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Part 1 - Master Cleanse - Lemonade Water Detox Diet ...

14-12-2021 · Master Cleanse- Lemon Detox Recipe 2 TBSP lemon juice — preferably freshly squeezed. 2 TBSP pure Grade B maple syrup. Please note that the U.S. …

14-12-2021

If you pay any attention to diet news or celebrity gossip, you’ve probably heard about the Lemonade Master Cleanse diet. Beyoncé, Jared Leto, and other celebrities have, in the past several years, used this diet fad to lose weight for particular roles in movies; and since then, dietitians and doctors have weighed in on the pros and cons. If you’re unfamiliar with this diet, let me introduce you to the basics of the Master Cleanse.

While the lemonade master cleanse is gaining new popularity, it is by no means a new diet. This diet method was initially developed in 1940 by Stanley Burroughs, who practiced alternative health and medicine, as a cure for ulcers. Thirty years later, Burroughs published a book describing the benefits of this liquid diet not only as a cure for stomach ulcers but also as a way to cleanse the body and shed excess fat within a few weeks.
In 2004, Peter Glickman compiled the information from Burroughs’ book into a new and easier-to-read manual called “Lose Weight, Have More Energy & Be Happier in 10 Days.” Glickman’s book, updated and far more organized than Burroughs’ original manual, caused the liquid to cleanse to gain popularity again.

Purpose of the Master Cleanse Lemonade Diet

  • To melt away and remove toxins and clogging that has accumulated inside your body
  • To purify your digestive system and kidneys.
  • To cleanse your cells and glands
  • To eradicate all unused excess and crystallized salt in your joints.
  • To ease irritation and pressure in the arteries, blood vessels, and nerves.
  • To create a clean blood stream.
  • To keep the natural elasticity of your skin thus helping you look younger beyond your years.

What Is Master Cleanse detox?

The lemonade master cleanse requires you to drink only specific liquids for 10 days; then, after your body has officially shed its toxins, you can slowly reintroduce other foods.  There are three components of the lemonade master cleanse.
To be able to complete the Master Cleanse successfully, you need to do the following

Ease-In and Ease-Out:

Ease-In: Before starting the Lemonade Diet, it is highly advisable to prepare your mind and body three days before you begin the detoxification phase. Below are suggestions on how to do the Ease-In phase:

  • The first day involves the removal of processed food from your daily food consumption.
  • The next day is the introduction of a liquid diet like soups, broth, and juices.
  • On the third day, you will only need to consume orange juice and plain water

While this phase can be skipped altogether, many dieters who tried the Master Cleanse diet admit that doing the Ease-In stage helped them stick to the program until the end.
Ease-Out: This phase is just like the reverse of the Ease-In phase. It assists you to prepare your system to eat regular food again slowly.  This step will be discussed in detail later in this article.

  • The first day involves consuming orange juice and plain water only.
  • The second day is all about juices, soup, and broth.
  • You can slowly introduce food like fruits and raw vegetables on the third day.

The Lemonade Diet:

For ten days, you will only ingest lemonade created with specific ingredients as a part of the Master Cleanse diet. It said that you would lose weight quickly and feel great about yourself in only ten days. It is a simple, cheap, and effective detox and healing program popular today.

Everyday Detox:

This includes The Salt Water Flush and Detox Tea. It is the process that involves a daily natural detox method to get rid of your accumulated waste from consuming processed food.

Three beverages that you need to prepare for the Master Cleanse diet:

The Lemonade Drink

A mixture of lemon juice, water, cayenne pepper, and maple syrup, this drink is meant to jump-start your metabolism and give you enough calories and carbohydrates to get through the day. Cayenne pepper is a metabolic booster, while maple syrup is an unprocessed, natural sugar that provides your body with energy. And because lemons contain antioxidants, they help to flush toxins out of your system.
If you don’t want to add cayenne pepper, here are cayenne pepper alternatives

Start with your choice of Maple Syrup

Salt Water Flush

Mix following and drink the entire quart – first thing in the morning. Two teaspoons (not tablespoons) of non-iodized salt Full quart of lukewarm water

The theory is that the saltwater helps to stimulate the bowels and flush out the system.

NOTE: This has to be taken on an empty stomach – no exceptions.


Learn more about Salt Water Flush Recipe

Organic Peppermint Tea / Herbal Laxative Tea

Peppermint tea can be drunk throughout the day as a way to calm any nausea you may be experiencing. Mint is excellent for soothing the belly if you’re experiencing any unpleasantness due to the cleanse.

An herbal laxative tea can be used with the cleanse as well. This tea is meant to be taken right before bed, to continue stimulating the bowels and cleansing the system.

For how long should we do this master cleanse?

Traditionally, the lemonade master cleanse is meant to be followed rigidly for 10 days; after ten days, you can begin reintroducing other foods – juice and vegetable soup at first, followed by raw fruits and vegetables. If you continue following the literature of the lemonade master cleanse, you’ll likely be expected to cut out all meat and dairy products for a length of time.
Many people who go on the Master Cleanse are looking to lose a considerable amount of weight in a short time frame, such as going to a party or event. The diet can help you look your absolute best in just a few weeks.

How to Make Lemonade Diet Detox water

Master Cleanse- Lemon Detox Recipe

Mix the following items in a container

  1. 2 TBSP lemon juice — preferably freshly squeezed.
  2. 2 TBSP pure Grade B maple syrup. Please note that the U.S. Department of Agriculture revised their grading standards and now have four new classifications of Grade A syrup now. Kindly see the product recommendation below.  (Please don’t use artificially flavored syrups)
  3. 1/10 TSP of cayenne pepper (powder form)
  4. 8 OZ warm water (purified or spring)

Molasses and Agave Nectar are good substitutes if grade B maple syrup is not available. Since molasses and Agave Nectar are low in glycemic index, these are prime options for people with diabetes doing this cleanse.  But if possible, stick to the original version of the diet.

Tips:

To make it easier for you to extract the juice from lemons manually, you should firmly roll the lemon between the countertop and your palm. Apply enough pressure as you roll the lemon back and forth under your palm. This process makes the lemon soft enough to extract the juice more efficiently.
Please note that artificial syrups like Aunt Jemima and others are not valid substitutes; they are filled with artificial flavors, preservatives, and often are made of high-fructose corn syrup.

How much Lemonade should you drink daily?

Your lemonade consumption will depend on your caloric requirement, your aspiration to lose weight, and how much you can tolerate the mental and physical desire to eat.  Ideally, you are allowed to drink six to twelve glasses of lemonade daily. However, some people can consume as much as twenty-six glasses every day. It is better to drink more than less. In our personal experience, it is perfect to drink at least the minimum required water consumption daily which is eight glasses.

When is the ideal time to utilize the Lemonade Diet?

  • When you developed an acute and chronic condition
  • When your digestive system requires cleansing and rest.
  • When your obesity already became a problem.
  • When you need to improve your body’s ability to repair and heal its muscles and tissues.

 How many times in a year can you do this diet?

The standard duration of the Master Cleanse diet is ten days. However, some individuals go beyond the minimum of ten days and could go for forty or more days depending on the seriousness of his or her case. This diet contains all the nourishment needed during the duration of the detoxification. Some people undergo this diet three to four times a year to keep their bodies in a normal healthy state. You can perform this detoxification process more often depending on the seriousness of your need.

Dietary restrictions while being on Lemon Detox Diet

Lemonade Diet: What Can I Eat?

Solid foods are not allowed while being on this detox diet.
It is vital to maintain a strict liquid diet to flush the toxins adequately out of the body and the digestive track system.

Master Cleanse Diet: Am I allowed to eat Fruit?

In short – No.
To maintain an efficient detox process, it’s not allowed for solids to enter the digestive process; No fruit, including pulp and fruit fiber.

What Else Can I Drink While On This Diet?

This particular diet also allows for the enjoyment of peppermint teas as they do not inhibit the effectiveness of the cleanse. Mint tea has incredible purification properties that are very beneficial in the detox process. No other supplements should be consumed during this cleanse. This also applies to black coffee. Most often this is difficult for our dieters to cease drinking. We strongly encourage sticking to a strict diet to get the best results. Since the diet is designed to cleanse the body from toxins, it’s good to cease all other non-regimented liquid intakes. Coffee contains additive properties through caffeine which is not helpful in this process.

Master Cleanse Side Effects

During the extent of the cleanse, it is okay to experience light fatigue and possible breakouts. This is a natural response to your body releasing and flushing toxins from your body. We recommend increasing the duration of common showers and increasing the number of face washes to assist your body in removing the oils and toxins that are being excreted through the skin.

Pro Tips:
  • Fresh, organic lemons are critical, as they are known to provide the most enzymes for the body’s detox. They are best out of the fridge, though if you are buying in bulk, this may not always be possible. Try to take them out of the fridge as far in advance as possible.
  • You should drink 6-12 glasses of lemonade each day.
  • Drink when you feel hungry to help curb cravings.
  • Drink it as soon as you make it, to prevent the pepper from “steeping” and making the drink too spicy.
  • Consider adding a natural laxative to help the body detox. Try sea salts or herbal tea.
  • Ease into the diet with non-processed foods that don’t include meats or dairy.
  • Ease out of the diet the same way to get your body used to whole foods again and to prevent nausea.

