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Maple Glazed Turkey Breast

Sweet and juicy boneless turkey breast roast Maple Glazed Turkey Breast, is easy to make and perfect for Thanksgiving. It's the perfect solution for a small family that wants both white and dark meat turkey without cooking a whole turkey. 

Photo of baked Maple Glazed Turkey Breast in a baking dish

Originally published October 2, 2018. 

I used a Butterball boneless turkey breast roast in this recipe, but the maple butter glaze would work with a bone-in turkey breast or a whole turkey. This Maple Glazed Turkey Breast stays nice and juicy. I also like the fact that it cooks faster than a whole turkey breast, this three pound roast was ready in an hour and a half.

How to make a boneless Maple Turkey Breast Roast 

Leave the netting on the defrosted boneless turkey breast roast, but loosen and re-position the netting so it's easy to remove. Refrigerate the gravy packet that comes with the roast in a bowl or on a plate for use later as a dipping sauce.

Soften a stick of butter in the microwave for around 20 seconds. Mix the softened butter with garlic powder (I used roasted garlic powder), onion powder, dried parsley, coarse salt, and freshly ground pepper. Rub the butter mixture all over the turkey breast roast, top, bottom and sides.

Photo of herb butter rubbed turkey breast roast

 

Bake the turkey for 1 hour at 350, uncovered. After one hour, baste with the melted butter, followed by ½ cup maple syrup. Increase the heat to 400, bake for 15 minutes. Baste with remaining maple syrup and bake for 15 minutes more, or until it reaches 165 degrees in the middle.

Remove the Maple Glazed Turkey Breast to a cutting board and cover with aluminum foil. Let it rest for about 10 minutes.

How to make Maple Dipping Sauce for poultry

If desired, use a strainer to pour the drippings and maple syrup into a medium pot. Add the gravy packet and 1 cup chicken broth. Heat over medium heat, stirring often, until it comes to a boil. I liked it as a dipping sauce, but it is too sweet to be considered a gravy.

 

Close up photo of Maple Glazed Turkey Breast

I used a narrow baking dish which led to the butter and maple syrup to simmer up around the turkey leaving the inside as well as the outside flavorful. This was a accident that turned out really well!  You just have to be careful that your baking dish isn't so narrow that it boils over.

Here are some more turkey recipes you might enjoy:

Slow Cooker Turkey Breast with Gravy 

Perfect Roast Chicken (or Turkey) (this is my traditional recipe for roasted turkey)

Turkey Wild Rice Soup

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Click on the step-by-step video below to see how to make Maple Glazed Turkey Breast.

 

Photo of baked Maple Glazed Turkey Breast in a baking dish
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4 from 2 votes

Maple Glazed Turkey Breast

Sweet and juicy boneless turkey breast roast Maple Glazed Turkey Breast, is easy to make and perfect for Thanksgiving. It's the perfect solution for a small family that wants both white and dark meat turkey without cooking a whole turkey. 
Prep Time10 minutes
Cook Time1 hour 30 minutes
Resting Time and time to prepare dipping sauce10 minutes
Total Time1 hour 40 minutes
Course: MAIN COURSES/ENTRÉES
Cuisine: American
Keyword: boneless turkey breast roast, glaze for turkey breast
Servings: 10
Calories: 320kcal
Author: Bernadette

Ingredients

  • 3 pound boneless turkey breast roast (or whole bone-in breast, adjusting cooking time as needed)
  • 8 tablespoons unsalted butter (1 stick)
  • 1 tablespoon coarse salt
  • 2 teaspoons dried parsley
  • 1 teaspoon garlic powder (roasted garlic powder recommended)
  • 1 teaspoon onion powder
  • ½ teaspoon fresh ground black pepper
  • 1 cup maple syrup ,divided
  • 1 cup chicken broth (optional)
  • enclosed gravy packet (optional)

Instructions

  • Preheat the oven to 350F, Remove the defrosted turkey from the packaging.  Refrigerate the gravy packet that comes with the roast in a bowl or on a plate for use later as a dipping sauce, if desired. Leave the netting on the roast, but loosen and re-position the netting so it’s easy to remove.
  • Soften a stick of butter in the microwave for around 20 seconds. Mix the softened butter with the garlic powder, onion powder, dried parsley, coarse salt, and freshly ground pepper. Rub the butter mixture all over the turkey breast roast, top, bottom and sides.
  • Bake the turkey for 1 hour at 350, uncovered.
  • After one hour, baste with the melted butter, followed by ½ cup maple syrup. Increase the heat to 400, bake for 15 minutes. Baste with remaining maple syrup and bake for 15 minutes more, or until it reaches 165 degrees in the middle.
  • Remove the turkey to a cutting board and cover with aluminum foil. Let it rest for about 10 minutes.
  • If desired, use a strainer to pour the drippings and maple syrup into a medium pot. Add the gravy packet and 1 cup chicken broth. Heat over medium heat, stirring often, until it comes to a boil. Serve as a dipping sauce. 

Notes

Nutritional information includes optional prepared dipping sauce. All values are an estimate and may vary based on brands used. 

Nutrition

Calories: 320kcal | Carbohydrates: 23g | Protein: 20g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 84mg | Sodium: 1266mg | Potassium: 94mg | Sugar: 20g | Vitamin A: 280IU | Vitamin C: 1.7mg | Calcium: 39mg | Iron: 1.2mg

Salted Caramel Thumbprint Cookies

These Salted Caramel Thumbprint Cookies covered with chocolate are sweet, chewy, and perfect for giving as a gift, if you can keep from eating them all yourself! 

close up photo of salted caramel thumbprint cookies

All photography and complete recipe courtesy of Kendra Reeder. 

The holidays are coming up quickly and food gifts are always a good idea. Cookies, homemade beef jerky, fudge, breads, and pretty much any dessert, will be appreciated by many. See below for links to some recipes I've made in previous years that make great gifts! 

These cookies are rich, but worth it! We can all go on a diet after New Year's, right? Well, my daughter just said no, she's not going on a diet. That's okay, she doesn't need one. 

