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Easy Mixed Vegetable Rice

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Mixed vegetable rice is a light, flavorful, and colorful side dish that looks like a party in a bowl! Think of it like a rice pilaf. With a confetti of vibrant vegetables—peas, carrots, red bell pepper, and corn—it’s both delicious and bursting with color. Cooked with chicken or vegetable broth for extra flavor, this rice recipe is Mexican-inspired but is easily simplified for a more mild and versatile taste. It's great for meal prep, make ahead meals, and freezes beautifully.

A round white bowl filled with colorful vegetables and rice with a serving spoon inside.

Mixed vegetables rice is perfect for meal prep and make-ahead meals. It keeps well for up to four days in the fridge and also freezes beautifully—ideal for busy weeks. There’s nothing like a pot of rice, and this easy vegetable rice recipe takes it to the next level.

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Why You'll Like This Recipe

  • Colorful, tasty, and easy side dish.
  • Great for meal prep and make-ahead.
  • Freezes well.
  • So much more fun that plain rice.
  • Use frozen veggies and fresh veggies.

If you love Mexican flavors, try this chicken tortilla soup, easily made with leftover or rotisserie chicken.

Recipe Ingredients

Here's what you need to make vegetable rice:

  • Rice: I developed this recipe with basmati, a white long grain rice because it stays fluffy. Other rice varieties will work but will not be the same texture. I have not tested it with brown rice. Jasmine rice could work but it is softer and stickier, and it clumps a little more.
  • Oil: Use extra virgin olive oil or avocado oil. What not to use? Standard vegetable oil.
  • Broth: Chicken broth or vegetable broth. Why not water? Broth provides an extra layer of flavor.
  • Onion: Use a white onion, they are mild.
  • Garlic: Fresh garlic for the pungent kick of flavor.
  • Spices: Ground cumin and ground coriander, and red pepper flakes for heat if desired.
  • Tomato paste: For depth of flavor and lovely color.
  • Peas: Petite green peas, frozen peas work great.
  • Corn: Frozen corn kernals.
  • Carrots: Orange, red, or purple carrots for color, sweetness, and texture.
  • Bell pepper: I use red bell peppers but any color works. Green bell pepper is fine.
  • Fresh herbs: Fresh chopped cilantro or parsley add color and garden freshness.

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

Chef's tip - Brown rice vs white rice: If you are wondering about using brown rice, brown rice takes significantly longer to cook and requires more liquid, so it won’t work as a direct substitute in this recipe. If you'd like to use brown rice, cook it separately first, then stir it into the sautéed vegetables to finish. The texture and timing will be different, but it will still be delicious.

Substitutions and Variations

  • To make a more simply flavored vegetable rice, omit the cumin, coriander, and tomato paste.
  • Use saffron for a golden color instead of the spices.
  • For more Mexican flavor and heat, add finely chopped jalapeno pepper.
  • Use 2 cups of a frozen vegetable mix (thawed).
  • Alternate vegetables include finely chopped fresh zucchini and green beans.

Here's the perfect easy entree to serve with this vegetable rice, my chicken salsa verde! Make it in 20-30 minutes tops.

How to Make Vegetable Rice

White rice in a sieve being washed in the sink with a sprayer.

1. Rinse the rice very well under cold water, then drain.

Sautéing chopped white onion in olive oil in a white dutch oven.

2. Saute the diced onion in oil until soft, 3-4 minutes.

Tomato paste stirred into white rice turning it red in a pot.

3. Stir in the tomato paste, cumin, and coriander and cook 3-4 minutes.

White rice added to a pot of cooking onions and spices.

4. Add the rice and stir into the pot, toasting rice for 5 minutes, stirring.

Golden broth pouring into a pot of cooking rice in a havey pot.

5. Add the broth, salt, and stir. Raise the heat a little and bring to a boil.

A white dutch oven with a silver top handle with the lid on the stove.

6. Place a lid on the pot, turn heat down to low, cook for 15 minutes.

Carrots, bell peppers, peas, and corn added to a pot of rice.

7. Remove the lid, quickly story, then add the vegetables and replace the lid. Turn heat off, allow to steam finish for 10 minutes.

    Colorful rice with mixed vegetables in a white pot on the stove.

    8. Finished vegetable rice ready to serve.

      Chef’s Tip: Stock vs. Broth - The terms broth, stock, and bone broth are often used interchangeably—but here’s the difference. Stock and bone broth are made by simmering bones (sometimes with meat) for a rich, gelatinous base. Broth is made by simmering meat, vegetables, or both for a lighter flavor. Vegetable broth is common—but technically, there’s no such thing as vegetable stock (no bones!). Don’t worry too much about the label—just use what you have.

      Serving Suggestions

      Vegetable rice is a perfect side for many main course dishes. Pair it with roast chicken breasts, or with chicken salsa verde with tomatillo sauce. All you need to add is a simple tossed green salad with a homemade vinaigrette, and be sure to add some creamy diced avocado.

      Storing and Freezing

      Leftover rice holds for 4-5 days in the refrigerator. Make sure it’s cooled quickly and stored in an airtight container to maintain freshness. When reheating, heat thoroughly to at least 165°F for food safety or microwave until the same temperature.

      For longer storage, vegetable rice freezes well for up to 3 months—just portion it out and freeze in airtight containers or freezer bags. I freeze mine in these freezable containers. Just pop out a portion and microwave until hot. Works like a charm!

      A bowl of colorful rice with mixed vegetables and a parsley garnish ready to serve.

      Recipe FAQs

      What is the best type of rice to use for vegetable rice?

      Long-grain rice like basmati or jasmine works best because it stays fluffy and separate.

      How do I prevent my rice from becoming mushy?

      Use the correct water-to-rice ratio (1 ¾ cups liquid per 1 cup of white rice), don’t overcook, and let the rice steam finish for 10 minutes, covered, after cooking before fluffing with a fork.

      Can I make vegetable rice without broth?

      Yes, you can make vegetable rice with water, but stir fresh herbs at the end for flavor, such as parsley. Also consider adding a spice such as saffron or paprika for color and flavor.

      What protein pairs well with vegetable rice?

      Great options include grilled chicken, pork, shrimp, tofu, or beans.

      More Terrific Recipes With Rice

      We love rice! In all kinds and colors. Naybe some of these recipe with or about cooking rice you will enjoy.

      Did You Make This Recipe?

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

      📖 Recipe

      A bowl of colorful rice with mixed vegetables and a parsley garnish ready to serve.

      Vegetable Rice

      Sally Cameron
      Colorful and tasty, the vegetable rice goes with many main dishes and is great for prep and make head. Customize it with the vegetables you prefer if desired. This is a Mexican-style recipe but you can make it plain, see recipe notes at the end. For vegan or vegetarian, use vegetable broth.
      No ratings yet
      Print Recipe Pin Recipe
      Course Side Dish
      Cuisine American
      Servings 6 to 8
      Calories 261 kcal

      Equipment

      Ingredients
        

      • 1 ½ cups white basmati rice
      • 1 ½ tablespoons extra virgin olive oil or avocado oil
      • 1 cup chopped white onion 1 small onion
      • 2 large garlic cloves
      • ½ teaspoon ground cumin
      • ½ teaspoon ground coriander
      • 1 tablespoon tomato paste
      • ½ teaspoon sea salt
      • ¼ teaspoon ground black pepper
      • 2 ½ cups low sodium chicken broth or vegetable broth
      • ½ cup peas frozen, thawed
      • ½ cup corn kernals frozen, thawed
      • ½ cup finely chopped carrot 2-3 carrots
      • ½ cup finely chopped red bell pepper half of a large pepper
      • 1 tablespoon fresh chopped cilantro or parsley optional garnish

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      Instructions
       

      Wash rice

      • Add the rice to a sieve and rinse well under cold running water for 1 minute. Drain and save for cooking.
      • Add the oil to a heavy medium pot (3 ½ quarts) over medium heat and saute the onions until soft, 3-4 minutes. If they start to brown turn the heat down. Add the garlic and cook 1 minute more.
      • Add the spices, tomato paste, salt and pepper, and stir, saute 1-2 minutes until it's mixed and fragrant. Add the drained rice and toast for 5 minutes, stirring.
      • Add broth to the pot and stir. Turn up the heat and bring to a boil, cover with a tight fitting lid and turn heat to low. Cook rice for 15 minutes.
      • At the end of 15 minutes, stir the rice quickly then add all of the vegetables right on top of the rice. Cover with the lid, turn heat off and allow to steam finish for 10 minutes. Taste and season with more salt and black pepper if desired.

      Notes

      To make a more simply flavored vegetable rice, skip the spices and the tomato paste. 

      Nutrition

      Calories: 261kcalCarbohydrates: 48gProtein: 7gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 257mgPotassium: 331mgFiber: 3gSugar: 4gVitamin A: 2345IUVitamin C: 25mgCalcium: 36mgIron: 1mg
      Tried this recipe?Let us know how it was with a comment and leave a star rating!

      Hearty Chicken Minestrone Soup

      by 2 Comments

      This hearty Chicken Minestrone Soup is packed with tender chicken, fresh vegetables, beans, and pasta in a rich, savory broth. A high-protein twist on the classic, it’s gluten-free when made with GF pasta or use regular pasta. Perfect for late-winter days when the weather is still chilly, this comforting soup is a great way to bridge the seasons.

      A large pot of colorful chicken minestrone with toasts and parmesan. soup

      While traditionally a vegetarian soup—or made with pancetta or prosciutto—classic minestrone soup is highly adaptable. My modern version stays true to its rustic Italian roots while adding extra protein with chicken and using a flavorful chicken broth. It’s a well-balanced meal that keeps you full and energized, making it perfect for meal prep or a wholesome weeknight dinner.

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      Why You'll Like This Recipe

      • Minestrone is a hearty and satisfying soup.
      • Chopped or shredded chicken gives it extra protein.
      • Great use of leftover roast chicken or rotisserie chicken.
      • Loaded with nourishing vegetables.
      • Make it gluten-free or not.

      For another hearty Italian-style soup, make a pot of this Tuscan white bean soup.

      Recipe Ingredients

      Prepping all of the Minestrone ingredients takes a little effort, but it's worth it. You can do some of it ahead to save time.

      Prepping all of the Minestrone ingredients takes a little effort, but it's worth it. You can do some of it ahead to save time.

      Ingredients for chicken minestrone soup in prep bowls on a marble counter.
      • Chicken: Use leftover chicken or rotisserie chicken.
      • Broth: Low sodium chicken broth.
      • Beans: Minestrone uses either red kidney beans, or the white beans called cannellini beans.
      • Onion: Yellow, white, or brown onions.
      • Celery: For the base of flavor.
      • Carrots: For sweetness and flavor.
      • Garlic: Fresh cloves for the best flavor.
      • Zucchini: Adds to the hearty texture, blends well with tomatoes and broth.
      • Green beans: Use fresh raw green beans.
      • Herbs: Dried basil, thyme, rosemary, or an Italian seasoning blend. Add fresh basil to and fresh parsley finish at the end end for more flavor.
      • Oil: Extra virgin olive oil, or avocado oil.
      • Pasta: Choose small pasta shapes in either gluten-free, wheat pasta, or grain-free pasta. Ditalini pasta, elbow macaroni, or small shells work well.
      • Tomatoes: Canned diced tomatoes, chopped, or crushed tomatoes. Use high-quality tomatoes such as Italian San Marzano tomatoes.
      • Parmesan cheese: Grated Parmesan for a rich salty finishing touch at serving.
      • Parmesan rind: If you have one, it adds a nice depth of flavor and umami richness to the minestrone.

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

      Chef’s Tip: Homemade chicken broth makes the best minestrone soup! It’s richer in flavor and more nutritious than store-bought versions. Try my Instant Pot chicken broth for a fast batch, or my slow-simmered chicken bone broth for extra depth. Prefer a plant-based option? Homemade vegetable broth is easy to make and adds great flavor to any soup. Any way you make it, use a rich broth for great soup.

      Substitutions and Variations:

      • For a little heat, add red pepper flakes.
      • For greens, add a couple handfuls of baby spinach leaves just before serving. Chopped kale and chard are good too.
      • For a vegetarian minestrone or a vegan option, use vegetable broth, and omit the chicken, using both red and white kidney beans. 
      • Use frozen green beans instead of fresh.
      • Don't like kidney beans? Use navy beans, great northern beans, or even garbanzo beans.

      For another classic, big, flavorful soup, make a pot of Italian Ribollita Soup.

      Minestrone Recipe Instructions

      Start a large pot of water to cook the pasta. Cook it just to al dente as it will soften more in the minestrone.

      Chopped onions in olive oil in a dutch oven sauteeing.
      1. Saute onion in olive oil until soft, 3-4 minutes. Add garlic, cook 1 minute.
      Carrots, onion, and celery in a pot for soup with a wood spatula.
      1. Add the carrots and celery, cook until softened, 3-4 minutes.
      Mixed vegetables for soup in a stock pot with a wooden spatula.
      1. Add the zucchini, green beans, and herbs. Stir and cook another 3-4 minutes.
      Cannellini beans just added to chicken minestrone soup.
      1. Stir in the beans and tomatoes.
      Golden chicken broth pouring into a pot of chicken vegetable soup.
      1. Add the broth.
      A pot of soup in process showing vegetables, broth, and shredded chicken.
      1. Stir in the chicken and pasta, cook at a gentle simmer until hot to serve.
      A dutch oven full of chicken minestrone soup with a bowl on the side.

      Serving Suggestions

      Chicken minestrone soup is a hearty meal in a bowl. All you need if desired is some crusty bread or a slice of garlic toast. For garnish, add chopped Italian parsley or even a drizzle of pesto, and be sure to sprinkle with real Parmigiano Reggiano!

      Storing and Freezing

      Minestrone soup lasts 3-4 days in the refrigerator in an airtight container. As the minestrone holds in the refrigerator the pasta absorbs broth so you may need extra broth when reheating, about a ½ cup per serving.

      It's best to freeze minestrone without the pasta and add fresh-cooked pasta when reheating to avoid mushiness.

      I freeze my soup in portions in Souper Cubes! They work great, make freezer storage easy and neat, and they stack. I pop out however many cubes I need for a batch of soup. Plus they are good for way more than soup and broth.

      Recipe FAQS

      Can I use frozen vegetables?

      Yes, frozen green beans, peas, carrots, or zucchini work well—just add them near the end of cooking so they don’t overcook.

      What’s the best pasta shape for minestrone?

      Ditalini pasta, elbow macaroni, or small shells are common choices for minestrone, but any small shape works well.

      Can I cook the pasta in the soup?

      Yes, but I recommend you don't. For the best texture, cook the pasta separately and add it just before serving to prevent it from absorbing too much broth.

      Can I use raw chicken instead of cooked rotisserie chicken?

      Yes, simmer raw chicken breasts or thighs (without the skin) in the broth until fully cooked, then shred or chop and return to the soup (removing any bones, or use boneless chicken).

      More Hearty Soup Recipes

      Please check out the soups recipe index for more delicious soup ideas, from creamy purees like this cream of asparagus soup, or a Mexican chicken tortilla soup, to a quick tomato soup made from canned tomatoes.

      Did You Make This Recipe?

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

      📖 Recipe

      A dutch oven full of chicken minestrone soup with a bowl on the side.

      Chicken Minestrone Soup

      Sally Cameron
      This hearty minestrone soup is packed with healthy vegetables, tasty broth, tender beans, chicken and pasta for a high protein lunch or dinner. Use either GF or regular pasta, and leftover or rotisserie chicken. Big flavors and a meal in a bowl. Top with grated parmesan and fresh chopped parsley to serve.
      5 from 1 vote
      Print Recipe Pin Recipe
      Prep Time 20 minutes
      Cook Time 35 minutes
      Total Time 55 minutes
      Course Soup
      Cuisine American, Italian
      Servings 4 to 5 (Yield 10 cups)
      Calories 453 kcal

      Equipment

      • Dutch oven 5 ½ quarts

      Ingredients
        

      • 1 ½ tablespoons olive oil
      • 1 ½ cups chopped onion
      • 3 large garlic cloves chopped fine
      • ¾ cup chopped carrots about 3
      • ¾ cup chopped celery 3 ribs
      • 1 ½ teaspoon dried oregano
      • 1 ½ teaspoon dried thyme
      • ½ cup chopped zucchini 1 small
      • ¾ cup chopped raw green beans
      • 15 ounces canned chopped tomatoes or diced tomatoes
      • 15 ounce can of cannellini beans drained, rinsed.
      • 4 cups chicken broth, low sodium
      • 8 ounces rotisserie chicken or leftover chicken chopped
      • 4 ounces elbow pasta GF or wheat
      • ½ teaspoon sea salt
      • ¼ teaspoon ground black pepper
      • 1 tablespoon fresh chopped parsley optional
      • ¼ cup grated parmesan cheese optional

      Optional

      • 1 parmesan rind

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      Instructions
       

      Pasta water

      • First get a large pot of water on to boil for the pasta. Add a little salt. When the water boils, add the pasta a cook according to the box directions. When done, drain through a strainer, rinse briefly with cold water and save for adding to the soup.

      Make the soup

      • In a large heavy pot (5 ½ quart dutch oven) over medium heat, add the oil and when hot, cook the onion until soft, 3-4 minutes. Add the garlic and cook 1 minute. Add the carrots and celery and cook until softened, 4-5 minutes.
      • Stir in the dried thyme and oregano, then the zucchini, green beans, and tomatoes. Add the beans, broth, chicken, salt and pepper, parmesan rind if using, and bring to a simmer. Turn the heat down and allow soup to cook for 7-10 minutes to allow flavors to blend.
        Add the pasta towards the end and heat through. Garnish with fresh chopped parsley and sprinkles of grated parmesan cheese if desired.

      Notes

      • For the dried herbs, you can also use 1 tablespoon of a dried Italian blend. 
      • For a little heat, add red pepper flakes.
      • For greens, add a couple handfuls of baby spinach leaves just before serving. Kale and chard are traditional too (but they need to cook longer than the spinach).
      • For a vegetarian or vegan minestrone, use vegetable broth, and omit the chicken, using both red and white kidney beans.
      • Use frozen green beans instead of fresh.

      Nutrition

      Calories: 453kcalCarbohydrates: 59gProtein: 33gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 54mgSodium: 713mgPotassium: 926mgFiber: 11gSugar: 10gVitamin A: 8216IUVitamin C: 28mgCalcium: 190mgIron: 6mg
      Tried this recipe?Let us know how it was with a comment and leave a star rating!

      Easy Sugar Free Lemon Curd

      by 1 Comment

      Smooth, creamy, and packed with bright lemon flavor, this sugar-free lemon curd is a deliciously sweet treat—without the sugar! Naturally low-carb and a keto lemon curd, it’s perfect for spreading on toast, swirling into yogurt, or stirring into overnight oats for a refreshing citrus boost. Versatile and easy to make, it’s a must-try for lemon lovers. Check out the ‘How to Use Lemon Curd’ section for even more ways to enjoy it!

      Creamy lemon curd dripping from a silver soon over a jar.

      Winter is the best season to make this easy lemon curd when lemons are at their peak. Traditional lemon curd is made with eggs, lemon juice, sugar, butter, and zest. The only difference in this sugar-free version is swapping sugar for powdered allulose. It took extensive testing to get the recipe just right—but the results were worth it! The curd is just as smooth, creamy, and full of bright citrus flavor—without the added sugar.

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      Why You'll Like This Recipe

      • Bright lemon flavor.
      • Sugar-free, low carb lemon curd, and keto diet friendly.
      • Simple ingredients and simple to make.
      • Won't spike your blood sugar with 1 net carb per serving.
      • Make it thick, or make it pourable.

      Love lemon? Try this tasty, high protein salad, lentil quinoa salad with a tangy lemon vinaigrette.

      Recipe Ingredients

      Simple ingredients for sugar-free lemon curd, lemon, sugar, eggs, unsalted butter, on a counter.
      • Lemons: Fresh lemons for the juice and the zest. Both regular Eureka and Meyer lemons can work, but see the notes on lemon below.
      • Sweetener: Use pure allulose powder, not an allulose blend. The powder dissolves beautifully and does not get grainy (crystalize).
      • Butter: Use unsalted butter for lemon curd, no salt!
      • Eggs: Large eggs, no cracks. I've skipped the whole egg and used just yolks for an extra rich lemon curd.
      • Powdered citric acid: ONLY IF you are using Meyer lemons as the Ph of the juice is not high enough to set the lemon curd.

      Please see the recipe card for measurements and full recipe.

      What to do with those egg whites? Make a batch of these easy chocolate chip meringues.

      Substitutions and Variations

      • For using Meyer lemons, add a ¼ teaspoon citric acid.
      • To substitute coconut oil for the butter, use either melted unrefined coconut oil (slightly alters the taste), or liquid/refined coconut oil (neutral flavored). The lemon curd may have a softer consistency but it will still be smooth and rich. 
      • For a dairy-free lemon curd, use unsalted plant-based butter (or coconut oil, above).
      • For a totally smooth curd, omit the lemon zest. 

      Love lemon desserts? Try this lemon posset recipe or this fantastic lemon olive oil cake.

      Chef's note on sweeteners: What is allulose? Allulose is a natural sugar substitute and naturally occurring sugar found at low levels in figs, raisins, wheat, maple syrup and molasses. It is not a sugar alcohol, like xylitol or erythritol (which I don't recommend). While the bag lists carbs in allulose, your body does not metabolize it. Adjusting for that fact, there is only 1 gram of carbs per serving. It's a terrific alternative sweetener of choice. Find more information on allulose here from Cleveland Clinic.

      Does the Kind of Lemon Matter?

      I tested this sugar-free lemon curd extensively—with both Eureka (standard grocery store variety) and Meyer lemons (I grow them), different ratios of yolks to whole eggs, and varying sweeteners—to find the best results. The type of lemons and sugar-free sweetener you use makes a big difference in how your lemon curd sets.

      Standard Eureka or Lisbon lemons are ideal because their higher acidity helps the curd thicken properly.

      Meyer lemons, on the other hand, have a lower acidity (higher pH), which means the curd won’t set as firmly. If using Meyer lemons, you’ll need to add powdered citric acid to compensate; otherwise, the curd will remain more of a pourable lemon sauce (which is delicious too!).

      In terms of thickening and setting, it's best to let the lemon juice and heat do it's job. I tried adding xanthan gum to one batch that was thin, but it became gummy.

      Recipe Instructions

      Never made lemon curd? Here are step-by-step photos to show you how to make the best lemon curd, and all without sugar!

      A stainless steel small sieve and sifted powder sugar on a white cutting board.
      1. Sift the powdered allulose to remove clumps or rocks.
      Prep work for lemon curd on a cutting board with lemon juice, butter, and egg yolks.
      1. Zest and juice the lemons, separate the eggs, and cube the butter.
      Bright golden yellow egg yolks whisked together in a glass bowl.
      1. Whisk egg yolks until smooth.
      A stainless steel pan with lemon juice, butter, and allulose sugar.
      1. Add lemon juice, allulose, and butter to a 3 quart medium saucepan, melt and whisk until smooth over medium heat.
      Bright yellow egg yolks in a bowl with a steel whisk
      1. When butter-allulose-juice mixture is hot, slowly drizzle into the egg yolks whisking continually (tempering).
      Thickened, cooked lemon curd ready to be strained from the pan.
      1. Add the yolks mixture back into the pan, turn heat down, cook over medium-low heat whisking until thickened and reaches 180°F, 1-2 minutes.
      Straining cooked lemon curd through a sieve into a clean bowl.
      7. Immediately strain the cooked lemon curd through a sieve, pushing it through with a large spoon, spatula, or small ladle. Add lemon zest if desired.

      Pour hot sugar-free lemon curd into a clean jar, cap, and refrigerate 4 hours to thicken or overnight. If the lemon curd thickens more than you want, stir in a little fresh lemon juice to thin to your preferred consistency.

      Chef's tip: If you want to make a curd with other citrus fruits such as lime juice, it's as acidic as lemon juice so the curd should thicken properly. But it's sharper in flavor and you might need to adjust the allulose or add another sweetener to your taste. Consider combining lemon juice and lime juice for a lemon-lime curd!

      How to Use Lemon Curd

      A jar of yogurt topped with lemon curd and fresh blueberries with a silver spoon.

      If you need serving suggestions for sugar-free lemon curd, here are a dozen ways to use it:

      • Spread between cake layers for a bright, citrusy filing.
      • Swirl into muffin batter.
      • Spread on toast, scones, or muffins.
      • Fill crepes (gluten-free) for an elegant dessert.
      • Top pancakes, like these Buckwheat pancakes for a terrific breakfast treat.
      • Dollop on gluten-free waffles.
      • Swirl into vanilla ice cream.
      • Mix into oatmeal or high-protein overnight oats.
      • Make a lemon curd blueberry yogurt parfait.
      • Fill cream puffs.
      • Pipe into vanilla cupcakes as lemon curd cupcakes.
      • Thin the curd with a little lemon juice and pour it over fresh fruit or cheese cake.

      Storage

      According to the National Center for Home Food Preservation, if you store lemon curd in a well sealed airtight container in the refrigerator, it will last for up to a month (but it never lasts that long at my house).

      Lemon curd can also be frozen for up to three months. Be sure to leave a half inch of air space in a well-sealed container. For thawing, place the container in the refrigerator for 24-48 hours.

      One of my favorite summer grilling recipes for chicken breasts uses this terrific easy blender lemon marinade.

      A glass jar of bright yellow lemon curd with a bowl of lemons on the side.

      Recipe FAQs

      Why did my lemon curd turn out too thin?

      Lemon curd thickens as it cools. If it's still too thin after chilling, it may not have been cooked long enough. Cook until it coats the back of a spoon and reaches 175°F-180°F (77-80°C).

      It might also be the type of lemon you used. Regular grocery lemons such as Eureka and Lisbon lemons have higher acidity which helps thicken the curd. Meyer lemons have lower acidity and need additional citric acid to help set the lemon curd.

      Can I make lemon curd without butter?

      Yes! The butter adds richness and a silky texture, but you can omit it for a lighter, dairy-free version or use a non-dairy butter.

      Can I use bottled lemon juice instead of fresh?

      Simply put, no. Use fresh lemons. Bottled lemon juice usually contains preservatives and lacks the bright, fresh citrus taste needed for a good lemon curd. It also might vary in it's acidity levels and the acidity of fresh lemon juice is needed to thicken and set the lemon curd.

      How can I make my lemon curd extra smooth?

      Strain lemon curd through a fine-mesh sieve after cooking to remove any bits of cooked egg. Straining ensures a silky, professional-quality curd. You can also skip the lemon zest.

      More Lovely Lemon Recipes

      If you love lemon, here are both sweet and savory lemon recipes to try.

      Did You Make This Recipe?

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

      📖 Recipe

      A square jar filled with lemon curd dripping off a silver spoon.

      Sugar-free Lemon Curd

      Sally Cameron
      Tangy, sweet, tart, bright, easy to make and versatile. This sugar-free lemon curd ditches the carbs and is keto-friendly too. Lots of ways to use it!
      5 from 1 vote
      Print Recipe Pin Recipe
      Prep Time 5 minutes
      Cook Time 10 minutes
      Total Time 15 minutes
      Course condiment
      Cuisine American
      Servings 6 to 8 servings: Yield 1 cup
      Calories 122 kcal

      Equipment

      Ingredients
        

      • 4 tablespoons unsalted butter sub plant butter for no-dairy
      • ¾ cup pure POWDERED allulose, sifted well not allulose with monk fruit
      • 6 large egg yolks
      • 2 large lemons, juiced and zested need ½ cup juice, optional zest

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      Instructions
       

      Prep work

      • Separate the eggs for the yolks and save the whites for another use. Sift the allulose as it's often lumpy in the bag. Juice and zest the lemons. Strain the lemon juice. You need ½ a cup of lemon juice.

      Cook the lemon curd

      • Melt butter in the pan over medium low. Add the lemon juice and sifted allulose and whisk until smooth. Whisk the yolks until smooth in a medium bowl.
        When the butter lemon blend is hot, slowly drizzle it into the egg yolks whisking continually until totally incorporated. This is called tempering, so the eggs don't scramble.
      • Pour the entire mix back into the pan and cook, whisking continually, until it thickens and reaches 175°F-180°F. Pour immediately through a sieve to catch any cooked egg bits. Stir in 1 tablespoon lemon zest if using.
      • When it's finished, pour the liquid lemon curd into a clean jar, cap tightly and refrigerate 4 hours or overnight until set.
        If after refrigeration the lemon curd is thicker than you want, add a little fresh squeezed lemon juice and stir to reach the desired consistency.
      • Lemon curd lasts in an airtight container for up to one month or frozen for up to 3 months. Thaw in the refrigerator for 24-48 hours and stir well.

      Notes

      Storage: Sugar-free lemon curd lasts up to 1 month in an airtight container refrigerated and can be frozen for up to 3 months. 
      Notes on carbs: While a bag of allulose lists carbs on the nutrition label, as our bodies do not metabolize allulose the carbs zero out. The only carbs are from the lemon juice. 
      Lemon juice note: If you are using Meyer lemon juice you must increase the acidity with citric acid. Add a ¼ teaspoon to the allulose after measuring.
      What to do with extra egg whites? Make these Forgotten Cookies (like chocolate chip meringue cookies). 

      Nutrition

      Serving: 2tablespoonsCalories: 122kcalCarbohydrates: 1gProtein: 3gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 204mgSodium: 9mgPotassium: 21mgSugar: 0.1gVitamin A: 478IUCalcium: 24mgIron: 0.5mg
      Tried this recipe?Let us know how it was with a comment and leave a star rating!

      Red Wine Braised Short Ribs Recipe

      by 1 Comment

      Richly flavored and fall-off-the-bone tender, red wine braised short ribs are the ultimate, rustic comfort food dish. While this classic dish requires time, most of it is hands-off, allowing the ribs to slowly braise and absorb the deep, rich flavors of red wine, aromatics, broth, and herbs. Never made them? I'll show you how, step-by-step for restaurant-quality short ribs.

      A white round casserole filled with red wine braised short ribs and rich creamy sauce.

      When I make these red wine-braised short ribs, my husband can’t stop raving about how incredible they are. Braising is one of my favorite slow cooking methods, turning a tough cut of meat into something melt-in-your-mouth delicious.

      Short ribs are perfect for braising, absorbing the deep, savory flavors of a rich red wine sauce infused with vegetables and herbs. It’s a terrific dish for a special occasion or dinner party.

      [feast_advanced_jump_to]

      Why You'll Like This Recipe

      • Meltingly tender beef ribs with big rich flavors.
      • Most of the work is hands off (in the oven).
      • Reheats well, easily made ahead.
      • Serve over creamy mashed potatoes, polenta, or more options.

      Love ribs? Try these oven baby back ribs with Hoisin sauce.

      Recipe Ingredients

      Ingredients for red wine braised beef short ribs on the counter.
      • Ribs: Buy bone-in beef short ribs as bones add flavor to meat. Tips below.
      • Red wine: Buy a decent priced dry red wine. Tips below.
      • Broth: Buy a good quality beef broth such as Butcher's Broth (refrigerated case) or Bonafide (frozen). Skip the icky pastes or bullion.
      • Onion: Yellow, brown, or sweet onions are fine.
      • Carrots: For sweetness and as part of the classic trio called mirepoix.
      • Celery: For more flavor, part of the classic mirepoix blend.
      • Fresh herbs: Fresh thyme sprigs and a bay leaf or two (dried or fresh).
      • Garlic: Large fresh garlic cloves for best flavor.
      • Tomato paste: Helps with building flavor and adds acidity.
      • Oil: Extra virgin olive oil is my top choice, or avocado oil.
      • Butter: Unsalted butter to thicken the sauce at the end.
      • Flour: Used to thicken the sauce, gluten-free or all purpose.

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

      Short on time? Grab your Instant Pot and make this Instant Pot beef stew in a little over an hour.

      Chef's tips for buying beef short ribs: Get the right cut of short rib and really look at what you are getting. You want English-cut beef short ribs, not flanken cut. Try to get beef ribs close to the same size and be sure you're getting 4-5 good, meaty, thick ribs and no funny end pieces that have nothing on them (it's happened to me in packages). There should be a good 1 ½" of meat on the bone and a thin fat cap (not excessive). Short ribs should be well marbled so they are super tender and flavorful after cooking. Buy 3 ½ - 4 pounds of short ribs for 4 people.

      Substitutions and Variations

      • Swap dried thyme for the fresh thyme using a third to half as much.
      • Add 1-2 tablespoons of good balsamic vinegar at the end to balance flavor.
      • For port wine, use a tawny port with nutty, caramelized flavors. Substitute for part of the red wine but not all. Use a ½ cup of port. The combination is nice.

      Beef lovers love this hearty beef barley vegetable soup on a cold day.

      Chef's tip on buying red wine for braised short ribs: When choosing a wine for red wine braised short ribs, go for a dry, full-bodied red wine that complements the richness of the meat and sauce. Opt for a Cabernet Sauvignon, Merlot, Syrah, Malbec, or a red blend. Although we love Pinot Noir, most of them are a bit light for this dish. In terms of price, it doesn't need to be expensive. Use a wine you’d enjoy drinking, as its flavors will intensify during cooking.

      Recipe Instructions

      Pots and Pans for Braising

      The best pot for braised short ribs is a large dutch oven with a lid such as a Le Creuset 5 ½ quart. I've also made red wine braised short ribs in a 3 ½ quart pan called a braiser (with a domed lid).

      I wanted a little more sauce when making the ribs in the braiser so I added a cup of extra broth to the pan when thickening the sauce to serve. Eye the sauce quantity at the end and see if it's enough for you. I had 3 cups total when done.

      The ribs made in the dutch oven did not need extra broth, as the surface area is smaller and the ribs fit tighter in the pot (less evaporation).

      Cooking Braised Short Ribs

      Pre-heat the oven to 325°F. Be sure your pot fits in with the lid on. You may need to remove the top rack.

      Raw beef short ribs being browned in a wide casserole called a braiser.
      Step 1: Season short ribs well with sea salt and ground black pepper on all sides. Brown in hot olive oil over medium heat.
      Browning beef short ribs in a white pan with olive oil.
      Step 2: Brown short ribs on all sides until deep golden brown, 12-13 minutes. Remove to a large plate until needed. Pour out all but 1 tablespoon of fat.
      Sautéing chopped onions in a white pan with garlic.
      Step 3: Over medium to medium-low heat, cook onions until soft. 3-4 minutes. Add garlic and cook 1 minute longer.
      Cooking chopped onion, carrots, and celery in a white wide shallow pan.
      Step 4: Add carrot and celery to the onions, cook until softened, 3-4 minutes.
      Cooking carrot, onion, and celery with tomato paste in a wide pan.
      Step 5: Add the tomato paste and cook 2 minutes, stirring the bottom of the pan.
      Pouring dark red wine into a pan with cooking vegetables for a reduction sauce.
      Step 6: Add dry red wine to the pan and cook until reduced by half over medium heat, 5-7 minutes.
      pouring broth into a pan of vegetables and wine with bay leaves and thyme.
      Step 7: Add the broth, thyme tied together, and bay leaves.
      Browned bone-in beef short ribs in a pan of sauce ready for the oven.
      Step 8: Nestle ribs into the sauce. Sauce should come half way up the ribs but not cover them. Put a lid on the pan and braise in the oven for 2 ½ hours.
      Dark brown braised beef ribs, some bones showing, in rich sauce.
      Step 9: Check the broth level after 1 ½ hours. Add more if needed to keep at half way. When done, remove the pan from the oven, move the ribs to a plate an keep warm. Remove herbs, discard.
      Butter and flour mixture being added to a red wine pan sauce for thickening.
      Step 10: Skim excess fat off the top of the sauce with a spoon. Bring sauce to a simmer, add the flour and butter paste. Cook, stirring, 2 minutes to thicken sauce.
      Finished thickened sauce for red wine braised beef ribs in a round pan.
      The thickened finished sauce. Add ribs and serve.

      Chef's tip for thickening the sauce: Skip cornstarch and use a traditional method called a "beurre manie" (burr man-ay) which means "kneaded butter" in French. Create a paste with an equal amount of room temperature unsalted butter and flour until smooth. Just a tablespoon of each will thicken the ribs sauce. Add it to the simmering pot or pan and stir until thickened and the raw flour taste is gone. Thickening with a beurre manie is a great pro trick.

      Make Them Ahead

      Braised beef short ribs are easily made a day or two ahead and re-heated in the oven or on the stove top until heated through and hot (165°F). After sitting in the juices and sauce the flavors are even better. If the pot is cold right out of the refrigerator it takes quite awhile to get hot so plan ahead. Getting the ribs out an hour ahead helps get the chill off.

      A gray bowl with creamy polenta topped with braised beef short ribs and sauce.

      Serving Suggestions

      Red wine braised short ribs are delicious served in a shallow bowl over creamy riced mashed potatoes, cauliflower puree, creamy polenta, risotto, egg noodles, or pasta. They all make a great base for the deliciously rich sauce.

      Add a tossed green side salad and your set for one fantastic dinner. Dress the salad with a simple balsamic vinaigrette as the flavors pair well.

      Another option for serving red wine braised short ribs: shred all of the meat off of the bone and serve it with the sauce over pasta. It's amazing.

      Leftover wine braised beef short ribs are terrific as leftovers. Shred the meat and make tacos (they are terrific!). Toss shredded meat with buttered noddles. Add the meat to a soup.

      Don't toss that extra sauce! Save it and freeze for using over pasta or adding to a pot of homemade marinara sauce.

      Storing and Freezing

      Braised beef short ribs keep in the refrigerator in an airtight container with any leftover sauce for 3-4 days.

      How to Freeze Short Ribs

      • Cool short ribs to room temperature before freezing.
      • Portion into individual servings for easier thawing.
      • Use airtight containers to prevent freezer burn.
      • Label and date with the name of the dish and date.

      For best freezing, be sure the ribs are mostly covered in sauce to keep the meat moist and protected. Thaw overnight in the refrigerator.

      Reheat gently on the stovetop with the lid on or in the oven at 350°F degrees until heated through to 165°F.

      Wine braised beef short ribs with sauce and vegetables in a pan.

      Recipe FAQs

      What is the best cut of meat for braised short ribs?

      Bone-in ribs are the best cut for braised short ribs as the bone adds flavor and moisture to the meat and the overall dish.

      How do I keep the ribs from drying out?

      Make sure there’s enough braising liquid in the pot while cooking so ribs don't get dry. The liquid should come about halfway up the sides of the ribs, ensuring they stay moist and tender as they braise. Check the pot periodically, and if the liquid level gets too low, add more broth to maintain the proper level. Follow this simple tip and you'll have juicy tender short ribs.

      How do I balance the acidity of the wine?

      If the wine flavor is too strong, try adding a little butter (preferably unsalted) to round out the flavors, add a little good balsamic vinegar for balance, add a tiny bit of honey or maple syrup to add sweetness, or dilute the sauce by adding more broth, water, or a splash of cream to mellow the wine’s intensity.

      Do I need to turn the ribs over while braising?

      Because braising is a moist-heat cooking method where the liquid and steam create an even cooking environment, there is no need to turn the ribs. They will cook evenly and become tender as they braise.

      More Richly Flavored Recipes

      If you love richly flavored sauces, try one of these recipes.

      Did You Make This Recipe?

      If you make red wine braised short ribs, 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

      Wine braised beef short ribs with sauce and vegetables in a pan.

      Red Wine Braised Short Ribs

      Sally Cameron
      Rich, hearty, classic, incredibly tender and delicious. Braised beef short ribs fall off the bone and melt in your mouth, and the sauce is to die for. Serve over mashed potatoes, risotto, cauliflower puree, egg noodle, or pasta.
      5 from 1 vote
      Print Recipe Pin Recipe
      Prep Time 30 minutes
      Cook Time 2 hours 45 minutes
      Total Time 3 hours 15 minutes
      Course Dinner, Entree, Main Course
      Cuisine American
      Servings 4
      Calories 693 kcal

      Equipment

      Ingredients
        

      • 1 tablespoon olive oil
      • 3 ½-4 pounds bone-in beef short ribs English cut
      • 1 teaspoon sea salt
      • ½ teaspoon ground black pepper
      • 1 medium onion about 1 ½ cups chopped
      • 2-3 carrots ¾ cup chopped
      • 2-3 ribs celery ¾ cup chopped
      • 3 large garlic cloves chopped fine
      • 2 tablespoons tomato paste
      • 1 ½ cups dry red wine
      • 3-4 sprigs fresh thyme
      • 2 bay leaves fresh or dried
      • 2-3 cups beef bone broth
      • 1 tablespoon unsalted butter at room temperature
      • 1 tablespoon flour gluten-free blend or all purpose

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      Instructions
       

      Brown and sear the ribs

      • Pre-heat the oven to 325°F. You may need to remove a top rack to accommodate the pot with the lid.
        Pat the ribs dry with paper towels, then season well on all sides with salt and black pepper. Heat oil in a 5 ½ quart dutch oven or other heavy pot, then add the beef ribs and brown on all sides, turning as they brown, 12-13 minutes. Transfer the ribs to a plate or bowl.

      Cook the vegetables and aromatics

      • Pour out all but 1 tablespoon of fat and add the onions. Saute until soft, 3-4 minutes. Add the garlic and cook 1 minute more. Add the carrots and celery and stir, cooking until softened, another 3-4 minutes.

      Make the braising liquid

      • Stir in the tomato paste and cook, 2 minutes. Add the red wine and herbs. Turn up the heat a bit and simmer the wine down to half the volume to concentrate flavors, 5-7 minutes.
        Add the broth and the browned ribs to the pot. The liquid should come about half way up the ribs or a little higher but not cover them.

      Braise the ribs

      • Place a lid on the pot then in the oven for 2 ½ hours. Check the broth level about half way through to be sure there is enough. Add a little extra broth if needed to keep them at the halfway level. I do not usually have to add more. If you're out of broth use water.
        Note: There is no need to turn the ribs during braising.

      Finish the ribs

      • Remove the ribs from the pot and keep them warm. Skim off excess fat on the top and discard. To thicken the sauce, mash the butter and flour together creating a paste (called a beurre manie).
        Bring the pot to a simmer on the stovetop and drop tin he butter paste. Stir and cook for 2 minutes to get rid of any raw flour taste and thicken the sauce. It's ready to serve.

      Notes

      Nutritional note: Because of the bone, rendered fat, and other factors, it's really hard to accurately calculate the nutrition numbers. Although I use a highly regarded nutrition calculator, I do not think the numbers above are totally accurate. I've researched it from many angles and can't figure out what would be closer, so please keep that in mind (if you track your macros). Protein levels are probably closer to 37 grams. 
      Wine recommendation: Buy a decent priced dry red wine such as a cabernet, merlot, syrah, malbec, or red blend. It does not have to be expensive, something that would be good to drink.
      Pots and pans note: Because of the wider bottom and more shallow depth of the braiser, there may be more reduction of the sauce as the ribs cook. Check the broth level after 1 ½ hours to be sure it comes half way up the sides of the ribs.

      Nutrition

      Calories: 693kcalCarbohydrates: 12gProtein: 61gFat: 36gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gTrans Fat: 0.1gCholesterol: 178mgSodium: 917mgPotassium: 1325mgFiber: 2gSugar: 4gVitamin A: 5435IUVitamin C: 8mgCalcium: 61mgIron: 7mg
      Tried this recipe?Let us know how it was with a comment and leave a star rating!

      Creamy Paprika Sauce Recipe

      by 1 Comment

      This rich and creamy sauce with brilliant orange color is paprika sauce, owing its gorgeous color and flavor to real Hungarian paprika. Yes, paprika! Often overlooked as just a garnish for deviled eggs, it truly shines as the star of this fantastic and flavorful sauce. Ready in just 25 minutes, this versatile sauce pairs beautifully with lean meats, chicken, fish and seafood, crowning any dish with its beautiful flavor and color.

      A jar of vivid orange paprika sauce with a gold spoon and paprika sprinkled on the table.

      When Hungarian friends gifted me a bag of fresh, vibrant paprika straight from Budapest, I was blown away by its incredible color and fragrance. It was worlds apart from the dull, dusty paprika I was used to from the grocery store.

