- A Foodcentric Life

Chicken Marsala Recipe (No Cream)

05/07/2026 by Sally Cameron 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'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'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.

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.

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.

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.

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.

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.

Wipe out the pan and cook the pancetta over medium heat.

Browned pancetta on layers of paper towels to drain fat.

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.

Add the mushrooms and cook, stirring until they brown, 5-7 minutes.

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.

Stir in the garlic and pancetta, and cook for a minute.

Marsala wine pouring into a pan with mushrooms for chicken marsala sauce.

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.

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

Crock Pot Pinto Beans

05/05/2026 by Sally Cameron 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'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'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.

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.

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.

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.

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'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

Charro Beans (Frijoles Charros)

05/12/2026 by Sally Cameron Leave a Comment

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's Note: 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.

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.

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.

Add the tomatoes and jalapeno, and cook until soft, 3-4 minutes.

A pot of simmer broth charro beans with tomatoes and jalapeno.

Add the beans and broth, and cook until bubbly and heated through, 5 minutes.

Chopped crisp bacon on a white cutting board.

Chop the drained bacon into small pieces.

Chopped crisp bacon added to a pot of pinto beans.

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

Roasted Spatchcock Chicken (Crispy Skin)

04/30/2026 by Sally Cameron Leave a Comment

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.

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.

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.

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.

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.

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.

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:

Creamy riced mashed potatoes.
Brussels sprouts with pancetta.
Air fryer butternut squash.
Simple blanched green beans (take 5 minutes).

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

What Are Pepitas and How to Roast Them

10/13/2023 by Sally Cameron 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.

Sprinkle on top of oatmeal.
Sprinkle on cheesy polenta.
Garnish soups, like this cream of asparagus soup or black bean pumpkin soup.
Add to granola.
As a crunchy snack alone or as part of a nut mix.
Sprinkle in plain Greek yogurt sweetened with a little honey or maple syrup.
Eat them out of hand as a snack.
Use them over green beans instead of almonds for a fall twist.
Use them in green salads like this salad with fennel and orange slices.
Swap pepitas for pine nuts in a classic basil pesto recipes.

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.

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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

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Prep Time 1

Cook Time 20

Total Time 21

Course Garnish, Snack

Cuisine American

Servings 1 tablespoon per person

Calories 59 kcal

Equipment

▢
Rimmed baking sheet half sheet size

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

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)

04/28/2026 by Sally Cameron 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.

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

Stir in the spices and oregano.

Base of the ranchero sauce, with onions, peppers, and spices ready for the next step.

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.

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.

For a chunky ranchero sauce, use as-is after simmering.

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

Fresh Pineapple Mango Salsa Recipe

07/21/2023 by Sally Cameron 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.**

**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.

Serve pineapple mango salsa with crisp tortilla chips as you would for a red tomato salsa or a green tomatillo salsa.
Try it with grilled boneless skinless chicken breast, stovetop seared salmon, or grilled flank steak.
Use it in tacos of any kind, especially these grilled shrimp tacos or fish tacos.
Try it over cottage cheese, it's great!
Brighten up rice bowls.

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

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Easy Smoked Salsa (pellet grill recipe)

06/23/2024 by Sally Cameron 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. Notes included.

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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Why You'll Like This Recipe

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.

Smoked Salsa Ingredients

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

First, be sure you are starting with a cleaned, filled pellet grill. I use a premium pellet grill blend of hickory, cherry, hard maple, and apple for smoked veggies.

You also need a grill basket with holes to allow the smoke and heat through without your ingredients falling through the grill grates. They are inexpensive and give better results 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

Shredded Beef Recipe (Slow Cooker)

02/12/2026 by Sally Cameron 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.

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.

While onion is sautéing, season chuck roast with salt and pepper.

Searing a chuck roast until nicely brown in a dutch oven in oil.

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.

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.

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.

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

Chickpea Salad with Tuna

04/23/2026 by Sally Cameron 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.

Add yogurt, mayo, mustard, celery, onion, and dill to a bowl and mix.

Chickpean, tuna, celery, red onion, mayo and yogurt for a salad.

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.

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Mini Grasshopper Pie Dessert Cups (Chocolate Mint)

03/12/2026 by Sally Cameron 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.

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.

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.

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.

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.

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.

Slowly beat until smooth, and don't over-beat.

Six small glass bowls being filled with chocolate cookie crumbs and grasshopper mousse.

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.

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

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Gluten-Free BBQ Sauce Recipe

05/22/2024 by Sally Cameron 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!

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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.

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Easy Baked Crab Cakes (with canned crab)

08/16/2011 by Sally Cameron 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.

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.

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.

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.

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Instant Pot Navy Bean Soup Recipe (with ham)

10/21/2022 by Sally Cameron 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

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.

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.

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.

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Bakery Style Cinnamon Muffins (Gluten-Free)

04/02/2026 by Sally Cameron 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.

Combine brown sugar and cinnamon in a small bowl and reserve.

Sifting dry ingredients together for making cinnamon muffins.

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.

Whisk eggs, milk, oil, sugar, vanilla until smooth.

Combining wet and dry ingredients to make cinnamon muffin batter.

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.

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.

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

Easy Chicken Cutlets

10/18/2011 by Sally Cameron 5 Comments

Chicken cutlets cook in just a few minutes to a crisp, golden brown. Eat them as is or add your choice of a sauce or just a squeeze of lemon juice. These chicken cutlets are incredibly versatile and an easy solution for a fast dinner. Be sure to make extra for lunch the next day.

Using boneless, skinless chicken breasts, create cutlets by slicing them in half horizontally. This recipe is really more of a technique. It's simple, fast and versatile in terms of being adapted to what you feel like eating.

How to Slice Chicken

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.

Starting to slice a cutlet in half horizontally with a sharp knife on a wood cutting board.

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.

Five Flavor Variations

After cooking the cutlets, turn them into the dinner you want. The variations are almost endless. Make it your own by trying these options:

For Italian Flavors

Serve the cutlets with marinara and pasta or Chicken Marsala using these cutlets.
Or try them with Chicken Parmesan
For a creamy, basil pesto sauce, use the pesto recipe, warm a little up in a small saucepan with a little milk, half and half or almond milk until it is a pourable consistency.

For Mexican Flavors

Top with Jack cheese, melt under the broiler briefly, then add avocado slices and salsa. Serve with spiced black or pinto beans or rice.
For a dairy-free option, skip the cheese and use avocado and salsa.
Add this tomatillo sauce or homemade salsa verde.

For Greek Flavors

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

Use the chicken cutlets aside a pile of fresh salad greens. Add tomatoes, feta cheese, black Greek olives, chopped cucumbers and a light vinaigrette for a light dinner or nice lunch. Add pita bread on the side along with some homemade tzatziki.

For Tropical Flavors

Bowl of bright tropical colored pineapple mango salsa.

Serve it with this cool and refreshing pineapple mango salsa.

Whatever you choose, make it your own and what your family enjoys.

📖 Recipe

Golden 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

Cook Time 15

Total Time 21

Course Dinner, Main Course

Cuisine American

Servings

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

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

Tried this recipe?Let us know how it was with a comment and leave a star rating!

Chocolate Banana Smoothie

02/16/2024 by Sally Cameron 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.

For more suggestions, read this post on How to Choose a Protein Powder and alternatives to powders for adding protein.

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.

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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Roast Split Chicken Breast

01/30/2023 by Sally Cameron 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

Cook Time 30

Total Time 40

Course Main Course

Cuisine American

Servings

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

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

Tried this recipe?Let us know how it was with a comment and leave a star rating!

How to Reduce Arsenic in Rice

01/24/2021 by Sally Cameron 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.

More Information

The Consumer Reports report on Arsenic in Your Food (original) and followup a few years later
The World Health Report on Arsenic
Arsenic in Food FAQ by WebMD
Here's another method to reduce arsenic
2020 info on brands with lowest levels
Dartmouth College article

📖 Recipe

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

Cook Time 20

Total Time 25

Course Side Dish

Cuisine American, Asian

Servings

Calories 166 kcal

Ingredients

▢ 1 pound rice well rinsed
▢ enough water to fill a large pot

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

Tried this recipe?Let us know how it was with a comment and leave a star rating!

Celery Cucumber Juice

02/02/2024 by Sally Cameron 3 Comments

Crisp, clean and refreshing sounds like an iced tea commercial but I'm talking about celery cucumber juice. If you love green juice, here is a terrific one to add to your routine for juicing at home. It's hydrating and full of vitamins, nutrients, and natural electrolytes. Get more green into your diet today with this fantastic celery cucumber green juice.

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

The good news is this beautiful green cucumber juice recipe has anti-inflammatory properties, as celery, cucumber, lemon, and fennel are all powerful anti-inflammatory fruits and vegetables.

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Why You'll Like This Recipe

A healthy boost for your immune system with vitamin C, A, K, minerals (like potassium and calcium), and antioxidants.
Celery and cucumbers are readily available at the market.
A good way (and an easy way) to boost green veggie benefits.

If you love green juices, check out these green smoothie recipes: blueberry green smoothie with spirulina, green tea and avocado smoothie, or a delicious green smoothie recipe with mango.

Recipe Ingredients

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

Ingredients for a green juice with celery, cucumber, lemon, green apple, and fennel.

Cucumber: Use a large English cucumber, aka seedless or greenhouse cucumber, Persian cucumbers, or American or field cucumbers. All work. Since cucumbers have a high water content (95% water) they add a lot of hydration to juices.
Celery: Fresh, crisp, celery heads without browning. As heads vary in size by season, how much you need may vary. Also 95% water.
Lemon: I grow Meyer lemons so that is what I use in season, but standard grocery store lemons are fine. Lemon juice and rind gives green juice a bright lift of flavor and lemon is so good for you!
Apple: A tart, green, Granny Smith is the best choice for juicing as they are lower in sugar and add great taste.
Fennel: Many people are surprised to see fennel in a green juice recipe, but it is terrific in juices. Juicing highlights it lightly licorice flavor, and you can use the stalks and fronds for juicing as well as the bulb. Fennel is a good source of a unique phytonutrient called anethole, an natural anti-inflammatory.

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 the lemon peel on. Why? Because the peel has something called d-limonene. D-limonene gives citrus fruit their unique smell. It's also in the skin of limes, oranges, and other citrus. Being an antioxidant, it is anti-inflammatory as well. It's a potent anti-fungal and anti-microbial chemical, plus it supports detoxification of the liver. All from beautiful lemons! Read this terrific article on the health benefits of d-limonene and another by Wellness Resources.

Substitutions and Variations

If you can't get fennel, skip it and use more cucumber.
Swap lime for lemon.
Add half a bunch of either Italian parsley or cilantro (a great detoxing herb).
If your concerned about natural sugar content or have blood sugar concerns, use half of the apple and save the other half for your next juice.
Add a little fresh ginger.

For another healthy green juice recipe try this green cabbage celery juice or a detox green juice.

Recipe Instructions

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.**

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. Since many people don't get enough fruits and vegetables, drinking green juice is a terrific addition to your diet. Juicing does not replace eating fruits and veggies; its a bonus. We still need fruit and vegetables in their whole form for the fiber they provide. By drinking green and other vegetable juices you consume far more of the powerful phytonutrients that fruits and vegetables provide.

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

Serving Suggestions

I love celery cucumber juice right out of the machine at room temperature, but it is still fantastic after refrigerating. Drink within 15-20 minutes for optimal nutrition. Depending on your juicer, the juice may hold with minimal nutrient loss for 24 to 72 hours.

Note - if you take blood thinning medications, be aware that green juices are naturally high in vitamin K. Check with your healthcare provider before starting a juicing habit.

Chef's tip: 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.

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.

Recipe FAQs

What's the best type of cucumber for juicing?

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 or American cucumbers (often used for pickling), which are shorter and wider with bumpy skin. All work well. English cucumbers are long and slender, and a little more bitter tasting. That is actually good for juicing as bitter flavors and bitter greens support the natural detoxification of the liver.

Should I peel the cucumber before juicing?

No need to peel cucumbers before juicing. There is lots of nutrition in the peels so leave it on.

What type of juicer is best for making cucumber juice?

For making cucumber juice and other vegetable and fruit juices, there are three common types of juicers: Centrifugal juicers, cold-press masticating juicers, and twin gear juicers. Both do an acceptable job but masticating, twin gear juicers do the top job as they grind and chew fibrous veggies such as celery best, delivering the most nutrition for your money. However they are more of an investment.

You might start with a less expensive juicer to be sure you enjoy juicing, then make the investment in a different model.

Should I drink the juice immediately or can I store it for later?

A 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.

Are there ways to make the juice more palatable

Juice blends are more palatable than most single juices. If you are not used to drinking fresh fruit and vegetable green juices they can have a little different flavor. Many are not very sweet. In fact they can have an almost bitter taste. To make the juice more palatable, try adding lemon, a little fresh raw ginger, try herbs like cilantro, sweeter vegetables such as carrots, green cabbage, or Granny Smith apple.

More Juicing Recipes

If you wonder whether the benefits of celery juice is hype or healing (the Anthony William's books), check out this article for some food for thought. Read this guide to juicing with vegetables for all kinds of tips, answers, and information including weight loss, reducing blood pressure, and other possible health benefits.

