What is French Onion Chicken?

Well folks, I’m not sure I’ve ever loved any chicken more than I love this French Onion Chicken. It is everything you want in a dinner: savory, sweet, cheesy, made in one pan and ready in under an hour. It’s basically all the ingredients needed for a french onion soup, but turned on its side to create the most glorious chicken dish.

While the chicken cooks pretty quickly, it’s the onions you need to take your time with, caramelizing them in the pan low and slow in butter and olive oil with salt, pepper, bay leaves and thyme. They take 20 to 30 minutes to caramelize and it is certainly time well spent. The onions go from raw and sharp to tender and sweet. The magic lies in the caramelization of the onions so be sure to take your time on this step.

What to Serve with French Onion Chicken

I usually opt for either roasted veggies and/or something carby to help use up all of that delicious gravy. Here are some delicious sides that would be good choices alongside a plate of French Onion Chicken:

How to Make French Onion Chicken

French Onion Chicken makes for an amazing Sunday dinner or special occasion meal that everyone will love. For full details on how to make French Onion Chicken, see the recipe card down below. Here is what you can expect when making this recipe:

Cook Chicken

Place large, nonstick pan over medium heat. Add 1 tablespoon butter to the pan. Sprinkle salt and pepper over both sides of the chicken. Add to the preheated pan and brown on both sides and thoroughly cook to 165° F. Transfer browned chicken to a plate and cover with foil.

Caramelize Onions

To the hot pan, add other tablespoon butter and 1 tablespoon olive oil. Add onions, thyme, bay leaves, salt and pepper to the pan and stir to coat in spices, butter and oil.

Cook slowly, stirring occasionally for 20-30 minutes or until completely soft and tender. If your onions are coloring before they are tenderizing, your heat may be too high. Reduce heat and continue cooking.

Make French Onion Gravy

Once onions are completely tender and browned all the way though, deglaze pan with marsala wine and cook down by half (this shouldn’t take too long).

Add in the beef broth. In a small bowl, stir butter and flour together to create a paste. Add to pan to thicken the gravy. Stir and cook 1 minute. Reduce heat to low.

Marsala, Sherry or Red Wine?

The jury is out on the right kind of wine to use to be traditional, but I used Marsala because I had it on hand and I love the sweet notes it adds to those caramelized onions.

Return Chicken to Pan + Top with Cheese

Add in chicken and cover to warm through, about 3 minutes. Add shredded gruyere cheese to chicken and cover to melt completely, another minute or two.

Why Gruyere Cheese?

Gruyere cheese is rich, creamy, salty, and nutty; don’t skimp out on this ingredient…trust me.

Storing Instructions

Store covered in the fridge for up to a week! To reheat French Onion Chicken, place it in the microwave or warm in the oven at 350 degrees until heated through.

Can I Freeze French Onion Chicken?

Yes, you can freeze this recipe! Store in an airtight container and freeze for up to three months. To serve, thaw in the fridge overnight then warm in the oven (350 degrees 15-20 minutes) until heated through.

More Saucy Chicken Recipes!

While this might be my current recipe obsession, I certainly have quite the catalogue of chicken recipes to choose from. Here’s a link to all of my other chicken recipes and here are a few saucier chicken recipes I think you’ll like:

• Chicken Cacciatore
• Chicken Piccata
• Crockpot Honey Mustard Chicken
• Chicken with Mushroom Gravy over Mashed Potatoes

The printable recipe card is below. I truly hope you enjoy this French Onion Chicken recipe as much as we did. Oh mama, was it good. Still dreaming about it! Save, print, bookmark, pin and share this one. It’s a gem you won’t want to lose. Have a great day!

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French Onion Chicken

If you've never tried a French Onion Chicken recipe before, buckle up. This is the juiciest, most flavorful chicken topped with melty gruyere cheese and smothered with caramelized onions.

Course Dinner

Cuisine French

Keyword french onion chicken

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 4 servings

Calories 412kcal

Ingredients

• 2 tablespoons butter divided
• 1 tablespoon olive oil
• 4 chicken breasts pounded or cut to be 1/2 inch thick (or less)
• salt & pepper to taste
• 2 whole yellow onions sliced thin
• 1 teaspoon dried thyme leaves
• 2 bay leaves
• 1/2 cup marsala or red wine
• 1 cup beef broth

Finishing the dish:

• 1 tablespoon butter softened
• 1 tablespoon all purpose flour
• 4 oz gruyere cheese grated

Instructions

• Place large, nonstick pan over medium heat heat. Add 1 tablespoon butter to the pan. Sprinkle salt and pepper over both sides of the chicken. Add to the preheated pan and brown on both sides and thoroughly cooked to 165 degrees F. Transfer browned chicken to a plate and cover with foil.
  
• To the hot pan, add other tablespoon butter and 1 tablespoon olive oil. Add onions, thyme, bay leaves, salt and pepper to the pan and stir to coat in spices, butter and oil. Cook slowly, stirring occasionally for 20-30 minutes or until completely soft and tender. If your onions are coloring before they are tenderizing, your heat may be too high. Reduce heat and continue cooking.
  
• Once onions are completely tender and browned all the way though, deglaze pan with marsala wine and cook down by half (this shouldn't take too long). Add in the beef broth. In a small bowl, stir butter and flour together to create a paste. Add to pan to thicken the gravy. Stir and cook 1 minute. Reduce heat to low.
  
• Add in chicken and cover to warm through, about 3 minutes. Add shredded gruyere cheese to chicken and cover to melt completely, another minute or two.
  
• Top chicken with dried parsley and cracked black pepper, if desired and serve hot.
  

Nutrition

Calories: 412kcal | Carbohydrates: 6g | Protein: 34g | Fat: 24g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 527mg | Potassium: 510mg | Fiber: 1g | Sugar: 2g | Vitamin A: 592IU | Vitamin C: 2mg | Calcium: 304mg | Iron: 1mg

The post French Onion Chicken appeared first on Lauren's Latest.

Make Fresh Tomato Salsa Your Own

This salsa is a take on my Homemade Salsa Recipe, but uses FRESH tomatoes instead of canned since they are now in season. If you are finding this post when tomatoes are not in season, feel free to use canned. Making salsa is a great way to use garden ripe tomatoes. This salsa is made with simple ingredients and easy to adjust the the flavors to the way you like it. Make it more or less spicy, chunky or smooth…however you like. Serve with Tortilla chips for an afternoon snack or as topping to any Mexican dish.

