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    • in Recipes

      Texas Sheet Cake

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      A chocolate sheet cake the size of Texas! This thin cake is blanketed with a warm, pourable frosting and topped with pecans. It’s definitely a crowd-pleaser!

      Have you ever had Texas Sheet Cake? It’s made up of a thin layer of moist chocolate cake topped with a layer of warm, poured chocolate icing and sprinkled with pecans — an easy, unfussy cake to make for a crowd!
      Video! How to Make Texas Sheet Cake

      Where Does Texas Sheet Cake Come From?
      The origins of this cake are murky. Some sources say it may have first shown up in a Texas newspaper, which is why it’s called “Texas” sheet cake, while others claim the name comes from the fact that it’s the size of Texas.
      Regardless of its origins, this cake is truly a crowd-pleaser—I sent one version to my husband’s office and there was a legit line of people waiting to snag a slice.

      WHAT MAKES AN AUTHENTIC TEXAS SHEET CAKE?
      When researching this classic cake, three common characteristics for “authentic” Texas sheet cake turned up again and again:
      Natural unsweetened cocoa powder (such as Hershey’s)
      Buttermilk
      Pecans
      There are some versions that swap out the buttermilk for sour cream (I tried it and didn’t think it changed the final result). Instead of water, some recipes use coffee, which enhances the cocoa flavor and makes for a richer tasting cake. Feel free to use it if you have some on hand.
      Some versions also left the nuts out altogether, though I think they add a much appreciated crunch so I kept them in my version. I also tried a version topped with half toasted coconut and half mini chocolate chips; both were delicious so give them a try if you like!
      BAKE IN A SHEET PAN—OR CHANGE IT UP!
      The classic recipe is meant to be very thin and is baked in a 13×18-inch sheet pan (technically a “half-sheet” pan). This will make about 36 slices.
      This said, you can also make this cake in a 9×13-inch pan to make a thicker cake, or you can make it into 24 cupcakes. The baking time will be about 10 minutes longer for the 9×13-inch cake and slightly shorter for cupcakes; bake until a toothpick inserted in the middle comes out clean.

      BE CAREFUL NOT TO OVER-BAKE THE CAKE
      While the frosting helps keep this cake ultra-moist, make sure not to over-bake the cake. It is so thin that it can quickly dry out if left too long in the oven.
      Bake just until a toothpick inserted in the center comes out clean and the top springs back to the touch.
      HOW TO FROST A TEXAS SHEET CAKE
      The frosting should be poured onto the cake while both are warm; this way, some of it soaks into the top layer of the cake and creates a glazed top.
      However, it’s crucial that the cake not be too hot. I tried pouring the frosting right when the cake came out of the oven, and that was a mistake—the cake ended up mostly absorbing it. On my next attempt, I let the cake rest a few minutes while I prepared the icing and then poured it on.
      A couple of minutes made all the difference between the cake top looking like the cratered surface of the moon versus a nice shiny glaze.
      Also, be sure to sprinkle any toppings you want as soon as the icing is poured, as it starts to set almost immediately into a thick glaze—similar to that on a donut, with a matte finish.

      SERVING AND STORING TEXAS SHEET CAKE
      After frosting, you can serve this cake immediately, or a day or two later. To slice, serve the cake straight from the pan. Slice it with a thin, sharp knife and use a thin, flexible spatula to transfer each slice to a plate.
      Store slices of leftover cake on the counter in an airtight container with a lid or covered in plastic wrap.
      This cake also freezes well, too. Just be sure to wrap it well in plastic once the icing is completely set and dry to the touch (otherwise the plastic will stick to it). Loosen the plastic wrap and bring it to room temperature on the counter for a few hours before serving.
      MORE CROWD-PLEASING CHOCOLATE DESSERTS LEGGI TUTTO

    • in Recipes

      Peanut Butter Balls (Buckeyes)

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      Chocolate-dipped peanut butter balls or Buckeye balls are so easy to make at home with this easy Buckeye recipe. An essential for any cookie tray!

