The result? Rustic, tender pasta with incredible flavor that tastes better than anything store-bought.

This post may contain affiliate links. Please read my disclosure policy here.

Ingredients for Homemade Pasta Dough

• all-purpose flour
• eggs
• salt
• olive oil (optional)

Watch how easy it is..

If you enjoyed this recipe make sure to leave a 5-star rating. As well as leave a comment if you have any questions or what you enjoyed most. Be sure to tag us on social media #juliesapron or @juliesapron for a chance to be featured on our page. These small gestures mean so much for the success of my blog! Thank you for following along and if you are new here, welcome; I hope you stick around and enjoy all the recipes!

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Homemade Pasta Without a Pasta Machine (Easy Hand-Rolled Recipe)

If you’ve ever wanted to make homemade pasta without a pasta machine, you’re in the right place. This simple, beginner-friendly method shows you exactly how to make pasta dough from scratch, roll it out with a rolling pin, and cut it by hand—no special tools required.

Course DINNER, italian, lunch, pasta

Cuisine Italian

Keyword from scratch staples, homemade, italian, pasta

Prep Time 30 minutes minutes

Cook Time 3 minutes minutes

10 minutes minutes

Total Time 43 minutes minutes

Servings 4 servings

Author Julie Chelombitko

Equipment

• 1 rolling pin
• 1 Sharp Knife
• 1 pot for boiling

Ingredients

• 2 cups flour
• 3 eggs
• ½ teaspoon sea salt
• 1 teaspoon olive oil

Instructions

• Mix the Dough: On a clean surface, mound your flour and create a well in the center. Crack the eggs into the well, add salt and olive oil. Use a fork to gradually mix the flour into the eggs until a shaggy dough forms.

• Knead the Dough: Knead for about 8–10 minutes until the dough is smooth and elastic. If it’s sticky, add a little flour. If too dry, add a tiny splash of water.

• Let It Rest: Wrap the dough and let it rest for 30 minutes. This relaxes the gluten and makes rolling easier.

• Roll the Pasta by Hand: Divide the dough into smaller pieces. Using a rolling pin, roll each piece as thin as possible (about 1/16 inch thick).

• Cut Pasta Without a Machine: Lightly flour the sheet, fold it loosely, and cut into strips using a sharp knife

• Cook the Pasta: Boil in salted water for 2–4 minutes until tender. Fresh pasta cooks quickly, so keep an eye on it!

Video

Notes

• Dough should be soft and smooth. If sticky, add flour 1 tablespoon at a time; if dry, wet your hands and continue kneading.
• Resting the dough for at least 30 minutes is essential for easy rolling—don’t skip this step.
• Roll the dough thin enough to slightly see your hand through for the best texture.
• Fresh pasta cooks quickly (2–4 minutes), so watch closely to avoid overcooking.
• Lightly flour the cut pasta to prevent sticking before cooking.
• Dough can be made ahead and refrigerated for up to 24 hours or frozen after cutting.
• No rolling pin? A bottle works just as well.

The post Homemade Pasta Without a Pasta Machine (Easy Hand-Rolled Recipe) appeared first on Julies Apron.

If you’ve been searching for:

• how to make butter in a stand mixer
• homemade butter recipe with heavy cream
• easy butter recipe without shaking

…this is the method you’ll want to use.

Ingredients

• 2 cups heavy cream (cold)
• Pinch of sea salt (optional)

🥣 What You Need

• Stand mixer or hand mixer
• Mixing bowl
• Strainer or cheesecloth (optional)

This is the easiest way to make butter from heavy cream without shaking

⏱️ How to Make Homemade Butter in a Mixer (Step-by-Step)

This is the best method for making butter quickly at home.

Step 1: Pour the Cream

Add 2 cups of cold heavy cream to your mixing bowl.

Step 2: Start Mixing

Begin on medium speed and gradually increase speed to the highest.

Step 3: Watch the Stages

The cream will transform in stages:

• Liquid cream
• Whipped cream
• Thick, grainy texture
• Separation into butter + buttermilk

This takes about 3–6 minutes; in some cases, it may take longer. It just depends on your mixer and the speed you mix at.

Step 4: Separate the Buttermilk

Once the butter clumps together, forming butter, stop the mixer and pour out the liquid buttermilk. DONT pour it out, just set aside in the fridge to use next time you make baked goods (you will be so impressed.)

Step 5: Rinse the Butter

Rinse the clump of butter in a bowl with very cold water. You can add ice, but the water was already freezing my hands. Just make sure your water isn't warm enough that the butter starts melting in your hands. Press gently, working through all the butter to remove any remaining liquid. This helps to preserve the butter and improve the flavor. Wash the butter this way and replace the water once the butter leaves the water clear it is cleansed and ready to enjoy. It took me 3 times to get there.

Step 6: Add Salt

Mix in a pinch of sea salt, I wouldn't skip this step, it add a hint of flavor that is irresistible. If you need butter for baking its best unsalted but for spreading salted butter is best.

Step 7: Store

Transfer to an airtight container and refrigerate.

Storage:

• Fridge: up to 1 week
• Freezer: up to 3 months

How Long Does It Take to Make Butter in a Mixer?

If you’re searching how long to make butter in a stand mixer, here’s what to expect:

• Mixing time: 3–6 minutes
• Total time: 10 minutes or less

Which is much faster than shaking by hand in a jar.

Troubleshooting: Why Your Homemade Butter Isn’t Forming

Problem: It stays whipped cream

Fix: Keep mixing—it just needs more time

Problem: Cream is too warm

Fix: Use cold heavy cream

Problem: Mixer speed is too low

Fix: Increase to medium-high speed

Easy Flavor Variations

Once you’ve mastered the base recipe, try:

• Garlic herb butter
• Honey butter
• Cinnamon butter
• Lemon herb butter

Spread it plain on some fresh Sourdough Bread is my favorite way to enjoy fresh homemade butter.

Ways to Use Homemade Butter

• Spread on toast or bread
• Melt over vegetables
• Use in baking
• Add to pasta or rice
• Top pancakes or waffles

❓ FAQs

Can you make butter with a mixer?

Yes! This is one of the fastest and easiest methods.

Do I need a stand mixer?

