This is the best Baked Salmon Recipe made with simple seasoning of butter, garlic and lemon, then baked until flaky and juicy. Ready in 25 minutes, it’s a perfect weeknight dinner!

This baked salmon is the most simple and juicy salmon recipe! I do have a similar recipe for baked salmon in foil, but this time I added the butter sauce before baking and cut large fillet into slices.

It’s a hands-off dinner that’s perfect for busy weeknights. If you prefer something with a sticky-sweet glaze, you’ve got to try my baked teriyaki salmon!

Why You’ll Love This Recipe

• Simple ingredients: Made with 7 ingredients, including salt and pepper.
• Healthy: Packed with protein and omega-3s.
• Endless possibilities: Match it with your favorite sides or play around with different herbs.
• Foolproof: You’ll have perfectly baked salmon on your plate in under 30 minutes!

Ingredients for Baked Salmon Recipe

You’ll need just 5 ingredients to make a garlicky lemon butter sauce plus a sprinkle of fresh dill.

• Salmon: About 2 pounds of boneless salmon fillet cut into 6 or 8 pieces. You can use farmed or wild salmon, with or without skin.
• Salted butter: You’ll need melted butter for the sauce.
• Lemon juice: Adds a zesty touch. If you don’t have a lemon lying around you can swap in white wine vinegar, it’s tangy and bright, and very good!
• Garlic: I recommend fresh garlic for the most flavor. The recipe calls for 3 cloves, but feel free to add more if you’d like.
• Fresh dill: I love using fresh dill with salmon. Fresh parsley is also a top runner.
• Salt and black pepper: To taste.

How to Bake Salmon

Here’s an overview of how to bake salmon in the oven with very little hands-on time.

• Season the salmon: Preheat your oven to 375 F and line a large baking sheet with parchment paper. Place the salmon pieces on the sheet pan, skin down and leaving a little space between each. Sprinkle generously with salt and pepper.
• Make the butter sauce: In a small bowl, mix together melted butter, lemon juice, and garlic.
• Coat the salmon: Brush the butter mixture onto each piece of salmon, covering the top and sides. Spoon the remaining garlic evenly over each piece.
• Bake it: Bake for 13-15 minutes or until the thickest part hits 125-130 F and flakes easily with a fork.
• Finish and serve: Finish by brushing each piece with the butter from the pan. Top with fresh dill and serve right away.

How Long to Bake Salmon?

I find 375 degrees F is the ideal oven temperature to bake the salmon. I tested baking salmon at 400 degrees F but it came out dry, and 350 degrees F is too low.

FDA recommends to cook salmon until an instant read thermometer reads 145 F. I found wild salmon was too dry then. I recommend to bake until 125 F or 130 F, or until it easily flakes with a fork. Let salmon rest for 2-3 minutes and it will get there.

Also keep in mind wild salmon is more dry, so it needs less cook time than farmed salmon.

Serving Ideas

I usually serve oven baked salmon as a weeknight dinner with green veggies like air fryer asparagus or air fryer broccoli. On the weekends, I go for an elegant brussels sprouts salad.

For easy, tasty sides, try these:

• Crispy Parmesan potatoes
• Cheesy cauliflower steaks
• Roasted cauliflower
• Instant Pot potatoes or Instant Pot mashed potatoes
• Healthy Caesar salad

How to Store and Reheat

Store: Keep fish in an airtight container in the fridge and eat within 3 days. Cold salmon is great in salads!

Freeze: Freeze in an airtight container for up to 3 months. Just remember to thaw in the fridge overnight.

Reheat: I reheat my salmon in a skillet with a splash of water and covered, or in the oven. The microwave dries it out a bit but when short on time, I do that.

FAQs

More Salmon Recipes to Try

• Sweet chili salmon
• Honey garlic salmon
• Lime ginger salmon
• Miso salmon
• Salmon sushi bake

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Baked Salmon Recipe

The best Baked Salmon Recipe made with simple seasoning of butter, garlic and lemon, then baked until flaky and juicy. Ready in 25 minutes!

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 8 servings

Calories 201kcal

Author Olena Osipov

Equipment

• OXO baking sheet
• Parchment paper sheets

Ingredients

• 2 pounds salmon fillet cut into 6 (5 oz each) or 8 (4 oz each) pieces
• 3 tablespoons salted butter melted
• 1 1/2 tablespoons lemon juice or white wine vinegar (very good)
• 3 large garlic cloves minced
• 2 tablespoons dill or parsley finely chopped
• Salt and pepper to taste

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F and line large baking sheet with parchment paper. Place salmon pieces onto it, leaving some space in between each. Sprinkle with salt and pepper generously.
• In a small bowl, combine melted butter, lemon juice and garlic; stir well.
• Brush onto each salmon piece, making sure to coat the top and sides. Spoon garlic on top, dividing evenly.
• Bake for 13-15 minutes or until thermometer inserted in the thickest part registers 125-130 F and salmon flakes easily with a fork. More likely you will need to cook wild salmon for less time than farmed. Do not over bake as salmon dries out quickly, especially wild salmon.
• Remove from the oven and brush each slice with released butter around it. Top each salmon piece with fresh dill and serve immediately while warm.

Notes

• Store: Refrigerate in an airtight container and enjoy within 3 days. Cold salmon tastes amazing in healthy salads.
• Reheat: Reheat in a non-stick skillet on low-medium heat, with a splash of water, covered for a few minutes. You can microwave if short on time, but that generally dries out salmon.
• Freeze: Freeze for up to 3 months in an airtight container. Thaw in the fridge overnight. 

Nutrition

Serving: 1piece | Calories: 201kcal | Carbohydrates: 1g | Protein: 23g | Fat: 11g | Saturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 74mg | Sodium: 228mg | Fiber: 0.04g | Sugar: 0.1g

The post Baked Salmon Recipe appeared first on iFoodReal.com.

This Cottage Cheese Cheesecake is light and tender with 10 grams of protein in each slice. Made with 8 simple ingredients, no cream cheese, and right in your blender!

I had already tried using Greek yogurt in a Greek yogurt cheesecake and cottage cheese in cottage cheese tiramisu, and thought adding cottage cheese to make a cottage cheese cheesecake to amp up the protein would be a great idea.

And it was! It added 4 extra grams per each slice. I was seriously impressed! This cheesecake is a perfect addition to both your high protein recipes and cake lineups! What’s not to love?!

Why You’ll Love This Recipe

• Light and airy: It tastes like a light European dessert, not overly sweet and very tender. If you want even lighter, treat try this baked cottage cheese!
• No cream cheese: Skipping the cream cheese makes this cottage cheese cheesecake recipe lighter, creamier, and lower in fat.
• Packed with protein: Made with 2 naturally high-protein ingredients and no protein powder.
• Tastes like the real deal: You get all the flavor without the heavy ingredients.

Ingredients for Cottage Cheese Cheesecake

You’ll only need 8 simple, wholesome ingredients for this healthy dessert!

• Graham wafers: You’ll need 11 full sheet wafers or 1 1/2 cups crumbs.
• Butter: Melted butter binds the graham cracker crumbs together. Feel free to use salted or unsalted butter and make sure to melt the butter first, then measure it out.
• Sugar: I used cane sugar in both the crust and filling, but you can swap in granulated sugar or erythritol for a lower sugar option. Or try brown sugar in the crust for a caramel-like flavor.
• Cottage cheese: The star ingredient in all cottage cheese recipes! Use 2% or 4% cottage cheese for a velvety cheesecake texture.
• Greek yogurt: Adds a tangy, creamy richness to the cake. Be sure to use plain Greek yogurt and I recommend 2% fat or higher.
• Eggs: To bind the filling together and help create a light, fluffy texture.
• Pure vanilla extract: Essential for that classic, delicious flavor.
• Cornstarch: Helps thicken the filling and keeps it smooth and creamy. You can also use arrowroot powder or tapioca flour.

How to Make Cottage Cheese Cheesecake

Here’s a quick overview of how to make cheesecake with cottage cheese. It’s all made in a
blender and is super easy!

To make the crust:

• Prep: Preheat your oven to 350 F. Line the bottom of a 9-inch springform pan with parchment paper and butter the sides. Next, wrap the bottom and sides of the pan with 3 layers of heavy-duty foil to prevent leaks.
• Prepare the crust: Pulse graham wafers in a food processor or blender until fine, then mix with melted butter and sugar in a bowl.
• Bake the crust: Press the mixture into the prepared pan. I level it with a spatula first then press it down with a glass, so it’s nice and even. Pop it in the oven for 10 minutes, then let it cool for another 10.

To make the filling and bake:

• Make the filling: Blend cottage cheese, Greek yogurt, eggs, sugar, vanilla, and cornstarch in a high speed blender, stopping to scrape the sides as needed.
• Add the filling: Gently pour the filling over the graham cracker crust. Then, place the springform pan in the center of a large baking sheet.
• Add water bath: Boil a kettle of water and carefully pour it into the baking sheet around the springform pan, you want it about 1 inch high on the sides.
• Bake the cheesecake: Bake for 50-60 minutes. When the center jiggles just a bit and the edges are golden brown, it’s ready!
• Cool and chill: Turn off the oven, crack the door open, and let the cheesecake cool in the water bath for an hour. After that, let it cool completely on the counter. Then cover with plastic wrap and set it in the fridge for at least 4 hours, or overnight if you can wait.
• Release and slice: Gently run a knife around the edge to loosen the cheesecake, then remove the rim. Use a sharp knife to cut your slices and enjoy!

