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Manwich Texas Toast Sloppy Joe Recipe

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about a Delicious Manwich Texas Toast Sloppy Joe Recipe!

A white dish containing pieces of Texas Toast topped with sloppy joe sauce. Several pieces are topped with melted cheddar and one has melted American cheese.

I grew up eating deliciously messy Sloppy Joe's. My elementary school used to serve these for lunch, and I looked forward with anticipation when my mom would make these for dinner as well. Good times!

It had been quite awhile since I've enjoyed this easy weeknight meal. So I grabbed a can of Manwich Original Sloppy Joe Sauce at the grocery store, and proceeded excitedly to my kitchen to make Texas Toast Sloppy Joes!

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What Are Texas Toast Sloppy Joes?

This easy recipe includes the Sloppy Joe mixture that we all know and love. However, rather than being sandwiched inside hamburger buns, it's placed on top of delish garlic Texas toast. Then we add some cheese which we'll get all nice and melty and now you have this family favorite to enjoy in a brand new delicious way!

A white casserole dish with 2 pieces of Texas Toast sloppy joes one topped with melted cheddar and the other with melted American cheese. There is a pair of blue tongs in the dish.

I hope you and your whole family are excited to try these open-faced sandwiches! Now allow me to tell you what ingredients you will need to make this delicious recipe which is perfect for busy weeknights!

🥘 Ingredients

Bowls containing tomato sauce, diced onion, garlic cloves, butter, and diced green bell pepper along with a can of Manwich Sloppy Joe Sauce and a bottle of Worcestershire Sauce. There is a package of ground beef and plates topped with Texas Toast and slices of American cheese.

So here's what you will need to make this sloppy joes recipe:

Some optional ingredients to consider are cayenne pepper or red pepper flakes, and green onions, which I think take these to the next level. 😃

These simple ingredients are easily found at most grocery stores. Now let's get to the kitchen and start preparing this delicious meal!

🔪 Instructions

Preheat your oven according to the directions on the package of Texas Toast that you are using. I used New York Garlic Texas Toast and preheated my oven to 425F. Place the garlic toast in a casserole dish or on a baking sheet. Bake toast until golden brown according to the package directions and set it aside. I like to stand my toast up and lean it against the side of my dish so that it doesn't get soggy. Reduce the oven temp to 400F and keep it on for now.

3 pieces of Texas Toast in a white casserole dish.
Toasted Garlic Texas Toast
A white casserole dish with pieces of Texas Toast standing on their edges leaning on the side of the casserole dish.
Stand them up so they don't get soggy.

Melt butter on medium heat in a large skillet. Add the minced garlic and diced onion and green bell pepper. Cook for about 4 minutes until the veggies and garlic are softened. Remove this to a plate and set it aside for now.

A large skillet with melted butter and minced garlic, diced onion, and diced green bell pepper.

Add the ground beef to the skillet, and cook it on medium heat until it has browned, around 5 minutes. Drain the excess fat from the skillet once the meat has browned.

Browned ground beef in a large skillet.

Now add the Manwich sauce, tomato sauce, garlic, onion, and green bell pepper to the skillet. Stir and also mix in the 1 ts of Worcestershire sauce at this time.

Sloppy joe sauce, tomato sauce, green bell pepper and onion, and ground beef in a large skillet. Someone is holding a bottle of Worcestershire Sauce in the foreground.

Reduce the heat and simmer the sloppy joe meat mixture for 10 minutes.

Sloppy joe sauce including beef, tomatoes, and green bell peppers in a skillet with a blue spoon resting in the skillet.

Lay the Texas Toast pieces down, and then top each slice of Texas Toast with about ⅓ cup to ½ cup of sloppy joe mixture. Then add your cheese of choice. If using American cheese then one slice on each piece works great. If using shredded cheddar cheese I recommend around 1.5 tablespoon per slice.

A white casserole dish with pieces of Texas Toast topped with sloppy joe sauce and slices of American cheese that are not melted.
One slice of American cheese per slice will do.
A white casserole dish with pieces of Texas Toast topped with sloppy joe sauce and shredded cheddar cheese.
If using grated cheddar add 1.5 tablespoon per slice.

Bake at 400F until the cheese melts. It should only take about 1-2 minutes.

A white dish containing pieces of Texas Toast topped with sloppy joe sauce. Several pieces are topped with melted cheddar and one has melted American cheese.

And now your super DELISH tasty sloppy joes with luscious melted cheese are ready to enjoy!

Suggestions for Serving

A white dish containing 3 pieces of Texas Toast sloppy joes topped with melted cheddar cheese, green onions, and cayenne pepper.

This crowd pleaser is ready to enjoy straight from your oven. Or, if you like a little heat, sprinkle some cayenne pepper or red pepper flakes over the slices of Texas Toast. Some sliced green onions also add color and a bit of pizazz as well!

Texas Toast Sloppy Joes can be a fun appetizer or your main meal. As a main course, it's such an easy dinner and great accompanied by a lovely green salad.

I hope this delicious dinner idea deserves a place in your rotation of easy dinners that your family loves!

The full recipe with a printable recipe card can be found below. Bon appetit!!

FAQ

Do you drain meat before adding Manwich sauce?

If you have excess fat after browning your ground meat, it's best to drain the excess fat from the meat before adding the Manwich sauce. If you use extra lean ground beef then there shouldn't be much fat to drain.

What side dishes go with sloppy joes?

A simple green salad is the perfect side dish to balance out a delicious sloppy joe!

What is a Texas Toast Sloppy Joe?

Rather than being sandwiched inside hamburger buns, the sloppy joe meat mixture is placed on top of delish garlic Texas toast. Then we add some cheese which we'll get all nice and melty and now you have this family favorite to enjoy in a brand new delicious way!

Some Other Recipes You May Enjoy!

Here are some other recipes you may enjoy:

Join Me On A Fun Food Journey!

I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

A white dish containing pieces of Texas Toast topped with sloppy joe sauce. Several pieces are topped with melted cheddar and one has melted American cheese.

Delicious Manwich Texas Toast Sloppy Joe Recipe

Grace
This Delicious Manwich Texas Toast Sloppy Joe Recipe is super easy! You will love the sloppy joe mixture on top of garlicky Texas Toast with melty cheese!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 26 minutes
Total Time 36 minutes
Course Appetizer, Main Course
Cuisine American
Servings 2 people
Calories 975 kcal

Equipment

  • Large skillet
  • baking sheet or casserole dish

Ingredients
  

  • 15 oz Manwich Original Sloppy Joe Sauce
  • 1 tablespoon butter
  • 4 pieces Texas Toast Garlic Bread
  • ½ cup tomato sauce can add more if you prefer a thinner sloppy joe mixture
  • 1 lb ground beef can sub ground turkey - select lean or extra lean ground beef
  • ½ cup onion diced
  • ½ cup green bell pepper diced
  • 4 cloves garlic minced
  • 1 ts Worcestershire sauce

Cheese - Pick one or try both!

  • 4 slices American cheese
  • 6 tablespoon cheddar shredded (use 1.5 tablespoon per slice)

Optional

  • cayenne pepper for some extra heat!
  • green onions sliced for a bit of color and pizazz!

Instructions
 

  • Preheat your oven according to the directions on the package of Texas Toast that you are using. I used New York Garlic Texas Toast and preheated by oven to 425F. Place the toast in a casserole dish or on a baking sheet. Cook your toast according to the package directions and set it aside. I like to stand my toast up and lean it against the side of my dish so that it doesn't get soggy. Reduce the oven temp to 400F and keep it on for now.
    A white casserole dish with pieces of Texas Toast standing on their edges leaning on the side of the casserole dish.
  • Melt butter on medium heat in your skillet. Add the minced garlic and diced onion and green bell pepper. Cook for about 4 minutes until the veggies and garlic are softened. Remove this to a plate and set it aside for now.
    A large skillet with melted butter and minced garlic, diced onion, and diced green bell pepper.
  • Add the ground beef to the skillet, and cook it on medium heat until it has browned, around 5 minutes. Drain the excess fat from the skillet once the meat has browned.
    Browned ground beef in a large skillet.
  • Now add the Manwich sauce, tomato sauce, garlic, onion, and green bell pepper to the skillet. Stir and also mix in the 1 ts of Worcestershire sauce at this time.
    Sloppy joe sauce, tomato sauce, green bell pepper and onion, and ground beef in a large skillet. Someone is holding a bottle of Worcestershire Sauce in the foreground.
  • Reduce the heat and simmer the sloppy joe meat mixture for 10 minutes.
    Sloppy joe sauce including beef, tomatoes, and green bell peppers in a skillet with a blue spoon resting in the skillet.
  • Lay the Texas Toast pieces down, and then top each slice of Texas Toast with about ⅓ cup to ½ cup of sloppy joe mixture. Then add your cheese of choice. If using American cheese then one slice on each piece works great. If using shredded cheddar cheese I recommend around 1.5 tablespoon per slice.
    A white casserole dish with pieces of Texas Toast topped with sloppy joe sauce and shredded cheddar cheese.
  • Bake at 400F until the cheese melts. It should only take about 1-2 minutes.
    A white dish containing pieces of Texas Toast topped with sloppy joe sauce. Several pieces are topped with melted cheddar and one has melted American cheese.
  • Optional add on's are some sliced green onions and sprinkles of cayenne pepper to take these to the next level! Enjoy!
    A white dish containing 3 pieces of Texas Toast sloppy joes topped with melted cheddar cheese, green onions, and cayenne pepper.

Notes

Please note that the Nutrition Info does not include nutrition for the Manwich Sloppy Joe Sauce, and optional green onions, cayenne or red pepper flakes. Please refer to the Manwich can for nutrition info and please accept my apologies for any inconvienienc.
You may also sub shredded mozzarella cheese if you like.
Optional add on's are some sliced green onions and sprinkles of cayenne pepper to take these to the next level! Enjoy!

Nutrition

Calories: 975kcalCarbohydrates: 15gProtein: 59gFat: 75gSaturated Fat: 34gPolyunsaturated Fat: 2gMonounsaturated Fat: 27gTrans Fat: 3gCholesterol: 249mgSodium: 1467mgPotassium: 1046mgFiber: 2gSugar: 6gVitamin A: 1265IUVitamin C: 39mgCalcium: 839mgIron: 6mg
Keyword open faced sandwich, sloppy joes, texas toast
Tried this recipe?Let us know how it was!

Cajun Smothered Potatoes Recipe

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about a Cajun Smothered Potatoes Recipe!

A red Dutch oven containing bite sized pieces of potatoes, green bell peppers and smoked sausage. There is a blue spoon resting in the Dutch oven.

Cajun Smothered Potatoes are delectable. My husband took one bite and exclaimed they were delicious and tasted so smoky! The smokiness comes from the smoked Andouille pork sausage in this dish, which helps to take this great side dish to the next level.

So let me tell you about how to transform humble russet potatoes into delicious smothered southern potatoes!

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What Are Cajun Smothered Potatoes?

This delicious dish, made with simple ingredients, includes potatoes which are cooked down with vegetables, smoked sausage, and chicken stock or chicken broth. The resulting dish yields tender potatoes and vegetables that have a smoky and savory flavor which is incredibly enticing.

A red Dutch oven containing bite sized pieces of potatoes, green bell peppers and smoked sausage. There is a blue spoon resting in the Dutch oven.

This easy recipe also includes The Trinity in Cajun cooking, which is celery, green bell pepper, and onion.

Now a little bit about smothering, which is one of the great cooking techniques used in many Creole and Cajun dishes. Smothering is very similar to braising. Basically this is a one pot dish that is cooked covered over a low heat for around 30 minutes or so with some chicken broth or stock. The potatoes, Trinity, and spicy sausage are cooked for this good amount of time which results in tender vegetables and incredible flavors!

So "smothering" really just means cooking it down. 😊

🥘 Ingredients

A package of Andouille Sausage, 4 russet potatoes, small bowls with seasonings, garlic, butter, and chicken broth. There is also a celery stalk, an onion, and a green bell pepper.

