If you’re looking for a dessert that’s both indulgent and a little sneaky in the healthiest way, look no further than The Ultimate Chocolate Zucchini Bundt Cake. This moist, decadent cake combines the rich flavors of chocolate with the subtle goodness of zucchini, making it a treat you can feel good about enjoying. The zucchini adds moisture and texture, while the chocolate makes every bite irresistible. Whether you’re serving it for a special occasion or just because, this cake is sure to impress with its perfect balance of sweetness and richness. Get ready to indulge in a slice of heaven!

INGREDIENTS YOU’LL NEED:

• Shredded Zucchini
• Sugar
• Butter
• Eggs
• Milk
• Vanilla Extract
• Flour
• Baking Powder
• Baking Soda
• Cinnamon
• Cocoa Powder
• Salt
• Heavy Whipping Cream
• Powdered Sugar

HOW TO MAKE this delicious zucchini CAKE?

FAQ – FREQUENTLY ASKED QUESTIONS:

WHAT IS COMMONLY SERVED WITH DECADENT CHOCOLATE CAKE?

Chocolate Zucchini Cake is a versatile dessert that pairs well with a variety of accompaniments, making it perfect for any occasion. For holidays like Thanksgiving or Christmas, it can be served alongside other comforting desserts like pumpkin pie or apple crisp. At birthday parties or casual get-togethers, a scoop of vanilla ice cream or a dollop of whipped cream adds a creamy contrast to the rich cake. To elevate the experience, pair it with a warm drink like coffee, hot cocoa, or a chilled glass of milk for a truly indulgent treat.

zUCCHINI CHOCOLATE CAKE RECIPE ADD-INS AND VARIATIONS:

• Flour: Try almond flour or oat flour for a grain-free option, or use spelt flour for a slightly nutty flavor.
• Cocoa Powder: Use raw cacao powder or dark chocolate powder for a richer, deeper chocolate taste.
• Sugar: Swap refined sugar for date sugar or stevia for a lower-glycemic alternative.
• Butter: Use avocado oil or olive oil for a healthy fat option in place of butter.
• Zucchini: Swap zucchini for finely grated sweet potato or apple for a different texture and added sweetness.
• Chocolate Ganache Glaze: Replace the heavy cream with almond milk or oat milk for a lighter, dairy-free glaze.

CAKE BAKING TIPS AND TRICKS FOR SUCCESS:

• Bring all of your ingredients to room temperature before you plan on baking! This means of course your butter and the eggs I like to set them out at least 30 minutes before I plan on baking.
• Be sure to sift your dry ingredients! In this recipe, that’ll be your flour, cocoa powder, baking powder, baking soda, salt, and cinnamon! Sifting helps get out any lumps.
• When you add the eggs, add them one at a time.
• And be sure to scrape down the bowl of your stand mixer in between adding each ingredient.
• Spray your bundt pan WELL!!! Use a nonstick baking spray and flour the pan. There’s nothing worse than going through the process of baking a cake and it won’t come out of the pan.

HOW DO YOU STORE LEFTOVER CHOCOLATE BUNDT CAKE?

To store leftover Chocolate Zucchini Bundt Cake, allow it to cool completely before covering it tightly in an airtight container to keep it fresh. Store the cake at room temperature for up to 3 days, or refrigerate it for up to a week to extend its shelf life.

CAN LEFTOVER CHOCOLATE BUNDT CAKE BE FROZEN FOR LATER CONSUMPTION?

Yes, leftover Chocolate Zucchini Bundt Cake can be frozen for later consumption. To freeze, wrap the cake tightly in plastic wrap and then aluminum foil to prevent freezer burn. For individual slices, wrap each slice separately to make it easy to grab just what you need. Store the wrapped cake in a freezer-safe bag or container. It can be frozen for up to 3 months. When ready to enjoy, thaw at room temperature for a few hours, and it will be as delicious as the day it was baked!

LOOKING FOR MORE ZUCCHINI RECIPES? TRY THESE!

Decadent Double Chocolate Zucchini Bread: Combines rich, fudgy chocolate with the surprising moisture and subtle sweetness of fresh zucchini. This irresistible loaf is perfect for satisfying your chocolate cravings while sneaking in some extra veggies.

The Best Garden Fresh Zucchini Soup: This recipe transforms humble zucchini into a silky, rich soup that’s as nourishing as it is delicious. With a handful of simple ingredients, this soup captures the essence of summer’s bounty in every spoonful

Cinnamon Apple Zucchini Bread: This delightful fusion of flavors brings together the comforting essence of cinnamon-spiced apples and the subtle sweetness of zucchini, resulting in a moist, tender loaf that’s a testament to autumn’s bounty. 

Print Recipe

The Ultimate Chocolate Zucchini Bundt Cake

The Ultimate Chocolate Zucchini Bundt Cake is a deliciously moist dessert that combines the richness of chocolate with the subtle goodness of zucchini. It’s the perfect treat for any occasion, offering a sweet, decadent flavor with a hint of moisture from the hidden veggie. This cake is easy to make and always a crowd-pleaser, ideal for chocolate lovers and those looking for a unique twist on a classic dessert. Enjoy the perfect balance of flavors in every bite!

Prep Time20 minutes mins

Cook Time50 minutes mins

Total Time1 hour hr 10 minutes mins

Course: Dessert

Cuisine: American

Keyword: Chocolate Zucchini Bundt Cake

Servings: 10 servings

Calories: 573kcal

Author: George – U Keep Cooking

Equipment

• Bundt Cake Pan

Ingredients

Combine the Dry Ingredients:

• 2½ Cups Flour
• ½ Cup Cocoa Powder
• 1 Tsp Cinnamon
• 1½ Tsp Baking Soda
• 1½ Tsp Baking Powder
• ½ Tsp Salt

Cream the Wet Ingredients:

• 3 Eggs
• 1½ Cups Sugar
• 1½ Sticks Unsalted Butter (melted)
• ½ Cup Whole Milk
• 2 Tsp Vanilla Extract
• 2½ Cups Zucchini (grated)

Chocolate Ganache Glaze:

• 1 Cup Heavy Whipping Cream
• 1 Cup Semi-Sweet Chocolate Chips (sifted)
• 1 Tsp Vanilla Extract

Instructions

• Prepare the Dry Ingredients: In a large bowl, combine 2½ cups flour, ½ cup cocoa powder, 1 tsp cinnamon, 1½ tsp baking soda, 1½ tsp baking powder, and ½ tsp salt. Whisk everything together to evenly distribute the dry ingredients.
• Cream the Wet Ingredients: In a separate bowl, beat together 3 eggs and 1½ cups sugar until smooth and slightly fluffy. Stir in 1½ sticks of melted unsalted butter, ½ cup whole milk, and 2 tsp vanilla extract. Mix well.
• Combine Wet and Dry Ingredients: Slowly add the dry ingredients to the wet mixture, mixing gently until just combined. Be careful not to overmix, as this could result in a dense cake. Fold in 2½ cups of grated zucchini to the ingredients and stir until fully incorporated. Be sure to squeeze out excess moisture from the zucchini before adding it.
• Prepare the Bundt Pan: Grease and flour your Bundt pan to ensure the cake releases easily after baking. Pour the batter evenly into the prepared pan.
• Bake the Cake: Preheat the oven to 325°F (175°C) and bake the cake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
• Make the Chocolate Ganache Glaze: While the cake is cooling, make the ganache by heating 1 cup of heavy whipping cream in a saucepan over medium heat until it begins to simmer. Pour the hot cream over 1 cup of sifted semi-sweet chocolate chips in a heatproof bowl. Let it sit for a minute, then stir until smooth and glossy. Stir in 1 tsp vanilla extract.
• Glaze the Cake: Once the cake has cooled completely, drizzle the chocolate ganache glaze over the top, letting it drip down the sides of the Bundt cake for a beautiful finish.
• Serve and Enjoy: Slice and serve your rich and moist chocolate zucchini Bundt cake. It’s the perfect treat for any chocolate lover, with a hidden veggie twist!

Nutrition

Calories: 573kcal | Carbohydrates: 69g | Protein: 6g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 383mg | Potassium: 321mg | Fiber: 4g | Sugar: 40g | Vitamin A: 936IU | Vitamin C: 7mg | Calcium: 147mg | Iron: 4mg

The post The Ultimate Chocolate Zucchini Bundt Cake appeared first on U Keep Cooking.

Looking for the perfect holiday turkey recipe that’s crispy on the outside and melt-in-your-mouth tender? This Crispy & Tender: Brined Spatchcock Turkey for the Holidays delivers just that. Brining infuses every bite with flavor, while the spatchcock method ensures even cooking, faster roasting, and an irresistibly golden, crispy skin. Impress family and friends with a turkey that’s as beautiful as it is delicious—perfectly moist, juicy, and bound to be the centerpiece everyone remembers!

INGREDIENTS YOU’LL NEED:

Turkey and Roasting Ingredients:

• 1 Turkey (fresh, 20 pounds): A large fresh turkey, ideal for feeding a crowd, prepared by removing the spine and laying it flat for quicker, even cooking.
• 8 Tbsp Unsalted Butter: Softened butter, placed under the skin on the breasts to keep the turkey moist and flavorful during roasting.
• 3 Tbsp Avocado Oil or Vegetable Oil: Rubbed all over the turkey skin to promote crispness and a golden-brown finish.

Turkey Brine Ingredients:

• 1 Gallon Vegetable Broth: A savory base that enhances the flavor of the turkey as it brines.
• 1 Cup Sea Salt: Essential for tenderizing the meat and infusing it with flavor.
• ⅓ Cup Brown Sugar: Adds a touch of sweetness to balance the savory flavors.
• ¼ Cup Worcestershire Sauce: A dash of umami flavor that complements the turkey beautifully.
• 3 Tbsp Garlic (minced): Adds a robust, aromatic quality to the brine.
• 1 Tbsp Dried Thyme: An herb that pairs well with poultry, adding earthy notes.
• 1 Tbsp Dried Rosemary: Adds piney, fragrant flavors that enhance the turkey.
• 1 Tbsp Dried Sage: An essential holiday herb with a mild, peppery taste.
• 1 Tbsp Peppercorn: Whole peppercorns provide a hint of spice without overpowering.
• 1 Gallon Water: Dilutes the brine, ensuring the flavors penetrate the turkey evenly.

Optional Gravy Enhancing Ingredients:

• 1 Onion (sliced): Adds sweetness and depth to the pan drippings.
• 2 Carrots (roughly chopped): Infuses a hint of natural sweetness into the gravy.
• 1 Tsp Thyme (dried): Enhances the herbal notes in the gravy.
• 1 Tsp Rosemary (dried): Contributes to a well-rounded savory flavor.

Homemade Gravy Ingredients:

• 4 Tbsp Unsalted Butter: The base for the roux that thickens the gravy.
• ¼ Cup Flour: Combines with butter to create a smooth roux for thickening.
• 2 Cups Turkey Drippings: Rich, flavorful liquid from the turkey, used as the base for the gravy; add water or chicken stock if needed to reach 2 cups.
• Salt and Ground Black Pepper (to taste): Adjust seasoning to enhance the final flavor of the gravy.

WHY SHOULD YOU BRINE YOUR TURKEY FOR EXTRA FLAVOR?

• Locks in Moisture: Brining adds extra moisture to the turkey, keeping it tender and juicy, even through hours of roasting. This means no more dry, bland meat on your holiday table!
• Boosts Flavor: The brine infuses the turkey with savory, aromatic flavors from the broth, herbs, and spices, enhancing every bite from the inside out. Each slice becomes packed with seasoning, so you can skip heavy seasoning at the end.
• Improves Texture: Brining tenderizes the meat, breaking down tough muscle proteins, so you get a turkey that’s not only flavorful but incredibly tender and easy to carve. It’s the best way to make sure every bite is melt-in-your-mouth delicious.

