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Greek yogurt, powdered sugar, and crunchy pretzels come together in this easy yogurt-covered pretzels recipe — a sweet, salty treat ready with just three ingredients.

I’ll be honest — these yogurt-covered pretzels started as my little rebellion against the snack aisle. You know the moment: you’re standing there, eyeing that overpriced bag of store-bought pretzels, debating if today’s the day you splurge. After one too many impulse buys (and honestly, a few pretzels that tasted a little stale), I decided to give homemade a try. And what do you know? Not only were they ridiculously easy to make, but they tasted fresher, creamier, and more “just right” than anything I’d grabbed off a shelf. Plus, the process itself is fun — a bit messy, sure, but isn’t that half the joy of kitchen experiments?

Why You’ll Love This Yogurt Covered Pretzels Recipe

There’s something magical about these little bites that makes them disappear from the plate faster than you can say snack time.

  • Super simple, no fancy tools needed — If you can stir and dip, you’re good.

  • Budget-friendly snack fix — Forget paying a premium at the store; these cost a fraction to make at home.

  • Endlessly customizable — Chocolate drizzle, sprinkles, crushed nuts… go wild.

  • Kid-approved (and kid-helper friendly) — Perfect for little hands to help dip and decorate.

  • Freezer-friendly goodness — Keep a stash on hand for sudden snack cravings.

Ingredient Notes:

These pretzels are proof that a few humble ingredients can team up for something special. Here’s what makes them work:

  • Greek yogurt: The thicker, the better. It helps form a coating that clings to the pretzels and sets up nicely.

  • Powdered sugar: Sweetens the yogurt and thickens it into that perfect glaze.

  • Miniature pretzels: Any small shape will do, but I’m partial to the classic twists — they hold the glaze well and look extra cute.

  • Optional add-ons: Melted chocolate chips for drizzling or colorful sprinkles for a festive touch.

How to Make Yogurt-Covered Pretzels — Step-by-Step

You don’t need to be a kitchen pro for this one. Let’s break it down so it’s as easy as possible.

Step 1: Make the glaze. In a large bowl, stir together the Greek yogurt and powdered sugar. You’re looking for a smooth, thick consistency that will coat the pretzels without running off. If it’s too thin, no stress — just add more powdered sugar a spoonful at a time.

Step 2: Prep your tray. Line a baking sheet with wax paper so nothing sticks. Pro tip: clear space in your freezer now so you’re not juggling a full tray later!

Step 3: Dip away. Drop each pretzel into the glaze, turn to coat, and let any extra drip off. Lay them out in a single layer on your prepared tray.

Step 4: Decorate. Melt the chocolate chips, pop the melted chocolate into a zip-top bag, snip off the corner, and drizzle over half the pretzels. Sprinkle the others with your favorite colorful toppings before the glaze sets.

Step 5: Freeze. Pop the tray into the freezer for at least two hours, or until the glaze is firm. Keep them frozen until ready to serve — they’re best cold!

Storage Options for Yogurt-Covered Pretzels

These little snacks are happiest in the freezer. Store them in an airtight container, layered with wax paper if needed, so they don’t stick together. They’ll keep for about two weeks (but let’s be honest, they won’t last that long). Avoid storing at room temperature or in the fridge too long — the glaze will soften or weep.

Variations and Substitutions for Yogurt Covered Pretzels

One of the best things about this recipe is how easy it is to tweak it to your liking:

  • Dairy-free option: Use a plant-based Greek-style yogurt and double-check that your powdered sugar is free of any dairy-derived additives.

  • Change up the glaze flavor: Add a drop of vanilla or almond extract for extra depth.

  • Add crunch: Sprinkle on finely chopped nuts, seeds, or crushed cookies for a fun texture.

  • Color it up: Mix food coloring into the glaze for themed treats (think pink for Valentine’s Day, green for St. Patrick’s).

What to Serve With This Yogurt-Covered Pretzels Recipe

These pretzels are stars on their own, but they’re also fantastic as part of a bigger spread. Add them to a snack board with dried fruit, nuts, and dark chocolate. Pack them in lunchboxes or picnic baskets. Or serve them with coffee, tea, or hot chocolate for a cozy, no-fuss treat.

FAQ

Q: Can I use regular yogurt instead of Greek yogurt?
A: Regular yogurt tends to be too thin, so the glaze may not stick well. If it’s all you have, try straining it through cheesecloth first to thicken it.

Q: How long can I store these pretzels?
A: They’ll keep for up to two weeks in the freezer — if they last that long without getting devoured!

Q: Why is my glaze sliding off the pretzels?
A: The glaze might be too thin. Add more powdered sugar, a little at a time, until it’s thick enough to cling to the pretzels.

