Blog - Everyday Eileen

Cranberry Pumpkin Oat Bars

September 7, 2024 Leave a Comment

Cranberry Pumpkin Oat Bars is a soft-baked, incredibly flavorful, easy snack. Enjoy the warm flavors from creamy pumpkin puree, crunchy oats with pumpkin pie spice with a hint of sweetness from sweet dried cranberries for a hearty breakfast bar.

Sliced cranberry pumpkin bars on a tray.

For specifics on the recipe use the table of contents to click on sections of the recipe.

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Why you'll love this recipe

Cranberry Pumpkin Oat Bars are easy to prepare at home and very affordable.
The oat bar recipe is very adaptable to vary the ingredients.

Ingredient List

Ingredients to make cranberry pumpkin oat bars.

As an Amazon Associate, I earn from qualifying purchases.

rolled oats - While recipe testing, rolled oats worked the best.
all-purpose flour
granulated sugar
pumpkin pie spice
baking soda
salt
baking powder
pumpkin puree - Be sure to use pumpkin puree and not pumpkin pie filling.
whole milk
unsalted butter
pure vanilla extract
dried cranberries
pumpkin seeds
non-stick cooking spray

Equipment

Instructions

This is an overview of the recipe. The full instructions are below in the recipe card.

Preheating oven to 350°F. Spray baking pan with non-stick baking spray and place parchment paper in the bottom of pan.

A bowl with a dry mixture of ingredients to make cranberry pumpkin oat bars.

Whisk dry ingredients together.

A bowl of pumpkin puree and milk being combined for a cranberry pumpkin oat bar.

In a separate bowl, whisk wet ingredients.

Dry ingredients mixed with pumpkin puree, dried cranberries, and pumpkin seeds to make pumpkin oat bars.

Add pumpkin mixture, dried cranberries, and pumpkin seeds to the oat mix.

A mixture of cranberry pumpkin oat bars in a baking pan ready to go in the oven.

Pour batter into the prepared baking pan. Bake for 30 minutes.

Sliced pumpkin oat bars with cranberries on a baking sheet.

Eileen's Tips for Success

Use pumpkin puree which is pure pumpkin. Be sure not to use pumpkin pie filling which has additional seasonings.
Homemade pumpkin pie spice can replace a pre-packed spice mix.
Be sure to spray the pan with non-stick spray and use parchment paper to ensure the oat bars do not stick to the pan.

Variations

Do you want to change up this recipe? Here are some ways to change the flavor of this dish.

Oats: Gluten-free oats can replace rolled oats.
Dried Fruit: Any dried fruit can be used that will blend with the pumpkin flavor such as dried blueberry or apricot.
Seeds: Try pepitas.
All-Purpose Flour: Try splitting the flour with half whole wheat flour
Sweetener: Brown sugar or coconut sugar can be used instead of granulated sugar.

Make ahead, storage, and freezer tips

Storage - Pumpkin oat bars can be kept in an airtight container in the refrigerator for 3-4 days. Make a double batch and freeze some for later.

Freezer: To freeze the pumpkin oat bars, flash-freeze the squares for about 30 minutes.

Then place the bars in a freezer safe container. I separate the bars with wax paper so it is easy to pull them out of the storage container.

Take the bars at night and let them defrost in the refrigerator overnight.

Sliced cranberry pumpkin oat bars sliced on a baking tray.

Similar recipes

I love any comments or questions, please feel free to leave them below.

Keep up to date with recipes by following me on:

FACEBOOK INSTAGRAM, PINTEREST, TWITTER

Thank you for your continued support. I am forever grateful.

Eileen xo

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.

📖 Recipe

Breakfast oat bars sliced and ready to be eaten.

Cranberry Pumpkin Oat Bars

Cranberry Pumpkin Oat Bars are full of flavor, hearty, and a great snack or breakfast bar. The breakfast bars are soft and chewy breakfast bar. Always a hit with everyone who tries them. Made with just a few simple ingredients to make affordable breakfast bars that also freeze well.

Print Pin Rate

Course: Breakfast/Snack

Cuisine: American

Keyword: cranberry pumpkin bars, pumpkin oat bars

Prep Time: 10

Cook Time: 30

cooling time: 15

Total Time: 55

Servings: bars

Calories: 126kcal

Author: Eileen Murphy Kelly

Equipment

As an Amazon Associate I earn from qualifying purchases
9x13 inch casserole dish
Parchment Paper
Stainless Steel Mixing Bowls
Measuring Spoons and Cups
Wooden Spoon
Whisk

Ingredients

2 cups rolled oats Note 1
½ cup all-purpose flour Note 2
2 Tablespoon granulated sugar
1 Tablespoon pumpkin pie spice
½ teaspoon baking soda
½ teaspoon salt Note 3
¼ teaspoon baking powder
1 cup pumpkin puree
½ cup whole milk Note 4
1 Tablespoon unsalted butter melted Note 3
1 teaspoon pure vanilla extract
½ cup dried cranberries
⅓ cup pumpkin seeds
non-stick cooking spray

Instructions

Preheat the oven to 350°F. Spray a 9" by 13" baking pan with non-stick cooking spray. Place a piece of parchment paper in the bottom of the pan to help prevent sticking. Set aside.
In a medium-sized mixing bowl, whisk together the dry ingredients; 2 cups rolled oats, ½ cup all-purpose flour, 2 Tablespoons granulated sugar, 1 Tablespoon pumpkin pie spice, ½ teaspoon baking soda, ½ teaspoon salt, and ¼ teaspoon baking powder.
In a separate medium-sized mixing bowl, combine the wet ingredients; stir together 1 cup pumpkin puree, ½ cup whole milk, 1 Tablespoon melted unsalted butter, and 1 teaspoon pure vanilla extract until creamy and well combined.
Carefully mix the wet mixture into the bowl of dry ingredients.
Fold in ½ cup dried cranberries and ⅓ cup pumpkin seeds.
Pour the batter into the prepared baking pan. Smooth the mixture so it's evenly spread.
Bake in the preheated oven for 30 minutes. The mixture will be set and baked through.
Let the mixture cool at least 15 minutes before slicing and serving.

Notes

Be sure to check Variations, Expert Tips, and FAQs above with important tips and questions that can help make a delicious recipe.

Note 1: For best results use old-fashioned rolled oats not instant oats. Gluten-free oats can be used.

Note 2: Whole wheat flour can be used.

Note 3: If using salted butter, no need to add additional salt.

Note 4: We use low-fat milk. Use your favorite milk type.

Storage - Pumpkin oat bars can be kept in an airtight container in the refrigerator for 3-4 days. Make a double batch and freeze some for later.

Freezer: To freeze the pumpkin oat bars, flash-freeze the squares for about 30 minutes.

Then place the bars in a freezer safe container. I separate the bars with wax paper so it is easy to pull them out of the storage container. The pumpkin oat bars can be kept in the freezer for up to 2 months.