      Photography Credit: Irvin Lin

      The combination of chocolate and peanut butter is an obvious winner for anyone who has ever tasted a peanut butter cup, and peanut butter balls, or buckeye balls, are no exception.
      Named for their resemblance to the nut of the buckeye tree, these chocolate-dipped peanut butter balls are easy to make at home with very little work using the buckeye recipe that follows.
      Video! How to Make Peanut Butter Balls (Buckeyes)

      Discovering Buckeye Balls
      Even though I grew up in the Midwest, where Peanut Butter Buckeye balls are popular, I was strangely oblivious to them until I moved to California. One day, a co-worker at my day job brought a tray of Buckeyes into the office, and I quickly devoured a few too many, rendering myself relatively useless from the sugar aftershock for the rest of the afternoon.
      I remember going home and proclaiming my love for this new confection to my partner. He gave me the side eye. “How have you never heard of Buckeyes before?” was his response. Apparently, I have been missing out all my life.

      Why are they Called Buckeye Balls?
      These chocolate-coated rounds of sweetened peanut butter look nearly identical to the nut from a buckeye tree, a tree native to the midwestern United States and the state tree of Ohio. This explains why the peanut butter balls are so popular in Ohio and the surrounding states like Indiana, where my partner is from.
      The candy looks so much like the nut that, when he was a kid, my partner’s parents would always instruct him, “Now, remember, you can eat these peanut butter ball candies, but don’t eat the actual buckeye nuts on the ground!” To this day, he still remembers that warning and repeats it every time he eats one.
      Thie Buckeye recipe makes quite a few balls, so my own warning is to limit yourself to eating just a few of these Buckeye balls at a time. Otherwise, you may find yourself falling into the same sugar aftershock that I did when I initially discovered my love for these delicious little peanut butter balls!
      Tips for Making Peanut Butter Balls
      It may sound fussy, but make sure to sift the powdered sugar into the peanut butter using a strainer or you’ll wind up with clumps in your buckeyes balls.
      Also, keep in mind that you need to chill the peanut butter balls after forming them, and again after you dip them in the chocolate, so plan accordingly.

      From the editors of Simply Recipes

      The Best Peanut Butter for Buckeyes
      The best peanut butter to use here is one of the standard, mainstream brands like Jif, Skippy, or Peter Pan. These brands have the added oils you need to keep the peanut butter from separating. Go for smooth and creamy over crunchy, though using crunchy peanut butter can add some interesting texture to your peanut butter balls.
      Avoid natural peanut butters. Peanut butter balls made with natural peanut butter will end up drier and more crumbly.
      How to Store & Freeze Peanut Butter Balls
      Store buckeyes in an airtight container or ziplock back in the refrigerator. They should keep for several weeks.
      They can also be frozen for up to three months.
      More Peanut Butter Treats!

      Peanut Butter Balls (Buckeyes) Recipe

      Buckeye balls can be kept in an airtight container in the fridge for several weeks, or (wrapped tightly) in the freezer for several months.

      Ingredients
      1 1/2 cups (390 g) smooth peanut butter (not “natural”)
      1/2 cup (115 g / 1 stick) unsalted butter, melted
      1 teaspoon vanilla extract
      3/4 teaspoon kosher salt
      3 1/2 cups (400 g) powdered sugar
      3 cups (525 g) semi-sweet chocolate chips

      Method

      1 Make the peanut butter filling: Place the peanut butter, melted butter, vanilla and salt in a large bowl and stir until well blended. Sift 2 cups of powdered sugar into the bowl using a fine-mesh strainer and stir until the sugar is absorbed. Sift the remaining powdered sugar and mix in and a smooth stiff paste forms.

      2 Shape the filling into balls: Scoop up a small portion of dough (a small cookie scoop is great for this!). Form 1-inch balls by rolling them between your palms.
      Place on a rimmed baking pan lined with a piece of parchment paper. Repeat until all the peanut butter filling is gone.
      Skewer each ball with a toothpick; you’ll use this to dip the balls in chocolate later. It’s best to do this now because the balls might be too hard later.

      3 Chill for at least 1 hour or overnight in the refrigerator so the balls become firm enough to dip.
      4 Melt the chocolate for the coating: Once the peanut butter balls have chilled, place the chocolate chips in a microwave safe bowl and microwave in 30 second increments on high power, stirring between each cook cycle, until the chocolate has melted and is smooth.

      5 Dip the peanut butter balls in the melted chocolate: Holding the peanut butter balls by the toothpick, dip it in the melted chocolate until 3/4 of the ball is covered in chocolate. Leave the top of the ball uncovered so you can see a little of the peanut butter. Place back on the baking sheet and repeat with the remaining balls.

