Forgot to defrost dinner again? Power outages ruining everything in your freezer? You can have tender, juicy chicken that’s ready when you are. This shelf-stable protein is the perfect addition to your pantry shelves! Jump to Recipe Friends, we have a slight problem. As I write this, 40 states (including mine) are currently enmeshed in a historic winter storm, and more winter storms are expected to hit in the next few days. I’m not rushing to the grocery store (they’re likely cleaned out by now anyway), I’m not stressing about what we’ll eat, and I’m not settling for questionable store-bought canned soups. I can’t think of a better time to get some shelf-stable proteins on the shelves. If you didn’t have the knowledge of home food preservation prior to this winter storm, take charge now. Let’s work together to get your shelves filled. I promise you’ll be so glad that you did! Not sure about pressure canning? Why not give freeze-drying a try? Check out my review of the Harvest Right Freeze Dryer. Why Pressure Can Chicken? Easy to Prepare. Even if you’re new to preserving food, canning chicken is super easy to do! Just a few steps are all it takes to get delicious, home-cooked chicken on your pantry shelves in no time. It’s super convenient. I can’t tell you how many times having this little gem ready to go has saved me at dinner time. The meat is already cooked and can quickly be added to recipes. It’s delicious. Unlike the questionable stuff sold in the cans at the supermarket, home-canned chicken actually tastes pretty darn good. Probably because it’s real meat, broth or water, and salt, which is totally optional. It Saves Freezer Space. Home canning is a great way to preserve food and make room in your freezer. It’s Emergency Ready. If there's a weather emergency like a big snowstorm or hurricane, you'll likely lose power or have to evacuate your home. Having shelf-stable, home-canned food items may quite literally become a lifesaver! Advertisement How to Use Home-Canned Chicken If you’re in an emergency situation, such as a power outage or backpacking, you can eat home-canned chicken straight from the jar. However, I typically like to make a meal out of it. We love it in recipes like: Hatch Chile and Lime Chicken Cheesy Chicken Broccoli Rice Casserole Creamy Chicken Pot Pie Soup Equipment Needed to Pressure Can Chicken Tools You’ll need a basic canning utensil kit that has a jar lifter, a debubbler wand, and a funnel. Pressure Canner Because meat is a low-acid food, you cannot water bath can it. You’ll need to use a pressure canner, not to be confused with a pressure cooker. These are not interchangeable! You cannot pressure can using an InstantPot. I have a 23-quart Presto Pressure Canner. I ordered an additional canning rack so that I could run a max-load of 18 pints at a time. Jars, Lids, and Rings Of course, you’ll need jars to can the chicken. I have used brand-name jars and no-name jars, and they both work just the same. Lids, however, are a very different story. Don’t go cheap when it comes to lids! Save those cheap lids for vacuum sealing or craft projects. The last thing you want is to open your canner and see your lids have failed. I’ve been there and trust me, it's not a good time. My absolute favorites are the For Jars lids, and a close runner-up is Ball brand lids. I’m not affiliated with either brand. When it comes to rings, you can use the cheap ones that come with the no-name jars as long as they are not dented, rusted, or in some other way compromised. Prepare for Canning: To prepare jars for canning, I like to place my clean, room-temperature jars into my canning pot with room-temperature water. I allow my jars and water to come to the same temperature at the same time. You don’t want boiling water; you’re just heating everything up at this point. Place a clean kitchen towel on the counter space where you intend to place your hot jars once removed from the canner. If the kitchen towel is on the thin side, like a flour sack, double up your towels. Once your chicken is ready for canning, carefully remove the jars from the pot using your canning jar lifter and empty the hot water back into the pot. Place the hot jars on the prepared kitchen towel and begin adding the meat to the jars. Advertisement Helpful Tips for Pressure Canning Chicken Fresh vs. Store-Bought. If you’re using your own chickens that you’ve butchered, it's important to dress them and let them chill for 6 to 12 hours before you start canning. If you're using store-bought chicken, it's already been dressed and chilled, so you can skip that process. You want to ensure the chicken is completely thawed before you begin the canning process. Pressure Canner. Water bath canning is not an approved safe method for meat. It is absolutely essential to use a pressure canner. Bones. If you choose to keep the bones in, you will have to cut the chicken pieces up before canning and make sure you can get those pieces to fit into the jars. Seasonings. I like to can our chicken plain with just a little salt. You can certainly add a variety of seasonings, but keep in mind that the canning process may alter the taste. Liquid. The liquid in the final product is safe to consume. You have essentially made a chicken broth. Siphoning. Loss of liquid may occur during the canning process, which is normal. If there is any meat above the liquid in your jars, it may become slightly discolored but will still be safe to eat. Questionable. When in doubt, throw it out. Botulism can’t be seen or smelled. If your canned chicken doesn’t look or smell right when you’re ready to consume it, toss it out. For more information on safe canning, check out the National Institute of Food and Agriculture. Let’s Get Started! What Are The Approved Methods for Home Canning Chicken There are two approved methods for canning chicken. I personally prefer the Hot Pack Method. Hot Pack – Boil, steam, or bake meat until about two-thirds done. Add 1 teaspoon salt per quart to the jar, if desired. Fill jars with pieces and hot broth, leaving 1 inch headspace. Raw Pack – Add 1 teaspoon salt per quart, if desired. Fill jars loosely with raw meat pieces, leaving 1 inch headspace. Do not add liquid. How Long to Process Home-Canned Chicken For jars without bones (both hot and raw pack methods), process pints for 75 minutes and quarts for 90 minutes For jars with bones (both hot and raw pack methods), process pints for 65 minutes and quarts for 75 minutes For Dial-gauge pressure canners, process jars at 11 pounds pressure (altitudes of 0 to 2,000 ft), or at 12 pounds pressure (altitudes of 2,001 to 4,000 ft). For Weighted gauge pressure canners, process jars at 10 pounds pressure (altitudes of 0 to 1,000 ft), or at 15 pounds pressure (altitudes above 1,000 ft). What to Do After the Pressure Canner Process Once your chicken has completed the processing time at the proper pressure, turn off the burner and allow the pressure to drop back down to zero. Do not remove the pressure regulator until the pressure is back to zero. Carefully remove the pressure regulator and the canning lid. Remove the lid from the canner completely. Allow the jars to rest in the pot for about 5-10 minutes. This will allow them to adjust to having the lid taken off the canner. Carefully remove the jars from the canner using your canning jar lifter and place them on the prepared kitchen towel. Allow the jars to rest on the counter for 24 hours and listen for pops of the lids (my favorite part!). Once the jars have completely cooled and rested for 24 hours, remove the rings from the jars and gently tap the center of the canning lid on each jar. If the lid pops back up, your lid did not seal properly, unfortunately. It happens! If it's just one jar, place that one in the refrigerator and use it within a couple of weeks. If it's several jars, remove all of the lids, wipe the rims of the jars with vinegar, add new lids, and reprocess them again in the canner. If your jars are all sealed properly (YAY!), use soap and warm water to wipe the outside of the jars before storing. More Home Food Preservation Five Resources for Home Food Preservation Harvest Right Freeze Dryer Review Home Canned Ground Beef Home Canned Chili Con Carne Home Canned Chicken Stock How to Store Home-Canned Chicken Label and store the jars in a dark, cool cabinet, basement, or cellar. How Long Does Home-Canned Chicken Last? Properly prepared and stored, canned chicken can last about 18 months. The integrity of the seal may begin to deteriorate after that. Want to help a small family business in a big way? Share this recipe with someone who loves delicious, homemade food as much as you do! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. 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These classic homemade fudge brownies, with their indulgent toppings, are sure to impress. Whether for a special occasion or simply to satisfy a sweet craving, they are a perfect choice! Jump to Recipe If you’ve been on the hunt for the perfect brownie recipe that promises an indulgent experience with its rich, gooey texture, topped with a luscious caramel drizzle and crunchy chopped pecans, your quest ends here! These homemade brownies are a delightful departure from store-bought mixes, offering a depth of flavor and a melt-in-your-mouth quality that is simply unmatched. Each bite reveals a sumptuous chocolate richness that envelops your palate, making it a beloved classic among dessert lovers. The combination of the fudgy interior and the sweet, buttery caramel creates a harmonious balance, while the pecans add a satisfying crunch, elevating this timeless treat to new heights. Prepare to be captivated by the intense chocolate flavor and the luxurious texture that will have you reaching for seconds, or even thirds! What You’ll Need to Make Classic Homemade Fudge Brownies Butter. We love the richness that real butter adds to baked goods. Using high-quality butter helps the brownies to have a moist and soft consistency. Sugar. I use standard granulated sugar. Eggs. Whole large eggs, best at room temperature. All-Purpose Flour. I used organic, unbleached all-purpose flour for this recipe, but you could certainly use a gluten-free option. To ensure accurate flour measurements, use a spoon to add the flour to your measuring cup and level it off with a flat edge, like the back of a butter knife. Cocoa Powder. To give your brownies a rich, dark color, use a high-quality, natural, unsweetened Dutch-processed cocoa powder. Chocolate Chips. I opt for semi-sweet chocolate, but you could also use dark or milk chocolate. Salt. A simple pantry staple that will enhance the taste and flavor while also balancing the sweetness. Vanilla Extract. I highly recommend making your own extracts or purchasing an organic high-quality one. Helpful Tips for Making Classic Homemade Fudge Brownies Don’t Overmix. When combining dry and wet ingredients, mix until just combined. Overmixing can lead to denser brownies. Right Saucepan. When making the caramel drizzle, use a heavy-bottomed saucepan. This will help to distribute the heat evenly and prevent the sugar from burning. Be Patient. Stir the sugar continuously and watch closely as sugar can burn quickly once it starts to melt. Where to Find High-Quality and Organic Baking Supplies? I’m so glad you asked! Check out my friends over at Country Life Natural Foods. Their high-quality products are purchased from farmers, and their mission is to offer simple and affordable options that take the guesswork out of eating healthily. I love that they sell in bulk as well as smaller quantities directly to my door because this Momma is busy! Try out Country Life Natural Foods for yourself and have high-quality and organic goods sent directly to your door. Let them know I sent you, and get 10% off your order using my affiliate code: THEAZALEAHOMESTEAD Advertisement Craving More Decadent Desserts? Mint Chocolate Fudge Vanilla Sour Cream Pound Cake Homemade Peanut Butter Cups Vanilla Hazelnut Cake Raspberry Lime Cheesecake Rocky Road Brownies Classic Carrot Cake with Cream Cheese Frosting Strawberry Lemonade Lush Key Lime Pie Ingredients Brownie 2 sticks unsalted butter 2 Cups sugar 4 large eggs 1 Cup all-purpose flour 1 Cup unsweetened Dutch-processed cocoa powder ½ teaspoon salt 1 teaspoon vanilla extract ¾ Cup Semi-Sweet Chocolate Chips Caramel Drizzle Ingredients 1 Cup sugar 6 Tablespoons unsalted butter, room temperature ½ Cup heavy cream 1 teaspoon vanilla extract Pinch of salt Topping 1 Cup chopped pecans Directions Brownie Preheat oven to 350°F. Grease a 9x13-inch baking pan with non-stick spray or line it with parchment paper for easy removal. In a medium saucepan over low heat, melt 2 sticks of unsalted butter. Remove from heat and stir in 2 cups of sugar until well combined. Add 4 large eggs one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract. In a separate bowl, sift together 1 cup all-purpose flour, 1 cup cocoa powder, and ½ teaspoon salt. Gradually add the dry mixture to the wet ingredients, stirring until just combined. Gently fold in ¾ cup chocolate chips. Pour the batter into the prepared baking pan, spreading it evenly. Bake for 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Do not overbake. Allow the brownies to cool in the pan on a wire rack. Caramel Drizzle In a medium saucepan over medium heat, add 1 cup sugar. Stir constantly until the sugar melts and turns into a rich amber color. Carefully add 6 Tablespoons of unsalted room-temperature butter, stirring until fully melted and combined with the sugar. Be cautious, as the mixture will bubble up. Slowly pour in ½ cup heavy cream while stirring. Continue to stir until the caramel is smooth. Remove from heat and stir in 1 teaspoon vanilla extract and a pinch of salt. Once the brownies and caramel have cooled, drizzle the homemade caramel sauce generously over the top of the brownies. Sprinkle with chopped pecans for added crunch and flavor. How to Store Classic Homemade Fudge Brownies Brownies can be stored in an airtight container at room temperature for 3 days or stored in the fridge for up to 5 days. How to Freeze Classic Homemade Fudge Brownies Store completely cooled brownies in an airtight freezer-safe storage bag or container for up to 3 months. When ready to eat, thaw in the refrigerator overnight. If desired, warm in microwave for 20-30 seconds or until heated through. Want to help a small family business in a big way? Share this recipe with someone who enjoys delicious homemade food as much as you do! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here to sign up for our newsletter today! Advertisement