Yogurt Covered Pretzels Recipe

Prep Time 15 minutes
Freeze Time 2 hours
Total Time 2 hours 15 minutes
Sweet, salty, and irresistibly crunchy, these yogurt-covered pretzels are easy to make at home with just three ingredients and a little freezer time.
10 Serving

Ingredients

  • 2 cups Greek yogurt plain, unsweetened
  • 5 cups powdered sugar
  • Miniature pretzels

Optional Decorations:

  • 1/2 cup chopped chocolate chips
  • Sprinkles

Equipment

  • Mixing bowl
  • Baking sheet
  • Wax paper
  • Ziplock bag (for drizzle)

Instructions
 

  1. In a large bowl, stir together yogurt and powdered sugar until smooth.
  2. Line a baking sheet with wax paper.
  3. Dip each pretzel in the glaze, let excess drip off, and place on the sheet.
  4. Drizzle half with melted chocolate and decorate the other half with sprinkles.
  5. Freeze for at least 2 hours or until firm.

Notes

For a thicker glaze, add more powdered sugar as needed.
Store in an airtight container in the freezer; best served chilled.

Nutrition

Calories: 303kcal | Carbohydrates: 67g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.004g | Monounsaturated Fat: 0.02g | Trans Fat: 0.002g | Cholesterol: 2mg | Sodium: 16mg | Potassium: 83mg | Sugar: 65g | Vitamin A: 2IU | Calcium: 51mg | Iron: 0.1mg

Ground beef, ketchup, onion, mustard, vinegar, Worcestershire sauce, and spices come together for a rich, tangy Coney sauce that’s perfect on hot dogs or fries.

Coney sauce always takes me back to those summer cookouts where everyone’s crowded around a grill, and the smell of sizzling hot dogs fills the air. I used to think you had to hit up a diner or a ballpark to get that perfect, saucy, messy, utterly delicious hot dog topper. But then one day, I thought — why not try making it at home? And let me tell you, once you see how simple (and fast!) it is to whip up a batch of this stuff, you’ll wonder why you ever bothered paying for the canned or mystery-meat versions. Plus, it makes your kitchen smell amazing, and it’s one of those recipes that’s just as good spooned over fries or a baked potato as it is piled onto a hot dog. Honestly, I usually end up making extra just so I can “taste test” (okay, snack) before serving.

Why You’ll Love This Coney Sauce Recipe

This isn’t just any old hot dog topping — this sauce brings the fun, the flavor, and the nostalgia.

  • Quick and easy to make — No fancy equipment or hours of simmering. You’ll have it ready in about 20 minutes.

  • Rich, tangy, and a little sweet — The perfect balance that takes an ordinary hot dog to “wow” level.

  • Versatile — Top hot dogs, fries, nachos, baked potatoes… or just grab a spoon (no shame).

  • Freezer-friendly — Make a big batch, portion it out, and you’re ready for any backyard BBQ emergency.

  • Budget-friendly — A big pot of this costs way less than takeout, and tastes fresher, too.

Ingredient Notes:

This sauce is all about simple pantry staples working together to make magic.

  • Ground beef: The star of the show. Lean works well, but any ground beef will do — just drain off excess fat if needed.

  • Ketchup: Adds sweetness and tang, plus that familiar chili-dog flavor we all know and love.

  • Onion: Brings savory depth and texture. Finely chopped so it blends right in.

  • Yellow mustard: A must for that classic Coney tang.

  • White vinegar: Balances the sweetness and brightens everything up.

  • Worcestershire sauce: Adds a subtle, savory kick.

  • Spices (celery seed, black pepper, salt): Just enough to round out the flavor without overpowering the sauce.

  • Sugar: Gives that signature sweet edge — don’t skip it!

How to Make Coney Sauce — Step-by-Step

Let’s break it down so you can have a batch ready in no time.

Step 1: Start by cooking your ground beef. Place it in a skillet over medium heat, breaking it up as it cooks. You want it browned all over, no pink spots left. If you like it extra fine (like the stuff from your favorite diner), you can pulse the raw beef in a food processor before cooking. Once browned, drain off any grease.

Step 2: In a saucepan, combine your ketchup, onion, mustard, vinegar, Worcestershire sauce, sugar, and all those lovely spices. Stir it up well and bring it to a simmer over medium heat. No need for extra water — the ketchup and vinegar give you all the liquid you need.

Step 3: Add the drained beef to your simmering sauce. Turn the heat to low and let it cook gently for about 30–40 minutes, stirring now and then to make sure it doesn’t stick. This is where the flavors really come together, and that rich, saucy texture forms. Once it’s thick and fragrant, you’re good to go.

