Itai Liptz Cook Blog

Itai Liptz Cook Blog: Roasted Beets – Sweet & Tender

Thu, 17 Apr 2025 04:10:55 +0000

Roasted beets are easy to make and are a deliciously beautiful addition to any meal.

Did you make these easy Roasted Beets? Leave us a rating and a comment below.

5 from 211 votes↑ Click stars to rate now!
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Roasted beets are sweet, earthy, and easy to prepare.

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 6 servings

Aluminum Foil

Parchment Paper

▢ 6 beets or as many as desired▢ 1 tablespoon olive oil about 1 tablespoon for every 4-6 beets▢ salt and black pepper to taste

Preheat oven to 375°F.

Wash beets under cold water and cut off the top and bottom. Cut beets in half and toss with olive oil, salt & pepper.

Lay out a large piece of aluminum foil, top it with a piece of parchment paper. Wrap and seal beets. (Or place beets in a greased baking dish and cover).

Roast the foil package for 60 to 75 minutes or until beets are tender when poked with a fork.

Using rubber gloves or paper towels, rub the beets and the skins will just slide right off.

Serve warm with butter or chilled in salads.

Beets can be stored in the refrigerator in an airtight container for up to 7 days, or in the freezer for up to 6 months.

5 from 211 votes

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

Course Side Dish

Cuisine American

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Itai Liptz Cook Blog: Ham and Potato Casserole

Thu, 17 Apr 2025 01:17:04 +0000

This easy Ham and Potato Casserole had us going back for seconds! If you have any leftover ham, this is a great way to put it to good use. And what makes this one really shine is our garlicky Panko breadcrumb topping, giving you that delicious little crunch on top. That right there is what’ll have you loading up a second scoop!

Looking for more easy casseroles? Try our delicious Chicken Cordon Bleu Casserole.

Use leftover ham or packaged diced ham to whip up this casserole with minimal prep work.
Our Panko breadcrumb topping gives the just the right crunch in every bite.
Easily doubled to make two pans to feed a crowd!

This one is a family favorite that we promise won’t disappoint. We make a sauce from scratch that starts with a simple roux to get that thick, creamy consistency. A little better than using a can of condensed soup, right?

Russet Potatoes: Best for this dish because they hold their shape well. Chop into bite-sized pieces for even cooking. Substitute with Yukon Gold potatoes for a creamier texture.
Ham: Leftover ham is perfect for this recipe. You can also use store-bought diced or chopped ham, usually found in the refrigerated section near the bacon.
Butter: Mixed with flour for the roux (sauce base). We use salted butter but you can use unsalted to control the sodium content.
Chicken Broth: Using a low-sodium option allows you to best control the flavor. It’s a great chef tip.
Half and Half: Makes the sauce extra creamy without being too heavy. You could also go all out and use heavy cream.
Shredded Sharp Cheddar Cheese: Freshly shredded melts better than pre-shredded cheese, which contains additives to prevent clumping that make it a little grainy when it melts.
Dijon Mustard: If you’re out of Dijon, yellow mustard or whole-grain mustard can be used instead.
Panko Breadcrumbs: You can use regular breadcrumbs but we love Panko for its extra crunchiness.

Looking to sneak in some veggies? Broccoli is a great choice as it always goes well with ham and cheese. Just throw it in with the other ingredients and it will cook to the right tenderness in the sauce—no need to pre-cook. If the cooking time is long enough for potatoes, it’s long enough for broccoli. If you’re worried about kids noticing the veggies, chop them finely and mix them in with the sauce and they’ll blend right in!

Don’t reach for that can of condensed soup every again. If you’ve never made sauce from scratch before, you’ll be surprised at how easy it is. You’ll start with a roux, which is a mixture of 50/50 fat and flour (not to be confused with a slurry or gravy), which you will then add to your liquid of choice.

Pro tip: make sure you let the butter and flour mixture cook for a full 1-2 minutes before adding in the milk and broth. Raw flour really needs that time to cook for the best flavor. You want this mixture to have an ever so slight golden color before adding the liquid.

Also, don’t rush pouring the broth and/or milk—you want to slowly whisk it in for a smooth consistency. Trust us.

One of our favorite things about this casserole is the perfectly golden brown breadcrumb topping. We use Panko breadcrumbs, which give it an extra crunch and resists becoming soggy with the creamy sauce. Breadcrumbs are mixed with butter and garlic powder to give it just the right texture and flavor. If you’re in the mood for an extra crispy bite, go ahead and double it for a thicker layer of this delicious topping.

