Winter Recipes | The Frayed Apron

Creamy Chicken Soup

Marcus Furcini — Tue, 20 Jan 2026 22:36:10 +0000

Creamy Chicken Soup that is truly your one size fits all soup template for homemade broth, creamy and satisfying flavor, and textural add-ins! If you want to impress people, you really only need fresh ingredients: some chicken, some herbs, and veggies. When making a creamy chicken soup, it’s fun to customize and adapt to Asian, American, or Southwest flavors because it gives you more variety and doesn’t take a ton of planning.

This chicken soup recipe clocks in at 36 grams of protein per bowl so it can be served for dinner or as a light appetizer with a side of kale salad. It’s balanced, healthy and basic yet totally satisfying. As you can see, I’ve finished mine with fresh lime and chiles, but I encourage you to make it your own and have loads of ideas for you to try.

Soup is something I like to rotate between meals just to break things up. My family really enjoys soup, and it’s just another way to serve chicken that keeps it interesting to eat.

About This Chicken Broth

I practically never buy soup and it’s really because homemade chicken broth is superior in flavor. It’s just so simple to make from scratch and I’m constantly playing around with whatever I happen to have on hand.

Ginger. Fresh, anti-inflammatory, adds a spicy factor.
Garlic and onions. Just the right amount of potency, anti-viral, anti-bacterial.
Salty broth. Think great for hydrating post workout or when you have the flu.
Generous amounts of lime juice and a pinch of zest.
A pile of cilantro – or go with fresh mint, Thai basil, kaffir lime, parsley, or rosemary.
Coconut milk for richness (think Tom Kha vibes). Absolutely feel free to swap in half and half if you prefer.

What never ceases to amaze me about this soup is how people react. People assume this is an involved recipe because it tastes so complex, but it’s actually really simple to make.

💭Top Tip

When using delicate herbs or greens, add them at the very end so the color and flavors really pop.

White Chicken Chili Variation

Consider fanning some avocado and minced red onion on top if you’d like a white chicken chili option. Have powdered ginger and garlic? Try swapping those if that’s what you’ve got. You can even add corn (fresh or frozen) and a handful of cheese, canned beans, etc.

Preparation

Make the entire recipe start to finish or prep and freeze for later.

🔪 Instructions

Cook the chicken until they reach 165°F then set aside.

Dice the vegetables (medium chop). Use a microplane to grate the peeled ginger. This is where you can double the garlic if you prefer to swap out the ginger.

Sauté or sweat the vegetables until tender. Don’t skip this step because it forms the base layer of your homemade broth.

Add 2 cups of water and shredded chicken to the pot. Let that come to a simmer.

Finish the soup with coconut milk (for dairy free–half and half works, too), lime juice and zest, and a big pinch of fresh herb magic on top.

Taste the soup and if it needs it, add more salt.

Freezer Options

This soup can be frozen for up to 1 month and I have two options for you.

The Cook-Later Option: See the recipe card notes for instructions on how to prep, freeze, then cook the soup.

The Reheat-It Option: If you would like to cook the soup first, then freeze, you will follow the recipe as written but omit the garnish. Allow soup to cool 20 minutes then portion and transfer to freezer bags or glass containers. Simply microwave to reheat. Garnish and serve.

Scaling

If scaling up or down, keep all ratios the same except the salt; add 1 teaspoon sea salt and then add more to taste. When scaling, bare in mind you will need a vessel that can hold roughly 4 cups for the original recipe (so 8 cups if doubling, 12 cups if tripling).

Leftovers

Leftovers? But how? You mean you didn’t stand dunking your spoon into the leftovers in the pot? Just me then, okay. You can store any soup leftovers in a sealed container in the fridge for 4 days. The garnish should be stored separately and added after you’ve rewarmed it.

Nutrition, big flavor, and healing whole food ingredients make this a cold-weather (and head-cold) essential. Garlic, ginger, and lime juice? This trio can make it all better.

HEALING CHICKEN 🥣: FAQS

Can you freeze this soup?

Yes! Details can be found in the recipe notes.

How should I save leftovers of this soup?

Just pour any leftovers into a container, seal it, and refrigerate. Of note, you can store fresh herbs in a wet paper towel separately.

Can I use leftover chicken?

Yes! Have some chicken already cooked? If it’s fresh, you can use it in place of the thighs here. Of note, cooked chicken lasts for 3 days in the refrigerator.

Creamy Chicken Soup

Creamy homemade chicken and vegetable broth with shredded chicken and finished with citrus and cilantro. Chiles or spices may be added if you like.

Course Appetizer, Main Course

Cuisine American

Keyword cream soup

Prep Time 45

Cook Time 7

Total Time 52

Servings people

Calories 484kcal

Author Chef Sara Furcini

Ingredients

6 boneless skinless chicken thighs
1 teaspoon sea salt
1 tablespoon olive oil lard, tallow, avocado oil, or butter work, too
1 onion diced
3 stalks celery diced
4 garlic cloves chopped
2 teaspoons fresh ginger minced
1 14- ounce can full-fat coconut milk or substitute half-and-half
4 limes remove zest from 1 lime and then extract juice (about 1/4 cup)
1/4 cup fresh herbs cilantro, mint, thai basil for garnish (chiffonade)

Instructions

Cook the chicken.

Slow Cooker Method: Season chicken thighs with salt and place in slow cooker with the oil. Set to “Bake” mode for 400F for 45 minutes.
Oven Method: Use an oven-safe pan or Dutch oven at 400F, spread oil and place seasoned chicken thighs in pan. Bake for 45 minutes or until an internal temperature registers 165℉.
Meanwhile, prepare the vegetables. Chop the vegetables (onion, celery, and garlic) and transfer them to a large prep bowl as you work to give yourself plenty of room on the cutting board. If you own a microplane, mince the ginger directly over the bowl to capture as much ginger juice as possible (as opposed to just chopping it).
Sweat vegetables and make broth. Use tongs to transfer the cooked chicken to a plate. Allow to rest for 10 minutes so you don't burn your hands and so the chicken can reabsorb surface juices. Combine the vegetables (onion, celery, garlic, and ginger) to the hot slow cooker or Dutch oven. Sauté on high heat for 7 minutes. Stir then add 2 cups of water. Return the shredded chicken (discarding the bones) to the pot.
Finish the soup. Bring to a simmer then add coconut milk, lime zest, and lime juice. Allow the soup to warm then serve along with salt to taste. Top with fresh cilantro, mint, or Thai basil for Asian flavors or try adding avocado or red onion for Southwest.

Notes

Freezer Instructions:

FREEZE TOGETHER:

6 boneless skinless chicken thighs
1 teaspoon sea salt
1 tablespoon olive oil or avocado oil
1 onion diced
3 stalks celery diced
4 garlic cloves chopped
2 teaspoons fresh ginger minced
1 14-ounce can full-fat coconut milk (additive free)
4 limes (zest of 1 lime plus 1/4 juice)

INSTANT POT: From frozen, add 2 cups water then high pressure for 13 minutes + 10 minutes natural release.

SLOW COOKER: Thaw first, and then cook 6 hours on high.

FINAL STEP: Shred the meat and serve with cassava pasta, baked sweet potato, cauliflower or broccoli rice, zucchini noodles, etc.

If you regularly make batches of smoked chicken thighs, you can simply shred that for a smoky version of this soup.

Nutrition

📖Variations

boneless skinless chicken thighs: Bone-in, skin-on chicken thighs work, too. Once cooked, you can discard the bones and skin. You can also use a whole chicken in this recipe to replace the thighs and save a little money.
sea salt: Kosher salt, Himalayan pink salt 1:1 when you are only scaling the recipe x 1 (if scaling x 2, keep salt at 1 teaspoon and then salt to taste at the end)
olive oil: any oil will work in this recipe and if you can do dairy, butter would be great for flavor
onion: white, yellow onions work best; use green onion or leaks if that’s what you have; use 1 tablespoon onion powder to replace the fresh onion
celery: one celery root may replace 4 stalks celery
garlic: substitute green garlic; use the pre-minced garlic where 4 cloves minced is equivalent to 4 teaspoons; use 1 teaspoon garlic powder to replace 4 cloves fresh garlic; if avoiding garlic, use shallots or asafoetida instead or try removing the green germ from the center of the garlic as some people are sensitive to this
fresh ginger: replace with 1 teaspoon ground ginger (must be really fresh as ginger loses flavor after 6 months in the pantry); may also swap lemon grass for ginger or thai curry paste
full-fat coconut milk: you can leave the coconut milk out of this recipe but it does provide a dairy-free richness
limes: substitute with lemon to taste or leave out and it will be a classic chicken flavor (less tart)
fresh herb garnish: use cilantro, mint, Thai basil for an Asian flavor profile or try fresh rosemary, thyme, basil, or parsley for an American flavor profile

As always, if you try a variation to this recipe that you like, you can leave it in the comments so you have a record for when you come back to make it again.

