Dinner Recipes - Tastes Better From Scratch

Easy Homemade Crab Cakes

Lauren Allen — Mon, 11 Dec 2023 12:00:00 +0000

This homemade Crab Cakes recipe has been my favorite for decades, made with fresh lump crab meat, and lightly seasoned for the best taste. The chipotle mayo sauce served with them puts them over the top.

You could use any leftover crab to make our favorite Crab Dip, and don’t miss my tips and tricks for How to Cook Crab Legs.

What I love about this recipe:

EASY: I can whip up the Crab Cakes mixture in a few minutes, and I love that I can prep them ahead of time, and then cook them just before serving.
The crab cake sauce is a simple chipotle mayo sauce that takes this crab cakes recipe to the next level.
Minimal “fillers”: Most crab cake recipes have a lot of “fillers” inside, like crushed crackers, chopped veggies, and tons of herbs and seasonings. We want the crab to be the star of the flavor show, so we only add enough to enhance the flavor; not overpower it.

About the Crab Meat:

Buy fresh lump crab for crab cakes. There are different grades of crab meat depending on the part of the crab the meat was taken from. “Lump” meat is best because it is smaller white pieces of crab meat. Jumbo lump is a little too large and would be wasted in crab cakes as its larger white pieces are more appropriate for fresh salads or sandwiches. Avoid crab meat that comes in a can, like tuna fish.
Where to buy fresh crab: Look in the refrigerated section near the seafood counter, and look for crab labeled, “hand picked” or “freshly picked”. I like to buy mine from Costco, for the best price for the size. If you have to substitute canned crab meat, it won’t have the same wonderful taste and texture.

How to make Crab Cakes:

Mix crab cake ingredients. Add crab meat to a bowl and mix in the bell pepper, mayonnaise, old bay seasoning, garlic, salt and pepper.

Chill. Refrigerate mixture for at least one hour. This will make the crab cakes easier to form and hold their shape.

Form crab cakes. Use a ⅓ cup measuring cup to scoop the crab (which will yield about 7, three inch crab cakes). Press mixture firmly into your measuring cup. Invert into the palm of your hand and flatten it gently, molding it tightly with your hands to form a flat disc.

Coat with eggs and breadcrumbs. Add two beaten eggs to a bowl and panko bread crumbs to a separate bowl. Sprinkle crab cakes with cornstarch and set them in the egg mixture, using a pastry brush to brush beaten egg over their top. Scoop and press breadcrumbs around the sides and on top of the crab cake.

Pan fry. Heat olive oil in a large skillet over medium heat. Once hot, add crab cakes and cook for about 3-4 minutes on each side, until golden brown.

For Baked Crab Cakes: place them on a greased baking tray and bake at 400 degrees F for about 8 minutes, then flip and bake for 5-10 more minutes, until warmed through and crispy on top.

For Air Fryer Crab Cakes: Preheat air fryer to 375 degrees F. Arrange crab cakes in a single layer in the air fryer basket (you may need to cook in batches) and cook for about 8 minutes, until golden on top and warmed throughout.

Make Ahead and Freezing Instructions:

To Make Ahead: Form crab cakes and store, covered with plastic wrap, in the fridge for a few hours ahead, before cooking.

To Freeze: You may freeze these crab cakes before pan frying. Just wrap each one in plastic wrap and place in a freezer safe bag. Freeze up to 1 month. Let thaw in the refrigerator overnight before pan frying.

Serve Crab Cakes with:

Salad: like Beet Salad, Radicchio Salad, Wedge Salad or Tomato Cucumber Salad
Other Appetizers like blistered shishito peppers, whipped goat cheese or Bruschetta.
Soup, like Tomato, Corn Chowder, or Potato Leek
Peanut Noodles
Risotto
Panzanella
Fresh Corn Salad

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Crab Cakes

The BEST Crab Cakes recipe couldn't be more delicious or easy, made with fresh lump crab meat, bell pepper, cilantro, mayo and spices. Serve them as an appetizer or main dish, topped with our crab cakes sauce.

Course Appetizer, Main Course, Side Dish

Cuisine American

Prep Time 15

Cook Time 10

Refrigerate 1

Total Time 1 25

Servings

Calories 204kcal

Author Lauren Allen

Cost 22

Equipment

Pastry Brush

Ingredients

1 pound lump crab meat*
1/2 cup bell pepper (yellow, red, or a little of both), diced
2 large eggs , separated
2 teaspoons Old Bay Seasoning
2 Tablespoons mayonnaise
1 clove garlic , minced
1 Tablespoon fresh cilantro , chopped
salt and freshly ground black pepper , to taste
1/4 cup cornstarch
1 Tablespoon olive oil
panko bread crumbs

Crab Cakes Sauce:

1 cup mayonnaise
2 Tablespoons chives , finely chopped
2 cloves garlic , minced
2 teaspoons fresh lime juice
1 teaspoon chipotle chili powder
salt and freshly ground black pepper

US Customary – Metric

Instructions

Make the sauce by combining the ingredients until smooth. Refrigerate, covered, until ready to serve. (Can be made several days in advance).
Mix crab and seasonings: In a mixing bowl add the crab meat, bell peppers, one beaten egg, Old Bay seasoning, mayo, garlic, cilantro and salt and pepper. Gently stir just until blended.
Refrigerate for at least one hour, or up to 5 hours.
Form Crab Cakes: Beat the remaining egg and add to a shallow dish. Add the panko bread crumbs to another dish. Spoon about ⅓ cup of the mixture into your palm and flatten into a small disc, about 3 inches in diameter. Sprinkle the outsides of the crab cake patties with a tiny bit of cornstarch.
Dip each patty lightly in the beaten egg, and then coat them lightly with panko bread crumbs. I try to avoid doing a thick coating of crumbs because I like the crab flavor to shine through as much as possible.
Cook: Heat olive oil in a large skillet over medium heat. Once hot, add the crab cakes and cook for about 3-4 minutes on one side, until golden brown on bottom. Gently flip to the other side and cook for another 3 minutes, or until golden. Remove to a plate.
Serve warm with chipotle mayo sauce for dipping.

