Our Best Lemon Recipes:

1. This out-of-the-world Lemon Curd Recipe is by far the tastiest one we’ve tried. It’s rich with big lemon flavor and tastes amazing over pretty much anything you want to drizzle it over.

2. No lemon recipe list is real unless there are Lemony Lemon Bars attached. After multitudes of lemon bar recipes, we always come back to this one. With just the right balance of crispy, butter shortbread and velvety tangy lemon filling…it’s our favorite for good reason.

3. This Lemon Garlic Swordfish Recipe works beautifully for any thick, flaky white fish. It’s supremely flavorful, with a bright lemon garlic sauce.

4. These Chewy Soft Lemon Cookies are the cookie of spring and summer. They’re everything they promise to be: chewy, soft, and lemony.

5. The Instant Pot removes all guesswork out of the traditionally tricky risotto. This Instant Pot Parmesan Lemon Risotto recipe is totally easy and on point. The flavors of parm and lemon are magical.

6. Blueberries and lemon go together like PB&J. This Blueberry Lemon Bread is simply amazing, with its ultra moist crumb and luscious berry-lemon flavor.

7. Oh, yes. Even potatoes get their lemon fix with this delicious Garlic Lemon Roasted Potatoes side dish.

8. Cake for breakfast = more than okay. Especially when it comes to this beautiful Lemon Olive Oil Yogurt Cake. You don’t taste the olive oil, but you’ll appreciate the tenderness it provides in texture. The glaze is seriously something to be excited about.

9. Fire up the grill with this Lemon Dijon Grilled Chicken. The flavors are superb, the chicken is tender, and it couldn’t be easier to make.

10. These Lemony Butter Spritz Cookies are not only super cute, but they’re deliciously tasty and melt-in-your-mouth buttery. Use your favorite cookie press or pastry bag to fit your occasion.

11. You can absolutely put dinner on the table in 30 minutes and have it taste amazing. Introducing Lemon Basil Chicken with Linguine. It’s like sunshine on your dinner plate.

12. No bake, no fussy equipment. Just layers of awesome goodness in this Lemon Icebox Cake. Grownups and kids alike devour it at all the parties.

13. I don’t often think of lemons in my soup, but goodness gracious…this Lemon Chicken Wild Rice Soup is so yummy, it’s hard to forget. Healthy, easy, and satisfying.

14. Back to breakfast, this Blueberry Lemon French Toast Bake is all the rage at every brunch. Make-ahead recipe that’s bursting with juicy berries and tangy lemons.

15. If you’re counting, you’ve noticed I’m adding a bonus. I just couldn’t finish a Best Lemon Recipes roundup without including this 3-Ingredient Lemonade Margaritas recipe. Enjoy.

Our search button has many more recipes and inspiration. If you have something in mind, just type in what you’re looking for!

If you make any of our recipes, we’d LOVE to see what you create! Tag us @chewoutloud on Instagram and share what you’ve made  

The post 14 Best Lemon Recipes appeared first on Chew Out Loud.

Before I launch into this delightful Biscuits and Gravy Casserole recipe, I just have to say: late spring snowstorms should probably be outlawed.

I’m still recovering from my long-ish run outside today, during which the heavy snowstorm arrived way earlier than forecasted. After miles of being pelted in the face and eyes with icy snow, I’m ready to sit down to my favorite hot tea (hello, Good Earth) and dark fudge brownies with caramel.  That’s all.

Also, if anyone were to bring over this Biscuits and Gravy Casserole for dinner, it would just be beyond amazing.

Not sure if that was a smooth segue from fighting the snow to biscuits and gravy, but I tried. Besides, flaky golden biscuits drenched in savory gravy is an easy transition in any situation…

What Ingredients do I need for Biscuits and Gravy Casserole?

You’ll only need a handful of simple ingredients. Biscuits and gravy is an ultra easy, comforting meal that should require no extra elbow grease. That’s what makes it great for a quick and delicious meal you can easily whip up for brunch or dinner.

• Half pound of your favorite breakfast sausage provides much of the flavor in the gravy; too much sausage can make the gravy chunkier than you want, so we stick with 1/2 pound.
• Chopped onion and garlic always provides wonderful flavor to sauces.
• A few tablespoons of flour helps the gravy to thicken to a nice, creamy consistency.
• Milk allows the gravy to thin out to your preferred thickness; feel free to add more to thin it out if needed. Whole or lowfat milk both work well.
• Kosher salt and freshly ground black pepper are added at the end, to taste.
• Chopped fresh parsley gives the gravy some color and extra flavor.
• 1 can of large, flaky biscuits for layering and soaking up the amazing gravy.

Tips for making this the perfect casserole:

• Be sure to use large, flaky biscuits. Homemade or store-bought cans from the refrigerated aisles are perfect.
• Keep in mind you’ll be baking the first layer of biscuits about 10 minutes to get the bottom layer cooked and browned.
• Brown your sausage and crumble it well, so it distributes evenly into the gravy.
• Adjust the thickness of gravy by using more or less milk
• To prevent over-browning, we bake the casserole loosely covered with foil first, and then remove the foil for golden browning during the last 10 minutes.
• This recipe is for an 8×8, which easily feeds 6 in one shot. If you have more people to feed and this is the main dish, you may want to double the recipe to fit a 13×9 pan.

If you make this dish or any recipes here, be sure to tag us on @chewoutloud at Instagram. We LOVE seeing what you guys make! 

Biscuits and Gravy Casserole

Biscuits and Gravy Casserole is an easy, delicious, and supremely comforting meal the whole family will devour. Flaky golden biscuits drenched in savory gravy in every bite. 