      6 Chill the buckeye balls: Refrigerate for at least 1 hour or overnight for the chocolate to solidify. Once the chocolate is solid, wet your finger and smooth over the hole the toothpick has formed with your finger.
      7 Store buckeyes in an airtight container in the refrigerator until ready to eat. Buckeyes can be kept in an airtight container in the fridge for several weeks, or (wrapped tightly) in the freezer for several months.

      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

      Oven Baked Sweet Potato Fries

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      These oven baked sweet potato fries are so addictive! Wedges of sweet potatoes, tossed with oil, sprinkled with spices, and baked at high heat until browned and crispy at the edges.

      Photography Credit: Elise Bauer

      These. Are. So. Addictive.
      And once you know how to make them, you will never have an excuse to not cook sweet potatoes again.
      Those kids who won’t eat their veggies? Ha!
      They’ll eat so many of these fries, their skin will turn yellow from beta carotene.
      Munch. Yum. Munch. Yum. I’m still eating them in my mind. I brought these over for my father to try. I think he only got to eat one or two because he was also eating the rest of his dinner, the dinner I abandoned in favor of these.
      VIDEO! How to Make Sweet Potato Fries

      How to Make Sweet Potato Fries
      They’re really easy to make, too. Just peel a few sweet potatoes, cut them into wedges or rounds, toss with some olive oil, sprinkle with spices, and bake at a high temperature until lightly browned. So good!
      How to Season Sweet Potato Fries
      Sweet potato fries taste great with spices and seasonings such as:
      Chipotle powder
      Smoked paprika
      Chinese five-spice
      Pumpkin pie spice
      Garam masala
      Cajun seasoning.
      Feel free to use what you like.

      How to Tell When The Fries Are Done
      Sweet potatoes can take high heat, and you might see them and worry they’re burned. The browner they are, the crispier they will be, but there is a fine line between browned and burnt beyond edibility.
      Even if they get really dark, they should still be good because of the natural sugars of the sweet potatoes caramelizing. But watch carefully to ensure that they don’t go from browned to burned.
      Tips for the Best Sweet Potato Fries Ever
      Try to cut them evenly so they all cook at about the same rate.
      Preheat the oven with the baking sheet inside.
      For best browning results bake only one sheet at a time.
      For extra caramelization, sprinkle fries with a little sugar before putting in the oven.
      Swap out half of the oil with melted butter for some extra flavor
      LOVE SWEET POTATOES? CHECK OUT THESE RECIPES

      Updated September 14, 2020 : We added a new video to this post to help you make the best sweet potato fries ever. Enjoy!

      Oven Baked Sweet Potato Fries Recipe

      The baking times are approximate; it depends on how thick you cut the wedges or rounds of sweet potatoes. Try to cut them evenly so they all cook at about the same rate. For best browning results, bake only one sheet at a time.
      For extra caramelization, sprinkle fries with a little sugar before putting in the oven.
      For extra flavor, try swapping out half of the oil with melted butter.

      Ingredients
      2 pounds orange fleshed sweet potatoes (yams), about 3 large ones
      3 tablespoons extra virgin olive oil
      1 1/2 teaspoons kosher salt
      1 to 2 tablespoons spice or spice combination of your choice: chipotle powder, smoked paprika, Chinese five-spice, pumpkin pie spice, garam masala, Cajun seasoning, etc.

      Method

      1 Preheat oven and roasting pan: Preheat oven to 450°F. (For more crispiness, preheat your oven to 500°F.) Place a roasting pan or heavy duty baking sheet (one that can take high heat) in the oven to preheat.
      2 Peel and cut sweet potatoes into wedges: Peel the sweet potatoes and cut off the ends. Cut the potatoes in half lengthwise and then, if they are very long, in half crosswise. Cut each piece into 1/4 to 1/2-inch thick wedges. Alternately, you can slice the peeled sweet potato into disks either with a mandoline or a sharp knife.

      3 Toss with oil, salt, spices: Put the sweet potatoes into a large bowl and add the oil. Mix well to combine. Sprinkle with salt and spices of your choice. Use your hands to mix well, so all pieces are coated with oil and spices.
      4 Spread out onto preheated pan: Remove the preheated baking sheet from the oven. Carefully spread the sweet potatoes out in a single layer on the baking sheet. (Watch out, the pan is hot!)

