Recipe Review

My chuck roast in the oven with potatoes and carrots recipe was a huge success—the meat was delicious, the vegetables were flavorful, and the broth was rich. Most of the flavor came from the Worcestershire sauce, the umami really bringing out the beefiness in a way that few other ingredients can. The potatoes actually soaked up some of the spices and liquid, giving them a stronger taste than you would expect. The braising liquid itself was super complex, tying everything together perfectly.

In addition to the flavor, the texture was fantastic as well. The meat was fall-apart tender—in fact, it was so tender, that I didn’t need a fork to cut it! The vegetables were fluffy on the inside and slightly crispy on the inside, the liquid was thickened from the potato starch and roast drippings, as well as from being condensed during cooking. If you like rich southern flavor, this recipe won’t disappoint!

Although this oven baked chuck roast recipe could definitely be a one-pan meal, I served this with some rice and bread to help soak up the leftover broth. Even if you don’t, I highly recommend spooning some of the braising liquid over the meat and vegetables when serving—it truly takes the flavor to another level.

Overall, this old-fashioned chuck roast in the oven with potatoes and carrots recipe was a big success. The only downside is that it does take some time—3 hours in the oven. However, this is mostly hands-off cooking, so you can do other things like laundry while it’s in the oven. This meal is easy enough for a normal Sunday dinner as well as special enough for a holiday like Christmas, Easter, or Mother’s Day, so you definitely need to give it a try!

Chuck Roast in the Oven with Potatoes and Carrots FAQs

Other Oven Roast Recipes to Try:

If you liked this beef recipes, here are some others you might be interested in:

Pot Roast in the Oven – See this same recipe applied to a smaller 2-3 pound roast.

Mississippi Pot Roast – Ranch dressing mix and pepperoncini pepper juice give this southern classic a lot of tang.

Beef Shanks in the Oven – My baked beef shanks recipe makes this tougher cut super tender and flavorful.

The post Chuck Roast in the Oven with Potatoes and Carrots appeared first on ParnellTheChef.

Recipe Review

I was very pleased with how my pear cobbler with canned pears recipe turned out—in fact, it far exceeded my expectations. The flavor of the fruit was perfectly balanced with the cinnamon, ginger, and other spices, the bit of lemon juice adding brightness and the brown sugar improving depth in just the right amounts. The crust was delicious as well, the slight butteriness and hint of vanilla balancing out the fruit-forwardness.

The texture was nice as well, the crust turning crispy golden brown on top while remaining soft and cake-like on the inside. Although most of the syrup was absorbed into the crust, just enough stayed liquid to make the filling juicy and moist. Combined with the pear slices themselves, this dessert was just as much about the texture contrasts as it was the flavor combinations.

But what most surprised me was how much it tasted like apple—if you served this without telling anyone what it was, the vast majority of people would think it was apple. Honestly, the only thing that really gave away that this was a pear cobbler and not an apple cobbler was the slightly grittier texture—it wasn’t bad or anything, just characteristic of pears.

Although this old-fashioned pear cobbler with canned pears was fantastic on its own, I also really enjoyed it with vanilla ice cream. I usually prefer to eat my baked goods room temperature, but if you’re going to serve this with ice cream, I recommend serving it still warm, maybe 15, 20, or up to 30 minutes after baking. I’m not quite sure why, but I think that most batter-style cobblers taste better when served warm on the same day you make them.

Overall, this southern pear cobbler with canned pears and self-rising flour was an absolute success that far, far exceeded my expectations. If you’re looking for dessert with fall flavors, or especially if you’ve got a craving for apple cobbler but don’t feel like peeling apples—then this recipe is for you!

Pear Cobbler with Canned Pears FAQs

Other Cobbler Recipes:

If you liked this dessert, be sure to take a look at related old-fashioned southern recipes:

Peach Cobbler with Canned Peaches – This batter-style cobbler is a southern classic and comes together quickly and easily.

The post Pear Cobbler with Canned Pears appeared first on ParnellTheChef.

Recipe Review

This peach cobbler with canned peaches recipe was a big success. Unlike some versions I’ve seen online, mine had plenty of peaches, juice, and crust, so there was plenty of flavor as well as texture. I thought the spices were perfect as well–they gave this a classic southern taste. However, next time I’ll sprinkle on the spices before adding the peaches to ensure they don’t move around as much as the dough rises up around the fruit. But other than that, this recipe was a hit in every way, especially when served with ice cream. Normally I eat my desserts plain and at room temperature, but I HIGHLY recommend serving this with vanilla ice cream while it’s still warm—trust me, you won’t be disappointed.

The only two things to be aware of in this recipe are:

1. You might want to sprinkle the spices and other extra ingredients on top of the batter before adding the peaches—this will help ensure more even distribution.
2. When you pour in the juice from the 2 cans, it will look like too much liquid—but don’t worry—you didn’t ruin the cobbler. A lot of the liquid will be absorbed into the crust as it bakes, so everything will turn out fine—just trust the process!

