These Apple Cider Glazed Chicken Thighs are the perfect combination of crisp, golden brown chicken and a sweet tangy apple glaze. This simple, cozy recipe is packed with warmth and flavour, making it an great choice for easy weeknight dinners that still feel special.

Apple Cider Glazed Chicken Thighs

This stovetop, one-pot dish is one of my favourites because of how effortlessly everything comes together. The versatile chicken thighs simmer in a blend of apple cider, Dijon mustard, and brown sugar, soaking up layers of sweet, tangy, and savory notes. As the sauce reduces, it transforms into a glossy, irresistible glaze that clings to every bite. The fresh thyme adds just the right herbal lift, balancing the richness of the chicken and sweetness of the cider. Best of all, the entire recipe comes together in under 40 minutes.

What makes this recipe especially appealing is how adaptable it is. You can easily adjust the sweetness or tang to suit your taste, or add extra herbs and spices for a personalized twist. It’s a comforting, crowd-pleasing meal that pairs perfectly with mashed potatoes, rice, or roasted vegetables, anything that can soak up that delicious apple cider glaze.

Ingredients and Tips

• Chicken thighs: Bone-in thighs, with skin-on for the best flavour, crispiness of the skin and juiciness. Yes, boneless and skinless thighs will also work but make sure to adjust the cooking time accordingly because they will take less time to cook.
• Garlic: Fresh is always best, feel free to add more.
• Apple cider: The star of the glaze. It reduces into a sweet, tangy syrup that pairs perfectly with the savoury chicken. (Not to be confused with apple juice.)
• Dijon mustard: Adds tang and complexity, helping balance the cider’s sweetness while giving the sauce a slight sharpness.
• Apple cider vinegar: Brings acidity and brightness.
• Brown sugar: Sweetens the sauce and helps it thicken.
• Thyme: Use fresh thyme sprig or dried, use 1/2 tsp if you use dried thyme
• Butter: Finishes the sauce, making it smooth and glossy.
• Pat the chicken very dry: To ensure the skin becomes as crisp as possible. Letting the chicken sit uncovered in the fridge for 20–30 minutes helps even more.
• Don’t rush the sear: Leave the chicken undisturbed while browning so it develops deep colour and flavour.
• If the sauce becomes too thick: Add a small splash of apple cider or water to loosen it.
• If the sauce is too thin: Let it simmer uncovered for a few extra minutes to thicken.

Pat chicken dry with paper towel, this is the key to getting the crispy skin. Once dry, season both sides with salt and pepper.

Heat olive oil in a large skillet over medium heat. Once the oil is hot, place the chicken thighs skin-side down and cook for 6–7 minutes, or until the skin becomes golden and crispy. Flip the thighs and cook the other side for about 5 minutes. Transfer the browned chicken to a plate and set aside.

In the same skillet, add the finely chopped onion. Cook for 2–3 minutes, stirring and scraping up any browned bits from the bottom of the pan. Add the minced garlic and cook for an additional 30 seconds, just until fragrant.

Pour in the apple cider and stir in the Dijon mustard, apple cider vinegar, and brown sugar. Whisk the ingredients well and bring the mixture to a gentle simmer.

Return the chicken thighs to the skillet, arranging them skin-side up. Sprinkle the thyme over the top. Reduce the heat to medium-low, cover the skillet, and simmer for 12–15 minutes, or until the chicken reaches an internal temp of 165°F.

Once cooked, remove the chicken from the skillet and transfer to a serving plate. Stir the butter into the remaining sauce until it becomes smooth and glossy. Spoon the apple cider glaze over the chicken and serve immediately. This dish is excellent paired with mashed potatoes, rice, or roasted vegetables.

How To Serve It

Apple Cider Glazed Chicken Thighs are one of those dinners that work with almost anything you’d put on a fall or winter table. The sauce is rich and glossy, so you want something that can soak it up properly.

Mashed Potatoes

Buttered Noodles

Roasted Asparagus

Amish White Bread

Try These Recipes Next

• Cheddar Chive Biscuits
• Baked Chicken Thighs
• Instant Pot Chicken Thighs
• Chicken Thighs with Creamy Lemon Dill Sauce
• Oven Baked Chicken Thighs

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Apple Cider Glazed Chicken Thighs

Apple Cider Glazed Chicken Thighs simmered in a sweet-tangy cider sauce with crispy skin, tender meat, and cozy fall flavor in every bite.

Course Dinner, Lunch

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6

Calories 363kcal

Author Joanna Cismaru

Ingredients

• 2 pounds bone-in skin-on chicken thighs (about 6 pieces)
• 1 teaspoon salt or to taste
• ½ teaspoon black pepper or to taste
• 1 tablespoon olive oil
• 1 small onion finely chopped
• 2 garlic cloves minced
• 1 cup apple cider not apple juice
• 2 tablespoons Dijon mustard
• 2 tablespoons apple cider vinegar
• 2 tablespoons brown sugar packed
• 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
• 1 tablespoon unsalted butter

US Customary – Metric

Instructions

• Pat the chicken thighs dry with paper towels, then season both sides with salt and pepper.
• Heat the olive oil in a large skillet over medium-high heat. Add the chicken thighs skin side down and cook for 6 to 7 minutes, until the skin is golden and crispy. Flip and cook another 5 minutes. Remove chicken to a plate.
• In the same skillet, add the onion and cook for 2 to 3 minutes, scraping up the browned bits. Stir in the garlic and cook for 30 seconds.
• Pour in the apple cider, Dijon mustard, apple cider vinegar, and brown sugar. Stir to combine and bring to a simmer.
• Return the chicken thighs to the skillet, skin side up. Sprinkle with thyme. Reduce the heat to medium-low, cover, and cook for 12 to 15 minutes, or until the chicken reaches an internal temperature of 165°F.
• Remove the chicken to a serving plate. Stir the butter into the sauce until glossy. Spoon the glaze over the chicken and serve hot.

Notes

1. Pat the chicken dry. Dry skin = better browning and crispier texture.
2. Use real apple cider. Not apple juice, cider has deeper, richer flavor and makes the glaze shine.
3. Don’t rush the sear. Golden skin builds the base of the sauce, so give it time.
4. Simmer gently. Medium-low heat cooks the chicken through without drying it out.
5. Finish with butter. That last tablespoon makes the glaze glossy and smooth.
6. Fresh thyme is ideal. Dried thyme works too, but use half the amount.

Nutrition

Serving: 1serving | Calories: 363kcal | Carbohydrates: 11g | Protein: 21g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 131mg | Sodium: 545mg | Potassium: 346mg | Fiber: 1g | Sugar: 8g | Vitamin A: 180IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 1mg

The post Apple Cider Glazed Chicken Thighs appeared first on Craving Home Cooked.

These Cheddar Chive Biscuits are flaky, tender, and packed with sharp cheddar and chives for rich, savoury flavour in every bite. They’re quick to make, bake up beautifully golden, and are perfect warm from the oven for breakfast, brunch, or alongside my favourite meals.

My Go-To Cheddar Chive Biscuits

These Cheddar Chive Biscuits are one of my go-to recipes to pair with a cozy breakfast, a relaxed family brunch, or hearty soups and stews. I love serving them warm with a pat of butter, or, in our household, enjoying them straight out of the oven.

These biscuits never fail to impress; with their beautiful layers and crisp golden tops, they bring a warm, comforting touch to any meal.

