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?

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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.

If you’re craving a cozy and flavorful white pizza that’s easy enough for a weeknight but tastes like it came from your favorite pizzeria, this recipe is for you! The creamy homemade white sauce is full of rich roasted garlic flavor with just a hint of nutmeg—it’s pure comfort in every bite.

We’re keeping things wholesome with real, everyday ingredients, including a Greek yogurt pizza crust that’s not only simple to make but gives this white pizza recipe a soft, chewy base with a little extra protein punch. Topped with juicy chicken, fresh spinach, and melty mozzarella, this is a delicious way to switch things up from your usual red sauce pie.

How to Make White Pizza

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

1. Roast the garlic– Cut the top off to expose the cloves. Drizzle with olive oil, wrap it in foil, and roast at 400°F for 35–40 minutes. Set aside to cool. Once cooled, squeeze out the softened cloves. Leave whole, or mash to a paste.
2. Make the crust- Mix the Greek yogurt and flour together until a soft dough forms. Roll it out into a circle about ¼-inch thick, then prick it with a fork to prevent bubbling. Bake at 400°F for 10 minutes.
3. Make the sauce- Whisk olive oil and flour together over medium heat until bubbly. Slowly add warm milk a little at a time, whisking constantly so it thickens as you go. Stir in the roasted garlic, salt, pepper, and nutmeg. Continue whisking until smooth and creamy.
4. Assemble and Bake– Spread the white sauce over the pre-baked crust. Top with chicken, spinach, and freshly grated mozzarella. Bake for another 10 minutes, or until the cheese is melted and bubbly.

Tips & Tricks

• Let your mixer do the work – If you have a stand mixer with a dough hook, it makes mixing the crust super easy. Just toss in the ingredients and let it go.
• Mozzarella is soft, which can make it tricky to grate. Pop it in the freezer for about 15 minutes first and it’ll shred much easier. This works for both the block kind, and the fresh balls.
• Best Cheese Grater ever!
• Pizza stone or pizza pan? If you use a pizza stone, put it in the oven while it’s preheating. Gently slide your assembled pizza on it right in the oven, this will give you extra crisp to your crust. If using a general pan, then don’t do this
• Prevent sticking- Sprinkle some cornmeal over your pizza pan before placing the crust on it, this will prevent it from sticking.
• More sauce = more possibilities – This recipe makes more white sauce than you’ll need for one pizza. Use the extra for pasta, drizzle it over roasted veggies, or save it for dipping breadsticks (trust me, it’s worth it).
• You don’t have to pre-bake the crust, but I recommend it so the crust cooks evenly.
• Don’t overload your toppings, this can lead to a soggy crust.
• Customize your toppings. While chicken and spinach are a great combo, feel free to add mushrooms, caramelized onions, or even artichokes. I also love to add Feta cheese crumbles for some extra punch. White pizza is super versatile!

Storing

Store any leftovers in an airgight container in the fridge for up to 3 days. To reheat, place slices of pizza on a pizza pan or a sheet pan and put in a preheated 300°oven for 5-8 minutes. Alternatively, you can use the broiler for 3-5 minutes. Keep a close eye on it as broiling goes quickly!

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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Easy White Pizza

This easy homemade white pizza features a creamy roasted garlic sauce, chicken, spinach, and melty mozzarella—all on a simple Greek yogurt crust!

Course Main Course

Cuisine Italian

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

roasting garlic 30 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 717kcal

Author Chellie Schmitz

Cost $10

Equipment

• Pizza stone or pizza pan
• cheese grater
• sauce pan
• Foil
• baking pan
• sharp knife
• measuring cups and spoons

Ingredients

• 4 tablespoons +1 teaspoon olive oil divided
• 1 head of garlic
• 1 cup plain nonfat Greek yogurt
• 1 1/2 cups whole wheat flour
• 4 tbsp all purpose unbleached flour
• 2 cups milk warmed. The higher the fat content the better, but any milk works, including nut milk or milk substitutions.
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp nutmeg
• 1 1/2 cup cooked chicken diced (I used left over rotisserie)
• 1 1/2 cups spinach
• 2 cups mozzarella shredded off the block
• 2-3 tablespoons cornmeal for the pizza pan to prevent sticking.

Get Recipe Ingredients

Instructions

• Preheat oven to 400.
• Cut the top off the head of garlic so it still remains in tact. Drizzle 1 teaspoon or so olive oil over top, wrap in foil and place in the oven for 35-40 minutes. Remove and cool, then squeeze out the garlic, it should be like a paste.
  1 head of garlic
• Combine yogurt and 1 1/2 cups wheat flour in a stand mixer with the dough attachment and stir until combined well (alternatively, you can stir by hand).
  1 cup plain nonfat Greek yogurt, 1 1/2 cups whole wheat flour
• Roll dough into a circle about 1/4 inch thick. Prick with fork and bake on a pizza pan at 400° for 10 minutes.
• While the crust is baking, over medium heat, whisk 4 tbsp olive oil and 4 tbsp flour until it bubbles. Add warmed milk a little at a time, constantly whisking to blend. It will thicken after each addition. When all milk is added, add roasted garlic, salt, pepper and nutmeg, continue to whisk until the mixture is well blended and thickens up, about 5 minutes.
  4 tablespoons +1 teaspoon olive oil, 4 tbsp all purpose unbleached flour, 2 cups milk, 1 tsp salt, 1/2 tsp pepper, 1/2 tsp nutmeg
• Spread 1 cup white sauce over pizza crust. Add chicken, spinach, and cheese. Bake for 10 minutes, serve immediately.
  1 1/2 cup cooked chicken, 1 1/2 cups spinach, 2 cups mozzarella

Video

Notes

Be sure to read the post for helpful hints and details to making this recipe.

• Let your mixer do the work – If you have a stand mixer with a dough hook, it makes mixing the crust super easy. Just toss in the ingredients and let it go.
• Grate like a pro – Mozzarella is soft, which can make it tricky to grate. Pop it in the freezer for about 15 minutes first and it’ll shred much easier.
• More sauce = more possibilities – This recipe makes more white sauce than you’ll need for one pizza. Use the extra for pasta, drizzle it over roasted veggies, or save it for dipping breadsticks (trust me, it’s worth it).
• Don’t skip the fork-prick. Giving the crust a few pokes before pre-baking helps it stay flat and bake evenly—no big bubbles here!
• Warm milk matters. Adding cold milk to a hot roux can cause clumps. Warming the milk first helps the sauce come together silky smooth.
• Prevent sticking. Place some cornmeal on your pizza pan before adding the pizza, this will prevent it from sticking to the pan.
• Make it ahead. You can roast the garlic and prep the sauce a day or two ahead. Just store the sauce in the fridge and give it a quick stir before using. I recommend warming it up a bit too, it will be thick when it’s cold.
• Customize your toppings. While chicken and spinach are a great combo, feel free to add mushrooms, caramelized onions, or even artichokes. I love adding Feta crumbled cheese as well. White pizza is super versatile!

