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Zesty Chicken Tostadas with Feta Cheese

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Shredded Chicken Tostadas with a Greek Twist. Just add Feta Cheese and Olives. So easy, this is a great weeknight quick easy meal.

Zesty Chicken Tostadas with Feta Cheese, olives and tomatoes.

Have you ever escabeche ‘d? I think my biggest takeaway from being a Rick Bayless devotee has been the discovery of dishes that use vinegar.

Use vinegar to either cook in or marinate in. I wouldn’t call it exactly “pickling”, but it sure adds a wonderful zing to your Mexican dish.

The simplest way to enjoy this method is to simply toss lettuce with a little red wine vinegar before sprinkling on your favorite taco recipe. Try it sometime – you’ll be glad you did.

How to make homemade tostada shells

And, would you like an easy method to make your own tostada shells from soft corn or flour tortillas. So easy! And so much better than packaged tostada shells.

Simply preheat your oven to 450 degrees. Grab a sheet pan and place your soft flour or corn tortillas on the pan.  Brush each side with a little olive oil. You can even overlap the tortillas to make a larger batch.

Easy way to make homemade tostada shells for homemade tostadas

Bake them 3 minutes, turn them and bake an additional 3 minutes. Voila – crispy wonderful homemade tostadas shells for any homemade tostada recipe. With that said, let’s take a look at this zesty chicken version.

Tip For Success

  • For extra flavor, sprinkle each side of the corn tortilla lightly with salt and chile or chili powder before cooking. 

With a chicken breast in the freezer, feta cheese that I keep on hand for salads, a tomato that’s been basking in the sunshine on the kitchen counter, black olives from the relish plate from the Super Bowl party and my homemade tostada shells fresh out of the oven, I was able to throw this super easy recipe together for dinner.

Chicken Tostadas with Feta and Olives

Homemade chicken tostada recipe with feta and olives. Easy Mexican Dish for a weeknight meal.

This is a really easy and delicious recipe that will become a staple around our house.  And of course with tostadas, there are so many variations available if you don’t have all the exact items on hand. For instance take a look at this Black Bean Chicken Tostada Recipe … yum and easy. And you won’t want to miss this very special recipe for Adobo Grilled Shrimp Tostadas with Lime Slaw.

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.

Zesty Chicken Tostadas with Feta Cheese, olives and tomatoes.
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5 from 1 vote

Zesty Chicken Tostadas with Feta

A Mexican classic with a Greek twist
Prep Time15 minutes
Cook Time6 minutes
Chicken Cooking Time20 minutes
Course: Main Course Chicken
Cuisine: Mexican Fusion
Servings: 4
Calories: 463kcal
Author: Lea Ann Brown

Ingredients

  • ¾ pound plum tomatoes chopped
  • ½ cup black olives sliced
  • ⅛ cup chopped fresh parsley
  • 1 boneless skinless chicken breast about 1 pound. Cooked and shredded
  • ½ teaspoon salt
  • ½ teaspoon black pepper fresh ground
  • 2 tablespoons red-wine vinegar
  • 3 tablespoons cooking oil plus more for brushing tortillas
  • 8 small flour or corn tortillas
  • ½ pound feta cheese about 2 cups, crumbled

Instructions

  • Heat the oven to 450°. In a large glass or stainless-steel bowl, combine the tomatoes, olives, parsley, chicken, salt, pepper, vinegar, and the 3 tablespoons oil.
  • Brush the tortillas on both sides with oil and then put on baking sheets, overlapping if necessary. Bake the tortillas until starting to brown, 2 to 3 minutes. Turn the tortillas and brown the other side, 2 to 3 minutes longer.
  • Remove the baking sheets from the oven and top each tortilla with an equal amount of the feta cheese. Return the baking sheets to the oven; cook until the cheese is just melting, 1 to 2 minutes longer. Top the tortillas with the chicken mixture.

Nutrition

Serving: 1tostada | Calories: 463kcal | Carbohydrates: 30g | Protein: 24g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 87mg | Sodium: 1281mg | Potassium: 553mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1189IU | Vitamin C: 15mg | Calcium: 344mg | Iron: 2mg

Chicken Tostadas with Feta Cheese…It’s What’s For Dinner

Sticky Lips Chicken

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Chicken thighs and drumsticks are browned and then braised in Brown Mustard Veal Demi Glace Sauce. The collagen in the veal demi glace coats the chicken with such a thick sticky glaze, hence the title, Sticky Lips Chicken.

Sticky Lips Chicken. Chicken thighs and legs are browned and braised in a rich veal stock and brown mustard sauce.

I’ve been hearing a lot about Marczyk Fine Foods lately, so talked the hubby into leaving our suburban bubble for a Saturday morning field trip  into the city for a visit. The mission?… to make their Sticky Lips Chicken recipe.

Marczyk Fine Foods is at Clarkson and 17th  just east of Downtown Denver.  With easy parking, a fine wine department and the smells of exotic spices and simmering  foods wafting as we went in the front door, I knew I was going to love this place.

A stack of beautiful corn tortillas made just for the store stacked in front of the meat counter. The label indicates these were not made by gringos. I bought some.

We found this small neighborhood market filled with specialty gourmet food items,  fresh seafood, organic produce, gourmet cheeses, exotic stuffed olives, an impressive meat counter that includes Niman Ranch products and a deli area offering house made sandwiches and prepared food items.