No, a hand mixer works just as well. Just depending on the mixer, it may require more mixing time.

What kind of cream should I use?

Use heavy cream or heavy whipping cream for best results.

Why do you rinse homemade butter?

To remove excess buttermilk and extend shelf life.

Pro Tips for Perfect Butter

• Use cold heavy cream
• Don’t overmix once butter forms
• Scrape down the bowl if needed
• Taste and adjust salt after mixing

Making homemade butter in a mixer is one of the quickest and most satisfying kitchen projects. With just two ingredients and a few minutes, you’ll have fresh, creamy butter that tastes better than store-bought.

It’s simple, fast, and perfect for beginners.

If you enjoyed this recipe make sure to leave a 5-star rating. As well as leave a comment if you have any questions or what you enjoyed most. Be sure to tag us on social media #juliesapron or @juliesapron for a chance to be featured on our page. These small gestures mean so much for the success of my blog! Thank you for following along and if you are new here, welcome; I hope you stick around and enjoy all the recipes!

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Homemade Butter in a Mixer (2 Ingredients)

This homemade butter recipe with heavy cream and a mixer comes together in just minutes and requires only 2 simple ingredients.

Keyword butter, from scratch staples, spread

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2 sticks

Author Julie Chelombitko

Equipment

• 1 electric mixer

Ingredients

• 2 cups Heavy Cream
• sea salt to taste

Instructions

• Add cream to mixing bowl
• Mix on medium speed until butter forms (3–6 minutes)
• Strain buttermilk
• Rinse butter with cold water
• Add salt and store

The post How to Make Homemade Butter in a Mixer (Easy 2-Ingredient Recipe) appeared first on Julies Apron.

This recipe uses simple, easy-to-find ingredients and can be made entirely in one pan, making cleanup a breeze. It’s not only family-friendly, but also perfect for meal prep, so you can enjoy a delicious, satisfying dinner any night of the week. Whether you’re new to Thai cooking or a seasoned fan, these Thai chicken coconut curry meatballs are a quick, flavorful way to bring restaurant-quality flavors to your dinner table.

This post may contain affiliate links. Please read my disclosure policy here.

Ingredients you will need

• Ground Chicken Meatballs

Coconut Curry Sauce

• Curry Paste
  Curry paste provides the main flavor of the dish, adding heat, aromatics, and the signature Thai curry taste.
• Coconut Milk
  Coconut milk creates the rich, creamy base of the sauce and balances the spice from the curry paste.
• Soy Sauce or Coconut Aminos
  Soy sauce or coconut aminos adds saltiness and umami, enhancing the overall depth of flavor.
• Garlic
  Garlic adds a savory, aromatic base that builds flavor in both the meatballs and the curry sauce.
• Bell Peppers
  Bell peppers add natural sweetness, color, and a slight crunch that balances the creamy sauce.
• White Rice
  White rice serves as the perfect base, soaking up the flavorful coconut curry sauce.
• Cilantro
  Cilantro adds a fresh, bright herbal flavor that lightens the rich curry.
• Lime
  Lime juice adds acidity and brightness, helping balance the creamy and savory flavors of the dish.

See recipe card for quantities.

Substitutions

• Coconut aminos for gluten-free or soy-free
• Ground turkey as a lower-fat alternative instead of ground chicken
• Lite coconut milk for a lighter sauce

How to Make Thai Coconut Curry Meatballs

1. Prepare the meatball mixture: In a large bowl, combine ground chicken meat, onion, breadcrumbs, egg, salt, and pepper. Mix gently—don’t overwork the meat.

2. Shape and cook the meatballs (pan-fry or bake): Roll into small meatballs (about 1–1.5 inches). Heat oil in a skillet over medium heat and cook until browned on all sides and mostly cooked through. Remove and set aside.

3. Make the coconut curry sauce: In the same pan, add curry paste and cook for 1–2 minutes until fragrant. Pour in coconut milk, soy sauce, and garlic. Stir well to combine.

4. Sauté veggies: Cut bell peppers and carrots into long strips and sauté until soft.

5. Simmer, Garnish and Serve: Return the meatballs to the pan and simmer for 8–10 minutes until fully cooked and the sauce thickens slightly. Add lime juice, taste, and adjust seasoning. Garnish with fresh cilantro and serve warm.

Tips for the Best Coconut Curry Meatballs

• Toast the curry paste before adding liquid for deeper flavor
• Use full-fat coconut milk for a rich, creamy texture
• Don’t overmix the ground meat for the meatballs—that way they’ll stay tender
• Taste and adjust the sauce (lime, salt, spice)

What to Serve with Thai Coconut Curry Meatballs

These meatballs pair perfectly with:

• Steamed rice
• Yakisoba noodles
• Cauliflower rice (low-carb option)
• Stir-fried vegetables

Storage and Meal Prep

These Thai chicken coconut curry meatballs store well, making them great for leftovers and meal prep.

Fridge

Store the meatballs and sauce in an airtight container in the refrigerator for 3–4 days. The flavors often deepen overnight, making leftovers even more delicious.

Freezer

You can freeze the meatballs in the coconut curry sauce for 2–3 months. Let the dish cool completely, then transfer it to a freezer-safe container or bag. For best results, freeze in portion-sized servings so it’s easy to reheat later.

How to Reheat

From the Refrigerator

Reheat the meatballs and sauce in a saucepan over medium-low heat, stirring occasionally until warmed through. If the sauce has thickened, add a splash of coconut milk or water to loosen it.

You can also microwave individual portions in 30–60 second intervals, stirring between each interval until hot.

From Frozen

For best texture, thaw the curry overnight in the refrigerator. Reheat gently on the stovetop over medium-low heat, stirring occasionally until hot.

If reheating directly from frozen, place the curry in a saucepan with a small splash of water or coconut milk and warm it over low heat, stirring frequently as it thaws and heats through.

Tip: Cook fresh rice when reheating so the dish tastes freshly made.

Recommended Equipment

You don’t need any special tools to make these Thai chicken coconut curry meatballs, but a few basic kitchen items will make the process easier.

