• Toss: Chop all ingredients and toss them in a bowl together.
• Chill: While optional, I prefer to let the pickle de gallo rest in the fridge for half an hour before serving. This allows the flavors to settle and meld together.

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Pickle de Gallo

Calling all pickle lovers! This tangy Pickle de Gallo recipe is a game-changing condiment that adds a fresh, tangy twist to any meal.

Course Appetizer, Side Dish

Cuisine American

Keyword Pickle de Gallo, Pickle de Gallo recipe, pickle pico de gallo​

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6 servings

Calories 38kcal

Author Jessica

Ingredients

• 1 large cucumber seeded and finely diced
• 1 red bell pepper seeded and finely diced
• 1 cup diced dill pickles
• 1 cup diced roma tomato seeds and pulp removed
• ½ cup diced red onion
• ¼ cup chopped cilantro
• 2 jalapeños seeded and diced
• 3 cloves garlic minced
• ½ cup pickle brine from the pickle jar
• juice of 1 lime
• salt to taste

Instructions

• Add all the ingredients together in a bowl and toss gently to combine. Refrigerate for 30 minutes before serving for best results.
• Serve with chips, or on hot dogs, nachos, tacos, or burgers!

Notes

Store: Keep the Pickle de Gallo in an airtight container and store it in the fridge for up to 5 days. The flavors only get better over time, but the texture is best when eaten within the first 48 hours!

Nutrition

Serving: 1 serving | Calories: 38kcal | Carbohydrates: 9g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 495mg | Potassium: 259mg | Fiber: 2g | Sugar: 4g | Vitamin A: 846IU | Vitamin C: 42mg | Calcium: 44mg | Iron: 1mg

More Easy Homemade Salsa Recipes To Try

Salsa Ranchera

Salsa Verde

Avocado Salsa

Restaurant Style Salsa

The post Pickle de Gallo appeared first on The Novice Chef.

Looking for more easy low-carb chicken breast recipes? Try my flavorful lemon caper chicken, this juicy Greek chicken souvlaki or Jorge’s favorite jalapeño popper chicken!

Key Ingredients

Below you will find helpful notes for key ingredients used to make this garlic parmesan chicken recipe. You likely already have them in your kitchen right now! Scroll down to the recipe card for full ingredient list and exact amounts!

• Chicken Breasts: I use the thinly sliced chicken cutlets because they cook faster. You could also use this recipe for boneless, skinless chicken thighs!
• Mayonnaise: Surprise! No fancy alfredo sauce required here. Use regular or olive oil based mayo, not fat-free for the juiciest chicken. I personally do not like mayo, but I promise you will not taste the mayonnaise once baked!
• Parmesan: I recommend shredded parmesan for the most flavor. You could also use asiago cheese or Roman cheese.
• Garlic Cloves: Use freshly chopped if possible for the most flavor, but the jarred version will work in a pinch.

How to Make Garlic Parmesan Chicken

This is literally a 1-2-3 and into-the-oven kind of dish! Read over the steps and you will be enjoying this garlic parmesan chicken in no time at all. Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions.

• Mix: Stir together mayonnaise, part of the cheese, and seasonings.
• Spread and Sprinkle: Arrange chicken in a single layer in a greased baking dish or on a baking sheet. Spread the cheese mixture on top of the chicken and scatter the remaining shredded parmesan on top.
• Bake: Cook for about 40 minutes. The internal temperature should reach 165°F on an instant read thermometer and the edges should look golden brown and bubbly.
• Serve: Sprinkle with parsley and more freshly grated parmesan cheese (optional). Serve immediately and enjoy!

Chef’s Tips and Variations

• Mayonnaise: You need some fat to seal moisture into the protein and bind the cheese. Using fat free mayo has an odd texture when cooked. Plan to use regular mayo or the olive oil version also works well!
• Thin the chicken: If your boneless, skinless, chicken breasts are large or thick, split them lengthwise. Then, cover with plastic wrap, and pound with the bottom of a pot, or meat tenderizer, to about 1/2 inch thickness. This will make your chicken cook faster and a lot more tender!
• Swap the protein: Try swapping the chicken for firm, white fish fillets, such as trout, flounder, snapper, or cod. The added moisture from the topping produces amazingly juicy, succulent fish. Simply increase the oven temperature to 400°F and reduce the cooking time to about 20 minutes.
• Add-ons: You might decide to add some crunch for an additional texture. Sprinkle French fried onions or bread crumbs on top right of chicken and cheese before baking.
• Southwestern variation: Try this in place of parmesan, salt/pepper and parsley for a southwestern version – use mayo, cheddar, Adobo seasoning and chopped green onion. Delicious with a side of black beans!

What to Serve with Baked Parmesan Chicken

This parmesan crusted chicken plays the starring role here, no doubt. But, you may consider rounding out dinner with a few simple, tasty side dishes. Here are a few of our favorites to try:

• Salad: This cucumber tomato salad adds a great lightness to your plate.
• Vegetable Sides: Anything from these tender sautéed green beans to this parmesan roasted broccoli would go great! You also can’t go wrong with my creamed spinach recipe!
• Starchy Sides: Make your plate even more hearty with creamy make-ahead mashed potatoes, or go for the low carb version with my best mashed cauliflower. Homemade garlic knots or this baked mac and cheese are always hits with the kids!

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Creamy Garlic Parmesan Chicken

This creamy Garlic Parmesan Chicken recipe is a low-carb dinner that is packed with flavor, but made easy with just 4 simple ingredients!

Course Low Carb

Cuisine American

Keyword baked parmesan chicken, garlic parmesan chicken, Parmesan Chicken, Parmesan Chicken Recipe

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 564kcal

Author Jessica

Ingredients

• 1 lb boneless, skinless, chicken breasts thinly sliced
• ¾ cup mayonnaise
• 1 ½ cup shredded parmesan cheese divided
• 2 garlic cloves minced
• 1 ½ teaspoons garlic salt or seasoned salt
• 1 teaspoon freshly cracked pepper
• chopped parsley optional garnish

Instructions

• Preheat oven to 375°F. Grease a 9×13 casserole dish or large baking dish. Place chicken breasts in an even layer in the dish.
• In a small bowl, whisk together mayo, 1/2 cup parmesan cheese, minced garlic, salt and pepper.
• Spread mixture over chicken breasts. Sprinkle the remaining 1 cup parmesan cheese over the top of the chicken.
• Bake for 40 mins, or until an internal temperature on an instant-read meat thermometer reaches 165°F. Serve hot and garnish with parsley, if desired.

Notes

Storage: Transfer the cooled leftovers to an airtight container and store in the refrigerator for up to 3 days. Reheat in the microwave until just warmed through.

Freeze leftovers: While they will no longer have the crisp cheese topping once thawed, you can freeze leftovers for up to 3 months. For best results, thaw overnight in the fridge before reheating.

Freeze uncooked for meal prep: Assemble chicken in a freezer safe container. Wrap it tightly with a layer of plastic wrap, and then cover it with a layer of aluminum foil. Freeze the uncooked chicken for up to 3 months. Thaw in the refrigerator overnight, then bake as directed. You can also bake from frozen as directed, but add an additional 15 to 20 minutes, until the internal temperature reaches 165°F.

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Nutrition

Serving: 1serving | Calories: 564kcal | Carbohydrates: 2g | Protein: 38g | Fat: 44g | Saturated Fat: 12g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 116mg | Sodium: 1871mg | Potassium: 469mg | Fiber: 0.03g | Sugar: 1g | Vitamin A: 354IU | Vitamin C: 2mg | Calcium: 456mg | Iron: 1mg

More Must-Try Low Carb Recipes

Air Fryer Salmon (Under 10 Minutes!)

