Brunching like a boss? Yes, please! There’s nothing quite like waking up late on a Saturday, throwing on your comfiest clothes, and whipping up a delicious spread of yummy favorites. If you really want to take your brunch game to the next level, let’s discuss the ins and outs of hosting the ultimate brunch (like the true boss that you are!)
Make Your Menu
First things first, let’s talk about the menu. Brunch is all about balance, so make sure to include both sweet and savory options. Think pancakes and bacon, eggs benedict, fruit salad, and maybe even a breakfast quiche if you’re feeling fancy. And of course, don’t forget the fresh squeezed orange juice and coffee!
This savory goodness called Bacon & Cheese Quiche (I make my own gluten-free crust, but you could also use a tube of biscuit dough and lay in the bottom of the pan and pour the egg mixture on top! It is so flavorful and yummy. Add some spinach to get in an easy green, too!)
Biscuits and gravy, waffles, and toast with jam are some other favorites around our table!
Set Your Table
Next up, let’s talk decor. You don’t need to break the bank to create a beautiful brunch spread. Simple touches like fresh flowers, colorful napkins, and a well-arranged charcuterie board can go a long way in creating a warm and inviting atmosphere.
Try placing some cut wildflowers in a small vase and placing it at the center of the table. Place on top of a cute cutting board or serving tray along with toppings and seasonings in matching bowls.
I often use things like:
Salt & pepper shakers
A butter dish with spreader
Jam in a remekin with a spoon or knife
Shredded cheese
Crumbled bacon
Extra Icing
Chocolate Chips
Salad dressing
Coffee Creamer
Make sure every place setting has a plate, fork, knife, spoon, cup, napkin, and mug!
Ace Your Aesthetic
The key to acing your aesthetic is keeping it simple. For me, I like the neutral look. Bright whites, warm and rich earthy tones, and when it comes to “pops of color” I like to use natural elements like the bright redness of a strawberry, the beautiful yellow of a lemon, or the vibrant hues of wildflowers or greenery, like eucalyptus.
I find it most simple to use all white dishes. Serving dishes, dinner plates, ramekins, etc- I use all white. They are easy to come by in thrift stores, too, making for a totally affordable aesthetic for hosting brunch!
Don’t just think dinner plates and serving bowls. Those little ramekin dishes, trays, and trivets are wonderful for adding different heights and sizes to your table, while keeping everything accessible to all guests.
Invite Your Guests
And finally, let’s talk about the guest list. When it comes to brunch, the more the merrier! Invite your closest friends, family, and maybe even a new neighbor or two. Brunch is the perfect opportunity to catch up with loved ones and make new connections over delicious food and drinks.
I have been hosting “Brunch & Bible Study” for our college aged kids every weekend for the last several weeks. Everyone enjoys the fellowship and food. Once we finish eating, we are energized and ready to open the Word together. It has been a fruitful time, literally & figuratively!
Set Your Brunch Apart
One hosting tip for making your brunch stand out above the rest is this: pay thoughtful attention to detail.
Try personalizing name cards for your guests’ place settings or labeling your items with cute labels from the craft store.
Get my free Brunch Blessings printable cards with you here!
Once you have cut the Brunch Blessing cards out (on cardstock preferably), place them with your place setting. For an extra feminine touch, you could tuck the card into your napkin with the silverware, add a small floral element, and tie some twine or cute ribbon around it all and lay it on the center of the plate!
Hosting brunch for a co-ed crowd? Another nice, more gender neutral place setting idea would be to place the utensils and napkin into a coffee mug, like this:
So there you have it, folks. The ultimate guide to brunching like a boss. Just remember, the key to hosting a successful brunch is to keep it fun, relaxed, and filled with good food and good company. Happy brunching!
Are you a big fan of coffee cake? Do you find yourself drooling over the idea of a blueberry cheesecake? Are you gluten-free and struggling to find a delicious dessert or breakfast treat that fits your dietary needs? Look no further, my friend, because I have just the thing for you: The BEST Gluten-Free Blueberry Cheesecake Coffee Cake!
Now, I know what you’re thinking. “Gluten-free? That must mean it tastes like cardboard.” But trust me, this coffee cake is anything but bland. The combination of sweet blueberries and creamy cheesecake filling is enough to make your taste buds dance with joy. And the best part? You won’t even be able to tell that it’s gluten-free.