• Author: chewoutloud
• Prep Time: 15 min
• Cook Time: 24 min
• Total Time: 39 minutes
• Yield: 6-8
• Category: Breakfast, Dinner, Main
• Method: Oven
• Cuisine: American

Ingredients

• 2 TB olive oil
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1/2 lb ground sausage, no casings (any flavor)
• 3 TB flour
• 2 2/3 cups milk (whole or low-fat)
• kosher coarse salt and freshly ground black pepper
• 1 can large, flaky biscuits (8-count)
• 1/4 cup fresh, chopped parsley

Instructions

Preheat oven to 375, with rack on lower middle position.
Make the gravy: In a large skillet, heave olive oil on medium-high heat until hot. Add onion and garlic, stirring until aromatic and translucent, 2-3 minutes. Add ground sausage, stirring to crumble it up well and brown it.
Once sausage is cooked through, add flour, gently stirring until fully incorporated. Add milk and stir well to combine. Add 1/2 tsp kosher salt and 1/2 tsp black pepper.
Bring mixture to low boil, stirring, until sauce is thickened to desired gravy consistency. It should be a rich gravy, yet thin enough to evenly pour into casserole. Taste gravy and add more kosher salt or black pepper as needed. Turn heat off and cover to keep warm.
Cut the biscuits into quarters, evenly. Grease bottom of 8×8 baking dish and layer half of the biscuit quarters evenly into bottom – it’s fine for there to be space between each biscuit. Bake 10 minutes uncovered, or until puffy and golden brown.
Evenly spoon the gravy over baked biscuits. Place remaining biscuit quarters evenly on top of gravy. Cover loosely with foil and bake 14 minutes. Remove foil and continue baking 10 more minutes or until tops are puffy and golden brown. Serve immediately.

Keywords: Biscuits and Gravy Casserole

Kitchen Stuff We Love:

Crazy Good Casseroles:

Mexican Breakfast Casserole Recipe (Gluten-free)

Cheesy Baked Tortellini Casserole

One Pot Enchilada Rice Casserole

The post Biscuits and Gravy Casserole appeared first on Chew Out Loud.

During our 35+ years in Los Angeles, Hubby and I fell in love with the plentiful Peruvian eats around the cities of So. Cal.

Our favorite restaurants were owned by Peruvian families who cooked up the most amaaaazing lomo saltado. If you’ve never tried lomo saltado, now is The Time.
Fair warning: you may forever crave its magical flavors once you’ve tasted it.

If you’re already infatuated with this popular Peruvian stir fry dish, then you know what I’m talking about.

I totally lucked out when our good friends, who happen to be major foodies, got a hold of this traditional lomo saltado recipe after their Peruvian friend cooked it for them one night. Since I am hunter-gatherer of all magnificent recipes, I obviously begged for the recipe. No shame in begging for recipes. When I saw it in my inbox, my thrilled self could have jumped up for 30 burpees, possibly without whining.

When we make this lomo saltado, it’s literally devoured in one night. We’ve yet to experience leftovers with this one. The hubby, the kids, the friends, the everyone — they all love this explosion of flavors.

Bonus: This Peruvian stir fry also happens to be on my healthy options list.

Allow me to share…

What Ingredients do I need to make Lomo Saltado?

If you’re anything like me, you’re a busy bee who has little time for hunting down ingredients. That’s why you’ll LOVE this lomo saltado recipe; all the ingredients are everyday items you either already have or can easily get at your grocery store.

The only item I didn’t have was aji amarillo paste, which is a lovely golden pepper paste that imparts the kick you want in lomo saltado. I ordered my jar of aji amarillo easily from Amazon, but if your grocery store has a good ethnic aisle, you can probably find it there.

Here’s your list of simple ingredients:

• Boneless New York or ribeye steak, thinly sliced. Some use sirloin, but we love the NY and ribeye cuts for their tenderness.
• Plenty of fresh garlic. Because you can never have enough garlic.
• Red onion, thinly sliced.
• Ripe roma or plum tomatoes, larger sized. Some choose to seed the tomatoes, but I really like leaving the juices intact, as it melds into the sauce wonderfully.
• Aji Amarillo paste; depending on the brand you use, the spice level can vary. I wrote 4-6 TB in the recipe card, so you can decide how much kick you want.
• Soy sauce. Yes, absolutely soy sauce and plenty of it. You can keep it gluten-free by using Tamari soy sauce, which is naturally gluten free and tastes delicious.
• Red wine vinegar provides the tangy flavor of the overall dish.
• Ground cumin; again, plenty of it, as it adds tremendous flavor.
• Freshly chopped cilantro finishes off the dish and gives it the traditional flavor we know and love.

What should we serve lomo saltado with?

• It’s classic to serve your stir-fry directly over crispy french fries. At many restaurants, you’ll get thick cut fries. Often, the fries may be stirred into the dish. You get to decide on thick vs. thin, baked or fried, and stirred in vs. on the side. We serve our saucy lomo saltado over a plate of crispy fries. That way, some of the fries are saucy and some are crispy. We’re talking french fries, so you can’t go wrong however you do it.
• It’s also traditional to serve lomo saltado over fluffy rice. We’ve had it over white rice, basmati rice, fried rice, and next time I’ll do brown rice because I’m addicted to Instant Pot Brown Rice. White Jasmine rice is always a winning choice.
• Lomo saltado is ultra delicious with drizzled with “Peruvian green sauce.” It’s a light yet rich, creamy, dreamy sauce that is finger-licking good and goes well on almost everything. I provided the green sauce recipe below, if you want to whip up a batch.

* If you make this recipe or any other Chew Out Loud recipes, be sure to tag us @chewoutloud on Instagram so we can see what you created. We love seeing what you make and giving shout outs

Lomo Saltado Peruvian Stir Fry

Lomo Saltado is a scrumptious Peruvian dish that is loaded with big, bold flavors. The genius combination of lean tender beef, garlic, tomatoes, and herbs make this one of the most popular Peruvian dishes ever. Lomo Saltado is typically served with crispy fries and fluffy rice. 

• Author: chewoutloud
• Prep Time: 30
• Cook Time: 20
• Total Time: 50 minutes
• Yield: 4-6
• Category: Main, Dinner
• Method: Stir Fry
• Cuisine: Peruvian

Ingredients

For the Sauce:

• 4-6 TB aji amarillo paste, depending on desired spice level
• 1/2 cup regular strength soy sauce (Tamari soy sauce for gluten-free)
• 3 TB red wine vinegar
• 4 tsp ground cumin

For the Stir-Fry:

• 1.5 lbs boneless New York or Ribeye steak, trimmed
• 7 fresh garlic cloves, chopped
• 1 red onion, thinly sliced
• 4 large, ripe roma or plum tomatoes, sliced into thin wedges
• 1/4 cup freshly chopped cilantro
• Olive oil for cooking

For Serving:

• 4 cups freshly fried or baked french fries
• Cooked rice (fluffy white variety like Jasmine works well)

Instructions

Make the Sauce: In a bowl, combine the Sauce ingredients and gently whisk to incorporate well. Divide sauce in half.