      While I use a lot of smoked paprika in my recipes, regular paprika had been sitting on the shelf—until this game-changer arrived. Making paprika sauce is so simple, and its versatility will have you reaching for it again and again!

      [feast_advanced_jump_to]

      Why You'll Like This Recipe

      • Paprika sauce (also called paprika cream sauce) is easy to make.
      • Versatile, for meats, chicken, fish, and seafood, even eggs and omelets.
      • Makes the most of high quality paprika.
      • It's authentic, approved by my Hungarian friends!

      Chef's tip on buying paprika: Skip the clear bags or jars and buy real Hungarian paprika in tins or solid bags where it is protected from light to maintain color and potency. Store it away from light and heat.

      If you love making homemade sauces, try this homemade cocktail sauce, or this gluten-free Hoisin sauce.

      Recipe Ingredients

      Ingredients for paprika sauce in prep bowls on a gray counter.
      • Paprika: Buy fresh Hungarian paprika, also labeled sweet paprika. Check a speciality spice store and online sources versus the grocery store for best quality.
      • Butter: Buy unsalted butter so you control the salt level.
      • Onion: Hungarian cooking uses lots of onion. Sweet onion, yellow, or brown onion all work.
      • Garlic: A clove of fresh garlic, it's used with restraint in Hungarian cooking.
      • Tomato paste: Adds color, depth of flavor, and helps thicken the paprika sauce.
      • Broth: Low sodium chicken broth or vegetable broth.
      • Cream: Use heavy cream or heavy whipping cream.
      • Sour Cream: It wouldn't be Hungarian without sour cream! Get full fat sour cream; do not use low fat.

      See recipe card for measurements and salt.

      Substitutions and Variations

      This is one recipe where I do not use black pepper. I don't want black specks in the beautiful orange sauce. If you want to add pepper, try a little white pepper.

      • Use smoked paprika powder for a smoky flavor variation (delicious but not traditional).
      • Use part hot paprika for a spicy sauce.
      • Use creme fraiche in place of full fat sour cream.
      • If you want to spice it up afterwards, add a little of your favorite hot sauce. 

      For another delicious creamy sauce, try this roast pork tenderloin with mustard cream sauce.

      Chef's tip on paprika: Sweet paprika (made from sweet mild red peppers) is the most commonly used in Hungarian cuisine. Hot Hungarian Paprika, made from hotter varieties of peppers (similar to cayenne pepper or a ​chili pepper) adds heat and is often used alongside sweet paprika for a more balanced flavor. Rose Paprika is a milder, slightly aromatic type made from the middle of the pepper. Smoked paprika is not traditional in classic Hungarian recipes, but can be used as a modern twist to add a smoky depth of flavor.

      Recipe Instructions

      Cooking chopped onions in a stainless steel pan in butter.
      Step 1: Saute onions in butter until soft over low-medium heat. Do not brown them. 
      Cooking onions turned orange from adding tomato paste.
      Step 2: Stir in tomato paste and cook 2 minutes.
      Paprika added to a pan of cooking onions turning it bright orange.
      Step 3: Add paprika and stir into onion mixture. Cook another 2 minutes.
      Simmering onions and paprika in a steel pan becoming a sauce.
      Step 4: Add broth and simmer for 2 minutes.
      Heavy cream added to a pan of simmering red paprika sauce.
      Step 5: Stir in heavy cream until smooth. Cook 2 minutes to blend and thicken.
      Simmering paprika sauce in a stainless steel sauce pan.
      Step 6: Simmer sauce for 2 minutes until blended and thickened.
      Bright red sauce in a small blender container.
      ​Step 7: Puree the sauce in a blender to smooth it out, 30 seconds.
      Bright orange paprika sauce adding sour cream to finish.
      ​Step 8: Back in the pan, finish sauce with sour cream and a little salt, heat through, ready to serve.
      Vivid orange paprika sauce in a jar with a gold spoon and sprinkles of red paprika on the plate.

      Chef's tool tip: For making paprika sauce, I use a 3 quart sauce pan called a saucier. Unlike traditional saucepans with sharp corners, saucier pans have gently curved sides, making it easier to stir and whisk without food getting stuck in the corners. It's a terrific addition to your kitchen collection. It's also my go-to pan for risotto. Sauciers are good all-purpose pans that are easy to clean too.

      Serving Suggestions

      Because paprika sauce is rich and creamy, it pairs well with:

      • A great way to dress up simple roasted or grilled lean meats, like this grilled flank steak or a simple seared pork tenderloin.
      • Simple grilled, roasted, sautéed, or smoked chicken breast.
      • Lean fish and seafood that needs some added richness such as halibut, cod, mahi mahi, or easy baked shrimp.
      • It's even good with eggs such as poached eggs (instead of hollandaise), and omelets.
      • Paprika sauce takes an easy chicken recipe to another level.

      I generally make paprika sauce ahead of time and re-heat on a very low temperature in a small pan. Don't get the sauce too hot as it might break (separate). If it does, whisk it back together to serve.

      Paprika sauce holds for 4-5 days in the refrigerator in an airtight container. It's not a sauce that freezes due to the dairy content.

      Recipe FAQs

      What type of paprika should I use for paprika sauce?

      Traditionally, Hungarians make paprika sauce with sweet paprika. To make it spicy, add a little hot paprika. And while smoked paprika is not traditional, it does add a terrific flavor and modern edge to paprika sauce. Try them all!

      What dishes go well with paprika sauce?

      Because paprika sauce is rich and creamy, serve it with lean grilled or roasted meats, chicken breasts, fish and seafood, or roasted vegetables. It's even good with eggs, especially in place of Hollandaise for Eggs Benedict, and omelets. It's terrific with pork tenderloin and pork chops.

      Can I serve paprika sauce cold?

      Paprika sauce is even good served cold as a dip or spread as with the fat content, it gets very thick when refrigerated. Try thinning it down and using as a cold sauce.

      How do I fix broken paprika sauce?

      Because of the sour cream, if you get paprika sauce to hot after adding the sour cream, it might separate or what is called "break". To fix it, whisk fast to re-incorporate the elements. If that does not help, put it in a blender on low speed.

      Another trick for next time you make it is using creme fraiche instead of regular, full fat sour cream, as the higher fat content of the creme fraiche won't break in sauces.

      What's the difference between Spanish paprika and Hungarian paprika?

      Both made from ground dried peppers, but they differ in flavor, smokiness, and heat levels due to the types of peppers used and their production process.

      Spanish paprika tends to be smoky, rich, and slightly sweet from drying the peppers over wood fires, giving it a rich, darker red color.

      Hungarian paprika tends to be sweet, earthy, and slightly fruity, with a more vibrant pepper taste. It's typically not smoked, allowing the natural sweetness of the peppers to shine through. They are both terrific and hold an important place in your spice cabinet.

      More Super Sauce Recipes

      Sauce makes everything good, transforming the most basic recipes into something fun and delicious. And be sure to check out the sauce recipes index page.

      Did You Make This Recipe?

      If you make paprika sauce, please 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 enjoy hearing from you.

      📖 Recipe

      A glass jar of bright orange paprika sauce with a golden spoon and a bag of paprika behind.

      Paprika Sauce

      Sally Cameron
      Rich and creamy paprika sauce is delicious served with lean meats, chicken, fish and seafood. It's good too over poached eggs and omelets.
      5 from 1 vote
      Print Recipe Pin Recipe
      Prep Time 5 minutes
      Cook Time 20 minutes
      Total Time 25 minutes
      Course Sauce
      Cuisine American, hungarian
      Servings 8 Yield 1 ¾ cups
      Calories 115 kcal

      Ingredients
        

      • 2 tablespoons unsalted butter
      • ¾ cup chopped onion ½ medium onion
      • 1 garlic clove finely chopped
      • 1 tablespoon tomato paste
      • 1 ½ tablespoons paprika sweet paprika
      • ½ cup chicken broth low sodium or homemade
      • ¾ cup heavy whipping cream
      • ¼ teaspoon sea salt or more to taste

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      Never lose a recipe! We'll email this post to you, so you can come back to it later.

      Instructions
       

      • Melt butter in a medium sauce pan over (3 quart) medium low heat, then add chopped onion. Cook onion until soft, but don't brown it. Stir in the tomato paste and cook another 2 minutes. Stir the paprika and cook another 2 minutes for the oils to release and flavors to bloom.
      • Add the broth, turn up the heat a little, and simmer 2-3 minutes until blended. Pour in the heavy cream

      Notes

      • Use smoked paprika powder for a smoky flavor variation (delicious but not traditional).
      • Use part hot paprika for a spicy sauce.
      • If you want to spice it up afterwards, add a little of your favorite hot sauce.
      Make paprika sauce ahead of time and re-heat on a low temperature in a small pan. Don't get the sauce too hot as it might break (separate). If it does, whisk it back together to serve.
      Paprika sauce holds for 4-5 days in the refrigerator in an airtight container. It's not a sauce that freezes due to the dairy content.

      Nutrition

      Calories: 115kcalCarbohydrates: 3gProtein: 1gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 33mgSodium: 101mgPotassium: 108mgFiber: 1gSugar: 2gVitamin A: 1093IUVitamin C: 2mgCalcium: 24mgIron: 0.4mg
      Tried this recipe?Let us know how it was with a comment and leave a star rating!

      How to Make Meatball Beef Stroganoff

      by 1 Comment

      Here’s a delicious twist on classic beef stroganoff: meatball beef stroganoff. Swapping tender meatballs for steak makes this dish more budget-friendly and family-friendly. Sweet onions and savory mushrooms simmered in a rich, creamy sauce with a hint of Dijon mustard and fresh herbs. Whether you’re craving hearty comfort food or serving guests, this meatball stroganoff is sure to delight.

      White oval casserole dish with creamy meatball beef stroganoff topped with fresh tarragon.

      I had beef stroganoff on my mind but didn’t want to make a trip to the store for steak, so I improvised with ground beef from the freezer and made meatballs instead. The result? Absolutely terrific!

      These tender ground beef meatballs in a rich, creamy stroganoff sauce are a comfort food twist on a classic dish. While traditional beef stroganoff recipes use sour cream, I use crème fraîche for extra richness plus it won’t break or curdle in the sauce. This is a made-from-scratch recipe. No canned soups. It's not a quick dinner, but it is worth the work. 

      [feast_advanced_jump_to]

      Why You'll Like This Recipe

      • More budget-friendly than using steak.
      • Make meatballs ahead of time or use purchased frozen fully-cooked meatballs as a short cut.
      • Make it gluten-free or not.
      • Serve over egg noodles, gluten-free pasta, rice, mashed potatoes, or alone.

      Recipe Ingredients

      Homemade Meatballs

      Ingredients for beef meatballs in prep bowls on the kitchen counter.

      Make meatballs ahead of time and refrigerate for up to 3 days or freeze and thaw when ready to enjoy.

      • Lean ground beef: I've made meatballs with 93/7, 90/10, and 85/15 lean to fat ratios and prefer the 93/7. The meatballs are still tender and flavorful, especially with the rich creamy sauce.
      • Breadcrumbs: Gluten-free bread crumbs or wheat bread crumbs help hold the meatballs together. For gluten-free breadcrumbs I use Aleias.
      • Milk: Low fat or whole milk.
      • Egg: Large egg, helps bind the meatballs.
      • Onion: Yellow or brown onion adds flavor.
      • Parmesan cheese: Finely grated.
      • Garlic: Fresh cloves are best for that pungent garlic flavor.
      • Herbs: Use fresh Italian parsley and fresh thyme.

      Stroganoff Sauce

      Ingredients for sauce for beef stroganoff in prep bowls ready to start cooking.
      • Butter: Use unsalted butter so you control the salt.
      • Onion: Yellow or brown onion.
      • Broth: Beef broth or beef stock. See chef's tip below.
      • Tomato paste: Adds richness and depth of flavor. Rather than a can, try a tube.
      • Mushrooms: Brown cremini mushrooms or white mushrooms. Buy them whole and slice them yourself, they are fresher.
      • Creme fraiche: French sour cream is richer than regular sour cream and won't curdle or break the sauce.
      • Worcestershire sauce: Not traditional, but adds a nice depth of flavor.
      • Mustard: Creamy Dijon mustard adds flavor and emulsification.
      • Flour: Use either a gluten-free flour blend or all purpose flour.
      • Fresh herbs: Fresh tarragon adds great flavor, or use fresh thyme, or fresh dill. Fresh parsley adds color at serving if desired (I use extra tarragon).
      • Nutmeg: Just a little to add a sweet, nutty, and warm undertone of flavor.
      • Wine or spirits: A little brandy, cognac, dry white wine, or red wine contributes to the layers of flavor, (optional).

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

      Chef's tip on beef broth: Read labels carefully when buying beef broth. There is a lot of icky stuff masquerading as broth with unhealthy ingredients made from powders, extracts, filler broths, with funky tastes. Two good store brands I've used are Kettle & Fire Beef Bone Broth, Butcher's Bone Broth (beef), and Bonfide Provisions (the frozen one). They have clean, high quality ingredients and flavor so check them out for your beef broth needs.

      Substitutions and Variations

      • Swap dried herbs for fresh herbs such as tarragon and thyme. Use half to a third as much.
      • If you can't get creme fraiche, use full fat sour cream (not low-fat sour cream), and add at the very end so the sauce does not curdle or separate.
      • For baked turkey meatballs, use this recipe.
      • No fresh garlic? Garlic powder will do in a pinch, ¼ teaspoon per clove.

      For another dlicious dish with mushrooms, try mushroom duxelles, a classic French spread.

      Chef's tip for cooking with alcohol: I cook with the small, airline-sized bottles of chardonnay for white wine. For something spirits, most liquor stores carry the mini bottles as well if it's not something you keep on hand. Why cook with wine or spirits? It amplifies and enhances flavors creating deeper, more complex flavors in the dish. A little is all you need.

      If you love savory, creamy sauces, try my recipe for sour cream pork chops (it uses creme fraiche too).

      Recipe Instructions

      For meatballs

      Tool tip: To portion the meatballs, I use a handy little inexpensive gadget called a squeeze disher or scoop. It makes it easy and fast. I use the bite-sized #40 size disher (¾ ounce). You can use a larger size remembering the numbers of meatballs will be smaller in number and you'll need to adjust your baking time.

      Pre-heat the oven to 375°F. Line a baking sheet with parchment.

      A glass bowl with breadcrumbs, herbs, and egg to make a meatball binder.
      Step 1: Combine the breadcrumbs, milk, egg, and garlic. Let stand for 5 minutes to hydrate breadcrumbs.
      A meatball breadcrumb mix with herbs added in a glass bowl.
      Step 2: Mix in the parmesan, herbs, onion, salt & pepper.
      Adding pink ground beef to a bowl making meatball mix.
      Step 3: Add the beef and mix well with your hands but do not overwork the meat. Use disposable gloves if desired.
      Finished ground beef mix for meatballs ready to portion.
      Step 4: Finished meatball mix is ready for portioning and baking.
      Portioned meatballs on a parchment baking sheet with a disher.
      Step 5: Portion meatball mixture onto a parchment lined baking sheet using a #40 disher/scoop, or a tablespoon.
      Baked beef meatballs on a rimmed baking sheet on a marble counter.
      Step 6: Bake meatballs at 375°F for about 16 minutes. Ready to serve or cool.

      For Stroganoff sauce

      In case you've never made a classic sauce like this, I'm sharing a lot of photos to guide you through. It takes about 25 minutes in total. With a little patience and plenty of stirring you'll have a fantastic stroganoff sauce.

      A glass bowl of sliced white mushrooms on a marble counter.
      Step 1: Clean mushrooms and slice thin.
      Chopped onions sautéing in butter in a stainless steel fry pan.
      Step 2: Saute onions until soft in 2 tablespoons unsalted butter over medium to medium-low heat, 2-3 minutes.
      Adding sliced mushrooms to a pan of sautéed onions in butter.
      Step 3: Add mushrooms to onions and stir.
      Sliced mushroom and onions cooked until tender and light brown.
      Step 4: Cook mushrooms until most of the moisture is gone, add the alcohol and cook that down. Remove mushrooms to a bowl and set aside to use later.
      Melted butter and flour cooking in a steel pan with a wooden spatula.
      Step 5: In the same pan, melt the last 2 tablespoons of butter, add flour and stir until combined.
      A Flour and butter mix called a roux, basis for a sauce or gravy.
      Step 6: Cook the "roux" (roo) stirring, 2-3 minutes to remove the raw flour taste.
      A golden bubbly sauce with a steel whisk in a saute pan.
      Step 7: Over medium heat, slowly add the broth whisking to smooth and create a thickened sauce base, 10-12 minutes. Adjust heat as needed.
      A bubbling pan of stroganoff sauce in the making, adding herbs with a whisk.
      Step 8: Whisk in the tomato paste, herbs, worcestershire, mustard, nutmeg, salt and pepper.
      Creme fraiche being added to a pan with stroganoff sauce and a wire whisk.
      Step 9: Whisk in the creme fraiche until smooth and thick.
      Mushrooms added to stroganoff sauce in a saute pan with a wooden spatula.
      Step 10: Add the mushrooms and onions into the sauce and stir until thickened and you can draw a line through the sauce with a spatula. Ready to serve with the meatballs.
      A white oval casserole dish filled with meatball beef stroganoff with pasta in a bowl beside.

      Serving Suggestions

      Beef Stroganoff meatballs is best served over wide flat pasta noodles (GF or not), egg noodles, rice, or mashed potatoes. For a lower carb dinner, simply serve meatballs and sauce in a bowl.

      Meatball stroganoff is a complete meal between the meatballs, sauce and pasta. The only thing you need is a tossed green salad on the side for balance. Use this salad recipe to make a nice homemade French vinaigrette.

      Storing

      Leftover meatball stroganoff (or made ahead meatball stroganoff) holds in the refrigerator for up to 3 days stored in an airtight container.

      I usually make my meatball beef stroganoff a few hours ahead of time (or a day ahead) then pop it into a 350°F oven covered with aluminum foil to heat back up (to 165°F).

      Freezing

      The meatballs freeze well on their own but the sauce does not because of the dairy (it gets grainy). To freeze sauce ahead of time, omit the creme fraiche. To serve, heat the thawed sauce in a pan until hot, then whisk in the creme fraiche and warm through.

      Recipe FAQS

      How do I make the sauce smooth and creamy?

      Tradition says use sour cream, but for a rich, creamy stroganoff sauce that won't curdle or break, use French sour cream, called Creme Fraiche. It's works much better.

      Can I make Stroganoff meatballs in a slow cooker?

      For the best results, make the meatballs and sauce ahead of time then heat it in a slow cooker to serve. It's a great make dish that made ahead re-heats well.

      Can I make the meatballs ahead of time?

      Absolutely! Meatballs are a terrific make-ahead dish. Make meatballs and refrigerate for up to 3 days, or cool completely and freeze for up to 3 months. Thaw overnight in the refrigerator to use, then combine and heat with your choice of sauce.

      Do I cook the meatballs in the sauce or separately?

      Cook the meatballs separately (first), then add them to the sauce when the sauce is done to heat through. This can be done on the stovetop or in the oven in a casserole dish, covered.

      More Dinners with Great Sauces

      If you love a good sauce, try these recipes as well!

      Did You Make This Recipe?

      If you make meatball beef stroganoff, 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

      Creamy casserole dish of beef stroganoff made with meatballs with herbs on top.

      Meatball Beef Stroganoff

      Sally Cameron
      A terrific twist on classic beef stroganoff made with beef meatballs in a rich, creamy sauce with onions, mushroom, and creme fraiche instead of sour cream. Makes 30 meatballs for 5 servings or 4 larger appetites. Serve over wide pasta noodles, rice, mashed potatoes, or without. Make the meatballs ahead of time. The meatballs take an hour and the sauce about 45 minutes.
      5 from 1 vote
      Print Recipe Pin Recipe
      Prep Time 45 minutes
      Cook Time 1 hour
      Total Time 1 hour 45 minutes
      Course Dinner, Entree, Main Course
      Cuisine American
      Servings 5 (6 meatballs each)
      Calories 486 kcal

      Equipment

      Ingredients
        

      Beef meatballs

      • 6 tablespoons breadcrumbs gluten-free or wheat
      • 6 tablespoons milk
      • 1 large egg
      • 2 large garlic cloves finely chopped or zested
      • ½ teaspoon sea salt
      • ¼ teaspoon ground black pepper
      • ¼ cup finely grated parmesan cheese
      • 2 tablespoons finely chopped parsley
      • 1 tablespoon fresh chopped thyme leaves
      • ¾ cup onion, very finely chopped ½ a medium onion
      • 1 pound lean ground beef 93/7 or 90/10 lean to fat

      Stroganoff sauce

      • 4 tablespoons unsalted butter divided use
      • 1 cup finely chopped onion ½ a large onion
      • 1 pound white or cremini mushrooms cleaned, stemmed, and sliced
      • 2 tablespoons brandy, cognac, or dry white wine optional
      • 3 tablespoons flour gluten-free blend or all purpose wheat
      • 2 cups beef broth
      • 1 tablespoon creamy Dijon mustard
      • 2 teaspoons tomato paste
      • 1 tablespoon fresh chopped tarragon or thyme
      • 1 tablespoon worcestershire sauce
      • ¼ teaspoon nutmeg optional
      • ½ teaspoon sea salt
      • ¼ teaspoon pepper ground black pepper or white pepper
      • 7-8 ounces creme fraiche
      • 1 tablespoon fresh chopped parsley for garnish, optional or more tarragon

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      Instructions
       

      Make the Meatballs

      • Pre-heat the oven to 375°F. Line a half sheet baking sheet with parchment paper.
      • Combine the breadcrumbs, milk, egg, and garlic in a medium bowl and mix well. Allow to stand for about 5 minutes for breadcrumbs to hydrate.
      • To the bowl add salt, pepper, then cheese, herbs, and onion and mix well. Add the ground beef and gently mix with your hands. Disposable kitchen gloves are helpful. Mix completely until ingredients are well distributed but don't overwork the meat.
      • Portion meatballs onto the baking pan. With either a #40 disher (cookie scoop) or a tablespoon. They should be the size of a small golf ball and bite-sized. You should make approximately 30 meatballs.
      • Bake meatballs for about 16 minutes until they reach 165°F internally measured with a digital thermometer. Remove pan from the oven.
        If serving immediately keep warm while you make the sauce. Alternatively cool and refrigerate for 3 days or freeze for up to 3 months, labeled and dated. Thaw overnight in the refrigerator to use.

      Make the sauce

      • Cook onions and mushrooms. Melt 2 tablespoons of butter in a 12" saute pan, add the chopped onions and cook until softened, about 3 minutes. Add sliced mushrooms and cook until the moisture is released and almost gone. Add brandy if using, and cook until almost gone. Pour the onions and mushrooms into a bowl and set aside until needed.
      • Make the roux. Add the 2 remaining tablespoons of butter to the pan and melt over medium low heat, add the flour and whisk to combine. Cook for 2-3 minutes to remove the raw flour taste. Slowly add broth to the pan, whisking as it's added to make it smooth and incorporated to create the sauce. Cook and whisk until the sauce is thickened, 8-10 minutes. Whisk in the tomato paste, mustard, nutmeg, tarragon, worcestershire, salt and pepper until smooth. Stir in the onions and mushrooms to the sauce. Now add the creme fraiche and stir.

      To serve

      • To serve, add the meatballs to the pan and heat through until meatballs are hot. Serve over noodles, rice, or mashed potatoes.
        At this point you can cool the stroganoff and place in an airtight container and refrigerate for 3 days before re-heating and serving.

      Notes

      Substitutions

      • Substitute ½-3/4 teaspoon granulated garlic powder for the fresh garlic.
      • Swap dried herbs for fresh at half the amount.
      • For gluten-free flour blend I use King Arthur.
      • If using brandy and you don't keep it on hand, buy an airline size bottle at a liquor store. 
      • If using white wine, get the mini, airline sized bottles at the grocery store.

      Freezing meatballs

      After meatballs are completely cooled, place them in a single layer on a baking sheet and freeze for 2-4 hours before transferring them to a container or bag. This ensures they’re individually frozen and don’t stick together. 
      If using frozen cooked meatballs, thaw them first before adding to the sauce. 

      Freezing sauce

      This is not a dish that freezes finished well because freezing disrupts the emulsion of the dairy and it may become grainy. If you want to freeze it, leave out the crème fraîche and stir it in after reheating the thawed sauce. Add the thawed meatballs and heat through until hot. 

      Meatballs nutrition (per 6 meatballs)

      For the nutrition calculation I've separated out the meatballs because they are good with other sauces. It's a great basic beef meatball recipe. 
      Serving: 6 meatballs provides 262 kcals, 12 g protein, 24g far, 13g saturated fat, 1g fiber. 
       
       
       
       

      Nutrition

      Serving: 6meatballsCalories: 486kcalCarbohydrates: 27gProtein: 30gFat: 29gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 126mgSodium: 1218mgPotassium: 934mgFiber: 3gSugar: 8gVitamin A: 774IUVitamin C: 14mgCalcium: 182mgIron: 5mg
      Tried this recipe?Let us know how it was with a comment and leave a star rating!

      Cranberry Oatmeal Cookies Recipe

      by 17 Comments

      Here's a favorite cookie that my friends and neighbors absolutely love: cranberry oatmeal cookies. These cookies are so good, no one will guess they’re gluten-free. Packed with tart dried cranberries, rolled oats, and golden brown sugar, they’re irresistible. I’ve included tips for making them dairy-free, plus fun variations like for a tasty twist. Not gluten-free? Make them with all purpose wheat flour as well. I've made them both ways.

      A pile of cranberry oatmeal cookies on a plate with cooling cookies in the back.

      Thinking about baking cookies for the holiday season, I wanted something a little sweet and it had to be oatmeal. After many test batches (my neighbors loved all the tests), here's my recipe for cranberry oatmeal cookies. They are impossible to resist. It's hard not to just eat all of the batter. Bake a batch. They'll disappear quick. And be sure to try the optional orange zest!

      [feast_advanced_jump_to]

      Why You'll Like This Recipe

      • A classic oatmeal cookie with sweet dried cranberries.
      • Gluten-free but no one would ever know (or with wheat).
      • Dairy-free option and fun flavor variations included.

      For another delicious and easy holiday cookie, make these chocolate chip meringues (aka Forgotten Cookies).

      Recipe Ingredients

      Ingredients to make cranberry oatmeal cookies in prep bowls on a marble counter.
      • Flour: I've used Bob's Red Mill 1:1 GF baking and King Arthur Measure for Measure gluten-free blends.
      • Oats: Regular old-fashioned rolled oats, not quick-cooking, quick oats, instant oats, extra thick, or steel-cut oats. Certified gluten-free if needed (and buy organic).
      • Butter: Unsalted butter or unsalted plant-based butter (sticks not tubs). If you only have salted butter, omit the salt.
      • Baking soda: Leavening agent, check your package expiration date before baking.
      • Sugars: For softer cookies use all light brown sugar. For crisper cookies, use half white sugar and half brown. I've tested both, and both are good!
      • Eggs: Large eggs.
      • Vanilla: Use either vanilla extract or vanilla bean paste, and use real vanilla, not artificial flavor.
      • Dried fruit: I like dried cranberries, use raisins if preferred.
      • Spices: Cinnamon is traditional, but also try nutmeg or allspice.

      Please see the recipe card for measurements and salt.

      Chef's tip on dried cranberries: I purchased several different bags of dried cranberries, both sweetened and unsweetened, to see the difference (Trader Joe's). The sweetened dried cranberries were moist and plump but not so for the unsweetened. I preferred the sweetened for cranberry oatmeal cookies but use whichever you prefer. If you're cranberries are hard and dried out, rehydrate them in a little very hot water until softened, then drain and dry well before using in the recipe. One more tip, some brands have soybean oil (generally GMO if not organic) in their ingredient list. If you're allergic or sensitive to soy, be sure to read labels.

      Substitutions and Variations

      I've made cranberry oatmeal cookies with all of these variations and they are delicious!

      • Orange zest: Not included in most recipes but it adds so much fresh flavor! Optional, but try it if you love orange. Orange and cranberry are great partners.
      • For oatmeal chocolate chip cookies, add chocolate chips or white chocolate chips for white chocolate cranberry oatmeal cookies.
      • Add crunchy chopped walnuts.
      • Unsweetened shredded coconut adds another layer of flavor and texture.

      For a chocolate treat with dried cranberries, try these fun to make chocolate bark bites.

      Chef's tip: Butter too cold? Forget to get your butter out? Bring cold butter to room temperature faster for baking with these methods: 1) Grate cold butter with a box grater onto a plate. 2) Cut cold butter into small pieces and spread them out. 3) Microwaving is risky as you don't want to melt the butter. Use very low power in short bursts until butter is soft.

      Recipe Instructions

      Step 1: Pre-heat the oven to 350º. Line a rimmed baking sheet (half sheet size) with parchment paper. For tools, you'll need a hand mixer.

      Cinnamon and flour in a glass bowl, dry ingredients for cookies.
      Step 2: Whisk the dry ingredients in a medium bowl (flour, baking soda, salt).
      Light brown sugar and golden butter cubes in a glass bowl on a marble counter.
      Step 3: Add soft butter and sugar to a medium bowl, beat butter and sugar until combined and fluffy.
      Creamed cookie dough with added eggs and beaters in a glass bowl.
      Step 4: Add the eggs and vanilla and beat until smooth.
      Creamy cookie dough coming together after beating.
      Step 5: Beat in the flour, start slow, build speed, beat until smooth and creamy.
      Cookie dough batter with rolled oats in a glass bowl with a spatula for mixing.
      Step 6: Combine oats and flour by hand.
      Deep red dried cranberries added to cookie dough in a glass bowl with a mixing spatula.
      Step 7: Fold cranberries in by hand. Mix well.
      Finished cranberry oatmeal cookie dough ready for scooping and baking.
      Step 8: Finished cookie batter, dough is stiff, ready for portioning onto a sheet pan.
      Balls of cranberry oatmeal cookie dough portioned onto a cookie sheet with parchment.
      Step 9: Portion balls of dough onto cookie sheets for baking using a tablespoon or a #40 cookie scoop.
      Golden oatmeal cookies cooling on a wire rack with more cookies on the baking sheet.
      ​Step 10: Bake cookies until light golden brown, about 18 minutes for a conventional oven. Cool cookies for a couple of minutes then remove to a wire rack. When totally cool, package in an airtight container.

      Chef's tip to reduce sugar: If you want to reduce sugar, use part sugar and part monk fruit blend or all monk fruit. They may spread a little differently while baking but taste great with less sugar.

      For an over the top holiday appetizer with dried cranberries and dried figs, try this easy baked brie with jam recipe.

      A stack of golden cranberry oatmeal cookies on a white plate with a glass of milk.

      Serving and Storage

      Homemade cranberry oatmeal cookies can be stored at room temperature for a week or in the refrigerator for up to 2 weeks stored in an airtight container.

      Freeze cookies for up to 3 months for best quality upon thawing. Place them between layers of waxed paper or parchment paper then in an airtight container.

      Recipe FAQs

      Can I make cranberry oatmeal cookies gluten-free or vegan?

      Cranberry oatmeal cookies are easily made gluten-free, vegan, or dairy-free for individual dietary needs. Be sure to use a gluten-free flour blend. For vegan, use plant-based butter and an egg substitute such as flax eggs, and for dairy-free, use plant-based butter.

      How do I prevent my cookies from spreading too much?

      Use parchment paper on your cookie sheets versus portioning the dough directly onto the greased cookie sheet. If you are baking on a hot day, chilling the dough also helps minimize the spread.

      How do I make my cookies chewier or crispier?

      For chewier cookies, us more brown sugar (or a mix of brown and white sugar) and underbaking slightly can help as most cookies crisp further upon cooling. For crispier cookies, more white sugar and a longer bake time will create a crunchier texture.

      Can I use fresh or dried cranberries?

      Most cookie recipes specify dried fruit such as dried cranberries as fresh cranberries are very tart (dried cranberries are sweetened) and have a lot of moisture that will alter the results of the recipe. For best results, stay with what the recipe specifies and was tested with.

      If you're looking for delicious sweet treats that are fun to make, try a few of these recipes and be sure to check out the dessert recipes index.

      ⭐️Did You Make This Recipe?

      If you make cranberry oatmeal cookies, please comment and let me know. If they were a hit, please give it a 5 star rating. They really help other readers and I love hearing from you. If you have a question, please comment and I will answer.

      Recipe updated from 12/2014

      📖 Recipe

      A stack of crunchy cookies on a counter with a glass of milk and cookies cooling behind.

      Cranberry Oatmeal Cookies (gluten-free or wheat)

      Sally Cameron
      Chewy and crispy, these cranberry oatmeal cookies are a wonderful treat. Use GF flour blend for gluten-free. Make them dairy-free with plant-based butter. See notes below recipe card.
      5 from 1 vote
      Print Recipe Pin Recipe
      Prep Time 25 minutes
      Cook Time 18 minutes
      Cooling time 15 minutes
      Total Time 58 minutes
      Course Cookies, Dessert
      Cuisine American
      Servings 18 yield 36 cookies
      Calories 249 kcal

      Equipment

      • Cookie sheets
      • Cookie scoop (aka disher) #40 size

      Ingredients
        

      • 1 ½ cups gluten-free flour blend 6.8 ounces or see blend below
      • 1 teaspoon baking soda
      • 1 teaspoon cinnamon or use some nutmeg or allspice
      • ¼ teaspoon salt
      • 1 ½ sticks unsalted dairy butter or dairy-free butter 6 ounces, at room temperature
      • 1 cup light brown sugar packed
      • 2 large eggs
      • 2 teaspoons vanilla
      • 1 ½ cups rolled oats
      • 1 ¼ cups dried cranberries

      Optional add-in's

      • ¾ cup chopped walnuts
      • ¼ cup unsweetened shredded coconut or more
      • 1 large orange, zested use zest only
      • ½ cup chocolate chips or white chocolate chips

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      Instructions
       

      • Pre-heat oven to 350º. Line a rimmed baking sheet (half sheet size) with parchment paper. Add flour, baking soda, spice, and salt to a bowl and whisk to combine.
      • In another bowl, add butter and sugar. With an electric hand mixer, beat until well combined and fluffy (start slow and build up speed). Add eggs and vanilla and beat until incorporated. Blend in the flour beating until smooth. By hand blend in the oats, then the cranberries with a flexible spatula. Batter will be stiff.
      • Using a tablespoon (or a #40 disher), drop rounds of batter about 1 ½" around onto the baking sheet. Bake cookies until light golden brown, approximately 18 minutes.
        Convection ovens bake a little faster so watch the first batch and adjust your timing (each oven is different).
        Let cookies rest for a few minutes on the hot baking sheet then remove to a wire cooling rack. When totally cool, package.
      • Stored in an airtight container at room temperature, oatmeal cookies stay fresh for about a week. Refrigerated they last up to 2 weeks, and frozen up to 3 months. Place them in an airtight container or freezer bag with parchment paper between layers to prevent sticking. Thaw at room temperature when ready to eat.

      Notes

      Homemade GF Flour Blend

      I originally created my own GF flour blend to bake these cookies but since using a pre-blended flour is easier for home bakers I retested the recipe and use either King Arthur or Bob's Red Mill. If you are a dedicated GF bake with multiple GF flours in your pantry and would like the recipe, please comment and I'll send the recipe. Includes brown rice flour, oat flour, sweet rice flour and cornstarch. 

      Vegan Butter Notes:

      To make these dairy-free try Miyoko's European Style Cultured Unsalted Vegan Butter (my preference, love the taste) or Earth Balance Original Buttery Spread in sticks not tubs. 

      Variations

      If adding variations such as white chocolate chips, chocolate chips, nuts, orange zest, or coconut, add by hand after mixing the cranberries and oats.

       

      •  

      Nutrition

      Serving: 2Calories: 249kcalCarbohydrates: 32gProtein: 4gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 41mgSodium: 107mgPotassium: 86mgFiber: 3gSugar: 19gVitamin A: 269IUVitamin C: 1mgCalcium: 34mgIron: 1mg
      Tried this recipe?Let us know how it was with a comment and leave a star rating!

      Turkey and Wild Rice Soup with Leftovers

      by 1 Comment

      Transform your Thanksgiving leftovers into a comforting bowl of turkey and wild rice soup! This hearty soup is packed with vegetables, tender turkey, flavorful broth, and the nutty chew of wild rice. Best of all, it comes together in about 30 minutes since the main ingredients are already prepared. Top it off with fresh herbs and a sprinkle of salty Parmesan cheese, and serve with crunchy garlic toast for a cozy, satisfying meal.

      Turkey and wild rice soup in a white pot with garlic toast on the side.

      After Thanksgiving I look forward to making this turkey and wild rice soup each year. But it's too good to make only after Thanksgiving, so make it with leftover chicken for a chicken and wild rice soup or whenever you make turkey.

      Why You'll Like This Recipe

      • Leftover turkey soup can also be made with chicken.
      • Comes together in about 30 minutes.
      • Hearty and flavor-filled.
      • A great way to use leftover Thanksgiving turkey.

      For another easy soup try this chicken rice soup made in an Instant Pot.

      Recipe Ingredients

      Ingredients for turkey wild rice soup in prep bowls on the counter.
      • Turkey: Use leftover roast turkey, both dark meat and turkey breast for best flavor. Out of turkey? Use rotisserie or roast chicken.
      • Rice: Wild rice gives this soup a hearty texture and nutty, chewy texture.
      • Broth: I use homemade turkey broth which I make ahead and freeze, but chicken broth works too. Look in the freezer section of your grocery store for frozen turkey broth options. Another option, homemade turkey stock made from the turkey carcass.
      • Onion: Yellow, onion brown or white onion.
      • Leek: Use the light green part only, not the dark green tops which are tough.
      • Carrot: For sweetness and more vegetables.
      • Celery: Just a few ribs complete the flavorful, aromatic base for most soup recipes.
      • Garlic: Fresh garlic cloves for the best flavor.
      • Herbs: Fresh parsley, fresh thyme, and bay leaves.

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

      Substitutions and Variations

      • Instead of wild rice, use a brown and wild rice blend, brown rice, or white rice.​
      • Swap dried herbs for fresh, using ⅓ to ½ as much, try an Italian seasoning blend.
      • Add a little chopped fresh fennel with the vegetables.
      • For a creamy turkey wild rice soup, use less broth and add heavy cream.
      • Add a little soy sauce or gluten-free tamari for an umami flavor boost to deepen flavor (use instead of salt). Start with 2 teaspoons.
      • To brighten the flavor squeeze in a little lemon juice. 

      For another hearty soup made with leftover chicken or turkey, make this Mexican chicken tortilla soup.

      Chef' tip on wild rice: Should I use cooked wild rice or uncooked wild rice? I recommend using cooked rice. Cook it ahead of time and refrigerate it or freeze it until you make the soup. If you add uncooked wild rice to the soup, it absorbs a lot of broth and might get mushy. I cook mine ahead so it's perfect.

      Recipe Instructions

      To cook turkey and wild rice soup, use a large dutch oven or other large soup pot. 

      Carrot, celery, onion, and leek cooking in a large soup pot.
      Step 1: Saute celery, onion, carrots, and leek in olive oil until soft.
      Adding chopped turkey to a soup pot, with a wooden spoon.
      Step 2: Add chopped turkey.
      Stirring chopped fresh green herbs into a pot of turkey soup.
      Step 3: Add chopped fresh green herbs.
      Adding wild rice to a pot of turkey soup with vegetables.
      Step 4: Add cooked wild rice and stir.
      A large glass measuring cup filled with golden broth pouring into a pot of wild rice soup.
      Step 5: Pour in the broth and stir.
      Bay leaves on simmering in a pot of soup with turkey, vegetables, and rice.
      Step 6: Add bay leaf and simmer for flavors to blend, 15 minutes.
      A white pot of turkey and wild rice soup on a gray wooden board with herbs and parmesan cheese on the side.

      Chef's tip: Is it stock or broth? While the terms are used interchangeably, technically any stock (like chicken stock) is made with bones only while broth is made with meaty pieces. Bones give stock or broth a gelatinous quality (it's jiggly) and the meat, rich flavor and more nutrition.

      Serving and Storage

      Turkey and wild rice soup is a meal in a bowl. I serve it with crisp browned garlic toast or crusty bread. To make it a bigger meal, add a tossed green salad with simple homemade balsamic vinaigrette.

      Leftover turkey and wild rice soup keeps for 3–4 days in an airtight container in the refrigerator. Reheat on the stovetop until heated through.

      Recipe FAQs

      Do I need to cook the wild rice before adding it to the soup?

      For best results, cook the wild rice first. You can even cook it a few days ahead and freeze it for when you need it. Wild rice can be added raw, but pre-cooking it separately ensures it doesn’t absorb too much liquid from the soup.

      Can I freeze turkey and wild rice soup?

      You can, but the rice can get mushy after thawing. The best way is to cook the soup entirely, not add the wild rice, and add cooked wild rice after thawing and before freezing. You can cook and freeze the rice separately.

      Can I use frozen turkey?

      You can use frozen cooked turkey, but thaw before adding to the soup.

      More Hearty Soup Recipes

      For more terrific soups from smooth and creamy to hearty, check out the soups recipe page. The chicken noodle soup link below is a reader favorite.

      Did You Make This Recipe?

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

      📖 Recipe

      A white pot of turkey and wild rice soup on a gray wooden board with herbs and parmesan cheese on the side.

      Turkey and Wild Rice Soup

      Sally Cameron
      A flavorful hearty soup to make with Thanksgiving turkey leftovers. If you're out of turkey, try it with leftover chicken.
      5 from 1 vote
      Print Recipe Pin Recipe
      Prep Time 10 minutes
      Cook Time 20 minutes
      Total Time 30 minutes
      Course Soup
      Cuisine American
      Servings 4 Yield 2 quarts
      Calories 212 kcal

      Equipment

      Ingredients
        

      • 2 tablespoons extra virgin olive oil or avocado oil
      • 1 cup chopped onion half a large onion
      • 1 medium leek, chopped use white and light green parts only
      • 3 ribs celery chopped
      • 3 medium carrots chopped
      • 2 large garlic cloves chopped fine
      • 2 cups chopped leftover turkey or chicken, about 11 ounces
      • 1 ½ cups cooked wild rice or wild rice blend or brown rice
      • 1 tablespoon fresh chopped thyme leaves ½ teaspoon dried
      • 4 cups turkey broth or chicken broth
      • 1-2 bay leaves
      • ½ teaspoon sea salt
      • ¼ teaspoon black pepper

      Optional garnish

      • 1 tablespoon fresh chopped Italian parsley
      • ¼ cup grated parmesan cheese

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      Instructions
       

      • Heat the olive oil in a large heavy soup pot, 4-5 quarts, over medium heat. Add the onion, leek, celery, and carrots. Cook for about 7 minutes until soft, stirring. Turn down the heat if needed, you don't want the vegetables to brown. Add the garlic and cook another minute.
      • Stir in the turkey, then the herbs, wild rice. Stir and cook for 3-5 minutes, then add the broth and bay leaves and bring to a simmer. Cook for about 15 minutes for flavors to blend and soup to heat through. Season with salt and pepper and soup is ready to serve.
        Sprinkle with parsley and parmesan if desired.

      Notes

      If you freeze or refrigerate this soup, you might need a little extra broth as when it sits the rice can absorb some of the broth. For brothier soup, add another cup or so of broth. 
      If you want to make the soup ahead of time, cook the rice and store it separately from the soup so it does not get mushy and absorb a lot of broth, then add it when you're heating the soup.

      Nutrition

      Serving: 2cupsCalories: 212kcalCarbohydrates: 27gProtein: 21gFat: 2gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gTrans Fat: 0.01gCholesterol: 52mgSodium: 1310mgPotassium: 616mgFiber: 4gSugar: 7gVitamin A: 8345IUVitamin C: 14mgCalcium: 80mgIron: 2mg
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      How to Make Compound Butter for a Turkey

      by Leave a Comment

      For a golden, flavorful Thanksgiving turkey, a compound butter for a turkey is your secret weapon. With butter, fresh herbs, citrus zest, and garlic, it infuses the turkey with incredible taste while keeping it moist and tender. Prep it in minutes and use it while roasting your bird. Make sure your Thanksgiving dinner is a success with this simple yet delicious compound butter recipe for a perfectly roasted turkey.

