WHY YOU’LL LOVE CONDENSED CREAM OF CHICKEN

• Easy Substitute: This recipe replaces two 10.5 ounce cans.
  
• Simple Ingredients: No actual chicken needed!
  
• Quick Fix: Ready to use in 15 minutes or less.
  
• Rich Flavor: Tastes way better than any canned version.
  
• Make Ahead: Freezes beautifully and reheats perfectly.

Homemade Condensed Cream of Chicken Soup

I grew up on the canned condensed cream soups. My mom practically kept a collection of them in the pantry like culinary emergency rations.

As a mostly semi-homemade cook, she leaned on them for everything from casseroles to quick dinners.

But now? I like homemade. And in my house, homemade has to be simple, quick, and absolutely bursting with flavor.

This recipe for condensed cream of chicken nails all three. It’s creamy, thick, and comforting. The kind of thing I freeze in the exact amount I need so I can grab it anytime a recipe calls for a can of soup.

Mom would be proud that I upgraded but kept the spirit alive!

INGREDIENT NOTES

• Butter + Flour: Creates the classic roux used in restaurant-quality sauces and gravies.
  
• Chicken Stock: Using stock instead of broth adds richer flavor. I prefer the Kitchen Basics brand. It is perfectly flavorful with just the right amount of salt.
  
• Half and Half: Makes the soup creamy without being too heavy. Use an equal mixture of heavy cream and whole milk as a substitute if needed.
  
• Seasonings: Poultry seasoning brings the traditional “cream of chicken” flavor.
  
• Smoked Paprika: Adds warmth and depth. It makes a big difference!
  
• Salt: Start with ¼ teaspoon and adjust based on the salt level of your stock.

VARIATIONS

• Cream of Mushroom: Add sautéed mushrooms and swap poultry seasoning for parsley and thyme.
  
• Cream of Celery: Sauté finely diced celery and use only garlic powder, onion powder, salt, and pepper.
  
• Cream of Broccoli: Like the celery version, but with finely chopped cooked broccoli florets.
  
• Deeper Flavor: Add a splash of white wine, especially when using homemade cream of chicken condensed soup for chicken casseroles!

SERVING SUGGESTIONS

• Casseroles: Makes a flavorful base for chicken noodle casserole or turkey tetrazzini.
  
• Meal Prep: Pour over boneless chicken breasts or thighs in the slow cooker and cook on Low for 6-8 hours.
  
• Pot Pies: Use in place of the sauce in these mini chicken pot pies to save some prep time.
  
• Chicken & Dumplings: Combine homemade condensed cream of chicken soup with leftover chicken and veggies. Top with quartered canned biscuits and simmer until cooked through.
  
• Extra Creamy Pasta: Thin with extra half-and-half or milk. Toss with al dente pasta, top with cheese, and bake until bubbly.
  
• Creamy White Chicken Enchiladas: Warm homemade cream of chicken condensed soup with some sour cream and canned green chiles.
  
  Add to tortillas with shredded chicken and cheese, then roll and top with more cheese before baking.

HOMEMADE CREAM OF CHICKEN CONDENSED SOUP FAQ

In all my recipe testing, I’ve learned that the perfect condensed soup comes down to two things: a well-cooked roux for silky texture, and gradually adding liquid so the mixture stays lump-free.

Creating this condensed cream of chicken soup recipe to make exactly two cans’ worth makes it far more practical for everyday meals.

This small-batch thickens quickly, stores beautifully, and behaves exactly like canned soup in every recipe… only so much better.

TOOLS NEEDED

• Medium Saucepan: Use a heavy-bottomed pan for even heating and to prevent scorching.
  
• Whisk: To get a perfectly smooth consistency.
  
• Measuring Cups and Spoons: Accuracy matters for flavor balance and just the right texture.
  
• Heatproof Containers: For storing and freezing.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Soup Recipes

Chicken Vegetable Soup (Easy Stovetop Recipe) + Video

Stuffed Pepper Soup Recipe (Culver’s Copycat)

Pasta e Fagioli Soup

Easy Creamy Tomato Bisque Soup (25 Minute Recipe)

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Homemade Condensed Cream of Chicken Soup

My Homemade Condensed Cream of Chicken Soup is an easy replacement in family recipes that call for canned soup. Ready in 15 minutes!

Course Soup

Cuisine American

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 2 (10.5 oz jars)

Calories 353cal

Author Donna Elick

Ingredients

• 4 tablespoons unsalted butter
• 1/2 cup all-purpose flour
• 1 cup half and half room temperature
• 1 1/2 cups chicken stock
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon poultry seasoning
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried parsley
• 1/4 teaspoon smoked paprika
• 1/8 teaspoon kosher salt plus more to taste
• 1/2 teaspoon black pepper

Instructions

• Melt the Butter: Place a medium saucepan over medium heat. Add 4 tablespoons unsalted butter and let it melt completely, swirling the pan occasionally. The butter should stay pale with gentle bubbling around the edges.
• Make the Roux: Sprinkle 1/2 cup all-purpose flour evenly over the melted butter. Whisk continuously for 2–3 minutes, creating a smooth, thick paste. The roux should smell slightly nutty but remain light in color.
• Add the Half and Half: Slowly pour in 1 cup half and half while whisking constantly. The mixture will thicken quickly. Continue whisking until smooth and creamy with no visible lumps.
• Add Chicken Stock: Gradually whisk in the 1 1/2 cups chicken stock, adding a little at a time to maintain a silky texture. Keep whisking until the mixture looks like a thick sauce.
• Season the Soup: Add 1/2 teaspoon poultry seasoning, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/4 teaspoon smoked paprika, 1/4 teaspoon dried parsley, 1/4 teaspoon dried basil, and 1/8 teaspoon kosher salt. Whisk to combine, then bring the mixture to a gentle simmer. Let it simmer for 3–5 minutes, stirring occasionally, until thick enough to coat the back of a spoon.
• Finish with Pepper: Remove from heat and stir in 1/2 teaspoon black pepper. Taste and adjust salt if needed.
• Cool and Store: Let the mixture cool completely before transferring it to a container. This recipe yields around 21 ounces, which replaces two 10.5-ounce cans of condensed cream soup in any recipe.

Notes

Make-Ahead: This condensed soup is designed for prep-ahead convenience. Cool completely and store in the refrigerator for up to 5 days.

Freezing: Freeze in airtight containers for up to 6 months. Allow to cool fully before freezing to avoid ice crystals.

Reheating: Warm slowly on the stovetop. Add a splash of stock or milk if it becomes too thick after chilling.

Half and Half Note: Half and half is an American ingredient made of equal parts heavy cream and whole milk. You can substitute by combining the two if needed.

Nutrition

Serving: 1 | Calories: 353cal | Carbohydrates: 31g | Protein: 8g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 66mg | Sodium: 1045mg | Sugar: 6g | Fiber: 1g | Calcium: 149mg | Iron: 2mg

Originally published September 2012, updated and republished December 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Homemade Condensed Cream of Chicken Soup appeared first on The Slow Roasted Italian.

Sometimes, I look in the fridge and find that I have so much milk left. I’ll grab a whole gallon at the grocery store each time I go, and sometimes I end up with too much!  

While milk typically has a longer shelf life than some items, I’ve found the best way to store milk safely, is to freeze it for later. 