Typical Detox Symptoms to Expect During the Master Cleansing Diet

Detoxification is a procedure of removing toxins from your system. You will start to feel healthy, energetic, and happy once the toxins are removed from your body. These toxins are the cause of our tiredness, unhappiness, irritability, mental confusion, depression, and illnesses. You should try doing a detoxification diet to get rid of all these maladies.
However, the actual removal of toxins can cause discomfort and foul mood making you want to quit the cleansing process mid-way. That is why you need to have an understanding of what symptoms to expect during the detox procedure so you can be prepared. Be sure to drink the saltwater mixture and laxative tea to fast-track the removal of those toxins.

Here is the list of what to expect when detoxifying:

  1. Cravings One out of four people experiences hunger while on the Master Cleanse diet. You can usually deal with your hunger pangs by drinking more lemonade drink or water. But some people experienced a craving for the unhealthiest food while detoxifying. Food like pizza, meat, pastries quickly comes to mind while on detox. To be able to test whether what you are experiencing is just cravings and not hunger, try imagining a large bowl of green salad. If you do not have the urge to eat it but still want to eat the pizza, then what you are feeling is cravings and not hunger.
  1. Tiredness, The body, starts to focus its energy on the healing process when it is in the course of eliminating toxins, whether from infection or detoxification. This leaves you with not enough energy for working or playing, making you feel tired all the time.
  1. Hot bowel movements The burning feeling comes from the acid toxins that are being expunged from your system. Though not everyone can experience this, you might find it helpful to know that it’s a normal feeling. It is just a confirmation that you are removing toxins from your body.
  1. Physical pains, vomiting, nausea These are more adverse side effects of the Master Cleanse diet. These symptoms usually take place when the person doing the diet has too many toxins in his or her body. However, not everyone can experience this. Luckily, these maladies are usually gone after a day or two into the diet.
  1. Irritability Being short-tempered and boredom are to be expected when on this diet. You will also have a feeling that of wanting to chew solid food.

Additional Note about Headaches

Those people who have caffeine addiction like coffee, soda, tea, etc. are most likely to experience headaches for the initial two to four days into the diet.
How much weight will I expect to lose while on the Master Cleanse? The weight you will lose while on the Master Cleanse diet differs from case to case. It is usually affected by your weight before cleansing, and by how much lemonade will you consume. If you drink more lemonade, you will lose less weight while drinking less lemonade can make you lose more weight. However, it is not advisable to drink less than six glasses to lose more weight fast. Weight loss should happen naturally. It is wise to drink the lemonade whenever you feel hungry or when you are showing signs of lack of energy like mild shaking and weakness. These symptoms will be addressed immediately by drinking a glass of lemonade drink. For beginners, you should start with twelve glasses of lemonade. You can make adjustments as you go along with the diet.

How to Ease-Out of the Master Cleanse diet

So now you have completed the Master Cleanse 10-day diet. Before resuming your normal eating habit of processed food, it is highly advisable for you to slowly ease out of a fast like the Master Cleanse to avoid severe digestive problems or gaining all the weight you lost immediately. This process is similar to the Ease-In but only in reverse. Follow this stage to a T to get the ideal result you always wanted out of fasting and to be on the safe side.

What is the importance of Easing-Out?

This phase is the most crucial part of the Master Cleanse. There are chances that you will become nauseated if you started eating regular food right away. However, you do not need to be intimidated by this part too. You can avoid experiencing the adverse effect of the Easing-Out phase if you just follow its simple process. You can always consult a doctor if you want to be assured that you are doing the right thing.

And as pointed out by Tom Woloshyn in his book, “The Complete Master Cleanse on the Easing-Out,” this phase is an essential shift from the lemonade drink to solid food, so your stomach won’t be overwhelmed after the fasting. He gave such a vivid example that you wouldn’t run a marathon after sitting all the time for three years; you also would not stop a fast by jumpstarting it with full-set meals right away. You might prefer giving your digestive system enough support so you can start with a clean slate.

Post Cleanse — How to Sustain a Healthy Way of Life after Cleansing

Once you completed the Master Cleanse, you will have to opt for a healthier way of life by choosing what you eat wisely. There are so many people who did the Master Cleanse but failed to maintain a healthy diet. Most dieters return to their emotional binge eating right away to handle their stressful everyday lives. We highly suggest that you eat healthy so stop the weight from going back. It is very likely that you will gain all the weight you lost and maybe more if you continue eating the way you do before the Master Cleanse diet. You should start taking Probiotics after cleansing to replenish the good bacteria that were flushed out of your system during the diet. Probiotics are good bacteria that are beneficial to your essential bodily functions and a healthy digestive system.

Please share your experiences and questions here for lemon water detox. We are here to help you succeed.

Additional articles in this series

Final Step-How to phase off the Master Cleanse

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When thinking about losing weight, we all know that we need to eat a nutritious diet and do regular exercise. A good way…Read More

What to eat right after you are done with the detox diet

Just after the detox diet, what to eat is a matter of serious concern. However, as you know that detox diet…Read More

Weight loss pills popular among Celebrities!

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Grade A versus Grade B maple syrup – Are they really different?

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Boiled lemon water: Benefits of drinking it and ways to ...

20-10-2021 · Lemon water is a tasty drink that also has some amazing health benefits. Adding it to your diet will also help stay hydrated. The drink is generally safe for consumption for everyone, but ...

20-10-2021
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Benefits of drinking boiled lemon water
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​The nutritional content of lemon water
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​Improve skin condition
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​Lowers blood pressure
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​Boosts immunity
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​Improves digestion
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​The takeaway
3 Ingredient Slow Cooker Pineapple Teriyaki Meatballs ...

27-10-2021 · Ingredients For Your 3 Ingredient Slow Cooker Meatballs. You really only need THREE ingredients to make these easy meatballs. Below are some helpful tips and possible substitutions. Scroll all the way down for the full recipe card with measurements. Meatballs – Use your favorite frozen, fully cooked meatball. We used beef in this recipe but ...

27-10-2021

Tender meatballs, slow-cooked in a teriyaki glaze with chunks of succulent pineapple for the perfect pairing of tangy, salty, and sweet. These meatballs make for the ideal savory party appetizer or easy dinner idea!

wooden spoon scooping teriyaki meatballs from slow cooker

Click HERE to save recipe to Pinterest

Do you want to make a great appetizer for your next party or have an easy dinner that the whole family will love? If so, these slow cooker teriyaki meatballs are just what you need!

My mom and husband loved these. These are super simple to make and only require 3 ingredients, frozen meatballs – chicken, pork, or beef will work (or veggie/plant based), teriyaki sauce, and chunked can pineapple.

You can serve it as either an appetizer with toothpicks or as a main dish with rice and vegetables on the side. Either way, your guests (or family!) will be impressed by how tasty this dish is!

white bowl filled with rice and topped with teriyaki meatballs, pineapple, and topped with green onions

Ingredients For Your 3 Ingredient Slow Cooker Meatballs

You really only need THREE ingredients to make these easy meatballs. Below are some helpful tips and possible substitutions. Scroll all the way down for the full recipe card with measurements.

Meatballs – Use your favorite frozen, fully cooked meatball. We used beef in this recipe but chicken, turkey, or plant/veggie based will all work. Make sure they’re fully cooked. No need to thaw them.

Teriyaki Sauce – Your favorite Teriyaki Sauce works well. We used Panda Express Mandarin Teriyaki Sauce but you can also make your own.

Pineapple – I used an 8 oz can of pineapple chunks but you can, of course, use fresh. If using canned, make sure to drain the juice first.

overhead shot of frozen meatballs, pineapple, and teriyaki sauce laid out to make slow cooker teriyaki meatballs

Equipment You’ll Need To Make These Crockpot Teriyaki Meatballs

I was tempted to just write the word “slow cooker” and finish it off with a period because that is literally all you need for this recipe. But, I didn’t want to seem rude…

Because seriously, technically you don’t even need a spoon to make these crockpot meatballs. It is a true one-pot recipe!

Just dump your frozen meatballs, your can of pineapple, and your teriyaki sauce, in your slow cooker, and you are good to go! Now, that’s a real dump meal!

  • Slow Cooker – This 6 quart slow cooker has been my go-to for years. I love that it switches itself to WARM after the designated cook time. Perfect for long days and great for serving out of at parties.
  • Spatulas – I use silicone spatulas for everything. I have far too many…
  • Ladle – A ladle makes scooping the meatballs out of the crockpot easy.

How To Make Slow Cooker Pineapple Teriyaki Meatballs

STEP ONE: Pour the frozen meatballs, teriyaki sauce, and drained pineapple to the slow cooker basin. Cover and cook on HIGH for 2.5 hours or LOW for 6 hours.

