There’s something undeniably comforting about a hearty plate of Bangers and Mash, especially when it’s drizzled with a rich, homemade onion gravy. This dish brings together sizzling pork sausages and creamy mashed potatoes for a meal that’s both satisfying and delightfully simple to make. Perfect for a cozy dinner, it’s a classic that never fails to please.

The Best Bangers And Mash With Onion Gravy

Bangers and Mash with Onion Gravy is a true comfort classic, where juicy pork sausages and creamy mashed potatoes meet their match with a silky, rich onion gravy. The sausages are juicy and perfectly browned, nestled atop a bed of buttery, creamy mashed potatoes—each bite is a cozy embrace of flavors. And the onion gravy? It’s a rich, flavorful addition that transforms the dish into a heartwarming meal.

For The Sausages

• Pork sausages: I like to use mild Italian sausages, but if you prefer, you can substitute with chicken or turkey sausages for something lighter.
• Olive oil: You’ll need a bit of olive oil to sear the sausages in. If you want, you can substitute with vegetable oil.

For The Mash

• Potatoes: I love using Yukon Gold for their buttery texture, but Russets are also great for a fluffier mash.
• Butter: For richness and creaminess. For a dairy-free version, you can use a good quality.
• Milk: I usually use 2% milk but you can swap in cream for extra creaminess or a non-dairy milk if you’re avoiding dairy.
• Salt and pepper: Season to taste.

For The Onion Gravy

• Onions: White or yellow onions will work perfectly here. You can substitute with shallots for a milder taste.
• All-purpose flour: To thicken the gravy. If you’re gluten-free, try cornstarch or a gluten-free flour blend.
• Beef broth: Opt for a low sodium or no sodium added broth. You can substitute with chicken or vegetable broth if you wish..
• Worcestershire sauce: This will add a slight tang to the gravy. You can substitute with soy sauce, if you need.

Brown The Sausages

Start by preheating your oven to 350°F (175°C). Heat the olive oil in a large skillet over medium heat. Add the sausages and cook them until they are nicely browned on all sides. Once browned, transfer the sausages to a baking dish and bake them in the preheated oven for about 20 minutes or until cooked through.

Boil The Potatoes

While the sausages are in the oven, boil the peeled and quartered potatoes in a pot of salted water. They should be tender in about 15-20 minutes.

Make The Mash

Drain the potatoes and return them to the pot. Add butter and milk, and mash until smooth and creamy. Season with salt and pepper to taste.

Caramelize The Onions

In the same skillet used for the sausages, melt the additional butter. Add the thinly sliced onions and cook them over low heat until they are soft and caramelized, about 15 minutes.

Prepare The Gravy

Sprinkle flour over the caramelized onions and stir to combine. Gradually add beef broth, stirring continuously to avoid lumps. Add Worcestershire sauce and season with salt and pepper. Let it simmer for a few minutes until the gravy thickens.

Assemble And Serve

To serve, spoon a generous amount of mashed potatoes onto each plate, top with sausages, and ladle the onion gravy over everything.

Common Questions

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove. The mashed potatoes and gravy may thicken when chilled, so you might need to add a little milk or broth when reheating to bring back the creamy consistency of the mash and the smoothness of the gravy.

More Delicious Sausage Recipes

• Toad In The Hole
• One Pot Sausage Pasta
• Slow Cooker Sausage and Peppers
• Homemade Breakfast Sausage
• One Pot Sausage Meatball Pasta

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Bangers And Mash With Onion Gravy

Bangers and Mash with Onion Gravy is a hearty dish featuring juicy sausages served over creamy mashed potatoes, all topped with a rich onion gravy. This classic comfort food is perfect for a satisfying meal any day of the week, easy to make and always a crowd-pleaser.

Course Dinner

Cuisine British

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 4

Calories 1130kcal

Author Joanna Cismaru

Ingredients

• 8 pork sausages
• 2 tablespoons olive oil

For The Mash

• 2 pounds potatoes peeled and quartered
• 4 tablespoons butter
• ½ cup milk
• salt and pepper to taste

For The Onion Gravy

• 2 large onions thinly sliced
• 2 tablespoons butter
• 1 tablespoon all-purpose flour
• 2 cups beef broth low sodium
• 1 teaspoon Worcestershire sauce
• salt and pepper to taste

US Customary – Metric

Instructions

• Preheat your oven to 350°F (175°C)
• Heat the olive oil in a large skillet over medium heat. Add the sausages and cook until they are browned on all sides. Transfer the sausages to a baking dish and bake in the preheated oven for about 20 minutes, or until cooked through.
• While the sausages are cooking, boil the potatoes in a pot of salted water until tender, about 15-20 minutes. Drain the potatoes and return them to the pot.Add the butter and milk to the potatoes. Mash until smooth and creamy. Season with salt and pepper to taste. Keep warm.
• In the same skillet used for the sausages, melt 2 tablespoons of butter. Add the sliced onions and cook on a low heat for about 15 minutes, or until they are soft and caramelized. Sprinkle the flour over the onions and stir to combine.Gradually add the beef broth, stirring continuously. Add the Worcestershire sauce and season with salt and pepper. Simmer for a few minutes until the gravy thickens.
• Place a good amount of mashed potatoes on each plate. Top with sausages and pour the onion gravy over the top.

Notes

1. Sausage Selection: Opt for high-quality pork sausages, or choose chicken or turkey sausages for something lighter.
2. Mashing Tip: For smoother mashed potatoes, warm the milk before adding it to the cooked potatoes.
3. Onion Cooking: Make sure onions are fully caramelized before adding flour; this is key to developing the gravy’s rich flavor.
4. Gravy Thickness: If the gravy is too thick, thin it with a little extra beef broth until you reach the desired consistency.

Nutrition

Serving: 1serving | Calories: 1130kcal | Carbohydrates: 50g | Protein: 43g | Fat: 84g | Saturated Fat: 32g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 36g | Trans Fat: 1g | Cholesterol: 209mg | Sodium: 1841mg | Potassium: 1935mg | Fiber: 6g | Sugar: 7g | Vitamin A: 764IU | Vitamin C: 52mg | Calcium: 112mg | Iron: 5mg

The post Bangers And Mash With Onion Gravy appeared first on Craving Home Cooked.

Get ready to be wowed by these Buffalo Chicken Sliders! They’re a delicious mash-up of tangy buffalo sauce, creamy cheese, and tender chicken, all tucked into cute little buns – perfect for any gathering.

The Best Buffalo Chicken Sliders

Imagine pulling apart a soft, warm slider bun to find a generous heap of juicy chicken drenched in that rich, tangy buffalo sauce – it’s a bite that packs a punch! These Buffalo Chicken Sliders are simple to whip up and irresistibly delicious, melting in your mouth with every bite of that gooey, cheesy goodness. They’re the perfect crowd-pleaser that brings everyone together, promising a burst of flavors and a guaranteed spot on your favorites list.