Take the bars at night and let them defrost in the refrigerator overnight

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Don’t forget to shop at the Everyday Eileen store on Amazon

Nutrition

📖 Recipe

Cranberry Pumpkin Oat Bars

Print Pin Rate

Course: Breakfast/Snack

Cuisine: American

Keyword: cranberry pumpkin bars, pumpkin oat bars

Prep Time: 10

Cook Time: 30

cooling time: 15

Total Time: 55

Servings: bars

Calories: 126kcal

Author: Eileen Murphy Kelly

Equipment

As an Amazon Associate I earn from qualifying purchases
9x13 inch casserole dish
Parchment Paper
Stainless Steel Mixing Bowls
Measuring Spoons and Cups
Wooden Spoon
Whisk

Ingredients

2 cups rolled oats Note 1
½ cup all-purpose flour Note 2
2 Tablespoon granulated sugar
1 Tablespoon pumpkin pie spice
½ teaspoon baking soda
½ teaspoon salt Note 3
¼ teaspoon baking powder
1 cup pumpkin puree
½ cup whole milk Note 4
1 Tablespoon unsalted butter melted Note 3
1 teaspoon pure vanilla extract
½ cup dried cranberries
⅓ cup pumpkin seeds
non-stick cooking spray

Instructions

Preheat the oven to 350°F. Spray a 9" by 13" baking pan with non-stick cooking spray. Place a piece of parchment paper in the bottom of the pan to help prevent sticking. Set aside.
In a medium-sized mixing bowl, whisk together the dry ingredients; 2 cups rolled oats, ½ cup all-purpose flour, 2 Tablespoons granulated sugar, 1 Tablespoon pumpkin pie spice, ½ teaspoon baking soda, ½ teaspoon salt, and ¼ teaspoon baking powder.
In a separate medium-sized mixing bowl, combine the wet ingredients; stir together 1 cup pumpkin puree, ½ cup whole milk, 1 Tablespoon melted unsalted butter, and 1 teaspoon pure vanilla extract until creamy and well combined.
Carefully mix the wet mixture into the bowl of dry ingredients.
Fold in ½ cup dried cranberries and ⅓ cup pumpkin seeds.
Pour the batter into the prepared baking pan. Smooth the mixture so it's evenly spread.
Bake in the preheated oven for 30 minutes. The mixture will be set and baked through.
Let the mixture cool at least 15 minutes before slicing and serving.

Notes

Be sure to check Variations, Expert Tips, and FAQs above with important tips and questions that can help make a delicious recipe.

Note 1: For best results use old-fashioned rolled oats not instant oats. Gluten-free oats can be used.

Note 2: Whole wheat flour can be used.

Note 3: If using salted butter, no need to add additional salt.

Note 4: We use low-fat milk. Use your favorite milk type.

Storage - Pumpkin oat bars can be kept in an airtight container in the refrigerator for 3-4 days. Make a double batch and freeze some for later.

Freezer: To freeze the pumpkin oat bars, flash-freeze the squares for about 30 minutes.

Take the bars at night and let them defrost in the refrigerator overnight

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Don’t forget to shop at the Everyday Eileen store on Amazon

Nutrition

Ricotta Spinach Stuffed Chicken

September 5, 2024 Leave a Comment

This Ricotta Spinach Stuffed Chicken is a delicious one pot meal that's perfect for a family dinner. Tender and juicy chicken breasts are stuffed full with a cheesy spinach mixture, and then roasted with tomatoes.

Chicken breasts stuffed with riciotta cheese and spinach.

For specifics on the recipe use the table of contents to click on sections of the recipe.

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Why you'll love this recipe

This recipe is easy enough for a busy weeknight but also gourmet enough to make for guests.
You only need simple ingredients, so you don't have to worry about spending a lot of money at the grocery store.
This baked chicken recipe is also so easy to make that even beginners can make it.

Ingredient List

Ingredients to make ricotta spinach stuffed chicken breasts.

As an Amazon Associate, I earn from qualifying purchases.

fresh baby spinach
ricotta cheese
Parmesan cheese
fresh garlic cloves
dried oregano
black pepper
salt
boneless skinless chicken breasts
cherry tomatoes
olive oil
fresh parsley

Equipment

Instructions

This is an overview of the recipe. The full instructions are below in the recipe card.

Preheat the oven to 375°F (190°C).

A large silber bowl with ingredients to make ricotta spinach stuffing for chicken.

In a mixing bowl combine the baby spinach, ricotta cheese, parmesan cheese, minced garlic, oregano, salt, and black pepper.

A boneless chicken breast sliced open to be stuffed with a ricotta spinach filling.

Lay the chicken breasts flat on a cutting board and make a horizontal cut through the center of each, creating a pocket without cutting all the way through.

Boneless chicken breasts stuffed with a ricotta spinach stuffing.

Stuff each chicken breast with about tablespoons of the ricotta-spinach mixture, ensuring an even distribution.

Boneless chicken breast stuffed with spinch and ricotta cheese.

In a large oven-safe skillet, heat olive oil over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes on each side or until golden brown.

A cast iron pan with stuffed chicken breasts with tomatoes.

Scatter the halved cherry tomatoes around the chicken in the skillet.

Ricotta Spinach Chicken Breasts in a cast iron pan.

Bake in the oven for 25-30 minutes or until the chicken is cooked through. Garnish with fresh parsley before serving.

A large plate with a stuffed rigotta spinach chicken breast.

Eileen's Tips for Success

If you don't have baby spinach, you can use regular spinach, just give it a rough chop before adding it to the ricotta mixture.
Don't cut the chicken breasts all the way through. The chicken needs a pocket in the middle and one side of the chicken needs to remain closed.
Use a cast iron skillet or any oven-safe skillet for this recipe.

Frequently Asked Questions

What should the internal temperature of cooked chicken?

Chicken so be cooked until it reaches 165°F. When you are cooking stuffed breasts, make sure that you check the temperature of the actual chicken and not the ricotta mixture.

How do I keep the stuffing from coming out of these chicken breasts?

It's natural for some of the cheese mixture will ooze out of the chicken breasts. If you want to try to prevent that, you can use toothpicks to hold the slit side of the chicken together while they bake.

Variations

Do you want to change up this recipe? Here are some ways to change the flavor of this dish.

If your family likes a touch of heat, you can add some crushed red pepper flakes to your ricotta mixture for a little heat.
Does your family love cheese? Try adding some additional mozzarella and parmesan to the top of the chicken breasts in the last 5 minutes of cooking for even more cheesy goodness.

Make ahead, storage, and freezer tips

Storage - Store leftover ricotta stuffed chicken breasts in an airtight container in the fridge for up to three days.

A plate of boneless chicken breasts stuffed with spinach ricotta cheese.

Serving Suggestions

I like to serve these tender chicken breasts with a salad of potatoes such as these Homemade Mashed Potatoes or Oven Roasted Potatoes. You can also pair it with a green side dish such as these Brussels Sprouts with Prosciutto.

Similar recipes

Are you looking for more chicken recipes? If so, next time add one of these recipes to your meal plan.

I love any comments or questions, please feel free to leave them below.

Keep up to date with recipes by following me on:

FACEBOOK INSTAGRAM, PINTEREST, TWITTER

Thank you for your continued support. I am forever grateful.

Eileen xo

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.

📖 Recipe

Stuffed chicken with ricotta cheese and spinach on a plate.

Ricotta Spinach Stuffed Chicken Breasts

Elevate your dinner game with this delectable Ricotta Spinach Stuffed Chicken recipe. Succulent chicken breasts are filled with a flavorful mixture of creamy ricotta and vibrant spinach, creating a wholesome and satisfying dish that's perfect for any evening.

Print Pin Rate

Course: Main Course

Cuisine: American

Keyword: chicken stuffed with spinach and riccotta, ricotta spinach stuffed chicken breasts, spinach stuffed chicken breasts

Prep Time: 25

Cook Time: 35

Total Time: 1

Servings: servings

Calories: 595kcal

Author: Eileen Murphy Kelly

Equipment

As an Amazon Associate I earn from qualifying purchases
Stainless Steel Mixing Bowls
Cutting Board
knife
Measuring Spoons and Cups
Instant Read Thermometer

Ingredients

Spinach Ricotta Stuffing

1 cup fresh baby spinach chopped
1 cup ricotta cheese
½ cup Parmesan cheese grated
2 cloves garlic peeled and minced
1 teaspoon dried oregano
½ teaspoon black pepper
½ teaspoon salt

Chicken Breasts

4(5) ounce boneless, skinless chicken breasts Note 1
⅓ teaspoon salt
⅓ teaspoon black pepper
1 cup cherry tomatoes halved
2 Tablespoons olive oil
fresh parsley chopped, optional garnish

Instructions

Preheat the oven to 375°F (190°C).
In a medium-sized mixing bowl, combine 1 cup chopped baby spinach, 1 cup ricotta cheese, ½ cup Parmesan cheese, 2 cloves minced garlic, 1 teaspoon dried oregano, ½ teaspoon black pepper, and ½ teaspoon salt. Mix well until all ingredients are evenly incorporated.
Lay the (4) 5-ounce chicken breasts flat on a cutting board and make a horizontal cut through the center of each, creating a pocket without cutting all the way through.
Season the chicken breasts with ⅓ teaspoon salt and ⅓ teaspoon black pepper.
Stuff each chicken breast with the ricotta-spinach mixture, ensuring an even distribution.
In a large oven-safe skillet, heat 2 Tablespoons olive oil over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes on each side or until golden brown.
Scatter 1 cup halved cherry tomatoes around the chicken in the skillet.
Transfer the skillet to the preheated oven and bake for 25-30 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Remove from the oven and garnish with chopped fresh parsley.
Serve the Ricotta Spinach Stuffed Chicken hot, with the roasted cherry tomatoes. Optional, garnish with chopped fresh parsley.