Roasted Brussels Sprouts with Citrus Miso Glaze

Sara @ TheFrayedApron — Mon, 22 Apr 2024 20:19:52 +0000

Picture perfect roasted Brussels sprouts packed with flavor. That’s these miso citrus glazed Brussels sprouts. Seasonal sides need not be predictable or dry. This is how you get everyone to eat their vegetables.

We eat a healthy serving of vegetables every night for dinner. These roasted Brussels sprouts will be a forever favorite–and for good reason.

My not-so-favorite part of a vegetable side? When it’s served dry and just lifeless. I simply can’t abide a sauceless vegetable. Not no way. Not no how.

As the resident saucier of the house, I set out to deliver a new and lighter (yet saucier) Brussel sprouts dish (this time no cheese). Going for something fresher in flavor, memorable, interesting.

And the perfect backdrop for our sauce? Little crisp, dry pockets of perfectly roasted Brussels sprouts.

Tip #1: Roast Brussels Sprouts at 400F, Tossing Every 5 Minutes

Steaming has ruined so many people on Brussels sprouts. If you want just crispy and caramelized-not-mushy sprouts?

Spread them out: crowding = steaming = gross
season with salt and pepper: and I mean generously
lightly toss with avocado oil: your go-to high heat oil
stir them every 5-minutes until they look really caramelized, are tender, have crisp edges, but not mushy: this is how you guarantee success regardless of the size of your Brussels sprouts

Gluten-Free, Dairy Free, Vegan POW Sauce

To sum, this sauce says “pow.” It hits your entire tongue in an instant with some seriously savory, floral notes. It’s definitely an unexpected experience. It’s different but in that way that you are craving.

Ingredients Explained:

Brussels Sprouts Ingredients:

Brussels sprouts: look for firm, green sprouts (preferably a medium size) and avoid purchasing sprouts if you see black spots which can indicate mold
avocado oil: this is a great high-heat, neutral tasting oil that I consider a healthy choice compared to vegetable oil
Kosher salt: I like being able to see the salt when roasting and this salt is actually somewhat hollow inside so it’s easy to control the salt level
Fresh ground black pepper: When you freshly grind your pepper, you get a much stronger, more floral, spicy flavor

Citrus Miso Glaze Ingredients:

Tamari: This is an Asian ingredient that I like to use when I want to make a gluten-free recipe; shoyu or soy sauce are great alternatives
miso paste: you want a mild, sweet fermented soy product such as white, chickpea, or yellow (be sure to read the ingredients if you are looking for a gluten-free product); provides a savory, creamy backdrop for the flavors to come together and mellow out
fresh citrus juice I especially LOVE yuzu but it’s difficult to source so you can get a similar flavor by combining two types of citrus, such as lemon and grapefruit
nutritional yeast flakes: this is a protein rich ingredient (available online here or in the health food section of your grocery store) that I love for its umami, almost cheese-like savory flavor; it also acts as a binder, giving the glaze a creamy consistency
evaporated cane sugar: I just like a tiny pinch of sugar to help the caramelization process; brown or white granulated sugar work for this
truffle oil: A little goes far; truffle oil adds a dimension of flavor that most people instantly detect as savory, almost mushroom-like; if you’d like to use truffle salt, you can use that in place of the salt in the recipe
avocado oil: it’s important to use a neutral oil that won’t increase the bitter flavor of the Brussels sprouts

How to Roast Brussels Sprouts

Make Ahead and Storage Tips

For the Brussels sprouts: Make ahead and refrigerate for up to 2 days. Store in a separate container from the glaze.

Reheat Instructions: Simply reheat in the oven at 400F for about 5 minutes. Toss with the glaze just before serving.

For the citrus-miso glaze: Make ahead and refrigerate up to 4 days. If separation occurs, whisk to emulsify then toss with the re-heated Brussels sprouts just before serving.

The Frayed Apron is committed to several rounds of recipe testing so that every recipe works for you!

Brussels sprouts – No notes, great recipe, interesting flavour combination. Everyone including my 1 yr old loved them.
Adam Rahman, Recipe Tester and Photographer

ROASTED BRUSSELS SPROUTS WITH CITRUS MISO GLAZE

DAIRY FREE, GLUTEN-FREE, VEGAN

I'm firmly in the camp that we underestimate the value of bitter greens. Take these Brussels sprouts. On their own, they're bitter and slightly spicy. When roasted? These become caramelized, less bitter, and pair spectacularly with this citrus-based sauce. You get umami, floral, and mustard flavors from this dish that leaves your taste buds wanting more.

Course Appetizer

Cuisine American

Keyword Brussels sprouts

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 138kcal

Author Chef Sara Furcini

Ingredients

Brussels Sprouts:

1 ½ pounds Brussels sprouts halved, stems removed
3 tablespoons avocado oil high-heat, neutral oil
¾ teaspoon Kosher salt or use truffle salt
Fresh ground black pepper 15 turns

Citrus Miso Glaze:

1 ½ teaspoons tamari
1 ½ teaspoons miso paste such as white, chickpea, or yellow
1 ½ teaspoons fresh citrus juice ideally yuzu or a combination of lemon and grapefruit
1 teaspoon nutritional yeast flakes
1 tiny pinch evaporated cane sugar
¼ teaspoon truffle oil*
1 tablespoon avocado oil neutral oil

Instructions

Roast. Preheat oven 400F. Toss Brussels sprouts, oil, salt, and pepper in a mixing bowl and lay out on a sheet tray, making sure not to crowd. Roast until golden brown and tender, stirring every 4 minutes.
Toss Brussels sprouts with the glaze. In a medium prep bowl, combine tamari, miso, yuzu, nutritional yeast, and sugar. Whisk while adding oil one drop at a time until emulsified. Toss roasted Brussels sprouts with the glaze and use tongs to serve.

Video

Notes

Truffle oil: You may replace the salt in this recipe with truffle salt (that’s salt sold with pieces of truffle in it) and omit the truffle oil.

Nutrition

Photography by Adam Rahman

Extra Fudgy Gluten-Free Brownies (Dairy Free)

Sara @ TheFrayedApron — Fri, 29 Mar 2024 21:26:00 +0000

These are my “extra” brownies because they’re loaded with chocolate galore. 275 grams of dark chocolate to be exact. Can you imagine?

Just look at that crinkly golden hued top. This may be the only indicator that these brownies are, in fact, made from gluten-free flour (which doesn’t brown the way wheat flour does when baked).

Let Chocolate Be Thy Cure

It’s. Been. A. Week.

If you’re here, maybe you’ve had A week, too. These undetectably gluten-free, dairy free and sugar conscious brownies are just the cure to whatever ails your spirit. They offer a dopamine hit straight to that part of your brain that signals pleasure and reward. Treat yo-self.

For the sugar detectives of the world, of course there’s sugar (and lots of it) but I did replace half of the normal refined sugar portion found in not-sugar-conscious brownies. You will love the brown sugar-esque taste of the coconut sugar in this recipe. It’s rich and will remind you of caramel.

Healthified Brownie Ingredients

Dark chocolate chips or chopped dark chocolate: Look for dark chocolate (any percentage will work) that also contains sugar; if you only use “baker’s chocolate” you will be using 100% chocolate and your brownies won’t be sweet enough
coconut oil, refined or unrefined; the primary fat in this brownie helps achieve a fudgy texture
eggs: you will use 2 large eggs, plus add an extra egg yolk for a rich flavor
pure vanilla extract or vanilla paste: this adds depth and dimension to chocolate desserts; I don’t recommend imitation vanilla even though it’s cheaper.
evaporated cane sugar: this is the more process sugar (it replaces granulated white sugar)
coconut sugar: a less refined sugar that has a rich flavor and is available in the baking aisle
gluten-free flour (tested brands that work in this recipe: Bob’s Red Mill GF 1:1 Baking Flour, Namaste 1:1 Flour blend, or sorghum flour)
flax meal (made from whole flax seeds): there are a lot of health benefits of flax. You can make your own flax meal by grinding whole brown or golden flax seeds in a spice grinder (aka a coffee grinder). Ground fresh flax seeds have a shelf life of about 3 weeks. This ingredient acts a bit like an egg and helps bind these brownies together.
Kosher or sea salt: a brownie without salt is a sad thing, indeed. Salt enhances the flavor of chocolate like no other ingredient can.
baking powder: the leavening agent; be sure your baking powder is fresh (within 1 year old)

Step-by-Step Brownie Recipe (plus some Tips)

Step 1: Preheat the oven and line the brownie pan.

Grab an 8 by 8-inch aluminum or glass pan and line it with parchment paper (hanging over for easy lifting).

Step 2: Melt chocolate and combine with oil.

Double Boiler Explained: If you’re unfamiliar, a double boiler is how you want to melt whole dark chocolate. You set a heat-proof bowl on top of a small pot (there’s about an inch of water in the pot). Set the heat to medium or bring to a simmer. Stir the chocolate with a spatula (holding the bowl with a kitchen towel to prevent burns). DO NOT let water get into your chocolate or it will seize.

Step 3: Beat egg mixture for 10 minutes.