Storage Options

This Coney sauce keeps really well, which means you can make it ahead or stash leftovers. Let it cool, then store it in an airtight container in the fridge for up to 3 days. Want to plan ahead? Freeze portions in freezer-safe bags or containers — they’ll keep for up to 3 months. Just thaw and reheat gently on the stove when the craving strikes.

Variations and Substitutions

Once you’ve mastered the basic Coney sauce, you can have some fun with it:

  • Switch up the meat: Try ground turkey, chicken, or even plant-based crumbles for a different spin.

  • Make it spicy: Add a pinch of cayenne, a splash of hot sauce, or diced jalapeños for a kick.

  • Smoky twist: A little liquid smoke or smoked paprika gives the sauce a deeper, BBQ-style vibe.

  • Sweet swap: Use brown sugar instead of white sugar for a richer sweetness.

  • Herb it up: A sprinkle of oregano or thyme can add another layer of flavor.

What to Serve With This Coney Sauce

Coney sauce’s best friend is a hot dog, of course — soft bun, juicy dog, and a big spoonful of sauce on top. But don’t stop there! It’s also fantastic over crispy fries, tater tots, baked potatoes, nachos, or even stirred into mac and cheese. Basically, if it’s a carb, this sauce will make it better.

FAQ

Q: Can I make this sauce ahead of time?
A: Absolutely! In fact, the flavors get even better after a day in the fridge. Just reheat gently when you’re ready to serve.

Q: Is Coney sauce the same as chili?
A: Not quite. Coney sauce is smoother, thinner, and doesn’t have beans. It’s more of a tangy, sweet, chili-style topping designed for hot dogs.

Q: How can I thicken my Coney sauce?
A: If your sauce is too thin, let it simmer uncovered a bit longer, or stir in a small cornstarch slurry (just cornstarch and water mixed together) for a quick fix.

Coney Sauce Recipe

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
A rich and tangy Coney sauce made from ground beef, ketchup, mustard, vinegar, and spices. Perfect as a topping for hot dogs, fries, baked potatoes, or nachos. This sauce is quick to prepare, freezer-friendly, and full of classic chili-dog flavor.
8 Serving

Ingredients

  • 2 pounds ground beef
  • 1/2 cup chopped onion
  • 1 1/2 cups ketchup
  • 1/4 cup white sugar
  • 1/4 cup white vinegar
  • 1/4 cup prepared yellow mustard
  • 3/4 teaspoon Worcestershire sauce
  • 3/4 teaspoon salt
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon ground black pepper

Equipment

  • Large skillet
  • Medium saucepan
  • Wooden spoon or spatula
  • Measuring cups
  • Measuring spoons

Instructions
 

  1. Step 1: Place the ground beef in a skillet over medium heat. Cook, stirring occasionally, until the beef is evenly browned with no remaining pink. For a finer texture, you may process the raw beef briefly in a food processor before cooking. Once cooked, drain the beef to remove excess fat.
  2. Step 2: In a medium saucepan, combine the ketchup, chopped onion, white sugar, white vinegar, yellow mustard, Worcestershire sauce, salt, celery seed, and black pepper. Stir to blend the ingredients thoroughly. Bring the mixture to a simmer over medium heat. There is no need to add water, as the ketchup and vinegar provide sufficient liquid.
  3. Step 3: Add the cooked and drained ground beef to the sauce. Reduce the heat to low and simmer for 30 to 40 minutes, stirring occasionally to prevent sticking or burning. The sauce should thicken slightly and become rich in flavor.
  4. Step 4: Remove from heat and serve warm over hot dogs, fries, or your preferred dish.

Notes

This Coney sauce can be stored in the refrigerator for up to 3 days in an airtight container. For longer storage, freeze in portions for up to 3 months. Reheat gently on the stovetop before serving. Adjust seasoning to taste as needed during reheating.

Nutrition

Calories: 369kcal | Carbohydrates: 20g | Protein: 20g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 796mg | Potassium: 467mg | Fiber: 1g | Sugar: 16g | Vitamin A: 238IU | Vitamin C: 3mg | Calcium: 38mg | Iron: 3mg

Soy sauce, rice vinegar, hoisin, sugar, garlic, ginger, and chili come together for a bold, tangy, and spicy General Tso sauce.

When I first tried making General Tso sauce at home, it was because I’d fallen into that trap we all know too well — you order takeout, you devour it, and then you find yourself craving it again the next day (but your wallet says no). So I figured, how hard could it be? Spoiler: it’s not hard at all. This sauce has become my go-to for jazzing up quick stir-fries, tossing with crispy tofu, or, let’s be honest, just drizzling over rice when I need something fast but satisfying. What I love most is that it feels fancy, like something you’d get from your favorite Chinese restaurant, but it comes together in no time and uses ingredients I usually have lurking in the pantry. And yes, I always make extra — because that fridge stash comes in handy for last-minute dinners or “just because” snack attacks.

