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Who doesn't like Brussel Sprouts? We love them! Sometimes you want them with bacon and onion, but other times just as a simple side dish. If you are wanting something that melts in your mouth, this is it, but if you are wanting firmer sprouts then on the stovetop or oven is best. Garlic Butter Brussel Sprouts Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Who doesn't like Brussels Sprouts? We love them! Do you remember Brussels Sprouts as a child? They were awful, had a strong taste, and were not seasoned. (at least this is the way my mother made them) Had she made them this way, I would of devoured them! Brussels spouts are something we just can’t get enough of. Sometimes you want them with bacon and onion, but other times just as a simple side dish. If you are wanting something that melts in your mouth, this is it, but if you are wanting firmer sprouts then on the stove top or oven is best. The stove top is done the same way as the instant pot, they just take longer to cook, you still drain and add the rest of the ingredients. but these little sprouts will burst with flavor and you won't ever mind eating those greens! Packed full of vitamins. You Will Need 1 Bag frozen Brussel Sprouts 1/2 cup Chicken Broth (Or) Bone Broth 1 TB Garlic Salt 1/2 Stick Butter (divided) What should I serve with brussel sprouts? These are some of our favorites Liver and Onions Salisbury Steak Meatballs Meatloaf Bowls with Ranch Mashed Potatoes Porcupine Meatballs Lemon Pepper Tilapia Instant Pot Garlic Butter Brussel Sprouts Stove Top Directions Below 1. Place Brussels Sprouts in the bottom of your instant pot with 1/2 garlic Salt and 2 TBSP butter. 2. Then sear your sprouts. 3. Pour in 1/2 cup chicken broth or bone broth. 4. Put your instant pot lid on, and set to seal. (not venting) 5. Manuel high-pressure 1 min with Instant release. 6. Drain Sprouts, add the rest of your butter and garlic salt. Stir & Enjoy~ Other Recipes you might like Southern Creamy Mac N' Cheese Summer Squash Dressing Baked Cucumbers Southern Kicked-up Green Beans Sauted Onion and Imitation Crab Stove Top Garlic Butter Brussel Sprouts Place sprouts in a saucepan with chicken broth (enough to cover) boil gently 15-20 minutes until crisp-tender. We like ours very tender. Drain Season with 1 TB Garlic Salt, 1/2 Stick Butter Mix well.

Easy Keto Tacos Best Low-Carb Ground Beef Recipe Easy keto taco recipe is a quick, kid-friendly while keeping carbs low. Quick lunch, dinner or meal prep ideas. Easy Keto Tacos – Best Low-Carb Ground Beef Recipe Our easy keto taco recipe is a quick, kid-friendly, low-carb meal featuring seasoned ground beef in a crispy cheddar cheese crusted tortilla. Perfect for busy weeknights, it comes together in under 30 minutes and pairs perfectly with guacamole and sour cream for a protein-packed, keto-friendly dinner that's rich in healthy fats while keeping carbs low. Share Easy Keto Tacos – Best Low-Carb Ground Beef Recipe Add items below to your Walmart Cart. As a creator I earn from Purchases. Full handful of Cheddar Cheese Mission Foods Carb Balance Flour Tortillas Butter Keto Taco Meat (recipe below) Shredded Lettuce Taco Bell's Mild Sauce Sour Cream Keto Hamburger Taco Meat: 2 pounds Hamburger 1 1/2 teaspoons Fiesta Extra Fancy Taco Seasoning 1 1/2 teaspoons Salt 1 1/2 teaspoons Pepper Thank you so much for supporting my site! How to make Easy Keto Tacos – Best Low-Carb Ground Beef Recipe Preparing the Hamburger Boil the Hamburger: Place the ground beef in a pot and add enough water to cover it. Chop the Meat: Use a hamburger chopper to break the meat into very small, uniform pieces while it cooks. Drain the Meat: When the hamburger is almost done but still slightly pink, strain it well. Transfer to Skillet: Move the drained hamburger to a skillet . Season the Meat: Add Fiesta Extra Fancy Taco Seasoning , salt, and pepper. Mix and Chop: Continue chopping the meat into smaller pieces while mixing in the seasonings. Cook Until Done: Cook until the meat is fully done and the flavors are absorbed. If it appears dry, add a little water and simmer for a few minutes. Assembling the Taco Prepare Cheese Crust: In a non-stick skillet , spread a full handful of shredded cheddar cheese into a circle. Add Tortilla: Butter one side of a Mission Carb Balance Tortilla and lay it over the cheese, b utter side up. Flip the Cheese: After 40 seconds, carefully flip the tortilla, ensuring the cheese stays intact. Add Filling: Place about 1/2 cup of the seasoned ground beef over the cheese, along with shredded lettuce and a few pinches of additional shredded cheese. Fold and Cook: Gently fold the tortilla in half and let it cook for 1.5 minutes. Use a spatula to flip the taco while keeping the filling intact. Repeat until browned on both sides. Final Touches Garnish: Add sour cream and Taco Bell's Mild Sauce to taste. Serve and Enjoy: Your quick and easy keto tacos are ready to serve! Thank you so much for supporting my site! Easy Keto Tacos Variations Chicken Avocado Keto Tacos: Replace hamburger with shredded cooked chicken. Add sliced avocado and a sprinkle of cilantro. Spicy Shrimp Keto Tacos: Replace hamburger with cooked spicy shrimp. Add diced tomatoes, jalapeños, and a squeeze of lime. Cauliflower Rice and Beef Keto Tacos: Mix cauliflower rice with seasoned ground beef. Top with cheese, lettuce, and sour cream. Buffalo Cauliflower Keto Tacos: Roast cauliflower in buffalo sauce. Use this buffalo cauliflower as the taco filling and add blue cheese crumbles. Vegetarian Keto Tacos: Use a mix of sautéed mushrooms, bell peppers, and onions as the filling. Add keto-friendly cheese and sour cream. Keto Fish Tacos: Use grilled or baked white fish (like cod or tilapia) as the filling. Top with shredded cabbage, lime, and cilantro. Zucchini Boat Keto Tacos: Scoop out the center of zucchinis and stuff with seasoned ground beef. Bake until zucchinis are tender and top with cheese. Egg and Bacon Keto Breakfast Tacos: Scramble eggs with crispy bacon. Fill the taco with the egg and bacon mixture, and top with cheese. Mushroom and Spinach Keto Tacos: Sauté mushrooms and spinach with garlic for a flavorful vegetarian option. Add cheese and sour cream. Lettuce Wrap Keto Tacos: Skip the tortilla and use large lettuce leaves as wraps. Fill with your favorite keto taco ingredients. Thank you so much for supporting my site! Easy Keto Tacos Tips Prep Ahead: Prepare the Keto Taco Meat in advance and store it in the refrigerator. This will save time when assembling tacos during busy days. Use Fresh Ingredients: Opt for fresh, high-quality ingredients like crisp lettuce, ripe avocados, and flavorful cheeses for the best taste. Choose Quality Tortillas: Look for low-carb tortillas that fit your keto diet. Mission Foods Carb Balance Flour Tortillas are a good choice. Customize Toppings: Experiment with different keto-friendly toppings. Try adding sliced avocados, jalapeños, diced tomatoes, or even pickled onions for extra flavor and texture. Get Creative with