This Easy Cherry Compote is sweet, glossy, and packed with juicy cherry flavor. Made with fresh or frozen cherries, it’s the perfect topping for everything from pancakes and cheesecake to yogurt and ice cream, and it comes together in just 20 minutes. Once you see how easy it is to make, you’ll want to keep a jar in the fridge all season long.

Cherry season is one of my favorite times of year. Here in Michigan, the season is short, so we make the most of it by picking cherries, snacking on them by the handful, and freezing plenty for later. This Cherry Compote Recipe is one of my favorite ways to enjoy those cherries both during the season and throughout the year. If you’ve never frozen your own cherries, be sure to check out my post on How to Freeze Cherries so you can enjoy this simple compote anytime.

Ingredient Notes

Here’s my carefully selected ingredients and some notes on them.

• Cherries– pitted, or frozen and thawed. I used Bing, and give other options later in this post.
• Sugar- granulated sugar works fine here. You can also use raw sugar.
• Lemon juice- freshly squeezed! I love my Citrus Press for this.
• Cornstarch Slurry– This is 1 tablespoon of cornstarch and 2 tablespoons of cold water, stir well. This is used to thicken the compote slightly. You can use arrowroot powder in place of cornstarch if you prefer.
• Almond Extract– this is optional, but highly recommended! It complements the cherries beautifully and I think sets this recipe apart.

How to Make Easy Cherry Compote

Be sure to check out the full recipe and ingredient list in the recipe card below.

1. In a medium saucepan over medium heat, combine the cherries, sugar, and lemon juice. Stir occasionally as the sugar dissolves and the cherries begin to release their juices.
   Bring the mixture to a gentle simmer and cook for about 10 minutes, stirring now and then, until the cherries are soft and the liquid is glossy and fragrant.
2. Stir in the cornstarch slurry and continue to cook for 1–2 minutes, until slightly thickened. Remove from the heat. Stir in the almond extract, if using. The compote will continue to thicken as it cools. 

Tips & Tricks

• Choose ripe, firm cherries. See my buying guide below.
• Taste your cherries before adding all the sugar. Cherries can vary quite a bit in sweetness depending on the variety and growing conditions. If your cherries are especially sweet, you may be able to reduce the sugar slightly. If they’re a little tart, you may want to add an extra spoonful.
• Don’t overcook the cherries. The goal is soft, juicy cherries that still hold some of their shape.
• Frozen cherries release more liquid. If using frozen cherries, expect a slightly longer cooking time as the extra moisture cooks off. There’s no need to thaw them first.
• Skip the slurry for a more liquid and spoonable sauce.

Serving Ideas For Cherry Compote

One of the things I love most about this cherry compote recipe is how versatile it is. It’s equally at home on a stack of pancakes as it is on a cheese board or alongside roasted meats. Keep a jar in the refrigerator and you’ll find plenty of ways to enjoy it throughout the week.

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Cherry Compote

This compote is loosely set, super flavorful and fresh-tasting, designed to be spooned generously over yogurt, pancakes, ice cream, cheesecake, or even savoury dishes like roast pork, duck, or chicken. It comes together quickly, requires no special equipment, and can be made with either fresh or frozen cherries.

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Servings 2 cups

Calories 386kcal

Author Chellie Schmitz

Cost $10

Equipment

• cherry pitter
• sauce pan
• citrus press (optional)
• measuring cups and spoons
• Storage jar

Ingredients

• 4 cups fresh Bing cherries pitted (or frozen, thawed)
• ½ cup granulated sugar adjust to taste
• 2 tablespoons fresh lemon juice
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water optional, for thickening
• ¼ teaspoon almond extract optional, but complements cherries beautifully

Get Recipe Ingredients

Instructions

• Combine cherries and sugar
In a medium saucepan over medium heat, combine the cherries, sugar, and lemon juice. Stir occasionally as the sugar dissolves and the cherries begin to release their juices.
  4 cups fresh Bing cherries, ½ cup granulated sugar, 2 tablespoons fresh lemon juice
• Bring the mixture to a gentle simmer and cook for about 10 minutes, stirring now and then, until the cherries are soft and the liquid is glossy and fragrant.
• Thicken (optional)
For a thicker compote, stir in the cornstarch slurry and continue to cook for 1–2 minutes, until slightly thickened. Remove from the heat.
  1 tablespoon cornstarch mixed with 2 tablespoons cold water
• Stir in the almond extract, if using. The compote will continue to thicken as it cools.
  ¼ teaspoon almond extract

Notes

The amount of sugar will depend on the sweetness of your cherries and how you plan to use the compote. Taste as it cooks and adjust as needed.

Bing cherries are ideal, but any sweet cherry will work. Frozen cherries are a great option outside of cherry season and produce excellent results.

“Cornstarch Slurry” is simply cornstarch and cold water mixed together to form a thickener for sauces and other dishes.

Storage Tips

• Store cherry compote in an airtight container in the refrigerator for up to 5 days.

• For longer storage, freeze in small containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator before using.


If the compote thickens too much after chilling, simply stir in a spoonful of water or lemon juice to loosen it.


Serving Ideas: Spoon this cherry compote over Greek yogurt, oatmeal, granola, pancakes, waffles, or vanilla ice cream. It also works beautifully as a filling for cakes, a swirl through cheesecake batter, or a simple sauce for roasted meats where a touch of fruitiness is welcome.

Cherry juice can stain cutting boards: Scrub promptly with lemon and salt (for wood) or baking soda (for plastic) to lift the color.

Nutrition

Calories: 386kcal | Carbohydrates: 99g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 1mg | Potassium: 630mg | Fiber: 6g | Sugar: 86g | Vitamin A: 178IU | Vitamin C: 25mg | Calcium: 37mg | Iron: 1mg

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The post Easy Cherry Compote appeared first on Art From My Table.

These homemade Crescent Rolls are everything a store-bought tube can’t deliver. Rich, with real butter, perfectly soft and flaky, and made for gathering. They take about 2 hours total to make and worth every second of your time!

If there’s one thing my family can’t resist, it’s fresh bread. These crescent rolls barely make it to the table before they start disappearing. And don’t even ask about leftovers! I’ve doubled the batch more times than I can count, and somehow there’s never one left behind.

One year, I slipped little notes of gratitude inside the rolls before baking, like buttery fortune cookies for the soul. It was such a simple gesture, but my kids still talk about it. We laughed, we cried, and I think it made the bread taste even better. That’s what I love most about recipes like this — they don’t just feed your people, they create moments.

Learning how to make crescent rolls at home might sound intimidating, but this from-scratch recipe is simple, approachable, and perfect for holidays, Sunday dinners, or any time you want to add something warm and comforting to the table. Plus, they freeze and reheat beautifully.

These are a favorite at our holiday table, see my Thanksgiving Recipes for more holiday ideas.

Ingredient Notes For Homemade Crescent Rolls

A few details about the ingredients I chose for this recipe that will help you succeed.

• Whole Milk– offers the richest result, I highly recommend. You can use 2% if you’d like, it will still turn out, but the whole is better.
• Sugar- To keep things simple, I just used regular white granulated sugar.
• Unsalted Butter- If you only have salted butter, reduce the salt in the recipe to 1 1/2 teaspoons instead of 2 teaspoons.
• Salt- It helps strengthen the gluten structure, which improves the roll’s texture. It also enhances flavor and balances the sweetness in the dough.
• Yeast- use instant yeast (also called “rapid rise” or “bread machine yeast”). It doesn’t need to be proofed before mixing, it can be added directly to the dough. It activates faster than active dry yeast, which means shorter rise times.
• Warm water- The ideal temperature is around 105–115°F — warm to the touch, but not hot. I recommend a thermometer, but if you don’t have one, test on your wrist, it should feel like warm bath water. If it’s too hot, it will kill the yeast.
• Eggs- Adds richness, structure, and a soft crumb to the rolls. They also help the dough rise higher because of their protein and fat content. Use room temperature eggs if possible, they incorporate more easily and help the dough rise more evenly.
• All purpose flour- I like the King Arthur Brand, and always use unbleached flour.
  

How to Make Crescent Rolls From Scratch

Be sure to check out the full recipe and ingredient list in the recipe card below.

1. Heat 1 cup of milk in a small saucepan until hot to the touch, but not boiling. Add the hot milk to a mixing bowl along with the sugar, butter, and salt. Mix until combined.
2. Add the yeast, 2 eggs, 1 cup of flour, and the warm water to the mixing bowl. Mix again to combine. 
3. Add the remaining flour in 1 cup increments until the dough is soft. It should still be slightly sticky but should also pull away from the sides of the mixing bowl while mixing. Form the dough into a ball in the center of the mixing bowl.
4. Cover the bowl with a kitchen towel and let rise 45-60 minutes or until the dough has doubled.
5. Roll out the dough into a circle until it is about ½ inch thick. (Don’t worry if you’re circle isn’t perfect– neither is mine! 😜).
6. Using a large knife or a pizza cutter, cut the dough in half repeatedly until you have 16 triangular wedges. 
7. Take each wedge and roll it in on itself, starting at the wide end and rolling towards the tip. Place the rolled wedges onto the prepared baking sheets, leaving about 1-2 inches between each roll.
8. Cover the baking sheets with a kitchen towel and let rise for 25-30 minutes. Use a pastry brush or basting brush to spread an even layer of the egg wash over each roll.

Bake, cool, and Enjoy!

These crescent dinner rolls go with just about everything! You’ll definitely want them with your Roasted Turkey, we also eat them with Braised Beef, Meatloaf, and any of our Soup Recipes (check out the Lemon Orzo or Pasta Fagioli-YUM!)

Tips & Tricks

• I used a stand mixer for this recipe with the paddle attachment. The speed should stay at ‘stir’ or the lowest setting. If you don’t have one, start with a wooden spoon in mixing your dough together and finish with your hands.
• Work quickly between the first and second rises. The dough will continue to rise during this time, and if it rises too much, it can become more difficult to cut and roll up the wedges.
• To ensure that the rolls maintain their shape in the oven, roll the wedges somewhat tightly, but not so tight that you have to excessively stretch the dough.
• Feeling indulgent? Make this Texas Roadhouse Butter Recipe to serve with it!

Frequently Asked Questions

Please share

Your shares are how this site grows, and I appreciate each one. Do you know someone who would enjoy this recipe?

I’d love it if you shared it on your favorite Pinterest board or Facebook! AND…if you like this recipe, please do me a favor and give it a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating! TIA 🥰

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Crescent Rolls

Buttery, flaky, and melt-in-your-mouth good — these homemade crescent rolls are a tradition in the making.

Course Side Dish

Cuisine American

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Rise time (includes both rises) 1 hour hour 30 minutes minutes

Total Time 2 hours hours 5 minutes minutes

Servings 16 rolls

Calories 219kcal

Author Chellie Schmitz

Cost $5

Equipment

• sauce pan
• stand mixer (can be made without one too, see notes)
• large bowl (stand mixer bowl if using a stand mixer, otherwise large glass bowl)
• Wooden spoon (if not using a stand mixer)
• measuring cups and spoons
• Rolling Pin
• kitchen towel or shower caps for covering dough I use disposable shower caps, they work like a charm. You will need a towel to cover the shaped rolls during their rise.
• pizza cutter or large knife to cut the dough
• baking sheet
• parchment paper
• pastry brush

Ingredients

Dough:

• 1 cup whole milk
• ⅓ cup sugar
• 6 tablespoons unsalted butter room temperature
• 2 teaspoons salt
• 2 tablespoons instant yeast
• 1 cup warm water
• 2 eggs room temperature
• 5-6 cups all-purpose flour

Egg wash:

• 1 egg
• 1 tablespoon whole milk

Get Recipe Ingredients

Instructions

• Heat 1 cup of milk in a small saucepan until hot to the touch, but not boiling. Add the milk to a mixing bowl along with the sugar, butter, and salt. Mix with a spoon until combined, or until most of the butter has melted.
  1 cup whole milk, ⅓ cup sugar, 6 tablespoons unsalted butter, 2 teaspoons salt
• Add the yeast, 2 eggs, 1 cup of flour, and the warm water to the mixing bowl. Mix again to combine. Add flour in 1 cup increments until the dough is soft. It should still be slightly sticky but should also pull away from the sides of the mixing bowl while mixing. (This took me about 5 ½ cups of flour in total.)
  2 tablespoons instant yeast, 2 eggs, 5-6 cups all-purpose flour, 1 cup warm water
• Form the dough into a ball in the center of the mixing bowl. Cover the bowl with a kitchen towel and let rise 45-60 minutes or until the dough has doubled.
• During the rise, line 2-3 baking sheets with parchment paper.
• After the rise, place the dough on a floured surface and sprinkle an additional thin layer of flour on top of the dough. Using a rolling pin, roll out the dough into a circle until it is about ½ inch thick.
• Using a large knife or a pizza cutter, cut the dough in half repeatedly until you have 16 triangular wedges. Take each wedge and roll it in on itself, starting at the wide edge and rolling towards the tip. Place the rolled wedges onto the prepared baking sheets, leaving about 1-2 inches between each roll.
• Cover the baking sheets with a kitchen towel and let rise for 25-30 minutes.
• During this second rise, preheat the oven to 375 degrees and prepare the egg wash by whisking together an egg and 1 tablespoon of whole milk.
  1 egg, 1 tablespoon whole milk
• After the rise, use a pastry brush or basting brush to spread an even layer of the egg wash over each roll.
• Bake the rolls for 12-15 minutes or until golden brown. Let cool for 10 minutes before transferring to a baking sheet. Serve warm.

