cooking – Berries and Pie

Blueberry Freezer Jam from Frozen Blueberries

On March 1, 2021

Blueberry freezer jam is easy to make at home! Frozen blueberries can be used so it can be made and enjoyed all throughout the year!

Blueberry freezer jam made from frozen blueberries

Note: This article may contain affiliate links, where I earn a small commission from qualifying purchases with no additional cost to you. I only provide links to products that are similar to what I use personally.

Do you ever crave homemade jam in the middle of winter? I know I do! While jam is usually made in the summer when fresh fruit is plentiful, it can be made all throughout the year by using frozen fruit. As an added bonus, frozen fruit is already picked and washed which makes the process even easier!

Blueberry freezer jam is one of my favorite types of freezer jam. Since the fruit in freezer jam is never cooked it keeps its fresh fruit taste. It’s like summer in a jar. Yum!!!

Blueberry jam is easy to make at home, requires only four ingredients, and can be made in under an hour. This post will take you through how to make blueberry freezer jam, step-by-step. Let’s get started!

Equipment for Blueberry Freezer Jam

You need some basic equipment to make blueberry freezer jam. We will go through the list now:

Jars

You need containers to hold about 6 cups of finished jam. Some people prefer plastic containers for freezer jam but I usually use half pint mason jars (one cup capacity). I prefer wide mouth jars so the jars are easier to fill. Jars similar to what I use can be found here. I use these plastic jar lids so the containers are easier to open and close.

Make sure that your jars or containers are cleaned in hot soapy water before use and allowed to air dry. I run the jars and lids through the dishwasher and they are ready to go!

Jar Funnel

This makes it SO MUCH EASIER to fill your jars. If you do not have a jar funnel you can purchase one similar to the one I use here .

Immersion Blender or Potato Masher

You need some way to crush the fruit for the jam. I prefer to use an immersion blender (or regular blender) to puree the fruit most of the way. If you don’t have a blender you can also use a potato masher or even a fork to crush the berries, especially if you like your jam a little on the chunky side.

Measuring Cups

I use a standard measuring cup for the sugar but I like a glass measuring cup for the blueberry puree because it is easier to measure and pour.

Other items needed: A large bowl, a small saucepan, a whisk, and a ladle.

Ingredients for Blueberry Freezer Jam

Fresh or Frozen Blueberries

Fresh blueberries are great in this jam. But since it can be difficult to get fresh blueberries year round, I often use frozen blueberries. Flavor-wise fresh and frozen berries taste very similar in this jam and they are relatively inexpensive. Frozen blueberries are available year round and it is a real treat to be able to make and enjoy blueberry jam in the middle of the winter!

You need less fruit than you may think for jam, only about 2 cups of crushed or pureed fruit. One pound of whole blueberries is usually enough.

Sugar

Jam takes a LOT of sugar. About 4 cups of it to be exact! Plain old granulated sugar is what you want here. Do not try to reduce the amount of sugar or use a sugar substitute because the jam will not thicken properly.

Pectin

Pectin is very important for making jam. It is what makes the jam gel and become thick. Many people have never bought or used pectin before, so we will now learn more about it.

What is pectin? Pectin is a type of fiber that is usually made from green apples citrus fruits. Some dextrose and citric acid is also added to the powdered pectin so it tastes sour if you try it. This sour taste is good though because it helps to counter all the sweetness from the sugar and bring out the taste of the fruit. When heated along with with sugar and acid the pectin will gel and give the jam the correct texture.

What types of pectin should I buy? This recipe calls for powdered pectin that comes in a small box, usually 1.75 to 2 ounces depending on the brand. Make sure that you purchase regular pectin and not the type formulated for low sugar recipes.

Where can I find pectin? Pectin usually comes in a single-use box but you can also buy it in bulk on Amazon. Pectin is sold in many grocery stores in the summer months, when many people are making jam. If you can’t find it at your grocery store try looking at Bi-Mart or a farm store.

Pectin differs a little between brands and you may have more success with some brands than others. Today I am using MCP pectin (fun fact: MCP stands for Modified Citrus Pectin) but I have also used Mrs. Wages pectin in the past with great results. I do not have a favorite brand and usually buy what is on sale.

Citric Acid (optional)

Citric acid is my secret ingredient for blueberry jam. I find that blueberries are often sweeter with less acid than other types of fruit or berries. Add several cups of sugar to them when you are making jam and they can easily become too sweet. Adding some citric acid to the blueberry jam brightens the flavor and takes this jam from good to amazing!

Citric acid is a type of acid that is found in many citrus fruits. It comes as a powder that can be found in the canning aisle of many grocery stores. Lemon juice can also be added but I prefer citric acid because it is shelf stable (so I always have it available) and does not have any flavor of its own. Citric acid or lemon juice are optional ingredients and you can leave them out if you wish.

Now that that you have everything you need, let’s go through the process of making homemade blueberry freezer jam!

How to Make Blueberry Freezer Jam

Step 1: Prepare the blueberries

Start by thawing the blueberries if they are frozen. Move them from the freezer to the refrigerator the day before you are going to make the jam so they can defrost overnight. Or you can put them in the microwave for a minute or two. Just be careful not to cook them too much or you may lose that fresh blueberry taste! Then puree or mash the fruit until the desired consistency is reached.

puree blueberries with immersion blender — Puree or mash the thawed blueberries until the desired consistency is reached. Measure out two cups of berries and proceed to the next step.

blueberry puree in measuring cup for blueberry jam — Puree or mash the thawed blueberries until the desired consistency is reached. Measure out two cups of berries and proceed to the next step.

There are several ways to crush the berries. Some people spread the fruit into a 9×13 inch pan and mash them with a potato masher. I prefer to put the blueberries in a four cup glass measuring cup and use my immersion blender to puree them most of the way, leaving a few small pieces here and there. You can leave your fruit a little chunky or puree it until it is perfectly smooth. The choice is up to you!

After the blueberries are mashed measure out exactly two cups of fruit. You are now ready to add the sugar!

Step 2: Stir the blueberries and sugar together

Measure out 4 cups of sugar into a large bowl. Add in the pureed blueberries and stir well. Let the blueberries and sugar sit in the bowl for 20 minutes, stirring occasionally. This will allow the sugar to dissolve most of the way.

sugar and blueberry puree for making jam — Measure the sugar into a large bowl, then stir in the blueberry puree.

To test whether the sugar has dissolved enough you can take out a little jam and rub it between your fingers. By the end of the 20 minutes it should be much less gritty that it was initially (but it is okay if it is not perfectly smooth at this point). Towards the end of the 20 minutes you can start to cook the pectin.

Step 3: Cook the pectin

Empty the box of pectin into a small saucepan. Add 1 cup of cool water and stir well with a whisk to break up any clumps. Heat the pectin over medium high heat, stirring constantly, until it comes to a full boil. Boil for one minute and then remove from heat.

pectin cooked with water — Cook the pectin and water together in a saucepan. Boil for one minute and then remove from heat.

Step 4: Add the pectin to the fruit

Add the hot pectin to the fruit and sugar. Whisk briskly for 1-2 minutes or until thoroughly incorporated. Instead of being watery the fruit should now have a thicker, more syrupy consistency. Your jam is almost done!

pouring pectin into blueberry puree — Add the pectin into the fruit. Stir briskly for 1-2 minutes or until thoroughly incorporated.

