Recipes Archives - Percolate Kitchen

Thanksgiving Turkey With Herb Butter Seasoning

Thanksgiving Turkey with Herbed Butter Seasoning
I may be in the minority with this, but I firmly believe that when it comes to the Thanksgiving turkey, simple and traditional is best. I’m not sure there’s much better than a hot, juicy turkey and crackling, crispy skin. It’s making me long for Thanksgiving dinner just thinking about it! This is a standard recipe for a traditional Thanksgiving-style whole turkey, coated in seasoned butter and roasted in the oven. It leaves space for you to play around with your own seasonings if you wish, but keeps the old school vibe alive. Plan on serving at least 1 ½ pounds turkey meat for each guest, and cook at about 15-18 minutes per pound. This can vary depending on your oven and anything you have stuffed inside the turkey; so try to keep your dinnertime a little fluid, if possible. Leaving some space for flexibility will make for a more relaxed and enjoyable holiday meal! This recipe calls for minced fresh herbs to be added to the butter wash; I recommend using fresh sage or thyme. It also calls for chicken stock and red wine to be added at the start as a jumpstart on making gravy from the drippings; this step can be skipped if you prefer.
Author: Ruthy Kirwan
  • 1 cup chicken stock
  • 1 cup red wine
  • 1 ½ cup melted butter
  • 1 tablespoon salt
  • ½ tablespoon freshly cracked pepper
  • 1-2 tablespoons your preferred spice minced (see note)
  • 1 22 pound turkey thawed if previously frozen, rinsed and patted dry
  1. Preheat the oven to 350* and line your roasting pan with tin foil. Pour the chicken stock and wine in the bottom of the pan.
  2. Whisk together the butter, salt, pepper, and spice until the salt has dissolved.
  3. Place the turkey in the roasting pan and use a barbecue brush or spoon to completely smother the turkey, inside and out, with the butter mixture.
  4. Tent a large sheet of tin foil on top of the turkey to prevent the skin from drying out during roasting
  5. Place turkey in the oven and roast. Every 30 minutes or so, remove the tented foil and baste the entire turkey, then replace the foil.
  6. About 30 minutes before the turkey is done, remove the tin foil tent and discard. Baste the turkey and continue to cook another 30 minutes. This last blast of heat on the bare turkey will brown the skin and crisp it up prior to service.
  7. Remove the turkey from the oven and let rest another 20 minutes or so before carving. This helps the turkey stay juicy!

Ridiculously Easy Crockpot ‘Baked’ Ziti

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A decadent, melty-cheese, creamy version of the easy dinner classic, but ‘baked’ in the crockpot!

Baked ziti is one of our family favorites; it’s comforting and not exactly light in calories.

But you know what makes it even EASIER? A crockpot.

That’s not even the best part. You know what is? You don’t even cook the noodles first; they just go straight in!

Easy Crockpot 'Baked' Ziti
Prep Time
5 mins
Easy Crockpot 'Baked' Ziti This is a vegetarian version of the dish, but I also add crumbled sausage when we want to tup the protein. Brown 1 lb of sausage and mix with the marinara before using in the recipe.
Author: Ruthy Kirwan
  • 12 ounces ziti or penne noodles
  • 2 1/2 cups marinara sauce
  • 8 ounces ricotta cheese
  • 12 ounces shredded Italian blend cheese
  1. Line the bottom of the crockpot with aluminum foil.
  2. Place 1/3 of the dry noodles on the bottom of the pot, then cover and spread with 1/3 of the marinara.
  3. Dollop 1/3 of the ricotta cheese on top of the marinara, then sprinkle with 1/3 of the shredded cheese.
  4. Add the next layer using 1/3 of the ingredients, then top with the final 1/3, ending with the shredded cheese on top.
  5. Secure the lid and cook on low for 4 hours, or until the pasta has cooked all the way through and the cheese has melted.

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Creamy Weeknight 20-Minute Pumpkin Chicken Curry

I love how this curry is extra creamy with the addition of pumpkin puree! It's an easy sauce and goes great with chicken, and I love making it on a busy weeknight when I get home late. It's sooooo much better the next day too so I love reuing it for leftovers! Yum recipe! I love how this curry is extra creamy with the addition of pumpkin puree! It's an easy sauce and goes great with chicken, and I love making it on a busy weeknight when I get home late. It's sooooo much better the next day too so I love reuing it for leftovers! Yum recipe!

This creamy, 20-minute pumpkin chicken curry will be your new weeknight fave!

Curry is one of my definite go-to’s in the kitchen and it’s the bomb on a busy weeknight; just mix some stock and coconut milk with curry powder or curry paste, add in some veggies and protein, and serve over rice.