This keeps it at the best quality and means that I don’t have to throw away lots of milk and waste money. I hate wasting food or anything, so storing leftover milk for later means that I don’t waste it! 

This is a great way to save a carton of milk or even an entire gallon that might be close to expiring. (and you can even freeze milk in smaller amounts – which I go over in more detail below)

You can also do this the next time that you need extra space in the fridge, too. (because we all know that those plastic milk containers can take up a ton of shelf space!) 

How to Freeze Milk

When it comes to freezing milk, don’t simply put the container in the freezer. Milk expands when it freezes, which can cause the container to burst. 

Ultimately, you can end up with huge mess! This is one of those handy tips that is important to remember!  That’s a dairy dilemma to avoid if you can! 

Did you know you can also freeze eggs? It’s a great way to stock up and minimize trips to the store.

Can you freeze milk for later use?

Yes, you can easily freeze milk to use later on, whether it’s skim, reduced-fat, or whole milk. All types of milk can be frozen when it comes to cow’s milk. 

It is best to freeze your milk before the best by date. 

If the milk is approaching its best-by-date, you would be better off using it up in a recipe like our rice pudding or 3-Ingredient Mac and Cheese.

After you’ve frozen the milk, it’s easy to defrost it. Simply place it in the refrigerator to thaw. It will be completely safe for consumption if you do that.

We have frozen milk in the carton, made milk ice cubes, and transferred it to a freezer-safe plastic container. Any of these methods work great!

Does freezing milk change the milk texture? 

It can most definitely happen. Some fat separation might happen, but if you give it a good shake, that might help. 

If you’re worried or have had an instance where the taste of the milk has been affected by being frozen, then once you thaw milk, just make a plan to use it in recipes as an ingredient, instead of drinking it straight from frozen. 

Can you freeze chocolate milk?

Absolutely! Follow the same directions for regular milk or chocolate milk. The same process applies to different kinds of milk. 

How long does milk last after being frozen?

After you have frozen the milk, it will last for three to six months in the freezer. 

If you try to store it for longer than that, you might find that it has started to absorb odors from the other foods you’re freezing (yes, even thru the packaging). 

And, it may start to look more yellow than normal.

The reason that frozen milk turns yellow is that the riboflavin doesn’t freeze as quickly as the milk. That makes it separate from the milk and causes a color change.

While this shouldn’t affect the taste at all, provided you shake it well, it might make it less appealing to people. 

So, if you’re wondering how to freeze milk without it changing color, use it within three to six months.

Can you freeze milk in a carton?

Yes, you can! However, you will need to open the container of milk and pour out at least an inch of milk. I pour it into a cup and put it in the fridge. 

Reseal the container and place it in the freezer.

By removing some of the liquid, you allow it to expand in the carton as it freezes. This will prevent the top from popping off and the milk from going over the top. 

It helps to put the date on the front so you know which container to use first.

To defrost, place the carton on a plate in the refrigerator overnight. The plate will catch any condensation.

This does not work for paper containers. 

How to freeze milk ice cubes in trays

Simply pour the liquid into clean ice cube trays and freeze. When you pour it, be sure that you leave enough room at the top of the container for the contents to expand when it freezes.

That will make removing it from the ice cube tray easier. After it is completely frozen, remove each cube and place it in a freezer bag. 

Then, label the freezer bag with today’s date.

The standard ice cube tray holds 1 ounce (2 tablespoons). So if you need 1/4 cup of milk you can just defrost the amount of milk you need.

Can I use other types of containers?

If you want to, you can use this same method with slightly larger containers. That way, you can freeze the milk in one cup or two cup measures for recipes that require more liquid. 

Sometimes, you might only need a small amount of milk and small containers work best for this. This is the perfect method to use if you plan on baking or cooking with it rather than drinking it. 

That way, when you want to use the milk, you can remove only the amount that you want!

Milk ice cubes are more practical for many people, and this simple method works well if you don’t drink a lot of milk each day. 

You just need ice cube trays to make milk cubes, and then a freezer-safe bag or smaller containers for storage. 

Milk expands when it freezes, so you never want to freeze it in a glass container, or it will break. Glass containers aren’t safe for freezing milk! 

Does freezing milk change it?

As long as you use your milk within a few months, you shouldn’t see any changes at all. 

If you freeze it in the carton, you may notice the fat separates from the remaining liquid. Don’t worry; that’s just the texture of milk changing, not the flavor. 

Just shake it well after you defrost it. The texture of the milk should be back to normal after that. 

 If you remove it as a cube, just defrost it and add it to whatever recipe you plan on using it in.

You shouldn’t notice a grainy texture at all after that quick shake. 

Why freeze milk?

The freezing process of milk is a great way to save it from spoiling. It can also help you with a backup milk supply, and also be an effective way to cut down on waste. 

Just be sure that you use a freezer-safe container, and that you follow the process for best milk thaws. If you follow the best practices, you should have no problem freezing fresh milk. 

If you’re a devoted milk drinker, the good news is that you can take up some of your freezer space with milk, or dairy products from the store. 

Many people freeze milk so that they have extra milk on hand. I freeze milk once it’s past the expiration date because it’s the easiest way to not waste.

I swear, sometimes I forget about the half gallons of milk that are hiding in the back of the refrigerator, so being able to freeze the rest of the milk that’s left is great! 

Enjoy!

With love, from our simple kitchen to yours.

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Can You Freeze Milk? Here’s How with Tips for Freezing!

Freezing milk can extend its shelf life, but there are some important tips to know first. We'll show you how to freeze milk the right way!

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Author Donna Elick

Equipment

• ice cube trays
• measuring cups for liquids

Ingredients

• milk

Instructions

How to Freeze Milk in Small Servings

• Pour milk into an ice cube tray. Do not freeze milk when it is near or past its best by date.
• Place trays into the freezer and allow milk to freeze.
• Transfer frozen milk cubes to zip top freezer bag marked with the date. Use within 6 months.
• To defrost milk cubes, place them in a covered bowl in the refrigerator.
• Standard ice cubes are 1-ounce (2 tablespoons). Defrost 8 ice cubes for 1 cup of milk. If necessary, whisk or stir the milk if it separates as it defrosts

How to Freeze Milk in the Carton

• Pour about 1 inch of milk out of the carton.
• Mark today’s date on the carton.
• Freeze.
• To defrost, place the carton on a plate in the refrigerator overnight. The plate will catch any condensation.
• Once the milk is defrosted, make sure the lid is still on tight and then shake the living tar out of it. This will help the smoothness.

Originally published April 2020, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Can You Freeze Milk? Here’s How with Tips for Freezing! appeared first on The Slow Roasted Italian.

When it comes to easy homemade butter, the most important thing to remember is that you need to follow the directions on the recipe card.

If you do that, you’ll have delicious butter that tastes better than anything you could ever buy. 

Fresh butter isn’t hard to make, but there are certain steps that have to be followed to get the right texture and taste. 

The whole process of making your own butter is a great way to learn how to create a staple ingredient that many people spend big bucks on at the store. 

And once you make your own homemade butter, you’re never going to want to eat store-bought butter again.

I prefer making it the old-fashioned way because for me, it’s not only a fun project to do at home, but it’s the easiest method there is! 

Homemade Butter Recipe

The cost to buy dairy products is always changing. 

But when you have homemade butter in your freezer, you won’t need to worry when the prices go up! Last time I was at the store, I swear that it was over $5 for a pound of butter. Crazy! 