• Chicken Breasts: I used boneless skinless chicken breasts but thighs will also work for a juicier bite.
• Buffalo Sauce: Adds the zesty, spicy flavor to the sliders. Use store-bought or make your own using my recipe.
• Unsalted Butter: I usually opt for unsalted butter so I can control the sodium content in my dish but if salted is all you have, simply adjust the salt.
• Salt and Pepper: Adjust the amounts based on your taste preference.
• Slider Buns: If you don’t have slider buns, you can use mini ciabatta buns or lettuce wraps.
• Mozzarella Cheese: For that gooey texture. Substitute with cheddar for more tang or a non-dairy cheese.
• Blue Cheese: Provides a sharp, tangy contrast to the spicy chicken. You can substitute with feta or gorgonzola, or simply leave it out if you prefer.
• Ranch or Blue Cheese Dressing: Greek yogurt or a squeeze of lemon juice are great substitutes for a lighter option.

For The Butter Sauce

• Garlic: Infuses the butter sauce with an aromatic kick. Substitute with garlic powder for a milder flavor if fresh garlic overpowers you.
• Paprika: Adds a gentle warmth and smokiness to the sauce. Use smoked paprika or a dash of chili powder to switch up the flavor.
• Fresh Parsley: Lends a fresh pop of color and taste to the dish. If you’re out of fresh, dried parsley will do, or use chives for a subtle onion flavor.

Let’s dive in and whip up these Buffalo Chicken Sliders! You’ll breeze through the recipe and marvel at how quickly they assemble.

Prepare The Chicken

Start by boiling the chicken breasts until they’re fully cooked. Once they’re cooled, shred the chicken into bite-sized pieces.

Cook The Buffalo Chicken Mixture

In a skillet, melt the butter and mix in the buffalo sauce. Then, add the shredded chicken, cooking until it’s well-coated and heated through. Season with salt and pepper to your liking.

Assemble The Sliders

Preheat the oven and place the bottom halves of the slider buns in a baking dish. Sprinkle mozzarella cheese over the buns, then spread the buffalo chicken mixture evenly on top. Add crumbled blue cheese and a drizzle of ranch dressing. Place the remaining bun halves on top to form sandwiches.

Prepare The Buffalo Sauce

In a small bowl, combine melted butter, minced garlic, paprika, and chopped parsley. Brush this flavorful sauce over the slider buns.

Bake And Serve

Pop the sliders in the oven and bake until the cheese is melted and bubbly, and the buns are golden brown. Allow them to cool for a few minutes before slicing into individual sliders and serving warm.

Serve With

These Buffalo Chicken Sliders pair perfectly with classic game day sides, here are some suggestions:

Easy Coleslaw Recipe

Easy Potato Salad

Best Ever Spinach Dip

Super Easy Taco Dip

Storage

To store these Buffalo Chicken Sliders, begin by allowing any leftovers to cool completely. Once cooled, transfer the sliders to an airtight container or wrap them tightly in aluminum foil. Refrigerate them for up to 3-4 days or freeze for up to 1-2 months. When ready to enjoy, thaw the sliders overnight in the refrigerator and reheat them in the oven until warmed through. Avoid reheating them in the microwave, as it can make the buns soggy.

More Game Day Recipes

• Stuffed Mushrooms
• Cheese Ball
• Crockpot Crack Chicken
• Jalapeño Popper Dip
• Hush Puppies

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Buffalo Chicken Sliders

Buffalo Chicken Sliders: These mouthwatering sliders are packed with tender shredded chicken tossed in zesty buffalo sauce, nestled between soft buns and topped with melted cheese. They're the perfect blend of spicy, savory, and cheesy flavors, making them a crowd-pleasing favorite for any occasion.

Course Appetizer, Dinner, Lunch, Snack

Cuisine American

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 12

Calories 336kcal

Author Joanna Cismaru

Equipment

• 9×13-Inch Rectangular Baking Pan

Ingredients

• 2 pounds chicken breasts boneless and skinless
• 1 cup buffalo sauce
• 1 tablespoon unsalted butter
• salt and pepper to taste
• 12 slider buns
• 2 cups mozzarella cheese shredded, divided
• ½ cup blue cheese crumbled
• ½ cup ranch dressing or blue cheese dressing

For The Butter Sauce

• ¼ cup unsalted butter melted
• 2 cloves garlic minced
• 1 teaspoon paprika
• 1 tablespoon fresh parsley chopped

US Customary – Metric

Instructions

• Boil the chicken breasts in a pot of water until fully cooked. Once cooled, shred the chicken.
• In a skillet, melt 1 tablespoon of butter, add the buffalo sauce, and then the shredded chicken. Cook until well combined and heated through. Season with salt and pepper.
• Preheat your oven to 350°F (175°C). Take a large baking dish and arrange the bottom halves of the slider buns in it.
• Sprinkle half of the mozzarella cheese over the buns. Then evenly distribute the buffalo chicken mixture on top. Sprinkle the crumbled blue cheese over the chicken, then drizzle with ranch or blue cheese dressing. Top with the remaining mozzarella cheese.
• Place the top halves of the slider buns over the cheese.
• In a small bowl, combine melted butter, minced garlic, paprika, and chopped parsley.
• Brush this butter sauce generously over the top buns.
• Bake in the preheated oven for about 15-20 minutes, or until the cheese is melted and bubbly, and the tops of the buns are slightly crispy.
• Let the slider bake cool for a few minutes before serving. Slice into individual sliders and serve warm.

Notes

1. Adjust Spice Level: Feel free to customize the heat by adding more or less buffalo sauce to suit your taste preferences.
2. Make Ahead: Prepare the sliders ahead of time and bake when ready to serve for easy entertaining.
3. Cheese Options: Experiment with different cheese blends like cheddar or pepper jack for a unique flavor twist.
4. Toasted Buns: Toasting the slider buns before assembling adds a delicious crunch to each bite.
5. Garnish with Fresh Herbs: Sprinkle chopped parsley or green onions on top for a pop of color and freshness.

Nutrition

Serving: 1serving | Calories: 336kcal | Carbohydrates: 18g | Protein: 24g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 83mg | Sodium: 974mg | Potassium: 324mg | Fiber: 1g | Sugar: 3g | Vitamin A: 453IU | Vitamin C: 2mg | Calcium: 158mg | Iron: 1mg

The post Buffalo Chicken Sliders appeared first on Craving Home Cooked.