STEP TWO: That’s it. There really is no step 2 other than serving them!

collage of overhead shots showing frozen meatballs in slow cooker making teriyaki meatballs

What to Serve With Teriyaki Meatballs

If you are serving your meatballs as an appetizer, you can serve them on a skewer with chunks of pineapple or, as they are, in the slow cooker. Some other party apps that pair well with teriyaki meatballs are:

  • Air Fryer Buffalo Chicken Wings coated with a homemade seasoning blend, served with celery and carrot sticks on the side.
  • Potstickers or dumplings from your local Asian restaurant served with soy sauce for dipping.
  • Buffalo chicken dip because what’s a party without this dip!
  • Baked green bean fries rolled in crunchy panko and served with your dipping sauce of choice!

If you are serving these crockpot teriyaki meatballs as a main dish for dinner, I recommend trying them with:

  • Stir fry vegetables like broccoli or bok choy. You can add in chunks of pineapple, too. Yum!
  • Some white or fried rice on the side, if you aren’t trying to eat low carb. If you are going low carb, cauliflower rice works wonderfully as well!
  • Try some garlic mashed potatoes for pure comfort food. The sauce makes an excellent gravy.
  • You can also make a bowl of lo mein with soba noodles.
hand holding a teriyaki meatball on a toothpick

How To Store Your Pineapple Teriyaki Meatballs

On the off chance you have any leftovers of these easy meatballs, you can store them in your fridge for up to four days or freeze them for later use.

I recommend putting them into an airtight container with some parchment paper between each layer so that they don’t stick together if you put them back in the freezer.

To reheat your meatballs, I recommend putting them into a saucepan with some of the teriyaki glaze and heating on medium-low heat until they are heated through.

Slow Cooker Pineapple Teriyaki Meatballs FAQs

Can I use fresh pineapple in this teriyaki recipe instead of canned?

Yes, you sure can! If you have a fresh pineapple, you can cut it up and put the chunks into your crockpot with your teriyaki sauce and frozen meatballs.

What type of frozen meatballs are the best? Chicken, beef, or pork?

That really depends on your taste preferences. I personally like using beef or pork meatballs when I make this recipe because the teriyaki glaze really enhances the flavor of these meats! Plant/veggie based also work if you’re vegetarian.

overhead shot of 3 ingredient teriyaki pineapple meatballs in crockpot

Can you make these teriyaki meatballs low carb?

Yes! While it may make this recipe require a little more than 3 ingredients, you can still enjoy teriyaki meatballs. 

You may have to mix your meatballs from scratch, depending on if your local grocery store carries low-carb frozen ones. The Sam’s Club beef meatballs I used here only have 6g of carbs in 4 meatballs.

There are more carbs in the teriyaki sauce I used (15g in every 2 Tablespoons), but there are some keto-friendly teriyaki sauces on the market, or you can make one from scratch at home.

You can also substitute the pineapple for a sugar-free jam.

What kind of teriyaki sauce should I use?

This recipe uses store-bought teriyaki sauce. We use Panda Express Mandarin and really like it. I find that like BBQ sauce, everyone has a slightly different opinion when it comes to teriyaki. You might have to try a few to find out which one you like best, or make your own.

Need more meatball recipes? Try these:

Sweet & Spicy Slow Cooker Meatballs
Spooky Spaghetti & “Eyeball” Meatballs
Crockpot Cheese Stuffed Turkey Meatballs
Slow Cooker Honey Garlic Meatballs

Click here for my entire collection of slow cooker recipes.

bowl of meatballs topped with green onions with text reading

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wooden spoon scooping teriyaki meatballs from slow cooker
Melissa Williams
Tender meatballs, slow-cooked in a teriyaki glaze with chunks of succulent pineapple for the perfect pairing of tangy, salty, and sweet. These meatballs make for the ideal savory party appetizer or easy dinner idea! | www.persnicketyplates.com
Print Recipe Pin Recipe Rate Recipe
  • 2 pounds frozen fully cooked meatballs beef, turkey, chicken, plant based
  • 1 cup teriyaki sauce
  • 8 oz pineapple chunks drained
  • Pour the frozen meatballs into the basin of a 6 qt slow cooker.
  • Pour in the teriyaki sauce and drained pineapple chunks.
  • Stir so the meatballs are evenly coated.
  • Cover and cook on HIGH for 2.5-3 hours or LOW for 6 hours.
Use 2 pounds of your favorite frozen, fully cooked meatball. Beef is shown but chicken, pork, turkey, or plant/veggie based all work well. I use a 6 quart slow cooker but as small as 4 quart will work.
Store leftovers in an airtight container in the fridge for 3-4 days.
Serving: 1gCalories: 39kcalCarbohydrates: 2gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 14mgSodium: 256mgPotassium: 15mgFiber: 1gSugar: 1gVitamin A: 2IUVitamin C: 1mgCalcium: 13mgIron: 1mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

Mention @melissa_pplates or tag #persnicketyplates!

Sharing of this recipe is both encouraged and appreciated. Copying/pasting and/or screenshots of full recipes to any social media is strictly prohibited. Content and photographs are copyright protected.

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Homemade Teriyaki Sauce Recipe - Chili Pepper Madness

05-11-2021 · This homemade teriyaki sauce recipe has just the right amount of sweet with a touch of spice, the perfect stir fry sauce, on chicken wings, grilled or broiled …

05-11-2021

This homemade teriyaki sauce recipe has just the right amount of sweet with a touch of spice, the perfect stir fry sauce, on chicken wings, grilled or broiled chicken or even meatballs.

I’ve been craving teriyaki sauce lately. As I continue to operate Chili Pepper Madness and cook with chili peppers of all types, I find myself moving all over the globe in terms of cuisine and recipe choices. The thing is, chili peppers are used worldwide, so if you’re into exploring food culture, all you need to do is follow the peppers of that region.

In the last few years, I’ve found myself more and more interested in Asian cuisine. That is a broad statement, I know. Just like “American Cuisine” has multiple influences and distinctive components, the continent of Asia is massive and one could spend a lifetime exploring its different cuisines and cultures.

If you can recommend a good book for me to help me along, send me links, please!

I’m still dipping my toe into some cuisines, so I’m starting with a simple yet incredibly popular one that you’ll want to keep in your recipe box – Easy Homemade Teriyaki Sauce.

Teriyaki sauce is sweet and versatile and ideal for many popular dishes. I like to have it around for quick and easy weeknight meals, like Teriyaki Chicken, Teriyaki Shrimp or even Teriyaki Salmon, one of my favorites.

It’s a great sauce or glaze and adds a pop of flavor, and heat if you make it my way, to just about any meal. You’ll definitely want this on hand if you love a good stir fry meal. Stir fries are quick to make, easy to customize and spice up as much as you’d like, and always satisfying.

What is Teriyaki?

The word “Teriyaki” refers to the cooking method of grilling or broiling foods with a sweet glaze. It originates from Japan and the sauce itself is a sticky sweet sauce made primarily of soy sauce, mirin and sugar. You’ve most likely enjoyed it in a Japanese restaurant or Mongolian.

Teriyaki is also hugely popular in America, often made with more local ingredients, though the taste is one you’ll find rather addictive and something worth going back to over and over again.

Like me, lately. I want teriyaki! So I’m making a homemade version, because I love it.

Let’s talk about how to make homemade teriyaki sauce, shall we?

Homemade Teriyaki Sauce Ingredients

  • Soy Sauce. Use ½ cup soy sauce for this recipe. Soy sauce is the base. You can use low sodium soy sauce, if desired.
  • Sweet Element. I use 1/4 cup brown sugar and 1 tablespoon honey. I love the combination. You can use only one of them if you’d like.
  • Fresh Ingredients. Use 2 teaspoons minced fresh garlic and 1 teaspoon minced fresh ginger. You can use powdered versions – garlic powder or ginger powder – though I prefer fresh, as they are more pungent.
  • Liquids. Use 1 teaspoon sesame oil, 3 tablespoons mirin (or rice wine), and 1/2 cup water for thinning and simmering. I often like to go a bit heavy on the sesame oil. Hot sesame oil, my friends!
  • Thickening. If desired, use ¼ cup cold water mixed with 2 teaspoons cornstarch. Cornstarch and water will help to thicken up the teriyaki sauce.
  • Spice It Up. Use 1 tablespoon chili flakes, if you prefer a spicier version, like I do. You can skip it if you’d like.

How to Make Homemade Teriyaki Sauce

Whisk the Ingredients. Add soy sauce, water, brown sugar, chili flakes, honey, garlic, ginger, sesame oil and mirin to a small pot or small saucepan. Whisk them together to combine the ingredients.

Simmer the Sauce. Heat the pot to medium heat and simmer it for a few minutes until it thickens up and develops more flavor, stirring occasionally. 

Thicken the Sauce. Swirl in a bit of corn starch that has been whisked with water and bring the mixture to a quick boil. Stir until the sauce thickens to your desired thickness. You can skip this step if you prefer a thinner teriyaki sauce.