Why You’ll Love This Iron Chef General Tso Sauce

There’s a reason this sauce is so beloved, and once you try it homemade, you’ll get it.

  • Packed with bold flavor — Sweet, tangy, salty, spicy… it hits all the right notes.

  • Quick and easy — You’ll have it ready in about 10 minutes, no special tools or techniques required.

  • Versatile magic sauce — Works on chicken, tofu, veggies, noodles, or even as a dipping sauce.

  • Better than takeout — Fresher, customizable, and you control the spice level.

  • Great for meal prep — Make a batch, and you’ve got instant flavor ready to go all week.

Ingredient Notes

This sauce is one of those beautiful examples of simple ingredients teaming up for big results.

  • Soy sauce: The salty backbone of the sauce — use a mix of light and dark soy sauce if you want a deeper color and richer flavor.

  • Rice vinegar: Adds that bright, tangy edge that balances out the sweetness.

  • Hoisin sauce: Brings a bit of sweet-salty complexity and a thicker texture.

  • Sugar (white and brown): A combination for layered sweetness with a subtle molasses note from the brown sugar.

  • Garlic & ginger: Fresh is best — they add depth and that classic kick.

  • Red pepper flakes: The source of the heat; adjust to suit your taste.

  • Cornstarch: The secret to that glossy, clingy finish we all love.

How to Make Iron Chef General Tso Sauce — Step-by-Step

This sauce comes together so fast, you’ll wonder why you ever bought it bottled.

Step 1: If using dry red peppers, cut them into pieces, remove the seeds (they can make things bitter and too spicy), and blanch them quickly in boiling water for about 30 seconds. This helps them keep their color and cuts any harsh bitterness. Drain and set aside.

Step 2: In a small bowl, combine the white sugar, brown sugar, rice vinegar, light soy sauce, dark soy sauce (if using), hoisin sauce, tomato sauce, and red pepper flakes. Stir until everything is nicely mixed. This is your flavor base.

Step 3: Finely chop your garlic and ginger — you want these to blend into the sauce without big chunks.

Step 4: Heat a skillet over medium heat. Add oil, then toss in the prepped dry red pepper and cook for about 15 seconds. Add the garlic and ginger, cooking for another 25 seconds until fragrant (but not burnt!).

Step 5: Pour in the sauce mixture and let it simmer for about 30 seconds. Mix cornstarch with a bit of water to form a slurry, then stir it into the pan. Cook until the sauce thickens and turns glossy — usually another minute or so. Finish with a drizzle of sesame oil and give it a final stir. Your sauce is ready to go!

Storage Options

This sauce keeps really well, making it perfect for meal prep or leftovers. Let it cool, then transfer it to an airtight container. Store in the refrigerator for up to 3 weeks — the flavors only get better as they meld. Want to keep it longer? Freeze it for up to 3 months. Just thaw and reheat gently on the stove when you’re ready to use.

Variations and Substitutions

One of the great things about this sauce is how adaptable it is.

  • Make it vegan: This recipe already fits vegan diets — just check your hoisin and soy sauce labels to be sure.

  • Change the heat: Add more (or less) red pepper flakes, or toss in fresh chilies for extra fire.

  • Use fresh orange zest: For a citrusy twist that brightens the sauce beautifully.

  • Swap the sweetener: Use honey, agave, or maple syrup instead of sugar for a different kind of sweetness.

  • Go nutty: A touch of peanut butter stirred in gives a creamy, rich dimension.

What to Serve With This Iron Chef General Tso Sauce

This sauce is so versatile. It’s the star on crispy chicken or tofu, but also shines tossed with stir-fried veggies, drizzled over steamed rice, or even as a dipping sauce for spring rolls. Want to get creative? Try it with noodles, as a glaze for grilled meats, or mixed into a rice bowl with whatever leftovers you’ve got on hand.

FAQ

Q: Can I make this sauce ahead of time?
A: Absolutely! It keeps well in the fridge for up to 3 weeks and in the freezer for 3 months.

Q: How do I adjust the spice level?
A: Just tweak the amount of red pepper flakes or add fresh chilies if you want more heat.

Q: Can I thicken it more?
A: Yes! Just stir in a bit more cornstarch slurry and simmer until it reaches your preferred consistency.

Iron Chef General Tso Sauce

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
A bold, tangy, and slightly spicy sauce made from soy sauce, hoisin, rice vinegar, sugar, garlic, ginger, and red pepper flakes. This General Tso sauce is ideal for chicken, tofu, stir-fries, or as a dipping sauce. It comes together quickly and adds vibrant flavor to any dish.
6 Serving

Ingredients

  • 2 tablespoons white sugar
  • 1 tablespoon brown sugar
  • 1 tablespoon rice vinegar
  • 2 tablespoons light soy sauce
  • 1 tablespoon dark soy sauce optional
  • 1 cup tomato sauce
  • 2 tablespoons hoisin sauce
  • 1/2 teaspoon red pepper flakes
  • 2 garlic cloves finely chopped
  • 1 small piece fresh ginger finely chopped
  • 2 tablespoons corn oil
  • 1 teaspoon cornstarch
  • 2 tablespoons water for slurry
  • 1 tablespoon sesame oil
  • 1 dried red pepper seeds removed and cut into pieces

Equipment

  • Medium mixing bowl
  • Small bowl (for cornstarch slurry)
  • Sharp knife
  • Cutting board
  • Medium skillet or saucepan
  • Measuring spoons
  • Measuring cups
  • Wooden spoon or spatula

Instructions
 

  1. Step 1: If using dried red pepper, cut it into pieces and remove the seeds. Bring a small pot of water to a boil, add the red pepper, and blanch for 30 seconds. Drain and set aside.
  2. Step 2: In a medium bowl, combine the white sugar, brown sugar, rice vinegar, light soy sauce, dark soy sauce (if using), tomato sauce, hoisin sauce, and red pepper flakes. Stir well to create the sauce mixture.
  3. Step 3: Prepare the garlic and ginger by finely chopping both.
  4. Step 4: Heat a skillet or saucepan over medium heat. Add the corn oil, then the blanched red pepper. Cook for about 15 seconds. Add the garlic and ginger and sauté for an additional 25 seconds, stirring constantly to prevent burning.
  5. Step 5: Pour in the prepared sauce mixture. Bring to a simmer and cook for about 30 seconds, stirring gently.
  6. Step 6: In a small bowl, mix the cornstarch and water to create a slurry. Stir this into the simmering sauce and cook until the sauce thickens and turns glossy, about 1 minute.
  7. Step 7: Add the sesame oil, stir, and cook for an additional 30 seconds. Remove from heat and serve as desired.

Notes

This sauce can be stored in an airtight container in the refrigerator for up to 3 weeks or frozen for up to 3 months. Reheat gently on the stove before serving. Adjust the amount of red pepper flakes or dried chili for desired heat level.

Nutrition

Calories: 117kcal | Carbohydrates: 12g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 0.2mg | Sodium: 787mg | Potassium: 162mg | Fiber: 1g | Sugar: 9g | Vitamin A: 232IU | Vitamin C: 3mg | Calcium: 14mg | Iron: 1mg

Texas Roadhouse Seasoned Rice is one of those simple sides that somehow manages to outshine the main dish. It’s buttery, savory, and full of bold spices—and you can make it right at home with just a few pantry staples. No need to wait for a night out to enjoy it.

This dish is technically a rice pilaf, which just means the rice gets toasted in butter before being simmered in broth and spices. The result? Rich, flavorful rice with the perfect fluffy texture. Serve it with just about anything—from steak to pulled chicken—and you’ve got a winning meal.

If you’ve ever had this at Texas Roadhouse, you already know how addictive it is. The good news? It’s incredibly easy to recreate in your own kitchen. Honestly, it’s just as tasty, and a whole lot more affordable.

Why You’ll Love This copycat Texas Roadhouse Seasoned Rice

Fluffy spiced rice with visible herbs and warm golden tones.

  • Toasted in butter for rich, nutty flavor

  • Loaded with savory spices

  • Uses basic ingredients

  • Perfect with steak, chicken, or seafood

  • Naturally gluten-free with a few swaps

  • Quick, easy, and budget-friendly

Ingredients

Salted Butter: Toasting the uncooked rice in butter adds depth and richness to the final dish. It’s the key to good rice pilaf.

Long-Grain White Rice: The base of the dish. You can also use brown rice if you’d like a heartier option.

Onion: Adds flavor and aroma—this is what gives pilaf that classic smell. Shallots can work too if you prefer something milder.

Paprika: For warm, earthy notes and a subtle smoky color.

Garlic Powder: You can also use freshly minced garlic if you have it.

Cayenne Pepper: For a little heat. Adjust the amount to your liking.

Chicken Broth: Adds body and richness to the rice. You can also use bouillon dissolved in water if you don’t have broth on hand.

Salt and Pepper: Essential for seasoning—don’t skip the final taste test.

Chopped Parsley (optional): For a fresh pop of color and flavor.

How to Make Texas Roadhouse Seasoned Rice

Golden seasoned rice pilaf with herbs in a serving bowl.

1. Toast the Rice: Melt butter in a large pot over medium heat. Add rice and cook until golden brown, about 5 to 7 minutes.

2. Add the Flavor: Stir in the diced onion, paprika, garlic powder, cayenne pepper, salt, and pepper. Mix until everything is well combined.

3. Pour in the Broth: Add chicken broth and bring the mixture to a boil. Stir occasionally.

4. Simmer and Steam: Reduce heat to low, cover, and let it simmer for about 22–25 minutes, or until most of the liquid is absorbed.

5. Fluff and Finish: Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.

Tips for the Best Rice

  • Rinse the rice well before cooking to remove excess starch. This helps prevent clumping and gives you fluffier grains.

  • Use a nonstick or heavy-bottomed pot to avoid burning or sticking.

  • Toasting the rice in butter deepens the flavor and helps keep the grains separate.

  • If your broth evaporates too quickly, just add a little more water and continue simmering.

  • Let the rice sit uncovered at the end if it feels too wet—about 5 to 10 minutes should do it.

  • Use a fork—not a spoon—to fluff the rice.

  • Customize the seasoning with herbs like thyme, oregano, or dill.

  • Serve with pork chops, shrimp, or chicken. Leftovers are great in burrito bowls or rice salads.

  • Store in an airtight container in the fridge for up to 4 days. Cool completely before refrigerating.

  • You can freeze it too — store in an airtight container and freeze for up to a month.

Gluten-Free Version

To make this recipe gluten-free, just make the following swaps:

  • Use unsalted butter instead of salted

  • Make sure your chicken broth is labeled gluten-free

  • Replace soy sauce (if using) with gluten-free tamari

That’s it — follow the exact same steps as the original, and you’re good to go.

What to Serve With This Texas Roadhouse Seasoned Rice Recipe

Rustic-style seasoned rice with a rich, buttery finish.

Texas Roadhouse rice pairs well with everything:

  • Grilled steak or barbecue pulled chicken

  • Smoked shrimp or any roasted meat

  • Toss it in a breakfast burrito with scrambled eggs and sausage

  • Add leftover veggies or top with shredded pork for a full bowl-style dinner

Why Is My Rice Mushy or Dry?

  • Mushy rice: You may have added too much liquid or skipped rinsing the rice beforehand.
  • Dry rice: Could be not enough liquid, a loose-fitting lid, or cooking over too high heat. Make sure to reduce the temperature after the broth starts boiling.

What Browning the Rice Does

Browning the rice before adding liquid enhances its nutty flavor, similar to toasting almonds.

It also helps keep the grains from sticking together and gives the final dish that signature restaurant-style finish.

How to Reheat Leftovers

  • Microwave: Place the rice in a microwave-safe dish. Add a splash of water and break up clumps with a fork. Microwave for about 1 minute.
  • Stovetop: Add rice to a pot with a splash of water. Break up clumps, cover, and heat over medium-low until warm.

Final Thoughts

Bowl of buttery long-grain rice with visible seasoning.

Texas Roadhouse Seasoned Rice is one of those budget-friendly recipes that feels like a treat. It’s flavorful, easy to make, and totally hits the spot.

If you’re looking for more ideas to add to your rice rotation, check out this post on rice cooker recipes.

Make it, share it, save it — it’s one of those recipes you’ll turn to again and again.

Golden seasoned rice pilaf with herbs in a serving bowl.

Texas Roadhouse Seasoned Rice (Copycat Recipe)

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
This buttery, boldly spiced Texas Roadhouse Seasoned Rice is easy to make at home! A simple rice pilaf toasted in butter and simmered in savory broth and seasonings — just like the restaurant favorite.
6 Servings

Ingredients

  • 2 tablespoons salted butter
  • 2 cups long-grain white rice
  • 1 small onion finely diced
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • ¼ teaspoon cayenne pepper adjust to taste
  • 4 cups chicken broth
  • ½ teaspoon salt or to taste
  • ¼ teaspoon black pepper
  • 2 tablespoons fresh chopped parsley optional, for garnish

Equipment

  • Large pot with lid
  • Wooden spoon or spatula
  • Fine-mesh strainer (for rinsing rice)

Instructions
 

  1. In a large pot, melt the butter over medium heat.
  2. Add the rice and cook for 5–7 minutes, stirring frequently, until it starts to turn golden brown and smells nutty.
  3. Stir in the onion, paprika, garlic powder, cayenne pepper, salt, and pepper. Cook for 1–2 minutes to combine and release the aroma.
  4. Pour in the chicken broth and stir. Bring to a boil.
  5. Reduce heat to low, cover the pot, and simmer for 22–25 minutes, or until most of the liquid is absorbed.
  6. Remove from heat and let the rice sit (still covered) for 5 minutes.
  7. Fluff with a fork, sprinkle with parsley if using, and serve.