      A yellow log of compound butter flecked with green herbs rolled in parchment paper.

      For years I've made an herbed compound butter for my turkey. Using a compound butter helps give it a golden, crispy skin, thanks to the fat content in the butter. It infuses flavor, keeps the meat juicy, so that beautiful bird elicits ooo's and ahhh's when you pull it from the oven. Sounds good right? It is, and it's easy to make.

      Why You'll Like This Recipe

      • It's simple easy recipe.
      • Make compound butter for turkey ahead and refrigerate or freeze.
      • Adds flavor, moisture, and color as the turkey roasts.
      • Make it with or without salt and pepper.

      Add a slice of compound butter to each of the roast bone-in chicken breasts while they are finishing in the oven.

      Recipe Ingredients

      Ingredients for an herbed compound butter for turkey on a marble counter.
      • Butter: Use unsalted butter, especially if you dry brine your turkey. If the turkey is not brined, I still use unsalted butter. Salt the bird first for more control, then use the compound butter. If you want to use salted butter, reduce salt elsewhere.
      • Garlic: Fresh garlic cloves are best for that punchy flavor.
      • Herbs: Choose herbs such as fresh thyme, fresh parsley, and rosemary, sage, chives and marjoram. You don't need all of them, choose your favorite combination of herbs.
      • Citrus: I love to add lemon zest to my turkey butter. Orange zest is another good option, or even both. The zest is where the aromatic oils are and it gives fresh flavor to the butter.

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

      For the best turkey, brine baby brine, and then use your compound butter. If you've never done it, here's my turkey dry brine tutorial. It's super easy and way easier than wet brining giving you a flavorful turkey.

      Chef's note: What is a compound butter? It’s any butter blended with herbs, spices, citrus zest, garlic, honey, and many other flavoring possibilities. They are sometimes called infused butters or flavored butters. Using them is a great way to add extra flavor to food and can be used almost anywhere you'd use plain butter. Compound butters can be made savory (as in this compound butter for turkey) or sweet compound butter, as in this maple vanilla butter. There are also speciality butters such as blue cheese butter, truffle butter, and this miso butter which is terrific on fish and seafood.

      Substitutions and Variations

      • Vary the herbs and citrus, or skip the citrus.
      • Substitute garlic powder for fresh garlic. Use ¼ teaspoon per clove of garlic.
      • Make a lemon, parsley, dill butter.
      • Make a compound butter with Southwestern flavors adding cumin, coriander, and chili powder, paprika, or smoked paprika.
      • If you have no fresh herbs, use half of the amount of dried herbs. Compound butter made with dried herbs needs to time to stand for the herbs to rehydrate and soften a bit before using.

      Use a slice of this butter to dress up simple blanched green beans. They take 5 minutes!

      Chef's tip on using fresh herbs: Wet herbs do not chop well, so wash your herbs ahead of time and let them dry on a clean kitchen towel on the counter. When they are good and dry, then chop them for the best results.

      How to Make a Compound Butter

      Start with very soft butter at room temperature for the easiest mixing. Do not melt the butter. Get out a piece of parchment paper, waxed paper, or plastic wrap and some kitchen twine (or rubber bands) to make the butter log. Do not use aluminum foil. It reacts with certain ingredients (like acidic ones) and also tears easily.

      Herbs and butter prepped to make a compound butter in glass bowls.
      Step 1: Stir the butter. Finely chop the herbs, zest the garlic (for super smooth garlic), finely chop the citrus zest so that everything blends together well.
      Butter, citrus zest, herbs, and garlic in a glass bowl.
      Step 2: Add room temperature butter and all ingredients to a medium bowl. If using salt and pepper, add now.
      A soft compound butter mixed with herbs in a glass bowl with herbs on side.
      Step 3: Blend butter mixture with a fork or a flexible spatula until well mixed and the herbs are evenly distributed.
      A yellow compound butter with flecks of green herbs on a piece of white parchment paper.
      Step 4: Place the butter near the bottom third of the parchment paper and shape into a log as best as possible.
      Compound butter in the process of rolling into a log in parchment paper.
      Step 5: Fold the bottom of the parchment over the butter and pull the top back against the butter forming a log.
      A log of herbed butter in wax paper with open ends, not twisted yet.
      Step 6: Roll turkey butter into a tight log.
      A finished log of herbed butter with ends twisted to secure and seal, with a label.
      Step 7: Twist the ends in opposite directions compressing the butter. Refrigerate or freeze.

      Chef's tip: How to get very fine garlic. Biting into a piece of raw garlic is not pleasant. Rather than simply chopping garlic, use one of three techniques: use a microplane zester and zest the garlic fine, chop fine and smear into a paste with the back of your chef's knife, or use a garlic press and chop it finer by hand. Either way, you're creating a fine garlic paste that easily incorporates into butter. No biting into a piece of raw garlic.

      How to Use Compound Butter

      As a general rule, allow the turkey to stand unwrapped at room temperature for one hour to get the chill off before applying compound butter, then apply herb compound butter for turkey before roasting. The flavors from the butter melt in during roasting and self-baste the meat.

      For best application, work with room temperature butter. Use it for a whole turkey or for a turkey breast.

      With dampened hands, gently insert fingers between the turkey skin and meat to loosen the skin. Slowly work your fingers as far back under the breast skin and near the legs as possible. The skin stretches a fair amount but be careful not to tear it.

      When skin is loosened, spread some of the compound butter in three places:

      • Under the skin of the turkey.
      • On top of the turkey breast and legs.
      • A little inside the cavity of the turkey, rubbing it on the inside walls.

      How much you use depends on the size of your turkey. You won't use it all (save the extra). Don't over-do it for delicious a golden, delicious roast turkey. Save the rest for more delicious dishes. Once applied, the turkey is ready to roast.

      Serving Suggestions

      There are many ways to use a compound butter for turkey beyond turkey!

      If the compound butter is cold and solidified, allow it to soften at room temperature to use for the best flavor.

      Storage

      Compound butter lasts 1 to 2 weeks in the refrigerator when stored properly rolled and wrapped or in an airtight container to keep it fresh and prevent it from absorbing refrigerator odors.

      For longer storage, freeze butter for up to 3 months. Slice off just what you need when ready to use.

      A yellow butter log with herbs with sliced pieces, fresh herbs behind.

      Recipe FAQs

      Can I use salted butter?

      Yes, you can use salted butter but be sure to adjust salt in other areas to balance the saltiness.

      Do I need to baste the turkey?

      If you smear some of the turkey compound butter under the skin of the breast meat as well as over the top before roasting, the turkey self-bastes.

      Can I use dairy-free butter?

      Plant butters can work in place of dairy butter. Use a stick for, not a tub of whipped or light vegan butter.

      Recipes to Use Compound Butter

      Use compound butter for turkey for more than turkey! Add some to potatoes dishes. Place a sliver on chicken breasts before oven roasting. Use for a whole roast chicken. Use over simple steamed or blanched vegetables for flavor. It's really versatile.

      Did You Make This Recipe?

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

      📖 Recipe

      A yellow butter log with herbs with sliced pieces, fresh herbs behind.

      Compound Butter for Turkey

      Sally Cameron
      Compound butters are a secret weapon in the kitchn for adding flavor and moisture. This is for turkey but works with roast chicken, steak, and many other things! For a plain herbed butter, omit the citrus. If you prefer using salted butter, be careful of salt elsewhere.
      No ratings yet
      Print Recipe Pin Recipe
      Prep Time 10 minutes
      Total Time 10 minutes
      Course condiment
      Cuisine American
      Servings 16
      Calories 205 kcal

      Ingredients
        

      • 8 ounces unsalted butter or salted butter 2 sticks, half pound.
      • 2 teaspoons finely chopped fresh thyme leaves
      • 2 teaspoons finely chopped fresh parsley leaves
      • 1 teaspoon finely chopped fresh rosemary leaves
      • 2 large fresh garlic cloves zested or chopped fine and smeared into a paste
      • 1 teaspoon lemon zest optional
      • 1 teaspoon orange zest optional

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      Instructions
       

      • Be sure the butter is very soft before you start blending. Allow it to stand at room temperature for 2-3 hours. Do not melt the butter if you try to speed up the process.
      • Chop the herbs very fine so the blend into the soft butter well. Zest the garlic fine or chop fine then smear into a paste with the back of your chef's knife, into a paste.
        Add the butter and all herbs, garlic, and zest if using to a small bowl. Blend well with a flexible spatula until ingredients are evenly distributed.
      • See photos in the post for help! To make a butter log, place the herbed butter on a full size (12"x16") piece of parchment paper or waxed paper. Using a spatula, spread it into a log shape in the bottom third of the paper with the short edge at the top.
        Fold the bottom of the paper over the top of the butter, then with your fingers or the spatula, gently pull the paper back against the butter to tighten it into a log. Roll the log the entire length of the parchment. Twist end the opposite way from each other and tie them to secure.
      • Compound butter lasts 1-2 weeks in the refrigerator. Wrap the log in plastic film for more protection if desired. Freeze for up to 3 months. Slice off just what you need to use.

      Notes

      Herbs note: Choose fresh herbs such as thyme, Italian parsley, rosemary, sage, chives or marjoram. Don't use them all; choose your favorite 2-3 fresh herbs.
      The parchment paper I use for this is a non-stick parchment paper. Find it here on Amazon. 

      Nutrition

      Serving: 1tablespoonCalories: 205kcalCarbohydrates: 1gProtein: 0.3gFat: 23gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 61mgSodium: 3mgPotassium: 14mgFiber: 0.2gSugar: 0.04gVitamin A: 734IUVitamin C: 2mgCalcium: 11mgIron: 0.1mg
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      Easy Baked Brie with Jam Appetizer

      by Leave a Comment

      If you’re looking for a show-stopping, easy holiday appetizer, this baked brie with jam is it! Warm creamy cheese topped with fig compote of fig jam, dried figs and cranberries, and chopped pecans for a perfect balance of sweet and nutty flavors. Serve it with baguette and crisp apple slices for an unforgettable appetizer that will have your guests asking for the recipe. And it's so simple to make!

      A platter of bake brie cheese with fig jam, cranberries, pecans, and bread with apple slices.

      This baked brie with jam recipe was always a crowd pleaser at my catered parties. While the brie bakes to melty perfection, prepare a warm, fruity fig compote on the stovetop with jam, dried fruits, and nuts. Spoon it over the warm brie and serve with baguette slices, fresh grapes, and apple slices. It's irresistible and one of the easiest appetizers.

      Why You'll Like This Recipe

      • Baked brie with jam is a good party appetizer.
      • Simple to make for a busy holiday season.
      • Halve the recipe for a smaller group (8 ounce brie wheel) or double (2-pound brie wheel) for a bigger crowd.
      • No puff pastry to deal with like brie en croûte.

      For another delicious fruity topping, make some of this apple cinnamon compote.

      Recipe Ingredients

      Ingredients for baked brie cheese appetizer on the counter with cranberries, figs, pecan, jam, orange, and cinnamon.

      Baked Brie

      • Brie: Get a one pound wheel of brie cheese. Don't get a wedge of brie, it doesn't work, as the cheese oozes out everywhere. It needs the rind to hold it in shape.
      • Jam: This fig-orange jam is my favorite and what I recommend. See options below.
      • Dried fruit: Dried figs and dried cranberries.
      • Nuts: Chopped pecans, either raw or these homemade maple glazed pecans.
      • Orange: For the zest and juice.
      • Spices: A little cinnamon added to the topping adds subtle flavor.
      • Liqueur: Add a splash of orange liqueur such as Grand Marnier (optional).

      For Serving

      • Bread: 1-2 baguettes or gluten-free bread.
      • Crackers: Your favorite sturdy crackers to handle the gooey baked brie, and gluten-free crackers for your GF guests.
      • Fruit: Apple and pear slices.

      Please see the recipe card for measurements.

      Another good topping for baked brie is this cranberry orange sauce.

      Chef's tip on brie rind: Do you take off the top of the rind or leave it on? I leave the top rind on as it's totally edible, delicious, and holds the melty cheese together when it comes out of the oven. Without the top rind it oozes everywhere.

      Substitutions and Variations

      Brie is a buttery, mild-flavored cheese that stands up well to flavor variations.

      • Change up the dried fruit such as apricots, raisins, golden berries, or others.
      • Use different jams, such as raspberry preserves, strawberry jam, apricot jam, or other favorite jam.
      • Use sliced fresh figs instead of dried for the topping.
      • If you can't find a 1-pound brie wheel, use 2-8 ounce wheels and place them side by side.
      • No dried figs? Swap pitted dates.

      When fresh figs are available, make these goat cheese crostini with figs and prosciutto.

      Recipe Instructions

      Pre-heat the oven to 350°F. If you're out of oven space and want to use your air fryer, use the bake setting. To bake the cheese, use a small sheet pan, an oven-safe dish, or a small cast iron skillet. Skip the parchment for the cast iron option and serve baked brie right from the skillet.

      A round wheel of brie cheese on parchment paper on a baking sheet.
      Step 1: Unwrap and place brie on parchment paper piece on a baking sheet or in a baking dish. Place in the oven to bake.
      Dried cranberries, dried figs, nuts, and spices in a silver pot.
      Step 2: Add fig jam, orange juice, dried cranberries, dried figs, pecans, and cinnamon in a small pot.
      Fig jam topping with dried fruit and nuts simmering in a small pot
      Step 3: Simmer fig compote for 3-5 minutes until melted, hot, bubbly and thickened. It will thicken more as it cools.
      A round wheel of baked brie cheese with a fruit and nut topping, with apples, pears, and crostini.
      Step 4: When brie is baked and cooled for a few minutes, spoon fig compote over the top and serve.

      Serving and Storage

      Serve baked brie with jam individually or as part of a cheese board. Place the warm cheese on a plate or platter with slices of baguette, crackers, and fruit slices. Grapes are another nice addition. Garnishing the arrangement with herbs such as fresh rosemary or fresh thyme adds fragrance and green color.

      To keep apple and pear slices from turning brown, place slices in lemon water, then dry and arrange on your cheese display.

      Store leftover fig compote in an airtight container for a week.

      Chef's tip for leftover fig compote: Leftover fig compote is good over ice cream or frozen yogurt, or over oatmeal or creamy overnight oats. As pork and fruit are classic companions, the fig sauce can be served along side a pork roast or pork tenderloin.

      Warm brie cheese oozing out of the wheel on a platter topped with fruit and nut sauce.

      Recipe FAQs

      What kind of jam works best for baked brie?

      Any kind of fruit jam or preserves works well with baked brie. Choose seasonal flavors such as fig and cranberry in the fall, or raspberry and strawberry in spring. Blueberry and blackberry are good too, as well as orange preserves. Leftover cranberry sauce works great after Thanksgiving and Christmas.

      Do I need to remove the rind from the brie?

      The rind of brie is totally edible so it does not have to be removed. In fact it helps hold the warm cheese wheel together after baking. If you prefer to remove the rind you can. Trim the top with a sharp knife but leave the side and bottom rind.

      How do I prevent the brie from leaking out?

      Don't over-bake the brie to keep the cheese from running out of the rind. If it does, just enjoy it! It still tastes great even if a bit messy.

      More Appetizer Recipes

      For more appetizer and snack recipes for easy entertaining, check out these recipes or look at the appetizer recipes index page.

      ⭐️Did You Make This Recipe?

      If you make baked brie with jam, please comment and let me know. Id love to hear how it came out and I enjoy hearing from you. If you loved it, please give it a 5 star rating! They really help other readers.

      📖 Recipe

      A round wheel of baked brie cheese with a fruit and nut topping, with apples, pears, and crostini.

      Baked Brie with Jam

      Sally Cameron
      A decadent appetizer with gooey baked brie topped with a compote of fig jam, dried fruits, and nuts. Easy, elegant, and festive. Serve with baguette or apple and pear slices.
      No ratings yet
      Print Recipe Pin Recipe
      Prep Time 10 minutes
      Cook Time 30 minutes
      Total Time 40 minutes
      Course Appetizer
      Cuisine American
      Servings 8
      Calories 370 kcal

      Equipment

      Ingredients
        

      Baked Brie with Jam

      • 1 pound whole brie wheel or 2-8 ounce wheels
      • ½ cup pecans halves chopped
      • ½ cup fig-orange jam or preserves half of an 8 ounce jar
      • ½ cup dried cranberries
      • ¼ cup dried figs 3-4 dried figs, chopped
      • 1 medium orange zested and juiced
      • 1 tablespoon Grand Marnier or other orange liqueur optional
      • ¼ teaspoon ground cinnamon

      For Serving

      • 2 large baguettes sliced on diagonal
      • 1 large apple cut into thin pieces
      • 1 large pear cut into thin pieces

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      Instructions
       

      • Remove brie from the refrigerator and allow to warm up on the counter for 1 hour. If you forget, just bake it longer and keep an eye on it so it does not melt too much.
      • Pre-heat the oven to 350°F. Place the brie wheel on a square piece of parchment paper that extends beyond the brie, then on a baking sheet or in a baking dish. The parchment will make it easier to move the soft bake brie onto a serving plate.
        Bake brie uncovered for 20-25 minutes until the cheese feels soft when touched in the center. How long it bakes depends on how cold it was before baking.
      • While brie is baking, make the fig jam topping. In a small pan (2 quart) over medium low heat, place the fig jam, pecans, cranberries, figs, orange juice, and cinnamon. Add liqueur if using. Allow the jam topping to become melted and juicy, and cook for 3-5 minutes to thicken.
      • When the brie is ready, remove from the oven using the parchment to support, place on a serving platter and spoon the warm fig jam sauce over the top. To finish, add orange zest to the top. Serve with baguette and fruit slices.
        Note - Allow the baked brie to sit on the serving platter a few minutes before cutting into the wheel or the cheese may all ooze out.

      Notes

      Group size
      For a smaller group (4), do an 8-ounce brie wheel, or for a bigger group (16-20), do a 2-pound brie wheel. They area little harder to find but can sometimes be ordered from a good cheese department.
      Baking options
      If you're out of oven space and want to use your air fryer, use the bake setting. To bake the cheese, use a small sheet pan, an oven-safe dish, or a small cast iron skillet. Skip the parchment for the cast iron option and serve baked brie right from the skillet.
       

      Nutrition

      Calories: 370kcalCarbohydrates: 34gProtein: 14gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 57mgSodium: 409mgPotassium: 261mgFiber: 4gSugar: 23gVitamin A: 399IUVitamin C: 13mgCalcium: 139mgIron: 1mg
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      Spinach Stuffed Mushrooms With Parmesan Cheese

      by Leave a Comment

      Spinach stuffed mushrooms are the perfect appetizer for hungry guests while dinner is on the way and holiday parties. Packed with spinach, Parmesan cheese, sun-dried tomatoes, garlic, and herbs, these mushrooms deliver a rich, savory flavor in every bite. Prep them ahead and bake them when it’s time to serve. These stuffed mushrooms are a crowd pleaser. 

      Spinach stuffed mushrooms with sun-dried tomatoes, herbs, and parmesan cheese on a gray platter.

      Ideal as a starter for holiday meals or a great option as a game-day appetizer, spinach stuffed mushrooms are delicious. Savory, cheesy, warm, and satisfying. Just enough to take the edge off but not fill you up before dinner. Never made them? See my step-by-step instructions for the best stuffed mushrooms. They're a good thing to add to your appetizers recipe file.

      [feast_advanced_jump_to]

      Why You'll Like This Recipe

      • Make them for holidays and game-days, they're versatile.
      • Satisfying flavors, a hearty appetizer.
      • Make them ahead, bake to serve.
      • Great to take to a holiday pot-luck!

      If you love mushrooms and pasta, try this mushroom pasta sauce. It's rich and hearty!

      Recipe Ingredients

      Ingredients for spinach stuffed mushrooms in prep bowls on the counter.
      • Mushrooms: Buy white mushrooms 2″ across. You need large mushrooms as they shrink during baking. Hand pick them for a uniform size. Skip the shrink wrapped packages if possible as mushrooms may be different sizes. Brown mushrooms, also called cremini or baby bella mushrooms are good too.
      • Spinach: Frozen chopped spinach leaves.
      • Oil: Extra virgin olive oil for best flavor or avocado oil.
      • Shallot: The more delicate member of the onion family with a nice mild flavor.
      • Garlic: Fresh cloves for best flavor, or garlic powder if not fresh is available.
      • Sundried tomatoes: Buy them packed in olive oil.
      • White wine: Amplifies flavors and is mostly cooked off, optional.
      • Fresh herbs: Italian parsley. 
      • Dried herbs: Italian seasoning, dried oregano, or dried thyme. 
      • Cheese: Savory, salty, grated Parmesan cheese. Get the good stuff.
      • Spice: For a little kick, add red pepper flakes or cayenne pepper. Optional.

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

      Substitutions and Variations

      • If you can't get shallots, use finely chopped onion.
      • If there's no fresh oregano, use dried oregano, fresh marjoram, or an Italian blend.
      • For vegan diners or those who eat dairy-free, use a vegan parmesan.
      • Swap parmesan for Asiago, Grana Padano, or Pecorino Romano cheese. or combine them for more flavor.
      • Add a link or two of finely ground chicken sausage. I use Applegate Sweet Italian links. Pulse it fine in a food processor and add to the cooked filling as it's pre-cooked. You might need a few extra mushrooms.
      • Swap dry sherry for the white wine.

      This one pan Italian chicken thighs recipe has lots of mushrooms in the sauce.

      mushrooms

      Chef's tip for buying mushrooms: Buy mushrooms with closed stems, where the gills are not exposed. That is the sign of a fresh mushroom. Also, choose mushrooms with no brown spots, that are firm, white and not shriveled.

      For another mushroom appetizer, try this classic French mushroom duxelles recipe served with crostini.

      Recipe Instructions

      Ready a lined baking sheet with foil or parchment paper (if broiling, use foil).

      Hands holding mushrooms under a trickle of water to rinse them.
      Step 1: Clean mushrooms under a trickle of cold water or with damp paper towels.
      Mushrooms laying top top with stems removed for filling on a cutting board.
      Step 2: Pop out the mushroom stems and save for filling, roughly chop.
      Large mushrooms without stems top down on a foil lined baking sheet for baking.
      Step 3: Place mushroom caps top down on an aluminum foil lined rimmed baking sheet, drizzle with oil, sprinkle with salt and pepper. 
      Dark brown baked mushroom caps ready to be filled with stuffing.
      Step 4: Broil mushrooms for 5-7 minutes until browned and juices release.
      Chopped shallot and garlic in small glass prep bowls on white cutting board.
      Step 5: While mushrooms are broiling, chop shallot, garlic and anything else needed.
      Cooking shopped mushroom, shallot and garlic in a stainless steel saute pan.
      Step 6: In a saute pan over medium heat cook chopped stems, shallot, and garlic in butter until soft. Add wine and cook off.
      Cooking filling for spinach stuffed mushrooms in a stainless saute pan.
      ​Step 7: Add the sun-dried tomatoes, chopped spinach, and Italian seasoning. Stir and cook for a few minutes till blended. 
      Glass bowl of cooked stuffed mushrooms filling with spinach, sun-dried tomatoes, and parmesan cheese.
      Step 8: Add stuffing mixture to a medium bowl, mix with parmesan and parsley. 
      Spinach stuffed mushrooms on a baking tray with a bowl of filling and parmesan on side.
      Step 9: Stuff mushrooms with a spoonful of the spinach mixture, mounding gently and pinching it together with your fingers to make it hold.
      Baked stuffed mushrooms topped with parmesan cheese on a baking tray.
      Step 10: Sprinkle with extra parmesan and broil or bake in the oven or air fryer until hot and cheese starts to melt.

      Serving and Storage

      Serve spinach stuffed mushrooms hot or at room temperature with a little extra sprinkle of parmesan if desired. If making a few hours ahead, cover and refrigerate until guests arrive, then bake and serve in a preheated oven. Serve stuffed mushrooms alone or as part of a larger appetizer spread. If you have extra filling, it's great folded into an omelet!

      For leftover stuffed mushrooms, keep in an airtight container and enjoy within a day. Reheat in the microwave or oven. They last longer than that but will get soft.

      Chef's tip for filling stuffed mushrooms: For evenly mounded and portioned stuffed mushrooms, I use a tool called a disher in the #2050 size, also called a cookie scoop. You can also use a tablespoon. I have dishers in many sizes. They come in handy for portioning out all kinds of ingredients.

      Spinach stuffed mushrooms on a gray serving plate with melted parmesan on top, with parsley.

      Recipe FAQs

      What can I substitute for Parmesan cheese?

      Instead of Parmesan use Spanish Manchego, or other Italian cheese such as Pecorino Romano, Asiago, or Grana Padano.

      How do I prevent stuffed mushrooms from getting soggy?

      Don't get them too wet while cleaning. Wipe with a damp paper towel or rinse quickly under a slow trickle of cold water while rubbing 2-3 mushrooms in your hands, then dry. Additionally, you want moist filling that will hold together but not wet.

      How do I keep the filling from falling out?

      Don't overload the stuffing and pile it too high. A good tool to help evenly portion and fill stuffed mushrooms is a very small cookie scoop, also called a disher. Be sure too that your stuffing is moist enough to hold together and pinch it together with your fingers into a little mound so it holds.

      Can I add meat to the filling?

      Yes, I find that finely chopped cooked sausage is a great addition. I use cooked sausage links and finely grind it in my food processor. Crisply cooked and crumbled bacon is good too.

      More Appetizer Recipes

      If you love mushrooms, try some of these delicious recipes with mushrooms. And for another stuffed mushroom recipe, try these stuffed portobello mushrooms.

      ⭐️Did You Make This Recipe?

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

      Originally published 11-5-2013, now updated.

      📖 Recipe

      Spinach stuffed mushrooms on a gray serving plate with melted parmesan on top, with parsley.

      Spinach Stuffed Mushrooms

      Sally Cameron
      Spinach stuffed mushrooms with sun-dried tomatoes make great party and game-day snacks too. Make them ahead a few hours ahead, then broil or bake to serve hot. For dairy-free use a vegan parmesan cheese.
      5 from 2 votes
      Print Recipe Pin Recipe
      Prep Time 20 minutes
      Cook Time 30 minutes
      Total Time 50 minutes
      Course Appetizer
      Cuisine American
      Servings 7 2 per person
      Calories 206 kcal

      Equipment

      Ingredients
        

      • 8 ounces frozen chopped spinach
      • 14 large white mushrooms 2″ across
      • 2 teaspoons olive oil
      • ¼ teaspoon sea salt
      • ¼ teaspoon black pepper
      • 1 tablespoon unsalted butter or salted, or use olive oil.
      • ½ cup finely chopped shallot 1 large
      • 3 large garlic cloves, finely chopped sub ½ teaspoon garlic powder
      • 2 tablespoons dry white wine or dry sherry, optional
      • ¼ cup oil-packed sun-dried tomatoes drained well and finely chopped
      • 2 tablespoons fresh chopped parsley leaves
      • 1 teaspoon dried Italian seasoning blend
      • ½ cup + 2 tablespoons finely grated Parmesan divided use

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      Instructions
       

      Prep spinach

      • Cook spinach according to package directions in the microwave. Drain water then place in layers of paper towels and squeeze dry over the sink. Finely chop the spinach.

      Clean mushrooms

      • Wipe mushrooms clean with a damp paper towel. Alternatively, under a trickle of cold running water, cup 2 mushrooms at a time in your hands. Quickly run them under the water, gently rubbing the mushrooms to remove any debris. Dry with paper towels. Pop out the stems by gently pushing them from side to side, leaving a hollow center. Roughly chop stems or briefly pulse in a food processor.

      Broil mushrooms

      • Pre-heat broiler. Set rack one level down from the top. Place mushrooms hollow side up on a rimmed baking sheet in a single layer. Drizzle mushrooms with 2 teaspoons of oil and sprinkle with a little salt and pepper. Broil mushrooms 5-7 minutes until they are browned and have given off their liquid.
        When done, drain and place on a clean rimmed baking sheet or in a broiler-safe casserole dish. Discard the juices.
        Note: You can also make the filling ahead of time, then stuff mushrooms without broiling first and baking them a little longer until browned and hot all the way through.

      Cook the filling

      • In a medium saute or fry pan, melt butter over medium heat. Add mushroom stems and cook until moisture evaporates and they are browned, 1-2 minutes.
        Add shallot and cooking and stirring until softened about 2 minutes. Add garlic and cook 1 more minute. Add wine if using and cook until almost gone. Stir in sun-dried tomatoes, spinach, and Italian seasoning, plus salt and pepper. Cook about 2 minutes to blend flavors.
        Remove the filling to a bowl and stir in ½ cup of the parmesan cheese.

      Stuff the mushrooms

      • Taste filing and add any additional salt and pepper. With a tablespoon or #50 disher (scooper), fill the center of the mushrooms, mounding filling and pinching with your fingers to hold together.

      Bake or broil to finish

      • Pre-heat oven to 350°F. Place filled mushrooms on foil-lined rimmed baking sheet or in a shallow casserole dish. Sprinkle with the last 2 tablespoons of Parmesan. Bake until heated hot, 10-15 minutes. Alternatively broil the mushroom until browned and hot.

      Notes

      Mushrooms can be made a few hours ahead, covered and refrigerated. Remove from the refrigerator about 30 minutes prior to baking or broiling to get the chill off, then bake or broil and serve hot.
      You can also make the filling ahead of time, then stuff mushrooms without broiling first and baking them a little longer until hot all the way through.
      Here is the link to the #50 disher (cookie scoop) I use to portion the filling
       
       

      Nutrition

      Serving: 2Calories: 206kcalCarbohydrates: 12gProtein: 11gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 26mgSodium: 575mgPotassium: 507mgFiber: 3gSugar: 3gVitamin A: 4882IUVitamin C: 12mgCalcium: 289mgIron: 2mg
      Tried this recipe?Let us know how it was with a comment and leave a star rating!

      Whole Berry Cranberry Sauce

      by 4 Comments

      Concerned about the sugar in traditional cranberry sauce, I created a healthier, refined-sugar-free whole berry cranberry sauce. With a fresh, tart-sweet flavor from whole cranberries and pomegranate seeds plus natural sweetness from orange, it’s the perfect side for turkey or ham. Time to skip the canned stuff and make your own cranberry sauce for your Thanksgiving dinner or Christmas dinner.

      Bright red whole berry cranberry sauce in glass bowl with fresh cramberries behind.

      For years I made my family traditional cranberry sauce recipe starting with a can of Ocean Spray canned cranberry sauce. When I read the label I was shocked at the amount of sugar. One 14 ounce can has 121 grams of sugar! That is equivalent to 30 little sugar cubes.

      I had to create something healthier but still delicious for Thanksgiving and Christmas for those who want to reduce sugar or eat lower carb, so here is my homemade whole berry cranberry sauce recipe.

      [feast_advanced_jump_to]

      Why You'll Like This Recipe

      • Starts with fresh whole cranberries.
      • No white sugar, high fructose corn syrup, or corn syrup.
      • Easy recipe to make.
      • The twist of ruby pomegranate seeds add texture and flavor.
      • Just a hint of orange flavor.

      Love pomegranates? Here are 20 things to do with pomegranate seeds, the ruby jewels of the produce world.

      Recipe Ingredients

      Ingredients for whole berry cranberry sauce prepped in bowls ready to cook.
      • Cranberries: A bag of whole fresh cranberries (frozen works well too).
      • Pomegranate seeds: Either buy a pomegranate and seed it yourself (fresher), or buy the little containers of the seeds (faster). See my directions below for how to open a pomegranate.
      • Orange: A large fresh orange such as a navel or valencia, for both zest and juice.
      • Sweetener: I use a monk fruit/allulose blend to reduce sugar but you can use all or part granulated sugar if preferred. With monk fruit it is way less sugar than a traditional cranberry sauce recipe.
      • Spice: A little cinnamon adds nice flavor.

      Please see the recipe card for measurements.

      Whole berry cranberry salad is terrific with simple roast chicken breasts too.

      Substitutions and Variations

      • As this whole berry cranberry sauce is not overly sweet, make it sweeter if preferred.
      • Substitute orange blossom honey or maple syrup for the monk fruit if desired.
      • Use other warm spices with the cinnamon such as nutmeg, allspice, or clove.
      • Use a whole cinnamon stick instead of ground cinnamon.
      • Sweeten with honey or zero-sugar honey. 

      For that traditional cranberry sauce recipe I mentioned, try this no-cook cranberry sauce with canned cranberries.

      Recipe Instructions

      A microplane zester with orange zest and a small bowl of juice.
      Step 1: Zest the orange, then juice.
      A stainless pan with orange juice and sugar melting.
      Step 2: Add the juice and sweetener into a medium saucepan and melt, stirring until until smooth over medium low heat.
      Whole berry cranberries cooking in a stainless pan.
      Step 3: Add cranberries, bring to a boil and cover with a lid. Turn to low and cook for 5-7 minutes until thickened. Turn off heat.
      Cooked cranberry sauce with a red spatula in a stainless steel pan.
      Step 4: Add pomegranate seeds, orange zest, salt and cinnamon. Cool and serve.

      How to Peel a Pomegranate

      Here's how to peel a pomegranate for whole berry cranberry sauce. It really is easy. Arils stay fresher much longer than the packaged ones. Here's how:

      A whole bright red pomegranates with cuts sliced into the skin.
      Step 1: Score the pomegranate skin with a sharp chefs knife at the points.
      Whole red pomegranate with the top and bottom end cut off revealing the interior.
      Step 2: Slice off the top and bottom.
      A broken open pomegranate in a glass bowl of water for seeding.
      Step 3: In a bowl of cold water, break open the pomegranate into sections with your hands.
      Pomegranate seeds in a bowl of water with pieces of skin.
      Step 4: Free the seeds (arils) with your fingers.
      Pomegranate arils draining in a silver colander over a sink.
      Step 5: Drain off the water and pick out any white pith (membrane).

      Serving Suggestions and Storing

      Whole berry cranberry sauce is terrific alongside roast Thanksgiving turkey, a holiday ham, or roast chicken. Anywhere where a a sweet-tart sauce would be complimentary. It's easily made ahead to save time, and one less thing to do on Thanksgiving Day. At serving time serve chilled or at room temperature. 

      Leftover cranberry sauce keeps a week in the refrigerator in an airtight container. More uses for leftovers, make a dessert out of it served over vanilla ice cream, or use it for breakfast over oatmeal or overnight oats. 

      Deep red whole berry cranberry sauce in a glass bowl.

      Recipe FAQs

      Can I use frozen cranberries?

      Yes, you can use frozen cranberries for whole berry cranberry sauce. Thaw them  or cook them longer. A standard 12-ounce bag is about 3 cups of cranberries.

      What can I use instead of monk fruit?

      If you are not a fan of monk fruit, substitute any mild honey or orange blossom honey, maple syrup, or a low-glycemic sweetener. Each will slightly alter the flavor so you may need to make some adjustments to meet your needs.

      Can I make cranberry orange sauce ahead of time?

      Make cranberry sauce up to a week ahead of time. The flavors actually get even better. But realize in making it that far ahead you also reduce the time it lasts as a leftover after the holiday dinner.

      How do I make the sauce thicker or thinner?

      To make cranberry sauce thicker, cook it down a little more. To make it thinner, add a little water or more orange juice until your preferred consistency is reached.

      Is homemade cranberry sauce the same as cranberry relish?

      While the terms may be used interchangeably, cranberry sauce and cranberry relish are technically different. Cranberry sauce is cooked while cranberry relish is raw, often broken down in a food processor.

      More Holiday Recipes

      Be sure to check out the Thanksgiving recipes index page or Christmas recipes page for more side dishes. If you need gluten-free or dairy-free recipes ideas for Thanksgiving, check out this Thanksgiving recipe roundup!

      ⭐️Did You Make This Recipe?

      If you make whole berry cranberry sauce recipe, please 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 enjoy hearing from you.

      📖 Recipe

      Deep red whole berry cranberry sauce in a glass bowl.

      Whole Berry Cranberry Sauce

      Sally Cameron
      A twist on classic Thanksgiving cranberry sauce with far less sugar and the addition of pomegranate seeds for more flavor and texture. It takes just minutes to make and can be done 2-3 days ahead of time. Like a little zip? Add ginger, to your taste. It’s good too. This sauce is not overly sweet; just a little tart.
      5 from 1 vote
      Print Recipe Pin Recipe
      Prep Time 5 minutes
      Cook Time 20 minutes
      Total Time 25 minutes
      Course condiment, Side Dish
      Cuisine American
      Servings 6 servings
      Calories 53 kcal

      Equipment

      Ingredients
        

      • 1 large orange zest and ½ cup juice
      • ¼ cup granulated monk fruit/allulose blend sugar or part sugar
      • 12 ounces fresh or frozen raw cranberries washed and picked over
      • ½ cup pomegranate seeds
      • 2 pinches ground cinnamon or others such as allspice, nutmeg, etc
      • 1 pinch sea salt

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      Instructions
       

      • Zest the orange, then juice. You should get about 1 ½ – 2 teaspoons of zest and ½ a cup of juice.
      • Place juice, monk fruit or sugar into a medium (3 quart) pan and melt the sugar until smooth over medium low heat, stirring. Add cranberries, bring to a boil and cover with a lid.
      • Turn to medium low and cook for 5-7 minutes. Add pomegranate seeds, orange zest, salt and cinnamon. Cool and serve.

      Notes

      Sweetening:
      If you don't like or have monk fruit, substitute with orange blossom honey or maple syrup.
      The nutritional calculation is created with the monk fruit/allulose blend. If you use all or part sugar, it will change the sugar and carb count. 
      Spices:
      For cinnamon, you can also use cinnamon sticks (2-3). Simmer with the sticks in the pan and remove them before serving. 

      Nutrition

      Calories: 53kcalCarbohydrates: 20gProtein: 1gFat: 0.3gSaturated Fat: 0.03gPolyunsaturated Fat: 0.05gMonounsaturated Fat: 0.03gSodium: 8mgPotassium: 135mgFiber: 4gSugar: 7gVitamin A: 104IUVitamin C: 26mgCalcium: 22mgIron: 0.2mg
      Tried this recipe?Let us know how it was with a comment and leave a star rating!

      How to Make Creamy Riced Mashed Potatoes

      by 2 Comments

      Want to make the best mashed potatoes ever? Ditch the hand masher and use a potato ricer to make riced mashed potatoes. It's a game changer. You get fluffy, creamy, swoon-worthy mashed potatoes that will have everyone wanting seconds. Let me show you the easy step-by-step process. Riced mashed potatoes are ideal for holiday dinners and weeknight meals alike. There's not much better than homemade mashed potatoes.

      A round white bowl full of creamy mashed potatoes drizzled with melted butter and fresh chopped parsley.

      When we have friends for dinner they inevitably end up in the kitchen with me to see how I do things and lend a hand. More than once when making mashed potatoes they'd never seen or used a potato ricer. I thought it was time I posted my riced mashed potatoes recipe and talked about why this terrific and inexpensive kitchen tool makes the best mashed potatoes.

      [feast_advanced_jump_to]

      Why You'll Love This Recipe

      • Using a potato ricer makes the best riced mashed potatoes.
      • Better results than a hand potato masher, electric mixer, or food processor (gluey potatoes)
      • Non-dairy/vegan options.
      • Make them ahead of time with four ways to re-heat.

      Recipe Ingredients

      Ingredients for mashed potatoes on the counter with russet potatoes, milk and butter.
      • Potatoes: For fluffy mashed potatoes, use russet potatoes, not gold potatoes which have less starch. Figure a half pound per person.
      • Milk: Low-fat milk, whole milk, half and half. Heavy cream to me gets a bit heavy and overly rich but it's personal preference. 
      • Butter: Use unsalted butter to control the salt level. If you only have salted butter, be careful adding salt when seasoning to serve.
      • Fresh herbs: Both chives and parsley make a nice and easy garnish (optional).

      Please see the recipe card for measurements, salt and black pepper or white pepper (no black specks).

      For another buttery way to add flavor to riced mashed potatoes, add a few slices of this herbed compound butter.

      The Best Potatoes for Mashed Potatoes

      What are the best potatoes for mashed potatoes? My answer is russet but there are options. Here is a run down on types of potatoes:

      • Russets have a high starch content so they are light and fluffy when cooked. Russets are ideal for riced mashed potatoes. 
      • Yellow and gold potatoes (like Yukon Golds) belong to the same broad category of yellow-fleshed potatoes. They used to be my preferred for mashed potatoes but I am back to russets these days. Gold potatoes are more velvety, moist, and dense when mashed. Try them mashed sometime to understand the difference. Gold potatoes are my preference for terrific potato salad and in potato gratins.
      • White potatoes are medium starch, a combination of slightly creamy and slightly dense with thin, delicate skin, and white interiors. Can be used for mashed potatoes but not as fluffy. They hold their shape after cooking.
      • Red potatoes: This variety is waxy, creamy, moist and smooth. Save them for baking and roasting, great in potato salad and soups. Terrific for air fryer red potatoes!

      How many potatoes to buy? Figure about 2 pounds of potatoes for 4, 3 pounds for 6, etc.

      Substitutions and Variations

      • For no-dairy or vegan riced mashed potatoes, use either coconut milk, almond milk, oat milk, or you favorite plant-based milk, and plant butter.
      • Add roasted garlic or finely grated Parmesan cheese.
      • For sour cream mashed potatoes, add less milk and use sour cream.

      For complimentary veggies side dishes try roasted brussels sprouts, green beans almondine, or roasted carrots with fresh thyme.

      Chef's tip on buying a ricer: Ricers come made of metal and plastic and with different shapes of hoppers (round versus triangle). I had a large metal one for making bigger quantities when I was catering dinner parties but the bigger they are the more arm strength it takes to press the potatoes through the ricer. For home, here is the ricer I use. Take a look at this link if you prefer a stainless steel ricer. They work the same. It's not just another kitchen gadget that will collect dust. You'll use it for years to come!

      How to Make Riced Mashed Potatoes

      A glass bowl of clean peeled russet potatoes ready to cook.
      Step 1: Peel the potatoes with a vegetable peeler.
      Chopped potatoes on a white cutting board with a chefs knife.
      Step 2: Cut potatoes into equal sized cubes about 1" inch.
      Potatoes simmering in a pot of water with small bubbles on top.
      Step 3: Add potatoes to a large pot, cover with an inch of cold water. Add a tablespoon of salt. Bring to a simmer over medium heat, cook 10-15 minutes.
      Cooked potatoes in a colander pierced with a paring knife showing doneness.
      Step 4: Potatoes are done when tender and easily pierced with a paring knife. Drain through a colander. Place potatoes back in colander and sit them back on the hot empty pan to reduce excess water.
      A potato ricer with a hopper full of cooked potatoes.
      Step 5: Place cooked potatoes in the hopper basket of the ricer fitted with the small holes. Work quickly while they are warm.
      Mashed potatoes being extruded from a potato ricer into a pot.
      Step 6: Press all potatoes through the ricer.
      Riced mashed potatoes being finished with butter and milk.
      Step 7: Add soft butter, warm milk from a small saucepan, and salt.
      Creamy finished riced mashed potatoes with a stirring spoon in a pot
      Step 8: Stir potatoes until creamy. Taste test for texture and flavor, adding more butter, milk, salt, and pepper.

      Chef's tip on using a potato ricer: Be sure your potatoes are cooked until tender but not falling apart or water-logged. After the potatoes are cooked and drained through a colander, dry the potatoes a bit to remove excess moisture for fluffy riced mashed potatoes by placing the colander on top of the warm pot for a for a minute or two, then rice back into the pot. Don't overload the hopper and try to do too much at once.

      Peeling Potatoes Ahead of Time

      If you are making riced mashed potatoes for a crowd, you can peel your potatoes ahead of time, but they must be stored in cold water to prevent bacterial growth.

      1. Keep potatoes refrigerated: Always store the potatoes in cold water in the refrigerator to prevent bacterial growth:
      2. Change the Water if Needed: If soaking for more than a few hours, changing the water helps prevent the potatoes from becoming slimy or absorbing excess water.
      3. Avoid Over-Soaking: For best texture and flavor, soak potatoes for no more than 8–12 hours. Longer soaking can lead to waterlogged potatoes, which may make mashed potatoes gluey.
      4. Drain and Dry Before Cooking: Thoroughly drain and pat the potatoes dry before boiling to avoid diluting the cooking water.