Spicy and cheesy, this easy 7-ingredient Jalapeño Popper Dip will surely be a hit at your next party, potluck, or game-day gathering! Made with plenty of jalapeños, layers of gooey cheese, savory crispy bacon, and a sprinkle of ranch seasoning, this quick and tasty dip is perfect for dipping vegetables, tortilla chips, bread, and crackers!

Easy Jalapeño Popper Dip Recipe

One of the biggest challenges when throwing a party is actually getting to enjoy the party! Right!?! You want to impress your guests with a yummy spread and a lovely time, but not be stuck in the kitchen. Yet, with the right recipes entertaining can be stress-free. And this jalapeño popper dip recipe is the perfect example and an absolute crowd pleaser!

It’s truly a simple and delicious appetizer. All you have to do is mix everything together, toss it into a baking dish, and then bake it in the oven until it’s bubbly. It’s literally a one dish 2-step foolproof recipe with just 7 ingredients and almost no prep required. The dip is composed of a cream cheese base blended together with some cooked bacon, jalapeños, two different kinds of shredded cheese, and a sprinkle of ranch seasoning mix! Yes, you read that right. Powdered ranch dressing mix is one of the dip ingredients and makes it addictively good.

Plus like my Chicken Spaghetti and Southwestern Style Bell Peppers, you can easily make this dip recipe ahead of time and then pop it into the oven right before your guests arrive! Dishes like this allow you to serve amazing food and still spend more time with your guests than in the kitchen.

• Cream Cheese – I’m a big fan of Philadelphia cream cheese and use it in all my recipes. But any brand of full-fat cream cheese cream will work. 
• Sour Cream – Adds a touch of tang as well as extra creaminess. You should use full-fat sour cream for the best results. Greek yogurt is another option. 
• Jalapeños – You will need a small can of diced jalapeños. 
• Bacon – Crumbled bacon makes this dip even more delicious. Any type of bacon can be used including turkey bacon. I myself love to make Air Fryer Bacon for less mess.
• Sharp Cheddar Cheese – I like to use sharp cheddar and love the flavor that it adds, but any type of cheddar will work.  
• Mozzarella Cheese – Adds even more cheesiness and blends well with the cheddar and cream cheese.
• Ranch Seasoning Mix – The secret ingredient! You can find ranch seasoning mix in the salad dressing aisle of your grocery store where it’s normally sold in a packet or make your own homemade ranch dressing mix.

This simple 2-step recipe could not be any easier! It starts by mixing together a cream cheese base with the addition of crisp bacon, hot jalapeno peppers, and a few other flavorful ingredients and ends by just popping the mixture in the oven. 

Preheat The Oven

The oven already needs to be nice and hot before the dip goes in to bake. So the first thing that you need to do is preheat your oven to 350°F (177°C). Then grab a 9×9-inch oven-safe baking dish or a skillet and set it aside.

Mix The Ingredients

To make the dip, just put all the ingredients into a large bowl and mix everything together until it’s fully incorporated. Then put the cream cheese mixture into the baking dish or skillet and spread it out evenly using the back of a spoon or rubber spatula.

Bake The Dip

Now, transfer the dip to the preheated oven and let it bake for 30 to 35 minutes. When it’s done it should be bubbly and the cheese on top should be golden brown. If it’s not you need to leave it in the oven for a few more minutes.  

Serve And Enjoy

When the jalapeño popper dip is ready, carefully remove it from your oven. Then garnish it with some sliced canned jalapenos and green onions if you like. Now, serve it right away with tortilla chips, crackers, or a freshly baked French Baguette. 

Can I Use Fresh Jalapeños?

Yes, of course! But keep in mind that fresh jalapenos tend to be spicier than canned. You may want to consider roasting them before adding them to the dip. And always remember to remove the seeds and veins of hot peppers unless you want a dish to be insanely hot. 

Can I Make Mild Jalapeño Popper Dip?

Yes! If you want to make a cheesy bacon dip with just a bit of spice, you have a few options. You can use fewer jalapeños or replace them with canned green chilies, which are a much milder type of chili pepper. The other option is to omit the hot peppers altogether and just season the dip with cayenne pepper to your desired level of spice. Don’t forget that you can taste the dip mixture before it goes into the oven to bake.

Storage

Leftover jalapeño popper dip will keep in the refrigerator for up to 5 days or in the freezer for up to 3 months in an airtight container. To reheat, just heat the leftovers covered in the microwave for a few minutes on medium power, stirring it every minute. You can also reheat the dip in a saucepan on the stovetop over medium heat. However, if the jalapeno dip has been frozen you will need to let it thaw out overnight in the fridge before reheating. 

Other Delicious Dips To Try

• Avocado Basil Dip
• White Bean Dip
• Super Easy Taco Dip
• Best Ever Spinach Dip
• Easy Hummus
• Sloppy Joe Dip
• Cheese Ball

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Jalapeño Popper Dip

Spicy and cheesy, this easy 7-ingredient Jalapeño Popper Dip will surely be a hit at your next party, potluck, or game-day gathering! Made with plenty of jalapeños, layers of gooey cheese, savory crispy bacon, and a sprinkle of ranch seasoning, this quick and tasty dip is perfect for dipping vegetables, tortilla chips, bread, and crackers!

Course Appetizer

Cuisine American

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 8

Calories 446kcal

Author Joanna Cismaru

Equipment

• 12-inch Cast Iron Skillet

Ingredients

• 8 ounces cream cheese softened
• 1 cup sour cream
• 4 ounces diced jalapeños 1 small can
• 8 ounces bacon cooked and crumbled
• 2 cups sharp cheddar cheese shredded
• 1 cup mozzarella cheese shredded
• 2 tablespoons ranch dressing mix 1 packet

US Customary – Metric

Instructions

• Preheat the oven to 350°F (177°C).
• Add all the ingredients to a bowl and mix until well combined. Add the mixture to a 9×9-inch oven safe dish or a skillet and spread it evenly.
  
• Transfer the baking dish to the oven and bake for 30 to 35 minutes or until the cheese is golden on top and bubbly.
  
• Serve with tortilla chips or your favorite crackers.

Notes

1. Use a big enough dish. The dip is going to get bubbly as the cheese melts. So be sure to use a baking dish or skillet that will hold all the ingredients comfortably to avoid a mess. 
2. Double the recipe. This recipe makes 8 servings, but it can easily be doubled or tripled to make enough for a bigger crowd. You’ll just need to use a bigger dish and it may need to bake for a few more minutes. 
3. Make it even spicier. Add some extra diced jalapeños, cayenne pepper, or ground chipotle to add even more heat to the dip. You could even serve it drizzled with hot sauce.
4. Leftover jalapeño popper dip will keep in the refrigerator for up to 5 days or in the freezer for up to 3 months in an airtight container.

