This Slow Cooker Honey Glaze Ham is the perfect main course for a holiday dinner! Made with aromatic seasonings, sweet honey, and a secret ingredient, this juicy ham is irresistibly good!

So I hope by now you understand my undying love for my Slow Cooker, as well as my unwavering commitment to bring you incredible recipes with minimal dishes.

This Honey Glazed Ham is one of my favorites.

It makes mealtime around the holidays so easy, and everyone will be impressed by the sweet and spiced flavors!

What I love about this ham is that while it tastes and looks fancy enough for a main dish at a dinner party or at a holiday dinner, it isn’t too difficult for a weeknight dinner or Sunday supper!

You can easily dress it up or down as you wish with some delicious side dishes.

I am not usually a big fan of mustard or ground cloves, but they pair so well with ham, and I added just enough to give it that extra layer of flavor without overpowering the ham!

Feel free to adjust the seasonings to your tastes, and experiment with the type of soda or juice used. 

For more amazing holiday ham ideas, check out my Easy Spiral Ham, Slow Cooker Balsamic Cherry Glaze Ham, Honey Baked Ham, and this Instant Pot Ham with Pineapple Glaze!

Ingredients Needed:

• Ham: I used a fully cooked, boneless ham. You can also use a fully cooked, bone-in ham but because it is larger it will take longer to warm through.
• Ginger Ale Soda: helps to keep the ham moist while also adding an amazing spiced flavor. Don’t knock it til you try it!
• Honey: adds sweetness, but you could use maple syrup if you prefer.
• Apple Cider Vinegar: balances the saltiness of the glaze while adding a mild fruity flavor.
• Corn Starch: helps thicken the glaze.
• Seasoning: freshly minced garlic, ground mustard, ground cloves, salt, and freshly cracked black pepper pack a ton of flavor into this dish.

How to Make Slow Cooker Honey Glazed Ham

This recipe couldn’t be easier to make! Full instructions are included in the recipe card below.

1. Stir together the glaze: Combine ingredients for the glaze and whisk until smooth.
2. Cook ham in glaze mix: Put the ham in the slow cooker, and pour the glaze mixture over it. Cover and cook until heated through.

3. Slice and serve: Taste and adjust seasonings. Slice and serve with extra glaze from the slow cooker.

Slow Cooker Ham with Honey Glaze FAQs

Tips and Notes

• Slow Cooker Liners. I love using slow cooker liners to minimize the cleanup, so there’s no scrubbing the slow cooker after dinner. Simply cook your meal, then toss the bag in the bin when you’re done!
• Leftover Ham. There are so many delicious Leftover Ham Recipes you can try, so don’t worry if you’re making too much for one meal!

Crock Pot Honey Glaze Ham Variations

• Use a different soda. You can try this ham glaze with a different kind of soda to change the flavor, or even a mixture of soda and fruit juice. Try using Sprite and orange juice, pineapple soda, tropical soda, apple juice, or cranberry juice!
• Add fruit. Pineapple slices and pineapple juice are great additions here, and work well to balance out the sweetness with a bit of tropical flavor. 
• Ground Mustard. The best substitute for ground mustard is Dijon mustard, if you have it. Use ½ a tablespoon of Dijon mustard instead of ½ a teaspoon of ground mustard.

Serving Suggestions

Serve your favorite side dishes with this tender ham for a complete meal the whole family will love.

Try my Cheesy Baked Asparagus, Roasted Carrots, Cream Cheese Mashed Potatoes, Broccoli Casserole, Homemade Stuffing Recipe, Roasted Vegetables, or Roasted Green Beans!

Don’t forget my Slow Cooker Cranberry Apple Cider for the holidays, and try some amazing Thanksgiving desserts like my Cranberry Vanilla Cupcakes with White Chocolate Frosting, Crème Brûlée Recipe, or this Frozen Pumpkin Dessert!

More Easy Slow Cooker Recipes To Try

Dinner

Easy Taco Soup recipe

Dinner

Easy Crockpot Chicken Breast Recipes

Dinner

The BEST Crock Pot Pulled Pork

Chicken

Crockpot Shredded Chicken (Slow Cooker)

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Slow Cooker Honey Glazed Ham

This Slow Cooker Honey Glaze Ham is the perfect main course for a holiday dinner! Made with aromatic seasonings, sweet honey, and a secret ingredient, this juicy ham is irresistibly good!

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 5 hours hours

Total Time 5 hours hours 10 minutes minutes

Servings 12 servings

Calories 383cal

Author Ashley Fehr

Ingredients

• 1.7 kg fully cooked ham* about 3.75 pounds
• 355 ml can Ginger Ale soda about 1.5 cups
• ¼ cup honey
• ¼ cup apple cider vinegar
• 2 tablespoons water
• 2 tablespoons corn starch
• 1 teaspoon minced garlic
• ½ teaspoon ground mustard
• ⅛ teaspoon ground cloves
• ¼ teaspoon salt
• ¼ teaspoon freshly cracked black pepper

US Customary – Metric

Instructions

• Place the ham in a 4-6-quart slow cooker.
• In a medium bowl, combine soda, honey, vinegar, water, cornstarch, garlic, mustard, cloves, salt, and pepper, and whisk until smooth. Pour it over the top of the ham in the slow cooker.
• Cover and cook on high for 3-4 hours or low for 5-8 hours (or until heated through).
• Taste and adjust seasonings. Slice and serve with the remaining glaze from the slow cooker.

Notes

* This glaze would be awesome with an unbaked ham as well — you will just need to adjust your cooking time and test the ham’s temperature to ensure it is completely done!
** Optional: You can slice the ham before adding it to the slow cooker so that it’s all ready for guests to dig in!

 

Storage

• Store: Store leftover ham in an airtight container in the refrigerator for up to 5 days. Allow it to cool to room temperature before putting it in the fridge.
• Freeze: Store the ham once it has completely cooled in a freezer-safe container and freeze it for up to 1 month. Allow the ham to defrost before reheating and reusing it.

Nutrition

Calories: 383cal | Carbohydrates: 10g | Protein: 31g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 88mg | Sodium: 1733mg | Potassium: 415mg | Fiber: 0.1g | Sugar: 8g | Vitamin A: 0.1IU | Vitamin C: 0.2mg | Calcium: 13mg | Iron: 1mg

The post Slow Cooker Honey Glazed Ham appeared first on The Recipe Rebel.

This Honey Garlic Pork Tenderloin Recipe is one of my favorite ways to make pork tenderloin in the oven! It’s made with juicy pork smothered in a sweet and savory honey garlic sauce!

One thing you may already know about me is that I love honey garlic everything. Baked Honey Garlic Chicken, Honey Garlic Salmon, Honey Garlic Turkey Sloppy Joes…and the list goes on.

Well, this Honey Garlic Pork Tenderloin Recipe is another delicious way to use honey garlic sauce. It’s made with juicy pork tenderloins that are doused in a sweet, savory, and tangy honey garlic sauce, then baked until tender, moist, and insanely flavorful.

This easy dinner recipe takes just 25 minutes to make!

Serve it with Instant Pot Brown Rice, Roasted Green Beans or Air Fryer Broccoli for a well rounded meal.

Pork Tenderloin Recipe Ingredients:

This Honey Garlic Pork Tenderloin Recipe is made with pantry staples, so you likely don’t even have to leave the house to whip this up!

• Pork Tenderloins: you’ll need two pork tenderloins equalling about 2-2.5 pounds. Be sure they’re both trimmed and ready to go.
• Oil: adds moisture and helps the seasonings stick.
• Seasoning Salt: seasoning salt is a simple way to add a ton of flavor to the pork.
• Honey, Chicken Broth, and Soy Sauce: a sweet, salty, and super flavorful base for our honey garlic sauce.
• Garlic: use freshly minced garlic for the best garlicky flavor.
• Apple Cider Vinegar: the bright, tanginess of cider vinegar cuts the sweetness from the honey.
• Salt: enhances other flavors within the sauce.
• Cornstarch: helps thicken the honey garlic sauce.
• Red Pepper Flakes: optional, but highly recommended for a kick of heat!

How to Make Honey Garlic Pork Tenderloin Recipe in the Oven

This baked pork tenderloin recipe makes the perfect easy weeknight dinner. It’s ready in just 25 minutes and it’s always a hit!

1. Prep the tenderloins: Place the tenderloins into a lightly greased 9×13″ baking dish, brush them with oil, then season with seasoning salt.
2. Make the sauce: In a bowl, whisk together honey, broth, soy sauce, garlic, vinegar, salt, cornstarch, and red pepper flakes.
3. Bake: Pour the sauce around the tenderloin, then bake until 140ºF.
4. Drizzle the thickened sauce over the finished tenderloin.

Baked Pork Tenderloin FAQs

What temperature should I cook pork tenderloin?

I find 400ºF to be the perfect temperature for baking pork tenderloin. It’s hot enough that it can brown on top, but not so hot that it burns before the insides are tender and juicy.

