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French Lentil Quinoa Salad

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This French lentil quinoa salad is a colorful, hearty mix of tender French green lentils, fluffy quinoa, crisp vegetables, fresh herbs, feta, pine nuts, and sweet-tart pomegranate seeds or dried cranberries. Tossed with a bright lemon vinaigrette, it's a high-protein, high-fiber salad that's perfect for healthy lunches, summer meals, potlucks, and meal prep.

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

This lentil quinoa salad started as a post-workout lunch, built from what I had in the refrigerator: cooked lentils, quinoa, crunchy vegetables, herbs, feta, and a bright lemon vinaigrette. It turned out so good I made it again, then again, and finally decided it deserved to be shared with you. It's one of those salads I'm happy to eat for lunch several days in a row.

Lentil Quinoa Salad Recipe Snapshot

  • Meal prep friendly - Make it ahead for easy lunches all week.
  • Cool and refreshing - Crisp vegetables, fresh herbs, and lemon vinaigrette keep it bright.
  • High in protein and fiber - Lentils and quinoa make it hearty and satisfying.
  • Full of texture - Crunchy vegetables, creamy feta, pine nuts, and sweet-tart pomegranate seeds in every bite.

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

Ingredients You'll Need

Ingredients for a lentil quinoa salad in prep bowls on a counter ready to go.
Extra virgin olive oil, lemon juice, dijon mustard, and garlic for a lemon vinaigrette.

Lentil Quinoa Salad

  • Quinoa - White quinoa or a tri-color blend. Cook and cool before assembling.
  • Lentils - French green lentils (aka Puy lentils) are my preferred choice because they hold their shape well in salads. You can cook your own or use ready-to-eat cooked lentils.
  • Celery - Adds crunch and savory base flavor.
  • Carrots - Add sweetness, color, and crunch.
  • Cucumber - Persian, mini, or English cucumber all work well.
  • Fruit - Use pomegranate seeds or dried cranberries for a sweet-tart pop.
  • Nuts - Pine nuts are my first choice, but chopped walnuts work too.
  • Cheese - Feta cheese, especially Greek feta for more tang, or goat cheese are both delicious. Tiny perline mozzarella work too.
  • Shallot - Adds delicate onion flavor; red onion works too.
  • Fresh herbs - Mint and thyme add fresh, garden-like flavor.

Lemon Vinaigrette

  • Olive oil - Use a nice fruity extra-virgin olive oil here.
  • Lemon juice - Adds fresh, bright acidity to balance the oil.
  • Mustard - Creamy Dijon adds flavor and helps emulsify the dressing.
  • Garlic - Fresh garlic cloves are best, but garlic puree in a tube works too.

Please see the recipe card for measurements, salt, black pepper, and red pepper (optional).

Chef's Tip: For this recipe, you'll need 2 cups cooked lentils. If cooking your own, start with about ¾ cup dried French green lentils. If using vacuum-sealed cooked lentils, such as Trader Joe's or Melissa's, they look compressed when opened. Gently break them apart and fluff them before adding to the salad. Using disposable gloves makes it easier.

Substitutions and Variations

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

  • Dairy-free or vegan - Skip the cheese, or use a vegan cheese substitute.
  • Change the dressing - Use French vinaigrette, or Balsamic vinaigrette.
  • Nut-free - Skip the pine nuts or walnuts, try seeds instead. Toasted pepitas are good.

Chef's tip on cucumbers: For the best texture, slice cucumbers into quarters lengthwise, then trim away the seedy centers before chopping. Removing the seeds reduces excess moisture and helps keep the salad crisp instead of watery.

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

How to Make Lentil Quinoa Salad

A colorful mix of lentils, quinoa, carrots, pomegranate seeds, herbs and ore for a salad in a glass mixing bowl.
  1. Make the lemon vinaigrette in a jar or small bowl.
  2. Add the cooked quinoa and lentils to a large bowl.
  3. Add the chopped vegetables, shallot, herbs, feta, pomegranate seeds, and pine nuts.
  4. Pour the vinaigrette over the salad and toss gently to combine.
  5. Serve chilled or at room temperature.
A lentil quinoa salad in a mixing bowl ready to be dressed for serving.

Serving and Make-Ahead Tips

Lentil quinoa salad can be served chilled or at room temperature. Enjoy it as a side dish or turn it into a satisfying main-course salad by adding protein grilled or roast chicken, grilled shrimp, flank steak, or steamed salmon.

For meal prep, store the salad and vinaigrette separately in airtight containers and combine just before serving. The salad keeps well for several days, making it a great make-ahead lunch option.

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

Storage

Store leftover lentil quinoa salad in an airtight container in the refrigerator for up to 4 days. If possible, store extra vinaigrette separately and toss with the salad before serving.

More Great Salad Recipes

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

⭐️Did You Make This Recipe?

If you make this lentil quinoa salad, please drop me a comment and let me know how you enjoyed it. I love hearing from you and your comments help other readers too. Thanks for supporting my site.

📖 Recipe

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

Lentil Quinoa Salad with Lemon Vinaigrette

Sally Cameron
Crisp and crunchy with lots of vegetables, protein, and garden herbs, this salad is a great main course on its own or side dish along side chicken or seafood. It transports well for picnics and potlucks or lunch at work or school. Skip the feta cheese for vegan or non-dairy preferences.  Recipe halves easily for 3-4 servings.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 0 minutes
Total Time 30 minutes
Course Main Course, Side Dish
Cuisine Mediterranean
Servings 7 1 cup servings
Calories 221 kcal

Equipment

  • French whisk or a lid with a tight fitting lid to shake dressing
  • Large mixing bowl

Ingredients
  

Salad

  • 2 cups cooked, cooled quinoa tri-color or white
  • 2 cups cooked, cooled green lentils homemade or ready-to-eat steamed lentils
  • 2 ribs celery chopped fine
  • 2 carrots chopped fine
  • 2 Persian or mini cucumbers chopped fine
  • ½ cup pomegranate seeds
  • ¼ cup pine nuts
  • 2-4 ounces feta cheese crumbled or chopped into small cubes
  • 1 medium shallot chopped fine, or red onion
  • 8 large mint leaves chopped fine
  • 1 tablespoon fresh thyme leaves

Lemon Vinaigrette Dressing

  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh squeezed lemon juice
  • ¾ teaspoon Dijon mustard
  • 1 small garlic clove finely chopped and smeared or zested
  • 2 pinches sea salt
  • 2 pinches ground black pepper
  • pinch sugar or a little honey optional if too tangy

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Instructions
 

  • Once your vegetables are chopped and prepped, this salad goes together in a snap. Add all salad ingredients to a large bowl and mix gently. Whisk the vinaigrette ingredients together in a small bowl and toss with the salad. Add any additional salt, pepper or fresh lemon juice for your taste preference.

Notes

Look for ready-to-eat cooked lentils in the refrigerated produce area of your market to make this recipe fast and easy. Find them at Trader Joe's and by Melissa's Produce. One package has more than you need. 
Cooking quinoa: For 2 cups cooked quinoa, start with ¾ cup dry quinoa (rinsed through a sieve with cold water) and 1¼ cups water. Simmer covered 12–15 minutes, turn off heat with lid still on, and rest 10 minutes, then fluff and cool. To speed cooling, dump the quinoa onto a sheet tray and spread it out.
Cooking lentils: For 2 cups cooked lentils, start with about ¾ cup dried French green lentils. Cook according to package directions until tender but still firm, then drain and cool.

Nutrition

Serving: 1cupCalories: 221kcalCarbohydrates: 32gProtein: 11gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 7mgSodium: 120mgPotassium: 535mgFiber: 9gSugar: 5gVitamin A: 3120IUVitamin C: 6mgCalcium: 85mgIron: 4mg
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Easy Instant Pot Chicken Rice Soup​ Recipe

by 13 Comments

Packed with tender chicken, wholesome vegetables, and hearty rice, Instant Pot chicken rice soup is a terrific comfort food meal, ready in about 30 minutes. The magic of pressure cooking makes it perfect for chilly days and busy weeknights when you crave something warm and flavorful-fast. Once you try this nourishing homemade classic, you'll never reach for boxed or canned soup again. No Instant Pot? No problem! I've included easy stovetop directions so everyone can enjoy this delicious soup.

This hearty chicken rice soup tastes like it simmered all day. Pair it with a crisp green salad and perhaps a gooey grilled cheese sandwich for a satisfying meal.

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Why You'll Like This Recipe

  • With a pressure cooker, it's fast and easy.
  • It's warming, healthy, and nourishing.
  • Leftovers freeze well (if there are any!).

A carrot cake muffin would be nice on the side, or maybe a piece of homemade cornbread.

Recipe Ingredients

Ingredients for chicken rice soup prepped in bowls.
  • Oil: Extra virgin olive oil or avocado oil.
  • Vegetables: Carrots, onion, and celery, the classic trio for making soup and many other recipes.
  • Garlic: For flavor and garlic is good for you. Use fresh cloves or the paste in a tube for speed.
  • Rice: Use either uncooked long grain white rice (I use jasmine rice) or long grain brown rice. Long grain rice is the best because it cooks up light and fluffy. Note - I have not yet tested wild rice or other types of rice. When I do I will add notes.
  • Broth: homemade flavorful chicken broth is best but a good frozen or boxed brand will do. Be sure to read the label for any unhealthy ingredients.
  • Chicken: Raw chicken, either bone-in chicken breast or bone-in chicken thighs. The bone adds flavor.
  • Herbs: Bay leaf and fresh thyme.
  • Optional garnishes: chopped dill, lemon wedges, fresh parsley.

See the recipe card for measurements.

Chef's tip: Double batch. Depending on the size of your pressure cooker, you can make a double batch. It will take a little longer. Just don't fill the pot about the maximum fill line and you'll be fine. Enjoy half and freeze half or feed a larger group.

instant pot chicken broth

Substitutions and Variations

  • Use turkey broth and a bone-in turkey thigh (1 pound).
  • Use dried herbs if fresh are not available. Dried thyme or a dried blend like Italian blend work fine. Use ⅓ - ½ the amount of fresh herbs.
  • Want a creamy chicken rice soup? When it's done, add a little heavy cream or full fat canned coconut milk to the pot.
  • Boneless skinless chicken breast will work too.

Instant Pot Recipe Instructions

Oil in the bottom of an Instant Pot heating.
Step 1: Choose the sauté mode on the Instant Pot and set the cook time for 5 minutes.
Carrot, onion, and celery in a pressure cooker for making soup.
Step 2: When hot, add the olive oil, then the carrot, onion, and celery. At the end of the saute cycle, add the garlic and stir for 30 seconds.
Ingredients ready to go for chicken soup in an Instant Pot.
Step 3: Remove the skin and fat from the chicken breast and cut it in half crosswise, add to pot with uncooked rice, herbs, salt, pepper.
Adding golden chicken broth to a pot for soup.
Step 4: Pour in the broth, lock lid on, close top valve. Set to normal high pressure for 10 minutes.

When the soup is done and the Instant Pot beeps, press the cancel button and allow 15 minutes of natural pressure release, then quick release any remaining pressure by turning the steam release valve to the left (open). Remove the lid away from your face, being careful of the hot steam.

Shredding chicken breast with forks in a glass pie plate.
Step 5: Remove the chicken, shred the meat with two forks and discard the bones. Add the shredded chicken back into the soup. Soup is ready to serve.

Stovetop Instructions

To make this on a stove top the directions are almost the same, it just takes longer.

  • Saute your veggies in a heavy pot like a dutch oven over medium heat until soft, 5-7 minutes.
  • Add the broth, rice, herbs and chicken, bring to a almost a boil, cover with a lid, turn heat down to a low and cook until rice is tender and chicken is done. Chicken is done when it reaches 165°F. Follow the same instructions above to finish your chicken rice soup.
  • For a really quick soup, skip the raw chicken, add white rice and simmer until, then add shredded rotisserie chicken or leftover chicken and heat through until hot.
  • One more shortcut, use frozen cooked rice for a really speedy homemade chicken rice soup.

For another delicious soup with rice, try this turkey and wild rice soup. Make it with leftover turkey or chicken.

Serving Suggestions

Ladle into soup bowls and enjoy a homemade chicken rice soup that will become a permanent recipe in your soups file.

Garnish with fresh chopped parsley, fresh dill, and a squeeze of lemon juice or lime juice to add brightness. A simple side salad and maybe a gooey grilled cheese sandwich would be great together.

Instant Pot chicken rice soup freezes well in an airtight container and last 3 months in the freezer. Here's a handy chart on how long food safely stores and freezes.

A bowl of chicken rice soup with herbs in a white bowl.

Recipe FAQs

Should I cook the chicken before adding it to the soup

If the soup is already finished, then yes, the chicken should be cooked and shredded before adding to the soup. If you are cooking the chicken as part of the soup it goes in raw. Be sure to remove the skin and any extra fat so the soup is not greasy. For chicken breast, cut the piece in half crosswise so it cooks quickly. as thighs are smaller, they can go in whole.

Can I make chicken rice soup ahead of time

Chicken rice soup can be made ahead of time and refrigerated for up to 4 days in an airtight container or frozen for up to 3 months. Remember to label and date your containers.

What vegetables can I add to chicken rice soup

Onion, carrot, and celery are the standard base for soups(called mirepoix). For more vegetables try adding green peas, chopped green beans, even a little finely chopped fennel.

More Easy Instant Pot Recipes for Soup

Keep that Instant Pot or pressure cooker out and let's make some more soup! All of these are easy to make and freeze well for future meals. Perfect for cooler weather, try these soup recipes: navy bean with ham, creamy curry cauliflower soup, or lentil and vegetable soup.

⭐️Did You Make This Recipe?

If you make Instant Pot chicken rice soup, please comment, and let me know, I enjoy hearing from you. If you loved it, please give it a 5 star rating! They really help other readers.

📖 Recipe

chicken rice soup | AFoodCentricLife.com

Easy Instant Pot Chicken Rice Soup

Sally Cameron
Homemade chicken rice soup, full of flavor and nutrition in about 30 minutes. This recipe uses a pressure cooker, a busy cook's best friend. If you don't have one, I highly recommend you invest in one.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 11 minutes
Cook Time 10 minutes
Pressure time 15 minutes
Total Time 36 minutes
Course Soup
Cuisine American
Servings 4 yield 2 quarts
Calories 270 kcal

Equipment

  • 6 quart Instant Pot or electric pressure cooker or stove top pressure cooker

Ingredients
  

Chicken Soup

  • 1 tablespoon olive oil
  • 2 medium carrots peeled and chopped small
  • 1 small onion chopped small
  • 2 large ribs celery chopped small
  • 2 garlic cloves chopped fine
  • ⅓ cup uncooked white rice long grain, Jasmine
  • 6 cups chicken broth preferably homemade
  • 1 pound bone-in chicken breast skin removed, cut in half.
  • 3 fresh thyme springs or ½ teaspoon dried
  • 1 bay leaf
  • ½ teaspoon sea salt or more to taste
  • ¼ teaspoon ground black pepper

Optional Garnishes

  • chopped fresh parsley or dill
  • Lemon wedges optional

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Instructions
 

  • Turn the Instant Pot on to the saute function. Set the timer for 5 minutes. When it's hot, add the oil, then the carrots, onions and celery. Saute, stirring occasionally so it does not stick on the bottom. At the end of the saute cycle, add the garlic and stir.
  • Add the rice, broth, chicken breast, thyme, bay leaf and salt to the pot. Lock lid on and bring to high pressure. Set timer for 10 minutes.
  • When the timer beeps, hit cancel and allow pot to do a natural release cycle for 15 minutes. Next, quick release the rest of the pressure by turning the valve to open (left). When all pressure is gone and the pressure guage drops, unlock the lid tilting away from you (careful of the hot steam) and remove the chicken breast.
    Shred the chicken with two forks on a plate or cutting board and add back to the pot. Discard the bones. Taste and adjust salt and pepper. Serve in warmed bowls and garnish with parsley or dill and lemon wedges if desired.