• Large Mixing Bowl
  A mixing bowl is useful for combining the ground chicken, seasonings, and other meatball ingredients evenly.
• Measuring Cups and Spoons
  Accurate measurements help balance the flavors in the curry sauce and ensure the meatball mixture has the right texture.
• Large Skillet or Sauté Pan
  A wide skillet is ideal for browning the meatballs and simmering them in the coconut curry sauce.
• Baking Sheet (Optional)
  If you prefer to bake the meatballs instead of pan-frying them, a baking sheet lined with parchment paper works well.
• Wooden Spoon or Silicone Spatula
  These tools make it easy to stir the curry sauce and gently move the meatballs without breaking them.
• Rice Cooker or Saucepan
  Use a rice cooker or a small saucepan to prepare the white rice that will be served with the curry meatballs.
• Microplane or Zester (Optional)
  A microplane is helpful for grating fresh garlic or ginger quickly and evenly, which enhances the flavor of the dish.

How to Make This Recipe Healthier

If you want a lighter version of Thai chicken coconut curry meatballs, there are a few easy swaps you can make without sacrificing flavor.

Use Lite Coconut Milk
Lite coconut milk contains less fat than full-fat coconut milk while still providing the creamy texture and coconut flavor the sauce needs.

Bake Instead of Fry
Baking the meatballs instead of pan-frying reduces the amount of added oil while still producing tender, flavorful meatballs.

Serve with Cauliflower Rice
Cauliflower rice is a low-carb alternative to traditional rice and adds extra vegetables to the meal while still soaking up the curry sauce.

Use Whole-Grain Rice
Brown rice or other whole grains like quinoa provide more fiber and nutrients than white rice, making the dish more filling and balanced.

Frequently Asked Questions

Related

Looking for other recipes like this? Try these:

If you enjoyed this recipe make sure to leave a 5-star rating. As well as leave a comment if you have any questions or what you enjoyed most. Be sure to tag us on social media #juliesapron or @juliesapron for a chance to be featured on our page. These small gestures mean so much for the success of my blog! Thank you for following along and if you are new here, welcome; I hope you stick around and enjoy all the recipes!

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Thai Coconut Curry Meatballs

Ready in just 30 minutes, These Thai coconut curry meatballs are an easy weeknight meal that tastes like restaurant-quality comfort food. Serve over fluffy jasmine rice or noodles and finish with fresh lime and herbs for a vibrant, satisfying dish.

Course DINNER, meatballs, sauce

Cuisine thai

Keyword CHICKEN, coconut milk, curry, meatballs, suace, thai

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 people

Author Julie Chelombitko

Equipment

• large mixing bowl
• measuring cups and spoons
• Large Skillet or Sauté Pan
• Baking Sheet (Optional)
• Wooden Spoon or Silicone Spatula
• Rice Cooker
• Microplane or Zester

Ingredients

• 20 meatballs Ground Chicken Meatballs
• 1 lrg red bell pepper
• 2 lrg carrots
• 4 cups cooked white rice
• 3 tablespoon cilantro
• 1-2 lime

Coconut curry sauce:

• 2-3 tablespoon red curry paste
• 13 oz coconut milk
• 1 tablespoon soy sauce
• 3 cloves garlic

Instructions

• Prepare the meatball mixture: In a large bowl, combine ground chicken meat, onion, breadcrumbs, egg, salt, and pepper. Mix gently—don’t overwork the meat.
  
• Shape and cook the meatballs (pan-fry or bake): Roll into small meatballs (about 1–1.5 inches). Heat oil in a skillet over medium heat and cook until browned on all sides and mostly cooked through. Remove and set aside.
  
• Make the coconut curry sauce: In the same pan, add curry paste and cook for 1–2 minutes until fragrant. Pour in coconut milk, soy sauce, and garlic. Stir well to combine.
  
• Sauté veggies: Cut bell peppers and carrots into long strips and sauté until soft.
  
• Simmer, Garnish, And Serve: Return The Meatballs To The Pan And Simmer For 8–10 Minutes, Until Fully Cooked And The Sauce Has Thickened slightly. Add lime juice, taste, and adjust seasoning. Garnish with fresh cilantro and serve warm.
  

Video

Notes

• Use full-fat coconut milk for the creamiest, richest sauce. Light coconut milk will make the sauce thinner.
• Don’t overmix the meatball mixture—this keeps the meatballs tender and juicy.
• Browning the meatballs first adds extra flavor, but you can bake them for an easier option.

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🌶️ Spice Level Adjustments

• For a milder flavor, use 1–2 tablespoons of curry paste and add more coconut milk.
• For more heat, add extra curry paste or a pinch of red pepper flakes.

---

🔄 Ingredient Substitutions

• Swap ground chicken with pork, turkey, or beef.
• Use gluten-free breadcrumbs or almond flour if needed.

---

🥦 Add-Ins & Variations

• Stir in veggies like spinach, bell peppers, or carrots for extra nutrition.
• Make it low-carb by serving with cauliflower rice.

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❄️ Storage & Reheating

• Store leftovers in the fridge for up to 4 days.
• Freeze for up to 3 months in an airtight container.
• Reheat gently on the stove or microwave with a splash of coconut milk or water to loosen the sauce.

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🍚 Serving Suggestions

• Best served with jasmine rice, rice noodles, or steamed vegetables.
• Garnish with fresh cilantro, basil, and lime wedges for the best flavor.

The post THAI CHICKEN COCONUT CURRY MEATBALLS (Easy 30-Minute Recipe) appeared first on Julies Apron.

Mushroom soup is most popular during the fall and winter months, when people are searching for cozy, comforting meals and easy soup recipes. With its rich flavor, versatility, and simple ingredients, mushroom soup remains a go to recipe throughout the colder seasons.

You know we love our mushrooms! Foraging every fall for these flavorful and nutrient-dense treats. If you are a mushroom entusiast like us make sure to make our LION'S MANE CRAB CAKES, my favorite mushroom crab cake recipe!

Ingredients

• Yellow onion
• Garlic
• Mushrooms, prefered wild mushrooms such as Chantarells
• Carrot
• Chicken Broth
• Gold Yukon Potaotes
• Heavy Cream
• Dill
• Seasonings

See recipe card for quantities.

