.
  • Black Pepper- Use freshly ground black pepper for the best flavor.
  • Cayenne Pepper- Gives the chili seasoning a spicy kick. Adjust the amount of cayenne pepper to suit your tolerance for spicy foods.

🌱 Sustainability Tip: Try making your own spices from scratch! Garlic powder, onion powder, and cayenne pepper are fun and easy to make at home.

The ingredients to make homemade chili seasoning. Each ingredient is labeled with text. They include chili powder, cumin, garlic powder, paprika, onion powder, cayenne, salt, and pepper.

Substitutions and Variations

Here are a few ways you can try customizing this easy chili seasoning recipe to fit your diet and taste preferences.

Substitutions

  • Chili Powder- A combination of paprika and cayenne pepper can be used to replicate the flavor and spice of chili powder.
  • Cumin- Ground coriander has a similar flavor profile to cumin, although it's not exactly the same.
  • Onion Powder- Swap onion powder for one tablespoon of dried onion flakes.
  • Smoked Paprika- Replace smoked paprika with hot paprika, sweet paprika, or additional chili powder.
  • Kosher Salt- Substitute kosher salt with coarse ground sea salt or table salt. If using table salt, start with half the amount called for in the recipe and adjust to taste.
  • Garlic Powder- Use one teaspoon of dried minced garlic in place of garlic powder.
  • Black Pepper- Swap black pepper for white pepper to give the chili seasoning a slightly different flavor.
  • Cayenne Pepper- Red pepper flakes can be used in place of cayenne pepper. For less heat, use more chili powder or smoked paprika.
A small glass jar of chili seasoning showing each individual spice in layers before being mixed together. There is a bowl of chili in the background.

Variations

  • Chipotle- Substitute some or all of the chili powder with chipotle powder for a smokier, spicier flavor profile.
  • Chili Lime- Add dehydrated lime zest to give the chili seasoning a pop of citrus flavor.
  • Herbed- Dried herbs like oregano, thyme, or basil can give the chili seasoning an additional layer of flavor.
  • Sweet- Adding brown sugar and warm spices like cinnamon and nutmeg can give the chili seasoning a sweeter flavor profile.
  • Flour- While many store-bought chili seasoning packets contain flour for thickening, this homemade blend skips it. If desired, add one tablespoon of all-purpose flour to achieve a thicker consistency in your dishes.

Equipment Notes

Here are some notes on any special equipment I used to make this recipe.

  • Spice Jar- A small glass jar or food-grade plastic container with an airtight seal works best for maintaining freshness. Ensure the container is clean and completely dry before adding the spices.
  • Labels (optional)- Use labels to mark your homemade spice blends with the date they were prepared to keep track of their freshness.
  • Spice Grinder (optional)- For the freshest-tasting tasting chili seasoning, consider grinding whole spices using a spice grinder.

How to Make Homemade Chili Seasoning

Here is how to make chili seasoning from scratch.

Step 1: Prepare the seasoning. Combine all ingredients in a small jar or airtight container. Seal and shake well to blend evenly.

Step 2: Store and use. Store in a cool, dark place for up to 6 months. Use in chili, tacos, soups, stews, or as a meat rub.

This homemade chili seasoning equals one store-bought packet, perfect for a 6-serving batch of chili with one pound of ground meat.

A small glass jar of homemade chili seasoning.

Tips for Success

Make this easy homemade chili seasoning blend successfully the first time using these helpful kitchen tips.

  • Choose the right container. Use a glass jar or food-grade plastic storage container to maintain optimal freshness and flavor.
  • Use fresh spices. Older spices probably won't have much flavor. For the best chili seasoning, use fresh, high-quality spices.
  • Avoid moisture. Ensure all equipment and containers are completely dry to prevent clumping.
  • Store properly. Store your homemade chili seasoning mix in a cool, dark place and avoid exposure to heat or moisture.
  • Label and date. Consider labeling the container with the preparation date for easy tracking of freshness.
  • Get creative. Chili seasoning isn't just for chili! Try it in tacos, soups, stews, or as a rub for grilled meats.
  • Customize. Feel free to adjust the quantities of spices to suit your taste preferences.

Troubleshooting

  • Clumping- If the seasoning clumps, it's likely due to exposure to moisture. Ensure all equipment and containers are completely dry before blending or storing.
  • Lacks Flavor- If the seasoning lacks flavor, it might be due to using older or stale spices. Always use fresh, high-quality ingredients for the best results.
  • Too Spicy- Add more of the other ingredients to dilute the spiciness. Reduce or eliminate the cayenne pepper in your next batch of seasoning for chili if it's too spicy.
  • Saltiness- Adjust the amount of salt to suit your personal taste preference and diet restrictions. Omit the salt entirely for a salt-free chili seasoning.

How to Use Homemade Chili Seasoning

Don't limit this homemade chili seasoning to just chili! It's a versatile blend that can be used to spice up a variety of your favorite dishes.

From classic chili to chicken tacos, Mexican-inspired dishes naturally pair well with chili spices. Try it with stovetop beef chili, turkey pumpkin chili, shredded chicken tacos, grilled shrimp tacos, and ground beef nachos.

Use this chili mix as a meat rub for grilling, roasting, or searing meats and seafood. It's perfect for grilled steak tips, chicken breasts, shrimp skewers, pan-seared chicken, and whole roasted chicken.

Finally, use this homemade chili spice blend to season a variety of other dishes such as cilantro lime rice or roasted Brussels sprouts.

A small glass jar of chili seasoning with a spoon in it next to a bowl of chili.

How to Store

  • Room Temperature- Store homemade chili seasoning in an airtight container in a cool, dry place for up to 6 months.
  • Refrigerator & Freezer- It is not recommended to store spices in the refrigerator or freezer. This can introduce moisture, which may lead to clumping and degrade the quality of the spices over time.

Make Ahead

This homemade chili seasoning is perfect for making ahead because it has such a long shelf life.

In fact, I suggest making a larger batch by doubling or tripling the recipe. This way, you'll always have your custom chili blend ready to enhance your favorite dishes whenever you need it.

🎁 Edible Gift Idea: Gifting a small jar of homemade chili seasoning is a unique and thoughtful present for special occasions like holidays and birthdays.

A small glass jar of chili seasoning tipped over with some of the seasoning spilling out. Out of focus in the background is a bowl of chili.

Frequently Asked Questions

How much chili seasoning per pound of meat?

This homemade chili seasoning makes 4 tablespoons, is equivalent to one store-bought packet, and is just right for one pound of ground meat.

What can I do if my seasoning turns out too spicy?

To reduce spiciness, you can add more of the other ingredients in the recipe. You can also dilute the spiciness by adding dairy to the dish you're using the chili seasoning in.

How do I know if my spices are still fresh?

Spices lose potency over time. A good rule of thumb is to give them a sniff - if they lack a strong aroma, it might be time to replace them.

Is this homemade chili seasoning gluten-free?

Yes, this homemade chili seasoning mix recipe is gluten-free since it does not contain flour. However, it's recommended to double-check the labels of individual spice containers to ensure there hasn't been any cross-contamination during production.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

My Favorite Chili Recipes

📖 Recipe

A spoonful of homemade chili seasoning being held above a jar of chili seasoning and a bowl of chili.
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5 from 2 votes

Homemade Chili Seasoning

This Homemade Chili Seasoning strikes the perfect balance between spicy, sweet, and smoky for a delicious bowl of chili you’ll crave again and again. Made without any unnecessary ingredients, this homemade spice blend recipe is easily customizable to suit your tastes. Try it with chili, tacos, grilled meats, eggs, and more.
Course Seasonings, Spices
Cuisine American
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Servings 4 tablespoons
Calories 20kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 2 tablespoons chili powder
  • ½ tablespoon cumin
  • 1 ½ teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • ¼ teaspoon cayenne pepper

Instructions

  • Combine all ingredients in a small jar or airtight container. Seal and shake well to blend evenly.
  • Store in a cool, dry place for up to 6 months. Use in chili, tacos, soups, stews, or as a meat rub.
  • Note: This homemade chili seasoning equals one store-bought packet, perfect for a 6-serving batch of chili with one pound of ground meat.

Notes

  • Use fresh spices. Older spices probably won't have much flavor. For the best chili seasoning, use fresh, high-quality spices.
  • Avoid moisture. Ensure all equipment and containers are completely dry to prevent clumping.
  • Storage: Store in an airtight container in a cool, dark, and dry place for up to 6 months. Avoid exposure to heat or moisture, as this can affect its shelf life.

Nutrition

Serving: 1tablespoon | Calories: 20kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Polyunsaturated Fat: 0.5g | Sodium: 397mg | Potassium: 120mg | Fiber: 2g | Sugar: 0.5g | Calcium: 26mg | Iron: 1.4mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

The Best Homemade Ketchup

This Homemade Ketchup has a tangy, lightly sweetened, and rich tomato flavor that tastes so much better than store-bought ketchup. It’s easy to make, customizable, and better for you, too! Start making your own pantry staples today with this beginner-friendly condiment recipe.

A plate of fries with a small jar of homemade ketchup. There's a hand dipping a fry into the ketchup.

I find it so satisfying to make pantry staples, like ketchup, from scratch.

In a world where buying condiments is the norm, it surprises many to discover how quick, easy, and delicious homemade condiments can be.

This homemade ketchup recipe is slow-simmered on the stovetop and uses both crushed tomatoes and tomato paste. It has a rich, vibrant tomato flavor with the perfect balance of sweetness and tanginess.

Today, I’m walking you through how to make the best homemade ketchup, including which ingredients to use, tips that will guarantee it turns out right the first time, and some of my favorite ways to use this healthy ketchup recipe.

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredient Notes

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Crushed Tomatoes- Cooking down crushed tomatoes gives the ketchup a fresher, more vibrant flavor and better consistency compared to ketchup made with just tomato paste.
  • Tomato Paste- Adds a rich, intense tomato flavor to the ketchup. Cooking the tomato paste in oil brings out its natural sweetness.
  • Brown Sugar- Sweetens the ketchup, adding notes of caramel that pair well with the warm spices.
  • Apple Cider Vinegar- Provides a tangy, fruity acidity that balances the sweetness of the ketchup.
  • Sweet Onion- Adds a mild, sweet onion flavor to the ketchup. Using fresh onion instead of onion powder gives the ketchup more depth of flavor.
  • Garlic- Freshly minced garlic adds a savory, aromatic flavor.
  • Olive Oil- Cooking the onion, garlic, and tomato paste in olive oil intensifies their flavor.
  • Kosher Salt- Balances and enhances the other flavors. Kosher salt is preferred because it doesn't contain anti-caking agents and added sugar like table salt often does.
  • Spices- A blend of mustard powder, cloves, and allspice gives the ketchup a warm, complex flavor profile.
The ingredients to make homemade ketchup. Each ingredient is labeled with text. They include tomato paste, crushed tomatoes, brown sugar, apple cider vinegar, onion, garlic, spices, kosher salt, and olive oil.

Tips for Success

  • Choose high-quality ingredients. Use fresh onions and garlic and high-quality tomato products for the best flavor and texture.
  • Blend well. Thoroughly blend the ketchup until smooth. An immersion blender works well for this, but a regular blender may also be used.
  • Season to taste. Once the ketchup has finished simmering, taste for seasoning and add more sugar, vinegar, salt, or spices to suit your tastes.
  • Use a mesh sieve. Ketchup not as smooth as you'd like? Use a fine mesh sieve to strain out any remaining texture for a perfectly silky finish.
  • Cool before serving. The flavor of the ketchup develops as it cools. Allow the ketchup to cool before serving for the best flavor.
  • Label and date. Ketchup will last at least one month in the refrigerator. Be sure to label and date it to keep track of freshness.

How to Make Homemade Ketchup

Here is how to make ketchup from scratch.

Step 1: Sauté the aromatics. Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add the diced sweet onion and sauté for 5-7 minutes until softened. Then, add the minced garlic and cook for an additional 30 seconds.

Onion and garlic sautéing in olive oil in a stainless steel skillet.

Step 2: Add tomato paste. Stir in 2 tablespoons of tomato paste and cook for 1-2 minutes to intensify its flavor.

Tomato paste, onion, and garlic sautéing in a stainless steel skillet.

Step 3: Add remaining ingredients. Reduce heat to low. Pour in the crushed tomatoes, making sure to scrape the bottom of the pan to release any cooked-on bits. Add brown sugar, apple cider vinegar, and spices. Mix until well combined.

Crushed tomatoes and aromatics in a stainless steel pot.
Vinegar, brown sugar, and spices added to the crushed tomatoes in a stainless steel skillet.

Step 4: Puree the ketchup. Using an immersion blender directly in the saucepan, puree the mixture until smooth. Alternatively, transfer the mixture to a blender and carefully puree in batches.

An immersion blender blending the crushed tomatoes and aromatics together.

Step 5: Simmer the ketchup. Bring the mixture to a gentle simmer. Let it simmer uncovered for 1 ½ to 2 hours, or until the ketchup reaches your desired consistency. Use a splatter screen if needed to minimize mess.

Step 6: Strain ketchup (optional). After simmering, let the ketchup cool slightly. Optionally, pass it through a fine mesh sieve to achieve an even smoother consistency.

Homemade ketchup reducing in a stainless steel skillet.
A wooden spoon holding some homemade ketchup above the pot.

Step 6: Cool and serve. Transfer the ketchup to a glass jar or storage container and allow it to cool completely before serving. Enjoy!

A jar of homemade ketchup on a plate of steak fries.

How to Store

  • Refrigerator- Store homemade ketchup in a sealed glass jar or airtight container in the refrigerator for up to one month.
  • Freezer- Freeze ketchup in a freezer-safe plastic bag or storage container for up to 6 months.

Canning Homemade Ketchup

Homemade ketchup can safely be preserved using the water bath canning method because of the acidity of the vinegar and tomatoes.

If you want to can this homemade ketchup recipe, follow these steps:

  1. Fill the jars. After you prepare your homemade ketchup, carefully ladle it into sterilized jars while it's still hot. Leave about ½ inch of headspace to allow for expansion.
  2. Screw on the lids. Stir to remove air bubbles and wipe the jar rims clean with a clean, damp towel. Place the sterilized lids onto the jars and screw on the bands until they are just snug, but not overly tight.
  3. Place in water bath. Using a jar lifter, carefully lower the filled jars into a simmering water bath. Ensure the jars are fully submerged with at least 1-2 inches of water above the lids.
  4. Process the jars. Process the jars ina boiling water bath for about 15 minutes.
  5. Allow the jars to cool. Using the jar lifter, carefully lift the jars out of the water and place them on a clean towel or cooling rack. Allow them to cool undisturbed for 12-24 hours.
  6. Check for proper sealing. After cooling, press down on the center of each lid. If it doesn't flex and makes a popping sound, the jar is sealed properly.
  7. Label and store. Label the sealed jars with the date and store them in a cool, dark place. Store properly sealed jars for up to a year.

Always follow proper canning guidelines when canning ketchup. And if you have any doubts about the safety of a jar, it's best to refrigerate and consume it promptly.

This recipe yields approximately one pint-sized jar (plus a little extra).

A small glass jar of homemade ketchup on a plate of fries.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Condiment Recipes

📖 Recipe

A plate of fries with a small jar of homemade ketchup. There's a hand dipping a fry into the ketchup.
Print Pin Save

Homemade Ketchup

This Homemade Ketchup has a tangy, lightly sweetened, and rich tomato flavor that tastes so much better than store-bought ketchup. It’s easy to make, customizable, and better for you, too! Start making your own pantry staples today with this beginner-friendly condiment recipe.
Course Condiment, Sauces
Cuisine American
Prep Time 10 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 20 minutes
Servings 40 tablespoons
Calories 25kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 2 tablespoons olive oil
  • 1 medium sweet onion diced
  • 3 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1 28-ounce can crushed tomatoes
  • ½ cup brown sugar packed
  • ¼ cup apple cider vinegar
  • 1 teaspoon kosher salt
  • ½ teaspoon ground mustard
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon allspice

Instructions

  • Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add diced sweet onion and sauté for 5-7 minutes until softened. Then, add the minced garlic and cook for an additional 30 seconds.
    2 tablespoons olive oil, 1 medium sweet onion, 3 cloves garlic
  • Stir in 2 tablespoons of tomato paste and cook for 1-2 minutes to intensify its flavor.
    2 tablespoons tomato paste
  • Reduce heat to low. Pour in the crushed tomatoes, making sure to scrape the bottom of the pan to release any cooked-on bits. Add brown sugar, apple cider vinegar, and spices. Mix until well combined.
    1 28-ounce can crushed tomatoes, ½ cup brown sugar, ¼ cup apple cider vinegar, 1 teaspoon kosher salt, ½ teaspoon ground mustard, ⅛ teaspoon ground cloves, ⅛ teaspoon allspice
  • Using an immersion blender directly in the saucepan, puree the mixture until smooth. Alternatively, transfer the mixture to a blender and carefully puree in batches.
  • Bring the mixture to a gentle simmer. Let it simmer uncovered for 1 ½ to 2 hours, or until the ketchup reaches your desired consistency. Use a splatter screen if needed to minimize mess.
  • After simmering, let the ketchup cool slightly. Optionally, pass it through a fine mesh sieve to achieve an even smoother consistency.
  • Transfer the ketchup to a glass jar or storage container and allow it to cool completely before serving. Enjoy!

Notes

  • Quick Tip: Ketchup not as smooth as you'd like? Use a fine mesh sieve to strain out any remaining texture for a perfectly silky finish.
  • Storage: Store ketchup in a glass jar or airtight container in the refrigerator for up to one month or in the freezer for up to 6 months.
  • Make Ahead: Homemade ketchup actually tastes better after a day or two because the flavors have had time to melt together. So, it's perfect for making ahead!

Nutrition

Serving: 1tablespoon | Calories: 25kcal | Carbohydrates: 5g | Protein: 0.5g | Fat: 0.5g | Monounsaturated Fat: 0.5g | Sodium: 66mg | Potassium: 76mg | Fiber: 0.5g | Sugar: 4g | Vitamin C: 2mg | Calcium: 10.5mg | Iron: 0.3mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Easy Homemade Salsa (For Dipping, Topping, and More!)

This Homemade Salsa is made with the freshest ingredients for a bold, authentic dip and condiment that pairs perfectly with all of your favorite summer dishes. It's versatile, easy to make, and ready in just 20 minutes.

A small white serving bowl of homemade tomato salsa surrounded by tortilla chips.

When my garden is bursting with homegrown tomatoes, jalapeños, onions, and cilantro, you know what I can't resist? Yep, you guessed it - my go-to, homemade salsa recipe.

Fresh salsa is not just for tortilla chips. In fact, it's one of my favorite homemade condiments.

This restaurant-style salsa complements grilled meats, salads, tacos, quesadillas, omelets, scrambled eggs, and more.

Today, I’m walking you through how to make the best homemade salsa, including which ingredients to use, tips that will guarantee it turns out right the first time, and some of my favorite ways to use this easy salsa recipe.

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Why You'll Love This Recipe

  • Quick & Easy- With the help of a food processor, making homemade salsa is quick and easy! In just 20 minutes, you can have this flavorful Mexican dip ready to serve.
  • Fresh Ingredients- This homemade salsa recipe uses only fresh ingredients for an authentic flavor that tastes better than store-bought salsa.
  • Healthy- Making your own salsa is not only a great way to enjoy fresh vegetables, but it also allows you to better control the ingredients you're eating.
  • Customizable- The flavor of this salsa can easily be adjusted to suit your personal tastes. Want more heat? Add another jalapeño. Like things a little sweeter? Add a bit more sugar.
  • Perfect for Parties- This easy homemade salsa is always a big hit whenever I make it for a summer party.

Ingredient Notes

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Roma Tomatoes- Roma tomatoes are ideal for salsa because they're sweet and firm with thicker flesh and fewer seeds. Remove the seeds to prevent your salsa from becoming too watery.
  • Red Onion- Mild and slightly sweet, red onions give the salsa an oniony flavor without overpowering it. Roughly dice the onion before adding it to the food processor.
  • Jalapeño- Fresh jalapeños give this salsa a little heat. For a milder salsa, remove the seeds and membranes before processing.
  • Cilantro- The fresh, citrus-like flavor of cilantro pairs well with the other ingredients. Roughly chop the cilantro and remove any thick stems.
  • Garlic- Fresh garlic cloves add a bold garlic flavor to the salsa.
  • Lime Juice- Adds a little acidity to the salsa and helps balance the flavors of the other ingredients. Use freshly-squeezed lime juice for the best flavor.
  • Kosher Salt- I prefer to use kosher salt because it does not contain added sugars or anti-caking agents like table salt often does.
  • Granulated Sugar- Just a small amount of sugar balances the acidity of the salsa and brings out the natural sweetness of the tomatoes.
  • Cumin- Ground cumin adds a warm, earthy note to the salsa.

🌱 Sustainability Tip: Try growing your own salsa garden! Not only will your fresh homemade salsa taste amazing, but it's also better for the environment and your health.

The ingredients to make homemade salsa. Each ingredient is labeled with text. They include roma tomatoes, cilantro, jalapeño, lime, onion, garlic, kosher salt, sugar, and cumin.

Substitutions and Variations

Here are a few ways you can try customizing this easy fresh salsa recipe to fit your diet and taste preferences.

Substitutions

  • Roma Tomatoes- Swap Roma tomatoes for any other variety of plum tomatoes you have available. Alternatively, vine-ripened tomatoes or globe tomatoes may also be used.
  • Red Onion- Use sweet onion, white onion, green onions, or shallots in place of red onion.
  • Jalapeño- Replace jalapeño peppers with green bell pepper or poblano peppers for a milder salsa. For a spicier salsa, try using a serrano pepper or habanero pepper.
  • Cilantro- If you're not a fan of cilantro, substitute it with fresh parsley instead.
  • Garlic- Substitute fresh garlic with ½ teaspoon of garlic powder.
  • Lime Juice- While they will give the salsa a slightly different flavor, fresh lemon juice or orange juice can be used in a pinch.
  • Kosher Salt- Swap kosher salt for sea salt or table salt. If using table salt, start with half the amount called for in the recipe and taste to adjust.
  • Granulated Sugar- An equal amount of honey, agave nectar, or maple syrup can be used in place of granulated sugar.
  • Cumin- Substitute cumin for coriander, chili powder, or smoked paprika for a slightly different flavor.
Homemade salsa in a small white bowl surrounded by tortilla chips.

Variations

  • Pico de Gallo- Skip the food processor and finely dice all of the vegetables instead for fresh salsa with a chunkier texture.
  • Sweet- Add diced pineapple, mango, or peaches to give this salsa a sweet, fruity taste.
  • Spicy- Swap the jalapeños for serrano peppers or habanero peppers for an extra spicy homemade salsa.
  • Roasted- Roast the tomatoes, jalapeño, red onion, and garlic in the oven to enhance their natural sweetness and give them a slight char before making the salsa.

Equipment Notes

Here are some notes on any special equipment I used to make this recipe.

  • Food Processor- A good food processor makes quick work of this salsa. For best results, be sure to use a food processor with a bowl large enough to hold all of the ingredients. I love my KitchenAid 13-Cup Food Processor.

How to Make Homemade Salsa

Here is how to make salsa from scratch.

Step 1: Prepare the vegetables. Prepare your vegetables by washing them, quartering and deseeding the Roma tomatoes, dicing the red onion, removing jalapeño seeds and membranes (for milder heat), chopping cilantro (remove thick stems), and mincing the garlic.

All of the prepared vegetables on a green cutting board.

Step 2: Add ingredients to food processor. Place all the ingredients into the bowl of your food processor.

The salsa ingredients in the bowl of a food processor before being blended.

Step 3: Pulse ingredients. Use the food processor to pulse the ingredients together until you reach your preferred salsa consistency. Scrape down the sides of the bowl as needed.

Step 4: Season to taste. Before transferring the salsa to a serving bowl, give it a taste. Adjust the seasoning if necessary.

Homemade tomato salsa in the bowl of a food processor.

Step 5: Refrigerate the salsa. For the best flavor, cover the salsa and refrigerate it for at least 30 minutes before serving. This allows the flavors to meld together.

Step 6: Serve. Serve with your favorite tortilla chips or use it as a topping for tacos, grilled meats, and more!

A clear glass mixing bowl filled with homemade salsa.

Tips for Success

Make these easy homemade salsa successfully the first time using these helpful kitchen tips.

  • Choose fresh ingredients. Whenever possible, use fresh ingredients for the best flavor. Ripe tomatoes, freshly squeezed lime juice, minced fresh garlic, and cilantro all make a more delicious salsa.
  • Don't over-process. Over-processing will result in salsa that is watery and mushy. Pulse and scrape down the sides of the bowl regularly until the salsa reaches your desired consistency.
  • Season to taste. Taste the salsa before serving and add more fresh lime juice, salt, sugar, or spices to suit your personal taste preferences.
  • Let the flavors mingle. After blending the salsa, refrigerate it for at least 30 minutes before serving. This will let the flavors meld together for a better tasting salsa.
  • Strain the liquid off. If the salsa is too watery, use a fine mesh sieve to strain the excess liquid off before serving.

What To Serve With Homemade Salsa

Homemade salsa is endlessly versatile and can be used as a dip, condiment, or topping.

Besides tortilla chips, salsa pairs well with all of your favorite Mexican dishes. Try pairing this fresh tomato salsa with ground beef nachos, chipotle chicken tacos, or tequila lime shrimp tacos.

This salsa also makes a fantastic topping for grilled meats and seafood. I love pairing fresh salsa with grilled steak tips, grilled chicken, grilled shrimp, and burgers.

Finally, bring fresh flavor to breakfast and brunch by serving this salsa with various egg dishes. In particular, scrambled eggs and southwestern-style frittatas pair perfectly with this salsa.

A tortilla chip holding up a scoop of homemade salsa above a bowl.

How to Store

  • Refrigerator- Store homemade salsa with fresh tomatoes in an airtight container in the refrigerator for 4-5 days.
  • Freezer- Fresh, uncooked salsa is best enjoyed within a few days. But, it can be frozen in a pinch. To freeze, drain as much of the liquid out of the salsa as possible before transferring it to a freezer-safe plastic bag. Store in the freezer for up to 3 months. Defrost in the refrigerator overnight before using.

Make Ahead

Whether you're celebrating Cinco de Mayo, Taco Tuesday, or just hosting a summer get-together, this homemade salsa is the perfect make-ahead recipe. It actually tastes better after the flavors and ingredients have had some time to meld together.

Spend more time with your friends and family and less time in the kitchen with this easy salsa recipe.

A small white bowl full of homemade salsa surrounded by tortilla chips.

Frequently Asked Questions

Can I make this salsa recipe without a food processor?

If you don't have a food processor, you can chop all the ingredients by hand using a knife and cutting board. Alternatively, use a blender, but be cautious not to over-blend and make the salsa too smooth.

Can I use canned tomatoes instead of fresh tomatoes?

Yes, you can use canned tomatoes if fresh tomatoes are unavailable. Opt for canned diced tomatoes for the best texture and flavor.

Do you peel tomatoes for salsa?

No, there is no need to peel the tomatoes before adding them to the salsa.

Should homemade salsa be cooked?

Homemade fresh salsa is typically made with raw ingredients, but some variations involve cooking or roasting ingredients. Whether to cook the salsa or not depends on personal preference and the desired flavor profile.

What should I do if my salsa is too watery?

If your salsa becomes too watery, you can strain off excess liquid using a fine mesh sieve before serving.

Can I preserve this salsa using the water bath canning method?

I haven't checked the acidity of the salsa to determine if it's appropriate for water bath canning. Always follow tested and approved canning recipes and guidelines to guarantee the safety of your canned products.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Recipes You May Enjoy

📖 Recipe

A tortilla chip holding up a scoop of homemade salsa above a bowl.
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Homemade Salsa

This Homemade Salsa is made with the freshest ingredients for a bold, authentic dip and condiment that pairs perfectly with all of your favorite summer dishes. It's versatile, easy to make, and ready in just 20 minutes.
Course Condiment, Snack
Cuisine Mexican
Prep Time 20 minutes
Total Time 20 minutes
Servings 6 ¼-cup servings
Calories 25kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 7-8 roma tomatoes quartered and deseeded
  • ½ medium red onion diced
  • 2 jalapeños ends trimmed, seeds and membrane removed if desired
  • ½ cup cilantro thick stems removed
  • 2 cloves garlic minced
  • ½ lime juiced
  • 1 teaspoon kosher salt
  • ½ teaspoon granulated sugar
  • ¼ teaspoon ground cumin

Instructions

  • Prepare your vegetables by washing them, quartering and deseeding the Roma tomatoes, dicing the red onion, removing jalapeño seeds and membranes (for milder heat), chopping cilantro (remove thick stems), and mincing the garlic.
    7-8 roma tomatoes, ½ medium red onion, 2 jalapeños, ½ cup cilantro, 2 cloves garlic
  • Place all the ingredients, including the lime juice and spices, into the bowl of your food processor.
    ½ lime, 1 teaspoon kosher salt, ½ teaspoon granulated sugar, ¼ teaspoon ground cumin
  • Use the food processor to pulse the ingredients together until you reach your preferred salsa consistency. Pulse less for a chunkier texture and more for a smoother texture. Scrape down the sides of the bowl as needed.
  • Before transferring the salsa to a serving bowl, give it a taste. Adjust the seasoning if necessary. You can add more salt, lime juice, sugar, or spice to suit your tastes.
  • For the best flavor, cover the salsa and refrigerate it for at least 30 minutes before serving. This allows the flavors to meld together.
  • Serve with your favorite tortilla chips or use it as a topping for tacos, grilled meats, and more!

Notes

  • Choose fresh ingredients. Whenever possible, use fresh ingredients for the best flavor. Ripe tomatoes, freshly squeezed lime juice, minced fresh garlic, and cilantro all make a more delicious salsa.
  • Strain the liquid off. If the salsa is too watery, use a fine mesh sieve to strain the excess liquid off before serving.
  • Storage: Store homemade salsa in an airtight container in the refrigerator for up to 5 days.

Nutrition

Serving: 1serving | Calories: 25kcal | Carbohydrates: 6g | Protein: 1g | Sodium: 192mg | Potassium: 236mg | Fiber: 1.5g | Sugar: 3g | Vitamin C: 30mg | Calcium: 15mg | Iron: 0.3mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Quick Pickled Banana Peppers

These Pickled Banana Peppers are the perfect way to preserve your summer harvest. Easy to make with just a saucepan and glass jar, this quick refrigerator pickle recipe requires no special canning equipment. Serve them with snack boards, sandwiches, salads, burgers, pizza, and so much more.

A fork holding a few sliced pickled banana peppers above a jar.

My love for pickled banana peppers started with a simple seed packet mix-up.

What I thought were jalapeño pepper seeds actually turned out to be banana peppers. And at first, I was a little disappointed.

What was I going to do with a bunch of banana peppers?

Little did I know that these tangy, crunchy, savory pickled peppers would soon become a staple in my kitchen. From sandwiches and burgers to pizza and nachos, the versatility of pickled banana peppers is endless.

Today, I’m walking you through how to make the best pickled banana peppers, including which ingredients to use, tips that will guarantee they turn out right the first time, and some of my favorite ways to use this easy pickled peppers recipe.

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Why You'll Love This Recipe

  • Quick & Easy- Refrigerator pickled banana peppers only take 20 minutes to prepare and require just a few simple ingredients. The hardest part is waiting for them to finish brining!
  • No Canning Required- No need to boil your jars or break out the canning equipment for this quick pickled banana pepper recipe. It's home food preservation made easy!
  • Flavorful- Homemade pickled banana peppers taste fresher and more flavorful than store-bought.
  • Versatile- Enjoy these pickled peppers as a snack, as part of a charcuterie board, or on pizza, sandwiches, salads, and more.
  • Preserve Your Harvest- If you have more banana peppers in your garden than you know what to do with, this easy pickling recipe is a great way to preserve them for months to come.
  • Great for Gifting- It may be summer now, but the holiday season will soon be upon us. Homemade pickled peppers are a delicious, thoughtful, and unique gift your friends and family will love.

Ingredient Notes

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Banana Peppers- Slightly sweet and mild, banana peppers are perfect for pickling. Choose yellow, unripe banana peppers for a crispier, crunchier texture.
  • Garlic- Crushed fresh garlic cloves infuse the brine with a savory garlic flavor.
  • White Vinegar- A great choice for pickling, white vinegar is clear and has a neutral, tangy flavor. The acidity of the vinegar helps preserve the banana peppers.
  • Water- Used to dilute the vinegar and balance the acidity of the brining liquid.
  • Kosher Salt- Kosher salt or pickling salt is preferred for pickling because it does not contain additives like iodine and anti-caking agents that can affect the brine's clarity and taste.
  • Granulated Sugar- Balances the acidity, adds a touch of sweetness, and aids in preserving the peppers.
  • Mustard Seeds- Adds a slightly spicy, tangy flavor to the brining liquid.
  • Black Pepper- Either whole black peppercorns or coarse ground black pepper can be used in this recipe.

🌱 Sustainability Tip: Choose locally-grown banana peppers or grow them in your own garden to reduce the environmental impact of food transportation.

The ingredients to make quick pickled banana peppers. Each ingredient is labeled with text. They include banana peppers, white vinegar, water, kosher salt, mustard seeds, pepper, garlic, and granulated sugar.

When to Pick Banana Peppers for Pickling

For optimal pickled banana peppers, harvest them when they reach their mature size of 4-5 inches and have turned pale yellow with shiny skin. This is when they will be the most crunchy.

While they can be picked after they have ripened and turned red, it's best to choose unripe, yellow banana peppers for pickling.

However, banana peppers are enjoyable at any ripeness, so don't worry too much about timing!

Several unripe, yellow banana peppers on a banana pepper plant.

Substitutions and Variations

Here are a few ways you can try customizing this quick pickled banana peppers recipe to fit your diet and taste preferences.

Substitutions

  • Banana Peppers- Swap banana peppers for Hungarian wax peppers, pepperoncini peppers, or jalapeño peppers.
  • Garlic- Replace fresh garlic cloves with 1 teaspoon of garlic powder. Alternatively, use sliced shallots or red onion to give the pickles a different flavor.
  • White Vinegar- Apple cider vinegar can be used in place of distilled white vinegar.
  • Kosher Salt- Substitute kosher salt with pickling salt or sea salt. It is not recommended to use table salt for pickling.
  • Granulated Sugar- Swap granulated sugar for honey or maple syrup to give the pickles a slightly different flavor.
  • Mustard Seeds- Use a ¼ teaspoon of mustard powder in place of whole mustard seeds.
  • Black Peppercorn- For a spicier pickling brine, replace black peppercorn with red pepper flakes.
Two jars of quick pickled banana peppers with a head of garlic leaning against one of the jars.

Variations

  • Sweet- Omit the kosher salt, black pepper, and garlic. Add ⅓ to ½ cup of granulated sugar to the brine to make sweet pickled banana peppers.
  • Spicy- For spicy pickled banana peppers, add a few sliced jalapeños or another chili pepper into the mix. Alternatively, add red pepper flakes to the brining liquid.
  • Pepper Medley- Have a variety of peppers growing in your garden? This quick pickle recipe can be used to preserve them all. Mix, match, and get creative with your pickled peppers!

Equipment Notes

Here are some notes on any special equipment I used to make this recipe.

  • Saucepan with Pour Spout- A small saucepan made with stainless steel or another non-reactive material works best. Using a saucepan with a pour spout makes pouring the brine over the peppers super easy.
  • Glass Mason Jars- This recipe is written to make one pint-sized mason jar full of pickled banana peppers. Always use a clean jar with a tight-fitting lid that is free from rust.

How to Make Pickled Banana Peppers

Here is how to pickle banana peppers.

Step 1: Prepare the brine. In a small saucepan, combine the kosher salt, granulated sugar, mustard seeds, and black peppercorns. Pour in the white vinegar and water, stirring to combine.

Step 2: Heat the brine. Place the saucepan over medium-low heat and heat the mixture until it's hot but not boiling, making sure to whisk occasionally so the salt and sugar fully dissolve. Once hot, remove the saucepan from the heat and set it aside to cool slightly while you work on the peppers.

Kosher salt, granulated sugar, whole mustard seeds, and freshly ground black pepper in a stainless steel pot.
The pickled banana pepper brine in a stainless steel pot.

Step 3: Crush the garlic. Crush the 4 cloves of garlic and place them at the bottom of a pint-sized mason jar.

Four cloves of crushed garlic in a glass mason jar.

Step 4: Slice the banana peppers. Trim both ends of the banana peppers and use a small knife to remove the seeds and membranes. It's okay if a few seeds remain, but try to remove most of them. Slice the banana peppers into rings about ¼ to ½ inch thick.

Step 5: Fill the jar with peppers. Place the sliced banana peppers into the mason jar with the crushed garlic.

A hand holding a banana pepper up to the camera to show what it looks like with the seeds and membrane removed.
Sliced banana peppers in a glass mason jar.

Step 6: Add the brine. Carefully pour the brining liquid over peppers and garlic in the jar. Leave about a ½ inch of space at the top of the jar.

Brine being poured over the sliced banana peppers and garlic cloves in a glass mason jar.
One of my banana peppers ripened - still good to use!

Step 7: Seal the jar and cool. Seal the mason jar tightly with the lid. Give the jar a good shake to ensure that every pepper ring is in contact with the brining liquid. Let the jar cool to room temperature on your kitchen counter.

Step 8: Let the peppers pickle. Once cooled, store the jar in the refrigerator. Allow the pickled banana peppers to brine for at least 2 days before enjoying. The longer they sit, the more flavorful they'll become. Pickled banana peppers will last up to 6 months or longer in the refrigerator.

A sealed jar of quick pickled banana peppers on a countertop.

Tips for Success

Make these easy pickled banana peppers successfully the first time using these helpful kitchen tips.

  • Choose fresh peppers. Select fresh, firm banana peppers for the best results. Avoid peppers that are beginning to show signs of spoilage.
  • Remove the membrane and seeds. The membrane and seeds may make the brine taste slightly bitter. For the best flavor, remove the membrane and seeds before pickling banana peppers.
  • Slice the peppers uniformly. Slicing the banana peppers uniformly ensures they will have a consistent texture and flavor.
  • Don't boil the brine. Using brining liquid that is too hot can lead to mushy pickled peppers.
  • Give the jars a shake. After sealing the jar, give it a gentle shake to make sure the brining liquid is evenly distributed among the peppers.
  • Brine for at least 2 days. Allow the pickled banana peppers to brine for at least 2 days before enjoying them. The longer they sit, the more developed and flavorful they will become.
  • Label and date the jars. It's important to keep track of how long the pickles have been stored in the refrigerator so you know how long you have to enjoy them.

What To Do With Pickled Banana Peppers

These savory pickled banana peppers add a tangy pop of flavor to a variety of dishes.

Homemade pickled peppers are a delicious snack. They can also be served as part of a charcuterie board spread or paired with wheat crackers, sourdough bread, or homemade hummus for a more satisfying treat.

A burger, sandwich, or wrap wouldn't be complete without the tangy addition of pickled garlic banana peppers. I always have these pickles handy when I'm serving turkey burgers and bagel sandwiches.

Finally, pickled banana peppers are the perfect topping for pizza, salad, nachos, and more. Add them to mushroom pizza, Caesar salad, pasta salad, or ground beef nachos for a unique flavor.

Two jars of pickled garlic banana peppers. The jar closer to the camera is open and the jar behind it is closed.

How to Store

  • Refrigerator- Store pickled banana peppers in an airtight jar in the refrigerator for up to 6 months. Remember to label the jars with the preparation date and check for any signs of spoilage.
  • Freezer- It is not recommended to freeze pickled banana peppers as this can alter their texture.

How to Tell If Your Pickled Banana Peppers Have Gone Bad

  • Off Odor- If the pickles have a foul or unpleasant odor, this is a clear sign that they have gone bad. Pickled peppers should have a tangy, slightly acidic aroma.
  • Cloudy Brine- If the pickling brine has turned cloudy, it could indicate bacterial growth and spoilage.
  • Visible Mold- Visible mold growth on the surface of the pickles is a definite sign of spoilage. Discard the entire jar if you see any mold.
  • Slimy Texture- Pickled banana peppers that have a slimy or excessively mushy texture have likely gone bad.
  • Unpleasant Taste- If the pickled peppers taste sour, bitter, or otherwise unpleasant, it's a strong indication that they have spoiled.

Make Ahead

This quick pickled banana pepper recipe is perfect for preparing ahead because the peppers need at least 48 hours to brine before they're ready to enjoy. During this brining period, the peppers soak up the flavors and develop their tangy and aromatic taste.

🎁 Edible Gift Idea: Gifting a jar of homemade pickled banana peppers is a wonderful way to celebrate the holiday season, a friend's birthday, or any day of the week.

Sliced pickled banana peppers covered in brine in a glass mason jar.

Frequently Asked Questions

Are pickled banana peppers spicy?

No, banana peppers are not considered a spicy pepper, offering little to no heat and only containing about 500 scoville heat units.

Do I need to sterilize my jars?

Since this is a quick refrigerator pickle recipe, there is no need to sterilize the jars. However, you should always use a clean glass jar, utensils, and cookware to ensure your pickled banana peppers last as long as possible in the refrigerator.

Can I make a smaller or larger batch of pickled peppers?

Yes, you can adjust the recipe to make a smaller or larger batch. Just ensure you maintain the proper vinegar-to-water ratio in the brine and use an appropriate-sized jar.

Why are my pickled banana peppers mushy?

If your brining liquid was too hot before pouring it over the peppers, this could lead to mushy pickles. For crunchy pickled banana peppers, heat the brine until it's steaming hot, but not boiling.

How long will pickled banana peppers last in the refrigerator?

Pickled peppers last for up to 6 months or longer in the refrigerator when properly stored. However, their flavor and texture may change over time.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Snack Recipes

📖 Recipe

A fork holding a few slices of pickled banana peppers above a jar.
Print Pin Save

Pickled Banana Peppers

These Pickled Banana Peppers are the perfect way to preserve your summer harvest. Easy to make with just a saucepan and glass jar, this quick refrigerator pickle recipe requires no special canning equipment. Serve them with snack boards, sandwiches, salads, burgers, pizza, and so much more.
Course Condiment, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 5 minutes
Brine Time 2 days
Total Time 2 days 20 minutes
Servings 1 pint-sized jar
Calories 288kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 1 tablespoon kosher salt
  • 1 teaspoon granulated sugar
  • ½ teaspoon whole mustard seeds
  • ½ teaspoon coarse ground black peppercorn
  • 1 cup white vinegar
  • ½ cup water
  • 4 cloves garlic crushed
  • 10-12 banana peppers

Instructions

  • In a small saucepan, combine the kosher salt, granulated sugar, mustard seeds, and black peppercorns. Pour in the white vinegar and water, stirring to combine.
    1 tablespoon kosher salt, 1 teaspoon granulated sugar, ½ teaspoon whole mustard seeds, ½ teaspoon coarse ground black peppercorn, 1 cup white vinegar, ½ cup water
  • Place the saucepan over medium-low heat and heat the mixture until it's hot but not boiling, making sure to whisk occasionally so the salt and sugar fully dissolve. Once hot, remove the saucepan from the heat and set it aside to cool slightly while you work on the peppers.
  • Crush the 4 cloves of garlic and place them at the bottom of a pint-sized mason jar.
    4 cloves garlic
  • Trim both ends of the banana peppers and use a small knife to remove the seeds and membranes. It's okay if a few seeds remain, but try to remove most of them. Slice the banana peppers into rings about ¼ to ½ inch thick.
    10-12 banana peppers
  • Place the sliced banana peppers into the mason jar with the crushed garlic.
  • Carefully pour the brining liquid over the peppers and garlic in the jar. Leave about a ½ inch of space at the top of the jar.
  • Seal the mason jar tightly with the lid. Give the jar a good shake to ensure that every pepper ring is in contact with the brining liquid. Let the jar cool to room temperature on your kitchen counter.
  • Once cooled, store the jar in the refrigerator. Allow the pickled banana peppers to brine for at least 2 days before enjoying. The longer they sit, the more flavorful they'll become. Pickled banana peppers will last up to 6 months or longer in the refrigerator.

Notes

  • Choose fresh peppers. Select fresh, firm banana peppers for the best results. Avoid peppers that are beginning to show signs of spoilage.
  • Label and date the jars. It's important to keep track of how long the pickles have been stored in the refrigerator so you know how long you have to enjoy them.
  • Storage: Store pickled banana peppers in the refrigerator for up to 6 months (or longer). Freezing is not recommended.

Nutrition

Serving: 1pint-sized jar | Calories: 288kcal | Carbohydrates: 49g | Protein: 13.5g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 0.5g | Sodium: 3469mg | Potassium: 1996mg | Fiber: 26g | Sugar: 19g | Vitamin C: 624mg | Calcium: 153mg | Iron: 3.9mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Turkey Pumpkin White Bean Chili

This Pumpkin White Bean Chili is hearty and flavorful fall comfort food in a bowl. Made entirely in one pot, this easy chili recipe is ready in just 45 minutes and is a breeze to clean up. It’s perfect for both a quick weeknight meal and game day gatherings.

A bowl of pumpkin white bean chili topped with sour cream and cilantro. A white pumpkin-shaped mug filled with chili is next to the bowl to the right.

Is there anything better than a warm, hearty bowl of chili on a crisp fall day?

Filled with lean ground turkey, creamy white beans, and rich pumpkin puree, this homemade pumpkin white bean chili is one of my favorite fall recipes.

The addition of pumpkin beer makes this chili feel wonderfully seasonal. Plus, it's quick and easy to make so it's perfect for those busy weeknights.

Today, I’m walking you through how to make the best turkey pumpkin white bean chili, including which ingredients to use, tips that will guarantee it turns out right the first time, and some of my favorite toppings for this fall-inspired chili recipe.

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Why You'll Love This Recipe

  • Fall Comfort Food- Hearty chili meets fall comfort food in this cozy white bean pumpkin chili recipe.
  • One-Pot- The entire dish comes together in one pot, meaning it's easy to make and easy to clean up!
  • Ready in 45 Minutes- Perfect for a quick fall weeknight dinner, this pumpkin turkey chili is ready in just 45 minutes.
  • Healthy- Made with lean ground turkey, heart-healthy white beans, and fiber-packed pumpkin puree, this satisfying meal will leave you feeling your best.
  • Perfect for Gatherings- Whether you're watching the football game with friends or just having a fall dinner party, this seasonal chili is sure to be a crowd-pleaser.

Ingredient Notes

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Pumpkin Puree- Both homemade pumpkin puree and canned pumpkin puree work well in this recipe.
  • Cannellini Beans- Cannellini beans are a large white bean with a creamy texture and mild flavor. Opt for low-sodium beans and be sure to drain and rinse them before adding them to the chili.
  • Ground Turkey- I like to use 93% lean ground turkey because it has enough fat to give the chili flavor without feeling too rich.
  • Pumpkin Beer- Use your favorite pumpkin beer to add a complex, slightly sweet flavor that pairs well with pumpkin puree.
  • Chicken Stock- Opt for homemade chicken stock or low-sodium chicken stock.
  • Poblano Peppers- An earthy, slightly smoky-tasting pepper with a mild heat.
  • Jalapeño- Remove the seeds and membranes for a milder chili or leave them in to make spicy pumpkin chili.
  • Red Onion- Mild and slightly sweet, red onion pairs well with the peppers and garlic.
  • Garlic- Once cooked, minced garlic adds a subtle garlic flavor throughout the chili.
  • Olive Oil- Use olive oil or any other neutral-flavored cooking oil you prefer.
  • Seasonings- A blend of chili powder, cumin, smoked paprika, cayenne pepper, onion powder, and garlic powder gives this pumpkin chili a smoky, well-balanced flavor.
  • Kosher Salt- I recommend using kosher salt for cooking since it doesn't contain anti-caking agents or added sugars like table salt often does.
The ingredients to make pumpkin white bean chili with ground turkey. Each ingredient is labeled with text. They include cannellini beans, ground turkey, pumpkin beer, chicken stock, jalapeño, garlic, poblano, onion, oil, seasonings, salt, pumpkin puree.

Substitutions and Variations

Here are a few ways you can try customizing this easy turkey pumpkin chili recipe to fit your diet and taste preferences.