Peach Cobbler with Canned Peaches FAQs

Other Peach Cobbler Recipes

If you liked this cobbler, be sure to take a look at similar desserts on my website:

Peach Cobbler with Canned Peaches and Pie Crust – Also made with canned fruit, this version has a crispy crust on the top and bottom.

Peach Cobbler with Frozen Peaches and Pie Crust – Frozen peaches are almost as good as fresh, so just a bit of light brown sugar and cinnamon is all you need to make this classic southern summertime dessert.

Peach Dump Cake with Cake Mix and Canned Peaches – This version of peach cobbler has a buttery crumble topping that’s irresistibly delicious.

Other Batter-Style Cobblers

If you love the combination of crispy top, cakey middle and fruity bottom, here are some other batter-style cobblers you should try:

Pear Cobbler with Canned Pears – If you like apple cobbler but don’t feel like washing, peeling, or cutting up fruit, this recipe is for you!

The post Peach Cobbler with Canned Peaches appeared first on ParnellTheChef.

Recipe Review

I really liked how this pie turned out. As expected, it was light and fluffy–exactly how the filling of a custard should be. I thought the level of sweetness was just right, as was the amount of cinnamon and other spices–I like my pumpkin pie to be moderately spiced, so for me it was perfect. And of course, since there was no crust, there were a lot fewer calories, so I didn’t feel as weighed down after having a slice. Although I wouldn’t call this “healthy” or “low-calorie,” there’s no doubt that it’s lighter than the traditional version, so making pumpkin pie without crust is a great option for people who want to cut down on the fat and calories without sacrificing the classic Thanksgiving flavor and texture.

Crustless Pumpkin Pie with Condensed Milk FAQs

More Pumpkin Recipes

If you liked this dessert, be sure to take a look at some of my other fall holiday recipes featuring pumpkin:

Pumpkin Dump Cake with 3 Ingredients – Pumpkin pie filling, cake mix, and butter form the base of this easy Thanksgiving dessert.

The post Crustless Pumpkin Pie with Condensed Milk appeared first on ParnellTheChef.

Recipe Review

I was very happy with how my Jiffy cornbread with creamed corn and sour cream turned out. Slightly sweet and extremely moist, it had great corn flavor and soft texture. It was also a bit sweeter than the standard recipe, so this would be great served with something a bit on the spicy side, like a pot of chili or beans. The only real downside is that if you’re looking for a recipe with a definitely “bread” texture, be aware that picking up a slice of this and eating it would likely be difficult since the moistness makes it prone to falling apart. However, it’s you’re OK with eating it with a fork or crumbling into a soup, almost like a casserole, you’ll love this.

Jiffy Cornbread with Creamed Corn FAQs

More Great Recipes

If you like old-fashioned southern flavor, check out these other great dishes:

Skillet Cornbread – Made from scratch in a cast-iron pan, it has a deliciously crispy crust.

3-Ingredient Fry Bread – Crispy on the outside and chew on the inside, it’s just like what you get at Native American pow-wows.

The post Jiffy Cornbread with Creamed Corn appeared first on ParnellTheChef.

Ingredients

Although you only need 3 ingredients to make this dump cake, adding a few more will make it even better:

Key Lime Pie Filling – 2 21 oz cans

Cake Mix – 1 15.25 oz box white cake mix

Butter – 2 stick of unsalted butter (226g)

Optional:

Lime Juice – 2 Tablespoons

Lime Zest – 1 Tablespoon (or 1 teaspoon lime zest and 1 teaspoon lime extract)

Salt – a dash of salt

Tools:

9×13 Baking Dish

Spoon

Spatula

Sharp Knife

Fork

How to Make Key Lime Dump Cake

You can make this dessert with just a few, short steps:

Butter the Baking Dish

Don’t forget to butter the 9×13 baking dish before you start the recipe–this will help prevent sticking.

Dump in the Pie Filling

As the name suggests, the first step is “dumping” the 2 cans of pie filling into the baking dish and then spreading the filling out evenly.

Optional: Add More Flavor

Although you can make this key lime dump cake with just 3 ingredients, adding lime juice, zest (and/or extract), and a dash of salt (to balance out the sweetness) will help take this dessert to the next level. Be sure to spread the lime juice and zest out evenly across the top of the pie filling before continuing.

Sprinkle on the Cake Mix

Next, sprinkle the cake mix over the top as evenly as possible. Don’t worry about being perfect–this recipe is supposed to be easy.

Even Out the Cake Mix

Use a fork to spread out the cake mix across the top evenly, breaking up any lumps as you go along. However, be sure to NOT mix the cake mix into the pie filling.

Lay Butter Across the Top

Now comes the most tedious and time-consuming step–but arguably the most important: cutting the butter into thin pads and laying them on top of the cake mix. Cut the butter thin enough to make 4-6 slices per Tablespoon. This is much easier if your butter cold, so keep the butter in the refrigerator until this point.

