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Jamaican Guinness Punch

Bring the flavors of the Caribbean to your next party with my Jamaican Guinness Punch. Guinness is combined with milk, condensed milk, vanilla and a hint of nutmeg for a spicy twist. Rolled oats are also added, which once blitzed up, gives this punch its thick and creamy texture. This post is meant for an audience 21 and over.

Two glasses filled with Jamaican Guinness punch served over ice with bottles of Guinness in the background

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

This Jamaican Guinness Punch recipe could not be any easier. Place everything into a blender, blitz together, pour over ice and serve.

I like to make my Jamaican Guinness punch with oats to give it that thick and creamy texture. If you like yours a little smoother, leave the oats out.

Guinness punch is enjoyed all over the Caribbean, and the recipe changes from country to country. Some add eggs, others a splash of Irish whisky or rum to the recipe. Some add Nutriment or Supligen as well, an energy nutrition drink. However, what you have here is my version that uses ingredients I always have on hand.

If you like to make your own homemade drinks, try these great-tasting Jamaican-inspired drinks recipes. My Jamaican Rum Punch, Homemade Jamaican Ginger Beer, Jamaican Sorrel Drink, and my Jamaican Style Carrot Juice.

Jamaican Guinness Punch Ingredients

Here's what you will need to make homemade Jamaican Guinness Punch:

Jamaican Guinness punch recipe ingredients
  • Guinness - I use a 11.2 oz bottle of Guinness to make 2 servings of punch.
  • Milk - I recommend full-fat or reduced-fat milk.
  • Rolled oats - adds thickness to the punch, you can leave them out if you prefer a smoother punch. Or drain the punch after blending.
  • Condensed milk - sweetens the punch and balances out the bitterness of the stout.
  • Vanilla extract - I always use vanilla extract as it has a better depth of flavor and essence.
  • Spices - I add ground nutmeg to add a touch of warming spice to the punch.

How to make Jamaican Guinness Punch

A glass of Jamaican Guinness punch topped with ground nutmeg

Add the Guinness, milk, rolled oats, condensed milk, vanilla extract, and nutmeg in a blender. Blend until all of the ingredients are combined and smooth.

A glass of Jamaican Guinness Punch

Pour the punch into glasses or punch cups over ice and serve immediately.

A tall glass of Jamaican Guinness Punch served over ice

Expert Tips

These tips will help you make the best homemade Jamaican Guinness Punch recipe you've ever tried. 

  • The oats thicken the punch. To make the drink a bit smoother, strain the liquid through a strainer.
  • Guinness punch is best cold, so chill in the refrigerator and serve over ice.
  • Don't add the ice cubes until you are ready to serve, otherwise, you risk them melting and diluting the punch.
  • This recipe can be doubled up to serve a larger group.

Flavor variations

  • I've used regular Guinness, but this recipe will work with low-alcohol Guinness too.
  • The rolled oats do make this punch thick, so if you still want the taste, but would prefer to have it a little smoother, leave the rolled oats out and replace the whole milk with oat milk instead. This would also make a great vegan or dairy-free Guinness punch.
  • If you love spice, add some ground cinnamon along with the nutmeg.
Two glasses filled with Jamaican Guinness punch served over ice with bottles of Guinness in the background

FAQs

Can Guinness punch be made ahead?

Yes, in fact it tastes even better if it's left to sit in the refrigerator for a couple of hours. This allows the punch to chill properly and for the spice flavors to infuse the drink.

How long does Guinness punch last in the fridge?

Once made, Guinness punch can be stored in the refrigerator for up to 2 days. Just ensure you don't add any ice to the punch, until you are ready to serve, otherwise, you will dilute the drink.

If you have tried this Jamaican Guinness Punch recipe or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!

Two glasses filled with Jamaican Guinness punch served over ice with bottles of Guinness in the background
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4.67 from 3 votes

Jamaican Guinness Punch

Bring the flavors of the Caribbean to your next party with my Jamaican Guinness Punch. Guinness is combined with milk, condensed milk, vanilla and a hint of nutmeg for a spicy twist. Rolled oats are also added, which once blitzed up, gives this punch its thick and creamy texture.
Prep Time5 minutes
Total Time5 minutes
Course: Drinks
Cuisine: Caribbean, Jamaican
Keyword: Jamaican Guiness punch, Jamaican Guiness punch with oats
Servings: 2
Calories: 332kcal
Author: Tanya

Ingredients

  • 11.2 oz bottle of Guinness
  • 1 cup milk
  • ½ cup rolled oats
  • ¼ cup condensed milk
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon ground nutmeg

Instructions

  • Add the Guinness, milk, rolled oats, condensed milk, vanilla extract and nutmeg into a blender. Blend until all of the ingredients are well combined and smooth.
  • Pour the punch into glasses or punch cups over ice. Serve immediately.

Notes

  • The oats make this drink thick. To make the drink a bit smoother, strain the liquid through a strainer.

Nutrition

Calories: 332kcal | Carbohydrates: 45g | Protein: 10g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 28mg | Sodium: 96mg | Potassium: 400mg | Fiber: 2g | Sugar: 27g | Vitamin A: 300IU | Vitamin C: 1mg | Calcium: 270mg | Iron: 1mg

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Baked Ham

Experience a sweet and savory spiral baked ham recipe like no other! The juicy slices of pineapple add a delightful flavor, while the sauce brings it all together. Enjoy this flavorful feast as an exquisite holiday entrée or a special Sunday supper. Paired with your favorite sides, you're sure to have a meal that will please the whole family!

Fresh baked ham plated on a platter on the table.

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

Are you in charge of the ham for this year's Easter dinner? This recipe is a delicious and foolproof way to ensure your ham is yummy and seasoned perfectly. Let your ham be a showstopping centerpiece this spring. You could even be serving this for Thanksgiving or Christmas! Ham truly is delicious any time of the year.

For those important holidays and special occasions try my Spatchcock Turkey Recipe, Roasted Boneless Leg of Lamb, or Boneless Roast Beef in addition to this baked ham. Check below for delicious side dish ideas!

Ingredients

  • Glaze ingredients - Ketchup, canned pineapple slices and juice, brown sugar, yellow mustard, apple cider vinegar, Worcestershire sauce, honey, black pepper, onion powder, and ground cloves
  • Hickory-smoked spiral ham - I like to use a bone-in ham so I can use the hambone for other recipes.
Baked ham ingredients.

Tools needed for this recipe

  • An oven-safe dish, large enough to fit your spiral ham.
  • Saucepan to prepare the sauce in.

How To Make Oven-Baked Spiral Ham

Preheat oven to 325 degrees Fahrenheit.

Combine ketchup, juice from the canned pineapple, brown sugar, yellow mustard, apple cider vinegar, Worcestershire sauce, honey, black pepper, onion powder, and ground cloves in a medium saucepan over medium-high heat.

Ingredients poured into the pot, minus the ham.

Bring the mixture to a bowl and then reduce the heat to low. Allow the mixture to simmer for 25-30 minutes until the sauce has thickened and reduced. 

All ingredients stirred together in the pot.

Place the sliced pineapple in between the slices of ham. You can use toothpicks to ensure the ham stays upright.

The spiral ham is added to the pot with slices of pineapple in the spirals.

Pour the glaze on top of the ham and cover the ham with foil. Place the ham in the preheated oven and bake for 1 hour and 20 minutes, about 10-12 minutes per pound.

The dish is covered in foil.

Once done, remove the ham from the oven and remove the foil. If you want a crispy glaze, add the ham back in the oven and broil for about 2-3 minutes. Serve and enjoy.

Fresh baked ham with a few bits of char on top.

How To Store Baked Ham

Store any leftover baked ham in an airtight container in the fridge for up to 3 days for the best flavor.

To reheat the baked ham for another meal, place on a baking sheet in a 350-degree Fahrenheit preheated oven until heated through. Add extra pineapple and sauce on top!