Substitutions

  • Pumpkin Puree- Swap pumpkin puree for butternut squash puree or even mashed sweet potato.
  • Cannellini Beans- Substitute cannellini beans with red kidney beans, black beans, pinto beans, or navy beans.
  • Ground Turkey- Use ground chicken, ground beef, or ground pork in place of ground turkey if preferred.
  • Pumpkin Beer- Swap pumpkin beer for another type of beer or use an additional 1 ½ cups of chicken stock.
  • Chicken Stock- Vegetable broth or water can be used in place of chicken stock.
  • Poblano Peppers- Replace poblano peppers with green bell peppers, Anaheim peppers, or cubanelle peppers.
  • Jalapeño- For a spicier chili, use a serrano pepper or habanero pepper in place of the jalapeño. If you prefer a milder chili, use an additional poblano pepper instead of jalapeño.
  • Red Onion- Swap red onion for yellow onion, white onion, or sweet onion.
  • Garlic- Use one teaspoon of garlic powder in place of fresh garlic.
  • Olive Oil- Any neutral-flavored oil, such as avocado oil, canola oil, or vegetable oil, can be used in place of olive oil.
  • Seasonings- Adjust the quantity of spices to suit your taste.
  • Kosher Salt- Use sea salt or table salt in place of kosher salt, if preferred, adjusting to taste.
A white ceramic pumpkin-shaped mug filled with pumpkin white bean chili. Out of focus in the background is a white bowl of chili.

Variations

  • Vegetarian- Swap the chicken stock for vegetable broth and use an extra can of beans in place of the ground turkey to make vegetarian pumpkin white bean chili.
  • Gluten-Free- Use gluten-free beer or additional chicken stock in place of the pumpkin beer to make a gluten-free version of this recipe.
  • Creamy- Stir in a few spoonfuls of sour cream or Greek yogurt once the chili has finished simmering to give it a creamier consistency.
  • Spicy- Replace the jalapeño with a serrano pepper or habanero pepper, or use more cayenne pepper to give the chili a bit more heat.
  • Smoky- Substitute the jalapeño with chipotle pepper in adobo sauce to give the chili a smokier, spicier flavor.
  • Pumpkin Spice- Add ¼ to ½ teaspoon ground cinnamon and a pinch of nutmeg to give the chili a warm, slightly sweet flavor that is perfect for fall.

🌟 Did you know? The secret behind flavorful homemade chili is making your own chili seasoning mix.

How to Make Pumpkin White Bean Chili

Here is how to make this turkey pumpkin chili.

Step 1: Sauté aromatics. Heat the olive oil in a large Dutch oven or pot over medium heat. Add the onion, poblano peppers, jalapeño, garlic, and kosher salt. Sauté the mixture for 5-7 minutes, or until the vegetables are softened and begin to turn brown.

Poblano peppers, jalapeño peppers, red onion, and garlic sautéing in olive oil in a stainless steel pot.

Step 2: Cook the ground turkey. Push the sautéed vegetables to the side of the pot and add the ground turkey. Using a wooden spoon, break the turkey into small pieces as it cooks. Continue cooking until the turkey is no longer pink, approximately 5 minutes.

Cooked ground turkey with diced peppers and onions in a stainless steel skillet.

Step 3: Season the ground turkey. Sprinkle the spices over the cooked turkey. Sauté the mixture for an additional 1-2 minutes, allowing the spices to open up and infuse their flavors into the meat.

Step 4: Deglaze with pumpkin beer. Reduce the heat to medium-low. Pour in the pumpkin beer to deglaze the pot, ensuring you scrape up any flavorful bits stuck to the bottom. Let the beer simmer and reduce for about 5 minutes.

Ground turkey and vegetables seasoned with chili powder, cumin, and other spices.
Ground turkey and vegetables simmering in pumpkin beer.

Step 5: Add pumpkin puree and beans. Whisk in the pumpkin puree until the mixture is smooth and well combined. Then, add the chicken stock and drained cannellini beans. Stir together until well mixed.

Step 6: Simmer and thicken. Bring the chili to a gentle simmer. Allow it to simmer for 10-15 minutes, or until it reaches your desired thickness. Taste the chili for seasoning, adjusting salt and spices if needed.

Pumpkin puree mixed with ground turkey, vegetables, and pumpkin beer.
Chicken stock whisked into pumpkin puree, ground turkey, and vegetables.
Ground turkey pumpkin white bean chili in a stainless steel pot with a wooden spoon sticking out to the left.

Step 7: Garnish and serve. Garnish with your choice of toppings, such as shredded cheese, chopped cilantro, or a dollop of sour cream, and serve.

A bowl of ground turkey white bean chili topped with sour cream and cilantro next to a ceramic orange pumpkin mug.

Pumpkin White Bean Chili (Video)

Tips for Success

Make this easy pumpkin white bean chili successfully the first time using these helpful kitchen tips.

  • Use fresh ingredients. Whenever possible, use fresh ingredients for the best flavor and texture.
  • Choose 93% lean ground turkey. A little fat helps keep the turkey tender and adds to the overall flavor of the chili.
  • Cook the spices. Sautéing the spices in oil opens them up and makes them taste more flavorful.
  • Adjust the consistency. Adjust the consistency of the chili by simmering longer for a thicker chili or adding more chicken stock for a thinner one.
  • Taste for seasoning. Taste your chili as you cook to ensure it's seasoned to your liking. Remember that flavors can intensify as the chili simmers.
  • Let the chili rest. After cooking, let the chili rest for a few minutes before serving. This helps the flavors meld together even more.

Pumpkin Chili Topping Ideas

Toppings are a fun way to personalize your turkey pumpkin white bean chili. Here are some of my favorite topping ideas!

  • Shredded Cheddar Cheese
  • Sour Cream or Greek Yogurt
  • Cilantro Garlic Sauce
  • Sliced Jalapeños
  • Diced Red Onion
  • Pickled Jalapeños
  • Cilantro
  • Avocado
  • Lime Wedges
  • Tortilla Chips
  • Roasted Pumpkin Seeds
  • Salsa or Pico de Gallo
  • Hot Sauce
  • Red Pepper Flakes

What to Serve with Pumpkin White Bean Chili

This pumpkin white bean chili pairs wonderfully with a variety of side dishes to create a balanced and satisfying meal.

One of the most comforting ways to serve this fall-inspired chili is alongside bread or crackers. Some of my favorite pairings include sourdough cornbread, corn muffins, jalapeño cheddar sourdough bread, homemade tortillas, tortilla chips, and crackers.

For a lighter option, pair your pumpkin chili with a salad. Try this arugula quinoa salad, which feature fall flavors.

A few other side dishes that pair well with ground turkey pumpkin chili include cilantro lime rice, maple roasted brussels sprouts, and sautéed butternut squash.

A white bowl of ground turkey pumpkin white bean chili topped with sour cream and cilantro. There is a white ceramic pumpkin mug and an orange cloth napkin out of focus in the background.

Storage and Reheating

How to Store

  • Refrigerator- Store leftover pumpkin white bean chili in an airtight container in the refrigerator for 3-4 days.
  • Freezer- Freeze leftover homemade pumpkin chili in a freezer-safe container for up to 3 months.

How to Reheat

  • Stovetop- Transfer leftover chili to a saucepan and set it over medium-low heat. Add a splash of water or chicken stock to thin the chili if it seems too thick. Heat, stirring occasionally, until warmed through.
  • Microwave- Place leftover pumpkin chili in a microwave-safe bowl and cover with a lid or plate. Add a splash of liquid if the chili seems too thick. Heat on HIGH for 1 minute. Stir and continue heating in 30-second intervals until hot.

Make Ahead

Gearing up for game day or trying to get ahead on meal prep?

Luckily, this pumpkin white bean chili tastes even better when made in advance. The flavors in the chili have a chance to settle and meld together, making for an even more flavorful bowl of comfort.

Simply store it in the refrigerator for up to 4 days or in the freezer for up to 3 months. Then, reheat it on the stovetop or in the microwave and enjoy!

🏈 Serving this pumpkin chili at a game day party? Keep it warm in a slow cooker set to the "warm" setting.

A white bowl of pumpkin white bean chili topped with sour cream and cilantro.

Frequently Asked Questions

Can I make this chili in a slow cooker?

Yes, you can adapt this recipe for a slow cooker. Sauté the vegetables and brown the turkey first, then transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

Can I make this chili for a large crowd?

Absolutely! Simply double or triple the ingredients to scale the recipe for a larger group. Use a big pot or divide the chili into multiple pots if necessary.

Is this turkey pumpkin chili spicy?

The jalapeño peppers and cayenne pepper powder provide mild to moderate heat, but you can increase or decrease the spiciness by altering the amounts or them if preferred.

How can I make my chili more flavorful?

If your chili lacks flavor, try adding a little more salt to enhance the overall taste. Additionally, consider incorporating more spices or seasoning as needed.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Fall Dinner Recipes

📖 Recipe

A bowl of pumpkin white bean chili topped with sour cream and cilantro.
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Pumpkin White Bean Chili

This Pumpkin White Bean Chili is hearty and flavorful fall comfort food in a bowl. Made entirely in one pot, this easy chili recipe is ready in just 45 minutes and is a breeze to clean up. It’s perfect for both a quick weeknight meal and game day gatherings.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 359kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 2 tablespoons olive oil
  • 1 medium red onion diced
  • 3 poblano peppers diced
  • 1 jalapeño pepper minced
  • 4 cloves garlic minced
  • 2 teaspoons kosher salt
  • 1 ¼ pounds ground turkey 93% lean
  • 2 tablespoons chili powder
  • ½ tablespoon cumin
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper
  • 12 ounces pumpkin beer
  • 1 15-ounce can pumpkin puree
  • 2 cups chicken stock low-sodium
  • 2 15-ounce cans cannellini beans drained and rinsed

Instructions

  • Heat the olive oil in a large Dutch oven or pot over medium heat. Add the onion, poblano peppers, jalapeño, garlic, and kosher salt. Sauté the mixture for 5-7 minutes, or until the vegetables are softened and begin to turn brown.
    2 tablespoons olive oil, 1 medium red onion, 3 poblano peppers, 1 jalapeño pepper, 4 cloves garlic, 2 teaspoons kosher salt
  • Push the sautéed vegetables to the side of the pot and add the ground turkey. Using a wooden spoon, break the turkey into small pieces as it cooks. Continue cooking until the turkey is no longer pink, approximately 5 minutes.
    1 ¼ pounds ground turkey
  • Sprinkle the spices over the cooked turkey. Sauté the mixture for an additional 1-2 minutes, allowing the spices to open up and infuse their flavors into the meat.
    2 tablespoons chili powder, ½ tablespoon cumin, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, ¼ teaspoon cayenne pepper
  • Reduce the heat to medium-low. Pour in the pumpkin beer to deglaze the pot, ensuring you scrape up any flavorful bits stuck to the bottom. Let the beer simmer and reduce for about 5 minutes.
    12 ounces pumpkin beer
  • Whisk in the pumpkin puree until the mixture is smooth and well combined. Then, add the chicken stock and drained cannellini beans. Stir together until well mixed.
    1 15-ounce can pumpkin puree, 2 cups chicken stock, 2 15-ounce cans cannellini beans
  • Bring the chili to a gentle simmer. Allow it to simmer for 10-15 minutes, or until it reaches your desired thickness. Taste the chili for seasoning, adjusting salt and spices if needed.
  • Garnish with your choice of toppings, such as shredded cheese, chopped cilantro, or a dollop of sour cream, and serve.

Notes

  • Quick Tip: After cooking, let the chili rest for a few minutes before serving. This helps the flavors meld together even more.
  • Storage: Store leftover pumpkin chili in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months.

Nutrition

Serving: 1serving | Calories: 359kcal | Carbohydrates: 32g | Protein: 29g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3.5g | Cholesterol: 68mg | Sodium: 913mg | Potassium: 860mg | Fiber: 8g | Sugar: 3.5g | Vitamin C: 41mg | Calcium: 146mg | Iron: 6.1mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

San Marzano Tomato Sauce (for Pasta, Pizza, and More!)

This San Marzano Tomato Sauce is made with simple, high-quality ingredients for a rich, authentic-tasting sauce that pairs well with all of your favorite Italian dishes. Quick and beginner-friendly, this easy homemade tomato sauce recipe will have you saying goodbye to the store-bought version forever.

San Marzano tomato sauce garnished with fresh basil leaves. There is a wooden spoon sticking out of the pot of sauce to the left.

Making a simple homemade tomato sauce is a skill every home cook should master. Not only does homemade tomato sauce taste better than jarred sauce, but it also acts as the foundation for a variety of other recipes.

Whether you're cooking an easy weeknight pasta dish or perfecting Nonni’s scratch-made lasagna, having a go-to tomato sauce recipe up your sleeve is a must.

And this San Marzano tomato sauce recipe is mine.

I use this sauce to make everything from sourdough pizzas and calzones to hearty meatballs and lasagna.

Today, I’m walking you through how to make the best San Marzano tomato sauce, including which ingredients to use, tips that will guarantee it turns out right the first time, and some of my favorite ways to use this basic Italian tomato sauce recipe.

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

What are San Marzano Tomatoes?

San Marzano tomatoes are unique plum tomatoes with thick flesh, fewer seeds, and a sweet flavor, making them perfect for a rich Italian sauce. 

Authentic San Marzano tomatoes come only from the San Marzano region in Italy. They’re grown in Mount Vesuvius' volcanic soils in Southern Italy and bear the Denominazione d'Origine Protetta (D.O.P.) seal. 

Look for "Pomodoro San Marzano dell’Agro Sarnese Nocerino D.O.P." on labels for genuine certification.

Why You'll Love This Recipe

  • Authentic Flavor- San Marzano tomatoes give this simple marinara sauce an authentic Italian taste. The flavor is incomparable to jarred tomato sauce.
  • Simple Ingredients- This easy San Marzano tomato sauce only requires 7 simple ingredients to make.
  • Quick & Easy- In just 45 minutes, you can have delicious homemade tomato sauce on the table for your family to devour. 
  • Versatile- This versatile marinara sauce recipe can be used for pasta, meatballs, pizza, dipping, and more!
  • Budget-Friendly- Save money by skipping expensive store-bought tomato sauces and make a large batch of homemade sauce to store in the freezer.
  • Healthy- Many store-bought tomato sauces are made with added sugars, salt, and preservatives. By making tomato sauce from scratch, you can better control the ingredients you eat.

Ingredient Notes

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • San Marzano Tomatoes- San Marzano whole tomatoes are perfect for making tomato sauce because they’re less acidic and sweeter. Look for canned San Marzano tomatoes with the D.O.P. label for authenticity.
  • Extra Virgin Olive Oil- Choose a high-quality extra virgin olive oil for the best, most authentic-tasting Italian red sauce.
  • Onion- Yellow onion is milder in flavor compared to white or red onions, complementing the sauce without overpowering it.
  • Garlic- Crushing the garlic cloves before mincing them helps release their flavor.
  • Italian Seasoning- Italian seasoning is typically a blend of dried herbs like oregano, basil, thyme, marjoram, and rosemary. Sautéing the Italian seasoning in olive oil enhances its flavor.
  • Red Pepper Flakes- A pinch of red pepper flakes adds a subtle heat to the sauce. Adjust the quantity based on your family's spice tolerance.
  • Kosher Salt- Use kosher salt or sea salt for the best flavor. Table salt often contains added sugar and anti-caking agents.

🌱 Sustainability Tip: If you find yourself with leftover San Marzano sauce, don't let it go to waste! Freezing is an excellent way to preserve the sauce for later use.

The ingredients to make San Marzano tomato sauce. Each ingredient is labeled with text. They include San Marzano tomatoes, olive oil, garlic, red pepper flakes, salt, onion, and Italian seasoning.

Substitutions and Variations

Here are a few ways you can try customizing this simple San Marzano tomato sauce recipe to fit your diet and taste preferences.

Substitutions

  • San Marzano Tomatoes- Substitute San Marzano tomatoes for canned whole plum tomatoes or crushed tomatoes. Alternatively, use fresh San Marzano tomatoes if preferred.
  • Extra Virgin Olive Oil- Use another neutral-flavored oil or unsalted butter in place of olive oil.
  • Onion- Swap yellow onion for sweet onion, white onion, red onion, or shallots.
  • Garlic- Substitute 4 cloves of garlic for one teaspoon of garlic powder. Garlic-infused olive oil is also a good substitute for fresh garlic.
  • Italian Seasoning- Replace Italian seasoning with dried oregano or use a blend of dried basil, thyme, rosemary, and oregano. Alternatively, swap the dried herbs for fresh herbs if preferred.
  • Red Pepper Flakes- Cayenne pepper, hot sauce, or freshly ground black pepper can be used in place of red pepper flakes.
  • Kosher Salt- If using table salt, use half the amount called for in the recipe and adjust to taste from there.
A small white plate of cavatappi pasta coated with San Marzano tomato sauce. The pasta dish is garnished with a few leaves of fresh basil and grated parmesan cheese.

Variations

  • Allergen-Friendly- This San Marzano sauce recipe is naturally gluten-free, dairy-free, egg-free, and vegan.
  • Herbed- Simmer herbs like fresh basil, parsley, oregano, and thyme in the sauce while it cooks for a fragrant herb-infused tomato sauce.
  • Wine- Add depth of flavor and complexity to this San Marzano tomato sauce with a splash of red wine or white wine to deglaze the pot.
  • Meat- If you're looking to add some protein to your meal, consider including ground beef, pork, or turkey to create a flavorful meat sauce.
  • Vegetables- Add some fresh veggies to your marinara sauce for a boost of nutrition. Try carrots, zucchini, mushrooms, bell peppers, eggplant, spinach, or kale.
  • Tomato Paste- Add a tablespoon or two of tomato paste when sautéing the aromatics to give this sauce a richer tomato flavor.
  • Creamy- Stir in a splash of heavy cream to finish the sauce and give it a rich and creamy flavor.
  • Spicy- Increase the red pepper flakes to make spicy marinara sauce.

Equipment Notes

Here are some notes on any special equipment I used to make this recipe.

  • Stainless Steel or Dutch Oven Pot- Use a heavy-bottomed stainless steel pot or Dutch oven for even heat distribution, which prevents the sauce from scorching.
  • Immersion Blender- An immersion blender simplifies the pureeing process because it can be used directly in the pot.

How to Make San Marzano Tomato Sauce

Here is how to make tomato sauce with San Marzano tomatoes.

Step 1: Sauté the aromatics. Heat olive oil in a large Dutch oven or stainless steel pot over medium heat. Add the diced onion and kosher salt. Cook for 5-7 minutes until the onion is soft and just starting to turn golden.

Step 2: Add seasonings. Stir in the minced garlic, Italian seasoning, and red chili pepper flakes. Cook for an additional 1-2 minutes to release the flavors.

Lightly browned onions sautéing in olive oil in a stainless steel pot.
Onions, garlic, Italian seasoning, and red pepper flakes sautéing in olive oil in a stainless steel pot.

Step 3: Add tomatoes. Add the canned San Marzano tomatoes to the pot. Use a wooden spoon to start breaking up the tomatoes to release their juices.

Canned San Marzano whole peeled tomatoes added to a stainless steel skillet with cooked aromatics.

Step 4: Simmer the sauce. Bring the sauce to a gentle simmer, then reduce the heat to low. Cover the pot with a lid and let the tomatoes simmer for 20-30 minutes or until they are tender.

Canned San Marzano whole tomatoes in a stainless steel pot after being broken up with a wooden spoon.
San Marzano tomato sauce simmering in a stainless steel pot.

Step 5: Puree the sauce. Once the tomatoes are tender, you can blend the sauce using an immersion blender directly in the pot or carefully transfer the sauce to a regular blender and puree it in batches. Alternatively, use the back of a wooden spoon to crush the tomatoes for a chunkier texture.

Step 6: Thicken the sauce (optional). If you prefer a thicker tomato sauce, heat it back up to a gentle simmer after pureeing. Cook uncovered for an additional 20 minutes or until the sauce reaches your desired thickness. Keep in mind that longer simmering will result in a thicker sauce.

Step 7: Serve. Taste and adjust the seasoning if needed. Serve with pasta, pizza, meatballs, or as a marinara dip. Enjoy!

Pureed San Marzano tomato sauce in a stainless steel pot.
A spoon holding up some San Marzano tomato sauce above the pot to show its consistency.

San Marzano Tomato Sauce (Video)

Tips for Success

Make this San Marzano pasta sauce successfully the first time using these easy kitchen tips.

  • Choose high-quality ingredients. Since this tomato sauce made with San Marzano tomatoes relies on just a few simple ingredients, prioritize using the highest quality options available for the best flavor.
  • Simmer gently. Boiling or simmering the sauce too vigorously can cause it to scorch on the bottom. Simmer the sauce gently to develop a richer flavor.
  • Blend to your preferred texture. Adjust the texture by pureeing until smooth with a blender or using a wooden spoon for a chunkier sauce.
  • Adjust the consistency. For recipes like San Marzano pizza sauce or chicken parmesan, opt for a slightly thicker sauce. A thinner sauce works well for dishes like meatballs or spaghetti.
  • Season to taste. Taste the sauce before serving and adjust the seasoning if needed. 
  • Have fun and get creative. Enjoy the process of making homemade tomato sauce. Don't worry if it doesn’t turn out perfect the first time. And feel free to make the recipe your own!

What to Serve with San Marzano Tomato Sauce

This San Marzano tomato sauce can be used in a variety of classic Italian dishes. It pairs well with sourdough pasta, meatballs, and lasagna.

It can also be used as sauce for homemade pizza. Try it with my sourdough discard pizza dough or whole wheat sourdough pizza dough recipe, or use it to make sourdough focaccia pizza.

Finally, serve this marinara sauce as a zesty dipping sauce for bread and other appetizers. Some of my favorite foods to dip in this marinara sauce include sourdough pizza bread, sourdough focaccia, sourdough discard garlic knots, sourdough breadsticks, garlic bread, sourdough bread, sourdough pepperoni calzone, and cheesy broccoli bites.

A white bowl filled with dutch oven meatballs in tomato sauce. The meatballs are topped with freshly grated parmesan cheese and basil.
Dutch Oven Meatballs with Marinara Sauce

Storage and Reheating

How to Store

  • Refrigerator- Store leftover San Marzano tomato sauce in an airtight container in the refrigerator for 4-5 days.
  • Freezer- To freeze, allow the sauce to cool completely before transferring it to a freezer-safe container or resealable bag. Store it in the freezer for up to 6 months.

🥫 Storage Tip: Make a large batch and freeze half for later. Divide the sauce into portion-sized containers and use it to make quick and easy dinners throughout the week.

Canning Homemade San Marzano Tomato Sauce

Interested in canning your homemade San Marzano tomato sauce? 

You've got two options: pressure canning or water bath canning. 

Since San Marzano tomatoes are lower in acidity, pressure canning is recommended for safety. Follow your pressure canner’s instructions for tomato sauce canning. 

No pressure canner? No problem. Add 1 tablespoon of lemon juice per pint to increase the acidity, then boil the jars in a water bath for 35 minutes. 

​​Following proper canning techniques is essential to ensure the safety and longevity of your preserved sauce. Be sure to consult reliable canning resources, such as the USDA Complete Guide to Home Canning.

This recipe yields about 3 pint-sized jars.

How to Reheat

If your sauce is frozen, allow it to thaw overnight in the refrigerator for best results.

  • Stovetop- Transfer leftover tomato sauce to a saucepan set over medium-low heat. Heat the sauce, stirring occasionally, until warmed through.
  • Microwave- Place leftover sauce in a microwave-safe bowl and cover it with a lid or plate to prevent splattering. Heat the sauce on half power (50%) for one minute. Stir, then continue heating in 30-second intervals until hot.
  • Oven- Preheat oven to 325°F. Transfer the sauce to a baking dish and cover it with aluminum foil to prevent drying. Heat for 15-20 minutes or until the sauce is fully warmed through.

Make Ahead

Preparing this San Marzano tomato sauce in advance is a great time saver and something I do often. By making a batch in advance, you can save time on busy days and have a flavorful base ready for various dishes.

Simply prepare the sauce according to the recipe and store it in the refrigerator for up to 5 days or in the freezer for up to 6 months.

A wooden spoonful of San Marzano tomato sauce being held above a pot. The pot is filled with tomato sauce.

Frequently Asked Questions

Why are San Marzano tomatoes better for sauce?

San Marzano tomatoes are better for sauce because of their thick flesh, fewer seeds, and lower acidity. These characteristics yield a sweet, rich sauce with a lower water content, making them an ideal choice for flavorful tomato sauce.

What is the difference between San Marzano tomatoes and Roma tomatoes?

San Marzano tomatoes and Roma tomatoes both belong to the plum tomato category, but San Marzano tomatoes are generally larger, have thinner skin, fewer seeds, and are sweeter with lower acidity.

Can I use fresh San Marzano tomatoes instead of canned?

Yes, you can use fresh tomato sauce with San Marzano tomatoes, but they need to be blanched and peeled first. To do this, make a small "X" on the bottom, boil them for 30 seconds, cool in ice water, peel, and use in the recipe. Note that the flavor and texture may differ slightly from using canned San Marzano tomatoes.

Do I need to add sugar to my tomato sauce?

No, the San Marzano tomatoes' natural sweetness usually eliminates the need for added sugar in the sauce. However, if you find the sauce too acidic, you can balance it by adding a small amount of sugar or a drizzle of honey to taste. Adjust gradually and taste as you go.

What can I do if my sauce is too thick or too thin?

If it's too thick, you can add a splash of water or broth to thin it. If it's too thin, simmer it uncovered for a bit longer to reduce the liquid content.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Pasta Sauce Recipes

📖 Recipe

A Dutch oven filled with San Marzano tomato sauce. To the left, there is a wooden spoon sticking out of the sauce. There are a few basil leaves placed on top of the sauce as garnish.
Print Pin Save

San Marzano Tomato Sauce

This San Marzano Tomato Sauce is made with simple, high-quality ingredients for a rich, authentic-tasting sauce that pairs well with all of your favorite Italian dishes. Quick and beginner-friendly, this easy homemade tomato sauce recipe will have you saying goodbye to the store-bought version forever.
Course Sauces
Cuisine Italian
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 cups
Calories 148kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 4 tablespoons extra virgin olive oil
  • 1 large yellow onion diced
  • 1 teaspoon kosher salt
  • 4 cloves garlic minced
  • ½ tablespoon Italian seasoning
  • ¼-½ teaspoon red chili pepper flakes to taste
  • 2 28-ounce cans San Marzano whole peeled tomatoes

Instructions

  • Heat olive oil in a large Dutch oven or stainless steel pot over medium heat. Add the diced onion and kosher salt. Cook for 5-7 minutes until the onion is soft and just starting to turn golden.
    4 tablespoons extra virgin olive oil, 1 large yellow onion, 1 teaspoon kosher salt
  • Stir in the minced garlic, Italian seasoning, and red chili pepper flakes. Cook for an additional 1-2 minutes to release the flavors.
    4 cloves garlic, ½ tablespoon Italian seasoning, ¼-½ teaspoon red chili pepper flakes
  • Add the canned San Marzano tomatoes to the pot. Use a wooden spoon to start breaking up the tomatoes to release their juices.
    2 28-ounce cans San Marzano whole peeled tomatoes
  • Bring the sauce to a gentle simmer, then reduce the heat to low. Cover the pot with a lid and let the tomatoes simmer for 20-30 minutes or until they are tender.
  • Once the tomatoes are tender, you can blend the sauce using an immersion blender directly in the pot or carefully transfer the sauce to a regular blender and puree it in batches. Alternatively, use the back of a wooden spoon to crush the tomatoes for a chunkier texture.
  • If you prefer a thicker tomato sauce, heat it back up to a gentle simmer after pureeing. Cook uncovered for an additional 20 minutes or until the sauce reaches your desired thickness. Keep in mind that longer simmering will result in a thicker sauce.
  • Taste and adjust the seasoning if needed. Serve with pasta, pizza, meatballs, or as a marinara dip. Enjoy!

Notes

  • Adjust the consistency. For recipes like pizza or chicken parmesan, opt for a slightly thicker sauce. A thinner sauce works well for dishes like meatballs or spaghetti.
  • Storage: Store leftover tomato sauce in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 6 months.

Nutrition

Serving: 1cup | Calories: 148kcal | Carbohydrates: 14g | Protein: 2.5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6.5g | Sodium: 365mg | Potassium: 49mg | Fiber: 5g | Sugar: 10g | Vitamin C: 16mg | Calcium: 58mg | Iron: 3.4mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Creamy Pumpkin Pasta Sauce

This Pumpkin Pasta Sauce is rich and creamy with aromatic notes of fresh sage and garlic. Ready in just 30 minutes, this easy pumpkin pasta recipe is perfect for dinner parties and seasonal gatherings. It’s the ultimate cozy fall comfort food meal!

A small white plate of pasta coated with creamy pumpkin pasta sauce next to a small bowl of pumpkin puree and three fresh sage leaves.

If you're craving the ultimate fall comfort food meal, you have to give this creamy pumpkin pasta sauce recipe a try.

It's like a delicious fall twist on classic alfredo sauce.

Made with creamy pumpkin puree, fresh sage, and a hint of nutmeg, this cozy fall dinner is perfect for a quick weeknight meal or seasonal gathering.

Today, I’m walking you through how to make the best pumpkin pasta sauce, including which ingredients to use, tips that will guarantee it turns out right the first time, and some of my favorite dishes to serve alongside this fall-inspired pasta recipe.

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Why You'll Love This Recipe

  • Fall Comfort Food- Rich, creamy, and bursting with pumpkin flavor, this delicious pasta recipe is one of my favorite cozy and comforting fall meals.
  • Ready in 30 Minutes- If you prepare the pumpkin sauce while the pasta cooks, you can have this easy pasta dish ready in just about 30 minutes.
  • Family-Friendly- Kids and adults alike will love this creamy pumpkin sauce recipe for pasta.
  • Perfect for Gatherings- The beautiful orange pumpkin sauce and bright green fresh sage leaves make for a lovely presentation at a dinner party or holiday gathering.

Ingredient Notes

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Pumpkin Puree- Opt for 100% pumpkin puree or pure pumpkin instead of pumpkin pie filling, as the latter contains extra sugars and spices. Feel free to use either homemade pumpkin puree or canned pumpkin puree for this recipe.
  • Heavy Cream- The fat content of heavy cream creates the rich and creamy base of this pumpkin alfredo sauce.
  • Parmesan Cheese- Use freshly grated parmesan cheese for the best flavor and texture.
  • Butter- Unsalted butter allows for better control over the saltiness of the final dish. If using salted butter, taste for seasoning prior to adding the kosher salt.
  • Fresh Sage- Fresh sage adds a woodsy, earthy flavor to the pumpkin sauce pasta that pairs well with pumpkin puree.
  • Garlic- Freshly minced garlic adds a pungent garlic flavor to the creamy pumpkin sauce that pairs well with the pumpkin and sage.
  • Kosher Salt- I prefer to use kosher salt in my dishes because it doesn't contain added sugar or anti-caking agents like table salt often does.
  • Black Pepper- Freshly ground black pepper offers the best flavor.
  • Nutmeg- A pinch of nutmeg adds warmth and depth to the sauce.
  • Pasta- Feel free to use any type of pasta you enjoy in this recipe. Some pasta shapes that hold creamy sauces well include penne, fettuccine, and rigatoni. Homemade sourdough pasta is also delicious paired with this sauce!
The ingredients to make pumpkin pasta sauce. Each ingredient is labeled with text. They include pepper, garlic, heavy cream, parmesan, sage, butter, pumpkin puree, pasta, nutmeg, and salt.

Substitutions and Variations

Substitutions

  • Pumpkin Puree- Substitute pumpkin puree for butternut squash puree or acorn squash puree for a slightly different flavor.
  • Heavy Cream- Use light cream, half-and-half, or whole milk for a lighter version of this creamy sauce.
  • Parmesan Cheese- Pecorino romano cheese or asiago cheese can be used in place of parmesan cheese to give the sauce a similar nutty, salty flavor.
  • Butter- Swap butter for olive oil or coconut oil if preferred.
  • Fresh Sage- Replace fresh sage with 2 teaspoons of dried sage leaves. Alternatively, use fresh rosemary or thyme in place of sage.
  • Garlic- One teaspoon of garlic powder can be substituted for the fresh garlic cloves in this recipe.
  • Kosher Salt- Sea salt, pink Himalayan salt, or table salt can be used in place of kosher salt.
  • Black Pepper- Use red pepper flakes in place of black pepper to make spicy pumpkin pasta sauce.
  • Nutmeg- Substitute nutmeg for a pinch of cinnamon or pumpkin pie spice.
  • Pasta- Swap pasta for ravioli, tortellini, or vegetable noodles (such as zucchini noodles).
A plate of pasta coated with pumpkin pasta sauce and garnished with sage, parmesan cheese, and black pepper.

Variations

  • Vegan- Swap the heavy cream for coconut cream, butter for coconut oil, and parmesan cheese for nutritional yeast.
  • Gluten-Free- Use your favorite gluten-free pasta to make a gluten-free pumpkin pasta dish.
  • Herbed- Add fresh rosemary, thyme, parsley, and basil for a bolder, more herbaceous flavor.
  • Spicy- Sauté red pepper flakes with the butter and sage to give this dish a little heat.
  • Roasted Vegetables- Add roasted vegetables to this creamy pasta recipe for a more balanced meal. Try roasted brussels sprouts, kale, butternut squash, mushrooms, or caramelized onions.
  • Toasted Nuts- Mix in toasted chopped walnuts, pecans, pine nuts, or pumpkin seeds to give the dish a crunchy texture.

How to Make Pumpkin Pasta Sauce

Here is how to make this creamy pumpkin sauce for pasta.

Step 1: Cook pasta. Cook the pasta to al dente as per the package instructions. Once cooked, drain it and return it to the pot you used for cooking. Set it aside.

Cooked pasta in a stainless steel pot.

Step 2: Sauté aromatics. Melt butter in a large skillet over medium heat. Add the minced garlic and chopped sage. Cook them for 1-2 minutes until they become fragrant and start to turn slightly golden.

Step 3: Add pumpkin puree. Lower the heat to medium-low. Gently whisk in the pumpkin puree and cook for an additional 2-3 minutes. Take care as the puree might splatter a bit when added to the warm butter.

Minced garlic and sage sautéing in butter in a stainless steel skillet.
Pumpkin puree being whisked into melted butter, garlic, and sage in a stainless steel skillet.

Step 4: Add cream and seasonings. Gradually whisk in the heavy cream. Season with kosher salt, black pepper, and ground nutmeg.

Step 5: Simmer and thicken. Allow the sauce to gently simmer over low heat for about 5 minutes or until it thickens slightly.

A mixture of pumpkin puree, heavy cream, garlic, sage, and seasonings in a stainless steel skillet.

Step 6: Whisk in parmesan cheese. Remove the skillet from the heat. Whisk in the grated parmesan cheese until it's fully melted into the sauce.

Grated parmesan cheese on top of a creamy pumpkin alfredo sauce in a stainless steel skillet.

Step 7: Combine pasta and sauce. Pour the creamy sauce over the cooked pasta in the pot. Stir thoroughly to ensure that all the pasta is coated evenly.

Step 8: Garnish and serve. Serve with additional grated parmesan cheese and a sprinkle of fresh herbs if desired.

Pumpkin pasta sauce poured over cooked pasta in a stainless steel pot before being mixed.
Cavatappi pasta mixed with cream pumpkin sage pasta sauce in a stainless steel skillet.

Pumpkin Pasta Sauce (Video)

Tips for Success

Make this easy pumpkin pasta sauce successfully the first time using these helpful kitchen tips.

  • Multitask. If you make the pumpkin pasta sauce while the pasta cooks, you can easily prepare this recipe in just about 30 minutes. How's that for a quick and easy weeknight dinner?
  • Control the heat. Keep the heat on the lower side to prevent the garlic and sage from burning, the pumpkin from splattering, and the sauce from breaking. Gentle heat works best for this recipe.
  • Adjust the consistency. If the sauce becomes too thick, add a splash of cream, milk, or reserved pasta water to achieve your desired consistency. A thin sauce can be thickened by adding an additional tablespoon or two of pumpkin puree or grated parmesan cheese.
  • Season to taste. Taste the sauce before mixing it with the pasta to ensure it's seasoned the way you like it.
  • Serve immediately. Creamy sauces, like this pumpkin sage alfredo sauce, are best served as soon as they're finished cooking.

What to Serve with Pumpkin Pasta Sauce

This pumpkin pasta sauce recipe pairs well with a variety of dishes and can be served both as a main dish and as a side dish.

If you're craving a comforting meal, serve this pasta in pumpkin sauce alongside homemade bread or garlic bread. Buttery garlic herb breadsticks, cheesy sourdough garlic bread, or a slice of rustic sourdough bread pair perfectly with this dish.

For something a little lighter, serve this pumpkin alfredo with a fresh salad or vegetable side dish. Some of my favorites include spinach caprese salad, arugula quinoa harvest salad, roasted balsamic brussels sprouts, buttery garlic green beans, and sautéed butternut squash.

Finally, add some protein to your meal by pairing this pasta dish with whole roasted chicken, braised turkey breast, or braised beef with mushrooms.

A small dish of cavatappi pasta coated in creamy pumpkin pasta sauce.

Storage and Reheating

How to Store

  • Refrigerator- Store leftover pumpkin pasta sauce in an airtight container in the refrigerator for 3-4 days.
  • Freezer- Freeze leftover homemade pumpkin pasta in a freezer-safe container for up to 3 months. Note that freezing this dish may change the consistency of the sauce once reheated.

How to Reheat

  • Stovetop- Transfer leftover pasta with pumpkin sauce to a saucepan and set it over medium-low heat. Add a splash of heavy cream, chicken stock, or water to help loosen the pasta and prevent sticking. Heat, stirring frequently, until warmed through.
  • Microwave- Place leftover pumpkin pasta in a microwave-safe bowl and cover with a lid or damp paper towel. Add a splash of liquid if the sauce seems too thick. Heat on HIGH for 1 minute. Stir and continue heating in 30-second intervals until hot.

Make Ahead

Planning a dinner party or trying to get ahead on meal prep? Luckily, this pumpkin alfredo sauce is make ahead friendly!

  • Pumpkin Puree- If you're planning to use homemade pumpkin puree in this recipe, you can easily prepare it in advance. Then, store it in an airtight container for up to 4 days in the refrigerator.
  • Creamy Pumpkin Pasta Sauce- Conveniently, the pumpkin sauce recipe can be made up to 3 days ahead of time and stored in the refrigerator. Keep it separate from the pasta and reheat it on the stovetop just before serving.
  • Pasta- If you don't feel like dealing with cooking pasta on the day you make this recipe, make it in advance! Cooked pasta will last 3-4 days in the refrigerator.
A plate of pumpkin pasta sauce on cavatappi pasta next to a small bowl of pumpkin puree, sage leaves, and a fork.

How to Use Up Leftover Pumpkin Puree

Have extra pumpkin puree that you don't want to go to waste? Give some of my other favorite pumpkin recipes a try!

Frequently Asked Questions

Can I use pumpkin pie filling instead of pumpkin puree?

It's best to avoid using canned pumpkin pie filling for this recipe. Pumpkin pie filling contains added sugars and spices that might alter the flavor and sweetness of the dish.

How can I prevent the sauce from separating?

To prevent breaking the sauce, make sure to simmer it gently over low heat and avoid boiling it vigorously. Also, remove the skillet from heat before adding the grated parmesan cheese.

How can I make the sauce taste less bland?

If the dish tastes too bland, adjust the seasonings gradually. Add a small amount of additional kosher salt, black pepper, and fresh sage, tasting as you go.

How do I adjust the consistency of the sauce?

If the sauce is too thick, add a bit of cream or milk. For a thinner sauce, use more pumpkin puree or grated Parmesan cheese.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Pasta Recipes

📖 Recipe

A small white plate of creamy pumpkin pasta sauce on cavatappi pasta. The pasta is garnished with grated parmesan cheese, black pepper, and one whole sage leaf.
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Pumpkin Pasta Sauce

This Pumpkin Pasta Sauce is rich and creamy with aromatic notes of fresh sage and garlic. Ready in just 30 minutes, this easy pumpkin pasta recipe is perfect for dinner parties and seasonal gatherings. It’s the ultimate cozy fall comfort food meal!
Course Main Course, Pasta
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
Calories 395kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 1 pound pasta of choice dry
  • 4 tablespoons unsalted butter
  • 4 cloves garlic minced
  • 2 tablespoons fresh sage chopped
  • 1 cup pumpkin puree
  • 2 cups heavy cream
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ⅛ teaspoon ground nutmeg
  • ½ cup grated parmesan cheese plus more for serving
  • Fresh herbs for serving (optional)

Instructions

  • Cook the pasta to al dente as per the package instructions. Once cooked, drain it and return it to the pot you used for cooking. Set it aside.
    1 pound pasta of choice
  • Melt butter in a large skillet over medium heat. Add the minced garlic and chopped sage. Cook them for 1-2 minutes until they become fragrant and start to turn slightly golden.
    4 tablespoons unsalted butter, 4 cloves garlic, 2 tablespoons fresh sage
  • Lower the heat to medium-low. Gently whisk in the pumpkin puree and cook for an additional 2-3 minutes. Take care as the puree might splatter a bit when added to the warm butter.
    1 cup pumpkin puree
  • Gradually whisk in the heavy cream. Season with kosher salt, black pepper, and ground nutmeg.
    2 cups heavy cream, 1 teaspoon kosher salt, ½ teaspoon black pepper, ⅛ teaspoon ground nutmeg
  • Allow the sauce to gently simmer over low heat for about 5 minutes or until it thickens slightly.
  • Remove the skillet from the heat. Whisk in the grated parmesan cheese until it's fully melted into the sauce.
    ½ cup grated parmesan cheese
  • Pour the creamy sauce over the cooked pasta in the pot. Stir thoroughly to ensure that all the pasta is coated evenly.
  • Serve with additional grated parmesan cheese and a sprinkle of fresh herbs if desired.
    ½ cup grated parmesan cheese, Fresh herbs

Notes

  • Quick Tips: 
    • Multitask. For faster preparation, make the sauce while the pasta cooks.
    • Adjust the consistency. If the sauce becomes too thick, add a splash of cream, milk, or reserved pasta water to achieve your desired consistency. A thin sauce can be thickened by adding an additional tablespoon or two of pumpkin puree or grated parmesan cheese.
      Season to taste. Taste the sauce before mixing it with the pasta to ensure it's seasoned the way you like it.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
  • Make Ahead: Prepare the sauce and pasta in advance and store them in separate airtight containers in the refrigerator for up to 3 days.

Nutrition

Serving: 1serving | Calories: 395kcal | Carbohydrates: 45g | Protein: 11g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 264mg | Potassium: 278mg | Fiber: 3g | Sugar: 4g | Vitamin C: 2.5mg | Calcium: 100mg | Iron: 2.1mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Bakery-Style Sourdough Pumpkin Muffins with Streusel

These Sourdough Pumpkin Muffins are an easy way to use up sourdough discard this fall, with pumpkin puree, warm spices, and crunchy streusel on top. They're soft, moist, and have those tall, bakery-style tops you usually only get from a bakery!

A sourdough pumpkin muffin split in half on a piece of parchment paper.

Third time's the charm! I originally posted this recipe back in 2023, and I've since updated it twice—first to swap the oil for butter (I'm a butter girl at heart), and now with a complete overhaul of the recipe.

I wanted these sourdough pumpkin muffins to be taller, lighter, and, most importantly, just a little less boring. So I made a few adjustments to the recipe and added my favorite streusel topping, made with a little pumpkin spice for even more fall flavor.

And now they're truly a little piece of fall wrapped up in a muffin liner. Okay, maybe that's a little dramatic, but they really are so good!

They're soft and moist from the pumpkin puree, warmly spiced with just the right amount of sweetness, and topped with a buttery, crunchy streusel that makes them completely irresistible.

While testing these, I immediately inhaled two. Then I gave the rest to my dad so I wouldn't eat them all myself.

So if you're looking for an easy sourdough pumpkin recipe to bake this fall, give these sourdough pumpkin streusel muffins a try! I hope you enjoy them as much as I do.

Prefer a sliceable loaf? Try my sourdough discard pumpkin bread or sourdough cream cheese pumpkin bread instead!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Sourdough Discard- A great way to use up extra sourdough discard. Active starter can also be used if that's what you have on hand. For best results, bring it to room temperature so it blends easily into the batter.
  • Pumpkin Puree- Use homemade or canned pumpkin puree without added sweeteners or spices. Avoid pumpkin pie filling, which contains added ingredients that will affect the flavor and texture.
  • Pumpkin Pie Spice- Adds warm fall flavor to both the muffins and streusel topping. Store-bought works great, or you can make your own blend using individual spices.
  • All-Purpose Flour- Gives the muffins structure while keeping them soft and tender. It's also used in the streusel topping to create those buttery crumbs.
  • Brown & Granulated Sugar- Brown sugar adds moisture and a deeper flavor to the pumpkin muffins, while granulated sugar helps balance the sweetness without making them too heavy.
  • Butter- Melted butter adds richness and moisture to the muffin batter. For the streusel, be sure to use cold butter so the topping stays crumbly rather than melting into the muffins.
  • Baking Powder & Baking Soda- This combination gives the muffins their lift and helps create soft, nicely domed tops.
  • Kosher Salt- I use Diamond Crystal Kosher Salt, which weighs about 2.8 grams per teaspoon. If using Morton's kosher salt or table salt, reduce the amount by half.
The ingredients to make sourdough discard pumpkin muffins. Each ingredient is labeled with text. They include vanilla, butter, pumpkin spice, sourdough discard, eggs, pumpkin puree, all-purpose flour, baking soda and powder, sugar, brown sugar, and salt.

Tips for Success

  • Keep the streusel cold. Refrigerating the streusel while you prepare the muffin batter helps the butter stay cold, creating a crumbly topping instead of one that melts completely into the muffins.
  • Use room temperature ingredients. Room temperature eggs and discard blend more easily into the batter and help prevent the melted butter from solidifying when everything is mixed together.
  • Don't overmix the muffin batter. Once you add the dry ingredients, gently fold just until no streaks of flour remain. Overmixing can lead to dense or tough muffins.
  • Start at a higher temperature. Bake at 425°F for the first 5 minutes to help create tall, domed muffin tops, then reduce the temperature to 375°F.
  • Don't open the oven door when lowering the temperature. Simply adjust the oven to 375°F and let the muffins continue baking. Opening the door can cause you to lose heat right when the muffins are rising.

How to Make Sourdough Pumpkin Muffins

Follow along with these step-by-step photos to make sourdough pumpkin muffins with streusel. For the full instructions and measurements, see the recipe card below.

Step 1: Make the streusel. Combine the flour, brown sugar, pumpkin pie spice, and salt. Work in the cold butter until the mixture resembles coarse crumbs, then refrigerate while you make the muffin batter.

Cinnamon streusel mixed together in a glass bowl.

Step 2: Mix the dry ingredients. Whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.

The dry ingredients whisked together in a glass measuring cup.

Step 3: Mix the wet ingredients. Whisk together the melted butter and sugars, then add the eggs. Mix in the pumpkin puree, sourdough discard, and vanilla until smooth.

The wet ingredients, including sourdough discard and pumpkin puree, whisked together in a large mixing bowl.

Step 4: Make the batter. Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.

Sourdough pumpkin muffin batter folded together in a large bowl.

Step 5: Fill and top the muffins. Divide the batter evenly among a lined 12-cup muffin pan and generously sprinkle the chilled streusel over the tops.

Parchment lined muffin pan filled with sourdough pumpkin muffin batter. Each muffin is being topped with cinnamon streusel.

Step 6: Bake. Bake at 425°F for 5 minutes, then reduce the oven temperature to 375°F and continue baking for 15–18 minutes. Cool in the pan for 5 minutes before transferring them to a wire rack.

Baked sourdough pumpkin streusel muffins in a parchment lined muffin pan.

How to Store

Store sourdough discard pumpkin muffins in an airtight container at room temperature for 2-3 days.

For longer storage, transfer the muffins to a freezer-safe container and freeze for up to 3 months. Thaw at room temperature or warm in the oven before serving.