Step 4: Make dry ingredient mixture.

Step 5: Combine chocolate mixture with egg mixture then add dry ingredient mixture. Also, add additional chopped chocolate.

Step 6: Spread batter then bake in prepared pan.

Tool Tip: Use an offset spatula (an angled spatula) to smooth the top of the brownie batter before baking for an even height.

Allow your brownies to cool. Since these are fudgy brownies, we need to wait (up to 1 hour) to fully allow the center to set properly.

You’ll be grateful you used parchment paper which makes for easy lifting. Simply lift and cut into squares on a cutting board. At this point, the brownies should be served at room temperature for the best experience in taste and texture.

Variations and Serving Ideas:

This is where you get to customize your favorite mix-ins, add-ons and presentations. While I recommend sampling the original recipe first, some great additions to try are:

Chopped walnuts (up to a quarter cup folded into the batter then baked)
A quarter teaspoon of instant espresso powder
Served with a dollop of whipped cream and Mexican cinnamon
Serve warm with vanilla ice cream and raspberry coulis
Topped before baking with flaked sea salt
Frosted with a buttercream, such as dulce de leche, peanut butter, coffee, cinnamon, chocolate, vanilla, or toasted marshmallow

If you’ve sampled these goodies, please let me know your exact gluten-free flour blend/brand. I’d love to feature your comment!

More Gluten-Free Recipes For You:

The Frayed Apron is transparent about keeping recipe notes and comments available. We want recipes that really work for everyone. From our recipe tester:

Brownies – Used Robin Hood gluten free flour, I made two batches, the first one sunk alot but it was under baked. The second one turned out beautifully, I cooked it about 8 minutes longer and it worked well. Tasted amazing.
Adam Rahman, recipe tester and food photographer

*In response to our tester’s feedback, we increased the cook-time from 30 minutes to 38 minutes. Please note oven performance can vary.

GLUTEN-FREE BROWNIES RECIPE

DAIRY FREE, GLUTEN-FREE, VEGETARIAN, NUT FREE

These modestly sweet brownies are fudgy and decadent, yet contain loads of wholesome ingredients for quality you can taste. Let me tell you about the premium ingredients: There's melted and chopped dark chocolate, high quality fats (egg yolk, coconut oil, and ground flax), even unrefined coconut sugar!

While you could mix these by hand, you should get out the stand mixer. Following the recommended mixing times and steps will ensure that these delicate brownies hold together and set properly.

Course Dessert

Cuisine American

Keyword brownies

Prep Time 15

Cook Time 30

Total Time 45

Servings brownies

Calories 621kcal

Author Chef Sara Furcini

Equipment

Ingredients

2 cups (200 grams) dark chocolate chips or chopped dark chocolate
1 cup (225 grams) coconut oil, refined or unrefined
2 large whole eggs
1 egg yolk
1 1/2 teaspoons pure vanilla extract or vanilla paste
¼ cup (43 grams) evaporated cane sugar
1 cup (182 grams) coconut sugar
1 cup approximately185 grams gluten-free flour (tested brands that work in this recipe: Bob’s Red Mill GF 1:1 Baking Flour, Namaste 1:1 Flour blend, or sorghum flour)
5 teaspoons (15 grams) flax meal (ground flax seeds)
1 teaspoon (5 grams) Kosher or sea salt
½ teaspoon (2 grams) baking powder
¾ cup (75 grams) dark chocolate chips or chopped dark chocolate

Instructions

Preheat the oven and line the brownie pan. Preheat the oven to 320F. Line an 8 by 8-inch pan with foil or parchment paper (hanging over for easy lifting) and spray with nonstick cooking spray.
Melt chocolate and combine with oil. Melt chocolate over a double boiler, once melted remove from heat with kitchen glove and add coconut oil. Mix well.
Beat egg mixture for 10 minutes. Combine eggs, yolk, vanilla, and sugar in a stand mixer fitted with a whisk attachment. Whip 5 minutes on speed 2. Scrape the bowl and mix 5 more minutes on speed 2 or until doubled in volume.
Make dry ingredient mixture. Sift gluten-free flour, flax meal, salt, and baking powder together. Set aside.
Combine chocolate mixture with egg mixture then add dry ingredient mixture. Also, add additional chopped chocolate. Switch stand mixer to the paddle attachment. Add melted chocolate to egg mixture and mix to combine. Add dry ingredient mixture. Mix until it just starts to come together. Add chopped chocolate and mix in.
Spread batter then bake in prepared pan. Spread brownie batter evenly in prepared pan using an offset spatula. Bake for 19 minutes, rotate and bake an additional 19 minutes (so 38 minutes total). Note: Toothpick should NOT come out clean because these brownies contain so much chocolate. Cool then cut into squares (cleaning your offset spatula between cuts will help you get cleaner lines).
Cover and store at room temperature for up to 3 days.

Video

Notes

Coconut oil: If your coconut oil is solid, melt it before measuring to get the correct volume. Since there is so much chocolate and vanilla in this recipe, you can use either refined or unrefined coconut oil without a detectable coconut taste.

Ingredient Tip: Buy flax seeds whole. You can make your own flax meal by grinding whole flax seeds (gold or brown flax seeds work) into a powder using a coffee grinder. Store ground flax in the refrigerator and use it within 2 weeks. Whole flax seeds are quite shelf stable and will last for years before going rancid.

Flavor Variations: Try espresso (add ¼ teaspoon espresso powder to the batter); add ¼ teaspoon ground cassia bark or “Mexican cinnamon”

Nutrition

Photography by Adam Rahman

Gluten-Free Mini Pizzas

Sara @ TheFrayedApron — Fri, 22 Mar 2024 21:44:07 +0000

These gluten-free mini pizzas are so good to me.

Ravenous toddlers and infants gobble them up *silently*. Newly gluten-free husbands insist they are as good (if not better than) the local gluten-free pizza restaurant.

Oh, and they must be easy to make because I have made them more than any other recipe this year.

How to Save $ with Bulk Buys

Do you shop at Costco? These days, pretty cost conscious and set about creating this recipe to save money and keep pizza Fridays. Turns out, you can buy and freeze two giant bags of shredded mozzarella from Costco. Costco also now stocks a very decent gluten-free flour blend by a brand called Namaste.

And in case you don’t already know, canned Marzano tomatoes with a sprinkle of Italian seasoning make the world’s BEST pizza sauce (dramatic, I know, but true). You can even find the toppings at Costco; we like the canned mushrooms, salami, and basil pesto.

At the risk of sounding bossy, stock these ingredients and you will always have a dinner back-up plan when you need one. Definitely convenient, tasty, and staggeringly cheaper than eating out.

Gluten-Free Pizza Crust with Yeast

Let’s talk about this crust: It’s mellow in flavor and tastes best when slightly on the crispy side. Basically, just follow the recipe and you’ll be in gluten-free pizza heaven. You’ll get zero complaints.

Let’s talk about yeast: I am recommending active dry yeast in this recipe which gets combined with lukewarm water and sugar; in other words, you have to activate it. While you don’t have to allow your crust time to rise, if you like tiny airy bubbles, you really should be patient and wait. I’m patient about 50% of the time, and I always prefer the crust best when I let it rise.

How to Make Mini Gluten-Free Pizzas – Step by Step Process

Gluten-Free Pizza Crust Ingredients:

extra virgin olive oil is one of the key ingredients for making pizza dough; for flavor and texture
coconut sugar or honey for the yeast. Feel free to substitute granulated white sugar if that’s what you have.
active dry yeast
gluten-free flour: You can use your own bread flour blend or use something like a cup-for-cup all-purpose blend. I like Namaste 1:1 Perfect Flour Blend but we also tested Robin Hood Gluten-Free Flour Blend and it worked well, too. If you try your own homemade blend, feel free to share in the community chat below.
xanthan gum optional but I like to leave it in because it makes the dough slightly more elastic and easier to spread; you can find xanthan gum (online) in the baking aisle and it’s one of those ingredients that has a long shelf life, so don’t worry about buying it in bulk if you plan on regularly baking gluten-free.
fennel seed: ground fennel seed is an optional spice that will remind you of the flavor of sausage. Feel free to leave it out, if you desire.
salt is for enhancing the flavor of the crust. I like sea salt and Kosher salt.
egg optional–makes for a softer pizza crust–note: I prefer a crispier crust and leave the egg out

Topping Ingredients:

Feel free to use whatever toppings you’d like. These are my favorites:

Canned san Marzano peeled tomatoes: I like to simply use my fingers to crush the large pieces of tomatoes as I’m topping the pizzas and then use a spoon to get the liquid sauce directly from the can. You won’t believe the flavor of this simple sauce!
Italian seasoning completes the flavor of the sauce (just a sprinkle per pizza).
Mozzarella cheese low moisture part-skim shredded: I like to do a thin layer from edge to edge.
Salami thin sliced such as Genoa, cut into small squares: I sometimes favor salami over pepperoni but feel free to use whatever you like.
mushroom slices can be fresh or canned; feel free to substitute black olives if you prefer!
Fresh basil leaves thinly sliced adds something fresh in flavor and color.
Red chile flakes for serving, if you don’t mind a little heat.

