This is called Million Dollar Bacon for good reason. It consists of yummy pieces of thick bacon covered in brown sugar, spices, and maple syrup—the perfect mix of sweet, spicy, and salty.
Ultimate Million Dollar Bacon Recipe
Cream of Asparagus Soup (Easy and Delicious)
This Cream of Asparagus Soup is bursting with fresh flavor! Ready in under an hour, it's perfect for a light and satisfying lunch or dinner.
This post contains affiliate links, please read my full disclaimer here.
Full Recipe Ingredients/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
blog post.
I'm a year-round soup kind of gal, and I love to eat this asparagus soup when Spring arrives. It's pretty easy to make and comes out nice, creamy, and flavorful. I follow a few steps to ensure the soup stays creamy. I also add a green asparagus garnish to each bowl.
This cream of asparagus soup recipe can be ready in less than an hour. For the best results, I suggest prepping all your ingredients before you start cooking.
If you enjoy creamy soups, check out some others I have, like this popular cream of mushroom soup or my yellow squash soup.
Ingredients Needed
- Fresh asparagus - I've used green asparagus in this recipe, but other colored asparagus should also work. I prefer to use the thinner asparagus when I can find them. If your asparagus is thicker, consider peeling the stalks before cutting them for this recipe.
- Broth - I use vegetable broth, but chicken broth works well here too. You could also use water.
- Roux Ingredients - Unsalted Butter and All-purpose flour - I add these to thicken the soup a bit.
- Flavoring Vegetables - Onion and garlic.
- Heavy Cream and Parmesan Cheese—I use heavy cream for added flavor and richness, and I also add parmesan cheese!
- Salt and pepper to taste - I use kosher salt. I sometimes add pepper. If adding pepper, I suggest adding white ground pepper.
Main Kitchen Tools Needed
- Large Pot
- Knife and Cutting Board
- Measuring Cups and Spoons
- Blender or Immersion Blender
- Small Pot or Saucepan
- Slotted Spoon
- Bowl of Ice Water
- Whisk or Wooden Spoon
- Ladle
- Grater
How to make Cream of Asparagus Soup
Begin by taking a few asparagus tips and blanching them in boiling water for 1-2 minutes. Then, remove them, drain them, and set them aside.
Melt butter in a large pot over medium-low heat. Add the chopped onion and sauté until softened and translucent, about 8 minutes. Then add the garlic and sauté for an additional 30 seconds.
Turn up the heat to medium, put the chopped asparagus in the pot (except the blanched tips), and cook for 3 minutes until they begin to soften.
Sprinkle the flour in the pot, and stir, cooking the flour and vegetables for about 1-2 minutes.
Pour in the broth, increase the heat to medium-high, and bring the mixture to a simmer. Reduce the heat to medium and simmer, uncovered, for about 10 minutes or until the asparagus pieces are tender.
Remove from heat. Use an immersion blender to puree the asparagus and broth mixture directly in the pot until smooth. You can also blend the soup in small amounts using a regular blender, being careful with the hot liquid.
Add the heavy cream to the pureed soup in the pot. Stir well to combine. Warm the soup over medium heat, but do not allow it to boil after adding the cream. Add the parmesan cheese and stir until incorporated—season with salt and pepper.
Tanya's Top Tip
Don't cover the pot when boiling the asparagus. Boiling green vegetables like asparagus without a lid keeps them bright green by stopping enzymes that make them dull.
Recipe Variations:
- Make it richer: Substitute heavy cream for the whipping cream, or add a splash of sour cream for a touch of tang.
- Go dairy-free: Use unsweetened plant-based milk, like almond or oat milk, and omit the cheese. To add a similar richness, use nut butter, like cashew butter.
- Add a flavor twist: Stir in a teaspoon of pesto, a pinch of saffron, or a drizzle of truffle oil for a unique twist. You could also add ground black pepper or a squeeze of fresh lemon juice.
- Boost the veggies: Add other spring vegetables like chopped peas, cauliflower florets, or zucchini for extra texture and nutrients.
- Spicy kick: Add a pinch of red pepper flakes, a dash of hot sauce, or a chopped jalapeno for a touch of heat.
How to Store
To store, transfer the asparagus soup to an airtight container and refrigerate it for 3-4 days. To store longer, freeze it in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
To reheat, reheat gently on the stovetop over low heat, stirring frequently to prevent scorching.
Pairing Ideas
- Salads: A light, refreshing salad with a simple vinaigrette perfectly complements this creamy asparagus soup.
- Sandwiches: Pair the soup with grilled cheese for a satisfying lunch.
- Crusty bread: A warm loaf of crusty bread is perfect for dipping into the soup.
- Wine: Try a crisp Sauvignon Blanc or Pinot Grigio for a white wine pairing.
FAQs
Can I make this asparagus soup vegetarian/vegan?
Yes, use vegetable broth and substitute the cream with plant-based milk and a thickener like cornstarch or nut butter.
Can I make this asparagus soup smoother?
Yes! For an ultra-smooth texture, you can strain the blended soup through a fine-mesh sieve to remove any remaining fibrous parts.
Looking for more soup recipes? Try these out:
I hope you enjoy this cream of asparagus soup as much as we do. If you tried a recipe from my blog, please leave a rating and comment on how it turned out. Your feedback is appreciated!
Cream of Asparagus Soup
This Cream of Asparagus Soup is bursting with fresh flavor! Ready in under an hour, it's perfect for a light and satisfying lunch or dinner.
Servings: 4 people
Calories: 392kcal
Ingredients
- 1 lb fresh asparagus ends trimmed, chopped into 1-inch pieces (a few tips tips set aside)
- 3 Tablespoons unsalted butter
- 1 medium yellow onion chopped
- 2 cloves garlic chopped
- 2 Tablespoons all-purpose flour
- 4 cups vegetable broth can sub with chicken broth
- 1 cup heavy cream
- ½ cup Grated Parmesan cheese plus more for garnish
- Salt to taste (start with ½ teaspoon and adjust as needed)
Instructions
- Begin by taking a few asparagus tips and blanching them in boiling water for 1-2 minutes. Then, remove them, drain them, and set them aside.
- Melt butter in a large pot over medium-low heat. Add the chopped onion and sauté until softened and translucent, about 8 minutes. Then add the garlic and sauté for an additional 30 seconds.
- Turn up the heat to medium, put the chopped asparagus in the pot (except the blanched tips), and cook for 3 minutes until they begin to soften.
- Sprinkle the flour in the pot, and stir, cooking the flour and vegetables for about 1-2 minutes.
- Pour in the broth, increase the heat to medium-high, and bring the mixture to a simmer. Reduce the heat to medium and simmer, uncovered, for about 10 minutes or until the asparagus pieces are tender.
- Remove from heat. Use an immersion blender to puree the asparagus and broth mixture directly in the pot until smooth. You can also blend the soup in small amounts using a regular blender, being careful with the hot liquid.
- Add the heavy cream to the pureed soup in the pot. Stir well to combine. Warm the soup over medium heat, but do not allow it to boil after adding the cream. Add the parmesan cheese and stir until incorporated—season with salt and pepper.
Nutrition
Calories: 392kcal | Carbohydrates: 17g | Protein: 9g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 101mg | Sodium: 1180mg | Potassium: 361mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2604IU | Vitamin C: 9mg | Calcium: 189mg | Iron: 3mg
What Fruits and Vegetables are in Season in March
If, like me, you like to eat seasonally, then here's a look at what fruits and vegetables are in season in March here in the United States. As winter passes and we move into spring, the temperatures start to rise we can enjoy a vast array of wonderful new produce.
This post contains affiliate links, please read my full disclaimer here.
March is a great month for new varieties fresh produce. As the weather starts to warm up after the cooler winter month, we see lots of tropical fruits as well as tender leafy greens and salad vegetables starting to appear in our local stores.