⭐️Did you Make This?

If you make celery cucumber juice, please comment and let me know. I read every comment. If you loved it, please give it a 5 star rating! They really help other readers.

📖 Recipe

Celery Cucumber 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

Total Time 10

Course Juice

Cuisine American

Servings yield 32-36 ounces

Calories 129 kcal

Equipment

▢
Optimally an electric juicer this is the one I use

Ingredients

▢ 1 ½ heads celery about 14 stalks or ribs
▢ 1 English cucumber or 3-4 Persian cucumbers or 2 field cucumbers
▢ 1 small fennel bulb
▢ 1 Granny Smith apple
▢ 1 small lemon

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

Leave the rind on the lemon as it's a terrific source of d-limonene. Being an antioxidant, d-limonene is anti-inflammatory as well. It's a potent anti-fungal and anti-microbial chemical, 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

Tried this recipe?Let us know how it was with a comment and leave a star rating!

The Ultimate Guide to Making Healthy Smoothies

03/02/2024 by Sally Cameron 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. Read this for help on choosing a protein powder and non-powder protein options. 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.

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. And a green detox smoothie is always on the menu. 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

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

Cook Time 0

Total Time 5

Course Beverage, Breakfast

Cuisine American

Servings

Calories 419 kcal

Equipment

▢
speed blender

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.

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

Tried this recipe?Let us know how it was with a comment and leave a star rating!

Is Celery Juice Hype or Healing?

03/04/2019 by Sally Cameron 4 Comments

Is celery juice hype or healing? Is it a trend or fad? Drinking celery juice is one the hottest health crazes today. Grocery stores have a hard time keeping up with the demand for celery. This author is the originator of the global celery juice movement, yet many dismiss his teaching as junk science. It's hard to ignore the incredible stories about people who found healing by drinking celery juice.

Hype or Healing?

People wait patiently in the produce department for workers to bring out more celery, that is if they have any. More than once I've snagged the last few heads. Several regular grocery stores in my usually well-stocked area have not had it for weeks, yet more health-oriented markets seem to have a good supply. What's going on?

Author of several New York Times best-selling books with a celebrity clientele following, William claims to receive his medical information by spiritual revelation. He says "if people knew all the potent healing properties of celery juice, it would be widely hailed as a miraculous superfood."

Nutritionist and myth buster Dr. Jonny Bowden says he doesn't have a problem with celery juice; his problem is with William dispensing medical advice without medical training or knowledge.

The site Science-Based Medicine says he offers an alternative medicine approach with a supernatural twist, along with a hefty disclaimer. Is celery juice healthy? Yes, but a cure-all? I don't think so.

Should You Drink Celery Juice?

I'm for anything that gets people juicing, because juicing vegetables (and low-sugar fruit) is one of the most beneficial practices you can add to your health routine.

Nutritionally, celery is loaded with essential minerals and vitamins such as folate, potassium, vitamin B6, vitamins C and K, plus, it's an excellent source of beneficial enzymes and antioxidants. It makes sense that the juice would provide these micronutrients, sans the fiber.

Celery is also a natural anti-inflammatory, especially for your digestive system. Plain celery juice is bitter, and for most it is an an acquired taste. Blended with other juices it is wonderful. I drink it daily in my blends.

Potential Concerns

If you are on certain medication, have sodium concerns, high blood pressure, or other health concerns, check with your health care provider before drinking a lot of celery juice.

Sodium - Celery is fairly high in natural sodium, a possible issue if you're on a sodium restricted diet. A 16-ounce serving of pure celery juice has 430 mg of sodium.
Digestive issues - Celery juice is high in mannitol, a sugar alcohol which gives some people diarrhea if over consumed.
Vitamin K - Celery juice is high in vitamin K, interfering with some medications.
Thyroid issues - Some report that natural food chemicals in celery may inhibit your body's ability to properly utilize iodine, a concern if you have thyroid issues.

For more facts on the health and nutrition benefits of celery, check out this post.

Last tip: celery is always on the EWG's Dirty Dozen List for high pesticide residues, so buy organic. Then when you get it home, wash it right away with Eat Cleaner Produce Wash and store it in the refrigerator for juicing all week.

And remember, you've got to eat your veggies too, not just drink them. Juicing does not replace getting your daily intake of fruits and vegetables. Juicing is supplemental to eating enough whole fruits and vegetables, not a replacement.

More Celery Juice Recipes

The produce department has lots of colorful, healthy fruits and vegetable to juice. Don't get totally hung up on just celery. If you're looking for recipes with celery, try my Morning Glow Carrot Celery Juice, the Dandy Detox Green Juice, or my Ruby Root Beet Juice.

📖 Recipe

Celery Juice

Sally Cameron

Whether you drink it straight or as part of a juice blend, celery juice has wonderful health benefits.

5 from 1 vote

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Prep Time 10

Total Time 10

Course Juice

Cuisine American

Servings about 16 ounces

Calories 6 kcal

Equipment

▢
an electric juicer

Ingredients

▢ 1 head celery preferably organic

Equipment

▢ A juicer

Instructions

Wash celery well. Prep and process according to the manual for your specific juicer.
Juice and enjoy.

Notes

WITHOUT A JUICER: Of you don't own a juicer (yet), you can chop and puree celery with about a ½ cup of water in a high speed blender then strain through a nut milk bag. A juicer will give you better juice and better yield. For a budget-friendly model and one good for small kitchens, check out the Tribest Shine Juicer.

Be sure to wash it well before juicing as celery is always on the EWG's Dirty Dozen list for high pesticide residue.

Nutrition

Calories: 6kcalCarbohydrates: 1gProtein: 0.3gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.01gSodium: 32mgPotassium: 104mgFiber: 1gSugar: 1gVitamin A: 180IUVitamin C: 1mgCalcium: 16mgIron: 0.1mg

Tried this recipe?Let us know how it was with a comment and leave a star rating!

Seared Scallops with Orange Miso Sauce

02/09/2013 by Sally Cameron 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.

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.

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.

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

Raspberry Sauce (Raspberry Coulis)

04/21/2026 by Sally Cameron 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.

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.

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.

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.

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

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Prep Time 0

Cook Time 10

Total Time 10

Course Breakfast, Dessert, Sauce

Servings ¼ cup servings or yield 2 ¼ cups

Calories 58 kcal

Equipment

▢
3-quart saucepan

Ingredients

▢ 24 ounces frozen raspberries thawed but not drained
▢ 3-4 tablespoons sugar or monk fruit/allulose blend
▢ 1 tablespoon cornstarch
▢ 1 tablespoon water

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

Tried this recipe?Let us know how it was with a comment and leave a star rating!

Blintzes With Cheese (Gluten-Free Option)

04/16/2026 by Sally Cameron 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.

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.

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.

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.

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.

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.

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.

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

Easy Ham Salad Recipe

04/07/2026 by Sally Cameron 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.

Chop ham into small pieces about ½" - ¾" for the food processor.

Chopped ham in a food processor workbowl.

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.

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.

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

Baked Pistachio Crusted Salmon

03/19/2026 by Sally Cameron 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.

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.

Evenly spread the honey mustard over the filet tops and sides.

Pieces of salmon with a pistachio crust patted on top.

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:

Riced mashed potatoes.
Simple roast asparagus or easy french green beans.
Honey roasted carrots.
Fennel orange salad with orange vinaigrette.

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

Gluten-Free Mac and Cheese (Baked)

03/31/2026 by Sally Cameron 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

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.

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.

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.

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.

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.

Add the salt, pepper, and paprika.

Adding grated cheese to a white sauce in a pot, to make cheese sauce.

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 Carrot Cake

03/26/2026 by Sally Cameron Leave a Comment

This gluten-free carrot cake tastes like the classic: moist, warmly spiced, and finished with rich cream cheese frosting. Finely grated carrots and a touch of pineapple keep the crumb tender, with optional coconut and nuts for great texture. It's baked in one pan-no layers, no fuss-making it perfect for holidays, potlucks, or an easy weekend dessert that nobody will guess is gluten-free.

A slice of gluten-free carrot cake with cream cheese frosting sprinkled with nuts.

This carrot cake started as my aunt's beloved 1970s family recipe and I still remember it. I've adapted it for how we eat now-lightening up the sugar and oil, making it gluten-free, while keeping all the flavor that made her carrot cake a favorite. Originally the recipe was for a 9x13 cake, but I've scaled it down to be an everyday cake baked in an 8½-inch square pan. One bite and no one will guess it is gluten-free.

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Gluten-Free Carrot Cake Recipe Highlights

Easy one-pan cake - No layers, no fuss.
Classic carrot cake taste - Warm spices, coconut, and nuts.
Tender crumb - Finely grated carrots and crushed pineapple.
Make-ahead friendly - Great made a day ahead. Bake and cool, frost, then refrigerate overnight.
Flexible toppings - Cream cheese frosting, dairy-free options, or powdered sugar.

If you love carrot cake, try these gluten-free carrot cake muffins for breakfast or a snack.

Ingredients You'll Need

Carrot cake

Gluten-free flour blend - Use a good 1:1 baking blend that includes xanthan gum (like King Arthur Measure for Measure).
Baking powder - Helps the cake rise and stay light.
Baking soda - Works with the pineapple's natural acidity for lift and browning.
Ground cinnamon - Classic warm carrot cake flavor.
Ground nutmeg (optional) - Adds a little warm depth.
Ground ginger (optional) - A warm spice that plays well with cinnamon and nutmeg.
Eggs - Provide structure and richness, especially important for a gluten-free cake.
Sugar - A mix of light brown sugar and granulated sugar for balanced sweetness and a little caramel depth. Lighter than the original recipe, but still sweet enough.
Neutral oil - Avocado oil, a clean neutral oil, to keep the cake moist.
Vanilla extract - Rounds out the sweetness and warm spices.
Crushed pineapple - Well-drained pineapple adds moisture, gentle fruitiness.
Grated carrots - Finely grated fresh carrots add natural sweetness, color, and moisture; skip pre-shredded carrots, which are dry and coarse.
Chopped nuts - Pecans or walnuts for nutty flavor and a bit of crunch.
Unsweetened shredded coconut - Adds texture and a touch of natural sweetness; easy to omit if you prefer a smoother cake (or for an allergy).

Cream cheese frosting

Cream cheese - Use full-fat block cream cheese for best structure.
Unsalted butter - Adds richness and helps frosting set.
Powdered sugar - Provide frosting body, add to taste.
Vanilla extract - For classic flavor, use good quality real vanilla.

Please see the recipe card for measurements and salt.

Chef's tip: Sweeteners for cream cheese frosting
I often make this frosting with a powdered monk fruit + allulose blend instead of powdered sugar. It measures 1:1, tastes clean, and still gives a smooth, creamy texture. Use this swap for the frosting only-the cake needs real sugar for moisture, texture, browning, and proper rise.

For another beautiful, simple cake, try this lemon olive oil cake made with almonds and polenta.

Substitutions and Variations

Raisins (optional) - Add ½ cup raisins for little pops of sweetness. Golden raisins are my preference because they're plumper, milder, they blend into the cake and look nicer. If your raisins feel dry, soak 10 minutes in hot water, then drain and pat dry before folding in.

Dairy-Free Topping Options

Use vegan cream cheese and plant butter - Violife and Tofutti vegan cream cheese are well rated, try Miyoko's or Earth Balance sticks for plant butter.
Coconut whipped cream - Chill a can of coconut cream, then whip with vanilla and sweetener. Coconut cream tends to whip up more reliably.
Dairy-free "cream" whip - A plant-based heavy cream alternative, whipped and lightly sweetened.
Skip the frosting - Dust lightly with powdered sugar for a simple finish.

How to Bake a Gluten-Free Carrot Cake

Draining crushed pineapple through a sieve into a bowl.

Drain crushed pineapple over a bowl with a sieve, pressing out the juice very well. It should be fairly dry.

Finely grated orange carrots in a food processor workbowl.

Peel and grate carrots in a food processor with the fine grating disc, or by hand with a fine grater.

Sifted flour and spice in a bowl with the sifter nearby.

Sift flour, spices, baking powder and soda, and salt to lighten and remove any lumps. Use a sifter or sieve.

Mixing wet ingredients for cake batter in a glass bowl.

Whisk together the eggs, both sugars, vanilla, and oil until smooth.

Cake batter with carrots, pineapple, and coconut in a glass bowl.

Fold in the carrots, pineapple, nuts, and coconut.

Adding dry ingredients to wet ingredients for a carrot cake batter.

Add the dry ingredients and stir together just until blended.

Carro cake batter poured into a square metal cake pan for baking.

Pour carrot cake batter into the prepared pan and smooth the top.

Baked gluten free carrot cake on a cooling rack.

Bake at 350°F for 35-40 minutes, until internal temperature reaches 205°F, the cake is golden brown and the top springs back when touched. Cool 15 minutes before slicing or 1 hour before frosting.

Sifted powdered sugar in a stainless steel bowl.

Sift the powdered sugar (or monk fruit/allulose) in a bowl or onto wax paper for the frosting.