Gluten-Free Flour Brands Matter
I have been cooking with gluten-free for the last eight years, and I can tell you from experience that brand absolutely matters. The Trader Joe’s brand is not it for baked goods, friends. It gives my baked goods a gritty texture. I am also not a huge fan of Bob’s Red Mill. I find it makes my baked goods seem much drier than others.
The two best brands, in my opinion, are Cup4Cup Flour and King Arthur’s Gluten Free Measure for Measure Flour . Both of these are great for making any standard recipe into a gluten-free delicacy with their 1-to-1 ratio. Both have a texture that is so close to the “real thing”, no one can ever tell when I bake gluten-free!
Sweet & Delicious
I think the true star of the show in this dish may just be the coffee cake crumble that tops the dish. The crumbly, sweet, and buttery topping perfectly complements the soft and fluffy cake below. It’s the kind of cake that pairs just right with a cup of coffee on a lazy Sunday morning. Or, let’s be real, any day of the week.
Without further ado, here is the recipe:
This post contains affiliate links, which means I make a small commission at no extra cost to you.Read my full disclosure here.
Ingredients
Coffee Cake:
1 stick + 2 tbsp of butter, softened
3/4 cup of white, granulated sugar
1 tsp of vanilla extract
2 large large eggs
¾ cup of milk (nut milks will work for this recipe)
1/3 cup of white granulated of confectioner’s sugar
1 large egg
2 tsp vanilla extract
1/2 cup of blueberries
Crumble Topping:
1/2 stick (1/4 cup) butter, softened
1/2 cup Gluten-Free flour
6 tbsp of brow sugar
1 tsp cinnamon
Directions:
Coffee Cake:
Preheat your oven to 350 degrees F.
Cream together butter and sugar in stand mixer.
Add baking power, GF flour, milk, and eggs. Mix to combine well.
Spread the cake layer into a greased 9×9 baking dish
Cream Cheese Layer:
Take 8oz brick of softened cream cheese and place in mixing bowl
Add sugar, vanilla, and egg, and mix until completely smooth.
Pour cheesecake layer over top of coffee cake batter.
Carefully place the remaining 1/2 cup of blueberries even dispersed throughout the cheesecake layer
Crumble Topping:
Take a small mixing bowl and melt the butter
Add flour, sugar, and cinnamon and combine using a fork to create wet sand-like crumbles
Pour over the top of the cheesecake layer
Baking it All:
Bake at 350 degrees for 40-45 minutes, or until toothpick comes out clean.
Next Level Goodness
Drizzle
Now, if you want to add a little “extra” goodness, you can make a delicious cream cheese drizzle to lightly swirl over the top after baking! To do so, simply adapt my cream cheese frosting found on my Homemade Gluten-Free, Yeast-Free Cinnamon Rolls recipe post here, or simply:
Combine 2 oz. cream cheese, 4.5 tsp sugar, and 1-3 tsp of milk (start with 1 tsp and add to reach desired consistency).
Mix until no clumps remain.
Use a spoon to drizzle thinner consistencies or a piping bag for thicker consistencies!
Mix-Ins
This recipe is perfect even without the drizzle, but if you’re looking to go from “The BEST Gluten-Free Blueberry Cheesecake Coffee Cake” to “The BEST…PLUS“, I totally understand! Another delicious twist would be to add a tsp of lemon juice to your drizzle to add a little citrus zing, or add some chopped candied pecans to the crumble for a sweet & salty crunch!
Whether you’re gluten-free or not, this Gluten-Free Blueberry Cheesecake Coffee Cake is a must-try. It’s the kind of dessert that will make you forget all of your worries and indulge in a little slice of heaven. Trust me, your taste buds will thank you.
