Chicken Caesar Salad Sandwich in the Air Fryer

Something I’ve noticed is that most chicken Caesar sandwiches don’t have enough Caesar salad on them. And most chicken Caesar salads don’t have enough chicken. I figured I could fix both problems because these are the kinds of things I think about.

If I’m going to pile a full Caesar salad onto a sandwich, the chicken has to be memorable on its own. Which is what makes a crispy potato chip coating is worth the effort. I crush the chips into lots of small, uneven pieces that turn ridiculously crisp in the air fryer, while the chicken thighs stay juicy underneath.

Then I made the Caesar dressing the way I prefer Caesar dressing to taste. There’s anchovy, Parmesan, lemon, garlic, Worcestershire, Dijon, and the tiniest amount of liquid smoke. There isn’t enough to make you wonder why your Caesar salad tastes smoky. But there’s enough to make someone ask, “What is that?”

This isn’t a sandwich for decorative lettuce cosplaying salad. I wanted the romaine properly dressed up, then piled onto the hot chicken in an amount that makes closing the sandwich slightly optimistic.

I mayo the rolls before they’re toasted because mayonnaise is very good at what it does and I won’t interfere with success.

It’s hot chicken, cold Caesar salad, a toasted bun, and enough Parm falling out the sides to require a plate. I love it when dinner has architecture.

What Makes This Recipe Different

• There’s enough of everything. Salad and chicken. In fact, closing the sandwich is going to require some confidence.
• I use crushed potato chips for the coating instead of breadcrumbs. If you’ve made my gochujang chicken sandwich, you’ll recognize the technique. The chips get incredibly crunchy in the air fryer, which is important when you’re about to pile creamy Caesar salad directly on top. They come with their own salt, fat, and potato flavor, so they’re doing more than standing in for breadcrumbs.
• The Caesar dressing is homemade because I want the romaine coated in authentic Caesar flavor, not bottled dressing added to the sandwich as a condiment. That means Parmesan, anchovy, garlic, lemon, Dijon, Worcestershire, and ⅛ teaspoon of liquid smoke. It doesn’t make the dressing taste smoky. It adds the grilled flavor that’s missing when the chicken is cooked in the air fryer.
• I stuck with chicken thighs because there’s so much happening above them. They stay juicy under the crunchy coating and have enough flavor to stand out once the cold romaine, creamy dressing, and toasted bun get involved. If I wasn’t going to skimp on the Caesar salad, I didn’t want to lose the chicken flavor underneath it.

Ingredients

• Boneless, skinless chicken thighs – They stay juicy in the air fryer and have enough flavor for everything that ends up on top of them. You can use chicken breasts, but thighs make a better sandwich.
• All-purpose flour – The first layer of the coating. The egg needs something to grab onto so we don’t lose half the potato chips in the bottom of the air fryer.
• Thin potato chips – Use a basic salted potato chip and crush them until they’re about the size of panko breadcrumbs, not potato chip dust.
• Garlic powder – I season the chicken before breading it. There’s lots of garlic coming later in the Caesar dressing, but the chicken doesn’t depend on what’s on top of it for flavor.
• Black pepper – Goes directly onto the chicken and into the Caesar dressing. Caesar can handle a good amount of black pepper, and so can chicken thighs.
• Eggs – Our middleman between the flour and potato chips. Beat them well so every part of the chicken gets coated and the chips have somewhere to stick.
• Cooking spray or avocado oil spray – Potato chips already contain fat, but a light coating of oil helps any exposed spots brown in the air fryer instead of coming out pale.
• Hearts of romaine lettuce – Caesar needs romaine. Slice it into thin strips instead of leaving larger pieces so you can add a large amount without pulling the whole salad out in the first bite.
• Anchovy paste – Before you get nervous, this is part of what makes Caesar taste like Caesar. It adds the salty, savoryness without leaving pieces of anchovy anywhere in your sandwich. You’re safe.
• Parmesan cheese – Finely grated Parm goes into the dressing, then I grate more over the finished sandwich because this isn’t where we’re going to hold back.
• Mayonnaise – The base of the Caesar dressing, and I use more on the cut sides of the rolls before toasting. The oil and egg in mayonnaise help the bread brown quickly and evenly.
• Extra-virgin olive oil – Loosens the mayonnaise and gives the dressing the richness you’d expect from Caesar without making it taste like straight mayonnaise.
• Fresh lemon juice and zest – Caesar dressing needs acidity to stand up against the mayonnaise, Parmesan, and anchovy. I use both juice and zest because the zest adds more lemon flavor without adding more liquid.
• Dijon mustard – Adds subtle tang. You don’t taste mustard so much as notice when it isn’t there.
• Garlic – Grate it directly into the dressing so there aren’t chunks of raw garlic hiding in the lettuce. One large clove is enough when it’s grated this finely.
• Worcestershire sauce – Another savory layer behind the anchovy and Parmesan.
• Liquid smoke – I know liquid smoke is a controversial ingredient for Caesar dressing. My goal was to replace the grilled flavor I’d have if the chicken were coming off a grill instead of out of the air fryer. An ⅛ teaspoon won’t make the dressing taste smoky. If you can immediately identify the liquid smoke, you’ve used too much.
• Sea salt – There are already several salty ingredients in the dressing, so it only needs a pinch. Taste before deciding it needs more.
• Sandwich rolls – Brioche or ciabatta are my first picks. They’re both good, so it comes down to whether you’re in the mood for soft and buttery or chewy and crusty.

How to Make Chicken Caesar Salad Sandwich

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (coat the chicken)
  Pat the chicken thighs dry and season both sides with the garlic powder and black pepper. Set up three shallow bowls with the flour, beaten eggs, and crushed potato chips. Crush the chips until they’re about the size of panko breadcrumbs. You want lots of small pieces, but not potato-chip powder. Dredge each thigh in the flour, dip it into the eggs, then press both sides firmly into the chips so the coating has a fighting chance of staying where you put it. Give both sides a light spray of cooking spray or avocado oil before they go into the air fryer.
• Step Two (air fry the chicken)
  Preheat the air fryer to 380°F (193°C). Arrange the chicken in a single layer with some room around each piece, working in batches if you need to. Air fry for 14 to 18 minutes, flipping halfway through, until the coating is golden and the thickest part of the chicken reaches 165°F (74°C). Don’t crowd the basket. Potato chips have agreed to do something impressive, so give them the space to do it.
• Step Three (make the Caesar salad)
  While the chicken cooks, whisk together the anchovy paste, Parmesan, mayonnaise, olive oil, lemon juice, lemon zest, Dijon mustard, garlic, Worcestershire sauce, liquid smoke, sea salt, and black pepper until smooth. Add the romaine and toss it with the dressing right before you’re ready to make the sandwiches. Caesar salad has a very short window between well-dressed and wishing you’d waited another five minutes.
• Step Four (assemble the sandwiches)
  Spread mayonnaise over the cut sides of the rolls and toast them in the air fryer or under the broiler until golden. Put a hot, crispy chicken thigh on each bottom bun, then pile enough Caesar salad that adding the top bun starts to feel ambitious. Finish with more Parmesan and an extra spoonful of dressing if you want it, then close the sandwich as best you can and eat it immediately. Timing matters when one thing is hot and the other is already dressed.

Recipe Tips

• Don’t crush the potato chips too finely. You want them roughly the size of panko breadcrumbs with some smaller and larger pieces mixed in. The irregular pieces are what give the chicken a good crunch in the air fryer. Turn them into powder and you lose most of what makes the coating worth using.
• Press the potato chips firmly onto the chicken after the egg. Don’t roll the thighs around and hope they get acquainted. Pressure helps the coating stick, especially around the sides where it likes to make a run for it.
• If your thighs are large, cook them in batches rather than squeezing all four together. The hot air needs room to move around the coating if you want it crunchy instead of damp and disappointed.
• Give the coated chicken a good mist of cooking spray or avocado oil before air frying. The potato chips already have fat, but the extra spray helps the floury spots brown along with everything else. Flip the chicken halfway through and spray any pale areas you find on the second side.
• Wait until the chicken is cooked and the buns are toasted before tossing the romaine with the Caesar dressing. Once lettuce is dressed, the clock is running. This sandwich is much better when the salad is still cold and crisp against the hot chicken.
• Don’t be shy with the Caesar salad. This is not a garnish exercise. If you can close the sandwich without anything trying to escape, I’m not convinced you added enough.

Storage

• These sandwiches are best assembled right before eating. Once dressed romaine comes together with crispy chicken, neither one is interested in being saved for tomorrow.
• If you have leftovers, store the cooked chicken, Caesar dressing, and undressed romaine separately in airtight containers in the refrigerator. The chicken and dressing will both keep for up to 3 days in the refrigerator. Keep the lettuce dry and toss it with the dressing only when you’re ready to eat.
• For the best chance of bringing the potato-chip coating back to life, reheat the chicken in the air fryer at 350°F (177°C) for a few minutes until hot and crisp again. I wouldn’t microwave it unless crunchy chicken is not what you want.
• I don’t recommend freezing the assembled sandwiches or Caesar salad. You can freeze the cooked chicken, although the potato-chip coating will never be quite as crisp as it was the first time around.

FAQs

• Can I use chicken breasts instead of chicken thighs?
  Sure, but do you have to? If you must, choose smaller chicken breasts or slice larger ones horizontally into thinner cutlets so they cook evenly. Start checking the internal temperature earlier since chicken breasts can dry out faster than thighs. They’re done when the thickest part reaches 165°F (74°C).
• Can I use breadcrumbs instead of potato chips?
  Yes. Panko would be my first choice because it will give you the closest crunchy coating. The sandwich will still be good, but you’ll lose the salty potato flavor that makes the chip crust so good.
• Can I use bottled Caesar dressing?
  Yep. I’m not going to come to your house and check. Use one you like and toss it with the romaine right before assembling the sandwiches. The homemade dressing gives you more control over the lemon, garlic, Parmesan, and anchovy, but bottled dressing gets dinner on the table faster.
• Can I leave out the anchovy paste?
  You can, although the dressing won’t have the same savory Caesar flavor. If anchovies are the thing making you nervous, remember that they disappear completely into the dressing. Nobody is going to encounter an anchovy halfway through the sandwich and have questions.
• Do I have to use the liquid smoke?
  No. The ⅛ teaspoon adds a hint of the grilled flavor you’d get from chicken cooked on the grill, but the dressing will still be Caesar dressing without it.
• Can I bake the potato chip chicken instead?
  You can. I developed this recipe for the air fryer, but an oven version, I’d use a wire rack over a sheet pan at 425°F (218°C) until the coating is browned and the chicken reaches 165°F (74°C) in the thickest part. Depending on the size of the thighs, start checking around 20 minutes. You could also use the convection setting to mimic an air fryer. Lower the oven to 400°F (204°C).
• Can I make the Caesar dressing ahead of time?
  Yes. Make it up to 3 days ahead and keep it covered in the refrigerator. Give it a good stir before using, but wait to toss it with the romaine until you’re ready to assemble the sandwiches.
• Can I make these for lunch ahead of time?
  You can prep everything ahead, but don’t assemble the sandwiches. Pack the chicken, romaine, dressing, Parmesan, and roll separately. Reheat the chicken if you can, toss the lettuce with the dressing, and put everything together when you’re ready to eat. Otherwise, by lunchtime you’ve essentially packed yourself a very elaborate wet bun.

From My Kitchen Notes

Small observations from the margins.

• Some things only become useful after they’ve been crushed.
• Pressure is occasionally what makes something stick.
• A good coating requires commitment. Halfhearted pressing gets you nowhere.
• There’s a surprising amount you can fit between two halves when you stop worrying about how it looks.
• Anything worth piling this high is probably going to fall apart a little.
• Hot and cold can occupy the same space very well.
• Sometimes the best part is what falls out while you’re trying to hold everything together.
• If you want all of it in one bite, things are going to get complicated.
• There comes a point when adding more makes closing the whole thing mostly theoretical.
• You can spend a lot of time trying to manage things when eating it over a plate would solve the problem.
• Not everything that falls apart was assembled incorrectly.

More Sandwiches Worth the Mess

• Chopped BLT Hoagies – Creamy filling, every classic bite.
• Open-Faced Thai Chicken Sandwiches – Rotisserie chicken, chili-garlic mayo.
• Curried Turkey Salad Sandwiches – Sweet, savory, warmly spiced.
• Chicken Salad with Grapes – Creamy, crunchy lunchtime favorite.
• Chicken Cordon Bleu Sliders – Crispy garlic panko topping.

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Chicken Caesar Salad Sandwich

This chicken Caesar salad sandwich has crispy potato chip-crusted chicken thighs, homemade Caesar dressing, crunchy romaine, and plenty of Parmesan piled onto toasted sandwich rolls. It's a hearty sandwich that doesn't skimp on either the chicken or the Caesar salad.

Course Dinner, Lunch, Main Course

Cuisine American

Keyword air fryer chicken Caesar sandwich, chicken Caesar salad sandwich, chicken thigh sandwich, Crispy Chicken Sandwich

Prep Time 20 minutes minutes

Cook Time 18 minutes minutes

Total Time 38 minutes minutes

Servings 4 sandwiches

Calories 676kcal

Author Cathy Pollak

Equipment

• Air Fryer Cooks the potato chip coating until crisp without deep frying.
• mixing bowls (large). For whisking the Caesar dressing and tossing the romaine.
• whisk Blends the dressing until smooth and creamy.
• microplane grater or fine grater. Finely grates the garlic and Parmesan so they blend smoothly into the dressing.
• instant-read thermometer The easiest way to know when the chicken has reached 165°F (74°C).