Step 5: Add in citric acid to taste

Adding citric acid or lemon juice is optional depending on the sweetness of the berries you are using and your preferences. Add the citric acid, about a 1/4 teaspoon at a time, and stir well. Lemon juice can be added about a tablespoon at a time. Taste the jam and add more if desired. I ended up using 1/2 teaspoon citric acid for this batch of jam. As soon as you are happy with your jam it is time to fill the jars!

adding citric acid to blueberry jam — Stir in citric acid to taste. A little goes a long way, so add it a little at a time and taste as you go.

Step 6: Fill the jars

Use a ladle to fill the jars with the jam. A jar funnel is very handy for this so you do not drip sticky jam on the edges of the jars.

filling jars with blueberry freezer jam — Fill the jars with jam. A jar funnel makes this an easier task.

Leave about half an inch of head space between the top of the jam and the top of the jar. I use these plastic jar lids so the lids are easier to open and close. Once all of the jars are filled, transfer them to the refrigerator to cool and fully set.

jars of blueberry freezer jam — After the jars are filled put on the lids and transfer them to the refrigerator for one day to fully set.

Freezer Jam Storage

After 24 hours the jam can be transferred to the freezer for long term storage. Thaw it in the refrigerator for a day before use. Once opened, use within 3 weeks or so. Jam keeps for up to 1 year in the freezer.

Serve

This blueberry freezer jam is good on so many different things! Try it on pancakes or waffles, toast or biscuits. It also tastes amazing on homemade yogurt!

Hope you get to try this freezer jam soon! Let me know how it went in the comments below. Happy Cooking!

Blueberry Freezer Jam

Recipe by: Mandy

Blueberry freezer jam is easy to make at home! Frozen blueberries can be used so it can be made and enjoyed all throughout the year!

Print Recipe Pin Recipe

Prep Time 40

Cook Time 10

Total Time 50

Servings 6 cups

Ingredients

1 pound fresh or frozen blueberries (You will need 2 cups pureed berries)
4 cups sugar
1 box regular fruit pectin (1.75 or 2 oz box, depending on the brand)
1 cup cool water
citric acid or lemon juice, to taste (optional)

Instructions

Start by thawing the blueberries if they are frozen. Then puree or mash the fruit until the desired consistency is reached. You will need 2 cups of crushed or pureed berries.
Stir the crushed blueberries and sugar together in a large bowl. Let sit for 20 minutes for the sugar to dissolve most of the way.
Towards the end of the 20 minute resting period you can start to cook the pectin. Empty the box of pectin into a small saucepan. Add in the water and stir well with a whisk to break up any clumps. Heat over medium high heat, stirring constantly, until it comes to a full boil. Boil for one minute then remove from heat.
Stir the hot pectin mixture into the blueberries. Whisk briskly for 1-2 minutes or until thoroughly incorporated.
Add citric acid, about ¼ teaspoon at a time, until desired taste is achieved. If using lemon juice, add it about a tablespoon at a time. Adding citric acid or lemon juice is optional depending on the sweetness of the berries you are using and your preferences.
Ladle the jam into small, clean jars or containers. Leave about half an inch of headspace between the top of the jam and the top rim of the jar. Once all the jars are filled, put the lids on the jars and transfer them to the refrigerator to cool and fully set.
After 24 hours the jam can be transferred to the freezer for long term storage. Thaw in the refrigerator for a day before use. Once opened use jam within three weeks or so. Jam keeps for up to 1 year in the freezer.

Chicken Chop Suey

By Mandy

On February 14, 2021

In Cooking

Tender chicken, celery, and bean sprouts combine in this delicious dish. It will remind you of takeout at your favorite restaurant!

This dish goes by many names but the most common are chicken subgum chow mein or chicken chop suey. Whatever you call it a version of this is a staple at many Chinese restaurants across the country. It is loaded with crunchy vegetables and tender chicken held together in a slightly thickened sauce that is served over crunchy noodles or cooked rice. Yum!

Chicken chop suey is easy to make at home and is ready in about half an hour. Let’s get started!

Ingredients for Chicken Chop Suey

Chicken chop suey has 10 ingredients:

Chicken – I prefer chicken thighs in this recipe because they stay tender and add a lot of flavor to the dish. Chicken breasts will also work well.

Celery – You will need a whole bunch of celery. It sounds like a lot but it is the foundation of the dish.

Onion – A white onion or yellow onion is best (not red or purple) so it does not change the color of the sauce.

Bean sprouts – Fresh or canned bean sprouts are okay to use here. Fresh bean sprouts usually stay a little crunchier so that is what I usually use. Today I am using canned because the fresh bean sprouts at the store did not look very fresh 🙂 Use whatever you prefer!

Soy sauce – This helps to flavor the sauce. I use regular soy sauce here.

Cornstarch – This is used to thicken the sauce. You can use more or less depending on how thick you want the sauce to be.

Also needed: salt, sugar, water, and cooking oil.

How to Make Chicken Chop Suey

Step 1: Prepare the ingredients

Chicken chop suey cooks pretty quickly so you want to have all of your ingredients ready to go. Start by washing and chopping all of the vegetables and cutting up the chicken. Set this aside for now.

Step 2: Prepare the sauce

Stir the 1/3 cup water, cornstarch, soy sauce, and sugar together in a small bowl or liquid measuring cup. Set this aside.

Step 3: Cook the chicken and onion

It’s time to start cooking! Add a little oil to a hot pan and add the chicken and chopped onion. Cook it until the chicken is done and the onion is tender.

Step 4: Stir in the celery, water, and salt

Stir in the celery, 1 cup water, and salt and bring to a boil. Cover, reduce heat, and simmer for a few minutes or until celery is crisp-tender. Watch the celery carefully here because it goes from perfect to overcooked rather quickly.

Step 5: Add in the bean sprouts

If you are using canned bean sprouts, simply stir them in and proceed directly to the next step.

If you are using fresh bean sprouts stir them in and cover then pan. Cook for 1-2 minutes or until they soften up a bit before proceeding.

Step 6: Add in the sauce

Add in the reserved sauce mixture and cook and stir until thickened and bubbly. Taste the chop suey and add in a little additional salt or soy sauce if needed. The chop suey is now ready to serve!

Serve

Serve the chicken chop suey with crunchy noodles or fried rice. Enjoy!

Chicken Chop Suey

Recipe by: Mandy

Tender chicken, crunchy celery, and bean sprouts combine in this delicious dish. It is easy to make and ready in about 30 minutes!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Ingredients

For the sauce:

⅓ cup water
3 tablespoons cornstarch
2 teaspoons soy sauce
1 teaspoon sugar

For the chop suey:

2 tablespoons oil
1 pound chicken , cut into bite-sized pieces
1 onion, diced
1 bunch celery, chopped
1 cup water
1 teaspoon salt
1 can bean sprouts, drained (14 oz)

Instructions

Stir all sauce ingredients together in a small bowl and set aside.
Heat the oil in a large skillet and add in the chicken and onion. Cook until the chicken is done and the onion is tender.
Stir in the celery, 1 cup water, and salt. Reduce heat to low, cover, and simmer for a few minutes or until the celery is crisp-tender.
Stir in the bean sprouts and reserved sauce. Cook and stir until thickened and bubbly.
Taste the chop suey and add additional salt or soy sauce if needed. Serve hot with rice or crispy noodles. Enjoy!

