Poaching is one of the easiest, healthiest cooking methods for chicken. It yields ultra tender, juicy meat, and also allows you to infuse the chicken with herbs and spices for more flavor. 

In this recipe, I’ll show you how to make perfectly poached chicken breasts seasoned with garlic, thyme, and sage. It’s cooked in a simple white wine marinade to reach succulent, melt-in-your-mouth perfection. 

This poached chicken makes a hearty, nourishing entree on its own. Or enjoy it it in dishes like Chicken Tostadas and  Chicken Salad. Whether you need an easy chicken recipe for dinner tonight, or need to meal prep for the week, poached chicken is a must-try! 

Let’s go over what ingredients you need to make the best poached chicken breasts. 

Poached Chicken Ingredients

• Boneless skinless chicken breasts
• Chicken broth
• Splash of white wine
• Water
• Garlic 
• Onion powder
• Thyme
• Sage
• Salt
• Pepper

A dry white wine is best for this recipe. It doesn’t need to be pricey or fancy, but I do suggest a wine suitable for drinking vs. a cooking wine. The wine flavor mixes with the broth, herbs and spices, adding a more robust, complex flavor to the chicken.

I use dried seasonings for this recipe with the exception of the garlic. Use fresh, minced garlic cloves to imbibe your chicken with that irresistibly garlicky flavor. 

Can this poached chicken be made without wine? Yes, you can substitute more broth in place of the wine. It doesn’t taste quite as nice as using the white wine, in my opinion, but it works! 

Poaching vs. Boiling Chicken

Poaching chicken breasts is probably the easiest way to make juicy chicken. This cooking method involves boiling chicken in a small amount of water on the stove, then covering the chicken tightly to complete the cooking process. 

Wondering how this is any different than plain old boiled chicken? Boiling chicken in a large pot of water can result in meat that’s tough, chewy and bland. The poaching method uses a smaller amount of liquid and a shorter boiling time. After a quick boil, the chicken is removed from the stove and immediately covered to trap in the steam. This process makes the chicken softer, more tender and juicier than straight up boiling. Cooking it in broth and white wine instead of just water is another way I amp up the flavor of your poached chicken even more! 

Let’s go through the process step by step. 

How to Poach Chicken 

First, lay your chicken breasts at the bottom of a large saucepan in a single layer. Make sure they are laying flat and not overlapping. 

Combine chicken stock and wine in the pan. Now pour in enough cold water so that the tops of the chicken breasts are covered with one inch of liquid. Then add the garlic, dried herbs and seasonings. 

Bring the contents of the pan to a boil on the stove over medium heat. Allow it to boil for 3 minutes. Now cover your pan with a lid. Remove it from heat. 

Allow the chicken to rest, still covered, for 16 to 18 minutes. Use an instant-read thermometer inserted into the thickest part of the chicken to check the temperature. They are fully cooked when they reach an internal temperature of 155 F. 

How to Serve Poached Chicken Breast

Once cooked, you can serve the poached chicken breasts right away. Add a side of Roasted Parmesan Broccoli and Crispy Air Fryer Baby Potatoes for a complete, balanced meal! 

I also love chicken with chilled sides like this copycat Chick fil A® Potato Salad and this classic  Macaroni Salad. Add a basket of homemade rolls or Asiago Herb Biscuits to the table, too! 

About half the time I make poached chicken, I make it as part of my meal prep for the week. The cooked chicken is perfect tossed in a Chicken Caesar Salad for lunch the next day! It’s also a tasty starter for a cozy Chicken Noodle Casserole, Chicken ‘N’ Dumplins, and makes the best chicken salad for an easy meal, too! 

Add that leftover chicken to BBQ sauce for a platter of Loaded BBQ Chicken Nachos. Or grill it on a pizza crust in this fun, fast Grilled Spinach, Feta and Chicken Pizza! You can use poached chicken is just about any recipe that calls for cooked chopped or shredded chicken! 

Storing and Reheating

Store leftover poached chicken in an airtight container. Keep refrigerated until ready to eat. It keeps well for 3 -5 days in the fridge. 

To reheat poached chicken without drying it out, place it on a rimmed baking pan. Cover with aluminum foil and heat in a 350 F oven for about 10 minutes, or until warmed through. 

No time to reheat? Chop up the chicken breasts and serve them cold in a salad or wrap! 

Our Best Quick and Easy Chicken Recipes

Say goodbye to boring, flavorless chicken. If you have chicken in the fridge waiting to be eaten, try one of these delicious recipes our readers love.

• Lemon Herb Roasted Chicken – A WHOLE chicken packed with garlicky, herby flavor in every bite. Easier to make than you think! 
• Slow Cooker Chicken Sandwiches – Chicken cooked in a crockpot with a tangy, sweet, smoky BBQ sauce.
• Roasted Chicken and Vegetables – A hearty, wholesome sheet pan meal you’ll love for those busy weeknights. 
• Easy Chicken Marinade – Bathe your chicken breasts in this sweet and savory marinade before throwing them on the grill! 

Everyone should know how to poach chicken. This effortless, hassle-free poached chicken recipe is sure to become a staple in your meal prep routine. It’s an easy technique to add flavorful chicken to a variety of recipes! 

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Poached Chicken

Learn how to poach chicken with this easy, hassle-free recipe! The best part is that this poached chicken is tantalizingly flavorful and ready to eat in 20 minutes. It's a great way to prepare it for a multitude of recipes.

Course Dinners

Cuisine American

Keyword Poached Chicken

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 2 servings

Calories 347kcal

Author Lynne Feifer

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 ½ cups low sodium chicken broth
• ½ cup white wine
• enough water to cover chicken
• 2 garlic cloves minced
• 1 teaspoon onion powder
• ¾ teaspoon thyme
• ½ teaspoon sage
• ½ teaspoon kosher salt
• ½ teaspoon pepper

Instructions

• Place the chicken breasts in the bottom of a large saucepan so that they can lay flat and in a single layer.
• Add the chicken broth, wine, and enough water to cover the chicken so that there is 1 inch of liquid above them.
• Add the remaining ingredients and bring to a boil over high heat. Once boiling, cook for 3 minutes.
• Cover, remove pan from heat, and let sit for 16-18 minutes or until the internal temperature of the chicken reaches 155°F.