Ingredients and Tips

• Keep the butter and buttermilk cold: Cold butter and cold buttermilk are essential for tall, flaky biscuits. Warm ingredients make them spread.
• Don’t overwork the dough. Mix until it just comes together. Overmixing makes tough, dense biscuits.
• Bake on parchment paper: Brown the biscuits evenly and makes for an easy clean up.
• Use sharp cheddar. It melts into pockets and gives the biscuits their best flavor. Mild cheddar disappears into the dough.
• Grate your own cheddar: It melts better and gives a more rich flavour than the pre-shredded cheese.
• Press, don’t roll. Pat the dough gently to the right thickness. Rolling can compress the layers you just created.

In a large mixing bowl, whisk together the flour, baking powder, salt, and baking soda. Make sure the mixture is evenly combined, this helps the biscuits rise properly and ensures the flavours are balanced throughout.

Add the cold, cubed butter to the dry mixture. Use a pastry cutter or your fingertips to work the butter into the flour until you see pea-sized crumbs. These little bits of cold butter are what create flaky pockets once the biscuits bake.

Stir in the shredded sharp cheddar cheese and chopped chives, distributing them evenly so each biscuit gets a pop of flavour.

Pour in the cold buttermilk and gently stir with a spatula or wooden spoon. Mix only until the dough just comes together, over mixing will make the biscuits tough.

Place dough onto a lightly floured surface. Pat it into a rough rectangle about 1 inch thick. Fold the dough in half like a book, then pat it out again. Repeat this folding process two more times, this creates flaky, buttery layers.

Pat the dough to about ¾-inch thickness. Use a 2½-inch round biscuit cutter to cut out biscuits. Place on the prepared baking sheet.

Arrange the biscuits onto the prepared baking sheet, leaving a little space between each. Bake for 15–18 minutes, or until they’re puffed, flaky, and golden brown on top.

Enjoy the biscuits straight from the oven while they’re warm, tender, and aromatic. They’re perfect with butter, honey, or alongside any meal.

Try These Recipes Next

• Biscuit Mix
• Blueberry Biscuits
• Butter Biscuits
• Buttermilk Parmesan Biscuits
• Jalapeno Cheddar Biscuits

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Cheddar Chive Biscuits

Cheddar Chive Biscuits made with cold butter, sharp cheddar, and fresh chives for tall, flaky, buttery biscuits ready in under 35 minutes.

Course Bread, Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 18 minutes minutes

Total Time 33 minutes minutes

Servings 12

Calories 215kcal

Author Joanna Cismaru

Ingredients

• 2 ½ cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• ½ teaspoon baking soda
• ½ cup unsalted butter cold, cubed
• 1 cup sharp cheddar cheese shredded
• 3 tablespoons fresh chives chopped
• 1 cup buttermilk cold

US Customary – Metric

Instructions

• Preheat the oven to 425°F. Line a baking sheet with parchment paper.
• In a large bowl, whisk together the flour, baking powder, salt, and baking soda.
• Cut in the cold butter with a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
• Stir in the cheddar cheese and chives.
• Pour in the cold buttermilk and stir just until the dough comes together. Do not overmix.
• Turn the dough out onto a lightly floured surface and gently pat into a 1-inch thick rectangle. Fold it in half, then pat out again. Repeat 2 more times for flaky layers.
• Pat the dough to about ¾-inch thick and cut out biscuits with a 2 ½-inch round cutter. Place on the prepared baking sheet.
• Bake for 15 to 18 minutes, until golden brown. Serve warm.

Notes

1. Cold butter and cold buttermilk give the biscuits height and flaky layers.
2. Sharp cheddar works best. It melts into flavorful pockets and doesn’t disappear into the dough.
3. Don’t skip the folds. Those quick folds are what create the layers when the biscuits rise.
4. Pat, don’t roll. Rolling compresses the dough and flattens the layers you just built.
5. Bake hot. That high temperature gives the biscuits their golden top and tall rise.

Nutrition

Serving: 1serving | Calories: 215kcal | Carbohydrates: 22g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 32mg | Sodium: 324mg | Potassium: 168mg | Fiber: 1g | Sugar: 1g | Vitamin A: 396IU | Vitamin C: 0.4mg | Calcium: 140mg | Iron: 1mg

The post Cheddar Chive Biscuits appeared first on Craving Home Cooked.

This Lemon Blueberry Bread is soft, sweet, and bursting with juicy blueberries in every bite. It has just the right hit of lemon to make it fresh and bright. It’s the kind of loaf that disappears fast in my house.

Easy Lemon Blueberry Bread

If sunshine had a recipe, I’m pretty sure it would taste like this Lemon Blueberry Bread. This is the kind of recipe that lets you eat cake for breakfast without judgment. Call it “bread” and suddenly it’s perfectly acceptable with your morning cup of coffee.

Warning: this bread has a habit of vanishing. You’ll slice it up, turn your back for one second, and suddenly half the loaf is gone. (Science still can’t explain this phenomenon.)

Ingredients and Tips

• All-Purpose Flour: The base that keeps the bread soft and fluffy.
• Leaveners: Baking powder + baking soda for the perfect rise.
• Butter: Softened, because melted would change the texture.
• Lemon: Both zest and juice for max flavor, don’t skimp!
• Sour Cream/Greek Yogurt: Keeps the crumb moist and tender.
• Blueberries: Fresh is best, but frozen works too (just don’t thaw).
• 👉 Pro Tip: Toss your blueberries with a little flour before folding them in. This keeps them from sinking to the bottom like tiny fruity anchors.

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan, then line it with parchment paper for easy removal later. Toss the blueberries with 1 teaspoon of flour to coat them lightly, this trick helps them stay evenly distributed in the bread.

First of all, in a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a large mixing bowl, beat the softened butter and sugar until the mixture is light and fluffy. This step is key to getting that tender crumb.

Beat in the eggs one at a time, then mix in the lemon zest, lemon juice, and vanilla extract. Your kitchen should already smell amazing at this point.

Mix in half of the flour mixture, followed by the sour cream (or Greek yogurt), and then the remaining flour mixture. Stir until everything is just combined, overmixing makes bread tough.

Gently fold the floured blueberries into the batter with a spatula, being careful not to crush them.

Pour the batter into your prepared loaf pan and smooth the top. Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean. If the top starts browning too quickly, cover it loosely with foil. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely to room temperature.

In a small bowl, whisk together the powdered sugar and lemon juice until smooth and pourable. Once the loaf is completely cooled, drizzle the glaze over the top.

Grab a sharp knife, cut yourself a thick slice, and enjoy the bright, fruity goodness.

Substitutions

• Greek Yogurt instead of sour cream for a tangier flavor.
• Limes if you’re out of lemons (hello, Blueberry Mojito Bread?).
• Gluten-Free Flour swap works if it’s a 1:1 blend.
• Orange Zest for a sweeter, less tart vibe.

This Lemon Blueberry Bread is like a slice of sunshine you can eat. It’s moist, fluffy, sweet with just the right amount of tang, and that glaze takes it from “snack” to “showstopper.” Bake it for brunch, gift it to a friend, or hoard the whole loaf for yourself, no judgment here.

Try These Breads Next

• Pumpkin Bread
• Quick Cinnamon Bread (No Yeast)
• Banana Nut Bread
• Chocolate Banana Bread
• Marbled Chocolate Banana Bread

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Lemon Blueberry Bread

This Lemon Blueberry Bread is soft, buttery, and bursting with juicy blueberries in every bite. Bright lemon flavor keeps it fresh and light, while the simple glaze makes it feel a little special. Perfect for breakfast, dessert, or your afternoon coffee break.