Notes

Be sure to check Variations, Expert Tips, and FAQs above with important tips and questions that can help make a delicious recipe.

Note 1: 5-ounce is an average size per boneless chicken breast.

Storage - Store leftover ricotta stuffed chicken breasts in an airtight container in the fridge for up to three days.

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Don’t forget to shop at the Everyday Eileen store on Amazon

Nutrition

Apple Cider Chicken Thighs

September 1, 2024 Leave a Comment

These Apple Cider Chicken Thighs are braised in a flavorful mixture of apple cider and garlic for a delicious and easy weeknight dinner. Tender chicken thighs are cooked to perfection in the sweet and savory sauce, making for a comforting and satisfying meal.

Apple cider braised chicken over mashed potatoes.

For specifics on the recipe use the table of contents to click on sections of the recipe.

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Why you'll love this recipe

Chicken thighs are moist, tender, and budget-friendly so you don't have to spend a lot of money to make this meal.
Glazed Apple Cider Chicken Thighs are bursting with delicious apple flavor and juicy tender chicken.
It can be on the table in about 40 minutes so it's perfect for weeknights.

Ingredient List

See the recipe card below for exact measurements and details.

Ingredients to make apple cider chicken thighs with text overlay.

As an Amazon Associate, I earn from qualifying purchases.

skin on, bone in chicken thighs
garlic powder
onion powder
paprika
salt
black pepper
canola oil
yellow onion
apple cider
light brown sugar
soy sauce
Worcestershire sauce
Dijon mustard
fresh garlic
large apple -Any favorite cooking apple such as Cortland, Golden Delicious is perfect.
fresh chopped parsley, optional garnish

Equipment

Instructions

This is an overview of the recipe. The full instructions are below in the recipe card.

A stainless steel bowl with skin on chicken thighs with seasoning sprinkled over the thighs.

Step 1: In a large mixing bowl season the chicken thighs with garlic powder, onion powder, paprika, salt, and black pepper.

Chicken thighs rubbed with spices in a bowl to make apple cider chicken thighs.

Step 2: Make sure that the chicken is evenly coated.

A large saute pan with apple cider, spices to make a sauce for apple cider sauteed chicken thighs.

In a large oven-safe pan, heat 2 tablespoons of oil. Sear the chicken on both sides. Then add the cider glaze, and remaining seasonings to the pot. Bring to a boil and simmer for 5 minutes.

Chicken thighs and apples braised in an apple cider sauce.

Step 4: Add the chicken thighs and apples to the pot, and then bake uncovered in a 375-degree for 15 minutes.

A large saute pan with seated chicken thighs and apples in an apple cider sauce.

Make ahead, storage, and freezer tips

Storage - Store leftovers in an airtight container in the fridge for 2-3 days. Make sure to label and date the container for easy identification.

Reheating - To reheat, simply microwave on high for 1-2 minutes or until heated through. You can also reheat in a skillet over medium heat, stirring occasionally.

Eileen's Tips for Success

I like to use a Dutch oven for this recipe, however, if you don't have one, a heavy oven-safe pan such as a cast iron skillet.
Make sure that the oil and pot are nice and hot so that you get an even sear on both sides of the chicken.
Be sure to use apple cider, either homemade or store-bought. Do not use apple cider vinegar for this recipe.
When you are adding the apple cider, scrape the bottom of the pot well with a wooden spoon to get all the stuck-on bits off for extra flavor.

Frequently Asked Questions

What should the internal temperature of chicken thighs be?

Use an instant-read meat thermometer to make sure that your chicken thighs reach at least 165 degrees.

What kind of apple should I use?

I like to use a sweet apple, however any type of fresh apple that you have on hand will work.

Variations

Do you want to change up this recipe? Here are some ways to change the flavor of this dish.

You can add a touch of heat to your apple cider sauce by adding a dash of red pepper flakes.
You can also saute some vegetables such as bell peppers, or celery if you want to sneak some vegetables in.

A large plate with mashed potatoes topped with chicken thighs in an apple cider sauce.

Serving Suggestions

Instant Pot Mashed Potatoes

Homemade Mashed Potatoes

Instant Pot Rice

Roasted Green Beans

Cheesy Green Beans

Similar recipes

Are you looking for more chicken recipes to help you get the most out of your budget? These are some of my favorite recipes.

Check out all our chicken recipes here.

I love any comments or questions, please feel free to leave them below.

Keep up to date with recipes by following me on:

FACEBOOK INSTAGRAM, PINTEREST, TWITTER

Thank you for your continued support. I am forever grateful.

Eileen xo

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.

📖 Recipe

A plate with mashed potatoes topped with chicken thighs and apples in an apple cider sauce.

Apple Cider Chicken Thighs

Apple Cider Chicken Thighs are golden brown, tender, juicy, and crispy. The chicken is roasted with the most delicious garlic apple cider glaze that has a hint of sweetness that is balanced with spices and umami flavors. A great crowd pleasing recipe or easy weeknight meal.

Print Pin Rate

Course: Main Course

Cuisine: American

Keyword: apple cider chicken thighs, roasted cider glazed chicken thighs

Prep Time: 20

Cook Time: 20

Total Time: 40

Servings: servings

Calories: 344kcal

Author: Eileen Murphy Kelly

Equipment

As an Amazon Associate I earn from qualifying purchases
oven safe skillet
Measuring Spoons and Cups
Stainless Steel Mixing Bowls
Tongs
Instant Read Thermometer

Ingredients

4 (5) ounce skin on, bone in chicken thighs approximate size of the thighs is 5 ounces
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon salt
1 teaspoon black pepper
2-3 Tablespoon canola oil
1 small yellow onion peeled and diced
1⅓ cup apple cider note 1
⅓ cup light brown sugar
1 Tablespoon soy sauce
1 Tablespoon Worcestershire sauce
1 Tablespoon Dijon mustard
2 Tablespoon fresh garlic peeled and minced
1 large apple sliced
fresh chopped parsley or thyme optional garnish

Instructions

In a large mixing bowl, add 4(5-ounce) chicken thighs,1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1 teaspoon salt, 1 teaspoon black pepper. Stir to coat the chicken thighs on all sides with the seasonings.
In a large oven-safe pan over medium-high heat, add 2 Tablespoons canola oil. Once the skillet is hot, add the seasoned chicken thighs, skin side down to the skillet. Let each side get golden brown and crispy, about 5 minutes per side. Once browned on both sides set on a plate and set aside.
Preheat the oven to 375°/190°C.
To make the apple cider glaze; add to the skillet, over medium heat, if needed add the remaining 1 Tablespoon canola oil, add the diced yellow onions, saute, and occasionally stir to soften the onions, about 2 -3 minutes.
Add to the skillet 1⅓ cup apple cider, ⅓ cup light brown sugar, 1 Tablespoon soy sauce, 1 Tablespoon Worcestershire sauce, 1 Tablespoon Dijon mustard, and 2 Tablespoons minced garlic. Stir until the mixture comes to a boil. Reduce heat to a low heat and let simmer for around 5 minutes.
Add the apple slices and browned chicken thighs back to the pan. Spoon the glaze out from the bottom and pour over the top of the chicken. Place the chicken thighs in the oven-safe pan in the preheated oven and bake uncovered for 15 minutes. The chicken will be cooked through. Taste for seasoning, if needed, adjust seasoning.
To serve, spoon the glaze over the chicken. serve with mashed potatoes, rice, or egg noodles. Sprinkle fresh chopped herbs such as parsley or thyme over the chicken, optional garnish.