Meal Ideas For Leftover Baked Ham

A delicious baked ham with all of those caramel sweet bits is so delicious when added to savory dishes. Use your leftovers in any of these wonderful recipes:

In addition, slice up some ham for the next morning's breakfast then serve warm on sandwiches for lunch. Dice up ham and add to potato soup, stews, omelets, rice, or mac & cheese. With such a versatile protein, ham really works with almost anything.

Fresh baked ham plated on a platter on the table.

Baked Ham Sides

Baked ham with pineapple is best paired with roasted potatoes, asparagus, and a simple green salad. The combo of the sweet and savory main dish with the earthy flavors of roasted veggies and the crispness of a refreshing salad makes for a fantastic combination. Any of these dishes will be a hit next to your baked ham.

FAQ's

Can you freeze a spiral ham?

Yes, spiral-baked ham can be frozen. To freeze, wrap the cooled baked ham tightly in plastic wrap or aluminum foil. When you're ready to prepare the frozen ham, thaw it in the refrigerator overnight and heat it on a baking sheet in a 350°F oven until warm throughout.

Notes

  • If you broil your baked ham at the end, keep a very close eye on it as it only needs 2-3 minutes to create a lovely crispy glaze.

Looking for more ham and oven-baked related recipes? Try these out:

 If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

Fresh baked ham plated on a platter on the table.
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Baked Ham

Experience a sweet and savory spiral baked ham recipe like no other! The juicy slices of pineapple add a delightful flavor, while the sauce brings it all together. Enjoy this flavorful feast as an exquisite holiday entrée or a special Sunday supper. Paired with your favorite sides, you're sure to have a meal that will please the whole family!
Prep Time19 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 39 minutes
Course: Main Course
Cuisine: American
Keyword: baked ham
Servings: 10 people
Calories: 2080kcal
Author: Tanya

Ingredients

  • 1 cup Ketchup
  • 20 ounces Canned pineapple slices in juice slices and juices separated
  • ¾ cup Brown sugar packed
  • ⅓ cup Yellow mustard
  • ¼ cup Apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Honey
  • 1 teaspoon Black pepper
  • 1 teaspoon Onion powder
  • ⅛ teaspoon Ground cloves
  • 1 Hickory smoked spiral ham about 10 pounds

Instructions

  • Preheat oven to 325 degrees Fahrenheit.
  • Combine ketchup, juice from the canned pineapple, brown sugar, yellow mustard, apple cider vinegar, Worcestershire sauce, honey, black pepper, onion powder, and ground cloves in a medium saucepan over medium-high heat. Bring the mixture to a bowl and then reduce the heat to low. Allow the mixture to simmer for 25-30 minutes until the sauce has thickened and reduced. 
  • Place the sliced pineapple in between the slices of ham. You can use toothpicks to ensure the ham stays upright. Pour the glaze on top of the ham and cover the ham with foil.
  • Place the ham in the preheated oven and bake for 1 hour and 20 minutes, about 10-12 minutes per pound.
  • Once done, remove the ham from the oven and remove the foil. If you want a crispy glaze, add the ham back in the oven and broil for about 2-3 minutes. Serve and enjoy.

Nutrition

Serving: 1g | Calories: 2080kcal | Carbohydrates: 34g | Protein: 174g | Fat: 135g | Saturated Fat: 48g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 63g | Trans Fat: 0.001g | Cholesterol: 496mg | Sodium: 9833mg | Potassium: 2484mg | Fiber: 1g | Sugar: 31g | Vitamin A: 160IU | Vitamin C: 7mg | Calcium: 92mg | Iron: 8mg

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Smothered Chicken Recipe

Jam-packed with flavor, my Best Smothered Chicken recipe is food to warm the soul. Chicken thighs are first coated in seasoned flour and then sauteed, before being cooked in a rich and creamy onion gravy.

Dutch oven with smothered chicken thighs and 2 plates with steamed white rice and sauteed greens set alongside

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

Southern Smothered Chicken with gravy, is comfort food at its best, a filling dinner guaranteed to put a smile on everyone's face. This easy-smothered chicken is super tasty as everything is cooked in one pot, meaning you keep all the flavor in the dish.

This dish impressed my mom, who is Caribbean and gets her exposure to Southern food through me. She couldn't stop talking about this gravy and the tender chicken. The hands-on prep time for this dish is minimal, with only 15 minutes to pull the dish together. Then you simply leave the sauce to bubble away gently until the chicken is cooked through.

I've served my smothered chicken with rice, but that gravy works just as well with a bowl of creamy mashed potatoes. In fact, as this recipe makes a good bit of gravy, I like to save the leftovers and serve it over rice and mashed potatoes.

If you like this technique be sure to try my Smothered Turkey Wings, Smothered Pork Chops, Creamy Champagne Chicken, or my Smothered Green Beans.

Ingredients

Smothered chicken recipe ingredients

Here's what you will need to make this smothered chicken recipe:

  • Flour - all-purpose flour is used to make seasoned flour to coat the chicken.
  • Seasoning - onion powder, garlic powder, paprika, seasoned salt, and black pepper season the flour.
  • Olive oil - or any oil made for high-heat cooking will do. I usually use light-tasting olive oil, canola oil, or avocado oil.
  • Chicken - I used bone-in, skin-on chicken thighs as they add great flavor to the finished dish. Feel free to use other chicken cuts or boneless skinless chicken.
  • Butter - unsalted butter, if using salted butter cut back a little on the seasoned salt.
  • Aromatics - onion and garlic for flavor. Red onion or shallots will also work.
  • Broth - chicken broth, but vegetable broth can work too.
  • Cream - heavy cream results in a rich and creamy sauce. You can use a lighter cream, but it won't give you the same velvety texture as heavy cream.
  • Fresh herbs - add some freshly chopped parsley to garnish the dish before serving (optional)

How to make the Best Smothered Chicken recipe

Combine the all-purpose flour, onion powder, garlic powder, paprika, seasoned salt, and black pepper in a shallow dish or plate. Mix until well combined.

Place the chicken in the mixture and coat it evenly on both sides. Set the chicken aside and save the seasoned flour for later.

Heat a large pan over medium-high heat and add in the olive oil.

Once heated, add the chicken thighs and cook each side for 4-7 minutes, or until golden brown. Remove from heat and set aside on a plate.

Bone-in skin-on chicken thighs coated in seasoned flour
Dutch oven with cooked bone-in skin-on chicken thighs

Add in the butter and onions and sauté until softened, about 3-4 minutes. Next, add the garlic and sauté for an additional 1 minute.

Now add the seasoned flour to the pan, stir, and cook for about 1 minute. Slowly stir in the chicken broth.

Dutch oven with sauteed onions
Dutch oven with sauteed onions in a seasoned flour

Place the chicken back into the pan along with any juices from resting on the plate earlier.

Dutch oven with sauteed chicken thighs, seasoned flour, onions and stock

Cover the pan, reduce heat to medium-low, and let simmer, covered, for about 25-28 minutes or until cooked through and tender.

Remove the lid and add heavy cream to the pan and stir the cream into the gravy.

Remove from heat and serve. Top with parsley if desired.

Dutch oven filled with smothered chicken thighs

Expert Tips

These tips will help you make the best smothered chicken recipe you've ever tried. 

  • Take your time to cook out the onions, and almost caramelize them as this will make the sweetest gravy.
  • If using boneless and skinless chicken breast, reduce the amount of cooking time to avoid the chicken from drying out. 
  • The easiest way to check the chicken is done is to use a meat thermometer inserted into the thickest part of the chicken thigh.
  • This is a great make-ahead dish and can be made a day ahead of time. Allowing the chicken to sit in the gravy, only intensifies the flavor, making it taste even better the next day!

Flavor variations

  • Add some extra aromatics like finely chopped celery and carrot to the onions and garlic.
  • Try adding some fresh herbs to the sauce, while the chicken is cooking, like thyme, rosemary, or parsley.
  • If you like a little extra kick to your food, try adding some cayenne pepper or red pepper flakes to the seasoned flour.
  • Add a splash of white wine to the sauce, once the onions have cooked, and before you add the chicken broth. Cook the wine out for a couple of minutes to reduce it a little first.
White plate with smothered chicken served with steamed white rice and sauteed greens

What to serve with Smothered Chicken

This is a great comfort food dish, packed full of flavor, so I like to keep the side dishes simple. Serve it with some steamed rice, or try my Oven Baked Rice.