Bake the Dump Cake

Put the dump cake in the oven and bake it at 350F, uncovered, for 1 hour or until golden brown.

Cool Before Serving

Although you could serve the dump cake immediately, it’s best to let it cool down for at least 15-20 minutes to minimize the risk of burning yourself. If you want the slices to hold their shape better, wait at least 30 minutes before serving.

Enjoy the Treat

Serve and enjoy! Although it’s great plain, it would also be good with ice cream or Cool Whip. If you like homemade whipped cream, be sure to check out my recipe!

Helpful Tips

Even though this cobbler is simple to make, here are a few things that will make it easier and tastier:

Don’t Mix – Resist the urge to stir the cake mix and pie filling together so that your dump cake has 2 distinct layers: a fruity filling and sweet, buttery crumble topping.

Keep the Butter Cold – Cold butter is not only easier to cut but also melt more slowly and evenly, helping to create a crispy, golden crust on top of your cake.

Use a Sharp Knife – Cutting the butter with a sharp knife helps make thin, mostly uniform slices that will distribute the butter as evenly as possible.

Spread Out the Butter Evenly – Distribute it evenly over the dry cake mix. This helps ensure the cake bakes evenly and gets a nice, golden crust.

Frequently Asked Questions

Can I Use A Different Type of Cake Mix?

Yes! Although I recommend using white or yellow cake mix because of the neutral flavor, you can switch things up with any flavor you want. In fact, I think lemon–or lime if you can find it–would be nice.

Where Can I Buy Canned Key Lime Pie Filling?

Even though canned key lime pie filling is a bit hard to find, you should be able to find it at large retailers, or online. Look in the baking aisle with the other canned pie fillings.

Is There an Easier Way to Add the Butter?

Maybe. I don’t recommend pouring melted butter over the top because it’s hard to get even distribution–you’re almost guaranteed to have dry spots. However, Aubry of FindingBeautifulTruth.com made her peach dump cake with grated frozen butter, so you might want to try freezing the butter, grating it with a cheese grater, and then sprinkling it on top. If you do it that way, let me know what you think!

Recipe Review

This 3-ingredient key lime dump cake recipe turned out great. It had a nice lime flavor that was enhanced by the zest and juice, but without the intense acidity that you sometimes find in key lime pie or other citrus desserts. The crumble topping was sweet, buttery, crispy, and crunchy, so it combined nicely with the creamy filling.

Honestly, my only critique of this recipe is that it lacked color. I was expecting the canned key lime pie filling to be green, but since it wasn’t, this cake had a rather (in my opinion) uninteresting color that didn’t really indicate what the flavor was. A quick sprinkling of extra lime zest before serving changed that, so I guess this criticism isn’t major.

Overall, this cobbler was a big success. It’s perfect for beginner cooks who need to be a quick 9×13 dessert for a crowd, and it would also be good for people who like lime flavor but don’t like too much acidity. Although the flavor profile is perfect for summer, it would be great at any time of the year.

Other Lime Recipes

If you like citrus as much as I do, check out these other recipes:

Key Lime Cake – This traditional southern cake’s cream cheese frosting is the perfect finishing touch.

More Dump Cakes

For more simple, 3-ingredient cobbler recipes, check out:

Lemon Dump Cake – If you love lemon but not all the acidity, this dessert is for you.

Pineapple Dump Cake – Bright flavors and colors make this old-fashioned dessert really amazing.

Cherry Dump Cake – For a dessert with a bright red color, this cobbler is the perfect choice.

Key Lime Dump Cake Recipe Instructions

YouTube Video

Be sure to watch my YouTube video tutorial, too:

The post Key Lime Dump Cake appeared first on ParnellTheChef.

Can You Make Peanut Butter Fudge with Sweetened Condensed Milk?

Yes! As shown in my traditional fudge with sweetened condensed milk recipe, it’s possible to make high-quality homemade candy by melting condensed milk and chocolate chips together in the microwave.

I absolutely love peanut butter, especially in desserts, so I looked into creating a peanut butter fudge recipe with sweetened condensed milk with my Parnell The Chef touch–and I’m glad I did because this fudge turned out great. In fact, it was one of the best things I’ve made in a long time.

Peanut Butter Fudge with Sweetened Condensed Milk Ingredients

My peanut butter fudge with sweetened condensed milk recipe is easy because it has just 3 ingredients:

Sweetened Condensed Milk – 1 14 oz can

Peanut Butter – 1/2 cup ( I used creamy, natural, no-stir)

White Chocolate Chips – 1 11 oz bag

Optional:

Vanilla – 1 teaspoon

Salt – 1/8 teaspoon

Tools:

Microwave-Safe Bowl – For melting the ingredients together.

Large Spoon – For stirring the ingredients.

Loaf Pan – The mold for hardening the fudge.

Plastic Wrap or Wax Paper – To line the mold so the fudge comes out more easily.

What Type of Peanut Butter Should I Use?