Notes

Be sure to check Variations, Expert Tips, and FAQs above with important tips and questions that can help make a delicious recipe.

Note 1: Be sure to use apple cider not apple cider vinegar. I use my homemade apple cider recipe, however, store-bought can be used.

Storage - Store leftovers in an airtight container in the fridge for 2-3 days. Make sure to label and date the container for easy identification.

Reheating - To reheat, simply microwave on high for 1-2 minutes or until heated through. You can also reheat in a skillet over medium heat, stirring occasionally.

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Don’t forget to shop at the Everyday Eileen store on Amazon

Nutrition

Butterfinger Cookies

August 30, 2024 Leave a Comment

These Butterfinger Cookies are made with chunks of the classic candy bar, these cookies are chewy, crunchy, and oh-so-delicious! Plus, they are also super easy to make!

Homemade Butterfinger cookies on a plate with candy on the side.

For specifics on the recipe use the table of contents to click on sections of the recipe.

[feast_advanced_jump_to]

Why you'll love this recipe

You only need a handful of simple ingredients so you don't have to worry about overspending at the grocery store.
They are also easy to make, so no special skills or equipment is required.
The chewy cookies are the perfect blend of chocolate and peanut butter together for the ultimate sweet treat.

Ingredient List

Butterfinger cookie ingredients with text overlay.

As an Amazon Associate, I earn from qualifying purchases.

Equipment

Instructions

This is an overview of the recipe. The full instructions are below in the recipe card.

A glass bowl with butter,brown sugar, and white sugar whipped together for cookies.

Step 1: In a large bowl cream together the butter, sugar, and brown sugar until smooth and fluffy.

A glass bowl with cookie dough batter to make butterfinger cookies.

Step 2: Add the peanut butter, egg, and vanilla to the butter mixture and beat until fully combined.

Butterfinger wet batter mixed with dry batter.

Step 3: Beat in the flour, baking soda, baking powder, and salt until combined.

A glass bowl with cookie batter to make butterfinger cookies.

Step 4: Fold in the chopped Butterfinger bars. Chill the cookie dough for at least 15 minutes.

A cookie tray with cookie dough balls on the tray.

Step 5: Scoop and roll the dough into 2-inch balls, and place on the prepared baking sheet 1-2 inches apart.

Homemade butterfinger cookies on a tray.

Step 6: Bake in a preheated 350-degree oven for 10-12 minutes or until set. Cool on a wire rack before enjoying.

A butterfinger cookie with a bite out of the cookie.

Make ahead, storage, and freezer tips

Storage - Store the cookies in an airtight container at room temperature for 3-4 days. If you want to keep the cookies nice and soft add a slice of bread to your container with the cookies.

Eileen's Tips for Success

It's important to use fully softened/ room-temperature butter. Cold butter will not give you smooth cookie dough.
Using a cookie scoop can help you get evenly-sized cookies.
You don't have to line your baking sheets with parchment paper, you can spray them with nonstick cooking spray instead. However, I've found that parchment paper helps the cookies bake evenly.

Frequently Asked Questions

What is the crunchy part of a Butterfinger?

The inside or "middle" of a butterfinger is a candied peanut butter mixture. It's my favorite part of this candy bar.

Can I freeze the cookie dough?

Yes, the cookie dough freezes well. I recommend that you shape the dough into balls and then flash-freeze them before moving them to a freezer bag to keep them fresh.

Variations

Do you want to change up this recipe? Here are some ways to change the flavor of this dish.

Love peanut butter? Try adding some peanut butter chips, or even chopped Reese's peanut butter cups to your dough for even more peanut buttery goodness.
You can also add in your favorite candies, such as M&M's or Reese's Pieces.
Chocolate chips can also be added to the dough if you love a little extra chocolate flavor.

Serving Suggestions

These cookies are great when served with a cold glass of milk. However, you can also enjoy one after your favorite meal such as these Mango BBQ Pork Chops with a side of Oven Roasted Green Beans.

Similar recipes

Are you a fan of cookies? If so, check out these additional cookie recipes for some new ideas.

Check out all our cookie recipes here.

I love any comments or questions, please feel free to leave them below.

Keep up to date with recipes by following me on:

FACEBOOK INSTAGRAM, PINTEREST, TWITTER

Thank you for your continued support. I am forever grateful.

Eileen xo

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.

📖 Recipe

Butterfinger Cookies

These Butterfinger Cookies are THE BEST cookies ever!! The tastiest peanut butter cookie with Butterfinger crumbs all over it to give it that crunchy, crispy, deliciousness! Did i mention how soft these are too?? These are a favorite in this house!

Print Pin Rate

Course: Snacks

Cuisine: American

Keyword: butterfinger cookies, homemade butterfinger cookies, peanut butter butterfinger cookies

Prep Time: 15

Cook Time: 10

cooling time: 20

Total Time: 45

Servings: cookies

Calories: 299kcal

Author: Eileen Murphy Kelly

Equipment

As an Amazon Associate I earn from qualifying purchases
Stainless Steel Mixing Bowls
Measuring Spoons and Cups
Hand Mixer
Parchment Paper
Ice Cream/Cookie Scoops, various sizes
rimmed baking sheet
Cooling Racks

Ingredients

¾ cup unsalted butter softened and room temperature
½ cup granulated sugar
½ cup light brown sugar
1 cup creamy peanut butter
1 large egg
1 ½ teaspoons pure vanilla extract
1 ½ cup all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
6-7 Butterfinger Candy Bars (any size) (chopped)

Instructions

In a large mixing bowl, using an electric hand mixer with beaters attached, cream together ¾ cup softened unsalted butter, ½ cup white granulated sugar, and ½ cup light brown sugar until creamy and smooth, at least 2-3 minutes. Be sure to scrape down the sides of the bowl to ensure all ingredients are blended.
To the butter mixture, add 1 cup creamy peanut butter, 1 large egg, and 1 ½ teaspoons vanilla extract, beat until just combined. Scrape down the sides and beat again.
Using a hand-held electric mixer with beaters attached over low speed, beat the dry ingredients; 1½ cups all-purpose, ½ teaspoon baking soda, ½ teaspoon baking powder, and ¼ teaspoon salt into the peanut butter mixture. After a minute, scrape down the sides of the bowl to ensure all ingredients are blended.
To the cookie dough mixture, fold in the chopped butterfingers candy pieces.
Cover the bowl with plastic wrap and place in the refrigerator for 15 minutes to an hour.
Preheat the oven to 350°F/ 180°C. Line two baking sheets with parchment paper.
Scoop and roll the dough into 2-inch balls placing on the baking sheet 1-2 inches apart.
Bake in the preheated oven for 10-12 minutes until the sides are set.
Let the cookies set for a few minutes before transferring to a wire rack to cool.
Cool completely before serving.

Notes

Be sure to check Variations, Expert Tips, and FAQs above with important tips and questions that can help make a delicious recipe.

Storage: Store the cookies in a covered airtight container on the counter for 3-4 days.

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Don’t forget to shop at the Everyday Eileen store on Amazon

Nutrition

Homemade Pico De Gallo

August 28, 2024 14 Comments

We have got an easy recipe for an easy, Authentic Pico De Gallo Recipe. Fresh salsa ingredients are easy to prepare for a homemade Mexican dip that has endless possibilities.

Authentic pico de gallo in a glass bowl with a blue tortilla chip.