Notes

• I used a stand mixer with the paddle attachment. Use the lowest setting on your stand mixer to mix the dough, If you aren’t using a stand mixer, start by mixing the dough with a wooden spoon, and finish with your hands.
• Instead of a kitchen towel to cover the dough during rising, I use disposable shower caps. They cling to the bowl and work perfectly. You will need a towel or a few though to cover the shaped rolls during their rise. 
• You’ll want to work quickly between the first and second rises. The dough will continue to rise during this time, and if it rises too much, it can become more difficult to cut and roll up the wedges.
• To ensure that the rolls maintain their shape in the oven, roll the wedges somewhat tightly, but not so tight that you have to excessively stretch the dough.
• While these rolls taste great on their own, they also pair very well with butter or jam. 
• See the post for flavor variations. 

Nutrition

Calories: 219kcal | Carbohydrates: 35g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 310mg | Potassium: 84mg | Fiber: 1g | Sugar: 5g | Vitamin A: 202IU | Vitamin C: 0.001mg | Calcium: 32mg | Iron: 2mg

Trouble Shooting Tips

Bread baking can feel a little intimidating, but don’t worry — these rolls are pretty forgiving. If something feels off, here are a few quick fixes to help troubleshoot.

My dough didn’t rise.

• Check your yeast. Make sure your yeast is fresh and not expired. If using active dry yeast, it must be proofed first.
• Water temperature matters. Water that’s too hot (over 120°F) can kill yeast; too cold won’t activate it properly. Aim for warm, bath-like water (about 105–115°F).
• Give it more time. If your kitchen is cold, your dough may just need longer to rise. Try setting the bowl near a warm oven or use the “proof” setting if you have one.

My dough is too sticky to work with.

• That’s normal early on! The dough should be slightly sticky but not wet. Add flour a tablespoon at a time while kneading until it’s manageable. Avoid adding too much — over-floured dough leads to dense rolls.

My rolls came out dense, not soft and fluffy.

• Over-flouring and under-rising are common causes. Make sure the dough doubles during both rise times.
• Also, check your shaping — if they’re too loosely rolled or under-proofed, they won’t bake evenly.

My rolls unrolled or spread out in the oven.

• Try rolling them a bit tighter next time and be sure the tip is tucked underneath on the baking sheet.
• Also, let them rise the second time after shaping — this helps them hold structure.

My rolls browned too quickly or unevenly.

• Make sure your oven is fully preheated. An oven thermometer can help ensure accuracy.
• Rotate your pans halfway through baking if your oven has hot spots.

My egg wash made the tops too dark.

• Use a light hand with the egg wash. A thin, even coat is all you need. If you’re concerned, bake for a few minutes less and keep a close eye at the end.

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The post Crescent Rolls appeared first on Art From My Table.

This is hands-down one of my favorite ways to use up garden-fresh basil in the summer. It’s simple, flavorful, and so versatile!

Over the years, I’ve found that the best meals aren’t always the most complicated—they’re the ones made with fresh, simple ingredients and shared with people you love.

Pesto is the perfect example. My basil plants are absolutely thriving this year, so you better believe I’m blending up batch after batch. I love freezing it so I can bring that bright summer flavor into the kitchen all year long.

Ingredient Notes

Some helpful info on choosing ingredients.

• Fresh basil leaves– Your garden is the best. However, your local store will have it too. I prefer to buy the ‘living plant’ as opposed to the already picked leaves in the clamshell plastic. They last longer. Trader Joe’s has a great price on their basil plants too and usually have them year round.
• Olive oil– Always choose a high quality Extra Virgin Olive Oil.
• Garlic– Fresh is best. I recommend a garlic press to make your life eaiser.
• Parmesan cheese– Buy a block and grate it yourself. It has so much more flavor that way. I love my rotary cheese grater— total game changer!
• Pine nuts– These are used in traditional pesto sauce, however, you can substitute walnuts to save a few dollars. Pine nuts are typically a little pricey. I’ve found the best deals at Costco.

How To Make Basil Pesto From Scratch

It doesn’t get easier than this!

1. Add the basil, oil, garlic, cheese and pine nuts to a food processor and blend until smooth.
2. Serve immediately or store in an airtight container in the fridge. See notes below on storing,

Delicious Ways to Use Pesto

One of my favorite ways to enjoy pesto is on Zucchini Noodles—it’s light, fresh, and perfect for summer nights when you want something quick but satisfying. If you’re looking for a fun appetizer, these Homemade Pesto Pinwheels are a total crowd-pleaser. You can’t go wrong with tossing pesto into a bowl of hot pasta, but it’s just as amazing spread on chicken, spooned over grilled fish, or drizzled onto roasted veggies. I also use it as a sandwich spread and a pizza sauce.

Tips & Tricks

• I like to use my food processor for this recipe, but you can also use a blender if you choose.
• You can add other ‘greens’ to your pesto such as spinach, peas, or cilantro.
• Walnuts are a great substitute for pine nuts if you don’t want to splurge for them.
• To freeze, fill an ice cube tray or mini muffin tin with the pesto, freeze, then transfer to a freezer bag. They thaw out really quick and you can use it as your main sauce or add a ‘cube’ to your pasta sauce for extra flavor.
• Substitutions: My ideal is always real food and fresh food, however, sometimes convenience wins. You can use jarred minced garlic instead of garlic cloves and pre-shredded parmesan cheese if you need to.

FAQ’s

Storing and Freezing

Pesto will last up to 5–7 days, stored in an airtight container, in the refrigerator. To help it stay bright green, drizzle a thin layer of olive oil over the top before sealing the container. I’ve already covered how to freeze it above, but to recap that, freeze it in ice cube trays, then transfer to a freezer bag. Squeeze out as much air as possible for ultimate freshness. It will keep for 3-4 months.

I hope you love this simple homeade pesto recipe as much as we do!

Your shares are how this site grows, and I appreciate each one. Do you know someone who would enjoy this recipe?

I’d love it if you shared it on your favorite Pinterest board or Facebook! AND…if you like this recipe, please do me a favor and give it a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating! TIA 🥰

You can also follow along on YouTube and Instagram!

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Easy Basil Pesto Recipe

Fresh is best! This delicious pesto is so easy to make from scratch, you’ll wonder why you’ve never made it before!

Course condiment, Side Dish

Cuisine Italian

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 6

Calories 4kcal

Author Chellie Schmitz

Cost $10

Equipment

• food processor or blender
• measuring cups and spoons
• rubber spatula for scraping down the sides of the food processor.

Ingredients

• 1 1/2 cups fresh basil leaves loosely packed
• 3 cloves garlic minced or pressed
• 1/3 cup olive oil
• 1/3 cup parmesan cheese shredded
• 1/4 cup pine nuts

Get Recipe Ingredients

Instructions

• Place all ingredients in a high speed blender or food processor.
• Process on high until well blended.
• Store in an air tight container, or freeze.

Notes

• I like to use my food processor for this recipe, but you can also use a blender if you choose.
• You can add other ‘greens’ to your pesto such as spinach, peas, or cilantro.
• Walnuts are a great substitute for pine nuts if you don’t want to splurge for them.
• To freeze, fill an ice cube tray or mini muffin tin with the pesto, freeze, then transfer to a freezer bag. They thaw out really quick and you can use it as your main sauce or add a ‘cube’ to your pasta sauce for extra flavor.
• Substitutions: My ideal is always real food and fresh food, however, sometimes convenience wins. You can use jarred minced garlic instead of garlic cloves and pre-shredded parmesan cheese if you need to.
• Basil can oxidize quickly and turn dark when exposed to the air. To prevent this, pour a thin layer of olive oil over the top before storing. Or, press plastic wrap directly on top of it, so it is touching the pesto, preventing air from reaching it.

 

 

 

Nutrition

Calories: 4kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 28mg | Fiber: 1g | Sugar: 1g | Vitamin A: 380IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 1mg

The post Easy Basil Pesto Recipe appeared first on Art From My Table.

Eating healthy doesn’t mean giving up the sweets and treats we love the most. I love to take ordinary treats and turn them into a better for you version, like these Candied Pecans or this lightened up version of Cheesecake.

That’s exactly what this Keto Lemonade is–that sweet and tart drink you want for a hot summer afternoon- without all the unnecessary sugars! 

Zesty lemon and simple sweetness are a classic pairing that just can’t be beat.

Why You’ll Love This Recipe

• Keto-friendly- This low-carb lemonade is sugar-free, but still all natural!
  
• 2 ingredients- if you don’t count the water, or the optional thickener.
  
• Mouthwateringly tangy and sweet

Key Ingredients

• Lemons– Fresh squeezed, please! No bottled lemon juice here or concentrate, this is as pure as it gets, and it’s worth the effort.
  
• Granulated Sweetener – Swerve measures the same as sugar and what I used. However, you can use your favorite stevia based one. Make sure you check a conversion chart.
  
• Xanthum Gum (not pictured)- This optional ingredient is used to thicken the simple syrup. Find it in your local health food store.
  

How To Make Keto Lemonade

1. Add sweetener and water to a small saucepan.
   
2. Heat it over low to medium heat, stirring occasionally, until the sweetener dissolves. If using the Xantham gum, carefully sprinkle it over the top, while whisking like mad to avoid any clumping. Set the syrup aside to cool.
   
3. Juice the lemons into a small bowl or large measuring cup. A citrus press works great here.
   
4. Add the lemon juice, cooled simple syrup, and cold water to a pitcher. Stir well.

This Sugar-free lemonade is great for all seasons, ages, and occasions. Sit, sip, and relax with a glass this summer or anytime you feel the need.

EXPERT TIPS

• Use really cold water if you want to serve this immediately, otherwise chill until it’s nice and cold. Alternatively, serve it over ice.
  
• You can make the syrup ahead of time to save on time. Allow it to cool to at least room temperature, even better if it’s chilled.
  
• Make extra syrup and use it in cocktails or Mocktails. It will keep for about a week in the fridge. Because it’s sugar free there is no preservative factor to it.
  
• The level of sweetness is totally adjustable. Use more or less simple syrup per your preferences or a bit more lemon juice for some added tartness.
  
• Swap out xanthan gum with glucomannan for some additional health benefits! In addition to being a great thickening agent, glucomannan can promote weight loss and a healthy microbiome. Also find this at your local health food store.
  
• Chill with frozen lemon slices. Freeze slices of lemon ahead of time to use as ice cubes that won’t water down the drink. Other frozen fruits are great for adding flavor and color!
  
• Serve with herbs for added freshness. Peppermint leaves , rosemary or basil would add a refreshing note to your drink, plus it makes a lovely garnish.

FREQUENTLY ASKED QUESTIONS

STORING AND FREEZING

Keep your pitcher refrigerated when not being used to serve. This low-carb lemonade will keep in the fridge for up to 7 days. Then stir it well before serving.

Pour the lemonade into popsicle molds for a guilt-free popsicle! You can also use Zipzicle bags, which are a disposable ziptop bag for DIY gogurts or homemade ice pops.

Please share

Your shares are how this site grows, and I appreciate each one. Do you know someone who would enjoy this recipe?

I’d love it if you shared it on your favorite Pinterest board or Facebook! AND…if you like this recipe, please do me a favor and give it a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating! TIA 🥰

You can also follow along on YouTube and Instagram!

Print

Keto Lemonade Recipe

My Keto Lemonade recipe is sweetened with sugar-free simple syrup and flavored with completely natural lemon juice for a guilt-free refreshing beverage.

Course Beverage

Cuisine American

Diet Low Calorie

Prep Time 15 minutes minutes

Chill time (optional) 30 minutes minutes

Total Time 45 minutes minutes

Servings 8

Calories 10kcal

Author Chellie Schmitz

Equipment

• citrus press optional, makes it easy to juice lemons.
• Pitcher
• wooden spoon

Ingredients

• 1 cup Swerve granulated sweetener or granulated sweetener of choice
• 7 cups Water divided
• 1/8 tsp Xanthan gum or glucomannan  (optional- makes the syrup a tiny bit thicker, can be left out.)
• 1 1/2 cups Fresh squeezed lemon juice about 8-10 lemons

Get Recipe Ingredients

Instructions

• In a saucepan over low heat, combine the sweetener and water. Heat, stirring occasionally until the sweetener is dissolved.
• If using xanthan gum, sprinkle it while whisking at the same time to avoid any clumps. Once it’s all stirred in, remove from heat, cool completely.
• Juice the lemons making sure to strain out the seeds. A citrus press works perfectly.
• Add the fresh squeezed lemon juice to a pitcher along with the simple syrup if using) and 6 cups of cold water. Chill and serve over ice.

Notes

• You can adjust the amount of sweetness based on your preference; for tarter lemonade, try less simple syrup. Experiment and make it your own.
• Use really cold water if you want to serve this immediately, otherwise chill until it’s nice and cold. Alternatively, serve it over ice.
• You can make the syrup ahead of time to save on time. Allow it to cool to at least room temperature, even better if it’s chilled.
• Make extra syrup and use it in cocktails or Mocktails. It will keep for about a week in the fridge. Because it’s sugar free there is no preservative factor to it.
• The xanthan gum is optional; this is a natural thickener. If you don’t have this ingredient it’s totally fine to leave it out. 

***Nutrition information is calculated using an automated tool, and isn’t always accurate. Swerve contains zero net carbs. The carbs in erythritol are non-impact because they don’t raise your blood sugar.***

Nutrition

Calories: 10kcal | Carbohydrates: 26g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.003g | Sodium: 12mg | Potassium: 47mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 18mg | Calcium: 9mg | Iron: 0.04mg

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We love blueberry season! We eat them by the handful and we still can’t get our fill!

When they are fresh in the grocery store or ripe off the bush, I love to use the berries in a Quinoa and Fruit Breakfast Bowl. It is a great way to start your day.

For a fresh spring or summer salad, Watermelon Salad with Blueberries is refreshing and light. And while we are talking about salad, you’ll want to try this Broccoli and Blueberry Salad drizzled with some homemade Blueberry Balsamic Vinaigrette.

With my frozen berries, I can make yummy desserts all year long, like Blueberry Peach Crisp, ice-cold fruit smoothies, Betty Crocker Blueberry Muffins and so much more!

