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Beet Juice Recipe

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Juicing is one of the most powerful ways to boost your daily nutrition-and this beet juice recipe is a favorite in our kitchen. With vibrant color and bold, earthy-sweet flavor, it's a delicious way to support energy, skin health, and overall wellness. We make this blend every week, and once you try it, you just might do the same.

ruby root beet juice | afoodcentriclife.com

This intensely-colored juice gets its deep red color from red beets and from betacyanin, the phytonutrient responsible for that color. This juicing recipe includes carrots, celery, ginger, lemon and tart Granny Smith apple, each with great health benefits, and not to mention it tastes great too!

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Why You'll Love This Recipe

  • Nutrient-packed - Loaded with antioxidants, vitamins, and minerals to support energy, detox, and glowing skin.
  • Fresh and flavorful - A balanced blend of earthy, sweet, and tangy ingredients.
  • Beautiful and easy - Naturally vibrant in color and simple to make at home with a juicer.

Beets are so good for you! Another way to enjoy them is this beautiful beet and feta salad.

Recipe Ingredients

For juicing, buy only organic produce for the lowest pesticide residues. You want your juices as healthy as possible. And be sure to wash your produce well. If organic is not available where you are, shop by the dirty dozen and clean fifteen list.

  • Celery - Hydrating and mineral-rich, celery helps reduce inflammation and supports digestion.
  • Carrots - Naturally sweet and full of beta-carotene, carrots promote eye and skin health.
  • Beet - Earthy and vibrant, beets are loaded with antioxidants and support circulation and detox.
  • Lemon - Adds bright flavor and vitamin C to boost immunity and balance the sweetness.
  • Green Apple - Tart and crisp, it adds a touch of natural sweetness without spiking sugar.
  • Ginger Root - Adds a subtle kick and is known for its anti-inflammatory and digestive benefits.

Substitutions & Variations

  • Swap the apple - Use a pear for a slightly milder sweetness, or a red apple if you prefer it sweeter overall.
  • No fresh ginger? - Add a pinch of ground ginger.
  • Milder beet flavor - Use just half a beet or add more carrot to soften the earthiness. Golden beets are also milder and slightly sweeter.
  • Spice it up - A dash of cayenne can boost metabolism and add a warming kick.
  • Make it smoother - Strain the juice after blending for a cleaner finish.
  • No juicer? - Blend everything with a little water, then strain through a fine mesh sieve or nut milk bag.

How to Make Beet Juice

Wash all of your produce well. No need to peel anything. Cut vegetables and fruit into bite-sized pieces for juicing with your specific juicer according to the manufacturer's directions. Process everything into beet juice.

Beet Juice Health Benefits

Beets are a powerful natural detoxifier, and that makes your liver happy because your liver is your main detox organ. Here are some powerful health benefits of beets and beet juice:

And those natural beet nitrates? They may improve mental and cognitive function by promoting the dilation of blood vessels and thus increasing blood flow to the brain. Read more about the huge health benefits of beets here. And if your urine or poop turn a bit pink or red, don't worry; that's natural. It's a harmless, temporary condition called beeturia.

ruby root beet juice | afoodcentriclife.com

More Juicing Recipes

Check out this post for more information the best healthy juice when juicing with vegetables.

Did You Make This Recipe?

If you make this beet juice recipe, please add your comment. I appreciate your feedback and enjoy hearing from you. They really help other readers. If you loved it, please give it a 5-star rating!

📖 Recipe

ruby root beet juice | afoodcentriclife.com

Beet Juice Recipe

Sally Cameron
When buying produce for juicing, go organic. Variance in quantities is listed as it depends on the size of, for example, beets, which can be small or huge. Scrub or soak produce prior to juicing, but do not peel.
5 from 1 vote
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Prep Time 10 minutes
Total Time 10 minutes
Course Drinks, Juices
Cuisine American
Servings 2 Yield 1 quart
Calories 201 kcal

Equipment

Ingredients
  

  • 8 ribs celery
  • 8 carrots
  • 1 medium beet
  • 1 large lemon
  • ½ Granny Smith apple cored
  • 1 inch raw ginger root

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Instructions
 

  • Chop produce into the appropriate size for your juicer, then juice according to the manufacturers directions. Strain if desired.

Notes

If your beets come with the beet greens attached, you can juice those as well, but the color may be a bit muddied because green and red mixed together make brown. Still full of nutrition. 

Nutrition

Calories: 201kcalCarbohydrates: 48gProtein: 6gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.1gSodium: 365mgPotassium: 1611mgFiber: 14gSugar: 26gVitamin A: 41546IUVitamin C: 54mgCalcium: 175mgIron: 2mg
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Refreshing Cucumber Smoothie Recipe

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Cucumber in a smoothie? It's not crazy, it's crazy good! It's technically a fruit, so why not? This cucumber smoothie is refreshing and nutritious, perfect for the hot days of summer. Let me show you how to make a healthy high-protein cucumber smoothie. Cucumbers are for more than salads, salsas, and pickles. They are for smoothies too!

Minty green cucumber smoothie in a glass with mint leaves, cucumber slices, lime slice, and green striped straw.

I'd never made a fresh cucumber smoothie until I started growing cucumbers. Looking for creative ways to use my bounty (besides sharing them with my neighbors), I started making cucumber smoothies. I was amazed how delicious they are! If you enjoy smoothies, try this one for a change-up to your morning routine. It's delicious, and as with all smoothies, there are many ways to customize them.

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Why You'll Like This Recipe

  • It's a refreshing, healthy, summertime smoothie.
  • Another great way to get nutritious cucumbers into your diet.
  • Customize to get to the grams of protein you need.

For another refreshing way to use cucumbers, try this cucumber and feta salad with mint. The mint really makes it.

Cucumber Smoothie Ingredients

  • Cucumber: Use an English cucumber (aka hot house cucumber), persian cucumbers, or mini cucumbers for a cucumber smoothie. Pass on regular cucumbers with nubby skins as they usually have a wax coating, lot of seeds, and are sometimes bitter. One English cucumber is enough for two smoothies.
  • Milk: Almond milk and hemp seed milk are my go-to's for smoothies. Use what works best for you, whether dairy milk or plant-based milk.
  • Citrus: Fresh lime juice lifts the flavor, or use lemon juice. 
  • Yogurt: Use plain Greek yogurt as it's thicker, higher in protein than regular yogurt, and helps provide a creamy texture.
  • Protein powder: Use your favorite or use more yogurt to get your protein. Here is the protein powder we use.
  • Spinach: Fresh spinach leaves add nutrition and color. Grab a container of baby spinach leaves and get your leafy greens!
  • Honey: To sweeten just a touch and offset the tangy yogurt. I use no-sugar monk fruit honey.

Please see the recipe card for measurements.

Be sure to check out my Guide to Making Healthy Smoothies.

Chef Sally's Cucumber tips: Why use the seedless or slicing cucumbers? Because they don't have a bitter compound called cucurbitacin. They also have a higher natural sugar content makes them sweeter and a thin skin. Even though they are called "seedless", there are still tiny seeds but they are easy to eat. Lastly, that bitter compound is why some people experience burping or digestive upset with cucumbers.

For another cool and refreshing recipe with cucumbers, try this chilled tomato gazpacho soup. It's like a summer garden in a bowl.

Substitutions and Variations

  • Milk alternatives: Try coconut water, oat milk, coconut milk, hemp seed milk, or pumpkin seed milk, cashew milk, or organic soy milk.
  • Fresh herbs: Add a few fresh mint leaves. If you don't grow it, it's easy to grow and have available for recipes. Another good addition is fresh cilantro.
  • Add some frozen banana for more creaminess.
  • If you don't want to use protein powder, use more plain Greek yogurt.
  • Add a quarter of an avocado for more creamy smoothness and healthy fat.
  • Add a tablespoon or two of chia seeds or hemp seeds for more protein, healthy fats, protein, and fiber.
  • For a dairy-free smoothie, skip the yogurt and use an all plant-based protein blend, and add seeds, or use a non-dairy yogurt.

For another creamy green smoothie, try my green detox smoothie.

Chef Sally says: If you're looking to build and maintain muscle (especially important as we age), another terrific addition is creatine powder. Here is the brand of creatine we use. Learn more by reading this super informative article on what it is and the benefits, and here is a another good read. It's not just for body builders. In short, it's an amino acid essential for muscle health.

How to Make a Cucumber Smoothie

Prep-Step: Freezing Cucumbers

There are two options for prepping the cucumber: slice out the seedy center or don't. I do, so the cucumber pieces are meatier. If you prefer to use your cucumber seeds and all, that's fine. For the smoothie, you need a cup of frozen cucumber pieces.

Chopping cucumbers on a white cutting board.
Step 1: Chop cucumber into bite-sized pieces, slicing out the seedy centers.
Chopped cucumbers on a silver gray rimmed baking sheet.
Step 2: Place chopped cucumber on a sheet tray and freeze until solid, then place in a zip bag.

Make the Smoothie

Ingredients for a cucumber smoothie in a blender container ready to blend.
Step 3: Add the base liquid to a high speed blender first, then all other ingredients
A blended green cucumber smoothie
Step 4: Start low and blend on high until smooth.

Chef Sally says: Once you've added the cucumbers to the blender, put them back in the freezer right away as they thaw fast. They are like cucumber ice cubes because cucumber is mostly water.

After those cucumbers are frozen, another good combination is cucumber and pineapple, as in this mango pineapple smoothie. Swap it for the mango.

Serving Suggestions

Blend and enjoy cold! It's refreshing and so good. Adjust the protein level to your personal needs. To make a cucumber smoothie ahead of time, blend the smoothie in advance and store it in the refrigerator for up to 24 hours. I've done this and it tastes great the next day. It will separate because of the high water content of cucumbers, just stir, shake or whisk together and enjoy.

Another option, add all of the ingredients to a large container and refrigerate, then dump and blend in the morning.

Creamy green smoothie with cucumber, mint, lime, and yogurt in a glass with a green striped straw.

Recipe FAQs

Can I use any type of cucumber for a smoothie?

Yes, you can use any type of cucumber, but English cucumbers or seedless cucumbers are preferred because they have fewer seeds and thinner skin, which makes for a smoother texture. Additionally you can slice out the cucumber seeds.

Should I peel the cucumber first?

No, do not peel the cucumber for a smoothie. There is lots of nutrition in that lovely dark green skin. This is why it's best to use an English or seedless cucumber as the skins are thinner and blend easier. Peel them if they have a waxy coating.

How can I make my cucumber smoothie thicker?

To make the smoothie thicker, you can add ingredients like Greek yogurt, avocado, banana, or chia seeds. These will also add extra nutrition to your smoothie. A few ice cubes helps too.

Are cucumbers good for me?

Cucumbers offer many nutritional benefits. Because they have a high water content, cucumbers  are hydrating, low in calories, and rich in vitamin C & K. Cucumbers provide minerals such as potassium and magnesium, and are positive for digestive health. 

More Super Smoothie Recipes

I drink smoothies year round and am always coming up with new recipes. Try a few of my other smoothies recipes to change up your smoothie game.

⭐️Did You Make This?

If you make a cucumber smoothie, I hope you'll comment and let me know how you liked it. If you loved it, please give it a 5 star rating! They really help other readers and I appreciate hearing from you.

📖 Recipe

Creamy light green cucumber mint smoothie in a glass with lime slice.

Cucumber smoothie

Sally Cameron
Creamy and refreshing, this cucumber smoothie is a welcome summer breakfast, snack, or post-workout refuel. Adjust the protein level to your specific needs.
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Prep Time 5 minutes
Freezing cucumber 3 hours
Total Time 3 hours 5 minutes
Course Beverage, Breakfast, smoothie
Cuisine American
Servings 1
Calories 203 kcal

Equipment

Ingredients
  

  • 10 ounces almond milk or milk of choice
  • ½ scoop protein powder of choice
  • 1 cup frozen cucumber pieces 5 ounces
  • ½ cup plain greek yogurt
  • 1 lime, juiced
  • 1 tablespoon zero-sugar honey or regular honey
  • 1 ounce baby spinach leaves a big handful

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Instructions
 

  • Add the almond milk to the blender container then everything else. Blend until smooth and enjoy!

Notes

Order the monk fruit honey on this site. It comes in flavors too! It's all I use. 
Options: Add a small banana, add chopped mint leaves, swap lemon for lime, use all plain yogurt or all protein powder (but the combination is nice).
The nutrition calculation is provided as a reference as the numbers may change depending on the brands and ingredients you use or add. I use monk fruit honey so there is no sugar. If you use honey or sweetened yogurt, your sugar/carb numbers will be higher. 

Nutrition

Calories: 203kcalCarbohydrates: 30gProtein: 26gFat: 5gSaturated Fat: 0.4gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 30mgSodium: 453mgPotassium: 565mgFiber: 4gSugar: 8gVitamin A: 2845IUVitamin C: 30mgCalcium: 567mgIron: 3mg
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Tart Crust (grain-free gluten-free)

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Here is a tart crust recipe that works for your favorite fillings, whether pumpkin, chocolate, or even a savory goat cheese. It's made with simple ingredients, a blend of almond flour, coconut flour, butter and a little sugar. It's naturally gluten-free and grain-free too. Press the tart crust mix into a tart pan with your fingers, bake and fill. No rolling of pastry! Bake it a day ahead of filling to save time. It's so easy.

A golden almond flour tart crust ready to be filled.

If you have not made a press-in crust like this, I think you'll love it like I do. No pastry dough to roll out and mess with. It takes about 15 minutes to assemble plus baking time. Combining almond flour and coconut flour for a cookie-like crust makes for a perfect gluten free tart crust. Fill it with my spiced pumpkin tart filling for Thanksgiving, a rich chocolate filling for Christmas, or other holidays and celebrations.

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Recipe Ingredients

  • Almond Flour - Naturally gluten-free and rich in healthy fats, almond flour gives the crust a tender, buttery texture.
  • Coconut Flour - Highly absorbent and also gluten-free, coconut flour adds structure and helps the crust hold together without becoming dense.
  • Sugar - Light brown sugar adds a subtle caramel flavor.
  • Butter - Use unsalted butter for better control over flavor. Salted butter can throw off the balance.
  • Salt - Fine sea salt enhances the flavor of both the crust and the filling-don't skip it!

Substitutions and Variations

  • For a vegan tart crust (or dairy-free), use a stick form (not in a tub) plant-based butter such as this.
  • For a savory tart crust: If you want to make a savory (not sweet) crust, please read my post for the cherry tomato tart with fresh basil leaves and the crust adjustments. I eliminated the sugar, added an egg yolk.
Almond Coconut Crust|AFoodCentricLife.com

Recipe Tools

  • 9 ½″ light metal tart pan with a removable bottom.
  • Half-sheet rimmed baking sheets. They have a raised edge, not flat like a cookie sheet (13″x 18″.) Buy them online from Amazon. Make sure they are heavy, not cheap. Heavy duty ones stand up to use without warping. Cheap ones warp. There are other brands too, just be sure they are heavy duty.
  • A silicone liner is on the baking sheet. It prevents the tart crust from sliding around as well as protects it from the direct heat of the oven. Find Silpat on Amazon and cooking supply stores.

Recipe Instructions

Almond flour and coconut flour in a bowl with a fork for mixing.

Step 1: in a medium mixing bowl, mix the dry ingredients (flours) and sugar together with a fork.

Testing cookie crust tart dough by squeezing in your hand.

Step 2: Add in the melted butter and mix with a fork. When the mix looks evenly combined, squeeze a handful together. It should hold, like in the photo. The crust mix should feel moist. If not add a little more melted butter.

Forming a gluten free tart crust by hand in a tart pan.

Step 3: Create the tart shell, fuss a bit and take your time. It take about 12 minutes to assemble. 

The time you take to make the crust perfect will be worth it. Pour the crust mix into the tart pan, distributing it evenly with your fingers. Work on the crust edge first. You want to create a strong, even edge.

Push and pinch the crust mix into the edge of the tart pan with your fingers and thumbs. Work to build it up in layers and keep moving around the tart pan. It takes a little time. Keep working it. A nice sturdy edge will give strength to the tart when you cut it. 

When you have a nice strong edge, pat the rest firmly into the bottom of the tart pan for the base (and don't poke holes). The bottom of a flat glass helps.

A light g olden baked gluten-free tart shell made with almond and coconut flour.

Step 4: Place the tart pan on a sheet pan for support. Blind bake the tart crust util it is golden. Remove from the oven and cool prior to filling.

Bake the tart crust in a 350° oven for approximately 15-17 minutes. Timing will vary with ovens. You want it to be a light golden brown. Remove and cool. Use with your filling of choice. If you are using my pumpkin filling, you will bake the tart a second time.

Make Head Tips

You can bake this easy gluten-free tart crust a day ahead. After baking and cooling, wrap it in the pan (for support) with plastic wrap. It's fine stored on the counter for a day.

Serving Suggestions

Here are the tart filling recipes I have created so far, both sweet and savory:

Recipe FAQs

Should I pre-bake (blind bake) the crust?

After creating your tart crust, blind bake it, which means pre-bake it before filling. THis helps insure that the crust does not get soggy when filled and baked or filled with a no-bake filling.

Can I make it dairy-free, too?

Make the tart crust dairy-free or vegan using an unsalted plant-based butter in stick form, not tub form.

What type of gluten-free flour is best for tart crust?

Because there are many choices in gluten-free flours, there is not one right answer. For tart crusts, a blend of gluten-free flours is best to get the best attributes of each flour, such as proteins and starches. It also depends on if you're making a roll out pastry style crust or a press-in style crust.

⭐️Did You Make This Recipe?

If you make this tart crust, please comment and let me know how you liked it and how it worked for you. If you loved it, please give it a 5 star rating! They really help other readers and I enjoy hearing from you.

📖 Recipe

Fingers forming an almond tart crust and building the edges.

Gluten free tart crust (grain free too)

Sally Cameron
Using almond flour and coconut flour, this tart crust or pie crust is wheat-free and gluten-free. Fill with creamy spiced pumpkin, chocolate or a savory cheese and tomato filling.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 8
Calories 236 kcal

Equipment

Ingredients
  

  • 1 ½ cups almond flour 6 ounces
  • ½ cup coconut flour 2 ounces
  • 2 tablespoons light brown sugar or natural granulated sugar
  • 6 tablespoons unsalted butter, melted or plant-based butter
  • ¼ teaspoon salt

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Instructions
 

Mix Crust

  • Pre-heat oven to 350° (177 C). In a medium bowl, mix almond flour, coconut flour, sugar and melted butter with a fork until blended, then blend until completely combined with your fingers. To test, squeeze a handful together. It should hold together and feel moist.

Form Crust With Your Fingers

  • Pour the crust mix into the tart pan and distribute it evenly. Start by building the edges of the tart. With your fingers and thumbs, pinch and crimp the crust mix together to form a strong, fairly thick edge. Refer to the photos in the post for guidance. This will take 12-15 minutes. Don't hurry. It will be worth it.
  • Once you've created a strong edge, compress what is left of the crust mix into a firm base in the bottom of the tart pan with your hand or a flat bottom glass. Place the tart pan on a rimmed baking sheet. If you have a silicone liner, place it on the baking sheet first so the tart pan does not slide. If you don't have one, no problem. Just be careful with the unbaked tart crust.

Bake Crust and Cool

  • Bake tart crust for 14-16 minutes, or until light golden brown. Timing will depend on your ovens. Cool and fill as desired.

Notes

I used Bobs Red Mill coconut flour and almond flour for this recipe

Nutrition

Calories: 236kcalCarbohydrates: 11gProtein: 6gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 23mgSodium: 96mgPotassium: 3mgFiber: 5gSugar: 3gVitamin A: 262IUCalcium: 47mgIron: 1mg
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Cabbage Juice

by Leave a Comment

Ever juice cabbage? This crisp green cabbage juice pairs cabbage with celery for a clean, refreshing flavor and beautiful pale green color. If you enjoy celery juice or green juice, this simple cabbage juice recipe is an easy one to add to your juicing routine. Cabbage is naturally rich in nutrients and makes more than great coleslaw and tacos.

green cabbage juice | afoodcentriclife.com

This green cabbage juice became a new go-to almost by accident. One day I was making celery juice and ran short on celery, but had a big head of green cabbage in the refrigerator. I'd never juiced cabbage before, but thought, why not? It turned out crisp, clean, and surprisingly refreshing.

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Cabbage Juice Recipe Snapshot

  • Crisp and clean - Green cabbage and celery make a refreshing, vegetable-forward juice.
  • Easy green juice - Just a few simple ingredients and a juicer.
  • Naturally nutrient-rich - Made with fresh cabbage, celery, lemon, and ginger.
  • Surprisingly mild - Cabbage juice tastes cleaner and slightly sweeter than you might expect.
  • Great way to use cabbage - Perfect when you have extra green cabbage beyond coleslaw, tacos, and stir-fries.

Ingredients You'll Need

Cabbage is a member of the cruciferous vegetable family like kale, broccoli and cauliflower and you know how good these veggies are for you.

  • Cabbage - Use green cabbage for this juice.
  • Celery - Blends nicely with the cabbage, lemon and green apple.
  • Green apple - I buy Granny Smith apples for juicing as they are lower in sugar than other apples with a nice tart flavor.
  • Lemon - Leave the lemon peel on if thinner skinned. There is beneficial limonene in the peel that is not in the lemon juice.
  • Ginger (optional) - A small piece of fresh ginger adds a little zip and warmth to the juice. Start with a small amount and adjust to your taste.

Please see recipe card for measurements.

Chef's tip - Be sure to buy organic produce for juicing. If that is not possible be sure to check the EWG's list for the Dirty Dozen and Clean Fifteen for pesticide levels.

celery juice | afoodcentriclife.com

How to Make Cabbage Juice

Wash all of your produce and get it ready to juice when you get home from the market, then you'll get your juice made faster. Simply process according to your brand of juicer manufacturer directions.

  • Cut the cabbage head into quarters, then into smaller chunks if needed for the feed tube of your juicer.
  • Chop off celery leaves as they can taste bitter.
  • Core and seed the apple, then quarter it.

Chef's tip - Don't Peel Lemons. Some people peel lemons for juicing; I do not. Limonene is a chemical found in the peels of citrus fruits and in other plants that you want to consume. If the lemon has a heavy skin, slice off the ends before juicing.

The Health Benefits of Cabbage Juice

Cabbage juice has a long history of being studied for digestive health, especially in relation to peptic ulcers. Older studies looked at raw cabbage juice, sometimes referred to as "vitamin U," and reported promising results for ulcer healing.

Peptic ulcers are often linked to Helicobacter pylori infection or long-term NSAID use. If you're dealing with ongoing stomach pain, bloating, burning, or digestive symptoms, work with your healthcare provider to understand the cause and appropriate treatment.

green cabbage celery juice | afoodcentriclife.com

Serving and Storage

This recipe makes 2-18 ounce servings or 4 smaller ones. Juice is best consumed right after preparing. I love it at room temperature, right out of the juicer, but see the tip below.

Chef's Tip: Depending on your juicer brand, you can keep the fresh juice tightly capped in bottles with no air between the cap and juice level for 24-72 hours. If it's a little low, fill with filtered water to top it off. See your juicer brand guidelines. For juicers, I use both the Slowstar and the Greenstar Elite from Tribest. Both models are slow masticating juicers that get the most out of your produce. If you love to juice, these machines are a worthwhile investment.

More Juice Recipes

For other ways to get cabbage into your diet, try this broccoli cabbage slaw or braised cabbage and leeks. All delicious.

If You Make Cabbage Juice

If you make this, please add your comment. I love hearing from you and other readers learn from your comments. Thanks for supporting my site.

📖 Recipe

A glass of bright green cabbage juice on a brown cutting board with vegetable bowl behind.

Cabbage Juice

Sally Cameron
Not just for coleslaw and sauerkraut, cabbage is delightful and healing when juiced with celery, green apple and lemon. It's light, refreshing and tastes delicious.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Beverage, Juice
Cuisine American
Servings 2 18-ounce juices
Calories 222 kcal

Equipment

  • Juicer

Ingredients
  

  • 1 large head green cabbage approximately 1 pound
  • 1-2 heads celery 1 ½ pounds
  • 1 green apple cored and seeded
  • 1 small lemon or ½ a larger lemon
  • 1 small knob of ginger optional, peeled

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Instructions
 

  • After washing all produce, chop into pieces that fit through your juicer's feed tube. Cut the lemon small and discard seeds. Process vegetables through your juicer according to the manufacturers directions for your particular juicer.
    It's best enjoyed right away but may last refrigerated for up to 72 hours. See your juicer's guidelines.

Notes

It's best to buy organic for juicing, especially as celery usually shows up on the Dirty Dozen list for high pesticides. Cabbage is usually way down the list but I still recommend organic if possible.
Nutrition information is estimated and will vary based on the juicer used and how much pulp is removed during juicing.
Depending on your juicer brand, you can keep the fresh juice tightly capped in bottles with no air between the cap and juice level for 24-72 hours. If it's a little low, fill with filtered water to top it off. See your juicer brand guidelines.

Nutrition

Calories: 222kcalCarbohydrates: 54gProtein: 9gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 130mgPotassium: 1285mgSugar: 31gVitamin A: 762IUVitamin C: 262mgCalcium: 277mgIron: 3mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

Cucumber Celery Juice

by 3 Comments

Crisp, clean, and refreshing sounds like an iced tea commercial, but I'm talking about cucumber celery juice. If you love green juice, this simple recipe is a terrific one to add to your juicing routine. It's hydrating and packed with vitamins, minerals, and naturally occurring electrolytes from fresh vegetables. Get more greens into your day with this bright, refreshing celery cucumber juice.

A vibrant green juices in glass with with cucumber, lemon and celery.

This cucumber celery juice is more than refreshing. Celery, cucumber, lemon, and fennel are naturally rich in phytonutrients and antioxidants, making this a bright, vegetable-forward juice with anti-inflammatory benefits. It's light, crisp, and a beautiful way to add more fresh produce to your day.

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Cucumber Celery Juice Recipe Snapshot

  • Immune-supporting nutrients - Made with vegetables rich in vitamins C, A, and K, plus minerals such as potassium and calcium.
  • Easy-to-find ingredients - Celery, cucumber, lemon, and fennel are available year-round in most grocery stores.
  • More greens, made easy - A simple and refreshing way to enjoy the benefits of fresh green vegetables.

Ingredients You'll Need

Plain celery juice is pretty bitter for most people, but a juice blend like this with celery and cucumber tastes wonderful.

Ingredients for a green juice with celery, cucumber, lemon, green apple, and fennel.
  • Cucumber - For juicing, use almost any variety of dark green cucumber. English cucumbers (also called hothouse, seedless, and burpless cucumbers), flavorful little Persian cucumbers, or regular field and American cucumbers all work - and use the peel too!
  • Celery - Choose fresh, crisp celery with no browning. Celery heads vary in size by season, so the amount you need may vary.
  • Lemon - Meyer lemons are lovely if you have them, but regular lemons work perfectly. The juice and rind add a bright lift of flavor.
  • Apple - A tart green apple, such as Granny Smith, is best for juicing because it adds flavor without too much sweetness.
  • Fennel - Fennel is terrific in green juice. Its light licorice flavor becomes subtle and fresh when juiced, and you can use the bulb, stalks, and fronds. Fennel also contains anethole, a phytonutrient studied for anti-inflammatory benefits.

Please see the recipe card for measurements.

And for the best juice, be sure to buy organic produce, especially organic celery and organic cucumbers as they are often on the EWG's Dirty Dozen List, a great list to use when shopping.

Chef's Tip: Leave Some Lemon Peel On
If using Meyer lemons or thin-skinned organic lemons, leave some of the peel on when juicing. Lemon peel contains aromatic citrus oils, including d-limonene, the compound that gives citrus its bright fragrance. It adds fresh flavor and is studied for antioxidant and anti-inflammatory benefits. For thicker-skinned grocery store lemons, use only a small strip of peel or remove most of it to avoid bitterness. Wash lemons well before juicing.

Substitutions and Variations

  • No fennel - Skip it and use more cucumber.
  • Lemon or lime - Swap lime for lemon if you prefer.
  • Add herbs - Add half a bunch of Italian parsley or cilantro for extra green flavor.
  • Lower sugar option - If you're watching natural sugar or have blood sugar concerns, use half the apple and save the rest for your next juice.
  • Add ginger - Add a small piece of fresh ginger for a spicy, warming kick.

For another healthy green juice recipe try this cabbage juice.

How to Make Cucumber Celery Juice

Washing fruit and vegetables for juicing in a wire silver basket.
Step 1: Wash all of your produce well, use a produce wash such as the one I use. Do not peel the cucumbers, there is a lot of nutrition in the skin.
A glass bowl of chopped vegetables, apples and lemon.
Step 2: Ready your produce by chopping according to the brands directions.
A juicer processing green vegetables and fruit into a green juice.
Ste 3: Process the juice by alternating your ingredients. Skim or strain foam and enjoy fresh juice or bottle it.

For another terrific recipe with cucumber, try this cucumber salad with feta and mint. it's super refreshing and easy to make.

Chef's tip: Green Juices. Green juice can be a terrific addition to a healthy diet, especially when you want to add more vegetables to your day. Juicing does not replace eating whole fruits and vegetables; it's a bonus. We still need whole produce for fiber, texture, and fullness, while fresh vegetable juices offer a concentrated serving of plant nutrients and phytonutrients.

A large pitcher with a batch of fresh green vegetable juice.

Serving Suggestions

I love cucumber celery juice right out of the machine at room temperature, but it is still fantastic after refrigerating.

Fresh fruit and vegetable juice is best consumed within 15-20 minutes after pressing, and on an empty stomach if possible for the fastest assimilation. If you store it in glass bottles or jars filled to the very top with no air gap and sealed with an airtight lid, they can last up to 24 hours. Some juicers allow you to make juices up to 72 hours ahead with minimal nutritional loss.

Chef's Tip: What Kind of Juicer Works Best?
For cucumber celery juice and other fresh vegetable juices, the three common juicer types are centrifugal, cold-press masticating, and twin gear juicers. All can make good juice, but masticating and twin gear juicers generally handle fibrous vegetables such as celery and fennel best. They're more of an investment, so if you're new to juicing, starting with a less expensive juicer is a good way to see how often you'll use it before upgrading.

Glasses of bright green, healthy cucumber, celery vegetables juice.

For a juicer that stabilizes juices for up to 72 hours (so you can juice a few days at a time) check out this juicer from Tribest. It is what I use most of the time. It's always on the best juicers list. When buying vegetables for juicing, be sure to buy organic. 

More Juicing Recipes

If You Make Cucumber Celery Juice

If you make this juice, please comment and let me know how you enjoyed it. I love hearing from you and your comments help others readers as well. Thanks for supporting my site.

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Glasses of bright green, healthy cucumber, celery vegetables juice.

Cucumber Celery Juice

Sally Cameron
Cucumber celery green juice with fennel, lemon, and green apple is a refreshing change-up to your usual green juice recipe. Use the fennel bulb, tops and fronds all for juicing for a no waste solution. Wash your produce when you get home from shopping to be ready to juice. 
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Juice
Cuisine American
Servings 2 yield 32-36 ounces
Calories 129 kcal

Equipment

Ingredients
  

  • 1 ½ heads celery about 14 stalks or ribs
  • 1 English cucumber or 3-4 Persian cucumbers or 2 field cucumbers - do not peel them.
  • 1 small fennel bulb
  • 1 Granny Smith apple
  • 1 small lemon

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Instructions
 

  • Chop vegetables according to the directions of your juicers manual. Core the apple and discard the seeds.
  • Chop the fennel into smaller pieces as it is a hard vegetable. Cut the lemon into quarters. Process according to the juicers directions and enjoy. 
    If there is any pulp in your juice, either enjoy it as is with a little pulp or strain it in a fine strainer or sieve.

Notes

Bottling tip. If you're a little short on juice when you cap your glass bottles or mason jar, add a little filtered cold water to make up the difference so there is no air gap. This reduces oxidation and preserves nutrition.
  • Leave some rind on the lemon as it's a terrific source of d-limonene. Being an antioxidant, d-limonene is anti-inflammatory plus it supports detoxification of the liver. See the post for more information.
  • To reduce natural  sugar, use half an apple and save the other for your next juice. 
  • Add half a bunch of either Italian parsley or cilantro (a great detoxing herb).
  • Another delicious addition is a small knob of fresh raw ginger. Don't over do it as it can be spicy!
 

Nutrition

Calories: 129kcalCarbohydrates: 33gProtein: 4gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.1gSodium: 95mgPotassium: 1007mgSugar: 18gVitamin A: 1310IUVitamin C: 65mgCalcium: 126mgIron: 2mg
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Hawaiian Salad With Goat Cheese

by 13 Comments

Say aloha to boring salads with this colorful Hawaiian salad. Inspired by dinner at one of Hawaii's most famous dining spots, I couldn't wait to recreate it at home and share it with you. Featuring fresh greens, creamy goat cheese, tropical pineapple, beets, crisp cucumbers, and sweet tomatoes, it's dressed with a champagne vinaigrette. If you're ready to change up the usual Hawaiian fruit salad to something better, try this terrific Hawaiian-inspired salad recipe.

A large round salad bowl filled with greens, tomatoes, beets, pineapple, goat cheese, cucumber, macadamia nuts and avocado.

If you search for a Hawaiian salad recipe you'll find many different options from a Hawaiian mac salad (a pasta salad) or a Hawaiian chicken salad, to the famous sugar-laden Hawaiian ambrosia salad (a creamy fruit salad) often made with fake food cool whip, sour cream, mini marshmallows, mandarin oranges, and maraschino cherries (and about 50 grams of sugar per serving). To be fair, some recipes use Greek yogurt.

It's just too unhealthy with all of that sugar. For a delicious, healthier Hawaiian salad, try this recipe.

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Why You'll Like This Salad

  • It's sweet, savory, tangy, and crisp all in a bowl.
  • Enjoy the goat cheese or omit for vegan/dairy-free.
  • It's a way healthier, tastier option than your typical Hawaiian salad.

Hawaiian Salad Ingredients

Ingredients for a Hawaiian salad with salad greens, tomatoes, goat cheese, pineapple, cucumbers, beets, and vinaigrette.

For the salad

  • Lettuce: Heads of fresh red lettuce, or buy pre-washed mixed spring greens.
  • Tomatoes: Small cherry tomatoes or grape tomatoes, red or mixed colors.
  • Pineapple: Either buy a small fresh pineapple to cut up yourself or buy already cut pineapple chunks or spears available in the refrigerated produce section. Use it fresh or grill it.
  • Cucumber: Use the small, crisp Persian cucumbers, mini cucumbers, or an English cucumber.
  • Beets: I use the deep red-purple beets for more color contrast but golden beets work too. Roast your own beets (directions below) or get a package of the steamed ready-to-eat beets.
  • Avocado: I've added avocado to the salad just because I love avocado! You can use it or leave it out. Buy one that is ripe and ready to cut, or if rock hard wait a few days for it to ripen.
  • Goat cheese: Get a small package or log of "chevre" which is fresh goat cheese and crumble it yourself. It's soft and tangy, a little tart and totally delicious. Pre-crumbled goat cheese works too.
  • Green onions: A sprinkle of finely chopped green onions or chives adds color, flavor, and a nice finishing touch.
  • Avocado: A nice buttery creamy addition (optional).

Champagne vinaigrette

A light champagne vinaigrette lets the salad flavors shine and compliments without overpowering.

  • Oil: Here's the place for a good extra virgin olive oil.
  • Vinegar: Champagne vinegar makes a lovely light vinaigrette, alternatives below.
  • Egg yolk: Raw egg yolk makes the vinaigrette a little creamy as it emulsifies the dressing (optional, it's a good trick).
  • Garlic: Use a fresh clove for it's pungent sharp flavor. A fresh garlic clove, or use the puree in the tube.
  • Shallot: Adds a little sharp-sweet flavor and texture to the vinaigrette. Optional but such a nice addition.

Please see the recipe card for measurements and seasonings.

For another terrific summer salad with fruit, try this refreshing watermelon basil salad with feta cheese.

Substitutions and Variations

Using these substitutions change the salad a bit but all of them taste great and work well.

  • Swap Greek feta for the goat cheese.
  • Use an unseasoned rice vinegar in place of the champagne vinegar, or use red wine vinegar or apple cider vinegar.
  • If using raw egg yolk concerns you (it is usually safe as long as your eggs are fresh and un-cracked), just omit it and add a little creamy Dijon mustard to help emulsify the vinaigrette and add flavor. You can add it even if you are using the yolk.
  • To add a nice buttery crunch, add unsalted Hawaiian macadamia nuts (here is what I buy). 
  • Skip the green onion and add slivers of red onion for more color. 

For another vinaigrette that works with the Hawaiian salad, try the lemon vinaigrette recipe with this lentil and quinoa salad.

Chef's tip: How to roast beets. Trim beet greens to 1" and scrub clean. Pre-heat oven to 400°F. Place beets in a double layer of heavy foil, sprinkle with oil, salt and pepper. Fold up foil to create a package and roast until beets are tender when pierced through, about 45 minutes. For full directions and how to skin beets, please see this post on how to roast beets.

Love a good Greek salad? Try this one with leafy greens, Greek feta, olives, tomatoes, cucumbers and a terrific Greek vinaigrette.

How to Make the Salad

Hawaiian salad ingredients prepped and ready to toss together for serving.
  1. Start by making the vinaigrette. Whisk the vinaigrette ingredients in a small bowl until smooth. For making a larger quantity of dressing, add ingredients to a blender and blend briefly on low speed until smooth and emulsified.
  2. For the salad, wash and dry your salad greens. A salad spinner makes it easy!
  3. Halve the tomatoes, cube the pineapple, slice or chop the cucumbers, crumble the goat cheese. Wait to slice the avocado until before serving so it does not oxidize (turn brown).

To prepare Hawaiian salad in advance, wash and dry your lettuce leaves and ready each of the components. Keep them refrigerated individually in an airtight container separately.

Save dicing the avocado for just before serving so it does not oxidize (turn brown). Ready a large bowl and salad serving utensils. When you're ready to serve it goes together like a breeze!

Pineapple Tips

Chunks of golden yellow pineapple in an air fryer with browned edges.

Pineapple for the Hawaiian salad can be enjoyed raw or cooked, grilled on a gas grill, a grill pan indoors, briefly broiled, or in an air fryer at 400° for about 5 minutes shaking the basket half the way through.

Chop and toss or brush with a few drops of olive oil or neutral oil to prevent sticking. Alternatively you can cook them as spears and chop them after cooking or grilling.

Colorful Hawaiian salad with fresh greens, pineapple, tomatoes, beets, and goat cheese in a white bowl.

For a fruit salad recipe that's colorful and healthy without added sugar, try this fresh fruit salad recipe. It's easily varied by swapping a few of the fruit options for tropical options or seasonally what's best at the store.

Salad Serving Suggestions

Make the vinaigrette, toss the greens in a large bowl with a little vinaigrette to start and add the goodies. Serve extra dressing on the side. This is a wonderful salad for family gatherings because of all of the vibrant colors. It looks beautiful arranged on a big platter or large bowl.

Serve it as a side salad or add grilled chicken, rotisserie chicken, or shrimp for more of a main course salad.

Recipe FAQs

Can I add tropical fruits other than pineapple?

For a Hawaiian salad variation, try adding different fresh tropical fruit such as kiwi fruit, a little mango, passion fruit, guava, or papaya adding tropical color and sweetness. Avocado is another you might not think (yes it is actually a fruit) but they too are grown in Hawaii's fertile volcanic soil.

What protein works best in a Hawaiian salad?

Adding protein makes a Hawaiian salad a complete meal. Grilled chicken and shrimp work well. For plant-based diets, try a little tempeh or firm grilled tofu. For another seafood option often served in Hawaii, try mahi mahi filets.

What nuts are best to use in a Hawaiian salad?

Grown in Hawaii since the 1800's, macadamia nuts are the classic nut to add to a Hawaiian salad. Another nut grown in Hawaii is the cashew, both delicious options for aHawaiian salad.

More Fresh Salad Recipes

Here are more ideas for salads to jazz up your salad routine. And if you're looking for salads with beans, grains, or veggies, check out the Salads Recipe page.

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Color Hawaiian salad with tomatoes, avocado, pineapple, beets. macadamia nuts and more in a bowl with utensils.

Hawaiian Salad Recipe with Goat Cheese

Sally Cameron
This brightly colored Hawaiian style salad is fresh tasting and healthy, inspired by Merriman's Restaurant on the Big Island of Hawaii. To make it a main course, add more salad greens and add grilled chicken or shrimp. For dairy-free, skip the cheese. Buy pre-cooked beets or roast your own (takes about 40 minutes, do ahead). Macadamia nuts are a nice add too.
4.41 from 5 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Salad
Cuisine Hawaiian
Servings 4
Calories 485 kcal

Ingredients
  

To Roast the Beets (or buy pre-cooked to save time)

  • 2 medium red beets or other color
  • 2 teaspoons olive oil
  • ⅛ teaspoon salt
  • ⅛ teaspoon ground black pepper

Hawaiian Salad

  • 1 large head crisp red lettuce or 5-6 ounce container pre-washed lettuce
  • 12-16 sweet grape tomatoes halved lengthwise
  • 4 small spears fresh pineapple diced
  • 1 small English cucumber or 3-4 mini cucumbers chopped
  • 1 ripe avocado split, seeded, quartered then diced
  • 4-6 ounces goat cheese crumbled

Champagne Vinaigrette

  • 6 tablespoons extra virgin olive oil
  • 2 tablespoons champagne vinegar or white wine vinegar
  • 1 large egg yolk optional
  • 1 small garlic clove finely chopped or zested
  • 2 teaspoons finely chopped shallot optional
  • 2 pinches sea salt
  • 2 pinches ground black pepper

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Instructions
 

To roast your own beets (do ahead of time and chill)

  • Pre-heat the oven to 425 degrees. Trim the tops off the beets to about 1 inch. Wash and dry the beets and place on a double piece of heavy foil. Toss the beets with olive oil and sprinkle with salt and pepper.
    Wrap the beets up in the foil and place the packet on the center rack in the oven. Roast until beets are easily pierced with the tip of a thin skewer like a cake tester or a paring knife, about 40 minutes depending on the size.
    Remove beet packet from the oven and cool until you can handle them. With paper towels, rub the skins off of the beets; quarter them and set aside. Chill the beets then cut into pieces.
    Note - Wear disposable food handler gloves while working with the beets to prevent staining your hands.

Make the vinaigrette (makes extra)

  • While the beets are roasting, make the vinaigrette. Whisk oil, vinegar, yolk, garlic and shallot together in a small bowl until creamy, or shake well in a jar with a tight lid. Season with salt and pepper.
    If vinaigrette is made ahead of time, refrigerate until serving due to the raw egg yolk. Re-whisk if needed.

Assemble the Salad

  • Serve the salad family style in one large bowl or on individual plates.
    For family style, toss the greens with a little of the vinaigrette, add to a large bowl and add the cucumber, tomatoes, beets, avocado, pineapple, and goat cheese. Serve extra vinaigrette on the side.