Use paper towels to pat dry steaks, removing excess moisture. Marinade the beef in half of your prepared sauce. (Reserve the other half of sauce.) Let beef marinade 30 minutes to 1 hour at room temp. When done, remove steaks from marinade, but keep the marinade sauce. Heat up outdoor grill or indoor grill pan on medium-high heat, with enough oil to thinly coat grill. Once oil is hot, grill steaks to medium done. Let steaks rest 5 minutes on cutting board; slice thinly and set aside.

In a large, deep skillet, add 3 TB olive oil. Heat on medium-high until oil is hot. Add onion and garlic, stirring for 2-3 minutes until softened and somewhat browned. Add the marinade sauce and the remaining reserved sauce (use all the sauce there is.) Stir to coat well. Add tomatoes with juices and stir 2 more minutes until heated through and softened. The mixture should be gently bubbling at this point.

Add the grilled beef slices to the pan, gently stirring just until beef is warmed through. Sprinkle in the cilantro. Serve immediately over freshly cooked fries and rice.

 

Notes

For Optional Creamy Green Sauce (make-ahead):

• 1 cup fresh cilantro, packed
• 1–2 medium jalapeños, seeds carefully removed and coarsely chopped
• 2 fresh garlic cloves, chopped
• 1 tablespoon extra-virgin olive oil
• 2 1/2 teaspoons fresh lime juice
• 1/4 teaspoon kosher salt
• 1/3 cup real mayonnaise

In a blender, purée cilantro, jalapeños, garlic, oil, lime juice, and salt until well incorporated. Add mayonnaise and blend just enough to combine well. Use rubber spatula to transfer to a container with cover. Chill until ready to use.

Keywords: Lomo Saltado, Peruvian Stir-fry

Kitchen Stuff We Love:

Way Better than Takeout, in 30 minutes or less:

Korean Beef Bowl Recipe (Gluten-free, Dairy-free)

Thai Basil Chicken with Peppers

P.F. Chang Mongolian Beef Copycat

Fast Healthy Kung Pao Chicken Recipe

The post Lomo Saltado Peruvian Stir Fry appeared first on Chew Out Loud.

1. Chewy Coconut Macaroons Recipe (Gluten-Free) – Chewy Coconut Macaroons are the perfect cookie for everyone, especially our gluten-free friends who still want to enjoy spring cookies! These are easy to make and can be served plain or drizzled with your choice of chocolate and/or caramel.

2. Best Carrot Cake with Cream Cheese Frosting – This is for reals the best carrot cake in the galaxy, in my humble opinion, but dare I say lots of others agree 😉 This carrot cake is everything: moist, tender, flavorful, not overly sweet, can be made ahead, and keeps super well. The cream cheese frosting is other-worldly. YUM. 

3. 15-Minute Honey Glazed Carrots – Speaking of carrots, how about these quick and easy honey glazed babies? These are a fabulous way to serve baby carrots, as they taste delish. Be sure to serve them immediately. 

4. Savory Cheddar and Chive Scones Recipe – I usually make sweet scones, but when I do make savory scones, these are IT. These cheddar chive scones are tender, flaky and soft, and golden delicious. They’re the perfect addition to any brunch. 

5. Coconut Macaroon Nutella Nest Cookies – These are as fun to eat as they are to make. These adorable next cookies are a coconut and Nutella lover’s dream. 

6. Lemony Cucumber Cream Cheese Sandwiches – When I first made these lemon-cucumber cream cheese sandwiches for a baby shower, I had no idea they’d be such a huge hit. They’ve since exploded all over Pinterest and continue to be well-loved for all the parties and showers. 

7. Cheesy Scalloped Potatoes – These cheesy scalloped potatoes are the perfect thing to serve at holiday gatherings. People love this creamy dish, and it’s delicious next to any main dish. It goes especially well with the ham below.

8. 5-Ingredient Honey Baked Ham Recipe – This is the bomb honey baked ham. It’s crazy easy, succulent, and takes your holiday meal to the next level. The scrumptious sauce is key. 

9. Spinach, Ham, and Cheese Quiche (GF, Gluten-Free) – No brunch is complete without a delicious quiche. This one is loaded with all the favorites: spinach, eggs, ham, and cheese. Plus, we keep this gluten-free so all our friends can enjoy. 

10. Ham Potato Vegetable Soup – Never fear over leftover ham. Just make this deeeelish ham potato soup, which tastes amazing and doesn’t require much work at all. 

11. Hasselback Roast Potato Casserole – Fancy up your special meal with this pretty potato casserole. It happens to taste fantastic, too. Crispy on the outside and tender on the inside, it’s a people pleaser for sure.

12. Lemon Pasta with Smoked Salmon and Asparagus – This lemony pasta adorned with smoked salmon and asparagus just screams spring. It’s one of my favorite ways to dish up a simple weeknight meal. 

13. Moist Lemon Zucchini Bread – Lemons are synonymous with spring eats. This ultra moist lemon zucchini bread goes the extra mile and sneaks in plenty of zukes. It’s such a delicious quick bread, even the kids will devour the bonus veggies. 

14. Lemony Lemon Bars – These are the best, best lemon bars we’ve ever had the immense pleasure of devouring. We’ve had lots of lemon bars through the years. These are the ones we keep coming back to, as they’re just the right balance of sweetness + tang + flaky shortbread. 

15. Farmer’s Breakfast Casserole – This is one of my favorite breakfast casseroles; it’s super easy, simple, and everyone inhales it. I mean, who doesn’t love eggs, cheese, and bacon? It’s sure to be a hit at your next brunch. Keep it on rotation for breakfast-for-dinner nights, too. 

P.S. There’s lots more to love! Use our Search Box or Recipe Tab to find tons more inspiration for the season. 

* If you make any recipes from our blog, we’d LOVE to see it! Tag us @chewoutloud on Instagram. We get super excited seeing what you’ve created and we love giving Instagram shout outs!

The post Favorite Easter and Spring Recipes appeared first on Chew Out Loud.

