Naan is the ultimate sidekick for any curry or stew – soft, fluffy, and perfect for scooping up every last bit of sauce. With just a few simple ingredients, you can make this delicious flatbread right at home, and trust me, it’s better than anything you’ll find in a store.

This Naan recipe is a game-changer – soft, fluffy, and perfect for soaking up every last drop of your favorite curry. I love how easy it is to make with just a few simple ingredients, and the buttery, golden crust is absolutely irresistible. Trust me, once you’ve had homemade Naan, you’ll never want the store-bought stuff again!

Ingredients You’ll Need

• Active Dry Yeast: Helps the dough rise and gives the Naan its fluffy texture. Instant yeast works too; just skip the proofing step.
• Sugar: Feeds the yeast and adds a touch of sweetness to the dough.
• Warm Water: Activates the yeast and brings the dough together. Make sure it’s warm, around 110°F/43°C, to get the yeast working.
• All-Purpose Flour: Forms the base of the dough, giving it structure. You can substitute with whole wheat flour for a heartier Naan.
• Plain Yogurt: Adds moisture and a slight tang, making the Naan soft and flavorful. Greek yogurt works too.
• Olive Oil: Keeps the dough tender and adds richness. You can use melted butter instead for a richer flavor.
• Salt: Enhances the overall flavor and balances the sweetness.
• Butter: Brushed on the Naan after cooking for extra flavor and a beautiful sheen. Ghee is a great alternative for a more traditional touch.
• Fresh Cilantro (optional): Adds a pop of color and fresh flavor when sprinkled on top. Feel free to skip it if you’re not a fan or use parsley instead.

In a small bowl, combine 2 teaspoons of active dry yeast, 1 teaspoon of sugar, and ½ cup of warm water (around 110°F/43°C). Stir gently and let it sit for about 5-10 minutes until it becomes frothy. Tip: If the mixture doesn’t foam up, the yeast might be old or the water too hot. Start again with fresh yeast and properly warm water.

Add 2 ½ cups of all-purpose flour to the bowl of your stand mixer and 1 teaspoon of salt, then pour in the frothy yeast mixture. Attach the dough hook to your stand mixer. Add ¼ cup of plain yogurt and 2 tablespoons of olive oil, then start mixing on low speed until the ingredients come together into a dough. Increase the mixer speed to medium and let it knead the dough for about 5-7 minutes until it’s smooth and elastic. Tip: Keep an eye on the dough; if it looks too sticky, you can add a little more flour, a tablespoon at a time.

Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm spot for about 1 hour, or until it doubles in size. Tip: A warm oven (turned off) or a sunny window is a great spot to let the dough rise.

Once the dough has risen, punch it down to release the air. Divide the dough into 8 equal pieces and roll each piece into a ball. On a lightly floured surface, roll out each ball into an oval or round shape, about ¼ inch thick. Tip: If the dough is sticky, lightly flour your rolling pin and surface.

Heat a large skillet or griddle over medium-high heat. Once hot, place a rolled-out dough onto the skillet. Cook for about 1-2 minutes until bubbles form on the surface and the bottom is golden brown. Flip and cook the other side for another 1-2 minutes. Repeat with the remaining dough pieces. Tip: Keep the skillet hot to get those beautiful charred spots on the Naan.

Once cooked, brush each Naan with melted butter and garnish with chopped fresh cilantro if desired. Serve the Naan warm and enjoy with your favorite dishes. Tip: If you prefer, you can use ghee instead of butter for a more traditional flavor.

How To Serve

Naan is incredibly versatile and pairs perfectly with so many dishes. Here are some great ideas to serve with Naan:

Butter Chicken

Chicken Tikka Masala

Garlic Butter Shrimp

Vegetable Biryani

More Delicious Bread Recipes

• No Knead Olive Bread
• Honey Beer Bread
• Focaccia Bread
• Amish White Bread
• Roti/Chapati (Indian Flat Bread)

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Naan

Naan is a soft and fluffy flatbread that’s perfect for scooping up your favorite curries, dipping into sauces, or enjoying on its own. Made with simple ingredients, this homemade Naan is brushed with melted butter and can be garnished with fresh cilantro for extra flavor.

Course Bread, Side Dish

Cuisine Indian

Prep Time 20 minutes minutes

Cook Time 32 minutes minutes

Rising Time 1 hour hour

Total Time 1 hour hour 52 minutes minutes

Servings 8

Calories 207kcal

Author Joanna Cismaru

Ingredients

• 2 teaspoons active dry yeast
• 1 teaspoon sugar
• ½ cup warm water
• 2 ½ cups all-purpose flour
• ¼ cup plain yogurt
• 2 tablespoons olive oil
• 1 teaspoon salt
• 2 tablespoons butter melted, for brushing
• fresh cilantro chopped (optional, for garnish)

US Customary – Metric

Instructions

• In a small bowl, combine the active dry yeast, sugar, and warm water. Stir gently and let it sit for about 5-10 minutes, or until the mixture becomes frothy.
• In the bowl of your stand mixer, combine the flour and salt. Add the yogurt and olive oil, and then pour in the yeast mixture. Attach the dough hook to your stand mixer. Mix on low speed until a dough forms. Increase the mixer speed to medium and knead for 5-7 minutes, until the dough is smooth and elastic.
• Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until it doubles in size.
• Once the dough has risen, punch it down to release the air. Divide the dough into 8 equal pieces and roll each piece into a ball.
• On a lightly floured surface, roll out each ball of dough into an oval or round shape, about ¼ inch thick.
• Heat a large skillet or griddle over medium-high heat. Once hot, place a rolled-out dough onto the skillet. Cook for about 1-2 minutes, until bubbles form on the surface and the bottom is golden brown. Flip and cook the other side for another 1-2 minutes. Repeat with the remaining dough pieces.
• Brush the cooked naan with melted butter and garnish with chopped fresh cilantro if desired. Serve warm.

Notes

1. Use warm water (around 110°F/43°C) to activate the yeast for the best rise.
2. Knead the dough until smooth and elastic to achieve a soft, chewy texture.
3. Let the dough rise in a warm spot for about an hour, or until it doubles in size.
4. For a traditional touch, brush the Naan with ghee instead of butter.
5. Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.

Nutrition

Serving: 1serving | Calories: 207kcal | Carbohydrates: 31g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 319mg | Potassium: 62mg | Fiber: 1g | Sugar: 1g | Vitamin A: 95IU | Vitamin C: 0.04mg | Calcium: 17mg | Iron: 2mg

The post Naan appeared first on Craving Home Cooked.