Course Bread, Breakfast, Brunch

Cuisine American

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 10

Calories 327kcal

Author Joanna Cismaru

Equipment

• Loaf Pan 9.5 x 5 inch (set of 2)

Ingredients

For the Bread:

• 1¾ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup granulated sugar
• ½ cup unsalted butter softened
• 2 large eggs
• 1 tablespoon lemon zest
• ¼ cup lemon juice fresh
• 1 tsp vanilla extract
• ½ cup sour cream or Greek yogurt
• 1 cup fresh blueberries if frozen, do not thaw

For the Glaze:

• 1 cup powdered sugar
• 2 tablespoons lemon juice

US Customary – Metric

Instructions

• Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper. Fold the blueberries with 1 teaspoon of flour.
• In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
• In a large bowl, beat butter and sugar until light and fluffy.
• Beat in eggs one at a time, then add lemon zest, lemon juice, and vanilla.
• Add half the flour mixture, then sour cream, then remaining flour mixture, mixing until just combined.
• Gently fold blueberries into the batter.
• Pour batter into prepared pan and bake 50–55 minutes, or until a toothpick comes out clean. Let cool 10 minutes in the pan, then remove and cool completely on a rack.
• Whisk powdered sugar and lemon juice until smooth. Drizzle over cooled bread. Slice and serve!

Notes

1. Fresh vs Frozen Blueberries: You can use either, but if you’re using frozen, don’t thaw them first, just fold them in gently to avoid purple streaks.
2. Sour Cream Substitute: Greek yogurt works just as well if that’s what you have on hand. It keeps the bread moist and tender.
3. Don’t Overmix: Stir the batter until just combined to keep the loaf soft. Overmixing will make it dense.
4. Check Early: Ovens vary, so start checking at the 50-minute mark. A toothpick should come out mostly clean with a few crumbs.
5. Storage: Store leftovers tightly wrapped at room temperature for up to 3 days, or refrigerate for up to 5.
6. Freezing: This bread freezes beautifully. Wrap it tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight at room temperature.

Nutrition

Serving: 1serving | Calories: 327kcal | Carbohydrates: 53g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 66mg | Sodium: 198mg | Potassium: 128mg | Fiber: 1g | Sugar: 34g | Vitamin A: 384IU | Vitamin C: 6mg | Calcium: 48mg | Iron: 1mg

The post Lemon Blueberry Bread appeared first on Craving Home Cooked.

Cowboy Baked Beans – a hearty mix of ground beef, bacon, and beans in a thick, tangy sauce.

My Go-To Baked Beans

These baked beans are the kind of thing I pull together when I want something low effort but super satisfying. They’re smoky, saucy, slightly sweet, and packed with ground meat and bacon, so definitely not just a side dish.

I usually make them for BBQs or casual dinners, but they’ve also saved the day on busy weeknights more than once. Sometimes I use ground pork instead of beef, or toss in black beans if that’s what I’ve got. And if I’m feeling lazy? I skip the bacon (don’t tell Remo). Serve it with a slice of crusty bread or even over rice, and boom, dinner sorted.

Before You Start: Tips & Ingredient Notes

• Ground Meat: I usually use ground beef for that classic, hearty flavor, but I’ve also used ground pork. Ground turkey works too if that’s what’s in the fridge, just know you might need a touch more seasoning to make up for the leaner meat.
• Bacon: This is where you get all that smoky, salty depth. I cook it first, then brown the meat in the leftover grease, flavor insurance. Don’t skip it unless you absolutely have to.
• Baked Beans: I use canned baked beans with the sauce. Don’t drain them, those sweet, tomatoey juices are part of what makes this dish so good. Use a brand you actually like the taste of.
• Kidney Beans: These balance the sweetness of the baked beans and add some texture. Rinse and drain them well so they don’t water down your sauce.
• BBQ Sauce: Use whatever you have on hand, but smoky or bold flavored sauces add the most depth. Homemade is great, but store bought is just fine here, no judgment.
• Ketchup + Brown Sugar: Yes, it’s a little sweet, but it’s supposed to be. This combo gives the beans that classic sticky-sweet flavor that caramelizes beautifully in the oven.
• Worcestershire Sauce + Mustard: These two balance the sweetness with a bit of tang and umami. I’ve used yellow mustard, Dijon, even spicy brown, they all work.
• Chili Powder (Optional): I add it when I want a little heat, but it’s not a must. Leave it out if you’re cooking for spice sensitive folks.
• Pan Matters: Use a large oven safe dish or Dutch oven. This recipe makes a lot, and you want the beans to bake evenly and thicken up without bubbling over.

What To Serve With Cowboy Baked Beans

Cornbread Muffins

Easy Coleslaw Recipe

Instant Pot Rice

The Best Homemade Burgers

Storage

• Fridge: Let the beans cool completely, then store them in an airtight container in the fridge. They’ll keep well for up to 4 days, and honestly, the flavor just gets better.
• Freezing: These beans freeze like a dream. Just portion into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the fridge, then reheat as above.
• Reheating: Reheat in the microwave or on the stovetop over low heat. Add a splash of water, broth, or BBQ sauce to loosen things up if they’ve thickened too much. Stir occasionally until heated through.

Try These Beans Recipes Next

• Instant Pot Tuscan White Beans
• White Bean Dip
• White Chicken Chili
• Pasta Fagioli
• Mom’s Pork And Beans

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Cowboy Baked Beans

These Cowboy Baked Beans are hearty, smoky, and packed with ground beef, bacon, and two kinds of beans. Baked until thick and saucy, they’re perfect for BBQs, potlucks, or easy weeknight dinners.

Course Dinner, Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 8

Calories 516kcal

Author Joanna Cismaru

Equipment

• 9×13-inch Casserole Dish

Ingredients

• 1 pound ground beef or ground pork
• 6 slices bacon diced
• 1 medium onion finely chopped
• 3 cloves garlic minced
• 30 ounces baked beans 2 cans, undrained
• 15 ounces kidney beans drained and rinsed
• 1 cup barbecue sauce
• ½ cup ketchup
• ⅓ cup brown sugar
• 2 tablespoons Worcestershire sauce
• 2 teaspoons mustard yellow or Dijon
• 1 teaspoon chili powder optional, for a kick
• salt and pepper to taste

US Customary – Metric

Instructions

• Preheat your oven to 375°F.
• In a large skillet over medium heat, cook the diced bacon until crispy. Remove with a slotted spoon and set aside, leaving the bacon grease in the skillet. Add the ground beef to the skillet and cook until browned, breaking it into crumbles. Drain excess fat if necessary.
  
• In the same skillet, add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for 1 minute, until fragrant.
  
• In a large mixing bowl, combine the baked beans, kidney beans, barbecue sauce, ketchup, brown sugar, Worcestershire sauce, mustard, chili powder (if using), and cooked bacon. Stir to combine.
  
• Pour the bean mixture into a large oven-safe casserole dish or Dutch oven. Spread evenly. Stir in the cooked ground beef and onion mixture until well combined.
  
• Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the beans are bubbling and slightly thickened.
  
• Let the beans cool for 5 minutes before serving.