Notes

Stovetop Instructions

To make this on a stove top the directions are almost the same, it just takes a little longer.
  • Saute your veggies in a heavy pot like a dutch oven over medium heat until soft, 5-7 minutes.
  • Add the broth, rice, herbs and chicken, bring to a almost a boil, cover with a lid, turn heat down to a low and cook until rice is tender and chicken is done. Chicken is done when it reaches 165°F. Follow the same instructions above to finish your chicken rice soup.
  • For a really quick soup, skip the raw chicken, add white rice and simmer until, then add shredded rotisserie chicken or leftover chicken and heat through until hot.
  • One more shortcut, use frozen cooked rice for a really speedy homemade chicken rice soup.

Nutrition

Calories: 270kcalCarbohydrates: 22gProtein: 28gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 58mgSodium: 527mgPotassium: 799mgFiber: 2gSugar: 3gVitamin A: 5170IUVitamin C: 6mgCalcium: 45mgIron: 2mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

Hot Honey Recipe

by 1 Comment

This hot honey recipe is a simple homemade condiment that adds sweet and heat to almost anything. Made with honey, red pepper flakes, a splash of vinegar, and optional fresh or dried chiles, it's easy to customize from mildly warm to pleasantly spicy. Drizzle it over chicken, pizza, roasted vegetables, cornbread, cheese, and even desserts for a boost of flavor.

Hot honey has moved from trendy pizza topping to pantry staple, and once you make it yourself, you'll see why. The technique is simple, but the flavor is all in the choices: mild or bold honey, fresh or dried chiles, gentle heat or a spicier kick. Make one batch and you'll start thinking of all the ways to make the next one your own.

Hot Honey Recipe Snapshot

  • Sweet and spicy - A simple balance of honey, chile heat, and a splash of vinegar.
  • Easy to customize - Make it mild, medium, or spicy.
  • Ready in minutes - Warm gently, steep, strain if desired, and jar.
  • Use it everywhere - Drizzle over air fryer chicken, pizza, roasted vegetables, gluten-free cornbread, cheese boards, fruit, or even ice cream.
  • Make it sugar-free - Using zero-sugar honey substitute.

Ingredients You'll Need

  • Honey - For homemade hot honey, use a good-quality honey you enjoy. Its flavor comes through, so choose one with a profile you like, from mild and floral to bold and robust. Notes below.
  • Red pepper flakes - The easiest heat source. Start modestly; they bloom fast.
  • Chile (optional) - Fresh or dried chiles add flavor, color, and varying levels of heat. Fresno, jalapeño, red Holland chile, chile de árbol, and Calabrian chiles are all good choices.
  • Apple cider vinegar - Just a splash balances the sweetness and makes it pop.
  • Pinch of salt - Small but important. It sharpens the whole thing.

Please see the recipe card for measurements.

Choosing Honey for Hot Honey

The type of honey dramatically influences the final flavor, just as the type of olive oil affects a vinaigrette. I use a local raw honey I buy at my farmers market. If possible, buy honey from a local beekeeper or farmers market and experiment with different varietals to find your favorite flavor profile.

Buckwheat Honey - Rich, robust, and earthy with molasses-like notes. If you enjoy bold flavors, this is an excellent choice for hot honey because the honey flavor remains noticeable even after the chiles are infused. The beekeeper I buy honey from says this is her favorite for making hot honey.

Orange Blossom Honey - Floral and lightly citrusy. A wonderful all-purpose choice that creates a balanced hot honey with a bright finish.

Eucalyptus Honey - Distinctive and aromatic with herbal notes. It makes a more complex hot honey that pairs especially well with cheese, grilled meats, and roasted vegetables. One of my favorites.

Wildflower Honey - Variable from region to region but usually offers a nice middle ground between mild and robust.

Clover Honey - Mild and approachable. A good choice if you're making hot honey for the first time or prefer the chile flavor to be the star.

Variations

  • Citrus hot honey - Add a strip of orange or lemon zest while the honey steeps, then remove before storing.
  • Herbed Hot Honey - Add a small sprig of fresh thyme or rosemary while the honey steeps. Remove before storing.
  • Smoky Hot Honey - Add a pinch of smoked paprika or use a small piece of dried ancho chile for smoky depth.
A gleaming jar of hot honey with red chile on the top and a honey drizzler.

Chef's Tip: Build the Heat. When I first made hot honey, I was cautious about making it too spicy. The flavor was delicious, especially with orange peel and a pinch of smoked paprika, but it needed more kick. Red pepper flakes provide most of the heat, while fresh chiles add color, flavor, and varying heat depending on the variety. If you're heat-sensitive, start modestly, then taste and adjust. For more spice, add extra red pepper flakes, infuse longer, or leave some of the flakes and fresh chile slices in the jar instead of straining.

How to Make Hot Honey

Pouring honey into a small stainless steel pan to make hot honey.
  1. Add the honey to a small saucepan (2 quarts). Over low heat warm the honey for 5 minutes.
Honey infusing in a pan with red chiles, red chile flakes, and orange peel.
  1. Add chile flakes, chile, citrus rind, dried chile. Infuse 15-20 minutes for mild heat, or 30 minutes for more flavor and spice. Taste before straining. For extra heat, add more red pepper flakes, use a hotter chile, infuse longer, or leave some flakes in the jar.
Straining infused hot honey through a fine sieve into a jar.
  1. Strain into a clean jar. Stir in vinegar and salt.
A jar of hot honey with red chile pepper and chile flakes, and honey dipper.
  1. Hot honey is ready to use.

Serving Suggestions

Hot honey is incredibly versatile. Use it as a finishing drizzle for savory dishes, stir it into dressings and sauces, or pair it with simple sweet recipes when you want a little heat. It's especially good with chicken, pizza, pan roasted vegetables, cheese, whipped ricotta, fruit dip, yogurt, and ice cream.

How to Store Hot Honey

Store hot honey in a clean glass jar with a tight-fitting lid at room temperature for up to 3 months. Keep it in a cool, dark pantry or cupboard, away from heat and direct sunlight.

If you used fresh chiles, strain them out before storing for best quality and food safety. The honey may thicken or crystallize over time; gently warm the jar in a bowl of warm water and stir until smooth.

Recipes to Use With Hot Honey

Here are a few delicious ways to use it.

If You Make Hot Honey

Please leave a comment and let me know how hot you made it and how you used it. I love to hear from you and your comments help other readers. Thanks for supporting my site.

📖 Recipe

A jar of hot honey with red chile pepper and chile flakes, and honey dipper.

Hot Honey Recipe

Sally Cameron
Sweet, spicy, and just tangy enough, this easy hot honey is a simple condiment that instantly wakes up pizza, chicken, roasted vegetables, cheese boards, biscuits, and more. Make it mild or fiery depending on how much chile heat you love.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Steep time 10 minutes
Total Time 15 minutes
Course condiment
Cuisine American
Servings 20 1 Tablespoon each
Calories 69 kcal

Ingredients
  

  • 1 pound honey of choice about 1 ⅓ cups
  • 1 -2 teaspoons red pepper flakes go easy they get hot
  • 1 small fresh chile thinly sliced, see notes below
  • 1-2 teaspoons apple cider vinegar
  • 1 pinch fine sea salt

Options

  • 1 wide strip of orange zest
  • 1 pinch smoked paprika

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Instructions
 

Heat the honey

  • Add the honey, red pepper flakes, and fresh chile, if using, to a small saucepan. Warm gently over low heat for 5 minutes, stirring occasionally. Do not boil.

Infuse for flavor

  • Let the honey infuse 15-20 minutes for mild heat, or up to 30 minutes for more warmth. Taste before straining. For extra heat, add more red pepper flakes, use a hotter chile, infuse longer, or leave some flakes in the jar.
    Stir in the apple cider vinegar and salt. Strain for a smooth hot honey, or skip straining and leave the chile flakes in for more heat, intensity, and texture.

How to store hot honey

  • Store hot honey in a clean glass jar with a tight-fitting lid at room temperature for up to 3 months. Keep it in a cool, dark pantry or cupboard, away from heat and direct sunlight.
    If you used fresh or dried chile, pull them out before storing for best quality and food safety. The honey may thicken or crystallize over time; gently warm the jar in a bowl of warm water and stir until smooth.

Notes

Chile notes - 
Fresh chile is optional and adds color and fresh chile flavor. Fresno chiles are a nice choice for moderate heat and red color; Jalapeños work too, especially if Fresno chiles are unavailable. For milder hot honey, use just a few thin slices and remove the seeds and membranes. Serranos are hotter, so use sparingly. In the photo I used a red Holland pepper. 
Dried chile is another option, adding extra flavor and color. Use 1 small dried chile such as chile de árbol for more heat, or a small torn piece of a larger dried chile such as guajillo or ancho. Shake the seeds out of dried chiles before adding
 

Nutrition

Calories: 69kcalCarbohydrates: 19gProtein: 0.1gFat: 0.01gSaturated Fat: 0.001gPolyunsaturated Fat: 0.004gMonounsaturated Fat: 0.002gSodium: 4mgPotassium: 14mgFiber: 0.1gSugar: 19gVitamin A: 18IUVitamin C: 0.2mgCalcium: 2mgIron: 0.1mg
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Roasted Acorn Squash Slices

by 3 Comments

Beautifully caramelized roasted acorn squash slices with a maple glaze, warm spices, and a sprinkle of ruby pomegranate seeds and toasted pumpkin seeds. This easy side dish is both delicious and stunning on your fall or Thanksgiving table. Unlike many acorn squash recipes that take an hour, this one roasts in about 25 minutes - perfect for a quick, festive touch to any meal.

A gray platter or roast acorn squash with parsley garnish and pomegranate seeds.

With golden-orange flesh and deep green ridges, acorn squash looks like a giant acorn - and it's one of fall's easiest vegetables to prepare. When roasted, acorn squash slices become tender, caramelized, and slightly sweet. A quick maple and olive oil glaze brings out their earthy flavor and gives a glossy finish. Slip the roasted acorn squash slices into the oven and in about 25 minutes you'll have a beautiful side dish that feels festive enough for the holidays but simple enough for every day.

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Why You'll Love Roasted Acorn Squash Slices

  • Naturally sweet and caramelized - The maple glaze enhances the earthy flavor.
  • Beautiful presentation - Golden slices sprinkled with pomegranate and pumpkin seeds add a festive pop of color.
  • Versatile side dish - Perfect for fall dinners, Thanksgiving, or any cozy meal.
  • Healthy and adaptable - Made with olive oil, maple syrup, dairy-free ingredients.

Roasted butternut squash? Oh yes please, it's so good and easy!

Ingredients You'll Need

  • Acorn squash - Choose small to medium squash, about 2½ pounds each. Smaller ones are easier to cut, roast more evenly, and have a slightly sweeter flavor.
  • Maple syrup - Use pure maple syrup (not pancake syrup). For a lower-sugar variation, try a monk-fruit or allulose maple syrup.
  • Warm spices - A fall mix of cinnamon, nutmeg, ginger, allspice, and a touch of clove enhances the squash's natural sweetness.
  • Pomegranate seeds - Jewel-bright pops of flavor that add color and freshness. Buy ready-to-use arils or see my guide on how to cut a pomegranate without the mess.
  • Pumpkin seeds (pepitas) - For crunch and contrast. Toast them lightly in a dry pan or the oven (see my How to Roast Pepitas post). They're so good you'll want extra for snacking.s

Substitutions and Variations

  • Chinese Five Spice - A wonderful alternative to warm fall spices. A fragrant blend of cinnamon, star anise, fennel seed, cloves, and ginger (sometimes with black pepper). Use it just like cinnamon.
  • Parmesan version - For a savory roasted acorn squash, skip the maple syrup and instead drizzle the slices with olive oil, sprinkle with Parmesan cheese, garlic powder, and thyme, and roast until golden and crisp.

Butternut apple soup is a simple, easy fall recipe, great for a warm lunch!

How to Roast Acorn Squash

Pre-heat oven to 425°F. Ready a half sheet baking tray with parchment paper.

An acorn squash, split in half on a dark cutting borad, with a chefs knife.
  1. Slice a little off the top and bottom ends, stand on the flat end, then split acorn squash in half top to bottom.
Halved acorn squash with seeds scopped out with a spoon.

2. Scoop out the seeds with a spoon.

Cutting acorn squash rings with round cookie cutters.

3. Slice squash crosswise into slices about ¾" thick, then with a round cookie cutter, sliced out the fibrous part for a clean edge, or use a paring knife.

A tray of sliced acorn squash rings on a baking tray glazed with maple syrup.

4. Lay acorn squash slices on a parchment lined baking tray and brush with olive oil and spices. Roast for 16-18 minutes, until tender when pierced with the tip of a paring knife.

Maple roasted acorn squash slices on a gray platter with pomegranates seeds scattered on top.

How to Cut Acorn Squash (Safely and Easily)

If you've ever wondered how to cut acorn squash without struggling, the key is a sharp knife and a little technique.

  • Use a heavy, sharp chef's knife (8-10 inches) for better control and leverage.
  • Trim a thin slice off the top and bottom so the squash stands flat and steady.
  • Stand it upright and cut straight down through the stem.
  • Scoop out the seeds and stringy pulp with a sturdy spoon.
  • Lay the halves flat and slice into 1-inch crescents so they roast evenly.

If the squash is especially hard, microwave it whole for 45-60 seconds to soften the skin slightly before cutting - it makes the job much safer and easier.

Serving Suggestions

Lay the roasted acorn squash slices on a platter and finish with a sprinkle of pomegranate seeds and toasted pumpkin seeds (pepitas) for color, crunch, and contrast.

These maple-glazed squash slices pair beautifully with roast chicken breasts, smoked turkey breast, pork tenderloin, or beef tenderloin - perfect for fall dinners or your holiday table. They also make a gorgeous vegetarian side dish served with a hearty salad or quinoa.

Maple roasted acorn squash on a serving platter.

Storage and Reheating

Store any leftover roasted acorn squash slices in an airtight container in the refrigerator for up to 4 days. To reheat, place them on a baking sheet and warm in a 375°F oven for 10-12 minutes, or in an air fryer for 3-4 minutes until heated through and slightly crisp again. Avoid microwaving - it softens the caramelized edges and changes the texture.

Recipe FAQs

How do I choose a ripe acorn squash at the store?

Look for acorn squash that feels heavy for its size with smooth, dull (not shiny) skin. The color should be mostly dark green with a small patch of orange where it rested on the ground. Avoid squash that are completely orange or have soft spots, cracks, or mold - those are signs of overripeness or spoilage.

Do I need to peel acorn squash before roasting it?

No - you do not need to peel acorn squash before roasting. The skin is tough but becomes tender enough to eat after roasting. Plus, leaving it on helps the slices hold their shape and gives them beautiful scalloped edges.

What's the best way to cut and prepare acorn squash for roasting?

Acorn squash can be tricky to cut because of its ridges and firm texture. Use a heavy, sharp chef's knife. Cut a thin slice off the top and bottom to create a flat base, then stand it upright and cut down through the center. Scoop out the seeds, lay the halves flat, and slice crosswise into 1-inch thick wedges.

More Fall Side Dish Recipe Ideas

Looking for more colorful sides to pair with roasted meats or holiday mains? Try these easy fall vegetable recipes. Simple to make, naturally gluten-free, and full of seasonal flavor.

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maple roasted acorn squash | AFoodCentricLife.com

Roasted Acorn Squash with Maple Glaze.

Sally Cameron
A sweet, savory, spiced glaze is brushed over acorn squash slices before roasting, then garnished with pomegranate and pumpkin seeds to serve. Beautiful, healthy and tasty. 
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Course Side Dish
Cuisine American
Servings 4 servings
Calories 84 kcal

Equipment

Ingredients
  

  • 2 1 ½ pound acorn squash
  • 1 tablespoon maple syrup or monk fruit maple syrup
  • 1 tablespoon extra virgin olive oil
  • ¼ teaspoons nutmeg
  • ¼ teaspoon allspice
  • ¼ teaspoon ginger
  • ¼ teaspoon sea salt

Optional garnishes

  • 2-3 tablespoons pomegranate seeds
  • 2-3 tablespoons toasted pumpkin seeds (pepitas)
  • 1 tablespoon fresh chopped parsley

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Instructions
 

Set-up and make the glaze

  • Pre-heat oven to 425°F. Cover a baking sheet with parchment paper or foil. Make the glaze by combining the maple syrup, oil, spices, and salt.