Now I am in blueberry heaven!

WHY YOU’LL LOVE THIS RECIPE

• Super Fast & Easy- No pitting, peeling, slicing, or dicing and no flash freezing on trays with wax paper.
• No Clumps-Easily use as little or as much as you need for a recipe.
• Year-Round Berries-They last up to a year in the freezer.

Health Benefits: Blueberries contain Vitamin C, are rich in various vitamins and minerals, and are a great source of fiber. Bonus– they are just 80 calories per cup.

Ingredients And Equipment

• Blueberries- I like them best when they are fresh picked and in season.
  
• Colander or Strainer- Always a good idea to rinse your berries before you begin.
  
• Towels- For drying the rinsed berries. You can use paper towels on a try or old towels for large batches.
  
• Large Freezer Bags- Gallon-size freezer bags work great. But if you want to freeze smaller batches, any size will do.
  
• Permanent Marker- Labeling your bags ensures you know when you froze the berries if they happen to get buried in the freezer! (Never happens, right?)

How to Freeze Fresh Blueberries

1. Wash Blueberries: Start by rinsing the berries with cold water in a strainer. I never like to use fresh fruits or veggies without washing them first.
   
2. Air Dry Berries: Lay all the berries out on a baking sheet or tray lined with paper towels or on an old beach towel. You never want to freeze fruits and vegetables when wet or they will all stick together.
   
3. Label the Bags: It is important to label the berries with the date you freeze them. Use a gallon-size freezer bag and a sharpie to mark the bag.
   
4. Bag the Berries: Time to place all the dry blueberries in the freezer bags you have prepared for freezing.

See? Easy Peasy Blueberry Squeezy!

Expert Tips

• Making a large batch? Maximize counter space by laying your berries out to dry on old large towels after rinsing!
  
• Be sure your blueberries are dry before freezing so they do not stick together in a clump- and spread them out!
  
• Remove any stems before you freeze them so you do not get them in your smoothie or cake!
  
• Try to get all of the air out or vacuum seal the bag of berries to help them avoid freezer burn.
  
• Frozen blueberries are best used in smoothies, cooking, and baking, as they do become slightly mushy after freezing and thawing.
  
• Date the bag on the day you place them in the freezer. That way you know to use them before they get too old.

Frequently Asked Questions

Storing and Freezing

Frozen berries can be stored in the freezer for up to a year. When ready to use, you can toss the frozen berries right into the batter of your choice.

Or, if you are storing these fresh and frozen berries for a healthy snack- store a loose bag of them in the front of the freezer to grab and enjoy.

Please share

Your shares are how this site grows, and I appreciate each one. Do you know someone who would enjoy this recipe?

I’d love it if you shared it on your favorite Pinterest board or Facebook! AND…if you like this recipe, please do me a favor and give it a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating! TIA 🥰

You can also follow along on YouTube and Instagram!

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How to Freeze Blueberries

Course how to, kitchen basics

Cuisine American

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Freeze time 3 hours hours

Total Time 15 minutes minutes

Servings 60 people

Calories 43kcal

Author Chellie Schmitz

Cost $15

Equipment

• Colander/strainer
• Large towels Bath towels or beach towels work great, just be sure to use something that you don't care about as it can stain.
• Gallon size Zip lock bags
• Sharpie marker or other permanent marker to label the bags.

Ingredients

• 10 pounds blueberries or however many you'd like.

Get Recipe Ingredients

Instructions

• Rinse the berries in a strainer under cold water.
• Gently lay the blueberries out on top of large towels on the countertop to air dry.
• Once the blueberries are dry, place them in the labeled and dated freezer bags, lay flat in the freezer.

Notes

Nutrition information is based on a 1/2 cup serving of blueberries.

Blueberries are the easiest fruit to freeze. Just be sure they are dry before you bag them up. They will automatically freeze individually, like a flash freeze. This makes it easy to measure as little or as much as you need for a recipe. 

Don’t overstuff the bags, and lay flat in the freezer to store.

Nutrition

Calories: 43kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 58mg | Fiber: 2g | Sugar: 8g | Vitamin A: 41IU | Vitamin C: 7mg | Calcium: 5mg | Iron: 1mg

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The post How To Freeze Blueberries appeared first on Art From My Table.

We love ice cream! Everything from your basic flavors like chocolate and vanilla to more unique flavors like Mango Ice Cream and Pomegranate Ice Cream. We even like “healthier” versions like this Dairy Free Strawberry Ice Cream and Chocolate Peanut Butter Nice Cream–which you’d never know is better for you by the taste.

Can I just be honest? It’s pricey to take 6 people out for ice cream! So once again, I create a version that’s easy to make at home.

We do have an ice cream maker, but when time is of the essence, I resort this easy no-churn ice cream. It’s a simple base recipe and you can create endless flavors with any mix-in’s you’d like.

Everyone will screech in excitement for this ice cream, and dive right in while you enjoy your chilled treat with a full and warm heart.

WHY YOU’LL LOVE THIS RECIPE

• Easy & Inexpensive– Only 4 ingredients.
  
• No-Churn– No churning means no machine and a quicker process.
  
• Endless Variety- You can use this base recipe and make an endless amount of flavor options.

Key Ingredients

• Heavy Cream– The main element that gives you that delectable ice cream finish.
  
• Sweetened Condensed Milk– Condensed milk is simply whole milk where the water has been evaporated. The condensed milk in no-churn ice cream acts as a sweetener to the recipe and it helps to keep it creamy soft and ready to scoop.
  
• Almond Extract- This adds a bit more punch to the recipe, but vanilla extract works perfectly.
  
• Blueberries- Fresh or frozen works since you are going to cook them down to make a sauce.
  

Equipment

All you need to make this dreamy fruity ice cream is a stand mixer, or hand mixer, a loaf pan or a reuseable ice cream tub to store it in. There are plenty of options out there- but you can just use what you have. That is the beauty of a good no-churn ice cream recipe.

Then, of course, you will need an ice cream scoop, a bowl, and a spoon or cones!

How to Make No-Churn Blueberry Ice Cream

1. In a small sauce pan, add washed blueberries and almond extract with just enough water to cover the bottom of the pan, cook on med-low heat until the blueberries cook down. Cool completely.
   
2. Using a stand mixer or hand mixer, whip the cream until medium-stiff peaks form.
   
3. Fold in the sweetened condensed milk.
   
4. Fold in the cooled blueberry sauce to the mixing bowl of creamy goodness.
   

Gently pour it into a loaf pan or an ice cream tub and cover with the lid or plastic wrap. Freeze it for 6 hours or until frozen, and you’ll be ready to serve it up and enjoy.

Serve the homemade ice cream in bowls or cones ( I like waffle cones the best).

If you serve it in bowls, you can garnish it with some fresh blueberries, strawberries, or blackberries, a scoop of homemade whipped cream, or a fresh sprig of mint.

Expert Tips

• Give your blueberry ice cream a nice swirl on the top. To do this:
  • reserve a few tablespoons of the sauce.
  • drizzle the sauce on top of your pre-frozen mixture.
  • using a butter knife, swirl in a figure-eight motion. Take this step slowly and steadily to get a beautiful presentation. -So pretty!

• Folding ingredients mean gently turning the mixture over with a spatula until it is combined- that way you do not crush the peaks of the whipped heavy cream. Simply take your spatula and dig to the bottom of the bowl then pull the bottom ingredients to the top and repeat.

• Cool the blueberry mixture entirely. You can place it in the fridge to speed it up a bit. You can also make it the day before and store in the fridge.
  
• If you don’t want bits of whole blueberries in your ice cream, you can puree’ the blueberry mixture.

Frequently Asked Questions

Variations

You can make any flavor ice cream by subbing out ingredients. The base recipe is the heavy cream, sweetened condensed milk, and extract (most of the time I’d recommend vanilla extract).

Then you add up to 2 cups of your favorite mix-ins. Here’s a few ideas to get you started:

• Strawberries
• Peanut butter cup
• Oreo cookies
• Reese’s pieces
• Snickers
• Butter finger
• M & m’s
• Blackberries
• Cherries
• Raspberries
• Strawberry cheesecake (add 1-8 ounce block of room temperature cream cheese, strawberries, and graham cracker pieces.
• S’mores
• Mint chocolate chip (use mint extract– not peppermint–and mini chocolate chips)
• Salted Carmel (add 2 pinches of salt to base mix. Pour half the ice cream mixture into the container, add some dollops of caramel sauce and use a spoon to swirl the caramel around. Add the remaining ice cream mixture and more caramel, swirl again)

Storing

Store in an airtight, freezer-safe container, it should store for up to two weeks in your freezer.

A standard, freezer-safe container or pan should work just fine. You can purchase specialty ice cream containers (listed above in the Equipment section) that keep the freshness locked in and the ice crystals out.

Please share

Your shares are how this site grows, and I appreciate each one. Do you know someone who would enjoy this recipe?

I’d love it if you shared it on your favorite Pinterest board or Facebook! AND…if you like this recipe, please do me a favor and give it a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating! TIA 🥰

You can also follow along on YouTube and Instagram!

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Blueberry Ice Cream

This no-churn sweet and creamy blueberry ice cream is exploding with fresh flavor that is sure to satisfy your sweet tooth on a whole other level. 

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Freeze time 6 hours hours

Total Time 6 hours hours 30 minutes minutes

Servings 6 people

Calories 293kcal

Author Chellie Schmitz

Cost $5

Equipment

• 1 Stand Mixer or hand mixer
• 1 loaf pan or other container to freeze ice cream in.

Ingredients

• 1 1/2 cups fresh blueberries
• 1 teaspoon almond extract
• 2 tablespoons water or enough to cover the bottom of the saucepan.
• 2 cups heavy cream
• 1 14 ounce can of sweetened condensed milk

Get Recipe Ingredients

Instructions

• Place the blueberries and almond extract into a small saucepan. Cook over medium low heat until the blueberries are cooked down and you have a sauce texture, there will still be whole blueberries present. Remove from the heat and allow it to cool completely.
• Using a stand mixer with the wire whisk attachment, or a hand mixer, whip the heavy cream until medium-stiff peaks form.
• Add the sweetened condensed milk and fold it in.
• Add in the cooled blueberry mixture and fold it in until it's combined.
• Transfer the ice cream to a container (I like to use a loaf pan), cover it with plastic wrap, and put it in the freezer for 6 hours, or until firm.
• OPTIONAL: Reserve a few tablespoons of the blueberry mixture and drizzle it over the top of the ice cream after you put it in the loaf pan. Using a butter knife, swirl the blueberry sauce across the top. I used a figure 8 motion to swirl it. This makes a very pretty presentation in the pan.
• Serve in bowls or cones. Garnish with a few fresh blueberries if desired.

Notes

• Prep time is listed at 30 minutes. This includes time to make the sauce, allow it to cool, and make the ice cream mixture. You can transfer the sauce to the fridge to speed up the cooling time.
• You can make the blueberry sauce the day before and store in the refrigerator to save time on the day of making the ice cream.
• “Folding” ingredients is gently turning the mixture over with a spatula until it is combined. Insert the spatula all the way to the bottom of the bowl and then lift the ingredients over. Repeat, starting from a different point each time, until it is combined. 
• To swirl the top before freezing, reserve a few tablespoons of the blueberry mixture, drizzle it across the top of the ice cream mixture once it’s in the container and before freezing. Then, using a butter knife or other skinny object, ‘swirl’ in a figure eight motion. 
• Cover ice cream with plastic wrap to prevent ice crystals and freezer burn.

Nutrition

Calories: 293kcal | Carbohydrates: 8g | Protein: 3g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 90mg | Sodium: 22mg | Potassium: 105mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1187IU | Vitamin C: 4mg | Calcium: 55mg | Iron: 1mg

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The post Blueberry Ice Cream appeared first on Art From My Table.

We love fun drinks at our house. I like to keep them family friendly, and seasonal. This one is a twist on my classic Mojito Mocktail. In the fall we love this Apple Cider Mocktail, In the holiday season my Peppermint White Russian Mocktail, and Cranberry Moscow Mule is always a hit.

Love the idea of an easy summer mocktail? Check out more of my non-alcoholic drinks.

WHY YOU’LL LOVE THIS RECIPE

Key Ingredients

• Strawberries – Freshly picked (or from a farm market) is extra good. You can also use frozen strawberries, but thaw them first.
  
• Mint Leaves – It is essential to use fresh mint, not dried. The leaves muddle and meld with the flavors of the strawberry – just right.
  
• Lime Wedge – Fresh is best! Don’t use store bought lime juice.
  
• Simple Syrup– This is just sugar and water combined to make a syrup. You can substitute honey, or a sugar substitute like Truvia, or Swerve if you prefer. Just be sure to check out the conversion recommendations on the package.
  
• Rum Extract – OPTIONAL- If you want that rum taste without alcohol, an extract is a good alternative. However, this ingredient is certainly optional and strawberry mint mocktails are delightful either way.
  
• Sparkling Water – This is what gives the drink its fizz without adding any additional sweetener. I make my own with a Sodastream (we adore it!), but store bought is fine too. I recommend unflavored as the rest of the drink has enough flavor.

How to Make A Strawberry Mojito

1. Add Fruit- Wash, hull (take the stem off), and slice the fresh strawberry. Then place the sliced berry and mint leaves in the glass. Squeeze the fresh lime wedge and toss the lime in the glass.
   
2. Muddle the berries and mint together. Use a muddler to press on the fruit in the glass until the slices are broken down and have released juices. If you don’t have a muddle, use the handle end of a wooden spoon
   
3. Add the simple syrup and the rum extract (if using), crushed ice, and sparkling water.
   
4. Stir it all together, garnish the top with a sprig of fresh mint, lime wedge, or a split strawberry! – Gorgeous!

Expert Tips

• This recipe calls for simple syrup, you’ll want to make this ahead of time. See the notes in the recipe card below.
  