Notes

Vinaigrette note:
If using a raw egg yolk concerns you, omit it from the vinaigrette, but it does make it nice and creamy. If the egg is fresh and un-cracked, you should have no worries. Dressing with raw yolk is good for 2 days (only) refrigerated.
Another option is use Dijon mustard to emulsify the dressing. Add about 1 teaspoon and whisk well until creamy. 
The nutrition calculation includes all of the vinaigrette so it is not accurate.

Nutrition

Calories: 485kcalCarbohydrates: 31gProtein: 10gFat: 38gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 24gCholesterol: 59mgSodium: 450mgPotassium: 855mgFiber: 8gSugar: 19gVitamin A: 1296IUVitamin C: 72mgCalcium: 97mgIron: 2mg
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Strawberry Yogurt Smoothie with Banana

by Leave a Comment

Red ripe strawberries and banana plus tangy yogurt make delicious partners in this strawberry yogurt smoothie. A quick breakfast and great way start your day, refuel after a workout, or perfect as an after school snack. Use fresh strawberries or frozen strawberries for year round smoothies adding your favorite yogurt. Takes just a minute to blend and enjoy!

A glass of strawberry banana yogurt smoothie topped with a fresh red strawberry.

Strawberry and banana is a classic smoothie combination. Here, I've added yogurt to give it creamy texture and a healthy amount of protein. It's one of the most popular smoothie combinations and highly customizable to meet your nutritional needs. If you've never tried a strawberry yogurt smoothie, it's a great one to add to your smoothie recipe file.

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Why You'll Like This Recipe

  • Simple ingredients are easy to keep on hand.
  • Use fresh fruit or frozen fruit and plain yogurt.
  • Easy to customize for a healthy breakfast.
  • A nice twist on a classic strawberry banana smoothie recipe.

Another great breakfast option is this overnight oats with chia seeds. Top them with strawberries and bananas!

Smoothie Ingredients

Strawberries, banana, milk, and yogurt on the counter for a smoothie.
  • Milk: Dairy milk or non-dairy milk, there are so many options. Use your favorite milk.
  • Strawberries: For a frosty smoothie, use frozen strawberries. Easy to always have on hand in the freezer. When in season, fresh ripe strawberries work too but the smoothie may be a little more fluid.
  • Banana: Use either fresh banana or frozen banana. You can slice and freeze your own in chunks. To minimize sugar, use a greenish banana (or use less) versus a ripe banana.
  • Yogurt: Greek yogurt gives you higher protein per serving than regular yogurt. Plain Greek yogurt is the best option as the flavored ones (even vanilla yogurt) have a lot of added sugar you don't need. Be sure to check the labels before buying. If you want vanilla, add your own. Note below.

Please see the recipe card for measurements and quantities.

Here's another delicious smoothie recipe (I've been drinking for 25 years), my creamy raspberry smoothie. 

Chef's tip: What's the best milk for smoothies? The one that works best for you that you enjoy. Try homemade almond milk, oat milk, quick homemade hemp milk, homemade coconut milk, or even cashew milk. If you prefer, use whole milk or low fat (dairy) .

Smoothie Options and Variations

  • Add ground flaxseed: Flaxseed adds high quality fat and fiber to smoothies. I grind mine fresh in a little inexpensive spice grinder, or buy it already ground. Start with a tablespoon.
  • Add chia seeds for a thicker smoothie, start with a teaspoon or two. 
  • Sweetener: Try berry flavored stevia drops or a monk fruit simple syrup to keep sugar down. Honey is another easy option to add natural sweetness. Use either a mild raw honey or a no-sugar honey like this (it's what I use).
  • For high protein: Use more yogurt, or add a half scoop of protein powder of choice.
  • For a vegan smoothie: Use a plant-based yogurt, but as vegan yogurts have little protein (they are mostly fat), you'll need to add a plant-based protein powder to get protein, or try adding hemp seeds. This is a non-dairy option too.
  • Vanilla: Vanilla adds nice flavor so try a little vanilla extract or vanilla paste if desired.

Chef's tip: Be sure to buy organic, as conventional strawberries have high levels of pesticide residue.  Strawberries are always on the Dirty Dozen list and often the number one worst offender.

strawberries | AFoodCentricLife.com

Recipe Instructions

Strawberry banana smoothie ingredients in a blender with milk.
Step 1: Add your milk to the blender first, then add the fruit, yogurt, and any options if using.
Beautiful pink strawberry smoothie with yogurt and bananas ready to drink.
Step 2: Blend until smooth. Thickness will depend on your milk, yogurt, and whether fruit is fresh or frozen.

Serving Suggestions

Smoothies are good right out of the blender but generally hold well if you need to make them ahead for a grab-and-go breakfast. Stir or shake if needed after it sits.

This strawberry yogurt smoothie is a meal for most people. If you want to serve it as part of a larger breakfast or as a snack, use it as two servings and serve it in smaller glasses. For younger kids, half a smoothie may be enough.

Need a little something else to go with it? Try these strawberry muffins made with fresh strawberries.

strawberry banana smoothie | AFoodCentricLife.com

Recipe FAQs

Are strawberry yogurt smoothies healthy?

It depends on how you make them. Strawberry yogurt smoothies can be healthy or sugar bombs unless you watch the ingredients. For a healthy smoothie, don't over-do the amount of fruit and choose plain unsweetened yogurt to reduce sugar. Another option, try a non-dairy milk. If you're using banana, use just half a banana and choose a greenish banana for less sugar. Green bananas are also a good source of something called resistant starch, which the friendly bacteria in your gut loves. If sweetening, use either monk fruit or stevia to keep the sugar down. 

How can I make a vegan strawberry yogurt smoothie

For a vegan strawberry yogurt smoothie, use a vegan yogurt. Be aware that vegan yogurts are mostly fat (such as those made with coconut milk) and very little protein. To get your protein in, add a plant-based protein powder.

How can I make my smoothie sweeter or less sweet?

For a sweeter smoothie, add a little natural sweetener such as honey or maple syrup. To add sweetness without sugar, use monk fruit (powdered or simple syrup) or stevia (the flavored liquid drops are nice).

For a less sweet smoothie, evaluate your ingredients. Try less of sweet fruits, and if using banana, cut it down to half a banana and use a greenish banana because they have less sugar. If using yogurt, choose a plain, unsweetened yogurt and skip the flavored varieties which tend to have a lot of sugar added.

More Smoothie Recipes!

Have a smoothie lover in your house? Here's more new recipes to try. From berries and mango to avocado and chocolate. And if a green smoothie is your thing, try this tropical green detox smoothie. For a really creamy smoothie, try the green tea and avocado smoothie.

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If you make this strawberry yogurt smoothie, please add your comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.

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strawberry banana smoothie | AFoodCentricLife.com

Strawberry Yogurt Smoothie

Sally Cameron
Use frozen strawberries for a frosty cool smoothie or fresh. For bananas, choose greenish bananas for less sugar. Greek yogurt provides more protein than regular.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Beverage, Breakfast, Snack
Cuisine American
Servings 1 serving
Calories 248 kcal

Equipment

Ingredients
  

  • 1 cup unsweetened almond milk or dairy milk or milk of choice
  • 5 ounces plain unsweetened Greek yogurt or regular yogurt
  • 4 ounces strawberries, fresh or frozen 4-5 whole strawberries
  • ½ dropper full berry flavored stevia drops sub honey or monk fruit
  • 1 small banana greenish ones have less sugar

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Instructions
 

  • Add all ingredients to a high powered blender starting with the milk. Blend until smooth.

Notes

    • To reduce sugar, use half of a small banana, and make it a greenish one, not a fully ripe one. That will reduce by about 6 grams of sugar. 
    • Add ground flaxseed: Flaxseed adds high quality fat and fiber to smoothies. I grind mine fresh in a little inexpensive spice grinder, or buy it already ground. Start with a tablespoon.
    • Sweetener: A dropper full berry flavored stevia drops works great, or use a keto simply syrup to keep sugar down and add sweetness. Honey is another easy option. Use either a mild raw honey or a no-sugar honey like this (it's what I use).
    • Protein powder: Protein powder is an option instead of yogurt for a no-dairy strawberry banana smoothie, or combine them to get the level of protein and creaminess you want.
    • Vanilla: Vanilla adds nice flavor so try a little vanilla extract or vanilla paste if desired.

Nutrition

Calories: 248kcalCarbohydrates: 38gProtein: 18gFat: 4gSaturated Fat: 0.3gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 7mgSodium: 378mgPotassium: 735mgFiber: 6gSugar: 23gVitamin A: 84IUVitamin C: 75mgCalcium: 481mgIron: 1mg
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Perfect Hard Boiled Eggs Easy to Peel Every Time

by 7 Comments

Tired of hard boiled eggs that are hard to peel then look like a train wreck? Here is how to make perfect hard boiled eggs easy to peel every time. Cooking hard boiled eggs with this method results in easy peel eggs, smooth, with no ugly green ring around the yolk (which means they are over-cooked). From a chef and caterer, trust me. This works.

A small white bowl of peeled hard boiled eggs.

Does this cooking method really work? The real test came when I needed to make a huge batch of hard-boiled eggs, 6 dozen for an emergency catered event. With a busy day (not to mention I was a plane flight away when I got the call!), I did not start cooking until 11:00 PM. I used this method and within an hour had 6 dozen perfect hard-boiled eggs chilling in the refrigerator. Yes, it works. And I still make them this way, every few days.

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Why You'll Like This Recipe

  • A foolproof method for perfect hard boiled eggs.
  • A simple recipe.
  • Use them in many ways.
  • You don't need older eggs.

Use hard boiled eggs in this flavorful green spinach salad with homemade vinaigrette.

Recipe Ingredients

  • Eggs: Fresh, large, clean and un-cracked egg. White eggs, brown, eggs, all color eggs work. They do not have to be a week old.
  • Vinegar: I usually white vinegar but apple cider vinegar works too.
  • Salt: Whatever salt you use.

See recipe card for measurements.

For more easy healthy snacks try this roasted red pepper hummus.

Chef's tip: Why the salt and vinegar? Why it works is kitchen chemistry. The salt and vinegar create a chemical reaction with the shell, then when you ice them the shell shrinks back and they peel easily. You have to get the hard boiled eggs very cold. Let them sit in the ice bath for awhile, about 30 minutes if you can.

Hard Boiled Eggs The Old Way

I used to hard boil eggs the way I learned decades ago. Place eggs in the bottom of a pan large enough to fit on one layer. Cover with cold water. Bring just to a boil. Turn off heat, cover the pan, remove from the heat and allow them to stand for 12-13 minutes. Drain, chill and peel. It was hit and miss.

The challenge is when you use this method you never know whether the eggs will peel easily or not. Most of the time they do not, particularly when you really want pretty smooth eggs. Even if you use the old guidelines of week old eggs. Nope.

Some recipes like to cook hard boiled eggs in a pressure cooker but this stovetop method is so simple and fast, and you don't have to wait to get to high pressure (or release). Don't get me wrong, I love my Instant Pot, I just don't do hard boiled eggs in it.

A pot of cooked brown hard boiled eggs cooling on the counter.

How to Make Perfect Hard Boiled Eggs

Fill a pot of water about half way with cold tap water and add the vinegar and salt. You want just enough water to cover the raw eggs by a few inches and the eggs must fit flat in a single layer. The pan sizes I use:

  • If I'm just doing 3-4 eggs, I use a 2-quart pan.
  • For 6 -8 eggs, I'll use a 4-5 quart pan.
  • For a dozen, I use a wide 6-quart pot.

Over medium-high heat, bring the water just to a boil then turn it down to a low gentle boil, barley simmering (small bubbles), not boiling (big fast bubbles). Boiling hard could break the raw eggs. Lower the raw eggs gently into hot water with a kitchen skimmer or slotted spoon. Adjust the heat depending on your stove.

How long to cook hard boiled eggs? The cooking time is exactly 15 minutes.

Set Up an Ice Bath Ready

While the eggs are cooking get a large bowl of ice water ready (called an ice bath, lots of ice). When the timer goes off, use the skimmer or slotted spoon to lift the eggs into the ice bath to cool. Chill until very cold, about 30 minutes.

Remove eggs from the ice bath and dry on a clean kitchen towel. From here you can peel or refrigerate until needed. Sometimes I peel mine right away and refrigerate in an airtight container until needed.

Peeling Hard Boiled Eggs

To peel hard boiled eggs, I tap them on my kitchen counter or other hard surface around the center, then with gentle pressure, push and roll them away from me on a folded kitchen towel.

Most of the times the peels come off easily. Sometimes they even come off in two pieces. And sometimes, you'll just have stubborn eggs. Overall, this method produces hard boiled eggs that are easier to peel with the best results.

Hard-cooked eggs last 7 days in an air tight container in the refrigerator. Remember to label and date.

Hard boiled eggs cut in half on a white plate.

Serving Suggestions

What to do with hard boiled eggs? So many things! Use them in salads for protein, pop out the yolk and make deviled eggs or egg salad, use them for a quick healthy snack when you need a boost. And hard boiled eggs (as in deviled eggs) are a staple for summer and holiday entertaining. Use them for:

Piping yellow egg filling into hard boiled egg halves for deviled eggs.

Recipe FAQs

What is the best method for boiling eggs?

There are many methods for hard boiling eggs and I think I've tried them all. The best way is to use salt and white or apple cider vinegar in the boiling water, then turn the heat to low, add the raw eggs, and simmer for 15 minutes. Pull the eggs and add immediately to an ice bath and chill well, then peel.

What is the best way to peel hard-boiled eggs easily?

The best way if you've cooked them right and chilled them until very cold in an ice bath is to tap the hard boiled eggs on the counter. Tap them all around a few times to crack the shells evenly. Next, roll them on a folded kitchen towel. Start to peel, the shells should come right off.

Can I make hard-boiled eggs ahead of time?

Hard boiled eggs can be made ahead of time for snacking and recipes such as deviled eggs and egg salad. After hard boiling the will last up to 7 days well refrigerated.

Are hard-boiled eggs healthy?

Hard-boiled eggs are super healthy, unless you are egg-allergic or egg-sensitive. They are a great source of complete and inexpensive protein that can be used in many ways. Use them for snacking, adding to green salads, or make a simple egg salad with a little mayonnaise, mustard, salt and pepper.

More Egg Recipes

Hard boiled eggs are delicious turned into classic deviled eggs and added to salad for protein.

⭐️Did you Make This Recipe?

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📖 Recipe

A small white bowl of peeled hard boiled eggs.

Perfect Hard Boiled Eggs Easy to Peel

Sally Cameron
For perfect hard-boiled eggs, follow this easy technique. Use the eggs for deviled eggs, snacks, appetizers, to add to green salads or make egg salad for a nice lunch. Use them same method with a smaller pan for less eggs. 
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast, lunch, Snack
Cuisine American
Servings 6 to 12
Calories 145 kcal

Equipment

  • 2-5 quart pot 2 qt for 4-6 eggs, 5-6 qt for 12 eggs

Ingredients
  

  • 12 large clean, uncracked, raw eggs
  • 2 tablespoons white vinegar
  • 1 teaspoons salt

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Instructions
 

  • Using a large enough pan that your eggs will sit flat in one layer. Fill pot with enough cold water to cover eggs by a few inches. Bring the water to almost a full boil.Turn the heat down to a simmer and carefully lower eggs into the water. Using a tool called a mesh skimmer makes it easy. See note below.
  • When eggs are in the pan, add vinegar and salt. Set cooking time for 15 minutes. While eggs are cooking, prepare an ice bath. Fill a large bowl with ice and water. When eggs are done cooking, plunge cooked eggs into the ice bath. Chill until cold, 15-30 minutes. Peel right away or refrigerate them for a day or two until ready to use.
  • To peel, tap egg on the counter top, gently roll on a folded kitchen towel to loosen the shell and peel. The shell should come right off. If any shells bits are stuck on the egg, rinse and dry.

Notes

Cooked eggs will last about 7 days in an air tight container in the refrigerator.
Pan size tip: Eggs should fit in a single layer and be covered by a few inches of water.
  • 3-6 eggs: 2-quart pan
  • 8-10 eggs: 4-5-quart pot
  • 12 eggs: wide 6-quart pot

Nutrition

Serving: 2eggsCalories: 145kcalCarbohydrates: 1gProtein: 13gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.04gCholesterol: 372mgSodium: 917mgPotassium: 138mgSugar: 0.4gVitamin A: 540IUCalcium: 57mgIron: 2mg
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Strawberry Cheesecake Ice Cream

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Strawberry Cheesecake Ice Cream is a creamy homemade ice cream with the flavor of classic strawberry cheesecake in every bite. A rich cheesecake ice cream base is swirled with fresh strawberry sauce and buttery graham crumble, with a gluten-free option, for a frozen dessert that's tangy, fruity, creamy, and full of texture. Sweet strawberries, creamy cheesecake flavor, buttery graham crumbs, and ribbons of strawberry swirl make it completely irresistible.

A white loaf pan of strawberry cheesecake ice cream with a scoop sitting on top.

This version keeps the cheesecake ice cream base creamy and tangy, then layers in a seedless fresh strawberry swirl and buttery graham cracker crumbs for crunch. It's inspired by strawberry cheesecake ice cream from an ice cream shop, but made at home with simple ingredients. Use regular or gluten-free graham crackers as needed. An ice cream maker keeps the texture smooth, creamy, and scoopable.

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Strawberry Cheese Cake Ice Cream Snapshot

  • Creamy cheesecake flavor - Tangy and rich like frozen strawberry cheesecake.
  • Fresh strawberry swirl - With bright ribbons of fresh berry flavor throughout.
  • Cheesecake crust crunch - Buttery crumbs for cheesecake texture.
  • Homemade ice cream - Avoids the artificial additives, corn syrup, or gums found in many store-bought options.

For more homemade ice cream recipes try my vanilla bean ice cream or lemon custard ice cream.

Chef's Tip: Why Use Whole Milk Powder
Whole milk powder adds extra milk solids without adding more liquid. That helps give homemade ice cream a creamier body, reduces iciness, and improves scoopability. It's a small ingredient that makes a noticeable difference in texture. This is the milk powder I use. It's handy to have in the pantry for many uses. It's used in my gluten-free poundcake recipe.

Ingredients You'll Need

Ingredients for strawberry cheesecake ice cream in prep bowls on a counter.
  • Cream cheese - Gives the ice cream its tangy cheesecake flavor.
  • Heavy cream - Adds richness and creamy texture.
  • Whole milk - Lightens the base so it's not too heavy.
  • Sugar - Sweetens the ice cream and helps keep the texture scoopable.
  • Whole milk powder - Adds body and creaminess, and reduces iciness.
  • Vanilla extract - Adds classic cheesecake-style flavor.
  • Strawberries - Fresh ripe strawberries make the swirl; frozen also work, thawed and drained of excess liquid.
  • Graham crackers - Use regular or gluten-free oat grahams for the buttery cheesecake-crust crumble.
  • Butter - For the graham crumbs as for the crust of a cheesecake.

Substitutions and Variations

  • No graham crackers - Use crushed vanilla cookies, shortbread-style cookies, or leave the crumbs out.

Chef's Note: Why Use an Ice Cream Maker
For the best homemade ice cream, use an ice cream maker. As the base freezes, the machine churns continuously, adding air and keeping ice crystals small. That churning process is what creates a smoother, creamier texture than simply freezing the base in a container.

How to Make Strawberry Cheesecake Ice Cream

When you get to the layering stage to create the swirls, don't use all of the strawberry sauce and crumbs. Save some to use as garnish at serving, or make extra to start with.

Cream, milk, vanilla, milk powder in a blender container to be blended.
  1. Combine the milk and cream cheese in the blender and blend on low a few seconds, then add cream, sugar, milk powder, vanilla, blend briefly to combine. Chill overnight in the refrigerator for best results, or at least 4-6 hours. The colder the base the smoother the ice cream.
Ice cream base pouring into an ice cream maker for churning.
  1. Stir cold cheesecake ice cream base. then add to your ice cream maker and churn according to the manufacturers directions. Make the strawberry sauce and the graham crumbs while it is churning.
Pureed strawberries in a fine sieve over a bowl.
  1. While the ice cream is churning, puree the berries and sugar in a blender and pour through a fine sieve over a bowl.
Seeding a strawberry sauce through a sieve with a ladel.
  1. With a ladle or the back of a large spoon, push the seeds out of the strawberry sauce for a smoother sauce.
Finished bright red strawberry sauce in a glass bowl.
  1. Reserve the strawberry sauce for the swirl for when the ice cream is done churning. Chill well before using.
Adding golden graham crackers crumbs to a small pan with melted butter to toast.
  1. Melt butter in a small pan over medium-low heat, stir in crumbs, and toast for 1-2 minutes.
Buttered graham crumbs in a small pan to use as a crumble for strawberry cheesecake ice cream.

7. When done, cool and refrigerate before using in the ice cream.

Swirls of cheesecake ice cream done churning in an ice cream maker.

8. When I cream is done churning, begin the layering. Ready your chilled strawberry and crumbs.

Layering ice cream, strawberry sauce, and graham crumbs into a loaf pan for making strawberry cheesecake ice cream.

9. First layer, add some ice cream to your container, drizzle sauce over the top and sprinkle crumbs.

Second layer of strawberry cheesecake ice cream creating swirls in a loaf pan.

10. Next layer, add more ice cream, sauce, and crumbs. Work quickly as the ice cream is very soft as this stage.

Finished cheesecake ice cream smoothed into a white ceramic loaf pan with swirls of strawberry.

11. After the last later, use a table knife to dray through the ice cream, creating swirls, then quickly get it into the freezer to set up for a few hours.

A bowl of strawberry cheesecake ice cream with graham sprinkles and strawberry sauce.

Serving Suggestions

Freeze for at least 4-6 hours after churning for firm scoops. For the best texture and flavor, enjoy within 1-2 weeks. Let the ice cream sit at room temperature for about 10 minutes before scooping if it is very firm.

Serve scoops plain, with extra strawberry sauce and a sprinkle of graham cracker crumbs on top.

Storing Homemade Ice Cream

Store strawberry cheesecake ice cream in a shallow freezer-safe container with a tight-fitting lid. Press a piece of parchment or plastic wrap directly onto the surface before covering to help prevent ice crystals.

More Strawberry Desert Recipes

If You Make Strawberry Cheesecake Ice Cream

Please leave a comment and let me know how you enjoyed it! I love hearing from you and your comment help other readers as well. Thanks for supporting my site.

📖 Recipe

A glass bowl of strawberry cheesecake ice cream with strawberry sauce and buttered graham crumbles.

Strawberry Cheesecake Ice Cream

Sally Cameron
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 0 minutes
Chill and churn 3 hours
Total Time 3 hours 20 minutes
Course Dessert
Servings 6
Calories 518 kcal

Equipment

Ingredients
  

Cheesecake Ice Cream Base

  • 1 cup whole milk
  • 6 ounces cream cheese soft, room temperature
  • 2 cups heavy whipping cream
  • ⅔ cup sugar
  • 2 tablespoons whole milk powder
  • 1 teaspoon vanilla extract
  • 1 pinch fine sea salt

Graham crumble

  • ⅓ cup gluten-free oat grahams or graham crackers finely crushed
  • 1 tablespoon unsalted butter

Strawberry swirl

  • 8 ounces fresh ripe strawberries or frozen, thawed
  • 1-2 tablespoons sugar or monk fruit sweetener

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Instructions
 

Make the ice cream base

  • Add the milk and cream cheese to a blender and blend on low briefly until smooth. Add the cream, sugar, milk powder, vanilla, salt, and blend briefly until smooth. Refrigerate the ice cream base until very cold, a few hours to preferably overnight. The colder the base, the smoother the ice cream.

Make the swirl

  • Add the strawberries and sugar to a blender and blend until smooth. Pour the strawberries through a fine sieve into a bowl and push the seeds through with a ladle or the back of a spoon. Refrigerate the swirl until after the ice cream is churned.

Make the crumble

  • Toast the crushed oat grahams with melted butter in a skillet over medium-low heat until lightly golden and fragrant. Cool completely.

Churn ice cream

  • Chill the base until very cold, preferably overnight. Before churning, stir it well, scraping the bottom of the container to reincorporate any settled sugar. Churn the cold cheesecake base in an ice cream maker according to the manufacturer's instructions.

Layer the ice cream

  • Spoon layers of churned ice cream into a loaf pan or freezer container, alternating with strawberry swirl and graham crumble. Drag a table knife gently through the layers to create ribbons. Leave some visible swirl on top.

Freeze until firm

  • Freeze for 4-6 hours, or until firm enough to scoop.

Notes

These are the gluten-free oat grahams I used for the crumble. We keep boxes of them in the pantry as they are a terrific little treat, and are handy for recipes like this.
Trick for softening cream cheese - If you forget to take the cream cheese out early so it softens, do this, Place it in a microwave-safe dish and heat on high in 10-15 second increments. It takes about 3 times. 
 

Nutrition

Calories: 518kcalCarbohydrates: 31gProtein: 6gFat: 42gSaturated Fat: 26gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 131mgSodium: 142mgPotassium: 209mgSugar: 31gVitamin A: 1694IUVitamin C: 1mgCalcium: 154mgIron: 0.1mg
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Rotisserie Chicken on a Grill

by Leave a Comment

Rotisserie chicken on a grill is one of the best ways to cook a whole chicken: juicy meat, golden skin, and hands-off cooking once the bird is turning on the spit. With simple seasoning, a few aromatics, and the right grill setup, you can make a beautiful homemade rotisserie chicken on a gas grill or pellet grill. I've been making it this way for more than 20 years, and it's still one of my favorite ways to cook chicken.

Golden brown chicken on a rotisserie grill with silver meat forks.

While grocery store and warehouse rotisserie chickens are popular for convenience, making your own is fresher, healthier, and far more flavorful. You control the quality of the chicken, the seasoning, and avoid many of the added ingredients often used in commercial rotisserie chickens. Homemade is simply better-and as a bonus, you'll have tender chicken left over for tacos, salads, soups, and easy meals.

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Rotisserie Chicken Recipe Snapshot

  • Incredible flavor - Juicy, golden, and deeply seasoned, homemade rotisserie chicken is delicious.
  • Simple setup - Use a grill with a rotisserie attachment or a countertop rotisserie oven.
  • Built-in basting - As the chicken rotates, it self-bastes for evenly cooked, tender meat and beautifully browned skin.
  • Meal prep magic - Leftovers are perfect for salads, tacos, soups, sandwiches, and easy lunches all week.

For another terrific basic chicken recipe, try these roast split chicken breasts, a weekly dinner at my house (along with rotisserie chicken).

Ingredients You'll Need

Ingredient for rotisserie chicken with a whole raw chicken, onion, lemon, herbs, and seasoning.
  • Whole chicken - Choose a large, fresh whole chicken so you'll have plenty of leftovers. I recommend organic and air-chilled chicken when possible.
  • Oil or binder - For gas grills, brush the chicken with olive oil before seasoning. For pellet grills, use a light coating of mayonnaise to help the seasoning stick and encourage better browning.
  • Seasoning - Keep it simple with salt and pepper, or use my go-to, my homemade BBQ dry rub.
  • Aromatics, optional - Onion, garlic cloves, bay leaves, lemon wedges, or orange wedges add subtle flavor from the inside out. This quick extra step is worth it.

Substitutions and Variations

  • Dry rubs and seasonings - Switch up the seasoning. Try lemon pepper, or poultry seasoning, such as this turkey dry rub.
  • Herbs - Add a few sprigs of thyme, rosemary, or sage to the cavity for a more herbaceous flavor.
  • Oil alternatives - Instead of olive oil or mayonnaise, use avocado oil or another healthy neutral oil with a high smoke point.

For another easy way to get a roast chicken on the table for dinner, try my roasted spatchcock chicken, done in the oven.

How to Rotisserie Chicken on a Grill

Prep the Chicken

Remove the chicken from the refrigerator 1 hour before grilling to take the chill off. Remove and discard any giblets or innards from the cavity, then pat the chicken dry inside and out with paper towels. If using a pellet grill, be sure the hopper is filled with good hardwood pellets before starting.

Trim excess fat from the chicken around the cavity and at the tail end.
  1. Remove any extra fat around the neck cavity and the tail end.
A whole chicken turned on it's breast side, wings folded back, on a white tray.
  1. Turn the bird over and bend the wings back flat so they do not flop around.
The cavity of a raw whole chicken stuffed with herbs, onion, and lemon.
  1. Season the bird inside with salt, then stuff with the aromatics and citrus if using.
Whole raw chicken stuffed and trussed, legs tied and cavity closed with pins.
  1. Truss the bird: tie the legs, then close the cavity with poultry lacers to keep the aromatics from falling out during the cook and helps the bird hold its shape while it spins
Whole chicken skewered on a rotisserie spit and covered with seasoning.
For a pellet grill, lightly coat the outside of the chicken with olive oil or mayonnaise, then sprinkle generously with seasoning, turning the bird to coat it evenly. For a gas grill, use olive oil and your seasoning blend.s

Position Chicken on the Spit

  • Center the chicken on the spit (rod) so the weight is evenly balanced. Slide the meat forks onto each side of the rod, pushing them firmly into the chicken to secure it in place. Tighten the screws well so the chicken does not shift while turning.
  • I like to do this on a rimmed baking sheet to catch any raw juices and make transporting the chicken to the grill easier and cleaner.
  • Place the rod into the rotisserie, turn on the motor, and check that the chicken rotates smoothly. If needed, add a little extra seasoning to any bare spots.

Chef's tip: Secure the Chicken Well. When setting up the chicken on the rotisserie rod, make sure the meat forks are pushed in firmly and the screws are tightened securely. If the chicken comes loose, it may stop rotating evenly and can get stuck in one position, causing uneven cooking or burning. Once the chicken is on the grill, check it occasionally to be sure it is turning smoothly.

Whole chicken on rotisserie coated in a bright reddish-orange dry rub.

Temperature and Timing for Rotisserie Chicken

  • For a pellet grill, set the temperature to 350°F-375°F.
  • For a gas grill, use the same temperature range if your grill has a temperature setting.
  • Cook the chicken for approximately 1½ hours.
  • The chicken is done when the inner thigh reaches 175°F tested with a digital thermometer.
  • The skin should be deep golden brown.
  • Check occasionally to be sure the rotisserie is turning smoothly.
  • Cooking time may vary depending on the grill, chicken size, and weather conditions.
  • Let the chicken rest for about 10 minutes before carving.

Quick Tips for Rotisserie Chicken

  • Cook by temperature, not time - Aim for 175°F in the inner thigh.Truss the chicken tightly so it rotates evenly on the spit.
  • Secure the meat forks firmly so the chicken doesn't slip while turning.
  • Use olive oil on a gas grill or mayonnaise on a pellet grill to help seasoning stick.
  • Check occasionally to be sure the rotisserie is turning smoothly.
  • Rest the chicken for 10 minutes before carving.
  • Save leftovers for soups, salads, tacos, enchiladas, and easy meals.

Carefully remove the chicken from the rotisserie and let it rest for about 10 minutes before carving. Remember: chicken is done by temperature, not by time.

Serving Suggestions

What to serve with rotisserie chicken? Just about anything!

Leftover Rotisserie Chicken Recipes

Four photos of chicken recipes, enchiladas, pasta salad, green salads, and soup.

One of the best things about rotisserie chicken is the leftovers. Use extra chicken for soups, salads, tacos, sandwiches, enchiladas, and easy meals with rotisserie chicken throughout the week. Here are a few ideas:

More Chicken Recipes

Need more ideas for chicken recipes? Here are a few, and be sure to check out the chicken recipes index page for more inspiration.

If You Make Rotisserie Chicken

If you make rotisserie chicken, please add your comment. I appreciate your feedback and enjoy hearing from you, plus your comments help others readers. Thanks for supporting my site.

📖 Recipe

Golden brown chicken on a rotisserie grill with silver meat forks.

Rotisserie Chicken on a Grill

Sally Cameron
Juicy and golden, rotisserie chicken is mostly hands-off cooking and you get a better, tastier chicken by doing it at home. Timing tip: start about 3  hours ahead of serving. You need time to set up the attachment, get the bird ready, get it going, then allowing it to rest when done.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Remove chicken from refrigerator 1 hour
Total Time 2 hours 40 minutes
Course Dinner, Main Course
Cuisine American
Servings 5 to 6
Calories 443 kcal

Equipment

Ingredients
  

Basic Rotisserie Chicken

  • 4 ½ pound whole organic chicken
  • 2 teaspoons olive oil or mayo oil for gas grill/mayo for pellet grill
  • seasonings of choice see notes below

Options for Stuffing the Chicken

  • ½ small onion, quartered
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 garlic cloves, peeled and crushed
  • 1 bay leaf
  • ½ small lemon, quartered

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Instructions
 

Prep the chicken

  • Remove the chicken from the refrigerator 1 hour before cooking to take the chill off. Remove and discard any giblets or innards. Dry the chicken inside and out with paper towels. Remove any extra fat around the neck cavity and tuck the wing tips under the bird.

Season the chicken and tie

  • Season inside the cavity with a little kosher salt. If using aromatics, add them now, then close the cavity with a couple of lacing pins if needed to keep them from falling out, then tie the legs together with kitchen twine. Lastly lightly coat the chicken with oil or mayo and season well with the dry rub.

Position the Chicken on the Spit

  • Place one pronged holder on the rotisserie rod with the prongs facing inward. Skewer the chicken through the cavity and tail end, then add the second pronged holder. Center the bird and make sure it is held tightly between the prongs. Use pliers to tighten the screws if needed. Do this on a rimmed baking sheet to catch raw juices and keep things clean.
  • Place the rod with the chicken into the rotisserie and turn on the motor to be sure it is turning. Season the outside of the chicken while on the spit as it turns to get it evenly coated or do it in the kitchen.

Rotisserie the Chicken

  • Roast for approximately 1½ hours, or until the inner thigh (without touching the bone) reaches 175°F - 180°F with a digital thermometer. The chicken should be deep golden brown. Peek in occasionally to be sure the rotisserie is turning properly.
  • Remove the chicken from the rotisserie and let it rest for about 15 minutes before carving.

Notes

Delicious options for seasoning:
Note - if you use my dry rub recipe it's salt free, so be sure to salt your chicken first, then use the rub. Otherwise it's great for those on a sodium-restricted diet.
 

Nutrition

Calories: 443kcalCarbohydrates: 2gProtein: 37gFat: 31gSaturated Fat: 9gPolyunsaturated Fat: 7gMonounsaturated Fat: 13gTrans Fat: 0.2gCholesterol: 147mgSodium: 138mgPotassium: 398mgFiber: 0.4gSugar: 1gVitamin A: 306IUVitamin C: 6mgCalcium: 29mgIron: 2mg
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5-Minute Fruit Dip

by Leave a Comment

Fruit Dip is a creamy, easy dessert dip made with sour cream, honey, and vanilla instead of Cool Whip or marshmallow cream. It takes about 5 minutes, no cooking required, and makes a tangy, lightly sweet dip for strawberries, melon, apples, fruit skewers, or a summer fruit platter. If you're looking for a healthy-ish fruit dip recipe, this is it.

A platter of colorful fresh fruit, strawberries, cherries, pineapple, grapes, melon, and a honey topped fruit rip.

My mom made this easy sour cream fruit dip when I was growing up, especially during strawberry season. I had completely forgotten about it until I stumbled across the old recipe in my archives and decided it was too good and too simple not to bring back. It's old-school in the best way: simple, fresh, and all about letting fresh fruit shine.

Fruit Dip Recipe Snapshot

  • 3 simple ingredients - Sour cream, honey, and vanilla; no Cool Whip or marshmallow cream. Option for yogurt.
  • Fresh and lightly sweet - Tangy, creamy, and sweetened with honey (regular or no-sugar honey)
  • Ready in 5 minutes - No cooking, chilling, or special equipment.
  • Perfect for fruit platters - Serve with strawberries, watermelon, cantaloupe, honeydew, grapes, apple slices, pineapple, blackberries, or fruit skewers.

For another creamy strawberry dessert that's easy and make-ahead, try my strawberry panna cotta.

Ingredients You'll Need

Ingredients in prep bowls for a sour cream, honey, and vanilla fruit dip.
  • Sour cream - Use full-fat sour cream for the best flavor and creamy texture, or low-fat if preferred. Options below.
  • Honey - Use real honey, or a zero-sugar honey substitute for no added sugar. Maple syrup works too with just a little flavor difference.
  • Vanilla - Vanilla extract works perfectly, or use vanilla bean paste if you like visible vanilla bean flecks.
  • Brown sugar, optional - Serve on the side for dipping strawberries after the sour cream dip. Golden monk fruit or coconut sugar work too.
  • Fruit for serving - Strawberries are classic, melon, grapes, apple slices, pear slices, pineapple, berries, orange segments, cherries, or fruit skewers work as well.

Substitutions and Variations

  • Greek yogurt fruit dip- For a tangier, higher-protein dip, swap part or all of the sour cream with plain Greek yogurt. Icelandic yogurt, or Skyr, also works.
  • Add citrus - Add a little orange zest or lemon zest for a brighter flavor.
  • Make it dairy-free - Use a good vegan sour cream in place of dairy sour cream.
  • Use crème fraîche - For a richer dip, use crème fraîche (French sour cream) in. It's thick, creamy, and has a softer tang.
  • Fall fruit dip - Swap the honey for maple syrup and add a pinch of cinnamon. Serve with apple slices, pear slices, grapes, and figs for an easy fall fruit platter.

How to Make Fruit Dip in 5 Minutes

Add the sour cream, honey, and vanilla to a bowl and stir until smooth. Taste and adjust the honey if you prefer it sweeter. Refrigerate until ready to serve.

Dipping a strawberry into sour cream.

Serving Suggestions

Serve with strawberries, watermelon, cantaloupe, honeydew, grapes, apple slices, pineapple, blackberries, or fruit skewers. For the old-school version, dip strawberries into the sour cream fruit dip, then lightly into brown sugar. That gives a bit more sweetness and a nice crunch.

Strawberry tip - When washing strawberries, leave the green tops on and use them as handles for dipping. If the tops are missing or not sturdy, serve the berries with toothpicks.

For another easy fruit recipe, try my strawberry yogurt smoothie with banana.

Brightly colored fresh fruit platter with a druit dip in the center drizzled with honey and vanilla bean.

Make Ahead & Storage

Make this sour cream fruit dip a few hours ahead or up to 1 day ahead and refrigerate until serving. Stir before serving if needed.

Fruit dip lasts 3-4 days ahead of time and refrigerated in an airtight container.

More Strawberry Recipes

If you love fresh strawberries, try these easy strawberry recipes for desserts, berry salad, and sauces.

If You Make Fruit Dip

Please comment and let me know who you served it. I love hearing from you and your comments help other readers too.

📖 Recipe

A sour cream and honey fruit dip surrounded by fresh fruit on an oval platter.

5-Minute Fruit Dip

Sally Cameron
The perfect no-cook dessert for friends and family. A sweet and tangy sour cream dip made with vanilla and honey. What could be easier. Serve with fresh fruit.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Course Dessert
Cuisine American
Servings 8
Calories 131 kcal

Ingredients
  

  • 16 ounces full fat sour cream see options below
  • 2 teaspoons real vanilla extract or vanilla paste
  • 2-3 tablespoons mild honey
  • ½ cup light brown sugar, coconut sugar, or gold brown monk fruit. optional to dip strawberries

▢ Fresh fruit for serving

  • Strawberries, watermelon, pineapple, grapes, cherries, cantaloupe.

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Instructions
 

  • Combine the sour cream, vanilla and honey in a small bowl and whisk or stir together until smooth and creamy. Serve with fresh fruit as a dip.
    For added sweetness and crunch, offer a small bowl of brown sugar to sprinkle on berries or dip into after the sour cream.

Notes

  • Use Greek yogurt - For a tangier, higher-protein dip, swap part or all of the sour cream with plain Greek yogurt. Icelandic yogurt, or Skyr, is also great.
  • Add citrus - Add a little orange zest or lemon zest for a brighter flavor.
  • Make it dairy-free - Use a good vegan sour cream in place of dairy sour cream. Choose one with a clean, tangy flavor, since the dip is so simple.
  • Use crème fraîche - For a richer, slightly more elegant dip, use crème fraîche (French sour cream) in place of sour cream. It's thicker, creamier, and has a softer tang.
Nutrition numbers reflect just the dip., not the optional brown sugar or fruit. 

Nutrition

Calories: 131kcalCarbohydrates: 7gProtein: 1gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 33mgSodium: 18mgPotassium: 75mgFiber: 0.01gSugar: 6gVitamin A: 353IUVitamin C: 1mgCalcium: 58mgIron: 0.1mg
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Slow Cooker BBQ Pulled Pork

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Slow cooker BBQ pulled pork is tender shredded pork shoulder cooked low and slow with a simple dry rub, flavorful braising liquid, and BBQ sauce-no smoker required. The crock pot does most of the work while the pork becomes fall-apart tender. Tossed with BBQ sauce after shredding, this easy slow cooker pulled pork is perfect for sandwiches, tacos, bowls, and meal prep.

A slow cooker bbq pulled pork sandwich piled with coleslaw on a golden bun.

This is more than a basic slow cooker pulled pork recipe. I'll walk you through the small steps that make truly great bbq pulled pork: choosing the right cut, seasoning it well, cooking it until it shreds easily, saving and defatting the flavorful juices, and adding just enough back to keep the pork moist and rich, along with bbq sauce.

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Slow Cooker BBQ Pulled Pork Recipe Highlights

  • Tender and juicy - With fall-apart meat from low-and-slow cooking.
  • Easy crock pot method - Simple prep and mostly hands-off cooking.
  • Made with pork shoulder - For the best flavor, moisture, and shreddable texture.
  • Great for meal prep - Pulled pork reheats and freezes beautifully for BBQ sandwiches, sliders, tacos, and bowls.

Ingredients You'll Need

Ingredients for slow cooker BBQ pulled pork in prep bowls on the counter.
  • Pork shoulder - Also labeled pork butt or Boston butt. It has the fat and connective tissue needed for tender, shreddable, classic BBQ pulled pork texture.
  • Onion - Adds savory flavor to the braising liquid, cut into chunks it's the support for the pork shoulder.
  • Broth - Chicken broth adds moisture and savory depth.
  • Vinegar - Apple cider vinegar gives classic BBQ tang and balances the richness.
  • Tomato paste - Adds body, color, and a little umami depth to the cooking liquid.
  • Worcestershire sauce - Brings savory, tangy depth and helps build BBQ flavor.
  • Seasonings - Use my BBQ-style dry rub, or use your favorite pork rub.
  • BBQ sauce - Add after shredding so the flavor stays bright and the pork stays saucy, not greasy. My BBQ sauce recipe takes about 5 minutes, or use your favorite.
  • Molasses - Adds deep, smoky-sweet BBQ flavor to the braising liquid.
  • Brown sugar - Just a little balances the vinegar and rounds out the sauce.
  • Liquid smoke (optional) - Just a few drops adds some background smokiness.

Please see the recipe card for measurements and salt.