Video

Notes

Crab meat: Buy fresh lump crab for crab cakes, found in the refrigerated section near the seafood counter. Avoid crab meat that comes in a can, like tuna fish.

Sauce: other popular sauces to serve with crab cakes include tartar sauce, remoulade sauce, cocktail sauce and horseradish-sriracha.

Baked Crab Cakes: place them on a greased baking tray and bake at 400 degrees F for about 8 minutes, then flip and bake for 5-10 more minutes, until warmed through and crispy on top.

Air Fryer Crab Cakes: Preheat air fryer to 375 degrees F. Arrange crab cakes in a single layer in the air fryer basket (you may need to cook in batches) and cook for about 8 minutes, until golden on top and warmed throughout.

Vegan: Use vegan mayonnaise, and use ¼ cup egg substitute in place of each whole egg.

Make Ahead Instructions: Form crab cakes and store, covered with plastic wrap, in the fridge for a few hours ahead, before cooking.

Freezing Instructions: You may freeze these crab cakes before pan frying. Wrap each one in plastic wrap and place in a freezer safe bag. Freeze up to 1 month. Let thaw in the refrigerator overnight before pan frying.

Nutrition

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I originally shared this recipe August 2018. Updated December 2021 and December 2023.

Christmas Dinner Menu Ideas

Lauren Allen — Sun, 03 Dec 2023 12:00:00 +0000

We’ve compiled a few Christmas Dinner Menu Ideas (with free printable menus for the table) to help make your holiday magical. Each menu idea is different, with side dish and dessert ideas to make a complete holiday meal.

Rack of Lamb

Starter: Wedge Salad
Sides: Homemade Rolls and Whipped Feta with Roasted Vegetables
Dessert: Bread Pudding

Get the free Menu Printable here!

Surf and Turf:

Crab Legs and Marinated Flank Steak

Starter: Apple Cranberry Fruit Salad
Sides: Green Beans and Potatoes Au Gratin
Dessert: Apple Crisp

Get the free Menu Printable here!

Baked Ham

Starter: Brussels Sprout Salad
Sides: Funeral Potatoes and Cranberry Fluff
Dessert: Peppermint Brownies

Get the free Menu Printable here!

Prime Rib:

Starter: Radicchio Salad
Sides: Twice Baked Potatoes and French Green Beans
Dessert: Sticky Toffee Pudding

Get the free Menu Printable here!

Beef Tenderloin:

Starter: Apple Pecan Salad
Sides: Roasted Carrots and Mashed Potatoes
Dessert: Gingerbread Cake

Get the free Menu Printable here!

25+ Leftover Turkey Recipes

Lauren Allen — Fri, 24 Nov 2023 12:00:00 +0000

I hope you all had a happy Thanksgiving! Leftovers from the Thanksgiving feast could be my favorite part. We usually enjoy leftover pie for days, I love leftover turkey recipes because you can use it to make so many more meals throughout the week. From sandwiches, soups, and pastas, to hashes and pies–the options are endless!

Turkey Chili

5 from 69 votes

Turkey Chili

This healthy Turkey Chili recipe is packed full of lean protein, veggies, and so much flavor! It's simple to make and the perfect comfort meal on a cold day. It stores well and freezes great so make a big batch.

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Only takes 20 minutes to make, this Turkey Chili is healthy and so flavorful! Perfect on a chilly day. Just toss in some chopped turkey at the end.

Turkey and Dumplings

4.99 from 506 votes

Chicken and Dumplings

This old fashioned Chicken and Dumplings recipe is easy and comforting, made with homemade dumplings and loaded with vegetables and chicken. It's the perfect soup to make on a cold day.

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Made with the most delicious homemade dumplings, it’s healthier than the ones found at the store and tastes so much better! Just use turkey in place of the chicken. Everyone in my family gets excited when this soup is for dinner.

Turkey Pot Pie

5 from 514 votes

Chicken Pot Pie

This homemade Chicken Pot Pie recipe could be the king of all comfort foods! It is easy to make, freezer friendly, and a meal the whole family is excited about! To take this recipe to the next level, try using my homemade pie crust!

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This is one of the most perfect recipes following Thanksgiving! I like make an extra batch of my homemade pie crust when I’m making my Thanksgiving pies, to use for this Chicken Pot Pie after. Just substitute turkey instead of chicken.

Turkey Casserole

4.70 from 233 votes

Chicken Casserole

Your family will love this easy Chicken Casserole recipe made with minute rice, chicken, celery, a creamy sauce to hold it together, with buttered cornflakes crushed on top.

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This casserole is the epitome of comfort food. Just use leftover turkey instead of chicken, and this simple dish will leave your whole family feeling happy.

Dirty Rice

5 from 70 votes

Dirty Rice

This easy Dirty Rice recipe is a popular Cajun dish made with white rice that becomes "dirty" in color when cooked with beef, sausage, chicken, veggies and spices. It's made in just one pot and is a hearty, flavorful meal everyone will love!

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I love one pot meals, especially after cooking a big meal like Thanksgiving. This dirty rice is flavorful, fresh, and so easy to make! Just use your leftover turkey in place of the chicken.