Sourdough pumpkin streusel muffins in parchment wrappers on a table.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Sourdough Muffin Recipes

📖 Recipe

A sourdough pumpkin muffin split in half on a piece of parchment paper.
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Sourdough Pumpkin Muffins with Streusel

These Sourdough Pumpkin Muffins are an easy way to use up sourdough discard this fall, with pumpkin puree, warm spices, and crunchy streusel on top. They're soft, moist, and have those tall, bakery-style tops you usually only get from a bakery!
Course Breakfast, Snack
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Cool Time 20 minutes
Total Time 1 hour
Servings 12 muffins
Calories 300kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

Pumpkin Spice Streusel

Sourdough Pumpkin Muffins

Instructions

  • Preheat the oven to 425°F. Line a standard 12-cup muffin tin with paper liners or lightly grease each cup with butter, oil, or cooking spray.
  • In a small bowl, combine the flour, brown sugar, pumpkin pie spice, and salt. Add the cold, cubed butter and use your fingers or a pastry cutter to work it into the dry ingredients until the mixture resembles coarse crumbs. Place the streusel in the refrigerator while you prepare the muffin batter.
    ½ cup (60 grams) all-purpose flour, ¼ cup (50 grams) brown sugar, 1 teaspoon pumpkin pie spice, ¼ teaspoon Diamond Crystal Kosher Salt, 3 tablespoons (42 grams) unsalted butter
  • In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and kosher salt. Set aside.
    2 cups (240 grams) all-purpose flour, 1 tablespoon pumpkin pie spice, ½ teaspoon baking soda, 1 teaspoon Diamond Crystal Kosher Salt, 1 ½ teaspoon baking powder
  • In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and well combined. Add the eggs and whisk until smooth. Whisk in the pumpkin puree, sourdough discard, and vanilla extract until fully combined.
    ¼ cup (50 grams) granulated sugar, ¾ cup (150 grams) brown sugar, 2 large eggs, 1 cup (240 grams) pumpkin puree, ½ cup (100 grams) sourdough starter discard, 1 teaspoon vanilla extract, ½ cup (113 grams, 1 stick) unsalted butter
  • Add the dry ingredients to the wet ingredients. Using a rubber spatula, gently fold everything together just until no dry streaks of flour remain. Be careful not to overmix.
  • Divide the batter evenly among the prepared muffin cups. Generously sprinkle the chilled streusel over the top of each muffin.
  • Bake at 425°F for 5 minutes. Without opening the oven door, reduce the temperature to 375°F and continue baking for 15–18 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
  • Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Storage: Keep muffins in an airtight container at room temperature for 2-3 days or freeze them for up to 3 months.

Nutrition

Serving: 1muffin | Calories: 300kcal | Carbohydrates: 45g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3.5g | Trans Fat: 0.5g | Cholesterol: 61mg | Sodium: 248mg | Potassium: 126mg | Fiber: 1g | Sugar: 21.5g | Vitamin C: 1mg | Calcium: 65.5mg | Iron: 2mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Roasted Dry Brined Chicken (Lemon-Garlic Roasted Chicken)

This Dry Brined Chicken is the most tender, juicy, and flavorful whole roasted chicken you’ll ever try. Brined for 24 hours in a lemon-garlic salt rub, this easy chicken recipe will change your roast chicken game forever.

Slices of lemon garlic roasted chicken breast with skin on next to mashed potatoes.

If you’ve never tried dry brining chicken before, you’re not alone. It’s a technique that isn’t often used by home cooks, but it absolutely should be!

It’s no secret that roasted chicken can be hard to get just right. If your chicken often comes out dry, bland, and boring, give dry brining a try.

Dry brining is my secret to making the juiciest, most flavorful roasted chicken every single time. And the best part? This easy technique only takes 10 minutes of preparation.

In this recipe, we brine the chicken for 24 hours, then roast it low and slow. The result is perfectly cooked, moist chicken meat and crispy chicken skin. 

Today, I’m walking you through how to make the best dry brined chicken, including which ingredients to use, tips that will guarantee your chicken turns out right the first time, and some of my favorite side dishes to serve with this easy roasted chicken recipe.

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

What is a Dry Brine?

Dry brining is the process of thoroughly salting meat with a salt rub for several hours, up to several days, before cooking. The most basic dry brine recipe for chicken consists of just kosher salt, but you can also add other ingredients for more flavor.

While dry brining is similar to wet brining, a technique in which you soak the meat in a liquid salt solution, I prefer to dry brine chicken for ease and convenience.

Why Dry Brine Chicken?

Brining helps with two very important things: flavor and moisture.

  • Flavor- When you brine chicken, the salt on the meat's surface draws water out. Then, as the salt dissolves, both the water and the salt are drawn back into the meat. The result is a deeply flavorful, well-seasoned bird.
  • Moisture- As the salt is drawn into the meat, it also breaks down protein in the muscle fibers. Doing so allows the muscle fibers to hold onto more water as they cook, leading to juicy, tender chicken.

Is a Dry Brine or a Wet Brine Better?

While opinions may differ on which brining method is better, I find that dry brining has several benefits. 

Firstly, dry brining leads to better browning as the skin isn't soaked in a salt solution. The meat also retains more flavor because it isn't waterlogged. Finally, dry brining is more convenient because it takes up less space in the refrigerator.

Why You'll Love This Recipe

  • Flavorful- The lemon garlic seasoning penetrates all the way through the meat for the most flavorful chicken ever.
  • Tender & Juicy- Dry brining helps the chicken retain its natural juices, resulting in moist and tender meat.
  • Crispy Skin- Air drying the chicken in the refrigerator allows the skin to dry out, resulting in crispy and golden brown skin when roasted. 
  • Easy to Make- With just a few minutes of prep and a few simple ingredients, you can easily make the best roasted chicken you’ll ever taste.
  • No Special Equipment- Just a roasting pan and some butcher’s twine are all you need to make this easy dry brined chicken.
  • Great for Meal Prep- Leftover roasted chicken can be used for various meals throughout the week, such as sandwiches, salads, or pasta dishes.
  • Flexibility- The convenience of being able to brine the chicken up to 72 hours in advance gives you the freedom to cook dinner according to your schedule.

Ingredient Notes

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Whole Chicken- Choose a fresh, high-quality whole chicken that weighs about 4 to 5 pounds.
  • Kosher Salt- In general, you'll need about 1-2 tablespoons of kosher salt for every 5 pounds of chicken.
  • Lemon Zest- Lemon zest adds a bright, citrusy flavor to the dry brine. Be sure to avoid the bitter white pith when zesting the lemon.
  • Garlic- Grating the garlic cloves helps distribute the garlic flavor more evenly in the salt brine.
  • Black Pepper- Use freshly ground black pepper for the best flavor.
  • Lemon & Garlic- Save the zested lemon and a few garlic cloves for stuffing inside the cavity of the chicken before roasting. Stuffing the chicken with aromatics adds flavor and moisture.

🌱 Sustainability Tip: Opt for an organic, free-range, or locally-sourced whole chicken to support sustainable farming practices and reduce environmental impact.

The ingredients to make a lemon-garlic dry brined chicken. Each ingredient is labeled with text. They include kosher salt, whole chicken, garlic, lemon, and black pepper.

Substitutions and Variations

Here are a few ways you can try customizing this dry brined roasted chicken recipe to fit your diet and taste preferences.

Substitutions

  • Whole Chicken- Substitute chicken parts, like split chicken breasts, bone-in chicken thighs, or chicken drumsticks, for whole chicken if preferred. Adjust the cook time accordingly.
  • Kosher Salt- Swap kosher salt for coarse sea salt or pink Himalayan salt. If your only option is table salt, reduce the amount to one tablespoon.
  • Lemon Zest- Use orange zest or lime zest in place of lemon zest.
  • Garlic- Replace freshly grated garlic with ½ teaspoon of garlic powder.
  • Black Pepper- Omit the black pepper or use red pepper flakes for a spicy kick.
  • Lemon & Garlic- Fresh herbs, onions, and apples can be substituted for lemon and garlic when stuffing the chicken.
Sliced roasted dry brined chicken meat on a dinner plate with green beans and mashed potatoes.

Variations

  • Herbed- Add fresh herbs like rosemary, thyme, or sage to the dry brine mixture for an aromatic twist.
  • Spices- Get creative by adding your favorite spices to the dry brine. Try chili powder, cumin, smoked paprika, or cayenne pepper for a warm, smoky flavor.
  • Cranberry-Orange- Swap the lemon zest for orange zest and add chopped fresh cranberries to the brine for a seasonal flavor that is perfect for the holidays.
  • Mediterranean- Use Mediterranean herbs like oregano, basil, and thyme in the dry brine.
  • Curry- Create a curry-inspired dry brine with spices like cumin, coriander, turmeric, curry powder, and garam masala.

Equipment Notes

Here are some notes on any special equipment I used to make this recipe.

  • Roasting Pan with Rack- A roasting rack elevates the chicken, allowing heat to circulate for even cooking and crispier skin. If you don't have a roasting rack, you can improvise with a wire rack placed on a baking sheet.
  • Butcher’s Twine- Trussing the chicken with twine helps the bird cook more evenly.
  • Meat Thermometer- A meat thermometer ensures your chicken is perfectly cooked to 165°. Insert the thermometer away from the bone to get an accurate reading.
  • Cutting Board & Carving Knife- A sturdy cutting board and sharp knife make the carving process easier and safer.

How to Dry Brine Chicken

Here is how to dry brine and roast a whole chicken.

Step 1: Mix the dry brine. In a small bowl, combine the kosher salt, black pepper, lemon zest, and grated garlic. Save the lemon and a few garlic cloves to stuff the chicken with before roasting.

The brine ingredients mixed together in a small glass bowl.

Step 2: Prepare the chicken. Prepare the chicken by removing any giblets and neck pieces that may be located inside the cavity. Pat the chicken dry inside and out and place it onto a roasting rack. If you don't have a roasting pan with a rack, you can use a baking sheet with a wire rack on it or create "foil balls" to lift the chicken off an oven-safe pan.

A whole chicken in a roasting pan.

Step 3: Dry brine the chicken. Rub the lemon-garlic salt mixture all over the chicken, including inside the cavity. Place the chicken, uncovered, in the refrigerator to brine for 24-72 hours. Leaving it uncovered helps the skin dry out so it crisps up beautifully in the oven.

A raw whole chicken covered in lemon-garlic dry brine in a prepared oven-safe pan.

Step 4. Prepare chicken for roasting. Preheat the oven to 375°F. Take the chicken out of the fridge about 20 minutes before you're ready to roast to bring it closer to room temperature. Put a quartered lemon and a couple of crushed garlic cloves inside the chicken. To keep everything neat, tie the chicken's legs together with butcher’s twine.

A raw chicken in a roasting pan after brining for 24 hours.

Step 5. Roast the chicken. Place the chicken in the preheated oven and roast for 1-½ to 2 hours or until a meat thermometer inserted into the thickest part of the thigh reads 165°F. Remove the chicken from the oven and tent it with foil. Let it rest for 15-20 minutes before carving to allow the juices to settle in the meat.

A roasted dry brined chicken in a roasting pan.

Step 6: Carve and serve. ​​Use a sharp knife or kitchen shears to carefully separate the chicken into serving pieces. Start by removing the legs, then the wings, and finally, slice the breast meat. Arrange the chicken pieces on a platter and serve with your favorite side dishes.

Tips for Success

  • Start with a fresh or thawed chicken. While you can brine frozen chicken, the brine will penetrate better if the chicken is fresh or thawed.
  • Pat the chicken dry. Before applying the dry brine, make sure to pat the chicken dry with paper towels. This helps the seasonings adhere better to the surface and promotes crispy skin during roasting.
  • Season the whole chicken. When applying the dry brine, ensure even coverage by rubbing the mixture thoroughly over the entire chicken, including the inside cavity. 
  • Use kosher salt. The bigger crystals make the brining process more gentle and effective, which means you’re less likely to end up with an overly salty chicken.
  • Don’t rinse off the salt. There is no need to rinse the salt brine off before roasting. The chicken will soak up the right amount of seasoning, and the rest stays on the skin to make it tasty and crispy.
  • Use a meat thermometer. To be sure your chicken reaches a perfect 165°F, use a meat thermometer. It's the best way to make sure your chicken is tender and juicy every single time.
  • Rest before carving. After roasting, give the chicken a chance to rest for 15-20 minutes before carving. This allows the juices to redistribute, resulting in moister meat when served.

What to Serve With Dry Brined Chicken

It really doesn’t get more versatile than a whole roasted chicken. From vegetables and salads to potatoes and pasta dishes, there are many side dishes that pair well with this lemon-garlic roasted chicken.

For a healthy, well-balanced meal, pair this dry brined chicken with roasted, steamed, or sautéed vegetables. A few of my favorite vegetable sides include sautéed garlic green beans, honey garlic brussels sprouts, sautéed asparagus, and sautéed butternut squash.

Roasted chicken also makes a tasty and healthy addition to your favorite salads. Try adding roasted chicken breast to caesar salad, spinach caprese salad, or arugula quinoa salad.

Finally, serve this roasted chicken alongside starchy side dishes for a hearty and satisfying meal. Baked potatoes, sage stuffing, cilantro lime rice, farro, roasted garlic alfredo, macaroni and cheese, and pesto rigatoni are all delicious options.

A dinner plate with sliced chicken breast, mashed potatoes with gravy, and buttery garlic green beans.

How to Use Leftover Dry Brined Chicken

Leftover lemon garlic roast chicken is one of the best ingredients to have in your refrigerator. You can easily transform leftover chicken into a variety of dishes, making for quick meal prep throughout the week.

Repurpose leftover dry brined chicken into comforting soups, stews, and casseroles. Add shredded chicken to chicken noodle soup, chicken pot pie, buffalo chicken dip, or chicken broccoli lasagna.

Alternatively, use leftover roasted chicken as a topping for pizza, like in this buffalo chicken flatbread. It’s also great for making Mexican-inspired meals, such as tacos, nachos, quesadillas, burritos, and enchiladas.

Finally, make quick work of lunch by using leftover chicken to make sandwiches, wraps, and salads.

🍗 Quick Tip: Don’t toss those chicken bones! Instead, use them to create homemade chicken stock, which can be the base for flavorful soups, sauces, and gravies.

Storage and Reheating

How to Store

  • Refrigerator- The USDA recommends storing cooked chicken in an airtight container in the refrigerator for 3-4 days. For better storage, it's a good idea to remove the chicken meat from the bones before refrigerating.
  • Freezer- Freeze leftover roasted chicken in a freezer-safe plastic bag or container for up to 4 months.

How to Reheat

  • Oven- Preheat the oven to 350°F. Spread the leftover chicken out evenly on a rimmed baking sheet. Cover loosely with aluminum foil and reheat for 10-15 minutes or until fully warmed through.
  • Stovetop- Heat a small amount of water or broth in a skillet or saucepan over medium-low heat. Once simmering, add the chicken meat and simmer until hot. This method also works well with frozen chicken.
  • Microwave- Place leftover chicken on a microwave-safe dish. Cover the dish with a lid or paper towel and microwave the chicken on half power (50%) for one minute. Continue heating on HIGH power in 30-second intervals until the chicken is hot.

Make Ahead

One of my favorite things about this dry brine chicken recipe is its flexibility. The raw chicken can be left in the refrigerator to brine for up to 72 hours, which means it’s perfect for making ahead.

Alternatively, roast the chicken and store it in the refrigerator for up to 2 days before serving. Then, reheat the whole chicken in a 350°F oven for approximately 25-30 minutes. Add a small amount of liquid to the roasting pan and cover the chicken with aluminum foil so it doesn’t dry out when reheating.

A carved dry brined chicken on a large white serving plate.

Frequently Asked Questions

Can I dry brine in 2 hours?

A 2-hour dry brine can improve the chicken's texture and flavor by enhancing browning and tenderness. While not as effective as longer brining, it's still a good option when time is limited. For best results, consider the recommended 24-72 hour brining period.

Should I rinse the chicken after dry brining?

There is no need to rinse the dry brine off the chicken. Rinsing makes the chicken wet, which can result in less crispy skin. The salt evenly dispurses throughout the meat naturally so the chicken won't be too salty.

Does dry brine need sugar?

While not essential, adding sugar to your dry brine mixture will enhance the flavor and browning of the chicken. Try adding ½ tablespoon of granulated sugar or brown sugar to this dry brine recipe to see how you like it.

Do you use oil when dry brining?

Olive oil or butter can certainly be used in a dry brine. However, I find my chicken comes out perfectly moist and juicy even without any added oil.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Chicken Recipes

📖 Recipe

Slices of dry brined chicken on a dinner plate.
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Dry Brined Chicken

This Dry Brined Chicken is the most tender, juicy, and flavorful whole roasted chicken you’ll ever try. Brined for 24 hours in a lemon-garlic salt rub, this easy chicken recipe will change your roast chicken game forever.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 2 hours
Brine Time 1 day
Total Time 1 day 2 hours 10 minutes
Servings 6 servings
Calories 509kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

For the Lemon-Garlic Dry Brine

  • 2 tablespoons kosher salt
  • ½ tablespoon black pepper freshly cracked
  • Zest from 1 lemon
  • 2 cloves garlic grated

For the Roasted Chicken

  • 1 4 to 5 pound whole chicken
  • 1 whole lemon quartered
  • 4 cloves garlic crushed

Instructions

  • In a small bowl, combine the kosher salt, black pepper, lemon zest, and grated garlic. Save the lemon and a few garlic cloves to stuff the chicken with before roasting.
    2 tablespoons kosher salt, ½ tablespoon black pepper, Zest from 1 lemon, 2 cloves garlic
  • Prepare the chicken by removing any giblets and neck pieces that may be located inside the cavity. Pat the chicken dry inside and out and place it onto a roasting rack. If you don't have a roasting pan with a rack, you can use a baking sheet with a wire rack on it or create "foil balls" to lift the chicken off an oven-safe pan.
    1 4 to 5 pound whole chicken
  • Rub the lemon-garlic salt mixture all over the chicken, including inside the cavity. Place the chicken, uncovered, in the refrigerator to brine for 24-72 hours. Leaving it uncovered helps the skin dry out so it crisps up beautifully in the oven.
  • Preheat the oven to 375°F. Take the chicken out of the fridge about 20 minutes before you're ready to roast to bring it closer to room temperature. Put a quartered lemon and a couple of crushed garlic cloves inside the chicken. To keep everything neat, tie the chicken's legs together with butcher’s twine.
    1 whole lemon, 4 cloves garlic
  • Place the chicken in the preheated oven and roast for 1 ½ to 2 hours or until a meat thermometer inserted into the thickest part of the thigh reads 165°F. Remove the chicken from the oven and tent it with foil. Let it rest for 15-20 minutes before carving to allow the juices to settle in the meat.
  • Use a sharp knife or kitchen shears to carefully separate the chicken into serving pieces. Start by removing the legs, then the wings, and finally, slice the breast meat. Arrange the chicken pieces on a platter and serve with your favorite side dishes.

Notes

  • Don’t rinse off the salt. There is no need to rinse the salt brine off before roasting. The chicken will soak up the right amount of seasoning, and the rest stays on the skin to make it tasty and crispy.
  • Quick Tip: Use a meat thermometer to ensure your chicken is cooked to a perfect 165°F.
  • Storage: Store leftover chicken in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 4 months.
  • Make Ahead: Brine the chicken and refrigerate it up to 3 days before roasting.

Nutrition

Serving: 1serving (includes skin) | Calories: 509kcal | Carbohydrates: 1g | Protein: 54.5g | Fat: 30.5g | Saturated Fat: 8.5g | Polyunsaturated Fat: 6.6g | Monounsaturated Fat: 12.2g | Cholesterol: 172mg | Sodium: 486mg | Potassium: 492mg | Vitamin A: 192IU | Vitamin C: 1.6mg | Calcium: 33mg | Iron: 2.9mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sautéed Buttery Garlic Green Beans

These Buttery Garlic Green Beans are cooked to tender perfection, then coated in a rich and flavorful garlic butter sauce. With just a few simple ingredients, you can have this easy vegetable side dish ready in only 20 minutes. It's a versatile option that pairs well with a variety of main dishes, whether it's a weeknight dinner or holiday feast.

Buttery garlic green beans on a white dinner plate.

I grew up thinking green beans were meant to be mushy, boring, and flavorless. When I was a kid, we often had unseasoned, boiled green beans with dinner. And for a long time, I thought I just didn't like green beans.

But, once I started cooking for myself, I realized that green beans actually can be delicious! It's all about how you cook and season them.

In my opinion, the best way to jazz up fresh green beans is with a little butter and garlic. Simple, yet flavorful, butter and garlic elevate these sautéed green beans to the next level.

They're so good, in fact, that they're sure to please even the pickiest eater in your family.

Today, I’m walking you through how to make the best sautéed garlic green beans, including which ingredients to use, tips that will guarantee you make them successfully the first time, and some of my favorite dishes to serve with this easy vegetable side dish.

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Why You'll Love This Recipe

  • Simply Delicious- With just 6 simple ingredients, you can make this flavorful vegetable side dish that will have everyone wondering how you made green beans taste so delicious.
  • Ready in 20 Minutes- Green beans cook quickly so you only need a few minutes to prepare this easy green bean side dish.
  • Beginner-Friendly- Sautéing fresh vegetables is a simple cooking technique that is great for beginner home cooks.
  • Versatile Side Dish- The mild flavor of green beans pairs well with a variety of main dishes, from roasted and grilled meats to hearty pasta dishes and more.
  • Perfect for the Holidays- Garlic butter green beans are the perfect Thanksgiving side dish to add to your holiday menu. They're flavorful, pair well with turkey, and are easy to throw together at the last-minute.

Ingredient Notes

Here are some notes on the key ingredients. For the full list of ingredients, check out the recipe card below.

  • Green Beans- Opt for green beans that are bright green, firm, and uniform in color. Trim the stem end of each green bean and remove any soft, mushy ends as well.
  • Butter- Gives the dish a rich, buttery flavor that pairs well with the garlic and green beans. I prefer to use unsalted butter for better control over the saltiness of the dish.
  • Garlic- Fresh minced garlic sautéed in butter takes the green beans from just another side dish to the best dish on your plate.
  • Garlic Powder- For additional garlic flavor, I like to add a little garlic powder to these buttery garlic green beans.
  • Kosher Salt- I prefer to use kosher salt in all of my cooking because it doesn't contain added sugar or anti-caking agents like table salt often does.
  • Black Pepper- Use freshly ground black pepper for the best flavor.

🌱 Sustainability Tip: Nothing tastes better than garden-fresh green beans. Plus, they're super easy and fun to grow both in a garden and in a container.

The ingredients to make buttery garlic green beans. Each ingredient is labeled with text. They include green beans, garlic, butter, salt, pepper, garlic powder, and water.

How to Store Fresh Green Beans

What's the best way to store fresh green beans until you're ready to use them?

  • Keep them unwashed. Keep the green beans unwashed to prevent moisture from promoting bacterial growth.
  • Choose the right container. Place the unwashed green beans in a plastic bag or airtight container.
  • Store. Store the bag or container of green beans in the refrigerator's vegetable crisper drawer for up to 5 days.

🙅‍♀️ How do you know if your fresh green beans have gone bad? Look for discoloration, wrinkled or slimy texture, foul odor, mold or fungus growth, browning or dryness, excessive softness, or an off taste.

Substitutions and Variations

Here are a few ways you can try customizing this buttery garlic green beans recipe to fit your diet and taste preferences.

Substitutions

  • Green Beans- Substitute fresh green beans for frozen green beans if fresh isn't available. Keep in mind that you may need to steam frozen green beans a few minutes longer than fresh and may also want to use less water.
  • Butter- Swap butter for olive oil to make this dish dairy-free. Dairy-free butter may also be used.
  • Garlic- Use garlic paste or minced garlic from a jar in place of fresh garlic if preferred. Alternatively, use one teaspoon of garlic powder.
  • Garlic Powder- Replace garlic powder with an additional 2 cloves of fresh minced garlic.
  • Kosher Salt- Sea salt or table salt can be used in place of kosher salt.
  • Black Pepper- Opt for red pepper flakes or cayenne pepper if you prefer your green beans with a little more heat.
Buttery garlic green beans in a stainless steel skillet.

Variations

  • Herbed- Add a tablespoon or two of fresh herbs, such as parsley, thyme, or rosemary, to the green beans for a fresh, herbaceous flavor.
  • Lemon- For a bright, citrusy flavor, toss the green beans with a little lemon zest and lemon juice after sautéing.
  • Balsamic- Drizzle balsamic glaze over the cooked green beans to balance the dish with a hint of tangy sweetness.
  • Parmesan- Grate parmesan cheese over the top of the green beans after sautéing to give them a cheesy flavor.
  • Bacon- Crumbled bacon pairs well with garlic green beans and gives the dish a rich, salty flavor and satisfying texture.
  • Spicy- If you love spicy food, sprinkle red pepper flakes or cayenne pepper over the green beans for a bit of heat.

Equipment Notes

Here are some notes on any special equipment I used to make this recipe.

  • Skillet with Lid- Using a skillet with a lid is essential for this recipe as it allows you to steam the green beans properly. Opt for a stainless steel skillet or cast iron skillet over non-stick options, as non-stick coatings do not develop flavor as well and can release harmful chemicals when heated at high temperatures.
  • Tongs- Using tongs helps you move the green beans around in the pan easily, ensuring they're cooked and seasoned evenly.

How to Make Buttery Garlic Green Beans

Here is how to make sautéed garlic green beans.

Step 1: Prepare the green beans. Wash the green beans under cold water and trim off the tough ends.

Step 2: Steam the green beans. Add the trimmed green beans and water to a large skillet. Cover the skillet with the lid and turn the heat to medium-low. Let the water come to a simmer and steam the green beans for about 5-7 minutes or until they turn vibrant green and start becoming tender.

Steamed green beans in a stainless steel skillet.

Step 3: Sauté the green beans. Once the green beans are done steaming, increase the heat to medium. It's okay if there's a small amount of water remaining in the skillet. Remove the lid and add the butter and minced garlic to the skillet. Sauté the green beans and garlic in the butter for 3-4 minutes.

Steamed green beans with butter and fresh minced garlic on top.

Step 4: Season the green beans. Sprinkle the garlic powder, kosher salt, and black pepper over the green beans. Toss together to make sure the seasoning coats the green beans evenly and let them cook for an additional minute. When finished, they should be tender with a slight crunch, but not overly soft.

Step 5: Serve and enjoy. Transfer the seasoned green beans to a serving dish and enjoy!

Buttery green beans seasoned with garlic powder, salt, and pepper.
Green beans cooked in butter and seasoned with garlic in a stainless steel skillet.

Tips for Success

Make these easy garlic green beans successfully the first time using these tried and true tips.

  • Fresh is best. Whenever possible, use fresh green beans for the best flavor and texture. Look for beans that are firm, vibrant, and free from blemishes.
  • Watch the water level. When steaming the green beans, keep an eye on the water to ensure it doesn't completely evaporate. There should be a small amount of water remaining when you add the butter and garlic.
  • Cook to your desired tenderness. Taste-test the green beans with butter and garlic before finishing the dish to make sure they're cooked to your liking.
  • Serve immediately. These buttery garlic green beans are best enjoyed as soon as they're finished cooking.

What to Serve With Buttery Garlic Green Beans

Whether they're part of your holiday meal or just a quick weeknight dinner, these sautéed garlic green beans pair well with a variety of main dishes and are sure to become a new family favorite.

If you're looking for a quick and easy vegetable side dish for your Thanksgiving, Christmas, or Easter feast, these green beans are a great option. They pair well with turkey breast, roasted chicken, braised beef, meatballs, and more.

You can also serve these garlicky green beans alongside your favorite proteins for an easy weeknight dinner. Some of my favorites include grilled chicken, pan-seared chicken, grilled steak tips, grilled shrimp, and seared pesto salmon.

Finally, pair this sautéed green bean recipe with a hearty pasta dish for a well-balanced meal. Pasta bolognese, roasted garlic alfredo, creamy pumpkin pasta, Cajun salmon pasta, and pesto rigatoni are all delicious choices.

A dinner plate with sliced chicken breast, mashed potatoes with gravy, and buttery garlic green beans.

Storage and Reheating

How to Store

  • Refrigerator- Store leftover sautéed green beans with garlic and butter in an airtight container in the refrigerator for up to 3 days.
  • Freezer- Freeze leftover green beans in a freezer-safe container for up to 3 months. Keep in mind that freezing cooked green beans may alter their texture once reheated.

How to Reheat

  • Stovetop- Heat a skillet over medium-low heat. Add leftover green beans and sauté for 3-5 minutes or until hot.
  • Oven- Preheat oven to 350°F. Spread leftover green beans out evenly on a rimmed baking sheet. Heat for 5-10 minutes or until fully warmed through.
  • Microwave- Place green beans on a microwave-safe dish. Heat on HIGH in 30-second intervals, stirring between each, until fully warmed through.
  • Air Fryer- Preheat the air fryer to 350°F. Place leftover green beans in the air fryer basket in a single layer. Reheat for approximately 2-3 minutes or until warm.

Make Ahead

While sautéed green beans are best served fresh, you can still get a head start on preparation by trimming the green beans up to one day in advance. Trimming the green beans ahead of time is especially helpful during the busy holiday season.

A stainless steel skillet filled with buttery garlic green beans.

Frequently Asked Questions

Can I use frozen green beans instead of fresh?

Yes, you can use frozen green beans instead of fresh. Frozen green beans will take a few minutes longer to steam. And since they release water as they cook, consider using less water than called for in the recipe.

What can I add to green beans to give them more flavor?

This garlic green bean recipe is loaded with buttery, garlicky goodness. However, lemon zest, fresh herbs, parmesan cheese, and bacon also make tasty additions.

Is this green bean recipe gluten-free?

Yes, this buttery garlic green bean recipe is naturally gluten-free. Still, I always recommend double-checking the ingredient label for any ingredient that is new to you.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Vegetable Side Dishes

📖 Recipe

Buttery garlic green beans on a white dinner plate.
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Buttery Garlic Green Beans

These Buttery Garlic Green Beans are cooked to tender perfection, then coated in a rich and flavorful garlic butter sauce. With just a few simple ingredients, you can have this easy vegetable side dish ready in only 20 minutes. It's a versatile option that pairs well with a variety of main dishes, whether it's a weeknight dinner or holiday feast.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 3 servings
Calories 123kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 1 pound green beans ends trimmed
  • ½ cup water
  • 2 tablespoons unsalted butter
  • 4 cloves garlic minced
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

Instructions

  • Wash the green beans under cold water and trim off the tough ends.
    1 pound green beans
  • Add the trimmed green beans and water to a large skillet. Cover the skillet with the lid and turn the heat to medium-low. Let the water come to a simmer and steam the green beans for about 5-7 minutes or until they turn vibrant green and start becoming tender.
    ½ cup water
  • Once the green beans are done steaming, increase the heat to medium. It's okay if there's a small amount of water remaining in the skillet. Remove the lid and add the butter and minced garlic to the skillet. Sauté the green beans and garlic in the butter for 3-4 minutes.
    2 tablespoons unsalted butter, 4 cloves garlic
  • Sprinkle the garlic powder, kosher salt, and black pepper over the green beans. Toss together to make sure the seasoning coats the green beans evenly and let them cook for an additional minute. When finished, they should be tender with a slight crunch, but not overly soft.
    ½ teaspoon garlic powder, ½ teaspoon kosher salt, ¼ teaspoon black pepper
  • Transfer the seasoned green beans to a serving dish and enjoy!

Notes

  • Quick Tip: Taste-test the green beans before finishing the dish to make sure they're cooked to your liking.
  • Storage: Store leftover green beans in an airtight container in the refrigerator for up to 3 days.
  • Make Ahead: Trim the ends of the green beans up to one day in advance.

Nutrition

Serving: 1serving | Calories: 123kcal | Carbohydrates: 12g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 20mg | Sodium: 200mg | Potassium: 346mg | Fiber: 4.5g | Sugar: 5g | Vitamin C: 20mg | Calcium: 68mg | Iron: 1.7mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough Breadsticks with Garlic Butter

These Sourdough Breadsticks are irresistibly soft and chewy with a savory garlic-butter flavor. Perfect for beginners, this easy side dish pairs well with pasta dishes, soups, salads, and more.

Three sourdough bread sticks stacked on top of each other. In the background is a plate of pasta and a jar of butter.

When I first made these breadsticks, my fiancé couldn't stop raving about them. He called them the best breadsticks ever and even said they were a more delicious homemade version of Olive Garden's breadsticks.

Buttery, garlicky, soft, and chewy, these sourdough breadsticks are my favorite side dish for any Italian meal. I especially love serving them at the Italian feast I prepare for Christmas dinner each year.

What I love about this recipe in particular is how easy the dough is to handle. With a lower hydration of around 55%, it's not too sticky, making it ideal for beginner sourdough bakers.

So, whether you're hosting a holiday feast or just enjoying a cozy weeknight dinner, this sourdough breadstick recipe is sure to become a new family favorite.

I hope you enjoy it as much as I do!

Looking for an easy sourdough bread recipe? Try my classic Dutch oven sourdough bread.

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredient Notes

Here are some notes on the key ingredients. For the full list of ingredients, check out the recipe card below.

  • Bread Flour- Bread flour has a higher protein content, which helps the breadsticks rise and gives them a chewy texture.
  • Sourdough Starter- This recipe relies solely on sourdough for leavening (no yeast), so make sure your starter is healthy and active.
  • Water- I used a lower hydration level to make the dough easier for beginners to handle, but you can adjust the water amount if desired.
  • Kosher Salt- Enhances the flavor of the breadsticks without added sugar or anti-caking agents, which are often found in table salt.
  • Granulated Sugar- Adds a subtle sweetness to the breadsticks.
  • Olive Oil- A bit of fat in the dough keeps the breadsticks soft and fluffy after baking.
  • Garlic Butter- Melted butter mixed with garlic powder, kosher salt, and dried herbs makes a delicious topping, similar to Olive Garden's breadsticks.
The ingredients to make sourdough breadsticks. Each ingredient is labeled with text. They include water, sugar, kosher salt, butter, sourdough starter, bread flour, olive oil, and seasonings.

Tips for Success

  • Use active sourdough starter. For the best results, use a mature, recently fed sourdough starter rather than discard.
  • Weigh your ingredients. A kitchen scale ensures accurate measurements and consistent results.
  • Knead well. Knead the dough until it becomes smooth and elastic - you'll notice the consistency of the dough change if you do this by hand. It's important to develop enough gluten to help the breadsticks rise.
  • Don't focus on the clock. Sourdough is more about the process than strict timing. Although I provide a sample schedule, the dough's rise time will vary based on your starter's strength and the temperature of your dough and kitchen.
  • Take pictures. Take photos of your dough to track its rise and progress, which can be helpful, especially when you're new to sourdough.

How to Make Sourdough Breadsticks

Here is how to make these sourdough garlic breadsticks.

Step 1: Feed sourdough starter. Feed your sourdough starter about 6-12 hours before making the dough.

Step 2: Mix the dough. In a large mixing bowl, whisk together the bread flour, salt, and sugar. Add the warm water, sourdough starter, and olive oil. Mix until there’s no dry flour left.

Flour, salt, and sugar whisked together in a mixing bowl.
Water, sourdough starter, and olive oil added to the dry ingredients in a mixing bowl.
The dough mixed together in a mixing bowl.

Step 3: Knead the dough. Knead the dough by hand for 15-20 minutes, or use a stand mixer, until it becomes smooth and elastic.

Step 4: Bulk fermentation. Place the dough back in the mixing bowl, cover, and let it rise until puffy and doubled in size, about 6 hours at 75°F.

The sourdough breadstick dough in a mixing bowl after being kneaded.
The breadstick dough after bulk fermentation in a mixing bowl.

Step 5: Shape the breadsticks. Line a baking sheet with parchment paper. Turn the dough onto a floured surface and divide into 12 equal pieces. Shape each piece into a tight ball by gathering the edges together and rolling seam side down on the counter. Let the dough balls rest for 10 minutes, then roll them into a 6-inch long breadstick. Place the breadsticks evenly spaced on the baking sheet.

Six pieces of sourdough breadstick dough. Two are shaped into breadsticks, one is shaped into a ball, and the remaining three are unshaped.
Unbaked sourdough breadsticks on a parchment-lined baking sheet.

Step 6: Proof the breadsticks. Cover and let proof for about 2 hours or until noticeably puffy. Alternatively, you can refrigerate the breadsticks overnight. When ready to bake, let them proof for 2-3 hours at room temperature.

Unbaked sourdough breadsticks on a baking sheet after proofing.

Step 7: Bake the breadsticks. Preheat the oven to 400°F about 20 minutes before the breadsticks finish proofing. Bake for 20 minutes or until golden brown.

Step 8: Prepare the garlic butter. While baking, whisk together melted butter, salt, garlic powder, and Italian seasoning.

Step 9: Butter breadsticks and serve. Brush the hot breadsticks with garlic butter immediately after baking. Serve warm.

Melted butter, dried herbs, salt, and garlic powder mixed together in a glass jar.
Baked breadsticks being brushed with melted garlic butter.
Baked sourdough breadsticks brushed with garlic butter on a parchment-lined baking sheet.

Sample Schedule

Here is an example of a schedule you can use to make these sourdough garlic breadsticks. The kitchen in this example is approximately 70-75°F.

Night Before

10:00 PM: Feed sourdough starter.

Day Of

8:00 AM: Mix dough together and knead.

8:30 AM-2:30 PM: Bulk fermentation.

2:30 PM: Shape breadsticks.

3:00-5:00 PM: Proof breadsticks.

5:00 PM: Bake breadsticks.

Note: Timing will vary based on the strength of your sourdough starter and the temperature of your kitchen and dough.

What to Serve With Sourdough Breadsticks

Breadsticks are perfect for dipping into sauces and dips like marinara, hummus, spinach artichoke dip, or buffalo chicken dip. They also complement pasta dishes such as linguine bolognese, meatballs, Alfredo, creamy pumpkin pasta, and Cajun salmon pasta.

For a lighter meal, pair them with soups and salads like chicken noodle soup, broccoli asparagus soup, Caesar salad, arugula quinoa salad, farro salad, or spinach Caprese salad.

How to Store

Store breadsticks in an airtight container at room temperature for up to 2 days.

For longer storage, transfer to a freezer-safe container and freeze for up to 3 months. Thaw at room temperature before reheating in the oven for best results.

Garlic sourdough breadsticks garnished with herbs. In the background is a plate of pasta with sauce and a jar of butter.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Sourdough Recipes

📖 Recipe

Three sourdough bread sticks stacked on top of each other. In the background is a plate of pasta and a jar of butter.
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5 from 2 votes

Sourdough Breadsticks

These Sourdough Breadsticks are irresistibly soft and chewy with a savory garlic-butter flavor. Perfect for beginners, this easy side dish pairs well with pasta dishes, soups, salads, and more.
Course Bread, Side Dish
Cuisine American, Italian
Prep Time 15 hours
Cook Time 20 minutes
Total Time 15 hours 20 minutes
Servings 12 breadsticks
Calories 215kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

For the Dough

  • 500 grams bread flour
  • 12 grams kosher salt
  • 12 grams granulated sugar
  • 275 grams warm water 80-90℉
  • 100 grams active sourdough starter 100% hydration
  • 30 grams extra virgin olive oil

For the Garlic Butter

  • 3 tablespoons unsalted butter melted
  • ½ teaspoon kosher salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon Italian seasoning

Instructions

  • Feed your sourdough starter about 6-12 hours before making the dough.
  • In a large mixing bowl, whisk together the bread flour, salt, and sugar. Add the warm water, sourdough starter, and olive oil. Mix until there’s no dry flour left.
    500 grams bread flour, 12 grams kosher salt, 12 grams granulated sugar, 275 grams warm water, 100 grams active sourdough starter, 30 grams extra virgin olive oil
  • Knead the dough by hand for 15-20 minutes, or use a stand mixer, until it becomes smooth and elastic.
  • Place the dough back in the mixing bowl, cover, and let it rise until puffy and doubled in size, about 6 hours at 75°F.
  • Line a baking sheet with parchment paper. Turn the dough onto a floured surface and divide into 12 equal pieces. Shape each piece into a tight ball by gathering the edges together and rolling seam side down on the counter. Let the dough balls rest for 10 minutes, then roll them into a 6-inch long breadstick. Place the breadsticks evenly spaced on the baking sheet.
  • Cover and let proof for about 2 hours or until noticeably puffy. Alternatively, you can refrigerate the breadsticks overnight. When ready to bake, let them proof for 2-3 hours at room temperature.
  • Preheat the oven to 400°F about 20 minutes before the breadsticks finish proofing. Bake for 20 minutes or until golden brown.
  • While baking, whisk together melted butter, salt, garlic powder, and Italian seasoning.
    3 tablespoons unsalted butter, ½ teaspoon kosher salt, ½ teaspoon garlic powder, ¼ teaspoon Italian seasoning
  • Brush the hot breadsticks with garlic butter immediately after baking. Serve warm.

Notes

  • Storage: Store leftover breadsticks in an airtight container for up to 2 days at room temperature or freeze for up to 3 months.

Nutrition

Serving: 1breadstick | Calories: 215kcal | Carbohydrates: 34g | Protein: 5.5g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2.5g | Cholesterol: 8mg | Sodium: 450mg | Potassium: 49mg | Fiber: 1g | Sugar: 1g | Calcium: 9mg | Iron: 2.1mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Linguine Bolognese

This Linguine Bolognese is slow-simmered to perfection, then tossed with linguine pasta, for a rich, hearty, and authentic Italian meal that is sure to be a crowd-pleaser. Made with ground beef, San Marzano tomatoes, and white wine, it’s perfect for special occasions and delicious weekend dinners.

A small plate of linguine bolognese next to a white cloth napkin, dried linguine noodles, and parmesan cheese.

Making bolognese sauce should take all afternoon.

Simmered low and slow, the rich flavors and tender texture of beef bolognese are developed throughout the cooking process.

And while making bolognese sauce from scratch should take time, don't be intimidated. Although many of the steps are hands-on at the beginning, they are simple and straightforward. Once the sauce is simmering away, it only needs an occasional stir.

Trust me, it's worth it.

Today, I’m walking you through the entire process of making homemade bolognese sauce, including the best ingredients to use, tips that will guarantee you make it successfully the first time, and some of my favorite side dishes to serve with this authentic Italian meal.

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

What is Bolognese Sauce?

Bolognese sauce (pronounced bow-luh-nayz in American English) is an Italian meat-based sauce that originated near the city of Bologna, Italy.

Known in Italy as ragù alla bolognese, authentic bolognese sauce is cooked slowly and requires a series of flavor-developing steps to get just right. Traditional bolognese sauce is made using ground or finely chopped beef, fatty pork, soffritto, white wine, milk, and tomatoes.

What's the Difference Between Bolognese Sauce and Spaghetti Sauce?

Bolognese sauce is a hearty, slow-cooked, meat-based sauce with rich flavors from meat, vegetables, dairy, and wine. On the other hand, spaghetti sauce is a quicker tomato-based sauce usually made with fresh tomatoes, garlic, herbs, and sometimes meat.

Why You'll Love This Recipe

  • Authentic Flavor- This linguine bolognese recipe uses many of the ingredients considered to be authentic - beef, soffritto, white wine, and milk.
  • Hearty & Comforting- Tender ground beef, savory vegetables, and flavorful San Marzano tomatoes come together in this rich, slow-simmered bolognese sauce with pasta. It's the ultimate comfort food meal.
  • Beginner-Friendly- Don't be intimidated by the long cook time. This simple bolognese sauce with linguine can easily be mastered by a beginner home cook - I promise!
  • Perfect for Special Occasions- Whether it's for date night, Sunday dinner, or the holiday season, this homemade linguine bolognese is sure to make the day feel extra special.
  • Crowd-Pleasing- A rich and hearty beef bolognese with pasta will please even the pickiest eaters at your dinner table.

Ingredient Notes

Here are some notes on the key ingredients. For the full list of ingredients, check out the recipe card below.

  • Ground Beef- I find that 85-90% lean ground beef provides the best balance of flavor without creating an overly greasy sauce.
  • Linguine- Linguine is thick enough to hold up to the hearty bolognese sauce. Cook the pasta to al dente according to the package instructions.
  • Soffritto- A blend of onion, carrot, and celery, the soffritto provides a flavorful base for the bolognese pasta sauce.
  • San Marzano Tomatoes- San Marzano tomatoes are known for their rich, sweet, and less acidic flavor.
  • Milk- Simmering the ground beef in milk helps tenderize it. The milk also adds a bit of flavor and richness to the sauce.
  • White Wine- Adds depth of flavor to the bolognese sauce. Use a wine you would drink such as sauvignon blanc, pinot grigio, or chardonnay.
  • Butter- Unsalted butter adds a rich and creamy texture.
  • Olive Oil- Opt for high-quality extra virgin olive oil for the best flavor.
  • Garlic- Grated garlic blends easily into the sauce, adding an aromatic garlic flavor.
  • Kosher Salt- Opt for kosher salt or sea salt that does not contain added sugar or anti-caking agents.
  • Black Pepper- Use freshly ground black pepper for the best flavor.
  • Nutmeg- A pinch of nutmeg adds a subtle warmth to the bolognese sauce and gives it an authentic flavor.

🌱 Sustainability Tip: Whenever possible, opt for homegrown or locally-sourced ingredients to make this bolognese sauce.

The ingredients to make linguine bolognese on a butcher block countertop. Each ingredient is labeled with text. They include linguine, milk, tomatoes, wine, ground beef, butter, garlic, onion, carrot, celery, nutmeg, pepper, oil, and salt.

Substitutions and Variations

Here are a few ways you can try customizing this easy linguine bolognese recipe to fit your diet and taste preferences.

Substitutions

  • Ground Beef- Substitute some or all of the ground beef with ground turkey, chicken, pork, sausage, tofu, chopped mushrooms, or brown lentils.
  • Linguine- Any pasta shape you like can be used in place of the linguine. For a entirely scratch-made meal, make your own homemade pasta.
  • Soffritto- Try replacing the onion with shallots, the carrots with red bell pepper, or the celery with fennel. Each of these substitutes will give the sauce a slightly different flavor.
  • San Marzano Tomatoes- Swap San Marzano tomatoes for regular canned whole tomatoes, crushed tomatoes, or fresh tomatoes if preferred.
  • Milk- Use any type of milk you prefer, including plant-based milks such as oat milk or almond milk.
  • White Wine- Substitute the white wine for red wine, chicken stock, or vegetable stock.
  • Butter- Replace butter with margarine, plant-based butter, or more olive oil.
  • Olive Oil- Swap olive oil for any other neutral flavored oil or more butter.
  • Garlic- Use ½ teaspoon of garlic powder in place of fresh garlic cloves.
  • Kosher Salt- Sea salt, pink Himalayan salt, or table salt can all be used in place of kosher salt.
  • Black Pepper- For a spicier sauce, use red pepper flakes in place of black pepper.
  • Nutmeg- Ground mace is the best substitute for ground nutmeg.
A plate of linguine bolognese garnished with grated parmesan cheese and fresh parsley. The plate is next to dried linguine pasta noodles and a block of parmesan cheese.

Variations

  • Gluten-Free- Make gluten-free linguine bolognese by swapping regular linguine for your favorite gluten-free version.
  • Dairy-Free- Substitute regular milk for dairy-free milk and the butter for additional olive oil.
  • Turkey or Chicken- Swap the ground beef for ground turkey or ground chicken, if preferred, for a leaner protein option.
  • Pork- Use a blend of ground beef and ground pork or ground sausage to add depth of flavor.
  • Vegetarian- Replace the ground beef with brown lentils or diced mushrooms.
  • Add Vegetables- Even if you're not following a vegetarian diet, adding diced mushrooms, bell peppers, zucchini, or eggplant to the sauce will provide extra flavor.
  • Spicy- Add red pepper flakes to the sauce to give it a little heat.

How to Make Linguine Bolognese

Here is how to make bolognese sauce with linguine pasta.

Make the Bolognese Sauce

Step 1: Heat the cooking fats. In a large pot or Dutch oven, heat olive oil and butter over medium heat.

Step 2: Sauté the vegetables. Add the diced onion, grated carrots, diced celery, and kosher salt. Cook for 5-7 minutes until they're soft and slightly browned.