What will I need to complete this recipe?

photo of ingredients for cookies

You will need the following ingredients:

  • Salted Butter
  • Granulated Sugar
  • Brown Sugar
  • Eggs
  • Vanilla Extract
  • All-Purpose Flour
  • Baking Soda
  • Salt
  • Dark Chocolate Chips
  • Heavy Whipping Cream
  • Soft Caramels

You will need the following supplies:

  • Mixing Bowl
  • Spoon or spatula (to mix ingredients)
  • Cookie Sheet or Baking Tray
  • Microwave Safe Container

How do I store the Salted Caramel Chocolate Thumbprint Cookies?

You can store the cookies at room temperature for 3-5 days. I recommend storing it in an airtight container to make sure they stay soft and gooey!

Can I eat these warm or cold?

Either! We love them as soon as we’ve finished sprinkling on the salt and they are just as good after they’ve cooled down to room temperature.

photo of cookies on a white plate

Here are some recipes that make great gifts:

Krupnik Honey Spiced Liqueur 

Milk Chocolate Toffee Fudge 

Cheesecake Chocolate Chip Cookies 

Gingerbread Sugar Cookies 

WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW ME ON PINTEREST, INSTAGRAM, OR FACEBOOK, WHERE I SHARE NEW RECIPES DAILY. YOU CAN ALSO SUBSCRIBE BY EMAIL TO GET NEWLY POSTED RECIPES FOR FREE!

close up photo of a filled and decorated cookie
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Salted Caramel Thumbprint Cookies

These Salted Caramel Thumbprint Cookies covered with chocolate are sweet, chewy, and perfect for giving as a gift, if you can keep from eating them all yourself! 
Prep Time20 minutes
Cook Time12 minutes
Total Time32 minutes
Course: Dessert
Cuisine: American
Keyword: salted caramel cookies, thumbprint cookies
Servings: 24
Calories: 234kcal

Ingredients

  • 1 cup 2 sticks salted butter, melted
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 2 eggs
  • 3 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 15 soft caramel candies
  • 4 tablespoons heavy whipping cream
  • ½ cup dark chocolate chips
  • Coarse Sea Salt for garnish

Instructions

  • Heat the oven to 350 degrees Fahrenheit
  • In a large bowl, combine the butter, granulated sugar, and brown sugar
  • Once thoroughly combined, add eggs and vanilla extract, mixing for about 30 seconds
  • In a separate bowl, combine the flour, baking soda, and salt
  • Add the dry ingredients to the wet ingredients, mixing until combined
  • Chill the cookie dough in the freezer for about 30 minutes
  • Shape the cookie dough into 1-inch balls and place on a greased cookie sheet
  • Bake for 8 minutes and remove from over
  • Using the rounded edge of a tablespoon, make a deep indentation in the middle of each cookie
  • Return to the oven for an additional 2-4 minutes, or until golden
  • Transfer cookies to a wire cooling rack to cool, in the meantime, prepare the caramel and chocolate
  • Place the soft caramels and 2 tablespoons of heavy whipping cream in a microwave safe container and heat in 15 second intervals, stirring at each interval, until it is melted and smooth
  • Spoon the caramel into the indentations of each cookie, leaving some room for the chocolate
  • Next, prepare the chocolate by heating the chocolate chips in a microwave safe container at 15 second intervals, stopping to stir each time until melted
  • Add the remaining heavy whipping cream, stirring until smooth
  • Spoon a small amount of chocolate over the caramel in each cookie, or place chocolate in a piping bag and pipe strings of chocolate over the cookie
  • Sprinkle with coarse sea salt and enjoy!

Nutrition

Calories: 234kcal | Carbohydrates: 32g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 38mg | Sodium: 189mg | Potassium: 69mg | Fiber: 1g | Sugar: 18g | Vitamin A: 296IU | Calcium: 32mg | Iron: 1mg

 

Baked Brie With Apricot and Walnuts

Everybody's holiday season favorite, this gooey cheesy Baked Brie with Apricot and Walnuts is easy to make but comes with a wow look. Puff pastry, apricot preserves and walnuts makes this a crowd favorite from November till New Year's Eve.

photo of baked brie on a board with fresh grapes apricot preserves and sliced apples on the side

Photo and complete recipe credit Anita Schecter of Hungry Couple .

Baked Brie in puff pastry is one of my favorite holiday appetizers. Well, that and shrimp cocktail. My husband and daughter prefer kielbasa with sliced cheese and crackers. I didn't grown up eating baked brie on the holidays, in fact the first time I ever had it was about 8 years ago when I made it for the first time. 

What is brie cheese? 

Brie is a soft, creamy cheese covered with a rind of edible white mold. It is made from cow or goat's milk an originated in France, but there are different varieties produced around the world, with the cheese being pasteurized in the U.S. and Australia, and un-pasteurized in Europe. 

What to serve with this appetizer? 

Crackers, sliced apples or pears, crostini, or crusty bread pair well with soft cheeses like this.

Can I change this recipe to my tastes? 

Of course! You can leave out the nuts completely if someone is allergic, or substitute pecans or almonds. You can use any kind of fruit preserves or jam you like. You can also substitute camembert cheese for the brie, though it's a lower fat cheese that will be less creamy. 

How to make Baked Brie in Puff Pastry 

photo of ingredients on a countertop

Lightly flour a clean work surface and roll out the puff pastry dough to remove creases. Trim the ends of the dough to use for decorating the dough. 

photo of puff pastry dough being rolled out with a rolling pin

Place the round of brie in the middle of the rolled out puff pastry and top with the preserves, then chopped walnuts. 

 

photo of cheese topped with apricot preserves on topped of puff pastry doughphoto of cheese topped with walnuts and apricot preserves on top of puff pastry dough

Begin to wrap the brie, folding up and brushing with beaten egg mixed with water to glue.

photo of brie wrapped in puff pastry

Use a leaf shaped cookie cutter to cut out shapes with the leftover puff pastry dough. Place the shapes on top of the wrapped pastry. 

photo of brie wrapped with puff pastry dough brushed with egg and topped with leaf dough cut outs

Brush the dough round all over with the egg wash. Place on a baking sheet lined with parchment paper and bake until the pastry is golden, about 30 minutes. 