Pico De Gallo Chicken

Salsa Verde Chicken

Baked Honey Mustard Chicken

The post Garlic Parmesan Chicken appeared first on The Novice Chef.

Need other hot appetizers for your next get-together? Try my yummy corn and bacon hot crab dip. I also have a great south-of-border fondue – taco beer cheese dip!

• Mix: In a large bowl, beat cream cheese and sour cream with an electric mixer until smooth.
• Stir: Add thawed and drained spinach, onion, bacon, salt, pepper, cheddar cheese and half of the mozzarella cheese. Stir to combine.

• Transfer to dish: Smooth the spinach mixture in a prepared baking dish and top with the remaining shredded mozzarella cheese on top.
• Bake: Bake for 20 to 25 minutes, until bubbly and beginning to brown on top
• Serve: Let spinach dip cool for 5 minutes and then serve and enjoy!

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Hot Spinach Dip

This creamy and cheesy Hot Spinach Dip recipe is the ultimate party appetizer with crispy bacon, tender spinach, and a rich blend of cheeses! It tastes great on crackers, veggies, tortilla chips, pretzels… you name it!

Course Appetizer, Appetizers & Snacks, Dips

Cuisine American

Keyword baked spinach dip recipe, easy baked spinach dip, easy hot spinach dip, hot spinach dip, hot spinach dip with cream cheese

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 to 8 servings

Calories 510kcal

Author Jessica – The Novice Chef

Ingredients

• 8 oz cream cheese room temperature
• 1 cup sour cream
• 1 package (10 oz) chopped frozen spinach thawed and well drained
• 1 yellow, white, or red onion finely diced
• 6 strips of bacon cooked and crumbled
• 1 cup shredded cheddar cheese
• 2 cups shredded mozzarella cheese
• ½ teaspoon salt
• 1 teaspoon freshly ground pepper

Instructions

• Preheat the oven to 375°F. Grease a 8X8 inch baking dish, set aside.
• In a large bowl, beat the cream cheese and sour cream with an electric mixer until smooth. Add the spinach, onion, bacon, salt, pepper, cheddar cheese and half of the mozzarella cheese and stir to combine.
• Transfer the dip to the prepared baking dish and sprinkle the remaining mozzarella on top.
• Bake dip for 20 to 25 minutes, until bubbly and beginning to brown on top. Let spinach dip cool for 5 minutes, then serve with your favorite dippers!

Video

Notes

Storage: Tightly cover the cooled leftovers with plastic wrap, or place in an airtight container, and store in the fridge for up to 4 days.

Prepare Ahead: This dip is a great make-ahead party dip. Assemble it in the baking dish, but do not bake it. Instead, wrap it tightly with plastic wrap or foil and store in the fridge for up to 4 days. When ready to serve, let the dip sit on the counter for 30 minutes before baking as directed.

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Nutrition

Serving: 1 serving | Calories: 510kcal | Carbohydrates: 9g | Protein: 21g | Fat: 44g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.03g | Cholesterol: 124mg | Sodium: 863mg | Potassium: 375mg | Fiber: 2g | Sugar: 4g | Vitamin A: 6736IU | Vitamin C: 4mg | Calcium: 463mg | Iron: 1mg

More Easy Appetizer Recipes

• Enjoy my other favorite spinach dip – spinach artichoke dip! Or, try creamy feta spinach puffs for a finger food you’ll love.
• Crescent roll veggie pizza is colorful, crunchy, and so freshly flavored.
• Grill them, smoke them, or air fryer them – bbq shotgun shells are always a hit, no matter how you make them.
• Have some fun with pickle de gallo, dill pickle salsa!
• Need a party food that no one can stay out of? Make homemade chex mix!

The post Hot Spinach Dip appeared first on The Novice Chef.

Why I Love This Creamy Tomato Soup

Every time I go to Panera I get their creamy tomato soup. I’ve tried just about everything on their menu and it still remains my favorite! With that being said… I think my homemade recipe is even better with a deeper, richer flavor. I think the real key to success here is that you get to control everything that goes into the pot. Here’s why I’m so obsessed:

• Quick and Easy: Simple to make and chock full of wholesome ingredients, this one-pot soup comes together in just 30 minutes.
• Amazing Flavor: Thanks to a winning combination of canned San Marzano tomatoes and a hefty pour of heavy cream, you’ll adore every perfectly rich, flavorful and creamy mouthful.
• Comforting: This tomato soup is my go-to soup recipe all year long. Don’t forget the grilled cheese for a perfect meal on a cold, brisk day!
• Big Batch Friendly: Stock up on meal prep storage and double or triple this creamy tomato soup recipe. It freezes well and heats up nicely in the microwave.

For another take on classic tomato soup, try this quick and easy Instant Pot tomato soup!

Key Ingredients

I developed this creamy tomato soup recipe with the utmost care and attention. Though probably not exactly like Panera’s, it’s a really close cousin. Below you will find helpful notes for key ingredients used to make this creamy tomato soup recipe. Scroll down to the recipe card below for the full ingredient list and exact amounts!

• Canned Tomatoes: Look for the San Marzano peeled tomatoes – they are my favorite canned tomatoes with a rich flavor, perfect for making tomato soup.
• Heavy Cream: Also known as whipping cream, you could also use half and half or evaporated milk for a lighter consistency.
• Chicken Broth: Swap chicken stock for vegetable broth if keeping it vegetarian. Also, I recommend grabbing a low-sodium broth. That way, you can sprinkle in salt as needed and better control the amount of sodium in your soup.
• Sugar: While optional, a little pinch of sugar helps to balance the acidity from the tomatoes. 
• Basil: Large fresh basil leaves, roughly chopped work best. Substitute dried basil if you must, but reduce the amount to 2 teaspoons.

How to Make This Panera Tomato Soup Recipe

Making homemade tomato soup so simple, but oh, so satisfying. Here’s how to do it, step by step. Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions and to watch the step-by-step video.

• Sauté: In a large heavy bottomed pot, like a Dutch oven, sauté the garlic in oil for about 30 seconds. Take extra care not to scorch it! Next, add the onion, stirring occasionally, until translucent.
• Add: Stir in canned tomatoes including the juice, chicken stock, and sugar. Bring soup to a low simmer, and cook uncovered, until it thickens, about 12 minutes.

• All Remaining Ingredients (Except Parmesan): Add the heavy cream, fresh basil, oregano, and red pepper flakes and stir well. Season to taste with salt and pepper.
• Blend: To get that perfect, creamy soup texture, use an immersion blender to puree the soup.
• Enjoy! Stir in the parmesan, if using, and serve the soup hot with croutons or a grilled cheese!

Chef’s Tips and Variations

• Fresh Tomatoes: I tested this recipe with both canned and fresh tomatoes. The flavor from fresh was actually less complex, with the San Marzano canned tomatoes winning by a landslide. If you’re trying to use up summer produce from your garden, you could try roasting your tomatoes first to concentrate the flavor.
• Blender: If you do not have an immersion stick blender, you can also carefully transfer the soup to a blender and puree in batches. Caution: Watch for hot splatters. Throw a kitchen towel over the blender top to be safe or let it cool slightly.
• Extra Creamy: If you like your soup to be extra creamy and a dark pink in color, stir in more heavy cream or a dollop or two of sour cream.
• Tomato Paste: Add a tablespoon or two of tomato paste for an even richer tomato flavor.

What to Serve with This Copycat Panera Tomato Soup

This dish is perfection along side an ooey-gooey grilled cheese sandwich or with some buttery, crunchy homemade croutons on top! Not your thing? Try one of these easy side dishes, instead:

• Cucumber Sandwiches: Cool, creamy cucumber sandwiches are just lovely with creamy tomato soup. They’re made with ranch seasoning, cream cheese, grated fresh cucumbers, and pumpernickel swirl bread.
• Macaroni and Cheese: Another spin on tomato soup with something cheesy is to pair the soup with homemade mac and cheese. Kids especially will love this meal!
• Salad: This light and refreshing Greek salad is a family favorite, but I also always find myself making this copycat Maggaino’s chopped salad with crispy prosciutto!

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Copycat Panera Tomato Soup Recipe

This Copycat Panera Tomato Soup Recipe is a family favorite – especially when served with a big, buttery, grilled cheese sandwich! An easy homemade soup made with San Marzano tomatoes, ready in 30 minutes.

Course 30 Min or Less, Soup

Cuisine American

Keyword copycat panera tomato soup, creamy tomato soup, homemade tomato soup, panera tomato soup recipe, tomato soup

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 Servings

Calories 197kcal

Author Jessica – The Novice Chef

Ingredients

• 2 tablespoons olive oil
• 4 garlic cloves minced
• 1 large yellow onion sliced
• 2 (28 oz) cans San Marzano peeled tomatoes do not drain
• 1 cup chicken stock or vegetable stock
• 1 tablespoon sugar
• ¼ cup heavy cream or half and half
• 8 large fresh basil leaves roughly chopped
• ¼ teaspoon dried oregano
• ½ teaspoon crushed red pepper flakes
• kosher salt and freshly ground black pepper to taste
• ⅓ cup shredded parmesan cheese optional
• croutons optional garnish

Instructions

• In a heavy bottomed pot (like a Dutch oven), heat olive oil over medium-high heat. Add garlic and saute for 30 seconds, until fragrant. Add onion and cook, stirring as needed, until translucent, about 8 minutes.
• Add San Marzano peeled tomatoes (juice and all), chicken stock, and sugar. Bring to a low simmer. Cook uncovered, for 12 minutes or until it has thickened.
• Add the heavy cream, basil, oregano, red pepper flakes and season to taste with salt and pepper.
• Using an immersion blender (or carefully transfer soup to a blender), puree soup until there are no large chunks left. If using a regular blender, be careful and watch for hot splatters. Throw a kitchen towel over the blender top to be safe or let it cool slightly.
• Stir in parmesan cheese and serve topped with croutons, if desired!

Video

Notes

Storage: Transfer the cooled to an airtight container and store it in the fridge for up to 5 days.

Freeze: Cool the soup down, and pack it into freezer safe bags or containers, leaving a small amount of space for the soup to expand as it freezes. Freeze for up to 3 months. Thaw soup overnight in the fridge before reheating, for best results.

Reheat: Place the desired amount in a saucepan over medium heat, and let the soup heat until piping hot. You can also cover loosely in a microwave safe dish on medium-high power and stir halfway through heating time.

Learn more about our Test Kitchen promise!

Nutrition

Serving: 1 | Calories: 197kcal | Carbohydrates: 12g | Protein: 5g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Cholesterol: 23mg | Sodium: 279mg | Fiber: 1g | Sugar: 7g

More Vegetable Soup Recipes To Try

Creamy Poblano Corn Soup

Roasted Garlic Cauliflower Soup

Butternut Squash Coconut Curry Soup

Creamy Pumpkin Soup

The post Creamy Tomato Soup (Copycat Panera Tomato Soup Recipe) appeared first on The Novice Chef.

Test Kitchen Review

See what our test kitchen had to say!

Maria

I have never made collard greens with beer before and it really added so much more flavor! I used bacon the first time, then remade them with leftover ham from the holidays the second time. Both ways were delicious! I did add some crushed red pepper flakes both time for a bit of heat.

Why I Love These Flavorful Collard Greens

There’s one way I can always make sure my kids actually eat their veggies – add bacon! We often make these greens for potlucks, parties, holidays, and everything in-between. You can keep them warm in a crockpot and they go great with just about any dish you can dream up! Here’s why I think you will love this collard greens recipe:

• Flavorful: Smokey bacon, zesty garlic and malty beer infuse a ton of flavor into the tender collard greens.
• Effortless: This collard greens recipe takes just about 10 minutes to prep! Sauté the onions, mix everything together and let them simmer.
• One Pan: One pan recipes are my jam! They’re always so easy to make and even easier to clean up afterwards.
• Nutrient-rich: Collard greens are packed with a ton of vitamins and minerals, making this a nutritious addition to any meal.

What Are Collard Greens?

Collard greens are a leafy green with sturdy, thick leaves and stems commonly used in Southern cuisine. It’s got dark green leaves and lightly colored stems. The flavor is subtly bitter and earthy, a bit like kale or cabbage. It’s often braised, sautéed, or boiled until tender. They’re often cooked with garlic, onions, and bacon and served as a side dish for lunch or dinner.

Key Ingredients

The beer and tangy apple cider vinegar cut through the greens’ natural bitterness. Scroll to the recipe card at the bottom of the post for exact ingredient amounts.

• Collard Greens: Make sure the tough stems have been removed and that you rinse them well before you start cooking. If you don’t rinse your greens, you can wind up with a gritty texture! You can also use this recipe with mustard greens.
• Bacon: You can use regular or thick-cut, whichever you prefer or already happen to have on hand. Thick-cut is usually my go-to! You can also use diced cooked ham, add a ham bone, or smoked ham hocks.
• Beer: I prefer using Lager beers in my collard greens for a very subtle malty flavor. A light beer will work as well, I don’t recommend using a heavy stout style beer.
• Apple Cider Vinegar: Red wine vinegar can be used instead if preferred. However, I prefer apple cider vinegar because it has a subtle touch of sweetness that really brings it all together.
• Sugar: A hearty pinch of granulated sugar is how my grandma always made collard greens to keep them from becoming slightly bitter. Feel free to use brown sugar or skip it all together!

How To Cook Collard Greens With Bacon

There’s nothing I love more than a good low maintenance recipe… with lots of bacon! Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions and to watch the step-by-step video.

• Cook the bacon: Place the bacon in a pot and cook it until nice and crispy. Don’t drain it – we’re going to use that fat to cook the onions and garlic!
• Sauté the onions: Add the onions and garlic. Cook them until the onions soften, stirring occasionally.
• Fill the pot: Pour in the beer, stock, vinegar, and sugar. Mix well and bring it to a boil.

• Simmer it: Add the greens in batches and press them down until fully submerged in liquid. Reduce the heat and simmer them 1-1 1/2 hours or until tender.
• Serve: Remove them from the heat. Let them cool for 10 minutes, serve, and enjoy!

Chef’s Tips & Variations

• Use turkey bacon: I love turkey bacon! Just note that it may not render enough fat to cook the garlic and onions in, so you may need to add in some butter or oil.
• Work in batches: Don’t try to fit all of the greens in the pot at once! You’ll want to work in batches, letting them wilt before adding more. Otherwise, they won’t all fit.
• Make it spicy: You can toss in some diced jalapeños, hot sauce, or crushed red pepper flakes for a spicy kick.
• Cream them: Stir in 1 to 2 cups of heavy cream, or half-and-half, during the last 5 minutes of cook time. Add 1 cup shredded cheddar cheese (freshly shredded right off the block is best). Mix well until melty and serve as usual!
• Crockpot: After you wilt the greens, transfer everything to a slow cooker set to low for 3 to 4 hours, stirring occasionally. Once tender, flip the crockpot to the warm setting for serving!

Serving Suggestions

When I make collard greens, I like to enjoy the full Southern experience! Here’s a quick look at some great pairings:

• Entrees: You really can’t go wrong with bbq pulled pork sliders or chicken fried chicken. And for some real Southern comfort, whip up some classic chicken and dumplings!
• More sides: The key to success at any potluck is offering plenty of sides. Serve these greens alongside my fried apples, buttermilk biscuits or sweet corn casserole.
• Desserts: Dinner’s never complete without something sweet like my mom’s easy banana pudding or fresh peach crisp!

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Collard Greens

Test Kitchen Approved!

This one-pot collard greens recipe with sweet onions, smokey bacon, & malty beer is an easy Southern side dish that everyone will enjoy! Keep them warm in a crockpot to serve a crowd!

Course Side Dishes

Cuisine American, Southern

Keyword collard greens, collard greens recipe, collard greens with bacon, how to cook collard greens

Prep Time 10 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 6 servings

Calories 345kcal

Author Jessica – The Novice Chef

Ingredients

• 12 oz bacon chopped
• 1 large yellow onion chopped
• 3 cloves garlic minced
• 1 cup beer or more chicken stock
• 1 cup chicken stock
• 2 tablespoons apple cider vinegar
• 2 tablespoons sugar optional
• 2 lbs collard greens or preferred greens, chopped, rinsed and tough stems removed
• salt & black pepper to taste

Instructions

• In a large, heavy bottomed pot like a dutch oven, fry the bacon over medium-high heat for about 5 to 6 minutes.
• Add the onion and garlic and cook until the onions are wilted, about 4 minutes. Add the beer, chicken stock, vinegar, and sugar and bring to a boil.
• Begin adding the greens in batches, pressing down with a spoon to submerge them in the hot liquid and adding more as they wilt.
• When all of the greens have been added, reduce the heat to a simmer. Cook the greens, partially covered, and stirring occasionally, for about 1 to 1 1/2 hours or until tender. You can also transfer the greens to a crockpot over low heat for 3 to 4 hours, until tender.

Notes

Storage: Make sure the greens are fully cooled before storing. Place leftovers in an airtight container and store in the fridge for up to 4 days.

Freeze: Transfer leftovers to a freezer-friendly storage bag and freeze for up to 3 months. For best results, thaw overnight in the fridge, or reheat straight from frozen. 

Reheat: Microwave it for up to a minute or until warm. You can also heat it in a pot over medium heat for 8 to 10 minutes, stirring occasionally. If frozen, microwave it for 5 to 6 minutes. 

Nutrition

Serving: 1 serving | Calories: 345kcal | Carbohydrates: 19g | Protein: 13g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 39mg | Sodium: 461mg | Potassium: 533mg | Fiber: 7g | Sugar: 6g | Vitamin A: 7611IU | Vitamin C: 56mg | Calcium: 365mg | Iron: 1mg

More Vegetable Side Dishes To Try

Creamed Spinach

Parmesan Roasted Broccoli

Cheesy Brussel Sprout Casserole

Candied Carrots Recipe

The post Collard Greens appeared first on The Novice Chef.

Why You’ll Love This Balsamic Salmon Recipe

When I am craving salmon, this simple, but flavorful balsamic salmon is my go to recipe! Here’s why I know you are going to love it too:

• Quick: This easy salmon dinner is ready in just 30 minutes, with a few simple ingredients you likely already have on hand.
• Sweet and Savory: Sweet brown sugar, tangy balsamic vinaigrette and fiery Sriracha create the perfect balance of flavors. This glazed salmon is anything but boring!
• Beginner-Friendly: The fridge and oven do all of the work. You marinate in the fridge and cook in the oven, this balsamic glazed salmon couldn’t get any easier!

What You’ll Need

Besides the salmon, there’s a good chance you have all the ingredients on hand to make this easy balsamic marinade! Scroll down to the recipe card for exact amounts.

• Salmon: Make sure it’s boneless and skinless.
• Balsamic Salad Dressing: Choose your favorite! If it’s light on balsamic vinegar, feel free to add an extra tablespoon or two to your marinade.
• Garlic: Fresh garlic or garlic paste are best for this.
• Light Brown Sugar: Dark brown sugar works too. You can also use honey or maple syrup!
• Sriracha: Feel free to use Tabasco, Frank’s or your favorite hot sauce.
• Lemon Juice: Reduce the amount by half if you use lime juice.
• Salt and Pepper: I prefer kosher salt and freshly cracked black pepper.

How To Make Baked Balsamic Salmon

After a quick 15-minute marinade, the oven does the rest of the work for you. Scroll to the recipe card at bottom of the post for full detailed instructions.

• Marinate: Whisk all of the marinade ingredients in a bowl. Add in the salmon fillets, making sure they are completely coated. Marinate in the fridge for 15 to 30 minutes.
• Bake: Add the salmon to a baking sheet lined with parchment paper. Place it on the top oven rack. Bake for 5 minutes, brush with leftover marinade, and bake again until flaky.
• Serve: Remove the salmon from the oven and let it cool slightly. Serve and enjoy!

Chef’s Tips and Variations

• Spice it Up: Whisk 2 teaspoons garlic powder, 1 teaspoon onion powder and 1/2 teaspoon smoked paprika in a small bowl. Season the salmon with the mixture after you marinate it for even more depth and flavor.
• Add Garnish: Sprinkle the salmon with sesame seeds, chopped parsley, or a crispy panko topping for extra texture and flavor.
• Don’t Over Marinate Allow the salmon to marinate for 1 hour max. Any longer and the acids in marinade can break down the salmon, making it mushy.
• Use a Bag: I also will add the marinade ingredients to a ziplock bag, shake it up, then add the salmon. No bowl or whisk needed!

What To Serve With Balsamic Glazed Salmon

This juicy balsamic glazed salmon recipe is perfect for busy weeknights. Pair it with a side of arugula salad, a fresh cucumber tomato salad, or this veggie packed chickpea salad. My parmesan roasted broccoli and garlic roasted cherry tomatoes would pair great too. Cilantro lime rice or quinoa are wonderful side options if you prefer something warm and hearty.

For lunch meal prep, I will often add a bed of rice in individual containers and top with my salmon and a side of parmesan roasted broccoli. It makes reheating lunch a breeze!

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Balsamic Salmon

This juicy, flaky balsamic salmon recipe with sweet and savory Sriracha-balsamic glaze is an easy 30-minute dinner.

Course Dinner Ideas, Quick Dinner Ideas

Cuisine American

Keyword baked balsamic salmon, balsamic glazed salmon, balsamic salmon, balsamic salmon recipe

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 2 servings

Calories 489kcal

Author Jessica – The Novice Chef

Ingredients

• 2 (6 oz) salmon fillets
• ½ cup balsamic vinaigrette
• 2 cloves garlic minced
• 1 tablespoon light brown sugar
• 2 teaspoons sriracha or your favorite hot sauce
• 2 teaspoons lemon juice
• 1 teaspoon fresh ground pepper
• ½ teaspoon salt

Instructions

• In a medium sized bowl, whisk together the balsamic vinaigrette, garlic, brown sugar, sriracha, lemon juice, pepper and salt. Marinate salmon fillets in mixture for 15 minutes.
• While fillets are marinating, preheat oven to 425°F. Line a baking sheet with foil or parchment paper and lightly grease with olive oil or butter so the salmon does not stick.
• Place salmon skin-side down on prepared baking sheet and transfer to oven on the top rack. Bake for 5 minutes, lightly brush any leftover marinade on top of the fillets and bake for 5 minutes more (or until salmon is cooked throughly and flakes easily with a fork).
• Serve with fresh greens (like spicy arugula) or grains (like couscous) for a quick dinner!