Notes

1. Ground meat: I usually use beef, but pork or turkey also work, just adjust seasoning to taste.
2. Bacon: Adds depth and smokiness, cook it first and brown the meat in the leftover drippings.
3. Beans: Use canned baked beans with sauce, plus rinsed kidney beans for texture.
4. BBQ sauce: Go with a flavor you love, smoky, sweet, spicy, it all works here.
5. Too thick? Add a splash of water or BBQ sauce when reheating to loosen things up.
6. Optional heat: Add chili powder or hot sauce if you want a little kick.

Nutrition

Serving: 1serving | Calories: 516kcal | Carbohydrates: 64g | Protein: 23g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 1169mg | Potassium: 931mg | Fiber: 11g | Sugar: 25g | Vitamin A: 242IU | Vitamin C: 6mg | Calcium: 115mg | Iron: 5mg

The post Cowboy Baked Beans appeared first on Craving Home Cooked.

Arroz con Leche – creamy, cozy rice pudding with cinnamon, citrus, and serious comfort vibes. Easy, nostalgic, and impossible to stop eating.

The Rice Pudding I Grew Up With

I grew up with this stuff. My mom still makes rice pudding regularly, like clockwork, and honestly, so do I. It’s one of those recipes that never left our table. We’ve had it for dessert, yes, but also for breakfast, and even for those nights when dinner just needs to be something warm, simple, and a little sweet. There’s something about that creamy rice, the cinnamon, the hint of citrus, it just feels like home.

Ingredient Notes & Tips

• Rinse the rice well: This helps remove excess starch so your pudding stays creamy, not gummy.
• Keep the heat low once the milk goes in: Stir often and be patient; this isn’t a recipe you can rush.
• Citrus zest is optional, but lovely: A strip of lemon or orange peel adds subtle brightness to balance the richness.
• Adjust the texture to your liking: Add a splash more milk at the end if it thickens too much.
• Raisins (or cranberries) are totally optional: I love them, Remo avoids them, so it’s your call.

Get rid of the excess starch by rinsing the rice in a fine mesh strainer under cold water until it runs clear.

In a large saucepan, combine the rinsed rice, water, cinnamon stick, and a strip of lemon or orange zest if you’re using it. Bring to a boil, then reduce the heat, cover, and simmer for about 10 minutes, just until most of the water is absorbed.

Pour in the milk and crank the heat to medium. Stir often and don’t walk away, milk likes to stick. Once it starts to bubble gently, lower the heat and let it simmer uncovered for 25 to 30 minutes, stirring occasionally, until the rice is tender and it’s starting to look like pudding.

Remove the cinnamon stick and citrus peel. Stir in the sugar, vanilla, salt, and raisins or cranberries if you’re using them. Cook for another 5 minutes, stirring constantly until the sugar’s fully dissolved and the whole thing looks silky and luscious.

If it looks too thick, stir in a splash of milk. Keep in mind it’ll thicken more as it cools. Spoon into bowls and top with a little sprinkle of ground cinnamon. Serve warm, room temp, or chilled, whatever your mood calls for.

Try These Rice Recipes Next

• Instant Pot Rice
• Chicken Rice Soup
• Rice Pudding
• Coconut Rice
• Coconut Rice Pudding

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Arroz con Leche (Rice Pudding)

This classic Arroz con Leche is rich, creamy, and spiced with cinnamon and citrus. A cozy, comforting rice pudding that’s easy to make and perfect for dessert, breakfast, or a sweet little dinner moment.

Course Breakfast, Dessert

Cuisine Mexican

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 6

Calories 313kcal

Author Joanna Cismaru

Ingredients

• 1 cup long-grain white rice
• 4 cups whole milk
• 1 cup water
• 1 stick cinnamon
• 1 strip of lemon or orange zest optional
• ½ cup granulated sugar
• 1 teaspoon pure vanilla extract
• ¼ teaspoon salt
• ½ cup raisins or dried cranberries
• cinnamon for garnish

US Customary – Metric

Instructions

• Place the rice in a fine-mesh strainer and rinse under cold running water until the water runs clear. This helps remove excess starch and prevents the pudding from becoming too thick.
• In a large saucepan, combine the rinsed rice, water, cinnamon stick, and lemon or orange zest if using. Bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for about 10 minutes, or until most of the water is absorbed.
• Stir in the whole milk. Increase the heat to medium and bring the mixture back to a gentle boil, stirring frequently to prevent sticking.
• Reduce the heat to low and simmer uncovered for 25-30 minutes, stirring occasionally, until the rice is tender and the mixture has thickened.
• Remove the cinnamon stick and citrus zest from the saucepan. Stir in the granulated sugar, vanilla extract, and salt. If adding raisins or dried cranberries, stir them in now.
• Continue to cook for another 5 minutes, stirring constantly until the sugar is fully dissolved and the pudding reaches your desired consistency.
• If the pudding is too thick, add a little more milk to reach your preferred texture. Keep in mind that it will thicken further as it cools.
• Remove from heat and let it cool slightly. Spoon the arroz con leche into individual serving bowls or cups. Sprinkle ground cinnamon on top for garnish.
• Arroz con Leche can be enjoyed warm, at room temperature, or chilled. If refrigerating, cover the surface with plastic wrap to prevent a skin from forming.

Notes

1. Rice: Long-grain white rice works best. Avoid sticky or short-grain varieties.
2. Milk: Whole milk is best, but 2% or dairy-free alternatives will work.
3. Sweetness: Feel free to adjust the sugar to taste, some like it sweeter, some don’t.
4. Add-ins: Raisins, cranberries, or even chopped dates add a nice chew, but they’re totally optional.
5. Texture: If it thickens too much, stir in a bit more milk, even after it’s cooled.

Nutrition

Serving: 1serving | Calories: 313kcal | Carbohydrates: 59g | Protein: 8g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 20mg | Sodium: 166mg | Potassium: 383mg | Fiber: 2g | Sugar: 25g | Vitamin A: 265IU | Vitamin C: 1mg | Calcium: 219mg | Iron: 1mg

The post Arroz con Leche (Rice Pudding) appeared first on Craving Home Cooked.

Creamy, cheesy, and loaded with sweet roasted garlic — this Cheesy Roasted Garlic Dip is basically an edible hug. Perfect for parties, Netflix marathons, or honestly just Tuesdays.

There are dips… and then there’s this Cheesy Roasted Garlic Dip. It’s the kind of dip that makes you “accidentally” eat half the dish before guests even arrive. No regrets. Sweet, mellow roasted garlic mixed into a creamy, cheesy, gooey situation you’ll want to faceplant into. (And yes, it’s basically impossible to have just one bite. You’ve been warned.)

Before You Start: Tips & Ingredient Notes

• Roast that garlic until it’s soft and caramelized — not just lightly golden. You want deep, sweet flavor.
• Use block mozzarella if you can and shred it yourself. Pre-shredded bags = sad, dry cheese.
• Full-fat everything. Trust me. This isn’t the time for light mayo unless you want light disappointment.
• Mash the roasted garlic really well before mixing — no surprise garlic grenades mid-bite.
• Red pepper flakes = optional but highly recommended for a little kick to cut the richness.

Preheat the oven to 400°F (200°C). Slice the tops off the garlic heads, drizzle with olive oil, wrap in foil, and roast for 30–35 minutes until buttery soft. Let it cool slightly, then squeeze the cloves out and mash into a paste.

In a big bowl, beat together cream cheese, sour cream, mayo, and the roasted garlic paste. (Use a spatula — it’ll feel like stirring pure joy.)