Nutrition

Serving: 1serving | Calories: 446kcal | Carbohydrates: 7g | Protein: 16g | Fat: 39g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.04g | Cholesterol: 104mg | Sodium: 1076mg | Potassium: 189mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 1189IU | Vitamin C: 2mg | Calcium: 332mg | Iron: 1mg

The post Jalapeño Popper Dip appeared first on Craving Home Cooked.

Meet your new favorite spicy chicken cheesy finger food! These yummy Buffalo Chicken Pinwheels are amazing! Filled with a mixture of shredded chicken, smooth cream cheese, sharp blue cheese, and cheddar with a healthy dose of buffalo wing sauce you won’t be able to eat just one! 

Easy Buffalo Chicken Pinwheels

If you’ve checked out my blog you’ve probably realized that I’m totally into buffalo sauce! I love buffalo chicken wings of course, but really anything doused in the addictively good hot sauce will make my taste buds sing! In fact, I could probably throw a buffalo sauce themed party with all my recipes. I mean seriously, from Buffalo Wings and Buffalo Chicken Meatballs to Buffalo Chicken Lasagna and Buffalo Chicken Potato Skins, I’ve tried it on everything!

So one day when I looked in the fridge and found a rotisserie chicken and cheese just waiting to be used, I thought why not throw together some buffalo chicken rolls ups!?! First, I grabbed the cream cheese and mixed it together with some leftover blue cheese and cheddar with a dash of my buffalo sauce. Then I just mixed in the chicken along with a few chopped green onions, rolled the mixture up into some soft tortillas, sliced the rolls the next day, and Buffalo Chicken Pinwheels were born! 

• Cream Cheese – My favorite is Philadelphia cream cheese, but any brand will work.
• Buffalo Sauce – You can make your own homemade buffalo sauce or use any store-bought brand you prefer.
• Blue Cheese – Buffalo sauce and blue cheese are a great combination. Yet, you can leave it out or use more cheddar if you don’t like blue cheese.
• Cheddar Cheese – I use cheddar cheese, but Colby Jack or Monterey Jack are both good choices too. 
• Salt – Salt is always added in recipes to bring out all the natural flavors.
• Garlic Powder – A dash of garlic melds well with the spiciness of the buffalo sauce.
• Black Pepper – Regular or freshly ground black pepper is fine.
• Chicken – I use both the white and dark meat from a rotisserie chicken, but any type of cooked shredded chicken can be used to make these chicken tortilla rolls.
• Green Onions – Added for a bit of freshness and another layer of flavor.
• Flour Tortillas – You need medium-size flour tortillas to make the pinwheels. Corn tortillas don’t work because they crack when you try to roll them.

These chicken pinwheels take just 10 minutes to make! You literally just combine cooked chicken with a mixture of cheeses and buffalo sauce. Then roll it up and you’re done. Easy peasy!

Make The Buffalo Chicken Cheese Spread

The first thing you need to do is make the yummy buffalo cheese filling. To do this, simply mix the cream cheese, buffalo sauce, blue cheese crumbles, cheddar cheese, salt, garlic powder, and black pepper together in a large bowl until well combined. I use an electric hand mixer, but you can also mix it together by hand. 

Then once the cheese is mixed together well with the buffalo sauce, fold in the shredded chicken and green onions using a rubber spatula. Make sure you mix it until it’s fully incorporated into the cream cheese mixture.

Roll The Pinwheels

Now it’s time to get rolling and make the chicken tortilla pinwheels! To begin, lay out all of your flour tortillas and then divide the chicken and cheese mixture equally among them. Next, spread the mixture out evenly on the tortillas and then roll them up one by one.

Then cover the rolls with plastic wrap and put them in the fridge to chill for at least 24 hours so that the cheese has time to firm up.

Cut And Serve

Once the pinwheels are well chilled they are ready! Just slice them into 1-inch thick pieces, put them on your serving dish of choice, and enjoy! I like to serve mine with a side of ranch dressing and extra buffalo sauce for dipping.

Can I Use Other Types Of Meat?

Yes! You can use any type of meat you want. Shredded turkey, pork, or beef are all good choices. You could even make shrimp or tuna buffalo pinwheels.

How Do I Keep The Pinwheels From Getting Soggy?

The easiest way to keep the pinwheels from getting soggy is to use the exact amounts stated in the recipe. Using too much buffalo sauce and not enough chicken or cheese creates a mixture that is too wet. So if you want to make the pinwheels spicier it’s better to either add in some chopped chilis with the cream cheese or serve the pinwheels with a side of extra buffalo wing sauce.

What Is The Best Chicken To Use?

For the least amount of work, I like to use a store-bought rotisserie chicken. But you can bake or boil your own chicken and shred it if you prefer. You can even use canned chicken if you like.

Leftovers

Already cut and rolled Buffalo Chicken Pinwheels can be stored in the fridge for up to 5 days when covered in plastic wrap or put in an airtight container. They do not freeze well. 

Make Ahead

This Buffalo Chicken Pinwheel recipe is ideal for making ahead of time. In fact, you can make it up to 2 days in advance! Just follow the recipe, but don’t slice the rolls until right before serving. It’s that easy to prep them for your next party.  

Other Great Delicious Snacks To Try

• Air Fryer Cheese Pull Apart Bread
• No Bake Energy Bites
• Spring Roll Recipe
• Potato Skins
• Spanakopita Recipe
• Best Ever Spinach Dip
• Buffalo Chicken Sliders

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Buffalo Chicken Pinwheels

Meet your new favorite spicy chicken cheesy finger food! These yummy Buffalo Chicken Pinwheels are amazing! Filled with a mixture of shredded chicken, smooth cream cheese, sharp blue cheese, and cheddar with a healthy dose of buffalo wing sauce you won’t be able to eat just one! 

Course Appetizer, Snack

Cuisine American

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Chilling Time 1 day day

Total Time 1 day day 10 minutes minutes

Servings 6

Calories 372kcal

Author Joanna Cismaru

Ingredients

• 8 ounces cream cheese at room temperature, such as Philadelphia
• ¼ cup Buffalo sauce
• ½ cup blue cheese crumbled
• 1 cup cheddar cheese shredded, or Colby jack, Monterey jack
• ¼ teaspoon salt or to taste
• ½ teaspoon garlic powder
• ½ teaspoon black pepper or to taste
• 3 cups cooked chicken both white and dark meat, from a rotisserie chicken
• 3 green onions finely chopped
• 6 medium tortillas

US Customary – Metric

Instructions

• In a large mixing bowl, add the cream cheese, Buffalo sauce, blue cheese, cheddar cheese, salt, garlic powder and black pepper. Using a hand mixer, mix until well combined.
• Add the cooked chicken and green onions and using a spatula, stir it well until the chicken is throughly incorporated in the cheese mixture.
• Spread the cheese/chicken mixture over each tortilla, dividing it equally between all tortillas. Roll up the tortillas and place them on a plate. Cover them with plastic wrap and chill for at least an hour up to 24 hours, for the cheese to firm up.
• When ready to serve, cut them up into 1-inch pieces and serve.