Creamy, tangy, and just sweet enough—this Hawaiian Macaroni Salad is everything you’d expect from a classic island-style side dish. Tender elbow macaroni meets a dreamy mayo-based dressing, crisp veggies, and just the right amount of zing. Perfect for potlucks, BBQs, or frankly, just because!

Before You Start

Macaroni – Soft Pasta = Better Salad

I always cook the macaroni slightly softer than usual—about a minute or two past al dente. After making this salad dozens of ways, I’ve learned this is key to creating a perfectly creamy texture.

Dressing – Why Mayo Matters

I highly recommend Best Foods or Hellmann’s mayo. I’ve tested countless mayonnaise brands over the years, and nothing beats these two for achieving that classic, creamy Hawaiian taste.

Always toss the hot pasta with apple cider vinegar first. This small trick makes a huge difference—the pasta absorbs the flavor deeply.

Veggies – Expert Texture Tips

Finely grate your carrot; after experimenting for years, I find finely grated carrot blends seamlessly and gives subtle sweetness.

Celery is optional, but highly recommended—I personally add it for a perfect crunch balance.

• Bring salted water to a rolling boil, cook elbow macaroni until soft (1-2 minutes past al dente).
• Drain the macaroni well—don’t rinse!
• Sprinkle apple cider vinegar onto hot pasta, toss evenly, then let it cool for about 10 minutes. (This is your secret step to flavor-packed pasta.)

• Whisk together mayonnaise, whole milk, sugar, salt, and pepper until smooth. Adjust seasoning as you like—I taste it at this point (no shame!).

• Combine cooled pasta with carrots, celery, and onions. Pour dressing over and stir thoroughly.
• Salad too thick or dry? Add an extra splash of milk or mayo.
• Cover and refrigerate at least 2 hours. Overnight is even better—the flavors meld beautifully.
• Before serving, give your salad a good stir and adjust seasoning. Top with sliced green onions if you’re feeling fancy.

How To Serve

This macaroni salad pairs amazingly with BBQ, grilled meats, or Hawaiian classics like my favorite Huli Huli Chicken. But honestly, you could eat it fright from the fridge, it’s that good!

Huli Huli Chicken

Parmesan Crusted Pork Chops

Slow Cooker Sausage and Peppers

Slow Cooker Ribs

Try These Salads Next

• Macaroni Salad
• Cobb Salad
• Greek Salad
• Shrimp Avocado Salad
• Chickpea Salad

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Hawaiian Macaroni Salad

Creamy, tangy, and just a little sweet, this classic Hawaiian Macaroni Salad is the ultimate side dish for potlucks, BBQs, or family dinners. Quick, easy, and always a crowd favorite!

Course Salad, Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 8

Calories 615kcal

Author Joanna Cismaru

Ingredients

• 1 pound elbow macaroni
• 2 cups mayonnaise preferably Best Foods or Hellmann's
• ½ cup whole milk
• ¼ cup apple cider vinegar
• 1 tablespoon granulated sugar
• 1 medium carrot peeled and finely grated
• ½ cup celery finely chopped, optional
• ¼ cup onion finely chopped
• salt and pepper to taste
• 2 green onions sliced thinly, for garnish, optional

US Customary – Metric

Instructions

• Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to the package instructions until the pasta is very soft, about 1–2 minutes longer than al dente.
• Drain the macaroni thoroughly. Do not rinse the pasta; instead, return it to the pot or place it in a large mixing bowl. While the macaroni is still hot, sprinkle the apple cider vinegar over the pasta. Toss to evenly coat. Allow the macaroni to cool for about 10 minutes.
• In a separate bowl, whisk together the mayonnaise, whole milk, and granulated sugar until smooth. Season with salt and freshly ground black pepper to taste.
• Once the macaroni has cooled slightly, stir in the grated carrots, chopped celery (if using), and chopped onion. Pour the dressing over the macaroni mixture. Mix thoroughly to ensure everything is well combined and the macaroni is fully coated.
• If the salad seems too dry, you can add a bit more milk or mayonnaise to reach your desired consistency. Cover the bowl with plastic wrap. Refrigerate for at least 2 hours, or overnight for best results.
• Before serving, give the macaroni salad a good stir. Taste and adjust seasoning with additional salt and pepper if needed. Garnish with sliced green onions if desired. Serve cold alongside your favorite dishes.

Notes

1. Pasta: Cook your macaroni a bit softer than al dente—it might feel strange at first, but after making this salad countless times, I promise softer pasta absorbs the dressing better and makes it authentically creamy.
2. Mayonnaise: highly recommend using Best Foods or Hellmann’s mayonnaise. It has the ideal mild flavor and creaminess that perfectly matches authentic Hawaiian macaroni salad. Trust me, mayo choice makes all the difference!
3. Vinegar Trick: Sprinkling apple cider vinegar on the pasta while it’s still hot ensures the flavor absorbs deeply. Don’t skip this step—it’s the secret I learned from Hawaiian cooks and truly elevates the salad.
4. Make ahead: The salad actually tastes even better made the night before, allowing flavors to meld beautifully. It might thicken up overnight—no problem, just stir in a splash of extra milk or mayo before serving.
5. Storage: Keeps perfectly covered in the fridge for up to 4 days.

Nutrition

Serving: 1serving | Calories: 615kcal | Carbohydrates: 47g | Protein: 9g | Fat: 43g | Saturated Fat: 7g | Polyunsaturated Fat: 25g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 25mg | Sodium: 376mg | Potassium: 222mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1393IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 1mg

The post Hawaiian Macaroni Salad appeared first on Craving Home Cooked.

Cheesy Potato Casserole – Comfort food at its finest! This easy casserole is loaded with potatoes smothered in a flavorful, creamy sauce and 2 kinds of cheese.

This cheesy potato casserole is pure comfort food, easy to prepare ahead of time, and will feed a crowd of people! Using simple ingredients from your pantry to make a quick, easy, super flavorful and creamy sauce.

Don’t forget the two kinds of cheese! Bold cheddar and smooth mozzarella are combined to make one incredibly cheesy and comforting casserole. What sets this casserole apart from the others, the crushed chip topping! My mouth is already watering, so let’s start cooking!