Fold in 1 cup mozzarella, ½ cup Parmesan, fresh parsley, Italian seasoning, red pepper flakes, salt, and pepper.

Spread the mixture into a 9-inch baking dish. Sprinkle the top with the remaining mozzarella and Parmesan.

Pop into the oven for 20 minutes, or until the top is bubbling and golden. Broil for 1–2 minutes at the end if you want extra browning.

Let the dip cool slightly (so you don’t burn the roof of your mouth — ask me how I know) and garnish with extra parsley. Dig in with bread, crackers, or veggies!

Serving Suggestions

Serve this glorious molten cheesy situation with:

• Crusty baguette slices
• Crunchy crackers
• Celery sticks and cucumber rounds (for pretending to be healthy)

Building the ultimate snack spread? Add a few of my other party favorites to the table:

Sticky Honey Soy Chicken Wings

Firecracker Chicken Meatballs

Stuffed Mushrooms

Buffalo Chicken Pinwheels

Storage + Reheating

Store any leftover dip (if you’re lucky enough to have any) in an airtight container in the fridge for up to 4 days. Reheat gently in the oven or microwave until warm and gooey again.

Bonus: Cold leftover dip on crackers = 10/10 snack.

Try These Delicious Dips Next

• White Bean Dip
• Jalapeño Popper Dip
• Avocado Basil Dip
• Best Ever Spinach Dip
• Baja Spinach Dip

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Cheesy Roasted Garlic Dip

Sweet, mellow roasted garlic and a triple-threat creamy base come together in this Cheesy Roasted Garlic Dip. Bubbly, golden, ridiculously delicious — this is your new party trick.

Course Appetizer

Cuisine American

Prep Time 10 minutes minutes

Cook Time 1 minute minute

Total Time 11 minutes minutes

Servings 10

Calories 328kcal

Author Joanna Cismaru

Ingredients

• 4 heads garlic
• 1 tablespoon olive oil for roasting garlic
• 8 ounces cream cheese softened
• 1 cup sour cream
• ¾ cup mayonnaise
• 2 cups mozzarella cheese shredded
• 1 cup Parmesan cheese grated
• ¼ cup fresh parsley finely chopped
• 1 teaspoon Italian seasoning
• 1 teaspoon red pepper flakes to taste
• salt and pepper to taste

US Customary – Metric

Instructions

• Preheat your oven to 400°F (200°C).
• Slice the tops off the garlic heads to expose the cloves. Drizzle with olive oil, wrap tightly in foil, and roast for 30-35 minutes, or until the cloves are soft and golden. Let cool slightly, then squeeze the roasted garlic out of the skins and mash into a paste.
• In a large mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, mashed roasted garlic, grated raw garlic, and lemon zest. Mix until smooth and well combined.
• Fold in 1 cup of shredded mozzarella cheese, ½ cup grated Parmesan cheese, and parsley. Add the Italian seasoning, red pepper flakes, salt, and black pepper. Mix well to combine.
• Transfer the mixture to a 9-inch baking dish or any oven-safe dish. Spread it out evenly. Top with the remaining ½ cup shredded mozzarella cheese and ½ cup grated Parmesan cheese.
• Bake in the preheated oven for 20 minutes, or until the dip is bubbly and golden on top. For extra browning, broil for 1-2 minutes at the end, keeping a close eye to prevent burning.
• Remove from the oven and let the dip cool slightly. Garnish with additional parsley.
• Serve warm with crusty bread, crackers, or vegetable sticks for dipping.

Notes

1. Roast the garlic well: You want deep golden, buttery cloves — not lightly pale. It’s where all the sweet, mellow flavor comes from.
2. Use freshly grated cheese: Pre-shredded cheese has anti-caking agents that mess with the meltiness. Freshly grated = creamy, gooey perfection.
3. Full-fat ingredients work best: This dip is unapologetically rich. Light versions can make it watery or grainy.
4. Adjust the spice: Add more or less red pepper flakes depending on your spice tolerance. Or swap in a pinch of cayenne if you’re feeling wild.
5. Make ahead: Assemble the dip, cover, and refrigerate for up to 24 hours before baking. Let it sit out while the oven preheats.
6. Broiling tip: Watch it like a hawk when broiling — it can go from golden to burnt in a blink.

Nutrition

Serving: 1serving | Calories: 328kcal | Carbohydrates: 8g | Protein: 12g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 52mg | Sodium: 514mg | Potassium: 194mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 631IU | Vitamin C: 6mg | Calcium: 325mg | Iron: 1mg

The post Cheesy Roasted Garlic Dip appeared first on Craving Home Cooked.

These Italian Nut Roll Cookies are the perfect cross between a tender pastry and a jam-filled cookie. Buttery dough, sweet jam, crunchy nuts, and cinnamon all rolled into one nostalgic little treat that looks fancy but is totally doable—even if you don’t own a nonna-approved rolling pin.

This recipe reminds me of something you’d find tucked into a tin at the back of your grandma’s pantry—except these are way fresher. I’ve been making versions of these for years because they’re just so versatile. Swap the jam, switch the nuts, eat half the batch warm… no judgment.

Before You Start

Choosing Your Jam

Apricot and raspberry are my go-tos, but don’t be afraid to experiment. Just avoid anything too runny—it’ll seep out during baking.

Nuts Matter

Walnuts or hazelnuts both shine here, but toast them first for even deeper flavor. And chop them fine—think sprinkle, not boulder. You want that nice swirl, not cookie avalanches.

Cold Butter = Flaky Dough

Don’t skip this! Cutting cold butter into the flour is what gives the dough its tender, melt-in-your-mouth texture. This isn’t croissant dough, but you do want that delicate, crumbly bite only cold butter can give you.

The Chill Time

That hour in the fridge isn’t just to give you a break—it helps the dough firm up, roll smoothly, and hold its shape in the oven.

Jam + Nut Combo Tip

Spread your jam thinly and evenly, and sprinkle the nut mixture generously. Too much jam and it’ll leak; too little and you’ll miss the magic.

The Roll-Up

Tight roll = clean swirl. Press gently but firmly, and don’t forget to pinch those seams. Otherwise, it’s jam city on your baking sheet.

Sharp Knife = Pretty Cookies

Slice while still warm but not hot for neat edges that don’t crumble. A serrated knife is your friend here.

Optional—but Worth It

Dust with powdered sugar once cooled. It adds that bakery-worthy finish and a little extra sweetness to balance the nuttiness.

Whisk your dry ingredients together (flour, sugar, baking powder, salt, lemon zest if you’re feeling zesty). Then cut in the cold butter until it looks like you accidentally dumped flour on a pile of breadcrumbs—perfect. Stir in the eggs and vanilla until it just comes together. Too dry? A splash of cold water will fix it. Wrap, chill, and forget about it for an hour.

Combine chopped nuts, cinnamon, and sugar in a bowl. Split your dough in two. Roll one half into a rectangle, about ¼-inch thick. Spread a thin layer of jam over it (don’t flood it!), then sprinkle with your nut mixture like you’re seasoning with confidence.

Start on the long side and roll it into a log, jelly-roll style. Pinch the seam and ends shut like you mean it. Repeat with the second half of the dough.

Pop those beauties onto a baking sheet and bake at 350°F (175°C) for 30–35 minutes until golden. The smell alone is worth the wait.

Let them cool just enough to handle without burning your fingertips, then slice on the diagonal with a serrated knife. Fancy bakery vibes, achieved. Dust with powdered sugar. Try not to eat five in a row. Or do—I won’t tell.

