The Cajun trinity comprises three aromatic vegetables that simmer low and slow before anything else is added to the pot. This trick infuses the rest of the dish with flavor. It’s very similar to the French mirepoix, which consists of onions, carrots and celerysomething you probably use in most of your soup and stew recipes already.

What is the Cajun holy trinity?

Like the word trinity might suggest, the Cajun holy trinity uses three vegetables to add flavor to dishes. Specifically, it seasons many Cajun recipes. The trio of veggies includes a 1:1:1 ratio of onion, celery and green bell peppers. (This is different from mirepoix, which uses a 2:1:1 ratio of onion, carrot and celery.)

Sauteing the onion, celery and bell peppers together creates an aromatic base for soups, stews and meat dishes. Cooking low and slow in butter or oil for at least 10 minutes allows the bright flavors of the vegetables to infuse the butter or oil. Cooking at a higher heat could lead to bitter tasting onions or even burnt vegetables. The trick is to simmer until the onions turn transparent and the whole trinity smells fragrant.

The Cajun holy trinity likely became a culinary tool when French immigrants arrived in the U.S. and had to use local ingredients to imitate the flavors they were used to from home. As for the nickname itself, the holy trinity alludes to the Christian Holy Trinity (Father, Son and Holy Spirit), since many early Louisiana settlers were of the Catholic faith.

Is the holy trinity Cajun or Creole?

Cajun and Creole food are very similar, so you’re likely to use the holy trinity in both cuisines. You’ll find the mixture in New Orleans-inspired recipes like gumbo and jambalaya, as well as these Cajun recipes that use the holy trinity.

How to Make the Cajun Holy Trinity

Ingredients

• 1 medium yellow onion, chopped
• 1 medium green bell pepper, chopped
• 3 celery stalks, chopped

Directions

Heat a cast iron skillet (or any skillet you have) on low heat. Allow butter to melt or olive oil to become fragrant before adding equal parts onion, celery and green bell peppers. Simmer until the vegetables start to break down. This could be as quick as 10 minutes or as long as 30 minutes. If you’re going for a very long simmer, cover the skillet to trap the moisture.

Once the mixture is fragrant and the vegetables have broken down, add in your broth or meat to finish the dish.

Try holy trinity food like crawfish etoufee, shrimp gumbo and jambalaya to test your skills at making the aromatic base.

The post What Is the Cajun Holy Trinity and How Is It Used? appeared first on Taste of Home.

Years post-grad, being able to spend more than $3 on wine doesn’t mean I want to break the bank on nicer bottles. Before get-togethers with friends, I used to panic in the wine aisle poring over labels, reading all the flavor profiles and checking the price tags only to end up with my go-to cabernet or sauv blanc anyway.

I started drinking Aldi wine because having 10 higher-end wines to choose from rather than 10 full aisles is so much less daunting. It’s easier to branch out beyond my favorites, toobecause why not try a good Ctes de Provence ros?

Here are the wines I love at Aldi for fall and winter gatherings, plus a few I’ll keep on hand year round for dinner at home and date nights in.

10 Bottles of Aldi Wine I Love (and You Should, Too)

While I’m not hosting any holiday parties this year, I’m definitely bringing these to Friendsgiving and helping my family stock the bar for Christmasnot to mention restocking my own bar cart to sip throughout the holidays while I decorate my tree and bake my Christmas cookies.

Let’s pop the Prosecco, decant the cabernet and add some Aldi bottles to your wine refrigerator.

Rioja Reserva, Spain

The Rioja Reserva ($8.99) from Spain offers hints of cherry, blackcurrant and vanilla in this red wine that almost feels spiced. It goes through 30 months of aging in an oak barrel and, because it’s a younger red, is best served a little cooler than room temperature.

Pairs well with:Beef tenderloin, lamb chops and hearty casseroles.