FAQ: Creamy Mushroom Soup with Simple Ingredients

Conclusion: Creamy Comfort Without the Fuss

If you enjoyed this recipe make sure to leave a 5-star rating. As well as leave a comment if you have any questions or what you enjoyed most. Be sure to tag us on social media #juliesapron or @juliesapron for a chance to be featured on our page. These small gestures mean so much for the success of my blog! Thank you for following along and if you are new here, welcome; I hope you stick around and enjoy all the recipes!

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Creamy Mushroom Soup

This recipe is a true no wine creamy mushroom soup that keeps things approachable and family-friendly, while still delivering rich flavor and a silky texture. Best of all, it’s also a mushroom soup without flour, making it naturally lighter and easier to prepare.

Course DINNER, lunch, mushroom, Soup

Keyword creamy, heavy cream, mushroom, quick and easy, SOUP

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 8 servings

Author Julie Chelombitko

Equipment

• 1 Large soup pot or Dutch oven
• 1 Cutting Board
• 1 spoon Ladle
• 1 immersion blender
• 1 Sharp Knife

Ingredients

• 1 Yellow onion
• 1 lb Mushrooms Preferably Chantrelles
• 1 lrg Carrot
• 8 Med Yukon Gold Potatoes
• 8-10 cups Chicken Broth
• ½ cup Heavy Cream
• 2 tablespoon Dill chopped
• salt and pepper to taste

Instructions

• Step 1: Sauté the aromatics

  Cook onions and garlic in butter until soft and fragrant. Add in the chopped carrots as well and saute until soft.
• Step 2: Add the mushrooms

  Sauté until tender and lightly golden to bring out their natural richness.
• Step 3: Pour in the broth

  Simmer to develop flavor and create the soup base. Because this is a mushroom soup without flour, the creaminess comes naturally from the mushrooms and optional blending — no roux required.
• Step 4: Add the potatoes

  Peel and chop your potatoes into 1-inch cubes and add into your soup.
• Step 5: Add the cream and herbs

  Stir in cream at the end for that signature silky finish and garnish with fresh chopped dill. Do a taste test and adjust the seasoning to your preference.

The post CREAMY MUSHROOM SOUP appeared first on Julies Apron.

This post may contain affiliate links. Please read my disclosure policy here.

Ingredients needed to make Beet Coleslaw Salad

• Green Cabbage
• Beet
• Spinach
• Sweet Red Pepper
• Carrot
• Sweet onion
  • Dressing:
  • Olive Oil
  • White vinager
  • Salt and Pepper

See recipe card for quantities.

Equipment Recommendation

• Mandolin Slicer: A must in any kitchen invest in a good quality one and you won't have to ever replace it. Perfect for salads, and meal prep.
• Cutting Board: I love composite wood cutting boards. They don't absorb liquid like some wooden boards do and are better than plastic so you can avoid those harmful chemicals or plastic shavings in your food.
• Mixing Bowl: Mixing bowls with lids is a game changer from food prep to storage to serving all in one bowl.
• Tongs or salad claws: Salad claws make it so simple to toss and mix a salad. You can also get metal salad claws that can double for shredding meat.
• Measuring cup

How to make Raw Beet and Carrot Salad

1. Prep the veggies: Start by peeling and grating ½ a large beet and 1 large carrot. Then, finely shred ½ a large firm cabbage using a mandolin slicer. Using a sharp knife, slice 3 small or 1 large sweet red pepper and finely dice 1 small sweet onion. Next, chop the 1 cup of spinach into smaller pieces.

2. Add all the chopped, grated, and sliced vegetables into a bowl. If you are planning to serve at a later time, cover with an air-tight lid and refrigerate for up to 3 days. This is a great salad option for meal prep.

3. Make the dressing: In a measuring cup to reduce dishes, add ¼ cup olive oil, 1 tablespoon of white vinegar, salt, and pepper to taste I used 2 teaspoon of salt and ½ teaspoon of black pepper. Using a fork, whisk together. Set aside until ready to serve salad. Then drizzle over salad and toss to coat cabbage and vegetables.

4. Mix Salad: When ready to serve, pour the dressing over the shredded vegetables. Using tongs or salad claws, toss well to ensure everything is evenly coated. To maintain optimal freshness, mix right before ready to serve.

Enjoy this vibrant raw beet coleslaw salad as a satisfying side dish or a meal on its own. Just add some protien on top to make it more filling such as grilled chicken or steak. Its unique flavors and eye-catching colors are sure to impress your guests and family!

Substitutions and Variations

Want a creamy dressing? Add in a tablespoon of mayonnaise or plain yogurt into the dressing.

Nutty flavor Add sunflower seeds or chopped walnut pieces.

Citrusy twist: Add a splash of lemon juice or zest to the dressing for a zesty flavor.

Spicy kick: Include a pinch of cayenne pepper in the dressing.

Storage

Refrigerator: Store chopped and shredded vegetables in an airtight container for up to 3 days. The flavors will deepen as it sits, but the texture may soften slightly.

Freezing: This salad is not ideal for freezing as the fresh vegetables lose their crunch when thawed.

FAQ

Need something to serve with this Beet Salad?

Try our Stovetop Braised Short Ribs they would pair amazingly with this salad along with Boursin Mashed Potatoes. If you prefer Chicken try this salad with our Dutch oven Chicken Quarters or our Honey Mustard Chicken Drumsticks. This salad compliments almost any dish.

If you enjoyed this recipe make sure to leave a 5-star rating. As well as leave a comment if you have any questions or what you enjoyed most. Be sure to tag us on social media #juliesapron or @juliesapron for a chance to be featured on our page. These small gestures mean so much for the success of my blog! Thank you for following along and if you are new here, welcome; I hope you stick around and enjoy all the recipes!

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Crunchy Beet Slaw Salad

If you're looking for a colorful, crunchy, and nutritious salad to add to your table, this Crunchy Beet Slaw Salad is your perfect match. Not only is it visually appealing with its vibrant colors, but it's also packed with antioxidants, vitamins, and fiber. Whether preparing for a picnic, family dinner or simply spicing up your weekly meal prep, this beet coleslaw is a must-try. 