Strain. You can strain your teriyaki sauce at this point to remove any of the solids, like the ginger or garlic, but I leave them in. Super tasty.

Cool and Serve. Let it cool and you’re free to use your teriyaki sauce however you like.

Boom! Easy enough, isn’t it? It’s a very easy recipe. Super easy. I like to make a larger batch and store it in the refrigerator for using throughout the week.

Homemade Teriyaki Sauce is So Much Better

You can easily find teriyaki sauce at your local grocer, attesting to its large popularity here in the states, but once you learn how to make it at home, you’ll find no reason to purchase the store bought stuff again. Especially when you can spice it up like I do.

I do love the sweetness of a good teriyaki, but I like a spicier version even more so. I find a little bit of heat helps to balance out the sweetness, and it goes perfectly with many different stars of your dish.

It’s such a great recipe. I love mine with just a touch of heat and not so overwhelmingly sweet. Make it your own, my friends!

Recipe Tips & Notes

  • Heat Factor. You’ll get GREAT flavor with this sauce based on the ingredients combination alone, but the heat factor is adjustable by the inclusion of chili flakes. Use hotter peppers to really up that heat factor, or sprinkle in a spicy chili powder to your preference. Hot sesame oil is a nice addition for spicy food lovers. You can lower the heat by skipping the chili flakes altogether.
  • Other Ingredients. You can vary up the recipe with other ingredients. Pineapple juice is a popular addition for sweetness. Swirl in some sesame seeds for texture, or sprinkle them onto your served foods. Try it with different brands and types of soy sauce as well for interesting results.
  • Serving Teriyaki Sauce. Try it out with grilled shrimp, chicken breast, chicken wings, meatballs, or even burgers. You know you want to try a Teriyaki Burger now, don’t you? Here are some great teriyaki recipes to try: Teriyaki Chicken, Spicy Teriyaki Shrimp Stir Fry, Teriyaki Salmon. Or try my Sweet and Spicy Teriyaki Marinade.

I hope you enjoy it! Let me know how it turns out for you.

Try Some of My Other Delicious Recipes

If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

Print Recipe
This homemade teriyaki sauce recipe has just the right amount of sweet with a touch of spice, the perfect stir fry sauce, on chicken wings, grilled or broiled chicken or even meatballs.
  • ½ cup soy sauce
  • ½ cup water
  • ¼ cup brown sugar
  • 3 tablespoons mirin
  • 1 tablespoon chili flakes omit if you don't want spicy
  • 1 tablespoon honey
  • 2 teaspoons minced garlic
  • 1 teaspoon minced fresh ginger
  • 1 teaspoon sesame oil
  • ¼ cup cold water
  • 2 teaspoons cornstarch
  • To a small pot, add soy sauce, water, brown sugar, chili flakes, honey, garlic, ginger, sesame oil and mirin.
  • In a small bowl, swirl together cold water and cornstarch until you have a thin slurry. Pour into the pot and stir to incorporate.
  • Bring to a quick boil, then reduce heat and simmer 3-4 minutes to thicken and allow the flavors to develop.
  • Remove from heat, cool, and store in the fridge. Strain, if desired. Keeps a week or so.
Makes about 2 cups. You'll get GREAT flavor with this sauce based on the ingredients combination alone, but the heat factor is adjustable by the inclusion of chili flakes. Use hotter peppers to really up that heat factor, or sprinkle in a spicy chili powder to your preference. You can lower the heat by skipping the chili flakes altogether.
Calories: 62kcal | Carbohydrates: 13g | Protein: 1g | Sodium: 878mg | Potassium: 59mg | Sugar: 10g | Vitamin A: 295IU | Vitamin C: 0.2mg | Calcium: 13mg | Iron: 0.6mg

NOTE: This recipe was updated on 11/5/21 to include new photos and information. It was originally published on 7/24/17.

How Big Is a 1.5 Quart Slow Cooker

12-12-2021 · How Big Is a 1.5 Quart Slow Cooker & How Much Does It Hold. The sizes and dimensions below are for a 1.5 quart round as well as a 1.5-quart oval slow cooker. This size slow cooker is suitable to feed 1 to 2 people. Round. Capacity – 1.5 quarts or 1.4 liters; Serves – 1 to 2; Dimensions – 8.8 x 8.8 x 6 inches; Weight – 4.69 pounds; Oval

12-12-2021

Sometimes we might just need a basic compact appliance to get the small jobs done. Such as preparing appetizers, dips, soups, meatballs, beans, stews, overnight breakfast oats, fondus, and much more…

A slow cooker that undertakes these small jobs would be a 1.5-quart slow cooker, but just how big is a 1.5-quart slow cooker?

A small round slow cooker would be 1.5 quarts in capacity. Overall dimensions would be 8.8 x 8.8 x 6 inches and would weigh 4.69 pounds. A small 1.5-quart oval slow cooker dimensions are 7.75 x 10.5 x 7.12 inches and weigh 5 pounds.

Disclaimer: As an Amazon Associate I earn from qualifying purchases made on my website. If you make a purchase through links from this website, I may get a small share of the sale from Amazon and other similar affiliate programs.

Elite Gourmet 1.5 Quart Slow Cooker

How Big Is a 1.5 Quart Slow Cooker & How Much Does It Hold

The sizes and dimensions below are for a 1.5 quart round as well as a 1.5-quart oval slow cooker. This size slow cooker is suitable to feed 1 to 2 people.

Round

  • Capacity – 1.5 quarts or 1.4 liters
  • Serves – 1 to 2
  • Dimensions – 8.8 x 8.8 x 6 inches
  • Weight – 4.69 pounds

Oval

  • Oval – 1.5-quarts or 1.4 liters
  • Serves – 1 to 2
  • Dimensions – 7.75 x 10.5 x 7.12 inches
  • Weight – 5 pounds

How Big Is a 2-Quart Slow Cooker

2-quart / 1.9-liter slow cooker dimensions are 8.8 x 8.8 x 7.6 inches and weigh is approximately 5.04 pounds.

This size could vary between brands and styles.

How Do I Know What Size Slow Cooker I Have?

Small slow cookers are deep and narrow and large slow cookers are wider, rounder and some models are oval. The oval shape is suitable for large cuts of meat, or meat on the bone.

You can see what size of slow cooker you have by using the following formula.

  • use a measuring cup and count how many cups of water it takes to fill the slow cooker to the rim
  • 2 cups equal 1 pint, and 4 cups equal 1 quart

Does the Size of a Slow Cooker Matter?

The sizes of slow cookers do matter because these cookers are designed to work optimally when the cooking pot is 2/3 full of liquid and ingredients. Using a different quantity will not prepare the dish correctly.

So we should not overfill a smaller unit or underfill a larger slow cooker.

What Should I Look for When Buying a Slow Cooker?

Just to name a few the following are extremely important;

  • Sturdy casing
  • The material of the pot insert
  • Material of lid
  • Size
  • Weight
  • Functions
  • Timing Options
  • Keep Warm Functions

This article will give you 9 must-have features to consider when choosing or buying a new slow cooker.

Small Slow Cooker Recipes

This cookbook Complete Slow Cooking for Two (can be found at Amazon) and has the perfectly portioned small slow cooker recipes for one or people. Check it and other available there for yourself…

The Best 1.5 Quart Slow Cooker

Click the image to see what others are saying about this slow cooker…

I love the Elite Gourmet MST-250XS 1.5 Quart Slow Cooker in a stylish silver and black casing.

I want to show you that in this day and age of having so many appliances available to improve our lives.

Because this sleek silver with black accent 1.5-quart slow cooker is so compact. You will be able to keep it out on your kitchen counter ready to use and it will not be in the way of everyday life.

With that being said let’s begin with the many features of the Elite Gourmet MST-250XS 1.5 Quart Slow Cooker, Silver.

Features – Elite Gourmet 1.5 Quart Slow Cooker

  • Modern stainless steel finish
  • Five colors available
  • Tempered clear glass lid
  • 1.5 Quart removable inner stoneware pot
  • Cool-touch handles and knobs
  • Features 4 settings OFF / LOW / HIGH / KEEP WARM
  • Powered by 120 watts
  • Dishwasher safe glass lid and stoneware pot
  • Slow Cooker Dimensions – 8.8 inches x 8.8 inches x 6 inches
  • Weighs 4.8 pounds

About This Elite Gourmet Slow Cooker

This 1.5-quart slow cooker is perfect for a single person or even a couple of people. Prepare one-pot meals like stews, meatballs, and soups. Anything you can do in a large slow cooker and can do in this 1.5-quart slow cooker.

You can also fit 2 stuffed peppers, a rack of ribs cut up, and even a small roast into this tiny yet useful slow cooker.

Using this slow cooker to reheat food instead of microwaving is great to keep you on track eating healthy homemade food that is ready when you want to serve.

This slow cooker is perfect for preparing and keep appetizers such as dips warm. Let’s not forget the desserts you can whip up.