This delicious recipe combines the rich flavors of smoky ham with the creamy texture of great northern beans, creating a warm and satisfying meal that's perfect for any day of the week. Jump to Recipe February is just around the corner, bringing with it another chilly month. This comforting soup is not only tasty but also simple to prepare, satisfying, and packed with nutrients. Whether you're dishing it out for a family gathering or savoring it during a quiet evening at home, this soup is guaranteed to warm you up and satisfy your hunger. Why You’ll Love this Slow-Cooker Ham and Bean Soup Easy. Simple ingredients make simple work, making this dish come together in no time. Budget-Friendly. Whether you’re feeding just a few or a large crowd, this soup is easy on the wallet. Flavorful. Layers and layers of flavor create a hearty soup that soothes the soul. How to Serve Slow-Cooker Ham and Bean Soup I like to serve this creamy soup over warm white rice with a side of homemade bread. Garlic and Herb Sourdough Boule Jalapeño Cheddar Cornbread Honey Butter Yeast Rolls Sourdough Discard Cheddar Garlic Drop Biscuits Helpful Tips for Making Slow-Cooker Ham and Bean Soup Beans. No dried beans on hand? Use 3 cans of rinsed and drained great northern, navy, or cannellini beans instead. Baking Soda. Adding about ½ teaspoon per pound of beans can help them cook faster and more evenly, as well as retain their color. It also reduces gas-producing compounds. Low & Slow. I prefer to cook this soup in my slow cooker on the LOW setting. I find that the beans become the perfect creamy texture. Advertisement Want More Delicious Soup Recipes? Cheddar Broccoli Soup Creamy Chicken Pot Pie Soup Mobile Bay Style Gumbo Vegetable Beef Soup Creamy Loaded Potato Soup Comfy-Cozy Slow Cooker Chili Ingredients 1-pound dried Great Northern beans 1 pound ham, smoked and diced 8 cups Homemade Chicken Stock 1 large white onion, diced 2 medium carrots, shredded 2 celery stalks, thinly sliced 6 cloves garlic, minced 2 bay leaves 2 teaspoons of dried thyme 1 teaspoon ground black pepper ½ teaspoon dry mustard powder ½ teaspoon salt ½ teaspoon baking soda 3 Tablespoons unsalted butter 2 Tablespoons dried parsley Directions Rinse 1 pound of dried Great Northern beans thoroughly under cold water. Place them in a large bowl, cover with water, and soak overnight or at least 8 hours. Drain and rinse the soaked beans before using them in the recipe. To a 6-quart slow-cooker, add 1 pound soaked and rinsed beans, 1 large diced white onion, 2 medium shredded carrots, 2 thinly sliced celery stalks, 6 cloves of minced garlic, 2 bay leaves, 2 teaspoons dried thyme, 1 teaspoon ground black pepper, ½ teaspoon salt, ½ teaspoon dry mustard powder, and ½ teaspoon baking soda. Add 1 pound of smoked diced ham to the beans and vegetables in the slow-cooker. Pour in 8 cups of Homemade Chicken Stock Cover and cook on LOW heat for 6-7 hours or on HIGH heat for 3-4 hours, or until the beans are tender and the flavors have melded together. Once the beans are tender, remove the bay leaves from the slow cooker. Add 3 Tablespoons of unsalted butter and 2 Tablespoons of dried parsley. Gently stir until butter is melted. Serve soup on its own or over warm rice. How to Store Slow-Cooker Ham and Bean Soup Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. How to Freeze Slow-Cooker Ham and Bean Soup Store in a freezer-safe airtight container and use within 3 months. When ready to eat, thaw soup overnight in the refrigerator and reheat on the stovetop over medium-low heat until completely heated through. Want to help a small family business in a big way? Share this recipe with someone who loves delicious homemade food as much as you do! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here to sign up for our newsletter today! Advertisement

This delicious recipe combines the savory flavors of roasted cabbage, crispy bacon, and a rich & creamy garlic Dijon sauce. It's a simple yet elegant dish perfect for any occasion. Jump to Recipe When you think of a "steak," your mind might immediately conjure images of a juicy slab of meat sizzling on the grill. However, prepare to have your perspective transformed once you experience the delightful flavors of roasted cabbage steaks. These hearty, thick slices of cabbage, when seasoned and roasted to perfection, develop a rich, caramelized exterior that rivals any traditional steak. The natural sweetness of the cabbage shines through, complemented by a variety of simple spices that elevate the dish to new heights. Whether you're a devoted carnivore or simply looking to explore some plant-based options, these roasted cabbage steaks will have you singing their praises and reconsidering what it means to enjoy a satisfying meal. Why You’ll Love This Roasted Cabbage Steaks Recipe Budget-Friendly. Even when purchased out of season, cabbage is an affordable staple. Easy. With minimal effort, you’ll be ready to serve in no time! Elegant. Whether it’s a busy weeknight or an elegant dinner party, this dish looks impressive. How to Serve Roasted Cabbage Steaks with Bacon and Cream Sauce These roasted cabbage steaks pair beautifully with Lemon Thyme & Garlic Roasted Chicken or with my Grilled Pork Chops with Asian Plum Sauce. Helpful Tips for Making Roasted Cabbage Steaks Choosing Cabbage. Look for cabbage that is tight and compact with few loose leaves and feels heavy for its size. Salt. Salt is essential for flavor, and it can help mask the bitterness of cabbage. Bacon Fat. Don’t discard the bacon grease; it adds an extra layer of flavor to the cream sauce. Crispy Edges. For extra crispy edges, broil the cabbage steaks for 2 to 3 minutes after roasting. Advertisement How to Cut Cabbage Into Steaks First, you’ll want to remove any discolored or loose outer leaves from the cabbage. Use a sharp knife to trim the bottom of the core to create a flat base. Hold the cabbage in place on your cutting board, then slice the cabbage vertically into 1-inch-thick slices. If the cabbage steaks become a little unraveled during cutting, just press the leaves close together and form them into disks. Try These Delicious Vegetable Dishes Roasted Brussels Sprouts with Bacon and Balsamic Glaze Cauliflower Au Gratin Sauteed Sugar Snap Peas Made-From-Scratch Green Bean Casserole Spicy Italian Roasted Carrots Parmesan Herb Roasted Potatoes Simple Sauteed Green Beans Creamy Corn Au Gratin Ingredients 1 large head of cabbage, sliced into 1-inch-thick steaks 4 Tablespoons Garlic & Cayenne Infused Olive Oil ¼ teaspoon onion powder ¼ teaspoon ground black pepper ½ teaspoon salt 6 slices thick-cut bacon 1 cup heavy cream 3 cloves garlic, minced 1 Tablespoon Dijon mustard 1 Tablespoon fresh lemon juice ¼ cup fresh Parmesan, finely shredded Directions Preheat your oven to 400°F. Slice the cabbage into 1-inch-thick steaks. Place them on a baking sheet lined with parchment paper. Drizzle the cabbage steaks with 4 Tablespoons of Garlic & Cayenne Infused Olive Oil and season with 1/4 teaspoon each of onion powder and ground black pepper, and ½ teaspoon salt on both sides. Roast in the preheated oven for 25-30 minutes or until the edges are crispy and the cabbage is tender. While the cabbage is roasting, begin cooking 6 slices of thick-cut bacon. In a skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon from the skillet and set aside, leaving the bacon fat in the skillet. In the same skillet, add 3 cloves of minced garlic and sauté for about 1 minute or until fragrant. Stir in 1 cup of heavy cream and bring to a gentle simmer. Whisk in 1 Tablespoon Dijon mustard and 1 Tablespoon lemon juice. Cook for 3-4 minutes until the sauce thickens slightly. Season with salt and pepper to taste. Place the roasted cabbage steaks on a serving platter. Drizzle the cream sauce generously on top of the roasted cabbage steaks. Top with cooked crumbled bacon and finely shredded Parmesan cheese. How to Store Roasted Cabbage Steaks with Bacon and Cream Sauce Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, bake them in a 350°F oven for approximately 25 minutes or until warmed through completely. Want to help a small family business in a big way? Share this recipe with someone who enjoys delicious homemade food as much as you do! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here to sign up for our newsletter today! Advertisement