Ingredients

Chicken:

• 4 (~1½ lbs / 680 g) boneless, skinless chicken thighs
• 1½ tsps (4 g) garlic powder
• ½ tsp (1 g) ground black pepper
• ½ cup (60 g) all-purpose flour
• 2 large eggs beaten
• 1½ cups (45 g) thin potato chips crushed
• cooking spray or avocado oil

Caesar Salad:

• 1 tsp (5 g) anchovy paste
• 3 tbsps (15 g) finely grated Parmesan cheese
• ½ cup (112 g) mayonnaise
• 2 tbsps (30 ml) extra virgin olive oil
• ½ tsp (1 g) lemon zest
• 1½ tbsps (22 ml) fresh lemon juice
• ½ tsp (2 g) Dijon mustard
• 1 large clove garlic grated
• ½ tsp (2.5 ml) Worcestershire sauce
• ⅛ tsp (0.6 ml) liquid smoke (optional)
• ⅛ tsp (0.75 g) fine sea salt
• ⅛ tsp (0.25 g) freshly ground black pepper
• 3 cups (140 g) hearts of romaine lettuce cut into thin strips

Sandwiches:

• 4 sandwich rolls such as ciabatta or brioche
• 2-3 tbsps (30 to 45 g) mayonnaise
• additional grated Parmesan for serving

Instructions

• Pat the chicken thighs dry with paper towels, then season both sides with the garlic powder and black pepper. Place the flour in one shallow bowl, the beaten eggs in a second bowl, and the crushed potato chips in a third. Crush the chips until they're about the size of panko breadcrumbs so they stick well and create an even coating.
  4 (~1½ lbs / 680 g) boneless, skinless chicken thighs, 1½ tsps (4 g) garlic powder, ½ tsp (1 g) ground black pepper, ½ cup (60 g) all-purpose flour, 2 large eggs, 1½ cups (45 g) thin potato chips
• Dredge each chicken thigh in the flour, shaking off the excess before dipping it into the beaten eggs. Press both sides firmly into the crushed potato chips so the coating sticks well. Lightly spray both sides with cooking spray or avocado oil, which helps the potato chips brown and crisp in the air fryer.
  cooking spray
• Preheat the air fryer to 380°F (193°C). Arrange the coated chicken thighs in a single layer without overlapping them, working in batches if necessary. Air fry for 14 to 18 minutes, flipping halfway through, until the coating is golden brown and the chicken reaches an internal temperature of 165°F (74°C).
• While the chicken cooks, whisk together the anchovy paste, Parmesan cheese, mayonnaise, olive oil, lemon juice, lemon zest, Dijon mustard, grated garlic, Worcestershire sauce, liquid smoke, sea salt, and black pepper until smooth and creamy. If you prefer an extra-smooth dressing, blend everything in a blender or food processor for a few seconds.
  1 tsp (5 g) anchovy paste, 3 tbsps (15 g) finely grated Parmesan cheese, ½ cup (112 g) mayonnaise, 2 tbsps (30 ml) extra virgin olive oil, ½ tsp (1 g) lemon zest, 1½ tbsps (22 ml) fresh lemon juice, ½ tsp (2 g) Dijon mustard, 1 large clove garlic, ½ tsp (2.5 ml) Worcestershire sauce, ⅛ tsp (0.6 ml) liquid smoke, ⅛ tsp (0.75 g) fine sea salt, ⅛ tsp (0.25 g) freshly ground black pepper
• Add the sliced romaine to the Caesar dressing and toss until every piece is evenly coated. Waiting until just before serving keeps the lettuce crisp instead of letting it soften in the dressing.
  3 cups (140 g) hearts of romaine lettuce
• Split the sandwich rolls and spread a thin layer of mayonnaise on the cut sides. Toast them in the air fryer or under the broiler until lightly golden. The mayonnaise helps the rolls brown evenly while adding another layer of flavor.
  4 sandwich rolls, 2-3 tbsps (30 to 45 g) mayonnaise
• Place one crispy chicken thigh on the bottom half of each toasted roll, then pile on a generous amount of the Caesar salad. Sprinkle with additional grated Parmesan cheese and spoon over a little extra Caesar dressing if you like. Add the top bun and serve immediately while the chicken is still hot and the coating is at its crispiest.
  additional grated Parmesan for serving

Notes

• Crush the potato chips until they're roughly the size of panko breadcrumbs for the most even coating.
• Spray the coated chicken lightly before air frying so the potato chips brown evenly.
• Cook the chicken in batches if needed. Overcrowding the basket prevents good air circulation.
• Toss the romaine with the dressing just before serving so it stays crisp.
• Homemade Caesar dressing can be prepared up to 2 days ahead and refrigerated.
• Leftover cooked chicken reheats well in a 350°F (177°C) air fryer for 3 to 5 minutes.
• Store the chicken, dressing, lettuce, and rolls separately for the best texture.

 

 

If you’re making this Chicken Caesar Salad Sandwich, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 380g | Calories: 676kcal | Carbohydrates: 46g | Protein: 36g | Fat: 61g | Saturated Fat: 12g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 23g | Cholesterol: 220mg | Sodium: 884mg | Potassium: 635mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3340IU | Vitamin C: 9mg | Calcium: 223mg | Iron: 4mg

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The post Chicken Caesar Salad Sandwich appeared first on Noble Pig.

Chicken Corn Chowder with Fresh Sweet Corn

The corn goes into the pot before I ever cut it off the cob. I know that seems backwards, but there’s a reason for it. While the chicken cooks, the cobs flavor the broth, so this chicken corn chowder starts tasting like fresh corn before the kernels are ever sliced off.

I’m a summer soup person. We’ve already established that at some point. Once sweet corn is available at farm stands, I make this one several times over the season. I’d rather make a corn chowder that tastes like August than wait until November for cold weather to roll around. This one has enough creaminess to feel comforting without turning into a corn chowder that needs a blanket and a fireplace.

I’m also not making a roux in the middle of summer out of principle. I use instant mashed potato flakes to thicken the broth in a couple of minutes, and I can decide how thick I want it without another pan or another ten minutes standing over the stove. The corn is the reason I made the soup in the first place. I want it to stay the most noticeable flavor in the bowl.

Half the bell pepper cooks into the chowder, and I sprinkle the rest over the top before serving. It seems like a small thing, but every spoonful ends up with soft peppers, fresh peppers, tender chicken, and sweet corn that still tastes like it came off the cob.

This is what I make when August has me in the mood for soup, but not the kind that makes me wonder why I didn’t wait for October.

What Makes This Recipe Different

• I wanted the cobs to flavor the broth before the kernels were even sliced off, so I cooked the whole ears with the chicken. Once the corn comes off the cob, it only needs a few minutes back in the pot, so it stays sweet and fresh instead of simmering the entire time.
• I skipped the heavy cream on purpose. Whole milk gives the broth enough richness to taste like chowder without covering up the fresh corn or bell peppers.
• Instant mashed potato flakes are cooked potatoes that have been dried, and they thicken the broth in minutes. They’re the perfect thing when I don’t want to spend another minute near a hot stove. I add as much or as little as I want until the chowder is the consistency I like. I usually keep this one more brothy because it fits summer better.
• When to add the bell peppers seems like a minor decision, but it wasn’t. I cook half in the broth until they’re tender, then sprinkle the rest over each bowl before serving. That way every bowl has both soft and crisp peppers.

Ingredients

• Boneless skinless chicken breasts – They cook right in the broth, don’t leave a layer of fat floating on top, and shred easily without making the soup too rich.
• Fresh sweet corn – The reason this recipe exists. Cooking the ears before cutting off the kernels gives the broth extra corn flavor, and the kernels only need a few minutes back in the pot.
• Low-sodium chicken broth – Since the chicken and corn both cook in the broth, it becomes the base of the soup. I use low-sodium so I can season the chowder at the end instead of hoping the broth got it right.
• Green bell pepper – Half cooks into the chowder, and the rest gets sprinkled over the finished bowls. It gives the soup two different textures instead of one.
• Whole milk – It makes the broth creamy without covering up the fresh corn. Heavy cream would make a richer chowder, but that’s not what I wanted this one to be.
• Instant mashed potato flakes – One of my favorite tricks for thickening soup. They dissolve quickly, and I can add more until the chowder is the consistency I prefer.
• Salt and black pepper – I wait until the end to season because every brand of chicken broth is different. Taste first, then decide how much the soup needs.
• Crushed red pepper flakes – I like serving these at the table so everyone can decide how much heat they want.

How to Make Chicken Corn Chowder

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (cook the chicken and corn)
  Place the chicken breasts, whole ears of corn, and chicken broth in a Dutch oven. Bring everything to a boil, then lower the heat and let it simmer for about 12 minutes, or until the chicken reaches 165°F (74°C). Cooking the corn before cutting off the kernels may seem backwards, but it gives the broth a head start. While the chicken cooks, the cobs flavor the broth, so the chowder already tastes like corn before the kernels ever make it back into the pot.
• Step Two (make the broth)
  Move the chicken and corn to a cutting board. Stir half of the chopped bell pepper into the broth, then pour in the milk and add the instant mashed potatoes, stirring until smooth. If you want a thicker chowder, add more potato flakes a little at a time until it gets where you want it. There’s no roux or waiting for diced potatoes to soften because this summer soup has enough going for it already.
• Step Three (finish the chowder)
  Shred the chicken with two forks while the corn cools enough to handle. Cut the kernels from the cobs and return both the chicken and corn to the pot. The kernels only need enough time to warm through, which keeps them tasting like fresh corn instead of something that has been simmering since breakfast.
• Step Four (season and serve)
  Warm the chowder over medium-low heat, but don’t let it boil once the milk is in there. Taste and season with salt and black pepper, then ladle it into bowls. Add the rest of the chopped bell pepper for some crunch and color, plus crushed red pepper flakes for anyone who likes summer corn with a nudge of confrontation.

Recipe Tips

• Cut the kernals into a wide bowl instead of trying to do it over the pot. The bowl catches the corn and all the juices without sending kernals across the kitchen.
• Add the potato flakes a little at a time. They continue thickening for a minute or two after you stir them in, so it’s easier to add more than to thin the soup back out.
• Once the milk has been added, keep the chowder at a lazy simmer instead of a boil. It stays smoother that way.
• Taste before adding salt since every brand of chicken broth seasons the soup differently.

Storage

• Store leftover chicken corn chowder in an airtight container in the refrigerator for up to 4 days. The chowder will thicken as it sits because the potato flakes continue absorbing liquid. Stir in a splash of chicken broth or milk while reheating until it’s back to the consistency you like.
• Reheat over medium-low heat or in the microwave, stirring occasionally. Try not to let it boil once it’s hot since the milk can lose its smooth texture.
• This chowder can be frozen for up to 3 months, although the broth may look slightly less smooth after thawing it. Cool it completely before freezing, thaw overnight in the refrigerator, and reheat slowly with a splash of milk or broth.

FAQs

• Can I use frozen corn kernels instead of fresh corn?
  Yes. Fresh corn gives the best flavor because the cobs cook in the broth, but frozen corn kernels still make a good chowder. Stir them in with the shredded chicken since they only need a few minutes to heat through.
• Can I use diced potatoes instead of instant mashed potato flakes?
  You can. Add peeled, diced potatoes with the chicken and corn so they have time to become tender. The chowder will have a chunkier texture, and you’ll no longer need the potato flakes.
• Can I use rotisserie chicken?
  Yes. Skip poaching the chicken and add shredded rotisserie chicken after the broth is finished. I’d still cook the whole ears of corn in the broth first so you don’t miss out on that extra corn flavor.
• Can I use chicken thighs instead of chicken breasts?
  Yes, but expect a different result. Boneless, skinless chicken thighs release more fat into the broth, so the chowder won’t stay as light as it does with chicken breasts. They’ll still taste good, but I prefer chicken breasts for this recipe.
• Why do you cook the corn before cutting it off the cob?
  Cooking the whole ears in the broth gives the chowder more corn flavor. Then the kernels only need a few minutes back in the pot, so they stay fresher-tasting.

From My Kitchen Notes

Small observations from the margins.

• Don’t let fresh things become ordinary because they’re abundant.
• The sweetest things usually have a shorter season than I’d prefer.
• There are days when enough is the right amount.
• Knowing when to stop cooking something is part of knowing how to cook it.
• Cooking something longer doesn’t always bring it closer to what you wanted.
• There’s a reason not everything belongs in the pot at the same time.
• Leaving part of something uncooked is not the same as leaving it unfinished.
• Corn gives the broth something before the kernels ever become a part of it.
• Some ingredients change the meal without needing to remain in it.
• Cutting something away doesn’t erase what it already gave.
• There’s a difference between flavoring the whole pot and being visible in the final spoonful.
• You can remove the source and still taste what happened.
• The best conversations leave something unsaid on purpose.
• The bowl remembers the cob even after the cob is gone.

Since You’re Already Buying Corn…

• Grilled Corn Salad with Avocado and Basil – Charred corn, avocado, fresh basil.
• Fresh Creamed Corn – Rich, buttery side dish.
• Smoked Corn on the Cob – Pellet grill, seasoned butter.
• Cherry Corn Salad – Arugula, feta, sweet cherries.
• Corn Succotash – Edamame, bacon, tomatoes.
• Mexican Street Corn Pasta Salad – Cotija, chili-lime dressing.
• Mexican Street Corn Soup – Elote-inspired comfort bowl.

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Chicken Corn Chowder

Chicken corn chowder makes the most of fresh sweet corn with tender chicken, bell peppers, and a lightly creamy broth that's filling without feeling like a cold-weather soup. Cooking the whole ears in the broth before cutting off the kernels adds even more corn flavor, while instant mashed potato flakes thicken the chowder without making a roux. It's a one-pot dinner that's ready in about 30 minutes.

Course Dinner, Lunch, Main Course

Cuisine American

Keyword chicken and corn chowder, Chicken Corn Chowder, chicken corn chowder recipe, chicken corn chowder with potatoes, corn chowder with chicken, easy chicken corn chowder, fresh corn chowder, one pot chicken corn chowder, summer chicken corn chowder

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 270kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons For measuring milk, potato flakes, and seasoning.
• Cutting board Easy place to shred the chicken and chop the veggies.
• chef knife For chopping the bell pepper and cutting the kernals from the cobs.
• Dutch oven 7 quart (6.6 L). Large enough to hold the broth, chicken, and whole ears of corn.

