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Are you wanting to reduce the amount of sugar consumed in your home. This is just one great way to start on that journey. I know it’s not possible to remove all sugar completely at once, but just one thing at a time will move forward to get you to that end goal, be it to reduce sugar intake or remove it all together. Once you get this started then you can move on to the next item on your list. When you get the hang of making something from scratch, it ends up taking very little time.

I have been making my own homemade ketchup for years now. I love the taste of this as do the kids. I’ve had some that tried this say that they like this ketchup better than regular ketchup from the store. When they had the option of either one in the fridge, they grabbed the homemade ketchup. They were sure to let me know when it was getting low.

Why Honey Sweetened?

I think that honey is the best sweetener for just about anything. It is the least processed sweetener out there and the most natural. To which, our bodies have the easiest time digesting honey, as opposed to some things that are more processed. Even some plant based sweeteners can have it’s issues, it’s pure white colors can’t be natural which means it’s that much more processed. Honey also doesn’t raise your blood sugar as quickly, and it’s sweeter than sugar so you don’t need to use as much. 

It’s a quick and cheap recipe

You may be thinking that you don’t have time to make your own ketchup, but honestly it doesn’t take long to make it. Just add the ingredients to a pan and simmer for 20 minutes and your done, at most, it takes about 30 minutes. Easy as that. Just a few ingredients and you have homemade ketchup that you can feel good about because you know that it’s made with clean ingredients and you can control the thickness of it to your liking. It will taste even better than store-bought ketchup but still have that classic taste.

I know there are other sugar free ketchup options at the store, like Primal Kitchen organic unsweetened ketchup. Though, I find that the taste of this honey sweetened ketchup tastes better of course then the unsweetened ketchup or sweetened ketchup.

Lets also not forget that most of this recipe is mostly staple ingredients that you probably already have in your kitchen. The spices, vinegar, honey and tomato paste are all things most people typically have in their pantry. On the off chance that I don’t have tomato paste, I can easily get 2, 6 oz cans of organic tomato paste for less then 3 dollars at my local grocery store. Then, 16 oz of honey for about 5 dollars and you only need 1/2 a cup, so you’ll have extra left over for the next time you make ketchup. So even if you don’t have all the ingredients on hand and need to purchase some, with the amount of each item that you need, you can still save money and control the whole recipe.

Have a lot of fresh ripe tomatoes?

You can make this recipe with your organic tomatoes as well. There would be a little bit of a process and it’ll take longer of course because you’ll need to boil it down to remove most of the liquid. You will need a bunch of red ripe tomatoes and then need to remove the skins. An immersion blender to blend it smooth after cooking the tomatoes down. It’s a bit more time consuming this way but a great way to use up fresh tomatoes. You can’t get any more homemade then that and with the natural ingredients you grew.

Ingredients for the best sugar free ketchup recipe

Tomato Paste – organic ingredients are best. Tomato sauce can also be used, a 23 ounce can would work and don’t add the additional water from the recipe but follow the recipe for the remaining ingredients.

Honey – I use a local honey that’s sold about 10 minutes down the road from me. – Interesting fact: Local honey is good for those that have seasonal allergies. With regular use of it, it can over time help relieve symptoms of seasonal allergies. I have even heard of people using dates or organic date paste to sweeten ketchup. Now that is something I’d want to try.

Organic Onion Powder

Organic Garlic Powder

Sea salt

Organic Apple Cider Vinegar – white vinegar can also be used, some even use white wine vinegar. Balsamic vinegar could be used as well but it has a stronger flavor so you will want to start with half of the amount of vinegar this recipe calls for.

How to make the best sugar free ketchup recipe

Add all the ingredients to a small sauce pan and whisk it all together over high heat. Once 

Once it comes to a boil, reduce the heat and let it simmer for 20 minutes to thicken it up. Cover with a lid leaving a small gap to keep the sauce contained inside of the pan but allowing the steam to escape.

When it has simmered for 20 minutes allow it to cool to room temperature. Add it to your container of choice for storage. I love using mason jars for just about everything. 

Top your organic ketchup on some hot dogs or hamburgers or dip some French fries, you could even put it on your meat loaf. I love making meatloaf sandwiches with ketchup and mayonnaise. You can even use this ketchup as an ingredient in some homemade gluten free BBQ sauce or other ketchup based dipping sauce. I have even used homemade ketchup to make a salad dressing like thousand island dressing. 

Storage

Recommendations say tomato ketchup will keep in your fridge for about a month in an airtight container. Mine actually last several months stored in a mason jar with a lid, in my fridge and it still tasted great right up until we finished it. 

You can also freeze this once it has cooled to room temperature. Remove the air and seal it well in a Ziplock freezer bag, date and label it. Recommendations say it does best to be used within 6 months for best quality.

Other Recipes You May Like

Easy Homemade Bacon Mayonnaise Recipe

The Best New England Maine Baked Beans Recipe

Easy Classic American Potato Salad Recipe

Easy Gluten Free Chicken Salad Recipe – Gluten Free

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The Best Sugar Free Ketchup Recipe Sweetened with Honey

Yield: 2 cups

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

The best sugar free ketchup recipe is sweetened with honey. There's no high fructose corn syrup, artificial sweeteners or added sugar unlike many ketchup brands. Just a good sweet ketchup you can feel good about and everyone will love.

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Ingredients

• 12 oz tomato paste
• 1 cup water
• 1/2 cup honey
• 1/2 cup apple cider vinegar
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 2 tsp salt

Instructions

1. Add all the ingredients to a small sauce pan and whisk it all together over high heat.
2. Once it comes to a boil, reduce the heat and let it simmer for 20 minutes to thicken it up. Cover with a lid leaving a small gap to keep the sauce contained inside of the pan but allowing the steam to escape.
3. When it has simmered for 20 minutes allow it to cool to room temperature. Add it to your container of choice for storage. I love using mason jars for just about everything. 

Top your organic ketchup on some hot dogs or hamburgers or dip some French fries, you could even put it on your meat loaf. I love making meatloaf sandwiches with ketchup and mayonnaise. You can even use this ketchup as an ingredient in some homemade gluten free BBQ sauce or other ketchup based dipping sauce. I have even used homemade ketchup to make a salad dressing like thousand island dressing. 

Notes

Storage

Recommendations say tomato ketchup will keep in your fridge for about a month in an airtight container. Mine actually last several months stored in a mason jar with a lid, in my fridge and it still tasted great right up until we finished it. 

You can also freeze this once it has cooled to room temperature. Remove the air and seal it well in a Ziplock freezer bag, date and label it. Recommendations say it does best to be used within 6 months for best quality.

Nutrition Information:

Amount Per Serving: Calories: 3.62Saturated Fat: 0.012gUnsaturated Fat: 0.018gSodium: 163mgCarbohydrates: 6.91gFiber: 0.5gSugar: 6.04gProtein: 0.52g

Nutrition information isn't always accurate, especially calories.

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This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.

This recipe, originally a French-Canadian favorite, became popular in New England. This dish also tends to be most popular during Lent, in the weeks leading up to Easter. This recipe is a seafood version of the French-Canadian recipe Tourtière, a traditional meat pie that is also enjoyed throughout Canada and New England. This Salmon Pie as well as the Meat pie tend to be served at holidays. I find them to be a great, year round dish.

Ingredients for Salmon Pie

Like many recipes that I ask my mother about, her response is usually, “I don’t have a recipe, this is what I do.” or “I don’t measure, I just add…”. So in my efforts to remember these recipes, I make these recipes with the information she gives me and add my own touch as I see fit, but never enough to alter the flavor of it much, then document them on here. 

• Salmon – Typically canned salmon is used but I have also made it with fresh salmon fillets.
• Potatoes –  Yukon Gold or Russet potatoes are best. The higher starch potatoes hold up best for the fluffy consistency and flavor with the other ingredients.
• Onions – Yellow onion is usually used but any type can work just fine.
• Garlic, Thyme, butter, milk, as well as 2 pie crusts.

Tools you will need for Salmon Pie

• Rolling Pin
• 1-  9 inch pie pan
• Large skillet – cast iron is best
• Potato masher or mixer
• Large mixing bowl or the pot you boiled the potatoes in

How to Make Salmon Pie with Sourdough Crust

Prepare the crust

First you will want to prepare your pie crust. You can use store bought or homemade pie crust forgoing the sourdough. I prefer to have the benefits of the fermented flour.

If you choose to long ferment your pie crust, “feed” your starter 24 hours before you plan to make your pie or you can use sourdough discard.

Add 2 cups of all purpose flour, 2 teaspoon salt and 1 tablespoon sugar to a large bowl, mix together. Add 1 cup of cold cubed butter and mix together. Don’t over mix, you want a chunky consistency. This may be easier to mix together with your hands or a potato masher to break up the butter into smaller pieces. Add in 1 cup of fed sourdough starter or discard and mix until combined. Divide into 2 sections and form a disk with each and wrap in plastic wrap, then refrigerate overnight to ferment. You could leave it out on the counter to ferment but refrigerating for the fermenting does best to make a flaky crust.

When your ready to make your pie, roll out your pie dough on a lightly floured surface to about an inch larger then your pie pan, about 9″ inches. Do this with both disks. Place the bottom crust in the pan and gently fold the second crust in half and put on top of the pan and place both in the fridge until your ready to add the filling.

Prepare the Salmon Pie Filling

Preheat your oven to 400 F

Next, add about 6 medium potatoes to a pot and fill till just covered with water and bring to a boil on high heat. Once boiling, lower the heat to medium-low and allow to cook until fork tender, about 15-20 minutes. Careful not to over cook them, you don’t want them to absorb too much water, it’ll make for a soggy pie.

You can peel the potatoes if you choose, if you don’t, just check for any discoloration or bruises and remove them.

While your potatoes are cooking, preheat a cast iron frying pan on medium heat with 2 tablespoons butter. Finely chop an onion and add it to the pan and cook until it starts to become translucent. Add your minced garlic and cook until onions are cooked, don’t brown them.

