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This simple recipe combines the tartness of cherries with the sweetness of vanilla and the zing of fresh lemon. It’s a go-to dessert for any occasion! Jump to Recipe When I scored fresh cherries for $0.99 per pound (US) in the summer of 2023, I thought I would never find a deal as good. But luckily, the same local produce market had them on sale for $0.75 per pound (US) this year! I quickly picked up eight pounds for some FOOD PRESERVATION projects. They looked so beautiful and fresh that I really wanted to take them all. But I left behind the stocked shelves and went home to make this delicious homemade cherry vanilla cobbler. Why You’ll Love This Homemade Cherry Vanilla Cobbler Easy to Make . This recipe has about 10 minutes of hands-on time and bakes in 30 minutes. Affordable . Using budget-friendly pantry staples, you can make this sweet treat whenever the mood hits. Versatile . No cherries? No problem. Use fresh blueberries, strawberries, blackberries, or raspberries instead. Helpful Tips for Making Homemade Cherry Vanilla Cobbler Frozen Cherries . No need to thaw frozen cherries. Just increase the cooking time slightly when making the filling. Skillet Size . A 10-inch cast-iron skillet works best for this recipe, but you can adjust the size based on what you have, keeping in mind the cooking times might vary. No Cast Iron? Use a 9x9 baking dish and bake for approximately 50-60 minutes Advertisement Craving More Delicious Desserts? Strawberry Peach Crumble Raspberry Lime Cheesecake Homemade Peanut Butter Cups Strawberry Lemonade Lush Mint Chocolate Fudge Ingredients Cobbler: 1 stick unsalted butter 2 ¼ cups all-purpose flour 2 teaspoons baking powder 1 cup granulated sugar 1 teaspoon baking powder ½ teaspoon salt ½ teaspoon ground cinnamon 2 Tablespoons unsalted butter, melted ½ cup buttermilk 2 teaspoons vanilla extract 4 cups homemade cherry pie filling (or 30 ounces store-bought) Cherry Filling: 2 ½ cups fresh dark cherries, pitted 1 cup granulated sugar 1 Tablespoon cornstarch 1 Tablespoon fresh lemon juice 1 Tablespoon fresh lemon zest 2 teaspoons vanilla extract 1 stick unsalted butter 1 Tablespoon granulated sugar Directions Place 1 stick of unsalted butter in a 10-inch cast-iron skillet or a 9x13 baking dish in the oven. In a large bowl, whisk together 2 ¼ cups all-purpose flour, 1 cup granulated sugar, 1 teaspoon baking powder, ½ teaspoon salt, and ¼ teaspoon ground cinnamon. Make a well in the middle of the dry ingredients. Add ½ cup buttermilk and 2 teaspoons vanilla extract. Mix well to combine. Carefully remove the skillet or baking dish from the oven. Pour the batter on top of the melted butter in the pan. Spoon the cherry pie filling evenly over the top of the batter. Place the pan back in the oven and bake for approximately 45-50 minutes or until the center is set and the top is golden. Allow the cobbler to cool for at least 15-20 minutes before serving. Looking for More Cherry Recipes? Cherry Toffee Granola Cherry Vanilla Muffins How to Store Cherry Vanilla Cobbler Store leftovers in an airtight container in the refrigerator for up to 5 days. How to Freeze and Reheat Cherry Vanilla Cobbler Store cobbler in a freezer-safe baking dish and wrap tightly in plastic wrap and foil. Store in the freezer for up to 3 months. To reheat, thaw cobbler in the refrigerator and bake at 350° for approximately 25-30 minutes or until heated through completely. Want to help a small family business in a big way? Share our recipes on social media and be sure to tag us! 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

With a powerhouse combination of lemon, herbs, and garlic in a creamy sauce, this deliciously comforting chicken and pasta dish is sure to please! Jump to Recipe We recently had a small dinner party at our home, and this is one of the pasta dishes I served. I'd actually planned on having this dish be the star of the table, but then I got nervous. I was cooking for new friends for the first time, and I began to doubt myself. I worried that the guests wouldn’t like it or think it was weird. I don’t know, man, sometimes those random negative thoughts get to me for no reason, you know? So, in a flurry of self-doubt, I made an additional pasta dish that was more on the traditional red sauce side. For a moment, I felt comfortable, but then I began to worry that all of the kids who were coming wouldn’t like either of the pastas. So, what do I do? I made a homemade three-cheese pizza . Those negative thoughts are something else, right? Y’all, I had absolutely no reason at all to worry. Everyone devoured this pasta dish in a matter of minutes! And really, why wouldn’t they? Perfectly seasoned chicken, creamy sauce, notes of lemon, and tender orzo? I mean, it’s layers of flavor, what’s