If you prefer a potato side, mash would be my go-to as it's perfect with the creamy gravy. Try my Creamy Slow Cooker Mashed Potatoes or my Garlic Mashed Potatoes.

One or two extra vegetable sides never go amiss, my Oven Roasted Cauliflower, Roasted Okra, Oven Roasted Broccoli, Turnip Greens, or Collard Greens would all work a treat.

How to store 

Make ahead: This is a great make-ahead dish. Cook the smothered chicken earlier in the day, or the day before, then cool it completely, before covering and storing it in the refrigerator.

To refrigerate: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When ready to enjoy, reheat the chicken and sauce on the stovetop until piping hot.

To freeze: Once cooked and cooled, place the smothered chicken into an airtight container and store it in the freezer for up to 3 months. Defrost in the refrigerator before reheating to piping hot.

Close up image of white plate with smothered chicken served with steamed white rice and sauteed greens

FAQs

Where did smothered chicken come from?

The technique of smothering meat is a Cajun and Creole style of cooking that originated in Louisiana. It is used to smother meat, most commonly chicken and pork; but also seafood or vegetables in a sauce.

What is the difference between stewed chicken and smothered chicken?

The main difference is that stewed chicken is boiled/braised in the gravy, whilst with smothered chicken, the chicken is dredged in flour, then fried first, before being smothered in the sauce.

If you have tried this Smothered Chicken recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!

Dutch oven filled with smothered chicken thighs
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4.95 from 17 votes

Smothered Chicken

Best Smothered Chicken recipe where chicken thighs are coated in seasoned flour and sauteed, then cooked in a rich and creamy onion gravy.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Main Course
Cuisine: American, Southern
Keyword: best smothered chicken, easy smothered chicken, smothered chicken recipe, smothered chicken with gravy
Servings: 4
Calories: 946kcal
Author: Tanya

Ingredients

  • ⅓ cup all-purpose flour
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 2 teaspoons paprika
  • 1.5 teaspoons seasoned salt
  • 1 teaspoon black pepper
  • 3 lbs chicken thighs bone-in, skin-on
  • 3 Tablespoons olive oil
  • 2 Tablespoons unsalted butter
  • 1 yellow onion halved and sliced
  • 4 cloves garlic chopped
  • 1.5 cups chicken broth
  • ½ cup heavy cream
  • freshly chopped parsley optional garnish

Instructions

  • Combine the all-purpose flour, onion powder, garlic powder, paprika, seasoned salt, and black pepper in a shallow dish or plate. Mix until well combined. Place the chicken in the mixture and coat it evenly on both sides. Set the chicken aside and save the seasoned flour for later.
  • Heat a large pan over medium-high heat and add in the olive oil. Once heated, add the chicken thighs and cook each side for 4-6 minutes or until golden brown. Remove from heat and set aside on a plate.
  • Add in the butter and onions and sauté until softened, about 3-4 minutes. Add garlic and sauté for an additional 1 minute.
  • Add the seasoned flour to the pan, stir, and cook for about 1 minute. Slowly stir in the chicken broth.
  • Place the chicken back into the pan along with any juices from resting on the plate earlier. Cover the pan, reduce heat to medium-low, and let simmer, covered, for about 25-28 minutes or until cooked through and tender.
  • Remove the lid and add heavy cream to the pan and stir the cream into the gravy.
  • Remove from heat and serve. Top with parsley if desired.

Notes

  • I used bone-in, skin-on chicken thighs for this recipe. Feel free to use other chicken cuts or boneless skinless chicken. If using boneless and skinless chicken breast, reduce the amount of cooking time to avoid the chicken from drying out. 
  • This recipe makes a good bit of gravy. I like to save the leftovers and serve it over rice and mashed potatoes.

Nutrition

Calories: 946kcal | Carbohydrates: 16g | Protein: 50g | Fat: 75g | Saturated Fat: 25g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 32g | Trans Fat: 0.5g | Cholesterol: 334mg | Sodium: 1434mg | Potassium: 750mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1336IU | Vitamin C: 3mg | Calcium: 71mg | Iron: 3mg

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Zuppa Toscana Recipe

Satisfy your Italian cravings without having to travel to Italy with this delicious zuppa toscana recipe! This easy-to-replicate dish is savory, flavorful, and sure to please the whole family. With just a few ingredients, you can make this copycat of Olive Garden's classic dish right in your own kitchen - no reservations required!

Filled bowl of zuppa toscana soup.

This is an Olive Garden's soup that my husband and I love. We started making it at home years ago and love this at-home copycat version. It’s perfect for meal prep as it’s a soup we can prepare ahead of time and eat a few days later. The flavor is even better when it sits in the fridge for a day or two. 

Do you love a copycat recipe? So do we! Check out my awesome recipe for copycat KFC potato wedges, or our copycat rice-a-roni recipe.

A bowl of zuppa toscana soup.

Ingredients

  • Bacon - Crispy bacon adds a next-level flavor to this delicious soup.
  • Ground Italian sausage - Try spicy Italian sausage for a bit of a kick, to make your own just add ½- 1 teaspoon of crushed red pepper flakes to the meat. You can also buy hot Italian sausage or mild Italian sausage, whatever your preference.
  • Yellow onion - A nice mild cooking onion.
  • Garlic - Minced garlic is ideal, in a pinch use garlic powder or freeze-dried minced garlic.
  • Chicken broth - A chicken stock concentrate also works great, just measure according to the recipe.
  • Water
  • Russet potato - Russet potatoes work really well in this recipe, as they will soak up a lot of liquid, and slowly lose their shape. Helping to make the soup thicker and creamier.
  • Kale - Feel free to sub swiss chard, fresh spinach, or other greens in place of kale.
  • Heavy cream - Half and half or even whole milk can be swapped out for heavy cream.
  • Salt and Pepper to taste
Zuppa toscana soup recipe ingredients.

Tools needed for this recipe

  • Large pot or Dutch oven
  • Ladle
  • Sharp knife and cutting board.

How To Make Zuppa Toscana Soup

In a large pot or Dutch oven over medium-high heat, cook the bacon until crispy, about 8 minutes. Once cooked, remove with a slotted spoon and set aside on a plate lined with paper towels. Drain any excess bacon grease from the pot, reserving about 1 Tablespoon in the pot.

Bacon being fried in a dutch oven.

Add the Italian sausage to the same pot and cook, breaking it up into small pieces as you go, brown sausage until fully cooked through.

Sausage, onions, and garlic being cooked in the dutch oven.

Add the onion and garlic to the pot and cook until softened, about 2 minutes.

Cooked sausage and onions in the dutch oven.

Pour in the chicken broth, water, and chopped potatoes. Bring to a boil over high heat then reduce heat to low-medium heat and simmer until the potatoes are fork tender, about 20 minutes.

Broth and potatoes added to the pot.

Add in the kale and heavy cream and simmer for an additional 2 minutes, or until the kale is just wilted.

Kale and cream added to the soup.

Remove from heat and season with salt and pepper to taste. Place in serving bowls and top with bacon. Serve warm. Enjoy!

spoon holding up soup

How to store this Zuppa Toscana recipe

This soup is truly so delicious served right away! Often times we don't even have leftovers, it's that good.

To store, let the soup cool to room temperature, and store in an airtight container in the refrigerator for 3-5 days.

Freeze zuppa toscana soup in a freezer safe container, like Souper Cubes! Perfectly portioned for easy thawing and serving.

A bowl of zuppa toscana soup with someone take a bite with a spoon.

What can I serve with Zuppa Toscana Soup?

While this zuppa toscana copycat recipe is incredible on its own, serve it with a generous sprinkle of freshly grated parmesan cheese on top.

Soak up this creamy soup with homemade biscuits or breadsticks like they do at Olive Garden.

FAQ's

What does Zuppa Toscana mean in Italian?

