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Chive Poblano Mashed Potatoes

By 19 Comments

Poblano Mashed Potatoes are an easy Mexican Side Dish Recipe.The addition of roasted poblano peppers takes mashed potatoes from simple to spectacular. A perfect potato side dish for your next Mexican themed dinner.

A bowl of mashed potatoes with poblanos and chives sprinkled with New Mexico Chile Powder

A simple recipe to spice up one of everyone’s favorite potato side dishes. Poblano and Chive Mashed Potatoes.

Inspiration For This Recipe

This recipe comes from the newly published cookbook, Tasting Colorado. And compliments of Chef Richard Sandoval from Tamayo Restaurant. Tamayo is located on Historic Larimer St. in Downtown Denver.

When we venture out of our suburban bubble, it’s one of our favorite restaurants to visit. Tamayo offers modern Mexican cuisine that is artistic, clever, bold, contemporary, and inspired by the earthy flavors of Chef Sandoval’s native Mexico.

Once I spotted this recipe, with poblano peppers, from one of my favorite Denver restaurants, I knew it would become a regular in our meal plan rotation. Let’s take a look.

Adding Poblano Peppers to Mashed Potatoes

I highly recommend you roast poblano peppers before chopping them to add to mashed potatoes.

Poblano peppers are a thick pepper, and roasting them not only softens the texture but brings out the smoky earthy flavor of the pepper.

If you have a gas stove, just turn the heat to medium high and roast the poblano pepper on the grate over the flame. Use tongs to turn the pepper so all sides are toasted.

Be careful not to burn them, as that flavor will transfer to the delicate mashed potatoes.

Once the peppers are toasted and dark in color, transfer them to a plastic bag and let them steam for about 15 minutes.

Once the peppers are cool enough to handle, you can remove the loose skin and discard. Do this with your fingers. Don’t rinse the pepper under running water to remove the skin, you’ll wash away the flavor.

You can also broil them in the oven. Just watch them closely and use tongs to turn to toast each side.

Poblano peppers are one of my favorite chile peppers. They are a mild variety of chile pepper. Dark green in color, poblanos somewhat resemble green bell peppers, and are readily available for purchase. To learn more about the poblano peppers, take a look at this article All About Poblano Peppers.

Orange bowl with mashed potatoes with poblanos and chives.

Recipe for Poblano Mashed Potatoes

Creamy mashed potatoes flecked with diced roasted poblanos peppers is Mexican Mashed Potatoes recipe that I hope you try. And combined with chives you’ve got a lovely combination of flavors.

If you do, please come back and give the recipe a star rating. And leave a comment about your experience with the recipe.

Presentation Tip: Serve potatoes in a brightly colored bowl sprinkled with New Mexico Red Chile Powder and a few flakes of dried parsley. Paprika will also work in place of chile powder.

It’s a perfect side dish for any Southwestern or Mexican main course. Here are some recipe ideas:

And if you’re looking for more side dish recipe ideas, don’t miss my Side Dish Category. You’ll find plenty of ideas, including the most popular on my site for Broccoli Cheez Whiz Rice Casserole.

A bowl of poblano mashed potatoes with chives.
Print Recipe
5 from 1 vote

Poblano Mashed Potatoes

The addition of roasted poblano peppers takes these mashed potatoes from simple to spectacular.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: American/Mexican
Servings: 8
Calories: 197kcal
Author: Lea Ann Brown

Ingredients

  • 2 pounds white potatoes peeled and quartered
  • 2 Tablespoons butter
  • 1 ounce fresh chives
  • 4 ounces poblano peppers roasted, skin and seeds discarded
  • 1 Cup heavy cream
  • 1 Tablespoon salt

Instructions

  • Bring a large pot of water to boil; add the potatoes and cook until tender.
  • Drain the potatoes in a colander, then place in a large bowl; add butter and mash.
  • Combine the chives, peppers, cream and salt in a blender and blend until smooth. Pour the mixture into the potatoes and stir to combine.

Nutrition

Calories: 197kcal | Carbohydrates: 16g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 48mg | Sodium: 920mg | Potassium: 526mg | Fiber: 3g | Sugar: 1g | Vitamin A: 731IU | Vitamin C: 27mg | Calcium: 58mg | Iron: 4mg

Poblano and Chive Mashed Potatoes …It’s What’s for a Side Dish.

Grilled Flank Steak with Orange Ginger Marinade

By 42 Comments

Grab a trusty flank steak let’s get to work. Or actually, let this easy Asian steak marinade do the work. The end result is a wonderful fresh flavor. Citrus inspired, the orange and ginger shine to brighten and deeply flavor this beefy cut of meat. With only a 4 hour marinade time, once that grill is hot, this is an oh-so easy steak dinner recipe.

Flank steak marinade recipe with orange and ginger. Served with Asian pickled cucumbers.