How long to roast pork tenderloin:

Mine usually cook all the way through in anywhere from 15-20 minutes, but this depends on the thickness of the tenderloins you’re using. The best way to tell if your pork tenderloin recipe is done is to use a meat thermometer. Check at 15 and add time as needed until they reach 140ºF.

How to store pork tenderloin:

Leftover Baked Pork Tenderloin will last in an airtight container in the fridge for 3-4 days or in the freezer for 4-6 months. To reheat, thaw overnight in the fridge if frozen, then warm either in the microwave or in the oven until heated through.

Can I use pork loin for this recipe?

The short answer is no, because a pork loin is so much larger and the cook times will be way off.
If you do try it, you may want to leave the honey garlic sauce off until the last 20 minutes of bake time so that it doesn’t burn.

Can I use chicken in this recipe?

If you’re looking to use chicken breasts instead of pork tenderloin, I recommend checking out my Crock Pot Honey Garlic Chicken or Honey Garlic Chicken recipes.

Recipe Tips and Notes

• Pour the sauce around, not on. When you add the sauce to the pork tenderloin, pour it around them as opposed to on them. If you pour the sauce on top of the pork it will prevent them from browning.
• Check the temp. As always, the best way to tell that meat is done is to use a meat thermometer. Pork tenderloin should be 140-145ºF!
• Don’t overcook. Since pork is a lean meat, it can dry out more easily than other types of meat. Be sure to take it out of the oven as soon as possible after it reaches 140-145ºF.
• Let it rest. Resting the meat for 10 minutes before slicing into it is the key to juicy pork.
• Stocked up on pork tenderloin? Try my Pork Tenderloin Marinade or Honey Balsamic Pork Tenderloin next!

Serving Suggestions for this Honey Garlic Pork Tenderloin Recipe

These Honey Garlic Pork Tenderloins are delicious over a pile of quinoa or Instant Pot Jasmine Rice and with a side of roasted vegetables. I love Green Beans with Bacon, Honey Glazed Carrots, or this Easy Broccoli Salad for a prep ahead option.

We always have to have basket of Mom’s Homemade Buns too!

More Pork Tenderloin Recipes You’ll Love

Dinner

Air Fryer Pork Tenderloin

Dinner

Slow Cooker Pork Tenderloin with Glaze

Dinner

Instant Pot Honey Garlic Pork Tenderloin & Potatoes

Dinner

Easy Roasted Pork Tenderloin

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Honey Garlic Pork Tenderloin Recipe

This Honey Garlic Pork Tenderloin Recipe is one of my favorite ways to make pork tenderloin in the oven! It's made with juicy pork smothered in a sweet and savory honey garlic sauce!

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 8 servings

Calories 240cal

Author Ashley Fehr

Ingredients

• 2 pork tenderloins (trimmed — 1-1¼ lbs each, about 2-2½ lbs total)
• 1 tablespoon oil
• ½ teaspoon seasoning salt
• ⅔ cup clear honey
• ¼ cup low sodium chicken broth (or sub water)
• 2 tablespoons low sodium soy sauce
• 2 tablespoons minced garlic
• 1 tablespoon apple cider vinegar
• ¼ teaspoon salt
• 1½ tablespoons corn starch
• ⅛-¼ teaspoon red pepper flakes (optional – highly recommended!)

US Customary – Metric

Instructions

• Preheat the oven to 400 degrees F and lightly grease a 9×13" baking dish.
• Place tenderloins in baking dish, brush with oil and season all over with seasoning salt.
• Whisk together honey, broth, soy sauce, garlic, vinegar, salt, corn starch and red pepper flakes.
• Pour sauce around pork tenderloin in pan — avoid pouring on top of pork as it will prevent it from browning.
• Bake, uncovered, for 15-20 minutes until a meat thermometer reads at least 140 degrees F. Remove from the oven and cover to rest for 10 minutes.
• Slice pork tenderloin and serve with sauce.

Video

Notes

Tips:

• Size matters: this recipe will not work with a pork loin which is much larger and requires a longer cook time. In the time it takes the loin to cook, the sauce will burn. If your tenderloins are larger than 1.25 pounds each, you may want to add the sauce for the last 15-20 minutes of cook time.
• Check the temp. As always, the best way to tell that meat is done is to use a meat thermometer. Pork chops should be 140-145ºF!
• Don’t over-cook. Since pork is a lean meat, it can dry out more easily than other types of meat. Be sure to take it out of the oven as soon as possible after it reaches 140-145ºF.
• Let it rest. Resting the meat for 10 minutes before slicing into it is the key to juicy pork.

 

Substitutions:

• Slow cooker: you can make this recipe in the slow cooker! Simply add the tenderloins and sauce and cook on low for 3 hours or until done.
• Pork loin: I don’t recommend pork loin for this recipe because they are so much larger and require so much more bake time. If you want to serve the sauce with a pork loin you are cooking, simply simmer it on the stove top until thickened.

 

Storage:

Leftover Pork Tenderloin will last in an airtight container in the fridge for 3-4 days or in the freezer for 4-6 months. To reheat, thaw overnight in the fridge if frozen, then warm either in the microwave or in the oven until heated through.

Nutrition

Serving: 113grams | Calories: 240cal | Carbohydrates: 26g | Protein: 24g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 416mg | Potassium: 497mg | Fiber: 1g | Sugar: 23g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg

The post Honey Garlic Pork Tenderloin Recipe appeared first on The Recipe Rebel.

Maple Glazed Chicken Drumsticks are a simple, 6-ingredient sweet and spicy meal that’s perfect for summer grilling! An easy and flavorful way to make grilled chicken drumsticks!

We are gearing up for summer over here and one of the things we love to do is cook and eat outside!

These grilled chicken drumsticks are one of our favorites because they are so easy to make.

I LOVE a sweet and sticky glaze, so decided on this combination of maple syrup and chili sauce because it has the perfect blend of sweet and spicy.

I also love the simple ingredient list: maple syrup, chili sauce, vinegar, garlic, salt, and chicken. I already had everything I needed in my pantry, so that was another win. Simple is where it’s at these days!

Try my Homemade Sweet Chili Grilled Chicken, this Sweet & Spicy Coconut Grilled Chicken, or any of these amazing Grilled Chicken Recipes for more grilling inspiration.

Got more drumsticks? Try these Baked Chicken Drumsticks or these Air Fryer Chicken Legs next!

Ingredients Needed:

• Chicken: I used chicken drumsticks for this recipe. You can cook it with the skin or without, it’ll work and taste amazing either way. You could use chicken thighs too for similar results.
• Maple Syrup: a good quality, pure maple syrup will give you the best of the classic warm sweet flavor!
• Chili Sauce: chili sauce is a seasoned tomato sauce with extra kick! Do not mistake it for hot sauce.
• Apple Cider Vinegar: adds extra tang and makes the chicken super tender.
• Garlic: freshly minced garlic will give you the best flavor.
• Salt: use to enhance all the flavors.

How to Make Maple Glazed Chicken Drumsticks

This recipe is quick and easy to make! Full instructions are included in the recipe card below.

1. Make marinade in bag. Combine maple syrup, chili sauce, apple cider vinegar, minced garlic, and salt in a large resealable plastic bag or a large Ziploc bag.
2. Put chicken in bag. Add the chicken drumsticks to the bag with the sauce in it.
3. Marinate chicken and make glaze. Seal the bag and turn to coat drumsticks. Place in the refrigerator to marinate. Make the thickened glaze.
4. Grill and glaze. Cook the chicken, turning it every so often until done. Remove from the grill and brush the cooked chicken with the glaze before serving. 

Maple Glazed Chicken Drumsticks FAQs

Tips and Notes

• Paper towel to serve. Serve these sticky chicken drumsticks with a small bowl of water on the table with paper towels, or some kind of wet wipes, because they can get messy!
• Aluminum foil. You can cook the chicken on top of tin foil sprayed with non-stick on both sides, or directly on the grill. I actually found that the chicken didn’t stick to the grill either way. Chicken cooked directly on the grill will char much more quickly, but it will also get those great grill marks!
• Grilling on Foil. If you grill the drumsticks on foil, you can move them to cook directly on the grill to get a bit of caramelization on them.
• Grilling directly on the grill. If you grill directly onto the grill, you’ll want to move them to indirect heat once they are charred so they don’t burn. The sugary nature of the marinade makes it prone to burning, so be careful to watch your chicken as it cooks.
• Skin. You can cook drumsticks with the chicken on or off, this chicken recipe tastes amazing both ways. If you like a crispier outer with a bit of extra texture, then leave the skin on. If you prefer skinless pieces, then you can buy them skinless from the grocery store, or just pull the skin off before marinating them.
• Slice to marinate. You can make a long incision in the thickest part of the meat before marinating it to allow the marinade to seep into the chicken for a deeper flavor.