How To Make Fresh Tomato Salsa

Throwing this together is super simple and ready in about 10 minutes. All you need for equipment is a blender or food processor. For full recipe details and ingredient measurements, see the printable recipe card down below.

Prep

Roughly chop tomatoes, onion and jalapeño.

Process All Ingredients

Place all ingredients into a blender or food processor. Pulse a few times until desired texture is reached. Taste, adjust seasonings as needed.

Serve

Serve with Tortilla Chips. Yum!

What Tomatoes are Best for Salsa?

I love the taste of fresh tomatoes in salsa. Honestly, any fresh tomato will do here…even better if you pulled them straight from your garden. You want to make sure that the tomatoes you use are firm, and a deep red color.

Storing Fresh Tomato Salsa

Store salsa in airtight containers for up to 3 weeks in refrigerator.

To Freeze

Place in a freezer safe, airtight container and into the freezer. Salsa should stay fresh for 3 months.

Love Salsa? Give these Recipes a Try…

• Grilled Corn Salsa Recipe
• Fresh Mango Salsa
• Holiday Cranberry Salsa
• Teedo’s Famous Salsa

Simple as that! Put your garden tomato haul to good use with this salsa recipe! The printable recipe card is below. Be sure to save/print/bookmark and share this recipe. Have a great day, friends!

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Fresh Tomato Salsa

This Salsa Recipe is so fresh and easy to make! You only need a few basic ingredients and 10 minutes. Adapt as you like!

Course Appetizer

Cuisine Mexican

Keyword fresh salsa recipe

Prep Time 10 minutes

Total Time 10 minutes

Servings 6 cups of salsa

Calories 44kcal

Equipment

• food processor

Ingredients

• 12 whole tomatoes roughly chopped
• 1 large vidalia onion roughly chopped, about 1 cup
• 1 jalapeno seeded and roughly chopped
• 1/2 bunch cilantro about 1 cup
• 1 lime juiced
• 1/2 teaspoon salt or more to taste
• 1/2 teaspoon pepper
• 1 1/2 teaspoons sugar

US Customary – Metric

Instructions

• Place all ingredients into a blender or food processor. Pulse a few times until desired texture is reached. Taste, adjust seasonings, and serve with chips.
• Store salsa in airtight containers for up to 3 weeks in refrigerator.

Nutrition

Calories: 44kcal | Carbohydrates: 10g | Protein: 1g | Sodium: 21mg | Potassium: 397mg | Fiber: 2g | Sugar: 6g | Vitamin A: 265IU | Vitamin C: 25.2mg | Calcium: 67mg | Iron: 2.1mg

The post Fresh Tomato Salsa appeared first on Lauren's Latest.

Zucchini Overload

Za-za-zucchini! Do you have zucchini coming out of your ears from your garden? I sure do! There are so many recipes I’m finding for zucchini! It’s crazy. Lots of zucchini brownies, zucchini chocolate cupcakes and of course zucchini bread. But today is all about stuffed zucchini! These are the bomb. Totally simple and low carb. I decided to use sausage and peppers and stuff that little mixture into some zucchini for a tasty little meal. Seriously. It was super yummy. And pretty simple too

How to Make Stuffed Zucchini Boats

Stuffed Zucchini Boats are an easy one pan meal that covers all the bases. For full recipe details, see the printable recipe card down below. Here is what you can expect when making this recipe.

Prep + Preheat

Preheat oven. Slice zucchini in half and scoop out seeds, using a spoon. Sprinkle with salt and pepper and place flesh side up in a bake 9×13 pan. Bake for 30 mins.

Sauté Veggies + Sausage

While the zucchini is baking, heat oil over medium heat in a large skillet. Sauté onions, peppers and sausage until browned. Stir in salt, pepper, basil, oregano and marinara sauce. Remove from heat.

Could I use a different sausage?

Absolutely! If turkey sausage isn’t your thing or don’t have it on hand, you could use chicken, pork, beef sausage…whatever you prefer will work for the filling.

Adding Filling to Zucchini Boats + Bake

Once zucchini is finished baking, fill with sausage and peppers mixture, top with mozzarella cheese and return to oven to bake. If you’d prefer a crunchier zucchini 10-15 minutes would be sufficient. If you’d like it softer, bake 30 minutes.

Serve Warm

Once the cheese is melted and the stuffed zucchini boats are as crunchy or as tender as you’d like, serve!

What To Serve with Stuffed Zucchini Boats?

While these could totally be a meal on their own, here are a few idea to help you out:

• Cucumber Tomato Salad
• Harvest Apple Blue Cheese Salad
• Tomato Basil Soup
• Minestrone Soup
• Pasta Primavera

Storing Zucchini Boat Leftovers

Store leftovers in an airtight container in the fridge for up to 2-3 days.

To Make Ahead and Freeze

Allow Zucchini Boats time to cool completely. Place in an airtight, freezer safe container. These will stay fresh in the freezer for about 1 month.

Other Stuffed Recipes You Might Like:

Chicken Bacon Alfredo Stuffed Spaghetti Squash

Enchilada Stuffed Mushrooms

Cheesy-Stuffed Garlic Butter Crescent Rolls

Alfredo Stuffed Shells

Love Zucchini? Here are a Few Recipes using Zucchini:

• Zucchini Fritters
• Fried Zucchini
• Soft Zucchini Bread Recipe (super easy!)
• Lemon Zucchini Cookies
• Zucchini Brownies

These are super easy to do and make a great way to use up a lot of zucchini FAST! Be sure to print/save/bookmark or share this recipe, to keep it handy. The printable recipe card is below. Have a great day, friends!

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Sausage and Peppers Stuffed Zucchini Boats

These Sausage and Peppers Stuffed Zucchini Boats are a great low carb meal that is delicious and one of the best ways to eat zucchini! Enjoy!

Course Dinner

Cuisine American

Keyword Stuffed Zucchini Boats

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Servings 4 servings

Calories 315kcal

Author Lauren’s Latest

Ingredients

• 4 medium zucchini
• 2 tablespoons olive oil
• 1 small onion diced
• 1/2 green bell pepper diced
• 1/2 red bell pepper diced
• 3 turkey sausages diced
• 1/4 teaspoon basil
• 1/4 teaspoon oregano
• 1/2 cup pizza sauce or marinara sauce
• 3/4 cup mozzarella cheese grated

US Customary – Metric

Instructions

• Preheat oven to 350 degrees.
• Slice zucchini in half and scoop out seeds. Place in a 9×13 pan and sprinkle with salt and pepper and bake for 30 minutes.
• While that is baking, heat oil over medium heat in a large skillet. Sauté onions, peppers and sausage until browned, 5-7 minutes. Stir in salt, pepper, basil, oregano and marinara sauce. Remove from heat.
• Once zucchini is finished baking, fill with sausage and peppers, top with cheese and return to oven to bake. If you'd prefer a crunchier zucchini 10-15 minutes would be sufficient. If you'd like it softer, bake 30 minutes.
• Serve hot.