Slice acorn squash

  • Place a damp kitchen towel or board mat under a cutting board for stability. With a large, sharp, heavy knife, such as a 8"-10" chefs knife, lay the acorn squash on its side and slice a small piece off the top and bottom. Stand the squash flat on end and cut through the center, splitting it in half. With a spoon, scoop out the seeds and fiber and discard. 

Trim the squash

  • Lay the squash halves flat and cut the halves into ¾" slices. To clean up the inner edges, use a paring knife or circular cookie cutters.

Roast the squash

  • Lay slices flat on prepared baking sheet. Brush with the glaze, then sprinkle with sea salt. Roast in the oven for 16-18 minutes or until the squash is tender when pierced with the tip of a sharp knife.
    Plate slices on a platter and sprinkle with pomegranate seeds and pepitas to serve. 

Notes

Spice options:
For another option, try Five Spice (also called Chinese five spice). It's a terrific warm spice blend. 

Nutrition

Calories: 84kcalCarbohydrates: 6gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gSodium: 147mgPotassium: 93mgFiber: 1gSugar: 4gVitamin A: 7IUVitamin C: 1mgCalcium: 18mgIron: 1mg
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Goat Cheese Crostini With Baked Nectarines

by 6 Comments

Nectarines are my favorite of the stone fruit family. Ever roast them? Roasting brings out their sweetness and concentrates their flavor. Here's an easy, sure to please appetizer: goat cheese crostini with baked nectarines. Trust me. You'll love these if you are a nectarine and goat cheese fan.

Roasted nectarines on crostini with goat cheese on a blue plate.

We have good friends who eat with us frequently. They work here during the week, then drive home a few hours up the coast for the weekends. I can't let them eat restaurant food every night, so they often join us for dinner. They bring great wine, I cook dinner, we catch up on life, and it's always a great evening. What could be better?

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Why You'll Like This Recipe

  • An easy appetizer that's a little different.
  • A terrific end-of-summer appetizer that makes the best of beautiful nectarines in a new way.

Recipe Ingredients

For the crostini

  • ▢3 tablespoons olive oil
  • ▢3 tablespoons butter melted
  • ▢1 teaspoon granulated garlic
  • ▢½ long baguette preferably whole wheat or multi-grain

For the roasted nectarines

  • Nectarines: Get just ripe ones with a little give when you gently press on them.
  • Oil: Extra virgin olive oil
  • Cheese: Goat cheese log or in a spreadable tub.
  • Nuts: For garnishing, chopped pistachios or walnuts.
  • Herbs: A sprinkle of fresh chopped thyme leaves is nice for color and flavor.
  • Optional garnish: A drizzle of balsamic glaze adds sweet-tart richness and color.

Substitutions and Variations

  • Instead of goat cheese try pureed cottage cheese, whipped feta, ricotta cheese, or cream cheese.
  • Substitute chopped fresh parsley for the thyme leaves or skip it.

Recipe Instructions

Halve and pit nectarines, then drizzle with a little olive oil and a sprinkle of salt. Just a few minutes in a hot oven and the nectarines are soft and luscious. When they are cool enough to handle, cut each half in quarters or thinner depending on their size.

Sprinkling halved and pitted nectarines with salt in a casserole dish for baking.
Deep rich red nectarines halved in a baking dish for roasting.

How to Make Crostini

Slicing a baguette crosswise into crostini for appetizers.

To make crostini, thinly slice a baguette on the diagonal. Brush with an olive oil-butter-granulated garlic blend and bake in a 350°F oven for a few minutes to crisp. While the crostini are baking, get the nectarines ready to roast.

To make it easier, use a small serrated knife (called a tomato knife and great for slicing tomatoes too) like this, or a larger serrated bread knife.

My Olive Oil-Butter-Garlic Blend

That olive oil garlic blend is something I created decades ago and use for just about everything. Make crostini, spread on toasted for beneath poached eggs, make garlic toast, drizzle like a sauce. There's always a little pot in my fridge, waiting to be meted and used again.

Simply combine equal amounts or melted unsalted butter, olive oil and a little granulated or powdered garlic and stir. I don't have exact measurements.

Serving Suggestions

Spread crisp crostini with a little soft goat cheese, a nectarine piece, and sprinkle with chopped pistachios and a little fresh thyme.

For over the top taste, drizzle with homemade balsamic glaze or good quality balsamic vinegar. Making your own balsamic glaze is really easy and better than the store bought versions.

Any extra roast nectarines are nice in a salad or added to breakfast oatmeal, yogurt, or over ice cream. Use them in a Greek yogurt parfait.

A tray of the finished crostini topped with roasted nectarines, goat cheese, and balsamic glaze.

Looking for More Super Appetizer Recipes?

Whether it's a French mushroom spread, creamy hummus, cool watermelon, or a simple garden dip for veggies, try this for your get-togethers.

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nectarine goat cheese crostini | AFoodCentricLife.com

Goat Cheese Crostini With Baked Nectarines

Sally Cameron
Roasting nectarines with olive oil and a sprinkle of salt makes them soft and luscious, perfect for topping crisp crostini spread with goat cheese for a summer appetizer. I keep a little jar of the butter-olive oil-garlic mix in the fridge at all times for lot of uses.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 22 minutes
Assemble 5 minutes
Total Time 32 minutes
Course Appetizer
Cuisine American
Servings 6 servings
Calories 202 kcal

Equipment

  • Rimmed baking sheet for crostini
  • Casserole to roast nectarines

Ingredients
  

For the crostini

  • 3 tablespoons olive oil
  • 3 tablespoons butter melted
  • 1 teaspoon granulated garlic
  • ½ long baguette preferably whole wheat or multi-grain

For the roast nectarines

  • 3 large nectarines
  • 1 tablespoon olive oil
  • ⅛ teaspoon sea or kosher salt
  • 6 ounces goat cheese room temperature
  • 1-2 tablespoons chopped pistachios or walnuts
  • 1 tablespoon chopped fresh thyme leaves optional

Optional Garnish

  • Balsamic vinegar glaze optional, see notes below

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Instructions
 

Bake the Crostini

  • Pre-heat the oven to 350 degrees.Cover a rimmed baking sheet with parchment or foil for easier clean-up. Mix the olive oil, melted butter and granulated garlic together and stir. Slice the baguette diagonally about ¼″ thick. Place the slices on the baking sheet and brush lightly with the olive oil mixture. Bake crostini approximately 8-10 minutes, or until the edges are golden. They will crisp more as they cool.

Roast the Nectarines

  • Turn the oven up to 400 degrees. Halve the nectarines and remove the pit. Place them cut side down in a small casserole or Pyrex dish. Drizzle with the olive oil and sprinkle with salt. Turn them over to coat, leaving them cut side down. Bake uncovered for approximately 10-12 minutes, or until they can be pierced with the tip of a paring knife. Remove from the oven and cool until they can be handled. Slice each half into four pieces or thinner if desired.

Assemble the Appetizer

  • Spread crostini with a little soft goat cheese, top with a piece of roasted nectarine and a sprinkle of chopped pistachios. At serving, drizzle with a little Balsamic and sprinkle with fresh thyme leaves.

Notes

Homemade balsamic glaze is easy to make, but it can be purchased. Find it near vinegar at the store (but the homemade is better!)
How many slices of bread you get out of your baguette depends on the length of the bread. For a long baguette, fully sliced yields about 20 slices.
As this recipe uses ½ of a baguette, either slice them all and freeze the ones you don't use, or bake them all and use with eggs, salads, soups, etc. 

Nutrition

Calories: 202kcalCarbohydrates: 9gProtein: 7gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 14mgSodium: 172mgPotassium: 146mgFiber: 2gSugar: 7gVitamin A: 625IUVitamin C: 4mgCalcium: 57mgIron: 1mg
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How to Make Homemade Almond Milk

by 39 Comments

Skip the store-bought brands and make your own homemade almond milk. Free from unwanted additives, this clean, wholesome, and nutritious plant-based milk is perfect for all your non-dairy needs. We love using it daily in protein smoothies for a healthy start to the day or a post-workout refuel. It's so simple-soak the almonds, blend in a high-speed blender, and enjoy. Homemade really is better.

Glass dairy bottle of creamy homemade almond milk with a glass of milk on the side.

I started making homemade almond milk when I read the ingredients labels of many store brands. It's so simple to make, so why not make your own? I stock raw almonds in my pantry, buying them in bulk, and we always have almond milk for our morning smoothies. Homemade beats the stuff in a box or carton, which can be processed with additives you don't want.

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Why You'll Like This Recipe

  • Homemade almond milk is super easy to make.
  • Never run out of almond milk.
  • Stock raw almonds in the pantry.
  • Buy almonds in bulk to save.
  • Strain or not, I usually don't.
  • Flavor and sweetening options.

For creative ideas on making healthy protein smoothies, read my Ultimate Guide to Making Healthy Smoothies.

Recipe Ingredients

  • Almonds: Be sure you buy plain raw almonds, not roasted, salted, or flavored. Buy in bulk at warehouse stores to save money.
  • Water: Pure, clean, filtered water is best, not tap water unless you have very good water (not where I live).

If you've heard the critics that growing almonds wastes water, read this article on growing almonds first. It will help you understand the true facts about almonds.

Chef's tip: With all alternative milks, buy unsweetened and unflavored and add what you want for quality and control.

Substitutions and Variations

  • Vanilla: If you love vanilla almond milk, add a little vanilla extract or ground vanilla bean to the almond milk. Optional.
  • Sweetened almond milk: If you want sweetened almond milk, use a natural sweetener such as brown rice syrup, liquid stevia, maple or honey, or a zero-sugar sweetener such as a monk fruit/allulose blend or a monk fruit simple syrup. Another good option is zero-sugar maple syrup or honey. Some people like to add soft pitted dates but they don't blend really easily due to their chewy texture.
  • Flavored almond milk: Try cocoa powder, add a little cinnamon, pumpkin spice blend, or Japanese matcha powder for variety. Adding maca powder gives it a sort of butterscotch-earthy flavor and studies say maca may have health benefits.

Chef's tip on flavored almond milk: While you can flavor almond milk many ways, my recommendation is to leave it plain and simple, and add the flavor to whatever you are making, such as a protein smoothie. It's easier to flavor and get the right flavor level and concentration.

Recipe Instructions

Raw soaked almonds in a blender ready to make almond milk on a dark walnut cutting board.

Step 1: Soak almonds overnight or for 8 hours in cold filtered water.

Step 2: Drain off soaking water, add fresh filtered water to the blender container, pur on high speed for about 1 minute. Allow the foamy top to subside or scoop it off for more accurate almond milk measuring. It's ready to use right away, strained or not.

To Strain or Not

Some recipes strain the almond milk through a nut milk bag for a smoother texture. I do not. Why toss all of those healthy little bits of almonds? Do what suits you best. We like the texture of un-strained almond milk. It's thick and rich. It will keep for 3-4 days in the refrigerator. Stir or whisk before using. If you let it sit too long and it smells sour, toss it.

The only time I strain my homemade almond milk is if I need a thin, fluid milk for using in a recipe.

Almond to Water Ratios

Depending on the capacity of your blender and your volume needs, try these ratios. The water listed is not the soaking water, but the final water used to make the milk.

  • 9 ounces almonds to 6 cups water.
  • 7 ½ ounces almonds to 5 cups water.
  • 6 ounces almonds to 4 cups water (1 quart).
  • 4 ½ ounces water to 3 cups water.

For more plant-based milk options try my pumpkin seed milk, cashew milk, or quick homemade coconut milk.

Why Almonds?

Almonds are considered the most nutritious of nuts. From a nutrition standpoint, almonds are a rich source of protein containing fiber, omega-3 and 6 fatty acids, vitamin E, magnesium, calcium, and zinc. That, and they taste great.

Why Soak?

Almonds contain enzyme inhibitors that can interfere with digestion and nutrient absorption, so toss the soaking water and use fresh filtered water to puree your almonds into milk in a high-speed blender. Soaked almonds also puree into a smoother milk.

Bottle of homemade almond milk and glass of it with almonds scattered on a wooden tabletop.

Tips For Buying Raw Almonds

While a 2007 USDA law requires all almonds grown in the United States or Mexico to be sanitized or pasteurized, there are two methods used: steam pasteurization and Propylene gas (PPO). You want steam pasteurized.

Steam pasteurization is non-toxic and does not kill the nut. It's done with a short burst of steam that sanitizes the surface of the nut only. Steam pasteurized almonds will sprout, so they are still alive. Look for the words steam pasteurized somewhere on the package. If nothing is listed, call the producer and ask.

The other method using Propylene Oxide (PPO) gas is industry standard because it is cheaper. PPO gas is classified by the U.S. Environmental Protection Agency (EPA) as a probable human carcinogen. Not too appetizing or healthy for your family. Here are the almonds I buy off Amazon or at Costco. Plus I buy only organic.

Serving Suggestions

We use homemade almond milk daily in our protein smoothies for breakfast and for post-workout smoothies. Use it almost anywhere that calls for milk. Enjoy a cold glass with a cookie, use it in breakfast recipes such as overnight oats with chia seeds or Bircher muesli.

Recipe FAQs

Do I need to soak the almonds for almond milk?

Yes, soaking softens the almonds for easier blending and smoother milk. It also helps remove phytic acid for better digestion and nutrient absorption.

How much water should I use?

It depends on how creamy of an almond milk you want. For a quart of almond milk, soak 6 ounces of raw almonds to 4 cups water (1 quart).

Can I freeze almond milk?

You can freeze almond milk in ice cube trays or portioned silicone trays. I find that the texture changes a bit different, so prefer making it fresh since it's so easy, but if freezing is a necessity, then freeze it.

What can I do with the leftover almond pulp?

Skip the straining process and use your almond milk as is. This is what we do, Why toss the nutrition in the almonds? If you want to strain or need to for a specific recipe and have pulp, it can be used in energy balls or stirred into porridge. It's also great for composting.

More Homemade Plant Milk Recipes

If you love almond milk, try these other easy nut and seed milks as alternatives. They are delicious and different in their own right. For delicious and healthy smoothies, check out the protein smoothie recipe page.

Did You Make This Recipe?

If you make homemade almond milk, 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 dairy bottle of homemade almond milk with raw almonds on a wooden table.

Homemade Almond Milk

Sally Cameron
Homemade almond milk is a great plant-based alternative to cow's milk. The recipe halves easily for individuals. This recipes takes 12-24 hours of soaking time and just a minute to make. If you like thick creamy almond milk, use it as is. If you like it thinner, strain through a nut milk bag. They are available at many health food stores and online. See my note at the end on sweetening or flavoring your milk.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 0 minutes
Soaking time 8 hours
Total Time 8 hours 5 minutes
Course Beverage
Cuisine American
Servings 4 Yield 1 quart
Calories 122 kcal

Equipment

Ingredients
  

  • 6 ounces raw almonds
  • Filtered water to cover the almonds for soaking
  • 4 cups fresh filtered water for pureeing

Options

  • A splash of vanilla or almond extract optional for flavoring

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Instructions
 

  • Place almonds in container and cover with water. Cover and refrigerate for 8-24 hours. Strain off soaking water. Pour soaked almonds and fresh filtered water into a high-speed blender with a tight fitting lid and process for 60 seconds on high. Start slow and build up the speed. Refrigerate and use within 3-4 days. Stir each time you use as it settles.

Notes

Depending on the capacity of your blender and your volume needs, try these ratios. The water listed is not the soaking water, but the final water used to make the milk.
  • 9 ounces almonds to 6 cups water.
  • 7 ½ ounces almonds to 5 cups water.
  • 6 ounces almonds to 4 cups water (1 quart).
  • 4 ½ ounces water to 3 cups water.
  •  
  •  
  •  
Flavoring options: Cacao powder, match powder, vanilla extract, almond extract.
Sweetening options: brown rice syrup, liquid stevia, maple or honey, or a zero-sugar sweetener such as a monk fruit/allulose blend or a monk fruit simple syrup, or soft pitted dates.
 