For specifics on the recipe use the table of contents to click on sections of the recipe.

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Why you'll love this recipe

Authentic Pico de Gallo is easy to make, affordable, and delicious.
Use this Mexican salsa with so many recipes or as a dip with chips.

Ingredient List

INGREDIENTs with text overlay to make authentic pico de gallo recipe.

As an Amazon Associate, I earn from qualifying purchases.

fresh minced garlic peeled and minced
finely diced white onion peeled and diced
seeded and diced jalapeno pepper
fresh lime juice
seeded and diced plum tomatoes
fresh chopped cilantro
Kosher salt
black pepper

Equipment

Instructions

This is an overview of the recipe. The full instructions are below in the recipe card.

In a bowl combine minced garlic, diced white onion, diced jalapeno with the fresh lemon juice. Let sit for about 5 minutes, while seeding the tomatoes for the pico.
Add diced plum tomatoes, chopped cilantro, salt, and black pepper to the bowl.
Cover the bowl with a lid or plastic wrap. Place in the refrigerator to blend flavors for at least 30 minutes up to overnight.

How to seed tomatoes

A tomato being seeded for pico de gallo.

Seed Roma tomatoes with a spoon.

A seeded roma tomato to make pico de gallo recipe.

Dice the tomatoes for the pico de gallo.

A bowl with fresh tomatoes, jalapeno, and onion for authentic pico de gallo.

Eileen's Tips for Success

Marinate the onion, garlic, and jalapeno in the lime juice while dicing the tomatoes to enhance the flavors.
Scoop out the inside of the tomatoes. Store in freezer bags in the freezer with other vegetable scraps for vegetable stock.

Make ahead, storage, and freezer tips

Storage - Leftovers can be kept in a covered airtight container for 1-2 days.

Make Ahead - Pico can be made in the morning of the day you would like to eat it.

However, well covered you can make pico a day ahead. Store in the refrigerator until ready to use.

Frequently Asked Questions

What is the difference between Pico de Gallo and Salsa?

Pico de Gallo is a recipe that uses diced fresh tomatoes. Salsa uses a puree of tomato and spices.

Do you want my secret for the best Homemade Pico De Gallo?

The secret to a great pico recipe is taking the chopped garlic, onion, and jalapeno and marinating in lime juice for a few minutes.
I usually do this while I am seeding and dicing the tomatoes.

What are other names for Pico De Gallo?

Mexican Pico is also called Salsa Fresca, Salsa Bandera, and Salsa Cruda.

Variations

Do you want to change up this recipe? Here are some ways to change the flavor of this dish.

Tomatoes: Plum or Roma tomatoes are my favorite. Cherry tomatoes or vine-ripe tomatoes work too.
Onion: Red onion can be used instead of yellow onion.
Cilantro: Many do not enjoy cilantro, use fresh parsley
Jalapeno: You can substitute with a Serrano pepper, habanero, or poblano pepper.

Serving Suggestions

Top scrambled eggs with a dollop of pico de gallo.

Serve pico alongside this skillet taco dinner.

Fry Bread Tacos, Pork Carnitas, Slow Cooker Mexican Beef are perfect with an authentic pico de gallo.

Similar recipes

I love any comments or questions, please feel free to leave them below.

Keep up to date with recipes by following me on:

FACEBOOK INSTAGRAM, PINTEREST, TWITTER

Thank you for your continued support. I am forever grateful.

Eileen xo

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.

📖 Recipe

Authentic Pico De Gallo

Pice de Gallo is a fresh blend of tomatoes, jalapenoes, fresh cilantro, onion, garlic, and lime juice. Authentic Pico is great with tortilla chips, tacos, steaks, quesadillas, grilled chicken, and fish.

5 from 5 votes

Print Pin Rate

Course: Appetizer

Cuisine: Mexican

Keyword: authentic pico de gallo, pico de gallo, pico de gallo recipe

Prep Time: 20

Cook Time: 0

chill time: 30

Total Time: 50

Servings: servings

Calories: 13kcal

Author: Eileen Murphy Kelly

Equipment

As an Amazon Associate I earn from qualifying purchases
Cutting Board
knife
juicer
Measuring Spoons and Cups

Ingredients

2 cloves fresh garlic peeled and minced
1 medium white onion peeled and diced
1 whole jalapeno seeded and chopped Note 2
1 large lime juiced
6 whole plum tomatoes seeded and diced, Note 1
3 Tablespoon fresh cilantro chopped
½ teaspoon Kosher salt
½ teaspoon black pepper

US Customary - Metric

Instructions

In a medium-sized mixing bowl, combine 2 cloves minced garlic, 1 medium diced white onion, and 1 diced jalapeno Add the juice of the lime and let sit for about 5 minutes.
To the bowl, add 6 diced plum tomatoes, 3 Tablespoons fresh chopped cilantro, ½ teaspoon salt, and ½ teaspoon black pepper.
Cover the bowl with a lid or plastic wrap. Place in the refrigerator to blend flavors for at least 30 minutes up to overnight.
Serve the pico de gallo with tacos, quesadillas, chips, so many possibilities.

Notes

Be sure to check Variations, Expert Tips, and FAQs above with important tips and questions that can help make a delicious recipe.

Note 1: Save the inside of the tomato to add to a homemade veggie stock. Store in a freezer bag with scraps till you have enough for veggie stock.

Note 2: If you prefer a bit spicier, don't remove all the seeds from the jalapeno.

Note 3: Letting the vegetables sit in the lime juice makes them a bit softer. If you are short on time, you can skip the 5-minute marinating.

Storage - Leftovers can be kept in a covered airtight container for 1-2 days.

Make Ahead - Pico can be made in the morning of the day you would like to eat it.

However, well covered you can make pico de gallo a day ahead. Store in the refrigerator until ready to use

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Don’t forget to shop at the Everyday Eileen store on Amazon

Nutrition

Cheesy Green Beans

August 27, 2024 10 Comments

Cheesy green beans have double the cheesy goodness. Tender, fresh green beans with a creamy sauce made with Parmesan cheese and Gouda cheese.

For specifics on the recipe use the table of contents to click on sections of the recipe.

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Why you'll love this recipe

These cheesy green beans are perfect for any weeknight dinner.
The creamy cheese sauce is just delicious on this green bean casserole.
Our delicious way of making these tasty beans makes for a crunchy and delicious
perfect side dish for any family gathering, holiday side dish, or potluck.
It's also an affordable side dish that is also easy for any level of home cook.
Green Bean Casserole with cheese is a low-carb, keto-friendly easy side dish.

Ingredient List

Green beans in a cheese sauce with text overlay.

As an Amazon Associate, I earn from qualifying purchases.

Green Beans - We use fresh-cut green beans. Frozen green beans can be substituted.
Heavy cream - Adds a luscious texture to the sauce.
Salt - will give another level of flavor to the recipe.
Black pepper will add another level of flavor.
Fresh garlic - minced fine adds a lovely flavor to balance the cream and lemon.
Lemon zest - adds a zing to the cream sauce.
Parmesan cheese - is nutty and blends well with the cream.
Gouda cheese - combined with Parmesan cheese for a fantastic flavorful green bean casserole.

Equipment

Instructions

This is an overview of the recipe. The full instructions are below in the recipe card.

Preheat oven to 400°F/205°C. Prepare a 9 x 13-inch baking dish or casserole pan with nonstick cooking spray.

Place rinsed, dried green beans in prepared baking dish.

Glass bowl with green beans, melted butter, salt, and black pepper.

Season with salt, black pepper, minced garlic, and lemon zest.

Green beans in process of being made into cheesy green beans.

Pour heavy cream over the green beans. Mix to combine.

A glass casserole dish with green beans topped with parmesan cheese and gouda cheese.

Top string beans with Parmesan and shredded Gouda cheese. Cover baking tray with aluminum foil. Bake as directed.

A casserole of green beans topped with a cheesy sauce.