Every item in the store is obviously chosen for quality.  If I hadn’t already been on a Sticky Lips Chicken mission,  I would have purchased some delicious looking crab stuffed sole that I watched one of the chefs sprinkling with vibrant red smoked paprika.

I’ve included some affiliate product links for your convenience.

I had seen this recipe for Sticky Lips Chicken in my new Colorado Classique Cookbook.  The recipe called for a slice of frozen veal demi glace which I had never seen anywhere and was available at their market.  With my sack filled with items I have never seen, such as wild boar sausage, New York style split buns, and that frozen veal stock,  we headed back South to prepare that chicken for dinner.

This is simply, and surprisingly delicious and I fully credit the impressive flavors to good quality chicken,

Oregon Pinot Gris, hinting of melon and peach,

and that rich flavored frozen roasted veal stock

So here’s the recipe for Marczyk’s Sticky Lips Chicken

Salt and pepper chicken pieces and brown in a heavy pan in butter.  Remove and set aside.

Sweat 2 sliced shallots in the pan and deglaze the pan with a dry white wine.   Add a dollop of good quality brown mustard and several sprigs of tarragon.

Add chicken back in along with a little more wine, a slice of frozen veal stock and some quality sherry vinegar to make a nice braising liquid for the chicken.

Braised Chicken in Veal Demi Glace and Brown Mustard Sauce. Sticky Lips Chicken is a luxurious chicken dinner.

Bake at 350 degrees for about an hour.  Serve over buttery egg noodles.

Marczyk owner, Pete says this delicious braised chicken gets its name from the veal demi used in the sauce, adding that the collagen makes your lips stick together.

Braised chicken legs and thighs are cooked in a luxurious veal demi-glace brown mustard sauce. Nice and sticky.
Print Recipe
5 from 1 vote

Sticky Lips Chicken

Chicken thighs and legs are browned and then braised in a luxurious veal demi glace, brown mustard sauce. 
Prep Time30 minutes
Cook Time1 hour 40 minutes
Total Time2 hours 10 minutes
Course: Main Course Chicken
Cuisine: American
Servings: 6
Calories: 421kcal
Author: Lea Ann Brown

Ingredients

  • 3 pounds skin-on chicken legs thighs and drumsticks separated
  • ¼ cup canola oil or crisco shortening
  • 3 large shallots peeled and sliced
  • ½ cup brown mustard
  • 1 cup white wine
  • 2 tablespoons sherry vinegar or any other wine-based vinegar
  • ¼ pound veal demi-glace Bonewerks CulinArte is recommended
  • 2 tablespoons fresh tarragon chopped
  • Salt and pepper

Instructions

  • Liberally salt and pepper the chicken. In a large non-stick fry pan brown the chicken in oil over medium heat, about 10 minutes per side. Remove and let drain on paper towels.
  • Drain off all but about 2 tablespoons of fat. Lightly brown the shallots over medium heat. Add the mustard, wine, sherry, veal demi-glace and fresh tarragon leaves, and stir. Add the chicken and the sauce to a Dutch oven. Cover with enough water to bring the liquid about halfway up the sides of the chicken. Stir once, cover and cook in a 350ºF oven for 1 hour until chicken is golden. Serve with mashed potatoes, rice, noodles or polenta.

Nutrition

Calories: 421kcal | Carbohydrates: 5g | Protein: 23g | Fat: 31g | Saturated Fat: 6g | Cholesterol: 120mg | Sodium: 152mg | Potassium: 453mg | Fiber: 1g | Sugar: 2g | Vitamin A: 217IU | Vitamin C: 3mg | Calcium: 52mg | Iron: 2mg
 
 Marczyk Fine Foods Sticky Lips Chicken…It’s What’s For Dinner.

Juicy Buffalo Burgers – The Ultimate How To Guide

By 77 Comments

These Buffalo Burgers will elevate your burger game. Rich, lean bison meat meets sizzling caramelization for the ultimate gourmet burger. A great lineup of seasonings and a homemade secret sauce, this recipe proves that buffalo burgers aren't just a healthier alternative, they're a serious burger upgrade.

bison burger topped with sauce and onion rings, served with fries

Table of contents

Why Choose Bison Meat For Burgers

Simply stated, bison meat offers a leaner and healthier alternative to traditional beef, making it an excellent choice for a flavorful burger. So, if you’ve been curious about cooking with bison, this Buffalo Burger recipe is a great place to start.

Flavor and Texture

  • What does bison taste like? Bison is slightly sweeter and richer than beef. And has a more dense texture due to being lower in fat.
  • Ground Bison is lean, which is why bison burgers never seem greasy. They offer a leaner, richer alternative to beef, and is celebrated for its robust flavor and nutritional benefits.

Bison Nutritional Profile, Is Ground Bison Healthier?

Bison graze in open grasslands and are not typically raised in cattle type pens. And because Bison are primarily range fed and eat grass, their meat has a lower fat content than beef.

  • Is Bison healthy to eat? Bison meat is lower in fat and cholesterol. Bison is high in protein and iron and rich in omega-3 fatty acids. Source: National Bison Association. Bison meat has fewer calories and less saturated fat than beef, and a relative proportion of unsaturated to saturated fats is better for health, especially heart health. source: Webmd
  • Is Bison Meat Good For Burgers? The most important thing you need to keep in mind is that with bison's lower fat content, it will require less cooking time. Use a digital meat thermometer to make sure your buffalo burgers are cooked to medium. Which is an internal temperature of 160 degrees.

