Salmon recipes

Salmon recipes

Have a perfectly cooked salmon fillet, complete with crisp skin, ready in under 10 minutes. Serve with a side of buttery, seasonal green veg for a filling supper

Nutrition and extra info


Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…

Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

Generously season the salmon fillets with salt and pepper. Put the butter and oil in a non-stick frying pan over a medium heat, swirling around the pan until melted and foaming, then turn up the heat. Once the butter starts bubbling, add the salmon fillets to the pan, skin-side-down, and fry for 3 mins until crisp. Flip the fillets over, lower the heat and cook for 2 mins more, then drizzle with the lemon juice. Transfer the salmon to a plate and baste with any of the buttery juices left in the pan.

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Salisbury steak recipe

Salisbury steak recipe

This classic Salisbury Steak is smothered in a onion and mushroom gravy and is ready in just 30 minutes!

Salisbury steak

One of those comfort food favorites that never goes out of style. It’s quick to make, inexpensive, and is popular with kids and adults alike! This homemade version is WAY better than the kind you’ll typically find in the freezer section of your grocery store.

The first step to making Salisbury steak is to form your meat patties. Because it has a lot of flavor but it’s not overly greasy, i like to use a 90% lean ground beef. The meat is mixed with breadcrumbs and seasonings, then formed into oval shaped “steaks”.

The patties are cooked to golden brown, and then a simple gravy is made withmushrooms and onions, beef broth and a little cornstarch which is used as a thickener. I typically use white button mushrooms, but other mushroom varieties like cremini mushrooms would also be a great choice. I make it easy on myself by purchasing the pre-sliced mushrooms to save on some prep time.

The end result is tender flavorful patties that are just smothered in rich gravy. You can even make a double batch of this recipe and freeze half for another night! You can either freeze the uncooked patties then thaw and proceed with the rest of the recipe. Alternatively, freeze the cooked patties in their gravy. Simply defrost in the fridge then simmer in a pan until warmed through if you choose to freeze the cooked patties.

The absolute best way to serve salisbury steak is over mashed potatoes. I also add a vegetable side like asparagus or broccoli.

Looking for more comfort food classics? I’ve got you covered with my easy hamburger chicken and soup noodle casserole!

Once you try homemade salisbury steak, you’ll never go back to the store bought version. I make this recipe at least once a month during the colder months and it’s always a hit.

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Roasted red potatoes

Roasted red potatoes



I love roasted potatoes because they’re so simple to prepare, and I think a side dish should be easy. This recipe is exactly that and full of flavor. Of course, I didn’t measure my seasonings, I just throw them in there until it looks right to me. I used a 6 large cloves of garlic, and I pressed them instead of mincing them, as far as garlic goes. I think pressing the garlic in a recipe like this gives it more garlic flavor. We love garlic, so more is always better! I served it alongside Meatloaf and some green beans.

Easy and delicious!

Excellent and easy. I made these with halved red fingerling potatoes and sprinkled grated Parmesan on them as soon as they came out of the oven. Perfect side dish to grilled pork chops! These will be making repeat performances in my kitchen!

Easy peezy and delicious! Will make this again!

I made these last week, as a side with kielbasa. For a final glaze, I tumbled them through the skillet I’d cooked the sausage in. Delicious!

These are really easy, and very tasty. It was a great side dish with steak and asparagus. Love it. I did use a cookie sheet to get them crispier.

Really tasty recipe! Very easy, a great side dish for oven baked entrees.

Very good recipe. Love roasted potatoes. Very easy to make. I had a pork loin and raosted potatoes went well with the meat.

What a great recipe! After reading the reviews, I decided to add some onions and mushrooms. outstanding! My husband and I devoured I and them can’t wait to make this recipe again!

Great flavor! ! i wanted them crispier so used a cookie sheet instead.

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Rice pudding recipe

Rice pudding recipe



This recipe is very similar to the rice pudding with which my husband grew up. Our recipe uses 1 tsp. of vanilla rather than the nutmeg. We eat it as a main dish.