HOW TO PREPARE THE BEST MOST FLAVORFUL BRINED TURKEY?

FAQ – FREQUENTLY ASKED QUESTIONS:

BRINED THANKSGIVING TURKEY RECIPE ADD-INS AND VARIATIONS:

• Apple Cider Brine Substitute: Replace vegetable broth with apple cider for a sweet, seasonal flavor. Add cinnamon sticks, apple slices, and cloves for a festive touch.
• Herb Butter Under the Skin: Instead of plain butter, mix softened butter with fresh herbs (like parsley, thyme, and rosemary) and garlic. Spread this mixture under the skin for extra flavor and richness.
• Citrus Brine Addition: Add sliced oranges, lemons, and limes to the brine for a bright, citrusy flavor. Citrus helps balance the saltiness of the brine and pairs well with turkey.
• Spicy Rub Variation: For a bit of heat, add smoked paprika, cayenne pepper, or chili flakes to the oil or butter rubbed on the skin before roasting.
• Smoked Turkey Option: If you have a smoker, try smoking the brined and spatchcocked turkey instead of roasting it. This adds a smoky depth of flavor and is perfect for a holiday twist.
• Wine-Infused Gravy: Add a splash of white wine or sherry to the gravy made from turkey drippings to enhance its depth and bring out the brined flavors.

WHAT IS COMMONLY SERVED WITH FLAVOR-PACKED BRINED TURKEY?

A brined turkey pairs beautifully with classic Thanksgiving or any comforting weeknight sides. For the perfect plate, serve it with creamy mashed potatoes, rich turkey gravy, and a hearty stuffing that soaks up all those savory flavors. Add sweetness with roasted sweet potatoes or cranberry sauce, and balance it with a crisp green bean casserole or fresh, roasted Brussels sprouts. Round up the meal with a glass of Chardonnay or Pinot Noir to complement the turkey’s flavor, or try a sparkling apple cider for a family-friendly touch. A warm, spiced pumpkin pie or a classic pecan pie for dessert wraps up this delicious spread perfectly.

HOW DO YOU STORE AND REHEAT LEFTOVER BAKED TURKEY?

To store leftover brined turkey, first let it cool, then place it in an airtight container or wrap it tightly in foil and refrigerate for up to 4 days. To reheat larger portions, warm the turkey in the oven at 300°F, covered with foil to retain moisture, until heated through. For smaller portions, microwaving works well—just add chicken broth to keep the meat juicy.

CAN BAKED TURKEY BE FROZEN FOR LATER CONSUMPTION?

Freezing leftover turkey is a great way to enjoy it later without any waste. First, let the turkey cool completely to avoid condensation that can lead to freezer burn. Slice or shred the meat, then portion it into freezer-safe bags or airtight containers. Be sure to remove as much air as possible from bags before sealing to preserve flavor and texture. When ready to use, thaw in the refrigerator overnight, and your turkey will be ready to eat.

LOOKING FOR THANKSGIVING SIDE DISHES? TRY THESE!

Oven-Baked Crispy Crust Mashed Potatoes: This dish combines the best of both worlds—smooth and velvety on the inside, with a savory, crunchy crust on the outside. 

Easy Garlic-Infused Sautéed Green Beans: Perfectly crisp and seasoned with garlic, these green beans will have everyone at the table reaching for seconds. 

Copycat Texas Roadhouse Sauteed Mushrooms Recipe: In this recipe, we elevate humble mushrooms to gourmet status as they sauté to perfection in a rich blend of butter, onions, and garlic.

Print

Crispy & Tender: Brined Spatchcock Turkey for the Holidays

This Crispy & Tender: Brined Spatchcock Turkey for the Holidays brings incredible flavor and even cooking to your table. The brine locks in moisture and seasons the turkey from the inside out, while the spatchcock method ensures a faster roasting time and a golden, crispy skin. Perfect for impressing guests, this turkey is juicy, flavorful, and unforgettable. A simple yet impressive main dish for your holiday feast!

Course Dinner

Cuisine American

Keyword Brined Thanksgiving Spatchcock Turkey

Prep Time 20 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Brine Time 1 day day

Total Time 1 day day 1 hour hour 50 minutes minutes

Servings 10 servings

Calories 209kcal

Author George – U Keep Cooking

Ingredients

• 1 Turkey (fresh)(20 pounds)
• 8 Tbsp Unsalted Butter (to place under the skin on the breasts)
• 3 Tbsp Avocado Oil or Vegetable Oil (to rub all over the turkey skin)

Turkey Brine Ingredients:

• 1 Gallon Vegetable Broth
• 1 Cup Sea Salt
• ⅓ Cup Brown Sugar
• ¼ Cup Worcestershire sauce
• 3 Tbsp Garlic (minced)
• 1 Tbsp Dried Thyme
• 1 Tbsp Dried Rosemary
• 1 Tbsp Dried Sage
• 1 Tbsp Peppercorn
• 1 Gallon Water

Optional: Gravy Enhancing Ingredients

• 1 Onion (sliced)
• 2 Carrots (roughly chopped)
• 1 Tsp Thyme (dried)
• 1 Tsp Rosemary (dried)

Homemade Gravy:

• 4 Tbsp Unsalted Butter
• ¼ Cup Flour
• 2 Cups Turkey Drippings (add water or Chicken Stock — if there is not enough)
• Salt and Ground Black Pepper (to taste)

Instructions

• Prepare the Brine: In a large stockpot, combine 1 gallon of vegetable broth, 1 cup sea salt, ⅓ cup brown sugar, ¼ cup Worcestershire sauce, 3 tablespoons minced garlic, 1 tablespoon dried thyme, 1 tablespoon dried rosemary, 1 tablespoon dried sage, and 1 tablespoon peppercorns.

  Stir over medium heat until the salt and sugar dissolve completely, then remove from heat and let the brine cool to room temperature. Add 1 gallon of cold water to further cool and dilute the brine.
• Spatchcock the Turkey: Place a fresh 20-pound turkey on a sturdy cutting board, breast side down. Using poultry shears, carefully cut along each side of the backbone to remove the spine. Flip the turkey breast side up and press down on the breastbone to flatten it.
• Brine the Turkey: Rinse the spatchcocked turkey under cold water and pat dry with paper towels. Place the turkey in a large brining bag or container. Pour the cooled brine over the turkey, ensuring it’s fully submerged. Seal the bag tightly or cover the container. Refrigerate and allow the turkey to brine for 12-24 hours for the best flavor and moisture. The rule is one hour in the brine for every pound of turkey.
• Roast the Turkey: Preheat the oven to 425°F (220°C). Remove the turkey from the brine, rinse it well under cold water to remove excess salt, and pat dry. Place the spatchcocked turkey on a large baking sheet or roasting pan, breast side up.
• Roast the Turkey: Place pads of butter under the skin all over the breasts to keep everything moist. Rub the turkey skin with avocado oil to ensure the skin gets crispy and tuck the wing tips under. (If you want the gravy to be extra flavorful under the turkey place one onion sliced up, two carrots, and add one tsp thyme and one tsp rosemary.)

  Roast the turkey for about 2-2.5 hours, or until it reaches an internal temperature of 160-165°F (74°C) in the thickest part of the thigh. Rotate the pan halfway through for even browning. If the turkey skin is getting too crispy tent the bird with some foil to prevent the skin from getting too brown.
• Make the Gravy: Once the turkey is done, remove it from the oven and set it aside to rest for 15 minutes. Discard the gravy flavor-enhancing ingredients and strain the drippings from the roasting pan into a saucepan, adding water or chicken stock if needed to make 2 cups of liquid. Melt 4 tablespoons unsalted butter in a saucepan over medium heat, then whisk in ¼ cup flour to create a roux, cooking for 1-2 minutes. Slowly whisk in the turkey drippings, simmering until the gravy thickens. Season with salt and ground black pepper to taste.
• Serve: Carve the rested turkey and serve it with your homemade gravy for a juicy, crispy, and tender holiday meal.

Nutrition

Calories: 209kcal | Carbohydrates: 18g | Protein: 14g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 60mg | Sodium: 12994mg | Potassium: 284mg | Fiber: 1g | Sugar: 11g | Vitamin A: 993IU | Vitamin C: 2mg | Calcium: 71mg | Iron: 3mg

The post Crispy & Tender: Brined Spatchcock Turkey for the Holidays appeared first on U Keep Cooking.

If you’re looking for a quick and flavorful dish that packs a punch, this Quick Honey Garlic Soy Shrimp – Ready in 15 minutes, is a must-try! These shrimp are tossed in a sweet, savory glaze that blends honey, garlic, and soy for an irresistible combination. The shrimp cook up juicy and tender with a perfectly caramelized coating that’s both satisfying and healthy. Whether you’re craving something easy for dinner or a speedy appetizer, this recipe is your new go-to. Plus, it’s simple enough for weeknights but delicious enough to impress!

INGREDIENTS YOU’LL NEED:

• 2 lbs. Shrimp (raw or pre-cooked): Use either raw or pre-cooked shrimp, peeled and deveined, for this recipe. If using raw shrimp, they’ll be cooked in the sauce. Pre-cooked shrimp should be added at the end to prevent overcooking.
• ⅓ Cup Soy Sauce: A savory base for the sauce, soy sauce provides the perfect blend of saltiness and umami to enhance the shrimp’s flavor.
• ⅓ Cup Honey: Adds a natural sweetness to balance the salty soy sauce and give the dish a rich, sticky texture.
• 1 Tbsp Rice Vinegar: A touch of tanginess from rice vinegar brightens the sauce and balances out the sweetness of the honey.
• 1 Tsp Ginger (minced): Fresh minced ginger adds warmth and a slight zest to the sauce, giving it that classic Asian-inspired flavor.
• 3 Cloves Garlic (minced): Garlic provides a deep, aromatic base that infuses the sauce with a warm, savory flavor.
• 1 Tsp Sesame Oil: Sesame oil brings a hint of nuttiness that elevates the sauce and adds depth to the shrimp.
• ½ Tsp Red Chili Flakes (optional): For those who enjoy a bit of heat, red chili flakes add a subtle spice to the dish, enhancing the flavors without overpowering them.

Cornstarch Slurry:

• 1 Tsp Cornstarch: Mixed with water, cornstarch thickens the sauce, giving it a smooth, glossy finish.
• ¼ Cup Water: Combines with the cornstarch to create the slurry that thickens the sauce, making it cling beautifully to the shrimp.

Asian-Inspired Honey Soy Shrimp WILL BE ON THE DINNER ROTATION:

• Quick & Easy: Ready in just 15 minutes, perfect for busy weeknights or last-minute dinners.
• Bold, Flavorful Sauce: The sweet and savory honey garlic soy sauce is a crowd-pleaser that pairs perfectly with shrimp.
• Versatile: Great as a main dish or served over rice, noodles, or vegetables, making it adaptable to various meal preferences.

HOW TO PREPARE GARLIC HONEY SOY SHRIMP?

FAQ – FREQUENTLY ASKED QUESTIONS:

HONEY GARLIC SAUTEED SHRIMP RECIPE ADD-INS AND VARIATIONS:

• Swap Shrimp for Chicken or Tofu: If you prefer a different protein, substitute shrimp with bite-sized chicken pieces or tofu cubes. Adjust cooking time as needed for chicken, and press tofu to remove excess water before cooking.
• Use Coconut Aminos Instead of Soy Sauce: For a gluten-free and slightly sweeter alternative, use coconut aminos in place of soy sauce. It’s lower in sodium and adds a unique flavor.
• Replace Honey with Maple Syrup or Brown Sugar: For a different sweetness profile, swap honey with maple syrup for a milder sweetness or brown sugar for a richer flavor.
• Add Fresh Vegetables: Stir in sliced bell peppers, snap peas, broccoli, or mushrooms for extra texture and nutrients. Sauté the vegetables first before adding the shrimp.
• Add Fresh Citrus: For a burst of flavor, add a squeeze of fresh lime or orange juice just before serving. It brightens the dish and pairs well with the honey and soy.
• Turn Up the Heat: If you enjoy spice, add extra red chili flakes, a splash of sriracha, or even chopped fresh chili peppers to bring more heat to the sauce.

