Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly
Rotisserie chicken is easy and versatile with crisp skin and juicy meat! This recipe can be cooked on a rotisserie spit, in the oven, or the air fryer.
Always let rotisserie chicken rest after cooking so the juices can recirculate into the meat. Chicken should reach an internal temperature of 165°F before carving.
The best way to store leftover rotisserie chicken is to remove the meat from the carcass. Keep it in a covered container in the refrigerator for up to 4 days or frozen for up to 4 months.
The bones can be used to make chicken stock. Use leftover chicken in a classic chicken salad, chicken salad sandwiches, chicken soup, chicken fajitas, or a hearty chicken stew.
Did you enjoy this easy Rotisserie Chicken? Leave a rating and a comment below!
This easy rotisserie chicken recipe uses simple spices and a whole chicken to create juicy, flavorful meat with crispy skin—perfect for meals all week long.
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In a small bowl, combine paprika, smoked paprika, garlic powder, onion powder. Add 1 teaspoon salt and ½ teaspoon pepper (more or less to taste) and mix well.
To prepare the chicken, dab the skin dry with paper towels.
Rub the outside of the chicken with olive oil and season generously with the spice mixture.
Gently fold the wings behind the chicken. Using kitchen twine, tie the legs together. Ensure the cavity is empty.
Cook chicken for 18-22 minutes per pound, or until the chicken reaches 165°F on a meat thermometer. A 3.5lb chicken will cook for 60-80 minutes.
Once the chicken has reached the right temperature, turn off the heat and allow the chicken to rotate for 15 minutes without heat.
Remove from the rotisserie and serve.
Preheat oven to 450°F. Place chicken, breast-side up, in a cast iron skillet or in a small dish.
Roast 12 minutes, reduce heat to 350°F and cook an additional 60-70 minutes or until chicken reaches 165°F.
Rest 15 minutes before carving.
Air Fryer: To cook the chicken in the air fryer, season as directed above and follow our air fryer whole chicken recipe.
Seasoning: Chicken can be seasoned with any spice mixture.
You can cook more than one chicken at a time, just ensure chickens are not touching. Note: Read the directions for your exact rotisserie equipment for mounting directions. Electric rotisserie machines do not require preheating.
Cooking Time: Cooking time can vary based on the size of the chicken and the cooking method (oven/rotisserie). Most small-sized chickens will cook in approximately an hour. For best results, use an instant-read thermometer and cook until chicken reaches 165°F.
Leftover chicken can be stored in the fridge in an airtight container for up to 4 days.
Calories: 444 | Carbohydrates: 1g | Protein: 36g | Fat: 32g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 143mg | Sodium: 134mg | Potassium: 375mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 451IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 2mg
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© 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.
Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly
Rich, hearty, and packed with flavor—this homemade pasta sauce recipe would make a Nonna proud. A beefy sauce that is slow-simmered for a rich, savory taste. Serve it over pasta or bake it into lasagna.
Variations: Add sauteed mushrooms and onions in Step 3 or some shredded zucchini, chopped spinach, or kale for an extra bump in nutrition.
The great thing about this ground beef pasta sauce is that it’s so versatile and having some on hand for last-minute meals is a weeknight timesaver.
Besides topping a pile of spaghetti, use pasta sauce for meatball subs, lasagna, mix it with rice for stuffed peppers, or create a casserole with veggies and cheese.
Leftover homemade pasta sauce can be kept in the refrigerator in a covered container for up to 4 days. Freeze portions in zippered bags for up to 3 months and thaw overnight in the refrigerator or reheat from frozen on medium heat on the stovetop.
Did you love this Homemade Pasta Sauce? Leave us a rating and a comment below!
This homemade pasta sauce is a rich, savory blend of ground meat, tomatoes, fresh herbs, and spices, simmered to perfection for a hearty meal.
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In a medium bowl, combine ground beef with sage, fennel seeds, thyme, pepper, and allspice until well mixed.
Heat a large pot or Dutch oven over medium-high heat. Add the ground beef mixture, onion, and garlic, breaking up the meat with a spoon. Cook until browned, drain excess fat if needed.
Add the canned tomatoes with the liquid, tomato sauce, green bell pepper, water, Italian seasoning, bay leaves, sugar, and salt to the pot. Stir well to combine.
Bring the mixture to a boil. Reduce the heat and simmer uncovered for 1 hour or until the sauce has reached your desired consistency. Stir occasionally.
Once the sauce has thickened, stir in the chopped parsley and basil.
Remove bay leaves, taste and season with additional salt and pepper. Serve over hot pasta.