The BEST Gluten-Free Blueberry Cheesecake Coffee Cake
Yield: 12 servings
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour5 minutes
Sweet, Tangy, and delectable! This truly IS the BEST Gluten-Free Blueberry Cheesecake Coffee Cake recipe around
Ingredients
Coffee Cake:
1 stick + 2 tbsp of butter, softened
3/4 cup of white, granulated sugar
1 tsp of vanilla extract
2 large large eggs
¾ cup of milk (nut milks will work for this recipe)
2 cups gluten-free flour like Cup4Cup or King Arthur's Gluten-Free Measure for Measure
2 teaspoons baking powder
1 cup fresh blueberries
Cheesecake Layer:
One brick (8 oz.) of cream cheese
1/3 cup of white granulated of confectioner's sugar
1 large egg
2 tsp vanilla extract
1/2 cup of blueberries
Crumble Topping:
1/2 stick (1/4 cup) butter, softened
1/2 cup Gluten-Free flour
6 tbsp of brow sugar
1 tsp cinnamon
Instructions
Preheat your oven to 350 degrees F.
For Coffee Cake
Cream together butter and sugar in stand mixer.
Add baking power, GF flour, milk, and eggs. Mix to combine well.
Spread the cake layer into a greased 9x9 baking dish
Cheesecake Layer:
Take 8oz brick of softened cream cheese and place in mixing bowl
Add sugar, vanilla, and egg, and mix until completely smooth.
Pour cheesecake layer over top of coffee cake batter.
Carefully place the remaining 1/2 cup of blueberries even dispersed throughout the cheesecake layer
Crumble Topping:
Take a small mixing bowl and melt the butter
Add flour, sugar, and cinnamon and combine using a fork to create wet sand-like crumbles
Pour over the top of the cheesecake layer
Baking it All:
Bake at 350 degrees for 40-45 minutes, or until toothpick comes out clean.
Greetings, friends! Today, I’m going to share with you the recipe for my homemade gluten-free, yeast-free cinnamon rolls. Before we get started, let me tell you a little secret: I’m not a professional baker, but I do enjoy making a mess in the kitchen. So, if I can make these cinnamon rolls, you can too!
What You’ll Need
This post contains affiliate links, which means I make a small commission at no extra cost to you.Read my full disclosure here.
Ingredients
First things first, you’ll need to gather your ingredients. Here’s what you’ll need:
4 oz of cream cheese, softened to room temperature
2/3 cup of confectioner’s sugar
2 tbsp butter
1 tbsp almond milk (or regular milk)
Now that you have your ingredients together, let’s get rolling (pun intended)!
Instructions Part One
For the rolls:
Preheat your oven to 350°F and grease a 9-inch round baking dish. (Tip: I like to use butter to grease the pan instead of oil for this recipe. It adds to the delectability!)
In a large mixing bowl, combine the gluten-free flour, sugar, baking powder, baking soda and salt.
Add egg, yogurt/buttermilk, and softened butter. Mix thoroughly until dough forms (Tip: use a spatula or wooden spoon if mixing by hand).
On a lightly floured surface/large cutting board, roll out the dough to about 1/4 inch thickness.
Form the dough into a rectangle, roughly 10 inches by 14 inches.
Using a basting brush, spread the melted butter evenly over the dough.
While butter is still warm and wet, evenly spread the brown sugar and cinnamon mixture. Once the mixture has been evenly spread, pack it into the dough slightly pressing with a rubber spatula (this helps to keep the cinnamon sugar from falling out when you cut into the dough!)
Starting from the long end, roll the dough into a tight spiral. (NOTE:This is step is where things can fall apart. Choosing a good quality GF flour, like I listed above, will help set you up for success. If you find the dough is a bit too crumbly or wet to roll, you can try freezing it for about 20 minutes and coming back to it. You could also spread the dough on parchment paper after shaping it and use the parchment to assist with the rolling process.)
Cut the spiral into 1 inch slices with a sharp knife, careful not to smash the dough.
Arrange the slices in a greased baking dish and bake for 20-25 minutes, or until golden brown.
Instructions Part Two
For the icing:
Add butter, milk, powdered sugar, and cream cheese to stand mixer.
Let mix for 6-8 minutes (or until no clumps remain).
Add more milk to reach desired consistency.
Layer on top of your cinnamon rolls and prepare to be crowned queen (or king) of the kitchen!
Once you pull these freshly baked, homemade, gluten-free, yeast-free cinnamon rolls out of the oven, your house will be smelling better than a Yankee Candle!
Hey, Look Ma, I made it!