Refrigerate leftovers in an airtight container for up to 4 days.

Microwave portions on high in 30-second increments or until warmed through.

*For a crispier topping, reheat in the oven at 350°F for 15 minutes.

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Itai Liptz Cook Blog: Garlic Chicken

Thu, 17 Apr 2025 01:16:57 +0000

This creamy garlic chicken recipe is a one-pot dish with sweet tender cloves of garlic in a velvety sauce.

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Tender chicken is simmered in a creamy garlic sauce, perfect for a quick and flavorful weeknight dinner.

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Resting Time 5 minutes minutes

Total Time 27 minutes minutes

Servings 4

Skillet

Mixing Bowls

▢ 1½ pounds chicken cutlets or boneless skinless chicken breasts cut horizontally* ▢ ½ teaspoon salt▢ ¼ teaspoon dried oregano▢ ¼ teaspoon black pepper▢ 1 tablespoon olive oil

For the Sauce

▢ 2 tablespoons salted butter▢ 8 cloves garlic thinly sliced▢ ½ cup dry white wine or chicken broth▢ ½ cup heavy whipping cream or evaporated milk mixed with 1 teaspoon cornstarch▢ ½ cup chicken broth▢ ½ teaspoon dried basil▢ ¼ cup grated Parmesan cheese optional, for garnish

Season the chicken with oregano, salt, and pepper.

In a 12-inch nonstick skillet, heat the olive oil over medium-high heat. Add the chicken (in batches if needed) and cook for 3 minutes per side, until browned and cooked through. Transfer it to a plate and lightly cover to keep warm.

To make the sauce, reduce the heat to medium and add the butter and garlic to the pan. Cook until fragrant and starting to soften, about 1 minute.

Stir in the white wine, scraping up any brown bits from the bottom of the pan. Simmer until the wine is reduced by half, about 3 to 4 minutes.

Whisk in the heavy cream, broth, and basil. Simmer uncovered for 8-12 minutes or until slightly thickened.

Add the chicken back to the pan, along with any juices, and cook just until heated through, about 2 minutes. Serve topped with Parmesan cheese if desired.

*Cut chicken breasts in half horizontally and pound to ¼-inch thickness. If using boneless skinless chicken thighs, increase cooking time slightly.

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

Course Chicken, Dinner, Entree, Main Course

Cuisine American

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Itai Liptz Cook Blog: Weekly Meal Plan Apr 21, 2025

Wed, 16 Apr 2025 16:11:02 +0000

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Meal Plans, Spring Meal Plans

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Itai Liptz Cook Blog: Classic Pasta e Fagioli

Wed, 16 Apr 2025 02:12:36 +0000

▢ 1 pound ground Italian sausage▢ 1 large yellow onion diced▢ 4 medium carrots finely diced▢ 4 medium celery ribs finely diced▢ 5 teaspoons minced garlic▢ 4 cups beef broth▢ 1 (30 ounce can) fire roasted diced tomatoes▢ 1 (15 ounce can) red kidney beans drained and rinsed▢ 1 (15 ounce can) cannellini beans drained and rinsed▢ 1 teaspoon salt or to taste▢ 1/2 teaspoon black pepper or to taste▢ 1/2 teaspoon dried thyme▢ 1 1/2 cups ditalini pasta

Garnish

▢ 1/4 cup chopped fresh basil▢ 1/2 cup freshly grated parmesan cheese

Heat a 5 to 6-quart pot over medium-high heat. Add in 1 pound ground Italian sausage. Use a large spoon to break it up, and cook until browned, about 5 minutes. Drain any excess grease.

Meanwhile, dice 1 large yellow onion and finely dice 4 medium carrots and 4 medium celery ribs into similarly sized pieces as the onion. Add to the pot with the sausage and cook until vegetables are softened and sausage is cooked through, about 7 to 10 minutes more, stirring frequently. Add 5 teaspoons minced garlic during the last 1 to 2 minutes of cooking.

Pour in 4 cups beef broth and 1 (30 ounce can) fire roasted diced tomatoes. Drain and rinse the 1 (15 ounce can) red kidney beans and 1 (15 ounce can) cannellini beans to remove the extra starch, then add them to the pot. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon dried thyme. Bring to a boil over high heat.

Add 1 1/2 cups ditalini pasta. Reduce heat to medium and simmer until pasta is al dente, about 7 minutes.

Serve hot and garnish generously with 1/4 cup chopped fresh basil, 1/2 cup freshly grated parmesan cheese, and additional salt and pepper to taste.