Ingredients You’ll Need

• Sour Cream – Can be substituted with plain greek yogurt.
• Soup – Condensed cream of chicken soup, or condensed cheddar soup.
• Butter – I used unsalted, melted.
• Milk – Use your preference!
• Garlic & Onion Powder – To taste.
• Salt & Pepper – To taste.
• Potatoes – Yukon gold potatoes, peeled and shredded on a grater or use a 32 oz bag of frozen hashbrowns.
• Cheese – I used cheddar and mozzarella cheese, shredded.
• Potato Chips – Plain potato chips, crushed for topping.

1. Preheat Oven – Preheat the oven to 350°F and grease a 9×13″ casserole dish with cooking spray.
2. Mix Sauce – Whisk the sour cream, condensed soup, 1/4 cup of the butter, milk, garlic powder, onion powder, salt, and pepper together in a large bowl.
3. Add Ingredients – Add the potatoes or frozen hash browns to the bowl, first making sure any lumps are broken up. Add the cheeses to the bowl as well and toss everything well to coat.
4. Finish & Bake – Dump the mixture into the prepared casserole dish. Toss the crushed potato chips with the remaining 1/4 cup melted butter and sprinkle to coat the top of the casserole. Bake for 40-50 minutes or until it bubbles and browned.

Can I make this in advance?

Fridge

As with most casseroles, this cheesy potato casserole is perfect to make ahead of time! Just assemble the casserole, leaving off the crushed chips, cover with foil and refrigerate 1-2 days. When you’re ready to bake, don’t forget to add the crushed chip topping and you’re set!

Freezer

You can also freeze your casserole, reiterating *don’t add the topping*.  Cover tightly with heavy duty aluminum foil (you might want to have 2 layers of foil) and freeze for about 2-3 months.

How to serve

This casserole is the perfect indulgent comfort food! Serve as a side dish or as a whole meal for breakfast, brunch or dinner!

What else can I add to my casserole?

If you want to beef up this casserole and make it even more comforting, try these options!

• Bacon
• Ham
• Onions
• Bell Peppers
• Hot sauce or Red Pepper Flakes
• Jalapenos
• Broccoli
• Sausage

Just to name a few! You can throw in whatever you’d like into this casserole to make it your own!

How to store leftover casserole

Store leftover casserole tightly covered, or sealed in an airtight container in the fridge for up to 5 days.

Did you like this casserole recipe? Try these!

• Breakfast Casserole
• Potatoes Au Gratin
• Green Bean Casserole From Scratch
• Chicken Enchilada Rice Casserole
• Tuna Noodle Casserole
• Chicken Alfredo Bake
• No Peek Chicken and Rice Casserole
• Shepherd’s Pie
• One Pot Cheesy Chicken Broccoli Rice Casserole
• One Pot Meatballs and Potatoes

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Cheesy Potato Casserole

Cheesy Potato Casserole – Comfort food at its finest! This easy casserole is loaded with potatoes smothered in a flavorful, creamy sauce and 2 kinds of cheese.

Course Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 9

Calories 492kcal

Author Joanna Cismaru

Equipment

• 9×13-inch Casserole Dish

Ingredients

• 2 cups sour cream
• 10 ounce condensed cream of chicken soup (1 can) or condensed cheddar soup
• ½ cup butter unsalted, melted
• ¼ cup milk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ¼ teaspoon salt or to taste
• ½ teaspoon pepper or to taste
• 2 pounds potatoes such as Yukon Gold, peeled and shredded on a grater. Or use a 32 oz bag of frozen hashbrowns.
• 2 cups cheddar cheese shredded
• ½ cup mozzarella cheese shredded
• 2 cups potato chips plain, crushed

US Customary – Metric

Instructions

• Preheat the oven to 350℉ and grease a 9×13" casserole dish with cooking spray.
• Whisk the sour cream, condensed soup, ¼ cup of the butter, milk, garlic powder, onion powder, salt, and pepper together in a large bowl.
• Add the potatoes or hashbrowns to the bowl along with the cheeses. Toss everything well to coat.
• Dump the mixture into the prepared casserole dish. Toss the crushed potato chips with the remaining ¼ cup melted butter and sprinkle to coat the top of the casserole. Bake for 40-50 minutes or until it bubbles and browned.

Notes

1. If using frozen hashbrowns check the casserole after 45 minutes.
2. Store leftover casserole tightly covered, or sealed in an airtight container in the fridge for up to 5 days.

Nutrition

Serving: 1serving | Calories: 492kcal | Carbohydrates: 35g | Protein: 13g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 78mg | Sodium: 721mg | Potassium: 821mg | Fiber: 3g | Sugar: 2g | Vitamin A: 850IU | Vitamin C: 24mg | Calcium: 315mg | Iron: 2mg

The post Cheesy Potato Casserole appeared first on Craving Home Cooked.

This Greek Salad is a refreshing blend of tomatoes, crisp cucumbers, and tangy feta cheese. Drizzled with extra-virgin olive oil and red wine vinegar, it’s a quick and delicious way to bring the flavors of the Mediterranean to your table.

Ingredients You’ll Need

• Tomatoes: Use ripe, juicy tomatoes for the best flavor. Any small to medium ripe tomatoes will work here, and as always, fresh, in-season tomatoes will elevate the salad.
• English cucumber: Slice into half-moons for a crisp texture. Persian cucumbers are a good substitute.
• Green bell pepper: Traditional in Greek salads, but feel free to use a sweeter red bell pepper if you prefer.
• Red onion: Cut into thin slices for a sharp, savory bite.
• Kalamata olives: Use whole, pitted olives for convenience and that classic briny flavor.
• Extra-virgin olive oil: This will be the main ingredient for your dressing, so I strongly recommend using a high-quality olive oil for the best taste.
• Red wine vinegar: Adds a tangy kick to the salad. Lemon juice is a good alternative if you want a different tang.
• Dried oregano: Sometimes tossed with the salad, sometimes sprinkled on top. Fresh oregano works too for a more intense flavor.
• Salt and pepper: Essential for bringing out all the flavors. Go light on the salt initially, since feta is usually pretty salty, and you can always add more.
• Feta cheese: Always in a large chunk, preferably made from sheep’s milk, for that creamy, tangy goodness.
• Fresh oregano or parsley: For garnish. Either herb will add a fresh, herbal touch to your salad.

In a large bowl, combine 4 large chopped tomatoes, 1 sliced English cucumber, 1 thinly sliced green bell pepper, 1 thinly sliced red onion, and ½ cup Kalamata olives. Toss them together gently.

Drizzle ¼ cup extra-virgin olive oil and 1 tablespoon red wine vinegar over the mixed vegetables. Sprinkle with 1 teaspoon dried oregano, and add salt and pepper to taste. Gently toss to coat all the ingredients with the dressing.