You may be asking, should I marinate flank steak? I cook with flank steak a lot. I have grilled flank steak with and without a marinade. Either way can give you flavorful tender piece of steak. With just a couple of tricks, if you cook it right and if you slice it right

The great thing about flank steak is its ability to soak up any flavor profile you throw its way. The muscle grain in a flank steak runs in a single direction which makes it ideal for marinating and grilling.

A simple steak seasoning mix like Montreal Steak Seasoning is a beautiful way to flavor a flank steak before grilling.

Another example, my Grilled Flank Steak with Chimichurri Sauce isn’t marinated at all. But then my recipe for Tangy Grilled Flank Steak, a recipe I hold near and dear to my heart uses a 24 hour marinade that will produce an incredibly flavored steak dinner.

Simply stated, a marinade is used to help flavor and tenderize meat. Flank steak will most certainly benefit from a marinade especially if you prefer your steak cooked well done.

So what makes a good flank steak marinade recipe? Start with olive oil and garlic, add an acidic liquid and fresh herb of your choice. You can add a sugar product to flavor and tenderize.

So with or without a marinade, flank steak is a great choice for casual dinner. For this recipe I chose an Asian steak marinade that is simply out of this world.

Grilled Flank Steak

I absolutely love cooking with flank steak. Why? It’s quick to cook and loaded with beefy flavor. And did I mention, a lean cut of beef?

This long, flat steak comes from the belly-side of the steer. Lean and muscular. This means lots of flavor without much fat.

Usually a thin cut, it doesn’t take long at all to cook. So, the best way to cook flank steak? I prefer to grill it. Either in a stove-top grill pan or an outdoor grill. How do you grill flank steak? So easy,

Grilled flank steak may be just be the easiest steak dinner ever.

  • Get those grill grates nice and hot. For optimal flavor and texture, I like to heat the grill to 450 or 500 degrees. Once those grill grates are sizzling hot, reduce heat to 350 degrees.
  • Then add the seasoned or marinated flank steak. If grilling a marinated flank steak, remove the steak from the marinade and discard marinade.
  • Flank steak grill time: Simply sear it over high heat about 6-8 minutes per side or until an instant-read thermometer registers 135 degrees.
  • Remove the steak to a plate and then tent the steak with foil for 5 minutes. Done!
  • Follow the same instructions for grilling indoors using a stove-top grill pan.

Looking to cook flank steak in the oven? Grab your broiler pan, or a sheet pan with a wire rack and fire up that oven broiler. Coat the bottom of the pan with foil for easy clean-up. Again, 6-8 minutes per side, or until a meat thermometer reaches 325 degrees. Let rest for 5 minutes under foil and slice thinly against the grain.

How to cut flank steak

The most important thing to know is how to cut flank steak. Using a quality sharp knife, slice it against the grain!  The thinner the better.

It creates shorter strands of tender meat instead of longer and chewy pieces. If you don’t cut flank steak correctly it can be almost impossible to eat.

Flank steak is routinely used for tacos and burritos. Thin sliced meat, sliced correctly, makes flank steak easier to eat when you’re relying on your teeth rather than a knife and fork.

Ingredients for this Asian Flank Steak Marinade

  • Maple Syrup: Please use pure maple syrup as opposed to the less expensive artificially flavored which contains high-fructose corn syrup and dyes. That’s why it’s thicker and stickier. Pure maple syrup only cost a few dollars more and it comes from real maple trees.
  • Molasses: Molasses is a dark sweet thick syrup made from the extraction of sugars from sugar kane and sugar beets. Molasses has a warm sweet and smoky flavor. It gives this marinade a deeper rich flavor.
  • Brown Sugar: Since we’re using molasses in this flank steak marinade, use light brown sugar. Dark brown sugar is stronger in flavor and will resemble the flavor of the molasses. Does sugar tenderize meat? Yes, sugar is a natural tenderizer and it helps the meat achieve maillard reaction. That toasty browned flavor that we love so much.
  • Orange Juice and Zest: Adding an acid to any marinade, such as lime juice, orange juice or even vinegar, helps to tenderize the meat so flavor will penetrate the tissue easier. It also gives flavor profile and balance to any recipe.
  • Garlic: Practice your knife skills! If you use a garlic press, you’ll be pressing more oil out of the garlic which will cause a stronger flavor. For a more sweet pure garlic flavor, fine dice the garlic.
  • Fresh Ginger: Please use fresh ginger for this recipe as opposed to ginger powder from the spice shop. The flavor of fresh ginger will produce of more pure bright ginger experience. Use a microplane to zest and grate. I keep a large knob of ginger in the freezer. Just pull it out and zest. No need to even peel and remove the skin.
  • Olive Oil: Olive oil is used routinely in marinades because of its ability to draw out the flavors in other marinade ingredients. Ginger and garlic is a good example in this flank steak marinade.
flank steak with asian marinade and cucumbers garnished with chives

Orange Ginger Flank Steak Marinade Recipe

I hope you give this Asian steak marinade recipe a try, and if you do, please come back and give the recipe a star rating and leave a comment about your experience with the recipe.