 

photo of sliced brie on a platter surrounded by fruit

Looking for more holiday appetizer recipes? Try these:

Smoked Salmon Deviled Eggs 

Crack Dip 

Bacon Horseradish Dip (Heluva Good Copycat Recipe)

Mini Cheese Balls 

WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW ME ON PINTEREST, INSTAGRAM, OR FACEBOOK, WHERE I SHARE NEW RECIPES DAILY. YOU CAN ALSO SUBSCRIBE BY EMAIL TO GET NEWLY POSTED RECIPES FOR FREE!

photo of sliced brie on a platter surrounded by fruit
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Baked Brie With Apricot and Walnuts

Everybody's holiday season favorite, this gooey cheesy Baked Brie with Apricot and Walnuts is easy to make but comes with a wow look. Puff pastry, apricot preserves and walnuts makes this a crowd favorite from November till New Year's Eve.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Appetizer
Cuisine: French
Keyword: baked brie in puff pastry, recipes with brie cheese
Servings: 8
Calories: 355kcal

Ingredients

  • 8 ounces Brie cheese round
  • 1 sheet frozen puff pastry thawed
  • ½ cup apricot preserves
  • ½ cup chopped walnuts
  • 1 egg beaten with one tablespoon water

Instructions

  • Pre-heat the oven to 400 degrees.
  • On a lightly floured surface, roll out the sheet of puff pastry to remove the creases and trim off the ends to use as decoration.
  • Place the brie round in the center of the sheet of pastry and top with the apricot preserves. Sprinkle on the chopped walnuts and begin to wrap the cheese with the pastry.
  • As you fold the pastry up, brush with the egg mixture to glue. Use a leaf shaped cookie cutter to make some shapes from the remaining puff pastry and place on top of the wrapped cheese.
  •  Brush the entire dough round with the egg wash, place on a baking sheet lined with parchment paper and bake for approximately 30 minutes or until the pastry is golden brown.
  •  Serve hot with fruit, crackers and extra preserves, if desired.

Notes

Camembert also comes in similar rounds and can be used. However, it’s a lower fat cheese than brie and will not melt as well or be as creamy.

Nutrition

Calories: 355kcal | Carbohydrates: 25g | Protein: 10g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 49mg | Sodium: 268mg | Potassium: 113mg | Fiber: 1g | Sugar: 7g | Vitamin A: 228IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 1mg

 

 

Chicken Pot Pie

Warm, comforting, homemade Chicken Pot Pie is loaded with chicken and vegetables in a creamy gravy, with a flaky crust. Perfect comfort food!

photo of a whole pot pie on a baking sheet on top of a wood table

This post and recipe has been updated from the original published May 15, 2012 based on reader feedback and further testing. Originally adapted from Allrecipes. 

What is pot pie? 

Though popular in the United States, pot pies started in Greece. A pot pie is a savory pie made with both a bottom crust and top crust. It can be filled with beef, seafood, chicken, turkey, or made vegetarian, and a wide variety of other fillings. 

How do you make this recipe from scratch?

This Chicken Pot Pie recipe is made with store-bought pie crusts, cooked shredded chicken,  carrots, celery, potatoes, and peas. Some recipes use cream of chicken, but this one does not. Chicken broth and milk are used instead. The broth mixture is thickened with flour before baking the pie. 

Lay one pie crust as evenly as possible in the bottom of a 9-inch preferably glass pie pan. Don't worry too much about it being perfect. 

photo of an unbaked pie crust in a pan

Prebake the pie crust for 5 minutes. Remove from the oven and carefully press down any air bubbles. Meanwhile, in a medium saucepan filled with water,  bring the celery, carrots, and potatoes to boil. Boil for 15 minutes then drain. Allow to cool slightly then pour into the bottom of the prebaked pie crust. 
photo of chicken mixture in pie crust

Cook onions with melted butter until soft (about 5 minutes). Stir in flour slowly (use a sifter if you have one) stirring continuously, pepper, salt if needed, and garlic powder. Slowly stir in chicken broth and milk. Simmer over medium low heat until thick. Remove from heat. Pour the broth mixture over the chicken and vegetables, stopping when about a quarter inch from the top of the pie pan. 

photo of creamy broth filled pot pie

Cover with the top crust, pinching edges into the rim of the pie plate/bottom crust. Cut a small slit in the middle of the crust, and brush with a beaten egg white. 

photo of unbaked pie crust brushed with egg white

Place the assembled pie on a baking sheet. This will help prevent dripping of any gravy overflow onto the bottom of your oven. Bake at 425F until golden and bubbly, covering the edges with aluminum foil after 20 minutes to prevent burning. Let it sit for at least 10 minutes before slicing so that you get a nice whole piece. 

What if I don't like some of the ingredients?

Change them! My daughter doesn't like potatoes, so I use a full cup of carrots. You can use any veggies you like! 

What to serve with Chicken Pot Pie? 

Depending on how many people you are serving, you may want to serve it alone, without any sides. In order to stretch the main course, a light side salad would pair perfectly. It also pairs well with a light dessert, like fruit cobbler. 

How to reheat this recipe? 

Cover the edges with aluminum foil and bake at 300F for about 30 minutes for a full pie, turning after 15 minutes to heat on all sides. A partial pie will cook faster. 

Can this be frozen? 