Instead of 1 pound of Italian sausage, you can use lean ground beef, ground turkey, or even diced ham.
Add some greens with 2 cups of roughly chopped kale added in with the ditalini to simmer, or 2 cups of baby spinach once the soup has finished cooking.

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Itai Liptz Cook Blog: Quick Homemade Vanilla Pudding

Wed, 16 Apr 2025 02:12:29 +0000

This vanilla pudding recipe is a quick and creamy homemade dessert with just a handful of ingredients

Variations: Keep this foundation recipe on hand and change the flavor by adding other extracts like banana, lemon, orange, coconut, or maple.

Keep leftover vanilla pudding in the refrigerator for up to 3 days covered with a piece of plastic wrap on the surface of the pudding to keep a skin from forming on the top.

Did you enjoy this Vanilla Pudding Recipe? Leave a comment and rating below.

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This creamy homemade vanilla pudding is made with cornstarch, milk, and sugar, then finished with butter and vanilla for a rich flavor.

Prep Time 5 minutes minutes

Cook Time 11 minutes minutes

Total Time 16 minutes minutes

Servings 6 servings

Saucepan

Whisk

▢ ⅓ cup cornstarch▢ ⅓ cup sugar▢ ⅛ teaspoon salt▢ 3 cups milk▢ 1 tablespoon butter▢ 1 ½ teaspoons vanilla extract

In a medium saucepan, combine cornstarch, sugar, and salt. Gradually whisk in the milk.

Turn the heat on to medium and continually whisk the mixture until it comes to a boil and thickens, about 10 minutes. Let it boil for 1 minute while whisking.

Remove from the heat and stir in butter and vanilla.

Store leftovers in an airtight container in the fridge for up to 3 days. For best results, place plastic wrap directly on the surface before sealing with the container lid to prevent skin from forming.

No ratings yet

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

Course Dessert, Snack

Cuisine American

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Itai Liptz Cook Blog: Pineapple Upside Down Cookies

Tue, 15 Apr 2025 02:09:47 +0000

These Pineapple Upside Down Cookies are the perfect sweet treat to satisfy your sweet tooth and are surprisingly easy to make! You get the delicious, caramelized pineapple that you love from the classic cake recipe, but in cookie form. Juicy pineapple and cherries not only give these cookies a sweet, fruity flavor but also makes them soft and moist long after coming out of the oven.

For more pineapple treats, try the original with a classic Pineapple Upside Down Cake.

Craving pineapple upside-down cake? Satisfy that craving in cookie form instead!
Tropical flavors make us feel like we’re on vacation with this sweet treat.
Caramelized pineapple and juicy cherries make this cookie super soft and moist.

These homemade cookies really have it all. You get juicy freshness from the pineapple ring, a little pop of cherry flavor in the middle, all topped with a soft, buttery cookie. We use brown sugar to candy the pineapple, giving it a delicious caramelized flavor and texture. You won’t be able to eat just one!

Pineapple Rings: We use canned pineapple rings. Drain to remove excess moisture before using!
Maraschino Cherries: Drain and half these cherries before placing in the pineapple ring.
Brown Sugar: Separated into two parts: 3/4 cup for the dough and 1/2 cup for the candied pineapple.
Butter: If you only have unsalted on hand, just add a 1/2 tsp salt to the dough. Be sure it’s softened to room temperature before creaming.
Vanilla Extract: Pure vanilla extract gives the best flavor, but imitation vanilla also works.
Eggs: Use large eggs at room temperature for easier mixing.
All-Purpose Flour: Stick with regular all-purpose flour for this one. Bread flour can also work.
Baking Powder & Baking Soda: Check the expiration date to ensure proper leavening.

Dark brown sugar has a higher molasses content compared to light brown sugar, which intensifies its flavor a little bit and adds extra moisture. Dark brown sugar achieves a deeper caramel-like richness and a chewier texture. And the cookies end up staying soft for just a little bit longer.

Candy-ing the pineapple in these cookies is a crucial step you won’t want to skip. The brown sugar and natural sugars in the fruit work together to caramelize, giving that pretty golden brown color and delicious, warm caramel flavor.

After placing your pineapple rings and cherries on the parchment paper, sprinkle about a spoonful of brown sugar on each ring. Don’t worry if you add a little too much and some brown sugar spills out on the sides. This gives you a nice little crunchy, caramel crisp on the outside that we’re not mad at!