Notes

Nutritional information is calculated for each chicken breast.

Nutrition

Serving: 1serving | Calories: 347kcal | Carbohydrates: 6g | Protein: 52g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 902mg | Potassium: 1069mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 107IU | Vitamin C: 5mg | Calcium: 42mg | Iron: 2mg

The post Poached Chicken appeared first on 365 Days of Baking.

Why Homemade Whipped Cream is Better

When it comes to whipped cream, homemade is always better! Unlike the canned stuff, homemade whipped cream allows you to control the quality of ingredients, resulting in a fresher and more flavorful topping. You can also avoid unnecessary additives and preservatives often found in whipped cream from the grocery store.

The homemade version also allows you to adjust the sweetness and flavor according to your preference, ensuring a personalized experience with every spoonful.

3 Ingredient Whipped Cream

Making homemade whipped cream requires just a few simple ingredients you likely already have in your kitchen. The main ingredient is cold heavy cream with the emphasis on “heavy”. This fat content is essential for getting that desired consistency and stability of whipped cream.

To enhance the flavor, you’ll also need a sweetener such as granulated sugar or powdered sugar. The sugar adds sweetness and helps stabilize the whipped cream, ensuring it holds its shape for longer.

Finally, a touch of vanilla extract provides a subtle flavor to your whipped cream.
Honestly, I totally prefer making mine without the vanilla. Grandma ALWAYS made her whipped cream with just the heavy cream and a touch of sugar, and I’ve always preferred making it that way as well.

See the recipe card below for exact amounts.

What is the difference between Heavy Cream and Whipping Cream?

Heavy Cream– AKA heavy whipping cream, must contain a percentage of milk fat of at least 36% or more, according to the FDA.

Whipping Cream– Whipping Cream must contain 30-35% milk fat, so it can be used in this recipe if a lighter fat content is desired. It will still whip up nicely and be just as delicious, if you opt for this choice.
The lighter fat content may not seem like a big deal when making a topping for dessert, but be sure to use the recommended cream as stated in other recipes because it can change the result of a mousse or soup, and other dishes.

How to Make Fresh Homemade Whipped Cream

Now that we have the ingredients ready, let’s get into this easy recipe for homemade whipped cream.

Chill your mixing bowl and beaters: Place your mixing bowl and beaters in the freezer for at least 20 minutes before you start. Using a chilled bowl and utensils helps to keep the cream cold and helps everything whip up better. You can omit this step if you’re short on time, but make sure your heavy cream is cold. I also get the best results when I use a metal bowl.

Measure the ingredients: Measure the desired amount of heavy cream, sugar, and vanilla extract according to your recipe or personal preference. It’s crucial to have the correct ratio of ingredients for a perfectly balanced whipped cream. I only use 1 tablespoon of sugar and sometimes even less when I make my whipped cream as I like it with just a bit of sweetness and would rather taste more of the fresh cream. Feel free to add more or less to your taste. 

Combine the ingredients: Pour the heavy cream into the chilled mixing bowl and beat with an electric mixer at medium-high speed. You can also use a stand mixer with the whisk attachment. Add the sugar and vanilla extract and beat until medium peaks form. You’ll know it’s ready when you raise the beaters or whisk and the peaks droop slightly.

You can beat until stiff peaks form, but be careful not to overmix, as this can make the texture grainy! Medium-stiff is fine for most desserts.

Serve immediately or refrigerate: Homemade whipped cream is best enjoyed immediately after whipping. However, if you need to make it ahead of time, transfer it to an airtight container and refrigerate for up to 24 hours. Give it a gentle whisk before serving to restore its light and airy texture.

Recipe Notes for Fresh Whipped Cream

• I prefer to use heavy cream when making fresh whipped cream. You can use light whipping cream in this recipe as they are interchangeable, but because of the higher percentage of milk fat in heavy cream, your whipped cream will hold its shape better and longer when used. 
• Either confectioner’s sugar or granulated sugar can be used. I usually use granulated sugar when making a small batch, but then switch to powdered sugar when either doubling or tripling the recipe for a smoother texture. Increasing the granulated sugar will just make the whipped cream grainy; it still tastes ok but won’t be smooth.
• Using 1 cup of heavy whipping cream will result in about 2 cups of whipped cream. 

Uses for 3 Ingredient Whipped Cream

Homemade whipped cream is incredibly versatile and can be used in a variety of ways. Here are some serving suggestions (using some of my recipes!) to inspire you:

• Whip up a batch to top off your favorite desserts like pies, cakes, tarts, or ice cream sundaes.
• Add a dollop of homemade whipped cream to your favorite hot beverages like hot chocolate, coffee, or chai.
• Serve fresh whipped cream alongside a platter of fresh fruit for a light and refreshing dessert.
• Instead of the traditional maple syrup, top your pancakes or waffles with a generous serving of 3 ingredient whipped cream.
• Layer it with mousse, pudding, or fruit in elegant dessert glasses to create beautiful and decadent parfaits.
• Need a whipped cream that holds its shape longer? Try my Stabilized Whipped Cream recipe instead! Use it in place of Cool Whip.
• Blend homemade whipped cream into your milkshakes or smoothies for an extra creamy and velvety texture.

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3 Ingredient Whipped Cream

This 3 Ingredient Whipped Cream is perfect for topping off a slice of pie, any dessert, and even a cup of hot cocoa! Homemade whipped cream is a yummy treat that doesn't require a lot of effort or ingredients. Fresh is best!