It’s also fabulous AS leftovers, too!  A huge pot of curry made at the beginning of the week makes for a few days of quickie, easy-pack lunches.

As a leftover lunch, this curry saves my life some days.

Since I work from home, I get a lot of work done in the quiet moments of naptime, early mornings, post-bedtime, and the three half-days a week that my kids go to the babysitter. This means that I have to capitalize on every moment they’re not with me and to be honest, there are a lot of days that i skip lunch or eat it super late.

Thankfully, those rushed lunches are best when there’s a leftover curry in the fridge. It reheats easily and tastes even better the next day or so after it’s made.

Picture this: it’s been a long ass day. You’re tired. You come home and you’ve got ingredients in the fridge… for a different recipe that you do not feel like dealing with right now. What happens next?

Ok, possibly takeout. But what if you don’t want to deal with that, either?

What if you could make something that takes roughly the same amount of time?

Something that uses those languishing ingredients in your fridge, and is stupidly easy to throw together?

The answer, my wonderfully busy friends, is a simple curry sauce.

Curry in a hurry is always the answer on a busy night. And this pumpkin chicken curry is quick and delicious!

If you’ve never made it before, don’t worry! You’ll be shocked at how simple it can be. The building blocks of curry store really well, so they’re an easy backup top keep around for busy nights. it takes as long as you need to cook rice in a pot, and dinner is served.

The best part? It’s even tastier the next day. Double duty bonus time.


20-Minute Creamy Pumpkin Chicken Curry
Author: Ruthy Kirwan
  • 1 cup jasmine rice
  • 1 tablespoon vegetable oil
  • 1 lb boneless skinless chicken thighs
  • 1 small onion diced
  • 2 garlic cloves minced
  • 2 teaspoons curry powder or curry paste
  • 1 teaspoon ground ginger
  • 1 cup coconut milk
  • 1 cup pureed pumpkin
  • 1 cup chicken broth
  • 1 teaspoon fish sauce
  • 1 tablespoon lime juice
  • for garnish: pepita seeds about 1/2 cup
  1. Combine the rice and 1 1/2 cups water in a small saucepan with a tight-fitting lid.
  2. Bring to a boil, then cover and turn the heat to low.
  3. Cook, stirring occasionally, 12-15 minutes or until the rice is cooked through. Remove from heat and set aside until serving.
  4. While the rice is cooking, heat the oil in a large saucepan until shimmering.
  5. Add the chicken to the pan and cook until the chicken has browned on both sides.
  6. Add the onions and garlic to the pan and cook, stirring occasionally, until the onions have softened and the garlic has become fragrant about 3-5 minutes.
  7. Stir in the curry powder or paste and ginger and toss to combine, then slowly whisk in the coconut milk, pumpkin puree, chicken stock, fish sauce, and lime juice.

  8. Bring to a boil, then reduce the heat to low and simmer 10-12 minutes. Stir occasionally and let the sauce thicken slightly.
  9. Remove the sauce from the heat, cutting up the chicken into bite-sized pieces if desired.
  10. Serve the chicken sauce over the rice and garnish with pepitas.

Heck yes, that sounds awesome!

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Quinoa Risotto Baked Tomatoes

Creamy quinoa risotto stuffed baked tomatoes make a perfect vegetarian main course! This filling dish is sure to warm any heart.

Quinoa Risotto Baked Tomatoes
Author: Ruthy Kirwan
  • 1 small acorn squash seeds removed
  • for the quinoa risotto:
  • 3 tablespoons butter
  • 1 small onion diced (about 1/2 cup)
  • 3 cloves of garlic minced
  • 1 cup quinoa
  • 2 cups vegetable stock
  • 1/2 cup heavy cream
  • 2 cups tap water
  • 1 tablespoon salt
  • for the baked tomatoes:
  • 4-6 large tomatoes
  • 1/2 cup panko breadcrumbs
  • olive oil to taste
  1. Heat the oven to 450* and slice the acorn squash down the middle. Remove the seeds with a spoon, then place the squash on a baking sheet or wrap in aluminum foil and roast for 30 minutes, or until the flesh is soft and can be easily pricked with the tip of a knife or a fork. Set aside and let cool slightly. When the squash is cool enough to handle, mash the squash and reserve one cup. Any squash left over will freeze beautifully. (The squash can be roasted and mashed ahead of time)
  2. for the quinoa risotto:
  3. In a large, heavy-bottomed pot, melt the butter over medium heat and add the onions, cooking until they are soft and translucent. Add the garlic and quinoa and stir until the garlic is very fragrant, about 1 minute. Add the cup of mashed squash, vegetable stock, heavy cream, and tap water and stir to combine. Turn the heat to low, and cook, uncovered and stirring often, for at least 1 hour to 2 hours. The risotto is ready when most of the liquid cooks away and the grains are soft all the way through.
  4. for the baked tomatoes
  5. Preheat the oven to 350*F. Cut a hole in the top of each tomato and, using a paring knife or a serrated spoon, dig a hole into the tomato, taking care not to pierce the bottom. Fill this cavity with the finished risotto, and top with a layer of panko breadcrumbs. Drizzle the breadcrumbs with a little olive oil.
  6. Bake for 20 minutes or until the skin on the sides of the tomato has just started to split and the flesh is hot. If the breadcrumbs are not crispy enough, broil the tomatoes for a minute or two until the breadcrumbs have browned.
  7. Serve hot.