Notes

Fresh bean sprouts may also be used instead of canned. Add them in after the celery and cook for a few minutes or until they start to soften. Add in the sauce and proceed as directed by the recipe.
One of the great things about this dish is that you can add in whatever vegetables you like. Water chestnuts, mushrooms, and bamboo shoots are delicious additions!

Chocolate Pecan Pie

By Mandy

On February 7, 2021

In Cooking

This chocolate pecan pie tastes like a cross between a pecan pie and a rich, chocolate brownie. It is sure to disappear quickly!

Chocolate pecan pie with ooey gooey chocolate filling

Up until recently I had never had a chocolate pecan pie. Unfortunately I never even knew what I was missing out on!

Chocolate pecan pie has a gooey center like traditional pecan pie but the addition of chocolate makes it taste rich and fudgy. Add in the crunch of the pecans and the flakey pie crust and you have a dessert that is sure to please!

Chocolate pecan pie is very easy to make and we will go through how to make it step-by-step. Let’s get started!

Ingredients for Chocolate Pecan Pie

Chocolate pecan pie has 10 ingredients:

Sugar and brown sugar – Sugar helps to sweeten the pie. Adding some brown sugar gives the pie a greater depth of flavor.

Corn syrup – Corn syrup sweetens the pie and helps to give pecan pie its characteristic texture. It also helps to prevent sugar crystallization. Light corn syrup is what you want here.

Eggs – Eggs help to give structure to the pie.

Vanilla – Vanilla brings out the chocolate flavor.

Salt – This helps to balance the flavor and cut down on the sweetness a bit.

Butter – I use salted butter.

Chocolate – You will need 2 ounces of semi-sweet or bittersweet chocolate. You can use squares of baking chocolate, chocolate chips, or whatever you have on hand. If you want you can double the chocolate if you want the pie to be extra fudgy!

Pecans – I coarsely chop them so the pie is easier to serve and eat. You can also substitute walnuts if you prefer.

Pie crust – You will need an unbaked, single crust pie shell. You can make your own or purchase one from the store.

How to Make Chocolate Pecan Pie

Step 1: Prepare the pie crust

Roll out the pie crust and place it in a 9-inch pie pan. Flute the edges and set aside while you prepare the filling for the pie.

Step 2: Stir together the sugars, corn syrup, eggs, salt, and vanilla

Stir the sugar, brown sugar, corn syrup, eggs, salt, and vanilla together in a large bowl. Whisk it so that everything is smooth and set aside.

ingredients for chocolate pecan pie — Place the sugar, brown sugar, eggs, corn syrup, salt, and vanilla in a bowl.

Step 3: Melt the chocolate and butter together

Place the chocolate and butter in a small saucepan. Heat over low heat, stirring constantly, until completely melted and smooth.

Place the chocolate and butter in a saucepan.

Step 4: Add the remaining ingredients

Stir the melted chocolate and pecans into the egg mixture. Whisk until smooth and pour into the unbaked pie crust. The pie is now ready for the oven!

Chocolate pecan pie ready for the oven — Add the remaining ingredients and pour the filling into the unbaked pie crust.

Step 5: Bake the pie

Bake the pie at 350 degrees for 55 minutes. The pie will still be very jiggly at this point but it will thicken as it cools. Place it on a wire rack to cool completely.

Chocolate pecan pie — Look at that delicious crackly top! Let the pie cool for at least 2 hours before serving.

Serve

Let the pie cool for at least 2 hours before serving so it will hold its shape. It is delicious topped with whipped cream. Ice cream is surprisingly good too! Enjoy!

Chocolate Pecan Pie

Recipe by: Mandy

This chocolate pecan pie tastes like a cross between a pecan pie and a rich, chocolate brownie. It is sure to disappear quickly!

Print Recipe Pin Recipe

Prep Time 20

Cook Time 55

Total Time 1 15

Servings 8

Ingredients

1 unbaked pie crust
½ cup sugar
½ cup brown sugar
1 cup light corn syrup
3 eggs
¼ teaspoon salt
1 teaspoon vanilla
2 ounces semi-sweet or bittersweet chocolate (if you are using chocolate chips this is about ⅓ cup)
2 tablespoons butter
1¼ cup pecans, coarsely chopped if desired

Instructions

Roll out the pie crust and place it in a 9-inch pie pan. Flute the edges and set aside.
Preheat the oven to 350°.
Stir the sugar, brown sugar, corn syrup, eggs, salt, and vanilla together in a large bowl. Whisk until smooth and set aside.
Place the chocolate and butter in a small saucepan. Heat over low heat, stirring constantly, until completely melted and smooth.
Stir the melted chocolate and pecans into the egg mixture. Whisk until smooth and pour into the unbaked pie crust.
Bake the pie at 350° for 55 minutes. The pie will still be very jiggly at this point but it will thicken as it cools. Place it on a wire rack to cool completely.
Let the pie cool for at least 2 hours before serving so it will hold its shape. It is delicious topped with whipped cream or ice cream. Enjoy!

Chocolate Mint Cookies

By Mandy

On February 1, 2021

In Cooking

These chocolate cookies are soft and thick. If you like chocolate and mint together you will LOVE these cookies!

There are few cookies that disappear as quickly as these at our house. Everyone loves them and an entire batch is gone in just a few days!

These cookies are soft and chewy. They taste a little like a brownie with their rich chocolate taste. Mint chips give them the perfect amount of cool minty flavor. Yum!

This post will take you through how to make these delicious chocolate mint cookies step-by-step. Let’s get started!

Ingredients to Make Chocolate Mint Cookies

Chocolate mint cookies contain 16 ingredients: butter, shortening, sugar, brown sugar, two eggs, vanilla, flour, cocoa, baking soda, salt, and mint chips.

Don’t let that long list scare you! It may sound like a lot but you probably have most of the ingredients already in your kitchen!

The mint chips I use are Guittard brand and they work really well in this recipe. You can also use Andes mints baking chips or purchase a package of Andes mints and coarsely chop them yourself. You will need 12 ounces or about 2 cups for the cookies.

How to Make Chocolate Mint Cookies

Step 1: Stir the butter, shortening, and sugars together

Start by stirring the shortening, white sugar, and brown sugar together in a large bowl. Make sure the butter is at room temperature so it easier to mix.

I usually use a wooden spoon for this job. As long as the butter is soft it is easy to smoosh everything together (I know, a real technical term) with the back of the spoon. You can certainly use a stand mixer for this if you prefer. When all of the sugar is incorporated you are ready to add the wet ingredients.

Stir butter, shortening, and sugar together. — Mix the butter, shortening, and sugars together in a large bowl. “Smoosh” the butter and shortening with the back of the spoon until the sugars are fully incorporated.

Step 2: Add the wet ingredients

When the butter, shortening, and sugars are well mixed add in the eggs and vanilla. Mix these ingredients together until they are smooth.

Step 3: Stir in the dry ingredients

Things are about to get chocolatey here! Next add in the flour, cocoa, baking soda, and salt and stir just until combined. The cocoa can be quite lumpy but I do not usually sift it. Most of the lumps will get worked out as you stir the thick batter.

Step 4: Stir in the mint chips

Lastly add in the mint chips. If you are using a mixer put it on the lowest setting here so it does not break up the mint chips. The dough is now done and you are ready to bake your cookies!