Cheese: Explore various keto-friendly cheeses such as pepper jack, goat cheese, or feta to add unique flavors to your tacos. Add Fresh Herbs: Incorporate fresh herbs like cilantro or parsley to enhance the overall freshness of the tacos. Include Low-Carb Salsas: Look for or prepare keto-friendly salsas with ingredients like tomatoes, onions, jalapeños, and lime juice to add a zesty kick. Watch Portion Sizes: Pay attention to portion sizes, especially when using higher-calorie ingredients like cheese and sour cream, to stay within your keto macros. Experiment with Sauces: Besides Taco Bell's Mild Sauce, try other keto-friendly hot sauces or make your own spicy mayo for added heat. Serve with a Side: Pair your keto tacos with a side of cauliflower rice or a fresh green salad to make a complete and satisfying meal. Keep Tacos Warm: Warm your tortillas just before serving to enhance their flavor and texture. You can do this in a dry skillet or in the oven for a short time. Enjoy Freshly Made: Tacos are best when served immediately after assembly. Enjoy them while the cheese is melty and the ingredients are still warm. Join Us for the latest updates: Facebook Pinterest YouTube Instagram LinkedIn

This fudge is so good, you won't be able to stop eating it. It taste just like reeses peanut butter cups. You can add the coconut, or leave it out and it is just as good. If your husband is a chocolate fanatic like mine. (or you are) this is a must try recipe. Old Fashioned Chocolate Fudge Coconut pecan chocolate peanut butter fudge You will Need: 1 1/2 Stick Butter 1 15 oz bag Nestle Chocolate chips 1 10 oz bag Reese's peanut butter chips 1 Cup Peanut Butter (I used Natures Great Valley) 1/2 Cup chopped pecans (or use your processor to blend into small pieces like I have. 1/2 cup Shredded Coconut (optional) This fudge is so good, you won't be able to stop eating it. It taste just like reeses peanut butter cups. You can add the coconut, or leave it out and it is just as good. If your husband is a chocolate fanatic like mine. (or you are) this is a must try recipe. Old Fashioned Chocolate Fudge, creamy, yet forms a solid fudge, this melt in your mouth homemade fudge is the best and there's no condensed milk added. So simple to make~ Directions 1. Line 8x8 pan with parchment paper 2.Melt Butter on the stovetop 3. Add Chocolate chips and Peanut butter chips (Turn Heat to medium low) you do not want this to boil only melt. 4. Add Peanut Butter (use a peanut butter that has very little oil) 5. Stir to combine, you want to keep your heat on medium low. (no boiling) 6. Pour melted chocolate and peanut butter into lined pan 7. Add Chopped (or use your processor to chop into fine pieces) Sprinkle them on top. 8. Added shredded coconut to top (sprinkle) 9. Refrigerate for at least 2 hours, (or over night) ENJOY~ How-To Video

Baked potatos are the ultimate comfort food. Over 50 Variations, and topping ideas. Loaded instant pot baked potatoes. Baked Potatos from Classic to Unique. Perfectly Loaded Baked Potato: A Comfort Food Classic This loaded baked potato is the ultimate comfort food, combining a fluffy interior with rich, savory toppings that make every bite irresistible. Perfect as an easy side dish or a satisfying main course, this baked potato recipe delivers warmth and flavor that feels like home. Whether you’re looking for a hearty meal or a quick dinner idea, this classic dish is a timeless favorite that’s sure to please. Share Instant Pot Loaded Baked Potato Recipe As an Walmart Creator, I earn from purchases. Ingredients: 4 medium-sized Russet Potatoes 1 cup Water 1/4 cup melted Butter 1 cup shredded Cheddar Cheese 1/2 cup crispy Crumbled Bacon 1/2 cup Sour Cream 2 tablespoons Chives Salt and pepper to taste Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Thank you so much for supporting my site The best Side dishes Southern Kicked-up Green Beans Ultimate Bacon Potato Salad Parmesan Potato Bites The Best Bacon Baked Beans Parmesan Buttery, Garlic Potatoes Instant Pot Loaded Baked Potato Recipe Step-by-Step Instructions for Instant Pot Baked Potatoes Prepare the Potatoes Wash the potatoes thoroughly and poke several holes in each potato using a fork. This prevents pressure buildup during cooking. Set Up the Instant Pot Add 1 cup of water to the Instant Pot and place the trivet inside. Arrange the potatoes on the trivet, making sure they are not touching the water. Pressure Cook Secure the lid and set the Instant Pot to Manual (or Pressure Cook) on high pressure. Cook for: Medium-sized potatoes: 12-15 minutes Large potatoes: 18-20 minutes Allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining pressure. Fluff and Prepare Toppings Carefully remove the potatoes from the Instant Pot using tongs. Slice each potato lengthwise and gently pinch the ends to open them. Fluff the interior with a fork. Sprinkle with salt and pepper to taste. Add Toppings Drizzle melted butter over the fluffy interior. Generously sprinkle shredded cheddar cheese on top, letting it melt naturally into the potato. Add a generous layer of crispy bacon bits. Top with a dollop of sour cream, allowing it to melt slightly into the cheese and bacon. Garnish with fresh chopped chives for a vibrant finish. Serve The loaded baked potatoes hot, with any extra toppings on the side. Notes: Adjust cooking times for larger or smaller potatoes. For an extra buttery flavor, drizzle melted butter on the skin before serving. These baked potatoes can be served as a hearty side dish or a meal on their own. Thank you so much for supporting my site The Best Baked Potato Toppings Butter Sour Cream Shredded Cheddar Cheese Bacon Bits Chives Green Onions Broccoli and Cheese Sauce Chili Ranch Dressing Pulled Pork BBQ Chicken Beef Brisket Steamed Spinach Garlic Butter Parmesan Cheese Caramelized Onions Sautéed Mushrooms Blue Cheese Crumbles Salsa Pico de Gallo Cream Cheese Baked Beans Diced Ham Hot Sauce Sriracha Buffalo Sauce Nacho Cheese Sauce Diced Tomatoes Crumbled Feta Cheese Hard-Boiled Egg (chopped) Thank you so much for supporting my site The Best Baked Potato Combinations Classic Favorites: Cheddar, Bacon, Sour Cream, and Chives - The ultimate loaded potato. Butter, Parmesan, and Garlic - A simple yet flavorful combo. Chili, Cheddar, and Green Onions - Warm and hearty. Broccoli, Cheddar, and Sour Cream - A fresh and creamy blend. BBQ Pulled Pork and Coleslaw - Sweet, tangy, and smoky. Gourmet Creations: Goat Cheese, Honey, and Walnuts - Sweet and tangy with a crunch. Gruyere, Caramelized Onions, and Thyme - Elegant and savory. Brisket, BBQ Sauce, and Crispy Onions - A Southern-inspired favorite. Spinach, Feta, and Sun-Dried Tomatoes - A Mediterranean twist. Cream Cheese, Smoked Salmon, and Dill - Decadent and rich. Tex-Mex Inspirations: Salsa, Sour Cream, Guacamole, and Jalapeños - Fresh and spicy. Taco Meat, Cheddar, and Pico de Gallo - Taco night in a potato. Black Beans, Corn, and Avocado - A vegetarian fiesta. Chorizo, Queso, and Cilantro - Spicy and indulgent. Nacho Cheese, Tortilla Chips, and Salsa - Crunchy and cheesy. Comfort Food Classics: Bacon, Cheddar, and Ranch - Creamy and savory. Shredded Chicken, Buffalo Sauce, and Blue Cheese - Tangy and spicy. Ham, Swiss, and Dijon Mustard - Inspired by a ham-and-cheese sandwich. Turkey, Gravy, and Cranberry Sauce - A holiday special. Meatballs, Marinara, and Mozzarella - Italian-inspired goodness. Lighter Options: Yogurt, Fresh Dill, and Lemon Zest - Light and refreshing. Sautéed Vegetables and Hummus - Healthy and satisfying. Cucumber, Tzatziki, and Feta - Cool and crisp. Roasted Red Peppers, Spinach, and Goat Cheese - Packed with flavor. Avocado, Lime, and Cilantro - Simple and fresh. Unique Combos: Pesto, Mozzarella, and Cherry Tomatoes - A Caprese-inspired delight. Shrimp, Garlic Butter, and Lemon - Coastal flavors in a potato. Sausage, Sauerkraut, and Mustard - A nod to German cuisine. Fried Egg, Bacon, and Cheddar - Breakfast meets dinner. Pulled Beef, Horseradish Cream, and Arugula - A bold and peppery twist. Join Us for the latest updates: Facebook Pinterest YouTube Instagram LinkedIn Twitter Thank you so much for supporting my site

Buffalo Parmesan Chicken Thighs in three ways: Instant Pot ,Once-A-Month Cooking (OAMC), or Oven Baked. Whichever method you choose, we got you covered! Buffalo Parmesan Chicken Looking for a recipe that fits your cooking vibe? These Buffalo Parmesan Chicken Thighs have you covered! Whether you’re all about the speed of the Instant Pot, love prepping ahead with Once-A-Month Cooking (OAMC), or prefer the classic crispy goodness of oven-baked, this recipe brings the perfect mix of spicy buffalo flavor and cheesy Parmesan in every bite. Pick your favorite method and dig in! Share Buffalo Parmesan Chicken As an Walmart Creator, I earn from purchases. 3 Pounds Chicken Thighs 1 Stick Butter 1 cup hot sauce (Hot Sauce Louisiana Style) 1/2 teaspoon cayenne pepper (adjust to your preferred level of spiciness) 1/2 teaspoon garlic powder 1/2 teaspoon paprika 1/2 teaspoon pepper 1 teaspoon Salt to taste (optional) 1 Cup Ranch Dressing 1 Cup shredded Parmesan Cheese (more if desired) Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Thank you so much for supporting my site! Sandwich Recipes Simple Egg salad Southern Sloppy Joe's Instant Pot Buffalo Chicken Directions Instructions: Season the chicken: Pat the chicken thighs dry with paper towels. Season both sides of the chicken thighs with salt and pepper. Brown the chicken: Set the Instant Pot to "Sauté" mode and let it heat up. Add the chicken thighs to the Instant Pot and brown each side for about 3 minutes, or until golden. This step enhances the flavor. Turn off "Sauté" mode once done. Prepare the sauce: Add the melted butter, hot sauce, cayenne pepper, garlic powder, and paprika directly into the Instant Pot with the chicken. Stir gently to coat the chicken in the buffalo sauce. Add ranch: Pour the ranch dressing over the chicken. Stir lightly to mix it with the buffalo sauce, ensuring the chicken is fully coated. Pressure cook: Close the Instant Pot lid and set the vent to "Sealing." Select "Manual" or "Pressure Cook" mode and set the timer for 10-12 minutes (depending on the size of the chicken thighs). Once the timer is up, perform a quick release of pressure by carefully moving the vent to "Venting." Add cheese: Open the lid and sprinkle shredded Parmesan cheese evenly over the chicken. Optional broil for golden cheese: Option 1: If your Instant Pot has a broil function, broil the chicken directly in the Instant Pot for 2–3 minutes until the cheese is golden and bubbly. Option 2: Alternatively, transfer the chicken to a casserole dish, sprinkle with Parmesan, and broil in the oven for 3–6 minutes until golden brown. Serve: Garnish with fresh parsley or extra cheese if desired. Serve hot with your favorite sides like mashed potatoes, roasted vegetables, or a fresh salad. Thank you so much for supporting my site! Oven Baked Buffalo Chicken Directions Instructions: Preheat the oven: Preheat your oven to 375°F (190°C). Prepare the chicken: Pat the chicken thighs dry with paper towels. Season both sides of the chicken thighs with salt and black pepper. Sear the chicken (optional): For extra flavor, heat a skillet over medium-high heat. Sear the chicken thighs for 2–3 minutes per side until lightly browned. Transfer the chicken to a 9x13-inch baking dish. Prepare the buffalo sauce: In a bowl, mix together the melted butter, hot sauce, cayenne pepper, garlic powder, and paprika. Pour the sauce evenly over the chicken thighs in the baking dish, making sure each piece is well-coated. Bake the chicken: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Add ranch dressing and Parmesan: Remove the baking dish from the oven and uncover it. Spoon the ranch dressing over the chicken thighs. Sprinkle shredded Parmesan cheese generously over the ranch. Bake uncovered: Return the dish to the oven and bake uncovered for an additional 15–20 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F/74°C) and the cheese is melted and bubbly. Optional broil: For a golden, crispy cheese topping, broil the dish on high for 2–3 minutes. Watch closely to avoid burning. Serve: Let the chicken rest for a few minutes before serving. Garnish with fresh parsley or extra Parmesan cheese, if desired. Oamc Buffalo Chicken Directions Instructions: Season both sides of the chicken thighs with salt and pepper. In a large mixing bowl, combine melted butter, hot sauce, cayenne pepper, garlic powder, and paprika to create the buffalo sauce. Add the seasoned chicken thighs to the bowl, coating them thoroughly with the buffalo sauce. Add the ranch dressing to the bowl, ensuring the chicken is well coated with the buffalo and ranch mixture. Allow the chicken to cool completely. Once cooled, transfer the chicken and sauce mixture to a freezer-safe container or bag. Seal tightly, removing as much air as possible. Label the container with the name of the dish and the date. Store it in the freezer. To Cook: Thaw the frozen mixture in the refrigerator overnight. Preheat the oven to 375°F (190°C). Transfer the thawed chicken and sauce mixture to a casserole dish. Sprinkle shredded Parmesan cheese over the top. Bake in the preheated oven for 35-40 minutes or until the chicken reaches a safe internal temperature and the cheese is golden brown. Serve your Buffalo Parmesan Chicken Thighs with your favorite side dishes. Enjoy the bold flavors! This OAMC (Freezer Meal) allows you to freeze the chicken and sauce mixture for later use in the oven. Ensure proper thawing before baking, and adjust the cooking time as needed based on your oven and the size of the chicken thighs. Join Us for the latest updates: Facebook Pinterest YouTube Instagram LinkedIn Twitter Thank you so much for supporting my site! OAMC- (Freezer Meals) Buffalo Parmesan Chicken Thighs