What’s in season in March depends on the locality. Remember, seasonal produce can vary based on local climate and location. To best understand what fruits and vegetables are in season in your area, I suggest checking out a National Seasonal Food Guide and looking for your particular area.
Why eat seasonal produce?
I love to eat fruits and vegetables in season, enjoying fresh produce when it is at it's very best and most flavorful. In season produce is often the freshest and most nutrient rich, it tastes better and it is also a more cost effective option, rather than out-of-season produce which is often imported.
A great way to eat seasonally is to check out your local farmers markets to see what they are growing and harvesting, which ensures peak freshness. This also means you can help reduce your environmental footprint, eliminating the need to transport produce from faraway locations.
I currently live in North Carolina, so I look for seasonality in my state. This guide will help you decide which fruits and vegetables are available during the months of spring. Continue reading to learn more about the great produce in season in March.
Fruits in season in March?
Pineapples
Pineapples have a wonderful tropical flavor, with a sweet and slightly sour acidity that makes them perfect for both sweet and savory dishes. They are great for brightening dishes in early spring.
When it comes to savory dishes, think fresh tasting pineapple salsas with a squeeze of lime juice and a hit of red chili. It also pairs very well with chicken, pork and vegetable based main dishes.
If you enjoy baking then sliced pineapple makes the perfect upside down cake. Or pair it with other fruits like cherries in my Cherry Pineapple Dump Cake which is a super simple bake.
The sweetness that comes from pineapple juice makes it the perfect addition to my favorite Jamaican Rum Punch cocktail, or for something non alcoholic try my Green Sherbet Punch.
Kiwis
Kiwi fruits (also known as Chinese gooseberries) are small fruits that pack a tart and sweet taste. This sweet and slightly acidic flavor works particularly well in my Winter Fruit Salad or tropical fruit salads and fruit smoothies. They also make a great tasting fruit snack, their small size makes them perfect for lunch boxes.
Mangoes
Mangoes are starting to come into season and depending on the variety, some mangoes are in season in March. Varieties like Haden mangoes, Keitt mangoes and Tommy Atkins are available in March.
Mangoes are a stone fruit that offer a sweet, tropical flavor that, like pineapple, is versatile in both sweet and savory dishes. Mango works particularly well with chicken, fish and shellfish. Pair diced mango with lime, red chili and cilantro and serve it as a salsa alongside my Air Fryer Lemon Garlic Shrimp.
The sweetness of mango works to perfection in a variety of baked foods and desserts. Think mango sorbet, mango ice cream, mango cheesecake. The options are endless. Mango also works really well in tropical fruit smoothies.
If you have an abundance of mangoes, try making my Dried Mangoe Slices which are a great snack and an easy way to enjoy mango long after they are in season.
Avocados
Avocados are well documented for their health benefits, rich in heart healthy fats and high in fiber. These versatile pears are a fruit that I will happily enjoy at any meal, morning, noon and night. Slice or spread crushed avocado over toasted sourdough, topped with a poached egg for a delicious breakfast.
With their rich and creamy texture avocados are great in salads, sandwiches, and as guacamole. One of my favorite salads is this easy Quinoa Avocado Salad, which makes a great lunch or light dinner option.
Citrus Fruits
When it comes to cooking, the family of citrus fruits works harder than most. Whether it's lemon, orange, lime or grapefruit, they all offer a different flavor, but always add a refreshing zest to any dish. Some citrus like lemon or grapefruit tend to be slightly more sour than say lime or sweet orange. However, they are versatile and can be added to both sweet and savory dishes.
Citrus works well with a variety of savory dishes, pairing well with beef, chicken, pork seafood and a variety of other fruits and vegetables. Try my Lemon Pepper Chicken Wings or Indoor Grill Chili Lime Shrimp. I also love to to make my own Lemon Pepper Seasoning which is a great way to add zing to dishes. It also stores well for 3 months.
Citrus works well in sweet dishes, like sorbets and ice creams, and also in baked goods like me Orange Poppy Seed Bundt Cake and this delicious Grapefruit Cake.
If you have an abundance of limes you can also make Homemade Dehydrated Limes. Once made these slices can be stored for up to 1 year. Add the slices to drinks, teas, cocktails and mocktails. Or grind up the slices to make a lime powder that can be rubbed over chicken or seafood, or added to soups and stews.
Vegetables in season in March?
Artichokes
March marks the beginning of the artichoke season. Artichokes don't have a very strong flavor, but rather a mild, fresh and earthy taste. This makes them ideal for steaming, braising or grilling and you can also stuff them. I love adding grilled artichoke to salads, or to top bruschetta or a pizza, along with a drizzle of extra virgin olive oil, a spritz of lemon juice and a grating of lemon zest.
Asparagus
Asparagus is a springtime favorite, and it is a joy to see these tender stems appear in our local stores and farmers markets. With its sweet, fresh and slightly bitter flavor, it pairs really well with egg, a variety of different cheeses, chicken, pork, smoked fish and shell fish. Asparagus is a tender vegetable and perfect for light sautés or oven roasts.
Roasting asparagus is a great way to cook it, bringing out the natural sweetness in the vegetable. Try my Seasoned Air Fryer Asparagus which I've roasted with garlic, lemon pepper and salt, which I love to top with a poached egg and some shredded Parmesan cheese.
If you have an abundance of asparagus growing in your own garden, try making my Quick Pickled Asparagus which brings a different profile altogether, perfect for adding a touch of acidity to any salad.
Spinach
When it comes to the versatility of leafy greens, you really can't beat spinach. With its peak season in spring, spinach is versatile and nutrient-rich, suitable for adding to sandwiches or salads like this Shrimp & Bacon Spinach Salad. You can also add to cooked dishes, and don't forget it makes a great addition to a healthy green smoothies.
Steakhouse Creamed Spinach is a great tasting side dish that can be made in a skillet in minutes and a great accompaniment to any main dish.
Add a handful to soups, stews and curries, or make it the hero ingredient as I've done here in this Lentil Spinach Soup. You can also use it as a key ingredient in main dishes like my Spinach Stuffed Chicken Breasts, Mini Spinach & Mozzarella Stuffed Meatloaf or this delicious Salmon Wellington.
Arugula (rocket)
Arugula (also known as rocket) is a leafy, peppery green salad vegetable. With its fresh, peppery, mustard like flavor it is the perfect additional to add a kick to salads and sandwiches, to top your favorite pizza or to stir through some pasta. Try it in my Beet and Orange Salad which is topped with feta cheese and walnut.
Chard
Chard is a leafy green vegetable that comes in many varieties, with a leafy green top and colorful stems ranging from white, to yellow, pink and red. This nutrient rich vegetable has a slightly bitter, earthy taste, which makes it great for sautéing, it works really well in a stir-fry, or adding to soups and stews. You can use chard in place of other similar leafy greens like spinach, collards or kale.
Pea Shoots
Ahead of the arrival of seasonal green peas we can enjoy the arrival of pea shoots. Pea shoots (also known as pea tendril) are the tender leafy part at the tip of the pea vine. Their sweet, fresh, mild pea flavor make them the ideal additional to salads or to garnish spring dishes like an asparagus or green pea risotto.
Mushrooms
Mushrooms are in season in March and if you are looking for versatility, the mushroom family has to be one of the hardest working. The variety of mushrooms available is wide and varied, everything from white, crimini and large portabella to the more exotic shiitake, oyster, king trumpet and wild mushroom mixes.
Mushrooms have a meaty texture and a wonderful earthy flavor, with a rich umami flavor that makes them suitable for a variety of culinary uses from grilling to sautéing, roasting to braising. Mushrooms are naturally absorbent taking on all the flavors you add to them, and their meaty texture makes them a great option for vegetarian and vegan diners.
