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Grilled Peaches with Caramel Sauce and Whipped Cream

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If you love peaches you will love my easy recipe for Grilled Peaches with Caramel Sauce and homemade whipped cream. This delicious summertime recipe comes together in just 20 minutes.

Two white plates stacked topped with grilled peaches and cream with peaches in background.

Over a decade ago my husband I visited Lane Southern Orchards in Georgia. While visiting I picked up two massive boxed filled with peaches to do some recipe developing and of course give as gifts to family and friends. The week we got home from Georgia I went a little peach crazy… incorporating peaches into every meal that week. By Friday my husband who is the worlds largest peach fan was sick and tired of peaches. Me on the other hand–I couldn’t get enough of them!

I made these Caramel peaches one evening for dessert. Such a simple recipe, yet delicious! Even the least experienced cook could make these grilled peaches. I love to make fresh whipped cream; however, you can simplify it and use store bought. I also almost always use a store bought caramel sauce instead of homemade caramel sauce. But if I have the homemade on hand– I’ll use it!

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Air Fryer Salmon Recipe

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If you love salmon you’ll love my easy Air Fryer Salmon Recipe that is made in under 15 minutes from start to finish. This gluten free / dairy free seafood recipe makes for an easy weeknight dinner or an elegant dinner party main dish.

White platter filled with 4 seasoned salmon filets with lemon wedges on platter.

I’ve owned an Air Fryer for almost 2 years now. I dabbled in using it here and there, but never really started documenting recipes until this year. That’s when I shared my Air Fryer Chicken Strips recipe. It dawned on me a few months ago that I should try to throw a piece of salmon in the air fryer.

Oh-my… my Air Fryer Salmon Recipe is the ONLY way I’ll ever make salmon again. It’s cooked in 10 minutes. Takes only 5 minutes to prep. So basically you can have dinner in the table from start to finish in just 15 minutes time!

Since I know how much my readers LOVE seafood recipes I knew I had to share this easy salmon recipe. Over the next year, I plan to add more Air Fryer recipes, too!

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Ingredients

Ingredients on white parchment paper: salmon, paprika, salt, pepper, garlic powder, and lemon.
  • Salmon – I only use wild caught salmon.
  • Olive Oil – You need to get this in the spray form to lightly spray on top of the fish. This helps the seasoning stick on and gives a nice crust.
  • Spices – I like to use a blend of salt, pepper, garlic powder, and paprika. I’ll sprinkle a little bit of dried or fresh parsley on the fillets after it’s done being cooked.
  • Lemon – I love to squeeze fresh lemon juice on the air fry salmon fillets after they are done cooking. To me, it brightens up the fish.

How to Cook Salmon in Air Fryer

Preheat the Air Fryer to 400 degrees Fahrenheit.

Top view of a seasoning blend in a glass bowl.

Mix together the black pepper, salt, garlic powder, and paprika.

Top view of female hand rubbing seasoning on salmon filets.

Spray the fillets with olive oil spray. Then divide and sprinkle the seasoning on the four salmon fillets.

Two mesh trays in an air fryer with salmon filets on trays.

Spray the wire racks with the olive oil spray and then place the salmon on the racks.

Top view of a female hand holding a blue pot holder taking out a metal rack with salmon filets on it.

Cook for 10 minutes until golden in color and salmon is flaky.

White plate filled with salmon filet, lemon wedge, white rice, and zucchini.

Serve immediately with your favorite side dishes like zucchini with tomatoes and rice.

FAQs

White plate filled with salmon, rice, and salmon filets on platter in background.

Here are all the frequently asked questions readers have asked when making my salmon air fryer recipe.

Does salmon stick to air fryer?

Yes, the skin will stick to the Air Fryer even when non-stick cooking spray has been sprayed on the racks. The best way to prevent skin from sticking is to place a piece of parchment paper underneath the fish on the rack.

What temp do you cook salmon?

I like to cook salmon at 400 degrees Fahrenheit when using the Air Fryer.

Can you cook frozen raw fish in air fryer?

Yes, you can cook frozen raw fish in the air fryer. You will need to add on 2-4 additional minutes depending on the thickness.

Tips & Tricks

White plate filled with white rice, zucchini, tomatoes, a lemon wedge and a fork flaking cooking salmon.

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

  • Seasoning – You can use my house seasoning blend with paprika or you could use cajun seasoning, blackening seasoning, or simply salt, pepper, olive oil and lemon.
  • Salmon – I only use wild salmon for my family. I can find a decent price for wild caught salmon from time to time at Costco and Whole Foods. I then cut the fish into 4 oz. pieces prior to cooking. Make sure the pieces our as even in size as possible, so that the fish cooks evenly.
  • Frozen salmon in Air Fryer – You can cook frozen salmon in the Air Fryer. Depending on the thickness and size of the piece will depend if you add an additional 2-4 more minutes on to the cooking time.
  • Preheat Air Fryer – I always recommend preheating the air fryer a few minutes prior to cooking. I’ll start the air fryer then I’ll season the salmon and stick it in to cook!
  • Overcrowd – Make sure you don’t over crowd the tray or basket. This will help ensure the fish cooks evenly and that you have crispy skin. If the fish fillets are touching one another you risk your fish being soggy and not crispy.

New to Air Frying?

Are you new to Air Frying? If so, check out my Air Fryer Recipes for Beginners guide. It is full of useful tips, tricks, resources, and over 20+ recipes ranging from breakfast, main dishes, side dishes, and even dessert!

Visit the Guide
brats, baked potato, green beans, and bacon with text on image for Pinterest.

Sides for Salmon

If you make this air fryer salmon 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!

Four salmon filets on a white platter with lemon.

Air Fryer Salmon Recipe

If you love salmon you'll love my easy Air Fryer Salmon Recipe that is made in under 15 minutes from start to finish. This gluten free / dairy free seafood recipe makes for an easy weeknight dinner or an elegant dinner party main dish.
5 from 2 votes
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Course: Dinner, Main Course
Cuisine: American
Diet: Gluten Free, Low Lactose
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Calories: 163kcal
Author: Katie

Equipment

  • Air Fryer

Ingredients

  • ¼ teaspoon Black Pepper
  • ¼ teaspoon Kosher Salt
  • ¼ teaspoon Garlic Powder
  • 1 teaspoon Paprika
  • 16 oz. Salmon Fillets divided
  • Olive Oil Spray

Instructions

  • Preheat the Air Fryer to 400 degrees Fahrenheit.
  • Mix together the black pepper, salt, garlic powder, and paprika.
  • Spray the fillets with olive oil spray. Then divide and sprinkle the seasoning on the four salmon fillets.
  • Spray the wire racks with the olive oil spray and then place the salmon on the racks. Cook for 10 minutes until golden in color and salmon is flaky.

Notes

  • Salmon – I only use wild salmon for my family. I can find a decent price for wild caught salmon from time to time at Costco and Whole Foods. I then cut the fish into 4 oz. pieces prior to cooking.
  • Frozen Salmon – You can cook frozen raw fish in the air fryer. You will need to add on 2-4 additional minutes depending on the thickness. 
  • Seasoning – You can use my house seasoning blend with paprika or you could use cajun seasoning, blackening seasoning, or simply salt, pepper, olive oil and lemon.
  • Preheat Air Fryer – I always recommend preheating the air fryer a few minutes prior to cooking. I’ll start the air fryer then I’ll season the salmon and stick it in to cook!
  • Overcrowd – Make sure you don’t over crowd the tray or basket. This will help ensure the fish cooks evenly and that you have crispy skin. If the fish fillets are touching one another you risk your fish being soggy and not crispy.

Nutrition

Serving: 1g | Calories: 163kcal | Carbohydrates: 1g | Protein: 23g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 62mg | Sodium: 196mg | Potassium: 571mg | Fiber: 1g | Sugar: 1g | Vitamin A: 292IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

Calamari Fritti

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Fresh rings of squid battered in a seasoned flour that is lightly fried to make the most delectable homemade Calamari Fritti, also known as fried calamari. Don’t forget to make the creamy and smokey homemade Smoked Chipotle Aioli. You will forget you are enjoying this at home as this is just as good if not better then what you will find in a restaurant.

Top view of a white plate filled with lemon wedge, aioli sauce, and fried calamari.

I have been making my own Calamari Fritti for over a decade now. I experimented on a whim one hot summers day when I was tasked with making a birthday dinner for my mother in-law. With only one day’s notice I whipped together what I felt to be an amazing meal. We had Calamari Fritti and caprese salad for appetizers. Then enjoyed steak, lobster tails, twice baked potatoes, and salad. Of course, we had birthday cake for dessert, too!

Everyone in my husband’s family loves calamari, and I figured why not try to make it for the dinner as a nice surprise appetizer! After doing quite a bit of recipe research online I put together what I felt to be the best recipe for Calamari Fritti out there. They were skeptical of me making fried calamari at home but once they tried it they all agreed it was just as good as what they would get in a restaurant.

I created a homemade aioli sauce to go with the fried calamari as well as marinara sauce. I love the Smoked Chipotle Aioli dipping sauce that accompanies this dish. It’s spicy yet creamy and satisfies the taste-buds. Don’t get me wrong. I love dipping the rings of the fried squid into a tomato-basil sauce. But there is also something about an aioli sauce that just does it for me.

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Swordfish Steak Recipe

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I share step-by-step how to make my garlic lemon swordfish steak recipe in under a half hour. Best of all, this recipe will make you feel like you are fine dining in the comforts of your own home.

White plate filled with a swordfish steak with butter, asparagus, and a baked potato.

Do the people in your life like seafood? Regardless of where you grew up– I’ve found that many folks are unsure about fish. Unless you grew up on the coast and had fish reguarly, your experience with seafood may only come from the frozen dinner aisle, fast food, or out-of-season catches at restaurants. And that’s okay…

My kids devour this swordfish steak dinner each and every time I make it. Of course, it helps that daddy caught the swordfish, and they got to see it fresh on the dock as we were down in the Florida Keys. You might remember last year, I shared my recipe for Swordfish Tacos. After I perfected that recipe I knew I wanted to master making swordfish steaks.

If you are willing to take the next step, my swordfish steak recipe will blow you away! Really and truly—the garlic-lemon flavor really propels this dish into something special. It’s picky-eater-proof for both adults and kids, and it takes less than a half hour to prep and cook. 

These swordfish steaks are the perfect solution for a busy household or someone wanting to make a fancy restaurant quality dinner at home.

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Garlic Herb Butter for Steak

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After one meal with my Garlic Herb Butter for Steak your family will never want to use another butter again. Fresh herbs, minced garlic, and your favorite salted butter come together in minutes to create the perfect topping in this easy-to-make recipe.

Red dish filled with sliced butter with swordfish steaks in an orange skillet in the background.

Let’s not deny it: as the house cook, we all love butter and we all use it a lot. Kids, especially, seem to slather it on everything you put in front of them! My kids will eat slices of freshly baked bread with copious amounts of butter on top if I let them.

I think that might just be one of the many reasons why they love going to Grandma’s house so much. Unlimited bread and butter at dinner. Unsalted butter can taste bland and add little to a meal, though. If you want to kick things up a notch at the dinner table, creating my garlic herb butter is the quickest, simplest way maximize flavor.

My garlic herb butter is what’s called a compound butter—basically, a butter with add-ins. In just a few minutes, you’ll take a stick of salted butter, mix in some parsley and garlic, and have something brand-new for your loved ones. Throw this garlic herb butter on everything: seafood, veggies, toast…in my opinion, it’s also the very best compound butter for steak you’ll ever have. It’s also the same garlic herb compound butter I use to finish off my swordfish steaks.

I also include a recipe on how to make fresh butter from scratch below. I remember the first time I made homemade butter. I believe I was in preschool, and it was around Thanksgiving. My teacher, Mrs Maghinity, poured heavy cream into a well sealed Tupperware. All of my classmates, and I sat in a circle in her classroom and we each took turns, one by one, “churning the butter”.

We shook the butter until we could not shake it any longer. I would imagine that this was a teachable moment about how the pilgrims made their feast for Thanksgiving. At the same time a great way to waste the bountifulness of energy coming from 10+ four year olds. 

I hope you find my complete guide on Garlic Herb Butter for Steak super helpful.

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Garlic Herb Butter: Ingredients & Tools

Ingredients on marble countertop: butter, garlic, and parsley.

About the ingredients used:

  • Salted butter: I have seen versions of this recipe that use unsalted butter plus salt, rather than pre-salted butter. It’s really to your taste in the end (unsalted + salt won’t ruin it or anything!) but I find the store-bought salted stuff perfect for the recipe.
  • Minced garlic, fresh parsley: These provide the flavor you’re looking for. Get fresh herbs, not dry ones! Feel free to add other herbs you know you’ll love, too…but if you want the basics, you can’t go wrong with parsley and garlic.

About the tools used:

Compound butter like this is best stored in plastic wrap, shaped a little like a log, so grab that off your shelf to make your life easier.

How To Make Homemade Garlic Butter

Square glass bowl filled with a stick of butter, minced parsley, and garlic.

Follow these easy steps and you’ll have the best compound butter for steak (and other goodies) right at your fingertips.

Square glass bowl filled with butter mixture and a fork burried under butter.

In a bowl, mix together the salted butter, minced garlic, and parsley until well-blended. 

Top view of a piece of clear plastic wrap with Garlic Herb Butter in the middle.

Lay a piece of plastic wrap flat on the counter. Scoop butter into the middle of the plastic wrap.

Close up of a log of Garlic Herb Butter wrapped in plastic wrap.

Fold the plastic wrap over and begin to form into a log. Wrap the butter like a package (folding the longer sides over each other, then wrapping the ends). 

Refrigerate for at least 30 minutes or until the butter hardens.

Once the butter is hard, slice and use on proteins like seafood, steak, or chicken. You can also slather it on bread or use it to sauté vegetables! 

Roasted Garlic Butter

If you love a deeper roasted garlic flavor to your butter I have another variation for you.

Before you start your butter making you’ll want to roast 2 heads of garlic for 30-45 minutes at 400 degrees. Simply, cut the top off the garlic so the garlic can breathe and it will be easier to remove the roasted garlic once it’s cooked.

Once the garlic is finished roasting take it out to cool. Then, simply squeeze the garlic out of the bulb into the softened butter. Or add it to fresh homemade whipped butter (see below for instructions). I know that squeezing the butter out of the bulb might seem wasteful, and you won’t yield as much garlic but this is what I find most easiest.

How to Make Butter from Cream

Using a KitchenAid Stand Mixer and a whisk attachment place 1 cup of heavy whipping cream and ¼ teaspoon salt in your mixer. Start on medium speed. As it begins to thicken– gradually increase the speed.

PRO TIP: I like to place a tea towel over my mixer to reduce splashes outside of the bowl.

Mix on high until you have one large ball of “butter” and liquid on the bottom of the bowl. They will separate over time. Once the butter has separated place the butter in a strainer and dump the water like mixture (aka buttermilk) from the bowl. Do not push the butter through the strainer. Gently move the butter ball around so that additional buttermilk releases from the butter ball.

Place the butterball back in the mixer and begin mixing again. You may notice over a minute or two time span that you have more buttermilk. Repeat the step from above if needed. Your butter should start “whipping” and becoming a softer consistency.

Add Seasoning to Homemade Butter

If you want to flavor your butter at this point you can add in roasted garlic (from above directions). Mix until well incorporated and then place your butter in a crock. Serve immediately and/or refrigerate covered for up to 5 days.

FAQs

Red dish filled with a log of Garlic Herb Butter sitting on a blue and white checkered cloth.

Here I’ve compiled a few questions I’ve gotten when sharing this recipe for homemade garlic butter. Take a look.

Is this recipe gluten-free or dairy-free?

It is gluten-free, but not dairy-free, since it is butter, after all. I have not tested this recipe with dairy-free butter, but I’m sure you can give it a try!

I’ve seen other recipes for garlic herb butter use lemon juice, black pepper, etc. Can I try those in this recipe?

Yes, of course! For you, experimentation may be the key to unlocking the greatest compound butter ever. I just like the basics and this recipe, with garlic and parsley only, does the trick for me. (Plus it’s quick, it uses ingredients you probably have on hand, and it suits the tastes of everyone in my family.)

Do you have suggestions for other herbs you can add into garlic herb butter?

Try these out: Basil, Oregano, Sage, Thyme, Rosemary, Chives. As I said above, using fresh herbs over dried herbs will bring out a lot of flavor in this garlic herb butter recipe.

How long will this keep in the fridge?

I have never measured exactly, but like regular butter, it should be fine for a few weeks.

Do you have more suggestions for using this garlic herb butter?

Of course, it’s the best compound butter for steak you’ll ever try, but you can also slather it on… Pasta, Roasted or baked potatoes, Garlic bread or toasted bread sides, Corn on the cob, Roasted chicken, Shrimp (especially grilled shrimp), Seafood, like swordfish steaks!
It’s amazingly versatile.

If you like butter, you’ll love my other recipes!

Red butter dish with a log of Garlic Herb Butter with three slices cut from it.

Butter is a key ingredient in my household. Take a look at some recipes that use them:

Homemade Seasoning Recipes

If you make this Garlic Herb Butter for 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!

red plate with a log of herb butter sliced on top.

Garlic Herb Butter for Steak

After one meal with my Garlic Herb Butter for Steak your family will never want to use another butter again. Fresh herbs, minced garlic, and your favorite salted butter come together in minutes to create the perfect topping in this easy-to-make recipe.
5 from 1 vote
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Course: Butter
Cuisine: American
Diet: Gluten Free
Prep Time: 5 minutes
Refrigerate: 30 minutes
Total Time: 35 minutes
Servings: 8
Calories: 103kcal
Author: Katie

Equipment

  • Mixing Bowl
  • Refrigerator

Ingredients

  • 1 stick Salted Butter softned
  • 1 tablespoon minced garlic in water
  • 2 tablespoon fresh parsley

Instructions

  • In a bowl, mix together the salted butter, minced garlic, and parsley until well-blended. 
  • Lay a piece of plastic wrap flat on the counter. Scoop butter into the middle of the plastic wrap.
  • Fold the plastic wrap over and begin to form into a log. Wrap the butter like a package (folding the longer sides over each other, then wrapping the ends). 
  • Refrigerate for at least 30 minutes or until the butter hardens.

Notes

  • Homemade Butter Recipe –
    • Using a KitchenAid Stand Mixer and a whisk attachment place 1 cup of heavy whipping cream and ¼ teaspoon salt in your mixer. Start on medium speed. As it begins to thicken– gradually increase the speed.
    • Mix on high until you have one large ball of “butter” and liquid on the bottom of the bowl. They will separate over time. Once the butter has separated place the butter in a strainer and dump the water like mixture (aka buttermilk) from the bowl. Do not push the butter through the strainer. Gently move the butter ball around so that additional buttermilk releases from the butter ball.
    • Place the butterball back in the mixer and begin mixing again. You may notice over a minute or two time span that you have more buttermilk. Repeat the step from above if needed. Your butter should start “whipping” and becoming a softer consistency.
    • Mix in your favorite toppings like fresh parsley and garlic or a variety of fresh chopped herbs.
    • Shape in a log like above or place in a container and store in the refrigerator.

Nutrition

Serving: 1tablespoon | Calories: 103kcal | Carbohydrates: 1g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 102mg | Potassium: 13mg | Fiber: 1g | Sugar: 1g | Vitamin A: 437IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

Fried Green Tomatoes with Cajun Ranch Dipping Sauce

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If you love Southern Fried Green Tomatoes you’ll love this easy recipe for Fried Green Tomatoes with a semi-homemade Cajun Ranch Dipping Sauce. I share both deep fried and Air Fryer instructions.

Golden Fried Green Tomatoes stacked on a plate with sauce.

I tried my first Fried Green Tomatoes well over a decade ago. I really didn’t eat any Southern food until I was in college. That’s when I learned all about shrimp and grits, pimento cheese dip, and buttermilk biscuits with sausage gravy to name a few.

Way back when, my husband’s now business partner, brought us a 10 gallon bucket full of Ruskin Tomatoes. I found 1 green tomato in the batch. I knew instantly I wanted to try my hand at making Fried Green Tomatoes. Every good green tomato needs a delicious dipping sauce. My go-to is a semi-homemade Cajun Ranch Dipping Sauce. After my first attempt I was hooked! I have been making this Southern fried green tomatoes recipe since then.

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Slow Cooker Blueberry Cobbler

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Looking for a classic cobbler dessert recipe without lots of time in the kitchen? Try my easy Slow Cooker Blueberry Cobbler that comes together in 10 minutes time and cooks for 2.5 hours in the slow cooker. This blueberry cobbler recipe is deal for entertaining with ease.

Close up of two stacked white bowls with blueberry cobbler and vanilla ice on a red and white striped cloth.

Summer is in full swing and blueberries are in season! What better way to use them up then to make my slow cooker blueberry cobbler! The best part is that it takes only 10 minutes to prep and only two and a half hour to cook in the slow cooker. I like to make cobbler in the slow cooker when I know I have guest coming over for dinner. I can quickly prep dessert and it will be done in time for my guest to enjoy! All you have to do is scoop out the cobbler and add a scoop of vanilla ice cream! This is one of my favorite summer time treats.

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Mango Frozen Yogurt

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If you love mangoes you’ll love this easy 2-ingredient no churn Mango Frozen Yogurt recipe. All you need is a blender, creamy vanilla yogurt, and frozen mango chunks to make a delicious summer time treat.

Two white bowls filled with Mango Frozen Yogurt on a green cloth with spoons and mangoes on the counter.

Almost a decade ago I shared this recipe for Mango Frozen Yogurt. Back then, I was obsessed with using my KitchenAid Ice Cream Attachment. I churned EVERYTHING. But then as I got more experienced I learned that I really didn’t need to churn everything. I can make no-churn recipes that give a soft-serve consistency like my No-Churn Toasted Marshmallow Ice Cream. The only small kitchen appliance you need to make this frozen yogurt is a high-powered blender.

We have a mango tree in our backyard, and after pulling off over a dozen mangoes I knew I had to make a small batch of my Mango Frozen Yogurt. I had my husband peel and diced all the mangoes from our haul into a freezer bag. We froze the mangoes for future use whether its for this frozen yogurt, smoothies, or even mango margaritas! Our homegrown mangoes do not go to waste.

Top view of a two white bowls filled with orange ice cream with whipped cream and mangoes on the counter.

After a little tweaking I have come to learn that I can use just TWO ingredients to make the very best Mango Frozen Yogurt. Whether you decided to eat the frozen yogurt right from the blender (it tastes just like soft serve) or freeze it for a few hours I think you’ll love this simplistic and delicious frozen dessert recipe.

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Berry Trifle

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My 4 ingredient Berry Trifle recipe uses store bought angel food cake, whipped topping, and lots of fresh blueberries and strawberries. This is dessert comes together in minutes and is perfect for entertaining during the summer months.

Glass trifle bowl layered with cake, whipped topping, and fresh berries.

I’ve been making this Berry Trifle for over a decade now. I love this trifle because it has just 4 ingredients. That’s it. Super simple to put together, and your guest will be WOWed with the presentation. A berry triffle is my go-to dessert recipe during the summer months. It tastes similar to my Angel Lush Cake, but without the vanilla/pineapple filling and layers of cake on a plate.

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Why this Recipe Works

Flavor – The combination of flavors is simply irresistible. The sweet, tart taste of the fresh berries pairs perfectly with the light, fluffy Cool Whip. Each layer complements the others, creating a harmonious flavor profile that’s hard to resist.

Texture – The texture is out of this world. With the juicy, plump berries, the smooth whipped cream, each bite is like a little taste of heaven. You can add a little crunch to the layers, like crushed cookies. This adds another layer of texture that keeps things interesting.

Crowd-Pleaser – This trifle is a crowd-pleaser. Whether you’re serving it at a dinner party, potluck, or 4th of July trifle — this is sure to be a hit. Its gorgeous presentation alone is enough to impress, but once people taste it, they’ll be clamoring for the recipe. Because it’s so customizable, you can make it your own and tailor it to suit your guests’ tastes.

Ingredients

Ingredients on marble countertop: angel food cake, strawberries, blueberries, and Cool Whip
  • Angel Food Cake – I like to purchase a store bought cake. You can easily make one if you’d like.
  • Whipped Cream – When I don’t have the time to make my own fresh whipped cream I will use Cool Whip for this recipe.
  • Berries – I love to use a mix of strawberries and blueberries for this berry triffle cake. However, you can use blackberries and even raspberries too.

How to Make an Angel Food Cake Trifle

Three photos showing how to remove and slice store bought angel food cake.

Slice the store-bought angel food cake horizontally in thirds. Then slice the cake into pieces to be layered in the trifle bowl.

Three photos showing how to layer the Berry Trifle in a glass berry trifle bowl.

Place one layer of angel food cake on the bottom of the trifle bowl. Then layer with one third of the cool whip, and ½ cup of the chopped strawberries and blueberries.

Next, add another layer of angel food cake on top of the fresh berries. Followed by another third of the Cool Whip. Smooth with a spatula, then add another layer of fresh berries.

Three photos: left of cake chopped in a glass bowl, top right of whipped topping in bowl, bottom right of chopped fruit.

Lastly, place the last layer of angel food cake and the remaining Cool Whip. Spread so that the Cool Whip just covers the angel food cake. Layer the remaining berries on top. Refrigerate for at least a half hour. Enjoy within 2-4 hours of making the trifle.

FAQs

How many people does this berry trifle feed?

This berry trifle feeds at least 6 adults if not 10 total (including kids). It all depends on how large of a serving you dish out.

Can trifle be made a day ahead?

Yes, you can make the trifle the day before. I actually like to let my trifle sit for a few hours and recommend serving anytime between 4 and 24 hours after the trifle is made. If you are waiting to serve the next day I would suggest holding off on adding the top whipped cream layer and berries until just before serving.

What are the layers of a trifle?

You can layer your trifle however you please. You will typically find layers of cake pieces, custard, fresh fruit, jelly or cream. In this trifle you have layers of cake, whipped cream, and fresh berries.

Tips & Tricks

Top view of circle cake filled with chopped strawberries, blueberries, and whipped topping.

Here are all my favorite tips and tricks whenever I make an angel food cake trifle with strawberries.

  • Whipped Cream – I have used both fresh homemade whipped cream and Cool Whip works best for this recipe. I’ve never tested this recipe canned whipped cream nor do I think it could hold up over time (it’s not stiff enough).
  • Berries – Fresh berries work best for this recipe.
  • Angel Food Cake – You can spend additional time making a fresh homemade angel food cake, but I’ve found that a high-quality store bought angel food cake is fine.
  • Layering – You can mix the berries together or you can do individual rows of blueberries split between cake and whipped cream.
  • Cake Topper – When I originally published this recipe I made the cutest patriotic cake topper.

Fruit Dessert Recipes

Glass trifle bowl filled with strawberries blueberries with whipped topping.

Still craving more fruit? Try these other fruit dessert recipes.

If you make this berry trifle 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 whipped cream, cake, and berries.

Berry Trifle

My 4 ingredient Berry Trifle recipe uses store bought angel food cake, whipped topping, and lots of fresh blueberries and strawberries. This is dessert comes together in minutes and is perfect for entertaining during the summer months.
5 from 4 votes
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Course: Dessert
Cuisine: American
Diet: Low Salt
Prep Time: 10 minutes
Refrigerating Time:: 30 minutes
Total Time: 40 minutes
Servings: 8 servings
Calories: 280kcal
Author: Katie

Equipment

  • Trifle Bowl

Ingredients

  • 1 store-bought angel food cake
  • 2 – 8 ounce tubs of Cool Whip
  • 1 pint strawberries chopped
  • 2 pints blueberries

Instructions

  • Slice the store-bought angel food cake horizontally in thirds. Then slice the cake into pieces to be layered in the trifle bowl.
  • Place one layer of angel food cake on the bottom of the trifle bowl. Then layer with one third of the Cool Whip, and ½ cup of the chopped strawberries and blueberries.
  • Next, add another layer of angel food cake on top of the fresh berries. Followed by another third of the Cool Whip. Smooth with a spatula, then add another layer of fresh berries.
  • Lastly, place the last layer of angel food cake and the remaining Cool Whip. Spread so that the Cool Whip just covers the angel food cake. Layer the remaining berries on top. Refrigerate for at least a half hour. Enjoy within 2-4 hours of making the trifle.

Notes

  • Whipped Cream – I have used both fresh homemade whipped cream and Cool Whip works best for this recipe. I’ve never tested this recipe canned whipped cream nor do I think it could hold up over time (it’s not stiff enough).
  • Berries – Fresh berries work best for this recipe. You can even use blackberries or even raspberries for this recipe.
  • Angel Food Cake – You can spend additional time making a fresh homemade angel food cake, but I’ve found that a high-quality store bought angel food cake is fine.
  • Layering – You can mix the berries together or you can do individual rows of blueberries split between cake and whipped cream.
  • Cake Topper – When I originally published this recipe I made the cutest patriotic cake topper.
 

Nutrition

Serving: 0.5c | Calories: 280kcal | Carbohydrates: 61g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 260mg | Potassium: 300mg | Fiber: 4g | Sugar: 37g | Vitamin A: 170IU | Vitamin C: 46mg | Calcium: 113mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

Blueberry Coffee Cake

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If you love coffee cake and love blueberries you’ll love this blueberry coffee cake. This make ahead breakfast is perfect for slow mornings and served best with a hot cup of coffee.

Two slices of Blueberry Coffee Cake with fresh bleuberries on a blue square plate with forks on the side.

We love a good breakfast pastry in my home. My Blueberry Coffee Cake also known as a Blueberry Buckle is not only delicious but relatively easy to make. This recipe does require a few steps, but I promise they are totally worth it. It’s similar to my Cinnamon Steusel Yogurt Coffeecake recipe, but the main difference is the plump juicy blueberries that are dotted throughout the cake. Even better you can enjoy blueberry cake for breakfast with coffee or as an after dinner dessert.

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Black Bean Mango Salad

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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

Ingredients on marble countertop: black beans, green onions, red onion, jalapeno, mango, cilantro, and lime juice.
  • 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!

Glass bowl with black beans, mango and green onion with cilantro.

Black Bean Mango Salad

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.
5 from 2 votes
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Course: Side Dish
Cuisine: American
Diet: Gluten Free, Low Lactose
Prep Time: 10 minutes
Refrigeration Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 243kcal
Author: Katie

Equipment

Ingredients

  • 15.5 oz. Black Beans drained and rinsed
  • 1 Mango diced
  • ¼ cup Green Onions sliced
  • 2 tablespoon Cilantro chopped
  • 2 tablespoon Extra Virgin Olive Oil
  • 2 tablespoon Lime Zest
  • 2 tablespoon Lime juice
  • 1 teaspoon Jalapeno seeded and finely chopped
  • ¼ teaspoon Salt
  • ⅛ teaspoon Black pepper

Instructions

  • Rinse and drain the can of black beans. Place the black beans in a large bowl. Mix in the remaining ingredients.
  • Chill for 30 minutes or until ready to serve.

Notes

  • 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.

Nutrition

Serving: 0.33c | Calories: 243kcal | Carbohydrates: 35g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 148mg | Potassium: 511mg | Fiber: 11g | Sugar: 7g | Vitamin A: 661IU | Vitamin C: 25mg | Calcium: 43mg | Iron: 3mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

Berry Cornmeal Pound Cake

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If you love the ease of making a pound cake you’ll love this easy recipe for Berry Cornmeal Pound Cake. This cormmeal cake recipe comes together in about an hour and a half time using pantry staples and fresh blueberries and raspberries.

Top view of a Berry Cornmeal Pound Cake with three slices resting on a blue and white checkered cloth.

I love pound cakes! I’m not sure if its because of the thick dense sweet bread or the fact that they are typically loaded with butter and sugar. In any event. They are delightful. My Berry Cornmeal Pound Cake can be eaten as a dessert or simply as a breakfast “bread”. In this case I ate the cornmeal cake as both. I paired it with a scoop of vanilla bean ice cream for an after dinner treat, and then enjoyed a slice for breakfast the next day.

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Old Fashioned Peach Cobbler

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If you love fresh peaches you’ll love my easy recipe for Old Fashioned Peach Cobbler. A traditional southern summertime dessert made in under an hours time with fresh peaches and pantry staples. Summer is not complete in my book unless you’ve made one or two peach cobblers.

Top view of a white crock with ice cream and peach cobbler, a glass baking dish with peach cobbler, and fresh peaches next to it.

I’ve been making this Old Fashion Peach Cobbler recipe for almost a decade now. In my book, summer is not complete if I haven’t made at least one if not two peach cobblers! Year’s ago, my husband and I would drive through Georgia for a DIY/Craft Blog Conference. On our drive home from Georgia we always stopped at Lane Southern Orchards to buy a box or two of peaches. I say a box… it’s like a massive box full of 50+ peaches. Maybe even more?

Once we get home its peach-a-palooza until we are all out of peaches. Peach puree, peach mojitos, grilled peaches, etc.

Yes, I love to make skillet peach cobbler or my slow cooker peach cobbler recipe. When I make peach cobbler for dessert I tend to make it the traditional way in a pan. I haven’t reinvented the wheel–instead I’ve tested all sorts of recipes that call home to the web.

Overall, I enjoy the recipe from Southern Living the best. I’ve made modifications over the years and found that I liked to double the recipe and cut the butter in half. Gasp! I know… cut the butter in half? To be honest I’ve never seen a difference in my cobbler with it only baking with half the butter required in the recipe.

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PF Changs Sweet Chili Brussel Sprouts

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If you love the sweet and spicy brussel sprouts at P.F. Changs you’ll love my take on these Sweet Chili Brussel Sprouts recipe. This recipe is done from start to finish in 20 minutes with just a few ingredients.

Top view of a white bowl filled with sliced browned brussels sprouts with sesame seeds and green onions.

Years ago, I created this easy recipe for Sweet Chili Brussels Sprouts. It is similar to PF Changs brussel sprouts recipe, a copycat like recipe for their Kung Pao Brussel sprouts recipe. Although the Kung Pao Brussels Sprouts boast more ingredients like red peppers, ginger, garlic, soy sauce, and unsalted peanuts to name a few. My Sweet Chili sprouts only have a few ingredients and make for an easy weeknight side dish.

I have loved the Asian cuisine since the ripe age of 4. I remember bellying up to plates full of Chinese food–mostly egg rolls and egg drop soup. I was obsessed with the cuisine and most mornings when my mom would ask me what I wanted for breakfast my response was Chinese food! Which is not like your typical 4 year old.

Not much has changed since I was first introduced–you can definitely still find me eating Chinese food for breakfast! In fact, my kids love Chinese food just as much as I do. Although we don’t have a P.F. Chang’s near us (a TOGO option coming soon) whenever we are near one it’s typically where we will eat. This is where this quicker P.F. Chang’s Copycat Brussels Sprouts recipe was created.

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Asian London Broil

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This Asian London Broil recipe is a delicious make ahead meal made in minutes the night before serving. Marinate the meat with fresh ingredients 12-24 hours before cooking, then grill for 15 minutes. Serve with rice, veggies, and a salad and dinner is complete.

Top view of a white plate filled with slices of steak, rice, and green beans with a wood cutting board with more steak.

You will find a London Broil on my menu just about every single month. If I’m not making an Asian marinade for steak for this Asian London Broil recipe. Then, I’m making my Pacific Rim Glazed London Broil or my Grilled Balsamic London Broil recipe.

Year’s ago, I bought London Broil for the first time and wasn’t sure what to do with it. I learned real quick that you need to have a great marinade. When I started making this cut of beef it sometimes was our only red meat we would consume for the month. After having kids, I craved beef and so I always have steak on the menu at least a few times a month.

Our local grocery store typically has a buy-one-get-one-free (BOGO) deal once a month on London Broil making it very affordable, and if marinated and cooked correctly this can be delicious cut of meat. If I can’t find it on BOGO then I’ll pick it up at my local wholesale club.

This Asian-style marinade is perfect for entertaining or an everyday meal. Best of all you make the marinade before hand and let the steak start soaking up all the wonderful flavors. This steak dinner takes a little planning but totally worth it!

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Spiced Shrimp with Ginger Rice and Peas

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This delicious recipe for Spiced Shrimp with Ginger Rice and Peas comes together in less then a half hours time! This Asian-Infusion main dish is gluten free and makes for a quick weeknight dinner.

White plate with a blue rim sitting on a counter filled with shrimp, rice, green peas, green onions, and green beans.

Every now and then I really want to switch up my dinner routine and this Spiced Shrimp with Ginger Rice and Peas makes for the perfect unique dinner. I can’t say that my kids love this meal. This is definitely more of an acquired more sophisticated taste since the Shrimp are coated in cumin and ground coriander spices. Plain white rice is elevated to the next level with sauteed scallions, ginger, and garlic. During the last few minutes of cooking frozen peas are adding to the rice for an additional pop of both color and flavor.

I love to make shrimp and ginger rice as an easy weekend lunch or a quick weeknight dinner. Best of all I almost always have all the ingredients on hand since I love to keep a bag of frozen shrimp in the freezer at all times. Frozen shrimp is my go-to when I’m looking for a quick and easy dinner.

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Malibu Bay Breeze

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Bring the tropics to your home with this classic Malibu Bay Breeze drink recipe. This drink is made with equal parts Mailbu Rum, Pineapple Juice, and Cranberry juice.

Two glasses filled with peach colored juice with limes and pineapple on counter.

One of my all time favorite drinks is the Malibu Bay Breeze. This cocktail burst with flavor that reminds me of the tropics. You will often find my husband and I sipping on cups full on the weekends as we lounge by the pool–imagining that we are somewhere tropical. We often dub the bay breeze cocktail as our “Sunday juice”. If you are looking for a delicious and easy-to-drink cocktail to sip poolside I think you’ll love this drink.

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Shrimp Boil Foil Packets

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I love to make Shrimp Boil Foil Packets that boast all the great flavors of a traditional low country boil with shrimp, smoked sausage, potatoes, and corn that can be customized in individual foil packets. This easy summer-time dinner comes together in about 45 minutes time.

Close up of a white bowl lined with foil with corn on the cob, shrimp, sausage, and lemon wedges.

Do you love a good shrimp boil? It’s very rare that I make my large batch shrimp and crab boil for my family. Unless, I’m hosting extra people. Instead, I’ll treat my family to Shrimp Boil Foil Packets. I love that you get all the great flavors of a shrimp boil, but in an individual aluminum foil packet. This means very little mess to clean up, and it’s great for customizing dinner for individuals without doing additional work.

If you love the flavors of a shrimp and sausage boil I think you’ll love these shrimp boil packets. Best of all you can make them on the grill or in the oven. They come out the same either method of cooking.

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Why this Recipe Works

Convenience: This recipe is perfect for anyone who loves seafood but doesn’t have the time to cook an elaborate meal. The foil packets can be prepared in advance and cooked on the grill, making it an ideal option for busy weeknights or for entertaining guests.

Flavorful: Shrimp boil seasoning is the star of this recipe, infusing each ingredient with its signature flavor. The combination of shrimp, potatoes, corn, and sausage creates a delicious and satisfying meal that will leave your taste buds begging for more.

Versatile: The beauty of this recipe is that you can customize it to your liking. Swap out the sausage for chicken, or add additional vegetables like onions or peppers. You can even use different seafood like crawfish or crab legs. The possibilities are endless, making it a recipe that you’ll want to come back to time and time again.

Ingredients

Ingredients: parsley, potatoes, shrimp, butter, kielbasa, corn, old bay seasonning, and lemon.
  • Shrimp – I like to use large to extra-large shrimp for my foil packets. You can use peeled or unpeeled packets. Totally up to you on what you prefer.
  • Sausage – I like to use smoked kielbasa for my low country boils.
  • Potatoes – You can use yukon gold or red potatoes. I advise using the mini potatoes and cutting them in quarters so they cook not only evenly but quickly!
  • Corn – I love to use fresh corn on the cob. I’ll cut one cob of corn in 4 so each packets gets a whole ear of corn!
  • Lemon – I like to put a few slices of lemon in each packet. It adds additional natural salt and brightens up the dish!
  • Seasoning – I love to toss everything with Old Bay Seasoning for the ultimate shrimp boil flavors.
  • Butter – Lots of butter goes into this delicious shrimp and sausage boil packet!

Directions

Top view of a bowl of quartered potatoes, diced kielbasa, lemon wedges, shrimp, corn on the cob, parsley, butter, old bay seasoning, and foil on counter.

Prep the kielbasa, corn on the cob, shrimp, lemon wedges, parsley, and potatoes prior to starting the assembly of pouches.

Four photos of the process of making a shrimp boil packets, poatoes, corn, sausage, and shrimp.

Place a 16-18-inch piece of aluminum foil on the countertop. Fold each edge ½-inch in two times. Then place a quarter of the quartered potatoes on top of the foil. Followed by the sliced kielbasa and shrimp on top of the potatoes. Place four pieces of corn (which equals one whole ear) on each of the corners of the potato/sausage/kielbasa pile.

Foil on ounter with corn, shrimp, sausage, butter, parsley, lemon wedges, and old bay seasoning on top.

Sprinkle 2 teaspoons of Old Bay Seasoning along with a teaspoon of diced fresh parsley on top. Place 2 tablespoons of butter on top of the shrimp and 2 lemon wedges.

Bring the long end of the foil to the other side and begin to fold edges. Fold all three edges so that no steam can escape from the foil packet.

Repeat, three more times until you have four foil packets made and all ingredients are used.

Shrimp Boil Packets on the Grill

Four foil packets on a gas grill.
  • Preheat a gas grill to 500 degrees Fahrenheit.
  • Reduce the heat to low. Then place the four foil packets on to the grill. Grill for 25 minutes or until the potatoes are soft.
  • Once the foil packet dinner is done, carefully transfer off the grill and on to a sheet pan. Place foil packets in large shallow bowls, carefully life foil open and enjoy!

Shrimp Boil in Oven

  • Preheat the oven to 350 degrees Fahrenheit.
  • Place two foil packets on a baking sheet, and the other two packets on another baking sheet. Place foil packets in large shallow bowls, carefully lift foil open and enjoy straight from the foil or dump into a bowl.
  • Carefully remove the baking sheets from the oven. Place foil packets in large shallow bowls, carefully lift foil open and enjoy straight from the foil or dump into a bowl.

Frequently Asked Questions

Top view of two foil packets filled with shrimp, corn, sausage, and lemon.
How many people will this shrimp boil feed?

These shrimp boil packets make enough to feed 4 adults. However, you can easily make more foil packets by adding additional ingredients to make more.

What goes with shrimp boil?

Some of my favorite sides to serve with a shrimp boil are coleslaw, baked beans, potato salad, pasta salad, leafy green salad, and crusty bread.

How much shrimp do you need per person?

I like to serve ⅓ to ½ pound of shrimp per person. For these foil packets I go with ⅓ pound of large shrimp. If you have people who love shrimp definitely go with ½ pound per person.

Is Old Bay Seasoning Spicy?

Yes, it definitely has a nice kick to it. Old bay has both black and red pepper in the seasoning blend which gives it a little kick. Enough to where my kids complain “it’s too spicy” but adults don’t really complain at all!

Tips & Tricks

Close up of one foil packet opened with corn, lemon, sausage, and shrimp in a white bowl.

Here are all my favorite expert tips and tricks when making shrimp boil foil packets.

  • Baby Potatoes – 1 pound of baby potatoes is about 18 potatoes. Divide them evenly among the foil packets.
  • Prep Ahead of Assembly – It is key that you prep all the ingredients prior to starting to assemble. I slice the kielbasa and remove shrimp shells and tails first. I’ll dice parsley and slice lemon wedges next. I’ll cut a stick of butter into 8 equal pieces and then cut the entire stick lengthwise so you have 4 smaller pieces of butter. The very last thing I’ll do is quarter the potatoes as these will start to brown and oxidize.
  • Less Heat – If someone in your home does not like spicy food reduce the amount of Old Bay Seasoning in their packet to at most 1 teaspoon. My kids find it too spicy the way this recipe is written. For their foil packet I will use minimal amount of spices tossing just a little bit on the shrimp, potatoes and sausage and none on the corn.
  • Unsalted Butter – It’s important to use unsalted butter for this recipe. The Old Bay Seasoning and kielbasa all contain a lot of salt. Plus lemon brings additional salt like flavors to the dish. If you use salted butter you will have a very salty dinner.
  • Transferring – Whenever I transfer the foil packets to and from the grill I use a sheet pan. I find it’s the easiest way to ensure the foil packs don’t rip. Plus once they are done they will be super hot and juice could leak out.

Cooked Shrimp Recipes

Two foil pouches in a white bowl filled with corn, sausage, shrimp, lemon wedges, and potatoes.

Here are a few more of my favorite cooked shrimp recipes that make for an easy lunch or dinner.

Love foil packet meals? Try these other recipes…

If you make this shrimp boil packet 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!

Aluminum foil packet with corn on the cob, potatoes, and shrimp with lemon wedge.

Shrimp Boil Packets

I love to make Shrimp Boil Packets that boast all the great flavors of a traditional low country boil with shrimp, smoked sausage, potatoes, and corn that can be customized in individual foil packets. This easy summer-time dinner comes together in about 45 minutes time.
5 from 1 vote
Print Pin Save Rate
Course: Main Course
Cuisine: American
Diet: Gluten Free
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4
Calories: 830kcal
Author: Katie

Equipment

Ingredients

  • 1 pound Baby Yukon potatoes divided
  • 12 ounce Beef Polska Kielbasa cut in 2-3 inch chunks
  • 1.5 pound Large shrimp divided
  • 4 Corn on the cob cut in quarters
  • 8 teaspoons Old bay seasoning divided
  • 2 tablespoons Fresh Parsley diced
  • ½ cup Unsalted butter divided
  • 1 Lemon

Instructions

  • Prep the kielbasa, corn on the cob, shrimp, lemon wedges, parsley, and potatoes prior to starting the assembly of pouches.
  • Place a 16-18-inch piece of aluminum foil on the countertop. Fold each edge ½-inch in two times. Then place a quarter of the quartered potatoes on top of the foil. Followed by the sliced kielbasa and shrimp on top of the potatoes. Place four pieces of corn (which equals one whole ear) on each of the corners of the potato/sausage/kielbasa pile.
  • Sprinkle 2 teaspoons of Old Bay Seasoning along with a teaspoon of diced fresh parsley on top. Place 2 tablespoons of butter on top of the shrimp and 2 lemon wedges.
  • Bring the long end of the foil to the other side and begin to fold edges. Fold all three edges so that no steam can escape from the foil packet.
  • Repeat, three more times until you have four foil packets made and all ingredients are used.

On the Grill

  • Preheat a gas grill to 500 degrees Fahrenheit.
  • Reduce the heat to low. Then place the four foil packets on to the grill. Grill for 25 minutes or until the potatoes are soft.
  • Once the foil packet dinner is done, carefully transfer off the grill and on to a sheet pan. Place foil packets in large shallow bowls, carefully life foil open and enjoy!

Baking in Oven

  • Preheat the oven to 350 degrees Fahrenheit.
  • Place two foil packets on a baking sheet, and the other two packets on another baking sheet. Place foil packets in large shallow bowls, carefully lift foil open and enjoy straight from the foil or dump into a bowl.
  • Carefully remove the baking sheets from the oven. Place foil packets in large shallow bowls, carefully lift foil open and enjoy straight from the foil or dump into a bowl.

Video

Notes

  • Baby Potatoes – 1 pound of baby potatoes is about 18 potatoes. Divide them evenly among the foil packets.
  • Prep Ahead of Assembly – It is key that you prep all the ingredients prior to starting to assemble. I slice the kielbasa and remove shrimp shells and tails first. I’ll dice parsley and slice lemon wedges next. I’ll cut a stick of butter into 8 equal pieces and then cut the entire stick lengthwise so you have 4 smaller pieces of butter. The very last thing I’ll do is quarter the potatoes as these will start to brown and oxidize.
  • Less Heat – If someone in your home does not like spicy food reduce the amount of Old Bay Seasoning in their packet to at most 1 teaspoon. My kids find it too spicy the way this recipe is written. For their foil packet I will use minimal amount of spices tossing just a little bit on the shrimp, potatoes and sausage and none on the corn.
  • Unsalted Butter – It’s important to use unsalted butter for this recipe. The Old Bay Seasoning and kielbasa all contain a lot of salt. Plus lemon brings additional salt like flavors to the dish. If you use salted butter you will have a very salty dinner.
  • Transferring – Whenever I transfer the foil packets to and from the grill I use a sheet pan. I find it’s the easiest way to ensure the foil packs don’t rip. Plus once they are done they will be super hot and juice could leak out.

Nutrition

Serving: 1g | Calories: 830kcal | Carbohydrates: 41g | Protein: 53g | Fat: 51g | Saturated Fat: 24g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 549mg | Sodium: 2092mg | Potassium: 1111mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1154IU | Vitamin C: 42mg | Calcium: 322mg | Iron: 8mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

50 Healthy Family Meals

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What’s for dinner? I have 50 Easy, Healthy Family Meals to get you out of the dinnertime rut, and bringing dinnertime joy back to the table for everyone. No need to make separate meals for kids and adults. Dinnertime is about sharing the same meal together. After all, you are not a short order cook!

Top left; meatloaf; top rightl chicken fajitas in skillet, bottom right; pulled pork, bottom left fish tacos with text on image.

Being a parent is hard. So why does dinner have to be hard too? Today, I’m focusing on ways to help not only simplify your dinner time routine but get you out of the “what’s for dinner” rut! My recipe round-up of 50+ Easy Healthy Family Meals is sure to be your new go-to. My hope, is that you will save (or pin) this list of family meals and start cooking down the entire list.

Most dinners are perfect for a family of 4. However, some might make more or a little less. Either way–I know you are going to love this time saving guide to give you a wide variety of ideas for dinner.

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French Vanilla Ice Cream

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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

Ingredients on marble countertop: heavy whipping cream, eggs, vanilla bean, sugar, and half and half in measuring cup.
  • 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
    Print Pin Save Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 45 minutes
    Cook Time: 15 minutes
    Chilling Time: 8 hours
    Total Time: 9 hours
    Servings: 16
    Calories: 255kcal
    Author: Katie

    Equipment

    Ingredients

    • 2-½ cups Half and Half
    • 8 Egg yolks
    • 1 cup Sugar
    • 2-½ cups Whipping cream
    • 1 Vanilla bean pod split and inside scraped
    • ⅛ teaspoon Salt

    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

    Serving: 0.5c | Calories: 255kcal | Carbohydrates: 15g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 163mg | Sodium: 52mg | Potassium: 87mg | Sugar: 13g | Vitamin A: 810IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!
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    Disclosure: There are affiliate links present in this post. That means if you click on a link and purchase something. I will receive a small percentage of the sale at no additional cost to you. Thank you for your continuous support of Katie’s Cucina!

    Instant Pot Baked Beans

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    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, this gluten and dairy free recipe can also feed a large crowd!

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

    A few years back, I decided to try and make homemade baked beans. Of course the first thing that I turned to was my Instant Pot. I mean, naturally, it’s the only way I will cook dry beans from scratch. Not only are homemade baked beans pretty easy to cook, but I also know every single ingredient that is in the baked beans thanks to the homemade barbecue sauce you make.

    This Instant Pot Baked Beans recipe makes enough to feed a large crowd. If you don’t have a large crowd to feed you can make a batch, and then freeze the remaining leftover baked beans. I portion them in quart freezer bags for future meals. If you love baked beans I think you’ll love making your own.

    Table of contents

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    Slow Cooker Pulled Pork

    by 6 Comments

    Slow Cooker Pulled Pork takes only minutes to prep, with minimal ingredients, and slow cooks for 10 hours. The pork is then shredded and smothered in your favorite barbecue sauce. This is the best pulled pork recipe and very versatile. You can eat it as is or place the pulled pork between two buns to enjoy as a pulled pork sandwich.

    White oval baking dish with shredded pulled pork on a wood cutting board with sides around the dish.

    Are you in search of the best pulled pork recipe? If so, you are in luck! During the summer months (and really year round) I love to let my slow cooker do all the work for dinner. My Slow Cooker Pulled Pork recipe is one of my go-to easy dinners thanks to the low prep, few ingredients, and bulk amount of main dish it makes. We love pork in my home. Whether it’s a Shoulder Roast or a pork tenderloin you’ll find pork on our menu often. Whether you are feeding a crowd or simply craving barbecue you will love this bbq pulled pork.

    Over the years I have tweaked and created the very best pulled pork recipe. This recipe makes a lot so be prepared if you are trying to make it just for a family of 4. I never mind having leftover pulled pork, because it only means that I’ll get to make my favorite pulled pork nachos! It’s a great way to reinvent leftovers.

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    Why this Recipe Works

    Convenience – Making pulled pork in a slow cooker is incredibly convenient! You can prep everything in the morning or even the night before, set it to cook, and come back to a delicious, tender, and flavorful meal in the evening. It’s a perfect option for busy weekdays or lazy weekends when you don’t want to spend too much time in the kitchen.

    Feeds A Crowd – One pork shoulder can feed a lot of people. So if you are entertaining and looking for something that is inexpensive and feeds a lot of people pulled pork is the ticket.

    Flavor – Slow cooking pork is an excellent way to infuse the meat with flavor. As the pork cooks low and slow, the flavors of the spices, herbs, and other ingredients you’ve added to the dish have ample time to meld together and create a mouthwatering taste that is sure to please everyone’s taste buds.

    Versatility – Pulled pork is a versatile dish that can be used in many different ways. You can serve it as a main dish with your favorite sides, use it as a filling for tacos, sandwiches, or even use it as a topping for pizza or baked potatoes. The possibilities are endless, and the slow cooker makes it easy to create a large batch that you can enjoy throughout the week.

    Ingredients

    Ingredients on marble countertop: pork shoulder, onions, pineapple juice, salt, pepper, and garlic powder.
    • Pork – I use a Pork Shoulder otherwise known as a Boston Butt. Anywhere from 4-7 pounds works for this recipe.
    • Seasonings – I use a mix of salt, pepper, and garlic powder for my rub for the pulled pork.
    • Onion – I love to line the bottom of the slow cooker with sliced onions.
    • Pineapple Juice – One cup of pineapple juice is all you need. The onions and pork will

    Pulled Pork Rub Recipe

    Two photos: lefto f a hand holding three spices in a small bowl; right of a seasoned pork shoulder.

    Mix together the salt, black pepper, and garlic powder. Rub all over the pork shoulder until fully covered and seasoning is used up.

    How to Cook Boston Butt in Crockpot

    Top view of sliced onions in a black slow cooker.

    Place the sliced onions on the bottom of a 6 quart slow cooker.

    Top view of a raw Boston Butt roast on top of onions in a black slow cooker.

    Then plan the pork shoulder FAT SIDE UP in the slow cooker. Pour the pineapple juice. Place the lid on the slow cooker and cook on low for 10 hours.

    Three photos of cooked pork; right photos of shredded pork with barbecue sauce.

    After the pork is done cooking, carefully remove the pork from the slow cooker and place into a large serving dish. Remove as much of the fat off of the pork as possible. Begin to shred the meat. Once all the pork is shredded, add the cooked onions into the meat and about ¼ cup of the liquid.

    Next, add ¾ of a bottle of barbecue sauce to the shredded pork. Mix well. Serve immediately or drain most of the liquid out of the slow cooker and place back in slow cooker on “warm” setting until ready to enjoy.

    FAQs

    Top view of an oval dish on a wood cutting board with rolls and pulled pork sandwiches next to it.
    How much pulled pork will feed 12 people?

    If you are looking to feed a crowd. Pulled pork is a great option. I typically like to allocate a half pound of meat per person. For a party of 12 you should look for a 6lb pork shoulder.

    What is the best liquid to cook pulled pork in?

    I love to use pineapple juice for pulled pork. However, apple juice, beer, or even water works well too.

    What cut of meat is used for pulled pork?

    A pork shoulder is the cut of meat you will use for pulled pork. This cut of meat also has a few other names. Boston Butt is another common name used when referencing the type of meat used for pulled pork.

    Do you cut the fat off pork shoulder before slow cooking?

    No, I love to keep the fat on because this is what keeps the meat moist and juicy. The fat also adds so much flavor to the broth. After the pork shoulder is done cooking you can easily cut the fat off.

    Can I use pork loin instead of pork shoulder for pulled pork?

    No you cannot use a pork loin instead of a pork shoulder for pulled pork. This is because a pork loin is extremely lean and contains little to no fat.

    Do I need to cook the Boston Butt fat side up?

    Always cook the pork shoulder with the FAT SIDE UP in the slow cooker/crock pot. This is to help keep the meat moist while cooking.

    Expert Tips

    Pulled pork sandwich with barbecue sauce on a wood cutting board.

    Here are all my expert tips I’ve found helpful when I make pulled pork in the slow cooker.

    • Pork – The most common cut of meat used for pulled pork is a pork shoulder or also known as a Boston Butt Pork Roast.
    • Liquid – I like to use pineapple juice. If you don’t have this on hand you can use apple juice or even a light lager beer. If you don’t have any of those options on hand water always works but just does not provide as much flavor.
    • Pulled Pork Sandwiches – Serve ½ cup portions of shredded pulled pork on to a hamburger bun. Top with more barbecue sauce if desired. Add a scoop of coleslaw to your sandwich for an extra treat! Or top with bread and butter pickles.
    • Cooking Liquid – Reserve 1-2 cups of the cooking liquid that the pulled pork was made in for freezing and reheating.
    • Freezing leftovers – You will have a lot of shredded pork leftover depending on how many people you feed for the initial dinner. The good news is that the bbq pulled pork freezes great! Simply place a 1-2 cup portion of shredded pork (with extra cooking liquid if you happened to reserve it) in a labeled freezer bag. Freeze flat for up to 3 months.
    • Reheat Frozen Shredded Pork – To reheat the frozen shredded pork you will want to place the frozen pork in the refrigerator the night before to thaw. Once thawed you’ll want to cook on the stove top on medium-low heat until warm. Add liquid to the sauce pan to prevent the pulled pork from drying out. I would personally avoid reheating in the microwave as that may dry out the pork.

    Pulled Pork Side Dishes

    Top view of side dishes around a bowl of shredded pork with buns on cutting board.

    If you make Crock Pot pulled pork you might be looking for some sides to serve it with. Here are a few of my favorite side dish recipes that compliment the bbq pulled pork.

    Looking for more side dishes? Check out my 15 Delicious Pulled Pork Sides roundup.

    If you make this pulled pork crock pot 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!

    White oval dish with shredded pulled pork and barbecue sauce.

    Slow Cooker Pulled Pork

    Slow Cooker Pulled Pork takes only minutes to prep, with minimal ingredients, and slow cooks for 10 hours. The pork is then shredded and smothered in your favorite barbecue sauce. You can eat it as is or place the pulled pork between two buns to enjoy as a pulled pork sandwich.
    5 from 2 votes
    Print Pin Save Rate
    Course: Main Course
    Cuisine: American
    Diet: Gluten Free, Low Lactose
    Prep Time: 10 minutes
    Cook Time: 10 hours
    Total Time: 10 hours 10 minutes
    Servings: 12
    Calories: 424kcal
    Author: Katie

    Equipment

    Ingredients

    • 1 Onion thinly sliced
    • 1 teaspoon Kosher Salt
    • 1 teaspoon Black pepper
    • 1 teaspoon Garlic Powder
    • 6 pounds Pork Shoulder
    • 8 ounces Pineapple Juice
    • 18 ounces Barbecue Sauce

    Instructions

    • Mix together the salt, black pepper, and garlic powder. Rub all over the pork shoulder until fully covered and seasoning is used up.
    • Place the sliced onions on the bottom of a 6 quart slow cooker. Then plan the pork shoulder FAT SIDE UP in the slow cooker. Pour the pineapple juice. Place the lid on the slow cooker and cook on low for 10 hours.
    • After the pork is done cooking, carefully remove the pork from the slow cooker and place into a large serving dish. Remove as much of the fat off of the pork as possible. Begin to shred the meat. Once all the pork is shredded, add the cooked onions into the meat and about ¼ cup of the liquid.
    • Next, add ¾ of a bottle of barbecue sauce to the shredded pork. Mix well. Serve immediately or drain most of the liquid out of the slow cooker and place back in slow cooker on "warm" setting until ready to enjoy.

    Video

    Notes

    • Pork – The most common cut of meat used for pulled pork is a pork shoulder or also known as a Boston Butt Pork Roast.
    • Liquid – I like to use pineapple juice. If you don’t have this on hand you can use apple juice or even a light lager beer. If you don’t have any of those options on hand water always works but just does not provide as much flavor.
    • Pulled Pork Sandwiches – Serve ½ cup portions of shredded pulled pork on to a hamburger bun. Top with more barbecue sauce if desired. Add a scoop of coleslaw to your sandwich for an extra treat! Or top with bread and butter pickles.
    • Cooking Liquid – Reserve 1-2 cups of the cooking liquid that the pulled pork was made in for freezing and reheating.
    • Freezing leftovers – You will have a lot of shredded pork leftover depending on how many people you feed for the initial dinner. The good news is that the bbq pulled pork freezes great! Simply place a 1-2 cup portion of shredded pork (with extra cooking liquid if you happened to reserve it) in a labeled freezer bag. Freeze flat for up to 3 months.
    • Reheat Frozen Shredded Pork – To reheat the frozen shredded pork you will want to place the frozen pork in the refrigerator the night before to thaw. Once thawed you’ll want to cook on the stove top on medium-low heat until warm. Add liquid to the sauce pan to prevent the pulled pork from drying out. I would personally avoid reheating in the microwave as that may dry out the pork.

    Nutrition

    Serving: 0.5c | Calories: 424kcal | Carbohydrates: 21g | Protein: 45g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 152mg | Sodium: 804mg | Potassium: 915mg | Fiber: 1g | Sugar: 16g | Vitamin A: 111IU | Vitamin C: 5mg | Calcium: 51mg | Iron: 3mg
    Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

    Southern Green Beans Recipe

    by 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

    Ingredients on counter, bacon, green beans, salt, onions, liquid smoke, and water.
    • 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!

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

    Southern Green Beans Recipe

    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.
    5 from 1 vote
    Print Pin Save Rate
    Course: Side Dish
    Cuisine: American
    Diet: Gluten Free, Low Lactose
    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Total Time: 30 minutes
    Servings: 4
    Calories: 85kcal
    Author: Katie

    Equipment

    • Stove Top

    Ingredients

    • 2 Bacon Slices diced
    • 1 pound fresh green beans trimmed
    • 3 cups water
    • 2 teaspoons salt
    • 1 tablespoon dried minced onion
    • 1 teaspoon Liquid Smoke

    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

    Serving: 0.5c | Calories: 85kcal | Carbohydrates: 9g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 1254mg | Potassium: 282mg | Fiber: 3g | Sugar: 4g | Vitamin A: 787IU | Vitamin C: 15mg | Calcium: 52mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

    Orzo Pasta Salad

    by 9 Comments

    Looking for a delicious Orzo Pasta Salad recipe to make for your next barbecue or picnic? My pasta salad has pepperoni, homegrown tomatoes, cucumbers, olives, and mozzarella cheese all tossed in a delicious herb sauce. This recipe comes together in under a half hour, and can be made the day before.

    Top view of a glass bowl filled with orzo pasta salad, tomatoes, and mozzarella cheese.

    When I think of picnics and barbecues I think of pasta salads and potato salads. Something about the quintessential side dish that gets me every time. I’ve made my tried and true pasta salad year after year. When I want to spice things up I’ll make this Orzo Pasta Salad.

    This Orzo Antipasto Salad is loaded full of fresh tomatoes, mozzarella, olives, cucumbers and pepperoni! I also love pasta salads because you can make them ahead of time and nine times out of ten they only get better over time. For this pasta salad, I used Gourmet Garden Italian Herbs paste which made a pesto like taste throughout the pasta salad! This truly tastes like eating a plate of antipasto but in the pasta salad form. This salad pairs beautifully with everything from burgers to pulled pork.

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    Why this Recipe Works

    Flavors – The combination of orzo and pepperoni creates a perfect balance of flavors and textures. The orzo pasta provides a delicate and slightly chewy base, while the pepperoni adds a salty and savory punch. Together, they create a satisfying and filling dish that’s perfect for any occasion.

    Versatile – This orzo pasta salad is incredibly versatile and can be customized to suit any taste preference. You can add other ingredients such as olives, feta cheese, cherry tomatoes, or chopped veggies to make it even more flavorful and nutritious. Plus, it’s easy to make and can be prepared ahead of time, which makes it ideal for meal prep or potlucks.

    Crowd–Pleaser -This recipe is a crowd-pleaser and is sure to impress your guests. The vibrant colors, bold flavors, and beautiful presentation make it a showstopper on any table. Whether you’re hosting a backyard barbecue or a dinner party, this orzo pasta salad with pepperoni is a delicious and satisfying option that everyone will love.

    Ingredients

    Ingredients on counter; orzo, pepperoni, cucumber, tomatoes, italian herbs, olives, and mini mozzarella.
    • Orzo – One box of orzo will feed a crowd!
    • Gourmet Garden Italian Herbs Paste – This paste is the base to the dressing you will make. If you can’t find it I give tips below on how to make a similar paste of your own.
    • Olive Oil – A robust olive oil brings the herb paste to life.
    • Vegetables – I like to add cucumber, tomatoes, and olives to my orzo salad.
    • Pepperoni – I use large pepperoni that I’ll chop into bite-size pieces.
    • Mozzarella – I prefer to use the mozzarella pearls for this recipe. A half package is about all you need.

    Directions

    Wooden spoon showing orzo cooking a pot of boiling water on a stovetop.

    Boil a pot of water for the pasta. Add the 1 tablespoon of salt to the water and cook orzo according to box instruction (about 12 minutes or until soft).

    Drain the orzo in a colander and run under cool water until the pasta is at room temperature. Place pasta in a large container.

    Top view of a female hand whisking an herb dressing together.

    In a glass bowl add the Gourmet Garden Italian Herbs Paste, water, and olive oil.

    Top view of a glass bowl filled with orzo and Italian herb dressing.

    Whisk until smooth. Pour the Italian herb dressing over the cooked orzo.

    Top view of a glass bowl filled with orzo pasta and veggies on a red and white striped cloth.

    Next mix in the tomatoes, mozzarella, cucumbers, olives, and pepperoni slices. Mix well until everything is incorporated. Refrigerate for 30 minutes before serving.

    FAQs

    Gladd bowl filled with orzo Italian pasta salad.

    Here are all the frequently asked questions readers have asked when making my Orzo Antipasto Salad recipe.

    How many people does this orzo pasta salad feed?

    This recipe makes a lot and will easily feed 12 people if not more!

    Should orzo be rinsed after cooking?

    Whenever you cook any pasta you need to rinse the pasta. When making pasta salad it’s always a good idea to run it through cold water for about a minute to chill the pasta so you can mix in all the other ingredients.

    Is orzo served hot or cold?

    It depends on how you want to eat your orzo. You can serve it hot or cold. I love to serve it hot like an adult macaroni and cheese or you can serve it cold as a pasta salad.

    Why is my orzo mushy?

    Your orzo is mushy because you have over cooked your orzo. A box of orzo typically takes about 10 minutes to cook in boiling water. I start to test the orzo by scooping a tiny spoonful out of the pot at the 7-8 minute mark.

    Tips & Tricks

    Female hand holding Italian Herb Gorumet Garden Stir-In Paste.

    Here are a few of my favorite tips and tricks I’ve learned when making an easy orzo salad for a crowd.

    • Gourmet Garden Italian Herbs Paste – This can be found in the produce section. You will need one whole tube for this recipe. If you can’t find that I suggest you place ½ cup fresh parsley, basil, oregano, thyme, and dill in a food processor with ¼ cup oil and puree until a thick paste forms.
    • Pepperoni – You can use large pepperoni that you chop or the small tiny circle pepperoni that do not need chopping.
    • Tomatoes and Olives – If you find the tomatoes to be too large you can chop them in half.
    • Leftovers – Store leftovers in a sealed container in the refrigerator for up to 3 days.

    Easy Salad Recipes

    White plate filled with orzo pasta salad with pulled pork sandwich on the plate.

    Love salads? Try some of my other favorite salad recipes that work for any barbecue!

    If you make this orzo 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!

    Glass bowl filled with orzo pasta, cheese, tomatoes, and pepperoni.

    Orzo Pasta Salad

    Looking for a delicious Orzo Pasta Salad recipe to make for your next barbecue or picnic? My pasta salad has pepperoni, homegrown tomatoes, cucumbers, olives, and mozzarella cheese all tossed in a delicious herb sauce. This recipe comes together in under a half hour, and can be made the day before.
    5 from 1 vote
    Print Pin Save Rate
    Course: Salad, Side Dish
    Cuisine: American
    Diet: Low Salt
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Chill Time: 30 minutes
    Total Time: 55 minutes
    Servings: 12
    Calories: 326kcal
    Author: Katie

    Equipment

    • Stove Top
    • Refrigerator

    Ingredients

    • 1 tablespoon salt for water
    • 16 ounces Box of Orzo Pasta
    • ¼ cup Gourmet Garden Italian Herbs Paste
    • ¼ cup Water
    • ¼ cup Olive oil
    • 10 ounces Grape tomatoes
    • ½ cup Cucumber diced
    • ½ cup mini mozzarella
    • ½ cup Green Olives
    • 25 slices Pepperoni chopped

    Instructions

    • Boil a pot of water for the pasta. Add the 1 tablespoon of salt to the water and cook orzo according to box instruction (about 12 minutes or until soft).
    • Drain the orzo in a colander and run under cool water until the pasta is at room temperature. Place pasta in a large container.
    • In a glass bowl add the Gourmet Garden Italian Herbs Paste, water, and olive oil. Whisk until smooth.
    • Pour the Italian herb dressing over the cooked orzo.
    • Next mix in the tomatoes, mozzarella, cucumbers, olives, and pepperoni slices. Mix well until everything is incorporated.
    • Refrigerate for 30 minutes before serving.

    Notes

    • Gourmet Garden Italian Herbs Paste – This can be found in the produce section. You will need one whole tube for this recipe. If you can’t find that I suggest you place ½ cup fresh parsley, basil, oregano, thyme, and dill in a food processor with ¼ cup oil and puree until a thick paste forms.
    • Pepperoni – You can use large peproni that you chop or the small tiny circle pepperoni that do not need chopping.
    • Tomatoes and Olives – If you find the tomatoes to be too large you can chop them in half.
    • Leftovers – Store leftovers in a sealed container in the refrigerator for up to 3 days.

    Nutrition

    Serving: 0.5c | Calories: 326kcal | Carbohydrates: 47g | Protein: 11g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 292mg | Potassium: 270mg | Fiber: 3g | Sugar: 3g | Vitamin A: 376IU | Vitamin C: 8mg | Calcium: 73mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

    Italian Bruschetta Recipe

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    My Italian Bruschetta Recipe has fresh diced plum tomatoes paired with olive oil, garlic, salt, and pepper that are mixed together and topped with threads of fresh basil leaves.

    White platter with 6 pieces of baguettes with bruschetta on top.

    We love a good appetizer in my home. My Italian Bruschetta Recipe is an easy appetizer I have been making for well over a decade now. Any time I have a few plum tomatoes I make sure to grab a baguette at the grocery store. I’ll whip up the tomato basil bruschetta before dinner or prep at lunch time for an easy appetizer later on.

    Once you try this recipe easy bruschetta recipe. You will never order bruschetta out at a restaurant again. My recipe is just as good as the restaurants, and even better you don’t have to limit yourself to just 1 or 2. Instead, you can eat as much as you want and it won’t cost you an arm and a leg!

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    Cavatappi Amatriciana

    by 2 Comments

    My Cavatappi Amatriciana recipe tastes just like the famous pasta side dish served at Carrabba’s Italian Grill. This Roman classic pasta sauce is made from scratch in under an hour. This pasta recipe is one your family will be asking for second and third helpings.

    Two white bowls filled with corkscrew pasta topped with sauce, basil, and cheese with skillet in background.

    As you might know by now, my family and I love Carrabba’s Italian Grill. Years ago, I worked tirelessly replicating and perfecting Carrabba’s copycat recipes. I have over a half dozen copycat recipes. My Cavatappi Amatriciana recipe is pretty spot on to the restaurant version. I never knew until I was watching an episode of Bobby & Giada in Italy and learned that Amatriciana sauce comes from Rome. There are in fact four different traditional pasta/sauce dishes from Rome. They are Gricia, Cacio e Pepe, Carbonara, and Amatriciana. 

    I actually remember eating spaghetti all’amatriciana while we visited Rome for the day back in 2012. I was so happy to find that the recipe tasted very similar to what we have enjoyed here in the United States. So if you love the spiciness of Amatriciana sauce, you are going to love this recipe.

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    Chicken Milanese

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    My Chicken Milanese recipe tastes just like the one at Carrabba’s Italian Grill but at a fraction of the cost. In this homemade version of the dish, crispy “Pecorino Romano”-crusted, breaded chicken cutlets rest on a bed of arugula and grape tomatoes tossed in olive oil and balsamic vinegar.

    Top view of two white plate with a blue rim filled with arugula and tomato salad with a chicken cutlet on top.

    If you enjoy Carrabba’s Italian Grill as I do, you already have an image in your mind when I say Chicken Milanese—the Pecorino Romano, the crunchy arugula salad, the juicy chicken cutlets…I’m sure your mouth is watering just thinking about it.

    If you enjoy Carrabba’s Italian Grill as I do, you already have an image in your mind when I say Chicken Milanese—the Pecorino Romano, the crunchy arugula salad, the juicy chicken cutlets…I’m sure your mouth is watering just thinking about it.

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    Shrimp and Scallop Risotto

    by 5 Comments

    Make a restaurant quality Shrimp and Scallop Risotto in the comforts of your own home in an hours time. This hearty Italian dinner of slow-cooked risotto, fresh vegetables, bay scallops, and plump shrimp.

    White bowl with seafood risotto with green pot and sauce pan of seafood.

    If you love shrimp and scallops you are going to love this recipe for Shrimp and Scallop Risotto. Last week I was at a loss as to what to make for dinner until I decided that I wanted something homey. That’s when I decided to make some risotto. Risotto, to me is the ultimate comfort food. A food that I wasn’t introduced to until I was an adult.

    I always have shrimp and bay scallops in the freezer as a fall back when I forget to defrost meat or just don’t know what to cook. So I concocted a seafood style risotto. This is now my go-to scallop risotto recipe whenever I’m craving seafood mixed with comfort food!

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    One Pot Kielbasa and Broccoli Pasta

    by 14 Comments

    Enjoy a flavorful One Pot Kielbasa and Broccoli pasta dinner in less than 30 minutes with simple ingredients that can be found in your pantry and refrigerator!

    Top view of a black skillet and white bowl filled with bow tie pasta, broccoli, and kielbasa with bread on the side.

    Back in 2016 when I first shared this recipe I was a new mom to a toddler, juggling a house and a business. I struggled so much with figured out what to make for dinner. I dreaded when the clock struck 4pm during the work week. I would find myself exhausted and not wanting to cook. If I didn’t meal plan I was in big trouble. That’s when I started creating one pot meal recipes. My One Pot Kielbasa and Broccoli Pasta has been a go-to for over 5 years now. It’s a pasta recipe that I always have almost all the ingredients on hand at any given time.

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    Grilled Southwestern Pork Chops with Peach Salsa

    by Leave a Comment

    This shop has been compensated by Inmar Intelligence and its advertiser. All opinions are mine alone. #GrillingWithMazola

    Fire up the grill and make my delicious recipe for Grilled Southwestern Pork Chops with Peach Salsa for dinner tonight! This easy 30-minute dinner is sure to be a new grilling favorite! Bonus it’s both gluten and dairy free.

    We love to grill in my home. You’ll find me grilling during the summer months maybe 3-4 times a week! I’m excited to share my recipe for Grilled Southwestern Pork Chops with Peach Salsa. I partnered again with my friends at Mazola® Corn Oil to share just how to make the most delicious grilled pork chops. Last year, I shared my delicious recipe for Grilled Skirt Steak with Chimichurri Sauce. A clinical study showed Mazola® Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, visit MAZOLA.com.

    White plate filled with pork chops, fruit and couscous with a bottle of Mazola® Corn Oil in background.

    If you’ve never grilled fruit before, you are in for a treat. I love grilling fruit in the summer time, and it pairs perfectly with pork chops. This is definitely a twist on the classic pork chops and apple sauce, but grilled and there’s no applesauce here. Just a fresh and vibrant grilled mango peach salsa!

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    Grilled Buffalo Chicken Drumsticks with Blue Cheese

    by Leave a Comment

    This shop has been compensated by Inmar Intelligence and its advertiser. All opinions are mine alone. #SavortheSizzle #TexasPete #SauceLikeYouMeanIt

    Texas Pete® Buffalo Wing Sauce coats chicken drumsticks that are grilled to perfection. Top these grilled buffalo chicken drumsticks with blue cheese for an easy summertime lunch or dinner. Entertain with ease with this low-prep recipe that requires only a half hour of hands on cooking.

    White platter filled with chicken drumsticks with buffalo sauce bottle in the background.

    We love buffalo anything in our home. Whether it’s buffalo chicken salad sandwiches, buffalo chicken flatbreads, or even buffalo chicken dip my family loves the flavors. My Buffalo Chicken Drumsticks have all the delicious tastes of buffalo wings, but with a larger scale of a drumsticks!

    Summer to me is all about grilling and entertaining friends and family. I like to grill a wide variety of entrées, so that way no one is burnt out on hamburgers and hotdogs. I partnered with my friends at Texas Pete® to create a delicious and easy-to-make recipes. My Grilled Buffalo Chicken Drumsticks with Blue Cheese Crumbles drumsticks are the perfect summer time grilled lunch or dinner. They are packed with protein, marinated in spicy buffalo sauce, and topped with Blue Cheese Crumbles.

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    Mexican Street Corn Salad

    by 32 Comments

    Mexican Street Corn Salad also known as Esquites (in Mexico) is a creamy warm corn salad filled with fresh herbs, spices, and cotija cheese. This corn salad makes for a perfect side dish to compliment any Mexican dinner.

    Mexican Street Corn Salad

    Embrace the produce of the season and use up leftover corn on the cob and make my version of Mexican Street Corn Salad for your next fiesta! This rich, creamy, and easy to make side dish is always a hit in my home. My kids specifically love this recipe because the corn is off the cob which makes it a fun twist on the traditional elote.

    If you are like me and sometimes over buy for dinner or a party you’ll love new ways to transform fresh corn on the cob. Back in 2016, I was left with over 7 ears of the 14 ears of corn I had brought for a family barbecue. We ate some corn early in the week, and then I was still left with 5 ears of corn on the cob. I was going to make my favorite cherry tomato, corn, and black bean salad for our taco night when I decided to make a Mexican Street Corn Salad.

    Making this street corn salad switched up our normal side dishes and gave us a rich and creamy corn dish that was out of this world. It is the Mexican version of the American Creamed Corn! That’s the best way to describe it for those who have never enjoyed esquites salad before. I’m not one to cook with mayonnaise a lot, but I know that this is the key to creamy Mexican style corn salad.

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    Ingredients

    Here are all the ingredients you’ll need for elote corn salad.

    • Corn on the cob – I like to use fresh corn off the cob, but frozen works as well.
    • Salted Butter – This adds a nice creamy layer to it.
    • Lime – You will use both the lime juice and zest for this recipe
    • Green Onions – This gives a nice faint taste of onion without being over powering.
    • Mayonnaise – This is the secret to a creamy street corn salad!
    • Cotija Cheese – You can use cotija cheese which is great for crumbling, feta, or even queso fresco.
    • Cilantro – Fresh cilantro brightens the dish and adds additional flavor
    • Seasonings – Both chili powder and a dash of cayenne powder are used for this corn recipe.

    How to Remove Corn from the Cob

    Top view of a silver bowl with corn kernels removed off a corn cob and a corn stripper in the bowl.

    If you need to easily remove corn off the cob, it’s best to buy a corn peeler. It makes removing the corn kernels a breeze. I love the OXO Corn Peeler. However, you can easily use a sharp knife (preferably not a serrated knife).

    Using a Corn Peeler

    I like to use a large mixing bowl to capture all the corn kernels off the corn on the cob. I’ll place the flat part of the corn cob in the center of the bowl and run the corn peeler as close to the inside as possible removing all the corn kernels. Repeat, until all corn kernels are removed from the cob. Make sure to be extra careful as this blade is still very sharp. I like to use a corn pick to protect my fingers if I have one available. If you feel more comfortable you can remove the corn kernels on a cutting board instead of a bowl.

    Using a Knife

    Simply place the flat part of the ear of corn on a cutting board and run the knife from the top of the pointed corn on the cob down to the bottom. Repeating, until you have removed all the corn off the cob.

    How to Zest a Lime

    Three photos of a female hand zesting lime on a green zester.

    This recipe calls for a lime to be zested. If you have never done this before, I am going to teach you exactly how to zest citrus. You will need a microplane in order to zest the lime. I have had a few and I love the Kitchen IQ brand because it has a compartment under the zester that holds all the zest. I bought this at William’s Sonoma., and unfortunately, cannot find the link to it on Amazon. Here is a similar zester/grater if you would like the same underneath attached compartment.

    Remember, any time you are using a zester/grater you want to be extremely careful as the blade is very sharp.

    To zest, you simply rub a whole lime on the surface of the grater until you reach the white portion of the lime. Then move the grater to another section of green and continue to grate the skin off. The key is to keep the citrus whole as it is much easier to grate. If a recipe only calls for a small amount of zest you can freeze the lime zest for future use as well as squeezing the juice from the lime. I will mark a freezer container or Ziploc freezer bag with the quantity of limes juiced and date the bag.

    How to Make Mexican Street Corn Salad

    Top view of a skillet with melted butter and fresh corn kernels.

    Remove the corn kernels off the cooked ears of corn and set to the side.

    Top view of corn kernels, green onions, and lime zest in a brown skillet on a stovetop.

    Heat a frying pan with the salted butter. Add the corn kernels, lime zest and juice, and green onions. Cook for 5 minutes until warm.

    Top view of a skillet full of corn, mayonnaise, chili powder, and cotija cheese.

    Turn the heat off the burner. Then mix in the mayonnaise, crumbled Cotija cheese, fresh cilantro and chili powder. Mix well until incorporated. Let sit on burner for 5 minutes, mixing periodically.

    Before serving sprinkle a little cayenne pepper if desired on top as well as additional chili powder and cotija cheese. Divide evenly among plates and enjoy.

    FAQ

    What’s the difference between Elotes and Esquites?

    Elotes is a the name for Mexican Grilled Corn. Esquites means the corn is removed off the cob and served in a bowl or cup and eaten with a spoon.

    How do you use Cotija?

    Cojita cheese is a firmer Mexican cheese. It doesn’t melt, and is mainly used for crumbling and sprinkling on top of recipes like tacos, enchiladas, and this Mexican Street Corn Salad recipe.

    What cheese is closest to Cotija?

    Feta is the next best option if you cannot find or do not have Cotija cheese on hand. It’s firm and crumbles just like Cotija.

    Where is Cotija cheese in the grocery store?

    I find Cotija cheese in the processed cheese section in my local grocery store. I’m really lucky and have an entire section of Mexican/Spanish cheeses available for me to purchase.

    What can you use Cotija cheese for?

    Cotija cheese is perfect for topping on esquites otherwise known as Mexican Street Corn Salad and it’s also great topped on tacos, enchiladas, burritos, and soups. Think of it as a similar cheese to grated Parmesan cheese.

    What to make out of leftover corn on the cob?

    If you over bought corn on the cob you can make my recipe for Mexican Street Corn Salad, you can also try making my fresh corn saute with green onions and red peppers or my grilled corn and poblano gaucamole.

    Is Mexican Street Corn Salad gluten free?

    Yes, Mexican Street Corn Salad is naturally gluten free, and a great side dish options for those who suffer from a gluten allergy and/or like to consume less gluten.

    Can you make Mexican street corn salad ahead of time?

    If you are using fresh corn. You could remove the corn off the cob and set it to the side, covered and in the refrigerator until you are ready to cook. The entire recipe takes 10 minutes to cook. You could cook it ahead of time without the mayo. Then reheat (Either reheat in the microwave or in a frying pan on the stove top) and mix in the mayonnaise and sprinkle in the cojita cheese.

    Tips & Tricks

    Mexican Street Corn Salad

    Here are a few of my tips and tricks I have found helpful when making Mexican corn salad recipe with mayo.

    • Cheese – If you can’t find Cotija cheese you can use feta cheese. I know it sounds crazy, but trust me it works. You can also use Queso Fresco which is another crumbling cheese but is softer to touch.
    • Corn – If you don’t have fresh corn on the cob
      • Frozen Corn – If you don’t have fresh corn on the cob on hand you can use 16 oz. of frozen corn. Cook corn in skillet just like you would with the fresh corn until thawed and then proceed with the steps.
      • Canned Corn – The last option I would use would be a can of corn. I just don’t find it as fresh tasting as frozen corn. If you must use canned corn make sure you drain and rinse the corn very well before adding to the skillet.
    • Leftover Corn on the Cob – If you already have ears of leftover corn on the cob cooked, you can easily remove the corn kernels from the cob and heat the corn with all the remaining ingredients.
    • Mayonnaise – If you do not have mayonnaise on hand you can use the more traditional Mexican Crema –it’s a very mild version of sour cream and will not make the salad as creamy as mayonnaise does. Also note, you cannot use Miracle Whip for this recipe. It has to be traditional mayonnaise or else the flavors will be off.
    • Do Not Over Cook – It is important that you do not over heat/over cook the corn once the mayonnaise reaches the pan. The mayonnaise will break down and become extremely oily if over cooked. You will notice my recipe calls for you to turn off the burner and mix in the mayonnaise. If you find the skillet is too hot, and the mayonnaise is starting to seperate remove the skillet off the heat immediately.
    • Freeze Lime Juice & Zest – Place leftover lime zest in a freezer safe bag (mark contents plus date zested) and freeze until you need some for a recipe. This goes the same with leftover lime juice. A great way to use up limes before they go bad and easily access them for future recipes.

    Mexican Side Dish Recipes

    Mexican Street Corn Salad

    Looking for more delicious Mexican Side Dish Recipes to serve at your next fiesta alongside my street corn salad? Try some of my favorites…

    Craving more corn recipes? Try these…

    Super simple easy Mexican street corn salad made in less than 30 minutes while the tacos are cooking. I hope you’ll give my recipe for Mexican Street Corn Salad a try.

    If you make this Mexican Street Corn Salad, 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 also available on Google Web Stories.

    White square bowl filled with corn, cheese, and herbs.

    Mexican Street Corn Salad

    Mexican Street Corn Salad also known as Esquites (in Mexico) is a creamy warm corn salad filled with fresh herbs, spices, and cotija cheese. This corn salad makes for a perfect side dish to compliment any Mexican dinner.
    5 from 17 votes
    Print Pin Save Rate
    Course: Side Dish
    Cuisine: Mexican
    Diet: Gluten Free
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Total Time: 25 minutes
    Servings: 6
    Calories: 264kcal
    Author: Katie

    Equipment

    Ingredients

    • 5 ears cooked corn on the cob corn kernels removed
    • 2 tablespoons salted butter
    • 1 lime zested and juiced
    • 4 green onions thinly sliced
    • ½ cup mayonnaise
    • ½ cup Cotija crumbled
    • 2 tablespoons fresh cilantro
    • ¼ teaspoon chili powder divided
    • Dash of Cayenne pepper optional

    Instructions

    • Remove the corn kernels off the cooked ears of corn and set to the side.
    • Heat a frying pan with the salted butter. Add the corn kernels, lime zest and juice, and green onions. Cook for 5 minutes until warm.
    • Turn the heat off the burner. Then mix in the mayonnaise, crumbled Cotija cheese, fresh cilantro and chili powder. Mix well until incorporated. Let sit on burner for 5 minutes, mixing periodically.
    • Before serving sprinkle a little cayenne pepper if desired on top as well as additional chili powder and cotija cheese. Divide evenly among plates and enjoy.

    Video

    Notes

    • Cheese – If you can’t find Cotija cheese you can use feta cheese. I know it sounds crazy, but trust me it works. You can also use Queso Fresco which is another crumbling cheese but is softer to touch.
    • Corn – If you don’t have fresh corn on the cob on hand you can use 16 oz. of frozen corn. Cook corn in skillet just like you would with the fresh corn until thawed and then proceed with the steps.
    • Leftover Corn on the Cob – If you already have ears of leftover corn on the cob cooked, you can easily remove the corn kernels from the cob and heat the corn with all the remaining ingredients.
    • Mayonnaise – If you do not have mayonnaise on hand you can use the more traditional Mexican Crema –it’s a very mild version of sour cream.
    • Do Not Over Cook – It is important that you do not over heat/over cook the corn once the mayonnaise reaches the pan. The mayonnaise will break down and become extremely oily if over cooked. You will notice my recipe calls for you to turn off the burner and mix in the mayonnaise. If you find the skillet is too hot, and the mayonnaise is starting to separate remove the skillet off the heat immediately.
    • Zest a Lime – To zest, you simply rub a whole lime on the surface of the grater until you reach the white portion of the lime. Then move the grater to another section of green and continue to grate the skin off. The key is to keep the citrus whole as it is much easier to grate.
    • Freeze Lime Juice & Zest – Place leftover lime zest in a freezer safe bag (mark contents plus date zested) and freeze until you need some for a recipe. This goes the same with leftover lime juice. A great way to use up limes before they go bad and easily access them for future recipes.

    Nutrition

    Serving: 0.5c | Calories: 264kcal | Carbohydrates: 16g | Protein: 5g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 29mg | Sodium: 306mg | Potassium: 244mg | Fiber: 2g | Sugar: 6g | Vitamin A: 435IU | Vitamin C: 10mg | Calcium: 71mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

    Mexican Red Rice

    by 2 Comments

    Craving that Mexican red rice you get at your favorite restaurant? This flavorful Mexican Red Rice recipe brings that same rich, savory taste to your own kitchen—no takeout needed. Made in under an hour, this large-batch recipe is ideal for feeding a crowd or prepping ahead. It’s the perfect Mexican side dish to freeze and reheat for effortless meals later!

    Top view of a greep pot filled with Mexican Rice with vegetables.

    We love Mexican food in our home. One of my favorite things about going out to eat at a Mexican restaurant is being able to enjoy the flavorful and oh-so fluffy Mexican Red Rice. You know what I’m talking about, tinted red rice, with spices, and sometimes chunks of tomatoes, green peas, and diced carrots. Of course next to the scoop of rice, is almost always either refried beans or ranchero beans. I love both equally, almost like trying to pick a favorite child!

    Years, ago, specifically back in 2010 I shared this recipe for Mexican Rice. At the time, it was okay, but was nothing like the restaurant style Mexican Red Rice I craved to be able to make at home. Over the past year, I have tested and re-tested this recipe to perfect it to be the closest thing that I can get to eating restaurant quality Mexican rice at home. Let me tell you, my family was getting tired of my failed attempts and was starting to grown each and every meal they saw Mexican rice on their plate. Then, came my last and final test and they all instantly gave it 2 thumbs up.

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    Why this Recipe Works

    The rice is toasted before cooking: To achieve a deeper, nuttier flavor, this recipe toasts the rice in a pan with oil before adding the liquid. This step not only adds flavor but also helps the rice cook more evenly and absorb the liquid better.

    The addition of tomato sauce and spices: The recipe includes tomato sauce and fire roasted RO*TEL, which not only adds flavor but also helps to give the rice its classic reddish-orange color. The recipe also uses spices like cumin and chili powder, which infuse the rice with a warm, smoky flavor. Together, these ingredients make the rice flavorful and delicious.

    The right amount of liquid is used: This recipe calls for a specific ratio of rice to liquid, which ensures that the rice cooks to the perfect texture. Too much liquid can result in mushy rice, while too little can lead to dry, under cooked grains.

    Ingredients

    Ingredients: broth, onion, cilantro, tomato sauce, white rice, garlic, lime, jalapeno, oil, seasoning, peas, rotel, and goya.
    • Grapeseed oil – This oil has a high smoke point and is neutral in taste. Making it perfect for frying the onion, rice, jalapeno and garlic.
    • Onion – One half of a white onion is all you need.
    • White rice – I have tested this recipe with both jasmine rice and long grain rice and found that the long grain rice mimics the same texture and consistency as the restaurant version. I use Ben’s Original White Rice for this recipe.
    • Jalapeno – I only use one jalapeno for this recipe. Make sure you use gloves and remove the seeds and dice it finely. By removing the seeds it removes the spicy part of the pepper. If you like spice you are welcome to leave some seeds in or even use 2-4 jalapenos for this rice recipe.
    • Garlic – I use 4-6 cloves of garlic that I press through my garlic press. This allow the juice and garlic to be extra fine without lots of chopping. If you don’t have a garlic press you can finely chop the garlic.
    • Tomato Sauce – One 8 ounce can of tomato sauce is all you need. If I don’t have an 8 ounce can I will take a cup from a 15.5 ounce can and then freeze the rest in a freezer bag for a future meal.
    • Chicken Broth – I use low-sodium chicken broth for this recipe.
    • Rotel – Instead of using a can of green chiles and fresh or diced tomatoes I have found that the Rotel Fire Roasted Tomatoes and Green Chiles works best for this recipe. A mild can will work too, but I really love the fire roasted blend.
    • Chicken and Tomato Powdered Flavored Bouillon – I like to use the GOYA brand. It’s found in a box in the broth section near the bouillons.
    • Spices – coriander, salt,
    • Peas and carrots – I like to use the peas and carrots garden blend if I can find them at the store. The day that I photographed this recipe I did not have any left so I simply used green peas.
    • Cilantro – Fresh minced cilantro is perfect to mix in during the end. If you don’t like cilantro, don’t fret. You can easily omit the fresh herb from the recipe.
    • Lime – I like to squeeze half of a lime over the rice after it’s done cooking just before I’m ready to serve. This is also optional.

    Directions

    Four photos showing how to make Mexican Rice on the stove top.

    Rinse the rice in a fine mesh strainer until the liquid runs clear.

    In a large pot on medium heat, add the oil. Once the oil is hot (about 2-3 minutes), add the rice and onions. Sauté for 3 minutes , mixing often. Then add jalapenos and sauté until rice is toasted, about 2-3 additional minutes. Add pressed garlic and sauté 30 seconds.

    Pour in the chicken broth, followed by the RO*TEL, Goya Chicken and Tomato Powdered Flavored Bouillon, coriander, cumin, chili powder, oregano, and salt. Mix well.

    Sauce pot with rice and tomatoes with wooden spoon in pot.

    Bring to a boil then cover with a lid. Reduce heat to low. Simmer 15 minutes, or until water has evaporated and rice is tender. Stir 2-3 times throughout the cooking process and replace the lid.

    Three photos showing mixing in toppings and fluffing rice in a pot.

    Once the liquid is evaporated, remove from heat, stir, and add the frozen peas and carrots. Then, cover and let sit off the burner for 10 minutes.

    Green pot filled with Mexican Rice with vegetables on the side.

    Remove the lid. Add the minced cilantro, juice of one lime, and fluff with a fork until incorporated. Keep the lid off the pot of rice and srve immediately.

    Recipe FAQs

    Here are all the frequently asked questions readers have asked when making Mexican restaurant rice.

    How many people does this Mexican rice recipe feed?

    This Mexican red rice recipe makes about 10 servings give or take. I will make this recipe for my family of 4 and then freeze the leftovers for future side dishes.

    What is the difference between Spanish rice and Mexican rice?

    Spanish rice gets its yellow color from saffron and is on the more tender side. Mexican rice; however, takes on a red color thanks to the tomato sauce, diced tomatoes, and seasonings used inside the rice. It’s also softer in texture.

    How do you make Mexican rice not mushy?

    The top way to ensure you will not have mushy rice is to rinse your rice. After testing this recipe over a dozen times I found that by rinsing the rice it makes all the difference in becoming mushy and also does not take on the bagged rice flavor. You’ll want to place the rice in a fine mesh strainer and rinse under cold water until the water shows clear. This will take 30-60 seconds. DO NOT skip this step!

    What’s Mexican rice called?

    Arroz Rojo! According to Wikipedia Spanish rice, also known as Mexican rice, red rice, or arroz rojo, is a Mexican side dish or an ingredient in other dishes made from white rice, tomatoes, garlic, onions,

    Can you freeze rice?

    Yes, you can freeze cooked rice. All you will need to do is wait for it to cool to room temperature and then place the rice in a freezer proof container or a freezer bag. Make sure you label the rice and place it in the freezer. The rice will stay good for up to 3 months in the freezer.

    Recipe Tips & Tricks

    White plate filled with three tacos, Mexican Rice and vegetables in the background.

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

    • Rinse the Rice – As I wrote about this in my FAQs section, I wanted to reiterate here about the importance of rinsing the rice. This will remove the excess starch from the rice which in result will help it not become a mushy mess.
    • Cilantro – I will use my food processor to mince a bunch of cilantro at once. I’ll use half for the rice and the other half for my homemade salsa.
    • Chicken & Tomato Flavored Powdered Bouillon – I like to use the GOYA brand. They come in individual packets and each packet measures about 1 tablespoon. If you cannot find this brand simply use 1 tablespoon of the Chicken & Tomato Flavored Powdered Bouillon. Or 1 Chicken & Tomato Flavored Bouillon Cubes.
    • Use Gloves – Whenever you are handling jalapeno it is so important to use food safe gloves. Trust me from experience. You will thank me for saving your skin and possibly eyes from hours of burning.
    • Covered Pot – To make this Mexican Red Rice recipe, you’ll need a large pot with a lid. The lid is essential during cooking, but once the rice is done and it’s time to let it rest, remove the lid before fluffing. This allows the steam to escape, stopping the cooking process and preventing the rice from becoming soggy. Keeping the lid on after cooking can trap moisture and ruin the texture.

    If you make my Mexican style rice, 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!

    Green pot with rice inside of it.

    Mexican Red Rice

    Craving that Mexican red rice you get at your favorite restaurant? This flavorful Mexican Red Rice recipe brings that same rich, savory taste to your own kitchen—no takeout needed. Made in under an hour, this large-batch recipe is ideal for feeding a crowd or prepping ahead. It’s the perfect Mexican side dish to freeze and reheat for effortless meals later!
    5 from 1 vote
    Print Pin Save Rate
    Course: Side Dish
    Cuisine: Mexican
    Diet: Gluten Free, Low Lactose
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Rest Time: 10 minutes
    Total Time: 50 minutes
    Servings: 10
    Calories: 206kcal
    Author: Katie

    Equipment

    Ingredients

    • 2 cups White Rice rinsed until clear
    • 3 tablespoon Grapeseed Oil
    • ½ medium Onion diced
    • 1 Jalapeno seeded and diced
    • 4 Garlic Cloves pressed
    • 1 cup Tomato Sauce
    • 2 cups Low-Sodium Chicken Broth
    • 10 oz. RO*TEL Diced Tomatoes & Green Chilies, Fire Roasted
    • 1 packet Goya Chicken and Tomato Powdered Flavored Bouillon
    • ½ teaspoon Ground Coriander
    • ⅓ teaspoon Ground Cumin
    • ½ teaspoon Chili Powder
    • ½ teaspoon Oregano
    • ½ teaspoon Kosher Salt
    • 1 cup Frozen Peas and Carrots Mix
    • ¼ cup Cilantro minced
    • 1 Lime juiced

    Instructions

    • Rinse the rice in a fine mesh strainer until the liquid runs clear.
    • In a large pot on medium heat, add the oil. Once the oil is hot (about 2-3 minutes), add the rice and onions. Sauté for 3 minutes , mixing often. Then add jalapenos and sauté until rice is toasted, about 2-3 additional minutes. Add pressed garlic and sauté 30 seconds.

    • Pour in the tomato sauce, chicken broth, followed by the RO*TEL, Goya Chicken and Tomato Powdered Flavored Bouillon, coriander, cumin, chili powder, oregano, and salt. Mix well.
    • Bring to a boil then cover with a lid. Reduce heat to low. Simmer 15 minutes, or until water has evaporated and rice is tender. Stir 2-3 times throughout the cooking process and replace the lid.
    • Once the liquid is evaporated, remove from heat, stir, and add the frozen peas and carrots. Then, cover and let sit off the burner for 10 minutes.

    • Remove the lid. Add the minced cilantro, juice of one lime, and fluff with a fork until incorporated. Keep the lid off the pot of rice and srve immediately.

    Notes

    • Rinse the Rice – As I wrote about this in my FAQs section, I wanted to reiterate here about the importance of rinsing the rice. This will remove the excess starch from the rice which in result will help it not become a mushy mess.
    • Cilantro – I will use my food processor to mince a bunch of cilantro at once. I’ll use half for the rice and the other half for my homemade salsa.
    • Chicken & Tomato Flavored Powdered Bouillon – I like to use the GOYA brand. They come in individual packets and each packet measures about 1 tablespoon. If you cannot find this brand simply use 1 tablespoon of the Chicken & Tomato Flavored Powdered Bouillon. Or 1 Chicken & Tomato Flavored Bouillon Cubes.
    • Use Gloves – Whenever you are handling jalapeno it is so important to use food safe gloves. Trust me from experience. You will thank me for saving your skin and possibly eyes from hours of burning.
    • Covered Pot – You will need a large pot to be able to make this Mexican Rice recipe. It must have a lid. It’s very important that after the rice is done rest and you go to fluff the rice that you keep the lid off so that the rice can breathe and will stop the cooking process. If you keep the lid on after fluffing you will risk the chance of having soggy rice.
    • Freeze Leftovers – Cool to room temperature and then place the rice in a freezer proof container or a freezer bag. Make sure you label the rice and place it in the freezer. The rice will stay good for up to 3 months in the freezer. 

    Nutrition

    Serving: 0.5c | Calories: 206kcal | Carbohydrates: 36g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 301mg | Potassium: 281mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1550IU | Vitamin C: 11mg | Calcium: 38mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

    Buttermilk Waffles

    by 7 Comments

    If you crave light and fluffy Buttermilk Waffles you are going to love my recipe. This easy breakfast recipe comes together in 30 minutes from start to finish, and makes enough for about 6 adults depending on the size of your waffle maker.

    Top view of a blue plate filled with two waffles iwth butter and syrup with waffles and iron around it.

    I bought my first waffle iron back in 2003. I grew up on frozen waffles, and never knew you could make them at home from scratch until I was in my late teens. I was intrigued. So I spent the $20 on the most basic waffle iron, and started making homemade waffles. I started first with this recipe for Crisp and Golden Waffles. Don’t get me wrong the waffles were good, but on the “crispy” side. Not the light and fluffy side like I dreamed of. So I did some research and recipe testing and came up with the most perfect recipe for Buttermilk Waffles.

    I can proudly say, that I have been making this buttermilk waffles recipe for over a decade now, and I’m still not tired of eating them. I love to serve these fluffy waffles with fried breakfast potatoes, bacon, and an ham and egg casserole if I’m serving a crowd. I am going to break down everything you need to know about how to make the most amazing homemade buttermilk waffles below.

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    Dairy Free Chocolate Mug Cake

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    Satisfy your sweet tooth in less than 5 minutes time with my irresistible and easy-to-make individual serving of a Dairy Free Chocolate Mug Cake.

    closeup of turquoise mug filled with brown cake with strawberries blurred in background and title text.

    I’ve always had a sweet tooth since as long as I can remember. I’m pretty sure it’s something your born with. I’m dessert obsessed. Years ago when I was pregnant with my daughter, sweet tooth kicked into high gear! I ate sweets, specifically chocolate at just about every meal. Chocolate mug cakes were my thing for almost a year. It’s an easy way to enjoy cake, but in a single serving setting and with minimal prep and cook time.

    It took me a good 6 months to perfect my chocolate mug cake game. Specifically, trying to make this mug cake dairy free. I had to go dairy free since my daughter had an allergy, so it made me flex my creative muscle. In my head, I feel like it’s a little healthier when you omit the butter and cream. I know what your thinking–this girl is crazy it’s still cake and it’s full of sugar and non-dairy creamer. I totally realize it’s not the healthiest of desserts (but I’ll still let myself think it’s a little healthier then the dairy filled version).

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    Homemade White Gravy

    by 37 Comments

    Make my vegetarian 4-ingredient Homemade White Gravy recipe in about 10 minutes time. This white gravy recipes is perfect to pour on top of biscuits, mashed potatoes, or even chicken fried steak. This gravy recipe is perfect for an easy breakfast, brunch, or even breakfast for dinner.

    Green bowl filled with white gravy and a tray of biscuits next to the gravy bowl.

    My husband LOVES biscuits and gravy. I created my Homemade White Gravy recipe back in 2010 when I learned on the Food Network how easy it was to make your own white gravy. Back then I didn’t know how to make homemade buttermilk biscuits. Instead, I opted for the refrigerated canned Pillsbury biscuits. The first time I made my husband the white gravy for biscuits he was so happy. A lot has changed since then, and I’ve significantly upped my biscuits and gravy game. Since then, I also perfected my sausage gravy recipe, too!

    I love that my kids now ask for biscuits and gravy on the weekend. You will find me making them at least once a month. And when I’m not making white gravy for biscuits I’m making this same white country gravy to slather on mashed potatoes and chicken!

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    Southern Breakfast Potatoes

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    Southern Style Breakfast Potatoes are a mix of white potatoes and sweet potatoes that are par-boiled then fried in a skillet with butter, onions, and seasonings. These potatoes are made in about 45 minutes from start to finish and make for the perfect breakfast side dish.

    White plate with breakfast potatoes, waffles, and orange juice in the background with a skillet of potatoes.

    My husband and I LOVE breakfast! Years ago we ate at White Wolf Cafe here in Orlando, Florida. We both fell in love with their home fries, and I immediately knew that I had to try to recreate their delicious breakfast potatoes at home. Their Southern Breakfast Potatoes are a perfect mix of white potato and sweet potato. 

    Growing up I never ate sweet potatoes, but now that I’m older I love sweet potatoes. I also love mixing in sweet potatoes to the traditional Fried Breakfast Potatoes. Give this recipe for Southern Style Breakfast Potatoes a try the next time your making a big Sunday breakfast.

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    Pasta with Peas and Ham

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    Make my one pot Pasta with Peas and Ham in under a half hour utilizing leftover ham, penne pasta, frozen peas, and heavy cream. This is a family favorite dinner recipe among both kids and adults with easy clean-up!

    Top view of a skillet and white bowl filled with penne pasta, ham, and green peas.

    In a dinner rut? Don’t worry. We all get in them–heck I’m in one right now. I think it’s pretty normal. This week (or next) you can try my recipe for One Pot Creamy Ham & Pea Pasta. You will have dinner on the table in less than 30 minutes (that includes prep time). Best of all minimal dishes to clean up after dinner thanks to this one pot pasta dinner.

    What makes this recipe quick cooking is the store bought cooked cubed ham. It’s a time saver and tastes just as good as a slow cooked ham. Of course if you have leftover ham from a holiday like Easter or Christmas, or maybe even made a ham for Sunday dinner, by all means dice up the ham, and use it in this Pasta with Peas and Ham recipe

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    Ham Egg and Cheese Casserole

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    My Ham, Egg, and Cheese Casserole recipe comes together in under an hour with very little hands-on time needed. Best of all, you can use up the leftover bread and holiday ham! This is a kid and adult tested and approved easy breakfast recipe that is my go-to on the weekends, entertaining for brunch, or even for a holiday.

    Top view of a brown baking dish with cut pieces of an egg casserole.

    If you are looking for a quick weekend or even week day breakfast my recipe for Ham Egg and Cheese Casserole is the ticket! I created this recipe back in 2014, before I gave birth to my first child. In preparation for his arrival I cooked a ham in the slow cooker. We had a delicious Sunday dinner with our neighbor, had tasty lunches the next day and the rest of the leftover ham I froze to enjoy when the baby arrived. Boy, was that the best idea ever. I had about 3 packages of ham (about ½lb each) and then one package of diced ham.

    A month later my cousin came to visit after my son had arrived, and I knew I wanted to make an easy breakfast casserole. On that Sunday morning, I made my husband and cousin this Ham Egg and Cheese Breakfast Casserole.

    The night before I thawed one cup of the cubed ham that I had previously frozen. The next morning I used the leftover biscuits from the morning prior and diced them up, mixed in some eggs, shredded cheese, and of course the diced ham. In went the casserole into the oven and I went back to tending to my needy newborn.

    This hearty breakfast comforted my favorite guys and filled my heart full of love. This Ham Egg and Cheese Breakfast Casserole made for a tasty reheated breakfast the days following. Perfect for a busy and tired new mom that still wanted to “make” my husband breakfast each morning.

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    Slow Cooker Split Pea Soup

    by 27 Comments

    Slow Cooker Split Pea Soup is the perfect way to use up leftover ham and transform it into a hearty soup that is perfect for lunch or dinner. The soup slow cooks for 8 hours, resulting in a velvety broth chocked full of vegetables and ham.

    Top view of two white bowls filled with Split Pea Soup with ham and vegetables with a spoon in one bowl.

    Split pea soup. You either love it or hate it. I grew up hating it. My mom would make it a few times each year, and try to persuade me to try her families recipe for that thick green split pea soup. Of course, me being a young bratty child I always refused. It wasn’t until I was in college that I finally gave the soup a try, and found out that I loved it. I think the green murky color is what turns-off most people. In the the food blogger/ food photography world we like to call this soup “ugly food”. It is hard to photograph and convey how delicious this soup really does taste.

    My recipe is a combination of both mothers ingredients plus put my own spin on it. You know I love veggies. So why not add lots to the pot. I also did something daring. I put a few parsnips in the slow cooker. Before making this soup I never even cooked or consumed parsnips. But I knew it was a root vegetable, and I figured this Split Pea Soup was the perfect dish to use it in.

    Both mothers let their soups simmer on the stove top for hours on end. I don’t have that kind of time. Instead, I made my split pea soup in the slow cooker. If I remember to start it early enough this is the way I will make it. However, if I forget then I will make my Instant Pot Split Pea Soup version! Both turn out delicious each and every time.

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    Ingredients

    Ingredients: split peas, seasoning salt, carrots, celery, parsnips, bay leaf, garlic, onion, ham, onion, potatoes, and ham bone.
    • Ham – You need both the ham bone and extra ham to top and/or mix into the soup.
    • Split Peas – One 16 oz. bag is all you need for this recipe. No need to presoak. Just place them right in the slow cooker!
    • Vegetables – Potatoes, parsnips, carrots, celery, onions, and green onions. The only thing that most people don’t put in their soup is parsnips and we really like the flavor it adds to it!
    • Spices – Seasoning salt (this is my secret ingredient for the best Split Pea Soup!), fresh garlic minced, black pepper, fresh parsley, and a bay leaf!
    • Water – Yes, you read that correctly. I have found that the ham itself has enough fat and salt in it. If you use chicken broth or stock it can be too greasy or even salty. Water is key. Trust me. Between the flavors of the ham bone, vegetables, and Seasoning Salt this is a very flavorful soup.

    Directions

    Four photos of the process of putting together the Slow Cooker Split Pea Soup recipe.

    In a 6 quart slow cooker, place the ham bone and split peas in the slow cooker. Then add the sliced carrots, parsnips, white potatoes, onion, celery, and garlic on top. Add bay leaf, season salt, and black pepper followed by 6 cups of water. Stir until everything is incorporated.

    Cook on low for 8-10 hours.

    Once the soup is done remove the ham bone and add in the diced ham. Mix well, and add 3 tablespoons fresh parsley. Mix again.

    Black ladle filled with split pea soup over a black slow cooker.

    Ladle soup into bowls and top with additional parsley and green onions.

    FAQs

    Top view of a slow cooker and two white bowls filled with split pea soup with fresh vegetables on the side.

    Here are all the frequently asked questions readers have asked when making this recipe.

    How much soup does this slow cooker pea soup make?

    My recipe for slow cooker pea soup makes 8 hearty adult portions.

    Is this recipe gluten and dairy free?

    Yes! My Slow Cooker Split Pea soup recipe is both gluten and dairy free. Just make sure your ham is meats the dietary needs (all depending on how you make it, but it should most definitely be gluten and dairy free.

    Do split peas need to be soaked before cooking?

    Split peas do not need to be soaked before cooking. They cook relatively quick which is one reason why you don’t need to soak them!

    What does it mean to rinse and sort split peas?

    Before you go to make the split pea soup you will want to sort through the split peas to ensure their are no little stones. Then quickly rinse them under water in a colander until the water turns clear. This will help remove some of the extra possible dirt and starch.

    Vegetarian Split Pea Soup

    If you are a vegetarian, the good news is that you can still enjoy split pea soup. You will omit the meat for this recipe. If you want the umami flavoring you can add a teaspoon of liquid smoke. It will give you a smokey flavor without any meat.

    Tips & Tricks

    Diced green celery, chopped carrots, and parsnips.

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

    • Prep – You can prep all the vegetables except for the potatoes the night before. You can even place all the spices in the bag. This will allow you to throw this together in minutes come the next morning. I do this often!
    • Ham Bone – If you don’t have a ham bone, that’s okay. You can omit that part; however, the ham bone is what gives off so much flavor. You can use a pre-cooked ham to add at the end of your soup.
    • Make Split Pea Soup Vegetarian – You can easily make this split pea soup vegetarian my omitting the ham bone and diced ham. Instead, I would use vegetable broth instead of water to add a little flavor to the soup.
    • Toppings – Fun fact, I love to top my split pea soup with croutons! You can buy store bought or make a batch of my Garlic Bacon Croutons.

    Leftover Ham Recipes

    If you still have some leftover ham, here are a few more of my favorite ways to use up ham and make the leftovers shine like they are brand new again!

    Favorite recipes that pair well with Split Pea Soup

    Top view of a white bowl of split pea soup with ham and vegetables with fresh vegetables next to it.

    Here are a few of my favorite recipes that pair well with split pea soup. Although, just enjoying a bowl of soup on it’s own can be rather filling.

    If you make this Crock Pot Split Pea 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!

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

    two white bowls filled with split pea soup with carrots and parsnips on the side.

    Slow Cooker Split Pea Soup

    Slow Cooker Split Pea Soup is the perfect way to use up leftover ham and transform it into a hearty soup that is perfect for lunch or dinner. The soup slow cooks for 8 hours, resulting in a velvety broth chocked full of vegetables and ham.
    5 from 3 votes
    Print Pin Save Rate
    Course: Main Course, Soup
    Cuisine: American
    Diet: Gluten Free, Low Lactose
    Prep Time: 15 minutes
    Cook Time: 8 hours
    Total Time: 8 hours 15 minutes
    Servings: 8 servings
    Calories: 164kcal
    Author: Katie

    Equipment

    • 1 Slow Cooker
    • 1 Ladle

    Ingredients

    • 1 Ham Bone
    • 2 cups Ham diced
    • 1 16 oz bag of Dried Green Split Peas
    • 3 carrots peeled and sliced
    • 2 parsnips peeled and sliced
    • 2 white potatoes peeled and cubed
    • ½ medium onion diced
    • 3 ribs celery diced
    • 2 cloves garlic diced
    • 1 bay leaf
    • 1 tablespoon season salt
    • ½ teaspoon black pepper
    • 6 cups water
    • ¼ fresh parsley diced and divided
    • 6 green onions thinly sliced

    Instructions

    • In a 6 quart slow cooker, place the ham bone, and split peas in the slow cooker. Then add the sliced carrots, parsnips, white potatoes, onion, celery, and garlic on top. Add bay leaf, season salt, and black pepper followed by 6 cups of water. Stir until everything is incorporated.
      1 Ham Bone, 1 16 oz bag of Dried Green Split Peas, 3 carrots, 2 parsnips, 2 white potatoes, ½ medium onion, 3 ribs celery, 2 cloves garlic, 1 bay leaf, 1 tablespoon season salt, ½ teaspoon black pepper, 6 cups water
    • Cook on low for 8 hours.
    • Once the soup is done remove the ham bone and add in the diced ham. Mix well, and add 3 tablespoons fresh parsley. Mix again.
      2 cups Ham, ¼ fresh parsley
    • Ladle soup into bowls and top with remaining fresh parsley and green onions (if desired).
      6 green onions

    Video

    Notes

    • Prep – You can prep all the vegetables except for the potatoes the night before. You can even place all the spices in the bag. This will allow you to throw this together in minutes come the next morning. I do this often!
    • Ham Bone – If you don’t have a ham bone, that’s okay. You can omit that part; however, the ham bone is what gives off so much flavor. You can use a pre-cooked ham to add at the end of your soup.
    • Make Split Pea Soup Vegetarian – You can easily make this split pea soup vegetarian my omitting the ham bone and diced ham. Instead, I would use vegetable broth instead of water to add a little flavor to the soup.
    • Toppings – Fun fact, I love to top my split pea soup with croutons! You can buy store bought or make a batch of my Garlic Bacon Croutons.

    Nutrition

    Serving: 1c | Calories: 164kcal | Carbohydrates: 18g | Protein: 9g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 22mg | Sodium: 1322mg | Potassium: 543mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3923IU | Vitamin C: 19mg | Calcium: 46mg | Iron: 1mg
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