Whipped cream cheese, butter, and powdered sugar for frosting.

Whip the room temperature butter and cream cheese until fluffy and smooth, add the powdered sugar and beat into frosting. Add vanilla at end. Add more powdered sugar if needed.

How to Frost the Cake

Let the cake cool completely before frosting. Cream cheese frosting is easiest to spread when it's soft, but for neater slices, refrigerate the frosted cake for 20-30 minutes (or overnight) to help the frosting set. This is a very moist cake, so slices won't be perfectly sharp-wipe the knife between cuts. For the best flavor and texture, let chilled cake sit at room temperature briefly before serving.

Serving Suggestions

Classic: Cream cheese frosting (sprinkle with toasted pecans, walnuts or coconut).
Simple: Dust with powdered sugar and serve as-is.
Brunch: Fresh berries and lightly sweetened whipped cream or the cream cheese.
Dairy-free: Coconut whipped cream or vegan cream replacement.

Storing and Freezing Gluten-Free Carrot Cake

Make-ahead tip: This cake is great made a day ahead. Bake and cool, frost, then refrigerate overnight. Slice the next day for cleaner cuts, and let pieces sit at room temperature briefly before serving.

Store unfrosted cake covered at room temperature for 1 day or refrigerated longer. If frosted with cream cheese frosting, store covered in the refrigerator.

Chef's Storage tip: Avoid wrapping the cake directly in plastic wrap-it can trap moisture and make the surface a little sticky. Store in a cake dome or airtight container with a little head room, or wrapped in parchment first, then loosley in plastic.

Freeze the unfrosted cake (whole or sliced) well wrapped. Thaw overnight in the refrigerator, then bring to room temperature before serving. For best texture, frost after thawing.

Recipe FAQS

Can I make carrot cake sugar-free?

I don't recommend fully swapping the sugar in the cake for sugar-free sweeteners. In baking-especially gluten-free-sugar doesn't just add sweetness; it also affects moisture, texture, browning, and how the cake rises. Changing that can make the crumb dry, rubbery, or pale. The easiest place to cut or remove sugar is in the cream cheese frosting, which works well with powdered monk fruit/allulose blends.

Can I make this carrot cake dairy-free?

Yes. The cake itself is dairy-free as written. For topping, use a dairy-free cream cheese frosting (vegan cream cheese + vegan butter) or serve with whipped coconut cream. See options in the Substitutions section.

How finely should I grate the carrots?

Finely grated carrots work best-they melt into the batter and keep the cake tender. It's best to use a food processor with the fine grating disc or a box grate on the fine side. Coarse or pre-shredded bagged carrots can make the texture drier and more stringy, so grate them fresh.

Do I have to use pineapple?

The pineapple adds moisture, tenderness, and sweetness. If you omit it, the cake may be a bit drier.

More Gluten-Free Baked Dessert Recipes

More fantastic desserts, all gloriously gluten-free and no one would ever guess.

Did You Make This Recipe?

If you make gluten-free carrot cake, please leave a comment and let me know. I love to hear from you and your comments help other readers too.

📖 Recipe

Homemade Lemon Custard Ice Cream

09/22/2015 by Sally Cameron 6 Comments

Bright, creamy, and refreshingly tart, this homemade lemon custard ice cream is pure sunshine in a scoop. Made with a rich egg yolk custard base, it's ultra-smooth and velvety with the perfect balance of sweet and tangy. Whether you're cooling off on a warm day or craving a citrusy dessert, this luscious ice cream is guaranteed to bring a little joy to every bite for ice cream lovers.

Custard ice creams are rich, creamy and smooth, because the base is thickened with egg yolks. They are sometimes referred to as frozen custards rather than ice cream, or French-style ice creams. Whatever you call them, custard ice creams are delicious, plus they scoop easier after being in the freezer versus getting icy. This lemon custard ice cream is of our favorites.

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Why You'll Like This Recipe

Great texture: lemon custard ice cream is rich and creamy.
With an ice cream maker, it's easy to make.
Lemon lovers will be very happy!

Lemon Custard Ice Cream ingredients

For your shopping list:

Dairy: Use real heavy cream and whole milk combined for balanced richness.
Lemons: Use both the zest and juice for big lemon flavor.
Sweetener: Natural granulated sugar.
Eggs: All you need is the yolks.

Please see the recipe card for measurements.

Love lemon? This lemon olive oil cake is another terrific lemon dessert.

Chef's tip on lemons: I love cooking with Meyer lemons and am fortunate to grow them. With their smooth skin, Meyer lemons are a little sweeter and more floral than a standard lemon. It is a cross between a common lemon and a sweet orange or mandarin. If only regular lemons are available they work perfectly as well.

Recipe Instructions

Before you start, set up an ice bath. Fill a large bowl half full of ice and cold water.

Step 1: Combine cream and milk into a medium saucepan (about 3 quarts) over medium heat. When hot and add lemon zest and turn heat down, allowing the zest to infuse while you work on the eggs and sugar.

Step 2: While the lemon is infusing, whisk egg yolks and sugar together in a bowl until smooth.

Step 3: Is called tempering. Add a ¼ cup of the hot dairy to the eggs yolks bowl and whisk until smooth. Do this again, and one more time. This is so your egg yolks don't scramble. Lastly pour the yolks into the pan on the stove and stir. Here's where you need to be patient, but it doesn't take long.

Step 4: Cook the custard, stirring as it cooks. You will feel it tighten up and thicken as you stir. The custard is done when it coats the back of a spoon and leaves a line through it. Remove from the heat, add lemon juice and pinch of sea salt.

Step 5: Chill the lemon custard base by nestling the bowl into the ice bath. Stir to release the heat. When cold, pour the base through a fine sieve to catch any bits of stray egg yolk, then refrigerate until very cold, about 1-2 hours.

Finished lemon custard ice cream in a silver ice cream maker, ready to scoop.

Step 6: Add the chilled lemon custard ice cream base to your ice cream maker and process according to the manufacturers directions for your machine.

Chef's tip on pans: When making custard you need a heavy pan because the weight distributes heat gently and evenly. Even heat distribution cooks egg yolks without scrambling them. Almost any 3 quart heavy pot will do, but I use a pan called a saucier. A saucier has sloped sides versus straight sides, making whisking and stirring easier. They are a nice addition to your kitchen collection and for many more uses than making this lemon custard ice cream (like my beloved risotto).

Serving Suggestions

Serve lemon custard ice cream either soft serve style right out of the machine or freeze for a few hours so the is firmer and more scoop-able. And if you love ice cream, here is the absolute best ice cream scooper!

Chef's tip on ice cream storage: I've tried lot of containers for freezing homemade ice cream from metal to plastic and paper. Here is the best ice cream tub and all that I now use. Ive tried the oval shaped containers that promote easier scooping, and while I have several of them, I still prefer a good old fashioned round tub.

Recipe FAQs

What are the best lemons for making lemon ice cream?

I prefer making lemon ice cream with Meyer lemons. Meyers are a little sweeter and more floral that a standard lemon, but any lemon will do! Use what is in season and best at the market. Find them online as well. If you live in a temperate area, try growing your own tree. They are easy to grow both in the ground and in containers. Last tip, use organic, untreated lemons for the best lemon ice cream.

How do you incorporate the lemon flavor into the ice cream?

For big lemon flavor in lemon ice cream you need fresh lemons, not the bottled juice. Use both the lemon juice and the lemon zest. The lemon zest is really where the big flavor is. Don't use the white part called the pith, as it is bitter.

If it's still not lemony enough for you, add a couple drops of lemon essential oil (to the ice cream base) to boost the lemon flavor. That's a great trick.

How do you balance the sweetness and tartness of the lemon ice cream?

Don't use too much sugar so that the natural tartness of the lemon shines through. Lemons will vary in their flavor by variety and season. Taste the ice cream base and make your own adjustments.

How do you prevent the ice cream from becoming too icy or hard?

To prevent ice cream from becoming too hard, I've found that using the right container for freezer storage makes a big difference. The winner in my house is
freezer-safe containers keep out air and seal in flavor with a silicone lid that seals tight. Choose the right size container as well, the size that fills just to the top and seals out air.

Another tip, here is when you need to use sugar. Substituting sugar substitutes is fine if you plan to serve it soon after it it finished, but they tend to get icy after longer freezing.

More Lemon Recipes

For another lovely lemony dessert, try this lemon mousse, and all time favorite lemon recipe.

⭐️Did you Make This Recipe?

If you make this lemon custard ice cream, 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

Lemon Custard Ice Cream

Sally Cameron

Lemon lovers rejoice with this creamy, dense, smooth and rich, custard based ice cream. Simple fresh ingredients. You'll need an ice cream maker. If you're making this in spring, try it with Meyer lemons if you can find them.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Freeze 6

Total Time 6 25

Course Dessert, ice cream

Cuisine American

Servings servings

Calories 432 kcal

Equipment

▢
Ice Cream Maker

Ingredients

▢ 2 cups heavy cream
▢ 1 cup whole milk
▢ 2 tablespoons finely grated lemon zest use a microplane zester
▢ ⅔ cup sugar or ¾ cup powdered allulose for sugar-free, see note below.
▢ 5 large egg yolks
▢ ⅔ cup lemon juice 3 large lemons
▢ pinch salt

Instructions

Set up

Create an ice bath by filling a large bowl with ice and water ¾ full and set aside to cool ice cream base. Set a medium bowl into the ice and place a sieve on top.

Prep lemons

Zest and juice lemons. You need ⅔ cup of strained juice and about 2 tablespoons of lemon zest.

Cook the custard base

Pour cream and milk into a medium saucepan (about 3 quarts) and add lemon zest. Turn heat to low and allow the zest to infuse the dairy while you work on the eggs and sugar.
Whisk sugar and yolks together in a medium bowl until thick and smooth.
Bring the dairy to just under a simmer with little bubbles starting at the edges. Get the dairy hot but don't boil it. Slowly add a ¼ cup of the hot dairy to the yolks and whisk until smooth. Do this 3-4 times to "temper" the eggs so they do not scramble when you add them into the pan to cook the custard.
Add the egg-sugar-dairy mixture back into the pan over medium-low heat and whisk until smooth. Cook, stirring continually. until the custard thickens and coats the back of a spoon when you draw a line through it with your finger, about 5 minutes. Watch the heat and turn down if needed. You don't want scrambled eggs.
Turn off heat. Stir in lemon juice and salt.

Strain the custard base

Pour the liquid custard through the sieve into the medium bowl to catch any egg bits and lemon zest. Stir for 5 minutes until the temperature of the liquid custard drops to 70°F or under so it is safe to put in the refrigerator for full chilling.

Chill the custard base fully

Cover the custard and place in the refrigerator for a few hours until it gets very cold, about 2 hours. When cold, churn in your ice cream maker. When done, scoop into an ice cream container, cover and freeze for several hours.

Notes

The colder the ice cream base is, the faster it will freeze in your ice cream maker.

As we eat lower carb, I now make this delicious lemon ice cream with powdered allulose. It sweetens without sugar. Although it is a natural sugar, the body does not metabolize it, so no net carbs.

If you use powdered allulose, each serving of lemon custard ice cream provides 6.5 grams of carbs, versus 29 grams of carb for sugar.

Nutrition

Calories: 432kcalCarbohydrates: 29gProtein: 6gFat: 34gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 248mgSodium: 44mgPotassium: 183mgFiber: 0.3gSugar: 27gVitamin A: 1439IUVitamin C: 14mgCalcium: 125mgIron: 1mg

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Greek Chicken Meatballs

04/09/2026 by Sally Cameron 1 Comment

These Greek chicken meatballs are light, tender, and packed with Mediterranean flavor. Made with lean ground chicken, garlic, onion, a little Greek feta, fresh herbs, and bright lemon zest, they're perfect for an easy weeknight dinner. Serve them with lemon-herb rice, a fresh cucumber-tomato salad, or build a Mediterranean bowl with tzatziki.

A grain bowl filled with greek chicken meatballs, rice, tomatoes, cucumbers, olive, and tzatziki sauce.

I love meatballs, and this Greek chicken meatballs recipe is a lighter take on Greek keftedes-made with ground chicken instead of beef (or beef and pork) and baked instead of fried. They're comforting, flavorful, and naturally portioned into bite-sized perfection, with feta, fresh herbs, and lemon zest adding bright Mediterranean flavor for a tender, light, and perfectly moist meatball-especially served with homemade tzatziki sauce.

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Greek Chicken Meatballs Recipe Highlights

Bold Mediterranean flavor - Garlic, oregano, parsley, and mint bring classic Greek flavor to every bite.
Lighter and leaner - Made with ground chicken and baked, not fried.
Versatile and meal-prep friendly - Serve with rice, orzo, or salads, or tuck into pita with tzatziki. They reheat well and freeze beautifully.
Lighter and leaner - A healthy weeknight option made with ground chicken and baked, not fried.

For more Greek flavors, make this Greek Lemon Chicken Soup.

Ingredients You'll Need

Ingredients for Greek chicken meatballs in prep bowls on the counter.