Variations

• Different crust: Make your crust with nuts like in these healthy strawberry cheesecake bars.
• Omit the crust: You can pour the cheesecake filling right into the pan. Do not skip the lining though because you don’t want it to leak out through the cracks where the bottom meets the sides of the pan.
• Store-bought graham pie crust: This tip saves time since you don’t need to pre-bake it.
• Add lemon flavor: Add the zest of 1 lemon and 2 tablespoons lemon juice in the blender along with all filling ingredients for a nice burst of citrus flavor.
• Add jam: Spoon small dollops of your favorite jam, like raspberry, strawberry, or blueberry jam, onto the top of the cheesecake before baking. Use a toothpick or a knife to gently swirl the jam, bake, and you’ll have a beautiful fruity swirl.
• Toppings ideas: Decorate with fresh berries, sliced kiwi, or peaches. Drizzle on some chocolate or caramel sauce, or a dollop of whipped cream. Try a berry compote or even a sprinkle of crushed nuts, chocolate shavings, or chocolate chips. The possibilities are endless!

How to Store

Store: Keep any leftovers in the cheesecake pan, cover it with plastic wrap or foil, and store in the refrigerator for up to 5 days.

Freeze: You can freeze leftover slices or the whole cottage cheese cake by wrapping the springform pan in plastic and then aluminum foil. Thaw it on the counter for a few hours or in the fridge overnight.

FAQs

More Cheesecake Recipes to Try

• Instant Pot cheesecake bites
• No bake strawberry cheesecake

More Cottage Cheese Recipes

• Cottage cheese pudding
• Cottage cheese chocolate pudding
• Cottage cheese cookie dough
• Cottage cheese cookies
• Cottage cheese fudge

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Cottage Cheese Cheesecake

This Cottage Cheese Cheesecake is light and tender with 10 grams of protein in each slice. Made with 8 simple ingredients, no cream cheese, and right in your blender!

Course Dessert

Cuisine North American

Diet Vegetarian

Prep Time 30 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Chilling Time 7 hours hours

Total Time 8 hours hours 40 minutes minutes

Servings 12 slices

Calories 181kcal

Author Olena Osipov

Equipment

• Blender
• 9-inch springform pan
• Parchment paper
• Baking sheet

Ingredients

For the Crust:

• 11 full sheet graham wafers (1 1/2 cups crumbs or 180 grams)
• 6 tablespoons butter melted
• 1 tablespoon cane sugar

For the Filling:

• 2 cups cottage cheese 2% or 4% (16 ounces tub)
• 2 cups plain Greek yogurt 2% or higher
• 3 large eggs
• 3/4 cup cane sugar
• 1 tablespoon pure vanilla extract
• 2 tablespoons cornstarch

US Customary – Metric

Instructions

Prep:

• Preheat oven to 350 degrees F. Place the bottom of a 9-inch springform pan on top of parchment paper, circle with a pencil, cut out a round and line the bottom of a springform pan with it. Rub the sides inside the form with butter. These steps help with the cheesecake release.
• Wrap the bottom and sides of the pan with 3 layers of heavy duty foil, ensuring there are no rips or holes. Set aside.

To make the crust:

• In a food processor, add graham wafers and process until finely ground. Transfer to a medium bowl, add melted butter and sugar. Mix with spatula until well combined.
• Transfer to previously prepared springform pan, level with spatula and press with a glass into uniform packed layer. Bake for 10 minutes, then remove from the oven and cool off for 10 minutes.

To make the filling:

• In a high speed blender, add cottage cheese, Greek yogurt, eggs, sugar, vanilla extract and cornstarch. Blend until smooth, pausing and scraping the walls.
• Pour filling carefully over pre-baked crust. Place springform pan in the center of a large baking sheet.

To bake the cheesecake:

• Boil a full kettle of water and pour it inside the baking sheet around the springform pan reaching up to 1 inch on the sides of the cake pan.
• Bake cheesecake for 50-60 minutes or until the center of the cheesecake jiggles a bit when you gently tap the pan and edges are brown.
• Turn off the oven and open the door slightly. Let cheesecake sit in the water bath in the oven to cool off for 1 hour.
• Remove cheesecake from the oven and let it cool completely at room temperature. Cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight.
• Run a knife gently around the rim to loosen the chilled cheesecake from the springform pan, then remove the rim. To cut cheesecake, use clean sharp knife. Wipe it clean and dip into warm water for neat slices.

Notes

• Store: Refrigerate leftovers in a cheesecake pan covered with plastic or foil for up to 5 days.
• Freeze: You can freeze leftovers or entire cheesecake by wrapping it inside the springform pan in plastic and then aluminum foil. Thaw on a counter for a few hours or in the fridge overnight.

Nutrition

Serving: 1slice | Calories: 181kcal | Carbohydrates: 18g | Protein: 10g | Fat: 8g | Saturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 65mg | Sodium: 192mg | Fiber: 0.04g | Sugar: 16g

The post Cottage Cheese Cheesecake appeared first on iFoodReal.com.

Crustless Broccoli Quiche is a lightened up version of traditional quiche without the pie crust, fuss and extra calories. It tastes amazing freshly baked or cold, for breakfast, snack or even dinner!

Our family absolutely loves crustless quiches like crustless spinach quiche, crustless zucchini quiche and cottage cheese zucchini quiche!

This week I made crustless broccoli quiche and it disappeared during breakfast and snack time! It is fiber and protein loaded, is easy to make and a sure way to get more veggies into your kids.

This broccoli quiche with no crust packs insane amount equal to 4 cups of broccoli. Just like spaghetti squash quiche and crustless zucchini pie, it’s a great way to hide veggies from kids.

Red onion and garlic add flavor without sauteing and disappear in a fluffy egg mixture. Salty feta cheese melts inside and a few handfuls of cheddar add that irresistible golden crust on top. So good!

Ingredients for Crustless Broccoli Quiche

• Eggs: 7 large or I used 9 medium eggs. You can also use egg whites with replacement ratio of 1 large egg = 1/4 cup egg whites.
• Broccoli: 1 pound or 4 cups of fresh or frozen broccoli works. If using frozen veggie, run it in a colander under hot water and drain well. I finely chop even the stalk, especially if it’s organic, and use in dishes like healthy broccoli salad or healthy beef and broccoli.
• Milk: Quiche without milk is not a quiche but rather a frittata. Creamier milk, more flavor dense is the quiche. You can use non-dairy milk, just be ready for more thin flavor.
• Cheese: Feta cheese because it tastes amazing combined with fresh herbs and garlic. And a sprinkle of cheddar on top adds nice golden crust, but is OK to skip or sub with any other hard melting cheese.
• Onion and garlic: Red onion is perfect for quiche because it adds mild flavor without sauteing. Regular yellow onion needs sauteing and you can do that, throw garlic in there too.

How to Make Crustless Broccoli Quiche

• Prep veggies and cheese: I like to chop all veggies before I do anything else. And I start preheating oven at same time. Chop broccoli into bite size pieces as well as stalks, everything will get cooked and soft. Crumble and grate cheeses now too. 
• Whisk egg mixture: No need to whisk eggs first. Whisk eggs, milk, salt, pepper and red pepper flakes together.
• Add veggies and cheese: Then combine chopped broccoli, onion, garlic with liquid egg mixture and crumbled feta. Once in a pie dish, level with spatula and then sprinkle with cheddar cheese.
• Bake until golden in preheated 375 degrees F oven for about 50 minutes. Shake the pie plate and if middle is not jiggly, quiche is ready and set. Cool for 10 minutes and slice. Yum!

Serving Ideas

Crustless quiche is high in protein, fiber and healthy fats. So it’s a low carb meal on its own. Below are a few great pairings if you need more:

• Creamy tomato soup – classic and easy 15 minute soup.
• Avocado salad complements high protein quiche with more healthy fats.
• Fruit salad
• With a crusty bread or high protein bread like cottage cheese bread.
• Tea or coffee.

How to Store and Reheat

Serve quiche warm or cold. Are you like me and one of those people that thinks quiche tastes even better cold?! I recommend to slice it into 8 slices after baking, cover and refrigerate in same baking dish up to 5 days. Makes it such an easy grab and go meal!

Freeze quiche in airtight container for up to 3 months. I absolutely love these reusable 1 gallon silicone bags. Thaw in the fridge overnight.

Reheat quiche in a microwave or in the oven at 375 degrees F which would take about 15-20 minutes.

FAQs

More Favorite Broccoli Recipes

• Chicken broccoli stir fry
• Healthy broccoli cheddar soup
• Broccoli feta soup
• Penne broccoli
• Sauteed broccoli

More Favorite Egg Recipes

• Broccoli cheese egg muffins
• Healthy breakfast casserole
• Sausage egg casserole
• Cottage cheese egg bites

You may also love this collection of healthy egg recipes!

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Crustless Broccoli Quiche

Crustless Broccoli Quiche is a lightened up version of traditional quiche without the pie crust, fuss and extra calories. It tastes amazing hot or cold!

Course Breakfast

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 8 slices

Calories 175kcal

Author Olena Osipov

Equipment

• Pie dish

Ingredients

• 1 pound broccoli florets 4 cups chopped
• 7 large eggs
• 1 cup milk I used 3.25%
• 1 medium red onion diced
• 3 large garlic cloves minced
• 5 ounces feta cheese crumbled
• 2 ounces soft cheese like Mozzarella or cheddar shredded
• 1/4 teaspoon salt
• Ground black pepper to taste
• Red pepper flakes to taste
• Cooking spray I use Misto

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F and spray 9 inch pie baking dish with cooking spray.
• In a large bowl, add eggs, milk, salt, pepper, red pepper flakes and whisk well. Add broccoli, red onion, garlic, feta cheese and stir well with spatula.
• Transfer mixture to previously prepared baking dish, level with spatula and sprinkle with cheddar cheese. Bake for 50 minutes or until the middle isn't jiggly anymore.
• Remove from the oven and let quiche cool for 10 minutes.
• Then cut into 8 slices and enjoy warm or cold!

Notes

• Store: Refrigerate leftovers in airtight container for up to 5 days. Reheat (if you have to because it taste absolutely amazing cold) in a microwave. Or in the oven at 375 degrees F for 15-20 minutes.
• Freeze: For up to 3 months.
• If using frozen broccoli, place it in a colander, run hot water over it and drain well.
• If you would like to use all or some egg whites, 1 large egg = 1/4 cup egg whites.