These pretty cookies are practically perfect on their own, but if you want to get creative, we’re all for it. Here are some suggestions for customizing this cookie:

White chocolate chips give extra sweetness and texture; feel free to mix in about a 1/2 cup to the dough.

Sweetened coconut flakes are also a great option to pair with the pineapple. Add about a 1/4 cup to the dough or toast and sprinkle on top.

Refrigerate completely cooled cookies in an airtight container. Cookies stay fresh for 3 to 5 days.

*These cookies need to be refrigerated due to the pineapple.

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Itai Liptz Cook Blog: Coca Cola Chicken

Tue, 15 Apr 2025 02:09:39 +0000

Sweet, savory, and irresistibly sticky—Coca-Cola chicken is made easily in one pan.

Crispy chicken thighs are slow-cooked in a sticky-sweet cola sauce made with pantry ingredients and served over veggies or rice.

Chicken: This recipe uses chicken thighs because they make perfect single portions, but skin-on breasts, drumsticks, and chicken wings will all work perfectly.

Coca-Cola Sauce: Any cola product (diet, Dr. Pepper, or root beer) works in this recipe, no need to buy the name brand.

Keep leftover Coca-Cola chicken in a covered container in the refrigerator for up to 4 days. Reheat chicken with sauce on medium-low heat on the stovetop or in the microwave. Freeze portions in zippered bags for up to one month and thaw in the refrigerator before reheating.

Chop up leftovers with extra rice or veggies and make a hearty wrap for school or work, or mix leftovers into an Asian slaw for a light and tangy salad.

Did you enjoy this Coca-Cola Chicken Recipe? Leave a comment and rating below.

4.96 from 82 votes↑ Click stars to rate now!
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This Coca-Cola chicken is a simple, one-pan meal with tender, juicy chicken simmered in a sweet and savory sauce for a deliciously sticky glaze.

Prep Time 25 minutes minutes

Cook Time 30 minutes minutes

Total Time 55 minutes minutes

Servings 4 servings

Skillet

▢ 1 tablespoon olive oil▢ 2 pounds bone-in skin-on chicken thighs or drumsticks▢ ¼ teaspoon salt▢ ¼ teaspoon black pepper▢ ½ small yellow onion diced▢ 12 ounces cola regular or diet▢ ½ cup ketchup▢ 1 clove garlic minced▢ 1 tablespoon Worcestershire sauce▢ 1 tablespoon brown sugar▢ ½ teaspoon dried oregano▢ ½ teaspoon dry mustard powder

Heat olive oil in a large non-stick skillet over medium heat. Season chicken with salt and pepper. Add chicken skin side down and cook just until browned on each side (about 5 minutes). Drain any excess fat.

Combine onions, cola, ketchup, garlic, worcesterchire sauce, brown sugar, oregano, dry mustard powder in a small bowl. Pour over the chicken and bring to a boil. Reduce heat to medium low and cover. Simmer 15 minutes.

Remove lid, and simmer an additional 25 to 30 minutes turning chicken occasionally until chicken is cooked through and has reached 165°F.

Serve with rice and steamed veggies.

Note: If you’d like a thicker sauce, once the chicken is cooked, remove from the pan and set aside. Make a slurry of ⅓ cup water and 2 tablespoons cornstarch. Bring sauce to a boil and while whisking, pour in a bit of the slurry at a time to reach desired consistency (you may not need all of it). Allow to boil 1 minute and toss with chicken.
Keep leftovers in an airtight container in the refrigerator for 4 days.

4.96 from 82 votes

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

Course Chicken, Dinner, Main Course

Cuisine American

The post Itai Liptz Cook Blog: Coca Cola Chicken appeared first on Itai Liptz Cook Blog.

Itai Liptz Cook Blog: Glazed Carrots

Tue, 15 Apr 2025 02:09:38 +0000

These glazed carrots are simple and sweet with a buttery brown sugar glaze.

Keep leftover glazed carrots in a covered container in the refrigerator for up to 5 days. They can be reheated in the microwave or a saucepan with a little extra butter.

Glazed carrots can be frozen in zippered bags for up to two months and tossed frozen into a hearty hamburger soup.

4.98 from 103 votes↑ Click stars to rate now!
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These glazed carrots are a sweet and savory side dish with a buttery, caramelized coating.

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Skillet

▢ 1 pound carrots cut into ½” x 2″ sticks▢ ½ cup water▢ 2 tablespoons light brown sugar tightly packed▢ 1 ½ tablespoons butter▢ 1 tablespoon maple syrup or honey ▢ ¼ teaspoon salt plus additional to taste, as needed▢ black pepper to taste

Combine carrots, water, brown sugar, butter, and maple syrup in a skillet over medium heat.