Absolutely! It can be frozen before baking or after, but if you are going to freeze it before baking don't apply the egg wash until you are going to bake it. I recommend using a disposable aluminum pie pan if you plan on freezing before baking. Cover tightly with foil, and bake within 6-9 months for best quality. Bake for 1 hour at 425 or until golden and bubbly. 

photo of a slice of pot pie on a plate

Looking for more Winter comfort food recipes? Try these:

Slow Cooker Red Wine Braised Short Ribs

American Pierogi Casserole  

Homemade Penne Alla Vodka 

Homemade Crab Rangoon Pizza 

WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW ME ON PINTEREST, INSTAGRAM, OR FACEBOOK, WHERE I SHARE NEW RECIPES DAILY. YOU CAN ALSO SUBSCRIBE BY EMAIL TO GET NEWLY POSTED RECIPES FOR FREE!

photo of a whole pot pie on a baking sheet on top of a wood table
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3.88 from 50 votes

Chicken Pot Pie

Fabulous easy to make chicken pot pie makes the perfect comfort food!
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Entree
Cuisine: American
Keyword: homemade chicken pot pie, pot pie recipe
Servings: 6
Calories: 512kcal
Author: Bernadette

Ingredients

  • 2 cups cooked and shredded chicken
  • ½ cup sliced carrots
  • ½ cup diced potatoes
  • 1 cup frozen green peas
  • ½ cup sliced celery
  • ⅓ cup butter
  • ⅓ cup chopped onion
  • ⅓ cup flour
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • 2 cups chicken broth
  • ¾ cup milk
  • 2 9 inch unbaked refrigerated pie crusts prepared according to package directions

Instructions

  • Preheat oven to 425 degrees F. Spray a 9 inch pie dish (preferably glass) with cooking spray and gently press one of the crust into the bottom pushing the sides down evenly. Bake in the preheated oven for about 8 minutes.
  • Meanwhile, combine carrots, peas, and celery in a saucepan and cover with water. Bring to a boil and boil for 15 minutes. Drain and stir the chicken into the vegetable mix.
  • Cook the onions with melted butter over medium heat until soft. Stir in flour slowly (use a sifter if you have one) stirring continuously, add pepper, salt, and garlic powder. Slowly stir in chicken broth and milk. Simmer over medium low heat until thick. Remove from heat.
  • Spread the chicken mixture evenly in the bottom pie crust. Pour hot broth mixture over the chicken up to ¼ inch from the top of the pie dish and cover with the top crust, pinching edges into the rim of the pie plate/bottom crust.
  • Bake in the preheated oven on a cookie sheet for 30-35 minutes or until pie is golden and filling is bubbly.
  • Cool for ten minutes before cutting.

Notes

Nutritional information is an estimate. 
This can be frozen before baking or after, if you are going to freeze it before baking don't apply the egg wash until you are going to bake it. I recommend using a disposable aluminum pie pan if you plan on freezing before baking. Cover tightly with foil, and bake within 6-9 months for best quality. Bake for 1 hour at 425 or until golden and bubbly for unbaked, or 45 minutes or until hot if baked. 

Nutrition

Calories: 512kcal | Carbohydrates: 41g | Protein: 14g | Fat: 32g | Saturated Fat: 13g | Cholesterol: 58mg | Sodium: 671mg | Potassium: 398mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4205IU | Vitamin C: 17.9mg | Calcium: 76mg | Iron: 2.7mg

Original photo 

Whole baked Chicken Pot Pie in pie pan on a brown counter top

Instant Pot Cranberry Sauce

With the holidays coming up there is always a rush to create the perfect meal. With the hustle and bustle it’s a good idea to have a great collection of recipes that you know are easy, delicious and family approved. This Instant Pot Cranberry Sauce hits all of those marks plus you only need 7 ingredients. Let me show you how to make this homemade cranberry sauce recipe today.

photo of a white bowl full of cranberry sauce

Recipe and photography by Kelley Grant from Mom Makes Dinner

I bet you have a recipe that you remember being brought to every family holiday. The one that everyone waits for and there were no leftovers. This easy cranberry sauce is that recipe. It’s perfect for your Thanksgiving, Christmas or even New Years get together.

What is cranberry sauce?

Cranberry sauce is sauce or relish that is normally served as a side dish during the holidays when cranberries are readily available.

There are typically two types of cranberry sauce - one that chops up the cranberries into a true “relish” and the other that makes a sauce or almost gelatin out of the whole cranberries. This easy Instant Pot version is the second one and is naturally thickened with honey.

Instant Pot Cranberry sauce ingredients

I love this recipe because you only need 7 common ingredients. In fact, the most “exotic” ingredient would be the cranberries! To make this recipe you will need:

Cranberries

Orange juice

Orange zest

Brown sugar

Honey

Cinnamon stick

Cloves

photo of cranberries, orange juice, orange zest, brown sugar, and honey in separate bowls

 

Cranberries - These can be found in the fresh produce section of most grocery stores. They normally don’t have them out year round so you have to catch them during the holiday season. If you can’t find fresh cranberries, frozen ones will work as well.

Orange juice - You can use orange juice from a jug or freshly squeezed. I like to use freshly squeezed since I need to use the zest from an orange anyways.

Sweeteners - Honey and brown sugar are used in this easy cranberry sauce recipe. Together they naturally make the cranberry sauce gelatinous. No pectin needed for this recipe!

Spices - I love using whole spices for this cranberry sauce. One cinnamon stick and a few cloves give this recipe amazing flavor. You can also use ground cinnamon and cloves here as well.

How to make cranberry sauce in the Instant Pot

Once you have all your ingredients gathered you will also want to grab:

Your Instant Pot

Measuring cups and spoons

A spatula

 

Step 1 Measure your ingredients       

Measure all your ingredients and place them in your inner pot in your Instant Pot.

photo of ingredients in an Instant Pot

 

Step 2 Mix together

Mix all your ingredients together and place the lid on your Instant Pot.

photo of mixed ingredients in an Instant Pot

 

Step 3 Pressure cook

Move your pressure valve to sealing. Set your pressure cooker to high pressure and 5 minutes. It will take about 10 minutes for your Instant Pot to build pressure.

 

Step 4 Naturally release pressure

Once your Instant Pot is done cooking it will beep. Allow it to release pressure naturally, which means leave it alone until the pin from the valve drops. Then all pressure has been released and it is safe to open your pressure cooker.

 

Step 5 Mix and serve

Once your cranberry sauce is done cooking, remove the lid and give it a good stir. Depending on how chunky you want your cranberry sauce to be, you might want to mash it a bit with a potato masher. The cranberries will be really soft from cooking and will easily blend into the liquid. You can also use an immersion blender if you want a more smooth consistency. Allow to cool slightly and serve.

 

Can I use frozen cranberries?

Yes! You can! You can either thaw your cranberries before adding them to your Instant Pot or you can add them frozen. You do not need to adjust the cooking time if you are using frozen cranberries.