Grated carrots, diced celery, and diced onion sautéing in butter and olive oil in a stainless steel pot.

Step 3: Cook the beef. Push the vegetables to the side of the pot and add the ground beef, grated garlic, and black pepper. Break the beef up into small pieces and cook until it's no longer pink and most of the liquid has cooked off.

Step 4: Simmer the beef in milk. Reduce the heat to low and pour in the milk. Let it simmer for 10-15 minutes, stirring occasionally, until the milk has evaporated.

Cooked ground beef, onions, celery, and carrots in a stainless steel pot.
Ground beef and vegetables after simmering in milk. There is a wooden spoon pushing some of the ground beef mixture aside to show that the milk has been reduced in the pan.

Step 5: Add the nutmeg. Sprinkle in the ground nutmeg and stir everything together.

Step 6: Simmer the beef in wine. Pour in the white wine and let it simmer for about 10 minutes, stirring occasionally.

A red measuring cup pouring white wine into the ground beef and vegetable mixture.
The ground beef and vegetables in a stainless steel pot after simmering in white wine.

Step 7: Add the tomatoes. Add the canned tomatoes to the pot. Use your spoon to break them into smaller pieces.

Whole peeled San Marzano tomatoes added to the ground beef mixture.
The bolognese sauce simmering after the San Marzano tomatoes have been broken up into smaller pieces.

Step 8: Simmer the sauce. Let the sauce simmer uncovered on low heat for 2 hours, stirring occasionally. If it looks like it's drying out before 2 hours, add ½ cup of water. By the end, the sauce should be thick, with a bit of fat on top and very little liquid left.

The finished bolognese sauce in a stainless steel pot.
A wooden spoon dragging through the bolognese sauce to show the thickness.

Make the Linguine

Step 9: Boil pasta water. About 30 minutes before the sauce is done, bring a large pot of salted water to a boil.

Step 10: Cook linguine. Cook the linguine to al dente according to the package instructions. Before you drain the pasta, save about ½ cup of the starchy pasta water.

Cooked linguine in a stainless steel pot.

Step 11: Toss pasta with sauce. Add the drained pasta and the reserved pasta water to the pot with the bolognese sauce. Toss the pasta and sauce together until the pasta is well coated. Serve with freshly grated parmesan cheese and a sprinkle of fresh herbs if desired.

The cooked linguine tossed with homemade beef bolognese sauce.

Tips for Success

Make this beef bolognese with linguine successfully the first time using these tried and true tips.

  • Preparation is key. Before you start cooking, prepare all of your ingredients so you have everything ready to go. This will make the cooking process a lot smoother and more enjoyable.
  • Dice the vegetables small. Dicing the onion, carrot, and celery finely ensures they cook evenly and blend well into the sauce.
  • Don't rush. Bolognese sauce is meant to simmer for hours on the stovetop. Being patient with the process will help you make the best linguine bolognese.
  • Cook the pasta al dente. This ensures the pasta retains its texture when combined with the sauce.
  • Reserve some pasta water. Starchy pasta water will help the bolognese sauce stick to the linguine better.

What to Serve With Linguine Bolognese

Linguine alla bolognese is a hearty and satisfying dish on its own. But, it's even better when paired with tasty side dishes that compliment its flavors.

If you're really feeling the comfort food vibes, serve this homemade bolognese sauce alongside bread or breadsticks. Rustic sourdough bread, garlic bread, breadsticks, and bruschetta are all fantastic options.

Alternatively, lighten things up with a refreshing side salad. Some of my favorite salads to pair with pasta bolognese include Caprese Salad, Caesar Salad, and arugula quinoa salad.

Finally, vegetable side dishes such as roasted Brussels sprouts, also pair will with this creamy bolognese sauce.

🍓 Planning a romantic dinner at home? Pair this meal with chocolate-covered cheesecake strawberries for a quick and easy dessert!

A fork holding a bite of linguine bolognese up above a small plate.

Storage and Reheating

How to Store

  • Refrigerator- Store the leftover linguine bolognese in an airtight container in the refrigerator for 3-4 days.
  • Freezer- Freeze leftover bolognese sauce separately from the pasta in a freezer-safe container for up to 3 months.

Make Ahead

Whether you're getting ready for the holidays or just preparing for the busy week ahead, making bolognese sauce in advance can be a great way to save time and stress.

  • Prepare the Vegetables- Chop the onion, carrots, and celery and store them in separate airtight containers in the refrigerator for up to 2 days.
  • Cook the Pasta- Cook the pasta up to one day in advance and store it in the refrigerator until you're ready to serve. Don't forget to save some of the starchy pasta water!
  • Make the Bolognese Sauce- Prepare the bolognese sauce and store it in the refrigerator for up to 3 days. Then, when ready to serve, cook the pasta and toss it with the prepared bolognese sauce.
  • Freeze- Make the bolognese sauce and store it in the freezer for up to 3 months. Thaw overnight in the refrigerator before using.
A plate of linguine with bolognese sauce with a fork resting on the side of the plate. The plate is next to a white cloth napkin, dried linguine, and a piece of parmesan.

Frequently Asked Questions

What is the best pasta for bolognese?

The best pasta for bolognese is one that can easily hold onto the hearty meat sauce for that perfect bite. Of course, the linguine used in this recipe is a great option. Other options include tagliatelle, pappardelle, fettuccine, and rigatoni.

Can I use whole milk instead of low-fat milk?

Yes, using whole milk will add more fat, giving the bolognese sauce a creamier texture and richer flavor.

What type of white wine should I use?

Use a dry white wine like Chardonnay, Pinot Grigio, or Sauvignon Blanc.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Italian Recipes

📖 Recipe

A plate of linguine bolognese garnished with fresh parsley and grated parmesan cheese.
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Linguine Bolognese

This Linguine Bolognese is slow-simmered to perfection, then tossed with linguine pasta, for a rich, hearty, and authentic Italian meal that is sure to be a crowd-pleaser. Made with ground beef, San Marzano tomatoes, and white wine, it’s perfect for special occasions and delicious weekend dinners.
Course Main Course, Pasta
Cuisine Italian
Prep Time 15 minutes
Cook Time 2 hours 45 minutes
Total Time 3 hours
Servings 8 servings
Calories 609kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons unsalted butter
  • 1 large (about 2 cups) yellow onion finely diced
  • 2 large (about 2 cups) carrots grated or finely diced
  • 4 stalks (about 1 ½ cups) celery finely diced
  • 1 tablespoon kosher salt plus more for salting pasta water
  • 2 pounds ground beef 85-90% lean
  • 2 cloves garlic grated or finely minced
  • 1 teaspoon black pepper freshly ground
  • 1 ½ cups low-fat milk
  • ⅛ teaspoon ground nutmeg
  • 1 cup white wine
  • 1 28-ounce can San Marzano tomatoes
  • 1 pound linguine dry or homemade
  • Parmesan cheese or fresh herbs for serving

Instructions

  • In a large pot or Dutch oven, heat olive oil and butter over medium heat.
    2 tablespoons extra virgin olive oil, 2 tablespoons unsalted butter
  • Add the diced onion, grated carrots, diced celery, and kosher salt. Cook for 5-7 minutes until they're soft and slightly browned.
    1 large (about 2 cups) yellow onion, 2 large (about 2 cups) carrots, 4 stalks (about 1 ½ cups) celery, 1 tablespoon kosher salt
  • Push the vegetables to the side of the pot and add the ground beef, grated garlic, and black pepper. Break the beef up into small pieces and cook until it's no longer pink and most of the liquid has cooked off.
    2 cloves garlic, 1 teaspoon black pepper, 2 pounds ground beef
  • Reduce the heat to low and pour in the milk. Let it simmer for 10-15 minutes, stirring occasionally, until the milk has evaporated.
    1 ½ cups low-fat milk
  • Sprinkle in the ground nutmeg and stir everything together.
    ⅛ teaspoon ground nutmeg
  • Pour in the white wine and let it simmer for about 10 minutes, stirring occasionally.
    1 cup white wine
  • Add the canned tomatoes to the pot. Use your spoon to break them into smaller pieces.
    1 28-ounce can San Marzano tomatoes
  • Let the sauce simmer uncovered on low heat for 2 hours, stirring occasionally. If it looks like it's drying out before 2 hours, add ½ cup of water. By the end, the sauce should be thick, with a bit of fat on top and very little liquid left.
  • About 30 minutes before the sauce is done, bring a large pot of salted water to a boil.
    1 tablespoon kosher salt
  • Cook the linguine to al dente according to the package instructions. Before you drain the pasta, save about ½ cup of the starchy pasta water.
    1 pound linguine
  • Add the drained pasta and the reserved pasta water to the pot with the bolognese sauce.
  • Toss the pasta and sauce together until the pasta is well coated. Serve with freshly grated parmesan cheese and a sprinkle of fresh herbs if desired.
    Parmesan cheese or fresh herbs

Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. If freezing, consider freezing the bolognese sauce separately and making fresh linguine when ready to serve.
  • Leftovers: Use leftovers to make lasagna bolognese or bolognese pizza.

Nutrition

Serving: 1serving | Calories: 609kcal | Carbohydrates: 58g | Protein: 41g | Fat: 20.5g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 110mg | Sodium: 585mg | Potassium: 913mg | Fiber: 5g | Sugar: 11g | Vitamin C: 18.5mg | Calcium: 129mg | Iron: 6.9mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Ultimate Game Day Nachos (Ground Beef Nachos)

These Game Day Nachos are a must-try if you're looking to score big at your next game day party! Crispy tortilla chips are loaded with seasoned ground beef, hearty black beans, melty cheddar cheese, and all of your favorite toppings for an easy, 30-minute appetizer recipe that's sure to win your guests over.

A cast iron skillet filled with game day nachos.

While I'm not really a sports person, you can always count me in for your game day party. Let's just say, I am a big fan of party snacks.

And these award-winning nachos are truly the ultimate game day party appetizer.

With their winning combination of seasoned ground beef, black beans, cheddar cheese, and endless tasty toppings, they'll have your guests rushing to build their perfect nacho masterpiece.

Today, I’m walking you through how to make the best homemade nachos with ground beef, including the ingredients you should use, tips that will guarantee you make them successfully the first time, and some of my favorite topping ideas.

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Why You'll Love This Recipe

  • Perfect for Game Day- Hosting a game day party? Serve your guests a tray of these game-winning ground beef and black bean nachos! They're perfect for sharing and sure to score major points.
  • Quick & Easy- Ready in just 30 minutes, this game day nacho recipe requires only a few simple steps and basic ingredients. It's a quick and easy snack that's ideal for any celebration.
  • Flavorful- Seasoned ground beef, melty cheddar cheese, hearty black beans, and crunchy tortilla chips come together to make a deliciously flavorful and comforting snack. Plus, we can't forget about the endless topping possibilities!
  • Customizable- The great thing about making homemade nachos is that you can truly make them any way you like! Load them up with your favorite toppings or set up a nacho bar and let guests customize their own nachos.
  • Family-Friendly- Cheesy ground beef nachos are one snack the whole family can agree on. I also enjoy making nachos for a quick and easy weeknight meal when I don't really feel like cooking.

Ingredient Notes

Here are some notes on the key ingredients. For the full list of ingredients, check out the recipe card below.

  • Tortilla Chips- I like to use sturdy, traditional tortilla chips because they hold the toppings well. Round, bite-sized tortilla chips are a little easier to eat, but don't hold onto the toppings as well.
  • Ground Beef- Opt for 85-90% lean ground beef for the best flavor.
  • Black Beans- Choose low-sodium black beans, making sure to drain and rinse them before mixing them with the ground beef.
  • Cheddar Cheese- For the best flavor and better melting, shred your own cheddar cheese from the block. Pre-shredded cheeses are usually coated with anti-caking agents that prevent them from melting as nicely.
  • Taco Seasoning- A flavorful blend of chili powder, onion powder, garlic powder, cumin, cayenne pepper, kosher salt, and black pepper is used to season the ground beef.
  • Toppings- Use whichever toppings you like! If I'm feeling fancy, I like to make pico de gallo and guacamole for my sheet pan nachos.

🌱 Sustainability Tip: Grow tomatoes, jalapeños, red onions, and cilantro in your own backyard or balcony garden to enjoy the freshest nacho toppings!

The ingredients to make game day nachos. Each ingredient is labeled with text and includes tortilla chips, ground beef, cheddar cheese, black beans, seasonings, and toppings.

Substitutions and Variations

Here are a few ways you can try customizing this easy game day nachos recipe to fit your diet and taste preferences.

Substitutions

  • Tortilla Chips- Swap traditional corn tortilla chips for flavored tortilla chips or pita chips for a unique twist on this recipe.
  • Ground Beef- Substitute ground beef for ground turkey, ground chicken, plant-based ground meat alternatives, or an additional can of black beans.
  • Black Beans- Try using pinto beans or kidney beans in place of black beans. Not a fan of beans? Use 2 pounds of ground beef instead.
  • Cheddar Cheese- Pepper jack cheese, monterey jack cheese, colby jack cheese, or even dairy-free cheese can all be used in place of cheddar cheese.
  • Taco Seasoning- Use a pre-mixed packet of taco seasoning for quicker preparation.
  • Toppings- Customize the toppings based on your preferences and dietary restrictions.
A red cast iron skillet of game day nachos topped with tomatoes, jalapeños, cilantro, and avocado.

Variations

  • Gluten-Free- These game day nachos are naturally gluten-free. However, always double-check ingredient labels before consuming any new foods.
  • Vegetarian- Swap the ground beef for a plant-based ground meat alternative or use more black beans instead of meat.
  • Vegan- In addition to swapping out the ground beef, replace the cheddar cheese with dairy-free cheddar cheese.
  • Extra Spicy- Add more cayenne pepper to the ground beef and top the nachos with jalapeños and your favorite hot sauce.
  • BBQ- Swap the ground beef and black bean mixture for BBQ pulled pork, chicken, or beef brisket.
  • Fruity- Top your nachos with ground chicken and pineapple mango salsa for a sweeter version of these game-winning nachos.

How to Make Game Day Nachos

Here is how to make nachos with ground beef.

Step 1: Preheat the oven. Preheat your oven to 350℉ and line a rimmed baking sheet with parchment paper. A large cast iron skillet will work too.

Step 2: Cook the ground beef. In a large skillet over medium-high heat, cook the ground beef until it's browned. This usually takes about 5 minutes. Make sure to break up the beef into small pieces as it cooks.

Ground beef cooked in a stainless steel skillet.

Step 3: Prepare the seasoning mix. While the beef is cooking, mix together the chili powder, onion powder, garlic powder, ground cumin, kosher salt, black pepper, and cayenne pepper in a small bowl.

Step 4: Season the ground beef. Once the beef is cooked, sprinkle the seasoning mixture over it. Stir everything together and cook for an additional 1-2 minutes to let the flavors blend.

Step 5: Add black beans. Stir the drained and rinsed black beans in with the seasoned beef and remove the skillet from the heat.

Ground beef seasoned with homemade taco seasoning in a stainless steel skillet.
Seasoned ground beef and black beans in a stainless steel skillet.

Step 6: Assemble the nachos. Spread the tortilla chips out evenly on the parchment-lined baking sheet or in a cast iron skillet. Top the chips with the ground beef and black bean mixture, making sure to distribute it as evenly as possible.

Tortilla chips topped with seasoned ground beef and black beans in a cast iron skillet.

Step 7: Add cheese. Sprinkle the shredded cheddar cheese evenly over the nachos.

Step 8: Bake the nachos. Put the baking sheet or skillet into the preheated oven for about 5 minutes or until the cheese has melted and is bubbly.

Tortilla chips topped with seasoned ground beef, black beans, and shredded cheddar cheese in a cast iron skillet.
Nachos with ground beef, black beans, and melted cheddar cheese after being baked in the oven.

Step 9: Add toppings and serve. Once the nachos are out of the oven, it's time to add your favorite toppings! Choose from diced tomato, jalapeño, red onion, cilantro, avocado, black olives, sour cream, guacamole, pico de gallo, or any other toppings you love. Get creative!

Ground beef nachos in a cast iron skillet after being baked and toppings added.

Tips for Success

Make these super bowl nachos successfully the first time using these tried and true tips.

  • Use parchment paper. Make chowing down and clean up a breeze by lining your sheet pan with parchment paper or aluminum foil to prevent the cheese from sticking.
  • Break the ground beef up. As the ground beef cooks, break it up into small pieces so it stays on the tortilla chips better and is easier to eat.
  • Cook the taco seasoning. Cook the taco seasoning in the beef fat for a few minutes to enhance its flavor, resulting in even tastier ground beef.
  • Distribute the cheese evenly. Spread the shredded cheddar cheese evenly over the nachos. The melted cheese helps hold the ground beef and black beans in place.
  • Get creative. Nachos are highly customizable so, don't be afraid to experiment with different ingredients and flavor combinations.

🏈 Hosting a Party for the Big Game? Set up a nacho bar with various toppings and sauces, allowing guests to customize their nachos for a fun, interactive experience.

Ground beef and black bean nachos topped with cheddar cheese, tomatoes, and diced avocado in a cast iron skillet.

Storage and Reheating

The best game day nachos are served hot and fresh from the oven. However, if you do find yourself with leftovers, here is everything you need to know about storing and reheating them.

How to Store

  • Room Temperature- If you're serving these nachos at a party, keep in mind that they should only remain at room temperature for a maximum of 2 hours.
  • Refrigerator- Store leftover game day nachos wrapped tightly in aluminum foil or in an airtight container in the refrigerator for 3-4 days.
  • Freezer- I do not recommend freezing leftover nachos as the texture of the chips and toppings may become soggy and unpleasant after thawing.

How to Reheat

  • Oven- Preheat oven to 350°F. Remove any fresh toppings and arrange the leftover nachos in a single layer on a parchment or foil-lined baking sheet. Bake the nachos for about 5-10 minutes, or until the cheese is melted and the chips are crispy.
  • Air Fryer- Preheat the air fryer to 350°F. Remove any fresh toppings and place the leftover nachos in the air fryer basket in a single layer. Air fry the nachos for 3-5 minutes, or until the cheese is melted and the chips regain their crispness.
  • Microwave- Remove any fresh toppings and transfer the leftover nachos to a microwave-safe plate. Microwave the nachos on HIGH for 1-2 minutes, or until the cheese is melted and the nachos are heated through.

Make Ahead

Preparing the individual components of these super bowl nachos in advance can save you time and effort when you're ready to party.

  • Beef and Bean Mixture- Cook the ground beef and black beans and store the mixture in an airtight container for up to 3 days in the refrigerator.
  • Shred the Cheese- If you're using block cheese, you can shred it up to one week in advance and store it in the fridge in an airtight container or a resealable bag.
  • Prepare the Toppings- Chop and prepare the various toppings like diced tomatoes, jalapeños, red onions, and cilantro in advance. Store them separately in airtight containers or resealable bags in the refrigerator.
A cast iron skillet filled with game day nachos.

Frequently Asked Questions

What toppings do you put on nachos?

Traditional nacho toppings include diced tomatoes, jalapeños, red onion, cilantro, avocado, olives, sour cream, guacamole, pico de gallo, and queso cheese sauce. Some creative topping ideas include lime juice, pineapple chunks, shredded BBQ chicken, pickled red onions, mango salsa, roasted sweet potato, or crumbled queso fresco.

How do you keep nachos warm at a party?

To keep nachos warm at a party, consider serving them in a buffet-style warming tray or chafing dish. Another option is to serve the nachos out of a slow cooker turned to the lowest setting. Finally, you can keep the nachos warm in a low-temperature oven and serve them in smaller batches.

How do you prevent nachos from getting soggy?

To prevent the nachos from getting soggy, try to avoid overloading them with wet toppings or sauces. Layer the ingredients evenly, and consider serving the toppings separately if they might make the chips soggy.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Game Day Recipes

📖 Recipe

Game day nachos in a cast iron skillet.
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Game Day Nachos

These Game Day Nachos are a must-try if you're looking to score big at your next game day party! Crispy tortilla chips are loaded with seasoned ground beef, hearty black beans, melty cheddar cheese, and all of your favorite toppings for an easy, 30-minute appetizer recipe that's sure to win your guests over.
Course Appetizer, Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings
Calories 680kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 1 pound ground beef 85-90% lean
  • 1 tablespoon chili powder
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ⅛ teaspoon cayenne pepper
  • 1 15.5-ounce can low-sodium black beans drained and rinsed
  • 1 12-ounce bag tortilla chips
  • 2 cups cheddar cheese shredded
  • Toppings of choice diced tomato, jalapeño, red onion, cilantro, avocado, black olives, roasted corn, sour cream, guacamole, pico de gallo, hot sauce, etc.

Instructions

  • Preheat your oven to 350℉ and line a rimmed baking sheet with parchment paper. A large cast iron skillet will work too.
  • In a large skillet over medium-high heat, cook the ground beef until it's browned. This usually takes about 5 minutes. Make sure to break up the beef into small pieces as it cooks.
    1 pound ground beef
  • While the beef is cooking, mix together the chili powder, onion powder, garlic powder, ground cumin, kosher salt, black pepper, and cayenne pepper in a small bowl.
    1 tablespoon chili powder, 1 teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon ground cumin, ¼ teaspoon kosher salt, ¼ teaspoon black pepper, ⅛ teaspoon cayenne pepper
  • Once the beef is cooked, sprinkle the seasoning mixture over it. Stir everything together and cook for an additional 1-2 minutes to let the flavors blend.
  • Stir the drained and rinsed black beans in with the seasoned beef and remove the skillet from the heat.
    1 15.5-ounce can low-sodium black beans
  • Spread the tortilla chips out evenly on the parchment-lined baking sheet or in a cast iron skillet. Top the chips with the ground beef and black bean mixture, making sure to distribute it as evenly as possible.
    1 12-ounce bag tortilla chips
  • Sprinkle the shredded cheddar cheese evenly over the nachos. The cheese will melt and become gooey in the oven, holding all the delicious toppings together.
    2 cups cheddar cheese
  • Put the baking sheet or skillet into the preheated oven for about 5 minutes or until the cheese has melted and is bubbly. Keep a close eye on them to avoid burning.
  • Once the nachos are out of the oven, it's time to add your favorite toppings! Choose from diced tomato, jalapeño, red onion, cilantro, avocado, black olives, sour cream, guacamole, pico de gallo, or any other toppings you love. Get creative!
    Toppings of choice
  • Serve the nachos immediately while they're still warm and gooey.

Notes

  • Hosting a Party for the Big Game? Set up a nacho bar with various toppings and sauces, allowing guests to customize their nachos for a fun and interactive experience.
  • Storage: While nachos are best enjoyed hot and fresh from the oven, you can store leftovers for up to 4 days in the refrigerator.
  • Make Ahead: Prepare the seasoning mix, cook the ground beef, shred the cheese, or pre-chop toppings in advance to save time on preparation.

Nutrition

Serving: 1serving (before toppings) | Calories: 680kcal | Carbohydrates: 53g | Protein: 38.5g | Fat: 35g | Saturated Fat: 12g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 11.5g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 686mg | Potassium: 757mg | Fiber: 8g | Sugar: 1g | Vitamin C: 1mg | Calcium: 355mg | Iron: 5mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

The Best Buffalo Chicken Flatbread Pizzas

This Buffalo Chicken Flatbread is quick, easy-to-make, and so flavorful, it should be on a restaurant menu! Made with fluffy naan bread, homemade buffalo sauce, and ranch-seasoned chicken breast, these homemade flatbread pizzas are versatile and great for both parties and busy weeknight dinners.

Three buffalo chicken flatbreads on a wooden pizza peel. One of the flatbreads is cut into three pieces.

I'm not being dramatic when I say this might be one of the best buffalo chicken flatbread pizzas I've ever tried. Seriously, it's restaurant-level good!

What sets this recipe apart is the ranch-seasoned chicken breast. Instead of using pre-cooked chicken, I sautéed sliced chicken breast in oil, then seasoned it with my own ranch-inspired blend of herbs and spices.

To make these flatbreads even more delicious, I highly encourage you to try making your own naan bread. The incomparable flavor of homemade naan really makes these buffalo chicken flatbreads shine.

Today, I’m walking you through the entire process including the best ingredients to use, tips that will guarantee you make this recipe successfully the first time, and some of my favorite ways to serve these spicy flatbread pizzas.

Can't get enough buffalo? Check out my recipes for Greek yogurt buffalo chicken dip or buffalo chicken Caesar salad.

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Why You'll Love This Recipe

  • Restaurant-Worthy Flavor- Impress your family and friends with a homemade buffalo chicken flatbread pizza that's so good, it tastes like it came from a fancy restaurant.
  • Family-Friendly- If your family loves buffalo chicken as much as mine, they're going to love this buffalo chicken flatbread recipe. It's a perfect blend of spicy and cheesy that will have everyone asking for seconds!
  • Quick & Easy- This easy flatbread pizza recipe is ready in just 35 minutes, making it perfect for a quick weeknight dinner.
  • Perfect for Game Day- Hosting a party for the big game? Score major points with a lineup of spicy buffalo chicken flatbread pizzas! You'll have all of your guests cheering.

Ingredient Notes

Here are some notes on the key ingredients. For the full list of ingredients, check out the recipe card below.

  • Naan Bread- If you have the time, I highly recommend making homemade naan bread for this recipe. Naan bread can be made up to 4 days in advance and stored at room temperature.
  • Chicken Breast- Opt for boneless, skinless chicken breast. I like to thinly slice my chicken breast into bite-sized pieces so it cooks quickly, but you can also cube it if preferred.
  • Hot Sauce- For classic buffalo sauce flavor, I always use Frank's RedHot Sauce. Adjust the spiciness of the buffalo wing sauce by adding more or less hot sauce to the butter.
  • Butter- Use unsalted butter to make the buffalo sauce since hot sauce already contains a lot of sodium.
  • Mozzarella Cheese- Use low-moisture, part-skim shredded mozzarella cheese. Shred it yourself from a block for the best results when making homemade flatbread pizza.
  • Cheddar Cheese- Adds a sharp, tangy flavor that goes perfectly with buffalo chicken. For the best taste and texture, I suggest shredding your own cheddar cheese from a block.
  • Ranch Seasonings- A combination of dried dill, parsley, chives, garlic powder, onion powder, kosher salt, and black pepper gives the chicken a ranch dressing-like flavor that pairs well with buffalo sauce.
  • Dressing- A drizzle of creamy ranch or blue cheese dressing mellows out the spicy buffalo sauce.
  • Scallions- Sliced green onions provide a fresh flavor and crunchy texture to the flatbread.

🌱 Sustainability Tip: Buying locally-sourced chicken supports the local economy, reduces your carbon footprint, and promotes animal welfare.

The ingredients to make buffalo chicken flatbread pizza. Each ingredient is labeled with text. They include ranch dressing, cheddar and mozzarella cheese, chicken breast, scallions, olive oil, hot sauce, butter, naan bread, and seasonings.

Substitutions and Variations

Here are a few ways you can try customizing this flatbread buffalo chicken pizza recipe to fit your diet and taste preferences.

Substitutions

  • Naan Bread- Swap naan bread for tortillas, pita bread, lavash bread, chapati, or pizza crust.
  • Chicken Breast- Substitute chicken breast for boneless, skinless chicken thighs. Or use leftover roasted chicken or a rotisserie chicken for a quicker option.
  • Buffalo Sauce- Replace Frank's RedHot Sauce with your hot sauce of choice.
  • Cheeses- Experiment with other cheese varieties like provolone cheese, monterey jack cheese, pepper jack cheese, or crumbled blue cheese.
  • Ranch Seasonings- Use a pre-made ranch seasoning packet for a quicker option.
  • Olive Oil- Any neutral flavored oil or butter can be used to sauté the chicken.
  • Dressing- For a lighter, more tangy flavor, swap the dressing for sour cream or plain yogurt. Or skip the dressing altogether.
  • Scallions- Chopped red onions, chives, or even cilantro can be used as an alternative to scallions for a different flavor profile.
Buffalo chicken flatbreads on a wooden pizza peel.

Variations

  • Gluten-Free- Make gluten-free buffalo chicken flatbread by substituting the naan bread for gluten-free naan bread. Additionally, ensure all of the other ingredients are labeled gluten-free before using.
  • Vegetarian- Try swapping the chicken for chickpeas or white beans for a vegetarian-friendly version of this flatbread recipe.
  • Extra Spicy- Love all things spicy? Add sliced jalapeño peppers for an extra boost of heat.
  • Vegetables- Top this buffalo chicken flatbread with vegetables such as cauliflower, bell peppers, red onion, or tomatoes for more flavor and nutrition.
  • Pineapple- Give this buffalo chicken naan bread pizza a sweet, tropical twist by adding some fresh pineapple chunks.

How to Make Buffalo Chicken Flatbread

Here is how to make these buffalo chicken flatbread pizzas.

Step 1: Preheat the oven. Preheat the oven to 425℉ and line a rimmed baking sheet with parchment paper.

Step 2: Make the buffalo sauce. In a small mixing bowl, melt the butter in the microwave using 30-second increments on HIGH power. Once melted, add the hot sauce and whisk well to combine. Set aside.

A small glass bowl of homemade buffalo sauce.

Step 3: Cook the chicken. In a large skillet, heat the olive oil over medium heat. Add the sliced chicken breast and cook for 5-7 minutes or until the chicken is no longer pink.

Step 4: Season the chicken. Sprinkle the dried dill, parsley, chives, garlic powder, onion powder, kosher salt, and black pepper over the cooked chicken. Stir and cook for an additional 1-2 minutes. Remove the skillet from the heat.

Sliced chicken breast sautéing in olive oil in a stainless steel skillet.
Cooked chicken breast pieces seasoned with homemade ranch seasoning.

Step 5: Toss chicken with buffalo sauce. Add 2 tablespoons of the prepared buffalo sauce to the cooked chicken, and toss to combine, making sure the chicken is coated with the sauce.

Sliced cooked chicken breast tossed with homemade ranch seasoning and buffalo sauce.

Step 6: Assemble the flatbreads. Place the naan bread on the parchment-lined baking sheet. Spread 2-3 tablespoons of buffalo sauce on each flatbread as the base. Sprinkle the shredded mozzarella and cheddar cheese over the buffalo sauce on each flatbread. Then, evenly distribute the prepared buffalo chicken over the cheeses.

Two naan breads with buffalo sauce spread on top of them on a parchment-lined baking sheet.
A buffalo chicken flatbread on a piece of parchment paper before being cooked.

Step 7: Bake the flatbreads. Place the baking sheet into the preheated oven and bake for 9-11 minutes or until the cheese is golden brown and bubbly.

Step 8: Serve. Remove the flatbreads from the oven. Drizzle each flatbread with ranch dressing or blue cheese dressing, extra buffalo sauce (if desired), and sliced scallions. Serve immediately and enjoy!

Two cooked buffalo chicken flatbreads on a parchment-lined baking sheet.

Note: If you end up with extra buffalo sauce, it can be stored in the refrigerator for up to 2 weeks.

Tips for Success

Make these buffalo-style chicken flatbreads successfully the first time using these tried and true tips.

  • Use parchment paper. Line the baking sheet with parchment paper to prevent sticking and to make clean-up a breeze.
  • Make homemade naan bread. If you have the time, it's worth the little bit of extra effort it takes to make the naan bread from scratch. The soft, pillowy texture and authentic flavor will elevate your buffalo chicken flatbread to the next level.
  • Shred your own cheese. Pre-shredded cheese is often coated in anti-caking agents that prevent it from melting properly. For the best flavor and texture, shred your own mozzarella and cheddar cheese from the block.
  • Thinly slice the chicken breast. For tender chicken that blends perfectly into the flatbread pizza, slice the chicken breast into thin, bite-sized pieces.
  • Customize the spice level. Use more or less buffalo sauce to suit your desired spiciness level.
  • Rest the flatbreads after cooking. Allow the flatbreads to cool for a minute or two after baking. This helps the cheese and toppings settle, making them easier to handle.

What to Serve With Buffalo Chicken Flatbread

These buffalo chicken flatbread pizzas pair well with a variety of side dishes and can be served as either an easy weeknight meal or as a tasty party appetizer.

If you're serving these cheesy buffalo chicken flatbreads for dinner, try pairing them with a side salad for a light and refreshing meal. Some of my favorites include buffalo chicken caesar salad, arugula quinoa salad, and spinach caprese salad.

Alternatively, vegetable side dishes like honey garlic Brussels sprouts, sautéed asparagus, and roasted green beans and carrots all pair well with buffalo chicken pizza flatbreads.

Finally, make game day extra special by serving this easy party appetizer with other homemade appetizers. Chips with guacamole and salsa or even loaded nachos are all delicious options.

A hand holding a piece of buffalo chicken flatbread pizza up to the camera.

Storage and Reheating

How to Store

  • Refrigerator- Store the leftover buffalo chicken flatbread wrapped tightly in aluminum foil or in an airtight container in the refrigerator for 3-4 days.
  • Freezer- Leftover spicy chicken flatbread pizza can be stored in a freezer-safe plastic bag or container for up to 2 months.

How to Reheat

  • Oven- Preheat oven to 350°F. Place leftover flatbread on a parchment or foil-lined baking sheet. Heat for approximately 5-10 minutes or until the cheese is bubbly and the flatbread is warmed through.
  • Stovetop- Heat a skillet over medium-low heat. Add the leftover buffalo chicken flatbread to the skillet and cover with a lid. Heat for 3-5 minutes or until the cheese is melted and the flatbread is hot.
  • Air Fryer- Preheat the air fryer to 350°F. Place slices of leftover buffalo chicken naan pizza in the air fryer basket. Reheat for approximately 3-5 minutes or until the flatbread is hot and the cheese is melted.
  • Microwave- Place the leftover flatbread on a microwave-safe dish. Heat on HIGH in 30-second increments until the flatbread is fully warmed through.

Make Ahead

Whether you're getting ready for a busy week or hosting a party, preparing all or part of these easy buffalo chicken flatbread pizzas in advance can save you time and effort.

  • Naan Bread- Freshly baked naan can be kept at room temperature in an airtight container for up to 2 to 3 days.
  • Buffalo Sauce- You can prepare the buffalo sauce ahead of time and store it in an airtight container in the refrigerator. It will keep well for about 1 to 2 weeks.
  • Chicken- Cook and season the chicken breast in advance and store it in the refrigerator for up to 2 days.
  • Frozen Pre-Made Flatbreads- Assemble the flatbreads with toppings, skip baking, and freeze on a baking sheet until solid. Wrap tightly in plastic wrap and foil and freeze for 2 to 3 months. To bake, preheat oven to 425℉, bake frozen flatbreads for 12-15 minutes until golden brown and bubbly.
A hand lifting a buffalo chicken flatbread pizza up.

Frequently Asked Questions

Can I used pre-cooked chicken to make this recipe?

Yes, you can use pre-cooked chicken for this recipe. Rotisserie chicken or leftover cooked chicken works well and can save time in the preparation process.

Can I use other types of flatbread besides naan bread?

Yes! Use pita bread, chapati, tortillas, pizza dough, or any other type of flatbread you prefer to make buffalo chicken flatbread.

Can I make these flatbreads larger or smaller?

Of course! Adjust the size of the flatbreads to your preference. Smaller ones are perfect as appetizers, while larger ones can serve as a main meal.

Is buffalo chicken flatbread healthy?

This buffalo chicken flatbread pizza recipe is not considered low calorie since it contains butter and cheese. For a healthier, more well-balanced meal, have one to two slices of buffalo chicken flatbread with a side of salad or roasted veggies.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Pizza Recipes

📖 Recipe

Three homemade buffalo chicken flatbreads on a wooden pizza peel.
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Buffalo Chicken Flatbread

This Buffalo Chicken Flatbread is quick, easy-to-make, and so flavorful, it should be on a restaurant menu! Made with fluffy naan bread, homemade buffalo sauce, and ranch-seasoned chicken breast, these homemade flatbread pizzas are versatile and great for both parties and busy weeknight dinners.
Course Appetizer, Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 3 flatbreads
Calories 907kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

For the Buffalo Sauce

For the Chicken Breast

  • 2 tablespoons olive oil
  • 1 large (about ½ pound) boneless, skinless chicken breast fat trimmed, sliced thin into bite-sized pieces
  • 1 teaspoon dried dill
  • 1 teaspoon dried parsley
  • 1 teaspoon dried chives
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper

For the Buffalo Chicken Flatbread

  • 3 large (10-inch diameter) naan bread
  • 1 cup low-moisture, part-skim mozzarella cheese shredded
  • ½ cup cheddar cheese shredded
  • 3 tablespoons ranch dressing or blue cheese dressing for serving
  • 3 scallions sliced, for serving

Instructions

  • Preheat the Oven: Preheat the oven to 425℉ and line a rimmed baking sheet with parchment paper.
  • Make the Buffalo Sauce: In a small mixing bowl, melt the butter in the microwave using 30-second increments on HIGH power. Once melted, add the hot sauce and whisk well to combine. Set aside.
    4 tablespoons unsalted butter, ½ cup Frank's RedHot Sauce
  • Cook the Chicken: In a large skillet, heat the olive oil over medium heat. Add the sliced chicken breast and cook for 5-7 minutes or until the chicken is no longer pink.
    2 tablespoons olive oil, 1 large (about ½ pound) boneless, skinless chicken breast
  • Season the Chicken: Sprinkle the dried dill, parsley, chives, garlic powder, onion powder, kosher salt, and black pepper over the cooked chicken. Stir and cook for an additional 1-2 minutes. Remove the skillet from the heat.
    1 teaspoon dried dill, 1 teaspoon dried parsley, 1 teaspoon dried chives, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon kosher salt, ¼ teaspoon black pepper
  • Toss Chicken with Buffalo Sauce: Add 2 tablespoons of the prepared buffalo sauce to the cooked chicken, and toss to combine, making sure the chicken is coated with the sauce.
  • Assemble the Flatbreads: Place the naan bread on the parchment-lined baking sheet. Spread 2-3 tablespoons of buffalo sauce on each flatbread as the base. Sprinkle the shredded mozzarella and cheddar cheese over the buffalo sauce on each flatbread. Then, evenly distribute the prepared buffalo chicken over the cheeses.
    3 large (10-inch diameter) naan bread, 1 cup low-moisture, part-skim mozzarella cheese, ½ cup cheddar cheese
  • Bake the Flatbreads: Place the baking sheet into the preheated oven and bake for 9-11 minutes or until the cheese is golden brown and bubbly.
  • Serve: Remove the flatbreads from the oven. Drizzle each flatbread with ranch dressing or blue cheese dressing, extra buffalo sauce (if desired), and sliced scallions. Serve immediately and enjoy!
    3 tablespoons ranch dressing or blue cheese dressing, 3 scallions

Notes

  • Note: If you end up with extra buffalo sauce, it can be stored in the refrigerator for up to 2 weeks.
  • Quick Tip: Shred your own cheese from a block for the best texture and flavor.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
  • Make Ahead: For frozen, ready-to-bake buffalo chicken flatbread pizzas, assemble the flatbreads with toppings, skip baking, and freeze on a baking sheet until solid. Wrap tightly in plastic wrap and foil and freeze for 2 to 3 months. To bake, preheat oven to 425℉, bake frozen flatbreads for 12-15 minutes until golden brown and bubbly.

Nutrition

Serving: 1whole flatbread | Calories: 907kcal | Carbohydrates: 59g | Protein: 41g | Fat: 56g | Saturated Fat: 22g | Polyunsaturated Fat: 4.5g | Monounsaturated Fat: 19.5g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 2974mg | Potassium: 388mg | Fiber: 0.5g | Sugar: 6g | Vitamin C: 1mg | Calcium: 425mg | Iron: 0.8mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough Discard Biscuits

These Sourdough Discard Biscuits are super soft and tender with lots of buttery, flaky layers. Made with real buttermilk and sourdough discard, they're perfect for your next holiday breakfast or brunch.

Three sourdough discard biscuits stacked in a triangle shape on top of a wooden pizza peel. Out of focus in the background is a skillet of biscuits and a small glass jar of butter.

Soft, flaky, and buttery, nothing compares to warm homemade biscuits fresh out of the oven.

Since I started my sourdough journey about three years ago now, I've made these sourdough discard biscuits many times. I particularly love making them around the holidays or for a cozy Sunday brunch.

One of my favorite traditions is serving them on Christmas morning, alongside fresh eggs from my chickens, rich sausage gravy, and crispy home fries.

These sourdough buttermilk biscuits are made with real buttermilk, sourdough discard, and plenty of butter, resulting in a soft, tender texture with a rich, tangy flavor. With just 7 ingredients, they’re ready in under an hour and are incredibly easy to make.

I hope you give them a try and enjoy them just as much as I do!

Don't feel like making cut biscuits? Give my sourdough discard drop biscuits a try instead!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredient Notes

Here are some notes on the key ingredients. For the full list of ingredients, check out the recipe card below.

  • All-Purpose Flour- All-purpose flour gives these sourdough discard biscuits a soft and tender crumb.
  • Buttermilk- Buttermilk adds moisture and tanginess. Use cold buttermilk to help prevent the butter from melting.
  • Sourdough Discard- Sourdough adds moisture and a lightly tangy flavor to the biscuits. You can use either sourdough discard or active sourdough starter.
  • Butter- Keep the butter as cold as possible while making the dough to maximize the flaky, tender texture of the biscuits.
  • Baking Powder- Baking powder is the main ingredient that makes the biscuits rise. Make sure to use aluminum-free baking powder to avoid a bitter, metallic taste.
  • Kosher Salt- Salt enhances the flavor of the biscuits. I recommend using kosher salt since it doesn't have added sugar or anti-caking agents like table salt often does.
  • Honey- Provides a touch of sweetness that balances the overall flavor of the biscuits. The sugar also helps the biscuits brown as they bake.
The ingredients to make sourdough discard biscuits. Each ingredient is labeled with text. They include butter, buttermilk, honey, all-purpose flour, kosher salt, baking powder, and sourdough discard.

Tips for Success

  • Keep the ingredients cold. Ensure that the butter and buttermilk are cold throughout the process. Cold ingredients help give the biscuits a flakier texture.
  • Weigh ingredients for accuracy. Use a scale to weigh the ingredients, especially the flour and sourdough discard, to achieve the right texture and consistency.
  • Don't overwork the dough. Overworking the dough will cause gluten to develop, resulting it tough, dense biscuits.
  • Cut biscuits with care. When cutting out the biscuits, use a sharp biscuit cutter or cookie cutter. Press straight down without twisting to ensure proper rising during baking.

How to Make Sourdough Discard Biscuits

Here is how to make buttermilk biscuits with sourdough discard.

Step 1: Combine dry ingredients. Preheat oven to 425℉. In a large mixing bowl, whisk together the flour, baking powder, and salt.

Step 2: Cut in the butter. Add the cold, cubed butter to the dry ingredients. Use your fingertips to gently pinch and spread the butter into thin sheets. Alternatively, you can use a pastry cutter. The mixture should become crumbly but still slightly stick together when pressed.

Flour, salt, and baking powder in a glass mixing bowl.
Cold butter cut into the flour mixture in a glass mixing bowl.
A hand holding up some of the flour-butter mixture to show the texture.

Step 3: Add wet ingredients. Whisk ¾ cup of buttermilk, sourdough discard, and honey in a small bowl until combined. Pour the wet mixture into the well of the dry ingredients.

Step 4: Mix the dough. Gently fold the ingredients until a shaggy dough forms. Transfer the dough to a lightly-floured surface to prevent sticking.

A well in the flour-butter mixture filled with buttermilk, sourdough discard, and honey.
The dough roughly mixed with a rubber spatula in a glass mixing bowl.
Rough, shaggy biscuit dough on a floured countertop.

Step 5: Laminate the dough. Bring the dough together into a mound using your hands. Flatten the mound into a rectangle that's about ¾-inch thick. Now, fold one side of the rectangle into the center, then do the same with the other side. Turn the dough horizontally and flatten it again. Repeat this folding process three times in total before flattening it into the final ¾-inch thick rectangle for cutting.

The biscuit dough after being kneaded and pressed into a rectangle on the counter.
The biscuit dough rectangle with one side folded into the middle.
The biscuit dough rectangle folded into thirds on a floured countertop.

Step 6: Cut the biscuits. Using a 2 ½-inch circular biscuit cutter, press straight down (avoid twisting) to cut the dough into biscuits. Gather scraps, form into a rectangle, and continue cutting to yield around 12 biscuits.

A circular biscuit cutter cutting biscuits out of the dough.
All of the dough cut into biscuits on a floured countertop.

Step 7: Arrange biscuits in the skillet. Arrange the biscuits closely together in a 10-inch cast iron skillet or on a parchment-lined baking sheet. Lightly brush the tops with the remaining 2 tablespoons of buttermilk.

Twelve sourdough discard biscuits in a cast iron skillet before being cooked.
A blue silicone brush brushing buttermilk onto the raw biscuits in the cast iron skillet.

Step 8: Bake the biscuits. Bake for 18-20 minutes until the tops turn golden brown. Remove from the oven and serve warm.

The cooked buttermilk sourdough discard biscuits in a cast iron skillet.

Serving Suggestions

These biscuits are great served warm with all kinds of spreads and sauces—try sourdough gravy, homemade butter, pesto butter, or your favorite jam like cranberry, strawberry-apple, or blueberry.

You can also use them as a topping for chicken pot pie, the base for a breakfast sandwich, or even turn them into a sweet treat like strawberry shortcake.

How to Store

Store leftover sourdough biscuits in an airtight container at room temperature for 2-3 days.

For longer storage, freeze for up to 3 months in a freezer-safe container. Thaw at room temperature before reheating.

Sourdough discard biscuits in a red cast iron skillet on top of a wooden pizza peel. Next to the skillet is a small jar of butter and a few biscuits.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Sourdough Discard Recipes

📖 Recipe

Three sourdough discard biscuits stacked in a triangle shape on top of a wooden pizza peel. Out of focus in the background is a skillet of biscuits and a small glass jar of butter.
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5 from 9 votes

Sourdough Discard Biscuits

These Sourdough Discard Biscuits are super soft and tender with lots of buttery, flaky layers. Made with real buttermilk and sourdough discard, they're perfect for your next holiday breakfast or brunch.
Course Bread, Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 biscuits
Calories 180kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

Instructions

  • Preheat your oven to 425℉.
  • In a large mixing bowl, whisk together the flour, baking powder, and salt.
    2 ¼ cups (270 grams) all-purpose flour, 2 tablespoons aluminum-free baking powder, 1 teaspoon kosher salt
  • Add the cold, cubed butter to the dry ingredients. Use your fingertips to gently pinch and spread the butter into thin sheets. Alternatively, you can use a pastry cutter. The mixture should become crumbly but still slightly stick together when pressed.
    ½ cup (1 stick or 113 grams) unsalted butter
  • In a small bowl, whisk together ¾ cup of buttermilk, sourdough discard, and honey until they are well combined. Then, make a well in the center of the dry ingredients and pour the wet mixture into it.
    ¾ cup + 2 tablespoons buttermilk, ½ cup (113 grams) sourdough starter discard, 1 tablespoon honey
  • Gently fold the ingredients together until they just start to form a dough. Be careful not to overwork the dough; it's okay if it looks a bit shaggy.
  • Dump the dough out onto a clean, lightly-floured work surface. Since the dough will be sticky, use enough flour to prevent sticking.
  • Bring the dough together into a mound using your hands. Flatten the mound into a rectangle that's about ¾-inch thick. Now, fold one side of the rectangle into the center, then do the same with the other side. Turn the dough horizontally and flatten it again. Repeat this folding process three times in total before flattening it into the final ¾-inch thick rectangle for cutting.
  • Take a 2 ½-inch circular biscuit cutter or cookie cutter, and cut the dough into biscuits by pressing straight down without twisting. Twisting the cutter may seal the edges, preventing the biscuits from rising properly.
  • Gather the scraps, form them into a rectangle, and continue cutting until all the dough is used. This should yield around 12 biscuits.
  • Arrange the biscuits in a 10-inch cast iron skillet or close together on a baking sheet lined with parchment paper. The biscuits should touch each other.
  • Lightly brush the tops of the biscuits with the remaining 2 tablespoons of buttermilk.
    ¾ cup + 2 tablespoons buttermilk
  • Bake in the preheated oven for 18-20 minutes or until the tops turn golden brown. Once baked, remove from the oven and serve the biscuits warm.