Nutrition

Serving: 8ouncesCalories: 122kcalCarbohydrates: 5gProtein: 5gFat: 11gSaturated Fat: 1gSodium: 8mgPotassium: 150mgFiber: 3gSugar: 1gCalcium: 61mgIron: 1mg
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Baked Pistachio Crusted Salmon

by 8 Comments

This pistachio crusted salmon is an easy, elegant dinner that feels a little special without much effort. Tender salmon fillets are topped with a crunchy mix of pistachios, breadcrumbs, fresh parsley, Dijon mustard, and a touch of honey, then baked until golden and crisp. This pistachio salmon recipe is simple enough for a weeknight but elegant enough for company, and it always gets compliments.

Pistachio crusted salmon filets with a snap pea salad on white plates.

With good salmon available year-round, this pistachio crusted salmon is an easy, elegant way to serve it. The crunchy pistachio topping is a delicious contrast to the tender fish, and the recipe comes together quickly - easy enough for a weeknight, but special enough for guests. Once the salmon is prepped, the topping mixed, and the oven hot, it bakes in about 12 minutes, so you can have dinner on the table in about 30 minutes.

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Pistachio Crusted Salmon Recipe Snapshot

  • Quick and easy - Ready in under 30 minutes with simple ingredients.
  • Crunchy and flavorful - A savory-sweet crust of pistachios, Dijon mustard, honey, and breadcrumbs or panko, with a gluten-free option.
  • Elegant but simple - Special enough for guests, easy enough for weeknights.

Love pistachios? Try this pistachio crusted pork rib roast.

Ingredients You'll Need

Ingredients for pistachio crusted salmon on a kitchen counter.
  • Salmon fillets - Wild-caught is ideal, but good-quality farmed salmon works too, whether fresh or frozen and fully thawed.
  • Dijon mustard - Adds tang and depth to balance the slightly sweet crust.
  • Honey - A mild honey works best, or use a zero-sugar honey alternative.
  • Pistachios - Use unsalted shelled pistachios. If using dry-roasted pistachios, you can use them as-is. Raw or lightly roasted pistachios give the prettiest color.
  • Breadcrumbs - Use unseasoned panko or breadcrumbs, regular or gluten-free, for a crunchy texture.
  • Fresh parsley - Brightens the crust with fresh flavor and color.

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

Substitutions and Variations

  • No pistachios - Try chopped walnuts, almonds, pecans, or hazelnuts instead.
  • No Dijon - Use whole grain mustard, or substitute yellow mustard with a little lemon juice.
  • Add citrus - Mix a little lemon zest into the topping for extra flavor lift.
  • Mild onion flavor - Add chopped chives to the topping mixture.

For a terrific appetizer with either pistachios or walnuts, try these goat cheese crostini with baked nectarines.

How to Make Pistachio Crusted Salmon

Preheat the oven to 375°F. If preferred, remove the skin from the salmon with a very sharp, thin knife, such as a filet knife. Trim away any dark purple areas if desired; this is the bloodline, which can have a stronger flavor. If that doesn't bother you, you can leave it as-is and bake the salmon skin-on. Place the salmon fillets on a parchment-lined baking sheet.

Salmon with honey-mustard topping and a breadcrumb and herb crust mix.
  1. Season salmon with salt, pepper, and granulated garlic. Mix the honey and mustard together, and the breadcrumbs, parsley, and chopped pistachios.
Salmon fillets topped with honey mustard sauce on a sheet pan with parchment.
  1. Evenly spread the honey mustard over the filet tops and sides.
Pieces of salmon with a pistachio crust patted on top.
  1. Pat the pistachio crust mix over the top and pat down gently. Bake in a 375F oven for 10-12 minutes or until the salmon reaches 140°F - 145°F internally. It's ready to serve.
A filet of pistachio-crusted salmon with sugar snap peas and lemon edges in the back, on a white plate.

Serving Suggestions

The photos feature my sugar snap pea salad, a great side for pistachio crusted salmon because the fresh crunch and bright color pair so well with the fish. You can also serve it with one of these delicious side dishes:

Recipe FAQs

Can I make this ahead of time?

Yes. You can prepare the crust mixture and honey-mustard blend a few hours ahead and refrigerate it, and skin the salmon in advance if desired. For the best texture, assemble and bake the salmon just before serving.

What if I don't have pistachios?

You can use other nuts such as almonds, walnuts, or pecans. Each adds a slightly different flavor, but they all make a delicious crunchy topping.

Can I use skin-on salmon?

Yes. The crust goes on the top side, so the salmon can be baked with the skin on. If preferred, the skin can be removed after baking.

How do I know when the salmon is done?

The salmon should register 140-145°F in the thickest part with a digital thermometer and flake easily with a fork. If you prefer salmon a little more moist, pull it closer to 140°F and let carryover heat finish the job. If you like it more fully cooked, go closer to 145°F.

More Salmon Recipes

Salmon is versatile and easy to cook! Try some of these recipes when you want to enjoy salmon (or my reader favorite smoked salmon dip).

Did You Make This Recipe?

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

Originally published 7-11-2011, now updated.

📖 Recipe

A pistachio crusted salmon filet on a bed of bright green sugar snap peas with a fork.

Baked Pistachio Crusted Salmon

Sally Cameron
The crunchy pistachio and herb crust works well with the richness of salmon. Out of the oven, finish your salmon with a squeeze of fresh lemon juice. Serve with asparagus or sugar snap peas.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Main Course
Cuisine American
Servings 4
Calories 371 kcal

Ingredients
  

Salmon

  • 4 6-ounce salmon fillets
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey or maple syrup
  • ½ cup finely chopped unsalted shelled raw pistachios or dry roasted
  • ¼ cup Panko crumbs or dry breadcrumbs gluten-free or regular
  • 2 tablespoons finely chopped fresh Italian parsley
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon granulated garlic powder optional

Garnish

  • 4 lemon wedges

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Instructions
 

Prep the salmon and preheat the oven

  • Preheat the oven to 375°F. You can bake the salmon either skin-on or skinned, whichever you prefer. If skinning, trim away the dark purple area on the underside, called the bloodline, as it can taste strong. For how to skin salmon, see my post with step-by-step photos.
    Place the fillets on a foil-lined or parchment-lined rimmed baking sheet. Pat dry with paper towels and season lightly with salt, pepper, and garlic.

Make the topping

  • In a small bowl, mix the Dijon mustard and honey into a smooth paste. In another small bowl, combine the pistachios, breadcrumbs, and parsley.
  • Spread the honey-mustard mixture over the tops of the salmon fillets, then press the pistachio mixture onto the tops, patting lightly so it adheres. If you have extra topping, it can be refrigerated for a few days. Sprinkle it over veggies.

Bake the salmon

  • Roast for 10-12 minutes, depending on the thickness of the fillets and how cold the salmon is going into the oven. Bake until the salmon reaches 140°F - 145°F in the thickest part. Serve with lemon wedges for squeezing over the top.

Notes

  • No pistachios - Try chopped walnuts, almonds, pecans, or hazelnuts instead.
  • No Dijon - Use whole grain mustard, or substitute yellow mustard with a little lemon juice.
  • Add citrus - Mix a little lemon zest into the topping for extra flavor lift.
  • Mild onion flavor - Add chopped chives to the topping mixture.

Nutrition

Calories: 371kcalCarbohydrates: 14gProtein: 38gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 8gCholesterol: 94mgSodium: 333mgPotassium: 1048mgFiber: 3gSugar: 6gVitamin A: 286IUVitamin C: 13mgCalcium: 57mgIron: 3mg
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Healthy Egg Salad

by 1 Comment

Healthy egg salad is creamy, satisfying, and packed with protein, made with hard-boiled eggs, a little mayonnaise, Greek yogurt, Dijon mustard, celery, and shallot. This homemade egg salad is lighter than classic deli-style egg salad but still rich, flavorful, and perfect for sandwiches, lettuce cups, wraps, or easy high-protein lunches.

Egg salad open faced sandwiches garnished with chopped herbs and capers.

This easy egg salad recipe is one of our fast, go-to high protein lunches, especially when I've hard-boiled the eggs ahead of time. The balance of creamy Greek yogurt and just enough mayonnaise keeps it fresh and satisfying, while Dijon mustard, crunchy celery, and finely chopped shallot add plenty of flavor.

Healthy Egg Salad Recipe Snapshot

  • Lighter but still creamy - Yogurt plus a little mayo keeps it creamy, not heavy.
  • Protein-packed - Hard-boiled eggs make it satisfying for lunch or meal prep.
  • Fresh crunch - Celery and shallot add texture and flavor.
  • Quick with prepped eggs - Make it fast when hard-boiled eggs are ready. It's one of the easiest make-ahead lunches for meal prep.
  • Easy to serve - Great in sandwiches, lettuce cups, wraps, or over greens.

If you have extra hard boiled eggs, make deviled eggs!

Ingredients You'll Need

Healthy egg salad ingredients in prep bowls on a counter.
  • Eggs - Use large hard-boiled eggs, peeled and chopped for a protein-rich salad.
  • Mayonnaise - Just a little adds classic egg salad flavor and creamy richness without making it heavy.
  • Yogurt - Use Greek yogurt for tang, richness, and extra protein.
  • Shallot - Milder and sweeter than onion, shallot adds light savory flavor.
  • Celery - Adds fresh crunch and lightness.
  • Mustard - Creamy Dijon adds flavor and tang, while whole grain Dijon adds a little texture.
  • Herbs - Fresh dill, chives, and parsley are classic with egg salad. Use one, or a blend, for fresh flavor and color.

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

Substitutions and Variations

  • Dressing options - Use all mayonnaise or all Greek yogurt, if preferred.
  • Onion options - Swap the shallot for finely chopped white onion or green onion.
  • Mustard - Use all smooth Dijon mustard instead of a blend.
  • Tangy additions - Add chopped capers or pickles for a salty, briny bite. Capers are a good garnish too.

Chef's Tip: How to Dice Eggs Neatly
For evenly diced hard-boiled eggs, use an egg slicer. Slice the egg lengthwise first, then turn the slices crosswise and slice again. Transfer to a cutting board and give the eggs a quick chop for neat, even pieces. It's faster than chopping whole eggs with a knife and gives egg salad a better texture.

How to Make Healthy Egg Salad

A small white bowl of peeled hard boiled eggs.
  1. Hard-boil and chill the eggs. Use my hard-boiled eggs tutorial for the full method. Peel eggs. Use right way or refrigerate for making egg salad later.
Slicing hard boiled eggs with an egg slicer on a black cutting board.
  1. Slice and chop the eggs.
Egg salad dressing ingredients in a glass bowl.
  1. Mix all of the dressing ingredients.
Finished egg salad in a glass bowl ready for serving.
  1. Add the chopped hard boiled eggs and stir gently to coat. Ready to serve or chill for later.

Add extra hard boiled eggs to a spinach salad for more protein too.

Serving Suggestions

Serve healthy egg salad:

  • Scooped over crisp salad greens.
  • In lettuce cups for a lighter, low-carb option.
  • Make an egg salad sandwich on toasted gluten-free bread.
  • Stuff egg salad into halved avocados.
  • Serve with crackers or cucumber slices for more crunch.

Storage

Healthy egg salad keeps for up to 3-5 days in an container in the refrigerator. For best flavor and texture, enjoy it within the first 3 days. Stir before serving, as a little moisture may collect as it sits.

Can I freeze egg salad? No, the mayonnaise and yogurt can separate after thawing, giving the salad a watery texture and affecting the flavor.

More Healthy Salad Recipes

If You Make Egg Salad

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

📖 Recipe

Open faced egg salad sandwiches topped with capers and herbs on a marble server.

Healthy Egg Salad

Sally Cameron
With cooked and peeled hard boiled eggs in the refrigerator, this healthy egg salad is made is just a few minutes for a terrific lunch option. Serve as an open faced sandwich on a slice of bread or in lettuce cups.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course lunch
Cuisine American
Servings 4
Calories 241 kcal

Equipment

Ingredients
  

  • 8 large hard boiled eggs peeled
  • 3 tablespoons mayonnaise
  • 3 tablespoons greek yogurt
  • 2 tablespoons finely chopped shallots
  • 2 tablespoons finely chopped celery
  • 1 tablespoon Dijon mustard
  • 1 teaspoon whole grain Dijon mustard or use all creamy dijon
  • 2 teaspoons chopped dill, parsley or chives or a combination
  • ½ teaspoon salt
  • ¼ teaspoon white pepper or black pepper

Optional garnished

  • extra chopped herbs
  • capers rinsed and dried
  • lemon zest

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Instructions
 

  • Chop the hard boiled eggs. In a medium bowl, mix the mayo, yogurt, shallots, celery, mustards, herbs, salt and pepper. Gently fold in the chopped eggs.
    Season with salt and pepper, then taste and adjust with more of anything you prefer — more yogurt or mayo for more creaminess, a little more mustard for more flavor, or more herbs, salt, or pepper.

Notes

For neatly diced hard boiled eggs, use an egg slicer. Place the egg lengthwise in the slicer and slice. Remove the egg, separate the eggs into two halves, then place each half crosswise in the slicer, flat side up, and slice again. Transfer to a cutting board and give the eggs a quick chop for even pieces.
 
 

Nutrition

Calories: 241kcalCarbohydrates: 3gProtein: 14gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 378mgSodium: 544mgPotassium: 180mgFiber: 0.5gSugar: 2gVitamin A: 571IUVitamin C: 1mgCalcium: 71mgIron: 1mg
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Pan Seared Scallops Recipe with Miso Sauce

by 5 Comments

Pan seared scallops are fast, elegant, and easy to make at home. This recipe pairs golden, tender sea scallops with a simple orange miso sauce made with sweet white miso, fresh ginger, and citrus for a savory-sweet finish. It's a restaurant-style seafood dinner that comes together quickly enough for a weeknight but feels special enough for company.

Seared Scallops with Orange Miso Sauce.

The key to great pan seared scallops is a hot pan, dry scallops, and a quick cook so they turn golden outside and stay tender inside. Serve them over rice, cauliflower rice (without the cheese), or a simple vegetable like blanched baby green beans, then spoon the orange miso sauce over the top. Make the sauce ahead if you'd like, and dinner comes together in minutes.

Pan Seared Scallops Recipe Snapshot

  • Quick cooking - Scallops sear in minutes for an easy seafood dinner.
  • Restaurant-style flavor - The orange miso sauce adds savory, sweet, citrusy flavor with ginger and garlic.
  • Special but simple - Elegant enough for company, fast enough for a weeknight.
  • Make-ahead sauce - Prepare the sauce ahead, then sear the scallops just before serving.

Chef's Tip: What Is Miso?
Miso is a traditional Japanese fermented seasoning paste best known for miso soup, but it's useful far beyond soup. Made from soybeans and a cultured grain or legume base, miso adds savory depth, saltiness, and umami to sauces, dressings, marinades, glazes, soups, and vegetables. For another way to use miso, make this halibut with miso butter.

Ingredients You'll Need

Miso sauce

  • Orange juice - Fresh squeezed is the best without added sugars or preservatives.
  • Miso - Sweet white miso (shiro miso) is the best option, I recommend organic as it is made from soy. It has a mild, slightly sweet flavor.
  • Honey - A mild honey, orange blossom, or wildflower honey.
  • Ginger - Minced in a jar is fast, but fresh, finely grated or zested ginger is good too.
  • Garlic - A fresh clove for best flavor.
  • Oil - Toasted sesame oil for flavor.

Seared Scallops

  • Scallops - Jumbo dry sea scallops, ask if they are dry scallops for the best quality.
  • Oil - For searing teh scallops, use a clean, neutral oil.
  • White wine - Use a dry white wine, or fish broth or water. Dry sake is another option.

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

Chef's Tip: Is Miso Gluten-Free?
Not always. Some traditional miso is made with barley or other gluten-containing grains, so gluten-free readers should check labels carefully and choose certified gluten-free miso when needed. I use South River sweet white miso as it has wonderful flavor, though it needs to be ordered online. Other brands such as Muso, Miso Master, or Clearspring offer gluten-free white miso, but always confirm on the label.