As we eagerly anticipate a bountiful spring and summer, it's essential to take advantage of the slower-paced winter days by preparing for the upcoming canning season. One crucial task during this time is conducting an inventory of your canning pantry. This practice ensures you are ready for a productive and organized canning season ahead. Jump to Resource List I know most of us are dealing with this historic winter storm, and spring seems like light-years away. I get it. But there are things to be done, friend, and now is the time! Have you checked your food supplies lately? Did you join in the Three Rivers Pantry Challenge, and now your shelves are looking a little empty? Then you definitely need to do a quick inventory and start planning for spring. Don’t worry! I’m here to help, and I have lots of resources and printables to help guide you if you’re new to home food preservation. So, let’s get started! What Is Canning Season? If you're a newbie to home food preservation, you may be asking yourself, “What is Canning Season anyway?” Canning season typically refers to the time of year when fruits and vegetables are at their peak ripeness, making them perfect for preserving. This period generally occurs during late spring, summer, and early fall. By canning during these months, you capture the fresh flavors of the season to enjoy throughout the year. Benefits of Preparing for Canning Season Even before I ventured into home canning, conducting a pantry inventory each February was a standard practice. This inventory provides several benefits: Awareness of Stock: Knowing what you have on hand prevents unnecessary purchases and helps identify what needs replenishing. Reduction of Waste: Use up items that are nearing expiration or have been pushed to the back of the pantry. Preference Evaluation: Determine which items your family enjoys the most and which ones can be reduced or eliminated. Advertisement What Are Trusted Sources for Home Canning & Food Preservation Home canning requires precision and safety. Use recipes tested and approved by the United States Department of Agriculture. The National Center for Home Food Preservation offers invaluable guides, especially for beginners. Ball Mason Jars has instructions and delicious recipes available on their website. Where To Store Home-Canned Food Preparation is key to a successful canning season. The first thing you want to evaluate is your storage conditions. Where are you planning to store your preserved food? You want to ensure it's a cool, dark place. This can be a cellar, a basement, or a closet pantry. How to Inventory Home-Canned Food Once you know where you will be storing your home-canned food, you’ll want to do an inventory of your current food. You can grab our free printable Home Canning Inventory Sheet or a simple notebook to keep track. If you're new to home canning, take a look at your current supply of canned food. What is it that you typically buy from the grocery store and want to replace with home canning? Vegetables, beans, fruit, jams, jellies, soups, and even meat can be home canned! If you’re a pro at home canning, take a look at what’s left on your shelves. Is there something you enjoyed but simply forgot about? Is there anything you didn’t like and could gift to someone else? Is there something you ran out of quickly and want to have more of this time around? How to Check Home-Canned Food For Spoilage When reviewing your inventory, pay careful attention to each jar. Check that all lids are properly sealed. If a seal is broken, discard the jar. Examine the color and smell of the contents. Discard any jars that appear spoiled. Follow the US Food and Drug Administration guidelines for discarding spoiled products correctly. Other Areas to Prepare for Canning Season Besides food inventory, winter is an excellent time to evaluate your canning supplies. Ensure you have all necessary equipment, such as jars, lids, and canning tools. For more information on preparing your supplies, you can read more at Penn State Extension. If you’re interested in home food preservation, you’re likely interested in gardening or shopping at local farms and farmers' markets. Winter is a great time to plan your spring garden; purchase needed supplies, start your seeds indoors, and check in with local farms about their opening date for the season. Need help planning your garden? Keep track of expenses, inventory, layout, succession planting, and more with our 20-Page Printable Garden Planner! Whether you're new to home canning or a seasoned pro, I hope these tips prove helpful as you embark on your canning journey this season. Home Canning & Food Preservation Resources United States Department of Agriculture Ball Mason Jars US Food and Drug Administration Penn State Extension Visit Our Online Store for Printable Resources Kitchen Measurement Conversions Sheet (FREE!) Home Canning Inventory Sheet (FREE!) 20-Page Printable Garden Planner 20-Page Food Inventory Printable Pack 10-Page Home Management Printable Pack Interested In Home Freeze-Drying? Check out my review of the Harvest Right Home Freeze Dryer! Want to help a small family business in a big way? Share our website with someone who enjoys delicious homemade food! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. 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Soft, with a chewy texture and versatile nature, they can be enjoyed with a variety of toppings or simply toasted with a pat of butter. Jump to Recipe These delicious Easy Homemade English Muffins are soft, airy, and wonderfully fluffy, making them a perfect addition to your morning breakfast. Y’all know how I feel about homemade versus store-bought, and these beauties are no exception! Whether you’re a newbie in the kitchen or an old “pro” like me, this recipe is for you. Why You’ll Love This Easy Homemade English Muffin Recipe Easy. In just a few simple steps, you’ll have fresh, homemade English Muffins ready in no time! Budget-Friendly. Just a few basic pantry staples keep this recipe super affordable. Meal Prep. Make a batch or two at one time to store some in the freezer for later. They freeze beautifully! How to Serve Easy Homemade English Muffins The sky's the limit when it comes to serving these tasty bites! Make a mouthwatering Bacon, Egg, and Cheese sandwich, top them off with a delicious homemade spread like Homemade Peach Butter or Homemade Satsuma Jelly, or keep it simple with a pat of fresh butter. Helpful Tips for Making Easy Homemade English Muffins Not Too Hot. Ensure the milk is warm but not hot, as too high a temperature can kill the yeast. Wait For It. Create those tasty nooks and crannies by letting the dough proof for up to 8 hours. This will also help to create an even better flavor! No Time To Wait? The dough can be proofed in about an hour, depending on how warm your kitchen is. Cornmeal Coating. Sprinkle the top and bottom of your English Muffins with fine cornmeal before cooking, for a crispy textured crust. Flip It. You’ll know the English muffins are ready to be flipped when the tops are dry and lack any wet or shiny spots. They’ll noticeably puff up in the pan and should maintain that puffed appearance. Advertisement Hungry for More Bread Recipes? Easy Buttermilk Biscuits Sourdough Discard Cheddar Garlic Drop Biscuits Garlic and Herb Sourdough Boule Honey Butter Yeast Rolls Yield: Approximately 12 muffins Ingredients 4 Cups all-purpose flour 2 ¼ teaspoons active dry yeast 1 Tablespoon sugar 1 ½ cups warm buttermilk 4 Tablespoons unsalted butter, softened 1 teaspoon salt ¼ cup Cornmeal 1 Tablespoon olive oil Directions In a large bowl, dissolve 2 ¼ teaspoons of active dry yeast and 1 Tablespoon sugar in warm buttermilk. The buttermilk should be approximately 110°F. Allow this mixture to rest for approximately 5 minutes or until it's frothy. Add 4 Tablespoons of softened unsalted butter and 1 teaspoon of salt to the mixture, stirring until the butter is melted and well combined. Gradually add in the 4 cups of all-purpose flour, mixing until a soft dough forms. You may need a little more or less flour depending on the humidity. Turn the dough out onto a floured surface and knead for approximately 5-7 minutes or until it becomes smooth and elastic. Lightly grease a large bowl with olive oil. Place the dough into the greased bowl, cover it with a damp cloth, and let it rise in a warm place for approximately 1 to 1 ½ hours or until it has doubled in size. Punch down