The literal translation of "zuppa toscana" means Tuscan Soup. An absolutely delicious traditional Italian soup.

How can I make this recipe healthier?

In place of pork sausage use ground turkey sausage or ground turkey with Italian seasoning. Turkey bacon is also a great swap for regular bacon. Using less cream or replacing cream with regular milk should help as well. Cauliflower florets are a great swap for potatoes, making this a keto version. I've tried all of these swaps, and the flavor of your favorite soup has not gone away, still one of the most delicious recipes.

Notes

  • Feel free to sub swiss chard, spinach, or other greens in place of kale
  • For a thicker soup, reduce the amount of chicken broth by 1 cup. 
  • For a spicy soup, use spicy Italian ground sausage.

Looking for more soup recipes? Try these out:

 If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

Filled bowl of zuppa toscana soup.
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4.75 from 4 votes

Zuppa Toscana Recipe

Satisfy your Italian cravings without having to travel to Italy with this delicious zuppa toscana recipe! This easy-to-replicate dish is savory, flavorful, and sure to please the whole family. With just a few ingredients, you can make Olive Garden's classic dish right in your own kitchen - no reservations required!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course, Soup
Cuisine: Italian
Keyword: zuppa toscana recipe
Servings: 6 servings
Calories: 500kcal
Author: Tanya

Equipment

Ingredients

  • 4 slices Bacon chopped into 1-inch pieces
  • 1 pound Ground Italian sausage
  • 1 Yellow onion diced
  • 4 cloves Garlic minced
  • 4 cups Chicken broth
  • 1 cup Water
  • 1 large Russet potato chopped
  • 2 cups Kale chopped
  • ¾ cup Heavy cream
  • Salt and Pepper to taste

Instructions

  • In a large pot or Dutch oven over medium heat, cook the bacon until crispy, about 8 minutes. Once cooked, remove with a slotted spoon and set aside on a plate lined with paper towels. Drain any excess bacon grease from the pot, reserving about 1 Tablespoon in the pot.
  • Add the Italian sausage to the same pot and cook, breaking it up into small pieces as you go, until it’s browned and fully cooked through.
  • Add the onion and garlic to the pot and cook until softened, about 2 minutes.
  • Pour in the chicken broth, water, and chopped potatoes. Bring to a boil over high heat then reduce heat to low-medium and simmer until the potatoes are cooked through, about 20 minutes.
  • Add in the kale and heavy cream and simmer for an additional 2 minutes, or until the kale is just wilted.
  • Remove from heat and season with salt and pepper to taste. Place in serving bowls and top with bacon. Serve warm. Enjoy!

Video

Notes

  • Feel free to sub swiss chard, spinach, or other greens in place of kale
  • For a thicker soup, reduce the amount of chicken broth by 1 cup. 
  • For a spicy soup, use spicy Italian ground sausage.
  • Feel free to top with parmesan cheese if you like cheese on your soup. 

Nutrition

Serving: 1g | Calories: 500kcal | Carbohydrates: 17g | Protein: 17g | Fat: 41g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 0.02g | Cholesterol: 104mg | Sodium: 1262mg | Potassium: 646mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2678IU | Vitamin C: 28mg | Calcium: 114mg | Iron: 2mg

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Oven Roasted Cauliflower

Roasted cauliflower is an easy, delicious way to enjoy a lazy healthy meal. This simple recipe packs a lot of flavor and nutrition into one dish. The nutty flavor of the cauliflower with the crunchy texture makes for an irresistible snack.

oven roasted cauliflower on a plate with a fork.

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

This low-carb option is incredibly versatile: use it as a side dish, add some meat to make it into a main course, or top it with your favorite sauce for extra flair. So if you're looking for a healthy, tasty low-carb alternative, try this roasted cauliflower - you won't regret it!

If you're a fan of cauliflower you'll love my Creamy Cauliflower Soup, Roasted Cauliflower Dip or this Cauliflower Pizza Casserole.

oven roasted cauliflower still on the baking sheet.

Ingredients for Oven Roasted Cauliflower

  • Cauliflower florets: Fresh cauliflower florets, should be rinsed and patted dry before preparing.
  • Avocado oil: Oil helps to prevent burning, allows the seasoning to stick, and provides flavor. Olive oil would also work here.
  • Garlic powder: For flavor!
  • Kosher salt: Also for flavor.
  • Crushed red pepper flakes: Optional for a bit more bite!
oven roasted cauliflower ingredients.

Tools needed for this recipe

  • Cutting board and sharp knife
  • Large mixing bowl
  • Large baking sheet
  • Parchment paper

How To Make Oven-Roasted Cauliflower

Preheat oven to 450 degrees Fahrenheit (232C). Prepare a baking sheet by lining it with parchment paper. Set aside. 

cauliflower on a glass bowl.

In a large bowl, combine the cauliflower florets with avocado oil, garlic powder, salt, and crushed red pepper florets. Stir to combine, ensuring all the florets are covered with oil and seasoning. 

Seasoned cauliflower on a parchment lined baking sheet.

Spread the cauliflower on the baking sheet in a single layer.

Cooked oven roasted cauliflower still on the baking sheet.

Place in oven and bake for 20-25 minutes, turning the baking tray halfway through. The cauliflower is ready when lightly browned. Remove from the oven and serve. 

How to store leftovers

Store leftovers in an airtight container in the refrigerator for up to a week.

It isn't recommended to freeze steamed, or softened cauliflower, as their texture will change and become mushy after thawing due to the additional moisture added.

Roasted Cauliflower Variations

Almost any dish can be elevated with the addition of spices. Any of these seasonings are sure to be a hit!

Italian seasoned cauliflower - Add Italian seasoning, parmesan cheese, or oregano to your seasoning mixture.

Mexican cauliflower - Cumin and chili powder will add a bit of flare to this recipe. Spritz with a squeeze of lime to finish.

Extra spice - Try my Homemade Cajun Seasoning or Jamaican Jerk Seasoning to spice up this mild vegetable.

Let this recipe be a base for Creamy Cauliflower Soup, or simply serve it on top of a baked potato with cheese!

oven roasted cauliflower on a baking sheet.

Serving Suggestions

Cauliflower itself is a great stand-alone vegetable, lending itself to be paired alongside almost any protein.

While roasting your cauliflower, try any of these delicious proteins in your air fryer:

FAQ's

Why is my roasted cauliflower mushy?

Overcrowding your baking sheet will result in steamed or mushy cauliflower. Leaving plenty of room between each piece will allow the moisture to evaporate and the vegetable to cook evenly. If necessary, use two baking sheets for even roasting.

What color cauliflower is the most nutritious?

Cauliflower can come in white, orange, purple, and green. While they all taste the same, the orange and purple varieties contain more antioxidants, with the orange carrying more beta-carotene than the rest.

Notes

  • Turning the baking sheet halfway through will ensure that your roasted cauliflower has cooked evenly over every piece.

Looking for more oven-roasted recipes? Try these out:

 If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

oven roasted cauliflower on a plate with a fork.
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5 from 1 vote

Oven Roasted Cauliflower

Roasted cauliflower is an easy, delicious way to enjoy a lazy healthy meal. This simple recipe packs a lot of flavor and nutrition into one dish. The nutty flavor of the cauliflower with the crunchy texture makes for an irresistible snack.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: American
Keyword: oven roasted cauliflower
Servings: 6 servings
Calories: 119kcal
Author: Tanya

Ingredients

  • 8 cups Cauliflower florets rinsed and patted dry
  • 4 tablespoons Avocado oil
  • 2 teaspoons Garlic powder
  • 1 teaspoon Kosher salt
  • ¼ teaspoon Crushed red pepper flakes optional

Instructions

  • Preheat oven to 450 degrees Fahrenheit (232C). Prepare a baking sheet by lining it with parchment paper. Set aside. 
  • In a large bowl, combine the cauliflower florets with avocado oil, garlic powder, salt, and crushed red pepper florets. Stir to combine, ensuring all the florets are covered with oil and seasoning. 
  • Spread the cauliflower on the baking sheet in a single layer.
  • Place in oven and bake for 20-25 minutes, turning the baking tray halfway through. The cauliflower is ready when lightly browned. Remove from the oven and serve. 