Once the string beans have been baked, remove the aluminum foil. Continue to bake for an additional 5 minutes to completely melt all the cheese. The green beans will be fork-tender.

Eileen's Tips for Success

When picking fresh beans, look for a vibrant green color in the beans.
Stay away from beans with brown spots. They are older beans and not as fresh.
If using frozen green beans, defrost them first so they do not release a lot of moisture into the pan.

Frequently Asked Questions

What should I look for when buying fresh green beans for cooking?

Green beans should be crispy with a vibrant green color. They should snap when they are raw if broken in half.

Can I use canned green beans for this recipe?

Yes.
Drain and rinse the canned beans and also pat them dry. To reduce sodium, try to use a brand that is a no-salt or reduced salt.
Pat the beans dry with a paper towel before proceeding with the recipe.

Are green beans and string beans the same?

Yes, use the names interchangeably.

Variations

Do you want to change up this recipe? Here are some ways to change the flavor of this dish.

Cheese: While the cheese combo is delicious, you can use a variety of choices such as Parmesan Cheese, cheddar cheese, Fontina Cheese, or Feta are great choices
A layer of grated mozzarella cheese would be a decadent and tasty option on top of the beans.
Roasted garlic would add a fantastic level of flavor.
Cajun seasoning, Homemade Seasoning Salt, or Italian Seasoning Mix are fantastic options to season the string beans.
Beans: Use this same method on snap peas or shishito peppers.

Make ahead, storage, and freezer tips

Storage - Leftovers can be kept in the refrigerator in a covered airtight container for up to 2 days.

Make ahead: You can prepare the string beans ahead and keep them in a pot of water in the refrigerator up to overnight before preparing the recipe. Drain off the water and the beans dry before proceeding with the recipe.

Due to the dairy ingredients, do not freeze this recipe as the cream can develop a curdled texture when defrosted.

Serving Suggestions

Maple Glazed Ham

Marinated chicken drumsticks

Chicken Piccata

Air Fryer Turkey

Pork Chops and Sauerkraut

Slow Cooker Turkey Breast and Gravy

Similar recipes

I love any comments or questions, please feel free to leave them below.

Keep up to date with recipes by following me on:

FACEBOOK INSTAGRAM, PINTEREST, TWITTER

Thank you for your continued support. I am forever grateful.

Eileen xo

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.

📖 Recipe

Green beans topped with a cheesy sauce in a glass casserole.

Cheesy Green Bean Casserole

A tasty cheesy green bean casserole topped with two delicious and double deliciousness from Parmesan and Gouda cheese. These beans are great for any meal and great for holidays like Easter, Christmas, Thanksgiving. Any special occasion meal will benefit from these tasty beans.

5 from 3 votes

Print Pin Rate

Course: Side Dish

Cuisine: American

Keyword: cheesy green bean casserole, cheesy green beans, green bean casserole with cheese

Prep Time: 5

Cook Time: 30

Total Time: 35

Servings: servings

Calories: 209kcal

Author: Eileen Murphy Kelly

Equipment

As an Amazon Associate I earn from qualifying purchases
9x13 inch casserole dish
Wooden Spoon
Measuring Spoons and Cups
Zester
aluminum foil

Ingredients

2 pounds fresh green beans
¼ teaspoon salt
¼ teaspoon black pepper
2 cloves garlic peeled and minced
½ cup heavy cream
1 small lemon zested
½ cup Parmesan cheese grated
1 cup Gouda cheese shredded
non-stick cooking spray

Instructions

Preheat oven to 400°F/204°C. Prepare a 9" x 13" baking pan or casserole dish with non-stick cooking spray.
Place 2 pounds fresh green beans in the prepared baking dish. Season with ¼ teaspoon salt, ¼ teaspoon black pepper, 2 cloves minced garlic, and zest of 1 small lemon.
Pour ½ cup heavy cream over the bean mixture. Mix to combine the ingredients.
Top the beans with ½ cup grated Parmesan cheese and ½ cup shredded Gouda cheese. Cover the baking pan with aluminum foil.
Place the baking dish in the preheated oven for 25 minutes, beans will be tender and cheese almost completely melted.
Remove the foil, and place the baking pan back in the oven for an additional 5 minutes to completely melt all the cheese. The green beans will be fork-tender. Ready to serve.

Notes

Be sure to check Variations, Expert Tips, and FAQs above with important tips and questions that can help make a delicious recipe.

Note 1: Clean green beans, remove and discard the stems.

Note 2: Defrosted frozen green cut beans can be used but for best results, fresh beans would be my first choice.

Leftovers: Leftovers can be kept in the refrigerator in a covered airtight container for up to 2 days.

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Don’t forget to shop at the Everyday Eileen store on Amazon

Nutrition

📖 Recipe

Cheesy Green Bean Casserole

5 from 3 votes

Print Pin Rate

Course: Side Dish

Cuisine: American

Keyword: cheesy green bean casserole, cheesy green beans, green bean casserole with cheese

Prep Time: 5

Cook Time: 30

Total Time: 35

Servings: servings

Calories: 209kcal

Author: Eileen Murphy Kelly

Equipment

As an Amazon Associate I earn from qualifying purchases
9x13 inch casserole dish
Wooden Spoon
Measuring Spoons and Cups
Zester
aluminum foil

Ingredients

2 pounds fresh green beans
¼ teaspoon salt
¼ teaspoon black pepper
2 cloves garlic peeled and minced
½ cup heavy cream
1 small lemon zested
½ cup Parmesan cheese grated
1 cup Gouda cheese shredded
non-stick cooking spray

Instructions

Preheat oven to 400°F/204°C. Prepare a 9" x 13" baking pan or casserole dish with non-stick cooking spray.
Place 2 pounds fresh green beans in the prepared baking dish. Season with ¼ teaspoon salt, ¼ teaspoon black pepper, 2 cloves minced garlic, and zest of 1 small lemon.
Pour ½ cup heavy cream over the bean mixture. Mix to combine the ingredients.
Top the beans with ½ cup grated Parmesan cheese and ½ cup shredded Gouda cheese. Cover the baking pan with aluminum foil.
Place the baking dish in the preheated oven for 25 minutes, beans will be tender and cheese almost completely melted.
Remove the foil, and place the baking pan back in the oven for an additional 5 minutes to completely melt all the cheese. The green beans will be fork-tender. Ready to serve.

Notes

Be sure to check Variations, Expert Tips, and FAQs above with important tips and questions that can help make a delicious recipe.

Note 1: Clean green beans, remove and discard the stems.

Note 2: Defrosted frozen green cut beans can be used but for best results, fresh beans would be my first choice.

Leftovers: Leftovers can be kept in the refrigerator in a covered airtight container for up to 2 days.

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Don’t forget to shop at the Everyday Eileen store on Amazon

Nutrition

Easy Orange Chicken Recipe

August 26, 2024 Leave a Comment

This Easy Orange Chicken is made of tender bites of chicken breasts, that are coated in a sweet and fruity sauce. Plus, it can also be on the table in 40 minutes so it's perfect for busy weeknights.

An overhead view of orang chicken served over rice.

For specifics on the recipe use the table of contents to click on sections of the recipe.

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Why you'll love this recipe

This delicious orange chicken recipe tastes just as good as the restaurant chicken but costs much less.
You only need a few simple ingredients, so you don't have to worry about spending a lot of money at the grocery store.
And the best part? This easy orange chicken is ready in under 40 minutes, making it perfect for those busy weeknights when you still want to serve up a delicious and healthy meal for your family.

Ingredient List

Orange chicken ingredients with text overlay.

As an Amazon Associate, I earn from qualifying purchases.

boneless skinless chicken breast
cornstarch
large eggs
avocado oil
pineapple juice
soy sauce
rice wine vinegar
pure maple syrup
ketchup
salt
sesame seeds
green onions

Equipment

Instructions

This is an overview of the recipe. The full instructions are below in the recipe card.

Dice chicken into bite-sized pieces. Set aside.