WHAT DO YOU SERVE WITH Sticky Honey Garlic Shrimp?

Honey Garlic Soy Shrimp goes with many different sides to make a complete meal. For a light, healthy option, serve it over steamed jasmine rice or fluffy quinoa to soak up the delicious sauce. Vegetables like stir-fried broccoli, snap peas, or bok choy add freshness and color. For a heartier option, garlic noodles or fried rice create a comforting base. A garnish of chopped green onions or sesame seeds completes the dish, giving it a touch of brightness and a bit of crunch.

HOW DO YOU STORE AND REHEAT LEFTOVER HONEY SHRIMP SAUTEED?

To store leftover Honey Garlic Soy Shrimp, place it in an airtight container and refrigerate for up to 2-3 days. When reheating, use a skillet over medium heat to warm it through, adding a splash of water or broth if needed to keep the shrimp moist. If you prefer, you can also microwave it in short intervals, stirring in between to ensure even heating. Just be careful not to overcook the shrimp, as it can become tough.

CAN LEFTOVER SWEET AND SAVORY HONEY GARLIC SHRIMP BE FROZEN FOR LATER?

Yes, you can freeze leftover Honey Garlic Soy Shrimp for later. To freeze, place the shrimp in an airtight container or freezer bag and store it in the freezer for up to 2 months. When ready to eat, thaw it in the refrigerator overnight and reheat gently on the stove or in the microwave. Keep in mind the shrimp texture may change after freezing and reheating.

LOOKING FOR MORE SHRIMP RECIPES? TRY THESE!

Easy Shrimp Curry in Creamy Coconut Sauce: It’s a quick, one-pan recipe that combines tender shrimp with a velvety coconut sauce, infused with aromatic spices that will make your taste buds dance.

Creamy Tuscan Shrimp Linguine: This dish combines succulent raw shrimp, luscious heavy cream, and fresh baby spinach to create a decadent pasta that’s perfect for any occasion. 

Lemon Garlic Shrimp Pasta: This dish marries succulent shrimp, sautéed in a fragrant blend of garlic and zesty lemon, with al dente pasta for a symphony of taste and texture. 

Print

Quick Honey Garlic Soy Shrimp – Ready in 15 Minutes

This Quick Honey Garlic Soy Shrimp recipe is a flavorful, speedy dish that’s ready in just 15 minutes. Sweet honey, savory soy sauce, and aromatic garlic come together to create a delicious glaze that coats each juicy shrimp. Perfect for busy weeknights or as a crowd-pleasing appetizer, it’s a recipe you’ll want to keep on repeat. Serve it with rice, noodles, or a fresh side of veggies for a complete meal everyone will love!

Course Dinner

Cuisine American

Keyword Honey Garlic Shrimp, Honey Garlic Soy Shrimp Saute

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 306kcal

Author George – U Keep Cooking

Ingredients

• 2 lbs. Shrimp (raw or pre-cooked)
• ⅓ Cup Soy Sauce
• ⅓ Cup Honey
• 1 Tbsp Rice Vinegar
• 1 Tsp Ginger (minced)
• 3 Cloves Garlic (minced)
• 1 Tsp Sesame Oil
• ½ Tsp Red Chili Flakes (optional)

Cornstarch Slurry:

• 1 Tsp Cornstarch
• ¼ Cup Water

Instructions

• Prep the Shrimp: If using frozen raw shrimp, thaw completely, then peel and devein if needed. Pat the shrimp dry with paper towels to remove excess moisture. If using precooked shrimp, skip to Step 5 and add the shrimp after the sauce is prepared.
• Mix the Sauce: In a bowl, combine ⅓ cup soy sauce, ⅓ cup honey, 1 tablespoon rice vinegar, 1 teaspoon minced ginger, 3 cloves minced garlic, 1 teaspoon sesame oil, and ½ teaspoon red chili flakes (if desired). Stir until honey dissolves.
• Make the Cornstarch Slurry: In a small bowl, mix 1 teaspoon cornstarch with ¼ cup water until smooth. Set aside; you’ll add it at the end to thicken the sauce.
• Cook the Raw Shrimp (Skip if Using Precooked): Heat a large skillet over medium-high heat with a little oil. Add the shrimp in a single layer, cooking for about 2 minutes on each side until they turn pink and slightly browned. Remove the shrimp and set aside.
• Prepare the Sauce: In the same skillet, pour in the honey-soy sauce mixture. Bring to a simmer over medium heat, stirring occasionally for 2-3 minutes until it slightly thickens.
• Thicken the Sauce: Stir the cornstarch slurry, then slowly pour it into the skillet with the sauce, stirring constantly. Let cook for another 1-2 minutes until thickened.
• Add the Shrimp: If using precooked shrimp, add them to the skillet now and toss in the sauce until heated through. If using previously cooked raw shrimp, return them to the skillet and toss until coated, cooking for 1 more minute.
• Serve: Garnish with green onions or sesame seeds if desired, and serve hot over rice or noodles!

Nutrition

Calories: 306kcal | Carbohydrates: 26g | Protein: 48g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 365mg | Sodium: 1356mg | Potassium: 670mg | Fiber: 0.4g | Sugar: 24g | Vitamin A: 74IU | Vitamin C: 1mg | Calcium: 156mg | Iron: 2mg

The post Quick Honey Garlic Soy Shrimp – Ready in 15 Minutes appeared first on U Keep Cooking.

If you’re craving the comforting flavors of stuffed peppers but don’t have the time for all that prep, this Simple Stovetop Stuffed Pepper Casserole is the answer! All the hearty ingredients—juicy ground beef, tender bell peppers, and rice—come together in one pan for a meal that’s both easy and deeply satisfying. With a touch of tomato sauce and a hint of seasoning, this dish brings classic stuffed pepper taste to the table in a fraction of the time. It’s perfect for a cozy weeknight meal or a no-fuss dinner that everyone will love.

INGREDIENTS YOU’LL NEED:

• 1 lb Ground Beef – Adds hearty flavor and protein; you can use lean ground beef to reduce fat content if preferred.
• 2 Green Peppers, diced – Fresh, crisp green bell peppers bring a mild sweetness and classic stuffed pepper taste to the dish.
• 1 Red Pepper, diced – Adds a pop of color and a slightly sweeter flavor than green peppers.
• 1 Medium Onion, diced – Aromatic and savory, the onion enhances the dish’s depth of flavor.
• 1 Tsp Oregano – This herb adds an earthy, slightly peppery taste and a Mediterranean touch.
• 4 cloves Garlic, minced – Infuses the skillet with a warm, bold flavor; adjust quantity to taste if you like more or less garlic.
• 2 Cups Beef Broth – Helps cook the rice and adds a rich, savory base to the skillet; use low-sodium broth if you prefer to control salt levels.
• 1 (15 oz) Can Fire-Roasted Diced Tomatoes – Adds a smoky depth and subtle sweetness, perfect for enhancing the flavor of the skillet.
• 1 (8 oz) Can Tomato Sauce – Provides a smooth, tangy base to help the ingredients meld together.
• 1 Tbsp Balsamic Vinegar – Adds a touch of acidity and a hint of sweetness, balancing out the savory flavors.
• 1 Cup Rice (your choice) – The hearty base of the dish; long-grain white or brown rice works well, or use your favorite rice variety.
• Salt and Ground Black Pepper, to taste – Essential for seasoning; adjust according to your taste preference.
• 2 Cups Monterey Jack Cheese – Creamy and melty with a mild, slightly tangy flavor, this cheese is perfect for creating a gooey, delicious topping.

WHY UNSTUFFED PEPPER CASSEROLE WILL BE A FAMILY FAVORITE?

• Easy One-Pan Meal – This unstuffed pepper skillet keeps cleanup to a minimum, making it a quick and hassle-free dinner option that everyone loves.
• Customizable Ingredients – With the option to switch up the veggies, protein, or cheese, you can adapt the recipe to suit everyone’s tastes and dietary needs.
• Classic Comfort Flavors – The familiar taste of stuffed peppers in a skillet makes this dish both satisfying and family-friendly—perfect for weeknights!

HOW TO MAKE ONE PAN UNSTUFFED PEPPER SKILLET MEAL?

FAQ – FREQUENTLY ASKED QUESTIONS:

UNSTUFFED PEPPER CASSEROLE RECIPE ADD-INS AND VARIATIONS:

• Ground Turkey or Chicken: Swap the ground beef for ground turkey or chicken for a lighter version with a similar texture.
• Quinoa instead of Rice: Substitute quinoa for rice to add extra protein and fiber, and it cooks in about the same time.
• Add Italian Sausage: Mix in ground Italian sausage for a burst of flavor and a little spice, especially if you enjoy a more savory, robust taste.
• Cheddar or Mozzarella Cheese: Use cheddar or mozzarella instead of Monterey Jack, or mix cheeses for a custom flavor.
• Spicy Variation with Jalapeños: Add diced jalapeños or a pinch of red pepper flakes for a spicy kick, making it more like a Tex-Mex version.
• Vegetarian Option with Beans: Omit the meat and add black beans, kidney beans, or chickpeas for a hearty, vegetarian-friendly casserole.

CAN PEPPER CASSEROLE BE PREPARED USING OTHER COOKING METHODS?

To make this unstuffed pepper casserole in the crockpot, start by browning the ground beef with the onions, garlic, and diced peppers in a skillet over medium heat. Once the meat is fully cooked and the veggies are softened, transfer the mixture to the crockpot. Add the beef broth, diced tomatoes, tomato sauce, oregano, balsamic vinegar, rice, salt, and pepper. Stir everything well to combine, then cover and cook on low for 4–5 hours or on high for 2–3 hours, until the rice is tender. About 30 minutes before serving, sprinkle the Monterey Jack cheese on top, allowing it to melt perfectly into the dish.

If you prefer to bake it in the oven, preheat your oven to 375°F (190°C). Brown the ground beef, onion, garlic, and peppers in a large skillet, then transfer them to a greased baking dish. Mix in the beef broth, fire-roasted tomatoes, tomato sauce, balsamic vinegar, rice, and seasonings, stirring until well combined. Cover the dish with aluminum foil and bake for about 45–50 minutes or until the rice is fully cooked. In the last 10 minutes of baking, remove the foil, add the cheese, and let it melt for a gooey, delicious finish.

WHAT IS COMMONLY SERVED WITH STOVETOP UNSTUFFED PEPPERS?

This Unstuffed Pepper Skillet is a hearty and flavorful dish on its own, but it pairs perfectly with a variety of sides to round out the meal. A simple green salad with a light vinaigrette complements the savory, cheesy casserole, providing a fresh contrast. Garlic bread or crusty rolls are also great options to help soak up any leftover sauce. For a heartier addition, serve it with a side of steamed vegetables or roasted potatoes, making it a well-rounded, satisfying dinner for the whole family.

HOW DO YOU STORE AND REHEAT LEFTOVER GROUND BEEF AND PEPPER CASSEROLE?

To store leftovers of your Unstuffed Pepper Skillet, simply place the cooled dish in an airtight container and refrigerate for up to 3-4 days. When reheating, you can use the stovetop or microwave. On the stovetop, heat the dish over medium heat, stirring occasionally until warmed through. In the microwave, cover the container with a microwave-safe lid or paper towel and heat in 1-minute intervals, stirring between, until hot.

CAN LEFTOVER PEPPER SKILLET BE FROZEN FOR LATER CONSUMPTION?