Nutrition

Calories: 717kcal | Carbohydrates: 48g | Protein: 41g | Fat: 40g | Saturated Fat: 14g | Cholesterol: 99mg | Sodium: 1056mg | Potassium: 540mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1705IU | Vitamin C: 3.4mg | Calcium: 520mg | Iron: 3.3mg

This post was originally shared in 2017, but I re-wrote it with better instructions and helpful tips in 2025.

The post Easy Homemade White Pizza appeared first on Art From My Table.

Raise your hand if you’ve ever fought with a spaghetti squash by trying to cut that sucker open! ✋🏻If you have an arm left, that is. 😂

I didn’t grow up eating this hard squash, but I absolutely love it! Since being more carb-conscious, this has become a staple in my home. It’s a great substitution for noodles or rice, or it makes a great dish on its own. My favorite is Loaded Spaghetti Squash Casserole.

Before we get into how to cook spaghetti squash in the Instant Pot, here’s some things to know:

Picking a good spaghetti squash

• A ripe spaghetti squash is a golden yellow or dark yellow color.
• The skin should be thick and hard.
• It should have smooth skin and be free of cracks or soft spots.
• It should feel heavy for its size.

A raw squash will stay good on your countertop for up to a couple of weeks. It really depends on how fresh it is from your market. Fresh picked squash can last for weeks.

Health Benefits

Spaghetti Squash is a nutrient dense food, which means it’s low in calories but high in key vitamins and minerals. It’s a good source of:

• Fiber
• Vitamin C
• Manganese
• Vitamin B6

One cup of cooked spaghetti squash contains 42 calories, 10g of carbs, 0.5g of fat and 1 g of protein.

How to cook Spaghetti Squash in the Instant Pot

Seriously, this could not be easier!

1. Pierce the squash several times with a pairing knife. You should have at least 12 1/2 inch cuts.
2. Put 1 cup of water in the inner pot, then a trivet or steamer basket.
3. Put the whole squash in the Instant Pot.
4. Cook on manual, high pressure for 20 minutes. Quick Release.
5. Let stand for 10 minutes
6. Cut it in half, scoop out the seeds, and shred the strands with a fork.

Notes

• If you like the squash noodles to be more al dente’ then cook at high pressure for 15 minutes. I like mine more tender, so I do 20 minutes.
• 1 cup of water is for a 6 qt instant pot, if using an 8 quart, then use 1 1/2 cups of water.
• Using a steamer basket makes removing the hot squash a breeze! If you don’t have a steamer basket, be sure to place the squash on the trivet that your instant post came with. It needs to not sit in the water.
• It’s important to let the squash stand for 10 minutes before cutting into it.
• For long strands, cut the squash crosswise, remove the seeds, and then shred. For shorter strands, cut lengthwise, remove the seeds, and shred.

Storing/Freezing/Reheating

Cooked spaghetti squash will keep in the refrigerator for 5 days.

To reheat squash noodles: Warm them up in a sauce pan over low heat with just a touch of olive oil in the pan to keep them from sticking. You can also warm them up in a microwave.

To reheat squash halves: Place them in a 9×13 glass dish, add a cup or so of water to the bottom, cover with foil and heat at 300 for about 20 minutes.

To Freeze: Place the cooked squash noodles in an airtight container or freezer bag. It will last in your freezer for up to 8 months. Thaw completely before reheating.

Ways to use Spaghetti Squash

• Eat it covered in pasta sauce
• As a side dish with butter and salt
• Thai Style Spaghetti Squash
• Garlic & Herbs Spaghetti Squash
• As a base for Orange Chicken
• As a base for Mongolian Beef
• Covered in Pesto Sauce
• Top it with Unstuffed Peppers
• As a substitute for the noodles in Pad Thai
• Loaded Spaghetti Squash Casserole Boats

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Instant Pot Spaghetti Squash

The easiest way to cook spaghetti squash is in the instant pot or electric pressure cooker. It requires zero prep and comes out tender so it's easy to cut and remove the seeds. Spaghetti Squash makes an excellent base for so many dishes.

Course Main Dish, Side Dish

Cuisine American

Diet Vegan, Vegetarian

Prep Time 1 minute minute

Cook Time 20 minutes minutes

Resting Time 10 minutes minutes

Total Time 31 minutes minutes

Servings 6

Calories 1kcal

Author Chellie Schmitz

Cost $2

Equipment

• Instant Pot or Electric Pressure Cooker
• Pairing knife
• Steamer basket for Instant Pot (optional)

Ingredients

• 1 4 lb Spaghetti Squash
• 1 cup water

Get Recipe Ingredients

Instructions

• Pierce the squash a dozen times or more with the pairing knife. Cuts should be 1/2 inch.
• Pour the water into the inner pot of the instant pot.
• Place the steamer basket or trivet in the inner pot.
• Put the whole spaghetti squash in the basket.
• Cook on high pressure for 20 minutes.
• Use quick release by carefully moving the sealing knob to the vent position allowing steam to release.
• Remove the cover, and let the squash rest for at least 10 minutes before cutting into it.
• Cut in half, remove seeds, and shred with a fork.

Video

Notes

• 1 cup of water is for a 6 qt instant pot, if using an 8 quart, then use 1 1/2 cups of water.
• For Al Dente’ cook for 15 minutes. For a more tender result, cook for 20 minutes.
• I used a four pound squash, and it just fit. You can certainly use a smaller one.
• Using a steamer basket makes removing the hot squash a breeze! If you don’t have a steamer basket, be sure to place the squash on the trivet that your instant post came with. It needs to not sit in the water.
• It’s important to let the squash stand for 10 minutes before cutting into it.
• For long strands, cut the squash crosswise, remove the seeds, and then shred. For shorter strands, cut lengthwise, remove the seeds, and shred.