Turkey Divan

4.93 from 52 votes

Chicken Divan

The best Chicken Divan recipe is made with rice, broccoli, chicken and a creamy curry sauce. It's a healthier version of the traditional chicken divan casserole, and your family will LOVE it!

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This creamy casserole really makes the leftover turkey shine! Just use your leftover turkey instead of chicken and the entire meal can be prepped in advance. It’s so quick since the turkey is already cooked.

Calzones

4.94 from 45 votes

Calzones

This easy homemade Calzones recipe includes pizza dough stuffed with your favorite pizza toppings, making a fun customizable dinner that everyone loves. Calzones can be made in advance or frozen for an easy freezer meal.

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Everyone’s favorite, these Calzones are fun for the whole family to make. Chop up leftover turkey and use it along with your other favorite pizza toppings. Makes a great freezer meal too!

Orzo Salad

5 from 5 votes

Orzo Pasta Salad

Our favorite Mediterranean Orzo Pasta Salad recipe is bursting with fresh flavor, and ready in just 30 minutes! Serve it cold or warm, as a main course, or the perfect side to accompany any dish!

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This pasta salad is quick to make, tastes so fresh, and adding your turkey instead of the chicken will make it a complete meal! I love to eat this for lunch following Thanksgiving.

Turkey Tetrazzini

4.89 from 42 votes

Chicken Tetrazzini

This delicious Chicken Tetrazzini recipe the epitome of comfort food, made easily from scratch, and a meal that will please the pickiest eaters.

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Transform your leftover turkey into an entirely different meal. This Turkey Tetrazzini is simple, made from scratch, and something the whole family will love. Just substitute turkey for the cooked chicken.

Cottage Pie

4.94 from 142 votes

Cottage Pie (or Shepherd’s Pie)

This easy Cottage Pie recipe has a flavorful gravy with ground beef, ground sausage, and mixed vegetables topped with fluffy mashed potatoes and cheddar cheese.

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Cottage Pie is the perfect way to use up leftover turkey and mashed potatoes from Thanksgiving. It’s the ultimate winter dinner. I love to make a double batch and freeze the second for a quick and easy freezer meal. Find directions for freezing in the post. (Sub cooked shredded turkey for cooked ground beef)

Arroz Chaufa

5 from 20 votes

Arroz Chaufa

Arroz Chaufa is Peruvian Fried Rice made with rice, chicken, hot dogs, bell peppers, and onion in less than 20 minutes! It's delicious served as a main dish or a side dish, and is a great way to use leftover rice, meat and veggies.

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This family favorite Peruvian recipe is a fantastic way to use up leftover turkey. Replace the chicken with cooked and shredded turkey. This 15 minutes dinner is perfect for a quick weeknight meal or easy lunch!

Chicken and Wild Rice Soup

4.92 from 49 votes

Creamy Chicken and Wild Rice Soup

Chicken and Wild Rice Soup, made with carrots, celery, chicken, and wild rice in a creamy and flavorful broth. Make it in the slow cooker or on the stove.

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Nothing beats a warm bowl of soup on a cold day. This soup is thick, creamy, loaded with veggies, and the wild rice blend gives it a great flavor that you just can’t find with white rice. All you need to do is replace the cooked chicken with leftover shredded turkey at the end!

Loaded Enchiladas

4.99 from 73 votes

Loaded Chicken Enchiladas

Loaded Chicken Enchiladas are made with shredded chicken, rice, beans, corn, bell pepper, and onion mixed in a creamy sauce and topped with cheese and homemade red enchilada sauce.

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These delicious loaded enchiladas are so easy to make with your leftover turkey in place of cooked chicken. This recipe makes TWO 9×13” pans of enchiladas. I serve one for dinner and freeze the other in a disposable aluminum pan for later. You’ll love the healthier ingredients and a homemade enchilada sauce.

One Pan Jambalaya

4.99 from 216 votes

One Pan Jambalaya

This easy Jambalaya recipe is healthy comfort food made in just one pan! It's loaded with chicken, sausage, veggies, and bold cajun flavors your family will love.

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How about some yummy and healthy comfort food? Check out my 30-minute one-pan jambalaya. It is even easier to make with leftover turkey- just throw it in at the end in place of chicken. This recipe is loaded with veggies and bold cajun flavors that everyone loves!

Spicy Turkey Soup

5 from 70 votes

Spicy Chicken Soup

This Tex-Mex inspired Spicy Chicken Soup is bursting with rich, deep flavor from the spices added. It's hearty, and deliciously comforting.

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Healthy and hearty this soup is the perfect way to use up leftover turkey in place of cooked chicken. Not overly spicy and adaptable to taste, this delicious soup makes the perfect family dinner. Even my kids gobble this up!

Gumbo

4.94 from 2135 votes

Authentic New Orleans Style Gumbo

This Authentic New Orleans Gumbo is made with a dark roux, vegetables, chicken, sausage, and shrimp, and served over rice.

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Seriously, this Gumbo is definitely in my top 3 favorite dinners. Nothing tastes better on a cold winter day. We make a huge pot and enjoy it for days! (Sub shredded cooked turkey for rotisserie chicken). You will love it!

Smothered Green Chili Turkey Burritos

4.95 from 101 votes

Smothered Green Chile Chicken Burritos

These Smothered Burritos are filled with shredded chicken, cheese and spices, baked until crispy, and then smothered in the best homemade green chile sauce.

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Mexican Restaurant quality, delicious, and freezable. Make a double batch–have half for dinner and freeze the rest for an easy dinner another night! Serve with Mexican Rice, black beans, or a fresh green salad. (Sub turkey for cooked chicken).

