- A Foodcentric Life

Hemp Mylk (hemp milk recipe)

01/06/2024 by Sally Cameron Leave a Comment

If you love plant-based milk for smoothies, porridge, and more, give this homemade hemp mylk a try. Packed with protein, healthy fats, and nearly no carbs, hemp milk a nutritious addition to your plant-based milk options. With an earthy, nutty flavor, it’s a great alternative for those seeking something unique and wholesome. Best of all, it comes together in just 1 minute and costs only pennies per serving.

White hemp milk in a glass and pitcher with seeds in a jar.

Along with drinking smoothies for 25 years came making my own homemade plant milks. Here's one I've been enjoying lately in place of nut milks and oat milk: hemp mylk, also spelled hemp milk.

Hemp mylk has an earthy, nutty, mild taste for a non-dairy milk and is nutritionally terrific. You don't have to be on a vegan diet to enjoy hemp milk, everyone can enjoy it. Use it lots of ways, like in smoothies, overnight oats, and more. Give it a try and skip store-bought options.

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Why You'll like This Recipe

Super easy and takes 1 minute!
Fresh and homemade, no additives.
Inexpensive to make.
A nice alternative or addition to nut milks, rice milk, soy milk, and cow's milk.
Hemp seeds are a complete protein with all 9 essential amino acids.

For another delicious recipe with hemp seeds, make this kale and avocado salad with a creamy tahini dressing, with hemp seeds for added protein.

Chef's note on nut allergies: Hemp seeds are technically a type of seed (achenes) and not tree nuts, but they can still cause allergic reactions in some individuals. Although severe reactions are rare, if you have any history of nut or seed allergies, consult your healthcare provider before consuming hemp seeds. They are often listed as safe for people with peanut allergies. For more information, see this post on hemp seeds from the Cleveland Clinic, and this article with more on hemp seed nutrition.

If you enjoy making hemp seed milk, try my easy homemade almond milk too.

Recipe Ingredients

Simple ingredients for hemp milk: water and raw shelled hemp seeds.

Raw organic hemp seeds: You will find them labeled whole hemp seeds, hulled hemp seeds or hemp hearts, as they have a hard outer shell that is removed before packaging. Find them at most grocery stores.
Water: Clean filtered water is the best choice.
Sea salt: just a pinch of salt to amplify flavor.
Optional flavors: Please see below.

Please see the recipe card for measurements.

Chef's Tip: If the name concerns you, not to worry. Hemp seeds don't contain the level of psychoactive ingredients (THC) in cannabis that gives you a buzz. Hemp seeds are super healthy tiny powerhouses! Here's a great article on the health benefits of hemp seeds.

Substitutions and Variations

Try flavoring homemade hemp milk or just keep it plain and simple. I had honey cinnamon this morning. Yum!

Vanilla hemp milk: add 1-2 teaspoons of vanilla extract or a teaspoon of vanilla paste.
Sweetened hemp milk: add raw honey, maple syrup, brown rice syrup, or date syrup.
Sugar-free sweetened hemp milk: for no added sugars, use sugar-free monk fruit-based honey, zero sugar maple syrup, or plain simple syrup. They blend in easier than natural sweeteners like chopped medjool dates. Also try granulated monk fruit blend or powdered monk fruit blend. All are handy to keep in the pantry for a variety of sweetening needs.
Strawberry hemp milk: Blend in a few fresh or frozen strawberries untli smooth.
Chocolate hemp milk: add cocoa powder until it is as chocolaty as you want. Start with a tablespoon.
Spiced hemp milk: try a blend of cinnamon, ginger, allspice, nutmeg, etc. In fall try a pumpkin spice blend.
Almond hemp milk: add a little almond extract.

For more recipes with hemp seeds, try these no-bake chocolate chip energy balls with hemp seeds for a delicious power snack.

Chef's note: Milk or Mylk? The alternative spelling helps distinguish non-dairy, plant-based beverages from traditional cow’s milk, especially in contexts where labeling standards require clarity. Some countries regulations restrict the use of the word "milk" to animal-derived dairy products only, prompting plant-based brands to use "mylk" instead.

Recipe Instructions

Hemp seeds do not contain phytic acid, so they do not have to be soaked as many other nuts and seeds do. Just add cold filtered water and raw hemp seeds to a high-speed blender and blend smooth for 1 minute. That's it! Hemp mylk in a minute.

You can make hemp mylk with two different protein levels by varying the quantity of hemp seeds. Using a ½ cup of seeds you get 9 grams of protein per 8-ounce cup. At ¾ cup you get 14 grams of protein per 8-ounce cup. See the nutrition notes at the end of the recipe card for details.

Hemp seeds in a blender with water. — **Step 1: Add seeds and 4 cups of water to a high speed blender.**

Hemp seeds and water blended into milk in a blender. — **Step 2: Blend 1 minute until smooth.**

There is no need to strain hemp mylk as the seeds are small. soft, and blend easily. If you want to strain it, use a fine mesh strainer or reusable nut milk bag. But why toss all of that nutrition?

Hemp seed milk n a glass pitcher on a tray with hemp seeds.

Serving Suggestions

Serve hemp mylk cold or warm it up on a chilly day. Stir before using. It will separate upon standing. If you don't drink dairy milk, it's nice to sip as you would milk. Warm it up and sip it on a cold day, especially the flavored versions.

Try it in smoothies, overnight chia oats, with coffee, with crunchy homemade gluten-free granola, and many places you would use a plant-based milk. I use it for a quick refuel after strength training blended with a scoop of protein powder.

More Plant Milk Recipes

Be sure to try my homemade almond milk, pale green pumpkin seed milk, 1 minute coconut milk, and easy cashew milk. All are delicious so switch up your plant-based milks.

Recipe FAQs

Do I need to soak hemp seeds before blending them into milk?

As hulled hemp seeds or hemp hearts do not contain anti-nutrients such as phytic acid, no soaking is required to make homemade hemp milk. Just add to water in a blend and process until smooth, about 45 seconds. And no need for straining as the seeds are soft.

How does homemade hemp milk taste compared to store-bought versions?

Without any additives or preservatives, homemade hemp milk has a fresher, cleaner taste, and it is so easy to make. Skip buying it and make your own in 1 minute. Saves money too!

What are the nutritional benefits of hemp milk?

Homemade hemp milk is high in protein, low in carbs, with healthy fat and a gram of fiber. It has a super nutritional profile and is a terrific non-dairy alternative for people who cannot or choose not to consume dairy milk. Additionally, hemp seeds are a complete protein, with all nine essential amino acids.

But beware if you are nut-allergic. Hemp seeds are technically nuts, so best not to drink it.

More Plant Milk Recipes

Be sure to check out the smoothies recipe page for ways to use hemp mylk along with my other tasty recipes for plant milks. For a great breakfast, try hemp milk in this overnight chia oats.

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If you made hemp mylk, please comment and let me know, I love to read your comments. If you loved it, please give it a 5 star rating! They really help other readers.

📖 Recipe

Easy Lemon Posset Recipe

06/17/2024 by Sally Cameron 8 Comments

Here's a simple dessert you probably never heard of, a chilled cream dessert called a Posset. This is custard-style lemon posset, and it takes just minutes to make with 3 simple ingredients. So if you love easy creamy lemon desserts, make this now! I bet it will become one of your favorites as it is mine. They are always a hit and no baking required.

Pale lemon colored lemon possets in glass cups topped with raspberries and blueberries.

I am a lemon lover, so anything lemon whether it's grilled lemon chicken, a lemony Mediterranean pasta salad, or a lemon olive oil cake I'm up for. If that's you too, you'll love this simple lemon posset. With friends coming for dinner who love lemon desserts, I knew just what to make. Here's a new one for your dessert recipe file. I can't wait to make it again.

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Why You'll Love This Recipe

Make it 4 hours ahead or the night ahead.
Lots of luscious lemon flavor and creamy texture.
Only 3 simple ingredients!
Terrific for your next dinner party.
Super easy recipe!

For another much-loved creamy lemon dessert, try this light as air lemon mousse.

Recipe Ingredients

Lemons, sugar, and heavy cream to make lemon possets.

Cream - Either heavy cream or heavy whipping cream, they are the same thing. Buy one with a butterfat level between 36% to 40%.
Lemons - Fresh lemons are the major flavor player, also providing the acidity to thicken the heavy cream into a posset. I use Meyer lemons but all lemons work. If your lemon juice is very tart, you might need a bit more sugar. You need both lemon juice and lemon zest.
Citric acid - Only needed if using lower acid lemons such as Meyer lemons, as the posset need the acid to set the cream. Buy it in powdered form.
Sweetener - Sugar is the standard sweetener for a lemon posset If you have superfine sugar, also called caster sugar, that works too.
Fresh fruit - To top the posset use fresh berries.
Mint leaves - Optional for garnish and color.

Please see the recipe card for measurements.

Chef's tip if using Meyer lemons: Meyer lemons are less acidic than regular lemons. That lower acidity can prevent the cream from setting fully, especially since the acid is the main coagulating agent in a posset. To avoid this problem, add ¼ teaspoon of powdered citric acid. Some stores sell it but I order on Amazon.

Substitutions and Variations

Instead of a lemon posset, make it with other citrus varieties such as lime posset.
Instead of berries, use seasonal sliced fruit like peaches, plums, or nectarines.

For an over-the-top lemon dessert, make this lemon meringue tart with Italian meringue topping.

How to Make Lemon Posset

You need 4 approximately 6-ounce small cups, bowls, ramekins, or jars to portion the posset for serving. Here are the glass cups I use for lemon posset. Some recipes serve posset in hollowed out lemon halves but I think it's more elegant and easier to use cups.

Lemons being juice and zested on a white cutting board with a microplane zester. — **Step 1: Zest and juice the lemons. You need ½ cup juice, 2 teaspoons zest.**

A pot of heavy cream and lemon zest on the stovetop. — **Step 2: Add the heavy cream, sugar and lemon zest to a medium-sized saucepan. Bring to a simmer (small bubbles)**, **2-3 minutes.**

Straining lemon zest through a fine sieve into a large glass measuring cup. — **Step 3: When cream is reduced to 2 cups and sugar dissolves, strain through a fine mesh sieve to remove zest. Add lemon juice** (**and citric acid if needed).**

Four lemon posset desserts in individual glass cups on a tray and white cutting board. — **Step 4: Slowly pour the cream mixture into 4 serving cups. Cover with plastic wrap. Refrigerate 4 hours minimum or overnight until completely set** **with a thick consistency.**

Chef's tip: Why does this recipe work? What sets the heavy cream into a lovely soft custard is the acidity in lemon juice. The lemon juice acts as a thickening agent coagulating the proteins in the heavy cream. Magic! Here is the dairy I usually buy with 40% butterfat. Note - I have not tried making posset with double cream, which is 48%-50% butterfat.

Serving Suggestions

Four lemon posset custard dessert cups topped with fresh berries.

Serve lemon posset chilled topped with fresh berries or other sliced seasonal fruit for an elegant dessert. Another option is to pour a thin layer of homemade strawberry sauce on top and add sliced strawberries.

Lemon posset lasts in the refrigerator up to 3 days covered in an airtight container.

Recipe FAQs

Do I need to cook the posset?

The heavy cream is briefly simmered but there is no other cooking or baking required as in some other custard-type desserts (like creme brûlée for example).

Can I make posset ahead of time?

Yes, lemon posset is a perfect make-ahead dessert. Make them a day or even two days ahead of time, or in the morning to be served after dinner. That allows for plenty of set up time. Be sure to keep them covered and refrigerated. All that's needed to serve is fruit or berries to top the posset.

How is a custard-style posset different from a traditional posset?

A custard-style posset is thicker and more like a chilled pudding or custard than a traditional British posset which is liquid, drinkable, and sometimes served warm. A custard-style posset is achieved by using all heavy cream and setting the cream with lemon juice. The acidity in the lemon juice thickens the cream as it sits.

Is a posset like panna cotta?

Panna cotta and lemon posset are both creamy desserts, but they differ significantly in ingredients and preparation methods. Both desserts are delightful in their own ways and offer different flavor profiles and textures.

A panna cotta is more versatile in terms of flavors and toppings while lemon posset is known for its simplicity and refreshing lemon taste. Panna cotta is Italian in origin and a posset is British in origin.

Panna cotta uses gelatin to set up and is often served un-molded onto a plate. A posset uses the acidity of the lemon juice to set the custard and is served chilled in its container.

Why did my posset not set?

There are a few reasons a posset might set. You didn’t use heavy whipping cream (it needs at least 36% fat to set). The cream wasn’t simmered long enough to reduce slightly and concentrate. You used Meyer lemons, which are lower in acid—add ¼ teaspoon citric acid to compensate. It didn’t chill long enough—give it at least 4 hours, preferably overnight.

More Super Dessert Recipes

For more dessert ideas, please check out the dessert recipe collection page. And if you are an ice cream lover, try this lemon custard ice cream.

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If you make this lemon posset, 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

Easy Strawberry Panna Cotta with Strawberry Sauce

03/27/2025 by Sally Cameron 1 Comment

Rich, creamy, and effortlessly elegant, this strawberry panna cotta is a simple yet luxurious dessert. Made with a blend of heavy cream and milk, lightly sweetened and infused with vanilla, it pairs beautifully with fresh or frozen strawberries. The classic version uses sugar, but it can easily be made sugar-free. Best of all, this silky panna cotta is an easy make-ahead dessert for get togethers and holiday celebrations.

Dessert glass of vanilla panna cotta topped with bright red strawberry sauce and berries.

Instead of the traditional Italian classic molded version (which can be tricky to un-mold), this strawberry panna cotta recipe (cooked cream in Italian) is served in glasses for an easier, no-fuss approach. The result? A creamy, elegant dessert with no stress about perfect plating. It’s a lovely choice for holiday gatherings, special occasions, or simply when you need a sweet treat during the week.

Why You'll Like This Recipe

It's easy to make with a handful of ingredients.
Make it with sugar or sugar-free.
Individual servings are nice.

Recipe Ingredients

Ingredients for strawberry panna cotta in prep bowls on a gray counter.

Heavy cream: Get heavy whipping cream with 35%-40% fat. Standard is 35% but there are dairies who make the higher level fat styles.
Milk: Whole milk for the richness.
Gelatin: I recommend leaf gelatin (notes below) but you can use standard gelatin powder.
Strawberries: Use fresh strawberries or frozen strawberries.
Sweetener: Use regular sugar, superfine sugar )aka caster sugar), or use pure allulose powder for sugar-free.
Vanilla: Use good vanilla extract or the vanilla paste, easier than messing with vanilla pods.

Please see the recipe card for measurements and salt.

Substitutions and Variations

Use almond extract instead of vanilla.
Try blueberries, raspberries, or blackberries.
Use fresh or frozen berries for all or part of the panna cotta.
Besides the gelatin sheets or powder, another setting option is agar agar.

How to Make Strawberry Panna Cotta

Both powdered and leaf gelatin blooming in small bows of water.

Bloom gelatin in water. Sprinkle gelatin over 2 tablespoons of cold water or use enough water to cover leaf gelatin in a small bowl. Let stand 5-10 minutes to hydrate.

Sugar pouring into a small pan on a stove top with cream.

Add heavy cream and milk to a small saucepan (2 qt) and add the sugar. Stir until smooth and bring to just under a boil, 180°F - 190°F, 5-7 minutes.

Bloomed leaf gelatin ready to use in panna cotta.

Add bloomed gelatin to the pan. For the leaf gelatin, squeeze out water first, then add.

Heavy cream in a small pot with a spoon stirring in gelatin.

Stir gelatin until smoothly incorporated into hot cream mixture, remove pan from the heat. Add vanilla.

Chilling cooked cream and sugar in an ice bath with a red digital thermometer.

Pour panna cotta into a a bowl in an ice bath to cool to 70°F or below.

Four clear glasses with liquid panna cotta base ready for chilling.

Equally portion panna cotta into glasses and refrigerate until set.

Chef’s Tip: What kind of vessels work best for panna cotta? The serving glasses shown are 10-ounce, but 8-ounce glasses or porcelain ramekins also work beautifully. Choose whatever size and shape suits your occasion—just be sure they’re heat-safe for pouring in the warm cream mixture.

Make the Strawberry Sauce

While the panna cotta is setting up (it takes mine a little over an hour and a half), make the easy strawberry sauce for the top.

Set aside 4 big perfect strawberries for garnish and use the rest of the strawberries (11-12 ounces) to make the sauce.

Chopped strawberries in a blend for pureeing into sauce.

Wash and chop the berries, add to a blender with 1-2 teaspoons of lemon juice (optional) and a little sugar or allulose powder to sweeten if needed and puree berries.

Straining strawberry puree through a fine sieve to remove seeds with a ladle.

Pour pureed strawberries through a fine sieve, push the seeds out with a ladle or flexible spatula for a super smooth sauce.

Refrigerate the strawberry sauce until serving time. If you'd like to make this sauce on its own or want more detailed tips, see my full Strawberry Coulis recipe.

Chef's tip: This is a basic panna cotta so you can use whatever fruit is best seasonally. Try raspberries, blackberries, blueberries, pineapple, mango, or a mix! One simple dessert to serve many occasions from a fancy dinner party to a casual get-together. Vanilla panna cotta is a perfect dessert for your recipe file.

Leaf Gelatin vs. Powdered Gelatin

Leaf gelatin (also called sheet gelatin) and powdered gelatin both serve the same purpose—gelling and setting desserts like panna cotta—but they differ in form and use.

Leaf gelatin comes in thin, flexible sheets and dissolves more evenly and cleanly, often resulting in a clearer, smoother texture. It's commonly used by professional chefs for its precision and consistency.

Leaf gelatin is softened in water prior to use, squeezed out (discarding excess water), and added to a hot liquid to melt. It comes in different strengths. I use a versatile medium strength called 170 bloom.

Powdered gelatin is granulated and must be bloomed in water before use. It’s widely available and easy to measure. Both types work in panna cotta.

For the conversion, typically one sheet of leaf gelatin equals about ½ teaspoon of powdered gelatin.

A glass of creamy vaniilla panna cotta with strawberries, berry sauce, and mint.

Serving Suggestions

When ready to serve strawberry panna cotta, divide the strawberry sauce between the four glasses and top with a sliced strawberry or two for garnish. A mint leaf adds a pop of pretty color. For more garnish, shave dark chocolate or white chocolate over the top using a microplane zester.

Another serving option is to use a mix of berries for more color and flavor. Love lemon crud? Add a layer of my easy lemon curd to the strawberry panna cotta, first the lemon, then the strawberry, or use just the lemon curd for a lemon panna cotta.

Storing and Freezing

Strawberry panna cotta keeps up to 4 days in the refrigerator covered tightly with plastic film.

I do not recommend freezing panna cotta as the lovely texture will not be the same. While I've read that it can be frozen for up to a month, I've never tried it. It's a simple recipe so I make it fresh and ahead if needed. If you do try freezing, be sure to thaw gently in the refrigerator overnight, and freeze the sauce separately.

Recipe FAQs

How long does panna cotta need to set in the fridge?

Optimally, allow panna cotta to set in the refrigerator for a few hours or overnight. Check it at the 1 hour mark to see how it is doing. Mine are often set enough around and hour and 15 minutes.

What’s the best way to unmold panna cotta?

If you are using ramekins instead of glasses and want to unmold the panna cotta, dip the ramekin into very hot water for about 3 second. Run a thin bladed knife around the inside edge to loosen. Place a small plate on top and invert the panna cotta onto the plate.

Can I make panna cotta ahead of time?

One of the great things about panna cotta is you can make it 3-4 days ahead of time. Keep it tightly covered with plastic film until serving, then add sauce and garnishes.

More Strawberry Recipes

Love strawberries? Try more of my favorite recipes featuring this sweet, juicy berry—from muffins and salads to sauces and smoothies. There’s something here for everyone.

Did You Make This Recipe?

If you make strawberry panna cotta, 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

Air Fryer Chicken Patties (Homemade not Frozen)

07/03/2025 by Sally Cameron Leave a Comment

These air fryer chicken patties are everything the frozen ones wish they could be: juicy, flavorful, and made with real, wholesome ingredients. No bread crumbs, no fillers—just clean protein combined with fresh herbs, shallot, and a touch of Dijon mustard for extra depth. Formed into tender patties and air fried to golden perfection, they’re ready in about 15 minutes. Once you try them homemade, you’ll never want to settle for the packaged frozen version again.

Four golden chicken patties on a plate of greens with tomatoes and red onion slices.

I had a chicken patty like this at a café recently—just a simple salad with a juicy chicken patty on top. It was such a satisfying, healthy lunch that I’ve been recreating it at home ever since. These chicken patties are light yet full of flavor, and super easy to make. Skip the frozen ground chicken patties and make your own!

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Why You'll Love These Air Fryer Chicken Patties

Easy recipe - From mixing bowl to crispy golden patties in under 20 minutes.
Healthy and satisfying - High in protein, naturally gluten-free, and made with real whole ingredients.
Versatile - Serve them over salads. in lettuce wraps, grain bowls, or tucked into a bun, great for meal prep.
Easy meal - For busy weeknights with your favorite toppings.

Instead of mustard, mayo, or ketchup, serve with a swipe of harissa aioli.

Recipe Ingredients

Ingredients for air fryer chicken patties on the kitchen counter in prep bowls.

Ground Chicken – Buy the 93/7 lean to fat blend (dark and light meat). To grind your own chicken see note below.
Shallot – A small shallot, finely chopped, adds a subtle, aromatic layer of flavor without overpowering.
Dijon Mustard – Adds moisture, a tangy punch, and helps the patties hold together. It’s a little thing that makes a big difference.
Fresh Parsley – Adds bright, herbaceous flavor and a bit of green flecked freshness. Flat leaf (Italian) is best.
Oregano or Dill (Optional) – Just a pinch of dried oregano or dill brings a Mediterranean touch. Use fresh if you’ve got it on hand.
Worcestershire - For a little umami flavor punch and savory depth (optional).

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

Serve air fryer chicken patties atop this avocado, corn, and black bean salad for a quick and healthy meal.

Substitutions and Variations

Ground Turkey: Make air fryer turkey burgers, swap in ground turkey.
Herbs: Try fresh dill, basil, cilantro, or chives in place of parsley. A little lemon zest also brightens things up.
Add Garlic: Freshly zested (because it disappears in) is best, but garlic powder works in a pinch.
Make it Spicy: Add a pinch of chili flakes or a little hot sauce.
Mediterranean Twist: Fold in finely crumbled feta, lemon zest, great over a Greek salad or tucked in a pita with tzatziki.
Shallot Substitute: Use finely chopped white onion or ¼ teaspoon onion powder in place of shallot.

Chef’s tips on buying ground chicken: Ground chicken comes 99% lean or 93/7 lean to fat ratio, which is a blend of thigh and breast meat. Skip the 99% lean. You don't want bland dry chicken patties. Remember this simple principle: fat carries flavor. So no fat, no flavor. If all you can get is the 99% lean, add 1 tablespoon of extra virgin olive oil to the mix for more fat and flavor.

How to Make Air Fryer Chicken Patties

Ingredients for chicken burgers in a glass bowl to be mixed.

Add all ingredients to a large bowl and mix gently. Wear disposable kitchen gloves.

Formed raw chicken patties ready for the air fryer on a white pan.

Divide the chicken mixture into 4 equal portions and form them into ½"thick patties. Use a kitchen scale for accuracy.

Chicken patties in an air fryer for cooking.

Lightly spray air fryer basket with oil. Place chicken patties in the basket in a single layer leaving space between each one.

Finished air fryer chicken patties ready to enjoy.

4. Air fry chicken patties 7-8 minutes, flipping halfway if desired, until golden brown and internal temperature reads 165°F. Optional-add slice of cheese at the end.

Chef’s Tip: Prep these chicken patties in advance to make mealtime even easier. Mix the ground chicken and seasonings a day ahead and refrigerate covered with plastic wrap (up to 24 hours before cooking). They also freeze beautifully—raw or fully cooked—making them perfect for quick weeknight meals.

Serving Suggestions

Air fryer chicken patties are as versatile as they are delicious. Here are a few of my favorite ways to serve them:

On a salad – Keep it light with fresh greens, cucumber, cherry tomatoes, and a drizzle of lemon vinaigrette or lemon tahini dressing.
In a wrap or lettuce cup – Add avocado, pickled onions, and a swipe of harissa aioli or your favorite sauce.
Air fryer chicken burgers – Serve on hamburger buns or roll with crisp lettuce, tomato, red onion, and a slice of cheddar cheese.
Meal prep hero – Cook once, eat all week. These patties store well and reheat beautifully for grab-and-go meals.
Sauce it up - Top chicken patties with BBQ sauce, harissa aioli, or avocado sauce.

Chef’s Tip: Grind Your Own Chicken
Grind your own chicken using boneless, skinless chicken thighs for better flavor and texture. Trim cold chicken into small pieces, then use a hand grinder or a KitchenAid attachment for a stand mixer (what I use). I buy a little more than a pound. The result? Juicy, flavorful ground chicken with a natural 90/10 fat ratio—better than most store-bought. From now on I will always grind my own! Takes minutes and worth it.

Freezing & Storing Chicken Patties

To Store Leftover Chicken Patties
Cooked patties keep well in the fridge for up to 4 days. Let them cool completely, then store in an airtight container. Reheat in the air fryer at 350°F for 5–7 minutes or until warmed through.

To Freeze (Cooked):
Cool burger patties completely, then wrap and freeze. Reheat in the air fryer at 350°F for 6–8 minutes or until heated through.

To Freeze (Raw):
Form the patties and place on a parchment paper lined baking sheet. Freeze until solid, then transfer to a freezer-safe bag with parchment (or wax paper) between.

To Cook from Frozen:
Air fry at 375°F-385°F for 12–16 minutes, flipping halfway through, until the internal temp reaches 165°F. Because frozen patties can brown quickly on the outside, check early and lower the heat slightly if needed to prevent over-browning.

A white plate of golden air fryer chicken patties with slices of red onion and red tomatoes.

Recipe FAQs

Do I need egg or breadcrumbs to hold them together?

No. These patties hold together beautifully without either. The Dijon adds moisture and a little emulsifying power—no filler required.

How long do they last in the fridge?

Cooked patties keep for up to 4 days in an airtight container. Great for lunches, bowls, or wraps all week.

Can I make these in a skillet instead of an air fryer?

Absolutely. Heat a little oil in a nonstick or cast iron skillet over medium heat. Cook 4–5 minutes per side, until golden and cooked through, to 165°F.

Can I use ground turkey instead of chicken?

Yes, ground turkey (especially dark meat) works well. Just avoid ultra-lean varieties, which can dry out.

More Air Fryer Recipes

Love you air fryer? Me too. And here are a few more air fryer recipes for you to try, with more coming soon!

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If you make these air fryer chicken patties, 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. If you had a question, comment and I will help you.

📖 Recipe

Easy Gluten-Free Garlic Toast Recipe (with Parmesan)

06/27/2025 by Sally Cameron 1 Comment

Think going gluten-free means giving up garlic toast? Not a chance. This easy, cheesy gluten-free garlic toast is here to prove otherwise—with golden, crunchy edges, a melty, savory parmesan top, and all the garlicky goodness you’ve been craving. I’ve been making this for years, and it’s still one of those recipes that vanishes the second it hits the table. It’s simple, satisfying, and honestly irresistible. Use your broiler or air-fryer!

An oval plate of cheesy golden garlic toast sprinkled with parmesan and parsley.

I’ve been making this simple homemade garlic bread forever, and it recently occurred to me that you might love it too! It’s a simple formula that works every time: a quick mix of butter and olive oil, a sprinkle of garlic powder, and a generous dusting of Parmesan. Broil it until crisp and golden, and you’ve got the kind of garlic toast that goes with everything—soups, salads, grilled meats, or just as a snack straight off the tray.

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Why You'll Love Gluten-Free Garlic Toast

Simple Recipe – Just 5 simple ingredients and a few minutes of prep.
Crispy, Cheesy, Garlicky – Everything you want in garlic toast.
Year-Round Favorite – Perfect savory side dish with soups, salads, grilled mains, or even as a base for appetizers.
Adaptable – Works with dairy-free butter and vegan cheese too.

This buttery gluten-free garlic bread is great paired with gluten-free meatballs for a fantastic dinner.

What You Need

Ingredients for gluten-free garlic bread on a marble counter.

Bread – Gluten-free bread—sourdough, artisan bakery loaf or baguette, French bread, or your favorite sandwich bread. This works with wheat bread too if you’re not GF.
Oil – Extra virgin olive oil for flavor and richness.
Butter – I use unsalted butter and add salt myself for better control.
Garlic – Granulated garlic and garlic powder both work. The powder is finer and more concentrated, so use a little less.
Parmesan – Finely grated Parmigiano-Reggiano adds that irresistible salty, savory finish.
Fresh herbs - A sprinkle of chopped fresh parsley is nice at the end for color, but optional.

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

Chef’s Tips on salt and butter
Don’t use garlic salt—it’s easy to overdo it. Granulated garlic powder gives you more control, and you can season with salt separately to taste—which brings me to butter. I use unsalted butter so I control the saltiness—especially since Parmesan already adds plenty of salt. If you use regular butter (salted butter), don't add more salt.

Substitutions and Variations

Dairy-Free Option– Use vegan butter, adding 1-2 teaspoons of nutritional yeast for a cheesy flavor, and use a dairy-free Parmesan-style topping if desired.
Fresh Garlic – If you prefer, rub a fresh garlic cloves on the toasted bread instead of using garlic powder in the mix.
Cheese Swap – Try Pecorino Romano, aged Asiago, or Grana Padano.
Use gluten-free hot dog buns for a softer, pull-apart garlic toast.
Melty cheese variation: For cheesy garlic bread, sprinkle grated mozzarella cheese over the top before broiling until bubbly and golden.

Try this garlic toast with fast and crispy chicken parmesan, a reader favorite recipe.

Chef's tip: Why mix butter and olive oil?
Mixing butter with olive oil gives you the best of both worlds: flavor and function. The olive oil helps keep the butter from burning under the broiler, while the butter adds rich flavor and browning. It’s a trick I’ve used for years.

How to Make Gluten-Free Garlic Toast (oven broiler)

Pre-heat the broiler and position the oven rack to the second level from the top.

A loaf of artisan sliced bread on a black cutting board.

Sliced bread into 1" thick slices.

Olive oil, butter, and garlic powder melted together in a glass bowl.

In a small bowl, melt butter, olive oil, and garlic together and stir.

Slices of bread on a baking sheet brushed with olive oil butter mix.

Arrange bread on an aluminum foil lined baking sheet. Brush garlic butter mix onto slices with pastry brush.

Sliced of crusty bread sprinkled with parmesan cheese on a foil lined tray.

Sprinkle the bread with parmesan cheese.

Golden cheesy broiled garlic toast with parmesan top.

5. Broil garlic toast until golden brown and bubbly, about 5 minutes. Watch carefully so it doesn't burn.

Gluten-Free Garlic Toast (air fryer option)

To use your air fryer for gluten-free garlic toast, follow all of the steps above until you're ready to bake then:

Air fry bake first at 350°F for 2–3 minutes to warm and start crisping the bread.
Air fry broil for 1–2 minutes to brown the top.

This gives you the perfect combination: crispy edges, melty top, and no soggy bottoms. Check and adjust. If you prefer extra crispiness, air fry an additional 1–2 minutes, but watch closely.