Ground chicken - Use a dark-meat blend or a higher-fat grind for the most tender, juicy meatballs. Notes below.
Breadcrumbs - Use gluten-free or regular. Acts as a binder to keep the meatballs light and tender.
Milk - Combines with breadcrumbs to form a panade (the secret to tender meatballs). Dairy-free notes below.
Egg - Helps bind the mixture so the meatballs hold together.
Garlic - Fresh cloves add robust, classic Greek flavor.
Onion - Red onion is common in Greek cooking, but yellow or brown onion works well too.
Oregano - A must for Greek flavor; dried works great here.
Fresh parsley - Adds freshness and color.
Fresh mint - Adds a bright, refreshing Greek note (optional but wonderful).
Dill - Another classic Greek herb that pairs beautifully with chicken and feta.
Lemon zest - Brightens the entire mixture without adding extra moisture.
Feta - Greek feta adds salty tang and helps keep chicken meatballs moist; buy a block and crumble or finely grate it yourself..

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

Chef's Tip: Buying Ground Chicken
Skip the 99% lean ground chicken for meatballs-it tends to bake up dry and crumbly. For the best flavor and texture, look for ground chicken with a little more fat. Since packages don't always list a lean/fat ratio, use the nutrition label: aim for about 8-10 grams of fat per 4-ounce serving. That usually means a blend of white and dark meat, which stays tender and moist. Remember, fat = flavor.

Substitutions and Variations

Ground turkey - Swap in ground turkey (preferably dark meat).
For dairy-free - Use unsweetened almond milk and skip the feta, or use a dairy-free feta alternative.

For another meatball recipe, try this Meatball Stroganoff recipe.

How To Make Greek Chicken Meatballs

Pre-heat the oven to 400°F. Line a sheet tray with parchment paper.

A mix of breadcrumbs and milk, a binder for chicken meatballs, in a bowl.

Add milk and breadcrumbs to a bowl and mix. Allow to stand 5 minutes.

Glass bowl with egg, herbs, onion, breadcrumbs and milk for a meatball base mix.

Add onion, cheese, egg, herbs, garlic-all except the meat.

Mixed base ingredients for Greek chicken meatballs before the meat.

Mix the meatball base mix well.

Adding pink chicken meat to a bowl of breadcrumbs, herbs, egg, and more as a chicken meatballs mix.

Add the ground chicken and mix well but gently, don't overwork the meat to keep meatballs tender. Using gloves helps.

Portioning Greek chicken meatballs mix onto a baking tray with a scoop.

Portion the meatball mix onto the lined baking sheet, using a disher (aka scoop) keeps them perfect sized. After portioning, roll them into round balls in your palms. Bake for 12-13 minutes until 165°F.

A white bowl of golden Greek chicken meatballs sprinkled with red onion and herbs.

Serving Suggestions

Mediterranean rice bowl - Serve over rice with cucumber, tomatoes, red onion, kalamata olives, and tzatziki for a balanced meal.
Orzo or other grains - Pair with lemony orzo, farro, or quinoa and fresh herbs.
Add a salad - Serve with this tossed Greek Salad with a lemon-oregano vinaigrette.
With roasted vegetables - Great alongside zucchini, peppers, asparagus, or Brussels sprouts.
As an appetizer - Make smaller meatballs and serve with homemade tzatziki for dipping (or a lemony tahini sauce) as a hearty party bite.

Storing and Freezing

Refrigerator: Let the meatballs cool, then store in an airtight container in the refrigerator for 3-4 days.

Freezer: Greek chicken meatballs freeze great. Cool completely, then freeze on a parchment-lined sheet pan until firm (about 1-2 hours). Transfer to a freezer bag or airtight container and freeze for up to 2-3 months.

Reheating: Warm in a 350°F oven, covered in a bowl, until heated through, or microwave on lower power for a few minutes until hot.

Recipe Faqs

Why are my chicken meatballs dry?

Chicken is lean, so over-baking (or using 99% fat-free ground chicken) make them dry. Use chicken with some fat (8-10% is ideal) and bake just until they reach 165°F.

Can I make these Greek chicken meatballs in the air fryer?

Probably, yes - but I haven't tested this recipe in the air fryer for timing. Because air fryers have a smaller basket, you'll need to cook them in batches (this recipe makes about 32 bite-size meatballs (with a #40 scoop). For that reason, the oven is usually faster overall: you can bake the whole batch at once in about 12-13 minutes. If you do try the air fryer, cook in a single layer and use an instant-read thermometer to confirm 165°F.

How do I keep meatballs tender?

Use a simple breadcrumb-and-milk "panade" that acts as a binder and tenderizer in ground meat, mix gently (don't overwork the meat), and bake just until the meatballs reach 165°F. Over-mixing and over-baking are two fast ways to dry chicken meatballs out.

More Mediterranean Flavors

Craving more Mediterranean flavor? Try one of these recipes next.

If You Make Greek Chicken Meatballs

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

📖 Recipe

Dijonnaise (Creamy Mustard Aioli Sauce)

03/05/2026 by Sally Cameron Leave a Comment

Dijonnaise is a quick, creamy mustard aioli sauce made with good mayonnaise, Dijon mustard, garlic, and lemon. Tangy, savory, and ready in minutes, it's one of my go-to sauces for making chicken, pork, steak, salmon, sandwiches, fries, and vegetables taste finished. It's so handy to have in the fridge!

A jar of cream Dijon mustard aioli sauce with a white ceramic spoon.

I've made this homemade Dijonnaise for years - also called a creamy mustard aioli that starts with good store-bought mayonnaise instead of making mayonnaise from scratch. To build flavor, I use two kinds of mustard, lemon, and garlic. The result is a fast mayo mustard sauce that comes together in minutes and instantly finishes a dish with creamy, tangy flavor. You probably have everything you need in the fridge.

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Dijonnaise Recipe Highlights

Make-ahead friendly - Stir it together in minutes and refrigerate until ready to use.
Easy and fast - No blender required, just a bowl and a spoon for a quick sauce.
Versatile - Perfect with grilled meats, seafood, sandwiches, and vegetables, or as a quick dip or drizzle.

For a gentle garlic flavor, replace the raw garlic with two garlic confit cloves, mashed into a paste. It's delish and easy to make.

Ingredients You'll Need

Prep bowls with ingredients to make mayo mustard sauce.

Mayonnaise - Use a good-quality thick mayo as the base, egg-free if needed.
Dijon mustard - Smooth, sharp, and classic; this is the main flavor driver and my go-to for a refined Dijonnaise. See mustard options below. for fun.
Whole grain mustard - Adds texture and little pops of mustard seed for a more rustic, interesting bite.
Garlic - Fresh garlic gives Dijonnaise backbone (skip it if sensitive).
Lemon juice - A little brightens and balances the richness.
Dry mustard powder - A little optional insurance if your aioli gets too loose.

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

Chef's Tip: Choosing the Right Mustard. While Dijon mustard is the key, you have options on mustards to change things up. One swap will completely change your mustard aioli into a fun new flavor, making it endlessly useful.

Dijon - Smooth, sharp, and balanced. The natural choice for Dijonnaise.
Whole Grain - Adds texture and little pops of flavor. Beautiful with steak or roasted vegetables.
Spicy Brown - Slightly coarser with more warmth and bite.
English Mustard - Very hot. A small amount goes a long way.
Honey Mustard - Sweeter and more casual, great for dipping.
Chinese Hot Mustard - A very sharp, fiery mustard from Chinese cuisine.
Yellow mustard - Mild, vinegary, classic. Fine in a pinch, but it tastes more "ballpark" than "bistro."
Flavored mustards - Such as tarragon Dijon, black currant Dijon, provencal, or green peppercorn Dijon. Look for the French brand Edmond Fallot.

Here's another terrific aioli recipe - my spicy harissa aioli, great on tacos, bowls, and salmon.

Substitutions and Variations

Honey Mustard Dijonnaise - Add 2 teaspoons honey, then taste and add more as desired.
Herby Dijonnaise - Add chopped soft herbs such as dill, chives, chervil, tarragon, or parsley.
Horseradish Mustard Aioli - Add prepared horseradish for a sharper kick and steakhouse-style edge. A small amount goes a long way; drain or strain off excess liquid first.

How to Make Homemade Dijonnaise (Mustard Aioli)

Ingredients for dijon mustard aioli sauce in a glass bowl for mixing.

Add mayo, mustards, salt, lemon juice, to a bowl.

A microplane zester with garlic paste over a glass bowl.

Add the garlic, best to use a microplane zester for a fine paste that melts in.

Finished Dijon aioli with a silver whisk in a glass bowl.

Mix until it becomes a smooth mustard sauce. Refrigerate until serving.

How to Thicken or Thin Dijonnaise

If it's too thin, too much lemon juice is usually the culprit, especially if your mayonnaise is on the lighter side. Start with a small amount of lemon and add more to taste. If it's already loose, whisk in a small pinch of dry mustard powder and let it sit a few minutes to thicken. The powder absorbs a bit of moisture and subtly tightens the texture while adding gentle bite. Add more in small increments (⅛ teaspoon at a time) so it doesn't turn sharp.

Chef's Tip: From-Scratch Mayonnaise Option
If you want to go full-scratch dijonnaise, start with my blender homemade mayonnaise as the base. I begin the emulsion by hand, then finish in the blender while slowly drizzling in the oil for the best texture. Homemade mayo is incredible - it just doesn't keep as long in the fridge because it's made with raw egg and no preservatives.

Serving Suggestions

This is the kind of sauce that makes a simple plate feel finished - keep it in the fridge and you'll find excuses to use it. I often serve it with steamed salmon.

As a dip - Serve Dijonnaise with grilled or roasted vegetables (asparagus, green beans, broccoli, cauliflower), sweet potato fries, regular fries, or roasted baby potatoes.
With grilled mains - Spoon alongside grilled chicken, pork chops or tenderloin, steak, salmon, bacon-wrapped scallops, shrimp skewers, or burgers.
As a spread - On burgers, chicken sandwiches, turkey sandwiches, BLTs, or wraps instead of plain mayo.
For boards and platters - Add to a charcuterie board with sausages, roast pork, ham, or grilled kielbasa; great with pickles and crunchy veggies.

Storage

Store Dijonnaise in an airtight container in the refrigerator for 1-2 weeks. Use a clean spoon each time and keep it cold, preferably not in the refrigerator door. If you add fresh herbs, use it within 3-4 days. If made with homemade mayonnaise, use within 3-5 days. Discard if the sauce changes in smell, color, texture, or develops any separation that doesn't stir back together.

More Homemade Condiment Recipes

From flavorful sauces and aiolis, to homemade enchilada sauce, BBQ sauce, and blueberry compote, I love making homemade condiments! They are easy, gluten-free, and really versatile to have on hand.

If You Make Dijonnaise

Please let me know by leaving a comment. I love to hear from you and your comments help other readers too. And please leave a ⭐⭐⭐⭐⭐. Thank you!

📖 Recipe

Homemade Mayonnaise in a Blender

05/19/2015 by Sally Cameron 4 Comments

Homemade mayonnaise is a classic emulsion of egg yolk and oil, brightened with a little mustard and vinegar (or lemon). With a whisk to get it started and a blender to finish, you can make thick, creamy homemade mayonnaise with a clean, fresh flavor that's hard to beat. Use it as-is, or stir in chopped herbs for an herby mayonnaise that's perfect for sandwiches, grilled chicken, and roasted vegetables.

A jar of homemade mayonnaise with herbs.

If you've only had store-bought mayonnaise, homemade will surprise you. It's rich, silky, and fresh, and it instantly upgrades everything from sandwiches to simple grilled chicken. A jar is convenient - but homemade mayo is a whole different experience.

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Homemade Mayonnaise Highlights

Better flavor - Fresh, clean, and silky, with a richer taste than most jarred mayo.
Control the oil - Choose the oil you prefer, which changes both flavor and nutrition.
Customizable - Keep it classic or add herbs, garlic, lemon, or spices.
Great foundation sauce - The base for quick aiolis, creamy dressings, and sandwich spreads.

Chef's Tip: Why Make Mayonnaise at Home?
Not all store-bought mayo is the same - some brands are very clean. Homemade mayonnaise is about control and flavor: you choose the oil, the acidity (lemon or vinegar), and the seasoning, and you can keep the ingredient list short and simple. It's naturally gluten-free when made at home, and it skips any added thickeners or stabilizers (like modified food starch or cellulose) that some commercial brands use to adjust texture and extend shelf life.

Try homemade mayonnaise in this broccoli-cabbage slaw recipe.

Ingredients You'll Need

Egg yolks - Yolks contain lecithin, the natural emulsifier that helps the oil and the water-based ingredients bind into a thick, creamy mayonnaise.
Acid - White wine vinegar or lemon juice adds brightness and balances the richness.
Mustard - Dry mustard powder adds flavor and supports the emulsion.
Cayenne pepper - Just a pinch for subtle warmth (optional, but I love it).
Oil - Use extra virgin olive oil, avocado oil, or a clean neutral oil. Skip standard vegetable oil if you want the cleanest flavor. Oil tips below.
Fresh herbs (optional) - Finely chopped herbs add color and fresh flavor (great for sandwiches and grilled meats).