Chef's Tip: Best Cut of Pork for Pulled Pork
Pork shoulder is the best cut for slow cooker BBQ pulled pork because it has enough fat and connective tissue, including collagen, to become tender and shreddable during long, slow cooking. It may be labeled pork shoulder, pork butt, Boston butt, or shoulder roast, but there are differences. Boston butt comes from the upper shoulder and is the best choice because it's well-marbled and meaty, while picnic shoulder comes from lower on the leg and usually has more bone and skin.

Substitutions and Variations

  • Season ahead - For deeper flavor, season the pork with salt and dry rub up to 24 hours ahead, cover, and refrigerate.
  • Vinegar options - Apple cider vinegar gives classic BBQ tang. For a softer flavor, use a little less vinegar and more broth, or try part apple cider vinegar and part balsamic vinegar or apple balsamic vinegar for a deeper, slightly sweeter note.
  • Sauce variation - Instead of BBQ sauce, try tossing the shredded pork with ranchero sauce or red enchilada sauce for a Southwestern-style version that's great for tacos, rice bowls, and nachos.
A white square baker filled with rich juicy bbq pulled pork.

How to Make Slow Cooker BBQ Pulled Pork

Cook on low for 7-9 hours, depending on the size of the pork and your slow cooker. The pork is done when it pulls apart easily with two forks and reaches about 205°F internally.

White onion chunks in the bottom of a slow cooker crock.
  1. Cut onion into large chunks and lay flat on the bottom of the crock.
A pork shoulder seasoned and ready for slow cooking in a black dish.
  1. Season the pork well with salt and dry rub and place on top of the onions.
Broth, vinegar, Worcestershire, tomato paste, and more mixed for a slow cooking broth for pulled pork.
  1. Mix the broth ingredients.
A glossy, saucy pork shoulder ready for slow cooking bbq pulled pork.
  1. Pour over the seasoned pork shoulder, place the lid on top and slow cook on low for 7-9 hours.
A finished slow cooker pork butt ready for draining and shredding.
  1. It is done when the pork pulls apart easily with forks and a safe internal temperature around 205°F. Start by sticking a paring knife into the pork to test doneness.
The leftover broth from slow cooker pork with onions.
  1. Remove the pork to a large dish and strain the juices from the onions. Discard onions and reserve broth. Place the broth in the refrigerator.
Large hunks of pork shoulder in a casserole dish with two large forks for pulling.
  1. With large forks or gloved hands, begin to pull pork shoulder apart, removing any large hunks of fat.
Finished slow cooker bbq pulled pork in a casserole dish.
  1. After fat is removed, continue to shred the pork. Add bbq sauce starting with ½ cup.
Defatting pork broth with a spoon to use for pulled pork.
  1. When fat has solidified on top of the pork broth, remove from and discard. Add broth to the pulled pork to moisten, start slow and keep adding until it is as moist as you prefer. Save the extra broth! Label and freeze for using in soups, beans, and other recipes. It is delicious.

Tips for the Best Slow Cooker Pulled Pork

  • Plan for shrinkage - Pork shoulder loses about half its weight during slow cooking. A 4-pound boneless pork shoulder will yield about 2 pounds of shredded pulled pork.
  • How much to buy - Plan on about 6 ounces cooked pork shoulder per person, or more if you want generous servings and leftovers.
  • Cook until shreddable - Pulled pork is done when it pulls apart easily with forks. Time is a guide, but tenderness is the real test.
  • Save the cooking juices - Strain and defat the broth, then add some back after shredding to keep the pork moist and flavorful. Save it and freeze.
  • Add BBQ sauce at the end - Toss the shredded pork with BBQ sauce after cooking so the flavor stays fresh and you can control the sauciness.
  • Make pulled pork ahead - For meal prep, party prep, entertaining, and freezer prep.
Pulled pork tacos o corn tortillas with cabbage, pickled onions, and avocado.

Serving Ideas

Serve slow cooker BBQ pulled pork warm with extra BBQ sauce (or Ranchera Sauce) on the side so everyone can adjust the sauciness.

  • Sandwiches and sliders - Pile pulled pork onto toasted hamburger buns or hot dog buns, slider rolls, Hawaiian-style rolls, or thick-cut gluten-free bread. Add creamy coleslaw, pickles, or pickled red onions.
  • Tacos - Spoon pulled pork into warm corn tortillas and top with slaw, avocado, cilantro, jalapeños, or lime crema.
  • Bowls - Serve over rice, quinoa, cauliflower rice, or salad greens with beans, corn, avocado, and a drizzle of BBQ sauce.
  • Baked potatoes or sweet potatoes - Split hot baked potatoes and top with pulled pork, BBQ sauce, green onions, and a little cheese if desired. Try whipped sweet potatoes topped with the pulled pork.
  • Nachos - Layer tortilla chips with pulled pork, cheese, beans, jalapeños, and toppings for game day or casual entertaining.
  • Mac and cheese - Spoon pulled pork over creamy mac and cheese for a hearty comfort-food dinner.
  • Lettuce wraps - Use crisp lettuce leaves for a lighter, low-carb option.

Storage and Freezing

Store pulled pork in an airtight container in the refrigerator for up to 4 days. For the juiciest leftovers, save extra defatted cooking broth and spoon a little over the pork before reheating. Reheat gently on the stovetop, in the microwave, or covered in a low oven until hot.

Pulled pork also freezes well. Freeze it with a little defatted cooking liquid in an airtight container or freezer bag for up to 3 months. Freezing in meal-size portions is good too. Thaw overnight in the refrigerator, then reheat gently with extra broth or BBQ sauce as needed.

More Pork Recipes

Pork is so versatile! From finger-licking baby back ribs to creamy pork chops and my favorite smoked pork tenderloin, try some of my other pork recipes.

If You Make Slow Cooker Pulled Pork

Please leave me a comment and let me know who you served it. I love to hear from you and your comments inspired other readers too. Thanks for supporting my site.

📖 Recipe

A slow cooker pulled pork sandwich with coleslaw and pickles.

Slow Cooker BBQ Pulled Pork

Sally Cameron
Slow cooker BBQ pulled pork made with a 4-4¼ pound boneless pork shoulder. Expect about a 50% yield after cooking, or roughly 2 pounds of tender shredded pork, serving 6-8 depending on portions and sides.
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Prep Time 15 minutes
Cook Time 9 hours
cooling and shredding 30 minutes
Total Time 9 hours 45 minutes
Course Dinner, lunch, main
Cuisine American
Servings 6
Calories 309 kcal

Equipment

Ingredients
  

Pulled Pork

  • 2 pound pulled pork
  • 2-3 teaspoons kosher salt
  • ⅔ cup chicken broth
  • ⅓ cup apple cider vinegar
  • 1 ½ tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon molasses
  • 1 large white onion sliced into thick pieces for the crock bottom
  • ½ cup low sugar bbq sauce like my homemade, recipe on site

Dry Rub for Pulled Pork (makes extra)

  • 2 tablespoons smoked paprika
  • 1 ½ tablespoons granulated garlic powder or 2 ½ teaspoons fine garlic powder
  • 1 tablespoon brown sugar or gold brown monk fruit blend
  • 2 teaspoon cumin
  • 2 teaspoons coriander
  • 1 ½ teaspoons black pepper
  • 1 ½ teaspoon ancho chili powder
  • ½ teaspoon onion powder
  • ¼ teaspoon chipotle powder or ⅛ less for less heat

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Instructions
 

Prep the pork

  • Remove any netting from the pork shoulder. Season with salt if your dry rub is salt-free, then coat the pork evenly with 2-3 tablespoons of dry rub.

Mix the braising broth

  • Whisk together the broth, vinegar, tomato paste, Worcestershire sauce, brown sugar, and molasses until smooth.

Start the pork

  • Arrange the onion slices in the bottom of the slow cooker. Place the seasoned pork shoulder on top, then pour the braising liquid over the pork. Cover and cook on LOW for about 9 hours. Timing will vary depending on the size of the pork shoulder and your slow cooker. Smaller ones cook a little faster.

How to know when it is done

  • Pork shoulder is done when a paring knife slides in easily and the meat shreds effortlessly with forks. Go by tenderness and shred-ability, not just timing.

Finishing pork

  • Remove the pork from the slow cooker and place in a large casserole dish or sheet pan. Discard the onions. Strain the cooking liquid, then defat it with a fat separator or refrigerate until the fat solidifies on top and can be removed, about 1 hour.

Pull the pork

  • Using gloved hands or forks, shred the pork, removing any large pieces of fat. Toss the pulled pork with BBQ sauce to taste, adding a little defatted cooking liquid as needed to keep the pork juicy.

Notes

Nutrition calculation note -
Nutrition is an estimate and will vary depending on pork yield, BBQ sauce, dry rub, and how much defatted cooking liquid is added back after shredding. Even calculating manually, it is just about impossible to get to accurate numbers, so the above numbers are the protein, and braising broth, and even all of the broth you do not consume. It also does not include BBQ sauce as most commercial brands are high in sugar. I use my homemade bbq sauce, which is low sugar. 
 

Nutrition

Calories: 309kcalCarbohydrates: 33gProtein: 20gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.1gCholesterol: 65mgSodium: 1755mgPotassium: 147mgFiber: 0.2gSugar: 27gVitamin A: 290IUVitamin C: 4mgCalcium: 91mgIron: 2mg
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Cucumber Tomato and Feta Salad (Greek Salad)

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This cucumber tomato and feta salad is a crisp, colorful summer salad made with sweet tomatoes, crunchy cucumbers, red onion, tangy Greek feta, chickpeas, fresh oregano, and a bright Greek salad dressing. It's fresh, healthy, and full of Mediterranean flavor, with no lettuce to wilt, making it perfect for summer dinners, BBQs, potlucks, and grilled chicken, salmon, steak, or shrimp.

Greek cucumber and tomato salad with crumbled feta cheese, chickpeas, fresh oregano, and slivers of red onion

This easy Greek cucumber and tomato salad proves how good simple ingredients can be when they're fresh, well balanced, and tossed with a bright Greek salad dressing. Sweet tomatoes, crisp cucumbers, salty feta, red onion, fresh oregano, and chickpeas come together in a salad that's juicy, tangy, and refreshing - all the best of summer salads.

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Cucumber Tomato and Feta salad Highlights

  • Colorful and healthy - A fresh and light but satisfying.
  • Easy to make ahead - No cooking, great for summer dinners, BBQs, and potlucks.
  • No lettuce to wilt - Holds better than a traditional tossed green salad.
  • Light but satisfying - Chickpeas add protein and heartiness.

Ingredients You'll Need

Ingredients for a Greek cucumber and tomato salad and Greek vinaigrette dressing.

Greek salad dressing

  • Extra virgin olive oil - Use a good one, since you'll taste it. Greek olive oil is wonderful here.
  • Red wine vinegar - The classic choice for bright, tangy Greek flavor.
  • Lemon juice - Adds fresh brightness and balances the richness of the olive oil.
  • Garlic - Fresh is best for bold flavor.
  • Dijon mustard - Just a touch helps the vinaigrette emulsify, adds flavor.
  • Dried oregano - The signature Greek herb; a little goes a long way.

Cucumber tomato and feta salad

  • Cucumbers - Crisp Persian or mini cucumbers are ideal, or use English cucumber.
  • Tomatoes - I prefer grape or cherry variety tomatoes but you can use any good red tomato, like a Roma or heirloom.
  • Red onion - Adds bite and balance.
  • Greek feta - Salty and tangy, buy a block in brine and cut into cubes or crumble.
  • Extra virgin olive oil - The main dressing, use a good one because you'll taste it.
  • Dried oregano - The signature Greek herb; a little goes a long way.
  • Onion: Red onion provides nice flavor and color, or use a shallot.

If you like Greek-inspired food, try this Greek Tzatziki dip for a healthy snack with raw veggies.

Chef's Tip: Choose Real Greek Feta
Feta cheese is a traditional component of Greek salad, and the best choice is authentic Greek feta made from sheep's milk or a blend of sheep and goat's milk. It's tangy, briny, creamy, and far more flavorful than most cow's milk feta. If you're sensitive to cow's milk dairy, sheep and goat milk feta may be easier to tolerate, but choose what works best for you. For another refreshing summer salad with Greek feta, try this watermelon cucumber salad.

Substitutions and Variations

  • Make it a main course - Add chicken, shrimp, or your favorite protein.
  • Kalamata olives - Briny, salty contrast; adds instant Greek flavor, buy pitted.
  • Bell pepper - Traditional in many Greek village salads; adds crispness and a fresh, slightly bitter note. Green is traditional, yellow and orange peppers add color.

Chef's Tip - How to Soften the Bite of Red Onion
Thinly slice the red onion and soak the slices in ice cold water for 10 minutes. Drain well and pat dry. This mellows the sharp "bite" and makes the onion taste cleaner and sweeter.

How to Make a Cucumber Tomato and Feta Salad

Bright red grap tomatoes, chopped mini cucumbers, and crumbled feta cheese for a Greek salad.
  1. Step 1: Combine all spices into a large bowl and combine thoroughly with mixture
Golden creamy Greek salad dressing in a glass jar on a counter.
  1. Add the dressing ingredients to a jar and shake well or use the blender for a creamier dressing.
Tomato and cucumber salad, with red onion, feta, and garbanzo beans with greek dressing.

Step 3: Assemble the salad. Add everything to a bowl and toss with a little of the Greek dressing, serving more on the side for those who like more.

Serving Suggestions

Use this Greek salad as a side salad or turn it into an entree salad. Add grilled sliced chicken, rotisserie chicken, grilled lamb kabobs, beef kabobs, or even salmon or grilled shrimp. Its up to you! It makes this a terrific summer dinner.

More Great Salad Recipes

Looking for more great salads? Try this homemade Caesar salad with a good and garlicky homemade Caesar dressing. For tips on how to build a better salad, read this post.

If You Make This Greek Salad

If you make this Greek salad, please add your comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.

📖 Recipe

Tomato and cucumber salad, with red onion, feta, and garbanzo beans with greek dressing.

Cucumber Tomato and Feta Salad (Greek Salad)

Sally Cameron
A Greek salad with cucumber, tomatoes, Greek feta cheese, red onion, and the non-traditional but terrific addition of chickpeas, and a tangy Greek vinaigrette. Yield is about 2 pounds of salad.
5 from 1 vote
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Prep Time 20 minutes
Total Time 20 minutes
Course Salad
Cuisine Greek
Servings 8
Calories 221 kcal

Ingredients
  

Greek Salad Dressing (makes ¾ cup, extra dressing)

  • ½ cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons lemon juice
  • 2 large garlic clove microplaned or chopped and smeared into paste
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried oregano
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground black pepper

Salad

  • 12 ounces mini or Persian cucumbers chopped small
  • 12 ounces small cherry or grape tomatoes halved or quarterd
  • 7 ½ ounces chickpeas (garbanzo beans) ½ a can, drained and rinsed
  • 4 ounces Greek feta cheese crumbled
  • ¼ small red onion thinly sliced
  • 2 teaspoons fresh oregano leaves or parsley

Optional additions

  • 20 pitted Greek Kalamata olives

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Instructions
 

Make the dressing

  • Make vinaigrette by placing all ingredients in a jar. Cap tightly and shake well until creamy and smooth or emulsify in a blender.

Make the salad

  • Halve the tomatoes, chop the cucumber into small pieces, crumble the feta if not already done. Add to a medium bowl then add the chickpeas, feta, onion, and herbs. Toss gently. Add a few tablespoons of dressing and stir to combine, then serve extra dressing on the side,

Notes

Onion trick - Thinly slice the red onion and soak the slices in ice cold water for 20-30 minutes. Drain well and pat dry. This mellows the sharp "bite" and makes the onion taste cleaner and sweeter.
The nutrition calculation is just the salad. Here is the Greek salad dressing on it's own, as people use different amounts, and the recipe makes extra.
 

Nutrition

Calories: 221kcalCarbohydrates: 12gProtein: 5gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 13mgSodium: 247mgPotassium: 274mgFiber: 3gSugar: 3gVitamin A: 480IUVitamin C: 9mgCalcium: 109mgIron: 2mg
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Lightly Breaded Chicken Cutlets

by 5 Comments

Lightly breaded chicken cutlets are quick, golden, and crisp without the mess of a heavy breadcrumb coating. A simple flour dredge helps the chicken brown beautifully in just a few minutes, giving you tender, juicy cutlets you can serve with lemon, a quick sauce, or one of five easy flavor variations. From Italian-style to Mexican-inspired, they're a versatile weeknight dinner and worth making extra for salads, sandwiches, or lunch the next day.

Golden chicken cutlets

Once you learn this simple breaded chicken cutlets technique, it becomes a weeknight dinner foundation you can make in minutes. Keep boneless, skinless chicken breasts on hand, make a sauce ahead, and turn the same basic cutlets into completely different meals all week long - Italian, Mexican-inspired, Mediterranean, tropical, or simply classic with lemon.

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Breaded Chicken Cutlets Recipe Highlights

  • Fast weeknight dinner - Thin chicken cutlets cook in just a few minutes.
  • Lightly breaded, not heavy - A simple flour dredge gives a golden crust without breadcrumbs.
  • Easy to customize - Change the sauce, toppings, or seasonings for different flavors.
  • Great leftovers - Make extra for salads, sandwiches, wraps, or lunch the next day.

Ingredients You'll Need

  • Chicken - Boneless, skinless chicken breasts, choose larger ones.
  • Flour - To create the golden crispy crust, use gluten-free, all-purpose, or coconut flour, brown rice flour.
  • Oil - Extra virgin olive oil.
  • Butter (optional) - Unsalted butter, the combination of butter and oil is terrific or use just oil.

Please see the recipe card for measurements, salt, and pepper.

How to Make Easy Chicken Cutlets

Trim chicken tenders from boneless, skinless chicken breasts. Lay the chicken rounded side up on the cutting board. Place your hand flat on top the chicken, and with a sharp, heavy knife slice the chicken breasts in half horizontally (see photos).

Slice all of the way through, wiggling the knife a little if needed. The second phot is just to show you knife position and what the cutlet looks like.

Slicing a boneless, skinless chicken breast in half horizontally for a cutlet.
How to make basic chicken cutlets
A chicken breast being sliced into half for a cutlet with a thin sharp knife.

Chef Tip - Season the chicken with salt, pepper and granulated garlic. Season the chicken, not the flour, for more control and flavor.

Flour For a Crispy Crust

Dust cutlets lightly with gluten-free flour, cassava flour, coconut flour, brown rice flour, or white whole wheat flour (Ive tested them all). This light dusting gives the chicken a more golden color, crisp texture, and toasty flavor. Shake off excess flour

Seasoned and floured chicken breast halves ready to saute in olive oil.

How to Cook Cutlets

Heat a medium sauté pan or skillet over medium heat and add the oil or oil and butter mixture. Cook until the cutlets are golden brown on the first side then turn them and cook for another minute or two until they are done. They will feel firm to the touch, with just a little give to them.

Note - if you are doing more quantity or have a smaller pan, don't crowd the cutlets into the pan. Do them in two batches and keep the first batch warm for serving.

Golden, crisp chicken cutlets on a sheet pan lined with parchment.

Serving Suggestions: Fun Flavor Variations

After cooking the cutlets, turn them into the dinner you want. The variations are almost endless and keep things interesting for your family with the base of simple chicken cutlets. Another idea is to serve simply with lemon wedges and a sprinkle of fresh chopped parsley or cilantro. Make it your own by trying these options:

Marinara sauce in a jar with basil.

For Italian Chicken Cutlets

Serve chicken cutlets with warm marinara and pasta, use them as the base for chicken Marsala, or turn them into chicken Parmesan. For a creamy pesto sauce, warm a little basil pesto in a small saucepan with a splash of milk, half-and-half, or almond milk until pourable.

For Mexican Chicken Cutlets

Top chicken cutlets with Jack cheese and broil briefly to melt, then add avocado slices and salsa. Serve with ranchero sauce, enchilada sauce, tomatillo sauce, or homemade smoked salsa, with crock pot pinto beans or Mexican-style rice on the side. For dairy-free, skip the cheese and use avocado and salsa.

A bowl of cream Greek Tzatziki with dill and olive oil drizzle with raw veggies and crackers.

For Mediterranean Chicken Cutlets

  • Serve chicken cutlets alongside fresh salad greens with tomatoes, feta cheese, Kalamata olives, chopped cucumbers, and a light vinaigrette for an easy lunch or light dinner. Add pita bread (or other GF bread) on the side along with some homemade tzatziki.

For Tropical Chicken Cutlets

Bowl of bright tropical colored pineapple mango salsa.

Top the warm chicken cutlets with pineapple mango salsa or creamy mango sauce for a bright, sweet-savory finish. Serve with rice, salad greens, or grilled vegetables for an easy warm-weather dinner.

More Sauce Recipe Ideas

And be sure to check out the sauce recipe index for more options from sweet to savory for all of your sauce recipe needs. Even just a good vinaigrette works as a sauce for chicken cutlets. And be sure to try this chimichurri sauce recipe for a bright finish.

If You Make Chicken Cutlets

Please let me a comment and let me know how you served them. I love to hear from you and other readers benefit from your comments as well. Thanks for supporting my site.

📖 Recipe

Golden chicken cutlets

Lightly Breaded Chicken Cutlets

Sally Cameron
Quick cooking chicken cutlets make for a fast dinner. The variations are almost endless depending on the sauces and side dishes that you choose. I list ideas in the body of the post. For gluten-free, use coconut flour or use whole wheat flour for a golden crust.  And make extra; cutlets make a great sandwich or topping for a green salad as lunch the next day.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 6 minutes
Cook Time 15 minutes
Total Time 21 minutes
Course Dinner, Main Course
Cuisine American
Servings 4
Calories 319 kcal

Ingredients
  

  • 1 ½ pounds boneless skinless chicken breast
  • ¼ teaspoon ses salt pepper and granulated garlic
  • ½ cup coconut flour or whole wheat flour or GF flour blend
  • 2 tablespoons oil - coconut, olive, avocado or combination oil and unsalted butter

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Instructions
 

  • Place the chicken breasts flat on your cutting surface with the rounded, smooth side facing up. Trim any tenders and set aside to cook with the cutlets. Place the palm of your hand gently but firmly on the chicken breast. Using a thin bladed, sharp knife (I use either a chef's knife or a carving knife), slice the chicken breasts in equal halves horizontally, keeping your knife parallel to the cutting board.
  • Season both sides of the chicken with salt, pepper and granulated garlic. Sprinkle flour over the chicken and lightly coat both sides. Shake off excess.
  • Heat a large saute or fry pan (about 11″-12″) over medium heat. Add olive oil or oil/butter combination. When it's shimmering or bubbling and hot, add chicken cutlets, nicer side down first. Allow the cutlets to cook until they are golden. You can tell when they are almost ready to turn as the edges start to get white (cooked). Turn the cutlets and cook another minute or two, depending on how thick the cutlets are. When done, they will feel firm to the touch but still give just a little. Remove from the heat, top with sauce of choice if using, and enjoy.

Notes

See ideas in the body of the post on ideas for serving with Italian, Mexican, Greek or Indian flavors. Extra cutlets make great chicken sandwiches the next day or topping for a lunch salad. They hold well in the refrigerator and transport well for lunch at work or on the run.

Nutrition

Serving: -2Calories: 319kcalCarbohydrates: 8gProtein: 38gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.05gCholesterol: 109mgSodium: 374mgPotassium: 629mgFiber: 5gSugar: 1gVitamin A: 51IUVitamin C: 2mgCalcium: 9mgIron: 1mg
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Gluten-Free Strawberry Shortcake Cake

by Leave a Comment

This Gluten-Free Strawberry Shortcake has all the flavor of the classic dessert in one easy, sliceable cake. A tender shortcake-style vanilla cake is topped with fluffy sweetened whipped cream and ripe, juicy strawberries for a beautiful spring and summer dessert. It's fresh, simple, and elegant enough for entertaining, with no individual shortcakes to split, fill, and assemble-just slice and serve.

A strawberry shortcake cake piled high with whipped cream and topped with juicy red strawberries.

This gluten-free strawberry shortcake cake is baked as one simple layer, then finished with soft clouds of whipped cream and a crown of berries. It tastes like classic strawberry shortcake, but serves like a bakery-style dessert - clean slices, pretty presentation, and no last-minute biscuit assembly. I've also included tips for make-ahead whipped cream that holds longer for serving.

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Gluten-Free Strawberry Shortcake Snapshot

  • Tender shortcake-style cake - Soft, moist, and slices cleanly.
  • Easy one-layer dessert - No splitting, filling, or assembling individual shortcakes.
  • Classic berry-and-cream flavor - Ripe strawberries, fluffy whipped cream, and vanilla cake.
  • Flexible for the season - Use strawberries, mixed berries, peaches, or other summer fruit.

For another easy gluten-free cake, try my gluten-free poundcake.

Ingredients You'll Need

Dry ingredients in prep bowls for a strawberry shortcake cake.
Whipping cream, fresh strawberries, powdered sugar, and vanilla to top a strawberry shortcake.
  • Flour - Use a good gluten-free flour blend. I use King Arthur.
  • Baking powder - Helps the cake rise and gives it a lighter texture.
  • Baking soda - Works with the acidity in the sour cream for lift and browning.
  • Butter - Use good, unsalted butter.
  • Sugar - Sweetens the cake and helps create a tender, moist crumb, and a little for macerating the berries.
  • Eggs - Give the cake structure and help it slice cleanly.
  • Vanilla - Use real vanilla extract for classic shortcake flavor.
  • Lemon zest - Just the zest, no juice needed, nice with the berries.
  • Sour cream - Adds acidity for the baking soda, and tenderness to the cake.
  • Milk - Whole milk loosens the batter and helps create a softer crumb.
  • Heavy whipping cream - For the whipped cream topping, and a little for the cake batter for extra richness.
  • Strawberries - The classic topping for strawberry shortcake. Use ripe, fresh berries for the best flavors.

Please see the recipe card for measurements and salt.

Substitutions and Variations

  • Other fruit - Try raspberries, raspberry sauce, blueberries, blueberry compote, peaches, plums, or other seasonal fruit.
  • No good strawberries - Use frozen strawberries instead. Thaw, chop, and sweeten with a little sugar or monk fruit if needed. The thawed juices become your macerated strawberry sauce.
  • Extra strawberry sauce - Use extra fresh or frozen berries to make this easy strawberry sauce.

Tools note - I use a 9-inch springform pan, lined with parchment and lightly buttered. A standard 9-inch round cake pan should also work; line the bottom with parchment, grease the sides well. Cool the cake 15 minutes before carefully turning it out.

Chef Sally's Tip: Don't Overmix the Batter: Gluten-free cake batter can trap air pockets if it's overmixed or beaten too aggressively after the flour is added. Mix gently on low speed just until the batter comes together, then finish mixing by hand with a spatula if needed. Resting the batter helps hydrate the flour, and a few gentle taps on the counter help release larger air bubbles for a more even crumb.

How to Make a Gluten-Free Strawberry Shortcake Cake

Sifted flour and other dry ingredients in a glass bowl for baking a cake.
  1. Sift the dry ingredients together in one bowl.
Creaming butter and sugar for the base of cake batter.
  1. Cream soft butter and sugar just until fluffy with a hand mixer, minute.
Cake batter base plus eggs and vanilla.
  1. Add eggs 1 at a time, then the vanilla and lemon zest. Beat until just combined, do not over beat or aerate. Add the milk, sour cream, and cream.
Golden cake batter in a glass bowl with flour being mixed in.
  1. Add the dry ingredients and mix gently just until the batter comes together, finishing the batter off by hand mixing with a spatula.
Mixed cake batter in a springform pan lined with parchment paper.
  1. Scrap the thick batter into the springform pan. Smooth the batter until level. Using a mini off-set spatula works easiest. Tap the pan on the counter 4-5 times to release any bubbles.
Batter smoothed into a cake pan ready for baking.
  1. Rest batter 20-30 minutes to hydrate. Bake cake 30-35 minutes until light golden and it springs back in the center when touched. A cake tester should come out clean. Cool on a wire rack 15 minutes, then remove from pan and cool fully.
Strawberry shortcake cake with fresh strawberries and whipped cream on a golden single layer cake.

While cake is baking, prepare the strawberries - Leave small berries whole and halve or slice larger berries. Macerate some with a little sweetener if you want juicy berries and sauce.

Finish the cake - Spoon or dollop whipped cream over the cooled cake, then top with strawberries and a little strawberry juice or sauce.

When the cake is completely cool, wrap the plain cake in parchment or wax paper, then place it in a loose plastic bag or wrap lightly in plastic. The paper barrier helps protect the tender crumb from sticking or getting tacky. Store at room temperature and top with whipped cream and strawberries the day you serve.

Chef Sally's Tip for Make-Ahead Whipped Cream: For whipped cream that holds longer, use powdered sugar instead of granulated sugar-the small amount of cornstarch helps stabilize it. For a firmer make-ahead option, bloom ½ teaspoon powdered gelatin in 1 tablespoon cold water for 5 minutes, warm just until melted, then drizzle into softly whipped cream and finish whipping to medium peaks. Refrigerate until ready to use, up to a few hours ahead of time.

A slice of strawberry shortcake cake with whipped cream and strawberries.

Serving Suggestions

Spoon whipped cream over the cooled cake, then pile with whole, halved, or macerated strawberries on top so the juices drip down the sides. For cleaner slices, cut the cake into 8 pieces and top each slice individually with whipped cream and berries. Add strawberry sauce if desired.

Make-ahead: The plain cake can be baked 1-2 days ahead. Once completely cool, wrap in parchment or wax paper, then place in a loose plastic bag or wrap lightly in plastic. Store at room temperature. Add the whipped cream and strawberries before serving.

More Desserts With Berries

Love desserts with berries? Me too, and here are a few more to try. And for another great GF cake, try this super moist Lemon Olive Oil Cake recipe.

📖 Recipe

Strawberry shortcake cake with fresh strawberries and whipped cream on a golden sponge cake.

Gluten-Free Strawberry Shortcake Cake

Sally Cameron
No ratings yet
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Cooling 1 hour
Total Time 1 hour 55 minutes
Course Dessert
Servings 8
Calories 239 kcal

Equipment

Ingredients
  

Dry Ingredients

  • 8 ounces KA Measure-for-Measure GF
  • 1 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon ¼ teaspoon fine salt

Wet Ingredients

  • 8 tablespoons unsalted butter 1 stick, plus a bit extra for the pan
  • ¾ cup sugar
  • 2 large eggs
  • 1 ½ teaspoons vanilla extract
  • 1 lemon, zested
  • ½ cup full-fat sour cream
  • 6 tablespoons whole milk ¼ cup+2 tablespoons
  • 2 tablespoons heavy cream from the topping cream is fine

Topping

  • 1 pound fresh strawberries 3-4 cups sliced
  • 2-3 tablespoons sugar or monk fruit blend
  • 12 ounces heavy whipping cream 1 ½ cups
  • ¾ teaspoon vanilla extract

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Instructions
 

Prep pan and oven

  • Heat oven to 350°F. With a little extra butter, grease a 9-inch springform (or round cake pan), then line with a parchment round.

Sift dry ingredients

  • In a bowl, sift together the gluten-free flour, baking powder, baking soda, and salt, then whisk to evenly combine.

Blend wet ingredients

  • In a large bowl, beat the butter and sugar until just light and smooth on a low speed, 1-2 minutes (don't over-aerate). Beat in the eggs one at a time just to combine. Mix in vanilla and lemon zest.
    Combine the sour cream, milk, and cream, blend into the batter on low.

Gently mix batter

  • With the mixer on low, add the dry ingredients in two additions. Mix just combined, then finish by hand with a spatula if needed. Batter will be thick and spreadable (not pourable).

Pan and settle

  • Spread the pan into the pan and smooth the top with the offset spatula. Tap the pan gently 3-4 times on the counter to release air pockets. Rest the batter for 15 minutes to hydrate the flour.

Bake cake

  • Bake cake until the center springs back when touched and a cake tester or thin skewer comes out clean or with a few moist crumbs, about 30-35 minutes. Start checking at 28-30 minutes as oven vary.

Macerate strawberries

  • While the cake bakes, hull and slice the strawberries. Add them to a bowl with the sugar and let stand for 30 minutes, until juicy.

Cool cake

  • Cool in the pan 10-15 minutes, then release the spring and cool completely on a rack.
    If baking in a standard cake pan, after resting, invert the cake to remove with a wire rack then carefully turn it back over with another rack or flat plate.

Top and serve

  • Spoon whipped cream over the cooled cake, then pile macerated strawberries on top. For cleaner slices, cut first and top each piece individually.

Notes

Flour testing notes: I tested with both King Arthur Measure for Measure and Better Than Batter. Both have xanthan gum in the blend. If your blend does not include it add ¼ teaspoon to to your dry mix.
My recommendation is King Arthur Measure for Measure GF flour for the best rise, color, and tender crumb. Other gluten-free flour blends may behave differently and can produce a denser cake.
Flavoring - I love the combination of vanilla extract and almond extract. If you do too, add just a little almond extract, ¼ teaspoon. The flavors work really well together. 
 

Nutrition

Calories: 239kcalCarbohydrates: 20gProtein: 2gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 90mgSodium: 248mgPotassium: 56mgFiber: 0.03gSugar: 20gVitamin A: 575IUVitamin C: 0.5mgCalcium: 81mgIron: 0.3mg
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Chicken Marsala Recipe (No Cream)

by 9 Comments

This Chicken Marsala recipe delivers restaurant-style flavor without cream. Golden chicken cutlets are finished in a rich Marsala mushroom sauce made with dry Marsala wine, mushrooms, pancetta, and garlic. It feels special enough for guests but is easy enough for a weeknight dinner. Brown the chicken first, then build the sauce in the same pan for deep, savory layers of flavor.

A saute pan of chicken marsala with a rich mushroom sauce and fresh oregano.

Chicken Marsala may sound Italian, but it's really an Italian-American classic. I made this dish for clients as a personal chef and still make it at home because it delivers rich, restaurant-worthy flavor without a lot of fuss. My version of this chicken marsala recipe without cream uses pancetta and a little tomato paste for extra depth and color. Classic Chicken Marsala is traditionally made without cream, but you can add a splash at the end if you prefer a richer, creamier sauce.

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Chicken Marsala Recipe Highlights

  • Classic flavor, no cream - This chicken Marsala recipe is made the classic way, with a rich Marsala mushroom pan sauce instead of using heavy cream.
  • Easy but elegant - Restaurant-style flavor with simple steps for a weeknight, but polished enough for guests.
  • Deep savory flavor - Dry Marsala wine, mushrooms, pancetta, garlic, and a little tomato paste create a richly flavored sauce.
  • Made in one pan - Brown the pancetta and chicken, then build the Marsala mushroom sauce in the same pan for layers of flavor.

For a quick weeknight Italian-style dinner, tyr this fast Chicken Parmesan.

Ingredients You'll Need

Prepped ingredient for chicken marsala on a marble counter.
  • Chicken - Use boneless, skinless chicken breasts, or buy pre-sliced chicken cutlets to save time.
  • Flour - A light coating of gluten-free flour or all-purpose flour helps the chicken brown and gives the sauce something to cling to.
  • Tomato paste - Traditional versions often skip it, but a small amount adds umami, body, and richer color to the sauce.
  • Pancetta - Italian unsmoked bacon that adds savory richness and depth.
  • Mushrooms - Brown cremini mushrooms provide the best flavor, texture, and color.
  • Garlic - Fresh garlic cloves give the sauce the best flavor.
  • Dry Marsala wine - For the best savory sauce. Don't use sweet Marsala.
  • Oregano - Adds fresh herbal note, fresh or dried.
  • Parsley - Optional for garnish and fresh color at the end (or use more oregano).
  • Butter - Unsalted butter or plant-based butter adds richness, finishes the sauce.
  • Olive oil - Extra virgin olive oil for browning the chicken; a mix of olive oil and butter gives great flavor.

Please see the recipe card for measurements, salt, and pepper.

Chef Sally's Tip: It's OK to Rinse Mushrooms
Despite the old kitchen myth, it's fine to briefly rinse mushrooms. The key is not to soak them. Trim the stems flush to the base, then cup 2-3 mushrooms in your hands and quickly rinse under a trickle of cold water while gently rubbing away any grit. Dry them well on paper towels before slicing. Dry mushrooms brown better; wet mushrooms steam.

Substitutions and Variations

  • Use bacon instead - A small amount of chopped bacon can work in place of pancetta. It will add a smokier flavor, so use a light hand.
  • Skip the flour - For a grain-free version, cook the chicken without flour. The sauce will be a bit thinner, so thicken it a with a small cornstarch slurry if needed.
  • Add cream - Classic Chicken Marsala is made without cream, but you can stir in a plash at the end for a creamier modern version.
  • Make it dairy-free - Use olive oil or plant-based butter instead of dairy butter.
  • No marsala - Substitute dry Madeira or dry sherry such as Amontillado or Oloroso. The taste will be a little different.
  • No alcohol version - For a non-alcoholic option, use chicken broth or beef broth with a small splash of balsamic vinegar.

Chef Sally's Tip: Marsala Wine + Safety
Marsala is a fortified wine from Sicily, meaning a distilled grape spirit (similar to brandy) is added to increase its alcohol content and deepen its flavor. This gives Marsala its signature rich, slightly nutty character. It comes in dry, semi-dry, and sweet styles, but for classic Chicken Marsala, use dry Marsala so the sauce stays savory and balanced. Because Marsala can contain up to 20% alcohol, it may flame when added to a hot pan. For safety, move the pan off the burner before adding the wine, then carefully return it to the heat.

How to Make Chicken Marsala

A chicken breast being sliced into half for a cutlet with a thin sharp knife.
  1. Slice through the length of the chicken breast horizontally creating two equal cutlets, aim a little high so the bottom is not too thin.
Floured and seasoned chicken breasts on a white cutting board ready for cooking.
  1. Season cutlets both sides with salt and pepper, then dust lightly with flour. Shake off excess. Cook the cutlets next.
Heat the oil and butter in a 12" frying pan.
  1. Heat a 12" sauté pan over medium heat, add the oil and butter.
Floured chicken breasts sauteing in olive oil and butter in a fry pan.
  1. Add the floured cutlets to the pan and cook until the first side is golden and crisp, 3-5 minutes. Cook until cutlets are golden brown on the first side.
Golden, crisp chicken cutlets on a sheet pan lined with parchment.
  1. Turn and cook for another 2-3 minutes until done. They will feel firm to the touch, with just a little give to them (160°F).
Cooking diced pancetta in a stainless skillet.
  1. Wipe out the pan and cook the pancetta over medium heat.
Browned pancetta on layers of paper towels to drain fat.
  1. When pancetta is browned and crisp, pour onto a plate lined with paper towels to drain.
Sliced cremini mushrooms in a fry pan for cooking.
  1. Add the mushrooms and cook, stirring until they brown, 5-7 minutes.
Browned cremini mushrooms in a skillet.
  1. Mushrooms should be brown and mostly dry in the pan when done. Add a tablespoon of butter.
Sautéed mushrooms with cooked pancetta and garlic in a skillet.
  1. Stir in the garlic and pancetta, and cook for a minute.
Marsala wine pouring into a pan with mushrooms for chicken marsala sauce.
  1. Remove pan to a cool burner and pour in the marsala off of the heat to reduce risk of flaming up. Move pan back to the heat.
Bubbling mushroom in a pan with fresh green herbs and butter for chicken marsala.
  1. Add 1-2 tablespoons of butter and the herbs, and cook until reduced but saucy. Chicken marsala is ready to serve.
A plate of chicken marsala with creamy mashed potatoes and mushroom sauce.

Serving Suggestions

To serve family-style, arrange the chicken cutlets on a platter and spoon the Marsala mushroom sauce over the top. Garnish with fresh herbs if desired.

Serve it as Fettuccine Chicken Marsala over buttered fettuccine noodles, or try brown rice, or creamy mashed potatoes. Add a green salad with balsamic vinaigrette or 5-minute green beans for a complete dinner.

Chicken Marsala can be made ahead and refrigerated for up to 3 days. Reheat gently in the oven in a covered casserole dish until warmed through.

Leftovers & Storage

Store leftover chicken Marsala in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven in a shallow casserole dish that closely fits the volume, covered tightly with foil or a lid, at 350°F until hot and the chicken reaches 165°F. The timing will depend on how cold the dish is from the refrigerator.

For more even reheating, let it sit at room temperature for 30-45 minutes before baking.

A saute pan of Chicken Marsala without cream, topped with mushroom sauce and herbs.

More Chicken Recipes to Try

Chicken is so versatile! Try some of the recipes to add to your menu, and be sure to check out the chicken recipes page.

If You Make Chicken Marsala

Please let my know by leaving a comment how you serve it. Your comments help other readers too. Thanks for supporting my site.

Originally published in 2011, updated with new photos and improved instructions.

📖 Recipe

A saute pan of Chicken Marsala without cream, topped with mushroom sauce and herbs.

Easy Chicken Marsala (no cream)

Sally Cameron
Crisp chicken breast cutlets topped with an Italian Marsala-mushroom sauce. Easy and elegant. Serve with green beans or broccolini drizzled with olive oil and finely grated Parmesan cheese. For gluten-free, use coconut flour to dust your chicken or skip this step.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course
Cuisine American, Italian
Servings 4
Calories 631 kcal

Equipment

  • 12" saute or fry pan

Ingredients
  

Chicken Cutlets

  • 1 ¼ pounds boneless skinless chicken breasts
  • ¾ teaspoon sea salt
  • ½ teaspoon granulated garlic powder optional
  • ½ teaspoon ground black pepper
  • ⅓ cup all purpose flour or gluten-free flour
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon unsalted butter or use all olive oil

Marsala Sauce

  • 3-4 ounces finely diced pancetta
  • 8-10 ounces cremini or brown small mushrooms stemmed, briefly rinsed, and sliced thin
  • 2 large garlic cloves chopped fine or microplaned
  • 1-2 teaspoons tomato paste
  • 1 cup dry Marsala wine
  • ½ cup chicken broth low sodium
  • 1 tablespoon fresh chopped oregano 1 teaspoon dried
  • 1 teaspoon fresh chopped parsley optional for garnish
  • 2-3 tablespoons unsalted dairy or plant butter

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Instructions
 

Prep mushrooms

  • Trim the mushroom stems flush with the base. Hold 2 to 3 mushrooms in your hands and quickly rinse them under a light trickle of cold water, gently rubbing with your fingers to clean them. Dry the mushrooms well on paper towels.

Brown the pancetta

  • On a plate or small sheet tray, fold up several layers of paper towels. In a 12" skillet or fry pan over medium heat, cook the pancetta until crisp and golden. Pour the pancetta onto the paper towels and drain off fat. Wipe out the pan with a paper towel.

Slice the cutlets

  • Place the chicken breasts flat on a cutting board with the rounded, smooth side facing up. Trim off any tenders and set them aside to cook with the cutlets. Place the palm of your hand gently but firmly on top of one chicken breast.
    Using a thin, sharp slicing knife, cut the breast horizontally into 2 even cutlets, keeping the knife parallel to the cutting board. Aim slightly high so the bottom piece does not end up too thin.