Serve mushrooms as an easy side dish, adding seasoning and other flavors as I've done here in my Slow Cooker Garlic Herb Mushrooms and Air Fryer Fried Mushrooms. They are also great to add to soups and sauces. try my Cream of Mushroom Soup, Creamy Mushroom Sauce or my Salisbury Steak with Mushroom Gravy.
Or hero the mushroom, making it the star of the show with my Cream Cheese Stuffed Mushrooms, Mushroom Tart, or Creamy Mushroom & Parmesan Risotto.
Mushrooms pair particularly well with chicken, it is a great flavor combination, so try my Baked Italian Chicken with Mushrooms or Zucchini Mushroom Chicken.
Brussels Sprouts
Brussels sprouts are small, round vegetables resembling miniature cabbages, that come into their prime in March. Known for their bitter, nutty, slightly earthy flavor, they are a member of the Brassica family, which includes broccoli, cauliflower, and kale.
Like most brassicas they are really versatile in how you can cook them, steam, braise, sautéed or roasted, they taste delicious. The bitterness in Brussels sprouts can be easily tempered by adding other flavors to this vegetable. They pair particularly well with a variety of meats so feature heavily as a side. They also hold up well to the addition of other strong flavors like bacon, dry spices, chili, ginger and garlic.
Keep things simple and serve my Air Fryer Brussels Sprouts topped with a knob of butter, or my Sautéed Shredded Brussels Sprouts. Or for something a little bit different try my Sweet & Spicy Air Fryer Brussels Sprouts which I've tossed in a Korean Gochujang sauce.
Radishes
Radishes are a great spring salad vegetable that have a mild, slightly peppery flavor. Their crisp texture make them ideal for adding crunch to salads, slaws and sandwiches, or to use as a garnish. However, you can also cook radishes, it like to sauté which brings out their natural sweetness.
If you have enjoyed this guide then have a look at my other seasonal guides, Seasonal Produce in January, Seasonal Produce in February and also check out my How to Store Fresh Herbs guide.
Homemade Steak Seasoning
I love making my spice blends, and this homemade steak seasoning is perfect for cooking steak. Using basic ingredients that most of you will have in your stores at home, you can whip up this simple steak seasoning in just 5 minutes.
This post contains affiliate links, please read my full disclaimer here.
Full Recipe Ingredients/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
blog post.
My best steak seasoning recipe is the healthy option, as there are no excess salt, sugar, or unnecessary additives and preservatives in this spice blend.
This simple seasoning for steak is also a lot less expensive than store bought blends as you will like have all the ingredients in your stores at home. You can also adjust the flavors to suit your own tastes!
This best steak seasoning can be used with a variety of dishes, including my Pan Seared Steak, Oven Baked Beef Ribs, or Boneless Roast Beef.
If you would like to make your own spice blends at home, try some of my favorite homemade seasoning recipes, my Pork Chop Seasoning, Homemade Cajun Seasoning, Homemade Fajita Seasoning, Hamburger Seasoning, Lemon Pepper Seasoning Recipe or my Homemade Blackened Seasoning.
Ingredients
- Coarse Kosher salt - I always have this on hand, and love the way these larger salt granules coat the steak. If subbing with coarse sea salt, use a little less.
- Coarse Black pepper - another favorite I keep on hand.
- Garlic powder - garlic powder adds great flavor to the spice blend and stores well. Only use fresh garlic if you intend to use all of the spice blend at once.
- Onion powder - adds great savory flavor to the seasoning.
- Paprika - use regular paprika if you are looking for a sweeter flavor, or smoked paprika if you want intense sweet smokiness.
- Crushed red pepper flakes - add a nice amount of chili heat. You can swap with chili powder if you prefer.
Equipment needed
- Small bowl
- Measuring spoons
- Storage jar
How to make Homemade Steak Seasoning
Combine coarse sea salt, coarse black pepper, garlic powder, onion powder, paprika (smoked for a smoky flavor), and crushed red pepper flakes in a bowl, stirring until well blended.
Use as desired on steaks.
Tanya's Top Tips
- Always use fresh spices as they will give the spice blend more flavor, older spices can taste stale.
- To store the seasoning so that it lasts, use a jar or container with a tight fitting lid.
Flavor variations
This best steak seasoning recipe is easily adapted to suit your own tastes, here are some ideas:
- For a smokier flavor, use smoked paprika.
- I've used garlic and onion powders, but you can swap the powder for dried minced garlic and onion.
- Swap red pepper flakes for chili powder.
- Add other spices like ground coriander or cumin.
- Dried herbs like oregano, thyme and rosemary are a great addition to this spice blend.
Using Steak Seasoning
I suggest using about 1 Tablespoon of seasoning per pound of meat. This usually results in using 1 Tablespoon per 1-inch thick steak. You can use the seasoning just before cooking the steak, or rub it over the steak and set it aside to marinate for 4-5 hours for a more intense flavor.
- Steak cuts: Use it on your favorite cut of steak that will be cooked quickly. I like it on New York strip, sirloin, ribeye, Denver steak, or rump steak.
- Roasting joint: rub the seasoning onto other cuts of beef like my Boneless Roast Beef or my Air Fryer Beef Tenderloin.
- Slow cook cuts: a great seasoning to use with slow cook cuts like beef brisket, chuck steak or beef short ribs. Season the beef before searing and then slow cooking.
- Other meats: this spice blend can also be used with other meat like lamb or pork.
- Poultry - great with turkey or chicken, try rubbing some over chicken wings or skin on, bone in chicken thighs or drumsticks.
- Vegetables - use it to season vegetables before roasting them in a hot oven.
How to store
Store the spice blend in an airtight container at room temperature. It should keep well for 6-9 months if stored in a cool, dark place. Use an airtight jar with a tight fitting lid to keep the seasoning for longer, you don't want any air getting into the spices and spoiling them.
FAQs
Can I adjust the quantities of spices used in steak seasoning?
Yes, this is a really versatile recipe and you can adjust any of the spices and seasonings to suit your own tastes. For example, if following a low sodium diet cut back on the salt; if you prefer your food less spicy cut back on the red peppers flakes.
How long can you leave dry rub on steak?
I like to rub this steak seasoning over the steak and set is aside for at least 20 minutes, but anything up to 2 hours would work too.
If you have tried this recipe for homemade steak seasoning, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!
Homemade Steak Seasoning
If you like making your own spice blends, try this homemade steak seasoning which can be whipped up in just 5 minutes using basic ingredients you will have in your stores at home.
Servings: 8
Calories: 12kcal
Equipment
- Small bowl
- Measuring spoons
- Storage jar
Ingredients
- 2 Tablespoons course kosher salt
- 1 Tablespoon course black pepper
- 1 Tablespoon garlic powder
- 1 Tablespoon onion powder
- 1 Tablespoon paprika
- ½ Tablespoon crushed red pepper flakes
Instructions
- Combine coarse sea salt, coarse black pepper, garlic powder, onion powder, paprika (smoked for a smoky flavor), and crushed red pepper flakes in a bowl, stirring until well blended. Use as desired on steaks.
Notes
- For a smokier flavor, use smoked paprika.
- I use about 1 Tablespoon of seasoning per pound of meat. This usually results in using 1 Tablespoon per steak 1-inch thick steak.
Nutrition
Calories: 12kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 1754mg | Potassium: 61mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 583IU | Vitamin C: 0.2mg | Calcium: 12mg | Iron: 0.4mg
Pan Seared Steak (How to Cook Steak on the Stove)
You can make a simple yet delicious pan-seared steak with just a few ingredients. With the right technique, it delivers a flavorful and satisfying meal every time.
This post contains affiliate links, please read my full disclaimer here.
Full Recipe Ingredients/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
blog post.