not to love? This dish received great reviews (and so did I, which was nice). Advertisement For this Creamy Lemon Chicken & Orzo recipe, you’ll need: Chicken I typically use boneless, skinless chicken breasts for this recipe. The dish comes together so quickly that there really isn’t any risk of the chicken drying out. However, boneless, skinless chicken thighs are also delicious. In a pinch? A store-bought rotisserie chicken will cut the time in half. Chicken Stock I make my own chicken stock because it’s just so easy and tastes so much better than anything found in a store, in my opinion. However, if you use store-bought stock, look for a high-quality one like Target’s store brand, Good & Gather. They have an organic chicken stock that was ranked the best-tasting store-bought version by the New York Times . Orzo Also known as risoni, it is a form of short-cut pasta shaped like a large grain of rice. Lemon Juice and Lemon Zest To ensure we’re getting that fresh lemon flavor in every bite, we are adding it wherever we can. Lemon zest contains lemon oil, which is where you’ll find the most flavor. When using the grater, you want to stop when you reach the white pith. This has a very bitter taste, and we definitely don’t want that! I typically do two scrubs against the grater, then move the fruit slightly to get more zest.   Onions and Garlic Garlic and onion both offer delicious umami flavor. Herbs and Spices When it comes to adding flavor, the right herbs and spices are key. Aromatic powerhouses like oregano and basil are sure to add a mouthwatering goodness to every bite! For this recipe, I used my fresh herbs that I dehydrated with my Excalibur Dehydrator . If you're using fresh herbs, you’ll want to use 3 teaspoons for every teaspoon of dried. Cheese I always recommend shredding the cheese yourself rather than purchasing pre-shredded. Freshly shredded melts better because it doesn’t have the additional preservatives that keep it from caking together. White Wine Adding a little wine goes a long way! It can help to add acidity and brightness to the dish. It will also help to tenderize the meat while it cooks. Heavy Cream For that delicious, creamy consistency, you don’t want to skimp out on this ingredient. You can also add milk or omit it if you must, but the overall thickness and richness of the sauce may suffer. Advertisement Serves 6 Ingredients Marinade 2 Tablespoons water 2 Tablespoons white cooking wine 1 Tablespoon Infused Oil 10 cloves of garlic ½ teaspoon dried crushed red pepper ½ teaspoon dried basil ¼ teaspoon dried oregano 1 teaspoon onion powder 1 teaspoon salt ½ teaspoon ground black pepper Combine all ingredients in a resealable bag. Add chicken and marinate for at least 2 to 4 hours, though overnight is best for maximum flavor. Chicken & Orzo 4 boneless, skinless chicken, approximately ¼” thick and cut into 1” pieces 2 cups orzo 4 cups chicken stock ¼ cup white cooking wine 1½ cups heavy whipping cream 1 medium onion, chopped 6 cloves garlic, minced ½ teaspoon dried basil ½ teaspoon dried parsley ¼ teaspoon dried oregano ⅔ cup freshly shredded mozzarella ⅓ cup freshly grated parmesan cheese ⅓ cup freshly grated Asiago cheese ½ teaspoon salt ½ teaspoon pepper 1 Tablespoon fresh lemon juice Zest of one large lemon Directions In a small saucepan, bring 3 cups chicken stock to boil and prepare orzo according to package directions, approximately 7 minutes. In a large skillet over medium-high heat, cook chicken pieces in one teaspoon of oil until browned on all sides, and internal temperature is 165 degrees. Remove cooked chicken to a plate and set aside. Add a little more oil to the pan if needed, then sauté the onions for approximately 2 minutes or until tender. Add garlic and sauté for an additional minute or until fragrant. Deglaze pan by carefully adding white wine. Allow to simmer for approximately 2-3 minutes, scraping any brown bits on the pan. Add heavy cream, the remaining one cup of chicken stock, lemon zest, and juice to the pan. Add in the cheeses and allow them to melt while stirring constantly. Return chicken to pan. Carefully combine orzo with chicken and sauce mixture. Turn off heat and cover with lid. Let the mixture rest for approximately 5 minutes to allow the sauce to thicken. Leftovers can be stored in an airtight container in the fridge for up to 5 days. It can be so easy to let those negative thoughts, doubts, and anxieties creep into our happiness. If we’re not mindful of it and the havoc it can wreak, it can destroy parts of our life. If you struggle with this like millions of people do, I encourage you to be kind to yourself and try to reframe your thoughts. And if you suffer daily from negative thoughts, please know that help is available through your primary care physician, therapy, and through hotlines like the suicide prevention hotline (phone number 998 in the United States and Canda). You can find your country’s suicide prevention hotline here . If you enjoyed this Creamy Lemon Chicken and Orzo recipe, would you let us know in the comments below? We love hearing from you! 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