To activate your yeast, be sure to use warm water (below 110F). Bubbles are an indication that the yeast mixture is ready to use.

Whisk your gluten-free flour with the xanthan gum then combine with yeast mixture, salt, and olive oil to form a thick paste (pictured above).

Using the back of a spoon, you can smooth the batter to form flat, disks approximately 1/4-inch thick. Be sure to do this step on top of parchment paper so the pizzas hold together while they bake.

Technique Tip: Keep the toppings light. You don’t want to overload your pizzas because then the crust won’t get as crispy.

Variation Instructions and Inspiration

Deep dish style: You can line a cast iron skillet with parchment paper and spread the batter on the bottom and up the sides. Partially bake for 20 minutes, then add your toppings: sauce, cheese, etc. Bake another 20 minutes, then slice and serve your pizza pie. This recipe yields 1 deep-dish pizza.

Large size thin crust pizzas: You don’t have to make 3-inch miniature pizzas. You can spread your crust out as far as you like (this recipe yields two large thin crust pizzas) as long as you remember to do everything on top of parchment paper on a tray. It’s easier to transfer a tray with a large pizza into the oven than it is to try and move the pizza.

Toppings: thinly sliced ham, pineapple, jalapeno, barbecue sauce, barbecued pulled pork, sausage, peppers, onion, roasted garlic, artichoke hearts, banana peppers, parmesan, buffalo mozzarella, basil pesto, shredded Rotisserie chicken.

So what toppings have you tried? If you like a gluten-free flour, please share your favorite blends in the comments below. We’d love to hear from you!

The Frayed Apron is committed to making recipes that work for you! Every recipe is tested and perfected on this site:

Gluten free mini pizzas – Recipe worked pretty much exactly as you described it would. I used Robin Hood gluten free flour, no egg, and for the sauce I lightly crushed the San Marzano with a potato masher in the can.
Adam Rahman, Recipe Tester and Photographer

GLUTEN-FREE MINI PIZZAS

If you don’t already know, gluten-free pizza “dough” has a spreadable consistency (think: batter) and is unlike wheat pizza dough in that regard. What I LOVE about this recipe is that it requires yeast, so it will remind you of regular pizza dough. For best results, I recommend a few fundamentals: keep the crust ultra thin, top sparsely, and cook until nice and crisp–all on top of parchment paper!

Course Main Course

Cuisine American

Keyword gluten free, pizza

Prep Time 15

Cook Time 30

Resting Time 45

Total Time 1 30

Servings mini pizzas (about 3-inches wide)

Calories 151kcal

Author Chef Sara Furcini

Ingredients

2 tablespoons extra virgin olive oil for greasing sheet trays
1 teaspoon coconut sugar or honey
1 cup lukewarm water 105F
2 ¼ teaspoons (1 packet) active dry yeast
1 ½ cups gluten-free flour favorite brand: Namaste 1:1 Perfect Flour Blend
1 ½ teaspoons xanthan gum optional but I like to leave it in because it makes the dough slightly more elastic and easier to spread
1 teaspoon fennel seed optional
½ teaspoon salt
*1 egg optional–makes for a softer pizza crust–note: I prefer a crispier crust and leave the egg out
3 tablespoons olive oil divided
Toppings:
Canned san Marzano peeled tomatoes
Italian seasoning
Mozzarella cheese low moisture part-skim shredded
Salami thin sliced such as Genoa, cut into small squares
1 can mushroom slices drained
Fresh basil leaves thinly sliced
Red chile flakes for serving

Instructions

Lightly coat 2 half-sheet trays with olive oil and line with parchment paper*.
In a small bowl, dissolve the sweetener of choice in water and add yeast. Wait until you see bubbles, about 5 to 10 minutes.
In a separate bowl, whisk together gluten-free flour, xanthan gum, fennel, and salt. Combine flour mixture with bubbly yeast mixture. Stir briefly to combine. Add egg (if using) along with 1 tablespoon of oil. Stir to form a thick, creamy paste.
Spoon batter onto cookie sheet lined with parchment paper to form 6, 3-inch pizzas: With circular motion, spread each circle out with back of spoon to about 3 inches in diameter. Thinner cooks better so get that crust as thin as you can.
Cover with inverted baking pan and let rise 40-45 minutes. Note: You can skip this step and cook right away but I think the flavor and texture of the dough is lighter, airier, crisper, and more flavorful if you wait.
Preheat oven to 375° F.
Top each mini pizza with a thin layer of tomato sauce from the can (as in the sauce and any whole tomatoes that you sort of smash or tear up real small), a pinch of Italian seasoning, mozzarella cheese spread all the way to the outer edges (I love the way it crisps on the outside), salami, and mushroom slices.
Dribble remaining oil over each mini pizza.
Bake for 25 to 30 minutes or until slightly browned. Best served warm with fresh basil and red chile flakes.

Video

Notes

Note: With gluten-free pizzas, it’s necessary to spread the batter using the back of a spoon. You really need to do this on top of parchment paper or the dough will stick and be difficult to remove.

Testing Note: If you would like to cook the pizza on the parchment paper directly on the oven’s rack, so no sheet tray, you can. I recommend sliding the parchment using a pizza peel or cutting board onto the rack. When opting to do this, I typically do one larger pizza at a time on parchment paper because otherwise the toppings tend to fall off.

Nutrition

Photography by Adam Rahman

How to Cook Wild Rice

Sara @ TheFrayedApron — Tue, 23 Jan 2024 00:07:39 +0000

Wild rice! It’s chewy, toothsome, and slightly sweet. It’s one of my favorite starches. At least, it is now that I know how to cook it properly.

This recipe is part of my cooking Basics series, a collection of recipes that are all about how to cook basic, everyday things.

My dad notoriously undercooked wild rice throughout my childhood. It was always a task to eat it, and I didn’t learn how to cook it until I went to culinary school.

Turns out, you want to cook wild rice like pasta. That is to say, in salted boiling water. You also want to look for the grains to sort of burst open. Trust me, it makes all the difference.

Wild rice fetches a premium price because it can involve being harvested by canoe as it grows in water like a grass; making it difficult to cultivate.

How Much Water to Use When Cooking Wild Rice

Unlike regular rice which involves precise measurements, wild rice is less finicky because the outer shell prevents it from turning mushy. You don’t have to be as precious about the ratios of water to wild rice. Just be sure the rice has plenty of room to cook. In other words, you can’t have too much water when cooking wild rice (but you could have too little).

How to Tell Wild Rice Is Done

Simply dump it into a pot of boiling water and cook until you see the grains burst open. You do want to remove the rice as soon as this happens. It is possible to over-do it with the cooking. As a rule of thumb, wild rice takes anywhere from 35 to 55 minutes, depending on the brand. Just begin checking every 20 minutes or so.

Best Way to Serve Wild Rice

Once strained, the wild rice will have the best texture if you allow it to steam and fluff it with a fork.

You can serve wild rice like a salad with a shallot vinaigrette and some dried cranberries or with a hearty wild mushroom sauce like my mushroom stroganoff. It’s lovely as a side to some broiled salmon and those pan drippings can double as a sauce for the rice, too.

Hope you enjoyed this basic cooking method. Now, grab your apron and let’s go!

How to Cook Wild Rice

You want to treat wild rice less like rice and more like pasta.

Course Main Course, Side Dish

Cuisine American

Keyword wild rice

Cook Time 10

Total Time 10

Servings people

Calories 158kcal

Author Chef Sara Furcini

Ingredients

1/2 teaspoon sea salt
2 cups wild rice
1 tablespoon olive oil or butter

Instructions

Boil. Bring a large pot of water to a boil over high heat. Add the salt and the wild rice. Stir every so often to ensure the rice cooks evenly. Note: You can check the bag for approximate cook time. Typically 35 to 55 minutes.
Strain and serve. When you see the grains visibly split open, immediately strain using a fine mesh strainer. Transfer to a large serving bowl and toss with some olive oil or butter to fluff and allow steam to escape. Serve hot or at room temperature.

Nutrition

Beer Braised Mussels with Spicy Salami and Sun-Dried Tomato

Sara @ TheFrayedApron — Mon, 08 Jan 2024 01:24:46 +0000

Mussels are memorable and customizable. Lightning fast to make. Simple. Bread was made to be dunked in flavorful, rich mussel broth.

Here’s your casual-fancy mussel manifesto: black mussels + hard salami + sun-dried tomato + beer

Got it? Good. Now, get your charred bread ready because things are about to get sopping delicious in about 20 minutes.

Watch How to Braise Mussels in Beer

You can see how much liquid comes off of the mussels when you cover them.

Black Mussels in Beer Broth

Black mussels are more tender than green mussels and we love them because they are a sustainable seafood. I’m a huge fan of white wine sauce with mussels but alas, I am a beer drinker so am far more likely to have beer, you know, lying around. If you’ve never tried beer with mussels, you are missing out!