I hope by now you are excited to make this delicious recipe! If so, here are the ingredients you will need:

  • Butter (can sub olive oil or vegetable oil)
  • Russet potatoes
  • Yellow Onion
  • Green bell peppers
  • Celery
  • Fresh garlic (can sub garlic powder, but fresh is highly recommended)
  • Andouille sausage (can sub a different smoked sausage if you prefer)
  • Chicken broth or chicken stock
  • Cajun seasoning (or Creole seasoning) - I used Nunu's Cajun Seasoning
  • Salt
  • Black pepper

You may already have most of these ingredients available in your pantry! So let's roll up our sleeves and get the ball rolling on this potato and sausage recipe!

🔪 Instructions

A Dutch oven is highly recommended for this dish as it has a cover and retains heat.

Cook The Sausage

Start by setting your stove on a medium heat to a medium high heat. Melt the butter in a Dutch oven or a large pot or cast iron skillet with a cover. Then add the cut up pieces of smoked sausage and cook for around 5 minutes (stir often) or until the sausage has turned a light brown color. Remove the sausage, place on a plate and leave it to the side for now.

A Dutch oven containing melted butter and small pieces of smoked sausage. There is a blue spoon resting in the Dutch oven.

Add The Trinity

Time to add the Trinity (diced green bell pepper, onion, and celery) and the garlic to the Dutch oven and cook for 3-4 minutes, stirring often. By this time the veggies should have been softened.

A red Dutch oven containing melted butter and diced celery, green bell peppers, onion, and minced garlic.

Time For The Potatoes

Add the peeled but up pieces of potato, and cook for about 5 minutes, still on a medium heat. Stir often during this time.

A Dutch oven containing bite sized pieces of potatoes and diced green bell peppers, celery, and onions.

Deglaze With Broth

At the end of the 5 minutes, the bottom of your Dutch oven or skillet will have lots of brown bits, which we will now deglaze by adding the chicken broth or stock. Scrape up the brown bits after adding the liquid, and give everything a very good stir.

A Dutch oven containing pieces of potatoes, green bell peppers, onions and celery. The bottom of the Dutch oven has browned bits and there is a blue spoon resting in the Dutch oven. A person is holding a glass bowl containing chicken broth, and there is a white bowl with small pieces of smoked sausage in the background.
Chicken broth will help us deglaze the pan.
A red Dutch oven containing pieces of potatoes, green bell peppers, onions celery, and some chicken broth. The bottom of the Dutch oven has browned bits loosened up by the chicken broth and there is a blue spoon resting in the Dutch oven. There is a white bowl with pieces of smoked sausage in the background.
Scrape up all the brown bits full which are full of flavor!

Smother It Down

Let's now return the sliced sausage to the pan, along with the seasonings (salt, pepper, and Cajun or Creole seasoning).

A Dutch oven containing small pieces of potatoes, onion, and green bell peppers along with small pieces of smoked sausage. There is someone holding a small bowl with seasonings above the Dutch oven.

Reduce the heat to a simmer and cover. Simmer for 30 minutes and check it every 10 minutes or so, giving it a stir each time. At the end of cooking time, taste and adjust the seasonings by adding additional seasoning to your tastes.

A red Dutch oven containing bite sized pieces of potatoes, green bell peppers and smoked sausage. There is steam coming from the Dutch oven and the lid of the Dutch oven is poised over the Dutch oven.
Cover tightly and smother these potatoes down!

And that my friends, is it! Your dish is now ready to savor with your family!

Suggestions for Serving

A white bowl containing bite sized pieces of potatoes, green bell peppers and smoked sausage.

Believe me when I say this great recipe is absolutely bursting with comforting flavors! The potatoes are now fork tender and will practically melt in your mouth. Be sure that each bite you take includes both potato and sausage for the best experience. 😉

Sometimes I will add some green onions to this versatile dish if I have them on hand. And if you like extra spice, I recommend adding a bit of cayenne pepper or a few drops of Tabasco.

These smoky potatoes are perfect served as a side dish to accompany some pork chops and green beans to make a complete meal.

To conclude, I do hope you will give this dish a try and let me know how it turns out! The full printable recipe card can be found below!

FAQ

How can I store leftovers?

Store any leftover Cajun Smothered Potatoes in an airtight container in your fridge. This is best consumed within 4 days.

What is smothering?

Smothering is one of the great cooking techniques used in many Creole and Cajun dishes. Smothering is very similar to braising. Basically this is a one pot dish that is cooked covered over a low heat for an extended amount of time with some chicken broth or stock.

What goes with Cajun smothered potatoes?

Some great options to accompany this potato dish include pork chops and green beans!

Some Other Recipes You May Enjoy!

Here are some other recipes you may enjoy:

Join Me On A Fun Food Journey!

I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

A red Dutch oven containing bite sized pieces of potatoes, green bell peppers and smoked sausage. There is a blue spoon resting in the Dutch oven.

Cajun Smothered Potatoes Recipe

Grace
You'll absolutely LOVE this Cajun Smothered Potatoes Recipe! The humble potato, cooked down with the Trinity and some Andouille Sausage makes for a delicious side dish you will devour!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Side Dish
Cuisine American, Cajun
Servings 4 people
Calories 308 kcal

Equipment

  • Dutch oven or large pot or skillet with a cover Dutch oven is ideal for this dish, however if you use another cooking vessel be sure it has a cover

Ingredients
  

  • 2 tablespoon butter
  • 1.5 lb russet potatoes peeled and cut into bite sized pieces
  • 1 small onion diced
  • 1 small green bell pepper diced
  • 1 celery rib diced
  • 6 cloves fresh garlic minced
  • 6 oz Andouille sausage or other smoked sausage, cut into bite size pieces
  • ½ cup chicken broth or chicken stock
  • 1 tablespoon Cajun seasoning
  • ¼ ts salt
  • ½ ts pepper

Instructions
 

  • Start by setting your stove on a medium heat to a medium high heat. Melt the butter in a Dutch oven or a large pot or cast iron skillet with a cover. Then add the cut up pieces of smoked sausage and cook for around 5 minutes (stir often) or until the sausage has turned a light brown color. Remove the sausage, place on a plate and leave it to the side for now.
    A Dutch oven containing melted butter and small pieces of smoked sausage. There is a blue spoon resting in the Dutch oven.
  • Time to add the Trinity (diced green bell pepper, onion, and celery) and the garlic to the Dutch oven and cook for 3-4 minutes, stirring often. By this time the veggies should have been softened.
    A red Dutch oven containing melted butter and diced celery, green bell peppers, onion, and minced garlic.
  • Add the peeled but up pieces of potato, and cook for about 5 minutes, still on a medium heat. Stir often during this time.
    A Dutch oven containing bite sized pieces of potatoes and diced green bell peppers, celery, and onions.
  • At the end of the 5 minutes, the bottom of your Dutch oven or skillet will have lots of brown bits, which we will now deglaze by adding the chicken broth or stock. Scrape up the brown bits after adding the liquid, and give everything a very good stir.
    A Dutch oven containing pieces of potatoes, green bell peppers, onions and celery. The bottom of the Dutch oven has browned bits and there is a blue spoon resting in the Dutch oven. A person is holding a glass bowl containing chicken broth, and there is a white bowl with small pieces of smoked sausage in the background.
  • Let's now return the sausage to the pan, along with the seasonings (salt, pepper, and Cajun or Creole seasoning).
    A Dutch oven containing small pieces of potatoes, onion, and green bell peppers along with small pieces of smoked sausage. There is someone holding a small bowl with seasonings above the Dutch oven.
  • Reduce the heat to a simmer and cover. Simmer for 30 minutes and check it every 10 minutes or so, giving it a stir each time. At the end of cooking time, taste and adjust the seasonings by adding additional seasoning to your tastes.
    A red Dutch oven containing bite sized pieces of potatoes, green bell peppers and smoked sausage. There is steam coming from the Dutch oven and the lid of the Dutch oven is poised over the Dutch oven.

Notes

Please note:  the nutrition information includes chicken broth (from a jar or can) that includes sodium (not a low or no sodium ingredient).
Andouille sausage is perfect for this recipe, but feel free to use any smoked sausage that you like.
Sometimes I will add some green onions to this versatile dish if I have them on hand. And if you like extra spice, I recommend adding a bit of cayenne pepper or a few drops of Tabasco.
This is a delicious side dish which your whole family will love!

Nutrition

Calories: 308kcalCarbohydrates: 38gProtein: 13gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 38mgSodium: 622mgPotassium: 1025mgFiber: 4gSugar: 4gVitamin A: 1010IUVitamin C: 37mgCalcium: 58mgIron: 3mg
Keyword Potatoes, smothered potatoes
Tried this recipe?Let us know how it was!

DELISH Texas Chicken Spaghetti Recipe

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about a DELISH Texas Chicken Spaghetti Recipe!

A glass casserole dish containing Texas Chicken Spaghetti which is spaghetti in a creamy sauce with tomatoes, mushrooms, chicken green chilies, and green bell peppers.

Howdy y'all! If you are seeking a delicious meal that your whole family will love, then look no further! This comforting easy Texas Chicken Spaghetti recipe is just the recipe you are looking for!

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What Is Texas Chicken Spaghetti?

A glass casserole dish containing Texas Chicken Spaghetti which is spaghetti in a creamy sauce with tomatoes, mushrooms, chicken green chilies, and green bell peppers.

Chicken spaghetti is a Southern casserole that includes (amongst other ingredients) spaghetti and tender chicken baked in a cheesy and creamy sauce. It seems there are different versions of this dish floating around (for example, Mississippi Delta Chicken Spaghetti). However, the modern Texas version has to include Velveeta Cheese and Rotel Diced Tomatoes and Green Chilies.

You see, we Texans LOVE LOVE our queso, and we love the Rotel Famous Queso Dip. This recipe pairs Rotel Diced Tomatoes and Green Chiles with Velveeta Cheese. It's a classic combo, and perfect additions to our great recipe!

This hearty dish, with such a delicious and rich flavor, also contains condensed cream of chicken soup, onion and garlic, green peppers, and mushrooms.

There's everything to adore about this cheesy chicken spaghetti casserole! So let me tell you a little more about the ingredients you will need for this recipe.

🥘 Ingredients

To make this ultimate comfort food, you will need the following simple ingredients:

  • Spaghetti noodles
  • Boneless and skinless chicken thighs (can sub boneless chicken breasts)
  • Rotel Diced Tomatoes and Green Chilies
  • Cream of Chicken Soup (condensed)
  • Velveeta cheese (can sub cheddar cheese but Velveeta is highly recommended)
  • Butter (can sub olive oil)
  • Onion
  • Fresh garlic
  • Green bell pepper
  • Fresh button mushrooms
  • Salt
  • Black pepper

I like to think there is a nice balance of indulgent ingredients such as the Velveeta, and healthy veggies in this dish. 😊

You may sub shredded cheddar cheese in this recipe, however I love how Velveeta melts so very smoothly hence why I use it for this homemade chicken spaghetti. Velveeta is also the perfect partner to Rotel, so I don't want to separate them here!

If you'd like to save a little time, you could use rotisserie chicken and save the step of having to cook the chicken.

I like to cut the chicken into bite-sized pieces, however you could use shredded chicken if you prefer.

These ingredients are easily found in your local store and you may even have most of these available in your pantry!

So now let me show you how easy it is to make this casserole dish, which your whole family will just LOVE!

🔪 Instructions

Ok let's get to making this Rotel Chicken Spaghetti!

Preheat your oven to 350F. Begin by melting 1 tablespoon of the butter in a large skillet or Dutch oven on medium heat to medium-high heat. Once the butter has melted add the bite sized chicken pieces and cook for around 5-7 minutes until it is no longer pink and has turned white. Remove the chicken and place on a plate and keep it to the side.

A red Dutch oven containing pieces of cooked chicken thighs.

Bring a large pot of water to the boil, and start cooking your spaghetti according to package directions and cook to al dente. Start Step 3 while you are cooking your spaghetti. Once cooked, drain and place the cooked spaghetti in a 9"x13" casserole or baking dish.

Cooked spaghetti in a glass casserole dish.

Add the remaining 3 tablespoon of butter and once it is melted throw in the minced garlic and onion. Cook for 3 minutes until softened stirring often, and then add the chopped green bell pepper and sliced mushrooms and cook for an additional 5 minutes, again stirring often.