Where To Find It?

Where can you buy bison meat? Bison meat can be found in many grocery stores, warehouse retailers, natural food stores and local butcher shops. The National Bison Association encourages consumers to use the to use the BuySomeBison Mobile-App or their online Bison Buyer's Guide to discover bison ranchers and retailers close to you!

How To Guarantee Buffalo Burgers That Are Juicy and Tender

You can substitute ground bison for any recipe calling for ground beef and with just a slight adjustment to the cooking time end up with a decent burger. But with bison being a leaner option, I’m going to add fat and binder (using an egg) and some savory seasonings to elevate the flavor. A bit of brown sugar will boost those warm savory flavors.

Topped with my secret burger sauce, the end result is a buffalo burger like none other you’ve never had.

Ingredients You’ll Need

Ingredients to make buffalo burgers.
  • Ground Bison Meat can readily be found in the meat case at your local grocer.
  • 1 Egg: I’m using an egg to add fat, moisture and as a binder for the spices.
  • Neutral Oil: Because of Bison’s lean nature, we’ll add a little oil to the pan to insure we create that highly sought after crusty sear that we all love on burgers. Which in chef’s terms, Maillard Reaction.
  • Seasonings To Enhance Juiciness: Freshly ground black pepper, Rosemary, Thyme, Kosher Salt, Worcestershire Sauce.
  • Hamburger Buns

What Are The Best Buns and Toasting Method For Buffalo (bison) Burgers?

  • Choose a regular hamburger bun that’s soft, sturdy and flavorful. No need to go gourmet here. Tip: I discourage the use of Brioche buns simply because they are too soft, too sweet, and that high butter and sugar content can lead to a soggy bun that will fall apart under the weight of a juicy burger.
  • Best Way To Toast A Hamburger Bun: Just smear the inside of each bun with a little butter, margarine, or even a thin smear of mayonnaise (preferred). Place each bun half, oiled side down in the fry pan or on the grill until they’re starting to toast. No need to scrape out the skillet to toast buns, those tiny bits of left over meat will add flavor.

Ingredients To Make The Burger Sauce

Ingredients to make special sauce for Buffalo burgers.
Secret Sauce for Buffalo Burgers.
  1. This bbq based sauce is so very simple. An equal amount (¼ cup each) of your favorite Barbecue Sauce, Mayonnaise and Ketchup. Just whisk it together and let it sit while you make the burger patties.

How To Make Juicy Buffalo Burger Patties

Mixing spices with ground bison meat to make Buffalo Burgers.
Four uncooked Buffalo Burger patties.
  1. Step 1: Sautee chopped onion in a small amount of oil in a small skillet until tender, about 5 minutes. In a large bowl, combine egg, rosemary, thyme, Worcestershire sauce, brown sugar, salt and pepper. Mix in cooked, cooled cooked onion.
  2. Step 2: Add buffalo meat (bison) and shape mixture into four ½ inch thick burger patties. The patties will be loose, so chill up to 6 hours or in the freezer for 20 minutes.

Tips For Success:

  • Don’t over-handle the meat: Use your hands to mix the seasonings and bison meat together. Just like you would when mixing good Old Fashioned Meatloaf. Just don’t over mix, which may cause the burgers to be tough. Mix just enough so patties hold their shape.
  • Don’t Skip Chilling The Prepared Burger Patties: Once the patties are formed, they will benefit from a rest in the refrigerator, or a quick trip to the freezer. This will keep them nice and firm once you start cooking.
  • Practice Your Knife Skills: Cut those onions in as small of pieces that you can. Too large of onion chunks may cause the burgers to fall apart.
  • Don’t skip cooking the onions before making patties. Sauteeing onions imparts a sweeter flavor and will result in a smoother texture. Hard raw onions may cause the burgers to fall apart.
  • Use your digital read thermometer to gauge internal temperature of buffalo burgers while cooking.

How To Cook Buffalo Burgers On The Stove – Preferred Method

Equipment Needed

Pan frying four buffalo patties in a cast iron skillet.
  1. Step 3: Heat a cast iron skillet stove top over medium high heat. Once the skillet is hot, add the oil and swirl it around top coat the bottom of the pan. Once the oil is shimmering add the buffalo burger patties. Turn the heat down and don’t turn the burgers until there’s a good crust on the first side, about 5 minutes. Turn the burgers and cook until internal temperature reaches 160 degrees.

Buffalo Burger Toppings – Build That Burger

Think “All American” when choosing toppings for this burger. A slice of tomato, a crisp leaf of lettuce, and perhaps a couple rings of sliced onion are all that’s needed to build this burger. The seasonings and the special sauce removes the need for mustard and ketchup.

Beer and Wine Pairing

  • Beer Pairing:  Lightly malted Colorado Golden Ale. 
  • Wine Pairing:  Malbec from Argentina would have the red and black fruits and the body to go well with a Bison burger.

Grilling Buffalo Burgers

I have strong opinions about how to cook any type of ground meat burger. If I’ve said it once, I’ve said it a hundred times, the best burgers come off a flat top grill. Why? The fat and flavor stays with that burger as it cooks, rather than dripping down onto grill grates. Sure, you get some smoky flavor from that process, but your burger will also be drier because of the loss of fat.