A homemade blob of butter is perfect on our 4-ingredient beer bread and I love adding it to my dinner rolls. 

This is a fun food science project for kids, too. It will fascinate them to see liquid transform into solid right before their eyes! So much better than the store-bought stuff! 

Ingredients for homemade butter

This homemade butter recipe makes about one cup or 8 ounces (2 sticks) of butter.

Here are the ingredients you will need:

• 3 cups heavy cream
• 1 teaspoon table salt 

Heavy Cream Butter Kitchen Tools

• High-speed mixer with the whip attachment
• Fine mesh sieve or strainer
• Large bowl or pitcher

Making Butter Tips & Tricks

Here are a few tips to help you make the perfect batch of creamy, homemade butter.

• Be sure that the heavy cream is very cold. You can even place it into the freezer for 5 to 10 minutes before you start to churn it.
  
• Give it a good, firm squeeze! When it’s time to squeeze excess water from the butter, don’t be shy. You want to be sure to remove as much water as possible.
  
• Hold it just right. To prevent a lot of butter from getting between your fingers, hold it between the palms of your hands.

How to make butter

1. Pour the cold heavy cream and salt (if you’re making salted butter) into your stand mixer.

2. Whip the cream at high speed until it separates. 

*NOTE: The cream will thicken a lot before it begins to separate. This process will take roughly 4 to 5 minutes.

3. After it separates, pour the contents through a fine-mesh strainer that is set on top of a large bowl or pitcher. 

*NOTE: The liquid that strains through is known as buttermilk. However, it is NOT the same as buttermilk that you buy at the store. 

At this point, store it in a covered container in the refrigerator for up to 6 weeks. 

It can be used to make buttermilk pancakes, muffins, dressing, or anything else that calls for cultured buttermilk.

4. Rinse the butter with 2 cups of cold water, then squeeze it firmly between the palms of your hands to remove all of the liquid. 

The rinsing process is necessary because the water removes any traces of buttermilk that are on the butter.

5. Place the butter in a bowl, or form it into sticks and wrap them in waxed paper.

Making Butter FAQs

Enjoy!

With love, from our simple kitchen to yours.

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How to Make Homemade Butter in Stand Mixer + Video

It's easy to make this homemade butter recipe with just two ingredients. Plus, you'll have fresh, creamy butter on hand whenever you need it.

Course Condiment

Cuisine American

Method Mixed

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1 cup or 2 sticks

Calories 2428cal

Author Donna Elick

Ingredients

• 3 cups cold heavy cream
• 1 teaspoon table salt

Instructions

• Pour the cold cream and salt into your stand mixer. You can also use a food processor or an electric whisk.
• Whip the cream until it separates. It will really thicken before it begins to separate. It will take roughly 4 to 5 minutes.
• After it separates, pour the contents through a fine-mesh strainer that is set on top of a large bowl or pitcher. *NOTE
• Rinse the butter with 2 cups cold water, squeeze butter to remove all of the water.
• Place in bowl or form into sticks, by wrapping in wax or parchment paper and store in the refrigerator for up to 6 weeks.

Video

Notes

The liquid that strains through is known as buttermilk. However, it is NOT the same as buttermilk that you buy at the store.

To make cultured buttermilk, you will need to add an acid, such as vinegar, lemon, juice, or cultured yogurt to the buttermilk liquid. I would use about a tablespoon

Stir it in, then allow the mixture to sit at room temperature for 24 hours. As a result, the acid will curdle and the cultured buttermilk will thicken.

At that point, store it in a covered container in the refrigerator for up to 6 weeks. it can be used to make buttermilk pancakes, muffins, dressing, or anything else that calls for cultured buttermilk.

Nutrition

Serving: 1 | Calories: 2428cal | Carbohydrates: 20g | Protein: 20g | Fat: 258g | Saturated Fat: 164g | Cholesterol: 807mg | Sodium: 2518mg | Sugar: 21g | Calcium: 473mg | Iron: 1mg

Originally published April 2020, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post How to Make Homemade Butter in Stand Mixer + Video appeared first on The Slow Roasted Italian.

Want to peel a whole head of garlic without turning it into a sticky mess? This mason jar hack is a total game-changer. 

Just break the bulb into cloves, toss them in a jar, seal it tight, and give it a good shake like you’re making a cocktail. In less than 30 seconds, the peels slip right off — no knives, no sticky fingers, no fuss.

It’s fast, it’s fun, and it saves so much prep time when your recipe calls for lots of garlic (which, let’s be honest, is basically every good recipe).

It can be a pain thinking about peeling those cloves of garlic – but that doesn’t have to be the case.

I have tried many garlic peeling methods I have even used a garlic press that I could put in the garlic without removing the papery skin. But that is one more thing that I have to hand wash.

The microwave method is pretty easy but I don’t always want to par cook my garlic. Peeling individual cloves of garlic is a great way to use the whole bulb to add flavor to all your favorite dishes. 

The good news is that you can peel a clove of garlic easily with the simple method listed below. 

You know that I love to keep things easy peasy – and share my tips with a lot of people! I like to think of this as a garlic peeling trick because many don’t know about the shake method option. 

Forget about needing a cutting board, and try this favorite method of mine. 

The jar method means that you can get a lot of garlic quickly and not waste anything from the entire head of garlic!

In my opinion, this is the best method out there for prepping large amounts of garlic – and you don’t need any special tools. 

Find out why this my favorite way to peel garlic! This is one of those internet hacks that makes prepping so much fun! 

While there are a lot of different ways to peel garlic, this is the quickest way and one of those easy hacks that everyone should know. You can prep a big batch fast! 

Looking for even more kitchen hacks? Discover all of my tips here!

How to Peel Garlic

I think we’ve all been there: you’re working on your latest savory creation and it calls for a clove or two of garlic. Great! We love garlic! 

But… then you remember you have to peel it first. UGH.

Something that should be simple can sometimes take what feels like ages to get right. 

I know I’ve ended up with garlic peels or even full-on chunks of the stuff under my fingernails after a battle with a bulb.

Well, I’ve got great news for you! There is a really easy way to peel garlic that doesn’t involve a ton of time or extra steps. 

Buckle up, I’m about to teach you how to peel garlic the easy way!

Easiest Way to Peel Garlic: What You’ll Need

• Garlic – You can use my garlic peeling hack on a full garlic bulb, or with just a few cloves. That said, it will be a bit more difficult to pull off with very small cloves — just a heads up!
  
• Container with Lid – I personally like to use a glass Mason jar, but you can use any type of hard container as long as it has a lid and is larger than the amount of garlic you put in it. 
  
  As you’ll soon learn, the cloves need to be able to move around. 

My Easy Way to Peel Garlic

1. Prep the garlic.

If you’re working with a full bulb, use your hands to crush it. You want the cloves to separate from the hard root in order to remove the skin.

For cloves that are already separated, simply gather them to place in your container.

2. Add the cloves to your container.

Place the unpeeled cloves into the jar, bowl, or container and cover. 

3. Shake, shake, shake it!

Here’s the fun part! Shake your container vigorously for about 20-30 seconds.

4. Enjoy your perfectly peeled garlic.

Open the lid and you should discover newly peeled garlic cloves! If there is some skin remaining, close the lid and shake it again.