A white bowl with chicken pieces in an egg wash.

In a bowl whisk together the eggs and cornstarch. Add the diced chicken chunks to the bowl, toss until well coated.

Chicken pieces in flour to make orange chicken.

Coat chicken in the flour mixture. Set aside on a plate. Repeat until all the chicken is coated in flour.

A saute pan with chicken pieces being browned to make orange chicken.

Heat avocado oil in a large skillet. Add the chicken and brown on both sides.

A glass bowl of the ingredients to make orange chicken.

While the chicken is browning, in a small bowl combine the sauce ingredients, whisk until smooth.

A saute pan with chicken with orange sauce being drizzled over the chicken.

Pour the sauce over the chicken in the skillet and cook on low heat for about 15-20 minutes. Stirring often.

A saute pan with sauteed chicken pieces in an orange sauce.

Once the chicken is done, and the sauce is thickened serve over a bed of rice, and garnish with sesame seeds and chopped green onions.

A large white bowl with orange chicken pieces topped with sesame seeds and chopped green onions.

Make ahead, storage, and freezer tips

Storage - Store leftovers in an airtight container in the refrigerator for 2-3 days.

Eileen's Tips for Success

Try to cut the chicken breasts into even-sized pieces so that they cook at the same rate, and you won't have tough pieces.
When you are browning the chicken, you only need to get a nice crust on both sides, you don't have to cook the chicken until it is completely done.
It's important to heat your oil and skillet before you add the chicken so that it gets a nice crust on the outside.

Frequently Asked Questions

What's the best way to reheat orange chicken?

You can reheat the orange chicken in a skillet over medium heat. Or you can microwave individual servings.

Is sweet and sour sauce the same as orange chicken?

No, they are not the same. While they are both sweet, orange chicken is made with orange flavor, and sweet and sour sauce is not.

Chicken tender pieces with orange chicken sauce topped with sesame seeds and green onions.

Variations

Do you want to change up this recipe? Here are some ways to change the flavor of this dish.

If you want to add a little extra flavor to your sauce, add some garlic powder and grated ginger.
For extra heat, add a pinch of red pepper flakes to the sauce.

Serving Suggestions

My family loves to serve this dish with a simple rice side dish. This Instant Pot Rice Recipe is a great way to make rice, if you prefer fried rice then this Instant Pot Chicken Fried Rice recipe.

Similar recipes

Are you looking for more takeout at-home ideas? Here are some of my favorite copycat recipes:

I love any comments or questions, please feel free to leave them below.

Keep up to date with recipes by following me on:

FACEBOOK INSTAGRAM, PINTEREST, TWITTER

Thank you for your continued support. I am forever grateful.

Eileen xo

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.

📖 Recipe

Orange chicken in a bowl with rice and topped with sesame seeds and chopped green onion.

Easy Orange Chicken Recipe

Enjoy a homemade version of the classic Chinese-American Orange Chicken. Tender chicken pieces in a tangy orange sauce is an easy dinner to prepare. A take-out fake out that is also quite affordable to make at home. Serve over rice or lo-mein noodles.

Print Pin Rate

Course: Main Course

Cuisine: Chinese-American

Keyword: easy orange chicken, easy orange chicken recipe, orange chicken

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: servings

Calories: 349kcal

Author: Eileen Murphy Kelly

Equipment

As an Amazon Associate I earn from qualifying purchases
Stainless Steel Mixing Bowls
Measuring Spoons and Cups
Whisk
Cutting Board
knife
large skillet

Ingredients

For the Chicken

1 ½ pounds boneless skinless chicken breast
⅓ cup cornstarch
2 large eggs beaten
¼ cup avocado oil

For the Orange Sauce

¼ cup pineapple juice
1 teaspoon soy sauce
⅓ cup rice wine vinegar
½ cup pure maple syrup
3 Tablespoons ketchup
½ teaspoon salt
sesame seeds optional garnish
green onions chopped, optional garnis

Instructions

How to make the chicken

Dice 1 1⁄2 pounds boneless skinless chicken breast chicken into bite-sized pieces. Set aside.
In a shallow bowl whisk to combine well 2 large eggs, set aside. Add ⅓ cup cornstarch in a separate shallow bowl.
Coat the chicken in the egg mixture and then coat each piece of chicken in the cornstarch. Set aside on a large plate.
Heat ¼ cup avocado oil over medium heat in a large skillet, using enough oil to just cover the bottom of the pan, about 1⁄4 cup. Add the coated chicken to the pan and cook until all sides of each piece of chicken are browned.

How to make the Orange Sauce

In a medium-sized mixing bowl, whisk together ¼ cup pineapple juice, 1 teaspoon soy sauce, ⅓ cup rice wine vinegar, ½ cup pure maple syrup, 3 Tablespoons ketchup, and ½ teaspoon salt. Pour the mixture over the browned chicken.
Allow the chicken to simmer over low heat in the sauce, about 15-20 minutes, stirring regularly until the sauce thickens.
Serve with rice. Optional garnish, sprinkle the chicken with sesame seeds and chopped green onions.

Notes

Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.

For best results do not crowd the skillet with the seasoned chicken pieces. If the pan is not large enough, cook the chicken in batches.

Variations:

All-purpose flour can be used instead of cornstarch.

Vinegar: White wine vinegar can be used instead of rice wine vinegar.

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Don’t forget to shop at the Everyday Eileen store on Amazon

Nutrition

Instant Pot Hummus Recipe

August 25, 2024 2 Comments

Instant Pot Hummus, is a chickpea-based dip with a smooth, creamy texture. The flavors are robust and the entire process is super easy. The result are a silky smooth dip that is a hearty and healthier choice for snacking. The nutty spread is rich and velvety with the perfect blend of legumes, tahini, garlic, and lemon. We guarantee that it will knock your socks off with flavor.

A bowl of homemade hummus made in the instant pot.

For specifics on the recipe use the table of contents to click on sections of the recipe.

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Why you'll love this recipe

The flavors are robust and the entire process is quick and easy to make hummus in the pressure cooker.

Ingredient List

*baking soda is missing from photo

As an Amazon Associate, I earn from qualifying purchases.

Dried chickpeas (garbanzo beans): Use dried chickpeas (garbanzo beans) for a fresh and flavorful hummus.
Baking soda: helps to soften the chickpeas.
Water: The dried beans soak in water overnight. Drained and fresh water is used to cook the beans.
Garlic: All great hummus recipes need fresh garlic.
Bay Leaves: Adds flavor to the ingredients.
Onion: A yellow onion is best for this recipe.
Salt: Kosher salt is my first choice.
Ground Cumin: Gives a warm flavor to the dip.
Paprika: Adds a nice kick to the flavors.
Tahini: Adds a nutty flavor.
Lemon Juice: Balances the nutty flavor and the spices.

Equipment

Instructions

This is an overview of the recipe. The full instructions are below in the recipe card.

An intant pot vessel with chickpeas in the pot.

Soak chickpeas overnight in 1 teaspoon baking soda and enough water to cover them.

An instant pot vessel with water, onions, bay leaf, and chickpeas to make hummus.

Place the soaked chickpeas, water, onions, ½ the garlic, cumin, paprika, bay leaves, and Kosher salt.
Set instant pot for 20 minutes, high pressure. Natural release for 15 minutes. Then do a manual release. Open the lid.

A food processor with chickpeas and onions to make hummus.

Discard onions and bay leaves. Use a slotted spoon to remove chickpeas. Transfer them to a blender. Add lemon juice and remaining garlic. Blend well.

A food processor with pureed chickpeas and tahini to make homemade hummus.

To the blender, add tahini and blend. If needed, adjust consistency with additional liquid from the Instant Pot.

A large glass bowl with hummus made in a pressure cooker.

Transfer the hummus to a large mixing bowl. Taste for seasoning, if needed, adjust seasonings.

Instant pot hummus in a bowl with chick peas, thyme and paprika.