Maple Glazed Chicken Drumsticks Variations

• Mix up the seasoning. Use different seasonings depending on your flavor preferences. Cajun, paprika, turmeric, chili, and cumin are all great spices for chicken for this marinade to give a sweet and spicy flavor. You can also use a store-bought chicken spice mix if you like.
• Herbs. You can use dried herbs in the marinade as well if you like. Marjoram, oregano, cilantro, or parsley would work well.
• Garnish. Garnish with freshly chopped cilantro or finely chopped green onions for an added burst of freshness.

Serving Suggestions

Serve Maple Glazed Chicken Drumsticks with pretty much any BBQ side to make an amazing BBQ spread. Check out my list of The Best BBQ Sides for Summer for ideas.

Some of my favorite BBQ sides are Grilled Potatoes in Foil, Maple Bacon Baked Beans, Corn on the Cob, and my Homemade Coleslaw!

A BBQ isn’t complete without a refreshing drink, so try my Strawberry Lemonade, this Easy Homemade Pink Lemonade or this Berry Lime Slush Recipe for something extra tasty!

More Easy Grilled Chicken Recipes

Dinner

Hawaiian Chicken Recipe

Dinner

Greek Chicken Marinade

Dinner

Maple Glazed Chicken Drumsticks

Dinner

Grilled Chicken Recipes

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Maple Glazed Chicken Drumsticks

Maple Glazed chicken Drumsticks are a simple, 6-ingredient sweet and spicy meal that's perfect for summer grilling! They are always a big hit!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 353cal

Author Ashley Fehr

Ingredients

• 8-12 chicken drumsticks
• ½ cup + ¼ cup maple syrup divided
• ½ cup + ¼ cup chili sauce divided
• ¼ cup + ⅛cup apple cider vinegar
• 1 tsp + ½tsp minced garlic divided
• salt

US Customary – Metric

Instructions

• Add chicken drumsticks to a large resealable plastic bag (skin on or off as desired). Combine ½ cup maple syrup, ½ cup chili sauce, ¼ cup apple cider vinegar, 1 tsp minced garlic, and salt. Pour over drumsticks into a bag. You can also do this in a large bowl, and stir to coat, but it is easiest in a bag.
• Seal the bag and turn to coat drumsticks. Place in the refrigerator to marinate for 2-8 hours (I marinated mine for just a couple of hours).
• Preheat grill to about 400 degrees F (I had 2 sides on, and one side off so I could move them to indirect heat if need be). Either grease the grill with oil or non-stick or spray a piece of tin foil with non-stick spray and place it on the grill over the heat (*see post for additional explanation). Place drumsticks on the grill, and cook, turning every so often, for 20-25 minutes or until meat starts to fall away from the bone. Keep an eye on them so they don’t burn! Move to indirect heat if need be.
• While drumsticks are cooking (or you can do this ahead of time if you need to), combine ¼ cup maple syrup, ¼ cup chili sauce, ⅛ cup apple cider vinegar, and ½ tsp minced garlic in a small pot. Bring to a low simmer over medium heat and cook, stirring often, until reduced and thickened (about 10-15 minutes). Turn off the heat and keep warm until the chicken is done.
• Brush drumsticks with thickened glaze before serving.
• Store: Store this dish in an airtight container in the refrigerator for up to 3 days. Allow the chicken to cool to room temperature before putting it in the fridge. Refrigerate within 2 hours of cooking it.

Notes

Store: Store this dish in an airtight container in the refrigerator for up to 3 days. Allow the chicken to cool to room temperature before putting it in the fridge. Refrigerate within 2 hours of cooking it.

Freeze: Maple glazed chicken drumsticks can be frozen after cooking them very easily. I’d recommend removing the meat from the bone and shredding the chicken. Put the shredded chicken in a Ziploc bag, and store it in the freezer for up to 1 month. Defrost overnight in the refrigerator and reheat in the microwave or on top of foil on the grill.

 

Nutrition

Calories: 353cal | Carbohydrates: 26g | Protein: 27g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 139mg | Sodium: 557mg | Potassium: 529mg | Fiber: 1g | Sugar: 22g | Vitamin A: 271IU | Vitamin C: 5mg | Calcium: 57mg | Iron: 1mg

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These Maple Bacon Baked Beans are the best quick and easy side dish. They’re made with canned white beans and crispy bacon tossed in a thick, sweet, and smoky sauce.

These Maple Bacon Baked Beans are a delicious twist on a classic summer side dish! This recipe is based off of my Instant Pot Baked Beans, but instead of using the instant pot, we’re actually baking the beans.

They’re also taken up a notch with the addition of crispy bites of bacon for a smoky flavor twist that pairs deliciously with the sweeter flavors in the sauce.

This recipe takes just 10 minutes to prep and is perfect for your next summer grill out!

Serve them alongside The Best Burgers, Air Fryer Potato Wedges, Corn on the Cob and Easy Broccoli Salad and you have one of our favorite meals!

Ingredients Needed:

• Beans: I use canned white beans to keep the prep a little bit quicker. You can use dried beans, you will just need to soak and boil them first. See my FAQs for more tips on using dried beans.
• Onion: adds a sweet, savory flavor base for the sauce. We can add it in raw because the beans bake for so long!
• Sauce: our sweet and savory baked bean sauce comes together with a mixture of water, tomato paste, maple syrup, apple cider vinegar, molasses, cornstarch, Worcestershire sauce, and garlic.
• Seasonings: salt, ground mustard, black pepper, red pepper flakes
• Bacon: use thick-cut, chopped bacon. You can simply omit for a vegetarian side dish.

How to Make Maple Bacon Baked Beans

These homemade Baked Beans take just 10 minutes to prep!

1. Prep the beans: Drain and rinse the beans, then place in a greased baking dish with onion.
2. Make the sauce: In a bowl, mix together water, tomato paste, maple syrup, vinegar, molasses, cornstarch, Worcestershire sauce, and seasonings.
3. Combine and bake: Pour the sauce over the beans, stir to combine, then top with bacon pieces. Bake until thickened and bubbly.

FAQs

Tips and Notes for Maple Bacon Baked Beans

• To prevent splatter, cover the baking dish with foil for the first portion of baking time. Be sure to uncover the dish for the last 15-20 minutes though so that the bacon can crisp up.
• Lay the bacon on top. Make sure you wait to add the bacon until everything is mixed. You’ll layer it on top of the beans so it doesn’t get soggy mixed into the sauce.
• Play with flavor. Since you’re making your own sauce, feel free to play around with the flavor of it. Want it extra spicy? Add more red pepper flakes. Prefer a sweeter sauce? Add more maple syrup.
• Make vegetarian Baked Beans. Just leave out the bacon!

Serving Suggestions

Baked Beans are the perfect side dish to pair with a number of different entrees. I love to serve them next to Air Fryer Hot Dogs, Instant Pot Meatloaf and Mashed Potatoes, Grilled Chicken Thighs, or Grilled Turkey Burgers!

More Summer Side Dish Ideas

Side Dishes

Grilled Potatoes in Foil

Dinner

Creamy Ranch Bowtie Pasta Salad Recipe

Side Dishes

Homemade Creamed Corn

Spring/Summer

Easy Potato Salad Recipe

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Maple Bacon Baked Beans

These Maple Bacon Baked Beans are the best quick and easy side dish. They're made with canned white beans and crispy bacon tossed in a thick, sweet, and smoky sauce.

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 12 servings

Calories 242cal

Author Ashley Fehr

Ingredients

• 6 cups canned white beans (1150 grams or 3 540ml cans) (or 1 lb dried beans — see note*)
• 1 small onion (finely diced)
• 1 cup water
• 1 can tomato paste 156 ml (½ cup)
• ½ cup pure maple syrup
• ¼ cup apple cider vinegar
• ¼ cup molasses
• 2 tablespoons corn starch
• 2 tablespoons Worcestershire sauce
• 2 teaspoons minced garlic
• 1 ½ teaspoons salt
• 1 teaspoon ground mustard
• ⅛ teaspoon black pepper
• 1-2 pinches red pepper flakes optional
• 4 strips thick cut bacon, chopped

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F and lightly grease a 9×13" baking dish.
• Drain beans and rinse well (*note below includes method for using dried beans). Place in the baking dish with the onion.
• In a large bowl, whisk together the water, tomato paste, maple syrup, vinegar, molasses, corn starch, Worcestershire sauce, garlic, salt, mustard, pepper and pepper flakes.
• Pour sauce over beans and stir to combine. Lay the bacon pieces on top of the beans.
• Bake for 30-45 minutes, until bacon is cooked through and sauce is thickened and bubbly. You can cover with foil for the first portion of the cook time to prevent splatter if desired, but I recommend uncovering to help crisp the bacon for the last 15-20 minutes.

Video

Notes

*If using dried beans, cover with 3-4 inches of water and soak overnight. Drain and boil for 1 hour until tender but not mushy. Drain and continue with the recipe.