Cajun Turkey Flatbread

5 from 4 votes

Cajun Chicken Flatbread

Cajun Chicken Flatbread makes the perfect fun and easy dinner, appetizer, or football party food. A cajun garlic aioli sauce with all of your favorite toppings.

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Pizza lovers will go crazy over this fun and easy dinner! All the best flavors including a tantalizing homemade cajun garlic aioli sauce make this flatbread a favorite all around. Perfect for party or game night. (Sub cooked shredded turkey for chicken)

Turkey Cranberry Almond Wrap

4.75 from 4 votes

Turkey Cranberry Almond Wrap

This turkey cranberry almond wrap is the perfect way to use your leftover Thanksgiving turkey and cranberry sauce!

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The only thing better than Thanksgiving dinner is Thanksgiving leftovers. This delicious 10 minute wrap makes the easiest leftovers meal–you get all the amazing flavors of turkey and cranberry together, without feeling like you’re eating the exact same thing as the day before. We look forward to these every year!

Turkey Club Wrap

4.84 from 6 votes

Turkey Club Wrap

Turkey Club Wraps filled with turkey (or rotisserie chicken), bacon, lettuce, tomato, cheese and avocado. This 15-minute meal makes a great lunch or quick dinner and is nutrient packed to keep you full.

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These wraps are perfect for using that leftover Thanksgiving turkey. All your favorite club toppings like lettuce, tomato, bacon, cheese, and avocado wrapped up! Great for a healthy dinner or hearty lunch they are delicious, easy to make, and filling.

I originally shared this recipe November 2018. Updated November 2023.

Beef Tenderloin Roast

Lauren Allen — Sat, 18 Nov 2023 13:50:56 +0000

I’m excited to show you how easy it is to make a show-stopping roast Beef Tenderloin that’s flavorful, tender, and cooked perfectly. We serve it with a simple, orange-infused horseradish that’s going to wow your dinner guests.

Looking for more special occasion meals? Try Prime Rib, Baked Salmon, Rack of Lamb, Seared Scallops, or Baked Ham.

Why I love this recipe:

FAST and EASY – This whole Beef Tenderloin is my go-to because it’s the easiest “fancy” meal to cook. It gets seared in a hot pan for a few minutes, then cooks in the oven for just a few more minutes. So easy.
Impressive – it’s perfect for special occasions and it tastes like it came from a fancy restaurant. Beef Tenderloin is the most tender cut of meat (a filet mignon steak is cut from the center of a beef tenderloin), which is why it’s so expensive.
The Horseradish – Don’t skip making the easiest whipped horseradish sauce to go with it. It has amazing flavor that perfectly compliments the meat.

How to make Beef Tenderloin:

Air Chill Meat (Optional, but recommended): 10-24 hours before cooking, pat the meat dry with paper towels and season on all sides with kosher salt and black pepper. Place on a wire rack set over a lined baking sheet and allow to chill, uncovered, in the fridge for 10-24 hours. This simple step infuses flavor and will help yield a wonderful crust on the meat. If you don’t have time, skip this step.

Make Horseradish Sauce and Herb Butter: Mix the heavy cream with an electric hand mixer until it reaches soft peaks. In a separate bowl, mix remaining ingredients together. Gently fold in the whipped cream until incorporated and refrigerate 30 minutes, or up to 2 weeks ahead of time. Combine all ingredients for herb butter.

Sear Meat: Remove roast from the fridge 1 to 2 hours before cooking, to allow meat to come to room temperature and cook evenly. Heat oil in a large cast-iron pan over medium-high heat. Once hot, add the prepared beef tenderloin, rotating it slowly to sear for a few minutes on each side, to create a golden-brown crust (about 10 minutes). Brush herb butter all over the meat before placing it in the oven.

Bake: Transfer pan to the oven and roast, uncovered, for just 10-20 minutes, or until it reaches your desired temperature: (Remove the meat about 5 degrees earlier than desired temperature, because it will continue to cook as it rests!)

Rare: 115-120 degrees F (remove from oven around 110-115 degrees F)
Medium rare 120-125 degrees (remove from oven when center is 115-120 degrees F)
Medium 130-135F (remove from oven around 125-130 degrees F)

Serve: Allow roast to rest, covered with aluminum foil, for 15-20 minutes before slicing and serving, then remove twine and slice crosswise into 1-inch-thick rounds. Serve with some whipped horseradish on the side, if desired.

Make Ahead Instructions:

To Make Ahead: Both the herb butter and horseradish sauce can be made and kept in the fridge for up to two weeks. The tenderloin can also be air chilled (step 1) for up to 24 hours in advance.

Serve With:

Potatoes: Potatoes Au Gratin, Mashed Potatoes or Twice Baked Potatoes
Roasted Vegetables or Green Beans.
Radicchio Salad, Beet Salad, Butternut Squash Salad, or other green salad.
Best Homemade Rolls

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Beef Tenderloin

This easy Beef Tenderloin roast is so flavorful and cooked perfectly. It's great for holidays or any special occasions that you want to impress guests.