HOW-TO CLEAN MUSSELS

Ingredient Notes

olive oil: you need a little fat for sweating the onion; butter would also be fabulous
onion: white or yellow onion is best (medium = 1/2 cup chopped)
sun-dried tomatoes: if super hard, you can soften them with a tablespoon of boiling water then chop; you could substitute 1 tablespoon tomato paste (but try to get the tomatoes if you can)
Soppressata is a kind of dry cured salami that can have a sweet, salty, or spicy flavor and contains seasonings like garlic and fennel seed. It’s available where deli meats are sold.
black mussels: 1 pound per person if an appetizer or 2 pounds per person for a meal; must be fresh
beer: Amberbock (dark lager) or shiner bock to keep it somewhat light while still getting caramelly/nutty slightly hoppy flavors
parsley: something green as a garnish gives the broth fresh flavor
bread: can be toasted with butter as a crostini but I love a nice charred bread best

Braising Mussels Recipe Rundown

Step 1 – Saute the onion, sun-dried tomato and soppressata.

Put the olive oil in a large pot that can later be covered, and turn the heat to medium. Combine the onion, sun-dried tomato and soppressata. Stir occasionally to cook evenly and to release the flavors, about 5 minutes or until the onion is soft and somewhat translucent.

Step 2 – Toss and serve.

Put the cleaned mussels in the pot; cover and cook, shaking the pot occasionally, until mussels open, about 10 minutes. If they have not generated enough broth for you, add the beer/wine and cook, uncovered, another 2 minutes to cook off the alcohol. Sprinkle with parsley, and serve with grilled crusty bread.

Mussel FAQs

Mussel doesn’t open when cooked? Many professional cooks will tell you to discard mussels that don’t open, but not so fast. It’s possible that some shells were pushed closed during cooking or that the mussel didn’t relax and if that’s the case, you can still serve them. Before discarding, compare the smell, color, and texture of the closed mussels to the open ones.

Live versus chilled versus frozen – What’s the difference?

Live mussels are still breathing when sold and will live for up to 4 days if handled correctly. Chilled mussels can be used if you trust the supply chain and if they pass a sensory test. Frozen mussels are partially cooked so will need less time to cook than fresh, raw mussels. If you want to use mussels that are frozen in the whole shell, you can use them at a 1:1 ratio. If the frozen mussels contain a half-shell, then you will only need 2 pounds in this recipe.

Live mussels – should I remove the beard?

You don’t have to but you should. The beard is where the mussel attaches to rocks so it can be tough, visually unappealing, and impart residue in the broth.

Shellfish/seafood allergy – am I allergic to mussels, too?

A mussel is a type of shellfish called a bivalve, which is a mollusk and is different from a crustacean (shrimp, lobster, and crab). A lot of people believe they are allergic to all shellfish, but in fact they can be allergic to either both or only one of these types of shellfish.

Seasonality and mussels

Just like with plants, you can apply a seasonal framework to seafood. Mussels will fill more of their shell and be at their best during the cold winter months.

More Fresh Seafood Recipes For You:

BLACK MUSSELS WITH SUN-DRIED TOMATO AND SPICY SALAMI

The rich flavors of sun-dried tomato, soppressata, and beer form the base for these brothy mussels. I like to serve with charred bread for a rustic, romantic flare.

Course Appetizer, Main Course

Cuisine American

Keyword mussels

Prep Time 5

Cook Time 15

Total Time 20

Servings people

Calories 325kcal

Author Chef Sara Furcini

Ingredients

2 tablespoons olive oil
1 medium white/yellow onion chopped
¼ cup sun-dried tomatoes sliced small, then roughly chopped
¼ cup spicy soppressata a kind of sweet and spicy dry-cured salami, chopped
4 pounds black mussels rinsed and debearded
¼ cup beer dry white wine as substitute
Chopped parsley for garnish
Grilled bread for serving

Instructions

Saute the onion, sun-dried tomato and soppressata. Put the olive oil in a large pot that can later be covered, and turn the heat to medium. Combine the onion, sun-dried tomato and soppressata. Stir occasionally to cook evenly and to release the flavors, about 5 minutes or until the onion is soft and somewhat translucent.
Toss and serve. Put the cleaned mussels in the pot; cover and cook, shaking the pot occasionally, until mussels open, about 10 minutes. If they have not generated enough broth for you, add the beer/wine and cook, uncovered, another 2 minutes to cook off the alcohol. Sprinkle with parsley, and serve with grilled crusty bread.

Video

Notes

Cleaning: Rinse and scrub the mussels under cool running water. Remove any “beards” by pulling the fiber down toward the hinge end. (I keep a clean pair of needle-nose pliers around for this.) Discard the beards and any open mussels that do not close within 30 seconds after a hard tap.

Nutrition

Photography by Adam Rahman

Vanilla Crème Brulee with Lemon

Sara @ TheFrayedApron — Mon, 08 Jan 2024 00:37:29 +0000

There’s nothing wrong with classic vanilla crème brûlée but sometimes you want something a tad brighter–even just a drop of lemon makes vanilla spectacularly more interesting. That’s what this crème brulee recipe is all about. Dynamism!

Tap. Tap. Crunch. Eye-brow raise. That is the scene I want to paint you. You simply can’t help be surprised by the subtle, yet striking, lemon flavor that sort of hits you a moment after the vanilla. It’s really pleasant, and I highly recommend you experience it for yourself.

P.S. We really love lemons around here (and vanilla). There’s also this creamy, very lemony ice cream. These creamy lemon possets (like crème brulee minus the crunch), and meyer lemon bars.

Vanilla Crème with Lemon Brulee Recipe

Brûlée: to burn.

What are we burning today? Why, lemon infused sugar, of course!

If you infuse the sugar topping with fresh lemon peel, what you get is this amazing crackly, lemon-marshmallowy top layer. It’s an unexpected twist to the traditional crème brulee experience.

Basically, the oils from the lemon peel seep into the sugar adding plenty of gorgeous lemon essence. You just use the sugar and discard the peel (which is bitter and overpowering when burned).

Grab your apron and let’s celebrate lemon season crème brulee style!

Top Tips for Making Lemony Crème Brulee at Home

Broiler Method: Usually the problem with making creme brulee at home is how to create a thin enough crunch on top of the creme. Many recipes require the use of a small culinary propane torch. While fun, it’s not an everyday appliance, whereas most people have a broiler setting in their oven.

Use less sugar: My best tip is to use only a teaspoon of sugar per ramekin. More sugar makes it much too hard to tap-tap-break with a spoon.

High fat cream and chill: Vanilla crème brulee is such an exquisitely rich and elegant dessert but if you don’t use high fat cream and chill long enough, it can be soupy instead of creamy. If you are looking for a slightly lighter version, you can replace up to 1 cup with half and half (just be sure to use 1 cup heavy cream).

Infusing sugar takes time: While your custard is chilling, make your sugar+lemon zest and set to the side so it gets good and lemony. It’s normal for the sugar to appear wet and clump together (that’s how you know it’s working).

WATER BATH EXPLAINED

A water bath is where you fill halfway up the sides of the ramekin. This technique allows the custard to cook slowly and evenly when transferred to the oven.

6-Ingredients = One Heck of a Crème Brulee

It’s really amazing how few ingredients you need to make a remarkably good crème brulee. You will need:

heavy cream: provides the right balance of fat and ensures the texture will thicken and set as it chills
vanilla: use a good quality vanilla extract or a vanilla bean for the purest flavor
salt: just a pinch of sea salt will really enhance the flavors
egg yolks: for a rich and flavorful custard
granulated sugar: gives the custard a sweet flavor and is used for the topping
lemon: we are only using the outside rind/zest to flavor the sugar that gets caramelized

Let’s Look at the Steps

As you can see, I am using a split vanilla bean to infuse the custard mixture, but you could just as easily use vanilla extract.

Step 1- Make Custard Mixture.

beat the eggs and sugar

combine the cream vanilla and salt

fully mixed custard mixture

temper the eggs

Step 2 – Bake. Chill. Make Lemon Sugar.

bake in water bath

chill

infuse sugar with large piece lemon zest

Step 3 – Serve.

thin layer of lemon infused sugar over chilled crème brulee

creme brulee torched under broiler

Notice how the broiler method can leave the topping a bit rustic looking? I love this effect and think it makes this crème brulee really unique. The bits of sugar that are a bit moist get extra charred, which imparts even more campfire marshmallowy goodness.

Lemon crème brulee in Lemon

While I love especially shallow ramekins for crème brulee (you get more crunchy topping to filling), you could try setting a hollowed out lemon cut lengthwise on top of a ramekin and filling the lemon peel with the crème brulee. Not only is it eye-catching, it tells you what flavors you are about to taste. Due to moisture, you should serve this right away because it will cause your dessert to sweat.

Storing and preserving homemade lemon sugar

Your leftover lemon sugar will last for many months stored in a sealed bag or container (if it makes it that far). You could totally use the lemon sugar inside the custard portion of this recipe! Another idea is to use it to further enhance homemade lemonade.