Nutrition

Calories: 315kcal | Carbohydrates: 12g | Protein: 23g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 80mg | Sodium: 812mg | Potassium: 948mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1250IU | Vitamin C: 72.2mg | Calcium: 164mg | Iron: 2.3mg

The post Stuffed Zucchini Boats appeared first on Lauren's Latest.

But Wait, What is a Zucchini Fritter?

When I think of a fritter, my mind thinks “apple fritters“. But, in this case we are taking grated zucchini, adding it to a batter made of onion, flour, egg and herbs and deep frying to perfection.

What to Serve with Zucchini Fritters

Pair these delicious little gems with a zesty dip, sour cream or throw them into a salad. Other ideas include pairing them with a protein. Baked Salmon, Baked Chicken Legs or Grilled Flank Steak are all great options.

How to Make Zucchini Fritters

Making Zucchini Fritters is easy and takes only 15 minutes start to finish! For full recipe details, see the printable recipe card down below.

Make Fritter Batter

Grate zucchini into large bowl (I use a medium grater). Squeeze excess water out of zucchini (this should be about 1 cup). Stir in onion, egg, flour, baking powder, salt, cheese and any herbs until combined.

Fry the Fritters

Over medium to medium high heat, melt 1 tablespoon butter in large skillet. Drop batter by the tablespoonful into hot pan, flattening out to be 3-4 inches in diameter, 1/4-1/8 inch thick.

Cook 1 minute until bottoms are deep brown and flip. Gently press. Cook 30 more seconds, remove to plate and sprinkle with salt. Melt more butter into hot pan and repeat until no more batter remains.

Serve fritters warm with desired toppings.

Zucchini Fritter Topping Ideas

While these are delicious the way they are, here are some common topping ideas to garnish your fritters. Feel free to use whatever sounds good to you!

• sour cream
• grated cheddar cheese
• green onions
• tzatziki sauce
• garlic yogurt sauce

Why are My Fritters Soggy?

Zucchini holds a lot of moisture. This is why zucchini is so great in baked goods! But even in baked goods, you need to soak up most of the moisture, or you’ll have a soggy end result. The easiest way to do this is to lay a few paper towels over the top of your grated zucchini and press down gently to absorb the extra water. Or wrap in a cheesecloth or tea towel and squeeeeeeze!

Storing Zucchini Fritters

Zucchini Fritters are best eaten the day they are made, but the good news is that you can store them in an airtight container in the fridge for 2-3 days. Beyond that, they get mushy and basically fall apart.

Can I Freeze Zucchini Fritters?

Yes! These work great for a make ahead appetizer. After they have cooled completely, transfer to a sheet pan and line single layer with fritters. Place into the freezer for a few hours until frozen solid. After completely frozen, place them into a freezer safe airtight bag or container. Fritters will stay fresh for 2 months in the freezer. Thaw before reheating in oven or air fryer.

Love Zucchini? Give These Zucchini Recipes a Try…

• Lemon Zucchini Cookies
• Zucchini Brownies
• Fried Zucchini
• Sausage and Peppers Stuffed Zucchini Boats
• Chocolate Zucchini Cupcakes with Chocolate Frosting

So easy, right? I love a simple way to get more veggies into a meal. The printable recipe card is below. Be sure to save/print/bookmark or share this recipe. Have a fantastic day, friends!

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Zucchini Fritters

Zucchini fritters are perfect for a fast and easy snack or light lunch. Top with sour cream, cheddar cheese or even green onions and enjoy!

Course Appetizer

Cuisine American

Keyword zucchini fritters

Prep Time 10 minutes

Cook Time 2 minutes

Total Time 12 minutes

Servings 8 small fritters

Calories 49kcal

Author Lauren’s Latest

Ingredients

• 1 medium zucchini grated
• 3 tbsp onion finely grated
• 1 egg
• 3 tbsp all purpose flour
• 1/8 tsp baking powder
• 1/8 tsp salt
• 2-3 tbsp butter for frying
• 1/4 c parmesan cheese grated
• 1 tbsp fresh dill or other fresh herbs, optional

desired toppings:

• cheese
• sour cream
• green onion etc.

US Customary – Metric

Instructions

• Grate zucchini into large bowl (I use a medium grater). Squeeze excess water out of zucchini (this should be about 1 cup). Stir in onion, egg, flour, baking powder, salt, cheese and any herbs until combined.
• Over medium to medium high heat, melt 1 tablespoon butter in large skillet. Drop batter by the tablespoonful into hot pan, flattening out to be 3-4 inches in diameter, 1/4-1/8 inch thick.
• Cook 1 minute until bottoms are deep brown and flip. Gently press. Cook 30 more seconds, remove to plate and sprinkle with salt. Melt more butter into hot pan and repeat until no more batter remains. Serve fritters warm with desired toppings.

Nutrition

Calories: 49kcal | Carbohydrates: 3g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 28mg | Sodium: 71mg | Potassium: 83mg | Fiber: 1g | Sugar: 1g | Vitamin A: 166IU | Vitamin C: 5mg | Calcium: 10mg | Iron: 1mg

The post Zucchini Fritters appeared first on Lauren's Latest.

What Are Fajitas? Can I Use Meat Other Than Chicken?

Fajitas are a Mexican dish consisting of meat that is grilled and served on a tortilla (flour or corn) like a taco. Different meats you can use include chicken (like this recipe), steak, fish or shrimp. You can also use only vegetables if you are vegetarian. For this Chicken Fajita Recipe today, we’ll be using chicken. But feel free to customize it how you like it.

Chicken Fajita Seasoning

My favorite seasoning for chicken fajitas is this one by Spice Hunter. It’s a little spicy and really flavorful plus salt-free (so don’t forget the salt)! If you’re using a different fajita seasoning (which is totally fine…use what you have!) double-check whether or not there is salt added in before going hog wild with seasoning.