the dough and roll it out to about 1/2 inch thick. Use a round cutter (about 3 inches in diameter) to cut out circles of dough. Dust a baking sheet with cornmeal and place the cut circles on it, dusting the tops with more cornmeal. Cover with a dry cloth and let them rise again for about 30 minutes. Preheat a griddle or large skillet over medium-low heat. Once hot, gently place the muffins on the griddle without crowding them. Cook for about 7-10 minutes on each side, or until they are golden brown and cooked through. Adjust the heat if they're browning too quickly. Allow the English Muffins to cool completely on a wire rack. Once cooled, split them open with a fork to reveal their signature nooks and crannies. How to Store Easy Homemade English Muffins Store leftovers in an airtight container at room temperature for up to 5 days. How to Freeze Easy Homemade English Muffins Store prepared, completely cooled, and sliced English Muffins in a freezer-safe storage bag for up to 2 months. To reheat, thaw at room temperature and then reheat in a toaster, air fryer, or oven. Want to help a small family business in a big way? Share this recipe with someone who enjoys delicious homemade food as much as you do! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here to sign up for our newsletter today! Advertisement

Soft, golden, and fluffy, these homemade buns are quick and easy to make for your next burger night. Jump to Recipe I know what you’re thinking. “It’s a busy weeknight, and I just need to get food on the table so that I can do the long list of other things before I crash for the night.” Me too, friend. Me too. For nights like that, I highly recommend you try one of my 30 Minute Meals like Cheesy Beef & Noodles or Sweet and Sour Orange Chicken. But hear me out. Homemade bread. Specifically, homemade hamburger buns. This is what you needed on this busy evening. You could have had a delicious, juicy hamburger or a tender fried chicken sandwich. But you can’t. Why? Because you didn’t make these homemade hamburger buns. I’m not judging. Truly. But as the late, great Maya Angelou taught us, now that we know better, we can do better, right? So, let’s get started! Why You’ll Love These Homemade Hamburger Buns Easy. Even if you’re a novice baker, this is an easy-to-follow recipe. No Junk. Unlike some store-bought options, there are no junk ingredients in this recipe. Freezer-Friendly. These homemade buns freeze beautifully and are perfect for meal prep. How to Serve Homemade Hamburger Buns Not only are these delicious buns the perfect vessel for a mouthwatering Greek Burger, but they're great for Smokey Sloppy Joes or make a giant version of my Cajun Turkey Sliders! Advertisement Helpful Tips for Making Homemade Hamburger Buns Check the Yeast. Ensure your yeast is fresh and active by checking the expiration date and testing it in warm water before use. Water Temperature. Use warm, not hot, water to activate the yeast, as too high a temperature can kill it. Kneading. Knead the dough until it's smooth and elastic to develop the gluten properly, which contributes to a nice texture. Rising Time. Allow enough time for the dough to rise properly at each step, as this affects the buns' final texture and flavor. More Homemade Bread Recipes Sourdough Discard Cheddar Garlic Drop Biscuits Garlic and Herb Sourdough Boule Jalapeño Cheddar Cornbread Honey Butter Yeast Rolls Easy Buttermilk Biscuits Ingredients 3 ½ cups organic all-purpose flour 2 ¼ teaspoons active dry yeast 1 cup warm water (about 110°F) 2 Tablespoons unsalted butter, softened 2 Tablespoons sugar 1 large egg 1 ½ teaspoons salt Sesame seeds (optional) Directions In a small bowl, combine 1 cup warm water, 2 ¼ teaspoons of yeast, and 2 Tablespoons sugar. Stir gently and let it sit for approximately 5 minutes or until the mixture becomes frothy. In a large mixing bowl, combine 3 ½ cups of flour and 1 ½ teaspoons of salt. Add the frothy yeast mixture, 2 Tablespoons softened butter, and 1 large egg to the dry ingredients. Mix until a dough begins to form. You can use a stand mixer with a dough hook or mix by hand. Turn the dough out onto a floured surface and knead it for about 8-10 minutes until it becomes smooth and elastic. Place the kneaded dough into a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1-2 hours, or until it doubles in size. Once the dough has risen, punch it down to release the air. Divide the dough into 8 equal pieces and shape each piece into a ball. Place the shaped dough balls onto a baking sheet lined with parchment paper. Cover the dough balls with a kitchen towel and let them rise for another 30 minutes, until they have doubled in size again. Preheat your oven to 375°F. If desired, brush the tops of the buns with a bit of beaten egg for a shiny finish and sprinkle with sesame seeds. Bake the buns in the preheated oven for 15-18 minutes, or until golden brown. Remove from the oven and allow them to cool on a wire rack. How to Store Homemade Hamburger Buns Store completely cooled leftover hamburger buns in an air-tight container at room temperature for up to 3 days. How to Freeze Homemade Hamburger Buns Store completely cooled buns in an air-tight freezer-safe bag. Remove as much air as possible from the bag. Use within 2 months for the freshest taste. Want to help a small family business in a big way? Share this recipe with someone who needs a nudge to make their own homemade hamburger buns. Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here to sign up for our newsletter today! Advertisement

This simple and flavorful salad is filled with freshly shredded Brussels sprouts and kale, perfectly toasted almonds, and a zingy lemon-garlic vinaigrette, then topped with freshly grated Parmesan cheese. Jump to Recipe Friends, I have a confession to make. I have been bringing a home-made salad to work for lunch every day. For 2 years. Now, you may be thinking that’s not so bad. But I should explain that it has been the same salad, same ingredients, same dressing. For TWO YEARS. Every day. Monday through Thursday. And while this is the least of my dietary sins, it has become, well, boring. It’s time for a change, and this salad is just what I needed! As a true friend, I should tell you: you need this salad too. Why You’ll Love This Brussels Sprouts and Kale Salad Budget. With affordable greens as the base, this salad makes a wallet-friendly option for an elegant side, main course, or a brown-bag lunch! Make Ahead. The greens are hardy and can hold up to the vinaigrette, so making it a day in advance can enhance the flavors. Customize. Add tasty toppings like bacon, dried cranberries, or fresh apple slices to make this your own. How to Serve Brussels Sprouts and Kale Salad This salad is delicious enough as a light main course, or can be paired alongside a delicious Lemon Thyme and Garlic Roasted Chicken and Easy Homemade Macaroni & Cheese, or as an appetizer before Chicken Parmesan Pasta and Garlic and Herb Sourdough Boule. Helpful Tips for Making Brussels Sprouts and Kale Salad A Little Massage: De-stem and chop the kale, then massage it with a little olive oil, lemon juice, or salt for 1-2 minutes until it turns dark green and tender. Finely Shred. For the Brussels sprouts, use a mandoline or the slicing blade of a food processor for the finest texture to slice them as thin as possible. Let It Marinate: Allow the dressed salad to sit for at least 10–20 minutes (or up to a few hours) before serving to let the flavors meld and the veggies soften. Advertisement Hungry for More? Simple Sauteed Green Beans Creamy Corn Au Gratin Spicy Italian Roasted Carrots Buttermilk Fried Okra Garlic Parmesan Roasted Cauliflower Ingredients Salad 1 pound of Brussels sprouts, trimmed and thinly sliced 1 bunch of Tuscan or Dinosaur kale, stems removed and leaves thinly sliced ½ Cup of Parmesan cheese, freshly grated 