Make your own Spicy Mustard in 5 minutes using 4 simple ingredients. A little sweet and a little spicy, it’s so good on everything!

You’ll also love this sweet and tangy healthy honey mustard dressing.

Years ago, I created this spicy mustard recipe inspired by this store-bought sweet with heat mustard, but I like my version a bit better because it uses fresh bell pepper and has more flavor.

It’s sweet with a bit of a heat kick and we love spreading it on burgers and sandwiches or using it as a dip.

It’s probably the most made from my healthy sauces and seasonings collection, and really easy to make!

Why You’ll Love This Recipe

• Versatile: It’s perfect for everyday use or holidays and Thanksgiving!
• Quick and easy: Whip it up in 5 minutes with simple, everyday ingredients. It’s quicker than driving to the grocery store.
• Delicious: Once you try it, you’ll never go back to prepared yellow mustard.
• Flexible: Make it more spicy or more sweet, double or triple the recipe, or share a jar of homemade spicy mustard with friends and family, they’ll love it!

Ingredients for Sweet and Spicy Mustard Recipe

Make this spicy mustard recipe with a handful of staple ingredients, the best part is you probably have everything already.

• Red bell pepper: A coarsely chopped red pepper enhances the sweet taste.
• Yellow mustard: We’ll get a bit of kick from the red pepper flakes so I prefer this over Dijon mustard.
• Honey: This balances out the spicy with some sweet.
• Red pepper flakes: You can adjust the amount to your preference.

How to Make Spicy Mustard

You’ll need 5 minutes and a blender to make your own spicy mustard. It’s so easy, you’ll be making it from memory in no time.

There is a full recipe card below.

• Chop red pepper: Add red pepper to a high speed blender or food processor and process until finely chopped. I paused once to scrape the walls.
• Drain: This is optional, I like to drain the juices for a thicker sauce.
• Blend remaining ingredients: Add mustard, honey and pepper flakes and process on Low until combined.

Tips for Best Results

Follow these helpful tips and this will be the best homemade mustard you’ve ever tasted!

• Do not process all ingredients at once: The prepared mustard will be over processed, with less appealing look and taste.
• Process to desired consistency: You can make it smooth or with chunks depending on how long you blend.
• Adjust the consistency: Feel free to drain the juice from bell pepper or not. If you leave the juices in you’ll have a thin consistency, draining will yield a thicker spicy mustard sauce.
• Make it more spicy: Kick up the heat with more red pepper flakes, add in other spices like chili powder, paprika or cayenne pepper. Or use Dijon mustard.
• Vary the bell pepper: If you don’t have red pepper, try it with orange or yellow pepper.
• Make it vegan: Use maple syrup instead of honey for a vegan sweet and spicy mustard.

What Does It Taste Like?

This prepared spicy mustard is just a fancy mustard. With more ingredients than just yellow mustard seed, vinegar and salt. It tastes sweet with a mild spicy kick, it’s the perfect combination.

What to Serve Spicy Mustard With?

I originally created this recipe to go with this chicken burger recipe but spicy prepared yellow mustard goes well with basically any of these chicken recipes.

But its use is so much even beyond that! Use it to spice up your eggs, as a dip for veggies, with baked chicken breast, in a sandwich. You name it!

It also goes very well with roasts like:

• Eye of round roast
• Crockpot sirloin tip roast
• Boneless turkey breast roast
• Roasted leg of lamb
• Sirloin tip roast
• Instant Pot pot roast

How to Store

Store: Pour the hot mustard mixture into an airtight container and refrigerate for 7-10 days.

Freeze: You can freeze small portions for up to 3 months. Make sure to transfer it to a freezer-safe container and leave some room for expansion.

Thaw in the fridge overnight and stir before serving, keeping in mind the texture and flavor may be altered.

FAQs

More Condiment Recipes to Try

• Healthy BBQ sauce
• Greek yogurt tartar sauce
• Hawaiian BBQ sauce recipe
• Easy peanut sauce
• Thai sweet chili sauce
• Chimichurri sauce

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Homemade Sweet Spicy Mustard Recipe

Make your own Spicy Mustard in 5 minutes using 4 simple ingredients. A little sweet and a little spicy, it's so good on everything!

Course Condiment

Cuisine North American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Total Time 5 minutes minutes

Servings 8 servings

Calories 39kcal

Author Olena Osipov

Equipment

• Blender

Ingredients

• 1 small red bell pepper cored & coarsely chopped
• 1/2 cup prepared yellow mustard
• 3 tablespoons honey
• 1/4 teaspoon red pepper flakes

US Customary – Metric

Instructions

• In a high speed blender or food processor, add bell pepper and process until finely chopped, pausing and scraping the walls once. For a thicker consistency sauce, drain the juices.
• Add mustard, honey and pepper flakes. Then process on Low just enough to combine. Add more red pepper flakes for more heat kick, if you wish.

Notes

Store: Refrigerate in an airtight container for up to 7-10 days.

Freeze: In small portions, in airtight container, for up to 3 months. Thaw and give it a stir as water might accumulate on top.

Nutrition

Calories: 39kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 179mg | Fiber: 1g | Sugar: 7g

The post Sweet and Spicy Mustard Recipe appeared first on iFoodReal.com.

This Healthy Alfredo Sauce recipe is light, creamy, and takes less than 10 minutes to make. Serve it over your favorite pasta for a quick meal.

I use almost same version to make my healthy chicken alfredo and Instant Pot chicken alfredo.

I do like classic alfredo sauce because it’s delicious and I enjoy it when in restaurants and in Italy, but for everyday cooking I like to make healthy alfredo sauce so I can enjoy all the flavor without the calories!

Once you make this Greek yogurt alfredo sauce, you’ll love how versatile it is. I originally made it for spaghetti squash chicken alfredo, but it also pairs well with pasta, pizza, and casseroles.

Why You’ll Love This Recipe

• It tastes “regular”: The texture is silky smooth, and it’s just as rich and cheesy as regular alfredo.
• It’s much lighter: No butter or heavy cream in this lightened-up version. A few ingredient swaps makes this healthy sauce recipe low calorie and low fat.
• Easy: A short list of simple ingredients means you can ditch the store-bought jars for good.
• Quick: This sauce comes together in 5-7 minutes. You can quickly whip it up while the pasta is boiling, then toss together for an easy weeknight healthy dinner.

Ingredients for Healthy Alfredo Sauce

You’ll need 8 simple ingredients, including salt and pepper, to make this healthy alfredo sauce.

• Garlic: The savory note of freshly minced garlic adds to the indulgent taste.
• Oil: I prefer olive oil or avocado oil for sautéing the garlic.
• Chicken broth: Use low sodium chicken broth or chicken stock.
• Cornstarch: A thickening agent is needed to thicken the sauce.
• Parmesan cheese: Freshly grated Parmesan cheese is best for flavor and texture. The pre-shredded packaged cheese has anti-caking agents which prevent it from melting nicely.
• Greek yogurt: Yogurt keeps the sauce thick and creamy without the need for butter, heavy cream, or cream cheese. Not to mention, it has lots of protein! If you don’t have Greek yogurt, plain yogurt works as well.
• Spices: Salt and pepper to taste.

How to Make Healthy Alfredo Sauce

Here’s a quick overview of how to make a healthier alfredo sauce at home using one pan.

There is a full recipe card below.

• Sauté garlic: Preheat a large non-stick skillet on medium heat with a bit of oil to coat. Add garlic and sauté until fragrant, stirring frequently, so the garlic doesn’t burn.
• Start alfredo sauce: To the same pan, add chicken broth, cornstarch, salt, and pepper. Whisk until smooth and bring to a boil. Then reduce heat and simmer until the sauce has thickened a bit.
• Melt the parmesan cheese: Remove from heat, add the parmesan cheese, and whisk well until the cheese has melted.
• Finish the sauce: Stir in the yogurt and gently mix until smooth. You’re done! Serve hot over your favorite noodles or transfer to a jar and store for up to 5 days.