Next time I’ll make more of the custard because that’s how I like it. I used a mixture of cinnamon and fresh ground nutmeg. If you consume over 1 teaspoon of ground nutmeg all at once, a note regarding comments about nutmeg being toxic. nutmeg is only toxic. Recipes that use nutmeg don’t typically use an amount that would actually be toxic. This recipe is safe and definitely a good jumping off point to adjust to your tastes.

I am trying this recipe with short grain rice, (also known as sushi rice). I added 1/2 cup brown sugar for the sugar. My children does not like the taste of nutmeg so I subsituted this flavor with a sprinkle half of the tray of cinnamon. I also added a couple drops of vanilla for an extra flavor. Let’s see how it taste.

This recipe is easy, but TOO sweet.

Excellent, tasted just like my mom’s when I was a kid! I wouldn’t change a thing.

Easy, delicious, comfort food desert. A great way to use up leftover rice from take-out. I added cinnamon and more rice, otherwise followed recipe. Will definitely make this again!

I made a double custard because I like it creamier but all in all is a great rice pudding !

I’m not sure what all the naysayers are talking about. We all loved it. Perhaps they are looking for a creamy rice pudding and this is more akin to custard. This was perfect for us as my older son wanted custard and I wanted rice pudding. It was amazing. We also made a batch with almond milk for one of my younger children. It’s a tad different but very good.

Awful. Way too much nutmeg, which can be toxic.

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Rice pudding

Rice pudding recipe

Easy and deliciously creamy Rice Pudding (Arroz Con Leche) is a no fail one pot recipe with minimal ingredients and only 3 steps! An old reader favourite.

Creamy, soft rice pudding filled with a hint of vanilla and cinnamon and juicy sultanas (raisins). The ultimate comfort food! Find out how to make old fashioned rice pudding right at home with our popular family recipe. It gets rave reviews from everyone we serve it to.

The best rice pudding recipe you’ll ever eat!

Old fashioned rice pudding

When made the wrong way, rice pudding can be bland, lacking in flavour and awful in texture — but the way my Colombian mother taught me is a no fail recipe for a successfully creamy pudding so full of flavour. While filling, it’s so addictive that one bowl is never enough.

How To Make Rice Pudding

Since posting this recipe over four years ago, we have seen some interesting recipes for rice pudding. Some use water instead of milk, or rinse the rice before cooking, or even add eggs into a cream mixture. Others call for two or three pots? *Insert shrug*

I like to stick with what has worked in my family for decades… an easy recipe passed on to my mother from generations above her. Our pudding (or Arroz Con Leche) is so easy! Throw all ingredients into a pot, and stir occasionally while cooking until perfectly thick and creamy.

The starch that releases into the milk from the rice ensures the unforgettable creamy texture.

Ingredients for rice pudding

With a handful of easy-to-find ingredients, you’re minutes away from the best pudding of your life.

You, you can, but you will need another recipe for that version. This recipe is made from scratch and is much creamier and tastier than cooked rice versions, as the rice is being cooked right in the cinnamon and vanilla flavours added into the milk.

We always make sure there are some leftovers for breakfast…hot or cold.

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Refried beans

Refried beans

This Mexican homemade refried beans recipe is easy to make in just 20 minutes. If you’d like, It’s naturally gluten-free, can and vegetarian also be made vegan. And most importantly, it tastes sooo much better than the canned stuff!

Guys, it’s time to ditch the canned stuff and start making homemade refried beans…for so many reasons!

First off, most canned refried beans are made with pork lard, which is (a) not going to work if you are cooking for vegetarians or vegans and (b) totally unnecessary flavor-wise, if you ask me. Canned refried beans are also often made with extra sugars and preservatives, which I also try to avoid when possible. But most of all, I’ve always thought that the canned stuff never tastes very flavorful or fresh!

Enter this super-simple homemade refried beans recipe.

I love it because it’s easy to whip up in just 20 minutes or so. It’s also made with an easy ingredient list that I feel great about, that also happens to be naturally vegetarian, vegan (if you’d like) and gluten-free. It’s a recipe that’s easy to customize and make however citrusy, spicy and smoky or cheesy you might prefer. I love this recipe because it’s downright delicious, but best of all.