A red Dutch oven containing melted butter, minced garlic and onion.
Soften minced garlic and onion.
A Dutch oven containing sliced mushrooms, chopped green bell pepper, and minced onions.
Add sliced mushrooms and chopped green bell pepper.

Now add the Rotel tomatoes, cream of chicken condensed soup, Velveeta, and salt and pepper. Stir to combine and cook until the Velveeta melts, approximately 1 minute. Return the chicken back to the skillet or Dutch oven, and stir to combine.

A Dutch oven containing broth, condensed cream of chicken soup, cubes of Velveeta cheese, salt and pepper, diced tomatoes and chilis, mushrooms, and green bell peppers.
Such a beautiful combination of ingredients!
A Dutch oven containing chicken pieces, green bell pepper, and tomatoes in a creamy cheesy sauce. There is a blue slotted spoon resting in the Dutch oven.
Creamy cheesy goodness!

Pour the chicken mixture over the spaghetti and stir to combine. Just a heads up...the casserole dish will be very full! Place the dish in your 350F oven, and bake uncovered for 30 minutes.

A glass casserole dish containing spaghetti, mushrooms, tomatoes, green bell peppers, and chilies in a creamy and cheesy sauce.

Now prepare yourself to enjoy a heaping plateful of Texas Chicken Spaghetti!

How To Serve Your Chicken Spaghetti Casserole!

A glass casserole dish containing Texas Chicken Spaghetti which is spaghetti in a creamy sauce with tomatoes, mushrooms, chicken green chilies, and green bell peppers.

Ok it's time to dig in! I love to serve this delicious casserole with a crisp salad. And believe it or not, a few dashes of Worcestershire sauce give this dish a delightful lift, I urge you to try it!

Splashes of your favorite Tabasco or hot sauce wouldn't go amiss either, if you are like me and love spicy foods.

I hope this easy Chicken Spaghetti recipe will become a family favorite. Bon appetit!

FAQ

What is Texas Chicken Spaghetti made of?

Chicken spaghetti is a cheesy and creamy casserole which contains condensed cream of chicken soup, onion and garlic, green peppers, and mushrooms in addition to chicken and spaghetti. Texas Chicken Spaghetti insists on using Rotel Diced Tomatoes and Green Chilies and Velveeta Cheese y'all!

How can I store leftover chicken spaghetti?

Store any leftover chicken spaghetti in an airtight container in your refrigerator. Best consumed within 3 days...if it lasts that long!

Can I freeze chicken spaghetti?

Chicken spaghetti is ideal for freezing! Just place in freezer containers and enjoy within 3 months.

Some Other Recipes You May Enjoy!

Here are some other recipes you may enjoy:

Join Me On A Fun Food Journey!

I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

A glass casserole dish containing Texas Chicken Spaghetti which is spaghetti in a creamy sauce with tomatoes, mushrooms, chicken green chilies, and green bell peppers.

DELISH Texas Chicken Spaghetti Recipe

Grace
This Texas Chicken Spaghetti Recipe is a delicious cheesy and creamy casserole dish that your whole family will love!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine American
Servings 6 people
Calories 684 kcal

Equipment

Ingredients
  

  • 1 lb spaghetti cooked al dente
  • 1.5 lb chicken thighs trimmed of excess fat and cut into bite sized pieces
  • 10 oz Rotel Diced Tomatoes and Green Chilies
  • 10.5 oz Cream of Chicken Soup condensed
  • 8 oz Velveeta cheese can sub cheddar cheese
  • 4 tablespoon butter split (can sub olive oil)
  • 1 onion minced
  • 6 cloves garlic minced
  • 1 green bell pepper chopped
  • 8 oz fresh white button mushrooms sliced
  • 1 ts salt
  • 1 ts black pepper

Instructions
 

  • Preheat your oven to 350F. Begin by melting 1 tablespoon of the butter in a large skillet or Dutch oven on medium to medium-high heat. Once the butter has melted add the bite sized chicken pieces and cook for around 5-7 minutes until it is no longer pink and has turned white. Remove the chicken and place on a plate and keep it to the side.
    A red Dutch oven containing pieces of cooked chicken thighs.
  • Bring a large pot of water to the boil, and start cooking your spaghetti according to package directions and cook to al dente. Start Step 3 while you are cooking your spaghetti. Once cooked, drain and place the spaghetti in a 9"x13" casserole or baking dish.
    Cooked spaghetti in a glass casserole dish.
  • Add the remaining 3 tablespoon of butter and once it is melted throw in the minced garlic and onion. Cook for 3 minutes until softened stirring often, and then add the chopped green bell pepper and sliced mushrooms and cook for an additional 5 minutes, again stirring often.
    A Dutch oven containing sliced mushrooms, chopped green bell pepper, and minced onions.
  • Now add the Rotel, cream of chicken condensed soup, Velveeta, and salt and pepper. Stir to combine and cook until the Velveeta melts, approximately 1 minute. Return the chicken back to the skillet or Dutch oven, and stir to combine.
    A Dutch oven containing chicken pieces, green bell pepper, and tomatoes in a creamy cheesy sauce. There is a blue slotted spoon resting in the Dutch oven.
  • Pour the chicken mixture over the spaghetti and stir to combine. Just a heads up...the casserole dish will be very full! Place the dish in your 350F oven, and bake uncovered for 30 minutes.
    A glass casserole dish containing spaghetti, mushrooms, tomatoes, green bell peppers, and chilies in a creamy and cheesy sauce.
  • Place a heaping pile of Texas Chicken Spaghetti on a plate and enjoy!
    A glass casserole dish containing Texas Chicken Spaghetti which is spaghetti in a creamy sauce with tomatoes, mushrooms, chicken green chilies, and green bell peppers.

Notes

You may sub shredded cheddar cheese in this recipe, however I love how Velveeta melts so very smoothly hence why I use it for this homemade chicken spaghetti.
If you'd like to save a little time, you could use rotisserie chicken and save the step of having to cook the chicken.
I like to cut the chicken into bite sized pieces, however you could shred it if you prefer.
Believe it or not, a few dashes of Worcestershire Sauce on this dish add and extra dose of deliciousness!  Your favorite hot sauce wouldn't go amiss either!

Nutrition

Calories: 684kcalCarbohydrates: 73gProtein: 39gFat: 26gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 130mgSodium: 1262mgPotassium: 1130mgFiber: 4gSugar: 12gVitamin A: 806IUVitamin C: 23mgCalcium: 282mgIron: 3mg
Keyword casserole, spaghetti, Texas Chicken Spaghetti
Tried this recipe?Let us know how it was!

Easy Texas Toothpicks Recipe

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about an Easy Texas Toothpicks Recipe!

Breaded and fried pieces of thin sliced jalapeños with a red bowl filled with ranch dressing on the left hand side.

Howdy y'all! I'm a Texan and I'm happy to share with you a terrific food from the Lone Star State. It's the Texas Toothpick, a delicious fried treat to eat, and not something to pick your teeth with. 😅

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What Are Texas Toothpicks?

Texas Toothpicks are basically thin and long strips of jalapeno peppers breaded and then fried to a golden brown perfection.

A few restaurants here in Texas serve TX Toothpicks as appetizers. However if you can't get to a restaurant to enjoy these no worries as they are easy to make at home!

So let me show you what ingredients you will need to make this easy and delicious dish!

🥘 Ingredients

Bowls containing egg, milk, flour, salt and pepper, and garlic and onion powder. There are also 5 whole jalapeños next to the bowls.

You only need a few simple ingredients to make this delicious fried appetizer. They are:

  • Jalapeños - select large jalapeños for this recipe
  • Large Egg
  • Whole milk
  • All purpose flour
  • Salt
  • Black pepper
  • Garlic powder
  • Onion powder
  • Vegetable oil

The perfect partner to these is Ranch dressing. I can't tell you how good these are smothered in Ranch! However, you can substitute your own favorite dressing for Ranch if you like.

Ok, so now I'll go through the easy step by step instructions to make your Texas Toothpicks!

🔪 Instructions

Using a sharp knife, begin by cutting the top off the jalapeños and slice them down the middle lengthwise. Deseed and devein the jalapeños and then cut them into thin long strips. Combine the egg and milk in one shallow bowl, and whisk gently to make an egg wash. In another shallow bowl combine the flour and the seasonings and stir to combine well.

A white bowl containing flour and seasonings and a white bowl containing thin slices of jalapeños. There is also a small red bowl containing an egg and milk.

Dip a jalapeno strip into the egg wash and let the excess run off. Then roll it in the flour mixture. Repeat with each jalapeno strip.

A white bowl containing an egg wash, and a pair of tongs holding a thin slice of jalapeno over the egg wash.
Dip the jalapeno in the egg wash and let the excess run off.
A bowl with seasoned flour and a pair of tongs holding a jalapeno slice above the seasoned flour.
Then dip the jalapeno in the seasoned flour mixture.
Thin slices of jalapeños coated in a seasoned flour on a white plate.
Breaded jalapeno strips ready for frying!

Add vegetable oil to a depth of about 1" in a large cast iron skillet or large skillet. Heat the oil to about 350F and then add a few of the breaded jalapeno strips. You will want to fry these in batches so that you don't have too many strips frying at once. Fry until the jalapeño strips are golden brown which means you now have Texas Toothpicks! Drain on a plate lined with a paper towel and add a pinch of salt to each batch of Texas Toothpicks.

A breaded slice of jalapeno frying in hot oil.

Please note: The length of your frying time will vary according to how hot your oil is.  Mine fried up pretty quickly so it's best just to keep an eye on them while cooking and be prepared to remove them as soon as they turn golden brown.  If your oil is super hot, these can go from golden brown to burnt pretty fast!

Breaded and fried pieces of thin sliced jalapeños with a red bowl filled with ranch dressing on the left hand side.

How To Serve Your Delicious Appetizer!

Breaded and fried pieces of thin sliced jalapeños and a red bowl filled with ranch dressing. Someone is dipping one of the fried jalapeno slices in the ranch dressing.

Enjoy these with ranch dressing as a dipping sauce, or substitute your own favorite dressing. You'll be amazed at how fast these disappear!

I hope you will find this to be one of your most favorite delicious appetizers!

FAQ

What are Texas Toothpicks made of?

Texas Toothpicks are made of thin strips of jalapeno peppers breaded and then fried to a golden brown perfection. They make for a mouthwatering appetizer!

Can Texas Toothpicks be reheated?

Technically these can be reheated, but these are best enjoyed straight out of the hot oil! If you do reheat them, your best option is to reheat in an air fryer for around 3 minutes at 350F. Just be aware that they will most likely be a bit limp and not as crisp as when they come out of the hot oil when cooking them.

What sauces can I serve Texas Toothpicks with?

My favorite sauce to serve with this fried jalapeno appetizer is ranch dressing. However I think mayo would also work well, and why not try guacamole, sour cream, or even bbq sauce?!

Some Other Recipes You May Enjoy!

Here are some other recipes which you may enjoy:

Join Me On A Fun Food Journey!

I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

Breaded and fried pieces of thin sliced jalapeños with a red bowl filled with ranch dressing on the left hand side.

Easy Texas Toothpicks Recipe

Grace
You've got to try this Easy Texas Toothpicks Recipe y'all! Thin slices of jalapeno breaded and fried are called Texas Toothpicks. This great appetizer is perfect served with ranch dressing!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Appetizer
Cuisine American
Servings 4 people
Calories 80 kcal

Equipment

  • large skillet or cast iron pan can also use a deep fat fryer if you prefer

Ingredients
  

  • 5 each jalapeños select large jalapeños and remove the seeds and veins

Egg wash

  • 1 egg select a large egg
  • 2 tablespoon milk use whole milk

Flour and seasonings

  • ½ cup all purpose flour
  • ½ ts salt plus additional
  • ½ ts pepper
  • ½ ts garlic powder
  • ½ ts onion powder

Oil for frying

  • vegetable oil for shallow frying

Dipping sauce

  • Ranch dressing for dipping

Instructions
 

  • Cut the top off the jalapenos and slice them down the middle lengthwise. Deseed and devein the jalapenos and then cut them into thin strips. Combine the egg and milk in one shallow bowl, and whisk gently to make an egg wash. In another shallow bowl combine the flour and the seasonings and stir to combine well.
    White bowls containing flour and an egg wash, and a cutting board topped with thin slices of jalapeños.
  • Dip a jalapeno strip into the egg wash and let the excess run off. Then roll it in the flour mixture. Repeat with each jalapeno strip.
    Thin slices of jalapeños coated in a seasoned flour on a white plate.
  • Add vegetable oil to a depth of about 1" in a large cast iron skillet or large skillet. Heat the oil to about 350F and then add a few of the breaded jalapeno strips. You will want to fry these in batches so that you don't have too many strips frying at once. Fry until the the strips are golden brown which means you now have Texas Toothpicks! Drain on a plate lined with a paper towel and add a pinch of salt to each batch of Texas Toothpicks.
    A breaded slice of jalapeno frying in hot oil.
  • Enjoy these with ranch dressing as a dip, or substitute your own favorite dressing. You'll be amazed at how fast these disappear!
    Breaded and fried pieces of thin sliced jalapeños and a red bowl filled with ranch dressing. Someone is dipping one of the fried jalapeno slices in the ranch dressing.