Chef’s Tip: Skip the frozen Texas toast.
Unlike store-bought Texas toast, which is often thick, overly processed, and loaded with palm oil and additives, this garlic toast is made from real gluten-free bread and just a few fresh ingredients—no mystery fats or preservatives. It’s crisp, crunchy, and tastes like real food—because it is.

Serving Suggestions

This gluten-free garlic toast goes with just about anything where you want a little crunch and flavor. It’s the perfect side dish to serve:

Alongside grilled fish, seafood, grilled lemon chicken, or steak.
With soups and stews, especially in cooler months.
Paired with a big salad for a light, satisfying meal.
Cut into strips (like breadsticks) and serve as dippers for tomato soup, marinara or tomato sauce.
Classic with pasta dishes.
Use as a tasty base for bruschetta-style toppings—think tomatoes, goat cheese, or tapenade (maybe without the parmesan).

Leftovers and Storage

If you happen to have any leftover garlic toast (a rare event!), let it cool completely before storing. Layer the slices between parchment or wax paper in an airtight container and refrigerate. To reheat, place on a sheet pan and broil for 1–2 minutes, or warm in a hot oven until crisp and heated through.

Any leftover garlic butter keeps well in the fridge for 3–4 days. Use it to brush on veggies, melt over grilled shrimp, or spread on fresh bread for quick garlic toast.

Freezer Friendly

Gluten-free garlic toast freezes well. Once cooled, layer slices between parchment or wax paper and store in a freezer bag. Reheat straight from frozen under the broiler or in a hot oven until warmed through and crispy.

Recipe FAQs

Can I make gluten-free garlic toast ahead of time?

You can mix the butter-oil-garlic topping ahead and store it in the fridge for a few days. Melt before using and aplly with a pastry brush. For best texture, assemble and broil just before serving.

What’s the best gluten-free bread for garlic toast?

Choose a gluten-free bread that toasts well—either artisan-style loaves, GF sourdough, or baguette-style bread. Avoid overly soft sandwich breads unless you toast them longer for structure.

Does this work with a toaster oven or air fryer?

Yes, both work great. Toast or broil the bread until golden and melty—just keep a close eye on it, as timing may vary.

More Easy Gluten-Free Basics

Never made your own croutons? They take salads to a new level. And if you enjoy gluten-free baking, try these versatile basics. And that soda bread is not just for St. Patrick's, it's good year round.

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If you make this gluten-free garlic toast, please 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

Cucumber and Dill Salad with Feta

08/13/2013 by Sally Cameron Leave a Comment

Cool, crisp, and full of flavor, this cucumber and dill salad with feta is a fresh summer favorite. Made with crunchy cucumbers, briny feta, bright lemon, and plenty of fresh dill, it’s the kind of quick salad you’ll want on repeat. With simple ingredients and bold flavor, it comes together in just minutes. Unlike many cucumber salads weighed down by creamy dressings, this version lets the cucumber, herbs, lemon, and tangy feta truly shine.

A salad of chopped green cucumbers, dill, feta, and red onions in a bowl with serving spoon.

Discovering Persian cucumbers turned me into a cucumber lover in one bite. Their thin, crisp skin and mildly sweet flavor make them ideal for salads—plus, they’re nearly seedless. English cucumbers are another go-to, especially now that I grow them myself. Tossed with fresh dill, tangy feta, and a splash of lemon, this cucumber salad is crisp, creamy, and full of summer flavor in every bite.

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Why You'll Like This Recipe

Cooling + Hydrating – Perfect for hot summer days.
Quick + Easy – Simple ingredients and minimal prep.
Cucumber Lover’s Dream – A fresh way to use up summer’s bounty.

Here's another way to use cucumbers, in this Greek pasta salad recipe.

Recipe Ingredients

Here what you need to make a terrific cucumber and dill salad.

Ingredients for cucumber salad on the counter with feta, onion, herbs, and lemon.

Cucumbers – Use English (also called hothouse or seedless), Persian, or mini cucumbers. All are crisp, tender, and low in seeds—perfect for cucumber salad.
Red onion – Adds a pop of color and sharp flavor.
Fresh herbs – Dill, mint, or a combination of both add brightness and a classic Mediterranean touch.
Feta cheese – Choose a block and crumble it yourself for the best texture, or use pre-crumbled for convenience. I prefer the tang of real Greek feta.
Lemon – Adds fresh acidity and flavor, and add a little lemon zest.
Oil – Extra virgin olive oil or avocado oil are both healthy and flavorful choices. Skip vegetable oils—they’re highly processed, often made from GMO soy, and not ideal for real food cooking.

Please see the recipe card for measurements.

For another delicious and easy way to use cucumbers, try this cucumber smoothie! It might sound crazy but it's delicious.

Chef's tip: Cucumbers are sensitive to heat. When buying at the grocery store, choose from the refrigerated case. They should be firm with smooth, deep green skin, not wrinkled, limp, or wilted. At home, store in the refrigerator and enjoy within a few days as they are perishable.

Substitutions and Variations

Swap the acid – Use lime juice or red wine vinegar instead of lemon juice.
Change the herbs – Try chopped cilantro, basil, or another variety of mint.
Feta alternative – Use crumbled goat cheese instead.
Milder onion flavor – Swap red onion with thinly sliced shallot.

For another refreshing summer salad try this watermelon feta salad with basil or this green leafy Greek salad.

Chef's tip: If red onions are too strong for you, chop them and place them in a bowl of ice water for about 10 minutes, then drain and dry before adding to the salad. It tempers the strength of red onions.

How to Make a Cucumber and Feta Salad

Chopping cucumbers for salad on a white cutting board with a knife. — **Step 1: Chop cucumbers. Slice the cucumbers into quarters lengthwise. Slice out the seedy centers, chop into small pieces.**

A glass bowl of chopped cucumbers ready for salad. — **Step 2: Chopped cucumber ready for salad. Next chop the dill.**

Chopped red onions in ice water to temper their heat. — **Step 3: Chop (or slice) onion and add to ice water to temper their bite (optional). Drain and dry for the salad.**

A glass bowl of lemon vinaigrette with a silver whisk on a marble counter. — **Step 4: Zest lemon, then juice. Whisk olive oil and lemon juice together, season with salt and black pepper.**

A glass bowl with chopped cucumber, red onion, feta cheese, herbs, and lemon zest. — **Step 5: Add everything to a large bowl and toss, then toss with lemon vinaigrette.**

Serving Suggestions

A gray bowl of chopped cucumbers with lemon zest, feta cheese, fresh herbs and red onion.

Serve cucumber tomato and feta salad as a delicious side dish along side grilled meats like this grilled lemon chicken, finished off with a bowl of dark chocolate ice cream.
Try it along side of baby back ribs as a nice counterpoint for the sticky sweet sauce.
Can you say summer cookouts? Serve it with burgers.

Recipe FAQs

Do I need to peel the cucumbers for cucumber salad?

There is no need to peel cucumbers when making cucumber salad. Cucumber peel not only adds color but has many important vitamin, mineral, and fiber, so leave them on. Just be sure to wash them well. Cucumber is really a fruit so think of it like eating an apple, with the peel on.

Can I make cucumber salad ahead of time?

To make cucumber salad ahead of time and keep it crisp and fresh, seed your cucumbers before chopping. Prep the rest of your ingredients separately and store them refrigerated until serving time, then toss together with dressing right before serving.

How do I prevent my cucumber salad from becoming watery?

The trick to prevent cucumber salad from becoming watery is to seed the cucumbers. Slice the cucumbers lengthwise, then slice out the seedy centers and discard. Then slice or chop the pieces for a cucumber salad. Another t ip is to buy mini or Persian cucumbers that have less moisture and tend to be crisper.

Is cucumber salad healthy?

Cucumber salad is definitely healthy, but as with all recipes it depends on what else you add. Cucumber themselves have a high water content and are full of vitamins, minerals and fiber, plus they are low in calories.

Cucumber and dill salad with lemon zest and mint leave with dill and feta cheese.

More Summer Salad Recipes

You know how else cucumbers are terrific? In fresh pressed juices! Try this cucumber celery juice or this watermelon cucumber juice.

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If you make this cucumber and dill salad, please comment and let me know, and if you loved it, please give it a 5 star rating. They really help other readers. Any questions? Just ask. I'm here to help.

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How to Make Homemade Bread Crumbs

10/07/2013 by Sally Cameron 29 Comments

You might scratch your head wondering why I would post a recipe for homemade bread crumbs. Seems so simple. But details like homemade bread crumbs do make a difference. They are easy and thrifty to make. Never let old bread go to waste again, or buy the stuff in the blue container filled with unhealthy ingredients. Make your own in minutes.

How to make homemade bread crumbs. — How to make homemade breadcrumbs.

Nothing Beats Homemade Bread Crumbs

True of most things, homemade bread crumbs beat anything you buy at the store. If you have ever grabbed a container of “America’s Favorite” brand, you might be shocked when you read the ingredient list. If this is in your pantry, go directly to the kitchen and throw it out. Please.

Read Labels for Unhealthy Ingredients

Watch for high fructose corn syrup, partially hydrogenated oil (trans fat), corn syrup, a lot of ingredients that you don’t need, much less want, in your breadcrumbs. And since they are not organic, many of the ingredients are certainly GMO (genetically modified or engineered). Something else it’s best to avoid.

Bread cubes in food processor. — Bread cubes in a food processor bowl.

Choose Your Bread

I generally use this GF bread for my breadcrumbs but. If you eat wheat, use your favorite bread. Be sure to read the label for unhealthy ingredients.

Homemade bread crumbs in food processor. — Homemade breadcrumbs in food processor bowl.

Trimming and Toasting Bread Cubes

Pre-heat your oven to 300 degrees. Either trim crusts from the bread or leave them on. Your bread crumbs will be finer without the crusts. Cut bread into cubes or tear into pieces and toss in the bowl of a food processor. Process until bread forms fine crumbs. Spread on a rimmed baking sheet and bake until crumbs are golden and dry.

Storing Homemade Bread Crumbs

Allow them to cool and place in an airtight container, then refrigerate or freeze. Because they are toasted, the moisture is gone. If you don’t toast them, fresh breadcrumbs can get moldy in the refrigerator.

If you want fine bread crumbs for a recipe, you can always toss them back in the food processor one last time after they are cool and pulse for a few seconds to refine.

Homemade Bread Crumbs | AFoodCentricLife.com

What To Do With Breadcrumbs

What to do with breadcrumbs? Just a couple of ideas:

Make turkey meatballs
Make meatloaf
Sprinkle on top of cooked vegetables, like simple green beans, to give them a crunch.
Combine with herbs and chopped nuts to top fish, then bake for a crispy top

For another idea, toss fresh crumbs with a little olive oil and your favorite seasoning before baking for your own seasoned bread crumbs. The olive oil gives them a more golden color and nice flavor, perfect for topping vegetables and casseroles.

Make Homemade Croutons

For homemade croutons, leave the bread cubed, toss with olive oil, salt, pepper and granulated garlic, bake. They are delicious for salads!

📖 Recipe

How to Make Homemade Bread Crumbs

Sally Cameron

Homemade bread crumbs are easy and thrifty to make. Use them to give cooked vegetables a nice crunch, or to top casseroles, in meatloaf and meatballs. Nothing beats homemade. Freeze or refrigerate for several months.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Course Seasoning

Cuisine American

Servings

Calories 78 kcal

Equipment

▢
Food Processor
▢
Rimmed baking sheet

Ingredients

▢ 1 loaf bread of choice GF or wheat

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Instructions

Pre-heat the oven to 300° (150 C). Trim crust from bread slices. Cut bread into cubes or tear into small pieces and process in a food processor until fine. Spread crumbs onto a rimmed baking sheet and bake until crumbs are golden and dry, about 15 minutes. It will depend on your oven. You may want to stir them half of the way through for even baking. When done baking, cool crumbs and refrigerate or freeze in an airtight container.

Notes

Its about impossible to calculate the nutrition on bread crumbs. It depends on what size the loaf of bread and type. This is a guess. Most of the time you're only using a tablespoon or few for a whole recipe.

Nutrition

Calories: 78kcalCarbohydrates: 13gProtein: 3gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.2gTrans Fat: 0.01gSodium: 134mgPotassium: 40mgFiber: 1gSugar: 2gVitamin A: 1IUVitamin C: 0.1mgCalcium: 35mgIron: 1mg

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How to Make Gluten-Free Croutons

08/21/2024 by Sally Cameron Leave a Comment

Crunchy, garlicky, and the perfect addition to salads, soups, and more, gluten-free croutons are hard to stop eating! So easy to make just cube gluten-free bread, toss with my butter-oil-garlic mixture, and bake until crisp. They beat anything from the store hands down. Make them ahead and keep a batch in the pantry. Don't be surprised if they disappear. Dairy-free option too.

A tall glass jar of golden brown homemade croutons with some on the table.

Once you taste these homemade gluten-free croutons and see how easy they are to make you will skip store-bought croutons. Beware though, they are absolutely addictive! Not devouring these tasty croutons when they come out of the oven is the trick. Seriously, I had a friend eat much of this batch for shooting and had to make more. Skip the store bought and make your own croutons.

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Why You'll Like This Recipe

Gluten-free croutons are super easy to make with simple ingredients.
Dairy-free, vegan option.
Usable for garnishes in many ways.

Recipe Ingredients

Ingredients to make homemade croutons, bread, olive oil, butter, salt, and garlic powder.

Bread: I prefer Canyon Bakehouse gluten-free bread. I use their Heritage Style Honey White bread as it's a larger loaf of bread (24-ounces) with larger slices. If you use other bread, just be sure you have 24 ounces. At the grocery store look in the freezer section.
Butter: I only buy unsalted butter, (sweet butter) so I control the salt. Once you get used to unsalted butter you won't believe how salty regular butter tastes.
Oil: Extra virgin olive oil adds nice flavor, and the combination with butter makes for extra flavorful croutons.
Garlic: Use garlic powder or granulated garlic.

For measurements, salt and black pepper, please see the recipe card.

Here's another terrific recipe I make using this bread, my traditional gluten-free Thanksgiving stuffing. You'd never know it's gluten-free.

Chef's tip on bread: While I use fresh bread, you can use stale bread if you want to or have bread to use up. You'll need to reduce baking time. When buying bread, look for larger slices as many brands have small slices. Crusts off or on? Crusts provide nice texture and a rustic feel, plus there is no waste. If you want to trim the crusts, please do. I've made them both ways.

Substitutions and Variations

Want to get creative? Try these options:

For plain croutons, skip the garlic, or add a little onion powder.
For dairy-free croutons or vegan croutons, use plant butter and bread with no dairy (like milk powder).
Spice them up! Add a little smoked paprika, chili powder, or cumin to the oil-butter mixture before tossing with the bread cubes. Turmeric adds more golden color.
If you like Hawaiian Sweet bread, use this gluten-free bread.
Add herbs! Either dried, like Italian seasoning, or fresh herbs, like finely chopped thyme. Add to the butter-oil mixture when tossing the bread cubes.
Toss with finely grated Parmesan cheese before baking for cheesy croutons.

Great croutons are a must for Caesar Salads and even better with homemade Caesar dressing.

How to Make Gluten-Free Croutons

Melted butter, olive oil, and garlic in a small glass bowl. — **Step 1: Melt together the butter, oil, and garlic in the microwave.**

Plain cubes of bread with crusts in a glass bowl for making croutons. — **Step 2: Cut bread slices into ¾-inch to 1- inch cubes, using the crusts.** **Skip the heels.**

Bread cubes tossed with butter and olive oil in a glass bowl. — **Step 3: Toss the bread cubes with the butter-oil blend in a large bowl until you have well coated bread cubes.**

Golden baked bread croutons on a baking sheet with parchment. — **Step 4: Scatter bread cubes on a parchment paper lined baking sheet in a single layer. Sprinkle with salt now if using.**

Golden brown baked croutons on a baking sheet with parchment. — Step 5: Bake croutons for approximately 30 minutes. Timing depends on your oven, the type of bread you are using, and how crisp you like your croutons. Eat one to test. They will crisp a little more upon fully cooling.

Chef's tip: For crispier croutons, bake them a few minutes longer. You can also reduce the oven temperature and bake them a little longer, which dries the croutons more. If after baking and cooling you want them crisper, pop them back into the oven for a few additional minutes until you get a satisfying crunch.

Serving Suggestions

Use croutons to garnish your favorite soups and to give simple salads a little oomph. Crush gluten-free croutons a bit and scatter over vegetable dishes, especially simply blanched green beans. They add great texture, flavor, and visual interest. And for tomato soup? Gluten-free croutons are a must!

If somehow the croutons got soft in storage and you want them crisped up, pop them into a 300°F oven on a baking tray for a few minutes.

Check out this recipe to make gluten free breadcrumbs.

A bowl of golden baked croutons in a glass bowl on a counter.

Storage

Before storing gluten-free croutons, be sure they are fully cooled and crisp. Leftover croutons last approximately 2 weeks in a cool pantry in an airtight container, if they are well baked, crisp, and the moisture is out of them. Otherwise they risk developing mold. If you see any signs of spoilage, toss them and make a new batch. Mine never seem to last that long (we eat them!).

While some recipes say you can freeze them and re-crisp in the oven, I've never tried this. This is such an easy recipe, fresh croutons are always better than frozen.

Recipe FAQs

Should I remove the crusts before making croutons?

It's personal preference as to whether you trim the crusts. Crusts add a nice rustic texture, plus more crunch and color. If you prefer trimmed crusts, go ahead and trim. It's up to you. It's also up to you how large of bread cubes you cut. Larger croutons require a little longer baking. This is true for regular croutons and gluten free croutons as well.

Do gluten-free croutons taste the same as regular ones?

The way I make them, yes, gluten-free crotons taste juts as good as croutons made with wheat bread. The trick is in the butter-olive oil blend I make for baking croutons. It gives amazing flavor and you'd never know they are gluten-free.

What oil should I use for croutons?

I prefer the flavor of olive oil, then mix it with unsalted butter for great flavor. You can also use avocado oil or a healthy neutral oil. Skip vegetable oil, canola oil, seed oils, and industrially produced oils in general for healthier croutons.

Recipes for Using Gluten-free Croutons

If you can't think of ways to use croutons, try them on these recipes.

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If you make gluten-free croutons, I hope you'll comment and let me know how you liked it. If you loved it, please give it a 5 star rating! They really help other readers and I appreciate hearing from you, and I'll respond to each comment.

📖 Recipe

Classic French Mushroom Duxelle

09/29/2023 by Sally Cameron 12 Comments

If you love mushrooms, you’ll love mushroom duxelle—also called mushroom duxelles or even duxelles mushroom. It’s a classic French preparation made by finely chopping mushrooms, shallots, garlic, and herbs, then slowly cooking them in butter until rich, savory, and deeply flavorful. It may sound fancy, but it's surprisingly simple to make and versatile to use—and it freezes beautifully.

A small blue bowl of mushroom duxelles with crisp crostini on a platter.

Mushroom duxelle is an earthy, umami-packed flavor bomb that goes far beyond just appetizers. It's essentially a mixture of mushrooms, cooked down with butter and other flavor enhancements. You can stir it into pasta and risotto, tuck it into omelets or puff pastry, spread it on toast or crostini, top a baked potato, or layer it into beef Wellington. It’s simple, versatile, and full of depth. Keep reading for how to make it—plus plenty of creative ways to use every last delicious spoonful.

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Why You'll Love This Recipe

If you love mushrooms - you’ll love duxelles deep, earthy flavor.
Easy to make -Just a few simple ingredients.
Versatile - Use it in appetizers, pasta, eggs, beef dishes, and more.
Freezer-friendly - Cooked mushrooms freeze beautifully.

What You Need for Mushroom Duxelle

Ingredients for mushroom duxelles on gray counter.

Mushrooms – Common white button or brown cremini mushrooms work perfectly for duxelle. Choose firm, fresh mushrooms with closed caps—no visible gills and definitely no slimy texture.
Butter – Use good-quality unsalted butter so you can control the seasoning.
Shallots – A member of the onion family, shallots are milder than onions and a staple in French cooking. I always keep them on hand.
Herbs – Fresh thyme leaves and fresh parsley are my go-tos, but tarragon is a classic French addition.
Garlic – A must. Fresh garlic cloves give the duxelle depth and backbone.
Deglazing Liquid – Cognac, dry sherry, dry white wine, or vermouth all work beautifully. Just a splash lifts the flavor and releases any bits from the pan.
Crème Fraîche (Optional) – Thick, French-style sour cream adds richness and helps the duxelle hold together—especially nice if you're spreading it on toast or using it in pastry. Omit for a vegan version.

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

If you love mushrooms, try this hearty mushroom pasta sauce. You won't miss the meat.

Chef’s Tip: How to Clean Mushrooms
Forget the old advice about never getting mushrooms wet. A quick rinse is perfectly fine—just do it right before slicing or chopping. Cup 1–2 mushrooms in your hand (depending on size) and rub them gently under a trickle of cold water to remove dirt, and pat dry with a clean towel. You can also wipe them with a damp paper towel or use a soft brush (a clean toothbrush works), but rinsing is faster and just as effective.

Substitutions and Variations

Mushrooms: Feel free to mix mushroom varieties. White button and cremini are classic, but shiitake, portobello, or even oyster mushrooms add deeper, more complex flavor.
Vegan Option: For a dairy-free version, use olive oil or a plant-based butter (choose a solid block or stick—avoid whipped tubs (which often contain extra water).

For another classic dish with mushrooms, try this Chicken Marsala recipe without cream. The mushroom sauce is terrific.

Chef's Note: Why is this called duxelles? This recipe is named for the 17th century French Marquis d'Uxelles by his Chef, François Pierre La Varenne.

How to Make Mushroom Duxelle

Using a food processor makes duxelles quick and easy. Use short pulses with the pulse button. You don't want pureed mushrooms. Without a food processor, chop the mushrooms into very small pieces by hand with a chef's knife.

A black cutting board with chopped herbs, shallots and garlic.

Chop the shallots, herbs, and garlic.

A pile of cleaned white mushrooms on paper towels.

Wash the mushrooms and dry.

Adding quartered mushrooms to a food processor workbowl.

Quarter mushroom and put in the food processor.

Mushrooms now chopped fine in a food processor.

Pulse mushrooms fine. Without a food processor, chop finely by hand.

Cooking chopped shallots and garlic in melted butter in a skillet.

In a large skillet, melt butter and saute garlic and shallot in butter.

Chopping mushroom cooking for duxelles in a fry pan.

Add mushrooms and stir, cooking down the moisture.

Mushrooms almost finished cooking, getting drier in the pan.

7. When mushroom mixture is almost dry, add the herbs, wine, salt and pepper.

Finished mushroom duxelles, brown with green chopped herbs.

8. Cook off the wine. Finished mushrooms duxelle, almost like a paste. Add creme fraiche if using.

Chef's Tip: Cooked mushrooms freeze very well, but do not try to freeze raw mushrooms.

Serving Suggestions

Mushroom Duxelle is one of those great classic recipes that is easy, quick to make, and can turn every day recipes into something special. Think of it as a building block for terrific dishes. Here are a few creative uses for incorporating duxelles into recipes:

Serve duxelles with crisp crostini, toast points, or crackers as appetizers.
Fold into an omelet or with poached or scrambled eggs.
Toss with warm buttered noodles.
Stir into risotto for mushroom risotto (heavenly) or just simple rice.
Make stuffed chicken breast by stuffing a boneless, skinless chicken breast with a combination of duxelle and soft cheese such as cream cheese, boursin, or garlic herb goat cheese, then bake.
Stuff a pork tenderloin.
Use for mushroom duxelles stuffed sole or Beef Wellington.
Make grilled cheese and spread a little duxelles in with the melting cheese. Heavenly.

Freezing Mushroom Duxelle

Mushroom duxelle freeze beautifully, making it a great make-ahead ingredient. If you’re making a big batch, here’s how to store it:

Portion first: Spoon cooled duxelles into silicone ice cube trays or tablespoon-sized mounds on a parchment-lined tray. Freeze until solid.
Store: Transfer frozen cubes to a zip-top freezer bag or airtight container, label, and freeze for up to 3 months.
For best results, let frozen duxelles thaw in the fridge or defrost in a pan over low heat before adding to delicate dishes like eggs or sauces. Adding a frozen cube straight to warm food can cool the dish too much or introduce excess moisture. For heartier dishes like pasta or soups, a frozen portion works fine—just give it a minute or two to warm through before stirring everything together.

Closeup of mushroom pate in a white ramekin with a spoon.

Recipe FAQs

Can I freeze duxelles?

Yes, duxelles are freezeable. I recommend freezing portions in silicone ice cubes trays and thawing portions that you need overnight in the refrigerator.

What's the difference between duxelles and mushroom pâté?

Duxelles is generally made without dairy such as cream or cream cheese. Cheese is often incorporated into pate recipes to give them additional creaminess for more spreadability.

What dishes can I use duxelles in?

There are many things you can do with duxelles. Toss it with warm buttered pasta, stir into risotto or rice, fold into an omelet, stuff boneless chicken breasts, stir in cream cheese or ricotta cheese for more of a mushroom pate. Serve with sliced baguette or crostini as an appetizer, spread on filet of sole and roll, then bake, make a grilled cheese sandwich and add a layer of duxelles. Delicious!

Can I use different types of mushrooms for duxelles?

You can make duxelles with a variety of mushrooms. Common white or button mushrooms work great, are inexpensive, and always available. Other mushrooms that work for duxelles are beech mushrooms, brown cremini mushrooms, small "baby bella" portabella mushrooms, or small shitakes. Save the more expensive and exotic wild mushrooms like chanterelles and morels for simple preparations where their marvelous flavor, color and texture shine, like simply sautéing in butter.

More Recipes With Mushrooms

If you love mushrooms, try some of these terrific mushroom recipes.

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Avocado Corn and Black Bean Salad

06/19/2025 by Sally Cameron 1 Comment

Fresh and colorful, this avocado corn and black bean salad with Mexican flavors is the perfect, easy summer side. Made with sweet corn, creamy avocado, black beans, and a zesty lime-cumin vinaigrette, it’s quick, healthy, and no one will guess is started with frozen corn and canned beans. The great thing is there, no cooking!

Avocado, corn, and black bean salad in a white bowl with serving spoon and fork.

I first created this black bean salad recipe in 2013, and after one bite tonight, I was glad I resurrected the recipe! With so many summer dishes competing for attention, this one delivers everything you'll love: ease, flavor, nutrition, and versatility. It’s been sleeping in my archives for too long, so I’m giving it a well-deserved refresh and re-publish—because when something this good is also this simple, it’s time to bring it back to the table.

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Why You'll Love This Black Bean Salad

Corn, avocado, and black bean salad ingredients in prep bowls.

Bright, fresh flavors – With creamy avocado and a tangy lime dressing.
No cooking required – Just chop, mix, and serve.
A go-to summer side – Perfect for BBQ, grilled seafood, chicken, or steak.
Easy ingredients - Made with frozen corn and canned beans.

Have a pellet grill? This is a great side for smoked chicken breasts.

What You'll Need

Salad Ingredients

Avocado – Buttery and rich. Choose a firm-ripe avocado that dices well.
Corn – Frozen and thawed, or fresh off the cob and cooked; both work great. Choose yellow corn over white corn for more nutrition.
Black beans – Use canned black beans, rinsed and drained
Tomatoes – Use Roma tomatoes.
Cheese – Crumbled feta adds a nice tang. Get real Greek feta for best flavor. Omit for dairy-free.
Herbs – Fresh cilantro or Italian parsley adds garden flavor and brightness.
Red onion – Adds a pop of color and mild bite; dice it finely.
Herbs - Fresh cilantro is perfect but you can use Italian parsley.

Lime-cumin vinaigrette

Olive oil – A good-quality extra virgin olive oil adds body and richness.
Lime juice – Fresh lime juice for tangy flavor, and a little lime zest if you prefer.
Spices – Ground cumin, and a pinch of chili powder if you like (optional), gives the vinaigrette a warm Southwestern flair.
Garlic – One small clove, finely chopped and smeared or zested, adds bold flavor.

Please see the recipe card for measurements salt and pepper.

Substitutions and Variations

Swap the cheese - Queso fresco, cotija cheese, and goat cheese all work.
Add crunch - With toasted pepitas.
Use lemon juice for the lime juice.
Tomato swap - Use halved cherry tomatoes, grape tomatoes, or even red bell pepper.
Bean swap - Substitute kidney beans or pinto beans for black beans.
Out of limes - Use apple cider vinegar.

These grilled tequila lime shrimp are great with this salad.

Chef's tip: About the corn. You’ll need 3 large ears of corn to get 2 cups of kernels. If using fresh, boil the corn on the cob for 3 minutes in salted water, drain, and slice the kernels off the cob with a sharp knife. Using frozen corn? Technically frozen corn kernels don’t need cooking because they are usually blanched before freezing (which almost all commercially frozen corn is). That blanching process partially cooks them to preserve texture, flavor, and nutrients. Just thaw them and use!

How to Make Avocado Corn and Black Bean Salad

Rinsing and draining black beans in a sieve under sprayer in a sink.

Rinse and drain the black beans.

A glass bowl of golden corn kernels on a marble counter.

Thaw frozen corn completely, no need to cook as it is blanched before freezing.

Chopped avocado, tomatoes, peppers, red onion, and feta cheese.

Chop avocado and squeeze lime juice over it to prevent browning, chop jalapeno, tomato, onion, and cube the cheese.

A golden yellow vinaigrette in a small glass bowl on a counter.

Whisk together the lime vinaigrette in a small bowl, add a pinch of salt.

Colorful bowl of red onion, black beans, tomatoes, corn, and jalapeno.

Add everything to a large bowl.

Mixing a black bean corn and avocado salad.

Mix and add a few tablespoons of the vinaigrette, taste before adding more. Season with salt and pepper.

Bright colored avocado , black bean, and corn salad with tomatoes and jalapenos in a white bowl.

When the weather cools off, try this black bean pumpkin soup. Super easy, healthy, and delicious.

Serving Suggestions

What goes well with avocado corn and black bean salad? Glad you asked!

Perfect for BBQs or cookouts – Serve as a refreshing side for grilled chicken, air fryer fish, smoked baby back ribs, or steak. It balances smoky flavors beautifully.
Scoop it with chips – Turn it into a chunky summer dip with crisp tortilla chips.
Make it a meal – Add shrimp, leftover chicken, or shredded rotisserie chicken for a quick, satisfying lunch bowl.
Serve over greens – Toss it with arugula or romaine for a light, no-cook dinner salad.
Tacos – Fold it into tortillas for vegetarian tacos.
Make it a main meal - add chopped cooked chicken breast for extra protein.

Chef's tip: For the best texture, add the vinaigrette just before serving to keep the avocado and tomatoes fresh and vibrant.

Recipe FAQs

Can you make black bean and corn salad ahead of time?

Yes, you can prep this salad ahead by chopping all the ingredients and storing them separately. Wait to add the avocado and dressing until just before serving to keep everything fresh. It comes together in minutes, making it ideal for entertaining or meal prep.

How long does black bean and corn salad last in the fridge?

If the salad has already been tossed with dressing and avocado, it’s best enjoyed within 24 hours while the textures and flavors are at their peak. After that, the avocado may brown and soften too much.