Crispy bacon, caramelized onions, and a delicious blend of spices create a mouthwatering treat that can be used as a burger topping, a tasty spread on your favorite bread, or as a divine dip on your charcuterie board. Jump to Recipe What is Maple Bacon & Onion Jam Maple Bacon and Onion jam is a wonderful blend of savory and sweet flavors, crafted by combining perfectly caramelized onions with crispy bacon, rich maple syrup, molasses, and apple cider vinegar. This unique condiment transforms into a thick, spreadable relish that boasts a smoky, salty essence complemented by the sweetness of maple and sugar. Its complex flavor profile makes it a versatile addition to a variety of dishes, elevating everything from gourmet burgers and grilled meats to simple crackers and sandwiches. Whether slathered on a toasted baguette or used as a topping for a juicy steak, this jam adds a touch of indulgence and sophistication to any meal, making it a must-try for food enthusiasts looking to enhance their culinary creations. Is Maple Bacon & Onion Jam Safe to Home Can? While this recipe has not been tested by the National Center for Home Food Preservation , it does meet their requirements for canning meat. This recipe has not been tested by the National Center for Home Food Preservation (NCHFP) or any university extension office. However, it follows their approved guidelines for canning meat. The NCHFP does not recommend canning cured meats. This is because cured meats have not been officially tested by the organization, largely due to funding limitations. They also note that cured meats may be denser than raw meat, which could slow down heat penetration during processing. In this recipe, bacon end cuts are cut into approximately 1-inch pieces. This helps prevent the meat from packing tightly in the jar, allowing heat from the pressure canner to move through the jar more effectively. The NCHFP considers canning ground beef safe, and these bacon pieces are larger and less compact than both bacon slices and ground meat. The processing times used in this recipe come directly from NCHFP guidelines for canning meat (raw pack or hot pack) in 1-inch pieces. The directions provided in this recipe call for hot packing. After cooling, a layer of hardened fat will form on top of the jar. This is normal when canning meat. The NCHFP recommends trimming as much fat as possible from meat before canning. I will leave you to decide what methods you are comfortable with. Alternative Food Preservation Methods for Maple Bacon & Onion Jam Prepare as directed, store in the refrigerator for up to 4 weeks or the freezer for up to 1 year. How to Serve Maple Bacon & Onion Jam Crispy bacon, caramelized onions, and a delicious blend of spices create a mouthwatering treat that can be used as a burger topping, a tasty spread on your favorite bread, or as a divine dip on your charcuterie board. Advertisement Equipment Needed for Pressure Canning 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 Maple Bacon and Onion Jam. 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 Maple Bacon & Onion Jam 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 jam to the jars. Let’s get started! Ingredients 2 pounds maple-flavored bacon, cut into 1-inch pieces 2 large onions, diced 6 cloves garlic, minced 1 cup apple cider vinegar ½ cup pure maple syrup 1 cup strong, black coffee ½ cup sugar ¼ cup molasses ¼ teaspoon all-spice ½ teaspoon chili powder ½ teaspoon pink Himalayan salt ¼ teaspoon ground black pepper Directions In a large pan over medium-high heat, cook bacon pieces until brown and crispy. Remove cooked bacon to a paper towel-lined plate and set aside. Drain bacon grease in a heat-safe jar or bacon grease saver. Add diced onion to pan with 2 tablespoons of bacon grease and sauté for approximately 12-15 minutes or until onions are tender and caramelized. Add garlic and sauté for approximately 2-3 minutes. Carefully add vinegar, maple syrup, black coffee, sugar, molasses, and spices to pan. Whisk together and scrape up any browned bits stuck to the pan. Return bacon to pan. Bring to a boil, then reduce heat to a simmer on low heat for one hour, making sure to stir often to avoid scorching. Remove pan from heat. Carefully transfer mixture to a food processor and pulse until coarsely chopped. Prepare pressure canner with water and rack, and bring to a low boil. Prepare 4-ounce canning jars by ensuring they are clean and sanitized. Place the heated jars on