I enjoy pan-seared steak because it is the original fast food I can cook and enjoy in minutes. With this easy steak recipe, I cook the steaks in a bit of oil before finishing them with some butter, fresh herbs, and garlic. These small additions make the steak shiny and flavor the cooking juices. You can pour them over the steak when it's time to eat.
For pan searing, I suggest you use a steak that is about 1-inch thick. Any thicker than this, and you’ll need to finish the steak in the oven. Cooking your steak on the stove gives you everything you come to expect from steak served at a good quality steakhouse!
If you enjoy steak try these great tasting recipes, my Air Fryer Steak with Garlic Herb Butter, Air Fryer Steak Fajitas and Air Fryer Steak Kebabs too!
Ingredients
- Beef steaks - for the best flavor I recommend New York strip, ribeye, sirloin or Denver steak, each steak cut 1-inch thick.
- Kosher salt and black pepper - use a good quantity of both salt and pepper to season the meat. Alternatively, you can use Homemade Steak Seasoning.
- Olive oil - Or neutral high-heat oil, like canola, sunflower, or vegetable oil.
- Unsalted butter - for really flavorful pan juices and delicious steak.
- Fresh herbs and Garlic - I like to add fresh herbs like thyme or rosemary.
Equipment needed
- Cutting Board
- Kitchen knife
- Measuring spoons
- Large skillet - cast iron or stainless steel
How to cook Pan Seared Steak
Remove the steaks from the refrigerator, pat them dry, and season generously with salt and pepper on both sides. Allow them to sit out at room temperature for about 20 minutes.
Meanwhile, heat a large skillet, cast-iron, or stainless steel, over low heat for about 7 minutes. Then, increase the heat to medium-high and heat for 3 minutes. Starting on low and increasing to medium-high allows for even heating and precise temperature control of the skillet.
Add the oil to the skillet, and swirl it to ensure the whole bottom of the skillet is covered.
Place one end of the steak in the skillet closest to you, then lower the rest slowly into the skillet. Do this with other steak as well on the other side of the skillet. Make sure the steaks do not overlap or touch.
Cook the steak for 3-4 minutes on one side, then flip and cook for another 3-4 minutes for medium-rare. Cook longer for desired doneness. Use a meat thermometer to check internal temperature. See the table for cooking temperatures below.
In the last minute of cooking, add butter, herbs, and garlic to the pan for extra flavor.
Tilt the pan and spoon the melted butter over the steaks.
Transfer the steaks to a cutting board or plate and let them rest for about 5-10 minutes before slicing. This allows the juices to redistribute throughout the meat.
Slice against the grain and serve immediately, optionally drizzling any pan juices over the top.
Degrees of Doneness
For an idea of the correct temperature to cook your steak, follow the times below. Make sure you use a quick read thermometer to check the correct temperatures.
| Temperature | Doneness |
| 125°F (52°C) | rare |
| 135°F (57°C) | medium-rare |
| 145°F (63°C) | medium |
| 150°F (65°C) | medium-well |
| 160°F (71°C) | well-done |
Tanya's Top Tips
These tips will help you to cook the best pan-fried steak you've ever tried:
- Take the steaks out of the refrigerator at least 20 minutes before cooking and allow the meat to come to room temperature.
- This method works best steaks that are about 1-1 ¼ inch thick. Any thicker than that, and you will need to place your steaks in the oven to finish cooking.
- It’s best to use a cast-iron or stainless steel skillet when pan-searing steak. A non-stick skillet may not get the same crust as the other kinds will.
- When searing steak, I suggest you turn on the exhaust fan in the kitchen. When the seasoned meat hits the skillet, the fumes can be intense, producing a flavorful but smoky aroma filling the room.
- It’s best to use a meat thermometer, such as a quick read thermometer, or a probe thermometer, to ensure steak is cooked to desired doneness. I like to remove steaks when they are about 5 degrees below my desired cooking temperature.
- Always rest steaks for 5-10 minutes once they're cooked, covering with a loose layer of kitchen foil to keep the steaks warm. This allows all the juices to be absorbed back into the meat, resulting in tender and juicy steaks.
Flavor variations
This recipe is easily adapted to suit your own tastes, here are some ideas:
- Swap salt and pepper for my Homemade Steak Seasoning. I suggest using about 1 Tablespoon of seasoning per pound of meat. This usually results in using 1 Tablespoon per 1-inch thick steak.
- You can add the seasoning to the steak before cooking. Or you can rub it on and let it sit for 20 minutes to 1.5 hours. This will give the steak a stronger taste.
- I've used New York strip steaks, but you can use this technique to cook other steak cuts. Just adjust the cooking time depending on the thickness of the steak.
- I've cooked the steaks in a skillet, but you can also cook these steaks on your grill at home when the sun is out!
Serving suggestion
I like to add a knob of butter to the skillet just before serving, along with some fresh herbs and garlic. This flavored butter mixes with the pan juices and is great for basting the steak. You could also serve steak with a knob of my Homemade Garlic Butter on top.
I like to serve steaks with a potato side and a couple of easy veggie sides, try my Air Fryer Potato Wedges, Air Fryer Sweet Potato Wedges or Easy Air Fryer Baked Potatoes. When it comes to vegetables try Garlic Herb Mushrooms, Sauteed Mushrooms, Sauteed Spinach or my Oven Roasted Broccoli.
For salads, opt for something with a bit of zing and lots of crunch, like my Homemade Coleslaw or Southern Cucumber Salad.
FAQs
How long do you pan sear steaks?
How long you cook steak depends on how thick the steaks are cut, as a rule allow 2-4 minutes a side depending on thickness. You should also take into consideration how you like your steak cooked. I've included a table of internal cooking temperatures for steak earlier in this post.
Should I use butter or oil to pan sear steak?
Always use oil to pan sear steak as it has a higher smoke point, whereas butter will burn before the steak is cooked. Instead I like to add butter at the end of the cook to baste the steaks and add extra flavor.
Why add butter to steak?
Adding butter at the end of the cook adds depth, enhancing the flavor of the steak as well as giving you that lovely glossy finish you expect from a properly cooked steak.
Should I crank the heat to high when pan-searing steak?
I don't. I found that bringing my pan to medium-high heat rather than high resulted in perfectly seared steak.
If you have tried this pan seared steak recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!
Pan Seared Steak (How to Cook Steak on the Stove)
Pan seared steak is the original fast food, cooked in a skillet and finished with butter, fresh herbs and garlic for extra flavor.
Servings: 2
Calories: 698kcal
Equipment
Ingredients
- 2 steaks (New York strip, ribeye, sirloin or Denver steak) cut 1-inch thick
- salt and freshly ground black pepper or steak seasoning
- 2 tablespoon olive oil
- 2 tablespoon unsalted butter
- fresh herbs such as thyme or rosemary
- garlic cloves minced - optional for flavor
Instructions
- Remove the steaks from the refrigerator, pat them dry, and season generously with salt and pepper on both sides. Allow them to sit out at room temperature for about 20 minutes.
- Meanwhile, heat a large skillet, cast-iron or stainless steel, over low heat for about 7 minutes. Then, increase the heat to medium-high and heat for an additional 3 minutes.
- Add the oil to the skillet, and swirl it to ensure the whole bottom of the skillet is covered.
- Lay one end of the steak into the part of the skillet that is closest to you, and slowly lower the rest into the skillet. Do this with other steak as well on the other side of the skillet. Make sure the steaks do not overlap or touch.
- Allow the steak to cook for about 3-4 minutes on the first side, then flip the steak and cook for an additional 3-4 minutes for medium-rare, or longer to your desired doneness (use a meat thermometer to check).
- In the last minute of cooking, add butter, herbs, and garlic to the pan for extra flavor. Tilt the pan and spoon the melted butter over the steaks.
- Transfer the steaks to a cutting board or plate and let them rest for about 5-10 minutes before slicing. This allows the juices to redistribute throughout the meat.