Is black bean and corn salad healthy?

Absolutely. This salad is packed with feel-good ingredients—healthy protein, fiber, good fats, and the kind of carbs that keep you energized. With so many colorful vegetables, you’re getting a variety of phytonutrients and antioxidants in every bite.

Can I use canned corn?

While you can use canned corn in a pinch, it won’t have the same fresh taste or crisp texture. Canned corn tends to be soft and lacks the sweet flavor of fresh or frozen corn.

More Super Summer Side Dishes

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3-2-1 Ribs (Smoked Baby Back Ribs Recipe)

06/17/2025 by Sally Cameron 2 Comments

If you’re looking for foolproof smoked ribs with tender, fall-off-the-bone results, the popular 3-2-1 ribs method is hard to beat. These smoked baby back ribs are rubbed with my homemade spice blend, spritzed with juice and vinegar, wrapped, and finished with a flavorful BBQ glaze. Whether you're smoking ribs for the first time or have been firing up your pellet grill for years, this easy method delivers consistently delicious, crowd-pleasing results.

A rack of smoked baby back ribs before slicing, wiht a knife and sauce on a sheet tray.

I’ve made these ribs many times, and they’re still one of the first things I turn to when BBQ season rolls around. The 3-2-1 method—3 hours smoked, 2 hours wrapped, 1 hour glazed—is simple to follow and creates ribs with smoky flavor and tender meat. Smoked ribs are perfect for backyard gatherings or holiday cookouts. In this post, I’ll walk you through every step, plus share tips I’ve learned that make it easy.

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Why You'll Love These Smoked Ribs

Great bark and tender texture – A nice bark on the outside, with fall-off-the-bone meat.
Simple method – The 3-2-1 method breaks the smoking process into three clear steps, making it easy to follow—even if you’re new to cooking ribs or using a smoker.
Not a sugar bomb – Many rib recipes lean heavy on brown sugar, honey, or ultra-sweet BBQ sauce. My version stays balanced. There’s just enough sweetness to complement the smoky depth, bold seasoning, and richly glazed finish.

What You’ll Need to Make 3-2-1 Ribs

Ribs – Be sure to buy baby back ribs, not St. Louis ribs or spare ribs. (See more on rib cuts below.)
Rib rub – I use my homemade BBQ dry rub, which has no added salt, so I can season the ribs separately for more control. You can use your favorite rub.
Barbecue sauce – Finish the ribs with a thin layer of homemade BBQ sauce (or your favorite), thinned slightly to work as a glaze.
Spritz – A mix of pineapple juice, orange juice, or apple, juice, and apple cider vinegar, adds moisture while smoking in phase 2 (braising).

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

Tools - You'll need a small spray bottle, a pastry brush, large-roll heavy duty aluminum foil, and half sheet pans, and parchment sheets are handy too.

Choosing the Right Cut for 3-2-1 Ribs

Not all pork ribs cook the same way, and the 3-2-1 method is especially well-suited for baby back ribs. Here's a quick breakdown of the most common cuts and how they differ:

Baby back ribs – Cut from the top of the rib cage near the spine, these ribs are smaller, leaner, and naturally tender. They cook faster and are ideal for fall-off-the-bone texture. This is the cut I recommend for the 3-2-1 method. Look for packaging that reads baby back ribs or loin ribs.
St. Louis ribs – Cut from the belly area, these ribs are flatter, meatier, and have more fat. They’re great for smoking too, but may need slightly longer cooking time or a tweak in wrapping time.
Spare ribs – Larger and more irregular, with more connective tissue and fat. Spare ribs can work with 3-2-1, but they might need a longer cook to fully tenderize. Do the bend test to see how tender they are.

Substitutions and Variations

Add a splash of bourbon – Bourbon in the spritz is completely optional—it adds a hint of depth, but your ribs will be great without it.
Bottled sauces – Use your favorite bbq sauce as the glaze, but keep an eye on the sugar content—some commercial sauces burn easily at higher heat because of high sugar.
Try a hoisin-glazed finish – For a twist, try brushing the ribs with my homemade hoisin sauce during the final hour. It gives a rich, sticky-sweet glaze with a different flavor profile that’s always a hit.

Chef’s Tip: Why I don’t use a binder on ribs: A binder like mustard or oil isn’t necessary for ribs—especially when you’re salting first and letting the rub sit overnight. The moisture from the meat and salt is enough to help the seasoning stick. I skip a binder for this recipe and still get a beautiful bark and deep flavor. But if you want try try one, a thin layer of yellow mustard is a great binder and the classic choice.

How to Make 3-2-1 Ribs

Prep the Ribs

Start the night before for best results. If you forget, it's ok! They will still come out great.

A table knife skipped under the silver skin on the under side of a rack of ribs.

Pulling off the silver skin from a rack of ribs with a paper towel.

Step 1. Start by removing the silver skin. It’s a thin, tough membrane (connective tissue) on the underside of the ribs that doesn’t break down during cooking and blocks flavor penetration (plus it's chewy). Use a table knife. Start at the smaller end, wiggle your knife under the membrane, and using a paper towel to hang on to it, pull the length of the ribs. If it's stubborn, keep working it.

Step 2. Season the ribs. Because I use my dry rub recipe without salt, I salt separately for control. Sprinkle with salt, then generously with the spice blend and rub onto the ribs. If your rub has salt, don't use extra.

Seasoning baby back ribs with a bright red dry rub on a sheet pan.

Wrapping seasoned baby back ribs with plastic wrap for the refrigerator.

Step 3. Wrap and rest the seasoned ribs. Place the racks on half sheet trays, then wrap tightly in plastic wrap and place them in the fridge overnight. This gives the seasoning time to penetrate and builds flavor before smoking.

Smoking Ribs (6 hours of cooking)

Set the grill temperature to 225°F.
I use the Super Smoke setting for maximum flavor. Be sure the pellet hopper is full and the grates are clean. I use a blend of fruit woods and hard woods. Unwrap the ribs and let them sit at room temperature for an 1 hour before smoking to take the chill off.

Seasoned rack of ribs on grill grates of a pellet grill smoker.

Phase 1: Smoke (3 Hours)

Place the ribs directly on the grates, bone side down, and smoke for 3 hours. Use this time to prep for the next phase: tear sheets of heavy-duty foil slightly longer than each rack of ribs.

Chef's tip: Foil vs Pink paper. For 3-2-1 ribs I use foil because it traps steam and speeds up the tenderizing process—perfect for baby back ribs. Pink butcher paper is a great alternative if you prefer a firmer texture and more bark. Just know it breathes more than foil, so the ribs won’t be quite as fall-apart soft and may take slightly longer to cook.

Phase 2: Wrap (2 Hours)

Smokes baby back ribs on a large piece of foil with a rib spritz bottle ready for wrapping.

Remove the ribs from the smoker and place each rack on a double layer of heavy-duty foil. Spray with your rib spritz, then fold the foil around the ribs to form a sealed packet. You want the edges crimped well to prevent leaks, but not wrapped tightly—give the ribs a little room to steam. Return the foil-wrapped ribs to the smoker and cook for 2 more hours.

Ribs wrapped in a foil packet for phase two of smoking, on grill grates.

Phase 3: Glaze & Finish (1 Hour)

For the last hour of cooking, carefully open the foil packets and brush the ribs with thinned BBQ sauce or glaze. Leave the foil open and return the ribs to the smoker. Brush with more glaze during the last 15 minutes if desired.

How to Know When Ribs are Done

Ribs are ready when they bend into a gentle arc when lifted from one end. Slice between the bones with a sharp knife and serve with extra sauce, if desired. It's easier to see where to cut them if you turn them over.

smoked baby back ribs with a few sliced on a sheet tray with bbq sauce.

Serving Suggestions

These tender smoky ribs pair well with just about anything you'd find at a summer cookout. Here are a few of my favorite sides to serve with 3-2-1 ribs, pick your favorites!

Classic coleslaw – A crunchy, tangy slaw is the perfect contrast to rich, smoky ribs.
Sweet corn succotash – My favorite to make alongside the ribs.
French potato salad – Hearty, crowd-pleasing, and make-ahead friendly.
Cornbread (GF) – Great for soaking up extra sauce.
Baked beans - A classic ribs side dish, from scratch or short cut with canned beans.
Peach burrata salad – You can skip the prosciutto if desired.
Watermelon salad - Refreshing cucumber with basil and feta cheese.
Pound cake - A perfect GF cake for dessert (no one will know) with berries, ice cream, or whipped cream.

And of course, these ribs are perfect for holidays like 4th of July, Father’s Day, Labor Day or any summer weekend where you want to wow a crowd.

Leftovers and Storage

Smoked ribs keep well in the fridge – store whole or cut ribs in an airtight container for up to 4 days.
Reheat gently – in a low oven, covered with foil, or on the grill.
Repurpose the meat – strip it off the bone for fantastic tacos, salads, or sandwiches.
Freezer-friendly (optional) – while whole ribs aren’t ideal for freezing, the meat can be stripped and frozen for later use.

Sliced, smoked baby back ribs on a black cutting board outside by the grill.

Recipe FAQs

What does 3-2-1 mean for smoking ribs?

3-2-1 describes the phases of smoking the ribs. the first 3 hours unwrapped straight on the grill, the next 2 hours wrapped with a rib spritz to moisten, the the last hour unwrapped and glazed once or twice. It's a great method for smoking baby back ribs.

Can I use the 3-2-1 ribs method for St. Louis or spare ribs?

Yes, but you may need to adjust the cook time slightly. These cuts are larger and fattier than baby backs, so they often need more time in the final (unwrapped) phase to fully tenderize and glaze.

Do I have to use foil?

Foil is ideal for the 3-2-1 method—it locks in steam during the second phase and guarantees tenderness. You can use pink butcher paper for a firmer texture and more bark, but the ribs may need a little extra time.

Should I use a binder for the rub?

I don’t. A binder like mustard or mayo isn’t necessary for ribs—especially if you're salting first and resting the ribs overnight. The natural moisture of the meat helps the rub stick just fine. If you want to use one, yellow mustard is the classic choice of many pit masters.s

Can I make 3-2-1 ribs on a gas grill?

Yes—with a few adjustments. If your grill has multiple burners and you can maintain a steady 225°F–250°F, you're in business. Use a smoke tube or smoker box filled with soaked wood pellets or chips for that smoky flavor. Be sure they smolder and smoke, not burn. Turn on one burner to low and place the ribs on the opposite side for indirect cooking. You’ll need to monitor heat carefully and may need to rotate the ribs for even cooking. If needed, smoke the ribs for the first phase, then finish them in the oven. You’ll still get great flavor and tender results.

More Recipes From the Pellet Grill

And more smoker recipes coming!

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Baby Back Ribs Recipe (Oven Method)

05/30/2011 by Sally Cameron 10 Comments

Sticky, tender, and packed with flavor, this baby back ribs recipe delivers all the sweet and savory satisfaction of BBQ—no grill required. Inspired by my mom’s oven method and finished with a Chinese-style hoisin glaze (or bbq sauce), they’re fall-off-the-bone delicious and perfect for year-round cooking. Whether it’s a rainy day or you’re just keeping things simple, this rib recipe is a guaranteed crowd-pleaser. Don’t forget the napkins!

This is my baby back ribs recipe before I had a smoker—adapting my mom’s recipe, cooking them in the oven, and finishing them with a quick broil for that irresistible sticky glaze. You don’t need a big grill or fancy equipment—just an oven and a craving for something sweet, savory, and satisfying. Whether you're cooking in a spacious kitchen or a small apartment, these baby back ribs are easy, approachable, and full of flavor. If you do have a grill, you can finish them on the grill.

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Why You'll Love This Baby Back Ribs Recipe

No smoker? No problem – just use your oven and broiler.
Sticky, sweet-savory glaze – made with hoisin for bold, irresistible flavor.
Weeknight-friendly – ready in 90 minutes.
Make-ahead option – prep early, broil just before serving.
Small space approved – perfect for apartment kitchens or rainy-day cooking.

If you have a pellet grill, make these 3-2-1 baby back ribs. They are amazing and I walk you through every step!

Recipe Ingredients

Baby back ribs – Tender and meaty, these cook beautifully using this oven method.
Onion – Use yellow, white, brown, or sweet—whatever you have on hand.
Orange – One large navel or two smaller oranges for natural sweetness and moisture.
Lemon – Adds brightness and helps tenderize the ribs.
Sauce – Choose from:
- My homemade hoisin sauce, thinned into a glaze.
- Bottled hoisin sauce.
- Your favorite BBQ sauce.
- Or my homemade BBQ sauce.

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

Substitutions and Variations

Make It Spicy – Add red pepper flakes, a pinch of cayenne, or a drizzle of hot sauce to the glaze or before broiling.

Chef’s Tip: Baby back ribs are cut from the top of the rib cage and are naturally more tender and lean than other types like St. Louis or spare ribs. That makes them ideal for this faster oven method. Look for ribs labeled “baby back” or “loin back” for best results. You can use St. Louis-style ribs too. Just increase the baking time slightly since they’re meatier.

How to Make Oven Baby Back Ribs

Remove the ribs from the refrigerator about an hour ahead of time to get the chill off.

Baby back ribs covered in slice onions, lemons and orange on foil tray.

1. Prep the ribs:
Remove the silver skin from the back of the ribs. Use a table knife and run it under the small end under side of the ribs, then tear the silve skin off with a paper towels. Pat dry with paper towels. Season both sides with kosher salt, freshly ground black pepper, and granulated garlic.

2. Add citrus and onion:
Place the rib racks meat-side up on a rimmed baking sheet or roasting pan. Top with thin slices of onion, orange, and lemon.

3. Cover and bake:
Cover the pan tightly with foil. Bake in a preheated 350°F (175°C) oven for 1 hour, until the ribs are tender but not falling apart.

4. Glaze and finish:
Carefully discard the citrus and onion slices. Brush ribs generously with hoisin glaze (thinned hoisin sauce) or your favorite barbecue sauce. See notes in recipe card.

Option 1: Finish on the Grill

Preheat the grill to medium-low.
Place ribs directly on the grates.
Cook for 20–25 minutes, turning every 5–7 minutes.
Brush with more sauce each time you turn them to build up a sticky, caramelized coating.

Option 2: Finish Under the Broiler

Adjust oven rack 1–2 levels below the top to avoid burning.
Set broiler to high.
Place ribs on a foil-lined baking sheet and brush with sauce.
Broil for a few minutes at a time, brushing with more sauce between rounds, until caramelized.

Slicing Tip:
Flip ribs over on the cutting board and slice from the back side where you can easily see the bones. This makes cleaner cuts and better portions.

Oven Baby Back Ribs with Hoisin-Bourbon Sauce.

Chef's tip: When you unwrap the ribs from the foil there will be delicious juices accumulated. Pour them into a cup and save them in case you need to thin the barbecue sauce.

Serving Suggestions

These sweet and savory hoisin-glazed ribs are rich, sticky, and packed with flavor, so simple, classic sides are the way to go. Here are a few ideas to round out your meal:

Potato Salad – Try my French-style potato salad with fresh herbs or a classic creamy version.
Coleslaw – Cool and crunchy coleslaw balances the richness of the ribs beautifully.
BBQ Baked Beans – A backyard favorite that pairs perfectly with smoky, glazed ribs.
Corn on the Cob – Grilled or boiled corn on the cob, with butter and a sprinkle of salt.
Watermelon Slices – Juicy and refreshing, especially on hot summer days, and here is a post in ways to cut watermelon.
Simple Green Salad – A light, crisp counterpoint with a tangy vinaigrette.

For drinks, serve iced tea, lemonade, or chilled rosé—and don’t forget the extra napkins!

Leftovers and Storing

Store cooked ribs in an airtight container in the fridge for up to 3–4 days. Reheat in a 300°F oven, covered with foil, until warmed through. Add a little extra sauce to keep them moist.

Another option is to shred the meat off the bones and use it for amazing tacos!

Recipe FAQs

Can I make baby back ribs in the oven without a grill?

Yes! This recipe is designed for exactly that. The ribs bake in the oven with citrus and onions for flavor and tenderness, then finish under the broiler for a caramelized glaze. No grill required.

Can I use another sauce besides hoisin?

Definitely. You can use your favorite bottled BBQ sauce, homemade BBQ sauce, or even go spicy with a chili garlic glaze. I often use my homemade hoisin-style sauce for a sweet-savory twist.

Do I need to remove the silverskin from the ribs?

Yes—removing the silverskin (a tough membrane on the bone side) helps seasoning penetrate and keeps the ribs tender. Use a small knife to loosen a corner, then grab it with a paper towel and peel it off. It’s worth the extra step.

More Ways to Love Ribs

Try these rib-worthy side salads pair perfectly with sticky fingers, whether an easy bean sakad, a pasta salad, or a summer burrata peach salad.

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How to Make Rotisserie Chicken on a Grill (Step by Step)

06/17/2014 by Sally Cameron Leave a Comment

If you’ve ever wondered how to make rotisserie chicken on a grill, I’ll show you exactly how. With the right setup and a few simple steps, you can create juicy, golden-skinned chicken right at home. I’ve been making rotisserie chicken this way for over 20 years—on gas grills, and pellet grills—and it’s still one of my favorite ways to cook a whole bird. Just season it well, stuff the cavity with aromatics like lemon, onion, garlic, and bay leaf and truss it. Once it’s on the spit, the grill does the rest.

A golden brown rotisserie chicken turning on the grill, anchored by meat forks.

While grocery store or warehouse rotisserie chickens are popular for convenience, making your own is healthier, fresher, and far more flavorful. You control the ingredients—starting with a high-quality bird like organic, air-chilled chicken—and skip the preservatives, additives, chlorine rinses, and plastic packaging. Homemade is simply better. And as a bonus, you’ll have plenty of tender, shredded chicken left over for tacos, salads, and other easy meals.

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Why You’ll Love This Rotisserie Chicken

Incredible flavor – Juicy, golden, and deeply seasoned—homemade rotisserie chicken is delicious.
Simple setup – Use a grill with a rotisserie attachment or a countertop rotisserie oven—either works beautifully.
Built-in basting – As the chicken rotates, it self-bastes for crisp, evenly browned skin and tender meat.
Meal prep magic – Leftovers (if you have any!) are perfect for salads, tacos, soups, and easy lunches all week.

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

Rotisserie Chicken Ingredients

Ingredient for rotisserie chicken with a whole raw chicken, onion, lemon, herbs, and seasoning.

Whole chicken – Choose a large, fresh whole chicken so you’ll have plenty of leftovers. I recommend organic and air-chilled if possible (to avoid the chlorine bath common in water-chilled birds).
Oil or binder – For gas grills, I brush the bird with olive oil then season. For pellet grills, I use a light coating of mayonnaise—it helps seasoning stick and promotes browning.
Seasoning – You can keep it simple with salt and pepper, or use my homemade BBQ dry rub (my go-to).
Stuffing (optional) – Aromatics like half an onion, garlic cloves, bay leaves, and a lemon or orange wedge add subtle flavor and help keep the meat juicy. A quick extra step that’s totally worth it.

Substitutions and Variations

Dry rubs and seasonings – The easiest way to change things up is by switching your rub. Try a classic BBQ rub, lemon pepper, a smoky paprika blend, or poultry seasoning.
Herbs – Add a few sprigs of thyme, rosemary, or sage to the cavity for a more herbaceous finish.
Oil alternatives – Instead of olive oil (gas grill) or mayo (pellet), you can use avocado oil or neutral healthy oil as a binder—just choose one with a high smoke point.

Recipe Instructions

Prep the Chicken

Remove the chicken from the refrigerator 1 hour prior to rotisserie to get the chill off. Discard any little bag of innards, dry the inside of the chicken with paper towels. If using a pellet grill, be sure the hopper is full of good hardwood pellets.

Trim excess fat from the chicken around the cavity and at the tail end.

Remove any extra fat around the neck cavity and the tail end as well.

A whole chicken turned on it's breast side, wings folded back, on a white tray.

Turn the bird over and bend the wings back flat.

The cavity of a raw whole chicken stuffed with herbs, onion, and lemon.

Season the bird inside with salt, then stuff with the aromatics and citrus if using.

Whole raw chicken stuffed and trussed, legs tied and cavity closed with pins.

Truss the bird: tie the legs, then close the cavity with poultry lacers to keep the aromatics from falling out during the cook and helps the bird hold its shape while it spins

Whole chicken skewered on a rotisserie spit and covered with seasoning. — Lightly rub the outside with olive oil or mayonnaise and sprinkle generously with your seasoning, turning the bird to coat evenly.

Position Chicken on the Spit

Center the chicken on the spit (rotisserie rod) so the weight is evenly distributed. Slide the meats forks onto each side of the rod pushing them into the chicken to secure. Turn the screws very tight. Do this on a rimmed baking sheet to catch any raw juices and keep things clean and allowing for easy transport to the grill.
Place the rod with the chicken into the rotisserie and turn on the motor to be sure it is turning. Add extra rub if you have any bare spots.

Chef's tip: When setting up the chicken on the rotisserie rod (the spit), make sure they are totally secure and very tight. If they come lose during the rotisserie the chicken will not rotate. It will get stuck in a position and could burn. When the chicken is on, check it once in a while to be sure it's turning evenly.

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

Temperature and Timing for Rotisserie Chicken

For a gas grill, there may not be a temperature setting. If there is, set it for 350°F - 375°F as you would for a pellet grill.

Roast for approximately 1 ½ hours or until the inner thigh reaches 175º degrees tested with a digital thermometer. The chicken should be a deep golden brown. Peak in and check on the rotisserie occasionally to be sure it is turning. Its done when it's at temperature, not time. Each grill is different and the weather may effect the timing.

Remove chicken from the rotisserie and allow chicken to stand for about 10 minutes before carving.

Serving Suggestions

What to make with rotisserie chicken? Just about anything!

Potatoes – Serve with creamy mashed potatoes, whipped sweet potatoes, or my French potato salad for a summery twist.
Vegetables - Balsamic Brussels sprouts, sweet corn succotash, or broccoli slaw with creamy apple cider dressing.
Salads - Broccoli salad with bacon, simple easy coleslaw, or a lemony pasta salad.

Leftover Rotisserie Chicken Recipes

Chinese chicken salad with ginger vinaigrette.
Mexican chicken tortilla soup.
Grilled chicken salad with blueberry vinaigrette.
Use it for tacos or quesadillas.
Caesar pasta salad with chicken.
Chicken vegetable soup.

Recipe FAQs

Can you freeze rotisserie chicken?

Yes, you can freeze rotisserie chicken, but not the whole thing. I recommend cutting the chicken up into major pieces before freezing, or stripping all of the meat from the bones and freezing it that way. It depends on how you plan to use it. Be sure to label and date the container. An airtight container or vacuum sealed bag preserve it the best.

What to make with leftover rotisserie chicken?

Leftover rotisserie chicken is like gold! Chop it for creamy chicken salad. Shred it for rotisseries chicken tacos and enchiladas. Make chicken tortillas soup. Use it to top fresh salads greens for a terrific lunch or dinner. Make a Cobb Salad or a chicken tostada. Leftover rotisserie chicken is a welcome thing to have.

How long to rotisserie chicken?

Cooking time for a rotisserie chicken depends on your type of rotisserie. There are outdoor gas grill and pellet grill rotisserie setups, countertop indoor kitchen rotisseries, and air fryer oven rotisserie's, but here are several tips.

The first few times you rotisserie chicken, keep an eye on it. When done, they are a rich golden brown and smell terrific. Second, of course read the brands manual and checker their website for possible times.

Third, use a good digital kitchen thermometer to test the internal temperature. When the probe is inserted into the inner thigh without hitting the bone, the temperature should be 170°F.

I've always used an outdoor grill set up and it take anywhere from an hour and a half to two hours to rotisserie a chicken. Timing also depends on how hot your rotisserie is and if you can control the cooking temperature. Weather is another factor.

How do you add flavor to a rotisserie chicken?

There are several ways to add flavor to a rotisserie chicken: with a binder such as olive oil, mayonnaise, mustard, with dry dry rubs, by marinating the whole chicken before hand (or brining), and by stuffing the internal cavity with flavorful ingredients such as cut lemon or orange wedges, chunks of onion, fresh thyme, rosemary, and bay leaf, and with crushed fresh garlic cloves.

Also, remember to salt the internal cavity of the chicken, and salt the outside if your dry rub is salt-free.

More Chicken Recipes

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

Did You Make This Recipe?

If you make rotisserie chicken, please add your comment. I appreciate your feedback and enjoy hearing from you. Any questions? Let me know! If you loved it, please give it a 5-star rating! They really help other readers.

📖 Recipe

Stuffed Pasta Shells With Ricotta and Spinach

12/05/2011 by Sally Cameron Leave a Comment

Here's an old fashioned, cold weather comfort food dish: stuffed pasta shells with ricotta and spinach. It's a bit of work but well worth the effort, plus stuffed shells freeze well for future dinners. Top with your favorite pasta sauce and freshly grated parmesan for a family favorite vegetarian meal. If you can't find pasta shells or need a gluten-free dish, use lasagna noodles or manicotti shells. See tips at the end of the post.

A oval dish of stuffed shell with kale and ricotta.

Cheesy, creamy, saucy, pasta shells, and ricotta. What's not to love! Made with chopped cooked but if kale is not your thing, swap out for spinach. It works both ways so pick your favorite. And be sure to get the good stuff when it comes to parmesan.

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Why You'll Like This Recipe

Hearty, classic comfort food recipe.
It's meatless, so super for meatless Monday's or a vegetarian dinner.
Extra freezes well, or can be made ahead.You
Make this recipe in steps ahead of time, then stuff and bake when ready.

Recipe Ingredients

Pasta shells: Get the ones labeled jumbo shells (wheat only). Unfortunately a gluten-free version is not made, see substitutions below for gluten-free.
Kale: use the fresh, large flat leaf kale tagged lacinato, Italian, or dino kale.
Cooking oil: use extra virgin olive oil.
Onion: white, yellow, or brown onions all work well.
Ricotta Cheese: I prefer whole milk ricotta for it's rich creaminess but low fat works as well.
Garlic: fresh cloves of garlic is best, but the jarred type works.
Egg: to help bind the ricotta filling.
Parmesan cheese: get fresh grated in the cheese department or a block and grate yourself.
Herbs: flat leaf parsley and dried Italian blend.
Spices: a little nutmeg is terrific and red chili flakes add a little heat.
Pasta sauce: use either your favorite jarred brand or a day ahead, make this easy homemade version. It freezes well too for recipes like this.

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

For homemade pasta sauce recipes, try my easy marinara recipe, or this mushroom sauce for pasta.

Substitutions and Variations

Use with spinach or chopped cooked kale.
Add a little kick to the ricotta filling with a little red pepper flakes.

Recipe Instructions

Start a large pot of water to boil for the shells.
Next, get the kale leaves ready by following the detailed directions below. Once the kale is ready, proceed with the recipe.
Make the filling: cook the onion and garlic in olive oil, add the chopped kale. Mix in a medium bowl with the cheeses, eggs and herbs until smooth.
Stuff the shells by hand with a large spoon, like a soup spoon or table spoon, then arrange the shells into a baking casserole dish. Cover with your favorite tomato sauce and bake.

Buying Kale

Buy Lacinato or Tuscan kale (also known as Dinosaur kale), which is a little milder than curly kale. This variety of kale has dark evergreen colored leaves that look embossed or heavily textured.

Buy organic if possible. Kale is often on the EWG’s “dirty dozen” list of worst produce for pesticides.

How to Prep and Cook Kale

To prepare kale, cut out the center tough ribs, then cook the leaves briefly in boiling salted water (called blanching), about three minutes. Dunk the leaves into a bowl of ice water to set the color and stop the cooking process.

Another option is steaming the kale ribbons until soft, preserving more of the vitamins in kale.

Drain the kale leaves and dry well. If you have one, a salad spinner will get most of the water out, then squeeze dry in paper towels, removing excess moisture.

Next, chop the kale and mix into a bowl with sauteed onions, garlic, cheeses and herbs. Fill cooked jumbo pasta shells with the filling. Place in a casserole dish, top with sauce, then bake.

Serving Suggestions

Once the shells are baked and piping hot, serve family style in the casserole dish or spoon portions into wide shallow bowls. Serve with extra sauce on the side if desired, and of course extra grated Parmesan cheese.

A nice leafy green salad adds balance and if you love garlic toast, it's a pretty classic combination.

Freezing and Thawing Tips

If you have leftovers, stuffed pasta shells freeze well. Place potions in small airtight containers and cover with extra sauce to keep them moist. Label and date the containers before freezing. Stuffed pasta shells last for about 3 months properly frozen. Check out this handout for tips on how long food lasts.

The safest way to thaw is over night in the refrigerator. Don't thaw on the counter as that is not food safe. If the container is air tight and water tight, submerge the container in cold water, changing the water every 30 minutes until thawed.

To re-heat, pre-heat the oven to 350F. Place oven safe containers on a rimmed baking sheet for easier handling, cover with foil, and heat until the shells reached 165°F measured internally with a digital thermometer. Add fresh Parmesan at serving.

Pasta and Gluten-Free Notes

If you are not GF, use jumbo wheat pasta shells. If you are gluten-free, use brown rice lasagna (this brand is my favorite) and make lasagna rolls instead of jumbo shells or use GF manicotti.

For Lasagna Rolls

Cook the noodles and trim to 6″- 6 ½″. Place no more than ¼ cup of the filling on one end and roll. Place in the casserole laying flat, top with sauce and bake. It works with wheat lasagna noodles as well if you can't find jumbo shells.

For Gluten-Free Manicotti

One tip on gluten-free manicotti. Buy it at a store as they are fragile and the boxes often arrive half broken when shipped due to incorrect packing.

Dish of stuffed pasta shells with ricotta and kale topped with red pasta sauce.

More Pasta Recipes

Another classic pasta recipe to make is homemade whole wheat lasagna, or zucchini noodles mixed with pasta and roasted tomatoes.

For a stand alone filling recipe with spinach, try this one.

📖 Recipe

Quick and Simple Grilled Zucchini

06/27/2014 by Sally Cameron 4 Comments

Can you tell that I’m in grilling mode? Flank steak, rotisserie chicken, corn on the cob and now zucchini. This recipe for summery quick and simple grilled zucchini takes just minutes to get on the table. Plus it tastes good and is good for you. We’ve eaten this so often these past few weeks, I thought I would share it to give you an idea for a fast vegetable side. It's a great summer basic.

Quick and Simple Grilled Zucchini

Markets are overflowing with one of my favorite summer vegetables – zucchini. While I slice it for a gratin or make zucchini noodles out of it, lately I’ve been chopping it up and tossing with olive oil plus a little seasoning, then onto a hot grill for a few minutes. Grilled zucchini makes for a fast and healthy summer side dish. Sometimes I’ll eat it over steamed brown rice or quinoa as a meatless main dish.

Grill Tools Make It Easy

The last few years have seen an explosion in tools that make grilling easier. With this inexpensive non-stick grill pan with holes, small items don’t fall through the grates. And when you pre-heat the pan on a hot grill, food cooks quickly. They make summer outdoor cooking a lot more fun.