the prepared kitchen towel and begin adding the jam to the jars. Using a canning funnel, fill jars to the ½-inch headspace mark. Carefully, wipe the rims of the filled jars with a clean paper towel or dish towel that has been dipped in vinegar to remove any residue. Add canning lids and tighten rings with fingertips. Do not over-tighten the rings! Carefully, using a canning jar lifter, add jars to the pressure canner. Following your pressure canner’s manufacturer’s recommendations, process the jars to the recommended pressure based on your altitude for 75 minutes . What to Do After the Pressure Canning Process Once your Maple Bacon & Onion Jam 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. More Home Food Preservation How to Prepare for Canning Season Five Resources for Home Food Preservation Harvest Right Freeze Dryer Review Home Canned Chicken Home Canned Ground Beef Home Canned Chili Con Carne Home Canned Chicken Stock How to Store Maple Bacon & Onion Jam Label and store the jars in a dark, cool cabinet, basement, or cellar. How Long Does Maple Bacon & Onion Jam last? Properly prepared and stored, home-canned products can last about 18 months. The integrity of the seal may begin to deteriorate after that. Alternative Food Preservation Methods for Maple Bacon & Onion Jam Prepare as directed, store in the refrigerator for up to 4 weeks or the freezer for up to 1 year. 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 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

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

In a world where fast food chains and processed snacks dominate our diets, the Real Food Movement stands out as a refreshing alternative, advocating for a return to wholesome eating. This movement emphasizes the importance of consuming foods that are minimally processed and as close to their natural form as possible, encouraging individuals to embrace fruits, vegetables, whole grains, and lean proteins. By prioritizing these nutrient-dense options, the Real Food Movement not only promotes better health but also fosters a deeper connection to the food we eat. It invites people to reconsider their eating habits, urging them to choose ingredients that nourish the body and support overall well-being, while also advocating for sustainable farming practices and local food systems. In this way, the movement serves as a powerful reminder of the benefits of mindful eating and the joy that comes from savoring real, unadulterated food. What is the Real Food Movement? The Real Food Movement emphasizes the importance of whole foods—items that are minimally processed and free from artificial ingredients. This includes fresh fruits and vegetables, whole grains, nuts, seeds, grass-fed meats, and organic dairy products. The movement encourages individuals to reconnect with their food sources, often supporting local farmers and sustainable agriculture. Key Principles of the Real Food Movement Eat Whole Foods : Focus on foods that are unrefined and unprocessed. Think fresh produce, whole grains, and natural proteins. Support Local Farmers : Buying from local farms not only supports the local economy but also reduces the carbon footprint associated with transporting food over long distances. Seasonal Eating : Consuming fruits and vegetables that are in season ensures that you're eating foods at their peak freshness and nutritional value. Mindful Eating : The movement encourages individuals to savor their food, promoting a deeper connection to what they eat and fostering gratitude. Advertisement What Real Food Isn’t There is a ton of high-quality research available that tells us processed and overly processed foods are addictive. These foods can activate the brain's pleasure centers in a manner akin to that of certain narcotics, leading to a cycle of cravings that can be hard to break. When our diets are filled with highly processed items, we often consume excessive amounts of refined sugars, carbohydrates, hydrogenated oils, trans fats, artificial flavorings, synthetic additives, and high-fructose corn syrup, among other ingredients. This combination not only enhances the palatability of these foods but also reinforces our desire for them, making it increasingly difficult to resist their allure. Understanding this connection can help us make more informed choices about what we eat and encourage a shift toward healthier, whole food options. Processed foods lead to obesity, illness, diabetes, digestive upset, food allergies and intolerance, infertility, high cholesterol and blood pressure, Alzheimer’s, and, in some cases, cancer. What we put in our bodies has a direct effect on our overall health. Where to find high-quality and organic real food? 