And if you have a favorite marinade for flank steak, let me know, I’d love to give it a try.

What to serve with this Asian inspired flank steak recipe? How about some quick pickled cucumbers. You’ll find the recipe for this Asian cucumber salad in the notes section in the recipe card below.

More Grilled Flank Steak Recipes

One of my favorite flank steak recipes isn’t grilled at all, but cooked in a cast iron skillet. Check out Cast Iron Flank Steak with Onion Chutney. Sweet sticky and savory caramelized onions make a great topping for grilled flank steak.

And if you’re looking for more beef recipes, don’t miss my beef category. You’ll find lots of great beef dinner ideas, including the most popular post on my site for a lineup of Grilled Hamburger Recipes.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Asian marinade for grilled flank steak served with asian cucumbers and garnished with chives
Print Recipe
5 from 3 votes

Orange Ginger Flank Steak Marinade, Grilled Flank Steak

The orange and ginger shine to brighten and deeply flavor this beefy cut of meat.
Prep Time15 minutes
Cook Time15 minutes
Marinade4 hours
Course: Main Course Beef
Cuisine: American/Asian
Servings: 6
Calories: 271kcal
Author: Lea Ann Brown

Ingredients

  • ¼ cup maple syrup
  • ⅛ cup molasses
  • ⅛ cup brown sugar
  • 2 cloves garlic smashed and rough chopped
  • 1 orange zested and juiced
  • 1 tablespoon ginger grated
  • ¼ cup extra virgin olive oil
  • 1 teaspoon of crushed chili flakes
  • 1 pound flank steak

Instructions

  • Combine all ingredients and place in a gallon sized Zip Lock bag. Let marinade for at least 4 hours. Remove steak from bag and broil about 7 minutes per side. Remove steak from oven and tent with foil for 10 minutes before slicing.

Notes

If you don’t have molasses, use ¼ cup maple syrup and ¼ cup brown sugar.
Serve with quick pickled cucumbers that have been thin sliced using a mandolin:
Easy Asian Sesame Cucumber Salad
2 medium sized cucumbers, 1 teaspoon salt, 2 tablespoons dark sesame oil, 2 tablespoons seasoned rice vinegar, ½ teaspoon sugar, ½ teaspoon red pepper flakes.
Using a mandolin, thin slice the cucumbers. Place cucumbers in a serving bowl. Toss with the ingredients listed above and let sit in the refrigerator for a couple of hours. 
 

Nutrition

Calories: 271kcal | Carbohydrates: 22g | Protein: 17g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 45mg | Sodium: 51mg | Potassium: 443mg | Fiber: 1g | Sugar: 20g | Vitamin A: 148IU | Vitamin C: 12mg | Calcium: 59mg | Iron: 2mg

Asian Steak Marinade For Flank Steak …It’s What’s for Dinner.

Grilled Chicken Burgers with Chorizo and Cumin-Lime Quick Pickles

By 70 Comments

These Grilled Chicken Burgers combine chorizo sausage with ground chicken breast to deliver a burger that will wow your crowd. The combination of meat nails it when it comes to flavor and texture. Chorizo adds just enough pizzaz to make this a juicy burger that you’ll want to make over and over.

Chicken chorizo burger with homemade quick pickles.

Why Chorizo Is The Secret To Juicy, Flavor Packed Grilled Chicken Burgers

Many grilled chicken burger recipes rely on egg or breadcrumbs as binders to help retain moisture and prevent dryness. But there's a better way to build a juicy, flavor-loaded burger-by combining lean ground chicken with rich, spicy Mexican chorizo.

Chicken breast alone can result in a burger that's dry, crumbly, and lacking flavor. That's where chorizo comes in. Mexican chorizo not only adds essential fat to keep the burger moist, but it also infuses every bite with bold, tangy flavor and a hint of warm heat. The result? A chicken burger that's anything but boring.

This chicken and chorizo combination is a winning combination that stands up beautifully on the grill-juicy, flavorful, and perfectly satisfying. And to take things to the next level, we top it with quick cumin-lime pickles that add a bright, zesty crunch.

Grilled Chicken Burgers with Chorizo: juicy, smoky, a little spicy, and guaranteed to impress.

Choosing The Best Ground Chorizo

Please note, we’re making these grilled chicken burgers with bulk Mexican Chorizo, packaged and resembling ground beef. Mexican Chorizo sausage in a tube contains too much oil and would be difficult to form into a burger patty.

And please don’t confuse Spanish Chorizo with Mexican Chorizo. Spanish chorizo is dry cured and smoked. It’s commonly sold in links and simply won’t work to make this burger. Save that product for soups or your next charcuterie board.