Storing Peeled Garlic Cloves

If you don’t plan on using your peeled garlic right away, store it in an airtight container in the fridge. It will stay fresh for up to 1 week when properly stored.

Tips and Tricks for Peeling Garlic

• A Fresh Garlic Head is best.

When you’re doing your shopping, choose garlic bulbs with firm and plump cloves. Fresh garlic is a lot easier to peel using this method.

• No container? No problem!

In a pinch, you can use 2 metal bowls or a large bowl and a plate as a lid for peeling garlic.

Glass or metal will be your best best. Plastic isn’t hard enough to create that friction I keep talking about — and the garlic will probably leave behind a strong odor. 

Not the best when you want to store some cookies in the same container later!

• Put some muscle into it.

Garlic Peeling Hack FAQ

Enjoy!

With love, from our simple kitchen to yours.

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How to Peel Garlic Cloves (Easy Kitchen Hack)

Wondering how to peel garlic? Skip the headache and learn about the easiest way to peel garlic! Perfectly peeled results before you know it!

Course Condiment

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 clove

Calories 4cal

Author Donna Elick

Ingredients

• 1 garlic clove

Instructions

• SEPARATE: the garlic clove from the bulb.
• PLACE: the unpeeled clove into a small glass jar with a lid.
• SHAKE: the jar hard for 20 to 30 seconds, until the peel loosens and falls away.
• CHECK: the clove. If bits of peel remain, close the jar and SHAKE again until fully clean.

Notes

Make-Ahead: Peeled garlic can be stored in an airtight container in the refrigerator for up to 1 week.

Storage: Keep sealed to prevent drying.

Freezing: Peeled cloves can be frozen for up to 3 months. Freeze whole cloves or chopped in small portions.

Nutrition

Serving: 1 | Calories: 4cal | Carbohydrates: 1g | Protein: 0.2g | Fat: 0.01g | Sodium: 1mg | Sugar: 0.03g | Fiber: 0.1g | Calcium: 5mg | Iron: 0.1mg

Originally published July 2016, updated and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post How to Peel Garlic Cloves (Easy Kitchen Hack) appeared first on The Slow Roasted Italian.

This is so much better than that store-bought stuff! I love adding this to all my favorite desserts because it’s made using simple ingredients loaded with delicious flavors. 

The fluffy texture really does take just a little effort, and you can easily pair this with cake, fresh fruit, cake, strawberry shortcake, pumpkin pie, and more. 

The recipe card below gives you all the tips! 

If you’ve been searching for the best homemade whipped cream recipe, you’re in luck. The first time that I made this recipe – it was the easiest thing to do! 

It took a short amount of time, and I loved the flavor of this easy whipped cream recipe. I couldn’t believe the texture! 

To make this homemade version, gather the simple ingredients from the grocery store.

You’ll also want to have a heavy stand mixer (and stand mixer bowl) or an electric hand mixer to make sure that you can get those stiff peaks needed. 

This doesn’t take a long time to make, but it’s one of those whipped cream recipes that will soon become one of your favorite ways to enjoy homemade whipped cream! 

Fresh Homemade Whipped Cream

I can only recall a few times growing up when we bought premade whipped cream. 

It was always homemade, and it was the perfect topping for fruit, dessert, coffee, and more.

You can even use it to make frosting or in recipes like these old fashioned cream puffs or my layered Oreo dessert!

Unfortunately, it often deflated after sitting for a while. 

Then, I figured out the trick to stabilize it and how to store homemade whipped cream in the refrigerator so it stayed fluffy for days. 

And I’m happy to share both of these tips with you!!!

Ingredient Notes and Swaps

• Heavy Cream – You may find differently labeled cartons at the store. 
  
  Heavy cream and heavy whipping cream can be used interchangeably — they both contain 36% milk fat, which helps them whip easily and hold their shape.
  
  Instead, whipping cream (sometimes labeled as light) only contains about 30% milk fat. This creates a softer, fluffier texture that collapses and turns to liquid much faster.
  
  You can use either in this homemade whipped cream recipe, but the lighter cream is better if you’re serving it immediately.
  
• Powdered Sugar – Adds the perfect amount of sweetness and helps to thicken the mixture. Do not try to substitute another sugar. It just won’t work!
  
• Salt – This both balances and enhances the flavors in this whipped cream recipe. 
  
  Fine kosher salt is the best option, as it will dissolve more easily than a larger grind. I don’t recommend table salt if you can help it.

Homemade Whipped Cream Recipe Tips and Tricks

• The cream should be as cold as possible.

We’re talking straight from the fridge — don’t even leave it sitting on the counter for a few minutes!

It also helps to chill your bowl (stainless steel is best) and beaters/whisk attachment first. 30 minutes in the fridge or 15 minutes in the freezer should do it.

• Create custom flavors!

It’s easy to customize this homemade whipped cream recipe, but it’s important that you add extra ingredients at just the right time.

Powders always go in the bowl with the sugar and salt. Instead, add liquids once the cream is thick enough to see a trail follow the beater.

• Make stabilized whipped cream with pudding.

Add 2 tablespoons of dry instant pudding mix to powdered sugar whipped cream. 

Not only does it help the whipped cream stay fluffy longer, but it’s an easy way to flavor it without adding even more ingredients!

I prefer Jell-O Instant French Vanilla pudding mix, but any version will do — as long as it’s the instant variety, not the kind you have to cook on the stove.

Custom Flavors for Powdered Sugar Whipped Cream

All flavors are to taste, so feel free to experiment and add more if it’s not strong enough! Add flavors for your favorite way to serve!

Each option gives flavorful different results that you can serve and enjoy in all different ways. 

• Vanilla Almond (my favorite): 1 teaspoon vanilla extract and 1 teaspoon almond extract.
• Chocolate Whipped Cream: 2 tablespoons cocoa powder.
• Vanilla Bean: 1 tablespoon vanilla bean paste.
• Peanut Butter: 1 tablespoon of creamy peanut butter.
• Hot Chocolate: 2 tablespoons unprepared hot chocolate mix.
• Peppermint Whipped Cream: 1 teaspoon peppermint extract and 7-10 drops red food coloring.
• Strawberry Whipped Cream: 1 tablespoon strawberry jam (use as a liquid).
• Pumpkin Spice: 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon ginger.
• Lemon Fluff: 1 teaspoon lemon extract and 1/2 tablespoon lemon zest.
• Praline: 2 tablespoons crushed praline topping folded into the stiff-peaked whipped heavy cream.
• Marshmallow Whipped Cream: 2-3 tablespoons of marshmallow fluff once soft peaks form. 
  
  Continue whipping until the cream reaches medium or firm peaks. This also makes a stabilized whipped topping.

How to Store Homemade Whipped Cream

Transfer your whipped topping to an airtight container — or store it right in a piping bag!

Keep in the coldest part of your refrigerator for 5 to 7 days. If it becomes too soft, simply whip it again with a little extra powdered sugar or cold cream.

You can also freeze homemade whipped topping for up to 2 months! Thaw slowly in the refrigerator and re-whip as needed.

Whipped Cream Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Perfect Homemade Whipped Cream Recipe (11 flavor ideas)

Homemade Whipped Cream is a rich, silky, and utterly delicious kitchen staple. This easy whipped cream recipe includes 11 flavor options!