Nutrition

Serving: 1g | Calories: 119kcal | Carbohydrates: 7g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 430mg | Potassium: 412mg | Fiber: 3g | Sugar: 3g | Vitamin A: 25IU | Vitamin C: 64mg | Calcium: 31mg | Iron: 1mg

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Sweet Potato Soup Recipe

My family love the flavor of sweet potato, so this Sweet Potato Soup recipe with coconut milk is always popular and a hit every time I serve it. This mildly spicy sweet potato soup recipe has curry powder and ground coriander added to it, taking the flavor to another level.

two bowls of sweet potato soup garnished with chopped cilantro and a drizzle of coconut milk

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

I love a good sweet potato recipe, as it's one of my favorite tubers. So it's no surprise that I've made this delicious curry-flavored sweet potato soup recipe to share with you all.

I like to add apple to this healthy sweet potato soup recipe as the apple adds just a touch of sharpness to balance out the sweetness of the potato. This is also a great dairy-free and vegan sweet potato soup, as I use coconut milk, rather than cream. If you use gluten-free vegetable stock it makes a great tasting gluten-free soup too.

Depending on portion size, soup makes a great appetizer or main dish served with some crusty bread.

Ingredients

  • Olive oil - or any oil made for high-heat cooking will do. I usually use light-tasting olive oil, canola oil, or avocado oil.
  • Aromatics - onion and garlic for flavor.
  • Seasoning - flavor with curry powder and ground coriander, then add salt and black pepper to taste once the soup has cooked.
  • Sweet potatoes - use any color sweet potato.
  • Apple - I suggest a large sweet apple, something like Honeycrisp or Fuji would be ideal.
  • Broth - vegetable broth, but chicken broth can work too.
  • Coconut milk - full-fat unsweetened coconut milk adds a creamy element. You can use lite coconut milk if you prefer, but the soup will have a thinner texture.
  • Cilantro - for garnish, you can sub with chives or sliced green onions.
Sweet potato soup recipe ingredients

How to make Sweet Potato Soup recipe

Heat the olive oil in a large pot over medium heat. Add the onions and sauté gently until softened, about 3-5 minutes.

Now add the garlic and sauté for an additional minute.

Add the curry powder and ground coriander to the pot and sauté for an additional 20 seconds, to bloom the spices.

Dutch oven with olive oil, sauteed onions, garlic and spices

Now add the sweet potatoes, apple, and vegetable broth to the pot, ensuring that the broth covers the sweet potatoes and apples.

Dutch oven filled with chopped sweet potato, apple and vegetable broth

Bring the mixture to a boil, then reduce the heat to medium-low, and cover the pot with a lid.

Allow the soup to simmer, covered, for about 15 minutes, until the sweet potatoes and apples are soft.

Dutch oven filled with cooked sweet potato soup prior to being blended

Remove the pot from the heat. Blend the soup using an immersion blender (or a regular blender), until it’s smooth.

Dutch oven of sweet potato soup being blended using a stick blender

Stir in coconut milk and add salt and pepper to taste.

Dutch oven filled with sweet potato soup

Serve the soup and top with chopped cilantro if desired.

Expert Tips

These tips will help you make the best sweet potato soup you've ever tried. 

  • Take care when sautéing the onion, you only want to soften it, not color it. Only add the garlic for the final minute, otherwise, you risk burning it.
  • The amount of salt and pepper added will depend if your curry powder has salt or pepper in the mixture. I suggest tasting the soup and then adding any salt and or pepper if desired.
  • If you don’t have an immersion blender, you can use a stand blender. Carefully transfer the soup to the blender and blitz to smooth. Work in batches and take care as the soup will be very hot.
  • For a gluten-free sweet potato soup, ensure the vegetable stock you are using is gluten-free.
  • This recipe is easily doubled up so is great for batch cooking. Enjoy some now and freeze some for a quick and easy meal another day.
bowl of sweet potato soup with a soup spoon

Flavor variations

  • Butternut squash would be a great substitution for the sweet potato.
  • Increase the number of vegetables in this soup; for example, add some chopped carrots or parsnips. Just ensure you add a little extra broth too.
  • If you like chili heat, saute some freshly chopped red chili along with the onion and garlic.
  • Try serving with a wedge of lime to add a burst of zesty freshness.

How to store 

To refrigerate: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When ready to enjoy, reheat the soup on the stove top until piping hot.

To freeze: Once cooked and cooled, place the soup into an airtight container and store it in the freezer for up to 3 months.

Frozen soup can either be defrosted overnight in the refrigerator then reheated to piping hot. Alternatively, you can heat it straight from frozen, just place the soup in the pot and heat up gently over low-medium heat.

bowl of sweet potato soup garnished with chopped cilantro and a drizzle of coconut milk

FAQs

Do you peel sweet potatoes before adding them to this soup?

I prefer to peel sweet potatoes when making soup as it results in smooth soup that has a great velvety texture once blended.

Can I use chicken broth instead of vegetable broth?

Yes, provided you are not serving this soup to vegan or vegetarian diners, you can easily substitute the vegetable broth for chicken.

How long to boil sweet potatoes in soup?

As the sweet potatoes have been peeled and chopped into smaller chunks, it only takes around 15 minutes to simmer in the broth to cook the potatoes. Just always check the potatoes are soft before you blitz the soup.

More Delicious Soup Recipes

If you have tried this Sweet Potato Soup recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!

bowl of sweet potato soup garnished with chopped cilantro and a drizzle of coconut milk
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Sweet Potato Soup Recipe

Sweet Potato Soup recipe with coconut milk and apple in a vegetable broth and mildly spiced with curry powder and ground coriander.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Soup
Cuisine: American
Keyword: healthy sweet potato soup recipe, spicy sweet potato soup, sweet potato soup coconut milk, sweet potato soup recipe
Servings: 4
Calories: 377kcal
Author: Tanya

Equipment

Ingredients

  • 2 tablespoon olive oil
  • 1 small onion chopped
  • 3 cloves garlic chopped
  • ¾ teaspoon curry powder
  • ½ teaspoon ground coriander
  • 2 lbs sweet potatoes peeled and chopped
  • 1 large sweet apple like honeycrisp or fuji - peeled and chopped
  • 4 cups vegetable broth
  • ½ cup full-fat unsweetened coconut milk
  • salt & pepper to taste
  • chopped cilantro garnish

Instructions

  • Heat the olive oil in a large pot over a medium heat. Add the onions and sauté gently until softened, about 3-5 minutes. Add the garlic and sauté for an additional minute.
  • Add the curry powder and ground coriander to the pot and sauté for an additional 20 seconds, to bloom the spices.
  • Now add the sweet potatoes, apple, and vegetable broth to the pot, ensuring that the broth covers the sweet potatoes and apples. Bring the mixture to a boil, then reduce the heat to medium-low, and cover the pot with a lid. Allow the soup to simmer, covered, for about 15 minutes, until the sweet potatoes and apples are soft.
  • Remove the pot from the heat. Blend the soup using an immersion blender (or a regular blender), until it’s smooth. Stir in coconut milk. Salt and pepper to taste.
  • Serve the soup and top with chopped cilantro if desired.

Notes

The amount of salt and pepper added will depend if your curry powder has salt or pepper in the mixture. I suggest tasting the soup and then adding any salt and or pepper if desired.

Nutrition

Calories: 377kcal | Carbohydrates: 60g | Protein: 5g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1072mg | Potassium: 947mg | Fiber: 9g | Sugar: 18g | Vitamin A: 32706IU | Vitamin C: 11mg | Calcium: 88mg | Iron: 2mg

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The Difference between Sweet Potatoes and Yams

If you're tired of wondering whether you're eating sweet potatoes or yams, then you're not alone. The confusion between these two root vegetables has been around for years, but it's important to know the difference between the two.

sweet potatoes on the left and yams on the right, with txt that says sweet potatoes vs. yams

Let's start with the basics. These two vegetables are not the same thing, despite what you may have heard. They come from two different plant families and have distinct differences in taste, texture, and appearance.

