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Easy Taco Soup recipe

Easy Crockpot Chicken Breast Recipes

The BEST Crock Pot Pulled Pork

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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

Cook Time 5

Total Time 5 10

Servings 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

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

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Broccoli Cheddar Soup

Ashley Fehr — Mon, 13 Mar 2023 06:51:00 +0000

This Broccoli Cheddar soup is the perfect easy dinner for soup season! Packed with hearty vegetables, cheddar cheese, herbs and seasonings, as well as a combination of milk and cream, this soup is creamy, hearty, and oh so comforting!

Ingredients Needed:
How to Make Broccoli Cheddar Soup
Broccoli Cheddar Soup FAQs
Tips and Notes
Broccoli Cheddar Soup Variations
Serving Suggestions
More Delicious Soup Recipes to Try
Broccoli Cheddar Soup Recipe

This is the best broccoli cheese soup recipe I have come across, and I have tried a few!

You don’t need any fancy kitchen gadgets for this one, just a dutch oven or large pot, and your stovetop.

It’s made with simple ingredients, and only takes 30 minutes to make, so it ticks all of my boxes.

Broccoli and cheese are perfect together for making comfort food that also counts as healthy eating. The classic flavor combination is always a hit!

We love broccoli and cheese in comforting dishes like my Broccoli Cheddar Twice Baked Potatoes, this Broccoli Casserole, and, of course, my Chicken Broccoli Alfredo dish.

One of my husband’s favorite dishes is this Layered Broccoli Salad which is loaded with fresh veggies, dried cranberries, bacon, walnuts, and, of course, cheddar cheese too!

This cheddar broccoli soup is perfect for any time of year. For more comforting soups try my Ham and Potato Soup, this Sausage Potato Soup with Kale, and my Easy Minestrone Soup.

And don’t forget a side of Homemade Breadsticks for dunking! 😉

Ingredients Needed:

Vegetables: use chopped onion and carrots for a great savory flavor, and whole fresh broccoli florets for a burst of flavor, color, and nutrients!
Butter: unsalted butter will be fine here, as you will add salt to taste. If you use salted butter you may not need to add as much salt as specified later on.
Seasoning: fresh garlic cloves that you have minced yourself, as well as Italian seasoning, kosher salt, freshly ground black pepper, and ground mustard blend together so well to pack a flavorful punch in this broccoli soup.
Flour: all-purpose flour will thicken the soup. You can use a Gluten Free alternative if you wish, but the amount you need may vary.
Broth: I use a low-sodium vegetable broth in this soup as I can better control the saltiness this way. Use vegetable stock in a pinch, or chicken broth or chicken stock for a slightly different flavor.
Milk and Cream: whole milk and heavy cream will give the creamy texture and flavor, or you can use evaporated milk in place of both.
Cheese: we use shredded sharp cheddar cheese for a strong cheesy flavor. You can use other cheeses as well if you wish.

How to Make Broccoli Cheddar Soup

This homemade broccoli cheddar soup is quick and easy to make. Full instructions are included in the recipe card below.

Sauté: Sauté the onion and carrots in a large pot.
Add seasonings: Next, add garlic, Italian seasoning, salt, mustard, and pepper — toasting the herbs wakes up their flavor before adding the rest!
Add flour: Stir in flour until no white remains.
Add other ingredients: Add vegetable broth, milk, and cream. Stir while cooking, then add broccoli.
Add cheese and stir until melted
Serve!

Sauté onion and carrot.

Add garlic, Italian seasoning, salt, mustard, and pepper.

Stir in flour.

Add broth, milk, cream, and broccoli.

Add cheese.

Stir until smooth, serve hot.

Broccoli Cheddar Soup FAQs

What’s the secret to making good soup?

Using broth as a base for soup will provide a unique depth of flavor. Vegetable broth or chicken broth are both great for this, and homemade broth is even better.

Sautéeing the vegetables at the beginning of the soup-making process is a great way to partly caramelize them, giving them a sweet and savory flavor in the soup. Seasonings are also a main source of flavor in the soup, but they can be adjusted as you go.

Make sure to cut larger vegetables, like broccoli or potatoes, into bite-sized pieces so it is easy to eat, or blend them to make them smaller. Lots of factors work together to make the best soups, but your own taste testing will be useful to customize the flavors to your preference.

How do I store broccoli soup?

Allow the soup to cool completely to room temperature before covering it with plastic wrap, or transferring it to an airtight container and putting it in the fridge for up to 5 days. Reheat on the stove top or microwave with some extra water or milk if it has thickened.

Can I freeze this broccoli cheese soup?

This broccoli soup freezes well, even considering its dairy. If you have used high-fat ingredients like whole milk and heavy cream then this soup should freeze well without thawing issues.
Simply store in Ziploc bags or a freezer-safe container, in the freezer for up to 3 months. Defrost overnight in the fridge before reheating. Add milk or cream to the reheated soup if needed.
Keep in mind that the vegetables will be quite soft after freezing.

Tips and Notes

This soup will thicken. Soup tends to thicken as it cools. You may need to add in some extra broth if the soup is too thick before serving, or after reheating it from being in the fridge.
Use fresh veggies. Pre-chopped vegetables tend to dry out, so use freshly chopped vegetables for the best flavor.
Shred your own cheese. Pre-shredded cheese often has a floury coating on it which can affect the taste. It’s best to get a block of cheese that you can shred yourself.
Texture. If you prefer a smoother texture, use an immersion blender to blend the soup as it is nearing the end of the cooking time.
Broccoli stalks. If you have broccoli stalks that you need to use, you can cook and blend them into this soup. Blend them when they have softened, you can cook them separately if you wish to have whole broccoli florets in the soup as well.

Broccoli Cheddar Soup Variations

Change the veg. You can add some seasonal vegetables or your favorite vegetables to this soup. Save this recipe for use with vegetable leftovers, or if you have an abundance of broccoli. Fill it out with some potatoes, or add some bell peppers for sweetness, color, and added nutrients.
Spice it up. Adding red pepper flakes, chili powder, chopped jalapenos, or hot sauce to your soup is a great way to add some heat.
Cheese. Top your soup with some parmesan or mozzarella cheese. Use your own cheese choice for the soup itself, like Monterey Jack or a Mexican cheese mix for a slight kick.