Honey Garlic Shrimp Stir Fry, a perfect balance of sweet and savory with succulent shrimp and vibrant veggies a go-to favorite among stir-fry recipes! The Best Honey Garlic Shrimp and Imitation Crab Stir-Fry Enjoy the deliciousness of our Honey Garlic Shrimp Stir Fry—it's a standout among stir-fry recipes. With succulent shrimp, imitation crab meat, and a mix of vibrant veggies, this easy stir-fry recipe hits the mark for the best stir-fry experience. Discover the perfect balance of sweet and savory in this go-to shrimp stir fry that stands out among vegetable stir fry recipes. Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Ingredients: As an Walmart Creator, I earn from purchases. For the Honey Garlic Shrimp: 2 pounds large shrimp , peeled and deveined 6 tablespoons soy sauce 4 tablespoons honey 2 tablespoons minced garlic 1 tablespoon grated ginger 2 tablespoons sesame oil 2 tablespoons olive oil Salt and pepper to taste Chopped green onions for garnish For the Stir-Fry: 2 cups imitation crab meat , shredded 2 cups broccoli florets 2 bell peppers , sliced 2 medium-sized zucchinis , diced 4 tablespoons soy sauce 2 tablespoons oyster sauce 2 tablespoons cornstarch (optional, for thickening) Cooked rice for serving Thank you so much for supporting my site what goes well with Honey Garlic Shrimp and Imitation Crab Stir-Fry Southern Kicked-up Green Beans Ultimate Bacon Potato Salad Parmesan Potato Bites The Best Bacon Baked Beans Parmesan Buttery, Garlic Potatoes Instant Pot Honey Garlic Shrimp Stir-fry with Imitation Crab Meat Stove Top Directions and Variations Below Marinate the Shrimp: In a bowl, combine soy sauce, honey, minced garlic, grated ginger, sesame oil, olive oil, salt, and pepper. Add the peeled and deveined shrimp to the marinade. Toss to coat and let it marinate for at least 15-20 minutes. Sauté in Instant Pot: Set the Instant Pot to "Sauté" mode. Add olive oil, minced garlic, and grated ginger. Sauté until fragrant. Add shrimp and sauté until they start to turn pink. Add Vegetables: Add broccoli, bell pepper, and zucchini to the Instant Pot. Sauté for a few minutes until the vegetables begin to soften. Prepare Sauce: In a bowl, mix soy sauce, honey, and sesame oil. Pour the sauce over the shrimp and vegetables in the Instant Pot. Pressure Cook: Cancel the "Sauté" mode. Secure the Instant Pot lid, set the valve to the "Sealing" position, and select the "Manual" or "Pressure Cook" setting. Cook on high pressure for 1-2 minutes. Quick Release: Once the cooking is complete, perform a quick pressure release. Add Crab Meat: Carefully open the Instant Pot and stir in the shredded imitation crab meat. Garnish and Serve: Adjust seasoning with salt and pepper if needed. Serve the Honey Garlic Shrimp and Imitation Crab Stir-Fry over cooked rice. Garnish with chopped green onions. Note: Cooking times may vary based on the specific model of Instant Pot, and the shrimp and vegetables can overcook easily, so it's important to monitor the process closely. Feel free to experiment with the Instant Pot settings to achieve the desired texture for your shrimp and vegetables. Enjoy your Instant Pot Honey Garlic Shrimp and Imitation Crab Stir-Fry! Thank you so much for supporting my site Stove Top Honey Garlic Shrimp Stir-fry with Imitation Crab Meat Marinate the Shrimp: In a bowl, combine soy sauce, honey, minced garlic, grated ginger, sesame oil, olive oil, salt, and pepper. Add the peeled and deveined shrimp to the marinade. Toss to coat and let it marinate for at least 15-20 minutes. Cook the Shrimp: Heat a large skillet or wok over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes on each side or until the shrimp turn pink and opaque. Remove the shrimp from the pan and set them aside. Prepare the Stir-Fry: In the same skillet, add a bit more oil if needed. Add broccoli, bell pepper, and diced zucchini. Stir-fry for 3-4 minutes until the vegetables are crisp-tender. Combine Shrimp and Crab Meat: Return the cooked shrimp to the skillet with the vegetables. Add shredded imitation crab meat to the pan and gently toss to combine. Make the Sauce: In a small bowl, mix soy sauce, oyster sauce, and cornstarch (if using). Pour the sauce over the shrimp, crab, and vegetables. Stir well to coat everything evenly. Serve: Cook for an additional 2-3 minutes until the sauce thickens slightly. Serve the Honey Garlic Shrimp and Imitation Crab Stir-Fry over cooked rice. Garnish with chopped green onions. Thank you so much for supporting my site "Variations" Honey Garlic Shrimp Stir-fry with Imitation Crab Meat Lemon Pepper Shrimp and Crab Stir-Fry: Replace the soy sauce with lemon juice for a citrusy flavor. Season with black pepper and a pinch of lemon zest. Garnish with fresh parsley or chives. Sweet Chili Lime Shrimp and Crab Stir-Fry: Use sweet chili sauce in place of honey in the marinade. Add a squeeze of fresh lime juice for a zesty kick. Garnish with chopped cilantro and lime wedges. Mango Tango Shrimp and Crab Stir-Fry: Dice fresh mango and add it to the stir-fry for a tropical twist. Include a tablespoon of mango or peach preserves in the sauce. Garnish with chopped mint or basil. Garlic Butter Shrimp and Crab Stir-Fry: Infuse the dish with the richness of garlic butter. Add a tablespoon of melted butter to the soy sauce and honey marinade. Finish with a sprinkle of chopped parsley. Szechuan Shrimp and Crab Stir-Fry: Incorporate Szechuan sauce for a spicy, tangy flavor. Include sliced water chestnuts and bamboo shoots for crunch. Garnish with chopped green onions and crushed peanuts. 6. Cajun Spice Shrimp and Crab Stir-Fry: Season the shrimp with Cajun spice blend or Old Bay seasoning. Add sliced andouille sausage for a Cajun flair. Garnish with chopped scallions or parsley. Hoisin Ginger Shrimp and Crab Stir-Fry: Substitute honey with hoisin sauce in the marinade. Add finely chopped ginger and a splash of rice vinegar. Garnish with toasted sesame seeds and green onions. Thai Basil Shrimp and Crab Stir-Fry: Use Thai basil leaves for an aromatic touch. Include sliced red and green bell peppers for color. Finish with a drizzle of fish sauce and a squeeze of lime. Mediterranean Shrimp and Crab Stir-Fry: Replace the soy sauce with balsamic glaze. Add cherry tomatoes and Kalamata olives to the stir-fry. Garnish with crumbled feta cheese and fresh oregano. Pesto Parmesan Shrimp and Crab Stir-Fry: Toss the shrimp and crab in basil pesto. Sprinkle Parmesan cheese over the stir-fry before serving. Garnish with pine nuts and fresh basil. Join Us for the latest updates: Facebook Pinterest YouTube Instagram LinkedIn Twitter