Nutrition

Serving: 1slice | Calories: 175kcal | Carbohydrates: 8g | Protein: 12g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 169mg | Sodium: 402mg | Fiber: 2g | Sugar: 4g

The post Crustless Broccoli Quiche appeared first on iFoodReal.com.

Baked Salmon in Foil with 10 minute prep comes out juicy and flaky with finger licking garlic butter and fresh herb seasoning. It is the most impressive baked salmon recipe I ever made!

We also love this baked salmon without foil, sweet chili salmon and baked teriyaki salmon.

Baked salmon in foil is juicy, flaky and quick. It’s a perfect weeknight dinner friend. Simply the best!

Stop wondering what to do with salmon fillet every time you buy one. I have to admit, I used to, for years. Now any time we get fresh fish, and living by Pacific ocean it happens often, I spend 10 minutes and throw this fancy looking restaurant-quality meal on the table.

This was also the salmon recipe I made at a food blogger’s retreat, served with arugula feta salad and everyone asked me for my “secret ingredients”. And as you know, being from Ukraine, it is fresh herbs and garlic.

I promise, everyone who tries this baked salmon in foil will be begging for the recipe!

Why Bake Salmon Wrapped in Foil?

• Foil wrapped salmon retains its moisture and cooks faster: In fact, I think it’s one of the best ways to cook salmon in the oven!
• Hands off method: Unlike with honey garlic salmon cooked in a skillet, you do not have to “babysit” the salmon in foil.

Ingredients You’ll Need

• Salmon fillet: About 1.5 pounds of any boneless salmon fillet with skin on. You can use farmed salmon or wild salmon. We like to use wild salmon since we fish plus it’s naturally better for you. Just keep in mind cook times will differ because wild salmon contains less fat and is more dry, so it’s important no to overcook it.
• Olive oil: To season the fish before baking. I like to use extra virgin olive oil but you can also use avocado oil.
• Butter: I use salted butter. It’s for the garlic butter sauce at the end.
• Garlic: I recommend only fresh garlic. Pre-chopped garlic from a jar or garlic powder do not have as much flavor. Also add amount to taste, we absolutely love garlic so I like to use 2 cloves!
• Fresh parsley: Is the essential flavor booster in the garlic butter. Fresh herbs are the secret to a lot of flavor with little calories. Fresh dill will work amazing as well!
• Lemon juice: Squeeze a lemon rather than using bottled lemon juice. Again it makes a world of difference in terms of flavor!
• Salt and pepper: To season.

How to Make Baked Salmon in Foil

Here is a quick photo overview how to make this easy baked salmon recipe. There is a full recipe card below.

• Prep: Preheat your oven to 375 degrees F. Line large baking sheet with 2 overlapping pieces of aluminum foil. Then place a piece of parchment paper on top.
• Wrap salmon fillet: Place the salmon fillet skin side down on the parchment paper and rub with oil, salt and pepper. Then wrap fillet first in paper, followed by a tin foil.
• Bake salmon and prep garlic butter: Bake wild salmon fillet for about 20 minutes, and farmed salmon for about 25 minutes. 5 minutes before salmon is ready, you want to start prepping the seasoning, so butter doesn’t solidify. Melt butter, add freshly grated garlic and a squeeze of lemon juice.
• Season oven baked salmon: Wearing oven mitts, open the foil packet and make sure salmon is ready. Inserted in the thickest part thermometer should read 145 degrees F or close to it. Brush salmon with melted butter and sprinkle with fresh parsley or dill.

Fun Variations

• Pesto: Once salmon is ready, open the foil and brush 1/4 cup of store-bought or homemade pesto on top. Or just bake with it. I am a fan of pesto on salmon after though!
• Lemon and rosemary: Cut lemon in half, slice one half into thin slices and juice the other half. Spread lemon slices inside the foil, lay seasoned fillet as per recipe on top, drizzle with lemon juice, add minced garlic and add 3-4 rosemary sprigs on top. I find lemon slices placed directly on top of fish make it taste bitter.
• White wine and cheese: Place seasoned salmon on foil, fold up sides, pour 1/4 cup white wine at the bottom, sprinkle some grated garlic and 1 cup your favorite melting cheese on top. Smoked gouda would go so well!

What to Serve Baked Salmon With?

Ah, the best part – eating. Salmon fillet is the most versatile entree!

• Traditional Ukrainian: Because I’m Ukrainian married to Russian we love mashed potatoes as an accompaniment to any meat or fish along with cucumber and tomato salad.
• Low carb meal: If you want a lighter fair, serve this oven baked salmon with cauliflower risotto.
• With rice or quinoa: Baked salmon and its juices go so well with rice or quinoa. Try to serve with Instant Pot brown rice or quinoa tabbouleh salad.
• Spring roasted veggies: In spring when we all are looking to get in shape. Garlic green beans, oven roasted asparagus or roasted cauliflower make a great accompaniment for fish.
• Fall roasted veggies: As local summer produce winds down, roasted butternut squash or roasted sweet potatoes make great hearty side dish for seafood and offer numerous health benefits.
• With summer salads: Replace protein with leftover cold baked salmon in foil in this smoked salmon salad. Or top lemon kale salad with it, so good!

How to Store and Reheat

Store: If you have leftovers, refrigerate them in an airtight container and enjoy within 3 days. Cold salmon tastes amazing, in salads and on a piece of toasted sourdough bread or inside a cottage cheese flatbread for a high protein meal.

Reheat: You have to be careful reheating salmon to avoid over drying. Preheat ceramic non-stick skillet on low-medium heat, add salmon and a splash of water, cover and simmer on low for 5 minutes. Check if it is heated through and if not, cover and let fish sit for a few more minutes.

Freeze: You can freeze leftovers for up to 3 months in an airtight container. Thaw in the fridge overnight, flake with a fork, and use in recipes calling for canned salmon like salmon cakes and canned salmon salad.

FAQs

More Salmon Recipes to Try

• Salmon stir fry
• Lime ginger salmon
• Peanut butter miso salmon
• Grilled salmon
• Grilled cedar plank salmon
• One pan salmon and veggies
• Air fryer salmon

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Baked Salmon in Foil

Baked Salmon in Foil with 10 minutes of prep comes out juicy and flaky with finger licking garlic butter and fresh herb seasoning. It is the most impressive baked salmon recipe I ever made!

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 5 servings

Calories 261kcal

Author Olena Osipov

Equipment

• Parchment paper sheets
• OXO baking sheet
• Meat thermometer

Ingredients

For the Salmon Fillet:

• 1 1/2 pounds salmon fillet skin on or off
• 1 tablespoon olive oil extra virgin
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

For the Garlic Butter:

• 2 tablespoons butter
• 1-2 large garlic cloves grated
• 1 tablespoon lemon juice
• 2 tablespoons fresh dill or parsley finely chopped

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F. Line large baking sheet with 2 overlapping each other pieces of aluminum foil wider than the baking sheet. On top, place a piece of unbleached parchment paper the length of a salmon fillet.
• Place salmon fillet skin side down (if any) on top of parchment paper. Rub with olive oil, then sprinkle with salt and pepper.
• Now you have to seal salmon completely in foil to ensure proper cooking. First enclose salmon in parchment paper – this ensures no harmful chemicals from aluminum are leaching into your food. Then fold the sides of the foil over the salmon to cover and seal it completely.
• Bake wild salmon fillet for about 20 minutes, and farmed salmon for about 25 minutes.
• Remove salmon from the oven. Carefully open the packet wearing oven mitts. If salmon flakes with a fork easily and thermometer inserted in the thickest part reads close to 145 degrees F, it's ready. If temperature is around 137-140 degrees F, wrap it up, and let rest for 5-10 minutes or pop under the broiler.
• While salmon is baking and 5 minutes before salmon is ready, in a small saucepan melt butter on low heat. Add garlic and lemon juice, stir and set aside.
• Brush baked salmon fillet with garlic butter and sprinkle with parsley. Cut into 5-6 pieces and serve with mashed potatoes and cucumber and tomato salad. See blog post for more ideas.

Video

Notes

• Store: Refrigerate in an airtight container and enjoy within 3 days. Cold salmon tastes amazing in healthy salads. Reheat in ceramic non-stick skillet on low-medium heat, with a splash of water, covered for a few minutes.
• Freeze: Freeze up to 3 months in an airtight container. Thaw in the fridge overnight. 
• Salmon skin on or off? Even if you’re not a fan of salmon skin, I highly recommend to buy a salmon fillet with skin on. It prevents fish from drying out while cooking. You can always remove skin easily after cooking.
• Can I skip parchment paper? Sure. Spray foil with cooking spray, wrap salmon fillet tightly in foil and keep same cooking time.
• If you have large fillet or farmed salmon: Even if it is wild salmon fillet but large or extra thick or farmed salmon piece, you probably will have to add 5-10 minutes to the cook time. I had thin 1.5 pounds sockeye salmon.
• My salmon looks too pink: Some wild salmon varieties like coho has very deep pink color. It might appear uncooked but best way is to check with thermometer. As long as it is not translucent pink and flakes easily with a fork.

Nutrition

Calories: 261kcal | Carbohydrates: 1g | Protein: 27g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 87mg | Sodium: 334mg | Sugar: 1g

The post Baked Salmon in Foil appeared first on iFoodReal.com.

Greek Yogurt Cheesecake is a creamy and luscious cheesecake made without sour cream or refined sugars. It’s a lighter and healthier version with the same amazing taste and texture as any classic recipe!

Also check out these delicious Instant Pot cheesecake bites, healthy no bake strawberry cheesecake, and healthy strawberry cheesecake bars.

Making a lighter, healthier version of a cheesecake doesn’t take the fun out of it at all! The result is a luscious, thick, and creamy baked Greek yogurt cheesecake topped with a cherry compote that rivals anything you’ve ever tried!

I got so confident in healthy cheesecake making business, that I even made a cheesecake with cottage cheese!