CITRUS VARIATIONS (YUZU, GRAPEFRUIT, ORANGE)

Since we are using the zest to infuse the sugar, you could try any citrus. I don’t add the zest to the crème because I like the smoothness of vanilla, but you could add the zest finely grated if you want a more intense citrus flavor.

FAQs

Can you freeze crème brulee?

No. For the best texture, I recommend refrigerating crème brulee and enjoying fresh.

How to store crème brulee?

Wrap the custard tightly with plastic wrap and refrigerate for up to 4 days. When ready to serve, unwrap then add the sugar and broil immediately. Serve bruleed custard right away.

Can creme brulee be made ahead?

You can make it ahead up to the custard stage just be sure to wait until the last moment to torch or broil the sugar-topping for the right amount of crunch.

More Citrus Desserts for You

How to Make a Lemon Posset Dessert
Lemon Custard Ice Cream
Fresh Lemon Cookies with Lemon Cranberry Glaze
Meyer Lemon Bars
Angel Food Cake with Orange-Vanilla Glaze (you can swap lemon for orange if you like)

VANILLA CREME WITH LEMON BRULEE

If you love classic crème brulee, you might be surprised how much you love this lemon version. You taste so much of the vanilla but get just a lovely lemon crunch from the topping. Simply marvelous!

Course Dessert

Cuisine American

Keyword custard

Prep Time 5

Cook Time 38

Chill Time: 4

Total Time 4 43

Servings ramekins

Calories 584kcal

Author Chef Sara Furcini

Ingredients

2 cups heavy cream
1 vanilla bean split lengthwise, or 1 teaspoon vanilla extract
1 pinch salt
5 egg yolks
½ cup granulated sugar plus ¼ cup for lemon-sugar topping
1 lemon

Instructions

Make custard mixture. Preheat oven to 325F. In a saucepan over low heat, combine cream, vanilla bean and salt. Cook just until hot (do not simmer/boil). Let sit for a few minutes then discard vanilla bean (add vanilla extract now, if using). In a bowl, beat yolks and sugar together for 1 minute. Stir about a quarter of the vanilla mixture into this mixture, then pour sugar-egg mixture into cream and stir.
Bake, chill and make lemon sugar. Place four 6-ounce ramekins in a baking dish then divide custard mixture into each cup; open the oven door and set the baking dish with ramekins on top then pour boiling hot water halfway up the sides to create a water bath. Transfer carefully to the oven and bake for 30 to 40 minutes, or until the center is barely set. Cool completely. Refrigerate for several hours and up to a couple days. Use a peeler to remove one big strip of lemon peel. In a small bowl or ramekin, combine the lemon peel strip with ¼ cup sugar. Stir to distribute the sugar around the lemon peel. Set aside to infuse.
Serve. When ready to serve, use the back of a spoon to break up any clumps of sugar then top each custard with an evenly distributed teaspoon of lemon sugar. It’s important to form a thin layer so it can easily be cracked by a light tap of a spoon. Place ramekins in a broiler 2 to 3 inches from heat source. Turn on broiler. Cook until sugar melts and browns or even blackens a bit, about 5 minutes. Serve within 2 hours.

Video

Nutrition

Photography by Adam Rahman

Spice Rubbed Oven Baked Brisket

Sara @ TheFrayedApron — Sun, 07 Jan 2024 22:29:32 +0000

Brisket cooked in the oven until tender and juicy with a smoky crust! The trick with brisket is cooking slow until an internal temp reaches 175 degrees. Sliced brisket can be served with drippings and a side of potatoes that you slow-roast underneath the brisket.

This spice rubbed oven baked brisket is perfect for chilly days!

I love a smoked brisket but it’s way simpler to throw one in the oven, especially when you skip the foil mess and use a Dutch oven. You can make-ahead, cook, and store all in the same pot. Ba-da-bing bada boom…

Let’s talk about brisket fears. You have them. I have them. We all have them.

First up, how do you cook beef that’s this lean without it drying out? Simple. You cook it covered and monitor it by temperature. Not only can you cook an incredible brisket in the oven, it will be as juicy and tender as anything.

Second, what if you only want to cook a half brisket? Brisket can be cut in half and frozen. With this recipe, it’s easy to cook whatever size brisket you have because it’s really about two things: low oven temperature and internal temperature.

Leftover brisket keeps well and makes for a magnificent sandwich with some bbq sauce.

How to Make Spice Rubbed Brisket in the Oven (VIDEO)

You can see that the brisket in this video has a fat layer trimmed to 1/4-inch.

Trim excess fat to 1/4-inch

Spice Rub Ingredients

Beef can handle a lot of bold spices. At a minimum, it needs salt, heat, and smoke (maybe a touch of sweet). Therefore, my spice blend is simply:

Kosher salt: you can easily see where the salt lands on the beef for even coverage
black pepper: you can use ground flakes or freshly ground
smoked paprika: adds a touch of sweet, smoky flavor, and a bit of heat; chili powder is a good substitute
dry mustard: intensifies the flavors without imparting any mustard flavor

The list may seem overly short, but it works because the brisket fat caramelizes the flavors in a way that makes a big impact.

Temp For Brisket

You want to target a temperature of 175 degrees in the thickest part of the brisket. Think of this temperature as an indicator that the brisket muscles have had enough time to relax. If you pull your brisket too soon, your meat will be tough. If you pull your brisket too late, you get dry beef.

Sliced Brisket

How you slice a brisket can greatly affect how tender and juicy it feels in your mouth. Consider these 3 tips when slicing your masterpiece:

Thick not thin. You can slice brisket on the bias or straight up and down. The key is to keep the slices nice and thick (as in 1/4-inch) so that the meat holds some juices.
Let it rest. Before slicing, be sure to fully rest cooked brisket for 30-minutes.
Locate the grain. Slice against the grain.

MAKE IT A MEAL

When you cook brisket in the oven, you have an opportunity to cook a side dish at the same time. I love baby potatoes because they don’t require any prep and they won’t overcook. They catch a lot of the drippings from the brisket that you’d never want to waste.

Baby Potatoes Side: Halfway through cooking, you can dump a bag of waxy baby potatoes in the Dutch oven and set the Brisket on top. You won’t believe how flavorful brisket basted potatoes are! Add a sprig of fresh oregano on top for even more flavor.

Step-by-Step Instructions and Cooking Tips

Step 1: Make the dry spice rub then smear all over the brisket.

Make-Ahead Tip: After applying the dry rub, you can store the brisket in the refrigerator (in a Dutch oven with lid or wrapped in foil) for up to 2 days.

Step 2: Cook low and slow in the oven, turning halfway through with tongs for approximately 3 hours (1 hour per pound) or until your thermometer inserted into the thickest part of the brisket reads 175°F.

Technique Tip: Turning your brisket will baste it in it’s own juices and give you a nice caramelized outer crust.

Note: After about 2 ½ hours in the oven, you should see caramelization (brown color) but if you desire more color, you can remove the lid during the last 30 minutes of cooking.

Step 3: Rest and slice brisket on the bias into 1/4 -inch thick slices. Serve with the cooking juices for dipping.

Oven Baked Brisket FAQs

How to make a fall apart brisket in the oven?

To get a fall apart texture, you actually want to cook the brisket past the recommended time for slicing. So, instead of 175°F, you’d be cooking the brisket to an internal temperature of 225°F.

How to reheat brisket in oven?

Cut your brisket down into portion size pieces and heat in the oven just until warmed through, so 450°F for about 5 to 10 minutes, depending on thickness.

What temperature for brisket?

Brisket is done when it reaches an internal temperature of 175°F because it will be tender when sliced. If you continue to cook the brisket to 225°F that texture will be far more fall-apart tender.

You should keep a constant low temperature when cooking brisket. For example, your oven or smoker should be set within the range of 175°F to 300°F–whatever temperature you choose, be sure to keep that heat as constant as possible (so try not to let that temperature swing too much or you run the risk of drying out the meat).

What to Serve with Brisket

Since brisket is quite flavorful and heavy, I’d recommend something light:

Collard Greens
Thinly sliced kale tossed with Essential Lemon Garlic Sauce
Garlicky Green Bean Salad
Minty Melon Cucumber Salad

SPICE RUBBED OVEN BAKED BRISKET

This is a temperature driven recipe for how to cook a brisket in the oven and have it turn out juicy AND tender. This means it’s easy to scale the brisket according to the size/weight you’d like to cook. While you can plan on about 1 hour per pound cook time, this is only a guide. I like to use an oval-shaped Dutch oven (great for roasts) but you can also wrap your brisket tightly in foil and cook it on a baking sheet, too.