Ingredients

Chowder:

• 12 oz (340 g) skinless, boneless chicken breast halves
• 4 ears fresh sweet corn husks and silk removed
• 1 (32 oz / 946 ml) container low-sodium chicken broth
• 1 medium green bell pepper chopped and divided
• 1 cup (240 ml) whole milk
• 2 cups (160 g) instant mashed potatoes flakes
• salt and pepper to taste

For serving:

• 2 tsps (4 g) red pepper flakes

Instructions

• In a Dutch oven, add the chicken breasts, whole ears of corn, and chicken broth. Bring to a boil over high heat, then reduce the heat to a gentle simmer. Cook for about 12 minutes, or until the chicken reaches 165°F (74°C).
  12 oz (340 g) skinless, boneless chicken breast halves, 4 ears fresh sweet corn, 1 (32 oz / 946 ml) container low-sodium chicken broth
• Remove the chicken and corn from the pot. Stir half of the chopped bell pepper into the broth, then add the milk and instant mashed potato flakes. Stir until smooth. If you'd like a thicker chowder, continue adding potato flakes ¼ cup (20 g) at a time until it reaches the consistency you like.
  1 medium green bell pepper, 1 cup (240 ml) whole milk, 2 cups (160 g) instant mashed potatoes flakes
• Shred the chicken using two forks. Once the corn is cool enough to handle, cut the kernels from the cobs and return both the chicken and corn to the pot. Cooking the ears before removing the kernels gives the broth extra corn flavor while helping the kernels stay fresh-tasting instead of simmering the entire time.
• Warm the chowder over medium-low heat without letting it boil. Season with salt and black pepper to taste, then divide into bowls.
  salt and pepper
• Sprinkle each serving with the remaining chopped bell pepper and crushed red pepper flakes if you like a little heat.
  2 tsps (4 g) red pepper flakes

Notes

• Cooking the corn on the cob first gives the broth extra corn flavor before the kernels are added back to the soup.
• Instant mashed potato flakes dissolve quickly and make it easy to adjust the thickness without making a roux.
• Fresh sweet corn gives the best flavor and texture, but frozen corn can be substituted when fresh corn isn't in season.
• Leftover chowder will thicken in the refrigerator. Stir in a splash of chicken broth or milk while reheating if needed.
• Warm gently after adding the milk and avoid boiling to help keep the broth smooth.

 

 

If you’re making this Corn Chicken Chowder, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

 

Nutrition

Serving: 440g | Calories: 270kcal | Carbohydrates: 40g | Protein: 23g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 62mg | Sodium: 785mg | Potassium: 1020mg | Fiber: 4g | Sugar: 11g | Vitamin A: 860IU | Vitamin C: 48mg | Calcium: 160mg | Iron: 2mg

Have you made this Chicken Corn Chowder? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Chicken Corn Chowder appeared first on Noble Pig.

Hot Honey Chicken Thighs with Homemade Hot Honey Glaze

I’ve had this thing for hot honey for a while now and find excuses to use it on everything from pizza (especially pizza) to vegetables. It hasn’t disappointed me yet. It’s definitely made chicken thighs a lot more exciting. This is one of those recipes I’ll batch cook at the beginning of the week because the leftovers are just as good for lunch as they are for dinner.

Chicken thighs are the best chicken (yes, that’s my opinion), and I’ve never understood why I spent so many years pretending they weren’t. They stay juicy, take seasoning well, and don’t penalize you if you get distracted and leave them in the oven a little longer than planned. Boneless thighs are also nice because I want this to be dinner, not an activity.

I do use bottled hot honey for drizzling in other recipes, like my Boursin bacon dip,  but for this glaze I make my own. Honey, hot sauce, butter, vinegar, garlic, and red pepper flakes go into a saucepan, and I can decide how spicy I want it before it ever comes in contact with the chicken. Some days I do prefer sensible spice. Other times I want heat that makes me stop talking for a second. This sauce can go in either direction.

After making this a few different ways, I decided the glaze needed to go on more than once. The first layer cooks into the chicken, another goes on before the broiler, and the reserved glaze gets brushed over everything at the end. That gives the sauce time to develop in the oven without losing the flavor of the glaze held back.

I always make more than I need because this chicken is good cold, reheated, chopped over rice, or eaten with whatever veg is in season. By Wednesday, I’m glad it’s still in the refrigerator.

What Makes This Recipe Different

• Glaze doesn’t have any patience at 425°F. I gave the thighs most of their oven time with the seasoning first. The glaze comes in later, when there’s enough time for the sugars to caramelize without ending up stuck to the baking sheet.
• I also simmer the glaze before brushing it onto anything. Honey, hot sauce, butter, apple cider vinegar, garlic, and red pepper flakes need a few minutes together so some of the water cooks off. Once it thickens, more of it stays on the chicken instead of ending up in the bottom of the pan.
• The glaze goes on in stages. One round cooks onto the chicken, another gets a quick trip under the broiler, and the portion I reserved at the beginning goes on after the thighs have rested. That last part is important because any glaze touched by the chicken brush is done serving duty. Keeping some separate gives the finished chicken fresh heat and sweetness without introducing everybody to questionable kitchen sanitation.
• Boneless chicken thighs are made for a recipe like this. They stay juicy through roasting and broiling, and their richer flavor can handle the honey, butter, hot sauce, and vinegar without getting lost. There’s no marinade or overnight planning. Season the chicken, roast it, brush on the glaze as it cooks, and dinner is ready in about 40 minutes.

Ingredients

• Boneless skinless chicken thighs – They stay juicy through roasting and broiling, and their richer flavor stands up well to the hot honey glaze.
• Olive oil – Helps the seasonings coat the chicken evenly before the glaze goes on.
• Kosher salt – Seasons the chicken before the glaze goes on. The glaze has plenty going on, but the meat still needs its own salt.
• Smoked paprika – Gives the chicken a smoky base before the honey and hot sauce are added.
• Garlic powder – Goes into both the chicken seasoning and the glaze because it needed more than one appearance.
• Onion powder – Adds savory flavor underneath the sweetness and heat.
• Black pepper – Keeps the sweet in check.
• Fresh parsley – Optional, but useful when the baking sheet needs evidence that vegetables still exist.
• Honey – Forms the base of the glaze and thickens as it simmers.
• Hot sauce – This is where most of the heat comes from, so use one you already like. The flavor of the sauce is important because there’s enough of it to notice.
• Apple cider vinegar – Cuts through the honey and butter so the glaze doesn’t taste overly sweet.
• Unsalted butter – Adds richness to the glaze and smooths out the heat without taking it away.
• Red pepper flakes – Add another layer of heat and let you push the glaze further than the hot sauce alone.

How to Make Hot Honey Chicken Thighs

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (season the chicken)
  Preheat the oven to 425°F (220°C) and lightly grease a large rimmed baking sheet. Add the chicken thighs, olive oil, salt, smoked paprika, garlic powder, onion powder, and black pepper to a large bowl and toss until the chicken is evenly coated. Arrange the thighs in a single layer on the baking sheet with enough room between them to roast instead of steam. Put the pan in the oven and cook for 15 minutes.
• Step Two (make the glaze)
  While the chicken is in the oven, make the glaze. Add the honey, hot sauce, apple cider vinegar, butter, garlic powder, and red pepper flakes to a small saucepan over medium-low heat. Let it come to a gentle simmer and cook for 6 to 8 minutes, stirring now and then, until the butter has melted and the glaze has thickened slightly. Before the brush goes anywhere near the chicken, pour 3 to 4 tablespoons into a small bowl and set it aside for the end.
• Step Three (glaze the chicken)
  Take the chicken out of the oven and brush it with about half of the glaze left in the saucepan. Return the pan to the oven and roast for another 5 to 7 minutes, or until the thickest part of the chicken reaches 165°F (74°C). This gives the glaze enough time to cook onto the chicken without asking the honey to survive the entire roasting time.
• Step Four (broil)
  Brush the chicken with the rest of the glaze from the saucepan, then switch the oven to broil. Broil for 2 to 3 minutes, until the glaze caramelizes and the tops pick up some color. Stay close. Honey can go from exactly right to regrettable while you turn around to rinse the brush.
• Step Five (rest and serve)
  Let the chicken rest for 5 minutes, then brush it with the glaze you reserved at the beginning. Add the parsley if you’re using it and serve with coleslaw, roasted potatoes, rice, or whatever veggies are available and willing.

Recipe Tips

• Leave room between the chicken thighs on the baking sheet. If they’re crowded together, they’ll release moisture and steam instead of roasting.
• Reserve the finishing glaze before the brush touches the chicken so it stays fresh for serving.
• Keep the glaze at a lazy simmer. A hard boil can make the honey reduce too quickly and turn the sauce thicker than you want before the chicken is ready.
• Check the largest chicken thigh with an instant-read thermometer. Smaller pieces may be done first, but the thickest one decides when dinner is ready.
• Stay near the oven during the broiling step. Honey darkens fast, and those final two minutes are not the time to start unloading the dishwasher.
• Let the chicken rest for 5 minutes before serving so the juices have time to come together.

Storage

• Refrigerate leftover hot honey chicken thighs in an airtight container for up to 4 days. The glaze thickens when it gets cold, but it loosens again as the chicken reheats.
• For the best texture, reheat the chicken in a 350°F (175°C) oven until warmed through. Cover it loosely for most of the reheating time, then uncover it for the final few minutes. The microwave works for lunch, but use a lower setting so the chicken doesn’t go from juicy to punitive. It happens.
• The cooked chicken can be frozen for up to 3 months. Let it cool completely, freeze it with any extra glaze, and thaw it overnight in the refrigerator before reheating.

FAQs

• Can I use bone-in chicken thighs?
  Yes, but they’ll need more time in the oven. Roast them until the thickest part reaches 165°F (74°C), then glaze and broil them the same way. Bone-in thighs vary quite a bit in size, so let the thermometer make the decision.
• Can I use chicken breasts?
  You can, but chicken breasts are less forgiving under the broiler. Use pieces of similar thickness and start checking the temperature early so they don’t dry out while the glaze caramelizes.
• How can I make the chicken less spicy?
  Use a milder hot sauce and reduce or leave out the red pepper flakes. Taste the glaze before brushing it onto the chicken and adjust if you’d like it milder.
• Can I use bottled hot honey?
  Yes. Warm it with the butter and apple cider vinegar so it becomes more of a glaze, then taste it before adding any extra hot sauce or red pepper flakes. Bottled hot honey varies, and some brands have already made all the heat decisions for you.
• Can I make the glaze ahead of time?
  Yes. Make it up to 3 days ahead and refrigerate it in a covered container. Reheat it over low heat until it loosens enough to brush onto the chicken.
• Can I make this in the air fryer?
  Yes, though the chicken will need to cook in batches so it has enough room. Air fry at 400°F (205°C) until nearly cooked through, brush with glaze, then continue cooking until the chicken reaches 165°F (74°C). Finish with the reserved glaze before serving.
• Can I grill the chicken thighs?
  Yes. Grill the seasoned thighs over medium heat until nearly done, then begin brushing on the glaze during the final few minutes. Save the heavier glazing for the end so more of it stays on the chicken.

From My Kitchen Notes

Small observations from the margins.

• Sweetness never cancels out heat. It only makes people willing to stay longer.
• There’s always been a difference between warmth and warning.
• There is a point where sweetness stops being generous and starts becoming camouflage.
• Enough spice will show you what sugar was trying to cover.
• Some combos work because neither one agrees to disappear.
• You can control the outcome without acting like there isn’t a fire.
• There are things that need more than one pass before they become impossible to ignore.
• The first brush changes the surface. The last one tells the truth.
• Holding something back only matters when you return with it.
• The part saved for the end often changes how everything before it is understood.
• Timing only matters when there’s something to lose.
• Not everything improves by being left alone.
• You can keep brushing over the same place, but eventually something has to soak in.
• You don’t need less intensity. You need something capable of meeting it.

More Ways I Like to Dress Up Chicken Thighs

• Orange Chicken – Tempura batter, crisp orange glaze
• Slow Cooker Korean BBQ Chicken – Sweet heat, fall-apart tender
• Apricot Chicken Thighs with Olives – Overnight marinade, sweet-savory
• Chicken Thighs over Pearl Couscous – Lemon, herbs, one pot
• General Tso’s Chicken – Crispy coating, bold homemade sauce
• Stovetop Chicken and Rice – One pan, very savory

This post may contain affiliate links. Please read my disclosure policy.

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Hot Honey Chicken Thighs

Hot honey chicken thighs are roasted until tender, finished with a homemade hot honey glaze, and ready in about 40 minutes. Simmering the glaze before brushing it onto the chicken gives it time to thicken, while a quick trip under the broiler caramelizes the glaze before one final brush just before serving.

Course Dinner, Lunch, Main Course

Cuisine American

Keyword Baked Chicken Thighs, homemade hot honey glaze, hot honey boneless chicken thighs, hot honey chicken thighs, oven hot honey chicken thighs

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 8

Calories 260kcal

Author Cathy Pollak

Equipment

• large rimmed baking sheet Gives the chicken enough room to roast instead of steaming.
• mixing bowls (large) For evenly coating the chicken with the seasonings.
• Saucepan (small) Simmers the hot honeyglaze until slightly thickened.
• pastry brush Makes brushing the glaze onto the chicken quick and even.
• instant-read thermometer To make sure the chicken has reached a safe internal temperature without overcooking.

Ingredients

Chicken:

• 2 lbs (900 g) boneless skinless chicken thighs
• 1 tbsp (15 ml) olive oil
• ¾ tsp (4.5 g) kosher salt
• 1 tsp (2 g) smoked paprika
• 1 tsp (3 g) garlic powder
• ½ tsp (1 g) onion powder
• ½ tsp (1 g) black pepper
• 1 tbsp (4 g) finely chopped fresh parsley (optional)

Hot Honey Glaze:

• ⅓ cup (113 g) honey
• ¼ cup (60 ml) hot sauce (use your favorite)
• 1 tbsp (15 ml) apple cider vinegar
• 2 tbsps (28 g) unsalted butter
• ½ tsp (1.5 g) garlic powder
• ½ tsp (1 g) red pepper flakes

Instructions

• Preheat the oven to 425°F (220°C). Lightly grease a large rimmed baking sheet.
• Toss the chicken thighs with the olive oil, salt, smoked paprika, garlic powder, onion powder, and black pepper until evenly coated. Arrange in a single layer on the prepared baking sheet, leaving a little space between each piece. Roast for 15 minutes.
  2 lbs (900 g) boneless skinless chicken thighs, 1 tbsp (15 ml) olive oil, ¾ tsp (4.5 g) kosher salt, 1 tsp (2 g) smoked paprika, 1 tsp (3 g) garlic powder, ½ tsp (1 g) onion powder, ½ tsp (1 g) black pepper
• While the chicken roasts, combine the honey, hot sauce, apple cider vinegar, butter, garlic powder, and red pepper flakes in a small saucepan. Bring to a gentle simmer over medium-low heat and cook for 6 to 8 minutes, stirring occasionally, until slightly thickened. Reserve 3 to 4 tablespoons (45 to 60 ml) of the glaze for serving.
  ⅓ cup (113 g) honey, ¼ cup (60 ml) hot sauce, 1 tbsp (15 ml) apple cider vinegar, 2 tbsps (28 g) unsalted butter, ½ tsp (1.5 g) garlic powder, ½ tsp (1 g) red pepper flakes
• Brush the chicken with about half of the remaining glaze. Return to the oven and roast for 5 to 7 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
• Brush with the remaining glaze and switch the oven to broil. Broil for 2 to 3 minutes, or until the glaze caramelizes and the chicken is lightly browned.
• Let the chicken rest for 5 minutes. Brush with the reserved glaze, garnish with the parsley if desired, and serve.
  1 tbsp (4 g) finely chopped fresh parsley

Notes

• Arrange the chicken in a single layer with space between each piece so it roasts instead of steaming.
• Reserve the serving glaze before brushing any onto the chicken.
• Keep a close eye on the chicken while broiling since the honey caramelizes quickly.
• Larger chicken thighs may need an extra minute or two to reach 165°F (74°C).
• The hot honey glaze can be prepared up to 2 days ahead and refrigerated. Warm gently before using.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

 

 

 

If you’re making these Hot Honey Chicken Thighs, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 113g | Calories: 260kcal | Carbohydrates: 12g | Protein: 19g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 103mg | Sodium: 467mg | Potassium: 316mg | Fiber: 1g | Sugar: 11g | Vitamin A: 267IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 1mg

Have you made these Hot Honey Chicken Thighs? I’d love to hear how they turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Hot Honey Chicken Thighs appeared first on Noble Pig.