Protein. Add some protein to your soup by mixing in some shredded chicken or crumbled crispy bacon.

Serving Suggestions

While this vegetable soup is hearty and filling, it will also go well with some sides to make it a fuller meal. Bread is always a great side dish, or you can serve the soup in a bread bowl for an extra special presentation!

From crusty bread to soft rolls, you can’t go wrong! Try these amazing Homemade Crescent Rolls, my No Knead Artisan Bread, these Homemade Garlic Herb Dinner Rolls, or these yummy Homemade Breadsticks.

More Delicious Soup Recipes to Try

Slow Cooker Garlic Parmesan Chicken Stew + Video

The BEST White Chicken Chili recipe

Instant Pot Potato Soup Recipe

Soup

White Lasagna Soup

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Broccoli Cheddar Soup

This Broccoli Cheddar soup is the perfect easy dinner for soup season! Packed with hearty vegetables, cheddar cheese, herbs and seasonings, as well as a combination of milk and cream, this soup is creamy, hearty, and oh so comforting!

Course Soup

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 401cal

Author Ashley Fehr

Ingredients

¼ cup butter
1 onion chopped
1 carrot finely chopped
3 garlic cloves minced
1 teaspoon Italian seasoning
1 teaspoon salt
¼ teaspoon ground mustard
¼ teaspoon black pepper
3 tablespoons flour
2 cups vegetable broth
1 cup milk evaporated milk can be subbed for milk and cream
1 cup cream
4 cups of broccoli florets* about 250 grams
3 cups cheddar cheese shredded about 180 grams

Instructions

In a large pot or dutch oven, melt the butter over medium-high heat. Add the onion and carrot. Cook until slightly softened, about 5 minutes.
Add garlic, Italian seasoning, salt, mustard, and pepper. Cook to toast spices for 1 minute.
Stir in flour and cook for 1 minute.
Add vegetable broth, milk, and cream. Cook and stir until it begins to thicken.
Add broccoli to soup, reduce to medium-low heat, and simmer until tender (approximately 10 minutes).
Add shredded cheese and stir until the soup is smooth. Serve.

Video

Notes

*The measurements in this recipe are very easily customized. Feel free to add in more broccoli or cheese if you prefer a thicker soup.

Storage:

Store: Cover with plastic wrap, or transfer it to an airtight container and put it in the fridge for up to 5 days. Reheat on the stove top or microwave with some extra water or milk if it has thickened.
Freeze: Store in Ziploc bags or a freezer-safe container in the freezer for up to 3 months. Defrost overnight in the fridge before reheating. Add milk or cream to the reheated soup if needed.

Nutrition

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Crockpot Meatloaf Recipe

Ashley Fehr — Tue, 09 Aug 2022 06:50:00 +0000

This Crockpot Meatloaf Recipe is a comfort food classic made easier in the slow cooker. It’s perfectly moist, packed with flavor, and takes a quick 10 minutes to prep!

Love meatloaf? Check out my Sheet Pan Mini Meatloaf and Roasted Potatoes, this juicy Easy Turkey Meatloaf or this Air Fryer Meatloaf!

Ingredients Needed:
How to Make Crockpot Meatloaf
Crockpot Meatloaf Recipe FAQs
Tips and Notes for Crockpot Meatloaf
Serving Suggestions
More Crockpot Dinners
Crockpot Meatloaf recipe Recipe

You know how much I love my crockpot!

I mean, crockpot recipes are just so easy! Throw everything into the crockpot, walk away for a while, and come back to a home cooked meal. They are lifesavers around here on busy days.

Well, this Crockpot Meatloaf Recipe is another insanely easy slow cooker recipe. Just mix everything, form a loaf, and set it in the crockpot to cook.

The great thing about Crockpot Meatloaf is that it really is so hard to mess up. Classic meatloaf has a reputation for being somewhat dry. Well, make it in the crockpot and say goodbye to dry meatloaf. The low, slow cooking method creates the juiciest meatloaf of all time!

It is still loaded with flavor with a sweet and tangy glaze that takes it over the top.

We like to serve it with Cheesy Make Ahead Mashed Potatoes, Mom’s Homemade Buns and Easy Broccoli Salad or Homemade Coleslaw for a comforting meal that is totally make-ahead friendly!

Ingredients Needed:

Ground Beef and Ground Pork: 85-93% fat is perfect with enough moisture to stay juicy but not too greasy. You can swap some for chicken or turkey if you prefer, and ground Italian sausage would add great flavor as well!
Parmesan Cheese: adds lots of salty flavor!
Eggs: binds the meatloaf ingredients together to help hold its shape.
Seasonings: Italian seasoning, salt, onion powder, black pepper. You can also use finely diced onion in place of the onion powder if you prefer.
Breadcrumbs: I use seasoned breadcrumbs to add even more flavor. They combine with the milk to act as our glue 😀
Milk: soaks into the breadcrumbs to give the meatloaf structure and add tons of moisture.
Meatloaf Glaze: ketchup, brown sugar, ground mustard — perfectly sweet and tangy!

How to Make Crockpot Meatloaf

This Crockpot Meatloaf recipe takes a quick 10 minutes to prepare before cooking!

Combine the meatloaf ingredients: In one bowl, stir together ground beef, ground pork, parmesan, eggs, and seasonings. In a separate bowl, combine breadcrumbs and milk. Mix the two until just combined — don’t overwork it!
Form the loaf: Form a tin foil sling by folding a long piece of tin foil and placing it in the crockpot and spray with cooking spray. Shape the meat into an oval and set it on top of the foil sling.
Make the glaze: In a bowl, mix together ketchup, brown sugar, and ground mustard to make your glaze. Spoon ⅓ of the glaze over the meatloaf.
Cook: Cover the crockpot and cook on low for 5 hours. Check the internal temperature and brush on the remaining glaze before serving.