This traditional, versatile chimichurri sauce is SO easy and flavorful. Make it ahead of time and serve it over grilled steak, chicken, or seafood. No food processor is needed to make this delicious sauce. Just toss and enjoy. 

If you’re familiar with chimichurri sauce, then you know all about its genius attributes. If you haven’t tried refreshing chimichurri sauce before, you’re in for a delectable treat today.

First of all, chimichurri is ridiculously fun to say out loud. My peeps have to shush me because once I get started, I can’t stop. Feel free to try repeating it aloud and have fun with it, but please don’t be mad at me if people start giving you the eye.

Secondly, this chimicurri sauce recipe is unbelievably easy to make. This recipe requires zero cooking or blending. That’s right; you won’t even need to pull out that food processor for this one. It comes together super fast, it keeps well, and it tastes incredible over grilled steak, chicken, or seafood.

Make a batch of healthy chimichurri sauce to use as a tasty marinade or as a beautiful spoon-over sauce…

What ingredients do I need for this chimichurri sauce recipe?

• Plenty of freshly chopped garlic and onion are called for, which melds deliciously into this sauce.
• Many recipes use parsley as the only fresh green herb, but we’re serious cilantro fanatics, so we use both. Feel free to stick with just parsley if you’re not into cilantro.
• Good quality extra virgin olive oil helps to bind the sauce together.
• Dried crushed red pepper provides a zippy kick. You can seed/chop a fresh chili pepper, if you prefer.
• Dried or freshly chopped oregano works fabulously in this sauce.
• Red wine vinegar lends that wonderfully tangy flavor.

What are some ways to serve Chimichurri?

This is the fun part. Anything goes, so let your imagination soar. We love chimichurri sauce paired with a myriad of dishes!

Traditionally, chimichurri sauce is generously spooned over luscious grilled steak. The steaks can be marinated in some chimichurri sauce for a few hours before grilling for extra flavor, as an option. If you use it as a marinade, be sure to have extra chimichurri to generously drizzle on the finished dish.

Chimichurri sauce is yumalicious over grilled chicken, grilled fish, and shrimp. It would be beautiful over any variety of grilled foods, including grilled vegetables.

I sometimes toss chimichurri sauce over my grilled chicken salads for an ultra tasty twist. So. Good.

If you make this Chimichurri Sauce, show it off and tag us @chewoutloud on Instagram. We LOVE seeing what you guys make

Chimichurri Sauce Recipe

This traditional, versatile chimichurri sauce is SO easy and flavorful. Make it ahead of time and serve it over grilled steak, chicken, or seafood. No cooking or blending is needed to make this delicious sauce. 

• Author: chewoutloud

Ingredients

1/2 cup extra virgin olive oil
1/2 cup red wine vinegar
1/2 cup finely chopped cilantro
1/3 cup finely chopped parsley
1/4 cup finely chopped onion
5 garlic cloves, peeled and minced
1 TB fresh or dried oregano
1 1/2 tsp kosher salt (not fine table salt)
1/4 tsp crushed red pepper

Instructions

In a bowl, combine all ingredients and toss well. Let sit at least 10 minutes for flavors to meld. If making ahead of time, cover tightly and chill until ready to use. Generously spoon over grilled steak, chicken, or seafood.

Notes

Leftover sauce can be kept covered and chilled for several days.

kitchen stuff we love:

Feed the soul:

No-cook sauces:

3-Minute Magic Honey Mustard Sauce (+ Best Ways to Use up Your Mustard)

Easy Tahini Sauce Dip (Whole30, Paleo)

No-Cook Tomato Garlic Sauce (With Pasta)

The post Chimichurri Sauce Recipe appeared first on Chew Out Loud.

This year, the first day of spring actually feels like the first day of spring. That’s not always the case, so I’m embracing it 200%.

Once the daytime temps reach 40F and sunshine is abundant, all of Minnesota suddenly pops out of hibernation.

After hunkering down all winter, my neighbor’s puppy now looks 3 feet taller than the last time I saw him. Ditto goes for neighborhood kids we haven’t seen since the first snowfall. That was 5 months ago. For reals, long winter hibernations in some parts of the country are a thing.

Now that it’s officially spring, I’ve given it waayy enough time before returning to the universe of cookies.

Maybe you noticed how I did due my diligence by making (and eating) recipes with no sugar the entire month of January and even most of February. Actually, if you didn’t notice, then I did my job right.

However. Most things are best when balanced. Thus, now is unquestionably the time to bake-eat-share my very favorite chewy white chocolate chip cookies. They’re chewy, soft, and incredible.

Make ‘em bite sized, monster sized, add sprinkles, or nuts…just make them. Special offer: I’ll go first. I even videotaped it.

How to make white chocolate chip macadamia cookies:

Somehow, watching a cookie-making video is soothing. ↑

It’s like a kid with play dough or something.

What Ingredients are needed for the best white chocolate chip cookies?

• The usual team players for white chocolate macadamia cookies: flour, brown sugar, granulated sugar, butter, baking soda, salt, and eggs
• We use a generous amount of vanilla extract and a modest amount of almond extract for the most amazing flavor.
• That brings us to our secret ingredient: Almond extract. It isn’t overpowering at all, but lends a special yumminess to the cookies. Nobody would guess your “secret ingredient,” but they’ll wonder how your cookies turn out soooo good. 
• Plenty of real white chocolate chips; use your best quality white chocolate chips, as they’re a star feature.
• Do add crunchy macadamia nuts, if you can. Because macadamia nuts and white chocolate chips go hand in hand like bread and butter. Like peanut butter and jelly. Like salt and pepper. If you can think of any other idioms, email me.

Can the dough or the baked cookies be frozen?

The unbaked dough as well as baked white chocolate chip cookies can absolutely be frozen. It’s what I love about these cookies, actually. I almost always have some unbaked dough in my freezer, which lasts up to several months if sealed airtight. Tip: It works great when you’ve made extra dough from the holidays and then want to do sugar-free January…just freeze the dough. Ask me how I know.

Baked white chocolate macadamia cookies can also be sealed airtight and frozen. They’ll last a couple of weeks and are great for grab-and-go situations. Baked cookies are also great to have on hand for after school treats or for cookie emergencies. Tip: I often freeze leftover cookies so that I get to unfreeze just one when the hankering hits; then I don’t feel obligated to eat all the leftover cookies at once.