Tips for Best Results

Here are a few tips to follow when making healthy alfredo sauce.

• Use fresh Parmesan cheese: Grate it yourself from a block, the small bits and pieces add a salty bite, so good!
• Salt pasta water: This sauce isn’t very salty but salting the water will season the actual pasta, adding another depth of flavor to the entire dish.
• Add pasta water if needed: If you feel the sauce is too thick, slowly stir in pasta water until you’ve reached your desired consistency.
• Add yogurt off the heat: Both yogurt and cheese should be added to the pan off the heat, otherwise it will curdle.
• Whisk and stir well: After each step make sure to stir constantly to avoid lumps.

What to Serve Alfredo Sauce With?

• Pasta: The most popular, obvious choice is to enjoy a big comforting bowl of fettuccine alfredo, or really any type of pasta garnished with more parmesan, pepper, and fresh parsley.
• Low carb noodles: Keep it low carb with spaghetti squash noodles or zoodles.
• Add protein and veggies: Top your noodles with chicken or shrimp, and mix in some vegetables like peas, broccoli, and spinach.
• Substitute for marinara sauce: Use healthy alfredo sauce instead of marinara sauce in dishes that do not require prolonged baking time over 10 minutes. Otherwise alfredo will curdle.
• Cheese sauce: Dip or cover your favorite veggies in this delicious cheesy sauce. Use it to make alfredo mac and cheese (add sauce at the end to avoid curdling).

Storage and Reheating Tips

Store: Pour cooled alfredo sauce into a jar or airtight container, it will stay fresh in the fridge for up to 5 days.

Freeze: Do not freeze. The cheese and yogurt will separate after thawing, this sauce is best enjoyed fresh and it’s super easy to make!

Reheat: You can quickly reheat the sauce in the microwave or let it simmer on low heat with a splash of milk. If heating in a small pot, be sure to stir constantly so it doesn’t burn.

FAQs

More Healthy Sauce Recipes to Try

• Easy marinara sauce
• Greek yogurt tartar sauce
• Healthy Thai sweet chili sauce

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Healthy Alfredo Sauce

Healthy Alfredo Sauce recipe is light, creamy, and takes less than 10 minutes to make. Serve it over your favorite pasta for a quick meal.

Course Condiment

Cuisine Italian

Diet Gluten Free

Prep Time 3 minutes minutes

Cook Time 5 minutes minutes

Total Time 8 minutes minutes

Servings 6 servings

Calories 82kcal

Author Olena Osipov

Equipment

• Box grater
• Ceramic skillet

Ingredients

• 2 large garlic cloves minced
• 1 tablespoon oil for frying
• 3/4 cup chicken broth low sodium
• 2 teaspoons cornstarch
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 cup Parmesan cheese freshly grated
• 3/4 cup plain yogurt or Greek yogurt

US Customary – Metric

Instructions

• Preheat large skillet on medium heat and add oil. Add garlic and saute for 1-2 minutes or until fragrant, stirring frequently.
• Add chicken broth, cornstarch, salt, pepper and whisk until smooth. Bring to a boil, reduce heat to low and simmer for a 1-2 minutes until sauce has thickened a bit.
• Remove skillet from heat, add Parmesan cheese and whisk until smooth and cheese has melted.
• Add yogurt and stir again until smooth. That’s it, serve with noodles or chicken.

Notes

• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: I don’t recommend to freeze this alfredo sauce because often milk, cheese and yogurt separates after thawing. Enjoy fresh and it’s quick to make.
• Reheat: Reheat in a microwave or by simmering on low heat in a small pot with a splash of milk, stirring constantly so it doesn’t burn.

Nutrition

Serving: 0.25cup | Calories: 82kcal | Carbohydrates: 3g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 353mg | Fiber: 0.1g | Sugar: 2g

The post Healthy Alfredo Sauce appeared first on iFoodReal.com.

This easy Chimichurri Sauce Recipe has bright and subtle spicy flavor and contains only 8 ingredients. With fresh herbs and no added sugars, chimichurri is ready in 5 minutes!

Upgrade your meat and poultry, plus more ways to eat chimichurri sauce beyond your imagination of chicken and salmon.

What Is Chimichurri?

Chimichurri originated in Argentina and Uruguay. I’m going to pause here because that was totally confusing to me. The mixture of oil, garlic, herbs, and salt is the Ukrainian way to sauce food, I assume any nation’s way depending on herbs native to the region. As soon as I tasted this chimichurri recipe, I was “home”.

The Argentinian condiment is made with fresh parsley, garlic, red wine vinegar, olive oil, oregano, and red pepper flakes. The result, a herby green, garlicky sauce that tastes amazing!

Every time I fire up the grill I crave the zesty, herb-infused flavor that’s packed in this chimichurri sauce. I’ll add a heaping spoonful on top of chimichurri chicken and grilled steak, or drizzle over grilled vegetables and kebabs.

Ingredients for Chimichurri Recipe

This chimichurri recipe requires just 8 simple ingredients that are probably already in your pantry.

• Parsley: Fresh parsley makes the sauce incredibly flavorful. It’s the main herb in this recipe for chimichurri, so fresh is a must!
• Garlic: Fresh garlic makes all the difference for the most flavor. No need to mince it if you’re using a food processor or blender.
• Olive oil: Use a good quality oil, I like extra virgin olive oil.
• Red wine vinegar: Essential for giving the sauce a depth of flavor. White wine vinegar also works.
• Red pepper flakes: Adds a nice kick without being too spicy. You can easily adjust the spice level or use 1 small seeded and diced red chili instead.
• Dried oregano: Not found in every chimichurri sauce recipe but listed in the original Chimichurri recipe in Wikipedia, and I love it.
• Salt: Enhances all other ingredients.

How to Make Chimichurri Sauce

Food processor works like a charm for making the best chimichurri recipe, it saves a ton of time on chopping herbs by hand.

Here is a quick overview how to make chimichurri. There is a full recipe card below.

• Chop parsley: Hold the parsley bundle by the stems and remove the parsley leaves. Then chop coarsely.
• Mince garlic and parsley: Add parsley and garlic to a food processor or high-speed blender and process until finely minced.
• Add remaining ingredients: Add in the olive oil, red wine vinegar, oregano, red pepper flakes and salt.

• Pulse: Give a few pulses just to combine until chunky sauce forms. Careful not to over process, chimichurri should have some texture like a salsa and not pureed.
• Rest: Let the sauce stand for 15 minutes while you plate your dinner, the flavor will deepen as it sits.
• Serve: That’s it! Chimichurri is ready in minutes to spoon, brush, marinate, or drizzle on protein and salads.

Tips and Variations

This chimichurri recipe is based on the classic version. There are many variations and tips to really make it vibrant and tangy.

• If you don’t have a food processor: Chop and mince by hand. It takes a bit more effort and time, but the result will still be delicious. Be sure to use a sharp knife to mince the garlic and parsley really well. Then add everything to a bowl and whisk strongly until all ingredients are fully incorporated.
• Adjust any of the ingredients: Make it your own! All ingredients can be increased or decreased, it’s completely customizable so everyone can enjoy this chimichurri sauce recipe.
• Use other fresh herbs: Use fresh oregano instead of dried. Fresh cilantro instead of parsley is another popular substitution. Mint adds a dash of sweetness, and arugula would add a peppery, more garlicky taste. You can even add capers, shallots, or red onion.
• Use high quality olive oil: This is my top tip and super important. Use a high-quality, great tasting olive oil. A low-quality oil will wreck the flavor and add an oily bitter taste. High-quality oils have a faint herby, even fruity taste and aroma, and that’s what you want.
• Light chimichurri: Instead of 1/2 cup olive oil, use 1/4 cup water and 1/4 cup olive oil.
• Avocado chimichurri: Add some creamy avocado and reduce the oil to about 1/4 cup.
• Spicy chimichurri: Add more red pepper flakes, or include some serrano peppers, seeded jalapeño, or cayenne powder.