Once the potatoes are cooked, drain and mash the potatoes. To the mashed potatoes, add the onion mixture, thyme and 4 tablespoons butter and 1/2-3/4 cup milk. Add salt and ground black pepper to taste. Mix well until creamy, add more milk if necessary. 

Drain 2 cans of wild caught salmon and add to a small bowl. Remove the spine bones (or crush finely with a fork and add to the mixture, this adds tons of calcium) and add the salmon to the potato mixture. Mix together well until smooth and creamy. I use a potato masher, you can also use a mixer.

Add the salmon mixture to your pie pan on top of the bottom crust. Add the second crust on top of the pie and cut a few slits into the top crust center for the steam to escape.

Crimp the pie crust edges together and trim off any excess dough from the edges of the pie crust. 

Bake in a preheated oven for about 30 minutes or until golden brown.

Remove from oven and let cool for about 10 minutes and serve warm.

Note: 

You can use a fresh salmon fillet instead of canned salmon. You will need roughly,  a 1 pound salmon fillet. Cook this with the onions and garlic in the large skillet. 

Puff pastry can also be used in place of the pie crust.

What to Serve with Salmon Pie

Serve with a white sauce or a Béchamel sauce.

Our family favorite is to melt some butter on top and then put some sweet pepper relish on top. We like the Howard’s brand.

Storage

Homemade salmon pie is good in the fridge for about 4-5 days. Allow to cool and cover leftovers with plastic wrap or place in an airtight container.

Store the baked pie in the freezer for about 3 months. ​Allow to cool to room temperature and wrap tightly with plastic wrap or in an airtight container.

Products Mentioned

Cast Iron Skillet

9″ Pie pan

Howard’s Sweet Pepper Relish

Other Recipes You May Like

Baked Spaghetti Pie Recipe an Easy Meal Idea

Easy Classic American Potato Salad Recipe

Chinese Pie Recipe – How to Make Pâté Chinois

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French-Canadian Salmon Pie with Sourdough Crust

Yield: 8

Prep Time: 20 minutes

Cook Time: 1 hour

Additional Time: 12 hours

Total Time: 13 hours 20 minutes

This French-Canadian Salmon Pie is a family favorite. This recipe has seasoned salmon and potato with onions, baked in a flaky sourdough pie crust. Among my other French-Canadian recipes, this is another favorite to add to the list. If you like salmon, you will enjoy this pie.

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Ingredients

• Sourdough Crust
• - 2 cups all purpose flour
• - 2 tsp salt
• - 1 tbs sugar
• - 1 cup cubed cold butter
• - 1 cup fed sourdough starter or discard
• Pie Filling
• - 6 medium potatoes boiled and drained
• - 1 onion finely chopped
• - 1 clove garlic minced
• - 1 tsp thyme
• - 6 tbs butter
• - 1/2 cup - 3/4 cup milk
• - salt and pepper to taste
• - 2 15 oz cans, wild caught salmon, drained and large bones removed if desired

Instructions

Prepare the crust

• First you will want to prepare your pie crust. You can use store bought or homemade pie crust forgoing the sourdough. I prefer to have the benefits of the fermented flour.
• If you choose to long ferment your pie crust, "feed" your starter 24 hours before you plan to make your pie or you can use sourdough discard.
• Add 2 cups of all purpose flour, 2 teaspoon salt and 1 tablespoon sugar to a large bowl, mix together. Add 1 cup of cold cubed butter and mix together. Don't over mix, you want a chunky consistency. This may be easier to mix together with your hands or a potato masher to break up the butter into smaller pieces. Add in 1 cup of fed sourdough starter or discard and mix until combined. Divide into 2 sections and form a disk with each and wrap in plastic wrap, then refrigerate overnight to ferment. You could leave it out on the counter to ferment but refrigerating for the fermenting does best to make a flaky crust.
• When your ready to make your pie, roll out your pie dough on a lightly floured surface to about an inch larger then your pie pan, about 9" inches. Do this with both disks. Place the bottom crust in the pan and gently fold the second crust in half and put on top of the pan and place both in the fridge until your ready to add the filling.

Prepare the Salmon Pie Filling

• Preheat your oven to 400 F
• Next, add about 6 medium potatoes to a pot and fill till just covered with water and bring to a boil on high heat. Once boiling, lower the heat to medium-low and allow to cook until fork tender, about 15-20 minutes. Careful not to over cook them, you don't want them to absorb too much water, it'll make for a soggy pie.
• You can peel the potatoes if you choose, if you don't, just check for any discoloration or bruises and remove them.
• While your potatoes are cooking, preheat a cast iron frying pan on medium heat with 2 tablespoons butter. Finely chop an onion and add it to the pan and cook until it starts to become translucent. Add your minced garlic and cook until onions are cooked, don't brown them.
• Once the potatoes are cooked, drain and mash the potatoes. To the mashed potatoes, add the onion mixture, thyme and 4 tablespoons butter and 1/2-3/4 cup milk. Add salt and ground black pepper to taste. Mix well until creamy, add more milk if necessary. 
• Drain 2 cans of wild caught salmon and add to a small bowl. Remove the spine bones (or crush finely with a fork and add to the mixture, this adds tons of calcium) and add the salmon to the potato mixture. Mix together well until smooth and creamy. I use a potato masher, you can also use a mixer.
• Add the salmon mixture to your pie pan on top of the bottom crust. Add the second crust on top of the pie and cut a few slits into the top crust center for the steam to escape.
• Crimp the pie crust edges together and trim off any excess dough from the edges of the pie crust. 
• Bake in a preheated oven for about 30 minutes or until golden brown.
• Remove from oven and let cool for about 10 minutes and serve warm.

Notes

• You can use a fresh salmon fillet instead of canned salmon. You will need roughly,  a 1 pound salmon fillet. Cook this with the onions and garlic in the large skillet. 
• Puff pastry can also be used in place of the pie crust.

Storage

• Homemade salmon pie is good in the fridge for about 4-5 days. Allow to cool and cover leftovers with plastic wrap or place in an airtight container.
• Store the baked pie in the freezer for about 3 months. ​Allow to cool to room temperature and wrap tightly with plastic wrap or in an airtight container.

What to Serve with Salmon Pie

Serve with a white sauce or a Béchamel sauce.

Our family favorite is to melt some butter on top and then put some sweet pepper relish on top. We like the Howard's brand.

Nutrition Information:

Amount Per Serving: Calories: 90.58Total Fat: 38.86gSaturated Fat: 21.701gTrans Fat: 1.313gUnsaturated Fat: 3.051gCholesterol: 156mgSodium: 1356mgCarbohydrates: 54.54gFiber: 3.5gSugar: 5.58gProtein: 34.54g

Nutrition information isn't always accurate, especially calories.

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The post French-Canadian Salmon Pie Recipe with Sourdough Crust appeared first on Natural Living Homestead.

This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.

I know some people don’t always know what to use their left over bacon grease for. I tend to use mine for cooking, things like fried eggs. I’ll also add it to my pan to cook meat or add it to some squash when sauteing or as a butter substitute in mashed squash. When I heard about bacon mayonnaise, I had to give this a try. Though, I never have enough bacon grease on hand to make this recipe so I had to get cooking a lot of bacon. No sad faces about that over here. 

I’ve been making my own mayonnaise for several years now and I’ve tried using blenders and food processers to make it thick like mayonnaise should be. With many failed attempts using those machines, due to adding in the oil in too fast or not enough and over mixing it in the process. I had more failed attempts than I did successful ones. Once I finally got myself an immersion blender, it was like night and day. Never again will I use anything else to make homemade mayonnaise. I have yet to have a failed batch for years now. 

So my suggestion to you, if you want to make no fail mayonnaise and are frustrated with how long it takes with the blender or food processor, get yourself an immersion blender. If you have a great routine with what your using now, then keep doing what works for you. 

Ingredients for Bacon Mayonnaise

1 whole egg – I use eggs from my own chickens but you can use store bought eggs. Try to get organic or pasture raised for the best health and quality of egg.

1/2 teaspoon dijon mustard – Regular or Dijon work

1/4 – 1/2 teaspoon salt – See notes. I prefer Redmond real salt  LINK

2 teaspoons Lemon Juice – you can also use apple cider vinegar

1 cup of leftover bacon fat – If you are just a little short on bacon grease, you can top it off with some avocado oil or olive oil.

How to make Bacon Mayonnaise

First you will need to grab your leftover bacon grease. If you don’t have any, you’ll want to cook about a pound of bacon. Depending on how fatty the bacon is, you may need more slices.

If your leftover bacon grease is solid, you’ll need to melt it down into a liquid. Put it in your cast iron pan and melt it down real quick. Once liquified, add the rendered bacon fat to a tall wide mouth mason jar or 2 cup measuring cup.

On top of that, add in your remaining ingredients, egg, mustard, salt, lemon juice.

Put your immersion blender in to the bottom of the jar of the fat mixture and start blending. As the oil at the bottom gets mixed in with the rest of the ingredients you can slowly move the immersion blender up a bit to mix in more of the oil. Keep doing this until its all mixed together. 

You’ll be left with a thick mayo made with bacon grease. 

Notes

Don’t raise up the stick blender too soon or quickly. Allowing too much oil to mix in with the rest of the mixture too quickly can prevent the mixture from mixing properly and it won’t set up into a thick mayo.

You can use room temperature or cold eggs for this recipe. I have successfully used both and the mayonnaise turns out just fine.

If you feel uncomfortable about using raw eggs you can pasteurize the egg if you want to. Here’s a link to learn how to do that. 

Start with the smaller amount of salt. Since bacon fat already has salt in it you don’t want to add too much. Better to add it later if needed.

I have also added an extra egg yolk to make sure the mayo sets up properly but I have found it is not necessary. If you want to add it in for what ever reason you can. You can save the egg whites for another recipe like an omelette.

What to use Bacon Mayonnaise with?

You can use this with anything that you would like bacon flavor in. This mayonnaise is even good for a keto-based diet.

It’s the perfect spread on some toasted bread for your BLT’s or hamburger buns.