• Tip: Use high-quality olive oil for a richer, more flavorful dressing.

Traditionally, Greek salad is served with a whole block of feta cheese on top, so place a block of feta cheese (about 7 ounces) on top of the salad. Drizzle a little more olive oil over the feta and sprinkle with a pinch of dried oregano.

• Tip: Using a block of feta rather than crumbled feta gives a better texture and flavor.

Garnish the salad with fresh oregano or parsley if desired. Serve immediately.

• Tip: Chill the salad in the refrigerator for about 15 minutes before serving to let the flavors meld together.

More Delicious Salads

• Cobb Salad
• Easy Coleslaw Recipe
• Kale And Brussels Sprouts Salad
• Cucumber Avocado Salad
• Detox Salad
• Avocado Chicken Salad

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Greek Salad

Greek Salad is a refreshing mix of juicy tomatoes, crisp cucumbers, and tangy feta cheese. Tossed with Kalamata olives and a simple olive oil and red wine vinegar dressing, it's a perfect side dish for any meal.

Course Salad, Side Dish

Cuisine Greek, Mediterranean

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Chill Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 338kcal

Author Joanna Cismaru

Ingredients

• 4 large tomatoes chopped
• 1 English cucumber sliced into half-moons
• 1 medium green bell pepper thinly sliced
• 1 medium red onion thinly sliced
• ½ cup Kalamata olives
• ¼ cup extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• salt and pepper to taste
• 1 block feta cheese about 7 ounces
• fresh oregano or parsley for garnish

US Customary – Metric

Instructions

• In a large bowl, combine the chopped tomatoes, cucumber, green bell pepper, red onion, and Kalamata olives.
  
• Drizzle the extra-virgin olive oil and red wine vinegar over the vegetables. Sprinkle with dried oregano, salt, and pepper to taste. Gently toss to combine.
  
• Place the block of feta cheese on top of the salad. Drizzle a little more olive oil over the feta and sprinkle with a pinch of dried oregano.
  
• Garnish with fresh oregano or parsley if desired. Serve immediately.

Notes

• Use ripe, in-season tomatoes for the best flavor.
• Chill the salad for 15 minutes before serving to let the flavors meld together.
• Keep the feta cheese in a whole block for a more authentic presentation.
• Store leftover salad in an airtight container in the refrigerator for up to 2 days.
• Avoid freezing the salad as the fresh vegetables will lose their texture.

Nutrition

Serving: 1serving | Calories: 338kcal | Carbohydrates: 17g | Protein: 10g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 44mg | Sodium: 842mg | Potassium: 680mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1990IU | Vitamin C: 53mg | Calcium: 301mg | Iron: 2mg

The post Greek Salad appeared first on Craving Home Cooked.

This Cheesy Tomato Basil Orzo is an easy-to-prepare 30 minute dish, perfect for a quick weeknight treat or a cozy meal with loved ones. It combines tender orzo pasta soaked in a rich tomato sauce with mozzarella and sharp Parmesan, and a generous helping of fresh basil.

Quick And Easy Cheesy Tomato Basil Orzo

I’ve always been drawn to the magic of transforming simple ingredients into something spectacular. This Cheesy Tomato Basil Orzo is a prime example of my culinary philosophy: making comfort food easy and delightful. With just a handful of ingredients like creamy mozzarella, sharp Parmesan, and fresh basil, this dish packs a punch of flavor that’s both comforting and impressively satisfying.

Over the years, I’ve tweaked and perfected this recipe, experimenting with different cheeses and adjusting the amount of basil to get it just right. Orzo has always been one of my favorite pastas to work with, though I find it’s often under-utilized in home kitchens.

Trust me when I say, whether you’re cooking for yourself on a quiet evening or entertaining friends, this orzo will steal the show. It’s quick enough for a weeknight meal yet fancy enough for company. Each bite is creamy, cheesy, and bursting with the fresh flavor of tomatoes and basil, making it a guaranteed crowd-pleaser.

• Olive oil: You’ll need some good quality olive oil to sauté your onion and garlic. Feel free to sub with any neutral oil if you need to.
• Onion and garlic: Any white or yellow onion will do, plus feel free to add lots of garlic for that punch of flavor.
• Orzo: This rice-shaped pasta soaks up flavors wonderfully. You could swap it with small pasta shapes like ditalini or even rice in a pinch.
• Vegetable broth: Opt for low sodium or no sodium vegetable broth if possible. Chicken broth works well too, if you prefer.
• Diced tomatoes: For a juicy, tangy element to the dish. You can also use fresh chopped tomatoes when they’re in season.
• Mozzarella cheese: Melts into creamy, gooey goodness. You could try using provolone cheese or fontina as well.
• Parmesan cheese: For that sharp, salty hit. Grana Padano or Asiago are great substitutes.
• Heavy cream: To enrich the sauce, making it luxuriously creamy. A dollop of full-fat Greek yogurt could substitute in a pinch.
• Fresh basil: For a fresh, peppery lift. You could sub it with some fresh spinach if you wish.
• Salt and pepper: Season to taste.

Sauté Aromatic and Toast the Orzo

Begin by heating the olive oil in a large skillet over medium heat. Once hot, add the finely chopped onion and minced garlic, sautéing them until the onion becomes translucent and the garlic get aromatic. Next, stir in the orzo. Toast it for 2-3 minutes until it turns slightly golden.

Add Liquids and Simmer

Pour the vegetable broth into the skillet along with the entire can of diced tomatoes, juice included. Bring everything to a boil, then lower the heat to maintain a gentle simmer. Let the orzo cook uncovered, stirring occasionally. This usually takes about 10-12 minutes, or until most of the broth is absorbed and the orzo is tender yet firm to the bite.

Make it Creamy

Once the orzo is cooked, reduce the heat to low. Stir in the heavy cream, followed by the shredded mozzarella and grated Parmesan cheese. Continue stirring until the cheeses melt into the orzo, creating a creamy, cohesive sauce.

Finally, fold in the freshly chopped basil and season with salt and pepper to taste. If you’re adding spinach, cook for another 1 or 2 minutes until the spinach starts to wilt.