Can I make this on the stove top?

Yes! You can easily make this homemade cranberry sauce on the stove top instead of in your pressure cooker. This classic cranberry sauce recipe is very similar to my Instant Pot version, but allows you to make it on the stove instead.

Can I make this in my Crock Pot?

Again, you sure can! Using your Crock Pot is similar to using your Instant Pot in that you free up oven space for other dishes. The only difference is you cook it a bit longer in your Crock Pot. This Crock Pot cranberry sauce is a great recipe to try if you are looking to use your slow cooker.

How to store leftovers

You are going to want to place any leftovers in an airtight container in your fridge. It will keep for 3-4 days, if stored properly.

Can I freeze this homemade cranberry sauce?

You can! Make the recipe as written and allow to cool completely. Place the cooled cranberry sauce in an airtight container or in a plastic Ziplock baggy. Place in your freezer. This cranberry sauce will keep for 3 months in the freezer.

To re-heat, thaw in the fridge overnight. Heat in the microwave and enjoy!

photo of cranberry sauce on a spoon held over a bowl

More favorite Thanksgiving recipes:

Slow Cooker Stuffing With Bacon Onions and Sage 

Slow Cooker Turkey Breast 

Pumpkin Soup

Pumpkin Mashed Potatoes 

photo of a white bowl full of cranberry sauce
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Instant Pot Cranberry Sauce

This easy Instant Pot Cranberry Sauce is made with only seven ingredients and is perfect for Thanksgiving or Christmas dinner.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: American
Keyword: easy cranberry sauce, homemade cranberry sauce
Servings: 4
Calories: 290kcal
Author: Kelley Grant

Ingredients

  • 12 ounces cranberries (fresh or frozen)
  • ½ cup orange juice
  • 2 teaspoons orange zest
  • ½ cup brown sugar
  • ½ cup honey
  • 1 cinnamon stick
  • ¼ teaspoon whole cloves

Instructions

  • Measure all your ingredients and place them in your inner pot in your Instant Pot. Mix all your ingredients together and place the lid on your Instant Pot.
     
  • Move your pressure valve to sealing. Set your pressure cooker to high pressure and timer for 5 minutes. It will take about 10 minutes for your Instant Pot to build pressure.
  • Once your Instant Pot is done cooking it will beep. Allow it to release pressure naturally, until the pin from the valve drops. Then all pressure has been released and it is safe to open your pressure cooker. This may take 10 minutes.
  • Once your cranberry sauce is done cooking, remove the lid and give it a good stir. Depending on how chunky you want your cranberry sauce to be, you might want to mash it a bit with a potato masher. The cranberries will be really soft from cooking and will easily blend into the liquid. You can also use an immersion blender if you want a more smooth consistency. Allow to cool slightly and serve.

Notes

C

Nutrition

Calories: 290kcal | Carbohydrates: 76g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 12mg | Potassium: 193mg | Fiber: 5g | Sugar: 68g | Vitamin A: 113IU | Vitamin C: 28mg | Calcium: 44mg | Iron: 1mg

Chile Relleno Casserole

This Chile Relleno Casserole is made with fresh hatch chiles, eggs, pepperjack and Mexican cheese blend. It's great for weekend or holiday mornings, can be prepared ahead of time, or made easy by using canned green chiles. 

photo of a slice of chile relleno casserole on a plate

Chile Relleno is traditionally made with hatch chiles, but until this summer I had never seen them here in Northeast Pennsylvania. When I saw them I just had to buy them. I've made chile rellenos with poblano peppers before, so this time I decided to make a breakfast casserole.  

How to prepare hatch chiles: 

The skins of the peppers are tough and need to peeled before chopping. To do this, char the peppers all over and then place in a plastic zipper bag to steam for 15 minutes, then peel using your fingers. I find it easiest to char the peppers directly on the burner of the stove, but it can also be done in a pan or in the broiler. 

photo of hatch chiles steaming in a clear plastic bag

After the peppers are peeled, remove the seeds and chop them evenly. They can then be refrigerated for up to five days and used in a variety of dishes, including this Chile Relleno Casserole that is great for breakfast or breakfast for dinner. 

photo of chopped hatch chiles on a cutting board

How to prepare the casserole: 

Grease a 2 quart baking pan (or similar size dish) with softened butter or nonstick cooking spray. Put the chopped chiles in the evenly in the bottom of the dish. 

photo of chopped chiles in a baking dish

Pour in beaten eggs and top with shredded cheese. 

photo of cheese topped casserole

Bake until the eggs are set. Serve hot with your favorite breakfast side dishes. 

Looking for more great breakfast recipes? Try these:

Overnight Eggs Benedict Casserole

Breakfast Stuffed Avocados

Overnight Caramel French Toast

Cheesy Egg and Bacon Puff Pastry Tart 

WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW ME ON PINTEREST, TWITTER, INSTAGRAM, OR FACEBOOK, WHERE I SHARE NEW RECIPES DAILY. YOU CAN ALSO SUBSCRIBE BY EMAIL TO GET NEWLY POSTED RECIPES FOR FREE!

photo of a piece of chile relleno casserole on a small plate

 

photo of a piece of chile relleno casserole on a small plate
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5 from 1 vote

Chile Relleno Casserole

This Chile Relleno Casserole is made with fresh hatch chiles, eggs, pepperjack and Mexican cheese blend. It's great for weekend or holiday mornings, can be prepared ahead of time, or made easy by using canned green chiles. 
Prep Time35 minutes
Cook Time45 minutes
Total Time1 hour 20 minutes
Course: Breakfast/Brunch
Cuisine: American
Keyword: breakfast casserole, hatch chile
Servings: 5
Calories: 427kcal

Ingredients

  • 5 hatch chiles (or two cups canned chopped green chiles)
  • 10 large eggs
  • 2 cups shredded pepper jack cheese
  • 1 ½ cups Mexican cheese blend
  • ½ teaspoon salt

Instructions

  • If using fresh hatch chiles start here. If using canned, skip to Step 2. Char the peppers on all sides over an open flame, turning frequently, on a gas stove or by broiling them, checking on them often after 3 minutes. Once charred, use tongs to place them in a plastic zipper bag and seal the bag. Let them steam for 15 minutes, then peel with your fingers. Remove the seeds from inside the peppers and chop.
  • Preheat the oven to 375 F. Coat a 2 quart baking pan (or similar size dish) with softened butter or nonstick cooking spray. Put the chopped chiles evenly in the bottom of the dish. 
  • Crack the eggs into a large mixing bowl and whisk until the eggs are scrambled. Pour the eggs over the chiles and top evenly with the shredded cheeses.
  • Bake in the preheated oven for 45 minutes or until the eggs are set.