That’s provided there are actually any leftovers, as I usually have to fight my boys for my share of treats. True story. Alas, gone are those good old days when they were tiny and they happily munched their Cheerios while I nibbled on cookies in front of their faces.

The end.

Epilogue

Nowadays, getting my share of cookies involves arm wrestling matches or even side shoves against boys much bigger than me.

I often lose these matches, despite my faithful attendance at BodyPump.

The Best White Chocolate Chip Cookies

The Best White Chocolate Chip Cookies are ultra chewy, soft, and incredibly delicious. The addition of a secret ingredient makes them mind blowingly superb. Both the dough and the baked cookies freeze beautifully.

• Author: chewoutloud
• Prep Time: 10 min
• Cook Time: 10 min
• Total Time: 20 minutes
• Yield: 48
• Category: dessert
• Method: baking
• Cuisine: American

Ingredients

• 3 cups all purpose flour
• 3/4 cup granulated sugar
• 1 cup packed light brown sugar
• 3/4 cup unsalted butter, just softened to room temp (not melty)
• 2 large eggs
• 1 TB vanilla extract
• 1/2 tsp almond extract
• 1 tsp table salt
• 1/2 tsp baking soda
• 12 ounces real white chocolate chips
• 1/2 cup chopped macadamia nuts

Instructions

1. Preheat oven to 350F, with rack on lower middle position. Line baking sheet with parchment paper.
2. In bowl of stand mixer using paddle attachment, cream together butter and sugar until smooth and fluffy, about 3-4 minutes on medium high. Add eggs 1 at a time and blend just until incorporated. Add vanilla and almond extracts, mixing just until incorporated.
3. In a separate bowl, whisk together the flour, salt, and baking soda. Gently combine together the flour mixture with the butter/sugar mixture until fully mixed.
4. Fold in white chocolate chips and macadamia nuts, until evenly mixed in.
5. Make walnut sized balls and flatten a bit (these cookies do not flatten too much during baking.)
6. Bake for 10 minutes, or just until bottoms of cookies are light golden brown. Cookies may seem soft and underdone, but they will set upon cooling.
7. Cool 5 minutes on baking sheet and use flat spatula to transfer them onto cooling rack.

Keywords: white chocolate macadamia cookies

kitchen stuff we love:

Crazy about cookies:

Bakery Style Double Chocolate Cookies

Twix Thumbprint Cookies Recipe

Best, Big Soft Sugar Cookies

Soft Lemon Pudding Cookies

The post The Best White Chocolate Chip Macadamia Cookies appeared first on Chew Out Loud.

After a blustery winter filled with intense polar vortex vibes, we’re [hopefully] seeing some light at the end of the arctic tunnel.

I’ve tried hard not to bat a frozen eyelid at the extreme temps this winter, but I’ve admittedly whined on occasion. Twice a day on the worst days. Just keeping it real.

On the plus side, I did manage to conquer the freeze baby in me by continuing to run outdoors throughout the winter when possible. I even drilled new screws into my old run shoes so I could hit the snow-laden paths, which then resulted in massive blisters, but no need to camp there.

I’ve even done some classic bribing for all the boys to go snowshoeing and winter hiking with me. It’s amazing what teen boys will do for freshly baked chocolate chip cookies.

But first, dinner. Dinner before dessert. Most of the time

In honor of spring coming up and all things Irish, we’re feasting on this lucky-delicious Irish Guinness Beef Stew today. St. Patrick’s is this Sunday, which is kind of a big deal because it’s also our Sam Dog’s birthday. A few years ago, we adopted a St. Patrick’s day puppy, and he’s been sporting a shamrock outfit on his birthday ever since. Sometimes I even join him.

Needless to say, you totally don’t have to be even a little bit Irish to enjoy scrumptious Irish Beef Stew for dinner and this Baileys Irish Cream Chocolate Cake with Whipped Frosting afterwards…

What Ingredients Do I need to make Irish Guinness Beef Stew?

• For starters, use an affordable 3-4lbs of boneless chuck or london broil. Chuck tends to be the most flavorful and tender in a long braise situation, as it’s marbled throughout.
• Fresh aromatics and herbs such as garlic, onions, carrots, celery, bay leaves, and rosemary. Fresh is forever best.
• Beef broth, tomato paste, and salt/pepper
• Worcestershire. It may not be traditional in beef stew, but don’t skip it; it lends such great umami flavor to the stew.
• A bottle (11-12oz) of Guinness beer: Irish dry stout is beautifully dark and thick. There is no beer-y taste nor alcohol once it’s been cooked into stew, but it provides a richness in flavor.
• We add baby potatoes towards the end of cooking; make sure they’re no more than 1 inch in size. Add in at the end to prevent them from becoming overly soft. These bite size spuds are perfect, as they hold together well in stews.
• I add a bit of cornstarch slurry at the finish, for a thicker stew consistency.

Can I use a slow cooker or instant pot?

Short answer: Yes.

If you go the slow cooker route, you’ll need to brown the beef pieces in a skillet prior to loading everything (including dissolved cornstarch) into your slow cooker. I typically go with 8-10 hours on low; add in the potatoes during the final 2 hours.

For the Instant Pot/pressure cooker, you can brown the beef and veggies using same directions as the stovetop method on sauté mode in the Instant Pot itself. Then add the remaining ingredients, including dissolved cornstarch. Set to pressure cook on high for 35 minutes and let it do a natural release.

Once the stew is done, add kosher salt + freshly ground black pepper to taste at the end.

Why you’ll love this Irish Guinness Beef Stew:

• Hello, Deliciousness. This is one fabulously flavorful, tasty, scrumptious stew.
• It’s customizable for stovetop, slow cooker, or Instant Pot.
• This stew awesome for meal prep; leftovers taste incredible.
• I’m not Irish, but I’d serve this to my Irish friends because it’s that good.
• My finicky tweens gobble this stew up like nobody’s business.
• Bonus: this recipe is on my healthy-ish list. Once I’ve skimmed the fat off the top of the finished stew, it’s on my fitness menu.