Course meal prep, Salad, Side Dish

Cuisine American

Keyword cabbage, coleslaw, raw beets, salad, salad dressing

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6 people

Author Julie Chelombitko

Equipment

• 1 mandolin slicer
• 1 Cutting Board
• 1 Sharp Knife
• 1 large mixing bowl
• 1 tongs or salad claws
• 1 measuring cup

Ingredients

• ½ large Firm green cabbage head
• 1 small Beet
• 1 cup Spinach
• 1 Red Bell pepper
• 1 large Carrot
• 1 small sweet onion

Simple Salad Dressing:

• ¼ cup Olive oil
• 1 tablespoon White Vinegar
• Salt and pepper to taste

Instructions

• Prep the veggies: Start by peeling and grating ½ a large beet and 1 large carrot. Then, finely shred ½ a large firm cabbage using a mandolin slicer. Using a sharp knife, slice 3 small or 1 large sweet red pepper and finely dice 1 small sweet onion. Next, chop the 1 cup of spinach into smaller pieces.
• Add all the chopped, grated, and sliced vegetables into a bowl. If you are planning to serve at a later time, cover with an air-tight lid and refrigerate for up to 3 days. This is a great salad option for meal prep.
• Make the dressing: In a measuring cup to reduce dishes, add ¼ cup olive oil, 1 tablespoon of white vinegar, salt, and pepper to taste I used 2 teaspoon of salt and ½ teaspoon of black pepper. Using a fork, whisk together. Set aside until ready to serve salad. Then drizzle over salad and toss to coat cabbage and vegetables.
• Mix Salad: When ready to serve, pour the dressing over the shredded vegetables. Using tongs or salad claws, toss well to ensure everything is evenly coated. To maintain optimal freshness, mix right before ready to serve.

Notes

Substitutions and Variations

Want a creamy dressing? Add a tablespoon of mayonnaise or plain yogurt to the dressing.

Nutty flavor Add sunflower seeds or chopped walnut pieces.

Citrusy twist: Add a splash of lemon juice or zest to the dressing for a zesty flavor.

Spicy kick: Include a pinch of cayenne pepper in the dressing.

The post CRUNCHY BEET SLAW SALAD appeared first on Julies Apron.

This post may contain affiliate links. Please read my disclosure policy here.

Have you noticed most cold medications have lemon and honey in them? There are natural components in each ingredient that help fight cold symptoms. Why not combine these ingredients for the ultimate comforting tea to sip on through a cold and soothe those symptoms? Also, make the immunity shots even more

Ingredients

• Organic Lemons- Help with immune system support with Vitamin C and antioxidants.
• Organic Ginger- Has Antimicrobial Properties that help fight and kill bacteria.
• Raw Honey- Look for local raw honey in your area for the best results. Raw Honey has an abundant list of health benefits such as antimicrobial, anti-inflammatory, and antioxidant properties. Honey is often used to treat sore throats and coughs. Hence why, many grocery stores' cold and flu medications include honey.

*Organic ingredients are optional but highly recommended.

See the recipe card for quantities.

Equipment Recommendation

• A good blender- You want something strong that will produce a even and smooth texture. I have had great results using this Ninja Blender its effective without breaking the bank.
• Cutting board- I like using either a wood or a composite cutting board. Try to avoid plastic cutting boards you don't want plastic particles in your food.
• Sharp knife- A sharp knife is worth more than gold in a kitchen.
• Glass storage jar- Glass will hold the concentrate more stable and fresh rather than plastic.

Instructions

1. Step 1: Peel lemon and ginger
   • Using a sharp knife, cut off the skin of the lemon, making sure not to cut too much of the lemon, just the skin. This will make it easier for your blender to get an even consistency. Then, using the tip of a spoon, scratch off the skin of the ginger root. If you prefer, you can also cut off the skin using a paring knife. Next, add the ginger, lemon, and honey into a blender.

2. Step 2: Blend
   • Turn on the blender at high speed until all the ingredients are processed and smooth. Feel free to do a taste test at this point and adjust to your preference if you want more of a kick, add more ginger if you need a little more sweetness, add in some more honey.

3. Step 3: Store your tea concentrate
   • Prepare a glass jar by either sterilizing or washing it with soap in hot water, making sure it's clean and won't promote rotting. Pour in your blended lemon, ginger, honey concentrate and cover with a lid, and store in the refrigerator.

4. Step 4: Brew some tea
   • When you are ready to enjoy some soothing tea. Boil water into a 6 oz tea cup and let it slightly cool then add about 3-4 tablespoon of the concentrate, give the tea about 5 minutes to brew, and then enjoy the soothing benefits.

Substitutions and Variations

Sweetener-Free: Skip the honey if you prefer an unsweetened tea or don't want added sugars.

Plant-Based Sweetener: Use agave instead of honey for a vegan option.

Add a Kick: Include a pinch of cayenne pepper for a spicy twist.

Herbal Touch: Add a few fresh mint leaves for a refreshing note.

Storage Tips

The lemon juice in this Lemon ginger tea concentrate acts as a natural preservative. I have kept it in the fridge for more than a week and it did not spoil.

If you would like to store it for a longer period then pour the concentrate into an ice mold and freeze it until the lemon ginger is solid then store it in a freezer zip bag until ready to use. Then just pop one or two cubes into boiling water and enjoy just as the fresh one.

FAQ

Other recipes you might enjoy

Looking for other recipes like this? Try these:

• Rustic Sourdough Bread Recipe
• How to make your own Ground Chicken
• Avocado oil Mayonaise

If you enjoyed this recipe make sure to leave a 5-star rating. As well as leave a comment if you have any questions or what you enjoyed most. Be sure to tag us on social media #juliesapron or @juliesapron for a chance to be featured on our page. These small gestures mean so much for the success of my blog! Thank you for following along and if you are new here, welcome; I hope you stick around and enjoy all the recipes!

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Lemon Ginger Honey Tea

Feeling a little under the weather? Or are you searching for a warm, soothing tea to boost your immune system and help fight a cold? Look no further! This Lemon Ginger Honey Immunity Tea is so soothing and immune boosting.