Combine meatloaf ingredients.

Combine glaze ingredients.

Place shaped meatloaf on a sling in the crockpot.

Brush on some of the glaze and cook.

Crockpot Meatloaf Recipe FAQs

Can I cook meatloaf in a crockpot?

Heck yes you can! In fact, I recommend cooking meatloaf in the crockpot to anyone who will listen. The low and slow cooking time creates an insanely moist, tender meatloaf.

Should food be covered with liquid in a slow cooker?

When it comes to meatloaf, there’s no need. There’s plenty of moisture mixed right in. Plus, the low heat cooking environment of the crockpot prevents the meatloaf from drying out as it cooks, even after 5 hours.

How to store:

Leftover meatloaf will last covered in the fridge for 2-3 days or wrapped tightly in the freezer for up to 3 months. To reheat, thaw in the fridge if frozen, then wrap in foil and warm in the oven until heated through.

How to freeze:

To freeze leftover meatloaf, cool completely, then wrap individual slices in plastic wrap. Place them in a bag or container and store. When you’re ready to eat, you can thaw only as many slices as you want to serve!

Tips and Notes for Crockpot Meatloaf

Use lean meat. Since the low and slow cooking method is less likely to dry the meatloaf out, I often use lean ground beef and lean ground pork.
Don’t over-mix. Overworked meat can become dry and tough. Mix only until just combined!
Make a sling. Make a foil sling by folding a large piece of tin foil until you have a piece that’s 3 inches wide and long enough to sit on the bottom and reach up the sides of the crockpot. This makes it so much easier to remove the meatloaf from the pot!
Grease the pot. Before adding the meatloaf to the crockpot, spray both the pot and the foil with nonstick spray to prevent the meatloaf from sticking.
Check the temp. After 5 hours, check to see if the internal temperature of the meatloaf is 160ºF. If it isn’t, cook for another 30-60 minutes.
Let it rest. Allow the meatloaf to sit for 10-15 minutes before slicing into it to let the flavor and juices settle back in.

Serving Suggestions

This Crockpot Meatloaf is a classic comfort food meal that’s perfect with pretty much any of your favorite side dishes.

I love Garlic Mashed Potatoes, Homemade Mac and Cheese, Green Beans with Bacon, or Roasted Potatoes and Carrots!

More Crockpot Dinners

Looking for more classic comfort foods made in the crockpot? Here are a few of my favorites!

Crockpot Chicken and Dumplings

Crockpot Lasagna

Crockpot Chicken and Noodles recipe

Crockpot Potato Soup

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Crockpot Meatloaf recipe

This Crockpot Meatloaf Recipe is a comfort food classic made easier in the slow cooker. It's perfectly moist, packed with flavor, and takes a quick 10 minutes to prep!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 5

Total Time 5 10

Servings servings

Calories 338cal

Author Ashley Fehr

Ingredients

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
¾ cup dried seasoned bread crumbs (about 80 grams)
½ cup milk
⅓ cup ketchup
3 tablespoons brown sugar
¼ teaspoon ground mustard

Instructions

In a large bowl combine ground beef, ground pork, Parmesan, eggs, Italian seasoning, salt, onion powder and black pepper.
In a medium bowl, combine bread crumbs and milk. Add to the meat mixture and mix just until combined.
Create a foil sling for your meatloaf by folding a large piece of tin foil until you have a piece about 3 inches wide and long enough to sit on the bottom of the crockpot and reach up the sides. Place it in the crockpot. Spray the crockpot and foil with non stick spray.
Shape your meatloaf mixture into an oval and place on top of the foil sling.
Stir together the glaze: ketchup, brown sugar, ground mustard. Spoon about ⅓ of the glaze on top of the meatloaf, being careful not to contaminate the batch by touching the uncooked meat and then touching the remaining glaze.
Put the lid on and cook for 5 hours on low.
Check the temperature to ensure it has reached a minimum 160 degrees F. If not, continue cooking 30-60 minutes.
Scrape off any excess fat on the sides of the meatloaf and brush on the remaining glaze. Remove from the slow cooker and let rest for at least 10 minutes before slicing.

Notes

Substitutions:

You can substitute fresh, fine bread crumbs for dried, but you will need only ¼ cup milk for the same amount of crumbs.
You can swap the ground beef and/or pork for turkey, chicken or Italian sausage.
You can leave out the Parmesan if you prefer, but it does add a savory, salty flavor that can’t be beat.
You can swap the onion powder for fresh, finely chopped onion (about ½ cup)
To bake in the oven: place in a casserole dish and bake for 1 hour-1.5 hours at 375 degrees F. The exact cook time will vary depending on how thick and how wide your meatloaf is.

Nutrition

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Maple Bacon Baked Beans

Ashley Fehr — Tue, 14 Jun 2022 06:08:00 +0000

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.

Ingredients Needed:
How to Make Maple Bacon Baked Beans
FAQs
Tips and Notes for Maple Bacon Baked Beans
Serving Suggestions
More Summer Side Dish Ideas
Maple Bacon Baked Beans Recipe

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!

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

Combine beans and onion in a baking dish.

Stir together the sauce.

Stir in sauce.

Top with uncooked bacon pieces and bake.

FAQs

Which beans are baked beans?

Traditionally, baked beans are made using white beans which is what we’re using for this recipe. However, baked beans can be made with other types of beans like navy beans, pink beans, or even pinto beans.

Can you use dried beans?

You can totally use dried beans, you’ll just need to take a little extra time to prep. Simply cover the beans with a few inches of water and soak them overnight. When you’re ready to cook, boil them for one hour or until tender, then proceed with the recipe as instructed.

How to store:

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.

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

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

Cook Time 50

Total Time 1

Servings 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

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:

Nutrition

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Easy Potato Salad Recipe

Ashley Fehr — Wed, 23 Mar 2022 06:16:00 +0000

Simple, flavourful, and well-balanced, this Easy Potato Salad Recipe is made with red potatoes, hard-boiled eggs, and a tangy, savory mayonnaise dressing. Perfect for making ahead!