I urge you to recreate that flat-top environment by using a cast iron skillet, or a carbon steel pan, Both of these pans generate a good amount of well distributed heat to get that perfect crunchy quick sear we like on a burger. A grill griddle is also an excellent choice.

Grilling Bison Burgers: Keep in mind, with confidence, you can throw a simple seasoned ground bison patty on the grill. And with just a slight adjustment to the cooking time, end up with a delicious grilled bison burger. It might just be a little drier in texture than you’re used to;.

Disclaimer: I am an Amazon Affiliate Member, if you purchase products from any links I’ve provided, I receive a small commission at no extra charge to you.

How To Cook Bison, General Rules

Ground bison is so lean you may need to turn your skillet down or spray it with non-stick spray.

  • Lower heat
  • Cook slower
  • Think Pink
  • Don’t overcook

Make Ahead, Storage, Reheating

  • Make Ahead: These buffalo burgers are perfect candidates for make ahead burgers. Due to the resting time required, and the seasonings involved, make these burger patties a day in advance. This will allow the meat to bind and the flavors to enhance. Just cover with plastic wrap and refrigerate until ready to cook.
  • Storage: Individually wrap any left over cooked or uncooked patties and store in the refrigerator for up to three days. Store buns separately.
  • Reheat: To reheat any cooked patties, your microwave’s 50% power feature is your best friend. Unwrap the burger patty and place it on a microwave safe place. Reheat in 30 second increments at 50% power until patties are nice and warm. Add a bun to the patty and heat for about 10 seconds.
  • Freezer: Store any leftover cooked or uncooked burger patties, individually wrapped in plastic wrap, in the freezer for up to 3 months. Be sure to label them with name and date. Thaw overnight and then reheat or cook.

FAQ’s

Is Bison Meat More Expensive Than Ground Beef?

Yes. Bison meat is not as plentiful as beef and therefore carries a higher price tag.

How Is Bison Meat Labeled?

When looking to purchase “buffalo” meat, you simply should not see a package of meat labeled “buffalo”. Packaged meat should indicate bison.

What’s The Difference Between a Bison Burger and Buffalo Burger?

In North America, the animals we often call "buffalo" are actually American bison-a native species known for their large size and signature shoulder hump. True buffalo live in Asia and Africa. Still, thanks to tradition (and classics like Home on the Range), "buffalo" remains a popular nickname, so feel free to use either term when talking about these burgers.

Can I Safely Cook Bison Burgers To Medium/Medium Well?

Straight from the National Bison Association: “Ground bison meat should be cooked to an internal temperature of at least 160°F and the juices should be clear, not red.”

What To Serve Them With

Choose traditional burger sides like fries, coleslaw, classic potato salad or one of our favorites, this easy Stove Top Mac and Cheese with White Cheddar.

Perfect Buffalo Burgers (Bison Burgers)

Bison burger recipe topped with onions and special bbq sauce.

Buffalo Burgers are a delicious alternative to beef or turkey burgers. Made with juicy lean ground bison and topped with this delicious secret sauce, you’ll find this burger a favorite, and a regular in your meal plans. So if you’re looking for buffalo burger recipes, I hope you give this one a try … It’s very special.

Looking for more Bison resources?  Here’s a link to Bison Central: National Bison Association

More Bison Recipes

If you’re a regular reader on my site, you know that hamburgers are my all time favorite food. If you’re on my team, check out some of my favorites:

A reader favorite is Bobby Flay’s Texas Style Slaw Burger. Don’t miss that one.

If you enjoy cooking with bison, don’t miss my Bison Recipes category.

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.

Buffalo burger with sliced onions, special sauce, served with french fries.
Print Recipe
4.91 from 10 votes

Perfect Buffalo Burgers Recipe (Bison Burgers)

Rich, lean bison meat meets sizzling caramelization for the ultimate gourmet burger. A great lineup of seasonings and a homemade secret sauce, this recipe proves that buffalo burgers aren't just a healthier alternative, they're a serious burger upgrade.
Prep Time15 minutes
Cook Time10 minutes
Burger Resting Time Before Cooking20 minutes
Total Time25 minutes
Course: Main Course Beef
Cuisine: American
Servings: 4
Calories: 594kcal
Author: Lea Ann Brown

Ingredients

  • 1 Tablespoon olive oil
  • 1 Cup onion diced, about 1 medium onion
  • 1 large egg beaten
  • 1 teaspoon rosemary dried
  • 1 teaspoon thyme dried
  • 2 teaspoon Worcestershire sauce
  • 2 teaspoons brown sugar
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 pound ground buffalo meat (bison)
  • 4 hamburger buns toasted
  • For the Buffalo Burger Sauce:
  • ¼ Cup BBQ sauce your favorite brand
  • ¼ Cup ketchup
  • ¼ Cup mayonnaise
  • Buffalo Burger Garnishes
  • Thin sliced raw onion, sliced tomato, crisp lettuce leaves