Season Cutlets

  • Season both sides of the chicken with salt, pepper, and granulated garlic. Dust lightly and evenly with flour on both sides, then shake off the excess.

Cook Cutlets

  • Heat the same pan over medium heat and add the oil and butter. When hot, add the chicken cutlets, rounded side down first. Cook until golden brown on the first side, 3-5 minutes, then turn and cook 1 to 2 minutes more, depending on thickness. The cutlets should feel firm to the touch with just a little give. Remove to a plate, cover loosely, and keep warm while you make the sauce.

Make the Marsala Sauce

  • In the same pan over medium heat, add the sliced mushrooms. The pan may seem dry at first, but the mushrooms will release their moisture as they cook. Continue cooking until the moisture evaporates and the mushrooms begin to brown, then add 1 tablespoon of butter.

Finish the sauce and serve

  • Add the pancetta back to the pan along with the garlic and tomato paste. Cook for 1 minute, stirring. Add the Marsala, chicken broth, and oregano. Cook until the sauce is reduced by about half and beginning to thicken. Finish with the last tablespoon of butter if desired.
    For a slightly thicker sauce, mix the cornstarch with an equal amount of water, stir it into the pan, and cook 1 minute longer.

To serve

  • Place the chicken cutlets on warm plates and spoon the Marsala mushroom sauce over the top. Garnish with parsley if desired.

Notes

Substitutions and Variations
  • Skip the pancetta - If you don't have pancetta, you can leave it out. The sauce will still be delicious, just a little less rich and savory. Or try chopped prosciutto. 
  • Use bacon instead - A small amount of chopped bacon can work in place of pancetta. It will add a smokier flavor, and be a little less traditional.
  • Grain-free option - For a grain-free version, you can skip the flour and sear the chicken as directed. The sauce will be a little thinner, so let it reduce a bit longer or finish with a little butter to help it come together. You can also use a grain-free flour such as cassava flour or coconut flour for a light coating on the chicken.

Nutrition

Calories: 631kcalCarbohydrates: 26gProtein: 44gFat: 28gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.3gCholesterol: 138mgSodium: 561mgPotassium: 1098mgFiber: 7gSugar: 10gVitamin A: 401IUVitamin C: 7mgCalcium: 47mgIron: 2mg
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Crock Pot Pinto Beans

by Leave a Comment

Crock pot pinto beans are humble, but when they're cooked right, they're absolutely delicious-creamy, brothy, flavorful, and far better than anything from a can. Start with soaked dried pinto beans, add aromatics and spices, then let the slow cooker do the work. They're inexpensive, mostly hands-off, and perfect for bowls, tacos, smashed beans, bean dip, or an easy side dish.

A bowl of creamy pinto beans in a gray bowl with chopped white onion, cilantro, and slices of jalapeno.

While I keep canned beans in the pantry (they are so convenient), crock pot pinto beans gives you a big, flexible batch with better texture and flavor than canned. Two cups of dried pinto beans makes about 6 cups soaked and roughly the equivalent of 4-5 cans of beans. That gives you lots of creative options.

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Crock Pot Pinto Beans Recipe Highlights

  • Better than canned - Creamy, flavorful, and no metallic taste or excess sodium.
  • Mostly hands-off - Soak overnight, then let the slow cooker do the work.
  • Budget-friendly - One pound dried beans makes about 4-5 cans worth.
  • Flexible flavor - Keep them simple or add warm Mexican-style spices.
  • Use them all week - Serve brothy, mash into refried beans, puree into dips for snacking, add to soups, tacos, and bowls.

For another beans recipe, try this easy 3-bean salad with canned beans.

Ingredients You'll Need

Dried pinto beans, onions, garlic, and spices for crock pot pinto beans.
  • Dried pinto beans - Soak overnight for even cooking and creamy texture.
  • Onion - Adds savory flavor.
  • Garlic - Cloves flavor the broth as they cook.
  • Bay leaves - Add subtle herbal depth.
  • Optional herbs & spices - Cumin, Mexican oregano, smoked paprika, and ancho chili powder add warmth and gentle Mexican-style flavor.
  • Filtered water - Best if your tap water is hard, which can slow bean softening.
  • Broth - Use chicken broth or vegetable broth for half of the liquid, or use all water.

Please see the recipe card for measurements and salt.

Chef Sally's Tip - It's OK to Salt Your Beans
Salting beans during soaking and early cooking does not make them tough. In fact, soaking beans in salted water helps season them from the inside out, improves texture, and keeps the skins intact so they cook up creamy instead of split. I soak my beans with a tablespoon of kosher salt, then drain and rinse before cooking. The real culprits behind tough beans are old beans, hard water, or acidic ingredients added too early. Use filtered water if your water is hard.

Substitutions & Variations

  • Keep them simple - For a more neutral pot of beans, skip the cumin, smoked paprika, and ancho chili powder. Cook only with onion, garlic, bay leaves, and salt.

Chef Sally's Tip - Don't Skip the Soak (Quick Soak if Needed):
For crock pot pinto beans, I don't recommend skipping the soak. Cooking time becomes much less predictable, especially with older beans or hard water. If you forget to soak them overnight, use the quick soak method: add beans to a large pot with 6-8 cups water and 1-1½ tablespoons kosher salt. Bring to a boil for 1-2 minutes, turn off the heat, cover, and let stand 1 hour. Drain, rinse, and proceed with the recipe. If your water is hard, use filtered water for soaking and cooking to help the beans soften properly.

How to Make Crock Pot Pinto Beans

Testing Note: I tested these pinto beans on both LOW and HIGH, in a slow cooker and in the Instant Pot on the slow-cook setting. Both work, but I prefer cooking them lower and slower for the best texture. I also tested all water versus half broth and half water; the broth version had better flavor. Use the timing and liquid option that works best for your kitchen.

Pinto beans and spices in a slow cooker crock ready for slow cooking.
  1. Add soaked dried beans, garlic, spices, bay leaves, and onion wedges to the crock pot.
Broth and water added to a crock pot of dried beans. aromatics, and spices in a black ceramic insert.
  1. Pour in water and broth to just cover. Cook on LOW, checking at 5-6 hours. Timing will depend on your slow cooker.
Finished crock pot pinto beans, with hunks of cooked onions and bay leaves.
  1. Beans are done when they are tender and creamy to the bite but still holding their shape. Remove the onions, garlic, and bay leaves. Strain beans from liquid, saving the bean broth.
A bowl of slow cooker pinto beans topped with jalapeno slices, cilantro, and chopped white onion.
  1. Serve brothy pinto beans with a little of their cooking liquid (bean broth), topped with white onion, cilantro, and jalapeño slices if desired. See more serving ideas below.
A bowl of refried-style pinto beans topped with grated cheese and jalapeno slices, cilantro sprigs.

Serving Suggestions

Serve crock pot pinto beans as a simple side dish, or use them as a base for easy meals all week.

  • Bean bowls - Spoon into bowls with rice, avocado, salsa, ranchero sauce, and cilantro.
  • Tacos or tostadas - Add beans to tortillas or tostada shells with cheese, lettuce, salsa, or shredded chicken.
  • Soups and stews - Add to tortilla soup, chili, or simple bean soup.
  • Side dish - Serve with salsa verde chicken, grilled steak, shrimp, or enchiladas.
  • Breakfast - Serve with eggs, tortillas, and ranchero sauce.

Chef Sally's Tip - Refried-Style Pinto Beans
Despite the name, refried beans are not fried twice; they're cooked again and mashed. Sauté a little finely chopped onion in olive oil or another fat until soft, then add garlic and cook briefly. Add cooked pinto beans with a splash of bean cooking liquid and mash with a potato masher until thick and creamy. For a smooth bean dip, briefly pulse in a food processor or puree with extra bean broth until spoonable.

Storage and Freezing

Store cooked pinto beans with some of their cooking liquid in an airtight container in the refrigerator for up to 5 days.

To freeze, cool the beans completely, then freeze them with enough bean broth to keep them moist. Use freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave, adding a splash of water or broth if needed.

More Recipes With Beans

From soups to salads and sides, beans are so versatile. Try a few of these beans recipes, and there are more in the recipe index, just type in bean or beans.

Please Leave Your Comment

I love to hear from you, so please let me know how you serve crock pot pinto beans. Your comments help other readers too.

📖 Recipe

A bowl of slow cooker pinto beans topped with jalapeno slices, cilantro, and chopped white onion.

Crock Pot Pinto Beans

Sally Cameron
Creamy, flavorful crock pot pinto beans made from dried beans with onion, garlic, bay leaves, and simple spices. Soak overnight, then let the slow cooker do the work for an easy, mostly hands-off side dish.
No ratings yet
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Prep Time 12 hours
Cook Time 6 hours
Total Time 18 hours
Course Side Dish
Servings 12 approximately ½ cup each
Calories 136 kcal

Equipment

Ingredients
  

  • 1 pound dried pinto beans
  • 1 tablespoon kosher salt for soaking, plus a little for seasoning
  • 1 small white onion peeled and quartered
  • 3 garlic cloves peeled and smashed
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • ¼ teaspoon smoked paprika optional
  • ¼ teaspoon ancho chili powder optional
  • 2 bay leaves
  • 2 cups filtered water
  • 2 cups chicken broth or vegetable broth

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Instructions
 

Soak pinto beans

  • Rinse and drain the beans, discarding any broken beans. Add them to a 2 quart container and cover with water to fill the container. Beans soak up a lot of water. Add 1 tablespoon kosher salt, cover and refrigerate overnight.

Add the beans and aromatics

  • Add soaked pinto beans, onion wedges, garlic, spices, and bay leaves to the slow cooker.

Add the liquid

  • Pour in the water and broth, adding just enough liquid to barely cover the beans. Cover and cook on LOW for 6-7 hours, checking at 5-6 hours.

Serve the beans

  • Serve brothy pinto beans with a little of their cooking liquid, topped with white onion, cilantro, and jalapeño slices.

Notes

No-soak option: I prefer soaking pinto beans overnight for the most even cooking and creamy texture. If you don't have time to soak, rinse the beans well and cook them un-soaked, but expect a longer cooking time. Start checking at 8 hours on LOW and continue cooking until tender. Older beans may take longer.
Slow cooker timing: For the best texture, cook pinto beans low and slow. Cook soaked beans on LOW for about 6–7 hours, checking at 5–6 hours. For a faster option, cook on HIGH for about 3½–4½ hours. Timing varies depending on your slow cooker and the age of the beans.
Doneness: Beans are done when they are tender and creamy inside but still holding their shape. For softer beans, cook a little longer.

Nutrition

Calories: 136kcalCarbohydrates: 25gProtein: 8gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 591mgPotassium: 545mgFiber: 6gSugar: 1gVitamin A: 39IUVitamin C: 3mgCalcium: 53mgIron: 2mg
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Charro Beans (Frijoles Charros)

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Charro beans, or frijoles charros, are brothy Mexican pinto beans cooked with bacon, onion, garlic, tomato, jalapeño, and warm spices. They're hearty and flavorful, but simple enough to serve as a side dish with grilled meats, tacos, enchiladas, or rice. Fast and easy, use homemade pinto beans and bean broth if you have them, or take the shortcut with canned pinto beans and broth.

Bowls of charro beans, pinto beans Mexican-style with bacon, jalapeno, tomato, onion, and cilantro.

After making a few batches of my crock pot pinto beans, I had plenty of tender beans to play with, and these charro beans were an instant hit. I served them with smoked pork tenderloin brushed with my homemade BBQ sauce and a crisp salad with bright cilantro-lime dressing-a simple dinner that disappeared fast.

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Charro Beans Recipe Highlights

  • Fast and easy - Ready in minutes with cooked pinto beans.
  • Homemade or canned - Use crock pot pinto beans or canned beans.
  • Easy to scale - Double or triple for BBQs, potlucks, or taco night.
  • Great side dish - Serve with grilled meats, tacos, enchiladas, eggs, or rice.
  • Make-ahead friendly - Reheat well and taste even better the next day.

Ingredients You'll Need

Ingredients for charro beans in prep bowls ready to go.
  • Pinto beans - Use cooked crock pot pinto beans or canned pinto beans.
  • Bacon - Adds smoky, savory flavor without making the beans too heavy.
  • Onion - Builds a flavorful base, white onion is traditional, or yellow.
  • Cooking fat - Use the bacon fat if you cook bacon on the stovetop, or use olive oil or avocado oil. If you cook bacon in the oven, use the rendered fat.
  • Garlic - Adds depth and classic savory flavor.
  • Broth - Use bean broth from slow cooker pinto beans, or chicken broth if using canned beans.
  • Tomato - Adds freshness, color, and a little acidity.
  • Jalapeño - Adds mild heat and fresh chile flavor. Remove the seeds for less spice.
  • Spices - Cumin, smoked paprika, and optional ancho chili powder add warmth.
  • Herbs - Dried oregano cooks into the beans; fresh cilantro finishes them with brightness.
  • Optional garnishes - More fresh tomato, crumbled cotija or queso fresco cheese, extra cilantro, or sliced jalapeño.

Chef Sally's Tip: Charro Beans vs. Cowboy Beans vs. Borracho Beans
Charro beans, or frijoles charros, are Mexican pinto beans named after the charros, Mexico's traditional horsemen. They're usually brothy and cooked with bacon, onion, garlic, tomato, chiles, and cilantro. Cowboy beans are more Southwestern or Tex-Mex in style and are often heavier, sweeter, or meatier with additions like sausage, chorizo, ground beef, or barbecue flavors. Borracho beans are a variation of charro beans made with beer in the broth. You may also see similar recipes called ranchero beans.

Substitutions and Variations

  • Meatless charro beans - Skip the bacon and sauté the onion in olive oil. Use vegetable broth if needed.
  • More heat - Use a serrano pepper instead of jalapeño, or add a little chipotle chili powder.
  • Heartier beans - Add cooked chorizo, sausage, ham, or shredded meat to make the beans more of a meal. Leftover smoked pork tenderloin is good!
  • Smokier flavor - Add a small spoonful of chopped chipotle in adobo and more smoked paprika. A drop or two of liquid smoke is an option.

How to Make Charro Beans

Get your bacon cooking, either in the oven or on the stovetop. While it's cooking you can work on the charro beans. For oven cooking bacon, line a sheet pan with parchment, top with a wire rack, oven at 400F. Lay bacon strips on the rack and bake for 20-25 minutes until crisp.

Chopped white onions sautéing in olive oil in a white pot.
  1. Saute chopped onion in olive oil (or bacon fat) until soft, about 3 minutes.
Spices and dried herbs added to a pot of softly cooked onions for charro beans base.
  1. Add the garlic, spices, and oregano, and cook until fragrant and spices have bloomed, another 1-2 minutes.
Adding chopped tomatoes and chopped jalapeno pepper to a pot of onions, herbs and spices for beans.
  1. Add the tomatoes and jalapeno, and cook until soft, 3-4 minutes.
A pot of simmer broth charro beans with tomatoes and jalapeno.
  1. Add the beans and broth, and cook until bubbly and heated through, 5 minutes.
Chopped crisp bacon on a white cutting board.
  1. Chop the drained bacon into small pieces.
Chopped crisp bacon added to a pot of pinto beans.
  1. Stir the bacon into the charro beans and they are ready to serve. Adjust the brothiness by adding a bit more broth or cooking down a few more minutes.

Serving Suggestions

Serve charro beans hot and brothy, spooned into bowls. Add fresh cilantro, chopped tomato, sliced jalapeño, or crumbled cotija or queso fresco on top. They're excellent as a side dish with grilled meats, tacos, enchiladas, rice, eggs, or warm tortillas.

Storing and Freezing

Store beans in an airtight container for up to 5 days in the refrigerator. Cool completely and freeze with some of the broth for up to 3 months. Thaw and reheat gently, adding a little broth if needed.

More Recipes With Beans

If you enjoyed this charro beans recipe, here are more tasty bean recipes to try next, from easy salads, to soup, to from-scratch baked beans. And there are many more recipes with beans in the recipe index.

If You Make Charro Beans

Please leave your comment and let me know how you enjoyed them! I love to hear from you and your comments help other readers.

📖 Recipe

Charro beans in a rustic bowl with chopped tomatoes and sprinkles of white onion and cilantro.

Charro Beans (Frijoles Charros)

Sally Cameron
Easy charro beans recipe with pinto beans, bacon, tomato, jalapeño, and cilantro. A quick Mexican bean side dish using cooked or canned beans.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Side Dish
Cuisine Mexican
Servings 4 to 6 servings
Calories 281 kcal

Equipment

Ingredients
  

  • 4-5 slices bacon
  • 1 tablespoon olive oil, avocado oil, or bacon fat
  • ¾ cup chopped white onion
  • 2 garlic cloves chopped fine or microplaned
  • ½ teaspoon sea salt
  • ½ teaspoon cumin
  • ½ teaspoon smoked paprika optional
  • ½ teaspoon Mexican oregano
  • ¼ teaspoon ancho chili powder optional
  • ½ cup chopped tomato 1 medium
  • 1 large jalapeno pepper seeded and chopped fine
  • 3 cups slow cooked pinto beans or 2 15-ounce cans drained and rinsed
  • 1 cup bean broth or chicken broth or vegetable broth

Optionals garnishes

  • 2 tablespoons chopped fresh cilantro
  • ¼ cup crumbled queso freso or cotija cheese

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Instructions
 

Start bacon

  • Cook the bacon until crisp, either on the stovetop or in the oven. For the oven method, preheat the oven to 400°F. Line a half sheet pan with parchment, set a wire rack on top, and place the bacon strips on the rack. Bake for 20-25 minutes, or until crisp. Drain on paper towels, then chop. Start the beans while the bacon cooks.

Saute onion and spices

  • Heat the oil in a pot over medium heat. Add the onion and sauté until softened, about 3 minutes. Add the garlic, salt, cumin, smoked paprika, ancho chili powder, and oregano. Cook for 1-2 minutes, stirring, until fragrant.

Add Tomatoes and jalapeno

  • Add the tomato and jalapeño and cook until softened, about 3 minutes.

Add the beans and bacon

  • Chop the bacon, Add the pinto beans, broth, and chopped bacon. Simmer for a few minutes until hot and slightly brothy.

Finish and serve

  • Taste and adjust the salt and add black pepper if preferred. Add more broth if you want looser beans, or simmer a few minutes longer to thicken. Serve hot, topped with cilantro and cheese if desired.

Notes

Storage and Freezing

Store charro beans in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if they've thickened.
To freeze, cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently, adding broth as needed to loosen.

Nutrition

Serving: 0.75cupCalories: 281kcalCarbohydrates: 40gProtein: 15gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 9mgSodium: 465mgPotassium: 748mgFiber: 13gSugar: 3gVitamin A: 294IUVitamin C: 11mgCalcium: 135mgIron: 4mg
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Roasted Spatchcock Chicken (Crispy Skin)

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Roasted spatchcock chicken is one of the easiest ways to roast a whole chicken. Removing the backbone and flattening the bird helps it cook evenly, gives you beautifully crispy skin, and shortens the roasting time. All you need is a pair of kitchen shears and a simple olive oil seasoning blend. Roast it on a sheet pan or in a large skillet for a weeknight-friendly chicken dinner, with leftovers for soups and salads. And I'll show you my simple trick for crispy, golden skin.

A golden spatchcock roasted chicken on a platter with lemon slices and green herbs,

Removing the backbone and roasting chicken flat solves the two biggest roast chicken dilemmas: dry breast meat and undercooked legs. Because the bird cooks on one even plane, it roasts faster and more evenly, while the skin gets full exposure to the oven's heat for a golden, crispy finish. Spatchcock roasted chicken is easier to season, easier to carve, and perfect for roasting two birds side-by-side on a large sheet pan when you want extra leftovers or are feeding a crowd.

Why Make Roasted Spatchcock Chicken

  • Even roasting - For consistent results and crispy skin.
  • Easy carving - No wresting with a round bird to cut apart.
  • Faster cooking - A flattened chicken roasts quicker than a whole "round" bird.

Chef's Tip - The Trick for Golden Crispy Skin
Pat the chicken completely dry and roast at high heat. For an extra-crispy and golden finish, add a little baking soda to your seasoning blend (about ¼ teaspoon for a whole chicken). It gently raises the chicken's skin pH level, helping it brown faster and crisp more evenly. A little goes a long way-don't overdo it, but it works like magic!

Ingredients You'll Need

A whole chicken, and spices to roast, ingredients on the counter.
  • Chicken - Use a whole chicken (about 4-5 pounds).
  • Oil - Olive oil or avocado oil. Helps seasoning adhere, promotes golden, crisp skin.
  • Baking soda - A little helps the skin brown and crisp more deeply.
  • Seasoning options - Season simply with salt, pepper, and granulated garlic (my go-to). You can also use a poultry seasoning, lemon pepper, or your favorite rub-just keep the coating light and watch the color near the end, since some blends brown faster at high heat (depending on sugar).

Please see the recipe card for measurements. For tools, you'll need poultry shears.

Chef's Tip - Why I Use Olive Oil Instead of Butter
For spatchcock chicken, olive oil gives you reliable, even browning and crisp skin at roasting temperatures. Butter adds great flavor, but its milk solids can brown too quickly and sometimes scorch on the pan or the skin. Extra virgin olive oil helps the seasonings stick, promotes beautiful golden color, and keeps the skin crisp. If you love buttery flavor, brush on a little melted butter at the very end for richness without risking burnt spots.

How to Make Roasted Spatchcock Chicken

Preheat the oven to 400°F convection. The high heat helps render the fat in the skin and promotes even browning while keeping the meat juicy. Most spatchcocked chickens roast in 40-60 minutes, depending on chicken size, oven accuracy, and whether you're using convection or standard bake.

Whole chicken on a half sheet tray with poultry shears and paper towels.
  1. Place the chicken on a sheet pan to catch drips. Remove the innards bag, if included. Dry the chicken well with paper towels, inside and out. Trim excess fat and skin from the neck and tail.
A chicken, back side up, the center backbone scored with a knife.
  1. Turn the chicken breast side down and score a shallow line down the center of the backbone as a guide.
Whole chicken with the backbone cut out, called spatchcock chicken.
  1. With poultry shears, cut along both sides of the backbone and remove it. Save and freeze the backbone for broth.
A flattened chicken top side up after removing the backbone.
  1. Turn the chicken breast side up and press down firmly on the breastbone to flatten. You may hear it crack; that is normal.
The underside of a spatchcock chicken with oil oil on a sheet tray.
  1. Turn the chicken over again, drizzle the underside with a little olive oil, and sprinkle with kosher salt.
Whole spatchcocked chicken seasoned and ready to roast.
  1. Turn the chicken skin side up, drizzle with oil, then sprinkle evenly with the seasoning blend. Roast for about 45 minutes, or until done. See the recipe card for temperatures.
Spatchcock roasted chicken on a round serving platter drizzled with lemon herb sauce.

Chef's Tip - How to Know When the Chicken is Done
Insert the probe near the inner thigh near the hip joint for the most accurate doneness check-but don't touch bone and don't aim right into the joint (it can read off). Thigh meat is happiest at 175-185°F. Use the breast as a secondary check-pull it at 160-165°F, then rest for a few minutes before carving. A 4 ½ pound bird on 400°F takes 45 minutes in my convection oven.

Serving Spatchcock Roasted Chicken

Spatchcock chicken is easy to serve because it's easy to carve. Try it with simple sides like:

What's in the photo: Optional lemon-herb drizzle - a quick gremolata-inspired mix of parsley, thyme, lemon zest and juice, garlic, and olive oil. Spoon it over the chicken right before serving for a fresh, bright finish.

Storage and Leftovers

Store leftover roast chicken in an airtight container in the refrigerator for up to 4 days. It's great for salads, soups, and sandwiches. Freeze leftovers for 2-3 months.

More Chicken Recipes

Chicken is one of the most versatile proteins to cook at home, whether you have boneless or bone-in cuts, breasts or thighs. From simple roasted chicken to air fryer and grilled recipes, there are countless ways to enjoy it throughout the week.

Please Leave a Comment

If you make roasted spatchcock chicken, please leave a comment on how it came out for you! I love hearing from you and appreciate your comments, plus they help other readers.

📖 Recipe

Spatchcock roasted chicken on a round serving platter drizzled with lemon herb sauce.

Roasted Spatchcock Chicken

Sally Cameron
Crispy skinned, evenly roasted, and easy to carve, spatchcock chicken is a great way to roast a whole chicken. Flattening the chicken by removing the backbone makes it all happen.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
resting time 10 minutes
Total Time 1 hour 5 minutes
Course Dinner, Entree, main
Servings 4
Calories 333 kcal

Equipment

Ingredients
  

Chicken

  • 4 ½-5 pound whole chicken
  • 1 tablespoon extra virgin olive oil

Seasoning blend

  • 1 ½ teaspoons sea salt
  • ½ teaspoon black pepper
  • ¼ teaspoon baking soda
  • ¼ teaspoon granulated garlic powder
  • ¼ teaspoon onion powder

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Instructions
 

Set up

  • Preheat the oven to 400°F on convection mode. Cover a rimmed half sheet baking tray with parchment.

Dry the chicken

  • Remove the innards bag if there is one. Pat the chicken very dry, inside and out, with paper towels.

Spatchcock the chicken

  • Place the chicken breast side down on a large cutting board. To give yourself a guideline, score a shallow line down the center of the backbone.
    With poultry shears, cut along both sides of the backbone from top to bottom and remove it. Save and freeze the backbone for making chicken broth.
    Turn the chicken over, breast side up, and press down firmly in the center of the breastbone to flatten it. You may hear it crack; that is normal. Tuck the wing tips under the bird if desired.

Prepare for roasting

  • Mix the salt, pepper, baking soda, granulated garlic, and onion powder together in a small bowl. Rub the chicken with olive oil on both sides. Season the underside with salt only, then turn the chicken skin side up and sprinkle the skin evenly with the seasoning blend.

Roast the chicken

  • Place the chicken on the prepared baking sheet and roast for about 45 minutes, or until the breast reaches 160°F-165°F and the thighs reach 175°F-180°F.
    Remove the chicken from the oven and rest for 10 minutes, loosely covered with foil, before carving.
    Optional: While the chicken rests, make the lemon herb drizzle for serving.

Carve the chicken

  • Place the chicken on a cutting board. Slice between the body and the leg/thigh section to remove each whole leg. Then slice down the center of the chicken and remove the breast meat.

Notes

Seasoning blend note
I often make a triple batch of the seasoning blend and store it in an empty spice shaker bottle so it's ready for weekly roast spatchcock chicken. It is easier to season the chicken from a shaker bottle than sprinkling.
Storage and leftovers note
Store leftover chicken in an airtight container in the refrigerator for up to 4 days. Use leftovers for salads, soups, bowls, tacos, or chicken salad. Frozen cooked shredded chicken lasts for 3-4 months for optimal quality, taste, and texture. Be sure to label and date.

Nutrition

Calories: 333kcalCarbohydrates: 0.1gProtein: 27gFat: 24gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 109mgSodium: 102mgPotassium: 275mgFiber: 0.01gSugar: 0.01gVitamin A: 203IUVitamin C: 2mgCalcium: 16mgIron: 1mg
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What Are Pepitas and How to Roast Them

by 4 Comments

What are pepitas? Pepitas are pumpkin seeds, but not all pumpkin seeds are pepitas. While closely related, they are different. Roast pepitas are a wonderful thing as a healthy snack, adding to salads, garnishing soups, and in savory dishes. They are addictively delicious and super nutritious. Don't save them for fall, make them year round. Just 3 ingredients and 20 minutes.

A glass jar on a mini cutting board full of dark green roasted pepitas pumpkin seeds.

While pepitas are often called pumpkin seeds, these little green seeds are from specific varieties pumpkins called oil seed pumpkins or hulless (or shell less) pumpkins. Pepitas (the Spanish name) are more tender and less fibrous than regular pumpkin seeds with shells, like a carving pumpkin.

Chef's Note: If you love pine nuts and sunflower seeds, I bet you'll love the nutty flavor and crunchy texture of pepitas seeds too. A common ingredient in Mexican dishes and cuisines around the world, pepitas is a Spanish word for little squash seeds. Buy them at a local grocery store and online.

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Why You'll Like This Recipe

  • Roast pepitas is easy and fast.
  • No fibrous shell to deal with.
  • Use roast pepitas for snacking, excellent toppings for soup and salads.
  • Enjoy them year round.
  • For pepitas nutrition see the FAQ section at the end.

What else can you do with raw pepitas? If you like almond milk, try this pumpkin seed milk. It's great for those with nut allergies who can't drink almond milk.

Recipe Ingredients

Simple ingredients for roasted pumpkin seeds called pepitas.
  • Pepitas: Buy raw pumpkin seeds (hulless seeds), not what you scrape out of a fresh pumpkin. Look for the beautiful green color. They are available at most grocery stores and online.
  • Oil: I use extra virgin olive oil but another good choice is avocado oil or this healthy neutral oil. Just a very small amount is all you need.
  • Salt: Sea salt is delicious and healthy.

For another variety of pumpkin seeds, try these heirloom pumpkin seeds grown in north America (instead of China). The flavor is amazing.

Substitutions and Variations

  • Make your own pepitas into gourmet flavors. Toss them in a small bowl with the olive oil, then add you preferred spices such as smoked paprika, cumin, ancho chili powder, curry powder, black pepper, granulated garlic or garlic powder. Try a spice blend like pumpkin pie spice blend or cajun seasoning blend. Try my Ultimate Dry Rub recipe. Its got it all in terms of flavors.
  • For a more breakfast friendly flavor, try cinnamon and a little sugar or monk fruit.
  • Substitute pepitas as garnishes where you'd use sunflower seeds, pine nuts, walnuts, sliced almonds and other nuts and seeds.

Add pepitas to this homemade granola recipe or trail mix.

Recipe Instructions

Pepitas tossed with olive oil and salt in a glass bowl.
Step 1: Toss the pepitas with oil and salt.
Green pepitas in the oven for roasting on a sheet tray.
Step 2: Scatter on a foil lined half baking sheet pan, spread evenly and roast for 20 minutes.
Close up of roasted pumpkin seeds on baking tray.
Step 3: Allow them to cool, then package in an airtight container.
Roasted pepitas on a large spoon after baking.
Step 4: Stop yourself from devouring them all.
A jar of freshly roasted pepitas with olive oil and salt with wooden spoon.

Serving Suggestions

Toss pepitas in salads. I especially love them in salads with goat cheese, fresh figs, pomegranate seeds or apples, and a delicious vinaigrette.

Store them in a dry place in an airtight container. The pantry is good, or if you prefer, the refrigerator.

Recipe FAQs

What are pepitas?

Pepitas are pumpkin seeds but not all pumpkin seeds are pepitas. Pepitas come from several special varieties of pumpkins such as oilseed pumpkins and styrian pumpkins. They are called hull-less pumpkins because the seeds don't have hulls such as the kind carved for Halloween. And without the hull they are a lot easier to eat and enjoy in many ways.

Are pepitas healthy?

Yes, these green little seeds are a nutritional powerhouse. Just 1 ounce (a ¼ cup of pepitas) provides 8 grams of protein, 2 grams of fiber, and healthy fats. Pumpkin seeds are good source of iron, potassium, phosphorus, zinc, vitamin E and magnesium. Pumpkin seeds also contain high levels of something called phytosterols, helping keep our hearts and brains young. They are good and good for you.

Do pepitas have any culinary uses beyond snacking?

Absolutely! Don't limit pumpkins seeds to snacking. Sprinkle them in salads or to garnish soup. Use them almost anywhere you would use pine nuts, almonds, walnuts, and sunflower seeds. Pumpkins seeds make delicious pesto. They are great in granola. You'l find many ways to use the delicious and healthy seeds. Pepitas are widely used in Mexican cuisine in moles, drinks, salsa, and soups. And you can even make pumpkin seed milk with them. It's a lovely pale green color. If you like almond milk, try pumpkin seed milk.

More Pumpkin Recipes

Pumpkin seeds can be used in so many delicious ways. Ever tried pumpkin seed milk? It's a beautiful pale green color and tastes terrific.

⭐️Did you Make This Recipe?

If you make this recipe, please add your comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.

📖 Recipe

Peaking into a jar of freshly roasted pepitas with olive oil and salt.

Roasted Pepitas Seeds

Sally Cameron
Roast pumpkin seeds are a nutritional powerhouse and high in protein. Toss them into salads garnish soups, enjoy as a snack. They have a rich, nutty addictive taste.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 1 minute
Cook Time 20 minutes
Total Time 21 minutes
Course Garnish, Snack
Cuisine American
Servings 22 1 tablespoon per person
Calories 59 kcal

Equipment

Ingredients
  

  • 8 ounces raw green pumpkin seeds raw green pumpkin seeds, about 1 ½ cups
  • 1 teaspoon olive oil avocado oil, coconut oil
  • ½ teaspoon sea salt

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Instructions
 

  • Pre-heat oven to 300ºF. Line a half size rimmed baking sheet with foil. Toss pumpkin seeds with oil and salt (and any spices if using). Toast for 20 minutes. Cool, package and enjoy.

Notes

Flavor variations:
Toss them in a small bowl with the olive oil, then add you preferred spices such as smoked paprika, cumin, ancho chili powder, curry powder, black pepper, granulated garlic or garlic powder. Try a spice blend like pumpkin pie spice blend or cajun seasoning blend. 
Toss with a little cinnamon and sugar for a sweeter option that's breakfast friendly.

Nutrition

Serving: 0.5ounceCalories: 59kcalCarbohydrates: 1gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 54mgPotassium: 83mgFiber: 1gSugar: 0.1gVitamin A: 2IUVitamin C: 0.2mgCalcium: 5mgIron: 1mg
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Ranchero Sauce (Quick Mexican Tomato Sauce)

by Leave a Comment

This easy ranchero sauce is a quick, tomato-based Mexican-style sauce (also called salsa ranchera) made with canned tomatoes, onion, garlic, jalapeño, and warm spices. It's flavorful, savory, and spicy-adjustable. Use it for spooning over eggs, tacos, beans, grilled meats, or anything that needs a little extra flavor. Make blended or chunky in about 20 minutes, and freeze extras for later

A bowl of deep red ranchero sauce in a white bowl with spoon, garlic cloves, and tortillas.

Ranchero sauce is different from red enchilada sauce. It's tomato-based, while enchilada sauce is usually chile-based. This homemade ranchero sauce, also called salsa ranchera, keeps things simple with pantry-friendly canned tomatoes, then adds garlic, cumin, oregano, ancho chile powder, and a touch of smoked paprika for depth without overpowering the bright tomato flavor.

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Ranchero Sauce Recipe Highlights

  • Quick and easy - Using simple pantry ingredients.
  • Bold, tomato flavor - A classic ranchero sauce balanced with onion, garlic, jalapeño, and warm spices.
  • Versatile serving - Great for eggs, tacos, beans, and more.
  • Freezer friendly - Extras freeze well, so it is always available for a quick meal upgrade, or make it ahead to have on hand.

For another easy Mexican-style sauce try my green enchilada sauce.

Ingredients You'll Need

This ranchero sauce recipe uses simple, pantry-friendly ingredients.

Ingredients for Mexican Ranchero Sauce with tomatoes, peppers, spices, onion, and more.
  • Tomatoes - Canned crushed tomatoes for the easiest, smoothest sauce. Whole peeled tomatoes work too; crush them by hand before adding. Use the juice and all.
  • Onion - Mild white onion gives ranchero sauce a clean, savory base. Yellow onion works too.
  • Jalapeño - Gives the sauce gentle heat and fresh chile flavor. Remove the seeds and white membrane for milder sauce or leave some in for more kick.
  • Garlic - Adds bold flavor and classic ranchero sauce character.
  • Oil - Use olive oil or avocado oil to sauté the aromatics.
  • Oregano - A traditional Mexican herb adding earthy flavor. Dried is fine.
  • Cumin - Adds warm depth, and a traditional Mexican spice.
  • Ancho chile powder - For mild chile flavor without making the sauce too hot.
  • Smoked paprika - Just a little adds deeper color and a hint of smokiness.
  • Acid - Use a squeeze of lime to lift the flavor if needed.
  • Chicken broth - Adds savory depth and loosens the tomatoes as the sauce simmers.

Please see the recipe card for measurements, salt, and pepper.

Substitutions and Variations

  • Make it spicier - Swap the jalapeño for serrano, add chipotle in adobo (canned) for smoky heat, or add some chipotle powder.
  • Herby ranchero sauce - Stir in chopped cilantro after blending for a fresher finish.
  • Vegan version - Use water or vegetable broth instead of chicken broth.

Chef's Tip - Using Fresh Tomatoes 🍅
Canned tomatoes make this ranchero sauce quick, easy, and consistent year-round. When fresh tomatoes are in season, use about 2 pounds Roma tomatoes (4-5 cups chopped), in place of the two 15-ounce cans. Cherry or grape tomatoes can also work, but they are sweeter and juicier, so simmer the sauce a little longer to thicken.

Swap the green sauce in this salsa verde chicken recipe for this ranchero sauce and you'll have a fast and tasty dinner in under 30 minutes! Make the sauce a bit more fluid.

How to Make Ranchero Sauce

Chilies, onions, and oil cooking in olive oil in a white pot.
  1. Heat the oil in a medium 3-4 quart pot over medium heat. Add the onion and jalapeño and cook 5-7 minutes, until softened. Add the garlic and cook 30 seconds.
Spices, herbs, onion, and jalapeno cooking in olive oil
  1. Stir in the spices and oregano.
Base of the ranchero sauce, with onions, peppers, and spices ready for the next step.
  1. Cook for about 1 minute, stirring, until fragrant. This helps bloom the spices and deepen the flavor.
Adding chicken broth to a pot of tomatoes, onions, herbs, and spices for a sauce.
  1. Add the crushed tomatoes and broth. Bring to a simmer, then reduce the heat to low. Partially cover the pot to reduce splattering and simmer for 15 minutes, stirring occasionally.
Chunky ranchero sauce in a white bowl.
  1. For a chunky ranchero sauce, use as-is after simmering.
  1. For a smooth ranchero sauce, puree in a blender or food processor. If needed, thin with a little more chicken broth.

How to Use Ranchero Sauce

  • Spoon over fried or poached eggs for classic huevos rancheros.
  • Serve with warm corn tortillas or tortilla chips.
  • Use as a sauce for enchiladas or chilaquiles.
  • Add to breakfast bowls with eggs, beans, and avocado.
  • Serve with grilled chicken, steak, or shrimp.
  • Stir into rice or beans for extra flavor.
A plate of huevos rancheros, corn tortillas topped with fried eggs, cheese and ranchero sauce.

Storage & Freezing

Refrigerate - Let the sauce cool, then store in an airtight container in the refrigerator for up to 4-5 days.

Freeze - Ranchero sauce freezes well. Transfer to airtight containers or freezer bags and freeze for up to 3 months. Thaw overnight in the refrigerator. Another option is freezing in Souper Cube trays like big ice cubes.

Reheat - Warm gently on the stovetop or in the microwave, stirring as needed. If the sauce thickens after chilling or freezing, add a splash of water or broth to loosen to your desired consistency.

More Mexican-Inspired Recipes

Build a complete meal with these Mexican-inspired recipes, including sauces, sides, and easy mains. Read here for more recipes in the Mexican Recipes Collection.

If You Make Ranchero Sauce

Please leave me a comment and let me know if you made it chunky or smooth, and how you used it. I love to hear from you and your comments also help other readers. Thanks for supporting my site!

📖 Recipe

based Mexican ranchero sauce in a bowl with a wood spoon.

Ranchero Sauce

Sally Cameron
No ratings yet
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Sauce
Cuisine Mexican
Servings 8 Yield about 2 cups
Calories 79 kcal

Equipment

  • blender for a smooth sauce
  • 3-4 quart pot with a lid

Ingredients
  

  • 1 cup chopped white onion half a medium onion
  • 2 tablespoons olive oil or avocado oil
  • 1 large jalapeno pepper seeded and chopped fine
  • 2 large garlic cloves chopped fine or microplaned
  • ½ teaspoon sea salt
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • ½ teaspoon ancho chili powder
  • ¼ teaspoon smoked paprika
  • ½ cup chicken broth or water
  • 30 ounces crushed tomatoes

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Instructions
 

Cook the aromatics and bloom the spices

  • Heat the oil in a medium 3-quart saucepan over medium heat. Add the onion and jalapeño and cook until softened, 5-7 minutes. Turn down the heat if needed. Add the garlic and cook 30 seconds. Stir in the oregano, cumin, ancho chili powder, smoked paprika, and salt. Cook for 1 minute, stirring, to bloom the spices.

Simmer and finish the sauce

  • Add the crushed tomatoes with their juices and the broth. Bring to a simmer, then reduce the heat to medium-low or low. Partially cover to reduce splattering and simmer for about 15 minutes, stirring occasionally, until slightly thickened. Use as-is for a chunky sauce, or puree for a smooth sauce. Thin if needed, then taste and adjust seasoning.

Notes

Serve ranchero sauce with eggs, tacos, burritos, fish, and chicken, it's really versatile. It's good for dipping with chips too or with nachos!
For a quick breakfast, warm corn tortillas, toped with fried or scrambled eggs, and spoon sauce over the top, sprinkle with cilantro or parsley. A layer of pinto or black beans if good too, sort of like Huevos Rancheros. 
To make it spicer, add a jalapeno or use a serrano, or add a little chipotle powder which also adds smokiness. 
Refrigerate up to 1 week or freeze up to 3 months; thin with broth when reheating if needed.
 

Nutrition

Serving: 0.25cupCalories: 79kcalCarbohydrates: 11gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 294mgPotassium: 372mgFiber: 3gSugar: 6gVitamin A: 323IUVitamin C: 14mgCalcium: 50mgIron: 2mg
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Fresh Pineapple Mango Salsa Recipe

by Leave a Comment

Keep your summer cool with the sweet fresh flavors of homemade pineapple mango salsa. This refreshing fruit salsa kicks up your favorite seafood, grilled chicken, pork tenderloin, and just about anything. Versatile, and tasty, it's your new summer staple.

A glass bowl of tropical fruit salsa with pineapple, mango, peppers, and herbs.

This pineapple mango salsa was a huge hit with a class I taught so I'm sharing it with you. Take advantage of peak season summer produce and enjoy a batch of this easy pineapple mango salsa recipe. The vibrant color and flavor is amazing.

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Why You'll Like This Recipe

  • It's fresh salsa, tasty and versatile.
  • No cooking required, handy in hot summer months.
  • It's like a fresh pico de gallo but made with fruit.
  • A delicious sweet savory combo.

For another cool, refreshing summer recipe try this tomato summer gazpacho.

Recipe Ingredients

Ingredients for pineapple mango salsa chopped and ready to mix.
  • Pineapple: Half of a small (3 pound) fresh ripe pineapple or pre-cut fruit spears from the produce section. If you have a choice, get spears versus the chunks.
  • Mango: Get a ripe sweet mango but not too soft so it holds shape when cut.
  • Onion: Red onion adds nice color and flavor counterpoint to the fruity sweetness but other onions or even a shallot will do.
  • Green pepper: Use a jalapeno pepper for a little heat.
  • Red bell pepper: For both the sweetness and color contrast but orange pepper works too.
  • Fresh herbs: Fresh cilantro and mint are a terrific combination for this fruit salsa.
  • Lime juice: Fresh lime juice adds bright refreshing acidity to balance the sweetness of the fruit.