Barossa Valley Shiraz, Australia

Shiraz grapes are the specialty in Australia’s Barossa Valley, and this full-bodied red wine ($9.99) lives up to its expectations. With hints of spiced plum and blueberries, this would be an excellent wine to bring to a holiday feast or a charcuterie-style dinner, as it’s a great cheese-pairing wine. To note: Aldi’s Barossa Valley Shiraz has a screw top, so no worries if the wine opener is nowhere to be found.

Pairs well with:Red meats and various cheeses

Prosecco Superiore DOCG, Italy

A DOCG label on an Italian wine means it’s been awarded the highest classification of Italian wines, so Aldi went above and beyond with this Prosecco ($10.99). Since sparkling wines are always a show-stopper for holiday cocktails, this Prosecco Superiore from Italy’s Valdobbiadene region will earn rave reviews. It’s definitely up there with our other top Prosecco picks.

Pairs well with:Fresh fruits, crisp salads and mild cheeses

Sparkling Brut Ros, France

Best served chilled, you’ll want to remember to pop this sparkling brut ros ($10.99) in the fridge 20 minutes before serving. Better yet, because it comes in such a beautifully engraved bottle, you can chill it in an ice bucket on your buffet for all your guests to see. A product of France, this sparkling rose wine is on the drier side and incredibly smooth.

Pairs well with:Creamy risotto or light appetizers

Ice wine, Canada

If you’ve never tried ice wine before, or you have had it and just don’t want to spend the money on the typically expensive wine, Aldi’s lower-pricebut not lower-qualityice wine from Canada ($14.99) gives you the perfect excuse to buy a bottle. It’s sold in bottles half the size of typical wine bottles because of the difficult fermentation process and lower yield. The grapes from the frozen vines create a sweet dessert wine that will delight your partygoers.

Pairs well with:Delicate, fruit-based desserts

Uco Valley Malbec, Argentina

If you enjoy a Rioja, you’ll probably enjoy the velvety blend of black cherry and spices in this Malbec too ($7.99). Uco Valley in Mendoza, Argentina is like the Napa Valley of California. Just like you know you’ll get good cabernet sauvignon in Napa Valley, you’ll get a rich Malbec from Uco Valley.

Pairs well with:Grilled meats and hearty pastas

Alto Adige Pinot Grigio, Italy

Another option from Italy, but this time a pinot grigio from the Alto Adige region, this floral white wine ($9.99) offers crisp, easy sipping for everyone from novice wine connoisseurs to those with a more developed palate. It’s on the drier side and the flavors will become more enhanced when served chilled.

Pairs well with:Pastas in cream sauces, fish, lighter chicken dinners and mild cheeses

Ctes de Provence Ros, France

The ros fans shopping for Aldi wines will be happy to know that there are two options for them in the Specially Selected range. Though both ross originate from France, this one from the Ctes de Provence region ($9.99) is a classic rose wine rather than sparkling. It has hints of fresh florals, citrus and marshmallow.

Pairs well with:Salmon, lamb and soft cheeses like burrata recipes

Marlborough Sauvignon Blanc, New Zealand

If you enjoy other sauvignon blancs from New Zealand’s Marlborough region, you’re certain to enjoy this one ($9.99). Best served chilled, you’ll want to place it in the fridge for 20 minutes before pouring so guests can experience the full flavors in this tropical fruit-forward white wine. Another bonus is that it’s a screw top bottle rather than a cork, making it an easy picnic wine if you decide to stock up beyond the holidays.

Pairs well with:Summery salads, seafood dinners and light vegetable dishes

Napa Valley Cabernet Sauvignon, California

After all these wines from around the world, we can’t forget about our own Napa Valley in the U.S. A classic cabernet sauvignon aged for 14 months in French oak, this is a full-bodied wine you’ll want on the Thanksgiving and Christmas table ($14.99). It has hints of blackcurrant like Spain’s Rioja, but it’s more velvety and has hints of chocolate rather than spices.

Pairs well with:Beef, poultry and pastas in red sauces

Where to Buy Aldi Wine

You can find Aldi wines at Aldi, of course. But only certain locations sell alcohol and will have wine in stock. You should check with your local Aldi to see if they carry alcohol. Further, the first five wines on our list above are only available this fall and winter, while the five at the end of the list are available year round.