How To Serve

This Cheesy Tomato Basil Orzo pairs beautifully with a variety of dishes. Here are some ideas that I love to serve alongside this orzo:

Bacon Wrapped Chicken Breast

How To Steam Broccoli

Turkey Meatballs

Baked Lemon Butter Cod

Common Questions

Storage

To store the Cheesy Tomato Basil Orzo, place any leftovers in an airtight container and refrigerate for up to 3-4 days. You can also freeze it. First cool it completely, transfer it to a freezer-safe container, and freeze for up to 2 months. When you’re ready to enjoy, thaw in the refrigerator overnight and reheat gently on the stove, adding a splash of broth or water to maintain its creamy texture.

Discover More Pasta Recipes

• Cheesesteak Pasta
• Taco Spaghetti
• Beef Stroganoff Casserole
• Chicken Kiev Pasta
• Baked Ravioli

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Cheesy Tomato Basil Orzo

Cheesy Tomato Basil Orzo is a creamy, comforting pasta dish that combines the rich flavors of mozzarella and Parmesan with the fresh zest of basil and tomatoes. Perfect for a quick dinner or a cozy side dish.

Course Dinner, Lunch, Side Dish

Cuisine American, Italian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 477kcal

Author Joanna Cismaru

Equipment

• Nonstick Frying Pan Skillet (9.5 Inch)

Ingredients

• 2 tablespoons olive oil
• 1 large onion finely chopped
• 3 cloves garlic minced
• 1 cup orzo uncooked
• 2 cups vegetable broth low sodium
• 14.5 ounces diced tomatoes 1 can
• 1 cup mozzarella cheese shredded
• ½ cup Parmesan cheese grated
• ½ cup heavy cream
• ¼ cup fresh basil chopped
• salt and pepper to taste

US Customary – Metric

Instructions

• In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent and the garlic is fragrant.
• Add the orzo to the skillet and toast for 2-3 minutes until slightly golden, stirring frequently.
• Pour in the vegetable broth and add the entire can of diced tomatoes with their juice. Bring the mixture to a boil, then reduce the heat to a simmer.
• Let the orzo cook, uncovered, stirring occasionally, for about 10-12 minutes, or until most of the liquid is absorbed and the orzo is al dente.
• Reduce the heat to low. Stir in the heavy cream, then add the shredded mozzarella and grated Parmesan cheese. Stir until the cheese is melted and the sauce is creamy.
• Mix in the fresh chopped basil. Season with salt and pepper to taste.
• Remove from heat and serve the orzo hot, garnished with extra basil or cheese if desired.

Notes

1. Cheese Options: Feel free to try different cheeses such as provolone or gouda for a twist on the flavor.
2. Pasta Alternatives: Substitute orzo with other small pasta shapes or even quinoa for a gluten-free option.
3. Enhance with Protein: Add cooked chicken, shrimp, or sausage to turn this side dish into a hearty main course.
4. Fresh Tomatoes: If using fresh tomatoes instead of canned, you may need to adjust the amount of broth to achieve the desired sauce consistency.

Nutrition

Serving: 1serving | Calories: 477kcal | Carbohydrates: 40g | Protein: 18g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 64mg | Sodium: 1005mg | Potassium: 406mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1175IU | Vitamin C: 13mg | Calcium: 364mg | Iron: 2mg

The post Cheesy Tomato Basil Orzo appeared first on Craving Home Cooked.

Sweet, tart, and savory, this easy Apple Walnut Salad is incredible! With crisp fresh apples, complemented by the crunch of walnuts and the creamy richness of blue cheese, it strikes the perfect balance of taste and texture! 

Easy Apple Walnut Salad Recipe

My apple walnut salad isn’t your average greens ensemble! Crisp apples bring a refreshing sweetness, walnuts add a satisfying crunch, creamy blue cheese adds a touch of richness, and dried cranberries provide a tart pop. Drizzled with a simple yet delicious balsamic vinaigrette, this salad makes a satisfying side or main topped with some shredded chicken or salmon.

Salad

• Mixed Greens: I used a blend of spinach, arugula, and romaine for a variety of textures and flavors, but you can use any combination of greens you like.
• Apples: Sliced apples add a juicy freshness to each bite. Some good choices include Honeycrisp and Granny Smith apples.
• Walnuts: Provide a nutty crunch and layer of richness. You an use pecans or almonds as substitutes.
• Blue Cheese: Brings a bold and tangy flavor. Feta or goat cheese are excellent alternatives for a milder taste.
• Dried Cranberries: They add a hint of tart sweetness and a pop of color.

Dressing

• Olive Oil: Serves as the base for the dressing, providing a smooth texture and subtle flavor.
• Balsamic Vinegar: Adds a sweet and tangy flavor to the dressing. 
• Dijon Mustard: Gives the dressing a touch of spicy depth and helps it to emulsify. 
• Honey: Balances the acidity in the dressing with a bit of natural sweetness.
• Salt and Black Pepper: Essential for seasoning and enhancing the overall flavor.

One of the best things about this salad is how easy it is to prepare. It requires no cooking, just simple chopping and mixing, making it an ideal choice for busy days.

Make The Dressing

Start by whisking together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper in a small bowl. It’s important to whisk until the dressing binds together.

Combine The Salad Ingredients

Next, add the mixed greens, sliced apples, chopped walnuts, crumbled blue cheese, and dried cranberries to a large bowl. Then drizzle the salad dressing over the mixture and toss until all the ingredients are well coated. 

Serve And Enjoy

Once tossed, serve the apple walnut salad immediately either as a standalone dish or paired with a juicy baked chicken breast if you like!

Storage

This apple walnut salad is best enjoyed fresh. However, if you need to store it, keep the dressing separate from the salad ingredients. Then store the salad in an airtight container in the refrigerator for up to 2 days. The dressing can be stored in a separate container in the fridge for up to a week.

Discover More Delicious Salads

• Easy Coleslaw Recipe
• Kale And Brussels Sprouts Salad
• Spring Pea Salad
• Cucumber Avocado Salad
• Fattoush Salad
• Cobb Salad
• Chinese Chicken Salad

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Apple Walnut Salad

This Apple Walnut Salad is a fresh, vibrant dish that's as nutritious as it is flavorful. It's a delightful blend of crisp apples, earthy walnuts, tangy blue cheese, and sweet dried cranberries, all nestled on a bed of mixed greens like spinach, arugula, and romaine. The homemade dressing is a simple mix of olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper. This dressing adds just the right amount of zing and sweetness, perfectly complementing the salad's ingredients.