• If you don’t have a muddler, the handle of a wooden spoon works well.
  
• When you muddle the berries and mint leaves, be rather gentle. The idea is to extract the juices, but not tear them to shreds.
  
• Seasonal fruits are always the best, but you can use frozen, thaw it first. Try this recipe using peaches or raspberries for a change.
  
• Batch it- Multiply the ingredients by the number of people you want to serve, and make it all in a pitcher instead of a single glass.
  
• Make ahead idea- make the muddled mixture and place servings in an ice cube tray and freeze. Then the next time you want a cool and fruity beverage, you can take out a cube, place it in the glass and add the sparkling water! As it melts the flavor is released.
  
• Pair this delicious drink with Grilled Brie for happy hour, or with Steak Fajitas or Carne Asada for a fiesta! 😉 Honestly, this mocktail goes with just about anything!

For a blended sweeter mixture, check out my Strawberry Mocktail, it incorporates the same flavors, but it’s blended and doesn’t use sparkling water. Or, if you’re in the mood for something frosty, try my frozen Virgin Strawberry Daiquiri.

Frequently Asked Questions

Storing and Freezing

This recipe is best served fresh and immediately.

Please share

Your shares are how this site grows, and I appreciate each one. Do you know someone who would enjoy this recipe?

I’d love it if you shared it on your favorite Pinterest board or Facebook! AND…if you like this recipe, please do me a favor and give it a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating! TIA 🥰

You can also follow along on YouTube and Instagram!

Print

Strawberry Mojito Mocktail

Strawberry Mojito Mocktail is slightly sweet, bubbly, and has the fresh flavors of summer strawberries– and it is family-friendly!

Course Beverage

Cuisine Mexican

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Total Time 5 minutes minutes

Servings 1 Mojito

Calories 35kcal

Author Chellie Schmitz

Cost $1

Equipment

• Tall glasses
• muddler
• Cocktail Stir stick

Ingredients

• 1 Strawberry
• 2-3 fresh mint leaves
• 1/2 lime wedge
• 1/2 tablespoon simple syrup or sugar. Syrup blends better.
• 1 1/2 teaspoon rum extract optional
• 12 ounces sparkling water

Get Recipe Ingredients

Instructions

• Add the sliced strawberry and mint leaves to the glass. Squeeze the lime wedge, then add it to the glass.
• Use a muddler to muddle (press) the fruit until it is broken down and juicy.
• Add simple syrup and rum extract (if using). Fill the glass half way with crushed ice. If you don't have crushed ice, ice cubes do just fine.
• Add the sparkling water until the glass is full. Stir well. Garnished with fresh mint and fresh strawberries if desired.

Notes

• If you don’t have a muddle, you can use the handle end of a wooden spoon. The idea is to mash the fruit and mint.
• The rum extract gives the drink that rum flavor. It can totally be left out and is still delightful!
• Make it a cocktail by adding 1 1/2 ounces of white rum, and leave the rum extract out. 
• Simple syrup is made by heating equal parts of water and sugar just until the sugar is melted, then chill it. You can use straight sugar if you prefer, or honey, or a sugar substitute sweetener such as Swerve or Truvia. Make sure to use a conversion chart if you opt for a substitute.

Nutrition

Calories: 35kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 78mg | Potassium: 52mg | Fiber: 1g | Sugar: 8g | Vitamin A: 91IU | Vitamin C: 10mg | Calcium: 28mg | Iron: 1mg

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The post Strawberry Mojito Mocktail appeared first on Art From My Table.

For that salty, spiced, and savory taste you find in many restaurant foods and from top chefs, you need your own blend of secret seasoning on hand. Well, mine is a secret- no more! I am giving you the coveted ingredient in many of my savory dishes- like Savory Grilled Chicken, and Grilled Corn on the Cob.

This is so good on all your savory dishes, and it’s the perfect substitute for Seasoned Salt in any other recipe that calls for it. Think Lawry’s or McCormick, but mine is so much better for you!

Many of the dishes I have posted in the past list all the ingredients one-by-one in the recipes. But if you have this seasoned salt sitting on the counter in a canister or seasoning jar, you can save a lot of measuring and time. For instance, try sprinkling it on my Easy Roasted Vegetables or on top of your Perfect Grilled Burgers.

Oh, and you can use this salty mix for preparing your Sous Vide items too! When you sous-vide food that is well seasoned, the flavor will infuse into the meat or veggies. YUM!

WHY YOU’LL LOVE THIS RECIPE

• Grilling Perfection– It will be your new go-to grill seasoning.
• Super Simple-Make it in minutes with staple ingredients.
• Versatility-It is easy to change this recipe a bit here and there to suit your taste.

Key Ingredients

Everything here is really “key” to making the seasoning. However, I’ve listed a couple notes about the ingredients, and know that you can adjust amounts based on your preferences.

• Himalayan Salt – This is pink salt and is found in the grocery store among the others. Himalayan salt is a sea salt and has extra minerals and elements that table salt does not, overall it’s a bit healthier, and more flavorful. You can use regular salt if you choose.
  
• Garlic Powder- you want garlic powder, not garlic salt.
  
• Smoked Paprika -has a smokey flavor to it that is wonderful. You can omit this or replace it with regular paprika if you like. Leaving it out will change the flavor profile.

Want to change it up a bit? Here are some suggestions!

Spice it up: If you like heat, add in some cayenne powder- just be careful and begin with a small amount and taste as you go. In my opinion it’s a little less versatile that way.

Want a salt-free version?: Great! Simply omit the salt or reduce the amount to make it less salty! The choice is yours.

Some like it sweet: To add a bit of sweetness, you can start with 1 teaspoon of brown sugar (or brown swerve for a zero calorie option), and adjust to your desired taste. If you are using a sugar substitute, check the conversion chart on the package.

How to Make Homemade Seasoned Salt Recipe

Like I said earlier, there isn’t much to the steps when making this delicious flavor-enhancing homemade seasoning salt.

1. Measure and place all ingredients into a bowl or container and stir until all spices are incorporated.

Yep, that is all there is to it! A simple solution to a delicious problem! Sprinkle the salty concoction on your meats, veggies, or anything else you would put salt on!

Expert Tips

• Use fresh spices– spices do last a long time, however if they are too old they lack in flavor.
  
• An airtight container will help keep the mixture longer. I keep mine in a weck jar, but these jars with adjustable pour/shaker spouts is nice too!
  

Suggested Uses

• Try it on all your meats– season your steaks, other beef recipes, chicken, pork, and more!
  
• Add it to your veggies– This seasoning salt is a great way to add salt and spices in one shot to your vegetables.
  
• Sprinkle it on your eggs– Tired of the same old eggs for breakfast? Give them a new kick with this salt recipe.
  
• Popcorn anyone? Of course, you can add spice to popcorn with seasoning salt!
  
• The same goes for fries– Who wouldn’t love seasoning salt on their french fries or sweet potato fries!
  
• Salad dressings– Olive oil, lemon juice, and a little seasoned salt, makes a simple but amazing homemade dressing.

There are so many more ways you can use this versatile and yummy seasoned salt recipe. Give it a try!

If you like making your own spices and seasonings, you’ll want to add Homemade Jerk Seasoning to your list and Homemade Tajin.

Frequently Asked Questions

Storing

Homemade Seasoning salt should last for 6 months to a year in an airtight container.

Here’s a few stylish yet practical ideas.

• Set of 3 Glass Jars with Bamboo Lids and Bamboo Spoons
  
• Glass Mason Spice Jars
  
• Glass Spice Jars with Lids and Labels

You May Also Like

Please share

Your shares are how this site grows, and I appreciate each one. Do you know someone who would enjoy this recipe?

I’d love it if you shared it on your favorite Pinterest board or Facebook! AND…if you like this recipe, please do me a favor and give it a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating! TIA 🥰

You can also follow along on YouTube and Instagram!

Print

Homemade Seasoned Salt

Course Seasoning

Cuisine American

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Total Time 5 minutes minutes

Servings 48 1/2 teaspoon servings

Calories 3kcal

Author Chellie Schmitz

Cost $5

Equipment

• small bowl for mixing in
• spoon, whisk, or fork for stirring
• 1 air tight container for storing

Ingredients

• 2 Tablespoons Himalayan Salt
• 2 Tablespoons Garlic powder
• 2 Tablespoons Onion powder
• 1 1/2 Tablespoons ground black pepper
• 1 Tablespoon dried parsley
• 1 teaspoon chili powder
• 1 tablespoon paprika
• 1/2 tablespoon smoked paprika can sub regular if you don't have smoked

Get Recipe Ingredients

Instructions

• Place all ingredients into a bowl or container and stir well.
• Use to add seasoning to meat, vegetables, or on anything you would use seasoned salt on.

Notes

Salt free seasoning option– omit salt, or reduce to desired amount

Sweeter Version-Sugar or Truvia is optional (or other sweetener substitute), if you like a bit of sweetness. Start with 1 teaspoon or sugar and adjust  to desired taste. If using a sugar substitute, check a conversion chart. I often use Swerve Brown.

 

Nutrition

Calories: 3kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 292mg | Potassium: 16mg | Fiber: 1g | Sugar: 1g | Vitamin A: 122IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg

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The post Homemade Seasoned Salt appeared first on Art From My Table.

The buzz around town is all about “Sous Vide”. But what in the world is that? Boiling meat sounds gross, right? I’m here to assure you, it is NOT boiling meat at all! Sous Vide cooking turns out the most tender, juicy, meat and flavorful food you will ever make!

Welcome to learning all about sous vide cooking and how it can enhance your cooking experience exponentially! In fact, chefs worldwide have known about this secret cooking method for years. Some of the most high-end restaurants use sous vide cooking to perfect the steaks you pay top dollar for.

Good news- below you will find a great introduction to the sous vide method and all you can do with this magical way of cooking.

Intrigued?

What is your pleasure- steak, chicken, salmon, or pork tenderloin? Vegetables, eggs? You name it and sous vide cooking makes a perfect version of it!

Best Sous Vide Machines

There are two types of Sous Vide Cookers. One is a small oven that sits on the countertop. The others are wand-type devices that are very convenient. You just clip it on to the side of a large pot (That is what I use).

• The Breville Joule Sous Vide wand is a great choice for first-time SV cooks. The app is easy to use and it is so convenient to store. It’s more compact than the Anova Sous Vide. Plus, it is magnetic, so it easily attaches to the bottom of your pan. It does have a clip as well. I feel the Joule heats water the faster than the other wands.

• The Anova Sous Vide wand is another great choice, but for different reasons. You see, the Anova has an app, just like the others. But, it also has the controls on the handle, so you do not have to use the app if you do not prefer to. (It is perfect for when the Wifi goes out.)

• Then there is the Sous Vide Supreme Touch Oven. This is the type of sous vide machine that the hotels and restaurants use in their kitchens. It is bulky and much more expensive. But if you have room, this water oven is amazon echo and dot compatible!

There are less professional, less expensive ovens as well, like this one by Dash. I’m a fan of a clear counter top, so I stick with the wands. I own both the Joule and the Anova.

How to Sous Vide

There are 4 basic steps in sous vide cooking. Step 4 is most often used with meats, and is optional, but recommended.

Printable Cooking Chart

Frequently Asked Questions

More Sous Vide Recipes

• Sous Vide Pork Tenderloin
• Sous Vide Chicken
• Perfect Asparagus- Sous Vide
• Sous Vide Steak
• Sous Vide Tri-tip

Please share

Your shares are how this site grows, and I appreciate each one. Do you know someone who would enjoy this recipe?

I’d love it if you shared it on your favorite Pinterest board or Facebook! AND…if you like this recipe, please do me a favor and give it a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating! TIA 🥰

You can also follow along on YouTube and Instagram!

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Simple syrup is used to sweeten everything from iced tea and lemonade to cocktails and mocktails, it’s a staple for homemade drinks. We’re infusing it with fresh blueberries to make a homemade Blueberry Simple Syrup that will add “wow” to all your delicious drinks. It’s sweet, slightly tart and so fresh and flavorful.

Key Ingredients

• Blueberries -The best time to find blueberries in bulk is during the summer months. That’s when you’ll have peak flavor. Alternatively, you can also use frozen for this recipe.
  
• Sugar – The easiest way to make simple syrup is to use sugar. However, you can use honey, agave nectar, or even a Stevia Based Sweetener like Swerve.
  
• Water – Homemade simple syrup is basically sugar and water. Therefore, it is the base for the syrup itself.

How to Make Blueberry Simple Syrup

This is an overview of the instructions, be sure to see the recipe card for all the details.

1. Combine the water and sugar in a saucepan over medium-low heat, stir occasionally until sugar is dissolved.
   
2. Add in the blueberries.
   
3. Increase the heat up to medium, until the mixture comes to a gentle simmer. Cook for about 15 minutes. Turn the heat down if it starts boiling rapidly.
   
4. Pour the mixture through a fine mesh strainer placed over a bowl to strain out the syrup. Use a spatula or wooden spoon to gently press the blueberries into the strainer and get all of the yummy juices out. Chill.
   

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Blueberry Simple Syrup

Blueberry Simple Syrup is a great way to sweeten lemonade, cocktails or mocktails while adding some flavor and zing to them. It's quick and easy to make. Also great for making your own soda.

Course Beverage

Cuisine American

Prep Time 1 minute minute

Cook Time 5 minutes minutes

Chill time 30 minutes minutes

Total Time 36 minutes minutes

Servings 1 cup

Calories 854kcal

Author Chellie Schmitz

Cost $3

Equipment

• small sauce pan
• Fine Mesh Strainer
• Bowl to strain into.
• wooden spoon

Ingredients

• 1 cup water
• 1 cup sugar or honey
• 1 cup blueberries

Get Recipe Ingredients

Instructions

• In a saucepan over medium-low heat, combine the water and sugar stirring occasionally, until sugar is dissolved.
• Add the blueberries, bring the heat up to medium until the blueberries are at a gentle simmer. Cook for about 15 minutes. If they start to boil rapidly, turn the heat down.
• Pour the mixture through a fine mesh strainer placed over a bowl to strain out the syrup
• Set aside to cool.
• Store in an air tight container in the refrigerator.
• Add to lemonade, cocktails or mocktails.

