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      Need a Reason to Party? Celebrate September Food Holidays with These 5 Easy Dinner Ideas

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      This month welcome Sara Bir. Sara Bir is the author of two cookbooks, Tasting Ohio and the IACP award-winning The Fruit Forager’s Companion. She also moderates and replies to your comments here on Simply Recipes. Follow her @sausagetarian.
      People love food holidays, but ever wonder what the point is? You know what I’m talking about: National Pecan Cookie Day. National Mushroom Month. International Bacon Day.
      Optimally, the point is fun. Yes, most food holidays are contrived and arbitrary, brainstormed by a marketing board or social media consultant. (Like why is National Strawberry Cream Pie Day on September 2, when strawberries are totally out of season?) But they give us an excuse to celebrate the foods we love. And who isn’t hungry for a reason to celebrate?
      No, this meal plan does not sync the recipes with the actual dates of the holidays—otherwise, we’d have you eating milkshakes, crème de menthe, and cream-filled donuts for dinner three days in a row. Our meal plan is simply inspired by September food holidays. National I Love Food Day falls on September 9, and I’m sure we’ll all be observing, whether we know it or not.
      One last thing: Looking for dinner ideas? You’re in the right spot! We have delicious meal plans to suit every taste and lifestyle—Healthy Eating, Family Favorites, and Vegetarian just to name a few. These one-month plans are $6.95 and, with them, you get a dessert and weekend prep recipe and a shopping list. They’re beautifully designed and perfect to print and save or simply load and cook right from your computer! LEGGI TUTTO

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      Why I Love the Sweese Butter Dish

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      Kitchen ToolsOne Simply Terrific Thing

      Print

      Welcome to One Simply Terrific Thing, our ongoing series highlighting the small tools and kitchen goods that make life better!

      I went a very, very long time without a butter dish.
      There’s no good reason why. I just never got one, even as I winced every time I crumpled the ends of a butter wrapper to close it back up, smearing a bit of butter on my hands in the process, and knowing some of that butter was going to end up smeared along the bottom of my refrigerator drawer, too.
      It was an ineffective system that I have now remedied thanks to the large ceramic Sweese butter dish ($21 from Amazon).

      I like its classic looks and the tight-fitting beech lid, which has a silicone ring seal you can also remove if you just want the top to rest loosely on the container.
      But most of all I love its size: it measures 6″ x 3.5″ by 2.7″ inches, which means it’s deep and wide enough to hold two standard sticks of butter (four if you really pushed it) or one European-style stick of butter, like Kerrygold or Plugra. It’s really more like a bowl for butter, and because it’s so deep it also prevents butter from hitting and sticking to the lid – a mess-free bonus! And while you have to hand-wash the lid, the container can be put in the dishwasher. (Yay!)
      When I’m in bread-baking mode and baking a couple loaves a week, I just keep the butter container on my counter so the butter is always soft and ready to use.
      Claudia has a butter dish very similar to this, and is also a major fan:

      I love that I can scoop the butter out rather than have the butter sit on a tray. It also holds a lot of butter (which is great for my family) and stays clean thanks to it being more of a bowl. I also leave it on my counter. I haven’t had an issue with butter going bad, but we go through a lot of it!

      Cheers to good tools that solve messy problems!

      This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.

      Cambria Bold
      Cambria Bold is the Product and Lifestyle Director for Simply Recipes. She has almost a decade’s worth of online editorial experience and know-how, first as the Managing Editor for Apartment Therapy’s green living site Re-Nest (RIP) and later as the Design and Lifestyle Editor for The Kitchn. She lives in the Twin Cities with her husband and their two little girls. And, yes, this is her real name.
      More from Cambria LEGGI TUTTO

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      Best Homemade Cinnamon Rolls

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      1 Make the dough: Warm the milk for 15 to 30 seconds in the microwave, until it’s slightly warm to the touch but not steaming. In the bowl of a stand mixer fitted with the dough hook, combine the warm milk, yeast, and sugar. Let the mixture stand until foamy, about five minutes.
      Add the eggs, flour, and salt to the bowl and mix on medium speed until a sticky dough is formed. Beat in the butter, 2 tablespoons at a time, waiting until the butter is incorporated before adding the next batch. The butter needs to be very soft for this to work; if the butter isn’t incorporating, knead each piece in your fingers until soft before adding it to the dough.
      Once all the butter is incorporated, knead the dough for 10 minutes on medium speed (or knead by hand).