Both are perfect for the holiday season including Christmas and Thanksgiving!

Why You’ll Love This Recipe

• Same taste and texture: Your guests won’t know it’s a healthier version unless you tell them!
• Easy swaps: Simple tweaks of ingredients using everyday ingredients you may already have or can find at your local grocery store.
• Higher in protein: Thanks to Greek yogurt, this healthy dessert has a bit more protein than most cheesecakes, making it a little more filling.
• Lower in sugar: We use erythritol to lower the sugar and maple syrup in a cherry compote, which is optional. But even if you use regular sugar, the amount isn’t as large.

Ingredients for Greek Yogurt Cheesecake

For the crust:

• Graham wafers: You’ll need about 1 1/2 cups of crumbs. You can crush your own from about 11 full sheet wafers in a food processor or buy a box of crumbs.
• Melted butter: Melt the butter first, then measure it out. Used to moisten the crumbs and help to bind them together into a crust.
• Sweetener: For a lower in sugar cheesecake use erythritol; cane sugar or regular sugar works just fine instead.

For the filling:

• Cream cheese: You want the blocks of cream cheese brought to room temperature ahead of time. Please don’t use the spreadable kind that comes in a tub because it results in a different texture.
• Plain Greek yogurt: Will be combined with the cream cheese to thin it out and get it to a nice light and creamy consistency for the filling. Plus extra protein!
• Sugar: Monk fruit sweetener or erythritol, cane sugar or regular sugar work.
• Eggs: We need eggs for binding and to help create a light fluffy structure.
• Pure vanilla extract: A hint of vanilla to add pleasant flavor.

For the cherry compote:

• Cherries: Use either fresh or frozen fruit but make sure the pits are removed.
• Maple syrup: A non-refined sweetener that adds delicious maple flavor. Honey works too!
• Cornstarch: Helps to thicken it up taking it from a thin cherry sauce to a thicker compote perfect for topping a cheesecake without it being too runny. If you are using frozen cherries, you’ll use more cornstarch because they produce more liquid.
• Lemon juice: A common ingredient in many fruit compotes. A squirt of citrus helps to brighten up the flavors with a zing!

How to Make Greek Yogurt Cheesecake

To make the crust:

• Prep: Preheat the oven to 350 degrees F. Grab a 9-inch springform pan and grease it all around with butter. Set it aside.
• Prepare the crust: Make graham cracker crumbs in a food processor until finely ground and transfer to a medium bowl. Add melted butter and sugar of choice and mix with a spatula until combined.
• Bake the crust: Press crumbs down into the bottom of the springform pan. Level it down with a spatula, but press down gently using the bottom of a glass. This will help compact it so that it stays solid. Bake for 8 minutes and then allow it to cool to room temperature.

To bake the cheesecake with Greek yogurt:

• Make the foil barrier: Take 3 large sheets of aluminum foil and place them on the counter side by side overlapping each other. Set the springform pan in the centre and fold them up around the sides of the pan until just below the rim. Ensure there are no rips or holes. Turn up the oven to 450 degrees F.
• Combine the filling ingredients: In a large bowl, add cream cheese, yogurt, and sugar of choice. Beat on high speed for 5 minutes, scraping the sides of the bowl. While running the mixer, add eggs one at a time. Add vanilla extract and beat until just combined. Gently pour filling onto previously baked graham cracker crust, ensuring it is leveled.
• Prep the water bath: Get a large deep roasting pan and set your springform pan in the center of it. Pour boiling water inside the roasting pan about halfway up the walls of the springform pan (about 1 1/2 – 2 inches high).
• Bake the cheesecake: Place the entire thing in the preheated oven to 450 F and bake for 15 minutes. Then reduce heat to 225 degrees F and bake for another 60-75 minutes. You’ll know it’s done when the centre of the cheesecake jiggles just a bit when you tap the pan!

• Remove and let cool: Remove from the oven. Keeping everything as it is, allow it to cool while remaining in the water for 1 hour. Then, transfer to a wire rack to cool completely.
• Chill to set: Remove the foil from the sides of the pan and cover cheesecake with plastic wrap. Place in the fridge to chill for at least 8 hours or overnight. This will allow it to set completely and not fall apart when slicing.

To make the cherry compote (optional):

• Combine all ingredients: Bring water, maple syrup, lemon juice, and cornstarch to a boil in a small pot. Add cherries and cook for 3 minutes, whisking occasionally.
• Reduce heat to low: And cook for another 10 minutes.
• Remove from heat: Cool the compote and transfer it to a glass jar. This compote will thicken as it cools. If it looks like it’s a bit runny, just give it some time!

Variations

• Other fruit topping: Use the cherry compote recipe for any type of fruit topping. Raspberry, blueberry, blackberry, peach, apple, you name it.
• Decadent topping: Switch up the compote idea and serve it with caramel sauce or chocolate sauce.
• Fresh berries: Skip the sauce completely and serve with fresh berries or sliced fruit on top.
• Zest: Grate a little extra lemon zest on top of each slice just before serving.
• Different crust: You can make one with pecans like in these healthy strawberry cheesecake bars.
• No crust: You can make this cheesecake without a crust by pouring the filling directly into the pan. You’ll want to make sure to line it with parchment paper as there is a possibility of the liquid seeping out through the cracks where the bottom meets the sides of the pan.

How to Store

Fridge: Any leftover cake can be kept covered in an airtight container or remain in the pan covered with plastic wrap or foil for up to 3-4 days.

Freezer: Wrap an entire cheesecake still in the springform pan with plastic and foil, or remove and place it in a freezer friendly container and freeze it. Thaw in the fridge overnight and enjoy!

FAQs

More Dessert Recipes to Try

• Greek yogurt cake
• Greek yogurt frosting
• Healthy cream cheese frosting
• Baked yogurt
• Greek yogurt chocolate pudding
• Cottage cheese tiramisu

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Greek Yogurt Cheesecake

Greek Yogurt Cheesecake is a creamy, luscious healthy cheesecake made without sour cream. It's a lighter version with the same amazing taste and texture as any classic recipe!

Course Dessert

Cuisine North American

Diet Vegetarian

Prep Time 30 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Chilling Time 8 hours hours

Total Time 10 hours hours

Servings 12 slices

Calories 163kcal

Author Olena Osipov

Equipment

• 9-inch springform pan
• Immersion blender
• Mixer
• Parchment paper sheets

Ingredients

For the crust:

• 11 graham wafers sheets 1 1/2 cups crumbs
• 6 tablespoons butter melted
• 1 tablespoon monk fruit sweetener , erythritol or cane sugar

For the filling:

• 2 x 8 ounces blocks (not tubs) cream cheese cut into cubes and softened to room temperature
• 2 cups 2% plain Greek yogurt
• 3/4 cup monk fruit sweetener , erythritol or cane sugar
• 3 large eggs
• 1/2 tablespoon pure vanilla extract

For the cherry compote (optional):

• 2 tablespoons water
• 1 tablespoon maple syrup
• 1/2 tablespoon lemon juice
• 1/2 tablespoon cornstarch with frozen cherries or 1 teaspoon with fresh cherries
• 2 cups fresh or frozen cherries pitted

US Customary – Metric

Instructions

To make the cheesecake crust:

• Preheat oven to 350 degrees F and rub the bottom and sides of 9 inch springform pan with butter. Set aside.
• In a food processor, add graham wafers and process until finely ground. Transfer to a medium bowl, add melted butter and sugar of choice; mix with spatula until well combined.
• Transfer to previously prepared springform pan, level with spatula and press with glass into uniform packed layer. Bake for 8 minutes and remove from the oven to cool off to room temperature.
• Place 3 large sheets of aluminum foil on the counter, overlapping each other. Set the springform pan in the center and fold the foil up the sides of the pan ensuring there are no rips or holes. Keep the rim clear for rising.

To make Greek yogurt cheesecake filling:

• Preheat oven to 450 degrees F. In a large bowl, add cream cheese, yogurt and sugar of choice. Beat with a mixer on high speed for 5 minutes, pausing and scraping the walls.
• Add one egg at a time and beat until incorporated. Add vanilla extract and beat just until combined.
• Pour filling over baked crust in a foil wrapped springform pan.

To bake cheesecake in a water bath:

• Boil a full kettle of water and you might need to do it 2 times, depending how big is you roasting pan. Get large deep roasting pan ready. Set your springform pan in the roasting pan and pour boiling water inside the roasting pan up to half way of the springform pan, about 1.5-2".
• Bake at 450 degrees F for 15 minutes, then reduce heat to 225 degrees F and bake for another 60-75 minutes or until the center of the cheesecake jiggles a bit when you tap the pan.
• Remove cheesecake from the oven and let it rest in the pan with water for 1 hour, then transfer to a wire rack to cool off completely.
• Remove foil, cover with plastic wrap and refrigerate cheesecake for at least 8 hours or overnight to allow it to fully set before serving. Slice into 12 pieces and serve.

To make cherry compote (optional):

• In a small pot, add water, maple syrup, lemon juice and cornstarch; whisk until combined. Add cherries and stir.
• Bring to a boil and cook for 3 minutes. Reduce heat to low and cook for another 10 minutes.
• Remove from heat, cool and transfer to a glass jar.

Notes

• Store: Refrigerate leftovers in a cheesecake pan covered with plastic or foil for up to 2 days.
• Freeze: You can freeze leftovers or entire cheesecake by wrapping it inside the springform pan in plastic and then aluminum foil. Thaw on a counter for a few hours or in the fridge overnight.

Nutrition

Serving: 1slice with erythritol | Calories: 163kcal | Carbohydrates: 16g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 163mg | Fiber: 1g | Sugar: 8g

The post Greek Yogurt Cheesecake appeared first on iFoodReal.com.

Cream Cheese Stuffed Mushrooms are the perfect easy appetizer made with 7 ingredients and filled with cream cheese, cheddar, and chives. Everyone will devour them!