Irish Guinness Beef Stew Recipe

A big bowl of this Irish Guinness Beef Stew makes a supremely satisfying meal for the entire family. This beef stew is unrivaled in tenderness and flavor. It’s also perfect for weekly meal prep, as leftovers taste amazing. 

• Author: chewoutloud
• Prep Time: 20 min
• Cook Time: 2 hours 45 min
• Total Time: 3 hours 5 minutes
• Yield: 8-10
• Category: Main, Dinner
• Method: Stovetop, Slow Cooker, or Instant Pot
• Cuisine: Irish American

Ingredients

Olive oil for browning
3-4 lbs boneless chuck roast, trimmed
2 tsp kosher salt, plus more to taste
1/2 tsp freshly ground black pepper, plus more to taste
1 large onion, chopped
6 garlic cloves, chopped
1 1/2 tsp Worcestershire sauce
1 bottle (11-12 oz) Guinness Beer
4 TB tomato paste
4 cups regular strength beef broth
4 cups sliced carrots, peeled and sliced into 1/2-inches
2 cups sliced celery, sliced into 1/2-inches
1 TB freshly chopped rosemary
2 large bay leaves
1 lb whole bite-size baby potatoes, 1-inch diameter each

Instructions

Use paper towels to thoroughly pat dry the beef roast, removing any excess moisture. Cut into 1-1.5 inch thick cubes. Season with 2 tsp kosher salt (not table salt) and 1/2 tsp freshly ground black pepper. Toss to coat all sides with seasoning.

In a large, heavy pot (I use my Dutch oven) heat 3 TB olive oil over high heat, until very hot. Brown the beef cubes in batches, taking care not to overcrowd the pieces. Brown all sides of beef cubes, turning them over as they brown; Continue to heat up more oil for browning as needed. Transfer all browned beef pieces to a separate bowl.

Using same pot with browned bits still on the bottom, heat up more oil and stir in the onions and garlic. Stir 2-3 minutes until translucent and aromatic. Gently pour in the beer, stirring to combine. Add tomato paste, beef broth, carrots, celery, and return the browned beef to the pot. Stir gently to ensure all veggies and beef are submerged in broth. Sprinkle in the fresh rosemary and bay leaves.

Bring mixture to a low boil, cover and allow to simmer 2 hours. After 2 hours, uncover and stir in the baby potatoes. Bring back to a low boil and allow to simmer another 45 minutes until the beef and potatoes are to your desired tenderness. Once done, taste and season with additional kosher salt and black pepper if desired. Remove bay leaves and let stew sit for 10 minutes to allow grease to rise to the top; skim off excess grease and serve warm.

Notes

Leftover Irish Guinness Beef Stew is delicious. Cover airtight and chill until ready to reheat.

Keywords: Irish Guinness Beef Stew

kitchen stuff we love:

Stew-perbly Delicious:

Chicken, Sweet Potato, and Coconut Stew

Tuscan Style Beef Stew

Slow Cooker Beef Vegetable Barley Stew

Easy Mexican Chicken Stew

The post Irish Guinness Beef Stew Recipe appeared first on Chew Out Loud.

I grew up in a family that often dished up fish for dinner. Any given weeknight, we would sit down to a meal that included fresh cooked fish. My parents served up all varieties of fish, from whole fish to fillets. They used all methods of cooking with their fish recipes, from braised to pan fried.

Maybe some of you are just trying to wrap your taste buds around the idea of whole braised fish. For reals, when done right, it’s stunningly delicious.

As a child, I naively thought everyone adored at least some fish. Alas, one [gray] day I discovered that was far from truth. (Pssst: I’ve been kinda secretly convinced that it must be because some haven’t found their perfect fish recipe just yet.)

Though there are a myriad of ways to cook up delicious fish, this easy mahi mahi fish recipe is perfect for anyone to make. It only takes about 20 minutes, it’s super tender, and incredibly tasty…

What’s the best way to cook mahi mahi?

Whether you’re a pro fish cooker-eater or you’re trying to start incorporating more fish into your diet, this recipe is a perfect way to serve it up. We use the stovetop-to-oven method of cooking here, which yields a nicely browned exterior yet tender center.

Here are some of our helpful tips for cooking mahi mahi:

• Get either super fresh or quick-frozen, high quality mahi mahi… wild is best, and will provide best flavor.
• Be sure your mahi portions are about 6-7oz each, with at least 1-inch thickness. If your portions are thin or too small, they’ll tend to overcook and the seasoning proportions will be off.
• Always pat dry excess moisture from the fish; this step is super important, as it affects how well your fish will brown. I use paper towels to fully pat away all extra moisture.
• Your cooking oil needs to be very hot [like, sizzling] before adding the fish. This allows for quick and even browning of exterior.
• Preheat oven ahead of time so that it’s nice and hot when you transfer the mahi mahi directly from stovetop to oven.

What do I need for the lemon garlic sauce?

• Plenty of freshly minced garlic is called for.
• Grab one fresh lemon and zest the peel; then squeeze 1 TB of tangy juice from it.
• I prefer to use salted pure butter, but feel free to use unsalted if you like.
• For freshly chopped herbs, we use chives or parsley…or both.
• Tip: sauce can be prepared ahead of time, covered, and chilled until you’re ready to warm it up for serving. It’s a great sauce to have on hand.

What to serve with this dish?

I love this Perfect Instant Pot Brown Rice, as it goes so well with most meals and is healthy yet easy.

For a skillet easy rice dish, this Easy Rice Pilaf with Mushrooms is fantastic.

We really like this 20-Minute Lemon Spinach Orzo Salad for some greens and a complete meal.

A nice serving of this  Best Easy Roasted Vegetables Recipe makes an amazing dinner with your fish as well.

Easy Perfect Mahi Mahi Recipe

Mahi Mahi, otherwise known as Dorado, is deservedly a popular fish. When done right, mahi mahi is tender, flaky, and deliciously flavorful. This lemon garlic butter sauce is sensational. 