Notes

Please note that the nutrition information does not include the information for the vegetable oil or the ranch dressing.  Apologies for any inconvenience that this may cause.
The length of your frying time will vary according to how hot your oil is.  Mine fried up pretty quickly so it's best just to keep an eye on them while cooking and be prepared to remove them as soon as they turn golden brown.  If your oil is super hot, these can go from golden brown to burnt pretty fast!

Nutrition

Calories: 80kcalCarbohydrates: 13gProtein: 3gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.5gTrans Fat: 0.01gCholesterol: 42mgSodium: 310mgPotassium: 56mgFiber: 1gSugar: 1gVitamin A: 86IUVitamin C: 2mgCalcium: 20mgIron: 1mg
Keyword fried appetizer, jalapenos, ranch dressing, texas toothpicks
Tried this recipe?Let us know how it was!

Easy Low Sodium Chicken Stock Recipe

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about an Easy Low Sodium Chicken Stock Recipe!

A glass jar containing homemade chicken stock.

There is almost nothing better than a homemade chicken stock. Making your own stock is extremely satisfying and incredibly useful. Here I'll show you how to make a chicken stock with a rich flavor that is also low sodium that you can use in your favorite recipes!

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Why You Will Want To Make This No Added Salt Chicken Stock!

Homemade chicken stock is far superior to store bought stock. You'll want to make this homemade no added salt chicken stock because:

  • This chicken stock is made with a whole chicken which includes the chicken bones and the meat. The resulting stock is rich and delicious with natural flavors, and perfect for use in all your favorite homemade meals!
  • You can control the amount of salt. In this recipe we will not add any salt so if you are on a low sodium diet or trying to consume less sodium in your diet, this stock is perfect for you.
  • Making this stock is super easy! There's a tiny bit of prep, but it's mostly hands off after you throw all the ingredients into your stockpot
  • Chicken stock is good for you! Our stock will contain collagen protein which seeps out of the bones during the long period of time that it will take to make the stock. The collagen is good for your immune system, so enjoying this stock should help our health! (Source is WomensHealthMag.com)

There is EVERYTHING to love about making your own low sodium chicken stock so let me show you what you'll need!

🥘 Ingredients

A whole uncooked chicken on a white plate. There is a wooden cutting board with celery, carrots, onions, bay leaves and peppercorns on it.

You only need 6 ingredients (plus water) to make this wonderful homemade chicken stock. They are:

  • Whole chicken - select one approximately 4 pounds in weight
  • Large celery rib
  • Large Carrots
  • Onion
  • Bay leaf
  • Black pepper (use black peppercorns)
  • Cold Water

I love that this low sodium chicken stock can be made with just a few simple ingredients that are easily found at your local grocery stores.

So now allow me to show you how easy it is to make this flavorful stock!

🔪 Instructions

Begin by rinsing the vegetables to prepare them for use. Quarter the onion, chop the celery and carrot into 3 or 4 equal pieces.

Remove any giblets that come with the chicken, and place the whole chicken in a large stockpot. Add the rest of the ingredients (carrot, celery, onion, bay leaves, and black peppercorns) to the stockpot and then add water so that the stockpot is ¾ full. The water should be enough to cover all of the ingredients in the stockpot.

A large stockpot containing water and onions, celery, bay leaf, carrots, chicken, and peppercorns are visible.

Place the stockpot on a high heat on your stove and bring this to the boil. Watch for the scum to form as the contents heat up. Use a skimmer spoon to skim off the scum as it surfaces. Continue to remove the scum until no more scum is being produced.

A large stockpot containing water and onions, celery, bay leaf, chicken, and peppercorns are visible. There is scum forming at the top.
Scum will form as the contents heat up.
A large stockpot containing water and onions, celery, and peppercorns are visible. There is scum at the top and a strainer spoon is scooping up some of the scum.
Remove the scum with a skimmer spoon.

Now lower the heat to a simmer, cover the pot, and then simmer on a low heat for 4 hrs.

A large stockpot containing water and onions are visible in the water. There is someone holding the lid for the stockpot just over the pot.
Cover the stockpot when simmering.
A time setting of 4:00 hrs with the words bake, start, and cancel/off visible.
Simmer for 4 hrs, covered.

At last your stock is ready! Remove all the solids from the stockpot using the skimmer spoon or other kitchen utensils, or use a large strainer to strain the stock from the stockpot.

Homemade chicken stock in a large stockpot. There is a strainer spoon containing cooked celery, onions, and carrots that is closer to the camera and the large pot is in the background.
Remove the solids from the stockpot.
Homemade chicken stock in a large stockpot. There is a blue spoon containing some of the stock which is closer to the camera and the large pot is in the background.
Look at your delicious and rich chicken stock!

Your beautiful and delicious stock is now ready for use!

A Few Notes About Your Low Sodium Chicken Stock

A plastic container with homemade chicken stock.

The amount of stock will vary but typically you should expect around 6-7 cups of stock, but could be a little less. 

Cool the stock to room temperature prior to refrigerating for later use.  Store cooled stock in an airtight container. I typically use glass mason jars or large plastic containers that used to contain yogurt that I recycle.

After refrigerating for a few hours, you will notice a layer of chicken fat that forms on the top.  You can remove this solidified fat and discard, or save it for use in cooking!  

A glass with a layer of chicken fat on top of refrigerated chicken stock.

When refrigerated the stock will seem gelatinous.  This is normal, and all you have to do is heat it up for use.

A glass jar containing homemade chicken stock.

Here are some recipes for soups that this stock would be perfect for:

This recipe is the recipe that keeps on giving! You still have all of the chicken! The meat from the chicken will be tender and delicious and you can use it for any number of recipes!  I actually make this on a weekly basis for my dog Toby. He gets the chicken, the carrots and celery, and of course, the chicken stock. 🐶

Cooked chicken which has been broken up so you can see some of the bones and the meat, and some cooked onions and carrots.

So whether you are watching your sodium intake, are on a low salt diet, or just need a delicious stock with much flavor, you'll love this homemade low sodium chicken stock!

FAQ

What is the difference between chicken broth and chicken stock?

The main difference between chicken broth and chicken stock is that chicken broth is prepared without bones, and chicken stock uses bones in its preparation.

Does homemade chicken stock have less sodium than store bought?

Homemade chicken stock typically has less sodium than store bought. Making the stock yourself is a great way to control the amount of sodium in your stock!

Can I freeze chicken stock?

You can freeze chicken stock in a freezer bag, or in ice cube trays. When the chicken stock cubes have frozen in the ice cube tray, you can store the frozen stock cubes in a freezer bag for ease of use.

Some Other Recipes You May Enjoy!

Here are some other recipes that you may enjoy:

Join Me On A Fun Food Journey!

I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

A glass jar containing homemade chicken stock.

Easy Low Sodium Chicken Stock Recipe

Grace
This Easy Low Sodium Chicken Stock Recipe takes a bit of time but is so very worth it! You'll be rewarded with a rich and delicious stock which is perfect for gravies or soups, or just sipping!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course basic ingredient, stock
Cuisine American
Servings 14 ½ cup servings
Calories 195 kcal

Equipment

Ingredients
  

  • 4 lb whole chicken
  • 2 each bay leaves
  • 1 carrot select a large carrot and chop it into 3 or 4 equal pieces without peeling it
  • 1 onion quartered; no need to peel
  • 1 celery rib select a large celery rib and chop it into 3 or 4 equal pieces
  • ½ ts black peppercorns
  • water enough to fill ¾ of the stockpot and cover the chicken and other ingredients

Instructions
 

  • Rinse the vegetables and prepare them for use. Quarter the onion, chop the celery and carrot into 3 or 4 equal pieces.
    A whole uncooked chicken on a white plate. There is a wooden cutting board with celery, carrots, onions, bay leaves and peppercorns on it.
  • Remove any giblets that come with the chicken, and place the whole chicken in the stockpot. Add the rest of the ingredients (carrot, celery, onion, bay leaves, and black peppercorns) to the stockpot and then add water so that the stockpot is ¾ full. The water should be enough to cover all of the ingredients in the stockpot.
    A large stockpot containing water and onions, celery, bay leaf, carrots, chicken, and peppercorns are visible.
  • Place the stockpot on a high heat on your stove and bring this to the boil. Watch for the scum to form as the contents heat up. Use a skimmer spoon to skim off the scum as it surfaces. Continue to remove the scum until no more scum is being produced.
    A large stockpot containing water and onions, celery, bay leaf, chicken, and peppercorns are visible. There is scum forming at the top.
  • Now lower the heat to a simmer, cover the pot, and then simmer on a low heat for 4 hrs.
    A large stockpot containing water and onions are visible in the water. There is someone holding the lid for the stockpot just over the pot.
  • At last your stock is ready! Remove all the solids from the stockpot using the skimmer spoon or other kitchen utensils, or use a large strainer to strain the stock from the stockpot.
    Homemade chicken stock in a large stockpot. There is a strainer spoon containing cooked celery, onions, and carrots that is closer to the camera and the large pot is in the background.
  • Your beautiful and delicious stock is now ready for use!
    Homemade chicken stock in a large stockpot. There is a blue spoon containing some of the stock which is closer to the camera and the large pot is in the background.

Notes

The amount of stock will vary but typically you should expect around 6-7 cups of stock, but could be a little less. 
Cool the stock prior to refrigerating.  After refrigerating for a few hours, you will notice a layer of fat that forms on the top.  You can remove this and discard, or save it for use in cooking!  
When refrigerated the stock will seem gelatinous.  This is normal, and all you have to do is heat it up for use.
The meat from the chicken will be tender and delicious and you can use it for any number of recipes! 

Nutrition

Calories: 195kcalCarbohydrates: 2gProtein: 16gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 65mgSodium: 66mgPotassium: 203mgFiber: 0.4gSugar: 1gVitamin A: 1156IUVitamin C: 3mgCalcium: 16mgIron: 1mg
Keyword chicken stock, low sodium stock, stock
Tried this recipe?Let us know how it was!

Easy Creamy Chicken and Leeks Recipe

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about an Easy Creamy Chicken and Leeks Recipe!

Chicken cooked with leeks in a cream sauce in a cast iron pan. There is a blue silicone spoon resting in the pan.

Leeks are the national vegetable of Wales and I love them! If you are also a leek lover, you have come to the right place!

[feast_advanced_jump_to]

Why You Will Want To Make This Leek Recipe!

This Easy Creamy Chicken and Leeks recipe is a totally delicious way to enjoy leeks. You'll adore this restaurant worthy recipe and dish because:

  • It's absolutely delightful! You'll enjoy moist chicken enveloped with a creamy and mustardy sauce and surrounded by tender and tasty leeks!
  • This dish is perfect for a busy weeknight as it's quick and easy to make. You can have dinner on the table in about 30 minutes (prep time is about 10 minutes and cook time 20 minutes). It's also special enough to serve for your Sunday suppers!
  • You'll bask in the rave reviews your family will give you when you make this dish!

So now let me show you what ingredients you will need for this fab dish!

🥘 Ingredients

A white bowl filled with sliced leeks and onions, and another white bowl containing seasoned chicken breasts. Small bowls containing chicken broth, garlic, olive oil, mustard, butter, wine, and heavy cream.