Ingredients You’ll Need For The Grilled Chicken Burgers

Ingredients to make grilled chicken burgers.
  • Ground Chicken: I’ve made these grilled chicken burgers using ground chicken breast and a package labeled ground chicken, which is a combination of breast and thigh meat. The latter will bring a little more flavor and fat, but both blends work well here.
  • Onion: I like using a sweet or yellow onion here. And grated rather than chopped.
  • New Mexico Chile Powder: Living so close to New Mexico, I’m very lucky to have a good stash of all kinds of New Mexico Chile Powders. Chimayo Chile Powder is my red chile powder of choice. You can also use Ancho Chile Powder which is readily found on the spice aisle at your local supermarket.

Ingredients To Make Quick Pickles

Ingredients to make cumin lime quick pickles.
  • Rice Vinegar: I like using Seasoned Rice Vinegar. It’s more flavorful due to the addition of salt and sugar. Check the label is you’re against MSG, some brands do add it.
  • Cucumbers: Choose English cucumbers or Baby Cucumbers. Each of those varieties have a more pleasant and edible skin.
  • Smoked Sea Salt: Check the spice aisle and look for a smoked salt product. It will enhance the flavor of the pickling solution. If you can’t find any, just substitute with Kosher salt.

Step By Step Instructions – Quick Pickles

These are called quick pickles because they’re not going through the canning process, however they still need to soak in brine to gain flavor. Since the cumin lime pickles need a couple of hours to make, let’s start with them first.

Slicing English Cucumbers with a mandolin.
Letting cucumbers drain before adding to a pickling solution.
Cucumber slices soaking in liquid to make quick pickles.
  1. Step 1: Slice The Cucumbers: Use a mandolin for even slicing which will equal even flavor. Slice them with skin on ⅛ inch thick.
  2. Step 2: Place them in a colander and sprinkle with a little salt. Set the colander on a plate or in the sink and let them drain for 2 hours. This will help them soak up the flavor of the pickling brine.
  3. Step 4: In a medium bowl, mix together the pickling brine ingredients. Add the cucumber and stir. Let them soak in the liquid for 1 hour.

Step by Step Instructions – Chicken Chorizo Burgers

Mixing chorizo with ground chicken to make grilled chicken burgers.
Three chicken patties to make grilled chicken burgers.
  1. Step 1: Break up the ground chorizo into very small pieces and add it to the ground chicken. Place the meat in a bowl, add the grated onion, garlic and red chile powder. Use your hands to mix together gently, just as you would making meatloaf, being careful not to over mix.
  2. Step 2: Form patties and refrigerate for 1 hour. Preheat grill to 450 degrees, then lower to 350 degrees. Cook on each side about 6 minutes. Tent with foil towards the end to insure they are no longer pink inside. Use a digital read thermometer to make sure the internal temperature is 165 degrees. No backyard grill? These chicken burgers can easily be made stovetop using a grill pan or cast iron skillet.
Chicken burgers on the grill.

As you can see, these chicken burgers on the grill are holding together nicely and sporting some mighty fine grill marks. For just the two of us, I only grilled three patties and froze the rest to use at a later date.

About The Texture Of Raw Chicken Patties

While forming the chicken burger patties, you’ll find the texture to be very different than when making ground beef burgers. The meat will feel sticky and somewhat loose. Not to worry, refrigerating will help them firm up, and once they hit that sizzling grill, they’ll cook up just fine without falling apart.

Flavor Variations For Chicken Chorizo Burgers

  • Healthier: Make these healthier by serving this grilled burger using iceberg lettuce leaves to replace a hamburger bun. Simply make the burger patties smaller.
  • Southwestern: Skip the quick pickles and add a topping of smashed avocado or Molcajete Guacamole. Or, top with some Pickled Red Onions.
  • Tropical: Top with a scoop of Jalapeno Pineapple Coleslaw instead of the pickles.
  • Make it Cheesy: During the last two minutes of cooking, add a slice of cheese. Have fun and think outside the cheddar box. Try slices of Pepper Jack Cheese to compliment the flavor of Chorizo.
  • Wanting some barbecue? As the burgers cook, baste each side with your favorite bbq sauce or some Cherry BBQ Sauce. It’s a great flavor for chicken.

Tips For Success

  • Since we’re grilling a very lean burger, clean the grill grates well and then oil the grates. Just pour some oil on a bunched up paper towel and use grilling tongs to swipe the oiled paper towel over the grates before adding the burger patties. I like to use Avocado oil.
  • Resist the urge to press down on the chicken patties as they cook. When you do that you’re releasing some of the juices. Let’s keep those burgers juicy and tender.
  • Be safe and use a digital read thermometer to check the internal temperature before removing from the grill. Chicken burgers are ready to pull from the grill when they reach 165 degrees registered from the center of the burger.
  • Grate The Onion: Grating onion is easy using a zester. Grating rather than chopping onion will help the burger hold together better. Chunks of chopped onion may compromise the burger’s ability to stand up on the grill.