Course Dessert

Cuisine American

Keyword Homemade Whipped Cream

Prep Time 5 minutes minutes

Chilling 20 minutes minutes

Total Time 25 minutes minutes

Servings 8 servings

Calories 108kcal

Author Lynne Feifer

Ingredients

• 1 cup heavy cream well chilled – can use whipping cream, see note
• 1 tablespoon granulated sugar or powdered sugar, see note
• ½ teaspoon pure vanilla extract optional

Instructions

• Place a large mixing bowl and the whisk attachment or beaters (if using a hand held mixer) into the freezer for at least 20 minutes to chill. The reason being, the colder equipment combined with the cold cream will result in more volume. If you're tight on time, you can omit this step. just make sure your heavy cream is really cold.
• Pour the cream into the mixing bowl and beat at medium-high speed before adding the sugar and vanilla extract. Beat until medium stiff peaks form. You'll know when you raise the whisk or beaters and the peaks droop slightly. Medium peaks are perfect for most desserts. You can beat until stiff peaks are formed, but be careful not to over mix!
• Serve immediately or store in the refrigerator in an airtight container for up to 24 hours. When using leftovers, mix again for 10-20 seconds to incorporate any liquid at the bottom of the bowl.

Notes

• I prefer to use heavy cream when making fresh whipped cream. You can use whipping cream in this recipe as they are interchangeable, but because of the higher percentage of milk fat in heavy cream your whipped cream will hold it’s shape a bit better and longer when using it. 
• Either powdered sugar or granulated sugar can be used. I usually use granulated sugar when making a small batch, but then switch of to powdered sugar when either doubling or tripling the recipe for a smoother texture. Increasing the granulated sugar will give just make the whipped cream grainy. It still tastes ok, but won’t be smooth.
  I only use 1 tablespoon of sugar when I make my whipped cream as I like it with just a bit of sweetness and would rather taste more of the fresh cream. Feel free to add more or less to your taste. 
• Using 1 cup of heavy cream or whipping cream will result in about 2 cups of whipped cream. 
• Nutritional information has been calculated for 1/4 cup per person.

Nutrition

Serving: 1serving | Calories: 108kcal | Carbohydrates: 2g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 8mg | Potassium: 29mg | Sugar: 2g | Vitamin A: 437IU | Vitamin C: 0.2mg | Calcium: 20mg | Iron: 0.03mg

The post 3 Ingredient Whipped Cream appeared first on 365 Days of Baking.

Buckle up, strawberry lovers, it’s strawberry season and these roasted strawberries might just blow your mind. 

SAVE THIS ROASTED STRAWBERRIES RECIPE TO YOUR FAVORITE PINTEREST BOARD!

When you place fresh sliced strawberries under heat in the oven, something magical happens. The heat concentrates the juices for a sweeter taste without the need for any additional sugar and intense strawberry flavor. As the natural sugars caramelize, the color of the berries deepens to an eye-catching bright red hue. 

This makes roasting a perfect way to enhance the color and flavor of underripe strawberries. But it’s well worth trying the method with the freshest, juiciest berries available, too.

Why roast strawberries?

There are a few reasons you might want to roast your basket of juicy strawberries. 

• It perks up under or over ripened berries.
• It makes ripe, sweet berries taste even more spectacular. 
• It disguises bruised or discolored berries. 
• Roasted strawberries taste amazing on their own or as a topping for all kinds of dishes! 

Ingredients for Roasted Strawberries

This recipe uses minimal ingredients to keep the strawberry flavor in the spotlight. 

All you need are: 

• Fresh strawberries
• Canola oil or vegetable oil
• Pinch of salt 

Make sure to wash, dry and hull your berries first. Slice them about 1/4 inch thick for best texture.

How to Roast Strawberries

Making roasted strawberries without sugar is almost unbelievably easy. 

Toss strawberries that have been sliced with canola oil and salt. Use a large spatula to ensure all the berries are evenly coated. Then arrange them on a single layer on a rimmed baking sheet. Bake for 15 minutes in a 375 degree preheated oven. 

You’ll know the strawberries are ready when they look bright red with a thick, syrupy coating. The edges may look slightly caramelized, too. Keep a close eye on the strawberries as they roast; they can burn quickly if left in the oven too long!

Do I eat them warm or chilled?

Roasted strawberries can be enjoyed warm, room temperature or chilled. They’re extremely hot when they first come out of the oven, so remember to let them cool for at least 15 minutes first, even if you plan to eat them warm. 

I like to make a big batch all at once, then store them in the refrigerator to use throughout the week. 

What to do with roasted strawberries

You can use roasted strawberries just about anywhere you would use fresh ones! Here are a few serving ideas to get you started: 

• Serve a bowl full of oven roasted berries with some heavy cream, Vanilla Bean Whipped Cream or a scoop of ice cream for an easy dessert.
• Enjoy them on top of pancakes, waffles or French toast. 
• Layer roasted strawberries with Greek yogurt and granola for a colorful breakfast parfait. 
• Serve with buttery biscuits and whipped cream for classic strawberry shortcake. 
• Toss them with spinach and poppyseed dressing in this light summer salad.
• Stir roasted strawberries into your morning bowl of oatmeal, cold cereal or overnight oats.
• Fill a baked pastry shell with roasted strawberries and dust with powdered sugar to make a berry tart. 

Using roasted strawberries instead of fresh ones is an easy way to add even more flavor to familiar favorites. The rich color makes these berries ideal for topping these Patriotic Buttermilk Pancakes for the 4th of July.I also can’t wait to try swapping fresh strawberries for roasted ones in this refreshing Strawberry Lemonade recipe.

Storing Roasted Strawberries

Roasted strawberries should be stored in the refrigerator. In most cases, they keep well for 3 to 4 days in a glass jar. The exact shelf life will depend on how fresh your raw strawberries were to begin with, and the conditions in which you store them. 

 Follow these tips for maintaining best freshness and quality in your oven roasted strawberries. 