Chicken salad or even egg salad

Potato salad would even be delicious with this added bacon flavor

Use it as a dip with French fries, potato wedges or fresh veggies

Your probably also wondering what to use all this leftover cooked bacon in. Well, there are oodles of ideas. BLT, bacon, egg and cheese breakfast sandwich, pizza, chicken salad, stuffed mushrooms, ham and pea soup with bacon, homemade corn chowder. If you want to you can crumble up some of the bacon and mix the bacon pieces into the mayonnaise after you’ve made it.

Storage 

Store in the fridge in an airtight container for up to a month. I like to store it in the mason jar that I made it in.

This will solidify a little bit in the fridge. Though, not as hard as leftover bacon fat would in the fridge. You can leave it on the counter for a few minutes and allow it to soften a bit.

This where you could use a little less bacon grease and substitute half of your grease for avocado oil or olive oil. This will give you a softer mayo.

Products Mentioned

Immersion Blender

Pint Wide Mouth Mason Jar

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Bacon Mayonnaise Recipe

Yield: 1 cup

Prep Time: 5 minutes

Total Time: 5 minutes

Learn how to make bacon mayonnaise with this easy recipe. Using that left over bacon grease in this recipe will take your burgers to the next level if you love bacon.

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Ingredients

• 1 cup rendered bacon fat
• 1 whole egg
• 2 teaspoon lemon juice
• 1/4 to 1/2 teaspoon salt
• 1/2 teaspoon mustard

Instructions

1. First you will need to grab your leftover bacon grease. If you don't have any, you'll want to cook about a pound of bacon. Depending on how fatty the bacon is, you may need more slices.
2. If your leftover bacon grease is solid, you'll need to melt it down into a liquid. Put it in your cast iron pan and melt it down real quick. Once liquified, add the rendered bacon fat to a tall wide mouth mason jar or 2 cup measuring cup.
3. On top of that, add in your remaining ingredients, egg, mustard, salt, lemon juice.
4. Put your immersion blender in to the bottom of the jar of the fat mixture and start blending. As the oil at the bottom gets mixed in with the rest of the ingredients you can slowly move the immersion blender up a bit to mix in more of the oil. Keep doing this until its all mixed together. 

You'll be left with a thick mayo made with bacon grease. 

Notes

• Don't raise up the stick blender too soon or quickly. Allowing too much oil to mix in with the rest of the mixture too quickly can prevent the mixture from mixing properly and it won't set up into a thick mayo.
• You can use room temperature or cold eggs for this recipe. I have successfully used both and the mayonnaise turns out just fine.
• If you feel uncomfortable about using raw eggs you can pasteurize the egg if you want to. Here's a link to learn how to do that. 
• Start with the smaller amount of salt. Since bacon fat already has salt in it you don't want to add too much. Better to add it later if needed.
• I have also added an extra egg yolk to make sure the mayo sets up properly but I have found it is not necessary. If you want to add it in for what ever reason you can. You can save the egg whites for another recipe like an omelette.

Storage 

• Store in the fridge in an airtight container for up to a month. I like to store it in the mason jar that I made it in.
• This will solidify a little bit in the fridge. Though, not as hard as leftover bacon fat would in the fridge. You can leave it on the counter for a few minutes and allow it to soften a bit.
• This where you could use a little less bacon grease and substitute half of your grease for avocado oil or olive oil. This will give you a softer mayo.

Nutrition Information:

Amount Per Serving: Calories: 31.10Total Fat: 26.21gSaturated Fat: 10.236gTrans Fat: 0.002gUnsaturated Fat: 2.983gCholesterol: 45mgSodium: 195mgCarbohydrates: 0.15gSugar: 0.06gProtein: 0.71g

Nutrition information isn't always accurate, especially calories.

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The post Easy Homemade Bacon Mayonnaise Recipe appeared first on Natural Living Homestead.

This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.

This recipe is a fun twist on traditional spaghetti. Still all the great flavor but just packed in a pie or springform pan and baked until it reaches that tasty golden brown crust on top. Who could resist! My Aunt first introduced me to spaghetti pie years ago as a kid and I never forgot it. Spaghetti noodles, tomato sauce, meat and cheese, all baked in a pan then cut into pie wedges. Yum! 

This is definitely a favorite in my family. When I thought I gave my 2 year old too much of it, he surprised me and ate just about every bit of it, leaving show of it on his whole face. My husband and the rest of the family even went back for seconds.  

Baked Spaghetti Pie Tips

Meat Alternatives

If you want, you can swap out the ground beef for chopped chicken or turkey for a bit lighter version of this recipe. Ground Italian sausage would also taste great.

Cheese 

If you want to swap out the ricotta cheese, cottage cheese is a good alternative. I’ve heard of people swapping out the ricotta for cream cheese, this will just make for a more creamy dish.

Don’t skip on using the egg. 

The egg is important to hold the ingredients together, otherwise you’ll be left with a mess and it won’t hold it’s shape.

Veggies

If you want to add in some extra veggies, you can add chopped bell pepper  and garlic and top it with some chopped fresh herbs after baking.

Ingredients for this Baked Spaghetti Pie Recipe

• ​Cooked ground beef
• ​Cooked Onions
• Marinara Sauce – Homemade marinara sauce or store bought
• Eggs
• Ricotta cheese
• Parmesan cheese 
• Salt 
• Parsley or Italian Seasoning

Topping

• Mozzarella cheese
• Parmesan

How to make this Baked Spaghetti Pie Recipe

Preheat the oven to 350 F

First, cook spaghetti noodles according to the package directions. 

While the pasta is cooking, dice up an onion and melt some butter in a large skillet and cook your onions.

Once the onions start to turn brown around the edges, set aside in a small dish. 

Now add in the ground beef  to the cast iron skillet and cook on medium heat and cook until browned.

When your pasta has finished cooking, it should be al dente. Drain the water and add the noodles to a large bowl.

Add the cooked ground beef, cooked onions, ricotta cheese, marinara sauce, parmesan cheese, salt, parsley and eggs into the bowl with the spaghetti and give it all a good mix until thoroughly combined.

Pour it into your springform pan then top it with your shredded mozzarella cheese and parmesan cheese.

Put in the oven and bake for about 30 minutes or until the cheese on top is a nice golden brown and has crispy edges.

Serve this with a side of a green leafy salad or warm garlic bread, potato salad even goes great with it.

Slice and Enjoy!

Note: If you don’t have a springform pan you can use a casserole dish or a very deep pie dish.

Storage

Once cooled to room temperature, store any leftovers in a airtight container for up to 5 days in the fridge. You can also cover the pan it was cooked in, tightly with plastic wrap.

Make Ahead and Freezing Instructions

Make Ahead

If you want to make this a few hours ahead of time, you can mix everything together, just don’t bake it until your ready to serve it. If your looking to make this a day in advance, mix everything together in your large bowl except the marinara sauce. When your ready to bake it, add the sauce to the rest of the ingredients in the bowl and mix together then put in your springform pan to bake. Letting it sit, with the sauce, in the dish for a day would allow the juice from the sauce to pool at the bottom of the pan and make for some soggy spaghetti.

Freezing

Cook the spaghetti noodles until just al dente then assemble the pie as usual. Cover with a layer of parchment paper on top, then aluminum foil. Freeze for up to 3 months. Allow to thaw in the fridge then bake as usual. 

Products Mentioned

Cast Iron Skillet

Springform Pan

Other Recipes You May Like

Easy Classic American Potato Salad Recipe

The Best Chicken Divan Casserole Recipe

PRINTABLE RECIPE CARD

Show your support and appreciation. If you made this recipe and loved it, give it a 5 star review and leave a comment. Follow me on Instagram @naturalliving.homestead then tag me in a photo of your amazing creation! Thank you!

Baked Spaghetti Pie Recipe

Yield: 8-10

Prep Time: 45 minutes

Cook Time: 30 minutes

Total Time: 1 hour 15 minutes

This Baked Spaghetti Pie Recipe is an easy meal you can quickly put together on those busy week nights. This baked dish is cheesy and packed with flavor that the whole family will love.

Print

Ingredients

• 1 pound spaghetti
• 1 pound cooked ground beef
• 1/2 cup cooked onions
• 3 eggs
• 2 cups marinara sauce
• 1/2 cup ricotta
• 1/2 cup parmesan
• 1 tsp salt
• 2 tbs parsley
• 1 cup mozzarella
• 2 tbs parmesan

Instructions

1. Preheat the oven to 350 F
2. First, cook spaghetti noodles according to the package directions. 
3. While the pasta is cooking, dice up an onion and melt some butter in a large skillet and cook your onions.
4. Once the onions start to turn brown around the edges, set aside in a small dish. 
5. Now add in the ground beef  to the cast iron skillet and cook on medium heat and cook until browned.
6. When your pasta has finished cooking, it should be al dente. Drain the water and add the noodles to a large bowl.
7. Add the cooked ground beef, cooked onions, ricotta cheese, marinara sauce, parmesan cheese, salt, parsley and eggs into the bowl with the spaghetti and give it all a good mix until thoroughly combined.
8. Pour it into your springform pan then top it with your shredded mozzarella cheese and parmesan cheese.
9. Put in the oven and bake for about 30 minutes or until the cheese on top is a nice golden brown and has crispy edges.
10. Serve this with a side of a green leafy salad or warm garlic bread, potato salad even goes great with it.

Slice and Enjoy!

Notes

If you don't have a springform pan you can use a casserole dish or a very deep pie dish.

Storage

Once cooled to room temperature, store any leftovers in a airtight container for up to 5 days in the fridge. You can also cover the pan it was cooked in, tightly with plastic wrap.

Make Ahead

If you want to make this a few hours ahead of time, you can mix everything together, just don't bake it until your ready to serve it.

If your looking to make this a day in advance, mix everything together in your large bowl except the marinara sauce. When your ready to bake it, add the sauce to the rest of the ingredients in the bowl and mix together then put in your springform pan to bake. Letting it sit, with the sauce, in the dish for a day would allow the juice from the sauce to pool at the bottom of the pan and make for some soggy spaghetti.

Freezing

Cook the spaghetti noodles until just al dente then assemble the pie as usual. Cover with a layer of parchment paper on top, then aluminum foil. Freeze for up to 3 months. Allow to thaw in the fridge then bake as usual. 