Video

Notes

  • Quick Tip: Use a scale to weigh the ingredients, especially the flour and sourdough discard, to achieve the right texture and consistency.
  • Storage: Store leftover biscuits in an airtight container at room temperature for up to 3 days and in the freezer for up to 2 months. It is not recommended to refrigerate biscuits.

Nutrition

Serving: 1biscuit | Calories: 180kcal | Carbohydrates: 23g | Protein: 3.5g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.5g | Cholesterol: 21mg | Sodium: 441mg | Potassium: 59mg | Fiber: 1g | Sugar: 2.5g | Calcium: 41mg | Iron: 1.3mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

How to Make Butter in a Jar

Learn how to make butter in a jar from scratch with this easy homemade mason jar butter recipe. All you need is heavy cream, a jar, and a little arm power to shake up fresh butter the old-fashioned way. It's perfect for beginners and a fun activity for kids.

A small glass jar of butter next to slices of sourdough bread. There is a white cloth napkin laying beneath the jar of butter.

While butter can be made in a variety of ways, I love the simplicity of making homemade butter in a jar. This old-fashioned butter making technique is so easy, you can even get the kids involved (with adult supervision, of course)!

Made with just one ingredient and ready in about 20 minutes, you'll love how fresh, creamy, and delicious this homemade mason jar butter tastes.

Plus, you have complete control over the quality of the ingredients. By using fresh, high-quality cream without additives, you'll create the best homemade butter you've ever tasted.

Today, I’m walking you through the entire butter making process including the best ingredients to use, tips to help you make this mason jar butter recipe successfully the first time, and some ways you can customize this butter to make it your very own.

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Why You'll Love This Recipe

  • Simple & Fresh- Homemade butter tastes fresher than store-bought butter, especially if using high-quality heavy cream without any added stabilizers.
  • Beginner-Friendly- This recipe requires only a few basic ingredients, a jar, and a bowl. Each step in the recipe is simple and straightforward, making it accessible to people with all levels of cooking experience.
  • Ready in 20 Minutes- Just 10 minutes of shaking, a little kneading, and you're ready to serve your own fresh butter to your family and friends.
  • Fun Activity for Kids- Churning butter with kids is a fun and educational way to teach them about where their food comes from. It's hands-on and gets them active!
  • Nostalgic Scratch-Cooking- If you share my passion for learning about old-fashioned cooking techniques, you'll love making homemade butter by hand. It's a fun and easy way to connect with the past while creating something delicious.
  • Customizable- Add salt, garlic, herbs, honey, or anything else you want! Homemade butter is easy to customize to suit your tastes.

Ingredient Notes

Here are some notes on the key ingredients. For the full list of ingredients, check out the recipe card below.

  • Heavy Cream- For the freshest, creamiest, and richest butter, choose high-quality heavy cream with a fat content of around 36% or higher. Avoid ultra-pasteurized cream, as it may not churn effectively into butter.
  • Kosher Salt- Adding kosher salt enhances the flavor of the butter and makes salted butter. If you prefer unsalted butter, omit the salt altogether.
  • Ice Water- Preparing an ice bath before making the butter is essential to cool and solidify the butter after churning, making it easier to knead.

🌱 Sustainability Tip: Whenever possible, choose locally-sourced, organic heavy cream. Not only does it taste fresher, but by supporting local farmers, you reduce the carbon footprint associated with food transportation.

The ingredients to make homemade butter in a jar. Each ingredient is labeled with text. They include heavy cream, kosher salt, and a glass jar.

Substitutions and Variations

Here are a few ways you can try customizing this easy homemade butter recipe to fit your diet and taste preferences.

Substitutions

  • Heavy Cream- If heavy cream isn't available, whipping cream or heavy whipping cream can be used. While the fat content of whipping cream is slightly lower, you should still be able to use it to make butter.
  • Kosher Salt- Sea salt, pink Himalayan salt, or table salt can be used in place of kosher salt. Look for salt that does not contain added sugar or anti-caking agents.
A jar of homemade butter on top of a white cloth napkin on top of a wooden cutting board. Out of focus in the background is a skillet filled with biscuits.

Variations

When it comes to making flavored compound butter, the possibilities are truly endless. Here are some of my favorite ways to dress up this homemade butter recipe.

  • Herbs- Add dried or fresh parsley, cilantro, dill, chives, thyme, rosemary, or sage to make herbed compound butter.
  • Garlic- Minced or roasted garlic gives butter a bold flavor that's perfect for making garlic bread!
  • Honey- A little honey mixed with butter is delicious smeared on sourdough discard corn muffins, cornbread, or biscuits.
  • Citrus- Grated lemon, lime, or orange zest give homemade butter a tart, citrusy flavor.
  • Pesto- Make your own pesto butter by mixing this easy homemade butter with rich and flavorful basil pesto.
  • Cinnamon Sugar- Add cinnamon and brown sugar for a delicious breakfast butter that pairs well with French toast casserole, waffles, pancakes, and more.
  • Spiced- Spices like cinnamon, nutmeg, and ginger give the butter a warm and cozy flavor that's perfect for the holidays.

How to Make Butter in a Jar with Cream

Here is how to make fresh butter at home.

Step 1: Prepare the ice bath. Prepare an ice bath by filling a mixing bowl with 1 cup of ice and 4 cups of cold water. This will be used later to knead the butter.

Step 2: Fill the mason jar. Pour the heavy cream into the glass mason jar, filling it up to no more than halfway. Leaving room in the jar allows the cream to churn and turn into butter.

A glass mason jar filled halfway with heavy cream.

Step 3: Shake the jar. Securely close the mason jar with its lid and shake it vigorously for about 10-12 minutes. At first, you'll hear the cream sloshing around, but after around 5 minutes, it will turn into whipped cream and become quiet. Around the 10-minute mark, you'll hear the butter thumping against the jar and buttermilk sloshing around, indicating that the butter is done!

Whipped cream in a glass mason jar - about halfway to making butter.
The heavy cream separated into butter and buttermilk in a glass mason jar.

Step 4: Pour off the buttermilk. Pour the buttermilk into a separate bowl and save it for other recipes like pancakes or biscuits. Over the sink, remove the butter from the jar and gently squeeze it together to remove excess buttermilk.

Butter in a glass mason jar after pouring off the buttermilk.

Step 5: Knead the butter. Place the butter into the prepared ice bath and gently knead it, further removing any remaining buttermilk. Once the butter is cohesive and free of excess liquid, take it out of the ice bath and gently squeeze it to remove the water. If desired, add ¼ teaspoon of kosher salt and knead it into the butter.

Homemade butter in a bowl of ice water.
A ball of homemade mason jar butter on a piece of parchment paper on a counter.

Step 6: Store the butter. Store the homemade butter in a glass mason jar or wrap it tightly in beeswax wrap, plastic wrap, or parchment paper. Keep it in the refrigerator for up to 3 weeks or freeze it for up to 9 months.

Homemade butter in a small glass mason jar.

Tips for Success

Learn how to make homemade butter successfully the first time using these tried and true tips.

  • Choose fresh, high-quality cream. Fresh cream without any added ingredients results in the freshest-tasting, richest, and creamiest homemade butter.
  • Allow the cream to warm slightly. Let the heavy cream sit out on the counter for 20-30 minutes before making butter. According to New England Cheese Making Supply Company, butter is best made when the temperature of the cream is between 50-60°F.
  • Fill the jar no more than halfway. Leave enough room in the jar for the cream to churn effectively.
  • Be patient. Shake the mason jar vigorously for about 10-12 minutes. It may take some time to see the cream transform into butter, so be patient and keep shaking until you hear the distinct thumping sound.
  • Don't discard the buttermilk. Reserve it for other recipes like pancakes, biscuits, or salad dressings.
  • Label and store the butter. Store the homemade butter in a glass mason jar or wrapped tightly in beeswax wraps, parchment paper, or plastic warp. Label the container with the preparation date for easy reference.

How to Use Homemade Butter in a Jar

Homemade butter can be used in the same way as store-bought butter. However, because its flavor is fresher and more delicious, I recommend using it in dishes where its taste will shine and be highlighted.

Spread this homemade mason jar butter on all kinds of bread and bread products for a comforting treat. Sourdough bread, jalapeño cheddar bread, biscuits, naan bread, and crackers are some of my favorites.

Creamy homemade butter also pairs well with a variety of breakfast foods. Smear it on waffles, pancakes, French toast, sourdough pumpkin muffins, or sourdough double chocolate muffins. Or mix it into scrambled eggs or a frittata to give them a buttery flavor.

Finally, this simple butter will take all of your favorite side dishes to the next level. Add it to baked potatoes, macaroni and cheese, honey roasted Brussels sprouts, or sautéed butternut squash to give it that special touch.

A small glass jar of butter on top of a white cloth napkin on a wooden cutting board. The jar of butter is next to a cast iron skillet filled with biscuits.

How to Store

  • Refrigerator- Store homemade butter in the refrigerator for 2-3 weeks. It's best stored in a glass jar or wrapped tightly in parchment paper, beeswax wrap, or plastic wrap. Remember to label the butter with the preparation date and check for signs of spoilage.
  • Freezer- Properly stored, homemade butter can stay fresh in the freezer for up to 9 months. When you're ready to use the frozen butter, simply thaw it in the refrigerator overnight or at room temperature for a few hours.

How To Tell If Your Homemade Butter Has Gone Bad

  • Mold- A definite sign that your butter has gone bad is visible mold on the surface of the butter. If you see mold, discard the butter immediately.
  • Smell- If the butter smell sour or rancid, it's a good indication it is no longer good to eat.
  • Taste- Similar to smell, if the butter tastes rancid, sour, or just "off" in some way, it's likely bad.
  • Discoloration- If you notice any unusual color changes in the butter, such as yellow or brown spots, it may be a sign of spoilage. Fresh butter should have a consistent creamy light yellow color.
  • Texture- Spoiled butter may develop a slimy or greasy texture, which is different from the smooth and creamy texture of fresh butter.

Make Ahead

Homemade butter can easily be made ahead of time since it lasts for 3 weeks in the refrigerator and 9 months in the freezer.

Making butter in advance is a great way to have a supply of fresh, delicious butter readily available for various dishes and recipes. It's also ideal if you're planning a party or giving homemade butter as a gift around the holidays.

A jar of butter sitting next to slices of sourdough bread on a wooden cutting board.

🎁 DIY Edible Gift Idea: Homemade butter in a jar makes a delightful and thoughtful gift for any occasion. Whether it's the holiday season or a friend's birthday, you can't go wrong with delicious edible gifts.

Frequently Asked Questions

How much heavy cream does it take to make a pound of butter?

In my experience, 8 fluid ounces of heavy cream makes about 3.2 ounces of butter. So, to make one pound (16 ounces) of butter, you would need about 40 fluid ounces (5 cups) of heavy cream.

Is homemade butter healthier than store-bought butter?

Homemade butter allows you to control the quality of ingredients, making it a healthier choice if you choose high-quality heavy cream without added stabilizers. It's free from additives and preservatives found in some store-bought butter.

Is it cheaper to make your own butter?

The cost-effectiveness of homemade butter varies. Compared to cheap, low-quality butter, it may be more expensive. However, when comparing to premium artisanal butter, it can be more cost-effective. Other factors like experience and quality control should also be considered alongside cost.

Can you make butter from whole milk?

If you want to make butter from whole milk, you need to use raw milk. Raw milk is essential, as pasteurized and homogenized milk won't separate into cream for butter-making. While making butter from whole milk is possible, it may not be as efficient or yield as much butter as using heavy cream.

What to do with the buttermilk after making butter?

Leftover buttermilk is a valuable byproduct that you can use in various recipes like pancakes, biscuits, salad dressings, and smoothies. Don't let it go to waste!

Can you make butter in a stand mixer or food processor?

Certainly! You can make butter in a stand mixer or food processor by churning heavy cream until it separates into butter and buttermilk.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Old-Fashioned Recipes

📖 Recipe

A small glass jar of butter next to slices of sourdough bread. There is a white cloth napkin laying beneath the jar of butter.
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How to Make Butter in a Jar

Learn how to make butter in a jar from scratch with this easy homemade mason jar butter recipe. All you need is heavy cream, a jar, and a little arm power to shake up fresh butter the old-fashioned way. It's perfect for beginners and a fun activity for kids.
Course Condiment, Seasonings
Cuisine American
Prep Time 20 minutes
Total Time 20 minutes
Servings 6 tablespoons
Calories 102kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 1 cup ice
  • 4 cups cold water
  • 8 fluid ounces heavy cream between 50-60℉
  • ¼ teaspoon kosher salt optional

Instructions

  • Prepare an ice bath by filling a mixing bowl with 1 cup of ice and 4 cups of cold water. This will be used later to knead the butter.
    1 cup ice, 4 cups cold water
  • Pour the heavy cream into the glass mason jar, filling it up to no more than halfway. Leaving room in the jar allows the cream to churn and turn into butter.
    8 fluid ounces heavy cream
  • Securely close the mason jar with its lid and shake it vigorously for about 10-12 minutes. At first, you'll hear the cream sloshing around, but after around 5 minutes, it will turn into whipped cream and become quiet. Around the 10-minute mark, you'll hear the butter thumping against the jar and buttermilk sloshing around, indicating that the butter is done!
  • Note: The time it takes to turn the cream into butter may vary depending on how vigorously you shake the jar, so be patient and keep shaking until you hear the distinct thumping sound.
  • Pour the buttermilk into a separate bowl and save it for other recipes like pancakes or biscuits. Over the sink, remove the butter from the jar and gently squeeze it together to remove excess buttermilk.
  • Place the butter into the prepared ice bath and gently knead it, further removing any remaining buttermilk.
  • Once the butter is cohesive and free of excess liquid, take it out of the ice bath and gently squeeze it to remove the water.
  • If desired, add ¼ teaspoon of kosher salt and knead it into the butter.
    ¼ teaspoon kosher salt
  • Store the homemade butter in a glass mason jar or wrap it tightly in plastic wrap or parchment paper. Keep it in the refrigerator for up to 3 weeks or freeze it for up to 9 months.

Notes

  • Note: 8 ounces of heavy cream makes about 3 ounces of butter (about 6 tablespoons).
  • Quick Tip: Use fresh and high-quality heavy cream for the best results.
  • Storage: Store in an airtight container in the refrigerator for up to 3 weeks or in the freezer for up to 9 months.

Nutrition

Serving: 1tablespoon | Calories: 102kcal | Fat: 11.5g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 48mg | Potassium: 3mg | Calcium: 3mg | Iron: -2mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Easy Refrigerator Dill Pickles

These Refrigerator Dill Pickles are fresh, crunchy, and loaded with dill and garlic flavor. Quick and easy to make with just a saucepan and a few glass jars, there is no special canning equipment required. Once you try these homemade dill pickles, you’ll never go back to store-bought!

Three jars of refrigerator dill pickles. The front jar is open and there is a fork with a single pickle on it on top of the jar.

Last summer, my love for pickles grew exponentially. I've always thought pickles were good. But, it wasn't until I grew cucumbers in my garden, and made my own homemade pickles, that I totally fell in love with them.

The taste of fresh pickles is incomparable to store-bought. After trying store-bought pickles again when I ran out of my own batch last year, I was disappointed by their artificial taste and crunch.

What's even better is that making this refrigerator dill pickles recipe requires no special canning equipment, making it an approachable and beginner-friendly recipe. With just a few simple ingredients and about 20 minutes, you can have these savory dill pickles ready to store in your fridge for snacking.

Today, I’m walking you through the entire pickling process including the best ingredients to use, tips to help you make this refrigerator pickle recipe successfully the first time, and some ways you can customize this easy pickle recipe to make it your very own.

Love baking your own sourdough bread? These homemade pickles are the perfect mix-in for my dill pickle sourdough bread recipe.

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Why You'll Love This Recipe

  • Fresher Taste- The fresh taste and crisp texture of these homemade dill pickles is incomparable to store-bought. Once you taste them, you'll never want to go back!
  • No Canning Required- No canning equipment? No problem! This easy refrigerator pickles recipe doesn't require any special equipment to make.
  • Quick & Easy- Making pickles at home may sound like a lot of work, but I promise it's not! In just 20 minutes, and with minimal prep work, you can easily make these homemade pickles for yourself.
  • Eco-Friendly- Growing your own cucumbers and dill for these homemade pickles is a sustainable choice. It reduces food transportation distance, which helps lower pollution levels.
  • Customizable- Change up the spices and herbs or add more sugar to customize this pickled cucumber recipe to suit your tastes.

Ingredient Notes

Here are some notes on the key ingredients. For the full list of ingredients, check out the recipe card below.

  • Pickling Cucumbers- Pickling cucumber varieties, such as Kirby Cucumbers, Boston Pickling Cucumbers, Calypso Cucumbers, and Wisconsin SMR 58 Cucumbers, are best for making homemade pickles. Choose small pickles with firm flesh and thin skin.
  • Garlic- Fresh garlic cloves give these pickles a bold, garlicky flavor. Feel free to use more or less garlic to suit your tastes.
  • Dill Weed- This delicate, grassy herb gives dill pickles their signature flavor. If you can't find fresh dill sprigs, you can use dried dill seeds or dill weed, though the flavor may be slightly different.
  • White Vinegar- Vinegar is essential for pickling cucumbers. I prefer white vinegar for its strong acidity and neutral flavor profile.
  • Water- Use fresh, preferably filtered water to make the brine, as the water quality will affect the taste of the pickles.
  • Kosher Salt- Use kosher salt or pickling salt for making pickles. Since table salt often contains added ingredients like anti-caking agents and iodine, it's not ideal for pickling.
  • Sugar- A small amount of sugar helps balance the acidity and saltiness of the pickling brine.
  • Spices- I like to use a combination of yellow mustard seeds, black pepper, and bay leaf to add a savory flavor to the brine. Both freshly ground black pepper and whole black peppercorn work well.

🌱 Sustainability Tip: Grow your own pickling cucumbers and dill for fresher, eco-friendly pickles. Certain cucumber varieties and dill thrive in containers, which is ideal for small spaces.

The ingredients needed to make refrigerator dill pickles. Each ingredient is labeled with text. They include pickling cucumbers, garlic, dill, white vinegar, water, kosher salt, sugar, pepper, and spices.

Substitutions and Variations

Here are a few ways you can try customizing this easy pickling cucumber recipe to fit your diet and taste preferences.

Substitutions

  • Pickling Cucumbers- If pickling cucumbers are not available, you can use other types of cucumbers. However, keep in mind that regular cucumbers may have thicker skin and more seeds.
  • Garlic- Substitute fresh garlic for shallots, chives, or garlic powder.
  • Dill Weed- If fresh dill is not accessible, you can use dried dill seeds or dried dill weed. However, the flavor may be slightly different from fresh dill.
  • White Vinegar- Swap apple cider vinegar for white vinegar for a slightly different flavor.
  • Kosher Salt- Substitute kosher salt for pickling salt in a 1:1 ratio. Both lack additives like iodine and anti-caking agents.
  • Sugar- Brown sugar, honey, and maple syrup can be used in place of granulated sugar.
  • Spices- Swap whole mustard seeds for ground mustard, or try replacing the black pepper with red pepper flakes for added heat.
Three jars of refrigerator dill pickles. The front jar is open, showing the pickles.

Variations

  • Gluten-Free- Homemade refrigerator dill pickles are naturally gluten-free and vegan, but always double-check ingredient labels.
  • Sweet- Add a little more sugar to make a sweeter version of this refrigerator dill pickle recipe.
  • Spicy- Red pepper flakes added to the brine or a few slices of jalapeño can bring a little heat.
  • Lemony- Squeeze a bit of lemon juice into the brine for a citrusy twist on classic dill pickles.

How to Make Refrigerator Dill Pickles

Here is how to make the best ever refrigerator dill pickles.

Step 1: Prepare the brining liquid. In a small saucepan, combine the kosher salt, sugar, mustard seeds, black pepper, and bay leaf. Add the water and white vinegar, and give it a good stir to mix everything together.

Kosher salt, sugar, and pickling spices in a stainless steel pot.
Vinegar and water pouring into a stainless steel pot with pickling spices.

Step 2: Heat the brining liquid. Place the saucepan on the stove over medium heat. Whisk the mixture occasionally until the salt and sugar dissolve completely. The liquid does not need to come to a boil. Once dissolved, set the brining liquid aside and allow it to cool completely while you prepare the cucumbers.

Pickling brine in a stainless steel pot.

Step 3: Prepare the cucumbers. Before slicing the cucumbers, wash them thoroughly under cold running water to remove any dirt or residue. Slice cucumbers into uniform rounds, approximately ¼ inch thick.

Sliced pickling cucumbers on a bamboo cutting board.

Step 4: Fill the jars. Fill each jar halfway with the cucumber slices, pressing them in tightly. Add 4 cloves of sliced garlic and 5 sprigs of fresh dill to each jar. Continue filling the jars with the remaining cucumber slices until they are almost full. How many cucumbers you can fit will depend on their size, but try to pack them in as much as possible.

Sliced cucumbers, sliced garlic, and fresh dill in glass mason jars.
Glass mason jars filled with sliced cucumbers, garlic, and dill.

Step 5: Add the brining liquid. Pour the vinegar mixture over the cucumbers. Make sure to leave about a ½ inch of space from the top of the jar.

Step 6. Shake the jars. Close the jars tightly with their lids and give them a good shake. This helps ensure that each cucumber slice comes into contact with the brine.

Brining liquid being poured from a stainless steel pot into mason jars filled with cucumber slices.

Step 7: Brine the pickles. Store the jars upright in the refrigerator for at least 24 hours, but ideally, wait for 72 hours before enjoying your delicious homemade pickles.

Closed mason jars filled with refrigerator dill pickles.

Tips for Success

Make these homemade garlic dill pickles successfully the first time using these tried and true tips.

  • Choose fresh, firm cucumbers. Select fresh, firm, and unblemished pickling cucumbers for the best results. Avoid cucumbers that are soft or wrinkled, as they may not retain their crunchiness after pickling.
  • Slice the cucumbers uniformly. Use a mandoline slicer or a sharp knife to slice the cucumbers uniformly to about ¼ inch thick.
  • Cool the brine to room temperature. If the brine is too hot, you'll end up with mushy pickles. For crunchy dill pickles, cool the brine to about room temperature before pouring it over the cucumber slices.
  • Give the jars a shake. Shaking the jars daily for the first 2-3 days ensures even pickling of all of the cucumber slices.
  • Brine for 72 hours. While you can eat these pickles after just 24 hours, waiting at least 72 hours will provide the best flavor and texture.
  • Label and date the jars. Don't forget to label and date the jars so you know when to use them up by! This is especially helpful if you're growing your own cucumbers and are making several batches of pickles.

Can I make dill pickle spears instead of slices? Of course! Simply cut the pickling cucumbers lengthwise into spears and follow the recipe as is. Keep in mind that spears may need more time to fully pickle.

How to Use Refrigerator Dill Pickles

Eat them straight from the jar as a delicious snack alongside sourdough crackers and hummus. Or add them to burgers, sandwiches, and wraps - try my air fryer turkey burgers.

A fork removing three refrigerator dill pickles from an open jar.

How to Store

  • Refrigerator- Store pickles in the refrigerator in an airtight glass jar for up to 2 months. Remember to label the jars with the preparation date and check for any signs of spoilage.
  • Freezer- It's generally not recommended to freeze refrigerator pickles if you want to preserve their original crunchy texture.

How To Tell If Your Refrigerator Pickles Have Gone Bad

  • Mold- If you see any signs of mold on the surface of the pickles or floating in the brine, it's an indication that the pickles have gone bad and should be discarded.
  • Slimy- Pickles that are slimy or mushy when touched are likely spoiled. Fresh refrigerator pickles should have a mostly firm and crisp texture.
  • Cloudy Brine- If the brine appears cloudy instead of clear, it may indicate bacterial growth.
  • Smell- A foul or off-putting odor is a strong indication of spoilage. Pickles should have a pleasant, tangy, and aromatic scent.

Make Ahead

This quick dill pickle recipe is ideal for making ahead because the pickles need at least 24 hours to brine before they are ready to eat.

The brining process allows the pickles to absorb the flavors and develop their tangy and aromatic taste. It is recommended to refrigerate the pickles for a minimum of 24 hours, but 72 hours is best for a better flavor.

Three closed jars of refrigerator dill pickles. The jar on the right is laying down on a white cloth napkin.

Quick Tip: A jar of homemade pickles makes a wonderful gift. Whether it's the holiday season or a friend's birthday, you can't go wrong with homemade edible gifts.

Frequently Asked Questions

How long before you can eat refrigerator dill pickles?

The pickles are ready to eat after at least 24 hours in the refrigerator, but for the best flavor, it's recommended to wait for at least 72 hours.

Are refrigerator pickles safe for long-term storage?

Refrigerator pickles are not canned, so they are not suitable for long-term shelf storage like traditional canned pickles. They are best enjoyed within a few months.

How long do homemade refrigerator pickles last?

Refrigerator pickles can last for 1 to 2 months in the refrigerator when stored properly in an airtight container and submerged in the brine.

Can I reuse the brine for a new batch of pickles?

Reusing brine for a new batch is not recommended as it may have lost some of its flavors and may not provide the best results for the second batch.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Snack Recipes

📖 Recipe

Three jars of refrigerator dill pickles. The front jar is open and there is a fork with a single pickle on it on top of the jar.
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5 from 1 vote

Refrigerator Dill Pickles

These Refrigerator Dill Pickles are fresh, crunchy, and loaded with dill and garlic flavor. Quick and easy to make with just a saucepan and a few glass jars, there is no special canning equipment required. Once you try these homemade dill pickles, you’ll never go back to store-bought!
Course Condiment, Snack
Cuisine American
Prep Time 20 minutes
Brine Time 1 day
Total Time 1 day 20 minutes
Servings 3 pint-sized jars
Calories 106kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 1 tablespoon kosher salt
  • ½ teaspoon sugar
  • ½ teaspoon whole mustard seeds
  • ½ teaspoon freshly ground black pepper
  • 1 bay leaf crushed
  • 2 cups water
  • 1 cup white vinegar
  • 6-8 pickling cucumbers
  • 6-12 cloves garlic thinly sliced, amount according to preference
  • 15 sprigs fresh dill

Instructions

  • Optional: While not necessary for refrigerator pickles, if you want to extend their shelf life, you can sterilize the mason jars by boiling them in water for 10 minutes.
  • In a small saucepan, combine the kosher salt, sugar, mustard seeds, black pepper, and bay leaf. Add the water and white vinegar, and give it a good stir to mix everything together.
    1 tablespoon kosher salt, ½ teaspoon sugar, ½ teaspoon whole mustard seeds, ½ teaspoon freshly ground black pepper, 1 bay leaf, 2 cups water, 1 cup white vinegar
  • Place the saucepan on the stove over medium heat. Whisk the mixture occasionally until the salt and sugar dissolve completely. The liquid does not need to come to a boil. Once dissolved, set the brining liquid aside and allow it to cool completely while you prepare the cucumbers.
  • Before slicing the cucumbers, wash them thoroughly under cold running water to remove any dirt or residue. Prepare the pickling cucumbers by slicing them into uniform rounds, approximately ¼ inch thick.
    6-8 pickling cucumbers
  • Fill each jar halfway with the cucumber slices, pressing them in tightly. Add 2-4 cloves of sliced garlic and 5 sprigs of fresh dill to each jar.
    6-12 cloves garlic, 15 sprigs fresh dill
  • Continue filling the jars with the remaining cucumber slices until they are almost full. How many cucumbers you can fit will depend on their size, but try to pack them in as much as possible.
  • Pour the brining liquid over the cucumbers. Make sure to leave about a ½ inch of space from the top of the jar. This is called "headspace."
  • Close the jars tightly with their lids and give them a good shake. This helps ensure that each cucumber slice comes into contact with the brine.
  • Store the jars upright in the refrigerator for at least 24 hours, but ideally, wait for 72 hours before enjoying your delicious homemade pickles. You can shake the jars gently once a day to distribute the flavors evenly and promote even brining.
  • If stored properly, refrigerator pickles should stay good for at least 1 to 2 months.

Notes

  • Want to make dill pickle spears instead? Simply cut the pickling cucumbers lengthwise into spears and follow the recipe as is. Keep in mind that spears may need more time to fully pickle.
  • Quick Tip: Label and date the jars so you know when they were made and how long they're good for.
  • Storage: Store in a sealed glass jar in the refrigerator for up to 2 months.

Nutrition

Serving: 1jar | Calories: 106kcal | Carbohydrates: 22g | Protein: 4g | Fat: 0.5g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 1140mg | Potassium: 732mg | Fiber: 5.5g | Sugar: 8.5g | Vitamin C: 17mg | Calcium: 109mg | Iron: 1.7mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Honey Garlic Brussels Sprouts

These Honey Garlic Brussels Sprouts are roasted to crispy perfection, then tossed with honey garlic butter for a deliciously sweet and savory side dish that will leave you craving more. With just 8 simple ingredients, you can have this easy roasted Brussels sprouts recipe ready in just 30 minutes.

A small plateful of honey garlic Brussels sprouts.

Here's a little secret - making crispy, delicious, restaurant-quality Brussels sprouts at home is easier than you think.

In fact, these roasted honey garlic Brussels sprouts are so good, even the pickiest of eaters will be asking for more. I'm sure of it!

With just 8 simple ingredients and about 30 minutes, you can have this sweet and savory vegetable side dish ready for the whole family to devour. Whether you're serving them on a busy weeknight or as part of a holiday feast, these tasty oven-roasted Brussels sprouts are sure to impress.

Today, I’m walking you through the entire process including the best ingredients to use, tips that will guarantee you make this recipe successfully the first time, and some of my favorite ways to serve this easy roasted vegetable side dish.

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Why You'll Love This Recipe

  • Flavorful- Convincing your family to eat vegetables is easy with these honey garlic roasted Brussels sprouts! They're the perfect balance of salty and sweet and are loaded with garlicky goodness.
  • Simple Ingredients- This recipe needs just 8 basic ingredients, most of which are pantry staples. No need to search for unfamiliar items at the store!
  • Ready in 30 Minutes- This vegetable side dish is perfect for quick and easy weeknight meals because it only takes about 30 minutes to make.
  • Versatile Side Dish- Whether it's a family dinner, a holiday feast, or a casual get-together, these honey garlic caramelized Brussels sprouts pair well with a variety of meals.
  • Healthy- Brussels sprouts are a good source of fiber, vitamins, and minerals. Plus, they're loaded with antioxidants and may help prevent some diseases. This recipe is an easy way to add Brussels sprouts to your diet without sacrificing flavor.

Ingredient Notes

Here are some notes on the key ingredients. For the full list of ingredients, check out the recipe card below.

  • Brussels Sprouts- Brussels sprouts are primarily in season throughout the fall and winter months. Look for Brussels sprouts that are firm and bright green with no yellowing or wilting of the leaves.
  • Garlic- Fresh garlic brings an intense garlic flavor to the honey garlic butter sauce. Grating or finely mincing the garlic gives the glaze a smoother consistency.
  • Honey- The florally sweetness of honey plays well with the caramelized flavor of these garlic roasted Brussels sprouts. Opt for pure honey for the best flavor.
  • Butter- Using unsalted butter allows for better control of the overall saltiness of the dish. Melted butter adds richness to the honey garlic glaze.
  • Olive Oil- Extra virgin olive oil has an earthy flavor that pairs well with Brussels sprouts and helps them crisp up in the oven.
  • Kosher Salt- The flaky texture of kosher salt is perfect for evenly seasoning the Brussels sprouts.
  • Black Pepper- Use freshly ground black pepper for the best flavor.

🌱 Sustainability Tip: Buy locally-grown Brussels sprouts to reduce your carbon footprint, support your community, and enjoy fresher produce.

The ingredients to make honey garlic Brussels sprouts. Each ingredient is labeled with text. They include garlic, butter, Brussels sprouts, garlic powder, olive oil, salt, black pepper, and honey.
Grab your own reusable produce bags at Organic Cotton Mart (affiliate link) and use the code HOMEMADE for 10% off your first order.

Substitutions and Variations

Here are a few ways you can try customizing this honey garlic Brussels sprouts recipe to fit your diet and taste preferences.

Substitutions

  • Brussels Sprouts- Swap Brussels sprouts for another cruciferous vegetable, like broccoli or cauliflower.
  • Garlic- Substitute one fresh garlic clove for ¼ to ½ teaspoon of garlic powder.
  • Honey- Maple syrup can be used in place of honey in this recipe.
  • Butter- Use coconut oil, olive oil, or vegan butter in place of butter.
  • Olive Oil- Any neutral-flavored oil can be used to replace the olive oil in this recipe. Try avocado oil, canola oil, or vegetable oil.
  • Kosher Salt- Swap kosher salt for sea salt, pink Himalayan salt, or table salt if preferred.
  • Black Pepper- Use cayenne pepper, red pepper flakes, or hot honey to give these Brussels sprouts a spicy kick.
Oven-roasted honey garlic Brussels sprouts on a small white plate.

Variations

  • Gluten-Free- This recipe is naturally gluten-free. However, always double-check ingredient labels just to be sure.
  • Vegan- Make this dish vegan by swapping the butter for coconut oil and the honey for maple syrup.
  • Bacon- Fry up some bacon, crumble it, and toss it with these honey garlic Brussels sprouts for a sweet and savory dish that will have everyone coming back for more.
  • Parmesan- Sprinkle grated parmesan cheese over the finished dish to give it a nutty, cheesy flavor.
  • Balsamic- Make honey balsamic Brussels sprouts by adding a teaspoon of balsamic vinegar to the honey garlic butter mixture.
  • Spicy- Add some red pepper flakes or cayenne pepper to the Brussels sprouts before roasting or use hot honey in the honey butter mixture to give this dish a bit of heat.
  • Citrus- Add a burst of citrus flavor by stirring in the zest of an orange or lemon to the honey butter mixture.

How to Make Honey Garlic Brussels Sprouts

Here is how to make these roasted Brussels sprouts with honey and garlic.

Step 1: Preheat the oven. Preheat oven to 425℉ and line a rimmed baking sheet with parchment paper.

Step 2: Season Brussels sprouts. In a large mixing bowl, toss the quartered Brussels sprouts with olive oil, garlic powder, kosher salt, and black pepper until they are evenly coated. Don't forget to include the outer leaves that might fall off during quartering – these make delicious crispy Brussels sprout chips!

Quartered Brussels sprouts tossed with olive oil, salt, pepper, and garlic powder in a glass mixing bowl.

Step 3: Roast Brussels sprouts. Spread the seasoned Brussels sprouts out evenly on the prepared baking sheet, arranging them so that they're cut side down. Roast the Brussels sprouts in the preheated oven for 15-20 minutes, or until they are browned and crispy. While they are roasting, proceed to the next step.

Seasoned Brussels sprouts spread out on a parchment-lined baking sheet.
Crispy roasted Brussels sprouts on a parchment-lined baking sheet.

Step 4: Prepare the honey garlic mixture. In a small bowl, whisk together the melted butter, honey, and grated garlic to make the honey garlic mixture.

A mixture of honey, butter, and grated garlic in a small glass bowl.

Step 5: Transfer cooked Brussels sprouts. Once the Brussels sprouts are done roasting, immediately transfer them to a large mixing bowl.

Step 6. Toss Brussels sprouts with honey garlic mixture. Drizzle the honey garlic mixture over the roasted Brussels sprouts. Toss the Brussels sprouts gently until they are well coated with the honey garlic mixture. Serve immediately and enjoy!

Roasted Brussels sprouts tossed with honey-garlic butter in a glass mixing bowl.

How to Make Honey Garlic Brussels Sprouts (Instructional Video)

Tips for Success

Make these honey garlic butter Brussels sprouts successfully the first time using these tried and true tips.

  • Cut the Brussels sprouts evenly. When quartering the Brussels sprouts, try to make them as uniform in size and thickness as possible. This ensures even cooking, so all the Brussels sprouts become crispy and browned at the same time.
  • Don't overcrowd the pan. Avoid overcrowding the baking sheet, as this can lead to steaming rather than roasting.
  • Adjust seasonings to taste. Taste the honey garlic glaze before drizzling it over the roasted Brussels sprouts. If you prefer it sweeter, add more honey; for a stronger garlic flavor, add more grated garlic.
  • Serve immediately. For the best taste and texture, serve the honey garlic Brussels sprouts immediately after tossing them with the honey garlic glaze.

What to Serve With Honey Garlic Brussels Sprouts

These oven-roasted honey garlic Brussels sprouts complement just about any main dish you can think of, making them a versatile vegetable side dish.

Like most side dishes, these crispy roasted Brussels sprouts pair well with a variety of chicken recipes. This dish served alongside a simple lemon garlic roasted chicken makes for an easy, home-cooked meal. Additionally, seared chicken breast and chicken pot pie taste delicious with these Brussels sprouts.

If you're a fan of grilling recipes, you'll want to serve these honey garlic Brussels sprouts with grilled chicken breast, grilled steak tips, or grilled shrimp.

A spoonful of butter being drizzled over a small plate of roasted honey garlic Brussels sprouts.

Storage and Reheating

How to Store

  • Refrigerator- Store the leftover roasted Brussels sprouts in an airtight container in the refrigerator for 3-4 days.
  • Freezer- Brussels sprouts freeze well after cooking, and you can store them in a freezer-safe plastic bag or container for up to 12 months in the freezer.

How to Reheat

  • Oven- Preheat the oven to 350°F and line a rimmed baking sheet with parchment paper or use cooking spray. Spread the Brussels sprouts out evenly onto the prepared baking sheet. Warm them in the oven for 5-10 minutes.
  • Stovetop- Heat 1-2 teaspoons of oil or butter in a skillet over medium heat. Add the honey garlic Brussel sprouts and sauté for 5-10 minutes, stirring frequently, until they are heated through.
  • Air Fryer- Preheat the air fryer to 350°F. Add leftover Brussels sprouts to the air fryer basket and spread them out into a single layer. Heat for about 5-10 minutes or until the Brussels sprouts are fully warmed through.
  • Microwave- Place leftover garlic honey Brussels sprouts on a microwave-safe dish. Heat on HIGH in 30-second intervals, stirring between each, until fully warmed through.

Make Ahead

There are multiple ways to prepare these Brussels sprouts with honey glaze ahead of time, whether you're getting ready for a busy week or a holiday gathering.

  • Prepping Brussels Sprouts- Trim and quarter the Brussels sprouts ahead of time, storing them in an airtight container or resealable bag in the refrigerator for up to 3 days.
  • Making the Honey Garlic Mixture- Prepare the honey garlic butter mixture in advance and store it in an airtight container in the refrigerator for up to 2 weeks. When ready to use, simply reheat the glaze in the microwave or on the stovetop.
  • Roasting the Brussels Sprouts- If you want to make the entire recipe ahead of time, you can store the roasted and glazed Brussels sprouts in the refrigerator for up to 3 days. Then, reheat them in the oven to regain their crispy texture before serving.
Crispy honey garlic Brussels sprouts on a small white plate.

Frequently Asked Questions

Do I need to wash Brussels sprouts?

Brussels sprouts are generally clean vegetables, but if you wish to clean them, trim the ends, soak in cold water, drain, and pat dry before cutting and seasoning.

Should I soak Brussels sprouts before roasting?

There is no need to soak Brussels sprouts before roasting. Simply clean, trim, and quarter them and they'll roast up to crispy perfection.

What gives Brussels sprouts a better taste?

Roasting Brussels sprouts instead of boiling or steaming caramelizes the leaves and enhances their natural sweetness. Properly seasoning them also boosts their flavor.

Can I use frozen Brussels sprouts for this recipe?

I have only tested this recipe with fresh Brussels sprouts so, that's what I recommend. If you only have frozen Brussels sprouts on hand, give it a try! Keep in mind that frozen sprouts may take longer to cook, and the final texture might differ slightly.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Brussels Sprouts Recipes

📖 Recipe

A small plateful of honey garlic Brussels sprouts.
Print Pin Save
5 from 1 vote

Honey Garlic Brussels Sprouts

These Honey Garlic Brussels Sprouts are roasted to crispy perfection, then tossed with honey garlic butter for a deliciously sweet and savory side dish that will leave you craving more. With just 8 simple ingredients, you can have this easy roasted Brussels sprouts recipe ready in just 30 minutes.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3 servings
Calories 204kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 1 pound (about 4-5 cups) Brussels sprouts quartered, stems removed
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 tablespoon unsalted butter melted
  • 1 tablespoon honey
  • 1 clove garlic grated or finely minced

Instructions

  • Preheat the oven to 425℉ and line a rimmed baking sheet with parchment paper.
  • In a large mixing bowl, toss the quartered Brussels sprouts with olive oil, garlic powder, kosher salt, and black pepper until they are evenly coated. Don't forget to include the outer leaves that might fall off during quartering – these make delicious crispy Brussels sprout chips!
    1 pound (about 4-5 cups) Brussels sprouts, 2 tablespoons extra virgin olive oil, ½ teaspoon garlic powder, ½ teaspoon kosher salt, ¼ teaspoon black pepper
  • Spread the seasoned Brussels sprouts out evenly on the prepared baking sheet, arranging them so that they're cut side down. Roast the Brussels sprouts in the preheated oven for 15-20 minutes, or until they are browned and crispy. While they are roasting, proceed to the next step.
  • In a small mixing bowl, whisk together the melted butter, honey, and grated garlic to make the honey garlic mixture.
    1 tablespoon unsalted butter, 1 tablespoon honey, 1 clove garlic
  • Once the Brussels sprouts are done roasting, immediately transfer them to a large mixing bowl.
  • Drizzle the honey garlic mixture over the roasted Brussels sprouts. Toss the Brussels sprouts gently until they are well coated with the honey garlic mixture. Serve immediately and enjoy!

Notes

  • Cut the Brussels sprouts evenly. This ensures even cooking, so all the Brussels sprouts become crispy and browned at the same time.
  • Storage: If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or a skillet for a crispier texture.
  • Make Ahead
    • Prepping Brussels Sprouts- Trim and quarter the Brussels sprouts ahead of time, storing them in an airtight container or resealable bag in the refrigerator for up to 3 days.
    • Roasting the Brussels Sprouts- If you want to make the entire recipe ahead of time, you can store the roasted and glazed Brussels sprouts in the refrigerator for up to 3 days. Then, reheat them in the oven to regain their crispy texture before serving.
    • Making the Honey Garlic Mixture- Prepare the honey garlic butter mixture in advance and store it in an airtight container in the refrigerator for up to 2 weeks. When ready to use, simply reheat the glaze in the microwave or on the stovetop.

Nutrition

Serving: 1serving | Calories: 204kcal | Carbohydrates: 20g | Protein: 5g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 10mg | Sodium: 226mg | Potassium: 606mg | Fiber: 6g | Sugar: 9g | Vitamin C: 129mg | Calcium: 68mg | Iron: 2.3mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Dutch Oven Chicken Noodle Soup

This Dutch Oven Chicken Noodle Soup is the ultimate comfort food meal. Ideal for quick and easy weeknight dinners, this one-pot recipe ensures minimal cleanup and is beginner-friendly. It uses simple, fresh ingredients and is sure to be a hit with the whole family.

A light purple Dutch oven filled with chicken noodle soup. There is a wooden spoon in the pot.

Classic homestyle chicken noodle soup is simple, timeless, and oh-so comforting.

Filled with hearty egg noodles, tender white meat chicken, and flavorful vegetables, every home cook should have a tried and true chicken noodle soup recipe in their collection.

This easy Dutch oven chicken noodle soup is my go-to whenever I’m craving a warm, brothy bowl of the good stuff. 

It’s perfect for a chilly winter evening or for whenever you’re feeling a bit under the weather. Plus, it’s flavorful and easy to make thanks to my one-pot cooking method.

Today, I’m walking you through the entire process including the best ingredients to use, why I use a Dutch oven, and tips that will guarantee you make this homemade chicken noodle soup successfully the first time.

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Why You'll Love This Recipe

  • One-Pot Meal- Using a Dutch oven to make chicken noodle soup means everything comes together in one pot. As a busy home cook, this means less time spent on cleanup and more time to enjoy the meal with family and friends.
  • Comforting- Whether you’re feeling under the weather or simply want to warm up your family with a comforting, home-cooked meal, this easy chicken noodle soup is sure to hit the spot. 
  • Beginner-Friendly- If you’ve ever been intimidated by making chicken soup from scratch, I’m here to show you just how easy it can be! This simple Dutch oven chicken noodle soup recipe is perfect for both beginners and seasoned home cooks.
  • Fresh Ingredients- With fresh, wholesome ingredients, like chicken breast, vegetables, and herbs, this is one of the best Dutch oven chicken noodle soup recipes you’ll ever taste.
  • Ideal for Meal Prep- Prepare a large batch of this Dutch oven chicken noodle soup to enjoy throughout the busy week. Or freeze leftovers to save for when you don’t have time to cook.
  • Customizable- This basic chicken noodle soup recipe is a great starting point for beginner cooks to experiment with. Get creative by adding or swapping out different ingredients to change up the flavor of the soup.
  • Budget-Friendly- This recipe uses common pantry staple ingredients so it won’t break the bank.

Ingredient Notes

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Boneless Chicken Breast- Opt for boneless, skinless chicken breast for convenience and quicker cooking.
  • Chicken Stock- Use homemade chicken stock for the richest flavor. Otherwise, choose your favorite high-quality, low-sodium chicken stock.
  • Water- Water is used to cook the egg noodles and control the overall saltiness of the soup.
  • Olive Oil- Olive oil is great for searing chicken and adds a rich flavor to the soup.
  • Mirepoix- A mix of diced onion, celery, and carrots is called a mirepoix. These classic aromatics are the base of the soup, providing a ton of flavor. Dice them evenly to ensure even cooking.
  • Garlic- Freshly minced garlic adds a bold, garlic flavor to the soup.
  • Fresh Herbs- Both thyme and rosemary add an earthy, woodsy, and rustic flavor to the soup.
  • Egg Noodles- Cook the egg noodles for half the stated cooking time on the package, then let them finish cooking off the heat to prevent them from becoming soggy.
  • Kosher Salt- Enhances flavor. Adjust according to personal taste preference.
  • Black Pepper- Opt for freshly ground black pepper for the best flavor.

Sustainability Tip: Save chicken bones and vegetable scraps in your freezer to make a large batch of homemade chicken stock.

The ingredients to make Dutch oven chicken noodle soup. Each ingredient is labeled with text. They include celery, water, garlic, pepper, rosemary, chicken breast, onion, chicken stock, thyme, carrots, salt, egg noodles, and olive oil.

Substitutions and Variations

Here are a few ways you can customize this easy Dutch oven chicken noodle soup recipe to fit your diet and taste preferences.

Substitutions

  • Boneless Chicken Breast- Use boneless, skinless chicken thighs if you prefer dark meat. Bone-in chicken breasts and thighs, whole chicken, and pre-cooked chicken can also be used.
  • Chicken Stock- Swap chicken stock for vegetable stock or use chicken bouillon and water.
  • Water- Replace water with additional chicken stock or vegetable stock if preferred.
  • Olive Oil- Substitute olive oil for another neutral-flavored oil, such as canola oil or vegetable oil. Bacon fat can also be used.
  • Mirepoix- These vegetables can easily be customized based on personal preferences. Leeks can be used instead of onions for a milder flavor, while bell peppers or zucchini can be added alongside or instead of celery and carrots.
  • Garlic- Swap fresh garlic cloves for one teaspoon of garlic powder.
  • Fresh Herbs- Use 1 teaspoon of dried thyme and ½ teaspoon of dried rosemary in place of fresh.
  • Egg Noodles- Feel free to use spaghetti, linguini, elbows, or any other pasta shape you prefer. If using homemade pasta, add the noodles off the heat and serve the soup immediately so they don’t become soggy.
A bowlful of chicken noodle soup.