Nutrition

Calories: 1kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Sodium: 2mg | Sugar: 1g

The post Instant Pot Spaghetti Squash 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’

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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

The post How To Make Pumpkin Puree appeared first on Art From My Table.

All the best flavors of fall wrapped up in a smooth, creamy spread that’s great on just about anything.

All the sweetness comes straight from the apples, not added sugar. The instant pot strikes again here, cutting down a typically long cooking process into just an hour!

Read on to see how to make apple butter.

There’s nothing like fresh apples from your local orchard. We can’t get enough of them (Honey Crisp is my absolute fave!).

We have 5 fall birthdays in our family and at least one or two people will request Apple Crisp or Baked apples as their birthday treat. And of course, these are so much better with fresh apples.

Apple Butter is another way to enjoy all those fall apples.

Tips

Before we get started, here are a few things to know:

• Buy seconds or #2’s from the orchard. These are the apples that don’t look perfect. They might have a mark on them or be a weird shape. Guess what? These are about half the cost and they taste the same! We’re cooking them down so they don’t need to be pretty.
• You do not need to peel the apples. This is a huge time saver, plus there are benefits to eating the skins. Don’t worry, they blend right in!
• You don’t need to add sugar. You can, but I think the apples are sweet enough on their own.
• Use a variety of apples to vary the flavor.

Step by Step Instructions

Step One: Cut the Apples
As I mentioned before, you do not need to peel the apples. I cut around the core and then quarter each of those pieces. You’re left with large chunks of apples.

Step Two: Add liquid and spices
Once the apples are in the Instant Pot or Pressure Cooker, add the apple cider, apple cider vinegar, and the flavorings. If you don’t have apple cider, water is fine. I like to use cinnamon, ginger, cloves, allspice, and cardamom, But you can get a little creative here if you like. The vinegar really adds a nice tang to the recipe.

Step Three: Cook the apples
Turn the Instant Pot to ‘Manual’ high pressure for 1 hour. Make sure the valve is sealed. Allow to naturally release.

Step Four: Blend the mixture
You can use an immersion blender (also known as a stick blender) to puree’ the mixture. If you’d rather, you can transfer everything to a blender and puree it that way. If you use a traditional blender, work in batches and use caution as the apple butter is very hot.

For thicker apple butter, turn on the ‘Saute’ function of the Instant Pot, adjust the setting to low or normal, and let it simmer, uncovered. Stir occasionally.

You can also do this on the higher setting, but it will splatter quite a bit and you need to stir it more often so it doesn’t burn. It can cook an additional 30-45 minutes, depending on how thick you like it. It will also thicken as it cools.

After it’s finished cooking, let it cool completely before storing it.

Storing Instructions

Put the cooled apple butter in jars and store it in the refrigerator. With growing kids, it doesn’t last long around here, but it should be good for about a month in the fridge.

To freeze it, place the cooled apple butter in ziplock bags, get all the air out, seal well and lay flat in the freezer. This makes for quicker thawing, and maximizing space in the freezer. It will stay good for 6 months to a year. Make sure you double bag it.

You can also freeze it in jam jars, let it thaw in the refrigerator before using it.

Another option is to take it through the canning process. Canned Apple Butter will last almost indefinitely. Once it’s opened, it should be stored in the refrigerator.

Best apple varieties

Typically, a softer apple is used for apple butter because they break down quicker. That being said, I’ve never had an issue with any type of apple for the Instant Pot apple butter. Here are a few suggestions:

• Ginger Gold
• Fuji
• Golden Delicious
• Braeburn
• Cortland
• Ida Red

Mix a few varieties for the best flavor. Fuji and Golden Delicious are popular mix for apple butter. If you like your apple butter extra sweet and no added sugar, then use a sweeter variety instead of adding a blend.

Ways to use

1. Use it on toast
2. Top your muffins with it
3. As ice cream topping
4. Put it on waffles or pancakes
5. Bake with it. I often substitute applesauce for oil in quick bread recipes, apple butter works the same way. I just used it the other day in my banana bread recipe.
6. Use it in marinades or dips
7. Mix it into your yogurt
8. On sandwiches

More Apple Recipes

• Apple Pie Smoothie
• 3 Step Applesauce
• Squash, Apple, Cranberry bake
• Salted Caramel Apple Oatmeal
• Overnight Oatmeal with Apples and Peanut Butter
• Sparkling Cider Sangria

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Instant Pot Apple Butter

Delicious, sweet, and smooth Apple Butter made in the Instant Pot which cuts down on time dramatically.

Course Dessert, Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour

0 minutes minutes

Servings 48

Calories 32kcal

Author Chellie Schmitz

Equipment

• Pressure cooker

Ingredients

• 6 lbs Apples I used Ginger golds
• 1 tbsp cinnamon
• 1/2 tsp ground ginger
• 1/8 tsp allspice
• 1/4 tsp ground cardamom
• 2 tbsp apple cider vinegar
• 1 cup apple cider or apple juice or water

Get Recipe Ingredients

Instructions

• Cut the apples in large chunks. I cut around the core and then cut those pieces into quarters.
• Place the apples, cinnamon, ginger, cloves, allspice, cardamom, apple cider vinegar, and apple cider into the Instant Pot. Cover and make sure the valve is in the sealed position.
• Cook on manual high pressure for 1 hour.
• Puree' apple butter with an immersion blender, or run through a standard blender in batches. use caution, it's hot.
• After apple butter has cooled, transfer it to glass jars and store in the refrigerator for up to one month.

Notes

If you don’t have apple cider, water works just fine.

For a thicker apple butter, cook 30-60 minutes longer, uncovered, using the ‘saute’ function on the instant pot.

To Freeze: Can be stored in jars in the freezer for 6-12 months. I recommend putting the apple butter in freezer ziplock storage bags and laying them flat. This maximizes space in the freezer, and makes for quicker thawing time. 

Generally softer apples are recommended because they are easier to break down. If you use a firmer apple (like a honey crisp or a Zestar), longer cooking time may be required. 

Nutrition

Calories: 32kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 66mg | Fiber: 1g | Sugar: 6g | Vitamin A: 31IU | Vitamin C: 3mg | Calcium: 5mg | Iron: 1mg

The post Instant Pot Apple Butter appeared first on Art From My Table.