What Does Chimichurri Taste Good On?

The question is what can’t I use this chimichurri recipe for? It may be the most versatile sauce out there that’s great on steaks, grilled meats, and vegetables.

Make a large batch and use it all week long.

• Meat and seafood marinade: Lean chicken breast as in chimichurri chicken, pork tenderloin, shrimp and salmon would all marinate really well in chimichurri sauce. Then don’t forget to spread some more on finished product.
• Appetizer dip: With a fresh loaf of some organic crusty bread, see olive oil dip for a mouthwatering example.
• Salad dressing: Especially to “marry together” all fridge leftovers.
• Pizza sauce: Spread under the toppings and drizzle on top too. We love it on oatmeal pizza and cauliflower pizza.
• Bread spread: Toast thin slices of bread and spread chimichurri sauce on top. Top with freshly sliced tomatoes, delicious!
• Lamb roast with chimichurri is perfect for special occasions.
• Rice: Blend the sauce in some rice for a delicious side dish.
• Eggs: Mix it in with your morning scrambled eggs.
• Pasta: It makes a simple pasta salad dressing.

How to Store It

Chimichurri sauce will last 1-2 weeks in the refrigerator, if stored properly. Because it is oil based, fresh herbs keep well preserved and fresh in it.

I highly recommend to store in a glass jar or container with a lid because oil absorbs the fragrance from plastic like a sponge.

Chimichurri can also be left at room temperature for up to 1 week. Make sure to store away from direct sunlight and refrigerate after opening to maximize shelf life.

Can Chimichurri Sauce Be Frozen?

I think you can freeze chimichurri although I have not personally tried this. Some people have frozen leftovers in an ice cube tray. I recommend transferring the frozen cubes to a Ziplock bag and they should be good for up to 3 months.

Thaw in the fridge overnight and it will be ready to use the next day. You can bring to room temperature on the kitchen counter before using but do not microwave.

FAQs

More Sauces Recipes to Try

• Greek yogurt tartar sauce
• Easy peanut sauce
• Sweet and spicy mustard
• Healthy BBQ sauce
• Marinara sauce

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Chimichurri Recipe (How to Make Chimichurri Sauce)

Chimichurri Sauce has bright and subtle spicy flavor and contains only 8 ingredients. This chimichurri recipe is ready in 5 minutes!

Course Condiment

Cuisine Argentina

Diet Vegan

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Total Time 5 minutes minutes

Servings 12 servings

Calories 86kcal

Author Olena Osipov

Equipment

• Food processor

Ingredients

• 1 bunch parsley
• 4 large garlic cloves
• 1/2 cup olive oil extra virgin
• 1/4 cup red wine vinegar
• 1 teaspoon oregano dried
• 1 teaspoon red pepper flakes
• 1 teaspoon salt

US Customary – Metric

Instructions

• Hold the bouquet of parsley by the stems and remove (shave off) parsley leaves. Then coarsely chop.
• In a food processor, add parsley and garlic, process until finely chopped.
• Add olive oil, red wine vinegar, oregano, red pepper flakes and salt. Give a few pulses just to combine until chunky sauce forms.
• Let chimichurri sauce stand for 15 minutes. Serve with grilled meat or chicken, or use as a marinade.

Notes

Store: Refrigerate in an airtight container for 1 – 2 weeks. It will solidify, to warm up microwave for a few seconds or place jar in a bowl with hot water for 10 minutes.

Nutrition

Calories: 86kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 9g | Saturated Fat: 1g | Sodium: 200mg | Fiber: 0.3g | Sugar: 0.1g

The post Chimichurri Recipe (How to Make Chimichurri Sauce) appeared first on iFoodReal.com.

Easy Marinara Sauce with crushed tomatoes and fresh herbs has a rich flavor perfect for your favorite weeknight Italian recipes.

You will love using homemade marinara sauce in baked chicken parmesan, one pot spaghetti, and simply to top spaghetti squash noodles for a quick, healthy meal.

I wanted an easy marinara sauce recipe for when I am out of jarred marinara. I kept this recipe simple using a can of crushed tomatoes and lots of fresh basil is the key.

I like to make my homemade marinara sauce with sweating onion and garlic in lots of quality olive oil. Then, for the best marinara sauce, add lots of basil for the most flavor!

I really love it on otherwise plain air fryer spaghetti squash, use as a sauce for almond flour pizza crust, or to serve alongside turkey meatballs.

What Is Marinara Sauce?

Marinara sauce has the taste and juice of real tomato. It is a meatless, moderately thin tomato sauce made with crushed tomatoes, onion, garlic, and herbs. Incredibly versatile and a kitchen staple in my household that compliments any Italian recipe.

Ingredients for Easy Marinara Sauce

This recipe for marinara sauce comes together from simple pantry ingredients, you likely have most in your kitchen right now.

• Crushed tomatoes. I find any brand is good. I used my local grocery store no salt added and no BPA lining in a can.
• Onion and garlic: Minced onion and fresh garlic are the aromatic foundation for this easy marinara sauce recipe.
• Olive oil: Quality olive oil is key! I always use extra virgin olive oil.
• Cane sugar: Is a must to offset acidity in tomatoes.
• Herbs and spices: Salt, pepper, and dried oregano add great flavor.
• Fresh basil: Added at the end after cooking for the most flavor.

How to Make Easy Marinara Sauce

Here is a quick and easy photo overview of how to make marinara sauce at home.

• Sauté aromatics: Preheat your pot on low-medium heat. I used my large Dutch oven, if you are making a single batch a medium saucepan will also work. Once hot, add olive oil, minced onion and garlic then cook for 8-10 minutes until clear.
• Make the sauce: Stir in crushed tomatoes, sugar, oregano, salt, and pepper. Cover and bring to a boil. Reduce to low heat and simmer for 30 minutes stirring a few times.
• Add basil and simmer: Turn off heat and add fresh basil. Stir then cover and rest for 30 minutes to allow flavors to mingle.
• Taste and serve: Adjust any seasonings to taste and serve hot with your chosen dish.

Tips for Best Results

Here are my top tips how to make this easy marinara sauce amazingly flavorful!

• Don’t skip fresh basil: It adds a lot of flavor, do not use dried basil.
• Don’t burn garlic and onion: You want to sweat them in olive oil so they soften, allowing them to cook in their own juices.
• Cook with closed lid: The sauce splatters a lot, even on simmer, and can burn you.
• Do not burn marinara: Make sure to simmer, especially on electric stove. It can burn easily, so stir a few times.
• Let marinara sit for 30 minutes: The longer it sits, the more the flavors develop and sauce tastes better.

Ways to Use Marinara Sauce

• Use as a base for pizza: We love it on almond flour pizza crust and cauliflower pizza crust.
• Mix with vegetables noodles: Give otherwise plain zucchini noodles and spaghetti squash noodles a delicious flavor boost.
• As a dipping sauce: Dip cauliflower breadsticks in it.
• Use to make easy spaghetti recipes: Try my Instant Pot spaghetti and easy spaghetti recipe.
• In your favorite lasagna recipe: Instant Pot lasagna, chicken lasagna roll ups and low carb zucchini lasagna.

How to Store Homemade Marinara Sauce

Store: Once cooled, store in an airtight container and keep in the refrigerator for up to a week.