Course concentrate, Drinks, health, tea

Cuisine American

Keyword drink, ginger, health and wellness, lemon, raw honey, tea

Prep Time 10 minutes minutes

Servings 16 oz

Author Julie Chelombitko

Equipment

• 1 blender
• 1 Cutting Board
• 1 knife
• 16 oz glass jar

Ingredients

• 3 medium Organic lemons
• 8-10 inches Organic Ginger root
• 1.5-2 cups Raw local honey

Instructions

• Using a sharp knife, cut off the skin of the lemon, making sure not to cut too much of the lemon, just the skin. This will make it easier for your blender to get an even consistency. Then, using the tip of a spoon, scratch off the skin of the ginger root. If you prefer, you can also cut off the skin using a paring knife. Next, add the ginger, lemon, and honey into a blender.
  
• Turn on the blender at high speed until all the ingredients are processed and smooth. Feel free to do a taste test at this point and adjust to your preference if you want more of a kick, add more ginger if you need a little more sweetness, add in some more honey.
  
• Prepare a glass jar by either sterilizing or washing it with soap in hot water, making sure it's clean and won't promote rotting. Pour in your blended lemon, ginger, honey concentrate and cover with a lid, and store in the refrigerator.
  
• When you are ready to enjoy some soothing tea. Boil water into a 6 oz tea cup, let slightly cool and add about 3-4 tablespoon of the concentrate, give the tea about 5 minutes to brew, and then enjoy the soothing benefits.
  

Notes

Storage Recommendation:

The lemon juice in this Lemon ginger tea concentrate acts as a natural preservative. I have kept it in the fridge for more than a week and it did not spoil.

If you would like to store it for a longer period then pour the concentrate into an ice mold and freeze it until the lemon ginger is solid then store it in a freezer zip bag until ready to use. Then just pop one or two cubes into boiling water and enjoy just as the fresh one.

The post LEMON GINGER HONEY TEA appeared first on Julies Apron.

This post may contain affiliate links. Please read my disclosure policy here.

Ingredients

• Ground Beef
• Egg
• Steak Seasoning
• Cheese
• Onion
• Burger Buns
• Creamy Burger Sauce

See recipe card for quantities.

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GRIDDLE SMASH BURGER

Want to make Smash burgers but without the grill? On a rainy day when you don't want to grill but still want a homemade juicy burger bring out your griddle and make my Griddle Smash Burger!

Course DINNER, Main Course

Cuisine American

Keyword beef, burger, burger buns, burger sauce, smash burger

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 Burgers

Author Julie Chelombitko

Equipment

• 1 griddle
• 1 mixing bowl
• 1 knife

Ingredients

Smash burgers:

• 1 lbs ground beef
• 1 large egg
• 2-3 tablespoon steak seasoning
• 4 slices cheese
• 1 large yellow onion

Creamy Burger Sauce:

• ½ cup mayonaise
• 2 tablespoon relish
• 4 tablespoon sweet onion grated
• 2 tsp honey mustard
• ½ teaspoon white vinegar
• ½ teaspoon smoked paprika
• 2 cloves garlic
• ¼ teaspoon sea salt

Other Burger Ingredients:

• 4 Burger Buns
• 4 leaves lettuce
• 1 avocado mashed or sliced
• 1 large beefsteak tomato

Instructions

• Preheat Your Griddle: Place griddle over medium-high heat. You want it to be hot when you start cooking the burgers. Drizzle with olive oil.
• Season the Patties: Season 1lb of ground beef with 2 tablespoon of steak seasoning. You can add additional seasonings if desired. Then add in 1 egg and mix until the beef holds shape.
  
• Divide and Shape the Patties: Divide the ground beef into evenly sized portions, typically around 4 pieces. Shape each portion into a ball. Don't pack the meat too tightly; you want it to be loosely formed.
  
• Caramelize onion: Cut onion in half and then into slices then on the preheated griddle sautéed onion slices until caramelized and translucent. Set aside in a bowl.
  
• Cook the Patties: Place one ground beef patty onto the hot surface. Using a sturdy spatula, press down firmly on the meatball to flatten it into a thin patty. Pressing down will create those crispy edges that Smash Burgers are known for. Cook for about 2-3 minutes without disturbing to allow the crust to form. Then add onto a tablespoon of the caramelized onions and then flip the patty and press down firmly again. Pressing the onions into the beef.
  
• Flip and Add Cheese (Optional): After 2-3 minutes, flip the patties. If you're adding cheese, place a slice on top of each patty immediately after flipping. Turn off the heat on the griddle and let the cheese melt on the burger patties. Feel free to add cheese while assembling the burger instead.
  
• Assemble and serve the Griddle Smash Burgers: Remove the patties from the skillet or griddle and place them onto the bottom half of the toasted burger buns. Add your desired toppings and creamy burger sauce. Place the top half of the burger buns on each burger and serve immediately while they're still hot and crispy.
  

Notes

Recipe Substitutions and Variations:

• • Ground Meat: If you prefer, you can use ground turkey, chicken, or even pork.

• • Cheese: Experiment with different types of cheese such as cheddar, Swiss, pepper jack, blue cheese, or even a cheese sauce.

• • Toppings: Don't limit yourself to traditional toppings. Considersautéed mushrooms, bacon, fried eggs, or even pineapple slices for a unique twist.

• • Burger Buns: Instead of traditional burger buns, you can use lettuce wraps, ciabatta bread, pretzel buns, or even grilled portobello mushrooms for a low-carb option.

• • Seasonings: Experiment with different seasonings in the meat mixture or keep it simple with just salt and pepper.

Feel free to experiment with this method of making Smashed Burgers. Try Stuffed Burgers, Spicy Smash Burger, Breakfast Smash Burger, or Mini Smash Burger Sliders.

If you enjoyed this recipe make sure to leave a 5-star rating. As well as leave a comment if you have any questions or what you enjoyed most. Be sure to tag us on social media #juliesapron or @juliesapron for a chance to be featured on our page. These small gestures mean so much for the success of my blog! Thank you for following along and if you are new here, welcome; I hope you stick around and enjoy all the recipes!

The post GRIDDLE SMASH BURGER appeared first on Julies Apron.

Frequently Asked Questions about Sourdough

What is the best flour for sourdough?

• King Arthur Organic Bread Flour
• Costco Organic unbleached All Purpose Flour- This is the one I use most often
• Bobs Red Mill All Purpose Flour

Most Important is to use good quality and high protein flour. Whole wheat flour is a really great flour that is nutrient-rich and feeds the microbiome in your starter to keep it alive and healthy.