Chef's Tip: The Oil Matters Most
Mayonnaise is basically oil, emulsified - so the oil you choose matters. Many common "vegetable oils" are produced to be neutral and shelf-stable, which usually means they're heavily refined through standard industrial processing steps (refining/neutralizing, bleaching, deodorizing, etc.). For homemade mayo, I stick with oils I consider a clean choice:

Avocado oil - Mild, clean, classic mayo flavor.
Extra virgin olive oil (EVOO) - Richer flavor; if it's peppery or stronger tasting, blend ½ EVOO + ½ avocado.
Zero Acre oil - Neutral cultured oil, clean option to vegetable oil.

Choose what aligns with your preferences, because you'll taste the oil in every bite. Note - the lead photo of the mayo was made with all olive oil, which is why it is such a rich gold color. The color of your mayonnaise will depend on the color of the oil you use.

How to Make Homemade Mayonnaise (blender Method)

The key to making homemade mayonnaise is time and a little patience - two words that make us cringe. It takes about 15 minutes to make 1 cup. For simple mayo? Yes. And it is worth it. My technique is to start by hand and finish it in the blender for the richest, creamiest emulsion.

Start by Hand

Begin by whisking the yolks, dry mustard, vinegar, salt, pepper and cayenne together in a small bowl. Whisk in the oil a drop at a time. Seriously, drop by drop at the start. That sets up the emulsion. It starts to get creamy and smooth.

Chef's tip - To stabilize the bowl so you can both pour and whisk at the same time, nestle the bowl in a twisted kitchen towel.

A small bowl nestled in a dish towel to prevent slipping.

Blender Finish

After you have added a small amount of oil and the emulsion is working, you can transfer it to the blender to complete the process.

So why not start in the blender? Because the small amount of yolks won't come above the spinning blades of the blender, so the emulsion doesn't start right. Maybe if you were making a double batch. I make small batches, just 1 cup at a time.

Finishing in the blender, thick and creamy.

How to Fix Broken Mayonnaise

If you add the oil too quickly, the emulsion can "break" - meaning your thick, creamy mayo suddenly turns thin, oily, and separated. Don't worry. It's fixable.

To fix it:
In a medium bowl, whisk 1 fresh egg yolk until smooth. Then, very slowly drizzle the broken mayonnaise into the yolk while whisking constantly. As it re-emulsifies, you'll see it thicken back up. Once it's stable again, you can add the remaining broken mayo a little faster - but still in a steady stream.

Chef's tip: A teaspoon of water can also help the emulsion catch if it's being stubborn.

Ways to Use Homemade Mayonnaise

Spread it on burgers and sandwiches.
Use as a sauce for fish, chicken, or grilled meats, like this quick Harissa Aioli.
Dip with veggies for an easy snack, like this Buffalo Ranch dip.
Turn it into dressing - thin with a little lemon juice or vinegar.
Pair with artichokes - steamed or grilled, as a dipping sauce.
Make chicken salad or slaw - it's especially good in broccoli-cabbage slaw).
Flavor it fast - add garlic for aioli or Dijon for mustard mayo.
Eggs - Make the best deviled eggs.
Pair with potatoes - Make this French potato salad.

The finished mayo, stirring in fresh chopped herbs.

How Long Does Homemade Mayonnaise Last? Storage Tips

Because it is made with raw egg yolks, homemade mayonnaise doesn't keep as long as commercial mayo. For best quality, store it covered in the refrigerator and use it within 2-3 days.

If using raw yolks concerns you, buy pasteurized eggs. According to the USDA, homemade mayonnaise made with pasteurized eggs can be stored for up to 4 days when refrigerated.

Recipe FAQs

Why did my mayonnaise break?

Mayonnaise usually breaks when the oil is added too quickly or the mixture doesn't emulsify properly at the start. Slow the drizzle, keep whisking/blending steadily, and use the "fix broken mayonnaise" method if needed.

Why is my homemade mayonnaise yellow?

Color depends on the oil and the yolks. Mayonnaise made with extra virgin olive oil and deep-yellow yolks will look more golden than mayo made with neutral oils.

More Homemade Condiment Recipes

A good condiment finishes the dish. Here are a few more favorites to keep in your fridge, to add instant punch to everyday meals.

If You Make This Recipe

Please let me a comment. I love to hear from you and your comments help other readers too! And please leave a ⭐⭐⭐⭐⭐ if you can. They help! Thanks for supporting my site.

📖 Recipe

Easy Tzatziki Recipe (Greek Yogurt Sauce)

04/14/2026 by Sally Cameron 2 Comments

This easy tzatziki recipe is cool, creamy, and full of fresh, herby flavor. Thick Greek yogurt plus grated cucumber makes it naturally rich and refreshing, while garlic, dill, and lemon bring it to life. Serve it as a dip or sauce for grilled meats and chicken, Greek meatballs, seafood, or crisp vegetables-perfect for barbecues, mezze platters, and make-ahead snacking.

A bowl of Greek tzatziki drizzled with olive oil, topped with dill, surrounded be fresh veggies and crackers.

My easy tzatziki recipe stays true to its roots, with Greek yogurt, cucumber, dill, and garlic as the foundation. Traditionally, red wine vinegar is the classic acid, but I use a touch of lemon juice and fresh mint for a bright, modern twist that still tastes classic-cool, creamy, and perfect for dipping or dolloping.

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Easy Tzatziki Recipe Highlights

Fresh and flavorful - Cool, creamy, and packed with bright, herby flavor.
Fast and make-ahead friendly - Mix in minutes; even better after a short chill.
Versatile - Dip or dollop, on grilled meats and fish, with wraps and veggies.
High-protein - Naturally protein-rich (dairy-free option included).

Here's another creamy dip with greek yogurt and avocados, my avocado dip.

Ingredients You'll Need

Ingredients for Greek tzatziki in prep bowls.

Greek yogurt - Plain, unflavored, and thick. Full-fat has the best flavor and texture.
Cucumber - I use mini or Persian cucumbers. English cucumber works too.
Herbs - Fresh dill and mint add bright, classic flavor with a hint of freshness.
Olive oil - Use a good extra virgin olive oil for richness and smooth mouthfeel.
Lemon juice - Adds acidity and brightness to balance the creaminess. Red wine vinegar works too (and is traditional).
Garlic - Just one fresh clove adds a punch of flavor.

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

Substitutions and Variations

Garlic powder works in a pinch - If you don't have fresh garlic, use ¼ teaspoon garlic powder. Stir it in and let the tzatziki sit 10-15 minutes so the flavor blooms.
Dairy-free - Use a thick dairy-free Greek-style yogurt. If it's thinner than Greek yogurt, strain it briefly so the tzatziki stays thick and creamy.

Chef's Note: Choosing Yogurt
Greek yogurt is thick and creamy because it's strained, which also makes it higher in protein. If you only have low-fat or nonfat Greek yogurt, add 1 tablespoon olive oil for a richer texture (optional). Icelandic yogurt (skyr) is another great thick option-slightly less tangy than Greek, but it works beautifully here. Avoid regular yogurt unless you strain it first, as it's usually too thin for thick, creamy tzatziki.

Use extra cucumbers to make this refreshing cucumber salad with dill and feta.

How to Make Tzatziki Sauce

Finely shredded cucumbers in the workbowl of a food processor.

Finely grate the cucumbers, either in a food processor with the fine grating blade, or with a fine handheld grater.

Squeezing shredded cucumbers dry in paper towels.

Place the grated cucumber on layers of paper towels or in a clean kitchen towel, and squeeze very dry.

A glass bowl of yogurt, lemon juice, cucumber, herbs, and garlic to be mixed.

Add yogurt, cucumbers, herbs, oil, garlic, salt, lemon juice to a bowl.

A finished bowl of tzatziki, mixed, creamy, and ready to serve.

Mix until cream and smooth. Chill about 30 minutes for best flavor.

How to Serve Tzatziki

Greek tzatziki sauce is traditionally served with grilled meats like chicken, beef, or lamb-especially kabobs-but it pairs beautifully with fish and grilled shrimp too. It's a cool, creamy contrast to anything hot off the grill, and it's also delicious with steamed salmon.

For serving, keep it classic with a drizzle of olive oil and a pinch of fresh dill (or a few finely chopped cucumber pieces).

It also makes a great dip for a veggie platter-try it with cucumber slices, sweet bell peppers, carrots, or endive leaves as scoopers. Want something heartier? Serve with gluten-free crackers or flatbread, or warm pita if you're not gluten-free. Add Greek olives on the side if you'd like.

Recipe FAQs

Do I need to peel or seed the cucumber?

If using Persian or mini cucumbers, there's no need to peel or seed them. For English cucumbers, you can scoop out the seeds and peel if you prefer a smoother texture. In all cases, grate and squeeze very dry so the tzatziki stays thick and creamy.

Can I freeze tzatziki?

No, freezing isn't recommended. The yogurt and cucumber will separate and become watery when thawed. It's best made fresh.

Can I make tzatziki ahead of time?

Yes! Tzatziki actually tastes better after chilling. Refrigerate for at least 30 minutes before serving, or make it up to 1 day ahead.

How long does tzatziki last in the fridge?

Tzatziki keeps well for 3-4 days in an airtight container in the refrigerator. The flavor improves as it sits, though it may loosen slightly-just stir before serving.

More Creamy Dip & Sauce Recipes

If you love creamy, versatile sauces, here are a few more favorites for dipping, dolloping, and drizzling that are easy to make in minutes.

⭐️Did You Make This Recipe?

If you make this easy tzatziki 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.

Originally published 9-10-2018.

📖 Recipe

Red Enchilada Sauce (Gluten-Free Option)

02/17/2026 by Sally Cameron Leave a Comment

This beautiful brick red enchilada sauce is made from scratch with real dried chiles, not just chili powder. It starts with a quick homemade chile paste, then becomes a rich, velvety sauce with deep flavor and a gorgeous earthy color. It takes a few minutes longer than the shortcut versions, but it has a richness and complexity you just can't get from chili powder alone. Let me show you how to make real red enchilada sauce.

A glass jar of deep brick red enchilada sauce with a messy spoon, and dried chiles and tortillas.

I first learned to make a sauce like this decades ago in El Paso, Texas, watching a friend cook with dried chiles in her kitchen. Recently, while working on my shredded beef recipe, I dusted it off my old recipe and fine-tuned it-and I was reminded just how good a real dried-chile enchilada sauce can be. The depth of flavor is remarkable, and it's why this is my go-to sauce for red enchiladas, tacos, bowls, and more. Skip canned enchilada sauce and make it from scratch.

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Red Enchilada Sauce Recipe Highlights

Made from real dried chiles - Deep, rich flavor and color you can't get from chili powder alone.
From-scratch flavor - Smooth, velvety sauce with serious depth.
Gluten-free option - Make the roux with a GF flour blend or all purpose flour.
Beats store-bought - Fresher flavor, cleaner ingredients, that you control.
Versatile - Perfect for enchiladas, tacos, bowls, casseroles, and more.

Love green enchiladas too? Try my easy green enchilada sauce made with tomatillos.

Ingredients You'll Need

Ingredients in prep bowls to make red enchilada sauce with dried chilies, spices, oil, and broth.

Oil - Use a neutral oil for cooking such as (Zero Acre oil) or avocado oil, or olive oil.
Flour - For a quick roux to thicken the sauce. I use King Arthur gluten-free flour, or use regular all-purpose flour.
Dried chiles - The foundation of true from-scratch flavor. Use a mix of dried ancho and guajillo chilies (mild to low-medium in heat) chilies to make a quick chile paste.
Spices & herbs - Ancho chili powder, cumin, garlic powder, and dried oregano build classic enchilada sauce flavor.
Tomato paste - A flavor enhancer that provides depth and umami richness that rounds out the sauce.
Broth - Thins the sauce to the right consistency and adds savory depth. Beef broth is great; chicken broth works too, as does turkey broth.
Sweetener (optional) - A little to balance the earthiness of the chilies, use a little brown sugar, mild honey, or monk fruit, if desired after tasting.

Chef's Tip: Buying Dried Chiles
Dried chiles for making red enchilada sauce should be soft and pliable, not brittle. If they crack easily, feel dusty, or smell flat and papery, they'll make a dull sauce-grab a fresh package. Look for chiles with good color and a clean chile aroma (not musty). Store extras airtight in a cool pantry, or freeze them for longer keeping. They keep a long time.

Substitutions and Variations

Milder sauce - Use all ancho chiles, or 3 ancho + 1 guajillo for less heat and a softer, sweeter chile flavor.
Chilies options - Pasilla peppers, cascabel peppers, and Ñora peppers also work and are mild.
More heat - Add 1 chile de árbol with the dried chiles, or stir in a pinch of cayenne or chipotle powder (go easy).

Here's a quick sauce that packs a punch of flavor-my harissa aioli, which I often use on tacos and with salmon.

Chef's Tip: Why Toast Dried Chiles
Toasting dried chiles briefly in a hot, dry skillet wakes up their flavor and aroma and gives your sauce deeper, richer chile taste. Keep it quick (at most 30 seconds), just until fragrant and pliable. If chiles darken too much or start to smoke, they can turn bitter.