• Author: chewoutloud
• Prep Time: 10 min
• Cook Time: 10 min
• Total Time: 20 min
• Yield: 2-3
• Category: Dinner
• Method: Skillet Oven
• Cuisine: American

Ingredients

For the Lemon Garlic Mixture:
2 TB salted butter, softened to room temp
1 TB freshly chopped chives or parsley
2 TB garlic cloves, minced
1/8 tsp kosher salt
1/4 tsp freshly ground black pepper
1 TB juice from fresh lemon
1TB grated lemon peel
For the Fish:
2 TB olive oil
2 (1-inch thick each) mahi-mahi fillets, at least 6oz each
kosher salt and freshly ground black pepper

Instructions

Preheat oven to 400F with rack on middle position.

In a small pan, combine all Lemon Garlic Mixture ingredients and stir to fully combine. Set aside.

Use paper towels to pat-dry all excess moisture from the swordfish fillets. This step is important, so be sure to pat off as much moisture as you can. Evenly sprinkle both sides of fillets with pinches of kosher salt and freshly ground black pepper. Set aside.

In a large, oven-proof pan, heat the olive oil over high heat. Once oil is sizzling hot, add the fish fillets to pan and let cook until browned on one side, about 3 minutes (do not move fish around much.) Carefully flip fish fillets over to the other side, turn stove burner off, and immediately transfer pan into already-hot oven. Let fish roast at 400F about 5 minutes or just until the top is golden and center is just cooked through. Take care not to overcook.

A minute before fish is done cooking in oven, cook small pan of prepared lemon-garlic mixture over medium high heat, constantly stirring, just until melted and bubbly. Immediately turn heat off and pour mixture over the cooked fish. Be sure to pour on any juices from the fish pan as well.

Notes

• Be sure to use coarse kosher salt, and not fine table salt. Fine salt is much saltier than kosher in recipes.
• Lemon Garlic Sauce can be made ahead of time and reheated to serve.

Keywords: mahi mahi recipe

kitchen stuff we love:

of-fish-ally deicious:  

Fish with Black Bean Sauce

Crispy Baja Fish Tacos with Creamy Lime Sauce

Asian Baked Salmon Recipe

The post Easy Perfect Mahi Mahi Recipe appeared first on Chew Out Loud.

It’s been nearly two months since I’ve baked. Pizza doesn’t count.

My baking hiatus was courtesy of sugar-free January, followed by an overwhelming February. Not to mention our oven decided to conk out during our weeks of the infamous Polar Vortex and my nose decided to catch a cold simultaneously.

After all that, it’s only fitting that I ultimately broke the ice by baking something with major Superhero status. I mean, Shalane Flanagan won her marathons by eating these Superhero Muffins. Okay. At very least, she co-wrote the popular Run Fast Eat Slow cookbook that commenced the Superhero Muffin craze.

Flipping through that champion’s cookbook makes me want to sprint laps around the track and then cook up a storm. Or, I could just pad into the kitchen and eat a heroically delicious muffin. Those are almost the same thing.

These Apple Zucchini Carrot Superhero Muffins are stacked with nutrients, ultra moist, and taste winningly delicious…

What Ingredients go into Superhero Muffins?

These muffs are everything your body needs and 100% of what your taste buds want. These gluten free muffins are loaded with all the good stuff, none of the bad, and they’re truly delicious.

The action heroes in these muffins include: almond meal, rolled oats, cinnamon, vanilla, and any add-ins you like. The add-ins are where you get to be creative. Any combination of nuts, seeds, dried fruits, or even chocolate chips are wonderful. In this particular batch, I went with chopped pecans, raisins, and dark chocolate chips.

Of course, we’ve got plenty of freshly grated apples, zucchini, and carrots. The original recipe uses only zucchini and carrots, but I love adding grated apples to the mix.

What are some good substitutions I can use?

If you’d like to keep the muffins dairy-free, use coconut oil instead of butter. You can even try half applesauce/half oil. That’s going to be my next batch, as I think it would add to the apple-y vibes while cutting down on cals. Although, these muffins are already quite healthy as is.

You can go nut-free by using roasted pumpkin seeds (pepitas) or sunflower seeds in lieu of nuts. Chia seeds would also be great nutritionally and texturally.

To ensure these remain gluten-free muffins, be sure your containers are labeled gluten-free for the almond meal and rolled oats.

The dark chocolate chips are fully optional but totally yummy. Feel free to stick with dried fruits, if you don’t want the chocolate chips. Unsweetened white or dark raisins both work really well in this recipe. Chopped dates would be amazing, too.

Lastly, I like using pure honey for the sweetener, as it has such a rich golden flavor. You can substitute with equal amounts of pure maple syrup if you like.

Tips for making the best superhero apple zucchini carrot muffins:

• Measure the almond meal and rolled oats carefully, so your dry ingredient to liquid ratio is accurate.
• Be sure your oats are labeled gluten-free.
• Use toasted nuts and/or seeds rather than raw, as they taste much better and have better crunch when toasted.
• I prefer to use a fine grater for my carrots, zucchini, and apples, as the finer texture allows the veggies to blend into the batter easier. However, some people like the texture of the larger shredding holes.
• Do not squeeze excess liquids from the grated veggies/fruits. Include the juices, as it will help provide moisture to the finished muffins.
• Be sure to use a rubber spatula to gently fold dry ingredients with wet ingredients to form the batter; don’t over mix, as that typically results in a tougher texture.
• These muffin cups should be filled to the brim before baking; they won’t rise as much as other muffins do.
• The ultimate tip: be sure to check muffins 2-3 minutes before bake time is done, just to ensure they’re not becoming over-baked. Over-baked goodies just aren’t as good.

Why do we love these Superhero Muffins?

• They make you run marathons like Shalane.
• Not really to the above, but you might feel like a champ while eating these muffins.
• These muffins are loaded to the max with nutrients, protein, fiber, antioxidants, etc.
• Simultaneously, these superhero muffins taste spectacular.
• Our gluten-free, dairy-free, and even refined-sugar-free friends can enjoy these muffins right along with us.
• These muffins are always a hit when taken to any breakfast gathering.
• These treats are awesome fuel to satisfy those midday hunger cravings.
• My picky teens inhale these muffins. ‘Nuff said.

Superhero Apple Zucchini Carrot Muffins

These are called Superhero Muffins for good reason. They’re loaded with fresh apples, zucchini, and carrots, plus a dose of chocolate chips if you’re so inclined. These are gluten-free, dairy-free, and sweetened only with honey. These muffins are everything your body needs and your taste buds want. 