15-Minute Homemade Beef Lo Mein with Bok Choy

This is crazy! It takes my delivery guy like 30 minutes to come to my house, so I gotta start making this easy beel lo mein recipe instead- wow! Good pin.

Why order takeout if this easy beef lo mein only takes 15 minutes from start to finish?!

Every busy person has a few delivery places up their sleeve… or in the app on their smartphone. But what if you could make your favorite Chinese delivery option even faster than the guy can show up at your house!?

Bonus: you’ll know EXACTLY what goes into this beef lo mein. No hoping the restaurant went light on the oil this time, and you can add in as many extra veggies as you wish.

Or no veggies. Your call.

Whatever it is, you’re gonna go crazy for this insanely easy recipe.

I first made this beef lo mein with my students at the Percolate Kitchen Cooking Class for Busy People. It was done so quickly that I had to come up with a second recipe to make, just so we could adequately fill the time!

In fact, that’s what’s so great about this easy beef lo mein recipe; that you can totally add in as much or as little veggies as your heart desires.

But the real easiness lies in the fact that you don’t have to seek out traditional lo mein noodles if they’re not readily available in your area; you can just use regular pasta noodles from a standard Western grocery store.

Traditional lo mein is made with a wheat based noodle, so subbing a thin noodle like angel hair or spaghettini still gets you the same texture you’d find in a more authentic beef lo mein recipe.

So here’s what I would do, if I were you:

Buy a pound of hangar steak and a bottle of oyster sauce.

Get yourself some mushrooms and a box of angel hair pasta.

Make this lo mein on a night when you’re tired, you’re drained, you don’t feel like a big all-out meal. Relish in the fact that it takes 15 minutes to prepare.

If you’re feeling fancy, throw some spicy chili paste on top.

And congratulate yourself. Who needs Seamless delivery!?

15-Minute Beef and Bok Choy Lo Mein
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
This is a simple, quick weeknight dish that not only packs a lot of flavors, but it’s incredibly versatile; I’ll often throw in as many veggies as I have since the sauce goes so well with everything! 

Lo mein is traditionally made with wheat flour based noodles, which means substituting regular old pasta-aisle noodles will work just as well as finding specialty noodles in the Asian aisle. Try to use angel hair or spaghettini (thin spaghetti) noodles; they won’t suck up as much sauce and keep the texture well-balanced.

Author: Ruthy Kirwan
  • 12 ounces spaghettini noodles (or angel hair)
  • 1/3 cup beef broth
  • 1/4 cup soy sauce
  • 2 teaspoons sesame oil
  • 2 teaspoon minced garlic
  • 2 teaspoons brown sugar
  • 3 teaspoons ground ginger
  • 3 tablespoon oyster sauce
  • 1 tablespoon vegetable oil
  • 1 pound hangar steak sliced thin against the grain
  • 8 ounces cremini mushrooms sliced
  • 1 large bunch bok choy ends trimmed and roughly chopped (about 4-5 small heads, or 10-12 large leaves)
  1. Cook the noodles according to the instructions on the package, then drain and set aside.
  2. While the noodles are cooking, mix the sauce ingredients together in a plastic container that has a tight fitting lid. Add the lid, making sure it’s secure, and then shake the contents until the sugar and ground ginger have dissolved. Set aside until needed.
  3. While the noodles are cooking, heat the vegetable oil in a large saucepan set over medium heat. Heat until the oil is hot and shimmering.
  4. Add the beef and brown both sides.
  5. Add the mushrooms and bok choy and cook, stirring occasionally, until the mushrooms have started to soften and the bok choy is beginning to wilt, about 3 minutes.
  6. Add the sauce and stir to combine, then bring to a simmer.
  7. Add the noodles and stir to combine. Let cook, stirring occasionally, for another 5-8 minutes or until the sauce has thickened slightly and the mushrooms have softened all the way through.
  8. Remove and serve hot.

Heck yes, that sounds awesome!

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Pan Seared Spinach Stuffed Chicken and Mushroom Marsala

An easy one pan chicken recipe with a sauce so delicious, you’ll want to lick the pan clean.