How to Make Pan Seared Scallops with Miso Sauce

Make Miso Sauce

In a small saucepan, whisk together the orange juice, miso, honey, ginger, garlic, and sesame oil. Bring to a simmer and cook over low heat until slightly thickened and reduced. For a smooth sauce, press through a fine sieve. Keep warm if serving right away, or cool, refrigerate, and gently rewarm before serving.

Pan Sear Scallops

Because they are delicate, I recommend a non-stick pan to sear scallops. Check your non-stick pan. If it's scratchy and the coating is old and flaking, it's not safe to use. Toss it and invest in a new one.

Unwrap the scallops and allow them to sit on the counter for about 30 minutes to get the chill off. Check to see if the abductor muscle is still attached (the 'foot'). If it is, remove it. It's chewy and not nice to eat. Some stores remove it for you.

Searing jumbo scallops, in a non-stick pan.

Ste 1 - Sprinkle the scallops with kosher or sea salt, ground black pepper. Heat the pan over medium to medium-high heat and add a small amuont of oil.

Step 2 - Place the scallops in a single layer in the pan. Don't crowd them. Allow a golden crust to form. This will take a few minutes. Don't disturb the scallops while they are searing. Watch your heat and turn down if needed. You don't want them to burn.

Step 3 - When you get a golden crust, gently turn them over. Pour in the wine (sake, broth or water) and immediately cover with the lid. Turn the heat to low.

The scallops will finish cooking in about 1-2 minutes, depending on size and thickness. When done they should still be a little translucent in the center. Don't overcook them to maintain tenderness.

Finishing the seared scallops.

Serving Suggestions

To serve, place cooked rice on a plate, top with the scallops and drizzle with the orange miso sauce. For garnish, sprinkle on chopped chives. A few drops of toasted sesame oil is nice too. Add a simple green side vegetable such as roast asparagus or broccolini.

More Seafood Recipes

From fin fish to shellfish, check out the Seafood Recipe Index page for more ideas.

If You Make Pan Seared Scallops

Please drop me a comment and let me know how you enjoy them. I love hearing from you and other readers benefit from your comments. Thanks for supporting my site.

📖 Recipe

Pan Seared Scallops with Miso Sauce

Sally Cameron
Big, plump sea scallops make an easy yet special dish for Valentines or any time of the year. You can pull this dinner together in about 30 minutes. To save time, make the rice and sauce ahead and heat them to serve. That beautiful purple-black rice in the photo is Forbidden Black rice.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dinner, Main Course, Seafood
Cuisine Asian
Servings 4
Calories 146 kcal

Equipment

  • 10" non-stick pan

Ingredients
  

Orange Miso Sauce

  • 1 cup freshly squeezed orange juice
  • ¼ cup sweet white miso
  • 1 tablespoon honey
  • 1 tablespoon ginger organic minced in a jar, but fresh, finely grated is good too
  • 1 large garlic clove finely chopped or zested
  • 1-2 teaspoons toasted sesame oil

Seared Scallops

  • 12 jumbo dry sea scallops approximately 1 pound
  • ½ teaspoon  sea salt
  • ¼ teaspoon ground black pepper
  • 1-2 teaspoons neutral oil
  • ⅓ cup dry white wine sub fish broth or water

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Instructions
 

Make the orange miso sauce

  • In a small saucepan, whisk together the orange juice, miso, honey, ginger, garlic, and sesame oil. Bring to a simmer and cook over low heat until slightly thickened and reduced. For a smooth sauce, press through a fine sieve. Keep warm if serving right away, or cool, refrigerate, and gently rewarm before serving.

Prepare the scallops

  • Pat the scallops very dry with paper towels. If the side muscle (the abductor or foot) is still there, remove it, as they are tough to eat. Season both sides with salt and pepper.

Sear the scallops

  • Heat a nonstick sauté pan over medium heat with the oil. When hot, add the scallops in a flat, single layer, leaving space between them. Cook until a golden crust forms on the first side, then turn carefully with tongs.

Finish the scallops

  • Add the wine, broth, or water, cover immediately, and reduce the heat to low. Cook for about 2 minutes more, depending on size and thickness. The scallops should be just cooked through and slightly translucent in the center. Do not overcook. Total cooking time is usually 5-7 minutes.

Nutrition

Calories: 146kcalCarbohydrates: 18gProtein: 8gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 11mgSodium: 1110mgPotassium: 281mgFiber: 1gSugar: 11gVitamin A: 141IUVitamin C: 31mgCalcium: 24mgIron: 1mg
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Perfect Hard Boiled Eggs (Easy to Peel)

by 7 Comments

Tired of hard boiled eggs that are hard to peel and look like a train wreck? Here's how to make perfect hard boiled eggs that are easy to peel every time. This method gives you smooth eggs with no green ring around the yolk (a sign of overcooking) that peel easily. From a chef and former caterer-trust me, it works. I've done a thousand eggs this way.

A bowl of peeled perfectly clean hard boiled eggs with peeled and sliced eggs behind with shells.

Does this easy peel egg method really work? The real test came when I had to make a huge batch of hard-boiled eggs-6 dozen-for an emergency catered event the next day. I didn't start cooking until 11:00 PM, and within an hour I had perfect eggs chilled and ready to go. Yes, it works-and it's still the method I use every few days for making egg salad.

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Perfect Hard Boiled Eggs (Easy to Peel) Snapshot

  • Easy peel every time - Salt + vinegar, a thorough ice bath, and a quick tap-and-roll peel trick.
  • Smooth eggs, no green ring - Gentle boiling and fast icing prevent overcooking and the green ring.
  • Simple stovetop method - No special equipment, just a pot, timer, and bowl of ice.
  • Works even with fresh eggs - You don't need to "age" eggs to get easy peeling.

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

Ingredients You'll Need

A dozen brown eggs in a carton, and little bowls of white vinegar and salt.
  • Eggs - Use large, clean, uncracked eggs. White or brown eggs both work. They do not need to be a week old for this method.
  • Vinegar - White vinegar is my go-to; apple cider vinegar works too. A splash helps keep the water "clean" if an egg cracks and supports easier peeling.
  • Salt - Any salt is fine. Add a little to the water along with the vinegar.

Pleas see recipe card for measurements.

Chef's Tip - Why I Use Salt + Vinegar (Plus the Ice Bath)
I've found the most consistent easy-peel eggs come from a simple trio: salt and vinegar in the cooking water, followed by a thorough ice bath. Vinegar helps keep the water clean if an egg cracks and can slightly affect the shell surface, while salt helps the whites set more cleanly. The ice bath is essential-chilling eggs until very cold helps the egg release from the shell so peeling is easy. For best results, don't rush it: chill at least 10 minutes, and 30 minutes is even better. Use lots of ice.

I learned the classic hard-boiled egg method decades ago-start eggs in cold water, bring to a boil, cover, and let them sit off heat. Sometimes it works, but peeling is hit-or-miss. This method is different: it's consistent, easy to repeat, and designed specifically for easy-peel hard-boiled eggs. Some people love pressure-cooker eggs, but this stovetop method is quick and reliable, without waiting for pressure rise or release.

How to Make Perfect Hard Boiled Eggs (Step-by-Step)

Choose a large enough pan to hold your eggs in a single layer. Add enough cold water so the eggs will covered by just an inch or two when you put them in.

A pot of boiling water with salt being added to it to hard boil eggs.
  1. Add the vinegar and salt to the water. Bring the water to a boil over medium-high heat.
Brown eggs in a pot being hard boiled.
  1. Gently lower the eggs into boiling water with a spider or large spotted spoon. Set timer for 15 minutes. Watch your heat and turn down as needed to a low gentle boil.
An ice bath, a medium bowl filled with ice and cold water.
  1. While eggs are cooking, set up an ice bath with plenty of ice.
Hard boiled eggs being chilled in an ice bath to cool.
  1. When time is up, immediately get the eggs into the ice bath. Allow them to chill 20-30 minutes.
A small white bowl of peeled hard boiled eggs.

5. Tap eggs on the counter around the center, roll on a folded kitchen towel, and peel.

A plate of sliced open hard boiled eggs showing yellow centers.

6. Eggs are ready to refrigerate or use and are good for up to 7 days.

How to Peel Hard Boiled Eggs (Tap + Roll Trick)

To peel hard-boiled eggs, tap the egg firmly on a hard surface around the center. Then roll it away from you on a folded kitchen towel with gentle pressure to crack the shell all over. Start peeling and the shell usually slips off easily-often in one or two big pieces. Every once in a while you'll get a stubborn egg, but this method gives the most consistent, easy-peel results.

Hard boiled Egg Time Chart

Yolk donenessCook time (large eggs)
Jammy12 minutes
Firm but creamy13–14 minutes
Hard boiled15 minutes
Ice bath10–30 minutes (until very cold)

Serving Suggestions

Hard boiled eggs are one of the most versatile proteins to keep in the fridge. Use them for quick snacks, add them to salads, or turn them into classic party favorites like deviled eggs and egg salad.

  • Snack - Peel, sprinkle with salt and pepper, and keep cold for grab-and-go.
  • Deviled eggs - A classic for holidays, picnics, and potlucks.
  • Egg salad - Great for sandwiches, wraps, or lettuce cups.
  • Niçoise-style salad - tuna, green beans, potatoes, olives.
  • Green salads - Top with wedges for extra protein.
  • Shrimp Louie salad - A perfect retro dinner salad moment.
  • Avocado stuffed eggs - Swap yolk filling for a creamy avocado dip.
  • Potato salad - Chop and fold in for a hearty, classic side.

Troubleshooting, Tips, and Common Questions

Why are my hard-boiled eggs hard to peel?

Peeling problems usually come from not chilling long enough or not cracking the shell thoroughly. For best results, move eggs straight into an ice bath and let them get very cold, then tap and roll the egg on a folded towel to create lots of fine cracks before peeling.

What causes the green ring?

That gray-green ring is a sign of overcooking and/or slow cooling. Use a gentle boil and transfer eggs immediately to ice water to stop the cooking, then chill well for easy peel.

How long do hard-boiled eggs last?

Hard-boiled eggs keep for up to 7 days in the refrigerator. Store them unpeeled in a covered container for best texture, and peel as needed.

Do I need older eggs?

No. This method works well even with fresh eggs-the key is the salt + vinegar water, a thorough ice bath, and the tap-and-roll peeling technique.

More Recipes With Eggs

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

⭐️Did You Make Easy Peel Hard Boiled Eggs?

If you make hard boiled eggs, please add your comment. I enjoy enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers. Got any questions? Just ask. I'm here to help.

📖 Recipe

A small white bowl of peeled hard boiled eggs.

Perfect Hard Boiled Eggs Easy to Peel

Sally Cameron
For perfect hard-boiled eggs, follow this easy technique. Use the eggs for deviled eggs, snacks, appetizers, to add to green salads or make egg salad for a nice lunch. Use them same method with a smaller pan for less eggs. 
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast, lunch, Snack
Cuisine American
Servings 12
Calories 72 kcal

Equipment

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

Ingredients
  

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

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Instructions
 

Prepare the eggs

  • Using a large enough pan that your eggs will sit flat in one layer, fill pot with enough cold water to cover eggs by 2 inches. Add vinegar and salt.

Cook the eggs

  • Bring the water almost to a full boil. Reduce the heat to a gentle simmer and carefully lower the eggs into the water. A mesh skimmer makes this easy and helps prevent cracking. Once all of the eggs are in the pan, set a timer for 15 minutes.

Prepare an ice bath

  • While the eggs cook, fill a large bowl with ice and water.

Chill the eggs

  • When the eggs are done cooking, immediately transfer them to the ice bath. Chill until completely cold, about 30 minutes. Peel right away or refrigerate for 1-2 days until ready to use.

Peel the eggs

  • To peel, gently tap an egg on the countertop, then roll it on a folded kitchen towel to loosen the shell. The shell should slip off easily. If any small shell fragments remain, rinse and pat the egg dry before using.

Notes

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

Nutrition

Serving: 1eggCalories: 72kcalCarbohydrates: 0.4gProtein: 6gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 186mgSodium: 71mgPotassium: 69mgSugar: 0.2gVitamin A: 270IUCalcium: 28mgIron: 1mg
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Bakery Style Cinnamon Muffins (Gluten-Free)

by 2 Comments

These cinnamon muffins are for anyone who loves cinnamon rolls but doesn't want to fuss with yeast, rising time, or sticky dough. They bake up soft and bakery-style with big cinnamon-roll flavor. thanks to a simple cinnamon-sugar layer and swirl that bakes right in. A quick powdered sugar drizzle gives them that classic finish in an easy gluten-free muffin. There's a dairy-free option, too.

A cinnamon muffin with papar torn back drizzled with white icing.

I loved cinnamon toast as a kid, and these cinnamon muffins are made for true cinnamon lovers. Fresh from the oven, they fill the kitchen with that warm, sweet cinnamon aroma everyone craves. A quick drizzle adds that classic cinnamon roll finish-sweet, nostalgic, and perfect for weekends, brunches, and holiday mornings. If you love cinnamon, bake a batch, then try to let them cool!

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Cinnamon Muffin Recipe Highlights

  • Cinnamon roll flavor - Big cinnamon flavor without yeast, kneading, or rise time.
  • Soft, tender crumb - Bakery-style muffins with a moist, tender interior.
  • Quick sweet drizzle - A thick glaze adds the perfect finishing touch.
  • Cinnamon-sugar layer - Cinnamon sugar in the middle and on top gives these cinnamon sugar muffins vibes-without the donut-style coating.
  • Anytime treat - Great for breakfast, brunch, or an afternoon snack.

Cinnamon swirl muffins are great served with this seasonal fresh fruit salad that is easily adaptable.

Ingredients You'll Need

Ingredients for cinnamon muffins in prep bowls ready for making muffins.
  • Gluten-free flour blend - Use a good gluten-free blend. I tested with King Arthur Measure-for-Measure (M4M).
  • Xanthan gum (optional) - Add only if your GF flour blend doesn't include it.
  • Baking powder - Helps the muffins rise with a nice, domed top.
  • Cinnamon - Warm, cozy flavor in every bite. See cinnamon notes below.
  • Eggs - Provide structure and tenderness.
  • Sugar - Sweetens the batter, helps with moisture and browning.
  • Milk - Whole milk is preferred for better flavor and tenderness.
  • Oil - A neutral clean oil keeps the muffins moist and tender.
  • Vanilla extract - I prefer real vanilla. Rounds out the cinnamon nicely.
  • Golden brown sugar - For the cinnamon swirl, adds caramel notes.
  • Powdered sugar - For the sweet drizzle, or use powdered monk fruit.

Please see the recipe card for measurements, and salt.

Chef's Tip: Which cinnamon is best?
Cinnamon labels can be confusing. Most "regular" grocery-store cinnamon is cassia-classic, warm, and totally fine for baking. Ceylon ("true cinnamon") is lighter and more delicate, so the flavor is softer. Vietnamese (Saigon) cinnamon is bold, sweet, and very aromatic-perfect for cinnamon-forward muffins like these. Korintje is a smooth, "bakery-style" cinnamon that's usually less intense than Vietnamese and great all-purpose. Great options for cinnamon muffins! My favorite is Vietnamese cinnamon.

Substitutions and Variations

  • Dairy-free - Use unsweetened oat milk and plant-based butter.
  • Reduced sugar - Use a golden monk fruit blend in the swirl (not the batter), and a powdered monk fruit blend in the drizzle.

A cinnamon muffin adds more "oomph" to breakfast alongside this easy chia pudding.

Chef's Tip - Xanthan Gum in Gluten-Free Baking
Xanthan gum in GF flour blends helps gluten-free batters and doughs hold together by adding structure and elasticity-similar to what gluten provides. It improves texture and reduces crumbling. If your flour blend already includes xanthan gum, you don't need to add more. Add ¼ teaspoon per cup of flour.

How to Make Cinnamon Muffins

Pre-heat oven to 375°F (standard bake) and line a 12-well muffin pan with muffin papers.