1. Let them cool. Allow the roasted strawberries to cool completely before storing them. This helps prevent condensation and moisture buildup in the container you use for storage. 
2. Use an airtight container. A plastic container with a lid or a zip seal bag is ideal. 
3. Check for signs of spoilage before eating: Before using the roasted strawberries, look them over to ensure there’s no signs of mold, discoloration or off smells. Better safe than sorry! 

More Strawberry Recipes

Savor the summertime abundance with these other fun and flavorful strawberry dishes, from nourishing breakfasts to decadent desserts. 

Strawberry Danish Hearts are heart shaped pastries with a lightly sweetened berry center! Perfect for Valentine’s Day or any special breakfast. Need a quick breakfast pastry you can take on the road? Strawberry Cream Muffins and Strawberry Scones are two freezer friendly pastries you’ll love with your morning coffee or tea. 

When it comes to summer time desserts, Strawberries Lenox Shortcake is always a crowd pleaser. It features syrup-soaked strawberries layered with pound cake and topped with whipped cream! Easy, beautiful and good to the last bite.

Strawberry Chocolate Bread can double as a sweet breakfast or dessert! If you like chocolate and strawberries together, here’s a recipe for chocolate covered strawberry dream bars designed with you in mind! 

Whether you enjoy them as a topping for ice cream or cake, or devour them all on their own at the height of the season, roasted strawberries are a delightful, curiously satisfying sweet treat — no added sugar needed! 

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Roasted Strawberries

This simple and easy recipe for Roasted Strawberries enhances the natural sweetness and rosy color of the summer fruit. You'll just need three ingredients and no added sugar!

Course Dessert

Cuisine American

Keyword Roasted Strawberries

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 2.5 cups

Calories 142kcal

Author Lynne Feifer

Ingredients

• 2 pints strawberries washed, hulled, and sliced about 1/4-inch thick
• 1 ½ teaspoons canola oil
• ⅛ teaspoon salt

Instructions

• Preheat oven to 375 degrees. Place sliced strawberries in a medium bowl. 
• Add canola oil and salt. Toss to coat. 
• Place strawberries in a single layer on a rimmed baking sheet. 
• Bake for 15 minutes, and allow to cool.

Nutrition

Serving: 1cup | Calories: 142kcal | Carbohydrates: 29g | Protein: 3g | Fat: 4g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 120mg | Potassium: 579mg | Fiber: 8g | Sugar: 19g | Vitamin A: 45IU | Vitamin C: 223mg | Calcium: 61mg | Iron: 2mg

The post Simple Roasted Strawberries Recipe appeared first on 365 Days of Baking.

Roasting garlic is easy to do! Even if it’s your first time, I promise it’s pretty much fail-proof. Unless you leave the house while you’re in the middle of roasting it which I definitely wouldn’t recommend.

Why should I roast my garlic?

When you roast individual cloves or whole heads of garlic, you’re actually changing the chemical makeup of the garlic to make it easier to digest! The roasting process also removes the bitter taste and transforms the flavor into a sweeter, more mellow flavor that complements so many dishes, like this Roasted Garlic Potato Soup!

Is eating Garlic good for you?

Garlic lovers probably already know this: besides being a delicious addition to many recipes, garlic has many health benefits! Garlic supplements are the most effective, followed by raw garlic and cooked garlic. According to WebMD, health benefits can include the following:

• Increased cardiac health: components of garlic oil have been found to help protect the heart and reduce blood pressure, particularly in people with hypertension.
• Reduced risk of infection: Garlic is well known for its ability to fight off bacteria, viruses, fungi, and more. I have a friend who swears she never gets sick because she eats a spoonful of garlic every morning!
• Reduce blood clotting: Garlic can reduce the risk of blood clots forming.
• Reduced risk of some cancers: Studies have shown that people who regularly consume have a decreased risk of developing colon, gastric, and lung cancer!

Of course, garlic consumption has potential side effects, and this is a food blog, not a health blog! Talk to your doctor before starting any sort of garlic regimen.
I’ve heard it will also keep vampires away, but that’s probably for another post. 😉

What Ingredients do I need for Roasting Garlic?

• Head(s) of garlic for this particular recipe, not individual cloves
• Olive oil
• Aluminum foil

How to Roast Garlic in the oven

One of the best ways to roast garlic is to roast the entire garlic head at once.

Preheat the oven to 400 degrees F. Slice off the top of the bulb with a sharp knife, just enough to expose the individual garlic cloves. You can leave the papery skin on or take it off—I’ve seen it done both ways.

Place the whole head of garlic on a piece of aluminum foil and drizzle a little bit of olive oil over the top. Rub the oil in with your clean fingers. Wrap the garlic head up in the piece of foil. You can wrap them all together or each individually.

Bake the garlic for 30 minutes or until cloves are tender when lightly squeezed. Set it aside until it is cool enough to be handled. Then remove the foil, separate individual cloves, and slice through the skin to remove each clove.

I found that it was also easy to remove each clove from the skin by squeezing each clove at the bottom, so it pops out of the skin! And then it pops really well into my mouth, too!

Roast Individual Garlic Cloves

You can also roast garlic cloves individually! First, break apart the whole bulb of garlic, then trim the ends of each clove and peel. Then place the whole cloves in a small glass baking dish.

Cover the cloves with olive oil, then place the baking dish in the preheated oven and roast for about 40 minutes. Cool them completely on a wire rack before using them. You can store any leftover roasted garlic cloves in olive oil in an airtight container.

More Ways to Roast Garlic

You can roast garlic in an air fryer, a slow cooker, or on the stove top. Each method will give you a slightly different depth of flavor, but as long as your garlic is golden brown and fragrant, you’ll be good to go.
When using the oven, you can even use a Garlic Baker instead of using the aluminum foil. You can also use it to store your garlic and roast onions, too!

How to store Roasted Garlic

Roasted garlic does not keep very long at room temperature, so you’ll want to use it within a few hours. If you have leftovers, you can store them in olive oil in a sealed container for up to 2 weeks in the refrigerator.

You can also make roasted garlic paste by mashing the cloves. Put the paste into a small jar, cover it with a thin layer of olive oil, and refrigerate for up to a week.