This recipe uses simple ingredients easily found at your local grocery store. The ingredients you will need for this chicken dish are:

  • Chicken breasts - if the chicken breasts you purchase are large, I recommend that you cut them horizontally into even pieces to get them on the thinner side for use in this recipe
  • Leeks - we'll use the tender light green and white portions of the leeks. You'll need either one large leek or 2-3 small or medium leeks for use in this recipe
  • Olive oil
  • Butter - I used salted butter but you can sub unsalted butter
  • Fresh garlic cloves
  • Onion
  • Dry white wine
  • Chicken broth or chicken stock
  • Salt
  • Black Pepper
  • Mustard - I used Dijon but whole grain mustards would also work well in this recipe; The addition of mustard helps give this dish amazing flavor
  • Heavy cream

I have used chicken breasts for this recipe, however you could sub boneless skinless thighs if you prefer. Skin-on chicken thighs are not the best option for this recipe. 

Optionally you could also add a little lemon juice or lemon zest to this dish to add a little brightness.

Ok now I'll guide you step by step in making this creamy chicken and leeks recipe!

🔪 Instructions

Prepare The Leeks

Let's begin by preparing the leeks. Leeks typically have a lot of dirt in them! You'll need to be sure to clean leeks well before use. In this recipe we are only using the bottom white parts and light green parts (on the stalk) of the leek, which are more tender than the top dark green parts.

The best way to clean them is to slice the leek lengthwise but keep the layers together (don't slice all the way through). Once it's open like this, it makes it easier to rinse the leek clean of all dirt. After cleaning the leek cut across widthwise or chop them for use.

Leeks that have been peeled back to show grit that needs to be cleaned and a knife in the background.
Rinse the dirt from the leeks.
Leeks on a wooden cutting board. Some of the leeks have been sliced into half moon shapes.
Slice the leeks for use in this recipe.

Prepare and Brown the Chicken

Chicken breasts can be absolutely HUGE! If you the ones you bought are large, it's best to cut them horizontally into even pieces to get them on the thin side for this recipe. The chicken cooks much quicker when it is thin.

Season chicken with salt and pepper. Set a large pan on your stove on medium-high heat, and add 1 tablespoon of butter and 1 tablespoon of olive oil. Once the butter has melted and the mixture is hot, add the chicken to the pan and cook each side for around 3-4 minutes to brown the chicken. Then remove the golden brown chicken from the pan and set it aside. We will finish cooking the chicken in a later step.

Browned pieces of chicken breast seasoned with pepper cooking in a cast iron pan.

Sauté The Garlic, Onion, And Leeks

Reduce the heat to medium heat and add the remaining 1 tablespoon of butter and 1 tablespoon of olive oil. Now add the garlic and onion and stir constantly, for around 1 minute. Watch so that the garlic browns but does not burn. You may need to remove the pan from the heat for a bit if the garlic starts to burn.

Add the wine to deglaze and scrape up any browned bits you may find at the bottom of the pan at this time. Let the wine reduce to about half for around 30 seconds or so.

Sliced onion and minced garlic in melted butter and olive oil cooking in a cast iron pan.
Sauté the garlic and onion
Sliced onion and minced garlic in melted butter and olive oil cooking in a cast iron pan. There is a blue silicone utensil in the top left of the picture resting on the pan.
Then add wine to deglaze

Now add the leeks to the pan and sauté for 2 minutes, then add the chicken broth.

Sliced leeks cooking in broth in a cast iron pan.

The Return Of The Chicken

We're almost ready to enjoy this great meal!

Return the chicken pieces to the pan then add the mustard. Stir the mustard in, and then cook for 5 minutes, still on a medium heat. If the dish looks too dry, add additional chicken broth to your liking. The chicken will finish cooking during this time.

Chicken breast pieces cooking in broth in a cast iron pan with leeks and a dollop of mustard.

Turn off the heat, and then stir in the cream. As with the broth, feel free to add additional cream to your liking.

Chicken cooked with leeks in a cast iron pan. There is a blue silicone utensil on the top left and someone holding a small bowl with heavy cream poised over the chicken.

Taste the sauce, and add additional salt and pepper if needed. Your delicious and easy chicken with leeks is now ready to enjoy!

Chicken cooked with leeks in a cream sauce in a cast iron pan.

A full printable recipe card can be found below!

Suggestions For Serving Your Creamy Chicken and Leeks!

Chicken cooked with leeks in a cream sauce in a cast iron pan. There is a blue silicone spoon resting in the pan.

It's time to enjoy your mouthwatering creamy chicken and leeks! This dish is PERFECT served with rice or mashed potatoes to soak up the sauce. Crusty bread and a simple green salad would be great as well!

Savor the lovely delicate flavor of the leeks and the wonderful tender and moist chicken.

I hope this might become your new favorite chicken recipe! Bon appetit!

FAQ

Do you eat the green part of leeks?

The dark green part of leeks is tough and not great for eating. You can save the dark green leaves for use in making vegetable stocks. The white and light green parts of the leek are suitable for eating and totally delicious!

What meat pairs well with leeks?

Chicken is the perfect accompaniment to leeks, as in this recipe!

What flavor do leeks add?

Leeks add a somewhat sweet onion flavor to dishes, but they are milder than onions.

Some Other Recipes You May Enjoy!

Here are some other recipes that you may enjoy:

Join Me On A Fun Food Journey!

I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

Chicken cooked with leeks in a cream sauce in a cast iron pan. There is a blue silicone spoon resting in the pan.

Easy Creamy Chicken and Leeks Recipe

Grace
This Easy Creamy Chicken and Leeks Recipe makes for a perfect weeknight dinner! If you love leeks you will absolutely adore this dish!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 426 kcal

Equipment

  • 1 large pan preferably cast iron

Ingredients
  

  • 1.5 lb chicken breasts if they are large, cut them in half horizontally into 2 even pieces; it's ideal to have 4 chicken breasts for this dish for 4 servings
  • ½ lb leek 1 large leek will yield around ½ lb for this recipe or you may need 2-3 small leeks; slice the white and light green tender parts widthwise into circular shapes or half moon shapes
  • 2 tablespoon olive oil split
  • 2 tablespoon butter split
  • 5 cloves garlic minced
  • ¼ onion sliced thinly
  • ¼ cup white wine use a dry white wine such as Chardonnay
  • ¾ cup chicken broth or chicken stock may add extra for a more saucy dish
  • ¼ ts salt plus additional to taste
  • ¼ ts pepper plus additional to taste
  • 1 tablespoon mustard I used Dijon but feel free to use any mustard you like, and by all means add more than 1 tablespoon if you prefer!
  • ½ cup heavy cream may add extra for a creamier and saucier dish

Instructions
 

  • Season the chicken with salt and pepper. Set a large pan on your stove on medium-high heat, and add 1 tablespoon of butter and 1 tablespoon of olive oil. Once the butter has melted and the mixture is hot, add the chicken to the pan and cook each side for around 3-4 minutes to brown the chicken. Then remove the chicken from the pan and set it aside. We will finish cooking the chicken in a later step.
    Browned pieces of chicken breast seasoned with pepper cooking in a cast iron pan.
  • Reduce the heat to medium and add the remaining 1 tablespoon of butter and 1 tablespoon of olive oil. Now add the garlic and onion and , stirring constantly, for around 1 minute. Watch so that the garlic browns but does not burn. You may need to remove the pan from the heat for a bit if the garlic starts to burn.
    Sliced onion and minced garlic in melted butter and olive oil cooking in a cast iron pan.
  • Add the wine to deglaze and scrape up any browned bits at this time. Let the wine reduce to about half for around 30 seconds or so.
    Sliced onion and minced garlic in melted butter and olive oil cooking in a cast iron pan. There is a blue silicone utensil in the top left of the picture resting on the pan.
  • Add the leeks to the pan and sauté for 2 minutes, then add the chicken broth.
    Sliced leeks cooking in broth in a cast iron pan.
  • Return the chicken to the pan then add the mustard. Stir the mustard in, and then cook for 5 minutes, still on a medium heat. During this time if the dish looks too dry, add additional chicken broth to your liking.
    Chicken breast pieces cooking in broth in a cast iron pan with leeks and a dollop of mustard.
  • Turn off the heat, and then stir in the cream. As with the broth, feel free to add additional cream to your liking.
    Chicken cooked with leeks in a cast iron pan. There is a blue silicone utensil on the top left and someone holding a small bowl with heavy cream poised over the chicken.
  • Taste the sauce, and add additional salt and pepper if needed. Your delicious and easy chicken with leeks is now ready to enjoy!
    Chicken cooked with leeks in a cream sauce in a cast iron pan.

Notes

Feel free to add extra broth or cream while cooking if you prefer a saucier and/or creamier dish.
Optionally you could also add a little lemon juice or lemon zest to this dish to add a little brightness.
This is perfect served with rice or mashed potatoes.
Bon appetit!

Nutrition

Calories: 426kcalCarbohydrates: 12gProtein: 39gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.02gCholesterol: 143mgSodium: 426mgPotassium: 850mgFiber: 1gSugar: 4gVitamin A: 1449IUVitamin C: 11mgCalcium: 85mgIron: 2mg
Keyword chicken breasts, chicken with leeks, leeks
Tried this recipe?Let us know how it was!

Crispy Garlicky Roast Chicken Recipe

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about a Crispy Garlicky Roast Chicken Recipe!

A roast chicken with crispy skin with holes in the skin that have been stuffed with bay leaves and garlic. The chicken is on a wire rack in a roasting tray and there is also garlic and a bay leaf in the cavity of the chicken.

Roast chicken is one of my favorite dishes. It's a humble dish that can be prepared in so many delicious ways. And roasting the chicken with garlic is one of my best-loved ways of preparing this wonderful bird.

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Why You Will Love This Easy Roast Chicken Recipe

I'm confident you will love this easy roast chicken recipe because:

  • It's truly delicious. The meat turns out tender and juicy and when drizzled with the mouthwatering drippings it's heavenly!
  • You'll get a crispy chicken skin which your family will be fighting over. 😅
  • We include quite a bit of garlic which when roasted with the chicken gives it a lovely garlicky flavor. AND the garlic cloves will melt in your mouth once roasted it's sooo good!
  • Simple ingredients and simple instructions make this garlicky roast chicken recipe pretty fuss free and we all could use a bit of that more often. 😊
  • You'll enjoy the most delicious of aromas when this chicken is cooking!

I hope you are ready to create this crispy roast chicken with garlic in your kitchen. Let's get to it!

🥘 Ingredients

An uncooked whole chicken on a white plate and small bowls containing garlic, pepper, salt, butter, and bay leaves.

This simple roast chicken recipe only requires a few ingredients which are easily found in your grocery store:

  • Whole chicken - select a chicken approximately 5 pounds in weight. This recipe was developed using a 5 pound chicken.
  • Butter (you could sub olive oil, but I just love butter for this recipe!)
  • Bay leaves
  • Salt
  • Black pepper
  • Fresh garlic cloves - crush them prior to roasting

Now I will guide you step by step to making a garlicky and perfect roast chicken with crispy skin!

🔪 Instructions

Remove the chicken from your fridge and allow to sit out on your counter for 1 hr prior to roasting.

In this recipe we are going to start off roasting the chicken at 400F, and will increase the heat to 450F for the last 20 minutes or so of roasting.

So, begin by preheating your oven to 400F and then we'll prep the chicken.

Prepping The Chicken

Pat the chicken dry using paper towels. Place the chicken on a wire rack in a roasting tray that is lined with aluminum foil for easier cleanup.

Then insert crushed garlic cloves both under the skin and into the cavity. To insert under the skin, cut a slit into the skin. You'll want to do this both on top and underneath the chicken (on both the right and left sides) and insert 2 garlic cloves and a bay leaf into each side (total of 8 cloves and 4 bay leaves) and place the remaining garlic and bay leaves in the cavity.

An uncooked whole chicken on a wire rack in a roasting tray lined with foil. There is a hand holding a pair of kitchen shears demonstrating cutting a whole in the skin of the chicken.
Using kitchen shears is the easiest way to cut slits into the skin.
An uncooked whole chicken on a wire rack in a roasting tray lined with foil. There is a hand poised over the chicken holding a bay leaf and wholes were cut in the skin in which bay leaves and garlic were inserted.
Insert crushed garlic cloves and bay leaves into and under the skin.