Course Main Course

Cuisine American

Prep Time 20

Cook Time 25

Total Time 45

Servings people

Calories 621kcal

Author Lauren Allen

Cost 100

Ingredients

4-5 pound Beef tenderloin* , trimmed and tied*
salt and pepper

Herb Butter:

5 Tablespoons butter , softened
5 cloves garlic , minced
1 teaspoon fresh rosemary , finely chopped
1 teaspoon fresh thyme , chopped

Orange-infused Horseradish Sauce:

1/4 cup heavy cream
1/4 cup sour cream
1/4 cup white horseradish , drained or squeezed out
1 Tablespoon orange zest
1/2 Tablespoon orange juice , freshly squeezed
1/2 teaspoon dijon mustard
salt and pepper , to taste

US Customary – Metric

Instructions

Trim and Truss Meat (your butcher can do this, and tie it): Remove fat and any silver skin from the meat. Fold the tail (tapered-end) under and use kitchen twine to tie the meat in 1-inch sections. (Depending on your pan size, you may want to cut the beef tenderloin in half, so you have two equal size pieces, to fit in a cast-iron skillet, Dutch-oven, roasting pan*, or on a baking sheet.)
Air Chill Meat (Optional, but recommended): 10-24 hours before cooking, pat the meat dry with paper towels and season on all sides with kosher salt and black pepper. Place on a wire rack set over a lined baking sheet and allow to chill, uncovered, in the fridge for 10-24 hours. This simple step infuses flavor and will help yield a wonderful crust on the meat. If you don’t have time, skip this step.
Make Herb Butter: Combine all ingredients and set aside until ready to use (can be made up to 2 weeks ahead, stored in the fridge).
Make Horseradish Sauce: Mix the heavy cream with an electric hand mixer until it reaches soft peaks. In a separate bowl, mix remaining ingredients together. Gently fold in the whipped cream until incorporated and refrigerate 30 minutes, or a few days ahead.
Prepare Beef Tenderloin: Remove roast from the fridge 1 to 2 hours before cooking, to allow meat to come to room temperature and cook evenly. If you did not air chill the meat, pat the meat with paper towels all over, then season on all sides with salt and pepper.
Preheat oven to 425 degrees F.
Sear Meat: Heat oil in a large cast-iron pan over medium-high heat. Once hot, add the prepared beef tenderloin, rotating it slowly to sear for a few minutes on each side, to create a golden-brown crust (about 10 minutes).
Brush herb butter all over the meat.
Oven: Transfer pan to the oven and roast, uncovered, for just 10-20 minutes, or until it reaches desired temperature: (Remove the meat about 5 degrees earlier than desired temperature, because it will continue to cook as it rests!)
Rare: 115-120 degrees F (remove from oven around 110-115 degrees F)
Medium rare 120-125 degrees (remove from oven when center is 115-120 degrees F)
Medium 130-135F (remove from oven around 125-130 degrees F)
Rest covered with aluminum foil, for 15-20 minutes before slicing and serving.
Serve: Remove twine and slice crosswise into 1-inch-thick rounds. Serve with whipped horseradish on the side, for dipping.

Video

Notes

Tenderloin: I like to choose (or ask my butcher) for tenderloin that already has fat and silver skin removed, and has been trussed/tied with twine. A trussed tenderloin will cook more evenly, and help the meat hold together after it’s cooked and sliced. If using a whole tenderloin, fold the tail (tapered-end) under, and tie the meat with cooking twine. You can cut the tenderloin in half if it doesn’t fit in the pan.

Pan: I use a cast iron skillet, for ease of searing and transferring directly to the oven, but if you don’t have one, sear the meat in a skillet then transfer it to an oven-safe baking dish.

Thermometer: A good meat Thermometer is essential for cooking beef tenderloin. It’s an expensive cut of meat, so you want it cooked perfectly. This thermometer is my favorite, or this is a good inexpensive option.

Make Ahead Instructions: Both the herb butter and horseradish sauce can be made and kept in the fridge for up to two weeks. The tenderloin can also be air chilled (step 1) up to 24 hours in advance.

Nutrition

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Chicken Noodle Casserole

Lauren Allen — Thu, 16 Nov 2023 12:00:00 +0000

Comforting and easy Chicken Noodle Casserole recipe with a simple homemade white sauce, cheese, chicken, and egg noodles. My entire family enjoys every bite of this meal.

Want more kid-friendly recipes? Try these Pizza Quesadillas, Crispy Bean and Cheese Burritos, Mini Meatloaf, or Chicken Pot Pie!

What I love about this recipe:

A winner with everyone: it’s not often that everyone in our family of six loves what I made for dinner, but this Chicken Noodle Casserole is a big exception. It has those cozy and delicious flavors we all love from chicken noodle soup, but made even more “comfort food” worthy in casserole form.

Leftovers: It makes a ton, so I like to meal prep lunch the next day with roasted veggies on the side, or freeze the leftovers for another meal.

How to make easy Chicken Noodle Casserole:

Cook Egg Noodles.

Make Sauce and Cheese Mixture: Melt butter in an extra large saucepan then add flour, salt, pepper, garlic powder, and dried basil. Cook, stirring, for 1-2 minutes. Slowly whisk in chicken broth, stirring until mixture thickens. In a large mixing bowl, stir together cottage cheese, egg, 1 cup of mozzarella cheese, then ½ cup parmesan cheese.

Combine: Add remaining ingredients; chicken, noodles and cheese mixture then stir to combine. Bake in the pot, if desired, or pour into a large casserole dish.

Bake: Add a sprinkle of additional cheese on top and bake until the cheese is golden and the mixture is bubbling at the edges. Allow this cheesy chicken noodle casserole to cool for at 10-15 minutes before serving, to allow it some time to thicken as it cools.

Serve With:

Balsamic Roasted Carrots or Roasted Vegetables
A green salad like our Brussels Sprouts Salad, Apple Pecan Salad or Radicchio Salad,
Olive Garden breadsticks or Homemade Rolls

Make Ahead and Freezing Instructions:

To Make Ahead: You can make this old fashioned chicken and noodles casserole up to 24 hours ahead of time. Slightly undercook the egg noodles then assemble, cover tightly with foil and refrigerate. Remove from fridge 30 minutes before baking.