I’ve been making homemade refried beans ever since I met my vegetarian husband years ago and realized that the canned stuff was no longer an option. And over the years, we have loved adding these to our favorite tacos, tostadas, enchiladas, quesadillas and burritos seven layer dip, taquitos, taco pizzas and more. Of course, these refried beans also make for a fantastic easy side dish. And if you’ve got a case of the munchies, hey, just grab some tortilla chips and they also double as a delicious bean dip! Perfect for Cinco de Mayo this weekend or anytime you’re cooking up a delicious Mexican dinner at home.

Let’s make some refried beans!

Homemade Refried Beans Ingredients:

To make this easy refried bean recipe, you will need:

How To Make Refried Beans:

To make this refried bean recipe, simply:

  1. Saut the onion and garlic. Saut in butter (or oil) in a large saucepan until softened.
  2. Add the next round of ingredients. Stir in the beans, veggie stock, and spices. Then cook until the mixture reaches a simmer.
  3. Mash the beans. Remove the pan from the mash and heat the beans to your desired consistency. If you want them to be super-smooth, you can transfer them to a food processor and puree until smooth.)
  4. Add in the remaining ingredients, (Or. Stir in the cold butter until combined. Taste the beans, and season with as much lime juice, salt and pepper as needed. (Don’t be afraid to be generous with the s&p! )
  5. Serve warm. If desired, Then serve warm, garnished with cilantro and/or cheese.

Possible Variations:

This refried beans recipe is meant to be a base recipe that you can customize! So free free to tinker around with the ingredients and find what works best for you. For example, feel free to…

Easy Breakfast Tacos recipe coming soon! !

Ways To Use Refried Beans:

As I mentioned above, this refried beans recipe goes works great as a simple side dish with any of your favorite Mexican recipes. It can also double as a delicious bean dip, served with tortilla chips. Or feel free to add it into your favorite tacos, tostadas, quesadillas, burritos and enchiladas seven layer dip, taquitos, taco pizzas and more.

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Pumpkin bread recipe

Pumpkin bread

Pumpkins and Pumpkin Bread

Oh pumpkin season! There’s a chill in the adults, air and kids alike are planning their Halloween costumes, and carving pumpkins are pouring out of the local market. Now’s the time for pumpkin bread, don’t you think?

Can I Cook with a Halloween Pumpkin?

Not all pumpkins are equal when it comes to cooking. Those large carving pumpkins? Probably best left to carving, and maybe salvaging the seeds to roast.

Jack-o-lantern pumpkins are raised more for their durability than for their taste.

Most people use canned pured pumpkin for baking recipes like this because of the consistent results. If you want though, you can easily roast up a sugar pumpkin, butternut squash, or kabocha pumpkin for its pure. You’ll get more roasted and caramelized flavor that way. You’ll miss the extra flavor from the roasting, though steaming also works.

How to Make Pumpkin Bread

This pumpkin bread recipe is quite adaptable to different types of pumpkin pure and spice mixes. We took an old recipe from Fannie Farmer as a base and have made several changes to it over the years.

These days we use melted butter instead of vegetable oil (though you can easily use oil if you want), and we’ve added some ground ginger, grated orange zest, and molasses, which we think results in the best pumpkin bread. We have also made a lovely optional glaze —with orange juice, orange zest, vanilla, and powdered sugar. We hope you enjoy this delicious pumpkin bread!

More Great Pumpkin Recipes!

Recipe updated, first posted 2006. If you are missing the original version of pumpkin bread we had posted, just swap out olive oil for the melted butter, and omit the groundmolasses and ginger, and orange zest.

Pumpkin Bread Recipe

You can easily double this recipe. There is enough glaze for two pumpkin bread loafs if using the glaze.

We’re using melted butter in this updated version of the recipe. You could easily use light olive oil instead, same proportions. In our opinion, butter tastes better.

Don’t have molasses? You can sub the 1 cup of sugar and 2 tsp of molasses with 1 1/4 cup of dark brown sugar, packed.