Freeze: This marinara sauce recipe is great for meal prep! You can double, even triple the recipe and freeze in separate airtight containers for up to 3 months. Thaw overnight in the fridge.

FAQs

More Sauce Recipes to Try

• Homemade meat sauce
• Instant Pot bolognese sauce
• Healthy alfredo sauce
• Chimichurri

Browse all sauces and seasonings.

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Easy Marinara Sauce Recipe

Easy Marinara Sauce with crushed tomatoes and fresh herbs has a rich flavor perfect for your favorite weeknight Italian recipes.

Course Condiment

Cuisine Italian

Diet Gluten Free

Prep Time 7 minutes minutes

Cook Time 40 minutes minutes

Total Time 47 minutes minutes

Servings 8 servings

Calories 109kcal

Author Olena Osipov

Equipment

• Dutch oven
• Measuring tools
• Measuring cups

Ingredients

• 28 ounces can crushed tomatoes I used no salt
• 1 large onion minced
• 4 large garlic cloves minced
• 1/4 cup olive oil extra virgin
• 1 tablespoon cane sugar
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 20 fresh basil leaves chopped

US Customary – Metric

Instructions

• Preheat large dutch oven or heavy bottom pot on low-medium heat and add olive oil. Add onion and garlic, cook for 8-10 minutes or until translucsent, stirring occasionally.
• Add crushed tomatoes, sugar, oregano, salt, pepper and stir. Cover with a lid and bring to a boil, then reduce to low heat and simmer marinara sauce for 30 minutes. Stir a few times to avoid scorching.
• Turn off heat, add fresh basil, stir, cover and let marinara sauce rest for 30 minutes to allow flavors develop.
• Taste and adjust any seasonings, if you wish. Serve alongside meatballs, as a dip and use in your favorite dishes.

Notes

• Store: Refrigerate in an airtight container for up to 1 week.
• Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw overnight in the fridge.

This recipe makes about 4 cups of marinara sauce.

Nutrition

Serving: 0.5cup | Calories: 109kcal | Carbohydrates: 11g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 292mg | Fiber: 2g | Sugar: 7g

The post Easy Marinara Sauce appeared first on iFoodReal.com.

I created this pot roast seasoning recipe to use with my slow cooker eye of round roast. But you can also use it on lamb roast and Instant Pot pot roast.

A wonderful blend of smoky, salty, and sweet, this roast beef seasoning tastes so much better than any store-bought packet and delicious on almost anything.

Whether you’re using the oven, Crock Pot, or Instant Pot, season your protein of choice with this amazing dry rub and your entire family will love what you cooked!

Ingredients You Will Need

This pot roast seasoning recipe is easy, affordable, gluten free, and highly customizable. I kept it simple with everyday spices so you can make it today!

See recipe card below for measurements. You can double or triple the ingredients to make a large portion so it’s always there when you need it.

• Brown sugar: Packed light brown sugar or dark brown sugar, whatever you have on hand.
• Salt: I use himalayan pink salt for its health benefits and coarse texture. I went easy on it but you can also add less or omit it completely.
• Garlic powder and onion powder: For cleaner looking spice, I recommend to use granulated garlic and granulated onion powder. If you are a garlic lover, you can add a bit more. Dehydrated garlic and dehydrated onion will also work.
• Smoked paprika: Adds that extra smoky flavor and is a must for this pot roast seasoning recipe. You can use regular paprika too. In either case, it makes any protein of beautiful golden color even if you haven’t roasted it.
• Other spices: Ground black pepper and red pepper flakes add a pinch of heat.
• Dried herbs: Dried parsley, dried oregano, and dried thyme create the earthy flavor and add specks of green making your dish look fresh. Go easy on dried herbs, you don’t want them to overpower the other spices with their distinct flavors.

How to Make Pot Roast Seasoning

Here’s how to make this easy pot roast seasoning from scratch. All you have to do is combine and stir.

In a small bowl, add brown sugar, salt, pepper, parsley, garlic powder, onion powder, oregano, thyme, smoked paprika and red pepper flakes. Stir until your DIY homemade seasoning blend is even in color and consistency. That’s it!

You can also add all ingredients to a jar with a tight fitting lid and shake until combined. I also like to give the jar a good shake before each use.

Variations

This seasoning for pot roast is very forgiving! From a perfect pot roast to a delicious gravy, each ingredient enhances the natural flavor. There are no hard rules to this recipe, adjust it to your taste buds.

• Add more heat: To add more spice simply add cayenne pepper or increase the red pepper flakes.
• Reduce sodium: Omit salt for a salt-free blend. Use less salt for a low sodium option.
• Add umami: Make it more savory. Crumble a high-quality, organic bouillon cube like beef, chicken or vegetable and add to your homemade spice blend.
• Add other spices you like: Ground cumin, ground coriander, marjoram, rosemary, mustard powder, dried basil, dried tarragon, or bay leaves.

Tips for Best Results

Here are some simple tips that make this DIY blend tastier than any packaged blend.

• Fine texture: Create a more fine texture by pulsing your pot roast seasoning mix in a food processor or blender.
• Transfer to a shaker: Transfer to an empty salt shaker for easier use and a cuter look.
• To prevent clumping: Just add up to 1/2 teaspoon of cornstarch to avoid clumping.
• Avoid moisture: Measure out desired amount and season with your hands. Do not season steaming food by shaking the shaker above it. You can also add some uncooked rice grains to absorb moisture.

How to Store

Store in a dry, cool place like your pantry or spice cabinet. A good container would be a glass mason jar with a metal lid, any plastic or glass airtight container or spice jar.

You can store pot roast seasoning indefinitely, so make a big batch using fresh individual spices well before their expiration date.

As per USDA, ground spices will last 2-3 years. So by making a full recipe, you will be all set for many months of cooking dishes with tons of flavor.

If it clumps, give your seasoning mix a good stir with a fork. It is quite common if you live at the sea level.

How to Use It

The hearty flavor of this spice blend is exceptional with any chuck roast or pot roast recipe. Some of our favorites are:

• Eye of round roast in crockpot
• Eye of round roast beef
• Sirloin tip roast in crockpot
• Beef sirloin tip roast
• Rump roast in crockpot

This spice mixture also adds amazing flavor to your pork chops, pork roast, turkey roast, lamb chops, or seared steaks.

FAQs

More Seasonings Recipes to Try

• Taco seasoning
• All purpose seasoning
• Italian seasoning
• Turkey seasoning

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Pot Roast Seasoning Recipe

Pot Roast Seasoning Recipe is ready in 5 minutes. Use this delicious dry rub to make any roast savory and irresistible.

Course Seasoning

Cuisine North American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Total Time 5 minutes minutes

Servings 10 servings

Calories 23kcal

Author Olena Osipov

Ingredients

• 2 tablespoons brown sugar
• 1 tablespoon salt
• 2 teaspoons ground black pepper
• 1 tablespoon dried parsley
• 2 tablespoons garlic powder
• 1 1/2 tablespoons onion powder
• 1 tablespoon dried oregano
• 2 teaspoons dried thyme
• 1 1/2 teaspoons smoked paprika
• 1/2 teaspoon red pepper flakes

US Customary – Metric

Instructions

• In a small bowl, add brown sugar, salt, pepper, parsley, garlic powder, onion powder, oregano, thyme, smoked paprika and red pepper flakes.
• Stir very well with a fork or small whisk.
• Or add all ingredients to glass jar with a lid you plan on storing seasoning in and shake well.

Notes

• Store: Store in a cool dry place like pantry or drawer for up to 2 years.
• You can use less salt for low sodium pot roast seasoning or no salt at all.

Nutrition

Serving: 1tablespoon | Calories: 23kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.04g | Sodium: 703mg | Fiber: 1g | Sugar: 3g

The post Pot Roast Seasoning Recipe appeared first on iFoodReal.com.