Notes

• You can use different berries to make different syrup flavors. Raspberries, strawberries, or blackberries are delicious. You can also use herbs or vanilla (see post for ideas).
• A fine mesh strainer is needed to strain the blueberries in. This process drains all of the juices into the syrup container, a regular strainer’s holes are too big.
• If you substitute traditional sugar with a stevia based product, make sure you check a conversion chart, as they don’t all measure equally. Swerve measures exactly like sugar, Truvia is twice as sweet as sugar.
• Some sweeteners have a tendency to crystallize in the fridge. If you’re concerned about this, I recommend Allulose, that one does not.
• Honey also measures equal to sugar and adds another layer of flavor, so good! Plus it’s a little better for you than white sugar.

Nutrition

Calories: 854kcal | Carbohydrates: 221g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 15mg | Potassium: 118mg | Fiber: 4g | Sugar: 214g | Vitamin A: 80IU | Vitamin C: 14mg | Calcium: 18mg | Iron: 1mg

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Rhubarb is only in season during the spring months of April-June. But, you can enjoy it all year by preserving it in your freezer! Here’s how to freeze rhubarb the very best and easiest way, so you’ll have it whenever the craving comes calling.

Ingredients and Equipment

• Rhubarb-There are two types of rhubarb available in the store: hothouse rhubarb and field-grown rhubarb.
  • Hothouse has pink to pale-red stalks and greenish-yellow leaves.
  • Field-grown rhubarb has a stronger flavor and can be easily spotted by its dark crimson stalks and bright green leaves.

• A good sharp Chef’s knife.
• cutting board – I recommend wood of some sort, plastic ones are not good for your knives.
• Wax Paper
• Rimmed baking sheet

Freezing Rhubarb Instructions

This is an overview of the instructions, be sure to see the recipe card for all the details.

1. Wash– Cut off the leaves and rinse the rhubarb stalks well under cold running water, removing any dirt. The leaves of rhubarb are poisonous. They contain oxalic acid, which can be fatal if consumed in large quantities.
   
2. Cut– Cut the rhubarb into 1/2 inch pieces. I recommend this size because most recipes call for it this way.
   
3. Flash Freeze– Spread the diced rhubarb in an even layer on a wax paper lined baking sheet. Then place it in the freezer for 4 hours, or overnight.
   
4. Bag– Label Ziplock freezer bags with the contents and date. Transfer the rhubarb to the bags, squeeze as much air out of the bags as possible and seal them.

Before you begin the process of freezing rhubarb, it should be stored in the refrigerator. With these simple steps it will last 2-4 weeks.

• Wrap the stalks in a damp paper towel
• Place them in a perforated plastic bag
• Keep them in a crisper drawer of the refrigerator.

Please share

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How To Freeze Rhubarb

The easiest way to preserve rhubarb is in your freezer. This guide will show you step by step how to freeze rhubarb.

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Flash freeze time 4 hours hours

Total Time 4 hours hours 5 minutes minutes

Servings 6 cups

Calories 17kcal

Author Chellie Schmitz

Cost $5

Equipment

• Half sheet pans
• wax paper
• Sharp knife and cutting board
• Freezer bags

Ingredients

• Fresh Rhubarb As much or little as you want

Get Recipe Ingredients

Instructions

• Prepare your pans by lining them with wax paper.
• Dice the rhubarb into ½ inch pieces.
• Put the rhubarb pieces onto the prepared pans. They should not be touching each other.
• Place the pans in the freezer, uncovered for 4 hours or until frozen.
• Label the freezer bags while the fruit is freezing. Include what it is, and the date.
• After the rhubarb is frozen, remove the pans from the freezer and transfer the frozen pieces to the labeled freezer bags. Stack in the freezer for later use.

Notes

• This method is known as flash freezing.. This is beneficial because each piece is frozen individually and won’t be stuck together in one big clump. This makes it easy to grab exactly the amount you need, when you need it, for your recipes.
• Double bagging is always a great idea. Things get tossed around in the freezer, and bags can tear or get small holes in them. In the event that you were going to use a whole bag of rhubarb and you were going to thaw it, this can leave a mess.
• Be sure to label your bags with both the contents and the date!
• Rhubarb will stay good in the freezer for up to one year.

Nutrition

Calories: 17kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 3mg | Potassium: 234mg | Fiber: 1g | Sugar: 1g | Vitamin A: 83IU | Vitamin C: 7mg | Calcium: 70mg | Iron: 1mg

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When we think of cooking steak, we often think about outdoor smokers and grills. However, if it’s rainy or cold and you don’t want to stand outside, this is a fantastic alternative.

Top chefs and quality restaurants rarely cook steak on a grill. The secret to making a fantastic steak that is seared to perfection and cooked through is a cast iron skillet.

Steak is one of my favorite things to cook in cast iron, but I use it often for many other recipes, such as my Frittata recipe, Kielbasa, and Deconstructed Stuffed Peppers. They are so versatile, you can use them on the stove top, in the oven, and even on your grill! Check out my Smoked Cream Cheese Recipe to see the grilling action.

Benefits To Cooking With Cast Iron

There are several advantages to using cast iron skillets. Here’s what I love about them.

• Cost effective– They are reasonably priced and if cared for properly will last you a lifetime.
  
• Even heat distribution– no hot spots give you the best result when cooking anything. If you use a normal ceramic or non-stick pan, you’ll get “hot spots” where parts of your steak will get too much heat and other parts will get too little. Having that even temperature gives you a good sear.
  
• They retain heat like no other cookware material. In addition, cast iron also has the advantage of being able to handle high temperatures of 500+ degrees. For searing steak, this is ideal.
  
• Because they’re made without coatings or synthetic chemicals, they’re a great way to keep things simple and natural when you’re cooking, and you can feel good about using them everyday.
  
• Durable– this is the best material, it’s heavy duty and as mentioned will last.
  
• They hold seasoning flavors, which infuses your cooking.
  
• Versatile– You can braise, fry, saute’, etc. Cook meats, vegetables, eggs, and so on. The versatility of moving your cast iron pan back and forth creates simplicity in cooking not only steak but other meats, savory dishes, and even desserts.  

The advantage of using a cast-iron skillet for steak is that cast iron will cook at an even temperature throughout the pan.

These reasons and more are why I love cast iron anytime I’m cooking steak. 

So now that I’ve got you thinking about cast iron, the next question becomes: Which cast iron skillet is the best option?    

Choosing The Right Skillet

When looking for a new cast iron skillet, there are a few things you’ll want to consider: Pre-seasoning, handle length, helper handle, and pour spout.

Pre-seasoning– Cast iron is unique in that the older the pan is, the better it works. A new cast iron pan will feel rough to the touch. An older cast iron pan, that has years of use, will be slick- more like Teflon. Pre-seasoning is a coating from the manufacturer that helps your pan get to that slickness, faster. The more coats, the better.

Handle Length– One advantage of cast iron is that it can go from the stove to the oven and back again without a problem. A short handle gives you better leverage as you are lifting the hot pan. It also fits in your oven better. You’re less likely to burn yourself by accidentally touching longer handles. 

Helper handle- This is the shorter handle on the opposite side from the regular handle. This makes it easier to transport whether you’re moving it to the oven or to the table. Cast iron is a heavy pan! So to me, this is an important feature. No one wants to drop dinner on the floor.

Pour Spouts- If you’re pouring drippings or anything out, especially into a smaller opening, this is helpful to keep it where it’s going and not dribble down the outside of the pan. Chances are, you’ll be cooking more than steak in your cast iron pans.

The 5 Best Cast Iron Skillets For Steak

There are so many brands to choose from! These are my top picks for the best skillets for home cooks and any of these will last you a long time.

#1 Lodge Cast Iron Skillet

I definitely recommend a Lodge skillet. It has all of my top preferences, a shorter handle, pre-seasoning, helper handle, pour spouts, and a great price.

It is the most affordable cast iron cookware with the highest quality. It’s also lighter weight by comparison. It has a pretty smooth surface to begin with, but will become even more smooth with use.

There are several different sizes to choose from and they carry all the accessories you can think of.

For steak, a 10 or 12-inch cast iron skillet is the ideal size. I use mine for all sorts of things and have a large family, so I prefer the 12 inch.

Lodge has been in business since 1896. They are an American company and create products that are durable and easy to use. You can’t go wrong with Lodge!

#2 Cuisinel Cast Iron Skillets

Cuisinel offers a great pan that is pre-seasoned, has safety covers, lids, and comes in a 2 piece set. It has a lifetime warranty and a money back guarantee. They are still quite an affordable price.

They start out with a little bit rougher surface than the lodge, but as with any of these skillets, after time, that will smooth out more.

 #3 Legend Cast Iron Skillet

Legend skillets have a “forever” warranty. They come with or without a tempered glass lid. They have a safety silicon grip and they weigh in at 4.9 pounds. The handle length is a bit longer than I’d prefer, but this pan meets all of the skillet musts and is a great option.

#4 Simple Chef Cast Iron Skillet 3-Piece Set

These skillets are slightly cheaper and come in a set of three. They are factory pre-seasoned and close to non-stick. They offer a thirty day satisfaction guarantee. They do not come with silicone covers for the handles, but you can buy them separately.  They also don’t have the helper handle.

#5 Utopia Kitchen Pre-Seasoned Cast Iron Skillet

This Utopia brand comes with a three-piece set and is the least expensive of the brands. They do not have handle covers, but you can buy them separately. The pre-seasoning they come with is soy-based and ready for immediate use.

Expert Tips

• Unlike a stainless steel pan with a long handle, the cast iron pan gets hot everywhere, including the handle. A great accessory is a silicone grip. It’s a bit easier to work with than an oven mitt, but both work. Many of the recommended brands sell them with the skillet, but they can always be purchased separately too.

• Preseasoned from the manufacturer is a great head start on your skillet. It’s still a good idea to season it at home before the first use.

• Proper care and maintenance have a big impact on the durability and performance of your pans.

• Many people ask about enameled cast iron pans. For steak, I prefer the original. I do have a dutch oven that is enameled cast iron, and I’ve used it for braising as well as simple soups and stocks, but for the purpose of a great sear, I still prefer traditional cast iron.
  
• To get your cast iron skillet piping hot, you can easily place it in the hot oven and get it up to 500 degrees before you switch it back to the stove and vice versa. Make sure you have proper oven mitts or grips when handling as it will be screaming hot!

How To Season a Cast-Iron Pan

Make sure your skillet is clean. If you have one that has rusted, it’s okay to use a mild dish detergent on it to scrub it and get rid of the rust. You don’t want to use soap on a regular basis, but it’s okay in this instance. After seasoning it, and maintaining it, you won’t need to use soap.

1. Preheat the oven to 500°. In order to really set the seasoning, you do need it to reach beyond the smoke point, which is why the temperature is so high.
   
2. Lightly coat the pan with vegetable oil. Flaxseed oil is one of the best you can use. Avocado oil also works well, but even good ol’ Crisco works. Just avoid animal fats. See the “Best Oils To Season A Cast Iron Skillet” section below for more options.
   
3. Use paper towels to spread the oil all over the surface of the pan. Include the sides of the pan too. If you do have an old pan that you’re trying to resurrect, go ahead and spread it on the outside of the pan too.
   
4. Place it in the oven for 1 hour. Turn off the oven and let it cool completely to room temperature in the oven.

Best Oil To Season A Cast Iron Skillet

The best oil really depends on what you’re using it for—seasoning your skillet, or cooking with it. Let’s break it down:

🌿 For Seasoning Your Skillet:

When you’re initially seasoning your cast iron (or refreshing it), you want an oil with a high smoke point and a neutral flavor. This helps the oil polymerize properly and form that glossy, nonstick surface we all love. Polymerize is just a just a fancy word for when oil turns into a smooth, hard layer after it’s heated up. It kind of ‘bakes on’ to the pan and helps make it non-stick. So instead of staying oily, it becomes part of the skillet’s surface—like magic armor for your pan!

Here are some great options:

• Flaxseed oil – It’s popular because it polymerizes well and creates a hard coating. Just know it can be a little finicky and expensive.
• Grapeseed oil – Another excellent choice that’s a bit more forgiving than flaxseed.
• Avocado oil – High smoke point and neutral flavor make it a solid pick.
• Vegetable or canola oil – Budget-friendly and reliable. Not as natural as the others, but it gets the job done.

🍳 For Cooking With Cast Iron:

When it comes to actually cooking in your cast iron skillet, the oil you use can vary based on what you’re making. Here are my go-tos:

• Avocado oil – Great for searing steak or high-heat cooking because of its high smoke point.
• Ghee (clarified butter) – Amazing for flavor and also handles heat well.
• Olive oil – Totally fine for lower-temp cooking like sautéing veggies. Really shouldn’t be used for high temp cooking, but–not going to lie– I’ve done it.
• Coconut oil – A nice option if you like the flavor, though it can be more noticeable in certain dishes.

The bottom line? Choose an oil with a high smoke point for seasoning and high-heat cooking. For flavor, feel free to experiment based on what you’re making. Cast iron is super versatile—once you get the hang of it, it’ll be your best friend in the kitchen!

Proper Care and Maintenance

Some would consider the maintenance a disadvantage, but honestly, it doesn’t take much effort and it’s worth it to keep your pans nice. Follow these steps for regular maintenance and keep that pan like new!

1. Rinse– After using your pan, rinse it well in hot water while it’s still warm (but not hot). You can use a sponge or brush to gently wash away any leftover stuck on food. You can also use a plastic scraper to help release it as you are rinsing. If you have stubborn stuck on pieces, boil some water in the pan, that will help loosen it up.
   