Yes, leftovers of Unstuffed Pepper Skillet can be frozen for later consumption. To freeze, let the dish cool completely before transferring it to an airtight container or a freezer-safe bag. Be sure to label it with the date for easy tracking. The dish can be stored in the freezer for up to 2-3 months. To reheat, thaw in the refrigerator overnight, and then reheat on the stovetop or in the microwave until hot.

LOOKING FOR MORE EASY FAMILY MEALS? TRY THESE!

Simple and Creamy Chicken and Rice Casserole: This all-in-one dish combines tender chicken, fluffy rice, and a rich, creamy sauce that packs flavor into every bite.

The Best Caramelized Onion Creamy Smothered Chicken: Tender chicken breasts are topped with golden, caramelized onions and a creamy, savory sauce that makes every bite rich and satisfying. 

Simple Honey Garlic Chicken Drumsticks: With tender, juicy chicken coated in a sticky, sweet, and savory honey garlic glaze, this recipe is not only easy to make but also packed with flavor.

Print

Simple Stovetop Stuffed Pepper Casserole

This Simple Stovetop Stuffed Pepper Casserole has all the delicious flavors of classic stuffed peppers but with a quick and easy twist! Juicy ground beef, vibrant bell peppers, and rice simmer together in a flavorful tomato base for a one-pan meal that’s perfect for busy weeknights. It’s hearty, comforting, and packed with savory goodness. This recipe is ready in under 30 minutes, making it a go-to for family dinners everyone will love.

Course Dinner

Cuisine American

Keyword Stovetop Unstuffed Pepper Casserole, Stuffed Pepper Skillet

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 369kcal

Author George – U Keep Cooking

Equipment

• Large Dutch Oven

Ingredients

• 1 lb Ground Beef
• 2 Green Pepper (diced)
• 1 Red Pepper (diced)
• 1 Onion (diced)
• 1 Tsp Oregano
• 4 cloves Garlic (minced)
• 2 Cups Beef Broth
• 1 (15 oz Can) Fire Roasted Diced Tomatoes
• 1 (8 oz Can) Tomato Sauce
• 1 Tbs Balsamic Vinegar
• 1 cup Rice (use your favorite)
• Salt and Ground Black Pepper (to taste)
• 2 Cups Monterey Jack cheese

Instructions

• Cook the Ground Beef: In a large skillet over medium heat, add 1 lb of ground beef. Cook for 5-7 minutes, breaking it up as it browns. Drain any excess fat if necessary.
• Add Vegetables and Seasonings: Add the diced green and red bell peppers (2 total), and 1 diced medium onion to the skillet. Sauté with the beef for 3-4 minutes, or until the veggies start to soften. Then, stir in 4 minced cloves of garlic and 1 tsp of oregano. Cook for another 1-2 minutes until fragrant.
• Add Liquid and Tomatoes: Pour in 2 cups of beef broth, the 15 oz can of fire-roasted diced tomatoes, and the 8 oz can of tomato sauce. Stir everything together, then add 1 tbsp of balsamic vinegar for an extra depth of flavor.
• Stir in Rice and Season: Add 1 cup of rice (your choice of type) to the skillet, stirring it well into the sauce. Season with salt and ground black pepper to taste. Bring the mixture to a simmer over medium-high heat.
• Simmer Until Rice is Tender: Reduce heat to low, cover the skillet, and let everything simmer for about 20 minutes, or until the rice is cooked and has absorbed most of the liquid. Stir occasionally to prevent sticking.
• Add Cheese: Once the rice is tender, sprinkle 2 cups of shredded Monterey Jack cheese over the top. Cover the skillet again and let it sit for 2-3 minutes, until the cheese is melted and bubbly.
• Serve: Give the skillet a good stir to mix the melted cheese throughout, then serve hot. Enjoy this comforting, flavorful unstuffed pepper skillet!

Nutrition

Calories: 369kcal | Carbohydrates: 7g | Protein: 24g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 587mg | Potassium: 366mg | Fiber: 1g | Sugar: 2g | Vitamin A: 919IU | Vitamin C: 28mg | Calcium: 315mg | Iron: 2mg

The post Simple Stovetop Stuffed Pepper Casserole appeared first on U Keep Cooking.

Get ready to elevate your chicken game with this Quick Award-Winning Chicken Dry Rub! Perfectly balanced with sweet and savory spices this rub brings out the best in every bite of grilled or baked chicken. Whether you’re a BBQ newbie or a backyard pro, this easy-to-make dry rub is packed with flavor and requires just a handful of pantry staples. Ideal for family meals, cookouts, or game day, it’s a simple way to make chicken truly unforgettable—try it once, and you’ll never look back!

INGREDIENTS YOU’LL NEED:

• 2 lbs Chicken Thighs (boneless, skinless) – This weight is perfect for serving about 4 people. Boneless thighs cook faster and stay tender, but you can also use bone-in thighs or drumsticks for a heartier texture and flavor.
• Salt (to taste) – Essential for enhancing all the flavors in this recipe. Adjust to your preference and depending on the salt content of other ingredients.
• Dry Rub Ingredients:
• ⅓ Cup Brown Sugar – Adds a deep sweetness that balances the spices and helps create a caramelized crust on the chicken as it cooks.
• 1 Tbsp Smoked Paprika – Brings a rich, smoky flavor to the chicken, mimicking the taste of outdoor grilling, even in the oven.
• 1 Tbsp Chili Powder – Adds warmth and a subtle kick without being overpowering, making the flavor profile bold but family-friendly.
• 1 Tbsp Garlic Powder – Delivers a savory and slightly sweet flavor that pairs well with the earthy spices in the rub.
• 1 Tbsp Onion Powder – Adds depth and a hint of sweetness, enhancing the overall flavor without overpowering the chicken.
• 1 Tsp Oregano – A touch of herbaceous flavor that complements the earthy spices and adds a classic touch to the rub.
• 1 Tsp Mustard Powder – Adds a tangy, zesty layer to the flavor, which enhances the savory quality of the rub.
• ½ Tsp Black Ground Pepper – Adds just a hint of spice and balances the sweetness from the brown sugar.

WHY SHOULD YOU BE EATING MORE SEASONED GRILLED CHICKEN?

• Flavorful: I love grilled chicken thighs because they’re always so juicy and packed with flavor. Whenever I fire up the grill, my family knows they’re in for a treat! The smoky taste from the grill really makes them special, and I can never get enough of that delicious dry rub I use.
• Affordable: Chicken thighs are budget-friendly, which is a big win for me. I can feed my family without breaking the bank. It’s great to have meal that’s easy on the wallet, especially during busy weeknights.
• Versatile: What I enjoy most is how versatile chicken thighs are. I can throw together a quick dry rub, and they’re always a hit. Plus, I love experimenting with different flavors. Whether I’m making them spicy, sweet, or tangy, there’s always a new twist to try!

HOW TO PREPARE BBQ DRY-RUBBED CHICKEN?

FAQ – FREQUENTLY ASKED QUESTIONS:

GRILLED DRY RUB CHICKEN THIGHS RECIPE ADD-INS AND VARIATIONS:

• Brown Sugar Substitute: Swap brown sugar with coconut sugar or honey powder for a lower-glycemic option that still provides sweetness.
• Paprika Alternatives: Use regular paprika for a milder flavor, or chipotle powder for a smoky, spicy kick.
• Chili Powder Variations: Try ancho chili powder for a subtle sweetness or cayenne pepper for extra heat.
• Mustard Powder Swap: Replace mustard powder with ground cumin or coriander for a slightly earthy taste that complements chicken.
• Add Herbs: Freshly chopped rosemary, thyme, or parsley can be added to the rub to bring a fresh herbal note.
• Try Citrus: Add a teaspoon of lemon or lime zest to the rub for a hint of brightness that pairs well with grilled or oven-baked chicken.

WHAT IS COMMONLY SERVED WITH GRILLED CHICKEN THIGHS?

Grilled dry-rubbed chicken pairs perfectly with a variety of sides that enhance its smoky, spiced flavor. Many enjoy serving it with grilled vegetables, like corn on the cob or asparagus, which bring a fresh, slightly charred taste to the meal. Classic sides like coleslaw or potato salad add a creamy contrast. For a lighter option, a crisp green salad with a tangy vinaigrette works well. And if you’re craving something heartier, try pairing it with baked beans, mac and cheese, or roasted potatoes for a full, satisfying plate.

HOW DO YOU STORE AND REHEAT LEFTOVER GRILLED CHICKEN THIGHS?

To store leftover grilled dry-rubbed chicken, let it cool completely, then place it in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze it for up to 3 months in a freezer-safe container or bag. To reheat, thaw in the refrigerator overnight if frozen, then warm it in the oven at 350°F for 15-20 minutes until heated through. You can also reheat in the microwave in 30-second intervals, or for an extra crispy texture, use an air fryer at 375°F for about 5-7 minutes, checking until heated through.

CAN LEFTOVER GRILLED CHICKEN BE FROZEN FOR LATER CONSUMPTION?

Yes, leftover grilled dry-rubbed chicken can be frozen for later use. To freeze, make sure the chicken has cooled completely, then wrap it tightly in plastic wrap or aluminum foil, or place it in a freezer-safe bag or container. It can be stored in the freezer for up to 3 months. When you’re ready to eat it, thaw the chicken in the refrigerator overnight before reheating. Keep in mind that while freezing helps preserve the chicken, the texture may change slightly upon thawing.

LOOKING FOR MORE CHICKEN RECIPES? TRY THESE!

The Best Caramelized Onion Creamy Smothered Chicken:  Tender chicken breasts are topped with golden, caramelized onions and a creamy, savory sauce that makes every bite rich and satisfying.

Simply Irresistible Parmesan-Crusted Chicken: With a perfectly golden crust and juicy, tender chicken inside, the secret is in the Parmesan coating that adds a deliciously savory crunch to every bite. 

Sticky Sweet Honey Garlic Chicken Recipe:  Combining the irresistible sweetness of honey with the rich depth of garlic, this dish offers a perfect balance of flavors that’s sure to satisfy. 

Print

Quick Award-Winning Chicken Dry Rub

This Quick Award-Winning Chicken Dry Rub is your go-to seasoning for flavorful, juicy chicken every time. With a perfect blend of smoky, sweet, and savory spices, it adds a mouthwatering depth to both grilled and baked chicken. This easy rub recipe uses just a few common pantry ingredients, making it convenient for any cook. Elevate your chicken to award-winning status with this simple yet irresistible rub!

Course Dinner

Cuisine American

Keyword BBQ Chicken Thighs with Dry Rub, Dry Rub Chicken Thighs

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings

Calories 396kcal

Author George – U Keep Cooking

Ingredients

• 2 lbs Chicken Thighs (boneless skinless)(or use your favorite)
• Salt (to taste)

Dry Rub Ingredients:

• ⅓ Cup Brown Sugar
• 1 Tbsp Smoked Paprika
• 1 Tbsp Chili Powder
• 1 Tbsp Garlic Powder
• 1 Tbsp Onion Powder
• 1 Tsp Oregano
• 1 Tsp Mustard Powder
• ½ Tsp Black Ground Pepper

Instructions

• Prepare the Dry Rub: In a small bowl, mix the brown sugar, smoked paprika, chili powder, garlic powder, onion powder, oregano, mustard powder, and black ground pepper. Stir until fully combined. Pour the spice blend into a shaker bottle for easy dispensing.
• Season the Chicken: Lightly salt the chicken thighs on both sides. Generously coat each piece with the dry rub, pressing it onto the chicken to ensure even coverage.
• Oven-Baking Instructions: Preheat your oven to 400°F (200°C). Place the seasoned chicken on a baking sheet lined with parchment paper or in a lightly greased baking dish.

  For Boneless, Skinless Chicken Thighs: Bake for 25-30 minutes or until the internal temperature reaches 165°F (74°C) and the rub has caramelized.