Course Main Course

Cuisine American

Keyword brisket

Prep Time 5

Cook Time 2 30

Resting Time 30

Total Time 3 5

Servings people

Calories 358kcal

Author Chef Sara Furcini

Ingredients

3 pounds brisket fat trimmed to ¼-inch thick
2 teaspoons Kosher salt
2 teaspoons black pepper
1 tablespoon smoked paprika
1 teaspoon dry mustard

Instructions

Make the dry spice rub. Preheat the oven to 300°F. Set the trimmed brisket in a Dutch oven. In a small bowl, combine the dry ingredients: salt, pepper, smoked paprika, and dry mustard. Mix then rub all over the brisket.
Cook low and slow in the oven. Transfer the Dutch oven (lid on) into the oven. Cook, turning halfway through with tongs for approximately 3 hours (1 hour per pound) or until your thermometer inserted into the thickest part of the brisket reads 175°F. After about 2 ½ hours in the oven, you should see caramelization (brown color) but if you desire more color, you can remove the lid during the last 30 minutes of cooking.
Rest and slice brisket. Allow the brisket to cool for at least 30 minutes. Then move to a cutting board and cut on the bias into 1/4 -inch thick slices. Serve with the cooking juices for dipping.

Video

Nutrition

Photography by Adam Rahman

Unbelievably Juicy Meatloaf with Brown Sugar Tomato Glaze

Sara @ TheFrayedApron — Sun, 07 Jan 2024 20:26:19 +0000

Unbelievably tender, juicy meatloaf made with organic beef. This recipe features Italian seasoned ground beef with a sweet and tangy (no ketchup) glaze. This supper centerpiece needs little more than basic mashed potatoes or a side of sautéed green beans.

What is it with meatloaf that makes it so controversial?

Maybe it’s that it’s trickier than it seems. Depending on the exact preparation, it can either be tough and lackluster or incredibly juice-filled and brilliant.

Whatever your tales of meatloaves past, we’re going to cover all our bases today because a moist meatloaf is actually dang good eating!

Say goodbye to dry meatloaf.

Let me let you in on a little secret: Ground beef cooked with finely chopped onion, tiny breadcrumbs, and eggs produces an irresistibly tender and juicy-as-all-get-out meatloaf. Since meatloaf is super savory, you want the glaze to be boldly sweet and tangy for contrast. Timing the glaze is how you target that sticky-wet consistency that helps it cling to the meatloaf when you slice it.

My take on meatloaf is that it isn’t just a hungry-man’s supper. If you slop it on a plate, a toddler won’t discriminate but it can be plated romantically for an anniversary dinner. What do you think?

PERKS OF MAKING MEATLOAF FROM SCRATCH

One Pot. Everything cooks in one meatloaf pan for fewer dishes to wash and more time to spend with your loved ones.
Nostalgia with ease. Dinner for days will be waiting after mixing in a bowl, dumping in the meatloaf pan and baking.
A classic sticky glaze with a kick: Plain ketchup is for cafeterias. This meatloaf glaze boasts richer flavors (brown sugar, tomato paste, vinegar) and a touch of heat from smoked paprika
Juicy and tender: I’ll walk you through how to mix lightly, repurpose pan juices, and rest your meatloaf for successful succulent meatloaf.
Temperature guidelines: If you know what temperature to target, there’s no risk of your meatloaf getting over- or under-cooked (plus, you can adapt to your meatloaf pan).

Favorite Thermometers

I highly recommend a good instant read thermometer. This thermopen is really beloved for it’s accuracy, and I love it!

Meatloaf Ingredient Tips and Substitutions

Ground beef: avoid super lean meats which tend to dry out. Stick with 85% lean or 90% lean ground beef. Ground pork will work but produces a less savory meatloaf.
onion: preferably a yellow or white onion. Must chop finely so onion cooks through and meatloaf holds its shape. Note: 1/2 cup diced onion = 1 medium onion (may use 1/2 of a large onion)
eggs: 2 large eggs is equivalent to 1/2 cup liquid and ensures a tender loaf that holds its shape
garlic cloves: 3 cloves = roughly 3 teaspoons minced garlic
tomato paste: replaces ketchup in this recipe; gochujang chili sauce is a spicy, sweet swap
fresh parsley: flat leaf or curly (must be minced), carrot tops are a good substitute
breadcrumbs: ideal for a tender meatloaf. Panko, finely ground pulverized day-old bread, or finely ground Ritz crackers all work.
milk: preferably any dairy milk
salt: you can’t have a tasty meatloaf without salt! Sea salt or Kosher salt are best for cooking.
Italian seasoning or a blend of dried oregano, thyme, and basil
black pepper: freshly ground peppercorns provide spice and flavor
smoked paprika: provides a smoky flavor that’s a tad spicy

Meatloaf Glaze Ingredients

Perfectly balanced sweet and tangy flavors made with wholesome ingredients. Baking caramelizes all the flavors during the last 15 minutes of cooking.

tomato paste
vinegar: an acidic ingredient contrasts the savory beef and makes the flavors dynamic. Umeboshi vinegar is a Japanese plum vinegar with a sweet, sour, salty profile. It’s my favorite vinegar but if you can’t find it, just use red wine vinegar or any vinegar you have on hand.
brown sugar (light or dark): coconut sugar or palm sugar may be substituted 1:1
garlic powder: a very finely minced garlic clove works, too
smoked paprika: adds just a bit of heat and smoky flavor (omit if you like)
salt: ensures a flavorful glaze

MEATLOAF PRO TIPS

As you become familiar with making meatloaf from scratch, you won’t even need a recipe. Here are a few best practices to keep in mind.

Use a light hand. Over-mixing will result in a tough/dense meatloaf. Stir just to combine and press gently into the pan.
Line your loaf pan. Parchment paper overhanging the edges makes it possible to remove the loaf (simply lift up) and set on a cutting board for easy slicing.
Reserve juices. You can use the juices in the pan to maximize juiciness just before serving. Simply drizzle over the meatloaf, veggies, or mashed potatoes!
Let it rest. Hot meatloaf should cool for at least 10 minutes before cutting into it to allow those surface juices to get reabsorbed into the center of the meatloaf.
Time that glaze. You want to partially cook the meatloaf, then glaze. That way, the glaze caramelizes and thickens just so.

About the Recipe (VISUALIZE THE STEPS)

Serves: 8 (at 1 slice per person) / Prep Time: 10 minutes / Cook Time: 55 minutes

Meatloaf Pan: You will need a 9″x5″ loaf pan (line with parchment paper for removing easily)

Step 1: Mix and assemble meatloaf in 9”x5” loaf pan.

Line loaf pan with parchment paper. Preheat oven to 375F. In a large bowl, combine all the meatloaf ingredients. Mix well with a wooden spoon just until combined. Pour into the prepared loaf pan. Press gently to smooth the top. Bake for 40 minutes.

Step 2: Mix glaze and spread over meatloaf then return to the oven.

In a small bowl, combine all of the glaze ingredients. Stir with a spoon until smooth. Pour over top of the baked meatloaf then return to the oven for an additional 15 to 20 minutes or until the internal temperature is 160F in the center. Rest for 10 minutes before slicing. Serve hot.

Leftover Meatloaf Ideas

Sandwiches: My dad introduced me to this (just sandwich meat between tender bread with mayo!)
Make Spaghetti Bolognese (just crumble meat into the sauce)
Sloppy joes: Simmer in a skillet with a second batch of the meatloaf glaze

FAQ

How long to cook meatloaf at 375?

How long you cook the meatloaf depends on the size of your pan. For a 9”x5” pan, cook uncovered for 40 minutes at 375F. Glaze then cook an additional 15-20 minutes or until the center registers 160F. As a general rule, a smaller loaf pan will require a longer cooking time and a larger vessel will cut down on the cooking time.

Can I make juicy meatloaf without breadcrumbs?

You can. The egg, onion, and pan size help keep this meatloaf moist. You can remove the milk and breadcrumbs entirely or you can replace the breadcrumbs 1:1 with gluten-free breadcrumbs.

Can I bake meatloaf on a baking sheet?

You can but the meatloaf will have more caramelized, crispy outer edges. You might want to try using foil to protect the shape of the meatloaf and lock in more juices. Since baking time will vary, use a thermometer inserted into the center of the meatloaf to determine doneness.

How do I store meatloaf?

You can store cooked meatloaf in the pan it was baked in. Allow the hot pan to cool for 20 minutes, then cover tightly with plastic wrap and refrigerate. Rewarm sliced meatloaf in the microwave or oven and consume within 3 to 4 days.

Can meatloaf be frozen?

Meatloaf can actually be frozen in its raw (uncooked) state or after it’s been fully cooked and will last for up to 6 months. Since the texture of meatloaf is truly best when it only gets cooked once, I recommend freezing raw if you can. For the most even cooking, I recommend transferring to the refrigerator a day or two out to defrost then cooking until the internal temperature reaches 160 degrees which is considered the safe temperature for ground beef. If you want to learn more, I like this resource.

Can I make meatloaf with 1 pound of ground beef?

Yes. You can use the recipe card “servings” slider. For 1 pound ground beef, reduce the servings to “4”. Place some vegetables (like diced potatoes) in one half of the loaf pan and put your meat mixture in the other half. That way, your meatloaf will still have a nice tall height and you can use the vegetables to form a kind of wall (plus, bonus: easy side dish).