Notes

Prep time includes the time needed if using fresh chiles. It will be shortened to 5 minutes if using canned. 

Nutrition

Calories: 427kcal | Carbohydrates: 5g | Protein: 30g | Fat: 32g | Saturated Fat: 17g | Cholesterol: 400mg | Sodium: 983mg | Potassium: 187mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1044IU | Vitamin C: 5mg | Calcium: 608mg | Iron: 2mg

 

Fluffy Cranberry Salad

This Fluffy Cranberry Salad with pineapple and pecans is perfect for the holidays. It's creamy, sweet, easy to make, and adaptable to any taste.
photo of cranberry salad in a large serving bowl

This vintage holiday recipe is making a comeback. I didn't grow up eating cranberry salad, we were more the canned jellied cranberry sauce type, but I had heard of it, and know it's loved by many. Plus it's an incredibly easy to make Thanksgiving or Christmas dessert. It's also a great way to use up leftover cranberries after the holidays.

Helpful Tips:

The cranberries are minced and mixed with sugar. The mixture needs to be refrigerated for at least an hour (up to overnight) to allow the sugar to absorbed before continuing with the recipe, and then for another hour before serving, so be sure to allow time. 

If you don't like pineapple, you don't need to use it. You can use an equal amount of additional cranberries, or substitute strawberries. The pecans can also be left out if needed. 

 

photo of cranberries pineapple and whipped cream mixed together in a bowl next to a bowls of mini marshmallows and pecans s photo of bowls of miniature marshmallows and pecans photo of mixed cranberry salad topped with pecans photo of mixed salad

If you love this Fluffy Cranberry Salad recipe, here are some more holiday desserts you will love:

Chocolate Hazelnut Truffle Tart 

Chocolate Cream Cheese Pumpkin Cake

Chocolate Walnut Cranberry Pie

No-Bake Chocolate Peppermint Cheesecake 

photo of salad on a spoon topped with two cranberries

WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW ME ON PINTEREST, TWITTER, INSTAGRAM, OR FACEBOOK, WHERE I SHARE NEW RECIPES DAILY. YOU CAN ALSO SUBSCRIBE BY EMAIL TO GET NEWLY POSTED RECIPES FOR FREE!

photo of cranberry salad in a large serving bowl
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Fluffy Cranberry Salad

This Fluffy Cranberry Salad with pineapple and pecans is perfect for the holidays. It's creamy, sweet, easy to make, and adaptable to any taste.
Prep Time10 minutes
Refrigeration Time2 hours
Total Time2 hours 10 minutes
Course: Dessert
Cuisine: American
Keyword: cranberry fluff, cranberry salad
Servings: 8
Calories: 570kcal

Ingredients

  • 12 ounces fresh or frozen cranberries
  • 1 ¾ cups granulated white sugar
  • 20 ounces crushed pineapple (or tidbits) drained
  • 15 ounces miniature marshmallows
  • 1 pound Cool Whip
  • 1 cup pecans chopped

Instructions

  • Place cranberries into a food processor and pulse until finely minced but not pureed.  Pour into  a bowl and add sugar, mix well and place in the refrigerator overnight or at least one hour.
  • In a large bowl, mix the cranberries, pineapple, and marshmallow.
  • Fold in the cool whip and pecans.
  • Refrigerate or freeze for 1 hour before serving.
  • Serve with your favorite meal.
  • May be stored in the refrigerator for 1 day or frozen for 1 month.  To serve, remove from freezer and let thaw.

Notes

Nutritional information is an estimate that will vary depending on the kind of whipped topping used.  

Nutrition

Calories: 570kcal | Carbohydrates: 119g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 85mg | Potassium: 236mg | Fiber: 4g | Sugar: 96g | Vitamin A: 167IU | Vitamin C: 12mg | Calcium: 86mg | Iron: 1mg

Chewy Pumpkin Chocolate Chip Cookies

Chewy chocolate chip cookies with a subtle pumpkin flavor, these Chewy Pumpkin Chocolate Chip Cookies are a seasonal favorite!

photo of cookies on a small flower trimmed pate

 

This post was originally published on October 7, 2016 as part of #PumpkinWeek This recipe is adapted from Sally's Baking Addiction.

 

photo of cookies cooling on a wire rack

How to make chewy pumpkin cookies

I did not want a cakey cookie. Basically, I wanted regular chewy chocolate chip cookies with pumpkin added. That's exactly what I got! They aren't overly chewy, or crispy, but they definitely aren't cakey. Chilling the dough in the refrigerator for at least 30 minutes before baking helps, as well as using melted butter instead of cold butter, and leaving out the eggs that would normally be used in chocolate chip cookie dough.

 

photo of a single cookie on a small flower trimmer plate

Looking for more of the best pumpkin recipes? Try these favorites:

Pumpkin Soup
Pumpkin Mashed Potatoes 
Pumpkin Glazed Bacon
Pumpkin Habanero Salsa 

Read on after the recipe to see all the pumpkin recipes shared for #PumpkinWeek!