      5 Bake: Bake for 15 to 25 minutes. After the first 10 minutes, remove the baking sheet from the oven and use tongs to turn over all of the sweet potato pieces.
      Return to the oven and bake for another 5 to 15 minutes, or until they are well browned.
      Cooking time depends on the temperature of the oven (500F will need less cooking time than 450F) and the size and thinness of the sweet potato wedges.
      The browner they are, the crispier they will be, but there is a fine line between browned and burnt beyond edibility. Even if they get really dark, they should still be good because of the natural sugars of the sweet potatoes caramelizing. So watch carefully.
      Let cool for 5 minutes before serving.

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

      Products We Love

      Kuhn Rikon Original Swiss Peeler

      $8.05 on Amazon
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      8-inch Chef’s Knife

      $18.00 on Amazon
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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.

      Elise Bauer
      Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family’s recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
      More from Elise LEGGI TUTTO

    • in Recipes

      How to Fry an Egg

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      A perfectly fried egg is no mystery—it just takes a bit of practice in order to achieve mastery. Sunny side up or over easy, here’s how to do it right, every time, with a video, step by step instructions, and photos.

      It’s a simple task, right? To fry an egg, you throw some butter in a pan, break an egg into it, and in a few minutes, you have breakfast. (Or maybe dinner or lunch!)
      It’s not complicated, but even something as simple as frying an egg has its nuances.
      VIDEO! How to Fry an Egg

      PERFECT FRIED EGGS? BE DELICATE
      I have a maxim for eggs: When you cook eggs, walk on eggs. Eggs are delicate, deserving of tender treatment. That usually translates into low heat and a few minutes of patience.
      The method I am about to describe gives you perfectly cooked sunny side-up eggs, with soft yolks that beg for mopping up with toast, and whites that are cooked but not hard and rubbery.
      How to make fried eggs, in brief:
      The egg cooks over low heat with a lid on top of the pan for about 2 minutes.
      Remove the pan from heat and cook another another 30 seconds (with the lid still on) to finish cooking with residual heat.
      That’s all there is to it!

      THE BEST PAN FOR FRIED EGGS
      Any pan of any material is fine for frying eggs! If you’re concerned about eggs sticking or don’t want to use a lot of butter, choose a nonstick skillet or a well-seasoned cast iron skillet. Stainless steel skillets are just fine, but be sure to use an extra teaspoon or two of butter.
      A small, 8-inch skillet will accommodate two eggs. For more eggs, use a larger skillet. The method and timing remain the same.
      DON’T FORGET THE LID!
      A lid is the key to this low-heat method; it ensures that the egg will cook evenly.
      Once the egg is in the pan, immediately top it with a lid. The lid traps the heat and steam from the egg, and helps it cook on both the bottom and on the top.
      Without a lid, the bottom cooks too quickly and the top takes longer, so you’re more likely to end up with an overcooked, hard egg white by the time the yolk is done.
      USE LOW HEAT FOR FRYING EGGS
      Low heat will gently and evenly cook eggs to perfection. If the pan is too hot, then the bottom cooks quickly while the top remains runny and raw.
      Once the egg is almost cooked, remove it from the heat. Leave the lid on and let the egg finish cooking from the residual heat of the pan; this keeps the egg from overcooking over direct heat.
      BUTTER OR OIL FOR FRYING EGGS?
      You can cook an egg in either butter or oil; it’s entirely up to your taste preference.
      If you like the taste of butter, then go for it. Olive oil is a healthy choice and also delicious, especially when you are topping a savory dish, such a ratatouille or pasta with an egg.
      How much butter or oil to use? Use 1 teaspoon of butter or oil per egg if using a nonstick skillet or well-seasoned cast iron skillet. Use 2 teaspoons of butter or oil if you’re using a stainless steel skillet.

      HOW LONG TO COOK FRIED EGGS
      The total time to cook an egg using this method is between 3 and 4 minutes. Much depends on the exact temperature of your burner and the way your pan conducts heat.
      But no worries! Just check the egg after about 90 seconds. Once all but a thin rim of the egg white around the yolk is opaque, remove the pan from the heat to finish cooking with the lid on.
      If you like your eggs with hard yolks, leave them on the heat until they are cooked to your liking. You may end up with a thin layer of cooked egg white that masks the sunny yolk.
      HOW TO MAKE OVER-EASY FRIED EGGS
      This method is for those who like soft yolks without a trace of shiny egg white.
      Once the egg is cooked sunny side up, just flip the egg in the pan for about ten seconds to cook the top of the egg. For over-medium or over-hard, add a few more seconds.
      The trick to flipping an egg for over easy-eggs is to use a thin spatula. Slide it directly under the yolk, which is the heaviest part of the egg. Once you have the spatula in place under the yolk, flip the egg and let it cook for 10 to 15 seconds.
      Again, place the spatula directly under the yolk, remove the egg from the pan, and flip it again onto the plate so it is right side up.