For quantities please see the recipe card.

Chef's Tip: How to buy a mango. While there are many varieties around the world, what I see in Southern California is oval shaped and mostly green, but when ripe having yellow and orange areas of the skin. They should yield to soft gentle pressure and smell fruity sweet. If it's rock hard, it's not ready.

Substitutions and Variations

What are some variations or additions to pineapple mango salsa? Glad you asked.

  • For more heat, use a hotter red pepper or green pepper, like a serrano pepper.
  • For mild salsa, swap the jalapeno for a green bell pepper or a mild Anaheim pepper.
  • Add finely chopped chives for more green color, more herbs, or finely chopped green onion.
  • No fresh pineapple? Use canned pineapple packed in water, not syrup.
  • Want a mango salsa recipe? Skip the pineapple and use 3 mangoes.

If you like salsas, try this homemade salsa verde recipe made with tomatillos or this sweet and spicy strawberry salsa.

Recipe Instructions

Once the pineapple and mango are chopped and ready, combine in a large bowl with the rest of the chopped ingredients, red onion, red and green peppers, and lime juice. Toss together, cover, and place in the refrigerator. Chill for 30 minutes or longer. A cooling summer pineapple mango salsa is ready to serve.

If you need help on how to chop fresh pineapple and mango, please read on.

Colorful bowl of pineapple, mango, pepper, herbs, and red onion for salsa.

How to Cut Pineapple

If you've never cup up a fresh pineapple, here's how I do it. I've cut up cases of fresh pineapples for fruit platters for catered events. This is how to cut pineapple into spears or chunks for a fruit platter or smaller for this pineapple mango salsa. Cutting pineapple rings is different.

Cutting up a pineapple on a cutting board.
Step 1: Cut the top and bottom off of the pineapple with a sharp knife.
Cutting a pineapple in half, top to bottom on cutting board.
Step 2: On the cutting board, stand the pineapple on the flat end and cut in half.
Pineapple quarters waiting for the next step in pineapple salsa.
Step 3: Cut the halves half again for quarters.
Cut the pineapple quarters in half again for eighths.
Step 4: Cut them in half again for eights.
Slicing the hard core out of pineapple spears.
Step 5: Slice the inner core out of the pineapple.
Cutting the tough skin off of pineapple spears.
Step 6: Slice the prickly skin off.
Pineapple spears ready for chopping for pineapple mango salsa.
Step 7: Pineapple spears ready for chopping for pineapple mango salsa.
Chopped yellow pineapple on a black cutting board.
Step 8: Slice the spears into strips, then chop into small uniform pieces.

Chef's Tip: How to choose pineapple. When a pineapple is ripe the skins becomes a golden yellow instead of that greenish color. It should smell sweet and give slightly when squeezed. When you give a top leaf a tug it should come out easily.

How to Cut Up A Fresh Mango

There are several ways to cut up a mango for a fresh fruit salsa. Here is how I do it. First, peel with a sharp vegetable peeler and trim off the bottom. I find that an inexpensive plastic y-peeler works best.

Stand the mango flat on a cutting board. Starting with the wider side, cut the flesh from the large center pit in one big piece. Cut extra flesh from the ends. Dice into small pieces for the salsa, about the same size as the pineapple pieces.

Why do I do it this way? Because you can get smaller pieces than doing it the usual grid pattern; a finer salsa not a fruit salad.

Chef's Tip: What is a good substitute for mango in salsa? If mango is not available, try replacing it with chopped peaches, nectarines, or strawberries. All fruity and delicious!

A glass jar of brightly colored pineapple mango salsa.

Serving Suggestions

As the salsa sits in the refrigerator it gets very juicy. If it's too juicy for you, strain off some of the juice.

While leftover salsa lasts 4-5 days in an airtight container refrigerated, it's best at 2-3 days. How long does food last? Check out this website and the FoodKeeper App at FoodSafety.gov.

Recipe FAQs

What is in mango pineapple salsa?

Fresh pineapple (or canned in water), fresh mango, red onion, bell pepper, red for the best color contrast, a jalapeno pepper for some heat, fresh lime juice, and fresh herbs such as cilantro or flat leaf parsley. There are many variations but the is the basic ingredient list for mango pineapple salsa.

What are the benefits of eating pineapple and mango together?

First, the combination of flavors is terrific. Pineapple is a terrific companion for tropical fruits like mangoes, bananas, and citrus like oranges and grapefruits because scientifically they share similar aromas. Both are rich in vitamins (like vitamin C), minerals, antioxidants, and enzymes (pineapple). You can tell by their bright colors, that's the beta carotene. So eating them together is a power-packed way to get a healthy dose of something delicious and a boost to your health as well.

Is pineapple mango salsa healthy?

Absolutely, pineapple mango salsa is healthy, especially homemade, because you control the ingredients. This fresh fruit salsa provides lots of vitamins, minerals, antioxidants, even some fiber. If you're concerned about sugars, there is no added sugar in homemade pineapple mango salsa, just nature's natural sugar. For store purchased, read the labels for added sugar, preservatives, etc.

Is pineapple mango salsa a traditional salsa?

It is not considered a traditional Mexican salsa, but it shares some flavor profiles with Mexican cuisine. While not traditional, it is delicious salsa!

More Fresh Healthy Recipes

Try grilled lemon chicken, great with this salsa and if you like mango try my spiced coconut mango smoothie for breakfast.

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📖 Recipe

Bowl of bright tropical colored pineapple mango salsa.

Pineapple Mango Salsa

Sally Cameron
This bright, refreshing, uncooked salsa pairs well with grilled chicken, pork, fish and shellfish. It's also tasty with quesadillas and sandwiches. Save the extra pineapple to freeze for breakfast smoothies or to grill for dessert. For a shortcut, use pre-sliced pineapple and mango available in many stores. Yield, a generous 2 cups salsa.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Course condiment, Sauce
Cuisine American
Servings 6 ⅓ cup each
Calories 50 kcal

Equipment

Ingredients
  

  • ½ small small fresh ripe pineapple or 8 ounces store-cut pineapple
  • 1 small ripe fresh mango 6-8 ounces store-cut
  • 2 tablespoons finely chopped red onion
  • 1 red bell pepper chopped small
  • 1 jalapeno seeded and chopped fine
  • 2 limes juiced
  • 1-2 tablespooons fresh chopped cilantro, mint leaves, or flat leaf parsley
  • 1 pinch sea salt

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Instructions
 

If starting with whole pineapple

  • For how to cut up a pineapple see photos in post. With a sharp, heavy knife, cut the top and bottom off of the pineapple. Stand it on the flat bottom end and cut in half vertically top to bottom. Use half for the salsa and save the other half for another use.
    Cut the half into long quarter wedges. Lay a wedge flat on its side and trim off the tough center core. Next, lay the wedge rind side down and run a thin knife close to the rind cutting away the flesh. Cut the long strips again into several long thin slices and dice small. Place in a medium bowl. See photos in post for visual help.

If starting with pre-cut pineapple

  • Chop the pre-cut pineapple into small even cubes or pieces and add to a medium bowl.

How to cut up a mango

  • Peel the mango with a sharp vegetable peeler. Cut two mango cheeks off of the wide oval sides with the most flesh, then trim off extra mango from the narrow sides. Chop into small cubes and add to the pineapple. Discard the large oval seed when done. Add to the pineapple in a bowl.
    Note - you can cut the mango the grid method (with the skin on the side pieces), but you'll get finer chopped mango doing it this way.

Finish the salsa

  • Add the onion and red and green peppers to the bowl. Gently toss salsa and add lime juice, herbs and salt. Taste for flavor and make any personal adjustments preferred.

Notes

Pineapple note: A small fresh pineapple weighs about 3 pounds. After trimming, the yield is approximately 1 pound of fresh usable pineapple. You need half, or 8 ounces, for this recipe. Use the rest to make more salsa, freeze for smoothies, or enjoy for dessert. 
Substitutions:
For more heat, use a hotter red pepper or green pepper, like a serrano pepper.
For mild salsa, skip or use a green bell pepper or a mild Anaheim pepper.
No fresh pineapple? Use canned pineapple packed in water, not syrup. You need about 6-8 ounces after drained. 

Nutrition

Serving: 0.333cupCalories: 50kcalCarbohydrates: 13gProtein: 1gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 9mgPotassium: 165mgFiber: 2gSugar: 9gVitamin A: 997IUVitamin C: 63mgCalcium: 18mgIron: 0.4mg
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Easy Smoked Salsa (pellet grill recipe)

by 3 Comments

Time to up your homemade salsa game by making smoked salsa. Slow smoking the tomatoes, jalapeños, garlic, and onions takes salsa to the next level. Smoking infuses the salsa with a lightly smoky flavor that tastes so good! Skip the store stuff and make fresh smoked salsa. Only have a gas grill? Use a smoker accessory or a smoke tube.

A tall jar of homemade salsa with tomatoes, onions, peppers with chips.

If you have a pellet grill and love to smoke all kind of foods, here is a recipe to add to your smoking file: my smoked salsa recipe. Great fresh flavor from red ripe tomatoes, garlic, onion, jalapeno peppers, tang from lime juice and garden goodness from cilantro.

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Smoked Salsa Recipe Snapshot

  • Smoked salsa is easy, delicious, and versatile for snacking and serving.
  • A great use of red ripe summer tomatoes.
  • Simple fresh ingredients.
  • This is a mild smoked salsa but you can make it as hot as you want.
  • No pellet grill? See notes for gas grills in FAQs.

Might as well make some smoked queso dip too! Great for parties and potlucks.

Ingredients You'll Need

Tomatoes, onion, garlic and ingredients for smoked salsa on a silver tray.
  • Tomatoes: Choose what fresh tomatoes look best at the store. Roma tomatoes (aka plum tomatoes) are my top choice for their meatiness, but vine ripened red tomatoes and beefsteak tomatoes are other good options.
  • Onion: Use yellow onion, brown, red onion, sweet onions, or white onion.
  • Chili peppers: Jalapeño peppers keep smoked salsa mild, but you can make it spicier. Check out the Scoville page for heat ratings on different types of peppers.
  • Garlic: Use fresh whole garlic cloves.
  • Lime juice: For that needed bright tang.
  • Fresh herbs: Fresh cilantro is traditional for great garden flavor.
  • Liquid smoke - For more smoky flavor, just a drop or two!

Please see the recipe card for measurements, salt, and black pepper.

Substitutions and Variations

  • If you are a cilantro hater, use Italian parsley. Fresh oregano is another great choice and common in Mexican cuisine. Use both!
  • The hotter the better? For hot salsa, use whatever hot chilis you prefer, like serrano peppers, thai chilies, etc. If you are crazy, use habanero peppers. Not me!
  • Try making smoked salsa with heirloom tomatoes, with all of their beautiful colors.

Chef's tip on working with chili peppers: Many people think the heat of a chili pepper is in the seeds, but it's really in the inner white membrane. To tame the heat of chilis, quarter the peppers top to bottom and slice out the seeds and membrane. Another tip, use disposable kitchen food preparation gloves to protect your hands from the sting of hot chilis. And if you don't, do not touch your eyes after working with chili peppers!

How to Make Smoked Salsa

Equipment Notes

Start with a clean pellet grill filled with 100% hardwood pellets. For smoked salsa, use a mild fruitwood such as cherry or apple, or a premium blend that includes fruitwood, so the smoke enhances the vegetables without overpowering them.

Use a perforated grill basket or grill pan so the smoke and heat can circulate while keeping the tomatoes, peppers, onion, and garlic from falling through the grates. It works better than a sheet pan or disposable aluminum pan.

Step 1: Quarter the peppers lengthwise and slice out the jalapeno seeds and white membrane (for milder salsa).
Step 2: Quarter the tomatoes, cut up onion, peel garlic, add to a grill basket.
A black grill basket filled with tomatoes, onions, garlic and peppers for smoked salsa.
Step 3: Fire up the pellet grill to 250°F and smoke the salsa ingredients for 1 ½ hours.
Red salsa pureed in a food processor workbowl.
Step 4: Add smoked ingredients and process salsa by pulsing in food processor to desired consistency.
Straining smoked tomato salsa from sieve into a bowl.
Step 5: Strain salsa of extra juice for a thicker smoked salsa, then add the fresh lime juice and herbs.

Chef's tip: If you do not have a food processor, use a blender to refine the salsa. Do the smoked salsa in several batches and just pulse to chop. Don't over-puree or you will have gazpacho (soup) instead of salsa. No blender? Chop it all finely by hand.

A glass bowl of smoked red tomato salsa surrounded by corn chips in a round plate.

Serving Suggestions

What dishes pair well with smoked salsa? Enjoy smoked salsa anyway you would regular salsa or salsa verde:

  • Serve it with tacos like these grilled shrimp tacos.
  • Use it to make egg dishes a lot more fun and tasty.
  • Use it to top or aside fish or chicken as a sauce.
  • Your favorite chips, guacamole, and smoked salsa? Of course!
  • With grilled meats like this Mexican-inspired grilled flank steak.
A tall glass jar of red tomato smoked salsa with onions, herbs, and peppers.

Recipe FAQs

What types of wood chips are best for smoking salsa?

Many people like the strong flavor that hickory, mesquite, or pecan pellets give food but these hardwoods can be overpowering on their own for vegetables. For smoked salsa, try a fruitwood such as cherry or apple, or use a blend of woods including fruit wood. Be sure what you choose is 100% hardwood with no fillers or low quality, cheaper woods.

Can I make smoked salsa without a smoker or pellet grill?

To make smoked salsa without a smoker or pellet grill (on a gas grill), use a grill accessory to add smoke, such as a smoke tube or smoker box. Depending on the size of the holes, fill the smoke tube with either wood chips or wood pellets. Light wood on fire with a small propane torch or butane torch. Some gas grills come with smoking attachments, so follow the manufacturers instructions.

How should I store smoked salsa?

Smoked salsa can be stored in an airtight container in the refrigerator for up to a week.

Is smoked salsa suitable for freezing?

While fresh salsa is best, smoked salsa can be frozen. Be aware that the texture will change after freezing and thawing, and you may need to drain it of excess juice as the tomatoes thaw.


More Salsa and Sauce Recipes

Fresh sauces and salsa make everyday dishes more flavorful and delicious. All of these recipes are easy, have fun making them fresh at home instead of buying.

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If you make this smoked salsa recipe, please add your comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.

📖 Recipe

Smoked salsa in a tall jar and a small serving glass cup with corn chips

Smoked Salsa (pellet grill)

Sally Cameron
Elevate your sals game by making it on a pellet grill! Lightly smoky flavor adds to what ever you are serving it with.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course condiment, salsa, Sauce
Cuisine Mexican
Servings 9 Yield 3 cups
Calories 28 kcal

Equipment

  • Grill basket or grill tray with holes

Ingredients
  

  • 2 pounds Roma tomatoes or other meaty tomatoes
  • 1 medium onion yellow, white, brown, or red
  • 4 garlic cloves
  • 2 jalapeno peppers or more for spicier salsa
  • ¼ cup cilantro leaves sub parsley and oregano
  • 1-2 limes juiced
  • ¼ teaspoon sea salt or more
  • ⅛ teaspoon black pepper optional

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Instructions
 

  • Be sure the pellet grill is full of pellets of choice and set temperature to 250°F. Set to super smoke or smoke plus.
  • Wash and quarter the tomatoes, chop the onion into small wedges. Slice the peppers lengthwise and slice out the seeds and white membrane (optional). Chop the peppers into large pieces. Peel garlic cloves and leave them whole.
    Add all of the vegetables to a grill basket or tray and smoke for 90 minutes.
  • Remove the grill tray from the smoker and add the ingredients to a food processor. Pulse to refine salsa to your preferred texture. Drain the salsa through a fine mash sieve to remove extra juice, then add the chopped herbs, lime juice, and salt. Taste the salsa and adjust salt if desired.

Notes

Smoked salsa notes:
  • For spicier salsa use more jalapeños or use chiles with higher heat such as serrano peppers. 
  • Without a food processor, pulse in batches in a blender, being careful not to totally puree the salsa. 
  • Without a blender, chop the smoked vegetables finely by hand on a large cutting board. 

Nutrition

Serving: 0.33cupCalories: 28kcalCarbohydrates: 7gProtein: 1gFat: 0.2gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.04gSodium: 71mgPotassium: 280mgFiber: 2gSugar: 3gVitamin A: 907IUVitamin C: 21mgCalcium: 18mgIron: 0.4mg
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Shredded Beef Recipe (Slow Cooker)

by Leave a Comment

This slow cooker shredded beef recipe is the kind of back-pocket dinner that makes the whole week easier. The beef cooks low and slow until it's fall-apart tender and deeply flavored, with only a few minutes of hands-on prep. In this batch I season it Mexican-style, but the base method is intentionally simple and flexible. Find easy variations for a more classic or Italian-style flavor profile. You'll end up with juicy shredded beef and leftovers that taste even better the next day, and freeze great.

A bowl of juicy brown shredded beef made in a slow cooker with herbs and pink pickled onions.

After making my oven braised Italian pot roast and loving how good the shredded beef leftovers were, it sparked this idea for a slow cooker shredded beef recipe. It's intentionally simple and adaptable, so you can season it based on what you're craving and use it across multiple meals all week. Best of all, you'll come home to a kitchen that smells amazing-and a dinner that's practically done.

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Shredded Beef Recipe Highlights

  • Fall-apart tender - Slow cooking turns chuck roast into juicy, shreddable beef.
  • Bold flavor - Warm spices add depth without overpowering, works in many dishes.
  • Easy slow cooker recipe - Minimal prep, no babysitting.
  • Incredibly versatile - For Mexican shredded beef tacos, burrito bowls, wraps, tostadas, bowls, and more.
  • Great for meal prep - Leftovers reheat beautifully for quick lunches and dinners.

Need something cool and refreshing alongside your shredded beef? Try Mexican watermelon water.

Ingredients You'll Need

This recipe is shown seasoned Mexican-style shredded beef, but the base method is flexible. See Substitutions & Variations for a simple or Italian-style option.

Ingredients for slow cooker shredded beef in prep bowls, with meat, spices, onion, garlic.
  • Beef - Boneless chuck roast that fits your slow cooker. Best for shredded beef.
  • Broth - Beef broth adds moisture and builds flavor. Use a good broth, skip bullion pastes and cubes.
  • Onion - Adds sweetness, moisture, and a flavorful base as it cooks down.
  • Garlic - Gives the beef that savory backbone; fresh cloves are best here.
  • Oil - Avocado oil, or a healthy neutral oil for higher heat needs.
  • Tomato paste - Concentrates flavor and adds rich umami.
  • Spices - Cumin, coriander, ancho chili powder, smoked paprika for warm, smoky flavor and a Mexican flavor profile.
  • Herbs - Dried oregano for classic Mexican flavor and a bay leaf (optional)

Please see the recipe card for measurements, salt and pepper.

Need a quick taco filling for a meal in a hurry? Try this taco filling recipe with ground turkey or ground beef.

Chef's Tip - Oval vs. Round Slow Cookers
Slow cookers of the same quart size don't always fit the same foods. A round slow cooker is great for soups, chili, and stews, but longer cuts of meat can feel cramped. An oval slow cooker gives roasts more room to lie flatter, which helps them cook more evenly. In my 6-quart round cooker, a 3-pound roast fits comfortably but not a 4-pound. But the larger one might fit in an oval of the same size.

Substitutions and Variations

  • Italian variation: Skip the spices, and add 1-2 bay leaves and 2 rosemary sprigs (or 2 teaspoon dried Italian seasoning). Optional: stir in 1 small can diced tomatoes, well-drained for a more saucy braise. Finish with a small splash of balsamic at the end to brighten the flavor.
  • Chilies - For a bit more kick, add a chopped and seeded jalapeno pepper or two, or canned chilies.
  • A little heat - Add a little chipotle powder to the spices for a smoky heat but be careful as it packs a punch.
  • Classic variation: For a classic flavor profile, use only bay leaves and dried thyme. This works well for pasta, mashed potatoes, or sandwiches.

Chef's Tip - Why Slow Cooker Times Vary
Slow cookers aren't perfectly standardized. Cooking times can vary by brand and model because of differences in temperature regulation, wattage, and construction. Use the clock as a guide, but rely on the shred test-the beef is done when it shreds easily with a fork and not before, no matter the timing.

How to Make Slow Cooker Shredded Beef

Some process photos show sautéing the onion in the Instant Pot insert. The written method uses the Dutch oven so the directions work for any slow cooker-either approach is fine.

Sauteing chopped onion and garlic until soft in a pan on the stovetop.
  1. Add 1 tablespoon oil to the slow cooker, on the saute function when hot, saute onion until soft, add garlic and cook another minute. Add the tomato paste and cook another minute.
A long narrow piece of chuck roast on a cutting board with salt and pepper.
  1. While onion is sautéing, season chuck roast with salt and pepper.
Searing a chuck roast until nicely brown in a dutch oven in oil.
  1. In a large heavy pot or dutch oven, heat until hot, add 1 tablespoon oil, and sear roast on all sides until browned, 2-3 minutes per side.
Deglazing a pan with broth after searing a roast.
  1. Remove the meat and pour in ½ cup of the broth to deglaze the pan, scraping up the browned bits.
A browned chuck roast for shredded beef in a slow cooker pot with juices.
  1. Change slow cooker setting to slow cook, add the deglazed broth, then the meat (you can cut the piece in half crosswise).
A browned roast in a cooking pot sprinkled with herbs and spices for cooking.
  1. Add the spices and herbs, turn the beef over to coat in the broth, add the rest of the broth. Place the lid on the cooker and set to slow cook for 7 hours on high.
Braising broth, refrigerated overnight, and now being defatted for further use and storing.

7. Strain braising broth and refrigerate overnight to defat the next day. Save the broth!

An oval dish of shredded beef with two forks.

8. Shred the beef with forks and gloved hands (easier), cutting it in half to facilitate shredding if the center is more difficult to shred.

Chef's Tip - Don't Toss the Braising Liquid!
That leftover cooking liquid is gold-it's more than broth because it's infused with big flavor. After you remove the meat, strain the liquid for a clean, smooth sauce. Use a little to moisten the shredded beef, then freeze the rest in small portions (ice cube trays or ¼-cup containers). It's an easy flavor booster for rice, beans, soups, chili, sautéed vegetables, or your next batch of shredded beef.

Three shredded beef tacos on golden corn tortillas with pink onions and jalapeno slices.

Ways to Serve Shredded Beef

  • Tacos - Pile in warm tortillas with your favorite toppings and some cool fresh sliced cabbage.
  • Burrito bowls - Spoon shredded beef onto rice and finish with salsa, avocado, cilantro, and a good squeeze of lime.
  • Quesadillas & wraps - Melty cheese + warm beef = always a win (add pickled onions for punch).
  • Rice or cauliflower rice bowls - Simple, hearty, and great for meal prep.
  • Big salads - Turn it into a protein-packed salad with crunchy shredded cabbage and a zippy dressing.
  • Enchiladas - Use a red enchiladas sauce and top with cheese, then bake (so good!).
  • Mashed potatoes, polenta, or pasta - Comfort-food territory: spoon it over and let the sauce do its thing.
  • Stuff baked potatoes - Use either bakes sweet potatoes or russets,

Storing & Freezing

Store leftover slow cooker shredded beef in an airtight container with a little cooking liquid for 3-4 days refrigerated, or freeze for 2-3 months.

Recipe FAQs

Can I make slow cooker shredded beef ahead?

Yes. It actually tastes even better the next day. Store the beef in its juices so it stays moist.

What cut of beef is best for slow cooker shredded beef?

Chuck roast is the best choice because it has enough marbling and connective tissue to turn tender and shreddable after a long cook.

Can I make this without tomato paste?

Yes. Tomato paste adds richness and color, but it's optional. The recipe will still work without it.

Can I use a different cut besides chuck roast?

Yes. Brisket or beef shoulder work well. Leaner cuts (like bottom round) can work but may turn out drier and less flavorful. Chuck is really the best if available.

Why is my shredded beef tough?

It simply needs more time. Chuck becomes tender only after the collagen breaks down-once it's there, it shreds easily.

Why was part of my roast tender and part still tough?

The thickest center needs more time. Cutting a large roast into two pieces before searing and slow cooking helps it cook more evenly.

More Mexican-Inspired Recipes

From vegetable rice to shrimp tacos, smoked salsa, and a terrific tortilla soup, check out these Mexican-inspired and flavored recipes.

Please Leave a Comment

If you make this shredded beef recipe, please leave a comment and let me know how you served it! I love hearing from you and your comments help other readers. And please leave a ⭐⭐⭐⭐⭐ rating. Thanks for supporting my site.

📖 Recipe

A bowl of rich brown shredded beef ready to go for tacos, wrap, and more.

Shredded Beef Recipe (Slow Cooker)

Sally Cameron
This recipe was developed with a 6-quart round slow cooker (Instant Pot Duo).
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Prep Time 20 minutes
Cook Time 7 hours 30 minutes
Total Time 7 hours 50 minutes
Course Dinner, lunch, main
Servings 8 Yield 2 pounds
Calories 325 kcal

Equipment

  • 5 ½ - 6 quart dutch oven or cast iron to sear the roast
  • 6-7 quart slow cooker round or oval
  • Disposable kitchen gloves

Ingredients
  

  • 2 tablespoons oil divided use
  • 3 pounds boneless chuck roast see note below
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon black pepper
  • 1 large onion chopped fine
  • 2 large garlic cloves chopped fine or microplaned
  • 2 tablespoons tomato paste
  • 1 ¾ cups beef broth
  • 2 teaspoons cumin
  • 2 teaspoons coriander
  • 1 ½ teaspoons ancho chili
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 bay leaf optional

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Instructions
 

Sear the chuck roast to build flavor (stovetop)

  • Season the roast with salt and pepper. Heat 1 tablespoon oil in a large dutch oven (5 ½-6 quarts) over medium-high heat until hot. Add the roast and sear 2-3 minutes per side on all sides until deeply browned.
    While the meat is browning, start sautéing the onions in the slow cooker.

Sauté the onion and garlic (slow cooker)

  • Set the slow cooker to Sauté. When hot, add 1 tablespoon oil and cook the chopped onion 3-5 minutes until softened. Add the garlic and cook 30 seconds. Stir in the tomato paste, bay leaf and spices and cook 1 minute to bloom.

Deglaze the skillet, add meat

  • When roast is browned, transfer it to the slow cooker. Add a ½ cup of beef broth to the pot, scraping up the browned bits. Pour this flavorful liquid into slow cooker. Add the rest of the broth.

Slow cook the roast

  • Select Slow Cook and set to HIGH for approximately 7 hours, or until the beef shreds easily with a fork. Use the glass lid if you have one, or the Instant Pot lid set to Venting/Open (do not pressure cook). Don't peek for at least 6 hours. The roast is done when it shreds easily-go by the shred test, not the clock.
    For LOW: Cook 9–10 hours, checking for shreddability near the end.

Shred and finish

  • Transfer the beef to a cutting board, using forks and gloved hands, shred, then return meat to the pot to soak in the juices for 10 minutes before serving or storing.

Save the broth

  • Strain the braising broth through a fine sieve, cover and chill overnight. The next day, scrape any accumulated surface fat. You can use this to moisten the meat if desired. The rest, freeze in ice cube trays or small portions to add to soups, stews, beans, and chilis as a flavor booster.

Notes

This recipe was developed with a 3-pound chuck roast in a 6-quart Instant Pot Duo. A 4 pound roast might fit in a 6-qt oval slow cooker, or you might need a 7 quart. Be sure what you buy fits without crowding. A larger roast will also take longer so start checking at 6 ½ hours. The beef is done when it shreds easily with a fork. If it resists, it simply needs more time-check again in 30-60 minutes. Timing also depends on the brand of cooker you have, as brands vary.
Chilies - For a bit more kick, add a chopped and seeded jalapeno pepper or two, or canned chilies.
A little heat - Add a little chipotle powder to the spices for a smoky heat but be careful as it packs a punch.
Classic variation: For a classic flavor profile, use only bay leaves and dried thyme. This works well for pasta, mashed potatoes, or sandwiches.
 

Nutrition

Calories: 325kcalCarbohydrates: 4gProtein: 38gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 112mgSodium: 785mgPotassium: 768mgFiber: 1gSugar: 2gVitamin A: 453IUVitamin C: 3mgCalcium: 47mgIron: 5mg
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Chickpea Salad with Tuna

by Leave a Comment

This chickpea salad with tuna is a fresh, lightly creamy, high-protein lunch that's easy to make and great for meal prep. It's a healthier twist on classic tuna salad, made with protein-rich tuna, fiber-filled chickpeas, crisp celery, fresh herbs, lemon juice, and a lighter dressing of Greek yogurt and mayonnaise. The chickpeas add hearty texture and extra nutrition, making this tuna salad more satisfying without feeling heavy.

A bowl of chickpea tuna salad with red onion, dill, lemon zest, lemon wedges, and salad greens.

This tuna with chickpea salad is a fresh, balanced update to classic tuna salad. With chickpeas for fiber and texture, plus lemon, celery, onion, fresh herbs, and a lighter yogurt-mayo dressing, it's satisfying, flavorful, and perfect for lunch.

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Chickpea Salad with Tuna Recipe Highlights

  • High in protein - Made with tuna, chickpeas, and a little Greek yogurt for a satisfying lunch with staying power.
  • A lighter tuna salad - Creamy, but not heavy or over-dressed, with a mix of yogurt and mayonnaise for balance.
  • Great for meal prep - Keeps well in the refrigerator for up to 3 days, making it easy to prep ahead for lunch.
  • Fresh flavor and texture - Chickpeas (also labeled garbanzo beans) add fiber and heartiness, while celery, herbs, and lemon keep it bright and fresh.

For another quick and satisfying lunch, make this easy ham salad with leftover ham or ham steak.

Ingredients You'll Need

Ingredients for chickpea tuna salad in prep bowls.
  • Chickpeas - Add fiber, texture, and staying power to the salad. Canned chickpeas make this salad easy. Also labeled garbanzo beans.
  • Tuna - I use canned light tuna (skipjack) packed in water for a high-protein, lower-mercury option.
  • Celery - Adds fresh crunch and classic tuna salad texture.
  • Onion - Use finely chopped red onion or shallot. Both work well.
  • Mustard - A little creamy Dijon adds depth and helps tie the dressing together.
  • Herbs - Fresh dill gives the salad its bright, classic flavor. Parsley can be swapped for dill.
  • Yogurt - A little Greek yogurt add creaminess, tang, and a little extra protein.
  • Mayonnaise - Use your favorite. I like a mix of mayo and yogurt, but use all mayo if you prefer, or all yogurt.
  • Lemon juice - A little fresh lemon juice lifts the flavor and adds brightness.

Please see the recipe card for measurements, salt, and pepper.

Chef's Tip on Choosing Tuna - Tuna salad was one of my favorite lunches years ago, but after learning my mercury levels were off the chart, I cut back on tuna and other higher-mercury fish. For a lighter mercury load, choose canned light tuna in water instead of albacore or white tuna. They are bigger fish and live longer, so it makes sense their mercury load would be higher. I prefer brands such as Safe Catch and now enjoy tuna more thoughtfully than I used to. For more information on brands and tuna, read this from Consumer Reports.

Substitutions & Variations

  • Add pickles or gherkins - For a tangier, more classic deli-style tuna salad, add a few tablespoons of finely chopped dill pickles or gherkins. It's delish! I use gherkins.

How to Make Chickpea Tuna Salad

Chickpea tuna salad ingredients in a glass bowl to be mixed.
  1. Add yogurt, mayo, mustard, celery, onion, and dill to a bowl and mix.
Chickpean, tuna, celery, red onion, mayo and yogurt for a salad.
  1. Add the tuna and chickpeas and mix gently until combined.
A serving bowl of chickpea tuna salad with a serving spoon, nearby lemon wedges, crackers, and greens.

3. Ready to serve. Taste and adjust seasoning, lemon, or herbs.

How to Serve

Serve chickpea tuna salad in lettuce cups, tucked into a wrap, or spooned onto toasted bread for an open-faced sandwich. It's also great over salad greens, with crackers, or alongside sliced cucumbers for a light, high-protein lunch.

Storage

This salad is great for meal prep and can be made ahead and refrigerated for up to 3 days. Give it a stir before serving.

More High Protein Salad Recipes

If you enjoy fresh, protein-packed salads like this one, here are a few more salad recipes to try next.

If You Make This Chickpea Tuna Salad

Please leave a comment and let me know how you served it. I love hearing from you and your comments help other readers too. Thanks for supporting my site.

📖 Recipe

A serving bowl of chickpea tuna salad with a serving spoon, nearby lemon wedges, crackers, and greens.

Chickpea Tuna Salad

Sally Cameron
An easy, high-protein, lunch with fresh dill and the lift of lemon juice, with creaminess from mayo and Greek yogurt. Great for meal prep lunches.
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Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course lunch
Cuisine American
Servings 4
Calories 202 kcal

Equipment

Ingredients
  

  • 2 tablespoons mayonnaise
  • 2 tablespoons Greek yogurt or use all mayo is preferref
  • 1 tablespoon chopped fresh dill
  • 1-2 tablespoons finely chopped red onion or shallot
  • 1 teaspoon chopped fresh parsley optional
  • 2 teaspoons lemon juice or more if desired
  • 2 teaspoons Dijon mustard
  • ⅓ cup chopped celery 1 rib
  • ¾ cup chickpeas about half a can, drained and rinsed
  • 15 ounces light tuna (skipjack) 3-5 ounce cans, drained and flaked
  • ¼ teaspoon sea salt
  • 1 grind black pepper
  • 4 small gherkins chopped fine optional for deli style

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Instructions
 

  • Add the mayo and yogurt to a bowl. Add the dill, onion, herbs, lemon, dijon and mix, then add the celery, chickpeas, and drained, flaked tuna. Season with salt and pepper. Taste and adjust seasonings. Mix gently and serve.

Notes

Protein note: Protein will vary slightly depending on the brand of tuna and yogurt you use.
 

Nutrition

Serving: 0.75cupCalories: 202kcalCarbohydrates: 9gProtein: 24gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 42mgSodium: 315mgPotassium: 313mgFiber: 3gSugar: 2gVitamin A: 108IUVitamin C: 1mgCalcium: 48mgIron: 3mg
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Mini Grasshopper Pie Dessert Cups (Chocolate Mint)

by 2 Comments

Grasshopper pie is a classic retro dessert-cool, creamy, minty, and perfectly paired with chocolate. These no-bake Grasshopper Pie Cups capture that nostalgic flavor in individual, mini servings that are easy to make ahead and perfect for St. Patrick's Day or anytime you're craving mint and chocolate together.

Grasshopper pie cups, pale green chocolate mint mousse in glass cups with crushed cookie bottoms.

This was one of the first desserts I ever made as a kid, and I still love that mint chocolate dessert combo. I used to make it as a pie, but these little no-bake grasshopper pie cups are even more fun (and perfect for parties). Use real crème de menthe for the classic flavor, or a non-alcohol mint syrup for a family-friendly version, and a little creme de cacao adds chocolate flavor. Gluten-free or regular cookies both work for the crumb base.

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Grasshopper Pie Cups Recipe Highlights

  • Classic mint & chocolate flavor - Cool, creamy, and always a crowd-pleaser.
  • No-bake and easy - Simple steps, no oven required.
  • Make-ahead friendly - No-bake grasshopper pie dessert that's perfect for parties.
  • Fun individual servings - For easy portioning and great presentation.
  • Flexible options - Use crème de menthe or a non-alcohol mint syrup and gluten-free or regular cookies for the crumb base.

For another great mousse recipe, try this white chocolate peppermint mousse.

Ingredients You'll Need

Ingredients for grasshopper pie dessert cups in prep bowls.

The classic mint-chocolate flavors are what make grasshopper pie so popular.

  • Heavy cream - The base of grasshopper pie filling; it whips into a light, creamy texture for these no-bake cups.
  • Chocolate cookies - Crushed into fine crumbs for the chocolate "crust." For gluten-free, I use Simple Mills Sweet Thins (Chocolate Brownie). For regular cookie options, see Substitutions & Variations.
  • Crème de menthe - Traditional for the mint flavor and green color. (See Chef's Tip for a no-alcohol option.)
  • White crème de cacao (optional) - Adds the classic chocolate note. (See Chef's Tip for a no-alcohol option.)
  • Powdered sugar - Sweetens and helps the mousse whip up smoothly. For a lower-sugar option, use a powdered monk fruit/allulose blend (see below).
  • Vanilla extract - A small splash rounds out the mint-chocolate flavor and keeps it from tasting one-note.
  • Black cocoa powder (optional) - Stir a little into the cookie crumbs to deepen the color and create a more classic "chocolate wafer" look (especially helpful with gluten-free cookies).
  • Unflavored powdered gelatin (optional) - Stabilizes the whipped cream so the mousse holds its shape longer-ideal for make-ahead and parties.

Please see the recipe card for measurements.

If you love creamy mousse desserts, try this light and refreshing lemon mousse.

Chef's tip: For a Family-Friendly Version (No-Alcohol)
To make these kid-friendly, use a mint-flavored green syrup instead of crème de menthe. For the chocolate note (without crème de cacao), add a few drops of white/clear chocolate extract. You can also leave it out-between the cookie crust and any chocolate garnish, you'll still get plenty of chocolate flavor.

Substitutions and Variations

Classic cookie note: The traditional cookie for grasshopper pies and pie cups was the Nabisco Famous Chocolate Wafers, which were discontinued a few years ago. Any thin, crisp chocolate cookie will work in their place.

Skip the sugar - Use a powdered monk fruit/allulose blend for the best lower-sugar results.

Non-gluten-free cookie options (for the crust):

  • Black chocolate cookie crumbs (ready to use).
  • Moravian chocolate cookie thins.
  • Chocolate ice cream sandwich wafers (no filling).
  • Oreo-style sandwich cookies with the filling removed (more work).

Chef's Tip: Why Stabilize Whipped Cream
Whipped cream is a delicate foam, so it doesn't hold for long. After a few hours it can weep liquid and lose volume as the air bubbles break down, and warm temperatures make it worse. A small amount of powdered gelatin adds structure so whipped cream holds peaks and stays fluffy for hours, making it ideal for make-ahead desserts and piping. It's called stabilized whipped cream, and it works great.

For a straight chocolate mousse, no mint, try this easy chocolate mousse recipe.

How to Make Grasshopper Pie Cups

Crushed chocolate cookie crumbs in a food processor workbowl.
  1. Place cookies in a food processor and pulse until fine crumbs., or place in a zip bag and crush with a rolling pin.
A small bowl of water and gelatin powder blooming.
  1. Sprinkle gelatin over 2 tablespoons cold water and allow to stand for 5 minutes, then microwave 10 seconds and stir smooth. Cool 1-2 minutes.
Heavy cream in the bottom of a standing mixer with the whip attachment, ready for whipping.
  1. Begin to whip heavy cream on low, then build up speed. Without a standing mixer, use a hand mixer.
Whipped cream in the workbowl of a standing mixer.
  1. When cream is at soft peaks, turn speed down, drizzle in the gelatin and add powdered sugar.
Bright green creme de menthe being poured into whipped cream for grasshopper pie filling.
  1. Add the vanilla, creme de menthe or syrup, and creme de cacao if using.
Beautiful green grasshopper pie filling in a mixer bowl, ready to use.
  1. Slowly beat until smooth, and don't over-beat.
Six small glass bowls being filled with chocolate cookie crumbs and grasshopper mousse.
  1. Portion cookie crumb base into the cups and pat flat with the back of a small spoon and your fingers.
Six finished grasshopper pie cups sprinkled with cookie crumbs on top.
  1. Divide grasshopper pie filling between the 6 cups. Sprinkle with cacao or cookie crumbs now or before serving. Cover and refrigerate until serving time. Can me made a day ahead and stored covered with plastic film.
Green creme de menthe grasshopper pie mousse in glass ramekins with chocolate cookie crumbs.

Serving Suggestions

Serve these mini grasshopper pies well chilled for the best texture and flavor. They're perfect as a light, refreshing dessert after a big meal and for holidays like St. Patrick's Day, Easter, and Christmas. For a simple garnish, try:

  • A small swirl of whipped cream.
  • Chocolate shavings or mini chocolate chips.
  • A sprig of fresh mint.
  • Extra cookie crumbs for a "dirt cup" look.
  • Green sprinkles.

Recipe FAQs

Do I have to use gelatin?

No. The mousse will still work without it, but a little gelatin helps it hold its shape longer, especially for make-ahead desserts or warm rooms.

Can I make these without alcohol?

Yes. Use a non-alcoholic crème de menthe or green mint syrup for the same mint flavor and color.

Can I make these ahead of time?

Yes. Grasshopper pie mousse cups can be made 1 day in advance. Keep them covered and refrigerated, and add any whipped cream garnish just before serving.

Can grasshopper pie cups be made gluten-free?

Yes, use gluten-free chocolate cookies for the crumb base. What I use is listed in ingredients.

More St. Patrick's Day Recipe Ideas

If You Make Grasshopper Cups

Please leave me a comment on how you enjoyed the recipe. I love hearing from you and your comments also help other readers. And please give it a  ⭐⭐⭐⭐⭐. Thanks for supporting my site.

📖 Recipe

Green creme de menthe grasshopper pie mousse in glass ramekins with chocolate cookie crumbs.

Grasshopper Pie Cups

Sally Cameron
Made with stabilized whipped cream, this beautiful green and easy mint and chocolate mousse is easy to make and fun for St. Patrick's Day, Easter, or Christmas dessert.
No ratings yet
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 0 minutes
Total Time 40 minutes
Course Dessert
Servings 6
Calories 499 kcal

Equipment

Ingredients
  

  • 2 ½ cups heavy cream very cold, divided use
  • ⅓ cup powdered sugar or powdered monk fruit/allulose blend
  • ¼ cup no-alcohol green creme de menthe syrup or green Creme de Menthe liqueur
  • 2 tablespoons creme de cacao liqueur optional, skip for no alcohol
  • 1 ½ teaspoons powdered gelatin
  • ½ teaspoon vanilla extract
  • pinch fine sea salt
  • 4 ounces crushed chocolate cookies SEE NOTES BELOW
  • 3 tablespoons black cocoa powder or regular cocoa powder unsweetened
  • 2 tablespoons cold water for the gelatin

Optional garnishes

  • more crushed cookies
  • chocolate shavings
  • chocolate chips, mini or regular.

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Instructions
 

Bloom gelatin

  • Sprinkle gelatin over 2 tablespoons cold water in a small bowl. Let stand 5 minutes to bloom. Microwave just until melted, 10 seconds, then stir until smooth. Let cool to lukewarm (don't use hot).

Whip the heavy cream

  • Add 2 cups heavy cream to a stand mixer bowl (or large bowl for a hand mixer). Start on low, then increase to medium-high and whip until it thickens. Add powdered sugar and whip to soft peaks.
  • With the mixer running on low, drizzle in the lukewarm gelatin. Add the mint syrup or creme de menthe gradually and creme de cacao if using, then whip to medium peaks-it should hold its shape but still look creamy (don't over-whip).

Build the ramekins

  • Add the cookies to a food processor and pulse until ground into fine crumbs. Without a food processor, place cookies in a zip bag and crush fine with a rolling pin.
    Mix the cookie crumbs with the cocoa powder. Add 2 ½ - 3 tablespoons per cup to the bottom of the 6 ramekins. With the back of a small spoon and your fingertips, tap the cookies down flat.

Complete the cups

  • Divide the grasshopper mousse between the ramekins and smooth the tops. If desired, sprinkle on a touch of cocoa powder. Cover with plastic film and refrigerate 4 hours or overnight.

To serve

  • To serve, whip the last ½ cup heavy cream with a little vanilla and powdered sugar to stiff peaks. Dollop or pipe on top of the cups, then garnish with cookie crumbs, chocolate shavings, or mini chocolate chips if desired.

Notes

Cookie notes:
  • For gluten-free chocolate cookies, I use Simple Mills Chocolate Brownie Seed & Nut Flour Sweet Thins in Chocolate Brownie (1 box), available in many stores. Note - a box crushed yields 18 tablespoons of cookie crumbs. 
  • If you re not GF, you can use think chocolate Moravian-style cookie thins, Oreos if you remove the filling, chocolate ice cream wafer cookies (basically oreos without the filling), or even black cookie crumbs (sometimes labeled "cookie dirt"). There are quite a few options on Amazon and in stores. 

Nutrition

Calories: 499kcalCarbohydrates: 34gProtein: 5gFat: 39gSaturated Fat: 24gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 112mgSodium: 147mgPotassium: 182mgFiber: 2gSugar: 28gVitamin A: 1460IUVitamin C: 1mgCalcium: 77mgIron: 2mg
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Gluten-Free BBQ Sauce Recipe

by 3 Comments

Making your own gluten-free BBQ sauce is a fantastic way to spice up your grilling game without the worry of gluten. Whether you're slathering it on ribs, brushing it over grilled chicken, or using it as a dipping sauce for barbecued shrimp, this gluten free BBQ sauce is packed with classic smoky, tangy, and sweet savory flavor loved by many. No one will even know it's gluten-free! This barbecue sauce works for everyone.

A jar of burnished red, thick homemade bbq sauce with a pastry brush.

I've tinkered, tested, and tasted my way through many batches to create my homemade gluten-free barbecue sauce recipe and now I'm sharing it. Make your own bbq sauce to avoid hidden gluten and customize the flavors to suit your taste and dietary preferences perfectly.

Skip unhealthy ingredients common in many big brand store-bought barbecue sauces (sorry sweet baby ray). Read the package label and you'll find high fructose corn syrup, corn syrup, and preservatives.

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Why You'll Love This BBQ Sauce

  • Takes just minutes to make.
  • Versatile for many grilling needs.
  • Everyday ingredients, easily customizable.
  • No gluten, no added salt, lower sugar, can be made vegan if preferred.
  • Gluten-free BBQ sauce is not just for people with celiac disease. Many people are gluten-sensitive.

Use a batch of this BBQ sauce for these fast baked barbecue chicken breasts.

BBQ Sauce Ingredients

Ingredients for homemade bbq sauce in small bowls on a tray.
  • Ketchup: Start with prepared tomato ketchup (preferably unsweetened) so you control the sweetness. Here is the ketchup brand I prefer. It is easier than starting with tomato paste. 
  • Sugar: Choose either dark brown sugar, light brown sugar, coconut sugar, or for a no-sugar gluten-free bbq sauce use golden brown monk fruit. 
  • Molasses: Gives barbecue sauce a deep, sweet, rich flavor and color.
  • Onion: I've used chopped sweet onion, shallot, and onion powder and onion powder is easiest and works great. 
  • Vinegar: Use apple cider vinegar (or white vinegar) for tang, and balsamic vinegar for it's rich sweet flavor. 
  • Spices: Cayenne pepper or chipotle pepper (which is smoky too) for heat and spice, ancho chili powder for that bbq flavor, smoked paprika, and granulated garlic or garlic powder for flavor.
  • Mustard: I recommend using dijon mustard for more flavor and kick instead of mustard powder. 
  • Worcestershire sauce: Lends a rich, savory, umami kind of flavor to many sauces and dishes. A must for bbq sauce.
  • Liquid smoke: A bottled liquid condiment providing natural smoke flavor. Optional but adds a nice smoky flavor. It's very concentrated, use just a little!

Please see the recipe card for measurements.

Chef's tip: Gluten-free worcestershire sauce. Is worcestershire sauce gluten-free? Some are, some are not. Top brand Lea and Perrins is certified GF (in US) as is the Wizard's (also vegan, no anchovy). Another is French's Classic Worcestershire. Call the company's customer service number for produce information if in doubt as many are not gluten-free, and  look for an allergen notification on their website. 

Substitutions and Variations

  • For a honey BBQ sauce, either swap the brown sugar for honey or use some of both.
  • For a sweeter BBQ sauce without sugar, use monk fruit (brown or regular).
  • For spicy BBQ sauce, add your favorite hot sauce, more cayenne pepper or chipotle pepper, but add carefully!

Chef's tip: Many BBQ sauces include soy sauce. If you like the salty flavor it adds, use only tamari soy sauce as it is wheat-free gluten-free soy sauce. I've left it out of this recipe as many people are soy-sensitive. If you're not soy-sensitive and like it, add a little. Start with a teaspoon or two and taste, remembering even the low-sodium brands have a lot of sodium.

Recipe Instructions

Why make homemade BBQ sauce? It's always fresh and there are no expired bottles taking up space in the fridge when you need to grab some. It takes about 5 minutes!

Ingredients for gluten-free bbq sauce in a small steel pan cooking.
Step 1: Combine all ingredients into a small (2 qt) saucepan.
Whisking bbq sauce in a small stainless steel pan to thicken.
Step 2: Whisk until smooth and cook over medium heat until bubbly and thickened, 4-5 minutes.
Pouring finished barbecue sauce from pan into a glass measuring cup.
Step 3: Pour hot barbecue sauce into a container for cooling. When cool, refrigerate in an airtight container for up to 2 weeks. Be sure to label and date.

Ways to Use Gluten-free BBQ Sauce

  • As a dipping sauce for sweet potato fries or wedges.
  • Brush onto grilled shrimp after grilling.
  • Use instead of hoisin sauce for these grilled chicken kabobs.
  • Smear over a burger instead of ketchup.
  • A must for baby back ribs!
  • Terrific to glaze grilled, broiled, baked, or stovetop seared salmon.
  • Use almost anywhere you'd use ketchup for more flavor.

Recipe FAQs

What ingredients typically contain gluten in BBQ sauce?

Gluten-containing ingredients to be wary of when making homemade BBQ sauce are worcestershire sauce (Lea and Perrins and Wizard's are gluten-free), soy sauce (made with wheat), or ingredients like barley malt, malt vinegar, or modified food starch which may contain gluten. Read labels carefully and if in doubt, call the company's customer service line and ask or research their website. 

What are the best gluten-free substitutes for thickening BBQ sauce?

If your BBQ sauce needs thickening, the best way is to thicken it by cooking it down a little bit over medium-low heat in a small pan. For a thickening ingredients, arrowroot starch works well as it is clear. To use arrowroot, mix a tablespoon into 1-2 tablespoons of cold water until smooth and add to the bubbling bbq sauce, stir until thickened. Cool and refrigerate.

How do I store homemade gluten-free BBQ sauce?

Store homemade GF BBQ sauce in the refrigerator in an airtight container, labeled and dated, for up to 2 weeks. If it smells "off" or looks funny, toss it and make more. It's easy to do. It also freezes, but as it takes little time to make, making fresh is a good way to go. 

More Recipes!

Try the dry rub as the seasoning for what you're grilling, like baby back ribs, chicken, shrimp, or more! And you'll need side dishes for that great grilled dinner!

⭐️Did You Make This Recipe?

If you make this gluten-free bbq sauce recipe? Please add your comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.

📖 Recipe

A glass jar of deep red homemade bbq sauce.

Gluten-Free BBQ Sauce

Sally Cameron
Whether you're slathering it on ribs, brushing it over grilled chicken, or using it as a dipping sauce for barbecued shrimp, this gluten free BBQ sauce is packed with classic smoky, tangy, and sweet savory flavor.
5 from 3 votes
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Prep Time 2 minutes
Cook Time 3 minutes
Total Time 5 minutes
Course condiment
Cuisine American
Servings 8 Yield 1 ½ cups
Calories 44 kcal

Equipment

Ingredients
  

  • 1 cup unsweetened ketchup
  • ¼ cup water
  • 2 tablespoons brown sugar or golden monk fruit
  • 1 tablespoons apple cider vinegar or white vinegar
  • 1 tablespoon molasses
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons worcestershire sauce
  • 2 teaspoons dijon mustard
  • 1 teaspoon smoked paprika
  • 1 teaspoon ancho chili powder
  • 1 teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon cayenne pepper or chipotle pepper
  • ⅛ teaspoon liquid smoke optional

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Instructions
 

  • Add all ingredients to a small (2 quart) pan and whisk until smooth over medium heat until bubbly. Cook 3-4 minutes until smooth and thickened. Remove from the heat and cool completely. Turn heat down a bit if needed. Refrigerate, label and date for up to two weeks.

Notes

How to customize gluten-free bbq sauce:
  • For a sweeter bbq sauce, add more brown sugar, monk fruit, or use honey.
  • For a hotter, spicer bbq sauce, add your favorite hot sauce or more cayenne or chipotle powder. 
  • For tangier, add a little more apple cider vinegar.
  • This is thick bbq sauce. If you need it thinner, like more of a glaze, thin it down with a little water. 
I use Primal Kitchen brand organic unsweetened ketchup for my recipes and that is what is reflected in the nutritional analysis per serving. 
 

Nutrition

Serving: 3tablespoonsCalories: 44kcalCarbohydrates: 7gProtein: 0.2gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.04gSodium: 41mgPotassium: 71mgFiber: 0.2gSugar: 6gVitamin A: 102IUVitamin C: 0.3mgCalcium: 12mgIron: 0.3mg
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Easy Baked Crab Cakes (with canned crab)

by 4 Comments

A plate of baked crab cakes with a big green salad and a glass of chilled rose wine make for a wonderful impromptu summer dinner.  Sometimes I bake my crab cakes instead of pan-frying them. They are always a hit at my house and for catered parties.

baked crab cakes
Baked crab cakes on a plate with greens and sauce.

As I cook most every night we rarely eat out. When we do, one of our favorite place makes fantastic crab cakes. While restaurants often use sweet pacific Dungeness crab, at insane prices a pound (when you can find it), it's a little pricey for an every day dinner. Good thing is you can make them at home for a lot less.

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Canned Crab

For homemade crab cakes, I use jumbo lump pasteurized crab available in tubs and cans. It's a lot more affordable than Dungeness. For far less you can enjoy crab cakes at home whenever the mood strikes.

Appetizer or Full Size

A pound of crab will make about 8-9, 2 ½ ounce crab cakes that will serve 2-4 people. It also makes about 18 mini-sized cocktail crab cakes for easy entertaining. Many recipes use Saltine crackers and I do too, but specifically the non-fat crackers. They do not contain any partially hydrogenated oils, a healthier choice.

These days I use homemade gluten-free breadcrumbs or GF saltines.

Spices

Old Bay seasoning is traditional and Phillips Seafood Seasoning is good but not easy to find. I now make my own spice blend with smoked paprika, cumin, celery seed and other spices.

The best thing about making your own spice blend is that you can adjust it to your taste preference. See this link for a homemade Old Bay recipe.

Trick for Perfect Shape

To get perfectly formed and portioned crab cakes I use a metal ring mold. For dinner size use a 2 ¼" (5.7cm) across the bottom edge.

For cocktail size, use a smaller one, about 1″ - 1 ¼"" in diameter. My cutter set has 16 concentric circles. You can get similar sets on Amazon or in kitchen and restaurant supply stores.

Formed crab cakes on a tray with parchment.

Instructions

Drain juices from the crab. Mix together Dijon mustard, dry mustard, egg, (mayonnaise and seasoning. Add to the crab and mix gently adding the crumbs.

Pack the crab in the ring lightly but firmly. Put fingers in the center of the crab and gently lift off the ring. Place the crab cakes on a rimmed baking sheet lined with parchment or wax paper. 

Cover with plastic film and refrigerate until ready to bake. They can be made several hours ahead.

Formed crab cakes coated in crumbs.

Bake

To bake, coat the crab cakes with toasted breadcrumbs gently pressing the crumbs on. Place on a rimmed baking sheet topped with a wire rack and bake. The wire rack provides air circulation around the crab cakes so they get crisp. Bake until golden brown and hot.

To Serve Baked Crab Cakes

Serve with your favorite sauce; tartar sauce, cocktail sauce or make your own. I mix mayo (Vegenaise), finely chopped shallot, lemon zest and juice, capers, fresh chopped dill and parsley. A classic Dijon aioli takes 1 minute.

With a crisp exterior from toasted breadcrumbs and a tender interior, these crab cakes are hard to beat.

Another Seafood Appetizer

For another easy seafood appetizer, make the roasted garlic shrimp. They were a standard appetizer at my catered parties and always disappeared quickly.

📖 Recipe

crab cakes | afoodcentriclife.com

Baked Crab Cakes

Sally Cameron
For prefect crab cakes and portion control, use a ring mold to shape them. For entree size use a 2 ¼" (5.7cm) ring. For mini or cocktail size, use a smaller one, about 1″ - 1 ¼"". 
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Chill time 45 minutes
Total Time 1 hour 15 minutes
Course Appetizer
Cuisine American
Servings 6
Calories 247 kcal

Ingredients
  

  • 3 slices sandwich bread each white, whole wheat or gluten-free
  • 2 teaspoons olive oil sub melted coconut oil, avocado oil
  • 1 pound pasteurized jumbo lump crabmeat
  • 6-7 tablespoons finely crushed non-fat Saltine crackers*
  • 2 tablespoons finely chopped chives
  • 1 tablespoon Dijon mustard
  • 2 teaspoons dry mustard
  • 1 large egg
  • 4 tablespoons Mayonnaise or Vegenaise
  • 2-3 teaspoons Old Bay or Phillips Seasoning or your own spice blend
  • Salt and pepper to taste

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Instructions
 

For Homemade Bread Crumbs

  • Pre-heat oven to 325 degrees. Trim crusts from bread and tear into pieces. In a food processor fitted with steel blade, place bread and process to fine crumbs. Add 2 teaspoons oil and pulse to evenly combine. Place breadcrumbs on a rimmed baking sheet in a single layer and bake until golden brown, about 8-10 minutes. Cool.

Crab Cakes

  • Drain any juices from the crab. Place crab in a medium bowl. Toss crab with Saltine crumbs and chives. Start with 6 tablespoons of cracker crumbs. If it seems wet, add another tablespoon.
  • In a small bowl mix together Dijon mustard, dry mustard, egg, Vegenaise (or mayonnaise) and seasoning. Add to the crab and mix gently. Taste and add more seasoning if you prefer.
  • With ring mold, pack in crab gently but firmly and smooth the top. Place crab cakes on a rimmed backing sheet lined with wax paper or parchment. Cover with plastic film and chill for 30-60 minutes, or several hours.
  • When ready to bake, pre-heat oven to 450 degrees. Gently coat crab cakes with toasted breadcrumbs. Place crab cakes on a rimmed baking sheet topped with a wire rack. Spray the rack with non-stick spray. Bake crab cakes until golden brown and hot, about 12 minutes.

Notes

To crush Saltines finely use a food processor or place in a Ziploc style bag and crush with a rolling pin. The non-fat variety do not have an partially hydrogenated oils.

Nutrition

Calories: 247kcalCarbohydrates: 18gProtein: 17gFat: 11gSaturated Fat: 2gCholesterol: 104mgSodium: 605mgPotassium: 245mgFiber: 1gSugar: 1gVitamin A: 89IUVitamin C: 3mgCalcium: 111mgIron: 2mg
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Instant Pot Navy Bean Soup Recipe (with ham)

by Leave a Comment

Bean soups are wonderful and affordable comfort food for cooler weather. Navy beans are the spotlight with vegetables, herbs and ham for rich flavor. No need for a ham shank or leftover ham bone, this recipe uses ham steaks. Start with canned beans and try this Instant Pot navy bean soup recipe. Stovetop directions noted. No dry beans so no soaking required.

Navy bean soup with ham and vegetables in a bowl.

This hearty bean soup is made with ingredients easily kept in your pantry. At the store, economical navy beans are sometimes labeled small white beans. But why are they called navy beans (my husband asked)?

Because the U.S Navy has served this small, tender bean as a staple since the mid-1800's. Navy bean soup is commonly called Senate Bean Soup, a fixture in the Senate cafeteria since the early 1900's.

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Why You'll like This Recipe

  • It's a hearty classic soup.
  • It's freezable for future meals or leftovers.
  • Simple ingredients.
  • Make it stovetop or with an Instant Pot.

If you like bean soups, try this creamy black bean pumpkin soup. Super easy to make and delicious.

Recipe Ingredients

Navy bean soup ingredients.
  • Canned navy beans: Canned beans make this easy and fast. Navy beans may also be labeled as small white beans at the market.
  • Onions: Yellow, brown or sweet onion all work, but don't use red ones because of the color they add. Onions add an important depth of flavor to soups.
  • Carrots: Add sweetness, color, flavor and texture to soups and many other dishes. Hard to cook without them.
  • Celery: Adds flavor and texture, part of the classic base trio of carrots, onion and celery. The French called mirepoix, the Italians soffritto.
  • Fennel bulb: Something a little unexpected, with a delicate lightly licorice flavor, great in soups and with ham. If you've never cut one up, this post has a photo to help you learn to cut up fennel.
  • Ham steak: Look for ham steak near the refrigerated packaged bacon, in the deli area at your market, or ask the butcher. I buy them about ½" thick.
  • Chicken broth: Buy low-sodium or use homemade. With the sodium in the ham steak, watch your overall sodium if it's a concern.
  • Thyme: Use fresh thyme, the is swap dried thyme or fried Italian seasoning.
  • Bay leaf: Provides a background depth of flavor, a must for all soups, stews, broths and many recipes.

See recipe card for a full list of ingredients and measurements.

Substitutions and Variations

  • If you can't find a ham steak, substitute diced pancetta (Italian un-smoked bacon) or even thick cut bacon chopped into pieces.
  • Instead of navy beans, try great northern beans or cannellini beans.
  • For vegan or vegetarian navy bean soup, use vegetable broth and skip the ham.
  • For some spice, add red pepper flakes.
  • For a creamy navy beans, puree 1 or 2 cans of beans with the broth before adding to the Instant Pot. Leave some whole.
  • If you love red peppers, chop one and add with the carrots. They are a nice colorful addition.

If you like pancetta, try this classic Italian soup from Tuscany called ribollita.

Recipe Instructions

Get your prep work done chopping the vegetables and ham into pieces that are approximately a ¼-inch in size, then let the Instant Pot (or other electric pressure cooker) do it's magic.

Sauteeing vegetables in an Instant Pot.
Step 1: Set Instant Pot to Saute, set time for 7 minutes. When the pot is hot, add olive oil, onion, celery, and fennel, stir occasionally.
Sautéed veggies in pot.
Step 2: When saute cycle is done, add thyme, bay leaf, garlic, stir 30 seconds.
Ready to make navy bean soup.
Step 3: Add the ham, carrots, beans, broth to the pot. Lock lid on. Set cook time for 10 minutes using soup button.
Finished soup in Instant Pot.
Step 4: When the timer goes off, use the quick release method for pressure release. Soup is ready.

Note - It takes about 15 minutes for the pressure to build inside of the Instant Pot, then the soup cycle starts.

Stove Top Instructions

To make this without a pressure cooker, simply saute all vegetables and garlic in olive oil until soft in a heavy pot like a Dutch oven. Add the beans, broth, ham, thyme and bay leaf and simmer with a lid on (medium-low heat) until flavors are blended and the soup it hot.

Chef's Tip: Ham is salty, and depending on your chicken broth, you might have close to enough salt without adding more. Don't use salt in cooking but taste and add before serving if needed.

Bowls of navy bean soup.

Serving Suggestions

I like to add a small handful of freshly chopped parsley or chopped chives for the fresh green color and flavor. If desired, serve with grated Parmesan cheese to garnish. Garlic toast or crusty bread is nice too.

If serving only soup, this navy bean soup recipe serves 4. If you serve it with a tossed green salad, it can serve 6.

If you're into meal prepping, this is a great soup for lunches.

Navy bean soup keeps 3 days in the refrigerator in an airtight container, labeled and date. For longer term, freeze in portions. To thaw, place in the refrigerator overnight and re-heat on low.

Navy bean soup with ham and vegetables.

Recipe FAQs

Can I use dried beans for this soup?

To use dried beans, soak them overnight in the refrigerator or use the quick soak method. If you love beans, try these Spanish heirloom small white beans that have more flavor than bulk dried navy beans. And if you need bean cooking tips, read this terrific article from the bean experts.

How long does it last?

Navy bean soup is good refrigerated for up to 5 days, or freeze it in portions for 1 month in an airtight container. Here's a handy reference link for how long you can refrigerate and freeze foods. 

Do I have to use the fennel?

No, but it adds so much flavor. I encourage you to try it. Otherwise just skip it and add a little more carrot, onion and celery.

More Hearty Soup Recipes

For another hearty option, make this classic Instant Pot beef stew with rich flavors and lots of vegetables.

⭐️Did you Make This Recipe?

If you make this recipe, please add your comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers. If you had an issue with it, let me help you figure it out.

📖 Recipe

Navy bean soup with ham and vegetables.

Instant Pot Navy Bean Soup (with ham)

Sally Cameron
A hearty soup with tender beans, lots of vegetables, ham and herbs. Grab a ham steak at the store and the rest is probably in your pantry. Add a tossed green salad with a light vinaigrette.
5 from 3 votes
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Prep Time 15 minutes
Cook Time 10 minutes
Pressure Rise 15 minutes
Total Time 40 minutes
Course lunch, Soup
Cuisine American
Servings 4 to 6 (2 quarts)
Calories 128 kcal

Equipment

  • 6 quart Instant Pot or other electric pressure cooker
  • Sieve or strainer to rinse and drain beans

Ingredients
  

  • 1 tablespoon extra virgin olive oil
  • 3 15-ounce cans navy beans or small white beans rinsed and drained
  • ½ large onion brown, yellow or sweet
  • 2 large celery ribs chopped into ¼" pieces
  • 1 small fennel bulb chopped into ¼" pieces
  • 3 cloves garlic finely chopped
  • 1 7-8 ounce ham steak chopped into ¼" pieces
  • 2 large carrots chopped into ¼" pieces
  • 1 bay leaf
  • 1 tablespoon fresh chopped thyme leaves or 1 teaspoon dried thyme or Italian blend
  • 3 cups low sodium chicken broth preferably homemade

Optional Garnishes

  • 1-2 tablespoons fresh chopped parsley
  • 4-6 tablespoons grated Parmesan cheese

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Instructions
 

  • Turn the Instant Pot to the saute setting. When hot, add the olive oil, then the onion, celery and fennel. Set the Saute time for 7 minutes, stirring occasionally. When the timer ends, stir in the thyme, bay leaf and garlic.
  • Next, add the ham, carrots, beans and broth to the pot. Lock the lid on, turn the valve to the back (locking position). Set the soup button for 10 minutes.
  • When the soup is done and the timer beeps, use the quick release method to finish the soup. With a utensil or oven mitt, turn the valve to the open position (to the left). The steam is extremely hot to be careful to keep your hands and face away from the steam. When the pressure is gone, the soup is ready to serve. Alternatively refrigerate it for up to 5 days or freeze for 1 month.

Notes

Salt note: As ham is salty and purchased chicken broth can be too (even if low sodium), I don't add salt during cooking. Taste it before serving and add a little if needed.

Stove Top Instructions

To make this without a pressure cooker, simply saute all vegetables and garlic in olive oil until soft in a heavy pot like a Dutch oven. Add the beans, broth, ham, thyme and bay leaf and simmer with a lid on (medium-low heat) until flavors are blended and the soup it hot.

Nutrition

Serving: 12ouncesCalories: 128kcalCarbohydrates: 14gProtein: 7gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 4mgSodium: 206mgPotassium: 580mgFiber: 4gSugar: 5gVitamin A: 6314IUVitamin C: 16mgCalcium: 110mgIron: 1mg
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Bakery Style Cinnamon Muffins (Gluten-Free)

by 2 Comments

These cinnamon muffins are for anyone who loves cinnamon rolls but doesn't want to fuss with yeast, rising time, or sticky dough. They bake up soft and bakery-style with big cinnamon-roll flavor. thanks to a simple cinnamon-sugar layer and swirl that bakes right in. A quick powdered sugar drizzle gives them that classic finish in an easy gluten-free muffin. There's a dairy-free option, too.

A cinnamon muffin with papar torn back drizzled with white icing.

I loved cinnamon toast as a kid, and these cinnamon muffins are made for true cinnamon lovers. Fresh from the oven, they fill the kitchen with that warm, sweet cinnamon aroma everyone craves. A quick drizzle adds that classic cinnamon roll finish-sweet, nostalgic, and perfect for weekends, brunches, and holiday mornings. If you love cinnamon, bake a batch, then try to let them cool!

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Cinnamon Muffin Recipe Highlights

  • Cinnamon roll flavor - Big cinnamon flavor without yeast, kneading, or rise time.
  • Soft, tender crumb - Bakery-style muffins with a moist, tender interior.
  • Quick sweet drizzle - A thick glaze adds the perfect finishing touch.
  • Cinnamon-sugar layer - Cinnamon sugar in the middle and on top gives these cinnamon sugar muffins vibes-without the donut-style coating.
  • Anytime treat - Great for breakfast, brunch, or an afternoon snack.

Cinnamon swirl muffins are great served with this seasonal fresh fruit salad that is easily adaptable.

Ingredients You'll Need

Ingredients for cinnamon muffins in prep bowls ready for making muffins.
  • Gluten-free flour blend - Use a good gluten-free blend. I tested with King Arthur Measure-for-Measure (M4M).
  • Xanthan gum (optional) - Add only if your GF flour blend doesn't include it.
  • Baking powder - Helps the muffins rise with a nice, domed top.
  • Cinnamon - Warm, cozy flavor in every bite. See cinnamon notes below.
  • Eggs - Provide structure and tenderness.
  • Sugar - Sweetens the batter, helps with moisture and browning.
  • Milk - Whole milk is preferred for better flavor and tenderness.
  • Oil - A neutral clean oil keeps the muffins moist and tender.
  • Vanilla extract - I prefer real vanilla. Rounds out the cinnamon nicely.
  • Golden brown sugar - For the cinnamon swirl, adds caramel notes.
  • Powdered sugar - For the sweet drizzle, or use powdered monk fruit.

Please see the recipe card for measurements, and salt.

Chef's Tip: Which cinnamon is best?
Cinnamon labels can be confusing. Most "regular" grocery-store cinnamon is cassia-classic, warm, and totally fine for baking. Ceylon ("true cinnamon") is lighter and more delicate, so the flavor is softer. Vietnamese (Saigon) cinnamon is bold, sweet, and very aromatic-perfect for cinnamon-forward muffins like these. Korintje is a smooth, "bakery-style" cinnamon that's usually less intense than Vietnamese and great all-purpose. Great options for cinnamon muffins! My favorite is Vietnamese cinnamon.

Substitutions and Variations

  • Dairy-free - Use unsweetened oat milk and plant-based butter.
  • Reduced sugar - Use a golden monk fruit blend in the swirl (not the batter), and a powdered monk fruit blend in the drizzle.

A cinnamon muffin adds more "oomph" to breakfast alongside this easy chia pudding.

Chef's Tip - Xanthan Gum in Gluten-Free Baking
Xanthan gum in GF flour blends helps gluten-free batters and doughs hold together by adding structure and elasticity-similar to what gluten provides. It improves texture and reduces crumbling. If your flour blend already includes xanthan gum, you don't need to add more. Add ¼ teaspoon per cup of flour.

How to Make Cinnamon Muffins

Pre-heat oven to 375°F (standard bake) and line a 12-well muffin pan with muffin papers.

Brown sugar and cinnamon mixed in a small bowl for muffins.
  1. Combine brown sugar and cinnamon in a small bowl and reserve.
Sifting dry ingredients together for making cinnamon muffins.
  1. Add flour, baking powder, cinnamon, and salt to a sifter (or sieve) over a bowl and sift to lighten.
Mixing eggs, milk, oil, and wet ingredients for muffins in a glass bowl with a whisk.
  1. Whisk eggs, milk, oil, sugar, vanilla until smooth.
Combining wet and dry ingredients to make cinnamon muffin batter.
  1. Mix dry and wet ingredients into a smooth batter and allow to rest for 20 minutes to hydrate the GF flour.
Cinnamon muffin batter portioned into tulip papers in a muffin pan.
  1. Fill muffin cups with 2 tablespoons of batter, then ½ teaspoon of the cinnamon sugar, add 2 more tablespoons of batter, top with another ½ teaspoon of cinnamon sugar and swirl the top. A #30 scooper make this easier and faster.
Baked cinnamon roll muffins in the muffin pan cooling.
  1. Bake for 22-25 minutes, until tops spring back when touched and a toothpick or cake tester comes out clean with moist crumbs (205°-210°F). Cool 10 minutes then move to a wire rack for complete cooling. Powdered sugar drizzle is optional after cooling.
A golden cinnamon muffin with dripping glaze on a muffin paper.

Serving Suggestions

Serve cinnamon muffins warmed up (quick microwave) or at room temperature. They're great for weekend breakfasts, brunch spreads, and holiday mornings. Try them alongside a breakfast main like this ham and cheese frittata. For the best drizzle, add it once muffins are mostly cool before serving so it stays thick and pretty on top.

Storage

Store completely cooled muffins in an airtight container or zip-top bag at room temperature for 2-3 days. Because the batter uses oil (and gluten-free blends tend to hold moisture well), these muffins stay surprisingly soft. Store loosely covered at room temperature. Tops may soften slightly due to the cinnamon sugar.

Freezing

Although I have not tried freezing these muffins, they should freeze fine. Freeze cooled muffins in a freezer-safe bag or airtight container for 2-3 months. Thaw at room temperature or warm briefly in the microwave, then add the drizzle after thawing for best texture.

Recipe FAQs

Can I make these dairy-free?

Yes. Use your favorite unsweetened dairy-free milk in the batter and glaze. Choose one with a neutral flavor, like oat milk, for the best results.

How do I keep the cinnamon sugar from disappearing into the batter?

Layering it in works well. Add half the batter to the muffin wells, sprinkle with cinnamon sugar, top with more batter, then finish with more cinnamon sugar on top. A light swirl on the surface helps create visible cinnamon ribbons without over-mixing the batter. Using a #30 scooper makes it faster and easier

How do I make the glaze thicker or thinner?

To thin the glaze, add more milk 1 teaspoon at a time. To thicken it, whisk in a little more powdered sugar until it reaches your desired consistency.

Can I skip the glaze?

Yes. The muffins are still delicious without it, but the glaze adds a sweet finish that gives them a more cinnamon-roll-style feel.

Why are my muffins dense instead of light and fluffy?

Be sure to sift the dry ingredients, measure carefully, and avoid over-mixing the batter. Too much flour or over-mixing can make the muffins heavier.


More Muffin Recipes

Love to bake muffins? Here are four more gluten-free muffin recipes to try. From banana muffins, to fresh strawberry, carrot cake, and zucchini. Easy and tasty options.

If You Make Cinnamon Muffins

Please leave a comment and let me know. I love hearing from you and your comments help other readers. And please give it a ⭐⭐⭐⭐⭐. Thanks for supporting my site!

📖 Recipe

A golden cinnamon muffin with dripping glaze on a muffin paper.

Cinnamon Muffins with Glaze (Gluten-Free)

Sally Cameron
Soft, cinnamon muffins with all the cozy flavor of a cinnamon roll-no yeast or rising time required. Finished with a thick cream cheese drizzle (thicker than icing, thinner than frosting) for the perfect sweet finish.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Course Breakfast, Brunch
Servings 12
Calories 286 kcal

Equipment

Ingredients
  

Cinnamon sugar swirl

  • ⅓ cup packed golden brown sugar or golden monk fruit blend
  • 2 teaspoons cinnamon
  • pinch salt

Muffins

  • 2 ½ cups GF flour blend (11 ounces) I use King Arthur Gluten-free M4M, has xanthan gum.
  • ½ teaspoon xanthan gum (only for flour blends without it)
  • 2 ½ teaspoons baking powder
  • 2 ½ teaspoons cinnamon preferably Vietnamese cinnamon
  • ½ teaspoon salt
  • 3 large eggs
  • ¾ cup granulated sugar
  • 1 ¼ cups whole milk
  • ⅓ cup oil
  • 2 teaspoons vanilla extract

Glaze (optional)

  • ⅓ cup powdered sugar or powdered monk fruit blend
  • ¼ teaspoon vanilla extract
  • 1-2 teaspoons milk

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Instructions
 

Getting started

  • Pre-heat the oven to 375°F. Line the muffin pan with paper liners, tulip papers or regular.
  • Make the cinnamon sugar swirl by blending sugar and cinnamon. Save until needed.

Mix dry ingredients

  • Sift the dry ingredients, flour, baking powder, cinnamon, and salt, into a bowl using a flour sifter or a fine sieve. **If your gluten-free flour blend does not have xanthan gum, add ½ teaspoon.
    Note - For the most accurate results, weigh the flour. If measuring by cups, stir the flour first to aerate it, then scoop and level.

Mix wet ingredients

  • In a medium bowl, whisk eggs, milk, oil, sugar and vanilla. Add to dry ingredients and stir just until combined. Do not overmix.
  • Rest the batter for 20 minutes to hydrate the batter. Batter will be thick but scoopable.

Portion the batter, layer in cinnamon sugar

  • The #30 cookie scoop makes portioning quick and neat; use 2 scoops per muffin cup. If you don't have one, use a spoon or measuring cup and add about 2 tablespoons at a time.
    Add 1 scoop of batter to each muffin well, sprinkle with ½ teaspoon cinnamon sugar, then top with a second scoop of batter. Finish with another ½ teaspoon cinnamon sugar and swirl the top lightly with the tip of a paring knife or table knife.

Bake muffins

  • Bake muffins at 375°F for 22-25 minutes. Muffins are done when tops spring back when touched and a tester comes out with moist crumbs (not wet batter), 205°F - 210°F. Cool 10 minutes on a wire rack.

Add drizzle if using (optional)

  • Stir powdered sugar (or powdered monk fruit) until smooth and thick-but-spoonable, then drizzle over cooled muffins.

Notes

Cinnamon Notes:
  • "Cinnamon" is cassia-classic, warm, and totally fine for baking.
  • Ceylon ("true cinnamon") is lighter and more delicate, so the flavor is softer.
  • Vietnamese (Saigon) cinnamon is bold, sweet, and very aromatic-perfect for cinnamon-forward muffins like these. This is what I use. 
  • Korintje is a smooth, "bakery-style" cinnamon that's usually less intense than Vietnamese and great all-purpose.
 

Nutrition

Calories: 286kcalCarbohydrates: 47gProtein: 4gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 50mgSodium: 215mgPotassium: 93mgFiber: 1gSugar: 20gVitamin A: 111IUVitamin C: 0.03mgCalcium: 103mgIron: 1mg
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Chocolate Banana Smoothie

by 2 Comments

This healthy chocolate banana smoothie is like a chocolate milkshake that powers up your morning. It increases energy, balances mood, boosts your brain, and helps you sail through daily stress. Ready for a dose of chocolate goodness? Grab your blender and let's fix those chocolate cravings in a healthy way.

Creamy chocolate smoothies in glasses topped with banana slices and cacao nibs.

I've been drinking smoothies for more than twenty five years and continually come up with new recipes to keep breakfast interesting. This chocolate smoothie not only tastes like it's too good for breakfast but provides more than just tasty protein.

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Why You'll Like This Recipe

  • Easy to make, healthy smoothie that tastes amazing.
  • Powers up your morning or post-workout routine.
  • Healthy ingredients.

Want to make more healthy smoothies? Here's a guide to making healthy smoothies that really breaks down how to make smart choices.

Recipe Ingredients

Here's what you need to make a healthy chocolate banana smoothie.

Ingredients for a chocolate smoothie on a gray counter.
  • Chocolate: Unsweetened raw cacao powder or unsweetened cocoa powder provide great chocolatey flavor and health benefits.
  • Milk: Use what works best for you, either a plant milk like hemp milk, oat milk, almond milk, coconut milk, or regular milk.
  • Healthy fats: A tablespoon of coconut MCT oil is terrific, or a little canned coconut milk for rich smoothness.
  • Flaxseed: An excellent way to add protein and fiber but you can't use it whole. It must be ground, and fresh ground is best. If you don't want to go through that, use a quality brand like this that is cold-milled to preserve nutrients. I grind mine right before using with this little grinder.
  • Ground maca powder: Optional, but for energy and balanced stress levels. It's an adaptogenic herb from Peru. This is my secret ingredient. Add it to easy overnight oats with chia seeds too.
  • Cinnamon: a little ground cinnamon is a nice flavor blend with the chocolate (optional).
  • Sweetener: Try a little maple syrup, sugar-free maple syrup, plain sugar-free simple syrup, or chocolate stevia drops depending on your taste buds.
  • Banana: Helps make a creamy drink, adds sweetness, and a rich source of potassium and B6.
  • Protein powder: Choose what type of protein powder works best for you in terms of grams of protein you need. Read labels carefully for potential unwanted ingredients. A good rule is the shorter the ingredient list, the better. Buy unflavored and unsweetened and add yourself for better control.

See recipe card for measurements.

Chef's tip: About bananas. Choose greenish bananas for lower sugar levels and resistant starch, a type of starch than functions more like fiber. Ripe bananas have more sugar. For frozen banana, peel and chop the banana into chunks and freeze on a small sheet pan in a single layer. When frozen, store in a zip bag for using in smoothies. They are like banana ice cubes!

Substitutions and Smoothie Variations

  • Want a little crunchy garnish? Sprinkle the top with raw cacao nibs.
  • Want a chocolate peanut butter smoothie? Swap the coconut oil for a tablespoon or two of creamy peanut butter. Cashew butter, almond butter, and sunflower seed butter all work too!
  • Swap the flaxseeds for chia seeds. Try a tablespoon or two to start as chia thickens upon standing.
  • Skip the banana and add a little avocado.
  • Add a little vanilla extract.
  • For a simple chocolate smoothie use just milk, cacao, banana, protein powder, and a little sweetener.

Chef's note: What is maca? Maca is an adaptogenic herb that help the body manage environmental stress. Research on maca is in early stages, but reports show maca may help increase energy and stamina, balance hormones, plus reduce stress and anxiety. With a caramel-y flavor, its a terrific add for smoothies, overnight oats with chia, and Greek yogurt.

Maca powder in a bowl and spoon on a marble .

Recipe Instructions

Simply add all ingredients for this chocolate banana smoothie to a high-speed blender and blend until smooth. If you want an icy cold smoothie, add a couple of ice cubes.

Another option is a personal size blender like this model complete with a smoothie container. I use mine to make salad dressings too like this creamy lemon tahini dressing.

Is it Cacao or Cocoa?

Is it cocoa or cacao? Cocoa and cacao are different but start from the same source; the cacao tree with a chocolatey but different flavor. Cacao is raw and minimally processed so retains more nutrients. It's a little bitter flavor wise. Cocoa powder is milder and more processed, like what you bake with.

The health benefit from cacao is from from a type of phytonutrient called flavanols. Published studies show that consuming cocoa flavanols improves cardiovascular function and lessens the burden on the heart that comes with the aging. It also helps lowers blood pressure, improve blood flow to the brain and heart, and prevent blood clots. If that isn't good news for chocolate lovers I don't know what is!

Cacao adds important minerals such as magnesium, manganese, chromium, phosphorus, iron, potassium, zinc, and copper.

White round platter with a glass of hemp seed milk, a pitcher, and hemp seeds.

Chef's tip: For homemade milks that are better then the store and easy to make from your pantry, try my homemade almond milk and homemade hemp milk in photo above).

Protein Powder Notes

Protein powder makes it easy to add protein to your smoothie. It's best to choose unflavored, unsweetened powder with minimal additives.

There are many options available today from whey and egg white protein powder to plant-based protein powder options. Read the labels for a clean product looking for additives, fake flavors, and added sweeteners that you may not want.

Servings Suggestions

Enjoy a chocolate banana smoothie right after blending for the best flavor and texture. If you're taking on the go, store in an insulated bottle and shake before you consume to re-blend if needed. Garnish with a sprinkle of cacao nibs, a few banana slices, a little shredded unsweetened coconut, or hemp seeds.

This chocolate smoothie recipe makes one serving. It works good for after school snacks as well as breakfast meal replacement or a post-workout re-fuel.

Chocolate smoothies with cacao nibs.

Recipe FAQs

How do I make a chocolate smoothie without added sugar

For a no added sugar smoothie, start with unsweetened milk. Dairy milk contains natural sugars, 13 grams in an 8-ounce glass of low fat milk. To lower sugar, switch out to an unsweetened plant milk. They are delicious for making smoothies. For example, homemade, unstrained almond milk is creamy and makes a terrific smoothie with only 1 gram of natural sugar.

Be sure to choose an unsweetened protein powder, and if using fruit, choose low sugar fruit like berries and use only a small amount. One other tip for low sugar smoothies, use monk fruit to sweeten instead of maple syrup or honey.

What kind of milk should I use for a chocolate smoothie

A variety of milks work well in a chocolate smoothie, all adding their own flavor nuances. Try different ones to see what you like best, then occasionally trade them out and do something new. Try almond milk, hemp milk, coconut milk, cashew milk, organic soy milk, and dairy milk. Rice milk works but as it is so thin and flavorless it doesn't add much as these other milks do.

Can I use chocolate syrup for the chocolate flavor?

Simply put, no. Don't use chocolate syrup for a chocolate smoothie. It's best and healthiest to use raw cacao powder or unsweetened cocoa powder for the chocolate flavor.

The famous chocolate syrup in the brown bottle contains high fructose corn syrup, corn syrup, sugar, water, cocoa, preservatives, salt, mono and diglycerides, Polysorbate 60, xanthan gum, and artificial vanilla flavor. Do you really want that in a healthy smoothie? I don't think so.

More Healthy Smoothie Recipes

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chocolate maca smoothie | AFoodCentricLife.com

Healthy Chocolate Banana Smoothie Recipe

Sally Cameron
Chocolaty, creamy and good for you, this smoothie will get your day started right with raw cacao powder for heart and brain health, and maca to help your body adapt to what they day throws at you.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course smoothie
Cuisine American
Servings 1 serving
Calories 384 kcal

Equipment

Ingredients
  

  • 1 ¼ cups almond milk preferably homemade
  • 2 tablespoons raw cacao powder
  • 2 tablespoons ground flaxseed
  • 1 tablespoon coconut MCT oil
  • 1 tablespoon ground maca powder
  • ½ teaspoon ground cinnamon
  • 1 small greenish banana
  • 1 scoop protein powder of choice see notes below
  • 2 teaspoons monk fruit (for no sugar) See notes below

Optional Garnishes

  • 1 tablespoon raw cacao nibs
  • 1 tablespoon unsweetened coconut thread
  • 2-3 slices banana

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Instructions
 

  • Add all ingredients into a blender and blend until smooth and creamy.
  • If you prefer a cold smoothie, add a couple of ice cubes. Garnish as desired.

Notes

Protein powder makes it easy to add protein to your smoothie. Choose unflavored, unsweetened powder with no additives. You can also use hemp seeds, chia seeds and other plant-based options to add protein. 
Substitutions:
  • Swap 2 tablespoons of canned coconut milk for the MCT oil, adds nice creamy richness. 
For sweeteners:
  • I use a monk fruit simple syrup for sweetness with no added sugar. You can also use maple syrup or honey but they add their own flavor. Granular mink fruit works too, or chocolate stevia drops. 

Nutrition

Calories: 384kcalCarbohydrates: 60gProtein: 34gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 459mgPotassium: 882mgFiber: 14gSugar: 17gVitamin A: 148IUVitamin C: 11mgCalcium: 577mgIron: 5mg
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Roast Split Chicken Breast

by 12 Comments

This recipe for easy roast split chicken breast is a dinner favorite-simple, foolproof, and packed with flavor. This basic cooking method ensures juicy, delicious chicken every time. It's my go-to for an easy meal that never disappoints, and making extra means you'll have leftovers perfect for chicken salad, soups, or sandwiches. Try this recipe for bone-in roast chicken breast, and it just might become a staple on your menu too!

Golden baked bone in chicken breasts on a platter with pan juices.

If you've never made a roast split chicken breast, this recipe will become a go-to part of your weekly meal planning. The bone helps preserve flavor and moisture, and they are more economical than boneless skinless chicken breasts. Once you make this recipe a few times, you probably won't need to the recipe as it's a simple method.

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Why You Should Make This

  • Bone in skin-on chicken breasts are budget friendly.
  • Once you make it a few times you won't need the recipe.
  • No dry chicken. This is juicy chicken breast, flavorful and delicious.
  • It's super simple but not boring.
  • It's an easy dinner and will become a go-to recipe.
  • Leftovers make more easy meals, like chicken soup or chili, chicken tacos, and chicken salad.

While the chicken breasts are baking, make your side dishes and toss a salad.

Recipe Ingredients

Raw bonin chicken breasts on a white platter.

This oven baked bone in chicken breast is very simple in terms of ingredients. The basics are chicken, salt and pepper. That's it. 

  • Chicken breast: Buy bone in chicken breasts with the skin on. They have more flavor and moisture than boneless, skinless. You might see them labeled as split chicken breasts because a whole chicken breast is two halves still connected in the center. You can split them yourself or ask the butcher to do it for you.
  • Oil: Use olive oil or avocado oil. What not to use? Standard vegetable oil.
  • Seasoning: Just sea salt or kosher salt, and black pepper.
  • White wine: To deglaze the pan after searing. Options below.
  • Butter: Unsalted butter so you control the salt. Just a little on top when roasting.

Make a couple of extra chicken breasts and make turkey and wild mushroom soup using leftover chicken. It's hearty and flavorful.

Chef's tip on cooking oil: If you have standard vegetable oil, toss it. Its industrially produced with chemicals, often genetically modified, and terrible for you. Here's a great article that explains more. While some articles say you can't cook with olive oil, it's not true. Just don't take it to the point of smoking, and that's true of any oil. Other good and healthy options are avocado oil, and healthy new vegetable oil replacement. It's terrific.

Substitutions and Variations

  • Add butter: Adding a small amount of butter for baking creates a little more pan juices to pour over the top of the chicken when serving. I recommend (and only buy) unsalted butter because I prefer to control the salt myself in recipes. If you buy salted butter, be careful with the amount of salt you season the chicken with.
  • Deglaze the pan: I use dry white wine, but chicken broth works too, alone or with a squeeze of lemon juice. Another nice option is French dry white vermouth. It's white wine flavored with aromatic herbs and comes in small bottles at many stores. No liquids? Skip it. It adds flavor but works without it.
  • Compound butter: Add thin slices of this herbed compound butter on top of the chicken breast before roasting.

If you'd like baked chicken with a southern flair, try this southern baked chicken from my friend Lori.

Chef's Tip: When (if) cooking with wine, don't open a big bottle for a small amount. Use the mini, airline-sized bottles of either chardonnay or sauvignon blanc. They are inexpensive and sold in 4-packs in the wine department of your grocery store.

Recipe Instructions

Get the chicken pieces out of the refrigerator 45-60 minutes before the start of cooking to get the chill off. Yes, it is food safe to do this. It gives you better results than cooking really cold chicken.

Pre-heat the oven to 375°F. Ready a rimmed baking sheet lined with foil or a piece of baking parchment.

Trimming small ribs bones from a raw bone-in chicken breast.

Step 1: If the bone-in chicken breasts come with side ribs attached, trim them off. Use a large heavy knife, cleaver, or poultry scissors. There is not much there to eat so you are not wasting meat by trimming. Trim any extra fat at the top end.

Chef's Tip: Why trim the side bones? Because the chicken breasts fit in a fry pan or skillet more easily and onto a baking sheet better without the rib bones, plus they look nicer for presentation. They're also easier to eat without the little rib bones. Leave them on if you prefer.

Seasoned raw chicken breast on a black cutting board.

Step 2: Sprinkle bone-in chicken breasts with a little olive oil and season with sea salt and ground black pepper.

Step 3: Start by searing the chicken breast skin side down until crisp and golden on the stovetop. The chicken should sizzle when it hits the pan, but watch your heat level. Allow a golden brown crust to form, then turn the chicken breasts over.

Searing chicken breast on the stovetop for golden skin in a cast iron skillet.

Step 4: Add wine or broth (optional). Allow liquid to cook down for one minute, then place chicken breasts on the rimmed baking sheet lined with parchment paper or aluminum foil and pour liquid over the top.

Golden bone in chicken breasts after roasting on a rimmed baking tray.

Step 5: Roast chicken breasts in the oven until an instant-read thermometer reads 160°F degrees in the thickest part of the breast meat without touching the bone, about 30 minutes. The internal temperature of the chicken breasts will rise to the perfect temperature of 165 degrees upon resting for a few minutes before serving.

Use the juices like a sauce when it's done, pouring over the top of the chicken.

Golden crusty baked bone-in chicken breasts on a plate.

Serving Suggestions

Cut the chicken breasts crosswise in half to serve (if they are large) or leave them whole, depending on the size. Serve with a side vegetable like basic broccolini, five minute green beans, or roast carrots with fresh thyme.

Potatoes are always great with roast chicken, whether crispy roasted red potatoes or creamy sweet potatoes, or riced mashed potatoes.

Storing and Leftovers

Let the chicken cool, then package in an airtight container, labeled and dated. Leftover chicken keeps up 3-4 days. Beyond that, slice or shred extra meat and freeze for future use in tacos, this curried chicken salad, chicken tortilla soup, or avocado chicken salad.

Remember to label and date any packages. Use within 3 months.

Roast chicken breast on plate, sliced to eat, with broccolini.

Recipe FAQs

How long does it take to cook a bone-in chicken breast?

Generally 30-45 minutes. Timing depends on the size of the chicken breast, how cold it was out of the refrigerator, your individual oven, whether you sear it on the stove top first, and the oven temperature. For the best results, get the chicken out of the refrigerator 45 minutes before baking or roasting to get the chill off.

Is it better to bake chicken at 350 or 400?

I recommend baking them at 375°F. Follow my recipe and sear first then oven finish for moist and delicious bone in chicken breasts in 30 minutes. A lower temperature will take a few minutes longer, a higher temperature will be faster.

At what temperature is bone in chicken breast cooked?

The USDA states that chicken must be cooked to 165°F to be safe to eat. The only way to tell is to use a digital kitchen thermometer. Place the tip of the probe half way into the thick part of the chicken breast for a reading (and don't touch the bone).

More Chicken Recipes

Chicken is so versatile! If you want more bone in chicken breast recipes try the Thai lemongrass chicken or braised chicken with cashew gravy. For chicken thighs, try this recipe for savory bone-in thighs.

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Golden baked chicken breasts on the dinner table.

Roast Split Chicken Breast

Sally Cameron
With golden crispy skin and moist meat, these baked bone in chicken breasts will become a staple recipe. Extra chicken breast makes great chicken salad, tacos, or quesadillas the next day (so bake extra).
5 from 7 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4
Calories 517 kcal

Equipment

  • Fry pan, skillet or cast iron pan

Ingredients
  

  • 3-4 pounds bone-in chicken breasts, skin on 4 individual chicken breasts or 2 whole chicken breasts, to split.
  • 1 ½ tablespoons olive oil
  • ¾ teaspoon sea salt
  • ½ teaspoon ground black pepper
  • ⅓ cup dry white wine or chicken broth or dry white French vermouth
  • 2 tablespoons unsalted butter optional

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Instructions
 

Prep

  • If chicken breasts are refrigerated, allow them to sit on the counter approximately 45 minutes to get the chill off. You'll have better results when baking.
  • Pre-heat the oven to 375 degrees. Cover a rimmed baking sheet with foil or parchment and set to the side. With a sharp heavy knife or poultry shears, cut off the rib bones and any excess fat from chicken breasts, leaving skin on top attached. Sprinkle with a ½ tablespoon of olive oil then season with salt and pepper.

Sear on Stovetop

  • Heat a cast iron skillet, stainless steel sauté or fry pan over medium heat. Add the remaining 1 tablespoon of oil. When oil is hot and moves around the pan easily, place chicken breasts rounded side (skin side) down in the pan. The chicken should sizzle when it hits the pan. Allow the chicken breasts to cook undisturbed for about two minutes.
    Peak underneath and if the skin is golden brown, turn the breasts over and cook for another minute.  Pour in the wine or broth (turn your vent system on). It will sizzle up wildly so don’t be alarmed. Cook a minute longer.

Finish in Oven

  • Move the chicken to the baking sheet, top up, and pour any liquid over the top. Top each chicken breast with a thin slice of butter if using. Place chicken in the oven and roast until 160-165°F is reached, about 30 minutes. Remove the chicken and allow to rest for a few minutes. Serve and enjoy, pouring any pan juices over the top.
    As soon as any extra is cool, refrigerate for 3-4 days, or shred, or chop, and freeze for up to 3 months.

Notes

  • This recipe adjusts easily to how many you are serving. Plan one breast per person; maybe a half of a chicken breast for kids or smaller appetites, especially if they are large sized.
  • For cooking with wine, use mini bottles of wine (airline size). The small size is very convenient when you just need a little wine.
  • To accurately measure the internal temperature of the chicken, use a digital kitchen thermometer.
  • Tip! Put a pat of butter on top of each chicken breast before putting in the oven for baking for even more flavor and pan drippings.

Nutrition

Calories: 517kcalCarbohydrates: 1gProtein: 57gFat: 29gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gTrans Fat: 0.3gCholesterol: 174mgSodium: 754mgPotassium: 621mgFiber: 0.1gSugar: 0.2gVitamin A: 227IUVitamin C: 0.01mgCalcium: 34mgIron: 2mg
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How to Reduce Arsenic in Rice

by 14 Comments

If you knew there was arsenic in your food would you feed it to your family? Probably not because arsenic is a toxic heavy metal. If there was an easy way to reduce arsenic levels would you do it? I think so. It's what I've done for years and thought I would share with you. Here's how to reduce arsenic in rice through cooking, so rice can still be part of a healthy diet.

brown rice in white bowl | afoodcentriclife.com

There's Arsenic in Rice?

Arsenic is a naturally occurring element found in soil and water. While it's natural it's not safe. In fact arsenic is a notorious toxin. While rice grows in water flooded paddy's, it absorbs arsenic from the ground and water.

Different kinds of rice and areas of the world produce rice with varying levels of arsenic. While arsenic is in the earth's crust, banned farming practices and industrial usage are more to blame for the contamination.

Confirmed Carcinogen

Because arsenic is a confirmed carcinogen, it's best to reduce exposure whenever possible. It's not just in rice, but in rice products and foods such as:

  • Rice cereal
  • Rice milk
  • Brown rice syrup
  • Rice-based baby formula
  • Rice pasta (gluten free)
  • Cookies
  • Crackers
  • Rice protein powder and blends with rice
  • Packaged foods containing rice

If you want to read more, check out the links at the end of this post. So how do you cook rice to reduce arsenic levels? It's really very simple: cook it like pasta.

pouring rice into pot | afoodcentriclife.com

How to Reduce Arsenic

While many people forgo eating rice for a low-carb or grain-free diet, rice is one of the world's most widely consumed and important grains. With high arsenic levels and rice consumption what it is, this is a world-wide concern.

  • Cook it like pasta in a lot of water (see below).
  • For the lowest levels, choose basmati rice from either California, India, or Pakistan or sushi rice from the U.S.
  • If you love brown rice and not so much white, try mixing them half and half after cooking.

Because I've had heavy metals toxicity with unsafe levels of mercury, cadmium, lead and arsenic in my system, my concern climbed when I read reports about high arsenic in rice. It can also be a source of lead and chromium.

I didn't want to give up rice, so I started cooking it like pasta.

Cooking Rice Like Pasta

Cooking rice like pasta reduces arsenic as it releases into the cooking water and drains off after cooking because arsenic is water soluble. If you cook rice the traditional way with approximately a 2:1 ratio of water to rice, the arsenic stays in the rice. It's actually easier because there is no measuring and the rice comes out perfectly. Remember, this is more important for brown rice than white.

Rinse or Not?

To rinse or not to rinse? Yes. It's a good idea to rinse your rice well in cold water before cooking. If you have a sprayer attachment, that's is what I do. If you buy from bulk bins rinsing removes possible dust, unwanted material, and some of the starch.

Some articles mention soaking it over night, but I don't. If you do soak it might reduce the amount of time you cook the rice. Test and see for yourself.

Unfortunately rinsing does not have much of an effect on arsenic levels. It's how you cook it, and neither does whether it is organic or not.

brown rice in in colander | afoodcentriclife.com

Instructions

Bring a large pot (7-8 quarts) of water to a boil. Add a little salt and pour in a 1 pound bag of rice. A pound of rice yields about 10 standard servings (not crazy restaurant sized).

Cook rice for the time recommended on the package and then drain off the water. Optionally, place the rice back into the pot on top of the warm stove and allow to steam dry for a few minutes.

Cool and Freeze

Either eat rice hot or spread the drained rice flat on a rimmed half sheet pan and cool, then portion and freeze (a great prep ahead step). I freeze it in 1 cup portions for two servings. I always cook both brown rice this way.

As white rice is naturally lower in arsenic due to the polishing off of the outer surface at processing (but lower in fiber and nutrients), I usually cook white rice the standard way on the package, but use the pasta method as well.

prepped white rice in containers | afoodcentriclife.com

What I Buy

Rice grown in the Southern USA reported higher arsenic levels, probably because many of the fields were once used to grow cotton with arsenic pesticide use. Rice grown in California has lower levels, so I always buy California grown rice. Lundberg Farms is my favorite.

Our favorite Lundberg variety is their organic sprouted short grain brown. Sprouted rice digests more easily offering more nutritional availability too. Lundberg basmati is what I buy for white rice.

Brown Rice vs. White Rice

Arsenic concentrates in the outer part of the grain called the bran. The bran is why brown rice is brown and more nutritious. The bran (fiber) and germ (nutrients) are polished off to produce white rice leaving nothing but the starchy endosperm.

Without the bran and germ, white rice has lower levels of arsenic. It cooks faster and is easier to digest than brown rice, but it also has a higher glycemic index and load.

If you love rice like we do, ever make risotto? Try this risotto Milanese. And here is the best rice to use.

Histamine Intolerance

If you suffer with histamine intolerance (HIT), rice is generally considered a safe food.

brown rice in white bowl | afoodcentriclife.com

More Information

📖 Recipe

brown rice in white bowl | afoodcentriclife.com

How to Reduce Arsenic in Rice (through cooking)

Sally Cameron
Cooking rice like pasta reduces the heavy metal toxin arsenic, and it's easier with no measuring.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Side Dish
Cuisine American, Asian
Servings 10
Calories 166 kcal

Ingredients
  

  • 1 pound rice well rinsed
  • enough water to fill a large pot

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Instructions
 

  • Wash the rice well in cold water through a sieve. Fill a large pot, 7-8 quarts, ¾ full of water and bring to a boil over high heat. Add a sprinkle of salt and carefully add the rice. Turn the heat down to a low boil and cook rice according to the time on the package. When rice is done, strain off water through a fine sieve or colander.
  • If eating right away, add a little butter, ghee, olive or coconut oil as preferred plus salt. If meal prepping ahead, spread the rice on a rimmed half sheet baking pan and allow to cool. Once cool, portion and freeze. Rice will keep in the refrigerator up to 5 days.

Nutrition

Calories: 166kcalCarbohydrates: 36gProtein: 3gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 2mgPotassium: 52mgFiber: 1gSugar: 0.1gCalcium: 13mgIron: 0.4mg
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The Ultimate Guide to Making Healthy Smoothies

by 20 Comments

Perplexed about how to build healthy smoothies? Look no further than my ultimate guide to making healthy smoothies. As a professionally trained chef and certified health coach, and through 25 years of creating and enjoying smoothie recipes, I've tried a thousand options and combinations. This guide is where I share what I've learned with you. With so many considerations and options, best choices can be confusing. Downloadable PDF cheatsheet below!

Three colorful healthy smoothies in tall glasses with raspberries, blackberries, and banana and mango.

Smooth, creamy and bursting with nutrition, healthy smoothies are easy to make for breakfast and customizable for your nutritional and taste preference. Whirl ingredients together in a high-speed blender and enjoy.

We drink these almost every morning for breakfast. If I stick with drinking smoothies I feel good and my energy is high throughout the morning plus I get my day started with a good amount of protein and fiber.

If you are looking for a super way to start your day, try healthy protein smoothies. They work for a quick power lunch or post-workout too.

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Can Smoothies Be Unhealthy?

In short, the answer is yes, but let's work through that statement. Smoothies can be healthy and full of nutrition or unhealthy because of poor ingredient choices. Making a healthy smoothies comes with self-education to understand what the good options are and what to avoid.

To illustrate this point I'll tell you a quick story. I was working a table at a food fair. A gentleman came up to me and told me all about his incredible smoothie. He was so proud of everything that went into it. It was full of lots of high sugar fruit for one thing. His wife rolled her eyes and walked away.

After he told me the composition, he asked, what do you think? I had to be honest. It was a sugar bomb and not healthy at all. He was truly surprised, until we discussed his recipe. Then, he understood and agreed he needed to make changes. At least he walked away armed with information to make a healthier smoothie.

Tip #1: Choose the Right Base Liquid

A good basic smoothie recipe starts with the right base liquid. Here are great options:

  • Homemade almond milk is a top choice. I do not strain mine when using it for smoothies. Why toss that delicious healthy pulp? If you're using it for other recipes requiring a more fluid milk, strain it with a nut milk bag to remove the solids. You can use boxed or refrigerated almond milk but read the labels carefully.
  • Cashew milk: Another easy one to make at home. Here's my recipe for cashew milk.
  • Coconut Milk: Creamy, delicious, and easily made in a minute with canned coconut milk. Skip the stuff at the store.
  • Oat milk: As always, read the labels for a clean oat milk (there are some in the refrigerated case), or make your own.
  • Hemp milk: Shelf-stable brands have gums and additives. Make homemade hemp milk for pennies (in 1 minute!) with organic hemp seeds, plus it is high protein.
  • Coconut water: Read labels for the lowest sugar or no sugar.
  • Water: Use filtered water for the cleanest option in water.

Two other common "milks" you might wonder about: soy milk and rice milk. Soy, and therefore soy milk, is a controversial ingredient whose health benefits are debated. One benefit is it's high-protein. One, negative, soy is a common food allergy or sensitivity and gives many people digestive upset.

Soy contains phytoestrogens (plant-based estrogens) which can mimic hormones and cause disruptions. As with many things in nutrition, studies present conflicting conclusions. The good thing is there are many other healthy options. If you enjoy soy milk, be sure to buy organic.

What about rice milk? The issue with store bought rice milk is that rice naturally absorbs arsenic from the ground as it grows, so rice and rice products can contain the toxic metal arsenic. Tests by Consumer Reports found that many rice products at the store contain arsenic at worrisome levels. As a person who has battled heavy metal toxicity, this concerns me.

Chef's Note: If you love rice as we do, there is a way to cook it to reduce arsenic. Here's how to cook rice to reduce natural arsenic.

Make your own coconut milk using organic canned coconut milk. It tastes terrific, is always in the pantry and you can use it half and half with water or vary the water ratio to meet your dietary need. Want another fun option? Try homemade pumpkin seed milk with it's love pale green color and nutty flavor.

Be sure to read labels carefully and buy unsweetened, unflavored, milks to avoid added sugars and unwelcome additives like carrageenan. If you buy a flavored milk, be sure it's a real flavor, as something labeled "natural flavor" may be something not so natural.

Healthline reports in this article that "the original source of natural flavors must be plant or animal material. However, natural flavors can be highly processed and contain many chemical additives. In fact, in some cases natural flavors aren't much different from artificial flavors in terms of chemical composition and health effects". Definitely food for thought.

Chef's Note: About almonds. Almond growers have been given a hard time abut the water usage it takes to grow almonds. If you are concerned about this and love almonds, please read this article about growing almonds. If super informative and gives you a great perspective.

Tip #2: Add Protein

Eating protein at breakfast (really at all meals) helps curb hunger, keep you balanced and reduce cravings throughout the day. Protein keeps you full and satisfied longer. So let's talk about protein. Protein powder or not? Animal or plant-based?

Tip #3: Pick the Right Protein

Protein powder options used to be fairly dismal, but today's options are amazing. The challenge is finding the right one (or ones) for you.

There are an overwhelming number of protein powder options on the market, from whey (cow and goat milk) and egg white, to excellent plant-based, collagen, and vegan options based on brown rice, almonds, pea protein, even pumpkin seed protein.

Chef Sally's tip: For those who are are nut-allergic, be careful purchasing products with hemp or pea protein in the blend, as they are classified as nuts and could be a problem for you. They are in the same family as peanuts.

When choosing a protein supplement powder, read labels for added or hidden sugar, additives, fillers, and high sodium. Here's a quick list of non-powder options for protein:

  • Greek yogurt: Greek yogurt has higher protein than regular yogurt because of a straining process used when creating the yogurt. Be sure to buy plain., not flavored, to keep the sugar down. Unfortunately plant-based yogurts are mostly fat with little if any protein.
  • Seeds: Hemp hearts (also called hemps seeds) are high in with protein with a great nutty flavor. Other seeds such as flax seeds and chia seeds offer a little protein, and that little bit adds up.
  • Nut butters: Also add protein as well as healthy fat.

Get Enough Protein

Protein recommendations for a woman is 46 grams and for men it is 56 grams as a minimum. Really, that's not enough. Another way to figure your need is by multiplying your weight in pounds by .36 (or .8 grams per kilo). You might need higher levels.

If you are active or have special health needs like pregnancy, athletic training or sports, or your over 70, you will need more protein. Current studies show that the needs for optimal health are higher.

Personally, I aim for half my body weight per day (63 grams) as a minimum with a real target closer to 90-100 grams per day, especially on days where I strength train. I've checked those numbers with my personal trainer and he says that what's I need as well. Do what works for you. Experiment to see where you feel your best.

Still wondering about how much protein you should consume? Here are 10 science-backed reasons getting more protein is a good idea.

Tip #4: Add Healthy Fat

Why add fat? Several reasons. Fat carries flavor, so smoothies taste better. Nutrients such as vitamins A, C, D, E and K, require fat to be absorbed. Don't fear healthy fat. Our bodies need it. For terrific healthy fat smoothies add-ins try:

  • Avocado.
  • Coconut or MCT oil (pure C8 is best).
  • Almond butter, cashew butter, coconut butter.
  • Ground flaxseed.
  • Hemp seed.
Two chocolate maca energy smoothie in glasses on a burnished metal tray.

Tip #5: Add Healthy Fruit and Veggies

Phytonutrients

Colorful fruits and vegetables add lots more than nutrition and health benefits to smoothies. All of the colors and aromas are from phytonutrients: natural plant compounds that give the plants their vibrant colors and flavors. Harvard Health reports that "phytonutrients have potent anti-cancer and anti-heart disease effects". The takeaway is let's add fruit and vegetables to our smoothies.

Fresh and Frozen Fruit Options

For fruit, choose fresh or frozen frozen blueberries, raspberries, blackberries and strawberries. All are terrific low-sugar berry choices for healthy protein smoothies. Use a half cup.

Try unsweetened frozen acai berry smoothie packets and unsweetened dragon fruit puree packets with it's wild fuchsia color. All of that color is good for you!

Focus on Low Sugar Fruit

Beside berries, other low-sugar fruit options include kiwi, grapefruit, watermelon, peaches, honeydew, cucumber (yes it's a fruit!) and cantaloupe.

Be Careful With Higher Sugar Fruit

If you want to use higher sugar fruit, like pineapple, mango, and banana, be careful with the amount you use and be sure not to add sugar to the recipe. Choose greenish bananas as they are lower in sugar than fully ripe ones.

This is one place a digital kitchen scale comes in handy as you can read the package label (or look up the nutrition information for fresh fruit) and weigh your fruit to control how much sugar you are consuming. And while high sugar fruits are not added sugar but natural sugar, it's still sugar.

Chef Sally's tip: Many people love banana in smoothies because it provides creaminess but bananas are higher in sugar. Here's my banana tip: choose a greenish banana as they are lower in sugar, or use just a half. To sweeten, try monk fruit or stevia as they do not add sugar, but still sweeten.

Vegetables and Greens

For veggie add-ins, try a handful of baby spinach leaves or baby kale leaves for greens. Chopped raw beets are terrific not to mention you'll have a gorgeous colored smoothie. Try frozen cauliflower, grated carrot or chopped cucumber.

While pumpkin is a technically a fruit, it's great in smoothies, especially in fall.

Tip #6: Fit in Fiber

Mom may have told you to eat your roughage, and she was right. Dietary fiber is super important and the standard American diet is woefully low in fiber. Fiber helps keep your gut happy, supports healthy weight management, and protects against cardivascular disease.

Getting the recommended 25-35 grams per day is a challenge for many people. Adding fiber to your smoothie is easy and you won't know it's there.

We use a teaspoon of acacia powder to add fiber. It disappears into the smoothie, plus it is a prebiotic. Prebiotics support a healthy gut microbiome.

Another great add on is ground flaxseed. For the best nutrition, grind 2 tablespoons fresh then add to your smoothie. Use a small coffee/spice grinder. If you don't want to bother with grinding (it's easy), try cold milled pre-ground flaxseed like this.

Tip #6: Sweetening Options

To sweeten your smoothies in a smart and healthy way, add granulated monk fruit, a little honey, maple syrup, brown rice syrup, or a chopped date. The monk fruit option gives you the lowest sugar...actually no sugar.

Better yet, try these sugar-free monk-fruit based syrups. They are terrific and come in flavors you'll love and plain. It's my healthy go-to sweeteners these days for smoothies and more.

Tray of fresh blueberries.

Tip #7: Use Power Add-ons

Just the few ingredients I've already listed make a healthy and satisfying smoothie. If you want to take your smoothie to the next level try adding superfood supplements for extra nutritional power. Here is a list of possible power add-ons:

  • Acai Powder: The small, dark purple Amazonian berry (ah-SIGH-ee) that provides exceptional amounts of antioxidants, omega fats, protein and fiber, plus it's an immunity and energy booster. We now use frozen acai packets. Find them at most markets.
  • Omega 3 Fish Oil: We use an high potency brand with a light lemon taste. It disappears into your smoothie and you'll never know its there (some taste terrible). Store it in the freezer.
  • Raw organic cacao powder: A top source of antioxidants, magnesium, iron along with antioxidants, vitamins and minerals, even protein and fiber!
  • Chia Seeds: Chia is a great source of healthy omega fats, protein, antioxidants and dietary fiber. It has a neutral flavor and because it absorbs water, it thickens liquids.
  • Maca Powder: Maca is an adaptogen, a natural substance that works with your body to help manage stress and energy balance. This ancient Peruvian superfood was highly prized by Incan warriors to increase stamina and combat fatigue. For more on adaptogens, read here.
  • Pomegranate Powder: Not only is the fruit nutritious and delicious, you can add the powder to your smoothies. It's immune-boosting, full of antioxidants, and may be great for heart health.
  • Pure MCT oil: Healthy fat and great brain fuel, buy either a MCT blend or go with pure C8 oil. It has zero coconut flavor and just 1 tablespoon will do the job.
  • Maqui (mah-kee) berry: this delicious, deep purple freeze dried powder is a powerhouse of antioxidants from the Patagonia area of southern Chile.
  • Tart cherry powder: Evidence from published reports show cherries support lower oxidative stress, inflammation, exercise-induced muscle soreness. And of course they taste great.
  • Spirulina: Nature's original superfood, a blue-green micro algae loaded with health benefits.
  • Creatine: Creatine is an amino acid notable for its muscle-supporting benefits. It's not just for body builders! Although your bodies make it, it's not an optimal amount to help build or maintain muscle. I put it in my smoothies every day. Read more about the benefits of creatine here.

These extras may seem pricey, but I believe they are worth investing in because of the nutritional boost provided. Adding them really costs just pennies a day.

Chef Sally's Tip: Why powders? Powders offer higher concentration, quicker absorption when ingesting, and are easy on the stomach, plus they make it easy to vary the flavors and health benefits of smoothies.

Avocado matcha green smoothie on a green patterned napkin with a green striped straw.

Smoothie FAQs

How do I make a smoothie without dairy?

Making a dairy-free smoothie is easy. Start with a dairy-free base liquid such as almond milk, coconut milk, rice milk, or oat milk. For protein, choose a plant-based protein powder or egg white protein powder. Skip whey-based protein powder and any smoothie recipe using yogurt as the main source of protein as both come from milk. Making delicious healthy smoothies without dairy is easy.

Are smoothies high in sugar?

They don't have to be. It depends on your recipe and what you put in them. Smoothies can be sugar bombs if you don't pay attention, or they can be low to no sugar, or no added sugar. To keep them low sugar, use low sugar fruit, use a monk fruit based sweetener, and choose an unflavored, unsweetened liquid base and unsweetened protein.

Are there any tips for making a smoothie creamy?

For a creamy smoothie, try adding half of a barely ripe banana, a tablespoon or two of nut butter. Adding a just a couple of ice cubes makes a smoothie silkier and of course a little cold. If your smoothie is too fluid, reduce the liquid or try a creamier base liquid. Adding Greek yogurt adds creaminess too because it's thick, and gives you quality protein.

Are smoothies good for weight loss?

Smoothies can support a healthier eating and weight loss program. Be careful with what you add to the blender and all of the ingredient options. Use low sugar fruit such as frozen berries. Choose a plant-based unsweetened milk such as almond milk. Skip sweeteners high in sugar and use monk fruit. Try adding vegetables such as a handful of spinach leaves. Keep it simple.

More Healthy Smoothie Recipes

Whatever the season, I've got you covered with healthy smoothie recipes. For fall, the pumpkin pie smoothie is fantastic. Dessert for breakfast? Go for a chocolate smoothie to boost your energy.

⭐️Did You Make This Recipe?

Did this article help you? Please add your comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.

Originally published January 8, 2012. Last update July 3, 2024.

📖 Recipe

smoothies | AFoodCentricLife.com

Basic healthy smoothie recipe

Sally Cameron
This is what we enjoy for breakfast almost every day; a protein, fruit and nutrition-packed smoothie. Smoothies are creamy, taste delicious and are easy to make in a high-speed blender. Customize it for your taste and dietary preferences. See the infographic for a cheat sheet for more ingredient options!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Course Beverage, Breakfast
Cuisine American
Servings 1
Calories 419 kcal

Equipment

Ingredients
  

Basic Healthy Smoothie

Base Liquids

  • 10 ounces unsweetened almond, cashew, oat, other milk, or filtered water, organic soy milk, cashew or hemp milk, coconut milk.
  • 1-2 scoops protein powder of choice
  • ½ small greenish banana optional for creaminess
  • ½   cup frozen berries, mango, cherries, etc. choose 1
  • 1 teaspoon acacia fiber
  • 1 tablespoon MCT or coconut oil optional
  • 1 teaspoon granular monk fruit or monk fruit syrup (no sugar). flavored liquid stevia, honey, maple syrup, pitted date.

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Instructions
 

  • Blend together at high speed in a blender and enjoy right away. If it's too thick, add a little more milk or water.

Notes

If you look at nutrition numbers, they will vary depending on what you use for this smoothie.
For powerful nutritional add-ons, see the post. 
 

Nutrition

Calories: 419kcalCarbohydrates: 51gProtein: 28gFat: 6gSaturated Fat: 14gCholesterol: 50mgSodium: 30mgPotassium: 493mgFiber: 8gSugar: 21gVitamin A: 145IUVitamin C: 11mgCalcium: 438mgIron: 8mg
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Seared Scallops with Orange Miso Sauce

by 5 Comments

Here is a recipe for a special dinner that can be made quickly when you get home from work with one of my favorite seafood ingredients - big plump sea scallops. Scallops are fast and easy to cook and are versatile in terms of how you can serve them. Here is seared scallops with orange miso sauce.

Seared Scallops with Orange Miso Sauce.
Seared Scallops with Orange Miso Sauce.

Sear the scallops quickly in a hot pan and serve atop your favorite rice. Dress with orange miso sauce and you'll have a terrific dinner ready in under 30 minutes. You can even make the sauce ahead to save time and simplify making dinner.

About Miso

Best known for miso soup, miso can be used in many ways beyond the soothing soup at your favorite sushi bar.

Miso is an all-purpose, fermented seasoning that has been crafted for centuries in Japan. It's made from soybeans, brown rice and sea salt as well as other ingredients for specials flavors such as dandelion greens, wild leeks, sea vegetables, chickpeas, millet and even red peppers.

Considered a healing, healthy food, miso offers a nutritious balance of natural carbs, oils, minerals, vitamins, high quality protein, fiber and all of the essential amino acids (the kind we must get from diet).

For this recipe use sweet white miso. You can find miso at many markets in the refrigerated section. Be sure to buy only organic miso because organic miso cannot be made from GMO (genetically modified) soybeans.

Make a Quick Sauce

To make the sauce, simply combine fresh orange juice, garlic, ginger, sesame oil, honey and sweet white miso. Whisk the ingredients together and reduce (cook down a bit) in a small pan and you have a terrific, Japanese-inspired sauce. This can be done ahead for a faster dinner.

How to Sear Scallops

Because they are delicate, I use a non-stick pan to sear scallops. My favorite is the ScanPan. It's the best non-stick pan I've used and works great for searing scallops as well as many other dishes (like omelets and eggs). Check your non-stick pan. If it's scratchy and the coating is old and flaking, it's not safe to use. Toss it and invest in a new one.

Unwrap the scallops and allow them to sit on the counter for about 30 minutes to get the chill off. Check to see if the abductor muscle is still attached (the 'foot'). If it is, remove it. It's chewy and not nice to eat. Some stores remove it for you.

Searing jumbo scallops, in a non-stick pan.
Searing jumbo scallops, in a non-stick pan.

Sprinkle the scallops with kosher or sea salt, ground black pepper and granulated garlic. Heat the pan over medium to medium-high heat and add just a tiny bit of oil.

Place the scallops in a single layer in the pan. Don't crowd them. Allow a golden crust to form. This will take a few minutes. Don't disturb the scallops while they are searing. Watch your heat and turn down if needed. You don't want them to burn.

When you get a golden crust, turn them over. I use silicone tipped tongs to treat them gently. Pour in the wine (sake, broth or water) and immediately cover with the lid. Turn the heat to low.

The scallops will finish cooking in about 1-2 minutes, depending on size and thickness. When done they should still be a little translucent in the center. Don't overcook them.

Finishing the seared scallops.
Finishing the seared scallops.

Complete Your Dinner

To serve, place cooked rice on a plate, top with the scallops and drizzle with the orange miso sauce. For garnish, sprinkle on chopped chives. A few drops of toasted sesame oil are nice too. Add a simple green side vegetable such as asparagus or broccolini. 

For tips on how to buy scallops, read this post.

📖 Recipe

Seared Scallops with Orange Miso Sauce

Sally Cameron
Big, plump sea scallops make an easy yet special dish for Valentines or any time of the year. You can pull this dinner together in about 30 minutes. To save time, make the rice and sauce ahead and heat them to serve. That beautiful purple-black rice in the photo is Forbidden Black rice.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dinner, Main Course, Seafood
Cuisine Asian
Servings 4
Calories 145 kcal

Equipment

  • Non-stick pan

Ingredients
  

Orange Miso Sauce

  • 1 cup freshly squeezed orange juice
  • 4 tablespoons sweet white miso
  • 1 tablespoon honey
  • 1 tablespoon ginger organic minced in a jar, but fresh, finely grated is good too
  • 1 large garlic clove finely chopped
  • 1-2 teaspoons toasted sesame oil

Seared Scallops

  • 12 jumbo dry sea scallops approximately 1 pound
  • ¼ teaspoon  sea salt
  • ¼ teaspoon ground black pepper
  • 1 teaspoon neutral oil or coconut oil
  • ⅓ cup dry white wine fish broth or water

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Instructions
 

  • Make the sauce. In a small saucepan, whisk together all of the sauce ingredients, orange juice through sesame oil. Bring to a simmer and cook over low heat until thickened and reduced. For a smooth sauce, press the sauce through a fine sieve. Keep warm to serve immediately or cool and refrigerate to serve later. Warm before serving over low heat.
  • Sear scallops. Pat the scallops dry with a paper towel, then season top and bottom with salt, pepper and granulated garlic. Heat a non-stick sauté pan over medium heat with a teaspoon of oil.
  • When hot, place the scallops in a flat, single layer in the pan. Allow them to cook until a golden brown crust forms, then turn carefully with tongs. Pour in the wine, cover with a lid immediately and turn heat to low. Cook scallops about another 2 minutes. They will be slightly translucent in the center. Do not over cook them. Depending on size and thickness, they will probably take between 5-7 minutes.

Nutrition

Calories: 145kcalCarbohydrates: 18gProtein: 8gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 11mgSodium: 958mgPotassium: 281mgFiber: 1gSugar: 11gVitamin A: 141IUVitamin C: 31mgCalcium: 24mgIron: 1mg
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Raspberry Sauce (Raspberry Coulis)

by Leave a Comment

This Raspberry Sauce recipe, also called raspberry coulis, comes together in minutes with frozen raspberries. This easy raspberry sauce makes a bright, versatile topping for breakfast or dessert, perfect over waffles and pancakes, swirled into overnight oats and chia pudding, or drizzled over cheese blintzes or ice cream. It's easy to make and full of fresh raspberry flavor.

A jar of chunky raspberry sauce with a spoon on a white plate, sauce dripping down side.

I keep this raspberry sauce in the fridge or freezer because it's an easy way to upgrade all kinds of breakfasts and desserts. Once you know how to make raspberry sauce, you'll find yourself spooning it over everything. Once you make a batch, you'll find yourself spooning it over everything from pancakes and yogurt to cheesecake, cheese blintzes, and vanilla bean ice cream. You'll find so many uses for it!

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Raspberry Sauce Recipe Highlights

  • Uses frozen raspberries - Frozen berries are convenient, consistent, and release their own juices as they cook down.
  • Versatile for serving - Spoon it over pancakes, waffles, blintzes with cheese, chia pudding, cheesecake, ice cream, and more.
  • Simple ingredients - Just a few basic ingredients come together for big flavor.
  • Easy to make - Simmer briefly, leave chunky or puree and remove seeds for a raspberry coulis , and it's ready in minutes.

Ingredients You'll Need

Frozen raspberries, with sugar and cornstarch in bowls on marble counter.
  • Raspberries - Frozen raspberries work perfectly for this raspberry sauce recipe and release plenty of juice as they thaw and cook.
  • Sweetener - Use sugar or a monk fruit-allulose blend for a no-sugar-added option.
  • Thickener - A little cornstarch gives the raspberry sauce body and helps it cling.
  • Lemon juice - Just a small amount lifts and brightens the flavor (optional).

Please see the recipe card for measurements.

For more delightful fruit sauce recipes, try my smooth strawberry coulis, blueberry compote, or sugar-free lemon curd.

Chef's Tip: Fresh vs. Frozen Raspberries
Fresh raspberries work well for raspberry sauce, but they need a little help getting started. Unlike frozen berries, they don't release extra liquid from thawing ice crystals, so add 2-4 tablespoons water to the pan, along with a small squeeze of lemon juice if desired. Add the sugar or monk fruit at the beginning so it dissolves as the berries cook and release their juices.

How to Make Raspberry Sauce

Frozen raspberries thawing and cooking in a stainless steel pot.
  1. Add the thawed raspberries to a 3 quart pot over medium to medium low heat and begin to cook them down into a raspberry sauce.
Adding sweetener to a pot of cooking raspberries for a raspberry sauce.
  1. When berries are thawed and bubbling, add the sugar or monk fruit and stir in.
Mashing cooking raspberries with a potato masher to break up the berries.
  1. As the berries cook and thicken, mash with a potato masher until it is the texture you prefer. You can puree later if preferred and strain out the seeds for a smooth sauce.
A fiished pot of chunky bright red raspberry sauce ready to serve or chill.
  1. At the end, add the cornstarch and water in a small bowl, mix smooth, and add to the pot. Cook 1-2 minutes to remove raw cornstarch taste and thicken.

Making Raspberry Sauce into Raspberry Coulis

To make a raspberry coulis, puree the berries in a blender or food processor, then press them through a fine sieve for a smooth sauce. This removes most of the seeds and creates a classic raspberry coulis. You will lose some volume.

Straining strawberry puree through a fine sieve to remove seeds with a ladle.

Servings Suggestions

A plate of cheese blintzes with thick raspberry sauce and a fork.

This raspberry sauce is delicious for breakfast or brunch spooned over crispy waffles, buckwheat pancakes, high protein overnight oats, chia breakfast pudding, yogurt, or blintzes with cheese. For dessert, serve it over cheesecake, pound cake, panna cotta, or vanilla ice cream.

Storage and Freezer

  • Refrigerate - Store raspberry sauce in an airtight container in the refrigerator for up to 5 days.
  • Freeze - Freeze in an airtight container for up to 2 months. For smaller portions, freeze in an ice cube tray, then transfer the frozen cubes to a freezer bag or container.
  • To use after freezing - Thaw in the refrigerator overnight or at room temperature for a short time, then stir well before serving.

More Sweet Sauces and Toppings

Looking for more easy ways to dress up breakfast or dessert? Here are a few of my favorite fruit sauces, compotes, and toppings to try next.