Now baste the chicken with melted butter and then sprinkle liberally with salt and pepper. Be sure to add salt and pepper to the cavity and pour a bit of the melted butter into the cavity of the chicken as well.

An uncooked whole chicken on a wire rack in a roasting tray lined with foil. There is a hand holding the chicken to show the cavity which contains bay leaves.
Add seasonings, bay leaves, garlic, and melted butter into the cavity.
An uncooked whole chicken on a wire rack in a roasting tray lined with foil. There is a blue silicone baster with wooden handle basting the chicken with butter.
Baste the chicken all over with melted butter.
An uncooked whole chicken on a wire rack in a roasting tray lined with foil. There is a hand poised over the chicken sprinkling salt and pepper and a MEATER thermometer inserted into the chicken.
Sprinkle salt and pepper all over the chicken. Don't rub the seasonings in just sprinkle.

Insert your wireless or bluetooth meat thermometer if you are using one at this time (more about this below).

An uncooked whole chicken seasoned with salt and pepper on a wire rack in a roasting tray lined with foil. There is a MEATER thermometer inserted into the chicken and holes in the skin into which bay leaves and garlic have been inserted.
MEATER + thermometer inserted at top left and this chicken is ready to roast!

Roasting The Chicken

Place the chicken breast side down on the wire rack to begin roasting. Roast the chicken breast side down in a 400F oven for around 30 minutes.

A roasting tray containing an uncooked whole chicken on a wire rack in the oven.

Remove the roasting tray after 30 minutes and turn the chicken over so that it is breast side up. By this time, the underside of the chicken should be lovely and crispy. Baste with some of the drippings, and then turn the chicken so that it is breast side up. Now baste this side with the drippings.

A whole chicken on a wire rack in a roasting tray lined with foil. There is a blue silicone baster with wooden handle basting the chicken with butter.
After cooking breast side down for 30 minutes, remove and baste the skin with the drippings.
An uncooked whole chicken on a wire rack in a roasting tray lined with foil. There is a blue silicone baster with wooden handle basting the chicken with butter.
Turn the chicken over so that it is breast side up and baste with the drippings.

Return the chicken to the oven with the breast side up. We're going to continue roasting until the internal temperature of the chicken reaches 165F (more about this below).

Continue to baste the chicken occasionally during the remainder of the roasting time.

Increase the heat to 450F for the last 20 minutes or so of roasting. This increase will help to crisp up the skin even more and shorten the cooking time. Keep a close eye on your chicken during this time to ensure it doesn't burn.

The total roasting time for my 5 pound chicken was around 1.5 hrs. This was 1 hr and 10 minutes roasted at 400F, and 20 minutes roasted at 450F.

This does not include approximately 10 minutes of resting time. After you are finished roasting your chicken, allow it to rest for around 10 minutes so that the juices in the chicken reabsorb and redistribute back into and through the meat. This will ensure a lovely juicy and moist chicken!

Target Internal Temperature and MEATER + Meat Thermometer

As previously mentioned, our target internal temperature of the chicken is 165F and it took me 1.5 hrs of roasting to achieve this for my roast chicken.

A screenshot from the MEATER app with the message to remove from heat and the following temperatures: 160F internal, 165F target, and 337F ambient.
Screenshot from my MEATER app telling me when I reached my target temperature!

Ovens vary in performance so your total roasting time may vary. So how can you get a better handle on exactly how long you will need to cook your chicken?

I highly recommend the use of a meat thermometer such as MEATER + to help you determine your roasting time. The MEATER + wireless meat thermometer will guide you as to how long you actually need to cook the chicken to get your desired results. If you are using a MEATER + thermometer then insert it prior to cooking and use it as a guideline to fine tune your cooking time.

Honestly I can't live without my MEATER + it is completely indispensable when I cook meat!

If you don't have a wireless meat thermometer no worries, an instant-read thermometer will do as well.

Be Sure To Use The Delectable Drippings!

The drippings from the roast chicken are absolutely delectable! I love to pour some of the drippings over my chicken once it's sliced and served for extra indulgence!

A roast chicken with crispy skin stuffed with garlic and bay leaves on a white plate. There is a plastic container with chicken fat drippings in the foreground.

Enjoy Your Delicious Crispy and Garlicky Roast Chicken!

A roast chicken with crispy skin with holes in the skin that have been stuffed with bay leaves and garlic. The chicken is on a wire rack in a roasting tray.

It's a bit difficult for me to to stop from just ripping off the crispy skin from my tender and juicy roast chicken once it comes out of the oven and gobble it up 😅. But I do restrain myself and end up carving the chicken and serving it in a civil manner accompanied by sides to include mashed sweet potatoes and broccoli with garlic and lemon.

Also be sure to share the delicious roasted garlic cloves with others, and don't forget to drizzle some of the mouthwatering drippings over your chicken...I promise you'll be in heaven. 😊

FAQ

How do I store leftover roast chicken?

Store leftover roast chicken in an airtight container in your refrigerator and consume within 3-4 days.

Should I roast chicken covered or uncovered?

Roast chicken uncovered for best results in this recipe.

What is the chicken to crispy chicken skin?

The secret to crispy chicken skin when roasting chicken in the oven is to roast the chicken at a high temperature. In this recipe we start roasting at 400F and increase the heat to 450F for the last 20 minutes.

Some Other Great Recipes You May Enjoy!

Here are some other great recipes you may enjoy:

Join Me On A Fun Food Journey!

If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

A roast chicken with crispy skin with holes in the skin that have been stuffed with bay leaves and garlic. The chicken is on a wire rack in a roasting tray and there is also garlic and a bay leaf in the cavity of the chicken and a MEATER thermometer is inserted in the chicken.

Crispy Garlicky Roast Chicken Recipe

Grace
This Crispy Garlicky Roast Chicken Recipe is easy and delicious! Your family will be fighting over the roasted garlic cloves and crispy skin!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Resting time 10 minutes
Total Time 1 hour 50 minutes
Course Main Course
Cuisine American
Servings 6 people
Calories 404 kcal

Equipment

  • Roasting tray with wire rack
  • meat thermometer can use an instant read meat thermometer or my favorite which is the MEATER +

Ingredients
  

  • 5 lb whole chicken
  • 3 tablespoon butter melted
  • 6 bay leaves
  • 12 cloves garlic crushed; feel free to increase the amount of garlic if you like!
  • ½ tablespoon salt
  • 1 ts black pepper

Instructions
 

  • Remove the chicken from your fridge and allow to sit out on your counter for 1 hr prior to roasting and preheat your oven to 400F a few minutes before you start prepping your chicken.
  • Pat the chicken dry using paper towels. Place the chicken on a wire rack in a roasting tray that is lined with aluminum foil for easier cleanup. Then insert crushed garlic cloves both under the skin and into the cavity. To insert under the skin, cut a slit into the skin. You'll want to do this both on top and underneath the chicken (on both the right and left sides) and insert 2 garlic cloves and a bay leaf into each side (total of 8 cloves and 4 bay leaves) and place the remaining garlic and bay leaves in the cavity.
    An uncooked whole chicken on a wire rack in a roasting tray lined with foil. There is a hand poised over the chicken holding a bay leaf and wholes were cut in the skin in which bay leaves and garlic were inserted.
  • Now baste the chicken with melted butter and then sprinkle liberally with salt and pepper. Be sure to add salt and pepper to the cavity and pour a bit of the melted butter into the cavity of the chicken as well. Insert your wireless or bluetooth meat thermometer if you are using one at this time.
    An uncooked whole chicken seasoned with salt and pepper on a wire rack in a roasting tray lined with foil. There is a MEATER thermometer inserted into the chicken and holes in the skin into which bay leaves and garlic have been inserted.
  • Place the chicken breast side down on the wire rack to begin roasting. Roast the chicken breast side down in a 400F oven for around 30 minutes.
    A roasting tray containing an uncooked whole chicken on a wire rack in the oven.
  • Remove the roasting tray after 30 minutes and turn the chicken over so that it is breast side up. By this time, the underside of the chicken should be lovely and crispy. Baste with some of the drippings.
    A whole chicken on a wire rack in a roasting tray lined with foil. There is a blue silicone baster with wooden handle basting the chicken with butter.
  • Then turn the chicken so that it is breast side up. Now baste this side with the drippings. Return the chicken to the oven with the breast side up.
    An uncooked whole chicken on a wire rack in a roasting tray lined with foil. There is a blue silicone baster with wooden handle basting the chicken with butter.
  • We're going to continue roasting until the internal temperature of the chicken reaches 165F. Baste the chicken occasionally during the remainder of the roasting time. the heat to 450F for the last 20 minutes or so of roasting. This increase will help to crisp up the skin even more and shorten the cooking time. Keep a close eye on your chicken during this time to ensure it doesn't burn.
    A roast chicken with crispy skin with holes in the skin that have been stuffed with bay leaves and garlic. The chicken is on a wire rack in a roasting tray and there is also garlic and a bay leaf in the cavity of the chicken.
  • After you are finished roasting your chicken, allow it to rest for around 10 minutes so that the juices in the chicken reabsorb and redistribute back into and through the meat. This will ensure a lovely juicy and moist chicken! Reserve the drippings from the roast chicken which is absolutely delectable! I love to pour some of the drippings over my chicken once it's sliced and served for extra indulgence!
    A roast chicken with crispy skin stuffed with garlic and bay leaves on a white plate. There is a plastic container with chicken fat drippings in the foreground.

Nutrition

Calories: 404kcalCarbohydrates: 3gProtein: 34gFat: 28gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 137mgSodium: 717mgPotassium: 380mgFiber: 0.2gSugar: 0.4gVitamin A: 274IUVitamin C: 5mgCalcium: 41mgIron: 2mg
Keyword Chicken, Roast chicken
Tried this recipe?Let us know how it was!

DELISH South Carolina Benne Wafers Recipe

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about a South Carolina Benne Wafers Recipe!

Benne wafers on a gold rimmed plate.

I was introduced to Benne Wafers when I was researching foods from South Carolina. These wafers feature benne seeds (or sesame seeds) and are a historic snack from the South Carolina low country.

These sesame cookies are irresistible, with a crisp texture, and it's truly impossible to eat just one.

I'm super thrilled to share this easy and delicious South Carolina Benne Wafers recipe with you!

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What Are Benne Wafers?

Benne wafers are thin, nutty, salty and sweet (but not overly) sesame seed cookies that originate from South Carolina.

The word "benne" is the Bantu word for sesame, and the Bantu believe that eating benne seeds brings good luck. Bantu is a group of Niger-Congo languages spoken in Central and Southern Africa.

The benne seeds were brought to South Carolina by slaves from these regions in the 17th century. These seeds were planted and the resulting benne plants were utilized at every stage of their growth process. Benne was also cultivated for cooking oil in South Carolina in the mid 1700's and farmed extensively in the Antebellum era.

The history of the benne wafer traces back to Antebellum times, and it's a Charleston favorite that you can pick up at many gift shops when visiting Charleston. It is said that good luck comes to those who receive these delicious cookies as a gift.

So if you can't make it to Charleston, good news is that you can easily create these delicious cookies in your home kitchen!

Now allow me show you what you will need to make this classic southern snack. 😃

🥘 Ingredients

Small bowls containing butter, light brown sugar, an egg, flour, sesame seeds, salt, a can of Clabber Girl Baking Powder, and a small bottle of Vanilla Extract.

Here are the simple ingredients (easily found at your grocery store) you will need for this most lovely of lowcountry recipes:

  • Sesame seeds (or proper benne seeds available from AnsonMills.com)
  • Butter - I used salted butter but unsalted butter can be subbed
  • All purpose flour
  • Light brown sugar - can sub dark brown sugar if preferred
  • Egg
  • Baking powder
  • Salt
  • Vanilla extract

Benne seeds are actually different from sesame seeds, but we'll be using sesame seeds in this recipe. If you'd like to use authentic benne seeds, you can purchase them from AnsonMills.com.

The star ingredient is definitely the sesame seeds, which impart a wonderfully nutty flavor to these wafers.

Now I'll show you how easy it is to make these benne wafers!