Tips:

• To prevent splatter, cover the baking dish with foil for the first portion of baking time. Be sure to uncover the dish for the last 15-20 minutes though so that the bacon can crisp up.
• Lay the bacon on top. Make sure you wait to add the bacon until everything is mixed. You’ll layer it on top of the beans so it doesn’t get soggy mixed into the sauce.
• Play with flavor. Since you’re making your own sauce, feel free to play around with the flavor of it. Want it extra spicy? Add more red pepper flakes. Prefer a sweeter sauce? Add more maple syrup.
• Make vegetarian Baked Beans. Just leave out the bacon!

 

Storage:

Leftover Maple Bacon Baked Beans will last in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months. To reheat, thaw overnight in the fridge if frozen, then warm in the oven or on the stove until heated through.

Nutrition

Serving: 148grams | Calories: 242cal | Carbohydrates: 40g | Protein: 9g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 520mg | Potassium: 780mg | Fiber: 5g | Sugar: 16g | Vitamin A: 226IU | Vitamin C: 4mg | Calcium: 113mg | Iron: 4mg

The post Maple Bacon Baked Beans appeared first on The Recipe Rebel.

This Pineapple Chicken is the perfect combination of sweet, savory, and spicy. It’s packed with tender chicken, juicy pineapple, and red bell pepper. Ready in just 25 minutes!

We are big pineapple lovers here! This Pineapple Chicken was an instant hit with the family — they love it almost as much as they love this Pineapple Upside Down Cake, this Pineapple Coconut Cake, or this Pineapple Smoothie 😉

Now, we’ve already made crockpot pineapple chicken, but sometimes I’m craving its sweet and savory flavors and I don’t have three hours to wait for it to cook.

That’s where this stovetop Pineapple Chicken comes in.

This recipe is packed with tender bites of chicken in a gooey, sweet, slightly spicy pineapple sauce—and it’s ready in just 25 minutes!

Ingredients needed for Pineapple Chicken:

• Pineapple Sauce: we’re making up a gooey, sweet, tangy, spicy pineapple sauce with pineapple juice, brown sugar, apple cider vinegar, hoisin sauce, cornstarch, minced garlic and ginger, salt, and red pepper flakes.

• Cornstarch, Salt, and Black Pepper: we coat the chicken pieces in cornstarch and seasonings to help add flavor and absorb moisture. This gives the exterior that crispy texture!
• Chicken Breast: I use boneless and skinless chicken breast cut into 1/2-3/4″ pieces. You could also use chicken thigh, but it may take slightly longer to cook.
• Oil: you’ll use oil to cook the pepper and brown the chicken before adding the pineapple sauce.
• Red Bell Pepper: adds some color and a boost of nutrition
• Pineapple Chunks: I use canned pineapple chunks but you could chop up fresh pineapple and use that instead.

How to make Pineapple Chicken

1. Make the pineapple sauce: In a bowl, whisk together all of the pineapple sauce ingredients. Set aside.
2. Coat the chicken: In a baking dish or ziplock bag, combine cornstarch, salt, and pepper. Add in the chicken pieces and toss until fully coated.
3. Cook the pepper: Heat a skillet over medium-high heat and add in 1 tablespoon of oil. Add in the pepper and cook until crisp-tender. Remove from the pan.
4. Brown the chicken: In the same pan, add another tablespoon of olive oil and the chicken pieces. Cook until golden-brown.
5. Combine: When the chicken is browned, add the sauce, peppers, and. pineapple to the skillet. Cook until the sauce is thickened and the chicken is cooked through.

FAQs

Variations

• Add other veggies. Feel free to cook any veggies you like along with the red bell pepper. Try broccoli, snap peas, carrots, green beans, mushrooms, you name it.
• Make it spicier. This dish already has a kick of heat from the red pepper flakes, but if you like an even spicier sauce, mix in a drizzle of Sriracha!

Serving suggestions

Serve this chicken and pineapple sauce over a bed of white or brown rice and with a side of your favorite veggie. I love roasted green beans or steamed broccoli!

More sweet chicken recipes you’ll love

Dinner

Honey Garlic Chicken

Dinner

Homemade Sweet Chili Grilled Chicken

Dinner

Slow Cooker Sweet and Sour Chicken (Crockpot)

Dinner

Teriyaki Chicken

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Easy Pineapple Chicken

This Pineapple Chicken is the perfect combination of sweet, savory, and spicy. It's packed with tender chicken, juicy pineapple, and red bell pepper. Ready in just 25 minutes!

Course Main Course

Cuisine American, Chinese

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 5 servings

Calories 404cal

Author Ashley Fehr

Ingredients

Pineapple Sauce

• 1 cup pineapple juice*
• ⅔ cup brown sugar
• ¼ cup apple cider vinegar (or sub white vinegar)
• 3 tablespoons hoisin sauce
• 2 tablespoons corn starch
• 2 teaspoons minced garlic (about 2 cloves)
• 1 teaspoon minced ginger
• ½ teaspoon salt
• ⅛ teaspoon crushed red pepper flakes

Pineapple Chicken

• ¼ cup corn starch
• ½ teaspoon salt
• ⅛ teaspoon black pepper
• 1 pound boneless, skinless chicken breasts (2-3 breasts) cut into ½-¾" pieces
• 2 tablespoons oil (divided)
• 1 red bell pepper (cut into ½" pieces)
• 1½ cups pineapple chunks

US Customary – Metric

Instructions

Pineapple Sauce

• Whisk together pineapple sauce ingredients (juice, brown sugar, vinegar, hoisin sauce, corn starch, garlic, ginger, salt and crushed red pepper flakes). Set aside.

Pineapple Chicken

• Combine corn starch, salt and pepper in a baking dish or large zip-top bag. Add chicken pieces and toss to coat well.
• Heat a large skillet over medium-high heat and add 1 tablespoon oil.
• Cook pepper for 2-3 minutes, just until crisp-tender. Remove from pan with a slotted spoon.
• Add remaining 1 tablespoon oil and chicken pieces. Cook chicken on each side for 2-3 minutes, until light golden brown.
• Add sauce, peppers and pineapple to the skillet and cook just until sauce is thickened and chicken is cooked through (chicken will reach an internal temperature of 165 degrees F).
• Serve over rice or as desired.

Video

Notes

*I get 1 cup pineapple juice and 1 ½ cups pineapple from one 540 ml can of pineapple chunks.

Storage:

Leftover pineapple chicken will last in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months. To reheat, thaw in the fridge if frozen, then microwave or warm on the stove until heated through.

Nutrition

Serving: 247grams | Calories: 404cal | Carbohydrates: 61g | Protein: 21g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 739mg | Potassium: 609mg | Fiber: 2g | Sugar: 47g | Vitamin A: 826IU | Vitamin C: 44mg | Calcium: 57mg | Iron: 1mg

The post Pineapple Chicken appeared first on The Recipe Rebel.

This Easy Turkey Meatloaf is a lightened-up version of a classic comfort food! It’s tender, moist, flavorful, and takes just 10 minutes to prep!

I love a good meatloaf recipe! Air Fryer Meatloaf, Instant Pot Meatloaf and Mashed Potatoes, Sheet Pan Mini Meatloaf and Roasted Potatoes, and now this Easy Turkey Meatloaf recipe!

While traditional meatloaf is made using ground beef, this Turkey Meatloaf utilizes ground turkey for a healthier, lightened-up option.

Don’t worry, this recipe includes plenty of moisture so the leaner meat still creates a meatloaf that is just as tender, moist, and delicious as classic beef meatloaf.

Serve it with Roasted Red Potatoes, Green Beans with Bacon and Garlic Bread for a total comfort food meal!

Ingredients for turkey meatloaf:

• Oil: used to sauté the onion and seasonings.
• Onion: be sure to finely dice the onion so it incorporates well into the meat mixture.
• Brown Sugar: gives the meatloaf a touch of warm sweetness
• Garlic: freshly minced garlic has the best flavor, but pre-minced will work as well.
• Seasonings: you’ll use a simple blend of Italian seasoning, chili powder, salt, and pepper in this meatloaf.
• Ground Turkey: I like to use lean ground turkey to keep this recipe light.
• Breadcrumbs: soak up the milk to hold in the moisture and to act as a secondary binding agent.
• Eggs: our binding agent that helps hold the meatloaf together.
• Milk: adds so much moisture to the meatloaf and binds with the bread crumbs.
• Worcestershire Sauce: the acidity in Worcestershire sauce helps tenderize the meat.
• Ketchup: gives the meatloaf even more moisture and a sweet, tangy flavor.
• Ketchup, Brown Sugar, and Apple Cider Vinegar: our simple meatloaf glaze to top it off.

How to make Turkey Meatloaf

This delicious meatloaf recipe takes a total of 10 minutes to prep!

1. Sauté the aromatics and seasonings: In a skillet, heat oil then add in onion. Cook until golden-brown. Add in the brown sugar, garlic, Italian seasoning, and chili powder. Cook until fragrant.
2. Combine the meat mixture: In a large bowl, mix together turkey, breadcrumbs, eggs, milk, Worcestershire sauce, ketchup, salt, and pepper. Add the onions and mix.
3. Shape the loaves: Take the meat mixture and shape it into two equal loaves. Set the loaves on a lined baking sheet.
4. Add the glaze: In a small bowl, mix together the glaze ingredients. Brush the glaze on top of the loaves.
5. Bake and serve: Bake at 350ºF for 40-50 minutes. Let the meatloaf rest, then slice, serve and enjoy!

Turkey Meatloaf FAQs

Tips, tricks, and notes

• Don’t over-mix. Mix the meat mixture only until just combined. If you over-mix the meat can become dry and tough.
• Make equal sized loaves. Be sure that you divide the meat mixture up into two even amounts so they cook at the same rate.
• Check the temp. To verify that the meatloaf is done, use a meat thermometer. It should be 165ºF.
• Let it rest. Let the meatloaf rest for 5-10 minutes before you slice into it so the moisture can redistribute. If you slice into it too soon, that moisture will run out and the loaf will be dry.
• You can make one larger loaf instead of two smaller ones if you want, you will just need to add 15-20 minutes to the cook time.
• Use half beef. If you’re not totally sold by the turkey meatloaf but want a lighter option, try using half ground beef and half turkey.
• Kick the spice up a notch by adding hot sauce or sriracha to the glaze.

Serving suggestions

I love to serve this turkey meatloaf next to one or two delicious side dishes! Here are a few of my favorites:

• Garlic Mashed Potatoes
• Roasted Green Beans
• Mac and Cheese
• Dinner Rolls
• Roasted Vegetables

More turkey dinner recipes to try

Dinner

Turkey Pot Pie

Dinner

Grilled Turkey Burgers

Dinner

Honey Garlic Turkey Sloppy Joes

Dinner

Turkey Noodle Soup

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Easy Turkey Meatloaf

This Easy Turkey Meatloaf is a lightened-up version of a classic comfort food! It's tender, moist, flavorful, and takes just 10 minutes to prep!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 8 servings

Calories 255cal

Author Ashley Fehr

Ingredients

• 1 tablespoon oil
• 1 small onion (finely diced)
• 1 tablespoon brown sugar
• 2 teaspoons minced garlic
• 2 teaspoons Italian seasoning
• ½ teapsoon chili powder
• 2 pounds lean ground turkey
• 1 cup fine bread crumbs
• 2 large eggs
• ¼ cup milk
• 2 tablespoons Worcestershire sauce
• 2 tablespoons ketchup
• ¾ teaspoon salt
• ½ teaspoon black pepper

Meatloaf Glaze

• 3 tablespoons ketchup
• 2 tablespoons brown sugar
• 1 teaspoon apple cider vinegar

US Customary – Metric

Instructions

• Preheat the oven to 350 degrees F and line a baking sheet with foil or parchment paper.
• Heat oil in small skillet over medium-high heat. Add onion and cook until softened (for more flavor, cook until golden brown). Add brown sugar, garlic, Italian seasoning and chili powder and cook for 1-2 minutes until fragrant. Set aside to cool slightly.
• In a large bowl, combine ground turkey, bread crumbs, eggs, milk, Worcestershire sauce, ketchup, salt and pepper. Add the slightly cooled onions and mix to combine (don't overmix).
• Shape into two equal loaves (you can do one but you'll need to add 15-20 minutes to the cook time), roughly 6" by 4".
• Stir together the glaze (ketchup, brown sugar, cider vinegar) and brush on top of the meatloaf.
• Bake for 40-50 minutes, until a meat thermometer reads a minimum of 165 degrees F.
• Let rest for 5-10 minutes before slicing.

Notes

Tips:

• Don’t over-mix. Mix the meat mixture only until just combined. If you over-mix the meat can become dry and tough.
• Make equal sized loaves. Be sure that you divide the meat mixture up into two even amounts so they cook at the same rate.
• Check the temp. To verify that the meatloaf is done, use a meat thermometer. It should be 165ºF.
• Let it rest. Let the meatloaf rest for 5-10 minutes before you slice into it so the moisture can redistribute. If you slice into it too soon, that moisture will run out and the loaf will be dry.

 

Storage:

Leftover baked turkey meatloaf will last in an airtight container in the fridge for 3-4 days or in the freezer for 3-4 months. To reheat, thaw in the fridge if frozen then microwave until heated through.

Nutrition

Calories: 255cal | Carbohydrates: 20g | Protein: 31g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 523mg | Potassium: 492mg | Fiber: 1g | Sugar: 9g | Vitamin A: 182IU | Vitamin C: 2mg | Calcium: 68mg | Iron: 2mg

The post Easy Turkey Meatloaf appeared first on The Recipe Rebel.

This Sloppy Joes Recipe is a classic comfort food dinner that’s ready in a total of 20 minutes! Tender and juicy ground beef is simmered with peppers and onions in a sweet and spicy tomato sauce.

Serve plain on a toasted bun or load it up with your favorite toppings!

Our favorite dinner recipes are ones that are made with simple ingredients, a hit with the whole family, and quick to make!

This sloppy joes recipe checks all of my “perfect meal” boxes! It’s made with ground beef, a few veggies, a simple sauce made up of pantry staples, and a few basic seasonings. It’s also always a favorite at our house AND it’s ready in a total of 20 minutes!

I mean, a messy, hearty, flavorful ground beef and tomato sauce piled onto a golden-brown, toasty bun? Easy dinner doesn’t get better than that!

If I made these every day (and threw in the odd pan of Spaghetti and Meatballs, Easy Homemade Hamburger Helper, The BEST Oven-Fried Chicken or Teriyaki Chicken), my kids would be ecstatic.

What is a sloppy joe?

A sloppy joe is an American sandwich made up of ground beef simmered in a sweet tomato sauce and served on a toasted bun.

Sloppy joe sandwiches supposedly originated in Sioux City, Iowa in the 1930s when a chef named Joe added tomato sauce to his loose meat sandwiches, thus creating what is now a classic comfort food dinner!

Ingredients for sloppy joes:

• Ground Beef: I like to use lean ground beef so the mixture isn’t overly greasy. If you use a fattier meat, you’ll want to drain the oil before adding the sauce.
• Red Bell Pepper and Onion: sloppy joe filling is a great way to sneak veggies into your kids’ meals. Bell pepper and onion are the classic additions, but feel free to add other veggies if desired.
• Garlic: use freshly minced or pre-minced garlic. Garlic powder will work, but fresh is always my first choice!
• Salt, Chili Powder, and Black Pepper: a simple trio of seasonings to take the flavor of an already flavorful sauce up a notch.
• Ketchup, Brown Sugar, Worcestershire Sauce, Apple Cider Vinegar, Tomato Paste, Mustard, and Red Pepper Flakes: makes up the sweet, tangy, slightly spicy sloppy joe sauce. 
• Water: used to thin out the filling, if necessary.

How to make sloppy joes

1. Cook the beef: brown the beef with the onion and pepper. Stir in garlic, salt, chili powder, and pepper.
2. Make the sauce: To the beef mixture, add the remaining ingredients. Stir well, then add water to thin it out if needed.
3. Simmer and serve: Bring to a simmer over medium-high heat, then reduce to medium-low and simmer to thicken. Serve in buns with the toppings of your choice!

Sloppy Joes FAQs

Tips and tricks

• Play with flavor. Sloppy joe filling is very forgiving. Prefer a sweeter sauce? Add more brown sugar. Love the spice? Add a drizzle of hot sauce or sriracha!
• Add more veggies. Sloppy joe filling is a great way to sneak some veggies into a meal…especially if you have picky kiddos. Try adding mushrooms, peas, carrots, celery, zucchini, spinach, you name it. Make sure you chop any extra veggies pretty small so they incorporate well into the sauce.
• Double the recipe. Sloppy joes store beautifully either in the fridge or in the freezer. Get ahead on meal planning and double the recipe!
• If the sauce is too thin, simmer it longer to allow it time to thicken. Keep in mind that the sauce will also thicken as it sits.
• If the sauce is too thick, add a splash of water to thin it out. Don’t add too much water though because you don’t want to dilute the flavor!

Other ways to use sloppy joe filling

There are so many ways to use sloppy joe sauce, which means you should have no issue using up leftovers! Here are some ideas:

• On grilled cheese. Check out my sloppy joe grilled cheese recipe. It’s even better if it’s made with homemade Whole Wheat Bread!
• Mixed into pasta. It’s delicious in homemade mac and cheese!
• Over nachos or fries. Serve it over nachos with melted cheese or use it in place of the ground beef in BBQ bacon cheeseburger nachos.
• On baked potatoes. Turn Air Fryer Baked Potato into a heartier meal by topping them off with a scoop of sloppy joe sauce.

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Sloppy Joes

This Sloppy Joes Recipe is a classic comfort food dinner that's ready in a total of 20 minutes! Tender and juicy ground beef is simmered with peppers and onions in a sweet and spicy tomato sauce.

Course Main Course

Cuisine American, canadian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 264cal

Author Ashley Fehr

Ingredients

• 1 pound lean ground beef
• 1 red bell pepper (diced)
• ½ medium onion (diced)
• 2 teaspoons minced garlic
• ½ teaspoon salt
• 1 teaspoon chili powder
• ¼ teaspoon black pepper
• ¾ cup ketchup
• 3 tablespoons brown sugar
• 2 tablespoons Worcestershire sauce
• 2 tablespoons apple cider vinegar
• 2 tablespoons tomato paste
• 1 teaspoon prepared mustard
• 1 pinch red pepper flakes
• 2 tablespoons water

US Customary – Metric

Instructions

• Cook ground beef, onion and pepper in a large skillet over medium high heat until meat is browned and onion is translucent.
• Stir in garlic, salt, chili powder and pepper and cook 1 minute.
• Add ketchup, Worcestershire sauce, brown sugar, vinegar, tomato paste, mustard and red pepper flakes and stir well. Add water to thin sauce if desired.
• Bring to a simmer over medium high heat and then reduce to medium low. Simmer until vegetables are tender and sauce has thickened slightly.
• Serve over buns.

Video

Notes

Notes:

• Play with flavor. Sloppy joe filling is very forgiving. Prefer a sweeter sauce? Add more brown sugar. Love the spice? Add a drizzle of hot sauce or sriracha!
• Add more veggies. Sloppy joe filling is a great way to sneak some veggies into a meal…especially if you have picky kiddos. Try adding mushrooms, peas, carrots, celery, zucchini, spinach, you name it. Make sure you chop any extra veggies pretty small so they incorporate well into the sauce.
• Double the recipe. Sloppy joes store beautifully either in the fridge or in the freezer. Get ahead on meal planning and double the recipe!
• If the sauce is too thin, simmer it longer to allow it time to thicken. Keep in mind that the sauce will also thicken as it sits.
• If the sauce is too thick, add a splash of water to thin it out. Don’t add too much water though because you don’t want to dilute the flavor!

 

Storage:

Leftover sloppy joe filling will last in an airtight container in the fridge for 3-4 days or in the freezer for 3-4 months. To reheat, thaw in the fridge if frozen, then warm on the stove or in the microwave with a splash of water to thin, if necessary.

Nutrition

Serving: 178grams | Calories: 264cal | Carbohydrates: 25g | Protein: 26g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 1238mg | Potassium: 803mg | Fiber: 2g | Sugar: 19g | Vitamin A: 1449IU | Vitamin C: 45mg | Calcium: 48mg | Iron: 4mg

The post Sloppy Joes appeared first on The Recipe Rebel.

This Crockpot Little Smokies recipe is the best throw-and-go appetizer or meal! Mini pork sausages are smothered in a sweet, tangy, slightly spicy BBQ brown sugar sauce, then warmed in the slow cooker!

Looking for more easy appetizers? Try these Baked Brie Bites or this Cranberry and Bacon Cream Cheese Appetizer next!

Little smokies, also known as “lil smokies” or cocktail weenies, are mini pork sausages that come pre-packaged and pre-cooked. They can be prepped and served in a number of different ways.

One of my favorite ways to cook these little bites, or really any appetizer, is in the slow cooker. Recipes that allow me to just throw everything into one pot and walk away, like my crockpot sweet and sour meatballs and my crockpot chicken wings, are perfect for entertaining!

This crockpot little smokies recipe consists of mini pork sausages that are slow-cooked in a simple but super flavorful sauce. They’re ridiculously quick to make and perfect served as an appetizer or as an entree!

I guarantee you they’ll be one of the firsts to disappear at any party!

Love smokies? Try these Bacon Wrapped Smokies and these Pigs in a Blanket next!

Ingredients needed:

• Little Smokies or Cocktail Sausages: you can use whatever variety you prefer. (This is the brand I usually use)
• BBQ Sauce, Brown Sugar, Apple Cider Vinegar: makes up a sweet and tangy sauce for the little smokies.
• Seasonings: the sauce is already so flavorful, but I like to add ground mustard and red pepper flakes to give it an extra kick of heat.

How to make Crockpot Little Smokies

Just 5 minutes to prep and you’ve done your job! This recipe could not be easier.

• Combine: Toss all of the ingredients into your slow cooker and mix well.
• Cook: Cover and cook on low for 3-4 hours or on high for 1.5-2 hours.

Lil Smokies FAQs

Serving suggestions

This recipe makes the perfect appetizer for a party or a delicious addition to a larger meal! Here are a few ideas:

• As an appetizer. Leave them in the crockpot for easy transportation and serve them with toothpicks for an easy finger food option at a party. Alternatively, serve them with slider buns as mini sandwiches!
• As a main dish. Serve them over mashed potatoes or rice, next to homemade mac and cheese, or with a side of potato wedges or roasted veggies.

Variations on these fun cocktail weenies

• Make sweet and sour smokies. Give the smokies a flavor twist by using the sauce from my sweet and sour meatballs recipe.
• Swap the protein. Switch things up and use meatballs in place of the smokies or use a combination of both. You can also use full size smokies or turkey smokies and just slice them thinly.
• Spice it up. Kick the heat up a notch by adding buffalo sauce, hot sauce, or sriracha.
• Use homemade BBQ sauce. Use classic homemade BBQ sauce or try it with cherry BBQ sauce, Dr. Pepper BBQ sauce, or pineapple brown sugar BBQ sauce.
• Add bacon. Mix in cooked and crumbled bacon for some added texture. Make sure you do this after the smokies are cooked and right before serving so the bacon doesn’t get soggy.

More meaty appetizers you’ll love

• Boneless Chicken Wings
• Buffalo Chicken Dip
• Pizza Rolls
• BBQ. Bacon Cheeseburger Buns

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Little Smokies recipe

This Little Smokies recipe is the best throw-and-go recipe! Mini pork sausages are smothered in a sweet, tangy, slightly spicy BBQ brown sugar sauce, then warmed in the slow cooker!

Course Appetizer, Main Course

Cuisine American, canadian

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 15 servings

Calories 162cal

Author Ashley Fehr

Ingredients

• 500 grams little smokies (about 1 lb or 45 smokies)
• 1 cup barbecue sauce
• ½ cup brown sugar
• 2 tablespoons apple cider vinegar
• 1 teaspoon ground mustard
• 1 pinch red pepper flakes (optional — for kick)

US Customary – Metric

Instructions

• Combine all ingredients in a 2-3 quart slow cooker and cook on low for 3-4 hours or high for 1.5-2 hours until heated through.
• Taste and adjust as needed (you can add more spice or more sweetness as you desire before serving).
• Serve with toothpicks as an appetizer, or with a ladle for a main dish.

Video

Notes

*Tip: if you like a thick sauce coating your smokies, you can add 1 teaspoon corn starch to all the ingredients at the beginning of the recipe. 

Storage:

Leftover smokies will last in an airtight container in the fridge for 3-5 days. To reheat, microwave or warm on the stove until heated through.

To freeze, store the leftovers in an airtight container and keep them in the freezer for up to 2 months. To reheat, thaw in the fridge if frozen then warm on the stove or in the microwave.

 

Nutrition

Calories: 162cal | Carbohydrates: 16g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 21mg | Sodium: 539mg | Potassium: 114mg | Fiber: 1g | Sugar: 14g | Vitamin A: 45IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg

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This Instant Pot Meatloaf and Mashed Potatoes recipe is a complete comfort food meal made entirely in the instant pot! It takes just 20 minutes to prep and the result is moist, flavorful meatloaf and smooth, creamy mashed potatoes.

Can we all just agree that one pot Instant Pot meals are the best kind of meals?

They’re quick, easy, and have little clean-up. This Instant Pot Meatloaf is a new favorite here, joining some of our others like this Instant Pot Teriyaki Chicken & Rice Recipe, Easy Instant Pot Baked Ziti Recipe, Instant Pot Chicken and Dumplings and Instant Pot Swedish Meatballs and Noodles.

This instant pot meatloaf is a step up from your classic one-pot dinner because it’s essentially two different recipes cooked at the exact same time! It takes 20 minutes of hands-on time and before you know it you’ve got the best meatloaf with a side of buttery mashed potatoes ready to go.

Ingredients for Instant Pot meatloaf and mashed potatoes:

I know this looks like a lot, but remember, you’re getting a main dish and a side dish all in one recipe! This instant pot meatloaf and mashed potatoes recipe is a whole heck of a lot simpler than it looks.

Meatloaf

• Breadcrumbs: use seasoned breadcrumbs for easy flavor. You can use plain breadcrumbs but you will likely need to add more seasonings yourself.
• Milk: soaks into the breadcrumbs to add tons of moisture.
• Ground Beef and Ground Pork: I recommend using lean ground beef and pork so the meatloaf isn’t overly oily. The moisture in the instant pot prevents the lean meat from drying out anyway!
• Parmesan Cheese: adds salty, cheesy flavor and additional moisture.
• Eggs: binds the meatloaf together so it can hold its shape.
• Italian Seasoning, Salt, Onion Powder, and Black Pepper: a simple blend of seasonings that gives the meatloaf so much flavor.