You can use almost any type of peanut butter: creamy or crunchy, natural or conventional. However, DO NOT use natural peanut butter with oil separation. I’m not sure why, but this type of peanut butter doesn’t usually work well in recipes.

Instead, use no-stir peanut butter. If you’re concerned about hydrogenated oils and trans fats, do what I did an opt for natural no-stir peanut butter. And if the ingredients list says “roasted peanuts,” that’s even better–it’s going to be super flavorful.

How to Make Peanut Butter Fudge with Sweetened Condensed Milk

Learning how to make 3-ingredient peanut butter fudge with condensed milk is easy. Just follow a few, simple steps:

Line a Mold with Plastic Wrap

This fudge recipe goes fast, so one of the best tips I can give you is to make sure you line a mold with plastic wrap before your start–he fudge hardens quickly, so your mold needs to be ready from the start.

Combine the Ingredients (except the vanilla–if using)

The first step is to combine all the ingredients to a safe bowl. If using vanilla extract, wait until after microwaving the ingredients together.

Microwave the Ingredients in 30-Second Increments, then Stir

Once all the ingredients are combined in the bowl, put the bowl in the microwave and heat on high, uncovered, for 4, 30 seconds (a total of 2 minutes). After each increment, take the bowl out of the microwave and stir the ingredients to make sure everything melts together evenly.

Stir Thoroughly at the End

After microwaving the sweetened condensed milk, white chocolate chips, and peanut butter together for a total of 2 minutes, take it out of the microwave and stir thoroughly. Although some of the white chocolate chips may not be completely melted, stirring well will help them melt.

If Using, Add the Vanilla Extract

Now that you’re done microwaving the fudge, it’s same to add the vanilla extract, if you’re using it.

Pour the Fudge into the Mold

Once everything is mixed together thoroughly, pour the fudge into the plastic-lined mold as soon as possible. This fudge hardens quickly, so it’s important to get it into a mold as soon as possible.

Harden the Fudge

Let the fudge sit in the refrigerator for at least 4 hours so the fudge can harden.

Serve

Time to serve and enjoy!

Peanut Butter Fudge with Sweetened Condensed Milk FAQ’s

How Many Pieces of Fudge Does this Recipe Make?

If made in a regular loaf pan and cut in 1-inch pieces, this recipe should make about 30 servings that are big enough for 2-3 bites: enough for you to get a good taste without crashing from a sugar rush.

Can I Use Crunchy Peanut Butter?

Yes! While the fudge won’t be as smooth and creamy, you can definitely use crunchy peanut butter if you want a bit more texture.

Can I Used Low-Fat / Fat-Free Sweetened Condensed Milk?

No. Although I haven’t tried this recipe with low-fat or fat-free condensed milk, my guess is that the lack of saturated fat would mean that the fudge would have more difficulty holding its shape. Additionally, it wouldn’t taste as rich: that’s why I recommend using the regular, full-fat version for this recipe.

Can I Make this Recipe on the Stovetop?

Yes! You can definitely make this recipe on the stovetop without making any adjustments to the ingredients: simply pour the ingredients into a saucepan over medium heat and stir to combine.

Should Peanut Butter Fudge Be Refrigerated? *

Yes! Refrigeration helps harden this fudge–if kept out on the counter for a long period of time, it will still hold its sharp, but it’s be as firm.

How Long Does Peanut Butter Fudge Last? *

Peanut butter fudge with sweetened condensed milk will last 1 week if kept in an airtight container in the refrigerator. It may even keep for 2-3 weeks, but after that, the quality will start to decline.

Can You Freeze Peanut Butter Fudge? *

Yes! Freeze the peanut butter fudge by cutting it into individual servings, placing the pieces into a plastic bag, and then putting the bag into the freezer. When you want to serve the fudge, take however many pieces you want out of the freezer and put them in the refrigerator for about 2 hours so they can thaw.

Why Did My Fudge Not Get Hard? *

With this particular recipe, it’s probably because the fudge didn’t have enough time to chill. As stated above, I would allow this fudge to sit in the refrigerator for 4 hours so it can set fully before cutting.

Peanut Butter Fudge with Sweetened Condensed Milk Recipe Variations

If you liked this white chocolate version, you might also want to try:

Dark Chocolate – Amanda at RecipesWorthRepeating.com has a chocolate peanut butter fudge with semi-sweet chocolate chips recipe you should definitely try.

Milk Chocolate – If you’re not a fan of the bitterness of dark chocolate, using a bag of milk chocolate would give you the rich chocolate flavor you want with a bit more sweetness.

More Sweetened Condensed Milk Fudge Recipes

If you’re looking for more easy sweetened condensed milk fudge recipes, I have some more for you:

2-Ingredient Chocolate Fudge – This is another simple microwave recipe that is great for the holidays.

Easy Strawberry Fudge – This treat has all the fruity flavor of strawberries in a fudgy texture: I love it!

White Chocolate Fudge – A bit of vanilla extract makes this easy microwave fudge taste like ice cream.