Sharing my super easy recipe for Italian seasoning substitute with you today! I never buy one because it is pricey, contains preservatives and I usually have all individual spices in my spice drawer.

Why not make your own homemade Italian seasoning mix?! Making your own homemade spice blends makes sense. You save money and know what’s in it.

It is one of the best seasoning blends out there I reach for over and over again. Having it on hand makes cooking fast and convenient as you don’t have to measure out individual spices. It also takes out the guesswork how much of each herb to use because Italian spice mix is already perfectly balanced.

It flavors beautifully various dishes like chicken, salads, pasta sauces, and soups. You will love having it in your spice cabinet!

What Is in Italian Seasoning?

According to Wikipedia, Italian seasoning is not even Italian but rather American creation. Pre-mixed dried herbs are not common in Italy.

There are as many variations of Italian seasoning blend as homecooks and brands. It starts with a simple blend of herbs and often you will see an addition of red pepper flakes, garlic powder, onion powder and even salt.

Let’s go over the ingredients you will need, can substitute or omit.

To make this easy Italian seasoning recipe you will need 7 simple ingredients that you probably have in your spice cupboard right now. Of course, you can customize homemade version to your taste buds and ingredients on hand. It is very forgiving!

• Dried parsley: Curly or flat leaf parsley works.
• Dried oregano: Use any variety of dried oregano, there are many!
• Dried basil: Makes the Italian seasoning substitute!
• Dried thyme: A much smaller amount than of other herbs because it is very potent. If you are not a fan of thyme, just omit it.
• Dried rosemary: Small amount, you can also chop it for more even textured Italian seasoning mix.
• Garlic powder: Or more correct, granulated garlic as it keeps the seasoning of nice bright color.
• Red pepper flakes: Add a nice touch of heat common in Italian cooking. It is optional or add more to taste.

How to Make Homemade Italian Seasoning

Here is a quick overview how to make Italian seasoning at home. It comes together in minutes but lasts for a long time.

Grab a small bowl or large rimmed plate and add dried parsley, oregano, basil, thyme, rosemary, garlic powder and red pepper flakes. Stir gently with a fork, spoon or a whisk until well mixed.

Alternatively, you could also add all Italian seasoning ingredients to a jar or container with tight fitting lid and shake until thoroughly mixed.

That’s it! Now you are ready to cook amazing food with it.

Tips for Best Results

• Spicy: To add more heat, simply increase amount of red pepper flakes to 1 teaspoon.
• Fine texture: For more uniform and fine texture, pulse your Italian herb mix in a high speed blender, food processor or spice grinder.
• Variations: Want to know what flavor exactly each herb adds? Then check out this guide to Italian herbs.
• Bulk spices: Look for dried herbs in a bulk section to save money and avoid food waste.
• Check expiration date: Be sure the individual herbs you use are fresh to begin with. As this Italian herb seasoning can last for years, it’s important to start with the best ingredients.

How to Store

You can store your DIY Italian seasoning substitute indefinitely, so make a big batch and enjoy!

The beauty of dried herbs are that as long as you keep them in a tightly sealed jar, away from direct light and heat, it can last up to 2-3 years according to USDA. They do not get moldy or rotten unlike fresh herbs. You know your own Italian herb blend is no longer good when it is no longer aromatic.

To ensure long storage time, be sure to store it away from direct sunlight and heat, in a cool dark place, in an airtight container. Do not keep your spice rack close to the stove which is a major source of heat. It also does not need to be refrigerated.

Uses

Italian seasoning is a versatile blend and one of those spices that goes with anything. When I need to add a little oomph to any savory dish, I always seem to reach for it.

• Vegetables: Add when baking otherwise plain zucchini or butternut squash.
• Italian dishes: No Italian recipes in North America are complete without the Italian seasoning. Use it to make lasagna and pasta.
• Soups: Season soups with it like minestrone and pasta e fagioli.
• Salad dressing: Combine the seasoning with olive oil and vinegar for your own homemade Italian dressing.
• Marinades: Make bruschetta chicken. Try it in this Greek chicken marinade by replacing the Greek seasoning ingredients with this easy seasoning blend.
• Breads: Season these low carb breads with it like cauliflower pizza and cauliflower breadsticks.

FAQs

More Seasoning Recipes

• Homemade all-purpose seasoning
• Homemade taco seasoning
• Homemade pumpkin pie spice
• Homemade turkey seasoning
• Homemade pot roast seasoning

Print

Homemade Italian Seasoning

This Italian Seasoning Substitute with 7 simple ingredients is a staple in everyone's kitchen because it brings any dish to life!

Course Seasoning

Cuisine North American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Total Time 5 minutes minutes

Servings 22 servings

Calories 4kcal

Author Olena Osipov

Ingredients

• 2 tablespoons dried parsley
• 2 tablespoons dried oregano
• 2 tablespoons dried basil
• 2 teaspoons dried rosemary
• 2 teaspoons dried thyme
• 2 teaspoons garlic powder
• 1/2 teaspoons red pepper flakes

US Customary – Metric

Instructions

• In a small bowl, add parsley, oregano, basil, rosemary, thyme, garlic powder and red pepper flakes.
• Stir very well with a fork or small whisk.
• Or add all ingredients to glass jar with a lid you plan on storing seasoning in and shake well.

Notes

• Store: Store in a cool dry place like pantry or drawer for up to 2 years.

Nutrition

Serving: 1teaspoon | Calories: 4kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.02g | Sodium: 2mg | Fiber: 0.5g | Sugar: 0.05g

The post Homemade Italian Seasoning Substitute appeared first on iFoodReal.com.

My other go-to homemade spice is this roast seasoning.

Have you ever run out of ideas for dinner? That’s when you grab a jar of all purpose seasoning, season your protein of choice, and whole family loves what you cooked!

What can you add it to? What can you not add it to. Season poultry, meat, fish, seafood and even veggies with it. Add to soups, burgers, eggs, potatoes and rice.

It is one of my secret weapons in the kitchen and definitely a go-to spice blend. I promise you will be reaching for it a lot, and good thing is it’s easy, affordable and highly customizable!

Ingredients You Will Need

To make the best all purpose seasoning at home, you need just 9 simple ingredients. I kept the recipe simple with everyday spices, so you can make it as soon as you are done reading this post.

• Salt: I use himalayan pink salt for its health benefits and coarse texture. I went easy on it but you can also add less or omit it completely.
• Smoked paprika: It adds extra smoky flavor to the seasoning. You can use regular paprika too. In either case, it makes any protein of beautiful golden color even if you haven’t roasted it.
• Garlic powder and onion powder: For cleaner looking all purpose spice, I recommend to use granulated garlic and granulated onion powder. If you are a garlic lover, add more. Also dehydrated garlic and dehydrated onion will work.
• Other spices: Ground black pepper, red pepper flakes.
• Dried herbs: Dried parsley has mild flavor and adds specks of green making any dish look festive and fresh. I also added dried oregano but dried basil also would be great. Go easy on dried herbs so they do not overpower other spices with their distinct flavors.

How to Make All Purpose Seasoning

Here is a quick overview how to make all-purpose seasoning blend from scratch in 5 minutes. All you have to do is combine and stir.

In a small bowl, add salt, pepper, parsley, garlic powder, onion powder, oregano, smoked paprika and red pepper flakes. Stir very well until your DIY homemade seasoning blend is of even color and consistency.

Alternatively, you can also add all ingredients in a jar with a tight fitting lid and shake thoroughly.

That’s it!

Variations

All purpose seasoning recipe can be adjusted to your personal taste buds. There are no hard rules when it comes to it!