Step 5: Drop the cookies onto the baking sheet

Since the dough contains shortening which is solid at room temperature it does not need to chill before baking. Drop the dough by rounded tablespoons onto a greased baking sheet. Make sure they are about two inches apart because they will spread slightly as they bake. I like to use my handy dandy cookie scoop for this job but you can also use two spoons if that is easier. The cookies are now ready for the oven!

Drop the chocolate cookie dough onto a baking sheet

Step 6: Bake the cookies

Bake the cookies at 350 degrees for 8 minutes. They are done when they are just set and the top has lost its gloss. At this point they may not look done but they will firm up as they cool. Let them sit on the baking sheet for 1-2 minutes before transferring them to a wire rack to finish cooling completely.

Serve

Enjoy these chocolate mint cookies warm out of the oven. Yum!

Store them in an airtight container to keep them soft and chewy. They also freeze well for longer term storage. Enjoy 🙂

Hope you get to try these chocolate mint cookies soon. Happy Cooking!

Chocolate Mint Cookies

Recipe by: Mandy

These chocolate cookies are soft and chewy. If you like chocolate and mint together you will LOVE these cookies!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Total Time 1

Servings 4 dozen

Ingredients

½ cup butter, softened (1 stick)
½ cup shortening
1 cup sugar
½ cup brown sugar
2 eggs
1 teaspoon vanilla
2 cups flour
⅔ cup cocoa
¾ teaspoon baking soda
¼ teaspoon salt
1 package mint chips (12 oz package, about 2 cups)

Instructions

Preheat the oven to 350°.
Stir the butter, shortening, sugar, and brown sugar together in a large bowl.
Add in the eggs and vanilla and mix until smooth.
Next add in the flour, cocoa, baking soda, and salt and mix well. Add in the mint chips and stir just until combined.
Drop the cookies by rounded teaspoons onto a greased baking sheet. Make sure they are about two inches apart because they will spread slightly as they bake.
Bake at 350° for 8 minutes. They are done when they are just set and the top has lost its gloss. At this point they may not look done but they will firm up as they cool. Let them sit on the baking sheet for 1-2 minutes before transferring to a wire rack to cool completely.
Serve these cookies warm right out of the oven. Enjoy!

Variation:

Do you want to mix things up a bit? The great thing about this recipe is that it is SO versatile! Try using peanut butter chips or white chocolate chips. You can also use semisweet chocolate chips for the richest most chocolatey cookies you have ever had! Experiment to see which is your favorite!

Chocolate cookies with peanut butter chips, white chocolate chips, and semisweet chocolate chips

Other recipes you may like:

Mom’s Oatmeal Raisin Cookies

One Hour Clam Chowder

By Mandy

On January 1, 2021

In Cooking

This thick & hearty New-England style clam chowder is loaded with potatoes, onions, and tender clams. It is easy to make at home and ready in less than an hour!

Note: This post may contain affiliate links, where I earn a small commission from qualifying purchases.

One thing I miss about pre-pandemic life is going to the coast to enjoy a big bowl of clam chowder at our favorite restaurant. While many restaurants are closed right now, it does not mean that you cannot enjoy a satisfying bowl of chowder at home, no trip to the beach required!

If you have never tried to make your own clam chowder before you are in for a treat! This New-England style clam chowder is absolutely loaded with potatoes and clams. This recipe is not only easy to make, but it is ready in under an hour! Serve it with oyster crackers or crispy bacon sprinkled on top for a satisfying salty crunch. Yum!

This will take you through how to make this delicious clam chowder step-by-step. Let’s get started!

Ingredients for One Hour Clam Chowder

Clam chowder only requires 7 ingredients: onion, celery, potatoes, clams (with juice), milk, flour, half-and-half, and butter. We will go through the ingredients now:

Onions and Celery – These add flavor to the soup. Be sure to use a yellow or white onion (not a red onion) so it does not change the color of the broth.

Potatoes – My favorite potatoes to use in this soup are red potatoes or yukon gold potatoes. Since they have thin skin, I usually do not peel them.

If you don’t have yukon gold or red potatoes, russets work great too! They are a little more tender than the yukon golds or red potatoes and break down a little more in the soup. You may want to peel them though because they have a slightly thicker skin.

Clams – This recipe calls for one large can of chopped clams (51 oz). Grocery stores may not have this size available but you can find them at Costco, Sam’s Club, restaurant supply stores such as Smart Foodservice, or Amazon. What I like about using a large can of clams is that it is less expensive and much easier than buying the smaller cans. It also has plenty of clam juice so you do not need to buy the clam juice separately.

My absolute favorite clams are from Costco. There are about 3 cups of clam juice and 4-5 cups of loosely packed chopped clams in the can. If you cannot find a large can of clams, you may use 4-6 of the smaller 6.5-oz cans, depending on how many clams you would like in your soup.

Half-and-Half – Half-and-half makes the soup rich and satisfying. It also gives it its creamy white color. You can control the richness of the soup by substituting any combination of milk or heavy cream if you prefer 🙂

Flour – Flour helps to thicken the clam chowder. This is added at the very end.

Also needed: butter, water, salt, and pepper.

How to Make One Hour Clam Chowder

Step 1: Prepare the Ingredients

Chop celery, onions, and potatoes for one hour clam chowder

Start by chopping the vegetables for the soup. You want to chop the celery and onions into fairly small pieces. Cut the potatoes into half inch cubes so they will cook more quickly.

drain the clams, reserving the clam juice

Drain the clams, reserving the juice. I like to do this by putting a strainer over a large bowl or measuring cup. I usually get about 3 cups of clam juice from my can of clams. If you have less than this, add a little water until you have about 3 cups.

Look through the clams and remove any strings or pieces that don’t look right. Set this aside as you start your soup.

Step 2: Cook the Onion and Celery

Melt the butter in a large pot. Add in the onion and celery and cook over medium high heat for 5 minutes or until they soften up a bit, stirring occasionally.

Step 3: Add in the Potatoes and Clam Juice

After the onion and celery are tender, add in the cubed potatoes and reserved clam juice. Bring to a boil then cover and reduce the heat. Simmer for 20 minutes or until the potatoes are tender.

Step 4: Add in the Clams and Milk

When the potatoes are tender stir in the clams and half-and-half. The clams are added at the very end so they stay nice and tender. Heat through just until soup starts to boil.

Step 5: Thicken the Soup

Stir the flour and water together in a small bowl or measuring cup to make a slurry. Whisk vigorously to get out any lumps.

Make a slurry of flour and water to thicken the clam chowder

Drizzle the flour mixture into the gently boiling soup, stirring constantly, until the soup has thickened. You may not need too add all of the flour if you like your chowder on the thinner side. Boil gently for one minute to fully cook the flour and then remove from heat.

Add the slurry to thicken the clam chowder

Taste the soup and season with salt and pepper to taste. The clam chowder is now ready to serve!

Serve

Ladle the hot soup into bowls and top with butter, oyster crackers, crispy bacon, or whatever you like. Serve with crusty bread if desired. Yum!

Hope you get to try this easy clam chowder soon. Happy Cooking!