Can you freeze Roasted Garlic?

Yes, you can freeze roasted garlic! Freezing your roasted garlic is one of the best ways to store it! Mash your cloves into a paste, then scoop the paste into the cubes of an ice cube tray. Freeze, then transfer to a freezer bag and store for up to 3 months.

I love being able to grab a cube of roasted garlic and throw it into soups, sauces, or veggies for a little boost of flavor!

What are some ways to use Roasted Garlic?

There are tons of different ways to use roasted garlic!

• Spread mashed garlic on bread by itself or mixed with butter. I love a good garlic bread made from homemade Garlic Butter!
• Mix it with mayonnaise and your favorite herbs for a yummy sandwich spread.
• Use it in pasta sauces in place of fresh garlic or garlic powder.
• Use it as a pizza topping! Stir it into homemade pizza sauce or spread some roasted garlic around your pizza for a flavor boost.
• Add it to your roasted vegetables – put some in the pan with your veggies before roasting or stir-frying!

Try these Roasted Garlic Recipes

If you love this roasted garlic, try it in one of these favorite recipes:

• Roasted Garlic Hummus is made with roasted garlic, tahini, lemon juice, and spices. It’s perfect for a healthy, filling snack with your favorite veggies and crackers.
• Want a bit more flavor in your hummus? Try this Roasted Garlic and Red Pepper Hummus instead!
• This is truly The Best Roasted Garlic Alfredo Sauce I’ve ever eaten! I like it better than the kind I have at restaurants!
• These Garlic Edamame pods are sautéed with garlic and ginger for the perfect start to any Asian meal.
• This 20-minute Lemon Garlic Shrimp Pasta is made with linguine, lemon, garlic, parsley, seasonings, and peeled and deveined shrimp. It’s a great recipe that’s super easy to put together and gives you a restaurant-quality meal you’ll feel good about feeding your family.
• These easy Roasted Smashed Potatoes are small red potatoes boiled until slightly soft, smashed, basted with seasoned garlic butter, and topped with copious amounts of cheese and chives!

Once you learn how to roast garlic, it’s something you’ll do again and again.
Roasting caramelizes the natural sugars giving the garlic a sweet, nutty flavor unlike the sharp bite is has when it’s eaten raw. It’s so yummy that you might find yourself noshing on it alone!

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How to Roast Garlic

Learn How to Roast Garlic so that you can use it in a variety of recipes. Once it's roasted, garlic has a delicious creamy, sweet and mellow flavor unlike when it's raw, and can greatly increase the flavor profile in pasta, breads, salads, and more!

Course How To

Cuisine American

Keyword Roast Garlic

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 19kcal

Author Lynne Feifer

Ingredients

• 1 head of garlic can use more
• 2 teaspoons olive oil
• aluminum foil

Instructions

• Preheat the oven to 400 °F.
• To roast a whole head of garlic, peel off the outer skin, leaving the skin on the individual cloves. Cut 1/4 to 1/2-inch off the tops off of the cloves with a sharp knife so that you can see the individual cloves.
• Place the head of garlic on a square piece of tinfoil and drizzle with olive oil. With clean fingers, massage the olive oil into the tops of the garlic cloves.
• Wrap aluminum foil around the head of garlic so that it is completely encased. You can either wrap them all in one pice of foil or individually. Place the wrapped head(s) of garlic on a baking sheet.
• Bake for 30 minutes, or until cloves are tender when lightly squeezed. Set aside to cool enough to be handled.
• To remove the individual cloves, I find that it easiest to squeeze each one at the bottom, so that it kind of pops out of the skin.

Notes

Of course, you can roast more than one head of garlic at a time. For nutritional purposes, we only calculated the information using one head of garlic and 2 teaspoons of olive oil, though you may not need that much.

Nutrition

Serving: 1serving | Calories: 19kcal | Carbohydrates: 0.2g | Protein: 0.05g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 0.2mg | Potassium: 3mg | Fiber: 0.01g | Sugar: 0.01g | Vitamin A: 0.1IU | Vitamin C: 0.2mg | Calcium: 1mg | Iron: 0.02mg

The post How to Roast Garlic appeared first on 365 Days of Baking.

My favorite way to eat these crepes is warmed with some pure maple syrup, but they’re delicious with all kinds of fillings, too! Read on to find out how easy it is to make crepes at home.

I have loved crepes ever since I was a little girl. The crepe recipe I’ve made for years is easy as it is delicious.  Surprisingly, I hadn’t added the recipe here on the blog until now.

THIS POST CONTAINS AN AFFILIATE LINK(S).**

Crepes

When I was little, we lived in Lombard, Illinois. There was a restaurant called the Magic Pan at the Oakbrook Mall, if I remember correctly. This restaurant is where my love of all kinds of crepes began.

The Magic Pan was a chain restaurant and there were a few of them all across the country. After we moved back to Rhode Island, my mother would take me to the one located in Faneuil Hall when we’d go shopping in Boston

I was absolutely heartbroken when that chain went out of business. We didn’t go often, but when we did it was a super special treat and I absolutely LOVED it.

It’s been years and years but I still think about some of my favorite dishes from that restaurant. I’m not sure if it’s because they really were that spectacular, or if its the childhood nostalgia, or both. Either way, the food lives on in my memory.

SAVE THIS CREPE RECIPE TO YOUR FAVORITE PINTEREST BOARD!

Easy Crepe Recipe

To this day I can still remember how delicious the cheese fritters from that restaurant were! Ironically, I can’t remember any of the desserts. You would think those would be at the forefront of my mind, right?

Instead, those fritters or cheese balls or whatever the heck they called them rocked my world. And that mustard dipping sauce they served with it, YUM!

Years later, I came across a recipe from Bon Appetit for Cheese Blintzes that I’ve been making for my family ever since. Of all the recipes I’ve ever made, they are our absolute favorite!