I started making my own salad dressings many years ago. It’s actually easier than people think. If you use just a few key ingredients, you can have a super flavorful homemade salad dressing. This Blueberry Balsamic Vinaigrette Recipe only has 3 ingredients!

This post may contain affiliate links which won’t change your price but will share some commission. 

I love it because it’s all natural, has no preservatives or sugar. But mostly, it’s just plain delicious! It’s a perfect summer salad dressing, but makes a fantastic sauce for chicken or pork, and you might even want to dip your veggies into it. 🙂

I can’t remember the last time I bought salad dressing. I’m a huge fan of balsamic vinaigrette, so that one is really my ‘go-to’. I don’t even have a recipe for it on the blog, but all you do is mix extra virgin olive oil and balsamic vinegar together. I like mine about a 2:1 ratio (2 parts olive oil, 1 part vinegar), if you like it less tangy, make it 3:1.
These bottles are the best for clean easy pouring of olive oil.

You can add a little dijon mustard to it, and/or some maple syrup, but most of the time, I just do the oil and vinegar. Easiest dressing ever! It’s awesome on its own, or a great base for another flavor.

Speaking of other flavors, these homemade salad dressings take about 2 minutes to make.

Let’s get back to the Blueberry Balsamic Vinaigrette…

This one has one extra step~ cooking down the blueberries, but it’s really simple and only takes a few minutes. If you like it a little sweeter, or blueberries aren’t quite in season yet, you can sweeten it up with some maple syrup or honey, or the sweetener of your choice.

You can store it in the fridge for 3-5 days. I love these cute jam jars. Ready to make it?

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!

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Blueberry Balsamic Vinaigrette

Perfect summer salad dressing! Homemade, no preservatives or sugar, just 3 simple ingredients.

Course condiment, homemade dressing

Cuisine American

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Total Time 10 minutes minutes

Servings 8

Calories 44kcal

Author Chellie Schmitz

Ingredients

• 1 cup fresh blueberries
• 3/4 cup extra virgin olive oil
• 1/3 cup balsamic vinegar

Get Recipe Ingredients

Instructions

• place blueberries in a small saucepan, add just enough water to cover the bottom of the pan.
• cook on medium low heat until berries are soft and thickened.
• Place the berry mixture in a blender with the olive oil and vinegar. Blend on high until well combined.
• Allow to cool, store in the refrigerator for up to 3-5 days. 

Notes

You will have some of the berry mixture left over. You can use it in yogurt, on top of ice cream, or on toast. 

Nutrition

Calories: 44kcal | Carbohydrates: 4g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 26mg | Fiber: 1g | Sugar: 3g | Vitamin A: 10IU | Vitamin C: 2mg | Calcium: 3mg | Iron: 1mg

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The post Blueberry Balsamic Vinaigrette appeared first on Art From My Table.

Post contains affiliate links

Sugarless 3 step applesauce

You might have noticed I said “sugarless”. Don’t let that scare you off. We really strive for a low sugar intake at our house. Children have enough energy with out it, right? If you want to add sugar, by all means, feel free. But, I’m convinced you won’t need it with this recipe.

And when I say no sugar? I mean it! No honey, syrup, stevia, nada, nothin’!

The secret to “no sugar added”

This applesauce is still very sweet tasting. You know why? The secret is in the apple. I’m aware you can make applesauce with all kinds of different apples, but the best apple for an unsweetened version that tastes ultra sweet, is the Mutsu. Also known as Crispins, these apples are naturally sweet.

Another thing I like about the Crispins, is that they come out a bit later in the apple season. Usually around mid-October. Fall is a full season anyways for most people, but we have 5 birthdays between the end of September through November.

Since they come out later, I don’t feel all pressured to get my applesauce made in the midst of birthday season. I have a little time, and I like that.

Freezer Friendly

This applesauce freezes well too. Remember how I’m not a canner? I talked about that in my freezing peaches post. I also use this handy tool, which is how I can make this sauce in 3 steps.

I don’t actually own that tool, but one of my besties does and she always lets me use it, every year. It’s great for making cranberry sauce too! So don’t feel like you have to go out and buy all this stuff, just ask your friends on Facebook, use your resources!

All you need is Crispin Apples. Oh, and cinnamon. I add cinnamon to some of my batches, and some I make plain. If you ever substitute applesauce in your baking, this sauce is perfect.

Three easy steps

Are you ready for your 3 steps?

1. Quarter the apples (that’s right, no peeling or coring required)
2. Place them in a large pot(s) with a tiny bit of water so they don’t stick to the bottom
3. run them through the Kitchenaid with the fruit/vegetable strainer attachment.

That’s it! Sugarless 3 Step Applesauce! The Kitchenaid tool does all the hard work work for you. It will spit the seeds and peels right out. And I promise, no one will even notice that there’s no sugar in them.

Tips & Tricks

• If you’re making a big batch, for freezing, use as many pans as you have. Start the first batch, then keep cutting and so on. You’ll move into a natural rotation.
• Also for big batches, after it cools, place a gallon size bag into a pitcher and fold it over the top. This makes it super easy to fill your bags. Lay flat in the freezer. A cookie sheet works great for this, then once frozen it stacks and stores really well.
• We also save quart sized yogurt containers to use for freezing.
• If you’re adding cinnamon, add it to the sauce at the end, not to the apples in the beginning.
• Crispins are typically quite large, sometimes I’ll more than quarter them just to keep all the apple chunks similar in size.

Print

Sugarless 3 Step Applesauce

Naturally sweet delicious apple sauce, no sugar added.

Course Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 64

Calories 81kcal

Author Chellie Schmitz

Ingredients

• 1/2 cup water
• 22 pounds Crispin apples this is equivalent to a 1/2 bushel. Also known as Mutsu apples.
• Cinnamon optional

Get Recipe Ingredients

Instructions

• Quarter the apples, no need to peel or core.
• Working in batches, place the water and apples in a large pot or pan.
• Cover and place over medium heat. Cook until apples break down, about 20-30 minutes.
• When the apples are soft, run them through a Kitchenaid with the fruit and vegetable strainer attachment, or use a food mill to separate the seeds/skins from the apples.
• Add cinnamon, if using, and stir.
• Store in the fridge or freezer.

Video

Notes

This recipe is to make a big batch and freeze. You can easily cut this recipe down to smaller batches. For just a single batch that would feed 6 or so people, use 6-8 apples. 

Cinnamon is optional and depends on your preferences. I just add a tablespoon at a time until it’s to my liking.