Video

Notes

Store: Place leftovers in an airtight container and store for up to 3 days. 

Freeze: Wrap each filet in plastic wrap. Transfer the salmon to freezer bags. Freeze for up to 3 months. Thaw it overnight in the fridge before reheating.

Reheat: Sprinkle the fish with 1 teaspoon water and microwave it in 30-second increments. You can also use a pan over medium heat for 3-4 minutes per side.

Cook on the Stove or in Air Fryer: Follow my 10-minute air fryer salmon directions to cook this in your air fryer. For the stove top, add 1 tablespoon olive oil to large skillet over medium-high heat. Add the salmon and cook for 4 minutes, flip it, and let it cook for another 2 to 3 minutes or until flaky.

Don’t Over Marinate Allow the salmon to marinate for 1 hour max. Any longer and the acids in marinade can break down the salmon, making it mushy.

Use a Bag: I also will add the marinade ingredients to a ziplock bag, shake it up, then add the salmon. No bowl or whisk needed!

Learn more about our Test Kitchen promise!

Nutrition

Serving: 1 filet | Calories: 489kcal | Carbohydrates: 12g | Protein: 34g | Fat: 32g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 94mg | Sodium: 1295mg | Potassium: 878mg | Fiber: 0.3g | Sugar: 8g | Vitamin A: 81IU | Vitamin C: 6mg | Calcium: 42mg | Iron: 2mg

The post Balsamic Salmon appeared first on The Novice Chef.

Why You’ll Love This Greek Meatball Recipe

These little Greek chicken meatballs have kind of changed the game for me! Ground chicken has never been quite this fresh and flavorful, that’s for sure. I’m a sucker for all things Greek (I drive down to Tarpon Springs and frequent their Greek restaurants all the time), so this recipe is right up my alley. If you also love bold, fresh and summery Mediterranean flavors, you’ll love it too! Check out all of the reasons I make these chicken meatballs as often as I do:

• Easy: Mix together all the ingredients, form into meatballs and bake or pan fry! It’s that simple!
• Addictive: Packed with all your favorite Greek flavors, herbs, and spices, these juicy meatballs are seriously irresistible.
• Kid Friendly: Finely chop up the onion and picky eaters won’t be able to tell there’s any veggies in these meatballs.
• Versatile: You can serve these as a bowl with different toppings and sauces, with toothpicks as a party appetizer or stuffed in pita for gyros.
• Freezer Meal: Reheat them straight from the freezer on hectic weeknights for an easy dinner.

Love Greek flavors? Try this reader favorite Greek chicken souvlaki, juicy Greek turkey burgers or refreshing Greek pasta salad!

Key Ingredients

Fresh dill, greek seasoning, and garlic pack all the flavor into these Greek chicken meatballs. Scroll down to the recipe card below for the full ingredient list and exact amounts!

• Ground Chicken: Ground turkey also works if that’s what you have on hand.
• Red Onion: A white or yellow onion is fine as well.
• Fresh Herbs: I used fresh dill and fresh mint, feel free to skip either if you aren’t a fan. If using dried dill, use half the amount.
• Garlic: Freshly minced garlic is best, but garlic paste and powder work too.
• Seasonings: Greek seasoning, salt and pepper give these meatballs the very best flavor!
• Olive Oil: Coconut, avocado or vegetable oil are great swaps.

How to Make Greek Chicken Meatballs

It’s just like making your favorite Italian meatballs but with an herby Greek twist. Scroll to the recipe card at bottom of the post for full detailed instructions. 

• Mix: Use a hand mixer or your hands to mix all of the meatball ingredients together until well combined.
• Shape: Scoop about 2 tablespoons of the meatball mixture and roll it into a ball or form with a medium sized cookie scoop. Do this for all of the mixture.

• Cook: Heat oil in a skillet over medium heat. Add meatballs in a single layer and cook on all sides, until browned and meatballs are cooked through. Remove from the heat and cover with foil. (Check recipe card for baking instructions.)
• Serve: Add rice, cucumber, tomatoes, and olives to a bowl. Place the meatballs to one side. Sprinkle with feta cheese and drizzle with tzatziki sauce. Serve with lemon wedges and enjoy!

Chef’s Tips and Variations

• Swap the protein: Use ground turkey instead of chicken for an easy Greek turkey meatball variation. You can also try ground pork, beef, or a mixture of them.
• Bake the meatballs: Grease a baking tray with cooking spray. Spread out the meatballs, leaving 1″ space between them. Pop them into a preheated oven at 375°F for about 30 minutes, until cooked through.
• Make them spicy: Add red pepper flakes or cayenne pepper, to taste, for a bit of heat.
• Cheese filled: Dice melty cheese like mozzarella into 1/2″ cubes and place one in the center of each meatball while shaping. This will create a gooey, cheesy center when cooked.
• Sun-dried tomatoes: Chop up 1/2 cup sun-dried tomatoes, the dry ones not in oil, and add them to your chicken mixture.
• Lemon: Want to add a lemon twist? Add 1 tablespoon freshly squeezed lemon juice and 1 teaspoon lemon zest.

What To Serve With Greek Meatballs

These baked Greek chicken meatballs are the perfect bowl-style dinner when served over rice with lots of fresh veggies. They would also be delicious served over this Greek salad with Greek salad dressing for a lighter meal. Here are some more suggestions:

• Basmati Rice: Or any kind of rice you prefer!
• Cucumber: I prefer Persian cucumbers, but use your favorite.
• Cherry Tomatoes: Diced tomatoes with the seeds removed work too.
• Kalamata Olives: Make sure they’re pitted.
• Crumbled Feta Cheese: Goat cheese is great as well.
• Tzatziki Sauce: Use homemade tzatziki sauce or store-bought, but keep in mind that homemade has a lot more flavor!
• Lemon Wedges
• Pita Bread: Go for pita chips if that’s what you have on hand.

If you want to add extra sides, try my classic easy and garlicky hummus or spicy sweet potato hummus with pita bread. Homemade falafel is another great option. If you’re wondering what to do with any leftovers, use these meatballs in my chicken gyros!

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Greek Chicken Meatballs

This easy Greek chicken meatballs recipe is packed with herbs, garlic, and Greek seasoning for a hearty bowl-style dinner with rice.

Course 30 Min or Less, Dinner Ideas, Quick Dinner Ideas

Cuisine Greek

Keyword greek chicken meatballs, greek chicken meatballs recipe, greek meatball recipe, greek meatballs, greek turkey meatballs

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 12 Meatballs

Calories 232kcal

Author Jessica – The Novice Chef

Ingredients

• 1 lb ground chicken or turkey
• ¼ cup red onion finely chopped
• 1 tablespoon fresh dill chopped
• 1 tablespoon fresh mint leaves chopped
• 1 teaspoon minced garlic
• 1 teaspoon Greek seasoning
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons olive oil

Instructions

• In a large bowl, combine the meatball ingredients: ground chicken, red onion, fresh dill, fresh mint, garlic, Greek seasoning, salt and pepper. Mix well, until everything comes together.
• Using a medium cookie scoop, shape the meatball mixture into balls and place them on a plate.
• Stove Top: Heat a large skillet with oil over medium heat. Add the meatballs in a single layer and cook for 5 minutes. Flip to the other side and continue cooking for an additional 5 minutes, until the meatballs are browned and cooked through.
• Oven: Grease a baking tray with cooking spray. Spread out the meatballs, leaving 1″ space between them. Pop them into a preheated oven at 375°F for about 30 minutes, until cooked through.
• Once meatballs are done cooking, transfer the meatballs to a plate, cover with aluminum foil and let rest for 5 minutes. (This helps your meatballs to be juicy!) Then serve as desired!

Notes

Store: Place them in an airtight container for up to 5 days.

Reheat: Microwave in 30-second increments until warm. If you’re reheating straight from frozen, sprinkle with 3 teaspoons water and microwave for a full minute. Stir them and microwave for another 2 to 3 minutes. Or bake at 375°F for about 15 minutes, until warmed through.

Freeze Leftover Meatballs: Place the cooked meatballs on a sheet pan and pop it into the freezer for 1 hour. Transfer the meatballs to a freezer-friendly bag or container. Freeze for up to 3 months. Thaw overnight in the fridge or reheat straight from frozen.

Freeze Uncooked Meatballs: Follow the first two steps in the recipe. Place the meatballs on a baking sheet in a single layer and place in freezer for 30 minutes. Then transfer to a Ziploc bag and store them in the freezer for up to 3 months. To cook, place frozen meatballs in a greased baking dish and cover with foil. Bake at 375°F for approximately 40 minutes or until cooked all the way through.

Sun-Dried Tomatoes: Chop up 1/2 cup sun-dried tomatoes, the dry ones not in oil, and add them to your chicken mixture.

Lemon: Want to add a lemon twist? Add 1 tablespoon freshly squeezed lemon juice and 1 teaspoon lemon zest.

Spicy: Add red pepper flakes or cayenne pepper, to taste, for a bit of heat.

Cheese Filled: Dice melty cheese like mozzarella into 1/2″ cubes and place one in the center of each meatball while shaping. This will create a gooey, cheesy center when cooked.

Nutrition

Serving: 3 meatballs | Calories: 232kcal | Carbohydrates: 2g | Protein: 20g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 360mg | Potassium: 625mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 70IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg

More of the Best Meatball Recipes

• Lemon chicken piccata meatballs are so delicious served over pasta!
• Sweet and savory Asian chicken meatballs are infused with ginger and garlic.
• Crockpot bbq meatballs, crockpot buffalo chicken meatballs, and grape jelly meatballs are easy appetizers that you can keep warm for the duration of your party.
• Swedish meatballs with creamy sauce are even better than the ones at Ikea!

The post Greek Chicken Meatballs appeared first on The Novice Chef.

Love tacos? So do we! Try a few of our other favorites, like these juicy birria tacos or tender carne asada tacos! For a party, you can’t go wrong with these handheld walking tacos!

• Layer: Add chicken to slow cooker, season with taco seasoning. Pour the drained Rotel over the chicken and squeeze lime juice over the top. 
• Cook: Cover with the lid and cook chicken for 3 to 4 hours on high, or 7 to 8 hours on low. 
• Shred: Drain the cooking liquid, reserving about half a cup in the crockpot to keep the chicken juicy. Use two forks to shred the chicken taco meat.
• Serve: Serve with warm tortillas and your favorite toppings. Enjoy!

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Crockpot Chicken Tacos

This extra easy Crockpot Chicken Tacos recipe makes the best tender shredded chicken that is seasoned to perfection with just 4 simple ingredients. Grab your favorite tortillas and toppings and dive in!

Course Chicken, Dinner Ideas

Cuisine Mexican, Tex-Mex

Keyword chicken tacos crockpot, crock pot chicken tacos, crockpot chicken tacos, crockpot shredded chicken tacos, shredded chicken tacos, slow cooker chicken tacos

Prep Time 10 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 10 minutes minutes

Servings 4 Servings

Calories 224kcal

Author Jessica – The Novice Chef

Ingredients

For the Chicken

• 1.5 pounds boneless, skinless chicken breasts or thighs
• 1 (1 oz) packet taco seasoning
• 1 (10 oz) can Rotel strained to remove excess juice
• Juice of 1 lime

Optional, For Serving

• Flour tortillas or corn tortillas
• Pico De Gallo
• Guacamole or sliced avocado
• Sour cream or Mexican crema
• Lime wedges
• Cilantro
• Cheese

Instructions

• Spray a 6 or 7 quart crockpot with non-stick spray.
• Lay chicken breasts flat in the bottom of the crockpot. Sprinkle chicken with taco seasoning and then top with Rotel and lime juice.
• Place the lid onto the crockpot. Cook for 3 to 4 hours on high, or 7 to 8 hours on low, until chicken is cooked through and easily shredded.
• Drain liquid – leaving about a half cup liquid remaining – and then shred chicken with two forks.
• Warm tortillas on the stovetop (or wrap in a damp paper towel and heat in the microwave) and serve filled with shredded chicken and your favorite toppings!

Video

Notes

Store: Store leftover chicken in an airtight container for up to 4 days in the refrigerator.

Freeze: Place cooled leftover chicken in a freezer bag or freezer safe, airtight container and freeze for up to 3 months. For best results. thaw overnight in the fridge before reheating.

Reheat: Place the desired portion of chicken in a microwave safe container. Microwave until warm. If a little dry, add a little broth or salsa.

Rotel Alternatives: Use your favorite salsa, like this smoky salsa morita for an authentic flavor or salsa verde for a fun twist. You can use plain canned diced tomatoes. However, I recommend adding diced jalapeños, Serrano peppers or a can of diced green chiles for flavor.

Add-Ins: Add extra veggies like diced onions, bell peppers, corn and spicy peppers. For a fiber boost, add a can of drained beans!

Frozen Chicken: You can make this with frozen chicken breasts, just make sure to allow them the full 8 hours to cook.

Burrito Bowls: Skip the tortillas and serve this chicken over cilantro lime rice with all your favorite toppings.

Learn more about our Test Kitchen promise!

Nutrition

Serving: 1 serving | Calories: 224kcal | Carbohydrates: 9g | Protein: 37g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 777mg | Potassium: 780mg | Fiber: 3g | Sugar: 3g | Vitamin A: 807IU | Vitamin C: 17mg | Calcium: 36mg | Iron: 2mg

More Must-Try Taco Recipes

Tacos al Pastor

Blackened Fish Tacos

Flank Steak Tacos

Salsa Verde Chicken Tacos in the Crockpot

The post Crockpot Chicken Tacos appeared first on The Novice Chef.

Why I Love Crockpot Carnitas

These saucy carnitas are an easy Crockpot recipe that you can set and forget about all day until it’s time for dinner. And yes, they’re even better than the carnitas at Chipotle! There’s really no easier way to elevate your usual taco Tuesday. These carnitas are crazy flavorful and couldn’t be more tender from the low and slow cooking process. When we’re craving an easy dinner that tastes like you worked on it for hours, this is the recipe we turn to! Check out why we’re so obsessed:

• Easy: This crock pot carnitas recipe is super beginner-friendly as the slow cooker does all the hard work for you!
• So Flavorful: By using a combination of salsa verde, citrusy mojo marinade and a bunch of garlic, each bite of these carnitas are exploding with flavor.
• Crowd Favorite: Carnitas are a great idea for a potluck or feeding a crowd as they make a lot and no one can resist juicy, garlicky pork.
• Versatile: Serve them in tortillas, over a bowl of rice, in lettuce wraps or even in scrambled eggs, the options are limitless!

What Are Carnitas?

Carnitas are a traditional Mexican dish from the state of Michoacan. It’s tender, juicy, seasoned pork that’s slow-cooked in lard in large copper pots. It’s then chopped into little pieces and used for tacos or “tortas” (Mexican sandwiches).