Notes

For a gluten-free version, use gluten-free chicken broth and unsalted butter.
Rinsing the rice before cooking helps remove excess starch and prevents clumping.
Leftovers can be stored in the fridge for up to 4 days or frozen for 1 month.
This rice goes great with grilled steak, pulled chicken, shrimp, or even in burritos.

Nutrition

Calories: 279kcal | Carbohydrates: 52g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 810mg | Potassium: 151mg | Fiber: 1g | Sugar: 2g | Vitamin A: 432IU | Vitamin C: 3mg | Calcium: 32mg | Iron: 1mg

Beef tongue, brown sugar, coarse sea salt, black peppercorns, juniper berries, cloves, carrot, onion, celery, and garlic create rich, tangy tongue pickles.

I’ll admit it — tongue pickles weren’t something I grew up eating. But the first time I tried them at a family gathering, I was completely hooked. There’s something unexpectedly comforting about that tender, flavorful beef tongue, slow-cooked and infused with a brine that’s both savory and slightly sweet. The spices give it that old-world charm that makes you feel like you’ve stumbled upon a recipe that’s been passed down for generations. Over time, making tongue pickles has become a kind of kitchen ritual for me, especially when I want to impress guests with something a little different (and honestly, it’s fun to see their faces when I say what it is — before they taste it and immediately ask for seconds!).

Why You’ll Love This Tongue Pickles Recipe

This is a recipe that surprises and delights, and here’s why it’s worth trying:

  • Big flavor, minimal fuss — The brine does most of the work for you, infusing rich flavor while you go about your day.

  • Unique and traditional — It’s not every day you get to serve a dish that feels like a connection to culinary history.

  • Great for gatherings — Thinly sliced tongue with mustard or horseradish makes a fantastic sandwich filler or charcuterie board addition.

  • Flexible serving options — Serve it hot or cold, in sandwiches, with pickles, or on its own.

  • Freezer-friendly — The leftovers freeze beautifully for future meals.

Ingredient Notes

This recipe keeps things simple yet flavorful with a classic brine and aromatics.

  • Beef tongue: The star of the dish — tender and rich when cooked properly.

  • Brown sugar: Balances the salt and adds a subtle sweetness to the brine.

  • Coarse sea salt: Essential for preserving and flavoring the meat.

  • Black peppercorns, juniper berries, cloves: Provide warm, earthy spice notes.

  • Bouquet garni: A bundle of herbs that gently infuses the broth.

  • Carrot, onion, celery, garlic: Build a flavorful base during simmering.

How to Make Tongue Pickles — Step-by-Step

This recipe is all about slow brining and gentle cooking for maximum tenderness and taste.

Step 1: In a large saucepan, combine all the brine ingredients — water, brown sugar, sea salt, peppercorns, juniper berries, and cloves. Stir over low heat until the sugar and salt dissolve. Bring the mixture to a boil, then remove from heat and let it cool completely.

Step 2: Place the beef tongue in a container and pour the cooled brine over it. Use a weight to keep the tongue submerged. Cover and refrigerate for 4 to 5 days.

Step 3: On day five, remove the tongue from the brine and soak it briefly in warm water.

Step 4: Transfer the tongue to a pot with fresh water and the simmering aromatics — bouquet garni, chopped carrot, onion, celery, and halved garlic bulb. Bring to a boil, then reduce heat and simmer gently for 3.5 to 5 hours, depending on tongue size, until tender.

Step 5: Remove from the pot and let it cool slightly. Peel off the outer skin and slice thinly. Serve hot or cold with your favorite condiments.

Storage Options

Tongue pickles keep well in the refrigerator for up to 5 days, stored in an airtight container. For longer storage, freeze thin slices in portions wrapped tightly in plastic and foil for up to 3 months. Thaw in the refrigerator overnight before serving.

Variations and Substitutions

This recipe is flexible enough to suit your taste or pantry:

  • Spice swap: Add bay leaves or star anise for a different aromatic profile.

  • Sweeten the brine: Try adding a bit of honey or maple syrup instead of part of the sugar.

  • Change the protein: This brine works well with other cuts like brisket or corned beef.

  • Herb boost: Add fresh thyme or rosemary to the simmering pot for extra fragrance.

What to Serve With This Tongue Pickles Recipe

This dish shines in a sandwich with mustard and horseradish, but you can also serve it alongside roasted potatoes, crusty bread, or as part of a charcuterie board with cheeses, pickles, and olives. It’s a great addition to brunch spreads or cold platters for entertaining.

FAQ

Q: How do I know when the tongue is cooked through?
A: The tongue is done when it feels very tender when pierced with a knife or skewer, and the outer skin peels away easily.

Q: Can I reuse the brine for another batch?
A: It’s not recommended. The brine loses its preserving power after use and may harbor bacteria. Always prepare fresh brine.

Q: Is tongue pickles safe to freeze?
A: Yes! Slice and portion it, wrap well, and freeze for up to 3 months for best quality.