Peanut Butter Fudge with Sweetened Condensed Milk Recipe Instructions

YouTube Video

Be sure to watch my YouTube video tutorial, too:

The post Peanut Butter Fudge with Sweetened Condensed Milk appeared first on ParnellTheChef.

Peach Dumplings on the Stovetop with Pie Crust Ingredients

My peach dumplings on the stove top with pie crust recipe is easy because it has just a few, simple ingredients:

Sliced Peaches – 1 pound / 2 cups, peeled and sliced (I used a combination of frozen and fresh peaches)

White Sugar – 1/4 cup

Light Brown Sugar – 1/4 cup

Water – 3/4 cup (I started with 1/2 cup, but then added 2 Tablespoons, then another 2 Tablespoons, later in the recipe)

Orange Juice – 1/4 cup

Orange Zest – 1-2 teaspoons (the zest of 1 medium orange)

Cinnamon – 1/4 teaspoon

Nutmeg – 1/8 teaspoon

Salt – 1/8 teaspoon

Pie Crust – 1 9-inch crust (I started with 1/2 pie crust, but then I added more)

How to Make Peach Dumplings on the Stovetop with Pie Crust

Learning how to make peach dumplings on the stovetop with pie crust from scratch is easy. Just follow a few, simple steps:

Prepare the Peaches

The first step in my peach dumplings on the stovetop with pie crust recipe is prepping the peaches. If using fresh peaches, peel and slice them; if using frozen, all you have to do is open the bag–and no need to defrost: they’ll thaw as they cook.

Add Sugar, Spices, and Water

Then, I added the sugar, spices, orange juice, orange zest, and water. Although adding water might seem odd, it’s necessary so that all the moisture doesn’t boil away and burn the peaches. I started out with 1/2 cup, but then eventually added a total of 3/4 cup water.

Bring the Pot to a Boil on the Stovetop

Once everything is in the pot on the stove, turn the heat onto high and bring everything to a boil, stirring occasionally. It should start boiling in about 5-10 minutes.

Turn the Heat Down and Add Pie Crust Dumplings

When the pot started boiling, I turned down the heat to medium and then adding the pie crust dumplings. The crust was already cut into strips, so I broke off 1/2 to 1-inch strips and dropped them into the syrup, stirring to combine.

Boil on the Stovetop for 10-12 Minutes

After adding all the pie crust dumplings, I continued boiling the pot on medium heat, uncovered, for 10-12 minutes, stirring occasionally. I stirred enough to keep everything from sticking to the bottom of the pot, but not enough to break about the fruit and dumplings.

If Necessary, Add More Water

As stated earlier in the recipe, originally I only added 1/2 cup of water. However, as the recipe progressed, I saw the liquid level going down significantly, so I added more water. First, I added an additional 2 Tablespoons, then a few minutes later, 2 more Tablespoons. In total, I used 3/4 cup water in the recipe.

Serve

Once you’re done simmering the stovetop peach dumplings, turn off the heat and let the pot cool down for a few minutes to let the sauce thicken slightly, then serve. Enjoy!

Peach Dumplings on the Stovetop Recipe FAQ’s

Although my peach cobbler dumplings on the stovetop with pie crust recipe is easy, here are the answers to a few frequently asked questions so you can avoid potential problems:

Can You Use Canned Peaches?

Yes! You can definitely use canned peaches to make this stovetop dumplings recipe. However, since the peaches are pre-cooked, so they’re less flavorful and softer than fresh or frozen fruit, so be aware of that.

Can I Add Cornstarch to Thicken the Sauce?

I didn’t use any cornstarch to thicken the liquid in this recipe because I wanted the syrup to be loose, almost like soup broth Some of the pie crust dumplings broke apart as the pot boiled, adding flour to the syrup and thickening it. Along with the thickening that comes from evaporating the liquid, I thought the juice was just right.

Can I Use Storebought Pie Crust?

Yes! Although I made my own pie crust from scratch, you can definitely use a storebought crust such as Pillsbury. If using storebought crust, don’t use the kind that’s already in a pie plate since you need to roll it out and cut it into dumplings.

Can You Freeze these Peach Dumplings?

No, I wouldn’t recommend freezing them since the freezing / thawing process would make the pie crust dumplings soggy. For the best eating experience, this dessert is best enjoyed immediately after it’s made.

Peach Dumplings on the Stove Top Recipe Variations

If you’re looking for ways to switch up this old-fashioned, southern-style dessert, you might want to try:

Biscuits Dumplings – As shown in this CookPad.com recipe, you can add bits of canned biscuit dough to the syrup if you want extra soft, fluffy, and pillow dumplings.

Crescent Roll Dumplings – While peach dumplings with crescent rolls recipes usually call for wrapping peach slices or wedges in the dough, cutting or tearing the dough into small pieces would be another way to give this dessert soft and pillowy dumplings quickly and easily.

Empanada Dough – Empanada dough is similar to pie crust, so cutting up empanada discs and adding them to the pot would be an interesting way to switch things up.