Instructions

  • For The Buffalo Burgers:
  • Heat oil in skillet over medium heat. Add the chopped onions and sauté, stirring occasionally for 5 minutes or until almost soft. Set aside to cool.
  • In the meantime, In a large bowl, combine egg, rosemary, thyme, Worcestershire sauce, brown sugar, salt and pepper. Use a fork to mix the ingredients then add in the cooled minced cooked onion.
  • Add buffalo meat (bison) and use your hands to gently combine all ingredients. Shape mixture into four ½ inch thick patties. The burger patties will be loose, so chill up to 6 hours in the refrigerator or place in freezer for 20 minutes.
  • When ready to cook, in a small bowl, combine bbq sauce, ketchup and mayo. Set aside.
  • Cook patties for about 5-7 minutes per side in a little olive oil in a cast iron skillet (or grill). It is recommended to cook to 160 degrees internal temperature.
  • To build your burger: Spread sauce on toasted buns and serve remaining sauce on the side for dipping. Place patties on bun and garnish with lettuce and tomato and thin sliced onion.
  • Tip: Sautee sliced onions in 2 tablespoons of marsala wine. This will caramelize the onions, adding a sweeter flavor for that onion garnish.

Notes

Tips for Success: 
    • Use your hands to mix the seasonings and bison meat together. Just like you would when mixing good Old Fashioned Meatloaf. Just don’t over mix, which may cause the burgers to be tough. Mix just enough so patties hold their shape.
    • Cut those onions in as small of pieces that you can. Too large of onion chunks may cause the burgers to fall apart.
    • Don’t skip cooking the onions before making patties. Sauteeing onions imparts a sweeter flavor and will result in a smoother texture. Also, hard raw chopped onion may cause the burgers to fall apart.
    • Use your digital read thermometer to gauge internal temperature of burgers while cooking.
    • Don’t skip toasting that bun. Just smear the inside of each bun with a little butter, margarine or mayonnaise. Pan sear or grill until toasty.

Nutrition

Calories: 594kcal | Carbohydrates: 40g | Protein: 28g | Fat: 34g | Saturated Fat: 10g | Cholesterol: 126mg | Sodium: 1038mg | Potassium: 664mg | Fiber: 2g | Sugar: 17g | Vitamin A: 465IU | Vitamin C: 9.2mg | Calcium: 114mg | Iron: 5.2mg

Perfect Juicy Buffalo Burgers …It’s What’s For Dinner

This recipe was originally published January 2010, and updated February 2024 with step by step instructions, and since updates with more detailed instructions.

Old Fashioned Fudge Recipe With Marshmallow Creme

By 29 Comments

This is an Old Fashioned Fudge Recipe. An award winning fudge recipe that’s been in our family for generations. Winning the Division Sweepstakes at the Kansas State Fair, this is a fudge recipe with marshmallow creme and condensed milk. An easy chocolate fudge recipe that will become a Christmas tradition.

Old fashioned fudge made with marshmallow fluff cut into squares

Where Did I Learn To Make This Recipe?

The easy chocolate fudge has been passed down from my great great grandmother, to my grandmother, and to my aunts. Now it’s up to us kids to keep this recipe alive and well. It’s an old fashioned fudge with marshmallow creme and evaporated milk. It’s easy to make and always a crowd pleaser.

My mother made batch after batch of this homemade chocolate fudge every single Christmas that I can remember. I’ve called it Christmas Fudge my whole life. She made box after box of it for gifts to give to friends, neighbors, school teachers, mail delivery guys, … school bus drivers.

It’s an easy fudge recipe, it’s an old fashioned fudge recipe with marshmallow creme and evaporated milk.

Making fudge is easy, as long as you follow the simple directions. Let’s take a look.

Table of contents

Ingredients You’ll Need

Ingredients to make easy chocolate fudge

The ingredients are simple and the method is quite easy, let’s take a look.

  • Unsalted Butter. Butter brings a creamy buttery flavor to the party. You can use salted butter if you’d like.
  • Sugar: Butter and sugar go hand in hand with almost all baking projects. Granulated is called for in this recipe.
  • Semi-Sweet Chocolate Chips: This recipe calls for Semi-sweet chocolate chips. The common chocolate chip which is lower in cacao and is sweeter than bittersweet chocolate chips. You could also use bittersweet chocolate chips for this recipe, which are higher in cacao. They are interchangeable with a slightly different flavor profile.
  • Milk Chocolate Chocolate Chips: Milk Chocolate Chips are even sweeter than semi-sweet chocolate chips. Milk chocolate chips bring a creamy texture to this fudge recipe.
  • Fudge With Evaporated Milk: Don’t confuse unsweetened evaporated milk with sweetened condensed milk. Even though both products are condensed, plain evaporated milk in unsweetened. Sweetened Condensed Milk, is very sweet. Using sweetened condensed milk in this recipe would make it too sweet.
  • Fudge with Marshmallow Creme: Or some brand may be labeled Marshmallow Fluff. It’s simply a confectionary spread that tastes like marshmallows, but with a different texture. I’ve used both products with success, however, Marshmallow Creme is easier to manage.
  • Vanilla: Vanilla prices have skyrocketed over the last few years. Use the best quality you can, in your price limit range. I like Nielsen-Massey Madagascar Vanilla Vanilla Paste. It’s a beautiful product that comes with a pretty price.
  • Walnuts: I’ve always used walnuts for this recipe, but you can substitute pecans.