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! Let them know I sent you, and save 10% by using my affiliate code: THEAZALEAHOMESTEAD Moving Forward I hope you recognize the value of your own well-being. I hope that you join the movement to prioritize your mental and physical health over the relentless chase for success and material gain. It’s time, friend, to redefine success on your own terms and create a life that is as beautiful as you are. In the meantime, why not give some of our real food recipes a try? Baked Pear & Walnut Oatmeal Cauliflower Au Gratin Caramelized Onion Steak Bites Hatch Chile and Lime Chicken Homemade Sourdough Crackers Sweet and Spicy Deviled Eggs Cherry Toffee Granola Want to help a small family business in a big way? Share our recipes 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 recipe combines the tangy flavor of sourdough with spicy breakfast sausage and creamy Pepper jack cheese for an irresistible treat! Jump to Recipe If you’re looking for a fast breakfast to kickstart your morning or a simple appetizer for a lively get-together, these Spicy Sourdough Sausage Balls are just what you need! Y’all know I’m all about having meals ready to grab when life gets busy, and this recipe is fantastic because it freezes and reheats beautifully. Plus, if you have kids like mine that seem to have bottomless pits in their stomachs, this makes a great filling snack for them. Why You’ll Love This Spicy Sourdough Sausage Balls Recipe Ease . The prep time for this recipe is about 5 minutes, with a bake time of approximately 20 minutes, making them the perfect option for a quick breakfast or appetizer! Customizable . Want a little less spice? Feel free to use a mild breakfast sausage or a mix of sharp cheddar and Pepper jack cheeses. Budget Friendly . The ingredients in this recipe are affordable pantry staples. What To Serve With Spicy Sourdough Sausage Balls These Spicy Sourdough Sausage Balls can be a quick snack or meal all on their own. They also pair perfectly with some of our sweeter breakfast recipes: Apple Butter Pancakes Mixed Berry Waffles Orange Dutch Baby Pancake Helpful Tips Sourdough . Discard or active is fine. If using discard, you want it to be at room temperature.) You’ll want approximately 100 grams or 1 cup. Cheese . I always recommend shredding the cheese yourself rather than purchasing pre-shredded. Freshly shredded melts better because it doesn’t have the additional preservatives that keep it from caking together. Uniformity . Use a 1-inch cookie scoop to make the sausage balls all the same size. This will ensure even baking. Advertisement Want More Delicious Appetizer Recipes? Try These! Classic Buffalo Chicken Dip Cajun Mashed Potato Bites Ham and Swiss Pinwheels Yield: 40 Ingredients 1-pound spicy breakfast sausage, uncooked 2 cups shredded pepper jack cheese 1 cup sourdough starter 1/2 cup all-purpose flour 1 teaspoon baking powder 1 teaspoon dried parsley 1 teaspoon salt ½ teaspoon ground black pepper 1/2 teaspoon garlic powder 1/2 teaspoon onion powder Directions Preheat oven to 375°F and line a baking sheet with parchment paper. In a large bowl, combine the 1 pound of uncooked spicy breakfast sausage, 2 cups shredded Pepper jack cheese, and 1 cup of sourdough starter. Next, add ½ cup all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of dried parsley, 1 teaspoon of salt, and ½ teaspoon each of ground black pepper, garlic powder, and onion powder. Mix with your hands until well combined. The dough should be sticky but hold together. To ensure uniformity and even baking, use a 1-inch cookie scoop to shape the mixture into small balls. Place them on the prepared baking sheet, leaving some space between each ball. Bake in the preheated oven for approximately 20-22 minutes or until the cheese balls are golden brown and cooked through. Allow the sausage cheese balls to cool slightly on the baking sheet before transferring them to a serving platter. How to Store Spicy Sourdough Sausage Balls Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. How to Freeze Spicy Sourdough Sausage Balls Baked and cooled sausage balls can be stored in a freezer-safe airtight container or freezer-safe bag for up to 3 months. To reheat from frozen, place 3 or 4 sausage balls on a microwave-safe plate and heat for approximately 1 ½ to 2 minutes or until heated through. Alternatively, reheat in a preheated 375°F oven for approximately 15-20 minutes or until heated through. Want to help a small family business in a big way? Share this recipe with someone who loves 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. Click here  to sign up for our newsletter today! Advertisement

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 on 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. Click here  to sign up for our newsletter today! Advertisement