Course Dessert

Cuisine American

Method Mixed

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Total Time 5 minutes minutes

Servings 8 (2 cups)

Calories 113cal

Author Donna Elick

Equipment

• glass measuring cup
• stand mixer

Ingredients

• 3-4 tablespoons powdered sugar
• 1 cup heavy cream cold
• 1 pinch salt

Instructions

• Add sugar and salt to a tall bowl. I use my 8-cup measuring cup. Pour cream into the bowl. Whip with an electric mixer (or stand mixer), with the whisk attachment. Beat mixture, beginning on low speed and increasing slowly to prevent any cream from splashing.
• Increase speed as much as you can without splashing out of the bowl. As the cream is whipped, you will start to notice a trail from the mixer through the cream. If I am adding any extracts, I like to add them at this point.
• Continue to beat, lower the speed as it thickens. Once you have soft peaks (when you lift the mixer out of the whipped cream, some cream stays on the whisk and barely holds it shape). If you want less fluffy whipped cream, reduce speed to low so you can watch the stages carefully. Otherwise, you may go too far too fast and end up with butter.
• For medium peaks continue beating until the cream is firm enough to hold its shape, but the tip flops over. If you are looking for whipped cream thick enough to pipe, you will want to go to firm peaks. At this stage, when you lift the beaters out of the whipped cream the cream will hold its shape and stand up on the end of the beater when flipped upside down.

Notes

If you are adding powders, they should be added at the time the sugar and salt are added to the bowl.
When adding liquids, I like to add them once the cream is thick enough to see a trail as the mixer moves around.

Nutrition

Serving: 0.25cup | Calories: 113cal | Carbohydrates: 4g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 34mg | Sodium: 13mg | Sugar: 4g | Calcium: 20mg | Iron: 0.03mg

Originally published August 2016, updated and republished June 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Perfect Homemade Whipped Cream Recipe (11 flavor ideas) appeared first on The Slow Roasted Italian.

Grilled Ribeye Steak

This how-to will help you make the best steak you will ever eat in your life!

All summer long, you’ll find me on the back patio grilling up something delicious. And living in Arizona, I am more than happy to stand outside grilling even when it’s 115°F outside.

That’s how much I love a good grilled ribeye steak!

It’s really not hard to make once you know the proper technique. And that, my friends, is what I’ll be sharing with you all here today!

Have you tried any of my other grilling recipes? This Grilled Zucchini is one of my favorite ways to use up extra zucchini from the garden. 

And Grilled Hawaiian Ham Kabobs are a perfect portable breakfast or brinner. 

Or, maybe you’re more in the mood for chicken. My Southwestern Style Grilled Pizza with Chicken is bursting with bold flavor in just 30 minutes!

 Ingredient Notes and Substitutions

• Ribeye Steaks – You want them about 1 to 1 ¼ inches thick, about 1 pound each!
  
  I love grilling ribeye steak — it’s well-marbled with a good amount of fat, meaning it comes out super juicy and tender when cooked.
  
  A good sub would be a New York strip as it cooks up similarly at the same temp and time. Sirloin steak will cook faster, while a filet mignon needs either a lower heat or less time on the grill.
  
• Olive Oil – Adds a touch of moisture and helps the simple seasonings stick. You really only need a few drizzles… don’t overdo it, or you’ll end up with flare-ups on the grill.
  
  Don’t ask how I know, just trust me on this one. Avocado oil would also work!
  
• Kosher Salt & Ground Black Pepper – You don’t need much to highlight the natural flavors of the meat! The salt also helps form a nice crust.

Tips and Tricks for Grilling Ribeye Steak Like a Pro

• Prep the steaks before getting started.

I usually pull them out of the fridge about 30 minutes before cooking — allowing them to warm slightly will help them cook more evenly!

Pat them dry before you add the seasonings to help give you perfectly grilled ribeye steak. Any extra moisture on the surface will prevent that yummy sear from forming.

• Be generous with the seasonings.

Sprinkle the steaks liberally with salt and pepper, and don’t be afraid of the salt! It infuses into the meat and brings out the beefiness of the steak.

And remember, adding salt during cooking makes for flavorful food. Adding salt after grilling the ribeye steak will just give you super salty-tasting results!

• Patience is key.

I know it’s tempting to want to poke, press, and move the steaks as they cook, but it’s very important to leave them be to do their thing.

Allow them to cook for the grilling times I indicated below so they get that delicious sear!

• Let them rest.

Once cooked, place the steaks on a baking sheet and loosely tent with aluminum foil. Allow to rest for 5 minutes.

This will help the juices redistribute throughout the steak delivering a much more flavorful (and juicy) end result!

Prep Ahead

• Bring the steaks to room temperature

Kitchen Tools You Will Need

• Outdoor or Countertop Grill – I prefer grilling ribeye steak outside myself, but I know not everyone lives somewhere you can all year round!
• Long Tongs or Barbecue Gloves for flipping the meat.
• Meat Thermometer – Never second guess how long to grill ribeye steak so it’s safe to eat! A quick-read digital thermometer provides fast and accurate results.

Steak Cooking Times and Temperatures

Remember to use your meat thermometer to double-check the internal temperature of the grilled ribeye steak before you pull it off the heat! Below are my general recommendations for cooking times:

• Rare – Internal temperature 130°F, or 5-6 minutes per side
• Medium Rare – Internal temperature 135°F, or 7-10 minutes per side
• Medium – Internal temperature 140°F, or 9-11 minutes per side
• Well Done – Internature temperature 150°F, or 12-15 minutes per side

Now, for the grill temp, there will be some variation depending on the type of grill you use. But, generally, a higher temperature is best.

I usually set mine to between 450°F and 500°F for this grilled ribeye steak recipe.

And don’t forget about the importance of letting the meat sit at room temperature before grilling! This makes all the difference for even cooking.

Serving Suggestions 

There are so many different sides that go great with ribeye steak on the grill! My Summer Vegetable Salad with its tangy basil vinaigrette is my go-to in the warmer months.

I also love this corn, tomato, and mozzarella salad, and my simple cole slaw is always a hit!

If you’re looking for some good year-round options, creamy mashed potatoes, sautéed mushrooms, or grilled asparagus would all be tasty.

And pair the steak and veggies with a tangy mac and cheese and now you’ve got a drool-worthy plate!

Storing and Reheating

Keep leftovers in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 3 months. 

I recommend using the low-and-slow method for reheating this grilled ribeye steak recipe. About 20-30 minutes in the oven at 250°F should do the trick! 

Otherwise, use your stovetop. Place a skillet over low heat with a bit of butter, add the steak, cover, and heat for 3-5 minutes on each side.

A minute or so in the microwave will work in a pinch, but it’s not ideal!

Grill Ribeye Steak FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Steak Recipes

Pan Seared Beef Steak with Red Wine Sauce Recipe + Video

Easy Garlic Butter Steak Bites (Skillet Recipe)

Easy Homemade Teriyaki Steak Recipe

Steak Sheet Pan Dinner

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Perfect Grilled Ribeye Steak + Video

Learn how to make Grilled Ribeye Steak with my easy recipe! All you need are 4 ingredients and a hot grill for perfect results in no time!