What To Serve It With, Sides and Drink Pairings

This chicken chorizo burger would be great with sweet potato fries . Or try this Mexican Corn Salad with Citrus Aioli. Potato salad is always a welcome side dish, take a look at this recipe for Blue Cheese Potato Salad with Bacon.

Mexican Micheladas would make a refreshing beverage for grilled chicken burgers. Or check out my recipe for Spicy Pineapple Jalapeno Margarita.

FAQ’s

Are These Chicken Burgers Gluten Free?

Everything about these grilled chicken burgers are gluten free aside from the bun. All you’ll need to do is substitute a regular burger bun for a gluten free bun.

How To Prevent Grilled Chicken Burgers From Drying Out?

Chorizo. We’re adding a bit of chorizo sausage which will bring some fat to the lean ground chicken. That chorizo will help add juicy texture and flavor to these chicken burgers.

Can I Prep Patties Ahead And Freeze?

Absolutely. This recipe makes 6 burger patties. With the two of us, I make three patties and freeze the remaining. Just wrap the patties individually with plastic wrap. Then place in a freezer safe container, or freezer safe zip-lock style bag. They’ll keep for up to three months. Thaw in the refrigerator overnight and then grill.

Related Recipes

And if you’re burger fanatics like us, don’t miss my category for Hamburger Recipes. You’ll find one of the most popular burgers on my site for Bobby Flay’s Texas Burger with Coleslaw.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Chorizo burgers with cumin lime quick pickles.
Print Recipe
5 from 2 votes

Grilled Chicken Burgers with Chorizo and Cumin-Lime Quick Pickles

These grilled chicken burgers nail it when it comes to flavor and texture. The chorizo adds just enough pizzaz to make this a juicy burger that you'll want to make over and over
Prep Time10 minutes
Cook Time10 minutes
Resting time – Pickles3 hours
Total Time3 hours 20 minutes
Course: Main Course Chicken
Cuisine: American/Mexican
Servings: 6
Calories: 172kcal
Author: Lea Ann Brown

Ingredients

  • For the quick pickles
  • 2 ½ cups Persian cucumbers or baby cucumbers, or english cucumbers
  • Pinch of kosher salt
  • 1 ½ teaspoons ground cumin
  • ½ teaspoon garlic powder
  • ½ cup Seasoned rice wine vinegar
  • 2 limes zest and juice
  • ¼ teaspoon smoked salt
  • For The Chorizo Burgers
  • ½ pound Mexican chorizo sausage bulk chorizo
  • 1 pound Ground chicken thighs or chicken breast
  • ¼ onion grated
  • 2 cloves garlic grated
  • ¼ teaspoon Freshly ground black pepper

Instructions

  • For the Quick Pickles: Begin by slicing the cucumbers into a pickle shape by using a mandolin, or the slicing blade on your food processor. ⅛" thick is a good size. You can also use a very sharp knife and a keen eye to accomplish this.
  • Place the cucumbers in a colander and add a pinch of salt and toss. Place them on a plate, or in the kitchen sink. The salt will extract some of the moisture which will allow them to absorb more of the pickling flavor. Let them sit for 2 hours.
  • In the meantime, prepare the quick pickling liquid. Combine the vinegar, lime zest and juice, cumin, garlic powder, smoked peppercorns and salt. Pour over the cucumbers and let sit for about an hour.
  • For The Chorizo Burgers:
  • While the pickles are brining, break up the ground chorizo into very small pieces and add it to the ground chicken. Place the meat in a bowl, add the grated onion, garlic and red chile powder.
  • Use your hands to mix together gently, being careful not to over mix.
  • Form patties and refrigerate for 1 hour. Preheat grill to 450 degrees, then lower to 350 degrees. Cook on each side about 6 minutes. Tent with foil towards the end to insure they are no longer pink inside. Use a digital read thermometer to make sure the internal temperature is 165 degrees.
  • To build the burgers, start with a toasted bun and the chorizo chicken patty. Top with a few of the quick pickles, a slice of tomato and some lettuce.

Notes

Tips For Success: 
  • Since we’re grilling a very lean burger, clean the grill grates well and then oil the grates. Just pour some oil on a bunched up paper towel and use grilling tongs to swipe the oiled paper towel over the grates before adding the burger patties. I like to use Avocado oil.
  • Resist the urge to press down on the chicken patties as they cook. When you do that you’re releasing some of the juices. Let’s keep those burgers juicy and tender.
  • Be safe and use a digital read thermometer to check the internal temperature before removing from the grill. Chicken burgers are ready to pull from the grill when they reach 165 degrees registered from the center of the burger.
  • Grate The Onion: Grating onion is easy using a zester. Grating rather than chopping onion will help the burger hold together better. Chunks of chopped onion may compromise the burger’s ability to stand up on the grill.