The Elite Gourmet MST-250XS 1.5 Quart Slow Cooker, Silver as the name suggests presents in a brushed stainless steel finish with black cool-touch accents and black stoneware pot.

To finish off it comes with a tempered clear glass lid with a cool-touch knob. Both the stoneware pot and glass lid are dishwasher proof.

There are, however, four more colors available purple, red, turquoise and black, something to suit any decor.

There are settings for Off, Low, High, and Keep Warm. The “OFF” feature is a real bonus so you know the slow cooker is really turned off and is not still running on the Keep Warm setting.

The dimensions of this slow cooker are 8.8 inches x 8.8 inches x 6 inches and it weighs just 4.8 pounds.

This slow cooker will be very easy to tuck away when you are not using it.

Even if you require a larger slow cooker to feed more than one or two months, this mini slow cooker would certainly be handy to have in your pantry.

Pros and Cons – Elite Gourmet 1.5 Quart Slow Cooker

ProsCons
Great for 1 to 2 peopleNo Timer
Heats up fastNot Automatic
Perfect for overnight oats
Five colors
KEEP WARM works well
Rubber seal on the lid to keep moisture in
Dishwasher safe glass lid and stoneware pot

Where Can You Buy This 1.5 Quart Slow Cooker

Amazon offers this Elite Gourmet 1.5 quart slow cooker every day for the best possible purchase price.

They also offer free shipping with conditions, and if required you could also use the gift wrapping option.

With the low prices offered you may even consider one of these compact slow cookers for a family member, friend, or work colleague to make their lives a little easier as well as your own.

Click here to purchase the Elite Gourmet MST-250XS 1.5 Quart Slow Cooker, Silver today…

F.A.Q’s

What Size of Slow Cooker Should I Buy?

Slow cookers work the best when the cooking insert is 2/3 full. So buying the correct size for your needs is beneficial.

Check out my article here about slow cooker sizes – it will assist you with your choice.

To Finish – Elite Gourmet 1.5 Quart Slow Cooker

So I have pointed out the many features of this 1.5-quart slow cooker and I believe for the price of this compact slow cooker you would not regret purchasing it.

It is the perfect size for a single person or a couple, the dishes you can prepare in it are endless.
I also believe that because it is so compact you will be able to prepare a plethora of meals that the larger slow cookers would be a waste of energy by just turning it on.

Add to all of the above the color options and the way it looks you can leave it out on your kitchen counter ready for use and it will look good. And because the cooker is so compact it will not impede your everyday functions in the kitchen.

One-Pot Cooking Rocks

Thanks for the video music – Ben Sound

Buttermilk Cornbread - On My Kids Plate

12-11-2021 · Buttermilk Substitute– I often don’t keep buttermilk on hand, so instead, I use this easy substitute. Add 1 1/2 tablespoons of lemon juice (about a tablespoon per cup of milk) to a glass measuring cup. Fill the measuring cup the 1 1/2 line with milk and stir. Let this mixture set for 10 minutes, then you can add to the recipe as directed in place of buttermilk. More Tender Crumb– Soaking ...

12-11-2021

This buttermilk cornbread has a tender crumb that is soft, slightly sweet, and easy to make. This cornbread is delicious every time, and it always disappears fast! Make cornbread for dinner, breakfast or to add to your holiday table.

Cornbread stacked with honey being drizzled over the top piece

Why We Love Buttermilk Cornbread

  • Sweet, Buttery and Moist Recipe– I’ve moved around a lot and had my share of dry, too crumbly cornbread. This recipe is soft, moist cornbread that is buttery and slightly sweet in the best possible way.
  • Perfect for Breakfast, Lunch or Dinner– We often eat cornbread for breakfast in our house, but it’s also a great quick and easy side for with chili, soups, stews, any BBQ, fried chicken, meatloaf or any meal you would make dinner rolls for.
  • A Southern Tradition– People from the south and the southwest take their cornbread very seriously, and I’m super excited to have a recipe that has been passed on.

When I lived in the south down in Atlanta for a while, I used to go to this one little restaurant that had the BEST cornbread on my lunch break. It had the most delicious moist crumb, little pieces of corn, and was served warm with a little slab of butter and a drizzle of honey.

The place was tiny (and is no longer there!) I asked the owner and it was her Grandma’s buttermilk cornbread recipe that had been passed along, just like all of the best southern comfort food.

Right before I moved away, she gave me the recipe and I’ve been making it ever since! I’m originally from the midwest where cornbread was mostly made for Thanksgiving or muffins, so I was so happy she gave me her sweeter cornbread recipe, as northern cornbread tends to be drier and more crumbly.

This buttermilk cornbread recipe is a little bit different than my scratch honey cornbread muffins, and I really like both recipes! This recipe feeds a few more people though, my muffin recipe is a small batch to make six muffins.

Note About Sweetened Cornbread– Some people online like to argue whether sugar belongs in cornbread at all. This largely has to do with where you grew up, and often how your mom and her mom made it. If you prefer no sugar in your cornbread, you may want to try a different recipe as this version has a touch of sweetness.

Ingredients For Buttermilk Cornbread

  • 1 3/4 cup all-purpose flour
  • 3/4 cup cornmeal – I use yellow cornmeal but white can be used in this recipe too.
  • ½ cup white granulated sugar– Some people prefer no sugar in their cornbread, but I just prefer it. I’ve had it both ways when I lived in the south. You could omit it if you prefer no sugar.
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 ½ cup buttermilk- See more information below in the article for substitutions if you don’t have buttermilk
  • ¼ cup butter – melted, use salted butter for this recipe. If using unsalted butter, add 1/2 teaspoon of salt to the dry flour mixture before adding to the wet ingredients.
  • 2 large eggs
  • 1 cup frozen corn –  optional, this gives the cornbread some extra texture but can totally be left out.

How To Make Buttermilk Cornbread

  • Preheat the oven to 350°F. Spray a 9-inch pan with non-stick spray or line with parchment paper..
  • In a large bowl mix together flour, cornmeal, sugar, baking soda, and baking powder until well combined.
Dry ingredients for cornbread in a mixing bowl from overhead with buttermilk and eggs nearby
  • In a medium bowl add buttermilk, melted butter and eggs. Blend together with a whisk or fork until the egg yolks have cracked and the mixture is well mixed.
Wet ingredients for cornbread overhead with egg holder and empty pitcher nearby
  • Add the wet ingredients to the dry ingredients. Mix until blended, making sure their are no dry ingredient lumps to form the batter. A whisk can help, but a rubber spatula or spoon also works.
Cornbread batter being mixed in a bowl
  • Fold the frozen corn into the cornbread batter if adding to the cornbread. Pour batter into the prepared square baking pan.
Cornbread batter in a square pan from overhead
  • Bake in the hot oven for 23-25 minutes until fully cooked. If the top starts to brown too quickly you can slow it down by covering the top with aluminum foil, but a little crunch around the edges is good.
  • Use the toothpick test to make sure a toothpick piercing the center of the cornbread comes out clean with no batter clinging to the toothpick and the top is golden brown. Allow the cornbread to cool on a wire rack, then enjoy!
Cornbread baked in a square pan from overhead.

What If I Have No Buttermilk?

 I often don’t keep buttermilk on hand unless I need it for a specific recipe. Cornbread is a recipe we make on the regular though, and I can’t always run to the store every time I want this buttermilk cornbread recipe. Buttermilk makes a cornbread lighter and fluffier though, but a quick substitution can give you similar results.

Buttermilk Substitution

Instead, I use this easy buttermilk substitute. For every cup of milk, you need a tablespoon of lemon juice. Here’s how you make my buttermilk substitute for this recipe.

  • Add 1 1/2 tablespoons of lemon juice to a glass measuring cup.
  • Fill the measuring cup to the 1 1/2 line with milk and stir.
  • Let this mixture set for 10 minutes, then you can add to the recipe as directed in place of buttermilk.

Some people use vinegar instead of lemon juice. You can find more buttermilk substitution ideas here.

An angled view of cornbread sliced with a jar of honey in the background

How Do I Make This Cornbread In A Cast Iron Pan?

Yes, you can totally make this cornbread in a cast-iron skillet! Here’s what I do to cook cornbread in cast iron.

  • Preheat the oven to 400 degrees. Add a 9 inch cast iron pan to the oven to heat up while you make the batter.
  • Make the cornbread batter as directed in the recipe.
  • Remove the hot skillet carefuly and turn down the oven to 350 degrees. Add an extra pat of butter (a tablespoon or two) to the cast iron pan and spread it around to coat the bottom and the sides of the pan.
  • Pour the batter into the hot pan and place the cornbread in the oven. Bake for 20-25 minutes or until a toothpick comes out of the center of the cornbread with no batter clinging to the toothpick. Allow to cool for 15 minutes. Then serve and enjoy!

How Do I Store Cornbread?

Store cornbread in a covered air-tight container. Cornbread will last for about three days and still taste fresh.