Course Main

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4 – 8

Calories 470cal

Author Donna Elick

Ingredients

• 4, 1 -1 ¼" thick good ribeye steaks about 1 pound each
• olive oil your favorite
• kosher salt
• fresh ground black pepper

Instructions

• Remove steaks from the refrigerator and place on a baking sheet lined with aluminum foil for about 15 minutes, covered with foil. Allowing the steaks to warm up slightly will help them to cook more evenly.
• Preheat grill to high. Drizzle your steaks with olive oil and rub it all over the steaks. Then liberally sprinkle with salt and pepper. Flip steaks and repeat. This will give the steaks that flavorful crust that good steak houses are known for.
• After your grill has preheated place steaks on the grill, diagonally to the grill grates ( ). Close the lid to the grill and allow steaks to cook. Dispose of the aluminum foil on your baking pan. Keep in mind – cook steaks 4-5 minutes per side for medium rare, 5-6 minutes per side for medium.
• After 2 minutes, move steaks to an opposite diagonal ( / ), this will make those fabulous cross hatch grill marks. Close cover to grill and allow steaks to cook for another 2-3 minutes.
• Flip steaks over with tongs so they are on the grill diagonal to the grill grates. After 2 minutes move steaks to an opposite diagonal. Cook for an additional 2-3 minutes for medium rare. Again use 2-3 minutes for each step if you are cooking medium rare, use 3 minutes per step if you are cooking medium.
• Place steaks on baking sheet and loosely tent with aluminum foil. Allow steaks to rest for 5 minutes. This will help the juices redistribute through out the steak delivering a more flavorful product!
• Serve and enjoy!

Video

Nutrition

Serving: 1 | Calories: 470cal | Protein: 45g | Fat: 32g | Saturated Fat: 14g | Cholesterol: 138mg | Sodium: 118mg | Calcium: 16mg | Iron: 4mg

Originally published May 2014, updated and republished May 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Perfect Grilled Ribeye Steak + Video appeared first on The Slow Roasted Italian.

Freezing eggs for later use is a great way to stretch your grocery budget. If you own chickens, you may even have too many eggs. 

If you have too many fresh eggs or extra eggs in the fridge, this is the best way to make sure that you don’t have excess food waste. 

Either way, keep scrolling to learn how to do it correctly! Did you know you can freeze milk too?!

How to Freeze Eggs

Before getting started, make sure that you have a freezer-safe bag or freezer containers handy and ready to use.

Then, you won’t have any issue with the simple steps listed below to start the freezing process! Trust me, this is one of the easiest ways to freeze eggs. 

Freezing your eggs for individual servings

For freezing chicken eggs in individual servings, this is the easiest method. 

Simply break each one into a muffin tin sprayed with non-stick cooking spray and add a 1/2 pinch of salt into each muffin spot. 

Whisk gently to combine, then place the muffin tin in the freezer.

When you freeze an egg yolk, it becomes gelatinous. Over time, this thickens the yolk so that it’s very difficult to use. 

Adding salt to your whisked egg prevents this from happening.

Once you have frozen eggs, they can be removed from the muffin tin and placed in a freezer bag. When you need one, just remove one per serving. 

Freezing them separately makes it much easier to use only the amount that you need.

How to Freeze Separated Eggs

If you’re wondering how to freeze eggs so that the yolk and the whites are separated, you need to follow a slightly different process. 

Carefully separate the yolk and the white using an egg separator.

Pour the egg white into one section of an ice cube tray, then pour the egg yolk into another section. 

Be sure to add a 1/2 a pinch of salt to the yolks to keep them usable. You can then transfer the frozen eggs into separate freezer bags for storage.

Using this method gives you a lot more options when it comes to cooking. You can recombine them and use them in your favorite recipe. 

Or, you can use just the yolk or the white as you need to.

Freezing Your Eggs in Bulk

If you have quite a few eggs, it will be easier to freeze them in bulk. 

This is helpful to do when you have eggs with a close expiration date, or just a great option to freeze a bunch of eggs to use later. 

You can also use this method if the egg prices are good, and you want to stock up for a little bit. There’s nothing wrong with freezing a lot of eggs to use for future use! 

This method also works well if you plan to use them for scrambled eggs, Freezer Breakfast Burritos, or in a quiche or a frittata. 

Simply whisk a dozen eggs together in a large bowl and add a pinch of salt.

Then, pour the entire mixture into a large freezer bag. Don’t forget to label it with the quantity and today’s date, so you know how many are in there.

 Helpful Tips

• When freezing chicken eggs, remember that one-quarter cup of the whisked mixture equals one large egg.
  
• You can add seasonings to your eggs if you know you want to use them in a certain recipe. Just be sure to label the freezer bag.
  
• Put today’s date and the number of eggs your bag contains when you freeze in bulk. This will make using them easier.
  
• Defrost the frozen mixture in the refrigerator, never on the counter.

The next time that you head to the grocery store and see lots of eggs on sale, now you know the good news that you can freeze them for later. 

This can be great news for your budget and to be sure that you always have enough eggs on hand to create any meal or recipe that you want to cook. 

Follow the simple directions to freeze individual eggs the easiest way. It’s a good idea and not hard to do! 

Freezing Eggs FAQ

What should I serve with eggs?

I have quite a few recipes that you can serve with frozen eggs including:

• Simple Amish White Bread
• Blueberry Almond Cake
• Light and Fluffy Buttermilk Waffles 

Enjoy!

With love, from our simple kitchen to yours.

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How to Freeze Eggs (Whole, Yolks, or Whites)

Are you wondering how to freeze eggs? Whether you have too many or you want to make eggs last longer, we explain the facts on freezing eggs.

Prep Time 5 minutes minutes

Freeze Time 8 hours hours

Author Donna Elick

Equipment

• nonstick cooking spray

Ingredients

• eggs
• salt

Instructions

How to Freeze Eggs for Individual Use

• Spray a muffin tin with cooking spray.
• Crack one egg into each muffin cup.
• Add 1/2 pinch of salt to each muffin cup.
• Gently beat each egg until it is just combined. Do not beat too long. We are avoiding incorporating air into the eggs.
• Freeze until solid, I freeze overnight.
• Fill a baking pan with 1″ of warm water. Set the muffin pan in the water for 2 minutes.
• Remove the eggs from the muffin pan and store in a ziptop freezer bag marked with the date.
• Eggs will keep in the freezer for up to 12 months.
• To thaw eggs for use, place the frozen eggs in a bowl, cover, and place in the refrigerator to defrost overnight.

How to Freeze Separated Eggs Whites and Yolks

• Carefully separate the yolk and the white using an egg separator.
• Pour the egg white into one section of an ice cube tray. And, pour the egg
• yolk into another section.
• Add a small pinch of salt to the yolks to keep them stable. Freeze until solid, about 8 hours.
• Remove the egg whites and yolks from the ice cube tray and store in separate zip top freezer bags marked with the date.
• Eggs will keep in the freezer for up to 12 months.
• To thaw eggs for use, place the frozen egg whites or egg yolks in a bowl, cover, and place in the refrigerator to defrost overnight.
• To beat the egg whites it is best to allow to sit at room temperature for 30 minutes before beating.

Freezing Eggs in Bulk

• Crack a dozen eggs into a large bowl.
• Add a pinch of salt and whisk until just combined.
• Do not over mix or you will incorporate air into the eggs.
• Pour the entire mixture into a large freezer bag.
• Label the bag with the quantity and today’s date so you know how many are in there.
• Eggs will keep in the freezer for up to 12 months.
• To thaw eggs for use, place the freezer bag in a bowl and refrigerate overnight to defrost.
• If you only need to use some of the eggs, keep in mind that 1 large egg equals 1/4 cup.