The seasonings and sauces used range from smokey cumin and oregano to vinegar, orange juice, or salsa. They can be pan-fried for a bit of crispiness but it’s not necessary. Carnitas can be enjoyed for breakfast, lunch, or dinner.

Key Ingredients

Mojo marinade will add hints of citrus and lots of garlic will create the perfect sauce for this juicy crockpot carnitas recipe. Scroll down to the recipe card below for the full ingredient list and exact amounts!

• Boneless Pork Roast: You can also use bone-in, but you’ll need to remove it before shredding.
• Oil: Vegetable, canola or corn oil all work.
• Salsa Verde: Use a salsa verde that isn’t avocado-based.
• Mojo Marinade: I prefer to make my own fresh mojo marinade, but if using store-bought, I find the Badia mojo to have the best flavor.
• Garlic: Fresh garlic is best, but garlic powder works in a pinch.

How to Make This Slow Cooker Carnitas Recipe

The more cooking liquid you add, the more tangy, tomatillo goodness the carnitas will absorb as you crisp them up in the skillet. Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions.

• Sear: Place the pork in a large skillet and sear it on all sides. Transfer it to the crockpot. Add all of the ingredients to the crock pot. Stir to combine.
• Cook: Add the lid and cook the pork on LOW for 8 hours. Low and slow is the best method to ensure your crock pot carnitas turn out extra juicy and tender.
• Shred: Use a fork to carefully shred the pork. Set it aside and reserve the cooking liquid.

• Season: Add garlic and oil to a large skillet and cook until fragrant. Add in the shredded pork and mix well. Add 1 cup of cooking liquid at a time and let it simmer until completely absorbed. Repeat until the pork is flavorful, to taste.
• Crispy: Spread out the pork in the skillet and cook it until sizzling and crispy. Remove from the heat and serve immediately.

Chef’s Tips and Variations

• Roughly chop: Grab a large, sharp knife and chop the pork into little pieces for a more traditional style of carnitas.
• Make it spicy: Finely chop up a couple of jalapeños or a couple of serrano peppers and add them to the slow cooker for some heat. You can also just use a spicy salsa.
• Add beer: Swap the mojo marinade completely for Lager beer. It’ll add subtle hints of barley and nuts.
• Low and slow is the way to go: While you may feel urged to try cooking these carnitas at a higher temperature for a shorter amount of time, I highly recommend sticking with 8 hours on low. This will create extra juicy and tender carnitas!
• Add onions: Slice an onion in thin strips and sauté garlic and onion until tender before adding the shredded pork to a skillet.
• Crisp in the oven: If you prefer to use the oven, spread your shredded carnitas onto a baking sheet and broil them for a few minutes, until crisp. Watch closely!
• Cooking Method: I’ve got trustworthy recipes for multiple methods! Check out my Instant Pot carnitas and stovetop pork carnitas recipe.
• Chimichangas: Use your carnitas as the filling for chimichangas!

What to Serve with Slow Cooker Carnitas

These slow cooker carnitas are a great base for lots of Mexican dishes. Use them to make carnitas tacos, burritos or quesadillas with my homemade corn tortillas or flour tortillas. Here are a few more ideas:

• Rice and beans: You can serve these carnitas as a burrito bowl with Mexican rice or cilantro lime rice. For bean recipes, try our frijoles de la olla or refried beans.
• Toppings: Try guacamole, corn salsa, cilantro, pico de gallo, chopped onion, sour cream or Mexican crema!
• Dessert: Try our arroz con leche or this easy tres leches cake to stay on theme.

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Slow Cooker Pork Carnitas

This slow cooker carnitas recipe with tangy salsa verde and citrus-y Cuban mojo marinade is a set-and-forget dinner that'll simplify your weeknights.

Course Dinner Ideas, Lunch

Cuisine American, Tex-Mex

Keyword crock pot carnitas, crockpot carnitas, instant pot pork carnitas, pork carnitas slow cooker, slow cooker carnitas, slow cooker carnitas recipe, slow cooker pork carnitas

Prep Time 15 minutes minutes

Cook Time 8 hours hours

Additional Time 20 minutes minutes

Total Time 8 hours hours 35 minutes minutes

Servings 12 servings

Calories 232kcal

Author Jorge

Ingredients

• 3 lb boneless pork roast
• 4 tablespoons vegetable oil divided
• 16 oz salsa verde
• 20 oz mojo marinade for store bought, try Badia mojo
• 8 large cloves garlic minced

Optional, For Serving

• flour tortillas or corn tortillas
• corn salsa
• guacamole
• Mexican crema or sour cream
• pico de gallo or diced cilantro, tomato, and onion
• lime wedges

Instructions

Slow Cooker:

• Heat a large heavy bottomed pot to medium-high heat. Add 2 tablespoons of vegetable oil. Sear pork on all sides.
• Add pork, salsa verde and mojo marinade to a 7+ quart crockpot. Stir to combine. Cover and cook for 8 hours on low.
• Shred pork in a large bowl and reserve the liquid pork was cooked in.

Optional: Make The Carnitas Crispy

• In a large heavy bottomed pot, heat 2 tablespoons of oil over medium-high heat. Add garlic and cook for 30 seconds. Add pork to pot and toss to coat in olive oil and garlic.
• Add 1.5 cups of liquid you saved that the pork cooked in. Cook, tossing often until liquid has cooked out. Repeat this step. (You can continue doing this as many times as you want until the meat has tons of flavor. I usually do this twice and taste to see.)
• Once your meat is flavored to your taste, spread the pork out into an even layer. Cook over high heat, turning once or twice, until sizzling and crispy in spots. (Check below for oven directions.)

Notes

Store: Place it in an airtight container and store in the fridge for up to 5 days.

Freeze: Transfer it to freezer-friendly bags or containers in serving-size portions. Freeze for up to 3 months. For best results, thaw overnight in the fridge.

Reheat: Microwave in 30-second intervals until warm. You can also reheat it in a pan with a little oil over medium-high heat for 8 to 10 minutes, stirring occasionally, to re-crisp!

Spicy: Finely chop up a couple of jalapeños or a couple of serrano peppersand add them to the slow cooker for some heat. You can also just use a spicy salsa.

Add Beer: Swap the mojo marinade completely for Lager beer. It’ll add subtle hints of barley and nuts.

Add Onion: Slice an onion in thin strips and sauté garlic and onion until tender before adding the shredded pork to a skillet.

Crisp In Oven: If you prefer to use the oven, spread your shredded carnitas onto a baking sheet and broil them for a few minutes, until crisp. Watch closely!

Nutrition

Serving: 1serving of pork | Calories: 232kcal | Carbohydrates: 8g | Protein: 26g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 71mg | Sodium: 328mg | Potassium: 603mg | Fiber: 0.1g | Sugar: 6g | Vitamin A: 331IU | Vitamin C: 26mg | Calcium: 14mg | Iron: 1mg

More of the Best Pork Recipes

Pork Pozole Verde

Instant Pot Carnitas

Best Puerto Rican Pernil Recipe (Pork Shoulder Roast)

Slow Cooker Pulled Pork

The post Slow Cooker Carnitas appeared first on The Novice Chef.