A Simple Potato Salad Recipe Everyone Will Love

I know that everyone has their own variation on potato salad, and what makes a potato salad authentic differs for everyone.

Some people add celery (no thanks!), while others go for dill pickles or chopped onions to get a crunchy texture. I’ve known people to add pickle juice, bacon bits, creme fraiche, and that’s just for starters!

And you can absolutely do that if that’s your thing.

But I wanted to show you a plain and simple recipe that you can take and make your own as you wish. No bells and whistles, unless you want to put them in there. Because we’re not big fans of recipe rules around here!

Pair it with Grilled Chicken Thighs, Easy Slow Cooker BBQ Ribs, or Grilled Pork Tenderloin for a delicious summer feast!

Need to round out your BBQ menu? Add this Tortellini Pasta Salad or this Creamy Fruit Salad Recipe!

What You’ll Need

A basic blend of waxy red potatoes, hard-boiled eggs, and mayonnaise sauce gives this recipe loads of flavour, without having to prep a ton of special ingredients.

Potatoes: For potato salad, it’s best to use a waxy potato like fingerlings or red potatoes. Wash/scrub the potatoes, and finely dice.
Eggs: Hard-boiled eggs add a protein boost to the potato salad! Peel the eggs, and finely chop them.
Mayonnaise: You’ll need a cup or so of your favorite mayonnaise. Keto mayonnaise works fine here, or for a sweeter potato salad, you can use jarred “salad dressing” (such as Miracle Whip). Salad cream is also a good option.
Chives: Finely chopped fresh chives add a zesty suggestion of onion or garlic flavor, but more on the mild side.
Milk: A little bit of milk thins the sauce to the right consistency. You can use dairy-free milk, if you prefer.
Apple Cider Vinegar: Just a splash adds a nice, tangy note to the potato salad, and cuts the richness.
Salt and Pepper
Ground Mustard: Ground mustard adds a classic mustard note to the potato salad without making it too sour. You could also use prepared mustard.
Paprika: For garnish, and a hint of earthy sweetness.

How to Make This Easy Potato Salad

To make potato salad, you do need a little bit of time up front to cook the potatoes and boil the eggs, and allow them to cool slightly, so be sure to plan ahead! (On the other hand, this is a great recipe to make ahead—more on that later!) You will also need to plan for a couple of hours of chill time afterwards.

Boil the Potatoes. Bring large pot of water to boil, and season it with salt. Add the diced potatoes, and let them boil for about 5 minutes, or until tender. Drain well, and transfer to a large bowl to cool in the refrigerator.
Make the Mayonnaise Dressing. Whisk together the mayonnaise, chives, milk, apple cider vinegar, salt, pepper, and mustard. If the dressing seems too thick, you can add a little bit more milk, a tablespoon at a time, to get a thinner dressing. It should be about the consistency of pancake batter.
Combine the Potatoes, Dressing, and Hard-Boiled Eggs. Add the eggs to the cooled potatoes, and pour the dressing over the top. Stir well to combine.
Chill. Garnish the potato salad with a sprinkling of paprika and extra chives, as desired. Chill for at least 2 hours before serving.

Boil potatoes until tender

Stir together dressing

Add hard boiled eggs

Add dressing and stir to combine

Helpful Tips

To make this simple recipe even better, try one or more of these easy tips for success. Each one is guaranteed to make your life easier, and your potato salad mouthwatering!

Choose the Right Potatoes. You want to choose good potatoes for boiling, ones that are going to cook up nice and creamy. I also prefer potatoes with smooth, thin skins, so I don’t have to peel them. Red potatoes, fingerlings, or little yellow potatoes are all good options. Russet potatoes are more likely to dissolve or break down during the cooking process. I also prefer to choose something with a smooth, thin skin as I refuse to peel potatoes!
Add the Eggs: you can definitely skip the hard-boiled eggs if you prefer, but I think they add a little variety and some extra creaminess to the salad. Plus, protein!

Cook your Potatoes in the Instant Pot, or try this easy Instant Pot Potato Salad. I know not everyone has an Instant Pot, but it’s seriously so easy to cook potatoes in there, and no watching the pot or boiling over. Simply add your diced potatoes to the Instant Pot with 1 ½ cups of water or chicken broth, and cook on Manual high for 5 minutes or until tender. Drain and cool.
Buy Pre-Cooked, Pre-Peeled Hard-Boiled Eggs. Friends, these things are so awesome in a pinch. I actually hate making hard-boiled eggs, and will often buy these when I need a quick potato salad.
Shell Your Eggs and Bake. If you don’t want to buy hard-boiled eggs, you can simple crack the eggs into silicone muffins cups or a small silicone pan, and bake until done. No need to stir! You want that nice yellow yolk intact after baking.

Variation Ideas

So how can you mix this recipe up? Mostly by mixing things in! Here are some of my favourite easy mix-ins for creating a customized potato salad recipe:

Crispy bacon bits
Chopped dill pickles
Sweet pickle relish or piccalilli
Shredded cheddar cheese
Blanched or raw broccoli florets (not too large, and go for crisp—not soft)
Diced red or green bell pepper
A splash of barbecue sauce, or even sriracha (if you like things spicy!)
Celery seeds (or chopped celery, if you like it)
Dijon mustard instead of ground mustard
Fresh chopped dill (my favorite!)

Serving Suggestions

You can serve this classic potato salad on its own as a light lunch, or pair it with just about any main dish for a full meal. Here are some of my favourite main dishes to serve with potato salad:

Chicken: Cold shredded chicken and cold potato salad make a refreshing meal for a warm day, while for cooler weather, I like to make this crispy Oven-Fried Chicken. Don’t want to turn on the oven? Try this classic grilled BBQ Chicken.
Hamburgers: Another classic pairing, burgers and potato salad go perfectly together! Try this recipe for Air Fryer Burgers for a perfectly juicy, well-seasoned result, or grill up some Chicken Burgers if you’re looking for something lighter.
Honey Ham: Sweet glazed slices of Honey Baked Ham are always welcome, and are a delectable contrast to cool, creamy potato salad.