Crockpot Apple Crisp with a Crisp Oat Topping

I loved the idea of apple crisp in a crockpot, but the first time I tried it, I was immediately turned off by the condensation collecting under the lid and dripping back onto the oat topping, leaving it soggy. I wasn’t making it in the slow cooker because it was easier. I wanted my oven free for everything else I was cooking.

The fix turned out to be much less dramatic than the problem. I stretched a couple of thick paper towels across the top of the crockpot before putting the lid on, and they caught the condensation before it could rain back down onto the crisp. The topping stayed crisp, the apples stayed in slices instead of becoming applesauce, and I stopped wondering why anyone bothered making apple crisp in a slow cooker in the first place.

That’s really why I keep making it this way. The oven is already occupied, I don’t feel like heating up the kitchen any more than necessary, or I want dessert taking care of itself while I do something else. Apple crisp has never seemed offended by this arrangement.

Apple crisp has never felt like a holiday dessert to me anyway. I think it’s more of a Sunday afternoon treat I make because my apple trees are overloaded or cinnamon sounds like the flavor of the moment. A scoop of vanilla ice cream isn’t mandatory, but I’ve never managed to convince myself of that.

What Makes This Recipe Different

• I found pretty quickly that stretching a couple of absorbent paper towels across the crockpot before putting the lid on catches that moisture before it can drip down into the topping. It’s a tiny change, but it completely changes the outcome.
• I wasn’t trying to prove the crockpot was somehow better than the oven. I wanted my oven available for everything else I happened to be cooking that day. The crockpot handles the apple crisp while everything else gets the attention it needs.
• The apples are as important as the topping. I wanted them tender enough to cut with a spoon, but still recognizable as slices of apple instead of falling apart into slow cooker applesauce. Granny Smith apples hold up the best during the long cooking time, which is why I keep using them.
• That’s really this recipe in a nutshell. I wasn’t trying to replace classic baked apple crisp. This is the one I make when I need the oven free without giving up the crisp topping and tender apples I wanted in the first place.

Ingredients

• Granny Smith apples – I like Granny Smiths because they reliably stay together during the long cooking time. You end up with tender slices instead of apples that fall apart into the filling.
• Granulated sugar – Enough to sweeten the apples without covering up their natural tartness.
• All-purpose flour – Some goes into the filling to thicken the juices as the apples cook, and more goes into the topping to create the buttery crumbles.
• Ground cinnamon – One teaspoon is enough to add flavor without dominating.
• Fresh lemon juice – Keeps the filling tasting fresh after a few hours in the slow cooker.
• Vanilla extract – Apple crisp never seems complete without it.
• Old-fashioned oats – These keep their texture while they cook. Quick oats soften too much and don’t give you the same crisp, crumbly topping.
• Light brown sugar – Gives the topping its caramel flavor and helps it brown into the crunchy bits everyone goes after first.
• Cold unsalted butter – Cold butter creates the crumbly topping by melting gradually instead of all at once.
• Kosher salt – Desserts need salt too.
• Vanilla ice cream – Not technically required, but warm apple crisp and cold vanilla ice cream have never found a reason to stop spending time together.

FAQs

• Can I use Honeycrisp apples instead of Granny Smith?
  Yes. Honeycrisp apples are fine, although they make a sweeter filling. If your apples are sweet, you can cut back the sugar if you’d like.
• Why is my topping still soft?
  The most common reason is trapped moisture. Make sure the paper towels completely cover the crockpot without sagging onto the topping, and don’t skip the final hour of cooking uncovered.
• Can I cook this overnight?
  I don’t recommend it. The apples cook relatively quickly, and leaving them for several extra hours will soften them much more than this recipe intends.
• Can I double the recipe?
  Only if your slow cooker is large enough to handle it. A very full crockpot takes longer to cook, and the topping will not crisp as well because there’s even more moisture trapped inside.
• Can I use canned apple pie filling?
  This recipe is written for fresh apples, so I don’t recommend using canned pie filling. If you want to use canned filling instead, I have an oven-baked apple crisp with apple pie filling recipe.
• Can I make this ahead of time?
  Yes. You can prepare the apple filling and topping separately a day ahead and refrigerate them. Let it come to room temperature before adding it to the crockpot. Assemble everything in the crockpot when you’re ready to cook so the topping stays as crumbly as possible.

From My Kitchen Notes

Small observations from the margins.

• The smallest adjustments are the ones nobody notices until they stop making them.
• Steam has terrible judgment.
• The kitchen has convinced me more than once that solving the wrong problem leaves you with the wrong result.
• Not everything that looks finished is ready to serve.
• The right kind of cover protects things, while the wrong kind undoes them.
• You can spend hours fixing the wrong thing when the real problem has been dripping on you from above the whole time.
• The smallest change in the room can completely change the ending.
• The longer something cooks doesn’t necessarily make it better.
• It takes surprisingly little to keep something from slowly falling apart.
• Some things spend years protecting the wrong part of themselves.
• I’m suspicious of anything that promises to improve without changing.
• Not every compromise looks like one at first.
• Eventually you have to decide whether you’re preserving something or slowly steaming it.
• It’s easy to think nothing is changing because nothing is being said.
• You can keep the lid on forever and still lose what was important.

More Apple Desserts Worth Saving Room For

• Cream Cheese Apple Crisp – Cream cheese beneath buttery crumble.
• Butterscotch Apple Crisp – Butterscotch and cinnamon together.
• Upside-Down Apple Pie – Pecans and flipped pie.
• Amish Apple Fritter Bread – Cinnamon swirl, sweet glaze.
• Brown Sugar Apple Cinnamon Bundt Cake – Brown sugar swirl, fresh apples.

This post may contain affiliate links. Please read my disclosure policy.

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Crockpot Apple Crisp (Slow Cooker Apple Crisp)

Slow cooker apple crisp is made with fresh Granny Smith apples and a buttery oat topping that stays crisp thanks to a simple condensation trick. It's an easy dessert when you want to keep the oven free without giving up the texture of a traditional apple crisp.

Course Dessert

Cuisine American

Keyword apple crisp in crock pot, apple crisp recipe, apple dessert recipe, Crockpot Apple Crisp, crockpot dessert, easy apple crisp recipe, slow cooker apple crisp

Prep Time 20 minutes minutes

Cook Time 3 hours hours 30 minutes minutes

Resting 20 minutes minutes

Total Time 4 hours hours 10 minutes minutes

Servings 8

Calories 414kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons Keeps the filling and topping properly balanced.
• mixing bowls (large nad medium). One for the apple filling and another for the crisp topping.
• Knife To peel, core, and slice the apples into even pieces.
• Crockpot (6-quart / about 5.7 liters) – Gives the apples enough room to cook evenly without bubbling over.
• wooden spoon For stirring the apple mixture and serving at the end.
• pastry blender or fork. Works the cold butter into the topping until it's crumbly.
• thick, absorbent paper towels To catch condensation under the lid so it doesn't drip back onto the topping and make it soggy.

Ingredients

• cooking spray

Filling:

• 5 medium (~ 900 g) Granny Smith apples cored, peeled and sliced
• ½ cup (100 g) granulated sugar
• 2 tbsps (16 g) all-purpose flour
• 1 tsp (3 g) ground cinnamon
• 1 tsp (5 ml) fresh lemon juice
• 1 tsp (5 ml) vanilla extract

Topping:

• ½ cup (50 g) old-fashioned oats
• ½ cup (65 g) all-purpose flour
• ¾ cup (150 g) packed light brown sugar
• ½ cup (113 g) cold unsalted butter cut into 8 slices
• 1 tsp ( 3 g) ground cinnamon
• ¼ tsp (1 g) kosher salt

Garnish:

• vanilla ice cream

Instructions

• Spray the bottom of the crockpot with cooking spray or brush it with melted butter so the apples release easily after several hours of cooking.
  cooking spray
• In a medium bowl, toss the apples with the granulated sugar, flour, cinnamon, lemon juice, and vanilla until every slice is coated. The flour thickens the juices as the apples cook, keeping the filling syrupy instead of watery. Transfer the apples to the crockpot.
  5 medium (~ 900 g) Granny Smith apples, ½ cup (100 g) granulated sugar, 2 tbsps (16 g) all-purpose flour, 1 tsp (3 g) ground cinnamon, 1 tsp (5 ml) fresh lemon juice, 1 tsp (5 ml) vanilla extract
• In another bowl, combine the oats, flour, brown sugar, cinnamon, and kosher salt. Work the cold butter into the mixture with a fork or your hands until crumbly, leaving a few larger butter pieces behind. They'll melt gradually as the crisp cooks and help create a better topping.
  ½ cup (50 g) old-fashioned oats, ½ cup (65 g) all-purpose flour, ¾ cup (150 g) packed light brown sugar , ½ cup (113 g) cold unsalted butter, 1 tsp ( 3 g) ground cinnamon, ¼ tsp (1 g) kosher salt
• Sprinkle the topping evenly over the apples.
• Lay a generous sheet of paper towels across the crockpot (2 full-size sheets or 3 connected half-sheets), making sure they cover the opening without sagging onto the topping. Place the lid over the towels and cook on HIGH for 1½ hours or LOW for 2½ to 3 hours. The paper towels catch the condensation before it drips back onto the topping, keeping it from turning soggy.
• Remove the lid and carefully discard the paper towels. The apples should be bubbling around the edges. Continue cooking uncovered for 1 hour so the topping can finish crisping.
• Turn off the heat or switch the crockpot to the warm setting and let the apple crisp rest for about 20 minutes before serving. The filling thickens as it cools, making it much easier to scoop. Serve on its own or with vanilla ice cream.
  vanilla ice cream

Notes

• Firm pears can replace part of the apples if you'd like to mix the fruit. Avoid soft or overripe pears because they'll break down too much during cooking.
• This recipe was tested in a 6-quart (5.7 L) crockpot. Smaller slow cookers may bubble closer to the lid, so keep an eye on them during cooking.
• The paper towels should stay above the topping without touching it. Thick paper towels, such as Bounty, absorb condensation much better than thinner towels or half-sheets.
• Canned apple pie filling works for a shortcut. Since it's already sweetened and thickened, reduce the sugar in the filling before adding it to the crockpot.

 

 

If you’re making this Crockpot Apple Crisp, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 240g | Calories: 414kcal | Carbohydrates: 70g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 38mg | Sodium: 111mg | Potassium: 235mg | Fiber: 4g | Sugar: 48g | Vitamin A: 469IU | Vitamin C: 7mg | Calcium: 47mg | Iron: 1mg

Have you made this Crockpot Apple Crisp? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Crockpot Apple Crisp (Slow Cooker) appeared first on Noble Pig.

S’mores Pie with Toasted Marshmallow Topping

The hardest part about turning a s’more into a pie was deciding what not to change. The graham cracker crust, chocolate, and toasted marshmallow all needed to stay, because obviously. The rest was figuring out how to turn those three things into a pie. There was some trial and error. In other words, I really love my job.

I’ve made a lot of s’mores desserts, which is less about my own creativity and more about not being able to leave graham crackers, chocolate, and marshmallow alone. Every time I think I’ve maxed out all the good ways to use them, I think of another one.

Pie should have been obvious to me from the beginning. A graham cracker crust is already available for chocolate, and chocolate will never object to toasted marshmallow on top. The biggest question was whether there was such a thing as too much marshmallow. I say there’s not.

When I’m developing a recipe, I always try the easiest way first. Not because I’m lazy, although I’m not above protecting my time, but nobody needs an extra technique unless it changes the end result significantly. I did try regular marshmallows and marshmallow fluff. Neither gave me the big, sliceable, wispy swirls I wanted.

I ended up making the marshmallow topping from egg whites and sugar, which I know sounds like more work than it is. It was the only way to get the look I wanted. Once it’s torched, it has the toasted marshmallow flavor of a s’more, but now it looks handsome enough to bring to a dinner party without explaining that it started as a s’more fixation.

By the end of July, I’m ready for pie to stop being seasonally responsible. We’ve already done fresh strawberry pie, fresh cherry pie, blueberry crisp, and peach cobbler Bundt cake. Summer fruit has had enough attention. This is the point when I want chocolate again, something gooier, but still very much has the energy of the season.

That’s why s’mores pie fills the gap right now. Chocolate and toasted marshmallow are still completely summer, but they also remind me that August is standing outside with apples and cinnamon waiting to get in. It’s also the tiny seasonal hallway between fruit pie summer and the annual pumpkin occupation of the internet. Both deserve their turn.

This just happens to be the part where I’ve moved past pretending fruit is the only thing I want.