How to Make Red Enchilada Sauce

Removing seeds from dried chili peppers before making enchilada sauce.

Open the chilies with scissors and shake out the seeds, remove stems.

Toasting dried chili peppers in a black skillet.

Briefly toast dried chilies in a hot skillet, 15-30 seconds per side. Don't burn them.

Soaked dried chili pepper in a glass bowl.

Add toasted chilies to a bowl and cover with boiling water for 15 minutes, top with a small plate to submerge completely.

Making chili paste in a blender with soaked dried chilies and soaking water.

Add soaked peppers to the blender with ½ cup of the soaking liquid and blend into a thick paste, adding a bit more water if needed to get the blades to spin.

Making a roux with oil and flour to create a sauce base, with a silver whisk.

Make the roux, heat oil in a small pan over medium heat, add the flour and whisk until smooth, cook 2 minutes to remove raw flour taste.

Adding spices to a small pot with a roux for making red enchilada sauce.

Add the spices and tomato paste and cook 30-60 seconds, stirring.

Adding broth to a pot of spices and roux to make sauce.

7. Add the broth and whisk smooth.

Deep brick colored red enchilada sauce with a silver whisk in a small pot.

8. Add ½ cup of the chili paste and whisk sauce smooth, add salt and taste adjust for personal preference. Enchilada sauce is ready to use.

Chef's tip - taste the sauce and adjust: Dried chiles can vary in flavor depending on the variety, harvest, and batch, so taste your enchilada sauce and adjust as needed at the end. If the sauce tastes too earthy or slightly bitter, stir in more tomato paste to round it out. A small amount of sugar, starting with 1 to 2 teaspoons, can also help balance the flavor. If the sauce tastes too concentrated, whisk in a little more broth or water. If needed, thicken the sauce with a slurry of 2 teaspoons cornstarch mixed with 2 teaspoons cold water. Whisk in and cook for 1 minute.

Serving Suggestions

This red enchilada sauce is more than just an enchilada sauce-use it anywhere you want rich chile flavor.

Enchiladas - Pour over rolled enchiladas and bake until bubbly (photo below).
Tacos and wraps - Spoon over shredded beef, chicken, or roasted vegetables.
Eggs - Drizzle over scrambled eggs, omelets, or breakfast tacos.
Bowls - Use as a sauce for burrito bowls with rice, beans, veggies, and protein.
Dipping sauce - Serve warm alongside quesadillas, taquitos, or roasted potatoes.

A baking dish full of shredded beef enchiladas with a deep red enchilada sauce cilantro, and pickled onions.

Storage and Freezing

Cooled red enchilada sauce keeps 5 days in the refrigerator in an airtight container and freezes for up to 3 months. Use a jar (leave headspace), freezer container, or freeze in smaller portions for easy use later.

Thaw and Reheat

To thaw enchilada sauce overnight in the refrigerator, then reheat gently on the stovetop. If the sauce thickens after chilling or freezing, whisk in a splash of broth or water to loosen it.

Recipe FAQs

Is this red enchilada sauce spicy?

It's mild to medium, depending on the dried chiles you use. For a milder sauce, use all ancho chiles (or 3 ancho + 1 guajillo).

Can I make this enchilada sauce gluten-free?

Yes. Use a gluten-free flour blend for the roux. I use King Arthur.

Why is my sauce bitter?

Bitterness usually comes from over-toasting dried chiles or chiles that are very old. Toast just until fragrant and pliable-don't let them darken too much or smoke.

Why is my enchilada sauce too thick (or too thin)?

Sauce thickens as it simmers and can thicken more as it cools. If it's too thick, whisk in a splash of broth. If it's too thin, simmer a few minutes longer.

If it's too thin for some reason and you need the volume, add a slurry of 2 teaspoons of cornstarch or arrowroot start mixed with 2 teaspoons of water and whisk in, then cook 1-2 minutes to thicken.

More Great Mexican-Inspired Recipes

Here are more Mexican-inspired recipes-tacos, soups, a dip, and sauce-to keep the flavors going.

If You Make Enchilada Sauce

Please let me know by leaving a comment. I love to hear from you and it helps other readers too.

📖 Recipe

Beef Barley Soup Recipe (Gluten-Free Option)

03/08/2024 by Sally Cameron 19 Comments

Beef barley soup is a classic comfort-food recipe, perfect for chilly days. This hearty soup is loaded with tender chunks of chuck roast, carrots, onions, celery, tomatoes, plump barley, red potatoes, herbs, broth, and a splash of red wine for deep flavor. You can make it on the stovetop or in the Instant Pot, and the leftovers freeze beautifully. A simple gluten-free option is included.

A bowl of beef barley vegetable soup with rosemary.

This hearty beef barley soup was a favorite with my personal chef families for good reason. A few simple techniques build rich, savory flavor, and while it takes a bit of prep, the payoff is big. A slow simmer transforms chuck roast into a tender, melt-in-your-mouth beef and barley soup.

Beef Barley Soup Highlights

A hearty meal-in-a-bowl - Beef barley soup loaded with tender beef and vegetables.
Great leftovers - Reheats well and freezes beautifully.
Two easy methods - Make it on the stovetop or in the Instant Pot/pressure cooker.
Gluten-free option - Skip the barley and use the substitution notes for a gluten-free version.

For another terrific soup, try this chicken vegetable soup recipe.

Ingredients You'll Need

Don't let the list of ingredients deter you from making this marvelous soup. It's worth it!

Ingredients to make beef barley vegetable soup in bowls.

Cooking oil - Use extra virgin olive oil or avocado oil.
Boneless beef chuck roast - The best cut for beef barley soup.
Tomato paste - A trick for richer soup, savory depth.
Onion - Yellow, brown, or sweet onion all work.
Garlic - Fresh garlic cloves give the best flavor; garlic paste works in a pinch.
Wine - Dry red or white wine to deglaze the pan and captures all the browned bits.
Broth - Good quality low-sodium beef broth so you can control the salt.
Herbs - Fresh thyme and rosemary; dried herbs work too. Don't skip the bay leaf.
Tomatoes - Canned diced tomatoes with their juices add sweetness and body.
Carrots - For natural sweetness, color, and hearty vegetable texture.
Celery - Part of the classic mirepoix base with onion and carrots.
Potatoes - Red potatoes hold their shape well; leave the skins on for texture.
Pearl barley - The classic choice for this soup. Avoid quick-cooking barley, which can get overly soft. GF options below.
Worcestershire sauce - Just a little boosts savory flavor. If you need gluten-free, check the label or company website.

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

Chef's Tip: Why chuck roast is best for beef barley soup
Chuck roast is the best cut for this soup because it has the right amount of marbling and connective tissue. As the soup simmers, that connective tissue breaks down and the beef turns tender and flavorful. Plan on some trim loss-buy about 1½ pounds chuck roast to end up with roughly 1 pound of usable beef after trimming. Skip stew meat, as it can be a mix of random, often lean cuts, so results vary.

Substitutions and Variations

Stretch the soup - To feed a few more hungry mouths, add 1-2 cups more broth and an 8-ounce bag of frozen mixed vegetables (corn, carrots, green beans, peas).
Herb swap - Use dried herbs, or try Herbes de Provence for a classic French-style flavor.
Gluten-free option - Skip the barley for gluten-free and stir in cooked quinoa, brown rice, buckwheat, or millet.
No wine? No problem - Skip the wine and deglaze with a splash of broth (or water).

Try my recipe for this hearty beef stew, made fast in the Instant Pot.

Chef's Tip: Skip the beef base
Some beef barley soup recipes boost flavor with a beef base (bouillon cubes or beef paste). Those products are very high in sodium and often include additives, so I skip them. This soup builds deep, savory flavor the old-fashioned way-by browning the beef and vegetables, deglazing the pot, and simmering everything slowly.

How to Make Beef Barley Soup

These are the stovetop directions. For Instant Pot instructions, see the Notes section in the recipe card. You'll need a large, heavy pot, like a 5½-quart Dutch oven.

Slicing beef chuck roast into cuber on a white cutting board. — **Step 1: Trim excess fat and slice meat into 1-inch cubes.**

Browning cubes of beef in a dutch oven. — **Step 2: Heat oil and cook meat until browned on both sides.**

Adding tomato paste to browned meat for caramelization. — **Step 3: Add tomato paste and stir to coat meat. Cook for 1-2 minutes. Remove to a bowl.**

Sautéing onions until golden in a dutch oven for soup. — **Step 4: Add onions and saute until golden getting the browned bits off the bottom of the pot.**

Deglazing the onions in a pot with red wine for flavor. — **Step 5: Add wine (water or broth) and deglaze the pot.**

Ingredients in a pot for soup ready to be mixed together. — **Step 6: Add the rest of the ingredients to the pot and stir together**.

Browned meat on top of mixed vegetables in a pot before making soup. — **Step 7: Stir the beef into the pot.**

All ingredients for beef barley soup ready for simmering in a big pot. — **Step 8: Add the broth and stir together.**

Bring the soup just to a boil, place a lid on the pot and turn heat to low. Simmer until beef is tender to the bite and vegetables are soft. Cook time is about 45 minutes. Soup is ready! Taste and add any additional salt or pepper.

The deep colors of beef barley soup in a white bowl with herbs.

Serving Suggestions

Serve this beef barley soup hot in big bowls. If you like, finish each bowl with chopped fresh parsley and a little freshly grated Parmesan. A crusty roll is perfect on the side, and garlic toast is especially good for soaking up the broth.

Storage and Freezing

Store leftovers in an airtight container in the refrigerator for up to 3 days. This soup also freezes beautifully-portion into 2-cup containers, label and date, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently; add a splash of broth if it thickens.

Recipe FAQs

Can I make beef barley soup gluten-free?

Yes. Barley contains gluten, so for a gluten-free version, skip the barley and add a cooked gluten-free grain such as quinoa, brown rice, buckwheat, or millet near the end of cooking.

Can I make this in the Instant Pot?

Yes. The Instant Pot method is included in the Notes section of the recipe card. It shortens the cooking time while still producing tender beef and great flavor.

Why is my barley soaking up all the broth?

Barley continues to absorb liquid as it sits. When reheating, simply add a little extra broth or water to loosen the soup to your desired consistency.

Do I have to use wine in the soup?

No. The wine helps deglaze the pan and adds depth, but you can simply use a splash of broth or water instead and continue with the recipe.

More Great Soup Recipes

There's a soup recipe for every season, winter, spring, summer or fall. Check out this page for more soup recipes. Soup in the summer? Yes, try this cool and refreshing tomato gazpacho.

⭐️Did You Make This Recipe?

If you make this beef barley soup recipe, please add your comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it ⭐️⭐️⭐️⭐️⭐️. They really help other readers.

This recipe originally published 1/27/2010 as French Market Vegetable Beef Soup.

📖 Recipe

Sugar Snap Pea Salad With Lemon and Mint

03/03/2026 by Sally Cameron Leave a Comment

Sugar snap pea salad with lemon and mint is everything I love about spring in one bowl-fresh, crunchy, bright, and fast. Blanched sugar snap peas stay crisp-tender, then get tossed with a lemony Dijon vinaigrette, fresh herbs, shallot, and crunchy nuts. It's a light but satisfying side dish that pairs beautifully with roast chicken, salmon, steak, or anything off the grill.

A white bowl of bright green sugar snap pea salad with almonds, lemon, feta, and mint.

A few years ago I volunteered at a local farm that grew produce for families in need. When the snap peas were ready, harvesting them felt like reaching into a jungle-vines everywhere, with crisp, sweet peas tucked among the leaves. Ever since, I've loved sugar snap peas for their flavor and crunch, and when they're dressed with this apple cider vinaigrette they're so fresh and bright, truly the flavors of spring. I think you'll love this snap pea salad recipe.

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Sugar Snap Pea Salad Recipe Highlights

Fast, fresh, and easy - Comes together in minutes, simple prep.
Healthy and crunchy - Light, vibrant, and naturally nutritious.
Great texture - Crisp snap peas, tender shallot, and nutty almonds in every bite.
The best of spring - Bright flavors from fresh mint and lemon.
Make-ahead friendly - Prep ahead, then toss just before serving.

Looking for a good main dish to serve this with? Try my grilled lemon chicken with herbs. One of my go-to dinner recipes for grilling.

Ingredients You'll Need

Ingredients for an apple cider vinegar vinaigrette in prep bowls.

Snap pea salad

Peas - Fresh, raw sugar snap peas for sweet flavor and crisp crunch.
Almonds - Use sliced or slivered almonds for nutty flavor and great texture.
Shallot - Adds a little punch and crunch without overpowering the salad.
Herbs - I love mint here, but other soft herbs work too (see options below).
Lemon - Use the zest for bright, fresh citrus flavor. You can give the salad a squeeze of fresh juice at the end if desired or use lemon juice instead of ACV in the dressing.

Apple cider vinaigrette

Olive oil - Use a good extra virgin olive oil for the best flavor.
Apple cider vinegar - Adds a clean bite and balances the sweetness of the peas.
Dijon mustard - Helps emulsify the dressing and adds subtle tang.
Garlic - Just a little gives the vinaigrette depth.