      HAVE YOUR PLATE READY!
      Prepare the plates, toast, bacon, etc. before you start cooking the egg(s): Since eggs cook in a matter of minutes, cook bacon first, and push down the toaster while the egg cooks. Have plates ready and waiting.
      EGGS AREN’T JUST FOR BREAKFAST
      Ask any egg lover: Eggs aren’t just for breakfast! Who doesn’t love an egg sandwich, or an avocado toast topped with an egg for lunch? A solitary diner can whip up a quick and satisfying supper with an egg atop cooked vegetables, chili.
      Fried eggs are also at home in a simple bowl of pasta tossed with olive oil, Parmesan, and plenty of pepper. You can take an egg from the fridge to the plate in a matter of about four minutes. That’s what I call fast and easy!
      MORE WAYS TO COOK EGGS!

      Updated September 10, 2020 : We spiffed up this post with a brand new video. Enjoy!

      Products We Love

      Hard Anodized Nonstick 8″ Skillet

      $39.99 on Amazon
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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

    • in Recipes

      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

    • in Recipes

      Honey Mustard Baked Salmon

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      Dinner is 6 ingredients and 20 minutes away with this Honey Mustard Salmon. Honey mustard is an easy way to dress up salmon, and baking it in the oven means your hands are free to throw together a salad or other side dish.

      Photography Credit: Elise Bauer

      Featured in 12 Easy Recipes for New Cooks

      Take one part honey, one part Dijon mustard, mix, and now you have one of the most versatile sauces possible, for chicken, ham, corned beef, and in this case, baked honey mustard salmon. This baked salmon recipe never fails.
      It’s one of those couldn’t-be-easier, how-to-impress-without-doing-much baked salmon recipes. Takes 10 minute to prep, and 10 minutes to bake the salmon in the oven.
      VIDEO! How to Make Honey Mustard Salmon

      This video is part of our Simply Kids Cook YouTube series. Head over there to see more videos in the series.
      Tips for Baked Salmon
      First, use good quality salmon. That cheapest fillet at the fish counter that looks like it’s seen better days, has seen better days. There is nothing you can do to improve old fish. How do you tell? The best way is to smell it. If it smells strongly of fish (or something worse), don’t buy it. I’ve actually taken fish back to the market that didn’t smell right when I took it out of the package. Trust me, you don’t want to eat it.
      Second, don’t overcook the salmon! It’s so easy to do. Do not bake the salmon until it is completely flaking apart, that’s overdone. When baked salmon fillets come out of the oven they should still be just a little bit rare in the center. They’ll continue to cook in the residual heat and be perfect when you go to eat them.

      Updated August 24, 2020 : We updated this post with a new video. Enjoy!

      Honey Mustard Baked Salmon Recipe

      If you don’t have already prepared honey mustard, just combine equal amounts of honey and Dijon mustard.

      Ingredients
      1 1/2 to 2 pounds (680 to 900g) salmon fillets
      3 tablespoons honey mustard (1 1/2 tablespoons honey plus 1 1/2 tablespoon Dijon mustard)
      3 cloves garlic, minced (about 3 teaspoons)
      3 tablespoons extra virgin olive oil (divided into 2 tablespoons and 1 tablespoon)
      1 tablespoon lemon juice
      1 tablespoon chopped fresh dill
      Pinch of salt

      Method

      1 Preheat the oven to 400°F.
      2 Make the honey-mustard glaze: In a small bowl, whisk together the honey mustard, garlic, 2 tablespoons of the olive oil, lemon juice, dill, and salt.
      3 Prep the salmon: Line a roasting pan with aluminum foil. Brush the salmon fillets on both sides with olive oil. Place fillets skin-side down (if your fillets have skin-on) on the foil-lined pan. Use a basting brush to coat the top side of the fillets with the honey mustard mixture.

      4 Bake the salmon: Place in oven and bake at 400°F for 8 to 10 minutes, until just barely cooked through (please don’t overcook salmon!). It’s okay if the salmon is still a little rare in the center, when you remove it from the oven, the residual heat will cook it through.