Leftover cornbread that’s a day past its best can be saved by toasting it in the toaster oven or warming it in the microwave. It helps it taste fresher again to warm it up.

What Do You Serve Cornbread With?

Serve cornbread as the perfect side dish with soup (try my black bean salsa soup), chili , red beans or stew. Add it to any table with BBQ, my crockpot pork loin (which makes awesome pulled pork!) or crispy chicken. Try cornbread with classic meatloaf or my Mini BBQ Turkey Meatloaf!

If you are serving this cornbread at a holiday like Christmas or Easter try making cornbread with my Honey Orange Glazed Ham or my roasted pork loin. Add baked candied yams, dreamy mashed sweet potatoes, honey glazed carrots or green bean casserole with bacon to your holiday meal too!

Other Recipes You Will Love

Blueberry Muffin Quick Bread– This easy blueberry quick bread loaf is tender, delicious, and tastes just like a blueberry muffin. Perfect for breakfast!

Sweet Blueberry Biscuits– These sweet blueberry biscuits are another tradition I’ve only seen in the south, but are so good. Packed full of bursting blueberries then topped with a sweet glaze, these biscuits make a sweet treat for breakfast.

Close up side view of cornbread stacked on other pieces
Kristy Richardson
This buttermilk cornbread has a soft and tender crumb that is slightly sweet. This southern style cornbread is easy for everyday or holidays meals.
Print Recipe Save to Pinterest
  • 1 3/4 cup all-purpose flour
  • 3/4 cup cornmeal
  • ½ cup sugar
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 ½ cup buttermilk
  • ¼ cup butter – salted melted
  • 2 large eggs
  • 1 cup frozen corn optional
Follow @OnMyKidsPlate On Pinterest For More
  • Preheat the oven to 350°F. Spray a 9-inch pan with non-stick spray or line with parchment paper.
  • In a large mixing bowl mix together flour, cornmeal, sugar, baking soda, and baking powder until well combined.
  • In a medium mixing bowl add buttermilk, melted butter and eggs. Blend together with a whisk or fork until the egg yolks have cracked and the mixture is well mixed.
  • Add the wet ingredients to the dry ingredients. Mix until blended, making sure their are no dry ingredient lumps.
  • Fold the corn into the cornbread batter if adding to the cornbread. Pour the cornbread batter into the prepared pan.
  • Bake for 23-25 minutes until fully cooked. Use the toothpick test to make sure a toothpick piercing the center of the cornbread comes out clean with no batter clinging to the toothpick. Allow the cornbread to cool, then enjoy!
  • If using unsalted butter – add 1/2 teaspoon of salt to the flour mixture before adding it to the wet ingredients.
  • Buttermilk Substitute– I often don’t keep buttermilk on hand, so instead, I use this easy substitute. Add 1 1/2 tablespoons of lemon juice (about a tablespoon per cup of milk) to a glass measuring cup. Fill the measuring cup the 1 1/2 line with milk and stir. Let this mixture set for 10 minutes, then you can add to the recipe as directed in place of buttermilk.
  • More Tender Crumb– Soaking the cornmeal in the buttermilk (or buttermilk substitute) for 5-10 minutes will soften the cornmeal and will make your entire cornbread even more tender. This step isn’t necessary for a good cornbread but will make the final crumb extra delicious.
Calories: 160kcal | Carbohydrates: 26g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 145mg | Potassium: 108mg | Fiber: 1g | Sugar: 8g | Vitamin A: 156IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg
Tap to review this recipe and comment now
Follow @OnMyKidsPlate and tag your photos!
Buttermilk Ranch Dip - Kitchen Divas

29-11-2021 · This buttermilk ranch dip will have everyone coming back for more. This creamy ranch dip is loaded with chives, dill, and all of our favorite ranch ingredients along with a kick of heat with cayenne pepper. I love ranch dip. It’s so good on everything from veggies to chips. Rather than buying it all the time, I decided to make my own homemade ranch dip, and it’s been a hit with everyone ...

29-11-2021
Jump to Recipe Print Recipe

This buttermilk ranch dip will have everyone coming back for more. This creamy ranch dip is loaded with chives, dill, and all of our favorite ranch ingredients along with a kick of heat with cayenne pepper.

I love ranch dip. It’s so good on everything from veggies to chips. Rather than buying it all the time, I decided to make my own homemade ranch dip, and it’s been a hit with everyone!

Creamy Ranch Dip

This was inspired by my creamy blue cheese dip recipe on this site, and pairs well with this amazing smoked pretzels recipe.

Ingredients

It only takes a few basic ingredients to make this delicious dip. These are all kitchen staples, so chances are you won’t even have to go shopping.

  • Mayonnaise
  • Buttermilk
  • Fresh or dried minced chives
  • Fresh or dried minced cilantro
  • Fresh or dried minced dill
  • White vinegar
  • Minced garlic
  • Salt
  • Pepper or cayenne pepper

See the recipe card at the end of the post for quantities.

Instructions

Making this dip is just as simple as the ingredient list. The only work involved is mincing and mixing, and if you use dried herbs, you won’t have to touch a knife at all!

Step 1: Prep

Measure out all of your ingredients. If you’re using fresh herbs, mince them.

Step 2: Mix

In a medium-sized bowl, combine all ingredients until smooth using a fork or whisk.

Step 3: Chill

Chill in the refrigerator for at least an hour and serve.

Hint: I prefer to use a whisk for mixing the ingredients.

Chip sitting in bowl of creamy ranch dip

Don’t have the correct ingredients on hand or want to change something up? Here are some helpful tips for you to change this creamy ranch dip.

  • Extra Flavorful – I love to double the dill and add even more garlic to this recipe.
  • Pre-Packaged Herbs – To save time, buy dried versions of the herbs.

Variations

Want to personalize this buttermilk ranch dip recipe? Here are some of my tried and true tips for changing up this recipe.

  • Extra Spicy – Add some red pepper flakes for even more heat.
  • Sour Cream – Reduce the mayonnaise by half and add either sour cream or Greek yogurt for a slightly different flavor.
  • Remove the Cilantro – If you’re one of the people out there who thinks cilantro tastes like soap, just leave it out.

If you love recipes like this, you may also enjoy this quick blue cheese dip.

Hand holding a chip dipped in buttermilk ranch dip over a bowl of more creamy ranch dip

Equipment

It takes almost no equipment to make this dip. You’ll need less than a handful of items.

  • Knife
  • Cutting board
  • Measuring spoons and cups
  • Bowl
  • Whisk

Storage

This dip will last for about 5 days in an air-tight container in the refrigerator.

Overhead shot of buttermilk ranch dip in bowl next to another bowl of chips and a spatula

More Ranch Recipes

Do you like ranch flavor? Here are some recipes you may also like to try

FAQ

Do you have questions about creamy ranch dip? Here are some of the most commonly asked questions about buttermilk ranch dip

How long is ranch dip good?

This dip will last in the refrigerator in an air-tight container for up to 5 days.

Can you freeze ranch dip?

You can, but you shouldn’t. The texture and flavor will both change after it’s frozen and defrosted.

What can I serve with ranch dip?

Ranch dip is great with all kinds of vegetables, chips, and pita chips!

Ready to get cooking? Remember that you can print this recipe if you would like.

his creamy ranch dip is loaded with chives, dill, and all of our favorite ranch ingredients along with a kick of heat with cayenne pepper.
  • 1 cup mayo
  • ½ cup buttermilk
  • 1 heaping tablespoon fresh chives minced or 1 ½ teaspoons dried
  • 1 heaping tablespoon fresh cilantro minced or 1 ½ teaspoons dried
  • 1 tablespoon fresh dill minced or 1 teaspoon dried
  • 1 teaspoon white vinegar
  • 1 tablespoon garlic minced
  • ½ teaspoon salt
  • ½ teaspoon pepper or cayenne pepper
  • Get out and measure your ingredients.
  • In a medium-sized bowl add buttermilk and mayo.
  • Add remaining ingredients.
  • Using a whisk, blend ingredients until smooth
  • Cover and refrigerate for at least an hour before serving.
Flaky Homemade Buttermilk Biscuits - Spend With Pennies

31-10-2021 · There is nothing quite like warm, flaky, buttermilk biscuits from the oven! Spread each one with sweet homemade jam, honey, butter, or smother in sausage gravy.. Why We Love These. Pantry …

31-10-2021

There is nothing quite like warm, flaky, buttermilk biscuits from the oven!

Spread each one with sweet homemade jam, honey, butter, or smother in sausage gravy.

Easy Homemade Buttermilk Biscuits in a stack with butter melted on top

Why We Love These

  • Pantry ingredients: These biscuits have such simple ingredients, most are probably already in the pantry.  Buttermilk can be easily substituted!
  • Extra flaky: These come out with layer upon layer of flaky goodness.
  • Sweet or Savory: Anything goes.
  • Add-ins: The simplicity of these biscuits is that they go great with any add-ins. Toss in some cheddar cheese, feta, and chives, or vanilla. Even bacon will go great in these biscuits.