How To Make Old Fashioned Fudge … Step by Step

Fudge may seem harmless enough, but keep in mind, Fudge is a candy recipe. Meaning that you cook sugar to a “stage”. It’s important to follow these directions closely so the texture of the fudge will be perfectly “fudgy” and creamy.

butter, sugar and condensed milk in a pan to make easy chocolate fudge
  1. Step 1: Using a good heavy saucepan, add condensed milk, butter and sugar. I use my Le Creuset 6 quart Dutch oven. But any large heavy sauce pan will work.
Boiling sugar, condensed milk and butter to make old fashioned fudge
  1. Step 2: Set the mixture on the stove top and turn you burner on high heat. Bring the butter, sugar, milk mixture to a rolling boil. Keep the mixture at boiling stage, stirring constantly. It’s important to stir constantly so the mixture won’t burn and stick to the bottom of the pan. Boil until the mixture reaches soft ball stage, or 234 – 240 degrees. A candy thermometer is an inexpensive and useful tool to have here.
Adding chocolate chips and marshmallow fluff to butter mixture to make Christmas fudge
  1. Step 3: Once the mixture has reached soft ball stage, remove it from the heat and quickly stir in Marshmallow Creme (or Fluff) and Chocolate Chips.
mixing chocolate chips and marshmallow cream into sugar mixture to make fudge.
  1. Step 4: Stir .. stir .. stir. Working quickly and using your best elbow grease, stir the mixture quickly and vigorously to combine the ingredients into a smooth chocolate mix.
Easy chocolate fudge spread into a 9 x 13 pan
  1. Step 5: Once the mixture is well mixed, pour the chocolate fudge into a buttered 9 x 13 pan. I like to use the edge of a wooden spoon to make little peaks in the fudge. Let cool and set up for a couple of hours. Cover with plastic wrap until you’re ready to cut.

Hard Ball, Soft Ball … What Is Softball Stage When Making Fudge?

I remember watching my mom with intent, with her precision of getting the sugar mixtures at just the right temperatures to make candy recipes work. She’d drop a small teaspoon of the boiling sugar mixture into a glass of cold water. If the sugar formed into just the right ball consistency, the candy was ready to form.

Cooking sugar for fudge must be cooked to what is called soft ball stage. Meaning that sugar is cooked to a temperature 234 – 240 degrees. If that temperature has been reached, a small dollop of that hot sugar when dropped into a glass of cold water will form a soft ball, or a soft clump. When you remove that clump from the water, it should hold its shape for a short while before flattening.

Learning this method is a great skill to know, however, owning a candy thermometer is a very valuable tool when it’s time for candy making. And an easier method for precision. Candy thermometers aren’t expensive.

Most candy thermometers clearly display the temperature stages, but if you have one that doesn’t, here’s a list of temps to help you out.

Candy Temperature Chart

  • Thread –             230 – 234
  • Soft Ball –           234 – 242
  • Firm Ball –         243 – 249
  • Hard Ball –         250 – 269
  • Soft Crack –        270 – 294
  • Hard Crack –      295 – 319
  • Light Caramel – 320 – 325
  • Dark Caramel – 326 – 350

FAQ’s and Tips

How well does fudge freeze?

Want to get a head start on your holiday baking? Make this fudge ahead and pop it in the freezer. Fudge freezes very well, with possibly just a slight alter in the texture. I like to slice the fudge into squares first. If using a container that you can layer the pieces, use parchment paper or waxed paper between layers. Unthaw fudge in the refrigerator.

How To Store Fudge?

How long does fudge last out of the fridge? Store fudge in an airtight container at room temperature. It will last one to two weeks. You can refrigerate fudge, but the cold temps will dry it out.

Can I Make Fudge Without Nuts?

Absolutely, the nuts are just for a little fun and crunch. They make no difference in the cooking process.

Can I Half This Recipe?

Looking to make a small batch fudge recipe? Yes. This recipe is very easy to cut in half. Just use a 9 x 9 pan rather than a 9 x 13.

Whats The Best Way To Slice Fudge?

 Let the fudge come to room temperature before cutting into squares. I find that squares just slightly over an 1 ½ is a good measurement for a 9 x 13 pan.

Tips For Success – Important

  • Tip On Cooking Sugar Mixture For Fudge: I highly recommend using a candy thermometer to make this recipe. They’re inexpensive and they take the worry out of cooking sugar. For instance, if you over cook the sugar to a higher temperature than the 242 degrees (soft-ball stage) there’s no turning back. The texture of the fudge will be compromised and you’ll more than likely have to start over. That’s spoken from experience.
  • About Candy Thermometers: Not all sauce pans are created equal. Different materials will cook the sugar mixture at slightly different times. I’ve seen recipes that say cook for 5 minutes and you magically achieve the proper candy temperature to make fudge. Bad advice! Altitude (I’m at high altitude) and pan types carry too much clout to rely on a simple designated time. I don’t know about you, but I hate throwing out food and starting over. Use a candy thermometer!

Pro-Tip

Working quickly while making this fudge recipe is important. Have everything ready to go by emptying the chocolate chips into a bowl, remove the marshmallow creme from the containers into a bowl. I even empty the nuts into a small bowl ahead of time.

Chocolate Fudge with Marshmallow Creme and Condensed Milk

Squares of homemade fudge stacked on a plate for an award winning fudge recipe.

Award Winning Fudge

My cousin Brooke entered this Christmas Fudge recipe in the Kansas State Fair when she was 11 years old and ended up winning the Junior Division Sweepstakes.