      2 Rise overnight: Shape the dough into a ball, place in a large, lightly oiled bowl, and cover with plastic wrap. Let the dough rise in the refrigerator overnight, at least 8 hours. It will slowly double in size.

      3 Cut and shape the rolls: In the morning, remove the dough from the refrigerator. The dough will be quite stiff and firm, but should roll easily. Dust your work surface and a rolling pin lightly with flour, and roll the dough out into a rectangle approximately 12×16 inches in size.
      Spread the dough with butter, leaving a 1-inch border on one of the shorter edges. Combine the brown sugar, cinnamon, and salt in a bowl. Sprinkle the mixture over the butter in an even layer.
      Starting from the short edge (the one with butter all the way to the edge), roll the dough into a tight spiral. Pinch the spiral closed (the unbuttered edge should stick to the log of dough). Trim the ends if they are shaggy.
      Cut the roll in half crosswise to make 2 pieces. Cut each piece in half again to make 4, and each piece again to make a total of 8 rolls. Place the rolls in a greased 9×13-inch baking dish.

      4 Cover the rolls with plastic wrap, and let them rise in a warm place for 30 to 90 minutes. Rising time will depend on the temperature in your kitchen. When ready, the rolls should be puffed and pillowy. They should be touching each other with very little space between each roll.

      5 While the rolls look half-risen, preheat the oven to 350°F.
      6 Bake the rolls: Bake the rolls for 20 to 25 minutes until they are golden on top and puffy. Remove from the oven and cool on a rack for 5 minutes before frosting.

      7 Make the frosting: While the rolls bake, use a hand mixer or stand mixer to beat the cream cheese and butter together until creamy. Add half of the powdered sugar and 1 tablespoon of milk. Beat for 1 minute. Add the remaining sugar and vanilla, and beat for 1 additional minute. Add additional milk, 1 tablespoon at a time, until the frosting is as spreadable as you like.
      8 Serve warm: Frost the cinnamon rolls generously while they’re still a bit warm. Serve immediately. LEGGI TUTTO

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      Ultimate Turkey Club Sandwich with Garlic Aioli

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      What makes this Club Sandwich the ULTIMATE? Oven roasted turkey, crispy bacon, fresh veggies, and a homemade garlic aioli! This layered turkey club sandwich takes a little time to build, but it’s worth every step.

      The club sandwich is a truly special thing. While it’s generally made with deli turkey, I like to roast a whole turkey breast and slice it thin for this ultimate version. Since the oven is on, it’s worth it to make some crispy bacon and a homemade roasted garlic aioli as well!
      Stacked high with vegetables and avocado, this layered sandwich is one of my favorites. I think you’ll enjoy it also!

      WHAT MAKES A CLUB SANDWICH A CLUB SANDWICH?
      A club sandwich can have lots of different parts and layers to it. In my opinion, the only thing that makes a club sandwich a club sandwich is two distinct layers, each with some protein element.
      For this Ultimate Turkey Club, I do one section with turkey, cheese, and lettuce, and then a second section with bacon, avocado, and tomato. It’s pretty great!
      THIS VERSION VS. THE CLASSIC CLUB
      The classic version of a club sandwich usually uses deli turkey for ease, but I like roasting my own if I have the time. It’s super tender and more flavorful in my opinion.
      Also, rather than jarred mayo, I like to roast garlic to make a tasty aioli. It’s a small upgrade to the sandwich but really makes a difference!