Ingredients for Buttermilk Biscuits

Ingredients & Variations

BUTTER: Make sure the butter is cold before adding to the mixture. Cut it into pieces and then blend until the flour mixture resembles small peas. Using a pastry cutter will help this process.

BUTTERMILK: The secret to biscuits is buttermilk. Since this milk is slightly fermented, it has a very slight sour taste but it is also very rich and creamy. Combined with baking soda, buttermilk makes baked goods extra light and tender.

VARIATIONS: There are so many variations to these biscuits. Add some cheddar cheese with chives, feta, dill, or bacon. Use whole-wheat flour for a healthier biscuit, or try making garlic butter to brush on the top once they are done baking!

PRO TIP: Can’t find buttermilk? It can easily be substituted by adding 1 tablespoon of vinegar or lemon to 1 cup of regular milk.

Tips for Fluffy Flaky Biscuits

Biscuits are easy to make but like pie crust, scones, and other quick dough recipes, the key to success is the way the dough is handled.  Here are a few tips to make sure these are the fluffiest biscuits:

  • Ensure butter is COLD.  I stick my butter in the freezer for a few minutes before getting started.
  • Mix the butter until you have little pieces the size of peas.
  • Do not overmix the dough. The heat from your hands will melt the butter.
  • When cutting the biscuits, don’t twist the cutter.  Just do one simple cut straight down.  If twisted, this seals the edges and the biscuits won’t rise as well.
  • Use a sharp cutter or a biscuit (or even cookie) cutter.  While a round glass will produce the same size, the blunt edge will cause the same issue as above.
  • Don’t overmix, the dough needs to just hold together and the butter needs to stay cold.  Handling the dough too much will result in a tough biscuit.

process of adding ingredients together to make Easy Homemade Buttermilk Biscuits

How to Make Buttermilk Biscuits

Here are the steps to the best buttermilk biscuits:

  1. Combine dry ingredients per recipe below.
  2. Cut in butter until crumbly. Add in buttermilk until moistened.
  3. Flour surface. Knead gently.
  4. Pat dough & fold over a few times. Cut with biscuit cutter.
  5. Bake until golden brown.

Serve these with anything from hamburger gravy, brown gravy to honey butter.

Easy Homemade Buttermilk Biscuits with butter on top

Freeze Before or After Baking

To make these ahead of time, prepare the dough as directed, cut out biscuits, and freeze on a tray.  Once frozen, store in a freezer bag.  To prepare, bake from frozen at 425° for 20 minutes or until golden brown.

Any leftover biscuits can be kept wrapped on the counter for 1 day. They will keep it in an air-tight container in the freezer for 1 week.

Favorite Biscuit Recipes

Did you enjoy this Buttermilk Biscuits Recipe? Be sure to leave a comment and a rating below!

Nothing tastes quite like layer upon layer of flaky buttery biscuits served warm out of the oven.

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  • Combine flour, baking powder, baking soda, sugar, & salt in a large bowl.
  • Cut in butter using a pastry cutter until the mixture resembles large crumbs (about the size of a pea). Add in buttermilk and stir until moistened. (You may need about 2 tablespoons more or less of the buttermilk).
  • Lightly flour the surface and turn dough onto the surface. Knead gently just until the dough holds together.
  • Pat the dough and fold it over a few times (this creates the layers in the biscuits). Pat to 1″ thick and cut using a biscuit cutter.
  • Place on an ungreased baking sheet and bake 10-12 minutes or until golden.
Ensure butter is COLD. I place butter in the freezer for a few minutes before getting started. Mix the butter until you have little pieces the size of peas. Do not overmix the dough. The heat from your hands will melt the butter. When cutting the biscuits, don’t twist the cutter.  Just do one simple cut straight down.  If twisted, this seals the edges and the biscuits won’t rise as well. Use a sharp cutter or a biscuit (or even cookie) cutter.  While a round glass will produce the same size, the blunt edge will cause the same issue as above. Don’t overmix, the dough needs to just hold together and the butter needs to stay cold.  Handling the dough too much will result in a tough biscuit.

Calories: 164, Carbohydrates: 21g, Protein: 3g, Fat: 7g, Saturated Fat: 4g, Cholesterol: 18mg, Sodium: 224mg, Potassium: 220mg, Sugar: 2g, Vitamin A: 230IU, Calcium: 102mg, Iron: 1.3mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Easy Homemade Buttermilk Biscuits with melted butter and a title
Easy Homemade Buttermilk Biscuits with writing
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Easy Homemade Buttermilk Biscuits on a baking sheet and in a stack with a title

Recipe slightly adapted from Food.com

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18-10-2021 · Butterball turkey calculator for electric roaster oven, gas oven or smoker: Top 3 Picks October 18, 2021 [email protected] Electric Reviews, Outdoor, Smart Home 0. You’re in the market for a turkey, but you don’t know which one to pick. We have all the information you need to make an informed decision about your bird. Our calculator will help you figure out how much turkey is enough for ...

18-10-2021

You’re in the market for a turkey, but you don’t know which one to pick. We have all the information you need to make an informed decision about your bird. Our calculator will help you figure out how much turkey is enough for your family and friends so that no one goes hungry this Thanksgiving!

This calculator is for estimating the amount of turkey you can fit in an electric roaster oven, gas oven, or smoker. If you are using charcoal or wood you will need to estimate your starting fuel load. Your actual cook time may be up to 2 hours less because this calculation does not include any fuel that burns off during the cooking time.

Butterball has been making turkeys since 1940, so we know what it takes to get a perfect bird every time. With our easy-to-use calculator, all of your holiday worries are gone! Just enter some basic info about yourself and then let us do the rest—we’ll tell you exactly how many pounds of turkey meat you need based on who is coming over and how long they plan on staying.

It really couldn’t be easier than that! And if there’s anything left over after dinner (which never happens), just pop it into the fridge or freezer until next week when everyone wants seconds…or thirds…or fourths…you get where I’m going with this? The possibilities are endless with Butterball turkeys!

SMARTRO ST59 Digital Meat Thermometer for Cooking Oven BBQ Grill Kitchen Food with 2 Probes and Timer

This SMARTRO ST-59 digital meat thermometer is our latest generation. It features a sensitive touchscreen design that makes the digital meat thermometer easier to operate. With backlit LCD which makes it convenient to use at night and helps you get a quick reading at a glance from any angle.

The SMART ST59 Digital Meat Thermometer is a smart, convenient tool that helps you cook your meats perfectly. This digital meat thermometer from SMARTRO features pre-programmed temperatures for 8 types of meat and the ability to switch between Fahrenheit and Celsius readings.

The built-in timer allows you to set a cooking time up to 99 minutes so you can go do other things while the food cooks. A beep will sound when it’s done so you don’t have to worry about overcooking your food.

This digital meat thermometer has a temperature range of 4°-482°F and 20°- 250°C with an accuracy of ±1%. This means it will work for virtually any kind of meat you want to cook: chicken, pork, beef, turkey, or anything else.

Pilita Instant Read Meat Thermometer for Cooking, Fast & Precise Grill Food Thermometer with Backlight

The Pilita meat thermometer is a great kitchen tool that can be used to measure the temperature of food while it is being cooked. It has an easy-to-read LCD display and will give you the temperature in just seconds. The backlight makes it easier to read in dimly lit areas, or at night when you’re cooking after work.

This is a must-have kitchen gadget for every meat lover. It’s not just an instant-read thermometer, but also a timer and a clock. With its stainless steel probe head, the instant-read thermometer has high-temperature tolerance (-58°F to 572°F ).

The LCD screen features a backlight and large numbers which make it easy to read in dark or dim light conditions. Whether you like cooking steak or chicken wings, this digital thermometer will help you achieve perfect results every time!

Pilita is an instant-read food thermometer that is waterproof with durability. The large screen at your reach makes it easy to use while cooking, indoors or outdoors. Pilita will help you cook your meats perfectly every time!

SMARTRO ST54 Dual Probe Digital Meat Thermometer

SMARTRO ST54 Dual Probe Digital Meat Thermometer is designed for grilling, baking, and smoking. It has 2 probes in one grill thermometer for monitoring different kinds of meat simultaneously. The temperature can be set to Celsius or Fahrenheit, and it also comes with a timer so you can monitor the temperature without having to check it all the time.

It is designed with the most accurate and sensitive thermometer sensor in the industry. The meat probe will give you an instant read-out of your food’s internal temperature, while the oven probe monitors cooking progress with a programmable alarm.

ST54 features an easy-to-read backlit LCD that shows both temperatures at once for double convenience. This digital meat thermometer is commercial grade waterproof and can be used in any type of oven, grill, or smoker. It has a timer that counts up or down and two probes that are both wireless, reusable, and replaceable.

Final Verdict

Now that you’ve read about the best meat thermometers currently available on the market, it is time to make a choice. The first thing you should go with is your personal preferences. Are you the type of person who likes everything to be straightforward? Or, do you like things to be a bit more complicated? If you are looking for an instant-read thermometer that is also waterproof, then, by all means, go with the SMARTRO ST54 Dual Probe Digital Meat Thermometer.