      Follow these tips and your peeled potatoes will stay fresh and ready for perfectly creamy riced mashed potatoes.

      Serving Suggestions

      A classic side dish, perfect mashed potatoes go with many main dishes. Try riced mashed potatoes along side:

      For more buttery flavor, drizzle extra melted butter over the top to serve. Refrigerate leftovers in an airtight container for 3-4 days. To freeze, use a freezer-safe container. 

      Four Ways to Re-heat

      If you are making riced mashed potatoes ahead of time and refrigerating, here are four ways to re-heat mashed potatoes. The colder they are the longer it will take. Get them out of the refrigerator an hour ahead of time to help get the chill off. Re-heating time depends on the quantity of mashed potatoes you have.

      • Stovetop method: Place the mashed potatoes in a large pot over low heat. Add a little milk and stir frequently to prevent sticking or burning on the bottom. Partially cover and stir occasionally until they’re heated through. You may need to add more milk as they warm to keep the potatoes creamy.
      • Oven method: Transfer the mashed potatoes to an oven-safe dish and cover with foil to prevent drying out. Bake for about 20-30 minutes in a pre-heated 350°F oven until warmed through, stirring halfway. Add a little more butter or milk if needed for extra creaminess. Heat potatoes until they reach 165°F (use a digital thermometer).
      • Slow cooker method: This is how I kept mashed potatoes hot for catered parties and it works great. Put the mashed potatoes in a slow cooker on the low setting, stirring every 20-30 minutes. Add a splash of milk to maintain the texture, if needed. I place a clean kitchen towel between the lid and the top of the slow cooker to absorb moisture so it does not drip into the potatoes.
      • Microwave method: Place the mashed potatoes in a microwave-safe dish and cover with a lid or damp paper towel to keep them from drying out. Reheat in 1-minute increments, stirring between each until fully warmed. Add a small amount of butter or milk to refresh the texture if needed.
      Creamy mashed potaotes with fresh chopped herbs on top and a serving spoon.

      Recipe FAQs

      What type of potatoes are best for riced mashed potatoes?

      Russet potatoes are best for fluffy, creamy riced mashed potatoes because of their higher starch content. You can use gold potatoes if preferred. The potatoes will be more dense in texture due to their waxier

      Should potatoes be peeled before ricing?

      For riced mashed potatoes, peel before cooking and ricing for a smooth texture and easier time ricing.

      Can I add flavors like garlic, herbs, or cheese to riced mashed potatoes?

      Yes, you can add flavors but start with a little and add, tasting as you go for both flavor and texture. Two good options are roasted garlic and Parmesan cheese.

      How much butter and cream should I add to riced mashed potatoes?

      I start with 4 ounces of milk per pound of potatoes and 3-4 tablespoons of butter, then taste and mix in more as I go to achieve the perfect balance and texture. Start with less and add more is the best approach so mashed potatoes don't get to thin from too much milk or overly buttery. Cream is not the only option. I prefer whole milk or half and half so potatoes don't get too rich and heavy.

      More Potato Recipes

      Love potatoes? Me too! Here are more delicious potato recipes.

      ⭐️Did You Make This Recipe?

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

      📖 Recipe

      A bowl of creamy mashed potatoes with melted butter and fresh chopped parsley with a silver serving spoon.

      Riced Mashed Potatoes

      Sally Cameron
      Skip the hand potato masher and use a ricer for the best fluffy creamy mashed potatoes.
      4 from 1 vote
      Print Recipe Pin Recipe
      Prep Time 5 minutes
      Cook Time 15 minutes
      mashing time 20 minutes
      Total Time 40 minutes
      Course Side Dish
      Cuisine American
      Servings 6
      Calories 297 kcal

      Equipment

      Ingredients
        

      • 3 pound russet potatoes 6 medium
      • 6 ounces milk: whole milk, low fat, or half and half or non-dairy
      • 6 tablespoons unsalted butter
      • 1 tablespoon sea salt for cooking water
      • ½ teaspoon sea salt
      • ¼ teaspoon white pepper optional

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      Never lose a recipe! We'll email this post to you, so you can come back to it later.

      Instructions
       

      • Peel potatoes and chop into approximately 1-inch pieces, keeping the pieces the same size.
      • Add potatoes to a medium pot and add cold water to cover by 1-inch. Add 1 tablespoon sea salt. Bring almost to a boil then turn down to simmer and cook until potatoes are tender when pierced through with a paring knife, 10-15 minutes.
        Warm the milk so cold milk doesn't chill your hot mashed potatoes, and be sure the butter is at room temperature or melted.
      • Drain potatoes through a colander then place the colander back on the warm pot on the stovetop to dry for a minute. Place ricer over top of the pot and spoon potatoes into the hopper. Press the potatoes through the ricer.
        When done, add butter and milk gradually, stirring, until you get to the perfect taste and texture. Season with salt and a little white pepper if using.
        Keep potatoes warm for serving or cool completely and refrigerate to be re-heated. Leftover riced mashed potatoes last 4-5 days in the refrigerator in an airtight container. They can be frozen for up to a month but may not be as creamy upon thawing.

      Notes

      For no-dairy or vegan riced mashed potatoes, use either coconut milk, almond milk, oat milk, or you favorite plant-based milk, and plant butter.
      Add roasted garlic or finely grated Parmesan cheese.
      For four ways to re-heat riced mashed potatoes after refrigerating (if making ahead of time), please see the post; stovetop, in the oven, microwave, or slow-cooker. 

      Nutrition

      Calories: 297kcalCarbohydrates: 42gProtein: 6gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 34mgSodium: 217mgPotassium: 992mgFiber: 3gSugar: 3gVitamin A: 398IUVitamin C: 13mgCalcium: 68mgIron: 2mg
      Tried this recipe?Let us know how it was with a comment and leave a star rating!

      Beet Salad with Feta

      by Leave a Comment

      Earthy roasted beets, salty feta cheese, fresh herbs, and buttery pine nuts come together with a simple vinaigrette in this richly colored beet salad with feta. Perfect for fall and winter, this healthy salad adds a burst of color and flavor to your table for a satisfying and hearty side dish. Roast fresh beets in foil ahead of time for easy prep, then simply chop, toss, and assemble when ready to serve. It goes together in minutes.

      A white bowl of jewel colored beet salad with feta cheese, pine nuts, and herbs.

      If you love beets, here's a terrific salad to add to your repertoire. To create a flavorful salad, don't boil beets or steam beets; roast them. Roasting beets brings out their natural sweetness. Preparing roasted beets in foil keeps them moist and is super easy. Dress roasted beet salad with feta with almost any vinaigrette from a simple balsamic vinaigrette or a classic French vinaigrette, to a citrusy blood orange or lemon vinaigrette.

      [feast_advanced_jump_to]

      Why You'll Like This Recipe

      • Make roasted beets in foil ahead of time, or use store bought cooked beets.
      • Vary the dressings to change up the salad.
      • A great side dish for fall and winter. 

      Recipe Ingredients

      Red and gold beets, fresh herbs, nuts, and cheese for a salad on the counter.
      Red and gold beets, fresh herbs, nuts, and cheese for a salad on the counter.

      Beet Salad

      • Beets: To be roasted for the salad. Buy whole fresh raw beets of medium size with the beet greens on for the freshest beets. Use both red, gold, or both. 
      • Oil: Olive oil or avocado oil to drizzle over the beets for roasting.
      • Cheese: A good tangy, Greek feta cheese is terrific against earthy beets and worth seeking out.
      • Herbs: Fresh parsley, fresh dill, and fresh chives all compliment this beet salad adding good color and flavor. Fresh mint it nice too.
      • Nuts: Buttery pine nuts are a ice compliment but there are options below.

      Vinaigrette Salad Dressing

      • Oil: Extra virgin olive oil is best choice, or avocado oil.
      • Vinegar: Balsamic vinegar and red wine vinegar are good options.
      • Mustard: A little Dijon mustard helps emulsify the dressing and add flavor.
      • Garlic: Optional, just a little for flavor if desired.

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

      Chef's tip on feta cheese: I love good Greek feta cheese. It's tangy and salty from the brining process and has much more flavor than cow's milk feta because it's a blend of goat and sheep milks. Greek feta usually is in block form, not pre-crumbled. You can still use the crumbled regular feta if it's your preference. If you don't digest cow's milk cheeses well, you might find you do better with a blend like this.

      For another feta recipe, try mezze appetizer tray with baked feta. It's great for entertaining.

      Substitutions and Variations

      • Swap goat cheese for the feta cheese.
      • Vary the vinaigrettes.
      • Change up the nuts. Crunchy walnuts are terrific as are these glazed maple pecans which add sweetness.
      • Use a flavored olive oil such as lemon, blood orange, or basil.
      • Use lemon juice or orange juice instead of vinegar for the vinaigrette.
      • Thin slices of red onion are a nice addition for more flavor and color.
      • Can't get fresh beets to roast? Try this beet salad with canned beets.

      Recipe Instructions

      For more photos and detailed directions for how to roast beets in foil please see the link.

      Roasted beets in foil with a thin metal skewer piercing one to show they are done.
      Step 1: Trim beet tops and roast beets in aluminum foil packets  at 400°F until tender throughout, 45-60 minutes. 
      A peeled red beet with a paring knife and a y-vegetable peeler.
      Step 2: After roasting, skin beets with a paring knife, vegetable peeler, or by rubbing off with paper towels. Chill beets.
      Red and gold beets being chopped on a black cutting board.
      Step 3: Chop beets into ½" - ¾" cubes.
      Vinaigrette whisked together in a glass bowl with a silver whisk.
      Step 4: Whisk together oil, vinegar, mustard, and salt in a small bowl (add finely chopped garlic if using).
      Deep red and golden roasted beets tossed with vinaigrette, herbs, feta, and nuts in a salad bowl.
      Step 5: Combine beets with nuts, cheese, and herbs in large bowl and toss with vinaigrette. 

      Chef's tip on working with raw garlic. When you want to add fresh garlic to something like a vinaigrette, it must be very fine so you don't bite into a piece of raw garlic (really unpleasant). The best way to make the garlic fine is with a microplane zester. It disappears into the vinaigrette nicely. Otherwise, chop it fine then with the back of your knife smear it into a paste before adding.

      For another terrific fall and winter salad, try this fennel orange salad with orange vinaigrette.

      Serving Suggestions

      Toss the beets with the dressing by themselves, then add the cheese, nuts, and herbs. This way the beets get a good coating without turning the cheese pink.  

      These pairings allow the beet and feta salad to shine while creating a balanced, flavorful meal

      • Grilled or Roast Chicken: The mild flavor of chicken complements the boldness of beets and feta.
      • Salmon: Salmon’s richness balances the fresh flavors in the salad.
      • Grain Bowls: Add quinoa to add texture and make it a more substantial, hearty meal.
      • Pasta with Olive Oil and Herbs: A simple pasta dish provides a nice contrast.
      • Serve beet salad with feta on salad greens like peppery arugula or red lettuce.

      Storage

      Roasted beets keep refrigerated in an airtight container for 3- days. I recommend that you store the beets, cheese, herbs, and nuts separately and combine when ready to eat.

      If you have leftover salad all combined and dressed, it will hold for a few days except but the cheese will probably turn pink because of the beets. It still tastes good but might need a little more vinaigrette.

      Recipe FAQs

      Should I use red or golden beets?

      Use either or both for beautiful color depending on availability at your grocery store.

      How do I keep the beets from staining everything?

      When working with red beets in particular, wear disposable kitchen gloves and don't work on a cutting board that will stain easily, such as a white one. For wood cutting boards, lightly wet them with water then wipe off before cutting beets on them. This helps protect the cutting board from staining. Then be sure to wash the cutting board right away. Golden beets are less staining.

      Can I make this salad ahead of time?

      Absolutely, it's a great make-ahead salad. Roast your beets, chop the herbs, crumble the cheese, toast nuts if desired, and make the vinaigrette but don't put it together yet. Assemble and dress just before serving. The components for beet salad with feta can be made several days ahead of time.

      Can I use the packaged steamed beets for beet salad?

      Yes, you can use the steamed and peeled vacuum sealed packages of beets, but roasting your own beets is easy, more flavorful, and can be done ahead of time. If you are short on time and need a quick shortcut, use the packaged option. Beets are always good! You'll need 3-8 ounce packages.

      More Complimentary Recipes

      Serve beet salad with feta alongside these crispy air fryer chicken cutlets or easy roast chicken breasts. Use the maple pecans for the nuts, they are fantastic.

      ⭐️Did You Make This Recipe?

      If you make this beet salad with feta, 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

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

      Beet Salad with Feta

      Sally Cameron
      A beautiful and healthy salad for fall and winter. Roast beets ahead of time then it's easy to assemble and enjoy. Using both red and gold beets creates more color but one color is good too. Be sure to wear disposable kitchen gloves for working with beets!
      No ratings yet
      Print Recipe Pin Recipe
      Prep Time 5 minutes
      Cook Time 45 minutes
      Total Time 50 minutes
      Course Salad, Side Dish
      Cuisine American
      Servings 6
      Calories 285 kcal

      Equipment

      Ingredients
        

      To roast beets

      • 2 pounds raw beets, medium-sized red, gold, or both, tops on
      • 1-2 teaspoons olive oil or avocado oil
      • ¼ teaspoon sea salt

      Beet salad

      • 3 ounces feta cheese preferably Greek feta
      • 2 ounces pine nuts walnuts, or pecans
      • 1-2 tablespoons fresh chopped herbs parsley, dill, and/or mint

      Vinaigrette

      • 6 tablespoons extra virgin olive oil
      • 2 tablespoons vinegar balsamic or red wine
      • 1 teaspoon Dijon mustard
      • 1 small garlic clove zested or chopped very fine (optional)
      • ¼ teaspoon sea salt
      • ⅛ teaspoon ground black pepper optional

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      Instructions
       

      Roast beets

      • Pre-heat the oven to 400°F. Trim top greens leaving 1-inch of beet stem. Scrub beets clean and dry with paper towels.
      • Place a double layer of heavy foil large enough to wrap the beets all together on the counter. Place the beets in the center and drizzle with oil, sprinkle with salt. Roast beets until very tender, 45-60 minutes depending on size. The larger the beets the longer they take. When done you should be able to easily pierce through them with a thin metal skewer like a cake tester.
      • When beets are done, open packet and cool until you can handle them, then peel with a vegetable peeler, paring knife, or by rubbing with paper towels.

      Make the vinaigrette

      • While the beets are roasting, make the vinaigrette. Add all ingredients to a small bowl and whisk until smooth. Alternatively add to a jar with a tight lid and shake well.

      Make the beet salad

      • Chop the beets into approximately ¾" cubes and add to a medium bowl. Add two tablespoons of the vinaigrette and toss to coat the beets.
        Sprinkle in the crumbled cheese, nut, and chopped herbs. Add more vinaigrette if desired or serve extra on the side. Beet salad is ready to serve.
      • If making the salad ahead of time, ready the components and refrigerate separate. Combine and dress when ready to serve. Leftover beet salad lasts 3-4 days in the refrigerator in an airtight container. The cheese will turn pink! Add more dressing if needed.

      Notes

      • Swap goat cheese for the feta cheese.
      • Walnuts are terrific as are these glazed maple pecans.
      • Use a flavored olive oil such as lemon, blood orange, or basil.
      • Use lemon juice or orange juice instead of vinegar.
      • Thin slices of red onion are a nice addition.

      Nutrition

      Calories: 285kcalCarbohydrates: 15gProtein: 6gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gCholesterol: 13mgSodium: 381mgPotassium: 501mgFiber: 4gSugar: 9gVitamin A: 125IUVitamin C: 7mgCalcium: 96mgIron: 2mg
      Tried this recipe?Let us know how it was with a comment and leave a star rating!

      Crispy Air Fryer Chicken Cutlets

      by 1 Comment

      Need a fast and easy dinner? You've got to make these thin and crispy air fryer chicken cutlets. With a few minutes to coat them with panko crumbs and seasoning and about 12 minutes in your air fryer, you'll have a family-pleasing dinner on the table in no time. I'll show you my simple tip for getting that golden crunchy crust. Make these chicken cutlets gluten-free or with regular panko. Now this is fast food!

      Four golden crisp air fryer chicken cutlets with a sprinkle of parmesan and parsley, gray platter.
      [feast_advanced_jump_to]

      Why You'll Like This Recipe

      • Chicken cutlets are fast, easy, crispy and crunchy.
      • Air frying is way better than deep frying (less oil). 
      • Meet everyone's needs: gluten-free or not.
      • No all purpose flour or GF flour needed for a lighter coating.

      No air fryer? This reader favorite recipe for easy chicken parmesan is made on the stovetop.

      Recipe Ingredients

      Ingredients for air fryer breast chicken cutlets in prep bowls on counter.
      • Chicken: Buy either boneless chicken breasts and slice your own chicken cutlets, or the buy the thin-sliced chicken breast cutlets.
      • Egg: Large egg, used as a binder.
      • Parmesan cheese: Finely grated real parmesan cheese. For dairy-free, omit.
      • Panko breadcrumbs: Either gluten-free panko or regular wheat panko. See panko notes below.
      • Herbs: Dried Italian seasoning blend and fresh Italian parsley for garnish.
      • Flavor Powders: Garlic powder and onion powder to boost flavor.
      • Paprika: just a bit to boost the color, regular or smoked.
      • Cooking spray: Use pure avocado oil spray or olive oil spray.

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

      Substitutions and Variations:

      • For spicy air fryer chicken cutlets, add cayenne pepper or chipotle powder to the seasoning mixture. Other spices like cumin and coriander a re good too.
      • Use a single dried herb such as dried thyme or dried oregano instead of the Italian blend.
      • For even more golden color, add a little turmeric to the seasoning blend.
      • Do your kids like chicken tenders? Swap chicken breasts for chicken tenders and leave them whole.

      Chef's tip on GF panko: If you are GF, I tested four brands of gluten-free panko: Ian's gluten-fee panko, Chef Nathan's, Aleias, and 4C gluten-free panko. I found they performed best when refined as bit as the crumbs are generally large. To refine, buzz briefly in a food processor, crush them in a pie plate with a flat meat pounder, or put them in a zip bag and use a rolling pin to crush just a bit. You'll get a finer coating but one that's still textured and crispy. Don't crush too much, leave some texture. The one I prefer is Ians. If you watch carbs, Aleias and 4C had the lowest carbs.

      Examples of the difference in gluten-free panko brands on a white cutting board.

      Recipe Instructions

      For reference, I use this 6 quart air fryer. I can get 4 cutlets in the air fryer basket. How many you can fit will depend on the size of your air fryer. .

      Crushed breadcrumbs in a plastic bag with a meat pounder beside on counter.
      Step 1: Refine the panko bread crumbs in a zip bag with a smooth-sided meat mallet, glass, or rolling pin.
      Ingredients for coating chicken cutlets in a glass pie plate.
      Step 2: Add all dry ingredients to a pie plate and mix well.
      Chicken cutlets breading station with egg and seasoned coating.
      Step 3: Set up a breading station to coat cutlets (no flour).
      Whisked egg in a glass bowl with a chicken cutlet being coated.
      ​Step 4: Whisk egg in a small bowl, add the raw chicken cutlet and cover in egg. Do 1 at a time.
      A panko coated chicken breast in a pie plate being breaded.
      Step 5: Place chicken cutlet flat in pie plate and coat well with panko on both sides, pressing crumbs on lightly.
      Four chicken cutlets coated in seasoned panko crumbs on a rimmed baking sheet.
      Step 6: Place breaded chicken cutlets on a baking sheet to transfer to the air fryer.
      Breaded chicken cutlets in an air fryer basket ready for cooking.
      Step 7: Arrange breaded cutlets in a single layer in the air fryer basket and spray lightly with avocado oil.
      Golden air fried chicken breast cutlets in air fryer basket.
      Step 8: Air fry cutlets at 400°F for 12 minutes, turning at half way for a golden crust.

      How to Slice Chicken Breasts for Cutlets

      If you'd rather slice your own chicken breasts into cutlets versus buying the thin-cut chicken breast cutlets, here's how to do it:

      how to cut chicken into cutlets
      Step 1: Lay chicken breast rounded side up. With a sharp knife positioned parallel to the cutting board.
      How to cut chicken into cutlets
      ​​Step 2: Slice through the center of the chicken breast equally between top and bottom. Aim a little on the high side so the bottom piece is not too thin. The goal is chicken cutlets of even thickness.

      Tips for Success

      • For best results, refine the panko crumbs.
      • Use the avocado oil spray for golden brown crispy chicken cutlets. 
      • Be sure chicken is cooked to an internal temperature of 165°F. 

      For another air fryer recipe, try these air fryer red potatoes.

      Serving Ideas

      There are so many ways you can serve air fryer chicken cutlets! Serve them with veggies, rice, and salad, or mashed potatoes or whipped sweet potatoes. Keep it simple for lunch or a light dinner with a good salad with fennel, avocado, and an orange vinaigrette.

      Serve air fryer chicken cutlets with a dipping sauce such as homemade bbq sauce, or cocktail sauce. Drizzle them with melted butter or a nice flavored olive oil (lemon or herb work well). Really, they are good just plain as they are, nothing needed.

      Crispy golden air fryer chicken cutlets on a gray serving platter.

      Storage

      Leftover chicken cutlets last 2-3 days in an airtight container. The panko crust softens a little the longer they hold.

      To crisp them up again, pop them back in your air fryer at 400°F for 4-5 minutes. I've done this after a day and they were so good for lunch with a salad I was amazed! They are even good cold.

      Recipe FAQs

      How can I make the breading stick better?

      Some recipe teach a full traditional breading with egg wash and flour. I find that just using egg in this recipe works and the panko crumbs stick just fine. No flour needed and it's a little lighter.

      How do I make chicken cutlets crispy in the air fryer?

      First, use panko crumbs instead of regular breadcrumbs, which are naturally more textured providing for crispy cutlets. Second, a good trick is to spray the top of the chicken cutlets with a little avocado oil spray. They come out nice, golden, and crispy.

      Do I need to flip the chicken cutlets?

      Yes. Turning the cutlets half way insures even cooking. Start with the nicer side up (the presentation side).

      Can I use frozen chicken cutlets?

      If frozen, thaw chicken cutlets before cooking. The safest way to thaw is overnight in the refrigerator. Another way is to quick thaw by submerging the sealed package in cold water and changing every 20-30 minutes until the chicken is thawed.

      More Chicken Recipes

      Most of eat a lot of chicken as it's so versatile. From boneless to bone-in, whole chicken to chicken breasts and thighs, here are more recipes to keep things interesting. Check out the chicken recipes index page for more ideas. More air fryer recipes are on the way!

      ⭐️Did You Make This Recipe?

      If you make air fryer chicken cutlets, 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

      Crispy golden air fryer chicken cutlets on a gray serving platter.

      Air fryer chicken cutlets

      Sally Cameron
      Crispy, crunchy, easy, and fast! For gluten-free use GF panko, or use regular panko if desired.
      5 from 1 vote
      Print Recipe Pin Recipe
      Prep Time 3 minutes
      Cook Time 12 minutes
      Total Time 15 minutes
      Course Dinner, Entree
      Cuisine American
      Servings 4
      Calories 241 kcal

      Equipment

      Ingredients
        

      Chicken

      • 1-1 ¼ pounds thin cut chicken cutlets or regular boneless, skinless breasts to slice yourself
      • 1 large egg

      Chicken coating

      • ⅔ cup GF or regular panko crumbs I recommend Ian's for GF
      • ⅓ cup finely grated parmesan cheese
      • 1 teaspoon dried Italian seasoning
      • ½ teaspoon sea salt
      • ½ teaspoon ground black pepper
      • ½ teaspoon garlic powder
      • ¼ teaspoon onion powder
      • ¼ teaspoon paprika regular or smoked
      • avocado oil spray

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      Instructions
       

      Start here with boneless chicken breasts

      • Place the chicken breasts smooth side up on a cutting board. Position a sharp slicing knife at the top end of the chicken breast parallel to the cutting board centered in the chicken. Slice the chicken into two pieces creating cutlets. See photos in the post. Proceed with the recipe.

      Start here with pre-sliced thin chicken cutlets

      • Add the panko crumbs to a small zip bag and crush lightly to refine them with a meat pounder or rolling pin. Don't crush completely, leave some texture.
      • Add the panko, parmesan, Italian seasoning, salt, pepper, garlic and onion powders, and paprika to a pie plate or flat dish and mix well. Crack the egg into a medium bowl and whisk to blend.
      • Roll one chicken cutlet in the egg to coat, then lay flat in the pie plate of panko and coat both sides of the chicken, gently pressing the crumbs on to cover. Repeat with other three chicken cutlets. Place them on a clean plate or baking sheet and transfer to near the air fryer.
      • Pre-heat the air fryer to 400°F and set timer for 12 minutes. When air fryer is hot, add the cutlets with the nicer side up first. Spray all four lightly with avocado oil. Air fry, turning at 6 minutes. Chicken is done when it is 165°F measure internally with a digital thermometer. Chicken cutlets are ready to serve.

      Notes

      Leftovers
      Leftover chicken cutlets last 2-3 days refrigerated in an airtight container. The panko crust softens a little as they hold. To crisp them up again, pop them back in your air fryer at 400°F for 4-5 minutes. I've done this after a day and they were so good for lunch with a salad I was amazed! They are even good cold.
      About gluten-free panko crumbs
      I tested multiple brands of GF panko breadcrumbs and found that Ian's GF panko crumbs worked the best. Aleia's gluten-free panko also worked well. If your local store does not carry them, order on Amazon.

      Nutrition

      Calories: 241kcalCarbohydrates: 11gProtein: 35gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 143mgSodium: 674mgPotassium: 568mgFiber: 0.4gSugar: 0.2gVitamin A: 247IUVitamin C: 2mgCalcium: 123mgIron: 1mg
      Tried this recipe?Let us know how it was with a comment and leave a star rating!

      Maple Pecans (candied pecans)

      by 7 Comments

      Crunchy and sweet, these easy maple pecans are made with sweet maple syrup, brown sugar, butter, and warm spices. Perfect for salads, snacking, cheese boards, or even prettily packaged as housewarming gifts. They’re dangerously delicious yet not overly sticky, with lower sugar than many recipes. Make them in just 20 minutes. They’re an easy and irresistible treat you’ll love to share and enjoy.

      A glass jar overflowing with golden brown candied pecans on a marble counter.

      For catered events, I used this maple pecans recipe (also called glazed pecans) on fall salads, on appetizer buffets as cocktail nibbles, and on charcuterie boards. Sometimes I would bag them in little cello bags with ribbon as a parting dinner gift or holiday thank you. They were always a hit. Many candied pecan recipes use a ton of sugar and egg whites, but it's not necessary for great taste and crunch.

      [feast_advanced_jump_to]

      Why You'll like This Recipe

      • Start them stove top and finish in the oven in just 20 minutes.
      • So many ways to use them.
      • Super easy to make, simple ingredients.
      • Swaps maple syrup for refined sugar.
      • No eggs or egg whites.

      For another tasty treat try the maple roasted cashews. Beware, they are addictive!

      Recipe Ingredients

      Ingredients for making candied maple pecans in prep bowls on a marble counter.
      • Maple syrup: Use pure maple syrup for the most robust flavor, not pancake syrup with high-fructose corn syrup or corn syrups.
      • Butter: Buy unsalted butter to control the salt yourself.
      • Oil: Two options, either extra virgin olive oil or a healthy neutral oil (pass on vegetable oil).
      • Pecans: Get pecan halves, just don't get the chopped ones.
      • Sugar: Golden brown sugar is better than granulated white sugar for richer flavor.
      • Warm spices: Use what you have or add a new one to your collection. Cinnamon is a must, plus nutmeg, ground ginger, allspice, clove, and mace. Use a teaspoon total (or a bit more).
      • Salt: A nice coarse sea salt like this kosher salt adds crunch and flavor.

      Please see the recipe card for measurements and sea salt.  

      Substitutions and Variations

      • Instead of individual spices, use pumpkin pie spice blend or try Five Spice (it's terrific).
      • Make spicy pecans by adding cayenne pepper or ground chipotle pepper for a Southwestern twist.
      • Try golden monk fruit for lower sugar.
      • Add a little vanilla extract to the melting pot of butter, maple, and oil. 
      • Swap coconut sugar for brown sugar (for paleo).

      Chop and scatter maple pecans over the top of whipped sweet potatoes as a terrific crunchy topping.

      Chef's tips: Buying real maple syrup. The grading of maple syrup has changed. The A, B, and C labeling went away. All maple syrup is now labeled Grade A to reduce confusion. Grade A maple syrup has four levels better describing color and flavor. Grade A Golden is delicate, Grade A Amber is rich, Grade A Dark is robust, and Grade A Very Dark is strong.

      Recipe Instructions

      Pre-heat an oven to 325°F and ready a baking tray with parchment paper or foil. 

      A pot with melting brown sugar, maple syrup, butter and oil for candied pecans.
      Step 1: Melt butter with maple syrup, brown sugar, olive oil, pinch of salt, and spices in a wide pan.
      Whole pecans in a silver pot on the stovetop for maple pecans.
      Step 2: Add pecans and stir to coat evenly with a non-stick spatula.
      Whole pecans coated in maple syrup, butter, and brown sugar on a rimmed baking sheet with foil.
      Step 3: Scatter the nuts onto a parchment-lined baking sheet or foil lined baking sheet in an single layer, bake 15 minutes.
      An aluminum foil covered baking sheet of baked candied pecans cooling.
      Step 4: Allow candied pecans to cool on tray, they will crisp as they cool. Ready to package.

      Serving Ideas

      • Sprinkle chopped maple pecans over ice cream or yogurt. 
      • Use them as garnish for a pumpkin tart or pumpkin mousse dessert.
      • Chop as use them over simple green beans or Brussels sprouts.
      • Serve in a bowl as a cocktail nibble.
      • Use a holiday gifts in jars, tins, or cello bags tied with ribbon.
      • Chop and garnish soup.
      • Add a few to morning steel cut oats or overnight chia oats.
      • Add whole to a green salad as a great garnish.
      • Maple pecans are terrific addition to a cheese board. 

      Storage

      To store maple pecans, place in an airtight container to preserve flavor and texture as well as protect the natural oils in the nuts from spoiling (going rancid). Store in a cool dry place like a pantry for 2-3 weeks, or in the freezer 2-3 months in freezer safe bags.

      Chef's tip: To re-crisp stale or soft nuts, bake them for a just few minutes in a 350°F oven on a baking tray. Don't bake too long or they could burn because of their natural oils.

      A glass jar of candied pecans tied with a jute ribbon as a gift.

      Recipe FAQs

      Can I make candied pecans without butter?

      If you want vegan or dairy-free candied pecans, use a plant-based butter along with extra virgin olive oil for great flavor.

      How do I keep candied pecans from being sticky?

      As excess moisture causes stickiness, the key is to bake them long enough to fully dry out the coating and allow them to cool completely before storing.

      What spices go well with candied or maple pecans?

      Warm spices, such as cinnamon, ginger, allspice, clove, pumpkin pie spice blend, Chinese five spice, star anise, cayenne, nutmeg, mace, cumin, and smoked paprika is nice too for a southwestern flavor.

      A jar of golden glazed pecans on a white round marble plate.

      More Delicious Recipes

      Maple pecans are good in this broccoli salad or spinach salad with bacon, and in many places that use nuts as a garnish or to add flavor.

      ⭐️Did You Make This Recipe?

      If you make these maple pecans, please 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 enjoy hearing from you.

      Original recipe published 11-15-15, updated 10-31-24

      📖 Recipe

      A jar of golden glazed pecans on a white round marble plate.

      Maple Pecans

      Sally Cameron
      Crunchy, rich, and lightly sweet, toss these maple candied pecans on a salad, snack on them at cocktail hour, package up a jar as a housewarming gift or add a few chopped to oatmeal or baby green beans.
      5 from 1 vote
      Print Recipe Pin Recipe
      Prep Time 5 minutes
      Cook Time 15 minutes
      Total Time 20 minutes
      Course Appetizer, Snack
      Cuisine American
      Servings 16 1 ounce each
      Calories 227 kcal

      Equipment

      • Half sheet baking tray
      • Foil or parchment

      Ingredients
        

      • 2 tablespoons dark maple syrup
      • 2 tablespoons unsalted butter
      • 1 tablespoon extra virgin olive oil
      • 2 tablespoons packed brown sugar or golden monk fruit
      • 1 teaspoon warm spices such as cinnamon, ginger, clove, nutmeg (in total). pumpkin pie spice or five spice
      • 2 pinches  of sea salt
      • 1 pound raw pecan halves

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      Instructions
       

      • Pre-heat an oven to 325°F and ready a baking tray with parchment or foil. Over medium low heat in a sauté pan or skillet, add butter, maple syrup, olive oil, brown sugar, spices and salt. Melt and stir until smooth. Add pecans and stir to coat evenly with a non-stick spatula.
      • Spread nuts evenly on the baking sheet. Bake until nuts are golden brown and you can smell the spices, about 15-18 minutes. Do not let them get too dark. Allow nuts to cool. They will crisp upon cooling. Package in an airtight container.

      Notes

      It takes approximately 21 pecans to make up a full ounce. That's a generous handful of pecans, far more than you need for a salad. A half ounce of nuts (about 10) has just 1.6 grams of sugar, and 109 calories.
      For spices, the 1 teaspoon is a total measurement. Use all cinnamon, or whatever you'd like. I usually do ½ teaspoon cinnamon, then a quarter each of allspice and nutmeg. 

      Nutrition

      Calories: 227kcalCarbohydrates: 6gProtein: 3gFat: 23gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 13gCholesterol: 0.1mgSodium: 53mgPotassium: 132mgFiber: 3gSugar: 3gVitamin A: 19IUVitamin C: 0.4mgCalcium: 26mgIron: 1mg
      Tried this recipe?Let us know how it was with a comment and leave a star rating!

      Thanksgiving Recipe Roundup (gluten-free, dairy-free)

      by Leave a Comment

      Thanksgiving dinner is a cherished tradition, but dietary restrictions can make it challenging. Here’s a roundup of my favorite gluten-free and dairy-free recipes that deliver on flavor while accommodating everyone at the Thanksgiving table. From starters to dessert, these dishes make it easy to celebrate without worry—no one will even know they’re gluten-free or dairy-free. Enjoy a delicious, inclusive Thanksgiving meal that everyone will love!

      A roundup photo collage of Thanksgiving recipe ideas.

      Many of these recipes are both gluten-free and dairy-free, and many work for plant-based diets. All recipes have notes on how to modify as needed. If you have any questions, just comment or email and ask. I'm here to help.

      Thanksgiving Breakfast

      I'm adding a few easy breakfast options so while you are busy in the kitchen getting your Thanksgiving feast ready, everyone can feed themselves. Print this smoothie recipe and place by the blender, and make a batch of these gluten-free, dairy-free fantastic carrot cake muffins the day ahead. Another delicious breakfast offering is homemade pumpkin bread.

      A creamy orange pumpkin smoothie in a glass with a cinnamon stick.

      Pumpkin Smoothie (with canned pumpkin)

      This pumpkin smoothie tastes like liquid pumpkin pie. Smooth and creamy with warm spices, vanilla, and of course, canned pumpkin. GF/DF/V.

      Recipe Here
      A golden carrot cake muffin on a gray plate with a silver fork.

      Carrot Cake Muffins

      These light textured, delicious muffins are grain-free, gluten-free, dairy-free, and refined sugar-free, sweetened with maple syrup. They make a great breakfast addition or snack. GF/DF.

      Recipe Here
      A glass bowl of overnight oats with chia seeds, blueberries, almonds, and pomegranate seeds.

      High Protein Overnight Oats (with Chia Seeds)

      A healthy breakfast is easy each morning when you make overnight oats the night ahead. Soaking rolled oats and chia seeds in your preferred milk makes them soft and creamy. Meal prep them in individual sized containers to grab-and-go.

      Recipe Here

      Thanksgiving Appetizers and Nibbles

      For gluten-free appetizers (and 3 are dairy-free), try these maple candied pecans for a cocktail nibble or to add to salads and cheese boards. The spinach stuffed mushrooms are savory and rich tasting.

      The green goddess dip is great with a platter of raw veggies, and no one (I know at least) can resist classic creamy deviled eggs. The salmon dip is a personal favorite (GF) but not DF as it has dairy cream cheese.

      Creamy squash and apple soup in a gray bowl with pumpkin seeds and chives.

      Butternut Apple Soup

      Velvety smooth and beautifully colored, creamy butternut apple soup is simple to make and filled with fall flavor. The secret ingredient for the creaminess is coconut milk. Serve it as appetizer soup shots in shot glasses!

      Recipe here
      A plate of spinach and sun-dried tomato stuffed mushrooms topped with parmesan cheese.

      Spinach Stuffed Mushrooms

      Stuffed mushrooms filled with spinach, cheese and sun-dried tomatoes make a great pre-dinner appetizer, or for parties and game-day too. Make them ahead a few hours ahead, then broil or bake to serve. GF.

      Recipe Here

      For your guests who eat dairy, add a selection of cheeses and gluten-free crackers or regular crackers. Goat cheese is a good choice because some people who eat dairy-free find they can eat goat cheese (versus cow's milk).

      An open glass gift jar of candied pecans tied with a jute bow.

      Candied Maple Pecans

      These addictive pecans are a great cocktail nibble while the feast is being readied. Use a good plant-based butter. (GF, DF)

      Recipe here
      A glass jar of green goddess dip with raw veggies for an appetizer spread.

      Green Goddess Dip

      Creamy and bursting with herbs, use Green Goddess recipe as an appetizer dip or sauce with raw veggies as a Thanksgiving appetizer. (GF, DF)

      Recipe here
      Creamy orange smoked salmon dip in a green bowl with crackers and cucumber slices.

      Creamy Smoked Salmon Dip

      If you enjoy smoked salmon, you will love this easy smoked salmon dip. Whips together in minutes Serve with raw veggies or GF crackers. Endive leaves make good dippers too. (GF)

      Recipe here
      Deviled eggs with a swirl filling created by piping the filling, topped with paprika.

      Best Deviled Eggs Recipe (Step by Step)

      Deviled eggs are a classic appetizer for any holiday. See my trick for using a piping bag for a nice presentation. (GF, DF)

      Recipe Here

      Thanksgiving Sides

      Fill your holiday table with delicious side dishes, from butternut squash soup and Brussel sprouts to whipped sweet potatoes with simple ingredients. Pick your family favorites and throw in a new one.

      For Brussels sprouts, go simply roasted or try this recipe with bacon and dried cranberries or with fresh lemon zest and thyme (skip parmesan for DF). Skip green bean casserole with canned mushroom soup and fried onions with palm oil and wheat flour.

      A better option is green beans topped with browned buttery almonds, my green bean almandine recipe. The maple roasted acorn squash is garnished with ruby pomegranates for eye appeal.

      And for the all important dressing (or stuffing), I've listed my gluten-free cornbread stuffing and my family traditional herbed bread stuffing made with the best gluten-free bread. If you'd like to lighten things up a bit, try the spinach salad with pomegranate seeds and a pomegranate vinaigrette.

      Bright orange slices of acorn squash sprinkled with pomegranate seeds on a gray platter at the table.

      Maple Roasted Acorn Squash with Pomegranate Seeds

      A sweet, savory and spiced glaze is brushed over acorn squash slices before roasting, then garnished with pomegranate and pumpkin seeds to serve.

      Recipe here

      Cranberry Sauce with Pomegranate

      A twist on classic Thanksgiving cranberry sauce with far less sugar and the addition of pomegranate seeds for more flavor and texture. Make it in minutes days ahead of time. (GF, DF)

      Recipe here
      An antique silver serving bowl filled with pale golden creamed onions and silver spoon.

      Creamed Pearl Onions

      Creamed pearl onions are an earthy, sweet addition to a Thanksgiving turkey, but there is no rule you can't enjoy them year round. (GF, DF)

      Recipe here
      Square white casserole dish filled with traditional herbed bread stuffing.

      Traditional Thanksgiving Stuffing (step by step)

      Leeks, fennel, onion and celery make a wonderful, aromatic vegetable base for the dried bread cubes and herbs. See recipe for swaps and prep-ahead steps. (GF, DF)

      Recipe here
      Creamy white swirled cauliflower puree topped with melted butter and green parsley in a blue bowl.

      Creamy Cauliflower Puree with Fresh Herbs

      A satisfying low-carb swap for high-carb mashed potatoes. The leeks, garlic and herbs give it more flavor and texture. Make them up to 3 days ahead. For dairy-free, use a plant-based butter, for vegan, vegetable broth. (GF,DF)

      Recipe here
      A platter of French green beans topped with shallot rings and pomegranate seeds with a silver fork.

      Super Easy Green Beans

      These baby green beans are easy and fast. Decide on your garnishes in advance. Ideas are noted in the post. Cook the beans a day ahead to save time. Warm and garnish at serving time. (GF, DF)

      Recipe here
      A single piece of gluten-free cornbread on a white plate with silver fork with pieces stacked behind.

      Gluten Free Cornbread

      With a golden color and tender crumb, this gluten-free cornbread has big corn flavor. Its nice with a bowl of soup or a cup of tea for a snack. It’s also wonderful in cornbread dressing for Thanksgiving turkey. (GF, DF)

      Recipe here
      Browned brussels sprouts in a pile on a white decorative platter with a brown naplin.

      Easy Roasted Brussels Sprouts

      These little cabbages of the vegetable world, Brussels sprouts, are best from fall through early spring. Roasting them is easy and brings out their natural nutty sweetness. Lining the baking sheet with parchment makes clean up easy and prevents over browning. It’s available everywhere these days on the aisle where you find foil and storage supplies.

      Recipe here
      Bright orange whipped sweet potatoes ready for serving in a gray bowl.

      Whipped Sweet Potatoes

      Sweet potatoes are a powerhouse vegetable packed with flavor and nutrition. Skip the marshmallows, brown sugar or maple syrup. They don’t need it. Simply simmer until tender, then drain, mash and add a little butter or olive oil. Mashed sweet potatoes make a healthy side dish any time of the year. 

      Recipe here
      Golden cornbread dressing in an oval casserole with a small plate beside.

      Cornbread Cranberry Dressing

      Cornbread cranberry dressing. Everyone will eat well, and your gluten-free, dairy-free guests will be both happy. See swaps in recipe notes. (GF, DF)

      Recipe here
      Spinach salad with hardboiled eggs, pecans, bacon crumbles, pomegranate seeds, and red onion slices.

      Spinach Salad with Pomegranate

      Crisp greens, crunchy bacon and walnuts, egg, red onions, and pomegranate seeds. An almost classic spinach salad with a few delicious twists, including a pomegranate vinaigrette. Skip the cheese for DF (GF, DF)

      Recipe here

      Roast Turkey

      For the Thanksgiving main course, classic roast turkey. If you've never dry-brined a turkey (in a bag), now is the year to use this fantastic and easy method. Follow my directions and start early, Sunday if you can, Monday at the latest.

      Roast the turkey on Thanksgiving day. See my tips on buying a turkey, fresh versus frozen in the post, and how I roast my turkey.

      A raw turkey in the process of dry brining bag covered with herbs, salt, and citrus zest

      How to Dry Brine a Turkey

      Dry brining a turkey is an easy technique that gives you a crisp golden crust and moist delicious meat and it's easy! This brine recipe is for a 12 pound bird. See post for full directions. (GF, DF)

      How to dry brine a turkey tutorial

      Delicious Desserts

      What would Thanksgiving be without dessert? When baking gluten-free for Thanksgiving, I prefer a pumpkin tart to a pumpkin pie. With my recipe for an easy press-in crust, there is no rolling out dough. 

      And if you want a chocolate option, this bittersweet chocolate tart is rich and decadent, made with coconut milk. And if you must have apple, try my friend Tiffany's apple-pear pie.

      A golden tart crust in a fluted tart pan, ready to be filled.