Have you ever proofed dough in the instant pot? It's so easy to do, and the dough comes out light and airy and fluffy. I love the texture of bread when it's done this way and these slider buns are a sinch. They are perfect for making hamburger sliders, pork sliders, ham and cheese sliders, anything Instant Pot Slider Buns 1/2 Cup Water 1 TB Dry Active Yeast 3 1/2 cups flour (more to sprinkle counter tops and make sure your roll dough is sticky) 1/4 Cup Sugar 4 TS Butter (divided) 1 Egg Butter Spray OR Olive Oil Spray Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Have you ever proofed dough in the instant pot? It's so easy to do, and the dough comes out light and airy and fluffy. I love the texture of bread when it's done this way and these slider buns are a sinch. They are perfect for making hamburger sliders, pork sliders, ham and cheese sliders, anything you really want to make with them. Store-bought is okay, but homemade is always better. You Will Need Directions In a bowl mix 1/4 water with yeast. Let stand 10 min. While your yeast is activating, get another bowl and add 3 1/2 cups flour. 1/4 cup water, egg, sugar, 2 TBS butter, Wait for your yeast and then add to mixture. Mix well Then add flour to your counter top and start kneading , Take your dough and start folding it into each other. while pressing down. (see video) After kneading , spray the inside of your instant pot (I used my 3 qt) roll ball of dough around so that oil covers the dough. Place your lid on, turn your valve to sealing (not venting) and press yogurt. Take it down to 1 hour. When done, take out of your instant pot, and place on the floured counter top. Roll into a 1-inch circle. Take a jar or cookie cutter and cut out circles. Get your pan out, and spray with oil and place your circles, lightly touching each other. Butter tops generously. Let rise for 1 more hour. Pre-heat oven to 350 and bake for 22 min (20 min if you want them lighter in color) When rolls are hot, butter each top (use the rest of the butter) Slap them babies with some grape jelly and... Enjoy How-to Video

This Thick And Hardy Creamy Soup Is Full Of hardy vegetables Including Broccoli, Potatoes, and Carrots, plus 2 types of cheese, bacon and the perfect seasonings. Broccoli Potato Cheese Soup Is The hardest Cheesy Broccoli Soup Recipe. This soup is great for freezing! Broccoli, Bacon, cheese and Potato soup Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! This Thick And Hearty Creamy Soup Is Full Of hearty vegetables Including Broccoli, Potatoes, and Carrots, plus 2 types of cheese, bacon and the perfect seasonings. Broccoli Potato Cheese Soup Is The heartiest Cheesy Broccoli Soup Recipe. This soup is great for freezing! You know if it has broccoli, cheese, bacon and potatoes you know it’s going to taste pretty great and let me tell you – it does!! It was so hearty and delicious. It takes regular broccoli cheese soup over the top. Your whole family will love it! You Will Need 4 Cups Chicken Broth 3 Cups Baby Carrots 8 Medium Potatoes (diced) 1 lb frozen Broccoli 1 Medium Onion (diced) 4 TBSP Butter 1/2 Pound Bacon 2 Heaping cups Velveeta Cheese 1 tsp Salt 1 tsp Garlic Powder 1 tsp Pepper 2 TBSP Minced Garlic 1 tsp onion powder 1 Cup Heavy Cream --------------------------------- Cheese Sauce 3 Tbsp Butter 2 Tbsp Oil 1/3 Cup Flour 3 Cups Milk 1/4 tsp Pepper 4 Cups Shredded Cheese Our Soups Recipes The Ultimate Taco Soup Cheeseburger Soup Chicken Noodle Soup Barley Beef Stew Hamburger Soup Hot and Sour Soup Directions Start by turning your instant pot on sauté , add 4 TBSP butter, diced Onion, and minced garlic. Sauté till onions are almost translucent. About 4 to 5 min. move to a small bowl and set aside. Next, cut bacon into bite sized pieces and sauté until light golden brown. When done move to another smaller bowl and set aside. Turn our saute off and add chicken broth, (make sure you scrape the bottom.) add frozen broccoli, diced potatoes, baby carrots, sauteed onion, add half of your cooked bacon, salt, garlic powder, 1 tsp pepper. Place your lid on, make sure you are on sealing and not venting, Press Manual or Pressure Cook for 10 minutes with an instant release. On your stove top (or in another instant pot on saute) in a small pot add, 3 TBSP butter, 2 TBSP Oil, and 1/3 cup flour, mix well and cook 2 to 3 minutes) add 3 cups milk and stir until combined. Then add 4 cups shredded cheese, add one cup at a time until melted and 1/4 tsp pepper. Mix well and cook until thickened. Set aside. After your pressure valve has gone down, add your cheese mixture to your instant pot mix well. Add 2 Heaping cups diced Velveeta Cheese and 1 cup heavy cream. Mix well serve hot, top with 1 TBSP sour cream, bacon, and I reserved 1 tsp onion for photo enjoy~! Can you freeze Broccoli and Potato Soup? Yes – To freeze this broccoli soup, store in airtight containers or freezer bags and store for up to 1 month. To cook, let the soup thaw overnight in the refrigerator. Reheat the soup over a low to medium heat, whisking frequently and stirring well, or in the microwave for 2 to 3 min. (until heated through, stir half way though heating.) Make your own Chicken Broth

Discover the ultimate BBQ experience with our campfire-inspired baked bean recipe, a true family favorite. Whether you're firing up the grill or seeking a delightful side dish for your next cookout, our classic baked beans will steal the show. Instant Pot, Stove top and variations The Best Ever Doctored BBQ Bush's Baked Beans Recipe Looking for a quick and easy baked beans recipe? These Doctored-Up Maple Bacon Baked Beans are the perfect side dish for any occasion. Made with Bush's Maple Bacon Baked Beans, sautéed onion, and crispy bacon, this flavorful recipe takes just 20 minutes to prepare. Whether you're serving it at a BBQ, family dinner, or a church potluck, this crowd-pleasing dish is sure to impress. Sweet, smoky, and packed with flavor, these baked beans are the ideal choice for any gathering. Easy to make, full of flavor, and guaranteed to be a hit at your next potluck! Share Looking for a simple yet irresistible side dish that’s sure to steal the spotlight? These Doctored-Up Maple Bacon Baked Beans are just what you need! With the perfect balance of sweetness from maple, smokiness from bacon, and the classic flavor of Bush’s Maple Bacon Baked Beans, this recipe takes only 20 minutes to prepare but delivers big on taste. Whether you're heading to a family BBQ or a church potluck, or need a quick side dish, these beans are guaranteed to be a crowd favorite! You Will Need As an Walmart Creator, I earn from qualifying purchases. 1 28 oz Maple Bacon Bushs Baked Beans 1 TBSP Spicy Brown Mustard 1/4 cup Real Honey 1/4 cup Sweet Baby Rays Original BBQ Sauce 1/2 tsp Salt 1/2 tsp Pepper 1 Medium Lg Onion 1 Pound Bacon These delightful beans are a versatile addition to your cooking repertoire, serving as a fantastic side dish that excels on every occasion. Perfect for outdoor cookouts and lively parties, their smoky, barbecue-inspired flavors bring a touch of flair to any gathering. Throughout the holiday season, be it Christmas, Thanksgiving, or potluck get-togethers, these beans provide a warm and comforting presence at the table, making them a must-have crowd-pleaser. Whether you're celebrating with loved ones or sharing the joys of good food at an event, these beans ensure your dish steals the spotlight, leaving everyone craving seconds. Thank you so much for supporting my site Other Recipes you might like Instant Pot Cranberry Sauce Canned Green Beans With A Twist Caramelized Brown Sugar, Buttery carrots Baked Cucumbers Southern Creamy Mac N' Cheese Instant Pot How to make Doctored Bushes Baked Beans