Tongue Pickles Recipe

Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
A traditional and flavorful dish where beef tongue is slowly brined with brown sugar, coarse sea salt, and aromatic spices, then simmered with vegetables until tender. This preparation yields a delicately seasoned, tender meat that is perfect for sandwiches, charcuterie platters, or enjoyed simply with mustard or horseradish.
8 servings

Ingredients

  • 1 calf or beef tongue
  • 3 quarts water
  • 9 ounces brown sugar
  • 27 ounces coarse sea salt
  • 1 teaspoon black peppercorns
  • 1 teaspoon juniper berries
  • 2 whole cloves
  • 1 bouquet garni
  • 1 carrot chopped
  • 1 onion chopped
  • 1 celery stalk chopped
  • 1 garlic bulb halved

Equipment

  • Large saucepan
  • Large container or crock for brining
  • Slotted spoon
  • Cutting board
  • Sharp knife

Instructions
 

  1. Step 1 Combine the water, brown sugar, sea salt, black peppercorns, juniper berries, and cloves in a large saucepan. Stir over low heat until the sugar and salt are fully dissolved. Bring to a boil, then remove from heat and allow to cool completely.
  2. Step 2 Place the beef tongue in a large container or crock. Pour the cooled brine over the tongue, ensuring it is fully submerged. Use a weight if needed. Cover and refrigerate for 4 to 5 days.
  3. Step 3 Remove the tongue from the brine and soak briefly in warm water.
  4. Step 4 Place the tongue in a large pot with fresh water and add the bouquet garni, carrot, onion, celery, and garlic. Bring to a boil, then reduce heat and simmer gently for 3.5 to 5 hours, depending on the size of the tongue, until very tender.
  5. Step 5 Remove the tongue from the pot and let it cool slightly. Peel off the outer skin and slice thinly. Serve hot or cold as desired.

Notes

Store in an airtight container in the refrigerator for up to 5 days.
For longer storage, freeze sliced portions for up to 3 months.

Nutrition

Calories: 139kcal | Carbohydrates: 35g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 37118mg | Potassium: 132mg | Fiber: 1g | Sugar: 32g | Vitamin A: 1421IU | Vitamin C: 3mg | Calcium: 104mg | Iron: 2mg

This started off with such an innocent thought: I haven’t had cornbread in a while… but i am thinking about making Bacon Basil Cornbread Muffins today

From there my mind wandered to the mound of fresh corn in my fridge.

Well I should definitely add some of that.

But I can’t JUST add corn. What else…

bacon basil cornbread muffinsbacon basil cornbread muffins

Crispy bacon? Sure.

Use the rendered bacon fat in place of butter? YES.

Ok. Slow down. This might be getting a little too intense.

Perhaps I need to lighten it up a bit.  Ah! Basil!

No joke. That was my thought process.

At any given time, there’s a good chance I’m hashing out some sort of internal food debate. It’s just how I work.

baconbacon

And any time bacon is involved, well, you just win.

basilbasil

Basil and corn? Probably one of the best summer food combos in existence.

items for making bacon muffinsitems for making bacon muffins

Put it all together in a cornbread muffin and it almost feels like a meal in cup form!

Sweet corn, salty bacon, peppery basil – it has it all.

And muffins are just cute, so why not?

BACON BASIL CORNBREAD MUFFINS

bacon basil cornbread muffins servedbacon basil cornbread muffins served

INGREDIENTS

  • 4 strips thick cut bacon, diced
  • 1 cup cornmeal
  • 1 cup + 3 tablespoons all-purpose flour, divided
  • 1 tablespoon baking powder
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 cup whole milk
  • 2 large eggs
  • 1/4 cup reserved bacon fat, or melted butter
  • 1/4 cup honey
  • 1 cup fresh corn kernels
  • 1/3 cup chopped basil

METHOD

  1. Preheat the oven to 400 degrees F. Line a standard muffin tin with paper liners. Brown the bacon in a large skillet over medium heat, stirring often. Transfer the bacon with a slotted spoon to a paper towel lined plate. Reserve the fat in the pan (you should have about 1/4 cup – if you don’t have enough, you can make up the difference with melted butter).
  2. In a large bowl, mix the cornmeal, 1 cup flour, baking powder, sugar and salt. In another bowl, whisk together the milk, eggs, bacon fat/butter and honey. In a third bowl, combine the fresh corn, chopped basil, and browned bacon with 3 tablespoons flour.
  3. Add the wet ingredients to the dry, stirring just until it starts to come together. Add the corn, bacon and basil, stirring to combine. Divide the mixture evenly between the muffin liners in the pan. Bake for 15-17 minutes, until golden brown.

YIELDS

12 muffins

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