Potatoes

• Red Potatoes: you can also use Russet potatoes if preferred. Be sure to cut them into 1 1/2-2″ chunks so they cook at the same rate as they meatloaf.
• Chicken Broth: used as the liquid in the instant pot which is necessary for it to come to pressure. Chicken broth also adds flavor to both the potatoes and the meatloaf.

Meatloaf Glaze

• Ketchup and Brown Sugar: a sweet, sticky base for the glaze.
• Apple Cider Vinegar: thins the glaze out and adds a slight tang to cut the sweetness of the ketchup and sugar.

Mashed Potatoes

• Milk: makes the mashed potatoes silky smooth and creamy.
• Butter: I use salted butter. You can use unsalted, you just may need to add more salt yourself.
• Salt, Black Pepper, Garlic Powder: a simple trio of seasonings that gives the mashed potatoes that extra kick of flavor.

How to make instant pot meatloaf and mashed potatoes

1. Combine meatloaf ingredients: In a medium bowl, stir together breadcrumbs and milk, then set aside. In a separate large bowl, combine beef, pork, cheese, eggs, Italian seasoning, salt, onion powder, and pepper. Add in the soaked breadcrumbs and mix until the breadcrumbs are incorporated.
2. Prep the potatoes: Cut the potatoes into 1 1/2-2″ chunks and place into the bottom of the instant pot. Add in the chicken broth.
3. Prep the meatloaf: Shape the meatloaf into a circle (so that it will fit into your pressure cooker with some room on the sides), then set onto a large piece of tin foil. Wrap the foil up around the sides of the meatloaf but not over the top. Place the foil covered meatloaf on top of the potatoes.
4. Cook: Place the lid on the instant pot, select Manual or Pressure Cook, and cook at high pressure for 30 minutes.
5. Make the glaze: Stir together the ketchup, sugar, and vinegar, then microwave for 20-30 seconds so the sugar can dissolve (optional.)
6. Finish the meatloaf: When the cook time is up, let the pressure release naturally for 8-10 minutes, then open the valve and remove the lid. Remove the meatloaf, brush the glaze over the top, then cover and let rest.
7. Mash the potatoes: To the potatoes in the instant pot, add the milk, butter, salt, pepper, and garlic powder. Mash to desired smoothness, adding milk or butter if necessary. Taste and adjust the seasonings if needed.

What is the best meat to use for meatloaf?

I like to use a combination of lean ground beef and lean ground pork for this meatloaf recipe. If preferred, you can just use one or the other.

I often choose regular ground meat for meatloaf to keep it super juicy, but because the Instant Pot steams your food, you can use lean ground beef and it is still incredibly moist.

Why do you add breadcrumbs to meatloaf?

The breadcrumbs are actually a really important part of meatloaf. They give it structure and soak in the moisture from the milk which not only keeps it moist but also acts as another binding agent.

Additionally, since the breadcrumbs are seasoned, they create more flavor in the meatloaf without any extra effort on your part!

What potatoes to use

I like to use red potatoes in this recipe. They have more moisture and less starch than other types of potatoes so they become ultra-smooth and creamy when they’re mashed.

You can also use Russet potatoes if that’s what you prefer. Whatever you use, be sure to cut them into 1 1/2-2″ chunks so they cook at the same rate as the meatloaf.

Should you peel the potatoes?

Although it’s not completely necessary for this recipe to work, I do recommend peeling the potatoes. Potato peel can take on a chewy texture in the instant pot which can be especially unpleasant when the potatoes are mashed. They’re much better smooth, creamy, and without the peel!

Tips and tricks for instant pot meatloaf and mashed potatoes

• Don’t over-mix. Mix the meatloaf ingredients only until just combined. If you overwork the meat, it could come out dry and tough.
• Be careful when you take the meatloaf out of the pot. There will be hot dripping in the foil.
• Let it rest. Make sure you let your meatloaf sit for at least 10 minutes before slicing into it so the moisture has a chance to settle back into the meat. if you cut into it too soon, that moisture will seep out and you might end up with dry meatloaf.
• If you’re skipping the potatoes, set the meatloaf on a trivet and add some broth or water. You will still need liquid in the instant pot for it to come to pressure.
• No instant pot? Check out my sheet pan mini meatloaf and roasted potatoes recipe instead!

What to serve with meatloaf and mashed potatoes

This meatloaf and mashed potatoes recipe is a one-pot recipe that puts both an entree and a side dish on the table! If you want to fill out your meal even more, here are some other side dish ideas:

• Roasted or Steamed Veggies
• Broccoli Salad — one of our favorite salads!
• Skip the mashed potatoes and add some Macaroni and Cheese
• Garlic Bread or Breadsticks

How to store

Leftover meatloaf will last in an airtight container in the fridge for 3-4 days or in the freezer for 3-4 months. To reheat, thaw in the fridge if frozen then microwave or bake until heated through.

Leftover mashed potatoes will last in an airtight container in the fridge for 3-5 days or in the freezer for 5-6 months. To reheat, thaw in the fridge if frozen then microwave or warm on the stove with a splash and more seasonings if needed.

More easy instant pot meals

• Meatballs and Mashed Potatoes
• Chicken and Dumplings
• Honey Garlic Pork Tenderloin and Potatoes
• Instant Pot Pot Roast with Potatoes and Carrots
• Pesto Parmesan Chicken and Potatoes

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Instant Pot Meatloaf and Mashed Potatoes

This Instant Pot Meatloaf and Mashed Potatoes recipe is a complete comfort food meal made entirely in the instant pot! It takes just 20 minutes to prep and the result is moist, flavorful meatloaf and smooth, creamy mashed potatoes.

Course Instant Pot, Main Course

Cuisine American, canadian

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Pressure building and releasing: 25 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 8 servings

Calories 519cal

Author Ashley Fehr

Ingredients

Meatloaf

• ¾ cup dried seasoned bread crumbs
• ½ cup milk
• 1 pound lean ground beef
• 1 pound lean ground pork
• ½ cup shredded Parmesan cheese
• 2 eggs
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• 1 teaspoon onion powder (or 1 small finely diced onion)
• ½ teaspoon black pepper

Potatoes

• 3 pounds red potatoes (or russets, peeled)
• 1 ½ cups low sodium chicken broth

Meatloaf Glaze

• 3 tablespoons ketchup
• 2 tablespoons brown sugar
• 1 teaspoon apple cider vinegar

To make Mashed Potatoes

• ¼ cup milk
• ¼ cup salted butter
• ¾ teaspoon salt
• ⅛ teaspoon black pepper
• ⅛ teaspoon garlic powder

US Customary – Metric

Instructions

Meatloaf and Potatoes

• In a medium bowl, stir together bread crumbs and milk. Set aside.
• In a large bowl, combine beef, pork, cheese, eggs, Italian seasoning, salt, onion powder and pepper. Add soaked bread crumbs and mix only until bread crumbs are incorporated (try to make sure there are no clumps).
• Cut potatoes into large pieces (about 1½-2" chunks) and place in the bottom of the Instant Pot. Add the broth.
• Shape meatloaf into a circle (one that will fit in your pressure cooker with a little room around the sides) and place on a large piece of tin foil. Wrap the foil up around the sides of the meatloaf but not over the top.
• Place the foil with the meatloaf on top of the potatoes (no trivet needed, but you can put the meatloaf on it if it fits).
• Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook at high pressure for 30 minutes.
• It will take about 15 minutes for the Instant Pot to build pressure and begin the cook time.
• Stir together the glaze ingredients: ketchup, sugar and vinegar. Microwave for 20-30 seconds to allow the sugar to dissolve (optional)
• When the cook time is over, let the pressure release naturally for 8-10 minutes, and then open the valve and remove the lid.
• Remove the meatloaf from the Instant Pot and brush the glaze over top. Cover and let rest while you make the mashed potatoes.
• To the potatoes in the Instant Pot (no need to drain!) add the milk, butter, salt, pepper and garlic powder. Mash to desired smoothness, adding more milk or butter if necessary and adjusting seasonings to your tastes.
• Serve mashed potatoes with sliced meatloaf.

Notes

*This recipe can easily be halved to make fewer servings — simply hover your mouse over the servings number and toggle down to 4 servings.

Notes:

• Don’t over-mix. Mix the meatloaf ingredients only until just combined. If you overwork the meat, it could come out dry and tough.
• Be careful when you take the meatloaf out of the pot. There will be hot dripping in the foil.
• Let it rest. Make sure you let your meatloaf sit for at least 10 minutes before slicing into it so the moisture has a chance to settle back into the meat. if you cut into it too soon, that moisture will seep out and you might end up with dry meatloaf.
• If you’re skipping the potatoes, set the meatloaf on a trivet and add some broth or water. You will still need liquid in the instant pot for it to come to pressure.
• No instant pot? Check out my sheet pan mini meatloaf and roasted potatoes recipe instead!