- Slice against the grain and serve immediately, optionally drizzling any pan juices over the top.
Notes
- This method works best steaks that are about 1-1 ¼ inch thick. Any thicker than that, and you will need to place your steaks in the oven to finish cooking.
- It’s best to use a cast-iron or stainless steel skillet when pan-searing steak. A non-stick skillet may not get the same crust as the other kinds will.
- When searing steak, I suggest you turn on the exhaust fan in the kitchen.
- It’s best to use a meat thermometer, such as a quick read thermometer, or a probe thermometer, to ensure steak is cooked to desired doneness. I like to remove steaks when they are about 5 degrees below my desired cooking temperature.
- Starting on low and increasing to medium-high allows for even heating and precise temperature control of the skillet.
Nutrition
Calories: 698kcal | Carbohydrates: 1g | Protein: 46g | Fat: 57g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 28g | Trans Fat: 0.5g | Cholesterol: 168mg | Sodium: 1285mg | Potassium: 643mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 805IU | Vitamin C: 7mg | Calcium: 30mg | Iron: 4mg
An Easy Sautéed Spinach Recipe
You can make Sauteed Spinach, a simple and delicious side dish, in just 10 minutes. Its vibrant green color and delicate flavor make it a versatile and nutritious addition to any meal.
This post contains affiliate links, please read my full disclaimer here.
Full Recipe Ingredients/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
blog post.
Simple and easy side dishes are always some of my favorites. From sauteed mushrooms to sautéed yellow squash, knowing the cooking skill of sautéing can result in some easy-tasting side dishes.
We eat spinach as one of our weekly vegetables, and this sauté method happens to be one of our favorites. Initially, my husband would always saute the spinach in a large skillet, but could never fit the right amount in the pan.
The amount he could fit in the pan resulted in a very small amount of cooked and wilted spinach. It was delicious, but it was never enough. Y'all know what I'm talking about.
This method uses a large pot or Dutch oven, giving you the opportunity to cook way more spinach at a time. Everyone can enjoy spinach now thanks to this method. If you like sautéed spinach, check out my sautéed beet greens, my sautéed brussels sprouts, or my creamed spinach recipe.
Ingredients for Sauteed Spinach
- Spinach - I use 16 ounces, as this is what I can fit in a large pot. Use regular spinach or fresh baby spinach.
- Fat - I prefer olive oil, but feel free to use any oil you prefer. I’ve even used butter with fantastic results.
- Seasonings - fresh garlic, kosher salt, black pepper, and garlic powder.
Tools Needed
- Dutch Oven (if making a smaller quantity, a large skillet can be used)
- Wooden Spoon or Spatula
- Colander and Kitchen Towels/Paper Towels - if using fresh spinach leaves that need to be washed. Most spinach sold in stores has been triple-washed already.
Find the full recipe and instructions for this sauteed spinach recipe in the printable recipe card below.
How to make Sautéed Spinach
Heat olive oil in a large pot over medium heat.
Add the garlic cloves to the pot and sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
Add the spinach, kosher salt, black pepper, and onion powder to the pot and stir. It will start to reduce.
Sauté the spinach, stirring frequently for about 2-3 minutes, until it becomes wilted and tender.
Once the spinach is cooked, taste and adjust the seasoning if necessary.
Serve the sautéed spinach immediately as a delicious and healthy side dish. Season with additional salt and pepper to taste if desired.
Tanya’s Top Tip
Make sure your heat is only around medium heat when sauteing the garlic. Any hotter than that, and your garlic may burn. Medium heat is enough to release the taste and fragrance of the garlic.
Storage Tips
To store leftover sauteed spinach, first allow it to cool to room temperature. Then, transfer it to an airtight container and refrigerate. It will remain fresh for 3-4 days.
To reheat sautéed spinach, you can either gently warm it in a skillet over medium heat on the stovetop or place it in a microwave-safe dish, cover lightly, and heat on medium power in short intervals in the microwave, stirring occasionally until just warmed through.
Recipe Variations and Customizations
For sautéed spinach, you can explore a range of recipe variations and customizations to suit your palate or make the dish complement your meal. Here are some ideas:
- Citrusy Spinach: Squeeze fresh lemon juice over the cooked spinach for a bright, tangy finish.
- Spicy Spinach: Sprinkle crushed red pepper flakes while sautéing for a spicy kick.
- Nutty Spinach: Toss in toasted pine nuts or sliced almonds for added crunch and nuttiness.
- Cheesy Spinach: Sprinkle grated Parmesan or crumbled feta cheese over the hot spinach for a cheesy melt.
- Mediterranean Spinach: Mix in chopped olives, capers, and a dash of oregano for a Mediterranean flair.
FAQs
What's the best oil to use for sautéing spinach?
Olive oil is favored for its taste and health perks, yet avocado oil, coconut oil, or butter are great alternatives for varied flavors and dietary needs.
Can I add other ingredients to sautéed spinach for more flavor?
Absolutely! Garlic, onions, mushrooms, bell peppers, and spices like nutmeg or red pepper flakes can enhance the dish's flavor.
How do I ensure my sautéed spinach isn't too bitter?
Young, tender spinach leaves are less likely to be bitter. You can also balance bitterness by adding ingredients like garlic, lemon juice, or a pinch of sugar.
Can you saute frozen spinach?
Yes, you can sauté frozen spinach. It's a convenient option when fresh spinach isn't available. To do so, first, thaw the spinach and squeeze out as much excess water as possible to prevent it from becoming too watery when cooked.
Looking for recipes to serve along with this sauteed spinach? Try these out:
I hope you enjoy this sautéed spinach as much as we do. If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!
An Easy Sautéed Spinach Recipe
You can make Sauteed Spinach, a simple and delicious side dish, in just 10 minutes. Its vibrant green color and delicate flavor make it a versatile and nutritious addition to any meal.
Servings: 4 people
Calories: 93kcal
Ingredients
- 16 oz spinach washed and dried
- 2 tablespoons olive oil
- 4 garlic cloves minced
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon onion powder
Instructions
- Heat olive oil in a large pot over medium heat.
- Add garlic cloves to the pot and sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
- Add the spinach, kosher salt, black pepper, and onion powder to the pot and stir. It will start to reduce.
- Sauté the spinach for about 2-3 minutes, stirring frequently, until the spinach is wilted and tender.
- Once the spinach is cooked, taste and adjust the seasoning if necessary.
- Serve immediately and season with additional salt and pepper to taste if desired.
Video
Notes
- Make sure the heat is only at medium heat when sautéing the garlic.
- Serve immediately for the best flavor and results.
Nutrition
Calories: 93kcal | Carbohydrates: 5g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 381mg | Potassium: 648mg | Fiber: 3g | Sugar: 1g | Vitamin A: 10634IU | Vitamin C: 33mg | Calcium: 119mg | Iron: 3mg
Planter's Punch Recipe (Rum Cocktail)
This Planters Punch Cocktail is a delicious, refreshing rum cocktail. Made with rum, citrus, and sweetener, this drink offers a tropical taste that transports you to sunny shores with every sip.
This post contains affiliate links, please read my full disclaimer here.
Full Recipe Ingredients/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
blog post.
I've been having fun making my own cocktails at home, and I had to share this classic cocktail, Planter’s Punch. A bit of dispute exists as to where this cocktail originated, either in Illinois, Charleston, or in Jamaica. My research says it originated in Jamaica, with the use of Jamaican rum, which I use in the cocktail as well.
This drink is fruity, sweet, and strong with 3 ounces of rum in it. Balanced by two kinds of citrus, bitters, and simple syrup. I also added a dash of club soda at the end to make it a bit lighter.
If you enjoy Caribbean cocktails, try out my Jamaican Rum Punch.