This recipe features crispy fried chicken bites paired with a rich tomato-based sauce and topped with freshly grated Parmesan cheese. A delicious take on a classic! Jump to Recipe When my husband and I first tied the knot, I was pretty clueless in the kitchen and often turned to convenience foods like frozen, breaded chicken patties and store-bought spaghetti sauce. One of our go-to meals was a simple version of Chicken Parmesan inspired by a nationally known Italian restaurant . However, as the years went by, I gained more confidence and skills in cooking. Now, this dish is elevated to the next level by making it from scratch. But don’t worry, it’s super easy to make. Let’s get started! Why You’ll Love This Chicken Parmesan Pasta Taste : This homemade version is so much better than that restaurant's and cheaper, too! Comfort Food : This pasta dish is as hearty as it is delicious. Elegant and Affordable : A perfect dish for a sophisticated dinner party that won’t break the bank. How to Serve Chicken Parmesan Pasta I like to serve this dish alongside a freshly baked Garlic and Herb Sourdough Boule and a fresh garden salad drizzled with Garlic Parmesan Peppercorn Dressing . Other sides like Simple Sauteed Green Beans , Spicy Italian Roasted Carrots , or Garlic Parmesan Roasted Cauliflower are also delicious! Advertisement Helpful Tips for Making Chicken Parmesan Pasta Pasta Shape . I suggest opting for a thicker pasta shape like cavatappi. Its design allows it to hold onto the sauce well, ensuring that the flavors really soak in. Reserve Pasta Water : Keep 1/2 cup of pasta water to thin the sauce if it becomes too thick.  Let it Rest : After breading, let the chicken sit on a wire rack for 15-20 minutes before frying to help the coating adhere Hungry for More Delicious Pasta Dishes? Easy Orzo and Sausage Skillet Creamy Gorgonzola and Steak Pasta Creamy Cajun Shrimp and Sausage Pasta Slow Cooker Creamy Beef & Mushroom Stroganoff Ingredients Chicken Ingredients 2 chicken breasts, cut into 1-inch pieces 1 cup flour 1 cup finely crushed breadcrumbs 2 eggs, lightly beaten 2 Tablespoons milk 1 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon dried oregano 1 teaspoon dried basil 2 Tablespoons olive oil Pasta Ingredients 12 oz Cavatappi pasta 1 can (28 oz) crushed tomatoes 1 cup diced white onions, about one medium onion 6 cloves garlic, minced ½ - 1 teaspoon crushed red pepper flakes 1 teaspoon dried basil 1 teaspoon dried oregano Salt and pepper to taste 1 cup grated Parmesan cheese Fresh parsley, chopped (for garnish) Advertisement Directions Fill a 6-quart pot with water and 1 teaspoon of salt. Bring to a boil over medium-high heat. While the pasta water comes to a boil, begin working on the chicken. In a large shallow bowl, add 1 cup of flour and 1 cup of finely crushed breadcrumbs, 1 teaspoon each of salt, pepper, garlic powder, onion powder, dried oregano, and dried basil. To a separate shallow bowl, combine the two lightly beaten eggs and 2 Tablespoons of milk. Dip each piece of chicken into the flour and breadcrumb mixture, then the egg and milk mixture, and back into the flour to ensure an even coating. Heat the olive oil in a large skillet over medium heat. Add the chicken pieces and fry until golden brown and crispy on all sides, about 6-8 minutes. Remove the chicken from the skillet and set aside. When the pasta water is boiling, add the Cavatappi pasta and cook according to package instructions until al dente, approximately 12-14 minutes. Drain and set aside. In the same skillet used for the chicken, add 1 cup diced onions. Sauté until the onions are translucent and fragrant, approximately 3-4 minutes. Add 6 cloves of minced garlic to the skillet and sauté for approximately 1 minute or until the garlic becomes fragrant. Add 28 ounces of crushed tomatoes, 1 teaspoon of basil, 1 teaspoon of oregano, salt, and pepper to desired taste. Stir to combine and simmer over low heat for approximately 10 minutes to allow the flavors to meld. Add the cooked pasta and chicken to the skillet with the sauce. Gently toss everything together to ensure even coating. Sprinkle the grated Parmesan cheese over the pasta and chicken. Stir to combine until the cheese is melted and well incorporated. Transfer the Chicken Parmesan Pasta to serving plates. Garnish with additional parmesan and fresh parsley for a touch of color and flavor. How to Store Chicken Parmesan Pasta Leftovers can be stored in an air-tight container in the refrigerator for up to 3 days. How to Freeze Chicken Parmesan Pasta Store cooked Chicken Parmesan Pasta in an air-tight container or tightly cover with plastic wrap and/or aluminum foil and freeze for up to 3 months. When ready to eat, thaw completely in the refrigerator, then bake at 350°F for approximately 35-40 minutes or until completely heated through. Please note that freezing and reheating may change the texture and quality of this dish. 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