Nutrition

Calories: 172kcal | Carbohydrates: 1g | Protein: 17g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 92mg | Sodium: 602mg | Potassium: 401mg | Fiber: 1g | Sugar: 1g | Vitamin A: 190IU | Vitamin C: 8mg | Calcium: 14mg | Iron: 1mg

Grilled Chicken Burgers …. It’s whats for dinner

Old Fashioned Banana Bread Recipe Using Buttermilk

By 23 Comments

Straight from my Grandmother’s recipe box, this banana nut bread recipe is tried and true, easy, dense, moist and full of banana flavor.

Serve this with Fried Ham and Potatoes (Country Potatoes) for a good old fashioned breakfast.

Sliced old fashioned Banana Nut Bread on a plate with butter.

What You Can Expect From This Recipe

This is a Old Fashioned Banana Nut Bread recipe that’s been in our family for around 70 years. It’s our go-to quick bread recipe, that’s no fuss, easy and reliable.

  • It’s a banana nut bread recipe using shortening. In our case we always used Crisco.
  • It’s a banana nut bread recipe using buttermilk.
  • It’s made with basic baking ingredients.
  • A reliable, moist and old-fashioned banana bread using Crisco. This recipe uses the creaming method where the shortening, sugar and eggs are creamed together before the bananas and dry ingredients are added. Creaming adds air, and affects the volume and texture of the bread.
  • Fill the loaf pans and it’s ready to bake. Easy!

Ingredients You’ll Need

Ingredients to make old fashioned banana nut bread.
  • Aside from basic pantry ingredients, this recipe for Old Fashioned Banana Nut Bread is unique that it uses Buttermilk and Crisco Shortening.

Step by Step Instructions, It’s So Easy

Creaming shortening and sugar to make old fashioned banana nut bread.
Adding dry ingredients to batter to make old fashioned banana nut bread.
  1. Step 1: With a hand mixer or stand mixer, cream shortening and sugar, add eggs and beat until fluffy. About 2 minutes.
  2. Step 2: Add dry ingredients, mashed bananas, buttermilk and chopped pecans.
Adding banana nut bread batter to loaf pans.
Baked banana nut bread in loaf pans.
  1. Step 3: Pour batter into greased and floured 9 x 5″, 9 ½ x 5 ½ ” or two 8″ loaf pans. Bake 350 degrees 50 minutes for the larger pans, or 40 minutes for the small pans. 
  2. Step 4: Let the loaves cool completely. Run a butter knife around the edge of the bread and then invert the loaf pan to gently nudge the bread from the pan. If needed, tap the bottom of the pan while the loaf is upside down to encourage it to release.

Tips For Success

  • Use very ripe bananas.
  • Use a whisk to stir the flour, then use a spoon to gently place in measuring up.
  • Use butter to grease the pans before baking. You can also flour the pans for extra protection against sticking and easy removal.
  • I like to use two 8-inch loaf pans. You can also use one 9-inch loaf pan. If your use the larger loaf pan, increase cooking time to 50 minutes.

Variations

  • You can use walnuts in place of pecans. Or simply omit the nuts if there are allergy issues.
  • Add some chocolate chips, peanut butter chips or even butterscotch chips. ½ – ¾ cup will work well here.

Storage

Let each loaf come to room temperature. Wrap in plastic wrap to keep bread moist. Serve at room temperature for up to four days. Or freeze for up to three months.

How To Serve It

  • Slice and spread with softened butter or with room temperature cream cheese.
  • However you slice and spread it, it’s totally delicious for breakfast, snack or even dessert.

Old Fashioned Banana Nut Bread Recipe

I hope you give this classic banana nut bread recipe a try. It’s our family favorite.

More Quick Bread Recipes

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Old fashioned banana nut bread using buttermilk.
Print Recipe
5 from 4 votes

Old Fashioned Banana Nut Bread

Moist and full of flavor. A perfect banana nut bread recipe.
Prep Time20 minutes
Cook Time17 minutes
Total Time37 minutes
Course: Bread
Cuisine: American
Servings: 10
Calories: 353kcal
Author: Lea Ann Brown

Ingredients

  • 2 cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup vegetable shortening Crisco
  • 1 cup sugar
  • 1 cup banana very ripe and mashed. Simply use a fork here.
  • ½ cup buttermilk
  • 2 large eggs
  • ¾ cup pecans — chopped

Instructions

  • Sift flour, soda and salt together.
  • With a hand mixer or stand mixer, rream shortening and sugar, add eggs and beat until fluffy. About 2 minutes. Add dry ingredients, mashed bananas, buttermilk and chopped pecans.
  • Pour batter into greased 9 x 5", 9 ½ x 5 ½ " or two 8" loaf pans. Bake 350 degrees 50 minutes for the larger pans, or 40 minutes for the small pans. Test with a cake tester to make sure batter is cooked through. Oven temps vary, so I start checking doneness after 40 – 50 minutes and add a few minutes on the timer until banana bread is cooked through.
  • Let the loaves cool completely. Run a butter knife around the edge of the bread and then invert the loaf to gently nudge out of the pan. If needed, tap the bottom of the pan while the loaf is upside down to encourage it to release.