      Gluten Free Tart Crust (grain free)

      Using almond flour and coconut flour, this tart crust or pie crust is wheat-free and gluten-free. Fill with creamy spiced pumpkin, chocolate or a savory cheese and tomato filling. Make it ahead. (GF) For DF use plant butter.

      Recipe here
      A slice of pumpkin tart on a white plate with whipped cream on top and the whole tart behind.

      Pumpkin Tart Recipe with Gluten Free Crust (and grain free)

      Smooth and nicely spiced, this pumpkin tart has a gluten-free, wheat-free crust. It’s perfect for Thanksgiving dessert and can be made a day ahead. This recipe is sugar-reduced using pumpkin spice flavored liquid stevia drops. You can use all maple syrup if preferred. Taste the filling and add more maple to your taste preference. (GF only)

      Recipe here
      A glass of creamy pumpkin mousse dusted with cinnamon with a gold spoon.

      The Best Creamy Pumpkin Mousse (low carb)

      Creamy, rich and light-textured, make this pumpkin mousse a day ahead and have dessert ready to go. Serve in small dishes or stemmed glasses. Make this with granular monk fruit blend for a sugar-free dessert or sugar if you prefer, or half and half blend. (GF only)

      Recipe here
      Decadent chocolate tart on a gray marble cake stand with a piece cut out on a plate.

      Chocolate Tart With Hazelnut Crust

      When dessert has to be chocolate, this recipe will knock your socks off. Decadent, rich, smooth, and chocolaty with a hint of orange. Make it up to several days ahead. It holds well wrapped and refrigerated.  Crust can be made a day ahead, wrapped and stored at room temperature until ready to fill and bake. (GF, DF)

      Recipe here
      A slice of tall apple pie topped with a scoop of vanilla ice cream with a for and the pie behind.

      Apple Pear Pie

      A golden, gluten-free apple pear pie from my friend Tiffany at WellFedBaker.com. She'll teach you exactly what to do if apple pie is a must on your dessert menu.

      Recipe here

      Get Organized for Thanksgiving

      For help on how to get ready for the big day without stressing out, here's my detailed game plan. From setting your Thanksgiving table to prepping ingredients ahead, and of course when to start brining that glorious turkey. Enjoy it, and don't be afraid to ask for help.

      Need More Ideas?

      I hope that this recipe roundups will help you plan your Thanksgiving with ease. If you need more ideas for the holiday season, take a look at my holiday recipe collections for Thanksgiving and Christmas. Put together a Thanksgiving menu that everyone will enjoy. One more tip; don't tell them it's gluten-free and dairy-free until it's all over. No one will guess! If you have any questions, leave a comment and I'm happy to help.

      Simple Whipped Sweet Potatoes Recipe

      by 17 Comments

      These simple whipped sweet potatoes are an easy, welcome side dish for the holidays or any day. With their natural sweetness, there's no need for marshmallows, brown sugar, or maple syrup. Their creamy texture makes them a nutrient-rich comfort food classic. Just steam the sweet potatoes until tender, drain, and whip with a little butter or olive oil. Serve them as a simple side dish or dress them up with delicious optional add-in's.

      A bowl of bright orange whipped sweet potatoes in a gray bowl with chopped pecans for garnish.

      Don't you love easy recipes with simple ingredients? Whipping sweet potatoes makes them fluffy and creamy without using a potato masher or a food processor (which can make them gummy). Add some butter and seasoning and they're ready. Dress them up for a holiday meal with delicious add-ins to take them up a notch.

      [feast_advanced_jump_to]

      Why You'll Like This Recipe

      For another great potatoes side dish, try these air fryer red potatoes.

      Recipe Ingredients

      • Sweet potatoes: Go for the orange fleshed sweet potatoes with reddish skins.
      • Fat of choice: Use either unsalted butter, plant butter, or extra virgin olive oil for no dairy and vegan.
      • Optional garnishes: Chopped pecans, toasted or raw and a little fresh parsley.

      Please see the recipe card for measurements and directions.

      Chef's tip on tools. All you need is a large pot, a steamer rack, a vegetable peeler, and a hand electric mixer. The best peeler for not just sweet potatoes but any vegetable is those inexpensive y-peelers you can buy almost anywhere for about $4.

      Substitutions and Variations

      Try different ways of making whipped sweet potatoes with terrific add-in's such as:

      • For creamier whipped sweet potatoes, add warm cream, half and half, whole milk, sour cream, creme fraiche, canned coconut milk (like cream) or almond milk (for no-dairy).
      • Add extra flavor with flavored olive oil such as white truffle, blood orange, or jalapeno garlic.
      • For a sweeter option, add whipped maple butter or try a little orange juice, a hint of cinnamon, and a little vanilla bean paste.
      • Turn them into a sweet potato casserole by spreading whipped potatoes into a shallow buttered casserole dish and covering the top with chopped easy candied pecans or make a parmesan cheese, breadcrumb, and herb mixture for a more savory flavor.
      • Drizzle a little more melted butter over the top at serving. 

      Another perfect side dish for your Thanksgiving table, enjoy these buttery dutch yellow potatoes. Also simply prepared and easy to make ahead of time.

      Recipe Instructions

      A hand mixer works fine for a recipe to serve 4-6 people with 2-3 pounds of sweet potatoes. For a crowd-sized batch, whip sweet potatoes in the bowl of a stand mixer with a whisk attachment.

      A white cutting board with peeled orange sweet potatoes and their peels.
      Step 1: Peel potatoes.
      Cubed sweet potatoes in a glass bowl with wedges on the cutting board.
      Step 2: Slice the potatoes into planks about ¾" wide them crosswise into ¾" dice (cubes).
      A steamer basket filled with diced orange sweet potatoes.
      Step 3: Add sweet potatoes to a steamer basket and steam, 18-20 minutes until very soft.
      Cooked diced sweet potatoes ready to be whipped or mashed.
      Step 4: Potatoes should be very tender when ready, easily pierced withe the tip of a paring knife.
      Whipping sweet potatoes with a hand mixer until smooth in the cooking pot.
      Step 5: Drain off cooking water and whip hot sweet potatoes with a hand mixer in the same pot, adding butter, salt, pepper, and any add-ins if desired.
      Whipped sweet potatoes ready for serving in a gray bowl.
      Step 6: Whipped sweet potatoes ready for serving with garnishes.

      Chef's tip: Storing sweet potatoes. Sweet potatoes should ideally be stored in a cool, dry, and well-ventilated area like a pantry or a cellar. Not having a cellar, I use my pantry, and store them in an open basket for air flow. Moisture and light encourage spoilage and sprouting so don't refrigerate raw sweet potatoes. Refrigeration may also change the taste and texture.

      Tips for How to Cut Sweet Potatoes

      Large, long and rounded with pointy ends, sweet potatoes can be a challenge to safely cut up for cooking. Here's how to cut sweet potatoes and not cut yourself:

      • Remember, flat surfaces (versus round ones) are your friend.
      • Cut sweet potatoes in half across the middle for a more manageable size.
      • Cut a slice off the long side to give you a flat edge for stability.
      • Lay the sweet potato flat on your cutting board.
      • Cut the potatoes into long planks about a ¾"-1" wide
      • Lay planks flat and cut them into ¾"-1" cubes (large dice).

      Chef's tip: Cooking sweet potatoes. While I used to simmer sweet potatoes until tender, my preferred method now is steaming, because steaming preserves more of the nutrition. Why? In boiling or simmering, nutrients leach into the water and are then tossed down the drain; not so with steaming. There is also less risk with water-logged potatoes and flavor loss.

      Prefer using an air fryer? Try these air fryer sweet potato cubes for a nice side.

      Whipped sweet potatoes ready for serving in a gray bowl.

      Serving and Storage

      Make whipped sweet potatoes a day or two ahead and refrigerate until the day of serving. Get them out of the refrigerator an hour ahead to get the chill off. Re-heat in the oven covered with aluminum foil or on the stove top over low, stirring occasionally so they do not burn or stick on the bottom. They might need a little more milk or butter to loosen up.

      If you are making a big batch for a crowd, keep them warm in a crock pot. Place a clean kitchen towel between the lid and crock top to catch moisture. I did this the years I was catering dinner events and it worked great. Leftovers keep for up to 4 days refrigerated in an airtight container.

      Freezing Leftovers

      For longer storage, freeze leftover mashed sweet potatoes for up to 6 months, labeled and dated.

      To maximize their quality, place them in airtight containers or freezer bags, and consider portioning them for easy use in future meals. Make sure the potatoes are cooled completely before freezing to reduce condensation, which can lead to freezer burn.

      More Holiday Side Dish Recipes

      Looking for side dishes for your holiday or everyday feast? Try thees and be sure to check out this page for more ideas.

      ⭐️Did You Make This Recipe?

      If you make whipped sweet potatoes, please 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 enjoy hearing from you.

      Originally published 10-30-2011, now updated.

      📖 Recipe

      Whipped sweet potatoes ready for serving in a gray bowl.

      Whipped Sweet Potatoes

      Sally Cameron
      Sweet potatoes are a powerhouse vegetable packed with flavor and nutrition. Skip the marshmallows, brown sugar or maple syrup. Whipped sweet potatoes make a healthy side dish any time of the year. Instructions to simmer as well as steam.
      5 from 1 vote
      Print Recipe Pin Recipe
      Prep Time 10 minutes
      Cook Time 20 minutes
      whip time 10 minutes
      Total Time 40 minutes
      Course Side Dish
      Cuisine American
      Servings 4
      Calories 307 kcal

      Equipment

      Ingredients
        

      • 2 pounds sweet potatoes
      • 3-4 tablespoons unsalted butter or olive oil
      • ½ teaspoon sea salt
      • ¼ teaspoon ground black or white pepper
      • 1-2 tablespoons chopped toasted pecans garnish, optional

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      Instructions
       

      Peel Potatoes and Chop

      • Cut sweet potatoes in half crosswise to make them more manageable. Trim a piece from the long side of the sweet potato to create a flat surface. Place the flat surface on the cutting board for stability and cut the potato into planks about ¾″ wide, then cut the planks into the same size diced potatoes.

      To Steam Potatoes

      • Fill a large pot a few inches full of water, enough to reach the bottom edge of your steamer insert. With the lid on, bring water to a boil, add potatoes, and steam until very soft, 18-20 minutes. To test for doneness, pierce with the tip of a sharp paring knife. Potatoes whip more easily and smoothly when very soft but you don't want them water-logged.

      To Simmer Potatoes

      • Place the potatoes into a medium saucepan or pot and cover with cold water. Bring to a simmer over medium heat. Turn down if needed once the potatoes are cooking. You don’t want to boil them (they will fall apart). Cook until the potatoes are very soft when pierced with a sharp knife tip, 18-20 minutes.

      Finish and Whip Potatoes

      • Steamed potatoes can be whipped right away. For simmered potatoes, drain and place them back in the pan on the warm (but turned off) burner for a few minutes to reduce excess moisture.
        Whip the potatoes with an electric handheld mixer, adding salt, pepper and butter or olive oil. Start to whip slow and build up the speed to high. Whip until smooth and creamy, adding any dairy, milk, or non-dairy milk if desired. Serve warm.
        Sweet potatoes can also be whipped with an immersion or stick blender, it may take a little longer to get them smooth.
        If potatoes are not completely smooth and there are a few bits of potatoes, they are still great because they are very soft.
      • Make Ahead
      • Potatoes can be made ahead, completely cooled and refrigerated in an airtight container and re-heated to serve in a low oven covered with foil. Re-heat to 165F, testing with an instant-read digital thermometer.

      Notes

      To save time, make the sweet potatoes a day ahead and warm before serving. To heat, place the sweet potatoes in a medium glass or stainless steel bowl over a pan with simmering water. Cover with foil and heat until hot, stirring occasionally. Alternatively place in a warm oven.

      Nutrition

      Calories: 307kcalCarbohydrates: 46gProtein: 4gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gSodium: 125mgPotassium: 785mgFiber: 7gSugar: 10gVitamin A: 32260IUVitamin C: 8mgCalcium: 77mgIron: 2mg
      Tried this recipe?Let us know how it was with a comment and leave a star rating!

      Creamy Leek and Mushroom Soup Recipe

      by 23 Comments

      Creamy leek and mushroom soup is a cozy, flavorful bowl of comfort welcome in soup season. Earthy meaty mushrooms pair perfectly with the subtle sweetness of leeks to create a simple yet satisfying dish that’s both creamy and light. Perfect for a chilly evening or a warm lunch, this one-pot soup can easily be made vegan, dairy-free, or with regular dairy to suit many dietary needs.

      Gray bowls of leek and mushroom soup with garlic toast and parsley.

      Making this leek and creamy mushroom soup is straightforward. Sauté the leeks and mushrooms until they’re soft and fragrant, then simmer everything together with broth and herbs for added depth of flavor. For a creamy finish, blend part of the soup and stir in your choice of dairy cream or non-dairy cream. Mushrooms are good for you and all of the ingredients in this soup are immune system boosters, great for fall and winter.

      [feast_advanced_jump_to]

      Why You'll Like This Recipe

      • Make mushroom leek soup dairy-free, vegan, or with regular dairy. 
      • With wonderful earthy flavors, it's delicious soup. 
      • If you like cream of mushroom soup, you'll like this too.

      For another recipe that uses leeks, try this braised cabbage with leeks and bacon. It's a terrific side dish.

      Recipe Ingredients

      Prep bowls of mushroom, leeks, cream, onion, lemon, herbs, and garlic for leek and mushroom soup.
      • Fresh mushrooms: Buy medium white mushrooms, brown mushrooms, or a combination. 
      • Butter: Unsalted dairy butter or vegan butter. 
      • Leek: Get a large one. Use the pale green and white portion of the leek, discarding the tough top dark green parts.
      • Onion: Use brown, white or yellow onions. 
      • Garlic: Fresh garlic is best.
      • Herbs: Fresh tarragon or fresh thyme leaves add flavor (I use both). Fresh parsley or a little green onion add nice color and garnish.   
      • Broth: Homemade chicken broth (chicken stock) or vegetable broth for vegetarian and vegan diners. If buying broth, look for low sodium and clean ingredients. 
      • Milk: Use heavy cream, half and half, or canned coconut milk for creamy soup as a non-dairy option. You don't taste the coconut at all!
      • Lemon juice: For a little flavor lift. 
      • Cornstarch: For optional thickening at the end. For thinner soup, omit.

      Please see the recipe card for quantities and all ingredients, salt and pepper.

      For broth options, make your own for the best soup. Here's an easy Instant Pot chicken broth recipe, my vegetable broth recipe, and turkey broth recipe for rich flavor.

      Substitutions and Variations

      • For dried herbs instead of fresh, the swap is approximately ⅓-1/2 as much dried as fresh.
      • For the ground black pepper, try white pepper.
      • Use fun garnishes such as grated Parmesan, finely chopped Italian parsley, chopped crisp bacon, or crunchy croutons. 
      • If you can't do coconut milk, also try a plant-based heavy cream substitute. 
      • Use two tablespoons of olive oil as a sub for butter.
      • Incorporate wild mushrooms as part of your mix. 

      Chef's Tip: Buying mushrooms. Fresh mushrooms have firm caps that are closed underneath with no exposed gills. Mushrooms should not have brown spots, be slimy or withered. For this soup I use both white and brown (cremini) mushrooms, but you can use all of either one.

      Recipe Instructions

      Hands trimming mushrooms with a paring knife on a walnut cutting board.
      Step 1: With a paring knife, trim the stems of the mushroom.
      Hands holding mushrooms under a trickle of water to rinse them.
      Step 2: Briefly rinse mushrooms under a trickle of cold water rubbing them gently in your hands. Yes you can get them wet.
      A tray of washed brown and white mushrooms drying on paper towels.
      Step 3: As mushrooms are washed, lay them on a paper towel lined tray to dry.
      Hands showing thinly sliced mushrooms above the bowl of a food processor.
      Step 4: Thinly sliced mushrooms in a food processor about ⅛th inch thick. Alternatively slice them thin by hand.
      Chopped onions and leeks sautéing in a dutch oven.
      Step 5: Melt tablespoons butter in a heavy large pot. over medium heat. When hot, add chopped onions and leeks.
      Cooked onions and leeks with green herbs making a soup base.
      Step 6: When onions and leeks are soft, 5-7 minutes, add garlic and herbs. Cook 1 minute more.
      A pot full of raw sliced mushrooms cooking down for soup.
      Step 7: Add all of the mushrooms to the pot and stir from the bottom to mix the onions, leeks, and herbs.
      A heavy pot full of juicy cooking mushrooms as they give off their liquid.
      Step 8: Mushrooms give off liquid as they cook down, getting very juicy. Cook until moist of the liquid is gone, 20-22 minutes. 

      A gray dutch oven filled with finished leek and mushrooms soup ready to eat.
      Step 8: Add the cream or coconut milk and simmer for a few minutes to blend flavors and heat through for serving. If you have extra fresh herbs chopped, add them near the end for more fresh flavor.

      Chef's tip: How to clean leeks properly. Chop off the dark green top and root end. Discard or save for making broth if desired. Slice the leek in half lengthwise and rinse under cold water to remove any dirt or sandy grit. Lay the leek halves flat, slice in half lengthwise, then thinly crosswise. Have extra leeks? Use them anywhere you would use onions and shallots; in soups, stews, casseroles, and more. Their subtle sweetness is delicious in recipes. 

      What else do I use leeks in? My gluten-free Thanksgiving stuffing recipe, for another level of flavor.

      Serving and Storage

      Sometimes I give my soup a couple of pulses in a blender to refine it just a bit (optional). An immersion blender (stick blender) used right in the pot works too. Place the pot in the sink to reduce splattering. Serve it just as it is with more texture. Taste the soup and adjust the seasoning with salt and pepper if desired.

      For a little color, add fresh chopped parsley. Serve with a green salad for a nice balance with a fresh lemon vinaigrette. Crusty bread is a nice accompaniment.

      Leek and mushroom soup lasts in the refrigerator for up to four days and reheats nicely on the stovetop. Because of the dairy, it won't freeze well but try these options: 

      • Make the base of the soup without the dairy, freeze, then add cream or milk, or coconut milk upon reheating after thawing.
      • Freeze it with the dairy but reheat gently and slowly on the stovetop.
      • If it separates, puree it in a blender. 
      • Use heavy cream as with the higher fat content it will freeze better.
      A gray bowl of chunky leek mushroom soup with a spoon beside bowl.

      Recipe FAQs

      How do I clean leeks properly?

      To properly clean leeks, chop off the top part where the stalks are dark green. This part is tougher and not used for cooking. You need only the white and pale green portion of the leek. Slice the leek longways in half and run it under cold water to dislodge any sand, grit, or dirt. Dry the leek and proceed with the recipe.

      How can I make the soup creamy without using cream?

      One great trick is to use canned coconut milk. It's a great replacement for cream in creamy soup, and surprisingly does not impart a coconut flavor. Use it straight from the can or dilute it just a little before adding to the soup.

      Can I make leek and mushroom soup vegan or vegetarian?

      To make leek and mushroom soup vegan or vegetarian, use coconut milk instead of cream or heavy cream, and replace chicken broth with vegetable broth. Also, to saute the vegetables, use either a plant-based butter or extra virgin olive oil.

      Can I add other vegetables to leek and mushroom soup?

      If you want to add more vegetable to leek and mushroom soup, try small diced cooked gold potatoes (as they hold their shape better than starchy russets), cooked carrot and celery.

      More Meaty Mushroom Recipes

      If your a mushroom lover, try steakhouse roasted mushrooms or stuffed portobello mushrooms with goat cheese, or mushroom duxelles – The classic French mixture of finely chopped mushrooms, herbs, garlic and shallots cooked in just a little butter. It's a terrific spread for crostini or crackers.

      ⭐️Did You Make This Recipe?

      If you make leek and mushroom soup, please 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 enjoy hearing from you.

      Originally published 12-8-2013, updated 10-26-24.

      📖 Recipe

      A gray bowl of chunky leek mushroom soup with a spoon beside bowl.

      Leek and Mushroom Soup

      Sally Cameron
      Leek and mushroom soup is earthy and satisfying. Lemon gives this soup a lift of bright flavor and the fresh herbs provide aromatic flavor. A food processor makes quick work of thinly slicing the mushrooms, but you can slice them by hand. If you don’t like tarragon, use thyme. For vegan soup use plant-based butter and vegetable broth.
      5 from 2 votes
      Print Recipe Pin Recipe
      Prep Time 30 minutes
      Cook Time 35 minutes
      Total Time 1 hour 5 minutes
      Course Soup
      Cuisine American
      Servings 4 Yield 2 quarts
      Calories 380 kcal

      Equipment

      Ingredients
        

      • 2 pounds fresh mushrooms white, brown or combination
      • 2 tablespoons dairy butter or plant-based butter or extra virgin olive oil
      • 1 ½ cups thinly sliced leek 1 large leek, light part only
      • 1 cup finely chopped onion 1 medium onion
      • 3 large garlic cloves finely chopped
      • 1 tablespoon fresh chopped tarragon or thyme leaves or use both
      • 3 cups low sodium chicken or vegetable broth
      • 1 cup cream, half and half, or canned coconut milk
      • ½ teaspoon sea salt
      • ¼ teaspoon white pepper or black pepper
      • 1 small lemon, juiced
      • 1-2 tablespoons finely chopped Italian parsley optional garnish
      • 1 tablespoon cornstarch for thickening, optional

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      Instructions
       

      Prep Mushrooms

      • With a paring knife, trim mushrooms stems flush to the base. Discard stems. To clean mushrooms, cup 2-3 mushrooms in your hands and quickly run them under a trickle of cold water, rubbing the mushrooms gently between your hands. Place washed mushrooms on a clean kitchen towel or paper towel.  Slice mushrooms ⅛″ thick (3 mm) in a food processor with the slicing blade or by hand.

      Cook the Vegetables

      • In a large pot (5 quart) heat oil over medium low heat. Add the leek and onion and cook slowly until soft, stirring occasionally, 5-7 minutes. Add garlic and herbs, cook 1 more minute, stirring. Add mushrooms. Cook until mushrooms have given off their moisture and cooked down. Most of the liquid should be gone, 20-22 minutes.

      Finish the Soup

      • Add broth and cream or coconut milk. Heat through and serve hot. Add the lemon juice, then taste and season with additional salt and pepper if desired. If you want the soup a little smoother, pulse in a blender a few times before serving.  
        Note - If you have extra fresh herbs, I add a little more towards the end for a boost of herbal flavor.

      Notes

      This soup will keep refrigerated for 4- days, so make it ahead on the weekend and enjoy during the week. It’s great for lunch or dinner. Just add a green salad.
      Nutritional information was calculated with regular dairy butter and cream. If you use plant-butter and coconut milk your numbers will be a little different. 

      Nutrition

      Serving: 2cupsCalories: 380kcalCarbohydrates: 23gProtein: 14gFat: 29gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 82mgSodium: 426mgPotassium: 1107mgFiber: 5gSugar: 10gVitamin A: 1696IUVitamin C: 30mgCalcium: 102mgIron: 3mg
      Tried this recipe?Let us know how it was with a comment and leave a star rating!

      Forgotten Cookies (chocolate chip meringues)

      by 3 Comments

      Forgotten cookies, called so because you make them, put them in the oven, and forget about them! In the morning you'll wakeup to freshly baked cookies that are crisp on the outside filled with chocolate chips and nuts. It's an old fashioned, vintage kind of recipe for everyone's cookie recipe file. Once you make them, you will never forget these cookies! They are easy and fun to make.

      A plate of Forgotten Cookies with chocolate chips and walnuts on a white serving plate.

      Similar to chocolate chip meringue cookies, forgotten cookies are a favorite for home cooks because they are simple to make, inexpensive, and can be flavored with a variety of add-ins like chocolate chips, nuts, coconut, or dried fruit. This method is fun, because you make them and forget about them until they are crisp and ready to munch on. Their light as a cloud!

      [feast_advanced_jump_to]

      Why You'll Like This Recipe

      • Light and airy meringue cookies with crunch from walnuts and chocolate chips.
      • They crisp overnight in the oven, ready in the morning. 
      • Great for busy bakers as they are so easy.
      • Simple ingredients.

      For another easy and fun sweet treat, make this chocolate bark bites with cranberries and nuts.

      Recipe Ingredients

      Ingredients for chocolate chip meringue cookies in prep bowls on counter.
      • Eggs: Large eggs; all you need is the egg whites (no egg yolks). 
      • Sugar: White sugar; superfine works even better with meringues than standard granular.
      • Cream of tartar: Stabilizes the egg whites for the meringue.
      • Salt: Just a pinch, I use sea salt.
      • Chocolate chips: Your favorite chocolate chips, semisweet or dark chocolate, regular or low-sugar. The mini chocolate chips work well too. Use no-sugar chips to reduce overall sugar in recipes.
      • Nuts: Walnuts provide a nice crunch and texture to these cookies. 
      • Vanilla: Real vanilla extract for the best flavor. Here is my favorite vanilla.

      Please see the recipe card for measurements. 

      Love hot chocolate? Here's spiked hot chocolate with optional liqueurs. It's like a liquid dessert. There's a kids version too.

      Substitutions and Variations

      • Use pecans instead of walnuts.
      • For alternative chocolate chips try: GoodSam chocolate chips, date-sweetened chocolate chips (they are good!), or these chocolate chips that are free from 14 common allergens. I'm shying away from brands with erythritol due to a recent study, and malitol, another hybrid sugar that gives some people digestive upset.
      • Try white chocolate chips, mini chocolate chips, or mint chips.
      • Chopped coconut is a nice add (unsweetened, not the sticky stuff).
      • Add a little cinnamon for cinnamon meringues.
      • Try crushed peppermint candy at Christmas or peppermint extract.

      Here's a bite-sized treat that's actually healthy but tastes like it's not; peanut butter oatmeal protein balls with chocolate chips. Keep them in the freezer!

      Chef's tip on whipping egg whites: Egg whites whip the best when they are at room temperature, but they separate more easily when the eggs are cold. So separate your eggs while they are cold, then allow the whites to warm up to room temperature for the best whipping and a nice stiff meringue.

      Recipe Instructions

      Be sure the egg whites are at room temperature before you start making forgotten cookies for best results. Cold egg whites do not whip well. Pre-heat the oven to 350º. Line a baking sheet with parchment paper or aluminum foil.

      Beaten egg white to make meringues at the light foamy stage in a stainless steel bowl.
      Step 1: With a hand mixer on low speed, whip egg whites, cream of tartar, and salt to a foamy stage.
      Meringues whipped to soft peak stage in a silver bowl.
      Step 2: Increase speed. Keep beating until soft peaks form. Add vanilla.
      Egg whites for meringue whipped to stiff peaks, ready to proceed.
      Step 3: Incrrease speed to high and str gradually adding sugar. Whip egg whites to stiff peaks.
      Properly whipped stiff egg white on a beater over a steel bowl.
      Step 4: Example of perfect stiff peaks, ready to proceed with recipe.
      Folding chopped nuts into whipped egg white batter
      Step 5: Gently fold chopped nuts into the stiff egg whites with a rubber spatula.
      Folding chocolate chips into meringue batter for cookies.
      Step 6: Gently fold in chocolate chips to complete the meringue batter.
      Forgotten meringue cookies portioned onto parchment lined cookie trays for baking.
      Step 7: Portion meringue batter onto parchment lined cookie trays. Place the cookie tray (s) into the oven, close the door, and turn the oven off. Do not open the oven until yo're ready to test to see if they are ready; it might be overnight or as little as 5 hours.

      Note on timing: In recipe testing, I've let forgotten cookies go as long as 17 hours and also had them ready in as little as 5 hours. Pull one from the oven and test around 5 hours to see if they are crisp enough for you.

      Chef's tip: How to make perfectly portioned cookies? Use a terrific little tool called a disher or a cookie scoop. They are handy for quickly and easily portioning many things, especially cookie batter and dough. Find them online. The size I use for forgotten cookies is the #30. The higher the number, the smaller the size. If you have a cookie scoop of a different size, say a #40, the cookies will be a little smaller (more cookies). For more free-form cookies, just use a tablespoon and dollop them onto the baking sheet.

      Forgotten Cookies vs. Chocolate Chip Meringues

      Forgotten cookies and chocolate chip meringue cookies have basically the same ingredients, but they are baked differently. 

      Forgotten cookies are placed in a pre-heated oven, then the oven is turned off and the cookies are left to slowly dry and crisp overnight (I've made them anywhere from 5 hours to 17 hours).

      This unique method creates a crisp exterior while the inside remains slightly chewy. Meringue cookies are baked at a low temperature for an extended time until they are fully dry throughout. This creates a uniformly crisp and light textured cookie.

      If you leave forgotten cookies in the oven long enough, they will completely dry like a chocolate chip meringue.

      A small plate with a bitten into meringue cookie and a whole cookie.

      Here's another way you can bake the forgotten cookies. Use ¾ of the chocolate chips folded into the batter with the walnuts, and sprinkle the other ¼ cup on top before baking.

      Chocolate chip meringue cookies with chocolate chips sprinkled on top before baking on a white plate.

      Recipe Tips for Success

      • Use room temperature egg whites. 
      • Skip plastic bowls to whip meringues, choose a metal bowl, glass bowl, or ceramic.
      • Don't try to make meringues on humid or rainy days.
      • Be sure your tools a squeaky clean.
      • Use the cream of tartar for stiffer whites. 

      Serving and Storage

      Enjoy forgotten cookies anytime a cookie snack attack happens! They also make a nice gift from the kitchen at Christmas. Be sure cookies are completely cool before storing or they might get chewy and sticky versus being crisp. 

      Because forgotten cookies are meringues, they are fragile and must be packaged carefully to avoid crushing. Use a cookie tin or other stiff airtight container that seals well to protect them as they are highly susceptible to moisture. 

      To stack them in a cookie tin, place a layer of parchment paper between each layer and don't overcrowd them. Store the container at room temperature in a cool, dry place. Avoid storing them in the refrigerator, as the humidity can cause the cookies to soften or become sticky.

      Forgotten cookies can typically be stored for up to 5-7 days if kept in an airtight container at room temperature.

      A round white plate piled with chocolate chip meringue cookies.

      Recipe FAQs

      Why did my forgotten cookies turn out chewy or sticky?

      Chewy or stick forgotten cookies could be due to several reasons. Humid conditions in the environment, insufficient baking or drying time, or improper storage could be the reasons.

      How long should I leave forgotten cookies in the oven?

      Overnight is the typical instruction, so about 8 hours. Exact timing depends on the heat retention of your oven and the size of your cookies. 

      Can I make forgotten cookies without cream of tartar?

      You can, but the risk is not getting nice stiff meringue when the egg whites are whipped as cream of tartar is a stabilizer and creates a firmer meringue.

      Why did my meringue not reach stiff peaks?

      Even the smallest amount of fat, such as egg yolk, may prevent the meringue from reaching optimal stiffness. Even residual fat in the  mixing bowl can effect the meringue development. Be sure your bowl and utensils are squeaky clean when making meringue. 

      More Sweet Treat Recipes

      For more sweet ideas, check out the desserts index page for inspiration!

      ⭐️Did You Make This Recipe?

      If you make forgotten cookies, please comment and let me know how you liked them. If they were a hit, please give it a 5 star rating! They really help other readers and I enjoy hearing from you.

      📖 Recipe

      A round white plate piled with chocolate chip meringue cookies.

      Forgotten Cookies

      Sally Cameron
      Here's a recipe that should be in everyone's cookie file. Once made, you will never forget these cookies. Note, room temperature whites whip better than cold ones.
      5 from 2 votes
      Print Recipe Pin Recipe
      Prep Time 15 minutes
      Cook Time 1 minute
      Drying time 8 hours
      Total Time 8 hours 16 minutes
      Course Cookies, Dessert
      Cuisine American
      Servings 10 yield 20 cookies
      Calories 171 kcal

      Equipment

      Ingredients
        

      • 2 large egg whites at room temperature (important!)
      • ⅔ cup sugar superfine works best if you have it
      • 1 cup chocolate chips
      • 1 cup chopped walnuts pecans
      • 1 teaspoon vanilla extract
      • ⅛ teaspoon cream of tartar
      • 1 pinch salt

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      Instructions
       

      • Pre-heat the oven to 350°F. Line a cookie baking sheet with parchment paper or aluminum foil.
      • Using a hand mixer, beat egg whites with cream of tartar and salt starting on slow speed until foamy. Increase speed and beat whites until soft peaks form. Increase speed to high and begin adding sugar gradually until all sugar is added and peaks are stiff and glossy. Gently fold the chocolate chips and nuts in by hand with a rubber spatula.
      • Drop cookie dough by tablespoons full onto the parchment. Alternatively for portioning, use a #30 cookie scoop (aka a disher, notes below). Place the cookies in the oven, turn the oven off, and allow the cookies to slowly dry and crisp overnight in the oven, door closed. Do not open the oven.
        NOTE: I've let forgotten cookies go as long as 17 hours (super crisp) and also had them ready in as little as 5 hours. Pull one from the tray and test around 5 hours to see if they are crisp enough for you.
      • In the morning, remove the cookies and taste test one. Cool cookies on a wire rack and package in an airtight container or cookie tin with a tight fitting lid. To layer cookies, place a piece of parchment or wax paper between the layers.
        Cookies keep on the counter for about a week. Do not refrigerate, as moisture is the enemy of meringues.

      Notes

      Variations:
      • Use pecans instead of walnuts.
      • Add some chopped coconut (unsweetened, not the sticky stuff).
      • Add a little cinnamon.
      • Use finely chopped chocolate instead of chips.
      • Add crushed peppermint or use peppermint chips for Christmas.
      •  
      •  
      •  

      Nutrition

      Serving: 2cookiesCalories: 171kcalCarbohydrates: 21gProtein: 2gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 1gSodium: 15mgPotassium: 121mgFiber: 1gSugar: 11gVitamin A: 2IUVitamin C: 0.2mgCalcium: 25mgIron: 0.3mg
      Tried this recipe?Let us know how it was with a comment and leave a star rating!

      Forgotten cookies, called so because you make the batter and portion them, then put them in the oven and forget about them overnight. An old fashioned treat and cookie recipe that should be in everyone's cookie file. Once made, you will never forget these cookies. Note, room temperature whites whip better than cold ones.

      Makes: about 15-16 cookies

      Ingredients

      • 2 large or extra large egg whites (at room temperature)
      • ⅛ teaspoon cream of tartar
      • A pinch of salt
      • ⅔ cup sugar
      • 1 cup chocolate chips
      • 1 cup chopped walnuts
      • 1 teaspoon vanilla extract

      Directions

      1. Pre-heat the oven to 350º. Line a baking sheet with baking parchment paper.
      2. Using an electric hand mixer, beat egg whites with cream of tartar and salt until whites are stiff. Fold in the stevia, chips and walnuts by hand. This will make a flatter cookie. See notes below for options.
      3. Drop tablespoonfuls of the batter onto the parchment lined baking sheet. You should make about 15-16 cookies. Place the baking sheet in the oven and turn it off. Leave the cookies to bake and dry until morning, or about 6-8 hours, until crisp.

      Notes on sugar options - If you are going to use all sugar or half sugar/half stevia, add the sugar to the egg whites when they are frothy when beating with the mixer. Beat until stiff, the fold in chips and nuts.  If you want more of a mounded cookie versus a flat cookie, do this for the all stevia version too.[/recipe]

      Subs: pecans for walnuts, what about for a nut allergy?

      How to Make Maple Butter

      by 1 Comment

      Creamy, luscious, and sweetened with pure maple syrup, maple butter takes a minute to make with just two ingredients. It's terrific smeared on fresh cornbread or muffins, or dolloped on waffles and pancakes. Rather make honey butter? I'll show you the flavor options and even a dairy-free option to sweeten up your day.

      A jar of homemade maple butter with maple drizzle on top and small spreader.

      While homemade cornbread was baking, I made this terrific maple butter to go with it. This is a maple butter recipe, not maple cream. Making maple cream, which is cooked and whipped maple syrup, takes a candy thermometer. This is way easier, sometimes called maple syrup butter. 

      [feast_advanced_jump_to]

      Why You'll Like This Recipe

      • Homemade maple butter takes a minutes to make.
      • It's a versatile spread and topping (see ideas below).
      • Just two ingredients!

      Try it atop these crispy golden gluten-free waffles for a terrific weekend breakfast.

      Recipe Ingredients

      Simple ingredients for making maple butter, unsalted butter and maple syrup on a counter.
      • Butter: You want unsalted good quality butter (also called sweet butter.) For dairy-free use a good unsalted plant butter (in cubes not tubs) such as Miyoko's.
      • Maple syrup: Buy only real maple syrup, not the fake colored corn syrup that looks like maple syrup. It's just corn syrup and fake flavoring. Ick!

      Please see the recipe card for measurements.

      Chef's tip: Buying maple syrup. The grading of maple syrup changed years ago. The old A, B, and C system went away. All maple syrup is now labeled Grade A to reduce confusion. Grade A maple syrup has four levels better describing color and flavor. Grade A Golden is delicate, Grade A Amber is rich, Grade A Dark is robust, and Grade A Very Dark is strong. Want help choosing? Read more information on the grades here.

      Substitutions and Variations

      For variations on sweet flavored butters try these:

      • Swap in your favorite honey for honey butter.
      • Add cinnamon for a cinnamon butter.
      • Make vanilla bean butter by adding vanilla bean paste or ground vanilla bean.
      • For a zero-sugar honey butter, use this monk-fruit based honey.
      • For a zero-sugar use this monk-fruit based maple syrup.
      • Combine these flavors! Vanilla, cinnamon, and maple, delish!
      • Add pumpkin pie spice in fall!

      Of course you can make savory flavored butters (aka compound butters) too but that's a different post (in the works)!

      Make this simple stovetop seared salmon and top with a dollop of maple butter with a little Dijon mustard whipped in.

      How to Make Maple Butter

      Start by bringing two sticks (half a pound) of unsalted butter to room temperature so it's very soft. Leave it sit on the counter for about an hour.

      Two sticks of butter in a glass bowl with maple syrup.
      Step 1: Add the very soft butter and maple syrup to a medium bowl.
      Whipped butter in a glass bowl with sliver beaters.
      ​Step 2: With an hand mixer, whip maple butter together until it's a creamy, smooth consistency, about 1 minute. Taste and add more maple or flavorings if desired.
      A bowl of finished maple butter with maple drizzle and a wooden spreader.

      Chef's tip: If you're making a bigger batch for a crowd, you can use the bowl of a stand mixer fitter with a paddle attachment or whisk attachment.

      Serving Suggestion

      • Use it on top of pancakes, waffles, or french toast.
      • Smear it on muffins, cornbread, and banana bread.
      • Slather it on warm toast, biscuits, English muffins, or dinner rolls. 
      • Spread a little inside these gluten-free crepes and fold them for dessert.
      • Drizzle over roasted or steamed vegetables.
      • Mix it into oatmeal, overnight oats, or porridge.
      • Mix it into whipped sweet potatoes.
      • Try glazing ham, pork, chicken, or salmon with it. Try adding a little Dijon mustard.

      Storage

      Maple butter is perishable and must be stored in the refrigerator, not at room temperature. It keeps for 1-2 weeks in an airtight container in the refrigerator, or it can be frozen for several months.

      To bring maple butter back to a usable, spreadable consistency, there are two ways:

      • Allow the container to stand at room temperature until it's soft enough to spread.
      • Briefly microwave it on low power to melt it (which looks like a mess), then let it cool back in the refrigerator just until it starts to solidify, then re-whip. I've done this and it works great. It's gets nicely creamy and spreadable again.
      A slice of golden cornbread topped with maple butter on a white plate.

      Recipe FAQs

      What is maple butter made from?

      The first question is maple cream or maple butter? They are two different things sometimes called the same. Maple cream is made by cooking down maple syrup then whipping it. It is sometimes called maple butter. Real maple butter is simply good quality unsalted butter whipped with maple syrup. The first one takes abut 45 minutes to make, and maple butter, about 1 minute.

      What type of maple syrup should I use?

      Try Grade A Amber or Grade A Dark maple syrup for good strong maple flavor. The darker the color of the syrup, the more robust the flavor, the maple butter will taste.

      Does maple butter need to be refrigerated?

      Yes, it must be refrigerated to prevent spoilage. Do not store it on the kitchen counter. It can also be frozen.

      There are lots of yummy ways to use maple butter and it's flavor variations.

      ⭐️Did You Make This Recipe?

      If you make this recipe, please 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 enjoy hearing from you.

      📖 Recipe

      A glass jar of freshly whipped maple butter with maple drizzle and wooden spreader.

      Maple Butter

      Sally Cameron
      Creamy, luscious maple butter takes 1 minute to make and is deliciously usable in so many ways! You need very soft room temperature butter to whip easily.
      5 from 1 vote
      Print Recipe Pin Recipe
      Prep Time 1 hour
      Cook Time 0 minutes
      whiping time 1 minute
      Total Time 1 hour 1 minute
      Course condiment
      Cuisine American
      Servings 16
      Calories 120 kcal

      Equipment

      Ingredients
        

      • ½ pound unsalted butter two cubes, or dairy-free butter
      • ⅓ cup amber or dark real maple syrup

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      Instructions
       

      Maple Butter

      • Allow butter to come to room temperature before whipping, about an hour or two. Unwrap it to facilitate softening.
      • Add the very soft butter and maple syrup to a medium bowl and whip together until creamy, fluffy and smooth, about 1 minute. It's ready to serve, best at room temperature when soft.

      Storing and Re-Using

      • Maple butter lasts in the refrigerator 1-2 weeks or freezes for several months. If it is hardened in the refrigerator, to make it creamy and spreadable again, either leave it out on the counter for about an hour until soft, or briefly melt in the microwave on low power, pace back in the refrigerator until it begins to soldify again, then re-whip.

      Notes

      Fun flavor variations:
      • Swap the maple for your favorite honey for honey butter.
      • Add cinnamon for a cinnamon butter.
      • Make vanilla bean butter by adding vanilla bean paste or ground vanilla bean.
      • For a zero-sugar honey butter, use this monk-fruit based honey.
      • For a zero-sugar maple butter use this monk-fruit based maple syrup.
      • Combine these flavors! Vanilla, cinnamon, and maple, delish!

      Nutrition

      Serving: 1tablespoonCalories: 120kcalCarbohydrates: 5gProtein: 0.1gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 30mgSodium: 2mgPotassium: 18mgSugar: 4gVitamin A: 354IUCalcium: 11mgIron: 0.01mg
      Tried this recipe?Let us know how it was with a comment and leave a star rating!

      Gluten Free Cornbread Recipe (no flour)

      by 9 Comments

      I’ve tested this gluten-free cornbread recipe over and over to ensure it’s just right for you. The result? A moist cornbread with bold corn flavor and tender crumb, made without flour, so it’s naturally gluten-free and enjoyable by everyone. Best of all, it’s quick and easy to make in one bowl in 30 minutes. Dairy-free option.

      A square piece of golden cornbread with a stack of pieces behind it on a wire rack.

      After baking batch after batch of corn bread, trying different corn and grain blends, sugar versus honey, milk versus buttermilk, different temperatures and pans, I’ve come up with an easy gluten-free cornbread recipe. It's not the cake-y style of cornbread, but more rustic and textured as there is no flour. It's my almost Southern cornbread.

      After all of the testing, I think this is the best cornbread, but that's for you to decide! If you bake a batch, please let me know what you think.

      Why You'll Like This Recipe

      • Naturally gluten-free, no wheat flour or GF flour.
      • Sweetened with a honey, no sugar, for honey cornbread.
      • Made with buttermilk (dairy-free option).
      • Moist cornbread, not dry.
      • Perfect side dish for soup, salad, or works in cornbread dressing for the holidays

      What goes good with cornbread? Try this southwestern turkey chili recipe.

      Cornbread Ingredients

      Ingredients in prep bowls on a kitchen counter for making cornbread.
      • Gluten-free cornmeal: Pure cornmeal is naturally gluten-free. If you're gluten-free or celiac, purchase cornmeal labeled gluten-free to certify there is no cross contamination of the corn meal during packaging. For that classic golden color, buy yellow cornmeal, and don't buy corn flour. Its totally different.
      • Xanthan gum: Helps as a binder and provides structure.
      • Baking powder: Buy aluminum free and check the date on your package to see it's not expired.
      • Baking soda: To leaven or lighten the cornbread.
      • Milk: Low fat buttermilk (see sub below).
      • Eggs : Large un-cracked eggs.
      • Butter: I only use and buy unsalted butter to control the salt and recommend you do the same.
      • Sweetener: Honey replaces white sugar in this cornbread recipe, use a mild flavored honey such as clover, orange blossom, or acacia honey.