Instructions: Prepare the Instant Pot: Turn your Instant Pot to the sauté setting. Adjust the heat to "More" or "High" if available. Cook Bacon: Add the oil to the Instant Pot, followed by the bacon pieces. Allow the bacon to cook, stirring occasionally, until it reaches your desired level of crispiness. This should take about 5-7 minutes. Add Onion: When the bacon is about halfway to your preferred crispness, add the diced onion to the Instant Pot. Continue sautéing until the bacon and onions are cooked to your liking. This should take an additional 3-4 minutes. Combine Ingredients: Once the bacon and onions are done, add both cans of Maple Bacon Bush's Baked Beans, Spicy Brown Mustard, honey, Sweet Baby Ray's Original BBQ Sauce, and a pinch of salt and pepper. Stir everything together until well combined. Pressure Cook: Place the Instant Pot lid on, ensuring the venting knob is set to "Sealing" and not "Venting." Set the Instant Pot to cook on "High Pressure" for 10 minutes. Quick Release: When the timer is done, perform a quick release by turning the venting knob to "Venting" carefully to release the pressure. Be cautious of the hot steam. Stir and Serve: Once the pressure has been released, carefully open the Instant Pot lid. Give the baked beans a good stir to incorporate all the flavors. Enjoy: Serve your delicious Maple Bacon BBQ Baked Beans as a side dish at your BBQ or as a hearty accompaniment to your favorite grilled dishes. These flavorful baked beans are sure to be a hit at your barbecue, and the combination of maple bacon, spicy brown mustard, honey, and BBQ sauce will leave your guests asking for seconds! Thank you so much for supporting my site Stove Top How to make Doctored Bushes Baked Beans Instructions: Cook Bacon and Onions: In a large, pot or Dutch oven, heat the oil over medium heat. Add the bacon pieces and cook until they begin to get crispy, stirring occasionally. This should take about 5-7 minutes. Add the diced onion to the pot with the bacon and continue cooking until the onions become soft and translucent, and the bacon reaches your desired level of crispiness. This should take an additional 3-4 minutes. Combine Ingredients: Reduce the heat to low and add both cans of Maple Bacon Bush's Baked Beans, Spicy Brown Mustard, honey, Sweet Baby Ray's Original BBQ Sauce, and a pinch of salt and pepper to the pot. Stir everything together until well combined. Simmer: Allow the baked beans to simmer over low heat for about 20-30 minutes, stirring occasionally. This will allow the flavors to meld together and the beans to absorb the delicious sauce. Serve: Once the baked beans are heated through and have reached your desired consistency, serve them as a side dish at your BBQ or alongside your favorite grilled dishes. Enjoy: These stovetop Maple Bacon BBQ Baked Beans will be just as flavorful and delicious as the Instant Pot version. They make a perfect addition to any outdoor gathering or summer meal. By following these stovetop instructions, you'll have a scrumptious pot of baked beans that are sure to please your guests. Thank you so much for supporting my site Here are some frequently asked questions (FAQs) about the Maple Bacon BBQ Baked Beans recipe: Can I make this recipe ahead of time? Yes, you can make these baked beans ahead of time. They often taste even better the next day as the flavors have more time to meld. Store them in an airtight container in the refrigerator, and reheat on the stovetop or in the microwave when ready to serve. Can I freeze these baked beans? Yes, you can freeze these baked beans. Allow them to cool completely, then transfer to a freezer-safe container or resealable bags. They can be stored in the freezer for up to 3 months. Thaw them in the refrigerator overnight and reheat before serving. Can I use different types of beans? While this recipe specifically calls for Maple Bacon Bush's Baked Beans, you can certainly use different types of canned baked beans, such as regular or vegetarian. Adjust the seasoning and sweetness to your liking if needed. What can I serve with these baked beans? These baked beans are a versatile side dish and go well with a variety of grilled or barbecued foods. They pair nicely with burgers, hot dogs, grilled chicken, ribs, and more. Cornbread , coleslaw, and potato salad are also great accompaniments. What's the best way to reheat leftover baked beans? To reheat leftover baked beans, simply warm them in a saucepan on the stovetop over medium heat or in the microwave in a microwave-safe container. Stir occasionally to ensure even heating. Can I make this recipe without an Instant Pot or stovetop? If you don't have access to an Instant Pot or stovetop, you can prepare this recipe using a slow cooker. Follow the same steps for sautéing the bacon and onions in a separate pan, then transfer everything to the slow cooker. Cook on low for 4-6 hours or until heated through and flavorful. Is it possible to reduce the sweetness of the dish? If you find the dish too sweet for your taste, you can reduce the amount of honey and BBQ sauce. Start with half the recommended amount and taste as you go, adding more if needed to achieve your desired level of sweetness. Can I make this recipe with fresh beans instead of canned? Yes, you can use fresh or dried beans, but you'll need to soak and cook them separately before adding them to the recipe. Canned beans are more convenient and save time. What can I do if my beans are too thick or too thin? If the beans are too thick, you can add a little water, broth, or tomato sauce to thin them out. If they're too thin, continue to simmer them uncovered to allow excess liquid to evaporate and thicken the sauce. These FAQs should help address some common questions and concerns when making Maple Bacon BBQ Baked Beans. Enjoy your cooking! Thank you so much for supporting my site

The Best classic American potato salad bacon, eggs, and pickles. Easy, old-fashioned recipe for a crowd. Instant Pot and Stovetop directions. Guaranteed hit! The Best Old Fashion Classic Potato Salad This classic American potato salad recipe is the perfect combination of creamy, flavorful, and easy to make. Packed with tender potatoes, crispy bacon, hard-boiled eggs, dill pickles, and a rich, tangy dressing made with real mayonnaise and salad dressing, it’s everything you love about an old-fashioned potato salad. Whether you prefer using the Instant Pot or cooking it on the stovetop, this homemade potato salad comes together quickly and is perfect for cookouts, picnics, or family dinners. The potatoes are lightly mashed for that creamy texture while still keeping hearty chunks, and it’s all topped with seasoned salt for extra flavor. If you're looking for the best potato salad recipe to serve a crowd, this one is a guaranteed hit! Share The Best Creamy Potato Salad Ingredients As an Walmart Creator, I earn from purchases. 