Notes

Tips For Success
    • Use very ripe bananas.
    • Use butter to grease the pans before baking. You can also flour the pans for extra protection against sticking and easy removal.
    • I like to use two 8-inch loaf pans. You can also use one 9-inch loaf pan. If your use the larger loaf pan, increase cooking time to 50 minutes.
    • Use a whisk to stir the flour, then use a spoon to gently add the flour to the measuring cup. (Rather than scooping the measuring up into the flour)This will help keep the banana bread fluffier in texture and not too dense. As always use the back of a butter knife to scrape the flour even to the top of the measuring cup.

Nutrition

Calories: 353kcal | Carbohydrates: 44g | Protein: 5g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 44mg | Sodium: 256mg | Potassium: 146mg | Fiber: 2g | Sugar: 23g | Vitamin A: 91IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 2mg

Old Fashioned Banana Nut Bread …It’s What’s for Baking.

Creamy Sauerkraut Soup with Sausage and Potatoes

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Creamy Sauerkraut Soup is an intriguing tangy hearty soup. With potatoes and smoky sausage your family will love this recipe. A nod to traditional polish kapusniak (sauerkraut soup) this is a creamy version thats satisfyingly rich in texture, filling, with a tangy bright flavor.

Hearty creamy soups are a welcome treat during the colder months. Some of our favorites are Cheddar Cheese Soup with Chicken and Poblanos, and Creamy Wild Rice Soup with Chicken. Check ’em out.

A bowl of creamy sauerkraut soup with sausage and potatoes

Creamy sauerkraut soup with sausage and potatoes. A jar of sauerkraut in the pantry, a few potatoes on the counter and some sour cream in the fridge turned into a creamy comforting soup for dinner.

Sauerkraut in soup sounded so interesting, and with most of the ingredients on hand, I had to give it a try. It was a very pleasant surprise.

Why You’re Going To Love This Recipe

  • Using the starchy potato water as the broth base for this soup, makes this an even creamier, richer end result.
  • A combination of potatoes and sauerkraut gives this soup a lovely kraut flavor without being too tart.
  • Easy and hearty it’s wonderful for a weeknight meal.

Creamy from the sour cream and the starchy potato broth, tart with sauerkraut and smoky with the sausage, we loved this hearty soup and I’ll add it my database and make it again.

Let’s take a look.

Ingredients You’ll Need

Ingredients to make sausage sauerkraut soup.
  • Sausage: Purchase pre-cooked links of your favorite smoked sausage. Bratwurst is a natural choice, Kielbasa works good and I’ve even used Andouille for a spicier soup.
  • Potatoes: Peeled and cubed into bite sized pieces.
  • Sauerkraut: Choose your favorite brand. One small can is enough for this soup.
  • Onions: Sweet or yellow onion, chopped.
  • Sour Cream: Full fat sour cream makes this sauerkraut soup super luxurious.
  • Spices: Garlic, caraway seed and dill.

Subs and Swaps

  • Sauerkraut: If you purchase Bavarian style sauerkraut, it will already contain caraway seeds. You may want to skip adding additional caraway seeds. Or perhaps half of what is called for in this recipe.
  • Sausage: If you’re choosing uncooked sausage, brown the sausage well before adding to this soup recipe.
  • Sour Cream: We like full fat for this recipe, however, reduced fat sour cream will work fine. It will just produce a thinner end result.

How To Make It – It’s Easy

Boiling potatoes to make sauerkraut soup.
Cooking onions to make sauerkraut soup.
  1. Step 1: In stockpot or Dutch oven, combine water, potatoes and salt. Heat to boiling. Cook until potatoes are almost tender, about 15 minutes.
  2. Step 2: While potatoes are cooking. Heat a medium fry pan over medium high heat. Add neutral oil. Once the oil is shimmering, add the chopped onion. Lower heat to medium and cook onions, stirring often, for about 7 minutes. Add garlic and cook until fragrant.
Making cream sauce for sauerkraut soup.
Sour cream sauce for sauerkraut soup.
  1. Step 3: Make that sauerkraut soup creamy. Using a one-cup measuring cup, fish out one cup of the starchy potato water.
  2. Step 4: Add the sour cream to the water and whisk until smooth. Set aside.
Sauerkraut soup with potatoes and sausage cooking in a Dutch oven.
Adding sour cream sauce to make sauerkraut soup creamy.
  1. Step 5: Without draining the water from the potatoes, add sausage, sauerkraut, dill and caraway. Simmer for 5 – 10 minutes or until everything is heated through.
  2. Step 6: Just before serving, stir the sour cream mixture into the soup.
Creamy sauerkraut soup with potatoes and sausage in a Dutch oven.
  1. Step 7: Heat thoroughly over low heat. Serve immediately.

FAQ’s, Sauerkraut Soup

What Are The Best Potatoes To Use For Sauerkraut Soup?