  For Bone-In Chicken Thighs or Drumsticks: Bake for 35-40 minutes or until cooked through and crispy. Halfway through baking, baste the chicken with its own juices for extra flavor.
• Gas Grill Instructions: Preheat the grill to medium-high heat (around 400°F). Lightly oil the grill grates to prevent sticking.

  For Boneless, Skinless Chicken Thighs: Grill for 5-7 minutes per side with the lid closed, or until the internal temperature reaches 165°F (74°C) and there’s a good char.

  For Bone-In Chicken Thighs or Drumsticks: Grill for 8-10 minutes per side or until fully cooked, rotating every few minutes for even charring.
• Rest and Serve: Let the chicken rest for 5 minutes after cooking to retain its juices. Serve hot with your favorite sides, and enjoy!

Nutrition

Calories: 396kcal | Carbohydrates: 16g | Protein: 25g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 148mg | Sodium: 144mg | Potassium: 415mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1095IU | Vitamin C: 0.3mg | Calcium: 42mg | Iron: 2mg

The post Quick Award-Winning Chicken Dry Rub appeared first on U Keep Cooking.

If you’re looking for a dessert that’s cozy, rustic, and bursting with fall flavors, this Easy Apple Dapple Cake with Warm Glaze is just the thing! Made with fresh apples and warm spices, this cake is soft, tender, and has just the right amount of sweetness. The warm glaze drizzled over the top seeps into every bite, making each slice moist and irresistible. Whether you’re serving it for a casual gathering or just a cozy night in, this apple-packed cake will quickly become a new favorite.

Ingredients You’ll Need:

• 3 Cups Flour: All-purpose flour serves as the foundation for the cake, providing structure and a soft texture.
• 1 Tsp Baking Soda: This leavening agent helps the cake rise, giving it a light and fluffy consistency.
• 2 Tsp Ground Cinnamon: Adds a warm and comforting spice flavor, enhancing the sweetness of the apples.
• ½ Tsp Ground Nutmeg: A fragrant spice that complements cinnamon and adds depth to the cake’s flavor profile.
• ½ Tsp Salt: Balances the sweetness and enhances all the flavors in the cake.
• 1 ½ Cups Vegetable Oil: Keeps the cake moist and tender, ensuring it doesn’t dry out during baking.
• 1 Cup Sugar: Granulated sugar sweetens the cake, helping to create a golden crust.
• ½ Cup Brown Sugar (packed): Adds moisture and a subtle caramel flavor, enriching the cake’s sweetness.
• 2 Tsp Vanilla Extract: Provides a sweet and aromatic flavor that rounds out the cake’s taste.
• 3 Eggs: Binds the ingredients together and contributes to the cake’s richness and structure.
• 5 Medium Apples (peeled and cubed): Fresh apples add natural sweetness and moisture, making the cake fruity and delicious.

Warm Glaze:

• ⅓ Cup Butter: Adds richness and a buttery flavor to the glaze, helping it to achieve a smooth consistency.
• ⅓ Cup Brown Sugar (packed): Gives the glaze a deep sweetness and a hint of caramel flavor.
• ¼ Cup Sugar: Sweetens the glaze, balancing the richness of the butter.
• ⅓ Cup Heavy Cream: Creates a creamy texture for the glaze, making it luxurious and decadent.
• ½ Tsp Vanilla Extract: Enhances the flavor of the glaze, adding warmth and sweetness.

WHAT ARE THE BEST APPLES TO USE?

Apples that are firm are ideal for baking. Avoid soft or mealy apples. For depth of flavor, it’s best to bake with a mix of sweet and tart apples. For this fresh apple cake, I usually use about 3 Honeycrisp apples and 2 Granny Smith apples.

HOW TO PREPARE HOMEMADE APPLE CAKE?

FAQ – FREQUENTLY ASKED QUESTIONS:

HOMEMADE APPLE CAKE RECIPE ADD-INS AND VARIATIONS:

• Applesauce for Oil: Swap half of the oil with applesauce to reduce fat and add a subtle apple flavor, making the cake slightly healthier and even more moist.
• Whole Wheat Flour for All-Purpose Flour: Use whole wheat flour for half (or all) of the all-purpose flour to boost fiber. Note that it may make the cake slightly denser.
• Brown Sugar for White Sugar: Substitute part of the white sugar with brown sugar for a deeper, caramel-like sweetness that pairs well with apples.
• Pecans or Walnuts for Extra Crunch: Add ½ cup of chopped pecans or walnuts to the batter to add a nutty flavor and crunch, which complements the apples beautifully.
• Oats for Flour: For a heartier texture, replace up to ½ cup of flour with oats. This gives the cake a rustic feel and adds extra fiber.
• Spice It Up with Cloves or Allspice: Add a pinch of ground cloves or allspice along with the cinnamon and nutmeg to enhance the warm, spiced flavor profile of the cake.

WHAT IS COMMONLY SERVED WITH GLAZED APPLE DAPPLE CAKE?

Apple Dapple Cake is often served with a dollop of whipped cream or a scoop of vanilla ice cream to add a creamy contrast. This cozy dessert is especially popular in fall, making it perfect for gatherings like Thanksgiving or family dinners. For a bit of sophistication, serve it with hot apple cider or a spiced latte, both complement the cake’s cinnamon and nutmeg notes. It also pairs wonderfully with black coffee or even a mild chai tea.

HOW DO YOU STORE AND REHEAT LEFTOVER APPLE CAKE?

To store leftover apple cake, place it in an airtight container or tightly wrap it in plastic wrap to keep it moist. You can leave it at room temperature for up to two days, but for longer storage, pop it in the fridge for up to a week. When you’re ready to reheat, warm individual slices in the microwave for about 15-20 seconds to restore that fresh, just-baked texture. For extra flavor, drizzle a little extra warm glaze on top before serving!

CAN LEFTOVER APPLE DAPPLE BE FROZEN FOR LATER CONSUMPTION?

Yes, you can freeze leftovers of apple dapple cake for later. To do this, make sure the cake is completely cooled, then slice it into individual pieces or keep it whole, depending on your preference. Wrap each piece tightly in plastic wrap or aluminum foil, and then place them in an airtight freezer bag or container. This way, the cake will stay fresh for up to three months in the freezer. When you’re ready to enjoy it again, simply thaw it in the refrigerator overnight and reheat it as desired.

LOOKING FOR MORE DELICIOUS DESSERT IDEAS? TRY THESE!

Irresistible Pear Cake with a Hint of Cinnamon: This cake blends the sweet taste of ripe pears with the warm, comforting flavor of cinnamon, making it perfect for any occasion. 

 Quick No-Bake Blueberry Cheesecake Pie:  This delectable dessert combines the rich creaminess of cheesecake with the vibrant burst of fresh blueberries, all embraced by a heavenly graham cracker crust. 

Best Banana Pineapple Cake with Cream Cheese Frosting:  This beloved dessert boasts a symphony of flavors, blending the natural sweetness of ripe bananas with the juicy brightness of crushed pineapple. 

Print

Easy Apple Dapple Cake with Warm Glaze

This Easy Apple Dapple Cake with Warm Glaze is a comforting, fall-inspired dessert that’s moist and loaded with fresh apple chunks. Warm spices bring out the natural sweetness of the apples, creating a rich and flavorful cake. A buttery, warm glaze poured over the top soaks into every bite, making it even more irresistible. Perfect for family gatherings, cozy weekends, or any occasion that calls for a sweet treat!

Course Dessert

Cuisine American

Keyword Apple Cake, cinnamon, Homemade

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 8 servings

Calories 916kcal

Author George – U Keep Cooking

Equipment

• 9 x 13 baking dish

Ingredients

• 3 Cups Flour
• 1 Tsp Baking Soda
• 2 Tsp Ground Cinnamon
• ½ Tsp Ground Nutmeg
• ½ Tsp Salt
• 1 ½ Cups Vegetable Oil
• 1 Cup Sugar
• ½ cup Brown Sugar (packed)
• 2 Tsp Vanilla Extract
• 3 Eggs
• 5 Apples (3 Honey Crisp and 2 Granny Smith) (medium) (peeled and cubed)

Warm Glaze:

• ⅓ Cup Butter
• ⅓ Cup Brown Sugar (packed)
• ¼ Cup Sugar
• ⅓ Cup Heavy Cream
• ½ Tsp Vanilla Extract

Instructions

• Prep the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or a large Bundt pan to prevent sticking.
• Mix Dry Ingredients: In a medium bowl, whisk together 3 cups of flour, 1 teaspoon of baking soda, 2 teaspoons of ground cinnamon, ½ teaspoon of ground nutmeg, and ½ teaspoon of salt. Set aside.
• Combine Wet Ingredients: In a large mixing bowl, combine 1 ½ cups of vegetable oil, 1 cup of sugar, ½ cup of packed brown sugar, and 2 teaspoons of vanilla extract. Stir until smooth and well mixed.
• Add Eggs: Crack in 3 eggs, one at a time, mixing well after each addition until the batter is smooth and fluffy.
• Incorporate Dry Ingredients: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined and no dry streaks remain.
• Fold in Apples: Gently fold in 5 medium peeled and cubed apples. Mix until the apples are evenly distributed throughout the batter. I usually use about 3 Honeycrisp apples and 2 Granny Smith apples.
• Pour and Bake: Pour the batter into the prepared pan and spread it out evenly. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
• Prepare the Warm Glaze: When the cake is almost finished baking, melt ⅓ cup butter in a small saucepan over medium heat. Add ⅓ cup packed brown sugar, ¼ cup sugar, and ⅓ cup heavy cream, stirring until smooth. Let the glaze come to a gentle simmer, then cook for an additional 2–3 minutes until slightly thickened. Remove from heat and stir in ½ teaspoon vanilla extract.
• Glaze the Cake: While the cake is still warm, pour the glaze over the top, letting it soak in for extra flavor and moistness.
• Cool and Serve: Allow the cake to cool slightly before slicing. Enjoy warm for the best flavor!

Nutrition

Calories: 916kcal | Carbohydrates: 107g | Protein: 4g | Fat: 54g | Saturated Fat: 14g | Polyunsaturated Fat: 24g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 379mg | Potassium: 201mg | Fiber: 4g | Sugar: 67g | Vitamin A: 534IU | Vitamin C: 8mg | Calcium: 117mg | Iron: 3mg

The post Easy Apple Dapple Cake with Warm Glaze appeared first on U Keep Cooking.

Looking for a simple yet elegant meal that packs both flavor and texture? This Quick Baked Salmon with Pecan Panko Crunch is a game-changer! With a crispy topping of toasty pecans and panko breadcrumbs, it’s a recipe that transforms ordinary salmon into a restaurant-worthy dish. In just minutes, you can have tender, flaky salmon with a golden crunch that’s perfect for any occasion—whether it’s a busy weeknight or a dinner to impress. Give it a try and enjoy a new favorite in your recipe rotation!

INGREDIENTS YOU’LL NEED:

• 2 lbs. Salmon Fillet: A fresh, thick salmon fillet that will be the main star of the dish.
• Salt and Ground Black Pepper (to taste): Adds basic seasoning to enhance the salmon’s natural flavors.
• ½ Stick Butter (melted): Adds richness and helps bind the toppings.
• 2 Tbsp Dijon Mustard: Provides a tangy, mild spice that complements the sweetness.
• 2 Tbsp Honey: Adds a touch of natural sweetness to balance the mustard and butter.
• ¼ Cup Panko Breadcrumbs: Gives a light, crispy texture that holds up during baking.
• ¼ Cup Pecans (finely chopped): Adds a nutty crunch to the topping, making each bite flavorful and textured.
• ¼ Cup Parsley (chopped, fresh): A pop of green color and a hint of herbal freshness.
• Lemon Wedges: Bright, zesty acidity to finish the dish and bring out the salmon’s flavors.

HOW TO PREPARE PECAN PANKO-CRUSTED DIJON BAKED SALMON?