      Please see the recipe card for measurements.

      For soups to accompany cornbread, try this Instant Pot lentil soup or check out the soup recipes index for lots of delicious options.

      Chef's tip: Buying cornmeal. I use the medium grind stone ground yellow organic cornmeal from Bob's Red Mill. They do not make one both GF and organic, but all of their products are non-GMO. Buy what is best for you. If you have Celiac disease, you'll need certified gluten-free cornmeal.

      Substitutions and Variations

      • For dairy-free cornbread, use a dairy-free milk such as strained unsweetened almond milk or coconut milk, adding 1 ½ tablespoons of lemon juice or apple cider vinegar (to give it the acidity of buttermilk); let is stand for 5-10 minutes or until curdled (lumpy).
      • For dairy butter substitution use plant-based butter. Buy solid cubes, not the tub stuff.
      • For a sweeter cornbread, use a little more honey.
      • If you can't use xanthan gum, swap for an equal amount of guar gum or twice as much psyllium husk (not powder).

      Chef's Note: What is xanthan gum? Xanthan gum helps mimic the structure of gluten in baked goods where there is no wheat. Just a little is all that's needed. It is used in gluten-free baking to add volume, bind, and thicken. It’s available in the baking section of most grocery stores. An option to xanthan gum is guar gum. It's less expensive and widely available. I have not tested the recipe yet with guar gum but it should produce the same result.

      Recipe Instructions

      Tool note: I prefer gluten-free cornbread baked in a light colored metal square pan versus a dark non-stick one or a cast iron skillet. A square of parchment in the bottom helps protect the bottom and make sure it came out of the pan easily or just use cooking spray. I've done both.

      A glass mixing bowl with cornmeal and dry ingredients with a silver whisk.
      Step 1: Add dry ingredients (cornmeal, baking powder and soda, gum, salt) to a large bowl and whisk together.
      Wet ingredients added to the bowl for golden cornbread batter.
      Step 2: Whisk the wet ingredients (milk, melted butter, honey, eggs) together in a large measuring cup then pour into the dry ingredients.
      Cornbread batter whisked together in a glass bowl with a whisk.
      Step 3: Whisk the wet ingredients into the dry ingredients until smooth.
      Cornbread batter poured into a square silver baking pan ready to bake.
      Step 4: Pour batter into the prepared baking pan (spray or parchment).
      A square loaf of golden brown cornbread on a wire cooling rack.
      Step 5: Bake until golden brown, the top feels firm, and a toothpick or cake tester comes out the the center with moist crumbs. Allow to cool for a few minutes then gently remove from the pan to cool on a wire rack.

      Serving Suggestions

      Gluten-free cornbread is nice with a bowl of soup or chili, alongside a salad, as a snack, or turned into cornbread dressing for a Thanksgiving turkey, roast chicken, or holiday ham. What else is classic? See below.

      A piece of golden cornbread topped with maple butter on a white plate with fork.

      Homemade Maple Butter

      Smear a piece of this savory cornbread with homemade maple butter or honey butter. It's super easy to make in a minute! All you need is 2 sticks soft unsalted butter and some maple syrup or honey. Find the recipe for homemade maple butter here.

      Glass jar of yellow whipped maple butter with maple drizzle on top.

      Storing Cornbread 

      Leftover cornbread keeps on the counter well wrapped for 3 days or in the refrigerator. It also freezes well, for about 3 months, wrapped in plastic wrap then foil, then into a zip bag. Be sure to label and date. 

      Recipe FAQs

      Is cornmeal gluten-free?

      Yes, cornmeal is a naturally gluten-free grain, however if you follow a gluten-free lifestyle or are celiac, be sure to purchase a package that is certified gluten-free so there is no cross-contamination during packaging.

      Are cornmeal and polenta the same thing?

      They are almost the same. Cornmeal is usually more finely ground and polenta is a bit more of a coarse grind (as are grits). Cornmeal is often used for making cornbread and muffins (or cornmeal mush), and polenta for a traditional Italian savory side dish of the same name.

      Historically, they start with different kinds of corn; for American Southern grits or cornmeal, it's dent corn, for Italian polenta, it's flint corn. Today, they terms are often used interchangeably but there are differences.

      What kind of cornmeal should I use?

      Cornbread is best with a medium grind, stone-ground cornmeal. Using a fine ground cornmeal will yield a denser cornbread. Coarse grind yields a more granular texture. Use what the recipe calls for is the safest option for making good cornbread.

      What makes a cornbread recipe Southern?

      No flour or very little flour, recipes are usually all cornmeal, like this one. Also little to no sugar, and baking it in a cast iron pan or skillet for a more golden crust. Butter is a preferred fat, but sometimes a southern cook will use lard or bacon fat. I prefer butter.

      More Baking Recipes

      Love to bake? Try these easy quick breads and muffin recipes.

      ⭐️Did You Make This Recipe?

      If you make gluten-free cornbread, please comment and let me know how you liked it, and if you loved it, please give it a 5 star rating! They really help other readers and I enjoy hearing from you.

      📖 Recipe

      A single piece of gluten-free cornbread on a white plate with silver fork with pieces stacked behind.

      Gluten-free Cornbread (no flour)

      Sally Cameron
      With a golden color and tender crumb, this gluten-free cornbread has big corn flavor and can be enjoyed by anyone following a GF diet as it is naturally gluten-free. Its nice with a bowl of soup, chili, or a cup of tea for a snack. It’s also wonderful in cornbread dressing for Thanksgiving and Christmas turkeys or with roast chicken during the year.
      5 from 1 vote
      Print Recipe Pin Recipe
      Prep Time 10 minutes
      Cook Time 25 minutes
      Total Time 35 minutes
      Course Breakfast, Side Dish, Snack
      Cuisine American
      Servings 9
      Calories 169 kcal

      Equipment

      Ingredients
        

      Dry ingredients

      • 1 ½ cups gluten-free cornmeal 8 ounces
      • 1 ½ teaspoons baking powder 6 grams
      • 1 teaspoon xanthan gum 4 grams
      • ¾ teaspoon baking soda 2 grams
      • ¾ teaspoon salt 5 grams

      Wet ingredients

      • 1 ¼ cups low fat buttermilk remember to shake it!
      • 2 large eggs beaten
      • 2 tablespoons unsalted butter melted and cooled slightly
      • 2 tablespoons honey

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      Instructions
       

      Mix Dry Ingredients

      • Gather up your ingredients and pre-heat the oven to 375 degrees. In a large bowl, add the cornmeal, xanthan gum, baking powder, baking soda and salt. Whisk to incorporate.

      Mix Wet Ingredients

      • Whisk in the buttermilk (or dairy-free substitution) until smooth, then add the eggs, melted butter and honey. Whisk until the batter is well mixed.

      Pout Batter, Bake and Cool

      • Cut a square of parchment to fit into the bottom of an 8″x8″ square light colored baking pan. Spray with nonstick spray. Pour batter into the pan. Bake for approximately 20-25 minutes (I have a convection oven) on the center rack, or until the cornbread is golden and a toothpick stuck in the center comes out clean. The cornbread will be pulling away from the sides of the pan slightly. Use your nose. When the cornbread is done you’ll really smell it. Remove from the oven and turn out onto a cooling rack.
      • To serve, cut into squares or to make the cornbread dressing, see the post for cornbread stuffing on how to cut and dry the cornbread.

      Notes

      For no-dairy cornbread, substitute almond milk for the buttermilk, mixed with 1 ½ tablespoons of lemon juice or apple cider vinegar to give it the needed acidity to activate the leavening agents. Allow it to stand for 10 minutes until it curdles and turns lumpy (don't rush this step).
      To substitute xanthan gum, use the same amount of guar gum or use twice as much Pysillum husk (not powder). 

      Nutrition

      Calories: 169kcalCarbohydrates: 25gProtein: 5gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 49mgSodium: 432mgPotassium: 155mgFiber: 3gSugar: 6gVitamin A: 153IUVitamin C: 0.4mgCalcium: 87mgIron: 1mg
      Tried this recipe?Let us know how it was with a comment and leave a star rating!

      One Pan Italian Chicken Thighs

      by 18 Comments

      Made with budget-friendly chicken thighs and a few pantry staples, these rustic Italian chicken thighs are a hearty weeknight meal. Cooked in one pan on the stovetop, it's healthy comfort food that’s easy to prepare and full of flavor. Serve over pasta, rice, or on its own with all the delicious juices and vegetables for a satisfying dinner. If you enjoy Chicken Cacciatore, you'll enjoy this recipe too.

      A white pan full of braised chicken thighs in red sauce with herbs, mushrooms, rosemary sprigs.

      This juicy Italian chicken thighs recipe will remind you of Chicken Cacciatore or Hunters Chicken (cacciatore means hunter in Italian). Chicken thighs are braised with vegetables, tomatoes, wine, and herbs. It is an easy weeknight meal, or make them ahead on the weekend and serve during the week as they re-heat well. A delicious meal with big flavors the whole family will enjoy.

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      Why You'll Like This Recipe

      • One-pot simplicity.
      • Tender chicken with rich flavors and delicious sauce.
      • Healthy comfort food.
      • Leftovers make a great lunch or freeze.

      If your family loves Italian-inspired meals, try this reader favorite, Easy Chicken Parmesan.

      Recipe Ingredients

      Ingredients for Italian chicken thighs in prep bowls on a gray counter.
      • Oil: Extra Virgin olive oil is the best, great flavor and healthy.
      • Chicken: Bone-in, skin on chicken thighs. The dark meat is moist and delicious, as the bone adds flavor and moisture. Buy them the same size if possible. Options below.
      • Artichoke hearts: Canned or jarred are fine, my non-traditional swap for bell peppers.
      • Onion: Brown, yellow, white, or sweet onions.
      • Tomatoes: Canned diced tomatoes.
      • Mushrooms: Either white mushrooms or brown mushrooms, medium size.
      • Broth: Either homemade chicken broth or low sodium store chicken broth.
      • Wine: Use a little dry red wine or dry white wine to deglaze the pan (optional)
      • Garlic: Fresh garlic cloves add the most flavor, but a tube puree works too.
      • Herbs: I use a dried Italian seasoning blend including rosemary, oregano, and thyme. Finish with a little fresh parsley if desired. A few sprigs of fresh rosemary or fresh thyme are nice added in as the chicken finishes for extra flavor and color.
      • Red pepper flakes: For zesty Italian chicken thighs that have just a little kick.
      • Parmesan cheese: As a garnish over the top at serving, optional.

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

      For another chicken thigh recipe, try these baked teriyaki chicken thighs.

      Chef's tip: When you need a little wine to deglaze a pan, don't open a big bottle. Get the airline sized bottles at the market. They work great. I always have them in the pantry for such a purpose.

      Substitutions and Variations

      • Chicken substitutions:
        • Use boneless skinless chicken thighs. Get 2 pounds for 4 people.
        • Substitute bone-in chicken breasts, cut them in half crosswise or use them whole, you'll need 4 pieces.
        • For boneless, skinless chicken breasts, get 2 pounds. You can cook them whole or cut them into large pieces.
      • Use individual Italian herbs such as dried oregano, basil, marjoram, thyme, or rosemary.
      • For all fresh herbs, use 2-3 times as much as dried herbs.
      • Add thinly sliced bell peppers (more veggies is always good), or swap them for the artichoke hearts.

      Chef's Note: What is braising? Braising is a classic, two step method of cooking. Sear or brown on one side for good color, then simmer with a liquid, covered, for flavor and tenderness until done. Braising is a terrific technique to learn, and how these Italian chicken thighs are cooked.

      How to Make Italian Chicken Thighs

      Be sure to read the recipe card for detailed directions.

      Trimming chicken thighs of extra far on a cutting board.
      Step 1: Trim excess fat, then season with salt and black pepper.
      Searing chicken thighs in a wide shallow pan, skin side down, in olive oil.
      ​Step 2: Add oil oil to hot pan, sear chicken skin side down until golden.
      Crispy golden chicken thighs in a white pan ready for next step.
      Step 3: When skin is golden brown, remove from pan and reserve on a baking sheet. Remove all but a tablespoon of fat.
      Adding onion, garlic, and artichoke hearts to the pan to make a sauce.
      Step 4: Add onion and saute until soft, add garlic, artichoke hearts and cook another 2-3 minutes.
      Deglazing the pan with wine and broth for a tasty sauce.
      ​Step 5: Add the wine and deglaze the pan, scraping up the browned bits on the bottom. Add broth.
      Adding tomatoes, mushrooms, and chicken back to the pan to finish cooking.
      Step 6: Stir in the tomatoes, mushrooms, then nestle the chicken into the pan.
      White pan with a glass lid on the stovetop cooking chicken thighs and vegetables.
      Step 7: Place a tight fitting lid on top and when bubbling, turn the heat down to low and cook (braise) for 15-18 minutes until a instant-read thermometer reads the internal temperature of 165°F in the thickest part of the largest piece. 

      To Thicken the Sauce

      The sauce is very juicy. If you want to thicken it just a bit, add 2 teaspoons of cornstarch to a tablespoon of water to a small bowl and stir until smooth. Add a little of the hot pan sauce and stir, then stir into the pan. Its easier if you remove the chicken but I did it all in the pan and it worked. Just stir through. Cook for a minute then serve.

      The Right Pan

      Choose a pan wide enough that you can get all of the chicken thighs in a single layer and deep enough that you can add the rest of the ingredients without it bubbling over. You will also need a tight fitting lid. This Le Creuset 3 ½ quart casserole with glass lid is what is in the photos and it's a great buy.

      Other options, a 3 ½ quart Le Creuset brasier or a 5 ½ quart Le Creuset Dutch oven works too, even if you need to brown the chicken thighs in batches. It's a basic kitchen workhorse. For a less pricey option, try this Lodge round casserole with lid.

      For another braised chicken dish, try these braised chicken breasts with creamy cashew gravy.

      Serving Suggestions

      Serve Italian chicken thighs over pasta noodles, zucchini noodles, or rice. Add a tossed green salad with a homemade Italian dressing to balance things out. You can also serve Italian chicken thighs alone in a shallow bowl with just the juices and veggies.

      For garnishes, a dusting of fresh grated Parmesan cheese over the top adds a salty rich flavor. Also nice is some fresh finely chopped flat leaf (Italian) parsley.

      Leftover chicken makes a nice lunch the next day. Place chicken in an airtight container and top with the extra vegetables and sauce, Chicken keeps for 3 days or freezes for longer, up to 3 months for the best flavor and texture.

      White shallow pan with browned chicken thighs and red sauce with herbs, mushrooms, and rosemary.

      More Chicken Recipes

      Chicken is such a versatile and healthy protein. Here are more chicken recipe to add to your repertoire. Your family will never get bored with the same old chicken dish.

      ⭐️Did You Make This Recipe?

      If you make these Italian chicken thighs, please comment and let me know how you liked it, and if you loved it, please give it a 5 star rating! They really help other readers.

      Oroginally published 2-24-2015, totally updated 10-24.

      📖 Recipe

      A round pan of golden chicken thighs in red sauce with rosemary on the side.

      Easy Italian Chicken Thighs

      Sally Cameron
      With chicken thighs and a few pantry items you can have this satisfying dish on the table in no time.  Serve over brown rice noodles, zucchini noodles or rice. As chicken thighs vary in size, you may have to eye it at the market and choose pieces over the weight. 
      3.72 from 7 votes
      Print Recipe Pin Recipe
      Prep Time 15 minutes
      Cook Time 30 minutes
      Total Time 45 minutes
      Course Main Course
      Cuisine Italian
      Servings 4
      Calories 673 kcal

      Equipment

      Ingredients
        

      • 3 pounds bone-in, skin on chicken thighs buy similar sized pieces
      • ½ teaspoon sea salt
      • ¼ teaspoon ground black pepper
      • 1 tablespoon olive oil
      • 1 tablespoons olive oil
      • ½ medium onion, chopped ¾ cup
      • 6 ounces artichoke hearts canned or jar quartered, drained
      • 3 cloves garlic finely chopped
      • 2 teaspoons dried herbs Italian blend, or oregano, basil, thyme.
      • 1 pinch red pepper flakes
      • ¾ cup chicken broth low sodium
      • ½ cup red wine or white wine optional, or use more broth
      • 1 15 ounce can diced tomatoes juice and all
      • 8 ounces medium mushrooms quartered

      Optional garnishes

      • 2 teaspoons fresh chopped parsley or oregano optional
      • 2 tablespoons grated Parmesan optional, skip for dairy-free

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      Instructions
       

      • Trim excess fat and skin from chicken thighs. Season chicken with salt and pepper. Heat olive oil in a wide shallow pan over medium heat large enough to hold the chicken flat in a single layer over medium heat. Use a 5 ½ quart Dutch oven, 3 ½ quart brasier, or 4 quart saute pan.
        Add the chicken skin side down and cook until the skin has a golden crust, 5-7 minutes. Remove the chicken to a plate or rimmed baking pan.
      • Drain excess chicken fat but leave a tablespoon. Add onion to the pan. You should hear a light sizzle when the onion hits the surface. Cook onion until soft, about 2-3 minutes, then add the garlic and cook another 30 seconds. Turn the heat down if needed so the onion does not burn.
        Add the artichokes hearts, dried herbs, and red pepper and cook 1-2 minutes. Add the wine and broth and cook 2-3 minutes, scraping up the browned bits on the pan bottom.
      • Add the tomatoes with their juices to the pan and stir to mix them in. Nestle the chicken thighs into the vegetables and add the mushrooms. Turn the heat up until the pan is bubbling.
        Place the lid on the pan, turn heat to low and cook until the chicken reaches an internal temperature of 165°, 15-18 minutes. Sprinkle with fresh herbs and Parmesan to serve.

      Notes

      Serving suggestion
      Serve Italian chicken thighs over pasta noodles, zucchini noodles, or rice. Add a tossed green salad with a homemade Italian dressing to balance things out. You can also serve Italian chicken thighs alone in a shallow bowl with just the juices and veggies.
      To thicken the sauce
      Add 2 teaspoons of cornstarch to a tablespoon of water in a small bowl and stir until smooth. Add a little of the hot pan sauce and stir, then stir the thickening mixture back into the pan. Its easier if you remove the chicken but I've done it all in the pan and it worked. Just stir through. Cook for a minute to be sure the cornstarch is cooked, then serve.

      Nutrition

      Calories: 673kcalCarbohydrates: 10gProtein: 44gFat: 48gSaturated Fat: 12gTrans Fat: 1gCholesterol: 238mgSodium: 546mgPotassium: 815mgFiber: 2gSugar: 3gVitamin A: 238IUVitamin C: 4mgCalcium: 74mgIron: 3mg
      Tried this recipe?Let us know how it was with a comment and leave a star rating!

      Easy Gluten-Free Pumpkin Bread Recipe

      by Leave a Comment

      Craving the perfect fall treat that’s easy to make, gluten-free and dairy-free? This gluten-free pumpkin bread recipe has everything you need for delicious autumn baking. With a blend of warm spices, creamy pumpkin purée, and just the right amount of sweetness from brown sugar, it’s moist, tender, and packed with cozy flavor. Best of all, you probably have everything in your pantry—so let’s get baking!

      A sliced loaf of pumpkin bread on a wire cooling rack with a knife and coffee.

      Fall and baking just go together. So if you're craving something with pumpkin and spices, something easy to make and bake, here's the answer: gluten free pumpkin bread. The ingredients are simple and the results delicious.

      [feast_advanced_jump_to]

      Why You'll Like This Recipe

      • Warm spices for fall flavor.
      • It's a "quick bread", easy to make with simple ingredients.
      • Perfect for breakfast or an afternoon snack.
      • Freezes for up to 3 months.
      • Serve it with this easy maple butter!

      Here's another easy gluten-free bread recipe, my Irish Soda Bread. It's not just for St. Patrick's Day!

      Recipe Ingredients

      Ingredients for pumpkin bread in small prep bowls on a marble counter.
      • Pumpkin puree: Use pure canned pumpkin puree, not pumpkin pie filling.
      • Flour: I tested with King Arthur Measure for Measure GF flour. Other flours may work, I just haven't tried them. If your blend does not have xanthan gum, add ½ a teaspoon to your flour. It helps bind, thicken, and emulsify the batter.
      • Baking soda and powder: Both are needed as leavening agents for light fluffy structure.
      • Sugar: I went with all light brown sugar for this pumpkin bread, for more flavor and moisture than white sugar.
      • Eggs: Large eggs. I have not tested flax eggs for vegan pumpkin bread.
      • Oil: Use a healthy neutral oil.
      • Vanilla: Use good vanilla extract, the real stuff. Here is the best vanilla and my favorite brand. If you love vanilla, get some of their vanilla paste too.
      • Warm spices: Use ground cinnamon, ground nutmeg, allspice, ground ginger, and a little ground cloves.

      For measurements please see the recipe card. You'll need a 9x5 light metal baking loaf pan.

      For another easy baking recipe, try this naturally gluten-free cornbread.

      Chef's Tip on Oil: I use Zero Acre Farms and it's terrific for all neutral cooking oil needs. It's fermented from sugarcane plants (isn't that cool?), full of monounsaturated fat, with a high smoke point and a clean taste. Don't use vegetable oil. It's industrially processed and terrible for you. Toss it. We have better options today. This is now my #2 oil along side olive oil.

      Substitutions and Variations

      • For other oil options, use quality avocado oil or coconut oil melted, or expeller pressed grapeseed oil.
      • If you like nuts, add ½ cup - ¾ cup of finely chopped pecans or walnuts to the batter. Fold it in by hand before baking.
      • Swap a pumpkin spice blend for the individual spices.
      • For coconut sugar, substitute a cup of coconut sugar for the brown sugar, with one note. Coconut sugar looks and tastes a lot like brown sugar, but it doesn't hold as much moisture. This pumpkin bread is super moist, so it should work without becoming dry.

      For another homemade baked treat, try this golden gluten-free cornbread.

      How to Make Pumpkin Bread

      Flour and spices for pumpkin bread in a glass bowl.
      Step 1: Sift dry ingredients into a medium bowl. Whisk well to combine.
      Egg, oil, pumpkin puree, and brown sugar in a glass bowl.
      Step 2: Add eggs, oil, pumpkin, brown sugar, and vanilla to another bowl.
      The start of pumpkin batter after being mixed smooth.
      Step 3: With an electric hand mixer, beat wet ingredients until smooth.
      Unmixed dry ingredients and wet ingredients in a bowl for making pumpkin bread.
      Step 4: Add dry ingredients to the bowl.
      Finished pumpkin bread batter, smooth and creamy, ready to bake.
      Step 5: Beat the batter for 4 full minutes, until smooth and creamy.
      Pumpkin bread batter in a silver metal baking pan ready for the oven.
      Step 6: Pour the finished batter into a 9x5 light metal baking pan sprayed with cooking spray. Bake at 325°F for 1 hour. 
      A sliced loaf of pumpkin bread on a black wire cooling rack.
      Step 7: Remove pumpkin bread from the oven, run a thin spatula or knife around the inside edge, then gently turn the bread out onto a wire cooling rack. Cool completely before slicing.

      Gluten-Free Baking Tips

      This is why gluten-free pumpkin bread is done as it is. Many of these tips are also for general gluten-free baking.

      • Gluten-free flours need resting time to hydrate for best results. Don't skip this step.
      • Since there is no gluten to toughen the bread from beating, beat it well to aerate and help build structure.
      • More leavening is needed to lighten the batter and final result, so I use more baking soda and powder.
      • Gluten-free baking often requires a little lower temperature (25°F) and maybe a longer bake time.
      • Use a GF flour blend with xanthan gum to bind the ingredients, which is usually the role of gluten in wheat flour.

      Chef's Tip: Pumpkin and chocolate chips is a great combination, try this pumpkin cake with chocolate chips sweetened with maple syrup.

      Serving Suggestions

      Gluten-free pumpkin bread is terrific with a cup of coffee at breakfast or a cup of tea for an afternoon snack. Tuck a wrapped piece into a briefcase or lunch bag. It's a welcome treat pretty much anytime especially in fall.

      It's delicious plain but also nice dressed up for dessert with a dollop of softly whipped cream sweetened with a little sugar and vanilla extract. Also nice is a little cream cheese frosting. Serve it at room temperature or warm it up.

      How to Freeze Pumpkin Bread

      Be sure the pumpkin bread is completely cooled in a wire rack. Wrap and seal in plastic wrap, then in aluminum foil, and then into a freezer bag. This keeps the bread from drying out and avoids freezer burn.

      Be sure to label and date the package. Bread freezes well for up to 3 months. To thaw, place overnight in the refrigerator.

      A golden loaf of pumpkin bread sliced and ready to enjoy with coffee.

      Recipe FAQs

      What gluten-free flour is best for pumpkin bread?

      The best gluten-free flour blend for pumpkin bread is the one that the recipe creator identifies in the recipe as tested with. There are many differences in gluten-free flour blends. Even when the ingredients look the same or similar, they may provide a different result.

      Choose a gluten-free flour blend that has xanthan gum, or add it. It helps with structure, acts as a binder (because gluten is a binder), and helps the moisture of the pumpkin bread batter so your pumpkin bread doesn't crumble. If your blend does not have xanthan gum, add a ¼ teaspoon per cup of flour. It's the secret weapon of GF baking.

      Can I substitute different sweeteners?

      Yes, but realize your result when experimenting might be a little different than the original recipe, plus any changes may effect baking times. That being said, you can generally swap coconut sugar, turbinado, demerara or sucanat (coarse brown raw sugars) for brown sugar. To swap maple syrup or agave syrup for sugar, use ⅔ as much.

      Another swap, to reduce sugar and carbs is to use either a white granulated monk fruit/allulose blend or the golden monk fruit. Try substituting half and half to start, and if you are happy with that, try all monk fruit.

      How should I store gluten-free pumpkin bread?

      Pumpkin bread can be stored on the kitchen counter well wrapped for 3 days. If you prefer, it can also be refrigerated. For freezing, wrap in plastic film, then sealed in foil, then into a freezer bag with the air pressed out for up to 3 months.

      More Pumpkin Recipes

      For more delicious fall recipes with pumpkin, try these pumpkin recipes. From soups to smoothies, pumpkin is for more than dessert!

      ⭐️Did You Make This Recipe?

      If you make this pumpkin bread recipe, please comment and let me know how you liked it, and if you loved it, please give it a 5 star rating! They really help other readers.

      📖 Recipe

      A golden loaf of pumpkin bread sliced and ready to enjoy with coffee.

      Gluten-free Pumpkin Bread

      Sally Cameron
      With a tender crumb and warm spices, this pumpkin bread is gluten-free, dairy-free, and totally delicious. Great for an afternoon snack, at breakfast, even dessert.
      No ratings yet
      Print Recipe Pin Recipe
      Prep Time 15 minutes
      Cook Time 1 hour
      Batter rest time 30 minutes
      Total Time 1 hour 45 minutes
      Course Breakfast, Snack
      Cuisine American
      Servings 10
      Calories 242 kcal

      Equipment

      Ingredients
        

      Dry Ingredients

      • 1 ½ cups gluten-free flour blend I used KA Measure for Measure, see notes
      • 2 teaspoons baking soda
      • ¾ teaspoon baking powder aluminum free
      • 1 teaspoon cinnamon
      • ¼ teaspoon sea salt
      • ¼ teaspoon allspice
      • ¼ teaspoon ground ginger
      • ¼ teaspoon ground nutmeg
      • ⅛ teaspoon ground clove

      Wet Ingredients

      • 1 cup canned pumpkin pure (not pie mix) 8.4 ounces
      • 3 large eggs
      • 1 cup light brown sugar, lightly packed 6 ounces
      • 1 ½ teaspoons real vanilla extract
      • ⅓ cup neutral flavored oil melted coconut oil or MCT oil

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      Instructions
       

      • Pre-heat the oven to 325°F. Spray a 9x5 light metal baking loaf pan.
      • Measure out all of the dry ingredients and sift into a medium bowl or onto parchment or waxed paper.
      • To a medium bowl add all of the wet ingredients. With an electric hand mixer whip until it's smooth and blended, about 1 minute.
      • Add the dry ingredients into the smooth wet batter, start on low and build to high speed beating for 4 minutes. Pour the batter into the prepared loaf pan and smooth it out with a spatula. Bake for 1 hour, until a cake tester or long thin skewer comes out clean with just a few moist crumbs.
      • Remove pan from the oven. Run a thin knife or thin metal spatula around the inside of the pan then gently turn the pumpkin bread out onto a wire cooling rack. Allow it to cool completely before slicing.
        Pumpkin bread lasts 3-4 days well wrapped on the counter or can be refrigerated. for freezing, after completely cooled, wrap in plastic wrap, then in aluminum foil, then place in a freezer zip bag for up to 3 months. Be sure to label and date the bag.

      Notes

      Flour
      I tested with King Arthur Measure for Measure gluten-free flour which includes xanthan gum. Other flours will likely work, I just have not tested all of the options. If you're blend does not include xanthan gum, add ½ a teaspoon to the dry mix. 
      If you use another flour blend, drop a comment in a let me know, until I get more tested.
      Spices
      If you do not have all of the spices, use at least cinnamon and whatever else you have, but all of the spices do provide great flavor. 
      Oil
      My oil preference for neutral oil is Zero Acre Farms. It's clean and healthy.

      Nutrition

      Calories: 242kcalCarbohydrates: 37gProtein: 4gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 56mgSodium: 283mgPotassium: 103mgFiber: 3gSugar: 23gVitamin A: 3895IUVitamin C: 1mgCalcium: 65mgIron: 1mg
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      Caesar Pasta Salad with Chicken

      by Leave a Comment

      Combine two beloved classics—Chicken Caesar Salad and Pasta Salad—into one irresistible dish: Caesar Pasta Salad! Crisp romaine lettuce, tender chicken, and perfectly cooked pasta all tossed in a creamy Caesar dressing. Add crunchy croutons, and a generous sprinkle of salty Parmesan cheese, and you’ve got a salad that’s sure to become a new favorite. Make it gluten-free or not, even vegetarian if desired. Plus, there are three ways to make this salad!

      A large shallow bowl of caesar pasta salad with romaine, curly pasta, croutons, chicken and dressing in a small pitcher.

      This caesar pasta salad is perfect for gatherings, meal prep, or any time you crave a fresh, satisfying meal. It's especially nice in hot weather when cool foods are not just welcome but needed. Use grilled chicken or rotisserie chicken, homemade caesar dressing or bottled, and store or homemade croutons.

      [feast_advanced_jump_to]

      Why You'll Like This Recipe

      • Three ways: Make all of the parts homemade, some homemade, or buy them all.
      • Make ahead of time and combine to serve.
      • Use leftover grilled chicken or rotisserie chicken
      • Make it with gluten-free pasta or use regular pasta.
      • Make homemade croutons or use store-bought.
      • It's a great main dish as it's got everything.

      For another terrific pasta salad, try this lemony Mediterranean pasta salad.

      Recipe Ingredients

      I've listed just the Caesar pasta salad and dressing ingredients, but have recipe links to the homemade gluten-free croutons and grilled chicken if you want to make it all as I do.

      For the Caesar Pasta Salad

      • Chicken: Use either grilled chicken breast or rotisserie chicken, whatever cooked chicken is easiest.
      • Lettuce: Crisp romaine leaves are the best for a Caesar salad. Get whole heads and tear or chop yourself.
      • Caesar dressing: You can buy bottled but homemade take just a minute in a blender with only healthy ingredients (and it's gluten-free).
      • Pasta: Choose a short pasta shape such as rotini pasta, bow-tie pasta, penne pasta or elbow pasta. Use either gluten-free pasta or regular wheat pasta.
      • Croutons: Once again, either store bought for speed and ease or use my homemade croutons recipe. They are sooo good.
      • Parmesan cheese: For Caesar dressing if you are making homemade, plus more for over the top as a garnish.

      For Homemade Caesar Dressing

      What make a good Caesar salad? The dressing. This creamy homemade Caesar dressing is restaurant quality, made in a minute in the blender.

      Caesar salad dressing ingredients in small bowls.
      • Oil: Extra virgin olive oil is best but avocado oil will work.
      • Lemon: The acidity in fresh lemon juice lifts the flavor.
      • Egg: You only need the yolk, emulsifies the dressing.
      • Mustard: Go with Dijon mustard for flavor plus it's a natural emulsifier in dressings.
      • Anchovy: Anchovy paste in the tube adds a subtle depth of flavor without being fishy, but it is optional. Trust me, I can't stand anchovy but it's good in this dressing.
      • Garlic: Fresh is best, finely zest.
      • Vinegar: Balsamic vinegar adds richness and depth.
      • Worcestershire sauce: A must! Adds a savory, umami boost to Caesar dressing.
      • Parmesan cheese: Adds a salty, savory flavor, or tryn Mexican Cotija.

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

      If you love creamy dressings, try this creamy ginger vinaigrette.

      Substitutions and Variations

      • For a vegetarian Caesar pasta salad, swap the chicken with hard boiled eggs (1-2 per person), halved and served on top of the salad. Another good add is chickpeas (garbanzo beans).
      • Toasted pepitas make a fantastic extra garnish and take minutes to make.
      • Add cooked or grilled corn kernels for more texture and flavor.
      • For more color, add a chopped red onion, halved grape tomatoes, fresh cherry tomatoes, or slivers of colorful bell peppers.

      How to Make Caesar Pasta Salad

      This is a salad of components: Romaine lettuce, leftover cooked chicken, Caesar dressing, pasta, and croutons. You can make Caesar pasta salad 3 ways:

      • All homemade, and can be done ahead.
      • Partially homemade.
      • All store purchased, just assembly.

      My photos are for if you are making Caesar pasta salad with all homemade components. Make the Caesar dressing the day of serving as it has a raw egg yolk. It takes a minute in the blender.

      Homemade components: gluten-free croutons recipe, Caesar dressing recipe. For chicken, I used leftover boneless skinless grilled chicken. Make the marinade in the blender, add the chicken, and grill the next day, then chill and chop.

      Bread cubes tossed with butter and olive oil in a glass bowl.
      Step 1: Start the croutons or make them ahead of time, if making homemade.
      Pouring dry pasta into a large pot of boiling water to cook.
      Step 2: Boil pasta in a large pot of salted water, then drain, rinse with cold water, dry and chill.
      Chopping romaine leaves for a salad on a white cutting board.
      Step 3: Chop the romaine leaves and wash, then dry well.
      A bowl of homemade caesar dressing with spoon.
      Step 4: Make the Caesar dressing in the blender.
      Grilled chicken breasts on the grill, with nice grill marks.
      Step 5: Grill chicken a day or two ahead, or use leftover or rotisserie chicken. Cool and chop.
      A Caesar pasta salad ready to serve with salad servers and dressing in a marble counter.
      Step 6: Once all of the components are ready, toss to serve in a large mixing bowl with extra dressing on the side.

      Serving Suggestions

      When you add the chicken to this Caesar pasta salad it's truly a complete meal. Serve it with extra dressing, extra Parmesan, and extra croutons (because they are fantastic), so everyone can customize if desired. For more of a side salad, skip the chicken.

      You can also skip the croutons and serve with crusty garlic bread.

      Recipe FAQs

      What type of pasta works best for Caesar pasta salad?

      Short shaped pastas work the best for a Caesar pasta salad. Look for rotini, corkscrew pasta (cavatappi), elbow macaroni, fusilli, and farfalle (bowtie pasta). Penne or mini penne may also work.

      How do I keep the pasta from getting mushy?

      Cook the pasta until just done, called al dente. Taste a piece to test. Don't overcook it. Then drain and rinse the pasta under cold running water to stop the cooking process. Drain well and lay the past out on a clean kitchen towel to dry before chilling in the refrigerating (if making ahead) or using in the salad.

      Can I make Caesar pasta salad ahead of time?

      Yes, this is a great make ahead salad. Ready each component ahead of time and refrigerate, then toss together and dress at serving time for the best texture.

      More Great Salads and Pasta Recipes

      ⭐️Did You Make This Recipe?

      If you make this Caesar salad 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

      A Caesar pasta salad ready to serve with salad servers and dressing in a marble counter.

      Caesar Pasta Salad

      Sally Cameron
      This Caesar pasta salad is a terrific main course salad. Make it gluten-free if desired, and notes for vegetarian diners. Make your own homemade caesar dressing or use bottled. Serve extra croutons, Parmesan, and dressing on the side. See links at the end for homemade chicken and croutons.
      No ratings yet
      Print Recipe Pin Recipe
      Prep Time 20 minutes
      Cook Time 30 minutes
      Assemble time 10 minutes
      Total Time 1 hour
      Course Entree, Main Course, Salad
      Cuisine American
      Servings 4
      Calories 628 kcal

      Equipment

      Ingredients
        

      Caesar Salad

      • 12 ounces hearts of romaine 3 large heads in a package
      • 4-6 ounces pasta gluten-free or regular, cooked
      • 1 pound chopped cooked chicken grilled or rotisserie
      • 1 cup croutons gluten-free or regular
      • 4 tablespoons grated parmesan cheese

      Caesar Dressing (yield ¾ cup)

      • 3 tablespoons lemon juice or more to taste
      • 1 large egg yolk
      • 1 teaspoon dijon mustard
      • 1 teaspoon worcestershire sauce
      • ½ teaspoon anchovy paste in a tube optional
      • 1 large garlic clove finely chopped or zested
      • ½ teaspoon balsamic vinegar
      • ½ cup extra virgin olive oil
      • 2 tablespoons finely grated Parmesan cheese or Mexican Cotija cheese
      • 2 pinches sea salt
      • 2 pinches white pepper or black pepper

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      Instructions
       

      Homemade Caesar dressing

      • Place the lemon juice egg yolk, mustard, anchovy paste, garlic, vinegar, and Worcestershire sauce in a blender and puree on lowest speed for a few seconds to blend.
      • With the blender top on and the center top removed, slowly stream the oil into the blender until dressing is creamy and emulsified. Increase the speed as you go. Add the Parmesan and puree until creamy. If the dressing gets too thick, add either a little more lemon juice or warm water to make it the consistency you prefer.
        Refrigerate the dressing until serving time in an airtight container. Due to the egg yolk, the dressing lasts 2-3 days max in the refrigerator. Be sure to label and date.

      Make the salad

      • Pasta: Cook the pasta in a large pot of boiling sated water, then drain and rinse with cold water to stop the cooking process. Drain again and allow pasta to dry on a clean kitchen towel or baking sheet. Refrigerate until serving time so it's cold.
        In the mean time work on the other parts of the salad.
      • Lettuce: Slice the hearts of romaine crosswise into 1-inch strips. Separate the leaves and wash (if not pre-washed), then dry well and chill. Using a salad spinner makes it easy.
      • Chicken: Cube or shred the cooked chicken.

      Serving the salad

      • Add the romaine, chicken, and pasta to a large salad bowl and toss with a few tablespoons of Caesar dressing. Top with the croutons and Parmesan cheese. Serve extra dressing on the side along with more cheese and croutons.

      Notes

      For the chicken:
      For the grilled chicken that I use, make this super easy blender lemon chicken marinade, marinate boneless, skinless breasts for an hour or overnight, then grill for 12 minutes. 
      For the croutons:
      Here's my recipe for gluten-free croutons.
      To make this vegetarian:
      Swap the chicken for hard boiled eggs and/or chickpeas (garbanzo beans. Use canned beans, rinsed and drained well. 
      Nutrition calculation just for the dressing:
      Serving is 2 tablespoons. 
      calories: 179kcal, carbs 1 g, protein 1 g, fat 19g, cholesterol 32mg, sodium 54mg, potassium 22mg, fiber 0, sugar 0. For all numbers please see the dressing recipe card. 
       
       

      Nutrition

      Calories: 628kcalCarbohydrates: 32gProtein: 44gFat: 35gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 22gCholesterol: 148mgSodium: 502mgPotassium: 619mgFiber: 3gSugar: 2gVitamin A: 7558IUVitamin C: 8mgCalcium: 142mgIron: 3mg
      Tried this recipe?Let us know how it was with a comment and leave a star rating!

      How to Make Gluten-Free Croutons

      by 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.

      ⭐️Did You Make This?

      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

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

      Gluten-free Croutons

      Sally Cameron
      Golden, crunchy, crispy, garlicky, no one will know these croutons are gluten-free. Yield is 13 ounces of baked croutons. Recipe can be halved for a smaller batch.
      No ratings yet
      Print Recipe Pin Recipe
      Prep Time 5 minutes
      Cook Time 25 minutes
      Total Time 30 minutes
      Course Salad, Snack
      Cuisine American
      Servings 10 to 12 servings
      Calories 294 kcal

      Equipment

      Ingredients
        

      • 24 ounces gluten free bread loaf See note below on the bread I use
      • 3 tablespoons extra virgin olive oil
      • 3 tablespoons unsalted butter
      • 1 teaspoon granulated garlic or garlic powder
      • ¼ teaspoon sea salt optional
      • ⅛ teaspoon black pepper optional

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      Instructions
       

      • Pre-heat the oven to 350°F and line a baking sheet with parchment.
      • Slice the bread into ¾-inch to 1-inch cubes, using the crusts (or removing them first). Using the crusts makes more croutons and adds rustic charm. Add the bread cubes to a large bowl.
      • Melt the butter, oil, and garlic together in the microwave, then add to the bread cubes and toss well with your hands or large spoons. Spread the bread cubes in a single layer on the baking sheet. Sprinkle with salt if using. Bake croutons until crisp, about 30 minutes. Eat one to feel the crunch and see if they are baked enough for you. Croutons will dry a little more upon cooling.
        Leave the tray on the counter to cool and dry, then package in an airtight container. Croutons last approximately 2 weeks in a cool dry place like your pantry.

      Notes

      I use Canyon Bakehouse Heritage Style Honey White bread. Find it in the freezer section in many grocery stores. 
      Bread note: I use most of this loaf of bread, skipping the heels and allowing extra pieces for possible holes in the middle. I used 11-12 slices in total.  You can easily cut this recipe in half. 
      There are lots of substitutions and variations, please see the post.

      Nutrition

      Serving: 0.33cupCalories: 294kcalCarbohydrates: 37gProtein: 4gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 24mgSodium: 340mgPotassium: 5mgFiber: 2gSugar: 6gVitamin A: 289IUVitamin C: 0.004mgCalcium: 93mgIron: 0.4mg
      Tried this recipe?Let us know how it was with a comment and leave a star rating!

      Tropical Mango Pineapple Smoothie

      by Leave a Comment

      Refreshing on a hot day, enjoy tropical flavors with this mango pineapple smoothie, bursting with the vibrant flavors of ripe mango, pineapple, and lime juice. Skip the fast food version that's loaded with sugar and make this healthier alternative at home in minutes. Naturally sweetened with whole fruit, it's also packed with protein from Greek yogurt and fiber, making it a great way to start the day.

      Ever order a McDonald's mango pineapple smoothie? Just reading the nutrition label could send you into sugar shock. It's the kind of smoothie that gives smoothies a bad name. A medium mango pineapple smoothie at the golden arches has a whopping 57 grams of sugar (14 teaspoons) and almost no protein (3 grams). Let's fix that right now so you can enjoy this tropical smoothie at home.

      [feast_advanced_jump_to]

      Why You'll Like This Recipe

      • Make it in minutes or make it ahead for a grab-and-go breakfast.
      • High in protein and fiber, a healthy mango pineapple smoothie recipe.
      • Use frozen fruit or fresh fruit.
      • Way less sugar than a fast food mango pineapple smoothie.

      If you love mango in smoothies, try this bright green smoothie with mango and spinach. Sounds crazy but it's terrific and a beautiful color. 

      Recipe Ingredients

      Two glasses of bright golden mango pineapple smoothies with lime and pineapple wedges.

      While this smoothie is a tropical delight, it is still a higher sugar smoothie. Be careful how much fruit you add. If you eat low carb or watch your sugar intake, keep this smoothie recipe as a treat, not an everyday smoothie.