Impress your friends and family by plating up these beautiful baked goods with some scrambled eggs and a hot cup of coffee. Be sure to snap a picture for the ‘gram and tag me (@mollyfinneganblog)!
In summary, making these homemade gluten-free, yeast-free cinnamon rolls is not as difficult as it may seem. With a little bit of patience (and a lot of cinnamon sugar) you can create a tasty treat that everyone will enjoy. So, what are you waiting for? Get baking and have some fun in the kitchen.
Homemade Gluten-Free Yeast-Free Cinnamon Rolls
Yield: 12 rolls
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Looking for a delicious gluten-free and yeast-free cinnamon roll recipe? Look no further! Our homemade recipe is not only easy to follow, but also yields soft, fluffy, and mouth-watering cinnamon rolls that are sure to impress. Made with a combination of gluten-free flour, baking powder, and other simple ingredients, these cinnamon rolls are perfect for those with gluten sensitivities or a yeast allergy. So why not indulge in a warm and comforting treat today? Check out our blog post for the full recipe!
Ingredients
For the Dough:
2 & 3/4 cups of gluten-free flour (King Arthur GF & Cup4Cup are my favorites!)
1/4 cup of granulated sugar
2 tablespoon of baking powder
1/4 teaspoon of baking soda
1/2 teaspoon of salt
1 large egg
3/4 cup of greek yogurt or buttermilk
5 tbsp butter, softened
For the Filling:
3tbsp of butter, melted
1/3 cup of brown sugar, packed
1 tablespoon of ground cinnamon
For the Icing:
4 oz of cream cheese, softened to room temperature
2/3 cup of confectioner's sugar
2 tbsp butter
1 tbsp almond milk (or regular milk)
Instructions
For the Dough:
Preheat your oven to 350°F and grease a 9-inch round baking dish. (Tip: I like to use butter to grease the pan instead of oil for this recipe. It adds to the delectability!)
In a large mixing bowl, combine the gluten-free flour, sugar, baking powder, baking soda and salt.
Add egg, yogurt/buttermilk, and softened butter. Mix thoroughly until dough forms (Tip: use a spatula or wooden spoon if mixing by hand).
On a lightly floured surface/large cutting board, roll out the dough to about 1/4 inch thickness.
Form the dough into a rectangle, roughly 10 inches by 14 inches.
Using a basting brush, spread the melted butter evenly over the dough.
While butter is still warm and wet, evenly spread the brown sugar and cinnamon mixture. Once the mixture has been evenly spread, pack it into the dough slightly pressing with a rubber spatula (this helps to keep the cinnamon sugar from falling out when you cut into the dough!)
Starting from the long end, roll the dough into a tight spiral. (NOTE:This is step is where things can fall apart. Choosing a good quality GF flour, like I listed above, will help set you up for success. If you find the dough is a bit too crumbly or wet to roll, you can try freezing it for about 20 minutes and coming back to it. You could also spread the dough on parchment paper after shaping it and use the parchment to assist with the rolling process.)
Cut the spiral into 1 inch slices with a sharp knife, careful not to smash the dough.
Arrange the slices in a greased baking dish and bake for 20-25 minutes, or until golden brown.
For the Icing:
Add butter, milk, powdered sugar, and cream cheese to stand mixer.
Let mix for 6-8 minutes (or until no clumps remain).
Add more milk to reach desired consistency.
Layer on top of your cinnamon rolls and prepare to be crowned queen (or king) of the kitchen!
Nutrition Information:
Yield: 12 rollsServing Size: 1 roll Amount Per Serving:Calories: 000
Hey there, fellow foodies! Are you ready for a dish that’s easy as pie? (Actually, it’s easier than pie. Have you ever tried to make a pie from scratch? That’s a whole other blog post.) Introducing my Easy Creamy Protein Pasta with Ground Turkey recipe!
This recipe has got all the good stuff: protein, fiber, carbs, and loads of flavor. If you’re looking to fill out those macros, this recipe will be a hit! Plus, it’s simple to make, so you won’t have to spend hours in the kitchen.