2. Dry– Use paper towel or a kitchen towel to dry it immediately. Don’t air dry! Alternatively, you can place the pan over low heat to quickly dry it, then remove it from the heat. I always just use paper towel.
   
3. Oil- pour a drizzle of oil in the pan (you don’t need much, maybe a teaspoon), and use a paper towel to spread it all around the entire surface and up the sides. Let it set for awhile so the oil absorbs before putting it away.
   
4. Store– Lay a paper towel over it before stacking any other pans on top to prevent scratching or the oil transferring over. Store in a cool dry place.

Consider this like a mini-seasoning. With cast iron, the more you use it the better it becomes.

👉 Pro Tip: If you’re finding that you don’t use it that often and food is sticking, then do a full seasoning on it and that should help. Seasoning once a year is recommended, but you may need it more or less. It really depends on how often you use it.

Frequently Asked Questions

Alternative Skillets For Steak

Cast iron is definitely the best for cooking steak, however, there are other alternatives.

Carbon Steel

These pans are very durable but require a bit more maintenance. They are light and easy to handle, they have a smooth cooking surface which gives a great sear. They are higher priced, but worth it if you care for them properly.

Stainless Steel

These pans are light and easy to use, they cook well at high heat and have even heat distribution. Clean-up is a breeze and you can even put them in the dishwasher.

My parents gifted me with an All-Clad stainless steel cookware set when we got married. Over twenty years later they still cook like new.

Ready to cook

Now that you know what to look for, here’s a fantastic simple steak recipe to try in your new cast-iron skillet.

The post Best Cast Iron Skillet for Steak appeared first on Art From My Table.

All you need is a drizzle over grilled veggies or meat to take your favorite dishes to a whole new level!

I love being able to make sauces and condiments in my own kitchen. Everything from Barbeque sauce to Pumpkin Puree to Blueberry Balsamic Dressing.

Making your own balsamic reduction is so easy, there’s just no point in running out to the store for it instead. 

Reducing the vinegar brings out its sweetness and intensifies the flavor.

Using any balsamic vinegar you have on hand, you can create a rich, flavorful glaze to use in any number of dishes.

If you love Mediterranean food, then this recipe is a can’t-miss! Plus, it lasts for months in the fridge.

Learn how to make a balsamic reduction right at home with this recipe that’s almost too easy!

Key Ingredients

• Balsamic Vinegar – Dark in color and strong in taste, this Italian vinegar is a staple of Mediterranean cooking. It’s sweet and aromatic, and has a fruitiness that differs per brand. 
  
• Optional Sweetener – If you want a touch more sweetness, you can add this. See the Expert Tips for options and measurements.

How to Make Balsamic Reduction

This is an overview of the instructions, be sure to see the recipe card for all the details.

1. Add vinegar to a small sauce pan.
   
2. Over medium heat, bring to a boil.
   
3. Reduce the heat slightly and allow the vinegar to simmer until it’s reduced by half. In the image above, you can see the original marking line of where it started and how it’s reduced.
   
4. It’s finished when it’s reduced by half and the glaze will coat a spoon.

Expert Tips

• The sauce will thicken as it cools. If it hardens too much after cooling, re-warm it to your desired consistency. You can do that on the stove or a few seconds in the microwave. Add a tablespoon of water if it’s still too thick.
  
• You get what you pay for– typically a higher quality vinegar tastes better. That being said, I’ve done this with Aldi brand vinegars and higher end ones and it has always tasted great.
  
• Sweeten the glaze – For a sweeter glaze, add honey, brown sugar, maple syrup, or white sugar. You can also opt for a Stevia-based sweetener, such as Swerve or Truvia. Add at the same time as the vinegar.
  
• Flavor the glaze- You can add fruit juice or extracts for optional flavors. I use a Pomagranate balsamic reduction in my Brussels Sprouts Recipe and it’s amazing!
  

Sweetener Measurements

Everyone’s tastes are different, so it depends on how sweet you like it. If using sugar, or any other natural sugars, start with a tablespoon.

If you’re using a stevia-based sweetener, check a conversion chart. There are so many out there that have different levels of sweet it’s hard to tell you how much to use. If you’re using a straight stevia powder, start with 1/32 of a teaspoon.

Truvia is typically twice as sweet as sugar. Swerve sweeteners are equal amounts to sugar. Straight-up stevia is in its own category. Don’t be afraid to just experiment. I love the Trim Healthy Mama Stevia powder because there is no bitter aftertaste.

Frequently Asked Questions

Storing and Freezing

• Stored in an airtight container, homemade balsamic reduction should keep in the refrigerator for up to 3 months. It’s great to prepare in large quantities! Unlike store-bought versions, this one definitely needs to remain refrigerated until used.
  
• Frozen, it will last for several months. When you’re ready to use it, transfer to the refrigerator to thaw. 
  
• If you have one handy, it can be incredibly useful to store in a squeeze bottle. As someone who makes a ton of homemade condiments, this is a game changer for me.

You May Also Like

Please share

Your shares are how this site grows, and I appreciate each one. Do you know someone who would enjoy this recipe?

I’d love it if you shared it on your favorite Pinterest board or Facebook! AND…if you like this recipe, please do me a favor and give it a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating! TIA 🥰

You can also follow along on YouTube and Instagram!

Print

Balsamic Reduction Recipe

This balsamic reduction recipe takes one ingredient and just 15 minutes. Once it simmers down, it creates a sauce that loses the harshness of the vinegar, becoming deliciously tangy and sweet. All you need is a drizzle over grilled veggies or meat to take your favorite dishes to a whole new level!

Course condiment

Cuisine Italian, Mediterranean

Diet Low Fat, Low Salt

Prep Time 0 minutes minutes

Cook Time 15 minutes minutes

Cooling time 5 minutes minutes

Total Time 20 minutes minutes

Servings 8 people

Author Chellie Schmitz

Cost $3

Equipment

• small sauce pan

Ingredients

• 1 cup balsamic vinegar

Get Recipe Ingredients

Instructions

• In a small saucepan over medium high heat, bring the vinegar to a boil.
• Reduce the heat to a simmer. Allow the vinegar to simmer until reduced by half (about 10-15 minutes).

Notes

• High-quality vinegar is not necessary! Use your favorite brand.
• Reduce to either ½ cup or ⅓ cup, depending on how thick you like it.
• The glaze will thicken upon cooling.
• Sweetener is optional. 
• If your reduction hardens too much after cooling, gently reheat it over low heat with a little bit of water.

Nutrition

Serving: 1tablespoon

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This perfect balance of smokiness and acidity is delicious with pork, beef, chicken, baked beans — the possibilities are endless.

Making homemade bbq sauce is easier than you would people think. Most of the ingredients are pantry staples, and it won’t even take you 30 minutes! Barbecue sauce is so versatile, used in so many ways and in so many dishes.

Whether you’re making it as a marinade, to baste, or to dip into, my low sugar version is a great alternative to the options you’ll find in the grocery store which are laden with sugar and high fructose corn syrup, not to mention unpronounceable preservatives.

Never opt for store-bought again with this smoky-sweet recipe that goes great with all your grilling favorites.

We use it on our Meatloaf recipe, BBQ Bacon Cheeseburger Nachos, and any recipe that calls for barbecue sauce.

Why This Recipe Works

• A keto BBQ sauce that doesn’t lack in flavor, body, or boldness.
• Common pantry spices.
• Very quick to make.
• Delicious with the perfect balance of sweet and smoky

Key Ingredients

• Tomato Paste – This will serve as the base for this recipe.
  
• Apple Cider Vinegar – I recommend using a raw and unfiltered organic version with the mother for its health benefits.
  
• Molasses – A dark, viscous liquid with a warm and sweet flavor, find it in the baking aisle. Technically yes, this is sugar, but it is such a small amount, it doesn’t have a real impact. However, if you are diabetic, you should seek consult from your doctor. You can always leave this out if you prefer.
  
• Brown Sugar Substitute – To make this recipe keto and sugar-free, I use a Swerve Brown. You could also use monk fruit sweetener, or straight up stevia (see tips).
  
• Ground Mustard – Adds to the tang of the sauce. If you don’t have ground, use 1 tablespoon of prepared yellow mustard.
  
• Worcestershire – This strong, tangy condiment will add a nice bite and zesty flavor.
  
• Liquid Smoke – Liquid smoke gives all the smokiness and flavor of the grill! A little goes a long way, so don’t use a heavy hand. If you need to substitute, try using smoked paprika. If you like a kick to your sauce in addition to the smokiness, you can use chipotle powder.

• Allspice – A single seasoning with all the flavors of nutmeg, cinnamon, and clove.
  
• Water– just mentioning this as it’s not pictured because I’m pretty sure you already have it, but this is what will give you consistency of the sauce. 😉

A little salt and pepper to taste, and you have a rockstar sauce that’ll heighten any barbecue dish in less than 30 minutes! This recipe is incredibly simple to make and healthier than what you’d get off the shelf. It’s smoky, sweet, and tangy with just the right level of heat. 

How to Make BBQ Sauce Without Sugar

This is an overview of the instructions, be sure to see the recipe card for all the details.

1. Add all of the ingredients to a saucepan.
   
2. Whisk them together until well combined. Heat the mixture over medium heat until it starts to bubble, reduce the heat and simmer for about 15 minutes so the flavors can meld.

Expert Tips

• Skip chemical sweeteners! – I recommend using Stevia-based sweeteners. For this recipe, I like the Swerve Brown the best. Another one that works is monk fruit sweetener, and I’ve also used straight up Stevia. If you use straight stevia, start out with 1/16 or 1/8 of a teaspoon. Some brands of Stevia have a bitter aftertaste, the best one out there is by Trim Healthy Mama and it tastes great!
  
• Make it your own – There are certainly other flavors that you can add to this sauce– garlic, cumin, or red pepper to name a few. The best part of cooking is that you get to create what suits you.
  
• Reduce for a delicious glaze – If you want to make this recipe into a glaze, continue carefully boiling it down until you have a nice, thick glaze that can be applied directly to meat.
  
• Short cut! I like to simmer the sauce for ultimate flavor, but you honestly don’t need to cook this at all. You can just whisk it together and it’s good to go. If you’re going to use it in a recipe that’s going to be cooked anyway, like my BBQ Crockpot Meatballs, then definitley don’t cook it.
  
• Thicker or thinner sauce- If you like a really thick sauce, then use less water than the recipe calls for, start with 1/4 cup instead of the 1/2 cup. If you like it thinner, then add more water. Start with 3/4 cup instead of the 1/2 cup.

Frequently Asked Questions

Storing and Freezing

• My low carb BBQ sauce will last 1-2 weeks in the refrigerator and must be refrigerated at all times. Store in an airtight container or a mason jar.
  
• This recipe is great to make in bulk if you’re a barbecue lover! If you’re planning on freezing a large batch, let it cool completely first. Frozen, it will last around 3 months. Once you’re ready to use it, move the container to the refrigerator overnight to defrost.
  
• I would not recommend refreezing after thawing: instead, try storing your barbecue in several smaller containers so you’re only thawing as much as you need! Zip lock freezer bags work great! Freeze them flat and they thaw much quicker.

Please share

Your shares are how this site grows, and I appreciate each one. Do you know someone who would enjoy this recipe?

I’d love it if you shared it on your favorite Pinterest board or Facebook! AND…if you like this recipe, please do me a favor and give it a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating! TIA 🥰

You can also follow along on YouTube and Instagram!

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Sugar Free Barbeque Sauce

This Sugar Free Barbecue Sauce has a touch of sweetness, a subtle bite, and a boatload of flavor. This perfect balance of smokiness and acidity is delicious with pork, beef, chicken, baked beans — the possibilities are endless.

Course condiment, homemade sauce

Cuisine American

Diet Diabetic

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 10

Calories 18kcal

Author Chellie Schmitz

Cost $3

Equipment

• Saucepan or bowl
• Whisk
• Storage Container, I use a Weck jar.

Ingredients

• 1-6 ounce can tomato paste
• ½ cup water
• ⅓ cup apple cider vinegar – organic with the mother is recommended health benefits
• 2 tablespoons molasses
• ½ teaspoon onion powder
• ¼ cup brown sugar substitute such as Swerve brown.
• 1 teaspoon ground mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon liquid smoke
• ½ teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon Allspice

Get Recipe Ingredients

Instructions

• Add all the ingredients to a saucepan and whisk to combine well. Heat the sauce over medium heat until very warm. Reduce the heat to medium-low or low and simmer for about 15 minutes for flavors to meld.

Notes

• Makes 1 1/2 cups of sauce.
• Organic apple cider with the mother is recommended for its health benefits.
• Stevia based sweeteners are recommended, not anything chemical.
• I like to simmer the sauce for ultimate flavor, but you can skip it if you’re in a hurry or if you are going to use the sauce for another recipe that involves cooking it.

Nutrition

Calories: 18kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 148mg | Potassium: 103mg | Fiber: 1g | Sugar: 3g | Vitamin A: 45IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg

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The post (Almost) Sugar Free Barbeque Sauce appeared first on Art From My Table.

I am so in love with fresh berries! Strawberries, blueberries, raspberries, you name it.

We love them on Banana Splits and Smoothies, and check out these Strawberry Cheesecake Pancakes.

We eat boatloads of fresh berries when they are in season. There’s just nothing quite like fresh picked local fruit.

Why freeze strawberries?

• The most important reason is that Freezing strawberries will give you that same amazing fresh picked flavor even when it’s out of season. 

A taste of summer anytime of the year! 

• Additionally, if you pick your own, it’s less expensive than purchasing them. 

But even if you go to the Farmer’s Market or local farm and purchase them there, they are far better tasting than what you find in the store.

They are at their peak and the freshest they’ll be. That makes a difference!

• You always have them ready!