Make Your Own

You can even make your own fajita seasoning if you don’t like the store bought kind. Simply combine 3 tsp chili powder, 2 tsp ground cumin, 2 tsp garlic powder, 1 tsp paprika, 1/2 tsp salt, and 1/2 tsp pepper.

How to Make Chicken Fajitas (In the Oven or Stove Top)

Can you believe that these Chicken Fajitas are not only quick but they also only need 6 ingredients to make? You’ll probably only need to buy a handful of things you don’t already have on hand. Below are the directions for both oven and stovetop. Choose the method that suits your cooking style best! For full recipe details and ingredient measurements, see the printable recipe card down below. Let’s get cooking!

Oven Directions

Preheat Oven + Prep Pan

Preheat oven. Line half sheet pan with parchment paper or foil and set aside.

Prep Chicken, Add Peppers and Onions to Baking Sheet

Trim any extra fat or cartilage off of chicken and slice across the grain into skinny strips. Place chicken, peppers, and onions onto the baking sheet. Toss with olive oil, fajita seasoning, and salt.

Bake

Bake 20-30 minutes or until chicken is thoroughly cooked and onions are tender.

Add to Tortillas + Add Toppings

Serve chicken and peppers with tortillas and any extra toppings desired.

Stove Top Directions

Prep Chicken + Preheat Skillet

Trim any extra fat or cartilage off of chicken and slice across the grain into skinny strips. In a large nonstick skillet with high sides, heat 2 tablespoons olive oil over medium-high heat.

Add Chicken + Onions to Hot Skillet

Add onions, chicken and 2 tablespoons fajita seasoning. Stir as onions brown and chicken cooks through. After 5 minutes, the chicken should be cooked through and onions should be crisp-tender. Remove from pan.

Cook Peppers

Place skillet back on the heat, add in other 2 tablespoons olive oil, peppers and last tablespoon of fajita seasoning. Fry until crisp-tender, about 3 minutes.

Add Chicken + Onions to Pepper Mixture + Heat Through

Add in chicken and onions to the pepper mixture and stir to heat everything through another minute or two.

Add to Tortillas + Toppings

Serve chicken and peppers with tortillas and any extra toppings desired.

Ideas For Toppings

Here are some ideas for toppings for your chicken fajitas. Feel free to add any or all of these.

• Sliced Avocado – add a little lemon or lime juice to keep the avocado from browning.
• Salsa – store bought or try my Homemade Salsa Recipe.
• Sour Cream – a dollop will do!
• Chopped Lettuce – iceberg or romaine work great.
• Shredded Cheese – I like cheddar or a mexican blend
• Jalapeños – sliced and de-seeded (unless you like the heat!)
• Cilantro – chopped.
• Guacamole – I have a Classic Guacamole Recipe that is the best!

What to Serve with Fajitas

Rice always goes over well with Mexican food. So go with a traditional Mexican Rice or try my Famous Butter Rice. It is perfectly subtle enough to still taste delicious but also go with anything else on your plate.

Chips and guacamole are also super good with Chicken Fajitas. Here are a few of my recipes for guac: Classic Guacamole Recipe, Mexican Street Corn Guacamole, and Buffalo Bacon Blue Cheese Guacamole.

Another classic side dish is Pico de Gallo.  Pico is a fresh, Mexican salsa that is made up of tomatoes, cilantro, onion, jalapenos, lime juice, garlic, salt, and pepper. Give it a try!

Storing Leftover Chicken Fajitas

Store any leftovers in an airtight container in the fridge. Doing so will keep the moisture in. Fajitas will stay fresh in the fridge for 3-4 days.

More Mexican Dishes to Try!

• Loaded Fajita Pizza
• Amazing Chicken Enchiladas
• Gluten-Free Vegetarian Fajitas
• Mexican Street Corn Recipe
• Birria Tacos
• Crockpot Chicken Taco Meat

Add Chicken Fajitas to your menu…you won’t be sorry! Be sure to save/print/bookmark/share this recipe to have handy. Have a great week, friends!

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Chicken Fajitas

Easy Chicken Fajitas are a quick weeknight dinner! Made on the stovetop or in the oven, this chicken fajita recipe is packed with flavor.

Course Dinner

Cuisine Mexican

Keyword chicken fajita recipe, chicken fajita seasoning, chicken fajitas, how to make chicken fajitas

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings 4 servings

Calories 308kcal

Author Lauren

Ingredients

• 1 pound boneless, skinless chicken breasts about 3
• 1 large yellow onion sliced
• 3 bell peppers sliced (any color you like!)
• 1/4 cup olive oil
• 3 tablespoons fajita seasoning
• salt *only needed if seasoning is salt free
• fajita fixings tortillas, sour cream, tomatoes, salsa, etc..

US Customary – Metric

Instructions

Oven Directions

• Preheat oven to 375 degrees. Line half sheet pan with parchment paper or foil and set aside.
• Trim any extra fat or cartilage off of chicken and slice across the grain into skinny strips. Place chicken, peppers, and onions onto the baking sheet. Toss with olive oil, seasoning, and salt.
• Bake 20-30 minutes or until chicken is thoroughly cooked and onions are tender.
• Serve chicken and peppers with tortillas and any extra toppings desired.

Stovetop Directions

• Trim any extra fat or cartilage off of chicken and slice across the grain into skinny strips. In a large nonstick skillet with high sides, heat 2 tablespoons of olive oil over medium-high heat.
• Add onions, chicken and 2 tablespoons fajita seasoning. Stir as onions brown and chicken cooks through. After 5 minutes, the chicken should be cooked through and onions should be crisp-tender. Remove from pan.
• Place pan back on the heat, add in other 2 tablespoons olive oil, peppers and last tablespoon of fajita seasoning. Fry until crisp-tender, about 3 minutes.
• Add in chicken and onions to the pepper mixture and stir to heat everything through another minute or two.
• Remove from heat and serve hot with tortillas and any extra toppings desired.

Nutrition

Calories: 308kcal | Carbohydrates: 11g | Protein: 26g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 73mg | Sodium: 144mg | Potassium: 743mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2886IU | Vitamin C: 118mg | Calcium: 62mg | Iron: 4mg

The post Chicken Fajitas appeared first on Lauren's Latest.

Making Wraps is Easy

From start to finish, these chicken wraps are ready in less than 30 minutes! Turning your lettuce into a tasty wrap is the way to go! Ground chicken is cooked up with onion and garlic, along with zucchini and carrots. The star of the show here is the sauce! Made with soy sauce, sesame oil and honey, it really brings the flavor! Lastly, garnish with cashews, bean sprouts and cilantro, fill a fresh lettuce leaf and dig in! Dinner is ready!