One Hour Clam Chowder

Recipe by: Mandy

This thick & hearty New-England style clam chowder is loaded with potatoes, onions, and tender clams. It is easy to make at home and ready in less than an hour!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 45

Total Time 1

Servings 8

Ingredients

2 tablespoons butter
1 large onion, chopped
3 stalks celery, finely chopped
2 pounds potatoes, cut into half inch cubes (about 3-4 medium), peeled if desired
1 can chopped clams (51 oz), drained, reserving juice. You should have around 3 cups clam juice and 4-5 loosely packed cups of chopped clams. See recipe notes below.
2 cups half-and-half
⅔ cup flour, or as needed
1 cup water, or as needed
½ teaspoon salt, or to taste

Instructions

Melt the butter in a large pot. Add in the onion and celery and cook over medium high heat for 5 minutes or until they have softened up a bit, stirring occasionally.
After the onion and celery are tender, add in the cubed potatoes and reserved clam juice. Bring to a boil then cover and reduce the heat. Simmer for 20 minutes or until the potatoes are tender.
When the potatoes are tender stir in the clams and half-and-half. Heat through just until soup start to boil.
Stir the flour and a little water together in a small bowl or measuring cup to make a slurry. Whisk vigorously to get out any lumps.
Slowly drizzle the flour mixture into the gently boiling soup, stirring constantly, until the soup has thickened. You may not need to add all of the flour if you like your chowder on the thinner side. Boil gently for one minute to fully cook the flour and then remove from heat.
Taste the soup and season with salt and pepper to taste. Serve the clam chowder topped with butter, oyster crackers, crispy bacon, or whatever you like. Enjoy!

Notes

51-oz cans of chopped clams can be found at Costco, Sam’s Club, restaurant supply stores such as Smart Foodservice, or online at Amazon. You may also substitute 4-6 of the smaller 6.5 oz cans if you prefer.

Other recipes you may like:

Soft Garlic Breadsticks

Sausage, Potato, and Kale Soup

Leek and Potato Soup with Bacon

Fluffy White Frosting

By Mandy

On December 27, 2020

In Cooking

Fluffy white frosting is pillowy soft and looks gorgeous swirled on your favorite cake. It is easy to make and ready in about 20 minutes!

If you have never made fluffy white frosting before you are in for a treat! Unlike buttercream frosting, this fluffy white frosting contains no butter or fat. It is made by making a hot sugar syrup on the stove and then slowly drizzling it into beaten egg whites. The frosting is then beaten for a few minutes until it holds its shape. It becomes light, airy, and amazing!

What does Fluffy White Frosting taste like?

Fluffy white frosting tastes like soft marshmallow cream! It is light and sweet and spreads easily on your cake.

How is Fluffy White Frosting different from 7-Minute Frosting?

Fluffy white frosting is very similar to the ever popular 7-minute frosting. Both are cooked frostings and both have a similar taste. However, I find fluffy white frosting to be even easier to make and it is my favorite “go-to” frosting. Instead of beating it over a water bath for 7 minutes, a hot sugar syrup is slowly drizzled into beaten egg whites and the mixture is beaten until stiff. No boiling water and no mixing it by hand for 7 minutes. Simple!

Ingredients for Fluffy White Frosting

Fluffy white frosting requires only 6 ingredients. We will go through them now:

Egg Whites – Beaten egg whites give the frosting structure and help give it a light and fluffy texture. Make sure your egg whites are free from any traces of yolk, which may prevent the egg whites from beating properly.

Sugar – Gives it some sweetness. Use regular granulated sugar.

Water – For cooking the sugar syrup.

Cream of Tartar – Cream of tartar is an acid and it helps to stabilize the egg whites.

Salt – Brings out the flavor and cuts down on the sweetness a bit.

Vanilla – Gives the frosting some flavor. If you have clear vanilla this helps the frosting to stay a bright white color. You may substitute other flavorings too if you would like.

How to Make Fluffy White Frosting

Step 1: Cook the Sugar Syrup

Stir the sugar, water, cream of tartar, and salt together in a small saucepan. Heat over medium high heat until the mixture boils. Wash down any sugar crystals that are stuck on the side of the pan. Continue cooking until the sugar mixture reaches 242°.

Boil the sugar syrup to 242 degrees — Boil the sugar mixture until it reaches 242 degrees. Make sure to check the temperature with a candy thermometer.

Step 2: Beat the Egg Whites

While your sugar syrup is boiling, place the egg whites in a large mixing bowl. Just before the sugar syrup reaches the proper temperature, start beating the egg whites at high speed until soft peaks form.

Beat the egg whites to soft peaks — Just before the sugar syrup is at temperature, beat the egg whites until soft peaks form.

Step 3: Drizzle the Sugar Syrup into the Egg Whites

With the mixer still on high speed, pour hot syrup very slowly in a thin stream into the egg whites. Add the vanilla and continue beating until the frosting is thick and white and holds its shape.

Slowly pour the hot syrup into the beaten egg whites — With the mixer on high speed, slowly pour the hot syrup into the beaten egg whites.

Step 4: Frost Your Cake

Immediately spread the frosting on a cooled cake. This frosting is pillowy soft and spreads easily. Use your spatula or the back of a spoon to make beautiful swirls in the frosting. Here I am frosting my peppermint angel food cake. Yum!

Frosting a cake with fluffy white frosting — Fluffy white frosting has a soft texture so it spreads easily.

Serve

Decorate your cake as desired. This frosting is best served the same day it is made and will last up 2-3 days at room temperature.

Hope you get to try this fluffy white frosting soon! Enjoy!

Cake frosted with fluffy white frosting — Look at the beautiful swirls on this cake! The frosting tastes as good as it looks 🙂

Recipe Tips

Do not make the frosting too far ahead. This frosting is best served the same day it is made. It is much more delicate than other types of frosting (like buttercream) and will slowly deflate over time. It will last 2-3 days before it starts to get pretty flat.
Start with clean equipment. Make sure there is no grease on your beaters or mixing bowl. Any trace of fat may prevent the eggs from beating properly.
Separate the eggs carefully. Egg yolks contain fat, which can prevent the egg whites from beating up properly. Inspect each egg carefully for any traces of yolk.
Cook the sugar syrup to the proper temperature. Make sure to check the temperature with a candy thermometer. This will ensure that the frosting is the proper consistency.

Fluffy White Frosting

Recipe by: Mandy

Fluffy white frosting is pillowy soft and looks gorgeous swirled on your favorite cake. It is easy to make and ready in about 20 minutes!

Print Recipe Pin Recipe

Prep Time 5

Cook Time 15

Total Time 20

Servings 12

Ingredients

2 egg whites
1 cup sugar
⅓ cup water
¼ teaspoon cream of tartar
dash salt
1 teaspoon vanilla

Instructions

Stir the sugar, water, cream of tartar, and salt together in a small saucepan. Heat over medium high heat until the mixture boils. Wash down any sugar crystals that are stuck on the side of the pan. Continue cooking until sugar mixture reaches 242°.
While the sugar syrup is boiling, place the egg whites in a large mixing bowl. Just before the sugar syrup reaches the proper temperature, start beating the egg whites at high speed until soft peaks form.
With the mixer still on high speed, pour the hot syrup very slowly in a thin stream into the egg whites. Add the vanilla and continue beating until the frosting is thick and white and holds its shape.
Immediately spread the frosting on a cooled cake. This frosting will be pillowy soft and spread easily. Use your spatula or the back of a spoon to make beautiful swirls in the frosting.
Decorate your cake as desired. This frosting is best served the same day it is made and will last up 2-3 days at room temperature. Enjoy!