Originally published April 2020, updated and republished January 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post How to Freeze Eggs (Whole, Yolks, or Whites) appeared first on The Slow Roasted Italian.

How to Cut Cherry Tomatoes

I’m all about making mealtime simple, and the prep work is usually what takes the longest.

But once I learned how to slice cherry tomatoes in batches, the process went so much smoother.

Fresh tomatoes are one of the most used ingredients in my recipes. They add such an amazing flavor, and it’s so easy to toss them into most dishes.

I mean, they’re in just about every pasta salad recipe I’ve shared with you!

But the best part about learning how to cut cherry tomatoes? You can use the same kitchen hack for olives, grapes, pitted cherries… just about anything small and round-ish. Score!

And that makes dishes like my pan-fried chicken thighs or Gigi’s Apple Salad easier to throw together too.

Sliced Cherry Tomatoes: What You’ll Need

• Bread Knife – I learned a long time ago that my bread knife only has 2 purposes in life. One, of course, is bread. The other is for slicing tomatoes.
  
  The serrated blade cuts easily through the firm skin and squishy flesh so you get clean slices instead of a squished mess.
  
• Lids – That’s right…lids! Grab two from your plastic storage containers, Pyrex bowl set, canning jars, empty yogurt containers — you can use any size as long as it has a lip around the edge. And it helps if they match!
  
  In a pinch, I’ve even used small appetizer plates. A lip around the edge just helps to hold them all in place.
  
• Tomatoes – Obviously, this method is for cutting cherry tomatoes, but don’t forget it works just the same on grape tomatoes, a medley, or any other small, round-shaped food as well.
  
  Look for fruits and vegetables with a firm texture and vibrant color, without any bruising or squishy bits. And be sure to wash before getting started!

How to Slice Cherry Tomatoes: The Best Method

1. Add tomatoes to one lid.
   
   Place your lid with the lip facing up, so you have an edge that will hold your food. Fill lid with cherry tomatoes.
   
2. Set another lid on top.
   
   This time, you want the lip to be facing down. Both lips will keep the tomatoes from rolling out the sides.
   
3. Press down and slice.
   
   Be firm enough to hold the lids in place, but not so hard as to squish your tomatoes.
   
   Slide the knife through the gap between the lids and out the other side. It’s like magic — the bread knife will perfectly slice through the skin without smooshing the insides.
   
   Repeat until each cherry tomato is cut in half!

Tips and Tricks for Cutting Cherry Tomatoes & Other Round Food

• Keep similarly sized foods together.

Usually, there are some that are a bit smaller or a bit larger than the rest, especially when it comes to cherry and grape tomatoes.

Separate these out and either slice them individually or group them together in their own batch.

If you just grab them all by the handful, your sliced cherry tomatoes will have uneven cuts and some might even get missed.

• Larger lids mean you can cut more at once.

I definitely recommend starting with smaller batches when learning how to cut cherry tomatoes and other round foods this way.

But once you get the hang of it, work your way up in lid size until you can halve a whole container in one slice.

• Try olives, grapes, and cherries next.

Once you’ve sliced cherry tomatoes in seconds, you’re going to want to try all kinds of foods!

This method works best on smaller, round-ish produce — and you’ll have to remove any pits or seeds first.

Since olives and grapes (and grape tomatoes) are more oval-shaped, let them lay naturally on the longer side instead of trying to stand them up tall. Trust me, it’s just not going to happen!

Cherry Tomato Cut in Half FAQ

Enjoy!

With love, from our simple kitchen to yours.

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More Time-Saving Kitchen Hacks

How to Peel Garlic Cloves (Easy Kitchen Hack)

Perfect Homemade Whipped Cream Recipe (11 flavor ideas)

Kitchen Hack: Hulled Strawberries

Kitchen Hack: Peeling Ginger

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Kitchen Hack: How to Cut Cherry Tomatoes

Learn How to Cut Cherry Tomatoes by the dozen with this easy kitchen hack. Then, use it to halve grapes, olives, and cherries too!

Method Mixed

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 15 cherry tomatoes

Calories 3cal

Author Donna Elick

Equipment

• 2 rimmed salad plates
• bread knife

Ingredients

• 15 cherry tomatoes or grapes, pitted olives or pitted cherries

Instructions

• Grab 2 same size lids or plates. I use the lids from my Ziploc Twist N Lok containers.

  The lid does not have to be round. You can use any size lid as long as it has a lip around the edge. You can even use small appetizer plates from your kitchen.
• Place lid with the lip facing up, so you have an edge that will hold your food. Fill lid with cherry tomatoes.
• Place the 2nd lid on top of the tomatoes with the lip facing down. Firmly press down on the top lid, but do not squish your tomatoes.
• The 2 lips will hold the tomatoes in place so they do not roll off the lid. Slide your knife between the lids and carefully slice through them.

Nutrition

Serving: 1 | Calories: 3cal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Sugar: 1g | Fiber: 1g | Calcium: 2mg | Iron: 1mg

Originally published August 2016, updated and republished August 2024

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes

The post Kitchen Hack: How to Cut Cherry Tomatoes appeared first on The Slow Roasted Italian.

Hulled Strawberries

When trying to get my daughter more involved in the kitchen, I discovered all kinds of kitchen hacks to make it easier on both of us. So, of course, I want to share them with you!

The biggest hurdle we encountered was that our picky Munchkin had strong opinions about how certain food looked or what it was called.

For example, I’d say a recipe had “hamburger” in it instead of ground beef — that just made more sense to her.

I also found that when she was more involved in the process, she was more open to trying new food!

Whether it was picking out what’s on the menu (like my Mexican Rice Skillet), choosing which veggies to add as a side, or learning how to pick out produce at the store, every choice made her more empowered to expand that palette.

That also meant figuring out how to hull strawberries so they “looked” like berries, but with the leaves and pith gone.

It needed to be easy enough for a child and fast enough for the adults.

Plus, this method is not just for snacking. Use hulled strawberries for salads and sauces, in ice cream and pies, and more!

Hulling Strawberries: What You’ll Need

• A Sturdy Straw – I love to use the plastic straw from one of my travel tumblers or a stainless steel straw that I keep on hand for smoothies and milkshakes.
  
  Even fast food straws will work — they just need to be sturdy!
  
  If your berries are particularly large, then a boba straw or something wider than usual will work better.
  
• Fresh Berries – The star of the show! They should be pretty firm, not mushy or bruised, and a gorgeous red hue.
  
  Also, the leaves should be fresh and green, not dry, shriveled, or browned.
  
  Pay close attention to the color near the top as well — the more white there is, the less ripe and sweet the berry will be.

How to Hull a Strawberry: The Best Method

Note: This method works best on classically shaped strawberries, no matter the size.
If they are extra wide (sometimes looking like two berries attached at the hip), then it’s best to use a knife.

1. Grab a berry.
   
   After cleaning your strawberries, pick one up and hold it at an angle. The leafy part should be facing down and the pointed end should be facing upwards.
   
2. Set a straw against the bottom point.
   
   Line it up so it will go right through the center, removing the pith as it goes.
   
3. Push the straw through the top.
   
   Keep it straight and push firmly, especially when you hit the leafy part. The top should pop right off, allowing you to lift the pith out of the straw intact.
   
   Continue hulling strawberries until you’re done!