The post 10 Budget-Friendly Bottles of Aldi Wine I Love for Fall and Winter appeared first on Taste of Home.

What is sesame chicken?

Sesame chicken is a simple chicken dish made of cubed chicken breasts cooked in a sweet sauce and topped with sesame seeds. It’s most similar to General Tso’s chicken. The difference is that General Tso’s has a bit more heat from hoisin sauce and red pepper flakes, and it’s often made with chicken thighs rather than chicken breast.

How to Make Sesame Chicken

This recipe from Taste of Home Community Cook Cori Cooper makes four servings.

Ingredients

• 1/2 cup rice vinegar
• 1/4 cup ketchup
• 3 tablespoons brown sugar
• 3 tablespoons honey
• 1 tablespoon soy sauce
• 2 teaspoons sesame oil
• 1 garlic clove, minced
• 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
• 1 cup cornstarch
• 2 large eggs, beaten
• 1/4 cup canola oil, divided
• 2 teaspoons sesame seeds
• Hot cooked rice
• Thinly sliced green onions, optional

Directions

Step 1: Create the sauce

In a small bowl, combine the first seven ingredients until blended. Set aside.

Step 2: Coat the chicken

Place the eggs and cornstarch in separate, shallow bowls. Dip the chicken in the eggs, a few pieces at a time. Then dredge through the cornstarch. Toss to coat, and shake off the excess.

Step 3: Stir fry

In a wok (or a large skillet), heat two tablespoons canola oil over medium-high heat. Add half of the chicken; stir-fry until no longer pink, 4 to 5 minutes. Remove from the pan. Repeat with the remaining two tablespoons oil and final batch of chicken.

Step 4: Mix in the sauce

Stir the sauce mixture and add it to the pan. Bring to a boil, cook and stir until thickened, 1 to 2 minutes. Return the chicken to the pan and heat through. Sprinkle with sesame seeds. Serve with rice and garnish with green onions, if desired.

Tips for Making Sesame Chicken

How to tell when the chicken is done

Because cubed chicken is much smaller than whole chicken breasts, it will not take as long to cook. After cooking for 4 to 5 minutes, you can cut into one of the cubes to see if it is no longer pink inside. The juices should run clear rather than red or pink. If there is still a pink tint or pink juices, continue cooking.

How do you make sesame chicken spicier?

Chili oil or chili sauce are two Asian sauces that will add heat to your sesame chicken recipe. You can add the oil as you cook the chicken or top the sesame chicken with chili sauce after plating over a bed of rice.

Can you make sesame chicken without a wok?

You can absolutely make sesame chicken without a wok. The rounded bowl-shape of a wok makes stir-frying a bit easier because you can toss meat or veggies without fear that they’ll land all over the stovetop. If you don’t have a wok, use a large skillet with a high lip, if possible. Cook as normal.

How to store sesame chicken

Store sesame chicken in an airtight container for up to four days. To reheat, place back in a skillet and heat through. If needed, make a little extra sauce to toss with the chicken while it reheats.

The post How to Make Sesame Chicken Just Like Your Favorite Take-Out Order appeared first on Taste of Home.

What is allspice?

In the name alone, it sounds like allspice would just be a blend of all spices, right? In reality, it’s not a blend at all, but rather, a dried and unripened berry that offers flavors akin to that of black pepper, cinnamon, cloves and nutmeg.

The berries grow on an evergreen tree called Pimenta dioica, which is native to Jamaica and Central America. While the berries growing on the tree are green and olive-like, once dried, they turn into small brown peppercorn-shaped pods.

Ground vs. whole allspice

Ground allspice is mostly called for in sweet treats like traditional pumpkin pie and savory meals like jerked short ribs. Like ground pepper or ground cinnamon sticks, ground allspice berries blend more seamlessly into silky desserts and dry rubs or marinades.