Tips for Making Chicken Wraps

• Add Different Veggies – If you want to add different or more veggies, go for it! Consider adding mushrooms, green onions, or celery. Add whatever veggies you enjoy.
• Spice It Up – If you like spicy food, consider adding crushed red pepper flakes to the filling mixture. As the recipe is written, it is mild.
• Choose The Right Lettuce – You want to pick a lettuce that will work well as a wrap. Butter lettuce, Bibb lettuce or Romaine all work great and hold up well when filled and folded.

How to Make Chicken Lettuce Wraps

Lettuce is so much more fun to eat in wrap form! This can be an appetizer or a meal and comes together in less than 30 minutes. For full recipe details see the printable recipe card down below.

Preheat Skillet + Prep Veggies

Preheat large nonstick skillet over medium heat. Wash and slice zucchini and onion. Grate carrots and garlic. Set aside.

Begin by Cooking Onions + Garlic

To the skillet, add in olive oil, onions and garlic. Cook until softened, 3 minutes.

Add Ground Chicken, Zucchini + Carrot

Add in ground chicken, zucchini, carrot, salt and pepper. As the chicken cooks and browns, break it apart into crumbles.

Make the Sauce

While the meat is cooking, stir all ingredients for the sauce together in a small bowl.

Pour Sauce over Skillet Mixture

Once chicken is thoroughly cooked, pour in sauce and cover to simmer 5-7 minutes.

Add Sprouts, Scallions, Cashews, Cilantro + Serve

Right before serving, stir in bean sprouts, scallions, cashews and cilantro. Scoop into butter lettuce and serve.

Can I Make these Ahead?

Yes! You can make the filling a couple days before and store in the fridge until ready to use. Technically, you’d be fine up to 5 days ahead, but I like to use the filling while the veggies are still crunchy.

How to Store Chicken Lettuce Wraps

Store any leftover filling or lettuce separately and in airtight containers in the fridge. Leftovers should be fresh for up to 4-5 days.

Love Chicken Wraps? Check Out These Other Wraps!

• Taco Lettuce Wraps
• Turkey Lettuce Wraps
• Asian Lettuce Wraps
• Thai Chicken Lettuce Wraps
• Southwest Sausage Quinoa Lettuce Wraps
• Hummus Veggie Wrap

There you have it, a fabulously light meal that is simple enough to throw together tonight.

Hope you add it to your repertoire soon! Have a great day, friends!

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Chicken Lettuce Wraps

Chicken Lettuce Wraps are full of fresh veggies and ground chicken, drizzled with a savory sweet sauce, and wrapped in fresh, crunchy lettuce.

Course Dinner

Cuisine Asian

Keyword lettuce wraps

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4 servings

Calories 469kcal

Ingredients

• 2 tablespoons olive oil
• 1 small onion diced
• 2 large cloves garlic grated
• 1.25 lbs. ground chicken or turkey
• 1 small zucchini diced
• 1/2 cup carrot shredded
• salt to taste

for the sauce-

• 1/2 tablespoon sesame oil
• 1 tablespoon seasoned rice vinegar
• 2 tablespoons soy sauce
• 3 tablespoons honey
• 3/4 cup bean sprouts
• 3 scallions chopped
• 1/2 cup chopped cashews toasted
• cilantro for garnish
• Butter lettuce leaves for serving

US Customary – Metric

Instructions

• Preheat large nonstick skillet over medium heat. Add in olive oil, onions and garlic. Cook until softened, 3 minutes. Add in ground chicken, zucchini, carrot, salt and pepper. As the meat cooks, break it apart into crumbles.
• While the meat is cooking, stir all ingredients for the sauce together in a small bowl.
• Once chicken is thoroughly cooked, pour in sauce and cover to simmer 5-7 minutes.
• Right before serving, stir in bean sprouts, scallions, cashews and cilantro. Scoop into butter lettuce cups and serve.

Nutrition

Calories: 469kcal | Carbohydrates: 27g | Protein: 30g | Fat: 28g | Saturated Fat: 6g | Cholesterol: 121mg | Sodium: 610mg | Potassium: 1128mg | Fiber: 2g | Sugar: 18g | Vitamin A: 2860IU | Vitamin C: 16.5mg | Calcium: 47mg | Iron: 3.1mg

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Cucumber Tomato Salad aka My Go-To Salad

I don’t know about you, but I am head over heels in love with this salad! It’s a suuuuper basic recipe that I’ve been making for years. It tastes more delicious the longer it sits and pairs perfectly with just about any main course. Whether you’re making this with freshly grown veggies from your garden in the summer or store bought veggies from the store in the winter, I promise MY version of Tomato Cucumber Salad will be one of the best salads you’ve ever eaten. Throw it together in a cinch tonight as your side salad for dinner.

How to Make Cucumber Tomato Salad

Because this is a no-cooking required recipe, it’s probably one of the easiest recipes on my site! Trim and slice up your veggies, add the dressing and that’s it!

Prep your Cucumbers + Tomatoes

Wash your english cucumber and tomatoes. Halve the cherry tomatoes and slice the cucumbers into half moons. I link slicing my cucumbers slightly thinner, but feel free to keep this salad nice and chunky. Also, slice your red onions and add them to the bowl.

Do I Have to Use English Cucumbers?

No, you are welcome to use any cucumbers you can find! I definitely prefer the English (or Hothouse) Cucumbers because you don’t have to peel them, they are longer, skinnier and sweeter than a regular cucumber you’d get at the store, plus they are all seedless. Yes, they tend to have a higher price tag, but for good reason! You will fall in love with English Cucumbers.

If you’d prefer a regular cucumber, be sure to peel and de-seed it.

Can’t I Just Use Regular Tomatoes? Why Use Cherry Tomatoes?

I was very particular in choosing which tomatoes I’d prefer to use for this salad. Because a Cucumber Tomato Salad is basically just two ingredients with a few red onions and a homemade dressing, the cucumbers and tomatoes absolutely need to be delicious. In my opinion, cherry and grape tomatoes are sweet and delicious year round. I live in a place that has four seasons and I can’t grow delicious garden tomatoes in January, unfortunately. In the winter and sometimes even in the summer, store bought roma tomatoes, beefsteak tomatoes and “on the vine” tomatoes can be a little grainy. The quality goes down in the winter months. But, I’ve found cherry and grape tomatoes are fabulous regardless of the month I’m buying them in. So that is what I recommend using for this salad.