Course Lunch, Salad, Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Total Time 10 minutes minutes

Servings 4

Calories 338kcal

Author Joanna Cismaru

Ingredients

• 6 cups mixed greens like spinach, arugula and romaine
• 2 medium apples sliced, such as honeycrisp or granny smith
• ½ cup walnuts chopped
• ½ cup blue cheese crumbled
• ¼ cup dried cranberries

Dressing

• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• salt and pepper to taste

US Customary – Metric

Instructions

• In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey (or maple syrup), salt, and pepper until well combined.
• In a large bowl, combine the mixed greens, sliced apples, chopped walnuts, crumbled cheese, and dried cranberries. Drizzle the dressing over the salad and toss until everything is well coated.
• Serve the salad immediately as a refreshing side dish, or top it with grilled chicken or roasted veggies for a complete meal.

Notes

1. Apple Selection: Choose crisp apples like Honeycrisp or Granny Smith for a nice crunch and balanced sweetness.
2. Cheese Alternative: If blue cheese isn’t to your liking, try feta or goat cheese for a milder flavor.
3. Walnut Toasting: For added flavor, lightly toast the walnuts in a dry pan before adding them to the salad.
4. Dressing Variation: Feel free to substitute honey with maple syrup in the dressing for a different sweet note.
5. Storage Tip: If not serving immediately, add the dressing just before serving to keep the greens crisp.
6. Protein Addition: Top with grilled chicken, shrimp, or tofu for a complete, protein-packed meal.

Nutrition

Serving: 1serving | Calories: 338kcal | Carbohydrates: 25g | Protein: 7g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 10g | Cholesterol: 13mg | Sodium: 226mg | Potassium: 319mg | Fiber: 4g | Sugar: 17g | Vitamin A: 863IU | Vitamin C: 18mg | Calcium: 119mg | Iron: 1mg

The post Apple Walnut Salad appeared first on Craving Home Cooked.

This easy homemade Crockpot Mac And Cheese recipe is where delicious comfort food meets convenience! Perfect for family dinners, potlucks, or special occasions, it’s a cheesy favorite that is always a hit!

Easy Crockpot Mac And Cheese

My crockpot mac and cheese is creamy, cheesy goodness at its finest, effortlessly prepared in your slow cooker! Crafted with a combination of sharp cheddar and cream cheese, it creates a depth of flavor with a creamy texture that perfectly clings to every tender elbow macaroni. Best of all, it practically cooks itself, leaving you free to relax.

• Elbow Macaroni: These pasta tubes hold their shape beautifully and soak up the creamy cheese sauce without getting mushy.
• Sharp Cheddar Cheese: Its aged sharpness gives the creamy sauce a delicious flavor. 
• Milk: A combination of whole milk and evaporated milk thin the sauce out and add to its texture. 
• Cream Cheese: It adds a touch of acidity and helps thicken the sauce for a truly decadent texture.
• Seasonings: Salt and black pepper enhance the overall flavor. 
• Spices: Paprika and garlic powder work their magic in the background, adding a hint of savory complexity.

Just like my one pot spaghetti, this slow cooker mac and cheese is a kid-friendly dish that is a breeze to make! With simple steps and basic ingredients, it’s the perfect family meal without the fuss.

Assemble The Dish

To begin, lightly spray the inside of your crockpot with nonstick cooking spray. This little trick ensures that your mac and cheese will slide out easily when done and makes cleanup quick.

Next, place the uncooked elbow macaroni in an even layer on the bottom of your crockpot. Then add the shredded sharp cheddar cheese followed by the whole milk, evaporated milk, cream cheese, salt, black pepper, paprika, and garlic powder, and stir everything together to combine.

Cook And Serve 

Now, put the lid on the crockpot, set it to low, and let it cook for 1.5 to 2 hours. When ready, stir your crockpot mac and cheese one more time and add a little milk if it seems too thick. Then serve it as the main course with some side dishes or alongside some crispy fish sticks or a juicy air fryer steak.

Serve This With

Baked Chicken Thighs

Instant Pot Pork Carnitas

Creamy Herb Chicken

Air Fryer Salmon

Storage

You can store leftover crockpot mac and cheese in an airtight container in the refrigerator for up to 3 days. Then reheat it gently in the microwave or on the stovetop, adding a splash of milk or heavy cream if needed to maintain creaminess. 

You can also freeze leftovers for up to 3 months and let them thaw overnight in the refrigerator before reheating. Just keep in mind that freezing will alter the texture. 

Discover More Delicious Crockpot Recipes

• Crockpot Chicken And Potatoes
• Slow Cooker Chocolate Candy
• Crockpot Crack Chicken
• Slow Cooker Pork Chops
• Slow Cooker Sausage And Peppers
• Crockpot Steak And Gravy

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Crockpot Mac And Cheese

This Crockpot Mac and Cheese is the ultimate comfort food, perfect for any day of the week. It's delightfully creamy and packed with a rich, cheesy flavor that's sure to please. Ideal for family dinners or potlucks, this dish is a crowd-pleaser that's as easy to make as it is to love.

Course Dinner, Side Dish

Cuisine American

Prep Time 20 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 20 minutes minutes

Servings 8

Calories 644kcal

Author Joanna Cismaru

Equipment

• Crock-Pot 7-Quart Oval Manual Slow Cooker

Ingredients

• 16 ounces elbow macaroni
• 4 cups sharp cheddar cheese shredded
• 1 cup whole milk
• 2 cup evaporated milk
• 8 ounces cream cheese cubed
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon paprika
• ¼ teaspoon garlic powder

US Customary – Metric

Instructions

• Begin by lightly spraying the interior of the crockpot with non-stick cooking spray. This ensures that your finished mac and cheese can be served with ease, and it facilitates simpler cleanup.
• To the crockpot, add the uncooked elbow macaroni evenly across the base, followed by the shredded cheddar, whole milk, evaporated milk, cream cheese, salt, black pepper, paprika and garlic powder.
• Gently toss all the ingredients together.
• Place the lid on the crockpot. Set it to low and let it do its thing for 1.5 to 2 hours.
• When time's up, give it one last good stir. If it's thicker than you like, a splash of milk will fix it right up. Serve warm.

Notes

1. Cheese Tips: For the best flavor and texture, shred your cheddar cheese from a block rather than buying pre-shredded cheese.
2. Milk Matters: I recommend using whole milk and evaporated milk for their richness, but you can substitute with lower-fat options if preferred.
3. Spice It Up: In this recipe I use basic spices like garlic powder, paprika, salt, and pepper. Feel free to adjust these to taste, or add in other favorites like mustard powder or onion powder for an extra flavor kick.
4. Stirring Strategy: Halfway through the cooking time, give the mac and cheese a good stir. This helps to ensure even cooking and prevents any pasta from sticking to the bottom of the crockpot.