9 med/lg Potatoes 2 Cups Water 1 cups Mayonnaise Salad Dressing 1 Cup Real Mayonnaise 1 1/2 cup Dill Pickles 1 pound Bacon 1 Medium Onion 6 Hard-Boiled Eggs Season Salt (or Salt and Pepper ) Cooking Options: Love potato salad but not sure which method to use? This recipe gives you two easy ways to make the perfect classic American potato salad—whether you prefer the convenience of the Instant Pot or the traditional stovetop method. Both versions deliver creamy, flavorful results with tender potatoes, crispy bacon, and a rich, tangy dressing. Choose the method that works best for you! Thank you so much for supporting my site Picnic Sides Southern Creamy Mac N' Cheese Recipe Southern Devil Eggs with Dijon Recipe Garlic Parmesan Mashed Potato Ball Recipe Doctored Bush's Baked Beans Recipe Instant Pot Corn On The Cob Recipe Instant Pot Potato Salad Directions Stove top Directions Below Cook the Bacon Start by dicing the bacon into bite-sized pieces. Turn on the sauté function on your Instant Pot and cook the bacon until browned and crispy. Once done, remove the bacon and set it aside on a plate lined with paper towels. Prepare the Potatoes and Eggs Peel and dice the potatoes into chunks. Place them in a steamer basket. Add 2 cups of water to the bottom of your Instant Pot. Carefully lay the 6 eggs on top of the potatoes in the steamer basket (you can add extra eggs if you want more for garnish). Pressure Cook Secure the lid on the Instant Pot. Make sure the valve is set to Sealing. Press Manual (or Pressure Cook) and set the timer for 10 minutes on high pressure. Quick Release and Cool When the timer finishes, perform a Quick Release by turning the valve to Venting. Once the pin drops, carefully open the lid away from you to avoid steam burns. Remove the steamer basket with the potatoes and eggs and set them aside to cool completely. Peel and Chop Eggs Peel the hard-boiled eggs and chop them into small pieces. Chop Onions and Pickles In a food processor, pulse the onion and dill pickles about 5 to 6 times until finely chopped but still slightly chunky. Lightly Mash some of the Potatoes Place the cooked potatoes in a large bowl. Use a potato masher to gently mash the potatoes about 4 or 5 times. This helps create a creamy texture while leaving most of the potatoes in larger chunks. Combine Ingredients Add the chopped eggs, bacon, onions, and pickles to the bowl with the potatoes. Add Mayonnaise Add 1 cup salad dressing (like Miracle Whip) and 1 cup real mayonnaise. Gently stir everything together until well combined and creamy. Add Seasoning Sprinkle the top of the potato salad with seasoned salt evenly. (or salt and pepper) to taste. Chill Chill in the refrigerator for at least an hour before serving to let the flavors blend. Thank you so much for supporting my site Stove Top Southern Pot ato Salad Directions Cook the Bacon Dice the bacon into bite-sized pieces. In a large skillet over medium heat, cook the bacon until browned and crispy. Once done, remove the bacon with a slotted spoon and set it aside on a plate lined with paper towels to drain. Boil the Potatoes Peel and dice the potatoes into chunks. Place them in a large pot and cover with cold water. Add a pinch of salt to the water. Bring the pot to a boil over high heat, then reduce the heat to medium and simmer the potatoes until they are fork-tender, about 10-12 minutes. Drain the potatoes well and let them cool slightly. Boil the Eggs While the potatoes are cooking, place the eggs in a separate saucepan and cover them with water. Bring to a boil over medium-high heat. Once boiling, let the eggs cook for 10-12 minutes. Remove from heat and transfer the eggs to an ice bath or cold water to cool. Peel and chop the eggs once cooled. Chop Onions and Pickles In a food processor, pulse the onion and dill pickles about 5 to 6 times until finely chopped but still slightly chunky. Lightly Mash the Potatoes Place the cooked and slightly cooled potatoes in a large mixing bowl. Use a potato masher to gently mash them 4 or 5 times. This gives the salad a creamy texture while still leaving most potatoes in larger chunks. Combine Ingredients Add the chopped eggs, crispy bacon, onions, and pickles to the bowl with the potatoes. Add Mayonnaise Add 1 cup salad dressing (like Miracle Whip) and 1 cup real mayonnaise. Gently stir everything together until well combined and creamy. Add Seasoning Sprinkle the top of the potato salad with seasoned salt evenly. (or salt and pepper) to taste. Chill Chill in the refrigerator for at least an hour before serving to let the flavors blend. Thank you so much for supporting my site How To Store Potato Salad Store any leftover potato salad in an airtight container in the refrigerator. It will stay fresh for up to 4 days. Be sure to give it a good stir before serving, as the dressing may settle slightly. For best results, keep it chilled until ready to eat and avoid leaving it out at room temperature for extended periods. Did you try this recipe? Let others know your thoughts. Join Us for the latest updates: Facebook Pinterest YouTube Instagram LinkedIn

This Southern homemade mac and cheese is a Instant Pot Favorite. This macaroni dish is made with three types of cheese. It’s super easy to make and can easily be doubled or tripled to feed a larger crowd, Southern Creamy Macaroni And Cheese Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Share Instant Pot Macaroni and cheese Baked oven directiosn below This Southern homemade mac and cheese is a Instant Pot Favorite. What's not to love? This macaroni dish is made with three types of cheese, milk and seasonings. It’s super easy to make and can easily be doubled or tripled to feed a larger crowd or very hungry kids! and aren't we all kids by heart? You can never go wrong with a cheesy pipping hot dish of homemade macaroni and cheese. After making this homemade mac and cheese you will never want the boxed stuff again.. You Will Need 16 oz Elbow Macaroni 5 Cups Water 1 Stick Butter 1/4 Block Velveeta Cheese 1 cup fiesta Shredded Cheese (divided) 1 Cup Mozzarella Cheese 1 tsp Salt 1/4 tsp Pepper 1 cup Milk Place Macaroni and water into your instant pot, place your lid on, make sure you are on sealing and not venting, press manual (or pressure cook) for 12 min.When your timer goes off wait for your pressure button to go down and open lid. Add Butter, Velveeta cheese, 1/2 shredded cheese, salt, pepper and milk. Mix well What can you serve with macaroni and cheese? Southern Kicked-up Green Beans Ultimate Bacon Potato Salad Ranch BBQ Chicken Wings The Best Bacon Baked Beans Bourbon Chicken Hickory, Honey Chicken Wings Resisting the URGE to take a bite, (lol yah right.) I couldn't (smile) Transfer macaroni to a baking dish, and equally cover with 1/2 Shredded Cheese and Mozzarella. Broil for 4 to 5 minutes ENJOY~! CAN I USE PRE-SHREDDED CHEESE TO MAKE MAC AND CHEESE? yes, and I do for this recipe, when added with Velveeta cheese, it makes a rich creamy sauce. Stove Top macaroni and cheese Cook Macaroni according to package directions Drain Add all ingredients and mix well Place in a baking dish and top with extra cheese Turn on broil until cheese turns a golden brown about 4 or 5 min Enjoy~!