FAQ – FREQUENTLY ASKED QUESTIONS:

Honey-dijon baked salmon recipe add-ins and variations:

• Breadcrumb Swap: Substitute panko breadcrumbs with crushed crackers, crushed cornflakes, or even finely crushed nuts for added texture.
• Nut Options: Try almonds, walnuts, or macadamia nuts instead of pecans to give a different flavor and crunch.
• Honey Substitute: Replace honey with maple syrup or agave nectar for a slightly different sweetness that goes well with salmon.
• Spice Variations: Add paprika, cayenne pepper, or a dash of smoked chipotle powder to the topping for a spicier kick.
• Herb Twist: Fresh thyme, dill, or rosemary can replace parsley for a more aromatic, herbaceous flavor.
• Citrus Change: Swap lemon wedges with lime or orange for a new citrus twist that brightens up the flavors of the dish.

WHAT TO SERVE WITH PECAN honey DIJON BAKED SALMON?

Honey Dijon Baked Salmon goes great with many side dishes which enhance its savory-sweet flavor. For a balanced meal, serve it with fluffy garlic mashed potatoes or roasted baby potatoes, which soak up the tasty glaze. Steamed asparagus, green beans, or sautéed spinach make excellent veggie options, adding fresh, light flavors alongside the richness of the salmon. A crisp mixed greens salad with a light vinaigrette complements the dish well, while wild rice or quinoa offers a hearty, nutty contrast. For drinks, a chilled glass of white wine, like Chardonnay or Sauvignon Blanc, is perfect to round out this restaurant-quality meal for a weeknight dinner or special occasion.

HOW DO YOU STORE AND REHEAT LEFTOVER oven-baked salmon?

To store leftover oven-baked salmon, let it cool completely, then place it in an airtight container and refrigerate for up to 3 days. When it’s time to reheat, avoid drying it out by either warming it in a preheated oven at 275°F for about 10–15 minutes or microwaving it on low in 30-second intervals until just warmed through. Enjoy leftover salmon over salads, in grain bowls, or on its own for a quick meal!

CAN YOU FREEZE PECAN-crusted DIJON BAKED SALMON?

Yes, oven-baked salmon can be frozen for later consumption! To do this, make sure the salmon has cooled completely after cooking. Wrap each portion tightly in plastic wrap or aluminum foil, then place it in a freezer-safe bag or container to prevent freezer burn. Label the package with the date, and it can be stored in the freezer for up to 3 months. When you’re ready to enjoy it, thaw the salmon in the refrigerator overnight before reheating.

LOOKING FOR MORE DINNER RECIPES? TRY THESE!

Sticky Sweet Honey Garlic Chicken Recipe:  Combining the irresistible sweetness of honey with the rich depth of garlic, this dish offers a perfect balance of flavors that’s sure to satisfy. 

Easy Mongolian Chicken Recipe: Ready in 30 Minutes: Packed with tender chicken, savory soy sauce, and a hint of sweetness, this dish is perfect for busy weeknights or whenever you need a fast yet tasty dinner. 

Parmesan Crusted Chicken Breast:  This recipe for Parmesan Crusted Chicken Breast is a great addition to your meal repertoire. It’s easy enough to make but fancy enough for company. It appeals to the whole family, especially kids who love the explosive flavor.

Print Recipe

Quick Baked Salmon with Pecan Panko Crunch

This Quick Baked Salmon with Pecan Panko Crunch is an easy, flavorful dinner option that’s both healthy and delicious. The salmon is topped with a crunchy blend of pecans and panko breadcrumbs, creating a perfect mix of textures in every bite. Baked to flaky perfection, it’s ready in under 30 minutes, making it ideal for weeknights or special dinners. Serve it with your favorite sides for a satisfying, balanced meal.

Prep Time10 minutes mins

Cook Time25 minutes mins

Total Time35 minutes mins

Course: Dinner

Cuisine: American

Keyword: Honey Dijon Baked Salmon, Pecan Crusted Dijon Baked Salmon

Servings: 4 servings

Calories: 519kcal

Author: George – U Keep Cooking

Equipment

• 9 x13 baking dish

Ingredients

• 2 lbs. Salmon Fillet
• Salt and Ground Black Pepper (to taste)

Wet Salmon Topping:

• ½ Stick Butter (melted)
• 2 Tbsp Dijon Mustard
• 2 Tbsp Honey

Dry Salmon Topping:

• ¼ Cup Panko Breadcrumbs
• ¼ Cup Pecans (finely chopped)

Garnish:

• ¼ Cup Parsley (chopped) (fresh)
• Lemon Wedges

Instructions

• Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it to prevent sticking.
• Prepare the Salmon: Pat the 2 lbs. salmon fillet dry with paper towels and place it skin-side down on the prepared baking sheet. Season the salmon with salt and ground black pepper to taste.
• Make the Wet Topping: In a small bowl, mix ½ stick of melted butter, 2 tablespoons of Dijon mustard, and 2 tablespoons of honey until well combined. Use a spoon or a brush to spread this mixture evenly over the top of the salmon.
• Prepare the Dry Topping: In another bowl, combine ¼ cup of panko breadcrumbs and ¼ cup of finely chopped pecans. Sprinkle this dry topping evenly over the salmon, pressing lightly so it adheres to the wet topping.
• Bake the Salmon: Place the salmon in the preheated oven and bake for 12-15 minutes or until the salmon is cooked through and flakes easily with a fork, and the topping is golden brown.
• Garnish and Serve: Once done, remove the salmon from the oven and garnish with ¼ cup of freshly chopped parsley. Serve with lemon wedges on the side for an extra pop of flavor. Enjoy!

Nutrition

Calories: 519kcal | Carbohydrates: 13g | Protein: 47g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 11g | Trans Fat: 0.5g | Cholesterol: 155mg | Sodium: 303mg | Potassium: 1185mg | Fiber: 1g | Sugar: 9g | Vitamin A: 768IU | Vitamin C: 5mg | Calcium: 52mg | Iron: 3mg

The post Quick Baked Salmon with Pecan Panko Crunch appeared first on U Keep Cooking.

There’s nothing quite like a Simple and Creamy Chicken and Rice Casserole to bring comfort to the table, especially on a busy weeknight. This all-in-one dish combines tender chicken, fluffy rice, and a rich, creamy sauce that packs flavor into every bite. It’s easy to make, satisfying, and designed to please the whole family. With just one pan and a handful of ingredients, this casserole makes a hearty dinner perfect for cozy nights or gathering around the table with loved ones.

INGREDIENTS YOU’LL NEED:

• 8 Chicken Legs or Thighs – Bone-in, skin-on pieces for juicy, flavorful results.
• 2 Cups Jasmine Rice – Fragrant and fluffy, a great base for this casserole.
• 2 Cans Cream of Chicken Soup – Brings creamy richness and a savory depth.
• 4 Tbsp Butter – Adding a rich buttery flavor.
• 2 Cups Chicken Broth – Helps cook the rice and blends the flavors.
• 2 Cups of Milk – Adds extra creaminess to the casserole.
• 1 Large Onion, minced – Adds a sweet, mild flavor that complements the chicken.
• 3 Cloves Garlic, minced – Infuses the dish with savory warmth.
• ½ Tsp Garlic Powder – Enhances the garlic flavor.
• ½ Tsp Onion Powder – Adds savory depth to the casserole.
• ½ Tsp Paprika – Adds a subtle warmth and color.
• ½ Tsp Thyme – Adds a subtle flavor.
• Salt and Ground Black Pepper (to taste) – To season the casserole perfectly.
• ¼ Cup Chopped Parsley (optional garnish) – For a fresh, vibrant finish.

CREAMY CHICKEN AND RICE WILL BE A FAMILY FAVORITE:

• Comforting Flavors: The creamy rice and seasoned chicken create a cozy, home-cooked meal that’s perfect for all ages.
• One-Dish Wonder: With everything cooking together, cleanup is minimal, making it ideal for busy weeknights.
• Customizable: You can easily add vegetables or swap ingredients to suit your family’s tastes, keeping it fresh and adaptable.

HOW TO PREPARE CREAMY CHICKEN AND RICE CASSEROLE?

Time needed: 1 hour and 35 minutes

1. Prepare the Chicken Rub:

   
   In a small bowl, mix ½ tsp garlic powder, ½ tsp onion powder, ½ tsp paprika, ½ tsp thyme, and salt and pepper to taste. Pat the chicken legs and thighs dry, then rub this seasoning mix all over each piece to ensure a flavorful crust when baked, and season with salt and black pepper to taste.
   
   

2. Prepare the Creamy Rice Mixture:

   
   In a large mixing bowl, combine 2 cups jasmine rice, 2 cans of cream of chicken soup, 4 tbsp melted butter, 2 cups chicken broth, and 2 cups milk. Add the minced onion, and minced garlic, and stir well until everything is evenly mixed.
   
   
   
   

3. Assemble the Casserole:

   
   Preheat your oven to 350°F (175°C). Pour the creamy rice mixture into a large baking dish, spreading it evenly. Nestle the seasoned chicken legs and thighs on top of the rice, making sure they’re evenly spaced.
   
   
   

4. Bake the Casserole:

   
   Cover the baking dish tightly with foil and bake in the preheated oven for 45 minutes. After 45 minutes, remove the foil and continue baking for an additional 20-25 minutes, or until the chicken is cooked through and the rice is tender and creamy.
   
   
   
   

5. Garnish and Serve:

   
   Once baked, remove from the oven and let the casserole rest for a few minutes. Sprinkle with ¼ cup chopped parsley, if desired, for a fresh touch. Serve warm and enjoy the creamy, flavorful chicken and rice!
   
   
   
   

FAQ – FREQUENTLY ASKED QUESTIONS:

How do I know when the chicken is fully cooked?

The chicken should reach an internal temperature of 165°F (74°C). Use a meat thermometer to check.

Can I prepare this casserole ahead of time?

Yes, you can assemble the casserole and store it in the refrigerator overnight. Just add a few extra minutes to the cooking time if baking straight from the fridge.

What if my rice isn’t cooked after baking?

If the rice is still hard, add a bit more liquid and cover the dish with foil to retain moisture, then bake for an additional 10-15 minutes.

CAN CREAMY RICE AND CHICKEN BE PREPARED IN THE CROCKPOT?

To make chicken and rice casserole in the crockpot, start by seasoning the chicken with garlic powder, onion powder, paprika, thyme, salt, and pepper. Lightly grease the crockpot, then add the rice, cream of chicken soup, butter, chicken broth, milk, minced onion, and garlic, stirring to combine. Lay the seasoned chicken on top of the rice mixture. Cover and cook on low for 4-6 hours or until the chicken is cooked through, and the rice is tender. Just before serving, garnish with parsley if desired for extra flavor and a pop of color.

CHICKEN CASSEROLE RECIPE ADD-INS AND VARIATIONS:

• Rice Options: Substitute jasmine rice with brown rice or basmati rice, keeping in mind that cooking times and liquid amounts may vary.
• Chicken Variety: Use chicken breasts or a mix of thighs and legs for different flavors and textures. You can also use rotisserie chicken for a quicker option.
• Cream Soup Alternatives: Replace cream of chicken soup with cream of mushroom soup or make a homemade creamy sauce using flour, butter, and broth.
• Broth Substitution: Use vegetable broth instead of chicken broth for a vegetarian version, or use low-sodium broth to reduce sodium intake.
• Vegetable Add-ins: Add vegetables like peas, carrots, broccoli, or bell peppers to increase nutrition and flavor.
• Herbs and Spices: Experiment with different seasonings, such as Italian seasoning, rosemary, or thyme, for added depth of flavor.
• Milk Variations: Substitute milk with heavy cream for a richer dish or use a dairy-free milk alternative for lactose-free options.
• Topping Ideas: Sprinkle shredded cheese, breadcrumbs, or crushed crackers on top before baking for added texture and flavor.