To freeze: After sauce is completely cooled, put it in gallon size ziplock bags, and lay flat in the freezer. Storing it this way, it thaws quite quickly. Alternatively, you can use mason jars. To serve, thaw in the refrigerator.

 

Nutrition

Calories: 81kcal | Carbohydrates: 22g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 167mg | Fiber: 4g | Sugar: 16g | Vitamin A: 84IU | Vitamin C: 7mg | Calcium: 9mg | Iron: 1mg

Enjoy making your applesauce! I’d love to see your results, add them to my Facebook page, or tag me on Instagram @artfrommytable. While you’re there be sure to check out my “Instagram Stories” where I often share step by step recipes.

The post Sugarless 3 Step Applesauce appeared first on Art From My Table.

Keeping Cilantro Fresh

Guess how old this cilantro is–

This post may contain affiliate links

Did you guess? Okay, IT IS 10 DAYS OLD! Can you even believe it? It looks pretty fresh right? Like I just picked it up today.

Cilantro is a staple at our house. I probably use it mostly in guacamole, but I’ve also added it to salads, salsas, thai dishes, or used it as a garnish. I usually end up throwing at least half of it away because it goes bad before I can use it all. Thankfully, it’s not that expensive, but still I just hate throwing food away!

No  more waste!

Not anymore! Now I’ve figured out the secret to keeping it fresh for a couple of weeks! There’s nothing like reaching for your cilantro to finish off your dish and finding it mush. Ick! How disappointing.

Let me just say too, I’ve tried other methods. Such as~

• storing it in a plastic bag, washed
• placing it in a jar of water with the top covered in plastic
• using the same jar and water method with the top uncoverd
• tupperware
• keeping it on the counter in a glass of water

But this is the one that has worked the best and for the longest for keeping cilantro fresh. I’ve had it stored this way for over 2 weeks! Pretty amazing.

Step by Step

~Rinse cilantro well under cold water.

~Dry it in a salad spinner (here’s the one I use but there are lots out there)

~Place a damp paper towel in a storage container (these containers control air supply, so they work extra good, but any will do).

~Put the cilantro in the container.

1. Cover the cilantro with another damp paper towel, then the container’s lid.
2. Pop it in the fridge!
   
   
   

Tips & Tricks

• If you don’t have a salad spinner, blot the cilantro dry with paper towels, or let them air dry for a little while. Too much moisture is bad.
• Don’t crowd the cilantro. I usually use 2 containers for 1 bunch of cilantro. This gives it more room to breathe.
• This method is also perfect for parsley and other fresh herbs.

There you have it friends! Enjoy your cilantro and other fresh herbs for much longer, it’ll be kinder to your budget too!! 🙂

The post Keeping Cilantro Fresh {for weeks!} appeared first on Art From My Table.

Raise your hand if you like pickles! Me too! It’s no secret that I love easy recipes that are fresh and natural. Have you seen my Grilled Corn on the Cob Recipe or my Fresh Cherry Salsa?

These Overnight Pickles are exactly that and oh so delicious! Of course they are better than store bought because they are all natural– but they also have a different flavor than store bought because they aren’t canned.

They are a bit more mild and that makes them pair perfectly with just about anything because they’re not overpowering.

Key Ingredients

• Cucumbers– If you have garden fresh, they are the BEST! There are a few varieties of cucumbers and the ones with the most flavor and most benefits are the smaller ones meant for pickling. Sometimes they are referred to as “salad cucumbers” in the store.
  
• Onions– I like Vidalia or sweet– any will do. Red onions are more mild, but will also color your water.
  
• Garlic– use as much as you like
  
• Dill– Fresh is best, either from your garden or the produce department. Dried dill could be used in a pinch, but you’ll need much less.
  
• Vinegar– Plain ol’ white vinegar
  
• Sugar and Salt– Flavors and acts as a preservative.

How To Make Overnight Pickles

STEP ONE: PREPARE THE VINEGAR SOLUTION

1. Add the sugar, salt, vinegar and water to a saucepan.
   
2. Heat on the stove, over low heat, stirring occasionally, just to dissolve the sugar and salt. Allow to cool while you prepare the cucumbers.

STEP TWO: PREPARE THE CUCUMBERS

1. Cut the cucumbers into your desired shape, slice the onions and peel the garlic.
   
2. Fill Mason Jars cucumbers, onions, garlic and dill. Pack them in.
   
3. Pour the vinegar solution into the jars with the veggies.
   
4. Cover the jars, and place them in the refrigerator. They’ll be ready to enjoy in about 24 hours.

These are NOT canned pickles. Therefore, they are much easier and quicker to make! I have nothing against canning, as a matter of fact, I can’t wait to get to that season of my life.

Expert Tips

• This recipe makes about 2 quart size jars of pickles. The number of pickles you need will depend on the size of your cucumbers. I can usually get 1-2 in each jar.
  
• Slice the pickles into spears, or rounds. You can make them as thin or thick as you want. You can even do whole pickles.
  
• A Mandoline Slicer works perfectly for getting every slice the same size. I love mine, but proceed with caution! Full Disclosure, I got stitches once from it!! I highly recommend the cut resistant gloves while using.
  
• Wide mouth mason jars work best because it’s easier to get the cucumbers in and out.
  
• There is such a small amount of sugar in these that I don’t worry about it, however, if you want to go sugar free, you can use a stevia based sweetener. I’ve made these with Truvia before (cut the amount in half) and they taste fine, but the vinegar solution does look a little cloudy.
  
• To make them sweeter, increase the sugar.
  
• If you like spicy, add red pepper flakes to your jars.

Serving Suggestions

We absolutely love these straight out of the jar, and they don’t last long with my hungry family! We bring them to potlucks and I always come home with empty jars.

You can also use them on burgers or these French Dip sliders, or use them in this Dill Pickle Wrap Dip. However you eat them, they are delicious!

WHY YOU’LL LOVE THIS RECIPE

NO CANNING!
Quick and Easy!
Just a handful of ingredients.

Storing and Freezing

Overnight Pickles should be refrigerated, and stored in the refrigerator. They will keep for 4-6 weeks–they never last that long in our fridge though because we devour them!

I don’t recommend freezing pickles, they are best served fresh.

Video

If you’d prefer to watch this recipe, check out my YouTube video!

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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Overnight Refrigerator pickles

delicious homemade pickles in just 24 hours.