How To Prep Zucchini

While many people grill rounds of zucchini or even long, thin strips, I prefer to cut them as shown in the photo. Quarter the zucchini lengthwise, slice out the seedy center, then cut them into pieces on a diagonal. That’s it. Good knife practice too.

chopping zucchini for grilling | AFoodCentricLife.com

Figure one good sized zucchini per person. When you cut it up you might think wow, that looks like a lot of zucchini, but it will shrink on the grill as the moisture cooks off, so don’t worry. And when you take your first bite, you will be glad you did so much.

After cutting up the zucchini, place it in a bowl and toss with the olive oil, salt, pepper and granulated garlic. Toss well to coat. Go easy on the salt if you are using the Parmesan, as the cheese is salty on its own. For a vegan, non-dairy option use my dairy-free cheesy sprinkle. It's delicious!

Need more ideas on what to do with summer zucchini? Here are 14 ideas on what to do with zucchini.

Sally at the grill | AFoodCentricLife.com

📖 Recipe

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 Like This Recipe

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.

BBQ Sauce Ingredients

Ingredients for homemade bbq sauce in small bowls on a tray.

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

Please see the recipe card for measurements.

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

Substitutions and Variations

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

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

Recipe Instructions

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

Ingredients for gluten-free bbq sauce in a small steel pan cooking. — **Step 1: Combine all ingredients into a small (2 qt) saucepan.**

Whisking bbq sauce in a small stainless steel pan to thicken. — **Step 2: Whisk until smooth and cook over medium heat until bubbly and thickened, 4-5 minutes.**

Pouring finished barbecue sauce from pan into a glass measuring cup. — **Step 3: Pour hot barbecue sauce into a container for cooling. When cool, refrigerate in an airtight container for up to 2 weeks. Be sure to label and date.**

Ways to Use Gluten-free BBQ Sauce

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

Recipe FAQs

What ingredients typically contain gluten in BBQ sauce?

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

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

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

How do I store homemade gluten-free BBQ sauce?

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

More Recipes!

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

⭐️Did You Make This Recipe?

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

📖 Recipe

Bakery-Style Gluten Free Pound Cake with Cream Cheese

06/12/2025 by Sally Cameron 1 Comment

This gluten-free pound cake is so rich and buttery, you’d never guess it’s gluten-free. The secret? A bit of cream cheese in the batter, plus a few other non-traditional ingredients that work especially well in gluten-free baking. This recipe rivals classic bakery-style pound cake—it’s golden on the outside, tender on the inside, and just sweet enough. It delivers dessert every time. And if you’ve never made a pound cake before, don’t worry—I walk you through it step by step.

Golden sliced pound cake on a white marble board with dessert plates and forks.

I baked this gluten-free pound cake in a standard 9x5 loaf pan—perfect for smaller gatherings and much easier to unmold than a traditional bundt cake pan. The loaf shape also makes slicing and storing simple and practical.

As with all gluten-free baking (which behaves a bit differently!), a few purposeful tweaks make all the difference. From carefully chosen ingredients to mixing technique, this recipe includes subtle but essential steps that help create a classic golden crust and tender crumb. No one will guess it’s gluten-free.

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Why You'll Love This Recipe

Moist and buttery – Classic pound cake texture with a tender, velvety crumb—the only thing missing is the wheat flour.
Simple ingredients – Made with pantry staples and a few strategic upgrades for gluten-free success, because GF baking is not the same.
Loaf pan friendly – Bakes beautifully in a 9x5 pan for easy slicing and serving.
Perfect for any season – Serve plain, with berries, whipped cream, or ice cream.

Here's terrific gluten-free bakery recipe made in a loaf pan, gluten-free pumpkin bread. It's good year round!

What You Need to Make Gluten-Free Pound Cake

Ingredient for pound cake in prep bowls on marble counter.

Flour – I bake with King Arthur Measure for Measure gluten-free flour blend, which gives a light, tender crumb and consistent results. If you're using a different 1:1 gluten-free blend, like Bob’s Red Mill, keep in mind that some blends may produce a slightly different texture due to varying starch and flour ratios. For best results, use a blend that includes xanthan gum—or add 1 teaspoon if your blend doesn’t contain it.
Butter – High-quality unsalted butter makes a difference in flavor. Don’t skimp.
Eggs – Large eggs provide essential structure, moisture, and richness to the cake.
Sugar – I use superfine cane sugar, which blends more easily for a finer crumb, but you can use regular granulated sugar. I’ll be testing a reduced-sugar version soon using a monk fruit/allulose blend.
Cornstarch – Just a small amount helps lower the protein content of the flour blend, making the final texture more like cake flour—tender and soft.
Milk Powder – Not traditional, but it’s a game-changer in gluten-free baking. It promotes browning and improves texture and flavor. I use whole milk powder.
Extracts – I love a mix of vanilla extract and almond extract for extra dimension. Use all vanilla if you prefer.
Cream Cheese – Full-fat cream cheese adds richness and structure. I tested this recipe with yogurt too, but found the cream cheese produced a more consistent crumb and better flavor. I skipped sour cream due to the wide variance in texture and additives across brands.
Baking Powder – Essential for rise and lift, especially in gluten-free cakes.

Please see the recipe card for measurements and salt.

Chef’s Tip: Superfine Sugar
Superfine sugar dissolves more easily than regular sugar, making it ideal for smooth, fine-crumbed cakes like pound cake. Organic superfine sugar doesn’t exist at most stores—and there’s a reason. Nearly all commercially produced superfine sugar in the U.S. comes from GMO sugar beets, but organic is cane sugar. That’s why I make my own. Just pulse organic cane sugar in a food processor or high-speed blender for a few seconds until the grains are visibly finer, but not powdered. It’s quick and easy—and helps your pound cake achieve a smooth, delicate crumb without compromising on quality. You'll love baking with superfine sugar.

Substitutions and Variations

Lemon Pound Cake Variation: Add the zest of 1 large lemon and ½ to ¾ teaspoon lemon extract to the batter for a bright citrus twist. Keep the 1 teaspoon almond extract (and skip the vanilla)—it complements the lemon beautifully without overpowering it. For extra lemon flavor, finish with a simple glaze made from powdered sugar and fresh lemon juice.
Dairy-free pound cake? – I have not tested it. Classic pound cake relies on real butter and cream cheese for its structure, moisture, and flavor. Plant-based alternatives would produce a very different result. Other kinds of cakes? Yes, but not true pound cake.

Chef’s Tip – Choose the Right Loaf Pan
For the best results, use a light-colored metal 9x5-inch loaf pan with straight, sharp corners. Avoid pans with rounded corners, which can distort the classic shape of a pound cake and affect how evenly it bakes. Also, a true 9x5 pan holds 1¼ pounds of batter—not 1 pound. Many modern 9x5-inch pans run small, which can lead to overflow. Newer pans with corrugated sides are fine if you line the pan with parchment, which neutralizes any texture impact.

How to Bake Gluten-free Pound Cake

Before you begin, the butter, eggs, and cream cheese MUST be at room temperature. I let mine sit out a few hours unwrapped. If they are not, the crucial creaming step will not work properly. Note - you can use either a hand mixer or a stand mixer. It's easier with a stand mixer but a hand version works fine.

A buttered light metal loaf pan with butter wrappers.

Use the butter wrappers to grease the loaf pan well.

Parchment paper lining a loaf pan with parchment wings over the sides.

Cut a piece of parchment the width of the pan with overhang and smooth against the pan sides.

Sugar and butter in a glass bowl ready for creaming step.

Add butter and sugar to a large mixing bowl and "cream" the butter with a mixer until light a fluffy, 3 minutes. Start at low speed and work up to high.

Beating eggs into pound cake batter one at a time in a glass bowl.

After the initial creaming, beat in 1 egg at a time completely on high, 4 minutes total. Scrape down the bowl occasionally.

Adding cream cheese and vanilla to the creamed butter and sugar with eggs.

After eggs are incorporated, beat in cream cheese and extracts, beat 4 minutes on high.

Pale yellow creamed butter and sugar in a bowl with beaters.

Pound cake batter in a bowl, light and airy, ready for dry ingredients.

Flour, salt, cornstarch, and milk powder in a sieve for sifting.

7. Sift dry ingredients through a fine sieve, then fold flour mixture into batter by hand, gently but throughly.

Finished pound cake batter in a bowl with a spatula.

8. Finished cake batter ready for loaf pan.

Pale yellow pound cake batter smoothed into a loaf pan with parchment.

9. Smooth pound cake batter into the prepared loaf pan. A small offset spatula helps. Rest batter for 20 minutes before baking to hydrate.

Gold baked pound caked cooked to the right temperature checked with a digital thermometer.

10. Bake at 325°F for 75-80 minutes until golden and temperature reaches 205°F - 210°F. Cool for 10 minutes, remove from pan with parchment overhang. Cool 1 hour before slicing on wire rack.

Chef's note: You may notice fine holes in the sliced pound cake—this is completely normal in gluten-free baking, especially when using added starch and milk powder to mimic the structure of traditional cake flour. These air pockets are a sign that the leavening and mixing created good lift and tenderness. The result is a soft, cohesive crumb that’s rich but not gummy.

Serving Suggestions

This gluten-free pound cake is delicious all on its own, but it also makes a beautiful base for simple summer desserts. Serve it in 1-inch thick slices. It’s perfect served at room temperature. Try it with:

Lightly sweetened whipped cream and fresh berries.
A scoop of vanilla ice cream or lemon sorbet.
Sliced seasonal stone fruit like peaches, nectarines, or plums.
A drizzle of this fresh strawberry coulis or lemon curd.
A dusting of powdered sugar.

For the lemon glaze, please see the recipe card notes.

For an easy, one-pan cake in summer, try this gluten-free cherry cake.

Freezing Pound Cake

Gluten-free pound cake freezes well—perfect for make-ahead desserts or saving leftovers. Cut the cooled cake into individual slices, then wrap each slice tightly in plastic wrap. Place the wrapped slices in an airtight container or freezer bag. Freeze for up to 2 months. To serve, thaw at room temperature (unwrap while still frozen to avoid condensation).

Sliced pound cake ona marble board with strawberries and whipped cream on the side.

Recipe FAQs

Why do the ingredients need to be at room temperature?

Room temperature butter, eggs, and cream cheese whip together smoothly, creating better structure, lightness, and even baking. Cold ingredients will not emulsify properly. Don't even try. It's not worth it. Get your ingredients to room temperature for best results.

Why is resting the batter important in gluten-free baking?

Resting the batter for 15–20 minutes allows gluten-free flour to hydrate, improving texture and crumb. It’s a simple step that makes a big difference.

How do I know when the pound cake is done?

The top should be golden with a classic center crack. A tester should come out clean, and the internal temp should reach 205–210°F.

Can I substitute yogurt for cream cheese?

I tested both, and while yogurt worked, the cake had a looser crumb and little more tang. Cream cheese produced better structure and flavor. The flavor was still great. If you choose this way, use 2 tablespoons full fat Greek yogurt. The batter will at some point look curdled but it smooths out just fine. Either way, be sure all ingredients are at room temperature for best results.

Why is it called pound cake?

The original, classic recipe for pound cake is a pound of butter, a pound of sugar, a pound of flour, and a pound of eggs, baked in a bundt pan or tube pan (like for angel food cake). That is where I started from for this gluten-free pound cake. Gluten-free baking requires more than simple substitutions. This recipe uses strategic changes—like cream cheese for richness and moisture—to replicate the dense, buttery texture of traditional pound cake.

More Gluten-Free Baking Recipes

Looking for more gluten-free bakery treats that don’t compromise on texture or flavor? These recipes are trusted, and perfect for any occasion.

⭐️Did You Make This Recipe?

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

📖 Recipe

Tomato Avocado Toast

08/01/2014 by Sally Cameron 12 Comments

Tomato avocado toast is more than just a brunch trend—it’s a healthy, craveable staple. This version gets a creamy upgrade with whipped ricotta, adding extra flavor, protein, and staying power. It’s quick to make, endlessly customizable, and perfect for breakfast, light lunch, or dinner side dish.

A round plate of colorful tomato and avocado toasts topped with microgreens and carrot strips.

Avocado toast with tomato may have started as a brunch trend, but it’s earned its place as a go-to favorite. It’s healthy, satisfying, and easy to customize. Start simple with just avocados and ripe summer tomatoes or build it up with flavorful extras. A stay at a wine country resort inspired me to add the ricotta and extra veggies, and now it's how I make it at home.

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Why You'll Love Tomato Avocado Toast

Easy breakfast or lunch – Ready in minutes with just a few fresh ingredients.
Healthy and satisfying – Full of healthy fats, fiber, and optional protein.
Flexible and fun – Great as-is or topped with a variety of customizable options.

Make this burrata caprese salad as another use for gorgeous summer tomatoes.

Recipe Ingredients

Bread – Use your favorite, whether gluten-free, whole grain wheat, or classic sourdough.
Tomatoes – Use freshly sliced heirloom tomatoes, roma tomatoes, halved cherry tomatoes, or even these garlic roasted cherry tomatoes.
Avocados – Choose a ripe avocado for the best creamy texture and flavor.
Ricotta cheese - For a creamy, high protein base. Use simply as is or make my whipped ricotta cheese.
Microgreens - Add a dose of nutrition, flavor, and crunch.
Citrus – A squeeze of lemon or lime brightens everything and lifts the flavors.

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

Chef's tip on the best bread: The size of the slices of bread you use will help determine the portion size. Larger slices of sourdough or artisan bread typically serve one, while smaller slices—like many gluten-free bread options—may require two slices per person. Toasting the bread helps hold all the toppings without getting soggy. Toast in the oven broiler, toaster, or air fryer on the broiler setting, brushed with a little olive oil or olive oil and butter blend for nice flavor.

Avocado Toast Variations

Tomato avocado toast is easy to customize. Try one or two of these simple upgrades:

Add a protein boost – Top (or serve on the side) with a poached egg, soft-boiled egg, hard boiled egg, or scrambled egg.
Swap ricotta cheese - Try cream cheese, goat cheese, whipped feta cheese, or cottage cheese.
Add crunch – Thinly sliced radishes, carrots, cucumbers, scallions, or sunflower seeds work beautifully.
Finish with flavor – Drizzle with a good olive oil, balsamic glaze, or a pinch of flaky salt and red pepper flakes.
Herbs - Add a few basil leaves for fresh garden flavor.

How to Make Avocado Toast with Tomato and Ricotta

Making tomato avocado toast is so simple! No cooking (well, toasting bread), just easy assemble.

Slice and toast bread with olive oil or melted oil and butter mixture.

Bread spread with ricotta cheese, waiting for the next layer of tomato and avocado toast.

Spread toasts with ricotta cheese.

Slices of bright red tomatoes atop toasted bread with ricotta cheese.

Add slices of tomatoes and sprinkle with salt and pepper.

Avocado and tomatoes toasts complete with microgreens and ready to eat.

Add the mashed avocado and layer of microgreens and you're ready to eat except for any garnishes.

Chef's tip on slicing tomatoes: A serrated knife called a tomato knife works best for slicing juicy tomatoes without crushing them. You can also use a sharp Santoku or a granton-edge slicing knife, which helps reduce drag and gives you clean, smooth cuts.

Avocado tomato toast with baby greens on top and basil leaves.

Serving Suggestions

Tomato and avocado toast is great on its own, but you can easily turn it into a more complete meal.

Serve it with thin slices of smoked salmon on the side or instead of the tomato if there are no good tomatoes in season.
Serve alongside a green salad with a light vinaigrette or lemon-dressed arugula.
Pair with a cup of soup (like tomato soup or fennel soup) for a simple lunch.
For brunch, add fresh fruit, yogurt, or a smoothie on the side.
Finish toasts off with a drizzle of olive oil, flavored olive oils are nice.

Chef's tip on storing tomatoes: Store raw tomatoes at room temperature, out of direct sunlight. Refrigeration can dull their flavor and alter the texture, making them mealy. Only refrigerate if they’ve been sliced or are fully ripe and starting to spoil.

Recipe FAQs

What's the best bread for avocado toast?

Use any bread you like—gluten-free, sourdough, whole grain, or sprouted grain all work well. Choose a sturdy slice that will hold the toppings without getting soggy.

Can I make avocado toast ahead of time?

It’s best assembled fresh—avocado browns quickly and the toast can get soggy. To prep ahead, toast the bread and prep the toppings separately, then assemble just before serving.

Can I use fresh tomatoes instead of roasted?

Yes, but roasted cherry tomatoes bring a deeper, sweeter flavor. Fresh tomatoes work in a pinch—just make sure they’re ripe and well-seasoned. Do what you prefer!

More Recipes With Tomato and Avocado

Can’t get enough tomato and avocado? Same here. This duo brings fresh flavor, healthy fats, and vibrant color to just about anything. Try one of these easy, delicious recipes next that include these terrific summer ingredients.

Did You Make This Recipe?

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

📖 Recipe

Summer Burrata Peach Salad With Prosciutto

06/10/2025 by Sally Cameron 1 Comment

This burrata peach salad is summer magic in a bowl: juicy fresh peaches, creamy burrata cheese, crisp greens, buttery avocado, ribbons of salty prosciutto, and fresh basil leaves. It’s all lightly dressed in a simple vinaigrette and finished with a drizzle of balsamic. A no-cook salad layered with flavor and texture—perfect for warm evenings, backyard dinners, or when you’re craving something simple and seriously satisfying.

A colorful burrata and peach salad with greens, avocado, basil, and nuts in a white salad bowl.

My husband’s two favorite foods? Peaches and burrata. So when I created this burrata peach salad, it was love at first bite. It’s the kind of dish everyone falls for. The sweet peaches, creamy cheese, buttery avocado, and fresh basil hit all the right notes—sweet, salty, cool, and creamy. Serve it with grilled chicken, steak, or seafood, and maybe a slice of crusty grilled bread. It's the perfect summer salad when it's peach season.

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Why You'll Love This Salad

Incredible flavor balance – Sweet peaches, salty prosciutto, creamy burrata, and crisp greens hit every note—all in one bite.
No cooking required – Just slice, assemble, and drizzle. Perfect for hot days when you want something light and satisfying.
Showcases peak summer produce – Juicy peaches, fragrant basil, and ripe avocado make this salad a seasonal standout that screams summer.

For another terrific salad with burrata, try this burrata caprese salad with fresh tomatoes.

Recipe Ingredients

These fresh, flavorful ingredients come together for a salad that’s equal parts creamy, sweet, salty, and satisfying.

Burrata Peach Salad

Fresh salad greens – Peppery arugula is my favorite here, but red leaf lettuce, baby spinach, spring mix, or baby kale all work perfectly.
Burrata cheese – The star of the salad. Creamy and rich with a soft, milky center that melts into every bite—burrata takes this from simple to show-stopping.
Peaches – Look for ripe peaches that give slightly to the touch. Yellow peaches add vibrant color, but white peaches are equally sweet and delicious.
Avocado – Buttery avocado adds richness and smooth texture that contrasts beautifully with the salty prosciutto and juicy fruit.
Fresh herbs– Aromatic basil ties all the summer flavors together and adds that essential herbal freshness. Fresh mint is another nice addition.
Prosciutto – Thinly sliced prosciutto adds salty, savory depth balancing the sweetness of the fruit and the creaminess of the burrata.
Nuts (optional) - I use pine nuts for their buttery flavor but slivered almonds, pistachios, or chopped walnuts work too, or skip for nut-free.

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

Balsamic Vinaigrette

Olive oil – Use a good-quality extra virgin olive oil for the vinaigrette.
Balsamic vinegar – Balsamic adds just the right sweetness and tang. Use it for a quick balsamic vinaigrette and as a final drizzle over the finished salad.
Garlic (optional) – Just a small clove, finely grated or mashed, adds depth to the vinaigrette without overpowering.
Dijon mustard (optional) – Helps emulsify the vinaigrette.

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

For a simple salad with summer fruit, try this grilled fig salad.

Substitutions and Variations

Greens – Try baby spinach, red leaf, or spring mix, all work well.
Fruit – Swap peaches for other stone fruits such as ripe nectarines or plums. Figs are good too. Grilled peaches are great too.
Cheese – Use mozzarella cheese balls (bocconcini), crumbled goat cheese, or whipped ricotta.
Prosciutto – Try jamón or speck (smoked prosciutto) or skip it for a vegetarian version.
Vinaigrette – Try a lemon vinaigrette for a lighter, citrusy twist.
For dairy-free - Make it a peach and prosciutto salad and omit the burrata.

Chef’s Tip – Burrata is an Italian cheese that looks like fresh mozzarella. It comes in a container filled with brine to keep it fresh and creamy. Drain off the brine and pat dry before tearing into the balls. Inside it’s filled with creamy stracciatella (shredded cheese mixed with cream). When you tear it apart, the center spills out—rich and soft. You eat the outer casing as well, as it is all part of the cheese. Serve it at room temperature for the best texture and flavor.

How to Make Burrata Peach Salad

This salad is all about effortless assembly—no cooking required!

Wash and dry your greens – Arugula or any mix you love.
Slice the peaches and avocado – Or dice them if they’re very ripe and soft.
Tear the prosciutto – Swirl into ribbons for easy layering.
Gently pull the burrata apart by hand – Nestle chunks over the greens.
Make the vinaigrette – Whisk together olive oil, balsamic, a touch of Dijon and garlic if using.
Assemble – Layer everything in a large salad bowl or on a large platter.
Top with basil – Tear large leaves and scatter over the top.
Optional – Sprinkle with toasted nuts for a little crunch.

If you love peaches, try this nectarine and goat cheese crostini as an appetizer.

Serving Suggestions

Colorful summer salad or burrata cheese, golden peaches, greens, basil, and balsamic dressing.

Serve it as a light lunch, a summery starter, or the centerpiece of a backyard dinner. Burrata peach salad is almost a meal on its own, thanks to the creamy burrata, prosciutto, and avocado. But if you want to round it out, try:

Crusty bread or grilled sourdough – Perfect for scooping up every bite.
Grilled chicken, shrimp, or salmon – A simple protein on the side makes it a satisfying dinner. Try this grilled lemon chicken.
Add toasted nuts – Like pine nuts, pistachios, or almonds for a little crunch and even more staying power.
If your balsamic is fluid and thin, try finishing the salad with a drizzle of balsamic glaze.

Balsamic glaze dripping off a silver and gold spoon into a glass jar.

Prep Ahead & Storage

This is one of those salads that’s best enjoyed fresh, right after it’s assembled. The peaches and avocado soften, the burrata melts, and the greens wilt quickly. If you need to prep ahead, keep the ingredients separate and assemble just before serving for the best texture and flavor.

Recipe FAQs

Can I use mozzarella instead of burrata?

Yes, but the texture will be different. Burrata has a soft, creamy center that adds richness. Fresh mozzarella is firmer but still works well in a pinch. Try the small mozzarella balls called pearls or bocconcini.

Can I make this salad ahead of time?

Not entirely. You can prep the vinaigrette, wash the greens, and slice the peaches in advance (toss peach slices with a little lemon juice to prevent browning), and tear the prosciutto into ribbons, but assemble just before serving for best results.

What dressing goes best with this salad?

I use a simple balsamic vinaigrette, but lemon vinaigrette also works beautifully. Keep it light and let the ingredients shine.

Can I use nectarines instead of peaches?

Absolutely! Nectarines are a great substitute.

More Terrific Summer Salads

Summertime is salad time, and there is so many ways to make great summer salads. Check out the salads recipe index for more inspiration, from green salads to grains, beans, veggies, and more.

Did You Make This Recipe?

If you make this burrata peach salad, please add your comment how it turned out. I appreciate your feedback and enjoy hearing from you. They really help other readers.

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French Vinaigrette (Classic Homemade Dressing Recipe)

06/05/2025 by Sally Cameron Leave a Comment

A classic French vinaigrette is a staple for a reason. Made with just olive oil, vinegar, Dijon, and seasoning, it’s the go-to salad dressing that comes together in minutes. But the real beauty? Once you learn the simple formula, you can mix and match oils, vinegars, and add-ins to create endless variations. Think of it as your vinaigrette recipe blueprint—reliable, flexible, and way better than anything in a bottle.

A jar of French vinaigrette dressing with a silver spoon and salad greens behind.

We eat salads all year round, but in summer they’re on the table even more often. That’s when a quick homemade vinaigrette like this really shines. This classic French vinaigrette is fresh and far better than bottled. Skip the preservatives and poor-quality oils. Make a small batch or scale it up for the week—you’ll never go back to store-bought. And when it’s this easy, why would you? Time to make your own vinaigrette.

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Why You'll Love This Recipe

Simple ingredients – Made with just oil, vinegar, mustard, salt, and pepper (plus optional garlic), this dressing comes together in minutes.
Customizable and versatile – Master the basic ratio and swap in different oils, vinegars, or seasonings to suit any salad.
Better than bottled – No preservatives, cheap oils, or gums, just fresh flavor you control, every time. The perfect vinaigrette for salads.

Here's my recipe for a lemon vinaigrette if you are a lemon lover.

French Vinaigrette Ingredients

Ingredients for a French vinaigrette salad dressing in prep bowls.

Oil – Use a good extra virgin olive oil as your base. It adds richness and body. You’ll find more oil options below for customizing your vinaigrette. My basics are California Olive Ranch and Calivirgin.
Vinegar – Red wine vinegar is the classic choice for a French vinaigrette, giving it that signature tang. See below for other vinegar variations to change things up.
Mustard – A creamy Dijon mustard helps emulsify the vinaigrette and adds just the right zip. It’s essential for both texture and flavor.
Garlic (optional) – A little fresh garlic goes a long way. Optional, but it adds subtle depth if you enjoy a garlicky finish.
Shallot (optional) - Finely minced shallots add lovely flavor and texture to a simple vinaigrette.

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

Substitutions and Variations

A collection of oils and vinegars for making vinaigrettes and salad dressings.

Changing up your oils and vinegars when making a French vinaigrette has almost endless possibilities! It's why I have 9 olive oils and as many vinegars (not kidding, that's the collection so far) in my pantry.

Oil – Flavored olive oils like lemon, lime, blood orange, or basil add complexity. Nut oils (like walnut) also shine here. I love using the high quality flavored California-made oils from Calivirgin (no affiliation).
Vinegar – In addition to red wine, champagne vinegar, sherry vinegar, rice vinegar, and of course apple cider vinegar, other good ones are white wine vinegar and white balsamic vinegar. I always keep a few fruit-infused vinegars like raspberry and blueberry on hand, as well as fig balsamic, and a good quality basic balsamic. Another much used favorite is a German apple cider vinegar. Each one brings something unique to the table.
Mustard – Use good Dijon to emulsify and add flavor to a French vinaigrette. After traveling in France, I truly came to appreciate the difference. While smooth and creamy Dijon is my go-to for vinaigrettes, whole grain and flavored options like tarragon add their own delicious twists. My favorite: Edmond Fallot Dijon from Beaune, France is often ranked #1 in taste tests. Maille is another solid, more widely available brand in most grocery stores.
If your vinaigrette is too tangy, add a pinch of sugar, a little honey or maple syrup.

Chef’s Tip: Try swapping vinegar with fresh lemon juice, lime, or even grapefruit juice for a citrusy twist. You may need a little more juice than the standard vinegar ratio—just taste and adjust until it’s bright and balanced.

For a simple raspberry vinaigrette, try the recipe in this grilled shrimp salad with fresh raspberries.

How to Make a French Vinaigrette

The best part about learning how to make a classic French vinaigrette is that once you know the formula, you’ll never need a recipe again.

Ingredients for a French vinaigrette in a glass bowl.

Combine oil, vinegar, Dijon, garlic if using, salt, and pepper to a small bowl.

A vinaigrette dressing whisked smooth in a glass bowl, ready to use.

2. Whisk until smooth. Transfer to a jar.

Traditional technique says to slowly drizzle in the oil in a steady stream while whisking to form an emulsion—but honestly, I never do that. When you're making a small batch, good Dijon mustard handles the emulsifying for you. Just add all the ingredients to a bowl and whisk until smooth. It’s the simplest way to make a homemade vinaigrette that’s creamy, balanced, and full of flavor.

If you’re making a small amount (enough for 2 to 4 people), whisk it directly in your salad bowl before adding the greens—one less dish to wash!

You can also combine everything in a jar with a tight-fitting lid and give it a good shake. Want a slightly creamier texture? Blend it for a smooth, emulsified vinaigrette in seconds.

Chef's garlic tips: Use a microplane zester to help raw garlic melt into the vinaigrette. It gives you that punch of flavor without any harsh bits of garlic. No zester? Mince, then mash the garlic with the side of your knife into a paste. Out of fresh garlic? A small pinch of garlic powder works—just let it sit in the dressing a few minutes to fully hydrate and bloom.

Deep red and golden roasted beets tossed with vinaigrette, herbs, feta, and nuts in a salad bowl.

Serving Suggestions

I prefer to lightly toss fresh greens with just enough French vinaigrette to coat—never drenching. You can always serve extra at the table for those who like more dressing. Serve it at room temperature for the best flavor.

But don’t stop at simple green salad! This classic vinaigrette brings bright, tangy flavor to pasta salads, bean salads, a beet salad with feta cheese (photo above) grilled or roasted vegetables, grain bowls, and more. Plus, it works beautifully as a marinade for chicken and seafood. It’s one of those kitchen staples that’s endlessly versatile and adds a punch of flavor wherever it lands.

Storing Vinaigrette

If stored in a sealed jar in the fridge, it will last up to a week. Always give it a shake or stir before using, and taste to adjust seasoning if needed.

Chef’s Tip: Want to change it up? Add tender herbs like parsley, tarragon, or dill. Whisk them in for a burst of fresh flavor, or blend everything for a creamy, herb-infused vinaigrette with vibrant color. It’s great on greens, veggies, or grilled chicken.

Small glass jar on a kitchen counter of French vinaigrette with salad behind.

Recipe FAQs

What is the ratio of oil to vinegar in French vinaigrette?

The classic ratio is 3 parts oil to 1 part vinegar. That said, it’s perfectly okay to adjust to your taste—some prefer a sharper, more acidic dressing and go closer to 2:1.

Can I make vinaigrette without mustard?

Yes, but the mustard helps emulsify the dressing and gives it that signature tang. Without it, your vinaigrette may separate more easily, so give it a good whisk or shake before serving.

Can I use lemon juice instead of vinegar?

Absolutely. Lemon juice makes a delicious, bright vinaigrette. You might need to use a little more than you would vinegar—taste and adjust as you go. And for even more lemon flavor use a little finely zested lemon zest, as that's where all of the essential oils are.

More Delicious Dressing Recipes

Did You Make This Recipe?

If you make this French Vinaigrette, add your comment and please give it a rating. I appreciate your feedback and enjoy hearing from you. They really help other readers. Any questions? Let me know.

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Smoked Chicken Legs Recipe (Whole Leg Quarters)

06/03/2025 by Sally Cameron Leave a Comment

If you’ve only smoked chicken drumsticks, it’s time to upgrade to the full leg-thigh combo. These smoked chicken legs, made with whole chicken legs or leg quarters, are meatier, more flavorful, and just as easy. Lightly smoky with tender, juicy meat, they’re a simple but satisfying way to level up your summer grilling. Finish them with a BBQ glaze or serve as is. And save those leftovers for amazing tacos!

smoked chicken legs on a white tray with parchment and a big silver serving fork.

I use my go-to all-purpose dry rub for smoking chicken legs, then finish the legs with a quick glaze of BBQ sauce for great color if desired. This recipe is budget-friendly, foolproof, and perfect for outdoor cooking on a pellet grill or smoker. You’ll get rich meat and tender results every time with the slow smoking process. It's our new summer favorite.