How to Store Leftover Potato Salad

Leftover potato salad should be refrigerated within two hours of serving, to avoid bacterial growth. Just pack the potato salad into airtight food storage containers, or zip-top bags, and refrigerate for up to 4 days. Potato salad doesn’t freeze well.

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Easy Potato Salad Recipe

Simple, flavourful, and well-balanced, this Easy Potato Salad Recipe is made with red potatoes, hard-boiled eggs, and a tangy, savory mayonnaise dressing. Perfect for making ahead!

Course Salad, Side Dish

Cuisine American

Prep Time 15

Cook Time 5

Chill Time 2

Total Time 2 20

Servings servings

Calories 333cal

Author Ashley Fehr

Ingredients

6 medium red potatoes finely diced
3 hard-boiled eggs peeled and finely chopped
1 cup mayonnaise
2 tablespoons finely chopped chives
1 tablespoon milk
1 teaspoon apple cider vinegar
3/4 teaspoon salt
1/2 teaspoon ground mustard
1/4 teaspoon pepper
Paprika for garnish

Instructions

In a large pot of boiling, salted water, cook potatoes until tender, about 5 minutes.
Drain well and move to a large bowl to cool completely in the refrigerator.
Once potatoes are cooled, add eggs.
Whisk together mayonnaise, chives, milk, vinegar, salt, mustard and pepper and pour over top. Stir to coat, adding additional milk for extra creaminess as desired.
Garnish with a sprinkling of paprika and extra chives as desired and chill at least 2 hours before serving.

Nutrition

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More Tasty Side Dishes

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Baked Pork Chops

Ashley Fehr — Thu, 17 Mar 2022 06:22:00 +0000

These Baked Pork Chops are a fool-proof method for perfect pork chops every time! This recipe is made with boneless pork chops and a simple, sweet, and spicy homemade spice rub. Ready in just 20 minutes!

Got more boneless pork chops? Try my Juicy & Flavorful Smothered Pork Chops next!

Ingredients Needed:
How to Cook Pork Chops in the Oven
FAQs for Oven-Baked Pork Chops
Tips for making easy Baked Pork Chops
Serving Suggestions
More Easy Pork Recipes
Baked Pork Chops Recipe

You guys. I’m not even exaggerating when I say that these may just be the best, juicy pork chops I’ve ever had.

Now, while I do love my air fryer pork chops, instant pot pork chops, and crockpot pork chops, there’s something so great about a simple Baked Pork Chops recipe.

And this easy recipe sure is hard to beat! It results in incredibly tender, juicy, and flavorful pork that makes the perfect easy weeknight dinner (and with simple ingredients!). Who knew that perfect pork chops could be so easy and so juicy?!

We love to serve these pork chops with Garlic Mashed Potatoes, Roasted Green Beans, and a side of Mom’s Homemade Buns for soaking up all those delicious juices! It’s a great meal the whole family will love.

You can also see 25 of my favorite sides for pork chops here.

Ingredients Needed:

Pork Chops: I use boneless pork chops for this recipe. I recommend pork loin chops that are about 1″ thick. If you use thinner pork chops, keep in mind that the cook time will change.
Spice Rub: we’re making a sweet and spicy homemade spice rub out of brown sugar, seasoning salt, garlic powder, Italian seasoning, ground mustard, black pepper, and paprika. This rub is great on pork or chicken! It is the key to super flavorful pork chops.
Oil: adds moisture and helps the seasonings stick to the pork. I use canola oil because it has a neutral flavor and high smoke point, but olive oil works as well.

How to Cook Pork Chops in the Oven

These oven-baked pork chops come together in just 20 minutes! Find the detailed recipe down in the recipe card.

Make the spice rub: In a small bowl, combine brown sugar, seasoning salt, garlic powder, Italian seasoning, ground mustard, pepper, and paprika.
Season the pork: Rub the pork chops with oil all over, then coat them in the seasonings. No need to sear! These delicious pork chops come together the easy way.
Bake: Place the seasoned pork into a greased 9×13″ baking dish, then bake until golden and juicy! Be sure to use a meat thermometer to ensure that you chops do not overbake — overcooked pork chops are not appetizing.

Combine seasoning rub

Rub seasoning on pork chops

Place on a baking sheet

FAQs for Oven-Baked Pork Chops

How long do pork chops take in the oven?

The 1″ thick pork chops take just 13-15 minutes to cook all the way through at a high oven temperature. So simple and so quick! Be sure to check the internal temperature so you know they are done cooking. All ovens cook differently!

What is the internal temperature for pork chops?

Cook your pork chops until the internal temperature reaches 145 degrees F. This is more important than cook time — different cuts and different ovens will cook differently, so invest in a meat thermometer and use it! Tender pork chops are cooked just to the perfect temperature.

Is it better to bake pork chops covered or uncovered?

Uncovered! Since the pork chops cook super quickly, they aren’t super likely to dry out in the oven. Plus, the exposure to the heat allows the tops of the pork chops to get nice and crispy!

How to store:

Leftover pork chops 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 warm in the oven until heated through.

Tips for making easy Baked Pork Chops

Use a 9×13″ baking dish. This is the perfect size for the four pork chops we’re using in this recipe. The key is to have a baking dish that doesn’t leave a lot of extra room around the edges so the juices don’t burn on the bottom of the pan. If you notice they are burning, just add a small splash of water to the pan.
Check the temp. The internal temperature of pork should be 145ºF (you’ll need an instant-read thermometer to check). Once it reaches that, take the pork chops out right away so as not to overcook them! This is key for the best pork chops.
Let it rest. After the meat is done cooking, cover with aluminum foil and let the pork chops rest for 10 minutes before slicing and serving. This gives the flavor and moisture time to settle back into the meat.

Serving Suggestions

These baked pork chops are perfect next to any of your favorite classic side dishes!

A few of my favorites are Roasted Red Potatoes, macaroni and cheese, air fryer broccoli, instant pot baked potatoes, and roasted veggies!