Course condiment, Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Chill time 1 day day

Total Time 1 day day 15 minutes minutes

Servings 8

Calories 35kcal

Author Chellie Schmitz

Cost $8

Equipment

• mason jars
• medium sauce pan
• Mandoline optional

Ingredients

• 2-3 cucumbers sliced into rounds or spears
• 1/2 onion sliced into half moons
• 2 cloves garlic peeled, or more depending on preference
• 1 bunch of dill
• 3 cups water
• 3/4 cup distilled white vinegar
• 2 1/4 tsp salt
• 3 Tbs sugar

Get Recipe Ingredients

Instructions

• Combine water, vinegar, sugar, and salt into a medium saucepan and turn heat to low. Heat and stir occasionally until sugar and salt is dissolved. Allow to cool while you prepare cucumbers and veggies.
• Place sliced cucumbers, onions, garlic and dill into a quart size mason jar, or other container. Pack it in tight.
• Pour the vinegar solution over the cucumbers, making sure they are covered, and seal with lids. Place in the refrigerator. Ready to serve in 24 hours.

Notes

• This recipe makes about 2 quart size jars of pickles. The number of pickles you need will depend on the size of your cucumbers. I can usually get 1-2 in each jar.
• Slice the pickles into spears, or rounds. You can make them as thin or thick as you want. You can even do whole pickles.
• A Mandoline Slicer works perfectly for getting every slice the same size. I love mine, but proceed with caution! Full Disclosure, I got stitches once from it!! I highly recommend the cut resistant gloves while using.
• If you want to go sugar free, you can use a stevia based sweetener. I’ve made these with Truvia before (cut the amount in half) and they taste fine, but the vinegar solution does look a little cloudy.
• To make them sweeter, increase the sugar.
• If you like spicy, add red pepper flakes to your jars.

Nutrition

Calories: 35kcal | Carbohydrates: 7g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.004g | Sodium: 661mg | Potassium: 117mg | Fiber: 1g | Sugar: 6g | Vitamin A: 64IU | Vitamin C: 3mg | Calcium: 18mg | Iron: 0.2mg

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The post Overnight Refrigerator pickles appeared first on Art From My Table.

Whoever came up with Gogurts™ is a genius, wouldn’t you agree? A great tasting healthy snack that travels well and the kids LOVE! Since I love to make stuff from scratch, I decided to make our own version of on-the-go yogurt. Check out these DIY Yogurt Tubes!

If you love the idea of a healthy on the go snack for your kids but want to do without the preservatives and dyes, you NEED to try these! They are good for you and perfect for school lunches or snacks.

I know when we think about on-the-go yogurt, we really have the kids in mind, but friends, you might be hiding your favorite flavors from the kids… YOU will love these DIY Yogurt Tubes too!!

One morning, I experimented with several flavors, and stocked the freezer up with these babies. They are super versatile, and I’m sure you can come up with your own variations, the possibilities are endless. Here’s what I made:

• Lemon Blueberry
• Tropical
• Raspberry Banana
• Strawberry Lime
• Kiwi Lime
• Chocolate Peanut butter

My personal favorites were the Raspberry Banana and the Chocolate Peanut butter.

A few recipe notes~ 

• I use my Vitamix to blend these, however, a blender or food processor works too, I used a food processor in the video so you can see they both work great.
• I used Greek yogurt, because of the added protein. If you choose to use regular yogurt you probably won’t need to thin it out with milk.
• Most of the recipes use Vanilla flavored Greek yogurt, we just happen to be fans of vanilla, however, I do buy the all natural or organic brands.
• Use fresh or frozen fruit, either works!
• You can use plain yogurt as well, if it’s not quite sweet enough for your tastes, add a tablespoon or 2 or honey.
• For pouring, I found it easiest to pinch the pouch open with my thumb and forefinger and pour the yogurt mixture. from a measuring cup with a spout. You can also use a funnel. I poured the contents from my Vitamix into a measuring cup, because the spout on the Vitamix is too large.
• We keep them in the freezer for optimal freshness. Plus the kids feel like they are eating ice cream. 🙂

Here’s where to buy the pouches:

These are the ones I used, they are $6.99 on Amazon.

If you like a re-usable option, they have these silicone molds for $10.95

More tasty snacks:

• Frozen Yogurt Bark
• Granola fruit cups
• Avocado BLT Pinwheels
• Healthy Banana Split

Print

DIY Yogurt Tubes

Make your own yogurts on the go! Perfect for picnics or school lunches.  They freeze well too!

Course Snack

Cuisine American

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Total Time 10 minutes minutes

Servings 4

Calories 67kcal

Author Chellie Schmitz

Equipment

• food processor
• zipzicle ice pop pouches

Ingredients

Bludberry Lemon

• 1 cup plain non fat Greek yogurt
• 1 cup blueberries, fresh or frozen
• Juice of one lemon
• 1-2 tbsp honey

Tropical

• 1 cup vanilla Greek yogurt
• 1/3 cup mango
• 1/2 cup pineapple
• 1/2 banana
• 1/3 cup unsweetened coconut flakes

Raspberry Banana

• 1 cup vanilla Greek yogurt
• 1 cup raspberries
• 1/2 banana
• 1/4 cup milk

Strawberry Lime

• 1 cup non fat plain Greek yogurt
• 1 cup strawberries
• juice of 1 lime
• 1 tbsp honey

Chocolate Peanut Butter

• 1 cup vanilla Greek yogurt
• 2 tbsp cocoa powder
• 1/4 cup all natural peanut butter
• 1/4 cup milk

Kiwi Lime

• 1/2 cup vanilla Greek yogurt
• 2 cups kiwi
• juice of 1 lime

Get Recipe Ingredients

Instructions

• Place ingredients into a blender or food processor and process on high until thoroughly combined.
• Pour into pouches.  Can be stored for 3-4 days in the refrigerator or 6 months in the freezer. 

Video

Notes

Fresh or frozen fruit may be used.  If you use frozen, the mixture will be thicker and you may need to add milk to make it pourable.  I used all fresh fruit in these recipes. 

Nutrition information on these is approximate.

Nutrition

Calories: 67kcal | Carbohydrates: 11g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 19mg | Potassium: 99mg | Fiber: 1g | Sugar: 10g | Vitamin A: 20IU | Vitamin C: 4mg | Calcium: 55mg | Iron: 1mg

The post DIY Yogurt Tubes ~ All natural homemade appeared first on Art From My Table.