Yukon Gold or Red Potatoes are a waxy potato and contain less starch. This means they’ll hold up with a better texture than a starchy russet potato. Save those russet potatoes for your next Baked Potato side dish.

What Kind Of Sauerkraut Is Best For This Soup?

Use your favorite brand, whether it be bagged, canned or even fresh. Most sauerkraut is kept in a salty liquid, some bagged sauerkraut can contain a lot of vinegar. Drain bagged sauerkraut if you feel the flavor is too strong,

What Do You Serve With Sauerkraut Soup?

Because this recipe contains sausage and potatoes, it’s a hearty meal on its own. All you need to finish the meal is some crusty bread or a fresh homemade green salad.

Tips For Success

  • Don’t feel like you need to add salt to this recipe. The potatoes are cooked in salty water and canned sauerkraut and sausage can bring a very salty flavor. Taste at the end of cooking time before you make a decision to add more salt.
  • Don’t use low fat sour cream to make this soup. This is not the time to skimp on fat calories. Plus a low-fat sour cream will tend to separate if the heat gets too high while cooking. For the ultimate creamy sauerkraut soup, use full fat.
  • Purchase pre-cooked links of your favorite smoked sausage. Bratwurst is a natural choice, Kielbasa works good and I’ve even used Andouille for a spicier soup.
  • If you purchase Bavarian style sauerkraut, it will already contain caraway seeds. You may want to skip adding additional caraway seeds. Or perhaps half of what is called for in this recipe.

Leftovers and Storage

  • Like most soups, they always taste better the next day. Sauerkraut soup will keep in the refrigerator for up to three day in an airtight container. Reheat in the microwave or stove top.
  • You can freeze this soup. Again, using an airtight container it will keep in the freezer for up to three months.

Recipe for Sauerkraut Soup With Sausage

Sauerkraut soup.

Living in Colorado, I feel like it’s soup season more than it’s not. I consider soups and stews to be my specialty and I hope you give this Sauerkraut Soup a try. It’s a thick creamy bowl of German-style soup that is irresistible with flavor. Tart, salty and sausage savory.

And if you’ve never tried sauerkraut in soup, you’re in for a treat.

And if you’re looking for more soup recipes, don’t miss my Soup Category. You’ll find lots of great recipes including the most popular on my site for Taco Soup with Ranch Dressing.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Creamy sauerkraut soup with sausage and potatoes.
Print Recipe
4.88 from 8 votes

Creamy Sauerkraut Soup with Sausage and Potatoes

Sauerkraut brings an intriguing tangy base for potatoes and smoky sausage. An easy and hearty soup recipe for incorporating sauerkraut into your diet.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Soup, Stews and Chilis
Cuisine: German
Servings: 6
Calories: 197kcal
Author: Lea Ann Brown

Ingredients

  • 4 ½ cups water or chicken broth
  • 4 cups potatoes peeled and cubed
  • 1 teaspoon kosher salt
  • ¾ pound smoked sausage sliced ¼ inch thick
  • 16 ounces sauerkraut 1 small can, undrained
  • 1 tablespoon neutral oil such as canola
  • 1 medium onion peeled and diced. About 1 cup
  • ½ teaspoon garlic chopped
  • 1 Teaspoon dried dill or 1 Tablespoon fresh dill
  • ½ teaspoon caraway seeds
  • 1 cup sour cream

Instructions

  • In stockpot, combine water, potatoes and salt. Heat to boiling. Cook until potatoes are almost tender, about 15 minutes.
  • While potatoes are cooking. Heat a medium fry pan over medium high heat. Add 1 Tablespoon neutral oil, such as canola. Once the oil is shimmering, add the chopped onion. Lower heat to medium and cook onions, stirring often, for about 7 min. Or until starting to soften. Add garlic and cook until fragrant. About 1 minute. Remove from heat.
  • Using a 1 cup measuring cup, fish out 1 cup of the starchy water. Add the sour cream to the water and whisk until smooth. Set aside
  • Without draining the water from the potatoes, add sausage, sauerkraut, dill and caraway. Simmer for 5 – 10 minutes or until everything is heated through.
  • Just before serving, stir the sour cream mixture into the soup.
  • Heat thoroughly over low heat. Serve immediately.

Notes

Tips
  • Purchase pre-cooked links of your favorite smoked sausage. Bratwurst is a natural choice, Kielbasa works good and I’ve even used Andouille for a spicier soup.
  • If you purchase Bavarian style sauerkraut, it will already contain caraway seeds. You may want to skip adding additional caraway seeds. Or perhaps half of what is called for in this recipe.

Nutrition

Calories: 197kcal | Carbohydrates: 29g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 762mg | Potassium: 855mg | Fiber: 5g | Sugar: 5g | Vitamin A: 262IU | Vitamin C: 25mg | Calcium: 89mg | Iron: 2mg

Sauerkraut Soup with Sausage and Potatoes …It’s What’s for Dinner.