🔪 Instructions

Preheat your oven to 350F. Begin by toasting the sesame seeds in a skillet on a medium low to medium heat on your stove. Stir constantly for about 3 minutes or until the seeds have turned a light to medium brown. Toasting these seeds helps to bring out an intensely nutty flavor.

They may start to pop! If they do, simply remove from the heat for a bit.

Once toasted, remove from the heat and allow to cool to room temperature.

Toasted sesame seeds in a pan with a blue spatula holding some of the sesame seeds.

Now melt the butter and then allow it to cool. Then add all of the following ingredients in a large bowl: melted butter, cooled toasted sesame seeds, vanilla extract, brown sugar, flour, egg, salt and baking powder.

Toasted sesame seeds, an egg, melted butter, brown sugar and vanilla extract in a mixing bowl.

You won't need an electric mixer for this recipe. Simply mix well by hand until all of the ingredients are combined to make a dough. Then drop ½ teaspoonfuls of dough onto a silicone baking mat (which has been placed on a cookie sheet) roughly an inch apart.

You can use parchment paper instead of the silicone baking mat.

Dollops of uncooked benne wafer dough on a silicone baking mat.

Bake for around 8-10 minutes until the edge of the wafers have browned and you have crispy edges. Keep an eye on them so that they don't burn. Rotate the try and mat halfway through the baking time.

Be sure to enjoy the delicious nutty aroma while baking your benne wafer cookies!

Benne wafers baking on a silicone baking mat on top of a baking tray in the oven.

Remove from the oven and then allow to cool for a couple of minutes. Then transfer the wafers to a cooling wire rack to allow them to cool completely.

Benne wafers on a cooling rack.

Bake in batches until all the dough is used up. I usually make between 3 and 4 batches with this recipe. This makes around 60-70 cookies!

Enjoy Your Delicious Benne Wafers!

Benne wafers on a gold rimmed plate.

As mentioned earlier, these benne wafer cookies are a great gift. They are also perfect to accompany some coffee or a warm cup of tea.

Their delicious nutty, buttery, and salty, sweet flavors and crispy texture are completely crave worthy.

I hope you will enjoy these traditional southern Benne Wafers soon!

FAQ

How can I store Benne Wafers?

Store Benne Wafers in an airtight container on your counter for around a week. They can also be frozen!

Are benne seeds the same as sesame seeds?

These seeds are actually different, however recipes that call for benne seeds very often sub sesame seeds. From BonAppetit.com benne are: "essentially the heirloom ancestor of sesame seeds-sesame and benne are the same species, but sesames have been bred to maximize oil output, which unfortunately has cut down on flavor." You can purchase proper benne seeds from Anson Mills.

Where are benne seeds from?

Benne seeds were brought to South Carolina by slaves from the Niger-Congo regions in sub-Saharan Africa.

1,000 Foods to Eat Project

In conclusion, Benne Wafers are listed in the book 1,000 Foods To Eat Before You Die, by Mimi Sheraton. I am working my way through the foods listed in this book. This is called my 1,000 Foods to Eat Project. Benne Wafers is food #67 in my project!

Above all, please check out my 1,000 Foods to Eat Project page for some awesome food inspo!

Some Other Great Recipes You May Enjoy!

You may also enjoy the following recipes:

Join Me On A Fun Food Journey!

If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

Benne wafers on a gold rimmed plate.

DELISH South Carolina Benne Wafers Recipe

Grace (adapted from Benne Wafers Recipe on AllRecipes.com)
Benne Wafers are a wonderfully nutty, sweet, and salty snack from South Carolina! Beware these can disappear very quickly as it's impossible to eat just one!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 32 minutes
Total Time 42 minutes
Course Dessert, Snack
Cuisine American, south carolinian, southern
Servings 12 people (around 5 wafers per serving)
Calories 100 kcal

Equipment

  • 1 baking tray
  • 1 silicone baking mat can use parchment paper but the silicone baking mat is preferred

Ingredients
  

  • 5 tablespoon butter I used salted butter but you can sub unsalted if you prefer
  • ½ cup sesame seeds
  • ½ cup all purpose flour
  • ½ cup brown sugar packed light brown sugar
  • 1 large egg
  • ⅛ ts baking powder
  • ¼ ts salt
  • ¼ ts vanilla extract

Instructions
 

  • Preheat your oven to 350F. Begin by toasting the sesame seeds in a skillet on a medium low to medium heat on your stove. Stir constantly for about 3 minutes or until the seeds have turned a light to medium brown. They may start to pop!
    Toasted sesame seeds in a pan with a blue spatula holding some of the sesame seeds.
  • Melt the butter and then allow it to cool. Then add all of the following ingredients in a large mixing bowl: melted butter, toasted sesame seeds, vanilla extract, brown sugar, flour, egg, salt and baking powder.
    Toasted sesame seeds, an egg, melted butter, brown sugar and vanilla extract in a mixing bowl.
  • Mix well until all of the ingredients are combined to make a dough. Then drop ½ teaspoonfuls of dough onto a silicone baking mat or parchment paper (which has been placed on a cookie sheet) roughly an inch apart.
    Dollops of uncooked benne wafer dough on a silicone baking mat.
  • Bake for around 8-10 minutes until the wafers are have browned and you have crispy edges. Keep an eye on them so that they don't burn. Rotate the cookie sheet and mat halfway through the baking time.
    Benne wafers baking on a silicone baking mat on top of a baking tray in the oven.
  • Remove from the oven and then allow to cool for a couple of minutes. Then transfer the wafers to a cooling rack to allow them to cool completely.
    Benne wafers on a cooling rack.
  • Bake in batches until all the dough is used up. I usually make between 3 and 4 batches with this recipe. This makes around 60-70 cookies!
    Benne wafers on a silicone baking mat.

Notes

Use of a silicone baking mat is highly recommended.  The wafers slide right off the mat!
You can sub dark brown sugar for light brown sugar, and unsalted for salted butter if you like. 
These delicious benne wafers are perfect served with tea or coffee and are an irresistible snack! 

Nutrition

Calories: 100kcalCarbohydrates: 15gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.002gCholesterol: 16mgSodium: 71mgPotassium: 63mgFiber: 1gSugar: 9gVitamin A: 35IUCalcium: 83mgIron: 1mg
Keyword benne wafers, cookies, sesame seeds
Tried this recipe?Let us know how it was!

Perfectly Pan Fried Rainbow Trout Recipe

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This page may contain affiliate links. So I receive a small commission at no cost to you when you make a purchase using my link. This post is about a Perfectly Pan Fried Rainbow Trout Recipe!

Fish is the ultimate fast food. It's perfect for a quick weeknight dinner. And rainbow trout is one of my favorite fish. Fresh trout is absolutely lovely baked, and perfectly suitable for pan frying.

So here you'll find an easy recipe for pan-fried trout, which you and your whole family will love!

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Why You Will Love This Pan Fried Rainbow Trout Recipe!

Rainbow trout are a freshwater fish that is mild tasting and is very popular in our Western cuisine.

You'll love and will want to make this simple recipe because:

  • It's quick to make as we will use rainbow trout fillets rather than whole trout
  • All the simple ingredients needed for this recipe should be carried at your local grocery stores
  • The star of this recipe, rainbow trout, is a mild fish which provides some great health benefits. For example, it is a rich source of Omega-3 fatty acids. I learned a lot about the health benefits of rainbow trout from an article called "9 Benefits of Rainbow Trout (With Full Nutrition Facts)" from NutritionAdvance.com.
  • It features Old Bay Seasoning. Old Bay is a special blend of 18 herbs and spices. It's absolutely PERFECT for seafood!
  • You will enjoy delicious golden brown pan fried beautiful rainbow trout with minimal effort!

So let me show you what ingredients you will need for this delicious fish dish!

🥘 Ingredients

Rainbow trout fillets, bowls filled with olive oil, flour, and Old Bay Seasoning, and a container of Old Bay Seasoning.

You will need the following ingredients to make this pan fried rainbow trout recipe:

  • Fresh rainbow trout fillets (we will use fillet rather than a whole rainbow trout)
  • Extra virgin olive oil
  • Old Bay Seasoning (you could also sub your favorite seafood seasoning)
  • All purpose flour
  • Kosher Salt or sea salt (just a pinch)
  • Black pepper (freshly ground is recommended)

And the perfect finishing touches are:

  • Lemon wedges to serve
  • Fresh parsley (as a garnish)
  • Tartar sauce (optional) your favorite to accompany the fish as a condiment

Now it's time to get ready to create some Perfectly Pan Fried Trout for your dinner table!

🔪 Instructions

Begin by patting the fish dry using paper towels. It's important to dry both sides of the fish as much as you can. This will help to prevent the fish from sticking to your pan.

Rainbow trout fillets on a wooden cutting board with a paper towel being pressed down by a hand on one of the fillets to dry the fish.

Now season the flesh side of the fish liberally with Old Bay or your seasoning of choice. This recipe uses 1 tablespoon of Old Bay seasoning, so split that amongst your 1 pound of fillets.

Then dredge both sides of the seasoned fillets in all purpose flour, shaking off the excess.

Seasoned rainbow trout fillets with one fillet coated with all purpose flour.

Heat up 3-4 tbsps of olive oil on medium to medium-high heat in a well seasoned cast iron skillet or large non stick pan. Make sure that the oil covers the entire horizontal surface of your skillet. Add the fish fillets to hot oil, skin side down.

Rainbow trout fillets dredged in flour cooking in oil in a cast iron skillet.

Place fish skin side down and fry for around 3-4 minutes.

Before turning it, nudge it just a bit to make sure it isn't sticking. If it's sticking let it cook a little longer as it's not ready to turn. 😉

Fish spatulas are the best tools to use to turn the fish because they may be large enough to contain the entire fillet. The fish fillets are delicate and tend to break easily (this happened to me!) so the spatula is a great help!

After turning the fish to put the flesh side down, you'll see a beautifully golden brown and crispy fish skin.

Seasoned rainbow trout fillets cooking in oil in a cast iron skillet with skin side up.

Now cook the fish flesh side down around 2-3 minutes. Once again, it's best to nudge the fish with your spatula to see whether it moves easily. If it doesn't move, then leave it to fry just a little longer.

When finished, your fish will be fully cooked (fish flakes easily), and both sides will have this gorgeous golden brown color!

I recommend adding a pinch of salt as well as some freshly ground black pepper just prior to serving.

And now, it's time to enjoy your scrumptious fan fried rainbow trout!

Seasoned rainbow trout fillets cooking in oil in a cast iron skillet.

Top Tips

PLEASE NOTE: If your pan or skillet starts to look dry, then add a little more olive oil. Also, if you start on medium-high heat and you see your fish is starting to burn, turn the heat down to medium.

Don't turn the fish until it nudges easily when prodded with your spatula. If it doesn't nudge easily it will stick and likely break into pieces!

It's best not to crowd the pan, so you may need to fry in batches.

Suggestions for Serving

Pan fried rainbow trout fillets garnished with Italian parsley, a lemon wedge, and a small dish with tartar sauce.

This moist fish is best served with the perfect finishing touches which include some fresh parsley as a garnish, lemon wedges and tartar sauce.

Squeeze a generous amount of lemon juice over your trout and if you're like me, smother your fillet in tartar sauce. 😃

I love this served with some rice and a lovely green salad to accompany. This is a quick and healthy dinner you will love!

FAQ

How do I prevent trout from sticking to the pan?

To prevent trout from sticking to the pan, be sure to dry both sides of the fish with paper towels. Cook in a well seasoned cast iron skillet or nonstick pan coated with oil, and don't turn the fish until you can nudge it easily with your spatula.

Do you eat the skin on pan fried trout?

The skin on pan fried trout is edible! When fried it will become crispy, and it's absolutely delicious!

How long does it take to fry trout in a pan?

It should take between 2-4 minutes per side to cook trout in a pan that is set on a medium to a medium-high heat. One variable is the thickness of the fillet. The fish will be cooked when it is browned on both sides and flakes easily.

Some Other Recipes You May Enjoy!

Here are some other delicious recipes that you may enjoy:

Join Me On A Fun Food Journey!

If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

Pan fried rainbow trout fillets garnished with Italian parsley, a lemon wedge, and a small dish with tartar sauce.