Nutrition Information:

Amount Per Serving: Calories: 57.41Total Fat: 11.24gSaturated Fat: 4.663gTrans Fat: 0.218gUnsaturated Fat: 1.009gCholesterol: 123mgSodium: 550mgCarbohydrates: 49.91gFiber: 3.1gSugar: 4.41gProtein: 34.12g

Nutrition information isn't always accurate, especially calories.

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The post Baked Spaghetti Pie Recipe an Easy Meal Idea appeared first on Natural Living Homestead.

When it comes to BBQ’s having a side of creamy potato salad along side a grilled hamburger or steak makes for a perfect meal. This American Potato Salad Recipe and is so simple to make and it travels so well. Be it to a friend or family’s BBQ, a picnic or even a weekend at the camp, it should be in your cooler, ready to go and enjoy when you get there. 

Potato Choices

Russet potatoes tend to be the choice of potato for this potato salad. They are starchy potatoes and they tend to be a bit more flaky and crumbly that will enhance the creamy texture. 

Yukon Golds and Red potatoes are waxy potatoes, they tend to be more heartier and dense. They do have a higher sugar content so they will hold their shape better but they won’t be as creamy.

In this recipe I used Yukon gold potatoes.

Classic American Potato Salad Mix-ins

Traditionally potato salad is made with potatoes, hard boiled eggs, mayonnaise, Dijon mustard or yellow mustard and maybe some sweet relish with some onions and/or celery. I tend to opt for a more simplified version but will add in some extras if i want a little more pizazz in my potato salad. I also tend to opt for a homemade mayonnaise instead of the store bought Miracle Whip or Hellman’s mayonnaise.

Optional Mix-ins for your Classic Potato Salad Recipe

If you want to make this recipe more colorful, feel free to add any number of ingredients that can give it some color and some extra texture.

• Red onion and crunchy celery are good for crunchy and colorful aspects to a potato salad.
• Red bell peppers are great for color and some crunch.
• Chives or green onions are also a great option. They give a bit of an onion flavor without the crunch and give a nice green color sprinkled throughout the salad. 
• Celery seed, small but mighty. These little seeds might not seem like much but can add that extra boost of flavor to your dish.
• Dill or sweet pickle relish are also a good option for a more tangy or sweet flavor. Even a little bit of the pickle juice can add the flavor without the crunch. Just be carful not to add too much of the juice, too much can make for a soggy dressing or potato.
• Diced sweet pickles or dill pickles if you like a bigger chunk of pickle.
• Some like to add sour cream in addition to the mayonnaise.
• If your a fan of the Hawaiian style food, you can add some chopped ham, pineapple and maybe some diced fuji apples.

Easy Make Ahead American Potato Salad Recipe

Planning ahead for your backyard barbecues or other get-together, you can make this up to 2 days ahead of time, just keep it in an airtight container in your refrigerator. 

What to Serve with Potato Salad

• Baked Beans
• Hamburgers 
• Grilled Steak
• Meatloaf
• Coleslaw

​The possibilities are endless.

​How to make American Potato Salad Recipe

Peel your potatoes if you don’t want the skins on. I usually leave them on. Half or quarter the potatoes depending on the size of the potato. I usually do around a 4×4″ size so they cook a bit faster.

Place potatoes to a medium or large pot and just cover and bring the water to a boil on high heat until it starts to bubble. Then bring the heat down to medium low, adjust as necessary and allow to lightly boil for about 15 minutes. 

After the 15 minutes, check the potatoes with a fork or knife to see how soft they are. You want them to be “fork tender”, so easily pierced with a fork but the potato does not fall apart. You don’t want to boil for too long, the potatoes will fall apart and turn to mush when your mix your salad together.

Once the potatoes are cooked as described, completely drain of water and set aside to cool. If you able to let them cool in the fridge in a bowl, this can speed up the process a bit for mixing it with the mayonnaise later.

Cook your eggs either stove top or in the instant pot. In the instant pot, just put your trivet on the bottom of the insert, put your eggs on top, add a cup of water and set to pressure-cook for 5 minutes. Let pressure naturally release for 5 minutes after. Be sure to take out right after that and add to a ice or cold water bath to quickly cool them down for easiest peeling.

If you want to cook them on the stovetop I have a post HERE on how to quickly steam your eggs.

Once your potatoes and hard-boiled eggs are cooled down and no longer warm, peel the eggs and cut the eggs and potatoes into about 1.5 inch to 2 inch pieces. Add them to a large bowl.

Add in your mayo and any other mix-ins of your choosing and give it a good mix.

Garnish on top of the potato salad with some scallions or chives.

Serve right away or cover and set in the fridge to chill until ready to serve. 

Note: You want your potatoes to be room temperature or cold when you start to assemble the salad. Warm potatoes will melt or cook your mayonnaise and you won’t have a good texture and coating on your ingredients.

Storage

Store in an airtight container in the fridge for up to 5 days.

Other Recipes You May Like

The Best New England Maine Baked Beans Recipe

How to Cook Easy Peel Steamed Hard Boiled Eggs

Easy Gluten Free Stuffed Mushrooms Recipe

PRINTABLE RECIPE CARD

Show your support and appreciation. If you made this recipe and loved it, give it a 5 star review and leave a comment. Follow me on Instagram @naturalliving.homestead then tag me in a photo of your amazing creation! Thank you!

American Potato Salad Recipe

Yield: 8 - 10

Classic American Potato Salad is the perfect side dish for your BBQ or potluck dinners this upcoming summer. Made with hard boiled eggs and homemade mayonnaise, this American Potato Salad Recipe is creamy and definitely comforting.

Print

Ingredients

• 3 pounds potato of choice chopped into small chunks
• 6 hard boiled eggs diced
• 1.5 cups mayonnaise
• Any optional mix-ins

Instructions

1. Peel your potatoes if you don't want the skins on. I usually leave them on. Half or quarter the potatoes depending on the size of the potato. I usually do around a 4x4" size so they cook a bit faster.
2. Place potatoes to a medium or large pot and just cover and bring the water to a boil on high heat until it starts to bubble. Then bring the heat down to medium low, adjust as necessary and allow to lightly boil for about 15 minutes. 
3. After the 15 minutes, check the potatoes with a fork or knife to see how soft they are. You want them to be "fork tender", so easily pierced with a fork but the potato does not fall apart. You don't want to boil for too long, the potatoes will fall apart and turn to mush when your mix your salad together.
4. Once the potatoes are cooked as described, completely drain of water and set aside to cool. If you able to let them cool in the fridge in a bowl, this can speed up the process a bit for mixing it with the mayonnaise later.
5. Cook your eggs either stove top or in the instant pot. In the instant pot, just put your trivet on the bottom of the insert, put your eggs on top, add a cup of water and set to pressure-cook for 5 minutes. Let pressure naturally release for 5 minutes after. Be sure to take out right after that and add to a ice or cold water bath to quickly cool them down for easiest peeling.
6. If you want to cook them on the stovetop I have a post HERE on how to quickly steam your eggs.
7. Once your potatoes and hard-boiled eggs are cooled down and no longer warm, peel the eggs and cut the eggs and potatoes into about 1.5 inch to 2 inch pieces. Add them to a large bowl.
8. Add in your mayo and any other mix-ins of your choosing and give it a good mix.
9. Garnish on top of the potato salad with some scallions or chives.
10. Serve right away or cover and set in the fridge to chill until ready to serve. 

Notes

You want your potatoes to be room temperature or cold when you start to assemble the salad. Warm potatoes will melt or cook your mayonnaise and you won't have a good texture and coating on your ingredients.

Storage

Store in an airtight container in the fridge for up to 5 days.

Nutrition Information:

Amount Per Serving: Calories: 60.91Total Fat: 35.01gSaturated Fat: 6.097gTrans Fat: 0.077gUnsaturated Fat: 19.038gCholesterol: 157mgSodium: 319mgCarbohydrates: 30.37gFiber: 3.7gSugar: 1.98gProtein: 8.55g

Nutrition information isn't always accurate, especially calories.

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The post Easy Classic American Potato Salad Recipe appeared first on Natural Living Homestead.

This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.

Another staple in our household are old fashioned baked beans. These go great with many New England favorites like brown bread and hot dogs. In our family we love to add hot dogs to the pot at the end of the cooking time. Lets not forget some sweet and tangy, homemade coleslaw and a side of dinner rolls or crusty bread. Yummmm, sounds delicious! 

History of Baked Beans

Canned baked beans were first introduced around 1880 by an American man named, Henry Heinz. Who is the owner of the Heinz food company. Heinz then brought them to the UK and they became an extremely popular British favorite. Now the British are known to be the worlds biggest baked beans fans. This became a favorite in many places because they were a great pre-cooked meal at the end of a long day in the factory. They were prepared typically on a Saturday and then baked overnight and we’re ready the following day for lunch. Even today, these make the best leftovers, just reheat on the stove or in the oven and your only minutes from a hot meal.

The Old Fashioned Way of Baking Beans

Bean-hole beans are an old way of making baked beans. This was done by making a stone lined pit in the ground where a fire was made until a good bed of coals formed. Then the Maine baked bean recipe is put in a cast iron pot and covered with it’s lid. They then place this cast iron pot in the pit on top of the hot coals and then covered with soil. Then allowed to cook, usually overnight, making the nice thick stew we all love. 

Nowadays we have ovens that maintain their heat well and can be made in less time, no digging required. Though there are still many places that do this old fashion method. Unless they have stopped doing this in the recent years, the Common Ground Fair in Unity, Maine used to do this method in the Folk Arts Area of the festival. Read more about this here.