Life often throws us into busy seasons, and whether it's back-to-school time, a new job, or any other life transition, staying organized and stress-free is key to maintaining balance. Our family is experiencing this firsthand with our children’s extracurricular activities, homeschooling, and working full-time. This school year, our oldest daughter is starting dual enrollment—attending college while finishing high school—so we've had to adopt strategies to manage our time effectively. As you navigate the exciting yet demanding phases of life—whether you’ve recently welcomed a little one into your family, are preparing for the thrill of baseball season this spring, or simply find yourself in a whirlwind of activities, I hope you find these strategies to be beneficial. Life can often feel overwhelming, and having a few practical tips at your disposal can make all the difference. From organizing your schedule to finding moments of calm amidst the chaos, these approaches are designed to help you manage your time and energy more effectively. Embracing these techniques can lead to a more balanced and enjoyable experience, allowing you to savor each moment, no matter how busy things may get. Meal Prepping Is Key One of the most effective ways to stay on track during busy times is through meal prepping. With our hectic schedule of driving back and forth to classes during lunch breaks and after work, having meals prepped in advance has been a lifesaver. I try to dedicate just an hour or two on the weekends for meal prepping. I keep it simple by preparing simple meals. For breakfast, I'll make a batch or two of pancakes , waffles , or muffins that can be frozen and easily reheated. For lunches and dinners, I make a batch of meatballs and a casserole, or two . Meal prepping keeps additional stress at bay and ensures we have nutritious meals ready to go. Here are a few tips for successful meal prepping: Plan Your Meals : Dedicate some time each week to planning out your meals. This helps in creating a shopping list and ensures you have all the ingredients you need. Batch Cooking : Prepare large quantities of food that can be refrigerated or frozen for later use and can be easily reheated. Use Printables : Utilize printables to keep track of your meals and grocery lists. Advertisement Prioritize & Plan Accordingly Time management is crucial during busy seasons. Here are some strategies to help you prioritize your time effectively: Create a Schedule : Write down your daily activities and commitments. Having a clear vision of what needs to be done helps in avoiding last-minute rushes. Set Priorities : Identify tasks that are urgent and important. Focus on completing these first to prevent becoming overwhelmed. Delegate Tasks : If possible, delegate responsibilities among family members. This not only eases your load but also encourages teamwork. Set Boundaries : Learn to say no to tasks or events that do not align with your priorities. It's important to protect your time and energy. Stay Flexible and Adaptable Life can be unpredictable, especially during transitional times. It’s important to remain flexible and adaptable: Expect the Unexpected : Be prepared for changes in plans. Having a backup plan can save you from unnecessary stress. Stay Positive : Maintain a positive attitude even when things don’t go as planned. It helps in finding solutions rather than dwelling on the problem. Self-Care : Don’t forget to take care of yourself. Allocate time for relaxation and activities that rejuvenate your mind and body. By integrating these strategies, you can navigate through busy seasons with more ease and grace. Remember, it's all about finding what works best for you and your family. If you need more guidance, I have plenty of recipes and printables that can help you stay organized and on track. Here are a few fan-favorites: Household Management Pack This 10-page printable pack is perfect for those who are just starting out on their homemaking journey or for those in a busy season of life and could use more direction in keeping up on everything. 10 Freezer Meals for Any Busy Season 5 Modern Homesteading Essentials You Need In Your Kitchen Want to help a small family business in a big way? Share this article with someone who could use a little encouragement. 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