The Difference between yams and sweet potatoes

There's a lot of confusion out there about yams and sweet potatoes. People often use the terms interchangeably, but they're actually two different vegetables.

Yams are tubers that grow in tropical climates and have a tough, dark-brown skin. They come in various shapes and sizes, from round to cylindrical. The flesh of yams can range from white to purple, yellow, or pink. They have a fibrous texture and they tend to be dryer than sweet potatoes.

On the other hand, sweet potatoes tend to be sweeter and moister than yams. They have thin, smooth skin and the flesh can range from white to yellowish-orange or even purple. Sweet potatoes are mostly found in temperate climates in North America and Europe.

Where are sweet potatoes and yams from?

In order to understand the difference between yams and sweet potatoes you must know where they come from. The sweet potato is believed to have been first grown somewhere in Central South America. And made its way through Mexico and then to the United States where now 50% of America’s sweet potatoes are grown in the state of North Carolina.

cut raw sweet potato on the left, cut raw white yam on the right

The starch content

The sweet potato is a sweet, starchy vegetable. Some sweet potatoes soften while they cook, and some stay hard. Sweet potatoes on the outside can be white, yellow, red, purple, and brown. And on the inside can be white, yellow, orange, and reddish. In fact, there are over 400 varieties of sweet potatoes with various tastes.

Yams are starchier and drier than sweet potatoes and have a more bitter taste to them.

cut sweet potato and cut yams in white bowls sittin side by side

Which cuisines use yams and sweet potatoes

Yams are used in Latin American, Caribbean, and African cuisines where The U.S. is known for more sweet potato usage.

Recipes

Although yams and sweet potatoes can get confused with one another there are some meals that know the difference between the two.

sweet potatos with spoon sticking out

Sweet Potato Recipes

Sweet potatoes are etched so much in America that many are willing to switch out traditional fries with that sweet potato fries or wedges. The starchiness of them makes a perfect substitute for regular potatoes.

Ironically enough named, candied yams are made with sweet potatoes and are also known as a staple in American households. The sweetness of brown sugar and butter pairs very well with sweet potatoes. But many recipes for candies yams are actually made with sweet potatoes.

There are many more mouth-watering recipes for sweet potatoes, but you don’t have to take my word for it just go to Sweet potato recipes for more information.

Yam Recipes

Yams also have a meal that is exclusive to them. Golden Yam cake is a hit on the international food scene. All you need is basic cooking ingredients for cake. And the addition of the yams makes this cake light and fluffy. And all you need to top this sweet treat off is some powdered sugar.  The natural sweetness of chopped-up yams will give any stir fry the extra kick that you may be looking for.  

Yams are also often used in many soup recipes, such as chicken or goat soup.

Cultural Differences

Sweet Potatoes hold a special place in the United States whereas yams hold some American value and are mostly seen as an international dish. Many Americans use sweet potatoes as substitutes when dieting in hopes of slimming down.  And bring them out specifically for the holidays. 

Whereas in Africa which was mentioned earlier as the world’s biggest supplier of yams, they are seen as life-giving and have festivals in their honor. They are so revered in some African nations that all of the crops must be wiped out and discarded from the previous season so the new harvest can start also symbolizing a new beginning for that town or village.

Conclusion

Sweet potatoes and yams hold some type of value no matter where they are in the world.  Their makeup is similar and often confused with one another. But these two vegetables are different enough to satisfy anyone who is looking for a delicious treat.   

Yams and sweet potatoes are both nutritious root vegetables that can make a healthy addition to any diet. While they may look similar and can often be used interchangeably in recipes, there are distinct differences between them in terms of flavor, nutrition, and texture.

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Braised Short Ribs

This is the best braised short ribs recipe, and once you cook it I'm sure you'll agree. The beef short ribs are cooked in a delicious gravy until the meat is fork tender and falls away from the bone.

braised beef short rib served on top of a bowl of creamy polenta

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

Beef short ribs are full of delicious marbling, making them the ideal cut for braising. Cook them low and slow and the fat will render down, resulting in the tastiest gravy.

I like to make my red wine braised short ribs in oven, they are the perfect cook for a lazy weekend, when you want something delicious, but want a dish with minimal prep. Similar to my oxtail recipe, these ribs are first seasoned with a delicious spice mixture, cooked until fork tender, and covered in a delicious gravy.

What is braising?

Braising is when food is first sauteed lightly to brown it, then stewed slowly in a covered pot. The stewing part can be done in the oven or on the stovetop. Braising is a simple method of cooking that often requires little preparation, and can be used to cook meat or vegetables.

Ingredients

  • Beef short ribs - look for short ribs that have been trimmed of excess fat and silver skin
  • Seasoning - Brown sugar, Kosher salt, black pepper
  • Vegetable oil - for browning
  • Aromatics - Yellow onion, celery, carrot, garlic cloves
  • For the sauce - Tomato paste, red wine, beef broth, red pepper flakes, fresh rosemary
braised beef short ribs recipe ingredients

How to make the Best Braised Short Ribs

a plate of raw beef short ribs seasoned with brown sugar, salt and black pepper
Dutch oven with seared beef short ribs

Preheat your oven to 275 degrees Fahrenheit.

Season the ribs with brown sugar, kosher salt, and black pepper. Heat oil in a large, heavy bottom pot over medium heat and brown the short ribs on all sides, for about 4-5 minutes.

Remove from the pot and set aside. 

Dutch oven filled with sauteed onion, carrot, celery and garlic
Dutch oven with sauteed vegetables with tomato paste and red pepper flakes stirred through

Add onions, celery, carrot, and garlic to the pot and sauté for about 5 minutes, until the vegetables soften. Now add the tomato paste and stir for an additional 30 seconds.

Add red wine, beef broth, and red pepper flakes and stir.

Dutch oven with sauteed vegetables and red wine and beef broth added topped with springs of fresh rosemary
Dutch oven with sauteed vegetables topped with browned beef short ribs

Place the sprigs of fresh rosemary into the pot, then return the browned short ribs to the pot and cover them with a lid.

Place the pot into the preheated oven. Bake the short ribs, covered, until tender, about 3.5-4 hours. 

Dutch oven filled with braised beef short ribs
close up image of braised beef short rib

Remove the pot from the oven and serve.

Expert Tips

These tips will help you make the best braised short ribs you've ever tried. 

  • For the best results, always preheat the oven so that it's good and hot to start.
  • Trim off most of the excess fat from the short ribs to avoid a greasy sauce. 
  • Sear the meat first to brown it, before braising, as this step will add so much flavor to the finished sauce.
  • When you add the red wine and beef broth, scrape any crispy bits off the bottom of the pot as this all adds flavor to the finished sauce.
  • If time permits, prepare your short ribs a day ahead and refrigerate them in a closed container. The fat from the short ribs will rise to the top (see photographs below). When ready to serve, remove the layer of fat and reheat the ribs and the sauce on the stove top in a covered pot over low heat.
  • Nothing goes to waste in my kitchen, so freeze any leftover sauce to serve with another roast or steak dinner.
glass dish with cold braised short ribs and a thick layer of solid fat on top
a ladle with sold beef fat being spooned off the braised short ribs

Flavor variations

  • I've used onion, celery, carrot, and garlic to flavor the cooking liquor. You can add in any other veggies, for example; mushrooms, leeks, shallots, or red chili would work with the beef too.
  • Use sprigs of fresh thyme or parsley instead of rosemary.
  • If you prefer to make the braising liquor without red wine, leave it out and add a little more beef broth.

How to serve Braised Beef Short Ribs

Serve red wine braised short ribs on top of a bowl of my creamy polenta, with a spoon of the delicious sauce the beef has been braised in.

You can serve this dish with potato too, try it with my Creamy Instant Pot Mashed Potatoes, Garlic Mashed Potatoes, or for a great alternative to regular potatoes try my Mashed Sweet Potatoes.