Brown sugar and cinnamon mixed in a small bowl for muffins.
  1. Combine brown sugar and cinnamon in a small bowl and reserve.
Sifting dry ingredients together for making cinnamon muffins.
  1. Add flour, baking powder, cinnamon, and salt to a sifter (or sieve) over a bowl and sift to lighten.
Mixing eggs, milk, oil, and wet ingredients for muffins in a glass bowl with a whisk.
  1. Whisk eggs, milk, oil, sugar, vanilla until smooth.
Combining wet and dry ingredients to make cinnamon muffin batter.
  1. Mix dry and wet ingredients into a smooth batter and allow to rest for 20 minutes to hydrate the GF flour.
Cinnamon muffin batter portioned into tulip papers in a muffin pan.
  1. Fill muffin cups with 2 tablespoons of batter, then ½ teaspoon of the cinnamon sugar, add 2 more tablespoons of batter, top with another ½ teaspoon of cinnamon sugar and swirl the top. A #30 scooper make this easier and faster.
Baked cinnamon roll muffins in the muffin pan cooling.
  1. Bake for 22-25 minutes, until tops spring back when touched and a toothpick or cake tester comes out clean with moist crumbs (205°-210°F). Cool 10 minutes then move to a wire rack for complete cooling. Powdered sugar drizzle is optional after cooling.
A golden cinnamon muffin with dripping glaze on a muffin paper.

Serving Suggestions

Serve cinnamon muffins warmed up (quick microwave) or at room temperature. They're great for weekend breakfasts, brunch spreads, and holiday mornings. Try them alongside a breakfast main like this ham and cheese frittata. For the best drizzle, add it once muffins are mostly cool before serving so it stays thick and pretty on top.

Storage

Store completely cooled muffins in an airtight container or zip-top bag at room temperature for 2-3 days. Because the batter uses oil (and gluten-free blends tend to hold moisture well), these muffins stay surprisingly soft. Store loosely covered at room temperature. Tops may soften slightly due to the cinnamon sugar.

Freezing

Although I have not tried freezing these muffins, they should freeze fine. Freeze cooled muffins in a freezer-safe bag or airtight container for 2-3 months. Thaw at room temperature or warm briefly in the microwave, then add the drizzle after thawing for best texture.

Recipe FAQs

Can I make these dairy-free?

Yes. Use your favorite unsweetened dairy-free milk in the batter and glaze. Choose one with a neutral flavor, like oat milk, for the best results.

How do I keep the cinnamon sugar from disappearing into the batter?

Layering it in works well. Add half the batter to the muffin wells, sprinkle with cinnamon sugar, top with more batter, then finish with more cinnamon sugar on top. A light swirl on the surface helps create visible cinnamon ribbons without over-mixing the batter. Using a #30 scooper makes it faster and easier

How do I make the glaze thicker or thinner?

To thin the glaze, add more milk 1 teaspoon at a time. To thicken it, whisk in a little more powdered sugar until it reaches your desired consistency.

Can I skip the glaze?

Yes. The muffins are still delicious without it, but the glaze adds a sweet finish that gives them a more cinnamon-roll-style feel.

Why are my muffins dense instead of light and fluffy?

Be sure to sift the dry ingredients, measure carefully, and avoid over-mixing the batter. Too much flour or over-mixing can make the muffins heavier.


More Muffin Recipes

Love to bake muffins? Here are four more gluten-free muffin recipes to try. From banana muffins, to fresh strawberry, carrot cake, and zucchini. Easy and tasty options.

If You Make Cinnamon Muffins

Please leave a comment and let me know. I love hearing from you and your comments help other readers. And please give it a ⭐⭐⭐⭐⭐. Thanks for supporting my site!

📖 Recipe

A golden cinnamon muffin with dripping glaze on a muffin paper.

Cinnamon Muffins with Glaze (Gluten-Free)

Sally Cameron
Soft, cinnamon muffins with all the cozy flavor of a cinnamon roll-no yeast or rising time required. Finished with a thick cream cheese drizzle (thicker than icing, thinner than frosting) for the perfect sweet finish.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Course Breakfast, Brunch
Cuisine American
Servings 12
Calories 286 kcal

Equipment

Ingredients
  

Cinnamon sugar swirl

  • ⅓ cup packed golden brown sugar or golden monk fruit blend
  • 2 teaspoons cinnamon
  • pinch salt

Muffins

  • 2 ½ cups GF flour blend (11 ounces) I use King Arthur Gluten-free M4M, has xanthan gum.
  • ½ teaspoon xanthan gum (only for flour blends without it)
  • 2 ½ teaspoons baking powder
  • 2 ½ teaspoons cinnamon preferably Vietnamese cinnamon
  • ½ teaspoon salt
  • 3 large eggs
  • ¾ cup granulated sugar
  • 1 ¼ cups whole milk
  • ⅓ cup oil
  • 2 teaspoons vanilla extract

Glaze (optional)

  • ⅓ cup powdered sugar or powdered monk fruit blend
  • ¼ teaspoon vanilla extract
  • 1-2 teaspoons milk

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Instructions
 

Getting started

  • Pre-heat the oven to 375°F. Line the muffin pan with paper liners, tulip papers or regular.
  • Make the cinnamon sugar swirl by blending sugar and cinnamon. Save until needed.

Mix dry ingredients

  • Sift the dry ingredients, flour, baking powder, cinnamon, and salt, into a bowl using a flour sifter or a fine sieve. **If your gluten-free flour blend does not have xanthan gum, add ½ teaspoon.
    Note - For the most accurate results, weigh the flour. If measuring by cups, stir the flour first to aerate it, then scoop and level.

Mix wet ingredients

  • In a medium bowl, whisk eggs, milk, oil, sugar and vanilla. Add to dry ingredients and stir just until combined. Do not overmix.
  • Rest the batter for 20 minutes to hydrate the batter. Batter will be thick but scoopable.

Portion the batter, layer in cinnamon sugar

  • The #30 cookie scoop makes portioning quick and neat; use 2 scoops per muffin cup. If you don't have one, use a spoon or measuring cup and add about 2 tablespoons at a time.
    Add 1 scoop of batter to each muffin well, sprinkle with ½ teaspoon cinnamon sugar, then top with a second scoop of batter. Finish with another ½ teaspoon cinnamon sugar and swirl the top lightly with the tip of a paring knife or table knife.

Bake muffins

  • Bake muffins at 375°F for 22-25 minutes. Muffins are done when tops spring back when touched and a tester comes out with moist crumbs (not wet batter), 205°F - 210°F. Cool 10 minutes on a wire rack.

Add drizzle if using (optional)

  • Stir powdered sugar (or powdered monk fruit) until smooth and thick-but-spoonable, then drizzle over cooled muffins.

Notes

Cinnamon Notes:
  • "Cinnamon" is cassia-classic, warm, and totally fine for baking.
  • Ceylon ("true cinnamon") is lighter and more delicate, so the flavor is softer.
  • Vietnamese (Saigon) cinnamon is bold, sweet, and very aromatic-perfect for cinnamon-forward muffins like these. This is what I use. 
  • Korintje is a smooth, "bakery-style" cinnamon that's usually less intense than Vietnamese and great all-purpose.
 

Nutrition

Calories: 286kcalCarbohydrates: 47gProtein: 4gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 50mgSodium: 215mgPotassium: 93mgFiber: 1gSugar: 20gVitamin A: 111IUVitamin C: 0.03mgCalcium: 103mgIron: 1mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

Greek Chicken Meatballs

by 1 Comment

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

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

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

Greek Chicken Meatballs Recipe Highlights

  • Bold Mediterranean flavor - Garlic, oregano, parsley, dill, mint, lemon, and feta bring bright Greek-inspired flavor to every bite.
  • Light and tender - Made with ground chicken, breadcrumbs, milk, and egg for meatballs that stay moist, not dry.
  • Versatile - Serve with rice, orzo, Greek salad, roasted vegetables, or tuck into pita with tzatziki.
  • Meal-prep friendly - They reheat well and freeze beautifully for easy lunches and dinners, made with ground chicken.

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

Ingredients You'll Need

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

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

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

Substitutions and Variations

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

For another meatball recipe, try this Meatball Stroganoff recipe.

How To Make Greek Chicken Meatballs

Chef's tip: What keeps chicken meatballs tender?
A classic binding method called a panade, made with breadcrumbs and milk, helps keep chicken meatballs tender and moist. Let the breadcrumbs hydrate before adding the ground chicken, then mix gently so the meatballs stay light instead of dense.

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

A mix of breadcrumbs and milk, a binder for chicken meatballs, in a bowl.
  1. Add milk and breadcrumbs to a bowl and mix. Allow to stand 5 minutes.
Glass bowl with egg, herbs, onion, breadcrumbs and milk for a meatball base mix.
  1. Add onion, cheese, egg, herbs, garlic-all except the meat.
Mixed base ingredients for Greek chicken meatballs before the meat.
  1. Mix the meatball base mix well.
Adding pink chicken meat to a bowl of breadcrumbs, herbs, egg, and more as a chicken meatballs mix.
  1. Add the ground chicken and mix well but gently, don't overwork the meat to keep meatballs tender. Using gloves helps.
Portioning Greek chicken meatballs mix onto a baking tray with a scoop.
  1. Portion the meatball mix onto the lined baking sheet, using a disher (aka scoop) keeps them perfect sized. After portioning, roll them into round balls in your palms. Bake for 16-17 minutes until 165°F.
A white bowl of golden Greek chicken meatballs sprinkled with red onion and herbs.

Serving Suggestions

  • Mediterranean rice bowl - Serve over rice with cucumber, tomatoes, red onion, kalamata olives, and tzatziki for a balanced meal.
  • Orzo or other grains - Pair with lemony orzo, farro, or quinoa and fresh herbs.
  • Add a salad - Serve with this tossed Greek Salad with a Greek vinaigrette.
  • As an appetizer - Serve with homemade tzatziki for dipping (or a lemony tahini sauce) as a hearty party bite or appetizer buffet.

Storing and Freezing

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

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

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

More Greek-Inspired Recipes

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

If You Make Greek Chicken Meatballs

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

📖 Recipe

A rice bowl of Greek chicken meatballs with cucumbers, tomatoes, tzatziki, herbs, and olives with olive oil.

Greek Chicken Meatballs

Sally Cameron
Greek Chicken Meatballs
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 13 minutes
Total Time 38 minutes
Course Dinner, Entree, main
Cuisine Greek
Servings 4 Yield 31-32 meatballs
Calories 298 kcal

Equipment

Ingredients
  

  • 6 tablespoons plain dry breadcrumbs gluten-free if needed
  • 6 tablespoons milk dairy or non-dairy, oat or almond
  • 1 large egg
  • ½ cup finely chopped onion red, yellow or brown
  • ⅓ cup Greek feta cheese, finely crumbled or grated about 1 ounce
  • 1 tablespoons chopped Italian parsley
  • 2 teaspoons fresh chopped dill or ¾ teaspoon dried
  • 1 ½ teaspoons fresh chopped mint
  • ½ teaspoon dried oregano
  • ¾ teaspoon lemon zest
  • 2 large garlic cloves microplaned or zested
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 1 pound ground chicken 8-10% fat per serving read the label, not 99%

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Instructions
 

  • Line the baking sheet with the parchment and prehet the oven to 375°F.

Make meatball mix

  • Add the breadcrumbs, milk, and egg to a medium bowl and mix to blend. Let rest for 5 minutes to hydrate the breadcrumbs. Add the onion, feta, herbs, lemon zest, garlic, salt, and pepper.
  • Add the ground chicken and mix gently with your hands. Disposable gloves make this easier. Do not overmix, which can make the meatballs tough.

Form meatballs

  • Using a tablespoon or a #40 scoop/disher, portion the meatball mixture and roll into balls with your palms. Place on the parchment-lined baking sheet. The meatballs can be placed close together to fit on one sheet pan.

Bake meatballs

  • Bake for 16-18 minutes or until the meatballs are 165°F in the center.
    They are ready to serve or chill and refrigerate and freeze.

Notes

If you're only option is 99% lean ground chicken, add 1-2 tablespoons of olive oil per pound to boost moisture and mimic the richness of dark meat.

Nutrition

Calories: 298kcalCarbohydrates: 15gProtein: 26gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 158mgSodium: 494mgPotassium: 727mgFiber: 1gSugar: 3gVitamin A: 252IUVitamin C: 4mgCalcium: 145mgIron: 2mg
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Best Deviled Eggs Recipe (Step by Step)

by 10 Comments

The best deviled eggs start with perfectly cooked hard-boiled eggs: smooth whites, creamy yellow yolks, and no green rings. Add a creamy, tangy filling made with mayonnaise, mustard, and simple seasonings, then finish with fresh herbs or fun garnishes for a classic appetizer everyone loves. I've been told many times that I make the best deviled eggs, and this is the tried-and-true recipe I've made for years.

Close up of deviled eggs with creamy golden filling sprinkled with rusty red paprika.

For deviled eggs that look as good as they taste, the hard-boiled eggs matter. I don't worry about using week-old eggs; I hard boil eggs every week and fresh eggs peel just fine when they're cooked and chilled properly. Start with clean, un-cracked eggs, cook them for 15 minutes using my method, then move them straight into an ice bath to stop the cooking and make peeling easier.

Best Deviled Eggs Recipe Snapshot

  • Classic crowd-pleaser - Deviled eggs are always welcome at holidays, parties, potlucks, and summer gatherings.
  • Creamy, tangy filling - Smooth yolks, mayonnaise, mustard, and simple seasonings make the filling flavorful and balanced.
  • Make-ahead friendly - Cook and peel the eggs ahead, then fill them closer to serving time.
  • Easy to customize - Finish with paprika, fresh herbs, capers, bacon, or other fun garnishes.

For another appetizer that's bite-sized and easy to make ahead, make these easy caprese skewers with cherry tomatoes and mini mozzarella balls.

Ingredients You'll Need

  • Eggs - Use clean, fresh, uncracked eggs. They do not need to be a week old if you follow my cooking and chilling method.
  • Mayonnaise - Use your favorite mayonnaise for a creamy filling.
  • Mustard - Use Dijon mustard, yellow mustard, whole-grain mustard, or a combination of them.
  • Vinegar - Use white vinegar or apple cider vinegar in the cooking water, and apple cider vinegar or lemon juice in the filling for brightness.
  • Horseradish - Optional, but it adds a little extra flavor punch. Drain it of liquid first.
  • Garnishes - A sprinkle of paprika is classic, but there are lots of fun options. See the garnishing chart below.
  • Dry mustard - Optional, but it adds extra mustard flavor depth and helps keep the filling firm enough to pipe neatly (if piping).

Please see the recipe card for measurements, plus the salt and pepper. I use white pepper in deviled eggs so the filling stays smooth and creamy-looking without black specks.

Chef's Tip: Why Vinegar & Salt? I add vinegar and salt to the cooking water every time I make hard-boiled eggs. While there are different opinions on exactly why it helps, I've found it makes the eggs easier to peel after cooking and rapid, thorough chilling. I've used this method for years with consistently good results.

Substitutions and Variations

  • Avocado deviled eggs - Blend half of a ripe avocado into the filling for a creamy texture and fresh flavor, or replace the filling entirely with your favorite guacamole.
  • Sun-dried tomato deviled eggs - Stir or blend a little sun-dried tomato pesto into the filling until smooth and creamy. Garnish with chopped herbs or a small piece of sun-dried tomato.
  • Spicy deviled eggs - Add a dash of hot sauce, a pinch of cayenne, or finely chopped jalapeño to the filling.

How to Make Deviled Eggs

Hard Boil the Eggs

An ice bath, a medium bowl filled with ice and cold water.
  1. Set up and ice bath to chill the eggs after cooking. Fill a large bowl with half water and ice.
Brown eggs in a pot being hard boiled.
  1. Bring water to a boil in a pot large enough to fit eggs in a single layer. and to cover by 2". Add vinegar and salt. When water boils, gently lower eggs into pot. Turn heat down to a low simmer ad cook 15 minutes.

Peel the Eggs

Place a folded kitchen towel on the counter. Tap the egg around the center to crack the shell on the counter, then roll the egg gently with the palm of your hand, pushing away from you on the towel. The shells will peel right off most of the time, but there is always a stubborn one.