Did You Make This Raspberry Sauce?

Please comment and let me know what you served it with! I love hearing from you and your comments help other readers too. Thanks for supporting my site.

📖 Recipe

Ruby red raspberry sauce made with frozen berries in a glass jar with a gold spoon.

Raspberry Sauce (or Raspberry Coulis)

Sally Cameron
An easy to make, versatile sauce for breakfast and dessert uses. With frozen berries in hand it takes minutes to make. To make a smooth coulis, see the notes at the end of the recipe. Fresh raspberries can be used, but they need a little extra liquid to get started. See the post for details.
No ratings yet
Print Recipe Pin Recipe
Prep Time 0 minutes
Cook Time 10 minutes
Total Time 10 minutes
Course Breakfast, Dessert, Sauce
Servings 9 ¼ cup servings or yield 2 ¼ cups
Calories 58 kcal

Equipment

Ingredients
  

  • 24 ounces frozen raspberries thawed but not drained
  • 3-4 tablespoons sugar or monk fruit/allulose blend
  • 1 tablespoon cornstarch
  • 1 tablespoon water

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Instructions
 

  • Add the thawed raspberries to a 3 quart pot over medium to medium low heat and begin to cook them down. Control your heat, turning down if needed, so you don't cook off all of the juice.
    When berries are thawed and bubbling, stir in the sugar or monk fruit and cook 1-2 minutes. With a hand masher/potato masher, gently mash the berries until you get to the consistency you want. Leave some texture unless you plan to puree it.
    Turn heat down to low, combine the cornstarch and water and mix until smooth, then stir into the pan. Cook for 1-2 minutes until thickened and syrupy. Enjoy warm or cool.

Notes

Refrigerate - Store raspberry sauce in an airtight container in the refrigerator for up to 5 days.
Freeze – Freeze in an airtight container for up to 2 months. For smaller portions, freeze in an ice cube tray, then transfer the frozen cubes to a freezer bag or container.
To use after freezing – Thaw in the refrigerator overnight or at room temperature for a short time, then stir well before serving.
Nutrition calculation note - If you use the monk fruit/allulose blend as I do, it reduces the carbs in the overall recipe by 36 grams of carbs, or 4 grams per serving. 
Making a coulis - At the end, puree the berries in a blender or food processor then press them through a fine sieve for a smooth sauce called a coulis if desired. You will lose some of the volume of the sauce. Taste and adjust for sweetness or a bit of lemon juice if desired.

Nutrition

Serving: 0.25cupCalories: 58kcalCarbohydrates: 14gProtein: 1gFat: 1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.05gSodium: 1mgPotassium: 114mgFiber: 5gSugar: 7gVitamin A: 25IUVitamin C: 20mgCalcium: 19mgIron: 1mg
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Blintzes With Cheese (Gluten-Free Option)

by Leave a Comment

Blintzes with cheese are an old-fashioned treat that's prefect for today. Tender crepes are filled with lightly sweetened ricotta, cream cheese filling, and lemon zest, folded burrito-style, and briefly pan fried in butter until golden. They're wonderful for breakfast, brunch, or dessert, topped with fresh fruit, fruit compote, fruit sauce, or preserves. Blintzes are easy to make ahead, freeze great, and can be made gluten-free.

A plate of blintzes with cheese and ruby raspberry sauce with a gold fork.

I love crepes, so blintzes with cheese are the perfect next step. Blintzes are a classic old-world treat with deep roots in Eastern European and Jewish cooking, and one of the best ways to turn simple crepes into something truly special. With a creamy filling and sweetness coming from your topping of choice, they're rich without feeling heavy. Make the crepes ahead, then fill and cook them for a special breakfast, brunch, or dessert.

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Blintzes With Cheese Recipe Highlights

  • Make ahead - Make the crepes and blintz cheese filling ahead, then assemble and cook when ready to serve. Fully made blintzes refrigerate and freeze beautifully!
  • Crepe options - Make gluten-free crepes, traditional crepes with all-purpose flour, or store-bought crepes.
  • Versatile for serving - Serve blintzes for breakfast, brunch, or dessert with fresh fruit, fruit sauce, compote, coulis, or preserves.

For an easy lemon 3-ingredient dessert topped with berries, make my lemon posset.

Ingredients You'll Need

Ingredients for crepe in prep bowls on the counter.
Cheese blintz filling ingredients in small bowls.

Crepes

  • Flour - Use all-purpose flour or a gluten-free flour blend for tender crepes. I've made them with both.
  • Milk - Whole milk gives the richest flavor, but low-fat milk works too.
  • Eggs - Eggs give the crepes structure and help keep them soft and flexible.
  • Sweetener - Use sugar or a monk fruit-allulose blend for lightly sweet crepes.
  • Vanilla - Use real vanilla extract for the best flavor.
  • Butter - Use a little unsalted butter to lightly grease the crepe pan.

Blintz Filling

  • Ricotta cheese - Use whole milk ricotta for a creamy filling.
  • Cream cheese - Block cream cheese, not whipped or tub-style.
  • Egg - Egg helps bind the filling and add richness.
  • Flavor extract - Real vanilla extract adds warmth and rounds out the flavor.
  • Sweetener - Use sugar or a monk fruit-allulose blend to lightly sweeten the filling.
  • Lemon - Use just the zest for bright flavor without adding extra liquid.
  • Fat - For pan-frying the blintzes, either unsalted butter, ghee, a light neutral oil, or avocado oil spray.

Please see the recipe card for measurements and salt.

Chef's Note if Using GF Flour - I've made these crepes with both gluten-free flour blends that contain xanthan gum and blends without it, and both work well. In my testing, the difference has been minimal, so use the blend you keep on hand. A blend with xanthan gum may make the crepes slightly easier to handle, but the difference is small.

Substitutions and Variations

  • Dairy-free option - The crepes can easily be made dairy-free, but the cheese filling cannot. For a dairy-free crepe, use plant butter. To serve, simply fold the crepes around sweetened whipped coconut cream or another plant-based whipped topping (and skip the browning), then serve with fruit, compote, or preserves. A sweetened dairy-free cream cheese may also work as a filling, though I have not tested it. See the crepes recipe post for more filling ideas.

Tips For Great Cheese Blintzes

  • Drain the ricotta - So the filling stays thick and creamy.
  • Have the cream cheese at room temperature - So it blends more smoothly into the filling.
  • Use lemon zest, not juice - Zest adds bright flavor without making the filling loose.
  • Process (puree) the filling smooth - For a creamier filling that is less lumpy than mixing by hand, though a little texture is fine too.
  • Chill after filling and rolling - Resting in the refrigerator helps the blintzes set and hold their shape better in the pan.
  • Pan-fry lightly, don't over-brown - Cook in a little unsalted butter until lightly golden for the best texture and appearance.
  • Skip pan-frying - If you prefer. It's traditional but they are good not browned.

How to Make Blintzes With Cheese

If you have not drained the ricotta, do it now as a prep step. Add ricotta to a fine sieve or strainer, place over a bowl, cover with plastic film and allow to rest in the refrigerator for 1 hour. Do not skip this step.

Pale yellow batter inside a blender container.
  1. Sift flour, then add crepe ingredients to a blender and blend on low speed 30-45 seconds until smooth. Do not use high speed. You can also whisk well by hand.
A Pyrex glass measuring container with light yellow batter covered in plastic.
  1. Refrigerate the crepe batter for 1 hour. Can be made ahead 1-2 days. Whisk before using if needed.
Yellow batter in a crepe pan for making crepes, finished crepes on a plate.
  1. Heat crepe pan over medium low heat and brush lightly with melted butter or oil. When hot, add ⅓ scant cup of the batter and immediately swirl the batter to coat the bottom of the pan evenly. Don't be afraid to really swirl it.
A golden crepe in a black shallow pan finished cooking.
  1. Cook the crepe about 1 minute on the first side, until it is lightly golden, then turn it (with your fingers) to the other side and cook another 30-60 seconds. Watch the heat level on your stove.
a stack of freshly made crepes on a plate with layers of parchment paper separating them.
  1. Stack the crepes for filling. If making them ahead, separate each crepe with a layer of parchment or wax paper, wrap in plastic film, and refrigerate.
Drained ricotta cheese in a fine sieve over a bowl.
  1. Remove the drained ricotta from the refrigerator. Discard any liquid.
Ingredients for cheese blintz filling in a glass bowl.

7. Combine the drained ricotta, soft cream cheese, yolk, sweetener, vanilla, salt, and zest. Mix until combined by hand or use food processor.

Pureed ricotta and cream cheese in a food processor workbowl for cheese blintz filling.

8. Puree filling in a food processor, or mix by hand or with a hand mixer. Food processor is the smoothest, by hand is more rustic textured.

Step 1 in filling and rolling crepes with filling into cheese blintzes.

9. How to make a blintz. Add 2 tablespoons filling to the bottom third of the crepe.

Folding a crepe into a blintz on a cutting board.

10. Fold the bottom of the crepe almost to the middle.

Step 3 in folding crepes into blintzes, like a burrito.

11. Fold sides into the center.

A finished cheese blintz, folded like a mini burrito, on a cutting board, ready to pan fry.

12. Roll from the bottom up like a burrito. Now repeat to complete all crepes.

A tray fill of finished blintzes with cheese awaiting pan frying in butter.

13. Repeat with all of the crepes and place on a parchment lined baking tray. Cover and rest in the refrigerator to set up, 30-60 minutes.

A black skillet browning blintzes with cheese filling in melted butter.

14. Pan fry the blintzes in unsalted butter, starting seam side down, until golden, 30-60 seconds per side. You can also serve them as is (not pan-fried).

A tray of pan-fried blintzes ready to serve with fruit sauce.

Blintzes with cheese are ready to serve with topping of your choice.

A plate of cheese blintzes with thick raspberry sauce and a fork.

Serving Suggestions

Serve cheese blintzes topped here with raspberry sauce, but blueberry compote, strawberry coulis, or my lemon curd recipe (sugar-free) are all wonderful options. Your favorite jam or preserves also work great.

How to Store and Freeze Cheese Blintzes

Cheese blintzes hold and freeze beautifully! In my testing, they were fantastic both after refrigeration and freezing, with no compromise in texture or flavor.

Refrigerate - Store cooked or uncooked cheese blintzes in an airtight container in the refrigerator for up to 3 days. If stacking, place parchment or wax paper between them so they don't stick. I like to use a parchment-lined quarter sheet tray covered with plastic wrap.

Freeze - Freeze the blintzes in a single layer on a parchment-lined plate or small sheet pan until firm, then transfer to a freezer bag or airtight container. Freeze for up to 2 months. Label and date them.

To reheat from the refrigerator - Warm gently in a skillet over low heat, in the microwave, or in the oven until heated through.

To reheat from frozen - For already pan-fried blintzes, let them stand at room temperature for about 1 hour, then microwave about 30 seconds, just until warm. They reheat beautifully. 

To cook from frozen - If the blintzes have been filled but not yet pan-fried, thaw first, then pan-fry briefly in unsalted butter as directed in the recipe card.

More Delicious Desserts

Looking for more delicious dessert ideas? Here are a few favorite sweet recipes to try next.

If You Make This Recipe

Please leave me a comment and let me know how you served these blintzes with cheese. Your comments help other readers too. Thanks for supporting my site.

📖 Recipe

A plate of cheese blintzes with thick raspberry sauce and a fork.

Blintzes with Cheese

Sally Cameron
Tender light crepes filled with lightly sweetened ricotta and cream cheese then pan-fried in butter until browned. Top with your favorite fruit, preserves, jam, or a blueberry compote or strawberry sauce.
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Prep Time 1 hour 15 minutes
Cook Time 30 minutes
Total Time 1 hour 45 minutes
Course Breakfast, Brunch, Dessert
Servings 5 2 per person (yield 10)
Calories 471 kcal

Equipment

Ingredients
  

Crepes

  • 2 cups milk low fat or whole
  • 1 cup flour All purpose or gluten-free blend
  • 2 large eggs
  • 2 tablespoons sugar or monk fruit/allulose blend
  • ¾ teaspoon vanilla extract
  • 1 pinch salt
  • 1 tablespoon unsalted butter, melted to grease the pan

Blintz filling

  • 1 cup full fat ricotta cheese
  • 4 ounces full fat cream cheese block style, not tub style
  • 1 large egg yolk
  • 4-5 tablespoons sugar or monk fruit/allulose blend
  • 1 teaspoon vanilla extract
  • 1 small lemon, zest only
  • 1 pinch salt
  • ½ tablespoon unsalted butter to grease the pan for pan-frying

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Instructions
 

Make the crepe batter

  • Add the milk, flour, eggs, sweetener, vanilla, and salt to a blender. Blend on low for 30-45 seconds until smooth. Do not use high speed. Refrigerate the batter for about 60 minutes. Batter can be made a day ahead.

Make crepes

  • Remove the batter from the refrigerator and ready a ⅓ cup measure. Heat a crepe pan over medium heat. When it's hot, brush lightly with melted unsalted butter.
    Add a scant ⅓ cup of the batter to the pan and immediately swirl the pan to coat the bottom with the batter. Watch your heat, turn it down to medium-low if needed. Cook the first side of the crepe about 60 seconds, just until lightly golden brown. Use a fork or a mini offset spatula to check underneath for the color.
    Turn the crepe with your fingers and cook on the other side another 30 seconds until golden. Remove the crepe to a plate and repeat for the rest of the crepes.

Make the filling

  • Add the drained ricotta, cream cheese, egg yolk, sweetener, vanilla, lemon zest, and salt to a food processor and puree until smooth and creamy. Without a food processor, mix is by hand or whip with a hand mixer. It will have a more rustic texture but will still taste great.

Fill and roll the blintzes (see photos in post)

  • Place one crepe on a flat surface. Add about 2 tablespoons of the filling to the bottom third of the crepe. Fold the bottom of the crepe up ⅓ of the way, then fold in the sides, then roll up like a burrito. Place the blintz on a parchment lined baking sheet or plate. Repeat with the rest of the crepes.

Rest the blintzes

  • Place the blintzes in the refrigerator to rest and set up for 60 minutes.

Pan fry the blintzes

  • Heat a pan over medium heat and add little butter, Add the blintzes seam side down first and cook until browned, about 1 minute. Gently turn and brown on the other side. Remove to a plate and repeat with the rest of the blintzes, depending on the size of your pan.
    They are ready to serve or cool and refrigerate or freeze.

Notes

Note - As I personally make both the crepes and the filling with a monk fruit/allulose blend, it saves 72 carbs from the total recipe, or 14 carbs per serving of 2 blintzes. 
Storing and freezing
Refrigerate – Store cooked or uncooked cheese blintzes in an airtight container in the refrigerator for up to 3 days. If stacking, place parchment or wax paper between them so they don’t stick. I like to use a parchment-lined quarter sheet tray covered with plastic wrap.
Freeze – Freeze the blintzes in a single layer on a parchment-lined plate or small sheet pan until firm, then transfer to a freezer bag or airtight container. Freeze for up to 2 months. Label and date them. They freeze great. 
To reheat from the refrigerator – Warm gently in a skillet over low heat, in the microwave, or in the oven until heated through.
To reheat from frozen – For already pan-fried blintzes, let them stand at room temperature for about 1 hour, then microwave about 30 seconds, just until warm. They reheat beautifully. 
To cook from frozen – If the blintzes have been filled but not yet pan-fried, thaw first, then pan-fry briefly in unsalted butter as directed in the recipe card.

Nutrition

Serving: 2Calories: 471kcalCarbohydrates: 48gProtein: 15gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 180mgSodium: 196mgPotassium: 289mgFiber: 1gSugar: 20gVitamin A: 946IUVitamin C: 2mgCalcium: 266mgIron: 1mg
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Easy Ham Salad Recipe

by Leave a Comment

This easy ham salad recipe is a fresh take on the classic, with Dijon, cornichons, shallot, and parsley for bright flavor and better texture. It's creamy but not heavy, and a delicious way to use leftover holiday ham. Best of all, it's so good you can make it anytime with chopped ham steak.

A bowl of ham salad with sprinkles of chopped parsley and lemon zest with crackers on the side.

Like chicken salad and egg salad, this ham salad recipe makes a fresh, fast lunch with leftover holiday ham or chopped ham steak. Cornichons and shallot add a fun little twist, though pickles and onion work too. A little Dijon adds subtle background flavor. It's so good, it's been our lunch two days in a row!

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Ham Salad Recipe Highlights

  • Serve it your way - Pile it into sandwiches, lettuce cups, on salad greens, or enjoy it with crackers.
  • Fast and fresh - Just a little chopping and mixing, and it's ready.
  • Ham options - Use leftover holiday ham or chopped ham steak.
  • Fresh twist - Cornichons, shallot, parsley, and Dijon keep it bright.

What else to do with leftover ham? Make a ham and cheese frittata.

Ingredients You'll Need

Ingredients for a ha salad in prep bowls on a counter.
  • Ham - Use leftover holiday ham or chopped ham steak.
  • Mayonnaise - Just enough to bind the ham salad without making it heavy or gloppy.
  • Dijon mustard - Adds tangy background flavor and helps balance the richness.
  • Cornichons - These little French pickles add bright, briny flavor and a nice little bite. See options below.
  • Shallot - Gives the ham salad a mild onion note without overpowering it, or use red onion or white onion.
  • Celery - Adds fresh crunch and classic ham salad texture.
  • Parsley - A little chopped parsley adds color and fresh flavor.
  • Lemon juice (optional) - Just a small squeeze brightens everything up.

Please see the recipe card for measurements and pepper. No salt is needed as ham is generally salty.

Substitutions and Variations

  • Pickles - Swap cornichons for finely chopped dill pickles. Blot or drain them first so the ham salad doesn't get watery.
  • Relish - Sweet pickle relish is a more classic option for a ham salad and works if you like that nostalgic flavor, but it will make the salad sweeter and a little more old-fashioned in style.
  • Texture - If you prefer ham salad smooth and spreadable, almost like a paste, pulse it a little longer in the food processor.
  • Eggs - Fold in chopped hard-boiled eggs for a more classic, old-fashioned ham salad.
  • Peas - Some classic ham salad versions include a few spoonfuls of cooked peas for a softer, slightly sweeter variation.

For another delicious ham recipe, make a pot of this Navy Bean Soup with ham.

How to Make Ham Salad

Note - without a food processor, chop the ham finely by hand until you get to the texture you want.

Chopped ham with a chefs knife on a white cutting board.
  1. Chop ham into small pieces about ½" - ¾" for the food processor.
Chopped ham in a food processor workbowl.
  1. Add to the workbowl and quickly pulse 12-15 times to get the texture you prefer. Do not over-process as it will become a paste or spread.
A glass bowl with ham salad dressing ingredients.
  1. Add the rest of the ingredients to a bowl and mix the dressing: mayo, shallot, cornichons, parsley, mustard, celery.
Finished ham salad in a glass bowl ready to serve.
  1. Mix the dressing smooth then fold in chopped ham. Ham salad is ready to serve or refrigerate until serving time.

How to Serve Ham Salad

  • Sandwiches - Pile ham salad onto soft sandwich bread, toasted bread, or a croissant.
  • Lettuce cups - Spoon it into red leaf lettuce or romaine leaves for a lighter option.
  • Crackers - Serve with crackers for an easy lunch, snack, or appetizer.
  • Salad greens - Add a scoop to a plate of greens for a simple salad-style lunch.
  • Baguette slices - Serve with sliced baguette for an easy, deli-style presentation.

Storage

Store ham salad in an airtight container in the refrigerator for up to 3 to 4 days.

Recipe FAQs

Can I make ham salad ahead of time?

Yes. Ham salad can be made ahead and refrigerated until ready to serve.

Can I freeze ham salad?

It's not recommended. Mayonnaise-based salads tend to separate and lose their texture after freezingThe good thing is it is really easy and fast to make.

More Salad Recipes

Looking for more fresh salad ideas? Here are a few favorites for lunch, light dinners, and easy entertaining. And be sure to check out the salads recipe index page.

If You Make This Recipe

If you make this ham salad recipe, please let me know by leaving a comment. I love to hear from you and your comments also help other readers. Thanks for supprting my site.

📖 Recipe

Creamy ham salad piled on red leaf lettuce greens with a fork on a white plate.

Ham Salad

Sally Cameron
A fresh take on a classic ham salad, serve it in sandwiches, with crackers, piled on lettuce greens, or in lettuce cups. It makes a terrific and easy lunch or light dinner.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Course lunch, Salad
Cuisine American
Servings 4
Calories 276 kcal

Equipment

Ingredients
  

  • 1 pound leftover holiday ham or ham steak
  • ⅓ cup mayonnaise plus a little more if needed
  • 3 tablespoons finely chopped celery 1 small rib
  • 2 tablespoons finely chopped shallot 1 small
  • 2 tablespoons finely chopped cornichons or use dill pickle or pickle relish
  • 1 ½ tablespoons smooth Dijon mustard
  • 1 tablespoon finely chopped fresh parsley
  • 1 teaspoon fresh lemon juice optional
  • 2 grinds black pepper optional

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Instructions
 

Chop the ham

  • Cut the ham into small chunks, about ½- to ¾-inch, then add it to a food processor and quickly pulse 12-18 times to refine the texture. Do not purée. Leave some texture unless you want it very smooth, like a spread. See photo in post for help if needed.

Make the dressing

  • Add the mayonnaise, celery, shallot, cornichons, mustard and parsley to a medium bowl and blend until smooth.

Make the salad

  • Add the chopped ham and mix until evenly coated. Taste and add lemon juice ad pepper if desired.

Notes

Serving - Serve ham salad over lettuce greens, in lettuce cups, as a sandwich, or alone with crackers. Leftover keep up to 3-4 days when properly stored and refrigerated. Freezing is not recommended, as mayonnaise-based dressings separate and become watery upon thawing. 
Pickle options - Cornichons give the cleanest, brightest flavor, but finely chopped dill pickles work well too. If using dill pickles, blot or drain them first so the ham salad doesn't get watery. Sweet pickle relish is a classic option if you prefer a sweeter, more nostalgic flavor.

Nutrition

Calories: 276kcalCarbohydrates: 2gProtein: 23gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 9gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 59mgSodium: 1715mgPotassium: 428mgFiber: 1gSugar: 1gVitamin A: 144IUVitamin C: 39mgCalcium: 17mgIron: 1mg
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Baked Pistachio Crusted Salmon

by 8 Comments

This pistachio crusted salmon is an easy, elegant dinner that feels a little special without much effort. Tender salmon fillets are topped with a crunchy mix of pistachios, breadcrumbs, fresh parsley, Dijon mustard, and a touch of honey, then baked until golden and crisp. This pistachio salmon recipe is simple enough for a weeknight but elegant enough for company, and it always gets compliments.

Pistachio crusted salmon filets with a snap pea salad on white plates.

With good salmon available year-round, this pistachio crusted salmon is an easy, elegant way to serve it. The crunchy pistachio topping is a delicious contrast to the tender fish, and the recipe comes together quickly - easy enough for a weeknight, but special enough for guests. Once the salmon is prepped, the topping mixed, and the oven hot, it bakes in about 12 minutes, so you can have dinner on the table in about 30 minutes.

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Pistachio Crusted Salmon Recipe Snapshot

  • Quick and easy - Ready in under 30 minutes with simple ingredients.
  • Crunchy and flavorful - A savory-sweet crust of pistachios, Dijon mustard, honey, and breadcrumbs or panko, with a gluten-free option.
  • Elegant but simple - Special enough for guests, easy enough for weeknights.

Love pistachios? Try this pistachio crusted pork rib roast.

Ingredients You'll Need

Ingredients for pistachio crusted salmon on a kitchen counter.
  • Salmon fillets - Wild-caught is ideal, but good-quality farmed salmon works too, whether fresh or frozen and fully thawed.
  • Dijon mustard - Adds tang and depth to balance the slightly sweet crust.
  • Honey - A mild honey works best, or use a zero-sugar honey alternative.
  • Pistachios - Use unsalted shelled pistachios. If using dry-roasted pistachios, you can use them as-is. Raw or lightly roasted pistachios give the prettiest color.
  • Breadcrumbs - Use unseasoned panko or breadcrumbs, regular or gluten-free, for a crunchy texture.
  • Fresh parsley - Brightens the crust with fresh flavor and color.

Please see the recipe card for measurements, salt, pepper, and granulated garlic powder.

Substitutions and Variations

  • No pistachios - Try chopped walnuts, almonds, pecans, or hazelnuts instead.
  • No Dijon - Use whole grain mustard, or substitute yellow mustard with a little lemon juice.
  • Add citrus - Mix a little lemon zest into the topping for extra flavor lift.
  • Mild onion flavor - Add chopped chives to the topping mixture.

For a terrific appetizer with either pistachios or walnuts, try these goat cheese crostini with baked nectarines.

How to Make Pistachio Crusted Salmon

Preheat the oven to 375°F. If preferred, remove the skin from the salmon with a very sharp, thin knife, such as a filet knife. Trim away any dark purple areas if desired; this is the bloodline, which can have a stronger flavor. If that doesn't bother you, you can leave it as-is and bake the salmon skin-on. Place the salmon fillets on a parchment-lined baking sheet.

Salmon with honey-mustard topping and a breadcrumb and herb crust mix.
  1. Season salmon with salt, pepper, and granulated garlic. Mix the honey and mustard together, and the breadcrumbs, parsley, and chopped pistachios.
Salmon fillets topped with honey mustard sauce on a sheet pan with parchment.
  1. Evenly spread the honey mustard over the filet tops and sides.
Pieces of salmon with a pistachio crust patted on top.
  1. Pat the pistachio crust mix over the top and pat down gently. Bake in a 375F oven for 10-12 minutes or until the salmon reaches 140°F - 145°F internally. It's ready to serve.
A filet of pistachio-crusted salmon with sugar snap peas and lemon edges in the back, on a white plate.

Serving Suggestions

The photos feature my sugar snap pea salad, a great side for pistachio crusted salmon because the fresh crunch and bright color pair so well with the fish. You can also serve it with one of these delicious side dishes:

Recipe FAQs

Can I make this ahead of time?

Yes. You can prepare the crust mixture and honey-mustard blend a few hours ahead and refrigerate it, and skin the salmon in advance if desired. For the best texture, assemble and bake the salmon just before serving.

What if I don't have pistachios?

You can use other nuts such as almonds, walnuts, or pecans. Each adds a slightly different flavor, but they all make a delicious crunchy topping.

Can I use skin-on salmon?

Yes. The crust goes on the top side, so the salmon can be baked with the skin on. If preferred, the skin can be removed after baking.

How do I know when the salmon is done?

The salmon should register 140-145°F in the thickest part with a digital thermometer and flake easily with a fork. If you prefer salmon a little more moist, pull it closer to 140°F and let carryover heat finish the job. If you like it more fully cooked, go closer to 145°F.

More Salmon Recipes

Salmon is versatile and easy to cook! Try some of these recipes when you want to enjoy salmon (or my reader favorite smoked salmon dip).

Did You Make This Recipe?

If you make pistachio crusted salmon, please add your comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.

Originally published 7-11-2011, now updated.

📖 Recipe

A pistachio crusted salmon filet on a bed of bright green sugar snap peas with a fork.

Baked Pistachio Crusted Salmon

Sally Cameron
The crunchy pistachio and herb crust works well with the richness of salmon. Out of the oven, finish your salmon with a squeeze of fresh lemon juice. Serve with asparagus or sugar snap peas.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Main Course
Cuisine American
Servings 4
Calories 371 kcal

Ingredients
  

Salmon

  • 4 6-ounce salmon fillets
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey or maple syrup
  • ½ cup finely chopped unsalted shelled raw pistachios or dry roasted
  • ¼ cup Panko crumbs or dry breadcrumbs gluten-free or regular
  • 2 tablespoons finely chopped fresh Italian parsley
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon granulated garlic powder optional

Garnish

  • 4 lemon wedges

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Instructions
 

Prep the salmon and preheat the oven

  • Preheat the oven to 375°F. You can bake the salmon either skin-on or skinned, whichever you prefer. If skinning, trim away the dark purple area on the underside, called the bloodline, as it can taste strong. For how to skin salmon, see my post with step-by-step photos.
    Place the fillets on a foil-lined or parchment-lined rimmed baking sheet. Pat dry with paper towels and season lightly with salt, pepper, and garlic.

Make the topping

  • In a small bowl, mix the Dijon mustard and honey into a smooth paste. In another small bowl, combine the pistachios, breadcrumbs, and parsley.
  • Spread the honey-mustard mixture over the tops of the salmon fillets, then press the pistachio mixture onto the tops, patting lightly so it adheres. If you have extra topping, it can be refrigerated for a few days. Sprinkle it over veggies.

Bake the salmon

  • Roast for 10-12 minutes, depending on the thickness of the fillets and how cold the salmon is going into the oven. Bake until the salmon reaches 140°F - 145°F in the thickest part. Serve with lemon wedges for squeezing over the top.

Notes

  • No pistachios - Try chopped walnuts, almonds, pecans, or hazelnuts instead.
  • No Dijon - Use whole grain mustard, or substitute yellow mustard with a little lemon juice.
  • Add citrus - Mix a little lemon zest into the topping for extra flavor lift.
  • Mild onion flavor - Add chopped chives to the topping mixture.

Nutrition

Calories: 371kcalCarbohydrates: 14gProtein: 38gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 8gCholesterol: 94mgSodium: 333mgPotassium: 1048mgFiber: 3gSugar: 6gVitamin A: 286IUVitamin C: 13mgCalcium: 57mgIron: 3mg
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Gluten-Free Mac and Cheese (Baked)

by Leave a Comment

This gluten-free mac and cheese is made the classic way-with a smooth béchamel (white sauce) and a blend of real cheeses for the best flavor and melt. Instead of evaporated milk or processed cheese, you'll use simple ingredients and a few chef techniques for a silky, creamy sauce. I'll also share the best gluten-free pasta and cheese choices so you get smooth sauce and tender noodles every time.

A casserole of golden crusty topped mac and cheese with a silver serving spoon.

If you've been disappointed by gritty sauces or mushy noodles, this recipe takes care of both. The cheese sauce is velvety and clingy, and the baked finish gives you that golden, crisp Parmesan-breadcrumb topping. No Velveeta, no evaporated milk-just solid technique that delivers classic comfort-food results. Perfect for weeknights, holidays, and anyone who wants mac and cheese that doesn't taste gluten-free.

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Gluten-Free Mac and Cheese Recipe Highlights

  • Silky, creamy sauce - Classic béchamel base; smooth and never grainy.
  • Big cheese flavor - Cheddar + Gruyère with a Parmesan finish.
  • Golden baked top - Bake + quick broil for crisp, crunchy goodness.
  • GF-tested and reliable - Sturdy pasta + creamy sauce that holds up.
  • Leftover-friendly - Reheats well for easy meals and holidays.

For another cheesy reader favorite recipe try my pasta stuffed shells with ricotta.

Ingredients You'll Need

Ingredients for gluten-free mac and cheese in prep bowls on a kitchen counter.

Mac and Cheese

Highly recommended: Mochiko sweet rice flour and whole milk powder are my "secret" to this ultra-smooth, creamy sauce. Use them if you can; the recipe still works without them.

  • Gluten-free elbow pasta - The best and classic pasta choice for mac and cheese, or use another small pasta shape like cavatappi, small shells, or rigatoni.
  • Unsalted butter - For the roux that thickens the sauce, you control the salt.
  • Gluten-free flour blend - Thickens the sauce into a smooth béchamel base, flour notes below.
  • Whole milk - Makes the sauce creamy and satisfying. Skip low-fat milk, which can make the sauce thin.
  • Cheddar cheese - Classic mac flavor and color, and it melts well. Choose a medium cheddar as aged cheddar (like sharp cheddar) is drier.
  • Gruyère cheese - Adds nutty depth and helps the sauce melt smooth.
  • Fontina (optional) - Adds extra meltiness and richness for an even creamier finish.
  • Dijon mustard - A small amount sharpens the cheese flavor.
  • Nutmeg (optional) - A classic béchamel note that adds gentle warmth.
  • Paprika (optional) - For extra color and flavor.
  • Whole milk powder (optional) - An easy way to add richness and body (a simple alternative to evaporated milk).

Crisp Topping

  • Gluten-free breadcrumbs or panko - Adds a light, crunchy top after a quick broil.
  • Parmesan - Savory finish and beautiful browning on top.
  • Paprika - Regular or smoked for color and flavor.
  • Garlic - Use granulated garlic powder.
  • Butter - Unsalted butter, just a bit to hold the topping together.

Please see the recipe card for measurements, salt and pepper (either white or black).

Chef's Tip - Choose Cheeses That Melt Well
For the creamiest gluten-free mac and cheese, use a blend of melt-friendly cheeses. A medium Cheddar gives classic flavor, Gruyère adds nutty richness and a silky melt, and Fontina (optional) makes it extra creamy and stretchy. Use sharp Parmesan as a finishing cheese. And always shred (grate) from the block-pre-shredded cheese is coated with anti-caking agents that inhibit smooth melting.

Substitutions and Variations

  • Cheese - Swap Gruyère with Gouda or Monterey Jack for a milder, super-melty mac and cheese sauce. For the fontina, swap mozzarella.
  • Add-ins - At the end, stir in chopped, crisp bacon, diced ham, peas, or chopped cooked broccoli.
  • Spice - A pinch of cayenne, smoked paprika, or a few dashes of hot sauce (add to the sauce) without making it spicy (unless you want it spicy).

If you love gruyere cheese, try this cheesy scalloped potatoes recipe.

Chef's Tip: How to Make Perfect Bechamel
For this recipe, 3 tablespoons butter and ¼ cup gluten-free flour makes a reliable roux without needing a scale to weigh ingredients. I've tested it with King Arthur Measure-for-Measure and mochiko, which gives an especially silky sauce. If your flour contains xanthan gum, the roux may look a little lumpy at first, but it smooths out as it simmers and the cheese melts in. You may also need a little extra milk.

How to Make Gluten-Free Mac and Cheese

Start a large pot of water for the pasta. Cook the pasta 1-2 minutes less than the package directions (so no mushy pasta), then drain but do not rinse. Keep warm.

In a small bowl, mix the breadcrumbs, Parmesan, paprika, and garlic powder with the melted butter; set aside for the topping. Preheat the oven to 350°F.

Heating milk in a small saucepan on the stovetop.
  1. Add the milk to a small saucepan and whisk in the whole milk powder. Heat until steaming but not boiling.
The start of a roux to thicken make a béchamel sauce, flour and butter in a pan.
  1. melt the butter until bubbly, then add the flour and start whisking. It will look lumpy at the beginning and will smooth out as you go.
Cooking a white sauce in a pan on the stovetop, with a whisk.
  1. Gradually add the hot milk, whisking continuously until all fo the milk is added.
A finished bechamel sauce coating the back of a spoon as the thickness test.
  1. The white sauce base (bechamel) is ready when it coats the back of a spoon and you can draw a line through.
Adding spices to a white sauce, paprika, nutmeg, and white pepper.
  1. Add the salt, pepper, and paprika.
Adding grated cheese to a white sauce in a pot, to make cheese sauce.
  1. Add the cheese and whisk until smooth.
A finished cheese sauce for gluten-free mac and cheese ready to use.

7. Cheese sauce is done. It might feel a little more fluid that you'd expect, but this is what gluten-free pasta needs.

Pouring cheese sauce over cooked elbow macaroni for mac and cheese.

8. Pour cheese sauce over the cooked pasta and stir to coat evenly. For a stovetop version, use only as much sauce as you prefer. For baked, use it all.

Mac and cheese ready to bake in a square white baker.

9. Pour into a baking dish. It will look and feel fluid because GF pasta really soaks up sauce.

gluten-free mac and cheese with the parmesan topping in a square baker, ready to bake or broil.

10. Sprinkle topping mix evenly over the top. Bake for 15 minutes in a 350°F oven on the center rack, then remove the dish, turn oven to broil, and broil the top until crunchy, 1-2 minutes. It goes quickly, do not walk away.

Gluten-free mac and cheese, baked with a Parmesan crust topping.

Serving Suggestions

Serve gluten-free mac and cheese as a side dish with ham, roast chicken, barbecue chicken, classic meatloaf, or smoked baby back ribs. Add something green on the side-roasted broccoli, Brussels sprouts, green beans, or a crisp salad-to balance the richness.

For another recipe with cheddar and gruyere cheese, make this ham and cheese frittata for a great weekend breakfast.

Storage and Reheating

Store leftover mac and cheese covered in the refrigerator. It's best within 2-3 days for the creamiest texture. Reheat in a 350°F oven, covered with foil, and start checking at 20 minutes (time will vary by portion and dish size). Heat until 165°F in the center. If needed, add a splash of milk to loosen the sauce.

Freezing

You can freeze mac and cheese, but I don't recommend it-especially with gluten-free pasta. Freezing and thawing tends to soften the pasta, and it continues to absorb sauce, so the texture can turn drier. The cheese sauce may also lose some of its smooth, emulsified texture and separate.

If you freeze it anyway: Cool completely, portion into airtight containers, and freeze up to 2 months. Thaw overnight in the refrigerator, then reheat gently, adding a splash of milk as needed to loosen the sauce.

Recipe FAQs

Why is my cheese sauce grainy?

Grainy sauce usually happens when the cheese gets overheated. Remove the pot from the heat before adding cheese, add it gradually, and use freshly grated cheese (not pre-shredded).

Can I use pre-shredded cheese?

Freshly grated cheese is best. Pre-shredded cheese is coated with anti-caking agents that can prevent smooth melting and contribute to a gritty sauce.

What are the best cheeses for cheese sauce?

For the smoothest, creamiest sauce, use a medium cheddar for classic flavor plus a good "melter" like Fontina, Monterey Jack, or Gruyère, or a young/mild gouda for creaminess. Aged cheeses (like sharp cheddar) can be a bit drier and may melt less smoothly, so I prefer medium cheddar-but you can use sharp if you love the flavor.

More Gluten-Free Pasta Recipes

From a fresh Caesar pasta salad with chicken, to creamy sun-dried tomato pesto pasta, plus a rich braised short rib ragu, and an easy pasta salad for potlucks, try some of these pasta favorites.

If You Make This Recipe

Please leave a comment and let me know how you enjoyed gluten-free mac and cheese, and how you served it. I love to hear from you and your comments help other readers too. Thanks for supporting my site and if you can, please leave a ⭐⭐⭐⭐⭐.

📖 Recipe

Gluten-free mac and cheese, baked with a Parmesan crust topping.

Gluten-Free Mac and Cheese

Sally Cameron
A creamy gluten-free mac and cheese made with a classic béchamel and melted cheddar-Gruyère cheese sauce. Finish it baked with buttery crumbs or serve it creamy from the stovetop. Serves 8 as a side. The sauce is intentionally a little fluid for a baked gluten-free pasta version, so you may not need all of it for a stovetop version.
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Prep Time 10 minutes
Cook Time 32 minutes
Baking/broilng 15 minutes
Total Time 57 minutes
Course Side Dish
Cuisine American
Servings 8 as side dish
Calories 525 kcal

Equipment

  • 3 ½-4 quart pot a pot or pan called a saucier works great for sauces

Ingredients
  

  • 3 tablespoons unsalted butter
  • ¼ cup GF flour blend King Arthur M4M or Mochiko sweet rice flour
  • 3 ½ cups whole milk not low fat
  • ¼ cup whole milk powder for extra richness, optional but recommended
  • 1 teaspooon smooth Dijon mustard
  • ¾ teaspoon sea salt
  • ½ teaspoon paprika
  • ¼ teaspoon white pepper or black pepper
  • ⅛ teaspoon nutmeg optional
  • ⅛ teaspoon garlic powder
  • 8 ounces medium cheddar cheese grate yourself, not pre-shredded
  • 4 ounces gruyere cheese grated
  • 2 ounces fontina or mozzarella cheese optional for extra cheesy, grated
  • 12 ounces GF pasta elbows rigatoni, cavatappi, or small shells. 

Crunchy topping

  • ¼ cup GF breadcrumbs or GF panko crumbs or combination
  • ¼ cup grated Parmesan
  • ⅛ teaspoon paprika
  • ⅛ teaspoon garlic powder optional
  • 1 tablespoon melted unsalted butter or olive oil

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Instructions
 

Start pasta water

  • Start a large pot of water (6-7 quarts) for the pasta. Add a tablespoon of salt.

Make the bechamel

  • Add the milk to a small pot (2 quarts) and whisk in the whole milk powder. Bring the milk to steaming (do not boil). In a medium (3 -4 quart) pan, melt the butter over medium low heat. When the butter is bubbly, add the flour and whisk until smooth. Cook for 2 minutes to remove the raw flour taste. It will smell toasty.
  • Gradually whisk in the warm milk, a little at a time, until smooth. Whisk continuously until the sauce thickens and coats the back of a spoon. Whisk in the Dijon, paprika, white pepper, nutmeg, and garlic. If it feels a bit stiff, add a splash of milk to loosen.

Add the cheese, finish the sauce

  • Add the pasta to the boiling water while finishing the cheese sauce.
    Remove the pan from the heat and gradually add the grated cheese off heat (prevents graininess), stirring until smooth. Taste and adjust the seasoning so the sauce is not flat.

Cook the pasta

  • Cook 1-2 minutes less than the package directions. Drain, but don't rinse the pasta - the starch helps the cheese sauce cling and stay creamy.
    If you are doing the Parmesan crust, preheat the oven to 350°F.

Add the pasta

  • Add the drained pasta to the cheese sauce and stir until well coated (use a large bowl if needed). The sauce may look a little loose-this is intentional, because gluten-free pasta absorbs more as it bakes and rests. Transfer to your baking dish.
    Optional: You can serve it straight from the stove, but it will be looser and extra creamy without the baked topping.

Parmesan crust (optional)

  • Combine the crumbs, Parmesan, paprika, and garlic powder in a small bowl and blend in 1 tablespoon melted butter (or olive oil). Sprinkle evenly over the top. Bake until heated through, 10-15 minutes. Remove the dish from the oven, switch the oven to broil with the rack still in the middle.

Broil briefly for the crust

  • Broil on the middle rack (or one level up) for 1-2 minutes, watching closely, until golden and lightly browned.

Notes

If you can't find GF pasta elbow macaroni pasta, other pasta shapes work fine as long as they are small. Try rigatoni, cavatappi, or small shells. The rigatoni is a sturdier pasta. If it feels stiff, add a little more milk and mix, then top and broil. 
Cheese sauce - If you want to use this cheese sauce for another recipe or purpose, it makes a little over a quart of cheese sauce. If you want to use it for over vegetables, you can cut the recipe in half. 
Reheating tip: Gluten-free pasta absorbs sauce as it sits. When reheating, add a splash of milk and warm gently to bring back that creamy texture if needed. It will depend on how long it has been in the refrigerator. 
 

Nutrition

Calories: 525kcalCarbohydrates: 45gProtein: 23gFat: 29gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 87mgSodium: 697mgPotassium: 267mgFiber: 1gSugar: 7gVitamin A: 972IUVitamin C: 0.4mgCalcium: 581mgIron: 1mg
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