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Why You'll Love Smoked Chicken Legs

Budget-friendly – Whole leg quarters are affordable and satisfying.
Big flavor, easy method – A simple rub and optional glaze give you smoky, juicy chicken with minimal prep.
Versatile cooking – Works on a pellet grill, smoker, or a gas grill setup using indirect heat with a smoker box or a smoke tube.
Great leftovers – Shred extras for tacos, salads, or wraps the next day.
Better than just drumsticks – More meat, richer flavor, and still just as easy to cook.

Here's a terrific side dish for smoked chicken legs - sweet corn succotash with bacon.

Recipe Ingredients

I use a pellet grill for this recipe (you may know it as a pellet smoker)—it delivers steady, even heat and delicious smoky flavor with minimal effort.

Ingredients for smoked chicken legs with chicken, dry rub, mayo, and sauce.

Chicken – I use whole chicken leg quarters (also known as chicken quarters) for meaty, flavorful results. You can also use just chicken legs or drumsticks if preferred. Dark meat chicken has so much flavor and is perfect for smoking.
BBQ Rub – I use my homemade BBQ dry rub, a balanced sweet rub with smoky spices and just a touch of brown sugar. It’s not overly sweet, so it won’t turn your smoked chicken legs into candy, and it adds beautiful flavor.
Binder – A thin layer of mayo makes a great binder for smoked chicken. It helps the rub stick evenly and holds up well during long, slow smoking. Try it instead of olive oil or vegetable oil.
BBQ Sauce – Optional for a glaze. Use your favorite bbq sauce or my homemade sauce. For easier glazing, thin with apple juice, pineapple juice, or orange juice, apple cider vinegar, water—or even a little bourbon for extra depth and flavor.

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

If you love to smoke your foods, try these 3-2-1 baby back ribs, they are fantastic.

Chef's tip on pellets and type of wood: Use your favorite wood pellets for smoking. I like either 100% pecan shell pellets or a pure hardwood blend of hickory, cherry wood, maple, and apple wood—no fillers, just clean wood flavor.

Substitutions and Variations

Drumsticks instead of whole legs – If leg quarters aren’t available, you can use just drumsticks. They cook faster, so keep an eye on the internal temp.
Different dry rubs – Use your favorite spice rub—sweet, spicy, or smoky blends all work. Use a poultry rub if that’s what you have on hand, especially one with herbs like thyme, sage, or rosemary. I haven’t tested it with this recipe, as I prefer a bold, smoky spice rub—but it could be a nice variation if you're aiming for a more herb-forward flavor.
Change the glaze – Swap the barbecue sauce for thinned hoisin sauce.

For another easy smoker recipe, try these smoked chicken breasts.

Chef’s Tip: Cook to Temperature, Not Time
For tender, juicy chicken legs, always cook to internal temperature—not just by the clock. Dark meat is best when it reaches 175°F, and up to 180°F is fine too. You can smoke chicken legs at 250°F for about 1½ hours, or at 275°F for around 70 minutes—choose based on your schedule. Both temps produce great results (I've done both). And if you're short on time, it’s fine to crank the heat to 375–400°F for the last 10–15 minutes to speed things up. Just know that pellet grills won’t give you super crispy skin, even at higher heat—the skin stays tender, but the flavor is fantastic.

How to Smoke Chicken Legs

Remove chicken legs from the refrigerator an hour before smoking to take the chill off.

Trimming raw whole chicken legs of extra fat on a chtting board.

Trim extra fat from the chicken legs. Pat them dry if needed.

Seasoned chicken legs in a bright orange red dry rub on a wire rack and sheet pan.

Lightly coat the chicken legs with mayonnaise. Season well with dry rub, and salt if your rub does not have salt.

Dry rubbed chicken legs on a grill for smoking.

Place the chicken legs on clean grill grates for about 1 ½ hours or until they reach an internal temperature of 175°F. Cook to temp not time. Use a digital meat thermometer.

Golden brown smoked whole chicken legs ready to pull from the grill.

Finished chicken legs. If you'd like, glaze them with thinned BBQ sauce with a basting brush

Chef’s Tip: Why Make Your Own Rubs and Sauces?
No fillers, no preservatives, and no excess sugar—just pure, bold flavor you control. Whether you lean smoky, spicy, or herbaceous, customizing your rubs and sauces is one of the simplest ways to elevate your cooking.

Serving Suggestions

Smoked chicken legs pair perfectly with almost any summer side. Whether you're hosting a BBQ or just firing up the smoker for family dinner, here are a few favorite sides to try:

Homemade Cornbread – Made without flour for bold corn flavor. It’s gluten-free and even better with a swipe of homemade maple butter.
French Potato Salad – A fresh twist on the classic with capers, lemon, and Dijon.
Baked Beans – A from-scratch recipe that’s worth the time—with a shortcut option if you’re in a rush.
Broccoli Salad with Bacon – Crunchy, creamy, salty, sweet. It checks every box.
Classic Coleslaw – Just three simple ingredients and a light, tangy dressing.

Store leftover chicken legs in an airtight container. Shred or chop the meat, they make the most amazing tacos!

Recipe FAQs

How long does it take to smoke chicken legs?

At 250°F - 275°F, smoked chicken legs typically take about 1½ - 2 hours to cook. Always use a meat thermometer and cook to temperature, not just time—dark meat is done at 175°F - 180°F for the best texture and flavor.

Do I need to brine chicken legs before smoking?

Brining is totally optional for chicken legs since they stay moist during low and slow cooking, and they are dark meat. That said, a dry brine (just salt) or overnight seasoning rub can boost flavor and tenderness.

What’s the best temperature to smoke chicken legs?

For juicy, tender meat and great smoke flavor, 250°F - 275°F is ideal. You can go a little higher if you need a faster smoke. Cook smoked chicken legs to a minimum of 175°F, not 165° as you would for chicken breasts.

Can I season chicken legs ahead of time before smoking?

Yes! While it’s not required, seasoning chicken legs a few hours ahead—or even overnight—can help the flavors develop and slightly dry the surface of the skin. That drier surface can improve browning and overall flavor. Just place the seasoned chicken on a rack and let it rest uncovered in the fridge. It’s a great step to try if you have the time.

More Chicken Recipes

For more inspiration check out the chicken recipes index page. And if you'd like another chicken thighs recipe, try these Italian chicken thighs or teriyaki chicken thighs.

Did You Make This Recipe?

If you make smoked chicken legs, please add your comment. I appreciate your feedback and enjoy hearing from you. Any questions? Let me know! If you loved it, please give it a 5-star rating! They really help other readers.

📖 Recipe

Smoked Chicken Legs

Sally Cameron

Juicy, flavorful whole chicken legs are seasoned with dry rub and smoked low and slow until tender, then glazed with BBQ sauce for a delicious finish if desired. Leftovers are great so do extra!

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Prep Time 10

Cook Time 1 45

Total Time 1 55

Course Entree, Main Course

Cuisine American

Servings

Calories 429 kcal

Equipment

▢
Hardwood pellets
▢
Pellet grill or smoker
▢
Digital thermometer

Ingredients

▢ 3 ½ pounds whole chicken legs 4 pieces
▢ 2 tablespoons dry rub
▢ 1 tablespoon mayonnaise
▢ sea salt if not in your rub

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Instructions

Prep chicken legs

Lay chicken legs top side down and trim any excess fat. Lightly coat them with your binder. If your dry rub doesn’t include salt, season the legs with salt, then apply the rub generously on both sides. Allow the chicken legs to stand for a 45-60 minutes at room temperature.

Prep the smoker

Fill the pellet hopper and preheat your pellet grill to 275°F. Make sure the grates are clean and lightly oiled or sprayed to prevent sticking.

Smoke the chicken legs

Place the chicken legs directly on the grates. Smoke until the internal temperature reaches 175°F - 180°F, about 1½ - 2 hours. Measure with a digital thermometer.

When done (optional)

When you pull the chicken legs from the grill, glaze them with thinned bbq sauce if desired, using a basting brush or pastry brush.
Note - you can also glaze them the past few minutes of smoking.

Notes

My dry rub recipe does not contain salt, for two reasons: first, I prefer to salt my meat separately for control, and second, some people are salt-sensitive or do not (or cannot) use salt. You if use salt, try a smoked salt for more smoked flavor!

Spices needed for my dry rub:

4 ½ tablespoons smoked paprika
3 tablespoons granulated garlic powder
2 tablespoons brown sugar
1 ½ tablespoons cumin
1 ½ tablespoons coriander
1 tablespoon ancho chile powder
1 tablespoon ground black pepper
1 teaspoon onion powder
¼ - ½ teaspoon chipotle powder or cayenne pepper

Nutrition

Calories: 429kcalCarbohydrates: 2gProtein: 32gFat: 32gSaturated Fat: 9gPolyunsaturated Fat: 7gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 181mgSodium: 192mgPotassium: 408mgFiber: 0.2gSugar: 0.2gVitamin A: 233IUVitamin C: 1mgCalcium: 38mgIron: 2mg

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Lentil Quinoa Salad with Lemon Vinaigrette

05/27/2018 by Sally Cameron Leave a Comment

If you are looking for a delicious and nutritious salad, this lentil quinoa salad is a colorful medley of flavors and textures. Perfect for summer days, this high protein salad combines the hearty goodness of lentils and quinoa with crunchy fresh vegetables, and the sweet-tart burst of pomegranate seeds or dried cranberries. Fresh herbs add a vibrant garden-fresh flavor. Easy to make ahead and great for meal prep.

A white bowl of lentil quinoa salad with basil leaves and a serving spoon.

This recipe for lentil salad grew out of needing lunch after a workout. I pulled everything out of the fridge that looked possible to work with and this is what I created. I've been enjoying it for lunch the past few weeks and decided it was time to share it with you. It's so good I don't mind eating it for a few days on repeat.

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Why You'll Like This Recipe

Great for meal prep and making ahead.
Cool and refreshing.
Great texture, flavors and good protein.

For another terrific quinoa salad, try this one with grilled corn and herbs.

Recipe Ingredients

Lentil Quinoa Salad

Quinoa: Use either white quinoa or tri-color blend.
Lentils: Choose green, Puy, French green or brown lentils. I use French green lentils for this salad.
Celery: For crunch and base flavor.
Carrots: For sweetness, color, and crunch.
Cucumber: Persian, mini, or English cucumber (seedless) are all good options.
Fruit: Use either pomegranate seeds or dried cranberries.
Nuts: Pine nuts are my first choice but chopped walnuts work as well.
Cheese: Feta cheese (use Greek for more tang) and goat cheese are both delicious.
Shallot: Adds aromatic flavor, or use red onion.
Fresh herbs: Mint leaves and thyme leaves for wonderful fresh flavor.

Lemon Vinaigrette

Oil: Here's the place to use a nice fruity extra virgin olive oil.
Lemon juice: For a fresh bright acidity to balance the oil.
Mustard: A creamy Dijon mustard is the best choice for flavor and emulsifies the dressing.
Garlic: Fresh cloves are best but the puree in a tube works too.

Please see the recipe card for measurements.

Making your own vinaigrettes versus buying bottled dressing is not only less expensive but healthier. Here are 27 tips for grocery shopping on a budget.

Chef's tip on lentils: Cook your own lentils or buy the cooked and packaged steamed green lentils. Find them at Trader Joes in the refrigerated produce section. Another option, try black lentils, called beluga lentils, because they look like caviar and hold up well in salad.

Substitutions and Variations

Use these ideas to change up lentil quinoa salad to make it work for you:

Skip the cheese for dairy-free or vegan.
Use cooked, packaged lentils instead of cooking your own.
Swap red wine vinegar for lemon juice if preferred. Balsamic vinegar works too.
Skip the nuts for nut allergies.
If you like a little kick in your dressing, add a pinch of red pepper flakes.

For another terrific quinoa salad recipe try this gluten-free quinoa tabbouleh.

Chef's tip on cucumbers: When prepping cucumbers for salad, slice them into quarters lengthwise, then slice out the seedy centers. It reduces extra juice and seeds for a less soggy salad.

Recipe Instructions

Step 1. Rinse quinoa well and cook according to package directions, about 15 minutes. Cook the lentils according to package directions.

After cooking, lay both lentils and quinoa out on rimmed baking sheets to cool quickly, then refrigerate in airtight containers until ready to complete and serve the salad.

Step 2. Next, chop the celery, carrots and cucumber, cube or crumble the cheese, chop shallot and herbs.

Step 3. For the vinaigrette, add ingredients to a jar and shake well or whisk in a small bowl.

To assemble, add all ingredients to a medium salad bowl and mix gently, then toss with vinaigrette. Serve chilled or room temperature.

Brightly colored lentil salad in glass jars on a tray with forks.

Recipe Tips

And a few shortcuts.

Buy pre-crumbled cheese.
Cook the lentils and quinoa a day ahead and chill.
To use this for meal prep, package into an airtight container alone or add cooked shrimp or chicken. You might want a little extra vinaigrette.

mediterranean lentil quinoa salad | afoodcentriclife.com

Serving Suggestions

Lentil quinoa salad can be used as a side salad or a main course (entree) salad with added protein if desired. Serve it chilled for a cool refreshing salad or at room temperature. Serve extra lemon vinaigrette on the side if people like more dressing.

For another delicious quinoa salad, try this one avocado quinoa salad with a spinach vinaigrette.

Recipe FAQs

What are some good protein additions to a lentil quinoa salad?

To turn lentil quinoa salad into more of an entree salad by adding protein, try the addition of cooked or grilled sliced chicken, shrimp, steak, or salmon. As lentil and quinoa both offer a good amount of protein, you have a super high protein, satisfying salad.

What type of lentils are best for a lentil quinoa salad?

The best lentils are lentils that don't fall apart or get mushy upon cooking. The best options are French green lentils, green lentils, or try the beautiful black beluga lentils. Skip the orange or red lentils as the breakdown upon cooking and are best used in soups and dips.

What are some good dressing options for a lentil quinoa salad?

Stick with a light dressing such as a vinaigrette so the dressing doesn't overpower the salad. Lemon vinaigrette, champagne vinaigrette, or a red wine vinaigrette all whisked with a little Dijon mustard. The mustard adds flavor and helps emulsify the vinaigrette.

More Great Salad Recipes

For a great picnic packable recipe try this Greek pasta salad or my three bean salad. And don't miss the salad index page for all kinds of salad ideas!

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

📖 Recipe

Roasted Cauliflower With Parmesan Cheese

01/19/2014 by Sally Cameron Leave a Comment

Roasted Cauliflower with Parmesan is one of those simple, irresistible sides you’ll find yourself making on repeat. Tender florets turn golden and crisp in the oven, with nutty browned edges and a savory hit of Parmesan that makes them almost addictive. Think of it as the candy of the vegetable world—only healthy. I made this to go with my kale salad last week, and it was so good it deserved its own spotlight.

A platter of roasted cauliflower with golden brown edges and parmesan cheese.

As a kid, cauliflower meant steamed and smothered in cheese sauce (which I loved). This is the grown-up version—roasted until golden with olive oil, granulated garlic, and Parmesan for deep, nutty flavor and crispy edges. Slice your own florets from a whole head for the best browning. It’s simple, savory, and just as good with roast chicken as it is tossed into a grain bowl.

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Why You'll Love This Recipe

Ridiculously tasty - Golden roasted edges, nutty Parmesan, and tender florets make this an irresistible side dish.
Simple ingredients, big flavor - All you need are a few pantry staples to turn cauliflower into something special.
Versatile and meal-friendly - Pairs perfectly with chicken, steak, or salmon, for a savory bite.

For another great and easy side dish, try Roasted Balsamic Glaze Brussels Sprouts.

Roasted Cauliflower Ingredients

Scattered cauliflower florets on a cutting board.

Cauliflower – Use one large head or two small ones. For the best texture and caramelization, skip the pre-cut bagged florets and slice your own.
Olive Oil – Just enough extra virgin olive oil to coat the florets and help them roast to golden perfection.
Garlic – Granulated garlic adds mellow flavor without burning—easy and effective.
Parmesan – A shower of grated Parmesan melts and crisps in the oven, adding irresistible salty, nutty flavor to every bite.

Chef's tip on buying cauliflower: While cauliflower occasionally comes in beautiful shades of orange or lavender, white cauliflower is the most common. Choose heads that feel heavy for their size with tightly packed florets and no brown spots or discoloration. Store it in the refrigerator and use within a week for best freshness. And yes—colored cauliflower roasts just as well and keeps its vibrant color!

Need another easy side dish? Try these roasted carrots with honey. Simple and alwasy a hit.

Substitutions and Variations

Cheese Swap – No Parmesan? Try Pecorino Romano for a sharper bite or nutritional yeast for a dairy-free option with cheesy flavor.
Spice It Up – Add a pinch of red pepper flakes for heat, or toss with smoked paprika or cumin before roasting for a flavor twist.
Curry Version – A reader suggestion! Add ½ of curry powder to the oil before tossing for a warm, aromatic variation.
Garlic Options – Fresh minced garlic works too, but keep an eye on it to prevent burning. Granulated garlic is more forgiving.
Add Herbs – Finish with chopped fresh parsley after roasting for a pop of color and freshness.

Chef's tip: For the best coverage and browning, toss the cauliflower florets in a bowl with the olive oil (and any added spices) before spreading on the baking sheet. If you're keeping it simple—just oil, garlic, salt, and pepper—you can drizzle the oil straight over the pan and toss gently with your hands or a spatula. But when adding spices, mixing them into the oil first ensures even coating and better flavor.

How to Make Roasted Cauliflower with Parmesan Cheese

Pre-heat the oven to 400°F and line a half sized rimmed baking sheet with parchment.

Cut the core out of the head of cauliflower, then break off large florets with your hands. Trim stems. Slice florets into wedges about ½″ thick. Place wedges onto the baking sheet. Drizzle with olive oil and toss with your hands, then sprinkle with salt, pepper and granulated garlic.
Roast for 22-25 minutes, depending on your oven. You want the top edges to be browned, but when you flip the pieces over they are mostly golden brown underneath.
Scatter grated Parmesan cheese over the roasted cauliflower st the end of roasting and let it stand to melt a bit in the hot over, or add the Parmesan over the top at serving time.

Golden roasted cauliflower florets on a sheet tray lined with parchment paper.

Roasted broccoli and parmesan is another terrific side you'll love.

Serving Suggestions

This roasted cauliflower makes an easy side for almost any main dish—perfect with roast chicken, grilled steak, baked salmon, or even as part of a vegetarian plate. It’s also great tucked into grain bowls or served on top of a hearty salad.

Recipe FAQs

Can I use frozen cauliflower for this recipe?

It’s best to use fresh cauliflower for optimal texture and browning. Frozen cauliflower tends to release more moisture and won’t roast as well or get crispy. Save frozen for making cauliflower soup.

What’s the best way to get crispy roasted cauliflower?

Dry your florets well after rinsing, use a high heat oven (400°F - 425°F), and don’t overcrowd the pan. Give everything enough room to brown—use two pans if needed for a larger batch.

What seasonings can I add besides garlic and Parmesan?

This recipe is super flexible—try curry powder, smoked paprika, za’atar, or chili flakes. For the best flavor and even distribution, mix your spices into the olive oil before tossing with the cauliflower. This helps the spices bloom in the heat and coat the florets evenly without burning.

More Cauliflower Recipes

Cauliflower is so good for you, and there are many ways to enjoy it. Try a few of thee cauliflower recipes.

Did You Make This?

If you make roasted cauliflower with parmesan cheese, please add your comment. I enjoy hearing from you and love to read your comments. If you loved it, please give it a 5-star rating! They really help other readers.

📖 Recipe

Easy Three Bean Salad Recipe

01/26/2018 by Sally Cameron 4 Comments

This easy three bean salad is a healthy classic salad you can whip up in minutes. Packed with plant protein and fiber, it's made with fresh green beans and canned beans, then dressed in a quick, tangy homemade dressing. Perfect for summer picnics, potlucks, and parties, it pairs beautifully with burgers, ribs, or chicken. Want to switch it up? Turning this into a five-bean salad is a breeze, and there's lot more tasty options to customize.

Colorful 3-bean salad in a glass bowl with a silver spoon and vinaigrette.

Our favorite lunch spot on the spectacular California coastal area of Big Sur is Nepenthe restaurant. Visitors come from far and wide to enjoy their famous Ambrosia burger, sandwiches, salads, and soups (plus a great wine list). Alongside, you choose coleslaw or their easy classic three bean salad. I ordered the three bean salad with lunch and was reminded how good this super easy salad is. Here's my version of the Nepenthe three bean salad.

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Why You'll Like This Recipe

Takes just minutes to make.
Delicious source of fiber and plant protein.
Great along side of soup, burgers, ribs, and added to a green salad.
Turn it into a 5 bean salad in a minute.

For another recipe with garbanzo beans (aka chickpeas), try this kale salad with avocado, beans, and a creamy tahini dressing.

The outdoor dining deck of Nepenthe restaurant in Big Sur, California, overlooking the Pacific Ocean. — Nepenthe restaurant, Big Sur, California.

Three Bean Salad Ingredients

Three simple types of beans make a winning combination, and using canned beans and fresh green beans makes it easy.

Ingredients for a three beans salad and vinaigrette on a marble counter.

For the Bean Salad

Kidney beans: Buy the canned red kidney beans, either light red or dark red. Buy low sodium or no-sodium added beans so you control the salt.
Garbanzo beans: Also called chickpeas, same as the sodium advice above.
Green beans: I prefer the tender, slender French green beans called Haricot Vert. If you can't get them, use regular fresh green beans. If fresh beans are not available, use frozen whole green beans, or canned green beans.

For the French Vinaigrette

Oil: Extra virgin olive oil provides the best flavor. Don't use vegetable oil, it adds no flavor.
Vinegar: Red vine vinegar is traditional for a French vinaigrette, but you can use apple cider vinegar, white wine vinegar, or champagne vinegar.
Mustard: Creamy Dijon mustard is my go-to. It helps to emulsify the dressing a bit and gives it a bit of a kick plus great flavor.

Please see the recipe card for measurements.

For a hearty soup with white kidney beans (cannellini beans), make a pot of this Tuscan white bean soup.

Chef's tip on kidney beans: Dark red kidney beans or light red kidney beans? Light red kidney beans are a little softer in texture than dark red kidney beans, with well balanced flavor. Both have a firm texture and work in soups and salads such as this three bean salad. White kidney beans are called cannellini beans. Don't ever eat kidney beans raw as they are naturally toxic before cooking. Canned beans are cooked.

Substitutions and Variations

There are lots of fun ways to change this 3 bean salad up!

Make it a 5 bean salad by adding either cannellini beans, black beans, great northern beans, navy beans, or lima beans.
Change up the dressing with this easy homemade Italian vinaigrette or add some lemon juice.
Add freshly chopped herbs like thyme or fresh parsley for color and flavor.
Add corn kernels for color.
Add chopped celery, finely red chopped onion or shallot, for more flavor and color. Chopped bell peppers are another good addition.
Swap the green beans for yellow wax beans (yellow green beans).
For cheese, add a tangy crumbled Greek feta.
No fresh green beans? Use canned green beans, chopped.

Here's another super easy bean salad, my white bean salad, made with either canned beans or dried beans.

How to Make Three Bean Salad

A small pot of boiling green beans on the stovetop. — **Step 1: Cook fresh green beans in boiling salted water until tender, 5 minutes. For crunchy green beans, cook 3-4 minutes and try one.**

Cooked green beans in an ice bath chilling. — **Step 2: Shock green beans in ice water to stop the cooking process and keep them bright green, drain.**

Chopped green beans on a white cutting board with a knife. — **Step 3: Chop the green beans.**

Gold and red beans in a stainless steel sieve draining in the sink. — **Step 4: Drain and rinse with cold water.**

Kidney beans, green beans, and chickpeas mixed in a glass bow. — **Step 5: Mix the beans in a large bowl.**

Ingredients for a vinaigrette in a glass bowl with a steel whisk. — **Step 6: Whisk the vinaigrette together and combine with the beans. Ready to serve.**

Colorful 3-bean salad in a glass bowl with a serving spoon.

How to a Make French Vinaigrette

Here's simple tasty dressing for bean salad. Making a homemade vinaigrette is easy and skips additives you might get in a bottle. Add extra virgin olive oil, red wine vinegar a little Dijon mustard plus a sprinkle of sea salt and pepper to a jar and shake until smooth. This is a good basic tangy dressing for many salads, so make extra to use during the week.

Chef's tip for garlic: Adding a little garlic to dressings is delicious, but biting into raw garlic is not. For really fine garlic use one of my tricks: chop it finely then use the back of your chef's knife to smear it into a paste, zest it with a microplane zester, or use the garlic paste in a tube.

Serving Suggestions

Three bean salad is good alongside a cup of soup, as a side to many dishes such as grilled meats or roast chicken, and over fresh salad greens as an entree salad. I prefer it served at room temperature for more flavor, but it's good served cold too.

Meal Prep the Salad

To meal prep three bean salad, add ¾ of a cup of the bean salad to the bottom of a large glass jar or other airtight container. Top with chopped tomatoes and stuff full of salad greens. Pack vinaigrette for the greens separately so they stay crisp and add when ready to eat.

Good additions for a green salad are pitted black kalamata olives, crumbled feta cheese (if you enjoy dairy), chopped bell pepper, chopped celery or a little finely chopped red onion or shallot. Chopped fresh herbs are good too.

For more protein, add chopped leftover roast chicken breast.

A tall jar of meal prepped bean salad with lettuce, tomatoes and dressing.

Recipe FAQs

How long will 3 bean salad keep in the refrigerator?

Three beans salad lasts 4-5 days in the refrigerator and it's best to store it without dressing. Add the dressing just before serving or a few hours before serving for the beans to soak up the flavor.

Is three bean salad high in carbs?

Three bean salad is higher in carbs when compared to a green salad, but you also get a good amount of plant protein and fiber in a serving. Plus you're talking healthy carbs, not refined carbs.

What is bean salad made of?

Bean salad is usually made with a combination of beans such as red kidney beans, white kidney beans (cannellini beans), green beans, yellow wax beans, garbanzo beans (chickpeas), pinto beans, or black beans and dressed with a vinaigrette dressing. Using a variety of beans keeps a bean salad colorful, flavorful, and easily made with what you have on hand.

More Bean Recipes

Beans are so versatile! Here are a few more recipes with beans for you to try. Of course this golden hummus with turmeric is always a great option.

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If you make this three bean salad recipe, please comment and let me know. I enjoy hearing from you. Love it? Please give it a 5 star rating. They really help other readers.

📖 Recipe

Easy Smoked Salsa (pellet grill recipe)

06/23/2024 by Sally Cameron 1 Comment

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.

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!

Recipe Instructions

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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📖 Recipe

Easy Smoked Chicken Breast

07/26/2024 by Sally Cameron Leave a Comment

Fire up your pellet grill and try this easy smoked chicken breast. Smoking chicken breasts low and slow ensures they remain moist and tender while a flavorful dry rub enhances every bite. Whether you're smoking just a couple or filling the grill, be sure to prepare extra for fantastic leftovers for tacos or salads. The results are delicious.

A gray platter of smoked chicken breasts with bbq dipping sauce and a bowl of broccoli salad.

I've always loved smoky flavor and the smell of smoke. When we built our backyard, I was thrilled to finally have a place for a pellet grill (aka pellet smoker). Food off the pellet grill is so tender and flavorful. This smoked chicken breast has become a weekly staple because it's so easy and tastes great. Never smoked chicken breast? Try this easy recipe, it's sure to please.

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Why You'll Like This Recipe

It's easy and mostly hands off.
Makes a great dinner and terrific leftovers.
Do two or do a dozen!
Simple ingredients.

If you have an air fryer, try these crispy golden air fryer chicken cutlets! Dinner made in minutes.

Recipe Ingredients

Boneless skinless chicken breasts on a glass plate with, pink salt, dry rub, and mayonnaise.

Chicken: Get boneless chicken breasts the same size so they smoke at the same time.
Mayonnaise: Instead of olive oil, I use mayo as my 'binder' for dry rub. I prefer the light clean taste of this brand, but use your favorite. I use the soy-free. Use just a little to make the rub stick.
Dry rub: Use your favorite BBQ seasoning. I use my homemade BBQ spice rub, a blend of smoked paprika, garlic powder, cumin, chili powder, and more. Check out the link and make a batch. It's super versatile.

Please see the recipe card for measurements. You'll also need avocado oil spray.

Chef's tip: For my BBQ dry rub you need smoked paprika, granulated garlic, ground cumin and coriander, brown sugar, onion powder, ancho chili powder, ground black pepper, and a little chipotle powder for some kick. There is no salt in my dry rub, as you have more control salting the meat separately. It also helps salt-sensitive people. Find the dry rub recipe here.

Substitutions and Variations

If you prefer dark meat, use boneless skinless chicken thighs, cook to 175°F.
Try different dry rubs.
Try brining to understand the texture difference, and what you prefer.

For more smoker recipes, try my smoked salsa recipe, or this smoked queso dip.

A glass jar of bright brick red colored dry rub spice blend.

Chef's tip: Always smoke to temperature, not to time. Time varies with weather conditions, your grill, and other factors. Use a digital kitchen thermometer to check the internal temperature of the meat. Be sure to insert the probe in the thickest part of the breast. Smoked chicken breasts will be firm with a little give but not rock hard when done.

Smoked Chicken Breast Instructions

Get the chicken breasts out of the refrigerator and unwrap them 45-60 minutes ahead of time to get the chill off. Yes, this is food safe.

Ready The Grill

Make sure your grill grates are clean and check the pellet level, then pre-heat your pellet grill to 225°F. I use the smoke plus setting. My pellet grill is a Twin Eagles but other grills like a Traeger pellet grill, Camp Chef, or Pit Boss, all work. I have not tried this on a charcoal smoker or an electric smoker.

For pellets, I use a blend of hickory wood, cherry, hard maple, and apple pellets from this company.

A gray tray of chicken breasts coated with dry rub ready for the grill.

Step 1: Get the chicken ready. If you're using my dry rub (no salt recipe), sprinkle the chicken breasts with salt on both sides. Next, smear the chicken breasts with 1-2 teaspoons of mayonnaise per chicken breast. You only need a thin coat.

Lastly, shake a good amount of BBQ dry rub on the chicken on both sides so it is well coated. Start on the under side, the do the top side last so it's stays nicer.

Note - If you brined your chicken breasts, pat them dry with paper towels, skip the salting and just use the mayonnaise and dry rub. Discard the brine. If you're using your favorite seasoning blend, check the label as most contain a lot of salt (it's the first ingredient). You won't need extra.

Boneless skinless chicken breasts coated with dry rub on grill grates for smoking. — **Step 2: Smoke the chicken breasts. Place chicken breasts rounded side up on clean grill grates and close the lid.**

Dry rubbed chicken breasts finished smoking on grill grates, ready for dinner. — **Step 3: Smoke chicken breast to a few degrees short of their finished temperature of 165°F.**

Those last few degrees will rise when you pull the chicken off the grill due to carry over cooking. Cook time is between 60-75 minutes. Remember to cook to temperature, not time. Large chicken breasts could take longer.

Chef's tip: A little before the chicken breasts are done, I give them a quick spray with avocado oil. It gives them a little shine and moisture, which is why mine don't look dry. I do this when smoking other meats too such as boneless pork chops.