Nutrition

Serving: 1serving | Calories: 644kcal | Carbohydrates: 53g | Protein: 28g | Fat: 36g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 107mg | Sodium: 686mg | Potassium: 447mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1178IU | Vitamin C: 1mg | Calcium: 641mg | Iron: 1mg

The post Crockpot Mac And Cheese appeared first on Craving Home Cooked.

Elevate all your favorite dishes with this rich and creamy Mushroom Gravy! With garlic-infused fresh, earthy mushrooms and a buttery base, this culinary masterpiece will take your meals from ordinary to extraordinary with just one ladle!

Mushroom Gravy Recipe

When it comes to comfort food, a rich and flavorful gravy can transform a bland dish into an unforgettable culinary experience. And this mushroom gravy is no exception. Crafted with the perfect combination of fresh mushrooms, aromatics, rich butter, and a touch of heavy cream, it boasts an incredible depth of flavor and creamy texture. Whether you want to drizzle it over mashed potatoes or smother your pot roast, this recipe is a must-try.

• White Mushrooms: Adds delicious umami flavor and a meaty texture. I used white button mushrooms but for variation, you can any type of mushrooms you like such as shitake or cremini mushrooms.
• Butter: Provides a rich and creamy base for the gravy. I always cook with unsalted butter to control the saltiness.
• Onion: Gives the gravy a subtle sweetness and depth of flavor and texture. 
• Garlic: Freshly minced garlic, infuses the gravy with a wonderful aromatic taste. 
• All-Purpose Flour: Acts as a thickening agent. For a gluten-free option, you can use a gluten-free flour blend.
• Vegetable Broth: Forms the savory liquid foundation. You can also use beef broth or chicken broth if you prefer. 
• Thyme: Adds a fragrant herbaceous note. You can experiment with other fresh herbs like rosemary or sage for a different taste.
• Salt and Pepper: These seasonings are essential for enhancing all the different flavors. 
• Heavy Cream: Makes the gravy creamier and helps it to thicken up a bit.

Making homemade gravy is really simple and well worth the effort. This recipe is a quick and easy way to dress up all your favorite roasted meats and side dishes.

Saute The Mushrooms And Aromatics

Begin by melting the unsalted butter over medium-high heat in a large saucepan. Then add the sliced mushrooms and saute them for about 10 minutes until most of the moisture has evaporated and they are golden brown. Next, add the diced onions and minced garlic to the pan and cook the mixture for about 5 minutes until the onion is soft and translucent. 

Add The Flour

After sautéing the veggies, stir the flour into the mushrooms until evenly coated. Then cook the veggies for a couple more minutes to remove the raw flour taste. 

Add The Broth

Next, slowly whisk the vegetable broth into the mushroom mixture. It’s important to do this step gradually to prevent any lumps from forming. Then bring the mixture to a simmer and let it cook for about 10 minutes until the gravy thickens.  

Season The Gravy

Once the mixture thickens up into a gravy, stir in the thyme. Then give it a taste and season it with salt and black pepper as needed. Now, add the heavy cream to make it creamier. Finally, let it cook for another 2 minutes and then remove it from the heat.

Serve And Enjoy

When ready, transfer it to a serving dish. Then serve your homemade mushroom gravy with a roast chicken and some oven roasted potatoes if you like!

Serve With

Mashed Potatoes

Easy Meatloaf Recipe

Roast Turkey

Roast Leg Of Lamb

Storage

You can store leftover mushroom gravy in the fridge in an airtight container for up to 4 days. Then reheat it gently over low heat on the stove or in the microwave, stirring it frequently. You can also freeze leftovers for up to 3 months. 

Discover More Delicious Mushroom Recipes

• Mushroom Pasta
• Mushroom Rice
• Condensed Cream Of Mushroom Soup
• Skillet Chicken and Mushrooms
• Mushroom Pork Chops
• Mushroom Risotto
• Stuffed Mushrooms

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Mushroom Gravy

This Mushroom Gravy is a rich, velvety treat that transforms any dish into a gourmet experience. Packed with earthy white mushrooms, aromatic onions, and a touch of fresh thyme, this gravy is the ultimate sidekick for your mains and more.

Course Sauce, Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8

Calories 99kcal

Author Joanna Cismaru

Ingredients

• 1 pound white mushrooms cleaned and sliced
• 4 tablespoons butter unsalted
• 1 small onion finely diced
• 2 cloves garlic minced
• ¼ cup all-purpose flour
• 3 cups vegetable broth low sodium
• 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
• salt and pepper to taste
• 2 tablespoons heavy cream

US Customary – Metric

Instructions

• Melt the butter in a large saucepan over medium-high heat. Add the mushrooms and cook until they are golden brown and most of their moisture has evaporated, about 10 minutes.
• Add the onion and garlic to the pan with the mushrooms. Cook until the onion is softened and translucent, about 5 minutes.
• Stir in the flour to the mushroom mixture, ensuring all the mushrooms are coated. Cook for a couple of minutes to get rid of the raw flour taste.
• Slowly whisk in the broth. Be sure to add it gradually while whisking to avoid lumps. Bring the mixture to a simmer, and let it cook for about 10 minutes until the gravy thickens.
• Stir in the thyme and season with salt and pepper. If you'd like a creamier gravy, stir in the heavy cream now. Simmer for another 2 minutes, then remove from heat.
• Serve the gravy hot over mashed potatoes, roast beef, or any dish you desire.

Notes

1. Recipe yields 3 to 4 cups of gravy.
2. Opt for fresh mushrooms for the best flavor. If white mushrooms aren’t available, cremini or baby bella mushrooms can be a good substitute.
3. For a vegan version, use vegan butter and replace the heavy cream with coconut milk or almond milk.
4. If you find your gravy too thick, simply add a little more broth to achieve the desired consistency.
5. Store leftover gravy in an airtight container in the refrigerator for up to 4 days. Reheat in a saucepan over medium heat, adding a splash of broth if needed to thin it out.
6. Fresh thyme is best for flavor, but if you only have dried thyme on hand, remember that the general rule of thumb is to use one-third the amount of dried herb as you would fresh.

Nutrition

Serving: 1serving | Calories: 99kcal | Carbohydrates: 7g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 402mg | Potassium: 207mg | Fiber: 1g | Sugar: 2g | Vitamin A: 430IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 1mg

The post Mushroom Gravy appeared first on Craving Home Cooked.