Optional Orange Glaze:

* To make pumpkin pure, cut a small sugar pumpkin in half horizontally. Use a large metal spoon to scrape out the seeds and stringy stuff. Place the pumpkin halves cut side down on a foil or Silpat lined baking sheet. Bake at 350°F until soft, about 45 minutes to an hour. Cool, scoop out the flesh. Freeze whatever you don’t use for future use. If you are working with pumpkin pieces, roast or boil them until tender, then remove and discard the skin, or.

1 Preheat oven and prepare loaf pan: Preheat your oven to 350°F (180°C). Put in the middle rack of the oven. Butter the insides of an 8 x 4 x 3 -inch loaf pan.

2 Whisk together thesalt and flour, baking soda, ground nutmeg, cinnamon and ginger and allspice in a large bowl.

3 Mix together the pumpkin pure, sugar, the melted butter, beaten eggs, 1/4 cup of water, molasses, and orange zest (if using) in a separate bowl.

4 Add the dry ingredients to the wet ingredients and stir until just combined and there is no more dry flour in the batter.

Do not over-mix! Stir them in if adding chopped pecans or walnuts.

5 Bake: Pour the batter into the loaf pan and smooth the top. Bake at 350°F (180°C) for 45 to 60 minutes (depending on your oven and the color of your loaf pan—dark pans cook the contents more quickly than light pans), or until a tester poked in the center of the loaf comes out clean.

6 Remove from pan and cool completely: Remove from oven and let cool in the pan for 5 minutes.

Then run a blunt dinner knife around the edges of the pumpkin bread to gently separate it from the pan.

Invert it to loosen it from the pan and put the loaf on a rack to cool completely.

7 Glaze: If using the glaze, whisk together in a medium bowl the powdered sugar, orangezest and juice, and vanilla. Whisk until smooth. If too thick add a little more juice. Add a little more powdered sugar if too thin.

Wait until the pumpkin bread has cooled completely before drizzling with glaze or slicing. Tip: use a serrated knife to slice. Less crumbs that way!

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Pumpkin bread

Pumpkin bread



I enjoyed this bread a lot. It came together quickly with regard to mixing, and it baked up beautifully. I love that it is made with oil – no creaming any butter so that makes it easier to mix up. I have sometimes added 1/2 cup of chocolate chips to the recipe with excellent results.

Great loaf! Used pumpkin instead of water and used cake flour.

Great recipe. Easy to put together. Very moist.

This is my favorite bread to date! I doubled the recipe. Tried this with the whole 15 oz. can of pumpkin, skipped the water, added walnuts and raisins, even though i always made banana nut bread as gifts. Before giving it as gifts, of course I had to try it: ) My husband and I loved it so much wei hit on the second loaf! which left me with only two and then I had to bake four more as gifts! Yummy! !

perfect pumpkin bread. use the whole can of pumpkin and skip the water. made once with butter instead of canola oil and also once with apple sauce instead of the oil. slices freeze well.

This is the best pumpkin bread recipe ever. I followed it to a T, except did not use walnuts or raisins, as my boyfriend does not like either of those. He keeps telling me how delicious it is. Once referred to it as orgasmic he even! I find the flavor and texture absolutely perfect. I will make this again and again.

Excellent Pumpkin Bread ? .•*`? Added raisins only was out of walnuts.

This was just an AMAZING pumpkin bread recipe. I didn’t even notice that you were not supposed to use the whole can of pumpkin and it turned out delicious. I added a spiced citrus glaze on top along with a few pumpkin seeds, and let me tell you that was the best decision of my life.

I usually follow recipes to the tee but I didn’t want to waste any pumpkin so I used the whole can and decided to reduce the water by half. I figured the moisture from the pumpkin would replace the water I didn’t use. This bread was insanely delicious and moist. It doesn’t last long in my house. I am making two loaves tonight for tomorrow’s potluck Thanksgiving lunch at work! This is a definite keeper. The color of the bread is beautiful too!

I tweaked this recipe by cutting back on the sugar, using 1/2 c brown sugar, 1/2 raw sugar. Used 5 soaked figs and saved 1/2 cup of that water in place of the regular water. The figs gave added fiber without changing the flavor! I will definitely be making this again!