• Spicy: To add more heat to all-purpose spice mix, simply add a little bit of cayenne pepper or red pepper flakes.
• Salt-free: To make no salt added all-purpose spice blend, omit salt. Or use less for low sodium all purpose seasoning blend.
• Sweet: Add up to 1 tablespoon of brown sugar depending on how sweet you like your savory dishes.
• More umami: Crumble a high-quality organic bouillon cube like chicken, beef or vegetable and add to your homemade spice blend.

Tips for Best Results

• Fine texture: For more fine texture pulse your homemade seasoning mix in a food processor or blender.
• Cute look: Transfer to an empty salt shaker for easier use. You can also add some uncooked rice grains to absorb moisture.
• Avoid moisture: Do not season hot and steaming food by shaking the shaker with seasoning above it. Instead, measure out desired amount and season with your hands.
• Prevent clumping: You can also add up to 1/2 teaspoon of cornstarch to avoid clumping.
• Adjust as you cook: Add a bit of other herb that goes well with the protein you are cooking. For example, if making lamb, use this house seasoning and a sprinkle of rosemary.

How to Store

You can store all purpose seasoning indefinitely, so make a big batch.

As per USDA, ground spices will last 2-3 years. So by making a full recipe of this everyday seasoning, you will be all set for many months of cooking dishes with tons of flavor.

Just make sure you are using fresh individual spices well before their expiration date to make this recipe in a first place.

Store it in a cool dry place, tightly closed and away from moisture and light. Good container would be a glass mason jar with a metal lid, any plastic or glass airtight container or a spice jar.

If it clumps, give your all-purpose seasoning mix a good stir with a fork. It is quite common if you live at the sea level.

How to Use It

You can use it as a dry rub to marinate meat in, sprinkle on salads, vegetables or flavor dips. I recommend to use 1 tablespoon of seasoning per 2 pounds of meat.

This spice mixture is absolutely perfect for chicken breasts, chicken thighs, wings, lamb chops, pork chops, steaks and any cut of beef.

It is perfect for any cooking method like boiling, grilling or roasting whether it’s meat or vegetables.

FAQs

More Seasonings

• Taco seasoning
• Pumpkin pie spice
• Turkey rub
• Italian seasoning

Print

All Purpose Seasoning

All Purpose Seasoning is ready in 5 minutes and will transform any of your savory dishes into delicious meals. Use this homemade all-purpose spice blend to flavor anything!

Course Seasoning

Cuisine North American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Total Time 5 minutes minutes

Servings 18 servings

Calories 5kcal

Author Olena Osipov

Ingredients

• 1 tablespoon salt
• 1 1/2 teaspoons ground black pepper
• 1 tablespoon dried parsley
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons smoked paprika
• 3/4 teaspoon red pepper flakes

Instructions

• In a small bowl, add salt, pepper, parsley, garlic powder, onion powder, oregano, smoked paprika and red pepper flakes.
• Stir very well with a fork or small whisk.
• Or add all ingredients to glass jar with a lid you plan on storing seasoning in and shake well.

Notes

• Store: Store in a cool dry place like pantry or drawer for up to 2 years.
• You can use less salt for low sodium all purpose seasoning or no salt at all.

Nutrition

Serving: 1teaspoon | Calories: 5kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.01g | Sodium: 390mg | Fiber: 0.3g | Sugar: 0.1g

The post All Purpose Seasoning appeared first on iFoodReal.com.

If you need a good recipe for turkey breast, we have quite a few. Make bacon wrapped turkey breast, boneless turkey breast roast or try your hand at Instant Pot turkey breast.

A great turkey breast rub recipe is what makes the turkey breast shine on Thanksgiving table. That and an optimal oven temperature to keep turkey meat moist. No one loves dry turkey!

Over the years, I have cooked turkey breast so many times, that a turkey breast seasoning recipe is a must by now.

However, I will be very honest with you, the best turkey is a lot about the oven temperature. I rub my bone-in turkey breast and air fryer turkey breast with a fresh garlic wet rub and it still comes out delicious!

This turkey breast seasoning is handy to prep in advance of a busy Thanksgiving day and store in a cool dry place. Your kitchen will smell heavenly as you roast your turkey!

I recently used this rub to make slow cooker turkey breast and it was delicious!

Ingredients You Will Need

We are using classic dried herbs and spices that you probably have in your kitchen cupboards right now. You can easily substitute them with what you have on hand and I am including all options below.

The amount of this rub is enough for a turkey breast of about 3 lbs. You can easily double or triple the recipe to use on a bigger turkey breast or even to season a whole bird.

• Brown sugar: I love a hint of molasses in a brown sugar turkey breast rub but you can also use coconut sugar to make refined-sugar free turkey breast rub. Coconut sugar has similar color and flavor profile to the brown sugar. For a sugar-free version, skip all together. I would not recommend to use white sugar or cane sugar, it “does nothing” for us here.
• Garlic powder: Some folks think it has no place with turkey meat but I truly do love to add a little bit for that savory taste. You can also use onion powder.
• Dried rosemary: If you are making this turkey breast dry rub and have leftover fresh herbs from other recipes, you can use fresh rosemary to make a perfect blend of spices for Thanksgiving turkey. Just be sure to double the amount and chop it finely.
• Dried thyme: Substitute with same amount of dried sage or double amount of fresh thyme.
• Dried sage: If you are not a fan or don’t have any, feel free to omit.
• Smoked paprika: Feel free to skip, use regular paprika or chili powder. Any paprika adds nice color making turkey breast skin look golden brown. I recommend you add even a pinch for beautiful presentation. If you are using this as a smoked turkey rub, I definitely recommend you add smoked paprika.
• Salt and pepper: I always use himalayan pink salt when seasoning the turkey breast for roasting. It is quite more coarse than a table salt, making it easier to spread. Also kosher salt works well. And freshly ground black pepper because it has more flavor than previously ground pepper.

How to Make Turkey Breast Seasoning

This recipe for turkey breast dry rub couldn’t be easier to make.

Just throw together brown sugar, garlic powder, dried rosemary, dried thyme, dried sage, smoked paprika, salt and pepper. Stir well with a spoon of fork, breaking any lumps along the way and voila.

Yes, I know you can buy a good rub but homemade spice rub is kinda fun to make and so convenient. No need to run to the grocery store and it’s cost-effective, especially with climbing food prices.

It is also great for gifts!

Turn It into a Wet Rub

This is not a recipe to wet brine a turkey breast but rather a wet rub recipe. I do it all the time with my turkey roll roast and it comes out delicious! If you are roasting your turkey breast in the oven, you can turn this dry rub into a wet rub. Please note this step is optional.

All you have to do is mix one serving of this dry rub recipe with 2-3 tablespoons of melted butter in a small bowl. Then rub all around the outside of the turkey breast.

I find the addition of butter makes skin even more crispy while giving it a nice golden brown color.

How to Season a Turkey Breast Before Roasting

If your turkey breast comes in a mesh and you would like to roast it with a crispy skin on top, cut it off with kitchen shears.

Then pat dry with paper towel very well. No need to rinse it but you can, if you wish.

Brush turkey breast or rub it very well with olive oil or melted butter. I do personally prefer the taste of butter but know it does solidify as soon as it hits cold turkey meat. Make sure to get into all corners.

Then liberally rub entire turkey breast with the turkey breast rub. For smaller turkey breast or if you grab large enough plate to fit a larger one, you can even roll it in the seasoning. Rub with your hands all around, making sure to get under the skin wherever you can.

The goal is to coat the breast liberally. The more seasoning, the more flavorful turkey!

When roasting a turkey breast, place it breast side up and I do not recommend to baste it. As a matter of fact, there won’t be enough, if any, pan juices. When you open the oven door multiple times, you lose the heat and increase roasting time.