1/3 Cup of slivered almonds, lightly toasted Dressing 1 Tablespoon white wine vinegar ¼ cup infused oil 1 teaspoon Dijon mustard Juice of one lemon 1 teaspoon lemon zest 1 teaspoon garlic powder ½ teaspoon sweet Italian basil ½ teaspoon Italian oregano ½ teaspoon lemon thyme ½ teaspoon salt ¼ teaspoon ground black pepper Directions Begin by washing 1 pound of Brussels sprouts and 1 bunch of kale thoroughly. Remove the stems from the kale and slice both the kale and Brussels sprouts thinly. In a small, dry skillet over medium heat, toast 1/3 cup slivered almonds until they're golden brown. This should only take approximately 3-5 minutes. Be sure to stir them frequently to avoid burning. Once toasted, set them aside to cool. In a small bowl or resealable container such as a mason jar, add 1 Tablespoon white wine vinegar, ¼ cup Cayenne and Garlic Infused Oil, 1 teaspoon Dijon mustard, the juice of one large lemon, 1 teaspoon lemon zest, 1 teaspoon garlic powder, and ½ teaspoon each of sweet Italian basil, Italian oregano, lemon thyme, and salt, and ¼ teaspoon ground black pepper. Seal the jar and shake vigorously until all ingredients are incorporated. Taste and adjust for seasonings. In a large salad bowl, combine the sliced Brussels sprouts, kale, and toasted almonds. Drizzle the dressing over the salad and toss to combine, ensuring all the ingredients are well coated. Sprinkle ½ cup freshly grated Parmesan cheese over the top of the salad and gently toss again to incorporate it throughout. Let the salad sit for about 10 minutes before serving. This allows the flavors to meld together and the kale to soften slightly. How to Store Brussels Sprouts and Kale Salad Undressed salad can be stored in an airtight container in the refrigerator for up to 5 days. Dressed salad should be used within 1-2 days. Want to help a small family business in a big way? Share this recipe with someone who needs to change up their brown bag lunch, as I did! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here to sign up for our newsletter today! Advertisement

Elevate the flavor, nutrition, and overall depth of your homemade meals with a rich beef broth crafted from scratch. This comforting beef broth recipe is simple to prepare in a slow cooker, allowing you to enjoy a warm and nourishing addition to your culinary creations with minimal effort. Jump to Recipe Beef stock is a nutrient-rich powerhouse for your health, aiding digestion, reducing inflammation, fighting infections, and supporting strong bones and joints. Unlike those found in the grocery store, homemade beef stock uses quality ingredients and has a much richer flavor. Making your own beef stock is easy and affordable. Let’s get started! Why Can Your Own Homemade Beef Stock Easy to Prepare. Even if you’re new to preserving food, canning homemade stock is super easy to do! Just a few steps are all it takes to get delicious, nutrient-rich beef stock on your pantry shelves in no time. No Junk. Unlike the questionable stuff sold in the cans at the supermarket, home-canned beef stock actually tastes pretty darn good. Probably because you are selecting high-quality ingredients. It Saves Freezer Space. Home canning is a great way to preserve food and make room in your freezer. It’s Emergency Ready. If there's a weather emergency like a big snowstorm or hurricane, you'll likely lose power or have to evacuate your home. Having shelf-stable, home-canned food items may quite literally become a lifesaver! How to Use Home-Canned Beef Stock Homemade stocks can help to provide layers of flavor and nutrition in simple ingredients such as rice and pasta. It can also be the base of cozy Soups and Casseroles. What’s The Difference Between Broth and Stock Beef stock is created by gently simmering beef bones, along with vegetables and meat, in water for an extended period. This process allows for the extraction of nutrients from the bones and flavors from the meat and vegetables, resulting in a rich, hearty broth. In contrast, beef broth is made by cooking beef meat for a shorter duration, yielding a lighter liquid. Broth often includes more seasonings, which contribute to its higher sodium content. Helpful Tips for Making Home-Canned Beef Stock Know Your Canner. Read over your manufacturer’s booklet prior to canning to ensure you operate it properly. Stick to the Plan. This recipe is primarily based on the recommendations from the NATIONAL CENTER FOR HOME FOOD PRESERVATION. Adding or omitting certain ingredients could affect the safety of the finished product. Use the Correct Canning Method. This recipe uses low-acid foods and is therefore not considered safe for water-bath canning. You must use a pressure canner to ensure a safely canned product. Advertisement Equipment Needed to Pressure Can Homemade Beef Stock Tools. You’ll need a basic canning utensil kit that has a jar lifter, a debubbler wand, and a funnel. Pressure Canner. Because beef stock is a low-acid food, you cannot water bath can it. You’ll need to use a pressure canner, not to be confused with a pressure cooker. These are not interchangeable! You cannot pressure can using an InstantPot. I have a 23-quart Presto Pressure Canner. I ordered an additional canning rack so that I could run a max load of 18 pints at a time. Jars, Lids, and Rings. Of course, you’ll need jars to can the beef stock. I have used brand-name jars and no-name jars, and they both work just the same. Lids, however, are a very different story. Don’t go cheap when it comes to lids! Save those cheap lids for vacuum sealing or craft projects. The last thing you want is to open your canner and see your lids have failed. I’ve been there and trust me, it's not a good time. My absolute favorites are the For Jars lids, and a close runner-up is Ball brand lids. I’m not affiliated with either brand. When it comes to rings, you can use the cheap ones that come with the no-name jars as long as they are not dented, rusted, or in some other way compromised. How to Prepare for Pressure Canning To prepare jars for canning, I like to place my clean, room-temperature jars into my canning pot with room-temperature water. I allow my jars and water to come to the same temperature at the same time. You don’t want boiling water; you’re just heating everything up at this point. Place a clean kitchen towel on the counter space where you intend to place your hot jars once removed from the canner. If the kitchen towel is on the thin side, like a flour sack, double up your towels. Once your beef stock is ready for canning, carefully remove the jars from the pot using your canning jar lifter and empty the hot water back into the pot. Place the hot jars on the prepared kitchen towel and begin adding the stock to the jars. What to Do After the Pressure Canning Process Once your beef stock has completed the processing time at the proper pressure, turn off the burner and allow the pressure to drop back down to zero. Do not remove the pressure regulator until the pressure is back to zero. Carefully remove the pressure regulator and the canning lid. Remove the lid from the canner completely. Allow the jars to rest in the pot for about 5-10 minutes. This will allow them to adjust to having the lid taken off the canner. Carefully remove the jars from the canner using your canning jar lifter and place them on the prepared kitchen towel. Allow the jars to rest on the counter for 24 hours and listen for pops of the lids (my favorite part!). Once the jars have completely cooled and rested for 24 hours, remove the rings from the jars and gently tap the center of the canning lid on each jar. If the lid pops back up, your lid did not seal properly, unfortunately. It happens! If it's just one jar, place that one in the refrigerator and use it within a couple of weeks. If it's several jars, remove all of the lids, wipe the rims of the jars with vinegar, add