Notes

Recipe Tips:

Do not make the frosting too far ahead. This frosting is best served the same day it is made. It is much more delicate than other types of frosting (like buttercream) and will slowly deflate over time. It will last 2-3 days before it starts to get pretty flat.
Start with clean equipment. Make sure there is no grease on your beaters or mixing bowl. Any trace of fat may prevent the eggs from beating properly.
Separate the eggs carefully. Egg yolks contain fat, which can prevent the egg whites from beating up properly. Inspect each egg carefully for any traces of yolk.
Cook the sugar syrup to the proper temperature. Make sure to check the temperature with a candy thermometer. This will ensure that the frosting is the proper consistency.

Don’t forget to save for later!

Super Simple Refried Beans

By Mandy

On November 13, 2020

In Cooking

We have taco night about once a week at our house. Tacos, burritos, nachos and the like are family pleasing favorites. One thing that all of these have in common is a big pot of refried beans!

The name “refried beans” is a little bit of a misnomer because these beans are not actually fried twice as the name would suggest. The term “refried beans” comes from the Spanish word “refrito,” meaning recooked. Refried beans are traditionally boiled until tender and then mashed and cooked again with spices before serving. To keep things simple, we will only cook the beans once and then mash them right in the pan. Easy!

With only three ingredients, the recipe presented here is a “blank slate” that you can customize depending on what you like. You can easily scale this recipe if you are cooking for a large number of people. Read on to learn how simple it is to make these amazingly delicious refried beans at home!

Ingredients to Make Refried Beans

These beans use only three simple ingredients. We will go through them now:

Dried beans – Today I am using dried pinto beans, but you can also use black beans or whatever type you prefer.

Salt – This give the beans some flavor. I use plain old table salt.

Onion powder – Onion powder gives the beans good flavor and a very mild sweetness. I usually buy granulated onion rather than true onion powder because it does not get clumpy in the container. Either will work fine though so use what you have.

How to Make Refried Beans

Step 1: Cook the Beans

Place the beans and salt in a large pot. I like to add the salt in as the beans are cooking because it penetrates the bean and adds a lot of flavor. Add in enough water to cover the beans by at least three inches.

Place the pinto beans in the pot. — Add the pinto beans and salt to the pot. Pour in enough water to cover the beans by about 3 inches.

Cook over high heat until the water start to boil, then reduce heat to low and simmer for 2-3 hours or until beans are tender. Place the lid on the pot but keep it cracked so steam can escape.

Check on your beans often during the cooking process to make sure some water is still covering the beans. If too much water evaporates they will burn and stick to the bottom of the pot and you will have to start over (don’t ask me how I know this 🙂 ) So, if the water level is getting too low, just add in a little more and continue cooking.

Step 2: Mash the Beans

When the beans are tender drain out most of the water. Since you will need some water to help mash the beans it is okay to leave about half an inch or so in the bottom of the pan. After draining most of the water place the pot on the counter.

Add the onion powder to the cooked beans.

Next add in the onion powder. I use about a tablespoon, but you can adjust this to taste. Then it is time to get out the immersion blender.

An immersion blender, also called a hand blender, has a small blade that spins. Using this is preferred over a regular blender because the beans can be blended right in the cooking pot! Blend the beans with an up-and-down motion until the desired consistency is reached. You will probably need to add in some additional warm water so the beans are not too thick.

What if you do not have an immersion blender? A potato masher will work just fine. The only difference is that the beans will not be quite as smooth as they would with the immersion blender. They will still taste delicious though!

Mash the beans with an immersion blender. — Mash the beans with an immersion blender until smooth. Add in some warm water to help them blend easier and prevent them from getting too thick.

Refried beans made with an immersion blender

Once you are done blending taste the beans and add more salt or onion powder if needed. You can also stir in other spices if you would like. See the variations listed below for some ideas!

Serve

Serve your beans warm. They can be used as a side dish with Mexican food, or as a part of tacos, burritos, or nachos. These are very versatile and the possibilities are endless!

Refried beans with cheese, chips, and salsa

I hope you get to try these refried beans soon. Happy Cooking!

Variations

Are you ready to kick it up a notch? These beans are a “blank slate” and it is very easy to add more seasonings to them. Here are some additions you can add in after they are done blending:

Fresh garlic or garlic powder
Chopped cilantro
Chili powder
Cumin
Lime juice
Cheese

Super Simple Refried Beans

Recipe by: Mandy

With only three ingredients these refried beans are surprisingly easy to make at home. They are a great addition to your family's taco night!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 2 30

Total Time 2 40

Servings 8

Ingredients

1 lb dried pinto beans (around 2½ cups)
1½ teaspoons salt
1 tablespoon onion powder
water, as needed

Instructions

Place beans and salt in a large pot. Add in enough water to cover the beans by at least 3 inches.
Cook over high heat until the water starts to boil, then reduce heat to low and simmer for 2-3 hours or until the beans are tender. Be sure to check on the beans often while they are cooking and add more water as needed to keep them covered.
When beans are tender, drain most of the water from the pot. Add the onion powder to the beans.
Using an immersion blender, blend beans until smooth. If you do not have an immersion blender a potato masher may also be used. As you are blending the beans add in more warm water as needed until the desired consistency is reached.
Taste beans, and add more salt or onion powder if needed. You can also stir in other spices if you would like. See the variations listed below for some ideas!
Serve warm as desired. Enjoy!

Notes

These beans are a “blank slate” and it is easy to add more to them. Here are some additions you can stir in after they are done blending:

Fresh garlic or garlic powder
Chopped cilantro
Chili powder
Cumin
Lime juice
Cheese

You can also try using different types of beans, and black beans are especially delicious. Have fun trying new flavor combinations!

Don’t forget to pin for later!

The BEST Way to Shell Hazelnuts

By Mandy

On October 21, 2020

In Cooking

It is October now and a fresh crop of hazelnuts are popping up at farm stands and farmer’s markets. These versatile little nuts (also called filberts) are absolutely delicious roasted and can also be used in baked goods as well as savory dishes. Today I will show you the easiest way to shell hazelnuts so they are ready for roasting and using in your favorite recipes!

The BEST Way Shell Hazelnuts

While there are a few ways to crack hazelnuts, my preferred method is to use a hammer, with a few tips and tricks to make the process easier. I have been shelling and eating hazelnuts since I was a kid, and literally grew up right next to a hazelnut orchard. From my experience, using a hammer instead of a nutcracker is the absolute easiest and fastest way to shell hazelnuts.

Advantages to this method:

No special tools required
Fast
The hazelnuts won’t roll around
Easy cleanup
Fun 🙂

Now we will go through the process step-by-step. Let’s get started!

Step 1: Gather Your Materials

You only need a few materials to shell hazelnuts. Grab an old sheet or a clean rag, a hammer, and a bowl to collect the shelled nuts. You may also want to grab a pair of safety glasses in case the shells go flying!

Materials to shell hazelnuts: a hammer, a sheet, and a bowl

Step 2: Find a Place to Crack the Hazelnuts

Hazelnuts crack best on a firm surface, such as concrete. Go outside and find a groove in your patio or driveway. When you crack the hazelnuts you will line them up in this groove to keep them from rolling around as you crack them.

Step 3: Place the Sheet Down and Line up the Hazelnuts

Place the old sheet down over the groove in your patio. This will make it easy to collect the shells when you are finished.