More Delicious Cookie Recipes

• Danish Butter Cookies
• Shortbread Cookies
• Italian Almond Cookies
• Linzer Cookies
• Butter Cookies
• Amaretti Cookies

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Italian Nut Roll Cookies

These Italian Nut Roll Cookies are tender, buttery, and filled with sweet jam and spiced nuts. Perfect for holidays, gifting, or a cozy treat with coffee, these nostalgic cookies are easier than they look—and worth every step.

Course Cookies, Dessert

Cuisine Italian

Prep Time 30 minutes minutes

Cook Time 35 minutes minutes

Chilling Time 1 hour hour

Total Time 2 hours hours 5 minutes minutes

Servings 24

Calories 154kcal

Author Joanna Cismaru

Ingredients

For the Dough:

• 2 cups all-purpose flour
• ½ cup granulated sugar
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter cold and cut into small pieces
• 2 large eggs
• 1 teaspoon pure vanilla extract
• zest of one lemon optional

For the Filling:

• 1 cup walnuts or hazelnuts, finely chopped
• ½ cup fruit jam or preserves (apricot, raspberry, or your choice)
• ¼ cup granulated sugar
• 1 teaspoon ground cinnamon

US Customary – Metric

Instructions

• In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and lemon zest (if using). Add the cold butter pieces to the dry ingredients.
• Using a pastry cutter or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs.
• In a small bowl, beat the eggs and vanilla extract together. Add the egg mixture to the flour mixture. Mix until the dough comes together. If it's too dry, add a teaspoon of cold water at a time until it holds together.
• Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.
• In a medium bowl, combine the finely chopped nuts, granulated sugar, and ground cinnamon. Set aside.
• Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
• Divide the chilled dough into two equal portions. On a lightly floured surface, roll out one portion into a rectangle approximately ¼ inch (6 mm) thick.
• Spread a thin layer of fruit jam evenly over the dough, leaving a small border around the edges. Sprinkle half of the nut mixture evenly over the jam layer.
• Starting from one of the long edges, carefully roll the dough into a tight log, similar to a jelly roll. Pinch the seams and ends to seal. Repeat with the second portion of dough and remaining filling. Place the logs seam-side down on the prepared baking sheet.
• Bake in the preheated oven for 30-35 minutes, or until the rolls are golden brown.
• Remove from the oven and allow the rolls to cool on the baking sheet for about 10 minutes.
• While the rolls are still warm but cool enough to handle, use a sharp serrated knife to slice them diagonally into ½-inch (1.3 cm) thick cookies. Place the sliced cookies on a wire rack to cool completely.
• Once cooled, dust the cookies with powdered sugar if desired.
• Store any leftovers in an airtight container at room temperature for up to 1 week.

Notes

1. Butter must be cold – No shortcuts here. Cold butter = flaky dough. Soft or melted butter will make the dough greasy and hard to handle. Cube it and chill it if needed.
2. Don’t skip the chill time – The dough needs at least 1 hour in the fridge. This helps it firm up, roll out smoothly, and hold its shape while baking. If it’s too soft, it’ll stick and tear.
3. Rolling tip – Lightly flour your surface, but don’t overdo it—too much flour makes tough cookies. If your dough cracks while rolling, just press it gently back together.
4. Filling flexibility – Use any jam you love, just make sure it’s not too runny. If it is, simmer it for a minute or two to thicken. And go easy—too much filling = jam explosion in the oven.
5. Want to make these ahead? – Roll and fill the logs, then wrap and freeze. When you’re ready, bake straight from frozen (add a few extra minutes) or thaw slightly before slicing.
6. Storage – Keep cookies in an airtight container at room temp for up to a week. Good luck getting them to last that long.

Nutrition

Serving: 1serving | Calories: 154kcal | Carbohydrates: 20g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 33mg | Potassium: 63mg | Fiber: 1g | Sugar: 10g | Vitamin A: 142IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

The post Italian Nut Roll Cookies appeared first on Craving Home Cooked.

One-Pot Garlic Butter Chicken and Rice is what happens when three simple ingredients—garlic, butter, and chicken—do all the heavy lifting to create something ridiculously flavorful. Juicy, golden-browned chicken, fragrant garlic butter, and perfectly cooked rice all come together in one pan, soaking up every last drop of savory, garlicky goodness. And the best part? It’s done in 40 minutes with minimal effort and only ONE dish to wash.

One-Pot Garlic Butter Chicken and Rice – The Ultimate Weeknight Hero

This dish works because it nails the basics. The chicken is properly seared for maximum flavor, the garlic butter infuses every bite with rich, aromatic depth, and the rice absorbs all those golden, buttery drippings for a perfectly tender, flavorful finish. It’s simple, foolproof, and absolutely packed with flavor—the kind of recipe you’ll find yourself making again and again.

Before You Start – Pro Tips for the Best Chicken & Rice

This dish may be easy, but a few small tweaks will make it next-level good. Follow these tips, and you’ll get juicy, flavorful chicken, fluffy rice, and a garlic butter infusion in every bite.

The Chicken – Flavor Starts Here

• Chicken thighs = more flavor, more juiciness. Don’t swap for chicken breast unless you love dry, sad chicken.
• Brown it properly! Let the chicken sear in the butter before adding anything else—this builds the best flavor.
• Shortcut: If you only have chicken breast, cut it into small pieces and cook it quickly to avoid dryness.

The Rice – Perfectly Fluffy, Never Mushy

• Use long-grain white rice—it stays separate and fluffy. Short-grain gets too sticky, and brown rice takes too long.
• Once the rice is in, DON’T stir. Stirring releases starch and makes it mushy—just let it cook undisturbed.
• Pro Tip: If your rice is too wet at the end, leave the lid off for a few minutes to let steam escape.

The Garlic Butter – The Star of the Show

• Garlic burns fast! Only cook it for 30 seconds before adding the rice and broth—any longer, and it turns bitter.
• Use fresh garlic. Pre-minced garlic from a jar won’t give you the same punchy, rich flavor.
• Extra Flavor Hack: Want a little heat? Add a pinch of red pepper flakes with the garlic!

Melt the butter in a large skillet over medium heat. Let’s be real—anything that starts with butter is already headed in the right direction. Season the chicken with salt, pepper, and paprika. This simple seasoning combo does all the heavy lifting for flavor.

Add the chicken to the pan and DON’T TOUCH IT. Let it sear for about 5 minutes until it develops a deep golden crust (color = flavor!). If you start flipping it too soon, you’re missing out on all that delicious browning.

Pro Tip: If your pan is too crowded, cook the chicken in batches. Overcrowding = steaming instead of searing, and we are NOT here for sad, pale chicken.

Stir in the minced garlic and cook for 30 seconds. That’s just enough time for it to become fragrant without burning (burnt garlic = bitter disaster). Immediately add the rice, broth, thyme, and dried parsley. The garlic flavors will infuse into the broth, giving the rice that deep, savory, buttery taste.

Extra Flavor Hack: Want even more garlicky goodness? Stir in a clove of roasted garlic at the end. It’s a game-changer.

Give everything a good stir, then bring the mixture to a simmer. This ensures the rice is evenly coated in all that garlicky, buttery goodness. Cover, reduce the heat to LOW, and walk away for 20 minutes. No peeking, no stirring—just trust the process.

Why No Stirring? Stirring releases starch, which turns the rice gloopy instead of fluffy. Just leave it alone, and it will cook to perfection.

Once the rice is tender, stir in the Parmesan cheese. This is where the magic happens—the cheese melts into the rice, making it extra creamy and flavorful. Garnish with fresh parsley. It adds a pop of color and balances out the richness of the butter and cheese.

Final Pro Tip: Want even more richness? Stir in an extra tablespoon of butter at the end. Because, let’s be honest—butter makes everything better.

How To Serve

Serve straight from the pan. Less cleanup, more time to enjoy your masterpiece. Want to take it up a notch? Add a squeeze of lemon for a little brightness. Here are a few sides and extras that pair perfectly.

Cucumber Tomato Salad

Roasted Green Beans

Breadsticks Recipe

Amish White Bread

More Delicious Chicken And Rice Dishes

• Chicken Rice Soup
• No Peek Chicken Rice Casserole
• Skillet Cajun Chicken and Rice
• Southwest Chicken And Rice Skillet
• Chicken Enchilada Rice Casserole

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One-Pot Garlic Butter Chicken and Rice

This One-Pot Garlic Butter Chicken and Rice is the ultimate easy comfort food! Juicy, garlicky chicken, buttery fluffy rice, and a hint of Parmesan all come together in one pan for a no-fuss, flavor-packed meal. Ready in 40 minutes with minimal cleanup!

Course Dinner, Lunch

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 403kcal

Author Joanna Cismaru

Ingredients

• 1 tablespoon butter
• 1 pound boneless skinless chicken thighs cut into bite-sized pieces
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon paprika
• 3 cloves garlic minced
• 1 cup long-grain white rice uncooked
• 2 cups chicken broth low sodium
• ½ teaspoon dried thyme
• ½ teaspoon dried parsley
• ½ cup Parmesan cheese grated
• fresh parsley for garnish

US Customary – Metric

Instructions

• In a large skillet over medium heat, melt butter. Season the chicken with salt, pepper, and paprika. Add to the skillet and cook until browned, about 5 minutes.
• Stir in garlic and cook for 30 seconds. Add rice, chicken broth, thyme, and parsley. Stir well and bring to a simmer.
• Cover and cook on low heat for 20 minutes until rice is tender.
• Stir in Parmesan cheese, garnish with fresh parsley, and serve.

Notes

1. Chicken thighs = best choice! They stay juicy and flavorful while cooking with the rice. If using chicken breast, cut it into small pieces and add it back in at the end to prevent dryness.
2. Long-grain white rice is key. Short-grain will turn sticky, and brown rice takes too long (if using, add extra broth & time).
3. No stirring while the rice cooks! Let it steam undisturbed—stirring releases starch, making it mushy instead of fluffy.
4. Garlic burns fast! Cook it for just 30 seconds before adding the broth—any longer, and it turns bitter.
5. Too much liquid at the end? Remove the lid and let it sit for a few minutes to allow excess moisture to evaporate.
6. Want even more richness? Stir in an extra tablespoon of butter at the end. Because butter makes everything better.
7. Make it ahead! This stores & reheats well—just add a splash of broth when reheating to bring the rice back to life.

Nutrition

Serving: 1serving | Calories: 403kcal | Carbohydrates: 40g | Protein: 32g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 124mg | Sodium: 944mg | Potassium: 470mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 465IU | Vitamin C: 1mg | Calcium: 186mg | Iron: 2mg

The post One-Pot Garlic Butter Chicken and Rice appeared first on Craving Home Cooked.

Custard Raisin Rolls—for when you want something sweet, buttery, and indulgent, but also want to pretend you’re making a sophisticated European pastry instead of just eating cake for breakfast.

These rolls are soft, pillowy, and stuffed with a rich vanilla custard, because let’s be honest—raisins on their own aren’t pulling their weight. (Yes, I know raisins are divisive. No, I don’t want to hear about it. Just swap them for chocolate chips and move on.)

Before You Start – Pro Tips for Success

Alright, let’s set you up for pastry perfection before you accidentally turn these into a sticky, custard-leaking disaster. Follow these tips, and you’ll get soft, bakery-style rolls that make you look like you totally know what you’re doing.

The Dough – Soft, Fluffy, and Worth the Wait

This is a rich dough, meaning it’s got butter, eggs, and sugar. Translation? It’s soft, slightly sweet, and takes its time rising.

• Yeast matters – Use active dry yeast and let it proof first. If it doesn’t get foamy, your yeast is dead (RIP), and no amount of wishful thinking will save it. Start over.
• Flour absorption varies – The dough should be soft and slightly sticky, not dry. If it’s too dry, add a tiny splash of milk. If it’s too wet, add a bit more flour.
• Cold kitchen? Let the dough rise in a slightly warm oven. (Turn it on for a minute, turn it off, and let the dough do its thing inside.)
• How long does it take to rise? First rise – About 1 hour, or until doubled in size. Be patient. Second rise – Another 20 minutes after rolling and slicing. This final puff-up is what makes them light and airy instead of dense.

The Custard

Listen, if you’ve never made homemade custard, don’t panic. This method is fail-proof and gives you a thick, creamy, velvety filling that’s way better than anything from a box.

• Custard powder? Yep. It’s a shortcut, and it works beautifully. Bird’s makes a great one, or you can make your own custard from scratch, here’s my recipe.
• Mix the powder with a little milk first – This prevents lumps before you add it to the hot milk. (Lumpy custard is not the vibe.)
• Cool it completely before using – Warm custard = melty disaster when you try to roll the dough. Trust me.

The Raisins – Let’s Talk About It

Look, I get it. Raisins are controversial. Some people love them, some people would rather eat cardboard.

• I like raisins. Some of you don’t. That’s fine, but don’t just leave them out—swap them for chocolate chips, dried cranberries, or chopped nuts.
• Soak them first – Even if you like raisins, soaking them in warm rum, orange juice, or hot water makes them plump, juicy, and actually enjoyable.

Rolling & Slicing Without the Mess

Here’s where things can get messy fast. But don’t worry—I’ve got you covered.

• Roll the dough evenly – Not too thin, not too thick. About 16 inches square is perfect.
• Don’t overfill the rolls unless you want custard explosions in your oven.
• Use dental floss (unflavored, please) to slice them cleanly—knives tend to squish the dough.

These rolls are bakery-level good, but a few small tricks will take them from “these are nice” to “WHY have I never made these before?!” Plus, I’ve got step-by-step photos to make sure you nail every part of the process.

Proof the yeast – Mix warm milk, a little sugar, and yeast in a bowl. Give it 5 minutes to get frothy and bubbly. If nothing happens? Your yeast is probably dead, and this is your first opportunity to start over before ruining the whole recipe.

Mix the dough – Eggs, melted butter, sugar, and salt go in next, followed by the flour. Stir until a sticky dough forms.

Knead until smooth – About 8–10 minutes of kneading (or let your stand mixer do the work while you scroll on your phone). You’re aiming for soft and slightly tacky, but not gluey.

First rise – let it double – Cover and let it sit for 1 hour, or until it looks like it’s trying to escape the bowl.

Pro Tip: If your kitchen is cold, let the dough rise in a barely warm oven (just turn it on for a minute, then turn it off).

Whisk the custard powder with a bit of milk first – This prevents lumps. You want a smooth paste, not weird clumps floating in hot milk.