new lids, and reprocess them in the canner. If your jars are all sealed properly (YAY!), use soap and warm water to wipe the outside of the jars before storing. Advertisement Yield: Makes about 8 (16 oz) pints or 4 (32 oz) quarts Ingredients 3-4 pounds beef bones, such as marrow bones, short ribs, oxtail, or knuckles 3 Tablespoons Cayenne and Garlic Infused Oil 5 quarts of water, plus more as needed 1 pound of vegetable scraps, such as onion peels, carrots, and celery 4 cloves garlic, whole 2 bay leaves 10 black peppercorns ¼ cup apple cider vinegar Directions Preheat oven to 425°F. Begin by roasting the beef bones in the oven for approximately 30-45 minutes. This step enhances the flavor of the broth. Place the roasted bones in a large slow cooker. Add 1 pound of chopped vegetables, 4 cloves of garlic, 2 Bay leaves, 10 black peppercorns, and ¼ cup apple cider vinegar. Cover everything with cold water. Simmer on LOW for at least 8-12 hours. For a richer flavor, you can simmer it longer. I typically let mine go for up to 24 hours. Once the stock has finished simmering, strain it through a fine mesh strainer or cheesecloth to remove solids. Let the strained stock cool and skim off any fat that rises to the surface. Using a ladle, fill the sterilized jars with the beef broth, leaving approximately 1 inch headspace at the top. This space is essential for creating a vacuum seal. Gently tap the jars or use a non-metallic spatula to remove any air bubbles trapped in the liquid. With a clean cloth and vinegar, wipe the rims of the jars to ensure a good seal. Any residue on the rim can affect the seal of the lid. Place the warmed lids on the jars and screw on the bands until they are fingertip tight. Place the filled jars into the pressure canner. Follow your pressure canner's instructions for adding the correct amount of water. Secure the lid accordingly. The NATIONAL CENTER FOR HOME FOOD PRESERVATION recommends that beef stock be processed at 10 pounds of pressure for 20 minutes if using pint jars, and 25 minutes for quart jars. Be sure to check your elevation levels to determine if your pressure and canning times are different. Once the processing time is complete, turn off the heat. Allow the canner to cool and depressurize naturally before removing the lid. Carefully lift out the jars using a jar lifter and place them on a towel to cool. After the jars have cooled completely, check the seals by pressing the center of each lid. If it doesn’t pop up, the jar is sealed properly. Wash the jars with warm, soapy water and dry completely. Label the jars with the date and contents, then store them in a cool, dark place. More Home Food Preservation How to Prepare for Canning Season Five Resources for Home Food Preservation Harvest Right Freeze Dryer Review Home Canned Ground Beef Home Canned Chili Con Carne Home Canned Chicken Stock Home Canned Chicken How to Store Home-Canned Beef Stock Label and store cleaned jars in a dark, cool cabinet, basement, or cellar. How Long Does Home-Canned Beef Stock Last? Properly prepared and stored, canned stocks can last about 18 months. The integrity of the seal may begin to deteriorate after that. How to Store Beef Stock Without Canning Skim the fat as previously directed. Store stock in an airtight jar or container in the refrigerator for up to 5 days. How to Freeze Beef Stock Without Canning To freeze the beef stock, use freezer-safe, airtight containers, leaving a 1” headspace to allow for expansion. Use within 3 months Reheat to 165°F before consuming. You can transfer to a saucepan and reheat from frozen. Want to help a small family business in a big way? Share this recipe with someone who loves delicious homemade food as much as you do! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here to sign up for our newsletter today! Advertisement

You're just three simple ingredients away from having delicious, pliable homemade corn tortillas on your dinner table! Jump to Recipe I’ve been wanting to try my hand at making my own corn tortillas for a while now. But when I saw Michelle over at More Than Farmers make tortillas from their own homegrown corn, I knew I needed to get into the kitchen and make my own! I was not disappointed. Not only is this three-ingredient recipe so simple to make, but these tortillas are also leaps and bounds above what you’ll find in your local grocery store! Why You’ll Love This Easy Homemade Corn Tortillas Recipe Budget-Friendly. Basic pantry staples keep this recipe super affordable. No Junk. Unlike store-bought tortillas, there’s no additional stuff. Easy. With just a few simple steps, you’ll have fresh, homemade corn tortillas on the table in no time! Helpful Tips for Making Homemade Corn Tortillas Check for Consistency. The dough should be smooth and slightly moist. Adjust with water or masa harina as necessary. Use a Scoop. For uniform, 5 to 6-inch tortillas, use a 2 Tablespoon cookie scoop to easily measure out the proper amount of dough. Parchment Paper. Use this to help keep the dough from sticking to your tortilla press or skillet when shaping. Wrap Them Up. Wrap the cooked tortillas in a clean kitchen towel. Not only will this help to keep them warm, but it will also keep them soft and pliable. How to Serve Homemade Corn Tortillas Use them as the vessel for Hatch Chile and Lime Chicken, or Slow Cooker Chili Lime Pork Carnitas, or with your favorite taco filling! Advertisement How to Make Tortilla Chips from Homemade Corn Tortillas Use a sharp knife to slice each day-old tortilla into six wedges. Place a heavy-bottom, high-sided skillet or Dutch oven over medium-high heat. Fill Dutch oven or skillet with 1/2 inch of a neutral oil such as avocado, olive, or vegetable. When oil has reached 350°F on an instant-read thermometer, carefully add tortilla triangles to the Dutch oven. The oil should sizzle and bubble when the tortillas are added. Fry the chips for approximately 2 minutes or until golden. Remove with a spider or a large, slotted spoon and transfer to a paper-towel-lined plate. Sprinkle with salt to your desired taste preference and serve warm. Ingredients 2 cups masa harina (corn flour) 1 ½ cups warm water ¼ teaspoon salt Directions In a large mixing bowl, combine 2 cups of masa harina and ¼ teaspoon salt. Gradually add 1 ½ cups of warm water, stirring with your hands or a spoon until a dough forms. The dough should be soft, not sticky, and should hold together when pressed. Knead the dough for about 2-3 minutes to ensure it's well-mixed and pliable. If the dough feels too dry, add a little more water, a tablespoon at a time. If it feels too sticky, add a bit more masa harina. Divide the dough into 12 equal portions and roll each portion into a ball. Cover the dough balls with a damp cloth to prevent them from drying out. Using a tortilla press, place a piece of plastic wrap or parchment paper on the press, then position a dough ball in the center. Cover with another sheet of plastic wrap or parchment paper, then press down firmly to flatten the dough into a thin, round tortilla. If you don't have a tortilla press, use a heavy skillet or a rolling pin. Heat a non-stick skillet or a cast-iron pan over medium-high heat. Carefully peel off the plastic wrap from the tortilla and place it on the hot skillet. Cook for about 30 seconds to 1 minute until the edges begin to lift and the surface shows some brown spots. Flip the tortilla and cook for another 30 seconds to 1 minute. As you cook each tortilla, place them in a clean kitchen towel to keep them warm and pliable. Want More Tex-Mex Inspired Recipes Homemade Pico de Galo Homemade Nacho Cheese Sauce Mexican Red Rice One Pan Tex-Mex Rice Casserole Slow Cooker Chili Lime Pork Carnitas Hatch Chile and Lime Chicken How to Store Homemade Corn Tortillas Store cooked tortillas in a sealed plastic bag or container in the refrigerator for up to 3 days. Reheat them in a skillet before serving. How to Freeze Homemade Corn Tortillas Seal completely cooled tortillas in a freezer-safe storage bag and use within 3 months. To reheat: If the tortillas are frozen, wrap them in a clean kitchen towel and thaw them in the microwave. Then, reheat them in a dry cast-iron skillet or over a gas flame until warm and pliable. Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here to sign up for our newsletter today! Advertisement