Other mushroom appetizers we love are stuffed mushrooms and Parmesan mushrooms.

After seeing how much you all loved my cream cheese stuffed mini peppers and cream cheese stuffed jalapeno peppers, I knew I had to try my hand at cream cheese stuffed mushrooms. The filling is very similar, and the mushrooms make it even more irresistible!

My goal with this recipe was to give you an easy appetizer you can whip up for guests or take to a party. It’s so much better for you than store-bought and so easy to make, especially during the busy holiday season.

Why You’ll Love This Recipe

• Easy recipe: Unlike other recipes, this one skips the long ingredient list and extra steps like chopping and sauteing mushroom stems.
• Make ahead friendly: Prep stuffed mushrooms with cream cheese in advance for stress-free hosting.
• Bursting with flavor: Earthy, savory, creamy, and cheesy!
• Party favorite: They travel well, so they’re perfect for holidays, potlucks, and family get-togethers.

Ingredients for Cream Cheese Stuffed Mushrooms​

This appetizer recipe makes enough for 25 mushrooms, but it’s easy to halve or double if you’re feeding a crowd or just yourself.

• Mushrooms: I recommend using brown mushrooms such as baby bella mushrooms (aka cremini mushrooms) or shiitake mushrooms because they’re more flavorful, however the white mushrooms will work. It’s also a good idea to buy bulk mushrooms so you can pick ones that are evenly sized so they look pretty and bake evenly.
• Cream cheese: You’ll need plain cream cheese, either from a block or a tub, and it should be at room temperature.
• Garlic: Fresh grated garlic adds a rich, savory punch.
• Cheddar cheese: Freshly grated sharp cheddar melts perfectly and tastes amazing, but feel free to switch it up with other cheeses like pepper jack, Monterey jack, mozzarella, or Parmesan cheese.
• Chives: Adds a fresh, mild onion flavor to the filling and makes the perfect garnish for a pop of color and taste. You can also used minced green onion.
• Spices: Salt and pepper to season and taste.

How to Make Cream Cheese Stuffed Mushrooms​

This mushroom appetizer is a breeze to make! Minimal prep, no sauteing, and ready in just 40 minutes.

• Prep: Preheat oven to 425 F and line large baking sheet with parchment paper. Clean mushrooms by wiping with a damp cloth or paper towel. Remove the stems by gently popping them out or using a knife.
• Make the filling: In a medium bowl, mash softened cream cheese with a fork and mix in garlic, salt, and pepper. Add cheddar cheese and chives, and stir until well combined.
• Fill the mushrooms: Use a tablespoon to scoop the cream cheese mixture into the mushroom caps, dividing it evenly. Let it mound slightly over the top.
• Bake: Place the stuffed mushrooms on the prepared baking sheet and bake for 20 minutes, or until the filling is hot.

Variations

• Add protein: Add up to 1/3 cup of chopped cooked bacon, ground beef, or ground sausage to the filling. Just be sure the meat is fully cooked first.
• Extra creamy: You can add about 1/4 cup sour cream or Greek yogurt to the filling.
• Other spices: Add 1/2-1 teaspoon of spices like garlic powder, onion powder, paprika, or even a pinch of cayenne pepper for a little heat. Herbs like fresh parsley, thyme, or oregano would also pair well for added flavor.
• Portobello mushrooms: Instead of a bite-size appetizer, use portobello mushrooms and the same filling to make giant stuffed mushrooms.
• Add texture: Mix in some breadcrumbs or nuts like chopped walnuts.

How to Store and Reheat

Store: You can store leftovers in the refrigerator in an airtight container for up to 5 days.

Freeze: Avoid freezing these, as mushrooms don’t thaw well.

Reheat: Warm them up in a microwave, air fryer or oven. They also taste great cold!

FAQs

More Appetizer Recipes

• Goat cheese stuffed mini peppers
• Stuffed dates
• Healthy cheese ball

More Mushroom Recipes to Try

• Healthy mushroom stroganoff
• Chicken and mushrooms
• Mushroom bean soup

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Cream Cheese Stuffed Mushrooms

Cream Cheese Stuffed Mushrooms are the perfect easy appetizer made with 7 ingredients and filled with cream cheese, cheddar, and chives. Everyone will devour them!

Course Appetizer

Cuisine North American

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 25 mushrooms

Calories 52kcal

Author Olena Osipov

Equipment

• OXO baking sheet
• Parchment paper sheets

Ingredients

• 1.5 pounds brown mushrooms medium size
• 8 ounces cream cheese softened
• 1 small garlic clove grated
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3/4 cup cheddar cheese grated
• 2 tablespoons chives more for garnish, or use minced green onion

US Customary – Metric

Instructions

• Preheat oven to 425 degrees F and line large baking sheet with parchment paper. Set aside.
• To clean mushrooms, wipe them with wet cloth or damp paper towel. Remove the stems by pushing to the side and popping them or using a paring knife.
• In a medium bowl, add softened cream cheese, garlic, salt and pepper. Using a fork, mash cream cheese and stir until thoroughly mixed. Add cheddar cheese and chives, mix with spatula until well incorporated.
• Using a tablespoon, fill the mushroom caps with filling, dividing evenly. It should mound over the mushroom just a bit.
• Place stuffed mushrooms on previously prepared baking sheet and bake for 20 minutes or until filling is hot.
• Transfer to a platter, garnish with more chives and serve warm or cold.

Notes

• Store: Refrigerate leftovers for up to 5 days. Enjoy warm or cold. Do not freeze as mushrooms do not thaw well.
• To soften cream cheese fast, cut it into cubes and place in a microwave for a few seconds at a time.

Nutrition

Serving: 1mushroom | Calories: 52kcal | Carbohydrates: 2g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 99mg | Fiber: 0.2g | Sugar: 1g

The post Cream Cheese Stuffed Mushrooms​ appeared first on iFoodReal.com.

Golden No Yeast Dinner Rolls are soft, fluffy, and incredibly easy to make with 7 ingredients and no waiting. Perfect for any holiday table and will disappear in no time!

I’m a huge fan of making bread without yeast like Greek yogurt bread, cottage cheese bread and almond flour bread because it’s so simple! Even novice bakers can do it!

This no yeast dinner roll recipe is so easy to make, especially when you want to skip the yeast hassle, and equally perfect for a quick weeknight dinner or Thanksgiving feast.

Why You’ll Love This Recipe

• Biscuit like taste: No yeast dinner rolls don’t exactly taste like yeast fluffy bread, which makes sense. But if you like buttery biscuits, you will love these!
• Easy recipe: No dough resting or rolls resting after baking, just a perfect quick bread to fit into your busy schedule.
• Budget friendly: The cost of ingredients to make a dozen of dinner rolls is much less than if you were to buy them.
• Versatile: They can be served as a side dish, turned into sliders, or add herbs for extra flavor.

Ingredients for No Yeast Dinner Rolls

Grab 7 simple ingredients from your kitchen and whip up homemade rolls in just 35 minutes!

• Butter: Melted butter keeps the rolls tender, soft, and full of delicious buttery flavor. See below for other fat options and modifications.
• Milk: I used 3.25% milk for a more creamy texture, but any milk you have on hand will work. You just might have to adjust consistency of the dough a bit.
• Sugar: Adds sweetness and helps with browning. If you’d like to skip sugar, swap it for honey or maple syrup.
• Baking powder: Leavening agent to make the rolls soft and fluffy without the need for yeast. Make sure it’s fresh and active.
• Salt: Enhances the flavor.
• All-purpose flour: I used traditional all-purpose flour, see variations below for using whole wheat flour.
• Egg: An egg wash gives the rolls a shiny, golden-brown finish.

How to Make Dinner Rolls without Yeast

Here’s a simple step-by-step guide to making easy dinner rolls. There is a full recipe card below.

Preheat your oven to 375 F, then line a large baking sheet with parchment paper.

• Mix wet and dry ingredients: In a large mixing bowl, whisk together melted butter, milk, sugar, baking powder, and salt.
• Make the dough: Add flour and stir with a spatula. Then, use your hands to form a dough ball. If it’s sticky, add a little more flour.
• Shape the rolls: Transfer dough to the counter, shape into a log, and cut into 12 even pieces. Roll each piece into a ball and place on the prepared baking sheet.
• Add egg wash: Whisk the egg in a small bowl and brush it over the rolls.

• Bake: Bake for 20-25 minutes, until golden and puffy.

Since these are homemade dinner rolls, you can customize them in so many ways.

• More sweet: Add more sugar for a sweeter roll. You can also brush them with honey butter as soon as they come out of the oven.
• Use butter: For a more biscuit like texture. I tried 2 tablespoons of butter and 2 tablespoons of olive oil, and they still taste like biscuits a lot.
• Whole wheat flour: I tested the recipe with it and it worked, although taste was very hearty. I personally recommend to use half all-purpose flour and half whole wheat flour for dinner rolls that are still fluffy but more nutritious.
• Fresh herbs: You can add 1-2 teaspoons of chopped rosemary, thyme, or parsley for extra flavor. Just sprinkle them in while mixing the dough, or brush the tops with herb-infused butter after baking.
• Garlic butter: Like with pampushky, melt some butter and mix in minced garlic, then brush it on top of warm rolls.
• Gluten free: Substitute flour with Bob’s Red Mill 1:1 gluten-free baking blend and follow the recipes.
• No egg wash: Bake as is and brush with melted butter after. They won’t be as golden, but still delicious.

Serving Suggestions

These quick rolls aren’t just for the holiday table, they go wonderfully with a variety of entrees. Here are a few ideas:

• Soup or stew: It’s the season for cozy bowls of vegetable soup, creamy chicken enchilada soup, or lamb stew paired with a warm roll.
• Roasted meats: Pair with a tender boneless turkey breast roast for a light option, or slow cooker rump roast for melt-in-your-mouth goodness.
• Mini sandwiches: Make mini sandwiches with deli meats, cheese, and veggies.
• Pasta: Pair with a pasta dish like one pot spaghetti or lemon chicken pasta to soak up sauce. Or an easy lunch with high protein cottage cheese mac and cheese.
• A snack: Serve with a spread like honey, butter or jam.