What Makes This Recipe Different

• The filling is a true chocolate ganache made with semisweet chocolate and heavy cream. I wanted to keep this pie as close to a classic s’more as possible, which meant no cream cheese, pudding mix, or whipped topping. Warm cream turns the chocolate into a ganache that stays creamy but becomes firm enough to slice after chilling.
• The marshmallow topping was where I tried very hard to take the easy way out. Regular marshmallows meant no height, and marshmallow fluff could not hold the high peaks on top. Making it from egg whites, sugar, cream of tartar, and vanilla was the only way to get the waves and folds that could be toasted without slumping all over the pie.
• The graham cracker crust doesn’t need to be baked. Freezing it gives the butter time to firm up and hold the crumbs together before the warm ganache goes in. After that, the refrigerator does it all.
• So yes, it’s completely no-bake, aside from the very important moment when you take a torch to the top. Underneath the toasted swirls, it’s still graham crackers, chocolate, and marshmallow arranged differently.

Ingredients

• Graham cracker crumbs – The obvious thing that makes the crust taste like a s’more before the chocolate and marshmallow arrive. Fine crumbs pack together best, so pulverize or crush them until there are no big pieces left.
• Salted butter – The melted butter holds the crust together once it freezes, and the salt keeps the pie from becoming one long sugar event.
• Granulated sugar – Some goes into the crust, and the rest is heated with the egg whites for the marshmallow topping. In the crust, it adds sweetness and helps the crumbs pack together. In the topping, it dissolves into the egg whites and gives you that thick, shiny finish.
• Semisweet chocolate chips – Semisweet gives the ganache enough bitterness to balance the marshmallow without making the pie feel too dark. Milk chocolate is fine, but the filling will be sweeter and softer once chilled. Use really good quality chocolate. You’ll notice if you don’t. Guittard brand is my favorite.
• Heavy cream – Warm cream melts the chocolate into a smooth ganache. You need the fat in heavy cream because lighter dairy won’t set the filling as well.
• Egg whites – The base of the homemade marshmallow topping. Once they’re heated with sugar and whipped, they become fluffy enough to pile high and toast.
• Cream of tartar – Helps the egg whites hold shape after whipping, which is important when you’re piling the topping high and then taking a torch to it.
• Vanilla extract – Vanilla gives the marshmallow topping the flavor you’re expecting from a classic marshmallow. Without it, the topping will taste sweet, but not finished.

How to Make S’mores Pie

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (make the crust)
  Stir the graham cracker crumbs, melted butter, and sugar together until the mixture looks like wet sand and holds together when you squeeze it. Press it firmly into the bottom and up the sides of a 9-inch (23-cm) pie plate using your fingers or the bottom of a measuring cup. Pop the crust into the freezer for at least 1 hour. That gives the butter time to firm up so the crust doesn’t fall apart when the warm ganache goes in.
• Step Two (make the chocolate filling)
  Place the chocolate chips in a large bowl. Heat the heavy cream until it is hot but not boiling, then pour it over the chocolate. Let it sit for a minute before stirring so the chocolate has a chance to melt instead of making you work harder than necessary. Stir until the ganache is completely smooth, then pour it into the chilled crust and spread it evenly. Let it cool to room temperature, then refrigerate until the filling is firm, about 2 hours. Waiting until it cools first helps keep condensation from forming on top of the ganache.
• Step Three (make the marshmallow topping)
  Set a heatproof bowl over a saucepan of gently simmering water, making sure the bottom of the bowl is not touching the water. Add the egg whites, sugar, and cream of tartar, then keep stirring until the sugar has completely dissolved. Rub a little between your fingers to check. If you can’t feel any sugar crystals, you’re ready to whip. Stir in the vanilla, then beat the mixture until it’s thick and the peaks stand straight up when you lift the whisk. That’s what gives the topping enough height for the torch to catch all the raised areas.
• Step Four (finish the pie)
  Spread the marshmallow topping over the chilled pie, making plenty of curves with the back of a spoon or an offset spatula. Toast the top with a culinary torch until it’s lightly browned. If you don’t have a torch, slide the pie under the broiler for a minute or two, but don’t walk away. Marshmallow can go from perfectly toasted to a small kitchen emergency in about three seconds. Chill until you’re ready to slice and serve.

Recipe Tips

• When you heat the cream, get it hot but don’t let it boil. Pour it over the chocolate, let it sit for a full minute, and then stir. That minute is doing more than it looks like.
• Make sure the ganache is completely smooth before pouring it into the crust. If you still see pieces of chocolate, give it another minute or warm it gently in short microwave bursts.
• Don’t start whipping until the sugar has completely dissolved. Rub a little between your fingers. If it still feels grainy, keep stirring. The timer is only a suggestion. Your fingers are the final boss.
• Chill the ganache until it’s firm before adding the marshmallow topping. Otherwise, you’re dragging a spoon through soft chocolate and turning three layers into one very expensive-looking mudslide.
• For neat slices, warm a sharp knife under hot water, wipe it dry, and clean it between cuts. This pie is theatrical enough without every slice getting to the table with marshmallow attached to the previous one.

Storage

• Keep the finished pie covered in the refrigerator for up to 3 days. The marshmallow topping will still taste good after that, but it’s at its best when the swirls are fresh and the toasted parts still look like a paid actor.
• You can make the crust and chocolate filling up to 2 days ahead. Keep the pie covered in the refrigerator, then make the marshmallow topping and toast it closer to serving. That’s the best way to keep the top looking tall and wispy instead of slightly tired.
• To freeze the pie, stop after the ganache has set. Wrap it tightly in plastic wrap and then foil, and freeze it for up to 1 month. Thaw it overnight in the refrigerator, then add the marshmallow topping and toast it before serving. I would not freeze it with the topping already on unless appearance is no longer part of the plan.

FAQs

• Can I toast the marshmallow topping without a culinary torch?
  Yes. Put the pie under a preheated broiler for 1 to 2 minutes and watch it the entire time. Marshmallow goes from golden to black almost immediately.
• Can I use milk chocolate instead of semisweet chocolate?
  Yes. Milk chocolate will give you a sweeter, more candy bar-like filling, which may be what you want in a s’mores pie. I think it’s too sweet. It’s also softer than semisweet chocolate, so give the pie extra chilling time and expect the filling to set less firmly.
• Can I use store-bought marshmallow fluff instead of making the topping?
  You can, but it won’t look the same and it definitely doesn’t slice the same. You could also cover the chilled ganache with mini marshmallows and toast them, but that’s still a different pie. And it still won’t slice without oozing. Sometimes a shortcut works. This isn’t one of those times.
• Why are there no marshmallows in the ingredient list?
  The topping is the marshmallow. Egg whites, sugar, cream of tartar, and vanilla are heated together, then whipped until thick. Once it’s toasted, it has the same flavor as a campfire marshmallow, but it spreads over the whole pie and cuts neatly.
• Can I make this pie ahead of time?
  Yes. Make the crust and ganache up to 2 days ahead and keep the pie covered in the refrigerator. Add the marshmallow topping and toast it the day you plan to serve it, or a few hours beforehand.
• Why didn’t my chocolate ganache set?
  It may have needed more time. Give it at least 2 hours in the refrigerator, and longer if your kitchen was warm when the pie went in. Also make sure you used heavy cream. Milk, half-and-half, and lighter cream do not give the chocolate enough fat to set the same way.
• Why didn’t my ganache turn smooth?
  The cream may not have been hot enough, or the chocolate may have needed more time before stirring. Let it sit for another minute, then stir again. If you still see unmelted chocolate, warm the bowl very gently in short microwave bursts, stirring after each one.
• Why is my marshmallow topping grainy?
  The sugar was not completely dissolved before whipping. Put the mixture back over the simmering water and keep stirring until you can rub some between your fingers without feeling any crystals.
• Can I use pasteurized egg whites?
  Some cartons of liquid egg whites don’t whip well, so check the package before using them. The egg whites are heated with the sugar before whipping, which is part of the Swiss meringue-style method used for this topping.

From My Kitchen Notes

Small observations from the margins.

• Some things can completely change shape without becoming less true.
• I always try the easiest route first. Often it’s the first thing to fail.
• There’s never a prize for making something harder than it needs to be or pretending the shortcut worked.
• The easiest version is only useful when it gives you the same ending.
• A substitute can have all the right ingredients and still miss the entire idea.
• The chocolate makes this what it is. The marshmallow gets photographed. Let that sink in.
• Ordinary things can become very important when given enough air.
• The middle of something can feel like an ending when you’ve already moved on.
• I don’t need the season to end before admitting my appetite has changed.
• Some people are very good at staying familiar from a distance.
• A thing can look finished for years and still be waiting for the one step that makes it real.
• Height is not the same as depth. I’ve never been distracted by what rises first.
• The topping only works because it can hold air without disappearing.
• There is no shortcut for becoming the version that can stay present.
• The pie doesn’t need another ingredient. It needs the existing ones to finally meet.
• There’s a point when preserving the possibility becomes more destructive than risking the result.

More Ways to S’more Indoors

• S’mores Cookie Bars – Graham cookie dough, marshmallow crème.
• S’mores Parfaits – Layered chocolate dessert jars.
• Frozen S’mores Lasagna – Frozen layers of summer nostalgia.
• Air Fryer S’mores Egg Rolls – Crispy wrapper, molten center.
• S’mores Pretzel Bites – Sweet, salty, bite-sized treats.
• Peanut Butter Marshmallow Cookies – Chocolate chips, peanut butter, marshmallow.

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S'mores Pie

S'mores Pie is a no-bake dessert made with a buttery graham cracker crust, rich chocolate ganache filling, and a homemade toasted marshmallow topping. It has all the flavors of a classic s'more in a pie that's easy to slice and serve.

Course Dessert, Pie

Cuisine American

Keyword chocolate ganache pie, graham cracker crust pie, no-bake s'mores pie, s'mores pies, toasted marshmallow pie

Prep Time 20 minutes minutes

Chilling 2 hours hours

Total Time 2 hours hours 20 minutes minutes

Servings 8 slices

Calories 575kcal

Author Cathy Pollak

Equipment

• 9-inch pie plate (23 cm) Gives the pie the right thickness for neat slices.
• mixing bowls For combining graham cracker crust, heating heavy cream, holding chocolate over hot water for the ganache and marshmallow topping.
• Saucepan (large) Creates a double boiler for dissolving the sugar in the egg whites
• Stand Mixer or hand mixer with whisk attachment. Whips the marshmallow topping to stiff peaks.
• offset spatula or cack of a spoon. Makes it easy to spread the marshmallow topping.
• culinary torch Toasts the marshmallow topping like a classic s'more. Use the broiler if you don't have one.

Ingredients

Crust:

• 1½ cups (150 g) graham cracker crumbs
• 6 tbsps (85 g) salted butter melted
• ⅓ cup (67 g) granulated sugar

Filling:

• 12 oz (340 g) semi-sweet chocolate chips
• 1¼ cups (300 ml) heavy cream

Marshmallow Topping:

• 5 large (150 g) egg whites (separate eggs while they're cold)
• 1¼ cups (250 g) granulated sugar
• ¾ tsp (3 g) cream of tartar
• 2 tsps (10 ml) vanilla extract

Instructions

• Stir together the graham cracker crumbs, melted butter, and granulated sugar until the mixture looks like wet sand and holds together when pressed between your fingers.
  1½ cups (150 g) graham cracker crumbs, 6 tbsps (85 g) salted butter, ⅓ cup (67 g) granulated sugar
• Press the crumb mixture firmly into the bottom and up the sides of a 9-inch (23-cm) pie plate using your fingers or the bottom of a measuring cup. Freeze for at least 1 hour, or overnight, so the crust stays firm when the filling is added.
• Place the semi-sweet chocolate chips in a large heatproof bowl. Heat the heavy cream until hot but not boiling, about 45 seconds in the microwave. Pour the cream over the chocolate and let it sit for 1 minute so the chocolate has time to melt. Stir until the ganache is completely smooth.
  12 oz (340 g) semi-sweet chocolate chips, 1¼ cups (300 ml) heavy cream
• Pour the ganache into the chilled crust and spread it into an even layer. Let it cool to room temperature, then refrigerate for at least 2 hours, or until the filling is firm.
• Fill a large saucepan with about 2 inches (5 cm) of water and bring it to a lazy simmer. Set a heatproof bowl over the saucepan, making sure the bottom of the bowl does not touch the water. If you have a double boiler, you can also use that.
• Add the egg whites, granulated sugar, and cream of tartar to the bowl. Stir constantly for 8 to 10 minutes, or until the sugar has completely dissolved. Rub a little between your fingers. It should feel completely smooth with no sugar crystals remaining.
  5 large (150 g) egg whites, 1¼ cups (250 g) granulated sugar, ¾ tsp (3 g) cream of tartar
• Remove the bowl from the heat, stir in the vanilla extract, and beat with a stand mixer fitted with the whisk attachment, or a handheld mixer, starting on low speed and gradually increasing to high. Beat for 5 to 6 minutes, or until stiff peaks form. The marshmallow topping should be thick and hold together when you lift the whisk.
  2 tsps (10 ml) vanilla extract
• Spread the marshmallow topping over the chilled pie, creating swirls with the back of a spoon or an offset spatula. Toast with a culinary torch until lightly browned. Alternatively, place the pie under a preheated broiler for 1 to 2 minutes, watching closely so the marshmallow doesn't burn. Serve chilled.

Notes

• Freeze the crust before filling it to help it stay together when slicing.
• Heat the cream until hot, but don't let it boil.
• Let the hot cream sit on the chocolate for 1 minute before stirring for the smoothest ganache.
• Make sure the sugar is completely dissolved before whipping the marshmallow topping.
• The pie can be made 1 to 2 days ahead. Toast the marshmallow topping right before serving for the best appearance.
• Store covered in the refrigerator for up to 4 days.
• Freeze without the marshmallow topping for up to 1 month. Thaw overnight in the refrigerator before adding and toasting the topping.

 

 

If you’re making this S'mores Pie, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

 

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 145g | Calories: 575kcal | Carbohydrates: 58g | Protein: 8g | Fat: 36g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 55mg | Sodium: 210mg | Potassium: 290mg | Fiber: 3g | Sugar: 45g | Vitamin A: 770IU | Calcium: 70mg | Iron: 3mg

Have you made this S’mores Pie? I’d love to hear how it turned out — leave a comment below and let me know.

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The post S’mores Pie appeared first on Noble Pig.

Lemon Blueberry Cornbread with Buttermilk and Fresh Blueberries

Cornbread hasn’t always been a savory-only thing for me. I’ve baked chocolate chips into it lots of times, and every summer I find another way to pair corn with blueberries. They’re a favorite together in salad, and blueberry corn ice cream is a flavor I’ve never quite gotten over. I first had it at a state fair, which is a very normal place to learn that corn belongs in ice cream.