Layers of turkey, sharp cheddar cheese, and a buttery Cajun sauce tucked inside a delicious honey butter yeast roll. These little sandwiches pack a powerful punch that will have your guests requesting the recipe before they leave! Yield: 12 sliders Jump To Recipe Does the perfect party food exist? I believe these sliders are pretty darn close! If you're familiar with the popular ham and Swiss "funeral sandwiches", you'll find that this recipe could be its Cajun Cousin! They offer a cheesy, smoky, and peppery goodness, and that kick of robust seasoning is mouth-watering! Living on the Gulf Coast, I’ve had my fair share of Jambalaya, Gumbo, Mudbugs, and Etouffee. However, this Cajun Turkey Slider is probably my absolute favorite New Orleans-inspired treat! I love that these sandwiches can be made ahead of time and require minimal effort. They’re perfect for a game day party or Mardi Gras celebration! For this recipe, you'll need: Honey Butter Yeast Rolls My Honey Butter Yeast rolls are light and fluffy and are the perfect vessel to hold just about anything! These rolls come together in under an hour, and the sweetness they offer pairs beautifully with the Cajun spices. Deli Cajun Style Turkey Breast We want to build layers of delicious goodness in these tiny sandwiches, and this is the best place to start! Ask the deli to slice it thin, about 1/16” or 1.5 millimeters. Of course, you can order to your desired preference, but we think this is pretty perfect. Sharp White Cheddar Cheese A good quality, sharp cheddar cheese is rich and creamy and will balance the pepperiness from all of the spices. I prefer to purchase it in block form and slice it myself. However, if you’re in a hurry, sliced cheese will work just fine! If you can’t find a good, sharp cheddar, Provolone will make a good substitute. Butter We love the richness real butter adds to baked goods. Brands like Challenge, Kerry Gold, Tillamook, or Vital Farms are all great choices and are available at most grocery stores. Cajun Seasoning In our house, it’s Tony Chachere’s, which can typically be found in most grocery stores and even dollar stores. However, you can make your own Cajun seasoning by simply combining the following in a small jar: 1 teaspoon thyme 1 teaspoon oregano 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon chili powder 1 teaspoon ground black pepper 1 teaspoon smoked paprika 1 ½ teaspoons fine kosher salt Shake or stir to mix well. Honey Mustard We love the sweet tang found in Sweet Baby Ray’s Honey Mustard. Honey mustard is made of, you guessed it, honey and mustard. Both are very complementary to the richness of the cheddar cheese and the spiciness of the Cajun seasoning. Worcestershire Sauce Remember, we’re building layers here. We have our spicy, sweet, and tangy components. Now, we want a little bit of savory lingering in the background. Worcestershire sauce offers an umami flavor that enhances the overall flavor profile. Ready to Get Started? These Cajun Turkey Sliders come together in just a few easy steps! First, melt butter in a saucepan over low heat. When butter is melted, stir in Cajun seasoning. Next, add honey mustard and Worcestershire sauce to the butter mixture. Then simmer on low heat for about 3 minutes. Prepare a 9x13 baking dish by spraying it with non-stick spray. Slice the rolls in half and add the bottoms to the prepared baking dish. Then top each with two slices of turkey and two or three slices of thinly sliced cheese. Add one teaspoon of butter mixture over each sandwich, then place the tops of the rolls on the sandwiches. Pour the remaining butter mixture over all covered rolls. Allow to marinate for at least 1 hour, though overnight is best for the most flavor. Remove from refrigerator and allow the baking dish to come close to room temperature. Bake at 350 degrees for about 15 minutes or until the tops are golden brown and the cheese has melted. Ingredients Honey Butter Yeast Rolls 1 pound deli Cajun-style turkey breast 4 ounces Sharp White Cheddar cheese, thinly sliced 6 Tablespoons butter 2 Tablespoons Cajun seasoning 1 Tablespoon honey mustard ½ Tablespoon Worcestershire sauce Directions In a medium saucepan over low heat, melt butter with Cajun seasoning. Add honey mustard and Worcestershire sauce to the butter mixture. Simmer on very low heat for approximately 3 minutes or until Cajun seasoning has softened a bit. Lightly spray a 9x13 baking dish with non-stick spray. Slice the rolls in half and add bottoms to baking dish. Top each with two slices of turkey. You will need to fold the turkey over a bit so that it fits on the roll. Carefully add one teaspoon of butter mixture on top of the turkey. Add two or three thin slices of cheese. Place the remaining top of roll and add one teaspoon of butter mixture to each sandwich. Pour any remaining butter mixture into the bottom of the baking dish. Allow to marinate overnight or at least 2 hours in the refrigerator. Bake at 350 degrees for 15 minutes or until tops are golden brown. Did you enjoy these Cajun Turkey Sliders? Let us know in the comments below! 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!