Basic Chicken Brine (If Brining)

While I am a big fan of brining (see my how to brine a turkey post), for simple smoked chicken breast I skip brining. It's up to you. The texture is good, and not brining gets the chicken on the grill faster.

Brining is like seasoning and adding moisture from the inside out. By using the mayonnaise, you're adding moisture plus the dry rub adds big flavor. Additionally, these chicken breasts are smoked at a fairly low temperature compared to high heat grilling (less risk of drying them out).

Brining changes the physical structure of the protein in chicken (the texture). If you cook the chicken to the correct temperature (don't over-cook it), it will be moist without brining. This is one time you can skip brining and still get great results.

If you want to brine, use my simple basic brine recipe. Smoked chicken breasts are fine with a short brine. Brine for 1 hour, and you can do this at room temperature as long as your kitchen is below 90°F (yes it is food safe to do so). If you are brining longer, say 2 hours, the chicken must be refrigerated.

You need enough brine to completely cover the chicken breasts:

4 cups of water (a quart). You can also skip the sugar and use part apple juice here.
¼ cup kosher salt (1 tablespoon per cup). Don't use table salt.
¼ cup of sugar (either brown sugar or white).

Serving Suggestions

Here are suggestions for side dishes and what to do with leftover smoked chicken breast:

Slice it up and make a chicken salad with greens.
Dice it up, mix with a little mayo, more of the dry rub, and make a creamy smoked chicken salad.
Swap the shrimp in these tacos for smoked chicken breast and make terrific tacos.
Serve with a cold green bean, corn, and tomato salad.
Cool and creamy coleslaw is another terrific side.
This Mexican-style rice with vegetables is a perfect side and easily made ahead and frozen.

For a terrific dipping sauce, make a batch of my favorite BBQ sauce. It's great alongside the smoked chicken.

Leftover chicken keeps refrigerated in an airtight container up to 4 days. If frozen after smoking and cooling, cooked chicken will taste best if kept frozen up to 4 months.

Sliced and whole smoked chicken breasts on a gray serving plate with a small bowl of BBQ dipping sauce.

Recipe FAQs

What internal temperature should smoked chicken breasts reach?

The food safe temperature for smoked chicken (and all chicken) is 165*F. Plan to pull your chicken a few degrees short of that temperature and allow carry over cooking to finish the job as the chicken rests for a few minutes. This insures moist smoked chicken breast.

Can I smoke frozen chicken breasts?

Simply put, no. Thaw frozen chicken completely in the refrigerator overnight before smoking or use the quick thaw method. To quick thaw frozen chicken, place the chicken in an airtight bag and squeeze out the air. Submerge the chicken in cold water, changing the water every 20-30 minutes until the chicken is totally thawed. Depending on the cut, it may take an hour or several hours. Weight the chicken down if the package floats.

Do not ever thaw frozen chicken on the kitchen counter at room temperature. It's not food safe.

What wood chips work best for smoking chicken breast?

Popular choices for wood chips or all wood pellets include apple, cherry, hickory, and mesquite. Apple and cherry provide a milder, sweeter smoke, while hickory and mesquite offer a stronger, more robust flavor. For the best of all, use a blend containing these woods.

More Chicken Recipes

Here are more chicken recipes to keep things interesting for your family! Be sure to check out the chicken recipe index page for more inspiration.

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If you make smoked chicken breast, please comment and let me know, and if you loved it, please give it a 5 star rating! They really help other readers.

📖 Recipe

Smoked Chicken Breast

Sally Cameron

Smoking chicken breasts low and slow ensures they remain moist and tender while a flavorful dry rub enhances every bite.

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Prep Time 5

Cook Time 1

Total Time 1 5

Course Entree, Main Course

Cuisine American

Servings

Calories 211 kcal

Equipment

▢
Pellet grill or other grill with smoking capabilities.

Ingredients

▢ 1 ½-2 pounds boneless, skinless chicken breast 4 pieces
▢ 2 tablespoons mayonnaise I use Vegenaise
▢ dry rub (with or without salt) as needed

Optional

▢ sea salt, if using my dry rub recipe my rub as no salt included
▢ avocado oil spray

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Instructions

Remove the chicken from the refrigerator 45-60 minutes before smoking to get the chill off. If your dry rub does not have salt (like my recipe). Check your grill for clean grates and pellet level.
Pre-heat the grill to 225°F. Sprinkle both sides of the chicken breasts with salt (if using a no salt rub). Then starting with the underside, sprinkle with dry rub, turn and coat the top (rounded) side with dry rub. Smoke the chicken until the internal temperature reaches just short of 165°F, 60-75 minutes. Cook to temperature, not to time. Use a digital thermometer to measure the internal temperature.
Remove chicken from the grill and allow it to rest for a few minutes, covered, then serve.
Leftovers keep for up to 4 days in an airtight container in the refrigerator. To freeze, cooked chicken will taste best if kept frozen up to 4 months. Be sure to label and date.

Notes

Nutrition calculation does not take into consideration the dry rub you are using and salt levels.

2 tablespoons smoked paprika
1 ½ tablespoons granulated garlic
1 tablespoon brown sugar
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons ancho chili powder
2 teaspoons ground black pepper
½ teaspoon onion powder
¼ teaspoon ground chipotle powder or cayenne pepper.

The full dry rub recipe is here.

Nutrition

Calories: 211kcalCarbohydrates: 1gProtein: 36gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 110mgSodium: 255mgPotassium: 632mgSugar: 0.3gVitamin A: 56IUVitamin C: 2mgCalcium: 9mgIron: 1mg

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Easy Green Goddess Dip (and dressing)

05/23/2022 by Sally Cameron 2 Comments

Green Goddess Dip (and dressing) bursts with garden-fresh flavor from a blend of vibrant herbs. It’s creamy, quick to make, and seriously multitasking—my go-to snack dip with crisp veggies, a flavorful sauce for fish, chicken, or shrimp, and easily thinned down into a Green Goddess dressing. It keeps well for days in the fridge and can be made dairy-free and vegan too.

A jar of Green Goddess dip with a wooden spoon, small plates, and raw veggies.

This recipe became my go-to snack dip a few years ago when my histamine intolerance went crazy and I needed a simple safe dressing and dip for snacking. It’s kind of a green goddess ranch combo. Recently I served it at a catered party and guests asked for my recipe, so here it is.

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Why You'll Like This Recipe

Fresh, fast, and easy – Bursting with flavor thanks to a big handful of fresh herbs.
Versatile – Serve it as a dip with raw veggies, drizzle as a sauce over fish or chicken, or thin it slightly for a flavorful green goddess dressing.
Simple ingredients - fresh herbs, vinegar, mayo, and seasonings.

Recipe Ingredients

My Green Goddess recipe uses more fresh herbs, skips the dairy and anchovies, and uses plain white vinegar. It's dairy-free, vegan, histamine friendly and tastes terrific for everyone.

Ingredients for green goddess dressing and dip with lots of fresh green herbs.

Mayonnaise: I use this egg-free mayo for it's light clean taste, but you can easily substitute your favorite mayo. My problem with standard mayo is it's often based on highly processed soy oil, which is GMO. Find it in the refrigerated dairy area, not on the shelf. Here is another mayo option I've used.
Fresh herbs: Parsley, dill, chives and tarragon.
Vinegar: Organic distilled white vinegar gives green goddess dressing a little tang.
Flavor powders: Onion powder and garlic powder blend in easily and add flavor

Please see the recipe card for mesaurements, salt and pepper )preferably white pepper).

Fresh herbs for Green Goddess dressing in a glass bowl on a gray board.

Substitutions and Variations

Instead of distilled white vinegar, use white wine vinegar, champagne vinegar, or unseasoned rice vinegar.
Use fine black pepper instead of white pepper.
I use what is growing in my garden; parsley, mint, chives, mint, and tarragon, but you can switch up the herbs and vary them to the season and your liking.
If you can't get some of the fresh herbs, substitute dried herbs using ⅓ as much as fresh.

The original green goddess recipe contains sour cream, mayonnaise, anchovies, chives, parsley, lemon and white wine vinegar. If you love anchovies, try a little paste in a tube added to my recipe. It gives it a special depth of flavor and does not taste fishy. If your after a plant-based dressing or dip, skip anchovies. A nice swap for anchovies is rinsed, chopped capers.

Creamy green goddess dip flecked with lots of green herbs surrounded by raw vegetables for dipping.

Recipe Instructions

Wash and dry your herbs well, then chop fine. Make it by hand or in a food processor. If you make it by hand, the dressing is white with green flecks from the herbs as in the photo.

If you make it in a small personal blender or mini food processor, green goddess dressing will be light green, as the herbs give it more color made this way.

Chef's tip: Be sure your herbs are clean and dry. Dry herbs chopped much better than wet ones (actually wet ones don't chop at all).

Why Make it Yourself

Many people like Panera Green Goddess dressing and popular bottled grocery brands. While they might taste good, they aren't so good for you. Ingredients like canola and soy bean oils (genetically modified), sugar, corn starch, corn syrup, modified food starch, cheese, whey protein concentrate, and yogurt (all dairy if you are dairy-free), are a few ingredients that might cause concern. And if you are gluten-free, forget it.

Then there is the is polysorbate 60, phosphoric acid, and artificial colors. None of those are in a homemade green goddess. The bottom line is make it at home because it tastes great, is simple, and healthy.

Serving Suggestions

As a DIp

Serve green goddess dip with lots of fresh color trimmed veggies such as carrots, zucchini, sweet peppers in red, orange or yellow, broccoli florets, raw sugar snap peas, and endive leaves. It's nice at the heart of a crudite platter.

As a Dressing

Thin the green goddess dip down with your milk of choice to the thickness you desire and pour over fresh crisp salads greens. As it is a sturdy dressing, leaves such as romaine or an iceberg wedge will do nicely.

Chef's Tip: The rule for pairing dressing and greens is light leaves with light dressings and vinaigrettes, creamier heavier dressing go with sturdier leaves.

Recipe FAQs

What can I use Green Goddess Dressing for?

As a salad dressing, as a dip for raw veggies or crackers, as a sauce or dip for fish, shellfish, chicken. It's super versatile and multipurpose.

What herbs go in Green Goddess dressing?

Choose soft leafy herbs such as flat leaf (Italian) parsley, tarragon, feathery dill, and chives. Mint and cilantro provide a nice twist too. You need a half cup of finely chopped fresh herbs.

What if I don't have all fresh herbs?

Parsley and chives are always around, but if you can't find a few others fresh use one third of the amount in dried herbs. Give the dressing time for the dried herbs to rehydrate and provide their full flavor.

What does Green Goddess dressing taste like?

If you are a fan of creamy ranch dressing, then you'll probably love Green Goddess. All of the herbs give it amazing flavor.

More Terrific Dip Recipes

Easy to make ahead and always crowd pleasers, try a few of the delicious dips. Find more ideas in the appetizer and snack category or on the sauces and dressings page.

⭐️Did You Make This Recipe?

If you make this green goddess dip or use it as a dressing, 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

Avocado Dip with Yogurt and Fresh Basil

02/07/2023 by Sally Cameron 4 Comments

This creamy avocado dip is rich, fresh, and full of bright flavor—thanks to the addition of Greek yogurt and fresh basil. It’s a little unexpected, a lot delicious, and comes together in minutes. Thicker than guacamole and with a tangy, herby twist, it’s perfect for parties, snacking, or spreading on toast. Serve it with pita chips, raw veggies, or alongside grilled chicken or shrimp. However you scoop it, this dip adds bold flavor to just about everything.

Veggie and cracker board with creamy avocado basil dip.

Unlike many avocado dips, this version skips the usual cumin or chili powder and lets fresh basil shine. The yogurt adds a subtle tang and keeps it creamy without feeling heavy. It’s a great alternative to guacamole when you want something a little lighter, herbier, and just as versatile. Whether you're serving it at a gathering or keeping it all to yourself, this dip is a fresh take worth making on repeat.

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Why You'll Love This Avocado Dip

Super quick and easy – Just a few ingredients and ready in minutes.
Make it your way – Use a food processor or mash by hand.
Creamy and satisfying – Smooth texture that melts in your mouth.
Guac lover? – If you love guacamole, you’ll want to try this twist.

Recipe Ingredients

Ingredients for creamy avocado dip with basil.

Avocados – Be sure they are ripe by gently pressing with your fingers at the top and sides. You want them soft but not squishy (over-ripe).
Yogurt – Use plain Greek yogurt, which gives the dip creaminess and a nice tang. Don’t use flavored yogurt like vanilla.
Fresh herbs – Basil is my first choice, but you can use other mint-family herbs. See the substitutions section. Use just the leaves, not the stems.
Citrus juice – Preferably fresh lime or lemon juice for bright flavor.
Garlic – Use garlic powder or fresh garlic. If using fresh, chop it finely and smear it into a paste with the back of your knife so no one bites into a raw chunk. Garlic powder blends in easily.
Pepper – I prefer white pepper for this recipe, but ground black pepper works too.

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

Chef's tip: How to make avocados ripen faster? Place them in a brown paper bag with a banana. Bananas release ethylene, a natural plant hormone that triggers ripening. The paper bag traps the gas that's produced and speeds up the ripening process. Apples and tomatoes work too. Read here about how avocados ripen.

Substitutions and Variations

To make this vegan – Use vegan mayo in place of the yogurt.
To make it tangier – Replace the yogurt with sour cream.
Herbs – Instead of basil (or in addition to it), try fresh cilantro, flat-leaf parsley, feathery dill, or even mild mint. You can also mix herbs for added depth. No herbs? Use a handful of fresh baby spinach leaves for a milder green flavor.
For heat – Add a finely chopped jalapeño, a pinch of red pepper flakes or cayenne, or a splash of your favorite hot sauce.
Extra flavor – Stir in a little ground cumin or ground coriander for a subtle earthy warmth.

Recipe Instructions

With a Food Processor

Avocados, basil leaves, lemon juice, and garlic in a food processor bowl for making dip.

Add all ingredients to the workbowl of a food processor and process smooth. Taste and adjust with any additional citrus, yogurt or salt. So easy!

Creamy green avocado dip with flecks of basil leaves in a food processor.

Make Avocado Dip By Hand

Mash the avocados as smoothly as possible with a fork in a medium bowl then use a whisk to make it creamy. Chop the basil leaves fine, then add the rest of the ingredients and continue whisking until it is as smooth as possible.

Depending on how ripe your avocados are, it could be creamy or a little more chunky like traditional guacamole. Either way it will taste great.

For another terrific avocado appetizer or snack, try my guacamole with pomegranate seeds.

Serving Suggestions

A platter of colorful veggies with carrots, red pepper, broccoli, radishes, and endive with avocado dip.

Serve with raw veggies such as bell pepper strips, cucumbers, carrots, endive leaves, and snap peas, or your favorite chips and crackers. You can also:

Spread it on avocado toast or use in place of guacamole.
Serve with cooked shrimp instead of cocktail sauce.
Serve it with grilled chicken or kabobs.
Top grilled or baked fish like salmon or halibut.
Use as a sandwich or burger spread, or in turkey wraps and quesadillas.
Garnish deviled eggs (or fill them with the dip and top with bacon crumbles).
Spoon over enchiladas, tacos, or grain bowls in place of sour cream or crema.

Close up of creamy basil and avocado dip in white bowl.

How to Store

Avocado dip is best enjoyed the same day, but leftovers keep for 1–2 days in the fridge in an airtight container. To reduce browning – Squeeze a little lemon or lime juice over the surface, then press plastic wrap directly on top to minimize air exposure.
If it browns, just scrape off the top layer and stir the rest—it still tastes great. Add a splash of fresh citrus juice to revive the flavor if needed.

Recipe FAQs

What's the difference between guacamole and avocado dip?

Both start with avocado but differ in ingredients and texture. Guacamole is usually chunky and includes lime, onion or shallot, garlic, tomato, and cilantro. Avocado dip, on the other hand, is creamy and smooth thanks to the addition of yogurt, sour cream, or mayo. Think of it as a cross between guacamole and a herby spread.

Is avocado dip healthy?

Yes! Avocados are loaded with heart-healthy monounsaturated fats, fiber, and important vitamins and minerals. Greek yogurt adds protein and gut-friendly probiotics—unless you’re dairy-sensitive, in which case you can use a dairy-free alternative (see the substitutions section). Want to learn more? Here’s a great article on avocado nutrition.

More Terrific Dip and Spread Recipes

Here's another nice appetizer for parties and gatherings, Endive leaves with herbed cream cheese. And for another veggie appetizer, make some rainbow vegetable spring rolls.

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If you make this avocado dip, please comment and let me know. If you loved it, please give it a 5 star rating! They really help other readers. Questions, comment and I will answer.

📖 Recipe

Easy Harissa Aioli With Garlic Recipe

05/29/2025 by Sally Cameron 1 Comment

I’ve been making this bold, creamy harissa aioli for years and never thought to share until now. It’s one of those crazy delicious back-pocket sauces that takes a minute to whip up with just a few ingredients. It’s fantastic on tacos, spooned over salmon, drizzled on grilled veggies, or dolloped onto anything that needs a flavorful punch. Make it mild or make it hot, you'll love this as one of your new sauces!

A jar of bright orange harissa aioli with tacos in the back.

Harissa is a North African red chili paste that ranges from fiery to mild, smoky to floral. I prefer a mild version as it’s easier to add heat than take it away. Whatever style you choose, just a spoonful adds bold flavor and gorgeous color—perfect for whipping into this easy harissa aioli recipe. It's got a delicious kick!

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Why You'll Love This Recipe

Creamy, bold flavor – A rich aioli with smoky pepper heat and savory garlic.
Versatile – Use as a dipping sauce, spread, tacos sauce, for grilled meats, seafood and to top burgers.
Customizable heat – Start with mild harissa and spice it up to your liking.

Harissa aioli goes great with this easy and fast air fryer mahi mahi.

Harissa Aioli Ingredients

Mayonnaise – Use your favorite brand or homemade. Classic, avocado oil-based, or vegan all work here.
Harissa paste – The main ingredient is chile peppers. Brands range from fiery to mellow. Unless you’re a pepper head, start with a mild version. My favorite is a rose harissa (see below).
Spices – Smoked paprika brings depth, rich color, and adds to the smoky intrigue.
Garlic – Just a little fresh garlic goes a long way. It adds that essential punch and savory depth without overpowering.

Please see the recipe card for measurements.

Chef’s Note:
Not all harissa is created equal. Some are smoky and smooth, others chunky and rustic. The three in my fridge are all different! My favorite, a rose harissa, is textured with visible chile skins and dried rose petals. For a smoother sauce, blend it briefly in a mini food processor. I’ve tested a few brands and the flavor profiles vary widely. For reference, I’ve used Belazu Rose Harissa Paste (complex and rich), Mina Harissa (bright, mild and more vinegar-y), and Trader Joe’s Traditional Tunisian Harissa (really hot). If you’re new to harissa, try a few until you find your favorite.

Use harissa aioli as a dip for these easy grilled shrimp skewers.

Three brands of red Harissa paste in small glass bowls to show differences.

Substitutions and Variations

Brighten it up – Add a splash of white vinegar, a little bit of lemon juice or lime juice for extra zip, especially if your harissa is on the milder or sweeter side.
Turn up the heat – Want more kick? Stir in a splash of Tabasco, Sriracha, or your favorite hot sauce to taste.
Use vegan mayo – For a dairy-free, egg-free version, swap in your favorite plant-based mayo. I use Vegenaise for the light clean taste.
No smoked paprika? – Use regular paprika plus a pinch of cumin for a similar warm, earthy flavor.

For another homemade sauce you can make mild to hot, make this classic homemade cocktail sauce.

Bright orange harissa sauce ina jar with paprika, mayo, paste, and garlic.

How to Make Harissa Aioli

Simply add everything to a small bowl and whisk until smooth and incorporated. To smooth it out, buzz in a mini food processor, but it's great chunky.

Making harissa aioli, a chili sauce, in a stainless steel bowl.

Serving Suggestions

As a dip – Serve with raw veggies, roasted potatoes, sweet potato fries, or warm pita wedges.
On tacos – Spoon over grilled chicken, shrimp, steak, or veggie tacos for a bold, creamy finish.
With grilled meats and seafood – Perfect with lamb, chicken kofta, salmon, shrimp skewers, or steak.
Drizzled on bowls – Add flavor to grain bowls, roasted veggie bowls, or Mediterranean-style salads.
As a sandwich spread – Use it in place of mayo for burgers, wraps, or pita sandwiches.

Since this homemade harissa aioli is made with commercial mayonnaise, so it keeps well in the fridge for about 10 days. Store it in an airtight container and always use a clean spoon or knife when serving to maintain freshness. If it develops an off smell or texture, it’s time to toss and make a new batch.

Harissa aioli dolloped on chicken tacos with corn tortillas.

Recipe FAQs

What is harissa aioli made of?

Harissa aioli is a sauce made with mayonnaise, harissa paste (a North African red peppers blend), garlic, and smoked paprika. Some recipes add coriander. It’s rich, creamy, a little spicy, and a beautiful bright orange red color.

Is harissa aioli spicy?

It can be! The heat level depends on the brand of harissa you use. Start with a mild version, then adjust with hot sauce if you want more kick.

How long does harissa aioli last?

Store harissa aioli in an airtight container in the fridge for up to 5 days. If using homemade mayo, use within 3 days as there are no preservatives.

Can I make it dairy-free or egg-free?

Absolutely. Use your favorite vegan or plant-based mayonnaise for an egg- and dairy-free version.

Can I freeze harissa aioli?

It’s not recommended. Mayo-based sauces tend to separate and lose their texture when frozen. Since this aioli is so quick to make, it’s best enjoyed fresh from the fridge—no freezer needed.

More Super Sauce Recipes

For more delicious homemade sauces check out this recipe sauce index page. I love to make homemade sauce and there are many more to explore!

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If you make harissa aioli, please add your comment. I enjoy hearing from you and love to read your comments. If you loved it, please give it a 5-star rating! They really help other readers.

📖 Recipe

Harissa Aioli

Sally Cameron

This bold and creamy harissa aioli is a quick, flavor-packed sauce you’ll want to put on everything. Ready in minutes, it’s perfect for tacos, grilled meats, seafood, grain bowls, and more. Start with mild harissa and adjust the heat to your liking. Make a small batch by hand or blend up a bigger one in seconds.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5

Total Time 5

Course condiment, Sauce

Cuisine African

Servings Yield 1 cup

Calories 69 kcal

Ingredients

▢ ¾ cup mayonnaise
▢ 3 tablespoons harissa paste start with mild harissa
▢ 2 teaspoons smoked paprika
▢ 2 garlic cloves zested with a microplane
▢ 1 teaspoon fresh lemon juice optional

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Instructions

Add everything to a small bowl or good sized jar and stir well to combine. Store in a airtight container with a tight lid for up to 10 days in the refrigerator.

Notes

Tip: Homemade mayo makes this aioli extra rich and creamy. Start by hand, then switch to a blender and drizzle the oil in slowly. It takes about 20 minutes, but the flavor is worth it! Link below.

If you don't have smoked paprika, use regular paprika and a tiny bit of cumin.

Nutrition

Serving: 2tablespoonsCalories: 69kcalCarbohydrates: 4gProtein: 0.4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 4mgSodium: 307mgPotassium: 54mgFiber: 0.4gSugar: 2gVitamin A: 397IUVitamin C: 2mgCalcium: 5mgIron: 0.2mg

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Shrimp Skewers (Grilled or Oven)

05/27/2025 by Sally Cameron 1 Comment

Shrimp skewers (aka shrimp kabobs) are one of the easiest ways to get a perfect dinner on the table fast—and this simple recipe lets the shrimp shine. Marinated in lemon, garlic, Dijon, and smoked paprika, they’re juicy, flavorful, and ideal for grilling, oven-roasting, or broiling. With just a few ingredients, you’ll get shrimp that’s lightly smoky, citrusy, and perfectly seasoned—great for a weeknight dinner or backyard cookout and done in a matter of minutes.

Gillred sheimp skewers piled on a round white plate with lemon slices and herb sauce.

This is my go-to grilled shrimp skewers recipe when I want something quick, healthy, and full of flavor. Shrimp is America’s favorite seafood for a reason—it’s lean, high in protein, cooks in minutes, and practically tells you when it’s done. The marinade adds just enough flavor without overpowering the shrimp. Just marinate, skewer, cook, and serve with your favorite summer sides or sauces like this fresh chimichurri sauce.

Why You'll Love This Recipe

Quick and easy – Ready in about 30 minutes with minimal prep.
Simple ingredients – You likely have everything on hand.
Great for entertaining – Easy to scale for parties and summer meals.
Four cooking options - Grill, broil, roast, or indoor grill pan.

For a shrimp recipe for cooler weather, tuck this Tom Yum Thai Soup with Shrimp into your recipe file.

Recipe Ingredients

Ingredients for shrimp skewers in prep bowls on the counter.

Shrimp – I use raw, jumbo shrimp and prefer to peel and clean my own (it only takes a few minutes), but pre-cleaned shrimp work fine too. Use thawed shrimp if buying frozen.
Lemon – Fresh lemon juice adds brightness and acidity to the marinade. It also helps tenderize the shrimp slightly.
Olive oil – Extra virgin olive oil brings a rich, fruity flavor and helps the marinade coat evenly.
Smoked paprika – Adds subtle smokiness and beautiful color to the shrimp as they cook.
Garlic – Fresh garlic gives bold, savory flavor, or use garlic powder.
Dijon mustard – Adds tang and depth while helping the marinade emulsify and cling to the shrimp.

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

Try this harissa aioli with the shrimp, it adds terrific flavor! Make it mild to fiery, your choice.

Chef's tip: Buying Shrimp - Shrimp are sold by count per pound (like 16–20 or 21–25)—the lower the number, the bigger the shrimp. I recommend large or jumbo shrimp for grilling, as they hold up well on skewers and are easier to flip. While farmed shrimp is common, I always buy wild-caught when available for better texture and cleaner flavor. And remember, with the size of the shrimp, smaller shrimp cook faster, so adjust your grill time if you’re using a smaller size.

Substitutions and Variations

To add some spice and keep the smoky theme, add a little ground chipotle powder.
Use a whole grain Dijon mustard.

For another great grilled shrimp recipe, make Tequila Lime Shrimp!

How to Make Shrimp Skewers (4 options)

I grill shrimp skewers, and they take about 7-8 minutes on a clean, hot outdoor grill, turning about half way through. If you don't have a grill, place the skewers on a parchment paper lined baking sheet and roast at 425°F for 8-10 minutes, flipping halfway through. You can also broil them (but skip the parchment, use foil), and watch so they don't over-cook. Use the second level down from the top of the oven. Last option, use a hot stovetop grill pan.

Peeled and deveined large raw shrimp in a glass bowl.

Peel and devein the shrimp and place in a medium bowl.

Bright orange colored shrimp marinade in a large glass measuring cup

Whisk together the olive oil, lemon juice, paprika, mustard, garlic, salt and pepper.

Raw shrimp marinating in a glass bowl in olive oil, paprika, and lemon juice.

Pour the marinade over the shrimp, let stand 20-30 minutes at room temperature.

Bamboo skewers arranged on a plastic wrap lined sheet tray.

Line a sheet pan with plastic and spray skewers with cooking spray.

Marinated shrimp threaded onto bamboo skewers for grilling.

Skewer the marinated shrimp head through tail, discard remaining marinade.

Shrimp skewers on hot grill grates starting to cook.

Grill shrimp on a hot grill with clean grates, about 8 minutes, turning once.

Grilled shrimp skewers ready for dinner on a tray on the grill.

7. Shrimp are done when opaque pink and firm to the touch, about 8 minutes total.

Grilled shrimp on bamboo sticks on a white platter with chimchurri sauce.

8. Place skewers on a plate with lemon wedges and serve!

Serving Suggestions

Serve with a simple squeeze of fresh lemon juice, a sprinkling of fresh herbs, or your favorite summer sauce. Try this homemade tomatillo sauce, or even a pineapple mango salsa. Add grilled vegetables such as bell peppers, red onion, and zucchini, rice, or a simple green salad to complete the meal.

Leftover shrimp make terrific tacos for lunch the next day! remove the tails, chop the shrimp into bite-sized pieces, wrap in warm corn tortillas topped with the chimichurri sauce and grated cheese.

Recipe FAQs

How long should I marinate shrimp before grilling?

Shrimp don't need a long marinade time—20 to 30 minutes is plenty. Because they’re delicate, longer marinating times can effect the texture of the shrimp making them mealy or rubbery.

Can I use frozen shrimp?

Yes—frozen shrimp work great. Thaw them in the refrigerator overnight or quickly under cold running water (in a sealed bag), then pat dry before marinating.

How do I know when shrimp are done?

Shrimp cook fast, 3-4 minutes per side on a hot grill is usually enough, and the smaller ones cook a little faster. They’re done when they turn pink and opaque and curl into a loose “C” shape. Don’t overcook or they’ll become rubbery.

Can I cook these in the oven instead of on the grill?

Yes! Place the skewers on a parchment-lined baking sheet and roast at 425°F for 6–8 minutes, flipping halfway through. You can also broil them for a little more char (but skip the parchment as it will catch fire).

More Shrimp Recipes

For more shrimp and seafood recipes, please see the seafood recipe index for more inspiration!

Did You Make This Recipe?

If you make these shrimp skewers, 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.

📖 Recipe

Argentinian Chimichurri Sauce (salsa chimichurri)

05/22/2025 by Sally Cameron 1 Comment

If you’ve never made Argentinian chimichurri sauce, this is the recipe to try. Known as salsa chimichurri in Argentina, this bold, no-cook sauce is packed with fresh herbs, garlic, olive oil, and a tangy kick from vinegar. I even ran my recipe past Argentine friends—and got the thumbs-up for authenticity. Spoon it over steak, grilled chicken, shrimp skewers, or scrambled eggs, or use it as a marinade—chimichurri makes everything taste brighter. And it comes together in just minutes, no cooking required.

A jar of bright green herb sauce called chimichurri, surrounded by herbs.

Traditional chimichurri is an herb-based sauce from Argentina. It's the kind of sauce you’ll want to keep in your fridge all summer long. No cooking required—just a handful of ingredients and five minutes to add big flavor to your plate. This easy fresh sauce brings a bright, herby kick that instantly lifts the whole dish. Use it as a chimichurri marinade too! It's the perfect sauce for summer.

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Why You'll Love Chimichurri

Big flavor, fast - Just chop, mix, and serve in minutes—no cooking required.
Versatile sauce - Use it on grilled meat, chicken, seafood, eggs, grain bowls, grilled veggies, and use it as a marinade.
Authentic chimichurri - Approved by my Argentine friends!

For another versatile summer sauce, try this pesto rosso or sun-dried tomato pesto.

Chimichurri Sauce Recipe Ingredients

Ingredients for chimichurri sauce in prep bowls on marble counter.

Parsley – Fresh parsley is the backbone of chimichurri. Skip the curly parsley and use flat-leaf parsley (Italian parsley).
Fresh oregano – Earthy and slightly peppery; adds depth and balance.
Extra virgin olive oil – Rich and smooth; binds the sauce and carries the flavors.
Garlic – Bold and aromatic; fresh garlic cloves essential for punchy flavor.
Vinegar – Red wine vinegar is sharp, tangy, and brings brightness and acidity. Apple cider vinegar is a little softer and works too, or white vinegar. I use an organic cabernet red wine vinegar.
Onion – White onion is traditional in chimichurri for a sharp, fresh bite.
Red pepper flakes – Adds gentle heat and a touch of warmth and is easily adjustable.