More Easy Pork Recipes

Instant Pot Pork Tenderloin with Garlic Herb Rub

Pork

Instant Pot Pulled Pork

Grilled Pork Tenderloin

Easy Roasted Pork Tenderloin

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Baked Pork Chops

These Baked Pork Chops are a fool-proof method for perfect pork chops every time! This recipe is made with boneless pork chops and a simple, sweet, and spicy homemade spice rub. Ready in just 20 minutes!

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 197cal

Author Ashley Fehr

Ingredients

4 thick cut boneless pork chops (about 1" thick) room temperature
2 tablespoons brown sugar
1½ teaspoons seasoning salt
1 teaspoon garlic powder
½ teaspoon Italian seasoning
¼ teaspoon ground mustard
¼ teaspoon black pepper
¼ teaspoon paprika
1 tablespoon oil

Instructions

Preheat oven to 425 degrees F and lightly grease a 9×13" baking dish — you want a baking dish that won't have a lot of extra room around the edges so that the juices don't burn on the bottom of the pan.
Combine brown sugar, seasoning salt, garlic powder, Italian seasoning, mustard, pepper and paprika in a small bowl.
Rub pork chops with oil and then coat well in seasoning on all sides.
Place in prepared pan and bake for 13-15 minutes, until the internal temperature reaches 145 degrees F (the internal temperature is more important than the time! Different ovens and different thicknesses will cook at different rates). They should be light golden and look very juicy!
Remove from the oven and serve.

Notes

Tips:

Use a 9×13″ baking dish. This is the perfect size for the four pork chops we’re using in this recipe. The key is to have a baking dish that doesn’t leave a lot of extra room around the edges so the juices don’t burn on the bottom of the pan. If you notice they are burning, just add a small splash of water to the pan.
Check the temp. The internal temperature of pork should be 145ºF (you’ll need an instant-read thermometer to check). Once it reaches that, take the pork chops out right away so as not to overcook them! This is key for the best pork chops.
Let it rest. After the meat is done cooking, cover with aluminum foil and let the pork chops rest for 10 minutes before slicing and serving. This gives the flavor and moisture time to settle back into the meat.

Storage:

Nutrition

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Crockpot Little Smokies

Ashley Fehr — Mon, 20 Dec 2021 06:10:00 +0000

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!

Ingredients needed:
How to make Crockpot Little Smokies
Lil Smokies FAQs
Serving suggestions
Variations on these fun cocktail weenies
More meaty appetizers you’ll love
Little Smokies recipe Recipe

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.

Dump in the smokies and the sauce ingredients

Cover and cook!

Lil Smokies FAQs

Are little smokies already cooked?

Yes! The cocktail sausages you get at the store are already cooked, so all you’re doing is warming them.

Can you cook little smokies on the stove?

Absolutely! If you’re shorter on time, simply toss everything together into a saucepan and warm on low heat for 20 minutes or until heated through.

How do you store leftovers?

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.

Can these be frozen?

Yes. 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.

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

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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

Cook Time 20

Total Time 25

Servings 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)

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

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Honey Baked Ham

Ashley Fehr — Thu, 25 Mar 2021 06:08:00 +0000

This Honey Baked Ham is coated in a sweet ham glaze, wrapped and baked until warmed through and full of flavor! The easiest way to get tender, juicy baked ham!

See the step by step recipe down in the recipe card.

How long to cook a ham?
Should I choose bone in or boneless ham?
Spiral ham or whole ham?
What goes into the ham glaze?
Variations on this Honey Baked Ham recipe:
More ham recipes:
Honey Baked Ham Recipe

Ham is one of our favorite proteins around here, but we usually only cook them around the holidays!

Every time I dig into this Honey Baked Ham I wonder why I don’t make it more often (because I could happily eat the leftovers for a week and not tire of it!), and then a few more months pass.

We especially love it with a side of these Roasted Potatoes and Carrots or these Cream Cheese Mashed Potatoes! Add a basket of my Mom’s Homemade Buns and I’m one happy woman

Since ham is naturally on the salty side (the brine has that effect, although you can get lower salt options), it pairs so well with a sweet honey brown sugar glaze.

Another reason I love cooking a ham is because they are so easy to bake up in the oven, since the majority are already cooked and just need to be reheated!

That being said, there are a few tips and tricks below to ensure you see the best results — tender, juicy, flavorful baked ham that’s never dry!

Got leftovers? Try this Ham and Bean Soup or this Easy Ham Quiche!

How long to cook a ham?

How long a ham needs to be cooked depends primarily on its side.

As a general rule, a bone-in ham should be cooked for 40 minutes per kilogram or 18 minutes per pound at 275 degrees F.

You can choose to bake it a higher temperature for longer, but I find low and slow is the best way to ensure they don’t dry out.

The nice thing is, baking a ham is not as much a science as cooking, say, a beef roast or a whole roast chicken, since you’re looking for one that is already fully cooked.

Warming a ham in the oven does still take a considerable amount of time because they are so large, but with a little planning ahead they are such a great addition to a holiday or family dinner!

In a hurry? Check out my Instant Pot Ham recipe with pineapple glaze.

Should I choose bone in or boneless ham?

I prefer bone-in ham, but either will work in this recipe.

Bone-in meat tends to stay juicier throughout the cook time, and besides — that hambone has loads of flavor and is perfect in soup!

If you’re looking for something smaller or just want the ease of not carving around a bone, you can opt for a boneless spiral ham.

Spiral ham or whole ham?

I use a spiral ham for this recipe, when I can find them, but either works just fine!

With a spiral ham, the glaze can easily seep into the meat while it bakes, and easy to serve. It looks impressive, even if you don’t know how to carve a whole ham!

If you are using a whole uncut ham, you may want to score the exterior so that the glaze has a chance to penetrate and flavor the meat.

Uncut hams are a great option if you’re baking a ham throughout the year and not during the holidays, as they are widely available and less expensive.

What goes into the ham glaze?

All the good stuff! Butter, honey, brown sugar, garlic, ground mustard, salt and pepper.