So blueberries in cornbread feel like a natural progression to me. The lemon is here because I love lemon with blueberries, and if I was going to have this with coffee, I wanted it to at least feel like breakfast had been considered.

I baked it in a round pan, scattered more blueberries over the top, and added enough sugar to the surface to give it some crunch. I used regular sugar, but sparkling sugar on top would be even better. Once it came out of the oven, it looked like a cake, which was not an accident. Cornbread for breakfast should at least look presentable.

It’s still cornbread, though, and that’s the best part. Serve it for brunch with butter and honey, then bring the leftovers back out with fried chicken at dinner. Some recipes are more useful when you don’t make them pick a side.

What Makes This Recipe Different

• I wanted blueberries and lemon, and still wanted this to taste like cornbread. I went down a rabbit hole trying different cornmeal grinds, before settling on a medium-grind. I also stopped the sugar at one-third cup, which is enough for breakfast without making it too sweet for dinner.
• Most of the lemon flavor comes from the zest of two whole lemons, not a heroic amount of juice that would make the batter sour or throw off the texture. The zest gave me all the lemon flavor I wanted without changing the batter.
• I used both butter and oil because I wanted the cornbread to stay tender more than one day. The butter adds its usual richness and the oil keeps it from drying out while it’s sitting on the counter.
• Saving a few blueberries for the top is mostly about how it looks. I like seeing them there, because the outside of something should tell the truth about what’s happening inside. Between the sugar on top and the round pan, it ends up looking very brunch-y without losing its cornbread credentials.

Ingredients

• All-purpose flour – This gives the batter enough support to hold the blueberries without making the cornbread dense. An extra tablespoon coats the berries so they’re less likely to sink.
• Medium-grind yellow cornmeal – This keeps plenty of corn texture without becoming gritty.
• Granulated sugar – One-third cup in the batter is enough, then another teaspoon goes over the top for a little crunch.
• Baking powder and baking soda – The two work together to give the cornbread some height. The baking soda reacts with the buttermilk and lemon juice, which is why it’s here instead of relying on baking powder alone.
• Kosher salt – Blueberries, lemon, corn, and sugar all taste better once salt gets involved.
• Eggs – They hold everything together and help the cornbread slice neatly once it has cooled.
• Buttermilk – This keeps the cornbread tender and gives the baking soda the acidity it needs. It also adds tang, which is good with the lemon and blueberries.
• Unsalted butter – Adds buttery flavor. Let is cool slightly after melting so it blends easily with the other wet ingredients.
• Neutral vegetable oil – The oil keeps the cornbread moist after the first day. Butter makes it taste good, oil helps it stay that way.
• Fresh lemons – Most of the lemon flavor comes from the zest. The juice adds acidity and reinforces the lemon without making the batter sour.
• Vanilla extract – Enough to make the blueberries feel more breakfasty. It will not taste like vanilla cornbread.
• Fresh blueberries – Most go into the batter and a handful stays out for the top. This way there are blueberries all through the slices. Frozen blueberries can be used, but add them straight from the freezer so they don’t turn the batter purple.

How to Make Lemon Blueberry Cornbread

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (prepare the pan and dry ingredients)
  Preheat your oven to 400°F (200°C) and grease an 8-inch round baking pan or a 9-inch cast iron skillet. Before you get going, set aside a small handful of blueberries and a teaspoon of sugar for the top so you don’t accidentally use everything in the batter. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and kosher salt.
• Step Two (mix the wet ingredients)
  In a separate bowl or large measuring vessel, whisk together the eggs, buttermilk, melted butter, vegetable oil, lemon zest, lemon juice, and vanilla. Let the butter cool for a few minutes first so it doesn’t start cooking the eggs, because that’s not the kind of breakfast we’re making.
• Step Three (finish the batter)
  Pour the wet ingredients into the dry ingredients and stir until you no longer see any dry flour. The batter will look lumpy, and this is where you stop stirring. Toss the blueberries with the tablespoon of flour, then fold them into the batter with a spatula. The flour helps keep the berries more evenly distributed instead of letting them head straight for the bottom.
• Step Four (bake)
  Spread the batter into the prepared pan, then scatter the reserved blueberries over the top and sprinkle on the reserved sugar. Bake for 22 to 28 minutes, until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. Don’t wait for it to come out completely dry. That’s how good cornbread becomes regrettable cornbread.
• Step Five (cool and serve)
  Let the cornbread cool in the pan for at least 15 minutes before slicing. I know it’s sitting there looking like breakfast, but give it a few minutes. It will cut much more neatly and still be warm when you serve it.

Recipe Tips

• Once the wet and dry ingredients come together, stir only until you can no longer see any dry flour. The batter is supposed to look lumpy, and trying to smooth it out will give you a tougher cornbread.
• The batter will be thick, so take a minute to spread it evenly before adding the reserved blueberries and sugar.
• Start checking the cornbread at 22 minutes, especially if you’re using cast iron, since the pan you choose can change the baking time. The toothpick can have a few crumbs attached, but it shouldn’t come out with wet batter.

Storage

• Let the cornbread cool completely, then cover the pan or move the slices to an airtight container. It will keep at room temperature for up to two days. The oil helps it stay moist, although the sugar on top will lose some of its crunch as it sits.
• For longer storage, refrigerate it for up to five days. I like bringing a slice back to life in the microwave for about 10 to 15 seconds rather than eating it cold. You can also split and toast a slice in a skillet with a little butter, which is a very good breakfast the next day.
• To freeze it, wrap individual slices and place them in a freezer-safe container or bag for up to three months. Thaw them at room temperature or warm them directly from frozen in the microwave.

FAQs

• Is lemon blueberry cornbread very sweet?
  No. It has enough sugar to work for breakfast or brunch, but it still tastes like cornbread rather than a blueberry muffin. Add honey or lemon curd at the table when you want it sweeter.
• Can I use frozen blueberries?
  Yes. Add them while they’re still frozen and expect the batter to pick up some purple streaks. They may also add a couple of minutes to the baking time.
• Can I bake this in a cast iron skillet?
  Yes. Use a 9-inch cast iron skillet. Grease it before adding the batter, and begin checking the cornbread at the early end of the baking range since cast iron holds heat differently than a cake pan.
• Can I make lemon blueberry cornbread muffins?
  Yes. Divide the batter among greased or lined muffin cups and bake at 400°F. Begin checking them around 15 minutes. The exact yield will depend on how full you fill the cups.
• Can I use regular milk instead of buttermilk?
  Buttermilk is better because its acidity works with the baking soda and gives the cornbread a softer texture. In a pinch, add 1 tablespoon of lemon juice or white vinegar to a measuring cup, then add enough whole milk to make 1 cup. Let it sit for about five minutes before using.
• Can I make it sweeter?
  Yes. Increase the sugar in the batter to ½ cup if you want it closer to breakfast cake. I wouldn’t go much higher because the extra sugar starts to overpower the lemon and blueberries.
• What should I serve with lemon blueberry cornbread?
• For breakfast or brunch, serve it warm with butter, honey, jam, or lemon curd. At dinner, it is especially good with fried or baked chicken, barbecue, or anything salty enough to appreciate what the blueberries are doing.

From My Kitchen Notes

Small observations from the margins.

• Some things make sense together before anyone thinks to put them in the same place.
• Corn and blueberries have met before. This time they stayed for coffee.
• Lemon can make everything easier to understand without becoming the main thing.
• Sweetness doesn’t make something unserious.
• Cornmeal remembers what it is, even after you add fruit, lemon, and enough sugar to confuse it.
• The blueberries on top aren’t doing anything different than the ones inside. They’re just easier to see and the reason you keep cutting another slice.
• There’s a difference between being present and becoming part of the meal.
• A recipe can have more than one place at the table. People usually do too.
• What belongs together doesn’tt always arrive at the same time.
• I’ve stopped assuming time improves everything. Sometimes it only gives a pattern more years to be noticed.
• You can keep saving something for later until later becomes the only place it exists.
• Leftovers have always been proof that something can come back later and still belong.
• Not everything that does well in two worlds should live between them forever.
• A recipe survives being called the wrong thing all the time. The people arguing about it usually don’t.

More Recipes with Lemon and Blueberries

• Lemon Blueberry Sour Cream Bundt Cake – Sour cream, blueberries, lemon glaze.
• Blueberry Lemon Cake – Sheet cake, homemade blueberry glaze.
• Lemon Blueberry Crumble Bars – Oat streusel, creamy lemon filling.
• Lemon Cornmeal Cake – Blueberry sauce, lemon glaze.
• Lemon Ricotta Pancakes – Homemade blueberry sauce, ricotta.
• Lemon Blueberry Cake Mix Cookies – White chocolate, lemon glaze.

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Lemon Blueberry Cornbread

Tender buttermilk lemon blueberry cornbread filled with fresh blueberries and flavored with the zest of two lemons. Sweet enough for breakfast with butter and honey, but just as good with fried chicken or barbecue.

Course Breakfast, Brunch, Side Dish

Cuisine American

Keyword blueberry cornbread, buttermilk cornbread, cast iron cornbread, lemon blueberry cornbread, sweet cornbread

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Cooling: 15 minutes minutes

Total Time 55 minutes minutes

Servings 8 to 12 slices

Calories 215kcal

Author Cathy Pollak

Equipment

• cake pan 8-inch round or 9-inch (23 cm) cast iron skillet - For baking the cornbread.
• mixing bowls (large and medium or a large measuring jug) For making the batter.
• whisk For a smooth batter.
• rubber spatula For smoothing.

Ingredients

Dry Ingredients:

• 1 cup (125 g) all-purpose flour
• 1 cup (150 g) medium-grind yellow cornmeal
• ⅓ cup (67 g) granulated sugar
• 2 tsps (8 g) baking powder
• ½ tsp (2 g) baking soda
• ¾ tsp (4 g) kosher salt

Wet Ingredients:

• 2 large eggs
• 1 cup (240 ml) buttermilk
• ⅓ cup (75 g) unsalted butter melted and slightly cooled
• 2 tbsps (30 ml) vegetable oil or canola oil
• finely grated zest of two lemons
• 2 tbsps (30 ml) fresh lemon juice
• 1 tsp (5 ml) vanilla extract

Blueberries:

• 1½ cups (225 g) fresh blueberries
• 1 tbsp (8 g) all-purpose flour

For the Top:

• a small handful of fresh blueberries
• 1 tsp (8 g) granulated sugar (reserved from the intial measuremnt)

Instructions

• Preheat the oven to 400°F (200°C). Lightly grease an 8-inch (20 cm) round baking pan or a 9-inch (23 cm) cast iron skillet. Reserve a small handful of blueberries and 1 teaspoon of the granulated sugar for the top.
• Whisk together the flour, cornmeal, sugar, baking powder, baking soda, and kosher salt in a large mixing bowl until evenly combined.
  1 cup (125 g) all-purpose flour, 1 cup (150 g) medium-grind yellow cornmeal, ⅓ cup (67 g) granulated sugar, 2 tsps (8 g) baking powder, ½ tsp (2 g) baking soda, ¾ tsp (4 g) kosher salt
• In a separate bowl or large measuring jug, whisk together the eggs, buttermilk, melted butter, vegetable oil, lemon zest, lemon juice, and vanilla extract until smooth.
  2 large eggs, 1 cup (240 ml) buttermilk, ⅓ cup (75 g) unsalted butter, 2 tbsps (30 ml) vegetable oil, finely grated zest of two lemons, 2 tbsps (30 ml) fresh lemon juice, 1 tsp (5 ml) vanilla extract
• Pour the wet ingredients into the dry ingredients and stir just until no dry streaks of flour remain. The batter should look slightly lumpy. Overmixing can produce a tougher cornbread.
• Toss the blueberries with the tablespoon of flour until lightly coated, then gently fold them into the batter with a spatula. The flour helps keep the blueberries evenly distributed throughout the cornbread as it bakes.
  1½ cups (225 g) fresh blueberries, 1 tbsp (8 g) all-purpose flour
• Spread the batter evenly into the prepared pan. Scatter the reserved blueberries over the top and sprinkle with the reserved teaspoon of sugar.
  a small handful of fresh blueberries, 1 tsp (8 g) granulated sugar
• Bake for 22 to 28 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
• Let the cornbread cool in the pan for at least 15 minutes before slicing and serving. This short cooling time allows the crumb to finish setting for cleaner slices.

Notes

• Medium-grind yellow cornmeal keeps the cornbread a tender with enough texture to remind you it's still cornbread.
• Fresh blueberries work best, but frozen blueberries can be used straight from the freezer without thawing.
• Most of the lemon flavor comes from the zest, so don't skip it.
• Store tightly wrapped at room temperature for up to 2 days or refrigerate for up to 5 days.
• Freeze individual slices for up to 3 months.

 

 

If you’re making this Lemon Blueberry Cornbread, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 102g | Calories: 215kcal | Carbohydrates: 31g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 46mg | Sodium: 280mg | Potassium: 120mg | Fiber: 2g | Sugar: 11g | Vitamin A: 210IU | Vitamin C: 4mg | Calcium: 85mg | Iron: 1mg

Have you made this Lemon Blueberry Cornbread? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Lemon Blueberry Cornbread appeared first on Noble Pig.

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Grilled Corn Salad with Avocado and Basil

This grilled corn salad with avocado and basil keeps the ingredient list short so the smoky, lightly charred corn stays the focus. A simple lemon and red wine vinegar vinaigrette, creamy avocado, and fresh basil finish the salad without weighing it down.

Course Salad, Side Dish

Cuisine American

Keyword basil corn salad, corn avocado salad, fresh corn salad, grilled corn salad, grilled corn salad with avocado and basil, summer corn salad

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 6

Calories 320kcal

Author Cathy Pollak

Equipment

• grill Cooks the corn and adds light char.
• tongs Turns the corn while grilling.
• mixing bowls (large). Tosses the salad together.
• Knife Removes the kernals from the cob.
• Cutting board For cutting the corn and avocado.