Perfectly Pan Fried Rainbow Trout

Grace
Perfectly Pan Fried Rainbow Trout is the perfect weeknight dish! Quick, easy, healthy and delicious, your whole family will love it!
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Prep Time 4 minutes
Cook Time 6 minutes
Total Time 10 minutes
Course Main Course
Cuisine American
Servings 3 people
Calories 388 kcal

Equipment

  • 1 cast iron skillet can also use a large nonstick pan
  • fish turner/spatula optional, but very useful for turning fish fillets

Ingredients
  

  • 1 pound rainbow trout use fresh fillets of rainbow trout
  • 1 tablespoon Old Bay Seasoning can sub your favorite seafood seasoning or salt and pepper
  • ¼ cup all purpose flour
  • 4 tablespoon olive oil
  • salt just a pinch
  • black pepper freshly ground, just a pinch

Garnishes and Accompaniments

  • ½ lemon lemon cut into wedges for serving
  • ½ tablespoon parsley minced, added for garnish
  • tartar sauce use as much as you like!

Instructions
 

  • Begin by patting the fish dry using paper towels. It's important to dry both sides of the fish as much as you can. This will help to prevent the fish from sticking to your pan.
    Rainbow trout fillets on a wooden cutting board with a paper towel being pressed down by a hand on one of the fillets to dry the fish.
  • Now season the flesh side of the fish liberally with Old Bay or your seasoning of choice. This recipe uses 1 tablespoon of Old Bay seasoning, so split that amongst your 1 pound of fillets. Then dredge both sides of the seasoned fillets in all purpose flour, shaking off the excess.
    Seasoned rainbow trout fillets with one fillet coated with all purpose flour.
  • Heat up 3-4 tbsps of olive oil on medium to medium-high heat in a well seasoned cast iron skillet or large non stick pan. Make sure that the oil covers the entire horizontal surface of your skillet. Add the fish fillets to hot oil, skin side down. Place fish skin side down and fry for around 3-4 minutes. Before turning it, nudge it just a bit to make sure it isn't sticking. If it's sticking let it cook a little longer as it's not ready to turn.
    Rainbow trout fillets dredged in flour cooking in oil in a cast iron skillet.
  • PLEASE NOTE: If your pan or skillet starts to look dry, then add a little more olive oil. Also, if you start on medium-high heat and you see your fish is starting to burn, turn the heat down to medium.
    Seasoned rainbow trout fillets cooking in oil in a cast iron skillet with skin side up.
  • When the fish is ready to turn, carefully turn it using a large spatula or fish turner and cook the fish flesh side down around 2-3 minutes. Once again, it's best to nudge the fish with your spatula to see whether it moves easily. If it doesn't move, then leave it to fry just a little longer. When finished, your fish will be fully cooked (fish flakes easily), and both sides will have this gorgeous golden brown color! I recommend adding a pinch of salt as well as some freshly ground black pepper just prior to serving.
    Seasoned rainbow trout fillets cooking in oil in a cast iron skillet.
  • This moist fish is best served with the perfect finishing touches which include some fresh parsley as a garnish, lemon wedges and tartar sauce!
    Pan fried rainbow trout fillets garnished with Italian parsley, a lemon wedge, and a small dish with tartar sauce.

Notes

The nutritional information doesn't include info for salt, pepper, and tartar sauce.
It's best to use a fish turner/spatula if you have one to turn the fish.  The fish fillets are delicate and tend to break easily (this happened to me!). 
PLEASE NOTE: If your pan or skillet starts to look dry, then add a little more olive oil. Also, if you start on medium-high heat and you see your fish is starting to burn, turn the heat down to medium.
It's best not to crowd the pan, so you may need to fry in batches.

Nutrition

Calories: 388kcalCarbohydrates: 9gProtein: 32gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gCholesterol: 89mgSodium: 48mgPotassium: 753mgFiber: 0.5gSugar: 0.1gVitamin A: 185IUVitamin C: 5mgCalcium: 118mgIron: 2mg
Keyword Fish, fried fish, rainbow trout, trout
Tried this recipe?Let us know how it was!

How To Elevate Canned Tomato Soup

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A gold rimmed bowl containing tomato soup garnished with parsley and prosciutto. There is a gold spoon with a glass top in the bowl. In the background there is grilled cheese sandwiches on a gold rimmed plate.

I love making homemade tomato soup from scratch. The process is so satisfying and the resulting creamy and delicious soup hits the spot every time.

However for those times when I am craving tomato soup but lacking fresh tomatoes, I'll open my pantry and pull out canned tomato soup.

Then it's time to work a little magic with that can of soup using just a few ingredients. Yes, it's possible to elevate canned tomato soup, and I'll show you a great way to do so.

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Marcella Hazan's Tomato Sauce - The Inspiration For This Recipe

A few months ago I discovered Marcella Hazan's Tomato Sauce. Marcella Hazan was an Italian cookbook author whose books were translated into English. She is credited with introducing Italian cooking techniques to audiences in the United States and her Tomato Sauce With Onion and Butter was such a revelation to me!

Mrs. Hazan's recipe is the inspiration for the recipe for Elevated Canned Tomato Soup that I am excited to share with you here.

So if you're wondering how to make canned tomato soup better, you've come to the right place!

How To Make Canned Tomato Soup Better

Tomato soup cans are pantry staples. These soups are pretty good as prepared per can instructions. However, you can use the humble canned tomato soup as the base for an impressive and elevated tomato soup!

Mrs. Hazan uses canned tomatoes, butter, and onion in her famous tomato sauce recipe. So that's what we are going to do here, using canned condensed tomato soup instead of canned tomatoes.

The onion will be cooked gently in our recipe with the other ingredients. Cooking it gently helps the onion to release its flavor into the soup. We'll remove the onion at the end of cooking the soup.

And the butter? Well I'm of the opinion that butter makes everything taste better! Butter gives you a velvety and creamy richness. People sometimes add heavy cream or milk to their tomato soups, which is perfectly fine. However, I think butter can't be beat!

I like to add a couple of garnishes to my bowl of tomato soup. One is parsley. The wonderful green herb gives it a pop of color (quite Christmasy!) and is delightful.

The second garnish is prosciutto. You could also use serrano ham. Take a thin slice of this melt in your mouth ham and tear it into small pieces and add it to your soup. Pure heaven if you ask me!

Finally, a splash of sherry vinegar, or balsamic if you prefer. This adds a little acidic tang to the soup, and finishes it off perfectly.

I've used the Classic Campbell's Condensed Tomato Soup for this recipe. The main ingredients in Campbell's Condensed Tomato Soup are tomato puree (water and tomato paste) and water. Campbell's cans of condensed tomato soup contain 6 whole tomatoes in each can.

Are you ready to make an impressive tomato soup using a pantry staple? Then let's gather up our ingredients and have some fun!

🥘 Ingredients

A can of Campbell's Tomato soup, a white bowl with chicken broth, a bottle of sherry vinegar, 2 onion halves, and small bowls containing butter, seasonings, parsley, and prosciutto.

Here are the ingredients you will need to make this creamy soup from canned tomato soup:

  • Tomato soup (condensed) from a can - I used Campbell's Tomato Soup
  • Chicken broth or vegetable stock (unsalted)
  • Butter
  • Onion
  • Salt
  • Black Pepper
  • Garlic powder
  • Serrano ham (highly suggested and delicious garnish; can sub prosciutto)
  • Parsley (garnish); can also use fresh basil
  • Sherry vinegar (just a splash! can use balsamic vinegar if you prefer)

🔪 Instructions

It's super easy to make this impressive and easy tomato soup!

Begin by emptying the condensed tomato soup into a small saucepan and place it on your stove set to medium low heat. Add the chicken broth, butter, and onion halves to the tomato soup.

Condensed tomato soup, chicken broth, onion halves and butter in a saucepan.

Get the contents of the saucepan to a low simmer (adjust the heat if necessary), and melt the butter. Then simmer gently uncovered for 30 minutes, stirring every so often. Don't allow the soup to boil.

A saucepan containing tomato soup with 2 onion halves in the saucepan.

Remove the onion at this time. (I like to save the onion and eat it later it's got great flavor!). Now add salt, pepper, and garlic powder to taste. You'll most likely just need a pinch of each.

And now comes the perfect finishing touches! Garnish with small pieces of serrano ham, fresh herbs such as parsley or basil, and a splash of sherry vinegar.

Suggestions For Serving

A gold rimmed bowl containing tomato soup garnished with parsley and prosciutto. There is a gold spoon with a glass top in the bowl. In the background there is grilled cheese sandwiches on a gold rimmed plate.

It seems like you can't have tomato soup without a grilled cheese sandwich. 😁 So I highly recommend serving your soup with a sandwich overflowing with ooey gooey cheese! There's almost nothing better!

You can also serve it with a nice crusty bread of your choice if you prefer, along with a beautiful green salad.

Red pepper flakes or some cayenne pepper wouldn't go amiss if you like your soup a little spicy. 

However you decide to serve it, be sure to savor every sip of your delicious hot soup. All the while exclaiming "I can't believe this came out of a can!"

FAQ

How can I store leftover soup?

Store any leftover soup in an airtight container in your refrigerator and consume within 3 days.

How do you make store bought tomato soup better?

If you are using a condensed tomato soup, you can sub broth, milk, or some cream instead of water. I also recommend simmering it with butter and onions for around 30 minutes, and then add some salt, pepper, and garlic powder to taste. Add fresh herbs, some prosciutto, and a splash of sherry vinegar for the perfect finishing touch!

What I can add to tomato soup to make it spicy?

A few red pepper flakes and/or some cayenne pepper are the perfect ingredients to add to tomato soup to make it spicy.

Some Other Recipes You May Enjoy!

Here are some other recipes you may enjoy:

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Cheers!

Grace

A gold rimmed bowl containing tomato soup garnished with parsley and prosciutto. There is a gold spoon with a glass top in the bowl. In the background there is grilled cheese sandwiches on a gold rimmed plate.

How To Elevate Canned Tomato Soup

Grace
The humble canned tomato soup can be the base for a truly elevated dish! Get ready to impress your family with this delicious and impressive tomato soup!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course dinner, lunch
Cuisine American
Servings 2 people
Calories 183 kcal

Equipment

  • 1 Saucepan

Ingredients
  

  • 10.75 oz tomato soup condensed; I used Campbell's Tomato Soup
  • 10.75 oz chicken broth can sub vegetable stock; fill the empty tomato soup can with the broth to arrive at the amount needed for this recipe
  • 4 tablespoon butter
  • 1 onion halved
  • pinch salt
  • pinch pepper
  • pinch garlic powder

Suggested Garnishes

  • 1 slice prosciutto cut or torn into small pieces (can sub serrano ham)
  • 1 tablespoon parsley chopped; can also sub fresh basil
  • sherry vinegar add a splash!

Instructions
 

  • Empty the condensed tomato soup into a small saucepan and place it on your stove set to medium low heat. Add the chicken broth, butter, and onion halves to the tomato soup.
    Condensed tomato soup, chicken broth, onion halves and butter in a saucepan.
  • Get the contents of the saucepan to a low simmer (adjust the heat if necessary), and melt the butter. Then simmer gently uncovered for 30 minutes, stirring every so often. Don't allow the soup to boil.
    A saucepan containing tomato soup with 2 onion halves in the saucepan.
  • Remove the onion at this time. Add salt, pepper, and garlic powder to taste. You'll most likely just need a pinch of each. Garnish with small pieces of serrano ham, fresh herbs such as parsley or basil, and a splash of sherry vinegar.
    A gold rimmed bowl containing tomato soup garnished with parsley and prosciutto. There is a gold spoon with a glass top in the bowl. In the background there is grilled cheese sandwiches on a gold rimmed plate.

Notes

When you remove the onion don't let it go to waste! I like to save the onion and eat it later it's got great flavor!
Add a few red pepper flakes if you like your food a little spicy. 
The nutrition info is just a guide and nutrition will vary according to the amount of seasonings you add, as well as how much sherry vinegar is used. 

Nutrition

Calories: 183kcalCarbohydrates: 32gProtein: 7gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 6mgSodium: 681mgPotassium: 1127mgFiber: 3gSugar: 17gVitamin A: 818IUVitamin C: 26mgCalcium: 76mgIron: 1mg
Keyword Soup, tomato soup
Tried this recipe?Let us know how it was!