WHAT CAN YOU SERVE WITH CHICKEN AND CREAMY RICE CASSEROLE?

When you’re enjoying Creamy Chicken and Rice Casserole, there are a few sides and drinks that go great with it. A fresh garden salad with a light dressing or steamed veggies like broccoli or green beans are a healthy option. You could also serve warm garlic bread or biscuits. To finish off the meal, pair it with a refreshing glass of iced tea, lemonade, or even a white wine. This casserole is perfect for family dinners, potlucks, or cozy get-togethers!

HOW DO YOU STORE AND REHEAT LEFTOVER CHICKEN AND RICE CASSEROLE?

To store leftovers of Chicken and Rice Casserole, let it cool to room temperature first. Then, place the casserole in an airtight container or cover it tightly with plastic wrap or aluminum foil. Store it in the refrigerator, it will stay fresh for about 3 to 4 days. When you’re ready to eat reheat individual portions in the microwave for a few minutes until heated through, or you can warm it in the oven at 350°F (175°C) for about 20-25 minutes. Just add a splash of milk if it needs some moisture.

CAN LEFTOVER RICE AND CHICKEN CASSEROLE BE FROZEN FOR LATER CONSUMPTION?

To freeze leftovers, start by letting them cool to room temperature. Then, divide the food into smaller portions, which makes it easier to thaw later. Use airtight containers or freezer bags, and remember to leave a little space at the top since food expands when frozen. Seal everything tightly, then pop them in the freezer. Most leftovers stay good for up to three months, and when you’re ready to eat, just thaw them in the fridge or use your microwave’s defrost setting.

LOOKING FOR MORE CHICKEN DINNER IDEAS? TRY THESE!

Caramelized Onion Creamy Smothered Chicken: Tender chicken breasts are topped with golden, caramelized onions and a creamy, savory sauce that makes every bite rich and satisfying.

Simply Irresistible Parmesan-Crusted Chicken: With a perfectly golden crust and juicy, tender chicken inside, this dish is a crowd-pleaser that’s easy to make and sure to impress. 

Marinated Oven-Baked Chicken Drumsticks: With just a simple marinade and a short time in the oven, you’ll have tender, juicy drumsticks with crispy skin that everyone will love. 

Print

Simple and Creamy Chicken and Rice Casserole

This Simple and Creamy Chicken and Rice Casserole is a comforting, one-pan dish that's perfect for busy nights. Made with tender chicken, fluffy rice, and a creamy sauce, it’s full of satisfying flavor in every bite. Easy to assemble and oven-baked to bubbly perfection, it’s ideal for a family dinner or a cozy meal for any occasion. Serve it hot, and enjoy a comforting classic everyone will love.

Course Dinner

Cuisine American

Keyword Oven Baked Creamy Chicken and Rice Casserole

Prep Time 15 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 6 servings

Calories 788kcal

Author George – U Keep Cooking

Equipment

• 9 x 13 baking dish

Ingredients

• 8 Chicken Legs and Thighs

Chicken Rub:

• ½ Tsp Garlic Powder
• ½ Tsp Onion Powder
• ½ Tsp Paprika
• ½ Tsp Thyme
• Salt and Black Ground Pepper (to taste)

Creamy Rice Ingredients:

• 2 Cups Jasmine Rice
• 2 Cans Cream of Chicken Soup
• 4 Tbsp Butter
• 2 Cups Chicken Broth
• 2 Cups Milk
• 1 Onion (large)(minced)
• 3 Cloves Garlic (minced)
• Salt and Ground Black Pepper (to taste)
• ¼ Cup Chopped Parsley (optional garnish)

Instructions

• Prepare the Chicken Rub: In a small bowl, mix ½ tsp garlic powder, ½ tsp onion powder, ½ tsp paprika, ½ tsp thyme, and salt and pepper to taste. Pat the chicken legs and thighs dry, then rub this seasoning mix all over each piece to ensure a flavorful crust when baked, and season with salt and black pepper to taste.
• Prepare the Creamy Rice Mixture: In a large mixing bowl, combine 2 cups jasmine rice, 2 cans of cream of chicken soup, 4 tbsp melted butter, 2 cups chicken broth, and 2 cups milk. Add the minced onion, minced garlic, and stir well until everything is evenly mixed.
• Assemble the Casserole: Preheat your oven to 350°F (175°C). Pour the creamy rice mixture into a large baking dish, spreading it evenly. Nestle the seasoned chicken legs and thighs on top of the rice, making sure they’re evenly spaced.
• Bake the Casserole: Cover the baking dish tightly with foil and bake in the preheated oven for 45 minutes. After 45 minutes, remove the foil and continue baking for an additional 20-25 minutes, or until the chicken is cooked through and the rice is tender and creamy.
• Garnish and Serve: Once baked, remove from the oven and let the casserole rest for a few minutes. Sprinkle with ¼ cup chopped parsley, if desired, for a fresh touch. Serve warm and enjoy the creamy, flavorful chicken and rice!

Nutrition

Calories: 788kcal | Carbohydrates: 66g | Protein: 37g | Fat: 40g | Saturated Fat: 15g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 0.4g | Cholesterol: 194mg | Sodium: 581mg | Potassium: 1209mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1097IU | Vitamin C: 2mg | Calcium: 147mg | Iron: 2mg

The post Simple and Creamy Chicken and Rice Casserole appeared first on U Keep Cooking.

If you’re craving a comforting dish, The Best Caramelized Onion Creamy Smothered Chicken is the one to try! Tender chicken breasts are topped with golden, caramelized onions and a creamy, savory sauce that makes every bite rich and satisfying. The sweet onions blend beautifully with the creamy sauce, creating a perfect balance of flavors that feels like a cozy hug on a plate. Easy to make and packed with flavor, this dish is perfect for family dinners or when you want to impress without the fuss.

INGREDIENTS YOU’ll NEED:

• 4 Chicken Breasts (halved into cutlets): Tender chicken breast halves provide a juicy, protein-rich base for the dish, perfect for soaking up the creamy sauce.
• Salt and Black Ground Pepper (to taste): Adds essential seasoning to the chicken cutlets, enhancing the overall flavor.
• 3 Tbsp Butter (or Bacon Grease/Avocado Oil): A fat source for browning the chicken, adding richness and helping develop a golden crust.

Flour Dredge:

• ½ Cup Flour: The main coating for the chicken, helping create a light, crispy texture.
• 1 Tbsp Garlic Powder: Provides a savory, slightly sweet taste that complements the other spices.
• 1 Tbsp Onion Powder: Adds a concentrated onion flavor, deepening the taste of the dish.
• 1 Tsp Paprika: Gives a mild, smoky warmth and a hint of color.
• ½ Tsp Thyme: This herb adds an earthy, subtle aroma to the chicken.

Creamy Smothered Sauce:

• 3 Onions (sliced): Caramelize to develop deep sweetness and flavor, forming the base of the sauce.
• 2 Tbsp Flour Dredge (saved from above): Thickens the sauce to give it a creamy consistency.
• 2 Cups Chicken Stock: Adds moisture and a savory base that pairs well with the onions.
• 2 Tsp Worcestershire Sauce: Enhances the sauce with a rich, tangy depth.
• ½ Cup Heavy Cream: Adds creamy richness, making the sauce smooth and velvety.

WHY SMOTHERED CHICKEN WILL BE A FAMILY FAVORITE?

• Rich Flavor: The combination of caramelized onions and creamy sauce creates a deliciously rich flavor that everyone will love.
• Comfort Food: This dish is the ultimate comfort food, perfect for cozy family dinners or special occasions.
• Easy to Prepare: With simple ingredients and straightforward instructions, it’s a quick meal that can fit into any busy schedule.

HOW TO PREPARE SMOTHERED CHICKEN BREAST?

FAQ – FREQUENTLY ASKED QUESTIONS:

Onion-Braised Creamy Chicken Breast RECIPE ADD-INS AND VARIATIONS:

• Chicken Breasts: Substitute with chicken thighs for a juicier texture or use turkey cutlets for a leaner option.
• Heavy Cream: Replace with half-and-half or coconut milk for a lighter version or to make it dairy-free.
• Butter: Use olive oil or avocado oil for a healthier fat option.
• Onions: Try shallots or leeks for a different flavor profile.
• Chicken Stock: Substitute with vegetable broth for a vegetarian option or homemade stock for more flavor.
• Flour: Use gluten-free flour or cornstarch for a gluten-free version of the sauce.

WHAT IS COMMONLY SERVED WITH CREAMY SMOTHERED CHICKEN BREAST?

Caramelized Onion Creamy Smothered Chicken goes great with cozy, classic sides. Creamy mashed potatoes or rice are perfect for soaking up all that tasty sauce. Roasted veggies like carrots, green beans, or Brussels sprouts add nice color and flavor, while a fresh salad or crusty bread keeps things lighter. Together, these sides make a satisfying meal that’s easy enough for weeknights but also special enough for a nice dinner.

HOW DO YOU STORE AND REHEAT LEFTOVER Creamy Onion-Glazed Chicken?

To store leftovers of Creamy Onion-Glazed Chicken, let the dish cool completely before transferring it to an airtight container. This will help keep the chicken moist and flavorful. Place it in the refrigerator, where it can last for up to 3 to 4 days. When you’re ready to enjoy the leftovers, simply reheat them in the microwave or on the stovetop over low heat. Stir occasionally to ensure even heating, and add a splash of chicken stock or cream if the sauce has thickened too much. Enjoy your delicious meal!

CAN SMOTHERED CHICKEN BE FROZEN FOR LATER CONSUMPTION?

To freeze leftovers of Caramelized Onion Creamy Smothered Chicken, start by letting the dish cool completely to prevent ice crystals from forming. Then, portion the chicken and sauce into airtight freezer-safe containers or heavy-duty freezer bags. Be sure to leave some space at the top of the container or bag, as the liquid may expand when frozen. Label the containers with the date and contents, then place them in the freezer, where they can last for up to three months. When you’re ready to enjoy the leftovers, thaw them in the refrigerator overnight and reheat gently on the stove or in the microwave.

ARE YOU LOOKING FOR MORE CHICKEN RECIPES? TRY THESE!

Easy 30-minute Thai Chicken Curry with Coconut Milk: It’s packed with tender chicken, vibrant veggies, and a rich, creamy coconut sauce that brings all the delicious Thai flavors right to your kitchen.

Sticky Sweet Honey Garlic Chicken Recipe: Combining the irresistible sweetness of honey with the rich depth of garlic, this dish offers a perfect balance of flavors that’s sure to satisfy. The chicken is cooked to golden perfection and coated in a luscious, sticky glaze, making it an absolute crowd-pleaser. 

Asiago Mushroom Chicken Breast: This dish combines tender chicken breasts with a creamy, cheesy Asiago mushroom sauce, creating a rich and comforting meal that’s perfect for any occasion.

Print Recipe

The Best Caramelized Onion Creamy Smothered Chicken

The Best Caramelized Onion Creamy Smothered Chicken is a rich, flavorful dish that brings comfort to any meal. Tender chicken breasts are pan-seared and topped with sweet, golden caramelized onions in a creamy sauce. Each bite is packed with the perfect balance of savory and slightly sweet flavors, thanks to the onions. It's an easy yet impressive recipe that’s great for cozy family dinners or special occasions.