Jam Jar Salad Dressing Recipes

Homemade salad dressing is much healthier for you than store bought. The first time I made my own dressing, I was amazed at how easy it was. I seriously thought– I never need to buy a bottle again! Now it has been years that I’ve been making my own and I really don’t think twice about it.

I love using jam jars to make the dressing for a couple reasons. 1)  I’m not creating extra dirty dishes. 2)  Just shake it up to mix it. 3) They look pretty!

Along with the 4 Jam Jar Salad Dressing Recipes, I’ll share the basic parts of homemade dressing, and you’ll be well on your way to creating all sorts of your own concoctions! The freshest ingredients, all natural, no preservatives… ready to get started?

Today’s recipes:

• Balsamic Vinaigrette
• Lemon Garlic
• Asian Sesame Ginger
• Creamy Blue Cheese

Balsamic Vinaigrette

• 1 cup olive oil
• 1/3 cup balsamic vinegar
• 1 Tbs dijon mustard
• a splash of 100% maple syrup
• Place all ingredients in the jar, shake to combine

*Balsamic is my #1 go to salad dressing, it’s good on everything! We eat it on a garden salad as well as green salads with fresh seasonal fruit. We also love this on a salad with apples, dried cranberries, goat cheese, caramelized onions and walnuts. Mixing fresh fruit, dried fruit and nuts is one of my favorite salad varieties.

Lemon Garlic

• 1/2 cup olive oil
• 2-3 Tbs freshly squeezed lemon juice
• 1 tsp honey
• 1 clove fresh garlic, minced
• salt and pepper to taste
• Place all ingredients in the jar, shake to combine

*Like the balsamic, this is a great go-to dressing as well. It’s fantastic on either a green salad with vegetables, or a green salad with fresh seasonal fruit. Try adding quinoa for extra favor and protein.

Asian Sesame Ginger

• 1/4 cup canola oil
• 1/4 cup toasted sesame oil
• 1/4 cup rice vinegar
• 1 tsp fresh ginger, grated
• 1 tsp honey
• 1 1/2 tsp sesame seeds
• toast sesame seeds in a dry non-stick skillet until golden, 7-8 minutes
• Place all ingredients in the jar, shake to combine

*If you love Asian flavors, this is a wonderful way to just change up the flavor of your salad without changing the ingredients. However, for more of an Asian flare altogether, I like this Asian salad with quinoa, which stores great in a Mason jar for easy travel.

Creamy Blue Cheese

• 1/2 cup plain greek yogurt
• 1/4-1/2 cup buttermilk (depending on desired consistency)
• juice of a half of a lemon, freshly squeezed
• 1 clove garlic, minced
• 4 oz blue cheese, crumbled
• salt and pepper to taste
• Place all ingredients in a jar and shake well to combine

*If you’re craving creamy, top off your regular salad with the blue cheese dressing. It’s also fantastic on a Cobb salad, or a BLT salad .

Now that you have the jam jar salad dressing recipes, let’s break it down a little further.

what you need for basic dressing:

• 3 parts oil
• 1 part acid
• optional mix ins

See? Dressing can be as easy as only 2 ingredients!

Notes:

• For tangier dressing, up the proportions to 2 to 1
• Olive oil is an excellent choice for the oil, you can also find it infused
• Acid consists of vinegar or citrus juices such as red white vinegar, white wine vinegar, balsamic vinegar, rice vinegar, lemon juice… and the list goes on.
• On my busiest days, I’ve been known to use only olive oil and balsamic vinegar, and it still tastes great!

Have you ever been to one of those oil and vinegar tasting rooms? Oh my deliciousness! There are countless options of infused oils and vinegars.

So, there you go! 4 Jam Jar Salad Dressing Recipes to get you started! Have fun making your own healthy dressings. Be sure to check back in and let me know which one is your favorite, or what you come up with on your own!

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4 Jam Jar salad dressing recipes {in two minutes}

4 super easy all-natural salad dressings that will take you just a few minutes to make!

Course condiment, Side Dish

Cuisine American

Prep Time 2 minutes minutes

Cook Time 0 minutes minutes

Total Time 2 minutes minutes

Servings 12

Calories 234kcal

Author Chellie Schmitz

Equipment

• jam jars

Ingredients

Balsamic Vinaigrette

• 1 cup olive oil
• 1/3 cup balsamic vinegar
• 1 Tbs dijon mustard
• 1 tsp pure maple syrup

Lemon Garlic

• 1/2 cup olive oil
• 2-3 Tbs freshly squeezed lemon juice
• 1 clove garlic minced
• 1 tsp honey

Asian Sesame Ginger

• 1/4 cup canola oil
• 1/4 cup toasted sesame oil
• 1/4 cup rice vinegar
• 1 1/2 tsp sesame seeds toasted
• 2 tsp fresh ginger grated
• 1 tsp honey

Creamy Blue cheese

• 1/2 cup plain greek yogurt
• 1/4-1/2 cup buttermilk depending on desired consistency
• Juice from 1/2 lemon
• 1 clove garlic
• 4 oz blue cheese crumbled
• salt and pepper to taste

Get Recipe Ingredients

Instructions

• For each dressing recipe, place all the ingredients into a jar.
• Shake well to combine.
• Enjoy!!

Notes

Nutrition info on this recipe may not be accurate due to the automatic calculations taking all the info in consideration. 

 

Nutrition

Calories: 234kcal | Carbohydrates: 4g | Protein: 3g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 8mg | Sodium: 156mg | Potassium: 51mg | Fiber: 1g | Sugar: 3g | Vitamin A: 80IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 1mg

The post 4 Jam Jar salad dressing recipes {in two minutes} appeared first on Art From My Table.

I haven’t met a single person that doesn’t like a Rotisserie chicken. They are so convenient to pick up at your local grocer and plop on the table. But how about taking it up a notch with an easy roasted chicken that you prepared at home yourself? The key word here is easy!  I promise you, this doesn’t take that long to make, and your family and friends will be impressed.

Easy Roasted Chicken

There are a couple of things you can do to make this chicken extra special, but today, I’ll share a real basic recipe that’s still loaded with flavor. Roasted chicken just might become a staple for you! Whole chickens are pretty easy to find and quite affordable.