There's so much flavor in this dish I keep any additional veggie sides simple. Try my Oven Roasted Broccoli, Fried Cabbage, Instant Pot Buttered Cabbage, or Southern Green Beans.

How to store 

To refrigerate: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. When ready to enjoy, reheat the ribs and sauce on the stove-top until piping hot.

To freeze: Once cooked and cooled, place the ribs and sauce into an airtight container and store them in the freezer for up to 3 months. Defrost in the refrigerator before reheating to piping hot.

fork tender braised short ribs served on top of a bowl of creamy polenta

FAQs

What are short ribs?

Beef short ribs are are cut from the chuck area of the cow; the lower section of the rib cage, beneath the back ribs. This rib cut comprises "short" pieces of rib bone that are covered in meat.

Why do you braise short ribs?

Braising is a great way to cook short ribs, you'll be left with tender ribs of meat that just fall from the bone. The ribs are heavily marbled with fat, and the low and slow cook allows all the fat to break down and melt into the sauce, resulting in a great tasting dish.

Do you have to sear short ribs before braising?

While you don't have to, I do recommend browning the short ribs first in a little oil. Browning the meat adds so much extra flavor to the finished dish.

Should I cover short ribs in the oven?

Yes, I recommend covering the pot with a tight fitting lid while the ribs are in the oven. This stops the meat from drying out.

If you have tried this Braised Short Ribs recipe, please rate it and let me know how it turned out in the comments below!

braised beef short rib served on top of a bowl of creamy polenta
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4.62 from 13 votes

Braised Beef Short Ribs

This is the best braised short ribs recipe, the ribs are cooked in a delicious gravy until the meat is fork tender and falling away from the bone.
Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes
Course: Main Course
Cuisine: American
Keyword: braised beef short ribs, braised short ribs, braised short ribs in oven, red wine braised short ribs
Servings: 4
Calories: 529kcal
Author: Tanya

Ingredients

  • 2.5 lb short ribs rinsed and patted dry
  • 3 tablespoon brown sugar
  • 1 tablespoon kosher salt
  • ½ teaspoon black pepper
  • 3 tablespoon vegetable oil
  • 1 yellow onion chopped
  • 1 rib celery chopped
  • 1 medium carrot chopped
  • 4 cloves garlic chopped
  • 1 tablespoon tomato paste
  • ¼ cup red wine
  • 1.5 cup beef broth
  • ½ teaspoon red pepper flakes
  • 2 sprigs fresh rosemary

Instructions

  • Preheat your oven to 275 degrees Fahrenheit. Season the ribs with brown sugar, kosher salt, and black pepper. Heat oil in a large, heavy bottom pot over medium heat and brown the short ribs on all sides, about 4-5 minutes. Remove from the pot and set aside.
  • Add onions, celery, carrot, and garlic to the pot and sauté for about 5 minutes, until the vegetables soften. Now add the tomato paste and stir for an additional 30 seconds. Add red wine, beef broth, and red pepper flakes and stir.
  • Place the sprigs of fresh rosemary into the pot, then return the browned short ribs to the pot and cover them with a lid. Place pot in the preheated oven. Bake the short ribs, covered, until tender, about 3.5-4 hours.
  • Remove from the oven and serve.

Notes

  • Trim off most of the excess fat from the short ribs to avoid a greasy sauce. 
  • If time permits, prepare your short ribs a day ahead and refrigerate in a closed container. The fat from the short ribs will rise to the top. When ready to serve, remove the layer of fat and reheat the ribs and the sauce on the stove-top in a covered pot over low heat.

Nutrition

Calories: 529kcal | Carbohydrates: 16g | Protein: 41g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 122mg | Sodium: 2272mg | Potassium: 995mg | Fiber: 1g | Sugar: 11g | Vitamin A: 2732IU | Vitamin C: 5mg | Calcium: 56mg | Iron: 5mg

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Creamy Polenta Recipe

Creamy polenta is a comfort food like no other. This simple yet tasty dish is incredibly versatile and can be eaten as a breakfast, lunch, or dinner. Not only is it delicious and nourishing, but making it takes almost no effort at all.

creamy polenta in a bowl with a spoon topped with butter, salt, and pepper.

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

With creamy polenta, you can enjoy a satisfying meal with minimal preparation and cleanup, what's not to love? The best part? You can top it with your favorite veggies, meat, or sauce to make an amazing meal that will leave you feeling satisfied. Try out this easy recipe and discover why creamy polenta should be a staple on your meal plan!

Looking for a breakfast version? My Jamaican Cornmeal Porridge or Jamaican Green Banana Porridge are both a perfect breakfast treat.

Creamy Polenta Recipe in a bowl with a spoon.

Ingredients

  • Water: Water can also be swapped with a mixture of water and chicken or vegetable stock for added flavor.
  • Milk: Whole milk will create a thick and creamy polenta.
  • Polenta: Course grain yellow cornmeal is the polenta you'll be wanting for this recipe.
  • Grated parmesan cheese: Freshly grated parmesan cheese will yield a stronger flavor.
  • Butter: Adds to the creamy buttery flavor.
  • Salt and pepper: For seasoning, add to taste.
Polenta ingredients.

Tools needed for this recipe

  • Large pot
  • Measuring cup

How To Make Creamy Polenta

In a medium heavy-bottom saucepan, bring water and milk to a boil over medium-high heat.

Whisk the polenta into the boiling water, then reduce the heat to low.

In a medium heavy-bottom saucepan, bring water and milk to a boil over medium-high heat.

Cover and simmer for 30 minutes, stirring occasionally. 

In a medium heavy-bottom saucepaWhisk the polenta into the boiling water, then reduce the heat to low.

Once the polenta is thick and creamy, remove from the heat and stir in the Parmesan cheese, butter, salt, and pepper. Serve and enjoy. 

Cooked creamy polenta with butter and cheese added.

How to store

Allow the polenta to cool completely before storing. Refrigerate in an airtight container for up to 5 days. Or freeze in a freezer-safe container for up to 3 months.

Creamy Polenta Variations

This classic creamy polenta recipe is a wonderful base for any variation you throw at it. Enjoy!

More cheese! - Grated parmesan cheese is great, but why not try fresh? Get creative with the cheese, try gorgonzola, sharp white cheddar, or fontina cheese.

Sauteed mushrooms & spinach - Top your creamy polenta with a generous helping of beautifully seasoned sauteed mushrooms and spinach.

Salisbury Steak with Mushroom Gravy - Use in place of mashed potatoes for this delicious Salisbury steak with gravy.

creamy polenta in a bowl with a spoon topped with butter, salt, and pepper.

Creamy Polenta Serving Suggestions

Polenta can really take place of any pasta, potato, or rice dish. Make this recipe a hearty addition to any balanced protein and vegetable dish.

freshly cooked creamy polenta being stirred with a spoon.

Serve this creamy polenta with any of these delicious greens!

FAQ's

Is polenta better with milk or water?

Polenta with milk will create a thicker and creamier texture, while water can be easily flavored with stock concentrates. Using water will let the natural corn flavor shine through.

Notes

  • Polenta will thicken as it cools.  Once cooled, it can be sliced and served as well. 
  • If slicing, saute or grill for extra flavor.

Looking for more side dish recipes? Try these out:

 If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

creamy polenta in a bowl with a spoon topped with butter, salt, and pepper.
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5 from 1 vote

Creamy Polenta Recipe

Creamy polenta is a comfort food like no other. This simple yet tasty dish is incredibly versatile and can be eaten as a breakfast, lunch, or dinner. Not only is it delicious and nourishing, but making it takes almost no effort at all.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: Italian
Keyword: creamy polenta recipe
Servings: 4 servings
Calories: 287kcal
Author: Tanya

Ingredients

  • 3 cups Water
  • 1 cup Milk
  • 1 cup Polenta
  • ½ cup Grated parmesan cheese
  • 2 tablespoons Butter
  • Salt and pepper to taste

Instructions

  • In a medium heavy-bottom saucepan, bring water and milk to a boil over medium-high heat. Whisk the polenta into the boiling water, then reduce the heat to low.
  • Cover and simmer for 30 minutes, stirring occasionally. 
  • Once the polenta is thick and creamy, remove from the heat and stir in the Parmesan cheese, butter, salt, and pepper. Serve and enjoy. 