This dish combines the rich flavors of Asiago, Fontina, Parmesan, and Provolone cheeses with succulent chicken and perfectly cooked fettuccini. Jump to Recipe Say goodbye to those store-bought jarred Alfredo sauces that have been your go-to for far too long! It's time to elevate your culinary experience with a homemade version that far surpasses anything you can find on supermarket shelves. This mouthwatering recipe offers a rich, creamy texture and a depth of flavor that will tantalize your taste buds. Unlike the mass-produced alternatives that may have been sitting on the shelf for who knows how long, this fresh version is crafted with love and quality ingredients, ensuring every bite is a delicious revelation. Once you try this homemade Alfredo sauce, you'll wonder how you ever settled for anything less! How to Serve Four Cheese Fettuccini Chicken Alfredo To balance the richness of this dish, I recommend pairing it with a Kale and Brussels Sprout Salad or Sauteed Sugar Snap Peas. Helpful Tips for Making Four Cheese Fettuccini Chicken Alfredo Prep. Have all of the ingredients prepped and ready to go prior to cooking. Cheese. Pre-shredded cheese has an anti-caking powder, and doesn’t melt well. Use high- quality cheeses that you shred yourself for the ultimate flavor and creamy texture. Pasta. Ensure the pasta is cooked al dente, approximately 12-14 minutes, as it will continue to cook slightly when tossed with the sauce. Advertisement More Creamy Pasta Favorites Creamy Steak and Kale Pasta Creamy Cajun Shrimp and Sausage Pasta Creamy Lemon Chicken & Orzo Spicy Sausage and Spinach Alfredo Ingredients 2 boneless, skinless chicken breasts ½ teaspoon salt ¼ teaspoon ground black pepper 2 Tablespoons Cayenne and Garlic Infused Oil 12 ounces fettuccini pasta 2 Tablespoons unsalted butter 4 cloves garlic, minced 2 cups heavy cream ½ cup grated Asiago cheese ½ cup grated Fontina cheese ½ cup grated Parmesan cheese ½ cup grated Provolone cheese Salt and pepper to taste Directions Bring 5 cups of water with 1 teaspoon of salt to a boil over medium-high heat. Cook 12 ounces of fettuccini according to package instructions until al dente, approximately 12 minutes. Drain the pasta and set aside. Prepare chicken by trimming any excess fat. If necessary, cut large breasts in half horizontally. Use the flat side of a meat mallet to gently pound the chicken into a consistent thickness. Season the chicken breasts with salt and pepper on both sides. In a large skillet, heat 2 Tablespoons Cayenne and Garlic Infused Oil over medium heat. Add the chicken breasts and cook for about 5-7 minutes on each side or until golden brown and cooked through. Remove from the skillet and allow to rest before slicing. In the same skillet used for the chicken, melt butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Pour in the heavy cream and milk. Stir and bring to a simmer. Gradually whisk in the Asiago, Fontina, Parmesan, and Provolone cheeses, stirring until the cheeses are completely melted and the sauce is creamy. Season with salt and pepper to taste. Add the cooked fettuccini to the skillet with the sauce. Toss to coat the pasta thoroughly. Slice the cooked chicken and place it over the pasta, allowing it to warm through. Top with additional shredded cheese if desired. Advertisement How to Store Four Cheese Fettuccini Chicken Alfredo Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. How to Reheat Four Cheese Fettuccini Chicken Alfredo Reheat over low-medium heat on the stovetop for approximately 3-5 minutes or until heated through. If needed, add a splash or two of chicken stock or water to help reconstitute the sauce. How to Freeze Four Cheese Fettuccini Chicken Alfredo This dish is cream-based, and I advise against freezing it because the texture can become grainy after thawing. Enjoy it fresh for the best experience! Want to help a small family business in a big way? Share this recipe with someone who loves delicious, homemade food as much as you do! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here to sign up for our newsletter today! Advertisement

Egg salad is a timeless dish that combines the simplicity of hard-boiled eggs with a creamy dressing. Perfect for sandwiches, salads, or even as a dip, this classic egg salad recipe is both delicious and easy to make! Jump to Recipe Egg salad is a simple classic that may seem like a straightforward dish, but achieving the ideal balance of ingredients and the right texture is key to creating this quintessential version. This recipe is the kind that frequently finds its way into easy lunchtime sandwiches or graces our tables during warm-weather picnics and festive gatherings, like bridal and baby shower celebrations. This recipe is refreshingly simple, featuring familiar ingredients that evoke a sense of nostalgia and comfort, making it taste just like home. With no surprises in the mix, it’s all about the harmonious blend of flavors and the creamy consistency that makes each bite satisfying and delightful. Why You’ll Love This Classic Egg Salad Recipe Budget-friendly. Eggs are (typically) pretty affordable, making this dish easy on the wallet. Protein. If you’ve been wanting to add more protein to your diet, one egg offers 6 grams! Simple. This dish is easy to prepare and comes together quickly. Make ahead. Classic Egg Salad can be made up to 24 hours in advance, making it perfect for parties and potlucks. How to Serve Classic Egg Salad Serve on thick slices of toast or Homemade English Muffins for a delicious breakfast or on Homemade Yeast Rolls for an elegant bridal or baby shower lunch. Or scoop it up with Homemade Sourdough Crackers. Helpful Tips for Making Classic Egg Salad Eggs. For the best taste, use fresh eggs. Chill. For easy peeling, allow the eggs time to chill in an ice water bath for 10-15 minutes. Texture. If you prefer a chunkier texture, chop the eggs coarsely. For a creamier consistency, mash some of the eggs slightly before mixing. Advertisement More Egg Recipes Sweet and Spicy Deviled Eggs Orange Dutch Baby Pancake Ham and Cheese Breakfast Casserole Ingredients 12 large eggs ½ cup mayonnaise 2 teaspoons yellow mustard ¼ cup finely chopped celery ¼ cup finely chopped red onion 1 teaspoon chopped fresh dill 1 teaspoon salt ½ teaspoon ground black pepper ½ teaspoon chili powder ½ teaspoon garlic powder ½ teaspoon paprika (for top) Directions Place 12 large eggs in a saucepan and cover them with water, about an inch above the eggs. Bring the water to a boil over medium-high heat. Once boiling, cover the saucepan and remove it from the heat. Let the eggs sit for approximately 10-12 minutes. Transfer the eggs to a bowl of ice water to cool for at least 5 minutes. Once cooled, gently peel the eggs and chop them into small pieces. In a large mixing bowl, combine ½ cup mayonnaise and 2 teaspoons yellow mustard. Mix until smooth. Add the chopped eggs, ¼ cup finely chopped celery, and ¼ cup finely chopped red onion to the dressing. Mix gently to ensure all ingredients are well combined. Sprinkle the top with ½ teaspoon of paprika for color. How to Store Classic Egg Salad Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Want to help a small family business in a big way? Share this recipe with someone who loves delicious homemade food as much as you do! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here to sign up for our newsletter today! Advertisement