Here’s what you’ll need:
2 (10.5 oz) boxes protein pasta (We like Banza and Barilla brands. The chickpea rotini and penne)
1 tbsp olive oil
1 medium onion, diced
2 lb lean ground turkey
4 garlic cloves, finely chopped
1 tablespoon fresh thyme
1 tablespoon rosemary
1/2 teaspoon red chili flakes
2 cups pureed tomatos
2.5 cups chicken broth
1.5 cup heavy cream
10oz. low-fat cheddar, grated
Fresh parsley to garnish
Salt and pepper, to taste
Now, let’s get cookin’!
Prepare pasta according to cooking instructions on box. Strain, and set aside. (Note: I like to rinse my protein pasta once it is al dente. I leave it in the strainer and rinse with cool water. It helps to make the chickpea pasta texture more like traditional pasta.)
Add olive oil to a large sauce pot (or instant pot), sauté onions until translucent. Add garlic and cook until fragrant.
Add ground turkey to garlic and onions, browning for 5-7 minutes (or until thoroughly cooked), breaking into small pieces as you go. This meat masher is probably my favorite (and most used) kitchen gadget. I love mine so much, I have two!
Add thyme & paprika, combine and cook for another minute.
Add tomato sauce and chicken broth, stir to combine. Cook until it starts to bubble.
Remove from heat (for Instant Pot, turn to “keep warm”) heavy cream and shredded cheddar. Stir until cheese is melted. Salt & pepper to taste.
Serve garnished with parsley, basil, or italian seasoning and freshly shredded parmesan.
And there it is! You’ve got yourself a delicious and easy meal that’s sure to impress. Not to mention, it’s packed with protein & fiber, so you can feel good about indulging (in moderation, of course).
I like to serve this easy creamy protein pasta with ground turkey garnished with fresh parmesan. Serve with garlic bread and a caesar chopped salad and you’ll have a feast fit for a king.
Don’t be afraid to experiment and add your own personal twist to this recipe. Who knows, maybe you’ll come up with something even better than my version. But if all else fails, just add more cream. Trust me, you can never go wrong with more cream.
Happy cooking, and even happier eating!
Easy Creamy Protein Pasta with Ground Turkey
Yield: 8
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Ingredients
* (2) 8oz boxes chickpea protein pasta (like Banza or Barilla)
Prepare pasta according to cooking instructions on box. Strain, and set aside. (Note: I like to rinse my protein pasta once it is al dente. I leave it in the strainer and rinse with cool water. It helps to make the chickpea pasta texture more like traditional pasta.)
Add olive oil to a large sauce pot (or instant pot), sauté onions until translucent. Add garlic and cook until fragrant.
Add ground turkey to garlic and onions, browning for 5-7 minutes (or until thoroughly cooked), breaking into small pieces as you go.
Add thyme & paprika, combine and cook for another minute.
Add tomato sauce and chicken broth, stir to combine. Cook until it starts to bubble.
Remove from heat (for Instant Pot, turn to "keep warm") heavy cream and shredded cheddar. Stir until cheese is melted.
Salt & pepper to taste.
Serve garnished with parsley, basil, or italian seasoning and freshly shredded parmesan.
Notes
Feel free to substitute ground beef for the ground turkey, mozzarella for the cheddar, or beef/vegetable broth for the chicken broth!
For a richer, creamier pasta, add a half cup more of heavy cream and 4 oz. cream cheese.
Hey there friend! Are you looking for a way to use up all those pickles from your garden WITHOUT pressure canning them? Look no further than these quick, easy, & delicious refrigerator dill pickles! No water baths, no jar sterilization, just chop, dump, brine, and seal!
Not only are they a great way to preserve your harvest, but they’re also a delicious and refreshing snack that you can enjoy all summer long.
Don’t Say I Didn’t Warn You
Pickle-Makers Beware: These pickles are magic and will change your life. And your expectations- a store bought pickle will never be able to compare. You may also notice that your children, (even your teenagers), will choose to be around you and talk to you when these pickles are accessible.
Two years ago I had a jar of these open on the counter for the kids to snack on. In a matter of minutes, I had three high-school aged boys sitting in my kitchen telling me about their lives. Crazy, right?
Let’s Get To It
To make refrigerator pickles, you will need a few things:
Ingredients (Jump to Recipe below for Specific Measurements)
This year, our nephew, joined us as we made our first batch of the season (along with some pickled jalapeños and banana peppers!) He enjoys cooking with me when he comes over, so I knew this would be a really fun activity to do together.