 

Storage:

Leftover meatloaf will last in an airtight container in the fridge for 3-4 days or in the freezer for 3-4 months. To reheat, thaw in the fridge if frozen then microwave or bake until heated through.

Leftover mashed potatoes will last in an airtight container in the fridge for 3-5 days or in the freezer for 5-6 months. To reheat, thaw in the fridge if frozen then microwave or warm on the stove with a splash and more seasonings if needed.

Nutrition

Calories: 519cal | Carbohydrates: 42g | Protein: 32g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 996mg | Potassium: 1288mg | Fiber: 4g | Sugar: 8g | Vitamin A: 410IU | Vitamin C: 16mg | Calcium: 171mg | Iron: 4mg

The post Instant Pot Meatloaf and Mashed Potatoes appeared first on The Recipe Rebel.

This Honey Garlic Chicken is the perfect weeknight dinner! It’s a 25-minute recipe made up of tender chicken cooked in a sweet, salty, gooey, sticky, and flavorful honey garlic sauce.

If you didn’t already know this from my baked honey garlic chicken, honey garlic chicken foil packets, honey garlic chicken thighs, instant pot honey garlic chicken, or my slow cooker honey garlic chicken and vegetables, we’re big fans of honey garlic anything over here.

This stovetop honey garlic chicken is just another incredible way to enjoy the sweet, tangy, salty, sticky deliciousness that is honey garlic sauce. And bonus: it takes 25 minutes to make!

Want to make it in the slow cooker? Try my Crock Pot Honey Garlic Chicken recipe!

Honey garlic chicken ingredients:

This recipe is made entirely of ingredients you probably already have in your pantry!

• Honey: the MVP of this sweet, sticky sauce. Use plain, clear, liquid honey, not flavored or creamed.
• Chicken Broth: gives the chicken plenty of moisture and acts as a flavorful base for the honey garlic sauce. I recommend using low sodium so the sauce isn’t too salty.
• Soy Sauce: I always use low sodium soy sauce as well so I can control the saltiness of my sauce. If you use regular soy sauce you may want to adjust the amount of salt you add later.
• Cider Vinegar: adds a kick of tangy flavor. I prefer to use apple cider vinegar, but if all you have is white vinegar that will work as well.
• Minced Garlic: you can use freshly minced garlic, store-bought minced garlic, or even finely chopped garlic.
• Cornstarch: helps thicken the sauce.
• Salt: enhances the other flavors within the sauce. Add as much or as little as you like.
• Red Pepper Flakes: optional, but definitely recommended if you like spice!
• Chicken Breasts: use boneless and skinless chicken breasts. Chicken thighs will work as well if that’s what you have.
• Cornstarch, Salt, and Pepper: coats the outside of the chicken before it’s browned and absorbs moisture as it cooks to help it get that crispy exterior.
• Canola Oil: used to brown the chicken before it simmers in the sauce to give it that crispy finish and help lock in the moisture and flavor.

How to make honey garlic chicken

Any dinner I can make in under 30 minutes is a dinner I can get on board with…especially when it tastes this good!

1. Make the sauce: whisk together honey, chicken broth, soy sauce, garlic, cornstarch, vinegar, salt, and red pepper flakes, then set aside.
2. Prep the chicken: slice each chicken breast in half lengthwise to form two thin chicken breast pieces. Place ¼ cup cornstarch, salt, and pepper in a shallow dish and lightly coat both sides of the chicken in the mixture. Shake off any excess.
3. Brown the chicken: heat oil in a large skillet over medium heat, add in chicken, and cook for 2-3 minutes on each side. Remove the chicken from the pan. If there is a lot of oil left, drain it before continuing with the recipe.
4. Combine the sauce and chicken: add the prepped sauce to the empty skillet, then add the chicken back in, stirring constantly until the sauce has thickened and the chicken is cooked through.

Can you use chicken thighs?

Absolutely! If you prefer chicken thighs, they will work in this recipe, just make sure you’re using boneless and skinless.

Keep in mind this may alter the cook time, so be sure to verify that the internal temperature of the chicken has reached at least 165ºF before you serve it.

Can you use frozen chicken?

You can use frozen chicken if that’s what you have on hand, but it will likely take roughly double the amount of time to cook all the way through and you may end up with touch, rubbery chicken.

The better option is to follow these steps to quickly thaw frozen chicken:

• Place the frozen chicken into a large ziplock bag, then set the bag into a bowl of room temperature water.
• Let it sit until the chicken is thawed fully, changing the water out every 20 minutes so it doesn’t get too warm.
• Proceed with the recipe!

Tips and tricks for honey garlic chicken

• If your sauce is too thin, make a cornstarch slurry by whisking together equal parts cornstarch and water. Whisk that into the sauce, very little bits at a time, until it has reached your desired texture. Keep in mind that the sauce will also thicken as it sits.
• If your sauce is too thick, add a splash of water or chicken broth to thin it out.
• Play with spice. If you love heat, add more red pepper flakes or even a drizzle of sriracha. If you’re not a fan of spice, simply omit the red pepper flakes.
• Coat the chicken. Coating the chicken in the cornstarch mixture is optional, but it really does result in a crispier chicken since the cornstarch can help absorb moisture as the chicken cooks.
• Drain the oil. After you brown the chicken, drain any excess oil from the pan so that your sauce doesn’t end up greasy.

Serving suggestions

I love to serve honey garlic chicken over a bed of rice (this instant pot brown rice is a favorite!) You could also serve it with white rice, quinoa, or cauliflower rice for a low-carb option.

If you want to round out your meal with a couple of sides, try serving your honey garlic chicken next to steamed broccoli, honey glazed carrots, or homemade dinner rolls.

How to store

Leftover honey garlic chicken will last in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months.

To reheat, thaw in the fridge if frozen then microwave or warm on the stove until heated through. If the sauce is too thick, add a splash of water to thin it out.

More easy chicken recipes

• Teriyaki Chicken
• Slow Cooker Honey Lemon Chicken
• Crockpot Orange Chicken
• Slow Cooker BBQ Chicken

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Honey Garlic Chicken

This Honey Garlic Chicken is the perfect weeknight dinner! It's a 25-minute recipe made up of tender chicken cooked in a sweet, salty, gooey, sticky, and flavorful honey garlic sauce.

Course Main Course

Cuisine American, canadian

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 412cal

Author Ashley Fehr

Ingredients

• ⅔ cup honey
• ¼ cup low sodium chicken broth
• 2 tablespoons low sodium soy sauce
• 2 tablespoons minced garlic
• 1 tablespoon corn starch
• 1 tablespoon cider vinegar
• ¼ teaspoon salt
• 1 pinch red pepper flakes (or more for more heat, optional)
• 2 boneless skinless chicken breasts (roughly one pound)
• ¼ cup corn starch
• salt and pepper
• 2 tablespoons canola oil

US Customary – Metric

Instructions

• Whisk together sauce: honey, chicken broth, soy sauce, garlic, 1 tablespoon corn starch, vinegar, salt, and pepper flakes if using. Set aside.
• Place chicken breasts on a cutting board and slice in half the long way, to form two thin chicken breast pieces (see video for clarification)
• Place ¼ cup corn starch in a shallow dish and season lightly with salt and pepper. Lightly coat both sides of chicken in corn starch and shake off any excess. (You can skip this step, but it does give the chicken a nice crust)
• Heat oil in a large skillet over medium high heat. Add chicken and cook for 2-3 minutes on each side, just until starting to brown. You may have to do this in two batches, depending on the size of your pan. If there is much oil left, drain before continuing with the recipe.
• Remove chicken from pan and add sauce, scraping the bottom of the pan with a wooden spoon to remove any browned bits.
• Add chicken back to the pan, stirring constantly until thickened and chicken is cooked through, about 5 minutes. Check the largest pieces of chicken with a meat thermometer to ensure they are 165 degrees F.
• Serve.

Video

Notes

Leftovers: 

Leftover Honey Garlic Chicken will last in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months. To reheat, thaw in the fridge if frozen, then microwave or warm on the stove until heated through. 

Tips:

• If your sauce is too thin, make a cornstarch slurry by whisking together equal parts cornstarch and water. Whisk that into the sauce, very little bits at a time, until it has reached your desired texture. Keep in mind that the sauce will also thicken as it sits.
• If your sauce is too thick, add a splash of water or chicken broth to thin it out.
• Coat the chicken. Coating the chicken in the cornstarch mixture is optional, but it really does result in a crispier chicken since the cornstarch can help absorb moisture as the chicken cooks.
• Drain the oil. After you brown the chicken, drain any excess oil from the pan so that your sauce doesn’t end up greasy.

Nutrition

Serving: 177grams | Calories: 412cal | Carbohydrates: 57g | Protein: 25g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 553mg | Potassium: 510mg | Fiber: 1g | Sugar: 47g | Vitamin A: 42IU | Vitamin C: 4mg | Calcium: 25mg | Iron: 1mg

The post Honey Garlic Chicken appeared first on The Recipe Rebel.