After your sheet is in place put a line of hazelnuts in the groove to get them ready to crack. You can do 10-20 at a time, which is why this method is so fast. Have them a little apart so they don’t bump each other when you go to crack them.

Step 4: Crack the Hazelnuts

It’s time to shell the hazelnuts! Put on your safety glasses if you are using them and then go down the line with the hammer and crack, crack, crack! One good whack is usually all it takes to break the shell enough to remove the nut inside. It takes a little practice to do this well without crushing the nut inside.

Step 5: Sort Through the Hazelnuts

After the shells are mostly cracked go down the line, pick out the nuts, and place them in your bowl. If you did not get a hazelnut cracked all the way gently tap it with your hammer so you can break the shell enough to get the nut out.

Step 6: Repeat the Process with the Remaining Hazelnuts

After your first row of hazelnuts is cracked, lift up one side of the sheet so the shells fall to the side. Then put out a new row of hazelnuts and repeat the process.

When you are finished with all of your hazelnuts, lift up the corners of the sheet and take it to the garbage to dispose of the shells. Your patio should be mostly clean and you have a bowl full of hazelnuts!

Final Thoughts

There you have it…the easiest way to a bowl full of beautiful cracked hazelnuts! You can enjoy them right now or roast them for absolutely superior flavor and crunch. Enjoy!

Don’t forget to pin for later!

Slow Cooker Spaghetti Sauce

By Mandy

On October 19, 2020

In Cooking

This slow cooker spaghetti sauce is one of our family’s favorite Tuesday night dinners. Why Tuesday night? Because I work on Tuesdays and need something easy and quick for dinner. Also, everyone loves this spaghetti sauce at our house and there are no complaints – a win!

Why is this sauce so darn good? Something almost magical happens when it cooks all day in the slow cooker. The meat becomes super tender, which actually helps make the sauce nice and thick. Also, the tomato products have a chance to caramelize a bit. This results in a sauce with amazing flavor!

Could you cook this spaghetti sauce on the stove? Probably. But it would take a long time, you would have to babysit the pot so it would not burn, and it may never develop the qualities that make this sauce so yummy. The slow cooker is the way to go, baby! Read on to learn how to make this at home.

Assemble the Ingredients

This sauce uses simple ingredients that many people already have on hand. We will go through them now:

Herbs and ingredients sitting on the counter

Tomato products – This sauce uses a large 28 oz can of crushed tomatoes. Why is that, do you ask? How are crushed tomatoes different than tomato sauce? Canned tomato sauce is made from tomatoes of course. But it also contains a bunch of other seasonings in it. On the other hand, crushed tomatoes are just that—crushed tomatoes, with a bit of citric acid and salt, for flavor. I like using the crushed tomatoes because it gives me more control over what seasonings go in the sauce.

Now, since crushed tomatoes are a little thinner than regular tomato sauce, I add in a small 6 oz. can of tomato paste to help thicken the sauce. I love tomato paste and use it all of the time. Tomato paste is about as simple as it gets ingredient wise–tomatoes. The combination of the crushed tomatoes and tomato paste gives this sauce a perfect thickness.

Ground beef – This sauce contains a pound of ground beef. Try to choose the leanest ground beef possible because it will cook in the sauce and you will not be able to drain away the grease.

Onions, garlic, and mushrooms – These give the sauce great flavor. I use onions and garlic out of my garden when I have them. For the mushrooms I use a 6 oz. can of chopped canned mushrooms for two reasons. First, they are easy and I can just dump them in. Also, they have been cooked and a lot of the extra moisture is gone. Fresh mushrooms might make the sauce too watery. And did I mention that canned mushrooms are easy?

You might notice that the mushrooms are missing from the picture above. I forgot to buy them at the store—oops! The sauce was almost as delicious without them 🙂

Seasonings – This sauce contains a variety of seasonings. The sugar and salt are importance for the balance of the sauce. You can adjust these to taste. The others seasonings help to develop depth of flavor. Adjust them to what you like!

Make the Sauce

To make the sauce you dump all the ingredients in the slow cooker and stir it up. Seriously. It does not get any easier than that!

Spaghetti sauce with wooden spoon in a slow cooker — Dump the ingredients in the slow cooker and stir it up.

This sauce can be prepped ahead to save you time in the morning. To do this stir everything together the night before. Take the liner out of the slow cooker base, cover it with the lid, and refrigerate overnight. In the morning all you need to do is take it out of the fridge, pop it in the base, turn it on, and go about your day.

Cook the sauce on low for at least 8 hours. When I am at work it cooks for 10 hours and turns out great. The longer cooking process is necessary to help the sugars in the tomatoes caramelize and develop a deeper flavor. Do you see how the color has changed the picture below?

Spaghetti sauce with a wooden spoon in a slow cooker — The sauce after cooking all day. See how the color has changed?

Serve

When you get home you will be greeted with the most amazing smell! Boil up some noodles, add some garlic roasted green beans (recipe here) and you have yourself a delicious meal everyone will love! Yum!

Spaghetti with sauce and green beans — Add some roasted garlic green beans and dinner is served!

I hope you get to try this slow cooker spaghetti sauce soon. Happy Cooking!

Slow Cooker Spaghetti Sauce

Recipe by: Mandy

This spaghetti sauce takes minutes to throw together. After cooking all day the flavors blend to create one amazing sauce. It is the perfect meal for a busy weeknight!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 8

Total Time 8 10

Servings 6

Ingredients

1 lb lean ground beef
1 can crushed tomatoes (28 oz)
1 can tomato paste (6 oz)
1 large onion, chopped
3 cloves garlic, minced
1 can sliced mushrooms (4 oz), drained
1 teaspoon dried basil
½ teaspoon dried oregano
1 teaspoon sugar
¼ teaspoon salt, or to taste
½ teaspoon dried mustard
1 teaspoon chili powder
1 teaspoon worcestershire sauce
Dash red pepper flakes, or to taste

Instructions

Stir all ingredients together in slow cooker.
Cook on low for 8-10 hours.
Serve hot over spaghetti or as desired.

Notes

This recipe may be assembled the night before if desired. Remove the insert from the base, cover it with the lid, and refrigerate overnight. In the morning place the insert into the slow cooker base, turn it on, and go about your day. Easy!

Be sure to pin for later!

Sausage, Potato, and Kale Soup

By Mandy

On October 15, 2020

In Cooking

Fall is here and that means that it’s soup season! One of my very favorite soups to make is sausage, potato, and kale soup.

You may recognize this soup as Zuppa Toscana from the Olive Garden. But you are in for a treat because the homemade version is so much better!

This soup is loaded with sausage, potatoes, and fresh kale. One thing that I like about this recipe is that it makes a lot! The soup reheats well and we eat it for lunches during the week. It requires only 10 ingredients and is ready in less than an hour.

This post will take you through how to make this delicious sausage potato and kale soup step-by-step. Let’s get started!

Ingredients for Sausage, Potato, and Kale Soup

Sausage, potato, and kale soup only requires 10 ingredients: Italian sausage, onion, water, potatoes, milk, evaporated milk, oregano, red pepper flakes, kale, and parmesan cheese for the top. We will go through the ingredients now:

Italian Sausage – Italian sausage is made with fennel and herbs that adds a lot of flavor to the soup. I choose the mild Italian sausage (also called sweet Italian sausage) because of my kids but spicy Italian sausage would be delicious as well!