Ingredients for Planters Punch
- Rum - I use both dark and white Jamaican rum for this recipe.
- Citrus Juices - I use Lime Juice and Orange juice.
- Angostura Bitters
- Simple Syrup
- Club Soda
How to make a Planter’s Punch Cocktail
Fill a glass, preferably a rocks glass, with ice. Set aside.
Combine dark rum, white rum, simple syrup, fresh lime juice, and Angostura bitters in a cocktail shaker.
Fill the shaker with ice cubes. Cover the shaker and shake the mixture vigorously until well chilled.
Strain the cocktail into a glass filled with ice. Top with a splash of club soda.
Garnish the drink with an orange slice and a lime slice.
Serve and enjoy.
What is the ratio for planter’s punch?
The cocktail ratio for Planter's Punch can vary, but a traditional approach to the drink follows a simple rhyme:
"One of sour, two of sweet, three of strong, four of weak."
Here's how to interpret the ratio:
- One part sour: Lime juice.
- Two parts sweet: A sweetener, like simple syrup or grenadine.
- Three parts strong: This refers to the alcohol, traditionally a good quality dark or aged rum.
- Four parts weak: Typically water, ice, or fruit juice (like pineapple or orange juice) that dilutes the drink to the perfect sipping strength and adds volume. For this, I use orange juice and club soda.
Can I make this cocktail ahead of time for a crowd?
Yes! To do so, mix dark rum, white rum, simple syrup, lime juice, orange juice, and Angostura bitters in a large container. Chill the mixture. When ready to serve, pour over ice in glasses, add a splash of club soda to each glass, and garnish with orange and lime slices.
How Strong Is a Planters Punch Cocktail?
Very strong.
Variations
- Substitute pineapple juice for orange juice, or use lemon juice instead of lime for a different flavor profile.
- Omit the club soda for a stronger cocktail.
- Replace the dark rum with spiced rum for added warmth and complexity.
Tanya's Top Tips
- Serve this cocktail right away or make it ahead and keep it in the fridge for up to 24 hours. When ready to serve, add the ice and stir well.
- Don’t add the ice cubes until you are ready to serve; otherwise, you risk them melting and diluting the cocktail.
If you have tried this Planter's Punch recipe or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!
Looking for other delicious cocktails? Try these out:
Planter's Punch Recipe
This Planters Punch Cocktail is a delicious, refreshing rum cocktail. Made with rum, citrus, and sweetener, this drink offers a tropical taste that transports you to sunny shores with every sip.
Servings: 1
Calories: 283kcal
Ingredients
- 2 ounces dark rum
- 1 ounce white rum
- 1 ounce simple syrup
- ½ ounce fresh lime juice
- ½ ounce orange juice
- 3 dashes Angostura bitters
- Splash of club soda
- Garnish with orange slice and lime slice
Instructions
- Fill a glass, preferably a rocks glass, with ice. Set aside.
- Combine dark rum, white rum, simple syrup, fresh lime juice, and Angostura bitters in a cocktail shaker.
- Fill the shaker with ice cubes. Cover the shaker and shake the mixture vigorously until well chilled.
- Strain the cocktail into a glass filled with ice. Top with a splash of club soda.
- Garnish the drink with an orange slice and a lime slice.
- Serve and enjoy.
Notes
- 1. Swap orange juice with pineapple or lime juice with lemon for a twist.
2. For a stronger punch, skip the club soda.
Nutrition
Calories: 283kcal | Carbohydrates: 23g | Protein: 0.2g | Fat: 0.04g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 18mg | Potassium: 64mg | Fiber: 0.1g | Sugar: 22g | Vitamin A: 35IU | Vitamin C: 11mg | Calcium: 7mg | Iron: 1mg
Strawberry Basil Margarita
A strawberry basil margarita is one of my favorite cocktail recipes. Taking a classic margarita recipe, I add fresh strawberries and basil to the tequila, triple sec, and lime. Serve it over ice for a refreshing tasty cocktail. This post is meant for an audience 21 and over.
This post contains affiliate links, please read my full disclaimer here.
Full Recipe Ingredients/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
blog post.
Strawberries and fresh basil make a great flavor combo, so no wonder it works in this delicious margarita. The trick to making the best strawberry basil margarita cocktail is to take time to properly muddle the strawberries getting as much juice squeezed out as you can, before muddling the basil and adding the remaining ingredients.
This strawberry basil margarita cocktail recipe makes 1 cocktail serving, but you can easily multiply the recipe ingredients if serving a larger group. For two servings, simply double the ingredients and pour it into two glasses.
If you enjoy a cocktail when the sun is out, try my Classic Margarita or my Paloma Cocktail.
Strawberry Basil Margarita Cocktail Ingredients
Here's what you will need to make this easy strawberry basil margarita cocktail:
- Strawberries - use fresh strawberries rather than frozen as they have the best flavor and the right amount of sweetness.
- Basil - I also flavor the cocktail with fresh basil leaves, basil pairs well with strawberry.
- Tequila - use your favorite brand of tequila.
- Triple sec - use your favorite brand of triple sec to add a sweet orange flavor.
- Lime juice - add a burst of fresh citrus flavor to compliment the triple sec.
- Simple syrup - balances out the sour lime juice. You can buy in your local store or try making your own homemade simple syrup using my easy recipe.
- Ice - you will need ice for shaking the cocktails in the cocktail shaker and also for serving.
- Garnish - I like to garnish the cocktail is a slice of strawberry and a fresh basil leaf, this is entirely optional.
Equipment needed
- Measure
- Cocktail shaker
- Hawthorne Strainer
- Cocktail muddler
How to Make a Strawberry Basil Margarita
Add the strawberries to the cocktail shaker, and muddle.
Once you see some juices released, add the basil leaves and lightly muddle some more.
Add the tequila, triple sec, fresh lime juice, and simple syrup to the shaker.
Fill the shaker with ice cubes and shake vigorously for about 10 seconds. Strain the mixture into a glass filled with fresh ice.
Garnish with a strawberry and a basil leaf. Serve immediately and enjoy!
Tanya's Top Tips
These tips will help you make the best strawberry basil margarita recipe you've ever tried.
- Gently muddle the basil with strawberries to release their flavors. Basil can become bitter if over-muddled.
- If you don't have a shaker, you can simply muddle the strawberry and basil in a jar, add the remaining ingredient, place a lid on the jar, and give everything a good shake. Then pass the cocktail through a fine sieve into a clean glass.
- Only add the ice to the cocktail when ready to serve; otherwise, you risk it melting and diluting the cocktail.
- Serving more people, no problem. Increase the recipe, prepare the cocktail, and pour it into a large pitcher for serving. However, add a little bit of water, about ¼ cup, so your cocktail doesn't taste like straight liquor.
Flavor variations
- I use a ratio of 2:1 tequila to triple sec, however you can adjust to taste. Just don't add too much triple sec otherwise the predominant flavor of the cocktail will be citrus rather than strawberry.
- Adjust the simple syrup to taste, considering the natural sweetness of your strawberries.
FAQs
What is a strawberry margarita made with?
A strawberry margarita takes the ingredients from a class margarita cocktail, tequila; triple sec, and lime juice; and adds muddled fresh strawberries into the mix.
Why do you use triple sec in a margarita?
Triple sec, or any similar orange liqueur like Cointreau, adds a touch of sweet orange flavor which compliments tequila and balances out the sour lime flavor.
What's the difference between a strawberry daiquiri and a strawberry margarita?
The difference between a strawberry daiquiri and a strawberry margarita is the base alcohol used in the cocktail. A margarita always has a base of tequila, whereas a daiquiri uses a base of white rum.
Looking for more cocktail recipes? Try these out:
If you have tried this Strawberry Basil Margarita recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!