Evansville chefs share their personal turkey recipes for ...

18-11-2021 · 3. To assure the turkey cooks in proper form truss the turkey’s legs together and wings down. 4. I am a complete fan of basting large meats while baking. We will be using a …

18-11-2021

Have you ever wondered how professional cooks fix their Thanksgiving turkey at home? We found three Evansville-area chefs who were happy to share their personal recipes. 

Stanley Trice, Victoria National Golf Club

Chef Stanley Trice is a 2017 Ivy Tech culinary graduate with degrees in both culinary arts and hospitality management.  He worked at the Evansville Country Club under Chef Kyle Kellog and at Piston’s Sports Bar and Grill under Chef Dontae Hines before becoming head chef at Gatrick’s Bar-b-q and Fine Dishes. These days, he’s developing new skills at Victoria National Golf Club in Newburgh under chefs such as Meghan Gill, a Hell’s Kitchen winner, and doing private catering.

Stay Hungry:2nd Language opens ramen shop, new BBQ restaurant in Henderson and more food news

Chef Stanley Trice at Victoria National Golf Club on Wednesday, Nov. 3, 2021.

“First things first, understand Thanksgiving is about love and togetherness,” Trice said. “It’s essential while cooking the most important dish to express love and patience throughout the entire cooking process. Take care of the turkey. One of the main ingredients for all delicious dishes is love. Another important step is to make sure all items are cut and everything is prepared before you start cooking.”

More:These 21 Evansville-area restaurants will do the cooking for you on Thanksgiving

Thanksgiving Turkey Roast by Chef Stanley Trice

Ingredients

1 whole butter ball turkey

½ onion quartered

4 garlic cloves smashed

3 sprigs of thyme

1 sage leaf

3 sprigs rosemary

1 lemon halved

1 celery stalk chopped

1 carrot chopped

Herb Butter

1 tablespoon chopped rosemary

1 tablespoon chopped thyme

1 tablespoon chopped parsley

2 garlic cloves minced

2 cups butter softened

Salt and pepper to taste

Directions

1. Start off by removing the giblets and neck, which will be found in the cavity of the turkey, then rinse with cold water and pat dry. Then loosen the skin of the turkey by carefully separating the skin from the meat. I would oftentime find myself using many different seasonings until I realized how to properly use kosher salt and fresh cracked pepper. Season the turkey generously with salt and pepper.

2. Next, we will be inserting two sticks of butter and our aromatics inside the turkey’s cavity: quartered yellow onion, garlic cloves, thyme sprigs, whole sage leaves, sprigs of rosemary, lemon halves, chopped celery and chopped carrot.

3. To assure the turkey cooks in proper form truss the turkey’s legs together and wings down.

4. I am a complete fan of basting large meats while baking. We will be using a compound butter as well as the succulent drippings from the pan. In order to make the basting compound butter simply take chopped rosemary, thyme, parsley, sage, garlic, and slowly heat the butter in a pan on the stove. When butter is melted add butter and aromatics to a small mixing bowl and mix well.

5. Place trussed turkey inside a large roasting pan with a grate at the bottom. The grate is important to assure even cooking and heat flow underneath turkey while cooking. With a basting brush generously coat the turkey with herb butter.

6.  Preheat the oven to 425 degrees.

7. Once the oven is heated place your turkey inside the oven for 45 minutes. After turkey is blasted for 45 minutes reduce your temperature to 350 and continue to roast until internal temperature is 180 degrees. To assure moisture, make sure to baste your turkey every 30 minutes, alternating between herb butter and drippings from the roasting pan. Once you have reached 180 degrees internal temp within the thigh and turkey is dripping clear juices, you are ready to allow your turkey to rest, cut and serve.

More:Loaded Fry Shack: New Evansville food truck really piles it on

Narda Jones, North Main Annex Gourmet Deli and Catering

Chef Narda Jones has a broad background in chemical engineering, contracting and business, but she found her true passion in the culinary world. She graduated from Sullivan University’s culinary program in Louisville a decade ago. She worked with chef Doug Rennie at Just Rennie’s for eight years, many of them as his sous chef, before carefully renovating the North Main Annex building and opening her own business in fall of 2019.

Chef Narda Jones inside the North Main Annex Gourmet Deli and Catering on Friday, Nov. 5, 2021.

“My recipe comes with a story,” Jones said. “My mother was a necessity cook for a family of eight. She did follow recipes and had a few dishes that she just prepared by memory. One Thanksgiving when I was a young girl, she decided to try a Reynolds Turkey Bag to cook the holiday bird. It was a miracle. The meat was moist, whether white or dark meat. She followed the directions which came in the box and it was a huge success. Of course, it was for a non-stuffed bird. Dressing always had to be separate.  This became a tradition. Many years later, I continued the tradition, hosting family Thanksgivings. However, with my desire to change things up, I altered and experimented. Your turkey will be moist, flavorful, with a hint of citrus.”

Thanksgiving Turkey by Chef Narda Jones

For one turkey

Ingredients

1 Reynolds oven bag, turkey size

4 stalks of celery to place under turkey

2 cups large-diced onion

2 cups large-diced celery

2 cups large-diced carrots

2 oranges, peeled and segmented

Salt and pepper to taste

Ground sage to season surface of turkey, to taste

Ground thyme to season surface of turkey, to taste

2 tablespoons canola oil, more or less as needed

Directions

1. Preheat oven according to bag instructions.

2. Generously season the inside and outside of the turkey with salt, pepper, thyme and sage. 

3. Stuff the turkey (both ends) with diced onion, diced celery, diced carrots and oranges.

4. Place in the Reynolds bag on top of the celery stalks. Rub a little canola oil over the surface of the turkey skin, making sure to get the legs and wings.

5. Bake according to the bag instructions.

James Shemwell, Bud’s Rockin’ Country Bar & Grill

Chef James Shemwell has extensive culinary experience in larger-scale operations, including as an executive chef for Talk of the Town Restaurant group in Orlando, Florida, where he directed a series of Charley's Steakhouses. He also was the executive chef for a hotel in Tampa owned by George Steinbrenner. Shemwell and wife Mikala moved to Evansville from Florida a little over five years ago, when he was hired as a sous chef at Tropicana casino. Soon, he was back in an executive chef role at Bud’s Rockin’ Country Bar & Grill on Franklin Street and at Marina Pointe during the summer season.

Chef James Shemwell inside the kitchen at Bud's Rockin' Country Bar & Grill on Thursday, Nov. 4, 2021.

Shemwell uses sous vide technology to cook a big bird to succulent tenderness. The technique requires meat to be encased in an airtight bag with seasonings and submerged in water, which is brought to the exact temperature desired in the finished meat. Long, gentle cooking and flavor absorbtion ensues. The dish is then finished with a quick exposure to high heat to brown the surface.

Sous Vide Roasted Turkey by Chef James Shemwell

For one 15- to 20-pound turkey

Equipment

Immersion cooker (I use the Anova Nano)

Brining bag (25 lb. capacity)

5-gallon stock pot or bucket

Large roasting pan

1 small sauce pot

Ingredients for brine

Whole turkey, 15-20 lbs., neck and giblets removed

3 quarts chicken stock

3/4 cup kosher salt

1 tbsp dried rosemary

1 tbsp dried thyme

1 tbsp dried sage

1 cup brown sugar

3 bay leaves

1 1/2 tbsp black peppercorns

Ingredients for turkey and gravy

1 cup plus 1 additional cup unsalted butter, softened

6 oz. diced carrots

6 oz. diced yellow onions

6 oz. diced celery

6 sprigs fresh thyme

3 bay leaves

3/4 cup corn starch

3/4 cup cool water

Kosher salt and coarse black pepper to taste

Directions

For brining the turkey:

1. Combine all brining ingredients in a bowl. Place turkey into the brining bag. Add the brine to the bag, making sure to fill the cavity.

2. Place the bag into the stock pot, slowly sealing and removing as much air as possible. Cover the bag entirely with water. Attach the immersion cooker to the side of the pot and cover the pot with plastic film to reduce evaporation. Set the immersion cooker to 150 for 20 hours.

To bake the turkey:

1. Set the oven to 375 degrees. Remove the turkey from the brine and transfer to a large roasting pan. Pat turkey dry and discard brine. Season turkey with salt and pepper. Rub turkey with butter. Add vegetables and herbs to the bottom of the roasting pan.

2. Roast turkey for 30 minutes or until lightly browned and reaching an internal temperature of 165 degrees. Allow turkey to rest for 10 minutes before slicing.

To make the gravy:

1. Strain roasting liquid, herbs and vegetables into a small sauce pot and place over medium high heat. When liquid comes to a boil, slowly whisk in corn starch and water mixture. Once gravy has thickened, reduce heat and allow to cool slightly before serving.

Contact Aimee Blume at [email protected]

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