Notes

1. Room temperature cheese. The cream cheese needs to be soft to make the cheesy buffalo chicken mixture properly. So you’ll want to take it out of the fridge about an hour before starting the recipe. You can soften it up in the microwave but do it very slowly because you don’t want it to melt. 
2. Chill 24 hours. The buffalo chicken tortilla rolls must be fully chilled before they can be cut and served. If you try to cut them too soon they will not hold their pinwheel shape. So it’s really important to be patient and leave the rolls in the fridge for the full 24 hours. 
3. Use a serrated knife. For nice clean and neat pinwheels use a serrated knife to cut the rolls. The next best option is to use a very sharp chef’s knife.   
4. Already cut and rolled Buffalo Chicken Pinwheels can be stored in the fridge for up to 5 days when covered in plastic wrap or put in an airtight container. They do not freeze well. 

Nutrition

Serving: 1tortilla | Calories: 372kcal | Carbohydrates: 4g | Protein: 27g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 118mg | Sodium: 828mg | Potassium: 276mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 872IU | Vitamin C: 1mg | Calcium: 243mg | Iron: 1mg

The post Buffalo Chicken Pinwheels appeared first on Craving Home Cooked.

This Irish Coffee is a traditional cocktail made with Irish whiskey, and sweetened coffee, topped with smooth whipped cream. The perfect after dinner drink for coffee lovers.

Treat yourself to an evening alone or indulge your guests at the end of a dinner party with this classic Irish coffee recipe. Made with smooth Irish whiskey, luscious whipped cream and piping hot coffee, it’s a decadent finale to any meal.

This cocktail has a deep, rich flavor from the coffee, a slight sweetness from the sugar, and is rounded out by the whipped cream. More than just a spiked coffee drink, it’s the ultimate cocktail to indulge in for coffee lovers.

Ingredients

Keep scrolling down to the recipe card for a list of FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!

• Coffee – Fresh brewed and hot!
• Sugar – Plain ol’ granulated sugar.
• Irish Whiskey – Use your favourite!

How to make Irish coffee

1. Stir Ingredients – Fill a mug with coffee, stir in the sugar and whiskey.
2. Add Whipped Cream and Serve – Top with whipped cream and serve hot.

How to serve Irish coffee

To make it a true Irish coffee, make sure to put a big dollop of whipped cream on top! This coffee is best served after dinner as a sweet treat to end your evening or as a kickstarter on a cold day to warm you from the inside out.

Did you like this recipe? Try these!

• Banana Chocolate Chip Coffee Cake
• Blueberry Coffee Cakes
• Coffee Cake Bread
• Hot Mulled Cider
• Sour Cream Coffee Cake
• Irish Soda Bread
• Apple Coffee Cake Muffins
• Oven Baked Beef Brisket
• Manhattan Drink
• The Perfect Lemonade

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Irish Coffee

This Irish Coffee is a traditional cocktail made with Irish whiskey, and sweetened coffee, topped with smooth whipped cream. The perfect after dinner drink for coffee lovers.

Course Drinks

Cuisine Irish

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Total Time 5 minutes minutes

Servings 1

Calories 162kcal

Author Joanna Cismaru

Ingredients

• 6 ounce brewed coffee fresh and hot
• 2 teaspoon sugar
• 1 1/2 ounce Irish Whiskey
• whipped cream

US Customary – Metric

Instructions

• Fill a mug with coffee. Stir in sugar and whiskey, until sugar is dissolved.
• Top with whipped cream and serve while hot.

Nutrition

Calories: 162kcal | Carbohydrates: 9g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 4mg | Potassium: 83mg | Sugar: 9g | Vitamin A: 62IU

The post Irish Coffee appeared first on Craving Home Cooked.

My Irish Soda Bread recipe gives you a rustic and simple homemade loaf with an incredibly easy dump-and-mix list of ingredients. It’s the easiest homemade bread you can make! With no need to wait for your dough to rise, this recipe is done from start to finish in less than one hour.

Homemade bread is one of life’s greatest treats. It makes your house smell heavenly, and your tummy happy. I know I’m not supposed to eat bread when it’s still hot, but I can enjoy it warm, right? Something about slicing into a loaf of bread and feeling the warmth still lingering from the oven is hypnotizing.

This homemade bread recipe calls for just a few ingredients and absolutely no rising time. You’ll feel like you’ve been bestowed with the luck of the Irish from how easy this recipe is to make! Okay, now that I’ve gotten that lame joke out of my system, let’s get started.

What is Irish soda bread?

Bread making doesn’t get any easier! The Irish really got it right with this one. No, there’s not soda mixed into this bread; We’re talking baking soda to give this bread light airiness. It’s the perfect bread to whip together if you’re in a pinch.

No use for yeast, rising time, and tons of kneading in this recipe! Gone are the days of anxiously waiting to see if your yeast is good or not. This style of quick bread lets you simply mix the ingredients together, give it a few kneads, and toss it into a skillet to bake away.

Ingredients

• Flour – All purpose flour works best. You can use gluten-free flour for this recipe as well.
• Sugar and salt – You can add a bit less or more as you see fit.
• Baking soda – Arguably the most important ingredient in the recipe. Make sure you’re using baking soda and not baking powder.
• Raisins – You can use other mix-ins like nuts or dried cranberries.
• Egg – I used a large egg.
• Buttermilk – You can make your own buttermilk with 1 1/2 cup milk and 1 1/2 tbsp lemon juice or white vinegar.
• Butter – I like to use unsalted butter so I have full control over the sodium. Margarine or lard can be used instead.

How to make Irish soda bread

1. Prep the dry ingredients: Preheat the oven to 425F. Mix the flour, sugar, baking soda, and salt in a large bowl. Stir in the raisins to coat them well with flour.
2. Make the dough – In a small bowl, whisk together the egg, buttermilk, and butter. Add this mixture to the dry ingredients and stir well to combine with a wooden spoon or spatula.
3. Bake the bread – Turn the dough out onto a floured surface. Knead by hand a few times to form a smooth ball. Dust the dough ball with a bit of flour and place it in an un-greased cast iron skillet or baking sheet. Use a sharp knife to carve an X on the top of the dough, going an inch deep. Bake for 35-45 minutes.

How do I know my bread is done baking?

You’re looking for a nice, light golden brown color on the crust. Carefully turn the loaf upside down, and give it a knock on the bottom. Use a clean dish towel or two to protect your hands from the heat. It should sound hollow when it’s fully cooked. You can also use an instant-read thermometer inserted into the thickest part of the loaf. It’ll read 200F when the bread is done.

What to serve with homemade bread

With just a touch of sweetness, this bread can be enjoyed for breakfast with a nice hot cup of coffee or tea (with a splash of Irish cream, of course). You can also serve it alongside some of these fantastic dinner recipes:

• Skillet Chicken and Mushrooms
• Garlic Butter Baked Salmon
• Steak and Mushroom Pie
• Chicken Piccata Pasta
• Honey Garlic Pork Chops

How to store homemade bread

Since there isn’t much for gluten formation in Irish soda bread, it can dry out pretty quickly. Wrap it well with plastic wrap and store it in an airtight container. You can also keep it on a cake plate with a dome. It’ll last 3-4 days at room temperature.

Can I freeze Irish soda bread?

To avoid freezer-burn, wrap your loaf well with both plastic wrap and foil. You can pre-slice it before freezing to make thawing faster. Grab a slice or two as needed! It’ll last 3 months in the freezer.

To thaw, leave it at room temperature for an hour or two. You can also use your microwave if it has a bread defrosting function.

Did you love this recipe? Try these!

• Garlic Parmesan Skillet Rolls
• Quick Cinnamon Bread (No Yeast)
• Honey Rolls
• Starbucks Lemon Loaf (Copycat)
• Buttermilk Parmesan Biscuits
• Chocolate Banana Bread
• Amish White Bread
• No Knead Olive Bread

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Irish Soda Bread

My Irish Soda Bread recipe gives you a rustic and simple homemade loaf with an incredibly easy dump-and-mix list of ingredients. It's the easiest homemade bread you can make! With no need to wait for your dough to rise, this recipe is done from start to finish in less than one hour.

Course Bread

Cuisine Irish

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 12

Calories 214kcal

Author Joanna Cismaru

Equipment

• 12-inch Cast Iron Skillet

Ingredients

• 3 1/2 cups all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup raisins or currants
• 1 large egg beaten
• 1 1/2 cups buttermilk
• 2 tablespoon butter melted

US Customary – Metric

Instructions

• Preheat the oven to 425 F degrees.
• In a large bowl whisk together the flour, sugar, baking soda and salt. Stir in the raisins.
• In a smaller bowl whisk together the egg, buttermilk and butter. Add the wet ingredients to the dry ingredients and combine using a spatula or a wooden spoon.
• Turn the dough onto a lightly floured work surface and knead by hand until the dough forms a smooth ball. Dust the outside with a bit of flour and place onto an ungreased cast iron skillet or baking sheet.
• Use a sharp knife to score the top of the dough into an "X" shape about an inch deep. This is to help heat get into the dough as it bakes.
• Transfer the skillet to the preheated oven and bake for 35 to 45 minutes. To check if the bread is done, when you tap the bottom of the bread it should sound hollow.

Notes

1. Wrap it well with plastic wrap and store it in an airtight container. You can also keep it on a cake plate with a dome. It’ll last 3-4 days at room temperature.
2. To avoid freezer-burn, wrap your loaf well with both plastic wrap and foil. You can pre-slice it before freezing to make thawing faster. It’ll last 3 months in the freezer.
3. To thaw, leave it at room temperature for an hour or two. You can also use your microwave if it has a bread defrosting function.

Nutrition

Calories: 214kcal | Carbohydrates: 40g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 26mg | Sodium: 344mg | Potassium: 186mg | Fiber: 2g | Sugar: 3g | Vitamin A: 133IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 2mg

The post Irish Soda Bread appeared first on Craving Home Cooked.

This easy Shepherd’s Pie is a traditional Irish dish consisting of delectable ground lamb amidst beautifully flavored veggies. Topped with a creamy, dreamy layer of mashed potatoes and baked to perfection. Classic comfort food, made easy.

In the mood for some comfort-food? Shepherd’s pie is your answer! This meaty and savoury comfort-food classic has everything you need. Mouthwatering ground lamb mixed with delicious veggies topped with, my favourite part – mashed potatoes. I’m already hungry just thinking about it!

In under an hour, you can have this scrumptious meat pie on your table, ready to be devoured. Whether you’re feeding your family, guests or just yourself – Shepherd’s pie is easy, filling and perfect for anytime of the year, especially on those chilly fall or winter nights.

What is Shepherd’s Pie?

Shepherd’s pie, also known as “cottage pie” (when made with beef) is a crustless meat pie with a mashed potato topping.

Shepherd’s pie has a plethora of variations, but the defining ingredients are ground red-meat (usually lamb or beef) cooked in a gravy or sauce. Onions and other vegetables – typically; peas, carrots and sometimes celery are added and then finally, it is topped with a layer of mashed potatoes before baking. For added oomph Shepherd’s pie can also be topped with cheese to create a layer of melty goodness.

Ingredient Notes

For Mashed Potatoes:

• Potatoes –  I find that Russet or Yukon gold work best, peeled and cut into 1 inch cubes.
• Butter – I used unsalted, softened.
• Half and Half – You can replace with one tablespoon of melted butter plus enough milk to equal 1/2 cup. Sour cream will work as a substitution as well.
• Salt and Pepper – To taste.

For Meat Filling:

• Olive Oil – Vegetable oil, sunflower oil, safflower oil or avocado oil can be used as substitutions.
• Onion – I used a large onion, chopped.
• Carrot – Peeled and chopped.
• Garlic – Fresh is best! Minced.
• Lamb – I used ground lamb – you can replace with beef or other protein if you’d like.
• Salt and Pepper – To taste.
• Flour – I used all purpose.
• Beef Broth – I always use a low sodium or no sodium added broth.
• Worcestershire – If you don’t have any, you can substitute soy sauce or hp sauce – though the flavor might be a tad different.
• Italian Seasoning – Made up of oregano, rosemary, thyme and basil. If you don’t have Italian seasoning you can use a mix of any of the above.
• Corn – Frozen kernels, you can use fresh if you’d like.
• Peas – Frozen, you can use fresh if you’d like.

How to Make Shepherd’s Pie

1. Make Mashed Potatoes – Cook the potatoes in boiling water until tender. Drain and add them to a large bowl. Add butter and mash until smooth. Add the half and half, salt, pepper and mash again until smooth.
2. Preheat Oven – Preheat your oven to 400°F.
3. Make the Filling: Add olive oil to a large skillet and heat over medium-high heat. Add the onion, carrots and sauté. Stir in garlic and sauté. Add the ground lamb, salt, pepper and cook until no longer pink. Sprinkle the meat with flour and stir everything to coat ingredients.
4. Finish the Filling: Add the beef broth, Worcestershire, Italian seasoning and stir. Bring to a boil then reduce to a simmer, cover and cook until sauce thickens. Add the corn and peas to the mixture.
5. Assemble the Pie: Spread the meat mixture evenly in a casserole dish. Top with mashed potatoes.
6. Bake the Pie: Transfer the casserole dish to the oven and bake until potatoes begin to brown. Let cool before serving. Garnish with parsley and serve.