Bread lovers, gather ’round! Meet crusty and delicious No Knead Olive Bread, where time and patience are the secret ingredients. Crafted with just a few pantry staples, this artisanal masterpiece marries the ease of the no knead technique with briny Kalamata olives!

What Is No Knead Olive Bread

Get ready to toss tradition out the window and welcome the no knead bread revolution with open arms! Unlike traditional bread recipes that demand vigorous kneading, this method uses time and fermentation to let the dough naturally develop its gluten structure. The outcome is flawlessly baked bread that is incredibly soft on the inside with a delightfully crispy crust.

But the story gets even tastier with this no knead olive bread recipe, which takes the simplicity of no knead baking to a new level by infusing it with the bold flavors of briny Kalamata olives. With every bite, you’ll savor the seamless blend of convenience and gourmet excellence. It’s a match made in bread heaven, producing a loaf that pairs perfectly with dishes like Mediterranean Chicken and Mushroom Pasta.

• Flour – Basic all-purpose flour is all you need! However, you can use bread flour if you prefer.
• Active Dry Yeast – The leavening agent used to make the dough rise. Be sure to check the expiration date on your yeast.
• Salt – A touch of salt helps develop the flavor of the dough.
• Kalamata Olives – Infuse the bread with a delightful briny Mediterranean flavor. You can also use green olives and black olives.
• Water – You need lukewarm water that is between 105°F to 115°F (41°C to 46°C) to activate the yeast and bind the dough together. 

Whipping up a loaf of this no knead bread recipe is a total breeze and practically foolproof! Yes, it calls for a little patience, but the steps are super easy and the results are incredible!

Make The Dough

Activating the yeast before making the dough is not necessary! Simply combine the flour, yeast, and salt in a large bowl. Next, mix the chopped olives into the flour mixture until evenly distributed.

Then pour the warm water over the dry ingredients and mix everything together with a wooden spoon or rubber spatula until a sticky, shaggy dough forms.

Let The Dough Rise

After making the dough, kneading is not necessary, but it does require adequate time to rise. Cover the bowl with plastic wrap and allow the dough to sit at room temperature for 12 to 18 hours. When it’s ready it should be dotted with bubbles and have doubled in size.

Prep For Baking

Once the dough has risen, preheat your oven to 450°F (232°C) and place a cast iron Dutch oven with its lid on inside the oven for 30 minutes as it preheats. Next, sprinkle some flour on a piece of parchment paper and transfer the dough onto the paper. Then use your well-floured hands to shape the dough into a round loaf.

Form The Dough

After preheating the Dutch oven, carefully take it out of the oven and put the parchment paper with the dough inside the pot. Then use a sharp knife or a bread lame to make two shallow, diagonal cuts, each measuring ½ inch in depth, on the surface of the bread.

Bake The Bread

Start by placing the lid on the cast iron pot, and then put the bread in the oven to bake for 30 minutes. Next, take off the lid and continue baking the bread for another 15 to 20 minutes, or until the crust is a golden brown hue and the bread produces a hollow sound when tapped on the bottom. Then remove the no knead olive bread from the Dutch oven and let it cool on a cooling rack for a minimum of 30 minutes before slicing it and serving with olive oil if you like.

Storage

You can store no knead olive bread at room temperature for up to 4 days in an airtight container or bag. You can also store it in the freezer for up to 3 months in a sealed freezer bag or double-wrapped in plastic wrap. When you’re ready to enjoy it, simply let the bread thaw out at room temperature for a few hours before serving.

Discover More Delicious Breads

• Amish White Bread
• Honey Beer Bread
• Irish Soda Bread
• Focaccia Bread
• Rye Bread
• Naan

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No Knead Olive Bread

Turn your kitchen into a Mediterranean bistro with my No-Knead Olive Bread. This easy-to-make, aromatic loaf boasts a perfectly golden crust and a tender, flavorful crumb infused with succulent Kalamata olives.

Course Bread, Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Rising Time 12 hours hours

Total Time 13 hours hours 5 minutes minutes

Servings 10

Calories 147kcal

Author Joanna Cismaru

Equipment

• 6 Quart Dutch Oven

Ingredients

• 3 cups all-purpose flour
• ½ teaspoon active dry yeast
• 1 teaspoon salt
• ½ cup Kalamata olives pitted and chopped
• 1½ cups warm water

US Customary – Metric

Instructions

• In a large mixing bowl, whisk together the flour, yeast, and salt.
• Add the chopped olives to the mixing bowl and stir them in until evenly distributed.
• Pour the warm water over the dry ingredients and stir everything together with a wooden spoon until a shaggy dough forms.
• Cover the mixing bowl with plastic wrap and let the dough rise at room temperature for 12-18 hours, or until it has doubled in size and is dotted with bubbles.
• Preheat your oven to 450°F and place a cast-iron Dutch oven with a lid in the oven to preheat for 30 minutes. While the Dutch oven is preheating, dust a sheet of parchment paper with flour and transfer the dough onto the floured parchment paper.
• Use your well floured hands to gently shape the dough into a round loaf.
• Once the Dutch oven is preheated, carefully remove it from the oven and place the parchment paper with the dough inside. Use a sharp knife or a bread lame to make two shallow, diagonal cuts that are ½ inch deep on the top of the bread.
• Cover the Dutch oven with the lid and bake the bread for 30 minutes.
• After 30 minutes, remove the lid and bake the bread for an additional 15-20 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
• Remove the bread from the Dutch oven and let it cool on a wire rack for at least 30 minutes before slicing and serving.

Notes

1. All-Purpose Flour: The foundation of your bread. For a healthier option, you could try whole wheat flour, but it may alter the texture.
2. Active Dry Yeast: The leavening agent that helps the dough rise. Instant yeast can be substituted in equal amounts.
3. Salt: Enhances the flavor of the bread. You can adjust the amount to suit your taste.
4. Kalamata Olives: These add the Mediterranean flair. Green olives can be substituted if you prefer a milder flavor.
5. Warm Water: Helps to activate the yeast. Make sure it’s not too hot, or it will kill the yeast. You want the water temperature to range between 105°F to 115°F (41°C to 46°C) to ensure that the dough rises properly. 

Nutrition

Serving: 1serving | Calories: 147kcal | Carbohydrates: 29g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 340mg | Potassium: 44mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 27IU | Calcium: 10mg | Iron: 2mg

The post No Knead Olive Bread appeared first on Craving Home Cooked.