To Freeze: Only boil noodles for 4 minutes then assemble and bake according to directions, and allow to cool. Cover really well with a double layer of aluminum foil and freeze for up to 2 months. When ready to eat, bake from frozen for 1 ½ hours (still covered with foil.) Then uncover and bake for another 20-40 minutes or so, or until it’s hot and bubbly.

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Chicken Noodle Casserole

Comforting and easy Chicken Noodle Casserole recipe with a simple homemade white sauce, cheese, chicken, and egg noodles. My entire family enjoys every bite of this meal!

Course Main Course

Cuisine American

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 431kcal

Author Lauren Allen

Ingredients

12 ounces egg noodles , cooked al dente
1/2 cup butter
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
1 teaspoon dried basil
4 cups low-sodium chicken broth
24 ounces cottage cheese , small curd
1 large egg , beaten
2 cups shredded mozzarella cheese , divided
3/4 cup freshly grated parmesan cheese , divided
4 cups cooked chicken , chopped
fresh chopped parsley for garnish, optional

US Customary – Metric

Instructions

Cook egg noodles in a large pot of boiling water, just until al dente, or even 1-2 minutes less. (The noodles will continue to cook later, when baked). Drain, rinse with cold water and set aside. Preheat oven to 350 degrees F.
Melt butter in an extra large saucepan over medium to medium high heat. Add flour, salt, pepper, garlic powder, dried basil. Cook, stirring, for 1-2 minutes.
Slowly whisk in chicken broth, about a cup at a time, until mixture is thickened, about 5-10 minutes. Remove from heat.
In a large mixing bowl stir together cottage cheese, egg, 1 cup of mozzarella cheese, and ½ cup parmesan cheese.
Add chicken, noodles and cheese mixture to the saucepan and stir to combine. Taste and add additional salt, pepper or dried basil, if needed.
Pour mixture into a 9×13’’ baking dish (or you can bake it right in an oven-safe saucepan it is in). Top with remaining mozzarella and parmesan cheese.
Bake, uncovered, for 30-40 minutes or until golden on top and bubbly. Cool for 10-15 minutes before serving.

Video

Notes

Make Ahead Instructions: You can make this recipe up to 24 hours ahead of time. Slightly undercook the egg noodles. Assemble, cover tightly with foil and refrigerate. Bake as directed (you may need to add 10-15 minutes to the baking time).

Freezing Instructions: Only boil noodles for 4 minutes. Assemble and bake according to directions, and allow to cool. Cover really well with a double layer of aluminum foil and freeze for up to 2 months. When ready to eat, bake from frozen for 1 ½ hours (still covered with foil.) Then uncover and bake for another 20-40 minutes or so, or until it’s hot and bubbly.

Nutrition

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I originally shared this recipe December 2017. Updated March 2020 and November 2023

Original Recipe inspired from Betty Crocker.

Smoked Turkey

Lauren Allen — Wed, 15 Nov 2023 12:00:00 +0000

This Smoked Turkey recipe is tender and juicy with a mouth watering smoky twist, giving you that perfect balance of flavors. Even the turkey haters will be asking for seconds!

You’ll love the amazing taste of this Smoked Turkey, infused with a citrus herb Turkey Brine. Be sure to use the drippings to make turkey gravy and serve it alongside these popular Thanksgiving recipes!

No Smoker? No problem! This is a fool proof smoked turkey recipe that includes tips for smoking turkey on a gas or charcoal grill.

Let’s get started!

What you’ll need to Smoke a Turkey:

A Grill: A smoker/wood pellet grill works perfect for this recipe. If you would like to use a gas or charcoal grill, see my tips lower in the post. If using a gas grill, make sure you have extra fuel on hand!
A Whole Turkey: we recommend buying a turkey less than 15 pounds. It’s difficult to smoke a large bird. If feeding a crowd, plan to smoke more than one turkey or use our no fuss method for oven roasted turkey.
Wood chips: As for wood pellets, any blend will work but for this recipe, we recommend the Traeger signature blend of Hickory, Maple, and Cherry.
Disposable roasting pan: Any roasting pan will work but we prefer the disposable kind that is 3-4 inches deep.

How Much Turkey Per Person?

It’s recommended to serve roughly 1.5 pounds of smoked turkey per person. So if you’re feeding 6 people, buy at least a 10 lb. turkey. And remember, if you are serving a large crowd, you may want to cook 2 turkey’s rather than one extra large turkey. It’s not recommended to smoke a turkey larger than 15 pounds as it will take so long to cook that it’s likely to dry out.

Cooking Time and Temperature:

Our goal is to smoke the turkey until it reaches an internal temperature of 160 degrees F in the thickest part of the breast. The time it takes to reach this point will vary depending on the size of the bird, the type of wood-fired grill you’re using, and the outside temperature. See the graph below to calculate Smoked Turkey cooking time. We recommend a cooking temperature of 300 degrees F.

Plan on at least 3 hours and up to 10 hours to smoke your turkey!

NOTE: Keep in mind that the lower the temperature, the longer it takes to cook the turkey, and thus the higher chance of having a dry turkey. This is why we recommend a temperature of 300 degrees F, and cooking smaller turkeys –15 lbs or less.

How to smoke a turkey:

1. Choose a turkey:

For best results, choose a smaller turkey, less than 15 pounds. If feeding more than 12-14 people, consider cooking two turkeys. (Larger turkeys will take significantly longer to smoke, which can lead to health safety issues, and a dry turkey).