MORE EASY DINNER RECIPES FOR YOU AND YOURS:

MEATLOAF WITH BROWN SUGAR TOMATO GLAZE

This is my mission: juicy basic meatloaf that your ma will approve of with a tangy, sweet glaze made from traditional tomato and brown sugar. And for a lil somethin’ somethin’–smoked paprika.

Course Main Course

Cuisine American

Keyword beef, meatloaf

Prep Time 10

Cook Time 55

Total Time 1 5

Servings slices

Calories 385kcal

Author Chef Sara Furcini

Equipment

1 9-inch by 5-inch loaf pan

Ingredients

Meatloaf Ingredients:

2 pounds organic ground beef 85% lean
1 medium yellow/white onion finely chopped*
2 large eggs
3 garlic cloves minced
3 tablespoons tomato paste
2 tablespoons fresh parsley minced
¾ cup finely ground breadcrumbs (such as panko) this will make your meatloaf tender
⅓ cup milk any kind
1 ½ teaspoons salt
1 ½ teaspoons Italian seasoning a blend of oregano, thyme, basil
¼ teaspoon freshly ground black pepper
½ teaspoon smoked paprika

Meatloaf Glaze Ingredients:

¾ cup tomato paste
2 teaspoons white vinegar or umeboshi vinegar*
3 tablespoons brown sugar light or dark
1 teaspoon garlic powder
½ teaspoon smoked paprika
¼ teaspoon salt

Instructions

Mix and assemble meatloaf in 9”x5” loaf pan. Line loaf pan with parchment paper. Preheat oven to 375F. In a large bowl, combine all the meatloaf ingredients. Mix well with a wooden spoon just until combined. Pour into the prepared loaf pan. Press gently to smooth the top. Bake for 40 minutes.
Mix glaze and spread over meatloaf then return to the oven. In a small bowl, combine all of the glaze ingredients. Stir with a spoon until smooth. Pour over top of the baked meatloaf then return to the oven for an additional 15 to 20 minutes or until the internal temperature is 160F in the center. Rest for 10 minutes before slicing. Serve hot.

Video

Notes

*Umeboshi vinegar, if you’re unfamiliar, is a Japanese vinegar that is beloved for it’s sweet, sour, salty flavor. It is my number one choice but is hard to find. Please use whatever vinegar you have on hand.

Medium Onion: Be sure to chop finely for best results. If you have a large onion, use half. A medium onion finely chopped will give you roughly 1/2 cup.

Nutrition

Photography by Adam Rahman

MUSHROOM STROGANOFF

Sara @ TheFrayedApron — Fri, 15 Dec 2023 22:10:02 +0000

Stroganoff loaded with mushrooms in an indulgent creamy Stroganoff sauce, served over noodles. Don’t be intimidated by the name, this is an easy, 30-minute recipe!

We love mushroom hunting season and often use different mushrooms in recipes that call for beef like teriyaki stir fry or pot roast. If you love the flavors of beef stroganoff and have mushrooms to use up, you won’t miss the beef!

Pro Tips for Making Mushroom Stroganoff

There are three considerations for a good stroganoff: (1) browning the mushrooms and (2) the order the sauce ingredients get added and (3) making the noodles simultaneously so that the sauce can be served piping hot (where the texture is the most silky smooth).

WHAT ARE THE BEST MUSHROOMS FOR STROGANOFF?

This recipe relies on mushrooms instead of beef for savory flavor (mushrooms have umami like beef), so browning is critical for concentrating those flavors. A bland mushroom will give you a bland result. Here are some of my top recommendations based on availability and umami:

Shiitake. Strong earthy flavor and can be used fresh or dried (if rehydrated). Remove the stems and slice thinly.
Cremini. Did you know creminis are the slightly more mature (flavorful) version of the common white button mushroom?
Portabella: Nice and juicy, the texture and flavor of portabellas is often compared to beef. Be sure to wipe with a wet towel to clean and slice thinly.
White Button: Widely available and sold pre-sliced.
Porcini: Available dried and considered a choice mushroom by foragers. Slice fresh porcini thinly. If rehydrating, consider rinsing to remove any dirt.
Morrel: Hands down my favorite earthy mushroom! Available dried online or at farmers markets.

Favorite Mushroom Powder

Have you tried Cordyceps Mushroom Powder? It’s known for enhancing energy and immunity. I actually love the roasted, earthy flavor in coffee and as a cooking add-on. You could sprinkle some over your dish for some extra mushroom oomph.

What is Stroganoff Sauce Made of?

Although this recipe calls for mushrooms instead of beef, the sauce has such a rich and memorable flavor. Everything works! While some versions of stroganoff call for Dijon, I’ve always made it with wine:

dry white wine
Worcestershire sauce
sour cream
Fresh parsley finely chopped (optional)

How to Serve Mushroom Stroganoff:

Mushroom stroganoff is rich and satisfying as a sauce paired with simple starches:

Egg noodles, lightly buttered (a favorite!)
Herb Infused Mashed Potatoes
Steamed rice

When did Beef Stroganoff become popular in the US?

During the 50s and 60s, stroganoff gained popularity in the US. Overtime, those nice steak cuts got replaced with ground beef and the image marred by canned cream of mushroom soup.

How to Make Mushroom Stroganoff:

See how the ingredients are cooked and added to build an impressive weeknight dinner fast.

About the Recipe (VISUALIZE THE STEPS)

Serves: 6 / Prep Time: 15 minutes / Cook Time: 20 minutes

Cooking Notes and Tidbits: As you can see, you really want to get the mushrooms nice and brown. Color = flavor.

For the vegetables (onion and garlic), be sure to sweat them until they are nice and tender before combining with the mushrooms.

Lastly, cook the white wine down slightly (reduce by half) then complete the stroganoff sauce with the sour cream. Serve immediately!

FAQ

Can this recipe be made with beef?

You can serve this sauce with a steak that you cook separately or you can add ground beef (after you brown the mushrooms).

What if I want a richer flavor?

You can play with adding bouillon, fresh parmesan at the end, or use a splash of beef broth (after the wine). Feel free to add protein if you’d like, such as ribeye.

What fresh herbs can I garnish with?

Tarragon would be lovely. Fresh thyme leaves or parsley work, too.

MORE EASY DINNER RECIPES FOR YOU AND YOURS:

Dutch Oven Goulash – a timeless American classic
Lemony Chicken Piccata – a personal favorite
Fettuccine Alfredo with Shrimp – light, creamy, and fresh
Skillet Chicken in Creamy Spinach-Artichoke Sauce – restaurant quality
Sweet Potato Shepherd’s Pie – family friendly

I included a beef version of this recipe in Easy Dutch Oven Cooking but was inspired to make this mushroom version because I love foraging for wild mushrooms.

Mushroom Stroganoff

Nut-Free, Vegetarian

Mushrooms stand in for beef with tender egg noodles in an indulgent, yet light tasting, wine sauce.

Course Main Course

Cuisine American

Keyword mushrooms, pasta

Prep Time 15

Cook Time 20

Total Time 35

Servings people

Calories 457kcal

Author Chef Sara Furcini

Ingredients

1 pound egg noodles
4 tablespoons butter divided (salted or unsalted)
2 pounds mushrooms sliced
1 medium yellow onion finely chopped
4 garlic cloves minced
½ cup dry white wine
1 tablespoon Worcestershire sauce
½ cup sour cream
Fresh parsley finely chopped (optional)
Salt
Pepper

Instructions

Cook the pasta. Bring a large pot of salted water to a boil. Cook the pasta until al dente. Strain over a colander set in the sink.
Brown the mushrooms. In a large sauté pan over medium heat, melt 2 tablespoons of the butter. Add the mushrooms and season well with salt and pepper. Cook the mushrooms, stirring seldomly, for 9 minutes or until brown then pour the mushrooms into a bowl and set aside.
Cook the vegetables. Melt 2 tablespoons of butter in the sauté pan. Add the onion and sauté for about 5 minutes. Then stir in the garlic, sautéing for about 1 minute or until the onions and garlic are soft and beginning to brown.
Mix the mushrooms with the vegetables. Pour the wine over the vegetables and stir well, scraping along the bottom to release any brown bits. Return the mushrooms with any juices to the pot along with the Worcestershire sauce and sour cream. Serve the mushroom sauce over the pasta noodles and garnish with parsley. Taste and adjust seasoning with salt and pepper. Mushroom stroganoff can be stored in the refrigerator for up to 3 days. When reheating, add a splash of water to thin the sauce.

Video

Notes

Adding Beef: You can add beef after you brown the mushrooms if you like.

Technical Tip: For a thicker sauce, you can make a quick roux by adding 2 tablespoons of all-purpose flour after sautéing the vegetables. Stir to toast the flour for at least 3 minutes, then proceed with the wine and other liquids. Once the sauce comes to a simmer, it will thicken into a gravy.

Nutrition

Photography by Adam Rahman