Taking a little time (it’s really pretty quick) to put them up gives you a nicely stocked freezer for all the strawberry things you want to enjoy throughout the year.

Selecting the best berries

• Buy local and in-season strawberries.
• They should be bright red and plump and smell sweet with a touch of floral.
• Size doesn’t determine how sweet they are.

Health Benefits

Strawberries are low in calories, healthy and delicious. They are a good source of many vitamins and minerals. 

Health Benefits include reduced cholesterol, inflammation, and blood pressure.

How To Freeze: 3 methods

I’m sharing 3 different ways, so pick the one that works best for you.

• Flash Freeze
• Dry Pack
• Simple Syrup

Option 1: Flash Freeze

The easiest way, No Sugar, and my preferred method

My favorite thing about this method is the strawberries won’t be stuck together.

That way, you can grab a few for a smoothie or a few cups for that dessert. It’s also the least amount of effort and the healthiest option.

I freeze my strawberries whole, but you can also slice them if you prefer.

Step One: Prepare the strawberries

• Rinse the berries well. (do not soak them!)
• hull or cut off the stems (see hulling hacks below)
• Dry the berries well.

To dry: lay them out on paper towel lined baking trays. Let them air dry until there is no more moisture on them.

You can use actual towels too if you’re more the re-use type. But, they will turn pink.

hulling hacks: poke out the stems with a straw. start at the bottom and push up towards the stem until it comes right out. Some like to use a fancy strawberry huller. These are great, especially if you have kids helping you, it takes that stem out pretty perfectly. I typically just use a paring knife.

Step Two: Flash Freeze 

• Line some baking trays with wax paper and place the dried strawberries on the trays. They can be close, but shouldn’t be touching each other.
• Place in the freezer for at least 2 hours, or overnight. Basically, just until they are frozen. 

Step Three: Package 

• Transfer them into labeled ziplock bags (I use the gallon size).
• Try to get as much of the air out of the bag before sealing it. Often people use a straw to suck out the excess air. 
• I recommend double bagging for an extra layer of protection and preventing leaks.
• Return to the freezer.

Note: Don’t overstuff the bags. keeping them so you can lay it flat maximizes space in your freezer. Keeps things neat and organized!

Option 2: Dry Pack Sweetened

If you like your berries sweetened, you can add sugar before you freeze them. 

Step One: Prepare the strawberries

• Rinse the berries well
• hull or slice the stems off the berries
• Sprinkle with 1/3 – 3/4 cups of sugar, per 1 quart of berries, depending on how sweet you like them.
• Gently stir and turn over the berries until the sugar is dissolved. 

Step Two: Package & Freeze

• package the berries into containers or ziplock bags. The berries should be packed somewhat tightly. 
• Get as much air out of the bag as possible

Tip #1 if you’re using jars, make sure you leave head space for expansion.

Tip #2 if you’re using bags, I recommend you double bag, label, and freeze flat. Freezing flat will help them to thaw quicker.

With this method will be all the berries stuck together in a clump because of the sugar juice that’s formed and the way it freezes.

Option 3: Freeze strawberries in Simple Syrup

Simple syrup is a sugar syrup made by dissolving sugar in water over low heat and then cooling. 

Using a simple syrup will help the berries keep their vibrant color and retain their shape after thawing. 

TIP: Have your simple syrup made and cooled and ready before you get your berries. It keeps for about a week in the fridge. 

To make the simple syrup combine equal parts sugar and water in a saucepan, heat on low heat, stirring occasionally until sugar is dissolved.

Let it cool, and store in the fridge. 

Step One: Prepare the berries

• Rinse the strawberries well.
  
• Hull or slice off the stems.
  
• Either leave whole, or slice, and place them in a freezer container. 

Step Two: Add syrup

• Pour the syrup over the berries to cover them. Leave 1/2 inch head space. 
• Seal and freeze.

Tip #1: You can make the syrup ‘lighter’ or less sweet by using 2 parts water to 1 part sugar, instead of one to one

Tip #2: You’ll need about 1/3-1/2 cup of simple syrup per pint of prepared strawberries.

Storing

Strawberries will keep in your freezer for 6-12 months.

Thawing

I find that for most recipes, I don’t need to thaw my berries first. 

But occasionally, I do. Here’s a few options:

Ready (almost) immediately- thaw them in the microwave. Use the ‘defrost’ function on your microwave and check every minute.

If your microwave doesn’t have a defrost feature, change the power to 30%. This way you won’t cook the outside. 

If you have 15 minutes- Put them in a sealed plastic bag and place it in a bowl of cold water. 

If you have an hour- Leave them in a container at room temperature

If you have a day- Thaw them in the refrigerator. 

FAQ’S

I recommend freezing fruit with no sugar (as in the first method shown).

Then I have it in it’s purest form and have all the flexibility to use it in whichever way I need to.

Notes and Tips

• rinse before hulling/removing stems to avoid water getting into the berry.
• A straw or strawberry huller is a great tool for taking off the stems, but not necessary.
• Strawberries can be frozen whole, sliced, chopped, or pureed.
• Don’t overstuff the bags. Keeping them so you can lay it flat maximizes space in your freezer. Keeps things neat and organized!
• Double bag for extra protection and to prevent leaks when thawing. Don’t forget to label!
• If using jars, leave 1/2 inch of ‘head space’ to allow for expansion.
• If using syrup, make it ahead of time. It keeps for about a week in the fridge. 
• You can make the syrup ‘lighter’ or less sweet by using 2 parts water to 1 part sugar, instead of equal parts.
• You’ll need about 1/3-1/2 cup of simple syrup per pint of prepared strawberries.

How to freeze other fruit

The above methods work with all berries–raspberries, blueberries, and blackberries. 

• How to Freeze Peaches
• How to Freeze Cherries
• How to Freeze Rhubarb
• How to Freeze Blueberries

Awesome Ways To Use Frozen Fruit

You can use fresh, frozen, or thawed fruit in these recipes.

1. Berry Blast Smoothie
2. Parfaits
3. Mocktails
4. Rhubarb Crisp with Strawberries
5. Milkshakes
6. Fruit Cobbler/Crisp  
7. Syrup or sauce for pancakes
8.  Ice Cream topping
9. Trifle
10. Infused water
11. Popsicles
12. Strawberry Lemonade 
13. Blueberry Lemonade 
14. Strawberry Ice Cream/Sherbet  
15. Oatmeal/Overnight Oats  
16. Flavored ice cubes
17. Muffins/baked goods
18. Berry butter
19. Homemade “gogurt”

More Strawberry Recipes

• Strawberry Pineapple Smoothie
• Strawberry Cheesecake Pancakes
• Strawberry Cheesecake Protein Smoothie
• Strawberry Mojito Mocktail
• Chia pudding
• Granola fruit cups
• Red White & Blue Salad
• Lightened Up Cheesecake

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Please Share!

Your shares are how this site grows, and I appreciate each one. Do you know someone who would enjoy this recipe?

I’d love it if you shared it on your favorite Pinterest board or Facebook! AND…if you like this recipe, please do me a favor and give it a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating! TIA 🥰

You can also follow along on YouTube and Instagram!

Full Video

You can watch the full detailed video here. The short-form video is linked in the recipe card.

Printable Recipe Card

How to Freeze Strawberries 3 ways

how to freeze strawberries to enjoy the fresh flavor all year long!

4.67 from 3 votes

Print Pin Rate Save Saved Recipe

Course: Beverage, Dessert, Snack

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 0 minutes minutes

freeze time: 2 hours hours

Total Time: 2 hours hours 15 minutes minutes

Servings: 20

Calories: 121kcal

Author: Chellie Schmitz

Cost: $30

Equipment

• ▢
  large rimmed baking sheet
• ▢
  wax paper or parchment paper
• ▢
  zip lock bags
• ▢
  mason jars or other freezer safe containers
• ▢
  paring knife
• ▢
  optional: strawberry hull or straw to remove stems

Cook ModePrevent your screen from going dark

Ingredients

Method 1: Flash Freeze (no sugar)

• ▢ 8 quarts fresh strawberries or as many as desired

Method 2: Dry Pack

• ▢ 8 quarts fresh strawberries
• ▢ 2 2/3 cups sugar more or less depending on preference

Method 3: Simple syrup

• ▢ 8 quarts fresh strawberries
• ▢ 8 cups water
• ▢ 8 cups sugar

Get Recipe Ingredients

Instructions

Method 1: Flash Freeze

• Wash and hull strawberries.
• Lay out to dry on paper towels.
• Line baking sheets with waxed paper or parchment paper and place dried strawberries on pans. They should be close, but not touching.
• Place in the freezer until frozen.
• Bag and use all year long.

Method 2: Dry Pack

• Wash and hull strawberries, blot dry.
• Place berries in a bowl.
• Sprinkle with sugar and gently stir until sugar is dissolved.
• Place in bags, get as much air out as possible and seal.
• lay flat in the freezer.

Method 3: Simple Syrup

• Make simple syrup by combining water and sugar over low heat until sugar is dissolved. Cool completely, store in the refrigerator for up to a week. Best to do this before picking your strawberries, so it's ready to go.
• Wash and hull strawberries.
• Put the berries in a jar or other freezer container. They should be packed tightly, but don't smush them!
• Pour the simple syrup over the berries until they are covered. Make sure you leave 1/2 inch of 'head room' to allow for expansion in the freezer.
• Loosely cover (finger tight), and freeze.

Video

Notes

***Nutrition Information is APPROXIMATE as there are 3 different options and it doesn’t cover all three***

***The amount of time for strawberries to freeze depends on which method you’re using. So the time on the card is approximate***

• rinse before hulling/removing stems to avoid water getting into the berry.
• A straw or strawberry huller is a great tool for taking off the stems, but not necessary.
• Strawberries can be frozen whole, sliced, chopped, or pureed.
• Don’t overstuff the bags. Keeping them so you can lay it flat maximizes space in your freezer. Keeps things neat and organized!
• Double bag for extra protection and to prevent leaks when thawing. Don’t forget to label!
• If using jars, leave 1/2 inch of ‘head space’ to allow for expansion.
• If using syrup, make it ahead of time. It keeps for about a week in the fridge. 
• You can make the syrup ‘lighter’ or less sweet by using 3 parts water to 1 part sugar, instead of half and half.
• You’ll need about 1/3-1/2 cup of simple syrup per pint of prepared strawberries.
• You can use a sugar substitute such as stevia, Truvia, Erythitol, Xylitol, etc. instead of sugar. It will not do anything for the preservation of the berries, but they will be sweet. You can also use a sugar substitute for your simple syrup. I have never had any issues with my strawberries being discolored or not preserving well, and I don’t use any sugar or sugar substitute (method 1).
• These methods can be used with other berries too, think raspberries, blueberries, blackberries.

Nutrition

Calories: 121kcal | Carbohydrates: 29g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 579mg | Fiber: 8g | Sugar: 19g | Vitamin A: 45IU | Vitamin C: 223mg | Calcium: 61mg | Iron: 2mg

Tried this Recipe? Tag me Today!I love to see what’s on YOUR table! Mention @artfrommytable or tag #artfrommytable on your favorite social.

Update Notes: This post was originally published on August 26, 2016, but was updated with some more information, step by step instructions, and updated notes and tips in May of 2020.

The post How to Freeze Strawberries {3 Easy Ways} appeared first on Art From My Table.

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I used to be completely intimidated by preparing a whole turkey. It seemed like so much pressure! No matter where we were on Thanksgiving, there was talk of how the turkey turned out.  

Aunt so and so’s turkey was too dry, someone else’s turkey didn’t cook long enough. My mom’s secret was always to cook it upside down, but that one doesn’t have a great presentation. And trying to time it all so it’s all finished at the same time… stressful!

Just let me bring some side dishes, like cranberry sauce, or green bean casserole (my from-scratch version can’t be beat!), Boursin Mashed Potatoes, or my personal favorite this squash apple cranberry bake.

But then my turn came and I was determined to learn how to do this. I practiced with cooking a whole chicken. And soon I learned, it wasn’t really that hard! I found 3 secrets that guaranteed a perfectly roasted turkey every single time.

I’ve now been making this same recipe for years. There’s just one warning: 

you may win the honor of making the turkey every year with this recipe. 

Secrets for the Best Roast Turkey

So what’s the secret? Well, there are a few proven ways to a perfect turkey. If you use all three, it’s the ultimate recipe. But if that’s too much work for you, then use Secret #3. It’s THE most important one.

Secret #1 Buy a fresh turkey

Fresh is best. I recommend finding a local turkey farm. You’ll need to check with your farm on their practices but here’s what we love about buying fresh particularly from Otto’s:

• naturally grown
• open-air, free-range barns
• Non-GMO feed is grown, mixed and milled at the farm
• anti-biotic free
• hormone-free

This all makes for high-quality meat.

Secret #2 Brine

It’s all about the brine! To brine or not to brine? How do you know? What’s the best recipe? I’ve got you covered.

• only brine fresh turkeys
• never brine a frozen turkey.

Here’s why: Frozen turkeys are injected with a salt solution to help preserve it. This is pretty much brining, except there may be other ingredients in there that you may not be fond of. If you brine that frozen turkey, it will result in a too salty turkey.

Why brine?

Well, think of brining as your insurance. If you’re concerned your turkey might be dry, brining will keep it juicy and moist, even if you overcook it a bit. BUT– you won’t overcook it due to Secret #3.

During brining, the turkey absorbs extra moisture that keeps it moist during and after cooking. And, since it also absorbs the salt, it gets seasoned from the inside out.

It may seem like a big extra step, but I promise you, it’s worth it! And once you get the hang of it, it’s no big deal. Trust me on this. Last year, I cooked 3, yes, count them, THREE turkeys in preparation for my live cooking show on Facebook.

You can watch it here!

Facebook
You Tube

It’s an hour long show, so grab a cup of tea or coffee and hang out. Or, just skip through for the highlights.