But maybe don’t, because not only is that a little like, you know, germy, but the pan could be hot.

Kind of not really a good look. You know?

But seriously, this is an easy one pan chicken marsala recipe that you’ll want to add to your weeknight recipe repertoire, pronto.

It does have a decent amount of butter and oil, and the base of the sauce is made with marsala wine (obvi), so this is not a low-fat diet recipe you pull out when you’re looking to lose some weight.

But what this easy chicken marsala recipe is is a comforting, delicious, savory and warming weeknight dinner, and I think your family is gonna love it.

You know those kinds of recipes that you just keep in your back pocket for the nights when you want to just… kinda fancy?

That’s this easy one pan chicken marsala, straight up.

The marsala makes it feel ever so fancy, but really it’s just a basic fortified wine you keep in your cupboard so it’s ready when you are. Leave the good wine for drinking. Marsala wine is slightly sweet and makes a way better sauce base.

I know I keep going on about this sauce, but this is another thing I love about it: the sauce is thickened with flour that the chicken has been dredged in, which accelerates the browning of the chicken while adding body to the marsala sauce.

A word about the spinach stuffing; I tested this recipe using frozen chopped spinach, which I found to mix great with the grated parmesan. I haven’t tried using fresh spinach, but if that’s what you have on hand, I think using about a third less than the recipe calls for and roughly chopping it before mixing with the grated parmesan would work just as well.

Oh, and that ‘lick the pan clean’ marsala sauce? It goes best with a simple starch on the side, like egg noodles. There’s a lot of richness from the parmesan and spinach stuffing, plus the buttery marsala sauce, so a mellow starch balances out the dish.

Adding in a mellow starch like egg noodles keeps this easy one pan chicken dish squarely in the kid-friendly camp, as well.

Because hands up if your kid prefers to only eat the boring stuff you serve them and not the actually delicious stuff.

(raises hand)

Which means that this is a dish that keeps the whole family happy!

And in the meantime, who’s got tips on how to actually get my kid to eat dinner?

Um, asking for a friend.

Anyway! Easy one pan chicken marsala with melty cheese and mushrooms for the win!


Pan Seared Spinach Stuffed Chicken Breasts with Marsala Wine Sauce
This recipe is inspired by a number of classical recipes, especially spinach stuffed chicken and marsala chicken, but it’s a flavor all its own. Even better? It comes together in an easy 20 minutes, making it a perfect weeknight dinner option. I prefer using pre-chopped frozen spinach in this recipe since I feel it binds best with the grated parmesan. Feel free to play around with fresh spinach in similar quantities, if it’s what you have on hand. Also, I use pre-mixed shredded “Italian blend” cheese in this recipe, which is often just a combination of mozzarella, parmesan, and provolone. If you can’t find a pre-mixed blend of these cheeses, substituting with provolone or mozzarella is fine.
Author: Ruthy Kirwan
  • 2 pounds boneless skinless chicken breast
  • 1.5 cup chopped frozen spinach thawed and drained of excess liquid
  • ½ cup grated parmesan cheese
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • ¼ cup white flour
  • 8 ounces sliced mushrooms
  • 1 cup unsalted chicken stock or broth
  • 1 ½ cup marsala wine
  • 8 ounces shredded Italian blend cheese
  • Toothpicks for securing the chicken breasts
  1. In a large bowl, combine the spinach and grated parmesan and stir to combine.
  2. Using a sharp knife, cut a slit in the side of each chicken breast. Season the breasts al over with salt and pepper.
  3. Stuff each breast with about 2 tablespoons spinach and parmesan mixture. Use a toothpick to securely close the opening and set the breasts aside.
  4. In a large, wide saucepan set over medium heat, add the butter and olive oil. Stir to combine and heat until the butter has melted.
  5. While the butter is melting, pour the flour onto a plate.
  6. Once the butter has melted, dredge each chicken breast in the flour, coating each side of the breast. Place the chicken breasts in the pan on by one, leaving a small amount of space between each breast.
  7. Cook the breasts in the butter and oil, turning once or twice, until each side has lightly browned.
  8. While the chicken is browning, mix together the chicken broth and marsala wine in a bowl or large measuring cup.
  9. Once the chicken has browned, add the mushrooms to the pan, distributing evenly around the chicken breasts. Pour in the chicken broth and marsala mixture and turn the heat to medium-high.
  10. 10. Bring the sauce to a simmer and let cook 5-8 minutes, or until it has started to reduce, the chicken breasts have cooked through, and the smell of any alcohol from the marsala wine has burned away.
  11. 11. Sprinkle the cheese evenly on top of each chicken breast. Let the cheese melt, then remove the pan from the heat and serve.