The recipe was published in “A Century of Good Cooking, Kansas State Fair” cookbook, and she won 30 pounds of sugar. 🙂

So with all of that said here’s that award-winning homemade fudge recipe with marshmallow creme.

I hope you give this old fashioned fudge recipe a try. And if you do, please come back and give the recipe a star rating. And leave a comment about your experience.

Easy Christmas Fudge Recipe

More Holiday Dessert Recipe Ideas

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.

Award winning homemade chocolate fudge with marshmallow creme.
Print Recipe
5 from 6 votes

Award Winning Old Fashioned Fudge With Marshmallow Creme

A Kansas State Fair Award Winning Fudge Recipe.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Appetizer Recipes
Cuisine: American
Servings: 24
Calories: 364kcal
Author: Lea Ann Brown

Ingredients

  • 8 Tablespoons butter 1 stick
  • 4 ½ cups sugar
  • 12 ounces evaporated milk 1 can
  • 12 ounce semi-sweet chocolate chips
  • 12 ounce milk chocolate chips
  • 14 ounces marshmallow creme 2 small 7 ounce containers.
  • 2 teaspoons vanilla
  • 1 cup chopped walnuts or pecans

Instructions

  • Add butter, sugar and evaporated milk in heavy bottom good quality saucepan. I use my 6 quart Le Creuset Dutch Oven.
  • Turn heat on high. Start stirring and continually stir while the mixture comes to a rolling boil.
  • Continue stirring constantly for about 5 minutes or until it gets to a "soft ball" stage. Your candy thermometer should read between 234 – 240 degrees. If you don't have a candy thermometer, after 5 minutes drop a small dollop of the sugar mixture into a glass of cold water. If it forms a soft ball "clump" the sugar mixture is hot enough. If the ball doesn't form, cook for another minute or so.
  • Remove from the pan from the heat; stir in the chocolate chips, and marshmallow creme. After a few stirs, add the vanilla. Mix until well blended then add nuts and stir to combine.
  • Pour into a buttered 9 x 13 inch pan.
  • Let the fudge completely cool at room temperature before cutting into squares.

Notes

Mise en place: Working quickly while making this fudge recipe is important. Have everything ready to go by emptying the chocolate chips into a bowl, remove the marshmallow creme from the containers into a bowl. I even empty the nuts into a small bowl ahead of time.
Stir! Never ever skip the instruction to constantly stir. If you don’t the mixture will stick to the bottom of the pan, reducing the amount of liquid for the creamy texture and you’ll have a mess to clean up.
Candy Thermometer: I highly recommend using a candy thermometer to make this recipe. They’re inexpensive and they take the worry out of cooking sugar. For instance, if you over cook the sugar to higher than the 242 degrees (soft-ball stage) there’s no turning back. The texture of the fudge will be compromised and you’ll more than likely have to start over. That’s spoken from experience. 
Pro Tip: Not all sauce pans are created equal. Different materials will cook the sugar mixture at slightly different times. I’ve seen recipes that say cook the sugar mixture for 5 minutes and you’ll magically reach the proper temperature to make fudge. Altitude and pan types carry too much clout to rely on a simple designated cooking time. Bad advice! I don’t know about you, but I hate throwing out food and starting over. Use a candy thermometer please.
Slicing Fudge: Let the fudge come to room temperature before cutting into squares. I find that squares just slightly over an 1 ½ is a good measurement for a 9 x 13 pan.
How well does fudge freeze? Want to get a head start on your holiday baking? Make this fudge ahead and pop it in the freezer. Fudge freezes very well, with possibly just a slight alter in the texture. I like to slice the fudge into squares first. If using a container that you can layer the pieces, use parchment paper or waxed paper between layers. Unthaw fudge in the refrigerator.
Storing Fudge: How long does fudge last out of the fridge? Store fudge in an airtight container at room temperature. It will last one to two weeks. You can refrigerate fudge, but the cold temps will dry it out. 
Can I half this recipe?  Yes. This recipe is very easy to cut in half. Just use a 9 x 9 pan rather than a 9 x 13.

Nutrition

Calories: 364kcal | Carbohydrates: 61g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 15mg | Sodium: 50mg | Potassium: 145mg | Fiber: 1g | Sugar: 54g | Vitamin A: 158IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg

Old Fashioned Fudge with Marshmallow Creme …It’s What’s For Christmas

Award Winning White Bean Chili Recipe

By 38 Comments

This Award Winning White Bean Chili Recipe remains one of our favorite and cherished recipes. Combining chicken and Italian Sausage with lots of mouthwatering creamy ingredients, this is a crowd pleaser.

Award winning white bean chicken chili recipe.

Update: Winning the Michigan State Chili Championship, this recipe comes from my friend Richard. It’s a delicious white bean chili recipe that wonderful for feeding a crowd. Since I posted this recipe, Richard has passed away. RIP.

What Makes This Chicken Chili Recipe So Darn Special?

If you win a Championship, I would feel comfortable calling this one of the best white bean chicken chili recipes around.

It’s a creamy white bean chicken chili (yes please) and it’s laced with Italian Sausage.

It brings some heat with jalapeno peppers and a hint of sweet due to the sweet corn.

And every time I’ve made it, people shower me with compliments. But before we get to the recipe.

Can I see a show of hands of how many of you watch “Giada At Home” on Food Network??? … Ok, good…a few.