Why I Love Refrigerator Dill Pickles

Keep these quick and easy pickles in the fridge at all times for a last-minute gift, easy snack, or topping for your sandwich! I pretty much always have a jar of quick pickles in my fridge just for when the craving strikes. There’s just nothing like enjoying a crunchy, salty snack in the middle of the day – it’s the perfect pick-me-up! The best part? It takes all of 15 minutes to throw together. Check out why I always get my pickle fix:

• Homemade: You know exactly what’s in them and it’s only cucumbers, vinegar brine and flavor packed spices. There are zero preservatives like in store bought pickles.
• Easy: There’s no fancy canning equipment or process needed for this quick pickle recipe! Just boil the brine and pour it over the top of your cucumbers and seasonings.
• Perfect for Gifting: Bring them to all your summer cookouts as gifts for the hosts! Who wouldn’t be impressed by homemade pickles?
• Customizable: From sweet to spicy, you can easily change up the flavor with different seasonings.
• Great for Everything: Add them to burgers, hot dogs, pulled pork, sandwiches and so much more. They are also an amazing addition to a charcuterie board.

What’s The Difference Between Refrigerator Pickles and Canned Pickles?

The main differences between refrigerator and canned pickles are their shelf life and storage methods. Refrigerator pickles last for a couple weeks, but need to be refrigerated to prevent spoilage. On the other hand, canned pickles go through a hot water-bath that makes them completely shelf-stable until they’re opened. That means they can be stored in your pantry at room temperature for months or even years.

Key Ingredients

The fresher the cucumbers, the crunchier your refrigerator dill pickles will turn out. Scroll down to the recipe card below for the full ingredient list and exact amounts!

• Dill: It needs to be fresh. Stay away from yellow or brown stems and leaves.
• Garlic: Fresh garlic is best. Avoid garlic powder as it can make the texture grainy.
• Mustard Seeds: Don’t use actual mustard because it’ll spoil the pickles.
• Coriander Seeds: The seeds add a potent, complex flavor that coriander leaves can’t.
• Black Peppercorns: Feel free to use white peppercorns or allspice.
• Cucumbers: Use Persian cucumbers, English cucumbers or Kirby cucumber varieties. You want to use small to medium sized cucumbers.
• Water: Don’t swap this for broth. It needs to be water.
• Vinegar: I prefer white vinegar, but apple cider vinegar is a great swap.
• Salt: I used kosher salt, but Himalayan salt works too.
• Sugar: Use granulated sugar or light brown sugar.

How to Make this Quick Pickle Recipe

The hardest part is waiting for them to chill! The brine is what keeps the pickles from spoiling, simmer it until it’s completely smooth. Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions.

• Fill: Divide half of the dill, garlic, mustard seeds, coriander seeds, and peppercorns among the jars. Top with sliced cucumbers. Add the remaining spices and herbs on top.
• Brine: Bring the water, vinegar, salt, and sugar to a boil in a large pot. Stir until the sugar and salt dissolve.

• Pour: Carefully pour the pickle brine into each jar until the cucumbers are completely submerged.
• Chill: Add the lids and let the pickles cool completely on the counter. Then refrigerate them for at least 12 hours, then serve as desired!

Chefs’ Tips and Variations

• Clean jar: The jar needs to be completely clean so that bacteria doesn’t spoil the pickles. Give it a quick wash in soapy hot water and rinse well before using.
• Thick, even cuts: The cucumbers need to be sliced into an even thickness so that they “pickle” and absorb the brine properly and have the same texture throughout. Thick sliced cucumbers will make crisper pickles, thinner cucumbers will be less crisp.
• Chill: These pickles are best after chilling for 12 hours. I know it’s hard to wait, but they will not have the correct texture if served sooner.
• Get creative: Slice the cucumbers into rounds, spears, crinkle coins, or long sandwich slices. Pick your favorite and start pickling!
• Shake the jar: Once you add the brine and close the jar, shake it gently once or twice to help mix all of the ingredients together.
• Spicy pickles: Add red chili flakes to the pickling spices. You can also slice fresh habaneros, jalapeños, or serranos… you can also add carrots for escabeche!
• Greek pickles: Add 1/4 cup chopped sun-dried tomatoes and 1/2 cup diced feta cheese. You can also add greek seasoning to your brine!
• Sweet pickles: Add extra sugar to taste to the pickling mixture. You can play around with the exact amount, but 1/4 to 1/3 cup is a good place to start.

What To Serve With Refrigerator Pickles

• Fry them: These refrigerator pickles are the perfect side/topping for all your cookout meals. They make amazing fried pickles, or air fryer fried pickles!
• Sandwich topping: Try them with my slow cooker pulled pork or on my pulled pork tacos. You can also add them to turkey sliders or rolled up in my easy Cuban ham rollups! Cheese-stuffed air fryer burgers and air fryer hot dogs are other great options.

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Refrigerator Pickles

This garlicky refrigerator pickles recipe is loaded with fresh dill, sliced garlic and whole spices to create a crunchy veggie side for all your cookouts, sandwiches and charcuterie boards!

Course Side Dish, Side Dishes, Vegetable Sides

Cuisine American

Keyword how to make refridgerator pickles, quick pickle recipe, quick pickles, quick pickles recipe, refrigerator dill pickles, refrigerator pickles, refrigerator pickles recipe

Prep Time 15 minutes minutes

Pickling Time 12 hours hours

Total Time 12 hours hours 15 minutes minutes

Servings 8 servings

Calories 60kcal

Author Jessica- The Novice Chef

Ingredients

• a small handful of fresh dill chopped
• 8 garlic cloves sliced
• 2 tablespoons mustard seeds
• 2 tablespoons coriander seeds
• 20 black peppercorns
• 2 pounds pickling cucumbers washed and sliced in 1/3 inch rounds
• 2 ¾ cups of water
• 1 ¼ cup white vinegar or apple cider vinegar
• ¼ cup kosher salt
• 3 tablespoons granulated sugar optional
• 2 quart-size mason jars sterilized

Instructions

• In the bottom of each mason jar, place a few sprigs of dill. Place half of the sliced garlic, mustard seeds, coriander seeds and peppercorns in the bottoms of each mason jar. Top with sliced cucumbers. And then top with the remaining dill and spices.
• Combine water, vinegar, salt and sugar in a large sauce pan. Bring to a boil, stirring often until salt and sugar have dissolved.
• Carefully fill each jar with the boiling water/vinegar/salt mixture, making sure to get the cucumbers completely covered.
• Screw on the lids and let cool on counter. Once cooled, transfer to refrigerator and let chill for 12 hours.
• They will keep well for several weeks, as long as you keep them refrigerated. (Naturally, if anything looks or smells funky, discard them immediately.)

Notes

Fridge: Store them in an airtight container or mason jar for up to 6 weeks. Always write the “best before” date on the jar so you don’t forget when you need to eat them by!

Freezer: Place them in a freezer-friendly container (leaving 1″ of space at the top for expansion) and freeze for up to 6 months. Thaw overnight in the fridge and then enjoy the pickles within 1 to 2 weeks.

Thick, Even Cuts: The cucumbers need to be sliced into an even thickness so that they “pickle” and absorb the brine properly and have the same texture throughout. Thick sliced cucumbers will make crisper pickles, thinner cucumbers will be less crisp.

Spicy Pickles: Add red chili flakes to the pickling spices. You can also slice fresh habaneros, jalapeños, or serranos… you can also add carrots for escabeche!

Greek Pickles: Add 1/4 cup chopped sun-dried tomatoes and 1/2 cup diced feta cheese. You can also add greek seasoning to your brine!

Sweet Pickles: Add extra sugar to taste to the pickling mixture. You can play around with the exact amount, but 1/4 to 1/3 cup is a good place to start.

Nutrition

Serving: 15pickles | Calories: 60kcal | Carbohydrates: 9g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 3541mg | Potassium: 204mg | Fiber: 2g | Sugar: 6g | Vitamin A: 83IU | Vitamin C: 5mg | Calcium: 42mg | Iron: 1mg

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