Ingredients for Maine Baked Beans Recipe

• Dry Navy Beans – this is the kind of bean I feel cook the best considering time.
• Onions 
• Salt Pork
• Mustard
• Molasses 
• Brown Sugar
• Apple Cider Vinegar – for soaking beans

Substitute Ingredients for Maine Baked Beans

• Dry Navy beans are typically used because of their size. Being a smaller white bean, they don’t take as long to bake. Alternatively, you can use Great Northern beans and Cannellini beans. With them being larger, they will take longer to cook even if you par-boil them. If you find you don’t have any of these beans on hand some other types of beans that could still be used are, soldier beans, yellow eye beans, Jacob’s cattle or pinto beans. Kidney beans and black beans have even been used in baked bean recipes. With a larger bean size, be sure to adjust your cooking time accordingly.
• Canned beans could also be used, just remember they are already cooked, so your recipe won’t need to be cooked as long in the oven. 
• Brown sugar is typically used but some will use maple syrup instead.
• Salt pork is the best for the fat and flavor but if you can not find any you can use bacon. Just remember that bacon will give you a smoky undertone in your baked beans. Pancetta could also be used since it is from pork belly and it has not been smoked.

How to Make Maine Baked Beans Recipe

The night before you want to have the beans, rinse your beans and make sure there are no small pebbles. Place in a pot that is at least double the amount of beans you have. Add filtered fresh water to the pot with a couple tablespoons of apple cider vinegar and allow to soak overnight or at least 8-12 hours. 

The Next Morning

Preheat your oven to 350 F

Drain the water from the pot of beans. Add filtered fresh water to at least one inch above the beans and bring to a boil. As the bean boil, skim off any scum or foam that forms on top of the water. Allow the beans to boil until the skins begin to peel away from the bean when you blow on them. Drain the water and add the beans to your bean pot or large Dutch oven. 

Note: Don’t skip boiling the beans first. Parboiled beans makes sure the beans are nicely tender and flavorful when your done baking them.

Add your chopped onions, mustard, salt pork, molasses and brown sugar to the bean pot on top of the beans. Top with filtered fresh water. Add enough water until the beans are completely submerged with about an inch above the ingredients. Give a good stir and cover with a lid.

Add the covered pot to the preheated oven and bake for at least 6 hours. Keep an eye on it and add more water if the level begins to drop below the top of the food. You may want to add a catch pan under your pot to catch anything that may spill over while cooking.

Once the 6 hours have passed, take bean pot out and taste test one of the beans to make sure they are soft.

When the beans are done cooking or just about done, now is when you can add your hot dogs to the pot so they can warm up in time for when your ready to serve. 

Storage

Homemade baked beans can last in the fridge for 3 – 5 days if stored in an airtight container. 

To freeze: Allow the baked beans to cool to room temperature and portion out into appropriate portion sizes. Place in the freezer for up to 6 months. 

I like to use Souper Cubes when it I freeze things like this or a liquid item. They come in various sizes from 1/2 cup up to 2 cups. Once frozen, I pop them out of the molds and put them in freezer bags and label.

What to serve with Maine Baked Beans Recipe

• Brown Bread
• Hot Dogs
• Cole Slaw
• Potato Salad
• Macaroni Salad
• Dinner Rolls
• Hamburgers

Besides adding hot dogs like mentioned in the recipe, you can serve it with some dinner rolls or a slice of buttered bread, brown bread is also popular with baked beans. 

The best baked beans are not always served as the main course. At BBQ’s they are typically a side with so many other dishes like hamburgers and French fries. 

Potato salad is also a great side dish along with coleslaw.

Many people even like to put baked beans in between a couple slices of bread and make a sandwich out of it. Surprisingly, I have not tried this but it certainly sounds delicious.

Products Mentioned

• Berkey
• Souper Cubes
• Bean Pot – Here is a similar one (I got mine from my mother years ago)
• Apple Cider Vinegar

Other Recipes You May Like

Easy Gluten Free Stuffed Mushrooms Recipe

Slow Cooker Ham and Pea Soup with Bacon Recipe

Easy Gluten Free Chicken Salad Recipe – Dairy Free

PRINTABLE RECIPE CARD

Show your support and appreciation. If you made this recipe and loved it, give it a 5 star review and leave a comment. Follow me on Instagram @naturalliving.homestead then tag me in a photo of your amazing creation! Thank you!

Maine Baked Beans Recipe

Yield: 5-6

Prep Time: 5 minutes

Cook Time: 7 hours

Additional Time: 10 hours

Total Time: 17 hours 5 minutes

This Maine Baked Beans recipe is another staple in a lot of New England Households. This is a slow baked, sweet and savory, bean dinner. Using Molasses and Brown Sugar giving it that rich dark color we are all familiar with. 

Print

Ingredients

• 1 pound - dry Navy Beans
• 1 Onion - chopped
• 1/2 cup - Molasses
• 1/2 cup - Brown Sugar
• 2 Teaspoons - Mustard
• 12 ounces - Salt Pork
• 2 Teaspoons - Apple Cider Vinegar (for soaking beans)

Instructions

1. The night before you want to have the beans, rinse your beans and make sure there are no small pebbles. Place in a pot that is at least double the amount of beans you have. Add filtered fresh water to the pot with a couple tablespoons of apple cider vinegar and allow to soak overnight or at least 8-12 hours. 
2. The Next Morning - Preheat your oven to 350 F
3. Drain the water from the pot of beans. Add filtered fresh water to at least one inch above the beans and bring to a boil. As the bean boil, skim off any scum or foam that forms on top of the water. Allow the beans to boil until the skins begin to peel away from the bean when you blow on them. Drain the water and add the beans to your bean pot or large Dutch oven. 
4. Add your chopped onions, mustard, salt pork, molasses and brown sugar to the bean pot on top of the beans. Top with filtered fresh water. Add enough water until the beans are completely submerged with about an inch above the ingredients. Give a good stir and cover with a lid.
5. Add the covered pot to the preheated oven and bake for at least 6 hours. Keep an eye on it and add more water if the level begins to drop below the top of the food. You may want to add a catch pan under your pot to catch anything that may spill over while cooking.
6. Once the 6 hours have passed, take bean pot out and taste test one of the beans to make sure they are soft.
7. When the beans are done cooking or just about done, now is when you can add your hot dogs to the pot so they can warm up in time for when your ready to serve. 

Notes

Don't skip boiling the beans first. Parboiled beans makes sure the beans are nicely tender and flavorful when your done baking them.

Storage

Homemade baked beans can last in the fridge for 3 - 5 days if stored in an airtight container. 

To freeze: Allow the baked beans to cool to room temperature and portion out into appropriate portion sizes. Place in the freezer for up to 6 months. 

I like to use Souper Cubes when it I freeze things like this or a liquid item. They come in various sizes from 1/2 cup up to 2 cups. Once frozen, I pop them out of the molds and put them in freezer bags and label.

Nutrition Information:

Serving Size: 200 grams
Amount Per Serving: Calories: 108.73Total Fat: 46.88gSaturated Fat: 16.803gUnsaturated Fat: 6.02gCholesterol: 49mgSodium: 1560mgCarbohydrates: 86.72gFiber: 11.9gSugar: 42.5gProtein: 20.03g

Nutrition information isn't always accurate, especially calories.

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The post The Best New England Maine Baked Beans Recipe appeared first on Natural Living Homestead.

Be it a family gathering or a holiday work party, there are usually stuffed mushrooms. They are one of the first appetizers to get wiped clean long before the main course is ready. I find that were almost fighting for the last one and I then think that I should have made more. I often find with this stuffed mushroom recipe, that once they are out of the oven, no one cares enough to wait for them to cool down before stealing a few from the pan. We just want to grab a bunch before someone else beats us to it. They just make the perfect appetizer that you’ll wish you had doubled the recipe.

This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.

Tools for making gluten free stuffed mushrooms

Baking sheet or pan

Small mixing bowl or measuring cup

Cutting board and knife

Measuring spoons

Ingredients to Make this easy gluten free stuffed mushrooms recipe

Mushrooms – you can use white button mushrooms or baby bellas. Baby bellas are also known as cremini mushrooms.

Cream cheese – full fat

Bacon – cooked and crumbled

Garlic Powder 

Onion Powder

Salt and Pepper

Add-Ins for gluten free stuffed mushrooms recipe

Bread Crumbs – If you want more of a crunchy texture you could sprinkle or gently dip the top of the cream cheese filled mushroom in some gluten-free breadcrumbs.

Pine Nuts – You could even mix into the cream cheese or sprinkle on top.

Worcestershire sauce – gives it an extra kick in flavor

Red pepper flakes – this can give it a spicy kick 

Mozzarella cheese or parmesan cheese – shredded

Fresh Herbs – Chop up some chives and sprinkle on top after baking

How to make Gluten Free Stuffed Mushrooms Recipe

Prep the Ingredients

Preheat the oven to 350 F

Cook your bacon, either on the stove top or in the preheated oven. You want the bacon to be nicely crispy. Once the bacon is cooled, crumble it into small pieces and set aside in a bowl. 

Next, you will want clean mushrooms. You can brush off any debris with a clean damp cloth or damp paper towel. I find it easier to wash mushrooms under some water. Make sure they are not covered in water when you put them on the tray. You can dry them off with a clean cloth or paper towels. You don’t want any added water in or around your mushrooms.

Next pull out the stem from the caps and set the stems aside, you will need them later.

Place mushroom caps on a baking dish or tray. If you want to line your tray with parchment paper first to make for easier clean up or spray the sheet pan with a cooking spray.

Now with the mushroom stems you saved earlier, chop them up finely and add them to the sauce pan for the next step.

Make the Filling

In a small sauce pan on low heat, add the cream cheese, mushroom stems, garlic powder and onion powder and stir until softened enough to be spreadable – don’t let it melt too much, you don’t want liquid. 

Note: If your cream cheese is already at room temperature and very soft, you can skip the above step and add the ingredients mentioned in a small bowl and mix well.

Add your salt and pepper, about 1/4 teaspoon salt and pepper. Don’t add too much salt, too much can draw out more moisture from the mushroom and make them soggy.

With a small spoon, generously fill the mushroom caps with the filling you just made.

Sprinkle the bacon or dip the mushroom tops into the crumbled bacon.

Now is the time to add any additional toppings you may want to add to the stuffed mushroom caps.

Place the stuffed mushroom caps in the oven and bake for about 25 minutes or until nicely golden brown on top.

Serve hot.