• Author: Chewoutloud, adapted from Shalane Flanagan
• Prep Time: 30 min
• Cook Time: 25 min
• Total Time: 55 minutes
• Yield: 12
• Category: Breakfast
• Method: Oven
• Cuisine: American

Ingredients

• 2 cups almond meal
• 1 cup gluten-free old-fashioned rolled oats
• 1/2 cup chopped, toasted pecans (or other nuts/seeds of your choice)
• 1/2 cup raisins or other dried fruit
• 1/2 cup dark or semi-sweet chocolate chips, optional
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon baking soda
• 1/2 teaspoon fine table salt
• 3 large eggs, lightly beaten
• 1/2 cup grated zucchini (no need to peel)
• 1/2 cup peeled, grated carrot
• 1 cup peeled, shredded apple
• 6 tablespoons melted coconut oil (or butter)
• 1/2 cup pure honey
• 2 teaspoon vanilla
• paper muffin liners

Instructions

Arrange a rack in the center of the oven and preheat the oven to 350°F. Line a 12-cup standard muffin tin with paper muffin cups.

In a large bowl, combine the almond meal, oats, pecans, raisins, chocolate chips, cinnamon, nutmeg, baking soda, and salt. Stir to incorporate well.

In a separate large bowl, use a hand whisk to stir together the eggs, zucchini, carrot, apple, coconut oil (or butter,) honey, and vanilla.

Use a rubber spatula to gently fold the dry ingredients into the wet ingredients, folding until just combined; do not over-mix batter.

Divide the batter evenly into the muffin cups, filling each to the brim. Bake about 25 minutes, or just until the muffins are golden on top and a toothpick inserted in the center of a muffin comes out with a few tender crumbs attached. Start watching a couple minutes before bake time is up, to ensure muffins are not over-baked.

Let muffins come to almost room temp before removing from muffin tin. Muffins are best served the day they’re made, but can be kept in airtight container at room temp for 2 days.

Notes

**Using butter and semi-sweet chocolate chips are totally optional. To keep these muffins dairy free, use coconut oil. To keep them refined-sugar free, stick with nuts, seeds, or unsweetened dried fruits for the add-ins.

** Baked muffins can be wrapped airtight the day they’re made and frozen for breakfast on-the-go.

Keywords: Superhero Carrot Zucchini Apple Muffins

Kitchen Stuff We Love:

Other Magically Delicious Muffins:

Honey Cornbread Muffins (No Refined Sugar)

Big Blueberry Muffins, Bakery Style

Steel Cut Oatmeal Blueberry Muffins

Sweet Potato Cinnamon Muffins with Brown Sugar

The post Superhero Apple Zucchini Carrot Muffins appeared first on Chew Out Loud.

Our Best Casserole Recipes

1. One Pot Enchilada Rice Casserole: This gluten-free one-pot casserole is busting at the seams with big flavors, yet is healthy and nutritious. It’s an instant family favorite.

2. Cheesy Baked Tortellini Casserole: Take your tortellini to the next level, with this super easy ‘n cheesy baked tortellini casserole. Just layer, bake, and enjoy. Perfect for meatless Mondays.

3. Mexican Breakfast Casserole Recipe (Gluten-free): This is by far one of our favorite breakfast-for-dinners. This Mexican inspired casserole recipe is boldly flavorful, full of protein, and a delicious meal in one. 

4.Easy Make-Ahead Corn Casserole Recipe – This corn casserole is fluffy, light, and delicious! It’s perfect for holidays and everyday. Such a great way for the family to enjoy corn. 

5.4-Ingredient Salsa Verde Enchilada Bake – With just 4 ingredients, this salsa verde enchilada bake is the perfect weeknight solution. It comes together quickly, and everyone devours it just as fast. This one’s about to become your Tuesday night best friend.

6. Healthy Creamy Chicken Enchilada Bake – healthier doesn’t mean less flavor. Not with this creamy chicken enchilada bake. It’s easy on the waist and big on taste.

7. Cheesy Creamy Baked Ziti – The classic baked ziti is always a hit. But this one goes above and beyond in its cheesy goodness, while keeping everything easy peasy.

8. Sweet Potato Casserole with Pecan Crumble – yeah, this is a holiday staple, but why stop there? Make this sweet potato casserole anytime you want the family to nosh up those sweet potatoes in your kitchen. There’s no yummier way to do it.

9.30-Minute Healthy Taco Casserole – When we crave tacos, but it’s a bit too much to have everyone make their own table messes, we turn to this healthy taco casserole. It’s got all the flavors you love in a great taco, but in a healthier and easier form.

10.Best Texas French Toast Casserole Recipe – it’d be wrong not to include this amazing French Toast Casserole; it’s not only a legit breakfast/brunch, but if you serve it next to eggs or bacon and a salad, it’s a super fun and delish breakfast-for-dinner.

11. Hash Brown Tomato Breakfast Casserole – This is one of those breakfast casseroles I’d eat every single day if someone made it for me. It’s packed with delicious flavors, loaded with protein and veggies, and ultra satisfying. 

12.Cheesy Baked Ravioli Casserole – I first made this ravioli casserole many, many years ago. It instantly became popular both at home and on the internet. It’s still one of my favorite meals to make for friends. Plus, it’s crazy easy and freezes well.

13.White Chicken Enchilada Casserole – Here’s another favorite casserole for bringing to friends. It’s great not only for potlucks and parties, but for that new mama down the street. We love the big, bold, cheesy flavors in this white chicken enchilada bake. 

14.Mexican Style Cheesy Ravioli Bake – Here’s my Mexican inspired twist on that classic ravioli bake. The spices, cheese, and sauce comes together to form an amazing casserole dinner for a busy weeknight. 

15. 25-Minute Healthy Mexican Pasta Bake – The words Mexican and Pasta can absolutely be healthy[ish]… especially when we use whole grain pasta. This 25-minute dinner deal is 125% delicious, yet ridiculously easy to make. 

**We hope you loved this little casserole roundup! If you make any of these dishes or other recipes from Chew Out Loud, share it and tag us @chewoutloud on Instagram. We totally love seeing what you guys make, and we want to give you a huge shout out! 

You may also like these other roundups:

15 Best Potato Recipes 

10 Best Fail-Proof Crock Pot Recipes

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