Whole allspice brings its powerhouse flavor to meals that like to steep. Think long-simmering stews, slow cooker soups and even pickled and canned veggies. Biting into a whole allspice peppercorn would not be the most pleasant sensation (not to mention hard on your teeth!), so they’re better saved for enhancing broths and juices in the same way bay leaves work.

How does allspice taste?

As the name suggests, allspice tastes sort of like a blend of other warming spices. Unlike something like Chinese five spice, which is a real blend, a single allspice berry simply tastes like the combination of black pepper, cinnamon, cloves and nutmeg all wrapped into one spice. Because the flavor and aroma of allspice resemble other common fall and winter flavors, you might be more likely to recognize it in cooler-weather recipes rather than summery dishes.

How do you use allspice?

Allspice might not be an essential spice in day-to-day cooking and baking, but it’s certainly an essential holiday spice. Outside of food recipes like fall pies, Christmas cookies, spiced breads and soups, it can be used in drink recipes like mulled wine and wintry gingerbread hot cocoa.

Apart from the holidays, you’ll definitely want to keep allspice in the cupboard if you enjoy exploring different cuisines. Top salmon dinners with jerk-spiced mango pineapple chutney, rub it into slow-cooked meats like beef and lamb and season barbecue meatballs with it.

Substitutes for Allspice

Because allspice is a specialand strongspice all to itself, it’s not easily substituted. When you’re in a pinch, though, try a mixture of ground cloves, ground cinnamon and ground nutmeg in equal measurements. If you’re using a substitute in a savory dish, feel free to add a little black pepper to the mixture too.

Due to its powerful flavor, most recipes don’t call for a lot of allspice. Since that’s the case, you can also add more of all the other spices in place of missing allspice; we won’t tell anyone!

The post What Is Allspice and What Is It Used For? appeared first on Taste of Home.

Here’s how to make a homemade version of General Tso’s chicken with chicken thighs and a flavorful sauce.

What Is General Tso’s Chicken?

Less tangy than orange chicken and less spicy than kung pao chicken, General Tso’s chicken is a sweet and lightly spicy dish made of fried chicken pieces coated in a sticky sauce. It falls somewhere between the tangy, caramelized, thick sauce of orange chicken and the peanut-y, peppery heat of kung pao.

Our General Tso’s chicken recipe uses reduced-sodium soy sauce and reduced-sodium chicken broth to make the sauce. If you want a saltier dish, swap for regular chicken broth and soy sauce. For less salt, use unsalted chicken broth.

General Tso’s Chicken Recipe

This recipe from our Taste of Home Test Kitchen makes three servings.

Ingredients

• 1 tablespoon, plus 1/4 cup cornstarch, divided
• 3/4 cup reduced-sodium chicken broth
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon hoisin sauce
• 2 teaspoons sugar
• 2 teaspoons sesame oil
• Oil for deep-fat frying
• 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tablespoon canola oil
• 1 tablespoon minced fresh gingerroot
• 2 garlic cloves, minced
• 1/4 teaspoon crushed red pepper flakes
• 2 green onions, sliced
• 1 teaspoon sesame seeds

Directions

Step 1: Make the sauce

In a small bowl, whisk the chicken broth and 1 tablespoon of the cornstarch until smooth. Stir in the soy sauce, rice vinegar, hoisin sauce, sugar and sesame oil. Set the sauce aside.

Step 2: Fry the chicken

In an electric skillet or deep fryer, heat the oil to 375F. Place 1/4 cup of cornstarch in a shallow bowl. Add the chicken, a few pieces at a time, and toss to coat. Shake off the excess cornstarch.

Fry the chicken pieces, a few at a time, until golden brown, two to three minutes on each side. Drain the chicken on paper towels and cover to keep warm.

Step 3: Cook the aromatics

In a large skillet, heat canola oil over medium-high heat. Add the ginger, garlic and red pepper flakes. Stir-fry until fragrant, about 30 seconds.

Give the broth mixture from step one a quick stir, and then add it to the skillet. Bring to a boil. Cook and stir until the sauce thickens, about two minutes.