Variations

  • Gluten-Free- Swap the regular egg noodles with your favorite gluten-free egg noodles, pasta, or rice to make gluten-free chicken soup.
  • Egg-Free- Use egg-free noodles or pasta in place of egg noodles.
  • Lemon-Herb- Add lemon zest and freshly-squeezed lemon juice to give this soup a pop of citrus flavor. Fresh herbs like parsley and dill pair well with lemon.
  • Parmesan- Sprinkle a bit of freshly grated parmesan cheese on top of your soup just before serving.
  • Creamy- Create a roux by adding flour to the vegetables just before adding the chicken stock. You can also stir in a splash of heavy cream for a richer flavor.
  • Vegetables- Add additional vegetables to the soup for more flavor, texture, and nutrition. Try vegetables like kale, spinach, green beans, tomatoes, corn, peas, zucchini, summer squash, fennel, and potatoes.
  • Beans- For a heartier, more filling soup, add white beans, kidney beans, or chickpeas.

Equipment Notes

Here are some notes on any special equipment I used to make this recipe.

  • Dutch Oven- A 6-quart enameled Dutch oven is the best Dutch oven for soup. It’s large enough to hold all of the ingredients and its heavy-bottomed design ensures even heat distribution. It’s the perfect pot for searing chicken and simmering soup.
  • Meat Mallet- Using a meat mallet (or the flat side of a heavy pan) to pound the chicken breasts ensures they cook evenly and become tender.

How to Make Dutch Oven Chicken Noodle Soup

Here is how to make classic chicken noodle soup in a Dutch oven.

Cook the Chicken

Step 1: Prepare the chicken. Place the chicken breasts on a cutting board. Use a sharp knife to carefully trim any excess fat or tendons from the chicken. Cut each chicken breast in half lengthwise so you have four thinner pieces.

Step 2: Pound the chicken. To ensure even cooking and tenderness, place a piece of plastic wrap or parchment paper over the chicken. Gently pound the chicken with a meat mallet or the flat side of a heavy pan until it’s about ½ inch thick. 

Four chicken breasts pounded out on an orange cutting board.

Step 3: Sear the chicken. Season the chicken breasts on both sides with ½ teaspoon of kosher salt and black pepper. Heat the olive oil in a large Dutch oven over medium-high heat. Once hot, place the seasoned chicken in the pot. Sear for 4-5 minutes per side or until the chicken turns golden brown. Remove the chicken from the pot and set aside.

Four chicken breasts searing in olive oil in a Dutch oven.

Make the Soup

Step 4: Sweat the aromatics. Reduce the heat to medium, and in the same pot, add the diced onion, carrots, and celery. Sprinkle ½ teaspoon of kosher salt over the vegetables and cook for about 5 minutes or until the onions are translucent and the vegetables begin to soften. Add the minced garlic, thyme, and rosemary and cook for an additional 1-2 minutes.

Mirepoix sautéing in a Dutch oven.
Diced onion, celery, carrots, garlic, rosemary, and thyme cooking in olive oil in a Dutch oven.

Step 5: Add the stock. Pour the chicken stock and water into the pot, scraping the bottom to release any browned bits. Increase the heat to bring the soup to a boil, then reduce it to low to maintain a gentle simmer.

Chicken stock, vegetables, and herbs simmering in a Dutch oven.

Step 6: Finish cooking the chicken. Return the seared chicken breasts and any accumulated juices from the plate back into the pot. Cover it with the lid and let it simmer for 20 minutes or until the chicken is fully cooked and tender.

Step 7: Shred the chicken. Carefully transfer the cooked chicken breast to a cutting board. Shred or cut the chicken into bite-sized pieces, then add it back to the pot.

Cooked chicken breast being held above the pot after simmering in chicken stock in a Dutch oven.
Shredded chicken breast added to the Dutch oven chicken noodle soup.

Step 8: Cook the noodles. Stir the dry egg noodles into the simmering soup and let them cook for half the cooking time stated on the package. Remove the pot from the heat, cover it with a lid, and let the noodles continue to cook off the heat for an additional 10 minutes.

Step 9: Serve and enjoy. Taste for seasoning and add additional salt and pepper, if desired. Serve and enjoy!

Dry egg noodles added to the simmering chicken soup.
The finished Dutch oven chicken noodle soup. There is a wooden spoon sticking out of the pot to the left.

Tips for Success

Make this Dutch oven chicken noodle soup with egg noodles successfully the first time using these tried and true tips.

  • Pound the chicken to an even thickness. By pounding the chicken breasts out, they cook quickly and evenly and become tenderized for a delicious end result.
  • Don’t overcrowd the pot. Give the chicken enough space in the Dutch oven to sear properly. Avoid overcrowding the pot, as it may cause the chicken to steam instead of achieving a nice sear.
  • Cut the vegetables uniformly. Cutting the onion, celery, and carrots uniformly is essential for even cooking, consistent texture, better flavor distribution, and a visually appealing presentation.
  • Use homemade chicken stock. For the best flavor, use homemade chicken stock in your Dutch oven chicken soup.
  • Cook the noodles just right. Avoid soggy, mushy noodles in your chicken noodle soup by cooking them for half the time stated on the package. The hot broth will continue cooking them even after simmering stops.
  • Adjust seasonings to taste. Taste the soup before serving and adjust the seasonings, if needed, with additional salt and pepper to suit individual preferences.

What to Serve with Dutch Oven Chicken Noodle Soup

A warm, cozy bowl of chicken noodle soup is perfect all on its own. But, it's even better when served with a little something extra.

For a simple, yet nostalgic meal, pair this Dutch oven chicken noodle soup with crackers or bread. Sourdough discard crackers, sourdough bread bowls, sourdough garlic bread, or jalapeño cheddar sourdough bread are all delicious options.

If you’re looking for a heartier meal, serve sandwiches alongside a bowl of this one-pot chicken noodle soup recipe. Some of my favorite sandwiches to pair with this soup include a BLT bagel sandwich or a turkey and egg sandwich.

Finally, enjoy a lighter meal by pairing this homemade chicken soup with a refreshing salad. Caesar salad, spinach Caprese salad, and arugula quinoa salad are all great choices.

A white bowl filled with chicken noodle soup.

Storage and Reheating

How to Store

  • Refrigerator- Store leftover chicken noodle soup in an airtight container in the refrigerator for 3-4 days.
  • Freezer- To freeze, allow the soup to cool completely. Then, store it in a freezer-safe plastic bag or storage container in the freezer for up to 3 months.

Quick Tip: If you want to freeze chicken noodle soup, I recommend cooking the noodles separately. Then, you can freeze the soup without the noodles and add fresh noodles when you’re ready to serve it.

How to Reheat

If you notice the leftover chicken soup has absorbed a lot of the liquid and become thick, add a bit more chicken stock or water before reheating to help thin it out.

Thaw frozen chicken noodle soup overnight in the refrigerator before reheating.

  • Stovetop- Add leftover chicken noodle soup to a saucepan. Heat the soup over medium heat, stirring occasionally, until it is steaming hot and just starting to simmer. Remove from the heat and serve immediately.
  • Microwave- Pour leftover soup into a microwave-safe bowl. Microwave on HIGH for approximately 2-3 minutes, stirring halfway through.

Make Ahead

Prepare either the entire recipe or parts of it in advance to save time and streamline the cooking process.

  • Entire Recipe- Follow the recipe to make the soup, then store it in the refrigerator for up to 4 days or in the freezer for up to 3 months.
  • Vegetables- Pre-dice the vegetables and herbs to get a head start on meal prep. This will cut the preparation time down, which is perfect for those busy weeknights.
  • Chicken Stock- If you want to use homemade chicken stock, you can prepare a large batch in advance. Store it in the refrigerator for up to 4 days or in the freezer for up to 6 months. 
  • Chicken- You can cook the chicken breasts ahead of time and store them in the refrigerator. When it's time to make the soup, simply shred or cut the chicken into bite-sized pieces and add them to the pot.
  • Noodles- Fully cook the noodles in boiling water and store them in an airtight container in the refrigerator for up to 5 days. When ready to serve the soup, place a portion of cooked noodles in a bowl and ladle the hot chicken soup over the top of them.
A large Dutch oven filled with chicken noodle soup. A wooden spoon is resting on the right side of the Dutch oven.

Frequently Asked Questions

What can I add to my chicken soup to make it taste better?

To improve bland chicken soup, start by adding a pinch of salt and some fresh herbs like parsley, thyme, or rosemary. Include a splash of lemon juice for brightness or try parmesan cheese or sautéed mushrooms for richness.

Do you have to cook egg noodles before adding them to soup?

In this recipe, we cook the egg noodles for half the time in the simmering soup, allowing the residual heat to finish cooking them. This method prevents the noodles from turning mushy. Alternatively, you can pre-cook the noodles if preferred, and add them to the soup during the last few minutes of simmering for the same perfect texture.

Should I use chicken stock or chicken broth for chicken noodle soup?

Both chicken stock and chicken broth work for chicken noodle soup. Chicken stock has a richer flavor from simmering bones, while chicken broth is lighter in flavor. While the choice is personal, I recommend using homemade chicken stock for the best flavor.

Can I use leftover chicken or rotisserie chicken to make this soup?

Of course! If you want to use leftover roasted chicken or rotisserie chicken, skip the searing step and start by sautéing the vegetables. Then, add the shredded chicken to the pot just before you add the egg noodles.

Can I make this Dutch oven chicken noodle soup without a Dutch oven?

Yes, you can make this chicken noodle soup without a Dutch oven. Simply use an aluminum or stainless steel stockpot in place of the Dutch oven.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Chicken Recipes

📖 Recipe

A light purple Dutch oven filled with chicken noodle soup. There is a wooden spoon in the pot.
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5 from 1 vote

Dutch Oven Chicken Noodle Soup

This Dutch Oven Chicken Noodle Soup is the ultimate comfort food meal. Ideal for quick and easy weeknight dinners, this one-pot recipe ensures minimal cleanup and is beginner-friendly. It uses simple, fresh ingredients and is sure to be a hit with the whole family.
Course Main Course, Soup
Cuisine American
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 5 servings
Calories 365kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 1 pound (about 2 large) boneless, skinless chicken breasts
  • 1 teaspoon kosher salt divided, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • ¼ cup olive oil
  • 1 large yellow onion diced
  • 4 celery stalks diced
  • 2 large carrots peeled and diced
  • 4 cloves garlic minced
  • 1 tablespoon fresh thyme leaves
  • 2 teaspoons fresh rosemary chopped
  • 4 cups chicken stock low-sodium
  • 4 cups water
  • 4 cups egg noodles dry

Instructions

  • Prepare the chicken. Place the chicken breasts on a cutting board. Use a sharp knife to carefully trim any excess fat or tendons from the chicken. Cut each chicken breast in half lengthwise so you have four thinner pieces.
    1 pound (about 2 large) boneless, skinless chicken breasts
  • Pound the chicken. To ensure even cooking and tenderness, place a piece of plastic wrap or parchment paper over the chicken. Gently pound the chicken with a meat mallet or the flat side of a heavy pan until it’s about ½ inch thick.
  • Sear the chicken. Season the chicken breasts on both sides with ½ teaspoon of kosher salt and black pepper. Heat the olive oil in a large Dutch oven over medium-high heat. Once hot, place the seasoned chicken in the pot. Sear for 4-5 minutes per side or until the chicken turns golden brown. Remove the chicken from the pot and set aside.
    1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper, ¼ cup olive oil
  • Sweat the aromatics. Reduce the heat to medium, and in the same pot, add the diced onion, celery, and carrots. Sprinkle ½ teaspoon of kosher salt over the vegetables and cook for about 5 minutes or until the onions are translucent and the vegetables begin to soften. Add the minced garlic, thyme, and rosemary and cook for an additional 1-2 minutes.
    1 teaspoon kosher salt, 1 large yellow onion, 4 celery stalks, 2 large carrots, 4 cloves garlic, 1 tablespoon fresh thyme leaves, 2 teaspoons fresh rosemary
  • Add the stock. Pour the chicken stock and water into the pot, scraping the bottom to release any browned bits. Increase the heat to bring the soup to a boil, then reduce it to low to maintain a gentle simmer.
    4 cups chicken stock, 4 cups water
  • Finish cooking the chicken. Return the seared chicken breasts and any accumulated juices from the plate back into the pot. Cover it with the lid and let it simmer for 20 minutes or until the chicken is fully cooked and tender.
  • Shred the chicken. Carefully transfer the cooked chicken breast to a cutting board. Shred or cut the chicken into bite-sized pieces, then add it back to the pot.
  • Cook the noodles. Stir the dry egg noodles into the simmering soup and let them cook for half the cooking time stated on the package. Remove the pot from the heat, cover it with a lid, and let the noodles continue to cook off the heat for an additional 10 minutes.
    4 cups egg noodles
  • Serve and enjoy. Taste for seasoning and add additional salt and pepper, if desired. Serve and enjoy!

Notes

  • Quick Tip: If you want to freeze chicken noodle soup, I recommend cooking the noodles separately. Then, you can freeze the soup without the noodles and add fresh noodles when you’re ready to serve it.
  • Storage: Store leftover soup in an airtight container in the refrigerator for up to 4  days or in the freezer for up to 3 months.

Nutrition

Serving: 1serving | Calories: 365kcal | Carbohydrates: 30g | Protein: 28g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 98mg | Sodium: 340mg | Potassium: 659mg | Fiber: 3.5g | Sugar: 4g | Vitamin C: 7mg | Calcium: 55mg | Iron: 1.8mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough Garlic Bread

This Sourdough Garlic Bread is garlicky, buttery, and crusty with the most delicious tangy flavor from homemade sourdough bread. Ready in less than 30 minutes, it’s the perfect appetizer or side dish for every meal!

Sourdough garlic bread on a piece of parchment paper.

Who doesn't just love garlic bread?

I could easily eat a whole loaf myself. It's crusty, buttery, garlicky, and oh-so delicious.

But it wasn't until I started making sourdough bread at home that I truly discovered just how good garlic bread can be.

I'm telling you, this is the best garlic bread you will ever try. Seriously. Especially with fresh, homemade sourdough bread.

The tangy flavor and chewy, crusty texture of sourdough paired with rich, flavorful garlic butter is unbeatable.

As my dad said, "It's the best food I've ever eaten!"

So, if you're looking for a delicious new side dish or appetizer, give my easy sourdough garlic bread recipe a try!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

Here are some notes on the key ingredients. For the full list of ingredients, check out the recipe card below.

  • Sourdough Bread- Whether homemade or from your local bakery, sourdough's flavor and chewiness are perfect for making garlic bread.
  • Unsalted Butter- Softening the butter makes mixing and spreading easier.
  • Olive Oil- A little olive oil makes the garlic butter more spreadable and adds flavor.
  • Garlic- Mixing fresh garlic and garlic powder gives this sourdough garlic bread a bold garlic flavor. Finely mince the garlic so it cooks through in the oven. If you don't have fresh garlic, you can use garlic paste or minced garlic from a jar.
  • Seasonings- A blend of garlic powder, salt, dried parsley, and oregano is perfect for garlic bread. Feel free to customize the seasonings based on what you have in your pantry.

🌱 Sustainability Tip: If you don't bake sourdough bread, buy it from a local bakery or farmers' market. Supporting local businesses helps the community and the environment.

The ingredients to make sourdough garlic bread. Each ingredient is labeled with text. They include sourdough bread, butter, dried oregano, dried parsley, kosher salt, olive oil, garlic powder, and garlic.

Variations

  • Cheesy- Add shredded mozzarella, cheddar, or Parmesan on top of the garlic butter before baking.
  • Fresh Herbs- Mix fresh herbs like parsley, basil, thyme, oregano, or rosemary into the garlic butter.
  • Pesto- Stir some homemade pesto into the garlic butter mixture or use sourdough pesto bread as the base.
  • Spicy- Add a pinch of red pepper flakes to the garlic butter for a spicy kick.

How to Make Sourdough Garlic Bread

Here is how to make homemade garlic bread with sourdough.

Step 1: Preheat oven. Preheat your oven to 425℉. Line a rimmed baking sheet with aluminum foil or parchment paper.

Step 2: Prepare bread. Using a sharp serrated knife, carefully cut the sourdough loaf in half lengthwise. Place the two halves, cut-side up, on the prepared baking sheet. If necessary, remove the ear so the top half of the bread sits flat.

A loaf of sourdough bread sliced in half lengthwise on a cutting board.

Step 3: Make garlic butter. In a small mixing bowl, combine the softened butter, extra virgin olive oil, finely minced garlic, dried parsley, dried oregano, garlic powder, and kosher salt. Mix well until all ingredients are fully incorporated.

Butter, olive oil, garlic, and seasonings mixed together in a bowl.

Step 4: Spread garlic butter. Evenly spread the garlic butter mixture over the cut sides of the sourdough halves.

Half of a loaf of sourdough bread smeared with garlic butter on a foil-lined baking sheet.

Step 5: Bake garlic bread. Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges of the bread are turning golden brown. For an extra golden top, broil on high for an additional 2 minutes, if desired.

Step 6: Cool and serve. Once baked, remove the bread from the oven and let it cool for about 10 minutes. Cut into 12 slices and serve.

Sourdough garlic bread cut in half on a foil-lined baking sheet with a bread knife next to it.

Tips for Success

  • Use fresh sourdough bread. The best sourdough garlic bread starts with a fresh loaf. Ideally, bake your own with a homemade sourdough starter. If you don't bake sourdough bread, pick up a fresh loaf from a local bakery.
  • Soften the butter. Ensure your butter is at room temperature for easy mixing and spreading.
  • Adjust garlic to taste. Add more garlic for a strong flavor, or use less for a milder taste.
  • Keep an eye on the bread. Keep an eye on the bread as it bakes to prevent burning. Since oven temperatures can vary, look for golden brown edges to know when it's done.
  • Serve immediately. Sourdough garlic bread is best served fresh and hot from the oven.

How to Store

Store leftover sourdough garlic bread in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

To reheat: Wrap garlic bread tightly in aluminum foil and bake in a 350℉ oven for 10-15 minutes or until warmed through.

Half of a loaf of homemade sourdough garlic bread.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Sourdough Recipes

📖 Recipe

Sourdough garlic bread on a piece of parchment paper.
Print Pin Save
5 from 1 vote

Sourdough Garlic Bread

This Sourdough Garlic Bread is garlicky, buttery, and crusty with the most delicious tangy flavor from homemade sourdough bread. Ready in less than 30 minutes, it’s the perfect appetizer or side dish for every meal!
Course Bread, Side Dish
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 slices
Calories 254kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 1 ½-2 pound loaf sourdough bread preferably homemade
  • 8 tablespoons (1 stick or 113 grams) unsalted butter softened
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic finely minced
  • ½ teaspoon dried parsley
  • ¼ teaspoon dried oregano
  • ¼ teaspoon garlic powder
  • ¼ teaspoons kosher salt

Instructions

  • Preheat your oven to 425℉. Line a rimmed baking sheet with aluminum foil or parchment paper.
  • Using a sharp serrated knife, carefully cut the sourdough loaf in half lengthwise. Place the two halves, cut-side up, on the prepared baking sheet. If necessary, remove the ear so the top half of the bread sits flat.
    1 ½-2 pound loaf sourdough bread
  • In a small mixing bowl, combine the softened butter, olive oil, garlic, parsley, oregano, garlic powder, and kosher salt. Mix well until all ingredients are fully incorporated.
    8 tablespoons (1 stick or 113 grams) unsalted butter, 2 tablespoons extra virgin olive oil, 2 cloves garlic, ½ teaspoon dried parsley, ¼ teaspoon dried oregano, ¼ teaspoon garlic powder, ¼ teaspoons kosher salt
  • Evenly spread the garlic butter mixture over the cut sides of the sourdough halves.
  • Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges of the bread are turning golden brown. For an extra golden top, broil on high for an additional 2 minutes, if desired.
  • Once baked, remove the bread from the oven and let it cool for about 10 minutes. Cut into 12 slices and serve.

Notes

  • Storage: Store leftover garlic bread in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

Serving: 1slice | Calories: 254kcal | Carbohydrates: 33.5g | Protein: 5.5g | Fat: 10.5g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 20mg | Sodium: 377mg | Potassium: 52mg | Fiber: 1g | Calcium: 11.5mg | Iron: 2.1mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

How to Make Sourdough Pasta

Homemade Sourdough Pasta is easy to make and is perfect for using up excess sourdough discard. Made with just 4 simple ingredients, this sourdough discard pasta can be ready in under an hour or left to ferment overnight in the refrigerator.

Three nests of homemade sourdough pasta noodles on a flour-dusted baking sheet.

Many people think of fresh homemade pasta as a dish that is only for special occasions. Making pasta at home sounds complicated, especially when grabbing a box of dried pasta off the shelf is so convenient.

I also used to think this way, limiting my pasta-making to holidays like Christmas or Thanksgiving.

But, then I started baking sourdough bread. I found myself with a lot of excess sourdough discard and I needed a way to use it up.

Once I started making sourdough pasta noodles regularly, I realized how easy it is!

Most of the time, I roll out the dough and cut it by hand, eliminating the need for special equipment. Additionally, sourdough pasta dough freezes exceptionally well, making it just as convenient as store-bought pasta.

Now, homemade sourdough pasta is part of my regular cooking routine. I love the flavor, health benefits, and sustainability of making fermented pasta dough at home.

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

What is Sourdough Pasta?

Sourdough pasta is fresh pasta that is made using sourdough starter, which can be either fed or unfed. The sourdough starter adds a unique tangy flavor and can potentially make the pasta easier to digest.

Why Make Sourdough Pasta?

There are many reasons why making sourdough pasta is a good idea.

Not only does it allow you to use excess sourdough discard, but sourdough pasta also tastes delicious and may be easier to digest than regular pasta.

Here are a few of the benefits of sourdough pasta:

  • Less Food Waste- By using your sourdough starter discard to make sourdough discard pasta, you're creating less waste and enjoying delicious food.
  • Flavorful- Sourdough has a unique, tangy flavor thanks to the naturally occurring yeast and bacteria in the starter. While subtle, sourdough discard noodles have a slightly tangier flavor than traditional dried pasta.
  • Digestibility- If you allow the pasta dough to ferment overnight in the refrigerator, the yeast and bacteria have a chance to break down more starches in the flour. This may make sourdough noodles easier to digest than regular pasta.

Why You'll Love This Recipe

  • Scratch-Made- There's something so special about making fresh sourdough pasta from scratch. The flavor and texture of homemade pasta are incomparable to commercially-produced dry pasta.
  • Uses Sourdough Discard- If you bake a lot of sourdough bread, you're probably always looking for new sourdough discard recipes. Sourdough pasta is a fantastic way to use up a lot of sourdough discard without much effort.
  • Ready in 50 Minutes- You can make same-day sourdough pasta in as little as 50 minutes. Just mix the dough, rest for 30 minutes, then cook!
  • Only 4 Ingredients- Sourdough starter, flour, eggs, and salt is all you need to make the best sourdough pasta recipe ever.
  • Versatile- This easy sourdough pasta dough recipe can be turned into fettuccine, pappardelle, spaghetti, farfalle, lasagna, ravioli, tortellini, and so much more! Pair it with your favorite sauces, proteins, and vegetables for a hearty, homestyle meal.

Ingredient Notes

Here are some notes on the key ingredients. For the full list of ingredients, check out the recipe card below.

  • All-Purpose Flour- To keep things simple, I developed this recipe using all-purpose flour since it can be found in most home pantries.
  • Sourdough Starter Discard- Both active sourdough starter and sourdough starter discard can be used to make this recipe.
  • Eggs- Two whole eggs provide the pasta dough with structure, moisture, and color.
  • Egg Yolk- An extra egg yolk adds richness and color.
  • Kosher Salt- I prefer to use kosher salt because it doesn't typically contain added ingredients like anti-caking agents and sugar.

🌱 Sustainability Tip: Using sourdough discard is a great way to reduce food waste in your kitchen and make some delicious sourdough discard recipes!

The ingredients to make sourdough pasta. Each ingredient is labeled with text. They include all-purpose flour, egg yolk, eggs, salt, and sourdough discard.

Substitutions and Variations

Here are a few ways you can try customizing this easy homemade sourdough pasta recipe to fit your diet and taste preferences.

Substitutions

  • All-Purpose Flour- Tipo 00 flour, bread flour, semolina flour, or whole wheat flour can be used in place of all-purpose flour. If you use whole wheat flour, you may need to add a little water to the dough to achieve the right consistency.
  • Sourdough Starter Discard- If you don't have sourdough starter discard, you can add an additional egg or 1-2 tablespoons of water instead.
  • Kosher Salt- Swap kosher salt for sea salt, pink Himalayan salt, or table salt.
A nest of flour-dusted sourdough pasta noodles on a baking sheet.

Variations

  • Whole Wheat- Replace some or all of the flour in this recipe with whole wheat flour for healthy, high-fiber homemade pasta.
  • Herbed- Mix chopped fresh herbs or dried herbs into the pasta dough while kneading. Try basil, thyme, rosemary, and oregano.
  • Spinach- Make green spinach pasta by mixing a small amount of spinach purée into the pasta dough.
  • Beetroot- Similarly to spinach pasta, you can mix a small amount of puréed beet into the pasta dough to make pink pasta.

Can I scale this sourdough noodles recipe? Of course! To make more or less sourdough pasta, increase or decrease the ingredient amounts based on how much you want to make.

Equipment Notes

Here are some notes on any special equipment I used to make this recipe.

  • Rolling Pin- Most of the time, I just roll my pasta dough out using a tapered wooden rolling pin. It's a low-fuss way to get homemade pasta on the dinner table quickly and easily.
  • Pasta Machine- If you make pasta often, consider investing in a pasta machine. Pasta machines can roll your pasta dough into thin sheets for lasagna, ravioli, and tortellini. They also often come with attachments to make fettuccine, spaghetti, and more.
  • Kitchen Scale- I always recommend weighing your ingredients when making pasta for the best results. Kitchen scales are relatively inexpensive and come in handy if you make pasta or bread often.
  • Pasta Drying Rack- If you plan on drying your homemade pasta, a pasta drying rack is the perfect tool for you. Dry large batches of sourdough egg noodles to store at room temperature for later.

How to Make Sourdough Pasta

Here is how to make sourdough discard pasta.

Step 1: Make flour well. In a large mixing bowl, add the all-purpose flour. Create a well in the center of the flour by pressing the bottom of a measuring cup into it.

Step 2: Add remaining ingredients. Into the well, add the sourdough starter, eggs, egg yolk, and kosher salt.

A nest of flour with sourdough discard, eggs, egg yolk, and salt in the middle.

Step 3: Whisk the wet ingredients. Using a fork, start whisking the ingredients in the well, gradually incorporating more flour as you whisk.

Sourdough discard pasta dough being mixed together in a bowl.

Step 4: Transfer dough to work surface. When the dough becomes too stiff to continue whisking with a fork, transfer the dough and the remaining flour onto a clean work surface.

The partially mixed sourdough pasta dough after being turned out onto the counter.

Step 5: Knead the dough. Begin kneading the dough with your hands, incorporating the rest of the flour until fully blended. Keep kneading the dough, dusting it with additional flour as needed until it becomes smooth and slightly tacky, but no longer sticky. The dough is ready when you can poke it and it quickly springs back.

Step 6: Rest the dough. Cover the dough with a bowl, towel, or plastic wrap and let it rest at room temperature for about 30 minutes. Alternatively, you can refrigerate it for up to 24 hours to ferment it.

A sourdough pasta dough ball.

How to Make Sourdough Pasta Dough (Instructional Video)

Tips for Success

  • Use a mixing bowl. I recommend using a large mixing bowl for mixing pasta dough as it creates less mess compared to mixing directly on the counter.
  • Measure ingredients accurately. For best results, accurately measure ingredients by weight using a kitchen scale. Otherwise, spoon and level the flour into a measuring cup instead of scooping it.
  • Incorporate flour gradually. While whisking the wet ingredients in the flour well, gradually add the flour to avoid lumps. Mixing too quickly can cause lumps to form.
  • Adjust flour as needed. The amount of flour needed can vary based on egg size and kitchen humidity. Begin with the specified amount in the recipe and add more gradually if necessary, adjusting as needed for the right dough consistency.
  • Keep it covered. Pasta dough will dry out quickly if left uncovered. Always keep your dough covered with a bowl, towel, or plastic wrap to avoid it drying out.

How to Shape Sourdough Pasta By Hand

Shaping sourdough pasta by hand is a simple process.

Step 1: Divide the pasta dough. Lightly flour a clean work surface to prevent sticking. Divide the pasta dough into 4 equal-sized portions. Work with one portion at a time, keeping the remaining pieces covered to prevent them from drying out.

Step 2: Roll the pasta into sheets. Roll the dough into a thin and even sheet using a rolling pin. Aim for a thickness that allows you to see your hand or the surface through the dough.

Step 3: Shape the pasta. Cut and shape the pasta dough into your preferred pasta shape.

  • For Tagliatelle or Fettuccine: Once the dough is rolled out, lightly flour the surface of the dough and loosely fold it into a rectangle. Use a sharp knife or a pizza cutter to cut the folded dough into strips of your desired width. Unfold the strips to separate the noodles.
  • For Farfalle or Bowtie: After rolling out the dough, cut it into rectangular pieces. Take each rectangle and pinch it together in the center to form a bowtie shape.
  • For Orecchiette: Roll small portions of dough into ropes, about ¼ inch in diameter. Cut the ropes into small pieces, around ¼ to ½ inch in length. Using a knife or your thumb, press each piece of dough to create a slight indentation, resembling a small ear shape.

Step 4: Repeat with remaining dough portions. Arrange the shaped pasta on a floured surface or a baking sheet, making sure they are not touching to prevent sticking. Repeat the process with the remaining dough until it is all shaped.

A rolled out sheet of sourdough discard pasta dough.
A rolled up sheet of sourdough pasta dough cut into noodles.
A pile of hand-cut sourdough pasta noodles.

How to Shape Sourdough Pasta Using a Pasta Machine

Shaping sourdough pasta using a pasta machine is a convenient method.

Step 1: Divide the pasta dough. Divide the pasta dough into 4 equal-sized portions. Work with one portion at a time, keeping the remaining pieces covered to prevent them from drying out.

Step 2: Laminate the pasta dough. Take one portion of the dough and flatten it into a rectangular shape with your hands. Dust it lightly with flour to prevent sticking. Adjust the pasta machine to the widest setting (usually marked as "0"). Pass the dough through the machine a couple of times, folding it into thirds each time, until it becomes smooth and pliable.

Step 3: Press the pasta into sheets. Gradually decrease the width setting on the pasta machine while passing the dough through each time. Repeat this process until you achieve the desired thickness. For fettuccine or tagliatelle, a medium thickness setting is commonly used.

A grid of 4 images showing the steps to roll out fresh pasta using a pasta machine.
Rolling out sourdough pasta dough using a pasta machine.

Step 4: Shape the pasta. Once the dough reaches the desired thickness, dust it lightly with flour and pass it through the desired pasta cutter attachment on the pasta machine. This can be a fettuccine cutter, spaghetti cutter, or any other desired shape.

Step 5: Repeat with remaining dough. As the pasta is cut, lay it on a floured surface or a drying rack to prevent sticking. You can also sprinkle some flour between layers of pasta to prevent them from sticking together. Repeat the process with the remaining portions of dough.

Fettuccine sourdough pasta cut by a pasta machine.
Fettuccine sourdough noodles cut by a pasta machine.

What Shapes Can I Make With Sourdough Pasta?

Sourdough pasta dough can be used to make any shaped pasta you'd like!

Fettuccine, spaghetti, and sourdough lasagna noodles are all easy to make both by hand and with a pasta maker. Filled pasta, such as ravioli or tortellini, can also be easily made by hand.

If you make fresh pasta often and want to try something new, there are lots of tools and gadgets out there to help you shape your pasta in fun and interesting ways.

How to Cook Sourdough Pasta

How long you cook your sourdough pasta will depend on the final shape and thickness you chose. As a general guideline, here is how to cook fettuccine sourdough pasta.

Step 1: Bring water to a boil. Bring a large pot of well-salted water to a rolling boil.

Step 2: Cook the pasta. Carefully add the sourdough pasta to the boiling water. Gently stir the pasta to prevent it from sticking together. Cook the pasta for about 2-4 minutes or until it reaches your desired level of doneness.

Step 3: Test the pasta for doneness. Test the pasta for doneness by taking a small piece and tasting it. The pasta should be al dente, which means it is cooked but still slightly firm to the bite.

Step 4: Drain the pasta. When the pasta reaches your desired level of doneness, use a colander or pasta strainer to carefully drain the cooked pasta. Remember to save a small amount of the pasta cooking water, as it can be useful for making your sauce stick to the noodles more effectively.

What to Serve With Sourdough Pasta

Like regular pasta, sourdough pasta can be served with all of your favorite sauces, proteins, and vegetables.

When it comes to choosing a flavorful pasta sauce, the possibilities are endless. Classic pairings include creamy alfredo, rich marinara, hearty bolognese, and basil pesto.

For a heartier, more satisfying pasta dish, try pairing this sourdough pasta with your favorite protein. You can enjoy it with whole roasted chicken, pan-seared chicken, blackened salmon, pesto salmon, meatballs, or tender braised beef.

Finally, pair your homemade sourdough pasta with healthy vegetable side dishes like spinach caprese salad, air-fried tomatoes, roasted Brussels sprouts, and sautéed butternut squash.

🍓 Planning a romantic dinner at home? Pair this homemade pasta with chocolate-covered cheesecake strawberries for a quick and easy dessert!

Sourdough pasta tossed with alfredo sauce on a small white plate.

Storage and Reheating

How to Store

Uncooked Pasta

  • Refrigerator- Store fresh, uncooked pasta dough wrapped tightly in plastic wrap in the refrigerator for 1-2 days.
  • Freezer- Dough balls of uncooked fresh pasta can also be frozen for up to 8 months for longer storage.
  • Dried- Store dried pasta in an airtight container or airtight bags in a cool, dry place away from direct sunlight for 2-6 months. Completely dried or dehydrated fresh pasta should not bend or feel soft.

Cooked Pasta

  • Refrigerator- Store cooked pasta in an airtight container in the refrigerator for up to 5 days.
  • Freezer- Freeze cooked pasta in a freezer-safe container for up to one month. Allow the pasta to thaw in the refrigerator before reheating.

How to Reheat

These methods are for reheating cooked sourdough pasta. If your leftover pasta is frozen, thaw it in the refrigerator overnight before reheating.

  • Stovetop- Heat a small amount of butter or olive oil in a saucepan over medium heat. Add the leftover pasta and toss it gently to coat it with the butter or oil. Cook the pasta, stirring occasionally, until it is heated through.
  • Microwave- Place leftover sourdough pasta into a microwave-safe dish. Cover the dish with a microwave-safe lid or damp paper towel. Microwave the pasta in 30-second intervals, stirring between each interval, until it is heated evenly.
  • Oven- Preheat oven to 300°F. Place the leftover pasta in a baking dish and cover it with aluminum foil. Bake the pasta in the oven for approximately 10-15 minutes, or until it is thoroughly heated. This method works well for leftover pasta that is coated generously with sauce.
Homemade sourdough pasta nests on a baking sheet.

Frequently Asked Questions

Is sourdough pasta easier to digest?

Sourdough pasta may be easier to digest for some people. The fermentation process in sourdough breaks down carbohydrates and proteins, including gluten, making them potentially more digestible.

Does sourdough pasta have less gluten?

The fermentation process in sourdough helps break down gluten, making it potentially more digestible for some individuals. However, sourdough pasta still contains gluten, so it's not suitable for those with celiac disease or severe gluten intolerance.

Do I need a pasta machine to make sourdough pasta?

While a pasta machine can make the rolling and shaping process easier, it is not necessary. You can roll out the pasta dough with a rolling pin and then cut it into desired shapes using a knife or a pizza cutter.

Can I make sourdough pasta in a food processor or stand mixer?

Yes, you can make sourdough pasta using a food processor or stand mixer. Simply combine the ingredients in the bowl of the food processor or stand mixer and mix until a smooth and elastic dough forms.

Can I dry homemade sourdough pasta?

Yes, you can dry homemade sourdough pasta for later use. After cutting the pasta into noodles, lay them out in a single layer on a pasta drying rack or a clean surface to air dry for 12-24 hours. Once completely dry, store the pasta in an airtight container in a cool, dry place. It can be cooked directly from its dried state.

How long should I cook sourdough pasta?

Cooking times may vary depending on the thickness and shape of the pasta. Fresh homemade sourdough pasta typically cooks faster than store-bought dried pasta. As a general guideline, cook the pasta in boiling salted water for about 2-4 minutes, or until al dente. Taste test the pasta to determine the desired doneness.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Sourdough Discard Recipes

📖 Recipe

Three nests of homemade sourdough pasta noodles on a flour-dusted baking sheet.
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5 from 1 vote

Sourdough Pasta

Homemade Sourdough Pasta is easy to make and is perfect for using up excess sourdough discard. Made with just 4 simple ingredients, this sourdough discard pasta can be ready in under an hour or left to ferment overnight in the refrigerator.
Yield: Approximately 1 pound of pasta
Course Main Course, Pasta, Side Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 5 minutes
Rest Time 30 minutes
Total Time 50 minutes
Servings 6 servings
Calories 209kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 240 grams (about 2 cups) all-purpose flour
  • 100 grams (about ½ cup) sourdough starter fed or unfed
  • 2 large eggs
  • 1 egg yolk
  • 4 grams (about 1 teaspoon) kosher salt

Instructions

  • In a large mixing bowl, add the all-purpose flour. Create a well in the center of the flour by pressing the bottom of a measuring cup into it.
    240 grams (about 2 cups) all-purpose flour
  • Into the well, add the sourdough starter, eggs, egg yolk, and kosher salt.
    100 grams (about ½ cup) sourdough starter, 2 large eggs, 1 egg yolk, 4 grams (about 1 teaspoon) kosher salt
  • Using a fork, start whisking the ingredients in the well, gradually incorporating more flour as you whisk.
  • When the dough becomes too stiff to continue whisking with a fork, transfer the dough and the remaining flour onto a clean work surface.
  • Begin kneading the dough with your hands, incorporating the rest of the flour until fully blended. Keep kneading the dough, dusting it with additional flour as needed until it becomes smooth and slightly tacky, but no longer sticky. The dough is ready when you can poke it and it quickly springs back.
  • Cover the dough with a bowl, towel, or plastic wrap and let it rest at room temperature for about 30 minutes. Alternatively, you can refrigerate it for up to 24 hours to ferment it.
  • *To Make Fettuccine Noodles: Roll out the dough using a rolling pin or a pasta machine until it becomes thin enough for you to see your hand or the counter through it. Cut the pasta sheet into fettuccine noodles using a knife, pizza cutter, or pasta machine.
  • In a pot of boiling salted water, cook the homemade fettuccine noodles for approximately 3 minutes. Drain the cooked noodles and serve them with your favorite sauce or toppings. Enjoy!

Notes

  • *See blog post for more detailed instructions on how to roll out, cut, and shape pasta by hand or using a pasta machine.
  • Adjust flour as needed. The amount of flour needed can vary based on egg size and kitchen humidity. Begin with the specified amount in the recipe and add more gradually if necessary, adjusting as needed for the right dough consistency.
  • Storage: Store fresh, uncooked pasta dough in the refrigerator for up to 2 days or in the freezer for up to 8 months. Dried pasta can be stored at room temperature for 2-6 months. Cooked pasta can be stored in the refrigerator for up to 5 days and frozen for up to one month.

Nutrition

Serving: 1serving | Calories: 209kcal | Carbohydrates: 37g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 92mg | Sodium: 210mg | Potassium: 97mg | Fiber: 2g | Calcium: 21mg | Iron: 2.4mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Roasted Garlic Alfredo Sauce

This Roasted Garlic Alfredo Sauce is made with homemade roasted garlic, heavy cream, butter, and pecorino romano cheese for a rich and flavorful sauce that pairs perfectly with pasta. It's made without flour and can also be used on pizza, chicken, and vegetables.

A plate of fettuccine pasta coated with roasted garlic alfredo sauce.

I'm not sure why, but making alfredo sauce at home often seems more complicated than it is.

While it's true that store-bought alfredo sauces can be convenient, they often contain a long list of unnecessary ingredients like thickeners and preservatives to achieve their texture and shelf stability.

But, the good news is that creating your own homemade alfredo sauce is surprisingly simple and allows you to have full control over the ingredients.

By using basic pantry staples like butter, cream, garlic, and cheese, you can whip up a delicious and authentic roasted garlic alfredo sauce that tastes fresher and doesn't contain any artificial ingredients.

So, if you're ready to experience the best roasted garlic alfredo sauce ever, keep reading to learn exactly how to make it for yourself!

>> Can't get enough alfredo sauce recipes? Try this Cajun Salmon Alfredo Pasta, Creamy Chicken Broccoli Lasagna, and Parmesan Garlic Pizza.

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Why You'll Love This Recipe

  • Rich & Creamy- By using real cream, butter, and high-quality pecorino romano cheese, you'll create a rich, creamy, and indulgent alfredo sauce that is absolutely delicious.
  • Flavorful- The roasted garlic brings a subtly sweet and complex garlicky flavor, making this classic alfredo sauce extra luxurious.
  • No Flour- This simple roasted garlic alfredo sauce recipe does not use flour as a thickening agent. Just heavy cream, butter, and cheese is all you need to create this rich, velvety pasta sauce.
  • Only 7 Ingredients- This creamy pasta sauce only requires a few simple ingredients to make.
  • Easy to Make- Despite its restaurant-quality taste, this roasted garlic cream sauce recipe is surprisingly easy to make at home.
  • Versatile- Get creative with your roasted garlic alfredo sauce! It's not just for pasta. Use it as a pizza sauce, for roasted chicken, or to elevate sautéed veggies. It adds a touch of decadence to any meal.

Ingredient Notes

Here are some notes on the key ingredients. For the full list of ingredients, check out the recipe card below.

  • Garlic- Roasting garlic brings out its natural sweetness and mellows the flavor. Choose a plump, fresh head of garlic for the best flavor.
  • Heavy Cream- Since it acts as the base of the alfredo sauce, opt for the highest-quality cream you can find.
  • Butter- Opt for unsalted butter to have better control over the overall saltiness of the sauce.
  • Pecorino Romano- Pecorino romano cheese is a hard and salty Italian cheese with a sharp flavor. Freshly grate the cheese from a block for better texture and flavor.
  • Olive Oil- Extra virgin olive oil helps enhance the garlic roasting process and gives it a richer flavor.
  • Kosher Salt- I prefer kosher salt over table salt because it typically doesn't contain added ingredients like sugar or anti-caking agents.
  • Black Pepper- Use freshly ground black pepper for the best flavor.

Sustainability Tip: When possible, choose locally-sourced garlic, butter, cream, and cheese from farmers' markets or CSA programs. This supports your local economy and reduces the environmental impact of your meal.

The ingredients to make roasted garlic alfredo sauce. Each ingredient is labeled with text. They include butter, heavy cream, salt, pecorino romano, garlic, black pepper, and olive oil.

Substitutions and Variations

Here are a few ways you can try customizing this creamy roasted garlic alfredo sauce recipe to fit your diet and taste preferences.

Substitutions

  • Roasted Garlic- If you don't have time to roast the garlic, sauté minced garlic in a small amount of olive oil or butter until golden and fragrant.
  • Heavy Cream- Substitute heavy cream for light cream, half-and-half, or whole milk. Keep in mind that the sauce may be less creamy and have a thinner consistency.
  • Butter- Swap butter for margarine, extra virgin olive oil, or coconut oil. Note that these substitutes will likely change the flavor and consistency of the finished sauce.
  • Pecorino Romano- Opt for freshly grated parmesan cheese for a milder, less salty flavor.
  • Olive Oil- Choose another neutral-flavored oil or use melted butter.
  • Kosher Salt- Use sea salt or table salt in place of kosher salt.
A spoon holding some roasted garlic alfredo sauce above the skillet.

Variations

  • Reduced Fat- Replace the heavy cream with light cream or use half the amount of butter for a reduced-fat version of this easy roasted garlic alfredo sauce.
  • Herbed- Add chopped fresh parsley, basil, or thyme to the sauce for additional flavor. You can also use dried Italian seasoning or oregano.
  • Lemon- Grate a little lemon zest into the alfredo sauce to give it a bright pop of citrus flavor.
  • Spicy- A few shakes of red pepper flakes can give this alfredo sauce a spicy kick.

How to Make Roasted Garlic Alfredo Sauce

Here is how to make alfredo sauce with roasted garlic.

Roast the Garlic

Step 1: Preheat the oven. Preheat oven to 400℉. Peel and discard the papery outer layers of the garlic head.

A head of garlic on a green cutting board.

Step 2: Drizzle garlic with olive oil. Cut about half an inch from the top of the garlic head to expose the cloves. Place the garlic head on a piece of aluminum foil and drizzle the olive oil evenly over the top.

A head of garlic with the top removed to expose the cloves.
A head of garlic brushed with olive oil in a piece of aluminum foil.

Step 3: Roast the garlic. Cover the garlic with the aluminum foil and roast it for 40-45 minutes, or until the cloves are soft and lightly browned. Allow the roasted garlic to cool for a few minutes before squeezing the cloves into a small bowl.

Roasted garlic in aluminum foil.

Make the Alfredo Sauce

Step 1: Simmer the butter and cream. In a small saucepan, melt butter over medium-low heat. Add the heavy cream to the melted butter and bring it to a gentle simmer. Simmer the sauce, whisking frequently, for about 5 minutes.

Butter melting in a stainless steel skillet.
Butter and heavy cream simmering in a stainless steel skillet.

Step 2: Add roasted garlic and seasonings. Add the roasted garlic cloves, kosher salt, and black pepper to the saucepan and continue whisking for another 1-2 minutes.

Kosher salt, black pepper, and roasted garlic paste added to the butter and cream mixture.

Step 3: Add pecorino romano cheese. Remove the saucepan from the heat and gradually whisk in the grated pecorino romano cheese until the sauce becomes smooth.

Grated pecorino romano cheese added to the roasted garlic alfredo sauce.

Step 4: Serve and enjoy! Serve the roasted garlic alfredo sauce immediately over cooked pasta. Enjoy!

The finished roasted garlic alfredo sauce in a stainless steel skillet.

Tips for Success

  • Use high-quality ingredients. For the best-tasting roasted garlic alfredo sauce, use high-quality ingredients. Choose locally-sourced cream and butter, fresh garlic, and premium pecorino romano cheese.
  • Simmer gently. To prevent scorching the cream, simmer it gently and whisk frequently. Avoid boiling, as it can scorch or break the sauce.
  • Taste for seasoning. Before serving the roasted garlic cream sauce, taste for seasoning and adjust as needed.
  • Adjust consistency. If you prefer a thinner sauce, you can adjust the consistency by adding a small amount of pasta water, milk, or additional cream. For a thicker sauce, simmer for a few extra minutes or add more grated cheese.

What to Serve With Roasted Garlic Alfredo Sauce

Of course, there's nothing better than fresh homemade sourdough pasta coated in creamy roasted garlic alfredo sauce.

Alfredo sauce also makes a delicious pizza sauce and dip for breadsticks or garlic bread. I love making parmesan garlic white pizza using homemade alfredo sauce. Or serve it as a creamy dip alongside freshly sourdough breadsticks, garlic bread, or garlic knots.

Finally, roasted garlic alfredo sauce can be used to take your favorite meals to the next level. Try drizzling this cream sauce over roasted chicken, grilled chicken, or grilled steak. Or toss some crispy roasted vegetables in it.

A plate of homemade roasted garlic fettuccine alfredo topped with parsley.

Storage and Reheating

How to Store

  • Refrigerator- Store any leftover alfredo sauce in an airtight container in the refrigerator for 3-4 days.
  • Freezer- Alfredo sauce can be stored in the freezer for up to 3 months. Keep in mind, however, that the consistency of the sauce may change after freezing.

How to Reheat

  • Stovetop- Transfer leftover alfredo sauce to a small saucepan set over low heat. Heat the sauce, stirring frequently, until steaming hot. Be careful not to overheat or boil the sauce, as it can cause separation or a grainy texture.
  • Microwave- Place leftover roasted garlic alfredo sauce in a microwave-safe bowl or container. Cover the container with a microwave-safe lid or paper towel, leaving a small vent for steam to escape. Heat on half-power (50%) in 30-second intervals, stirring between each, until fully warmed through.

Make Ahead

Roasted garlic alfredo sauce tastes best when prepared just before serving.

You can, however, roast the garlic up to 2 weeks in advance and store it in the refrigerator until ready to use. In fact, I recommend roasting several heads of garlic at once and storing leftovers in the freezer for up to 3 months.