Hard boiled eggs being chilled in an ice bath to cool.
  1. At end of 15 minutes, lift eggs out of pot and immediately into ice water. Chill until ice cold, 30 minutes.
A small white bowl of peeled hard boiled eggs.
  1. Peel eggs by tapping them on the counter, then rolling gently on a folded kitchen towel, then peeling.

Make the Filling

A plate of sliced open hard boiled eggs showing yellow centers.
  1. Halve the eggs, then pop the yolks out, and add to a food processor.
Ingredients for deviled egg filling in the workbowl of a food processor.
  1. Add the mustard, horseradish, mayo, vinegar, seasoning, and pulse until smooth and creamy.

Deviled Egg Filling Without a Food Processor

There are two ways that work. One, place the yolks in a bowl and mash them with a fork until they are fine and crumbly. Add the other ingredients and stir (or whisk) until creamy and smooth as possible. Refrigerate the filling until needed.

One more way without a food processor is to use a sieve and push the yolks through with the back of a spoon or flexible spatula. This method insures a smoother filling and less lumps after mixing.

FiIling Deviled Eggs

A piping bag filled with creamy yellow deviled egg filling ready for piping.

You can fill deviled eggs with a piping bag, zip-top bag, or a spoon. For the neatest presentation, I like using a disposable piping bag fitted with a large star tip or plain tip.

To fill the bag easily, place it tip-side down in a tall container, such as a blender jar or large glass, and fold the top edge over the rim. Spoon in the filling, filling the bag about three-quarters full. Twist the top closed and secure with a rubber band if needed. When ready to fill the eggs, snip the tip end if needed, then gently squeeze the filling into the egg white halves.

A zip-top bag works too. Add the filling to the bag, press out extra air, seal, and snip off one corner for piping. Or keep it simple and use a teaspoon to fill the eggs.

For transporting deviled eggs, pack the egg white halves in a sturdy container and keep the filling in the piping bag. When you arrive, pipe the filling into the eggs, add garnishes, and serve.

Hard boiled egg halved filled with deviled egg filling on a white plate.
  1. Pipe the deviled egg filling into the gg halves just before serving.
Deviled eggs garnished iwht red paprika and a sprinkle of herbs.
  1. Garnish as desired.

The Best Garnishes for Deviled Eggs

Here are 14 variations for deviled eggs, and try my recipe for smoked salmon on a pellet grill for another nice topping.

Paprika, regular or smokedBay shrimp or crab
Chopped fresh dill or parsleyChopped green onion
Sliced jalapeno peppersCooked bay shrimp
AvocadoSun-dried tomatoes
Crisp crumbled baconBlack or green olives
Radish slicesPickle relish
CapersCherry tomato halves
A chart of garnishing ideas for deviled eggs.

Making Deviled Eggs Ahead of Time

To make deviled eggs ahead of time, hard boil the eggs and make the filling a day or two ahead. Keep them refrigerated and separated. Fill when ready to serve. The fastest way is using the piping bag method and having your garnishes ready to go.

A platter of finished deviled eggs topped with red paprika as garnish.

Serving Tips

There are a couple of ways to keep deviled eggs from sliding around on the plate. Use a deviled egg plate that has hollows to place the egg halves in. Try placing soft flat lettuce leaves or finely shredded cabbage on the bottom of the plate and placing the eggs on top.

Serve eggs well chilled. Deviled eggs can sit out at room temperature safely for up to two hours, or if 90°F or higher, only one hour. One trick is to place them on a bed of crushed ice to keep them cold. Online. you'll find freezable and chillable plates and mats for hot summer serving support.

More Appetizer Recipes

There are so many marvelous ways to create delicious appetizers, whether for a get-together, a holiday celebration, or watching your favorites games with the gang. Check out some of these recipes and more on the appetizer index page.

⭐️Did You Make This Recipe?

Let me know if you made these deviled eggs 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

Deviled eggs with paprika | afoodcentriclife.com

Best Deviled Eggs Recipe

Sally Cameron
Buy eggs that are free of cracks. Eggs can be hardboiled and peeled and the filling made a day or two ahead. This recipe halves easily. See notes for using a piping bag and garnishes at the end.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 50 minutes
Course Appetizer
Cuisine American
Servings 12
Calories 154 kcal

Equipment

Ingredients
  

Deviled Eggs

  • 2 tablespoons white vinegar for the water
  • ½ teaspoon salt for the water
  • 12 large eggs
  • ⅔ cup mayonnaise or Vegenaise
  • 1-2 tablespoons creamy Dijon mustard
  • 1 tablespoon prepared horseradish
  • 1-2 teaspoons apple cider vinegar
  • ¼ teaspoon sea salt
  • ⅛ teaspoon white pepper
  • ½ teaspoon dry mustard powder optional for thicker filing

Optional Garnishes

  • See list in notes below

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Instructions
 

How to Hard Boil Eggs

  • Choose a pot large enough to hold eggs a single layer. Fill the pot about half full with cold water to cover eggs by 2". Add salt and vinegar. Bring the pot to a boil. Turn the heat down to a simmer (small bubbles) and carefully lower eggs into the water. Using a mesh skimmer or a slotted spoon makes it easy. Set timer for 15 minutes.
  • Prepare an ice bath to chill the eggs immediately after cooking by filling a large bowl with ice and cold water. When eggs are done cooking, plunge cooked eggs into the ice bath. Chill until very cold, about 30 minutes. Peel right away or refrigerate them for a day or two until ready to use.

Make the Filling: Food Processor or Not

  • With a sharp knife, cut eggs in half lengthwise. Pop yolks out and place in the bowl of a food processor or a large bowl. Add the mayo, Dijon, horseradish, vinegar, salt and pepper and pulse until smooth and creamy.
    If you don't have a food processor, place the yolks in a large bowl and mash them into a fine crumble with a fork or push them through a fine sieve with a flexible spatula, then add the mayo, Dijon, horseradish, vinegar, salt and pepper. Stir until creamy.

Filling Deviled Eggs: Two Ways

  • Two ways to fill: spoon or piping bag. Fill the deviled eggs with a spoonful of the filling or use a disposable piping bag for a nice presentation. Piping bag and garnish notes are below.

Notes

Piping Bag Notes

Place filling into a disposable piping bag fitted with a large star or plain tip and pipe into egg halves. If this sounds fussy it's not! It is actually fun and your deviled eggs look so professional. Once you try it you'll be hooked. 

Ways to Garnish Deviled Eggs

Use chopped fresh dill, cilantro, or parsley, chopped green onion, regular or smoked paprika, tiny cooked bay shrimp, avocado, sun-dried tomatoes, crisp chopped bacon, sliced jalapeños, black or green olives, capers, radish slices, pickle relish, or half of a small cherry tomato. You choose!

Nutrition

Calories: 154kcalCarbohydrates: 2gProtein: 6gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 186mgSodium: 306mgPotassium: 76mgFiber: 1gSugar: 1gVitamin A: 271IUVitamin C: 1mgCalcium: 30mgIron: 1mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

Red Potato Salad Recipe (No Mayo)

by 1 Comment

This red potato salad recipe is fresh, flavorful, and perfect for summer. Tender skin-on red potatoes are steamed, then tossed with capers, celery, shallot, fresh herbs, and a creamy lemon Dijon vinaigrette. It's a no-mayo potato salad that's light, tangy, easy to make ahead, and perfect for barbecues, picnics, potlucks, and summer dinners.

A white bowl of red potato salad with herbs, dressing pitcher, and a serving spoon.

I've been making this red potato salad without mayo for years. Steaming the potatoes helps preserve their flavorful red skins and keeps them from becoming waterlogged, while the Dijon vinaigrette adds creamy texture and bright flavor without mayonnaise. Cook the potatoes ahead, then finish and dress the salad when you're ready to serve.

Red Potato Salad Recipe Snapshot

  • No mayo - Unlike traditional potato salad, this red skin potato salad skips the mayo.
  • Fresh and tangy - Capers, herbs, lemon, celery, and shallot add bright flavor.
  • Skin-on potatoes - Red skins add color, texture, and flavor.
  • Steamed, not boiled - Better texture, less waterlogged.
  • Make-ahead friendly - Cook the potatoes ahead and dress before serving.

Ingredients You'll Need

Ingredients for red potato salad in prep bowls on a counter.
  • Red potatoes - Baby red potatoes are best, and there's no need to peel them. The thin tender skins add color, texture, and nutrients.
  • Celery - Adds fresh crunch.
  • Shallot - Milder and sweeter than onion, or use red or white onion.
  • Herbs - Use a mix of fresh herbs such as dill, parsley, chives, and tarragon.
  • Capers - Adds a salty, tangy pop.
  • Mustard - Smooth Dijon gives the vinaigrette creamy texture and sharp flavor.
  • Oil - Extra virgin olive oil makes the dressing rich and smooth.
  • Lemon juice - Adds brightness and balances the potatoes.
  • Garlic - Adds savory depth to the vinaigrette.

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

Substitutions and Variations

  • No baby red potatoes - Use larger red potatoes and cut them into bite-sized pieces.
  • No red potatoes - Use baby gold potatoes or small yellow potatoes.
  • Whole grain mustard - Replace the smooth Dijon with whole grain mustard for extra texture (or use both).
  • Add feta - Crumbled feta adds salty, creamy contrast.
  • Add eggs - Chopped hard-boiled eggs make the salad heartier.
  • Swap the capers - Use chopped cornichons instead of capers for a briny crunch.

Chef's Tip - Steaming vs. Boiling Potatoes and Dressing
Steaming keeps red potatoes from getting waterlogged, so they hold their shape and taste more flavorful. They cook through without absorbing excess water and are less likely to become mushy. Steaming skin-on potatoes also helps preserve more of the nutrients found in the skins, including fiber and certain vitamins that can leach into cooking water.

If you love potato salad, here's another one I make often in summer, my French Potato Salad with a light, creamy, mayo-based dressing.

How to Make Red Potato Salad

a steamer basket filled with baby red potatoes on the stovetop.
  1. Step 1: Combine all spices into a large bowl and combine thoroughly with mixture
Small red potatoes cooling on a white sheet tray.
  1. Step 2: Form into ball shape with your hands
Quartered, cooked red potatoes in a glass bowl.
  1. Step 3: Press into patties
Red potato salad with celery, capers, herbs, and shallot in a glass bowl.
  1. Step 4: Cook in oven for x minutes at 400 degrees
A bight golden yellow creamy vinaigrette in a jar.
  1. Step 5: Remove and add to serving plate
Dressing added to a red potato salad with celery, herbs, and capers.
  1. Step 6: Assemble and serve!

Chef's Tip: Add the fresh herbs after dressing the potatoes and tossing the salad. This keeps the herbs bright, fresh, and vibrant instead of getting weighed down by the vinaigrette. It's a simple step that improves both the flavor and presentation of the salad

For an easy warm red potato side dish, make these air fryer red potatoes.

A bowl of red potato salad with a creamy dressing and a serving spoon.

Serving Suggestions

Serve red potato salad with lemon grilled chicken breasts or roast spatchcock chicken, smoked pork like baby back ribs or pork tenderloin, burgers, steak, salmon, or simple sandwiches. It's a terrific side dish for barbecues, picnics, potlucks, and easy summer dinners.

For a finishing tip, if you want it more moist, drizzle with a little extra olive oil or more of the dressing.

It also pairs well with grilled vegetables, corn on the cob, green salad, or recipes from the grill.

Storage

Store red potato salad in an airtight container in the refrigerator for up to 3-4 days. For the freshest flavor and texture, add the herbs just before serving if making it ahead.

If the salad seems a little dry after chilling, toss with a spoonful or two of extra Dijon vinaigrette or olive oil before serving. Potato salad is not a good dish for freezing as the potatoes become watery and grainy after thawing.

More Summer Side Dish Recipes

For more summer side dish recipes check out the Best of Summer recipe index.

📖 Recipe

A bowl of red potato salad with a creamy dressing and a serving spoon.

Red Potato Salad (No Mayo)

Sally Cameron
Fresh, tangy red potato salad made with skin-on steamed red potatoes, herbs, capers, celery, shallot, and a creamy Dijon vinaigrette. No mayo, easy to make ahead, and perfect for summer meals.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Cooling time 20 minutes
Total Time 55 minutes
Course Salad, Side Dish
Cuisine American
Servings 6
Calories 169 kcal

Equipment

  • Large pot, 5-6 quarts with lid
  • Folding steamer basket that opens wide and flat so potatoes are in a mostly single layer

Ingredients
  

Potato Salad

  • 1 pound baby red potatoes
  • ⅓ cup finely chopped celery
  • 2 tablespoons finely chopped shallot red onion, or white onion
  • 2 tablespoons capers rinsed and drined
  • 2 tablespoons chopped mixed herbs of choice tarragon, parsley, dill, chives

Dressing (makes ½ cup)

  • ⅓ cup extra virgin olive oil
  • 3 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 1 large garlic clove microplaned or chopped fine
  • ½ teaspoon salt
  • ½ - 1 teaspoon mild honey or similar sweetener
  • ¼ teaspoon pepper

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Instructions
 

Set up the steamer

  • Fill a pot with a few inches of water and insert a steamer basket.

Steam potatoes

  • Add the potatoes, cover, and steam until tender, about 18-25 minutes, depending on size. A paring knife or thin metal skewer should slide in easily.

Cool potatoes

  • Remove the steamer basket from the pot and allow potatoes to cool on a sheet tray. When cool enough to handle, quarter the potatoes into bite-sized pieces.

Make the dressing

  • Add all ingredients to a small blender and blend creamy. Alternatively add to a tight lidded jar and shake well, or whisk smooth in small bowl.

Dressing potatoes

  • Before serving, add the celery, shallot, and capers. Toss with 3-4 tablespoons of dressing to start, then taste and add more dressing, salt, and freshly ground pepper if desired. Add the fresh herbs last and toss gently so they stay bright and fresh.

Notes

Potatoes can be steamed and chilled the day before serving to save time.

Nutrition

Calories: 169kcalCarbohydrates: 14gProtein: 2gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gSodium: 314mgPotassium: 386mgFiber: 2gSugar: 2gVitamin A: 37IUVitamin C: 10mgCalcium: 16mgIron: 1mg
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Flank Steak Marinade

by 1 Comment

A great flank steak marinade should do two things: add flavor and help tenderize the meat. This easy marinade creates a balanced blend of savory, tangy, and slightly sweet flavors that make flank steak juicy and delicious on the grill. It's simple to make with a handful of pantry ingredients and perfect for weeknight dinners, cookouts, and summer entertaining.

A sliced flank steak on a wooden board with perfect grill marks and running juices.

This marinade for flank steak gets its flavor from balsamic vinegar, tamari, Worcestershire sauce, Dijon mustard, garlic, and fresh herbs. Dijon helps the marinade cling to the steak, tamari adds umami, balsamic brings gentle sweetness and tang, and garlic and herbs add depth. Simple ingredients, big flavor.

Flank Steak Marinade Recipe Snapshot

  • Flavorful, juicy steak - Adds savory, tangy flavor to lean flank steak.
  • Easy pantry ingredients - Made with balsamic vinegar, tamari, Dijon, garlic, and herbs.
  • Perfect for grilling - Great for cookouts, BBQs, and weeknight dinners.
  • Make-ahead friendly - Mix in minutes, then let the refrigerator and the grill do the work.

Ingredients You'll Need

Ingredients for grilled steak and flank steak marinade on a counter.
  • Oil - Extra virgin olive oil adds richness; avocado oil works too.
  • Balsamic vinegar - Adds sweetness, acidity, and depth to the marinade.
  • Soy sauce or tamari - Use low-sodium soy sauce, or tamari for gluten-free.
  • Worcestershire sauce - Adds savory depth and classic steakhouse flavor.
  • Dijon mustard - Helps the marinade emulsify and cling to the steak.
  • Garlic - Fresh garlic cloves give the best flavor.
  • Herbs - Fresh thyme or rosemary both work well. Use dried herbs if needed.
  • Red pepper flakes - Optional, for a little kick.
  • Steak - I buy flank steak but this marinade works with other cuts as well, see below.