Can I Make This in Advance?

Yes! Shepherd’s pie can be made a day in advance – making dinner prep a breeze. You can prep and assemble the pie the day before and store it in the fridge. Another tip – let it come to room temperature 30 minutes before baking! Voila, dinner made easy!

How to Serve It

There are tons of options to serve with your Shepherd’s pie! It is quite a hearty meal on its own, but it’s awesome served with a side of fresh or roasted veggies, something starchy like a homemade biscuit or even a salad! I like to enjoy mine with a cup of tea, simple and delicious.

I’ve listed a few options below if you want to add something else to your meal!

• Broccoli & cauliflower
• Green beans
• Butternut squash
• Roasted beets
• Dinner rolls
• Baked Beans
• Butter Biscuits

How to Store Leftovers

Your shepherd’s pie will be keep for around 3 – 5 days in the fridge. Cover with aluminum foil or plastic wrap and store immediately after serving. Leaving your food out for more than an hour will cause bacteria growth.

Can you freeze your leftovers? Absolutely! Wrap leftovers tightly with aluminum foil, plastic freezer wrap, or place in heavy-duty freezer bag. Properly stored, it will keep for about 4 to 6 months.

More Comforting Recipes To Try:

• The Best Lasagna
• Chicken Alfredo Bake
• One Skillet Ham and Cheese Gnocchi
• Chicken Parmesan
• Five Cheese Ziti Al Forno
• Instant Pot Mac and Cheese
• Steak and Mushroom Pie
• Chicken Pot Pie
• Italian Stuffed Peppers
• The Best Chili Recipe

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Shepherd’s Pie

This easy Shepherd's Pie is a traditional Irish dish consisting of delectable ground lamb amidst beautifully flavored veggies. Topped with a creamy, dreamy layer of mashed potatoes and baked to perfection. Classic comfort food, made easy.

Course Dinner

Cuisine Irish

Prep Time 20 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 8

Calories 436kcal

Author Joanna Cismaru

Equipment

• 12-inch Cast Iron Skillet
• 9×13-inch Casserole Dish

Ingredients

Potatoes

• 1 1/2 pounds potatoes such as Russet or Yukon gold, peeled and cut into 1 inch cubes
• 4 tablespoon butter softened
• 1/2 cup half and half
• 3/4 teaspoon salt or to taste
• 1/4 teaspoon pepper or to taste

Meat Filling

• 2 tablespoon olive oil
• 1 large onion chopped
• 2 large carrots chopped
• 4 cloves garlic minced
• 1 1/2 pounds ground lamb
• 1 teaspoon salt or to taste
• 1/2 teaspoon pepper or to taste
• 2 tablespoon all-purpose flour
• 1 cup beef broth low sodium
• 1 teaspoon Worcestershire sauce
• 1 tablespoon Italian seasoning
• 1/2 cup frozen corn kernels
• 1/2 cup frozen peas

US Customary – Metric

Instructions

• Make mashed potatoes: Start by first cooking the potatoes in boiling water for about 15 minutes or until fork tender. Drain the potatoes then add them to a large bowl. Add in the butter and using a potato masher, mash until smooth. Add the half and half, salt pepper and mash a bit a more until smooth.
• Preheat the oven to 400°F. Place the oven rack in the middle position.
• Make filling: Add the olive oil to a large skillet and heat over medium-high heat. Add the onion, carrots and saute for 3 to 4 minutes or until the onion becomes translucent. Stir in the garlic and saute for another 30 seconds or until aromatic. Add the ground lamb, salt, pepper and cook for 3 minutes, until no longer pink and browned. Sprinkle the meat with the flour and stir everything so the flour coats the meat.
• Finish the filling: Add the beef broth, Worcestershire, Italian seasoning and stir to combine. Bring to a boil then reduce to a simmer, cover and cook for 15 minutes until the sauce thickens. Add the corn and peas to the lamb mixture.
• Assemble the pie: Spread the meat mixture evenly into a 9×13 inch casserole dish. Top with mashed potatoes and smooth with a spoon. Take a fork and rough up the top a bit.
• Bake the pie: Transfer the casserole dish to the oven and bake for 25 minutes or until the potatoes begin to brown. Let the casserole cool for 10 minutes before serving, garnish with parsley and serve.

Notes

1. Your shepherd’s pie will be keep for around 3 – 5 days in the fridge. Cover with aluminum foil or plastic wrap and store immediately after serving. Leaving your food out for more than an hour will cause bacteria growth.
2. To freeze, wrap leftovers tightly with aluminum foil, plastic freezer wrap, or place in heavy-duty freezer bag. Properly stored, it will keep for about 4 to 6 months.

Nutrition

Calories: 436kcal | Carbohydrates: 21g | Protein: 19g | Fat: 31g | Saturated Fat: 14g | Cholesterol: 83mg | Sodium: 701mg | Potassium: 777mg | Fiber: 4g | Sugar: 2g | Vitamin A: 3316IU | Vitamin C: 17mg | Calcium: 82mg | Iron: 5mg

The post Shepherd’s Pie appeared first on Craving Home Cooked.

Efficiency meets an all time classic, this Instant Pot Corned Beef makes an age old labor intensive meal that much more accessible! Everyone should be able to enjoy the savory, tender, complex deliciousness that is corned beef, all from the comfort of your own kitchen!

Salt brining meats may seem like a thing of the past, but it’s still a staple in many cuisines to this day! The example that comes to mind most readily has to be corned beef! This dish is still a deli staple and with good reason.

If you’re familiar with this delectable dish then you know why I’m such a fan, it’s full of flavor, texture, and pairs perfectly with cabbage or potatoes. It’s perfectly seasoned and wonderfully spiced. Not only that but I’ve also cracked the code for making this delectable cut in a fraction of the time.

Instant Pot Meets Corned Beef

The Instant Pot is one of my all time favorite kitchen gadgets, and anyone who owns one knows why. Not only does it make cooking, stewing, and simmering a breeze, but apparently it’s also great for making a giant piece of corned brisket. is also completely manageable!

If you can’t find corned beef at your local grocery store, you can easily get it from a butcher, and if they don’t have it, you can order it from them and they’ll get it for you within a couple days.