Tips for making Stuffed Mushrooms

This stuffed mushroom recipe can be made ahead of time if you know you will be having a gathering the following day. Prepare them as usual and place them on your baking tray then cover them with plastic wrap and store in your fridge until your ready to bake. Then you can just pop them into a preheated oven and serve hot. They make the best finger food or even a side dish.

If you don’t want to save them as an appetizer for special occasions, you can pair these stuffed mushrooms with your dinner of roast and potatoes or a nice onion soup bread bowl.

​How to Store Gluten Free Stuffed Mushrooms

If you actually have any left over, you can store cooked stuffed mushrooms in an airtight container for 3-5 days.

Dairy Free Option for Gluten Free Stuffed Mushrooms

If you want to make this dairy free you can use some vegan cream cheese and sprinkle some nutritional yeast for a little more of a cheese garnish on top – a little goes a long way.

Other Recipes You May Like

Instant Pot Applesauce – No Peeling

How to Cook Easy Peel Steamed Hard Boiled Eggs

Show your support and appreciation. If you made this recipe and loved it, give it a 5 star review and leave a comment. Follow me on Instagram @naturalliving.homestead then tag me in a photo of your amazing creation! Thank you!

PRINTABLE RECIPE CARD

Easy Gluten Free Stuffed Mushrooms Recipe

Yield: 40

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

Here is an easy gluten free stuffed mushrooms recipe that is a great appetizer for any gathering. With a cream cheese filling in the mushroom caps, topped with crunchy bacon makes for a delicious and satisfying appetizer, you may want to skip the main course.

Print

Ingredients

• 24 oz package - White Button Mushrooms
• 8 oz package - Cream Cheese (softened)
• 6 - 8 slices - Bacon (cooked and crumbled)
• 1/4 teaspoon - Garlic Powder
• 1/4 teaspoon - Onion Powder
• Salt and pepper to taste

Instructions

Prep the Ingredients

• Preheat the oven to 350 F
• Cook your bacon, either on the stove top or in the preheated oven. You want the bacon to be nicely crispy. Once the bacon is cooled, crumble it into small pieces and set aside in a bowl. 
• Next, you will want clean mushrooms. You can brush off any debris with a clean damp cloth or damp paper towel. I find it easier to wash mushrooms under some water. Make sure they are not covered in water when you put them on the tray. You can dry them off with a clean cloth or paper towels. You don't want any added water in or around your mushrooms.
• Next pull out the stem from the caps and set the stems aside, you will need them later.
• Place mushroom caps on a baking dish or tray. If you want to line your tray with parchment paper first to make for easier clean up or spray the sheet pan with a cooking spray.
• Now with the mushroom stems you saved earlier, chop them up finely and add them to the sauce pan for the next step.

Make the Filling

• In a small sauce pan on low heat, add the cream cheese, mushroom stems, garlic powder and onion powder and stir until softened enough to be spreadable - don't let it melt too much, you don't want liquid. 
• Note: If your cream cheese is already at room temperature and very soft, you can skip the above step and add the ingredients mentioned in a small bowl and mix well.
• Add your salt and pepper, about 1/4 teaspoon salt and pepper. Don't add too much salt, too much can draw out more moisture from the mushroom and make them soggy.
• With a small spoon, generously fill the mushroom caps with the filling you just made.
• Sprinkle the bacon or dip the mushroom tops into the crumbled bacon.
• Now is the time to add any additional toppings you may want to add to the stuffed mushroom caps.
• Place the stuffed mushroom caps in the oven and bake for about 20 minutes or until nicely golden brown on top.
• Serve hot.

Notes

Storage

If you actually have any left over, you can store cooked stuffed mushrooms in an airtight container for 3-5 days.

Tips for making Stuffed Mushrooms

• This stuffed mushroom recipe can be made ahead of time if you know you will be having a gathering the following day. Prepare them as usual and place them on your baking tray then cover them with plastic wrap and store in your fridge until your ready to bake. Then you can just pop them into a preheated oven and serve hot. They make the best finger food or even a side dish.

• If you don't want to save them as an appetizer for special occasions, you can pair these stuffed mushrooms with your dinner of roast and potatoes or a nice onion soup bread bowl.

Nutrition Information:

Amount Per Serving: Calories: 34.73Total Fat: 23.26gSaturated Fat: 6.883gUnsaturated Fat: 0.6gCholesterol: 34mgSodium: 407mgCarbohydrates: 7.81gFiber: 2.5gSugar: 4.24gProtein: 8.99g

Nutrition information isn't always accurate, especially calories.

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The post Easy Gluten Free Stuffed Mushrooms Recipe appeared first on Natural Living Homestead.

My mom made this casserole dish a regular recipe in our house when I was growing up. Over the years I’ve changed a few things to make it my own but it still has all the delicious flavors that I remember. This is an easy recipe if you have little chefs in your house that would love to help add the ingredients to make this easy chicken divan recipe. Kids are sure to love this cheesy chicken and rice casserole for dinner time.

What is Chicken Divan Casserole?

Chicken divan is a classic chicken casserole that consists of chicken, broccoli and a cheesy cream sauce. This creamy casserole is usually paired with white rice or buttery mashed potatoes. It is thought that the name Divan originated from the Divan Parisien Restaurant in New York City where the dish was created in the early 20th-century.

Recipe Substitutions Ideas

• Don’t have any chicken on hand? Turkey and rabbit meat work perfectly as well.
• You could leave out the rice from the main baking dish and leave it on the side or make a bed of it on your plate and put the casserole right on top when your ready to serve. This is the most common way to serve this casserole. I just find I tend to forget the rice if I leave it separate, so I keep it all together to keep it simple and all in one dish.
• You could also completely omit the rice and use cauliflower rice or boil some potatoes and make a bed of buttery mashed potatoes on your plate and put the casserole on top.
• Sour cream can be used in place of mayonnaise. You can also use your favorite mayo of choice if you don’t want to make your own but honestly, it’s very quick and simple to make your own if you have an immersion blender.
• Switch out the cheddar cheese and use a gruyere cheese for a more complex flavor with a creamy and nutty flavor or try sprinkling parmesan cheese as well
• Some recipes have you add crumbled ritz crackers or panko bread crumbs, I prefer the creamy texture without the crunch of the crackers or bread crumbs.

Ingredients for Chicken Divan Casserole

• Chicken – Chicken breasts or a whole rotisserie chicken can be used. Also any lean white meat can work, like turkey or rabbit.
• Broccoli – fresh or frozen works. If you use frozen, make sure that it’s chopped broccoli. I find the broccoli cuts and broccoli florets are too large. If you use fresh broccoli you may want to chop it and steam it for a few minutes. You want it to be slightly tender and then it will cook the rest of the way in the oven. Just make sure you drain all the water out after you steam it so your casserole isn’t too watery.
• Rice – White rice or brown rice work just fine.
• Cream of Mushroom soup – If I have fresh or frozen mushrooms on hand I like to make my own. I will also use an Organic cream of mushroom soup to avoid the some of the unwanted added ingredients. Canned soups are a great time saver but I often find myself out of cream of mushroom soup. That’s why I’ve started making my own because I may have some sliced mushrooms in my freezer. 
• Mayonnaise – I make homemade mayo with just Avocado oil, an egg, lemon juice, mustard and salt. 
• Milk – I use raw cows milk but use your milk of choice. I’m not sure how plant based “milk” would work but you could give it a try.
• Cheese – I use sharp cheddar cheese, I feel it has the best flavor with chicken.

How to Make Chicken Divan Casserole

Preheat your oven to 350 F degrees

Cook one cup of dry rice.

Once your chicken is cooked and cooled unless your using leftover cooked chicken. Shred the meat or cut it into bite size pieces. Evenly spread out the meat in the bottom of a 10 x 10 casserole pan. 

Next add the broccoli cuts evenly on top of the chicken.

Add the rice on top of this evenly (unless leaving out to add to dish later).

Make the cream sauce: In a medium bowl, add cream of mushroom soup, mayonnaise, and milk. Mix together well until there are no large lumps.

Spread evenly over the rice allow it to mix into the rice and soak into the casserole. 

Shred the cheese and spread the shredded cheddar cheese evenly over the casserole.

Bake in the oven for about 45 minutes or until the cheese on top is a nice golden brown.

You may want to allow it to cool for 10 minutes and then serve.

You can pair this recipe with some buttered crusty bread on the side or just leave it as it is. You can also make some quick garlic bread. Spread butter on some sliced bread and sprinkle some garlic powder. Toast it in the oven for a few minutes until crispy.

Storage

If you happen to have any leftover chicken divan, let it cool to room temperature and you can tightly cover the pan in plastic wrap or keep the leftovers in an airtight container. Store in the fridge for 3 – 5 days.

To reheat – you can reheat it in the microwave or in the oven at 350 F for 15 – 30 minutes or until bubbly. When you reheat it you may want to add a little bit of milk and/or butter to keep it from drying out and keeping it nice and creamy. 

Other Recipes You May Like

Easy Gluten-Free Chicken Salad Recipe – Dairy-Free

Chinese Pie Recipe – How to Make Pâté Chinois

PRINTABLE RECIPE CARD

Show your support and appreciation. If you made this recipe and loved it, give it a 5 star review and leave a comment. Follow me on Instagram @naturalliving.homestead then tag me in a photo of your amazing creation! Thank you!

Chicken Divan

Yield: 6 - 8

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

This Chicken Divan Casserole is one of the top picks for comfort food. It is a classic recipe that is rich and creamy and will certainly be a family favorite. With fresh chicken breasts, broccoli covered in a creamy sauce and cheese, it's sure to please the whole family. 

Print

Ingredients

• 5 cups - Chicken
• 3 cups - Chopped broccoli
• 4 cups - Cooked Rice
• 1 cup - Cream of Mushroom soup
• 1 cup - Mayonnaise
• 1/2 cup - Milk
• 8 oz - Shredded cheddar cheese

Instructions

1. Preheat your oven to 350 F degrees
2. Cook 1 cup of dry rice.
3. Once your chicken is cooked and cooled unless your using leftover cooked chicken. Shred the meat or cut it into bite size pieces. Evenly spread out the meat in the bottom of a 10 x 10 casserole pan. 
4. Next add the broccoli cuts evenly on top of the chicken.
5. Add the rice on top of this evenly (unless leaving out to add to dish later).
6. Make the cream sauce: In a medium bowl, add cream of mushroom soup, mayonnaise, and milk. Mix together well until there are no large lumps.
7. Spread evenly over the rice allow it to mix into the rice and soak into the casserole. 
8. Shred the cheese and spread the shredded cheddar cheese evenly over the casserole.
9. Bake in the oven for about 45 minutes or until the cheese on top is a nice golden brown.
10. You may want to allow it to cool for 10 minutes and then serve.