Strawberry Basil Margarita
A strawberry basil margarita is a favorite summer cocktail recipes. Taking a classic margarita recipe and adding fresh strawberries and basil to the tequila, triple sec and lime.
Servings: 1
Calories: 275kcal
Equipment
- Measure
- Cocktail muddler
Ingredients
- 3 fresh strawberries
- 3 fresh basil leaves
- 2 oz tequila
- 1 oz triple sec
- 1 oz lime juice
- ½ oz simple syrup
Instructions
- Add the strawberries to the cocktail shaker, and muddle. Once you see some juices released, add the basil leaves and lightly muffle some more.
- Add the tequila, triple sec, fresh lime juice, and simple syrup to the shaker.
- Fill the shaker with ice cubes and shake vigorously for about 10 seconds. Strain the mixture into a glass filled with fresh ice.
- Garnish with a strawberry and a basil leaf. Serve immediately and enjoy!
Notes
- Gently muddle the basil with strawberries to release their flavors. Basil can become bitter if over-muddled.
- Adjust the simple syrup to taste, considering the natural sweetness of your strawberries.
Nutrition
Calories: 275kcal | Carbohydrates: 25g | Protein: 0.4g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 12mg | Potassium: 110mg | Fiber: 1g | Sugar: 22g | Vitamin A: 82IU | Vitamin C: 30mg | Calcium: 14mg | Iron: 1mg
Sausage Lentil Soup
This Sausage lentil soup is hearty and nutritious. With the star ingredient of Italian sausage, it is packed full of flavor and complements the sweet vegetables and rich earthy lentils. Serve with a side of crusty bread and you have a filling and delicious meal.
This post contains affiliate links, please read my full disclaimer here.
Full Recipe Ingredients/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
blog post.
I learned long ago that Italian sausage is amazing. I'll add it to pasta recipes, like this Instant Pot Ravioli. But this Sausage Lentil Soup is another recipe where the flavor shines through.
This is one of the most flavorful soup recipes you will ever have. Similar to Carrabba's version, this sausage lentil soup recipe is easy, and preparation time is minimal. Just sauté the sausage and a few veggies then add the remaining ingredients and let the soup bubble away gently on the stove.
I also like to enjoy leftover lentil soup the next day. Heat this soup and pack it in a thermos for a quick and easy lunch on the go.
If your family enjoys hearty and filling soups, try my Collard Green Soup, Oxtail Soup, Lentil Spinach Soup, Moroccan Spiced Soup, Jamaican Jerk Chicken Soup, or my Split Pea Soup with Ham.
Ingredients
Here's what you will need to make this easy sausage lentil soup recipe:
- Olive oil - or any oil made for high-heat cooking will do. I usually use light-tasting olive oil, canola oil, or avocado oil.
- Sausage - I like to use ground Italian sausage in this soup.
- Vegetables - I use a combination of yellow onion, celery, carrots, and zucchini.
- Garlic - use fresh garlic to flavor the soup, or jarred minced garlic.
- Broth - I use chicken broth, but vegetable broth can work here too.
- Lentils - you can use brown or green lentils in this soup, whatever your preference.
- Herbs - I used dried basil and dried oregano to flavor the soup while cooking, and fresh parsley is added once the soup is cooked.
- Diced tomatoes - put in whole can, don't drain.
- Salt
- Black pepper
- Toppings - to serve stir through optional toppings of sour cream and Parmesan cheese.
Equipment needed
- Kitchen knife
- Cutting Board
- Measuring cups and spoons
- Large soup pot or Dutch oven
- Wooden spoon
How to make Sausage Lentil Soup
Heat oil over medium-high heat in a large soup pot or Dutch oven. Add the Italian sausage and cook until it's browned, breaking up the meat as it cooks.
Add the yellow onion, celery, carrot, zucchini, and minced garlic to the pot. Stir and cook for about 3-5 minutes until the vegetables soften.
Pour in the chicken broth, add the lentils, dried basil, dried oregano, and diced tomatoes. Stir everything together to combine all the ingredients.
Cover the pot and let the soup simmer over medium-low heat for about 35-45 minutes, or until the lentils are tender, stirring occasionally.
Once the lentils are tender, add the fresh parsley and stir. Season the soup with salt and pepper to taste.
Serve the soup while it’s hot, and you can top each serving with a dollop of sour cream or a sprinkle of Parmesan cheese if desired. Enjoy!
Tanya's Top Tips
These tips will help you make the best sausage lentil soup you've ever tried.
- Proper seasoning makes a huge difference to soup, so taste the soup and add salt and black pepper before serving.
- Soup is a great make-ahead dish, make it up the day before and store it in the refrigerator until you are ready to serve. As is the case with most soups and stews, it will taste even better the next day once the flavors have had a chance to meld together.
- If the soup is too thick add a splash of chicken broth to loosen it.
Flavor variations
- If you don't have ground Italian sausage, swap for any other variety of pork sausage. Or buy Italian link sausages, remove the skin from the sausage, and break it down in the pot using a wooden spoon.
- You can swap Italian sausage for some diced pancetta, just sauté to brown the meat and render down the fat.
- Add some fresh thyme leaves or bay leaves to the soup while it is cooking.
- Swap fresh parsley for fresh basil.
- Add a handful of leafy greens like spinach or kale towards the end of the cook and allow to wilt.
What to serve with Italian Sausage Lentil Soup
I like to serve the soup with a swirl of sour cream and some shredded Parmesan cheese on top. As this is a hearty and filling bowl of soup I keep any additional side dishes simple. Serve with some crusty bread, or try my Classic Southern Cornbread Recipe, or these Easy Cornbread Muffins
How to store
To refrigerate: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. When ready to enjoy, reheat the soup on the stove-top until piping hot.
To freeze: Once cooked and cooled, place the soup into an airtight container and store it in the freezer for up to 3 months. Defrost in the refrigerator before reheating to piping hot.
FAQs
Is lentil soup healthy?
Yes, lentils not only add great texture and bite to a soup, but they are high in fiber and protein which keeps you fuller for longer, are naturally rich in minerals, and low in fat.
What color of lentils are best for soup?
I like to use brown or green lentils in my Italian sausage lentil soup as they keep their shape well and don't break down as much as a split red lentil, or yellow split peas.
Do I need to soak lentils before making lentil soup?
No, you don't need to soak lentils. Just add them to the soup and they will soften as the soup cooks.
If you have tried this Sausage Lentil Soup recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!
Sausage Lentil Soup
Sausage lentil soup is a hearty and nutritious soup, the perfect bowl of comfort food to enjoy on cooler days.
Servings: 8
Calories: 341kcal
Equipment
- Kitchen knife
- Cutting Board
- Measuring cups and spoons
- Large soup pot or Dutch oven
- Wooden spoon
Ingredients
- 1 Tablespoon olive oil
- 1 lb ground Italian sausage
- 1 large yellow onion chopped
- 1 stalk celery chopped
- 1 large carrot chopped
- 1 medium zucchini chopped
- 3 cloves garlic minced
- 6 cups chicken broth
- 1 cup brown or green lentils
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 28 oz can diced tomatoes undrained
- ¼ cup fresh parsley
- salt and pepper to taste
- sour cream optional garnish
- Parmesan cheese optional garnish
Instructions
- Heat oil over medium-high heat in a large soup pot or Dutch oven. Add the Italian sausage and cook until it's browned, breaking up the meat as it cooks.
- Add the yellow onion, celery, carrot, zucchini, and minced garlic to the pot. Stir and cook for about 3-5 minutes until the vegetables soften.
- Pour in the chicken broth, add the lentils, dried basil, dried oregano, and diced tomatoes. Stir everything together to combine all the ingredients.
- Cover the pot and let the soup simmer over medium-low heat for about 35-45 minutes, or until the lentils are tender, stirring occasionally.
- Once the lentils are tender, add the fresh parsley and stir. Season the soup with salt and pepper to taste.