Other Peach Recipes

If you love southern peach desserts as much as I do, you’ll also want to check out:

Peach Cobbler with Canned Peaches with Pie Crust – This classic of southern cooking is super easy.

Peach Cobbler with Frozen Peaches and Pie Crust – If you can’t get fresh fruit, this is the next best thing.

More Stovetop Dumpling Recipes

For more old-fashioned pie crust dumplings, be sure to check out:

Stovetop Apple Dumplings Recipe – Boiling apples with pie crust makes the perfect simple fall dessert.

Peach Dumplings on the Stovetop Recipe Instructions

YouTube Video

Be sure to watch my YouTube video tutorial, too:

The post Peach Dumplings on the Stovetop appeared first on ParnellTheChef.

How to Cook Quinoa on the Stove Ingredients

Cooking quinoa on the stove is quick and easy because there are so few ingredients:

White Quinoa Grains – 1/2 cup (94g)

Water – 1 cup (usually, 1 cup is 240g, but I used about 194g to maintain the 2:1 water to quinoa ratio)

Salt – a small pinch (at most 1/8 teaspoon)

Black Pepper – a small pinch (at most 1/8 teaspoon)

Tools:

Pot – For boiling the quinoa.

Lid – For covering the grains so they can absorb the water and turn out fluffy.

Fork – To fluff the quinoa.

Large Spoon – For stirring and serving.

How to Cook Quinoa on the Stove Recipe

Learning how to cook quinoa on the stove top is easy: just follow a few, simple steps:

If Not Pre-Washed, Rinse the Quinoa

The quinoa package I used for this recipe said that it was pre-washed, so I didn’t rinse the grains. However, if your quinoa is homegrown or from a farmer, put the grains into a fine-mesh strainer or sieve and run them under cold water for 30-45 seconds to remove the bitter chemicals.

Bring Water to a Boil on the Stove

If you don’t need to wash the quinoa, the first step of the recipe is bringing the water to a boil on the stove. You’ll turn the heat to low or medium-low once you add the quinoa, but you can start with high heat if you want. As stated earlier, you need 2 parts of water for every 1 part of raw quinoa.

Add Salt and Pepper (Optional)

For more flavor, add a small pinch of salt and black pepper to the water. For more ideas on how to flavor quinoa, keep reading.

Once the Water Comes to a Boil, Add the Quinoa to the Pot

When the water comes to a full boil, pour in the quinoa. Use a large spoon to lightly stir the quinoa to make sure it’s evenly distributed within the pot.

Cover the Pot and Simmer on Low / Medium-Low for 10 Minutes

Once the quinoa grains are evenly distributed, turn the heat down to low / medium-low (I set it to gasmark 2 out of 6), cover the pot, and simmer the quinoa for 10 minutes.

Turn off the Heat and Fluff the Quinoa

After simmering the quinoa, take off the top and use the large spoon or a fork to fluff it. This will help ensure that it doesn’t turn out soggy. Be careful when taking off the lid since the steam will be heat.

Let the Quinoa Sit, Covered, for 5-10 Minutes so the Quinoa Can Absorb the Excess Water

Then, put the cover back on the pot, and let the quinoa sit for 5-10 minutes. This will give any residual water time to either be absorbed into the quinoa grains or evaporate into the air. In the video I let it sit for 15 minutes, but 5-10 minutes is fine–just check the grains for any remaining moisture

How To Tell if the Quinoa is Done

As explained in an EatingWell.com article, you know quinoa is done when the grain looks “popped.” In my video I say that popped quinoa is larger than raw and appears to have a light center, a dark circle around it, and another light circle around it.

Serve!

Now it’s time to served your quinoa. Enjoy!

How to Cook Quinoa on the Stove FAQ’s

Although making quinoa on the stove top is easy, here are answers to a few frequently asked questions to help you avoid any possible issues:

Do You Need to Soak Quinoa?

No, you do not need to soak quinoa. According to DrWeil.com, soaking quinoa can cause the bitter-tasting saponins normally found on the outer coating to leach deep into the seeds, making the unpleasant flavor impossible to remove. All you need is a quick rinse and your quinoa is ready to cook.

Do You Have to Rinse Quinoa?

No. According to FoodNetwork.com, most storebought quinoa is pre-washed, removing the bitter-tasting chemicals called saponins, so commercially-available quinoa usually doesn’t need to be rinsed before cooking. If you’re not sure, check the package to see if it says “pre-washed/rinsed.”

How to Rinse Quinoa

To rinse quinoa, place the raw grains in a fine-mesh sieve, making sure the holes are small enough to not allow the seeds to pass through. Then, run the raw quinoa under cold water for 30-45 minutes, watching for when the water passing through the strainer turns from white to clear then add the quinoa to boiling water for cooking or set aside in a bowl. Be aware that the wet grains will stick to the bowl.

How to Rinse Quinoa Without a Strainer?