Secret #3 Use an Oven Thermometer

If you’re going to skip #1 and #2, this is your guarantee. Secrets #1 and #2 give you the best flavored turkey, #3 gives you a perfectly cooked turkey.

To use an Oven Thermometer, stick it in the breast, kind of at an angle, on the side. The ideal temperature should be 165°. 

The #1 mistake people make when it comes to turkey is overcooking it. Trust the thermometer, it is fail-proof!

How to make Perfectly Roasted Turkey

Step One: Brine Turkey

Only brine if you are using a fresh, never frozen, turkey. Start this process the day before you’re cooking it. It needs to brine 16-18 hours. If you’re not brining, skip to the next step

• Combine ingredients for the brine in a large pot. We’re using Apple cider, water, salt honey, rosemary leaves, orange peels, garlic, peppercorns, and bay leaves.
• Bring it to a boil, and then let it cool. 
• Immerse the turkey into it and let it brine for 16-18 hours.

The biggest challenge is finding space in your fridge to store it for the 16-18 hours. This is one of the times I can be thankful for our cooler climate this time of year. Our garage was at about 39 degrees. So we plop our turkey in a brining bag in a bucket and let it do its thang.

If you’re in a warmer climate, use a cooler to store things from your fridge that you won’t necessarily need access to for the day or two. 

Then, still using a brining bag, place the turkey with the brine in the bag, and then in an extra-large bowl in your fridge. It should be fully immersed, so if it’s not, make sure you are rotating it during the brine time.

Step two: Roasting 

Roasting will happen in two stages at two different temperatures. 

• Heat the oven to 275°.
• Remove the turkey from the brine and rinse it well and place it breast side up in a roasting pan on a rack. 
• Cover it completely with heavy duty aluminum foil. Roast the turkey for 10 minutes per pound.
• While the turkey is roasting, make the flavored butter to baste it with. Combine the butter, orange zest, and rosemary leaves and mix well so all is combined.

• After the first stage of roasting, remove the turkey from the oven, remove the foil and rub the butter mixture all over the skin.
• Raise the temperature of the oven to 350°.
• Insert an ovenproof meat thermometer into the side of the breast of the turkey. Return the turkey to the oven, uncovered.
• Baste with the juices every 30 minutes until the internal temperature has reached 165° and the skin is golden brown.
• Tent it with foil, let it rest for 15 minutes before carving and serving.

Notes

• You may have heard a thermometer has to go into the thigh. Our oven came with a built-in thermometer, and it’s instructions say to stick the probe into the breast. It’s worked every time.
• There are 2 stages of cooking. The first will be 10 minutes per pound, the second stage will be with your trusty thermometer. In my experience, the timing has turned out to be another 3-5 minutes per pound. 
• Let the turkey rest, loosely covered when it’s finished, for about 15 minutes before you carve it. Roasting brings all the juices to the surface, letting it rest allows the juices to soak back into the turkey resulting in an ultimately juicy turkey.

Serve this gorgeous juicy turkey with Sweet Potato Crunch, Homemade Crescent Rolls, and Green Bean Casserole. Don’t forget dessert! This French Apple Pie is the perfect way to finish off your meal

How long do you roast a turkey?

How long it takes depends on the size of your turkey, and the temperature. For this recipe, in stage one, it’s ten minutes per pound at 275° In stage two, it’s 3-5 minutes per pound at 350°.

If you had an 18-pound bird, stage one would be 180 minutes, or three hours. Stage two would be from an additional 54 – 90 minutes.

How to keep the turkey warm if it’s done early

Or, maybe the guests are late. Let it rest, loosely covered, 20-30 minutes. Then cover tightly with foil. You can also add some heavy towels on top to maintain the heat. 

How to reheat a turkey

If you want to roast your turkey a day ahead, there are two options for reheating it without drying it out. 

Option 1: Reheat a whole turkey

• Preheat the oven to 350.
• Make sure there are juices in the pan, if there aren’t, add a can of chicken broth. You should still have the turkey on a rack in a roasting pan.
• place an oven thermometer in the breast. Cover the turkey tightly with foil. Heat until the thermometer reads 130°. 

Option 2: Reheat a sliced turkey

• Preheat the oven to 350°.
• Place the sliced meat and legs and wings in a baking dish.
• Pour some broth over the top (about a cup, don’t drown it) and add some pats of butter. 
• Cover tightly with foil and heat for 30-35 minutes.

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Please share

Your shares are how this site grows, and I appreciate each one. Do you know someone who would enjoy this recipe?

I’d love it if you shared it on your favorite Pinterest board or Facebook! AND…if you like this recipe, please do me a favor and give it a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating! TIA 🥰

You can also follow along on YouTube and Instagram!

This recipe was adapted from The Pioneer Woman.

Print

Perfect Roasted Turkey

This will be the Best Roast Turkey Recipe you ever eat! Crisp and golden on the outside, infused with citrus butter and herbs, perfectly juicy and moist on the inside. Here I’m sharing my 3 secrets to perfect roast turkey every time.

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 4 hours hours

Brine time 18 hours hours

Total Time 22 hours hours 15 minutes minutes

Servings 10

Calories 13kcal

Author Chellie Schmitz

Equipment

• Roasting pan with Rack
• Brining bag
• Oven thermometer

Ingredients

Turkey Brine

• 3 cups apple cider
• 2 gallons of water
• 1 1/2 cups fine sea salt
• 2 cups honey or brown sugar
• 4 fresh rosemary sprigs
• 3 oranges
• 5 garlic cloves pressed or minced
• 3 tablespoons tri color peppercorns
• 5 bay leaves
• 1 18 lb turkey

Roasted Turkey

• 1 18 lb brined turkey
• zest of 1 orange
• 1 stick butter softened
• 2 fresh rosemary springs leaves removed and finely minced
• 3 leaves fresh sage finely chopped
• 3 sprigs fresh thyme leaves removed, finely chopped

Get Recipe Ingredients

Instructions

For the brine

• Remove the rosemary leaves off the sprigs. Peel the oranges being careful not to get the pith. A vegetable peeler works great.
• Combine apple cider, water, salt, honey, rosemary leaves, orange peels, garlic, peppercorns and bay leaves in a large pot. Bring to a boil. Allow it to cool and immerse the turkey into it. Store it in the fridge. Brine for 16-18 hours.
• After the brining process, rinse the turkey very well under cold water.

For the turkey

• Heat the oven to 275.
• Place the turkey breast side up on a rack in a roasting pan.
• Cover completely with heavy duty aluminum foil. Roast the turkey for 10 minutes per pound.
• While the turkey is roasting, combine the butter, orange zest, and rosemary leaves and mix well so all is combined.
• After the first stage of roasting, remove the turkey from the oven, remove the foil and rub the butter mixture all over the skin.
• Raise the temperature of the oven to 350.
• Insert an oven proof meat thermometer into the side of the breast of the turkey.
• Return the turkey to the oven, uncovered.
• Baste with the juices every 30 minutes until the internal temperature has reached 165 degrees and the skin is golden brown.
• Remove from the oven, tent with foil and let rest 15 minutes before serving.

Notes

• If you don’t have a pot big enough for all the liquid in the brine, start with just 1 gallon of water. Once you’ve boiled and cooled it, and you have your bird in the brining bag and container, you can add the rest of the water.
• The long prep time includes the brining time, which is 16-18 hours. The cook time will vary depending upon the weight of your turkey.
• An oven thermometer is KEY.
• You may have heard a thermometer has to go into the thigh. Our oven came with a built-in thermometer, and it’s instructions say to stick the probe into the breast. It’s worked every time.
• There are 2 stages of cooking. The first will be 10 minutes per pound, the second stage will be with your trusty thermometer. In my experience, the timing has turned out to be another 3-5 minutes per pound. 
• Let the turkey rest, loosely covered when it’s finished, for about 15 minutes before you carve it. Roasting brings all the juices to the surface, letting it rest allows the juices to soak back into the turkey resulting in an ultimately juicy turkey.

Nutrition

Calories: 13kcal | Carbohydrates: 3g | Sodium: 1mg | Potassium: 58mg | Fiber: 1g | Vitamin A: 55IU | Vitamin C: 0.6mg | Calcium: 22mg | Iron: 0.5mg

The post 3 Secrets to Perfect Roast Turkey appeared first on Art From My Table.

Well, most importantly, fresh roasted pumpkin will give your favorite pumpkin recipes the ultimate flavor and texture! 

From creamy pumpkin soups and sauces to moist bread and muffins and of course pumpkin pie, you won’t regret it, and will probably never buy canned again. 

It’s also much healthier when made from scratch. There’s no preservatives or questions of what’s in it. 

Stock your freezer and you’ll be set for the season, or that Pinterest inspiration.

Homemade is best

I really enjoy making staple items from scratch. It didn’t used to be that way, I didn’t know any different. But over the last 10 years, I’ve experimented with loads of recipes where I’ve taken a homemade approach.

And what I’ve learned, is that besides being so much better for you (which was the reason I started), is that my recipes just tasted a whole lot better. And isn’t that the joy in eating?

I love gathering around the table with my family and friends and providing them with something super delicious and mouthwatering. Food brings people together.

Store-bought vs homemade

Some canned pumpkin puree is actually made from one or more types of winter squash. This is an interesting article on what you might find in a canned variety.

I have been making pumpkin puree from scratch for a long time. Once you do it, it’s so hard to go back to the canned stuff!

I always bought ‘100% pure pumpkin’ when I bought it canned, but this? Oh my! It is a bajillion times better.

In our recipe today, we are only using pumpkins. Nothing else. And that’s how I always make it.

Ingredients

• pie pumpkins– These are the smaller pumpkins, often referred to as ‘sugar pumpkins’. You can find them in the produce section of your grocery store when they are in season. Or, get them from your local farmer’s market.

Instructions

Before you begin, preheat the oven to 350°

Step One: Cut the pumpkin

• Using a sharp Chef’s knife, cut the stem off the pumpkin
• Cut the pumpkin in half lengthwise down the center.
• Remove the seeds and pulp (you can roast the seeds later)

This one, in particular, has a flat edge that works wonders. It was completely accidental how I figured this out.

Now that I’ve been using it, I would buy one just for this purpose. It is so much easier than a typical spoon.

Step Two: Bake the Pumpkin

• Bake the pumpkin cut side down for an hour (you can line your rimmed baking sheet with foil for easy cleanup if you want to).
• Remove from the oven, and let cool enough for handling

Step Three: Puree´

• Once the pumpkin is cool enough to handle, use a spoon to scoop out the flesh into a blender or food processor.
• Blend on high until you have a smooth consistency.

I use a Vitamix for this and it is extremely smooth!

Notes

• If you’re only working with one pumpkin, and a blender, you may need to use the tamper to push the pumpkin down into the blade until it gets going. Working with two or more, you won’t have an issue. 
• Freezes GREAT! Make a big batch using several pumpkins and you’ll be ready for all the fall recipes.

Best Pumpkins for puree

The best pumpkins to use are pie pumpkins, also known as sugar pumpkins. They are smaller and rounder than the kind you would carve. They are typically labeled at your grocery store or farm market.

Pie pumpkins are full of flesh that makes it a good choice for cooking. The pulp has a better texture (less stringy) and is sweeter. 

Freezing and Storing

Store fresh pumpkin in the refrigerator for 3-5 days. 

To freeze it, I recommend putting it in ziplock storage bags and freezing it flat. By doing so, you will use your space more effectively, and it thaws out quickly. 

You can also freeze it in glass or plastic mason jars (or any container). It stays good in your freezer for one year. Make sure you leave headroom in your jar.

Thaw before using.

After freezing and thawing, it may be watery. If this happens, place cheesecloth over a bowl, place the pumpkin in it, and let the excess water strain out.

You should only need thirty minutes or so to do this. Check out the video in the recipe card for a visual.

Ways to use

Whether you have a full portion, or you’re just looking for ways to use leftovers, here are some ways:

1. Pumpkin Chocolate Chip Muffins
2. Pumpkin Whipped Cream
3. Pumpkin Overnight Oats
4. Pumpkin Soup
5. Pumpkin Breakfast Cookies
6. Pumpkin Oatmeal
7. Stir some into yogurt with pumpkin pie spices
8. Blend with some cream cheese and pumpkin pie spices for a quick dip
9. Make a Pumpkin smoothie with vanilla yogurt, milk, and cinnamon
10. Pumpkin pancakes
11. Pumpkin French Toast Casserole
12. Pumpkin Butter
13. Pumpkin Spice Latte’

Print

Homemade Pumpkin Puree

Once you make your own pumpkin puree, you may never buy canned again. It’s easier than you think and you can stock up and freeze it for all your pumpkin inspirations!

Course how to, kitchen basics

Cuisine American

Prep Time 5 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 5 minutes minutes

Servings 2 cups

Calories 1kcal

Author Chellie Schmitz

Equipment

• Rimmed baking sheet
• Blender or food processor
• Ice cream scoop or large spoon

Ingredients

• 1 pie pumpkin also known as sugar pumpkin

Get Recipe Ingredients

Instructions

• Remove the stem and cut pumpkin in half length wise.
• Scoop out seeds and pulp.
• Place pumpkin halves flesh side down on a rimmed baking sheet
• Bake in a 350 degree oven for 45-60 minutes. It should be fork tender.
• Remove from the oven and cool until you can handle it.
• Scoop out the flesh and place in a Vitamix, blender, or food processor, and puree.
• Use immediately, store in the fridge for a week, or in your freezer for one year.

Notes

Yields 2 – 2 1/2 cups of pumpkin puree’

After freezing and thawing, it may be watery. Put cheese cloth over a bowl, pour the puree on top of the cheesecloth, and let the water drain out before using. This is optional, depending on what you are using the puree for. 

Nutrition

Calories: 1kcal | Carbohydrates: 1g | Protein: 1g | Sodium: 1mg | Vitamin A: 41IU