How to Store and Reheat

Store: Keep them in an airtight container in a cool, dark spot, and they’ll stay fresh for 3-4 days.

Freeze: Freeze in a Ziploc bag for up to 3 months. When you’re ready to enjoy, just thaw on the counter or pop them in the microwave or toaster.

FAQs

More No Yeast Bread Recipes to Try

• Cottage cheese bagels
• Greek yogurt bagels
• Almond flour Greek yogurt bagels
• Greek yogurt pizza dough
• Cottage cheese pizza crust
• Cottage cheese flatbread
• Greek yogurt donuts

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No Yeast Dinner Rolls

Golden No Yeast Dinner Rolls are soft, fluffy, and incredibly easy to make with 7 ingredients and no waiting. Perfect for any holiday table!

Course Side Dish

Cuisine North American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 12 dinner rolls

Calories 162kcal

Author Olena Osipov

Equipment

• Baking sheet
• Parchment paper

Ingredients

• 1/4 cup butter melted
• 1 cup milk I used 3.25% but you can use any
• 1 tablespoon sugar
• 4 teaspoons baking powder
• 1 teaspoon salt
• 2 3/4 cups all-purpose flour (330 grams), more if necessary
• 1 egg beaten

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F and line large baking sheet with parchment paper.
• In a large bowl, add melted butter, milk, sugar, baking powder and salt. Whisk well to combine.
• Add flour and stir with spatula to combine, then proceed to mix with your hands until a ball of dough forms and it's no longer sticky. If it's sticky add a bit more flour.
• Transfer dough on a counter, gently form a log and cut into 12 even sized pieces. You can also use the scales. Roll each piece into a ball and place on a baking sheet.
• In a small bowl, whisk the egg and brush rolls with it.
• Bake for 20-25 minutes or until puffy and golden brown. Remove from the oven and enjoy!

Notes

• Store: Keep in an airtight container in a cool dark place for 3-4 days.
• Freeze: Freeze in a resealable Ziploc bag for 3 months. Thaw on a counter for a few hours or pop into microwave or toaster.

Nutrition

Serving: 1dinner roll | Calories: 162kcal | Carbohydrates: 25g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 349mg | Fiber: 1g | Sugar: 2g

The post No Yeast Dinner Rolls appeared first on iFoodReal.com.

Easy Lamb Stew Recipe with fall-apart lamb and hearty vegetables slowly cooked in a delicious rustic broth. It’s everything you need on a cold day!

Other favorite lamb recipes are these braised lamb shanks and boneless leg of lamb recipe.

I am a huge fan of lamb! A luscious meat with a sweet, tender and juicy flavor.

It’s often reserved for special occasions, but just like my easy beef stew and Instant Pot beef stew, this lamb stew recipe is a cold season staple in our house!

Easy to make in a Dutch oven, Instant Pot, or slow cooker, it’s a true one pot meal and a classic comfort dinner your entire family will enjoy!

Ingredients for Lamb Stew

This stew recipe is full of wholesome, simple ingredients. The list may seem long, but after 10 minutes of prep, let it simmer for a delicious dish with layers of flavor.

• Boneless lamb shoulder: 2-3 pounds of boneless leg of lamb or boneless lamb shoulder work best for stewing. You’ll want to remove the mesh, trim any fat and tough tissues before cutting the meat into 1.5 inch pieces.
• Potatoes: Baby potatoes will keep their shape better and don’t need to be cut, keeping the prep time down. Yellow potatoes, red potatoes, and Yukon gold potatoes can also be used. Russet potatoes are good if you like more of a hearty stew.
• Other veggies: Carrots, celery, onion, and brown mushrooms add body to this nourishing meal.
• Oil and Garlic: Olive oil and minced garlic are used for sautéing.
• Spices and herbs: The rustic blend of dried oregano, dried thyme, salt, ground black pepper, and bay leaves add aroma and flavor.
• Tomato paste and beef broth: Adds a rich flavor to the gravy-like broth. Try to use low sodium for both. If yours are not, add less salt.
• Red wine: Any good red wine like cabernet sauvignon, shiraz, malbec or merlot will work.
• Worcestershire sauce: A secret ingredient for extra savory flavor. In a pinch, you can substitute soy sauce.

How to Make Lamb Stew Recipe

Follow these step-by-step instructions. I highly recommend to use a heavy ceramic or cast iron Dutch oven. It retains the heat well and works best for the stewing cooking method.

• Season the lamb: Preheat your large Dutch oven on medium-high heat and add 1 tablespoon of olive oil. Meanwhile, season lamb chunks with 1/2 teaspoon salt and 1/2 teaspoon ground black pepper.
• Sear the lamb: Working in batches, add half the lamb to the pot and cook until golden brown, for about 7 minutes stirring a few times. Then transfer to a large plate and repeat with the remaining lamb.
• Sauté the vegetables: To the pot, add remaining 1 tablespoon of olive oil. Then add onion, celery and minced garlic. Sauté until translucent, stirring occasionally. Sprinkle in the oregano and thyme and sauté for another 30 seconds, stirring constantly. 
• Combine tomato paste and mushrooms: Add tomato paste and stir with vegetables until incorporated. This step helps give it a smooth consistency. Add mushrooms and stir.

• Make the broth and add the lamb: Add beef broth, red wine, Worcestershire sauce, bay leaves, and remaining salt and black pepper to the pot. Then add the previously browned lamb and stir.
• Let it simmer: Cover pot with the lid and bring to a boil. Reduce heat to low and simmer for 1.5 hours or until lamb is fork tender.
• Add remaining vegetables: Add potatoes and carrots to the Dutch oven. Stir and simmer for about 25 minutes or until potatoes are fork tender.
• Rest the stew: Turn the burner off and let the lamb stew sit in the pot covered for about 10 minutes. Serve hot, garnished with fresh parsley if you wish.

Serving Suggestions

With a house full of growing children, sometimes we need a little extra for those healthy appetites. We like to pair our stew with oven roasted asparagus, my favorite spinach salad or simple butter lettuce salad.

You can also serve lamb stew on top of Instant Pot white rice or Instant Pot brown rice for an extremely comforting meal.

Having a basket of crusty bread, higher in protein Greek yogurt bread or Irish soda bread is perfect for sopping up the remaining gravy.

How to Store and Reheat

Store: Store any stew leftovers in an airtight container for up to 5 days in the refrigerator.

Freeze: I personally do not freeze stew because I do not like the texture of thawed potatoes. However, you can freeze it in an airtight, freezer-safe container or resealable silicone bag for up to 3 months. Make sure to thaw in the fridge overnight or on the counter for 6 hours before reheating.

Reheat: Reheat desired amount by simmering in small pot on low heat.

FAQs

More Stew Recipes

• Chicken stew
• Chicken chickpea stew
• Ground turkey stew
• Beef stew

More Lamb Recipes to Try

• Fried lamb chops
• Air fryer lamb chops
• Lamb loin chops
• Leg of lamb recipe

Print

Lamb Stew Recipe

Easy Lamb Stew Recipe with fall-apart lamb and hearty vegetables slowly cooked in a delicious rustic broth.

Course Main Course

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 2 hours hours 10 minutes minutes

Total Time 2 hours hours 20 minutes minutes

Servings 8 servings

Calories 274kcal

Author Olena Osipov

Equipment

• Dutch oven

Ingredients

• 2-3 pounds boneless lamb shoulder trimmed of excess fat
• 2 pounds baby potatoes
• 2 large carrots cut in large chunks
• 3 large celery stalks chopped
• 1 large onion chopped
• 3 large garlic cloves minced
• 2 tablespoons olive oil extra virgin
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 teaspoon salt divided
• 1 teaspoon ground black pepper divided
• 3 ounces tomato paste low sodium
• 8 ounces brown mushrooms
• 3 cups beef broth low sodium
• 3/4 cup red wine
• 1 tablespoon Worcestershire sauce
• 3 bay leaves

US Customary – Metric

Instructions

• Preheat large Dutch oven on medium-high heat and add 1 tablespoon of olive oil. Season lamb with 1/2 teaspoon salt and 1/2 teaspoon ground black pepper. Add half of the lamb to the pot and cook until golden brown, for about 7 minutes and stirring just a few times. Transfer to a large plate and repeat with remaining lamb.
• Add remaining 1 tablespoon of olive oil and add onion, celery and garlic. Saute until translucent, stirring occasionally. Then add oregano and thyme, and saute for another 30 seconds, stirring constantly. Add tomato paste and stir with vegetables until incorporated. Add mushrooms.
• Add beef broth, red wine, Worcestershire sauce, bay leaves, remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper, previously browned lamb and stir.
• Cover pot with a lid and bring to a boil. Then reduce heat to low and simmer for 1.5 hours or until lamb is fork tender.
• Add potatoes and carrots, stir and simmer for 25 minutes or until potatoes are fork tender.
• Turn off heat and let lamb stew stand in a pot covered for about 10 minutes. Serve hot, garnished with parsley if you wish, and a slice of Irish soda bread.

Notes

• Store: Refrigerate in an airtight container for up to 5 days. Reheat desired amount by simmering in small pot on low heat.
• Freeze: You can freeze the stew but I personally do not like thawed potatoes texture. Freeze in an airtight container or resealable silicone bags  for up to 3 months. Thaw in the fridge overnight or on the counter for 6 hours.

Nutrition

Serving: 2cups | Calories: 274kcal | Carbohydrates: 28g | Protein: 19g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 46mg | Sodium: 421mg | Fiber: 4g | Sugar: 5g

The post Lamb Stew Recipe appeared first on iFoodReal.com.

This Boneless Turkey Breast Roast is stuffed with garlic, has a golden herb crust and comes out tender and juicy every time! You need only 6 ingredients for flavorful and impressive results every time!