      TIPS FOR MAKING HOMEMADE TURKEY BREAST
      A turkey breast is much easier to roast than a whole turkey. You don’t have to worry about part of the turkey over-cooking.
      I recommend getting half of a turkey breast, which is usually two to three pounds, with the bone in and skin on. Drizzle it with olive oil, salt, and pepper, and roast it at 350˚F until the turkey breast is 165˚F in the thickest part of the breast. This will usually take 60-70 minutes, but the only way to know for sure is to use a meat thermometer to test the temperature.
      Once it reaches temperature, let it cool for at least 10 minutes, and then slice it thinly for sandwiches.
      TIPS FOR MAKING CRISPY BACON
      In my opinion, crispy bacon is essential on a club sandwich. The easiest way to make crispy, uniform bacon is by baking it in the oven! Check out my full tutorial on how to do just that!
      THE BEST BREAD FOR CLUB SANDWICHES
      There are a million different kinds of bread one could use for a sandwich like this, but I keep it simple for my club sandwiches: white sandwich bread. Toast it, and it’s perfect for a club sandwich.

      WAYS TO ADAPT THIS CLUB SANDWICH
      This sandwich is pretty versatile, actually. I think turkey and bacon are pretty essential, as well as some sort of spread (like mayo). Other than that, go crazy! Here are a few ideas to change it up:
      Sprouts
      Thinly sliced red onion
      Switch out cheddar for Swiss cheese
      Make it spicy with a drizzle of sriracha
      CAN YOU MAKE THIS AHEAD OF TIME?
      Absolutely! In fact, every piece of this sandwich can be made in advance. Roast the turkey, make the aioli, and bake the bacon all well in advance. Then, when you are in a sandwich mood, just toss it all together! All the individual pieces will keep well in the fridge for five to seven days.
      WHAT TO SERVE WITH CLUB SANDWICHES
      Pickles and potato chips are a classic club sandwich serving side. I like to serve mine with a big salad though, either green salad or potato salad would be nice. It’s such a hearty sandwich that I like a lighter side dish for serving.
      MORE SANDWICH RECIPES

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      This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy. LEGGI TUTTO

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      Slow Cooker Ranch Pot Roast

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      Family-Friendly

      Slow cookers save the day when it comes to weeknight cooking, and this flavor-packed Slow Cooker Ranch Pot Roast proves it time and time again. A classic recipe, revamped with zesty Hidden Valley® Ranch seasoning!

      This post is written in partnership with Hidden Valley® Ranch.
      There’s nothing better than knowing early in the day that you’ve already handled dinner.
      A slow cooker (or multi cooker) is the key. As your energy flags in the late afternoon, you know that you’ll simply have to open your slow cooker and dinner is served. A gift any day of the week!

      How to Make Pot Roast in the Slow Cooker?
      This pot roast is a cinch to pull together, and especially tasty (and easy) when you add Hidden Valley® Ranch seasoning to give it that unforgettable flavor boost.
      You’ll start by coating the roast with the seasoning.
      Then pop it into the slow cooker with a few garlic cloves and some stock, and let it cook for about five hours.
      Finally, you’ll open the pot, adding carrots, potatoes, and pearl onions and continue to cook for a few hours more. That’s a dinner you can celebrate.
      What’s the Best Beef for Pot Roast?
      The two best cuts of beef for pot roast are chuck and bottom round. Chuck is a little fattier and falls apart (in a good way) when you slice it. Bottom round is a leaner cut, but still becomes tender in the pot. 
      How to Store Leftovers?
      Well, we can’t imagine an occasion in which you’d have many leftovers of this crowd-pleasing dinner, but should you prove us wrong, simply refrigerate your leftover pot roast and veggies in an airtight container for up to four days.
      TIP! This pot roast is even better the second day.

      Slow Cooker Ranch Pot Roast Recipe

      This recipe was inspired by a similar recipe from Hidden Valley®

      Ingredients
      4 pounds beef chuck or round roast
      1-ounce (4 tablespoons) HIDDEN VALLEY® ORIGINAL RANCH® SEASONING & SALAD DRESSING MIX SHAKER
      1 cup low-sodium beef or chicken stock
      3 garlic cloves
      1 1/2 pounds new potatoes, halved, or quartered if on the large side
      5 large carrots, peeled and cut into 1-inch chunks
      8 ounces peeled pearl onions
      2 tablespoons chopped fresh parsley (for garnish)
      Slow cooker or Multi Cooker

      Method

      1 Season the meat: Set the beef on a plate and sprinkle it with the Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix, rubbing it into the meat.