We started planning our “pickle party” (as he preciously dubbed this gathering) a few weeks ago. He exclaimed “We can have a pickle party! That will be so fun. Can we get green balloons? And green sleeping bags?!”
So yes, my friends. That is exactly what we did. Life is short. Celebrate the little things! (Note: if you are looking for some nice and CHEAP sleeping bags, Academy Sports has this one for $9.99… and that isn’t even a sale price! Grab yours here. Ps, this is not sponsored by Academy. I just had to share that steal of a deal with y’all!)
Our pickle party started by picking our cucumbers off of our vines. We harvested two large cucumbers and five cute little gherkins! The perfect amount for two quarts of pickles. One quart of spears and one quart of crinkle cut rounds!
Ingredients Explained
Cucumbers
Truthfully, you can use any kind of cucumber you want. We love to use a pickling variety because they are smaller (typically), wider in diameter, and have a thinner skin. Perfect for delectable pickles! You can read more about the differences between traditional cucumbers and pickling varieties here.
We LOVE to grow our own, too. We planted our first crop (from seedlings) during Spring 2020 when everyone was stuck quarantined inside thanks to the *you-know-what*. It was a great excuse to get outside with our kiddos and focus on something new and exciting. We had no idea what to expect, but they were surprisingly simple and produced a huge yield during the first season!
Vinegar
I prefer to use white vinegar as I usually have a large amount on hand since we use it for a variety of purposes around the house. Apple cider vinegar or any sort of wine vinegar may be used if you prefer. I have not tried this recipe with either of those, so I can’t personally attest to the results.
Water
I prefer to use filtered water for anything and everything we consume. That is my family’s preference. We have a Royal Berkey Water Filter (and love it!) so we just use that water. I can only assume that using filtered water leads to a bit of a longer shelf life, but I haven’t done the research.
Salt
Kosher, coarse grain, non-iodized salt is what you want. Iodized varieties can cause your veggies to become discolored. Be sure to check the ingredients in your salt before you purchase. The one I have linked is perfect.
If you opt for a store bought kosher salt, it should be fine, too. Just be aware that most store bought kosher salt will be made with a non-caking additive added. This will not hurt your precious pickles, but it may cause your brine to become cloudy.
Sugar
Nothing fancy here, just plain old granulated sugar!
Fresh Dill Weed
Fresh dill is one of those herbs that, as soon as I catch a whiff, I have a smile on my face. Obviously, for a dill pickle recipe, we need dill! If you grow your own herbs, why not put those babies to use? If you don’t have any on hand, you can find fresh dill in the produce section of most grocery stores! Dried dill weed will work in a pinch, but if you’re going with a shelf-stable variety, freeze dried is best. Freeze dried varieties will have a stronger flavor and aroma than traditionally dried dill.
Garlic Cloves
Last, but certainly not least, fresh garlic cloves. Pungent and packed with flavor, adding fresh garlic cloves will elevate your pickle game for sure. Chop finely and disperse through the jar evenly so your pickles absorb even flavor!
Instructions For Making Refrigerator Dill Pickles
Assembling the Jars
Simply start by slicing your cucumbers into rounds or spears. I remove the ends (especially on the spears), so they fit nice and snug in the jar. Place slices into jars, leaving roughly an inch, to an inch and a half of space between the top of your pickles and the top of the opening of the jar.
Finely chop your freshly peeled garlic and disperse evenly throughout the jars. Next, stuff the dill sprigs between the spears and disperse between the rounds, using both the stems and the dill leaves. Don’t worry about going overboard on the dill. These are quick, easy, & delicious refrigerator DILL pickles, after all. Add your salt and pickling spices, and your pickles are ready to brine!
Making the Brine
On medium-high heat, mix together vinegar, water, and sugar. Bring to a boil, allow to boil for one minute, then reduce heat and simmer for fifteen minutes. After simmering, transfer brine to your heat resistant liquid measuring cup and allow it to come to room temperature. (Note: You can pour the brine into your jars immediately if you’d like, but it will make for a a mushier texture.