A couple of weeks ago I unwittingly posted a White Bean Chicken Chili recipe that I watched Giada make on her program. 

Delicious, so I quickly blogged, and confidently exclaimed that it was the best White Bean Chicken Chili EVER.  Why? Because it’s a great recipe and it’s really really full of flavors that compliment each other.

Let The smack down begin

Soon after the post, I  received an email from Buffalo Dick over at “Opinions and Rectums, We All Have One”   saying that he had an Award Winning White Bean Chili recipe. 

Well it appears that we had a White Bean Chili smack down on our hands. How could I resist a comparison. 

I promptly began the begging process for his recipe, gained his permission to blog about it and here’s my opinion (see he’s right, we all have one) about his Chili. 

This just might be the best White Bean Chili recipe EVER!  Folks, my husband and I had a FIT over this recipe, right there at the dining room table – a FIT.  I highly recommend you give this a try because it’s a white chicken chili with Alfredo Sauce.

In Conclusion

A great chili recipe for feeding a crowd, perfect for your Super Bowl party, or any excuse you have for gathering y0ur friends around your table. 

There are some special nuances about this recipe.

  • Toasting cumin seed, love that idea.
  • A combination of orange (or red) sweet bell pepper and green bell pepper
  • 3 – 6 jalapeno peppers – choose your heat level
  • Jarred Alfredo Sauce makes this a creamy white chicken chili. Using jarred makes it easy.
  • The addition of Salsa Verde. You can make your own Homemade Roasted Tomatillo Salsa, it easy. Or use your favorite jarred version.
  • The soup includes both chicken and Italian sausage – love all of that heartiness.
  • Black olives and Parmesan cheese for garnish. Unique and a nod to the Italian sausage.
  • This can also be made in the crockpot – great for making ahead and serving when the hungry crowd arrives.

Award Winning White Bean Chili Recipe

Creamy white bean chicken chili with parmesan cheese and chili oil.

I hope you give this recipe and try and if you do, please leave a comment about your experience. And, please give the recipe a star rating.

And thanks to “Buff” (Richard) for the inspiration to try another white chili recipe.

More Chili Recipes

And if you’re looking for more, don’t miss my Soup category. You’ll find a ton of slurp-worthy recipes. Including the most popular chili recipe on my site for Anthony Bourdain’s New Mexico Style Chili.

Award winning white bean chicken chili recipe.
Print Recipe
5 from 3 votes

Award Winning White Bean Chili

Michigan Award Winning White Bean ad Chicken Chili Recipe
Prep Time45 minutes
Cook Time45 minutes
Total Time1 hour 30 minutes
Course: Soup, Stews and Chilis
Cuisine: American
Servings: 10
Calories: 782kcal
Author: Lea Ann Brown

Ingredients

  • 2 tablespoons vegetable oil
  • 3 pounds chicken thighs Boneless, skinless, seasoned with light salt and white pepper, cooked and cubed
  • 1 large onion chopped
  • 1 yellow bell pepper chopped
  • 1 green bell pepper chopped
  • 3-6 Jalapeno peppers seeded and fine chopped
  • 2 cloves garlic peeled and chopped
  • 1 pound sweet Italian sausage crumbled and browned.
  • 2 15-oz cans chicken broth low sodium
  • 30 ounces Great Northern white beans canned, rinsed and drained
  • 2 teaspoons white pepper
  • 2 teaspoon Mexican Oregano
  • 1 teaspoon cumin seeds toasted
  • 15 ounces sweet corn canned, drained
  • 22 ounces Alfredo Sauce jarred. About a jar and a half
  • 1 cup Salsa Verde your favorite brand, I prefer Jardines
  • Grated Parmesan or Romano cheese for garnish
  • Sliced black olives for garnish

Instructions

  • Cut chicken thighs into bite sized pieces. Set aside. In a large Dutch oven, heat oil. When hot, add onion, and all peppers. Cook, stirring frequently until onion starts to look translucent. Stir in garlic and cook until fragrant. Less than 1 minutes.
  • Tear the Italian sausage into pieces and add to vegetable mixture. When fat starts to render, add pieces of chicken. Stir and cook until meat is just undercooked. Drain fat.
  • At this point, if you want, add the ingredients to a slow cooker. Or you can continue with stove top cooking. 
  • Heat a small dry non-stick skillet over medium high heat. Add cumin seeds and cook just until fragrant. Add to soup.
  • Add chicken broth, beans, spices, Alfredo sauce, salsa verde and corn. Heat through until meat is cooked and flavors are well blended. About 40 minutes on medium low. Stirring frequently. 
  • If you’re using a crockpot. After adding meat and vegetable mixture. Add the remaining ingredients to the slow cooker. Cook on low 3 – 4 hours.
  • Garnish when served in bowls with grated Parmesan or Romano cheese, and sliced black olives. Drizzle with chile oil for some color and even more flavor.

Nutrition

Calories: 782kcal | Carbohydrates: 37g | Protein: 41g | Fat: 52g | Saturated Fat: 19g | Cholesterol: 209mg | Sodium: 2891mg | Potassium: 1413mg | Fiber: 6g | Sugar: 6g | Vitamin A: 489IU | Vitamin C: 78mg | Calcium: 129mg | Iron: 6mg

Award Winning White Bean Chili Recipe … It’s What’s For Dinner