You can pair this recipe with some buttered crusty bread on the side or just leave it as it is. You can also make some quick garlic bread. Spread butter on some sliced bread and sprinkle some garlic powder. Toast it in the oven for a few minutes until crispy.

Notes

Storage

• If you happen to have any leftover chicken divan, let it cool to room temperature and you can tightly cover the pan in plastic wrap or keep the leftovers in an airtight container. Store in the fridge for 3 - 5 days.

• To reheat - you can reheat it in the microwave or in the oven at 350 F for 15 - 30 minutes or until bubbly. When you reheat it you may want to add a little bit of milk and/or butter to keep it from drying out and keeping it nice and creamy.

Nutrition Information:

Amount Per Serving: Calories: 76.59Total Fat: 33.56gSaturated Fat: 10.35gTrans Fat: 0.412gUnsaturated Fat: 9.057gCholesterol: 107mgSodium: 724mgCarbohydrates: 33.55gFiber: 2.6gSugar: 2.02gProtein: 37.25g

Nutrition information isn't always accurate, especially calories.

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The post The Best Chicken Divan Casserole Recipe appeared first on Natural Living Homestead.

Is Chicken Salad Gluten and Fairy Free?

There are a lot of chicken salad recipes out there but not all of them tend to be gluten-free. Even if you go to the store and read the ingredient list, it may contain some form of gluten. This recipe does not have any gluten in it and just uses simple homemade ingredients. Some recipes do add vinegar but be sure it doesn’t say “malt vinegar”, this does contain gluten. Other recipes even add bread crumbs for added texture. So if your heading to a restaurant, grocery store or friends house, just ask what they add to it. I’d be cautious about store-bought rotisserie chicken as well, it’s hard to know the full ingredient list on those.

The same thing goes for dairy, occasionally you’ll find things like buttermilk, greek yogurt or sour cream as an added ingredient. Don’t forget, some people cook their chicken with butter, so be cautious about that as well. 

Quick and Easy Meal Idea

In the spring when your busy with all the projects to be done outside, coming back inside to cook a meal isn’t always convenient. That’s one reason why we love chicken salad. With some leftover chicken and some veggies I can quickly make up a batch of this delicious chicken salad recipe and have lunch on the table or take it to go. You can make your classic sandwich or a lettuce wrap if you don’t have any gluten free bread on hand. It’s a great recipe to have one hand year round even for my husband when a microwave is not an option at work.

Tips for Making Gluten-Free Chicken Salad Recipe

• ​If you want to add avocado to this recipe, add it at the end so it doesn’t get all mushed.
• Chicken salad is very flexible, try different variations of fresh vegetables to mix in. There are so many different ways to make chicken salad, from juicy grapes and red onions to add some bright flavors for an ultimate chicken salad recipe you and your family will love with all their favorite things. 
• Salt is such a personal thing I feel, so start off with the suggested amount in the recipe but I would then salt to taste. I find some people prefer a bit more salt and some less.

Ingredients and Substitutions for Gluten-Free Chicken Salad

• Chicken, or any type of white meat works. I prefer it shredded instead of chunks but you can cut it up as you like. I am actually using some left over rabbit meat this time since it tastes like chicken. Turkey can also be used instead. Chicken breasts, chicken thighs, light meat or dark meat can be used.
• Crisp Celery – I used 5 ribs, you can you less if you choose or use can use some pecans if you want a crunch still.
• Onion – I used a red onion but you can use yellow or other variety of onion like green onions. Walla Walla onions can add a bit of sweetness if you want that.
• Mayonnaise – Use your favorite brand you like. I like to make my own homemade mayonnaise, just a few ingredients of oil, lemon juice, salt, Dijon mustard and an egg and takes just a few minutes to whip up.
• Sea Salt – I prefer to use Redmond Real Salt. I prefer the taste of this than other salts like Celtic Sea salt

Optional Mix-Ins for Gluten-Free Chicken Salad

• Black Pepper – I don’t find a need for that in this recipe but if you love the flavor with it, go for it.
• Dried Cranberries – These make for a nice tart flavor and a bit sweet since most are coated in sugar but still very tasty in chicken salad.
• Diced up Avocados mixed in at the end.
• Walnuts or pecans – if you want more crunch or a nutty flavor these are great choices. Some like to toast them to get even more flavor from them.
• Fresh fruit like Green grapes or Red Grapes – Another great way to add a nice sweet flavor.
• Fresh Herbs – Sprinkle some fresh herbs into this like fresh dill or some fresh parsley.

How to Make this Gluten-Free Chicken Salad Recipe

​Step 1: Chop up or shred your chicken and add it to a large bowl.

Step 2: Cut your celery right down the center lengthwise and then slice them thinly and add that to your bowl.

Step 3: Finely dice up your onion and add this to the bowl.

Step 4: Add your mix-ins now if you choose to add any. If you want avocado, add it last, after you’ve mixed in your mayonnaise.

Step 5: Add your favorite mayonnaise to the bowl.

Step 6: Toss in your salt and give it all a good stir. 

Step 7: Taste and add more salt if needed and pepper if you choose. 

Meal Ideas for Chicken Salad 

• I love to eat chicken salad as is from a bowl as a light dinner option.
• Chicken salad sandwiches are always a favorite. My husband loves chicken salad on my sourdough bread. If you have your favorite gluten-free bread on hand, you can make this a gluten free chicken salad sandwich.
• Lettuce Wraps or Lettuce Cups – Grab some romaine lettuce, butter lettuce or Boston bib lettuce, these are popular types. Cabbage or any leafy greens you like can also be used as a healthy lunch option.
• Kids love crackers so you could pair it with some chicken salad and have a quick lunch option.

How to Store Chicken Salad

Store any leftovers in an airtight container for 3 – 5 days in the fridge.

Other Recipes you May like

How to Cook Easy Peel Steamed Hard Boiled Eggs

Chinese Pie Recipe – How to make Pâté Chinois

PRINTABLE RECIPE CARD

Show your support and appreciation. If you made this recipe and loved it, give it a 5 star review and leave a comment. Follow me on Instagram @naturalliving.homestead then tag me in a photo of your amazing creation! Thank you!

Easy Gluten-Free Chicken Salad Recipe - Dairy-Free

Yield: 4

Prep Time: 15 minutes

Total Time: 15 minutes

This is a classic chicken salad with simple ingredients, and it's a refreshing recipe with a little bit of a crunch to give it some more flavor and texture. From crunchy celery, colorful red onion, fresh cooked tender chicken, homemade mayonnaise and your favorite mix-in's gives it so much flavor. It's perfect to start off the spring season with some fresh sandwiches or wraps.

Print

Ingredients

• Chicken - 2 cups Chopped or shredded
• Mayonnaise - 1 cup
• Red Onion - 1 cup finely diced
• Celery - 1 cup thinly sliced
• Salt - 1/4 - 1/2 tsp

Instructions

1. Chop up or shred your chicken and add it to a large bowl.
2. Cut your celery right down the center lengthwise and then slice them thinly and add that to your bowl.
3. Finely dice up your onion and add this to the bowl.
4. Add your mix-ins now if you choose to add any. If you want avocado, add it last, after you've mixed in your mayonnaise.
5. Add your favorite mayonnaise to the bowl.
6. Toss in your salt and give it all a good stir. 
7. Taste and add more salt if needed and pepper if you choose. 

Notes

Storage

Store any leftovers in an airtight container for 3 - 5 days in the fridge.

Substitutions

• Chicken, or any type of white meat works. I prefer it shredded instead of chunks but you can cut it up as you like. I am actually using some left over rabbit meat this time since it tastes like chicken. Turkey can also be used instead. Chicken breasts, chicken thighs, light meat or dark meat can be used.
• Crisp Celery - I used 5 ribs, you can you less if you choose or use can use some pecans if you want a crunch still.
• Onion - I used a red onion but you can use yellow or other variety of onion like green onions. Walla Walla onions can add a bit of sweetness if you want that.
• Mayonnaise - Use your favorite brand you like. I like to make my own homemade mayonnaise, just a few ingredients of oil, lemon juice, salt, Dijon mustard and an egg and takes just a few minutes to whip up.
• Sea Salt - I prefer to use Redmond Real Salt. I prefer the taste of this than other salts like Celtic Sea salt

Optional Mix-Ins for Gluten-Free Chicken Salad

• Black Pepper - I don't find a need for that in this recipe but if you love the flavor with it, go for it.
• Dried Cranberries - These make for a nice tart flavor and a bit sweet since most are coated in sugar but still very tasty in chicken salad.
• Diced up Avocados mixed in at the end.
• Walnuts or pecans - if you want more crunch or a nutty flavor these are great choices. Some like to toast them to get even more flavor from them.
• Fresh fruit like Green grapes or Red Grapes - Another great way to add a nice sweet flavor.
• Fresh Herbs - Sprinkle some fresh herbs into this like fresh dill or some fresh parsley.

Nutrition Information:

Amount Per Serving: Calories: 66.09Total Fat: 43.75gSaturated Fat: 7.171gTrans Fat: 0.103gUnsaturated Fat: 25.145gCholesterol: 83mgSodium: 568mgCarbohydrates: 4.8gFiber: 1.1gSugar: 2.35gProtein: 22.86g

Nutrition information isn't always accurate, especially calories.

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The post Easy Gluten-Free Chicken Salad Recipe – Dairy Free appeared first on Natural Living Homestead.