They remind me so much of the cheese fritters I loved. Those cheese blintzes will be added to the blog soon as well, so be sure to watch for them.

But my favorite thing on the menu at The Magic Pan was simple: plain crepes. Without fail, every single time we went I ordered the same exact thing: plain crepes with maple syrup. Man, were they good!

So, whenever mom made this easy crepe recipe for her manicotti (which I’ll soon be adding to the blog) she’d always make a double or triple batch, saving some for me to enjoy just the way I loved them: dusted with powdered sugar and absolutely smothered in maple syrup.

How to Make Crepes

People often ask, “How do I make a French crepe?” They assume it’s difficult to make these thin French pancakes.

I’m happy to learn that making homemade crepes is easy to learn. It just takes a little bit of practice, and of course, the more you do it the better you’ll be!

Be careful, though. Once you learn how to make crepes, everyone will be asking you to make them all the time!

How to Make this Quick Easy Crepe Recipe

• I’ve used both a mixing bowl and a blender to make crepes. I find it easiest to use the blender, but a mixing bowl is sufficient.
• A note when using a bowl: Mix the dry ingredients together and slowly add the milk while whisking to prevent any lumps from forming in the batter.
• This recipe says to let the batter rest for a half an hour before using. Again, I’ve done both, allowed it to rest and not. I’ve had better results with it resting. Fewer bubbles are created when the crepe cooks which leads to fewer holes in the final product.
• I’ve found that the perfect amount of batter to pour into the pan is a scant 1/4 cup. If using a blender for mixing, you can pour it directly into the pan, but I tend to pour not enough or too much. So, a scant 1/4 cup full has been the perfect amount. “Scant”  means to pour the batter into the measuring cup so that it is about 2-3 millimeters under the rim of the cup.
• I use this crepe pan, and my son uses a small 8-inch skillet when we make them together. Both work equally well, but I prefer the crepe pan as I’ve used it for so many years and it’s just easier for me.
• Pour the batter into the center of the pan and then gently swirl the pan to coat the whole bottom evenly.
• Once the batter sets for about 30 seconds, I’ll go around to loosen the edges with a spatula because it has rounded edges and is less likely to put a hole into the crepe.

Savory Crepes

To make savory crepes, simply omit the sugar from the recipe and add your favorite fillings. This Monte Cristo Crepe Recipe is stuffed with cheese, ham, and turkey and would be perfect for a brunch.

I’m dying to make these Chickpea-Rosemary Crepes with Sweet Potatoes and Goat Cheese. I absolutely love all of those ingredients and can’t wait to make them for an upcoming brunch. We also love the way crepes filled with this Spinach and Cheese Manicotti taste.

If you’re looking for crepes without white flour, try these Buckwheat Crepes that are naturally gluten-free. I love that Rebecca put a fried egg in the middle. So yummy!

If you like breakfast for dinner (and who doesn’t) this basic crepe recipe would be an excellent choice, stuffed with just about anything you like.

Sweet Crepes

I’ll often serve the crepes with this 3-Ingredient Strawberry Sauce. It’s super easy and absolutely delicious. We love it on our ice cream as well.Add a little stabilized whipped cream and top with fresh strawberries and you’ve got a perfect meal, in my book.

One of my favorite sweet easy crepe recipes is this one for Lemon Crepes. Tangy lemon curds plus delicious mascarpone and cottage cheese filling makes for a fun and fancy breakfast, brunch or even dessert!

Sometimes I enjoy them as simply as I can–with a bit of fresh lemon juice and powdered sugar. I love OXO’s Dusting Wand because it sprinkles just the right amount of confectioners’ sugar every single time. That way, we don’t have to worry about inhaling and choking on powdered sugar as we nosh on our delicious crepes.

Crepes are delicious with some Nutella, fresh berries or cheese fillings. They can also be filled with  Strawberry Jam, peanut butter or marshmallow fluff. The possibilities are truly endless!

Of course, at the end of the day, I’ll always remember my very favorite crepes as the ones from my childhood, sweet and drizzled in maple syrup.

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 Crepes are impressive and easy to make but if you’ve never made them before, check out these tips I’ve gathered over the years! 

Can crepes be made ahead of time?
Yes!

• Crepes can be made up to THREE days ahead. Put them in between layers of wax paper and place them flat into a gallon-sized sealed plastic bag. Store in the refrigerator, or freeze up to two months.

Can crepes be frozen?
Yes!

• As when you’re refrigerating them, put them in between layers of wax paper and place them flat into a gallon-sized sealed plastic bag. Store in the refrigerator or freeze up to two months.

Pancake Recipes

Are you looking for a recipe more like a classic American pancake? I’ve got you covered. We love all kinds of pancakes in this kitchen, not just crepes.

These Lemon Blueberry Cottage Cheese Pancakes are perfect for a summer morning. The combination of tart lemon and sweet blueberry is out-of-this-world delicious.

Cranberry and orange are at their best in these Cranberry Pancakes with Orange Cream Cheese Drizzle. They’re great to serve around Christmas time but I enjoy them any time of the year.

And if you’re a fan of cinnamon, you MUST make these Cinnamon Peach Pancakes. Apples usually get all the cinnamon love when it comes to pancake but peach and cinnamon together are just as good (if not better). These pancakes are sweet with just a hint of spice.

If you can make a pancake, you can make a crepe! I’m so excited to share this beloved recipe with you today–and can’t wait to hear how you like it. These are truly the easiest and tastiest basic crepes you can make.

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Easy Crepe Recipe

My family absolutely loves this Easy Crepe Recipe and yours will, too. Simply made with flour, eggs, milk and a little sugar, these thin French crepes or pancakes can be enjoyed a variety of ways. My favorite way to eat them is warmed with some pure maple syrup, but they're delicious with fillings, too!