To rinse quinoa without a strainer, food blogger Aysegul of FoodProolLiving.com suggests using cheesecloth, nut milk bag, French press, or a basket-style coffee filter. As stated previously, just make sure the holes are small enough the quinoa won’t pass through the small holes.

How Long Does Cooked Quinoa Last in the Fridge?

If stored in a sealed container, quinoa should last 3-5 days in the fridge. After more than 5 days, the grains will likely start getting soggy and the risk of mold starts increasing.

How to Reheat Quinoa

As explained by JanesKitchenMiracles.com, the best way to reheat quinoa is in the microwave.. First, place it in a bowl, fluff with a fork, cover with a damp paper towel, and then microwave on high for 30 seconds, then check to see if it needs more time.

Why Is My Quinoa Mushy?

If your quinoa is mushy, the grains didn’t absorb all the water. This could be because you used too much water, or maybe you took off the lid to check on the quinoa too many times.

Fix mushy quinoa by placing the lid back on the pot and cooking the quinoa on low heat for a few more minutes. If you’re tempted to take off the lid to check on the quinoa, a TheDailyMeal.com article suggests using a glass lid so you can see the quinoa as it cooks.

Cooking Other Types of Quinoa

Different colors of quinoa take more or less time to cook. Here’s a quick breakdown for your reference:

Red Quinoa:

To cook red quinoa on the stove, use the same procedure as for white quinoa–just simmer it longer, about 18 minutes, covered. Use the same 2:1 ration of water to uncooked grains.

Black Quinoa:

Cooking black quinoa takes longer than white or red, so simmer it on the stove for 20 minutes. Once again, use the same 2:1 ratio of water to raw quinoa.

Tricolor Quinoa:

Since the exact cooking time will depend on the ratio of white, red, and black quinoa in the tricolor mix, cook tricolor / rainbow quinoa for about 18-20 minutes. Refer to package directions for more guidance.

How to Cook Quinoa on the Stove Recipe Variations

For other ways to cook quinoa on the stove, you might want to consider:

Toasted Quinoa – For a more intense flavor, heat up 2 teaspoons of oil for 45-60 seconds, add the uncooked quinoa, and then stir for 5 minute. Eventually, the grains will turn golden brown and start smelling nutty. At that point, add the water and continue the recipe normally.

Boil in Bag – Boil-in-bag quinoa is a quick and easy way to make quinoa on the stove while ensuring it comes out perfectly fluffy every time.

Other Healthy Recipes

If you’re looking for more healthy recipes, you might want to try:

Beef Shank Soup with Vegetables – Plenty of meat, potatoes, and other vegetables make this amazing.

Microwave Applesauce for One – This thick, unsweetened applesauce has lemon to bring out the flavor.

Baked Butternut Squash – Learn how to cook butternut squash in the oven so it’s healthy and delicious.

More Argentinian Recipes

For more South American and Argentinian recipes, take a look at:

Carrot Salad – Grated carrot, lemon juice, olive oil, and salt are surprisingly good together.

How to Cook Milanesa Steak in the Oven – Baking milanesa in the oven is a lot healthier than frying it.

Chimichurri Sauce Recipe – This classic Argentinian steak sauce is full of tangy garlic flavor.

How to Cook Quinoa on the Stove Recipe Instructions

YouTube Video

Be sure to watch my YouTube video tutorial, too:

The post How to Cook Quinoa on the Stove appeared first on ParnellTheChef.

Pineapple Dump Cake with 3 Ingredients

My easy pineapple dump cake with 3 ingredients recipe is great because it has just a few ingredients:

Crushed Pineapple – 2, 20 oz cans, drained

Cake Mix – 1 15.25 oz box white cake mix

Butter – 2 sticks unsalted butter

Optional:

Lemon Juice – 1 Tablespoon

Tools:

9×13 Baking Dish – If you don’t have this large of a baking dish, you can use two 8×8 pans, too.

Spatula – To spread out the crushed pineapple in the baking dish.

Fork – For smoothing out the cake mix, I recommend a fork.

Spoon – Scooping out the last bit of pineapple from the can will probably be easier with a spoon.

Can I Use Pineapple Chunks, Tidbits, or Rings?

Yes. Although I think the texture of crushed pineapple would be best for this recipe, you can use pineapple chunks, tidbits, or rings, too: use a total of 40 oz of canned pineapple, whichever type you prefer. If using rings, cut them into smaller pieces so they are small pieces of pineapple in every bite.

How to Make Pineapple Dump Cake with 3 Ingredients

Learning how to make pineapple dump cake with 3 ingredients is easy. Just follow these simple steps:

Grease the Pan

Don’t forget to grease the pan before you start the recipe. You could use a non-stick spray, but I just opened one of the sticks of butter and rubbed it on the inside of the baking dish.

Put the Butter Back in the Refrigerator

After greasing the pan, be sure to put the rest of the butter back in the refrigerator. You’ll need to cut it into thin pads later on in the recipe, and this is much easier to do when the butter is cold.