Notes

  • Polenta will thicken as it cools.  Once cooled, it can be sliced and served as well. 

Nutrition

Serving: 1g | Calories: 287kcal | Carbohydrates: 36g | Protein: 9g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 33mg | Sodium: 878mg | Potassium: 171mg | Fiber: 1g | Sugar: 3g | Vitamin A: 467IU | Calcium: 194mg | Iron: 0.5mg

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Butter Beans Recipe

My Southern Butter Beans recipe is pure comfort food in a bowl. This smoky butter beans recipe is made by adding a smoked turkey drumstick to the pot, which adds great depth of flavor, and once cooked I like to shred the turkey and add it to the beans.

spoon and bowl filled with butter beans, topped with shredded smoked turkey

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The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

This is the best butter beans recipe as it is packed full of flavor and it makes a great addition to any meal, and can be served alongside a whole variety of different main dishes.

I've kept this recipe really simple, but you can add in other flavors and I've made some suggestions on how to do that later in the post. I've added a popular seasoning ingredient, smoked turkey meat, but I've also added a touch of hot sauce to the cooking liquor, just enough to add flavor but not too much chili heat.

The butter beans, or lima beans as they are also known, require very little hands-on preparation making this easy butter beans recipe one you will come back to again and again.

Ingredients

Here's what you will need to make this easy butter beans recipe:

  • Beans - I use dried butter beans (also known as lima beans) which I quickly soak in just over 1 hour.
  • Olive oil - or any oil made for high-heat cooking will do. I usually use light-tasting olive oil, canola oil, or avocado oil.
  • Aromatics - onion and garlic for flavor. White onion or sweet onion will also work.
  • Broth - chicken broth, but vegetable broth can work too.
  • Turkey - for real depth of flavor a smoked turkey drumstick is cooked along with the beans.
  • Hot sauce - hot sauce is added to the cooking liquor, I recommend Texas Pete or Frank's Hot Sauce.
  • Seasoning - salt and black pepper is added to taste at the end of the cook.
butter beans recipe ingredients

How to make the Best Butter Beans recipe

How to cook butter beans:

Quick soak the beans by placing the beans and water in a large stockpot and bringing to a boil.

Boil for 5 minutes uncovered. Remove from heat and cover. Set the beans aside to sit for 1 hour.

Dutch oven containing dry butter beans

Heat the olive oil in a large pot over a medium heat. Add the onions and sauté until softened, about 3-5 minutes.

Now add garlic and sauté for an additional minute.

Dutch oven with sauteed onion and garlic in olive oil

Add the chicken broth, smoked turkey, and hot sauce to the pot.

Dutch oven filled with butter beans, turkey drumstick and chicken broth

Bring to a simmer, then cover the pot and reduce the heat to low.

Allow the beans to cook on low heat, stirring occasionally, until the beans are tender. This will take somewhere from 1.5-2 hours.

Dutch oven filled with cooked butterbeans and smoked turkey drumstick

Once the beans are tender, remove the drumstick from the pot, and remove the turkey meat from the bone.

close up image of bowl of butter beans topped with shredded smoked turkey

Return the meat to the pot and stir through the beans.

Season the beans with salt and pepper to taste. Serve and enjoy.

Expert Tips

These tips will help you make the best butter beans recipe you've ever tried. 

  • I prefer to quickly soak my beans for this recipe in 4 cups of water. You can also soak the beans overnight in 6-8 cups of water if you prefer. 
  • You can skip soaking of the beans, they will just take a little longer to cook. 
  • I prefer to use a milder flavored hot sauce, like Texas Pete or Frank’s Hot sauce in this recipe. They give the beans flavor and they don’t make them spicy. Avoid using very spicy hot sauces.

Flavor variations

  • Add some extra aromatics like finely chopped celery and carrot to the onions and garlic.
  • Try adding some fresh herbs like thyme, rosemary, or bay when you are cooking the beans.
  • Swap the smoked turkey drumstick for some smoked ham or bacon instead.
spoon and bowl filled with butter beans, topped with shredded smoked turkey and a separate bowl of steamed white rice

What to serve with Butter Beans

This classic southern side dish is a great comfort food dish, ideal to serve alongside any main. Try it with my Classic Southern cornbread. Or serve it along with these main dishes, like Air Fryer Pork Chops, Garlic Parmesan Spatchcock Chicken, Air Fryer Steak with Garlic Herb Butter, or my Air Fryer Fried Chicken.

How to store 

To refrigerate: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. When ready to enjoy, reheat the butter beans on the stove-top until piping hot.

To freeze: Once cooked and cooled, place the butter beans into an airtight container and store in the freezer for up to 3 months. Defrost in the refrigerator before reheating to piping hot.

spoon and bowl filled with butter beans, topped with shredded smoked turkey

FAQs

Are butter beans healthy?

Yes, butter beans are are really good for you. They are packed full of protein and fiber, and low in fat. These nutritious beans are also rich in vitamins and minerals, and a great source of iron, zinc, potassium, magnesium and folate.

What's the difference between butter beans and lima beans?

Nothing, they are the same bean. What you call them depends largely on where you live.

Can I make gluten-free butter beans?

Yes, absolutely, just ensure the chicken broth you use is a gluten-free broth.

If you have tried this Butter Beans recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!

spoon and bowl filled with butter beans, topped with shredded smoked turkey
Print Recipe
5 from 2 votes

Butter Beans Recipe

Southern Butter Beans recipe is a pure comfort food in a bowl. This smoky butter beans recipe is made by adding a smoked turkey drumstick to the pot, which adds great depth of flavorand a touch of hot sauce, just enough to add flavor but not too much chili heat.
Prep Time1 hour
Cook Time1 hour 30 minutes
Total Time2 hours 30 minutes
Course: Side Dish
Cuisine: American
Keyword: best butter beans recipe, butter beans recipe, easy butter beans recipe, smoky butter beans recipe
Servings: 6
Calories: 401kcal
Author: Tanya

Equipment

Ingredients

  • 1 lb dried butter beans picked over and rinsed
  • 4 cups water
  • 2 Tablespoons olive oil
  • 1 medium yellow onion chopped
  • 2 cloves garlic chopped
  • 2 cups chicken broth
  • 1 lb smoked turkey drumstick
  • 2 Tablespoons hot sauce eg Texas Pete
  • salt and pepper to taste

Instructions

  • Quick soak the beans by placing the beans and water in a large stockpot and bringing to a boil. Boil for 5 minutes uncovered. Remove from heat and cover. Set the beans aside to sit for 1 hour.
  • Heat the olive oil in a large pot over a medium heat. Add the onions and sauté until softened, about 3-5 minutes. Add garlic and sauté for an additional minute.
  • Add the chicken broth, smoked turkey, and hot sauce to the pot. Bring to a simmer, then cover the pot and reduce the heat to low. Allow the beans to cook on a low heat, stirring occasionally, until the beans are tender. This will take somewhere from 1.5-2 hours.
  • Once the beans are tender, remove the drumstick from the pot, and remove the turkey meat from the bone. Return the meat to the pot and stir through the beans.
  • Season the beans with salt and pepper to taste. Serve and enjoy.

Notes

  • I prefer to quickly soak my beans for this recipe in 4 cups of water. You can also soak the beans overnight in 6-8 cups of water if you prefer.  You can also skip soaking of the beans, they will just take a little longer to cook. 
  • I prefer to use a milder flavored hot sauce, like Texas Pete or Frank’s Hot sauce in this recipe. They give the beans flavor and they don’t make them spicy. Avoid using very spicy hot sauces.

Nutrition

Calories: 401kcal | Carbohydrates: 50g | Protein: 29g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 46mg | Sodium: 862mg | Potassium: 1526mg | Fiber: 15g | Sugar: 8g | Vitamin A: 11IU | Vitamin C: 5mg | Calcium: 86mg | Iron: 7mg