Heat the milk & sugar – Bring it to a gentle simmer, then slowly whisk in your custard mixture. Stir like your life depends on it – It’ll thicken in minutes, and once it does, remove from heat and stir in vanilla.

Cool completely – If you spread warm custard on the dough, it will melt and turn into a custard crime scene.

Shortcut Option: If you’re feeling lazy, you could use store-bought vanilla pudding… but trust me, homemade is next-level.

Roll out the dough – Lightly flour your surface and roll it into a 16-inch square. Too thick? The rolls won’t bake evenly. Too thin? They’ll be flimsy and sad.

Spread the cooled custard – Evenly, but leave a little border at the edges, or you’ll end up with a mess when rolling. Sprinkle the raisins – Or swap for chocolate chips, nuts, or whatever makes you happy.

Roll it up tightly – Start from the long edge and roll like you’re making cinnamon rolls. Slice into 12 pieces – Here’s where dental floss works magic! Slide it under the roll, cross the ends over the top, and pull tight for a perfect, clean cut.

Knife users beware: Pressing down with a knife can squish the dough, so use a gentle sawing motion if you go that route.

Place in a greased 9×13-inch pan – Leave a little space between them so they have room to puff up. Cover and let them rise for 20 minutes – Not as long as the first rise, but this final proofing gives them that soft, bakery-style texture.

Running out of time? You can cover and refrigerate overnight, then bake fresh in the morning!

Brush with egg wash – This makes them golden and shiny, instead of looking pale and sad. Sprinkle with almonds – They’ll toast beautifully in the oven, adding a little crunch.

Bake at 375°F for about 20 minutes – You’re looking for golden brown on top, perfectly cooked inside.

Ovens vary! Start checking at 15 minutes—you want them golden, not burned.

Let them cool slightly – I know, waiting is hard. But custard straight out of the oven is basically lava.

Dust with powdered sugar – This makes them look like something from a Parisian bakery, even if you made them in your pajamas.

Best served warm – But let’s be real, they’re also amazing straight from the fridge at midnight.

Go Forth and Bake!

These Custard Raisin Rolls are soft, creamy, and just fancy enough to make you feel like a pastry genius. And if you make these and still get complaints about raisins? Hand that person a plain bread roll and move on.

More Delicious Rolls To Try

• Blueberry Lemon Rolls
• The Best Cinnamon Rolls
• No Knead 1 Hour Cinnamon Rolls
• Fluffy Dinner Rolls
• Honey Rolls

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Custard Raisin Rolls

These Custard Raisin Rolls are like cinnamon rolls, but fancier! Soft, fluffy dough swirled with creamy homemade custard and sweet raisins, then baked to golden perfection. Topped with crunchy almonds and a dusting of powdered sugar, they’re bakery-worthy but totally doable at home. Perfect for brunch, holidays, or when you just need a little pastry magic in your life!

Course Breakfast, Brunch, Dessert

Cuisine Danish, European, French, German

Prep Time 2 hours hours

Cook Time 20 minutes minutes

Rising Time 1 hour hour

Total Time 3 hours hours 20 minutes minutes

Servings 12

Calories 294kcal

Author Joanna Cismaru

Ingredients

For the Dough (Simplified Cinnamon Roll Dough):

• 3½ cups all-purpose flour
• ¼ cup granulated sugar
• 2¼ teaspoons active dry yeast
• ½ teaspoon salt
• ½ cup warm milk about 110°F
• 2 large eggs at room temperature
• ⅓ cup unsalted butter melted

For the Filling:

• ¾ cup raisins

For the Custard:

• 2 cups milk
• 3 tablespoons granulated sugar
• ⅓ cup custard powder
• ½ teaspoon vanilla extract

For the Glaze and Topping:

• ½ egg beaten with 1 teaspoon milk
• 4 tablespoons almond slices or flakes
• 1 tablespoon powdered sugar for dusting

US Customary – Metric

Instructions

• In a small bowl, combine the warm milk with 1 tablespoon of the granulated sugar (taken from the ¼ cup) and the active dry yeast. Let it sit for about 5 minutes until it becomes frothy.
• In a large bowl, whisk together the eggs and melted butter. Add the remaining granulated sugar and salt, then stir in the frothy yeast mixture. Gradually add the flour, mixing until a dough forms.
• Turn the dough onto a lightly floured surface and knead for about 8–10 minutes until smooth and elastic. Place the dough in a lightly greased bowl, cover, and let it rise in a warm spot for about 1 hour or until doubled in size.
• In a small bowl, mix the custard powder with a few tablespoons of milk to form a smooth slurry. In a saucepan, bring the remaining milk and granulated sugar to a boil. Gradually whisk in the slurry, stirring constantly over medium heat until the mixture thickens to a pudding-like consistency. Remove from heat, stir in vanilla extract if using, and allow the custard to cool completely.
• Once the dough has risen, roll it out on a lightly floured surface into a rectangle roughly 16 inches square. (If you prefer a thinner layer, aim for about ⅛ to ¼ inch thickness.)
• Evenly spread the cooled custard over the dough. Sprinkle the raisins (or your choice of add-ins) evenly over the custard layer.
• Starting from one long edge, carefully roll the dough into a tight log. Using a sharp knife, slice the log into 12 equal pieces. Place the slices 9×13-inch baking dish, spacing them slightly apart.
• Cover the pastries lightly with a clean kitchen towel and let them rest for about 20 minutes, allowing a final rise.
• Preheat your oven to 375°F. Brush the tops of the pastries with the egg wash (½ beaten egg mixed with 1 teaspoon milk) and sprinkle 4 tablespoons of almond flakes evenly over them.
• Bake the pastries in the preheated oven for about 20 minutes, or until they are nicely golden and cooked through.
• Remove from the oven and, while still warm, dust lightly with 1 tablespoon of powdered sugar. Allow to cool slightly before serving.

Notes

1. Active dry yeast needs proofing (foamy, bubbly, alive). If nothing happens after 5 minutes, your yeast is dead. Start over.
2. Instant yeast? Skip the proofing and mix it straight into the flour—easy!
3. Dough Consistency – It should be soft, slightly sticky, but not gluey. If it’s dry, add a tiny splash of milk. Too wet? A sprinkle of flour.
4. Knead properly – If using a stand mixer, 8 minutes on medium-low. By hand? 10 minutes of dough therapy.
5. The Custard – Smooth, Not Lumpy – Whisk the custard powder with cold milk first – prevents lumps before it hits the hot milk. Don’t walk away while cooking – It thickens FAST. Stir constantly or risk weird clumps. Cool completely before spreading – Unless you enjoy melted custard chaos.
6. Roll the dough evenly – Too thick = doughy rolls. Too thin = flimsy and sad.
7. Leave a border when spreading custard – Keeps it from squishing out everywhere when rolling.
8. Dental floss trick – Slice the rolls using unflavored dental floss (trust me, it works). Knives squish everything!
9. Best fresh! But they stay soft for 2 days at room temp in an airtight container.
10. Reheat for 10 seconds in the microwave – Like fresh-baked magic.
11. Swap raisins for chocolate chips, dried cranberries, or chopped nuts. Or just eat around them and enjoy the custard-filled goodness.

Nutrition

Serving: 1serving | Calories: 294kcal | Carbohydrates: 47g | Protein: 8g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 55mg | Sodium: 138mg | Potassium: 246mg | Fiber: 2g | Sugar: 11g | Vitamin A: 314IU | Vitamin C: 0.5mg | Calcium: 92mg | Iron: 2mg

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