      • Milk: Coconut milk adds more of a tropical touch, but almond milk, hemp seed milk, dairy milk, or cashew milk all work.
      • Yogurt: Buy unflavored plain Greek yogurt for the best protein.
      • Protein powder: Use your preferred. I generally use whey protein.
      • Mango: Fresh mango or frozen mango. Frozen mango chunks make it frosty and thicker.
      • Pineapple: Use fresh pineapple or frozen pineapple.
      • Lime: A little fresh lime juice lifts the flavor and tempers the sweetness.
      • Turmeric: Just a little adds golden color (optional), plus it's good for you.
      • Vanilla: What's more tropical than vanilla? Add a little vanilla extract or vanilla paste, if you are not using vanilla protein powder.

      For lower sugar smoothies, try berry smoothies and check out my smoothies recipe index page.

      Chef's tip: One tropical fruit I skip in a mango pineapple smoothie is banana. Often used in smoothie recipes to make them creamy, this smoothie recipe doesn't need more sugar, as it gets nice creaminess from the yogurt. Can you add banana? Yes, fresh banana or frozen banana. I don't think it is needed, but it's up to you.

      Substitutions and Variations

      • It might sound crazy but a little mild curry powder is nice!
      • Swap lemon juice for lime juice.
      • Use either all protein powder or all yogurt to meet your protein needs.
      • For more fiber and protein, add a tablespoon of ground flax seed.
      • If you want it sweeter, try a little maple syrup, honey, or monk fruit (for no added sugar). 
      • Try coconut water for your liquid, but read the labels for added sugar.
      • Add a vanilla extract, ground vanilla, or use vanilla protein powder. 

      Fresh pineapple mango salsa is terrific with chicken, fish, shrimp, and many other dishes. It's brightly flavored and delicious if you've never made it.

      Chef's tip: What NOT to use in a pineapple mango smoothie? Skip any mango puree concentrate, pineapple puree, pineapple juice, fruit juice concentrate, or orange juice concentrate. Why? They are pure sugar as the fiber is gone, and they really spike your blood sugar. Use whole fruit that still has the fiber and you'll do much better.

      Another good combination with pineapple is frozen cucumber. Sounds crazy but it's really refreshing! Look at my cucumber smoothie post for how to cut up and freeze the cucumber.

      Smoothie Instructions

      A blender container with ingredients for a smoothie.
      A pureed mango smoothie in a blender ready for pouring.

      Any blender will do but a high-speed blender purees better and works faster.

      To the blender container add the milk first, then the yogurt, fruit, protein powder, lime juice, and turmeric (if using). Blend away, start low to grind up the fruit, then turn it up to high to puree.

      Serving Suggestions

      A bright yellow mango pineapple smoothie with pineapple and lime garnish.

      Serve right away or soon after blending. Keep it refrigerated if you are not drinking it right away, or in an insulated thermos if on the go.

      You can make a mango pineapple smoothie the night ahead of time and shake well to re-blend in the morning or after a workout. They are a great quick breakfast.

      For another classic smoothie, try this strawberry banana smoothie with yogurt.

      Recipe FAQs

      Can I prepare a mango pineapple smoothie in advance?

      It’s best enjoyed fresh, but you can prepare it in advance and store it in an airtight container in the refrigerator for up to 24 hours. Shake, stir, or re-blend before drinking.

      How can I make a protein-rich mango pineapple smoothie?

      To increase the protein, try adding protein powder, Greek yogurt, silken tofu, or a handful of nuts and seeds (hemp seeds, chia seeds) to increase the protein level. Use a combination of options to round out your protein needs. One more tip, compare milk protein levels and try a higher protein option such as homemade hemp seed milk.

      Is it necessary to add sweeteners like honey or sugar?

      No, sweeteners are not needed in a smoothie including tropical fruit as they are naturally higher in sugar. If you feel you need it sweeter, use an alternative sweetener without sugar such as monk fruit.

      Do I need a high-powered blender to make a mango pineapple smoothie?

      You can make a smoothie with almost any blender. A high-powered blender creates a smoother texture, but a regular blender or personal blender also work. You might need to blend longer or add a little more liquid to achieve the desired consistency.

      More Healthy Fruity Smoothies

      ⭐️Did You Make This?

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

      📖 Recipe

      A bright yellow mango pineapple smoothie in a glass with lime and fruit wedge.

      Mango Pineapple Smoothie

      Sally Cameron
      A tropical dreamy creamy smoothie with mango and pineapple, blend in a minute for breakfast or a post workout refuel. Make it the night ahead if desired and keep well refrigerated, shake well before enjoying.
      No ratings yet
      Print Recipe Pin Recipe
      Prep Time 5 minutes
      Total Time 5 minutes
      Course Beverage, Breakfast, smoothie
      Cuisine American
      Servings 1
      Calories 254 kcal

      Equipment

      Ingredients
        

      • 10 ounces unsweetened almond milk or milk of choice
      • ½ cup plain greek yogurt
      • ½ cup chopped mango fresh or frozen
      • ¼ cup pineapple fresh or frozen
      • ½ scoop protein powder plain or vanilla
      • ½ teaspoon turmeric powder optional
      • 1 lime juiced
      • ½ teaspoon vanilla extract or vanilla paste

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      Instructions
       

      • Add liquid to the blender first, then yogurt, then all other ingredients and blend on high until smooth and creamy. For a frostier smoothie add a few ice cubes.

      Notes

      Smoothie milk options:
      Hemp seed milk, dairy milk, almond milk, cashew milks, and coconut milk really adds tropical flavor, all make this a delicious smoothie. 
      For more tips on making healthy smoothies, please read my Healthy Smoothie Guide.
      Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator if there are questions. 
       

      Nutrition

      Calories: 254kcalCarbohydrates: 32gProtein: 26gFat: 5gSaturated Fat: 0.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 30mgSodium: 430mgPotassium: 463mgFiber: 5gSugar: 21gVitamin A: 994IUVitamin C: 70mgCalcium: 539mgIron: 2mg
      Tried this recipe?Let us know how it was with a comment and leave a star rating!

      Easy Gluten-free Crepes (Sweet or Savory)

      by 1 Comment

      Discover the magic of classic French crepes, now made gluten-free! These thin, delicate pancakes are easy to make. Whether you prefer sweet or savory fillings, gluten-free crepes deliver the same delicious taste and texture as traditional crepes. Plus, they freeze beautifully, making them ideal for quick desserts, special breakfasts, or light lunches. Not gluten-free? No problem, just use regular flour. A dairy-free option is available too.

      Plates of golden crepes topped with blueberries, powdered sugar, and whipped cream.

      While I fell in love with crepes at the street stands of Paris, I still remember my first Crepe Suzette at a tiny French restaurant in San Diego. I was instantly hooked. Now being on a gluten-free diet, I needed to update my recipe, and here it is. Crepes are easy and fun to make. You will be happily hooked too. Make gluten-free crepes with simple ingredients you probably have on hand.

      [feast_advanced_jump_to]

      Why You'll Like This Recipe

      • Make sweet crepes for dessert or savory crepes for breakfast, lunch, or dinner.
      • Make gluten free crepes ahead and refrigerate or freeze.
      • Not gluten-free? Use all purpose flour or white wheat flour.
      • Make them dairy free.

      For another gluten free recipes try these golden crisp waffles.

      Recipe Ingredients

      Flour, eggs, milk and ingredients to make crepes on a counter.
      • Flour: Use a gluten-free flour blend but you can make them with all purpose flour (wheat flour) as well. The gluten-free ones are so good no one would know they are gluten-free crepes. Seriously.
      • Milk: I use what I have in the fridge, usually low fat but whole milk is good too.
      • Eggs: Large eggs, clean, un-cracked.
      • Butter: I use unsalted butter for gluten-free crepes, especially sweet crepes.
      • Sugar: To reduce sugar, I usually use monk fruit, but you can use regular or superfine sugar. Use sweetener only for sweet, dessert crepes. Omit for savory crepes.
      • Flavorings: For dessert crepes, a little vanilla extract is nice. For savory crepes, omit.
      • Xanthan gum: If you're gluten-free flour blend does not have it (optional).

      Please see the recipe card for measurements and salt.

      For another style of pancake, try these hearty buckwheat pancakes, entirely gluten-free.

      Chef's notes on flours: I use King Arthur's GF flour blend but similar blends (like Bob's Red Mill) work as well. If the blend does not have xanthan gum, add ½ a teaspoon. I have not tested crepes with gluten free flours that are cornstarch-based (like Cup4Cup).

      Substitutions and Variations

      • For dessert crepes try almond extract instead of vanilla extract.
      • Make lemon crepes with lemon zest and lemon juice or add a little orange flower water.
      • Skip the sugar and use monk fruit for no sugar.
      • For dairy-free crepes, use dairy-free milk like almond milk and plant-butter. I have not tried oat milk but it should work.
      • For savory crepes, omit the vanilla and sugar.

      Tools for Making Crepes

      None of these tools for making crepes are expensive, plus they are versatile and good for many uses beyond crepes. This is what I use for making crepes, but I've listed alternatives.

      • A crepe pan: The best pan is a 10" non-stick crepe pan (about $25). The good news is they are inexpensive, and not only usable for crepes but for eggs and other foods. The crêpe pan I use is light weight and allows you to handle and swirl the batter to cover the pan bottom to make a crepe. You can also use a 10" nonstick skillet instead of a special crepe pan. The benefit of a real crepe pan is the sides are low, so it's easier to turn the crepes.
      • A mini off-set spatula: This cheap little tool is something I reach for often ($5), not just for crepes. It's so handy and not a big investment. If you don't want to bother, use a fork. You need something to gently life the edges of the crepe while it cooks to peak underneath, then grab the edges to flip it.Blender: While you can make gluten-free crepe batter by hand in a medium bowl with a whisk, a good blender does a better job. If making crepe batter by hand, whisk it very well until smooth and if needed, strain out any lumps. 
      • Fine sieve: A fine sieve ($15) is a basic tool everyone should have in the kitchen. Flour for crepes must be sifted to lighten and aerate the batter and remove any lumps. You can also use an old fashioned sifter ($20). If you like to bake, you'll love having a sifter. It's faster than using a sieve, but both work. Find them at kitchen stores, Walmart, online, etc.
      • Parchment paper: I buy handy 9" parchment rounds ($11) to layer finished and cooled crepes when making them ahead. You can use parchment squares or wax paper as well and trim them to fit. The rounds fit perfect, and you can use them to line cake pans and springform pans. A package lasts forever.

      How to Make Gluten-Free Crepes

      Note: I've made gluten-free crepes with ¼ cup of batter for very thin crepes, and with ⅓ cup, for crepes that are just a little sturdier (and still delicious). That's only 1 tablespoon difference, both work.

      Sifted flour on parchment paper with a sifter and sieve.
      Step 1: Sift the flour to lighten it and remove any lumps.
      Flour, eggs, milk, vanilla in a blender container to make crepe batter.
      Step 2: Add milk, flour, eggs, vanilla, and sugar, and salt to the blender.
      Pale yellow batter inside a blender container.
      Step 3: Blend on low speed blend until smooth, about 45 seconds. Crepe batter will be thin and will thicken a bit upon resting and refrigerating.
      A Pyrex glass measuring container with light yellow batter covered in plastic.
      Step 4: Pour the batter into a container, cover and let the batter rest refrigerated for 1 hour or longer. Can be made ahead. Melt butter when ready to make crepes.

      Chef's tip: Why rest the batter? For better results. So the flour hydrates, any bubbles dissipate for a smoother batter, and for more delicate crepes. The flavor is also better. Rest 1 hour minimum. I've made batter up to 2 days in advance then whisked well to reincorporate. I also get it out of the refrigerate and let it stand to get the chill off, until the temperature is closer to room temperature.

      Yellow batter in a crepe pan for making crepes, finished crepes on a plate.
      Step 5: Place pan over medium heat. Brush with a very small amount of melted butter. Pour ⅓ cup of batter and immediately turn and swirl the pan in a circular motion until the batter coats the bottom of the pan entirely. Cook 60 seconds on first side. Crepe should be set and edges done.
      A golden crepe in a black shallow pan finished cooking.
      Step 6: Lift the edge of the crepe and with your fingers gently turn it over to the second side. Shake the pan a bit to re-center. Cook another 45 seconds. Turn the heat down a bit if needed so they don't brown too quickly.
      A stack of golden crepe between rounds of parchment paper on a plate.
      Step 7: As each crepe is completed, slide it out of the pan onto a flat plate. When done, layer them between parchment paper or wax paper.

      When crepes are cool, wrap in plastic film then into a zip-stye bag. Refrigerate for 3-4 days or freeze up to 4 months (remember to label and date).

      Chef's tip: Frozen crepes are fragile. Place as many gluten-free crepes as you need in the refrigerator overnight to thaw and handle with care so they don't break. Allow crepes to thaw completely before unwrapping and separating to prevent tearing. The parchment layers really help with handling.

      Serving Suggestions

      Two golden folded crepes on a white plate with blueberry jam and whipped cream.

      While the simple crêpe au sucre, a crepe with melted butter and sprinkled with granulated sugar, was named as French people’s favorite crepe, right behind is crepes filled with Nutella. A simple way to serve crepes is topped with nice jam or fresh fruit and a little powdered sugar (or powdered monk fruit for a zero sugar option).

      Sweet Crepe Ideas

      Find your favorite filings. Fill them with lightly sweetened whipped cream with vanilla (chantilly cream), or whipped ricotta sweetened with honey. Another option is pureed cottage cheese (do it in the food processor), sweetened however you'd like. A drizzle of maple syrup is good at breakfast or even strawberry coulis.

      I usually do jam, maybe a little whipped cream, or berries...or all of that if serving to friends for dessert. It's always good to finish off dinner with a bang.

      For a topping that works for both breakfast and dessert, try this cinnamon apple compote.

      Savory Crepe Ideas

      Fill savory crepes for breakfast with softly scrambled eggs and cheese, or try them for dinner with a creamy chicken or mushroom filling. Creamed spinach is good too. A little French restaurant near our house serves buckwheat crepes filled with slices of ham and topped with a poached egg and cheese. Always a treat.

      Savory vegetables are another good savory filling, like this roasted vegetable ratatouille (another terrific French-inspired dish).

      Recipe FAQs

      How do I make crepe batter smooth and lump-free?

      The best way to achieve lump free crepe batter is with a blender on low speed. Without a blender, whisk well in a bowl until smooth and if lumps persist, strain the batter through a fine sieve before using. Another tip, strain your flour before mixing.

      Should I let the crepe batter rest before cooking?

      After mixing, rest crepe batter in the refrigerator for 30-60 minutes so the flour has a chance to hydrate. This is especially important for gluten-free crepes.

      What type of pan is best for making crepes?

      While I've used carbon steel pans, a non-stick pan frying pan will do. Best is a non-stick crepe pan for making crepes. They are shallow, so the crepes are easy to turn, and not a heavy pan, so they are easy to swirl the batter and handle. The good thing is that non-stick crepe pans are inexpensive and worth buying if you love crepes. They make making crepes easy, so you can enjoy them more often.

      Can I make crepes ahead of time?

      You can definitely make crepes ahead of time. Cool crepes then stack them between pieces of parchment paper or wax paper and refrigerate until serving time.

      To freeze, just wrap the stack in plastic film and then in a zip-style bag. To freeze, wrap the stack of crepe in layers of plastic wrap then into a freezer-safe bag. Label and date for up to two months. To thaw, place them in the refrigerator overnight. When thawed, gently remove the layers an fill as desire with sweet or savory options.

      More Delicious Recipes

      Top your crepes with this easy cinnamon apple compote for fall, or a drizzle of strawberry coulis in spring. These recipes works for both breakfast or dessert. For a side, pair crepes with a fresh fruit salad. For a more savory breakfast, fold crepes and top with poached eggs, and maybe softly folded prosciutto.

      If you are looking for dessert recipes or breakfast recipes.

      ⭐️Did You Make This Recipe?

      Let me know if you made these gluten-free crepes 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.

      📖 Recipe

      Two golden folded crepes on a white plate with blueberry jam and whipped cream.

      Gluten-free Crepes

      Sally Cameron
      The classic thin French pancakes called crepes, made gluten-free (or with all purpose wheat flour). Delicious for a sweet dessert or for a more savory breakfast, lunch or dinner. Easy and fun to make, crepes freeze so you can make them ahead to use anytime.
      5 from 1 vote
      Print Recipe Pin Recipe
      Prep Time 5 minutes
      Cook Time 18 minutes
      Total Time 23 minutes
      Course Breakfast, Dessert, Dinner
      Cuisine French
      Servings 5 2 per person
      Calories 189 kcal

      Equipment

      Ingredients
        

      • 1 cup gluten-free flour or regular all purpose flour (wheat)
      • 2 cups low fat milk whole milk or plant milk
      • 2 large eggs
      • 2 tablespoons sugar or monk fruit for sweet crepes only
      • ¾ teaspoon vanilla extract sweet crepes only
      • 1 pinch salt
      • 1 tablespoon unsalted butter or plant butter, melted

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      Instructions
       

      Make crepe batter

      • Sift the flour onto a piece of wax paper or parchment paper. Add the milk to the blender, then the sifted flour, eggs, sugar or monk fruit, vanilla, and pinch of salt. Blend on low speed for about 45 seconds, until blended. Don't use high speed.
        Pour the crepe batter into an airtight container and refrigerate for 1 hour or up to 2 days. This is to hydrate the flour.
        Note: for savory crepes, omit the sugar and vanilla.

      Make the crepes

      • If your crepe batter has been in the refrigerator for several hours or up to two days, whisk well to re-incorporate into a smooth batter.
      • Melt the butter in a small bowl in the microwave. Place the pan over medium heat to get hot, then turn down to medium low. Brush a little melted butter over the pan surface, it should sizzle just a little.
        Pour in ⅓ of a cup of batter and immediately lift the pan and gently swirl so the batter evenly covers the bottom of the pan. Don't worry if the first one is not perfect looking. It will still taste great.
      • Cook the first side of the crepe approximately 60 seconds. Lift an edge to see if it is lightly golden, the with your fingers (it's a little hot) pick up the crepe and turn it over. Shake the pan to re-center if needed. Cook approximately 30-45 seconds longer, the slide the crepe out of the pan onto a flat plate.
        Continue making crepes, brushing between each one with a very small amount of butter. Stack crepes as you go.
      • When done, fold into quarters serve and top as preferred, or to refrigerate for another day.
        Stack them each between a layer of parchment of wax paper then wrap well in plastic film and refrigerate for 3-4 days. Alternatively, freeze crepes for up to two months. Be sure to label and date the package. Thaw in the refrigerator overnight.

      Notes

      Nutrition calculation was done with standard sugar. If you make them with monk fruit (as I do), it is 3 grams of sugar per crepe. Numbers are included for the crepes only, not for any topping or fillings you might enjoy. 
      If crepes are frozen, they are fragile until completely thawed so handle them carefully so they don't break. Thaw in the refrigerator overnight for best results. Separating them is easy if you've layered between parchment paper. 
       

      Nutrition

      Serving: 2crepesCalories: 189kcalCarbohydrates: 27gProtein: 8gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 85mgSodium: 73mgPotassium: 179mgFiber: 2gSugar: 10gVitamin A: 363IUCalcium: 147mgIron: 1mg
      Tried this recipe?Let us know how it was with a comment and leave a star rating!

      Crunchy Broccoli Salad with Bacon

      by 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. 

      [feast_advanced_jump_to]

      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

      📖 Recipe

      Crunchy Broccoli Bacon Salad

      Sally Cameron
      Crunchy broccoli bacon salad with sweet dried cranberries, crunchy walnuts and pumpkin seeds, plus a creamy dressing. Great for summer lunches and dinners. See notes at end for special dietary needs.
      5 from 3 votes
      Print Recipe Pin Recipe
      Prep Time 15 minutes
      Cook Time 3 minutes
      Course Salad
      Cuisine American
      Servings 6
      Calories 335 kcal

      Ingredients
        

      Dressing

      • ¾ cup Vegenaise or mayonnaise
      • 1 tablespoon honey or maple syrup
      • 2 teaspoons apple cider vinegar white vinegar or red vinegar

      Salad

      • 4 slices bacon
      • 2 heads broccoli crowns about 1 ½ pounds
      • ⅓ cup dried cranberries raisin or goldenberries
      • ¼ cup chopped walnuts
      • 2-3 tablespoons red onion chopped or sliced thin
      • 2 tablespoons pumpkin seeds raw or toasted

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      Instructions
       

      Prep Ahead Directions (optional)

      • To prep ahead: trim, steam and chill broccoli, refrigerate. Fry the bacon, drain and chop, refrigerate. Chop the onion, refrigerate. Make the dressing and refrigerate. Toss before serving

      To Make and Serve

      • Whisk the dressing ingredients together until smooth in a medium bowl and set aside to toss the salad. Fry the bacon until crisp, drain on paper towels and chop. While the bacon is cooking, start on the broccoli.
      • Fill a large bowl half full with ice and cold water for an ice bath. Trim broccoli florets into bite-sized pieces for 8 cups florets. See post photo for help. Save broccoli stems for another use. In a medium pot add a vegetable steam basket and enough water to come to the bottom of the basket. Cover with a lid and bring to steaming over medium high heat. Add the broccoli and steam for 2 minutes. Immediately remove the broccoli to the ice bath to stop the cooking process and retain the bright green color.
      • To serve, add the bacon, broccoli, and all other ingredients to the bowl with the dressing and toss gently to coat. Serve immediately or refrigerate for an hour before serving. Salad is best dressed and served close to serving time to maintain crispness. Leftovers will hold up to two days well covered but the broccoli will not be as crisp.

      Notes

      Substitutions:

      • Dried fruit: For a lower-sugar option to cranberries or raisins, try Golden Berries. They are much lower in sugar with a pleasant sweet-tart taste. They are also known as poha berries or pichu berries.
      • Nut and seed options: Try cashews, slivered almonds, shelled hemp seeds, pine nuts, or shelled sunflower seeds. Macadamia nuts are delicious too.
      • For vegans: Skip the bacon and use a plant-based mayo such as Vegenaise.
      • For vegetarians: Skip the bacon.
      • Not a mayonnaise fan? Make the dressing with plain Greek yogurt.

      Nutrition

      Calories: 335kcalCarbohydrates: 24gProtein: 8gFat: 24gSaturated Fat: 3gCholesterol: 1mgSodium: 229mgPotassium: 696mgFiber: 6gSugar: 10gVitamin A: 1263IUVitamin C: 181mgCalcium: 100mgIron: 2mg
      Tried this recipe?Let us know how it was with a comment and leave a star rating!

      Burrata Caprese with Fresh Tomatoes

      by 3 Comments

      For a terrific spin on a classic Caprese Salad, swap the mozzarella cheese for creamy Burrata cheese and you've got a delicious Burrata Caprese. All it needs is fresh basil leaves and a drizzle of good extra virgin olive oil and you're set. Simply slice, arrange, and enjoy. Don't miss out on making this Burrata Caprese before summer (and peak tomato season) fades away.

      A white oval platter of colorful sliced heirloom tomatoes with burrata cheese and basil leaves and crostini.

      My husband loves burrata so much I tease him it's his middle, so this burrata caprese is a summer favorite recipe. Burrata is a heavenly, gooey delight, and making this style Caprese salad is so simple. No cooking, just slicing fresh tomatoes, arranging and garnishing. ​It’s the perfect example of the power of simplicity, allowing great ingredients to shine.

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      Why You'll Like This Recipe

      • A simple recipe with simple ingredients.
      • Makes beautiful use of fresh summer tomatoes and delicious Italian Burrata cheese.
      • A great side dish for summer fare like grilled meats.
      • It's the perfect summer salad.

      For an appetizer style Caprese on a stick, try this recipe. It's great for entertaining and easily made ahead.

      Burrata Caprese Ingredients

      Ingredients for a Caprese salad, colorful tomatoes, olive oil, basil leaves, burrata cheese, balsamic.
      • Cheese: With a creamy center, burrata comes in a container with liquid to keep it moist as it's fragile and perishable compared to mozzarella cheese.
      • Tomatoes: Use whatever you prefer, whether heirloom tomatoes, cherry tomatoes or grape tomatoes, Roma tomatoes, or even a combination of the two. Choose what looks best. A blend of colorful tomatoes give it great eye appeal.
      • Fresh herbs: Fresh fragrant basil leaves are a must! Baby leaves can be scattered over the Burrata Caprese without chopping. Larger leaves can be rolled lengthwise like a cigar and sliced thin crosswise.
      • Oil: Here's the perfect place to break out your best olive oil to drizzle over the top. Here's the California extra virgin olive oil I buy (not an affiliate code).
      • Bread: This Caprese works beautifully with or without bread. If you want to serve it with bread, slices of grilled or toasted baguette are perfect to smear with Burrata and layer with tomatoes and basil. How to make crostini is below.
      • Balsamic: Use either good balsamic vinegar or a balsamic glaze, sometimes called a syrup or reduction. Here's my homemade Balsamic Glaze recipe. (optional).

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

      For another super tomato recipe, check out these roasted cherry tomatoes. Use a variety of colors, like the reds and sweet sun golds.

      Chef's Note: So what is Burrata? It's a soft Italian cheese that has a mozzarella shell filled with cream and mozzarella curds. Find it in the cheese section in a carton. Balls usually are 4 ounces and often come 2 to a package. While the official package serving is 1 ounce of cheese (not in my house), I figure 2 ounces minimum of burrata per person. Drain the liquid before using. It's best to buy only what you will use as Burrata is perishable. Once you cut into it, use it right away or within 1-2 days tops.

      Substitutions and Variations

      • Swap the tomatoes for ripe summer peaches or other stone fruit.
      • Try a high quality flavored extra virgin olive oil such as lemon or basil olive oil.
      • If you can't get Burrata, look for buffalo milk mozzarella or other fresh mozzarella cheese.
      • Serve with arugula leaves or try adding Prosciutto. The salty flavor is nice against the sweet tomatoes.

      Recipe Instructions

      Making a Burrata Caprese is just slicing and assembly. What could be easier?

      White cutting board on a marble counter with slices of colorful large tomatoes and a knife.
      • Step 1: Slice tomatoes. If you're using heirloom tomatoes, slice them crosswise. If using cherry tomatoes, halve or quarter them depending on their size.
      • Step 2: Layer tomatoes on a large plate, platter with a slightly rimmed edge to catch all of the juicy goodness.
      • Step 3: Drain liquid from the Burrata and place in the center of the tomatoes. You can leave them whole for presentation and lightly score the ball of burrata with a sharp knife, or gently tear them apart to get things started.
      • Step 4: Drizzle the tomatoes and cheese with olive oil and scatter basil leaves over the top. For larger leaves, roll them together lengthwise into a cigar then slice crosswise into thin ribbons (called chiffonade).

      For another terrific tomato recipe, try this smoked salsa made on a pellet grill.

      Chef's tip: How to easily slice tomatoes? Use a serrated knife. A serrated bread knife is too long and unwieldy, but you can get inexpensive smaller serrated knives sometimes called tomato knives. They make it easy to slice tomatoes and are a terrific tool to add to your collection.

      Serving Suggestions

      Traditionally a Caprese has basil leaves tucked between the layers of tomatoes and cheese and is dressed with good olive oil. Another serving option, add a drizzle of good quality balsamic vinegar or a balsamic glaze.

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

      For a dinner party or summer entertaining, serve Burrata Caprese with a basket of crusty bread or toasted crostini.

      Because we love basil, sometimes I dress it with a fresh basil pesto vinaigrette. Stir a tablespoon or two of classic basil pesto into olive oil, liquifying the pesto, and you get a fragrant emerald green dressing.

      Chef' tip: For serving I like to sprinkle the top with a coarse kosher salt or a flaky sea salt. When you bite into the larger salt crystal, the crunch is nice against the creamy texture of the fresh burrata cheese and the juicy tomatoes. 

      Plate of red, yellow and burgundy tomatoes with burrata and basil.

      Recipe FAQs

      What kind of tomatoes are best for Caprese Salad?

      Whatever is best at the market. Mid to late summer is when you'll find the best tomatoes. Colorful heirloom tomatoes, Roma tomatoes, cherry tomatoes, grape tomatoes, beefsteak tomatoes, all work. Use one type or combine them on your serving platter.

      Can I make Caprese Salad ahead of time?

      A Caprese Salad or a Burrata Caprese is best made right before serving. To save a little time, slice the tomatoes and lay them out on a parchment or plastic film lined rimmed baking sheet, wrap and refrigerate until serving time. If using mozzarella cheese, slice it ahead of time as well like the tomatoes and refrigerate until time for assembly. If using burrata cheese, don't drain it until your tomatoes are assembled, then add the Burrata and basil leaves.

      Is Burrata Caprese Salad served cold or at room temperature?

      It's best served at room temperature as cold dulls the tastes of the sweet ripe tomatoes and creamy burrata cheese. If you've pre-sliced the tomatoes and refrigerated them, get them out of the cold and let them come closer to room temperature for full enjoyment.

      More Summer Seasonal Recipes

      Summer is the best time for not only sweet tomatoes, but corn, watermelon, cucumbers and more, so take advantage of what's best and enjoy it while it's in season.

      ⭐️Did You Make This Recipe?

      Let me know if you made this burrata caprese 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.

      📖 Recipe

      Plate of red, yellow and burgundy tomatoes with burrata and basil.

      Burrata Caprese Salad

      Sally Cameron
      Choose the best fresh ripe tomatoes you can find. If you can't get burrata cheese, substitute buffalo milk mozzarella, or good mozzarella. Skip the hard rubbery balls. Serve as a delightful starter, side dish, or even a light lunch with some fresh bread and prosciutto.
      5 from 1 vote
      Print Recipe Pin Recipe
      Prep Time 10 minutes
      Cook Time 0 minutes
      Total Time 10 minutes
      Course Appetizer, Salad
      Cuisine Italian
      Servings 4
      Calories 237 kcal

      Ingredients
        

      • 4 large fresh tomatoes heirloom, Roma, beefsteak
      • 8 ounces burrata cheese or buffalo milk mozzarella
      • ¾ ounce fresh basil leaves or half a bunch.
      • 2 tablespoons extra virgin olive oil
      • ¼ teaspoon sea salt crunchy kosher salt is nice
      • ¼ teaspoon ground black pepper
      • 1-2 tablespoons Balsamic vinegar, glaze, or syrup optional

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      Instructions
       

      Burrata caprese

      • Slice tomatoes about ¼″ thick and place on a platter or plate. Place the burrata in the center of the tomatoes. Leave whole or score into quarters and let it start to slide apart. Tuck fresh basil leaves in here and there or scatter them over the top.
      • Optional basil vinaigrette
      • For dressing, stir together the basil pesto and olive oil until it’s a thin dressing. Drizzle over the salad and season with salt and pepper.

      Notes

      Substitutions and Variations
      • Swap the tomatoes for ripe summer peaches or nectarines
      • Drizzle the top with good Balsamic vinegar or a homemade Balsamic Glaze.
      • Try a high quality flavored extra virgin olive oil such as lemon or basil olive oil
      • If you can't get Burrata cheese, look for buffalo milk mozzarella. And if you can't find that, get the best mozzarella available
      • For salad greens, add arugula.
      • For a little protein, serve slices of prosciutto, rolled or ruffled, alongside.
      For instructions on how to make my golden, garlic crostini, please see the post. 
      •  
      •  
      •  

      Nutrition

      Calories: 237kcalCarbohydrates: 7gProtein: 11gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 155mgPotassium: 436mgFiber: 2gSugar: 5gVitamin A: 1966IUVitamin C: 25mgCalcium: 321mgIron: 1mg
      Tried this recipe?Let us know how it was with a comment and leave a star rating!

      Easy Smoked Chicken Breast

      by 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.

      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:

      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.

      ⭐️Did You Make This Recipe?

      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

      Sliced and whole smoked chicken breasts on a gray serving plate.

      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.
      No ratings yet
      Print Recipe Pin Recipe
      Prep Time 5 minutes
      Cook Time 1 hour
      Total Time 1 hour 5 minutes
      Course Entree, Main Course
      Cuisine American
      Servings 4
      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
      Tried this recipe?Let us know how it was with a comment and leave a star rating!

      The Best Roasted Tomato Sauce

      by 101 Comments

      As farmers' markets overflow with fresh, ripe summer tomatoes, now is the perfect time to make a batch of roasted tomato sauce. Skip the stockpot and reach for your roasting pan to create a richly concentrated and flavorful sauce that captures the essence of summer. While 'the best' is a bold statement, this recipe has been shared more than 50,000 times through the years. It's a reader favorite for good reason, since 2011.

      Jars of rich red roasted tomato sauce on a wood counter with fresh tomatoes and garlic cloves.

      In late summer when prices are low, I'll bring home 10-20 pounds of fresh tomatoes and make my own roasted tomato sauce. Roasting tomatoes concentrates their natural sweetness. Adding garlic, onions, and herbs adds wonderful flavor. Store-bought pasta sauce can't hold a candle to this!

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      Why You'll Like This Recipe

      • Roasted tomato sauce freezes well for a quick meal in colder months to come.
      • Takes advantage of fresh summer tomatoes.
      • Terrific with many dishes like this easy chicken parmesan, and of course simply with a bowl of pasta.

      If you love homemade tomato sauce, here's another recipe, my easy homemade marinara sauce. Make it in about 30 minutes with canned tomatoes.

      Roasted Tomato Sauce Ingredients

      Ingredients for roasted tomato sauce on a marble counter with tomatoes, onion, garlic, oil, wine.
      • Tomatoes: Use meaty, fresh ripe tomatoes, whatever looks best and is a good price as you need a lot of tomatoes. Check out your local farmer's markets. Different types of tomatoes is good
      • Garlic: Use fresh garlic cloves, not garlic powder, for that punch of flavor. A must for tomato sauce.
      • Oil: Extra virgin olive oil is the best.
      • Wine: A little dry red wine adds nice flavor but it's optional.
      • Herbs: Fresh oregano, fresh basil leaves, or some of each.
      • Onions: Yellow, brown, or white, all are fine.
      • Red pepper flakes: If you want to add a little spiciness.

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

      Here's another of my favorite tomato-based sauces; mushroom marinara. Rich and meaty but no meat!

      Chef Sally's tip on wine: When I cook with wine I use the mini airline size bottles so I don't have to open a big bottle. They work great, are inexpensive, and easy to keep in the pantry. Wine enhances flavor in cooking, but of course using it is optional.

      Substitutions and Variations

      • To offset the acidity of the tomatoes, some people add a little sugar. If your tomatoes are sweet, you probably won't need it, but you can use it if perferred. Another option is a little monk fruit.
      • Another nice addition is a tablespoon or two of balsamic vinegar. Add this when pureeing the roasted tomato sauce. It adds nicely to the flavor of the sauce. 
      • To use dried herbs instead of fresh herbs, use a dried Italian seasoning blend. Use ⅓ to ½ as much as fresh herbs.

      Chef's tips on tomatoes: So what's a good tomato for this sauce? I usually buy a combination of heirloom varieties like Brandywine and Purple Cherokee (a purple beefsteak) and Roma tomatoes, for fun color and flavor mixed in. Red beefsteak tomatoes are excellet too. Buy what looks best and is a good price as this is a lot of tomatoes! A mix is great for roasted pasta sauce. For more info on varieties of tomatoes read this.

      Recipe Instructions

      Ten pounds of colorful chopped tomatoes on a black cutting board with a knife.
      • Step 1: Pre-heat a hot oven or two ovens to 425°F.
      • Step 2: Wash the tomatoes and core them, depending on variety. Beefsteak and heirloom tomatoes have bigger cores. If you are using Romas, you may only need to chop them. Chop the tomatoes into larger chunks. Add them to the roasting pans.
      • Step 3: Roughly chop onions and peel garlic cloves leaving them whole. Add them to the roasting pans, diving the quantity between the two.
      • Step 4: Add olive oil, chopped herbs, wine (if using), salt and pepper and toss with your hands to mix.
      • Step 5: Roast the tomatoes. Timing is approximately 1:15 minutes, depending on how juicy the tomatoes are, how concentrated you want your roasted tomato sauce, and your ovens. It might take a little longer.
      • Stir the sauce half way through. Check their progress around 45 minutes. Don't leave the ovens open too long. Roast until the tomatoes and onions are a nicely shriveled with browned edges and there is still a little juice in the pan bottom.
      A stainless steel roasting pan of roasted tomatoes, onions, herbs, and garlic.
      • Step 6: When roasting is complete, allow pans to cool long enough to handle, then spoon everything carefully into a food processor or blender in batches and puree. For a chunky sauce, do a few pulses. For a smooth sauce, process for a little longer. Your preference.
      Roasted tomatoes, onions, garlic cloves, and herbs in a food processor to be pureed.

      Another tool option, use a stick blender (immersion blender). They are a handy tool that takes up a lot less kitchen space than a food processor or high powered blender for smaller kitchens. Be sure to puree in a tall pot in the kitchen sink to reduce splatter (and wear an apron!).

      Chef's tip on yield: My most recent batch of roasted tomato sauce yielded 3 beautiful quarts. At other times, the yield has been 2 quarts. Maybe the tomatoes were more or less juicy, or maybe I reduced it farther in roasting. Either way, the sauce is fantastic and thick after pureeing.

      Pureed tomato sauce in a food processor workbowl ready to enjoy.

      Recipe Tips and Tricks

      Use one large roasting pan (like you use for a turkey) for a half batch or two large roasting pans for a full batch. For a full batch with one roasting pan, split this recipe into two batches. If you have double ovens or one really large oven, you might be able to do two pans at once with two roasting pans. If you only have one roasting pan, try borrowing a second from a friend.

      Another option is using a big electric roaster like you might do a turkey in. Electric roasters are great tools and I've used them for other recipes but not for roasted tomato sauce. You'll have to experiment with timing.

      Don't use disposable, uncoated aluminum pans. The acidity in tomatoes reacts with the aluminum with the possibility of leaving an unpleasant metallic taste.

      While the long terms effects of aluminum leaching into foods it not fully known (there are conflicting reports), acidic foods like tomatoes are better off in stainless steel or anodized aluminum. Anodized aluminum roasting pans work because the manufacturing process hardens the metal making it non-reactive.

      Read Tip: Willie says "I've been making this for a few years now - the best marinara sauce EVER! ? I use two stainless steel cookie sheets (don't have 2 roasting pans) and switch top and bottom, half way thru cooking". See here entire comment below.

      Serving and Storing Suggestions

      • Serve over your favorite pasta noodle. It's a good basic spaghetti sauce, or for penne or rotini (corkscrew).
      • For a lower carb dinner, serve over zucchini noodles.
      • It makes a terrific pizza sauce!
      • Roasted tomato sauce is also terrific with my ricotta and kale stuffed shells recipe.
      • Serve as a dipping sauce with a grilled cheese sandwich. Oh, it's so good.
      Finished tomato sauce in glass jars and silicone molds for freezing.

      How Do I Store Roasted Tomato Sauce?

      Roasted tomato sauce will keep in the refrigerator for 5 days in an airtight container, or freezer for up to 6 months. I've used glass jars (like a mason jar or a ball jar) and these portioned silicone freezing cubes.

      Store roasted tomato sauce in them or when the sauce is frozen solid, pop the cubes out and store in freezer-safe zip bags, labeled and dated.

      When you fill jars, don't fill them all of the way to the top. Leave a little head space for expansion.

      To thaw frozen sauce, place in the refrigerator overnight, pour into a pan over medium heat with a lid on low heat. On of my favorite things to label jars with is these removable labels. They work great.

      Roasted Tomato Sauce Canning Notes

      I used to can this sauce with a pressure canner so it was pantry stable. Now I just freeze the finished sauce.

      Low-acid foods such as tomato sauce should optimally be processed using a pressure canner, not a water bath. Only a pressure canner can reach the 240 degrees necessary to safely process low-acid foods (a ph value greater than 4.6).

      For instructions on preparing canned tomatoes, check out this article from Simply Canning.

      A jar of rich red, chunky roasted tomato sauce without a lid and red ripe tomatoes.

      Recipe FAQs

      Which type of tomatoes are best for roasting?

      Meatier tomatoes are best for making a roasted tomato sauce. Buy either Roma tomatoes or plum tomatoes, but you can use any variety of tomatoes depending on availability and personal preference. I often use heirloom tomatoes.

      If the tomatoes have lots of seeds, squeeze or slice some of them out after halving or quartering. A combination of tomatoes make for good flavor. If you want a really red sauce, use all red tomatoes, or mix in colors for fun and flavor.

      Do I need to peel the tomatoes before roasting them?

      No need to peel tomatoes before roasting as the skins soften during roasting and add nice texture to the finished sauce. Plus, there is good nutrition in those skins, so I recommend not peeling. It's definitely a time saver too. For a smoother roasted tomato sauce, puree longer in a food processor or blender.

      What herbs and spices work well in roasted tomato sauce?

      Traditional herbs for roasted tomato sauce include basil, oregano, thyme, rosemary, Italian parsley, and bay leaf. Soft leaf herbs blend into the finished sauce easily when pureeing. Herbs such as bay leaf must be removed, as you do not want to eat them. Rosemary, if chopped, will blend in, or use sprigs then remove after roasting.

      More Recipes With Tomatoes

      Here are more recipe for you using tomatoes, from oven roasted cherry tomatoes to an easy marinara, bolognese, and mushroom sauce.

      ⭐️Did You Make This Recipe?

      If you make this roasted tomato sauce recipe, please comment and let me know, and if you loved it, please give it a 5 star rating! They really help other readers.

      Recipe originally published in September 19, 2011.

      📖 Recipe

      roasted tomato marinara sauce | AFoodCentricLife.com

      Roasted Tomato Sauce

      Sally Cameron
      Roasting tomatoes makes an incredibly rich and concentrated tomato sauce. To roast this many tomatoes at once, you need two roasting pans so as not to crowd the ingredients. That may require two ovens or roasting in two batches. If you don’t own a roasting pan, find a friend who does and borrow one. Freezes beautifully. Serving is ¾ cup.
      5 from 3 votes
      Print Recipe Pin Recipe
      Prep Time 10 minutes
      Cook Time 50 minutes
      Total Time 1 hour
      Course Sauce
      Cuisine Italian
      Servings 16 Yield 3 quarts (12 cups)
      Calories 133 kcal

      Equipment

      • Stainless steel roasting pans
      • Food processor or blender
      • Double ovens or split the batch into two

      Ingredients
        

      • 10 pounds fresh tomatoes
      • 16 large whole garlic cloves, peeled
      • ½ cup extra virgin olive oil
      • ½ cup dry red wine optional
      • 6 tablespoons fresh oregano leaves or basil leaves (or both) or 2 tablespoons dried
      • 2 medium onions roughly chopped
      • 1-2 tablespoons Balsamic vinegar optional
      • 2 teaspoons sea salt
      • 1 teaspoon ground black pepper
      • ¼-1/2 teaspoon red pepper flakes optional

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      Never lose a recipe! We'll email this post to you, so you can come back to it later.

      Instructions
       

      Pre-heat Ovens

      • Pre-heat the oven (s) to 425°F. Get out two large stainless steel roasting pans (like for roasting a turkey).

      Prep Tomatoes

      • Wash the tomatoes. Depending on the type of tomato, you may need to cut out the core first, as with large Beefsteak or Heirloom varieties. You may not need to with Roma or plum tomatoes Cut tomatoes into large chunks. Don’t cut the pieces too small. Big chunks are good. Smaller pieces roast too fast.

      Roast Tomatoes

      • Place tomatoes in the roasting pan. Add garlic cloves, oil, wine or broth, oregano, onion, salt and pepper. Toss with your hands. Place pans in the oven and roast until tomatoes have reduced and are starting to get a few black edges. The pan should still have some juices, not be dry.  Depending on your oven it should take about 60 minutes. Stir half way through. If the tomatoes are really juicy, it may take longer.

      Cool and Puree

      • Remove pans from oven, set on the stove top and allow to cool until you can handle it. Carefully transfer the roast tomatoes into a food processor and pulse 5-6 times or until you get the preferred texture. You can also use a blender and process in batches. Serve or cool completely and freeze in portions.