Calories: 130 | Carbohydrates: 8g | Protein: 21g | Fat: 1g | Cholesterol: 46mg | Sodium: 340mg | Potassium: 521mg | Fiber: 2g | Sugar: 3g | Vitamin A: 415IU | Vitamin C: 26mg | Calcium: 61mg | Iron: 2.3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Main Course, Pasta, Sauce Cuisine American, Italian© 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.
Hello! And welcome to Holly’s Cooking Challenge.
This month, I will be making my Easy Chicken Fajitas, and I hope you join me!
After you make your version of my Chicken Fajitas (remember, any variation is fine!), send a picture of your creation to cookingchallenge@spendwithpennies.com.
Visit the Holly’s Cooking Challenge page for full details, a list of FAQ, and to check out the previous challenges.
Last month, we made Scalloped Potatoes. I loved seeing your variations and how you served them in so many delicious ways!
The winner of Holly’s April 2024 Cooking Challenge is…
Coming Soon!
Did you know you can make homemade ricotta cheese with just 4 ingredients you likely have on hand? No special tools are required!
Ricotta is Italian for ‘recooked’, and ricotta cheese is a soft curd cheese with a mild flavor and creamy texture.
It pairs well with bold flavors like tomato marinara, basil pesto, or roasted garlic. It’s also great with fruit and a drizzle of honey over crostini.
While they can be used interchangeably in many recipes, cottage cheese is cheese curds, so the texture is more chunky, while ricotta is smoother. I find ricotta cheese to be a bit sweeter in flavor and richer.
It’s so easy to make fresh ricotta cheese!
Did you love this Ricotta Cheese recipe? Leave a comment and a rating below.
Homemade Ricotta Cheese is easy to make with ingredients you likely have on hand—no special tools required. It’s perfect for homemade pasta dishes and more!
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In a heavy-bottomed saucepan, heat milk, cream, and salt over medium heat while stirring. Cook just until the mixture comes to a boil.
Remove from the heat, add the vinegar, and stir to combine.
Let the mixture rest undisturbed for 30 minutes to allow curds to form.
Line a fine mesh strainer or colander with 2 layers of damp cheesecloth. Gently spoon the ricotta curds into the strainer.
Allow to drain for 30-45 minutes.
Homemade ricotta cheese will last up to 5 days if stored in an airtight container in the fridge.
Calories: 254 | Carbohydrates: 13g | Protein: 8g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 65mg | Sodium: 262mg | Potassium: 344mg | Sugar: 12g | Vitamin A: 833IU | Calcium: 295mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Side Dish Cuisine American© 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.
Adapted from: “No Whey.” Canadian Living, Sept. 2018, 9.
Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly
Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly
Skip the line up (and takeout prices) – this slow cooker beef and broccoli is a deliciously saucy meal that cooks perfectly tender in the slow cooker. Serve it over rice or noodles for a new weeknight favorite!
Variations: Add sliced green or red bell peppers, water chestnuts, baby corn, or peas to the slow cooker at the end of Step 4. Garnish with sliced almonds, green onions, or sesame seeds.
Did you enjoy this Slow Cooker Beef and Broccoli recipe? Be sure to leave a comment and rating below.
Tender bites of beef slowly simmer in a rich teriyaki-style sauce with fresh broccoli.
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Cut the beef across the grain ¼-inch thick.
In the bottom of a 6-quart slow cooker, combine broth, soy sauce, hoisin sauce, brown sugar, sesame oil, garlic, and ginger.
Add the beef and stir to combine. Cover and cook on LOW for 1 ½ to 2 hours or until the beef is tender.
In a small bowl, combine cornstarch with 3 tablespoons of water. Stir it into the beef mixture. Add the broccoli, cover, and cook on HIGH for an additional 30 to 40 minutes or until the broccoli is tender.
Serve over rice.
Stewing beef: Stewing beef or cubed chuck can be used. Cook on low for 7 to 8 hours or until tender.
Check for tenderness: Avoid overcooking the beef. Slow cookers can vary so check it early. If the beef is tender, add the broccoli. If it overcooks, the beef will fall apart.
Serving: 1cup | Calories: 372 | Carbohydrates: 43g | Protein: 32g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 68mg | Sodium: 1098mg | Potassium: 861mg | Fiber: 3g | Sugar: 9g | Vitamin A: 568IU | Vitamin C: 82mg | Calcium: 90mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Dinner, Entree, Main Course, Slow Cooker Cuisine American, Asian, Chinese© 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.
Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly
