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Turkey Breast Cutlets

Published on: November 6, 2023 Updated on: November 6, 2023 by Katie 10 Comments

Looking for a hearty and satisfying dinner that gives you all the Thanksgiving feels, but in under a half hour? My Turkey Breast Cutlets with gravy recipe is here to delight your taste buds while keeping things simple and delicious.

Turkey breast cutlets with a cream sauce in a pan.

Turkey breast cutlets are a fantastic canvas for creating a delectable meal without the need for traditional breadcrumbs. If you’re in search of a dish that’s rich in flavor and pairs perfectly with a savory homemade gravy, look no further. I love making turkey cutlets when I’m craving turkey, and don’t want to cook a full turkey breast. This dish is also ideal if you are only making Thanksgiving for two or four and don’t want to cook a whole bird.

In this recipe, I’ll guide you on how to prepare juicy turkey breast cutlets seasoned to perfection and served with a luscious garlic thyme gravy that will make your taste buds dance.

Why You Should Make This

Savory Comfort: These turkey breast cutlets with garlic thyme gravy offer a comforting, homestyle flavor that will warm your heart and soul.

Simple and Wholesome: This recipe is straightforward, without the need for breadcrumbs, making it a great option for those seeking a cleaner, low-carb meal.

Customizable Elegance: With the rich flavors of garlic, thyme, and Dijon mustard, you can customize this dish to your taste, making it uniquely yours.

Ingredients

Turkey – A pound of thinly sliced turkey cutlets is all you need.

Seasonings – I like to use a mix of salt, pepper, onion powder, and paprika for the turkey cutlets. You will also need dried thyme for the gravy.

Garlic – I like to use two cloves of garlic that I minced into tiny pieces as the start for the flavors for my gravy.

Cream – I like to use a half cup of heavy cream; however, if you don’t have heavy cream you can use half and half!

Dijon Mustard – A little brings a nice acidic flavor to the gravy and actually balances out the cream.

Broth – A cup of chicken broth is all you need for the gravy. However, if you have turkey stock that will work too.

Cornstarch – Cornstarch is the best way to thicken up gravy without the gluten!

Directions

raw turkey breast cutlets with seasoning.

First, season each turkey cutlet with salt, onion powder, paprika, and pepper.

Heat a large skillet over medium heat and add the grapeseed oil to cover most of the skillet.

Seasoned turkey breast cutlets cooking in a pan.

Carefully place the seasoned turkey cutlets in the hot oil. Cook for about 3 minutes on each side until the internal temperature reaches 160° Fahrenheit.

Remove the turkey cutlets from the skillet and set them aside on a plate, keeping them warm by tenting foil over the top.

Cream sauce with seasonings in a pot with a spatula.

Add the minced garlic to the skillet. Cook on medium-low heat for 1 minute until fragrant and softened.

While the garlic cooks mix together the cornstarch, heavy cream, Dijon mustard, and chicken broth, whisking constantly. Then begin stirring in the liquid mixture into the skillet until it because to thickens and reaches your desired consistency (about 1-2 minutes).

cooked turkey cutlets in a cream sauce on a pan.

Season the with the dried thyme leaves. Then begin adding in the cutlets with juice into the skillet. Cover with gravy and cook for 1-2 minutes or until the internal temperature reaches 165 degrees Fahrenheit.

Serve the turkey breast cutlets with a generous ladle of the savory gravy.

FAQs

Plate with mashed potatoes, green bean casserole, and turkey breast cutlets with 2 forks, and green bean casserole in the background.

Can I use turkey breast slices instead of cutlets?

Yes, you can use turkey breast slices, but be sure to cook them evenly as they may cook faster than cutlets.

Can I make the gravy ahead of time?

No, you can’t make the gravy ahead of time for this dish. This turkey dinner cooks so quickly there truly is no need to make the gravy ahead of time. Plus you need the pan drippings from the turkey to help season your gravy!

Can I use fresh thyme instead of dried thyme in the gravy?

Absolutely! You can use fresh thyme by doubling the quantity, as dried herbs are more concentrated in flavor.

How can I ensure the cutlets remain juicy?

To keep the cutlets juicy, be careful not to overcook them. Use a meat thermometer to ensure they reach an internal temperature of 165°F (74°C).

Tips and Tricks

Turkey breast cutlets with a cream sauce in a pan on a blue and white striped cloth.

Don’t Overcook – You don’t want to cook the turkey cutlets all the way through in the first steps. Since the cutlets will cook a little longer in the gravy you will want to just under cook it so they can finish cooking in the gravy.
Vegetables – Feel free to add sautéed mushrooms or caramelized onions to the gravy for extra flavor and texture.
Seasonings – Enhance the flavor by experimenting with your preferred seasonings and herbs, such as rosemary, sage, or even lemon zest.

Side Dishes for Turkey

Looking for side dishes to serve with your turkey? Here are a few of my favorites.

If you make this recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

How to Make Gravy from Turkey Drippings

Published on: November 6, 2020 Updated on: November 1, 2023 by Katie Leave a Comment

Ever wonder how to make gravy from turkey drippings? It’s easier then you think, and best of all made with just 4 ingredients and in minutes. This recipe doesn’t use flour, so it’s a gluten free turkey gravy recipe.

Gravy boat pouring gravy on top of sliced turkey breast.

If you are new to making a turkey, chances are you are going to need to learn how to make turkey gravy. I have been making gravy from scratch for years. I finally took the time to write down the measurements I use in order to share my go-to turkey gravy recipe with you.

There’s something undeniably magical about a homemade Thanksgiving dinner, and at the heart of this culinary celebration lies a golden elixir – turkey gravy made from its drippings. The process of crafting rich, velvety gravy from the pan juices left behind by a beautifully roasted turkey is both an art and a science. It not only elevates the flavor profile of your entire Thanksgiving spread but also embodies the spirit of resourcefulness by ensuring nothing goes to waste.

In this blog post, I’ll delve into the time-honored tradition of making gravy from turkey drippings, uncovering the secrets to achieving a sauce that’s both soul-warming and palate-pleasing. Get ready to unlock the key to a perfect Thanksgiving meal – the liquid gold that is homemade turkey gravy.

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Reasons to Make This Recipe

Enhance Flavor – Making gravy from turkey drippings is a fantastic way to capture and concentrate the rich, savory flavors of your roasted turkey, creating a luscious, homemade gravy that complements your meal perfectly.

Reduce Food Waste – Utilizing the turkey drippings to make gravy is a sustainable practice that minimizes food waste, ensuring that every last bit of flavor from your Thanksgiving turkey is put to delicious use.

Elevate Your Meal – Homemade gravy adds a touch of authenticity and a depth of flavor that store-bought options can’t match, taking your Thanksgiving feast to a whole new level and impressing your guests with your culinary skills.

Ingredients

Butter – Because I brine the turkey I like to use unsalted butter to prevent the gravy from being too salty.
Pan Drippings – Pan drippings are what give this turkey sauce all the flavors!
Corn Starch – I like to use cornstarch because not only is it gluten free, but it also doesn’t give off the chalky flavor that flour sometime tends to give off.
Turkey Stock – If you can’t find turkey stock in the store you can use Better than Bouillon Turkey Concentrate Paste. Just mix according to the packaging. If you can’t find either of those you can use chicken broth.

Directions

Strainer over a pot straining out fat from turkey drippings.

Heat the butter on high in a sauce pan. Once the butter is golden in color, pour the pan drippings into the sauce pan. *Make sure to use a strainer to strain out any additional pieces of fat or dried herbs that may have fallen in the roasting pan (as pictured above). Let the butter/drippings cook for 1 minute on high. Reduce the heat to medium-low.

In a measuring cup mix together the turkey broth and cornstarch. Whisk in the broth to the sauce pan. Whisking until thick and golden (about 5 minutes). Season with additional salt and pepper if needed.

FAQs

Turkey gravy in a white gravy boat with turkey breast sliced in background.

How do you thicken gravy with flour?

If your gravy is still too thin, mix together 3 to 4 tablespoons of flour or cornstarch (if keeping this gluten free) into a 3-4 tablespoons of water until a smooth paste has been created. Slowly and gradually whisk the mixture into the gravy a little at a time until it begins to thicken.

How do you make turkey gravy from scratch without drippings?

If you don’t have drippings don’t worry. You’ll just need a stick of butter, some seasonings (like garlic powder, sage, thyme, and parsley), and additional stock to make up for not having drippings. Follow my recipe below, instead of the 2 cups of drippings you’ll use an additional 2 cups of stock/broth instead to make the most delicious homemade turkey gravy.

Why are there no drippings from my turkey?

If you stuffed your turkey the stuffing will absorb most of the drippings. I always add water to the bottom of my roasting pan to stretch my drippings further and give myself more drippings for gravy!

Why do I get lumps in my gravy?

If you add flour or cornstarch directly to simmering hot broth/drippings you will instantly get lumps in your gravy. Instead, whisk the flour/cornstarch into room temperature water or broth and combine until smooth. Then whisk the slurry into the simmering pot of stock. A continuous whisk plus thinned out flour/cornstarch slurry will reduce your chances of having lumpy gravy.

Tips & Tricks

Top view of a white gravy boat filled with yellow gravy and turkey next to it.

Here are a few of my favorite tips and tricks I’ve found helpful when making making turkey gravy.

Pan Drippings – I love using the pan drippings for my gravy. I find that it makes a delicious and super flavorful gravy. Yes, it’s on the fattening side. You can by a gravy fat separator to separate out the fat and the actual liquid. However; that’s where all the flavor is. It’s the holidays after all–you can indulge!
No Drippings – No drippings, no problems. Just add a few extra tablespoons of butter. You will also need to add some herbs or other seasonings to your gravy. The drippings provide whatever seasonings are on the turkey which allows for a more flavorful gravy.
Flour – If you don’t have cornstarch on hand you can use flour. I would make a roux with the melted butter. Sprinkle in the flour and mix until a paste. Then whisk in drippings and stock.
Cornstarch – I like to use cornstarch as it doesn’t have a pastey/chalk like taste. I also use cornstarch because it’s gluten free and an easy way to be able to serve my holiday dinner to my entire family without having to make separate items!
Gluten Free – Cornstarch is naturally gluten free. So this recipe is gluten free if you follow it how I have it written. Please note, that if you stuff the turkey with a gluten filled stuffing this recipe IS NOT gluten free. I never stuff the bird due to safety reasons (hello salmonella); however some people still like to. If you use the drippings from the turkey breast for the gravy and stuffing was cooked in the bird the gravy will not be gluten free–even if you use cornstarch!
Serving Size – This recipe yields 2 cups of gravy. That will roughly feed 4-6 people.

Holiday Menu Ideas

Top view of a white platter with sliced turkey, gravy, and sides next to it.

You have the gravy but what about everything else? I have a wide variety of easy holiday recipes here on Katie’s Cucina. These holiday side dishes (and the prized turkey) can all be found below.

If you make this turkey gravy, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

White gravy boat with yellow gravy inside and turkey in the background.

How to Make Gravy from Turkey Drippings

Ever wonder how to make gravy from turkey drippings? It's easier then you think, and best of all made with just 4 ingredients and in minutes. This recipe doesn't use flour, so it's a gluten free turkey gravy recipe.

5 from 1 vote

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Course: Sauce

Cuisine: American

Diet: Gluten Free

Prep Time: 4

Cook Time: 6

Total Time: 10

Servings:

Calories: 530kcal

Author: Katie

Equipment

Ingredients

▢ 4 tablespoons Unsalted butter
▢ 2 cups Pan Drippings
▢ 1-½ cups Turkey broth
▢ 2 tablespoons Cornstarch

Instructions

Heat the butter on high in a sauce pan. Once the butter is golden in color. Pour the pan drippings into the sauce pan. Let it cook for 1 minute on high. Reduce the heat to medium-low.
In a measuring cup mix together the turkey broth and cornstarch. Whisk in the broth to the sauce pan. Whisking until thick and golden (about 5 minutes). Season with additional salt and pepper if needed.

Notes

Pan Drippings – I love using the pan drippings for my gravy. I find that it makes a delicious and super flavorful gravy. Yes, it’s on the fattening side. You can by a gravy fat separator to separate out the fat and the actual liquid. However; that’s where all the flavor is. It’s the holidays after all–you can indulge!
No Drippings – No drippings, no problems. Just add a few extra tablespoons of butter. You will also need to add some herbs or other seasonings to your gravy. The drippings provide whatever seasonings are on the turkey which allows for a more flavorful gravy.
Flour – If you don’t have cornstarch on hand you can use flour. I would make a roux with the melted butter. Sprinkle in the flour and mix until a paste. Then whisk in drippings and stock.
Cornstarch – I like to use cornstarch as it doesn’t have a pastey/chalk like taste. I also use cornstarch because it’s gluten free and an easy way to be able to serve my holiday dinner to my entire family without having to make separate items!
Gluten Free – Cornstarch is naturally gluten free. So this recipe is gluten free if you follow it how I have it written. Please note, that if you stuff the turkey with a gluten filled stuffing this recipe IS NOT gluten free. I never stuff the bird due to safety reasons (hello salmonella); however some people still like to. If you use the drippings from the turkey breast for the gravy and stuffing was cooked in the bird the gravy will not be gluten free–even if you use cornstarch!
Serving Size – This recipe yields 2 cups of gravy. That will roughly feed 4-6 people.

Nutrition

Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

Apple Cinnamon Muffins

Published on: October 30, 2023 Updated on: October 30, 2023 by Katie Leave a Comment

Embrace the flavors of fall with this easy-to-make homemade Apple Cinnamon Muffins with a crumb top. This recipe comes together in under an hour and is the perfect way to use up a few apples!

2 apple cinnamon muffins on a small white plates on a blue and white checkered cloth, and 5 muffins, 4 apples and slices of butter in the background.

I love Fall. It’s my second favorite season to summer–let’s face it, I love the beach, grilling out daily, and daily swims in our pool. However, I welcome the cooler for us Florida weather, and all the flavors that come with fall; pumpkin and most importantly apple!

Years ago, my son was obsessed with this book called “One Hungry Monsters“. The book ends with the little boy enjoying his apple muffin that the monsters never got. Every day/night my son would proclaim that he needed an apple muffin. If you have a little one–you have to get this book. It’s the cutest, works on food, numbers, and rhyming!

I’ve now been making these Apple Cinnamon Muffins for about 5 years now. Now, that my son is older and out of the toddler stage he actually helps me make the muffins. The muffins are on repeat during the fall season when I take a break making my blueberry muffins with crumb topping. The apple muffins are my absolute favorite muffins because of that crumb topping.

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Why this Recipe Works

Delicious Flavor: Apple and cinnamon create a harmonious blend of sweet and spicy flavors that make these muffins irresistible. The combination of soft, tender apple pieces and warm cinnamon is a crowd-pleaser that’s perfect for breakfast or as a snack.

Seasonal Sensation: Apples are often in season during the fall, making apple cinnamon muffins a great way to celebrate the flavors of autumn. Using fresh, crisp apples adds a burst of natural sweetness and a pleasant texture to your muffins. But don’t worry you can make these muffins year round, too!

Versatility: You can customize your apple cinnamon muffins by adding various mix-ins, such as nuts, raisins, or even a drizzle of caramel. This versatility allows you to experiment and create muffins that suit your taste preferences.

Ingredients

Butter – You will need butter for both the base of the muffin and the crumb topping. For the base you need the butter to be softened so you can cream it together with the sugars. For the crumb topping, you need the butter to be cold.
Sugar – You need a combination of both white granulated sugar and brown sugar for both the muffin batter and the streusel topping.
Flour – All purpose flour works best for this recipe. You will need it for both the batter and topping.
Leavening Agents– A combination of baking soda and baking powder help give the muffins a nice rise and stay nice and fluffy.
Milk – I use 2% milk for this recipe but have also tested with whole milk and also buttermilk richer muffin.
Cinnamon – Two tablespoons of cinnamon are divided and used for the batter and topping.

Directions

For the Muffins

Creamed butter and sugar and egg in a stainless steel mixer.

Preheat the oven to 375° Fahrenheit. Using a stand mixer, cream the butter, granulated sugar, and ¼ cup brown sugar. Mix on medium speed until fluffy. Add the egg and mix well, stopping once to scrape the sides and bottom of the bowl.

Apple cinnamon muffin dry ingredients in a stainless steel mixer with milk poured in.

Turn the mixer off, add the flour, baking powder, baking soda, salt, and cinnamon. Turn the mixer on low speed, and slowly begin to pour in the milk.

Apple cinnamon muffin mixed batter in a stainless steel bowl with a spatula.

Mix for 30 seconds. Then add the chopped apples. Set to the side once mixed.

For the Crumb Topping

Clear bowl with crumb topping ingredients on a marble counter.

Clear bowl with cinnamon crumb topping ingredients being mashed.

In a separate bowl combine the ½ cup brown sugar, ⅓ cup flour, salted butter, and tablespoon of cinnamon.

Clear bowl with cinnamon crumb topping and fork on a marble counter.

Using a fork, mix well until small pea-sized flakes are formed. This is how it should look.

silver cupcake tin with raw muffin batter and the cumb topping being poured.

Place cupcake liners in a muffin pan. Divide the batter evenly among the prepared muffin cups. Add a tablespoon of the crumb topping to each of the muffins.

Bake the muffins for 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Remove the muffins from the oven, cool them for 5 minutes in the pan, then turn them out onto a wire rack to finish cooling completely. Enjoy.

FAQs

closeup of apple cinnamon streusel muffin in red paper with muffins in muffin tin faded in background.

Can I use any type of apple for these muffins?

Yes, you can use a variety of apples, but it’s generally recommended to use apples with a firm texture, such as Granny Smith, Honeycrisp, or Gala. These apples hold their shape when baked and provide a pleasant contrast to the muffin’s texture.

Can I make these muffins gluten-free or dairy-free?

Yes, you can adapt the recipe to be gluten-free by using a gluten-free flour blend and dairy-free by using almond milk or coconut oil, for instance. Be sure to check the labels of your ingredients for allergen information.

What kitchen tools do you need to make muffins?

Here are a few kitchen tools that I find very helpful when making muffins.
KitchenAid Stand Mixer, Silicone Spatula, Muffin Tin, Cupcake Liners, Large Cookie Scoop, Pot Holders, and Wire Cooling Rack.

How should I store apple cinnamon muffins?

Store your muffins in an airtight container at room temperature for up to 2-3 days, or in the refrigerator for longer freshness. To extend their shelf life, you can also freeze them in an airtight bag or container for up to 2-3 months.

Recipe Tips and Tricks

Apple Cinnamon Streusel Muffins in tin muffin pan with one in focus and the rest blurred.

Here are a few of my favorite tips and tricks when making apple muffins.

Apples – You need 2 cups of diced chopped apples for this recipe. I use either 2 large apples or 4 small snacking apples for this recipe.
Milk – I use 2% for this recipe; however, I have tested whole milk and buttermilk and both work perfectly for this recipe.
Avoid Overmixing: When combining the wet and dry ingredients, be careful not to overmix the batter. Overmixing can lead to tough and dry muffins. Gently fold the ingredients together until just combined.
Use Muffin Liners– To prevent the muffins from sticking to the pan, use paper or silicone muffin liners, or grease the muffin tin generously.
Don’t Overbake – Be vigilant about baking time. Overbaking can dry out the muffins. Insert a toothpick into the center of a muffin; if it comes out with a few moist crumbs, they’re done.
Storing – Once cooled, they can be stored in an airtight container.
Freezing – If you have leftovers and want to freeze them store in airtight container or freezer Ziplock bag in the freezer.
Thawing Muffins – To thaw, take the muffins out the night before you want to enjoy them and place in the refrigerator. They will be thawed the next morning and you can heat the muffin in the microwave or oven for a few minutes for an easy breakfast in the morning.

Recipes with Apples

If you are still craving apples, I have a few more ways you can use them up. Here are my favorite apple recipes.

If you want to make homemade muffins this fall and looking for a delicious and easy-to-make recipe this recipe for Apple Cinnamon Streusel Muffins is the winner! Perfect for a quick breakfast on the go, to sip with a warm cup of coffee, pack in a school lunch, or even snack on.

If you make my apple cinnamon muffin recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

What to Serve with Chicken Pot Pie – 27 Delicious Side Dishes

Published on: October 25, 2023 Updated on: October 25, 2023 by Katie Leave a Comment

Ever wonder what to serve with chicken pot pie? Discover a variety of mouthwatering side dishes, essential tips, and answers to your most pressing questions for creating the ultimate chicken pot pie meal.

Chicken pot pie, corn bread, green beans, and cucumber tomato salad images with text on image for Pinterest.

When it comes to comfort food, few dishes can compete with the timeless classic, chicken pot pie. Its rich, creamy filling and flaky crust make it a beloved staple on dinner tables across the world. But what side dishes go with say an individual chicken pot pie to create a well-rounded, satisfying meal? I love putting together these round-up style post because I often have friends stumped and ask questions like what to serve with chicken pot pie? That’s why I’m here to help you explore a variety of side dishes, share some tips and tricks, and answer common questions about this beloved dish.

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Side Dishes for Chicken Pot Pie

white plate with a slice of chicken pot pie on a blue and white stripped cloth, a spoon, a fork, and carrots in the background.

Here are just some of the sides I like to serve with a chicken pot pie. If you scroll down you can click on some of my favorite recipes that pair perfectly.

Green Salad: A fresh, crisp green salad is an ideal accompaniment. The lightness of the salad provides a nice contrast to the richness of the pot pie. Choose a mix of greens, add some sliced cucumbers, cherry tomatoes, and a zesty vinaigrette dressing.
Roasted Vegetables: Roasting vegetables like carrots, broccoli, or Brussels sprouts is a fantastic way to add color, nutrition, and a delightful roasted flavor to your meal. A drizzle of olive oil, some herbs, and a sprinkle of salt and pepper will elevate the veggies.
Mashed Potatoes: This classic side dish pairs beautifully with chicken pot pie. Creamy mashed potatoes provide a hearty base that complements the pot pie’s creamy filling. Feel free to add some garlic or herbs for extra flavor.
Corn on the Cob: A simple but satisfying choice, corn on the cob is a great addition to your meal. It’s easy to prepare, and the sweet, juicy kernels balance the savory nature of chicken pot pie.
Cranberry Sauce: If you love a sweet-and-savory combination, consider serving cranberry sauce as a condiment. The tartness of cranberries complements the richness of the pot pie, creating a delightful contrast of flavors.
Soup: A cup of soup, such as tomato, butternut squash, or potato leek, can be a comforting starter. It warms you up and prepares your taste buds for the main course.
Biscuits or Dinner Rolls: Soft, fluffy biscuits or dinner rolls are a fantastic way to soak up every last bit of that delicious pot pie filling. They also add a delightful carb element to your meal.

Frequently Asked Questions

Baked pie with a slice removed and sitting on a white plate with a fork.

Here are some of the most commonly asked questions when making chicken pot pie, how to freeze, how to make pot pie healthier, and more!

Can I make chicken pot pie in advance?

Yes, you can prepare chicken pot pie in advance and refrigerate it. To serve, reheat it in the oven until it’s hot and bubbly.

Can I freeze chicken pot pie?

Absolutely! Chicken pot pie freezes well. Just be sure to wrap it tightly and label it with the date so you can enjoy it within a few months.

Can I use store-bought crust?

Yes, you can use pre-made pie crusts for convenience. However, homemade crusts provide a more personal touch and often better flavor.

How can I make my chicken pot pie healthier?

You can make chicken pot pie healthier by using less butter or cream, adding more vegetables, and opting for a whole wheat crust or a phyllo dough topping.

What can I do with leftovers?

Leftover chicken pot pie can be enjoyed the next day or repurposed into a pot pie casserole, turnovers, or even used as a filling for a sandwich.

Tips and Tricks for Making Chicken Pot Pie

Pie baked in a glass pie dish with white and blue striped cloth next to it and celery and carrots in the background.

Now that we’ve explored some great side dish options, let’s dive into some tips and tricks for serving chicken pot pie:

Don’t Overcrowd: When serving chicken pot pie, remember that it’s a substantial dish on its own. Avoid overloading your plate with too many side dishes, as it can be overwhelming.
Balance Flavors: Strive for a balance of flavors and textures. If your pot pie is rich and creamy, opt for lighter and crisper side dishes. If your pot pie is more on the plain side, consider sides with stronger flavors.
Timing is Key: Make sure your side dishes are ready and hot when you serve the pot pie. No one wants to eat lukewarm or cold sides with a piping hot pot pie.
Garnish: A sprinkle of fresh herbs or grated cheese on top of your pot pie adds visual appeal and an extra layer of flavor.
Individual Portions: For a more elegant presentation, consider making mini chicken pot pies or serving the dish in individual ramekins.

Sides for Chicken Pot Pie

Honey Cornbread Muffins

White plate with 5 muffins stacked and one corn muffin split with butter on top.

Delicious Honey Cornbread Muffins are moist, sweet and full of flavor. This cornbread muffin recipe is made from scratch in under a half hour!

Check out this recipe

Honey Butter Crescent Rolls

Square photo of an oval platter on a white countertop with baked croissants on top.

Make these Honey Butter Crescent Rolls the star of your next dinner. With just four simply ingredients and within 15 minutes time you will have an irresistible side that your friends and family will be going back for seconds and thirds!

Check out this recipe

Homemade Garlic Knots

Soft, fluffy, Homemade Garlic Knots are baked to a lovely golden brown, then brushed with seasoned garlic butter. These knots have oodles of flavor and a gorgeous, tender texture and perfect with a pot pie.

Check out this recipe

Garlic Cheese Bread

Garlic cheese bread is a delicious and easy-to-make side dish that compliments any Italian dinner. This cheese bread is sure to satisfy your cravings and is made by using a loaf of freshly baked French bread from your local bakery, softened butter, my secret ingredient, herbs, and of course cheese.

Check out this recipe

Beer Bread

Scared to bake with yeast? Make a loaf of this four ingredient beer bread recipe. Fresh thick homemade bread made in under an hours time with no resting time needed!

Check out this recipe

Buttermilk Biscuits

Melt-in-your mouth homemade buttermilk biscuits made in your kitchen in less than 30 minutes time! With just a few ingredients your next breakfast or brunch will be complete.

Check out this recipe

House Salad

Two white bowls filled with salad and forks and veggies next to it.

Explore the ultimate chopped romaine house salad recipe, featuring a harmonious blend of fresh vegetables, cheese, and croutons. Elevate your dining experience with this easy-to-make, nutrient-packed, and irresistibly delicious dish!

Check out this recipe

Roasted Acorn Squash & Pear Quinoa Salad

Spiced acorn squash, pears and quinoa cook simultaneously in the oven before being tossed with dried cranberries, pecans, goat cheese, and fresh arugula. This fall inspired salad will pair perfectly with a hearty pot pie.

Check out this recipe

Panera Greek Salad

Square photo of 2 bowls of greek salad with a red and white striped napkin.

Craving a Panera Greek Salad? Make it at home using romaine, cucumbers, tomatoes, olives, feta, red onion, and pepperocini's! This salad takes less then 10 minutes together and can feed 1-4 people.

Check out this recipe

Kale and Brussels Sprouts Salad with a Maple Dijon Vinaigrette

This Kale and Brussels Sprouts Salad with a Maple Dijon Vinaigrette is the perfect salad for fall. It’s so fresh and flavorful and balances the heaviness of a pot pie.

Check out this recipe

Tomato and Onion Salad

Blue bowl filled with tomatoes, red onions, and herbs.

My Tomato and Onion Salad with Balsamic Vinegar comes together in minutes and is perfect as a make ahead summer side dish recipe. Full of fresh beef stake tomatoes, red onions, balsamic dressing and fresh herbs–it marinates for 4 hours for an ultra flavorful accompaniment to any barbecue dinner.

Check out this recipe

Chopped BLT Salad with Corn

This Chopped BLT Salad with Corn will quickly become your go-to salad and pairs perfectly with a hearty chicken pot pie. Tossed in an herby basil vinaigrette, you’ll make this chopped salad all year long!

Check out this recipe

Beet Salad with Feta

White oval dish filled with beets, feta, spinach, and balsamic drizzle.

Beet Salad with Feta is a delicious easy salad that consists of spinach, cooked beets, creamy feta cheese, green onions with a drizzle of olive oil and balsamic reduction. This gluten free recipe comes together within 10 minutes and is perfect for entertaining a crowd.

Check out this recipe

Instant Pot Garlic Mashed Potatoes

White bowl with fluffy mashed potatoes topped with butter and parsley.

Make perfect creamy homemade mashed potatoes every single time with my easy-to-make recipe for Instant Pot Garlic Mashed Potatoes. This classic side dish is made within 30 minutes with fresh ingredients.

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Air Fryer Green Beans

White bowl of green beans with garlic divided up close.

If you are looking for an easy side dish to make my Air Fryer Green Beans recipe is done in under 10 minutes and yields a flavorful side dish everyone is going to love.

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Roasted Brussel Sprouts and Carrots

White bowl filled with roasted baby carrots and brussels sprouts.

Roasted Brussels sprouts and carrots are a delicious and easy side dish recipe that compliments just about any meal. Simply place the vegetables on a sheet pan, drizzle with olive oil, season with salt and pepper, and roast in the oven. In under an hours time you will have a delectable side dish that no one will be able to resist.

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Instant Pot Garlic & Onion Green Beans

This recipe for Instant Pot Garlic & Onion Green Beans is an easy side dish perfect for any meal and made in under 10 minutes time!

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Sauteed Zucchini and Tomatoes

Close up shot of sautéed zucchini and tomatoes resting in a pan.

Looking for an easy vegetarian side dish to serve along with dinner? My Sauteed Zucchini and Tomatoes recipe is done in 15 minutes and full of flavor.

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Easy Roasted Broccoli

Easy Roasted Broccoli is the perfect side dish; crispy on the outside + tender on the inside, say hello to your new favorite broccoli recipe! Broccoli always pairs well with pot pie and will add a dash of greens to your plate.

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Instant Pot Carrots

Square photo of a white bowl filled with cooked baby carrots.

Instant Pot Carrots are perfectly cooked and done from start to finish in about 15 minutes. This is an easy side dish for dinner or cooking for a large group of people. It's versatile and can be customized to fit your needs.

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Sauteed Green Beans & Leeks

Change up your side dish routine and make my easy and unique recipe for Sauteed Green Beans & Leeks.

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Easy Oven Roasted Vegetables

Oven Roasted Vegetables are deliciously tender and roasted in a crave-worthy seasoning blend to add an extra serving a veggies to your plate. Get tips for perfect roast veggies side dish every time!

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Instant Pot Asparagus

Cooked asparagus on a white platter topped with salt and pepper.

Instant Pot Asparagus is done from start to finish in 5 minutes making for an easy weeknight side dish.

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Slow Cooker Honey Glazed Carrots

Need a healthy side dish to feed a crowd? Try this recipe for Slow Cooker Honey Glazed Carrots–they take less than 5 minutes to prepare and 3 hours of no fuss cooking!

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Sautéed Spinach

This delicious sauteed spinach recipe is a quick and easy side dish and a great way to add extra green to your plate. The fresh greens are cooked in olive oil with garlic and lemon juice.

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Skillet Green Beans

Skillet Green Beans are made in just 15 minutes and bursting with flavor with sauteed bell peppers and garlic. These green beans are like no other side dish you have ever had.

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Instant Pot Corn on the Cob

four corn on the cobs in an Instant Pot.

Simplify cooking buttery corn on the cob and follow my easy recipe for Instant Pot Corn on the Cob. This easy summertime side dish is made in just 10 minutes and cooked to perfection EVERY time!

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What you serve with chicken pot pie can enhance the dining experience, making it even more satisfying. Whether you choose a fresh salad, roasted vegetables, or creamy mashed potatoes, there are numerous delicious options to complement this beloved comfort food. By following our tips and tricks and addressing common questions, you’ll be well-prepared to serve a memorable meal centered around the start dish, chicken pot pie.

Halloween Treats to Make

Published on: October 24, 2020 Updated on: October 17, 2023 by Katie 2 Comments

Looking for a sweet treat to make on Halloween? I found 25 Halloween Treats to Make from beginner to advanced levels that have all things creepy, spooky, and downright petrifying! Bats, cats, ghosts, and monsters transform some of the sweetest desserts on the web!

Four photos of Halloween foods with text on image for Pinterest.

I’m always looking for creepy but easy Halloween desserts to make for my kids and their friends! We love Halloween in my house and that’s why I put together a list of 25 Halloween Treats to Make! My youngest is still leaning more on the cute then creepy side when it comes to Halloween. But my son is a little older and the creepier the better in his book! My son loves to make monster apple slices for a healthy dessert. I love to make a Halloween Candy Cookie Skillet a few days after Halloween to use up some of the leftover candy.

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Halloween Treat FAQs

What is a Halloween treat?

A Halloween treat is something that is sweet whether its a piece of candy or a baked good that has spiders, ghost, monsters or more on it.

What is the most popular food for Halloween?

Caramel apples are one of the most popular Halloween foods. As well as candy corn, pumpkin or apple flavored desserts, caramel corn, and candy corn which can only be found around Halloween.

What are some easy Halloween treats to make?

-Rice Krispie Treats shaped like pumpkins or bats.
-Chocolate-dipped pretzel rods with spooky decorations.
-Mummy hot dogs made with crescent roll dough.
-Apple slices with candy corn teeth.

How can I make my treats look spooky?

-Use food coloring to create eerie colors.
-Decorate with edible googly eyes.
-Add red food gel to create “blood” splatters.
-Use cookie cutters to shape treats into Halloween-themed shapes.

What are some non-candy treats for Halloween?

Mini bags of popcorn, stickers or temporary tattoos, glow sticks or glow-in-the-dark toys or even Halloween-themed pencils or erasers.

Can I make Halloween treats in advance?

Many Halloween treats can be made in advance and stored in airtight containers. Just be sure to check for any specific storage recommendations for each treat.

How can I make treats for people with allergies?

– Look for allergy-friendly recipes and substitute ingredients as needed.
– Clearly label treats with their ingredients.
– Consider providing a separate tray of allergen-free treats.

How can I involve kids in making Halloween treats?

I like to let them help with simple tasks like decorating cookies or shaping Rice Krispie Treats. You can also create a decorating station with different toppings and let them unleash their creativity. Ultimately, make it a fun family activity by working together in the kitchen.

Tips and Tricks

Plan Ahead: Start planning your Halloween treats well in advance so you have time to gather ingredients and decorations.
Simple and Fun: Keep your treats simple and focus on making them fun and visually appealing. It’s not about complexity but creativity.
Safety First: If you’re making treats for kids, be mindful of common allergies, such as nuts or gluten. Consider offering allergen-free options.
Get Creative with Presentation: Use themed plates, serving dishes, and utensils to enhance the Halloween vibe.
Practice Makes Perfect: If you’re trying a new recipe, it’s a good idea to do a trial run before the big day to work out any kinks.
Candy Alternatives: If you want to provide healthier alternatives, consider fruit snacks, granola bars, or small toys.
Make Ahead: Many Halloween treats can be made in advance and stored in airtight containers to save time on the day of your celebration.

Bloody Eyeball Cherry Cheesecake Cupcakes

four cherry cheeseacke cupcakeson a metal platter with candy eyeballs on top.

Amp up your Halloween with the most delicious and yet frightfully looking Bloody Eyeball Cherry Cheesecake Cupcakes. All the guys and ghouls will die for a Halloween cheesecake!

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Frankenstein Chocolate Whoopie Pies

Frankenstein Chocolate Whoopie Pies! Turn this classic dessert into a quick and clever sweet Halloween treat with just a few decorative tweaks.

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Black chocolate cupcakes with slime filling

Get ready for Halloween with these deep, dark Black Chocolate Cupcakes filled with green-tinged white chocolate slime and topped with gummy eyeballs!

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thick square cookie with orange, purple, and green m&ms inside on orange napkin.

Nothing completes Halloween without making a batch of my Halloween M&M Cookie Bars. Full of Halloween M&M's, chocolate chips, and Halloween colored sprinkles! This easy dessert recipe comes together in under an hours time.

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Halloween popcorn bars

Halloween popcorn balls (or bars) are aneasy treat everyone will love! Perfect for kid’s school Halloween parties. Like rice crispie treats but better!

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Melted Witch Push Up Pops

These fun Halloween treats look like an upside down witch – in push-up pop form! With chocolate witch boots, frosting & chocolate cake – what’s not to LOVE?

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Bat Oreo Truffles- Easy Halloween Treat

Halloween is a little extra sweet when you have a batch of these Bat Oreo Truffles! Oreo cookies are blended with cream cheese. The base is then dipped in melted chocolate and finished off with candies!

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Combine all your favorite Halloween candy into one giant Halloween candy skillet cookie. This giant cookie is best served warm and with a few scoops of your favorite ice cream.

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Meringue Bones Halloween Treats

These easy meringue bones make a fun Halloween treat for Halloween parties or class treats. Eat them on their own, add your favorite fillings, or use them as cute toppers for Halloween cupcakes or cakes!

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Halloween Pretzels

Pretzels dipped in colored white chocolate with eyeballs on the pretzels.

My monster Halloween pretzels will be a new October tradition. They are perfect for any kid or adult Halloween party or a fun sweet and salty snack during the month of October!

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Halloween White Chocolate Eyeballs

These Halloween white chocolate eyeballs have a surprise filling: purple sweet potato! A much healthier option to give to trick-or-treating kids!

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Monster Marshmallows

Monster Marshmallows for Halloween: Marshmallows on a stick become Halloween monster heads with a little icing or chocolate and some sprinkles — easy to do and they make a big impression!

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Halloween Snack Mix

Enjoy this sweet and salty Halloween Snack Mix at your next Halloween party. The perfect way to use up candy plus add in the salty like pretzels and bugles.

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Death by Chocolate Dessert Ball

Death by Chocolate Dessert Ball is a chocolate lover’s dream! Filled with chocolate sauce and rolled in mini chocolate chips, it’s the perfect dessert to serve for a party!

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Sugar Skull Layer Cake

Celebrate Halloween with a Sugar Skull Layer Cake decorated with colorful rosettes, piped marigolds, sprinkles, and marshmallow sugar skulls.

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Monster Apple Slices

Looking for a healthy and fun Halloween treat for the kids and adults? Break out some ingredients from the pantry and make my Monster Apple Slices for your next Monster Bash.

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Spooky Spider Cookies

These adorably spooky Spider Cookies are perfect for Halloween! Made with peanut butter cookies, marshmallow “spiderwebs”, and peanut butter cup bodies with candy eyes these Halloween treats are fun to assemble and almost too cute to eat.

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DIY Pretzel & Chocolate Spiders

Make delectable chocolate cupcakes topped with the creepiest giant spiders on top!

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Monster Cream Cheese Caramel Apple Dip

Cream cheese with carmel on top and eyeballs with apples and crackers on a tray.

Make a delectable monster cream cheese caramel apple dip with just 3 ingredients (that include the candy eyes) plus apples and butter crackers for dipping!

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Bloody Band-Aid Cookies

It’s that time of year of again…where gross food is welcomed by the little boys that inhabit my house. Nothing brings a smile to their face like something bloody, goopy, poopy or oozy when Halloween is in the air. They love it.

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Brain Cupcakes in a Jar

These creepy Brain Cupcakes in a Jar recipe make the perfect Halloween party food! Great dessert idea for a zombie or Halloween party.

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White Chocolate Halloween Candy Bark

Use up your leftover Halloween candy and make my easy recipe for White Chocolate Halloween Candy Bark for your family and friends.

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Ghost Cake Pops

Make these adorable Ghost cake pops by combining cake and frosting and decorating to look like little trick or treaters!

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Easy Ghost Cookies Halloween Cookie Recipe

Easy Ghost Cookies – turn homemade frosted sugar cookies into adorable Ghost Cookies by adding Oreo Mini cookies and M&M’S. Perfect for Halloween!

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Zombie Eyeball Rice Krispies Treats

These Zombie Eyeball Rice Krispies Treats are the perfect Halloween treat and so easy to make! So fun for Halloween parties and Halloween movie nights!

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Cake Mix Monster Cookies

These cute and spooky Cake Mix Monster Cookies are made using white cake mix or vanilla cake mix, a little coloring and candy eyeballs.

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If you were looking for Halloween treats recipes or even Halloween baking ideas I hope you found exactly what you were looking for. Whether it’s something easy like my Monster Pumpkin Spice Caramel Cream Cheese Dip or a little more complex like my Bloody Eyeball Cherry Cheesecake Cupcakes there is something for everyone. These Halloween treats are sure to be a hit among all the guys and ghouls!

If you make any of these Halloween Treats recipes, I would be honored and love for you to take the time to leave a ⭐ star rating and comment!

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Cabbage Roll Soup

Published on: October 17, 2023 Updated on: October 17, 2023 by Katie Leave a Comment

Cabbage Roll Soup tastes just like traditional stuffed cabbage but in the soup form. This hearty soup recipe is loaded with ground beef, onions, cabbage, tomatoes, and rice. A delicious alternative when you are craving comfort food, but don’t want to spend hours making cabbage rolls.

pot of stuffed cabbage soup with slices of bread in the background

We love stuffed cabbage in my home. So it was only natural that I transform it into a hearty bowl of soup. This cabbage roll soup takes all the flavors of traditional cabbage rolls and transforms them into a hearty, one-pot wonder that’s easy to make and even easier to enjoy. When I’m craving a golumpki (known in Polish as gołąbki) this soup totally fulfills it. Even if you are not familiar with stuffed cabbage, but you like ground beef, rice, cabbage, and tomatoes you’ll love this soup.

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Why this Recipe Works

Time-saving Twist: Experience the delightful flavors of cabbage rolls without the hassle of stuffing each individual leaf—this soup simplifies the process and saves time.

Versatility: This soup recipe is highly adaptable, allowing you to customize the ingredients to your taste, making it perfect for various dietary preferences and restrictions.

Cold-Weather Comfort: With its rich tomato base, tender cabbage, and a medley of spices, this soup is a satisfying and heartwarming meal for those chilly winter nights.

Ingredients

Ground Beef – One pound of lean ground beef is all you need to create this hearty soup recipe.
Tomatoes – I used a can of diced tomatoes as well as tomato sauce to give that rich tomato base.
Cabbage – One head of cabbage cut into 1-inch chunks boil down perfectly. I love the balance it gives.
Rice – A half cup of rice will be more than enough for this pot of soup. This is one soup where I cook the rice in the broth.
Broth – Beef broth brings out the ground beef and also is the prefect base.
Onion – One onion diced, will caramelize and cook with the beef adding an additional layer of flavor.

Directions

Pot on the stove filled with ingredients for stuffed cabbage soup

In a large stock pot begin to cook the lean ground beef on medium heat. Breaking up the ground beef into bite-size pieces. After about 5 minutes of cooking while it’s halfway brown add in the diced onion. Continue to saute and break up the meat.

Drain any excess oil from the pot.

green pot on the stove filled with ingredients for stuffed cabbage soup

Add the chopped cabbage to the pot and mix it. Then add in the diced tomatoes, tomato sauce, Italian seasoning, salt, and pepper.

green pot on the stove filled with ingredients for stuffed cabbage soup and broth pouring in.

Pour the beef broth into the pot. Then mix well.

Pot on the stove filled with ingredients for stuffed cabbage soup and broth

Bring the soup to a boil then reduce the heat to a simmer for 20 minutes (stirring occasionally).

a pot full of cabbage soup on green fabric and a ladle with soup.

Once the cabbage is partially cooked add in the rice. Cook for an additional 15 minutes stirring often until rice is cooked. Divide soup evenly among bowls and enjoy.

FAQs

a pot full of cabbage soup on green fabric and a ladle and slices of bread and white bowls in the background.

Does cabbage freeze well in soup?

Yes, cabbage freezes fine in soup. You can freeze it up to 6 months in a freezer-safe container.

Does simmering soup longer make it taste better?

For the most part, yes. The longer you simmer soup the longer the flavors will blend together making for an even more flavorful soup.

Should you cook soup with lid on or off?

When you leave the lid off the liquid will evaporate quicker. If you simmer the soup with the lid on it will keep the broth from evaporating therefor leaving you with more broth.

Can I make this soup vegetarian or vegan?

Absolutely! You can use plant-based ground meat substitutes and vegetable broth to create a vegetarian or vegan version of this soup.

Can I use different types of cabbage?

Yes, you can experiment with green, red, or savoy cabbage for unique flavors and textures.

What does cabbage roll soup taste like?

Cabbage Roll Soup tastes like a comforting blend of savory ground meat, the natural sweetness of cabbage, and the aromatic medley of herbs and spices, all simmered in a rich, tomato-based broth that will transport your taste buds to a cozy, homemade meal.

Tips & Tricks

two white bowls with stuffed cabbage soup on green fabric with a pot of soup and slices of bread in the background.

Here are a few of my favorite tips and tricks when making my stuffed cabbage soup recipe.

Cabbage – If you can only find a large head of cabbage use only half. Make sure you cut the pieces into bite-size pieces.
Rice – If I have cooked rice on hand I will add it to the soup once the cabbage is cooked. This will reduce the cooking time by 15 minutes.
Broth – This soup is a thick and hearty soup. Therefor, the next day you will find it more stew like as the rice will absorb all the broth. You have two options. You can add an additional 32 ounce box of beef broth to the soup the next day as you reheat it OR you can simply leave the rice out and just add it to individual bowls. This will ensure that the rice does not absorb the broth.

What to serve with Stuffed Cabbage Soup

If you make this cabbage roll soup recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

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Apple Cheesecake Bars

Published on: September 30, 2020 Updated on: October 15, 2023 by Katie 12 Comments

This decadent fall Apple Cheesecake Bars dessert can be made year round thanks to a few packaged items paired with fresh whipped cream cheese. This dessert recipe comes together in under an hour.

Three cheesecake bars filled with apple sitting on a piece of parchment paper.

Over the past ten years of blogging, I’ve learned that not all recipes have to be made from scratch! Sometimes you can use the help of a few boxed/canned ingredients to make the perfect dessert. This recipe for Apple Cheesecake Bars are one of them.

These cheesecake bars are a semi-homemade dessert that will have your friends and family coming back for more. Most importantly, begging you to divulge your secrets and share the recipe. They are definitely a cross between an apple pie and a new york style cheesecake but made in half the time of either dishes.

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Why This Recipe Works

Perfect Combination of Flavors: Apple Cheesecake Bars combine the rich, creamy goodness of cheesecake with the sweet and slightly tart taste of apples. This fusion of flavors creates a harmonious and indulgent dessert that appeals to a wide range of tastes. The creamy cheesecake layer complements the soft, cinnamon-spiced apples, making it a delightful treat for those who love a mix of textures and flavors.

Versatility: Apple Cheesecake Bars are versatile and can be enjoyed in various settings. They make an excellent addition to your dessert table at a special occasion or holiday gathering, but they are also suitable for a casual family dessert or a sweet treat for a cozy evening at home. They can be customized with different toppings or drizzles to suit your preferences, making them adaptable to different tastes.

Ease of Preparation: These bars are relatively easy to make compared to traditional cheesecakes, making them accessible to both novice and experienced bakers. The bar format simplifies the serving process, eliminating the need for a springform pan and the risk of cracking that can occur with traditional cheesecakes. Additionally, the combination of cheesecake and apple layers ensures that you get the best of both worlds without the complexity of making two separate desserts.

Apple Cheesecake Bars offer a delightful blend of flavors, versatility in their application, and an easier preparation process compared to traditional cheesecakes, making them a fantastic dessert option that most people would enjoy making and sharing with others.

Ingredients

Oatmeal Cookie Mix – I keep it simple and just use a pouch from the grocery store as the base of the cookie bars! I prefer Betty Crocker brand.
Butter – Unsalted is best for this recipe, but I’ve also used salted too.
Cream Cheese – Make sure you let the cream cheese sit out at room temperature for 1-2 hours so it softens in time for baking.
Egg – Just like the cream cheese you will need the egg to sit out at room temperature. This prevents it from curdling in the room temperature cream cheese.
All-Purpose Flour – This is to thicken the cream cheese mixture.
Vanilla Extract – This will flavor the cream cheese base.
Granulated Sugar – I add a little sugar to the cream cheese base. However, this is a very sweet bar to begin with and if you don’t want it as sweet you can reduce the sugar in half.
Apple Pie Filling – One can of apple pie filling is all you will need. Take the time to spread it evenly throughout the bars!
Spices – I like to use mainly cinnamon with a pinch of nutmeg, but you can also use apple pie spice if you have it on hand.

Directions

Three process photos of making crust using a pastry blender.

Heat oven to 350 degrees. Spray bottom and sides of 13×9 pan with cooking spray. Place cookie mix in large bowl. With pastry blender or fork, cut in butter until mixture is crumbly and coarse. Reserve 1-½ cups crumb mixture; press remaining crumbs in bottom of pan. Bake for 10 minutes.

Two process photos of a KitchenAid Stand Mixer fitted with a paddle attachment creaming whipped cream.

While the crumbs are baking; in a large bowl, beat cream cheese, sugar, flour, vanilla and egg with an electric mixer on medium speed until smooth.

Four process shots of layering cheesecake bars in a metal pan.

Spread cream cheese mixture evenly over partially baked crust. Then pour pie filling over the cream cheese mixture, making sure to smooth out the filling so that it evenly covers the cheesecake mixture. Sprinkle with cinnamon and nutmeg, then sprinkle reserve crumbs over the top of the apple pie filling (covering all the filling).

Bake for 35 to 40 minutes longer or until light golden brown. Cool for another 30 minutes then refrigerate to chill for about 2 hours. Cut the bars to desired size. Store covered in the refrigerator up to 3 days.

FAQs

Top view of a pan of cheesecake bars with a streusel topping in a metal pan with parchment paper.

How do you know when a cheesecake bar is done?

It can be tricky to tell if cheesecake is done or not. For these bars after the cooking time is up I’ll simply give the baking tray a little shake to see if they jiggle a lot. The cheesecake bars should only jiggle a little. The center will firm up during the cooling time. Make sure you do not use a knife to check the doneness.

Should cheesecake be jiggly in the middle?

Yes, the middle should be jiggly but not firm. The middle will begin to firm up during the cooling process. This is one of the reasons why it’s very important that the cheesecake has time to rest and chill so that it can set.

Is it OK to eat undercooked cheesecake?

You can eat it; however, I would be concerned that if the egg is not fully cooked you could get sick with salmonella poisoning.

Can you add caramel to these cheesecake bars?

Yes, if you wish to make these caramel apple cheesecake bars you can add a drizzle of caramel sauce on top once the bars are cooled and cut!

Tips & Tricks

Top view of three cut cheesecake bars with crumble topping sitting on parchment paper.

Here are a few of my favorite tips and tricks I’ve found helpful when making this recipe.

Room temperature – Make sure the cream cheese and egg is at room temperature before creaming.
Sugar – These bars are already very sweet. If you want to decrease the sugar in the cream cheese mixture by ¼ cup it works.
Caramel – If you love caramel you can make these caramel apple cheesecake bars by pouring caramel on top before serving!
Nuts – If you like nuts you can add chopped pecans on top of the streusel topping before baking.

Apple Recipes

Side view of three apple cheescake bars stacked on top of each other with a pan in the background.

Here are a few of my favorite apple recipes from breakfast, dessert, and even drinks!

If you make these apple cheesecake bars recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

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Chocolate Sugar Cookies

Published on: October 12, 2023 Updated on: October 12, 2023 by Katie 7 Comments

Chocolate Sugar Cookies rival the vanilla counter part. These cookies have a soft and chewy texture with a little crunch thanks to being rolled in granulated sugar. These cookies come together within 30 minutes and are perfect for any occasion whether a cookie swap or simply craving chocolate.

4 chocolate sugar cookies on a white plate with a pink striped white cloth in the background with a glass of milk and 3 baked cookies on a cookie sheet.

My chocolate sugar cookies recipe is one of my all-time favorites because it embodies the perfect balance between simplicity and deliciousness. When I’m in the mood for a sweet treat but don’t want to spend hours in the kitchen, this recipe always comes to the rescue! Chocolate sugar cookies are relatively simple to prepare, uses common pantry and refrigerated ingredients, and the dough can be quickly mixed and shaped into cookies.

They are rich in chocolate flavor but not too intense, perfect for chocolate lovers or anyone with a sweet tooth. These cookies are extremely versatile. They can be enjoyed plain, with a glass of milk, or used as a base for various toppings and mix-ins, such as nuts, chocolate chips, dried fruit or even rolled out and frosted with icing and sprinkles. The versatility makes them suitable for different tastes and occasions.

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Why this Recipe Works

Quick Baking – This recipe can be made on your own time! You can either bake it right after you make the dough, or refrigerate the dough for up to one day and bake it later. Just remember if you refrigerate the dough you should probably pre-scoop since the dough will harden thanks to the butter.

Everyday Ingredients – This cookie recipe uses basic every-day pantry and refrigerator ingredients such as butter and eggs, flour, sugar, baking soda and baking powder, vanilla extract, and of course cocoa powder.

Versatile – These chocolate cookies are versatile. They can be customized with various toppings and mix-ins, such as chopped almonds, pecans, or walnuts, mini chocolate chips, peanut butter chips, or even white chocolate chips, and dried fruit such as cranberries or blueberries. This cookie dough can be used for chocolate cut out cookies that can be frosted with icing and topped with sprinkles.

Ingredients

Butter – I always only have salted butter on hand, but most people like to bake with unsalted butter. Either will work! Don’t forget to take out the butter ahead of time for it to get to room temperature.
Sugar – You will need both brown sugar and granulated sugar for this recipe. This combo is what gives the cookies its sweet tasting flavor both inside and out. The granulated sugar will give the outside of the cookie a nice little crunch.
Eggs – I also like to take out my eggs when I take out my butter to get my refrigerated ingredients to room temperature. This helps when baking to ensure all ingredients are at the same temperature.
Vanilla Extract – A high quality vanilla extract will bring your cookies to the next level.
All-Purpose Flour – This is the base for my cookie dough batter and the only flour I ever use for this cookie recipe. I’m unsure how these cookies would bake if you substitute the flour for whole wheat, peanut flour, or even gluten free flour. If you try a different type of flour feel free to let me know how they turned out in the comments below.
Cocoa Powder – A high quality cocoa powder for this recipe is key. This will give the chocolate flavor to the cookie.
Baking Soda & Baking Powder – These are leavening agents in cookies, helping them rise by releasing carbon dioxide gas when exposed to heat, resulting in a softer and more delicate texture.
Salt – The salt cuts the flour taste just enough, but doesn’t make it overly salty.

Directions

yellow mixer with creamed butter and sugar on a gray marble counter.

First preheat the oven to 350 degrees Fahrenheit. Using a KitchenAid stand mixer fitted with a paddle attachment, begin to cream the butter, brown sugar and a some of the granulated sugar together. Mix together on medium speed for 2 minutes until creamy.

Then add the eggs one at a time into the mixer while the mixer is on low speed. Pour in the vanilla extract. Mix again for 1 minute then stop and scrape down the sides of the bowl.

yellow mixer with chocolate sugar cookie dry ingredients on a gray marble counter.

Pour the all-purpose flour, cocoa powder, salt, baking soda, and baking powder into the bowl. Mix for one minute starting on low speed and gradually increasing to medium. Once it’s done set to the side.

Line baking sheets with parchment paper and set to the side.

scoop of cookie dough in scoop with mixing bowl with chocolate sugar cookie dough and white sugar in a clear bowl a gray marble counter.

mixing bowl with chocolate sugar cookie dough and a scoop and white sugar and one ball of cookie dough in a clear bowl on a gray marble counter.

Place the remaining granulated sugar into a bowl. Using a medium cookie scoop, scoop chocolate dough one-by-one and drop into the bowl with the sugar. Sprinkle sugar on top, roll the ball of dough around until it is covered in granulated sugar.

hand with chocolate sugar cookie dough ball rolled in sugar with a mixing bowl with scoop in background

It should look just like this.

11 raw cookie dough balls on a cookie baking sheet

Then place on an ungreased parchment lined baking sheet. Repeat until all the cookie dough is used.

close up of 6 baked chocolate sugar cookies on a cookie sheet.

Bake in the middle rack for 12 minutes until the cookies are just set. Remove from the oven and let rest on the baking sheet for 10-15 minutes until cooled and set then transfer to a wire rack.

FAQs

4 chocolate sugar cookies on a white plate with a pink striped white cloth in the background with a glass of milk and 10 baked cookies on a cookie sheet

How are chocolate sugar cookies different from regular sugar cookies?

Chocolate sugar cookies differ from regular sugar cookies primarily in flavor. While sugar cookies have a classic buttery and sweet taste, chocolate sugar cookies have a pronounced chocolate flavor due to the addition of cocoa powder or chocolate.

How long can I store chocolate sugar cookies, and what’s the best way to store them?

Chocolate sugar cookies can be stored in an airtight container at room temperature for up to 5 days.

Are there any variations of chocolate sugar cookies, like gluten-free or vegan options?

Yes, there are gluten-free and vegan variations of chocolate sugar cookies available. These recipes typically use alternative flours like almond flour or gluten-free baking mixes for gluten-free versions and substitutes like plant-based butter and egg replacers for vegan options. Just know that these methods have never been tested with this specific chocolate cookie recipe. Please test and bake at your own risk.

Can you use this recipe to make chocolate cut out cookies?

Yes, but you will need to modify the recipe by removing an extra egg, baking soda, and baking powder. Then you will need to chill the dough, roll it out, and cut out using your favorite shaped cookie cutter.

Recipe Tips and Tricks

4 chocolate sugar cookies on a white plate with a pink striped white cloth in the background.

Here are a few of my tips and tricks when making these chocolate sugar cookies.

Spacing – Making sure to not overcrowd the baking sheet as the cookies will spread out.
Refrigeration of Dough – I tested this recipe by refrigerating the dough before baking and also the way it’s written–without refrigeration before baking. Neither way did the cookies come out a different way. Therefore, you can scoop and immediately bake or scoop, refrigerate, and wait to bake and you will still get the same delicious cookie.
Egg – For a less chewy cookie you can omit one egg. This is also good to know if you find that you only have 1 egg left to bake with.
Storage – Store the cookies in an airtight container or zip-lock bag. Store them with a slice of bread to help keep them soft for longer.

Looking for a few simple cookie recipes like my chocolate sugar cookies? Check out a few more of my favorite cookies to make.

If you make this chocolate sugar cookies recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

Bruschetta Chicken Pasta

Published on: September 19, 2023 Updated on: September 19, 2023 by Katie 43 Comments

Indulge in the flavors of Italy with my mouthwatering Bruschetta Chicken Pasta recipe! With juicy grilled chicken breast, a homemade tomato sauce with aromatic fresh basil, all mixed with freshly made pasta. This dish is a culinary journey you won’t want to miss.

Lemon Bruschetta Pasta with Grilled Chicken from KatiesCucina.com

I’ve been making this bruschetta chicken pasta for over a decade now. It first started thanks to my love for homemade bruschetta. This recipe came about because one day I had an abundance of leftover bruschetta, so I mixed it into pasta to use it up. I was in love instantly as was my husband. It also reminded me of TGI Friday’s bruschetta chicken pasta.

Once I realized this was a winning dish–I started entertaining with the bruschetta pasta. Family and friends all raved, and I knew this was a winning recipe. Whether you are looking for a delicious weeknight dinner or to entertain a crowd this flavorful Italian pasta dish will be your new go-to!

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Why this Recipe Works

A Taste of Italy at Home: If you’re longing for a taste of Italy but can’t make the trip, this recipe is your passport to Italian cuisine. The combination of fresh ingredients and bold flavors will transport your taste buds straight to the streets of Rome.
Quick and Easy: Don’t be fooled by the gourmet appeal of this dish; it’s surprisingly easy to make. With a few simple steps, you can have a restaurant-quality meal on your table in under 30 minutes, making it perfect for busy weeknights.
Customizable and Versatile: Bruschetta Chicken Pasta is highly customizable. You can adjust the ingredients to suit your taste preferences. Whether you prefer gluten-free pasta, want to add extra vegetables, or prefer a spicier kick, this recipe can easily be adapted to your liking.

Ingredients

Chicken – I like to use boneless skinless chicken breast for this recipe.
Seasoning – This base flavor of this recipe comes from McCormick Grill Mates® Roasted Garlic & Herb Seasoning. Without this seasoning the flavors will just not be there. So do yourself a favor, go find it in the spice aisle at your local grocery store.
Oil – The olive oil is needed to lightly coat the chicken and also the base for the sauce.
Butter – A few pat of butter make the sauce a little creamy.
Tomatoes – I love to use plum tomatoes for this recipe. They seem to hold their texture and shape.
Garlic – A few cloves bring out all the Italian flavors.
Lemon – A splash of acidity brings
Basil – Fresh basil, sliced very thin is mixed in at the end to bring out the flavors.
Pasta – I prefer to use homemade pasta for this recipe. However, any pasta works. If you can’t make it homemade you can always buy the refrigerated pasta. It tastes just as good.

How to Grill Chicken Breast

Lemon Bruschetta Pasta with Grilled Chicken

Pre-heat grill to medium-high heat. Clean grill well then reduce grill to medium heat.

While the grill is pre-heating, in a zip top bag add chicken breast, Roasted Garlic & Herb Seasoning, and olive oil. Seal bag and mix well until the chicken has been coated with the seasoning.

Place on the grill and cook for 12 minutes (turning once in between). Using a thermometer, make sure the internal temperature reads 165 degrees Fahrenheit. Remove chicken from the grill, let it rest for a few minutes, then slice chicken at a diagonal.

Bruschetta Pasta

Brown pot filled with diced tomatoes, seasoning, and butter/oil on a black stove top.

In a large skillet add olive oil, butter, and garlic to the skillet. Head on medium-high heat for 1 minute. Then add the diced plum tomatoes. Reduce heat to medium and sauté for 5 minutes.

Brown pot with tomatoes, oil, butter, and grated lemon on a stove top.

Add the lemon zest, lemon juice, roasted garlic & herb seasoning and cook for 2 additional minutes.

Black stove top with a brown pot with pasta, tomatoes, fresh basil, and tongs.

Toss cooked pasta into the sauce and cook for one additional minute. Before plating, add fresh basil leaves. Mix well, and then divide the pasta amongst four plates. Add half a chicken breast on top of each plate of pasta and enjoy!

FAQs

Blue plate filled with pasta and chicken with a skillet filled with the same in the upper left corner.

Can I use boneless, skinless chicken thighs instead of chicken breasts?

Yes, chicken thighs are a great alternative to chicken breasts. They’re juicier and have a slightly richer flavor. Just be sure to adjust the cooking time as thighs may take a little longer to cook through.

Can I make this dish vegetarian or vegan?

Yes, you can. For a vegetarian version, omit the chicken and use vegetable broth instead of chicken broth. To make it vegan, skip the cheese or use a dairy-free alternative.

What type of pasta should I use?

For this bruschetta pasta I prefer to use spaghetti. However, you can use your favorite type of pasta for this recipe. Penne, linguini, or even whole wheat pasta all work well. Choose the pasta shape that you love the most.

Recipe Tips and Tricks

Blue square plate filled with pasta and sliced chicken with two forks next to it.

Here are a few of my favorite tips and tricks when I make bruschetta chicken pasta.

Season the Chicken 0 Season your chicken breasts generously with the McCormick Grill Mates® Roasted Garlic & Herb Seasoning before cooking. If you can let it marinate for a few hours prior, that’s even better. This seasoning blend makes the dish complete.
Use Fresh Ingredients: Fresh, ripe tomatoes, basil, lemon, and olive oil will make a noticeable difference in the taste of your bruschetta topping.
Don’t Overcook the Tomatoes: When making the bruschetta topping, be careful not to overcook the tomatoes. You want them to soften slightly and release their juices but still maintain some texture.
Garnish Right Before Serving: Add the fresh basil and grated Parmesan cheese just before serving to keep the flavors and textures vibrant.
Experiment with Herbs: Feel free to experiment with different herbs in the bruschetta mixture. Basil is a classic choice, but oregano, parsley, or even a hint of thyme can provide a unique twist.
Gluten Free: Make this gluten free by swapping in gluten-free pasta if needed.

With these tips and reasons in mind, you’re ready to embark on a culinary adventure with our Bruschetta Chicken Pasta recipe. Whether you’re an Italian cuisine enthusiast or simply looking for a delicious and quick meal, this dish will undoubtedly become a family favorite. Buon appetito!

Easy Pasta Recipes

Looking for more delicious pasta recipes? Check out a few more of my favorite pasta recipes.

If you make this bruschetta chicken pasta recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

Strawberry Mojito Recipe

Published on: September 13, 2023 Updated on: September 13, 2023 by Katie 4 Comments

Whether you’re seeking a vibrant summer refreshment or a comforting drink to warm up your winter nights, my Strawberry Mojito recipe has you covered with their delightful taste and versatility. Give them a try — you won’t be disappointed!

Two glasses with strawberry drink with mint and fresh strawberries for garnish.

No matter the season, a delightful cocktail can always brighten your day. While we often associate refreshing drinks with summer, there’s one concoction that can be enjoyed year-round: the Strawberry Mojito.

This twist on the classic Mojito promises a flavorful journey through sweet, tangy, and minty notes, making it an ideal choice whether you’re basking in the warmth of a sunny afternoon or cozying up indoors with friends. In this blog post, we’ll guide you through the art of crafting the perfect Strawberry Mojito, providing answers to common questions and insider tips to elevate your mixology skills, no matter the time of year.

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Why this Recipe Works

Irresistible Flavor: Strawberry Mojitos offer a tantalizing combination of sweet, tangy, and minty flavors. The natural sweetness of ripe strawberries pairs perfectly with the zesty kick of lime juice and the refreshing mint leaves. The result is a harmonious blend that’s as delicious as it is refreshing, making it a delightful treat for your taste buds.
Versatile All-Year-Round: Unlike some cocktails that are reserved for specific seasons, Strawberry Mojitos are versatile and can be enjoyed year-round. Whether it’s a hot summer day, a cozy winter evening by the fireplace, or any time in between, these mojitos provide a burst of fruity freshness that’s perfect for any occasion.
Customizable and Adaptable: Strawberry Mojitos are highly customizable to suit your preferences. You can adjust the level of sweetness, tartness, and even the alcohol content to make them just right for you. Plus, you can easily make non-alcoholic versions for guests who prefer a booze-free option, making it a crowd-pleaser at gatherings and parties.

Strawberry Mojito Ingredients

Ingredients on marble countertop: bacardi limon, club soda, strawberry simple syrup, strawberries, and mint.

Rum – Pick the highest quality rum and one that you like to drink. I prefer Bacardi, but the options are limitless.
Club Soda – This will be a base to give the mojito a little bubbly.
SImple Syrup – I like to use my homemade strawberry simple syrup. You can also use mint simple syrup or even traditional simple syrup.
Mint – Fresh mint is key to this recipe. You cannot make the recipe without it. We always make mojitos when we have an abundance of mint in our garden. It’s the best way to use it up.
Strawberries – Fresh strawberries are ideal for this recipe; however, you can use frozen if in a pinch and not in season.

How to Make a Strawberry Mojito

Metal shaker with mint and strawberries.

Place mint leaves and diced strawberries in bottom of cocktail shaker.

Silver shaker with crushed strawberries and an orange muddler

Muddle until most of the strawberries are smashed.

Metal shaker with female hand pouring strawberry simple syrup.

Pour in the strawberry simple syrup into the glass, citrus rum, and a few ice cubes to chill the drink, then top with club soda.

Two glasses and a mason jar - top view filled with mint and strawberries.

Garnish with a sprig of mint and a fresh strawberry. Repeat and make as many more as your heart desires!

FAQs

Two glasses filled with a pink drink and mint and strawberry as garnish with a mason jar filled with a pink liquid.

Here are a few of the most frequently asked questions when making a strawberry mojito!

What’s in a Strawberry Mojito?

A classic Strawberry Mojito comprises fresh strawberries, mint leaves, lime juice, simple syrup (or sugar), white rum, and soda water. It’s a refreshing blend of fruity, citrusy, and herbal notes that make it irresistible.

Can I make a non-alcoholic version?

Absolutely! To make a non-alcoholic Strawberry Mojito (sometimes called a Virgin Strawberry Mojito), simply skip the rum and add a bit more soda water. You’ll still get all the wonderful flavors without the alcohol kick.

Can I use frozen strawberries?

While fresh strawberries are preferred for their vibrant flavor, you can use frozen strawberries if fresh ones are unavailable. Just make sure to thaw them slightly before muddling to release their juices.

Is it necessary to use a muddler?

A muddler is highly recommended to gently crush the strawberries and mint leaves, releasing their essential oils and flavors. If you don’t have a muddler, the back of a spoon can work in a pinch.

What type of rum is best for Strawberry Mojitos?

Light or white rum is the go-to choice for Strawberry Mojitos. Its clean, neutral flavor allows the fruit and mint to shine. Brands like Bacardi and Havana Club work beautifully.

Tips and Tricks

2 glasses filled with mint and strawberry with garnish.

Here are a few of my favorite tips and tricks when making a strawberry mojito.

Freshness is Key – Always use fresh strawberries and mint leaves for the best flavor. Bruised or wilted herbs won’t give you the aromatic punch you desire.
Adjust the Sweetness – Tailor the sweetness to your taste. If you prefer a sweeter cocktail, add a touch more simple syrup. For a tangier twist, increase the lime juice.
Crush Gently – When muddling the strawberries and mint, be gentle. Over-muddling can release bitter compounds from the mint leaves.
The Ice Matters – Use crushed ice for a quicker chill and more surface area for flavor infusion. It also makes your drink look stunning.
Garnish with Flair – A sprig of fresh mint and a strawberry slice make for a visually appealing garnish. Serve your Strawberry Mojito in a tall glass with a colorful straw for that extra “wow” factor.

Mint Recipes

Looking for more recipes with mint in it? Check out a few more ways to use up the abundance of fresh mint you may have.

If you make this strawberry mojito recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

Strawberry Mojito Recipe

Whether you're seeking a vibrant summer refreshment or a comforting drink to warm up your winter nights, my Strawberry Mojito recipe has you covered with their delightful taste and versatility. Give them a try — you won't be disappointed!

5 from 1 vote

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Course: Drinks

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Prep Time: 5

Total Time: 5

Servings:

Calories: 295kcal

Author: Katie

Equipment

▢
1 Cocktail Shaker
▢
1 Cocktail Muddler
▢
1 Cocktail Glass

Ingredients

▢ 6 mint leaves plus more for garnish
▢ 2-3 strawberries diced + 1 additional strawberry for garnish
▢ 2 ounces Strawberry Simple Syrup
▢ 2 ounces Citrus Rum
▢ 4 ounces Club Soda

Instructions

Place mint leaves and diced strawberries in bottom of cocktail shaker. Muddle until most of the strawberries are smashed.
Pour in the strawberry simple syrup into the glass, citrus rum, and a few ice cubes to chill the drink, then top with club soda.
Garnish with a sprig of mint and a fresh strawberry. Enjoy.

Notes

Freshness is Key – Always use fresh strawberries and mint leaves for the best flavor. Bruised or wilted herbs won’t give you the aromatic punch you desire.

Adjust the Sweetness – Tailor the sweetness to your taste. If you prefer a sweeter cocktail, add a touch more simple syrup. For a tangier twist, increase the lime juice.

Crush Gently – When muddling the strawberries and mint, be gentle. Over-muddling can release bitter compounds from the mint leaves.

The Ice Matters – Use crushed ice for a quicker chill and more surface area for flavor infusion. It also makes your drink look stunning.

Garnish with Flair – A sprig of fresh mint and a strawberry slice make for a visually appealing garnish. Serve your Strawberry Mojito in a tall glass with a colorful straw for that extra “wow” factor.

*Nutritional calculations are estimated and may vary depending on serving size and ingredients.

Nutrition

Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

Pulled Pork Nachos

Published on: September 3, 2013 Updated on: August 31, 2023 by Katie 27 Comments

Discover the ultimate game-day or party snack with the mouthwatering combination of tender pulled pork and crispy nachos, topped with an array of delicious ingredients.

Two blue square plates stacked with nachos topped with pork, cheese, and red onions.

Elevate your snacking experience with a mouthwatering fusion of flavors that brings together the rich, smoky goodness of pulled pork and the delightful crunch of crispy tortilla chips. Pulled Pork Nachos are a delightful indulgence that’s perfect for game nights, parties, or even a cozy night in. But what if you’ve got some leftover pulled pork from a previous feast? Don’t let it go to waste! In this post, I’ll not only share with you how to create the ultimate pulled pork nachos, but also provide you with creative ways to repurpose your leftover pulled pork, ensuring that no delicious shreds go unused.

There’s something uniquely satisfying about digging into a plate of loaded nachos, where every chip carries a medley of flavors and textures that create a symphony of taste. Now, imagine that symphony taking on a new depth as you add tender, smoky pulled pork into the mix. The savory notes of the pork harmonize with the gooey cheese, fresh toppings, and the satisfying crunch of tortilla chips, delivering an experience that’s sure to captivate your taste buds. Whether you’re a die-hard fan of pulled pork or simply seeking the ultimate party snack, Pulled Pork Nachos are a culinary delight that promises to please even the most discerning palates.

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Why this Recipe Works

Flavorful Fusion of Textures and Tastes: The marriage of tender pulled pork and crispy tortilla chips creates an irresistible contrast of textures that keeps every bite exciting. The pulled pork, slow-cooked to perfection and infused with smoky and savory flavors, complements the crunchiness of the chips. This contrast is further enhanced by the pungent bleu cheese, the freshness of toppings like diced red onion, baked beans, and fresh parsley, and the sweetness of barbecue sauce. Each component contributes to a symphony of tastes that come together harmoniously.

Customization and Versatility: The beauty of Pulled Pork Nachos lies in its versatility. The recipe serves as a canvas for personalization, allowing you to tailor the dish to your preferences and dietary needs. From choosing your favorite type of cheese and toppings to deciding whether to go with a classic barbecue-style pulled pork or a tangy citrus-infused version, the possibilities are endless. This adaptability makes the recipe suitable for a range of occasions, from casual gatherings to upscale appetizers.

Efficiency in Leftover Management: Beyond its initial indulgence, the recipe provides a brilliant solution for utilizing leftover pulled pork. Food waste is a concern for many, and Pulled Pork Nachos offer a delicious way to repurpose excess meat from previous meals. The flavorful pulled pork, which may have already taken hours to prepare, gets a new life in a completely different context. This not only prevents wastage but also elevates the dining experience by transforming leftovers into a fresh and exciting dish, saving time and resources.

Directions

Pulled Pork Nachos from KatiesCucina.com

Let’s set the stage for some seriously delicious Pulled Pork Nachos. Start by preheating your oven to 350 degrees, getting it all warmed up for the flavor fiesta we’re about to create.

While your oven works its magic, give your pulled pork and baked beans a quick whirl in the microwave for about a minute. This cozy little reunion helps them come together in harmony.

Now, with your oven preheating, lay down a foundation of your favorite tortilla chips on a spacious baking pan. Picture this as your canvas, waiting to be adorned with layers of flavor. Generously scatter the pulled pork and baked beans mixture over the chips, making sure every bite gets a taste of that smoky goodness.

The grand cheese affair begins! Sprinkle a generous handful of shredded cheddar cheese and a touch of bleu cheese over the nacho masterpiece. And here comes the zing—the thinly sliced red onions add that perfect punch to the symphony of flavors.

Time to let the oven work its magic again. Slide the pan into the preheated wonder at 350 degrees, and let it mingle for about 5 minutes. Then, let’s give it a grand finale—a high broil for just 1 minute. Keep an eagle eye on this part; we’re aiming for a golden brown and bubbly cheese spectacle.

Out emerges your creation, ready to receive its final touches. A drizzle of your favorite barbecue sauce adds that saucy finesse. To bring a touch of elegance, sprinkle some minced fresh parsley—it’s like a culinary confetti for your nachos.

Now, remember, the best things in life are meant to be savored. Serve these pulled pork nachos immediately, embracing the warmth and the melange of flavors. It’s an experience to be relished, a medley of textures and tastes that deserves your full attention.

These nachos are the ultimate way to use up all your leftovers in the refrigerator. Plus you’ll have a super simple meal in no time and everyone will not even recognize that this was dinner just the other day! At least that is what happened in my home. This happened to be a tasty lunch for us earlier this summer after I had made my slow cooker pulled pork recipe. I just started grabbing all sorts of leftover and concocted the most delicious tasting nachos ever.

FAQs

Can I use a different type of meat?

Yes, while pulled pork is the star of this recipe, you can get creative with your protein choices. Try shredded chicken, beef, or even a vegetarian version with black beans or grilled veggies.

How do I prevent soggy nachos?

To prevent soggy nachos, make sure your pulled pork isn’t too saucy or wet. Additionally, avoid overcrowding the nachos with toppings, as excessive moisture can lead to sogginess.

Can I make this recipe ahead of time?

While assembling the nachos is best done just before serving to maintain their crispiness, you can prepare the pulled pork and other toppings ahead of time to streamline the process.

What sides go well with pulled pork nachos?

Classic side options include a fresh salsa, pico de gallo, or a simple green salad with a zesty vinaigrette to complement the richness of the nachos.

Can I use store-bought pulled pork?

Certainly! If time is a concern, using high-quality store-bought pulled pork is a convenient option that doesn’t compromise on taste.

Recipe Tips & Tricks

Perfect Pulled Pork – The foundation of incredible pulled pork nachos lies in the quality of the pulled pork itself. Slow-cook the pork shoulder with a flavorful rub or marinade until it’s tender and easily shreds apart. Opt for a smoky, tangy, or sweet flavor profile, depending on your preference.
Layering is Key – To ensure that every chip is adorned with a generous amount of toppings, practice the art of layering. Start with a layer of crispy tortilla chips, followed by pulled pork, shredded cheese (mix of cheddar, Monterey Jack, or even a touch of pepper jack for some heat), and any additional ingredients you desire.
Customization – Part of the fun of nachos is the endless customization. Consider adding black beans if you don’t have baked beans, jalapeños for added spice, diced tomatoes, cilantro instead of parsley, and even a sprinkle of crumbled queso fresco instead of tangy bleu cheese to personalize your nacho masterpiece.
Baking – Pop your layered nachos into the oven (or even on the grill) just until the cheese is melted and bubbly. Keep a close eye to prevent burning—no one wants a crispy catastrophe.

Easy Appetizers

Looking for more delicious appetizers? Here are a few of my favorites to add to your entertaining spread.

Whether you eat these for dinner, an afternoon snack or maybe even lunch–whatever the meal it be your going to love using up your leftovers to make the most delicious tasting pulled pork nachos, ever. I can guarantee that!

If you make this pulled pork nachos recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

Dill Dressing

Published on: March 17, 2014 Updated on: August 18, 2023 by Katie 8 Comments

If you are looking to use up fresh dill my dill dressing recipe comes together in just 5 minutes using a food processor or blender. The dill is blended together with other fresh herbs, seasonings, mayonnaise and buttermilk.

My salad obsession continues. Today, I’m sharing a super simple creamy dill buttermilk salad dressing recipe I recently discovered and have come to love. I love making my own dressings. Since being pregnant, though, I’ve done a bad job of keeping up with making my own. If I get a boost of energy that’s when I typically make a dressing.

For the most part though I’ve been counting on higher-end refrigerated varieties that don’t have a year or two shelf life. I like to buy the ones that have a month to two month shelf life. At least then I feel a little bit better about buying a store bought dressing and know (and feel) that its a little better for me.

Normally, I would be all for the vinaigrette’s, like my Greek vinaigrette dressing, but the creamy salad dressings have been wear its at all pregnancy long. This dressing, like other homemade dressings can be whipped up in less than 5 minutes and stores well in an airtight container.

Utilizing fresh herbs from the garden (or store bought) brings this creamy dressing to life. For some reason, I went on a buttermilk buying frenzy a few weeks ago and when I saw I still had a carton of buttermilk to use within a week I had decided I would make a buttermilk dressing. I actually had all the ingredients on hand–so it really worked out well.

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Ingredients

Buttermilk – Fresh buttermilk is what is needed for the base of the dressing.
Mayonnaise – The mayonnaise cuts the tang and adds to the creaminess of the dressing.
Fresh Herbs – I blend a fresh mix of dill and chives.
Seasonings – Salt, pepper, and garlic powder are all you need to season this creamy dill dressing.

Directions

In a food processor combine, buttermilk, mayonnaise, fresh dill, fresh chives, salt, garlic powder, and black pepper. Puree for 20 seconds or until well incorporated.

Best if refrigerated for 30 minutes before serving. Store in an air tight jar for up to one week.

FAQs

Can I use dried dill instead of fresh dill in my dressing?

Yes, you can use dried dill if fresh dill is unavailable. However, dried dill is more potent, so start with a smaller amount and adjust to taste.

How long can I store homemade dill dressing?

Generally, homemade dill dressing can be stored in an airtight container in the refrigerator for about 4 to 5 days. It’s best to use it within this timeframe to ensure optimal flavor and quality.

Can I make the dressing ahead of time for a party or gathering?

Absolutely! In fact, allowing the flavors to meld together over a few hours or overnight can enhance the taste of the dressing. Just remember to give it a good stir before serving.

What dishes can I use dill dressing with?

Dill dressing pairs well with various salads, such as cucumber salads, potato salads, and mixed greens. It also makes a tasty dipping sauce for vegetables, a topping for grilled fish or chicken, or a drizzle for sandwiches and wraps.

Can I adjust the tanginess of the dressing?

Yes, you can adjust the tanginess by modifying the ratio of ingredients and use less buttermilk. Adding more or less of these components will affect the overall tanginess of the dressing.

Tips and Tricks

Here are a few of my favorite tips and tricks when making creamy dill dressing.

Fresh Dill: Use fresh dill for the best flavor. It imparts a vibrant and aromatic taste to the dressing. If you can, chop the dill just before making the dressing to preserve its flavor.
Balancing Creaminess: To achieve the desired consistency and creaminess, start with a base of mayonnaise and buttermilk. Adjust the ratio of these ingredients to suit your taste preferences.
Citrus Zest: Add a burst of freshness by incorporating citrus zest, such as lemon or lime, into your dill dressing. This complements the herbal notes of dill and enhances the overall flavor.
Garlic and Onion: I don’t typically add this; however, you can add minced garlic and finely chopped red or green onions can add depth and a mild kick to the dressing. Remember that a little goes a long way, so start with a small amount and adjust to taste.
Seasoning: Don’t forget to season your dill dressing with salt and pepper. Taste as you go and adjust the seasoning accordingly. You can also consider adding a touch of honey or a sweetener to balance the flavors.

Salad Recipes

Looking for a delicious salad to pair with the dill salad dressing.

If you make this dill salad dressing recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

Glass salad dressing with green dressing inside.

Dill Dressing

If you are looking to use up fresh dill my dill dressing recipe comes together in just 5 minutes using a food processor or blender. The dill is blended together with other fresh herbs, seasonings, mayonnaise and buttermilk.

5 from 1 vote

Print Pin Save Rate

Course: Sauce

Cuisine: American

Diet: Gluten Free

Prep Time: 5

Refrigeration Time: 30

Total Time: 35

Servings:

Calories: 98kcal

Author: Katie

Equipment

▢
1 Food Processor

Ingredients

Instructions

In a food processor combine, buttermilk, mayonnaise, fresh dill, fresh chives, salt, garlic powder, and black pepper. Puree for 20 seconds or until well incorporated.
Best if refrigerated for 30 minutes before serving. Store in an air tight jar for up to one week.

Notes

Fresh Dill: Use fresh dill for the best flavor. It imparts a vibrant and aromatic taste to the dressing. If you can, chop the dill just before making the dressing to preserve its flavo
Pairing: You can pour this salad dressing on top of salad, use to dip with chicken strips, or drizzle over a crositini.

Nutrition

Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

Chicken Tenders in Air Fryer

Published on: February 18, 2021 Updated on: August 17, 2023 by Katie Leave a Comment

If your family craves that fried chicken taste without all the grease, this is your recipe. My Chicken Tenders in Air Fryer are fast, no-fuss, and a little healthier than your standard fried fare. Grab your air fryer and cook up everyone’s favorite American chicken dish!

Golden breaded chicken tenders stacked on a white platter.

I’m excited to share these air fryer chicken strips with you today, since this post marks the first air fryer recipe on the blog. This is one of my favorite chicken meals, since it’s perfect for those of us who don’t have the time or energy to (for instance) watch a whole roast cook.

Homemade chicken strips take only a few ingredients, a little bit of prep, and—like magic—you have a delicious, incredibly filling meal for the whole family. Some of my favorite side dishes to serve with these chicken strips is air fryer french fries, macaroni and cheese, Instant Pot Baked Beans, and Yogurt Cucumber Dill Salad.

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Air Fryer Chicken: Ingredients & Tools

Ingredients: pepper, salt, chicken tenderloins, olive oil spray, eggs, and bread crumbs.

About the ingredients:

This recipe uses a handful of very simple ingredients. In fact, you may have these in your pantry and fridge right now.

Chicken Tenderloins: The best cut of meat to use for these strips, in my opinion.
Eggs and Italian Bread Crumbs: To bind and bread the strips.
Salt, Black Pepper, and Olive Oil Cooking Spray: For seasoning the chicken and oil spray for crispy chicken.

White platter filled with stacked chicken tenders with mac and cheese and Air Fryer in the background.

About the air fryer you’ll need:

You can use whatever is available to you, of course. But I, personally, use the PowerXL Vortex Air Fryer, which I received a year ago. I’ve been testing all sorts of recipes in it from homemade french fries, fish nuggets, vegetables, and these chicken strips. It’s one of those kitchen gadgets that has all my friends jealous because it’s so useful, and I highly recommend it. Its features make this recipe very easy, such as:

Its drip tray, which cuts down on messiness from the olive oil, and any food that may fall below. It’s easy to pull out and clean.
The 3 racks that are included, which makes cooking chicken strips easy.
And its quick heating time, which means that dinner is always ready on the table. Not only that, it uses air to fry your chicken. No extra grease necessary.

You can see why I love my PowerXL Vortex.

How to Make Air Fryer Chicken Tenders

As you’ll see below, most of what you have to do is prep. The air fryer ensures you get the crispy chicken you and your loved ones crave! Preheat the air fryer to 370 degrees. While the air fryer preheats, whisk the two eggs into a shallow dish. In another shallow dish, pour the bread crumbs.

Two photos: left of chicken tenderloins in egg wash, right photo of a fork holding a raw chicken tenderloin in bread crumbs.

Pat dry the chicken tenderloins. Place them in the egg mixture. Sprinkle the salt and black pepper on the chicken. Make sure the chicken tenderloins are covered in the egg.

Dredge each chicken tenderloin in the bread crumbs until completely covered.

Female hand spraying oil on top of raw chicken tenderloins on a wire basket.

Using cooking spray, spray 2 mesh wire racks (or basket). Carefully place each breaded chicken tenderloin onto the racks. Once all the chicken is on the racks, lightly spray the olive oil on top of the chicken strips.

Breaded chicken tenderloins on a wire rack inside an air fryer.

Place the racks in the air fryer. Set the timer for 14 minutes.

Female hand holding tongs pulling out chicken strips out of Air Fryer.

Turn the tenders halfway through cooking. Once the internal temperature reaches 165 degrees Fahrenheit, remove from the air fryer. Serve immediately.

FAQs

Chicken strips stacked on a white platter sitting on a blue and white checkered cloth.

Here I’ve compiled a few questions I’ve gotten when sharing this air fryer chicken recipe. Take a look!

How long does it take to make and serve this recipe?

A little less than a half hour. It generally only requires about 20-25 minutes of my time. (I know a recipe so good seems like it should take longer, but trust me on this one.)

How many servings does this recipe make?

About 4 plates of chicken is my estimate—enough for two adults and two kids. It depends on how much you cook and how much your family eats, of course.

How many calories are in this chicken strip recipe?

About 276kcal, by my measurement. As always, it may vary depending on the exact ingredients you use.

Could you use gluten-free crumbs for this recipe?

Yes, you can use gluten-free breadcrumbs for this recipe. The results should be the same; however, I have never tested using them.

How do you know when chicken is cooked?

I always recommend every home cook has a meat thermometer. The internal temperature of chicken should reach 165 degrees Fahrenheit. This will ensure it’s fully cooked without guessing if it is done.

Tips & Tricks

Top view of baked chicken strips on a white platter with a bowl of mac and cheese in background.

Here are a few of my favorite tips and tricks I’ve found helpful when making Air Fryer Chicken Tenders.

Air Fryer – Air Fryer used for this recipe is the PowerXL Vortex. I have not tested this recipe in a basket style Air Fryer. Times may vary.
Chicken Nuggets – You can turn this recipe into nuggets by cutting the tenderloins into 1-inch pieces. Your cooking time may be less, check the nuggets at the 10 minute mark. The internal temperature should reach 165 degrees Fahrenheit.
Substitutions: Here are a few substitutions you can make depending on your dietary needs.
- Gluten Free – Use gluten free bread crumbs.
- Dairy Free – Use plain bread crumbs and add 1 tablespoon of Italian Seasoning to the bread crumbs. Most Italian Style bread crumbs contain cheese which does not make them dairy free.

Sauces for Chicken Strips

Looking for sauces to dip your chicken strips in? Check out a few of my favorites!

Chicken Strip Recipes

Looking for more chicken strip recipes? Check out these…

If you make this Air Fried Chicken Tenders, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list! This recipe is available as a Google Web Story.

Chicken Tenders in Air Fryer

If your family craves that fried chicken taste without all the grease, this is your recipe. My Chicken Tenders in Air Fryer are fast, no-fuss, and a little healthier than your standard fried fare. Grab your air fryer and cook up everyone’s favorite American chicken dish!

5 from 1 vote

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Course: Dinner, Lunch, Main Course

Cuisine: American

Diet: Low Lactose

Prep Time: 10

Cook Time: 14

Total Time: 24

Servings:

Calories: 276kcal

Author: Katie

Equipment

▢
Air Fryer

Ingredients

Instructions

Preheat the Air Fryer to 370 degrees.
While the Air Fryer preheats. Whisk the two eggs into a shallow dish. In another shallow dish pour the Italian Bread Crumbs.
Pat dry the chicken tenderloins. Place them in the egg mixture. Sprinkle the salt and black pepper on the chicken. Make sure the chicken tenderloins are covered in the egg.
Dredge each chicken tenderloin in the breadcrumbs until completely covered.
Using cooking spray, spray 2 mesh wire racks (or basket). Carefully, place each breaded chicken tenderloins onto the racks. Once all the chicken is on the racks, lightly spray the olive oil on top of the chicken strips.
Place the racks in the Air Fryer. Set the timer for 14 minutes. Turn the tenders halfway through cooking. Once the internal temperature reaches 165 degrees Fahrenheit remove from the Air Fryer. Serve immediately.

Notes

Air Fryer – Air Fryer used for this recipe is the PowerXL Vortex. I have not tested this recipe in a basket style Air Fryer. Times may vary.
Chicken Nuggets – You can turn this recipe into nuggets by cutting the tenderloins into 1-inch pieces. Your cooking time may be less, check the nuggets at the 10 minute mark. The internal temperature should reach 165 degrees Fahrenheit.
Substitutions: Here are a few substitutions you can make depending on your dietary needs.
- Gluten Free – Use gluten free bread crumbs.
- Dairy Free – Use plain bread crumbs and add 1 tablespoon of Italian Seasoning to the bread crumbs. Most Italian Style bread crumbs contain cheese which does not make them dairy free.

Nutrition

Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

Grilled Chicken Strips

Published on: July 31, 2023 Updated on: August 17, 2023 by Katie 10 Comments

Grilled Chicken Strips are a flavorful addition to any dinner. Mix together the spices, oil, and lemon and let marinate for an hour before grilling. The chicken only takes 10 minutes to grill and comes out fork-tender and full of flavor.

Grilled chicken strips with rice, and green beans with a platter of chicken strips in the background.

If you’re on the hunt for a delicious and easy-to-make grilled chicken recipe, look no further! These grilled chicken strips are the epitome of mouthwatering goodness. My family absolutely loves when I make this for dinner. I think it’s because the marinade infuses the chicken tenderloins with a delightful blend of zesty lemon, fragrant garlic, and a medley of spices, making every bite a burst of flavor. Even my daughter who sometimes find paprika as “spicy” enjoys this recipe with no complaints. The marinade not only enhances the taste but also ensures the chicken remains tender and juicy after grilling.

We love chicken strips in my home. Whether I make these grilled chicken strips or my air fried chicken tenders or even baked chicken strips it’s a go to when looking to make something fresh but in a short amount of time. Whether you’re preparing a quick weeknight meal or hosting a backyard barbecue, these grilled chicken strips will undoubtedly impress your family and friends with their delectable taste. Trying to figure out what to make with these chicken strips? Check out my 17 mouthwatering sides to serve with chicken tenders!

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Why this Recipe Works

Flavorful Marinade – The marinade plays a crucial role in making this recipe a success. The combination of olive oil and lemon juice not only infuses the chicken tenderloins with a delightful citrusy tang but also helps keep the meat moist during grilling. The addition of garlic powder, paprika, dried thyme leaves, salt, and black pepper contributes to a harmonious blend of flavors that elevate the taste of the chicken. As the chicken marinates for at least an hour (or up to 12 hours), the ingredients penetrate deep into the meat, infusing it with rich flavors and aromas. This results in tender, juicy, and well-seasoned chicken strips that are bursting with taste in every bite.

Quick Cooking – If you are looking for a quick cooking protein chicken tenderloins are the ticket. They can be grilled in 10 minutes time making them ideal for an easy weeknight dinner or even entertaining for a crowd.

Camping Meal – If you are camping this is actually a great recipe to make since you can prep ahead of time and grill in minutes after a busy day of hiking and enjoying nature.

Ingredients

Chicken – Chicken tenderloins work best for this recipe as they are more tender then traditional chicken breast.
Spices – I like to use a blend of garlic powder, salt, pepper, paprika, and dried thyme. These are spices I always have on hand.
Lemon Juice – I always keep a bottle of lemon juice in my refrigerator. I use the bottle type for this recipe but fresh also works.
Olive Oil – I like to use olive oil for this recipe even though its not a great oil for grilling I love the flavor it gives.

Directions

Round bowl filled with chicken strips in marinade on a marble countertop.

First things first, give those chicken tenderloins a quick rinse and pat them dry.

Grab a large bowl and toss in the chicken. Now, pour in the olive oil and lemon juice, making sure all the chicken gets coated.

Time to add the magic! Sprinkle in the salt, garlic powder, paprika, dried thyme leaves, and black pepper. Get your hands in there and massage those flavors into the chicken until every piece is fully covered.

Cover up the bowl with some plastic wrap and pop it into the refrigerator. Let it hang out and marinate for at least 1 hour – you’ll thank us later! If you can’t wait that long, no worries, just don’t let it marinate for more than 12 hours.

Chicken strips cooked on the grill with grill marks.

Time to get that grill going! Preheat it to a toasty 500 degrees. Once it’s hot and ready, give it a quick clean and a spray of non-stick grilling spray. Now, lower the heat down to low.

Place those beautifully marinated chicken tenders on the grill. Let them cook for about 5 minutes on each side or until they reach an internal temperature of 165 degrees – that’s the magic number for perfectly cooked chicken!

Patience is a virtue, but we promise the wait will be worth it! Let the grilled chicken rest for about 5 minutes before serving. This step helps the juices settle, ensuring each bite is as juicy and flavorful as can be.

Now, you’re all set to dig in! Serve up those delicious grilled chicken strips immediately, and watch them disappear in no time.

There you have it, folks – a scrumptious grilled chicken strips recipe that’s both easy to make and insanely tasty. So fire up that grill, get your marinade on, and treat your taste buds to a delightful feast!

FAQs

White round plate with 2 grilled chicken strips, rice, and green beans with a platter in the background with chicken strips.

Can I use chicken breasts instead of tenderloins?

Yes, you can use chicken breasts, but tenderloins are recommended for this recipe as they cook faster and are naturally more tender.

Can I marinate the chicken for more than an hour?

While an hour is ideal, you can marinate the chicken for up to 24 hours for even more intense flavor.

Can I use fresh thmye instead of dried thyme?

Absolutely. A few sprigs of fresh thyme will help amp up the flavor. If you decide to plate the grilled chicken tenders on a platter I suggest adding a few fresh sprigs as garnish to really elevate the dish.

Can I grill the chicken strips on an indoor grill pan?

Yes, you can use an indoor grill pan if you don’t have access to an outdoor grill. Ensure the pan is preheated and lightly oiled. Cook at medium heat for 10 minutes.

Recipe Tips & Tricks

White plate with grilled chicken strips, rice, and green beans.

Here are a few of my favorite tips and tricks when making grilled chicken tenderloins.

Brine – The key to flavorful juicy chicken is a brine. In this case the lemon in my marinating process will be used as a brine to help break down the chicken and make it moist and not dry.
Spice – For added flavor, consider adding a pinch of cayenne pepper or red pepper flakes if you prefer a bit of heat.
Resting Time – Let the chicken strips rest for a couple of minutes after grilling to allow the juices to redistribute before serving.
Marinate Ahead of Time – Make sure to give yourself enough time so that the chicken has at least an hour to marinate. You can marinate for up to 24 hours in advance (just omit the lemon juice if your planning to marinate for more then 12 hours then add at least a half hour before grilling).

What to Serve with Chicken Strips

Pair the Grilled Chicken Strips with skillet green beans and a house salad for a complete dinner that takes less than 30 minutes from start to finish! Here are a few more side dishes that I like to pair these chicken strips with.

If you make this grilled chicken tender recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

Sides for Chicken Tenders – 17 Mouthwatering Sides

Published on: August 16, 2023 Updated on: August 16, 2023 by Katie Leave a Comment

Looking to take your chicken tenders to the next level? Discover a variety of mouthwatering sides for chicken tenders that pair perfectly and complement these crispy delights.

Whether you like to enjoy chicken tenders Air Fried, grilled, or even baked you will love getting ideas for sides for chicken tenders. With their crunchy exterior and tender interior, chicken tenders a beloved classic dish that appeals to both kids and adults alike. But why stop at just the chicken tenders? Elevate your meal by pairing them with side dishes that add a burst of flavor, texture, and variety to your plate. Whether you’re hosting a casual family dinner or a weekend get-together with friends, these sides will take your chicken tenders from ordinary to extraordinary.

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Sides that Pair Well with Chicken Strips

Fries – Enjoy traditional french fries or even swap out regular fries for these slightly sweet and crispy sweet potato fries that provide a delightful contrast to the tenders’ savory flavor.

Coleslaw– The cool and creamy texture of coleslaw complements the crispy tenders perfectly, adding a refreshing element to your plate.

Refreshing Cucumber Salad – A light and tangy cucumber salad with dill and red onion provides a refreshing counterpoint to the richness of the chicken tenders.

Savory Garlic Bread – Turn simple garlic bread into a standout side by using fresh herbs, fresh and granulated garlic, butter and mayonnaise plus a sprinkle of Parmesan cheese and mozzarella cheese.

Casseroles – Whether you want to make a broccoli and cheese casserole or a hash-brown casserole — casserole’s are always a great idea. Especially if you are feeding a lot of people!

FAQs for Sides for Chicken Tenders

What are some good sides for chicken tenders?

There are plenty of options to choose from! We’ll explore a range of sides that balance out the flavors and create a well-rounded meal.

Can I make these sides healthier?

Absolutely! Many of these sides can be prepared in healthier ways, such as baking instead of frying or using lighter ingredients.

Are these sides suitable for kids?

Yes, many of these sides are kid-friendly and perfect for picky eaters. You can adjust seasonings and ingredients as needed.

Can I make these sides ahead of time?

Certainly! Some of these sides can be prepared in advance, allowing you to spend more time enjoying your meal and less time in the kitchen.

How to Reheat Chicken Tenders

Reheating chicken tenders to enjoy their crispy texture and delicious flavor can be easily done with a few simple steps. Here’s how:

Method 1: Oven Reheating

What You’ll Need:

Oven
Baking sheet
Aluminum foil

Instructions:

Preheat your oven to 350°F (175°C) to ensure even reheating without overcooking the chicken tenders.
Line a baking sheet with aluminum foil. This helps to prevent the tenders from sticking and makes for easier cleanup.
Arrange the chicken tenders on the baking sheet in a single layer. Make sure they are not overlapping to ensure uniform reheating.
If desired, lightly brush or spray the chicken tenders with a small amount of oil to help them retain their crispiness during reheating.
Place the baking sheet in the preheated oven and reheat the chicken tenders for about 10-15 minutes. The exact time may vary based on the oven and the thickness of the tenders.
Check the tenders periodically to avoid overcooking. They are ready when they are heated through and the internal temperature reaches 165°F (74°C), ensuring they are safe to eat.
Once heated, remove the baking sheet from the oven and let the chicken tenders rest for a minute before serving.

Method 2: Microwave Reheating

What You’ll Need:

Microwave-safe plate
Microwave

Instructions:

Place the chicken tenders on a microwave-safe plate, arranging them in a single layer. If you’re reheating a large batch, you might need to reheat in multiple batches.
Cover the chicken tenders with a microwave-safe cover or a damp paper towel. This helps to retain moisture and prevent them from drying out during reheating.
Microwave the chicken tenders on medium power (50%) in 20-30 second intervals. This slower approach helps to evenly distribute the heat and avoid overcooking.
Check the tenders after each interval to assess their temperature. Depending on your microwave’s power and the quantity of tenders, it might take 1-3 minutes to reheat them thoroughly.
Once heated through, remove the plate from the microwave and allow the chicken tenders to rest for a minute before serving.

Method 3: Air Fryer Reheating

What You’ll Need:

Air fryer
Leftover chicken tenders

Instructions:

Preheat the Air Fryer: Preheat your air fryer to 375°F (190°C). Preheating the air fryer ensures that the chicken tenders will start cooking immediately and retain their crispiness.
Arrange the Chicken Tenders: Lay the leftover chicken tenders in a single layer in the air fryer basket. Avoid overcrowding to ensure even reheating and crispiness.
Reheat the Chicken Tenders: Place the basket in the preheated air fryer and set the timer for about 3-5 minutes. The exact time will depend on the size and thickness of the chicken tenders, as well as your air fryer’s model and wattage.
Check and Shake: After about halfway through the reheating time, pause the air fryer and gently shake the basket. This helps to ensure that the tenders are cooking evenly on all sides.
Check for Crispiness: When the timer goes off, check the chicken tenders for crispiness and internal temperature. They should be heated through to an internal temperature of 165°F (74°C) to ensure they are safe to eat.
Adjust Time if Needed: If the chicken tenders need more time to reach your desired level of crispiness, you can add another 1-2 minutes to the cooking time. Keep a close eye on them to prevent overcooking.
Serve and Enjoy: Once the chicken tenders are heated through and crispy, carefully remove them from the air fryer basket and let them cool slightly before serving.

Tips & Tricks for Reheating Chicken Tenders

Times may Vary – Reheating times may vary based on the quantity of chicken tenders and the type of reheating method used.
Drying Out – Avoid reheating chicken tenders for too long, as they can become dry and lose their crispiness.
Power Setting – If using a microwave, using the medium power setting and reheating in intervals helps prevent uneven reheating.
Sauces – Consider serving the reheated chicken tenders with your favorite dipping sauces like herbed buttermilk ranch dressing, Russian sauce, or even creamy cilantro dressing to enhance their flavor.

By following these simple steps, you can enjoy your leftover chicken tenders with their original crispy texture and delicious taste.

Sides for Chicken Tenders

Instant Pot Macaroni and Cheese

White oval dish filled with macaroni and cheese with Instant Pot in the background.

Belly-up to a comforting bowl of creamy mouth-watering Instant Pot Macaroni and Cheese that is made in under 10 minutes. Perfect weeknight meal that can be paired with a store bought rotisserie chicken!

Check out this recipe

Air Fryer French Fries

French fries on a white platter with with a small bowl of ketchup next to it.

Nothing is better then fresh cut homemade french fries. My Air Fryer French Fries require very little oil and yield a crispy french fry on the outside and a soft middle.

Check out this recipe

Mandarin Orange Coleslaw

Switch up the traditional coleslaw recipe you bring to barbecue’s this summer and make my Mandarin Orange Coleslaw for the next party you attend!

Check out this recipe

Oven Baked Sweet Potato Fries

These Oven Baked Sweet Potato Fries are perfectly seasoned, full of flavor, and so easy to make! Healthier than deep-fried, these deliciously crispy sweet potato fries are slightly sweet, a little salty, and my go-to recipe anytime I’m craving restaurant-quality fries from the comfort of my own home…

Check out this recipe

Southern Green Beans Recipe

White bowl filled with green beans and bacon on a wood countertop.

Love the barbecue restaurant style soft meaty green beans? Try my recipe for Southern Green Beans–made with bacon and onions and done in less than 30 minutes time. This classic southern side dish will become a new family favorite.

Check out this recipe

Potato Salad without Mayo

This delicious vinegar based Potato Salad without Mayo was my grandmother's recipe. Passed down to my mom, whom passed it down to me. This classic potato salad recipe is sure to be a hit at your next barbecue!

Check out this recipe

Instant Pot Baked Beans

Oval white bowl filled with baked beans with a wooden spoon in the bowl sitting on an orange cloth.

Instant pot baked beans are a delicious homemade recipe using fresh ingredients like onions, bacon, brown sugar and other spices. Done in about 2 hours time and can feed a large crowd!

Easy Smashed Potatoes

These delicious Easy Smashed Potatoes are a great addition to your side dish repertoire! They are a combination between a roasted potato and a baked

Check out this recipe

Greek Cucumber Salad

Glass bowl filled with cucumbers, tomatoes, olives, onions, and feta with cucumbers and tomatoes on the left corner.

Looking for a refreshing and delightful summer salad that can be ready in just 15 minutes? Dive into this Greek Cucumber Salad, a delightful blend of crisp cucumbers, juicy tomatoes, tangy red onions, creamy feta, aromatic dill, and briny kalamata olives that will transport your taste buds straight to the sunny shores of the Mediterranean.

Check out this recipe

Orzo Rice Pilaf

Tired of plain old rice? This easy 6 ingredient stovetop rice pilaf goes with just about anything. No preservatives or artificial coloring like you get in boxed version mixes like rice a roni. Plus, it tastes so much better homemade than from a box.

Check out this recipe

Buttermilk Biscuits

Melt-in-your mouth homemade buttermilk biscuits made in your kitchen in less than 30 minutes time! With just a few ingredients your next breakfast or brunch will be complete.

Check out this recipe

Sour Cream and Chive Mashed Potatoes

Mashed potatoes in a white bowl sitting on a blue and white towel.

Fresh chives cut from the garden and sour cream are blended together to bring an easy homemade recipe for sour cream and chive mashed potatoes. These mashed potatoes compliment just about any dinner whether it's a weekday meal, pot luck, or even holiday gathering.

Check out this recipe

Cinnamon Apples

If you always order the Cinnamon Apples at Cracker Barrel, you'll love this 30 minute gluten free recipe that requires just 7 ingredients.

Check out this recipe

Canadian Poutine

One of Canada’s most beloved dishes is Canadian poutine. Smothered fries with cheese curds, bacon and gravy is an incredible comfort food dish. Read on for all the details for how to make poutine and the best poutine gravy recipe (that can even be made gluten free)!

Check out this recipe

House Salad

Check out this recipe

Baked Potato Wedges

Basket filled with potato wedges on a red and white striped cloth.

Utilize leftover baked potatoes, oil, and seasonings to whip up a tasty side dish of of crispy baked potato wedges. These gluten and dairy free, Vegan potato wedges are baked for just 20 minutes in the oven.

Check out this recipe

Healthy Green Beans Almondine

Healthy Green Beans Almondine are an easy + delicious side dish that are perfect with any meal! Gluten free, grain free, keto and whole30 friendly.

Check out this recipe

Whether you’re enjoying a casual weeknight dinner or celebrating a special occasion, these sides for chicken tenders will turn your meal into a delightful feast. Experiment with different combinations to find the perfect pairing that suits your taste buds. With these ideas, you’ll never look at chicken tenders the same way again.

If you make any of these sides of chicken nugget recipes, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

Pesto Tortellini Salad

Published on: August 15, 2023 Updated on: August 15, 2023 by Katie 23 Comments

My Pesto Tortellini Salad is a perfect side dish for any barbecue, picnic, or even baby shower. Refrigerated tortellini are tossed in pesto sauce, spinach, artichoke hearts, and sun dried tomatoes. Toasted pine nuts and freshly grated Parmesan cheese finish this tortellini salad off for a delicious summer side dish.

Glass bowl filled with tortellini, spinach, tomatoes, and artichoke hearts.

I’m always looking for a good non-mayo based salad to entertain with year round, and especially in the summer. That’s where this Pesto Tortellini Salad comes in to play. I always use tortellini in soup, like my Sausage Tortellini Soup and my Instant Pot Spinach Tortellini Soup, but never for a pasta salad.

A few month back I co-hosted my best friends bridal shower. One of my tasks was to coordinate our lunch. Even though I was traveling 3 hours north I still planned to cook quite a bit. A week prior to the shower a coworker of mine shared the most amazing pesto tortellini salad with me. It was full of flavors, fresh, and at that moment I instantly knew it was going to replace the tried and true pasta salad I regularly make.

My coworker had created the recipe on his own. So with a few tweaks I came up with an even better cold tortellini salad. The base sauce to this salad is pesto. I used my Homemade Pesto Recipe. Although you can easily use a store bought pesto if you are pressed for time. I added in sun dried tomatoes, some wilted spinach, and artichoke hearts. Everyone at the bridal shower loved this recipe, and asked for the recipe.

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Why this Recipe Works

Versatile – Making a pasta salad in general can be very versatile. Most of the times you can add or subtract a few ingredients and still get a delicious pasta salad.

Easy to Make – This pasta salad is extremely easy to make making this ideal for beginner cooks or someone who is looking to whip up a tortellini salad quickly.

Ingredients

Tortellini – I like to use the fresh refrigerated tortellini since it only takes a few minutes to cook. However, you can use the dried version.
Vegetables – I like to use a mix of fresh spinach that has been wilted, drained artichoke hearts, and julienne style sundried tomatoes. All the flavors help make this pasta salad delicious.
Pesto – I love to make homemade pesto, but when I don’t have enough basil on hand to make a batch I’ll buy a jar of store bought. Either way–it works for this recipe.
Pine Nuts – A few tablespoons of pine nuts gives the recipe a nice buttery nutty taste, plus add a little crunch.
Cheese – I like to use freshly shredded parmesean cheese; however, an Italian cheese blend works too. Make sure you use shredded and not grated for this recipe.

How to Make Tortellini Pasta Salad

Brown pot on a stove top with tortellini boiling.

In a large pot boil water and cook tortellini according to directions. During the last 30 seconds of cooking add the spinach and wilt. Drain the pasta and spinach and place in a large bowl.

In a small saute pan toast the pine nuts until they are golden brown then set to the side.

Glass bowl with pesto, sundried tomatoes, artichoke hearts, spinach and tortellini with blue and white cloth under bowl.

In the large bowl with the tortellini and spinach add the pesto, sun dried tomatoes, artichoke hearts, toasted pine nuts, and grated Parmesan cheese. Mix well until incorporated.

Refrigerate for at least 2 hours and serve cold.

FAQs

Glass bowl filled with tortellini, tomatoes, spinach, and pesto.

How many people does this tortellini salad feed?

If you are using this as a main side dish I would say only about 6 people. But if you are serving this tortellini salad at a pot luck you can get easily 10-12 servings out of it since people tend to get smaller portions because they want to try all the food.

Can tortellini be eaten cold?

Yes, once you cook the tortellini you can rinse it with cold water and chill it to be eaten cold.

Will Pasta Salad keep overnight?

Pasta salad will keep overnight you just have to make sure you drain it and refrigerate it in an airtight container.

Tips & Tricks

Glass bowl filled with a tortellini salad with vegetables on a marble countertop with a white subway tile back splash.

Here are a few of my favorite tips and tricks whenever I make this pesto tortellini pasta salad.

Make Ahead – Make this recipe up to one day in advance before serving.
Pesto – You can make your own homemade pesto or use a store bought refrigerated pesto.
Leftovers – Store leftovers in an airtight container for up to 3 days in the refrigerator.

Pesto Recipes

Glass bowl filled with a pesto tortellini salad with sundried tomatoes, and spinach.

Still looking for more ways to use up your pesto? Here is four more recipes that use pesto.

If you make this Pesto Tortellini Salad recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

Glass bowl filled with tortellini salad resting on a white cloth with blue stripes.

Pesto Tortellini Salad

5 from 3 votes

Print Pin Save Rate

Course: Side Dish

Cuisine: American

Diet: Low Calorie

Prep Time: 10

Cook Time: 10

Chill Time:: 2

Total Time: 2 20

Servings:

Calories: 261kcal

Author: Katie

Equipment

▢
Stove Top
▢
Refrigerator

Ingredients

▢ 9 ounces Refrigerated Whole Wheat Three Cheese Tortellini
▢ 5 ounces Spinach
▢ 3 tablespoons Pine Nuts toasted
▢ ¼ cup Pesto
▢ ¼ cup Sundried Tomatoes
▢ ¼ cup Artichoke Hearts drained
▢ ½ cup Parmesan cheese grated

Instructions

In a large pot boil water and cook tortellini according to directions. During the last 30 seconds of cooking add the spinach and wilt. Drain the pasta and spinach and place in a large bowl.
In a small saute pan toast the pine nuts until they are golden brown then set to the side.
In the large bowl with the tortellini and spinach add the pesto, sun dried tomatoes, artichoke hearts, toasted pine nuts, and grated Parmesan cheese. Mix well until incorporated.
Refrigerate for at least 2 hours and serve cold.

Notes

Make Ahead – Make this recipe up to one day in advance before serving.
Pesto – You can make your own homemade pesto or use a store bought refrigerated pesto.
Leftovers – Store leftovers in an airtight container for up to 3 days in the refrigerator.

Nutrition

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Greek Cucumber Salad

Published on: August 3, 2023 Updated on: August 3, 2023 by Katie 22 Comments

Looking for a refreshing and delightful summer salad that can be ready in just 15 minutes? Dive into the goodness of Greek Cucumber Salad, a delightful blend of crisp cucumbers, juicy tomatoes, tangy red onions, creamy feta, aromatic dill, and briny kalamata olives that will transport your taste buds straight to the sunny shores of the Mediterranean.

Glass bowl filled with sliced tomatoes, cucumbers, onions, and chunkss of feta.

This Greek cucumber salad is one of my favorite salads. I make this salad at least once a week. Sometimes not as glamorous with the kalamata olives and the feta. Sometimes its cucumber and tomato with the Greek all-purpose seasoning, olive oil, and a little fresh dill from the garden. I first blogged about my cucumber feta salad almost a decade ago. This was before I liked feta. Over the past decade, I’ve played with this recipe and its completely transformed into what I can now honestly call mine. I no longer use a processed salad dressing.

I have a Grilled Greek Pork Tenderloin that compliments this salad very well.

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Ingredients

Tomatoes – For this recipe I like to use grape tomatoes that I’ve sliced in half. But you can also use plum tomatoes that are chopped into bite-size pieces.
Cucumbers – One European style cucumber is all you need. You will want to make sure to remove most of the seeds so that the seeds don’t overwhelm the seeds.
Olives – I like to use Kalamata olives that come pitted already from the store.
Onion – I like to use red onion as it’s not as pungent as white onion.
Dill – Fresh dill works best for this recipe.
Feta Cheese – Any type of feta works for this recipe.
Seasoning – I like to use Cavendar’s Greek Seasoning. It hits all the right flavor notes in one small container.
Oil – I use a nutty olive oil to give an additional layer of flavor to the salad dressing.

How to Seed a Cucumber

Female hand scraping sseeds from a sliced opened cucumber.

First, you want to scrape out the seeds from the cucumbers. To do this, you will want to slice the cucumbers in half (length-wise) then run a spoon down the middle removing most of the seeds and membranes.

How to Make Greek Cucumber Salad

four process shots; 1 glass bowl with cucumbers, tomatoes, onions, and dill. 2. mixed otgether with seasoning, 3. with olives added 4. adding feta to the veggie bowl.

Grab a nice big bowl and toss in those colorful grape tomatoes, the sliced cucumber, the thinly sliced red onion, and don’t forget to sprinkle in the fresh dill – it adds such a fantastic flavor!
Next, sprinkle the Greek seasoning on top of the mixed veggies and drizzle on the olive oil.
Add the kalamata olives to the bowl. Mix well and let the flavors mingle and hang out in the fridge for about 30 minutes. It’s like a little flavor party in there! The longer it rests, the tastier it gets.
Mix in the feta right before your about to serve the cucumber tomato feta salad.

FAQs

Glass bowl filled with cucumber, tomato, onion, and feta on blue and white striped cloth.

Can I make this salad ahead of time?

You can however you risk the vegetables softening. This Greek cucumber tomato and feta salad is best consumed fresh. I’ll make it just before dinner, pop it in the refrigerator to cool, and then top it with feta right before dinner is served.

Can I substitute any ingredients in this recipe?

Absolutely! Feel free to personalize this salad according to your taste preferences or dietary restrictions. You can add bell peppers, sliced radishes, or even avocado. For a vegan version, omit the feta or replace it with a vegan alternative.

How can I store the leftovers?

If you have leftovers, store them in an airtight container in the refrigerator. This salad will stay fresh for up to two days. However, keep in mind that cucumbers release water as they sit, so the salad might become a bit watery.

What Greek Seasoning do you use?

I use Cavender’s Greek Seasoning. It’s the only all-purpose Greek seasoning I’ve ever used. You can find this in the spice aisle. I’m sure other brands will work fine, if you find another Greek seasoning spice blend at the grocery store.

Recipe Tips & Tricks

White plate with blue rim filled with cucumber salad, chiken and couscous with fork on plate.

Marinating – I like to let the Greek seasoning marinate on the salad for a good 30 minutes. The salt from the seasoning helps break down the cucumbers and the flavor absorbs into it beautifully.
Colored Tomatoes – To make the salad even more visually appealing, use a mix of different colored tomatoes, like red, yellow, and orange.
Pickled Onions – For an extra burst of flavor, try marinating the sliced red onions in a mixture of red wine vinegar, sugar, and water for about 10 minutes before adding them to the salad.
Creamy Dressing – If you prefer a creamier dressing, whisk together some Greek yogurt with lemon juice and garlic, then drizzle it over the salad instead of the traditional olive oil and vinegar dressing.

Greek Recipes

If you are looking for more delicious Greek Recipes here are a few more of my favorites.

If you make this Cucumber Feta Salad recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

Egg White Frittata

Published on: May 22, 2023 Updated on: July 24, 2023 by Katie 13 Comments

Egg white frittata is a healthy and delicious dish made with whipped egg whites and a variety of flavorful ingredients. It’s a versatile dish that can be enjoyed for breakfast, lunch, or dinner.

Egg fritatta with a slice being held by a silver serving utensil on a white plate.

Egg white frittata is a healthy and delicious meal that is easy to prepare and can be customized with a variety of fillings. Frittata’s are similar to omelets but are typically thicker and cooked on the stovetop and finished in the oven, making them an ideal breakfast, brunch, or lunch option.

One of the key benefits of using egg whites in frittatas is their high protein content. Egg whites are rich in amino acids, which are essential for building and repairing muscles, as well as supporting the immune system. By using egg whites instead of whole eggs, you can reduce your calorie intake and cholesterol levels while still getting the protein your body needs.

I’ve always only eaten egg whites so to me the health benefits don’t matter as much. But it’s great to know I have a healthy option. Over the years, I have created a tomato, spinach, and feta egg white souffle recipe and an egg white and chive souffle recipe. I love a good egg souffle recipe and this frittata is just as easy if not easier. Even the egg yolk lover in your life will like this egg white version.

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Why this Recipe Works

Quick and Easy – This recipe comes together in under 20 minutes time which also makes it perfect for hosting brunch. Pair this frittata with yogurt and granola, and scones for a complete brunch.

No Food Wasted – Making a frittata is the perfect way to use up veggies that might be going bad.

Liquid Egg Whites – A carton of egg whites is all you need — making this a cost effective recipe.

Ingredients

Eggs – Since this is an egg white frittata I find it’s easiest to use a box of liquid egg whites. If you don’t have a box of egg whites you will need at least a dozen egg whites with the yolks removed. It is much more cost effective to use a container.
Vegetables – The sky is really the limit; however, I like to use a mix of grape tomatoes, spinach, and chives in my frittata’s.
Spices – A combination of garlic powder, onion powder, Italian Seasoning, salt, and pepper are needed.
Dairy – You will need butter for the veggies and goat cheese to add into the egg mixture.

How to Make a Frittata

First, preheat oven to 425 degrees Fahrenheit.

Black frying pan with butter and tomatoes.

Black frying pan with steam coming from spinach and tomatoes.

In an oven proof saute pan, spray with non-stick cooking spray. Then melt the butter on medium heat. Add in the sliced grape tomatoes and saute for 2 minutes. Then add in the fresh chives and spinach and saute for 2 minutes until spinach is wilted.

Black saute pan with egg whites, spinach, herbs, and tomatoes.

Shake the box of egg whites until frothy (about 30 seconds) then pour it into the skillet with the vegetables. Sprinkle in all the seasonings; garlic powder, onion powder, Italian seasoning, salt, and pepper.

Black pan with set egg whites with tomatoes and spinach.

Mix quickly then begin to run a silicone spatula around the edges. Cook for 2-3 minutes until egg starts to set. Then sprinkle with 2 tablespoons goat cheese.

PRO TIP – This is how it will look just before it hits the oven.

Place the entire oven safe saute pan inside the oven and bake for 8-10 minutes or until egg is set.

Black frying pan on a blue and white checkered cloth with an egg fritatta in the pan.

Remove immediately from the oven and sprinkle with the additional 1 tablespoon of goat cheese. Using the silicone spatula, gently loosen the sides and slide onto a plate. Slice and serve immediately.

FAQs

How many people does this egg souffle recipe feed?

I created this recipe to feed two adults; however, you can easily double or triple the recipe.

Do I need to use individual ramekins for this recipe?

Yes, I like to use the individual ramekins when making an egg souffle. It helps with the puffiness and of course gives a cute presentation.

What can you do with egg whites?

Whenever I have leftover egg whites I will make a souffle or in most recent times make my Instant Pot Egg Bites.

How long can I keep egg white in fridge?

You can keep egg whites out of the shell but in a sealed container for 2 days. After that you can freeze the egg whites in a freezer bag or container for up to 3 months.

Can I freeze leftover egg souffles?

Yes, you can freeze any leftover egg souffles. Just make sure to take them out of their ramekins. Place in a freezer bag and/or container. Label and store for up to 3 months in the freezer.

How do I reheat leftover frozen egg souffles?

You can reheat the leftovers by place them on a microwave safe dish and heat in the microwave in 30 second increments.

Time Savings Tips

Egg fritatta with vegetables and goat cheese with a silver serving utensil pulling a slice out.

Here are a few of my time saving tips when making a spinach egg white frittata.

Egg Whites – I like to use a box of egg whites for this recipe as it is very cost effective verse using a dozen whole eggs. 1 16 ounce box of egg whites is the equivalent to 14 large egg whites.
Eggs – Don’t like egg whites? Use traditional eggs. You can use liquid eggs or whole eggs.
Beat the Eggs – Giving the egg whites a good beating is the key to this dish. Most people won’t thing to whisk egg whites but you must do it for a souffle!
Prep Ahead – Chop vegetables a head of time so you can simply place them in the skillet to cook. Or go a step further and saute them prior and just reheat before adding eggs, seasonings, and cheese.
Cheese – Buy pre-shredded cheese to save time from needing to manual shred cheese.

Recipe Tips and Tricks

White plate with egg white fritatta with goat cheese with a slice being held over the dish.

Use a non-stick skillet: Egg whites can easily stick to the bottom of a regular skillet, so it’s best to use a non-stick skillet to make the frittata. This will make it much easier to slide the frittata out of the pan and prevent it from sticking.
Beat the egg whites well: It’s important to beat the egg whites until they are frothy and airy. This will help to give it a light and fluffy texture. Since I use a box of egg whites I just shake the box for a good 30 seconds.
Don’t overcook the frittata: Egg white frittatas cook very quickly, so it’s important to keep an eye on them to avoid overcooking. Overcooking can cause the frittata to become dry and rubbery.
Add flavorful ingredients: Egg whites have a relatively mild flavor, so it’s important to add flavorful ingredients to the egg dish give it a boost of flavor. Try adding sautéed vegetables, herbs, cheese, or cooked meat to the frittata for added flavor.
Add the filling ingredients evenly: When adding the filling ingredients to the frittata, be sure to distribute them evenly throughout the pan. This will help to ensure that every bite of the frittata is flavorful.
Use a low heat setting: When cooking the frittata on the stovetop, it’s best to use a low heat setting to prevent it from burning. Cooking the frittata over low heat will also help to ensure that it cooks evenly.
Let the frittata cool before slicing: After removing the frittata from the heat, let it cool for a few minutes before slicing it. This will help the frittata to hold its shape and prevent it from falling apart.

Egg Recipes

Looking for more delicious egg recipes? Here are a few of my favorites that are perfect for hosting breakfast or brunch.

If you make this egg white frittata recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

French Vanilla Ice Cream

Published on: June 3, 2021 Updated on: July 24, 2023 by Katie 3 Comments

My French Vanilla Ice Cream recipe consists of eggs, heavy cream, sugar, half and half, and luxurious whole vanilla bean. This ice cream takes almost 24 hours to make, but is well worth the wait. Ice cream lovers will rejoice with this delectable homemade vanilla ice cream recipe.

Blue bowl filled with vanilla ice cream on a blue and white plaid cloth.

I’ve been making homemade ice cream for well over a decade now. One of the first recipes I perfected was this French Vanilla Ice Cream recipe. Rich, creamy, and a thick egg-custard base this ice cream is as decadent as you can get.

Making ice cream is a labor of love, and as explained in my KitchenAid Ice Cream Attachment manual it is a 2 day process. One day to make the batter and the follow day to churn. Because this recipe and almost all other ice cream recipes call for not only a lot of dairy but at times a lot of eggs I highly suggest if you are going to make multiple batches of ice cream that you purchase your eggs, half and half, milk, and heavy cream from a whole sale store such as Costco.

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Ingredients

Dairy – For this recipe you will need equal parts heavy whipping cream and half and half.
Eggs – This recipe calls for a lot of eggs. 8 egg yolks to be exact. Use up the leftover whites and make one of my many egg white souffle recipes!
Sugar – 1 cup of white granulated sugar is all you need to sweeten the cream and egg base.
Vanilla – This recipe calls for one vanilla bean pod. I love the little black flakes the vanilla bean pod gives throughout the recipe.

How to Make French Vanilla Ice Cream

The night before you plan to churn ice cream:

Silver pot on a black glass top stove filled with cream.

In a medium saucepan over medium heat, heat the half and half until very hot but not boiling, stirring often. Remove from heat and set aside.

Three photos of a yellow KitchenAid Mixer mixing eggs and sugar and cream.

Place egg yolks and sugar in mixer bowl. Using a KitchenAid Mixer fitted with the wire whip. Turn to speed 2, and mix for 30 seconds or until well blended and slightly thickened. Continuing on speed 2, and very gradually add half and half; mix until blended.

Three photos of frothy egg/cream mixture in a KitchenAid stand mixture.

Return half and half/egg mixture to the medium saucepan; cook over medium heat until small bubbles form around the edge and mixture is steamy. It is important to continue to stir constantly. Do not let the half and half boil.

Transfer half-and-half/egg mixture back to the KitchenAid Stand Mixer fitted with a whisk attachment. Stir in whipping cream, vanilla, and salt. Cover and let sit to room temperature for one hour. Transfer to a container then chill thoroughly in refrigerator, for at least 8 hours.

The next day…

Three photos of ice cream batter churning in a KitchenAid Mixture Ice Cream attachment.

The next day (or once chilled). Pour the french vanilla ice cream batter into the ice cream maker and churn according to manufactures directions. *I use the KitchenAid Ice Cream Attachment for this recipe and it takes 15-20 minutes, on speed 1.

Top view of a green ice cream contianer and KitchenAid ice cream maker bowl and full paper pint cup.

Immediately transfer ice cream into serving dishes, or freeze in airtight container for up to 1 week.

FAQs

Two bowls of vanilla ice cream on a blue checkered cloth.

Here are all the frequently asked questions readers have asked when making this French vanilla ice cream recipe.

How much ice cream does this recipe make?

This recipe yields 2 quarts of ice cream which is about 16, half cup servings.

What speed to churn ice cream in Kitchenaid Mixer?

I use the KitchenAid Ice Cream Attachment the attaches to the KitchenAid Mixer. It takes 15-20 minutes, on speed 1 to churn to a soft ice cream.

What is the difference between French vanilla ice cream and regular vanilla ice cream?

The base of the French vanilla ice cream is what makes it “French” due to the sheer amount of egg yolks used. Classic regular vanilla ice cream does not have egg in it. The egg yolks lend a pale-yellow color to French vanilla ice cream and also gives it a richer, smoother consistency.

Is a vanilla bean the same as a vanilla pod?

Vanilla bean is inside the vanilla pod that grows on a vine-like vanilla orchid plant. You can purchase the pods, to submerge in liquid and/or scrape the vanilla bean from the pod.

Tips & Tricks

Green ice cream container filled with vanilla ice cream with an ice cream scoop in the container.

Here are a few of my favorite tips and tricks I’ve learned when making this recipe.

Recipe Yields – This recipe yields 2 quarts or 16 half cup servings.
Vanilla Bean Pod – Vanilla bean pods can be on the expensive side. Sometimes you can find them at the grocery store or specialty food store. Or you can order the vanilla bean pod directly from Amazon. If you can’t get your hands on an expensive pod, feel free to use 1 tablespoon of vanilla extract. If you are using the vanilla bean pod I like to leave the vanilla bean pod in each of the batter containers while they chill. Slice the pod in half and then remove the pod before churning.
Ingredients in Bulk – I like to purchase my eggs, heavy whipping cream, and half and half from a whole sale club. I find the prices are half the price
Egg/Dairy Base – Another big tip I can give is that you must make sure your egg/cream mixture not only doesn’t boil but cooks long enough to cook the raw egg out of the ice cream… Your mixture will be very bubbly after mixing in the mixer for a minute. Don’t think that once it’s in the pot and the bubbles are there that its ready… you should keep it on heat for a good 5 to 10 minutes… something Kitchenaid does not tell you in the manual.
Ice Cream Attachment – I use the KitchenAid Ice Cream Attachment for this recipe. It takes 15-20 minutes, on speed 1 to churn to a soft ice cream.
Planning & Process – I like to make the batter the night before I plan to churn. Churn in the morning and then the ice cream is ready by lunch or dinner time!
Ice Cream Storage – I like to use either the Tovolo Glide-A-Scoop Ice Cream Tub (pictured above) or Ice Cream Freezer Storage Containers.
Ice Cream Churning – Another thing that the Kitchenaid manual fails to tell you is that you will not instantly have ice cream after churning… it will resemble ice cream soup.
Freezing Ice Cream – You will need to freeze the churned ice cream for a few hours before you can really try it, and you’ll need to either let it sit out for a good 15-30 minutes prior to scooping since it will be rock hard (or put it in the microwave for 30-60 seconds to soften).

Ice Cream Recipes

Top view of a light blue bowl filled with vanilla ice cream, whipped cream, and sprinkles with spoons on the side.

If you love ice cream you’ll love ice cream you will love some of my other ice cream recipes.

Homemade Ice Cream Toppings

Looking to spice up your vanilla ice cream? Try making a few homemade ice cream toppings?

If you make this French Vanilla Ice Cream recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

Light blue bowl filled with vanilla ice cream with sprinkles and whipped cream on top.

French Vanilla Ice Cream

My French Vanilla Ice Cream recipe consists of eggs, heavy cream, sugar, half and half, and luxurious whole vanilla bean. This ice cream takes almost 24 hours to make, but is well worth the wait. Ice cream lovers will rejoice with this delectable homemade vanilla ice cream recipe.

3.67 from 3 votes

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Course: Dessert

Cuisine: American

Prep Time: 45

Cook Time: 15

Chilling Time: 8

Total Time: 9

Servings:

Calories: 255kcal

Author: Katie

Equipment

▢
KitchenAid Stand Mixer
▢
KitchenAid Ice Cream Attachment

Ingredients

Instructions

In a medium saucepan over medium heat, heat the half and half until very hot but not boiling, stirring often. Remove from heat and set aside.
Place egg yolks and sugar in mixer bowl. Using a KitchenAid Mixer fitted with the wire whip. Turn to speed 2, and mix for 30 seconds or until well blended and slightly thickened. Continuing on speed 2, and very gradually add half and half; mix until blended.
Return half and half/egg mixture to the medium saucepan; cook over medium heat until small bubbles form around the edge and mixture is steamy. It is important to continue to stir constantly. Do not let the half and half boil.
Transfer half-and-half/egg mixture back to the KitchenAid Stand Mixer fitted with a whisk attachment. Stir in whipping cream, vanilla, and salt. Cover and let sit to room temperature for one hour. Transfer to a container then chill thoroughly in refrigerator, for at least 8 hours.
The next day (or once chilled). Pour the french vanilla ice cream batter into the ice cream maker and churn according to manufactures directions. *I use the KitchenAid Ice Cream Attachment for this recipe and it takes 15-20 minutes, on speed 1.
Immediately transfer ice cream into serving dishes, or freeze in airtight container for up to 1 week.

Notes

Recipe Yields – This recipe yields 2 quarts or 16 half cup servings.
Vanilla Bean Pod – Vanilla bean pods can be on the expensive side. Sometimes you can find them at the grocery store or specialty food store. Or you can order the vanilla bean pod directly from Amazon. If you can’t get your hands on an expensive pod, feel free to use 1 tablespoon of vanilla extract. If you are using the vanilla bean pod I like to leave the vanilla bean pod in each of the batter containers while they chill. Slice the pod in half and then remove the pod before churning.
Ingredients in Bulk – I like to purchase my eggs, heavy whipping cream, and half and half from a whole sale club. I find the prices are half the price
Egg/Dairy Base – Another big tip I can give is that you must make sure your egg/cream mixture not only doesn’t boil but cooks long enough to cook the raw egg out of the ice cream… Your mixture will be very bubbly after mixing in the mixer for a minute. Don’t think that once it’s in the pot and the bubbles are there that its ready… you should keep it on heat for a good 5 to 10 minutes… something Kitchenaid does not tell you in the manual.
Ice Cream Attachment – I use the KitchenAid Ice Cream Attachment for this recipe. It takes 15-20 minutes, on speed 1 to churn to a soft ice cream.
Planning & Process – I like to make the batter the night before I plan to churn. Churn in the morning and then the ice cream is ready by lunch or dinner time!
Ice Cream Storage – I like to use either the Tovolo Glide-A-Scoop Ice Cream Tub (pictured above) or Ice Cream Freezer Storage Containers.
Ice Cream Churning – Another thing that the Kitchenaid manual fails to tell you is that you will not instantly have ice cream after churning… it will resemble ice cream soup.
Freezing Ice Cream – You will need to freeze the churned ice cream for a few hours before you can really try it, and you’ll need to either let it sit out for a good 15-30 minutes prior to scooping since it will be rock hard (or put it in the microwave for 30-60 seconds to soften).

Nutrition

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Strawberry Compote

Published on: January 25, 2021 Updated on: July 24, 2023 by Katie 2 Comments

My recipe for Strawberry Compote is just two simple ingredients that makes for a delicious strawberry sauce that can be used on top of waffles, pancakes, and even desserts like ice cream and cheesecake!

Two glass jars with chunky strawberry sauce and stemmed strawberries in the background.

I love to breakfast and dessert with homemade strawberry compote. My family and friends are always in awe that I made my own strawberry sauce from scratch and yet little do they realize how extremely easy it is to make. I also make blueberry compote from scratch and it’s just as divine!

We live in Florida, and every year during strawberry season (January-March) we always go strawberry picking at least once during the season. We typically pick 10-15 pounds worth of strawberries. Because of this, I’ve gotten really good over the years at using up all the strawberries during their peak freshness! I love making strawberry compote to top on ice cream, cheesecakes, or elevate breakfast and add the compote to waffles, french toast, and pancakes!

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Ingredients

Sauce pot filled with chopped strawberries and strawberries in the background.

Strawberries – Fresh strawberries are best for this recipe. But if you don’t have access to fresh strawberries you can thaw frozen strawberries.
Granulated Sugar – I have only ever used granulated sugar. I’m sure in a pinch powder sugar could work, but have never tested it. I also have never used brown sugar to make strawberry sauce.

Directions

Sauce pot filled with chopped strawberries with granulated white sugar on top.

Combine Combine the strawberries and sugar in a medium saucepan over medium heat.

Sauce pot of strawberries mixed with sugar in a sauce pot.

Cook, stirring occasionally, until the berries begin to release some of their juices and the mixture is simmering for about 15 minutes.

Remove the strawberries from the heat and keep warm if desired. Or let rest at room temperature and store in a glass jar for future use.

FAQs

Glass jar filled with strawberry sauce and strawberries on the side.

What makes something a compote?

Compote or compôte (which is French and means u0022mixtureu0022) is a dessert originating from medieval Europe, made of whole or pieces of fruit in sugar syrup. Whole fruits like strawberries, blueberries, raspberries, cherries, etc are cooked with sugar and sometimes people add additional seasonings like lavender, cinnamon, nutmeg, or vanilla and water to thin out of the sauce if desired. Compotes can be served either warm or cold.

How long will strawberry compote last?

Compotes in general do not contain preservatives and therefor should be consumed within 2 weeks. Always refrigerate and freeze before the two week mark to enjoy at a later date.

How do you thicken compote?

If you would prefer a thicker compote or sauce you will want to mix a two tablespoons of water with one tablespoon of cornstarch. Mix it until it is well blendedu002du002dthis is called a slurry. Then gently stir in the cornstarch slurry into the hot compote mixture. You will notice it should start to thicken up immediately.

Is strawberry compote the same as jam?

Unlike jam, which is more of a spreadable form that contains pectin and sometimes preservatives for freshness. Fruit in a homemade compote is left whole and can sometimes include spices.

What is the difference between strawberry compote and strawberry sauce?

The main difference between strawberry compote and strawberry sauce is that compote is thicker in texture and strawberry sauce is much thinner. You can use the same exact recipe to replicate whichever version you would like.

Tips & Tricks

Close up of two glass jars filled with strawberry sauce.

Here are a few of my favorite tips and tricks I’ve found helpful when making strawberry topping.

Servings – This recipe makes 2 cups of strawberry compote.
Fresh Strawberries – I always prefer to use fresh strawberries when they are in season.
Strawberry compote with frozen strawberries – I would advise on using chopped strawberries over whole. However, once the strawberries are broken down and cooked for long enough you can mash a few of them with a fork to break them down into smaller bite-size pieces.
Thickening Sauce – If I find my strawberry sauce is too thin, I will thicken it by mixing together a cornstarch slurry. Make sure you stir in a little bit of the slurry at a time to monitor how thick it gets.
Thinning Sauce – If you find your compote is too thick you can thin it out by adding a few tablespoons of water. Typically, fruit compote is thicker.
Spices – If you want to get creative and add additional spices to your compote you can add in lavender for a more floral flavor. As well as cinnamon, nutmeg, cardamom, all spice, and even scraped vanilla bean.
Storing – I like to store my strawberry topping in glass jars. I love to use these Weck Tulip Style Jars. These store well in the refrigerator and can be frozen as well.
Freezing – To freeze the strawberry compote just place it in a freezer safe glass jar or freezer bag. Always label the contents of the bag plus the date. Freeze for up to 6 months.
Thawing – To defrost the strawberry compote simply place the frozen jar or bag in the refrigerator over night and let it naturally thaw. You can also expedite this process by using the defrost setting on a microwave for a quicker thaw. The last way to defrost compote is by placing the frozen compote in a sauce pan. This only works if you freeze it in a freezer bag.

Strawberry Compote Recipes

Top view of strawberry sauce in two glass jars.

If you are like me you will want to use up the strawberry compote on anything and everything you can. Here are a few of my favorite recipes that you can use strawberry sauce on.

If you make my homemade strawberry compote, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list! This recipe is available as a Google Web Story.

Two glass jars filled with strawberry sauce.

Strawberry Compote

My recipe for Strawberry Compote is just two simple ingredients that makes for a delicious strawberry sauce that can be used on top of waffles, pancakes, and even desserts like ice cream and cheesecake!

5 from 1 vote

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Course: Sauce

Cuisine: American

Diet: Gluten Free, Low Lactose

Prep Time: 10

Cook Time: 15

Cooling/Resting Time: 15

Total Time: 40

Servings:

Calories: 36kcal

Author: Katie

Equipment

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Stove Top
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Glass Jars

Ingredients

▢ 2 cups Strawberries diced and tops removed
▢ ¼ cup Granulated Sugar

Instructions

Combine the strawberries and sugar in a medium saucepan over medium heat. Cook, stirring occasionally, until the berries begin to release some of their juices and the mixture is simmering for about 15 minutes.
Remove the strawberries from the heat, let rest for 15 minutes. Serve warm if desired. Or let cool to room temperature and store for future use.

Notes

Servings – This recipe makes 2 cups of strawberry compote.
Fresh / Frozen Strawberries – I always prefer to use fresh strawberries when they are in season. However, you can thaw and use frozen strawberries. I would advise on using chopped strawberries over whole. However, once the strawberries are broken down and cooked for long enough you can mash a few of them with a fork to break them down into smaller bite-size pieces.
Thickening Sauce – If I find my strawberry sauce is too thin, I will thicken it by mixing together a cornstarch slurry. Make sure you stir in a little bit of the slurry at a time to monitor how thick it gets.
Thinning Sauce – If you find your compote is too thick you can thin it out by adding a few tablespoons of water. Typically, fruit compote is thicker.
Spices – If you want to get creative and add additional spices to your compote you can add in lavender for a more floral flavor. As well as cinnamon, nutmeg, cardamom, all spice, and even scraped vanilla bean.
Storing – I like to store my strawberry topping in glass jars. These store well in the refrigerator and can be frozen as well.
Freezing – To freeze the strawberry compote just place it in a freezer safe glass jar or freezer bag. Always label the contents of the bag plus the date. Freeze for up to 6 months.
Thawing – To defrost the strawberry compote simply place the frozen jar or bag in the refrigerator over night and let it naturally thaw. You can also expedite this process by using the defrost setting on a microwave for a quicker thaw. The last way to defrost compote is by placing the frozen compote in a sauce pan. This only works if you freeze it in a freezer bag.

Nutrition

Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

House Salad

Published on: July 24, 2023 Updated on: July 24, 2023 by Katie Leave a Comment

Enjoy my classic house salad recipe, featuring a harmonious blend of fresh vegetables, cheese, and croutons. Elevate your dining experience with this easy-to-make, nutrient-packed, and irresistibly delicious dish!

Two white bowls filled with salad with tomatoes, cucumber, shredded carrots, and croutons.

A house salad is a timeless dish that adds a burst of freshness and color to any meal. I believe everybody should know how to make a basic salad. My house salad is based off the restaurant classic salad.

Typically this salad is enjoyed before dinner as an appetizer. However, sometimes I make this salad as my lunch or even dinner with an added protein on top like baked shrimp or grilled chicken. Combining the crispness of romaine lettuce, the juiciness of grape tomatoes, the crunch of cucumbers, the savory goodness of shredded cheddar cheese, and the delightful texture of croutons, this salad is an irresistible treat.

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Why this Recipe Works

Vibrant and Fresh: The chopped romaine house salad bursts with vibrant colors and flavors, making it an inviting and refreshing addition to any meal.

Easy and Quick: With minimal prep work, this salad can be ready in no time, saving you valuable minutes in the kitchen.

Cost Effective: Making a salad at home can save you almost half of what you would pay at a restaurant and give you more salad for the money!

Versatile Pairings: Whether you serve it as a side dish or a light main course, this salad pairs beautifully with various proteins and complements a range of cuisines.

Nutritious and Satisfying: Packed with vitamins, fiber, and protein from the ingredients, this salad not only tantalizes your taste buds but also nourishes your body.

Ingredients

Lettuce – I like to use romaine lettuce that I’ve chopped into bite-size pieces.
Tomatoes – I like the flavor in grape tomatoes with the burst of tomato in each bite. Any style tomato works.
Cucumber – Cucumbers give a light bright crunch to the salad.
Carrots – Shredded carrots are the way to go here. They give a sweet crunch and compliment the flavors of the salad.
Red Onion – I love a little red onion in a salad. I like to thinly slice them so they aren’t overwhelming. A little goes a long way.
Cheese – I like to use shredded mild cheddar cheese for the salad, but any variety of cheddar will work best. Don’t have cheddar? Use a different type of cheese or omit completely.
Croutons – Whether you make your own croutons or you buy store bought it’s a

How to Make a House Salad

White bowl filled with salad and two forks next to it.

In a large bowl, place the chopped romaine in the bowl. Then add on the sliced grape tomatoes, diced cucumbers, shredded carrots, thinly sliced red onion.

Toss well then sprinkle on the shredded cheddar cheese and croutons on top. Divided among 4 plates and enjoy.

Salad Variations

Grilled Chicken Caesar Salad: Add grilled chicken breast and Caesar dressing to your chopped romaine house salad for a heartier and more substantial meal.
Mediterranean Medley: Elevate the flavors with Kalamata olives, red onions, artichoke hearts, and a lemon-herb vinaigrette.
Tex-Mex Fiesta: Infuse a zesty twist with black beans, avocado, corn, and a creamy cilantro dressing.

FAQs

Two white bowls filled with lettuce, tomato, cucumber, onion, croutons, and cheese on top of a blue and white checkered cloth.

How can I make this salad more substantial for a main course?

To transform the chopped romaine house salad into a filling main course, consider adding proteins like grilled chicken, shrimp, or even tofu.

Can I make the croutons from scratch?

Yes, homemade croutons are simple to make. Cut stale bread into cubes, toss with olive oil, seasonings (garlic powder, dried herbs), and bake in the oven until golden and crispy.

Can I make this salad in advance?

While it’s best to assemble the salad just before serving to maintain its freshness, you can prepare the individual ingredients and store them separately in the refrigerator for up to a day.

Can I use a different type of cheese?

Absolutely! Feel free to experiment with other cheeses like feta, blue cheese, or goat cheese for a distinct flavor profile.

Salad Tips and Tricks

White large round bowl with salad on top of a blue and white checkered cloth with forks next to it.

Chopped – Ensure the romaine lettuce is well-chopped to create bite-sized pieces for easy eating.
Dressing – Add the dressing just before serving to avoid soggy croutons and lettuce or simply serve on the side.
Herbs – For added depth, consider mixing in fresh herbs like parsley or basil.

Homemade Dressing Recipes

Here are a few of my favorite homemade dressing recipes that pair perfectly with a house salad.

If you make this House Salad recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

Grilled Flank Steak

Published on: July 19, 2023 Updated on: July 19, 2023 by Katie Leave a Comment

Experience a tantalizing fusion of teriyaki-infused beef, sweet honey, zesty orange, and aromatic rosemary in my delectable Grilled Flank Steak cooked in under 20 minutes. Get ready to indulge in a flavor sensation like no other.

Sliced medium-rare steak on a white plate.

When it comes to grilling, few dishes can match the succulent flavors and satisfying textures of a perfectly cooked flank steak. With its robust flavor and versatility, Grilled Flank Steak is a very affordable option if you want to serve steak. It’s typically my go-to option for backyard gatherings, weeknight dinners, or special occasions. It pairs perfectly with a house salad, too. When I’m not making my pacific rim glazed flank steak I’ll make my Asian London Broil or my Grilled Balsamic London Broil. All are the same cuts of meats with just different marinades.

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Why this Recipe Works

Homemade Marinade – The combination of teriyaki sauce, honey, orange juice, dark sesame oil, garlic, and rosemary in the marinade creates a symphony of sweet, savory, and citrusy flavors that beautifully enhance the taste of the beef. The marinade helps to tenderize the meat while infusing it with a delightful blend of aromatics.

Versatile Cut of Meat – Flank steak is an excellent choice for grilling. This cut is known for their flavor and tenderness when cooked properly. The marinade not only adds flavor but also helps to further tenderize the meat, resulting in a juicy and delicious grilled London Broil.

Inexpenive Meal for a Crowd – If you want to serve steak to a crowd. Making my grilled flank steak recipe is the best way to save money and also get the delicious steak you may be craving.

Ingredients

Beef – Flank steak is what you will need for this recipe; however, when your shopping you may not always see it labeled as this in the store. This is because London Broil sometimes is the name butchers use to refer to any large, lean and tough cut of meat. These cuts could also be labeled as top round roast and/or top sirloin.
Teriyaki sauce – This is the base of the sauce and where the sweet and savory comes in. This sauce is higher in sodium too.
Onion – One onion chopped adds to the flavors of this steak. Don’t skimp and use dehydrated onions–you really want the fresh onion for this recipe. I’ve tested both ways and fresh onion is the winner.
Honey – When you cook this steak and eat it you will taste the additional layer of sweetness in the marinade. Remember that all honey is not made equally. So make sure you are okay with the type of honey you use–it can change the flavor profile completely. I.e., orange blossom is preferred for this recipe but you can use clove.
Orange juice – The acidity from the orange juice helps break down the tougher parts of the steak making it more tender.
Dark sesame oil – The hint of sesame oil compliments the teriyaki sauce.
Garlic – One clove of garlic that has been peeled and crushed garlic is mixed into the marinade.
Black Pepper – A pinch of black pepper helps balance all the flavors.
Orange slices – This is purely for looks and also adds an additional orange layer to the steak.
Rosemary sprigs – Fresh rosemary really works best for this recipe. If you don’t have fresh you can use dried but I really prefer fresh because it gives a much more intense rosemary flavor.

Flank Steak Marinade

Silver bowl filled with marinade and a whisk on a marble countertop.

The first step is making the Flank Steak Marinade. I like to call this marinade Pacific Rim Glazed Marinade. Why? I don’t know–it’s just what I’ve called it for years and I’m sticking with it.

In a large bowl, combine teriyaki marinade, onion, honey, orange juice, oil, garlic, rosemary, and pepper to taste; whisk until blended.

Plastic bag with steak, onions, rosemary and marinade.

Using a Ziplock bag or a large container add the steak to it, then pour the marinade on top. Make sure the entire steak gets coated and then add the orange slices. Place in refrigerator over night for marinating OR place in freezer for later use.

How to Grill Flank Steak

Fire up the grill to a toasty 450 degrees Fahrenheit.

Now, take your marinated steak and oranges out of the marinade. Don’t toss the marinade just yet; we’ll need it later. Place the steak on the grill over medium heat, and don’t forget to lay those oranges right on top of the steak. Yum!

Grill the steak, uncovered, for about 6-8 minutes on each side if you want that juicy medium rare goodness. To be sure, use a meat thermometer to check the internal temperature, aiming for a reading between 135-140 degrees Fahrenheit.

While the steak works its magic on the grill, pour the rest of that tasty marinade into a saucepan and heat it up until it’s hot and bubbly. Just keep an eye on it, so it doesn’t bubble over.

Once the steak is perfectly cooked, take it off the grill and let it rest for about 5 minutes. This helps the flavors settle and keeps it juicy. Now, it’s time to slice that steak diagonally, cutting across the grain into thin slices. Arrange the slices on a platter and generously pour the heated marinade on top.

For the finishing touch, garnish the dish with some fresh orange slices and fresh sprigs of fragrant rosemary. Your masterpiece is complete!

Steak Temps

Thinly sliced rare steak with grilled onions next to it with steak juices on a white plate.

Using a meat thermometer is key to cooking the perfect steak. Here is my steak temps chart to help ensure you achieve the perfect temperature. I shoot for medium-rare when making London Broil.

Rare: 125°F or 52°C (Remove from the oven at 120°F or 49°C.)
Medium-rare: 135°F or 57°C (Remove from the oven at 130°F or 54°C.)
Medium: 145°F or 63°C (Remove from the oven at 140°F or 60°C.)
Medium-well: 150°F or 66°C (Remove from the oven at 145°F or 63°C.)
Well done: 160°F or 71°C (Remove from the oven at 155°F or 68°C.)

Recipe FAQs

Here are a few frequently asked questions when making grilled flank steak.

Can I use a gas grill instead of a charcoal grill?

Absolutely! This is what I use for all my grilling recipes. You can achieve fantastic results with both gas and charcoal grills. Just ensure that the grill is preheated to the appropriate temperature and follow the grilling techniques mentioned in the recipe.

Can I freeze flank steak?

Yes, you can freeze the uncooked flank steak in its marinade for future use. Simply place it in a freezer-safe bag or airtight container and store it for up to 3 months. Thaw it in the refrigerator overnight before grilling. This is actually my preferred method as I like to batch make a few at a time.

How long do you grill flank steak?

This really depends on how thick your flank steak is. I prefer to grill the flank steak for about 6-8 minutes per side for medium-rare, or adjust the cooking time according to your desired level of doneness.

Why was my grilled flank steak tough?

Flank steak is an inexpensive cut of meat and on the leaner side. Because of this it can be a bit tough if not prepared and sliced properly. You want to ensure you marinate for at least 12 hours with something acidic to help break down the meat. This is why my marinade calls for orange juice.

What to serve with flank steak?

If your wondering what you should serve with flank steak I like to serve the steak alongside my Air Fryer Baked Potatoes and Instant Pot Asparagus. If your entertaining perhaps you might want to add an Iced Tea bar for your guest to enjoy a variety of flavor combos.

Tips and Tricks

Thin slices of rare steak on a white plate.

Selecting the Perfect Cut: The key to a successful flank steak lies in choosing the right cut of meat. Opt for a top round steak or flank steak, as they are lean and tender, making them ideal for grilling. Look for cuts with a nice marbling of fat, which adds flavor and juiciness.
Marinating for Enhanced Flavor: Marinating the meat is crucial for infusing it with flavor and tenderness. Prepare my marinade above that uses ingredients such as teriyaki sauce, orange juice, garlic, sesame oil, and fresh rosemary. Allow the meat to marinate for at least four hours, or ideally overnight, in the refrigerator.
Proper Grilling Techniques: Preheat your grill to medium-high heat and ensure the grates are clean and well-oiled to prevent sticking. Remove the meat from the marinade, allowing any excess liquid to drip off. Grill the London Broil for about 6-8 minutes per side for medium-rare, or adjust the cooking time according to your desired level of doneness. Whenever I’m grilling I use a meat thermometer to ensure the internal temperature reaches 135°F (57°C) for medium-rare.
Rest and Slice: Once cooked, transfer the flank steak to a cutting board and let it rest for 5-10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak. Slice the meat against the grain into thin strips, which helps break up the muscle fibers and ensures tenderness.
Prep Ahead: I like to buy flank steak in bulk and prepare 2 at once. I will let one sit in the refrigerator overnight to grill and then the other one I freeze with the marinade. This is ideal since it marinades while it starts to freeze and then once you pull it out to thaw it then continues to marinate.

Grilled Beef Recipes

Looking for more delicious grilled beef recipes? Check out a few of my favorites.

If you make this grilled flank steak recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

Skillet Green Beans

Published on: July 17, 2023 Updated on: July 17, 2023 by Katie Leave a Comment

Skillet Green Beans are made in just 15 minutes and bursting with flavor with sauteed bell peppers and garlic. These green beans are like no other side dish you have ever had.

Looking for a new go-to green bean recipe? My Skillet Green Beans are it. I started making these green beans cooking in bacon fat over a decade ago. It was all by accident and was never intended to be shared with the world. I had cooked my pork chops in bacon fat and decided to lessen the dish load by add the green beans directly to the pan once the pork chops were done cooking and removed.

After the first bite, we both knew these were going to be the go to green bean side dish. I have well over a handful on the blog, but this by far is our favorite way to eat them.

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Why this Recipe Works

Green Bean Seasoning – The green beans are cooked in glorious bacon fat and with a mixture of diced bell peppers, onions, and salt and pepper. Plus I add in a little chicken broth for additional flavor (if you are Vegan you can substitute for vegetable broth). All of these flavors combined lead to a delicious green bean side dish.

Fresh Ingredients – This side dish only has a handful of ingredients and most are fresh (minus the bacon fat which you need to render after cooking bacon.

Quick Cooking Recipe – This side dish comes together in 15 minutes time from start to finish. You can save even more time if you buy green beans that are already trimmed from the store. Same goes with buying pre-diced bell pepper.

Ingredients

Green Beans – I like to use only fresh green beans for this recipe.
Bell Pepper – You will want both red and orange bell peppers.
Onion – I like to use onion flakes for this recipe as they soften and don’t give a very pungent onion flavor.
Bacon Fat – Bacon fat is the key to this recipe. It gives the green beans so much more flavor.
Chicken Broth – A little chicken broth will be needed to help steam the green beans.
Seasoning – Salt and pepper is needed to season the beans.

How to Cook Green Beans on Stove

The ingredients of skillet green beans being cooked in the pan.

How to Season Green Beans – In a large skillet, melt the rendered bacon fat over high heat. This will create a delicious base for the green beans.

Place the trimmed green beans into the skillet and give them a good mix, ensuring that the bacon fat coats the green beans evenly. This step helps to infuse the beans with the smoky flavor of the bacon fat.

Reduce the heat to medium-high and mix in the bell pepper/onion mix. Season with salt and black pepper according to your taste preferences. This combination adds a vibrant crunch and complementary flavors to the dish.

Pour in the ½ cup of chicken broth and mix well with the green beans, bell peppers, and onions. The broth helps to create a moist cooking environment and adds a savory element to the dish.

Place a lid on the skillet and let the green beans cook for approximately 10 minutes. Stir halfway through the cooking process to ensure even cooking. If the skillet appears dry or the green beans are at risk of burning, add more chicken broth as needed.

Once the green beans are tender and cooked to your desired texture, remove the lid from the skillet and take the pan off the heat. Give the green beans one final mix to distribute the flavors evenly.

Transfer the green beans to a serving dish, and they are ready to be enjoyed! This delicious side dish pairs well with a variety of main courses and is sure to impress your family and friends.

Recipe FAQs

Can I use frozen green beans instead of fresh ones?

I don’t suggest using frozen green beans for this recipe; however, you can if that is really all you have. Keep in mind that frozen green beans may have a slightly different texture compared to fresh ones.

Can I substitute bacon fat with another cooking fat?

While bacon fat adds a unique flavor to the dish, you can use other cooking fats like olive oil or butter as alternatives. However, you may miss out on the smoky bacon flavor.

How long should I cook the green beans for?

The cooking time can vary depending on your desired texture and the thickness of the green beans. Generally, cooking them for about 10 minutes with the lid on should result in tender yet crisp green beans. Adjust the cooking time as needed.

Can I add other vegetables to the skillet green beans?

Absolutely! Feel free to experiment with other vegetables such as mushrooms, carrots, or cherry tomatoes. Just keep in mind that different vegetables may require different cooking times.

Can I make skillet green beans ahead of time?

While it’s best to enjoy skillet green beans freshly cooked, you can prepare them partially in advance. Cook the green beans until they are almost done, then store them in the refrigerator. Finish cooking them just before serving to retain their texture and flavor.

String Beans vs Green Beans

The life long debate of what they are called… string beans vs green beans. They are the same exact vegetable. String beans is a more old fashioned term that most people don’t use these days. So if you hear someone call them string beans, don’t fear it’s the same thing as green beans.

Tips & Tricks

Cooked green beans served on a plate with pasta and chicken., with more green beans and pasta in the background.

Here are a few of my tips and tricks when cooking green beans in a skillet.

Fresh – Choose fresh, firm green beans: Look for green beans that are bright in color, firm to the touch, and free from any blemishes. This ensures that they are fresh and will cook evenly.
Trim the green beans properly – Remove the ends of the green beans before cooking. You can also snap or cut them into desired lengths for easier handling.
Don’t overcook the green beans – Keep an eye on the cooking time to avoid overcooking the green beans. They should remain crisp and vibrant, not mushy.
Add a touch of acidity – Enhance the flavors of skillet green beans by adding a splash of fresh lemon juice or a sprinkle of vinegar towards the end of cooking. It adds brightness and balances the richness.
Customize the seasoning – Experiment with different seasonings to suit your taste preferences. Try adding garlic, herbs like thyme or rosemary, or even a pinch of red pepper flakes for some heat.
Add a finishing touch – Before serving, consider garnishing the green beans with a sprinkle of freshly grated Parmesan cheese, toasted almonds, or chopped fresh herbs. This adds a final layer of flavor and visual appeal.
Use a cast-iron skillet – A cast-iron skillet is ideal for cooking green beans as it provides even heat distribution and retains heat well. This helps achieve a delicious char and caramelization.

Green Bean Recipes

Looking for more green beans recipes? Try these other green bean recipes. Don’t forget to check out my 30+ Holiday Side Dishes if it’s the holidays and you are looking for something else to serve alongside these pan fried green beans.

If you make this skillet green bean recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

Shredded Chicken Taco Flatbread

Published on: September 29, 2014 Updated on: July 7, 2023 by Katie 5 Comments

Use up leftover shredded chicken and transform this flatbread from taco to pizza in minutes. Use whatever toppings you have on hand to customize these to your liking.

If you love tacos you’ll love this taco flatbread. Tacos are a beloved dish for many, but have you ever thought of taking those flavorful taco fillings and transforming them into a mouthwatering flatbread? If you’re looking to switch up your taco night routine, this Shredded Chicken Taco Flatbread recipe is here to delight your taste buds. Bursting with savory flavors, this fusion of Mexican and Italian cuisines is sure to be a crowd-pleaser.

I love turning leftovers into an entirely new meal. What’s not to love about having food already cooked, and simply waiting for you to eat it in your refrigerator? When I have leftovers whether purposefully done (like I did for this recipe) or just laying around I like to get creative. I love making flatbreads. I feel like I can always have an easy go-to lunch when I have flatbreads on hand. So when I had leftover shredded chicken for taco’s in the refrigerator, I knew I wanted to make a Shredded Chicken Taco Flatbread.

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Why this Recipe Works

Versatility – The beauty of this recipe lies in its versatility. You can customize the toppings and spices to suit your preferences, making it perfect for picky eaters or those with dietary restrictions.

Quick and Easy – This recipe requires minimal prep time, making it ideal for busy weeknights when you want a flavorful meal without spending hours in the kitchen.

Balance of Flavors – The combination of tender shredded chicken, zesty taco seasoning, creamy refried beans, and melted cheese creates a delightful balance of flavors. The freshness of the diced tomatoes, crisp lettuce, and tangy sour cream on top adds a refreshing contrast.

Flatbread as a Base – Using flatbread as the foundation for these tacos adds a unique twist. The thin, crispy crust provides a satisfying crunch, while still allowing the flavors of the toppings to shine.

Directions

First pre-heat the oven to 400 degrees Fahrenheit. Once the oven is preheated then pre-bake the flatbread for 2 minutes.

Once the flatbread is pre-baked then layer on the cream cheese, followed by refried beans, shredded chicken, and pepper jack cheese.

Bake the flatbread for 7 minutes. Then top with diced tomatoes, cilantro, shredded lettuce, sliced olives, and sour cream. Serve immediately.

Recipe FAQs

Here are a few of my most common frequently asked questions.

Can I make this recipe vegetarian-friendly?

Absolutely! Simply omit the shredded chicken and replace it with a plant-based protein alternative like cooked lentils, sautéed mushrooms, or grilled tofu. You can still enjoy the delicious flavors of the taco seasoning and other toppings. Make sure to use vegetarian refried beans, too!

Can I make this recipe gluten-free?

Certainly! Opt for gluten-free flatbread or crust options, such as gluten-free tortillas, cauliflower crusts, or gluten-free naan bread. Additionally, ensure that the taco seasoning you use is gluten-free or make your own using gluten-free spices.

How can I make this recipe spicier?

If you prefer a spicier kick, you can add diced jalapeños or sprinkle red pepper flakes on top of the flatbread before baking. Adjust the amount of cayenne pepper in the taco seasoning to your desired heat level.

Tips and Tricks

Pre-Cook Leftovers – To ensure the flatbread is piping hot I always pre-cook my leftovers before applying to the flatbread.
Flatbread – Any flatbread brand will work.
Mise En Place – Make sure you prep the tomatoes, lettuce, etc while the flatbread is baking in the oven.
Make Additional – This recipe is very easy to duplicate if you need to make more then 1 flatbread.
Toppings – You can add other toppings other then what was mentioned like jalapenos, hot sauce, or even sliced black olives.

Easy Mexican Recipes

Here are a few of my favorite Mexican recipes.

If you make this taco flatbread recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

Grilled Pork Tenderloin

Published on: June 26, 2023 Updated on: June 26, 2023 by Katie 34 Comments

Learn how to make this irresistible grilled pork tenderloin rub by combining pantry staples. This pork recipe is made in a half hours time and feeds a family of four.

Plate with three slices of pork, green beans, and sweet potatoes.

Change up your dinnertime with my easy recipe for Grilled Pork Tenderloin with a homemade sweet brown sugar chili rub. We probably eat pork tenderloin at least twice a month in our home. I buy a 2-pack from Costco, make one while it’s fresh and the other goes in the freezer for a rainy day. I almost always make a Greek Pork Tenderloin… it’s easy to make and super flavorful. I also love to make Air Fryer Pork Tenderloin as it comes out absolutely perfect every single time.

When I’m not roasting the tenderloin, I love to grill the it. This sweet and savory rub for the tenderloin is out of this world delicious. I combine chili powder, smoke paprika, brown sugar, and a dash of cinnamon. The rub and pork tenderloin turn out delicious every time and it’s always a crowd pleaser.

I like to pair this pork tenderloin with mashed sweet potatoes, wilted spinach, Southerns style green beans, and grilled asparagus. I’m all for making two vegetables with dinner each night and most nights I’ll make a salad too. I love to get our veggies in.

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Ingredients

Ingrediens on counter; spices, oil, and pork tenderloin on white plate.

Pork Tenderloin – fresh pork tenderloin works best for this recipe.
Spices – I like to use a combination of chili powder, smoked paprika, and a dash of cinnamon.
Sugar – A tablespoon of brown sugar gives this pork tenderloin the sweetness.
Oil – I use grape-seed oil as it has a high smoke point, neutral in flavor, and is perfect for grilling.

Pork Tenderloin Rub

White bowl with hand holding a whisk mixing spices together.

First, make the rub. In a bowl, combine the chili powder, brown sugar, smoked paprika, and ground cinnamon. Mix well.

Two pieces of raw pork tenderloin with rub on it sitting on a white plate.

Rinse and dry off the pork tenderloin, place on a plate. Then pour the grape seed oil on top of the pork tenderloin. Sprinkle half the rub on top, rub seasoning all over the pork tenderloin then flip the pork tenderloin over and use the rest of the rub on the pork.

Let the pork tenderloin marinate in the refrigerate for 2-4 hours or until your ready to grill.

Grilling Pork Tenderloin

Wood cutting board with sliced grilled pork and juices.

Once your ready to grill the pork. Cook for 20 minutes, flipping once at the 10 minute mark. Let the pork rest for 5-10 minutes, then slice and serve immediately.

FAQs

White plate with sliced pork, green beans, and sweet potatoes.

How many people will this pork tenderloin feed?

This recipe will feed 4 hungry adults.

How much does a single pork tenderloin weigh?

A single pork tenderloin weights around 1-2lbs. Depending on the brand. Either of those sizes will work with this recipe.

Can I cook two pork tenderloins with this recipe?

Yes, you can easily double the rub for the pork tenderloins and grill them at the same time.

Tips & Tricks

White platter filled with green beans and sliced pork tenderloin.

Here are a few of my favorite tips and tricks whenever I’m making grilled pork tenderloin rub.

Temperature of Pork – It is now safe for the internal temperature of pork to be a minimum of 145 degrees Fahrenheit. However, I still prefer my pork’s internal temperature to be closer to 160 degrees Fahrenheit.
Pork Tenderloin Rub – Make a big batch of this rub to make this pork tenderloin recipe any time. Quadruple the rub recipe and store in a labeled mason jar.
Oven Directions – If you don’t have a grill or maybe it’s too cold to grill. You can bake this pork tenderloin recipe in the oven. Simply preheat the oven to 400 degrees Fahrenheit. Follow all the steps. Bake in the oven for 20 minutes or until internal temperature reaches at least 145 degrees Fahrenheit.

Pork Recipes for Dinner

If you are still craving pork, check out these other pork recipes.

If you make this grilled pork tenderloin recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

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Instant Pot Asparagus

Published on: June 20, 2023 Updated on: June 20, 2023 by Katie Leave a Comment

Instant Pot Asparagus is done from start to finish in 5 minutes making for an easy weeknight side dish.

Close up photo cooked asparagus resting on a white ceramic serving dish.

In my home, I’m always turning to my Instant Pot on an almost daily basis. If I’m not using it for making soups, pastas, or even roast then I’m using it to make a quick side dish. Instant Pot asparagus is a delightful and convenient way to prepare this vibrant vegetable. Of course I love to roast asparagus in the oven and also grill asparagus, but when I’m on a time crunch the pressure cooker is the way to go. I love knowing that I can place it in the Instant Pot and not have to monitor it until it’s done cooking.

When you read this recipe please know it is not an error that the cooking time is zero minutes. The asparagus will steam perfectly while the Instant Pot comes to pressure.

Even better, if I’m cooking for a crowd I can double or triple this recipe and know that I will have perfectly cooked asparagus EVERY time. If you’ve been afraid to cook asparagus OR maybe just looking for an easy more accurate way to not end up with mushy asparagus–this recipe is for you!

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Why this Recipe Works

Food prep – This versatile cooking method also allows for easy meal prep, making it a time-saving option for busy individuals. Instant Pot asparagus is a delicious addition to any meal, whether served as a side dish, incorporated into pastas or stir-fries, or enjoyed on its own.

Quick Cooking – With the Instant Pot‘s ability to quickly steam the asparagus to perfection, it retains its beautiful green color and crisp texture. The Instant Pot allows for precise cooking times, ensuring that the asparagus remains tender without becoming mushy.

Seasoning – Whether seasoned simply with salt and pepper or elevated with garlic, lemon zest, or Parmesan cheese, the flavors of the asparagus shine through.

Ingredients

Steaming asparagus in the Instant Pot requires very few ingredients. Here is what you will need to make this recipe.

Asparagus – I suggest using the thicker asparagus as they hold up better and are meatier in texture (less stringy, too).
Seasoning – A simple sprinkle of salt and pepper is all you’ll need; however, you can use whatever seasoning you like on the asparagus.
Water – You will need a cup of water to steam the asparagus.

How to Steam Asparagus

Asparagus with the ends cut next to a silver knife on top of a teal cutting board on a white marble counter

First, trim about 1 inch of the asparagus ends off. Then was.

Place a wire rack in the bottom of an Instant Pot. Place the trimmed asparagus on top then season with salt and pepper. Pour in the 1 cup of water.

Place the lid on top of the Instant Pot, make sure the valve is sealed. Select STEAM for 0 minutes. As soon as the Instant Pot beeps and the time is done carefully force the pressure out.

Remove the asparagus immediately and serve.

Recipe FAQ’s

Cooked asparagus resting on a white serving dish that's laying on top of a blue and white striped kitchen towel, with the Instant pot in the background.

How long does it take to cook asparagus in an Instant Pot?

Cooking time for asparagus in an Instant Pot typically ranges from 1 to 3 minutes, depending on the thickness of the spears. Thicker asparagus may require a slightly longer cooking time.

Do I need to add water to the Instant Pot when cooking asparagus?

A: Yes, adding water is necessary when cooking asparagus in an Instant Pot. Pour about 1 cup of water into the pot, or enough to create steam, which will cook the asparagus.

How do I prevent asparagus from becoming mushy in the Instant Pot?

To prevent asparagus from becoming mushy, it’s important to cook it for the appropriate amount of time. Be mindful of the thickness of the spears and adjust the cooking time accordingly. Using the quick-release method to stop the cooking process immediately also helps to maintain the crisp texture.

Can I cook thick and thin asparagus spears together in the Instant Pot?

It is recommended to cook asparagus spears of similar thickness together for even cooking. If you have a mix of thick and thin spears, you can cook them separately or try to even out the cooking time by slightly adjusting it.

Can I cook frozen asparagus in an Instant Pot?

Yes, you can cook frozen asparagus in an Instant Pot. However, keep in mind that frozen asparagus may release more water during cooking, potentially affecting the texture. Adjust the cooking time accordingly and drain any excess liquid before serving.

What is the best way to store leftover cooked asparagus from the Instant Pot?

A: After cooking, let the asparagus cool completely, then transfer it to an airtight container or zip-top bag. Store it in the refrigerator for up to 3-4 days. Reheat gently in the microwave or briefly sauté it on the stovetop before serving.

Tips & Tricks

Cooked asparagus resting on a white serving dish that's laying on top of a blue and white striped kitchen towel.

Cooking asparagus in an Instant Pot is a quick and easy way to enjoy this delicious vegetable. Here are some tips and tricks to help you make perfectly cooked asparagus:

Selecting the right asparagus: Look for firm, bright green thicker asparagus spears with closed tips. Avoid wilted or discolored ones. I don’t recommend using the skinny asparagus for this recipe.
Cleaning and trimming: Rinse the asparagus under cold water to remove any dirt or grit. Trim off the tough ends by snapping them off at their natural breaking point or by cutting about 1-2 inches from the bottom.
Steaming vs. sautéing: While you can sauté asparagus in the Instant Pot, steaming is a healthier and faster option. It helps retain the vibrant green color and the crisp texture.
Using a steamer basket: Place a steamer basket in the Instant Pot and add water to the bottom. This helps to elevate the asparagus above the water, ensuring it steams rather than boils. If you don’t have a steamer basket — no worries. Use the elevated wire rack like I did above.
Seasoning options: Asparagus has a delicate flavor that can be enhanced with various seasonings. Some popular options include salt, pepper, garlic powder, lemon zest, or a sprinkle of Parmesan cheese.
Cooking time: Asparagus cooks quickly in the Instant Pot. Set the cooking time for 0 minutes. Yes, you heard this correctly. It will take about a minute or two to get up to pressure and that will steam the asparagus during that time.
Quick release: After the cooking time is complete, use the quick-release method to stop the cooking process immediately. This helps to prevent overcooking and keeps the asparagus crisp.
Serve immediately: Asparagus is best enjoyed when it’s hot and fresh. Serve it immediately to preserve its texture and flavor.
Flavorful variations: If you want to add more flavor, consider drizzling some melted butter, olive oil, or a squeeze of lemon juice over the cooked asparagus before serving.

Remember, cooking times may vary depending on your Instant Pot model and personal preferences. It’s always a good idea to test and adjust the cooking time accordingly. Enjoy your asparagus!

Easy Asparagus Recipes

If you make this pressure cooker asparagus recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

Instant Pot Asparagus

Instant Pot Asparagus is done from start to finish in 5 minutes making for an easy weeknight side dish.

No ratings yet

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Course: Side Dish

Cuisine: American

Diet: Gluten Free

Prep Time: 2

Cook Time: 3

Total Time: 5

Servings:

Calories: 15kcal

Author: Katie

Equipment

▢
1 Knife
▢
1 Cutting Board
▢
1 Instant Pot
▢
1 Wire Rack

Ingredients

▢ 1 pound asparagus
▢ ⅛ teaspoon Salt
▢ ⅛ teaspoon black pepper
▢ 1 cup water

Instructions

Trim about 1 inch of the asparagus ends off. Then was.
Place a wire rack in the bottom of an Instant Pot. Place the trimmed asparagus on top then season with salt and pepper. Pour in the 1 cup of water.
Place the lid on top of the Instant Pot, make sure the valve is sealed. Select STEAM for 0 minutes. As soon as the Instant Pot beeps and the time is done carefully force the pressure out.
Remove the asparagus immediately and serve.

Notes

Selecting the right asparagus: Look for firm, bright green thicker asparagus spears with closed tips. Avoid wilted or discolored ones. I don’t recommend using the skinny asparagus for this recipe.
Cleaning and trimming: Rinse the asparagus under cold water to remove any dirt or grit. Trim off the tough ends by snapping them off at their natural breaking point or by cutting about 1-2 inches from the bottom.
Steaming vs. sautéing: While you can sauté asparagus in the Instant Pot, steaming is a healthier and faster option. It helps retain the vibrant green color and the crisp texture.
Using a steamer basket: Place a steamer basket in the Instant Pot and add water to the bottom. This helps to elevate the asparagus above the water, ensuring it steams rather than boils. If you don’t have a steamer basket — no worries. Use the elevated wire rack like I did above.
Seasoning options: Asparagus has a delicate flavor that can be enhanced with various seasonings. Some popular options include salt, pepper, garlic powder, lemon zest, or a sprinkle of Parmesan cheese.
Cooking time: Asparagus cooks quickly in the Instant Pot. Set the cooking time for 0 minutes. Yes, you heard this correctly. It will take about a minute or two to get up to pressure and that will steam the asparagus during that time.
Quick release: After the cooking time is complete, use the quick-release method to stop the cooking process immediately. This helps to prevent overcooking and keeps the asparagus crisp.
Serve immediately: Asparagus is best enjoyed when it’s hot and fresh. Serve it immediately to preserve its texture and flavor.

Nutrition

Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

Blueberry Compote

Published on: June 9, 2023 Updated on: June 9, 2023 by Katie Leave a Comment

Indulge in the luscious symphony of tangy sweetness as succulent blueberries transform into a heavenly blueberry compote made with just four ingredients in a half hours time.

clear cup filled Blueberry Compote on a white napkin with blueberries on it, with a red and clear lid, with a silver pot with a green plant on the top left side.

Whenever I find that we have an influx of blueberries in my home I always whip up a few batches of my Blueberry Compote. For those who aren’t familiar, blueberry compote is a luscious and versatile delight that embodies the essence of summer. Made with plump, juicy blueberries gently simmered to perfection, this sweet treat captivates with its vibrant color and irresistible aroma.

The compote strikes a harmonious balance between the natural sweetness of the blueberries and a subtle hint of tartness, creating a flavor profile that is both indulgent and refreshing. I love how easy it is to make and it can elevate everyday breakfast recipes like buttermilk pancakes and waffles to delicious desserts like vanilla ice cream and cheesecake! This blueberry sauce recipe will come together in minutes and stores beautifully in the fridge!

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Why this Recipe Works

Abundance of berries – If you find yourself with an abundance of blueberries making a compote is a great way to use up excess blueberries. This recipe is for 2 cups of blueberries but you can easily double it if you need to use more.

Versatility – From breakfast to dessert, this blueberry compote shines as a versatile companion to a wide array of dishes. Drizzle it generously over pancakes, French toast, or yogurt for a delightful morning treat, or use it as a delectable filling for crepes, pies, or cheesecakes. You can even mix a spoonful of this fresh blueberry compote into drinks like a blueberry mojito or even a blueberry milkshake. The possibilities are endless, and each bite will transport you to a realm of culinary bliss.

Healthy Indulgence – Indulging in our blueberry compote doesn’t mean sacrificing your health-conscious choices. Packed with antioxidants and beneficial nutrients, blueberries are the star ingredient that adds a nutritious punch to this heavenly concoction. By opting for our homemade compote, you can enjoy a guilt-free treat that nourishes your body while satisfying your cravings. You can also limit the amount of sugar which makes this nice for people who are watching sugar intake.

Ingredients

white counter with a pot with a pink handle filled with blue blueberries with white sugar on top.

Blueberries – Fresh bluberries are ideal for this recipe; however, frozen can be used.
Cornstarch – Cornstarch will bind and thicken the compote. I like to mix this in right in the beginning.
Lemon – A splash of lemon juice will balance the sugar and give a ting of acidity. You’ll never know it’s in the compote. If you want to know it’s in the compote add more (but taste as you go)! You can also add in some lemon zest for a more intense flavor.
Sugar – Granulated sugar is the type of sugar that I use when making compote. The sugar will break down over time and you won’t taste the crunchy sugar at all.

How to Make Blueberry Compote

a bowl filled with blueberries covered in white sugar.

First, combine the blueberries, sugar, lemon, and cornstarch in a medium saucepan. Mix well then cook over medium heat. Cook, stirring occasionally, until the berries begin to release some of their juices and the mixture is simmering for about 15 minutes.

Remove the blueberries from the heat.

Let the compote rest for 15 minutes. Serve warm if desired. Or let cool to room temperature and store for future use.

Blueberry Compote FAQs

Top view of clear cup filled Blueberry Compote on a white napkin with thirteen blueberries on it, with a red and clear lid, and a green plant on the top left corner.

Here are a few of the most frequently asked questions. Remember, these are just general guidelines for my easy blueberry compote, and it’s always fun to experiment and make adjustments based on your personal preferences. Enjoy the process of making blueberry lemon compote and have fun exploring different ways to enjoy it!

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries for making compote. Just keep in mind that frozen blueberries might release more liquid during the cooking process, so you may need to adjust the cooking time and possibly add a bit more cornstarch slurry to thicken up the compote if necessary.

Can I adjust the thickness of the compote?

Yes, you can adjust the thickness of the compote to your liking. If you aren’t happy with the thickness after adding the cornstarch slurry you can add an additional 1 tablespoon cornstarch mixed with 1 tablespoon water to the mix. Then I would even simmer for a minute while stirring the slurry in until it reaches the desired thickness.

Can I freeze blueberry compote?

Yes, you can freeze blueberry compote. Allow the compote to cool completely, transfer it to a freezer-safe container or freezer bags, and store it in the freezer for up to 3 months. Thaw it in the refrigerator before using.

Can I use other sweeteners instead of sugar?

Yes, you can experiment with alternative sweeteners like honey, maple syrup, or even stevia. Keep in mind that the sweetness level and flavor profile may vary, so adjust accordingly to achieve your desired taste.

How long does blueberry compote last?

Blueberry compote can typically be stored in the refrigerator for about 1 to 2 weeks. Make sure to store it in an airtight container to maintain its freshness.

Tips & Tricks

clear cup filled Blueberry Compote on a white napkin with five blueberries on it, with a red and clear lid,

If this is your first time making my quick blueberry compote I’m here to share more tips and tricks to make cooking process go smoothly.

Blueberries: I always like to use fresh, plump blueberries that are at their peak ripeness. They will provide the best taste and texture for your compote. However; if you don’t have fresh blueberries, frozen will work.
Sugar – Start with a half cup of sugar, and adjust it according to your preference. Some blueberries are naturally sweeter than others, so tasting and adding sugar gradually will help you achieve the desired level of sweetness. I like my compote sweet so I opt for 1 cup.
Acidity – Enhance the flavor of your compote by adding a small amount of lemon juice. The acidity will brighten the blueberries and balance the sweetness.
Simmer – To preserve the integrity of the blueberries and prevent them from turning mushy, simmer the compote gently over low to medium heat. Stir occasionally to ensure even cooking and prevent sticking.
Thicken with a natural thickener – If you prefer a thicker compote, you can use a natural thickening agent such as cornstarch or tapioca starch. Mix a small amount with water before adding it to the compote, and simmer for a few more minutes until desired consistency is reached.
Don’t overcook – Blueberries release their juices and break down relatively quickly, so be mindful not to overcook the compote. Aim for a balance where the blueberries are soft and bursting, yet still retain their shape.
Infuse flavors – Consider adding complementary flavors to your blueberry compote, such as a pinch of cinnamon, lemon zest, a sprig of rosemary, a hint of vanilla extract, or a splash of almond liqueur. These additions can elevate the overall taste and create a more complex flavor profile.
Cool and store properly – Allow the compote to cool completely before transferring it to an airtight container. Refrigerate it promptly and consume within a week for the best flavor and freshness.

Easy Blueberry Recipes

Still craving more blueberry recipes? Try these other tried and true blueberry recipe favorites.

If you make this Blueberry Compote recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

Cherry Almond Pound Cake

Published on: May 13, 2013 Updated on: June 6, 2023 by Katie 22 Comments

Pound Cake. A dense flavorful cake that can be served for breakfast, brunch, or dessert! That is not the official definition but the definition that I go by! This Cherry Almond Pound Cake is a fancy version of its sibling…. the traditional pound cake. I’m a sucker for almond extract and if your like me and love the stuff then you’ll love the pound cake. Pound cakes are dense. Partly thanks to the 5 eggs and two sticks of butter. They really do weight over a pound once you bake it in the oven for a good hour or so. I never understood the name until I baked a pound cake and then wrapped it in aluminum foil. I lifted it and realized “wow this really is a pound cake”. I know… those little ah-ha moments in life. You have to love them.

My mom loves pound cakes. It’s typically what she request for dessert if she happens to be eating over at my home. Of course that and homemade whipped cream with some fresh berries on top. But I’m happy to say that with this Cherry Almond Pound Cake you don’t need any additional toppings to bring it to life. The dried cherries paired with the almond extract is all you need! Whether you are eating this for breakfast or serving this up as filling dessert, your family and friends will love this pound cake!

Adapted from Martha Stewart

Cherry Almond Pound Cake

Pound Cake. A dense flavorful cake that can be served for breakfast, brunch, or dessert! That is not the official definition but the definition that I go by!

4.84 from 6 votes

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Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 1 15

Total Time: 1 30

Servings: servings

Calories: 473kcal

Author: Katie

Ingredients

▢ 2 sticks unsalted butter room temperature, plus more for pan
▢ 1 ½ cups all-purpose flour spooned and leveled, sifted, plus more for pan
▢ 1 cup granulated sugar
▢ 1 teaspoon almond extract
▢ 5 large eggs room temperature, lightly beaten
▢ ½ teaspoon coarse salt
▢ 1 cup dried cherries

Instructions

Preheat oven to 350 degrees.
While the oven is preheating soak cherries in water for 15 minutes.
Lightly butter and flour a 4 ½-by-8 ½-inch loaf pan and set to the side. In a stand mixer beat butter and sugar on medium-high until very light and fluffy (about 7 minutes). Scrape down bowl and beat for 1 additional minute more. Add almond extract, and add eggs one at a time (beating well and scraping down bowl as needed). With the mixer on low add the salt and gradually add flour, beating well to combine and scraping down bowl as needed. Lastly, drain the cherries and add them to the mixture, mix for 30 seconds until incorporated.
Transfer the pound cake batter to pan and bake for 65 minutes (insert tooth pick in the center to ensure cake is cooked). Let cool in pan on a wire rack, 1 hour then remove cake from pan and let cool completely on rack before slicing.

Notes

Baking ahead? Let the loaf cool completely before wrapping well in plastic wrap or foil and placing in a freezer bag.

Nutrition

Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

Grilled Asparagus in Foil

Published on: July 8, 2020 Updated on: June 6, 2023 by Katie 1 Comment

Fire up the grill and make this delicious and healthy Grilled Asparagus in Foil recipe as a complimentary (low mess) side dish to just about any protein! This 5-ingredient summer side dish is made in under 20 minutes.

Top view of cooked asparagus with sliced garlic in foil pouch next to garlic bulbs.

When I think of grilling vegetables I think of my childhood. Growing up my dad would make aluminum foil pouches. In those pouches he would load them to the gills with onions and mushrooms and tons of butter. That was the extent of the fresh vegetables we would eat in my house. Like many households of the 80’s and 90’s canned vegetables were a staple.

I had no idea that vegetables started out “fresh” until I was a freshmen in high school. I can’t remember when I fell in love with asparagus. I’d have to say probably some time in high school. That’s when my dad started making these asparagus pouches. My recipe for Grilled Asparagus in Foil is super simple to make. This recipes gives me a little nostalgia back to my childhood when we would have grilled vegetables during the summer months.

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Why this Recipe Works

Easy Cleanup – Grilling asparagus in foil eliminates the need for direct contact between the asparagus and the grill grates. This prevents the asparagus from sticking or falling through the grates, making cleanup much easier. Once the asparagus is cooked, simply remove the foil packet and dispose of it, leaving behind minimal mess on the grill.

Even Cooking – Wrapping asparagus in foil creates a sealed environment, allowing the heat to circulate evenly around the spears. This results in consistent cooking and prevents any part of the asparagus from becoming overcooked or undercooked. The foil also helps to retain moisture, ensuring that the asparagus stays tender and juicy.

Enhanced Flavor – When asparagus is cooked in foil on the grill, it has the opportunity to absorb and retain the flavors of any seasonings or marinades used. The enclosed foil packet acts as a vessel for the flavors to infuse into the asparagus, resulting in a more flavorful and aromatic dish. Add a few wood chips to the grill to give the asparagus a smokiness flavor that will further enhance the taste, adding a pleasant charred flavor to the asparagus.

Ingredients

Asparagus – I like to use the thick cut over the thinner stalks of asparagus.
Garlic – fresh garlic is best. I like to thinly slice it. The garlic will steam as it sits in the pouch.
Olive Oil – Always use a good quality olive oil for maximum flavor.
Salt & Pepper – Season with as little or as much as you would prefer.

Directions

Cut ends to asparagus on a cutting board with a sanduko knife.

Preheat grill to at least 400 degrees Fahrenheit. While grill is preheating, clean asparagus, chop the ends off.

Four photo process showing how to fold aluminum foil for pouches.

Take a large (12×12) sheet of aluminum foil, and place the asparagus in the middle of it. Gather the sides together and then bring the tops together. Don’t seal just yet.

Bottle pouring oil on top of cut asparagus spears resting on foil.

Add your olive oil and mix with your hands.

Cut asparagus laying on foil with sliced garlic on top.

Then add in the garlic, salt, and pepper. Then gently close the pouch.

Aluminum foil pouch on a hot gas grill with flames underneath it.

Reduce the heat of the grill burners to low. Add the pouch to direct heat on a gas grill for 15 minutes.

Side view of a foil pouch with cooked asparagus and sliced garlic.

Once the asparagus is done cooking carefully remove it from the grill. Carefully open the aluminum foil. Steam will rise from the closed aluminum foil, so be extra careful. Mix with tongs, divide evenly among plates and enjoy.

FAQs

Overhead view of asparagus and sliced garlic nestled in a foil pouch.

Is it safe to grill on aluminum foil?

According to Healthline, “Cooking with aluminum foil can increase the amount of aluminum in your food. However, the amounts are very small and deemed safe by researchers.”

How do you make a foil packet for grilling?

Depending on the size of the food you want to grill will depend on how large of a foil packet to make. For this recipe I suggest using a 12×12 piece of aluminum foil. Gather the sides together, fold over. Then bring the tops together and fold over. The packet should be completely sealed. You can use my folding method or simply crimp the foil together to make more of a purse like pouch.

What happens if you cook asparagus too long?

When you cook asparagus too long it becomes mushy. You will loose the crisp texture and flavor of the asparagus spear.

Should I preheat the grill before cooking asparagus in foil?

Yes, I always recommend to preheat the grill before cooking any food. Preheating the grill ensures that it reaches the desired cooking temperature and helps to cook the asparagus evenly. It also helps to create those desirable grill marks and enhance the flavor.

Can I add other ingredients to the foil packet with the asparagus?

Yes, you can add other ingredients to the foil packet along with the asparagus to enhance the flavors and create a complete meal. Some popular options include sliced onions, mushrooms, tomatoes, bell pepper, lemon slices, or even bacon (might not be crisp and you need to ensure the bacon is cooked before serving to your guest). Just keep in mind that the cooking time may vary depending on the additional ingredients, so adjust accordingly.

Tips & Tricks

Top view of cooked seasoned asparagus with sliced garlic in foil.

I’ve been making foil pouch veggies on the grill for years now. Here are a few of my tips and tricks I’ve learned over the past decade.

For asparagus – I like to use the thicker spears over the thin spears. They hold a better crunch and don’t over cook as easy.
Make ahead – This is one side dish you can assemble ahead of time and then cook later in the day! Just place in the refrigerator on a dish.
Quantity – Overall, if you are cooking vegetables in a pouch you don’t need to worry about overcrowding. If you are cooking a protein with a starch and vegetable you do need to be cautious to not over crowd so that everything can cook to appropriate temperature.

BBQ Meat Recipes

Side view of cooked asparagus with sliced garlic on top in aluminum foil.

I love to serve this asparagus in foil with my Grilled Lemon Chicken and Cauliflower-Leek Puree. Here are a few of my favorite BBQ meat recipes that compliment grilled asparagus.

If you make this grilled asparagus in foil recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

Asparagus with garlic in aluminum foil pouch on a blue and white checkered towel.

Grilled Asparagus in Foil

Fire up the grill and make this delicious and healthy Grilled Asparagus in Foil recipe as a complimentary (low mess) side dish to just about any protein! This 5-ingredient summer side dish is made in under 20 minutes.

5 from 1 vote

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Course: Side Dish

Cuisine: American

Diet: Gluten Free

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings:

Calories: 56kcal

Author: Katie

Equipment

▢
Grill
▢
Aluminum Foil

Ingredients

▢ 1 pound Asparagus (thick cut)
▢ 2 Garlic Cloves thinly sliced
▢ 1 tablespoon Olive Oil
▢ Salt and Pepper to taste

Instructions

Preheat grill to at least 400 degrees Fahrenheit.
While grill is preheating, clean asparagus, chop the ends off.
Take a large (12×12) sheet of aluminum foil, and place the asparagus in the middle of it. Gather the sides together and then bring the tops together. Don’t seal just yet. Add your olive oil, garlic, and salt and pepper. Mix with your hands. Then gently close the pouch.
Reduce the heat of the grill burners to low. Add the pouch to direct heat on a gas grill for 15 minutes.
Once the asparagus is done cooking carefully remove it from the grill. Carefully open the aluminum foil. Steam will rise from the closed alumium foil, so be extra careful. Mix with tongs, divide evenly among plates and enjoy.

Notes

Prep Ahead – This is an easy side dish to prep ahead of time. Make it in the morning let it sit in the refrigerator and pull it out for dinner when your ready to grill.
Size of Asparagus – I prefer thick cut asparagus over thin. If you can only find the thin asparagus reduce your cooking time by 5 minutes.

Nutrition

Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

Strawberry Chicken

Published on: January 15, 2017 Updated on: June 5, 2023 by Katie 7 Comments

Indulge in this irresistible Strawberry Chicken recipe made in 30 minutes time. This summertime dinner of grilled chicken topped with a refreshing strawberry mozzarella bruschetta and drizzled with a luscious balsamic glaze, creating a tantalizing fusion of flavors that will leave you craving for more.

closeup grilled chicken topped with basil, strawberries, and balsamic sauce on white platter with text.

When it comes to grilling, there’s something truly magical about combining contrasting flavors to create a symphony of taste. What better way to tantalize your taste buds than with Strawberry Chicken— it marries the tangy goodness of balsamic chicken with the natural sweetness of juicy strawberries?

I wasn’t sure if my husband was going to go for fruit with his chicken but after his first bite he was gobbling it up. He loved it and actually went for seconds and even thirds of the strawberry mozzarella topping. Who knew pairing chicken with strawberries would taste so good? This has become my go-to for summer entertaining or whenever strawberries happen to be in season!

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Why this Recipe Works

Flavor Combination – The combination of grilled balsamic chicken and strawberries creates a unique and unforgettable flavor experience. The tangy and savory notes of the balsamic glaze perfectly complement the natural sweetness of the juicy strawberries. This delightful fusion of flavors tantalizes the taste buds, offering a perfect balance of savory and sweet that will leave you craving for more.

Versatility and Adaptability -Strawberry chicken is incredibly versatile and can be enjoyed in various ways. Whether you prefer to serve it as the main course alongside grilled vegetables or sliced over a fresh strawberry salad, it adds a burst of freshness and vibrancy to any meal. The strawberry topping can also be customized by adding additional ingredients like mint, basil, or even a touch of spice to suit your personal taste preferences.

Health Benefits – In addition to its fantastic taste, strawberry chicken also offers several health benefits. Strawberries are rich in antioxidants, vitamins, and fiber, making them a nutritious addition to any dish. Grilled chicken is a lean source of protein, low in fat, and an excellent choice for those looking to maintain a healthy diet. By combining these ingredients, you create a meal that is not only delicious but also nourishing for your body.

Ingredients

grilled chicken topped with basil, strawberries, and balsamic sauce on rectangular white platter.

Chicken – I like to use boneless, skinless chicken breast; however, you could also use chicken thighs.
Seasoning – For this recipe I use my go-to chicken seasoning; McCormick Garlic & Herb Seasoning.
Oil – I like to use a little olive oil in the bruschetta topping.
Strawberries – A pint of strawberries will do for this recipe. Make sure to chop them into bite-size pieces.
Basil – Fresh basil is what makes a bruschetta complete and compliments the strawberries.
Mozzarella – Fresh mozzarella cheese works best for this recipe. Make sure to chop it into bite-size pieces.
Balsamic Glaze – This recipe calls for balsamic glaze. You can make your own or simply use my strawberry balsamic dressing recipe to give this recipe even more notes of strawberry flavoring.

Directions

closeup grilled chicken topped with basil, strawberries, and balsamic sauce on platter near ingredients.

First, preheat the grill on high heat.

While the grill heats, rinse and pat dry the chicken breast. Drizzle with 1 tablespoon olive oil on top and season with McCormick Garlic & Herb Seasoning. Set to the side.

Pro Tip – You can do this up to a day in advance–the longer the garlic and herb seasoning sits on the chicken the more flavorful your chicken will be.

Rinse, slice stems, and dice strawberries. Place in a bowl. Then add dice the fresh mozzarella cheese and chiffonade the basil leaves. Drizzle 1 tablespoon olive oil on top and mix well. Place in the refrigerator until ready to eat.

Reduce the heat on the grill to low; grill chicken for 15 minutes, turning once until internal temperature reaches 165 degrees Fahrenheit. Remove from the grill and let rest for a few minutes.

Place chicken on a platter. Top with strawberry mozzarella topping and drizzle balsamic glaze over strawberries and chicken. Enjoy immediately.

Recipe FAQs

grilled chicken topped with basil, strawberries, and balsamic sauce on platter next to bowl of ingredients mixed.

Can I use frozen strawberries instead of fresh ones?

While fresh strawberries are recommended for their vibrant flavor and texture, you can use frozen strawberries as a substitute if fresh ones are not available. Thaw the strawberries before using them and know that the texture will not be as crisp and more on the mushier side.

Where can I buy balsamic glaze?

Balsamic glaze is readily available at every local grocery store. Look for a smaller bottle that has the word “glaze” on it in the oil and vinegar aisle. It typically comes in a plastic squeeze bottle.

Can I grill the chicken indoors if I don’t have an outdoor grill?

Yes, if you don’t have access to an outdoor grill, you can use a stovetop grill pan or a cast-iron skillet to grill the chicken indoors. Preheat the pan or skillet over medium-high heat and follow the grilling instructions as mentioned in the recipe. Most importantly, make sure the internal temperature of the chicken is at 165 degrees Fahrenheit.

Do strawberries have vitamin C?

Eight medium strawberries contain more vitamin C than one orange. So just think, your getting a nice little immunity booster while you eat dinner! Strawberries are virtually fat free, contain no cholesterol and are an excellent source of folic acid that helps the body metabolize protein. They are a good source of potassium too.

Recipe Tips and Tricks

closeup front view of grilled chicken topped with basil, strawberries, and balsamic sauce on rectangular platter.

Here are a few of my tips and tricks when making balsamic grilled chicken.

Ensure even cooking – To ensure that the chicken cooks evenly, make sure the chicken breasts are of similar thickness. If needed, pound the thicker parts of the chicken breasts to create a more uniform thickness.
Let it rest – Once the chicken is grilled, allow it to rest for a few minutes before slicing it. This resting period allows the juices to redistribute, resulting in juicier and more tender chicken.
Fruit – Any berries (raspberries, blueberries, and even blackberries) would work well here. Whatever is in season and looks delicious. I have even used diced fresh peaches or mango to make the fruit bruschetta topping.
Experiment with toppings – While the strawberry topping is delicious as it is, feel free to experiment with additional ingredients. You can add a sprinkle of feta cheese instead of mozzarella, toasted nuts, or a drizzle of honey to take the dish to another level of flavor complexity.
Double the recipe – If you’re hosting a gathering or want to have leftovers, consider doubling the recipe. Grilled balsamic chicken with strawberries makes for excellent leftovers and can be enjoyed cold in sandwiches, wraps, or even on top of a bed of salad greens.

Easy Strawberry Recipes

Still want to enjoy more delicious easy to make strawberry recipes? Check out a few more of my favorites.

If you make this strawberry chicken recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

Blueberry Muffins with Crumb Topping

Published on: June 1, 2023 Updated on: June 1, 2023 by Katie 4 Comments

Blueberry Muffins with Crumb Topping are bursting with sweet blueberries and a buttery rich crumb topping. One pint of blueberries is all you need to make a 18 muffins in under an hours time.

Blueberry muffins resting on a baking tray with a single muffle resting on a kitchen towel with blue berries laying around the background.

There’s something truly magical about the aroma of freshly baked blueberry muffins wafting through the kitchen. The sweet scent of blueberries mingling with a hint of cinnamon, topped with a golden-brown crumbly layer, is enough to make anyone’s mouth water. Blueberry muffins with crumb topping are a delightful breakfast treat that is requested quite often in my home. I guess it’s because they have a perfect balance of sweet and tartness from the berries with a moist buttery crunchy topping. Whether you enjoy them for breakfast, as a snack, or as a dessert, these muffins are bound to bring joy to your taste buds.

These blueberry muffins are of a different variation from my traditional mini blueberry muffins or even my blueberry banana muffins thanks to the crumb topping on the muffins. My blueberry coffee cake is probably the closets thing to this recipe since that too has a streusel topping.

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Why this Recipe Works

Bursting with Flavors – Blueberries add a burst of sweetness and tang to the muffins, creating a delightful flavor profile. With each bite, you’ll experience the juicy pop of the berries that beautifully complements the moist and tender crumb. The crumb topping, made with a blend of butter, flour, and sugar, adds a deliciously rich and buttery taste, along with a delightful crunch. Together, these flavors create a harmonious symphony that will leave you craving more.

Versatile and Easy to Make – Want to impress family and friends? These Blueberry muffins with streusel topping are incredibly versatile, making them suitable for various occasions. They are perfect for a lazy Sunday brunch, a quick breakfast on the go, or a delightful dessert to end a meal. This recipe is straightforward and beginner-friendly, requiring only a handful of ingredients that are commonly found in most kitchens. You don’t need to be an expert baker to create these mouthwatering muffins; they’re simple yet impressive.

Nutritious and Wholesome – Not only are these muffins a treat for your taste buds, but they also offer some health benefits. Blueberries are packed with antioxidants and essential nutrients, making them a nutritious addition to your diet. They provide a natural sweetness while being low in calories and high in fiber. By opting for homemade blueberry muffins, you have control over the ingredients and can adjust the sweetness and portion size to your liking, ensuring a wholesome treat for yourself and your loved ones. Each muffin is estimated to be around 217 calories.

Ingredients

Dry Ingredients – You need both all purpose flour and baking powder to help the muffins rise for this recipe.
Sugar – Two different types of sugar are needed; granulated sugar for the batter and brown sugar for the topping.
Dairy – You will need 2 sticks of butter plus milk for this recipe.
Cinnamon – Cinnamon is needed for the streusel topping only.
Blueberries – I like to use fresh blueberries when they are in season, but frozen and then thawed blueberries will work too.

How to Make Blueberry Muffins

Blueberry Muffin mix being mixed in a kitchen aid mixer,

First, reheat the oven to 375 degrees Fahrenheit.

Place cupcake liners in a muffin pan and set to the side.

Using a KitchenAid Stand Mixer fitted with a paddle attachment, cream the butter and sugar until smooth. Then, add the eggs, vanilla, baking powder, and salt. Mix on medium-low speed until combined.

With the mixer running at low speed, add half the flour followed by half the milk, making sure that it’s mixing together. Repeat with the remaining flour and milk. Mix for 30 seconds on medium speed until mixed together.

Blueberry muffin mix being mixed together in a bowl.

Then remove the bowl from the stand mixer and fold the blueberries into the muffin batter by hand until just mixed in.

Scooping up the blueberry mix while the rest of the mixture is already resting in the muffin pan.

Use a large cookie scoop to fill the cupcake liners until they are three-quarters of the way full. Set to the side while you make the crumb topping.

How to Make Streusel Topping

Crumb toppings being mixed in a mixing bowl.

In a medium-size bowl add the brown sugar, flour, and cinnamon and mix together. Cube the cold butter, place in a bowl, and begin to cut (using a pastry cutter or tines of a fork) the cold butter into the cinnamon sugar mixture until pea-size pieces are formed and all cinnamon sugar has adhered to the butter.

Blueberry muffins with crumb toppings on top resting in a muffin pan.

Carefully sprinkle 1-2 tablespoons of the cinnamon-sugar over the raw muffin batter. Repeat until all crumb topping is used.

Blueberry muffins resting on a baking tray with blueberries laying around in the background.

Bake for 25 to 30 minutes, until golden brown. Remove from the oven and place individual muffins on wire racks to cool for at least 10 minutes. Serve warm or at room temperature and enjoy.

Recipe FAQs

Can I use frozen blueberries instead of fresh ones?

Yes, you can use frozen blueberries in this recipe. However, make sure to thaw them and pat them dry before adding them to the batter. If you use thawed blueberries you will want to toss them with 1 tablespoon of flour. This prevents excess moisture, ensures even distribution of the berries throughout the muffins, and prevents them from sinking to the bottom of the batter.

How can I store blueberry muffins?

Once you allow the muffins to cool completely before storing them. Place them in an airtight container or Ziploc bag and keep them at room temperature for up to 2 days. If you wish to store them for a longer duration, refrigerate them for up to a week or freeze them for up to three months. Thaw frozen muffins overnight in the refrigerator before enjoying.

How do I get my muffins to brown on the top?

You want to bake the muffins until they are golden in color. I’ve found it takes 25-30 minutes until the tops of muffins get brown.

Expert Tips and Tricks

Here are a few of my favorite tips and tricks when making blueberry streusel muffins.

Blueberries – 1 pint or clam-shell of blueberries is about 2 cups. You can also use frozen blueberries that you thaw before baking if you do not have fresh blueberries on hand.
Butter – 1 stick of butter is 8 tablespoons.
Milk – I have tested this recipe using whole milk, 2% and 1% milk. All variations work for this recipe. Even rice milk works!
To Check for Doneness – Insert a toothpick into the center of the muffin. If it pulls out clean with a few crumbs on the toothpick the muffins are done.
Fold the Blueberries – Gently fold the blueberries into the batter to prevent them from breaking and turning the batter purple. This ensures that each muffin has an even distribution of blueberries.
Cutting Crumb Topping – You can use a pastry blender or a fork to create the crumb topping by combining butter, flour, sugar and cinnamon together. I don’t recommend using your hands as your hands will warm the butter making it soft and loosing it’s shape.

Blueberry Recipes

Looking for more delicious blueberry recipes? Check out a few more of my favorites.

If you make these Blueberry Muffins with Crumb Topping recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

Black Bean Mango Salad

Published on: July 6, 2021 Updated on: May 25, 2023 by Katie 8 Comments

Make a delicious summer side dish of Black Bean Mango Salad that uses fresh seasonal ingredients with a can of drained black beans. All ingredients mixed together and refrigerated until ready to serve. This salad is both gluten free and dairy free and perfect for entertaining.

Glass bowl filled with mangos, black beans, and green onion on a multi colored cloth with mangoes in the background.

One of my favorite ways to enjoy mango is with my Black Bean Mango Salad. It’s fresh, full of flavor, and the perfect side dish for the hot summer months. I’ll be honest though. Growing up I had no idea about mango. It wasn’t until my honeymoon in St. Lucia that I was introduced to this sweet and delicious fruit.

Upon arriving to our hotel we were greeted with a plate of fresh fruit. I had one bite of the mango and I was sold. When we bought our second house, we received a mango tree as a gift. Each season we grow more and more in love with mangoes. It’s really fun to watch the kids get excited about eating the food they have watch grow in their backyard.

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Why this Recipe Works

Flavorful Combination – Black bean mango salad offers a delightful combination of flavors that work harmoniously together. The sweetness of ripe mangoes complements the earthy taste of black beans, creating a balanced and satisfying dish. The addition of fresh cilantro, green onions, lime juice, and a hint of spice can further enhance the flavor profile.

Nutritional Benefits – Black bean mango salad combines two incredibly nutritious ingredients. Black beans are a great source of plant-based protein, fiber, and various vitamins and minerals. They are low in fat and rich in antioxidants. Mango, on the other hand, is packed with essential vitamins, such as vitamin C and A, as well as dietary fiber. Exploring the nutritional benefits of both black beans and mango in a blog post would provide readers with valuable information about the health benefits of this salad.

Versatility and Adaptability – This mango bean salad is versatile. This salad can be adapted and customized to suit various dietary preferences and needs. It can be served as a side dish, a main course, or even as a salsa or dip with tortilla chips. This salad pairs well with different ingredients such as avocado, corn, and red bell peppers allowing for endless variations. Sub out the mango for freshly diced peaches when they are in season.

Ingredients

Black Beans – I use one can that I’ll drain and rinse well.
Fruit – One large mango and the zest and juice of one lime.
Vegetables – You’ll need red onion, green onions, and jalapeno for this salad.
Cilantro – A little cilantro goes a long way.
Oil – I love the flavor of olive oil for this mango salad.
Seasoning – A little salt and pepper is all you’ll need.

Directions

Top view of a glass bowl filled with diced mango, green onions, red onion, cilantro, seasoning, and black beans.

Rinse and drain the can of black beans. Place the black beans in a large bowl. Mix in the mango, green onions, minced red onion, cilantro, and spices.

Mix well then chill for 30 minutes or until ready to serve.

FAQs

Here are all the frequently asked questions readers have asked when making this healthy black bean salad recipe.

How many people does this black bean mango salad feed?

This black bean mango salad feeds 4 hungry adults.

What can I serve this black bean mango salad with?

This mango salad has Mexican flavors like cilantro, jalapeno, and lime. It pairs perfect with tacos or really any Mexican main dish. I also love to use this as a black bean mango salsa and scoop it up with chips. It’s also just as delicious.

How long will black bean salad last?

This fresh black bean mango salad will last up to 3 days in the refrigerator in a sealed container.

Can you eat black beans out of the can?

If you are wondering “Is it safe to eat the beans straight from the can?” The answer is, yes absolutely it is okay to eat black beans out of the can. They are already cooked and can be consumed at room temperature.

Tips & Tricks

Top view of a bowl filled with black beans and mangoes on top of a kitchen towel with fresh jalapenos and manges.

Here are a few of my favorite tips and tricks I’ve learned when making this recipe.

Storage – Store the black bean salad in an air tight container in the refrigerator for up to 3 days.
Mango – 1 mango equals about 1 cup of mango.
Frozen Mango – I have never tested making this recipe with frozen mango. However, it may work if you thaw the mango–it could be too mushy though. It is a risk you run.

Mango Recipes

Silver spoon holding a scoop full of black beans, green onions, and mango over a bowl filled with black bean salad.

If you love mangoes you’ll love some of my other mango recipes.

If you make this black bean mango salad recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

Mahi Mahi Tacos

Published on: March 25, 2020 Updated on: May 22, 2023 by Katie 27 Comments

Indulge in the perfect blend of flavors with my tantalizing recipe for mahi mahi tacos, featuring succulent pan seared fish, homemade mango salsa, and a touch of spice, guaranteed to transport your taste buds to culinary paradise in 30 minutes time.

3 plated Mahi Mahi Fish Tacos with Mango Avocado Salsa and purple cabbage with title text.

Are you a lover of all things fish? We are! Since my house is obsessed with taco’s and all things Mexican cuisine I created this recipe for Mahi Mahi Tacos. This was part because my husband goes mahi fishing a few times each year and I typically have an abundance in my freezer. Also, we simply love fish tacos.

Mahi-Mahi Fish tacos are fresh, full of flavor, and best of all you can make it in less than 30 minutes from start to finish. Yes, you read that correctly you can make a homemade salsa, fry corn tortillas to make crispy tacos and of course the real star of the meal the pan seared mahi mahi fish.

In case you are not too familiar with mahi-mahi. It’s a white fish that is a little firmer and perfect for fish tacos since its thick and won’t fall apart in the pan. I’m here to share with you how to easily execute this delicious dinner in under 30 minutes time.

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Why this Recipes Works

Taste – Mahi mahi’s mild and slightly sweet flavor pairs perfectly with various seasonings like taco seasoning, fajita seasoning, or my personal favorite blackening seasoning. Making it a versatile and delicious choice for tacos.

Healthier option – Mahi mahi is a lean fish that is low in calories and rich in protein, omega-3 fatty acids, and essential nutrients, offering a healthy alternative to traditional meat fillings.

Easy Dinner – I love to make fish tacos when I know I’m in a crunch for time. Not only does it ensure that my family gets a healthy, delicious, and nutritious dinner, but it also means we aren’t stuck eating take-out. If you are really pressed for time you can buy store bought mango salsa or make the salsa ahead of time.

Ingredients

top view 4 plated Mahi Mahi Fish Tacos with Mango Avocado Salsa next to bowl of salsa.

Vegetables – You will need avocado, shredded cabbage, and plum tomatoes for this recipe.
Fruit – One ripe mango as well as lime is needed for this recipe.
Cilantro – Fresh cilantro adds not only flavor but freshness to this dish.
Fish – I prefer to make mahi mahi when I’m making fish tacos. Any white fish will work though.
Taco Seasoning – Since these are tacos I like to use taco seasoning but blackening seasoning or even Cajun seasoning works.
Canola Oil – I like to use canola oil as it has a high smoke point and perfect for pan searing fish.
Tortillas – I like to fry the corn tortillas to give then a light crunch. You can skip the frying part if you want to stay on the healthier side.

How to Make Mango Salsa

I made the salsa first, by combining the diced avocado, mango, plum tomato, and cilantro in a bowl. Sprinkle with lime zest and lime juice. Mix well and place in the refrigerator until your ready to construct the tacos.

How to Make Fish Tacos

Next, sear the fish. I heated a 3 quart sauté pan on medium heat. Then season the fish on both sides, and sear for a few minutes until a nice little crust is on each side and the inside is cooked.

After the fish is done cooking I remove the fish and place on a plate. Tent the fish with aluminum foil to keep it warm

tongues holding soft tortilla over pan of hot oil prior to hardening shell.

Pour in the remaining canola oil into the pan. Bump the heat up to high and get ready to fry your taco shells. I posted a tutorial about how to make crunchy hard taco shells.

Next, assemble the fish tacos. Add the coleslaw to the fried taco, a piece of fish and the avocado mango salsa. Repeat until all the tacos are made. Add a squeeze of lime juice to each taco for good measure and enjoy.

FAQs

3 plated Mahi Mahi Fish Tacos with Mango Avocado Salsa next to lime and a yellow iced beverage.

What is the best way to know if mahi mahi is cooked properly?

Mahi mahi should appear opaque and flake easily with the tines of a fork when cooked. It’s essential to ensure the internal temperature reaches 145°F (63°C) for safe consumption.

Can I use frozen mahi mahi for tacos?

Yes, you can use frozen mahi mahi just make sure you thaw it in the refrigerator overnight before cooking. Make sure the fish is fully defrosted before cooking.

Are there any alternative cooking methods for mahi mahi tacos?

Besides pan-searing, you can also grill, bake, or even deep-fry mahi mahi for tacos. Each method provides a slightly different texture and flavor, so choose based on your preferences and cooking skill level.

Tips and Tricks

closeup Fish Tacos with Mango Avocado Salsa with a margarita and avocado mango salsa in the background.

Here are all my tips and tricks when making fish tacos with mango salsa.

Servings – This recipe makes 6 tacos which is enough for 2 hungry adults or possibly 3 if you serve with other side dishes. You can easily adjust the quantities to feed more if desired.
Marinate – Allow the fish to soak in a flavorful marinade for at least 30 minutes before pan searing to enhance its taste and tenderness.
Non-stick Pan – Use a non-stick pan to ensure the mahi filet does not stick to the pan.
Don’t overcook fish – Cook the mahi mahi for about 4-5 minutes per side until it flakes easily with a fork.
Toppings – Elevate your tacos by adding fresh ingredients like crunchy cabbage, diced avocados, chopped cilantro, fruit salsas, and a squeeze of lime for a burst of freshness. Want to get really crazy swap the mango salsa for peach salsa or drizzle on a little creamy cilantro dressing on top.

Mexican Side Dishes

Here are a few side dishes that go great with fish tacos.

These mahi mahi fish tacos use the stove top which is perfect for any time of the year. If you are craving fresh fish and ingredients this recipe is perfect for you!

If you make these mahi mahi fish tacos, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

Watermelon Salsa

Published on: May 20, 2019 Updated on: May 19, 2023 by Katie Leave a Comment

Watermelon salsa is the perfect mix of sweet and spicy. It’s the perfect salsa to entertain with during the hot summer months. This salsa is easy to make and requires all fresh ingredients that are currently in season!

Bowl of diced watermelon, mango, onion, cilantro next to pile of corn chips with pinterest title text.

Watermelon season has arrived! My family and I could not be happier! We absolutely love watermelon. We typically only eat it and it’s traditional form, but I always love to try to create other ways for us to enjoy it. That’s where this sweet and savory watermelon salsa came into play. It has just enough crunch and packs a little heat that makes you craving those watermelon salsa over and over again. I find myself entertaining a lot over the summer months, since we own a pool. I’m always trying to have snacks prepped before friends and family come over to swim. There is salsa is perfect for poolside entertaining.

Why this Recipes Works

Balance of Sweetness and Zing – This watermelon salsa recipe works because it achieves a perfect balance between the natural sweetness of the watermelon and the zing of other savory ingredients. The sweetness of the juicy watermelon chunks is complemented by the tangy lime juice, crisp bell peppers, and the mild heat from the jalapeños. This harmonious combination of flavors creates a salsa that is both refreshing and exciting to the taste buds.

Texture and Visual Appeal – Another reason why this watermelon salsa recipe works is its delightful texture and vibrant appearance. The juicy watermelon chunks provide a juicy and refreshing element, while the crisp bell peppers add a satisfying crunch. The combination of colors, from the bright red watermelon to the green peppers and the pops of jalapeño, make this salsa visually appealing and inviting. The contrasting textures and colors make each bite a feast for the senses.

Versatility and Adaptability – This watermelon salsa recipe is incredibly versatile and can be enjoyed in various ways. It pairs perfectly with tortilla chips for a refreshing appetizer or snack. However, it doesn’t stop there. The salsa can also be used as a topping for grilled meats, such as chicken or fish, adding a burst of flavor and freshness. Additionally, it can be served alongside summer salads, tacos, or even as a topping for bruschetta. Its adaptability allows you to incorporate it into a wide range of dishes, making it a versatile and valuable recipe in your culinary repertoire.

Ingredients

hand dipping chip into chopped watermelon with mango, red onion, and herbs most visible.

Watermelon – A few cups diced works perfectly for this recipe. I love making this recipe when I have a large watermelon and not sure if we can eat it all in a few days time.
Cucumber – Sounds odd, but the coolness and crunch balance out the sweetness of the watermelon and mango.
Mango – When mango’s are in season you will find me putting them in everything.
Jalapeno – I love to add a little jalapeno for a little added spice.
Red Onion – Finely diced red onion gives a little zip to the dip.
Cilantro – Fresh cilantro is a must for salsa. However, see my tips and tricks below for other fresh herb ideas.
Salt – A little salt is added to the fruit and veggies.
Lime – You will need 1 lime zested and juiced.
Honey – One tablespoon will give an additional layer of sweetness to this salsa.

Directions

In a large bowl, placed diced watermelon, cucumber, and mango in the bowl. Then add in the half minced jalapeno, red onion, fresh cilantro and salt.

In a small bowl mix together the lime zest, juice, and honey. Pour the mixture on top of the fruit.

Mix well until combined, cover with a lid and refrigerate for at least 30 minutes before serving.

FAQs

watermelon salsa with red onions, mangos, watermelon and green herbs most visible and served with chips.

Can I make watermelon salsa ahead of time?

Yes, watermelon salsa can be made in advance. In fact, allowing the flavors to meld together by refrigerating it for a few hours or overnight can enhance the taste. Just make sure to store it in an airtight container in the refrigerator.

What do you serve with Watermelon Salsa?

I love to serve the watermelon salsa with a chia flaxseed tortilla chip I recently discovered at my local Costco. They are so good–and have the perfect balance of flavor with lower fat and calories then the traditional tortilla chip. You can also serve watermelon salsa with plain pita chips or the cinnamon sugar pita chips. Another option–you can serve on top of your favorite piece of grilled or roasted fish. Trust me–it’s so good!

Do you need a food processor to make watermelon salsa?

Get your knife sharpened, your cutting board out, and get ready to chop! For this recipe I opted to dice and mince all the ingredients oppose to using a food processor or even blender. I wanted chunky bite-size pieces of fruits and veggies so I opted to chop verse some of the more traditional methods where you would just throw all the ingredients in the food processor. It will turn out the same but a little finer in texture and not with consistent bite-size pieces.

What do you put in Watermelon Salsa?

The sky is really the limit when your making a fruit salsa. For this watermelon salsa I stuck to most of the basics; however, I’ll share with you a variety of ingredients you can put in watermelon salsa. Watermelon
Cucumber
Mango
Tomato
Bell Pepper
Jalapeno
Poblano Pepper
Red Onion
Chives
Green Onions
Cilantro
Basil
Mint
Lime
Honey
Sugar
Salt
Garlic

How long does watermelon salsa stay fresh?

When stored in an airtight container in the refrigerator, watermelon salsa can stay fresh for up to three days. However, it’s best to consume it within the first two days to enjoy the optimal flavors and textures of the fresh ingredients.

Can watermelon salsa be frozen?

Due to the high water content of watermelon, freezing the salsa can affect its texture and make it watery upon thawing. It is generally recommended to enjoy watermelon salsa fresh for the best taste and texture.

Recipe Tips & Tricks

Hand dipping chip into watermelon salsa with red onions, mangos, watermelon and green herbs most visible.

Here are a few of my favorite tips and tricks when making watermelon salsa.

Choose a ripe and juicy watermelon – Look for a watermelon with a deep, uniform color, and a slightly dull skin. Give it a tap; if it sounds hollow, it’s likely to be ripe and juicy.
Don’t skip the lime juice – The acidity of lime juice enhances the flavors of the watermelon and helps balance the sweetness. Freshly squeezed lime juice is recommended for the best results.
Fresh Herbs – I love to use fresh cilantro in my watermelon salsa. However, if you don’t like cilantro you can use basil or mint or a combo of both
Experiment with different ingredients – While this recipe is already a winner, feel free to add your own twist. Consider incorporating fresh herbs like mint or cilantro, diced red onion, or even a splash of balsamic vinegar for added complexity.
Use the salsa as a versatile topping – Watermelon Salsa is not just limited to chips and dips. Use it as a topping for grilled chicken, fish, or shrimp, or even as a refreshing side to accompany your favorite summer salads.

Summertime Recipes

Here are a few of my favorite summertime recipes that you’ll find me cooking all summer long.

If you make this watermelon salsa recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

Arugula Pesto Pasta Salad

Published on: April 9, 2019 Updated on: May 17, 2023 by Katie Leave a Comment

Arugula pesto pasta salad is a vibrant and flavorful dish that combines the peppery taste of arugula with the nuttiness of pine nuts and the sharpness of Parmesan cheese. With its delicious taste, nutritional benefits, and quick preparation, it’s a delightful option for anyone looking for a satisfying and easy-to-make side dish.

Bowl of orrichette pasta in green sauce with pine nuts, feta, grape tomatoes with title text.

I love an easy pasta salad recipe. Some pasta salad recipes require five hundred ingredients… others just require five ingredients. That’s the case for my Arugula Pesto Pasta Salad with Grape Tomatoes. I kept this side dish super simple. The other day I shared my recipe for arugula pesto.

I instantly knew I wanted to make a delicious pasta salad with that pesto. But I also knew I wanted to keep it super simple. I really wanted the arugula pesto to be the star of the show, and thankfully didn’t go out of my way to purchase ingredients for this recipe. I used what I had on hand. To tone down that peppery arugula I paired it with salty feta cheese and fresh grape tomatoes. The toasted pine nuts (which are also in the pesto) give it a surprise crunch!

Why this Recipe Works

Delicious and Versatile Flavor – Arugula pesto adds a unique and vibrant flavor to pasta salad. The peppery and slightly bitter taste of arugula pairs beautifully with the nuttiness of pine nuts and the sharpness of Parmesan cheese. This combination creates a deliciously balanced pesto that enhances the overall taste of the pasta salad.

Nutritious and Healthy Ingredients – Arugula is a nutrient-rich leafy green that is packed with vitamins A, C, and K, as well as folate and calcium. By incorporating arugula into your pasta salad, you’re adding an extra dose of nutrients to your meal. Additionally, the olive oil used in making the pesto provides heart-healthy fats, and the pine nuts offer protein and beneficial minerals.

Quick and Easy to Prepare – Making arugula pesto pasta salad is a simple and time-efficient process. The arugula pesto can be made ahead of time. Then, toss the cooked pasta with the pesto, grape tomatoes, feta, and toasted pine nuts and you have a flavorful pasta salad ready to be enjoyed. It’s a great option for busy individuals who want a delicious and nutritious meal without spending too much time in the kitchen.

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How to Make Arugula Pesto Pasta Salad

Bowl of pasta shells in green sauce topped with tomato, pine nuts, cheese crumbles on countertop.

First, you will want to cook the pasta according to the package. Once the pasta is done drain the pasta, then rinse with cold water and set to the side.

Place half of the fresh arugula pesto in a large container or bowl. Then pour in half the cooled pasta. Mix well, then repeat with the remaining pesto until all the pasta is coated.

Add the grape tomatoes, toasted pine nuts, and feta cheese. Mix well. Chill in an airtight container in the refrigerator for at least 30 minutes before serving. This pasta salad will stay good in the refrigerator for up to 5 days. Although–if your like me and my family it won’t last one day in your home!

Flax Oil – the super secret ingredient!

Close up bottle of Barlean's Flax Oil on countertop with pasta salad blurred in background.

You would never know if I didn’t tell you that this pasta salad contains Organic Flax Oil! What is Organic Flax Oil you might be asking to yourself?

High in ALA Omega-3 fatty acid: 7,230mg per Tbsp
Natural source of SDG lignan
USDA Organic, Non-GMO, Vegan, Gluten Free, Kosher
Fresh, cold-pressed and protected from air and light
How to enjoy Flax Oil? Enjoy right off the spoon or mix into salad dressings, yogurt, oatmeal or smoothies

Recipe FAQs

What kind of pasta do you use for pasta salad?

For this recipe for Arugula Pesto Pasta Salad with Grape Tomatoes I used orrichette pasta. In Italian it translates to “ear pasta” the nice bowl like pasta vessel is perfect for pasta salads because it absorbs extra sauce in crevice. Other options of short pasta shapes like fusilli, penne, or farfalle work well for arugula pesto pasta salad as they hold the pesto and other ingredients nicely. However, feel free to use your preferred pasta shape.

Can I substitute other greens for arugula in the pesto?

Yes, you can substitute arugula with other leafy greens like basil, spinach, or kale to create a different flavor profile for your pesto.

Can I make the pesto in advance and store it?

Yes, Arugula pesto can be made ahead of time and stored in an airtight container in the refrigerator for up to 3-4 days. Just know that it might change color to a darker green so give it a good stir before using.

What are some suitable additions or toppings for arugula pesto pasta salad?

You can add sliced bell peppers, roasted vegetables, grilled chicken, shrimp or crumbled goat cheese as delicious toppings to enhance the flavor and texture of your arugula pesto pasta salad.

Pasta Salad Tips and Tricks

top view bowl of orrichette pasta in green sauce with pine nuts, feta, grape tomatoes on counter.

Here are a few of my favorite tips and tricks when making arugula pasta salad.

Make Ahead – Arugula pesto pasta salad can be made ahead of time and refrigerated for a few hours. However, if you’re using delicate greens like arugula in the salad, it’s best to add them just before serving to maintain their freshness.
Use fresh and high-quality ingredients – Opt for fresh arugula leaves, good-quality olive oil, and freshly grated Parmesan cheese for the best flavor in your arugula pesto. Fresh ingredients make a significant difference in the taste of the final dish.
Toast the pine nuts – Toasting the pine nuts before adding them to the pesto enhances their flavor and gives a pleasant nuttiness. Simply heat a dry skillet over medium heat and toast the pine nuts until lightly golden and fragrant.
Balance the flavors – Arugula has a slightly bitter and peppery taste. To balance the flavors, add a touch of sweetness by incorporating a teaspoon of honey or a squeeze of lemon juice to the pesto. Adjust the seasoning with salt and pepper according to your taste.
Reserve pasta water – When draining the cooked pasta, reserve a small amount of the starchy pasta water. Adding a splash of pasta water to the pesto helps to thin it out and create a cohesive sauce that coats the pasta evenly.
Toss the pasta with pesto while warm – For maximum flavor absorption, toss the cooked pasta with the arugula pesto while it’s still warm. The warm pasta will help the flavors meld together and allow the pesto to coat the pasta more easily.

Pasta Salad Recipes:

Looking for more pasta salad recipes? Here are a few more of my favorite pasta salad recipes I’ve shared over the past few years.

If you make this arugula pasta salad recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

bright green orichette pasta with grape tomatoes, cheese, and pine nuts.

Arugula Pesto Pasta Salad

Arugula pesto pasta salad is a vibrant and flavorful dish that combines the peppery taste of arugula with the nuttiness of pine nuts and the sharpness of Parmesan cheese. With its delicious taste, nutritional benefits, and quick preparation, it's a delightful option for anyone looking for a satisfying and easy-to-make side dish.

5 from 1 vote

Print Pin Save Rate

Course: Salad

Cuisine: American

Diet: Low Salt

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings:

Calories: 269kcal

Author: Katie

Equipment

▢
1 Pasta Pot
▢
1 Silicone Spatula
▢
1 Stove Top
▢
1 Large Bowl

Ingredients

Instructions

Cook the pasta according to the package. Drain, rinse with cold water and set to the side.
Place half of the fresh arugula pesto in a large container or bowl. Then pour in half the cooked pasta. Mix well, then repeat with the remaining pesto.
Add the grape tomatoes, pine nuts, and feta cheese. Mix well. Chill in an airtight container in the refrigerator for at least 30 minutes before serving.

Notes

Make Ahead – Arugula pesto pasta salad can be made ahead of time and refrigerated for a few hours. However, if you’re using delicate greens like arugula in the salad, it’s best to add them just before serving to maintain their freshness.
Use fresh and high-quality ingredients – Opt for fresh arugula leaves, good-quality olive oil, and freshly grated Parmesan cheese for the best flavor in your arugula pesto. Fresh ingredients make a significant difference in the taste of the final dish.
Toast the pine nuts – Toasting the pine nuts before adding them to the pesto enhances their flavor and gives a pleasant nuttiness. Simply heat a dry skillet over medium heat and toast the pine nuts until lightly golden and fragrant.
Balance the flavors – Arugula has a slightly bitter and peppery taste. To balance the flavors, add a touch of sweetness by incorporating a teaspoon of honey or a squeeze of lemon juice to the pesto. Adjust the seasoning with salt and pepper according to your taste.
Reserve pasta water – When draining the cooked pasta, reserve a small amount of the starchy pasta water. Adding a splash of pasta water to the pesto helps to thin it out and create a cohesive sauce that coats the pasta evenly.
Toss the pasta with pesto while warm – For maximum flavor absorption, toss the cooked pasta with the arugula pesto while it’s still warm. The warm pasta will help the flavors meld together and allow the pesto to coat the pasta more easily.

Nutrition

Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

Patriotic Red White & Blue M&M Cookie Bars

Published on: August 31, 2020 Updated on: May 17, 2023 by Katie 2 Comments

Soft and gooey Patriotic Red White & Blue M&M Cookie Bars are an easy and festive dessert to make in under an hours time! Perfect dessert for any barbecue you might be hosting or attending.

A 9x13 metal pan of cookie bars that have red, white, and blue M&M's in them.

I’ve been making these cookie bars for quite some time. I’ve had friends asked me time and time again for the recipe I’ve finally decided it was time to blog about this recipe.

During the summer months I always keep a large container of red, white, and blue M&M’s on hand. This is solely so I can whip up these cookie bars if we host and/or attend an impromptu barbecue.

If you’re planning on going to a barbecue or maybe even hosting a party you might be looking for an easy and festive desserts to serve. That’s where my patriotic M&M cookie bars come to the rescue!

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Why this Recipe Works

Stacked M&M Cookie Bars with red, white, and blue M&M's in the background.

Patriotic Celebration – Red, white, and blue are colors often associated with national pride and patriotism, particularly in countries like the United States. Making red, white, and blue cookie bars is a great way to celebrate national holidays such as Independence Day, Memorial Day, or Veterans Day. These colorful treats can bring a festive spirit to gatherings, picnics, or parties, allowing you and your loved ones to indulge in a patriotic-themed dessert.

Festive & Versatile – This cookie bar recipe can be customized with whatever colors you need for your event or holiday. I have another recipe for Halloween cookie bars that incorporate the colors associated with Halloween. You can customize this recipe to make Christmas, Valentine’s Day, St. Patrick’s Day, and even Easter colors in the cookie bars.

Eye-Catching Presentation – Red, white, and blue cookie bars are visually appealing and can make a striking impression when served. The vibrant colors create an attractive contrast that instantly grabs attention and adds a touch of excitement to any dessert table or bake sale.

Ingredients

Sugar – both brown and granulated sugar are needed for these cookie bars.
Butter – You’ll need two sticks for this recipe and at room temperature so they can easily cream the sugar.
Vanilla Extract – I love to use pure vanilla extract.
Eggs – Whenever you are baking it’s best to keep them at room temperature.
Baking Soda – This will help the bars rise.
Salt – Needed to balance out the flour taste.
All Purpose Flour – The base flour for this recipe.
M&M’s – The red, white, and blue M&M’s are what make this recipe complete.

Directions

First, preheat the oven to 350 degrees Fahrenheit.

Place the room temperature butter in the KitchenAid Stand Mixer. Then pour in the granulated and brown sugar. Cream on low for 1 minute until incorporated. Then, slowly add in the eggs and vanilla extract. Mix on medium for 1 minute.

Creamed butter with white granulated sugar and brown sugar in a stand mixer.

Turn off the mixer. Add in the all-purpose flour, baking soda, and salt. Mix on low and then gradually increase speed to medium for 1 minute.

Flour, Sugar, and other dry ingredients in a stand mxier fitted with a paddle attachment.

Reduce the speed to low and add in the M&M’s. Mix until just incorporated.

Red, white, and blue M&M's on tot of cookie dough in a stand mixer.

Spray a 9×13 glass pan with cooking spray. Using a silicone spatula, scrape the cookie dough contents into the glass pan. Smooth out until even. Add ½ cup M&M’s to the top of the pan.

Raw cookie bars with red, white, and blue M&M's scattered throughout in a 9x11 pan.

Bake for 30-35 minutes or until golden in color. Remove from the oven and let rest for 30 minutes before cutting. Store in an air tight container for up to 5 days.

FAQs

Top view of a white plate with two cookie bars and red, white, and blue M&M's on the plate.

How do you know when a cookie bar is done?

Whenever baking, I use a toothpick or wooden skewer to test the doneness. When you poke the center of a cookie bar with a toothpick it should come out with a few crumbs on it. If it comes out runny you know you need to add 5-10 minutes to the cooking time.

What is the best way to store cookie bars?

Simply store the cookie bars in the pan they were baked in with plastic wrap or aluminum foil at room temperature. Consume them within 3 days for ultimate freshness.

Should I refrigerate cookies after baking?

The best way to store cookies is at room temperature. When you store cookies they will go stale quicker if they are refrigerated. The only time you should refrigerate a cookie is if they contain a custard or cream. For these cookie bars, you need to store them at room temperature.

Tips & Tricks

A pan of cookie bars with a white plate and 2 cookie bars right next to it.

I’ve made these red white and blue cookie bars many times. By now I can give you some of my very own tips and tricks that I think will help you master this recipe.

Line the pan with parchment paper – this will help if you want to remove the bars out of the pan to stack on a platter.
Sheet Pan vs 9 x 13 Pan – I have used both. For this recipe, I write to use a 9 x 13 pan. This will yield a thick cookie bar. If you want a thinner bar and maybe want to stretch it to get a few more servings you can use a small sheet pan around 10×14.
Spread batter in pan – The batter does not have to hit all the edges and corners. The goal is to at least get the batter as even as possible. As the dough begins to bake the dough will smooth out.

Patriotic Desserts

Hand with blue fingernails holding a cookie bar over pan of remaining cookie.

If you’re looking for a more patriotic dessert recipes I have quite a few for you to choose from.

This is the perfect make ahead dessert and can feed quite a large crowd depending on how you cut the cookie bars. Whether you’re serving children up to adults you can never go wrong with this recipe for patriotic cookie bars. Perfectly cooked, extra chewy and full of delicious M&Ms.

If you make this 4th of July Cookie Bars recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

Southern Green Beans Recipe

Published on: May 24, 2021 Updated on: May 16, 2023 by Katie 4 Comments

Love the barbecue restaurant style soft meaty green beans? Try my recipe for Southern Green Beans–made with bacon and onions and done in less than 30 minutes time. This classic southern side dish will become a new family favorite.

White bowl with chopped green beans, bacon, and onions.

At a young age, I enjoyed vegetables. But my favorite vegetable growing up was green beans, and even better if we happened to be at a restaurant that served the southern style green beans. You know the green beans that are soft and full of bacon and onion flavor. They’ve been cooking for hours and fall apart in your mouth. To me, there is nothing better than those coveted green beans. I know–some might call me crazy. Especially being such a “foodie” but sometimes we have to go back to the basics!

Please take note, that at that time, I had never went to a Southern restaurant. My parents have never enjoyed eating southern food, and frankly, I grew up in the North as did my parents.

Years ago, when my son was a toddler. We went to Southern restaurant that served both barbecue like ribs, smoked turkey breast, and my favorite shrimp and grits. Of course as soon as I saw that they had Southern Green Beans on the menu I had to order them. Any time my son was with us I always put vegetables on his plate. I honestly never expected him to eat them because he was a meat and potato boy. To my surprise, he devoured the green beans. Great taste-buds think alike. So in my attempt to get my son to eat more vegetables I started to recipe test and recreate the Barbecue Style Green Beans you get at the barbecue restaurants.

Just as I suspected, he devoured these green beans making me one happy mama. So whenever we are eating barbecue and I have the hankering for those soft flavorful green beans, I find myself making southern style green beans. Six years later and he is still eating these green beans!

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Why this Recipe Works

Delicious Flavors – Southern-style green beans are known for their rich and savory flavor. They are typically slow-cooked with ingredients like bacon, onions, and seasonings, which infuse the beans with a deep, smoky taste. The combination of these ingredients creates a dish that is both hearty and satisfying, making it a popular choice for comfort food lovers.

Nutritional Value – Green beans are packed with essential vitamins and minerals, making them a nutritious addition to your meal. They are a good source of dietary fiber, which aids in digestion and helps maintain a healthy digestive system. Green beans also provide essential nutrients such as vitamin C, vitamin K, and folate, which contribute to overall health and well-being.

Versatility – Southern-style green beans are incredibly versatile and can be enjoyed in various ways. They make a fantastic side dish for a traditional Southern meal, complementing dishes like fried chicken, cornbread, or mashed potatoes. You can also serve them as a standalone vegetable dish or incorporate them into other recipes such as casseroles or stews. Their versatility allows you to experiment and get creative with different flavors and preparations.

Ingredients

String beans – I like to use traditional string beans also known as green beans for this recipe. Some prefer Romano beans which are an Italian flat bean that is also in the same family.
Bacon – I first developed this recipe just using bacon fat; however, I have found that true southern green beans have some form of meat in them. So I like to cook a few strips of bacon in the same pot I plan to boil the green beans in.
Onion – For this recipe I love to use dried minced onions. This means I have very little prep to do.
Liquid Smoke – This is my secret ingredient for this recipe. A little liquid smoke goes a long way.

How to cook fresh green beans Southern style

Top view of a brown pot with chopped bacon cooking.

Place the diced bacon in a large sauce pot. Saute for 5 minutes until bacon fat starts to render and bacon crisps.

While bacon is cooking, trim and rinse green beans.

Top view of a brown pot with green beans, onions, and water.

Place green beans in with the bacon and bacon fat. Fill with 3 cups of water. Add the salt, dried minced onions, and bacon fat to the pot. Place a lid on the pot and bring to a boil. Then, reduce to a simmer and cook for 20 minutes until soft. Divide evenly among plates and enjoy immediately.

FAQs

White bowl filled with green beans, onions, and bacon on a wood cutting board.

Here are all the frequently asked questions readers have asked when making this recipe.

How many people does this southern green bean recipe feed?

My recipe feeds about 4-5 adults depending on how many other side dishes are made with the green beans. You can easily double or triple this recipe.

How do you make fresh green beans soft?

To make fresh green beans soft you just need to boil them for at least 20 minutes. This will soften them to be fork-tender similar consistency to canned green beans.

How do you add flavor to green beans?

The easiest way to add flavor to green beans is by adding a spice like onion powder, minced onion flakes, garlic powder, seasoning salt or even chili powder. However, you should not add all of these seasonings in one pot, but they are all suggestions. I also love to add either bacon that I’ll crisp up in the pot prior to cooking or bacon fat. Another great option is adding diced ham to the pot of green beans. Depending on the flavors of the ham the green beans will take on additional flavor from the ham.

Tips & Tricks

Top view of green beans with bacon and onions on a wood cutting board.

Here are a few of my favorite tips and tricks I’ve learned when making this recipe.

Bacon Fat – If you don’t have bacon on hand, but happen to have bacon fat in your refrigerator. You can use 1 tablespoon of bacon fat in place of the strips of bacon.
Meat – If you have ham on hand you can dice the ham and add that to the green beans instead of the fresh bacon.
Lower Sodium – If you are trying to lower your sodium and/or don’t like salty food I suggest you only using 1 teaspoon of kosher salt at first, then taste and add additional if needed.
Double – Love this recipe so much or maybe trying to feed a crowd? You can easily double the ingredients in this recipe to make more. Trust me–always make more of these barbecue green beans. They are so good!
Canned Green Beans – If you choose to make these with canned green beans I suggest using a lower-sodium green bean and omitting all salt.

Best BBQ Side Dishes

White dotted plate with green beans and bacon with a pulled pork sandwich sandwich in the background.

If you are looking for more barbecue side dishes I have listed a few below. Of course, I love to serve these barbecue style green beans with loaded mashed potatoes and Grilled Barbecue Turkey Breast.

If you make this Southern Green Beans recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

Southern Green Beans Recipe

5 from 1 vote

Print Pin Save Rate

Course: Side Dish

Cuisine: American

Diet: Gluten Free, Low Lactose

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings:

Calories: 85kcal

Author: Katie

Equipment

▢
Stove Top

Ingredients

Instructions

Place the diced bacon in a large sauce pot. Saute for 5 minutes until bacon fat starts to render and bacon crisps.
While bacon is cooking, trim and rinse green beans.
Place green beans in with the bacon and bacon fat. Fill with 3 cups of water.
Add the salt, dried minced onions, and bacon fat to the pot. Place a lid on the pot and bring to a boil. Then, reduce to a simmer and cook for 20 minutes until soft. Once the green beans are almost done mix in the liquid smoke.
Divide evenly among plates and enjoy immediately.

Notes

Bacon Fat – If you don’t have bacon on hand, but happen to have bacon fat in your refrigerator. You can use 1 tablespoon of bacon fat in place of the strips of bacon.
Lower Sodium – If you are trying to lower your sodium and/or don’t like salty food I suggest you only using 1 teaspoon of kosher salt at first, then taste and add additional if needed.
Double – Love this recipe so much or maybe trying to feed a crowd? You can easily double the ingredients in this recipe to make more. Trust me–always make more of these barbecue green beans. They are so good!
Canned Green Beans – If you choose to make these with canned green beans I suggest using a lower-sodium green bean and omitting all salt.

Nutrition

Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

Baked Baby Back Ribs

Published on: May 30, 2017 Updated on: May 16, 2023 by Katie 7 Comments

Baked Baby Back Ribs are the perfect no-fail way to make fall off the bone pork ribs in about two hours time. This rib recipe will be the most popular and requested entree at your next barbecue!

baby back ribs smothered in red sauce and stacked on cutting board in front of fresh corn with title text.

My mom makes the best baby back ribs on the planet. Truth. Whenever we are craving ribs, we call my mom and beg her to make them. My cousin drove up from South Florida over the weekend and we were all craving ribs. Since my mom works on Saturdays it was up to me to bake them. I’ll be honest… I’ve never made ribs until this past weekend. I’ve always left it up to my mom.

For some reason, baby back ribs have always intimidated me! Yes, little old me… intimidated by cooking ribs! The fear of overcooking and drying the juicy meat out would be the culprit for my fear. After making my mom’s Baked Baby Back Ribs I no longer fear the thought of making pork ribs. They are so easy to make, and actually makes me laugh in hindsight now after making them. They pair perfectly with baked beans, potato salad, and my mandarin orange coleslaw.

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Why this Recipe Works

Convenience – Using the oven to cook baby back ribs offers convenience and simplicity. Unlike grilling, which requires tending to an open flame and monitoring the heat, oven cooking allows you to set the temperature and time and then let the ribs cook without constant attention. You can also easily control the heat distribution in the oven, ensuring even cooking throughout. This convenience is particularly beneficial when you have other tasks to attend to or want to prepare a meal without having to constantly monitor the grill.

Tender and Moist Results – Cooking baby back ribs in the oven can yield exceptionally tender and moist results. The oven’s controlled heat helps to slowly cook the ribs, allowing the connective tissues to break down and the flavors to develop. You can also wrap the ribs in foil or place them in a covered baking dish, creating a sealed environment that helps retain moisture and infuse the meat with flavor. The result is succulent, fall-off-the-bone ribs that are sure to impress your guests or satisfy your own cravings.

Consistency – The oven provides a consistent and reliable cooking environment, ensuring that your baby back ribs are cooked to perfection every time. You can experiment with different marinades, rubs, and sauces, knowing that the oven’s even heat distribution will cook the ribs uniformly.

Versatility – This rib recipe is very versatile. You have the flexibility to adjust cooking times and temperatures based on personal preferences or recipe requirements. Whether you prefer your ribs with a caramelized glaze or a smoky bark, the oven allows you to achieve the desired result consistently.

How to Wrap Baby Backs Ribs in Foil

3 photo collage process photo of rubbing Baby Back Ribs with bbq sauce using brush.

I place two sheets of foil vertically on the horizontal sheet pan and then a long sheet of aluminum foil down the length of the baking sheet. You’ll want to pat the slab of ribs dry with a paper towel. Then place barbecue sauce on one side and transfer rib side down to the aluminum foil. Then brush on additional barbecue sauce on the top of the ribs.

Now it’s time to wrap them. I wrap the long piece first folding the sides of the foil in first (as pictured above) and then folding over the foil. Then to ensure they are wrapped tight with no ribs exposed I wrap the other two pieces around the ribs. Creating the ultimate foil pack to ensure no meat is exposed to the oven. In the oven they go to bake for a good 90 minutes.

You’ll want to add additional barbecue sauce during the cooking process and let the ribs bake uncovered for the last 45 minutes of the cooking process. That way the skin will crisp up.

This is why I like BJ’s Wholesale Club. I can get the extra-large bottles of barbecue sauce and don’t feel guilty using a whole 40 oz. bottle of sauce on racks of ribs. I typically have a little leftover to serve on the side with the ribs for those who like it really saucy!

How to cook ribs in the oven

The secret to these fall off the bone ribs is a simple technique of baking. First, make sure you have a baking sheet that is long enough to fit the ribs. You want to make sure you have a little extra room in the even that your ribs leak the baking sheet will catch the liquid. I like to triple foil wrap my ribs.

Best place to buy baby back ribs

Baby Back Ribs and BBQ Sauce at BJ's Wholesale club in the aisle and on the shelf.

Since it was Memorial Day weekend and we had family in town (and friends who came over) I headed to my local wholesale club to grab everything I needed for dinner plus easy lunch supplies and pool supplies. I love that it’s a one-stop shop and I can get everything I need!

I’m a big advocated of whole sale clubs (the savings can be incredible), and clearly my three year old has been shopping at them since he was born. The kid can spot a sample cart from a mile away!

BJ’s Wholesale Club – You can use manufacture coupons plus the coupons BJ’s Wholesale Club provides too. So that means you can double your savings. You can receive a free day pass to shop, too. BJ’s oftens offers a free 3-month trial membership.
Sam’s Wholesale Club – Most will let you get a free day pass to shop and see if you like what they have before committing. I find the ribs in the meat section from time to time.
GSC Food Services – This is a wholesale like shopping but without the membership.
Costco Wholesale Club – I don’t always find baby back ribs at my Costco, but when I do I make sure to stock up!

I got two slabs for $16! That’s the best deal around town. Even my mom said I got the baby back ribs for an incredible price. She typically buys her baby back ribs at the grocery store when they go buy-one-get-one free.

FAQs

baby back ribs smothered in red sauce and stacked on cutting board in front of fresh corn.

How many ribs should I make per person?

I would recommend ¾ pound to 1 pound of pork ribs per person.

What is another name for baby back ribs?

Baby Back Ribs are also called loin ribs, back ribs or riblets. These ribs are typically smaller and size and easy to hold.

Are pork or beef ribs better?

This is all preference. As far as cost pork ribs are cheaper and much easier to find.

Is Sweet Baby Ray’s Original gluten free?

Yes, Sweet Baby Ray’s barbecue sauce is gluten free. It’s also does not contain egg, soy, dairy, fish, shell fish, peanut, or tree nuts. The perfect barbecue sauce for anyone who suffers from an allergy. Like anything, always check the label since ingredients and recipes could possibly change.

How long does it take to cook ribs at 350?

My rib recipes calls for the ribs to cook at 350 degrees for 2 hours. The first 90 minutes they are wrapped in foil, and the last 40-45 minutes the foil is removed so the skin can begin to crisp up.

How do you remove the membrane from ribs?

You should always take the time before cooking the baby back ribs and remove the tough membrane. This is the thin layer of silver skin attached to the bone (underneath the bone). Leaving the membrane attached to your ribs will result in less-flavorful ribs and a tough texture, and will prevent the ribs from fully absorbing the smoky flavor.

Unlike other cartilage and fat, the membrane does not soften when it’s cooked. It just comes out tough and chewy. To find the membrane, flip the ribs over so that they are curved toward you. A thin, silver/white tissue is attached. This is what you want to remove. Pull up the corner of the membrane on one of the edges. Then slide a knife underneath it to loosen it. Then, simply pull the membrane off with your hands.

Don’t worry about pulling off the wrong thing. The membrane is the only part of the ribs you should be able to easily separate from the ribs.

Tips & Tricks

Here are all my tips and tricks I’ve learned when making baby back ribs in the oven.

Barbecue Sauce – I love Sweet Baby Ray’s barbecue sauce, but you can use whatever barbecue sauce you love.
Ribs – I like to make three large slabs that equals about 8.5 pounds.
Grilling – You can add the ribs on the grill during the last 45 minutes of cook for a crispy grilled taste. Just make sure you grease the grill grates well, and grill on low or even indirect heat to prevent burning.
Yield – I like to serve 1 pound of ribs per person that’s about ⅓ rack of ribs.

Side Dishes for BBQ

closeup baby back ribs smothered in red sauce and stacked on cutting board in front of fresh corn and BBQ sauce.

Here are a few of my favorite side dishes that are perfect for a barbecue and pair well with ribs.

If you’ve ever been intimidated by cooking ribs–fear no more. By baking the ribs in the oven it’s a no-fail way to soon be known by friends and family as making the best ribs ever!

If you make my oven baked ribs recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

Baked Baby Back Ribs

Baked Baby Back Ribs are the perfect no-fail way to make fall off the bone pork ribs in about two hours time. This rib recipe will be the most popular and requested recipe at your next barbecue!

5 from 1 vote

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Course: Main Course

Cuisine: American

Diet: Gluten Free

Prep Time: 10

Cook Time: 2

Total Time: 2 15

Servings:

Calories: 1323kcal

Author: Katie

Equipment

▢
Aluminum Foil
▢
Oven

Ingredients

▢ Cooking Spray
▢ 8.5 pounds Baby Back Ribs 3 large slabs
▢ 40 ounces barbecue sauce

Instructions

Preheat oven to 350 degrees Fahrenheit.
Spray 2-3 large rimmed backing sheets with cooking spray. Place two short pieces of foil on top of the baking sheet followed by one long piece on top of the two short pieces (see photo above for wrapping reference). Remove baby back ribs from packaging. Pat dry with a paper towel, then rub with your favorite barbecue sauce on both sides. Tightly fold foil on top of ribs, folding in the ends. Then place on the baking sheet. Repeat until all the racks are slathered with barbecue sauce and packaged.
Bake for 90 minutes. Half way through the cooking time, turn the baking sheets. Remove the baby back ribs from the oven after the 90 minutes.
Brush additional sauce on the ribs and bake for an additional 30 minutes uncovered.
Flip the ribs, brush more barbecue sauce on and cook for an additional 15 minutes.
Remove the ribs from the oven, cut the ribs, and coat with additional barbecue sauce. Enjoy immediately.

Notes

Barbecue Sauce – I love Sweet Baby Ray’s barbecue sauce, but you can use whatever barbecue sauce you love.
Ribs – I like to make three large slabs that equals about 8.5 pounds.
Yield – I like to serve 1 pound of ribs per person that’s about ⅓ rack of ribs.

Nutrition

Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

Potato Salad without Mayo

Published on: June 30, 2020 Updated on: May 16, 2023 by Katie 2 Comments

This delicious vinegar based Potato Salad without Mayo was my grandmother’s recipe. Passed down to my mom, whom passed it down to me. This classic potato salad recipe is sure to be a hit at your next barbecue!

Sliced potatoes with dressing in a glass bowl with brisket in the background.

There is no denying it. I love potatoes, and when I made the bbq beef brisket I knew I wanted to serve a potato salad with it. I called my mother to find out how to make her mom’s Potato Salad without Mayo. My mother graciously told me what ingredients I needed; however, it’s one of those unwritten recipes and because of this she had no measurements to give me. I had to figure it out on my own.

Can I just tell you how excited I was when I nailed it on the first try! Because I was making the potato salad to accompany dinner I was able to lure my mother over for a late dinner once she was off from work. When she got to my home and saw the potato salad she then realized she forgot to tell me one extra ingredient! Mayonnaise.

Thinly sliced cooked red potatoes with dressing in a glass bowl sitting on a dishcloth.

At first, I was angry that she failed to tell me that key ingredient; however, I had already taste tested some of the potato salad and knew it was spot on. I could have sworn that I never remembered this potato salad having mayonnaise in it. But then again, it had been many years since my mom had last made it.

After my mom took her first bite she was beyond pleased, and actually liked my version better than her own mothers. This recipe is perfect for the non-mayo lover in your life!

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Why this Recipe Works

Health benefits – Making potato salad without mayonnaise can be a healthier option compared to traditional recipes that include mayonnaise. Mayo is often high in calories, saturated fats, and cholesterol, which may not align with everyone’s dietary preferences or needs. By omitting mayonnaise, you can reduce the overall fat content and calories in the dish.

Dietary restrictions – Many people have dietary restrictions or allergies (hello egg allergy) that prevents them from consuming mayonnaise. By eliminating mayonnaise from the potato salad recipe, you can accommodate a broader range of dietary preferences and ensure that everyone can enjoy the no mayo potato salad.

Lighter taste – Potato salad without mayonnaise can have a fresh and lighter taste compared to the creaminess of mayo-based versions. Instead of relying on mayonnaise for flavor and texture, you can explore alternative dressings and ingredients such as vinaigrette’s, olive oil, Greek yogurt, mustard, or herbs and spices. This can result in a potato salad that is tangy, zesty, and packed with vibrant flavors, making it a refreshing option for picnics, barbecues, or any casual gathering.

Ingredients

Red potatoes – I like to use these best for this potato salad. No need to peel them, just slice and cook!
Apple Cider Vinegar – I prefer apple cider as it isn’t as tart as some of the other vinegars.
Granulated Sugar – This cuts the acid from the vinegar lending to a slightly sweet flavor.
Minced Dried Onions – I always have these on hand. They are such a time saver and lend a mild onion flavor. Perfect for people who don’t like the overwhelming taste of onion.
Celery – I love the crunch that finely diced celery lends in the potato salad.

How to Boil Potatoes

Pink painted nails slicing a red potato on a mandolin slicer over a green pot.

Slice the red potatoes quarter-inch thick.

Top view of sliced red potatoes soaking in water in a green pot.

Add the sliced potatoes to a large pot filled with enough water to cover the potatoes. Then add one tablespoon salt to the pot of water with potatoes.

Boil on medium-high heat until soft but not falling apart. Depending on your stove top this should take around 20 minutes. *Keep a close eye to make sure the potatoes don’t get too soft and begin to fall apart.

Potato Salad Dressing

Top view of a glass bowl with parsley, sugar, oil, pepper and onion.

While the potatoes are cooking, make the dressing. In a bowl add the minced dried onions, parsley, sugar, canola oil, apple cider vinegar, and salt and pepper.

Hand with pink nails whisking parsley dressing in a glass bowl.

Mix well, then add the diced celery.

How to Make No Mayo Potato Salad

Top view of a glass bowl with sliced cooked potatoes, celery, and dressing.

Drain the potatoes in a strainer and set aside.

In a larger serving bowl add a quarter of the dressing to the serving bowl, followed by ⅓ of the potatoes.

Top view of a glass bowl with sliced potatoes mixed in dressing with a pink spoon.

Pour another quarters worth of the dressing over the potatoes, followed by more potatoes, and repeat until dressing and potatoes are all in the bowl.

Glass bowl with potato salad in it wrapped with plastic wrap on counter.

Gently mix, wrap with plastic wrap and chill for as little as one hour. Serve and enjoy.

FAQs

How long does potato salad last in the refrigerator?

Potato salad last 3-4 days when stored in a sealed container in the refrigerator.

What kind of potatoes should I use for potato salad?

I like to use red potatoes or yukon gold potatoes. These are a waxy type of potato and they seem to hold their shape best when boiled and mxied in a potato salad.

Should you salt water when boiling potatoes?

Yes! Whenever I cook a starch like potatoes or pasta I always generously salt the water. This will season the potatoes as they cook.

Tips & Tricks

Top view of mixed potato salad in a glass bowl with brisket and sauce in the background.

Since I’ve been making this recipe for over a decade now, I have quite a few tips and tricks to share on making potato salad.

Even cuts – whether you are slicing thin or cutting into chunks the name of the game is even cuts! This will help all potatoes cook evenly and at the same amount of time!
Mayonnaise – Okay, so no mayo potato salad and you still might be interested in wanting mayo in your salad. If you really want your potato salad to have mayonnaise in it then add in about ¼ cup mayonnaise when you are mixing the dressing together.
Make ahead – Make this potato salad at least a few hours prior so that the dressing can fully soak into the potato salad. Trust me on this one!

BBQ Recipes

Glass bowl sitting on a dishtowel with sliced potatoes and dressing in it.

Here are a few of my favorite recipes that pair perfectly with my grandma’s potato salad recipe.

If you make this potato salad (no mayo) recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

Homemade Lemonade

Published on: August 17, 2016 Updated on: May 15, 2023 by Katie 2 Comments

Cool off and pour yourself a big old glass of my homemade lemonade recipe. Three ingredients and 30 minutes is all you need to make the best homemade lemonade around!

Pitcher of lemonade behind two mason jars of lemonade with red straws and lemon wheels with title text.

It’s hot and one thing that I’ve indulged in all summer is homemade lemonade. I can’t get enough of it and usually have at least 1-2 glasses a day. I love my homemade version because I can control the sugar and although there is a lot of sugar in it–it’s far less than what you get from the lemonade found in stores. Plus I love the tart/sweet ratio that I just haven’t found in any store-bought lemonades.

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Why this Lemonade Recipe Works

Unbeatable Freshness and Flavor – When you make homemade lemonade, you have complete control over the ingredients and can ensure that only the freshest lemons are used. This translates into a drink bursting with vibrant flavors that simply cannot be replicated by store-bought alternatives. Sipping on a glass of homemade lemonade is like capturing the essence of summer in a single sip.

Customization Galore – Making your own lemonade opens up a world of possibilities for customization. From adjusting the sweetness level to experimenting with different flavor combinations, you have the freedom to tailor the lemonade to your taste preferences. Whether you prefer a tangier twist with extra lemon juice or want to infuse it with fruits and herbs, homemade lemonade allows you to get creative and create a drink that is uniquely yours.

Healthier Option – Homemade lemonade allows you to control the amount of sugar that goes into your drink. By making a simple syrup with less sugar or opting for natural sweeteners like honey or agave, you can enjoy a healthier version of this classic beverage. Additionally, you can skip artificial additives and preservatives commonly found in store-bought lemonade, ensuring a fresh and wholesome drink that is nourishing for your body.

Ingredients

Top view pitcher of lemonade with fresh lemon wheels next to two jars of lemonade on tablecloth.

Lemons – You will need at least a dozen fresh lemons to make a pitcher of homemade lemonade. Plus more for garnish.
Sugar – Since you are making your own simple syrup for this recipe you will need a few cups of granulated sugar.
Water – At least 6 cups of water will yield you 6 glasses of lemonade to drink.

How to Make Lemonade

Closeup side view of lemonade in two mason jars with fresh lemon wheels and red straws.

First, slice lemons in half, and juice until all juice has been removed from the lemons. Do not discard the lemon rinds, set them to the side.

In a large saucepan combine 4 cups water and sugar. Mix on high until sugar is dissolved then add all the lemon rinds to the pot. Heat for 10 minutes then turn the burner off and let sit for 20 minutes.

Strain the lemon simple syrup into a pitcher then add in the fresh lemon juice and 2 cups of cool water. Chill until cold and serve over ice.

Pro Tip – I like to not waste anything. I actually boil the rinds of the squeeze lemon in with my simple syrup. I feel that it gives the lemonade an extra layer of flavor! Then I use a strainer and strain out the lemons and let the lemon simple syrup fall into the glass pitcher. I also take a wooden spoon and push out any excess syrup to make sure I get all the good juices!

Recipe FAQs

side view of lemonade in two mason jars with fresh lemon wheels and red straws on checkered tablecloth.

Can I use bottled lemon juice instead of fresh lemons?

I prefer to use fresh lemons right off my inalws tree for the best flavor, However, if lemons aren’t in season or you don’t have any fresh lemons on hand you can use bottled lemon juice as a substitute if needed. However, be sure to choose high-quality, 100% lemon juice without any additives as this can effect the way your lemonade turns out.

How long does homemade lemonade stay fresh?

Homemade lemonade can stay fresh in the refrigerator for up to 3-4 days. After that, the flavors may start to deteriorate. Also, you need to be weary of keeping it longer as bacteria could grow since this fresh lemonade is not pasturized.

Can I make lemonade ahead of time for a party?

Yes, if I am hosting a party I will prepare the lemonade in advance. Make sure to not add ice before hand or it will dilute the lemonade. If you plan to add carbonated water do it just before serving to keep it fresh and bubbly.

How can I make my lemonade less sweet or more tart?

To adjust the sweetness and tartness to your preference all you need to do is simply add more sugar water (also known as simple syrup) for a sweeter lemonade or lemon juice for more tartness. Start with small increments and taste as you go.

What type of Alcohol mixes well with lemonade?

Whenever I want to make a spiked lemonade I will use a high quality vodka to make the lemonade more of an elevated adult beverage.

Recipe Tips & Tricks

Here are a few of my favorite tips and tricks whenever I make old fashioned lemonade.

Lemons – When it comes to homemade lemonade, selecting the right lemons makes all the difference. Look for lemons that are firm, smooth, and bright yellow in color. The heavier the lemon, the juicier it tends to be. For an extra burst of flavor, consider using Meyer lemons, known for their sweeter taste.
Juicing – To extract the maximum amount of juice from your lemons, roll them on the countertop, applying gentle pressure before cutting. You can also microwave the lemons for 10-15 seconds to make them juicier. Squeeze the lemons using a manual juicer or invest in an electric juicer if you plan to make lemonade regularly. I use a hand-held lemon juicer to squeeze out the juice–so it takes a little bit of time, but totally worth it! If you have an electric one it will take you no time at all!
Sweetening – Finding the right balance of sweetness is crucial. Start by making a simple syrup by combining equal parts water and sugar, and heating until the sugar dissolves completely. Allow it to cool before using. Simple syrup ensures that the sugar mixes evenly throughout the lemonade, preventing any grainy texture.
Mixing and Serving – Combine the freshly squeezed lemon juice, simple syrup, and water in a pitcher. Stir well to ensure even distribution of flavors. For a fizzy twist, consider adding sparkling water or soda just before serving. Fill glasses with ice cubes and garnish with lemon slices, mint sprigs, or even edible flowers for a visually appealing presentation.

Lemonade Flavor Combinations

Closeup side view of lemonade in two mason jars with fresh lemon wheels and red straws and pitcher in background.

You can take this base recipe and make a wide variety of lemonade flavor combinations. Here are just a few of my favorites:

Strawberry Lemonade: Add fresh strawberry slices or puree to your lemonade for a sweet and tangy twist.

Blueberry Lemonade: Toss in a handful of juicy blueberries to create a refreshing burst of flavor.

Watermelon Lemonade: Blend some fresh watermelon chunks and mix it into your lemonade for a summery and hydrating treat.

Pineapple Lemonade: Blend fresh pineapple chunks and mix the puree into your lemonade for a tropical explosion of flavors.

Coconut Lemonade: Add a splash of coconut water or coconut milk to your lemonade for a creamy and exotic touch.

Mango Lemonade: Puree ripe mangoes and mix it with your lemonade for a luscious and fruity combination.

Lavender Lemonade: Infuse your lemonade with a few sprigs of fresh lavender for a fragrant and calming beverage.

Basil Lemonade: Tear up some basil leaves and muddle them gently before mixing them into your lemonade. It adds a lovely herbal note.

Rosemary Lemonade: Add a few sprigs of fresh rosemary to your lemonade for a savory and aromatic twist. I love to add club soda and vodka to this combo in the summer months.

Summer Drink Recipes

Looking for more delicious drinks to make in the summer? Here are a few of my favorite summer drink recipes.

If you make this home made lemonade recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

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