Usually bone-in meat has more flavor but I find it’s not the case with a turkey breast. Therefore, I prefer to roast a boneless turkey breast or even turkey tenderloins, whenever I can find some at my local grocery store.

And I just have to mention because we all have those in our house, for dark meat lovers you can use this rub on baked turkey legs.

After roasting, you can deglaze the roasting pan with some chicken stock or turkey stock and make gravy. In my turkey gravy recipe, I also talk about how to make a turkey gravy without any pan drippings.

Don’t forget cranberry sauce on a side as well! You probably already have an arsenal of favorite side dishes but if you need more ideas, be sure to check out my post on 15 best sides dishes that go with turkey breast.

Storage Recommendations

I find easiest way to store homemade turkey rub is in a glass Mason jar with a screw on lid. Any airtight container like tupperware, spice jar or a Weck jar works.

Since this turkey breast dry rub is so versatile, I recommend you make a big batch and use in various recipes with chicken, fish, pork and even veggies. It has so many more delicious uses besides for a turkey dinner!

FAQs

More Homemade Seasoning Blends

• Homemade taco seasoning
• Homemade pumpkin pie spice
• Homemade all-purpose seasoning
• Homemade Italian seasoning blend
• Pot roast seasoning

Print

Turkey Breast Rub Recipe

Our Turkey Breast Rub Recipe combines a perfect blend of savory spices and brown sugar to take your turkey breast from good to simply the best!

Course Seasoning

Cuisine North American

Diet Gluten Free

Prep Time 2 minutes minutes

Total Time 2 minutes minutes

Servings 3 lbs turkey breast

Calories 22kcal

Author Olena Osipov

Ingredients

• 1 tablespoon brown sugar
• 1 teaspoon garlic powder
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon ground sage
• 1/2 teaspoon smoked paprika

US Customary – Metric

Instructions

• In a glass jar, add all ingredients and stir well.
• Close the jar with a tight fitting lid and store in a pantry for up to 3 months.

Notes

• Servings:  This recipe yields about 3 tablespoons of seasoning, enough to coat a 3 lbs turkey breast. You can double or triple the recipe.
• Store: Keep leftovers in an airtight container in a dark cool place for up to 3 months. You can aslo freeze it to last longer.
• Extra seasoning: Make extra seasoning as gifts or use on butternut squash and spaghetti squash.
• To season the turkey breast: Pat dry with paper towels and rub with olive oil or melted butter. Rub with a turkey rub all around making sure to cover the skin, getting under the skin and all the crevices. You can let seasoned breast to sit in the fridge uncovered for 3-12 hours to dry out the skin, which makes it more crispy when baking.

Nutrition

Serving: 3lbs turkey breast | Calories: 22kcal | Carbohydrates: 6g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.03g | Sodium: 777mg | Fiber: 1g | Sugar: 4g

The post Turkey Breast Rub Recipe appeared first on iFoodReal.com.

Perfect addition to your Thanksgiving table with juicy oven roasted turkey breast, healthy gravy and mashed potatoes.

There is no more easy Thanksgiving side dish to make than this healthy cranberry sauce. You will be wondering why you haven’t made it until now, just like me.

I have been avoiding store-bought canned stuff but haven’t made my own cranberry sauce for years!

Not only ingredients in a store-bought one are unhealthy, but I am also not a fan of how the shimmering cylinder of gelatinous cranberry jelly looks on a plate. Must be all that high fructose corn syrup!

Now, this homemade cranberry sauce recipe is a different story! It will become a staple on your holiday table. I absolutely love to pair it with savory bacon wrapped turkey breast and healthy stuffing.

Why You Will Love This Recipe

Here are the reasons why you should make it every holiday season from now on!

• Naturally sweetened: This refined-sugar free cranberry sauce is made with pure maple syrup which contains vitamins and nutrients.
• Easy: Only 3 simple ingredients and 2 minutes of prep time.
• Delicious with anything: Sweet and tangy, with real pieces of cranberries, it’s the way the best cranberry sauce should taste! It makes amazing turkey quesadillas and just try it mixed with plain Greek yogurt!
• Pretty: Its ruby-red vibrant color adds a burst to otherwise beige looking Thanksgiving meal.

Ingredients and Notes

This healthier cranberry sauce consists of 3 simple ingredients. Of course, you can add any seasonings, you wish. Use it as the base.

• Cranberries: I usually use fresh cranberries but frozen cranberries will work too. There is no need to thaw the berries.
• Natural sweetener: I absolutely adore the taste of pure maple syrup versus the white sugar. Honey or coconut sugar will work as well, so will the sugar substitutes.

• Orange juice: Fresh orange juice from a carton or freshly squeezed orange juice. It adds nice depth of flavor to tart cranberries and helps to use less sugar.

How to Make Healthy Cranberry Sauce

This healthy cranberry sauce is incredibly simple recipe and easy to make in 10 minutes. It’s not even real cooking!

Here is a quick step-by-step overview but for full recipe card, scroll down to the bottom.

• Prep cranberries: Rinse, drain and discard any squishy cranberries. Add whole cranberries to a medium pot along with maple syrup and orange juice.
• Boil and then simmer: Bring to a boil covered and cook on low-medium heat for 6 minutes. Remove the lid, stir and cook for 3 more minutes or until cranberry sauce has thickened. No need to add cornstarch or gelatin as cranberry sauce with maple syrup will thicken on its own.
• Stir the sauce or don’t: No need to blend the sauce because when you stir, cranberries will break down. If you like whole berry cranberry sauce, skip this step.
• Let it cool: Cool it down to your preferred temperature. Some serve it cold, some prefer it warm. November is a cool month, stick the sauce pan outside for 30 minutes. Ukrainian hack!

Tips and Variations

This is basic healthy cranberry sauce recipe not to overburden you on a busy Thanksgiving cooking day, especially if you have to juggle between kids and kitchen.

However, if you have time here are a few different flavor ideas: 

• Extra spices: Add warm spices like nutmeg, cloves or allspice. Have fun with it!
• Reduce amount of sugar: This is low sugar cranberry sauce recipe with only 15 grams of natural sugar per serving. If you would like to make it less sweet, add only 3-4 tablespoons of maple syrup.
• If you like stronger orange flavor: Add little orange zest or orange peels, especially if you are juicing fresh oranges. Just remember to zest the fruit first before cutting it in half for squeezing. To remove orange zest, I like to use a Microplane zester.
• Smooth sauce: If you like smooth consistency cranberry sauce, then you can either mash the mixture with a potato masher or blend in a blender. Add water to thin it out, if necessary.
• Too thick or too thin? Cranberry sauce will thicken with time, especially the next day and in the refrigerator as it cools down. You can always add water.
• Make it year round: I think homemade cranberry sauce is basically a jam! This time of year, grocery stores are packed with bags of fresh cranberries. Grab a few and freeze, they last for up to 18 months in the freezer. Then cook sauce with frozen berries any time of the year. No need to thaw!

Making It in Advance

You can actually serve cranberry sauce warm or cold, so making it in advance is a great idea!

Make it up to 3 days in advance. I always make it the day before serving to save time. Refrigerate in an airtight container and then just immer in a small sauce pan to warm up. Be sure to cover with a lid and stir as it tends to splatter.

Can You Freeze Cranberry Sauce?

Yes. I recommend to portion out cranberry sauce in smaller airtight containers because it is a condiment. Make sure to leave some room for expansion, then freeze for up to 6 months.

When ready to eat, thaw on the counter for a few hours or in the fridge overnight. If you like sauce warm, simmer in a small to medium saucepan on low heat.

This healthy cranberry sauce recipe is so forgiving, your guests won’t know if it was frozen before. So good!

What to Do with Leftover Cranberry Sauce?

Besides serving cranberry sauce alongside Thanksgiving turkey, Instant Pot turkey breast or roasted turkey legs, here are creative ways for leftover cranberry sauce next time you stare at the jar of it in the fridge.

• Make leftover turkey sandwiches or leftover turkey quesadillas with cheese and pesto. To die for!
• Mix with plain yogurt or stir into an oatmeal for breakfast.
• Simply treat it like a condiment and use as a jam. Spread a few tablespoons on a toast, serve with fresh sliced brie cheese or baked it on top….mmmmm.
• Make a drink! Add sparkling water or Bubly, stir, let berries settle on the bottom and enjoy a healthy pop. “Ukrainian pop”, we always did it with jam as kids!

How to Store Leftovers

Store cooked sauce in a refrigerator for up to 2 weeks. I love to use glass mason jar with a lid as it preserves authentic fresh taste.

FAQs

More Best Thanksgiving Side Dishes to Try

Here are a few of our favorite holiday side dishes besides the classic cranberry sauce! Please let me know in comments below if you try any!

• Almond flour cornbread
• Healthy sweet potato casserole
• Healthier green bean casserole

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Healthy Cranberry Sauce

Healthy Cranberry Sauce with 3 ingredients and a perfect balance of sweet and tangy. Naturally sweetened and ready only in 10 minutes!

Course Side Dish

Cuisine North American

Diet Gluten Free

Prep Time 2 minutes minutes

Cook Time 9 minutes minutes

Total Time 11 minutes minutes

Servings 8

Calories 70kcal

Author Olena Osipov

Ingredients

• 12 oz fresh or frozen cranberries rinsed and drained
• 1/3 cup maple syrup or honey
• 1/2 cup orange juice
• 1/8 tsp vanilla extract optional
• 1/8 tsp cinnamon optional

US Customary – Metric

Instructions

• Go through cranberries and discard any squishy ones.
• Add cranberries, maple syrup and orange juice to a small saucepan. Bring to a boil covered, reduce heat to medium and cook for 6 minutes. Cranberries are cooked when you hear them pop.
• Remove lid, add cinnamon and vanilla if you wish, stir and cook for 3 more minutes or until cranberry sauce has thickened. No need to add cornstarch or gelatin as cranberries and honey will thicken on their own.
• Serve hot or cold with turkey and mashed potatoes.

Notes

• Store: Refrigerate leftovers for up to 2 weeks in glass mason jar with lid.
• Freeze: Leave room for sauce to expand and freeze for up to 6 months. Thaw on a counter for a few hours or in the fridge overnight. If you like sauce warm, simmer in a small pot on low heat.
• Add less sweetener: Use only 3-4 tablespoons of maple syrup for lower sugar content.
• Add orange zest: Zest the fruit first before cutting it in half and juicing. To remove orange zest, I like to use a Microplane zester.
• Smooth sauce: Mash the mixture with a masher or blend in a blender.
• Too thick or too thin? Cranberry sauce will thicken with time, especially the next day and in the refrigerator as it cools down. You can always add water.

Nutrition

Serving: 0.25cup | Calories: 70kcal | Carbohydrates: 18g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Fiber: 2g | Sugar: 15g

The post Healthy Cranberry Sauce appeared first on iFoodReal.com.

Once you master cooking a whole pumpkin, turning it in a puree, and making this easy pumpkin pie spice recipe, you will be baking delicious fall recipes non-stop!

Four ingredient pumpkin pie spice substitute comes in handy whenever you are making a recipe that calls for the mixed spice blend. No need to run to the store, just make your own at home.

It’s easy to make, store and perfect for all your fall baking!

Learning how to make your own pumpkin pie spice comes in handy when a recipe calls for pumpkin pie spice and all you have on hand are the individual spices of cinnamon, nutmeg, ginger and cloves.

No more head scratching to figure out the ratio of how much of each to use. There are many variations on making pumpkin spice, but this is the easiest and my favorite.

What Is In Pumpkin Pie Spice?

I am 99% sure that you have 4 of these simple spices on hand right now. A good tip to remember is that better quality spices make the most fragrant DIY pumpkin pie spice mix.

• Ground cinnamon: Warm and comforting.
• Ground nutmeg: Sweet, nutty and peppery.
• Ground ginger: It adds a spicy bite.
• Ground cloves: A bit bitter pungent flavor profile.

Optional: If you have allspice, add it as well. It adds strong spicy aroma and goes well with pumpkin and even gingerbread.

How to Make Pumpkin Pie Spice Substitute

The most important ingredient in homemade pumpkin spice is cinnamon, followed by equal amounts of nutmeg and ginger. Last we will add a small amount of cloves and optionally allspice.

First: Add all spices to small bowl or jar with a lid.

Second: Stir well with a fork or place lid on jar and shake to combine.

That’s it! It’s so easy in only 5 minutes. This pumpkin pie spice recipe yields about 6 tablespoons of pumpkin pie spice. As a rule of thumb, I always use at least 1 tbsp per recipe.

Variations

Sometime you may have an immediate need for pumpkin spice but are all out of one of the individual spices. If you are in a quick pinch, cinnamon alone can work as a substitute in equal amounts called for in the recipe.

All out of cinnamon? Send your husband to the store! Or use half the quantity of ginger or allspice. These spices are stronger which is why you will need less.

Here are some combinations that work well with cinnamon to create 1 teaspoon pumpkin pie spice:

• 1/2 tsp cinnamon and 1/4 tsp each of two other spices (nutmeg, ginger, cloves).
• 3/4 tsp cinnamon and 1/4 tsp of one other spice (nutmeg, ginger or cloves).
• 1/2 tsp cinnamon and 1/4 tsp of either ginger, cloves, or nutmeg plus 1/4 tsp allspice.

Tips

• Double or triple the recipe: Quantities can easily be adjusted based on how much you need.
• Substitute amount: Follow the recipe and use the amount it calls for. Homemade or store bought pumpkin spice have very similar flavor profile.
• Shake or stir before using: To evenly distribute your spice mix again.

FAQs

How to Store

I prefer to store all spices in tight screw on lid glass jars for freshness. Mason jars are perfect! I find plastic does not do as good of a job.

Store in a cool dry place like pantry or a spice drawer away from direct sunlight. This amount usually lasts me about 1-2 years. If it clumps, just whisk with a fork or shake in a jar.

How to Use Your Homemade Spice

Make all your favorite fall pumpkin spice recipes with your homemade blend! Here are a few favorites to get you started:

• Healthy pumpkin bread
• Healthy pumpkin muffin recipe
• Pumpkin protein bars
• Maple syrup pumpkin pie
• Pumpkin and banana bread
• Healthy pumpkin cookies
• Healthy pumpkin bars
• Healthy pumpkin brownies
• Pumpkin bread with almond flour

Print

Pumpkin Pie Spice Substitute

Here is the best Pumpkin Pie Spice Substitute you can make with simple pantry staples right now.

Course Dessert

Cuisine North American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Total Time 5 minutes minutes

Servings 6 tbsp

Calories 35kcal

Author Olena Osipov

Equipment

• Glass bowls
• Measuring tools

Ingredients

• 1/4 cup ground cinnamon
• 1 tbsp ground nutmeg
• 1 tbsp ground ginger
• 1 tsp ground cloves
• 1 tsp allspice optional

US Customary – Metric

Instructions

• In a small bowl, add cinnamon, nutmeg, ginger and cloves. Stir very well with a fork or small whisk.
• Or add all ingredients to glass jar with a lid you plan on storing pumpkin pie spice in and shake well.

Notes

• Store: Store in a cool dry place like pantry or drawer for up to 2 years.

Nutrition

Serving: 1tbsp | Calories: 35kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Fiber: 6g | Sugar: 1g

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