Roasted garlic alfredo sauce coating homemade fettuccine noodles.

Frequently Asked Questions

What does roasted garlic taste like?

Raw garlic is sharp and pungent, while roasted garlic takes on a sweeter, more buttery, and milder garlic flavor.

Can I use roasted garlic paste instead of roasting the garlic myself?

Yes, you can use roasted garlic paste if you have it on hand. Adjust the amount according to your taste preference and add it to the sauce as instructed.

What can I substitute for pecorino romano cheese?

While pecorino romano cheese adds a distinctive flavor, you can substitute it with other hard cheeses like parmesan or asiago. The taste may vary slightly, but it will still be delicious.

Why does my alfredo sauce taste bland?

For a flavorful roasted garlic alfredo sauce, it's important to achieve a balance between the creamy dairy, the subtle sweetness of roasted garlic, and the saltiness of pecorino romano cheese. If you feel like your sauce is lacking flavor, try adding a pinch of salt or a bit more cheese.

How can I adjust the consistency of the alfredo sauce?

If you prefer a thinner sauce, you can add a small amount of milk, cream, or pasta cooking water to achieve the desired consistency. For a thicker sauce, simmer it for a bit longer to reduce and thicken it.

Do Italians use cream in alfredo sauce?

Authentic Italian alfredo sauce traditionally consists of just parmesan cheese and butter. However, many American versions of the recipe incorporate heavy cream to achieve a creamier and more indulgent sauce.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Pasta Recipes

📖 Recipe

A plate of fettuccine pasta coated with roasted garlic alfredo sauce.
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5 from 1 vote

Roasted Garlic Alfredo Sauce

This Roasted Garlic Alfredo Sauce is made with homemade roasted garlic, heavy cream, butter, and pecorino romano cheese for a rich and flavorful sauce that pairs perfectly with pasta. It's made without flour and can also be used on pizza, chicken, and vegetables.
Yield: Approximately 1 cup of sauce
Course Sauces
Cuisine Italian
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 servings (¼ cup each)
Calories 425kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

Roasted Garlic Ingredients

  • 1 head garlic
  • 1 tablespoon extra virgin olive oil

Alfredo Sauce Ingredients

  • 4 tablespoons unsalted butter
  • 1 cup heavy cream
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon black pepper
  • 1 cup grated pecorino romano cheese

Instructions

For the Roasted Garlic

  • Preheat oven to 400℉. Peel and discard the papery outer layers of the garlic head.
    1 head garlic
  • Cut about half an inch from the top of the garlic head to expose the cloves. Place the garlic head on a piece of aluminum foil and drizzle the olive oil evenly over the top.
    1 tablespoon extra virgin olive oil
  • Cover the garlic with the aluminum foil and roast it for 40-45 minutes, or until the cloves are soft and lightly browned. Allow the roasted garlic to cool for a few minutes before squeezing the cloves into a small bowl.

For the Alfredo Sauce

  • In a small saucepan, melt the butter over medium-low heat. Add the heavy cream to the melted butter and bring it to a gentle simmer. Simmer the sauce, whisking frequently, for about 5 minutes.
    4 tablespoons unsalted butter, 1 cup heavy cream
  • Add the roasted garlic cloves, kosher salt, and black pepper to the saucepan and continue whisking for another 1-2 minutes.
    ¼ teaspoon kosher salt, ⅛ teaspoon black pepper
  • Remove the saucepan from the heat and gradually whisk in the grated pecorino romano cheese until the sauce becomes smooth.
    1 cup grated pecorino romano cheese
  • Serve the roasted garlic alfredo sauce immediately over cooked pasta. Enjoy!

Notes

  • Quick Tip: If you prefer a thinner sauce, you can adjust the consistency by adding a small amount of pasta cooking water, milk, or additional cream. For a thicker sauce, simmer for a few extra minutes or add more grated cheese.
  • Storage: Store leftover alfredo sauce in the refrigerator for up to 4 days or freeze for up to 3 months. Note that freezing the sauce may result in textural and consistency changes.
  • Make Ahead: Roast the garlic ahead of time and store it in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.

Nutrition

Serving: 1serving | Calories: 425kcal | Carbohydrates: 4g | Protein: 6g | Fat: 42g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 449mg | Potassium: 91mg | Sugar: 2g | Vitamin C: 3mg | Calcium: 217mg | Iron: 0.2mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

How to Cook Farro in a Rice Cooker

Making farro in a rice cooker is an easy, foolproof way to cook this chewy, nutty grain to perfection in just 45 minutes. Versatile, healthy, and freezer-friendly, rice cooker farro can be enjoyed as a side dish or added to other dishes like soups and salads.

A white bowl of plain farro made in a rice cooker.

If I had to choose a favorite grain-based side dish, it would easily be farro. The delightfully chewy texture and delicate, nutty flavor of farro make it a delicious alternative to rice.

And while farro can be cooked on the stovetop, it does require a bit of babysitting.

That's where the rice cooker comes to the rescue.

By cooking farro in a rice cooker, you eliminate the need for constant monitoring, allowing you to focus on preparing other components of your meal. In just 45 minutes, your farro will be perfectly cooked without any fuss.

So, keep reading to learn all of my tips and tricks to make the best farro in a rice cooker.

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

What is Farro?

Farro is an ancient wheat grain known for its nutty flavor and chewy texture. It's a popular ingredient in Italian cuisine.

As a whole grain, farro is a good source of fiber, protein, vitamins, and minerals. It pairs well with a variety of vegetables and proteins, offering a hearty and nutritious addition to meals.

Is Farro Gluten-Free?

No, farro is not gluten-free. Since farro is a type of wheat, it does contain the protein gluten. Individuals with gluten intolerance, wheat allergies, or celiac disease should avoid consuming farro.

Why You'll Love This Recipe

  • Easy to Make- The rice cooker does most of the work, meaning you're able to focus on preparing the rest of your meal.
  • Versatile- Use this easy rice cooker farro in various recipes, such as salads, soups, risottos, pilafs, and as a side dish.
  • Healthy- Farro is packed with heart-healthy fiber, plant-based protein, B vitamins, zinc, iron, and magnesium.
  • Freezer-Friendly- I love making a big batch of rice cooker farro, then freezing half of it to use in soups, on salads, or as a risotto.

Ingredient Notes

Here are some notes on the key ingredients. For the full list of ingredients, check out the recipe card below.

  • Farro- This rice cooker recipe calls for Italian pearled farro. Cooking pearled farro is quicker than cooking whole farro or semi-pearled farro since some of the bran is removed.
  • Water- The ratio of water to farro in a rice cooker is 3:1. So, use 3 cups of water for every cup of farro you want to make.

Sustainability Fact: By growing ancient grains, like farro, farmers are helping to make our food system stronger.

The ingredients to make farro in a rice cooker. Each ingredient is labeled with text. They include pearled farro and water.

Substitutions and Variations

Here are a few ways you can try customizing this healthy farro in a rice cooker recipe to fit your diet and taste preferences.

Substitutions

  • Farro- Swap farro for quinoa (2:1 ratio), freekeh (2.5:1 ratio), or wheat berries (2.5:1 ratio). Keep in mind that the cook time and water-to-grain ratio will change, depending on the grain you choose.
  • Water- Substitute water for chicken stock or vegetable stock for extra flavor.
Rice cooker farro in a white serving bowl next to a cloth napkin.

Seasoning Variations

  • Simple- Drizzle cooked farro with extra virgin olive oil or butter. Then, season with kosher salt and freshly cracked black pepper to taste.
  • Garlic- Add roasted or sautéed garlic along with butter, salt, and pepper for a flavorful side that pairs well with any meal.
  • Herbed- Chopped fresh herbs, such as rosemary, thyme, parsley, or basil, give farro a fresh, herbaceous flavor.
  • Citrus Zest- For a bright, citrusy flavor, consider adding lemon zest, lime zest, or orange zest.

Equipment Notes

Here are some notes on any special equipment I used to make this recipe.

  • Rice Cooker- Cooking farro becomes a breeze with the help of a rice cooker. The rice cooker easily cooks farro to perfection while you focus on preparing that rest of your meal. Personally, I highly recommend the Tiger 5.5-Cup Rice Cooker, which I love and use multiple times a week.
  • Mesh Sieve- Rinsing the excess starch off of the farro is so easy with a fine mesh sieve.

How to Make Farro in a Rice Cooker

Here is how to cook farro in a rice cooker.

Step 1: Rinse the farro. Rinse the farro under cold, running water in a fine mesh sieve to remove excess starch.

Rinsed farro in a fine mesh sieve.

Step 2: Cook the farro. In the bowl of the rice cooker, combine the rinsed farro and water. Set the rice cooker to the "brown" or "whole grain" setting, or follow the instructions provided with your specific rice cooker model. Cooking times may vary, but it takes approximately 45 minutes for the farro in my Tiger rice cooker.

Rinsed farro and water in the bowl of a rice cooker.
A rice cooker set to the "brown" rice setting.

Step 3: Fluff the farro. Once the cooking cycle is complete, carefully open the rice cooker to release the steam. Be cautious as the steam can be hot. Using a fork, fluff the farro to separate the grains, ensuring a light and fluffy texture.

Cooked farro in the bowl of a rice cooker.

Step 4: Season and serve. Season the cooked farro as desired. You can enjoy it as is or incorporate it into various dishes such as salads, soups, or pilafs.

A white serving bowl of farro.

Tips for Success

  • Rinse the farro. Rinsing the farro helps remove excess starch, resulting in fluffier cooked farro.
  • Follow your rice cooker instructions. Rice cookers vary in their settings and cooking times. Make sure to read and follow the instructions that came with your specific rice cooker.
  • Fluff the farro. When the farro is finished cooking, use a fork to gently fluff it up. This helps to separate the grains, so they don't stick together and become clumpy.
  • Season to taste. Get creative with seasoning your rice cooker farro. Try different herbs, spices, or even add-ins like vegetables, nuts, or dried fruits to customize this easy whole grain side dish to your liking.

What to Serve With Farro in a Rice Cooker

Farro is a versatile, chewy whole grain that can be enjoyed as a side dish or added to other recipes for heartiness and texture.

Serve simple rice cooker farro as a side dish alongside your favorite protein and vegetables. Some of my favorite farro protein pairings include roasted chicken, grilled chicken, steak tips, pesto salmon, and grilled shrimp.

This nutty whole grain also makes a tasty addition to salads. Try making farro salad or adding cooked farro to this Lemon Farro Salad, Spinach Caprese Salad, Arugula Quinoa Salad, or Mediterranean Black Bean Salad.

Finally, serve the farro with Mediterranean-inspired sides like hummus, tzatziki, falafel, olives, feta cheese, and grilled pita or naan bread.

A fork holding a bite of farro above a bowl.

Storage and Reheating

How to Store

  • Refrigerator- Store leftover rice cooker farro in an airtight container in the refrigerator for 4-5 days.
  • Freezer- For longer storage, freeze leftover rice cooker farro for up to 3 months.

How to Reheat

  • Stovetop- Bring a small amount of water or broth to a simmer in a small saucepan over medium heat. Add leftover farro and heat, stirring occasionally, until the farro is warmed through.
  • Oven- Preheat the oven to 350°F. Spread the leftover farro out evenly in a baking dish and drizzle with a few tablespoons of water. Cover the baking dish tightly with aluminum foil and bake for 10-15 minutes or until the farro is warmed through.
  • Microwave- Place a serving of farro in a microwave-safe bowl and drizzle with a small amount of water. Cover the bowl with a microwave-safe lid or damp paper towel. Heat the farro on HIGH in 30-second intervals, stirring between each, until the farro is hot.

Make Ahead

Rice cooker farro is great for meal planning and prepping because can easily be prepared and stored in the refrigerator for up to 5 days. It reheats well and is a fantastic way to add some texture and heartiness to your meals throughout the week.

I also love keeping cooked farro in my freezer. Farro freezes well and it is easy enough to make a double batch of farro in a rice cooker. Having hearty, whole grain farro ready in my freezer is perfect for busy nights when I don't feel like cooking.

Cooked farro in a white bowl.

Frequently Asked Questions

Is farro more healthy than rice?

Farro is a healthy whole grain that is rich in fiber, protein, vitamins, and minerals. It is generally higher in both fiber and protein when compared to brown rice and white rice. However, both farro and rice can be part of a healthy, well-balanced diet.

Why do you rinse farro before cooking?

Rinsing farro before cooking helps remove dust, debris, and excess starch. This simple step ensures a better overall taste and texture for your farro dish.

How much water do you use for farro in a rice cooker?

The typical farro-water ratio for farro in a rice cooker is 3:1. For example, this recipe uses 3 cups water to 1 cup farro.

Can I cook farro in an Instant Pot or pressure cooker?

While this recipe focuses on using a rice cooker, you can adapt it to other cooking appliances. Follow the specific instructions for cooking farro in your chosen appliance, adjusting the liquid amounts and cooking times as needed.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Whole Grain Recipes

📖 Recipe

A bowl of plain farro.
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Farro in a Rice Cooker

Making farro in a rice cooker is an easy, foolproof way to cook this chewy, nutty grain to perfection in just 45 minutes. Versatile, healthy, and freezer-friendly, rice cooker farro can be enjoyed as a side dish or added to other dishes like soups and salads.
Course Side Dish
Cuisine Italian, Mediterranean
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 4 servings
Calories 150kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 1 cup Italian pearled farro dry
  • 3 cups water

Instructions

  • Rinse the farro under cold, running water in a fine mesh sieve to remove excess starch.
    1 cup Italian pearled farro
  • In the bowl of the rice cooker, combine the rinsed farro and water. Set the rice cooker to the "brown" or "whole grain" setting, or follow the instructions provided with your specific rice cooker model. Cooking times may vary, but in my rice cooker, it takes approximately 45 minutes for the farro to cook.
    3 cups water
  • Once the cooking cycle is complete, carefully open the rice cooker to release the steam. Be cautious as the steam can be hot. Using a fork, fluff the farro to separate the grains, ensuring a light and fluffy texture.
  • Season the cooked farro as desired. You can enjoy it as is or incorporate it into various dishes such as salads, soups, or pilafs.

Notes

  • Follow your rice cooker instructions. Rice cookers vary in their settings and cooking times. Make sure to read and follow the instructions that came with your specific rice cooker.
  • Season to taste. Get creative with seasoning your rice cooker farro. Try different herbs, spices, or even add-ins like vegetables, nuts, or dried fruits to customize this easy whole grain side dish to your liking.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Nutrition

Serving: 1serving | Calories: 150kcal | Carbohydrates: 32g | Protein: 6g | Fat: 1g | Potassium: 163mg | Fiber: 5g | Iron: 2mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Cilantro Lime Rice (Rice Cooker)

This Rice Cooker Cilantro Lime Rice elevates plain white rice into a flavorful side dish you'll want to serve with all of your summer meals. The combination of zesty lime and fresh cilantro adds a burst of flavor to every bite. Pair this easy rice side dish with Mexican-inspired dishes, grilled meats, seafood, and more.

Rice cooker cilantro lime rice on a white dinner plate with shrimp and corn.

My first introduction to cilantro lime rice was at Chipotle. The zesty, herbaceous rice added so much flavor to my burrito bowl. I was hooked.

Being someone who loves making my own version of restaurant meals at home, I knew I had to try recreating Chipotle cilantro lime rice. And by far my favorite way to make this easy side dish is in a rice cooker.

Rice cookers make cooking rice a fool-proof task. With the rice cooker doing the heavy lifting, you're free to focus on getting the rest of your meal ready while the rice cooks to perfection.

This homemade rice cooker cilantro lime rice is the perfect side dish for all of your summer meals. It's made with just 8 simple ingredients and is ready in 30 minutes so, it's great for a quick weeknight dinner.

So, if you're ready to make the best rice cooker cilantro lime rice, keep reading to learn everything you need to know.

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Why You'll Love This Recipe

  • Easy to Make- This rice cooker cilantro lime rice recipe is so easy to make. With the help of a rice cooker, the rice can be cooked perfectly without much attention. Then, just season the rice and you're done!
  • Ready in 30 Minutes- Ready in just 30 minutes, this easy rice side dish is perfect for a busy weeknight dinner.
  • Versatile- This easy rice cooker cilantro lime rice pairs well with a wide variety of dishes. Serve it alongside all of your favorite Mexican, Latin American, or Tex-Mex recipes.
  • Flavorful- Fresh cilantro, tangy lime zest, and garlic powder add a vibrant and refreshing flavor to the rice. These simple ingredients elevate plain white rice into a deliciously aromatic side dish.

Ingredient Notes

Here are some notes on the key ingredients. For the full list of ingredients, check out the recipe card below.

  • White Rice- Long grain white rice becomes fluffy when cooked, which is perfect for creating a flavorful rice side dish. Be sure to rinse the rice before making cilantro lime rice in a rice cooker to remove excess starch.
  • Butter- Adds a buttery flavor that pairs well with the cilantro, lime, and garlic. Opt for unsalted butter for better control over the sodium.
  • Cilantro- Fresh cilantro can be sandy so, wash it thoroughly and remove any tough stems before finely chopping it.
  • Lime Juice- One lime contains about 2 tablespoons of fresh lime juice. If your lime is firm, roll it on the counter to help release more juice.
  • Lime Zest- Adding the zest intensifies the lime flavor. Use a microplane or box grater to zest the lime, being careful not to include any of the bitter white rind.
  • Seasonings- A combination of kosher salt, freshly grated black pepper, and garlic powder enhance the flavor of this cilantro lime rice cooker rice.

Sustainability Tip: Grow your own cilantro in your garden or in a container on your windowsill for the freshest flavor and to help reduce food waste.

The ingredients to make cilantro lime rice in a rice cooker. Each ingredient is labeled with text. They include water, black pepper, butter, white rice, garlic powder, cilantro, lime juice, lime zest, and salt.

Substitutions and Variations

Here are a few ways you can try customizing this flavorful rice cooker cilantro lime rice recipe to fit your diet and taste preferences.

Substitutions

  • White Rice- Substitute long grain rice for basmati rice, jasmine rice, or brown rice. This dish can also be made using other grains such as quinoa or farro.
  • Water- Bring more flavor to this rice dish by cooking the rice in chicken stock or vegetable stock instead of water.
  • Butter- Swap butter for coconut oil, olive oil, or avocado oil.
  • Cilantro- If you're not a fan of cilantro, you can substitute it with fresh parsley.
  • Lime Juice & Zest- While it will change the flavor profile of the rice dish, you can substitute the lime juice and zest for lemon juice and lemon zest.
  • Garlic Powder- For a stronger garlic flavor, use one clove of grated or finely minced fresh garlic instead.
Rice cooker cilantro lime rice on a dinner plate with shrimp and corn.

Variations

  • Gluten-Free- Rice is naturally gluten-free, making this simple rice cooker cilantro lime rice recipe gluten-free as well. Of course, always double-check all labels before using any ingredient.
  • Dairy-Free- Replace the butter with olive oil, avocado oil, or coconut oil to make dairy-free vegan cilantro lime rice in the rice cooker.
  • Coconut- Swap half of the water for coconut milk and replace the butter with coconut oil to make coconut cilantro lime rice.
  • Spicy- For spicy cilantro lime rice, add finely minced fresh jalapeño pepper or a few shakes of cayenne pepper.
  • Vegetables- Add black beans, corn, red bell pepper, tomato, and red onion for a flavorful, veggie-packed side dish.
  • Fruit- Diced pineapple, mango, or coconut would give this rice dish a tropical vibe.

Equipment Notes

Here are some notes on any special equipment I used to make this recipe.

  • Rice Cooker- Rice cookers take the guesswork out of cooking rice, making it a fool-proof task. With the rice cooker handling the cooking process, you can focus on preparing the rest of your meal while the rice effortlessly cooks to perfection. I love my Tiger 5.5-Cup Rice Cooker and use it multiple times per week.
  • Mesh Sieve- A fine mesh sieve makes rinsing rice and other grains a breeze.
  • Microplane- A stainless steel grater is perfect for zesting limes and other citrus.

How to Make Cilantro Lime Rice in a Rice Cooker

Here is how to make cilantro lime rice (rice cooker).

Step 1: Rinse the rice. Rinse the rice under cold, running water in a fine mesh sieve to remove excess starch.

Rinsed white rice in a mesh sieve.

Step 2: Cook the rice. In the bowl of the rice cooker, combine the rinsed rice and water. Set the rice cooker to the "plain" setting or follow your rice cooker instructions.

White rice and water in the bowl of a rice cooker.
A closed Tiger Brand rice cooker with the "plain" button selected.

Step 3: Fluff the rice. Once the rice is cooked, carefully open the rice cooker to release the steam. Fluff the rice with a fork to separate the grains.

Cooked white rice in the bowl of a rice cooker.

Step 4: Season the rice. Add the butter, cilantro, lime zest, lime juice, kosher salt, black pepper, and garlic powder to the cooked rice in the rice cooker. Mix the rice gently with the butter and seasonings until well combined, ensuring all the ingredients are evenly distributed. Serve and enjoy!

Butter, cilantro, lime juice, lime zest, and seasonings on top of the cooked white rice in the bowl of a rice cooker.
Cilantro lime rice in a rice cooker.

Tips for Success

  • Rinse the rice. Rinsing the rice removes excess starch. Removing excess starch means the cooked rice will be fluffier and less mushy. Use a fine mesh sieve and rinse the rice under cold, running water until the water runs clear.
  • Fluff the rice. After the rice is cooked, use a fork to fluff it gently. This helps to separate the grains and distribute the flavors evenly throughout the rice.
  • Adjust seasonings to taste. Taste the rice after adding the seasonings and adjust according to your personal taste preferences. Don't be afraid to add more or less of any of the ingredients.

What to Serve With Cilantro Lime Rice (Rice Cooker)

Rice cooker cilantro lime rice is a simple, versatile rice dish that pairs well with a wide variety of Mexican-inspired main dishes. Naturally, cilantro lime rice makes an excellent side dish for tacos, burritos, burrito bowls, quesadillas, fajitas, and enchiladas.

Additionally, the vibrant flavors in cilantro lime rice pair perfectly with many seafood dishes. Try serving this easy rice side dish with Grilled Old Bay Shrimp or Tequila Lime Shrimp Tacos.

Finally, serve rice cooker cilantro and lime rice as a side dish alongside grilled meats such as chicken or steak tips. The zesty, herbaceous flavors provide a nice contrast to the richness of the meat.

Cilantro lime rice on a white dinner plate. It's being served with shrimp, corn on the cob, and a lime wedge.

Storage and Reheating

How to Store

  • Refrigerator- Store leftover rice cooker cilantro lime rice in an airtight container in the refrigerator for 4-5 days.
  • Freezer- For longer storage, freeze leftover lime and cilantro rice for up to 3 months.

How to Reheat

  • Stovetop- Add leftover rice and a splash of water to a saucepan or skillet set over medium heat. Heat, stirring occasionally, until the rice is fully warmed through.
  • Oven- To reheat large batches of leftover rice, the oven is a great option. Preheat the oven to 350°F. Spread the rice out evenly in a baking dish and drizzle with a few tablespoons of water. Cover the dish tightly with aluminum foil and heat for 15-20 minutes or until the rice is hot.
  • Microwave- Place a serving of leftover cilantro lime rice onto a microwave-safe dish. Drizzle with a small amount of water and cover the dish with a microwave-safe lid or damp paper towel. Microwave on HIGH in 30-second intervals, stirring between each, until hot.

Make Ahead

While this rice dish tastes best freshly prepared, you can make lime cilantro rice in a rice cooker up to 3 days in advance. Allow the rice to cool completely before storing it in an airtight container in the refrigerator.

To reheat, follow the instructions outlined in the section above.

A plate of cilantro lime rice being served with grilled shrimp and a lime wedge.

Frequently Asked Questions

What is the ratio of water to rice in a rice cooker?

The typical ratio of water to white rice in a rice cooker is 1:1. For example, this recipe uses 2 cups of white rice to 2 cups water.

Can I use brown rice instead of white rice?

Yes, you can substitute brown rice for white rice in this recipe. Keep in mind that brown rice requires a longer cooking time, so adjust the cooking settings or follow the instructions provided with your rice cooker for cooking brown rice.

Can I use frozen rice instead of uncooked rice?

I've never tried making frozen rice in a rice cooker before so I can't say for certain how well it turns out.

Can I make this recipe in an Instant Pot?

Of course! If you don't have a rice cooker, you can use an Instant Pot to make this recipe instead. Just follow the appliance instructions for cooking white rice, then add the seasonings as directed in the recipe.

Can I double or halve this recipe?

Yes, you can adjust the quantities to make more or less cilantro lime rice in a rice cooker. In fact, I halve this recipe all the time since it's just my fiancé and I. Just ensure you maintain the proper rice-to-water ratio and adjust the seasonings accordingly.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Mexican-Inspired Recipes

📖 Recipe

Rice cooker cilantro lime rice on a white dinner plate with shrimp and corn.
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5 from 2 votes

Cilantro Lime Rice (Rice Cooker)

This Rice Cooker Cilantro Lime Rice elevates plain white rice into a flavorful side dish you'll want to serve with all of your summer meals. The combination of zesty lime and fresh cilantro adds a burst of flavor to every bite. Pair this easy rice side dish with Mexican-inspired dishes, grilled meats, seafood, and more.
Course Side Dish
Cuisine American, Mexican
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8 servings
Calories 222kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 2 cups long grain white rice uncooked
  • 2 cups water
  • 4 tablespoons unsalted butter
  • ½ cup cilantro finely chopped
  • Zest and juice of 1 lime
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder

Instructions

  • Rinse the rice under cold, running water in a fine mesh sieve to remove excess starch.
    2 cups long grain white rice
  • In the bowl of the rice cooker, combine the rinsed rice and water. Set the rice cooker to the "plain" setting or follow the instructions provided with your rice cooker.
    2 cups water
  • Once the rice is cooked, carefully open the rice cooker to release the steam. Fluff the rice with a fork to separate the grains.
  • Add the butter, cilantro, lime zest, lime juice, kosher salt, black pepper, and garlic powder to the cooked rice in the rice cooker. Mix the rice gently with the butter and seasonings until well combined, ensuring all the ingredients are evenly distributed. Serve and enjoy!
    4 tablespoons unsalted butter, ½ cup cilantro, Zest and juice of 1 lime, ½ teaspoon kosher salt, ¼ teaspoon black pepper, ¼ teaspoon garlic powder

Notes

  • Adjust seasonings to taste. Taste the rice after adding the seasonings and adjust according to your personal taste preferences. Don't be afraid to add more or less of any of the ingredients.
  • Storage: Store leftover rice in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Nutrition

Serving: 1serving | Calories: 222kcal | Carbohydrates: 38g | Protein: 3.5g | Fat: 6g | Saturated Fat: 3.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 15mg | Sodium: 74mg | Potassium: 69mg | Fiber: 1g | Vitamin C: 2mg | Calcium: 17mg | Iron: 2mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Old Bay Grilled Shrimp Skewers

These Old Bay Grilled Shrimp are flavored with classic seafood seasoning, butter, lime juice, and garlic. They're easy to make and ready in just 45 minutes, making them perfect for a quick weeknight meal or your next summer party.

Two skewers of Old Bay grilled shrimp on a white plate with rice and corn on the cob.

Nothing says summer like grilled fresh shrimp. Living in Massachusetts, grilled shrimp skewers are a summertime staple at my house.

And one of my favorite grilled shrimp seasonings is the classic Old Bay Seasoning.

Its distinctive blend of spices adds a unique flavor that pairs perfectly with the natural sweetness of the shrimp. Add a little butter, lime juice, and garlic into the mix and you're in grilled shrimp marinade heaven.

And the best part? You only need 5 ingredients and about 45 minutes to make this easy Old Bay shrimp recipe. Plus, it pairs well with grilled vegetables, corn on the cob, rice, potatoes, and so much more.

So, what are you waiting for? Fire up the grill and add this succulent Old Bay grilled shrimp skewers recipe to your summer grilling menu today!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Why You'll Love This Recipe

  • Flavorful- Old Bay Seasoning is made with a distinct blend of spices that pair perfectly with seafood. This recipe combines the classic flavors of Old Bay with butter, lime, and garlic for an easy marinated grilled shrimp recipe that is bursting with flavor.
  • Ready in 45 Minutes- From start to finish, this Old Bay shrimp recipe is ready in just 45 minutes. It's perfect for a quick and easy weeknight summer dinner.
  • Only 5 Ingredients- With just a few simple ingredients, you can make one of the best grilled shrimp recipes you'll ever taste.
  • Versatile- Serve these shrimp alongside all of your favorite summer side dishes. From corn on the cob and salad to rice and baked potatoes, the possibilities are endless.
  • Perfect for Summer- Nothing says summer like grilled shrimp with Old Bay Seasoning. This recipe can easily be scaled up for a crowd and served at a backyard BBQ or summer cookout.

Ingredient Notes

Here are some notes on the key ingredients. For the full list of ingredients, check out the recipe card below.

  • Shrimp- One pound of extra jumbo shrimp will contain about 16-20 shrimp. The larger size makes the shrimp easy to skewer and ensures they stay juicy and tender during cooking.
  • Old Bay Seasoning- Old Bay Seasoning is a classic seafood seasoning blend. It consists of a combination of spices, including paprika, celery salt, and black pepper.
  • Butter- Since Old Bay Seasoning already contains plenty of salt, it's important to use unsalted butter so the shrimp don't taste too salty.
  • Garlic- Grating or finely mincing the garlic distributes its flavor evenly throughout the dish. Fresh garlic complements the other flavors in the marinade and enhances the overall taste of the shrimp.
  • Lime Juice- Adds a bright, citrusy flavor to the marinade. The acidity of the lime juice balances the richness of the butter.

Sustainability Tip: Look for MSC certified shrimp for a sustainable, eco-friendly seafood option.

The ingredients to make Old Bay grilled shrimp. Each ingredient is labeled with text. They include extra jumbo shrimp, garlic, butter, Old Bay Seasoning, and lime.

Substitutions and Variations

Here are a few ways you can try customizing this easy Old Bay grilled shrimp recipe to fit your diet and taste preferences.

Substitutions

  • Shrimp- Substitute shrimp with scallops, cod chunks, or lobster tail. Keep in mind that the cook time for each of these substitutions will vary.
  • Old Bay Seasoning- Swap Old Bay Seasoning for your preferred seafood seasoning blend or make a homemade version.
  • Butter- Olive oil, coconut oil, or canola oil can be used in place of butter.
  • Garlic- Replace one clove of fresh garlic with ¼ teaspoon of garlic powder.
  • Lime Juice- Substitute lime juice with lemon juice or orange juice.
Two skewers of Old Bay grilled shrimp on a white plate.

Variations

  • Reduced Sodium- Classic Old Bay Seasoning is high in sodium. To reduce the sodium, use half the amount of Old Bay Seasoning or choose the 30% less sodium version.
  • Gluten-Free- These grilled shrimp with Old Bay and butter are naturally gluten-free. However, always double-check the label of any ingredient before using it.
  • Dairy-Free- Swap the butter for olive oil or coconut oil to make this recipe dairy-free.
  • Spicy- Use Old Bay Hot Seasoning or add a few shakes of cayenne pepper to make spicy Old Bay grilled shrimp.
  • Cajun- Swap Old Bay Seasoning for your favorite Cajun seasoning blend.
  • Herbs- Add chopped cilantro or parsley to add a fresh, herbaceous flavor.

How to Make Old Bay Grilled Shrimp

Here is how to make grilled Old Bay shrimp.

Step 1: Prepare the marinade. In a medium bowl, whisk together the melted butter, lime juice, Old Bay Seasoning, and garlic until well combined.

The Old Bay shrimp marinade in a glass bowl.

Step 2: Marinade the shrimp. Pat the peeled and deveined shrimp dry using paper towels. Place them in the bowl of marinade and toss until the shrimp are well coated. Let the shrimp marinate at room temperature for 30 minutes.

Raw shrimp marinating in Old Bay Seasoning marinade.

Step 3: Soak the skewers. While the shrimp is marinating, soak the bamboo skewers in water to prevent them from burning on the grill. Preheat the grill over high heat for 10 minutes.

Four bamboo skewers soaking in a large white bowl of water.

Step 4: Skewer the shrimp. Thread 4-5 shrimp onto each bamboo skewer, piercing them through the tail and head. If the butter in the marinade solidified, microwave the marinade for 15 seconds to remelt it. Brush the shrimp skewers with the marinade, making sure they are evenly coated.

Four skewers of marinated raw shrimp on a white plate.

Step 5: Grill the shrimp. Place the shrimp skewers on the preheated grill over direct, high heat. Keep the grill lid open. Grill the shrimp for approximately 3 minutes per side, or until they turn pink and opaque. Be careful not to overcook them, as shrimp can become tough if grilled for too long.

Step 6: Serve and enjoy. Once the shrimp are cooked through, remove them from the grill and transfer to a serving platter. Serve immediately, and enjoy!

Four skewers of shrimp cooking on the grill.
Cooked Old Bay shrimp on a white plate.

Tips for Success

  • Choose high-quality shrimp. Opt for the freshest, highest-quality shrimp you can find for the best flavor and texture.
  • Don't over-marinate. Shrimp are delicate and can begin to break down quickly in a marinade. Only marinate the shrimp for about 30 minutes before cooking.
  • Soak the skewers. Soaking the bamboo skewers helps prevent them from burning on the grill.
  • Cook quickly. Keep a close eye on the shrimp as they cook quickly. Most shrimp only need about 2-3 minutes per side before they're done.

What to Serve With Old Bay Grilled Shrimp

Serve this easy grilled shrimp recipe alongside grilled vegetables for a light and healthy summer dinner. Try grilled corn on the cob, bell peppers, zucchini, or summer squash.

Alternatively, if you're looking for starchy side dishes, potatoes, rice, pasta, and bread all pair well with grilled Old Bay shrimp. I love serving this recipe with baked potatoes, cilantro lime rice, or jalapeño cheddar sourdough bread.

Finally, these flavorful shrimp skewers practically beg to be served with a delicious dipping sauce or fresh salsa. Try this homemade salsa or 4-ingredient guacamole.

A plate of Old Bay grilled shrimp, rice, and corn on the cob.

Storage and Reheating

How to Store

  • Refrigerator- Store leftover grilled Old Bay shrimp in an airtight container in the refrigerator for 3-4 days.
  • Freezer- For longer storage, freeze leftover grilled shrimp with Old Bay Seasoning for up to 3 months.

How to Reheat

  • Grill- Preheat the grill over medium-high heat for 10 minutes. Place the leftover shrimp skewers on the grill and heat for 2-3 minutes per side.
  • Stovetop- Heat a small amount of butter in a skillet over medium heat. Remove the shrimp from the skewers and add them to the skillet. Heat for 2-3 minutes, stirring occasionally, until fully warmed through.
  • Oven- Preheat oven to 350°F. Remove the shrimp from the skewers and place shrimp in a single layer on a rimmed baking sheet. Cover them with aluminum foil. Reheat shrimp for 5-7 minutes or until fully heated through.
  • Microwave- Remove the shrimp from the skewers and place them in a single layer on a microwave-safe dish. Cover the dish loosely with a damp paper towel or microwave-safe lid. Heat on half power (50%) in 30-second intervals until the shrimp are fully warmed through.
  • Air Fryer- Preheat air fryer to 350°F. Remove the shrimp from the skewers and place them in a single layer in the air fryer basket. Heat for 3-5 minutes or until fully warmed through.

Make Ahead

Homemade Old Bay grilled shrimp are best prepared just before serving. But, if you're looking to get a head start on meal prep or party planning, you're in luck!

The Old Bay marinade for shrimp can be made up to 3 days in advance, then stored in the refrigerator until ready to use. Just microwave the marinade for 15-30 second to remelt the butter before using.

Additionally, peel and devein the shrimp up to 24 hours ahead of time. Then, store the raw shrimp in an airtight container in the refrigerator until ready to use.

Two skewers of Old Bay grilled shrimp served with rice and corn on the cob.

Frequently Asked Questions

Can I use frozen shrimp?

Yes, you can use frozen shrimp for this recipe. Thaw the shrimp completely before marinating and grilling. It's recommended to thaw shrimp in the refrigerator overnight or under cold running water. Pat them dry before proceeding with the recipe.

Can I grill the shrimp on an indoor grill pan or skillet instead of an outdoor grill?

Yes, you can certainly use an indoor grill pan or skillet to cook the shrimp. Preheat the grill pan or skillet over medium-high heat and cook the shrimp for 2-3 minutes per side. You can skip the skewer if cooking the shrimp in a skillet.

Should you grill shrimp with the lid open or closed?

It is generally recommended to grill shrimp with the lid open to prevent them from becoming overcooked or dry.

Do you have to flip shrimp when grilling?

Yes, flipping the shrimp is essential for even cooking. It allows both sides to come into contact with the grill grates, promoting even heat distribution and caramelization.

Can I double or halve this recipe?

Yes, you can easily adjust the recipe to make more or fewer servings. Just ensure that you adjust the ingredient quantities accordingly, while keeping the ratios and flavors intact.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Grilling Recipes

📖 Recipe

Two skewers of Old Bay grilled shrimp on a white plate with rice and corn on the cob.
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Old Bay Grilled Shrimp

These Old Bay Grilled Shrimp are flavored with classic seafood seasoning, butter, lime juice, and garlic. They're easy to make and ready in just 45 minutes, making them perfect for a quick weeknight meal or your next summer party.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Marinate Time 30 minutes
Total Time 45 minutes
Servings 4 servings (4-5 shrimp per serving)
Calories 170kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 3 tablespoons unsalted butter melted
  • Juice of 1 lime about 2 tablespoons
  • 1 tablespoon Old Bay Seasoning
  • 1 clove garlic grated or finely minced
  • 1 pound (approximately 16-20) raw extra jumbo shrimp peeled and deveined

Instructions

  • In a medium bowl, whisk together the melted butter, lime juice, Old Bay Seasoning, and garlic until well combined.
    3 tablespoons unsalted butter, Juice of 1 lime, 1 tablespoon Old Bay Seasoning, 1 clove garlic
  • Pat the peeled and deveined shrimp dry using paper towels. Place them in the bowl of marinade and toss until the shrimp are well coated. Let the shrimp marinate at room temperature for 30 minutes.
    1 pound (approximately 16-20) raw extra jumbo shrimp
  • While the shrimp is marinating, soak the bamboo skewers in water to prevent them from burning on the grill. Preheat the grill over high heat for 10 minutes.
  • Thread 4-5 shrimp onto each bamboo skewer, piercing them through the tail and head. If the butter in the marinade solidified, microwave the marinade for 15 seconds to remelt it. Brush the shrimp skewers with the marinade, making sure they are evenly coated.
  • Place the shrimp skewers on the preheated grill over direct, high heat. Keep the grill lid open. Grill the shrimp for approximately 3 minutes per side, or until they turn pink and opaque. Be careful not to overcook them, as shrimp can become tough if grilled for too long.
  • Once the shrimp are cooked through, remove them from the grill and transfer to a serving platter. Serve immediately, and enjoy!

Notes

  • Reduced Sodium- Classic Old Bay Seasoning is high in sodium. To reduce the sodium, use half the amount of Old Bay Seasoning or choose the 30% less sodium version.
  • Don't over-marinate. Shrimp are delicate and can begin to break down quickly in a marinade. Only marinate the shrimp for about 30 minutes before cooking.
  • Storage: Store leftover cooked shrimp in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
  • Make Ahead: Prepare the marinade up to 3 days in advance. You can also peel and devein the shrimp up to 24 hours before cooking.

Nutrition

Serving: 1serving (4-5 shrimp) | Calories: 170kcal | Carbohydrates: 2g | Protein: 17g | Fat: 10g | Saturated Fat: 5.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.5g | Trans Fat: 0.5g | Cholesterol: 178mg | Sodium: 792mg | Potassium: 65mg | Vitamin C: 4mg | Calcium: 61mg | Iron: 1mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Mediterranean Black Bean Salad

This Mediterranean Black Bean Salad is made with hearty black beans, flavorful fresh vegetables, and homemade vinaigrette dressing. It's healthy, easy to make, and perfect for a light lunch or summer side dish.

A small plate of Mediterranean black bean salad.

When you think of salad, do you think of a big, boring bowl of leafy greens that you only eat out of obligation?

Well, this easy Mediterranean black bean salad is here to change that!

Bursting with fresh flavors, colorful ingredients, and a tangy red wine vinaigrette, this healthy black bean salad recipe is made without corn and is totally crave-worthy. It's definitely one you'll want to make again and again.

This delicious black bean salad can be served as a dinner side dish, light lunch, or at your next summer cookout. It pairs well with grilled meats and seafood, whole grains, flatbreads, and more.

So, if you're looking to make the best Mediterranean black bean salad for your next potluck party, keep reading to learn everything you need to know!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Why You'll Love This Recipe

  • Ready in 20 Minutes- This easy black bean salad recipe only requires a few simple steps and takes just 20 minutes to make.
  • Healthy- Packed with fiber, healthy fats, vitamins, and minerals, this simple Mediterranean black bean salad is perfect for a light lunch or summer side dish.
  • Flavorful- The homemade red wine vinegar dressing, salty feta cheese, briny olives, and fresh vegetables come together to make a deliciously flavorful salad.
  • Customizable- Make this black bean salad your own by adding or substituting other vegetables like cherry tomatoes, artichoke hearts, or roasted red peppers.

Ingredient Notes

Here are some notes on the key ingredients. For the full list of ingredients, check out the recipe card below.

  • Black Beans- Low-sodium canned beans are a quick, healthy way to enjoy black beans without having to cook your own.
  • Cucumber- Deseeding the cucumber helps prevent the salad from becoming watery as it sits.
  • Green Bell Pepper- Chopped green bell pepper adds a crunchy texture and fresh flavor to the salad.
  • Tomato- Use one large globe tomato or two plum tomatoes. Removing the seeds prevents the salad from becoming watery.
  • Red Onion- Finely mince the onion to distribute the flavor evenly throughout the salad.
  • Parsley- Adds a fresh, herbaceous flavor.
  • Kalamata Olives- Pitted kalamata olives add a briny and tangy flavor to the salad.
  • Feta Cheese- Adds a creamy and salty element to the salad.
  • Olive Oil- Extra virgin olive oil is best for homemade vinaigrettes.
  • Red Wine Vinegar- The acidic part of the vinaigrette, red wine vinegar adds a bright, tangy flavor to the dressing.
  • Dijon Mustard- Emulsifies the salad dressing and adds a slightly tangy flavor.
  • Honey- Balances the acidity of the dressing with a touch of sweetness.
  • Garlic- Grated or finely minced fresh garlic adds a bold, garlicky flavor to the dressing and salad.
  • Seasonings- A combination of Italian seasoning, kosher salt, and black pepper gives the dressing a Mediterranean flavor.

Sustainability Tip: Try growing your own cucumbers, peppers, tomatoes, and parsley in pots or in your garden for the freshest-tasting black bean salad.

The ingredients to make Mediterranean black bean salad. Each ingredient is labeled with text. Some of the ingredients include black beans, tomato, cucumber, bell pepper, and feta cheese.

Substitutions and Variations

Here are a few ways you can try customizing this Mediterranean black bean salad recipe to fit your diet and taste preferences.

Substitutions

  • Black Beans- Swap black beans for chickpeas, white beans, or red kidney beans.
  • Cucumber- Zucchini and yellow summer squash make good substitutes for cucumber.
  • Green Bell Pepper- Red bell pepper, roasted red pepper, or jalapeño can be used in place of green bell pepper.
  • Tomato- Try using cherry tomatoes, grape tomatoes, or sun-dried tomatoes instead of a globe or plum tomato.
  • Red Onion- Replace red onion with shallots, sweet onion, or green onions.
  • Parsley- Substitute parsley with cilantro, basil, or mint to give the salad a different flavor profile.
  • Kalamata Olives- Black olives or green olives can be used in place of kalamata olives.
  • Feta Cheese- Goat cheese or queso fresco can be used as substitutes for feta cheese.
  • Olive Oil- Swap extra virgin olive oil for avocado oil, grapeseed oil, or canola oil.
  • Red Wine Vinegar- Substitute red wine vinegar for lemon juice, apple cider vinegar, balsamic vinegar, or white wine vinegar.
  • Dijon Mustard- Whole grain mustard, yellow mustard, or mustard powder can be swapped for dijon mustard.
  • Honey- Replace honey with maple syrup or granulated sugar.
  • Garlic- Substitute one fresh garlic clove for ¼ teaspoon of garlic powder.
  • Seasonings- Oregano can be used in place of Italian seasoning.
Greek black bean salad on a small white plate.

Variations

  • Vegan- Replace the feta cheese with dairy-free feta cheese and the honey with maple syrup to make this black bean salad vegan.
  • Grains- Add quinoa, farro, couscous, bulgur, or brown rice to make this healthy black bean salad more hearty and satisfying.
  • Nuts and Seeds- Toasted pine nuts, walnuts, or sunflower seeds can add crunch and a nutty flavor.
  • Grilled Vegetables- Grill the bell pepper, tomato, and onion before dicing and adding them to the salad.
  • Spicy- Add diced jalapeño or red pepper flakes to give this salad a little heat.

How to Make Mediterranean Black Bean Salad

Here is how to make Mediterranean black bean salad with feta cheese.

Step 1: Make the dressing. In a small mixing bowl, whisk together the olive oil, vinegar, garlic, mustard, honey, and seasonings. Set aside.

Homemade red wine vinaigrette in a small glass mixing bowl.

Step 2: Prepare salad ingredients. Drain and rinse the low-sodium black beans. Dice the green bell pepper, deseed and dice the cucumber, deseed and dice the tomato, and finely dice the red onion. Chop the fresh parsley and quarter the kalamata olives.

Black beans being drained and rinsed in a mesh sieve.
All of the chopped vegetables to make the salad. The cucumber and tomato are in small bowls. The red onion, green bell pepper, parsley, and olives are in small piles on a green cutting board.

Step 3: Add dressing to the vegetables. Add the drained black beans, diced vegetables, parsley, and olives to a large mixing bowl. Drizzle the prepared dressing over the vegetables in the mixing bowl.

Step 4: Mix the salad together. Stir gently to combine, ensuring that the dressing coats the vegetables evenly. Add the crumbled feta cheese to the mixing bowl and gently stir again to incorporate it. Serve immediately or store in the refrigerator until ready to serve.

The finished black bean salad.

Mediterranean Black Bean Salad (Instructional Video)

Tips for Success

  • Use fresh, high-quality ingredients. This black bean salad tastes best when prepared using fresh, in-season vegetables, high-quality olive oil, red wine vinegar, and feta cheese.
  • Prepare the dressing in advance. Make the dressing up to one week ahead of time and allow it to sit to let the flavors meld together.
  • Chop the vegetables evenly. Cut the vegetables into equal-sized pieces, aiming for a similar size as the black beans.
  • Chill before serving. Prepare the salad at least 30 minutes in advance and allow it to chill in the refrigerator before serving for a more flavorful dish.

What to Serve With Mediterranean Black Bean Salad

This black bean salad is a fresh and flavorful Mediterranean side dish that pairs perfectly with a variety of other dishes.

Serve it alongside your favorite grilled protein. Try grilled chicken, steak tips, salmon, shrimp, or tofu for a complete, well-balanced meal.

Finally, grains, pastas, and breads make great vegetarian side dishes for this black bean salad. Warm pita bread or naan bread can be used to scoop up the salad and dressing. Or serve the salad over a bed of whole grains or pasta for a hearty, satisfying meal.

A spoonful of Mediterranean black bean salad being held above a plate.

Storage

How to Store

  • Room Temperature- If you're serving this Mediterranean bean salad with feta at a cookout or potluck, remember to only leave the salad out at room temperature for a maximum of 2 hours to prevent foodborne illnesses.
  • Refrigerator- Store leftover Mediterranean black bean salad in an airtight container in the refrigerator for up to 4 days.
  • Freezer- I do not recommend freezing this black bean and vegetable salad. Freezing raw vegetables alters the texture, making them mushy once defrosted.

Make Ahead

If you want to get a jump start on preparing this black bean salad, the homemade dressing can be made up to 7 days in advance. Just give it a good shake before mixing with the vegetables.

Additionally, you can dice the vegetables a few days ahead of time. It's important to store them separately in airtight containers in the refrigerator so they don't become watery.