      2 Slow cook the pot roast: If your slow cooker has a trivet, place it in the pot (this makes removing the roast easier.) Add the meat, stock, and garlic to the pot and cook for 5 hours on low in a slow cooker, or in an instant pot on ‘slow cook’ set to ‘normal’.

      3 Add the vegetables to the pot: Add the potatoes, carrots, and onions to the pot.  Close the lid and cook for 3 more hours, or until the vegetables are tender.
      4 Serve: Remove the meat from the pot and slice it into 1/2-inch thick slices. Discard the garlic cloves.
      Serve the slices on a platter surrounded by the vegetables or in individual shallow bowls.
      Spoon some of the broth over the meat and vegetables and sprinkle with parsley.

      Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

      This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy. LEGGI TUTTO

    • in Recipes

      August’s Most Popular Recipes

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      What were the most well-loved recipes for the month of August? You know the ones: the recipes you were cooking, sharing, and talking about nonstop. Read on to see what made the cut! Continue reading “August’s Most Popular Recipes” » LEGGI TUTTO

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      Easy Fish Tacos

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      Fish tacos are a favorite quick and easy weeknight meal. Choose cod, tilapia, or halibut, quickly pan-sear in a skillet, and serve with a simply cabbage slaw. 20 minutes start to finish!

      Photography Credit: Sally Vargas

      Since moving to California nearly 10 years ago, I am fairly confident that I have eaten my weight in fish tacos several times over. There are just so many variations — I have to try them all, right?!
      I’ve had tacos with halibut, snapper, and even salmon. I’ve enjoyed tacos with deep-fried fish and tacos with grilled fish. I’ve sampled tacos with tongue-tingling tingling mayo and tacos with tangy fruit salsa. I’ve had tacos at fancy San Francisco restaurants with white tablecloths and tacos from open air taquerias overlooking the Pacific Ocean.
      But there really is only one kind of fish taco that I routinely make myself at home: these easy pan-seared fish tacos with citrusy mayo and a simple cabbage slaw. They’re ready in about 20 minutes and they hit the spot every time.

      Best Fish for Fish Tacos
      Cod, tilapia, or halibut are my go-to choices for fish tacos, but you could really use any white fish fillets. It doesn’t really matter if the fish is a firm variety or more flakey; you break up the cooked fish into the tacos anyway, so perfect presentation isn’t really important.
      Make your life easier and pick up filets that have already been skinned. If you buy from a fish counter, you can always ask to have the skins removed for you at no extra charge.
      If you end up with fillets with the skins still on, it’s no problem. Cook them as directed in the recipe skin-side on top first, then flip so they’re skin-side down. They may need an extra minute or two to cook through. The fish is done when it flakes easily away from the skin.

      The Best Seasoning for the Fish
      I lightly coat my fish with chili powder before searing. It adds a touch of spice to the fish and makes a nice contrast to the cooling cabbage slaw.
      If you’re not a fan of chili powder, use plain paprika or any favorite spice mix. Even just salt and pepper is just fine!
      What’s in the Taco Sauce?
      Again, I keep it simply here. The sauce is just a simple mix of sour cream, mayo, lime juice and a splash of Sriracha.
      I use this saw both to mix a quick coleslaw with red cabbage and also to drizzle over the top. (Or you can do like my husband does and smear the sauce on the tortilla so you’re sure to get some in every bite!)
      Corn or Flour Tortillas?
      I’ve had fish tacos with all manner of tortillas, even cauliflower! This is to say, your choice of tortilla is your own. Personally, I prefer the flavor of corn tortillas the best, especially if you take the time to lightly char them in a dry skillet or over the flames of a gas stove.