      Notes

      Canning tomatoes requires a pressure canner. See notes in the post, and read about canning tomatoes on recommended links.
      For tomatoes, use what is best at the market. Roma tomatoes, plum tomatoes, beefsteaks, and heirloom tomatoes all work great in this recipe. 
      The yield for this recipe is 2-3 quarts, depending on how far you roast or reduce the tomatoes. This sauce will keep fresh in the refrigerator for 4-5 days, or freeze for up to 6 months. Some batches I've reduced the sauce way down with little juice left in the pan. This last batch I did not go as far and got 3 beautiful quarts of sauce. 

      Nutrition

      Serving: 0.75cupCalories: 133kcalCarbohydrates: 15gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 307mgPotassium: 731mgFiber: 5gSugar: 8gVitamin A: 2404IUVitamin C: 41mgCalcium: 68mgIron: 2mg
      Tried this recipe?Let us know how it was with a comment and leave a star rating!

      Refreshing Cucumber Smoothie Recipe

      by Leave a Comment

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

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

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

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      Why You'll Like This Recipe

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

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

      Cucumber Smoothie Ingredients

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

      Please see the recipe card for measurements.

      Be sure to check out my Guide to Making Healthy Smoothies. Confused about choosing protein powders? Read How to Choose Proteins Powders.

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

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

      Substitutions and Variations

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

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

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

      How to Make a Cucumber Smoothie

      Prep-Step: Freezing Cucumbers

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

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

      Make the Smoothie

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

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

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

      Serving Suggestions

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

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

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

      Recipe FAQs

      Can I use any type of cucumber for a smoothie?

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

      Should I peel the cucumber first?

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

      How can I make my cucumber smoothie thicker?

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

      Are cucumbers good for me?

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

      More Super Smoothie Recipes

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

      ⭐️Did You Make This?

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

      📖 Recipe

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

      Cucumber smoothie

      Sally Cameron
      Creamy and refreshing, this cucumber smoothie is a welcome summer breakfast, snack, or post-workout refuel. Adjust the protein level to your specific needs.
      No ratings yet
      Print Recipe Pin Recipe
      Prep Time 5 minutes
      Freezing cucumber 3 hours
      Total Time 3 hours 5 minutes
      Course Beverage, Breakfast, smoothie
      Cuisine American
      Servings 1
      Calories 203 kcal

      Equipment

      Ingredients
        

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

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      Instructions
       

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

      Notes

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

      Nutrition

      Calories: 203kcalCarbohydrates: 30gProtein: 26gFat: 5gSaturated Fat: 0.4gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 30mgSodium: 453mgPotassium: 565mgFiber: 4gSugar: 8gVitamin A: 2845IUVitamin C: 30mgCalcium: 567mgIron: 3mg
      Tried this recipe?Let us know how it was with a comment and leave a star rating!

      Creamy Sun-Dried Tomato Pesto Pasta

      by Leave a Comment

      Love creamy pastas? This sun-dried tomato pesto pasta combines the rich flavors of sun-dried tomato pesto and whipped ricotta for an irresistibly creamy sauce. Made in minutes in a food processor, toss it with hot cooked noodles for a satisfying gourmet meal. Use your favorite pasta shape to catch every bite of the luxurious sauce. Versatile, it works perfectly as a dip too, served with veggies, crackers, or crisp crostini.

      A white bowl of creamy sun-dried tomato pesto pasta with basil leaves , pine nuts, toasted bread, parmesan.

      Following my homemade sun-dried tomato pesto (also calIed red pesto or pesto rosso) I had to share this companion recipe. With the pesto made and a tub of ricotta on hand, I thought why not combine them? It came out amazing! Friends immediately asked for the recipe. Savory and creamy, pesto and whipped ricotta make natural partners for a terrific sauce or dip.

      [feast_advanced_jump_to]

      Why You'll like This Recipe

      • An easy pasta recipe, make it in a matter of minutes with a food processor.
      • Make the pesto ahead of time for for busy weeknights.
      • Whip the sauce together at serving time or before.
      • A gluten-free recipe (with gluten-free pasta).

      This would be good made with a traditional green basil pesto too, like this Pesto Genovese.

      Sun-Dried Tomato Pesto Pasta Ingredients

      Ingredients for red pesto pasta on a marble counter with a bowl of pasta.
      • Pasta: Use your favorite, either gluten-free or wheat pasta. For the best shapes to hold up to creamy sauces, check out the pasta guide below.
      • Ricotta cheese: I use whole milk ricotta for rich creaminess instead of heavy cream or cream cheese.
      • Sun-dried tomato pesto: Takes just minutes to make. Homemade pesto is the best (and easy!), but purchased works too.
      • Oil: Extra virgin olive oil is my top choice, but avocado oil works too.
      • Lemon juice: Lifts the flavor and balances the richness.

      Optional Garnishes for dun-dried tomato pesto pasta

      • Fresh herbs: Add fresh basil leaves as garnish, or Italian parsley.
      • Parmesan cheese: Extra to use as garnish if desired.
      • Red pepper flakes: For a little more heat.

      Please see the recipe card for measurements.

      Chef Sally's pesto rosso: To make sun-dried tomato pesto, you need just a few items. An 8-ounce jar of sun-dried tomatoes in extra virgin olive oil, pine nuts, parmesan, olive oil, lemon, garlic, and basil. See the link above for details. It's great make-ahead recipe. For substitutions with sun dried tomato pesto, check the substitutions section in the post.

      Substitutions and Variations

      • This works well with the more common basil pesto too! Whip the ricotta cheese and enough pesto together until it tastes as you prefer, then add lemon juice and olive oil if needed.
      • To add protein for meat eaters, try sliced grilled chicken or cooked Italian sausages. Seafood like grilled shrimp and even salmon work well too.

      If you love to make homemade sauces, try my gluten-free bbq sauce! It has a nice kick and deep flavors for just about anything going on the grill.

      Recipe Instructions

      First, start a large pot of water for the pasta and add a little salt. Cook according to the package instructions until just al dente, then drain. Save a half cup of pasta water in case you want to loosen the sauce. While the pasta cooks, start the sauce. It takes just a minute.

      Rich reddish brown sun-dried tomato pesto on a spoon.
      Step 1: Make the red pesto. Add all ingredients to a food processor and process until fairly smooth.
      Food processor bowl with ricotta cheese, pesto, oil, and lemon juice to be pureed into a sauce.
      Step 2: Add ricotta, sun-dried tomato pesto, oil, and lemon juice to the food processor.
      Creamy orange tomato pesto sauce, finished in a food processor workbowl.
      Step 3: Puree until smooth and creamy, ready for pasta, or...
      Sun-dried tomato whipped ricotta dip in a white bowl with pine nuts and basil.
      Step 4: Scoop it into a bowl as a dip.

      Choosing the Right Pasta

      A white bowl of sun-dried tomato pesto pasta with basil and parmesan garnish.

      What type of pasta works best with this sauce? When it comes to pairing pasta shapes with richer, creamier sauces, certain types of pasta excel due to their ability to hold and complement the sauce effectively. Here are some of the best pasta shapes for richer sauces like sun-dried tomato pesto with whipped ricotta:

      • Fettuccine: The flat surface of fettuccine allows the creamy sauce to cling well, making it a classic choice for Alfredo and other creamy sauces​.
      • Tagliatelle: The wide, flat shape of tagliatelle is perfect for thick, creamy sauces, ensuring that each bite is coated evenly. It's a little narrower than fettuccine.
      • Rigatoni: The characteristic ridges and hollow center trap creamy sauces, providing a satisfying bite with every mouthful.
      • Penne: The short tubes with ridges cut at an angle trap creamy sauces like rigatoni and go well with creamy sauces.
      • Fusilli: WIth sort of a corkscrew shape, there's lot's of room for the pasta to be coated with creamy sauce. Another good corkscrew shape is cavatappi.

      Love pasta salad? Try this terrific Caesar pasta salad, with chicken or without.

      Chef Sally's tip: Want to know more about pasta shapes? Check out the pasta shapes dictionary for lots of fun facts.

      Serving Suggestions

      Toss sun-dried tomato pesto pasta sauce with your favorite pasta while it's hot, right after draining. Save a little of the pasta water to loosen it up a bit if needed. What I do is make a batch, use it for snacking as a dip, then turn the rest into this sauce with the whipped ricotta for making pesto pasta.

      Can you freeze this? Can and should are two different things. Ricotta does not freeze well and gets grainy upon thawing so I advise making it fresh and using within 5 days. If you want to try freezing it, after thawing re-whip in a food processor and make any adjustments preferred with lemon juice or olive oil.

      Recipe FAQs

      Can I make the pesto ahead of time?

      Pesto can be made ahead of time and refrigerated for up to a week or even frozen in ice cube trays for several months.

      Can I add protein to the dish?

      Absolutely. To add protein, try sliced grilled chicken, cooked or grilled shrimp, or baked or grilled salmon.

      What can I serve with sun-dried tomato pesto pasta?

      It pairs well with a side salad, garlic bread, or as a dip with fresh veggies, crackers, or crostini.

      Looking for More Pasta Recipes?

      For three more sauces that pair well with pasta, try this bolognese made with ground bison, easy tomato marinara (red pasta sauce), or meaty mushroom marinara.

      ⭐️Did you Make This?

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

      📖 Recipe

      A white bowl of sun-dried tomato pesto pasta with basil and parmesan garnish.

      Sun-dried tomato pesto pasta

      Sally Cameron
      Intensely flavored sun-dried tomato pesto whipped with creamy ricotta cheese makes an amazing pasta sauce or dip. Serves 6 as a pasta sauce (using ⅓ cup) or more if using as a dip.
      No ratings yet
      Print Recipe Pin Recipe
      Prep Time 15 minutes
      Total Time 15 minutes
      Course Entree, Main Course, pasta
      Cuisine American, Italian
      Servings 6 yield 2 cups
      Calories 426 kcal

      Equipment

      Ingredients
        

      Pasta

      • 12 ounces pasta of choice gluten-free or wheat

      Pesto Pasta Sauce

      • 15 ounces whole milk ricotta cheese 1 tub
      • ¾ cup sun-dried tomato pesto see link below for homemade, or use purchased, about 6.7 ounces.
      • 2 tablespoons extra virgin olive oil
      • 2 tablespoons lemon juice

      Optional Garnishes

      • basil leaves
      • grated parmesan cheese
      • red pepper flakes

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      Instructions
       

      • Fill a large pot ¾ full of water and add salt. Bring to a boil and cook pasta according to the box directions. While the water is coming to a boil, make the sauce.
      • To make the sun-dried tomato ricotta sauce, add all ingredients to a food processor and puree into a creamy sauce.
      • When pasta is done, drain, saving some of the hot pasta water to loosen the sauce if needed. Immediately toss the pasta with the pesto sauce and place into serving bowls. Garnish with copped basil leaves and parmesan if desired.

      Notes

      The best pasta shape for creamy sauce is something that offers plenty of surface area, such as penne pasta, fusilli, rigatoni, or a wide flat noodle. For more information please see the pasta shape notes in the post. 
      Link to the red pesto recipe
      Nutrition Disclaimer
      This nutritional information is an estimate provided to you as a courtesy. The numbers here may vary depending on different brands. If needed, calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
       

      Nutrition

      Calories: 426kcalCarbohydrates: 49gProtein: 16gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 39mgSodium: 348mgPotassium: 206mgFiber: 3gSugar: 4gVitamin A: 516IUVitamin C: 3mgCalcium: 189mgIron: 1mg
      Tried this recipe?Let us know how it was with a comment and leave a star rating!

      Nutrition Disclaimer

      Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

      Sun-Dried Tomato Pesto (Pesto Rosso)

      by Leave a Comment

      If you love green basil pesto, you must try it's amazing red cousin, sun-dried tomato pesto (aka pesto rosso). The rich red color and savory flavor are from earthy sun-dried tomatoes. Easy to make from items in your pantry, there are many way to use this red pesto and it even freezes. Transform ordinary dishes into something special.

      An open glass jar of sun-dried tomato pesto with bread slices behind and basil leaves.

      Sundried tomato pesto is just as delicious as it's famous Italian green cousin, traditional basil pesto (Pesto alla Genovese). Why is it so good? It's full of umami flavor from both the tomatoes and the parmesan, that famous savory fifth flavor.

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      Why You'll like This Recipe

      • Easy to make with a food processor.
      • Lots of delicious ways to use it.
      • Made from traditional pesto ingredients.
      • An easy sauce from mostly pantry ingredients.
      • Different kinds of pestos are fun and tasty.

      Love tomatoes? Try these oven roasted cherry tomatoes. They are sort of like sun dried tomatoes but done in the oven.

      Recipe Ingredients

      Ingredients for pesto rosso or sun-dried tomato pest on the counter.
      • Sun-dried tomatoes: Buy sun-dried tomatoes packed in extra virgin olive oil for this pesto recipe as you use the oil in the recipe.
      • Fresh basil leaves: Of course pesto must have fresh basil, but there are substitutions, please see below.
      • Nuts: I prefer pine nuts, options below. Use them raw or toast them lightly.
      • Garlic: Fresh garlic cloves for flavor power.
      • Lemon juice: Adds brightness of flavor and cuts the richness.
      • Oil: Extra virgin olive oil is best, you need a little extra to get the right consistency.
      • Cheese: This particular pesto uses finely grated parmesan cheese, but you can use pecorino cheese instead.

      Please see the recipe card for measurements. Due to the saltiness of the cheese you won't need extra salt.

      Chef Sally's tip: Sun-dried tomatoes come in both oil-packed and dried versions. If you're using plain dried (no oil) tomatoes, re-hydrate them by soaking in hot water until they are soft and pliable. You'll need about 24 tomatoes and 6-8 tablespoons of extra virgin olive oil for making the pesto rosso.

      Substitutions and Variations

      Sun dried tomato pesto (or pesto rosso) is nicely customizable. Try these options:

      • Red pepper flakes, just a pinch for a little heat, or use a pinch of cayenne.
      • Add some smoked paprika for a smoky rich flavor.
      • If fresh basil is out of season or unavailable, try a combination of fresh flat leaf parsley and fresh oregano.
      • Nuts: Use walnuts or almonds instead of pine nuts, or a combination.
      • No oil-packed sun-dried tomatoes? Use the plain dried tomatoes and read my note above.
      • To make this vegan, use vegan parmesan or try nutritional yeast (I have not tried this variation).

      For a classic basil pesto try this recipe. Homemade pesto is the best!

      How to Make Sun-Dried Tomato Pesto

      Sun-dried tomato pesto ingredients in a food processor.
      Step 1: Add the tomatoes and their oil from the jar, plus basil, nuts, cheese, garlic, and lemon juice to the food processor.
      Pesto rosso almost smooth in a food procesor workbowl.
      Step 2: Process by pulsing until it's broken down and starts to smooth out into a chunky paste.
      Drizzling olive oil into a food processor through the feed tube.
      Step 3: With the machine running, drizzle in the last two tablespoons of olive oil and create a fairly smooth paste.
      Rich reddish brown tomato pesto on a spoon.
      Step 4: The finished pesto.

      Chef Sally's tip on toasting nuts. Toasting nuts intensifies their flavor. To toast walnuts or pine nuts, scatter the nuts on a rimmed metal baking sheet in a low, 300°F oven for about 20 minutes. Shake the pan once in awhile. Check them early versus late so you don't burn them. Nuts burn easily because of their oil content. Another method is in a dry warm fry pan or skillet over low heat. Shake the pan occasionally and use your nose. You will start to smell them when they are about done.

      For another terrific summer appetizer, try these goat cheese crostini with nectarines.

      Serving Suggestions

      A white bowl of creamy whipped ricotta dip with sun-dried tomato pesto.

      Sun-dried tomato pesto is best served at room temperature, so get it out of the refrigerator early unless it's freshly made. Here are serving ideas:

      • Stuff boneless skinless chicken breasts with sun-dried tomato pesto and goat cheese, then bake at 350°F until done.
      • Spread on toasted or grilled baguette slices as an appetizer.
      • Toss with hot cooked pasta noodles for pesto pasta.
      • Use as pizza sauce.
      • Swirl into risotto (a favorite).
      • Serve it with eggs instead of hot sauce.
      • Use as a sandwich spread.
      • Toss it with zucchini noodles for a low carb option.
      • Make this fabulous whipped ricotta dip with sun-dried tomato pesto (above!).

      Find the recipe for whipped ricotta dip here. I did this recently for a party and my guests raved about it and asked that I post it. Cut the recipe in half if needed for a smaller portion, or use it over hot pasta. It's heavenly!

      sun-dried tomato basil pesto

      Recipe FAQs

      Can I make sun-dried tomato pesto without nuts?

      Yes, you can omit the nuts or substitute them with seeds such as sunflower seeds or pumpkin seeds (pepitas) for a nut-free version.

      Can I use fresh tomatoes instead of sun-dried tomatoes?

      Sun-dried tomatoes provide a concentrated flavor that fresh tomatoes cannot replicate. However, you can roast fresh tomatoes until they are fairly "leathery" to reduce moisture and enhance their flavor if you want to experiment.

      Do I need a food processor to make sun-dried tomato pesto?

      A food processor or blender is commonly used to achieve a smooth consistency, but you can also use a mortar and pestle for a more rustic texture. Chop the sun-dried tomatoes first to get started. A food processor makes it faster.

      How do I store sun-dried tomato pesto?

      Store the pesto in an airtight container in the refrigerator for up to a week. For longer storage, freeze the pesto in ice cube trays and transfer the cubes to a freezer bag once frozen. The silicone ice cube tray make it easy to pop out.

      More Recipes With Tomatoes

      Whether fresh, roasted, or dried, tomatoes are tasty, versatile, and part of so many recipes. For tomato inspiration try some of these recipes.

      ⭐️Did you Make This?

      If you make sun-dried tomato pesto, 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.

      Originally published 3/12/2010.

      📖 Recipe

      Glass jar of pesto rosso, red pesto, ready to enjoy.

      Sun-Dried Tomato Basil Pesto

      Sally Cameron
      A versatile and easy recipe that holds well in the refrigerator and even freezes. Use atop crackers or crostini for an appetizer, add to a sandwich, stuff chicken breasts, toss with hot pasta or risotto.
      5 from 1 vote
      Print Recipe Pin Recipe
      Prep Time 10 minutes
      Total Time 10 minutes
      Course Appetizer
      Cuisine American, Italian
      Servings 12 Yield 1 ½ cups
      Calories 117 kcal

      Equipment

      Ingredients
        

      • 8 ounce jar sun-dried tomatoes in extra virgin olive oil you'll use the oil
      • 1 cup lightly packed fresh basil leaves
      • ½ cup pine nuts
      • ½ cup finely grated Parmesan cheese about 2 ounces
      • 2 large garlic cloves chopped fine
      • 2 tablespoons lemon juice ½ a lemon
      • 1 pinch red pepper flakes
      • 2 tablespoons extra virgin olive oil

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      Instructions
       

      • In a food processor add the sun-dried tomatoes and their oil, basil leaves, nuts, cheese, garlic, lemon juice, red pepper flakes and using long pulses, puree the pesto, stopping to check the consistency and scrape down the bowl once or twice. Add the other 2 tablespoons of oil and process.
        Note - If you want it looser or more creamy, add a little more oil, a little at a time.

      Notes

      In an 8 ounce jar of sun-dried tomatoes in oil, there are approximately 24 tomatoes and ¼ cup of extra virgin olive oil. They brand you purchase may vary, which is why is write this note. 
      Refrigerate pesto for up to a week or freeze sun-dried tomato pesto in small containers or ice cube trays for several months. Be sure to label and date.
      If using sun-dried tomatoes not packed in extra virgin olive oil, rehydrate dried tomatoes in very hot water until soft, then drain. You'll need 6-8 ounces of extra virgin olive oil (maybe a little more), to get the pesto to the right consistency.
      For a no-nut pesto, try raw sunflower seeds. For nuts, walnuts, cashews, and almonds also make good pesto.

      Nutrition

      Serving: 2tablespoonsCalories: 117kcalCarbohydrates: 6gProtein: 3gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 3mgSodium: 118mgPotassium: 344mgFiber: 1gSugar: 0.3gVitamin A: 385IUVitamin C: 21mgCalcium: 64mgIron: 1mg
      Tried this recipe?Let us know how it was with a comment and leave a star rating!

      Please note that the nutritional information presented above is an calculated estimate and may vary depending on the exact ingredients and brands used.

      5-Minute Cherry Smoothie Recipe

      by 1 Comment

      Got 5 minutes for a quick breakfast that's healthy? Whip up this creamy cherry smoothie. Use fresh or frozen cherries, either sweet cherries or tart cherries. Cherry season is fleeting so take advantage of the season while you can and enjoy this cherry smoothie. Prep them ahead if needed, they hold well in the refrigerator.

      Two glasses or bright pink cherry smoothie with dark cherries in the background.

      You know it's summer when cherries show up at the market. Beyond using cherries for fabulous desserts like this easy cherry cake, a cherry smoothie is one of my favorite ways to enjoy cherries. While fresh cherries are the essence of summer, frozen cherries work year round for this terrific smoothie.

      [feast_advanced_jump_to]

      Why You'll Like This Recipe

      • Use fresh or frozen cherries.
      • Works with tart cherries or sweet cherries.
      • A simple smoothie recipe but customizable with great add-in options.
      • High protein with Greek yogurt (if you do dairy).

      Recipe Ingredients

      Simple ingredients for a cherry smoothie in glass bowls.
      • Milk: I use homemade unsweetened almond milk but use your milk of choice.
      • Cherries: Both tart cherries and sweet dark cherries make a great smoothie, as well as both fresh and frozen.
      • Yogurt: I recommend buying plain Greek yogurt for the thick creaminess and high protein that is adds to a cherry smoothie.
      • Banana: Fresh banana or frozen banana are good. Frozen makes a thicker, colder smoothie.
      • Flavoring: Just a little almond extract really adds complimentary flavor to the cherries, or use vanilla extract for a cherry vanilla smoothie.
      • Sweetening: Choose a mild honey for sweetness. How much you use will depend on the natural sweetness of the cherries. Also try maple syrup, but it has a definite taste.

      Chef's cherry tip: Fresh cherries or frozen cherries? I've used purchased frozen cherries, fresh pitted cherries, and fresh cherries that I pitted then froze for this cherry smoothie. They all work but my first choice is the fresh pitted then frozen cherries. Yes, it's a bit of work to pit and freeze your own fresh cherries but I find the flavor the best. Outside of cherry season, I'll go through my frozen stash and then use store-frozen cherries if available.

      Ways to Customize a Cherry Smoothie

      Want a healthy cherry smoothie recipe? Try some of these substitutions and variations.

      • Milk variations: try homemade coconut milk, cashew milk, dairy milk, hemp seed milk, or oat milk, (each will change the flavor a little).
      • Make it a vegan cherry smoothie with non-dairy milk and yogurt.
      • Add protein powder for higher protein, either whey, almond, egg white, or a plant-based blend.
      • For a black forest chocolate cherry smoothie add cocoa powder or use chocolate protein powder.
      • For no-added sugar, use a monk fruit honey or simple syrup for sweetening.
      • Skip the sweetening and instead use a vanilla Greek yogurt.
      • For a boost of healthy fats, add a tablespoon of almond butter, peanut butter, cashew butter, coconut butter, or even MCT oil.
      • For added fiber and protein add 1-2 tablespoons of flaxseed meal.
      • One thing I add to my smoothies everyday is a supplement called creatine. It helps with building muscle, staying strong, and improving cognition and memory. Here's a great article on creatine. It's not just for body builders or men.
      • One more add-in worth mentioning is tart cherry powder. Known to be great for joints, muscle soreness, and post workout recovery. Plus it tastes great in smoothies.

      Be sure the check out my Ultimate Guide to Making Healthy Smoothies!

      Smoothie Instructions

      Making smoothies is best with a high-speed blender.

      Cherries, banana, and milk in a blender container.
      Step 1: Add milk to the blender first, then protein powder if using. Next add the cherries, bananas, sweetener, and extract.
      A pink and bubbly blended cherry smoothie in a blender container.
      Step 2: Start blender on slow speed to start grinding the fruit together, then power up to high and blend until smooth as desired.

      How to Store Cherries

      Cherries like things cool and dry, making moisture is the enemy of cherries. I wash mine as soon as I get home with this produce wash, then allow them to dry completely on a clean kitchen towel. Do not put them away unless they are dry or you run the risk of moldy cherries.

      When cherries are totally dry, place them in a storage container with a layer of paper towels at the bottom to minimize condensation or moisture.

      They will last 3-4 days in the refrigerator. Beyond that, freeze extra cherries.

      Chef's tip on cherries: How can you tell tart cherries (sour cherries) from sweet cherries? By the color. Tart cherries are bright red while sweet cherries are the dark red ones. Read here about the health benefits of cherries.

      How to Freeze Cherries

      Pitted frozen whole dark red cherries on a sheet tray.
      Step 1: Pit and freeze whole cherries on a rimmed sheet tray until firm.
      Bagged dark red cherries frozen for storage.
      Step 2: Store frozen cherries in freezer safe containers or zip bags.

      To freeze cherries, wash and dry first, then pit them with a cherry pitter tool and lay them in a single layer on a plastic or parchment line rimmed baking sheet tray that will fit in your freezer (I use quarter sheet size). Freeze for several hours until firm, then store them in a freezer safe container.

      Frozen cherries are best up to 6 months but can last up to a year properly frozen and stored. So while it's cherry season, freeze as many as you can for the months ahead.

      Here's another beautiful fruit smoothie and my other go-to recipe, this raspberry smoothie.

      Top down shot of a deep pink cherry smoothie in a tall glass with banana and a cherry.

      Serving Suggestions

      Enjoy a cherry smoothie right out of the blender or make it the night ahead and store it in an airtight container like a wide mouth ball jar with tight fitting lid. Refrigerate for a great grab-and-go breakfast or workout refuel.

      Recipe FAQs

      How do I pit cherries for a smoothie?

      The best way to pit cherries for a smoothie or any other recipe is with an inexpensive tool called a cherry pitter. Find them online and where cooking tools are sold. Without a cherry pitter you can use a paring knife, but it's slower and messier.

      How can I make my cherry smoothie creamier?

      For a creamy cherry smoothie, add yogurt. Use Greek yogurt as it is thicker than regular yogurt. Banana adds creaminess to smoothies, either fresh or frozen. Another creamy add-in is your favorite nut butter.

      How do I make a cherry smoothie thicker?

      To make a thicker smoothie, try freezing your fruit if it's fresh. Add Greek yogurt or ground flaxseed, which also adds fiber and fat. If the smoothie does not have banana, it's a great thickener for a smoothie. Lastly, add a few ice cubes.

      More Smoothie Recipes

      Smoothies have been my go-to breakfast and post-workout preference for more than 25 years! For more healthy smoothie recipes, try the links below and check out the smoothie recipe page where I am adding more smoothie recipes.

      ⭐️Did You Make This Recipe?

      If you make this cherry 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

      Top down shot of a deep pink cherry smoothie in a tall glass with banana and a cherry.

      Cherry Smoothie

      Sally Cameron
      Bright pink, sweet and smooth, grab some cherries while they are in season and enjoy this cherry smoothie!
      5 from 1 vote
      Print Recipe Pin Recipe
      Prep Time 5 minutes
      Cook Time 0 minutes
      Total Time 5 minutes
      Course Breakfast, smoothie
      Cuisine American
      Servings 1
      Calories 403 kcal

      Equipment

      Ingredients
        

      • ½ cup unsweetened almond milk or your favorite milk
      • 1 cup pitted cherries, fresh or frozen about 5 ounces or 13-14 cherries
      • 2 teaspoons honey or other sweetener, optional
      • 1 small banana fresh or frozen
      • ¾ cup plain greek yogurt 5 ounces
      • ½ teaspoon almond extract or vanilla extract optional

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      Instructions
       

      • Add milk to blender first, then yogurt, fruit, honey, and extract if using. Start low to grind the fruit together then increase speed and puree to desired consistency.
        Enjoy cherry smoothie right out of the blender or make it ahead and refrigerate for later enjoyment or overnight for a grab-and-go breakfast or post-workout refuel.

      Notes

      How to Customize a Cherry Smoothie

      • Milk variations: try homemade coconut milk, cashew milk, dairy milk, hemp seed milk, or oat milk, (each will change the flavor a little).
      • Make it vegan with non-dairy milk and yogurt.
      • Add protein powder for higher protein, either whey, almond, egg white, or a plant-based blend.
      • For a black forest chocolate cherry smoothie add cocoa powder or use chocolate protein powder.
      • For reduced sugar, use a monk fruit honey or simple syrup for sweetening.
      • Skip the sweetening and instead use a vanilla yogurt.
      • For a boost of healthy fats, add a tablespoon of almond butter, peanut butter, coconut butter, or even MCT oil.

      Nutrition

      Calories: 403kcalCarbohydrates: 60gProtein: 21gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 7mgSodium: 216mgPotassium: 999mgFiber: 8gSugar: 42gVitamin A: 161IUVitamin C: 19mgCalcium: 387mgIron: 1mg
      Tried this recipe?Let us know how it was with a comment and leave a star rating!

      Easy Smoked Salsa (pellet grill recipe)

      by 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.

      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.

      ⭐️Did You Make This Recipe?

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

      📖 Recipe

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

      Smoked Salsa (pellet grill)

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

      Equipment

      • Grill basket or grill tray with holes

      Ingredients
        

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

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      Instructions
       

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

      Notes

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

      Nutrition

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

      by 3 Comments

      Here's a simple dessert you probably never heard of, a chilled cream dessert called a Posset. This is a 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

      • It's a super easy light dessert with a sweet-tart flavor.
      • 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.

      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.
      • 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 note on monk fruit: To reduce sugar and make this low carb, I tried a batch with all granulated monk fruit. The result was it did not set completely as did the sugar batch. Still tasty, but not firm.

      Substitutions and Variations

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

      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.

      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 gentle simmer(small bubbles).
      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.
      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 note: While this is a chilled custard-style lemon posset, a posset is also a traditional warm drink in the UK often made with milk or cream, sweetened with sugar, and flavored with alcohol like wine, brandy, liqueurs, or rum and often spices. Fun fact: the posset dates to the middle ages when it was used for medicinal purposes.

      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 (or other flavors) 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.

      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.

      ⭐️Did You Make This Recipe?

      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

      Four lemon posset custard dessert cups topped with fresh berries.

      Easy Lemon Posset

      Sally Cameron
      Easy, creamy, lemony and just 3 simple ingredients! Top with fresh berries or sliced summer stone fruit. You need 4 ramekins or other 6 ounce containers or dessert cups. Make it with monk fruit it pretty much no carbs except for the fruit you add on top.
      5 from 2 votes
      Print Recipe Pin Recipe
      Prep Time 5 minutes
      Cook Time 10 minutes
      Refrigerator setting time 4 hours
      Total Time 4 hours 15 minutes
      Course Dessert
      Cuisine british
      Servings 4
      Calories 412 kcal

      Equipment

      Ingredients
        

      • ½ cup lemon juice 2-3 large lemons
      • 2 teaspoons lemon zest
      • 2 cups heavy whipping cream
      • ½ cup sugar

      Optional Toppings

      • 1 pint fresh berries or sliced seasonal fruit

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      Instructions
       

      • Zest and juice the lemons. You need ½ cup of lemon juice (strained) and 2 teaspoons lemon zest.
      • In a medium pan, bring the heavy cream to a simmer (small bubbles). Add the sugar and lemon zest and stir until the sugar melts in. Cook the cream and sugar until it reduces to 2 cups in total, 7-8 minutes.
        Tip-Cream boils over quickly so don't walk away from the stove. If it starts to boil over, stir and gently move the pan to a cool burner until it settles down, then place back on the heat.
      • Remove pan from the heat and stir in the lemon juice. Pour the posset mixture through a fine strainer (to remove the zest) into a large heat proof measuring cup like a 4-cup pyrex. This make it easier to pour and portion the possets into the ramekins.
        Pour lemon posset into ramekins or bowls, cover, and refrigerate for 4 hours or overnight until they set. Serve chilled topped with fresh berries or other fresh fruit.

      Notes

      Lemon Posset Nutrition Notes:
      • The nutrition numbers are calculated with sugar. If you make this with granulated  monk fruit (here is the brand I use), there are no net carbs as it is a monk fruit/allulose blend and allulose is not just a sugar but fiber. If you eat keto or low carb, it's a terrific dessert! Not including the carbs in any fruit that you top the posset with. 
      • I've tried making this with all monk fruit but it did not set up completely. As I experiment to make this low carb I will update the recipe asap.
      • Using half sugar and half monk fruit should produce a better result and still reduce carbs (sugar). 
      • Note - some people are sensitive to monk fruit. 

      Nutrition

      Calories: 412kcalCarbohydrates: 27.6gProtein: 2.4gFat: 43gSaturated Fat: 27gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 134mgSodium: 32mgPotassium: 146mgFiber: 0.2gSugar: 25gVitamin A: 1.752IUVitamin C: 14mgCalcium: 82mgIron: 0.2mg
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      Gluten-Free BBQ Sauce Recipe

      by 3 Comments

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

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

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

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

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      Why You'll 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

      A glass jar of deep red homemade bbq sauce.

      Gluten-Free BBQ Sauce

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

      Equipment

      Ingredients
        

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

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      Instructions
       

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

      Notes

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

      Nutrition

      Serving: 3tablespoonsCalories: 44kcalCarbohydrates: 7gProtein: 0.2gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.04gSodium: 41mgPotassium: 71mgFiber: 0.2gSugar: 6gVitamin A: 102IUVitamin C: 0.3mgCalcium: 12mgIron: 0.3mg
      Tried this recipe?Let us know how it was with a comment and leave a star rating!

      Homemade BBQ Spice Rub Recipe

      by Leave a Comment

      Here's my go-to all-purpose BBQ spice rub recipe (aka barbecue rub) that works for a multitude of cooking methods from grilling to smoking, and rotisserie to roasting. Use it with chicken, pork ribs, fish and seafood, potatoes and veggies, you name it! It's a super-versatile all-purpose seasoning. Homemade means you control the ingredients so it's easily customizable. Skip the pre-made rubs and make your own dry rub with classic bbq flavors. 

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

      I developed my BBQ spice blend (also called a dry rub) more than a decade ago and finally published it for friends who love to grill, so I hope you'll enjoy it too. It really is all purpose! Sprinkle or rub generously onto whatever is going on the grill, the smoker, into the oven, or air fryer. 

      This spice blend is your go-to friend. If you (like me) prefer to create your own "stuff" and control the ingredients, making homemade BBQ spice rub is easy and customizable.

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      Why You'll Like This Recipe

      • You control the salt, heat level, and sweet level.
      • Usable in so many ways.
      • Lasts 6 months in an airtight container stored away from light.
      • It's similar to blackening seasoning, cajun seasoning, and creole seasoning, easily used interchangeably.

      For another homemade spice blend, try my homemade taco seasoning to make ground beef taco filling.

      What's a BBQ Rub?

      A BBQ rub or dry rub is a seasoning blend of salt, spices, herbs, and sugar. Grill and smoker aficionados swear by bbq rub to add flavor and enhance color. For smoked meats, a BBQ rub helps develop a desirable bark, that lovely, crusty, flavorful outer layer that is so prized among pellet grill and smoker fans.

      A wet rub is like a dry rub but it has a wet component such as oil, vinegar, beer, a spirit such as bourbon, orange juice or pineapple juice, mustard or mayo. They're good partners.

      BBQ Spice Rub Ingredients

      Spices for a BBQ dry rub on white plates.

      Here is what you need to make this BBQ spice rub. Find spices at most grocery stores and online from online spice stores.

      • Smoked paprika: For an earthy, savory, smoky flavor.
      • Granulated garlic: Granulated is coarser in texture than garlic powder, but both are made from pure, dehydrated garlic. For great flavor. Look at the bottle to see what the texture is because the names vary.
      • Brown sugar: For a little caramelization and sweetness. Use either light brown sugar, dark brown sugar, or a coarse brown sugar like turbinado.
      • Ground cumin: For it's earthy, slightly spiced flavor common in spice blends.
      • Ground coriander: A great partner for cumin, with a lightly lemony flavor.
      • Onion powder: Another savory flavor builder.
      • Ancho chili powder: This is pure chili powder, not the blend called chili powder.
      • Ground black pepper: For some heat. Smoked black pepper is good too.
      • Chipotle pepper: For more heat! Made from smoked jalapeno peppers, it adds to the smoky flavor along with the smoked paprika.

      But what about the salt? See my notes below, and please see the recipe card for measurements.

      Instead of plain paprika on top of creamy deviled eggs, use this BBQ rub. It's a flavorful garnish.

      Spice dry rub on a spoon over a jar of the rub.

      Substitutions and Variations

      • If you prefer salt in your BBQ rub, add 1 tablespoon of kosher salt.
      • Substitute regular sweet paprika for smoked paprika.
      • Use a smoked salt, either in the rub recipe or when you salt your meat.
      • To substitute garlic powder (which is finer) for granulated garlic, use ¾ as much.
      • Substitute cayenne pepper for chipotle pepper, and for more heat, add more to your liking but be careful.
      • Add dried herbs such as dried thyme or dried oregano, try 2-3 teaspoons and crush it in your hands before adding.
      • No coriander? Skip it and use a little more cumin.
      • Switch coconut sugar or golden monk fruit blend for the brown sugar.
      • Want it sweeter? Add more brown sugar.

      Use this dry rub in place of plain paprika in this easy, creamy smoked salmon dip.

      What About Salt?

      The first ingredient in most dry rubs is salt. While salt is critical for flavor in cooking, I leave the salt out of my BBQ spice rub. Why? For more control. I prefer to salt my meat separately or whatever it is I am preparing.

      Another reason is that many folks are salt-sensitive or on a medically restrictive diet, so this gives them a great, versatile dry rub option. 

      What kind of salt should I add if I want to? Most people use kosher salt for it's coarse and crunchy texture in dry rubs or BBQ spice rubs. You can also use fine pink sea salt BUT please read on...

      My Preferred Salt and Why

      You will find two primary kinds of salt in my kitchen: coarse kosher salt and fine pink salt. The first is a Mediterranean coarse kosher sea salt for it's texture and clean flavor. It's also what I use for brining and salting water for blanching, boiling, brining, and sometimes salting meat. Another great kosher salt is this mined pink kosher salt.

      The other salt I use is this fine, clean, pink mined ancient sea salt. These are my workhorse salts.

      If you want to add salt to the rub versus using it separately, you can use them in equal amounts as they weight almost the same, gram for gram (I weighed a tablespoon of each).

      Recipe Instructions

      A glass jar of spices ready to be shaken to make a dry rub.

      Add all of the spices to a jar and shake well, label and store in a cool, dry, dark place for up to 6 months.

      Where not to store spices? In full light, on top of your stove, beside the stove, or above the range. Heat and light makes the flavors and strength of the spices degrade more quickly.

      Golden grilled chicken breasts done with dry rub just finishing on the grill.

      How to Use BBQ Spice Rub

      A rack of baby back ribs coated in dry rub, ready for the grill.

      Use BBQ rub on raw proteins, such as chicken, turkey, ribs, pork tenderloin and chops, seafood, burgers and beef. Use them as a finishing seasoning for vegetables, potatoes, and flavoring vinaigrettes, dressings, and marinades. They are multi-purpose and versatile.

      Try out these recipes with my BBQ rub recipe:

      • Baby back ribs. Rub the ribs both top and under sides with a generous amount of dry rub. I start the night before to allow the flavors to develop (but you don't have to). I'm trying to get my 3-2-1 pellet grill baby back ribs recipe out this summer.
      • Grilled shrimp tacos.
      • Blackened air fryer mahi mahi (recipe out soon!).
      • Baked bone-in chicken breasts (or pellet grill).
      • Air fryer roasted red potatoes.
      • It's wonderful on buttered popcorn!
      • Use it just about any where you would use paprika.
      • Add it to a marinade with olive oil and citrus juices.
      • Use BBQ spice rub for rotisserie chicken.
      • A jar makes a great gift for your grilling and pellet grill friends!

      The photo below is a dry rub coated whole chicken I put on the rotisserie. Comes out fantastic! The trick to getting the rub to stick is smearing the bird with just a little mayonnaise to start, then coating well with the dry rub.

      Rotisserie chicken coated in dry rub on the grill spit.

      Serving Suggestions

      Need some side dishes? Depending on what you've made with BBQ rub, try this cool, refreshing tropical pineapple mango salsa or a creamy avocado dip that doubles as a sauce.

      For a classic summer side for grilled chicken and ribs, try these made from scratch Boston Baked Beans and a side of lightly creamy homemade coleslaw. Mediterranean potato salad is always a hit too.

      Since dry rub is often used for grilled foods, make your own gluten-free BBQ sauce too. Delicious and made in minutes!

      Recipe FAQs

      What is a Dry Rub?

      A dry rub is a blend of dry spices, herbs, sugar, and usually salt used to flavor foods. There is no liquids and no oil like marinades and sauces. You can leave out the salt to control the amount of salt used in a recipe and instead, salt the meat or seafood separately. Dry rubs are super versatile, fun to use, easy to create at home, and give recipes lots of flavor.

      Are there any health concerns with using dry rubs?

      One of the main concern with purchased dry rubs is the level of salt. Many are mostly salt with little else. You've got to read labels. The first few ingredients listed are what the rub is mainly made of, and it often starts with salt. Another concern is preservatives, gluten or other allergens, and ingredients to make rubs flow and not clump. Making dry rubs at home eliminates these challenges.

      Can you use a dry rub on vegetables?

      You can use dry rubs on vegetables too. Use them to season the vegetables after cooking as you would salt or toss, spray, or lightly coat the vegetables with a little oil and toss with the dry rub before cooking. Be careful with high heat as you don't want to burn the spices.

      What are some common mistakes to avoid when using dry rubs?

      Watch the salt levels in rubs so your food is not overly salty. Making dry rubs at home allows you to control or eliminate the amount salt. Also, spices can burn with too high heat. Watch your cooking and grilling temperatures and timing so dry rubbed food does not burn, especially with a direct contact method of cooking.

      Recipes To Try With Dry Rub

      Dry rubs are fun to play with to bring a new dimension of flavors to recipes. Wherever you use a spice blend, experiment with a dry rub.

      ⭐️Did You Make This Recipe?

      If you make this dry rub, 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

      Savory dry rub for grilling with spices and a little brown sugar.

      BBQ Spice Rub Recipe

      Sally Cameron
      Don't buy dry rubs, make your own! I use this on chicken, shrimp, ribs, pork tenderloin, just about anything with delicious results. See notes below for options and substitutions. Doubles easily for a big batch.
      5 from 2 votes
      Print Recipe Pin Recipe
      Prep Time 5 minutes
      Cook Time 0 minutes
      0 minutes
      Total Time 5 minutes
      Course Seasoning
      Cuisine American
      Servings 24 Yield 1 cup/5.7 oz
      Calories 15 kcal

      Ingredients
        

      • 4 ½ tablespoons smoked paprika
      • 3 tablespoons granulated garlic or 1 ½ T. of garlic powder
      • 2 tablespoons brown sugar or coconut sugar or golden monk fruit blend
      • 1 ½ tablespoons ground cumin
      • 1 ½ tablespoons ground coriander
      • 1 tablespoon ancho chili powder
      • 1 tablespoon ground black pepper or smoked black pepper
      • 1 teaspoon onion powder
      • ¼-1/2 teaspoon chipotle powder or cayenne pepper

      Optional: Salt

      • 1 tablespoon kosher salt

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      Instructions
       

      • Measure all ingredients into a jar with a tight lid and shake hard until well combined. Label and date when you made it and store in a cool dark pantry or cabinet. Will last 4-6 months.

      Notes

      • Like it spicier? Add more chipotle powder, cayenne pepper, or some sharp (hot) paprika.
      • If you use garlic powder instead of granulated garlic, start with half the amount as it is finer. 

      Nutrition

      Serving: 2teaspoonsCalories: 15kcalCarbohydrates: 3gProtein: 1gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 8mgPotassium: 65mgFiber: 1gSugar: 1gVitamin A: 758IUVitamin C: 0.1mgCalcium: 13mgIron: 1mg
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