- Serve the soup while it’s hot, and you can top each serving with a dollop of sour cream or a sprinkle of Parmesan cheese if desired. Enjoy!
Nutrition
Calories: 341kcal | Carbohydrates: 23g | Protein: 17g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 47mg | Sodium: 1516mg | Potassium: 737mg | Fiber: 9g | Sugar: 5g | Vitamin A: 1639IU | Vitamin C: 20mg | Calcium: 87mg | Iron: 4mg
Authentic Jamaican Curry Goat Recipe
This Jamaican Curry Goat recipe is a flavorful, succulent dish made with Jamaican curry, goat pieces, and other spices. It’s a traditional Jamaican dish that you and your family will love.
This post contains affiliate links, please read my full disclaimer here.
Full Recipe Ingredients/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
blog post.
I’ve shared many Jamaican recipes here on the site, and it’s about time I shared how I make one of my favorite Jamaican dishes, curry goat. Curry goat was one of the must-have items on my wedding menu (that and mannish wata a.k.a goat head soup).
When made right, curry goat should be flavorful, the goat should be fork-tender, and it should make you feel warm all over. I use the electric pressure cooker to make my curry goat, but the stovetop works fine too.
Although goat meat isn't too popular where I live, it should be as it's a great alternative to beef, chicken, and pork. I’m thrilled to share my method of making this Caribbean staple.
Ingredients Needed for this Recipe
- Use vinegar to rinse goat meat before cooking, even though it's not an ingredient in the recipe.
- Goat meat - I usually find my goat meat in International markets. It'll come fresh or frozen. If your goat meat is frozen, thaw it before using it in the recipe.
- Spices & Seasoning - Jamaican curry powder, Ginger powder, all-purpose seasoning, allspice, and fresh thyme
- Vegetables - onion, garlic cloves, scotch bonnet pepper, and russet potato.
- Other ingredients - oil and water.
Tools Needed:
- knife
- cutting board
- Pressure Cooker for quicker cooking, or a large pot.
How to make curry goat
Gather all your ingredients.
Rinse your goat pieces with water and vinegar and then pat them dry.
Season goat meat with 1 ½ tablespoon curry powder, all-purpose seasoning, ground ginger, all spice, onion, garlic cloves, and thyme. Marinate for at least 4 hours or up to overnight.
Remove onion and garlic from goat and set aside.
Set an electric pressure cooker, like an Instant Pot, on high sauté. Add oil. Add goat meat and brown, about 2-3 minutes per side. I usually only brown ½ of the goat meat. This allows me to build flavor but not spend too much time browning meat.
Remove goat from insert and add 1 tablespoon oil and remaining curry powder and sauté for about 10 seconds. Then add onions and garlic and sauté until softened, about 4 minutes. If the onions look dry, add a little water and continue to sauté.
Add goat and water to the pressure cooker and cover the pressure cooker. Cook for 40 minutes on high pressure. Please note that the water will not cover the goat before you pressure cook it.
Allow the pressure cooker to naturally release for 10 minutes, then release the remaining pressure.
Once all the pressure has been released, open the pressure cooker. Place on sauté for 10-15 minutes, add potatoes and a whole scotch bonnet pepper. Cook until potatoes have softened. Remove scotch bonnet pepper.
Serve and enjoy.
How to make Curry Goat on the Stove Top
Making curry goat on the stovetop is similar to making it in the pressure cooker. Follow the above directions except cook the goat in a large covered pot over low heat for 1.5-2 hours, until the goat is tender. Add the chopped potatoes and pepper during the last 20 minutes of cooking.
Tanya's Top Tips
- The longer you cook curry goat, the more tender it will become. Either cook low and slow on the stove or in a slow cooker on low; or speed things up by using a pressure cooker.
- Use Jamaican curry powder for an authentic Jamaican curry goat.
- Wait to add salt and pepper to taste until the goat has finished cooking. Some brands of curry powder contain salt. adding salt to soon may cause the goat to be salty.
Frequently Asked Questions about Jamaican Curry Goat
Where can I buy goat?
You can typically find goat in your local International market or Caribbean market. It's usually already chopped into pieces for you.
What is the best curry to use?
For Jamaican curry goat, you need to use Jamaican curry. For store-bought options, I like to use a combination of Blue Mountain Curry and Betapac. You can also use homemade curry powder. Your goat will taste like whatever brand of curry you use.
How do I thicken my curry goat?
Once you add the chopped potatoes and allow the goat to simmer on the stovetop for 10-15 minutes, your curry will thicken a little.
What should I serve this with?
Many people like to serve this dish with rice and peas, but I prefer the goat and the gravy over a nice heap of white rice. Sauteéd Jamaican cabbage and fried dumplings also go along well with this dish.
I sure hope you love this recipe as much as we do.
Other Jamaican recipes
Jamaican Curry Goat
This Jamaican Curry Goat recipe is a flavorful, succulent dish made with Jamaican curry, goat pieces, and other spices. It’s a traditional Jamaican dish that you and your family will love.
Servings: 6 people
Calories: 395kcal
Equipment
Ingredients
- 3 lbs goat meat chopped into 2 inch chunks, rinsed and dried
- 2.5 Tablespoon Jamaican curry powder separated
- ½ teaspoon ginger powder
- ½ teaspoon all-purpose seasoning
- ¼ teaspoon allspice
- 1 yellow onion chopped
- 6 garlic cloves chopped
- 3 sprigs fresh thyme or 1 teaspoon dried
- 2 Tablespoon oil
- 1 ¼ cup water
- 1 scotch bonnet pepper
- 1 large russet potato chopped
- Salt and pepper to taste
Instructions
- Rinse goat meat with vinegar and water.
- Season goat meat with 1 ½ tablespoon curry powder, all-purpose seasoning, ground ginger, allspice, onion, garlic cloves, and thyme. Marinate for at least 4 hours or up to overnight.
- Remove onion and garlic from goat and set aside.
- Set an electric pressure cooker, like an Instant Pot, on high sauté and add oil. Add goat meat and brown, about 2-3 minutes per side. Remove goat from insert and add 1 tablespoon oil and remaining curry powder and sauté for about 10 seconds. Then add onions and garlic and sauté until softened. About 4 minutes. If the onions look dry, add a little water and continue to sauté.
- Add goat and water to the pressure cooker and cover the pressure cooker. Cook for 40 minutes on high pressure. Allow to naturally release for 10 minutes, then release the remaining pressure.
- Once all the pressure has been released, open the pressure cooker. Place on sauté for 10-15 minutes, add potatoes and a whole scotch bonnet pepper. Cook until potatoes have softened. Remove scotch bonnet pepper.
Stovetop
- Making curry goat on the stovetop is similar to making it in the pressure cooker. Follow the above directions except cook the goat in a large covered pot over low heat for 1.5-2 hours, until the goat is tender. Add the chopped potatoes during the last 20 minutes of cooking.
Notes
- The kind of curry you use is important to this dish. I used 2 tablespoon Blue Mountain Country Curry and ½ tablespoon Betapac. Your goat will taste like whichever curry you choose to use.
- Scotch bonnet pepper is optional in this recipe and added whole to infuse flavor during the code. Do not add it before pressure cooking and make sure the pepper is whole with no bruises or rips. Scotch bonnet peppers are spicy. Placing it in whole allows us to get some flavor without the spice.
- If you can’t find scotch bonnet pepper, a habanero pepper is a great substitute.
Nutrition
Calories: 395kcal | Carbohydrates: 11g | Protein: 47g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 159mg | Potassium: 882mg | Fiber: 2g | Sugar: 1g | Vitamin A: 67IU | Vitamin C: 8mg | Calcium: 52mg | Iron: 5mg
This post was originally published on July 21, 2021. It has been updated with additional helpful information and tips.
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