Stir occasionally until butter is melted. Increase heat to medium-high and bring to a boil.

Reduce heat to simmer, cover, and cook 8-10 minutes or until carrots are just becoming tender when pierced with a fork.

Remove lid and turn the heat up to high, continue cooking until water is evaporated and carrots are coated in glaze.

Season with salt and pepper and serve warm.

*I recommend using maple syrup but you can substitute honey instead or leave it out entirely for brown sugar glazed carrots.
You can use fresh or frozen, whole or baby carrots for this recipe.
Ensure the carrots are about the same size so they cook evenly, cut the thicker ends in half if needed.
Fresh garden carrots will cook faster than store bought carrots.
You can make glazed carrots in the microwave. Place carrots in a dish and add about 1/2″ of water. Cover and microwave for 6-7 minutes or until carrots are tender. Add glaze ingredients and cook 1-2 minutes more.
Keep leftovers in an airtight container in the refrigerator for up to 5 days.

4.98 from 103 votes

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

Course Side Dish

Cuisine American

The post Itai Liptz Cook Blog: Glazed Carrots appeared first on Itai Liptz Cook Blog.

Itai Liptz Cook Blog: Deviled Eggs

Sun, 13 Apr 2025 17:10:14 +0000

Classic Deviled Eggs are simple to make and everyone loves them! Simply mash hard boiled egg yolks with mayonnaise and seasonings until smooth and fill the whites.

Store prepared deviled eggs in a single layer in an airtight container or a deviled egg tray wrapped in plastic in the refrigerator for up to 4 days. Use the leftovers to make egg salad by chopping the whites.

4.99 from 205 votes↑ Click stars to rate now!
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Make this classic deviled eggs recipe for an easy appetizer, tasty side dish, or a quick grab-and-go snack.

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Cooling Time 5 minutes minutes

Total Time 35 minutes minutes

Servings 12

Saucepan

Mixing Bowls

Piping Bag

▢ 6 large eggs▢ ¼ cup mayonnaise▢ 1 teaspoon white vinegar▢ 1 teaspoon yellow mustard▢ ⅛ teaspoon salt▢ 1 dash black pepper to taste▢ smoked paprika and fresh dill weed for garnish

Add eggs to a saucepan and fill the pot with water to ½-inch above the eggs. Over high heat, bring the water to a rolling boil, then cover, remove from heat. Let the eggs stand covered for 15 to 17 minutes.

Fill a medium bowl with ice water and transfer the eggs to the ice water for 5 to 10 minutes. Peel the eggs under running cool water.

Slice the eggs in half (lengthwise). Carefully remove yolks and place them in a medium bowl, place whites on a platter.

With a fork, mash yolks into a fine crumble.

Add the mayonnaise, vinegar, mustard, salt, and pepper, and mix until smooth.

Just before serving, fill each egg white with the creamy yolk mixture. A small spoon or piping bag can be used.

Garnish with a sprinkle of paprika and fresh dill weed.

Prepare hard-boiled eggs using your favorite method. Once cooked, place eggs in a bowl of cold water and ice for at least 5 minutes.

Eggs can be prepared a day in advance. Keep the whites and filling separate until ready to fill.
Use a spoon or piping bag to fill the eggs. If you don’t have a piping bag, place the creamed yolk mixture into a sandwich bag and snip off the corner. Squeeze the mixture into the whites.
Store leftovers in the fridge for up to 4 days. Leftover deviled eggs can be mashed and served as an egg salad sandwich.

4.99 from 205 votes

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

Course Appetizer, Party Food, Side Dish, Snack

Cuisine American

The post Itai Liptz Cook Blog: Deviled Eggs appeared first on Itai Liptz Cook Blog.

Itai Liptz Cook Blog

Itai Liptz Cook Blog: Roasted Beets – Sweet & Tender

Itai Liptz Cook Blog: Ham and Potato Casserole

Itai Liptz Cook Blog: Garlic Chicken

For the Sauce

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Itai Liptz Cook Blog: Classic Pasta e Fagioli

Garnish

Itai Liptz Cook Blog: Quick Homemade Vanilla Pudding

Itai Liptz Cook Blog: Pineapple Upside Down Cookies

Itai Liptz Cook Blog: Coca Cola Chicken

Itai Liptz Cook Blog: Glazed Carrots

Itai Liptz Cook Blog: Deviled Eggs