Prep Time20 minutes mins

Cook Time40 minutes mins

Total Time1 hour hr

Course: Dinner

Cuisine: American

Keyword: Carmetlized Onions Creamy Smothered Chicken

Servings: 4 servings

Calories: 579kcal

Equipment

• Large Dutch Oven Skillet

Ingredients

• 4 Chicken Breasts (halved into cutlets)
• Salt and Black Ground Pepper (to taste)
• 3 Tbsp Butter Bacon Grease/Avocado Oil

Flour Dredge: (Save 2 Tbsp for the Sauce)

• ½ Cup Flour
• 1 Tbsp Garlic Powder
• 1 Tbsp Onion Powder
• 1 Tsp Paprika
• ½ Tsp Thyme

Creamy Smothered Sauce:

• 3 Onions (sliced)
• 2 Tbsp Flour Dredge (saved from above)
• 2 Cups Chicken Stock
• 2 Tsp Worcestershire Sauce
• ½ Cup Heavy Cream

Instructions

• Prepare the Chicken: Halve the chicken breasts to create thinner cutlets, then season both sides with salt and black pepper to taste.
• Set Up Flour Dredge: In a shallow bowl, combine ½ cup of flour with 1 tablespoon of garlic powder, 1 tablespoon of onion powder, 1 teaspoon of paprika, and ½ teaspoon of thyme. Stir until well mixed. Dredge each chicken cutlet in the seasoned flour, ensuring it’s fully coated, and save 2 tablespoons of this mixture for the sauce.
• Cook the Chicken: In a large skillet, heat 3 tablespoons of butter (or bacon grease/avocado oil) over medium heat until melted and hot. Add the chicken cutlets and cook for about 4-5 minutes per side, or until they are golden brown and cooked through. Once done, transfer the chicken to a plate and set aside.
• Caramelize the Onions: Using the same skillet, add the sliced onions. Cook over medium heat, stirring occasionally, until the onions are golden brown and caramelized, which should take about 20-25 minutes.
• Make the Creamy Smothered Sauce: Sprinkle the 2 tablespoons of saved flour dredge over the caramelized onions. Stir to combine, allowing the flour to absorb any remaining fat in the pan. Slowly pour in 2 cups of chicken stock while stirring, ensuring there are no lumps. Add 2 teaspoons of Worcestershire sauce and stir until the sauce starts to thicken. Stir in ½ cup of heavy cream, combining until smooth. Let the sauce simmer for another 2-3 minutes, until it’s thick and creamy.
• Add Chicken to Sauce: Return the cooked chicken cutlets to the skillet, spooning the creamy onion sauce over each piece. Allow the chicken to simmer in the sauce for a few minutes until everything is heated through.
• Serve: Garnish with fresh herbs if desired and serve hot. Enjoy your savory, creamy caramelized onion smothered chicken!

Nutrition

Calories: 579kcal | Carbohydrates: 29g | Protein: 54g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 204mg | Sodium: 555mg | Potassium: 1194mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1033IU | Vitamin C: 11mg | Calcium: 92mg | Iron: 3mg

The post The Best Caramelized Onion Creamy Smothered Chicken appeared first on U Keep Cooking.

If you’re craving a comforting, hearty meal that’s easy to make and full of rich flavors, this Easy One-Pot Hearty Stuffed Pepper Soup is calling your name. All the delicious flavors of classic stuffed peppers—ground beef, bell peppers, tomatoes, and savory spices—come together in a cozy bowl that’s ready in no time. With just one pot, minimal cleanup, and simple ingredients, this soup is perfect for busy weeknights or cozy weekends. It’s packed with wholesome ingredients and has a warm, homey flavor that’s sure to become a family favorite!

INGREDIENTS YOU’LL NEED:

• 1 lb. Ground Beef (80% Lean): Rich and meaty, this ground beef has the ideal fat content for a tender texture, bringing robust flavor to the soup.
• 1 Large Onion, Diced: Sweet and savory, diced onion softens while cooking, adding depth to the soup.
• 2 Green Bell Peppers, Cleaned and Diced: These add a classic peppery flavor and slight bitterness, balancing the sweetness in the soup.
• 1 Red Bell Pepper, Cleaned and Diced: Red bell pepper brings a natural sweetness, adding complexity to the soup’s flavors.
• 8 Cloves Garlic, Minced: Aromatic and savory, minced garlic gives a rich depth to every bite.
• 29 oz. Crushed Tomatoes: These create the thick, tomato-rich base that gives the soup a hearty, comforting taste.
• 14.5 oz. Fire-Roasted Diced Tomatoes, Undrained: Adds a smoky layer of flavor and a satisfying chunky texture.
• 32 oz. Beef Broth: This savory broth adds a rich, meaty depth that rounds out the soup’s flavor.
• ¾ Cup Jasmine Rice (Uncooked): Absorbs flavors as it cooks, adding texture and body to the soup with a light, fluffy bite.
• 1 Tbsp Sugar: Balances out the acidity of the tomatoes, creating a smoother, richer taste.
• 1½ Tsp Italian Seasoning (Dried): Blends oregano, basil, and thyme for a classic Italian flavor profile that complements the beef and tomatoes.
• Salt and Black Pepper, To Taste: Essential for enhancing and balancing all the other flavors in the soup.
• 1 Cup Shredded Monterey Jack Cheese (or Mozzarella): Melty and creamy, this cheese adds a delicious, comforting finish to each serving.
• ¼ Cup Fresh Parsley (Optional Garnish): Adds a bright pop of color and a fresh, herbaceous flavor that completes the dish.

WHY IS STUFFED PEPPER SOUP THE PERFECT WARM AND COMFORTING FALL SOUP?

• Warm and Cozy: After a long day, nothing beats coming home to a steaming bowl of stuffed pepper soup, filling my kitchen with comforting aromas that remind me of family dinners.
• Easy to Make: This recipe is perfect for busy fall evenings; it only takes an hour to prepare and cook in one pot, leaving me more time to enjoy the season.
• Loaded with Flavor: Packed with fresh peppers, savory beef, and delicious spices, this soup is a tasty way to celebrate the harvest season and warm up on chilly nights.

HOW TO PREPARE EASY STUFFED PEPPER SOUP?

FAQ – FREQUENTLY ASKED QUESTIONS:

COMFORTING PEPPER SOUP RECIPE ADD-INS AND VARIATIONS:

• Lower Carb Option: Replace the rice with cauliflower rice, adding it at the end to keep the soup low-carb while still hearty.
• Ground Turkey or Chicken: Substitute the ground beef with ground turkey or chicken for a lighter, leaner option.
• Different Cheese Choices: Try using sharp cheddar, provolone, or Gouda for a new flavor twist.
• Add Beans: Add a can of black beans or kidney beans (drained and rinsed) to make it extra filling and boost fiber.
• Quinoa Swap for Rice: Swap jasmine rice for quinoa to add protein and a different texture to the soup.
• Spice It Up: Add a dash of crushed red pepper flakes or a chopped jalapeño for a bit of heat.

WHAT IS COMMONLY SERVED WITH HEARTY STUFFED PEPPER SOUP?

stuffed pepper soup is a filling meal that goes well with lots of tasty sides. You can serve it with crusty bread or rolls, which are perfect for dipping. A light green salad with a tangy dressing helps balance the soup’s rich flavors. Cornbread, whether sweet or savory, pairs nicely with it, and cheesy garlic bread adds a yummy buttery flavor. For a crunchy contrast, you might also enjoy tortilla chips or a fresh veggie platter with dip. All these sides make your meal even better!

HOW DO YOU STORE AND REHEAT LEFTOVER PEPPER SOUP?

To store leftover stuffed pepper soup, let it cool down first, then put it in an airtight container and place it in the fridge. It should stay good for about 3 to 4 days. When you’re ready to eat it again, you can heat it up on the stove over medium heat, stirring now and then until it’s warm. If you prefer the microwave, just put the soup in a microwave-safe bowl, cover it loosely, and heat it in short bursts, stirring in between until it’s hot. Enjoy your tasty soup!

CAN LEFTOVER STUFFED PEPPER SOUP BE FROZEN FOR LATER CONSUMPTION?

Yes, you can freeze stuffed pepper soup for later! Just let it cool completely and then put it in a freezer-safe container or a strong freezer bag. Remember to leave a little space at the top because the soup will expand when it freezes. Don’t forget to label it with the date so you know how long it’s been in there. When you’re ready to eat, thaw it in the fridge overnight and heat it up on the stove or in the microwave until it’s hot. Enjoy your soup!

LOOKING FOR MORE FALL SOUP FAVORITES? TRY THESE!

Italian Wedding Soup the Ultimate Comfort Food: Simmer together tender meatballs, hearty greens, and delicate pasta in a rich, flavorful broth. Craving something warm and satisfying, this classic soup feels like a hug in a bowl. 

The Best Thick and Creamy Baked Potato Soup:  This soup is everything you crave in a comfort food—rich, velvety, and loaded with hearty potatoes in every spoonful. It’s the perfect mix of creamy goodness with just the right amount of seasoning, making each bite irresistible.

 Quick and Easy Cabbage Roll Soup: This hearty and flavorful soup brings together the classic flavors of stuffed cabbage rolls in a convenient one-pot dish. Packed with tender cabbage, savory ground meat, aromatic spices, and a rich tomato broth, this soup is sure to warm you up from the inside out.

Print

Easy One-Pot Hearty Stuffed Pepper Soup

This Easy One-Pot Hearty Stuffed Pepper Soup brings all the comforting flavors of stuffed peppers into a simple, warming bowl of soup. Made with ground beef, bell peppers, tomatoes, and a blend of spices, it's both hearty and nutritious. Perfect for busy nights, this soup comes together in one pot, making cleanup a breeze. Enjoy a cozy, satisfying meal that the whole family will love!

Course Soup

Cuisine American

Keyword Easy Stuffed Pepper Soup, One Pot Stuffed Pepper Soup

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 8 servings

Calories 391kcal

Author George – U Keep Cooking

Equipment

• Large Dutch Oven

Ingredients

• 1 lbs. Ground Beef (80% Lean)
• 1 Onion (large)(diced)
• 2 Green Peppers (cleaned and diced)
• 1 Red Pepper (cleaned and diced)
• 8 Cloves Garlic (minced)
• 29 ounces Crushed Tomatoes
• 14.5 ounces Fire Roasted Diced Tomatoes (undrained)
• 32 ounces Beef Broth
• ¾ Cup Jasmine Rice (uncooked)
• 1 Tbsp Sugar
• 1½ Tsp Italian Seasoning (dried)
• 1 cup Monterey Jack Cheese (or mozzarella cheese) (shredded)
• Salt and Black Ground Pepper (to taste)
• ¼ Cup Parsley (optional garnish)

Instructions

• Cook Beef and Vegetables: In a large pot or Dutch oven, add 1 lb. of ground beef, 1 large diced onion, 2 diced green peppers, and 1 diced red pepper. Sauté over medium-high heat until the beef is fully cooked and the vegetables begin to soften, about 6-8 minutes. Drain any excess fat.
• Add the Garlic: Stir in 8 cloves of minced garlic, and cook for about 1 minute until fragrant, making sure it doesn’t burn.
• Add Tomatoes and Broth: Pour in 29 oz. of crushed tomatoes, 14.5 oz. of undrained fire-roasted diced tomatoes, and 32 oz. of beef broth. Stir to combine all ingredients.
• Add Rice, Seasonings, and Sugar: Stir in ¾ cup of uncooked jasmine rice, 1 tablespoon of sugar, and 1½ teaspoons of dried Italian seasoning. Season with salt and black pepper to taste.
• Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low. Cover and let the soup simmer for 25-30 minutes, or until the rice is tender and flavors are well blended.
• Adjust Seasoning and Add Cheese: Taste the soup and adjust seasoning if needed. Stir in 1 cup of shredded Monterey Jack or mozzarella cheese until melted and creamy.
• Serve and Garnish: Ladle the soup into bowls, and garnish with fresh parsley if desired. Enjoy this comforting stuffed pepper soup!

Nutrition

Calories: 391kcal | Carbohydrates: 42g | Protein: 21g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 1440mg | Potassium: 1418mg | Fiber: 6g | Sugar: 17g | Vitamin A: 2622IU | Vitamin C: 71mg | Calcium: 201mg | Iron: 5mg

The post Easy One-Pot Hearty Stuffed Pepper Soup appeared first on U Keep Cooking.