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

Substitutions and Variations

Herbs - Not a mint fan? Swap in another soft herb such as Italian parsley, chervil, cilantro, or basil.
Oil - Use lemon olive oil for even more bright lemon flavor.
Snow peas - Snap peas give the best texture but if you can't get them, snow peas are flatter and slightly more tender but work well as a substitute. Slice them thinly for the best texture in the salad.
Add cheese - Crumbled Greek feta (in the main photo) adds flavor contrast, or shaves of Parmesan cheese add a nice salty counterpart.
Make it a meal - By adding protein, see serving suggestions below.

For another light and tasty salad, try this quinoa corn salad with lemon vinaigrette.

Chef's tip: Why blanch (and shock) sugar snap peas
Blanching is optional, but it's a smart move when you want snap peas at their best. A quick dip in boiling salted water cooks them just enough to take off the raw edge and lightly tenderize the pods-without losing their crunch. It also seasons them from the inside out. Blanching works hand-in-hand with an ice bath (blanch & shock): shocking stops the cooking instantly and helps lock in that bright green color, so your peas stay crisp, vibrant, and fresh-looking in the salad. And don't worry about the amount of salt in the blanching water, most all of it is tossed.

How to Make Sugar Snap Pea Salad

Get started by setting up and ice batch: fill a large bowl wi half ice and cold water. Bring a large pot (5 quarts) to boil and add 1 tablespoon of kosher salt per quart of water.

Blanching sugar snap peas in boiling water with salt.

Add the snap peas to the boiling salted water and cook for 90 seconds.

Blanched snap peas in a bowl of ice and water for shocking.

Drain snap peas from boiling water and plunge into ice water right away to stop the cooking process and set color.

Draining snap peas in a silver colander in a sink.

After 1 minute in the ice bath, drain snap peas and remove any ice.

Drying blanched sugar snap peas on a kitchen towl.

Dry peas very well on a clean kitchen towel (so no watery salad).

Chopped sugar snap peas on a white cutting board.

Chop snap peas into small pieces on the diagonal.

Dressing a fresh snap pea salad with a golden vinaigrette.

Add to a bowl and dress lightly (2 Tbls.) with the vinaigrette, add almonds, mint, shallots, cheese if using. Taste and adjust with any salt or pepper. Serve extra dressing on side.

Emerald green snap pea salad with shallot, lemon and mint in a white bowl.

Serving Suggestions

This salad works perfectly as a side dish. To turn sugar snap pea salad into a satisfying meal, add a protein such as cooked edamame, grilled chicken, shrimp, salmon, steak strips, or chickpeas. Serve the salad chilled or at room temperature.

Serving option - For parties or meal prep, serve dressing on the side so everyone can dress their portion right before eating (you might need to make extra dressing).

Make-ahead

Sugar snap pea salad is best enjoyed soon after making, when the peas are crisp and bright. If you want to prep ahead, do it-but don't dress it. The vinaigrette's acidity will gradually dulls the peas' color and softens their crunch.

Leftovers and Storage

Plan to enjoy dressed leftovers within 24 hours for best flavor and texture.

Recipe FAQs

Do you need to blanch snap peas for salad?

No. Snap peas are naturally sweet and crisp, so they are delicious sliced raw. Blanching is optional if you prefer a slightly more tender texture or want a brighter green color. If you blanch them, be sure to shock them in ice water to stop the cooking and preserve their crispness.

How long does snap pea salad last in the refrigerator?

Snap pea salad is best eaten the day it is made but will keep in the refrigerator for up to 2 days. The peas may soften slightly a bit and the color will not be as bright but will still taste good.

Do you need to remove the strings from snap peas?

Most modern snap peas are stringless, but if your peas have tough strings along the seam, simply pull them off before slicing for the best texture.

Why slice snap peas instead of leaving them whole?

Slicing snap peas creates thinner pieces that are easier to eat, improves texture, and helps the dressing coat each bite evenly.

More Vegetable Salad Recipes

Try one of these fresh vegetable-based recipes when you're looking for more salad options beyond lettuce greens.

If You Make This Recipe

If you enjoy this sugar snap pea salad, please leave a comment and let me know. I love to hear from you and your comments help other readers too! Thanks for supporting my site.

📖 Recipe

Garlic Confit (Stovetop or Oven Method)

02/26/2026 by Sally Cameron Leave a Comment

Ever make garlic confit? It's one of the simplest, most useful culinary techniques you can learn. Let me show you how to make it on the stovetop or in the oven, plus a dozen ways to use it. Garlic confit is whole garlic cloves gently cooked in olive oil until soft, sweet, and spreadable-and you also get a jar of fragrant garlic-infused oil that instantly upgrades everyday dishes.

A ramekin full of garlic confit cloves in golden olive oil with a sprig of thyme.

Before culinary school, I worked in a catering kitchen where I learned to make garlic confit. It felt like magic-taming the dragon of raw, pungent garlic into something creamy and almost sweet. Garlic confit is whole garlic cloves gently cooked in olive oil until soft, sweet, and spreadable. It's a classic French technique-confit means "preserved"-made by gently cooking an ingredient in fat. Simple, unfussy, and endlessly useful.

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Why You'll Love Garlic Confit

Easy, foundational technique - A simple, classic method.
Two-for-one payoff - Tender, sweet garlic cloves and garlic-infused oil.
Big flavor, mellow garlic - Turns sharp garlic into something buttery and delicious.
Stovetop or oven - Make it hands-on or hands-off-both methods work beautifully.
Endlessly useful - Stir into sauces, mash into potatoes, add to vegetables, or use the garlic oil for many dishes.

Use garlic confit cloves and the garlic oil when making pumpkin risotto, it's fantastic.

Ingredients You'll Need

Two simple ingredients to make garlic confit: extra virgin olive oil and fresh garlic, on a counter.

Garlic cloves - Use whole, peeled cloves. Fresh heads give the best flavor, but refrigerated pre-peeled cloves are a great time-saver and work well for confit-just choose cloves that are firm and smell fresh (avoid jarred garlic in water/brine).
Extra-virgin olive oil - Use enough to fully submerge the cloves. It becomes fragrant garlic oil you can cook with or drizzle as a finishing touch. (If you need an alternative, use avocado oil or a mild neutral oil, but the flavor will be different).
Herbs (optional) - Garlic confit is traditionally just garlic + oil, but you can add a small sprig of thyme or rosemary, or a bay leaf for a subtle herbal note. Keep it minimal so the garlic stays the star.

Chef's Tip: Getting Garlic Smell Off Your Hands
After peeling lots of garlic, your fingers can feel sticky and the smell lingers. Rub your hands with lemon juice and a pinch of salt, then rinse well and wash with soap. The salt acts like a gentle scrub while the acid helps cut the odor. You can also rub your hands on stainless steel under running water (spoon, sink) to help neutralize the smell.

Mash a few cloves of garlic confit into the sauce for this roast pork tenderloin with Dijon sauce.

How to Make Garlic Confit Stovetop Method

Chef's tool tip: For a cool little tool to monitor the oil temperature, I'm using this digital thermometer that clips on the pan side. Pretty handy and inexpensive. If using one, do not allow it to touch the bottom of the pan as you will not get an accurate reading. Let it hold suspended in the oil.

A glass bowl of whole peeled garlic cloves and a bowls of papery peels.

Peel 3-4 heads of garlic, saving about 45 garlic cloves. Start by trimming a tiny bit off the root end. Keep the garlic cloves whole and pretty.

Pouring golden olive oil into a small pan over whole garlic cloves.

Add the garlic to a small, 2 quart pot, and pour olive oil over the top to submerge by ½".

A small pot of garlic cloves cooking for garlic confit with an inserted digital thermometer to watch temperature.

Bring the oil temperature up to between 180°F - 200°F and keep it there for 60-75 minutes, until the garlic cloves are easily squishable between your fingers. Allow them to cool in the oil off the heat. Cool to 70°. Transfer to a clean jar with a lid and refrigerate promptly. See below.

Garlic Confit Oven Method

The oven method is the easiest, hands-off way to make garlic confit. Add peeled garlic cloves to a small baking dish or oven-safe ramekin and cover completely with olive oil (the cloves should be fully submerged). Bake at 250°F until the cloves are soft, lightly golden, and spreadable, about 60-90 minutes depending on clove size. Cool completely, then transfer cloves and oil to a clean jar and refrigerate promptly.

Chef's Tip - Garlic Confit Safety (Botulism) & Storage
Food safety matters because garlic confit botulism risk exists when garlic is improperly stored in oil. Garlic stored in oil creates a low-oxygen environment where Clostridium botulinum can produce toxin without obvious smell or taste-so storage matters.

Never store garlic confit (or garlic-in-oil) at room temperature. Refrigerate promptly.
Use within 1-2 weeks (label the jar with the date), or freeze up to 3 months for longer storage.
Store in a clean container with the cloves fully submerged in oil. If anything seems off (bubbling, odd odor, or mold), discard it.

A glass jar full of garlic confit cloves in gold olive oil with baguette slices.

Ways to Use Garlic Confit

Use the oil for cooking or finishing, and use the cloves mainly for finishing (or gentle warming) so they don't burn.

Crostini upgrade: Toast baguette slices, smear with whipped ricotta or soft goat cheese, then top with a few cloves of garlic confit and a pinch of flaky salt (or thyme). Simple, fast, and very irresistible.
Build flavor: Start soups, sauces, and sautéed dishes by warming a spoonful of garlic oil with onions or shallots, then stir in a mashed clove or two at the end for mellow depth.
Finish meats & fish: Drizzle garlic oil over grilled or roasted steak, chicken, or fish while it rests; add a few sliced cloves for an instant "sauce."
Vegetables: Roast vegetables with the oil, then toss in sliced cloves after roasting (confit garlic can burn if cooked at high heat).
Eggs & breakfast: Cook eggs over low to medium heat with a little garlic oil, or finish scrambled eggs and avocado toast with a drizzle of the oil and a mashed clove.
Pasta & grains: Toss hot pasta with mashed confit, a splash of pasta water, chili flakes, and Parmesan; stir a spoonful into rice, creamy polenta, or risotto.
Bread & sandwiches: Blend cloves into butter for garlic bread, or spread a thin layer inside grilled cheese/panini and cook in the garlic oil.
Dressings & dips: Blend cloves and oil into a vinaigrette, creamy dressings, aioli, or yogurt sauces.
Lentils & beans: Finish warm lentils or beans with a drizzle of garlic confit oil and a few sliced cloves for an easy, flavorful upgrade.

Chef's Tip: Add the cloves at the end of cooking-because they're already soft and cooked, they can burn over high heat.

Recipe FAQs

Can you freeze garlic confit?

Yes. Freezing is a great option for longer storage-portion cloves (and a little oil) so you can thaw only what you need. Try it in silicone ice cube trays.

How do I store garlic confit safely?

Refrigerate promptly in a clean container with the cloves submerged in the oil. Do not store at room temperature. For safety, use refrigerated garlic and oil within 1-2 weeks or freeze for longer storage.

Can I use pre-peeled garlic cloves?

While fresh cloves you peel yourself are best, you can use refrigerated pre-peeled cloves. They are a good time-saver and work well. Just choose cloves that are firm and smell fresh (avoid jarred garlic in water/brine).

More Homemade Condiments to Keep in Your Fridge

Keeping a few homemade condiments in the fridge makes everyday cooking easier and more flavorful. Here are some of my favorite sauces and condiments to have on hand. And for more inspiration check out the sauces, seasonings, and condiments page.

If you Make This Recipe

If you make garlic confit, please tell me about it with a comment. I love hearing from you and your comments also help other readers. Thanks for supporting my site.

📖 Recipe

Garlic Confit

Sally Cameron

Whole garlic cloves gently cooked in olive oil until soft, sweet, and spreadable-and you also get a jar of fragrant garlic-infused oil that instantly upgrades everyday dishes.

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Prep Time 15

Cook Time 1 15

Total Time 1 30

Course condiment

Cuisine French

Servings Yield: about 1 ½ cups garlic and oil

Equipment

▢
2 quart pot

Ingredients

▢ 45 cloves fresh raw garlic 3-4 large heads, or one medium bag pre-peeled
▢ 1 ½ cups extra virgin olive oil enough to fully submerge cloves by about ½ inch

Instructions

Prep garlic

Gently break the heads apart keeping the whole cloves in tact. With a sharp knife, trim a tiny bit of the root end off, then peel the cloves. You need 45.

Confit the garlic

Add peeled garlic cloves to a small saucepan. Pour in olive oil to fully submerge the cloves. Set over low heat and warm the oil to 180-200°F (gentle, barely shimmering-no sizzling). Cook 60-75 minutes, adjusting heat as needed to keep it very gentle. Stir occasionally.
The confit is done when cloves are buttery soft and mash easily, and are pale golden at most (not browned).

Cooling and storing

Cool garlic confit completely in the pan, then transfer cloves and oil to a clean jar. Keep cloves submerged and refrigerated.
DO NOT STORE AT ROOM TEMPERATURE.