Onion – This adds flavor to the soup. Use a yellow or white onion so it does not change the color of the broth.

Potatoes – My favorite potatoes to use in this soup are red potatoes or yukon gold potatoes because they have an amazing flavor. Since they have thin skin, I usually do not peel them.

If you don’t have yukon gold or red potatoes, russets work great too! You may want to peel them though because they have a slightly thicker skin.

Kale – I LOVE kale in this soup! Unlike spinach or other greens, kale keeps its integrity, even when the soup is reheated for leftovers the next day. This recipe calls for a lot of kale (two bunches!) and it will look like it will be too much. However, you will be surprised by how much it cooks down.

Milk – Adding some milk gives the soup some richness. You can use whatever milkfat you prefer.

Evaporated Milk – Evaporated milk is sold in a can and is quite simply milk that has had some water removed. Do NOT get sweetened condensed milk because it is not the same thing!

Evaporated milk is heated during the canning process which gives it is a slightly darker color than fresh milk. It also has a richer flavor, which I really like in this soup!

You can also use half-and-half or cream instead of the evaporated milk if you prefer, but wait to add it until the end. After the kale is done cooking remove the soup from the heat, stir in the cream, and serve.

Oregano and Red Pepper Flakes – These add flavor to the soup. Adjust the amounts to taste.

Parmesan cheese – I like to sprinkle parmesan cheese on top of the finished soup. This is optional but delicious!

How to Make Sausage, Potato, and Kale Soup

Step 1: Prepare the Ingredients

Start by washing the kale thoroughly, making sure to wash any dirt out of the curly leaves. Holding the kale stem in one hand, gently tear the leaves away. Cut or rip the leaves into bite sized pieces and place them in a large bowl. Throw away the stems (they are too tough to eat) and set the leaves aside.

Also wash and chop the onion and potatoes so everything is ready to go.

Tear the kale leaves from the stem — Tear the kale leaves away from the stem and then tear or chop them into bite-sized pieces.

Step 2: Cook the Sausage and Onion

Cook the sausage and onion in a large pot. Break the sausage up into bite sized pieces as it is cooking. Cook the sausage until it is done and the onion is tender.

cook the sausage and onions until the sausage is cooked and the potatoes are tender

Step 3: Add the Potatoes

Add in the cubed potatoes and two cups of water. Bring to a boil, cover, and simmer for 20 minutes, or until the potatoes are tender.

Add potatoes to the sausage potato and kale soup

Step 4: Add in the Milk and Kale

Stir in the milk, evaporated milk, oregano, and red pepper flakes and bring to a gentle boil.

Add in the kale and cook for 10 minutes, or until the kale is tender. At first the kale will be quite fluffy and not all fit! Cover the pot to help trap the steam. Every few minutes uncover the pot and and gently push the kale down into the broth using the back of a spoon. This will help it to soften more quickly.

The kale might not all fit in the pot — The kale might look like it will not fit. Don’t worry–it will cook down!

After the kale is tender taste the soup and add salt and pepper to taste. The soup is now done!

Sausage potato and kale soup, zuppa toscana with breadsticks — Sausage, potato, and kale soup. Yum!!!

Serve

Ladle the hot soup into bowls and sprinkle with shredded parmesan cheese if desired. For the Olive Garden experience, serve with some soft breadsticks. Yum!

Sausage potato and kale soup, zuppa toscana

Hope you get to try this delicious sausage, potato, and kale soup soon. Happy Cooking!

Sausage, Potato, and Kale Soup

Recipe by: Mandy

This soup will remind you of Zuppa Toscana from the Olive Garden. It is delicious with homemade breadsticks!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 45

Total Time 55

Servings 8 servings

Ingredients

1 lb mild Italian sausage
1 onion, chopped
2 pounds potatoes, cut into ½ inch cubes (about 3-4 medium)
2 cups water
3 cups milk
1 can evaporated milk (12 oz)
½ teaspoon oregano
⅛ teaspoon red pepper flakes, or to taste
2 bunches kale, stems removed and leaves torn or chopped into bite-sized pieces
¾ teaspoon salt, or to taste
Shredded parmesan cheese for serving (optional)

Instructions

Cook the sausage and onion together in a large pot until the sausage is done and the onion is tender.
Add in the cubed potatoes and the water and bring to a boil. Reduce heat, cover, and simmer for 20 minutes or until the potatoes are tender.
Stir in the milk, evaporated milk, oregano, and red pepper flakes. Bring to a gentle boil.
Add in the kale and cook for 10 minutes or until it is tender. At first the kale will be quite fluffy and it might not all fit in the pot. Cover the pot to help trap the steam. Every few minutes gently push the kale down into the broth using the back of a spoon to help it soften more quickly.
After the kale is tender remove from heat. Taste the soup and add salt and pepper to taste.
Serve hot with shredded parmesan cheese sprinkled on top. Enjoy!

Don’t forget to pin for later!

Tag: cooking Page 1 of 2

Equipment for Blueberry Freezer Jam

Jars

Jar Funnel

Immersion Blender or Potato Masher

Measuring Cups

Ingredients for Blueberry Freezer Jam

Fresh or Frozen Blueberries

Sugar

Pectin

Citric Acid (optional)

How to Make Blueberry Freezer Jam

Step 1: Prepare the blueberries

Step 2: Stir the blueberries and sugar together

Step 3: Cook the pectin

Step 4: Add the pectin to the fruit

Step 5: Add in citric acid to taste

Step 6: Fill the jars

Freezer Jam Storage

Serve

Blueberry Freezer Jam

Ingredients

Instructions

You may also like:

Ingredients for Chicken Chop Suey

How to Make Chicken Chop Suey

Step 1: Prepare the ingredients

Step 2: Prepare the sauce

Step 3: Cook the chicken and onion

Step 4: Stir in the celery, water, and salt

Step 5: Add in the bean sprouts

Step 6: Add in the sauce

Serve

Chicken Chop Suey

Ingredients

For the sauce:

For the chop suey:

Instructions

Notes

You may also like:

Ingredients for Chocolate Pecan Pie

How to Make Chocolate Pecan Pie

Step 1: Prepare the pie crust

Step 2: Stir together the sugars, corn syrup, eggs, salt, and vanilla

Step 3: Melt the chocolate and butter together

Step 4: Add the remaining ingredients

Step 5: Bake the pie

Serve

Chocolate Pecan Pie

Ingredients

Instructions

You may also like:

Ingredients to Make Chocolate Mint Cookies

How to Make Chocolate Mint Cookies

Step 1: Stir the butter, shortening, and sugars together

Step 2: Add the wet ingredients

Step 3: Stir in the dry ingredients

Step 4: Stir in the mint chips

Step 5: Drop the cookies onto the baking sheet

Step 6: Bake the cookies

Serve

Chocolate Mint Cookies

Ingredients

Instructions

Variation:

Other recipes you may like:

Ingredients for One Hour Clam Chowder

How to Make One Hour Clam Chowder

Step 1: Prepare the Ingredients

Step 2: Cook the Onion and Celery

Step 3: Add in the Potatoes and Clam Juice

Step 4: Add in the Clams and Milk

Step 5: Thicken the Soup

Serve

One Hour Clam Chowder

Ingredients

Instructions

Notes

Other recipes you may like:

What does Fluffy White Frosting taste like?