Step 4: Combine the chicken and sauce

Add the chicken to the skillet and toss it gently in the sauce until it’s coated.

Remove the chicken from the skillet and sprinkle with sliced green onions and sesame seeds.

Tips for Making General Tso’s Chicken

What’s the best chicken to use for General Tso’s chicken?

We use chicken thighs in our General Tso’s chicken recipe. Chicken thighs have a higher fat content than chicken breasts, so they’re juicer and more flavorful. If you only have chicken breasts on hand, you can use them for General’s Tso’s chicken, but the dish might be drier.

How do you make the chicken crispy for General Tso’s chicken?

General Tso’s chicken should be crispy rather than crunchy, and never soggy. To help keep it crispy, make sure you don’t overcrowd the skillet. And serve the chicken right awayif it sits, the coating can make it soggy.

What should you serve with General Tso’s chicken?

Like many Chinese chicken recipes, General Tso’s chicken goes well with a scoop of white rice that can soak up some of the sauce. We also like it with a side of stir-fried vegetables, such as broccoli, baby corn, water chestnuts and carrots.

How do you store General Tso’s chicken?

To store General Tso’s chicken, let the chicken cool and then transfer it to an airtight container. If you plated it with vegetables and rice, store the veggies and rice separately.

Reheat General Tso’s chicken in the oven instead of the microwave, which can make it mushy.

The post How to Make General Tso’s Chicken appeared first on Taste of Home.

What Is Paprika?

In the most basic sense, paprika comes from a pepper. The name of the pepper it comes from is the Capsicum annuum. The Capsicum annuum family produces a variety of peppers, ranging from sweet bell peppers to hot chili peppers. Unsurprisingly, due to the lack of heat in paprika, this essential spice is made by grinding a dried sweet pepper into fine powder.

What Does Paprika Taste Like?

Paprika is earthy and faintly sweet. It’s a delightfully subtle way to add flavor to simple dishes or to make an already flavorful dish a bit more robust. As an example: You might be able to taste paprika if you simply sprinkle it over avocado toast or over-easy eggs, but you won’t be able to pick up the essence of it in a heaping bowl of chili, since the flavor is so subtle.

Paprika Varieties

There are three main varieties of paprika: regular, Spanish and Hungarian.

• Regular paprika: Regular paprika is a generic paprika. It can be made from a blend of peppers from various countries, and you’re most likely to find this kind in the spice aisle at your grocery store.
• Spanish paprika: If you love smoky flavors, Spanish paprika is the spice for you. It’s made from a range of mild to hot peppers that have been smoked for added richness.
• Hungarian paprika: This will come as no surprise to those of you who’ve been to Hungary and eaten their cuisine, but paprika is the national spice of the country! Hungarian paprika is not your average paprikamultiple blends infuse different heat levels for nuanced flavor. The flavors range from mild to pungent to sweet to hot.

What Is Paprika Used for?

Mostly, paprika is used for seasoning foods. A paprika dry rub is a fantastic way to season a steak or you can make hearty dishes like Hungarian goulash. Deviled eggs are often finished with a dusting of paprika as well.

When not used for flavor, paprika can dye foods like eggs and add color to otherwise bland-looking dishes. Outside of food, the vibrant red powder can be used as a dye for fabrics.

What Is a Good Substitute for Paprika?

If you don’t have paprika in your spice cabinet, don’t worry! There are a couple of simple swaps you probably already have.

Paprika vs. Chili Powder

Although paprika is made from chili peppers, it differs from chili powder because it is not spicy. Chili powder comprises various spices like cumin, garlic powder and other herbs in addition to chili peppers. It also tends to have a more spicy profile than paprika.

Paprika vs. Cayenne Pepper

Unlike chili powder, cayenne pepper is not a blend of spices. This fiery red powder contains only dried cayenne peppers and is hot. Keep this in mind if you’re replacing cayenne pepper in place of paprika. Your dinner will have a kick!

The post What Is Paprika: Your Guide to The Spice Cabinet Staple appeared first on Taste of Home.