Make the Dressing

In a small bowl or liquid measuring cup, add grapeseed oil, white wine vinegar, garlic powder, onion powder, sugar, salt and pepper. Whisk vigorously until emulsified.

Toss Together

Pour the dressing over the veggies and toss to coat. You can serve immediately, or cover with plastic wrap and refrigerate about an hour to marinate the veggies so they really absorb the flavors from the dressing. Serve!

Do I Have to Let My Salad Marinate in the Fridge?

Giving this salad time to sit and marinate in the fridge gives the tomatoes time to release some of their (sweet) juices and allows the onions to mellow out and not be so ‘spicy’ or strong. So, even though you can enjoy this immediately, I’d highly recommend letting it sit an hour in the fridge for maximum deliciousness. Totally personal preference.

Variations

Cucumber Tomato Salad is a pretty simple and straight forward recipe that you can change and modify to make it just how you like it. Because this dressing is so versatile, it would taste delicious with all these options. Here are a couple of common ingredients I’d recommend trying:

• avocado
• feta cheese crumbles
• fresh mozzarella
• fresh basil (I love adding this! So so good!)
• fresh corn
• fresh chopped dill
• canned chickpeas (drained and rinsed well)
• quinoa

More Salad Recipes to Try!

• Watermelon Mint Salad
• Greek Salad
• Chinese Cabbage Salad
• Cucumber Salad Recipe
• Iceberg Wedge Salad
• Broccoli Salad with Bacon

Enjoy this Cucumber Tomato Salad on the side with some meaty dish or just as a light afternoon snack.

The printable recipe card is below. Be sure to print/pin/save/bookmark/share this recipe because it’s a classic recipe you won’t want to lose. Have a great day, friends!

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Cucumber Tomato Salad

Light, refreshing with a slight zing this is my Cucumber Tomato Salad recipe! It's a classic that is perfect as a side dish or as a snack.

Course Salad

Cuisine American

Keyword tomato cucumber salad

Prep Time 15 minutes

Cook Time 0 minutes

Optional: Marinate Time 1 hour

Total Time 1 hour 15 minutes

Servings 6 servings

Calories 97kcal

Ingredients

• 2 english cucumbers halved and sliced
• 1 pint cherry tomatoes halved
• 1/4 red onion sliced

For the dressing

• 3 tablespoons grape seed oil or olive oil
• 3 tablespoons white wine vinegar or red wine vinegar
• salt & pepper to taste
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/2 teaspoon granulated sugar

US Customary – Metric

Instructions

• Wash your english cucumber and tomatoes. Halve the cherry tomatoes and slice the cucumbers into half moons. I link slicing my cucumbers slightly thinner, but feel free to keep this salad nice and chunky. Also, slice your red onions and add them to the bowl.
  
• In a small bowl or liquid measuring cup, add grapeseed oil, white wine vinegar, garlic powder, onion powder, sugar, salt and pepper. Whisk vigorously until emulsified.
  
• Pour the dressing over the veggies and toss to coat. You can serve immediately, or cover with plastic wrap and refrigerate about an hour to marinate the veggies so they really absorb the flavors from the dressing. Serve!
  

Nutrition

Calories: 97kcal | Carbohydrates: 8g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 12mg | Potassium: 326mg | Fiber: 1g | Sugar: 4g | Vitamin A: 491IU | Vitamin C: 21mg | Calcium: 25mg | Iron: 1mg

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First of all, what is Pesto?

Pesto (also known as Basil Pesto or Pesto Sauce) is a raw sauce from Genoa, traditionally consisting of fresh basil leaves, toasted pine nuts, garlic, salt, and Parmigiano Reggiano cheese.

Pesto was and still is typically used as a sauce for pasta, but nowadays it can be used as a versatile sauce for chicken, pasta, salad, and roasted vegetables.

Can I use a different nut in Pesto?

Yes! If you can’t find pine nuts or they aren’t your thing, you can substitute using walnuts, pistachios, almonds or even sunflower seeds.

How to Make Basil Pesto

Toast Pine Nuts

Add pine nuts to a dry pan and toast on medium heat occasionally “shaking” pan until nuts are toasty brown. Be careful not to burn as this can happen very quickly.

Add to Blender

Add the basil, pine nuts, garlic, cheese, salt and pepper to a blender or food processor.

While Blending Add Olive Oil

With the blender on, slowly stream in olive oil to create a thick pesto sauce, about 1/2 cup. Add more if needed to create the consistency desired.

Ways to use this Basil Pesto Recipe

Regardless of how you use this pesto recipe, you are sure to love it! This is our new family favorite recipe that you most definitely need in your arsenal.

• Marinate chicken or pork chops
• Spread over thick slices of toasted french bread or ciabatta for garlic bread
• Add to an antipasto platter
• Drizzle over Burrata cheese and serve as an appetizer (my favorite!)
• Spoon over sliced tomatoes and fresh mozzarella as a new take on Caprese Salad
• Toss roasted veggies in this sauce
• Brush onto corn on the cob
• Eat it with a SPOON (seriously, I’m not even ashamed)

Dinner Ideas using Basil Pesto:

• Pesto Stuffed Shells
• Baked Pesto Chicken & Rice Casserole
• Creamy Pesto Alfredo Chicken Pasta
• Vegetarian Pesto Quesadillas
• Broccoli Pesto Pasta
• Pesto Pizza

Storing Pesto

I have found the best way to keep this pesto recipe fresh is by placing plastic wrap directly on the pesto sauce, followed up with the tight-fitting lid for an airtight container. This keeps your pesto a bright green color PLUS it holds that garlic smell in with the pesto instead of all over your fridge.

Freezing

Once you have your pesto recipe made and stored in their airtight containers, it will last in the freezer for up to 3 months, though don’t be surprised if you never have leftovers because it is so darn tasty on everything!

Simple as that, folks! Now you have a delicious pesto sauce to use however your heart desires! Let me know your favorite dishes to add pesto to. Printable recipe card below. Have a great day, friends!

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Basil Pesto Recipe

For a flavorful, fresh and fast sauce for pasta or chicken, try this Pesto Recipe! Made with fresh basil, parmesan cheese, garlic, pine nuts and olive oil…pesto never disappoints.