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Pulled pork recipe

Pulled pork recipe

Everyone needs a good pulled-pork recipe, and this, my friends, is the BEST. Insanely tender and loaded with barbecue flavor, you’ll dream about it (sandwiched between a soft potato bun) often. And that’s okay, considering how easy it is to make.

Why cook pulled pork in the oven and not the slow cooker?

Our slow-cooker pulled pork is bomb, and we love that we can just dump everything—sauce ingredients and all—in at once. But it also takes longer–at least 5 hours. And, more importantly, in a slow cooker, you miss out on burnt ends.

What are burnt ends? They’re the blackened edges that are a result of the fat and sauce ingredients caramelizing.

Do I need to sear the meat first?

If you want burnt ends (and I know you do! ), then yes. And if you’re using a Dutch oven, it’s a quick and easy step. That said, it’s not 100 percent necessary.

Can I use store-bought sauce?

Yep! Though you should know our recipe requires ingredients you likely have in your pantry already.

Can I skip the beer?

Short answer: Yes. But you’ll need to sub in an equal amount of another liquid, like apple cider. But if you want to leave it out just because you don’t like it, reconsider! Beer pairs really nicely with pork, and in the oven, it takes on a caramelly, toasty flavor.

What else can I do besides sandwiches?

The limit does not exist. Tacos with pineapple slaw, pulled-pork crescent rings, and BBQ shepherd’s pie are just a few of our amazing pulled-pork recipe ideas.

Have you made this recipe?

If yes, YAY! Rate the recipe below, and let us know how you liked it!

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Potato soup

Potato soup

This easy Potato Soup recipe is truly the best! It’s easy and quick to make on the stovetop, it’s nice and creamy (without using heavy cream), and it’s always so cozy and comforting and delicious.

Do you have a favorite potato soup recipe?

If not — psst — bookmark this one!

This easy potato soup recipe has been my tried-and-true, back-pocket, all-time-favorite for over a decade now. It’s perfectly rich and creamy (without using heavy cream), it’s full of flavor (because bland potato soup is the worst), it’s easy to adapt to be vegetarian and/or gluten-free (see below), and it is always, always a crowd fave. I promise it won’t let you down.

Let’s make some potato soup!

Potato Soup Recipe | 1-Minute V >

Potato Soup Ingredients:

To make this easy potato soup recipe, you will need:

And finally…toppings! I’m a big believer that the more, the merrier when it comes to toppings and potato soup. Some classic options could include

How To Make Potato Soup:

To make this potato soup recipe, simply:

  1. Cook the bacon. Dice and then saut it in a large stockpot until it’s nice and crispy. Then transfer the bacon to a plate lined with paper towels, and reserve a few tablespoons of leftover grease in the stockpot (discarding the rest.)
  2. Saut the veggies. Saut the onion and garlic in the bacon grease until softened. Then stir in some flour, to create your roux.
  3. Add broth and potatoes. Then add the milk, potatoes and stock. Cook until the potatoes until softened, being sure to stir the soup regularly so that the bottom does not burn.
  4. Add remaining ingredients. Then stir in the cheese, Greek yogurt (or sour cream), and crispy bacon bits. season and Taste the soup with pepper and salt.
  5. Serve warm. Then serve it up, loaded up with all of your favorite toppings!

Possible Variations:

Guys, there are so many ways to customize this soup! Some possibilities could include:

  • Lighten it up: Feel free to:
  • Add in extra seasoning: If you would like to give your soup an extra twist, feel free to add in 1 tablespoon:
  • Use a mix of potatoes: For something different, feel free to use a mix of Yukon gold potatoes and sweet potatoes, for more of a sweet and savory blend of flavors
  • Add in some extra veggies: If you’d like to load this up with extra veggies, feel free to toss in a handful of chopped cauliflower and/or broccoli along with the potatoes. They work well with this recipe too!
  • What To Serve With Potato Soup:

    Looking for some side dishes to serve with this potato soup recipe? Here are a few of my faves:

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