Should sourdough bread be made in a dutch oven?

Most of us do not have fancy domed bread cloche or a steam oven but most of us do have a Dutch oven. Using a lidded Dutch oven to bake your sourdough can replicate the conditions needed to bake the perfect sourdough loaf.

High heat and Steam are essential for sourdough.

A Dutch oven or cast iron pot with a lid can handle high temperatures that regular pots are unable to. Making it perfect for bread making swell as other delicious Dutch oven recipes.

Steam is what makes sourdough have an airy crumb and crispy crust. Steam inside the loaf helps it cook evenly and rise perfectly without burning the crust.

How to keep the bottom of your sourdough from Burning?

The methods I have tried and which worked and which didn't. The first method is rice under the parchment paper and bread. I don't prefer this as it wastes a lot of rice as it burns and you need to replace it each time. Unless you have a lot of rice that went bad or is unusable. The second is Foil under the parchment and bread. This method didn't work for me I still got a burnt bottom. Lastly my favorite fail-proof method is placing a baking sheet in the oven rack under the Dutch oven. The baking sheet breaks the heat from the bottom of the Dutch oven which then prevents burning.

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RUSTIC WHOLE WHEAT SOURDOUGH BREAD RECIPE

Want to make bakery-style sourdough bread with all sorts of nutritious grains and seeds? After making 100s of Sourdough breads I have experimented with all sorts of flavors. This Rustic whole wheat sourdough bread recipe is a go-to along with my original classic Rustic Sourdough bread recipe

Course bread, Side Dish

Keyword bread, grain, seeds, sourdough, whole wheat

Prep Time 8 hours hours

Cook Time 1 hour hour

Total Time 9 hours hours

Servings 2 loaves

Author Julie Chelombitko

Equipment

• 2 Proofing baskets
• 1 lame
• 1 Bread knife or Serrated knife
• 2 shower caps
• 1 Large mixing bowl glass

Ingredients

Feed Sourdough Starter:

• 120 ml warm filtered water
• ¾ cup organic all-purpose flour

Whole wheat Sourdough Dough:

• 250 ml active sourdough starter
• 700 ml warm filtered water
• 1 tbsp sea salt
• 1 tablespoon organic sugar
• 3 cups whole wheat flour
• 3 cups organic all-purpose or bread flour
• 1 tablespoon flax seeds
• 1 tablespoon hemp seeds
• 1 tablespoon chia seeds
• 1 tablespoon sunflower seeds

Instructions

Feeding sourdough starter:

• To feed your starter add 120ml of warm filtered water making sure it is just slightly warm if it is too hot let the water cool off as hot water can kill the starter. Also, add in ¾ cup of flour then mix it should be fairly thick like dough.
  
• Cover and let sit on the counter at room temperature until it has doubled and you can see bubbles forming in the starter. This process can take from 3 to 8 hours depending on your starter and the temperature of your home.

Mixing Whole Wheat Sourdough dough:

• Once your starter has been fed and is active you are ready to mix the dough. In a large glass bowl, add 700ml of warm filtered water and to it add 250ml of your active starter. If your starter is floating it is ready and active if it sinks your bread will not rise so feed your starter again and wait until it's bubbly.
  
• Next, add 1 heaping tablespoon of sea salt and 1 tablespoon of sugar. With a Danish whisk mix the ingredients and start adding flour 1 cup at a time up to 3 cups of whole wheat flour and 3 cups of organic all-purpose flour. Next, add in all the seeds 1 tablespoon of each flax seeds, hemp seeds, chia seeds, and sunflower seeds. It's ok if the dough still looks a little lumpy at this point with each fold it will get better with each fold.
  
• Cover the bowl with dough with either a shower cap or plastic wrap and let sit for 30 minutes.

Stretching and folding Sourdough: 

• After 30 minutes take off the shower cap and wet your hands with water then working from the edge of the bowl pull the dough up which stretches the dough and fold it over to the other side of the bowl. Working around the bowl you will notice the dough stiffen a little this shows that you are doing a good job strengthening the dough!
• Cover again with the shower cap and let sit again for 30 minutes. Repeat this for 5-6 times leaving the dough to rest on the counter for 30 minutes every time.

Final stretch and forming sourdough: 

• On the 6th time of strengthening your dough invert the dough onto a floured surface and split the dough into 2 even pieces. Take one of the pieces and slowly start stretching on the counter first side to side then up and down and stretch as far as possible without ripping the dough. It is ok if it rips but you are stretching too quickly. After the dough is stretched fold the top to the center and the bottom up to the center as well next roll up from one side to the other and with 2 hands cupped slowly roll it down the surface which will form the bread and create tension on the top to develop that beautiful ear on your cut.
  
• Coat the bread with flour and slowly flip the smooth floured side into a proofing basket. If needed pinch the bottom closed and sprinkle with some more flour and cover with a shower cap. Place in the refrigerator overnight or 8 hours to ferment.
• **If you prefer sour flavor in your sourdough then leave it on the counter to ferment for 6-8 hours before forming and then form as stated above and place in the refrigerator for 3-4 hours.
• Preheat your oven to 450F and place your Dutch oven with the lid to preheat in the oven for about 30 minutes. Once your oven and Dutch oven are preheated take out the proofing basket with the sourdough and invert it onto a piece of parchment paper.
• Coat the top with more flour and use a lame to make a large cut and score a design. It is important to make a deep cut across your bread if you don't the bread will end up bursting in random places. Cut at an angle to develop the ear on the bread and have that nice curl.
• With oven hits remove the hot Dutch oven out of the oven and slowly place the sourdough into the Dutch oven with the parchment paper. Cover back with the lid and place back into the hot oven leave to bake for 30 minutes. After 30 minutes remove the lid and let the bread finish baking for about 20-30 minutes depending on how dark you want your crust.
• After the Sourdough is done baking remove it place it on a cooling rack and let it cool to room temperature before cutting into it.
  

The post RUSTIC WHOLE WHEAT SOURDOUGH BREAD RECIPE appeared first on Julies Apron.

This post may contain affiliate links. Please read my disclosure policy here.

Ingredients you will need

See recipe card for quantities.