Course Dinner, Side Dish

Cuisine Italian

Keyword pesto

Prep Time 10 minutes

Cook Time 0 minutes

Total Time 10 minutes

Servings 2 cups

Calories 1051kcal

Author Lauren’s Latest

Ingredients

• 4 cups fresh basil loosely packed
• 1 clove garlic smashed and peeled
• 1/2 cup pine nuts toasted
• 6 oz parmigiano reggiano cheese cut into chunks
• salt & pepper to taste
• 1/2 cup olive oil give or take a few tablespoons

Instructions

• Add pine nuts to a dry pan and toast on medium heat occasionally "shaking" pan until nuts are toasty brown. Be careful not to burn as this can happen very quickly.
• Place all ingredients, except olive oil into a blender or food processor.
• Turn blender on and slowly stream in olive oil until ingredients turn into a thick paste or sauce. Taste and adjust seasonings as desired.
• Use as desired or spoon into an airtight container and refrigerate for up to two weeks.

Nutrition

Calories: 1051kcal | Carbohydrates: 9g | Protein: 37g | Fat: 99g | Saturated Fat: 23g | Cholesterol: 58mg | Sodium: 1366mg | Potassium: 421mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3195IU | Vitamin C: 9.1mg | Calcium: 1097mg | Iron: 4.4mg

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But First, What is Spinach Artichoke Dip?

Spinach Artichoke Dip is a classic appetizer or snack that is forever iconic and popular. It’s creamy, tangy and has a ridiculous amount of calories but is still considered healthy because duh, it’s made with spinach. Ha! Applebee’s, Chili’s and every other larger “American” chain restaurant has this appetizer on their menu and is most likely the most popular because everyone loves it.

Make it Your Own

Want to make this recipe your own? Here’s how to do just that with a few simple adjustments.

Artichoke Hearts –  get the ones that are in water, as opposed to marinated. This is to avoid the vinegar taste of oil-based artichoke hearts, not to mention all the added spices.

Consistency. If you’re wanting a runnier spinach artichoke dip, feel free to add in some heavy cream to get it to the consistency you like. I like mine thicker, so I made it thicker (and with extra garlic). But like every recipe I post, feel free to tweak as you like! If you don’t like garlic as much as I do, feel free to reduce or omit completely.

Lower in Calories. You can make this recipe lighter by using light cream cheese and a reduced fat sour cream. You can even go so far as cutting the cheese in half, but keep in mind this would make it less cheesy. Obviously

How to Make Spinach Artichoke Dip

Believe it or not, spinach artichoke dip is really simple to make at home. You just need a handful of ingredients and about 20 minutes. Whether you make it in advance or make it to eat right away, it’s a fabulous appetizer or snack. For full recipe details, see the printable recipe card below.

Cook Spinach + Cool

Heat olive oil over medium heat in a large skillet. Add in garlic and spinach. Cook, stirring until spinach has completely wilted. Remove spinach and garlic and place on a cutting board to cool slightly. You can totally substitute frozen spinach here…just be sure to drain well with a tea towel to get all of the excess water out.

Prep Artichoke Hearts + Chop Cooked Spinach and Garlic

Drain artichoke hearts and chop into small pieces. Chop cooked spinach and garlic into small pieces. Add artichokes, spinach and garlic back to the hot pan and cook to remove any excess moisture, being careful not to burn the garlic. Sprinkle in basil, salt, pepper, and onion powder.

Add Sour Cream + Cheeses to the Pan

Melt in cream cheese, sour cream, and 1/2 cup parmesan cheese into the veggies until fully melted and smooth. Transfer to oven-safe dish and top with remaining parmesan cheese.

Broil

Broil until cheese has melted and dip is bubbly. Serve hot with chips, pita bread and/or veggies.

Storing + Reheating Directions

Store leftover spinach dip in the fridge, in an airtight container. It will stay good for 4-5 days.

To reheat, place in a microwave safe dish, and heat in 30 second intervals, until warm and bubbly.

Looking for more appetizers to feed a crowd? Check these out: 

• Loaded Smashed Potatoes
• Easy Meatball Recipe
• Classic Deviled Eggs Recipe
• Simple Bruschetta Recipe
• Homemade Kettle Chips with Onion Dill Dip

What others are saying about this Recipe:

Super good recipe! I love spinach and artichoke dip and this recipe hit the spot. I put it in a cast iron skillet and my MIL said it was “restaurant quality”! ~ Melissa

This dip is so amazing — so cheesy and fragrant. Thanks for sharing my favorite dish recipe. ~ Bruno

Best Spinach artichoke dip recipe I made in awhile. My kids loved it! ~ Jennifer

Really loved making this recipe I hope others have as much fun as I did following your directions. ~ Pete

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Spinach Artichoke Dip

Spinach Artichoke Dip is the perfect appetizer! It’s easy to make, popular and always the first thing eaten. So delicious!!

Course Appetizer

Cuisine American

Keyword how to make spinach artichoke dip, spinach artichoke dip, spinach artichoke dip recipe

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 6 servings

Calories 339kcal

Author Lauren’s Latest

Ingredients

• 2 tablespoons olive oil
• 3 cloves garlic minced
• 2 cups baby spinach fresh
• 1 can artichoke hearts in water
• 1/2 teaspoon basil
• salt & pepper
• 1 teaspoon onion powder
• 8 ounces cream cheese
• 1/2 cup sour cream
• 3/4 cup grated parmesan cheese divided

US Customary – Metric

Instructions

• Heat olive oil over medium heat in a large skillet. Add in garlic and spinach. Cook, stirring until spinach has completely wilted. Remove spinach and garlic and place on a cutting board to cool slightly.
• Drain artichoke hearts and chop into small pieces. Chop cooked spinach and garlic into small pieces. Add artichokes, spinach and garlic back to the hot pan and cook to remove any excess moisture, being careful not to burn the garlic. Sprinkle in basil, salt, pepper, and onion powder.
• Melt in cream cheese, sour cream, and 1/2 cup parmesan cheese into the veggies until fully melted and smooth. Transfer to oven-safe dish and top with remaining parmesan cheese.
• Broil until cheese has melted and dip is bubbly. Serve hot with chips, pita bread and/or veggies.

Nutrition

Calories: 339kcal | Carbohydrates: 7g | Protein: 8g | Fat: 30g | Saturated Fat: 12g | Cholesterol: 62mg | Sodium: 587mg | Potassium: 156mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2335IU | Vitamin C: 17.3mg | Calcium: 223mg | Iron: 1mg

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All About Ham

Cured, smoked, and baked are all indicators that the ham you’re about to buy has been pre-cooked. In fact, most ham you buy at the grocery store is already safe to eat and you just have to reheat it. Plus around Easter or Christmas, they tend to go on sale.