I’ve included a few different ways to mix things up down below.

ingredients for ham glaze

simmer glaze in skillet until thickened

warmed ham ready for glaze

brushing glaze on spiral ham

Variations on this Honey Baked Ham recipe:

Spice it up: add a pinch of red pepper flakes or cayenne pepper to your glaze for a kick!
Go citrus: zest an orange into your glaze, or add a bit of pineapple or orange juice to your glaze while it simmers.
Add some warmth: cinnamon is a fun and festive addition, especially at Christmas time.
Maple, eh? You can swap the honey or the brown sugar for pure maple syrup for a different twist.

More ham recipes:

Scalloped potatoes and ham: great for leftovers!
Ham and Pineapple Rice: an easy weeknight dinner!
White Chicken Lasagna with Ham and Spinach: perfect for a make ahead dinner

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Honey Baked Ham

This Honey Baked Ham is coated in a sweet ham glaze, wrapped and baked until warmed through and full of flavor! The easiest way to get tender, juicy baked ham!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 3

Total Time 3 10

Servings servings

Calories 602cal

Author Ashley Fehr

Ingredients

9-10 lb bone in, spiral cut ham (fully cooked)
¾ cup honey (clear, not creamed)
½ cup unsalted butter
¼ cup brown sugar
1 teaspoon minced garlic
½ teaspoon ground mustard
¼ teaspoon black pepper

Instructions

Preheat oven to 275 degrees F.
Lay two very large pieces of foil over the top of a 9×13" baking dish (or a baking dish that will fit your ham). Place your ham in the center of the foil in the baking dish (you want enough foil so that you can cover it completely), with the cut side down.
Wrap the foil completely around the ham, adding additional foil if necessary to cover.
Bake at 275 degrees F for 2.5-3 hours, until an internal temperature of 140 degrees F is reached (3 hours total is about right for a 10lb ham, you may need more or less according to the size of your ham.)
In a small pot, combine honey, butter, brown sugar, garlic, mustard and pepper. Bring to a boil over medium high heat, then reduce heat to medium and boil for 2 minutes.
Remove foil and brush with half of the glaze. Increase oven temperature to 450 and bake for 10-15 minutes, until the glaze is nice and sticky and starting to brown.

Ham gravy

Combine remaining glaze and ham juices in a skillet and bring to a simmer. Thicken if desired with a corn starch slurry (equal parts corn starch and water, combined then added to the simmering juices).

Video

Nutrition

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Glazed Crock Pot Pork Chops

Ashley Fehr — Mon, 11 Mar 2019 06:37:09 +0000

These easy glazed Crock Pot Pork Chops are slow cooker in a mixture of apple juice, brown sugar, garlic, onions and seasonings and are fall apart tender! Great with mashed potatoes or egg noodles. Dump and go!

Got more pork chops? Try these Juicy & Flavorful Smothered Pork Chops, these Baked Pork Chops or these Air Fryer Pork Chops next!

Here we are, friends — the second pork chop recipe on The Recipe Rebel!

The first? These Instant Pot Pork Chops with Bacon Apple Glaze. <— so, so good.

For some reason, I don’t think to make pork chops a lot.

I guess because they can become overcooked and dry so quickly, and I find myself sticking to easier to cook or juicier meats.

But I’ve found that from the Instant Pot and the slow cooker, we can get tender, juicy pork chops, with a ton of flavor with very little prep time.

Should you brown pork chops before adding to the crockpot?

When I was dreaming up this recipe, I was really torn on whether or not to sear the pork chops first, or just throw them in.

Searing the pork chops beforehand adds a ton of flavor and I find you get less fat in the glaze as it cooks.

But honestly? I have a toddler who knows when I’m ignoring her to cook dinner (whatever time of day) and throws a fit.

It kind of blows my mind because she is the sweetest, happiest kid most of the time (we all have our moments), but I try to get something done in the kitchen and it’s like she just can’t handle it.

Dinner prep time? Not a lot.

If you want, you can definitely throw your pork chops in the slow cooker without searing. I won’t judge! But I think for best results, searing crock pot pork chops is always a good idea. Even if you do it one-handed with a toddler on your hip!

How to make Crock Pot Pork Chops:

Sear the pork chops for 1-2 minutes on each side over high heat — you can skip this part, but it will give you the best results. Just don’t cook too long!
Add the pork chops to the crockpot.
Stir together the glaze, and pour over the pork chops.
Slow cooker until fall apart tender!
Serve with some mashed potatoes, rice or bread to soak up that tasty sauce!

Variations on these slow cooker pork chops:

Here are a few different ways to make these:

Stir in some barbecue sauce to the sauce before serving for a sweet and smoky twist.
Add in some browned bacon and onions if you’re planning to sear the pork chops before adding to the crockpot.
Throw some cubed potatoes — gasp — right in the slow cooker with the pork chops! Keep in mind that potatoes can take some time to cook so you want to cut them down into cubes.
Skip the apple juice and stir in some ranch dressing to the sauce before serving (I’m not a ranch dressing person, butI hear lots of people love this combo )

What to serve with these Crock Pot Pork Chops:

The great thing about these glazed pork chops is that they really go well with so many things! Simple buttered egg noodles or mashed potatoes, or even a side salad if you’re trying to get in extra veggies.

These are some of our favorite side dishes to serve with these Crock Pot Pork Chops:

Looking for more great pork recipes?

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Glazed Crock Pot Pork Chops

These easy glazed Crock Pot Pork Chops are slow cooker in a mixture of apple juice, broth, onions and seasonings and are fall apart tender! Great with mashed potatoes or egg noodles. Dump and go!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 6

Total Time 6 10

Servings pork chops

Calories 249cal

Author Ashley Fehr

Ingredients

1 tablespoon canola oil
6 thick cut boneless pork chops
1 small onion sliced
3/4 cup unsweetened apple juice
3 tablespoons brown sugar
2 tablespoons apple cider vinegar
2 tablespoons corn starch
1 teaspoon minced garlic
1/2 teaspoon dried thyme
1/2 teaspoon ground mustard
1/4 teaspoon paprika
1/4 teaspoon black pepper

Instructions

In a large pan, heat oil over medium-high heat and sear pork chops for 2-3 minutes on each side, just until lightly browned.
Slice onion and lay in the bottom of a 2.5-4 quart crockpot.
Combine apple juice, sugar, vinegar, corn starch, garlic, thyme, mustard, paprika, and pepper with a whisk until combined. Pour over pork chops.
Cover and cook on low for 6-7 hours until tender. Use additional corn starch and water slurry to thicken glaze if desired and season with salt and pepper to taste.