Eileen's Tips for Success

Blend the chickpeas while they are hot.
If you want a thinner hummus, add more of the liquid from the instant pot until you’ve reached the desired consistency.

Frequently Asked Questions

Do the chickpeas need to soak in water?

For the best results, soaking the chickpeas in water with baking soda allows the chickpeas to soften and be creamier.

Make ahead, storage, and freezer tips

Storage - Hummus keeps well in the refrigerator in an airtight covered container for up to 6-7 days.

Freezer - Homemade hummus can be frozen. Place in a freezer-safe container and be sure to leave at least ½-inch of space at the top of the container as hummus expands when it freezes.

To defrost, remove the hummus from the freezer and place the container in the refrigerator overnight.

Hummus can be frozen for up to 6 months

Serving Suggestions

Serve this Instant Pot Hummus recipe with Greek Yogurt Flatbread.

Fresh vegetables such as carrots and bell peppers are perfect with this hummus recipe.

Serve as a dressing for our homemade falafel pita sandwich, vegan burritos, or grilled portobello mushroom burgers.

Similar recipes

I love any comments or questions, please feel free to leave them below.

Keep up to date with recipes by following me on:

FACEBOOK INSTAGRAM, PINTEREST, TWITTER

Thank you for your continued support. I am forever grateful.

Eileen xo

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.

📖 Recipe

Instant Pot Hummus

Enjoy Instant Pot Hummus is a silky smooth dip that is both hearty and robust dip that is perfect for snacking. A chickpea-based dip that is loaded with flavor.

5 from 1 vote

Print Rate

Course: Appetizer

Cuisine: Middle Eastern

Keyword: hummus, instant pot chickpeas, Instant Pot hummus

Prep Time: 5

Cook Time: 40

Total Time: 45

Servings: servings

Calories: 227kcal

Author: Eileen Murphy Kelly

Equipment

As an Amazon Associate I earn from qualifying purchases
6 quart Instant Pot
Blender/Food Processor
Measuring Spoons and Cups
Liquid Measuring Cup
Colander

Ingredients

To Soak the beans

4 cups water
1 teaspoon baking soda
1 cup dried chickpeas also called garbanzo beans

How to make Instant Pot Hummus

1 cup chickpeas soaked overnight or at least 12 hours
4 cups water
½ cup yellow onion peeled and sliced thin
2 Tablespoons garlic peeled, minced, and divided, Note 1
1 Tablespoon paprika
2 ½ teaspoons ground cumin
2 large bay leaves
1 teaspoon kosher salt
¼ cup fresh lemon juice approximately 2 lemons
½ cup tahini well stirred

Instructions

How to soak the chickpeas

Place 1 cup chickpeas and 1 teaspoon baking soda in the Instant Pot vessel. (Do this to eliminate one more dish!).
Cover the chickpeas with 4 cups water or enough to cover the chickpeas. Leave the Instant Pot on the counter covered with plastic wrap or the Instant Pot lid.

How to make Instant Pot Hummus

After 12 hours, use a colander to drain and discard the water from the chickpeas. (Note 2)
Return the 1 cup of soaked chickpeas to the Instant Pot. Add 4 cups water, ½ cup sliced onions, 1 Tablespoons minced garlic, 1 Tablespoon paprika, 2½ teaspoons ground cumin, two bay leaves, and 1 teaspoon Kosher salt. Stir together.
Close the Instant Pot and be sure the vent is closed.
Set the Instant Pot for 20 minutes on high pressure. Allow a natural release for 15 minutes. Then do a quick release to allow remaining pressure to release. ( Always be careful when doing any quick release of pressure)
Open the lid, remove the onions and 2 bay leaves from the pot and discard. Keep the water in the Instant Pot in case you need to thin the hummus.
Transfer the remaining ingredients from the Instant Pot to a blender. Add to the blender; ¼ cup lemon juice, remaining 1 Tablespoon minced garlic, and ½ cup well stirred tahini, blend well. For a thinner hummus, add 1 Tablespoon of the liquid from the Instant Pot at a time, until you’ve reached your desired consistency.
Once you like the thickness or thinness of the hummus, transfer the hummus to a large mixing bowl. Taste for seasoning, if needed, adjust seasonings.
Optional garnish with a dash of olive oil, and a sprinkle of ground cumin, paprika, or fresh parsley. Enjoy with your favorite vegetable, or pita chips.

Notes

Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.

Note 1: The minced garlic is split and used in step 4 and 7. I use a total of 8 cloves of garlic for this recipe.

Note 2: Be sure all water is drained from the legumes. A paper towel can be used to dry the beans

Storage Tips: The dip can be kept in an airtight covered container in the refrigerator w for up to 6-7 days.

Freezer: Place leftover hummus in a freezer-safe container and be sure to leave at least ½ inch at the top of the container as hummus expands as it freezes.

To defrost, remove the hummus from the freezer and place it in the refrigerator overnight. The dip can be stored in the freezer for up to 6 months.

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Don’t forget to shop at the Everyday Eileen store on Amazon

Nutrition

📖 Recipe

Instant Pot Hummus

Enjoy Instant Pot Hummus is a silky smooth dip that is both hearty and robust dip that is perfect for snacking. A chickpea-based dip that is loaded with flavor.

5 from 1 vote

Print Rate

Course: Appetizer

Cuisine: Middle Eastern

Keyword: hummus, instant pot chickpeas, Instant Pot hummus

Prep Time: 5

Cook Time: 40

Total Time: 45

Servings: servings

Calories: 227kcal

Author: Eileen Murphy Kelly

Equipment

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6 quart Instant Pot
Blender/Food Processor
Measuring Spoons and Cups
Liquid Measuring Cup
Colander

Ingredients

To Soak the beans

4 cups water
1 teaspoon baking soda
1 cup dried chickpeas also called garbanzo beans

How to make Instant Pot Hummus

1 cup chickpeas soaked overnight or at least 12 hours
4 cups water
½ cup yellow onion peeled and sliced thin
2 Tablespoons garlic peeled, minced, and divided, Note 1
1 Tablespoon paprika
2 ½ teaspoons ground cumin
2 large bay leaves
1 teaspoon kosher salt
¼ cup fresh lemon juice approximately 2 lemons
½ cup tahini well stirred

Instructions

How to soak the chickpeas

Place 1 cup chickpeas and 1 teaspoon baking soda in the Instant Pot vessel. (Do this to eliminate one more dish!).
Cover the chickpeas with 4 cups water or enough to cover the chickpeas. Leave the Instant Pot on the counter covered with plastic wrap or the Instant Pot lid.

How to make Instant Pot Hummus

After 12 hours, use a colander to drain and discard the water from the chickpeas. (Note 2)
Return the 1 cup of soaked chickpeas to the Instant Pot. Add 4 cups water, ½ cup sliced onions, 1 Tablespoons minced garlic, 1 Tablespoon paprika, 2½ teaspoons ground cumin, two bay leaves, and 1 teaspoon Kosher salt. Stir together.
Close the Instant Pot and be sure the vent is closed.
Set the Instant Pot for 20 minutes on high pressure. Allow a natural release for 15 minutes. Then do a quick release to allow remaining pressure to release. ( Always be careful when doing any quick release of pressure)
Open the lid, remove the onions and 2 bay leaves from the pot and discard. Keep the water in the Instant Pot in case you need to thin the hummus.
Transfer the remaining ingredients from the Instant Pot to a blender. Add to the blender; ¼ cup lemon juice, remaining 1 Tablespoon minced garlic, and ½ cup well stirred tahini, blend well. For a thinner hummus, add 1 Tablespoon of the liquid from the Instant Pot at a time, until you’ve reached your desired consistency.
Once you like the thickness or thinness of the hummus, transfer the hummus to a large mixing bowl. Taste for seasoning, if needed, adjust seasonings.
Optional garnish with a dash of olive oil, and a sprinkle of ground cumin, paprika, or fresh parsley. Enjoy with your favorite vegetable, or pita chips.