Course Dessert

Cuisine French

Prep Time 35 minutes minutes

Cook Time 3 minutes minutes

Total Time 38 minutes minutes

Servings 12 crepes

Author Lynne Feifer

Ingredients

• 2 large eggs
• 1 cup milk
• 1 teaspoon pure vanilla extract
• 1 cup flour
• 2 tablespoons granulated sugar
• ½ teaspoon salt
• 2 tablespoons unsalted butter melted

Instructions

• Place all ingredients plus ONLY one tablespoon of melted butter in a blender and mix until well combined, scraping the sides to incorporate all flour.
  
• Cover and let batter rest for a minimum of 30 minutes.
• Heat a crepe pan or 8-inch non-stick skillet over medium heat and lightly brush with the remaining melted butter.
• Using a scant 1/4 cup of batter, pour into the pan. Use a tilt and swirl method to evenly cover the entire bottom of the pan.
• Cook for about 1 minute before circling the pan with a rounded-edge hard spatula to loosen the browning edges. It will be ready to flip soon after that.
• Gently guide the spatula under the crepe and flip. Cook for an additional 30 seconds - 1 minute until completely cooked through and slightly golden.

Interested in some other great recipes? Make these along with your crepes!

3-Ingredient Strawberry Sauce

This is probably one of the crepe toppings I make most frequently. It’s also incredible over pancakes, waffles and ice cream!

Lemon Crepes

Lemon crepes are favorite spin on the simple crepe that are filled with a rich cream cheese center and topped with lemon curds.

No-Bake Blueberry Pie

We love making one of these pies whenever I have blueberries around. It has all the classic taste of a blueberry pie but with no time in the oven at all!

French Breakfast Puffs

These adorable breakfast baked goods are a sweet and simple way to start the day. Great for eating on the go or munching with a cup of coffee!

Blueberry Bagel Breakfast Bake 

This breakfast bake is everything I love about french toast but made with bagels, blueberries and pecans, then baked. It’s a unique and completely delicious treat perfect for breakfast or brunch.

The post Easy Crepe Recipe appeared first on 365 Days of Baking.

You need to pay attention here…

Geez, that sounds all sorts of bossy, doesn’t it? I really didn’t mean it that way. I just want to impress upon you that this recipe and the next one I post, will culminate in the ultimate (and I do mean ultimate) recipe and exciting adventure on Monday.

So heads up!

I just know you’ll be kicking yourself if you miss it. So set your alarms, put me in your calendar! Better yet, add 365 Days of Baking and More to your desktop or your homepage, so that we’re front and center and you don’t forget! Capiche?

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I’m not even Italian. That’s all I can say. You’re not getting any more out of me. My lips are sealed. Throwin’ away the key….now I’m singing “my lips are sealed”…*sigh*

Ok, here are the onions and I’m going to tell you how to caramelize them. I only have two pictures because the other ones I took, all 37 of them, looked rather disgusting to be perfectly honest. These are the only two of the whole lot of them that didn’t look like a bowl of worms.

Seriously.

It’s probably because I like my onions really caramelized, like almost burnt type caramelized. As you can see. Of course, you can remove your pan from the heat when you think your onions are the perfect doneness for you. I won’t be offended.

I found this wonderful article over at Bon Appétit on the ins and outs of onion caramelization.

Low and slow is the key. And DO NOT, I repeat, DO NOT put a lid over the pan while the onions are cooking. The lid will add steam to the pan and we don’t want to steam the onions and get them all watery. Remember oil and water don’t mix.

Also, if you’re doubling the recipe, the cooking process will, of course, take longer because you only want to add the two onions to the pan at first.

Wait for those to cook down a bit, probably 20 minutes or so before adding more to the pan. Otherwise, too many onions = too much steam and we all know how I feel about steam with your onions, right? 😉

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How To Caramelize Onions

Author Lynne Feifer

Ingredients

• 2 yellow onions
• 1 tablespoon salted butter
• 1 tablespoon olive oil
• 1 - 2 tablespoons chicken broth or water

Instructions

• Slice onions so that they are thin, about 1/8 to 1/4-inch thick.
• In a large skillet over medium-low heat, melt the butter and add the olive oil. Be sure to coat the bottom of the skillet.
• Add the slice onions and sauté for 35 - 45 minutes depending on your desired doneness.
• Just before removing from heat, add the tablespoon of chicken broth. This will deglaze the pan, removing that extra goodness from the bottom and adding it to your onions.

I rate everything I make on a scale of 1 -4 and these Caramelized Onions…really, I have to rate these, too?
Ok, I’m going…these caramelized onions earned 4 rolling pins.

I like ’em dark and burnt. To me, they’re sweeter that way, but some people like them a bit lighter. You decide.
I did try making them in the slow cooker once, but I wasn’t impressed and didn’t post the recipe. They were too light for me and weren’t caramelized as much as I like.

And they certainly weren’t burnt!

Interested in other handy recipes? Here are a few that you can go to every time!

Baking Bacon

Chicken Mozzarella Pasta

Crockpot Bbq Root Beer Shredded Chicken Sandwiches

Ok, remember to come back for the next recipe. It will go up tomorrow or Friday. I have a very busy day tomorrow, so not sure if I’ll make it, but these two lead to Monday’s and that’s a biggie!!

The post How To Caramelize Onions appeared first on 365 Days of Baking.

YES, it’s possible to make hard-boiled eggs without any boiling at all! 

I feel like I just wrote my opening sentences for my conclusion of a science fair project.
The concept of hard boiled eggs baked in the oven does sound a little science experiment-y, right? 

But I promise there’s nothing too complicated about this recipe! 

Now, let’s not get confused here. You’re not going to place them in a pot of water and then stick that in the oven. You don’t even NEED  water (until right at the end). 

I guess they’re not technically “hard-boiled” eggs since we take out the boiling step. But the resulting eggs taste almost identical to the hard boiled eggs made the usual way. 

 I’ve heard about this method on Pinterest for a while and was curious. Because we’re baking every day, I just had to put the baked hard-boiled eggs recipe to the test to see if it worked.

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I asked myself, “Self, can I really get the same result from baking the eggs in the oven as I do when I put them into a pot of boiling water?” 