Once the brine has cooled, carefully pour into jars over pickles covering entirely. It is important that no pickles are left sticking out of the brine. Tightly close the lids on your jars and give each jar a shake to mix the salt and spices with the brine. Transfer jars to the refrigerator and let settle. (Note: Pickles can be consumed after settling for 24 hours. For best results, allow pickles to settle for one week!)
Voila! You now have quick, easy, & delicious refrigerator dill pickles!
Spice Up Your Life, Dill Pickle Style
But wait, there’s more! Not only are refrigerator pickles easy to make, but they’re also a great canvas for your creativity. Want to spice things up? Add a pinch of red pepper flakes or a sliced jalapeño to the mix. Feeling adventurous? Try this technique (sans dill) with some fresh-from-your-garden peppers!
Actually, we harvested a few jalapeños and banana peppers from our garden today. So, I pickled a small jar of each to have on hand. We love jalapeños on taco/nacho nights and banana peppers on pizza are my absolute fave. Plus, both are such easy (and yummy) snacks!
The next time you find yourself with an abundance of cucumbers from your garden, don’t let them go to waste! Whip up a batch of quick and easy refrigerator pickles and enjoy a tasty snack all summer long. Happy pickling!
Looking for a simple, tasty snack? Try these refrigerator dill pickles – they're quick to make and perfect for any occasion! Here's how to create them:
Ingredients
cucumbers, pickling variety (2 quarts, chopped)
1.5 cups vinegar
6 cups water
4 tbsp kosher, non-iodized salt (coarse)
3/4 cup granulated sugar
8 sprigs fresh dill
6-8 garlic cloves, thinly sliced
4 tbsp pickling spice
Instructions
1. Simply start by slicing your cucumbers into rounds or spears. I remove the ends (especially on the spears), so they fit nice and snug in the jar. Place slices into jars, leaving roughly an inch, to an inch and a half of space between the top of your pickles and the top of the opening of the jar.
2. Finely chop your freshly peeled garlic and disperse evenly throughout the jars. Next, stuff the dill sprigs between the spears and disperse between the rounds, using both the stems and the dill leaves.
3. Add your salt and pickling spices, and your pickles are ready to brine!
4. On medium-high heat, mix together vinegar, water, and sugar. Bring to a boil, allow to boil for one minute, then reduce heat and simmer for fifteen minutes.
5. After simmering, transfer brine to your heat resistant liquid measuring cup and allow it to come to room temperature.
6. Once the brine has cooled, carefully pour into jars over pickles covering entirely. It is important that no pickles are left sticking out of the brine.
7. Tightly close the lids on your jars and give each jar a shake to mix the salt and spices with the brine.
8. Transfer jars to the refrigerator and let settle.
Notes
1. You can pour the brine into your jars immediately if you'd like, but it will make for a a mushier texture.
2. Pickles can be consumed after settling for 24 hours. For best results, allow pickles to settle for one week!
Welcome to my humble kitchen, where the magic of cooking happens! I’m so excited to share with you a recipe that will make your taste buds (and maybe your husband) dance with joy – Instant Pot Garlic Butter Steak Bites and Potatoes!
Step One: Steak Bites
First things first, let’s talk about the star of the show – the steak bites. They’re tender, juicy, and full of flavor. And the best part? They cook in no time thanks to our trusty Instant Pot. Talk about a time-saver! I’m using ribeye, but you can use any cut of meat you prefer. Sometimes I will even mix it up and use different cuts (I just use what we have and tend to buy what is on sale). As long as the pieces are cut to the same size (about an inch a piece), it shouldn’t matter much.
*Note:I was once told by a friend who is a Sous Chef that cutting a steak against the grain allows for it to be much more tender and juicy! So, that is what I do. Does it actually make a difference? I mean, I think it does. Could be a placebo effect. Could be legit. I will let you be the judge!
The first step is to season your steak bites. Sometimes, I simply use garlic, salt, and pepper. Today I felt a little fancy and wanted to add a splash of coconut aminos (about a tsp) and some paprika (also a tsp), too. Worcestershire is also a great addition, but I opted for this lineup this time.
Step Two: Potatoes
As for the potatoes, they bring a nice balance to the dish, adding a hearty and filling element that will leave you satisfied. I mean, who doesn’t love a soft, squishy, buttery potato? *Insert drooling emoji here* I find it easiest to place all the meat in one bowl and all of the potatoes in a separate bowl for seasoning and coating.