Chewy chocolate chip cookies with a subtle pumpkin flavor, these Chewy Pumpkin Chocolate Chip Cookies are a seasonal favorite!
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Chewy Pumpkin Chocolate Chip Cookies #PumpkinWeek

Chewy chocolate chip cookies with a subtle pumpkin flavor, these Chewy Pumpkin Chocolate Chip Cookies are a seasonal favorite!
Prep Time45 minutes
Cook Time10 minutes
Total Time55 minutes
Course: cookies
Cuisine: American
Servings: 18
Calories: 177kcal
Author: Bernadette Martin

Ingredients

  • ½ cup unsalted butter, melted (reduce salt in dry ingredients by ⅛ teaspoon if using salted butter)
  • ¼ cup packed light or dark brown sugar (50 grams)
  • ½ cup granulated sugar (100 grams)
  • 1 teaspoon vanilla extract
  • 6 Tablespoons pumpkin puree (not pumpkin pie filling) (86 grams)
  • 1 ½ cups all-purpose flour (spoon & level) (190 grams)
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • 1 ½ teaspoons pumpkin pie spice*
  • 1 cup milk or semi-sweet chocolate chips divided

Instructions

  • In a medium bowl, whisk together the melted butter, brown sugar, and granulated sugar until no lumps remain. Whisk in the vanilla and pumpkin until smooth. Set aside.
  • In a large bowl, combine the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice. Pour the wet ingredients into the dry ingredients using a rubber spatula to scrap the bowl. Mix well. The dough will be very soft. Fold in ½ cup chocolate chips. Cover the dough and chill for at least 30 minutes.*
  • Remove the dough from the refrigerator. Preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper or silicone baking mats.
  • Roll the dough into balls, about 1 ½ Tablespoons of dough each. Slightly flatten the dough balls, the cookies will only slightly spread in the oven. Bake the cookies for 8-10 minutes. The cookies will still look very soft and underbaked. Remove from the oven. If your cookies didn't spread much at all, flatten them out with the back of a solid spatula when you take them out of the oven. Press the remaining chocolate chips onto the tops, if desired.
  • Allow the cookies to cool for at least 10 minutes on the cookie sheets before transferring to a wire rack. Cool completely before storing.

Notes

*Chilling is needed before baking, 30 minutes minimum or for up to 3 days. Prep time includes chilling time. If you don't have pumpkin pie spice, substitute ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves and ¼ teaspoon allspice.

Nutrition

Calories: 177kcal | Carbohydrates: 22g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 14mg | Sodium: 95mg | Potassium: 87mg | Fiber: 1g | Sugar: 12g | Vitamin A: 940IU | Vitamin C: 0.2mg | Calcium: 18mg | Iron: 1.3mg

Chocolate Chip and Pumpkin Empanadas from Caroline's Cooking
Kabak Tatlisi from Culinary Adventures with Camilla
Mexican Braised Pumpkin with Pork from A Day in the Life on the Farm
Pumpkin Bread Pudding from A Kitchen Hoor's Adventures
Pumpkin Cheesecake Cream Puffs from Cooking With Carlee
Pumpkin Churros from The Redhead Baker
Gluten Free Pumpkin Cornbread from Feeding Big
Pumpkin Hummus from The Freshman Cook
Pumpkin Madeleines from Family Around The Table
Fall Festival Pumpkin Mashed Potatoes from Kudos Kitchen by Renee
Pumpkin Pierogies with Brown Butter Sauce from Palatable Pastime
Slow Cooker Pumpkin Spice Latte with Rum Chata from Hezzi-D's Books and Cooks
Whipped Cinnamon Pumpkin Honey Butter from Making Miracles

Pumpkin Glazed Bacon

This seasonal Pumpkin Glazed Bacon is fabulous in a variety of dishes, or on it's own, and you only need 4 ingredients! It tastes like candied bacon, with a pumpkin kick!

Photo

 

#PumpkinWeek logo

This recipe was originally published October 3, 2016 as part of Pumpkin Week 2016. Updated September 22, 2020. 

So.... I made Pumpkin Glazed Bacon, because I could! Seriously, no other reason other than I thought it sounded good, and it is!

Photo of bacon on a white board with several slices of bacon in a cup

How do I make pumpkin bacon?

All you need is pumpkin puree (NOT pumpkin pie puree), sweetened condensed milk, pumpkin pie spice, and of course the bacon. Mix the pumpkin puree, condensed milk and pumpkin pie spice together, and then brush each piece of bacon with the mixture. Bake for ten minutes at 375 F, turn the bacon, brush again, and continue baking until desired crispness.

How to serve this bacon

I have to be honest, we ate it for breakfast for dinner, twice, but it's great crumbled on top of Pumpkin Soup or as an addition to Pumpkin Manicotti. You could even freeze it and then reheat it in a pan quickly, that way you can have it all year long. You're going to want to, I do!

Read on after the recipe to see even more great pumpkin recipes from bloggers around the world!

WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW ME ON PINTEREST, TWITTER, INSTAGRAM, OR FACEBOOK, WHERE I SHARE NEW RECIPES DAILY. YOU CAN ALSO SUBSCRIBE BY EMAIL TO GET NEWLY POSTED RECIPES FOR FREE!

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Pumpkin Glazed Bacon #PumpkinWeek

This seasonal Pumpkin Glazed Bacon is fabulous in a variety of dishes, or on it's own, and you only need 4 ingredients! It tastes like candied bacon, with a pumpkin kick!
Prep Time7 minutes
Cook Time20 minutes
Total Time27 minutes
Course: Side Dish
Cuisine: American
Servings: 4
Calories: 292kcal
Author: Bernadette Martin

Ingredients

  • 8 ounces smoked bacon
  • ⅓ cup pumpkin puree
  • 3 tablespoons sweetened condensed milk
  • ½ teaspoon pumpkin pie spice (or more if desired)

Instructions

  • Preheat the oven to 375 degrees F. Line a baking pan with aluminium foil.
  • In a small bowl combine the pumpkin puree, sweetened condensed milk, and ½ teaspoon pumpkin pie spice. Taste and add more pumpkin pie spice if desired. Lay the bacon out on the baking pan without overlapping. Use a basting brush to evenly brush the tops of the bacon with the pumpkin puree mixture. Bake in the preheated oven for 10 minutes.
  • Turn the bacon, and brush the tops with the remainder of the pumpkin puree mixture. Return to the oven for 8-10 minutes, or to desired crispness. Drain on paper towels before serving.