Make this juicy boneless turkey breast roast for Thanksgiving dinner instead of roasting a whole turkey! I am a pro at cooking turkey breast for holidays because it’s always just 4 of us.

Over the years I have perfected a slow cooker boneless turkey breast, Instant Pot turkey breast and even turkey breast in air fryer. One time I made a bone-in turkey breast and for extra naughty version we once had bacon wrapped turkey breast.

So, lots of options for you depending what you are feeling like this year!

Why You’ll Love This Recipe

• Perfect for small holiday gatherings: If you are feeding only 4 – 6 people, this turkey roast is a perfect size.
• Flavorful and customizable: Anything stuffed with garlic is always delicious! Spices in this recipe are very simple and you can go for them, or use this turkey breast rub.
• Turns out juicy every time: Juicy whole turkey is a hit and miss, where as a turkey breast guaranteed to be juicy because cooking it is so easy!
• Frees up oven space: You need only 1 1/2 hours to cook this roast vs. 4-5 hours for a whole bird.

Ingredients for Boneless Turkey Breast Roast

6 simple ingredients is all you need for this recipe! When purchasing your turkey roast, general rule of thumb is 1/2 pound of turkey breast per person, so purchase accordingly to the number of guests you will be serving.

• Boneless turkey breast roast: This recipe calls for fresh boneless skinless turkey breast roast. If you have a frozen one, thaw it first. It can be boneless turkey breasts, only turkey thighs or both. In either case, meat is shaped and held together by stretchy mesh.
• Fresh rosemary: Not dried. I am all for shortcuts but holiday roast calls for fresh herbs as it infuses the best taste.
• Garlic: There is really no substitute for fresh garlic, which has a very distinctive flavor. If you are allergic to garlic, maybe bake with a bit of lemon juice and zest. And sprinkle with fresh chives before serving.
• Olive oil: Can also use avocado oil or grapeseed oil. I do not recommend to use melted butter because it will solidify as soon as you brush it on cold turkey breast roast and herbs will not stick.
• Salt and black pepper: To season and taste.

How to Cook Boneless Turkey Breast

You need only 10 minutes to prep this recipe. I prefer to roast turkey breast in my 6 Quart Dutch oven but you can also do so on a baking sheet or in a roasting pan.

If your meat is frozen, here is an easy tutorial how to thaw a turkey breast, even if you need to do so quickly.

Preheat oven to 350 degrees F.

Stuff with garlic: In a medium roasting pan or Dutch oven, place turkey breast and make 10-15 inserts with a paring knife. Stick garlic slice into each hole until you run out of garlic.

Season with rosemary: Rub roast with oil, then sprinkle with salt and pepper all around. Taking small handfuls of rosemary pat it onto the roast, then sprinkle some.

The goal is to coat the roast in herbs for best roasted turkey flavor.

Bake uncovered for 30 minutes per 1 pound at 350 F: I cooked 3 pounds turkey breast roast for 90 minutes or until meat thermometer inserted in the thickest part of the breast reads 160 degrees F.

Remove mesh casing and slice: Using sharp knife or kitchen scissors, cut casing in the middle, remove and discard. Slice into thin slices without pushing on meat too hard.

How Long to Cook Boneless Turkey Breast Roast in the Oven?

You are probably wondering “how long to cook boneless turkey breast roast per pound?”. And it’s a good question because it is the key to success to a juicy roast.

The general rule of thumb is to cook it for 30 minutes per pound in preheated to 350 degrees F oven.

Here is a table of cooking times for quick reference:

Tips for Best Results

• Don’t remove the casing before cooking: Under any circumstances, please don’t. Casing is holding pieces of meat together. If you remove it, meat will fall apart. Do not worry, we will season it inside. It will come out juicy and delicious.
• Bake roast uncovered: If you cover it, white meat will steam instead of roasting.
• Don’t check on it during baking: I do not recommend to open the oven and try to baste it with turkey broth or melted butter. Each time you open the door, the oven temperature drops and your cook time will be skewed.
• Important to let meat rest! Resting meat results in juicy and tender turkey. Remove roast from the oven, cover with aluminum foil and let turkey breast rest for 10 minutes. Don’t skip!
• Browned crispy skin: You can try broiling the roast for a few minutes at the end. Just be careful not to dry out the turkey.

Variations

This recipe as is produces amazing results! If you want to try some variations though, here are some ideas.

• Additional rub seasonings: Onion powder, crushed thyme, sage, and smoked paprika are great. Or just try my delicious turkey breast rub that is full of yummy seasonings to complement the turkey breast perfectly.
• Can’t stand the thought of not using butter to rub turkey? Melt small amount of butter then mix with EVOO or some readers have had success with using room temperature butter.
• Stuffed turkey breast: If you are up for the challenge, some readers have successfully removed mesh, unrolled the breast and spread additional layer of fresh herbs and butter, then rolled it back up and stuffed breast back in mesh before roasting.
• Brine turkey overnight for additional flavor.

How to Serve

Since I usually make this turkey roast at Thanksgiving, I serve it with healthy turkey gravy and healthy cranberry sauce.

Are you wondering “What else to serve with turkey breast?”. Here are a few more holiday side dishes that are the perfect complement to your festive celebration.

• Healthy sweet potatoes
• Cauliflower mashed potatoes
• Crispy Parmesan potatoes
• Parmesan roasted brussels sprouts
• Healthy sweet potato casserole
• Healthy green bean casserole
• Cauliflower stuffing

Storing Leftovers

Store: Refrigerate cooked turkey roast whole or sliced in an airtight container for up to 1 week. Leftover turkey is so good cold on its own, in a sandwich or we love these leftover turkey quesadillas. Or reheat just until warm with gravy. This recipe is so versatile!

Freeze: Freeze leftovers sliced or cut into bite sized pieces in an airtight container for up to 3 months. Thaw in refrigerator and then use leftovers for turkey noodle soup, turkey and rice soup, as a protein in a salad for lunch, or for turkey tacos!

FAQs

More Main Dish Recipes to Try

Here are a few more suggestions for your small holiday meal instead of traditional turkey!

• Baked turkey legs
• Beef sirloin tip roast
• Boneless leg of lamb recipe

Print

Boneless Turkey Breast Roast

This Boneless Turkey Breast Roast is herb crusted and garlic stuffed then baked in the oven with tender, juicy results!

Course Dinner

Cuisine American Ukrainian

Diet Low Fat

Prep Time 10 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Resting Time 10 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 10 servings

Calories 258kcal

Author Olena Osipov

Equipment

• Dutch oven
• Meat thermometer
• Glass bowls

Ingredients

Boneless Turkey Roast

• 3 pounds fresh boneless turkey roast in casing
• 3 large garlic cloves cut into matchsticks
• 3 large rosemary sprigs leaves removed and minced
• 2 tablespoons extra virgin olive oil
• 1 1/4 teaspoons salt
• Ground black pepper to taste

Easy Pan Gravy (Optional)

• 2 cups low sodium chicken stock or water
• 1/4 cup white wine
• 1 tablespoon butter
• 1 tablespoon cornstarch
• 1/4 teaspoon salt
• Ground black pepper to taste

US Customary – Metric

Instructions

Boneless Turkey Roast

• Preheat oven to 350 degrees F. In a medium roasting pan or Dutch oven, place turkey roast and make 10-15 inserts with a paring knife. Stick garlic slice into each one until you run out of garlic.
• Rub roast with oil, then sprinkle with salt and pepper all around. Taking small handfuls of rosemary pat it onto the roast, then sprinkle some. The goal is to coat the roast in herbs.
• Bake uncovered for 90 minutes. Check with meat thermometer, it should read 160 degrees F.
• Remove from the oven, cover and let rest for 10 minutes. Internal temperature will reach 170 degrees F and juices settle.
• Using  a sharp knife or scissors, remove the casing and slice. Serve warm at a Holiday table with traditional sides of mashed potatoes and gravy, cold as an appy or use in sandwiches instead of deli meat.

Easy Pan Gravy (Optional)

• Place roasting pan with juices from cooking turkey roast on medium heat. Scrape and shake rosemary and burnt on pieces from removed casing into the pot. There is a lot of flavor. Discard the casing.
• Add broth and bring to a boil. Cook for 5 minutes and whisk to scrape the walls. Again lots of flavor in there. Add white wine, butter, salt and pepper. Bring to a boil, reduce heat to low-medium and cook for 5 minutes.
• In a small bowl, add a bit of gravy from the pot and cornstarch. Whisk well with a fork, pour back into the pot and whisk until gravy starts boiling.
• Cook for 2-3 minutes or until thickened a bit. Serve with a turkey roast.

Video

Notes

• Make ahead: Season the turkey breast with garlic and herbs, cover and refrigerate up to 24 hours. Let turkey come to room temp, then proceed with roasting.
• Store: Refrigerate roast whole or sliced in an airtight container for up to a week. It tastes so good cold. And warm with gravy. This recipe is so versatile!
• Freeze: Freeze leftovers sliced or cut into bite sized pieces in an airtight container for up to 3 months. Thaw in refrigerator.
• Fresh boneless turkey roast: This recipe calls for fresh boneless skinless turkey roast. If you have a frozen one, thaw it first.
• Bone in roast: If you want to cook turkey breast with bone in, check out this bone in turkey breast roast.

Nutrition

Serving: 2slices | Calories: 258kcal | Carbohydrates: 1g | Protein: 30g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 92mg | Sodium: 442mg | Sugar: 1g

The post Boneless Turkey Breast Roast appeared first on iFoodReal.com.

Learn how to roast perfect Boneless Leg of Lamb Recipe every time! Herb crusted and garlic stuffed, this is an easy lamb roast anyone can make!

If you have meat with bone-in, use this leg of lamb recipe. We also absolutely love our braised lamb shanks and lamb stew!

My favorite way to celebrate anything is with this boneless leg of lamb recipe. I love roasting it because it’s so easy to do but looks grande on the table!