Helpful Tips to Hull Strawberries

• Wash your berries first.

This goes for any produce you bring home! For strawberries, I like to place them in a large bowl, cover them with cool water, and add a splash of vinegar.

After swishing them around for a few seconds, I quickly rinse them with clean water and lay them out to dry.

If you’re in a hurry, spread them onto paper towels or a clean kitchen towel, then gently pat or roll another towel on top.

• Start slow to get a feel for it.

Learning how to hull a strawberry is pretty easy, but it does take a little finesse. Riper berries require less effort to slide a straw through than less ripe ones.

The shapes can get a little funky too sometimes, so you’ll have to pay close attention when lining the straw up for those.

But once you figure it out, you’ll have a bowlful of hulled strawberries in a minute or less!

• Give it a twist.

Sometimes you can have trouble getting the straw through cleanly, especially if the fruit is too firm or too soft.

Twist the straw back and forth between your fingers while pushing to help it hull the strawberries even more easily — especially when you reach the leaves!

How to Hull Strawberries FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Kitchen Hacks

How to Peel Garlic Cloves (Easy Kitchen Hack)

Perfect Homemade Whipped Cream Recipe (11 flavor ideas)

Kitchen Hack: How to Store Celery

Kitchen Hack: Peeling Ginger

Print

Kitchen Hack: Hulled Strawberries

Enjoy Hulled Strawberries in seconds with this easy kitchen hack! No fancy tools are required, and it's easy enough for kids to do too!

Course Snack

Cuisine American

Author Donna Elick

Ingredients

• fresh strawberries

Instructions

• Wash your berries as normal. I place them in a bowl and add water and a splash of vinegar. Then I quickly rinse again with clean water.
• Simply hold a strawberry between your fingertips and hold the straw against the bottom of the strawberry. Line up the straw, so when you press the straw through the strawberry, it will go through the pith (the flavorless center) and come out the stem where the green is removing the entire cap of the strawberry and taking some of the pith with it.
• Repeat until all of the strawberries are hulled.

Originally published July 2016, updated and republished August 2024

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Kitchen Hack: Hulled Strawberries appeared first on The Slow Roasted Italian.

How to Preserve Fresh Herbs

Love using garden fresh herbs but hate watching them go to waste?

One of the most frequently used kitchen tips in our arsenal is preserving fresh herbs such as parsley and cilantro in our fridge for weeks.

Yes! I said weeks. I love the fresh stuff and use these Italian herbs frequently.

After years of throwing them away, my husband did some research on how to preserve fresh herbs and tested different ways to store them until he found the magic method.

It’s easy, and boy oh boy does it seem like magic!

Learn how to preserve fresh herbs in the refrigerator the easy (and effective!) way and you’ll never watch your favorite aromatics wilt again.

I love sharing my kitchen tips and tricks with you! Whether it’s How to Bake Bacon, Slice Cherry Tomatoes, or How to Store Celery, I’ve got a helpful guide for almost everything. 

Preserving Herbs: What You’ll Need

• Refrigerator – Your herbs will last a lot longer when you store them in your fridge. It boasts a chilled and humid temperature that will help them thrive. 
  
• Container – You can use whatever you have on hand for preserving fresh herbs — a Mason jar, plastic container, measuring cup, or something similar.
  
  The key is in its height. You need to use something that will allow your herbs to stand upright. 
  
• Water – Add a few inches of water to the container. It prevents wilting and keeps the herbs fresh and crisp for weeks!
  
• Plastic Bag – Keep your herbs completely covered to create the perfect chilled environment. The cover also traps the water and builds condensation on the bag.
  
• Herbs – Of course, storing herbs requires that you pick some up from the market (or your garden)!
  
  Generally, soft-stemmed herbs do the best. These include, but are not limited to: cilantro, parsley, mint, and dill.
  
  Basil has an exception — store covered in water as directed, but leave at room temperature. The cold air from the fridge will cause the leaves to turn black!
  
  Also, woodier herb varieties like thyme and rosemary will not benefit from this method as much. Instead, wrap them in a damp paper towel and store in a sealed Ziploc.
  
  Swap out the paper towel every few days.

How to Preserve Herbs: The Best Method

1. Prepare your container.

Choose your preferred container and fill it about halfway with fresh water. The key is to make sure that the stems are completely submerged.

2. Add the herbs.

Remove any plastic bands or twist ties from each bunch. Place the herbs in the water, making sure that the stalks are covered in water. 

3. Cover with a plastic bag.

Are you like me and have about a dozen of those plastic bags from the produce department lying around?

This is a great way to use them! Alternatively, you can use a Ziploc bag. 

4. Store in the fridge.

Place your herbs in the fridge, then sit back and relax. Enjoy knowing how to preserve fresh herbs in the refrigerator for weeks at a time!

Do note that different zones in the fridge can be colder than others.

Be sure to place herbs where the temperature is most average — typically, avoid the very back of the fridge, especially the top shelf.

Helpful Tips and Tricks for Preserving Fresh Herbs

• Trim the stems.

Before you add your herbs to your water container, you may want to trim the ends for optimal freshness.

Trimmed stems will help the herbs absorb the water better, making preserving herbs effortless.

• Change the water regularly.

In the same way that you should water your house plants every few days, change the water that your herbs are in regularly. 

This helps to prevent bacteria growth and ensures the herbs stay hydrated.

• Check for wilting.

If you do notice some wilted stems, remove the container from the fridge and pick out any that aren’t looking their best. 

This will prevent them from affecting the rest! It’s a super helpful hack when learning how to preserve herbs that many people don’t even think about!

How to Preserve Fresh Herbs in the Refrigerator FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Kitchen Hack: How to Preserve Fresh Herbs

Learn How to Preserve Fresh Herbs for weeks!! With the help of your fridge, preserving herbs is easy to do in a few simple steps.

Course Pantry Staple

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Author Donna Elick

Instructions

• Carefully remove herbs from the produce bag from the grocery store and set the bag aside for later use. Remove the produce ties from your fresh herbs.
• Spread out herbs and remove all of the wilted, yellowed and too short pieces. We are going to place these in 2 inches of water. Your leaves should not be touching the water.
• You can either use the herbs that you removed immediately or you can place them in a bowl, uncovered on your window sill until they are dried out. Then bag them up in resealable plastic bag.
• Trim the ends of the herbs (much like you would do with flowers) with a very sharp knife; I use my chef’s knife so they can soak up the water.
• Fill a tall container with 2″ water in the bottom. I used Ziploc Twist ‘n Loc containers, but a quart size wide mouth canning jar would work too.
• Place the cut herbs into the container. Remember you do not want your leaves in the water. Remove any that get into the water if necessary.
• Cover with the grocery store produce bag that you brought your herbs home in.
• Place herbs on the door of your refrigerator. It is the warmest place in your fridge. If the temperature is too cold, it can freeze your delicate leaves turning your herbs into mush.

Notes

Keep your herbs covered completely to create the perfect chilled environment. The cover keeps in the water and builds condensation on the bag. This helps to keep your herbs fresh and crisp for weeks.

If you follow these simple instructions, you can keep your herbs fresh and crisp for up to 2 weeks. I have even had them in my fridge for 3 weeks once as we went on vacation and left them in accidentally. They were still crisp and just needed a little water added to the container to perk them up.

Originally published May 2016, updated and republished August 2024

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