All you need for this easy roasted chicken:

• A whole chicken
• 3-4 oranges, sliced in halves
• 100% orange juice
• honey (local if you can)
• olive oil
• dried rosemary
• dried thyme
• salt & pepper

You probably have most of it in your pantry already. 🙂

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Place the bird in a 9 x 13 inch pan, or a roasting pan breast side up. Tie the legs together with kitchen twine if needed. Combine orange juice and honey and whisk well, set aside for a moment. Rub some olive oil all over the bird, and sprinkle some salt, pepper, dried rosemary and thyme and rub it in. Place the orange halves around the bird, and one or two halves inside the cavity. Pour the orange juice mixture over the top of the bird.

Bake that bird!

First you’ll bake the bird covered really well in foil. Later, remove the foil and let it finish, that way it will get nice and golden brown on the top, but remain juicy on the inside. You can baste it with the juices from the pan along the way.

Hot Tip!!!

I highly recommend an oven proof meat thermometer. You don’t have to use one, but I have to say, every time I do, my bird turns out perfect. The trick to the thermometer is to get it placed in exactly the right spot. The most significant thing I learned from using a thermometer is that most people cook their chickens (and turkeys) way too long. The result–dry meat. It probably doesn’t need to cook as long as you think it does. If you don’t have one, use the following guidelines, but take notes, so you’ll know for the next time how to tweak it. But if you can, get a thermometer! You won’t regret it!

Stage 1

Roast the chicken covered at 275 for 10 minutes for each pound. So, if it’s a 5 pound chicken, you’ll roast for 50 minutes.

Stage 2

Uncover the chicken, baste it with the juices. Turn the oven up to 350. Return the chicken to the oven for an additional 15-20 minutes or so for a five pound chicken. Obviously, longer with a larger chicken. This is where the oven proof thermometer comes in really handy. It stays in the bird while cooking and will let you know when to take it out.

Let the chicken rest (cover to keep warm) for 15 minutes before carving! Enjoy!!

What to do with all those chicken bones? Why not make some homemade chicken broth?

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Easy Roasted Chicken with Orange Glaze

This whole roasted chicken comes together easily with a lovely orange glaze.

Course Main Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 6

Calories 114kcal

Author Chellie Schmitz

Cost $8

Equipment

• 9×13 baking dish

Ingredients

• 5 pound A whole chicken
• 3-4 oranges sliced in halves
• 1 cup orange juice 100% juice
• 1/4 cup honey local if you can
• 1 tablespoon olive oil
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

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Instructions

• Preheat the oven to 275°
• Place the bird in a 9 x 13 inch pan, or a roasting pan breast side up. Tie the legs together with kitchen twine if needed.
• Combine orange juice and honey and whisk well, set aside. Rub olive oil all over the bird, sprinkle salt, pepper, dried rosemary, and thyme, and rub it in. Place the orange halves around the bird, and one or two halves inside the cavity. Pour the orange juice mixture over the top of the bird.
• Cover the chicken in foil, and roast for 10 minutes per pound. I used a 5 pound chicken, so it was 50 minutes.
• After the inital cooking time, uncover the chicken and baste it with the juices. Turn the oven up to 350°. Return the chicken to the oven for an additional 15-20 minutes or until the internal temperature is 165°. An oven thermometer is very helpful.

Notes

I used a 5 pound chicken in this recipe, the timing was 50 minutes covered, and 15 minutes uncovered.  Ovens vary, so use a thermometer for accuracy. 

Nutrition

Calories: 114kcal | Carbohydrates: 24g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 195mg | Potassium: 212mg | Fiber: 2g | Sugar: 21g | Vitamin A: 235IU | Vitamin C: 56mg | Calcium: 34mg | Iron: 1mg

The post Easy Roasted Chicken with Orange Glaze appeared first on Art From My Table.

Of course I could just buy actual chocolate milk, but again, I don’t know for sure what type of chocolate was used to flavor it, and oh the sugar!!

My kids have never ‘handled’ their sugar well, that’s one of the reasons I’ve always limited them.

My fault I suppose because this has been my habit ever since they were born. My firstborn didn’t have a cookie until he was 2 and it’s because he swiped it off the table at a gathering.

Yes! I’m that mom. Well, I’ve relaxed (a little) since then. 🙂  Today I bring you a home made Chocolate Milk Mix.

This recipe is pure and simple–only 2 ingredients (not including the milk).

My inspiration for this recipe really comes from my husband. he is a runner.

He runs a couple marathons each year, and while he’s training, his favorite recovery drink is chocolate milk.

He would buy a giant container of Nesquick or something like it from Costco. After every run, this is his go to.

After all his research he has found that this is the best recovery for your body after a hard work out.

Mainly it’s because of the protein and vitamins you find in good old fashioned milk. But your body also needs carbohydrates. The chocolate and sugar are just delicious.

This mix is awesome cold or hot! So once winter hits, it’ll be perfect for that hot cocoa your kids want after playing in the snow.

You can use this inside homemade Hot Cocoa Bombs!

I like to add a couple teaspoons to my coffee. Easy peasy mocha!!

To make the mix, use 1 part Cocoa (like what you would use in baking, unsweetened) to 2 parts sugar. Isn’t that easy? Mix it well and store it in a jar. To serve it, put about 2 teaspoons in a glass.

Add just a smidgen or so of boiling water. This will help it to mix well and not get clumpy.

Stir that good, then add your cold milk and continue to stir until combined.

Of course you can adjust the amount of mix that you use to your taste. You can also adjust the amount of sugar or cocoa to your liking. It’s really pretty versatile. Make it hot, cold, add berries for  delicious smoothie, add it to ice cream for a milkshake, the possibilities are endless! 🙂

How about you? Do you have a favorite recovery drink after a hard work out?

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Chocolate Milk Mix

A homemade version of hot cocoa, much better for you without all the preservatives

Course Beverage

Cuisine American

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Total Time 5 minutes minutes

Servings 48

Calories 12kcal

Author Chellie Schmitz

Ingredients

• 2/3 cup sugar
• 1/3 cups cocoa powder

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Instructions

• Combine sugar and cocoa powder and store in an airtight container.
• To serve, place 2 heaping teaspoons of chocolate mix into a glass.
• Add 1 ounce boiling hot water, stir.
• Fill glass with Milk.
• Enjoy!

Nutrition

Calories: 12kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 9mg | Fiber: 1g | Sugar: 3g | Calcium: 1mg | Iron: 1mg

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