Explore the art of crafting homemade pita bread with our straightforward recipe. Unlock the secrets to perfecting these airy pockets by blending simple ingredients and following intuitive steps. Transform your kitchen into a creative haven as you shape and sizzle these doughy delights in a skillet, resulting in golden-brown pita bread that pairs perfectly with your favorite fillings. Homemade Pita Bread Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Explore the art of crafting homemade pita bread (flatbread) with our straightforward recipe. Unlock the secrets to perfecting these airy pockets by blending simple ingredients and following intuitive steps. Transform your kitchen into a creative haven as you shape and sizzle these doughy delights in a skillet, resulting in golden-brown pita bread that pairs perfectly with your favorite fillings. Enjoy the satisfaction of making your own warm, fresh bread, adding a touch of homemade magic to your meals. Enjoy this Versatile flatbread recipe! You Will Need 2 1/2 cups Flour 1 tsp Salt 1 tbsp Sugar 1 tbsp Oil + 1 tbsp for brushing 1 cup Warm Water 2 tbsp Dry Active Yeast Thank you so much for supporting my site How Do You Make Homemade Pita Bread In a bowl or large measuring cup, combine the warm water and dry active yeast. Let the mixture sit for about 10 minutes, or until it becomes frothy and bubbly. In a separate bowl, add 2 cups of flour, salt, sugar, and 1 tablespoon of oil. Pour the yeast mixture into the flour mixture. If you're using a bread machine, select the dough setting and allow the machine to knead the dough until the cycle is complete. The dough should rise during this time. Once the bread machine cycle is finished, gently pull the sides of the dough toward the center to deflate it slightly. Transfer the dough to a floured surface. Roll the dough into a uniform log, and then use a measuring spoon handle to cut even slices. If you prefer larger pita pockets, skip the next step and proceed to step 10. Cut the loaf down the middle, creating two equal parts. Then, cut each part into equal portions. Use the measuring spoon handle to help ensure even parts. To shape the pita pockets, take each piece of dough and pinch the bottom to form a ball. Then, twist the dough around in the palm of your floured hand or on a floured counter, ensuring that the top of the ball remains on top throughout the twisting process. Gently pat down each dough ball and roll it into a flat disk. Heat a skillet over medium-high heat. If you prefer, you can preheat the skillet in the oven at 350°F (175°C) for 5 minutes before starting. Brush the bottom of the skillet with 1 tablespoon of oil. Place a dough disk onto the hot skillet. Allow it to cook for a minute or two until you see bubbles forming on the surface. Gently push down any bubbles that form to help the pita puff up. Carefully flip the pita over using a spatula and cook until the bottom is golden brown. Repeat the cooking process with the remaining dough disks, brushing the skillet with oil before each pita. Once cooked, remove the pita from the skillet and let them cool. They may flatten slightly as they cool. You can store the homemade pita bread in an airtight container for up to 1 week. To serve, cut the pita bread in half and fill with your choice of taco meat, chicken, cheese, or any other filling you desire. Enjoy your delicious homemade pita pockets! Note: When flipping the pita, be gentle to avoid letting out the steam and deflating the pockets. Pita Filling Ideas Italian Shredded Chicken Garlic Honey Chicken Dr. Pepper Pulled Pork Pork Butt Tenderloin Ranchero Huevos Restaurant Style Guacamole Thank you so much for supporting my site Here are some helpful tips to ensure your homemade pita bread turns out perfectly: Yeast Activation: Make sure your water is warm but not too hot when activating the yeast. Too hot water can kill the yeast, while water that's too cold might not activate it properly. Dough Consistency: If the dough is too sticky, gradually add small amounts of flour while kneading until it becomes smooth and elastic. If it's too dry, add a little water. Rising Time: The dough should double in size during the rising phase. If your environment is colder, consider placing the dough in a slightly warmed oven or near a warm spot to facilitate rising. Twisting Technique: When shaping the dough balls, gently twist them in your hands without applying excessive pressure. This will help create a smooth surface on top. Preheating the Skillet: If using a skillet, ensure it's properly preheated before adding the dough. A hot skillet will help create the characteristic pockets in the pita bread. Brushing with Oil: Brushing the skillet with oil before cooking each pita helps prevent sticking and contributes to a crispy exterior. Flipping Gently: When flipping the pita, use a gentle touch to avoid puncturing the delicate pockets that form during cooking. Variations: Experiment with different flours or add herbs and spices to the dough for unique flavors. You can also use whole wheat flour for a healthier option. Pita Puffing: Don't be discouraged if not all pitas puff up perfectly – some might still taste amazing even if they don't puff as much. Practice makes perfect! Storing: To maintain freshness, store the cooled pita bread in an airtight container or plastic bag. Reheat in a toaster or oven for a few minutes before serving. Custom Fillings: Embrace creativity by trying various fillings like hummus, falafel, roasted veggies, or even sweet options like Nutella and bananas. Patience and Practice: Baking pita bread might take a few tries to get just right, so don't hesitate to learn from each attempt and adjust accordingly. Thank you so much for supporting my site FAQs for Homemade Pita Bread: Can I use whole wheat flour instead of all-purpose flour? Yes, you can substitute whole wheat flour for part or all of the all-purpose flour. Keep in mind that whole wheat flour might result in slightly denser pitas compared to using all-purpose flour. Can I make the dough by hand instead of using a bread machine? Absolutely! Mix the ingredients as described, knead the dough by hand until it's smooth and elastic, and then let it rise until doubled in size before proceeding with shaping and cooking. How can I tell if the dough has risen enough during the rising phase? The dough should roughly double in size during rising. You can gauge this by visual inspection or by gently pressing your fingertip into the dough – if the indentation remains, it's ready. My pitas aren't puffing up as much as I'd like. What could be the issue? Pita puffing can be influenced by various factors, such as the skillet's temperature and the dough's thickness. Ensure the skillet is properly preheated and that the dough is rolled to a uniform thickness, neither too thick nor too thin. Can I freeze the homemade pita bread? Yes, you can freeze the cooked pita bread. Allow them to cool completely, then stack them with parchment paper between each pita to prevent sticking. Seal them in an airtight container or freezer-safe bag and freeze for up to 3 months. Thaw in the refrigerator or at room temperature before using. Can I use a grill instead of a skillet? Absolutely! A hot grill can give a nice smoky flavor to your pitas. Preheat the grill to medium-high heat and brush the grates with oil. Place the dough disks directly on the grill and cook for a minute or two on each side until they puff up and develop grill marks. What if my pita bread turns out too hard or tough? Overcooking or cooking at too high a heat might result in tougher pitas. Adjust the cooking time and temperature as needed to achieve a golden-brown color without making them overly crisp. Can I use instant yeast instead of active dry yeast? Yes, you can use instant yeast as a substitute. There's no need to activate it in warm water; you can simply mix it in with the dry ingredients and proceed with the recipe. Can I add herbs or spices to the dough for extra flavor? Absolutely! Feel free to experiment with adding dried herbs, such as oregano, thyme, or rosemary, or spices like garlic powder or onion powder to the dough before mixing. Can I make mini pitas or larger ones with this recipe? Certainly! You can adjust the size of the pitas by altering the size of the dough portions. For mini pitas, make smaller dough balls, and for larger ones, use larger portions. Remember, practice makes perfect, so don't be discouraged if your first batch isn't perfect. With time, you'll become a pita-making pro!