Black bean salad with feta cheese on a small white plate.

Frequently Asked Questions

Can I make this salad gluten-free?

Yes, this salad is naturally gluten-free as long as the ingredients used, including the spices and condiments, are certified gluten-free. Always double-check the labels of packaged ingredients to ensure they are free from gluten or any potential cross-contamination.

Can I use homemade black beans instead of canned black beans?

Yes, you can absolutely use homemade black beans instead of canned black beans in this recipe. If you have cooked black beans from scratch, you can substitute them in equal amounts for the canned black beans.

Can I customize the vegetables in this salad?

Absolutely! This recipe serves as a great base, and you can customize it by adding or substituting vegetables according to your preference. Feel free to include additional vegetables like diced avocado, grilled corn, or roasted red peppers to personalize the salad to your taste.

Can this salad be made ahead?

Yes, you can make this salad in advance. However, keep in mind that the texture of the vegetables may become softer as they marinate in the dressing. It is best to add the feta cheese and fresh herbs just before serving to maintain their freshness and texture.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Mediterranean Recipes

📖 Recipe

A small plate of Mediterranean black bean salad.
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Mediterranean Black Bean Salad

This Mediterranean Black Bean Salad is made with hearty black beans, flavorful fresh vegetables, and homemade vinaigrette dressing. It's healthy, easy to make, and perfect for a light lunch or summer side dish.
Course Salad, Side Dish
Cuisine Mediterranean
Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Servings 6 servings
Calories 212kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

Red Wine Vinaigrette Dressing Ingredients

  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 clove garlic grated or finely minced
  • ½ teaspoon dijon mustard
  • ½ teaspoon honey
  • ¼ teaspoon Italian seasoning
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper

Black Bean Salad Ingredients

  • 15 ounces low-sodium black beans drained and rinsed
  • 1 green bell pepper diced
  • 1 cucumber deseeded and diced
  • 1 large globe tomato deseeded and diced
  • ¼ large red onion diced
  • ¼ cup fresh parsley chopped
  • ¼ cup kalamata olives quartered
  • ½ cup crumbed feta cheese

Instructions

  • In a small mixing bowl, whisk together the olive oil, vinegar, garlic, mustard, honey, and seasonings. Set aside.
    3 tablespoons extra virgin olive oil, 1 tablespoon red wine vinegar, 1 clove garlic, ½ teaspoon dijon mustard, ½ teaspoon honey, ¼ teaspoon Italian seasoning, ¼ teaspoon kosher salt, ¼ teaspoon black pepper
  • Drain and rinse the low-sodium black beans. Dice the green bell pepper, deseed and dice the cucumber, deseed and dice the tomato, and finely dice the red onion. Chop the fresh parsley and quarter the kalamata olives.
    15 ounces low-sodium black beans, 1 green bell pepper, 1 cucumber, 1 large globe tomato, ¼ large red onion, ¼ cup fresh parsley, ¼ cup kalamata olives
  • Add the drained black beans, diced vegetables, parsley, and olives to a large mixing bowl. Drizzle the prepared dressing over the vegetables in the mixing bowl.
  • Stir gently to combine, ensuring that the dressing coats the vegetables evenly. Add the crumbled feta cheese to the mixing bowl and gently stir again to incorporate it. Serve immediately or store in the refrigerator until ready to serve.
    ½ cup crumbed feta cheese

Notes

  • Quick Tip: Cut the vegetables into equal-sized pieces, aiming for a similar size as the black beans.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Make Ahead: Prepare the vinaigrette up to 7 days in advance. The vegetables can be chopped and stored separately in airtight containers for a few days before preparing the salad.

Nutrition

Serving: 1serving | Calories: 212kcal | Carbohydrates: 20g | Protein: 8g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 11mg | Sodium: 413mg | Potassium: 528mg | Fiber: 5g | Sugar: 4g | Vitamin C: 32mg | Calcium: 109mg | Iron: 1.8mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Turmeric Black Pepper Chicken with Asparagus

This Turmeric Black Pepper Chicken is healthy, flavorful, and so easy to make. Ready in just 30 minutes, this warmly-spiced chicken breast recipe is perfect for a quick weeknight meal. Serve with rice or noodles for a delicious, well-balanced dinner.

A plate of turmeric black pepper chicken over white rice.

I love experimenting with new flavors and spices in the kitchen.

So, when I stumbled across The New York Times' recipe for turmeric black pepper chicken, I was excited to give it a try!

The combination of turmeric and black pepper sounded delicious. But, I knew I wanted to add my own twist to the recipe make it even more flavorful.

To make this black pepper turmeric chicken recipe truly my own, I incorporated other flavors like garlic, ginger, and soy sauce. The addition of garlic added a delightful aromatic punch, while ginger brought a hint of warmth and complexity. The soy sauce infused the chicken with its savory umami goodness, elevating the overall flavor profile.

I also decided to kick up the heat by increasing the amount of black pepper. The result was a bolder, spicier, more peppery dish.

Needless to say, I am super happy with the way this recipe turned out! The chicken is tender and juicy, coated in a vibrant golden sauce that is rich in flavor and complexity.

So, if you want to learn how to make the best turmeric black pepper chicken, keep reading to learn everything you need to know.

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredient Notes

Here are some notes on the key ingredients. For the full list of ingredients, check out the recipe card below.

  • Chicken Breast- Trim and cut the boneless, skinless chicken breast into one-inch cubes so they cook quickly.
  • Turmeric Powder- A vibrant yellow spice that adds a distinct earthy, floral, and slightly bitter flavor to the dish.
  • Black Pepper- Use freshly cracked black pepper for the best flavor.
  • Flour- All-purpose flour coats the chicken breast cubes, helping to create a crispy outer layer when sautéed.
  • Honey- Adds a sweet flavor to the chicken, which plays nicely with the savory and tangy flavors.
  • Lime Juice- Tangy, fresh, and citrusy, the flavor of lime juice balances the sweetness of the honey and the savoriness of the soy sauce.
  • Soy Sauce- Adds a savory, umami flavor. Use low-sodium soy sauce to help control the amount of sodium in the final dish.
  • Ginger- Warm and slightly spicy, ginger pairs well with turmeric and other flavors in this recipe.
  • Canola Oil- A neutral-flavored oil with a high smoke point that's perfect for sautéing.
  • Cornstarch- When mixed with water, cornstarch makes a slurry that acts as a thickening agent for the sauce.
  • Asparagus- Pairs well with the turmeric and black pepper flavors, and provides a fresh, crunchy texture to the dish.
The ingredients to make turmeric black pepper chicken. Each ingredient is labeled with text. Some of the ingredients include chicken breast, honey, turmeric, soy sauce, and asparagus.

Substitutions and Variations

Here are a few ways you can try customizing this turmeric black pepper chicken recipe to fit your diet and taste preferences.

Substitutions

  • Chicken Breast- Try swapping chicken breast for chicken thighs, pork, shrimp, or tofu.
  • Turmeric Powder- Replace ground turmeric with curry powder in a pinch. Keep in mind that this will alter the flavor profile of the dish.
  • Flour- To make this recipe gluten-free, you can use a gluten-free all-purpose flour or substitute with cornstarch.
  • Honey- Substitute honey with maple syrup, brown sugar, or agave nectar.
  • Lime Juice- Swap lime juice for orange juice, lemon juice, or unseasoned rice vinegar.
  • Soy Sauce- Tamari, coconut aminos, or liquid aminos can be used in place of soy sauce.
  • Ginger- Use 1 tablespoon of freshly grated ginger in place of ground ginger.
  • Canola Oil- Any neutral-flavored, high-heat oil can be used in place of canola oil. Try avocado oil, light olive oil, grapeseed oil, or sunflower oil.
  • Cornstarch- Replace cornstarch with an equal amount of arrowroot starch or potato starch as a thickening agent.
  • Asparagus- Substitute the asparagus for any vegetable you enjoy! Broccoli, cauliflower, carrots, green beans, or snap peas make great choices.
A plate of turmeric black pepper chicken breast with asparagus and rice.

Variations

  • Gluten-Free- Swap soy sauce for tamari, coconut aminos, or liquid aminos and the flour for cornstarch or gluten-free flour to make gluten-free turmeric black pepper chicken.
  • Spicy- Make spicy turmeric black pepper chicken by adding cayenne pepper or red pepper flakes to the sauce.
  • Coconut- Add a splash of coconut milk to the sauce for additional flavor and creaminess.
  • Herbs- Chopped fresh cilantro, parsley, basil, or mint would give this easy turmeric black pepper chicken another layer of flavor.

How to Make Turmeric Black Pepper Chicken

Here is how to make turmeric black pepper chicken with asparagus.

Step 1: Make the sauce. In a small bowl, stir together the honey, soy sauce, lime juice, grated garlic, black pepper, and ground ginger. Set the honey mixture aside.

A sauce made of soy sauce, honey, garlic, and black pepper in a small glass bowl.

Step 2: Season the chicken. In a medium bowl, combine the flour, turmeric powder, salt, and black pepper. Toss the chicken breast cubes in the flour mixture until they are well coated.

A mixture of flour, turmeric, salt, and pepper in a glass mixing bowl.
Cubes of raw chicken breast tossed in a turmeric flour mixture.

Step 3: Sauté the chicken. In a large skillet, heat oil over medium heat. Add the coated chicken cubes and sauté them until they turn golden brown and are cooked through, which should take about 5 minutes.

Seasoned chicken breast cubes being cooked in oil in a sauté pan.

Step 4: Cook the asparagus. Add the asparagus pieces to the skillet and cook for an additional 5-7 minutes, until they are tender.

Asparagus spears cut into one-inch long pieces on a green cutting board.
Turmeric black pepper chicken breast cubes and asparagus being sautéed in a skillet.

Step 5: Add the sauce. Reduce the heat to low and pour the sauce over the chicken and asparagus. Scrape the bottom of the skillet to incorporate any flavorful bits. Allow the mixture to simmer for 1-2 minutes.

Step 6: Thicken the sauce. In a small mixing bowl, whisk together the water and cornstarch to create a cornstarch slurry. Slowly stir the slurry into the skillet, allowing it to simmer until the sauce thickens. Remove from heat and serve.

Cornstarch slurry in a small glass bowl.
Finished turmeric black pepper chicken and asparagus in a skillet.

Tips for Success

  • Cut the chicken uniformly. Cutting the chicken into equal, one-inch cubes will help them cook quickly and evenly.
  • Prepare all ingredients ahead. This dish comes together quickly so, it's helpful to have all of your ingredients prepared before you start cooking. This will make for an easy and stress-free cooking experience.
  • Scrape up the crispy bits. Don't worry if the chicken sticks to the bottom of the pan. These crispy bits scape up easily once the sauce is added, making for an even more flavorful meal.
  • Add the cornstarch slowly. Slowly pour the cornstarch slurry into the simmering sauce while continuously stirring. This will prevent lumps and allow the sauce to thicken evenly.

What to Serve With Turmeric Black Pepper Chicken

Enjoy this turmeric black pepper chicken stir fry on its own, or pair it with a variety of side dishes for a more well-rounded meal.

Serve this flavorful chicken and asparagus dish over your favorite rice, noodles, or other grains. Jasmine rice, brown rice, quinoa, farro, rice noodles, and udon noodles all make excellent side dishes. Try my Teriyaki Udon Noodles for a unique combination of flavors.

Alternatively, for a low-carb dinner, pair this healthy turmeric black pepper chicken recipe with roasted or sautéed vegetables. Carrots and green beans, Brussels sprouts, broccoli, cauliflower, and zucchini are great choices.

If you're looking for a bread option, serve this turmeric and black pepper chicken with fresh naan bread. These soft and pillowy flatbreads are perfect for soaking up the delicious sauce.

Finally, serve a cooling yogurt-based dip alongside this chicken dish to complement the warm and slightly spicy flavors of the turmeric, ginger, and black pepper.

A fork holding up two pieces of turmeric black pepper chicken.

Storage and Reheating

How to Store

  • Refrigerator- Store leftover turmeric black pepper chicken in an airtight container in the refrigerator for 3-4 days.
  • Freezer- For longer storage, freeze leftover black pepper and turmeric chicken for up to 6 months.

How to Reheat

  • Stovetop- Place the chicken and asparagus in a small skillet or saucepan over low heat. Add a splash of water or chicken stock to loosen up the sauce and prevent it from sticking to the skillet. Bring to a simmer and heat until the chicken is fully heated through.
  • Oven- Preheat the oven to 350°F. Place the chicken in an oven-safe casserole dish along with a few tablespoons of water. Cover the dish with foil and bake for about 15-20 minutes or until the chicken is thoroughly heated.
  • Microwave- Place the turmeric chicken in a microwave-safe bowl and cover it with a microwave-safe lid or damp paper towel. Reheat on medium power (50%) in 1-minute intervals, stirring in between, until the chicken is heated through.
  • Air Fryer- Preheat the air fryer to 350°F. Spread the leftover chicken out on a piece of aluminum foil and place inside the air fryer basket. Heat for 5 minutes or until the chicken is fully warmed through.

Quick Note: Chicken should always be cooked and reheated to an internal temperature of 165°F. Using a meat thermometer is the most accurate way to determine the internal temperature of chicken.

Make Ahead

While this dish tastes best when freshly cooked, you can prepare the sauce up to one week in advance. You can also cut the chicken breast into cubes and store them in the refrigerator up to 24 hours before cooking.

A small plate of turmeric black pepper chicken breast with asparagus.

Frequently Asked Questions

Can I use chicken thighs instead of chicken breast?

Yes, you can substitute boneless, skinless chicken thighs for chicken breast in this recipe. Keep in mind that the cooking time may vary slightly, as chicken thighs tend to be more forgiving and take a little longer to cook through.

Can I use frozen asparagus instead of fresh?

While fresh asparagus is recommended for the best texture and flavor, you can use frozen asparagus as a substitute if needed. Make sure to thaw and drain it before adding it to the dish. Keep in mind that frozen asparagus might be slightly softer than fresh asparagus when cooked.

How can I adjust the spiciness of the dish?

If you prefer a milder or spicier version of the turmeric black pepper chicken, you can easily adjust the amount of black pepper to suit your taste. Reduce the amount for a milder flavor or increase it for a bolder, spicier kick. Feel free to experiment and find the perfect level of spiciness that you enjoy.

Can I make this recipe gluten-free?

Yes, you can make this recipe gluten-free by using a gluten-free all-purpose flour or a gluten-free alternative like rice flour or almond flour for coating the chicken. Also, ensure that the soy sauce you use is specifically labeled as gluten-free or replace it with a gluten-free soy sauce alternative.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Asian-Inspired Recipes

📖 Recipe

A plate of turmeric black pepper chicken over white rice.
Print Pin Save
4.50 from 2 votes

Turmeric Black Pepper Chicken

This Turmeric Black Pepper Chicken is healthy, flavorful, and so easy to make. Ready in just 30 minutes, this warmly-spiced chicken breast recipe is perfect for a quick weeknight meal. Serve with rice or noodles for a delicious, well-balanced dinner. Recipe adapted from The New York Times.
Course Main Course
Cuisine Asian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 365kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

Sauce Ingredients

  • 3 tablespoons honey
  • 2 tablespoons low-sodium soy sauce
  • Juice of 1 lime about 2 tablespoons
  • 1 clove garlic grated or finely minced
  • 1 teaspoon freshly cracked black pepper
  • ¼ teaspoons ground ginger

Chicken Ingredients

  • 2 tablespoons all-purpose flour
  • 2 teaspoons turmeric powder
  • ½ teaspoon freshly cracked black pepper
  • ¼ teaspoon kosher salt
  • 1 pound boneless, skinless chicken breast cut into 1-inch cubes
  • 4 tablespoons canola oil

Other Ingredients

  • 1 bunch (about 1 pound) asparagus spears ends trimmed, cut into 1-inch pieces
  • 2 tablespoons water
  • 1 tablespoon cornstarch

Instructions

  • In a small bowl, stir together the honey, soy sauce, lime juice, grated garlic, black pepper, and ground ginger. Set the sauce aside.
    3 tablespoons honey, 2 tablespoons low-sodium soy sauce, Juice of 1 lime, 1 clove garlic, 1 teaspoon freshly cracked black pepper, ¼ teaspoons ground ginger
  • In a medium bowl, combine the flour, turmeric powder, salt, and black pepper. Toss the chicken breast cubes in the flour mixture until they are well coated.
    2 tablespoons all-purpose flour, 2 teaspoons turmeric powder, ½ teaspoon freshly cracked black pepper, ¼ teaspoon kosher salt, 1 pound boneless, skinless chicken breast
  • Heat the canola oil in a large skillet over medium heat. Add the coated chicken cubes and sauté them until they turn golden brown and are cooked through, which should take about 5 minutes.
    4 tablespoons canola oil
  • Add the asparagus pieces to the skillet and cook for an additional 5-7 minutes, until they are tender.
    1 bunch (about 1 pound) asparagus spears
  • Reduce the heat to low and pour the sauce over the chicken and asparagus. Scrape the bottom of the skillet to incorporate any flavorful bits. Allow the mixture to simmer for 1-2 minutes.
  • In a small mixing bowl, whisk together the water and cornstarch to create a cornstarch slurry. Slowly stir the slurry into the skillet, allowing it to simmer until the sauce thickens. Remove from heat and serve.
    2 tablespoons water, 1 tablespoon cornstarch

Notes

  • Quick Tip: This dish comes together quickly so, it's helpful to have all of your ingredients prepared before you start cooking. This will make for an easy and stress-free cooking experience.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 6 months.
  • Make Ahead: Prepare the sauce up to one week in advance. The chicken can be cubed up to 24 hours before cooking.

Nutrition

Serving: 1serving | Calories: 365kcal | Carbohydrates: 25g | Protein: 30g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 4.5g | Monounsaturated Fat: 9.5g | Cholesterol: 83mg | Sodium: 412mg | Potassium: 710mg | Fiber: 3g | Sugar: 15g | Vitamin C: 10mg | Calcium: 47mg | Iron: 4.2mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Peanut Salad Dressing (For Salads, Noodles, and Bowls)

This Peanut Salad Dressing is made with natural peanut butter, soy sauce, fresh ginger, garlic, and lime juice. It pairs perfectly with Asian-inspired salads, noodles, grain bowls, and more. Plus, it's ready in just 5 minutes!

A bowl of peanut salad dressing with a spoon sticking out to the left.

I love peanut butter in all its forms, from peanut butter sandwiches to peanut butter cups.

But, did you know that peanut butter can also be used in savory dishes?

This Asian peanut salad dressing is the perfect example. It combines the creamy, nutty goodness of peanut butter with the savory flavors of soy sauce, sesame oil, garlic, and ginger.

It's fantastic drizzled over Asian-inspired salads, slaws, noodles, and grain bowls. And it also makes a great marinade or dip.

So, keep reading if you want to learn how to make the best peanut salad dressing recipe!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredient Notes

Here are some notes on the key ingredients. For the full list of ingredients, check out the recipe card below.

  • Natural Peanut Butter- Look for creamy peanut butter that only lists peanuts or peanuts and salt on the ingredient label. My favorite peanut butter brand is Teddie (they're from Massachusetts, like me!)
  • Soy Sauce- I always use low-sodium soy sauce to help control the amount of sodium in the dressing.
  • Rice Vinegar- Slightly sweet and tangy, rice vinegar balances the savory, umami flavors of the soy sauce and peanut butter.
  • Lime Juice- Fresh lime juice adds a bright, citrusy note to the dressing.
  • Honey- A little sweetness from honey balances the other flavors.
  • Sesame Oil- Adds a rich, nutty flavor that plays well with peanut butter.
  • Garlic- Grated garlic blends easily into the dressing, adding lots of savory garlic flavor.
  • Ginger- Freshly grated ginger tastes fresh and slightly spicy.
The ingredients to make peanut salad dressing. Each ingredient is labeled with text.

Tips for Success

  • Check peanut butter consistency. The consistency of natural peanut butter can vary quite a bit. If your peanut butter is too thick, simply microwave it for a few seconds until softened.
  • Whisk or shake well. The peanut butter takes a few minutes to completely dissolve and emulsify into the dressing.
  • Grate the garlic and ginger. Grated garlic and ginger blend easily into the dressing, giving it the best texture and flavor.
  • Shake before using. If you've stored your peanut ginger salad dressing in the refrigerator, give it a good shake or stir it before serving.
  • Get creative. Don't be afraid to experiment and make this homemade salad dressing your own. That's half the fun of cooking!

How to Make Peanut Salad Dressing

Here is how to make peanut butter dressing.

Step 1: Combine all ingredients. Combine all ingredients in a small bowl or mason jar.

Peanut salad dressing in a bowl before being mixed.

Step 2: Mix ingredients together. Whisk or shake ingredients together until well combined. Use immediately or store in the refrigerator for up to 7 days.

Peanut salad dressing in a glass mixing bowl after being whisked together.

How to Store

  • Refrigerator- Store leftover peanut salad dressing in an airtight container in the refrigerator for up to 7 days.
  • Freezer- For longer storage, freeze leftover peanut salad dressing for up to 3 months. Keep in mind that the consistency of the dressing may change after thawing.
Peanut butter salad dressing in a clear glass bowl.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Salad Dressing Recipes

📖 Recipe

A bowl of peanut salad dressing with a spoon sticking out to the left.
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Peanut Salad Dressing

This Peanut Salad Dressing is made with natural peanut butter, soy sauce, fresh ginger, garlic, and lime juice. It pairs perfectly with Asian-inspired salads, noodles, grain bowls, and more. Plus, it's ready in just 5 minutes!
Course Condiment, Salad
Cuisine Asian
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Servings 6 servings (2 tablespoons each)
Calories 102kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • ¼ cup natural creamy peanut butter
  • ¼ cup rice wine vinegar
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon honey
  • 1 tablespoon sesame oil
  • Juice of ½ lime
  • 1 clove garlic grated or finely minced
  • 2 teaspoons ginger root grated or finely minced

Instructions

  • Combine all ingredients in a small bowl or mason jar. Whisk or shake ingredients together until well combined. Use immediately or store in the refrigerator for up to 7 days.

Notes

  • Quick Tip: If your peanut butter is too thick, microwave it for a few seconds until softened.
  • Storage: Store dressing in an airtight container in the refrigerator for up to 7 days.

Nutrition

Serving: 2tablespoons | Calories: 102kcal | Carbohydrates: 7g | Protein: 3.5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 287mg | Potassium: 113mg | Fiber: 1g | Sugar: 4g | Vitamin C: 1mg | Calcium: 11mg | Iron: 0.5mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Black Bean Corn Feta Dip

This Black Bean Corn Feta Dip is an easy and delicious dip recipe that's perfect for all of your summer parties. It's made with a creamy base of feta cheese, Greek yogurt, and garlic, and it's loaded with sweet fresh corn, black beans, and scallions.

A bowl of black bean corn feta dip surrounded by pita chips.

Do you ever make a dish that's so delicious, you just can't stop eating it?

You know you need something to serve your family and friends, but like... it's just too good to stop.

This easy black bean corn feta dip is one of those dishes. Savory, sweet, and satisfying, I couldn't stop scarfing down bite after bite of this creamy dip as I was testing this recipe.

The combination of hearty black beans, sweet corn, tangy feta cheese, and creamy Greek yogurt is simply delicious. It's perfect for dipping tortilla chips, pita bread, or vegetables.

So, if you're looking for a fun party appetizer to bring to all of your potlucks this summer, keep reading to learn how to make the best black bean corn feta dip recipe ever.

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Why You'll Love This Recipe

  • Easy to Make- This easy summer dip comes together in under 30 minutes and uses only a few simple ingredients. It's so easy to make, you'll want to take it to all of your summer parties!
  • Flavorful- Sweet corn, tangy feta cheese, and savory scallions and garlic come together to make a flavorful dip that's both creamy and refreshing.
  • Versatile- This corn feta black bean dip can be served with a variety of dippers, such as tortilla chips, pita bread, or vegetables. It can also be used as a spread for sandwiches or wraps.
  • Healthy- Made with fresh, whole ingredients, this flavorful dip is a well-balanced and healthy snack that is full of protein, fiber, and vitamins.
  • Customizable- Add your own personal touch to this dip by adding other ingredients, such as jalapeños, cumin, or chili powder.

Ingredient Notes

Here are some notes on the key ingredients. For the full list of ingredients, check out the recipe card below.

  • Feta Cheese- A block of full-fat feta cheese will give you the richest flavor and creamiest dip.
  • Greek Yogurt- I use 2% plain Greek yogurt, which makes the dip nice and creamy.
  • Black Beans- Opt for a can of low-sodium black beans or homemade black beans. Drain and rinse the canned black beans before adding them to the dip.
  • Corn on the Cob- Fresh corn on the cob is a summertime staple, and for good reason. It's sweet, flavorful, and easy to cook. I typically boil the corn because it's quick and easy, but grilled corn would be delicious too.
  • Scallions- Scallions, also known as green onions, add a pleasant, mild onion flavor to this creamy feta dip.
  • Cilantro- Adds a bold, herbaceous, citrus flavor to the dip that pairs well with the rest of the ingredients.
  • Garlic- Grated or finely minced garlic blends easily into the whipped feta base, adding a strong garlic flavor.
  • Kosher Salt- I prefer kosher salt or sea salt because they don't contain added sugars and anti-caking agents like table salt often does.
  • Black Pepper- Freshly cracked black pepper is best.

Sustainability Tip: For the freshest, most flavorful dip, try growing your own cilantro and scallions at home. These herbs are easy to grow both in an outdoor garden and in a container.

The ingredients to make black bean corn feta dip on a butcher block countertop. Each ingredient is labeled with text. They include corn, pepper, cilantro, salt, feta cheese, Greek yogurt, scallions, garlic, and black beans.

How to Choose Fresh Corn on the Cob

Crispy, sweet, and juicy - what's not to love about fresh corn on the cob? But, when the corn is all wrapped up in layers of husks, how can you tell if it's going to be as delicious as you hope?

Here are a few signs to look for:

  • Look for bright yellow corn with tightly-wrapped husks. Avoid corn that has soft spots or brown spots.
  • Squeeze the kernels. The kernels should be plump and firm.
  • Pull back the husks and check the silks. The silks should be brown and sticky.
  • Smell the corn. Fresh corn will have a sweet, corn-like smell.
  • Buy corn that is in season. Corn is in season from late summer to early fall.

How to Shuck Corn on the Cob (Video)

Substitutions and Variations

Here are a few ways you can try customizing this creamy black bean corn feta dip recipe to fit your diet and taste preferences.

Substitutions

  • Feta Cheese- Substitute goat cheese, queso fresco, or another type of salty cheese in place of feta cheese.
  • Greek Yogurt- Swap Greek yogurt for sour cream. Alternatively, use a combination of yogurt or sour cream and mayonnaise.
  • Black Beans- Pinto beans, cannellini beans, kidney beans, chickpeas, or any other type of bean you prefer can be swapped for black beans.
  • Corn on the Cob- Thawed frozen corn or drained canned corn can be used in place of fresh corn on the cob.
  • Scallions- Substitute green onion with chives or shallots.
  • Cilantro- If you're not a fan of cilantro, swap it for fresh parsley or chives.
  • Garlic- Replace fresh garlic with ¼ teaspoon of garlic powder.
Feta black bean corn dip in a small white serving bowl inside of a larger serving bowl filled with pita chips.

Variations

  • Dairy-Free- While I haven't tested making this recipe dairy-free myself, you can try swapping the feta cheese for vegan feta cheese and the Greek yogurt for dairy-free sour cream or yogurt.
  • Spicy- Add minced jalapeño or cayenne pepper to give this creamy dip a spicy kick.
  • Grilled Corn- For more depth of flavor, grill the corn instead of boiling it.
  • Seasonings- Chili powder, cumin, cayenne pepper, onion powder, garlic powder, and smoked paprika all pair well with the flavors in this dip.

How to Make Black Bean Corn Feta Dip

Here is how to make feta dip with corn and black beans.

Step 1: Cook and shuck the corn. Bring a large pot of salted water to a boil over medium-high heat. Once boiling, add the peeled corn and reduce the heat to medium. Simmer for 4-5 minutes, or until the corn is tender. Remove the corn from the water and let it cool for a few minutes. Once cool enough to handle, cut the kernels off the cob.

Two ears of corn cooking in a boiling pot of water.
Two cooked ears of fresh corn on the cob on a bamboo cutting board next to a knife.
Two cooked ears of corn on a cutting board. One of the ears of corn has been partially shucked with the loose kernels next to it.

Step 2: Whip the feta cheese. In the bowl of a large food processor fitted with the blade attachment, combine the crumbled feta cheese, Greek yogurt, garlic, salt, and pepper. Process on high until a smooth mixture is formed.

Whipped feta cheese, Greek yogurt, garlic, salt, and pepper inside the bowl of a food processor.

Step 3: Mix the dip together. Transfer the whipped feta mixture into a large mixing bowl. Add the corn kernels, black beans, scallions, and cilantro to the bowl. Stir well to combine. Serve immediately with tortilla chips, pita bread, or vegetables.

The finished dip mixed in a glass mixing bowl. There is a rubber spatula sticking out of the bowl to the right.

Tips for Success

  • No food processor? Use a blender or mash the feta cheese with a fork until it's smooth.
  • Use fresh ingredients. Fresh corn, cilantro, scallions, and garlic make this dip extra flavorful and delicious.
  • Don't overmix. Overmixing can cause the feta cheese to break down and become grainy. This is because feta cheese is a soft cheese that contains small curds.
  • Adjust the seasonings to taste. Taste the dip before serving and add more salt, pepper, or spices to taste.

What to Serve With Black Bean Corn Feta Dip

This simple black bean corn feta dip recipe is perfect for serving as a snack, appetizer, or sandwich spread. Naturally, it pairs well with classic dippers like tortilla chips, pita chips, naan bread, crackers, pretzels, and fresh vegetables.

Another option is to use this summer dip recipe as a satisfying spread for sandwiches and wraps. Or, if you're looking for something on the lighter side, feta dip makes a deliciously creamy salad dressing. Thin the dip with apple cider vinegar, buttermilk, or olive oil, then toss it with your favorite salad greens.

Finally, serve this creamy feta corn and bean dip recipe alongside all of your favorite Mexican dishes, like tacos, quesadillas, and burritos.

Black bean corn feta dip in a small white serving bowl with a pita chip sticking out of it. The small serving bowl is inside of a larger serving bowl filled with pita chips.

Storage and Reheating

How to Store

  • Room Temperature- If you're serving this corn black bean feta dip at a summer cookout or potluck, keep in mind that it should only remain at room temperature for a maximum of two hours.
  • Refrigerator- Store leftover feta corn black bean dip in an airtight container in the refrigerator for 3-4 days.
  • Freezer- I do not recommend freezing this homemade black bean corn feta dip. Freezing dairy and fresh vegetables may cause unappealing textural and flavor changes.

Make Ahead

This easy black bean corn feta dip is perfect for parties because you can easily make it ahead of time and store it in the fridge for up to 2 days. In fact, the flavors will meld and become even more delicious if you let the dip chill in the refrigerator for at least 30 minutes before serving.

A bowl of corn black bean feta dip inside of a large serving bowl filled with pita chips.

Frequently Asked Questions

Can I use frozen or canned corn?

If you don't have access to fresh corn, using frozen corn or canned corn as a substitute works well. Thaw frozen corn before adding it to the salsa. Canned corn should be drained and rinsed.

Can I use a different type of cheese instead of feta cheese?

Yes, you can use a different type of cheese instead of feta cheese. Some good options include goat cheese or queso fresco.

Can I make this black bean and corn dip with feta recipe ahead of time?

Of course! You can easily make this healthy black bean dip recipe ahead of time and store it in the refrigerator in an airtight container for up to 2 days. When ready to serve, allow the dip to sit at room temperature for about 20 minutes to soften, then give it a good stir.

How long does black bean corn feta dip last in the refrigerator?

This creamy black bean feta corn dip will last up to 4 days in the refrigerator. Although, the dip will begin to break down and become watery the longer it sits.

Can you freeze feta dip with black beans and corn?

Technically, you can freeze this dip for up to 3 months. However, because it's made mostly of dairy, fresh vegetables, and herbs, the texture of the dip will likely become unpleasant after freezing.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Dip Recipes

📖 Recipe

A bowl of black bean corn feta dip surrounded by pita chips. There is a pita chip sticking out of the dip.
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Black Bean Corn Feta Dip

This Black Bean Corn Feta Dip is an easy and delicious dip recipe that's perfect for all of your summer parties. It's made with a creamy base of feta cheese, Greek yogurt, and garlic, and it's loaded with sweet fresh corn, black beans, and scallions.
Course Appetizer, Snack
Cuisine American, Mexican
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 8 servings
Calories 203kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 2 ears (about 1 ½ cups of kernels) corn on the cob husks and silks removed
  • 8 ounces feta cheese crumbled
  • 1 cup plain Greek yogurt
  • 1 clove garlic grated or finely minced
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 15 ounces low-sodium black beans drained and rinsed
  • ½ cup scallions (green onions) chopped
  • ½ cup cilantro chopped

Instructions

  • To cook corn on the cob, bring a large pot of salted water to a boil over medium-high heat. Once boiling, add the peeled corn and reduce the heat to medium. Simmer for 4-5 minutes, or until the corn is tender. Remove the corn from the water and let it cool for a few minutes. Once cool enough to handle, cut the kernels off the cob.
    2 ears (about 1 ½ cups of kernels) corn on the cob
  • In the bowl of a large food processor fitted with the blade attachment, combine the crumbled feta cheese, Greek yogurt, garlic, salt, and pepper. Process on high until a smooth mixture is formed.
    8 ounces feta cheese, 1 cup plain Greek yogurt, 1 clove garlic, ¼ teaspoon kosher salt, ¼ teaspoon black pepper
  • Transfer the whipped feta mixture into a large mixing bowl. Add the corn kernels, black beans, scallions, and cilantro to the bowl. Stir well to combine. Serve immediately with tortilla chips, pita bread, or vegetables.
    15 ounces low-sodium black beans, ½ cup scallions (green onions), ½ cup cilantro

Notes

  • No food processor? Use a blender or mash the feta cheese with a fork until it's smooth.
  • Don't overmix. Overmixing can cause the feta cheese to break down and become grainy. This is because feta cheese is a soft cheese that contains small curds.
  • Adjust the seasonings to taste. Taste the dip before serving and add more salt, pepper, or spices to taste.
  • Storage: Store leftover dip in an airtight container in the refrigerator for up to 4 days.

Nutrition

Serving: 1serving | Calories: 203kcal | Carbohydrates: 23g | Protein: 13g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.5g | Cholesterol: 28mg | Sodium: 370mg | Potassium: 357mg | Fiber: 7g | Sugar: 4g | Vitamin C: 4mg | Calcium: 222mg | Iron: 1.7mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Arugula Quinoa Salad with Maple-Dijon Vinaigrette

This Arugula Quinoa Salad is a versatile and easy-to-make salad that can be served as either a main or side dish. Made with creamy goat cheese, crunchy walnuts, chewy dried cranberries, and roasted sweet potatoes, this healthy salad recipe is jam-packed with flavor.

A white bowl filled with arugula quinoa salad.

I'm obsessed with a good salad. A salad with a variety of delicious toppings, tons of flavor, and a bunch of healthy ingredients? Sign me up!

And this sweet potato arugula quinoa salad with maple dijon vinaigrette dressing is my latest salad obsession.

It's jam-packed with fall-inspired toppings like roasted sweet potato, creamy goat cheese, dried cranberries, and crunchy walnuts. Then, it's drizzled with a flavorful homemade maple dijon vinaigrette. It really doesn't get much better than that.

But the best part? This quinoa arugula goat cheese salad is easy to customize to suit your preferences. Want to add some grilled chicken or tofu for extra protein? Go for it! Prefer pecans over walnuts? Switch them out. The possibilities are endless!

Trust me, once you try this arugula and quinoa salad, you'll be hooked. It's the perfect meal for any day of the week and is sure to become a staple in your recipe collection.

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Why You'll Love This Recipe

  • Healthy- This salad is full of nutritious ingredients like quinoa, arugula, sweet potato, and walnuts, meaning it's jam-packed with healthy fats, fiber, plant-based protein, vitamins, and minerals.
  • Simple Ingredients- Many of the ingredients in this recipe are simple pantry staples you likely already have on hand.
  • Ready in Just 50 Minutes- By multitasking, this recipe comes together in under an hour. Perfect for a quick and easy weeknight meal.
  • Full of Flavorful- Each part of this salad is loaded with flavor, from the homemade vinaigrette dressing to the roasted sweet potatoes.
  • Versatile- Whether you're looking for a light, yet satisfying lunch to bring to work or an easy weeknight dinner, this easy arugula quinoa salad certainly hits the spot.

Ingredient Notes

Here are some notes on the key ingredients. For the full list of ingredients, check out the recipe card below.

  • Arugula- Arugula has a mild peppery flavor that takes well to a tangy vinaigrette. Baby arugula is perfect for this salad recipe because the leaves are small and tender.
  • Quinoa- A high-protein, high-fiber grain, quinoa adds a nutty flavor to the salad. Quinoa is easy to make, filling, and naturally gluten-free.
  • Sweet Potato- Roasted sweet potato adds a caramelized sweetness and wonderful textural contrast to this homemade arugula quinoa salad.
  • Goat Cheese- Soft, creamy, and tangy, goat cheese pairs well with the rest of the flavors in this dish.
  • Dried Cranberries- Another topping that adds both texture and a little sweetness to this fall-inspired arugula salad recipe.
  • Walnuts- Chopped walnuts lend a bit of crunch to this easy salad recipe. For more flavor, try toasting the walnuts before chopping them.
  • Red Onion- Red onion adds a nice pop of color and flavor to the salad. It has a bold onion flavor that balances out the sweetness of the sweet potato and cranberries.
  • Extra Virgin Olive Oil- With its fruity, slightly bitter flavor, extra virgin olive oil is my go-to oil for any homemade vinaigrette.
  • Apple Cider Vinegar- The acidity of the apple cider vinegar balances out the sweet elements of the dish.
  • Maple Syrup- Adds a slight sweetness to the dressing that compliments the rest of the flavors in the dish.
  • Dijon Mustard- Emulsifies the dressing and adds a slightly tangy flavor.
  • Garlic- For flavor.

Sustainability Tip: Grow your own arugula at home for a flavorful option that's low-waste. Arugula can easily be grown indoors in a container or outside in a garden.

The ingredients to make arugula quinoa salad. Each ingredient is labeled with text. They include goat cheese, maple syrup, cranberries, arugula, salt, walnuts, red onion, garlic, dijon, quinoa, olive oil, acv, black pepper, and sweet potato.

Substitutions and Variations

Here are a few ways you can try customizing this simple arugula quinoa salad recipe to fit your diet and taste preferences.

Substitutions

  • Arugula- Swap arugula for baby spinach, kale, mixed greens, romaine lettuce, or green leaf lettuce.
  • Quinoa- Try using bulgur, farro, wild rice, or couscous in place of the quinoa.
  • Sweet Potato- Roasted or sautéed butternut squash, pumpkin, or acorn squash can be used instead of sweet potato.
  • Goat Cheese- Substitute goat cheese for feta cheese, blue cheese, gorgonzola cheese, or parmesan cheese.
  • Dried Cranberries- Dried cherries, apricots, or apples all make great substitutes for dried cranberries.
  • Walnuts- Replace walnuts with slivered almonds, pecans, pistachios, pumpkin seeds, or sunflower seeds.
  • Red Onion- Swap red onion for shallots, green onion, or chives for a more mild onion flavor.
  • Extra Virgin Olive Oil- Use any salad dressing oil you prefer. Some options include avocado oil, walnut oil, canola oil, or sunflower oil.
  • Apple Cider Vinegar- Substitute apple cider vinegar for white wine vinegar, red wine vinegar, balsamic vinegar, or lemon juice.
  • Maple Syrup- Try using honey or brown sugar in place of the maple syrup.
  • Dijon Mustard- Whole grain mustard, brown mustard, or mustard powder can be swapped for dijon mustard.
  • Garlic- Use ¼ teaspoon of garlic powder in place of one fresh clove of garlic.
Goat cheese and quinoa arugula salad in a white bowl.

Variations

  • Gluten-Free- This fall-inspired arugula quinoa salad is naturally gluten-free, but it's always a good idea to double-check labels.
  • Dairy-Free- For a dairy-free version of this dish, simply leave out the goat cheese or swap it for dairy-free feta cheese.
  • Add Protein- Grilled chicken, grilled steak tips, shrimp, tofu, or white beans are all delicious protein options that can make this healthy arugula quinoa salad more satisfying.
  • Spicy- Add red pepper flakes or cayenne pepper to the vinaigrette to give this salad a little heat.

How to Make Arugula Quinoa Salad

Here is how to make arugula salad with quinoa.

Step 1: Roast the sweet potato cubes. Preheat the oven to 425°F and line a baking sheet with parchment paper. Toss the cubed sweet potatoes with olive oil and seasonings, then spread out them evenly onto the parchment-lined baking sheet. Roast for 20-25 minutes, stirring halfway through.

Raw, cubed sweet potato on a parchment-lined baking sheet.
Roasted sweet potato cubes on a parchment-lined baking sheet.

Step 2: Cook the quinoa. While the sweet potatoes are roasting, cook one cup of quinoa according to the package instructions. Set aside to cool for a few minutes.

Cooked quinoa in a stainless steel pot.

Step 3: Make the maple dijon vinaigrette. While the sweet potatoes and quinoa are cooking, whisk together all of the vinaigrette ingredients until well combined. Set aside. 

Maple dijon vinaigrette dressing in a glass mixing bowl.

Step 4: Assemble the salad. Toss the arugula, quinoa, and sweet potatoes with the maple dijon vinaigrette in a large salad bowl until well coated. Top the salad with goat cheese, dried cranberries, walnuts, and red onion. Serve immediately.

Arugula quinoa salad assembled in a wooden salad bowl.

Tips for Success

  • Rinse the quinoa before cooking. Quinoa is naturally coated in a bitter substance called saponin. Rinsing the quinoa before cooking helps remove this coating.
  • Use fresh ingredients. The best arugula quinoa salad is made with fresh ingredients. Use fresh baby arugula, red onion, and sweet potato to ensure the best flavor and texture. The dressing is also best made with fresh garlic and black pepper.
  • Adjust the seasoning to taste. Before you mix everything together, taste the salad dressing and adjust it to suit your tastes.
  • Dress the salad just before serving. To prevent the salad from becoming soggy, it's best to dress it just before serving.
  • Plan ahead. To get a head start on preparation, make the quinoa and sweet potatoes up to 4 days in advance and the vinaigrette up to 2 weeks in advance.

What to Serve With Arugula Quinoa Salad

Quinoa arugula salad makes a healthy and refreshing option that works both as a main dish and a side dish.

One of my favorite ways to serve this salad is with some additional protein. Grilled chicken, pan-seared chicken, or roasted chicken are all great options. Marinated grilled steak tips are also delicious with quinoa salad with arugula.

For vegetarians, roasted chickpeas, tofu, or tempeh are good sources of additional plant-based protein.

In addition to protein, you could also serve quinoa and arugula salad with some crusty sourdough bread or a side of roasted Brussels sprouts to make it a more substantial meal.

Quinoa arugula salad in a small white bowl.

Storage and Reheating

How to Store

  • Room Temperature- If you're serving this quinoa salad with arugula at a dinner party, keep in mind that it should only remain at room temperature for a maximum of two hours.
  • Refrigerator- Store leftover arugula quinoa salad in an airtight container in the refrigerator for up to 3 days. If you know you'll probably have leftovers, I recommend storing each ingredient separately until ready to serve.
  • Freezer- I do not recommend freezing this arugula quinoa salad with maple dijon vinaigrette.

Make Ahead

While I don't recommend assembling the salad until just before serving, each component of the salad is easy to prepare ahead of time. Making each of the ingredients ahead makes this salad perfect for meal prep because all you have to do is assemble and serve!

  • Sweet Potatoes- Roast the sweet potatoes and store them in an airtight container in the refrigerator up to 4 days in advance.
  • Quinoa- Cook the quinoa ahead of time and store it in the refrigerator for up to one week before serving. Quinoa can also be frozen for up to 6 months.
  • Maple Dijon Vinaigrette- Make and store the homemade maple dijon vinaigrette dressing in the refrigerator for up to 2 weeks.
A white bowl of arugula quinoa salad with goat cheese and sweet potato.

Frequently Asked Questions

What happens if you forget to rinse quinoa?

If you forgot to rinse your quinoa, don't worry! Quinoa that hasn't been rinsed is still safe to eat but may have a slightly bitter taste. However, many brands of quinoa now come "pre-rinsed."

Is there a substitute for goat cheese if I don't like it or can't eat it?

Yes! Feta cheese, blue cheese, and gorgonzola cheese all make great substitutes for goat cheese. Or use dairy-free feta cheese if you follow a dairy-free or vegan diet.

Why is my quinoa salad with arugula mushy?

If you accidentally overcooked your quinoa, it may have a slightly mushy texture. To ensure perfectly cooked quinoa, follow the package instructions exactly as written. Additionally, allow the quinoa some time to cool before tossing it with the dressing so that it doesn't absorb too much of it.

Can I serve this salad warm instead of chilled?

Arugula quinoa salad is meant to be served at room temperature or lightly chilled. If the quinoa or sweet potatoes are too hot, the arugula will wilt quickly and the goat cheese will melt.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Salad Recipes

📖 Recipe

A bowlful of arugula quinoa salad.
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Arugula Quinoa Salad

This Arugula Quinoa Salad is a versatile and easy-to-make salad that can be served as either a main or side dish. Made with creamy goat cheese, crunchy walnuts, chewy dried cranberries, and roasted sweet potatoes, this healthy salad recipe is jam-packed with flavor.
Course Main Course, Salad, Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Calories 496kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

For the Roasted Sweet Potatoes

  • 1 large sweet potato peeled and cut into ¾-inch cubes
  • 1 tablespoon olive oil
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

For the Quinoa

  • 1 cup quinoa dry

For the Maple Dijon Vinaigrette

  • ¼ cup extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 clove garlic grated or finely minced
  • 1 tablespoon maple syrup
  • 1 tablespoon dijon mustard
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

For the Salad

  • 4 packed cups baby arugula
  • ½ cup crumbled goat cheese
  • ¼ cup dried cranberries
  • ¼ cup chopped walnuts
  • ¼ cup red onion chopped

Instructions

Roast the Sweet Potato Cubes

  • Preheat the oven to 425°F and line a baking sheet with parchment paper. Toss the cubed sweet potatoes with olive oil and seasonings, then spread out them evenly onto the parchment-lined baking sheet. Roast for 20-25 minutes, stirring halfway through.

Cook the Quinoa

  • While the sweet potatoes are roasting, cook one cup of quinoa according to the package instructions. Set aside to cool for a few minutes.

Make the Maple Dijon Vinaigrette

  • While the sweet potatoes and quinoa are cooking, whisk together all of the vinaigrette ingredients until well combined. Set aside. 

Assemble the Salad

  • Toss the arugula, quinoa, and sweet potatoes with the maple dijon vinaigrette in a large salad bowl until well coated. Top the salad with goat cheese, dried cranberries, walnuts, and red onion. Serve immediately.

Notes

  • Rinse the quinoa before cooking. Quinoa is naturally coated in a bitter substance called saponin. Rinsing the quinoa before cooking helps remove this coating.
  • Adjust the seasoning to taste. Before you mix everything together, taste the salad dressing and adjust it to suit your tastes.
  • Dress the salad just before serving. To prevent the salad from becoming soggy, it's best to dress it just before serving.
  • Storage: Store each ingredient separately for best results. Leftovers can be stored in an airtight container for up to 3 days. Do not freeze or leave out at room temperature for longer than 2 hours.
  • Make Ahead. Prepare the quinoa up to one week in advance, the sweet potatoes up to 4 days in advance, and the vinaigrette up to 2 weeks in advance.

Nutrition

Serving: 1serving | Calories: 496kcal | Carbohydrates: 52g | Protein: 12g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Cholesterol: 8mg | Sodium: 489mg | Potassium: 567mg | Fiber: 6g | Sugar: 16g | Vitamin C: 5mg | Calcium: 111mg | Iron: 3.4mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.