Why you Should Raise and Butcher Quail

Raising quail for meat is a great way for you to have fresh meat on hand whenever you need it. Quail are pretty quiet birds, and with their small size they are very easy to handle. This makes it possible for almost anyone to raise them when backyard chickens are not an option due to the amount of noise they make and the amount of space they need. One of the main reasons people raise their own quail is because these birds are easy to raise for meat when your community has rules about having farm animals. They are also great for egg production. Quail eggs are quite small, so I use about 3 quail eggs to equal one chicken egg.

Where to Keep Your Quail

As opposed to raising meat chickens, raising quail for meat has multiple pros. One of these reasons is they can be raised almost anywhere on your property. Many people keep them in a quail hutch in barns, garage or even a porch. 

Currently, we have ours in our unfinished basement in a repurposed hutch until the spring weather warms up enough that we can move them outside for fresh air and sunshine. 

What age do you Butcher Quail?

For Coturnix Quail, anytime after 7 weeks you can harvest them for meat. For Bobwhite Quail, between 15 – 20 weeks depending on their size. 

What is the Best Quail for Butchering?

Coturnix Quail is the best breed to raise for meat. They are also good for eggs. Coturnix Quail mature quickly and don’t require a lot of space and are great for beginners. By 7 weeks of age they can start laying eggs, mature females can lay up to 300 eggs a year. They can be processed anytime after 7 weeks of age when they have reached their full size.

The common breeds of quail to raise are the Coturnix Quail and the Bobwhite Quail. The Coturnix Quail tends to be the most popular breed because of how fast they mature. It is also much easier to sex them going by the colors of their feathers. The Bobwhite Quail is much harder to sex, because, as the name suggests, they are mostly white so there isn’t much to go off of. 

How to Butcher Quail

Prior to processing your quail, if you can plan it far enough ahead of time, it would be best to remove their food 12 – 24 hours prior to processing them. This helps clean out their body and also makes for cleaner processing. Then you won’t have to deal with feces getting on your meat or work surface. 

First step, you will want to gather your tools to butcher quail 

You will need some heavy duty processing shears and a sharp knife. We find the best tool to use are these processing shears. We find it easiest using our kitchen sink to process them in. We clean it out of any dishes and wash the sink clean. You may also want a cutting board if you plan to part the bird for cooking right away. If you are butchering quail for the first time, processing quail can be a daunting task. Just take your time to get things ready but with some patience, you can do this. The more you practice, it will get easier and eventually only take a couple of minutes to process.

Second step, kill and remove the head. 

Hold the bird with one hand by putting the palm of your hand over the back so your thumb goes down one side over a wing and your other fingers go over the other side of the bird holding that wing down. If your unable to get a good hold of the bird with one hand, you can hold the bird down against the side or bottom of the sink while still holding down the wings. 

Get your shears in your other hand and place the opening around the neck near the base of the head. With these shears, they have a oval cutout that makes for a good spot to place the neck in. Apply pressure to cut the neck to sever the spine. You may need to cut once or twice to cut through the feathers and skin. At this point the head should fall off, if not give a pull away from the body with the shears to remove it from any ligaments. Be sure to continue to hold the wings against it’s body, a nerve reaction may happen and it may start flapping their wings as they bleed out.

Third step, remove the wings and feet. 

Once the wings have ceased flapping, you can cut the wings off. Spread the wing out and feel for where the elbow is. Cut at the joint. This way you get the most feathers off and can try to cut between bones and not dull the shears too much.

Now find the knee joint and cut right at the joint just like you did for the wings.

Fourth step, remove the skin/feathers from the body.

Now feel for the chest of the bird and make a hole in the skin to expose the meat. You can either use the shears or a sharp knife to cut into the skin. In this photo he used his hands to tear a hole through the skin.

Once your hole has been made, peel back the skin and start to pull it off the body. It may be easier to put your fingers between the meat and the skin to help pull the tissue and membranes away from the meat. Expose the chest and abdomen then start to pull away from the legs. You will want to get under the skin around the wings and knees since it’s a little harder to pull the tissue away from the bones there. Keeping your fingers under the skin also helps to keep the meat clean and free of feathers.

Finish pulling the skin away from the back and then the neck.

Fifth step, eviscerating, removing the organs.

Find the loose muscle on the abdomen below the breast bone and with a sharp knife (don’t cut too deep, you don’t want to pierce the intestines), make a slit and then with two hands pull the cavity open. This may be easiest by pulling the breast bone and the tail area of the spine away from each other.

Now with one finger, reach in and hook your finger around the organs and gently pull out what you can. At this point you will probably get the intestines and the gizzard out. You will have to reach further in for the heart and lungs. The lungs can be a bit harder to get out because they rest flat up against the top part of the ribcage. At this point you can save any organs you want to keep, like the heart, liver and even the gizzard.

Once you have everything out the last step here is to remove the last bit of the intestines from the rectum. You can cut along the bone and cut the last bit of intestines out. Here, we just used the shears to cut the tail end of the spine and pelvis out. This gets the oil sack that is at the base of the spine and the intestines, since there isn’t much for meat there anyhow.

Rinse off the bird then use as desired, you can freeze or cook right away. 

Brining Quail for Cooking

Quail meat can be a bit tough so you may want to brine your quail first to make the meat more tender. You will want to use a ratio of 1 tablespoon of salt per one cup of water. You may want to turn the bird occasionally to make sure the meat is covered in the brine.

You can brine your freshly processed quail or one that was thawed in the fridge in a salt water brine for as little as 30 minutes or up to 6 hours. Since the birds are so small they don’t need much time and may become too salty if left in the brine for too long. 

How to store processed Quail 

Store uncooked quail in fridge for 1-2 days. Keep in an airtight container. 

You can wrap the birds in waxy butcher paper tightly or freezer-weight polyethylene bags. Store in the freezer and use within 6 months for the best quality.

Products mentioned to Butcher Quail

• Heavy Duty Poultry Shears

Printable DIY Card

Show your support and appreciation. If you did this project and found it helpful, give it a 5 star review and leave a comment. Follow me on Instagram @naturalliving.homestead then tag me in a photo of your project! Thank you!

How to Butcher Quail - Step-by Step Process for Beginners

Prep Time: 3 minutes

Active Time: 5 minutes

Additional Time: 8 minutes

Total Time: 8 minutes

Difficulty: Easy

Learn how to butcher quail with this step by step process for beginners. This is an easy and quick way to get some meat in your fridge or freezer for your next meal.

Print

Materials

• Cutting Board if breaking down bird for cooking afterward.

Tools

• Heavy Duty Poultry Shears
• Sharp Knife

Instructions

How to Butcher Quail

Prior to processing your quail, if you can plan it far enough ahead of time, it would be best to remove their food 12 - 24 hours prior to processing them. This helps clean out their body and also makes for cleaner processing. Then you won't have to deal with feces getting on your meat or work surface. 

1. First step, you will want to gather your tools.  You will need some heavy duty processing shears and a sharp knife. We find the best tool to use are these processing shears. We find it easiest using our kitchen sink to process them in. We clean it out of any dishes and wash the sink clean. You may also want a cutting board if you plan to part the bird for cooking right away. If you are butchering quail for the first time, processing quail can be a daunting task. Just take your time to get things ready but with some patience, you can do this. The more you practice, it will get easier and eventually only take a couple of minutes to process.
2. Second step, kill and remove the head.  Hold the bird with one hand by putting the palm of your hand over the back so your thumb goes down one side over a wing and your other fingers go over the other side of the bird holding that wing down. If your unable to get a good hold of the bird with one hand, you can hold the bird down against the side or bottom of the sink while still holding down the wings.  Get your shears in your other hand and place the opening around the neck near the base of the head. With these shears, they have a oval cutout that makes for a good spot to place the neck in. Apply pressure to cut the neck to sever the spine. You may need to cut once or twice to cut through the feathers and skin. At this point the head should fall off, if not give a pull away from the body with the shears to remove it from any ligaments. Be sure to continue to hold the wings against it's body, a nerve reaction may happen and it may start flapping their wings as they bleed out.
3. Third step, remove the wings and feet.  Once the wings have ceased flapping, you can cut the wings off. Spread the wing out and feel for where the elbow is. Cut at the joint. This way you get the most feathers off and can try to cut between bones and not dull the shears too much. Now find the knee joint and cut right at the joint just like you did for the wings.
4. Fourth step, remove the skin/feathers from the body. Now feel for the chest of the bird and make a hole in the skin to expose the meat. You can either use the shears or a sharp knife to cut into the skin. In this photo he used his hands to tear a hole through the skin. Once your hole has been made, peel back the skin and start to pull it off the body. It may be easier to put your fingers between the meat and the skin to help pull the tissue and membranes away from the meat. Expose the chest and abdomen then start to pull away from the legs. You will want to get under the skin around the wings and knees since it's a little harder to pull the tissue away from the bones there. Keeping your fingers under the skin also helps to keep the meat clean and free of feathers. Finish pulling the skin away from the back and then the neck.
5. Fifth step, eviscerating, removing the organs. Find the loose muscle on the abdomen below the breast bone and with a sharp knife (don't cut too deep, you don't want to pierce the intestines), make a slit and then with two hands pull the cavity open. This may be easiest by pulling the breast bone and tail end of the spine away from each other. Now with one finger, reach in and hook your finger around the organs and gently pull out what you can. At this point you will probably get the intestines and the gizzard out. You will have to reach further in for the heart and lungs. The lungs can be a bit harder to get out because they rest flat up against the top part of the ribcage. At this point you can save any organs you want to keep, like the heart, liver and even the gizzard. Once you have everything out, the last step here is to remove the last bit of the intestines from the rectum. You can cut along the bone and cut the last bit of intestines out. Here, we just used the shears to cut the tail end of the spine and pelvis out. This gets the oil sack that is at the base of the spine and the intestines, since there isn't much for meat there anyhow. Rinse off the bird then use as desired, you can freeze or cook right away. 

Notes

How to Store Quail

Store uncooked quail in fridge for 1-2 days. Keep in an airtight container. 

You can wrap the birds in waxy butcher paper tightly or freezer-weight polyethylene bags. Store in the freezer and use within 6 months for the best quality.

Pin It for Later

The post How to Butcher Quail – Step-by-Step Process for Beginners appeared first on Natural Living Homestead.