Notes

*For bone-in pork chops, cook on low for 8 hours.

Nutrition

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Easy Roasted Pork Tenderloin

Ashley Fehr — Mon, 25 Feb 2019 06:56:04 +0000

This easy Roasted Pork Tenderloin recipe is quick and easy but so flavorful! It’s made with a garlic herb rub that is perfect on any meat or vegetables!

My husband was digging through our freezer the other day and discovered my giant stash of pork tenderloin tucked away.

I love pork tenderloin (it’s moist, it’s lean, it’s easy to cook!), so when it’s on sale I tend to go out and buy a bunch to hang onto for later.

Well later has come, apparently. And it’s time to add a new pork tenderloin recipe here on the blog and clear out some of my obsessive stash

We’ve done pork tenderloin in the slow cooker (see below), in the Instant Pot (see below), so it was time to get back to the basics with this easy Roasted Pork Tenderloin.

It starts with the rub I use on pretty much all of my pork recipes (including this Slow Cooker Pork Loin — see this post for tips to see if you have a pork loin or pork tenderloin), because it’s such a good base.

I added some brown sugar because I love the hint of sweet and it helps it to bake up nice and golden brown.

It’s perfect on its own, but is also a great neutral base for adding in different sauces or glazes at the end of the cook time!

Next up? Try this Honey Garlic Pork Tenderloin Recipe!

How to cook pork tenderloin:

How long you bake pork tenderloin really depends on how you like it cooked.

Pork tenderloin is one meat that is safe to eat slightly “undercooked”, and most prefer it this way.

You should pull the pork tenderloin out of the oven somewhere between 145 (medium rare) and 160 degrees F (well done) — I always recommend using a meat thermometer for this! That way you know it’s not going to end up dry and overcooked.

Once you pull it out, let it rest for 5-10 minutes before slicing so you don’t lose all the juices. During the rest time it will continue cooking slightly, so don’t be nervous if you pull it out on the earlier side.

The pork tenderloin photographed I pulled out of the oven at 150 degrees F — after resting it is slightly pink through the center so not overcooked, but definitely cooked.

How to trim pork tenderloin:

It is important that you trim the silver skin off of the pork tenderloin as it can become tough or chewy during cooking.

Here is a video (not my own!) that shows you how to trim the skin off pork tenderloin.

Can I make this pork tenderloin recipe in the slow cooker?

Pork tenderloin is wonderful out of the slow cooker!

Try my Slow Cooker Pork Tenderloin with Honey Balsamic sauce or Crock Pot Pork Tenderloin with Cranberry Sauce if you’re looking for a crockpot recipe.

Can I make this pork tenderloin recipe in the Instant Pot?

Pork tenderloin cooks up moist and delicious and so quickly in the Instant Pot!

Check out my recipe for Instant Pot Pork Tenderloin here if you want to cook your pork tenderloin in the pressure cooker.

Variations on this Roasted Pork Tenderloin:

Add some veggies to the pan to make this a full meal deal! Anything that you can roast quickly, in about the same time as the pork, will be great on here. Broccoli, Green beans, peppers, etc.
I don’t recommend adding potatoes or carrots for this recipe as those tend to take 30-40 minutes to roast, but if you do want to add them, just start off with the veggies and add the pork about half way through.
This roasted pork tenderloin recipe includes a basic — although incredibly delicious on its own — garlic herb rub that I use in a lot of different meat recipes! It’s a great starter, so feel free to add other flavors or sauces to it once you’re done cooking — BBQ sauce, teriyaki sauce, whatever flavors you enjoy with pork will work well.

What do you serve with Pork Tenderloin?

This is such a versatile recipe — really anything goes! Here are a few ideas:

Canadian friends! For your convenience, I’ve partnered with reebee to link these ingredients to open in the reebee app, where you can easily find the best deals on everything you need for this recipe. In it, you can view all the flyers in your area and see what’s on sale, and where!

I’ve been compensated for my time, but all opinions are my own.

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Garlic Brown Sugar Roasted Pork Tenderloin

This easy Roasted Pork Tenderloin recipe is quick and easy but so flavorful! It’s made with a garlic herb rub that is perfect on any meat or vegetables!

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 168cal

Author Ashley Fehr

Ingredients

2 lbs pork tenderloin (weight is approximate — just use 2 pork tenderloins)
2 tablespoons oil
3 tablespoons brown sugar
3 teaspoons seasoning salt
1 teaspoon garlic powder
1 teaspoon Italian seasoning
½ teaspoon ground mustard
¼ teaspoon black pepper

Instructions

Preheat oven to 400 degrees F.
Trim pork tenderloins, place in a lightly greased 9×13" baking dish and brush with oil.
Combine sugar, seasoning salt, garlic powder, Italian seasoning, mustard and pepper in a small bowl. Rub all over pork, pressing it into the meat firmly.
Bake for 17-20 minutes, until a meat thermometer reaches an internal temperature of 145 F (medium-rare) to 160 F (well done). I recommend removing at 140-145 and letting it rest — if you do this there will be the slightest pink tinge in the center but it will still be juicy!
Remove from the oven and let rest for 5-10 minutes before slicing.

Notes

*Most pork tenderloins are around the same size — roughly 1 lb in size. If yours is a little smaller or a little larger, you may want to adjust the cook time a couple minutes either way accordingly.

Ingredients and Substitutions:

Pork tenderloin: I have not tested this recipe with any other cut of meat, so be sure that you are using tenderloins and not the loin. A pork loin is a much larger cut of meat and will require a much longer cook time.

The rub: the seasonings and herbs in this rub are customizable — feel free to add your own spin!

Nutrition

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