Actually, I don’t ever put eggs into a pot of boiling water when I make hard-boiled eggs. 

When you make hard-boiled eggs the typical way, you start by placing the eggs in a pot of cold tap water. After bringing the pot to boil, you remove it from heat, cover and let sit for 12 minutes before submerging the eggs into a bowl of ice water. 

Yada yada yada. I don’t know about you but that’s WAY too many steps for my brain. 

Especially when I’m hungry and have a zillion other tasks to complete before the next meal time! 

Ok, it’s not really THAT many steps. You have to admit that it is quite a bit more involved than just plopping some eggs into the oven, going about your business (because you DO have a life, am I right?) and then putting them in cold water.

These hard-boiled eggs cook without needing your attention every step of the way. I love that I could just put the whole eggs into the oven and use the time while they baked to cross a few more items off my to-do list (or, you know, take a nap). 

In just about half an hour, you have hard boiled eggs ready to turn into Dill Pickle Egg Salad Dip or Ultimate Egg Salad Sandwiches. 

Hard boiled eggs are so perfect on a Chef’s Salad, in a classic mayo-based egg salad or just as a protein packed snack. The only reason I don’t eat them just about every day is that I rarely want to go through the hassle of boiling, rinsing and peeling the eggs. 

This method requires little more effort than placing eggs in an oven and rinsing them with cold water. 

And just a warning–don’t PLOP your eggs into the oven. These are raw eggs we’re talking about, people. Fragile. Breakable. Potentially very messy if not handled with care! 

 You’re going to have a nasty mess in the bottom of your oven if you plop raw eggs onto your oven rack. Yikes. Imagine cleaning that up after your oven’s been on for 30 minutes. Ick.

Back to my hard-boiled–I mean baked–eggy experiment (egg-speriment? Sorry.). 

I loved how these “hard-boiled” eggs tasted! They turned out just as perfect as any hard boiled egg I’ve eaten, if not even tastier. 

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Hard Boiled Eggs in the Oven

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Hard Boiled Eggs

Hard-Boiled Eggs in the Oven? Yes, you can! It's simple and they're easy AND delicious, too!

Course Breakfast, Side Dish

Cuisine American

Keyword Eggs, Hard Boiled Eggs

Cook Time 30 minutes minutes

Ice Bath 10 minutes minutes

Total Time 40 minutes minutes

Servings 56

Calories 7kcal

Author Lynne Feifer

Ingredients

• 6 eggs

Instructions

• Preheat oven to 325 Degrees F. Place eggs in a standard muffin tin to keep them contained.
• Put eggs into the oven and bake them for 30 minutes. When they are removed, use tongs to place them into a medium bowl filled with ice water.
• Allow them to sit for 10 minutes to stop the baking process. Peel and eat or use as desired.

Nutrition

Serving: 1g | Calories: 7kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 18mg | Sodium: 7mg | Potassium: 7mg | Sugar: 1g | Vitamin A: 25IU | Calcium: 3mg | Iron: 1mg

I found I like this way of cooking the eggs MUCH better than the stove top boiling method. 

I rate everything I bake on a scale of 1-4 with 4 being the best. These Hard-Boiled Eggs in the Oven earned a whopping 4 rolling pins! SO easy peasy!!!

Oh, my goodness was it so much simpler than that whole boiling water rigmarole!

AND not only was it easier to make hard boiled eggs in the oven…get THIS. Peeling them was a whole heck of a lot easier, too! 4 out of the 5 egg shells came off in large, almost whole egg-sized pieces instead of those crappy-little-hoo-has-and-tiny-little-bits-that-do-not-like-to-come-off-the-eggs-to-save-their-life pieces.

Whoa, that wasn’t easy to write. I HATE THOSE!!!! And it takes forever to unwrap the egg! SO not fair! And it really does deter me from boiling eggs because it’s just so dang frustrating.

So, pot of water, you’ve met your match and you’ve done been retired. No more top-of-the-stove egg cooking for this girl. No siree. I’m sticking to the BAKED method! (Maybe they should be referred to as Hard Baked Eggs?)

This makes them not only easier to cook but easier to eat! Perfect for those of us who don’t want to have to work too hard everytime we want eggs for breakfast or lunch. 

The only thing that I noticed that was different than boiling them was that there were just a few small brown spots on some of the eggs. Were they burn spots from sitting in the muffin tin? Could be. . . well, at least that’s my guess anyway.

It wasn’t a big deal. We just removed those spots and ate the eggs. The brown spots didn’t make a difference at all in the way the eggs tasted. No biggie at all! 

If you’ve never tried baking your eggs in the oven, what are you waiting for? I wouldn’t lead you astray, I promise. 

Give this Hard-Boiled Eggs recipe a try and let me know if you found it as easy and tasty as I did. I’ll probably never make boiled eggs the old way again!

Speaking of easy breakfasts and Hard-Boiled Eggs in the oven, these other recipes are sure to help when the family is ready to eat!

Just like oven baked hard boiled eggs, Baking Bacon is an easier way to make your favorite breakfast food! When you bake bacon in the oven, you get INCREDIBLE crisp strips of bacon without standing over the stove top getting splashed with hot grease (yuck). 

With these hard boiled eggs and that bacon, plus a few pieces of toast, you’d have a full home cooked breakfast without putting a single pan on the stove!

German Pancake (yes, pancake, singular–you’ll see why!) is an impressive, tasty and surprisingly easy sweet breakfast.

If you love eggs in the morning (or any time of day), also be sure to check out Sage and Ham Baked Eggs.

And, oh my goodness, I cannot talk about amazing breakfast foods without reminding you about Bruschetta Fried Egg Avocado Toast. This recipe is the king of all avocado toast with juicy bits of tomato, herbs, fried egg and avocado on your favorite toasted bread. 

Are you excited for breakfast yet? I know I am! 

The post Hard – Boiled Eggs in the Oven appeared first on 365 Days of Baking.