For the potatoes, I add a drizzle of olive oil and generously salt them. Once everything is seasoned well, I put all ingredients together in the instant pot. I put the meat in first, then the potatoes.
Step Three: Instant Pot
The last step (which I forgot to take pictures of, sorry!), is to add a stick of butter and a generous amount of minced garlic! I know it sounds crazy, but I do not add any liquid. The melted butter and the fat/juice from the meat meld together in perfect, delectable harmony.
All that is left to do now? Lock the lid in place, set the timer, and let the Instant Pot work its magic. No browning or sautéing needed!
While you wait for your Instant Pot to work its miraculous ways, why not pour yourself a glass of your favorite beverage and enjoy some good company? After all, cooking is always better with friends. And before you know it, your Instant Pot Garlic Steak Bites and Potatoes will be ready to devour.
Step Four: Plate & Serve
Once the Instant Pot has finished, I like to do a natural pressure release. If your steak is not cooked to your desired temperature, feel free to sauté to your liking. Once I plate our meals, I like to garnish with a sprinkle of parsley.
I like to serve these steak bites with a yummy salad (like this one here, sans chicken). I threw together a simplified version of this salad by adding what I had on hand.
Spinach or romaine are our favorite base. Add strawberries and combine with mandarin orange slices, feta cheese, and Trader Joe’s Candied Pecans. (The candied pecans are absolutely heaven sent, by the way). Top it off with your favorite vinaigrette (we use raspberry), and you’re all set!
Another great veggie to serve with this dish is fresh, straight-from-the-garden green beans. You can even add those directly to the instant pot and cook with the meat and potatoes! It really doesn’t get easier than this one, folks.
So, there you have it – Instant Pot Garlic Butter Steak Bites & Potatoes! A recipe that’s easy, flavorful, and perfect for any occasion. Whether you’re cooking for a family dinner, a date night, or just because, this dish will impress. Give it a try and let me know what you think. And as always, happy cooking!
Instant Pot Garlic Butter Steak Bites & Potatoes
Yield: 4 Servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Looking for a delicious and easy meal to cook up? Check out my Instant Pot Garlic Butter Steak Bites and Potatoes recipe! Tender steak bites and perfectly cooked potatoes are coated in a mouthwatering garlic butter sauce, making this a dish that your whole family will love. With the help of the Instant Pot, this recipe comes together quickly and effortlessly. Don't miss out on this flavorful and satisfying meal!
Ingredients
24 oz. ribeye steak (any cut will work), cubed
5-6 medium red potatoes, cubed
1 tsp paprika
1 tsp garlic powder
1 tsp coconut aminos (or soy sauce)
1 tbsp olive oil
1 stick butter
1-2 tbsp minced garlic
salt, to taste
pepper, to taste
parsley, garnish
Instructions
Prep meat and potatoes by cutting into one inch cubes. Place in separate bowls.
Add olive oil and salt to potatoes. Stir until evenly coated.
Add remaining seasonings, salt, and coconut aminos to steak bites. Stir until evenly coated.
Place steak into instant pot first, then potatoes. Place one stick of butter on top. Add minced garlic.
Close and seal Instant Pot. Set cook time at 20 minutes. Once finished, allow for natural release.
Sauté to desired temperature if needed.
Plate and garnish with parsley.
Serve and enjoy!
Notes
*This recipe could be easily adapted into a stew by just adding some beef broth and chopped veggies (like carrots, celery, and onion).
*To make a gravy for stew, add a tbsp of flour or 1/2 tbsp cornstarch and stir.
*You could also do this recipe in a crockpot. Add 1/4 cup of broth (or water if needed). Cook on low for 6-8 hours.
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Hi, I’m Molly! 🌿✨ I’m passionate about helping others flourish—mind, body, and spirit. After a life-changing health transformation, including bariatric surgery and overcoming challenges with faith, I’m learning to thrive, even in the messiness of life. As a future Clinical Mental Health Counselor and Holistic Health Practitioner, I share tips on health, wellness, and personal growth to inspire you to bloom into the best version of yourself.
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