Ingredients

Roasted Corn:

• 5 ears fresh corn shucked (silks removed)
• 2-3 tbsps (30-45 ml) olive oil divided
• salt and pepper

Salad:

• ½ cup (80 g) finely diced red onion
• 2 ripe avocados cut into chunks
• ½ cup (12 g) julienned fresh basil leaves
• 3 tbsps (45 ml) olive oil
• 1 tbsp (15 ml) fresh lemon juice
• 3 tbsps (45 ml) red wine vinegar
• ½ tsp (3 g) fine sea salt
• ½ tsp (1 g) freshly ground black pepper

Instructions

• Preheat the grill to medium-high heat (350°F to 400°F / 175°C to 205°C). If needed, clean the grill grates and lightly oil them so the corn releases easily.
• Brush the shucked corn with 2 to 3 tablespoons (30 to 45 ml) olive oil and season lightly with salt and pepper. Grill for 10 to 20 minutes, turning occasionally, until the kernels are tender and lightly charred on all sides. You're looking for browned spots while the kernels stay plump and juicy.
  5 ears fresh corn, 2-3 tbsps (30-45 ml) olive oil, salt and pepper
• Transfer the corn to a cutting board and let it cool until it's comfortable to handle. Stand each ear on its end and carefully slice the kernels from the cob with a sharp knife.
• Add the grilled corn, red onion, avocado, and basil to a large bowl.
  ½ cup (80 g) finely diced red onion, 2 ripe avocados, ½ cup (12 g) julienned fresh basil leaves
• Drizzle with the 3 tablespoons (45 ml) olive oil, lemon juice, and red wine vinegar. Season with the sea salt and black pepper, then gently toss until everything is evenly coated without breaking up the avocado too much.
  3 tbsps (45 ml) olive oil, 1 tbsp (15 ml) fresh lemon juice, 3 tbsps (45 ml) red wine vinegar, ½ tsp (3 g) fine sea salt, ½ tsp (1 g) freshly ground black pepper
• Taste and adjust the seasoning if needed, then serve immediately.

Notes

• Grill the corn until lightly charred, not heavily blackened. The kernels should stay juicy while developing a little caramelization.
• Let the corn cool slightly before adding the avocado so it doesn't soften too much.
• Fold the salad gently to keep the avocado pieces intact.
• For the freshest flavor, serve the salad shortly after tossing.

 

If you’re making this Grilled Corn Salad, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

 

 

Nutrition

Serving: 250g | Calories: 320kcal | Carbohydrates: 28g | Protein: 5g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Sodium: 240mg | Potassium: 780mg | Fiber: 8g | Sugar: 7g | Vitamin A: 720IU | Vitamin C: 18mg | Calcium: 24mg | Iron: 1mg

Have you made this Grilled Corn Salad with Avocado and Basil? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Grilled Corn Salad with Avocado and Basil appeared first on Noble Pig.

Cabernet Sauvignon Brown Butter Brownies for Serious Chocolate Cravings

I know there are a million brownie recipes out there, but I’m not here to sell you comfort. I’m selling indulgence. My Cabernet Sauvignon brown butter brownies are what I make for myself when I want something a little more provocative, which, if I’m being honest, is more often than not. I start them with brown butter, reduced Cabernet Sauvignon, espresso, and enough dark chocolate to make every other brownie seem like it wasn’t really trying. That was always the idea.

Cabernet was the first wine I ever really loved, my gateway wine, which should tell you something about me. While everyone else was starting with Chardonnay or white Zin, eeks, I went straight for Cabernet Sauvignon, almost accidentally, and never really recovered. Cakebread Cellars was a wild first exposure for an inexperienced palate. These were the days when you could pull up in Napa Valley without an appointment or a tasting fee, and Rutherford Cabernet, with its dusty cocoa, blackberry, chalk, and gravelly earth, ruined me for other Cabernets. That was the beginning of my eventual pull into the wine industry, which never really lets you go once you’ve been entrenched in it.

I know a lot of red wine brownies just dump wine into the batter, but that’s not really a good place to start for the wine or the brownies. I reduced the wine first because I wanted the dark fruit and Cabernet flavor without adding a bunch of extra liquid. Only after it was reduced did I stir in the balsamic because balsamic and chocolate are ridiculously good together. Add brown butter, espresso, Dutch-process cocoa, and lots of dark chocolate, and now you’re not just making brownies because you need something sweet. You’re handling a very specific chocolate craving.

If brownies were on the menu at a steakhouse, these are the brownies I would expect to get with a scoop of vanilla ice cream melting down the side. They’re rich, fudgy, very dramatic, and if I’m being clear, as women when we say we want chocolate, this is what we’re talking about. Not a pack of M&Ms.

Please do not pour your $350 Napa Valley Cabernet into brownie batter. Use something you like to drink, because you’re going to taste it, but keep your financial dignity. A good Washington Cabernet from the Walla Walla or Columbia Valley region is perfect for this recipe. They’re bold enough that the Cabernet character still comes through after the wine is reduced and baked into the brownies.

What Makes These Cabernet Brownies Different

• I’m aware these aren’t regular brownies with some wine poured into the batter so I could call them fancy. Or what’s the buzzword now? Elevated? I made some very specific decisions because I wanted the Cabernet to stand out.
• I started by reducing the wine by half. This gave me the concentrated dark fruit and Cabernet flavor I was trying to isolate without adding a cup of extra liquid to the batter. Once it came off the heat, I stirred in balsamic. I make a chocolate ganache with balsamic that’s so good on chocolate cake, so I already knew what it was going to do. Adding it after the reduction keeps more of the fruity acidity instead of cooking it into oblivion.
• I wanted the brown butter for the toasted, nutty flavor that goes so well with dark chocolate and Cabernet. Brown butter brings out the part of dark chocolate that Cabernet already understands.
• And then I added three forms of chocolate because I am who I am. Melted dark chocolate makes the batter rich, Dutch-process cocoa gives it a darker, smoother chocolate flavor, and the chopped chocolate adds the gooey pockets of melted chocolate throughout the brownies.
• My goal was always a dense, fudgy center, not anything light or cakey. These are not for nights when you want a taste of something sweet. It’s more, “you need chocolate, and the situation has become fairly serious.” Specifically, they’re a girls’ night brownie. No notes. Men will enjoy them too, but ladies, you know what I mean.

Ingredients

• Cabernet Sauvignon – Use a Cabernet you like to drink, but nothing so expensive that pouring it into brownie batter triggers a family meeting. Cabernet has the body, dark fruit, and tannins to hold its own with brown butter and dark chocolate. A good Washington Cabernet or everyday California bottle is perfect for this.
• Balsamic vinegar – Only a teaspoon, and your brownies will not taste like vinegar. It helps connect the Cabernet and dark chocolate while adding enough fruity acidity to keep everything from tasting dull.
• Unsalted butter – Browning the butter adds the nutty flavor regular melted butter doesn’t have. Use unsalted so you can control the final amount of salt in the brownies.
• Dark chocolate – Use a 60 to 70% dark chocolate bar and chop it yourself. It’s also okay if you go even darker, like 85%. Half melts into the browned butter and becomes part of the batter, while the rest is folded in so you get melted chocolate throughout. Chocolate chips are made to hold their shape, which is why I don’t suggest using them.
• Dutch-process cocoa powder – Darker, smoother, and less acidic than natural cocoa powder. It gives these brownies a fuller chocolate flavor without adding bitterness or overpowering the Cabernet and balsamic. You can often find this in the bulk section if you don’t want to commit to a whole can.
• Instant espresso powder – The brownies don’t taste like coffee. Espresso powder is here to make the chocolate taste more chocolatey, which is the whole idea.
• Granulated sugar – Helps create that thin, crackly top while also providing sweetness.
• Light brown sugar – Adds moisture and molasses flavor, which helps keep the centers dense and fudgy.
• Eggs – Use room-temperature eggs so they mix more easily into the batter. Adding them one at a time helps the batter stay smooth and evenly mixed.
• Vanilla extract – A little vanilla makes all the chocolate flavors taste more complete.
• Fine sea salt – Salt balances the sweetness. It’s necessary, especially when using unsalted butter.
• All-purpose flour – Keeps the brownies together while keeping them dense and fudgy rather than cakey. Stop mixing as soon as the last streak of flour disappears.
• Flaky sea salt – Nutritionally negligible, spiritually essential, and emotionally your brownies are now complete.

How to Make Cabernet Sauvignon Brown Butter Brownies

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (make the Cabernet reduction)
  Pour the Cabernet into a small saucepan and simmer until it has reduced to 1/2 cup, then take it off the heat and stir in the balsamic vinegar. Set it aside while you move on to the butter. You want the wine reduced enough that the flavor is concentrated, but not so far that you suddenly have Cabernet syrup and a very different project.
• Step Two (brown the butter and melt the chocolate)
  Melt the butter in a light-colored saucepan and keep cooking it until the milk solids turn a deep golden brown and the whole kitchen starts smelling ridiculously good. Pour it into a large bowl right away so it does not keep cooking, then add half of the chopped chocolate and stir until it melts completely. This is why the light-colored pan matters. Brown butter can go from perfect to burned while you are standing there feeling confident.
• Step Three (mix the batter)
  Whisk the cocoa powder and espresso powder into the warm chocolate mixture until smooth, then whisk in both sugars and the Cabernet reduction. Add the eggs one at a time, followed by the vanilla and salt. Fold in the flour only until you stop seeing dry streaks, then fold in the rest of the chopped chocolate. Once the flour goes in, this is not the time to keep stirring because you got distracted. Mix it, stop, and let all that chopped chocolate do its thing.
• Step Four (bake and let them cool)
  Spread the batter into the prepared pan and bake until the edges are set and the center still has a slight wobble. The center should register 180°F to 185°F on an instant-read thermometer, which takes the guesswork out of knowing when they’re done. Sprinkle the flaky sea salt over the top as soon as they come out of the oven, then let them cool completely before cutting. I know. Terrible news. But this is when the center finishes setting, and cutting into them too soon will give you a delicious pile of chocolate instead of neatly cut brownies.

Recipe Tips

• Reduce the Cabernet until you have a full ½ cup remaining. Measuring it is important because leaving too much wine means adding more liquid than the batter was developed to handle, while reducing it too far can make the flavor overly concentrated and syrupy.
• You’ll want to chop the chocolate into a mixture of small pieces and larger chunks. The smaller pieces melt into the batter while the larger pieces leave behind the melted chocolate you came here for.
• Use an instant-read thermometer to determine when the brownies are done. These are extremely moist, dense brownies filled with melted chocolate, so poking the center with a toothpick is not going to necessarily give you a useful answer. Remove them from the oven when the center reaches 180°F to 185°F, then let the residual heat and cooling time finish setting them without baking away the fudginess.

Storage & Leftovers

• Store the brownies in an airtight container at room temperature for up to 4 days. If your kitchen is warm, you can refrigerate them, but they’ll become firmer straight from the refrigerator. Let one sit at room temperature for 20 to 30 minutes before eating if you want a softer, fudgier texture back.
• These also freeze well. Wrap individual brownies tightly in plastic wrap, place them in a freezer-safe container or bag, and freeze for up to 3 months. Let them thaw at room temperature whenever a chocolate emergency presents itself.
• I like these red wine brownies even better the next day. After resting overnight, the Cabernet, brown butter, dark chocolate, and balsamic stop tasting like separate decisions.

FAQs

• Can I use a different red wine instead of Cabernet Sauvignon?
  Yes, but Cabernet Sauvignon is the wine I made this recipe around. It has enough body, dark fruit, and tannins to stand up to the brown butter and dark chocolate. Merlot or a full-bodied red blend are fine, but I wouldn’t use a lighter wine like Pinot Noir.
• Do these brownies taste like wine?
  Not in the way you might expect. Reducing the Cabernet first concentrates its dark fruit flavor, so instead of tasting like a glass of wine, it becomes part of the chocolate. You won’t immediately say, “There’s wine in these.” But the chocolate will taste richer.
• Can I leave out the balsamic vinegar?
  You can, but I’d miss it. It doesn’t make the brownies taste like vinegar. It helps the Cabernet and dark chocolate taste like they belong together while adding enough brightness to balance all the richness. It’s a small but mighty addition.
• Can kids eat these brownies?
  These brownies are made with wine that is first reduced and then baked, but that doesn’t guarantee all of the alcohol is removed. I’ll leave serving them to children up to you and your family.
• Can I make these ahead of time?
  Yes. In fact, I think they’re even better the next day.

From My Kitchen Notes

Small observations from the margins.

• Cabernet has never really been interested in being everyone’s favorite. Neither am I.
• Life gets more interesting when you stop picking the safest option on the menu.
• There are a lot of recipes trying to impress you. This one is comfortable letting you catch up.
• The difference between good and unforgettable is usually one decision nobody else thought to make.
• If your brownies need frosting to be interesting, we should have a meeting.
• For those of you ordering vanilla cake. I wish you well.
• There’s a point where adding more sugar is just avoiding the conversation.
• Not every ingredient needs to stand out. They only need better company.
• A lot of things don’t become interesting until you stop watering them down.
• The wrong palate will always ask you to become sweeter. Just walk away.
• The best things always survive a bit of reduction.
• Reduce long enough, and eventually all that’s left is what was there all along.
• There’s a reason the most interesting bottles aren’t the sweetest ones.
• Corner piece people and center piece people will never agree. That’s why the pan has both.
• Just an observation but, edge people are more vocal. Center people are happier.

More Ways to Overindulge in Chocolate

• Old-Fashioned Chocolate Cake – Layered cake with glossy chocolate icing.
• Earl Grey Chocolate Pound Cake – Earl Grey and dark chocolate sauce.
• Mini Chocolate Ganache Tarts – Deep chocolate flavor, surprisingly easy.
• Chocolate Pancakes – Cocoa-rich batter with warm ganache.

This post may contain affiliate links. Please read my disclosure policy.

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Cabernet Sauvignon Brown Butter Brownies

Cabernet Sauvignon Brown Butter Brownies are dense, fudgy brownies made with browned butter, reduced Cabernet Sauvignon, dark chocolate, Dutch-process cocoa, and espresso powder for an intensely chocolatey dessert with rich, complex flavor.

Course Dessert

Cuisine American

Keyword brown butter brownies, Cabernet Sauvignon brownies, chocolate brownies, Dutch-process cocoa brownies, fudgy brownies, homemade brownies, red wine brownies, wine dessert

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 9 to 16 squares

Calories 285kcal

Author Cathy Pollak

Equipment

• 9x9 metal baking pan (23x23 cm). Bakes the brownies evenly.
• parchment paper Makes lifting and slicing easy.
• Saucepan (small). Reduces the Cabernet Sauvignon.
• light-colored saucepan Makes it easy to monitor the browned butter.
• mixing bowls (large) Combines the brownie batter.
• whisk Mixes the batter until smooth.
• rubber spatula Folds in the flour and chocolate without overmixing.
• instant-read thermometer Checks for perfectly fudgy brownies.