What Is Corned Beef

Corned beef is really just beef brisket that’s been cured in brine with nitrate rich salt which gives it that gorgeous pink color, then boiled. It’s typically served with cabbage, potatoes and carrots, or merely sliced for sandwiches.

Ingredients

• Beef – I’m using a big old slab of corned beef. Keep in mind that you need something that will fit into your Instant Pot when buying your cut.
• Broth – Beef broth, low sodium so as to ensure we control the sodium content of our dish.
• Veggies – Carrots, red potatoes, and onion. The perfect age old accompaniments to this dish!
• Garlic – Use fresh garlic for this recipe as we’re using the peeled cloves as opposed to mincing this aromatic.
• Spices – We’re using both pickling spice and bay leaves today. You can pick these up in any spice aisle of your local grocery store.
• Beer – We want something that is dark, rich, and full of flavor – hence why we’re using Guinness today. If you can’t hunt this down use a tall can of any other Irish stout you can find.

How To Make Corned Beef In The Instant Pot

• Prepare the beef: Rinse the corned beef with cold water and thoroughly pat dry.
• Cook the beef: Place the onion, garlic in an Instant Pot®. Gently place brisket on top of the onion and sprinkle with the pickling spice. Pour with beer and beef broth, then add the bay leaves. You can also season with salt and pepper at this time, but it’s not really needed, as the corned beef is already salty. Select the manual setting on the Instant Pot®; adjust pressure to high, and set time for 90 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
• Incorporate the veggies: Remove the corned beef from the Instant Pot® and transfer to a cutting board. Cover with foil and let it rest until the potatoes are done. Remove and discard onion mixture, reserving the cooking liquid in the Instant Pot®. Stir in potatoes and carrots.
• Finish the dish: Select manual setting; adjust pressure to high, and set the time for 4 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions. Thinly slice the corned beef against the grain and serve with potatoes and carrots.

Can’t Find Pickling Spice?

Usually your corned beef will come with the pickling spice. If it doesn’t, and you’re unable to track this little combination down, then you can definitely make it at home in your own kitchen with ease! No spice grinder required.

• 1 tbsp mustard seeds
• 2 tsp coriander seeds
• 2 bay leaves, crushed
• 8 allspice berries
• 2 tsp dill seeds
• 2 tsp peppercorns

Pack This Dish Full Of Flavor

Want more flavor? Toast the pickling spices and the bay leaves in a dry hot skillet before adding them to the corned beef. We’re not looking for any change of color in our spices, we just want all those tantalizing aromas to release.

Some Tips

• Prick the fatty side of the beef brisket with a fork to ensure our liquid and spices penetrate the meat fully.
• Slice up your corned beef against the grain, this will ensure that each bite is perfectly tender and scrumptiously juicy.
• If you want to brine your own beef brisket, I’ll include a section below that details just how to do that.

Brining

This will ensure each bite of your corned beef is perfectly full of flavor and achieves that customary pink color that we associate with perfect corned beef. Here’s the ingredients needed in a brining solution.

• 1/2 cup salt
• 1/2 cup brown sugar packed
• 8 cups water cold
• 3 tbsp pickling spice
• 2 bay leaves
• 5 teaspoons pink curing salt (optional)

Up to 5 days before you want to serve the corned beef, prepare the pickling spice. In a big pot prepare the brine solution and add the brisket to the brine, throw in a couple bay leaves, cover the pot and put in the fridge, ensuring that the meat is completely submerged.

Slow Cooker Option

Absolutely! You’re in luck because I have for you a super easy recipe for making corned beef in the slow cooker. You can check it out right here:

Slow Cooker Corned Beef

Storing Leftovers

FRIDGE

Corned beef will keep fresh for 3 – 4 days in an airtight container in the fridge.

FREEZER

To freeze just wrap the meat in plastic wrap and aluminum foil before freezing for 2 months. Just be sure to thaw overnight in the fridge before warming in the oven.

How To Serve

Well the classics include; carrots, cabbage, and potatoes. That’s it! But if you’d rather served up a side dish that’s a bit more complex, here’s some mouth watering pairings.

• Coleslaw
• Mexican Street Corn Slaw
• White Beans with Bacon and Herbs
• Macaroni Salad
• Potato Salad
• Mexican Street Corn Salad

More Must Try Beef Recipes:

• Beef Brisket Gyros
• Oven Baked Beef Brisket
• Easy Pot Roast
• Chicken Fried Steak

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Instant Pot Corned Beef

This Instant Pot Corned Beef makes an age old labor intensive meal that much more accessible! Everyone should be able to enjoy the savory, tender, complex deliciousness that is corned beef, all from the comfort of your own kitchen!

Course Dinner, Main Course

Cuisine American, Irish

Prep Time 20 minutes minutes

Cook Time 1 hour hour 35 minutes minutes

Total Time 1 hour hour 55 minutes minutes

Servings 8

Calories 682kcal

Author Joanna Cismaru

Equipment

• Instant Pot – 6 quart

Ingredients

• 5 pound corned beef with pickling spice
• 1 medium onion roughly chopped
• 4 cloves garlic peeled
• 2 bay leaves
• 2 cups beef broth low sodium
• 14.9 ounce Guinness beer 1 can
• salt and pepper to taste optional
• 3 large carrots peeled and cut into 2 inch pieces
• 2 pounds red potatoes scrubbed, quartered

US Customary – Metric

Instructions

• Rinse the corned beef with cold water and thoroughly pat dry.
• Place the onion, garlic in an Instant Pot®. Gently place brisket on top of the onion and sprinkle with the pickling spice. Pour with beer and beef broth, then add the bay leaves. You can also season with salt and pepper at this time, but it's not really needed, as the corned beef is already salty. Select the manual setting on the Instant Pot®; adjust pressure to high, and set time for 90 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
• Remove the corned beef from the Instant Pot® and transfer to a cutting board. Cover with foil and let it rest until the potatoes are done. Remove and discard onion mixture, reserving the cooking liquid in the Instant Pot®. Stir in potatoes and carrots.
• Select manual setting; adjust pressure to high, and set the time for 4 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions. Thinly slice the corned beef against the grain and serve with potatoes and carrots.

Notes

1. Corned beef will keep fresh for 3 – 4 days in an airtight container in the fridge.
2. To freeze just wrap the meat in plastic wrap and aluminum foil before freezing for 2 months. Just be sure to thaw overnight in the fridge before warming in the oven.

Nutrition

Calories: 682kcal | Carbohydrates: 24g | Protein: 45g | Fat: 42g | Saturated Fat: 13g | Cholesterol: 153mg | Sodium: 3600mg | Potassium: 1590mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4519IU | Vitamin C: 89mg | Calcium: 46mg | Iron: 6mg

The post Instant Pot Corned Beef appeared first on Craving Home Cooked.