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

Speaking of great summer marinades, make a batch of this blender lemon chicken marinade for delicious grilled chicken breasts.

Chef’s Tip: Want to add color to your chimichurri? Try finely chopped red onion instead of white, stir in a few crushed pink peppercorns, or add a minced red chili for heat and vibrant contrast. These non-traditional touches won’t change the heart of the sauce but make it pop on the plate.

Substitutions and Variations

Herbs variations - Flat-leaf parsley is traditional, but you can replace some of the parsley with cilantro or add a small amount of fresh mint for a bright, cooling note. Marjoram also works.
Shallot is a great, milder substitute for the white onion.
Texture – Hand-chopped is traditional, but you can pulse everything in a food processor for a quicker, more uniform sauce—just don’t over-blend it into a puree.
Too tangy? Add a pinch of sugar or honey.
More kick? Back to those hot peppers.
Swap the red wine vinegar with lemon juice.

We never have enough sauce recipes, right? Try this bright orange, creamy Hungarian paprika sauce, also great over grilled meats, chicken, and more.

Recipe Instructions

Ingredients for salsa chimichurri in a glass bowl.

Finely chop the parsley, oregano, onion, and garlic, then combine them in a bowl with oil, and vinegar.

Chimichurri herb sauce mixed in a bowl on the cunter, ready to serve.

Add the salt, black pepper, and red pepper, stir well.

A jar of salsa chimichurri of parsley, oregano, olive oil, onion, and vinegar.

Let chimichurri sauce sit for a few minutes before serving to let the flavors come together—or refrigerate and enjoy over the next few days.

Chef's tip on using a food processor: Hand-chopped is traditional for the texture, but you can pulse everything in a food processor for a quicker, more uniform sauce—just don’t over-blend it into a puree. To chop the herbs, drop them through the feed tube while the machine is running, same for the garlic. Be sure the herbs are clean and very dry for this to work well (or they'll just turn into a mush).

Ways to Use Chimichurri

Argentinian chimichurri sauce is traditionally served with grilled steak (I serve it with grilled flank steak and use it as the marinade too), but it’s just as delicious on grilled chicken, shrimp, or pork. There are so many other ways to use it! Best served at room temperature for the most flavor.

Drizzle it over roasted vegetables, grilled zucchini, or roast asparagus.
Mix chimichurri into a simple white bean salad or this 3-bean salad for an instant terrific summer side.
Spoon it onto grain bowls, top scrambled eggs.
Use it as a fresh dipping sauce for crusty bread.
Dress this cold green bean, corn, and tomato salad with it for big flavor.
Mix some into your favorite mayonnaise for chimichurri mayonnaise to spread on burgers or sandwiches.
Enjoy it over grilled flank steak.

Bonus use! Chimichurri makes a fantastic marinade for steak, chicken, or shrimp. Double the batch and use half the batch to marinate, and serve the rest as the sauce.

For freezing, see the FAQ note below.

Recipe FAQs

How long does Argentinian chimichurri last in the fridge?

Chimichurri is best within 3 days. It’s still safe a little longer, but the herbs may darken and the flavor fades over time. Good thing is it super easy to make fresh whenever needed.

Is chimichurri spicy?

It has a mild heat from red pepper flakes, but it’s not overly spicy. You can adjust the heat to your taste—or skip the flakes entirely.

Can you freeze chimichurri sauce?

Yes—chimichurri freezes well. Two ways to freeze: with or without oil.

With oil: The easiest method. Portion it into ice cube trays or small containers, freeze, then transfer to a freezer bag. The oil may solidify and separate slightly when thawed, but just give it a stir and you’re good to go.

Without oil: Freeze just the chopped herb mixture (parsley, oregano, garlic, onion, pepper flakes) and stir in the olive oil and vinegar after thawing. This can help preserve color and freshness a bit better, especially for visual presentation.

Either way works, and the flavor holds up nicely. Use within 1–2 months for best taste.

More Fresh Summer Recipes

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Gluten-Free Dutch Baby (German Pancake Recipe)

05/20/2025 by Sally Cameron 4 Comments

Ready for an easy, show-stopping breakfast? Try this gluten-free Dutch baby recipe! A cross between a pancake, giant popover, and soufflé, this 'German pancake' puffs up dramatically in the oven, ready for your favorite toppings once the center deflates. Ready in about 30 minutes, it’s delicious with fresh berries, maple syrup, powdered sugar, whipped cream, or savory toppings too. Your family will love the flavor and the fun of choosing their own toppings. Time to bake a dutch baby!

Puffed, golden Dutch baby pancake right out of the oven in a cast iron skillet.

Baked in a cast iron skillet with sizzling brown butter, this gluten-free Dutch baby puffs up golden at the edges with a soft, baked center. I’d never made one until my husband shared his grandmother's recipe. Della owned a diner and was a fantastic cook.

She called them oven pancakes, but you might also know them as a Hootenanny, Dutch puff, Bismarck, or German pancake. The batter is simple—just whisk, pour into a hot skillet, and bake. It’s a delicious breakfast treat that feels special every time, plus this is a gluten-free version.

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Why You'll Love This Recipe

Fun and easy to make – It puffs dramatically in the oven.
Made with simple ingredients – No fancy tools or ingredients required.
Customizable with your favorite toppings – Go sweet or savory.
Easy to make dairy-free – With non-dairy milk and butter.

For another special breakfast treat, try these golden gluten-free waffles.

Gluten-Free Dutch Baby Ingredients

Simple ingredients for a Dutch baby pancake in bowls on the counter.

Flour – Use gluten-free flour blend or regular all-purpose flour (wheat).
Eggs – Large eggs, help the batter rise and set properly.
Milk – Use dairy milk, or dairy-free milks such as almond milk, oat milk, carton coconut milk, or canned coconut milk diluted with 2 parts water.
Butter – Unsalted butter or a good-quality plant-based butter.
Heavy whipping cream and toppings of choice - See below, or whipped coconut milk.

Please see the recipe card for measurements.

Chef's tip: Xanthan gum. I use King Arthur Measure for Measure gluten-free flour, which contains xanthan gum for structure. If your blend doesn’t include xanthan, add ¼ teaspoon per cup of flour to help the pancake puff and hold together.

Optional Toppings

My family favorite is strawberries and whipped cream, but there are so many delicious ways to top a Dutch baby pancake. For a sweet version, you'll need heavy whipping cream whipped softly with a little vanilla extract and powdered sugar or powdered allulose (for no sugar). Go sweet or savory.

Fresh fruit, such as raspberries, blueberries, or blackberries, or what's best in season.
Fruit jams, store bought or homemade lemon curd.
A drizzle of maple syrup, zero-sugar maple syrup, or coconut syrup.
Powdered sugar or powdered monk fruit or allulose.
Crisp bacon crumbles (sweet and salty).
Chocolate chips.
Sautéed mushrooms are good for a savory Dutch Baby.
Smoked salmon and horseradish whipped cream.

For another sauce option, try this easy homemade strawberry couli. Make it ahead, it freezes beautifully.

Chef's tip on cassava flour: While cassava flour is popular as a gluten-free alternative, recent testing by Consumer Reports and Lead Safe Mama raises serious concerns about its safety—even from well-known brands. In light of this, I don’t recommend using cassava flour unless things change.

Substitutions and Variations

Add a little vanilla extract to the batter for a sweet-style Dutch baby.
Swap coconut oil for the butter.

Chef's tip: Rest the batter for a better rise. If you’re using gluten-free flour, let the batter rest for at least 15 minutes before baking. This allows the flour to fully hydrate, improving texture and helping the Dutch baby puff properly.

How to Make A Gluten-free Dutch Baby

I recommend a 10-inch cast-iron skillet to make an oven-baked pancake. Adjust your oven racks if needed.

Whisking eggs in a pyrex measuring cup until smooth.

Whisk eggs until smooth.

Batter for a dutch baby pancake with a whisk in a glass measuring container.

Add the flour, milk, salt, and whisk until smooth and any lumps are gone.

Melted butter in a hot black cast iron skillet.

Add the butter to the pre-heated hot pan, wait a few seconds until melted and brown.

Pouring batter for a dutch baby oven pancake into a hot cast iron skillet

Pour batter into the hot cast iron pan quickly.

Cast iron fry pan filed with german oven pancake batter in oven.

Place the dutch baby into the hot oven to bake for 18-20 minutes.

Puffed and golden dutch pancake on the stovetop, ready to eat.

When puffed and golden brown, it's ready! Remove from the oven, slice.

Chef's tip: Use a hot skillet. For the best rise and crisp edges on your dutch baby, preheat your cast iron skillet in the oven until it’s really hot (425°F)—then swirl in melted butter and pour in the batter quickly. The sizzle helps the pancake puff dramatically. And don't open the oven door to peak!

Serving Suggestions

Cut gluten-free dutch babies into 4 pieces and top as you please! Our favorite way to enjoy them is topped with fresh berries and lightly sweetened whipped cream. But there are plenty of other ways to serve it—sweet or savory. Serve it warm right out of the oven while it’s still puffed and golden.

A single recipe serves 4 (but my husband will happily eat 2 pieces), so the number of serving you get will depend on what you serve with it, and how big the appetites are. If you have a second cast iron skillet, place it in the oven under the one baking and have more batter ready to go. When you serve one, start another right away.

Recipe FAQs

What is another name for a Dutch baby?

Dutch baby pancakes are also called German pancakes, oven pancakes, puffed pancakes, a hootenanny, a Dutch puff, puff pancake, a Bismarck, or baked pancake. Dutch baby and Yorkshire pudding are closely related, but they’re not quite the same. Both are egg-based batters that puff dramatically in a hot oven. Whatever you call them, make one! They are fun, easy, delicious, and customizable. Great for weekend breakfast, holiday breakfasts, and brunch.

Why isn t my Dutch baby puffing up?

If your Dutch baby is not puffing up, either your oven is not hot enough or you did not pre-heat both the oven and the pan. A heavy pan like a cast iron skillet works well for a Dutch baby pancake as they retain their heat well.

Where did Dutch baby pancakes originate?

The Dutch baby pancake is actually of German origin, not Dutch. It was originally served in a now-closed Seattle diner in the U.S for the first time.

Can I make Dutch baby pancakes gluten-free?

You bet! Make a gluten-free Dutch baby pancake by using a gluten-free flour blend instead of all purpose white wheat flour. Both flours work great. I've made them both ways. And honestly, no one would ever know they are gluten-free, they taste the same - delicious!

More Breakfast Recipe Inspiration

Of course smoothies are a healthy, easy breakfast. Try a green smoothie with mango, a chocolate blueberry smoothie, or in fall, this terrific pumpkin pie smoothie.

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Healthy Red Beet Smoothie with Berries

05/16/2025 by Sally Cameron 1 Comment

With it's vibrant color, this red beet smoothie has to be one of the prettiest smoothies. Beets add rich color and healthy nutrition, while berries sweeten, and almond or hemp milk keep it light and balanced. I use a touch of zero-sugar monk fruit sweetener to round out the earthy edge without adding sugar, but there are other sweetening options. It’s a great way to start the day and a delicious use for extra roasted beets from salad prep.

A bright fuchsia colored red beet smoothie in tall glass with red beets on side.

Beets are rich in betalains (those deep red antioxidants) and natural nitrates, which have been linked to heart health and lower blood pressure. A few beets with raspberries or strawberries for sweetness, and a plant milk for creaminess, plus protein powder for higher protein make one terrific smoothie. Whether you're a beet lover or not, try this smoothie, and get a good dose of vitamin C as well.

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Why You'll Love This Red Beet Smoothie

A delicious way to enjoy purple foods with real health benefits.
Packed with antioxidants, fiber, and plant-based nutrients.
Roasted beets add rich flavor without that raw, earthy bite.
Simple ingredients, dairy-free, and ready in minutes.

Love beets? Try a favorite beet salad with feta cheese. It has great flavors and beautiful colors!

Recipe Ingredients

Ingredients for a red beet smoothie on the kitchen counter in prep bowls.

Red beets – Use fresh beets that have been roasted or steamed, then chilled. They blend smoothly and add rich flavor and color. Skip the beet greens, unless you want a brown smoothie! Please see my how to roast beets post.
Plant milk – Almond milk or hemp seed milk both work well. Hemp milk offers a little more plant-based protein.
Berries – Frozen strawberries or raspberries add natural sweetness, antioxidants, and a bright, fruity flavor, or try blueberries or blackberries.
Protein powder – A great way to add staying power. I use whey protein, but plant-based protein powders work too.
Sweetener – Instead of sugar or honey, I use a zero-sugar honey alternative made from monk fruit and allulose. It tastes great and blends right in. Alternatively use real honey, maple syrup, or a couple of medjool dates.

Please see the recipe card for measurements.

Instead of a beet smoothie, try a fresh beet juice, with carrot, celery, and tart green apple.

Chef's tip: Smoothie Boosters – Want to take your smoothie to the next level? There are lots of great optional add-ins to boost nutrition and flavor. I list my favorites in my Healthy Smoothie Guide—check it out if you're ready to level up your blends.

Substitutions and Variations

Go tropical – Add pineapple or mango with the beets for a sweeter, tropical flavor.
Use raw beets – You can use raw beets, just peel with a vegetable peeler and chop small first. Raw beets have a more earthy flavor and are fibrous, so you might need a touch more sweetener.
Add a little fresh ginger for zing.
Skip the berries and add a small frozen banana.
To add healthy fats, add a tablespoon of MCT oil or coconut oil.

Chef’s Tip: Make Your Own Plant-Based Milk
Homemade plant milks taste better, cost less, and let you control the ingredients—no gums, thickeners, or fillers. Each one has a slightly different texture and flavor, so pick what works best for your smoothie or dietary needs. Try one of my easy recipes:

Recipe instructions

Bright pink smoothie with red bees and raspberries in a blender container, pureed.

So simple! Add everything to a high-speed blender and puree until smooth. For a colder smoothie, add a couple of ice cubes. For a thinner consistency, add a little more milk or water.

Serving Suggestions

Morning boost – Enjoy as a quick breakfast or part of a healthy morning routine.
Post-workout – Great after a workout to support recovery.
Light lunch or snack – Pair with a hard-boiled egg, slice of GF toast, or a handful of nuts for a light meal.
On-the-go – Make it ahead and pour into a travel bottle for busy mornings or afternoon errands.
Smoothie bowl – Blend it a bit thicker and top with granola, sliced fruit, or hemp seeds.

Recipe FAQs

Can I use raw beets instead of roasted?

Yes, but the flavor will be earthier and the texture more fibrous. Roasting softens the beets and enhances their natural sweetness, making them smoother and easier to blend. If using raw, scrub well and chop small, or grate, to make blending easier. Wearing disposable gloves will save your hands from staining.

Can I make this smoothie ahead of time?

It’s best fresh, but you can make it up to 24 hours in advance. Store in a sealed jar or bottle in the fridge and give it a shake or quick blend before serving.

How can I make this smoothie sweeter without sugar?

Use a zero-sugar monk fruit/allulose sweetener, it works beautifully in this recipe. You can also try a splash of orange juice, extra berries, or a pitted date but that is adding natural sugar. Try the monk fruit it's great!

More Healthy Smoothie Recipes

I've been making smoothies for more than 25 years and have lots of healthy recipes! Find a few more recipe on the smoothies and juice recipe index page.

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

📖 Recipe

Red Beet Smoothie

Sally Cameron

This healthy red beet smoothie with berries is vibrant, dairy-free, and packed with nutrients. A refreshing, easy way to enjoy beets any time of day.

5 from 1 vote

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Prep Time 5

Total Time 5

Course Breakfast

Cuisine American

Servings 18 ounces

Calories 217 kcal

Equipment

▢
blender

Ingredients

▢ 10 ounces almond milk or help seed milk
▢ ½ cup frozen strawberries or raspberries
▢ ⅓ cup beets steamed or roasted, chilled
▢ 1 scoop protein powder of choice
▢ 1 tablespoon zero sugar honey or regular honey, or monk fruit

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Instructions

Add all ingredients to a blender and puree until smooth. For a colder smoothie, add a few ice cubes.

Notes

Nutrition Note - You can zero out the 16 grams of carbs in the monk fruit/allulose blend (10 grams of allulose + 6 grams fiber) as they are net carbs. We do not metabolize it. So this smoothie has net 14 grams carbs, instead of 27.

Optional add-in's for this smoothie

1 teaspoon maca powder for an energy boost.
1 teaspoon beet powder for more beet nutrition and color, or use a bit more in place of the fresh beets.
1 teaspoon acacia powder as a prebiotic and for the fiber.

Find more add-in ideas in my Smoothie Guide.

Nutrition

Calories: 217kcalCarbohydrates: 30gProtein: 28gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 450mgPotassium: 347mgFiber: 10gSugar: 9gVitamin A: 104IUVitamin C: 45mgCalcium: 457mgIron: 3mg

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Carrot Ginger Juice Recipe

05/07/2018 by Sally Cameron 11 Comments

Ready to get your morning glow on? This refreshing carrot ginger juice recipe is a vibrant, nutrient-packed way to start your day. Made with red or orange carrots, fresh ginger, lemon, and celery, it’s loaded with antioxidants, natural detoxifiers, and immune-boosting benefits. Drink it first thing in the morning—about 20 minutes before breakfast—to help your body absorb all that goodness. It's the perfect jumpstart for your digestion, skin, and energy. Time to glow from the inside out!

morning glow carrot celery juice | afoodcentriclife.com

When I found red carrots at the market I thought of juice! Not just for salads, soups, stews and for snacking, carrots make delicious, health-filled juice. Seriously, I crave this juice in the morning. It's easy to drink a 16-20 ounce bottle because it tastes fantastic and you feel so good afterwards. Drinking fresh, organic juice floods your body with powerful nutrition.

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Why You'll Love This Recipe

Colorful and nutritious - Use any carrots you like, but the deeper the color, the more nutrients they contain.
Ginger adds a kick - Fresh ginger gives this juice bold flavor and anti-inflammatory benefits.
Simple and accessible - Made with just a few ingredients you can find at any grocery store year-round.
Homemade is healthiest - Avoid store-bought juices with extra additives, sugars, and that are pasteurized.

Another way to enjoy carrots, try this creamy butternut squash and carrot soup.

Recipe Ingredients

Buy organic if possible, but if you can't get organic carrots, the good news is carrots are not on the EWG Dirty Dozen List. Just be sure to wash them well with a produce wash.

bunches of red carrots | afoodcentriclife.com

Carrots: Any type of carrot will work—orange, yellow, red, even purple. Red and purple carrots tend to have more antioxidants, but all varieties are nutritious and taste great in this juice.
Celery: Celery is the backbone of many of my juice recipes, including this one. It adds hydration, a clean flavor, and blends well with the sweetness of the carrots and apple.
Apple: A tart green apple like Granny Smith adds just the right touch of sweetness and balances the earthy vegetables.
Ginger: Use fresh ginger root for a bold, zesty flavor and natural anti-inflammatory benefits. A little goes a long way, so adjust to taste.
Lemon: A splash of fresh lemon juice lifts the flavor and adds its own dose of vitamin C and brightness to the mix.

Please see the recipe card for measurements.

If you love to juice, please read my guide on The Best Healthy Juice When Juicing with Vegetables for more information.

Recipe Instructions

Prep the ingredients and process according to your juicer's manufacturer's directions. I do not peel my lemons as some recipes do because there is terrific nutrition in the lemon peel (D-limonene).

Serving Suggestions

When you're done juicing, store your carrot ginger juice in glass bottles or jars. For both, fill them to the very top before capping to reduce oxygen exposure and protect nutrients. If you are a little short on juice, fill with fresh filtered water.

One of my favorite side dishes is carrots roasted with honey and good dose of fresh chopped thyme.

Health Benefits of Carrot Ginger Juice

Carrots get their color from antioxidants called carotenoids, one of which is beta-carotene, the precursor to vitamin A. Drinking carrot juice may protect against cancer, support good eye health, fight against cardiovascular disease, help wound healing, help blood pressure and immune function, and defend against cognitive decline - all from the humble carrot.

Celery is anti-inflammatory, helps lower blood pressure, and helps your body stay hydrated, says Cleveland Clinic. All from the wonderful vegetable that you thought was boring. When buying celery, choose organic only, as celery is on the Dirty Dozen list for highest pesticide residues.

To finish up my carrot ginger juice, I add ginger and lemon for flavor, zing, digestive support, anti-inflammatory benefits and more. One Granny Smith apples adds a bit of sweet-tartness amd more antioxidant punch.

Recipe FAQs

Is this juice good for digestion?

Yes. Ginger and lemon both support healthy digestion, and celery adds natural hydration and a mild diuretic effect. Drinking it on an empty stomach can help your body absorb the nutrients more effectively.

Can I prep this juice ahead of time?

Fresh juice is best consumed right after making it, but you can store it in an airtight container in the fridge for up to 24 hours. Shake before drinking, as separation is natural.

Is this juice good for immunity?

Definitely. Carrots are rich in beta-carotene (a form of vitamin A), while ginger and lemon provide antioxidants and immune-boosting compounds that can help support your body’s natural defenses.

Can I make this without a juicer?

If you don’t have a juicer, you can use a high-speed blender. Just blend the ingredients with a splash of water, then strain the mixture through a fine mesh sieve or nut milk bag to remove the pulp. You will get more nutrition and better quality juice with a juicer, so I recommend you invest in a juicer if yoou juice on a regular basis. They come in all price ranges.

More Juice Recipes

For more delicious healthy juice recipe check out the juice recipes index page. There are super smoothie recipes too!

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

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morning glow juice | afoodcentriclife.com

Carrot Ginger Juice

Sally Cameron

A healthy way to get your morning glow on, with carrots, celery, apple, ginger and lemon. Use red carrots if you can get them, if not, the standard orange carrots will do. Organic is best for juicing but organic celery is a must as it's on the Dirty Dozen list. Wash your produce as soon as you get it home to save time.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 5

Total Time 5

Course Drinks, Juices

Cuisine American

Servings 16-ounce (1 quart)

Calories 208 kcal

Equipment

▢
an electric juicer

Ingredients

▢ 1 ½ - 2 pounds red or orange carrots 8-10 large carrots
▢ 1 head celery 8-10 ribs
▢ 1 tart green apple cored
▢ 1 lemon
▢ 1 inch fresh ginger root

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Instructions

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

Notes

How you cut up your produce for juicing will depend on the brand of juicer. I use Tribest Green Star Elite, I cut my apple and lemon into about 8 pieces for juicing. Follow the directions for your juicer for best results.

Nutrition

Calories: 208kcalCarbohydrates: 51gProtein: 4gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.1gSodium: 253mgPotassium: 1327mgFiber: 14gSugar: 27gVitamin A: 56984IUVitamin C: 54mgCalcium: 140mgIron: 2mg

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Tomatillo Sauce (green enchilada sauce)

08/25/2018 by Sally Cameron 3 Comments

Skip the store-bought jars—this homemade tomatillo sauce comes together in under 30 minutes and adds a bright, zesty kick to just about everything. Also known as green enchilada sauce, it’s perfect for dipping chips, drizzling over eggs, or smothering chicken, tacos, or grilled veggies. It freezes beautifully too, so you can always have a stash ready to spice up your meals.

tomatillo salsa verde | afoodcentriclife.com

While you can buy green enchilada sauce in a jar from Victoria or Trader Joe's, homemade wins the fresh and flavor contest and it's super easy to make. Just chop, simmer, and puree! Make it in about 30 minutes, then freeze in portions for future use.

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Why You'll Love This Recipe

It's fresh, fast, flavorful and easy!
Make it mild or hot.
Use it in many ways (12 uses at the end).
Freezes great.

Use tomatillo sauce over these grilled shrimp tacos. Skip takeout tacos and make these!

Recipe Ingredients

A tray of beautiful shiny green tomatillos, some peeled and some with outer papers.

Tomatillos: They come green, yellow and even purple! I use the green tomatillos.
Chili peppers: You need an Anaheim pepper (mild) and jalapeno pepper (mild - medium).
Onion: For punchy flavor and moisture.
Garlic: Fresh cloves work best.
Liquid I use water but you could use chicken broth or vegetable broth.
Spices: Ground cumin and coriander (optional).
Herbs: Fresh or dried oregano, Mexican if you have it. I usually use dried.
Arrowroot starch: For optional thickening at the end if desired, or use cornstarch if not freezing.

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

Chef's tip: Buying tomatillos. When buying tomatillos, peel back a bit of the paper and look for a smooth flesh and bright green color. Don't buy any with black spots or shriveled areas. While they look like green tomatoes, they are a different fruit (they are fruits not vegetables).

My favorite thing to do with tomatillo sauce is make this easy Salsa Verde Chicken with boneless, skinless breasts. Dinner in under 30 minutes! Add rice and you're ready.

Substitutions and Variations

Use yellow or purple tomatillos.
For ore heat, swap serrano pepper for jalapeno pepper.
If there are no Anaheim peppers, look for poblano peppers (both are mild).

Recipe Instructions

Step 1 - Slice the jalapeno in half lengthwise and remove the white membrane and seeds. The membrane is where most of the heat is, not the seeds. Wearing disposable kitchen gloves when working with peppers is a good practice.

Step 2 - Husk and wash the tomatillos. They have a natural sticky outer coating, so wash before making for tomatillo sauce. Chop tomatillos, onions, and garlic.

Step 3 - Add chopped tomatillos, peppers, onion, garlic, and spices to a large pan and simmer over medium heat until the salsa is broken down and juicy, about 20 minutes. Pulse briefly in a blender (either chunky or smooth), use right away or cool, refrigerate then freeze.

For a thicker tomatillo sauce, use arrowroot starch to give it more body. Normally you have to make a slurry for starches with water, but I've discovered I can add it right to the blend when pureeing and it works great!

Chef’s Tip: Choosing the Right Thickener. If you plan to freeze this tomatillo sauce, use arrowroot starch instead of cornstarch for thickening. Arrowroot is a grain-free thickener like cornstarch and is generally used as a 1:1 swap for cornstarch. Arrowroot holds up much better through freezing and thawing, keeping the sauce smooth and stable. Cornstarch can break down after freezing, making sauces watery or separated.

How to Work With Chili Peppers

anaheim chili pepper | afoodcentriclife.com

Chili peppers add unique flavor and varying levels of heat to many dishes. Anaheim chilies are long, thin and a bright shiny green with mild heat. Jalapeno peppers are smaller and usually a darker green with more heat but not crazy hot.

For more information on peppers and heat levels with photos, check out this well done article. For the Scoville chart to pepper names and heat levels, go to the source, Scoville.org and be careful!

Chef's Tip: Depending on the heat of the peppers you are using to make salsa verde, wearing disposable kitchen gloves is advised. I always have a box on hand. The heat is not from the seeds, but from the white inner ribs or membranes. To take reduce heat, remove the seeds and ribs. If you don't wear gloves, do not touch your eyes after working with them, even after washing your hands!

Serving Suggestions

12 Ways to Use Tomatillo Sauce

As a sauce: Over grilled or baked fish like cod, halibut, or salmon, shrimp or scallops.
Use it as a marinade: Use tomatillo sauce as a marinade for chicken, pork, or fish to infuse them with a bright, tangy flavor before grilling or roasting.
Make green chicken enchiladas (Enchiladas Suizas).
Chips and salsa! My great weakness.
Make dips: Combine the tomatillo sauce with cream cheese or Greek yogurt to create a creamy dip for chips, crackers, or fresh vegetables.
Add a spoonful to top a bowl of chili.
Rice and grain bowls: Stir the sauce into cooked rice, quinoa, or couscous to add moisture and flavor.
Use it with Huevos Rancheros instead of the more traditional red enchilada sauce.
Pour it over poached or scrambled eggs for a lift of flavor.
Use it with any kind of tacos as the sauce.
Alongside baked nachos with cheese.
Serve aside grilled flank steak for a Mexican style dinner.

Storing and Freezing

Tomatillo sauce is good for 4-5 days. If you're not going to use it up, freeze it in jars labeled with the date and volume (like 8 ounces or 1 cup portions). Souper Cubes work terrific for freezing sauces.

Recipe FAQs

What is the difference between tomatillo sauce and salsa verde?

The terms are often used interchangeably as they are both green Mexican-style sauces made from tomatillos and chilies. It can be prepared either raw or cooked, each method offering distinct flavors and textures.

How can I adjust the spiciness of my tomatillo sauce?

The spiciness of tomatillo sauce can be customized by using different types and amounts of chili peppers. For a milder sauce, use fewer peppers and remove their seeds and membranes, which contain most of the heat. For a spicier version, include more peppers or choose hotter varieties like serrano or jalapeño peppers.

Can I substitute green tomatoes for tomatillos in the sauce?

Not really. Green tomatoes and tomatillos are different fruits with different flavors. Tomatillos have a tart, citrusy taste, whereas green tomatoes are more acidic and less fruity.

More Mexican Inspired Recipes

If you're making tacos, skip the packaged seasoning with crazy high sodium and make your own with my homemade taco seasoning blend.

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📖 Recipe

Caesar Salad Dressing Without Anchovies

09/30/2022 by Sally Cameron 2 Comments

Forget store-bought Caesar dressings—grab your blender and whip up this rich, creamy homemade Caesar salad dressing without anchovies in just 2 minutes! It's always a hit, and not just for Caesar salads either. It adds a burst of flavor to grilled veggies, sandwiches, and more. You can easily skip the anchovies and still create a fantastic, flavor-packed dressing. Say goodbye to the bottle and bring new life to your Caesar salads with this easy, delicious recipe!

Caesar dressing in a glass bowl with spoon.

Caesar salad dressing is known for its bold, creamy flavor—but you don’t need anchovies to make it great. This Caesar salad dressing without anchovies is rich, tangy, and takes just a minute to make in the blender. It’s perfect for classic romaine, but also works beautifully on other greens or drizzled over steamed vegetables. Homemade beats bottled every time.

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Caesar Dressing Ingredients

Caesar salad dressing ingredients in small bowls.

Lemon juice – Use fresh lemon juice for the brightest flavor.
Egg yolk – Just the yolk is needed; it helps emulsify the dressing for a creamy texture.
Dijon mustard – A classic Caesar ingredient and a natural emulsifier that adds subtle heat and tang.
Anchovy paste (optional) – I can't stand anchovies on a Caesar salad, but you would be surprised how much depth of flavor anchovy paste in a tube adds with no fishiness. I know, you're skeptical, It's ok to pass!
Garlic – Fresh is best for bold flavor—grate it finely or smash into a paste.
Balsamic vinegar – Not traditional, but adds depth and a slightly sweet, rich note.
Worcestershire sauce – A Caesar essential that brings savory, umami flavor.
Extra virgin olive oil – The base of the dressing; choose a smooth, good-quality oil.
Parmesan cheese – Adds salty, nutty flavor and body to the dressing.

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

Chef's tip on gluten-free worcestershire: Lea and Perrins Original, Wizard's Classic, and French's are all gluten, even if the bottle does not say so. When in question, call the company's customer service line.