Ingredients

Cabernet Reduction:

• 1 cup (240 ml) Cabernet Sauvignon
• 1 tsp (5 ml) balsamic vinegar

Brownies:

• ¾ cup (170 g) unsalted butter
• 8 oz (227 g) dark chocolate (60 to 70%) divided
• ½ cup (50 g) Dutch-process cocoa powder
• 1 tsp (2 g) instant espresso powder
• 1 cup (200 g) granulated sugar
• ¾ cup (165 g) light brown sugar
• 3 large eggs room temperature
• 2 tsps (10 ml) vanilla extract
• ¾ tsp (4 g) fine sea salt
• 1 cup (120 g) all-purpose flour
• flaky sea salt for finishing

Instructions

• Preheat the oven to 350°F (175°C). Line a 9 x 9-inch (23 x 23 cm) metal baking pan with parchment paper, leaving an overhang on two sides to lift the brownies out after baking.
• Pour the Cabernet Sauvignon into a small saucepan and bring to a lazy simmer over medium heat. Cook until reduced by half, leaving about ½ cup (120 ml), 10 to 12 minutes. Remove from the heat, stir in the balsamic vinegar, and set aside to cool slightly.
  1 cup (240 ml) Cabernet Sauvignon, 1 tsp (5 ml) balsamic vinegar
• Meanwhile, melt the butter in a light-colored saucepan over medium heat. Continue cooking until the milk solids turn deep golden brown and the butter smells nutty, 5 to 7 minutes. Immediately pour the browned butter into a large mixing bowl to prevent it from cooking further.
  ¾ cup (170 g) unsalted butter
• Add 4 ounces (113 g) of the chopped dark chocolate to the hot browned butter and stir until completely melted and smooth.
  8 oz (227 g) dark chocolate (60 to 70%)
• Whisk in the Dutch-process cocoa powder and espresso powder until no lumps remain. Add the granulated sugar and brown sugar, whisking until combined. Whisk in the reduced Cabernet mixture, then add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract and fine sea salt.
  ½ cup (50 g) Dutch-process cocoa powder, 1 tsp (2 g) instant espresso powder, 1 cup (200 g) granulated sugar, ¾ cup (165 g) light brown sugar, 3 large eggs, 2 tsps (10 ml) vanilla extract, ¾ tsp (4 g) fine sea salt
• Fold in the flour just until no dry streaks remain. Fold in the remaining 4 ounces (113 g) of chopped dark chocolate.
  1 cup (120 g) all-purpose flour
• Spread the batter evenly into the prepared pan.
• Bake for 30 to 35 minutes, or until the edges are set and the center still has a slight wobble. For the most reliable results, an instant-read thermometer inserted into the center should register 180°F to 185°F (82°C to 85°C). A toothpick inserted into the center should come out with moist crumbs rather than wet batter, but is not as reliable as the temperature test since these are fudgy brownies.
• Sprinkle lightly with flaky sea salt immediately after removing the brownies from the oven.
  flaky sea salt
• Cool completely in the pan before lifting the brownies out using the parchment overhang. Slice with a warm knife, wiping the blade clean between cuts for the neatest squares.

Notes

• Reducing the Cabernet Sauvignon concentrates its flavor without adding excess liquid to the batter.
• Stir the balsamic vinegar into the reduced wine after removing it from the heat to preserve its fruity character.
• Brown the butter in a light-colored saucepan so it's easier to see when the milk solids are perfectly browned.
• Use chopped dark chocolate bars instead of chocolate chips for the smoothest batter and pockets of melted chocolate throughout the brownies.
• Fold the flour in just until combined to keep the brownies dense and fudgy.
• An instant-read thermometer is the most reliable way to prevent overbaking.

 

 

 

If you’re making these Cabernet Sauvignon Brown Butter Brownies, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

 

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

 

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 70g | Calories: 285kcal | Carbohydrates: 31g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 58mg | Sodium: 132mg | Potassium: 180mg | Fiber: 3g | Sugar: 23g | Vitamin A: 360IU | Calcium: 28mg | Iron: 2mg

Have you made these Cabernet Sauvignon Brown Butter Brownies? I’d love to hear how they turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Cabernet Sauvignon Brown Butter Brownies appeared first on Noble Pig.

This post may contain affiliate links. Please read my disclosure policy.

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Spicy Roasted Tomato Vodka Pasta

Spicy roasted tomato vodka pasta starts with fresh grape tomatoes roasted until they're sweet and jammy, then finished with cream, Parmesan, and just enough chili flakes for gentle heat. The roasted tomatoes leave little bursts of tomato throughout the silky sauce instead of relying on canned tomatoes alone.

Course Main Course

Cuisine Italian-American

Keyword creamy vodka sauce, homemade vodka pasta, mezzi rigatoni pasta, roasted grape tomatoes, roasted tomato vodka pasta, spicy roasted tomato vodka pasta, vodka pasta with fresh tomatoes

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4 to 6

Calories 520kcal

Author Cathy Pollak

Equipment

• baking sheet (large rimmed) For roasting the tomatoes.
• parchment paper For easier cleanup.
• large pot For cooking the pasta.
• large skillet For preparing the vodka sauce.
• Colander For draining the pasta.

Ingredients

Roasted Tomatoes:

• 1½ cups (225 g) grape tomatoes or cherry tomatoes
• 2 tbsps (30 ml) olive oil
• ¼ tsp (1 g) kosher salt

Pasta and Sauce:

• 16 oz (454 g) mezzi rigatoni or orecchiette, shells, or regular rigatoni all work
• 1 tbsp (15 ml) olive oil
• ¼ cup (40 g) finely chopped shallots
• 3 cloves garlic minced
• ¼ cup (66 g) tomato paste
• 2 -3 tsps (4 - 6 g) red pepper flakes or to taste
• ½ tsp (1 g) smoked paprika
• ¼ cup (60 ml) vodka
• ½ cup (120 ml) heavy cream
• 1 tsp (7 g) honey
• 1 tbsp (15 ml) fresh lemon juice
• 1 tsp (6 g) kosher salt
• ½ tsp (1 g) coarsely ground black pepper
• 2 tbsps (28 g) unsalted butter
• ¾ cup (75 g) finely grated Parmesan cheese divided
• 2 tbsps (6 g) chopped fresh basil plus more for garnish

Instructions

• Preheat the oven to 425°F (220°C).
• Toss the grape tomatoes with the olive oil and a sprinkle of salt. Spread them into a single layer on a parchment- or foil-lined baking sheet and roast for about 20 minutes, until blistered and jammy.
  1½ cups (225 g) grape tomatoes, 2 tbsps (30 ml) olive oil, ¼ tsp (1 g) kosher salt
• Meanwhile, bring a large pot of generously salted water to a boil. Heat a large skillet over medium heat with the olive oil. Add the shallot and cook until softened, about 3 to 4 minutes. Stir in the garlic, tomato paste, red chili flakes, and smoked paprika. Cook for 2 to 3 minutes, stirring often, until the tomato paste darkens slightly.
  1 tbsp (15 ml) olive oil, ¼ cup (40 g) finely chopped shallots, 3 cloves garlic, ¼ cup (66 g) tomato paste, 2 -3 tsps (4 - 6 g) red pepper flakes, ½ tsp (1 g) smoked paprika
• Pour in the vodka and cook for 1 to 2 minutes to let the alcohol cook off. Add the roasted grape tomatoes, gently crushing some with the back of a spoon while leaving others mostly intact. Stir in the heavy cream, honey, lemon juice, salt, and black pepper. Simmer for 3 to 5 minutes, until the sauce thickens slightly.
  ¼ cup (60 ml) vodka, ½ cup (120 ml) heavy cream, 1 tsp (7 g) honey, 1 tbsp (15 ml) fresh lemon juice, 1 tsp (6 g) kosher salt, ½ tsp (1 g) coarsely ground black pepper
• Cook the pasta until al dente according to the package directions. Before draining, reserve 1 cup (240 ml) of the pasta cooking water.
  16 oz (454 g) mezzi rigatoni
• Add the drained pasta to the skillet with a splash of the reserved pasta water. Stir in the butter and ½ cup (50 g) of the Parmesan, tossing continuously until the butter melts and the cheese is fully incorporated. Add more pasta water as needed until the sauce becomes silky and coats the pasta.
  2 tbsps (28 g) unsalted butter, ¾ cup (75 g) finely grated Parmesan cheese
• Divide among serving bowls and finish with the remaining ¼ cup (25 g) Parmesan and the chopped basil. Garnish with additional fresh basil, if desired, and serve immediately.
  2 tbsps (6 g) chopped fresh basil

Notes

• Roast the tomatoes until they are blistered and jammy rather than just softened. Their concentrated juices become part of the finished sauce.
• Cook the tomato paste until it darkens slightly to develop a richer tomato flavor.
• For a less spicy version, us only 1 teaspoon of red pepper flakes or none at all.
• Reserve more pasta water than you think you'll need. The starchy water helps the butter and Parmesan create the sauce.
• Finely grated Parmesan melts more smoothly than shredded Parmesan.
  Mezzi rigatoni is my favorite shape for this recipe because the little barrel shaped tubes catch both the creamy sauce and the roasted tomatoes, but orecchiette, shells, or regular rigatoni work well too.

 

 

If you’re making this Spicy Roasted Tomato Vodka Pasta, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 300g | Calories: 520kcal | Carbohydrates: 55g | Protein: 15g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 52mg | Sodium: 655mg | Potassium: 415mg | Fiber: 3g | Sugar: 6g | Vitamin A: 835IU | Vitamin C: 12mg | Calcium: 225mg | Iron: 2mg

Have you made this Spicy Roasted Tomato Vodka Pasta? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Spicy Roasted Tomato Vodka Pasta appeared first on Noble Pig.

This post may contain affiliate links. Please read my disclosure policy.

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Roasted Tomato Burrata Dip

Warm roasted tomatoes, creamy burrata, fresh herbs, garlic, and lemon come together in this Roasted Tomato Burrata Dip. The roasted tomato juices mingle with the soft burrata to create a naturally creamy dip that's perfect for serving with toasted bread or crackers.

Course Appetizer

Cuisine American

Keyword baked burrata dip, baked tomato dip, burrata cheese dip, easy appetizer recipe, party dip recipe, roasted grape tomatoes, roasted tomato appetizer, roasted tomato burrata dip, summer tomato appetizer, warm burrata appetizer

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 6 to 8

Calories 235kcal

Author Cathy Pollak

Equipment

• baking sheet (rimmed). For roasting the tomatoes.
• 9-inch (23 cm) stoneware round baking dish or 8x8-inch (20x20 cm) baking dish. For baking and serving the dip.
• Chef's knife For chopping the herbs and garlic.
• Zester For zesting the lemon.
• parchment paper (optional) Makes clean up after the roasting the tomatoes easier.

Ingredients

• 20 oz (567 g) grape tomatoes
• 1 to 2 tbsps (15-30 ml) olive oil
• 8 oz (227 g) burrata cheese drained
• ¼ tsp (1.5 g) fine sea salt
• 2 cloves garlic minced
• 1 tsp (1 g) chopped fresh thyme
• ¼ tsp (0.5 g) freshly ground black pepper
• ½ tsp (1 g) red pepper flakes or to taste
• 1½ tbsps (4 g) chopped fresh basil divided
• zest of 1 lemon

For serving:

• crusty bread, crackers, or toasted baguette

Instructions

• Preheat the oven to 450°F (230°C).
• Spread the grape tomatoes in a single layer on a rimmed baking sheet. Drizzle with the olive oil and toss to coat. Roast for 25 minutes, or until the tomatoes are softened, blistered, and beginning to burst.
  20 oz (567 g) grape tomatoes, 1 to 2 tbsps (15-30 ml) olive oil
• Reduce the oven temperature to 350°F (175°C).
• Place the burrata in a 9-inch (23 cm) round baking dish or an 8 × 8-inch (20 × 20 cm) baking dish. Slice the burrata open so the creamy center spreads across the bottom of the dish.
  8 oz (227 g) burrata cheese
• Spoon the roasted tomatoes and all of their juices over the burrata. Sprinkle with the sea salt, minced garlic, chopped thyme, black pepper, red pepper flakes, half of the chopped basil, and the lemon zest.
  ¼ tsp (1.5 g) fine sea salt, 2 cloves garlic, 1 tsp (1 g) chopped fresh thyme, ¼ tsp (0.5 g) freshly ground black pepper, ½ tsp (1 g) red pepper flakes, 1½ tbsps (4 g) chopped fresh basil, zest of 1 lemon
• Bake for 10 minutes, or until the burrata is hot and softened.
• Gently stir the tomatoes and burrata together until creamy. Sprinkle with the remaining basil and serve immediately with toasted baguette slices, crackers, or crusty bread.
  crusty bread, crackers, or toasted baguette

Notes

• This is a loose, saucy burrata dip meant for scooping with bread. It won't have the thick texture of a cream cheese-based baked dip.
• The roasted tomatoes naturally release lots of juice, which combine with the burrata to create the sauce. For a thicker dip, lightly crush and strain some of the tomato juices before adding them to the baking dish.
• Omit the red pepper flakes for a milder dip.
• Fresh thyme and basil provide the best flavor. Dried herbs can be substituted if needed, but fresh herbs are recommended.
• Red, yellow, or mixed grape tomatoes all work well. Cherry tomatoes are another good option.
• Serve while the dip is hot and the burrata is soft and creamy.
  Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 350°F (175°C) oven or microwave until warmed through. Freezing is not recommended because the texture of the burrata changes after thawing.

 

 

 

If you’re making this Roasted Tomato Burrata Dip, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

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Nutrition

Serving: 135g | Calories: 235kcal | Carbohydrates: 8g | Protein: 8g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 35mg | Sodium: 295mg | Potassium: 430mg | Fiber: 2g | Sugar: 5g | Vitamin A: 690IU | Vitamin C: 20mg | Calcium: 165mg | Iron: 1mg

Have you made this Roasted Tomato Burrata Dip? I’d love to hear how it turned out – leave a comment below and let me know.

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