Nutrition

Calories: 292kcal | Carbohydrates: 10g | Protein: 8g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 42mg | Sodium: 395mg | Potassium: 209mg | Sugar: 8g | Vitamin A: 3240IU | Vitamin C: 1.2mg | Calcium: 51mg | Iron: 0.6mg

 

Large photo of pumpkin bacon

 

Adorable Turkey Crust Pumpkin Pie from Kudos Kitchen by Renee.
Amish Pumpkin Roll from Palatable Pastime.
Double Pumpkin Gnocchi from Caroline's Cooking.
Gigi's Spiced Pumpkin Pecan Bread from Family Around The Table.
Healthy Pumpkin Oatmeal in the slow cooker from Feeding Big.
Lisa's Pumpkin Soup from Cooking With Carlee.
Mini Pumpkin Pecan Cheesecakes from The Crumby Cupcake.
Pecan Pumpkin Cobbler from Hezzi-D's Books and Cooks.
Pumpkin Bread from The Freshman Cook.
Pumpkin Bread with Maple Glaze from Making Miracles.
Pumpkin Brulee Tart from The Redhead Baker.
Pumpkin Cookies with Butter Rum Icing from Grumpy's Honeybunch.
Pumpkin Creme Brulee from Love and Confections.
Pumpkin Laksa from Culinary Adventures with Camilla.
Pumpkin Milkshake from A Day in the Life on the Farm
Pumpkin Muffins from Cindy's Recipes and Writings.
Pumpkin Pretzel Bites from A Kitchen Hoor's Adventures.
Pumpkin Spice Affogato from The Bitter Side of Sweet.
Pumpkin Spice Granola from The Chef Next Door.

Herbed Rack of Lamb

Classic Herbed Rack of Lamb, marinated in olive oil, garlic, and fresh herbs, makes a simply elegant main course for Easter.
Classic Herbed Rack of Lamb, marinated in olive oil, garlic, and fresh herbs, makes a simply elegant main course for Easter.
This post was originally part of #EasterWeek, celebrating my 5 year blogging anniversery back on April 6, 2017. 
Herb crusted rack of lamb is a classic Easter recipe that is easy to make. A simple marinade and oven roasting is all you need for a delicious main course. This Herbed Rack of Lamb recipe is made with garlic, rosemary, thyme, and oregano made into a rub and then refrigerated for a few hours to let the flavors permeate the meat.

What does lamb taste like?

Lamb is red meat, like beef, but with a more gamey taste, like venison. This is due it's fats, and how intense the flavor is depends on the lambs diet and the cut of meat. Here is a great article from Cooks Illustrated that explains in more detail. I don't love the flavor, but I don't hate it, either. I save making it for special occasions like Easter.

What does Frenched mean in rack of lamb?

Frenched means the rib bones are exposed at one end by cutting back the fat and meat. Butchers can do this for you, and most grocery stores sell them already frenched.

Classic Herbed Rack of Lamb, marinated in olive oil, garlic, and fresh herbs, makes a simply elegant main course for Easter.

Today’s Deliciously Perfect Recipes for Easter:

Main Dishes-

Egg Cupcakes from Making Miracles 

Looking for more lamb recipes? Try these:

Gluten Free Lamb Fajitas from Fearless Dining

Cast Iron Grilled Lamb Chops  from Mediterranean Latin Love Affair

The Best Shepherd's Pie Recipe from House of Nash Eats

Side dishes for your Easter dinner:

Lemon Parmesan Roasted Cauliflower

The Best Scalloped Potatoes 

Bacon Ranch Green Onion Pasta Salad

WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW ME ON PINTEREST, TWITTER, INSTAGRAM, OR FACEBOOK, WHERE I SHARE NEW RECIPES DAILY. YOU CAN ALSO SUBSCRIBE BY EMAIL TO GET NEWLY POSTED RECIPES FOR FREE!

Classic Herbed Rack of Lamb, marinated in olive oil, garlic, and fresh herbs, makes a simply elegant main course for Easter.
Print Recipe
5 from 1 vote

Herbed Rack of Lamb

Classic Herbed Rack of Lamb, marinated in olive oil, garlic, and fresh herbs, makes a simply elegant main course for Easter.
Prep Time4 hours
Cook Time45 minutes
Total Time4 hours 45 minutes
Course: Entree
Cuisine: French
Servings: 4
Calories: 588kcal
Author: Bernadette Martin

Ingredients

  • 1 ½ pound Frenched* rack of lamb
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh oregano (Greek or regular)
  • 1 teaspoon fresh rosemary, chopped (or ½ teaspoon dried, crushed between your fingers)
  • 1 teaspoon fresh thyme, chopped (½ teaspoon dried)
  • ½ teaspoon coarse Kosher sea salt
  • ¼ teaspoon fresh ground black pepper
  • ¼ cup olive oil
  • 1 tablespoon fresh squeezed lemon juice (½ of a lemon)

Instructions

  • Combine the minced garlic, chopped oregano, rosemary, thyme, sea salt, and black pepper with the olive oil and lemon juice to create a rub. Mix well.
  • Rub the lamb rack all over with the rub. Place the lamb with the rub in a large freezer bag, squeeze out the air and seal. Place the bag on a plate and refrigerate for at least 2-3 hours, turning occasionally, up to overnight.
  • Bring the lamb out of the refrigerator at least one hour before baking. Score the fat with a sharp knife all over. Preheat the oven to 450F.
  • Remove the rack from the bag and place on a baking pan. Cover the exposed ribs with aluminum foil.
  • Roast on the middle shelf of the oven for 10-15 minutes to brown the top, then reduce the heat to 300F. Continue to roast for 10-30 minutes longer, checking the temperature after 10 minutes, until the meat in the middle of the rack reaches desired temperature, 120-125 Rare, 135-145 medium.

Notes

Prep time includes shortest marinating time. Cook time is for medium. *Frenched lamb is cut so that the rib bones are exposed. A rack of lamb purchased in a grocery store will normally be already Frenched, or ask your butcher to do it for you.

Nutrition

Calories: 588kcal | Carbohydrates: 1g | Protein: 18g | Fat: 56g | Saturated Fat: 20g | Cholesterol: 94mg | Sodium: 361mg | Potassium: 251mg | Vitamin A: 45IU | Vitamin C: 2.7mg | Calcium: 41mg | Iron: 2.3mg