2. Prepare the turkey:

If frozen, thaw the turkey. As a rule of thumb, you will thaw one day in the refrigerator for ever 5 pounds of turkey. I always give myself an extra day or two, to be safe. Place the turkey on a large baking sheet as it thaws, to trap any liquid released while thawing. (You can also bring the turkey during the last day of thawing).
Remove neck and giblets. Remove turkey from packaging, take out the neck and giblets from the cavity of the bird and save them for homemade gravy. Remove the Hock Lock (the plastic or metal crimp securing the hind legs, or hock of turkey). This will make it easier to season the cavity of the bird.
Brine the turkey. Although most store bought turkeys are already pre-brined, when you smoke a turkey, you cook it at lower heat for a long time. The longer you cook it, the more likely it is to dry out, so brining can help ensure the turkey is moist and not dry. Try to buy turkey that hasn’t been brined. We recommend this simple turkey brine.
Spread herb butter under turkey skin. Carefully use your hands to separate the skin of the turkey from the breast (just above the main cavity of the bird). Combine the herb butter ingredients and spread it between the skin and breast of the turkey. Take care not to tear or puncture the skin as you create a large pocket over each of the breasts.
Truss and season the bird: Season the cavity well with salt and pepper and add sprigs of fresh rosemary and thyme. Cut the garlic bulb in half horizontally and place both halves inside the cavity. Truss the bird with baking twine or reuse the Hock Lock that it came with (or don’t truss it at all and it will be fine!). Drizzle the entire outside of the bird with olive oil and spread evenly to coat. Season the entire bird well with salt and pepper. Tuck the wings underneath the bird.
Place in roasting pan. Roughly chop celery, carrots and onion into chunks and place in the bottom of your roasting pan. Add garlic cloves, rosemary, and thyme to the pan along with chicken stock and place the turkey right on top of the veggies. They will act as a roasting rack.

3. Smoke the turkey:

Prep the grill. Preheat grill to 300 degrees, then place the turkey (uncovered and in the roasting pan) on the grill.
Place thermometer in bird.
- Digital Bluetooth Thermometer (recommended): I use this inexpensive Bluetooth digital thermometer to insert the thermometer in the bird and check the temperature from my iPhone. Insert the thermometer so that the tip is situated in the thickest part of the breast and close the lid.
- Handheld thermometer: If using a handheld digital thermometer, close the lid and check the temperature of the bird every 30 minutes starting at the 2 ½ hour mark.
Smoke to internal temperature of 160 degrees F. Use your thermometer to check the thickest part of the breast meat. Cook with the grill lid closed and avoid opening the lid as much as possible. Set your timer for 2 or 2 ½ hours before checking on the turkey. Then check every 30 minutes.

3. Let it rest:

Once the turkey reaches 160 degrees, remove it from the grill and let it rest, covered with aluminum foil, for at least 15 -20 minutes before carving. Resting while covered will allow the bird to continue to cook the extra 5 degrees to reach 165 degrees, and it allows juices in the bird to settle back into the meat.

Now you’re ready to Carve the Turkey, serve and enjoy!

More tips for Smoking a Turkey:

Don’t wash the turkey: There is no need to wash the turkey before smoking as any bacteria on the turkey will be killed during cooking. Simply remove the turkey from the packaging and use paper towels to dry it off.

Don’t baste the turkey: Basting requires you to open the lid of your grill, which causes the temperature to drop. We want to avoid opening the grill as much as possible. Brining the turkey before cooking really negates the need to baste the turkey and still have a very moist bird.

Save the drippings. After the turkey is finished cooking there will be juice and browned cooked bits at the bottom of your roasting pan. You can reserve all of it for making turkey gravy. You can also use the leftover neck and giblets you pull from the turkey when you remove it from the packaging, to make giblet gravy. The most flavorful gravy! Your grandma would be proud!

Use ANY Grill to Smoke a Turkey:

Believe it or not, you can achieve a wood smoked flavor using any grill. Some grills will be easier and more hands off than others but we’ve got all the tips you need to be successful with whatever grill you have.

Wood pellet grill:

Smoking on a Traeger or other wood pellet grill is like getting upgraded to first class. These newer smokers are designed to maintain the smoke and temperature for you and all you have to do is adjust the dial to change the temperature. As for wood pellets, any blend will work but for this recipe, we recommend the Traeger signature blend of Hickory, Maple, and Cherry.

Charcoal Grill:

Soak 2 cups of wood chips in water for 30 minutes. Heat the charcoal briquettes until they are ashed over, then prepare your charcoal grill for indirect cooking by arranging the coals with half on one side and half on the other side of the grill. Cover the coals with a handful of wood chips (about 1-2 cups).

After preparing your turkey, place it in the roasting pan on the grill rack. Open the top and bottom vent halfway during cooking and adjust as needed to reach the desired temperature of 300 degrees. Plan to add new coals and damp wood chips as needed to maintain the consistent temperature of 300 degrees.

Note* If you have a large charcoal grill that can fit a roasting pan, follow the recipe directions. If your charcoal grill can only fit the bird on the grill grates, place a pan filled with several cups of chicken broth underneath the grates (in the center of the coals) to catch the drippings, then cook the turkey directly above the pan on the grill grates.

Gas Grill:

Soak 2 cups of wood chips in water or non-alcoholic juice for 30 minutes. Add the wood chips to a disposable aluminum pan, remove the grill grate from one side of your grill and place the wood chip pan directly on the burners on that side. Turn on all burners to high, close the lid and wait until for the chips to start smoking. Next, create indirect heat by turning off the burners opposite the wood chips that will be below where you put the turkey. Place the turkey, in its roasting pan, over the side without heat, turn the burners below the wood chips to medium low, aiming for a consistent temperature of 300 degrees. Close the lid once the turkey is in place and avoid opening the grill as much as possible to keep a steady temperature. Rotate the turkey every hour to ensure it cooks on all side.