      Swaps, Substitutions, and Suggestions
      This is a recipe that is meant to be played with and adapted to whatever you have in the kitchen. It’s really hard to go wrong, even if you’re out of an ingredient and need to swap something else. Here are some suggestions:
      Out of sour cream or mayo? Use whichever one you have! I’ve even used yogurt thinned with milk in a pinch.
      Out of limes? Use lemons instead.
      No red cabbage? Go for green cabbage or savoy cabbage, or skip the slaw entirely.
      All the toppings are completely adaptable. I like avocados, spring onions, cilantro, and radishes, but you could use anything from chopped arugula to thinly sliced apples.
      If you’re not in the mood for fish, you could make this with shrimp instead.
      You can also switch up the cooking method, if you like.
      To grill the fish, buy fillets with the skin left on. Follow the method in this recipe for Grilled Fish Tacos.
      To deep fry your fish, follow the method in this recipe for Crispy Fish Tacos.
      Love Tacos? Try These Recipes
      Updated September 1, 2020 : This recipe for fish tacos is a revision of an earlier recipe that we had on the site. This recipe has been redeveloped and rewritten. Enjoy!

      Easy Fish Tacos Recipe

      TRY THIS! Instead of drizzling the taco sauce over top, my husband likes to smear it on the tortilla before assembling the tacos. He says that way he gets more sauce in each bite. Give it a try and see what you think!

      Ingredients
      For the fish:
      1 pound cod, tilapia, halibut, or other white fish filets
      2-3 teaspoons chili powder, enough to coat the fish
      1 teaspoon salt
      For the fish taco sauce:
      1/2 cup sour cream
      1/4 cup mayonnaise
      3-4 tablespoons lime juice (from 2 limes)
      1 teaspoon hot sauce, optional
      To assemble:
      1/2 small head red cabbage, shredded (about 4 cups)
      12 taco-sized corn or flour tortillas
      1 avocado, sliced
      4 radishes, thinly sliced
      4 spring onions, thinly sliced
      1/3 cup roughly chopped cilantro

      Method

      1 Make the fish taco sauce: In a small bowl, combine the sour cream, mayonnaise, lime juice, and hot sauce (if using) for the taco sauce. Stir until combined.
      2 Make the red cabbage slaw: In a medium bowl, combine the shredded cabbage with 3 tablespoons of the taco sauce. Stir to coat and add more taco sauce if you like. (The cabbage shouldn’t be dripping with sauce; aim for a very thin coating.)

      3 Warm the tortillas: In a dry skillet over medium-high heat, warm the tortillas one at a time for about 30 seconds on both sides. Alternatively, wrap 1 to 3 tortillas in a damp paper towel and microwave for 30 seconds, until warm.
      Keep warmed tortillas wrapped in a clean dish towel while you make the fish.

      4 Season the fish: Sprinkle the fish on both sides with chili powder and salt. Gently rub in the seasonings with your fingers to make sure the fish is entirely coated.

      5 Cook the fish: Warm a large cast iron or nonstick skillet on the stovetop. When hot, add one tablespoon of olive oil and tilt the pan to entirely coat the bottom.
      Add the fish to the pan and cook for 2 minutes. Flip the fish and cook another 2 minutes. Flip and cook 1-2 minutes longer if needed; the fish is done when it is opaque all the way through and breaks apart easily. If any smaller, thinner pieces of the fish start to break off as you flip, just scoop them out and transfer them to a serving platter.

      6 Serve the tacos: Transfer the cooked fillets to a platter and use a fork or a knife to gently break the fish into large chunks. Assemble the tacos with a few pieces of fish, some cabbage slaw, toppings of your choice, and a drizzle of taco sauce.

      Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

      This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.

      Emma Christensen
      Emma Christensen is the Editor-in-Chief of Simply Recipes, and has over 10 years of experience creating food and content for web and print. She was formerly the recipe editor for The Kitchn and is the author of three books on home-brewing, True Brews, Brew Better Beer, and Modern Cider. Emma is a graduate of The Cambridge School for Culinary Arts and Bryn Mawr College. She lives in San Jose, California.
      More from Emma LEGGI TUTTO