Drain the Canned Crushed Pineapple

I drained 2/3 cup of juice out of each can. Although the pineapple was drained thoroughly, there was still a bit of juice left in each can, maybe about 2 Tablespoons. If you try to get 100% of the juice out of the pineapple, your filling will be dry, so don’t overdo it.

Dump the Crushed Pineapple into the Pan

Next, as the name of the recipe suggests, “dump” the crushed pineapple into the baking dish and then spread it out evenly with a spatula or spoon. Do the best you can–I doesn’t have to be perfect.

Add Lemon Juice (If Using)

Although this is optional, I highly suggest sprinkling in 1 Tablespoon of freshly-squeezed lemon juice over the crushed pineapple and then gently mixing it into the fruit. The lemon juice will really help bring out the flavor, helping make the canned pineapple taste like fresh.

Dump in the White Cake Mix

Once you’re done with the filling, “dump” in the white cake mix by shaking the bag as you move it slowly across the top. Don’t worry about getting it distributed evenly–you’ll do that in the next step.

Smooth Out the Cake Mix

Then, take a fork and smooth out the cake mix, breaking up any lumps as you distribute the cake mix evenly across the top. Remember to NOT MIX–simply spread the raw cake mix across the top of the crushed pineapple.

Cut the Butter into Thin Slices and Lay Them On Top of the Cake Mix

Use a sharp knife to cut the butter into thin slices, about 4-6 slices per Tablespoon. This is much easier if the butter is cold, so be sure to keep the butter in the refrigerator until you get to this step.

As you cut the butter, lay the slices on top of the cake mix, placing them 1/8 to 1/4-inch apart–basically almost touching, but not quite. The idea is for the butter to melt down and spread out as the dump cake bakes in the oven, turning the raw cake mix into buttery, crunchy crumble.

Bake the Dump Cake

Once your pineapple dump cake with 3 ingredients is assembled, bake it at 350F, uncovered, for 1 hour.

Serve

Let the dump cake cool at least 10-15 minutes before serving, at least 30 if you want the slices to hold their shape, then enjoy!

Pineapple Dump Cake with 3 Ingredients FAQ’s

Although learning how you make pineapple dump cake with 3 ingredients is easy, here are answers to some frequently asked questions to make sure you can enjoy the best dessert possible.

How Many Servings Does this Recipe Make?

This recipe makes about 12-16 servings that are large enough for a satisfying dessert after a normal meal.

What to Serve with Pineapple Dump Cake with 3 Ingredients?

Although my pineapple dump cake with 3 ingredients is delicious on its own, it’s also great served with vanilla ice cream, Cool Whip, or whipped cream. If you want something especially tasty, make my easy homemade whipped cream recipe for a special treat.

How Long To Bake Pineapple Dump Cake? *

Bake pineapple dump cake for 60 minutes at 350F, uncovered. If your oven is hotter / cooler than normal or if your filling has more / less juice than mine did, baking time may vary, so check the dump cake at the 45-minute mark.

How Long Does Pineapple Dump Cake with 3 Ingredients Last?

Your pineapple dump cake with 3 ingredients should last 2-3 in the refrigerator. Although it will likely be safe to eat for longer, the moisture in your refrigerator will start making the topping unpleasantly soggy.

Pineapple Dump Cake with 3 Ingredients Recipe Variations

If you’re looking for ways to build on this base recipe, be sure to try:

Pineapple Cherry Dump Cake – Paula Deen’s recipe from Grandma Peg combines replaces one of the cans of pineapple with cherry pie filling to make an amazing dessert.

Add Coconut and Nuts – This Food.com recipe calls for adding flaked coconut and chopped nuts. I’ve never tried it, but I think the flavor and texture would be delicious. For the nuts, I think both chopped walnuts or peanuts would be delicious, whichever you prefer.

More Pineapple Recipes

If you agree that pineapple is delicious, especially in desserts, then don’t miss my other recipes:

Pineapple Upside Down Cake with Crushed Pineapple – Cake mix makes this class dessert easy.

Pineapple Pie Recipe – This double-crust, old-fashioned pie is one of my favorites. Definitely worth a try!

Pineapple Coconut Cake with Cake Mix – Cream cheese frosting and pineapple filling make this amazing.

More 3-Ingredient Dump Cake Recipes

3-ingredient cobblers are great recipes for beginner cooks, so be sure to check out these as well:

Pumpkin Dump Cake with 3 Ingredients – This easy dessert is perfect for fall, especially Thanksgiving.

Cherry Dump Cake with 3 Ingredients – Bright red filling and golden brown topping are great together.

3 Ingredient Apple Dump Cake – This cobbler is even better with the addition of lemon juice and spices.

3-Ingredient Key Lime Dump Cake – Canned pie filling makes this citrus-packed dessert nice and easy.

Pineapple Dump Cake with 3 Ingredients Recipe Instructions

YouTube Video

Be sure to watch my YouTube video tutorial, too:

The post Pineapple Dump Cake with 3 Ingredients appeared first on ParnellTheChef.