Substitutions and Variations

Instead of Parmesan cheese try Mexican Cotija. It's salty and crumbly so be careful with extra salt.
Don't like olive oil? Avocado oil works. For a neutral tasting, healthy oil that is not vegetable oil, try this cultured oil. It's become a favorite alongside olive oil. Another option, use half olive oil and half of another oil.
Don't like Dijon? Use your favorite mustard, but it will taste different.
Try using lime juice for lemon. Limes are more acidic.
Too thick? Use water or more lemon juice.
Can't get Romaine? Try kale leaves, arugula, spinach, or thinly sliced Napa cabbage.

Chef's tip: Remember the lettuce and dressing rule: sturdy leaves for sturdy, creamier dressing, light dressing (like fluid vinaigrettes) for lighter, softer leaves.

Ingredient Tips

Chef’s Tip: Using a raw egg yolk? If your egg is clean, fresh, uncracked, and you’re not in a high-risk group, it’s generally safe. For extra peace of mind, look for pasteurized eggs—they’ve been gently heated to kill potential bacteria. I personally use raw yolks and have never had an issue. Always buy eggs from a refrigerated case, check them before using, and store them in the fridge right away. The only exception? Unwashed farm-fresh eggs, which still have their natural protective bloom. For the food safety rules and who is at risk read about consuming raw egg yolk. They say 1 in 20,000 eggs have the bacteria but do what is safest for your family.

How to Make Caesar Dressing

You can make Caesar salad dressing without anchovies either in a blender or by hand. It is much easier and faster with a blender. An emulsion blender works too. Use a tall narrow container to make the dressing for best emulsification.

Blender Method

Add the lemon juice egg yolk, mustard, anchovy paste (if using), garlic, vinegar, and Worcestershire sauce to the blender and puree on lowest speed for a few seconds.

Next, with the blender running on low, begin to drizzle the oil slowly through the center opening of the lid, lid on, to reduce splattering. When most of the oil is added, turn the

Caesar Salad Dressing by Hand

You can make Caesar dressing by hand but it might not be as creamy. First stabilize a bowl in a curled up kitchen towel. You'll need to use both hands making the dressing.

Place the egg yolk, mustard and lemon juice in a medium bowl and whisk strongly until smooth. Next, begin to very slowly drizzle the oil into the bowl whisking constantly. As the dressing thickens (begins to emulsify) you can add the oil a little faster.

When all of the oil is added, whisk in the Parmesan cheese unti smooth, taste and adjust with more lemon, salt and pepper.

Serving Suggestions

To make a Caesar salad, chop crisp Romaine lettuce crosswise into ribbons or chop into bite-size pieces and drizzle with the dressing. You can also buy hearts of Romaine, leave the leaves whole, and serve it as a salad to be cut up by the diner.

Add croutons and grated or shaved Parmesan. For a main dish salad, add grilled shrimp or chicken.
For a Mexican twist, toasted pumpkin seeds are a terrific and tasty garnish, along with chopped fresh cilantro.
Add finely sliced red onions, corn kernels, or thin strips of bell peppers for color and creativity.
Instead of croutons, crush tortilla chips over the top or use these homemade tortilla strips.
Homemade garlicky, gluten-free croutons are the best and super easy to make,

Caesar salad in bowl with homemade dressing on side.

Storage

Store dressing in a sealed jar or airtight container with lid. Keeps for 2-3 days because of the raw egg yolk. If you have a blender, it's easy to make a fresh batch to be safe. If it is older than that, toss it and make fresh.

Recipe FAQs

What can I do if my Caesar dressing is too thick?

Thin it down with a little water or more lemon juice, but add a little at a time so you don't make it too thin.

Can I make Caesar dressing without anchovies?

If the mere mention of anchovy makes you run for the hills, you have two options for your Caesar dressing. Sure, you can skip it and the dressing will still taste great, or do what I do. Use just a little anchovy paste in a tube. I am not an anchovy lover at all, but a small bit of the paste adds a depth of flavor and that umami-ness to the Caesar dressing. And the best part? You won't taste the anchovy.

Can I make a dairy-free Caesar dressing?

Yes, either use a vegan-parmesan or use nutritional yeast, which gives foods a savory cheesy flavor without the cheese. Find it on health most markets and online. Nutritional yeast is a deactivated yeast powder that has a bright yellow color, so it adds a golden hue to your dairy-free Caesar dressing as well.

More Terrific Salad Dressing Recipes

Within these salad recipes are easy and delicious vinaigrettes. Find more on the salads recipe index page.

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📖 Recipe

Smoked Queso Dip with Real Cheese

05/13/2025 by Sally Cameron Leave a Comment

Skip the fake stuff—this delicious smoked queso dip is made with real cheese and no ultra-processed Velveeta in sight, just real ingredients. Whether you smoke it on a pellet grill or bubble it up in your oven, this crowd-pleasing dip is perfect for parties, potlucks, barbecues, or any casual gathering. It’s creamy, smoky, and loaded with flavor, with no processed shortcuts—just honest ingredients that taste as good as they sound.

A cast iron skillet filled with melted bright orange queso dip with jalapenos, cilantro, and chips.

This smoked queso dip recipe serves comes together with a simple mix of cheeses, canned tomatoes, spices, jalapeños, and optional add-ins like sausage. No smoker? No problem. The oven version is just as creamy and melty. While cast iron is ideal for heat retention and presentation, a disposable aluminum pan works great for potlucks, tailgates, or easy cleanup. It's the perfect cheese dip for your next party!

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Why You’ll Love This Recipe

No Velveeta cheese, no junk – just real cheese and bold, smoky flavor.
Smoker and oven friendly – for grilling outdoors or keeping it indoors.
Perfect for entertaining – ideal for a backyard barbecue, game day, potlucks, and casual get-togethers.
Small-batch friendly – fits perfectly in a 10 ½-inch cast iron skillet.
Make ahead or take it on the go – serve it hot, reheat it later, or travel with a disposable aluminum pan.

Need another great party dip? Try this roasted red bell pepper hummus.

Smoked Queso Dip Ingredients

Ingredients for smoked queso dip in prep bowls on a kitchen counter.

Cream cheese – Full-fat for best flavor and creaminess.
Smoked gouda – Adds smoky depth and a smooth, melty texture.
Sharp cheddar cheese – For classic queso flavor and richness.
Tomatoes – A can of Rotel tomatoes (diced tomatoes with green chiles) or fire-roasted diced tomatoes.
Jalapeños – Fresh jalapeños for mild to medium heat, or use other types of peppers like Fresno, serrano, or red jalapeños if you want more heat and spice.
Garlic – Use fresh garlic for bold flavor or garlic powder if you want it to melt in smoothly without any texture. Both work.
Smoked paprika – Adds smoky flavor and deep color.
Onion powder – For background savory depth.
Chili powder – Use pure ancho chili powder or regular chili powder blend.
Evaporated milk - Gives the dip a creamier, smoother texture and helps stabilize the cheese as it melts—especially helpful if you plan to reheat it or keep it warm for a while. I've made it with whole milk too and evaporated milk works better.
Pre-cooked chicken sausage – Chop and stir in; no need to brown or drain. Adds protein and heartiness.
Liquid smoke - Optional for the oven version but fine for the smoked version too.

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

Chef's tip: Skip the fake cheese. Velveeta isn’t real cheese—it’s an ultra-processed food, a blend of whey, oils, emulsifiers, and preservatives designed to mimic cheese. This recipe is real queso dip with real cheese for bold flavor. You won’t miss the orange block!

This homemade salsa verde made with tomatillos and chilies is another great dip for chips!

Substitutions and Variations

Smoked cheese dip? Yes please. Since getting my pellet grill years ago, there's nothing better!

Other cheeses – Monterey Jack cheese or pepper Jack cheese are great swaps.
Canned green chiles – For more chile flavor, add a small can of green chiles.
Hot sauce or chipotle powder for more heat.
Swap sausage for chorizo, browned ground beef or turkey, or black beans.
Stir in cilantro or scallions before serving
Cumin – Adds warm, earthy depth if desired.

Make a batch of this easy smoked salsa on your pellet grill too! It's delicious and versatile.

Chef's tip: Skip the pre-grated cheese. Pre-grated cheese is coated with anti-caking agents and starches that prevent clumping and interferes with smooth melting. For the best texture and flavor, grate your cheese fresh. Use a box grater or food processor, or chop by hand into small cubes.

Recipe Instructions

Grate the cheeses or chop into cubes and chop the sausage (if using). Seed and chop the jalapenos fine. Preheat your pellet grill to 250°F and make sure the hopper is full.

Ingredients for smoked queso dip in a cast iron skillet on a grill.

Add all of the prepped ingredients to a 10 ½" cast iron skillet and place on the pellet grill at 250°F.

Melted cheesy queso dip on a the grill of a smoker almost ready.

Smoke for 1 ½ - 2 hours stirring every 30 minutes as cheese melts.

Chef's tip on pellets: I use either pecan pellets made from real pecan shells or this pure hardwood blend of hickory, cherry, maple, and apple—no fillers, just clean, natural wood. Both give amazing depth to the smoked queso without overpowering the cheese.

Other Cooking Methods

Oven Method

Option 1 - Melt everything together on the stovetop over medium-low heat, then transfer the skillet to a 350°F oven for 15–20 minutes until bubbling hot.
Option 2 - Bake the assembled skillet in the 350°F oven for about 35–45 minutes, stirring halfway through until hot and bubbly.
A charcoal grill works too—set it up for indirect heat and monitor the temp as it cooks low and slow.

Gas Grill

You can also make smoked queso dip on a gas grill using indirect heat—just keep the temperature around 250°F. You can use a higher temperature, such as 350°F, adjusting cook time to 45 minutes of cooking time as for the oven method. For delicious smoky flavor, add a smoker box with soaked wood chips.

Cast iron pan of cheesy queso dip with cilantro, tortilla chips, and jalapeno garnish.

Serving Suggestions

Keep smoked queso dip warm on the stovetop over low heat, or transfer to a small slow cooker or crock pot set to warm for gatherings. Serve with crisp tortilla chips, crackers, and fresh-cut veggies.

Leftover smoked queso dip lasts up to 4 days in the refrigerator in an airtight container, and can be made ahead. Note - this does not freeze well.

How to Reheat Smoked Queso Dip

If you make smoked queso dip ahead of time, be prepared—it will firm up into a solid block of cheese in the fridge. Real cheese naturally thickens as it cools, so for the best texture, serve it fresh and warm, or keep it in a small slow cooker.

Using evaporated milk in the recipe helps it stay creamier a bit longer, especially when reheated. You can stir in a little more as needed if the dip thickens too much after chilling. Here's how to bring it back to creamy, melty perfection:

For a full batch, oven method

Preheat oven to 300°F.
Transfer queso to a baking dish or back to your cast iron skillet.
Stir in a little extra evaporated milk to thin it and get creaminess back.
Cover with foil and heat for 20–25 minutes, stirring halfway through.

For smaller portions/leftovers:
Reheat gently on the stovetop in a small pan over low heat. Add a splash of milk and stir until smooth.

Recipe FAQs

Can I make smoked queso without Velveeta?

Absolutely! This recipe skips the processed cheese and uses real cheddar, smoked gouda, and cream cheese for a creamy, flavorful dip—no Velveeta needed. Skip the ultra-processed fake stuff.

Do I need a smoker to make smoked queso dip?

Nope! While the smoker adds amazing depth, you can also make this dip in the oven or on the stovetop, then finish it in the oven to heat through. Directions for both are included in the recipe.

Can I make this ahead of time?

Yes! You can prep all the ingredients ahead and refrigerate until ready to cook. Leftovers reheat well too—just warm slowly on the stovetop or in a slow cooker, adding a splash of milk if needed.

What’s the best cheese for smoked queso?

A mix of sharp cheddar and smoked gouda works beautifully. Cheddar adds that classic queso punch, while gouda brings meltability and natural smoke flavor. Monterey Jack or pepper Jack also work well as variations.

More Dip Recipes

For more easy and delicious dip recipes, try these! The smoked salmon dip is a reader favorite with more than 11,000 shares!

Did You Make This Recipe?

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

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How to Make a Salad Taste Better: Easy, Fresh Tips That Work

08/11/2021 by Sally Cameron 1 Comment

If you are stuck in the same old salad routine, boost your salad creativity with these ideas on how to make a salad taste better. Spice up your salad life, eat healthy, and up your salad game. Banish boring salads all year long and make them something to look forward to. If you want to make a really good salad, you've got to think outside of the bowl.

A head of red lettuce with water drops from washing.

A salad starts with leafy greens, but there is a lot more to delicious and healthy salads than just plain greens. I call the additions "goodies"—like nuts and seeds, cheese, fruits, herbs, and chopped veggies. And don’t forget the dressing! Skip the bottles and try homemade—it’s easy. Make a couple at the start of the week and salads come together fast.

Change Up Your Greens

Ruffled Napa Cabbage leaves on a marble counter in a silver strainer.

Do you reach for the same greens every time? There’s a world beyond romaine and spinach. Try peppery arugula, baby kale, butterhead lettuce (Bibb or Boston), curly frisée, Napa cabbage, escarole, endive, crisp iceberg, or even watercress. Add thinly sliced red cabbage or radicchio for color and crunch. Fresh sprouts are great for a nutrition boost too.

Wash greens thoroughly, then dry them with a salad spinner—an essential tool for crisp salads. I prep my greens as soon as I get home from the store, then store them in clear containers in the fridge to save time during the week.

Skip the pre-washed containers when possible. Whole heads of lettuce are often fresher and more cost-effective—and they stay crisp longer in the refrigerator.

Add Texture and Crunch

Crunch adds excitement and contrast to your salad. Try hemp hearts for protein, slivered almonds, chopped walnuts, or pine nuts for healthy fats. Raw vegetables like grated carrots, chopped zucchini, bell peppers, celery, radishes, and fennel bring freshness and crunch. A thin slices of red cabbage for bright color.

A handheld slicer makes prep easy. For variety, add roasted beets (not crunchy but colorful), marinated artichoke hearts, or crisp crumbled bacon.

Color It Up with Fruit

Seasonal fruits bring color, sweetness, and variety. Use heirloom tomatoes, peaches, nectarines, apples, pears, or avocado. In summer, toss in berries—strawberries and raspberries pair beautifully with a raspberry vinaigrette.

Use dried fruits like cranberries, apricots, raisins, or dates sparingly due to their sugar content. For a lower-sugar option, try tart dried goldenberries. They are great in homemade granola too.

Add a Touch of Dairy (or a Dairy-Free Option)

Cheese adds richness and depth. Goat cheese is easier to digest than cow’s milk cheese and less allergenic. Try crumbled goat cheese, Greek feta (goat/sheep), a mini brie round, shaved Parmesan, or a good blue/ or Gorgonzola.

For dairy-free options, look for plant-based cheeses from makers like Miyoko’s Creamery.

Dress for the Occasion

Vinaigrette whisked together in a glass bowl with a silver whisk.

A salad is only as good as its dressing. Light dressings like vinaigrettes pair well with delicate greens, while sturdier greens can handle creamier options.

Homemade dressings are better than bottled—no added sugars, corn syrup, gums, or preservatives. Make a couple at the beginning of the week to have on hand.

Some favorite dressings:

Quick no-recipe tip: Whisk 3 parts olive oil with 1 part vinegar (Balsamic, red wine, or apple cider) and a pinch of sea salt. Add herbs or flavored vinegars for extra punch. A little Dijon adds not only flavor but emulsification.

Make It a Meal

Turn your salad into a satisfying main dish. Add sliced roast chicken, steak, shrimp, a hard-boiled egg, or a scoop of egg, lentil, or bean salad. Toss in cooked chickpeas or white beans for plant-based protein.

The Best Salad Tools

Here are links to my favorite tools for making salads quickly and easily:

Salad spinner - Use a salad spinner to dry freshly cleaned greens. I've used the OXO Salad Spinner for years. And you can dry more than salad greens, like herbs.
Microplane zester - Make fine work of lemon zest, nuts, and especially garlic with a microplane zester. A little fresh garlic is good in dressing and vinaigrettes, but not biting into a piece of garlic. A microplane turns it into a paste that melts in.
Y-peelers - To peel veggies for salads, use these inexpensive little y-peelers. They are sharp and last forever.
Personal blender - To make small amounts of creamy dressings and emulsified vinaigrettes, use a Tribest Personal Blender. And of course you can use it for other kitchen tasks, like making smoothies.
Disposable gloves - While I often just use my hands to toss a salad with dressing, you might prefer to use disposable gloves. Whether you use them for salad or not, they are a must have in the kitchen and for other messy jobs.

With a few simple upgrades and creative add-ins, you can make salads you truly look forward to. Here's to never settling for a boring bowl again!

Ingredients for a strawberry vinaigrette in a blender container before blending.

Lemony Mediterranean Pasta Salad Recipe

05/27/2023 by Sally Cameron 8 Comments

The perfect Mediterranean pasta salad for summer barbecues and picnics with beautiful colors and incredible flavors. Sweet grape tomatoes, crisp cucumbers, meaty Greek olives and artichoke hearts, plus tangy feta cheese. Top it all off with a zesty lemony vinaigrette with fresh herbs. Make it a gluten-free pasta salad or dairy-free if desired, and make it ahead! Packs great for picnics and summer entertaining.

Colorful Mediterranean pasta salad in a large white serving bowl.

Who doesn't love a good summer pasta salad? This Mediterranean pasta salad is much like a Greek salad with many of the same elements. I think you'll love it.

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Why You'll Like This Recipe

Packed with the colors and flavors of Mediterranean cuisine.
Great for barbecues, summer cookouts, and as a picnic salad.
Make ahead and dress when ready to serve.
Cold pasta salad is refreshing in summer months.

Another terrific summer salad to try is this cold lentil and quinoa salad.

Pasta Salad Ingredients

Pasta Salad

Pasta: Gluten-free or regular pasta. Use a short pasta such as elbows, bows (farfalle), mini penne, rotini pasta or corkscrew (fusilli). Here's my favorite GF pasta.
Cucumber: I like the sweet little Persian cucumbers but an English cucumber works too.
Tomatoes: Grape tomatoes or cherry tomatoes, even sun-dried tomatoes work.
Cheese: A good tangy Greek feta cheese (or goat cheese) is super in this pasta salad (optional). Skip for dairy-free or use a dairy-free cheese. Cube or crumble.
Olives: Buy pitted briny olives kalamata olives or green olives if you prefer.
Artichoke hearts: Get the canned ones packed in water and drain. Chop if large.
Onion: Use a red onion for nice color; shallots works too if you are not crazy about red onion. To tame red onion, chop rinse in cold water, and dry, then add.
Herbs: Chopped fresh parsley lends more color and fresh garden flavor.
Nuts: Buttery pine nuts add a nice crunch and flavor. Skip for nut-allergies.

If you like grape tomatoes and cherry tomatoes, try this cherry tomato tart or these roasted grape tomatoes. And for another classic pasta salad, try this Best Ever Macaroni Salad from my friend Laura.

Chef's Tip: To easily slice fresh tomatoes, use a small serrated knife called a tomato knife. It makes slicing so easy and clean. And it's useful for many other things.

Lemon Herb Vinaigrette Dressing

Homemade dressing is the best for this pasta salad (or any salad in my opinion).

Olive oil: Plain extra virgin olive oil or lemon olive oil.
Lemon juice: Only fresh lemon juice will do here for that bright lemony flavor (zest before juicing).
Fresh herbs: Fresh mint and thyme or oregano, chives for garnish.
Dijon mustard: Just a little for more Mediterranean flavor and it's an emulsifier.
Seasonings: Salt, black pepper and red chili flakes if you like.
Honey: Optional, just a small amount if the vinaigrette is too tangy for you.

Use extra chopped mint and oregano to mix in fresh before serving, and the lemon zest from juicing.

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

Chef's Tip: Fresh basil leaves are terrific in this Mediterranean pasta salad. Choose large leaves from a bunch, stack them together and roll like a cigar, the thinly slice crosswise into ribbons. It's called a chiffonade. Add them just before serving for best flavor and color (instead of wilted basil).

Substitutions and Variations

Add chopped salami or ribbons of prosciutto.
Add garbanzo beans for more protein and crunch.
Add fresh baby spinach leaves or fresh arugula.
Change up the dressing with this easy homemade Italian salad dressing.
Switch out the fresh herbs, try dill.
Swap red wine vinegar for lemon juice in the vinaigrette.
Add chopped bell pepper or raw chopped zucchini for more fresh vegetables.

For another terrific pasta salad, try this Caesar pasta salad with chicken.

Chef's tip: Should you seed cucumbers? It depends on the cucumber variety you're using. If you buy the mini or Persian cucumbers, you can skip seeding. If you buy the long English cucumbers, slice them lengthwise into quarters, then lay the pieces with the seeds up and slice out the seedy centers with a sharp knife. If you have field cucumbers with the tougher nubby skin, scrub the wax off or peel them first and do the same as the English cucumber. Less seeds equals less watery cucumbers and final dish.

Recipe Instructions

Pouring dry pasta into a large pot of boiling water to cook. — **Step 1**: Bring a large pot of salted water to a boil. Add the pasta to the boiling water, cooking until just al dente. Test it near the end of cooking. You want tender pasta but not too soft.

Drained butterfly pasta in a strainer on a gray towel. — **Step 2:** Drain and rinse pasta briefly with cold water and drain well. Toss with a little extra virgin olive oil. Cool pasta to make the pasta salad.

Dressing ingredients of fresh herbs and olive oil in a jar. — **Step 3:** Make the dressing. For a creamier dressing, do it in a blender or add all ingredients to a bowl and whisk well (be sure your herbs are chopped fine).

Bright green emulsified pasta salad dressing after blending. — **Step** 4: Creamy green vinaigrette done in the blender.

Prepping veggies for pasta salad: tomatoes, olive, cucumbers, feta cheese on a black cutting board. — **Step 5:** Prep the vegetables. Rinse and drain the artichokes hearts, halve the tomatoes, leave the olives halve or halve them, crumble the feta, and slice or chop the cucumbers.

Mixing pasta salad in a large steel bowl with dressing. — **Step 6**: Complete your Mediterranean pasta salad. Add the cooled pasta to a large bowl along with all of the vegetables, olives, cheese, fresh herbs, and nuts and toss with 3 tablespoons of the dressing. Gently toss the pasta mixture. Add more dressing as needed.

Serving Suggestions

This Mediterranean pasta salad is terrific on it's own and the perfect side dish for grilled chicken, shrimp, burgers or this recipe for baby back ribs started in the oven and finished on the grill. It's super versatile and always welcome. Serve chilled.

For an all-in-one main dish pasta salad recipe toss together with cubed chicken. For a tuna pasta salad, add low mercury, safe catch canned tuna.

White bowl of colorful farfalle pasta salad with serving utensils.

Chef's Tip: You'll savor the flavors of Mediterranean pasta salad more at room temperature than cold. It's about how our tastebuds work. Cold foods need more seasoning for us to taste them, and warm or hot foods taste more fully flavored with less. Taste and season appropriately.

Picnic Tips

Whether you are picnicking in your back yard, park or at the beach, this tasty pasta salad recipe is good to have in your pocket for fun-filled summer opportunities to get outside and enjoy.

Pack Mediterranean pasta salad family style in one large airtight container with a tight lid or in individual portioned containers that you can eat right out of. Small ones fit onto a picnic basket easier and each person had their own portion.
Pack extra lemony vinaigrette in a smaller container.
Pack your picnic protein separately.
Remember those handy cleanup towelettes, plenty of napkins, and trash bags to carry home.
For an easy picnic dessert, try these bite-sized chocolate bark bites or gluten-free decadent chocolate brownies (gluten-free!).

Recipe FAQs

Why do you rinse pasta for pasta salad?

Rinsing pasta for pasta salad in cold water stops the cooking process so you don't end up with mushy, over-cooked pasta. Rinsing removes some of the starch leaving the pasta loose and not clumpy. You don't want a sticky pasta salad. For hot dishes, do not rinse pasta.

How do you cool pasta down for pasta salad?

Cool pasta for pasta salad by briefly rinsing under cold water after draining. Shake the colander to remove some of the water and pour into a large flat casserole dish or a large bowl. More surface area means faster cooling and pasta that doesn't stick together.

Should you put olive oil on pasta after cooking?

If cooking pasta for a pasta salad, just a very small amount of olive oil after cooking and draining pasta keeps it from sticking together. So yes, but just a little.

More Great Summer Salad Recipes

For more cool summer recipes to get you through a the summer, take a look at the salads recipe category. You can't beat a cool entree salad like this grilled shrimp salad with a raspberry vinaigrette on a hot day.

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

📖 Recipe

Crunchy Broccoli Salad with Bacon

08/09/2024 by Sally Cameron 4 Comments

Crunchy broccoli salad is a summer favorite salad that might just get the vegetable non-eaters in your house to enjoy their vegetables. Crisp broccoli, salty bacon, sweet dried cranberries, crunchy nuts and seeds, plus a creamy tangy dressing. It's great for summer lunches and dinners and easily prepped ahead for a fast and cool side dish for summer meals.

Vivid green broccoli salad with bacon, red onions, raisin, and walnuts in white bowl.

Broccoli is one of those dependable vegetables that's always around, and here's a way delicious to get more of it into your diet. With great flavors, textures, and colors, this crunchy broccoli salad recipe is a crowd pleaser. Steaming the broccoli briefly makes the broccoli florets more tender than in a raw broccoli salad. If you've never made one, I hope you'll try this easy broccoli salad recipe. It's also called a broccoli crunch salad.

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Why You'll Like This Recipe

A crunchy vegetable salad is a tasty way to get more veggies into your diet.
Easy to prep ahead and enjoy during the week.
Nice for summertime served chilled.
Great flavors, colors, and textures to make it a hit.

For another summer side dish with bacon, try this sweet corn succotash with bacon.

Recipe Ingredients

Broccoli salad ingredients

Broccoli: Choose heads of fresh broccoli and trim them yourself for the right sized florets. In a hurry, buy bagged florets but results are better if you do it yourself.
Bacon: Crispy bacon is a nice counterpart to the crunchy broccoli, or skip for keeping it plant-based.
Dried fruit: Provides a nice sweet-tart addition to the salad, choose dried cranberries or raisins.
Nuts: Chopped crunchy walnuts give the salad added texture and healthy fat too.
Seeds: Pumpkin seeds are packed with nutrition as well as great flavor.
Onion: Red onion is standard and adds nice color, but you can swap for shallot or even green onion or chives if preferred.

Salad dressing ingredients

Mayonnaise: Many off-the-shelf brands contain not-so-good ingredients like GMO soy oil. I prefer the soy-free version of this brand for it's light clean flavor. It's egg-free too. Find it in the refrigerated dairy area of your market, or use your favorite brand.
Sweetener: Honey or maple syrup add a little sweetness.
Vinegar: Apple cider vinegar, red wine vinegar, or white vinegar all work.

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

For a different dressing option, try this coleslaw dressing recipe with horseradish and Dijon mustard.

Chef's tip: Can I use frozen broccoli for broccoli salad? Fresh is best for this salad as frozen broccoli has a lot of moisture and is not as crisp. If frozen broccoli is the only option, cook it according to package directions until just tender and plunge into an ice bath immediately. When chilled, drain well and proceed with the recipe. The texture may be a little different but the flavors will still be terrific.

Substitutions and Variations

Dried fruit: For a lower-sugar option to cranberries or raisins, try Golden Berries. They are lower in sugar with a sweet-tart taste. They are also known as poha berries or pichu berries. Good in crunchy homemade granola too.
Nut and seed options: Try cashews, slivered almonds, shelled hemp seeds, pine nuts, or shelled sunflower seeds. Macadamia nuts are delicious too.
For vegans and vegetarians: Skip the bacon and use a plant-based (egg-free) mayonnaise.
Not a mayonnaise fan? Make the dressing with plain Greek yogurt.

For a sweet way to use dried cranberries, make chocolate bark in bite-sized cups.

Chef's tip on buying broccoli: There can be a lot of waste buying broccoli heads due to the heavy stems. Buying broccoli for these photographs I had 30% waste. If you want to try to use the stems versus toss them (or compost them), peel stems with a vegetable peeler, chop and freeze to use in soups such as this creamy broccoli soup.

How to Make Crunchy Broccoli Salad

You need about 3 good sized heads of broccoli as there is waste with the stems. If buying bagged florets, you need a pound.

Raw broccoli florets in a glass bowl with a green striped towel. — **Step 1: Trim thick broccoli stems and cut the florets into small pieces. You should have 8 cups of florets, about a pound.**

Bright green steamed broccoli florets in a steaming basket. — **Step 2: Briefly steam the broccoli until crisp tender when pierced with the tip of a sharp paring knife.**

Bright green broccoli in an ice bath bowl of ice and water after steaming. — **Step 3: Shock broccoli ice water to stop the cooking process and keep the florets bright green and crisp. Dry on a clean kitchen towel.**

Mayonnaise, vinegar, and honey in a glass bowl with a stainless steel whisk. — **Step 4: Whisk together mayo, vinegar, and honey in a small bowl for the creamy dressing.**

While the broccoli is briefly steaming then chilling, start cooking the bacon. Either chop the bacon strips crosswise into pieces before frying or fry the strips whole, then chop or crumble.

Cooking bacon pieces in a black iron skillet golden brown. — **Step 5: Fry bacon pieces or strips until crisp and browned.**

Draining crisply cooked bacon on paper towels. — **Step 6: Drain bacon on layers of paper towels on a baling sheet or plate.**

Chef's tip on red onions: If you find red onions too strong, after chopping, add them to a small bowl of ice water and soak for a few minutes, then drain and dry before using. This helps to temper the bite of red onions.

Serving Suggestions

All of the components for a crunchy broccoli salad are easily prepped ahead and refrigerated until serving time. I do them ahead and package individually, then toss to serve and add the dressing. It's a good meal prep vegetable salad, just package the dressing in small separate containers.

If you don't think you'll eat the whole batch, dress only what you'll need and refrigerate the rest in an airtight container for up to 4 days.

Crunchy broccoli salad is great with just about anything such as grilled steaks, burgers, these oven baby back ribs, and grilled lemon chicken.

Broccoli Bacon Salad in a white bowl for serving.

Recipe FAQs

How do I make the broccoli tender but still crunchy?

To keep the broccoli tender but crunchy, steam or boil it briefly then immediately shock it in ice water, drain and dry. Shocking in ice water, also called an ice bath, stops the cooking process and keeps the broccoli crisp and bright green. The culinary technique is called blanching. Watch the timing on cooking the broccoli. It's done when you can just pierce it with the tip of a sharp paring knife. You want it crisp tender, not soft.

What are some variations of broccoli salad?

To keep broccoli salad interesting, try these fun ideas. Add small cubes of cheddar cheese, vary the dried fruit swapping raisins for dried cranberries or golden berries, use different nuts and seeds, add grated carrot for color, or finely chopped red bell peppers.

Can I make a broccoli salad vegan?

To make a broccoli salad vegan, skip the bacon and use a vegan mayonnaise. Add nuts and seeds for more texture and interest. For more color, add grated carrot or red or orange bell peppers.

More Great Vegetable Side Dishes

Versatile, there are so many ways to prepare them. Hot or cold, salads or sides, try some of these side dish recipes to change things up. You might find some new favorites. Check out the vegetable recipes index page for more inspiration.

⭐️Did You Make This Recipe?

Let me know if you made this broccoli salad by adding a 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 in August 2019

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