I created this recipe about 15 years ago. I make it for Easter dinner, Holidays or whenever I need to leave a lasting impression. Works every time!

Why You Will Love This Recipe

• Easy recipe: Boneless leg of lamb is actually the easiest red meat to roast. Lamb is expensive, so I understand your fear of “screwing it up”. You will not!
• Tender juicy meat: Thanks to the precise cook times for your preferred level of doneness.
• It’s for garlic all lovers: Stuffed with over 30 slivers of fresh garlic.
• Foolproof results: This lamb recipe is 15 years old, tried and tested on our family.
• Recipe with a video: If you are more of a visual learner, video instructions will be helpful.

Ingredients for Boneless Leg of Lamb

To make this recipe you will need 6 simple ingredients you more likely have on hand right now. General rule of thumb is to plan about 1/2 pound of roasted lamb per person.

• Boneless leg of lamb: It is a leg of lamb where bone has been removed and meat rolled, tied or netted into a shape of oval roast. You can find it in many grocery stores fresh or frozen, or in a butcher shop.
• Garlic: Fresh garlic cloves make all the difference. I don’t recommend to use garlic powder.
• Dried rosemary: Dried rosemary is more convenient. However, you can use fresh rosemary if you wish and it will yield even more flavor. Or a mixture of both.
• Olive oil: Extra virgin olive oil goes well with lamb naturally. But you can also use avocado oil or grapeseed oil.
• Salt and black pepper: To season and taste.

How to Roast Boneless Leg of Lamb

• Prep: Preheat oven to 425 degrees F while you are preparing the roast. Cut garlic into thin slivers.
• Make holes in the roast: In a medium roasting pan or Dutch oven (no need for a rack but you can use one), place deboned leg of lamb roast and make about 20-30 inserts with a paring knife.
• Stuff with garlic: Stick garlic slice into each opening until you run out of garlic.
• Season with spices on both sides: Rub the roast with oil all around. Then sprinkle one side with half of rosemary, salt and pepper. Turn around and repeat on another side.

Bake lamb roast uncovered according the schedule below until desired doneness when checked with a quality meat thermometer.

Meat will keep “cooking” as it rests. Please keep in mind internal temperature will rise while meat is resting after baking in the oven.

• Important to let meat rest: Remove lamb roast from the oven and let rest uncovered for 15 minutes. Do not skip!
• Remove casing: Transfer lamb roast on a cutting board. Using a sharp carving knife, remove the casing. I highly recommend to sharpen the knife before slicing, helps a lot not to destroy the roast.
• Carving roast: Slice into 1/4 inch slices against the grain. Thin slices of lamb taste better than thick ones.

To roast potatoes in fat drippings (optional but so good)

Lamb is extremely fatty meat. You will see a lot of fat and drippings at the bottom of roasting pan. Take advantage of it to make lamb and potatoes (and other veggies), so good!

• Remove some fat and drippings: Scoop out 1 cup of drippings as it is just too much and roasted vegetables will come out too greasy. Not healthy and there is enough flavor in remaining juice and fat.
• Add veggies and seasonings: I added about 2 pounds baby potatoes, 2 carrots, 1/2 tablespoon garlic powder, 3/4 tsp salt and ground black pepper to taste. Then stir to coat.
• Bake: At 450 degrees F for about 35 minutes or until fork tender. You can prep the veggies and seasonings while lamb is cooking, so after just pop them in without even turning off the oven.

How Long to Cook Boneless Leg of Lamb?

Here is a handy roasting times chart. Always check with a good internal meat thermometer. Cooking times are listed per 1 pound of meat.

All ovens vary due to age, electric vs. gas etc. Not to mention convection oven cooks food faster. So check earlier than later!

My best advice is for 4-5 pounds roast to check internal temperature after 1 hour and go from there. For 2-3 pounds roast, check after 45 minutes. It all comes down to checking often after a certain period of time.

Tips for Best Results

• Plan ahead: Roasting boneless leg of lamb in the oven is easy! It just needs enough cooking time. I recommend to plan ahead with this recipe. Just make sure you understand your dinner will be on the table in 2 hours if you roast lamb. I speak from my own experience.
• Don’t remove the casing before cooking: Under any circumstances keep netting or rope on. It is what is holding pieces of meat together. If you remove it, meat will fall apart.
• Bake roast uncovered: You need meat to brown on the outside, not steam. If you cover it with a lid or aluminum foil, roast will steam instead of roasting.
• Adjust for your oven: All ovens vary, I can’t stress this enough! If your oven runs hotter or takes longer to cook, adjust cook time accordingly to avoid overcooked or undercooked lamb. Rule of thumb is to start checking with instant-read thermometer 1/2 hour before end of cook time as per recipe.
• If you use a convection oven method: It cooks food faster than regular oven. To cook any recipe in a convection oven, follow this easy formula: reduce the temperature by 25 degrees F or reduce the cook time by 25%. Today some ovens even offer convection conversion completely eliminating any guesswork!

What to Serve with Leg of Lamb?

Serve sliced lamb meat on its own, or drizzled with freshly squeezed lemon juice or fresh mint jelly. We usually have lemon on hand at all times, so it rounds up meat flavors nicely.

• Sauces: Aside mint jelly and traditional gravy, chimichurri sauce adds bright tangy flavor to roasted lamb.
• Potatoes: Lamb roast would be delicious with healthy mashed potatoes, Instant Pot mashed potatoes, sweet potato mash, crispy Parmesan potatoes or this genius cauliflower mashed potatoes.
• Salads: Look for salads that are bright and colorful like traditional Greek salad, spinach avocado salad, tomato cucumber feta salad or this spinach salad recipe.
• Vegetables: Garlic green beans and baked asparagus are just classics. Also sauteed broccoli would be very nice!

How to Store and Make Ahead

Store: Refrigerate leftovers whole as a roast or sliced in an airtight container for up to 5 days. It tastes so good cold!

Freeze: Freeze leftover lamb sliced or cut into bite sized pieces in an airtight container for up to 3 months. Thaw in refrigerator and then use as a protein in a salad for lunch, sandwich on-the-go or for lamb tacos!

Make ahead: To save time during a busy day of cooking of a holiday, you can stuff and season roast, cover and refrigerate for 24 hours. Then let it come to room temperature and roast as per recipe.

FAQs

More Roast Recipes to Try

• Boneless turkey breast roast
• Sirloin tip roast
• Beef eye round roast

More Lamb Recipes

• Pan seared lamb chops
• Air fryer lamb chops
• Lamb loin chops recipe
• Grilled lamb kofta kebabs
• Garlic butter lamb chops

Print

Roasted Boneless Leg of Lamb Recipe

Perfect Roasted Boneless Leg of Lamb Recipe every time! Herb crusted and garlic stuffed, this is easy lamb roast anyone can make!

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 8

Calories 175kcal

Author Olena Osipov

Equipment

• Dutch oven

Ingredients

Boneless Leg of Lamb Roast

• 4-5 pounds boneless leg of lamb
• 5-7 large garlic cloves cut into slivers
• 2 tablespoons olive oil extra virgin
• 2 tablespoons rosemary dried
• 1 1/4 teaspoons salt
• Ground black pepper to taste

Roasted Potatoes After (Optional)

• 2 pounds potatoes cubed
• 2 large carrots sliced
• 1/2 tablespoon garlic powder
• 3/4 teaspoon salt
• Ground black pepper

US Customary – Metric

Instructions

• Preheat oven to 425 degrees F.
• In a medium roasting pan or Dutch oven, place boneless leg of lamb roast and make 20-30 inserts with a paring knife. Stick garlic slice into each opening until you run out of garlic.
• Rub roast with oil all around. Then sprinkle one side with half of rosemary, salt and pepper. Turn around and repeat on another side.
• Bake uncovered according until desired doneness. Remember meat will keep "cooking" as it rests.

  °Medium Rare: 130 – 135 degrees F internal temperature – about 16 minutes/lb.

  °Medium Well: 140 – 145 F internal temperature – about 18 minutes/lb.

  °Well-Done: 150 – 155 F internal temperature – about 20 minutes/lb.
• My best advice for 4-5 lbs roast is to check internal temperature after 1 hour and go from there. For 2-3 lbs roast, check after 45 minutes. It all comes down to checking often after a certain period of time towards the end.
• Remove lamb roast from the oven and let rest uncovered for 15 minutes.
• Using  a sharp knife, remove the casing and discard it.
• Slice lamb into 1/4 inch slices against the grain. Serve warm at a celebration table or use cold leftovers in sandwiches or salads.

Roast Potatoes in Fat Drippings (Optional)

• Scoop out 1 cup of fat and drippings from the pan and leave in the rest.
• Add potatoes, carrots, garlic powder, salt and pepper and stir well.
• Bake at 450 degrees F for about 35 minutes or until fork tender. You can prep the veggies and seasonings while lamb is cooking, so after just pop them in without even turning off the oven.

Video

Notes

• Make ahead: To save time during a busy day of cooking of a holiday, you can stuff and season roast, cover and refrigerate for 24 hours. Then let it come to room temperature and roast as per recipe.
• Store: Refrigerate roast whole or sliced in an airtight container for up to 5 days. It tastes so good cold.
• Freeze: Freeze leftovers sliced or cut into bite sized pieces in an airtight container for up to 3 months. Thaw in refrigerator.
• Don’t remove the casing before cooking: Under any circumstances keep netting or rope on. It is what is holding pieces of meat together. If you remove it, meat will fall apart.
• Adjust for your oven: All ovens vary. Rule of thumb is to start checking with internal meat thermometer 1/2 hour before end of cook time as per recipe.
• Meat will keep “cooking” as it rests: Please keep in mind internal temperature will rise while meat is resting after baking in the oven.

Nutrition

Calories: 175kcal | Carbohydrates: 1g | Protein: 24g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 362mg | Fiber: 1g | Sugar: 1g

The post Roasted Boneless Leg of Lamb Recipe appeared first on iFoodReal.com.