Step by step Instructions

Step 1: Bake Chicken Bites:

I like to use the Just Bare chicken nuggets from Costco. I typically have them on hand anyway so this makes making these ranch-crispy chicken wraps simple. The instructions are on the package which for these was 375F for 23 minutes.

Step 2: Cook Tortillas:

This recipe for Sourdough discard Tortillas will make it so simple for you to make tortillas in no time at all. Store-bought will also work well in this recipe.

Step 3: Assemble the Ranch Snack Wrap:

Prep the remaining ingredients chop the romaine lettuce and shred the cheddar cheese. Then onto the tortilla place 3-4 chicken bites if using chicken strips then 1 or 2 pieces depending on size. Top with some cheddar cheese, lettuce, and drizzle with ranch. Enjoy warm!

If you enjoyed this recipe make sure to leave a 5-star rating. As well as leave a comment if you have any questions or what you enjoyed most. Be sure to tag us on social media #juliesapron or @juliesapron for a chance to be featured on our page. These small gestures mean so much for the success of my blog! Thank you for following along and if you are new here, welcome; I hope you stick around and enjoy all the recipes!

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Crispy Chicken Ranch Snack Wrap

Did you get hooked on McDonald's snack wraps in the early 2000s? Crispy Chicken Ranch Snack Wraps were so popular they were the perfect satisfying snack.

Course chicken, sandwich, Snack, wrap

Keyword CHICKEN, discard recipe, grinder sandwich, RANCH, snack wrap, sourdough, wraps

Prep Time 10 minutes minutes

Cook Time 23 minutes minutes

Total Time 33 minutes minutes

Servings 4 wraps

Author Julie Chelombitko

Equipment

• 1 skillet
• 1 Chopping board
• 1 box grater
• 1 Sharp Knife
• 1 baking sheet

Ingredients

• 4 Sourdough discard Tortillas
• 16 pieces chicken nuggets
• 4 tablespoon Ranch dressing
• 1 cup romaine lettuce
• ½ cup cheddar cheese

Instructions

• I like to use the Just Bare chicken nuggets from Costco. I typically have them on hand anyway so this makes making these ranch-crispy chicken wraps simple. The instructions are on the package which for these was 375F for 23 minutes.
• This recipe for Sourdough discard Tortillas will make it so simple for you to make tortillas in no time at all. Store-bought will also work well in this recipe.
• Prep the remaining ingredients chop the romaine lettuce and shred the cheddar cheese. Then onto the tortilla place 3-4 chicken bites if using chicken strips then 1 or 2 pieces depending on size. Top with some cheddar cheese, lettuce, and drizzle with ranch. Enjoy warm!

Notes

Substitutions and Variations:

• • Lettuce - Iceberg lettuce will also work well in this recipe instead of romaine lettuce.

• • Tortillas- Try whole wheat tortillas or veggie wrap for a healthier option.

• • Ranch- Try out other sauces such as honey mustard or BBQ.

Load it up with Veggies! Make this chicken snack wrap more nutritious by adding in tomatoes, onions, avocado etc.

The post CRISPY CHICKEN RANCH SNACK WRAP appeared first on Julies Apron.

This post may contain affiliate links. Please read my disclosure policy here.

Ingredients you will need

• Sourdough discard
• olive oil
• warm water
• flour
• sea salt

See recipe card for quantities.

Step by Step Instructions

Step 1: Make the Sourdough Tortilla Dough

In a large glass bowl add ⅔ cups of warm water, ⅔ cups sourdough discard, ¼ cup oil, 1 teaspoon salt, and 1 ¾ cups of flour. Knead 2-5 minutes the ingredients together until dough comes together. Cover with a damp paper towel and cover with plastic wrap let sit for 30 minutes.

Step 2: How to roll out Tortillas

Separate dough into 8-10 even pieces. Then flour a counter surface and with a rolling pin roll out into a thin circle or you can use a tortilla press.

Step 3: Cook Tortillas

Heat a skillet preferably heavy bottom or cast iron on medium heat. Drizzle some oil or butter place the dough tortilla and cook until golden and flip to the other side about 2-3 minutes per side.

If you enjoyed this recipe make sure to leave a 5-star rating. As well as leave a comment if you have any questions or what you enjoyed most. Be sure to tag us on social media #juliesapron or @juliesapron for a chance to be featured on our page. These small gestures mean so much for the success of my blog! Thank you for following along and if you are new here, welcome; I hope you stick around and enjoy all the recipes!

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SOURDOUGH DISCARD TORTILLA

Have extra sourdough starter discard? Tortillas are the perfect recipe to make with sourdough discard. Use Sourdough Discard Tortillas for wraps, tacos, or a simple snack.

Course Appetizer, bread, Side Dish

Keyword grinder sandwich, tacos, tortilla, wraps

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Rise Time 30 minutes minutes

Total Time 55 minutes minutes

Servings 10 tortillas

Author Julie Chelombitko

Equipment

• 1 cast iron skillet
• 1 tortilla press
• 1 Large bowl

Ingredients

• ⅔ cups sourdough starter discard
• ¼ cup light tasting olive oil
• ⅔ cup warm filtered water
• 1 ¾ cup Flour good quality
• 1 teaspoon sea salt

Instructions

• In a large glass bowl add ⅔ cups of warm water, ⅔ cups sourdough discard, ¼ cup oil, 1 teaspoon salt, and 1 ¾ cups of flour.
  
• Knead 2-5 minutes the ingredients together until dough comes together. Cover with a damp paper towel and cover with plastic wrap let sit for 30 minutes.
  
• Separate dough into 8-10 even pieces. Then flour a counter surface and with a rolling pin roll out into a thin circle or you can use a tortilla press.
• Heat a skillet preferably heavy bottom or cast iron on medium heat. Drizzle some oil or butter place the dough tortilla and cook until golden and flip to the other side about 2-3 minutes per side.
  

Notes

Storage Recommendation:

Tortillas are best stored in an airtight container or a reusable bag for uptown 2 days at room temperature. Store in the refrigerator for 7-10 days in an airtight bag. Also, you can freeze for up to a year. If you would like to take out a tortilla at a time then line with parchment paper in-between each tortilla.

The post SOURDOUGH DISCARD TORTILLA RECIPE appeared first on Julies Apron.