      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.

      Elise Bauer
      Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family’s recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
      More from Elise LEGGI TUTTO

    • in Recipes

      Barbecued Chicken on the Grill

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      1 Oil and salt chicken pieces: Coat the chicken pieces with olive oil and sprinkle salt over them on all sides.
      2 Prepare grill: Prepare one side of your grill for high, direct heat. If you are using charcoal or wood, make sure there is a cool side to the grill where there are few to no coals.
      3 Sear chicken on hot side of grill, move to cool side: Lay the chicken pieces skin side down on the hottest side of the grill in order to sear the skin side well. Grill uncovered for 5-10 minutes, depending on how hot the grill is (you do not want the chicken to burn).
      Once you have a good sear on one side, turn the chicken pieces over and move them to the cooler side of the grill.
      If you are using a gas grill, maintain the flame on only one side of the grill, and move the chicken pieces to the cooler side, not directly over the flame. Reduce the temp to low or medium low (between 250°F and 275°F, no more than 300°F).
      Cover the grill and cook undisturbed for 20-30 minutes.
      4 Turn over and baste with barbecue sauce: Turn the chicken pieces over and baste them with with your favorite barbecue sauce. Cover the grill again and allow to cook for another 15-20 minutes.
      Repeat, turning the chicken pieces over, basting them with sauce, covering, and cooking for another 10-30 minutes.
      NOTE that timing will depend on your grill set-up, the size of your chicken pieces, and how cold your chicken pieces are to start with! If you are grilling smaller pieces of chicken on a charcoal grill, they may be done much earlier. The goal is to maintain a low enough grill temp so that the chicken cooks “low and slow”.
      5 Finish with a sear or remove from heat when done: The chicken is done when the internal temperature of the chicken pieces are 160°F for breasts and 170°F for thighs, when tested with a meat thermometer.
      Or if you insert the tip of a knife into the middle of the thickest piece and the juices should run clear, the chicken is done.
      If the chicken isn’t done, turn the pieces over and continue to cook at a low temperature.
      If you want, you can finish with a sear on the hot side of the grill. To do this, put the pieces, skin side down, on the hot side of the grill. Allow them to sear and blacken slightly for a minute or two.
      6 Paint with more barbecue sauce to serve. LEGGI TUTTO

    • in Recipes

      Beer Can Chicken

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      1 Prepare your grill for indirect heat: If you are using charcoal, put the coals on one side of the grill, leaving another side free of coals. If you are using a gas grill, fire up only half of the burners.
      2 Season the chicken, rub with oil: Remove neck and giblets from cavity of chicken, if the chicken came with them. Mix the salt, pepper, and thyme in a little bowl, and rub it all over the chicken. Rub the chicken all over with olive oil.
      3 Lower chicken onto half-filled beer can: Make sure the beer can is open, and only half-filled with beer (drink the other half!) If you want, you can put a sprig of thyme (or another herb like rosemary or sage) in the beer can.
      Lower the chicken on to the open can, so that the chicken is sitting upright, with the can in its cavity.
      4 Grill on indirect heat: Place the chicken on the cool side of the grill, using the legs and beer can as a tripod to support the chicken on the grill and keep it stable.
      Cover the grill and walk away. Do not even check the chicken for at least an hour. After an hour, check the chicken and refresh the coals if needed (if you are using a charcoal grill).
      Keep checking the chicken every 15 minutes or so, until a meat thermometer inserted into the thickest part of the thigh reads 160°F – 165°F.
      The total cooking time will vary depending on the size of your chicken, and the internal temperature of the grill. A 4 lb chicken will usually take around 1 1/2 hours.
      If you don’t have a meat thermometer, a way to tell if the chicken is done is to poke it deeply with a knife (the thigh is a good place to do this), if the juices run clear, not pink, the chicken is done.

      5 Carefully transfer the chicken to a tray or pan: I say “carefully” because the beer can, and the beer inside of it, is quite hot. One way to do this is to slide a metal spatula under the bottom of the beer can. Use tongs to hold the top of the chicken.
      Lift the chicken, beer can still inside, and move it to a tray. Let the chicken rest for 10 minutes. Carefully lift the chicken off of the can. If it gets stuck, lay the chicken on its side, and pull out the can with tongs. LEGGI TUTTO