Notes

Garlic Confit Oven Method

Heat oven to 225°F (or 250°F if you want it slightly faster).
Place garlic cloves in a small baking dish or oven safe ramekin. Add olive oil to fully submerge. Cover with a lid or foil.
Bake 60-90 minutes, until cloves are very soft and lightly golden. Check earlier if cloves are small.
Cool completely, then transfer to a clean jar with cloves submerged.

Tried this recipe?Let us know how it was with a comment and leave a star rating!

Shredded Beef Enchiladas

02/19/2026 by Sally Cameron Leave a Comment

If you have leftover shredded beef, these shredded beef enchiladas are an easy, satisfying dinner you can pull off on a weeknight. My leftover slow cooker shredded beef is what inspired them-and with sauce and shredded cheese, assembly is quick: soften the tortillas, fill, roll, sauce, cheese, and bake. And that dark red enchilada sauce? It's my homemade enchilada sauce made with from dried chiles, so it's a deeper brick-red than the brighter red canned sauces you might be used to.

A casserole dish of shredded beef enchiladas with a deep dark red chili sauce, pink pickled onions, and cilantro.

Beef enchiladas don't need to be complicated to be good. Here, there's no frying, no fuss, and no need to drown everything in sauce. Warm the tortillas just enough to make them pliable (microwave), then roll them with shredded beef and a little cheese. By lightly saucing the pan and topping the enchiladas instead of dousing them, you get tender, filled, flavorful tortillas ready to bake. They are best served right away while they still hold their shape. Garnish and enjoy.

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Shredded Beef Enchiladas Highlights

Use leftover shredded meat - An easy, satisfying way to turn leftovers into dinner.
Fast to assemble - Soften the tortillas, fill, roll, sauce, cheese, and bake.
Short ingredient list - Tortillas, beef, sauce, and cheese (garnishes optional).
Sauce options - Make my homemade enchilada sauce with dried chiles ahead of time, or use a canned sauce.
Naturally gluten-free - With corn tortillas.

What to serve with these enchiladas? Try this mixed vegetable rice recipe with Mexican flavors. It's a great pairing.

Ingredients You'll Need

Corn tortillas, red enchilada sauce, grated cheddar cheese, and shredded beef to make enchiladas.

Beef Enchiladas

Meat - Leftover slow cooker shredded beef works great and makes assembly fast.
Tortillas - Corn tortillas (6" size) are traditional and naturally gluten-free.
Enchilada sauce - Use a good canned or bottled sauce, or make my homemade enchilada sauce ahead of time for deeper, richer flavor.
Cheese - Shredded cheddar or a Mexican cheese blend melts well and adds that classic cheesy finish.

Optional for serving

Onions - Pickled red onions (so easy to make!) add tang and brightness; sliced green onions add fresh color and mild onion flavor.
Sour cream - Adds cool, creamy balance against the rich sauce and cheese.
Cilantro - Fresh chopped cilantro adds classic flavor and a pop of green.
Jalapeño peppers - Thinly sliced for color and a little extra heat for those who like it spicy.

Substitutions and Variations

Meat options - Leftover shredded rib meat (pork ribs or beef short ribs) and shredded pot roast are also good.
Shredded chicken enchiladas - Swap in cooked shredded chicken (rotisserie chicken works great).
Cheese swap - Use Monterey Jack or pepper jack, or a cheddar and jack combo.
Sauce variation: For a brighter, tomato-forward version, use my ranchero sauce recipe instead of enchilada sauce. It's especially good with beef enchiladas, eggs, or chilaquiles-style dishes.
Add-ins - A handful of sautéed onions mixed into the beef adds extra flavor (optional), just don't over-stuff them.

For a fast and easy taco dinner, make my taco filling recipe with ground beef or ground turkey in minutes!

Chef's tip - Why make red enchilada sauce from scratch
Many popular canned enchilada sauces contain wheat (so not gluten-free), modified corn starch, hydrolyzed corn, soybean oil, and "flavor enhancers." Making it at home means a clean, naturally gluten-free sauce made with good oil, real chiles, broth, and simple pantry spices. You also skip the soy and corn additives that may be GMO unless organic.

How to Make Shredded Beef Enchiladas

Once your ingredients are ready, this goes really fast, fill, roll, and bake. Pre-heat the oven to 350°F.

A white rectangular casserole dish with deep red enchilada sauce on the bottom.

Place about ½ cup of enchilada sauce on the bottom of a casserole dish (this dish is approx. 9"x13").

Two corn tortillas being made into tacos with meat and cheese.

Wrap tortillas in a clean kitchen towel and microwave 1 minute till warm and soft. Heat the meat briefly. Fill each tortilla with 1 tsp. sauce down center, then 2 ounces meat (a small loose handful of shredded meat), roughly ⅓ cup when piled loosely, and a sprinkle of cheese, then roll.

A baking dish fill of shredded beef enchiladas covered with brick red enchilada sauce.

Add rolled enchiladas to the dish, add sauce, enough to cover to the edges.

Grated cheddar cheese covering the top of beef enchiladas in a casserole, ready to bake.

Add cheese, cover with foil tightly and bake until hot, about 30 minutes (to 165°).

Serving Homemade Beef Enchiladas

Corn tortillas soften quickly once they're sauced and baked so they don't hold well for long. For the cleanest servings, rest the pan 5-10 minutes out of the oven, then lift with a wide spatula from underneath to warm plates. Serve with a simple green salad, rice, or beans.

Leftovers and Storage

From a food-safety standpoint, leftover enchiladas will keep for up to 4 days in the refrigerator. But honestly, they won't hold together well-it's the nature of corn tortillas. As they sit (and especially after reheating), the tortillas keep absorbing sauce, so you won't get neat rolled shapes. They fall apart, but they'll still be delicious…just a little messy.

Recipe FAQs

Why are my enchiladas falling apart?

Corn tortillas soften quickly once they're sauced and baked. They're best served soon after baking; after sitting (or reheating) they'll be delicious but won't hold neat rolled shapes.

How do I keep corn tortillas from cracking when rolling?

Warm them first so they're pliable. I steam/microwave them wrapped in a damp towel until flexible.

Can I use flour tortillas instead of corn?

Yes, but the texture and flavor will be different. Warm flour tortillas briefly so they roll easily. Another option, try the corn-wheat blend tortillas.

More Mexican-Inspired Recipes

If you loved these shredded beef enchiladas, here are more Mexican-inspired recipes to add to your dinner rotation.

If You Make These Enchiladas

Please leave a comment, I love to hear from you. Your comments also help other readers. And leave a star rating please, thanks!

📖 Recipe

Braised Fennel With Parmesan

03/10/2026 by Sally Cameron Leave a Comment

Braised fennel is one of the simplest and most rewarding ways to cook this under-appreciated vegetable. Fennel is often overlooked because many home cooks haven't worked with fennel bulbs much. A quick stovetop braise transforms it into something truly special. As the fennel wedges cook gently in broth, they become tender and sweet, with the anise flavor mellowing into a subtle background note. The result is an elegant, deeply flavorful side dish for chicken, ham, or roasted meats.

Oval casserole dish with golden braised fennel topped with parmesan cheese, toasted breadcrumbs, and herbs.

Last season I shared a simple creamy fennel soup with white beans that friends loved. Now my garden is full of fennel again, and it's time to share another favorite way to cook fennel-stovetop braised fennel with a gratin-style topping. If you've ever been unsure what to do with this vegetable, let me show you how to cook fennel.

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Braised Fennel Recipe Highlights

Tender, mellow flavor - Braising turns fennel soft, sweet, and earthy.
Golden edges - Browning builds flavor, braising finishes it perfectly tender.
Simple method - One pan, a short ingredient list.
Two finish options - Go crunchy with toasted breadcrumbs and Parmesan, or keep it simple and serve tender braised fennel as-is.
Versatile side dish - Pairs perfectly with chicken, pork, steak, or fish.

Ingredients You'll Need

Fennel bulbs with fronds, oil, lemon, butter, herbs, parmesan to make a brasied fennel side dish.

Fennel - Choose firm, heavy, medium-size bulbs without cracks, brown spots, or bruises.
Oil - Olive oil or avocado oil.
Butter - Unsalted butter so you control the salt.
Garlic - Just a little for depth of flavor.
Dry white wine - Sauvignon Blanc or Chardonnay. Mini "airline" bottles are handy for cooking.
Broth - Chicken broth for the best flavor, but vegetable broth works too.
Breadcrumbs - Adds a little crunch and texture at the finish. Use panko, crushed croutons, or toast breadcrumbs, gluten-free if necessary.
Cheese - Finely grated Parmesan for salty, savory flavor.
Herbs - Fresh parsley and tarragon (optional), plus fennel fronds (save some).

How to Buy Fennel for This Recipe

Fennel varies a lot from store to store. Some bulbs are small, others are large, and the amount of stalks and fronds left attached can differ widely-so the bulb count or weight isn't always a reliable guide.

For braised fennel, start with 3-4 small to medium bulbs. After trimming and cutting into wedges, you want enough fennel to fill your pan in one snug layer. The wedges should sit side-by-side and flat, not piled on top of each other. In a 12-inch braiser or large flat skillet, that's usually about 1 to 1½ pounds of trimmed fennel wedges, depending on the size and shape of the wedges.

If you have extra pieces, save them for another use (they're great in salads, risotto, or soup. And save fronds for nice a nice garnish.

Substitutions and Variations

Skip the topping - Enjoy the fennel as-is following braising, sprinkled with herbs and lemon zest, and maybe a drizzle of good olive oil.
Make it vegan or dairy-free - Use vegetable broth and plant butter or all olive oil, and skip the cheese or use a plant-based Parmesan. Add a sprinkle of the breadcrumbs for texture if desired.

Chef's Tip: Breadcrumbs (Use What You Have)
The breadcrumb topping adds a little crunch and contrast to the soft, braised fennel. Panko gives a light, crisp texture, while regular store-bought toasted breadcrumbs are finer and more subtle. Homemade breadcrumbs are fantastic if you have them, and are easy to make. I used crushed croutons (store or homemade GF croutons) for a rustic, crunchy finish. And if you'd rather keep it simple, you can skip the topping entirely-the braised fennel is still delicious on its own.

How to Make Braised Fennel

Prepping fennel for cooking by trimming stalks and cutting into wedges.

Trim stalks, save some fronds, and cut the bulbs into small wedges, depending on the size of your fennel.

Melted butter in a white wide round braiser pan.

Melt the butter and olive oil in a wide skillet or braiser over medium to med-high heat.

Searing fennel wedges in a pan with butter and olive oil.

Place wedges flat in one layer in the pan and brown one side. Turn and brown the other cut side.

A pan with browned fennel wedges making braised fennel.

Add wine to deglaze the pan, cook until almost gone.

Pouring chicken broth into a pan for braising.

Add the broth, salt, and pepper.

A glass lid on a pan showing fennel cooking inside.

Add a lid and braise fennel wedges until soft and tender when pierced through with the tip of a paring knife, 12-15 minutes. Go by tenderness not time.

An oval casserole with golden, braised fennel wedges.

Remove the lid and place fennel in a serving dish, reduce any broth that is left until syrupy and pour over the fennel. Serve this way or use the crunchy topping option.

A baking dish of braised fennel with parmesan and breadcrumb topping ready for a quick broil.

Heat the broiler to high, oven rack in the center, sprinkle with breadcrumbs and parmesan, then broil about 2 minutes until browned, it goes quickly. Sprinkle with herbs and zest if using to serve.

You have two options at the end of braising fennel:

Simple: Serve the braised fennel straight from the pan (left photo).
Crunchy topping: Add breadcrumbs and Parmesan, then broil briefly for a crisp finish (right photo).

An oval baking dish with braised fennel and a crunchy topping or parmesan and toasted
breadcrumbs.

Serving Suggestions

Braised fennel is a versatile side dish that pairs well with a range of mains:

Roast chicken - especially spatchcock, simple roast chicken, or roast chicken breasts.
Roasted or grilled fish - stovetop salmon, halibut, or cod.
Pork or sausages - pork tenderloin, chops, or Italian sausages.
Holiday meals - a great vegetable side for Easter, spring dinners, or special occasions.
Grain dishes - spoon over farro, barley, or risotto for a simple vegetarian plate. I use it finely chopped in a simple risotto along with the onion.

Recipe FAQs

Can I make braised fennel ahead of time?

Yes. Braised fennel reheats well. Reheat at 325°F in the oven covered with aluminum foil until hot.

Why did my fennel turn out firm?

Fennel wedges vary in size and thickness. If some pieces are still firm, add a splash of broth, cover, and braise a few minutes longer.

Can I skip the breadcrumb topping?

Absolutely. The fennel is delicious served straight from the pan after braising.

How do I know when fennel is done?

The fennel is ready when it's easily pierced through with the tip of a paring knife, including near the core.

More Recipes With Fennel

Fennel can be used in many recipes, in many ways, once you appreciate it. From raw in salads, to soups, and side dishes, add this wonderful vegetable to what you're cooking. It's even great in a fresh pressed green juice!

If You Make Braised Fennel

If you make this recipe I'd appreciate hearing about it and love hearing from you. And your comments help other readers. Please give it a ⭐⭐⭐⭐⭐ rating, and thanks for supporting my site.

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