I always buy a cooked, bone-in spiral ham because most of the work is already done for me. But taking a few extra steps while baking your ham can bring it from good to great. I love the Kirkland Signature hams from Costco because the flavor and price can’t be beaten.

What Else Do I Need?

• A meat thermometer is pretty essential when cooking big cuts like this one. Invest in a good one like this and you’ll be set for a long time.
• The last thing you’ll need for this recipe is this Brown Sugar Ham Glaze. It’s such a simple addition but it really takes this ham to new heights. Of course, any glaze is fine, but I love this glaze recipe because it’s the best pairing of savory and sweet, matching garlic with maple syrup, brown sugar, and mustard. All glazes should basically do the same thing: caramelize the outside and give more flavor.

How to Bake a Ham

For full details on how to bake a ham, see the printable recipe card down below

Preheat and Prep Ham

Preheat oven to 275 degrees. If you are baking a cooked, bone-in spiral ham, the great news is it’s already cooked and you’re just basically reheating. The bad news is if you overbake, you can dry it out easily. Since it’s already sliced, it really doesn’t take much to dry it out. To combat this, place ham face down into a baking dish or roasting pan and cover with foil. Keeping it covered with foil will keep that moisture in!

Bake and Baste Ham

Bake 12-15 minutes per pound (or cook according to specific package directions). Baste 1-2 times through cooking with ham juices that have accumulated in the bottom of the pan. Be sure to separate the slices as you baste. This ensures ham will stay moist.

I’ve seen lots of recipes baste with the glaze as the ham cooks, but I’ve found better results basting with ham juices to keep everything moist, and then finishing with the glaze.

How Long Does it Take to Bake a Ham?

Bake your ham at a lower temperature for a longer period of time. Again, you’re just heating it through so you can serve it with dinner. Generally, you will bake at 275 degrees for 12-15 minutes per pound. Most hams come with baking directions that you can follow, but most will fall within these guidelines. You’re going to want the internal temp to be 145 degrees F for pre-cooked ham and 160 degrees F if cooking from raw.

So for a 10 lb cooked, bone-in spiral ham that’s 2-2 1/2 hours or until 145 degrees F.

Make the Brown Sugar Glaze

Make the glaze while ham is baking.

In a small saucepan, measure out all the ingredients and stir over medium heat. Simmer glaze until sugar melts and becomes syrupy about 1-2 minutes.

Glaze, Broil and Rest

Once your ham is done cooking, add a glaze to caramelize and lock in some extra flavor. Instead of using the pre-made glaze that comes with the ham, I opt for my Brown Sugar Glaze Recipe. I like to separate the slices (since this is a spiral ham, after all) and brush the glaze onto as much of the ham as possible.

Bake glazed ham at 425 degrees F for 10 minutes or until sticky and set. Remove ham from oven and cover with foil to rest 10-15 minutes. Carve and serve.

How to Carve Bone-In Baked Ham

Baked ham with a bone running right through the center can be a real pain if you don’t know what you’re doing. The only way to get the meat off is to work with the bone and cut around it.

1. But first things first: let your ham rest 10-15 minutes after glazing, tented with foil.
2. Transfer ham to a carving board (or cutting board with a kitchen towel underneath).
3. Place ham bottom side up, locate the center bone and cut around it completely.
4. There are natural sections of meat, separated by fat all around the bone. Cut through these separations to get slices. Place onto a serving tray.

Leftovers

Have any leftovers? Store ham in a covered airtight container in the fridge for up to five days! Or if you don’t have enough to save, consider making a different dish from it (such as Ham Salad).

Side Dishes

And of course, you can’t have baked ham without:

• Scalloped Potatoes
• Classic Potato Salad
• Mom’s Potato Rolls
• Traditional Deviled Eggs
• Hot Cross Buns
• Colorful Carrot Salad
• Strawberry Salad
• Maple Glazed Carrots
• Roasted Brussels Sprouts

and maybe some Carrot Cake for dessert

More Heavenly Main Dishes to Try!

• Amazing Brown Sugar Glaze
• Simple Sunday Meatloaf
• Pineapple Glazed Ham
• Crockpot Ham
• Perfect Roast Turkey
• Garlic Pork Loin Roast

Save this recipe for your holiday table It’s available to pin, print or bookmark.

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Baked Ham with Brown Sugar Glaze

Perfectly Baked Ham slathered with a homemade brown sugar glaze is a tasty and easy dish you can make for any special occasion or holiday. It's always a crowd-pleaser and makes Easter or Christmas dinner extra special with no muss or fuss.

Course Main Course

Cuisine American

Keyword baked ham, baked ham recipe, brown sugar glaze, Ham Glaze, how to bake a ham

Prep Time 10 minutes

Cook Time 2 hours

Resting Time 15 minutes

Total Time 2 hours 25 minutes

Servings 12 servings

Calories 974kcal

Author Lauren’s Latest

Ingredients

• 10 lb bone-in spiral ham

Brown Sugar Glaze

• 1/2 cup brown sugar packed
• 1/4 cup real maple syrup or honey
• 2 tablespoons yellow mustard or dijon or whole grain
• 2 cloves garlic minced

US Customary – Metric

Instructions

• Preheat oven to 275 degrees. Unwrap ham and place face down in roasting or baking dish. Cover well with foil.
• Bake 12-15 minutes per pound (or cook according to specific package directions). Baste 1-2 times through cooking with ham juices that have accumulated in the bottom of the pan. Be sure to separate the slices as you baste. This ensures ham will stay moist.
• Make the glaze while ham is baking.

For the Brown Sugar Glaze

• In a small saucepan, measure out all the ingredients and stir over medium heat.
• Simmer glaze until sugar melts and becomes syrupy about 1-2 minutes.
• Remove from heat and glaze hame generously, being sure to separate the slices of spiral ham to get the glaze into all of the nooks and crannies
• Bake glazed ham at 425 degrees F for 10 minutes or until sticky and set. Remove ham from oven and cover with foil to rest 10-15 minutes. Carve and serve.

Nutrition

Calories: 974kcal | Carbohydrates: 14g | Protein: 82g | Fat: 63g | Saturated Fat: 23g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 30g | Cholesterol: 234mg | Sodium: 4518mg | Potassium: 1114mg | Fiber: 1g | Sugar: 13g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 3mg

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