Note* If your gas grill can fit a roasting pan on the grill grates, follow the recipe directions. If your grill can only fit the bird on the grill grates, place a pan filled with several cups of chicken broth underneath the grates (in the center of the coals) to catch the drippings, then cook the turkey directly above the pan on the grill grates.

Don’t miss our other Thanksgiving recipes including:

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Smoked Turkey

A delicious, juicy Smoked Turkey recipe you use to cook a turkey on any type of grill or smoker, including a Traeger or wood pellet grill, electric, charcoal, or gas grill.

Course Main Course

Cuisine American

Prep Time 20

Cook Time 4

Resting Time 30

Total Time 4 50

Servings people

Calories 705kcal

Author Lauren Allen

Equipment

Digital Meat Thermometer

Ingredients

15 lb Turkey*
Turkey brine

For the Herb Butter:

2 sticks unsalted butter (room temperature)
1 teaspoon ground black pepper
1 teaspoon Kosher salt
1 ½ Tablespoon fresh chopped rosemary
1 ½ Tablespoons fresh chopped thyme
3 garlic cloves

For the Roasting Pan (gravy drippings):

3-4 celery stalks
2-3 carrots
1 large sweet yellow onion
4-5 large garlic cloves
2 sprigs fresh rosemary
3-4 sprigs fresh thyme
1 quart chicken stock

For the Turkey:

2 sprigs thyme
2 sprigs rosemary
1 whole garlic bulb
Kosher salt and ground black pepper
Olive oil

US Customary – Metric

Instructions

Prepare the Turkey:

If frozen, thaw the turkey. As a rule of thumb, you will need one day in the refrigerator for ever 5 pounds of turkey. I always give myself an extra day or two, to be safe. Place the turkey on a large baking sheet as it thaws, to trap any liquid released while thawing.
Remove neck and giblets. Remove the fully-thawed turkey from its packaging and remove the neck (usually located within the main cavity) and giblets (usually contained in a small sack located within the smaller cavity towards the front of the bird). You can discard both of these or save them for turkey gravy.

Brine the turkey:

We recommend this simple turkey brine. (If using a frozen turkey, it can be added to the brine near the end of the thawing process).

Prepare herb butter:

Add 1 cup softened butter to a mixing bowl and add finely chopped rosemary, thyme and garlic. Add the salt and pepper and mix well. (The herb butter can be made several days in advance).

Spread Herb Butter under Turkey Skin:

Remove the turkey from the brine (discard brine) and pat turkey dry thoroughly with paper towels. Place on a large baking tray. Carefully use your hands to separate the skin of the turkey from the breast (just above the main cavity of the bird). Spread the herb butter between the skin and breast of the turkey. Take care not to tear or puncture the skin as you create a large pocket over each of the breasts.

Season and Truss:

Season the inside cavity of the bird well with salt and pepper and add sprigs of rosemary and thyme. Cut the garlic bulb in half horizontally and place both halves inside the cavity. Truss the bird with cotton baking twine or reuse the Hock Lock that it came with. Drizzle the entire outside of the bird with olive oil, spreading it over all surfaces with your hands. Season the entire bird well with salt and pepper. Tuck the wings underneath the bird.

Place in roasting pan:

Roughly chop celery, carrots and onion into chunks and place in the bottom of your roasting pan. Add garlic cloves, rosemary, and thyme to the pan along with chicken stock and place the turkey right on top of the veggies. They will act as a rack.

Smoke the turkey:

Prepare your wood pellet (Traeger), charcoal, electric, or gas grill for smoking (see instructions above). Preheat grill to 300 degrees, then place the turkey (uncovered and in the roasting pan) on the grill. See graph above in the post for general cook times based on grill type.
Smoke to internal temperature of 160 degrees F. Use your thermometer to check the thickest part of the breast meat. Cook with the grill lid closed and avoid opening the lid as much as possible.
Digital Bluetooth thermometer: If you have a digital bluetooth thermometer that connects to your grill, insert the thermometer so that the tip is situated in the thickest part of the breast and close the lid. Check the turkey temperature from your phone.
Handheld thermometer: If you use a handheld digital thermometer, close the lid and check the temperature of the bird every 30 minutes starting at the 2 ½ hour mark.

Cover and Rest:

Once the turkey reaches 160 degrees, remove it from the grill and cover with aluminum foil. Allow it to rest for at least 15 -20 minutes before carving. It will continue to cook as it rests, to reach 165 degrees.
This is the perfect time to strain the drippings from the bottom of the pan and make some delicious gravy! Don't miss my tutorial for How to Carve a Turkey!

Notes

Turkey: For best results, choose a smaller turkey, less than 15 pounds. If feeding more than 12-14 people, consider cooking two turkeys. (Larger turkeys will take significantly longer to smoke, which can lead to health safety issues, and a dry turkey.

There is no need to wash the turkey before smoking as any bacteria on the turkey will be killed during cooking. Simply remove the turkey from the packaging and use paper towels to dry it off.

Roasting Pan: A metal roasting pan is not necessary for smoking a turkey. In fact, I prefer the ease of a disposable roasting pan.

How to Carve a Turkey video and photos.

Recipe from my Father-in-Law, Dave Allen.

Nutrition

HAVE YOU TRIED THIS RECIPE?!

RATE and COMMENT below–I would love to hear your experience.