Substitutions and Variations

  • Vinegar - Fig balsamic is terrific here, and red wine vinegar works too for a sharper, less sweet marinade.
  • Soy-free option - Use soy-free tamari if needed. Coconut aminos should work, though I have not tested this marinade with it.
  • Other cuts of beef - This marinade also works with skirt steak, flat iron steak, flap steak, hanger steak, or sirloin. Slice thinly across the grain for the best texture.
  • Make beef kabobs - Use top sirloin for flavorful, tender kabobs. Cut into even 1½-inch cubes and marinate 2-4 hours before skewering and grilling.

Please see the recipe card for measurements, and pepper. No salt is needed.

How to Make Flank Steak Marinade

Ingredients for flank steak marinade in a glass jar.
  1. Add all of the ingredients to a blender and blend smooth, or shake well in a tight-lidded jar.
Creamy blended steak marinade for flank steak.
  1. The Dijon makes a creamy emulsion when you use a blender and helps the marinade cling to the steak.
A flank steak in a white casserole dish with a meat fork.
  1. With a meat fork, pierce holes in the flank steak for marinade access and to tenderize.
Steak marinating in a white rectangular casserole dish.
  1. Cover both sides of the steak well with about ½ of the marinade. Refrigerate for 2-3 hours or up to 8 hours, removing from the refrigerator the last 45-60 minutes.
Flank steak on grill grates with perfect crosshatch grill marks.
  1. Wipe off excess marinade and grill on hot, clean grill grates, 10-11 minutes in total. I spray the meat lightly with avocado oil to help it release from the grill.
Slicing flank steak thinly across the grain pn a black cutting board.
  1. Allow the flank steak to rest for 10 minutes, then slice thinly across the grain for tender meat.
Partially sliced flank steak with perfect grill marks on a brown wood board.

Serving Suggestions

Serve sliced flank steak with:

  • Red potato salad.
  • Side green salad or make a steak salad.
  • Grilled vegetables.
  • Rice, quinoa, or cheesy cauliflower rice.
  • In tortillas for tacos with avocado, salsa, and slaw.
  • Bowls with greens, vegetables, and a drizzle of extra clean marinade.
  • Sandwiches or lettuce wraps.
  • Eggs the next morning, if you have leftovers.

For a serving sauce, try my Argentinian chimichurri sauce, or use the recipe and swap out the oregano for tarragon and the onion for shallot for a more French-style herb sauce.

More Marinade Recipes

Try these marinade to infuse flavor, help keep proteins moist during high-heat cooking like grilling, and tenderize tougher cuts of meat. And extra, clean most marinades make a great sauce for serving.

📖 Recipe

Partially sliced flank steak with perfect grill marks on a brown wood board.

Flank Steak Marinade

Sally Cameron
This grilled flank steak is marinated for big flavor, quickly cooked over high heat, then rested and sliced thinly across the grain for tender, juicy results. It's an easy summer dinner for salads, tacos, bowls, or meal prep.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 8 minutes
Cook Time 11 minutes
Marinating time 2 hours
Total Time 1 hour 19 minutes
Course Dinner, Main Course
Cuisine American
Servings 4
Calories 539 kcal

Ingredients
  

Flank steak marinade (makes 1 cup)

  • ½ cup extra virgin olive oil
  • ¼ cup balsamic vinegar regular or fig balsamic
  • 2 tablespoons low sodium tamari (GF) or soy sauce
  • 1 tablespoon Worcestershire
  • 1 tablespoon Dijon
  • 3 garlic cloves
  • 1 teaspoon fresh chopped thyme or rosemary
  • ½ teaspoon black pepper
  • 1 pinch red pepper flakes optional

Steak

  • 1 ¾-2 pounds flank steak

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Instructions
 

Make the marinadae

  • Add the marinade ingredients to a jar with a tight-fitting lid and shake until smooth, or blend briefly to emulsify.

Marinate the steak

  • Place the flank steak in a rectangular casserole dish or similar shallow dish. Pierce the steak all over with a meat fork to help tenderize and allow the marinade to penetrate a little more. Pour half of the marinade over the steak and turn to coat both sides. Cover and refrigerate for 2-3 hours, or up to 8 hours.
    About 45–60 minutes before grilling, remove the steak from the refrigerator to take off the chill.

Grill the steak

  • Heat the grill to high and make sure the grates are clean and oiled. Remove the steak from the marinade and pat off the excess so it grills instead of steams.
    Place the steak on the grill with one end pointing toward 2 o’clock. Grill 4 minutes. Rotate the steak to 10 o’clock and grill 4 minutes more. Turn the steak over and grill another 2–3 minutes, or until done to your preference.

Rest and slice

  • Transfer the steak to a clean platter or sheet pan. Brush with some of the reserved clean marinade, if desired. Rest for 10 minutes, then slice thinly across the grain. Serve with extra reserved marinade as a sauce if desired.

Notes

For yield and serving purposes, flank steak loses approximately 25% of its weight during grilling. A 2-pound flank steak yields about 1½ pounds cooked steak, or four 6-ounce servings. Buy 2 2- pound flanks steaks for bigger families or leftover as it's easy to grill two at once. 
Fresh, unused marinade untouched by raw meat will last 3-5 days in the refrigerator because of the raw garlic. Do not use it beyond that for food safety.
 

Nutrition

Calories: 539kcalCarbohydrates: 5gProtein: 44gFat: 37gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 24gCholesterol: 119mgSodium: 495mgPotassium: 776mgFiber: 0.3gSugar: 3gVitamin A: 16IUVitamin C: 1mgCalcium: 61mgIron: 4mg
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Beet Juice Recipe

by 4 Comments

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

ruby root beet juice | afoodcentriclife.com

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

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Why You'll Love This Recipe

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

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

Recipe Ingredients

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

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

Substitutions & Variations

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

How to Make Beet Juice

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

Beet Juice Health Benefits

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

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

ruby root beet juice | afoodcentriclife.com

More Juicing Recipes

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

Did You Make This Recipe?

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

📖 Recipe

ruby root beet juice | afoodcentriclife.com

Beet Juice Recipe

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

Equipment

Ingredients
  

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

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Instructions
 

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

Notes

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

Nutrition

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

by 1 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.

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
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Prep Time 5 minutes
Freezing cucumber 3 hours
Total Time 3 hours 5 minutes
Course Beverage, Breakfast, smoothie
Cuisine American
Servings 1
Calories 203 kcal

Equipment

Ingredients
  

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

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Instructions
 

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

Notes

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

Nutrition

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

by 51 Comments

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

A golden almond flour tart crust ready to be filled.

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

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Recipe Ingredients

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

Substitutions and Variations

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

Recipe Tools

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

Recipe Instructions

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

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

Testing cookie crust tart dough by squeezing in your hand.

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

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

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

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

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

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

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

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

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

Make Head Tips

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

Serving Suggestions

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

Recipe FAQs

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

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

Can I make it dairy-free, too?

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

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

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

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

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Fingers forming an almond tart crust and building the edges.

Gluten free tart crust (grain free too)

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

Equipment

Ingredients
  

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

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Instructions
 

Mix Crust

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

Form Crust With Your Fingers

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

Bake Crust and Cool

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

Notes

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

Nutrition

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

by Leave a Comment

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

green cabbage juice | afoodcentriclife.com

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

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Cabbage Juice Recipe Snapshot

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

Ingredients You'll Need

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

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

Please see recipe card for measurements.

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

celery juice | afoodcentriclife.com

How to Make Cabbage Juice

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

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

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

The Health Benefits of Cabbage Juice

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

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

green cabbage celery juice | afoodcentriclife.com

Serving and Storage

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

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

More Juice Recipes

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

If You Make Cabbage Juice

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

📖 Recipe

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

Cabbage Juice

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

Equipment

  • Juicer

Ingredients
  

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

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Instructions
 

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

Notes

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

Nutrition

Calories: 222kcalCarbohydrates: 54gProtein: 9gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 130mgPotassium: 1285mgSugar: 31gVitamin A: 762IUVitamin C: 262mgCalcium: 277mgIron: 3mg
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Cucumber Celery Juice

by 3 Comments

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

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

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

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Cucumber Celery Juice Recipe Snapshot

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

Ingredients You'll Need

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

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

Please see the recipe card for measurements.

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

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

Substitutions and Variations

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

For another healthy green juice recipe try this cabbage juice.

How to Make Cucumber Celery Juice

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

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

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

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

Serving Suggestions

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

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

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

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

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

More Juicing Recipes

If You Make Cucumber Celery Juice

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

📖 Recipe

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

Cucumber Celery Juice

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

Equipment

Ingredients
  

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

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Instructions
 

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

Notes

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

Nutrition

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

by 13 Comments

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

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

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

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

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Why You'll Like This Salad

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

Hawaiian Salad Ingredients

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

For the salad

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

Champagne vinaigrette

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

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

Please see the recipe card for measurements and seasonings.

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

Substitutions and Variations

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

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

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

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

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

How to Make the Salad

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

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

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

Pineapple Tips

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

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

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

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

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

Salad Serving Suggestions

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

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

Recipe FAQs

Can I add tropical fruits other than pineapple?

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

What protein works best in a Hawaiian salad?

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

What nuts are best to use in a Hawaiian salad?

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

More Fresh Salad Recipes

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

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

📖 Recipe

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

Hawaiian Salad Recipe with Goat Cheese

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

Ingredients
  

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

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

Hawaiian Salad

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

Champagne Vinaigrette

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

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Instructions
 

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

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

Make the vinaigrette (makes extra)

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

Assemble the Salad

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

Notes

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

Nutrition

Calories: 485kcalCarbohydrates: 31gProtein: 10gFat: 38gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 24gCholesterol: 59mgSodium: 450mgPotassium: 855mgFiber: 8gSugar: 19gVitamin A: 1296IUVitamin C: 72mgCalcium: 97mgIron: 2mg
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Greek Dressing Recipe (Greek Vinaigrette)

by 1 Comment

This Greek dressing recipe is a tangy, bright vinaigrette made with olive oil, red wine vinegar and lemon juice, garlic, Dijon, and oregano. It's the classic dressing for Greek salad, but it's simple enough to make in minutes and keep in the refrigerator for easy meals all week.

Golden creamy Greek salad dressing in a glass jar on a counter.

I keep a jar of Greek salad dressing on hand to drizzle over green salads, cucumber tomato salad, grilled chicken, seafood, grain bowls, roasted vegetables, or Greek potato salad. For a creamy variation, whisk in a little Greek yogurt for extra tang and body.

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Greek Dressing Recipe Snapshot

  • Bright and tangy - Olive oil, vinegar, lemon, garlic, and oregano make a classic Greek vinaigrette.
  • Ready in minutes - Whisk, shake in a jar, or blend.
  • Great all week - Keep a jar in the fridge for salads, bowls, and grilled proteins.
  • Easy to customize - Add Greek yogurt for a creamy version.

Where I use this dressing? For my Cucumber tomato and feta salad.

Ingredients You'll Need

Olive oil, lemon juice, vinegar, garlic, mustard, oregano for a Greek salad dressing in prep bowls
  • Oil - Extra virgin olive oil is best. Greek Koroneiki olive oil is especially good here.
  • Vinegar - Red wine vinegar is classic for Greek dressing.
  • Lemon juice - Adds extra brightness and fresh acidity.
  • Mustard - Just a little Dijon helps emulsify the dressing.
  • Garlic - Adds a bold savory punch.
  • Herbs - Dried oregano is classic and gives the dressing its Mediterranean flavor.

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

Substitutions and Variations

  • Make it creamy - Whisk in 1-2 tablespoons plain Greek yogurt.
  • Use fresh herbs - Add chopped fresh parsley, dill, or mint just before serving.
  • Soften the garlic - Use garlic powder for a milder dressing.

How to Make Greek Dressing

Greek dressing is simple to make. Add the olive oil, red wine vinegar, lemon juice, garlic, Dijon, oregano, salt and pepper to a jar and shake well, or whisk everything together in a bowl. For the smoothest, best-emulsified Greek salad dressing, blend it briefly in a blender. This is my favorite method.

A jar of Greek vinaigrette dressing shaken to combine.

Want another go-to dressing? Try my French vinaigrette-quick, classic, and great on almost any salad.

Serving Suggestions

Make this Greek dressing ahead so it's always ready to serve.

  • Greek salad - Use it as the dressing for a classic Greek salad with tomatoes, cucumber, red onion, and feta.
  • Green salads - Drizzle over any simple green salad to add big flavor fast.
  • Greek potato salad - Perfect for warm potatoes and herbs (no mayo needed).
  • Grilled chicken, salmon, or shrimp - Spoon over as a finishing sauce right off the grill.
  • Roasted vegetables - Drizzle over warm veggies for a quick flavor boost.
  • Grain bowls or rice bowls - Use it as the sauce to tie everything together.
  • Quick marinade - Great for chicken, shrimp, or vegetables before grilling (reserve a little fresh dressing for serving).

Once you've got this Greek vinaigrette down, my homemade Italian dressing is a great next one to add to your rotation.

Storage

Store Greek dressing in a sealed jar in the refrigerator for 5-7 days. Shake well before using as vinaigrettes naturally separate. For the creamy yogurt version, use within 3-4 days.

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

More Salad Dressing Recipes

Keep a few homemade dressings in the refrigerator to make salads, bowls, grilled proteins, and vegetables easy all week. Many also work as marinades.

If You Make This Greek Dressing Recipe

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

📖 Recipe

Golden creamy Greek salad dressing in a glass jar on a counter.

Greek Dressing Recipe

Sally Cameron
This Greek dressing recipe is bright, tangy, and ready in minutes. Use it for Greek salad, bowls, grilled chicken, vegetables, and easy meals all week.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Course dresssing, vinaigrette
Cuisine Greek
Servings 6 Yield ¾ cup
Calories 164 kcal

Equipment

  • A jar to shake the dressing

Ingredients
  

  • ½ cup good extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons lemon juice
  • 2 garlic cloves minced or microplaned
  • 1 teaspoon smooth Dijon mustard
  • ½ teaspoon dried oregano
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon ground black pepper

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Instructions
 

  • Add the olive oil, red wine vinegar, lemon juice, garlic, Dijon, oregano, salt and pepper to a jar and shake well, or whisk everything together in a bowl. For the smoothest, best-emulsified Greek salad dressing, blend it briefly in a blender.
    Greek dressing keeps for up to 5 days in an airtight container in the refrigerator. For the best flavor, let it sit at room temperature for a few minutes to take the chill off before serving.

Nutrition

Calories: 164kcalCarbohydrates: 1gProtein: 0.1gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gSodium: 107mgPotassium: 16mgFiber: 0.2gSugar: 0.2gVitamin A: 4IUVitamin C: 2mgCalcium: 6mgIron: 0.2mg
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Strawberry Yogurt Smoothie with Banana

by Leave a Comment

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

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

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

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Why You'll Like This Recipe

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

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

Smoothie Ingredients

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

Please see the recipe card for measurements and quantities.

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

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

Smoothie Options and Variations

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

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

strawberries | AFoodCentricLife.com

Recipe Instructions

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

Serving Suggestions

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

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

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

strawberry banana smoothie | AFoodCentricLife.com

Recipe FAQs

Are strawberry yogurt smoothies healthy?

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

How can I make a vegan strawberry yogurt smoothie

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

How can I make my smoothie sweeter or less sweet?

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

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

More Smoothie Recipes!

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

⭐️Did you Make This Recipe?

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

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strawberry banana smoothie | AFoodCentricLife.com

Strawberry Yogurt Smoothie

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

Equipment

Ingredients
  

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

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Instructions
 

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

Notes

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

Nutrition

Calories: 248kcalCarbohydrates: 38gProtein: 18gFat: 4gSaturated Fat: 0.3gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 7mgSodium: 378mgPotassium: 735mgFiber: 6gSugar: 23gVitamin A: 84IUVitamin C: 75mgCalcium: 481mgIron: 1mg
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Strawberry Cheesecake Ice Cream

by 1 Comment

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

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

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

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Strawberry Cheese Cake Ice Cream Snapshot

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

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

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

Ingredients You'll Need

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

Substitutions and Variations

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

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

How to Make Strawberry Cheesecake Ice Cream

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

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

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

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

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

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

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

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

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

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

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

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

Serving Suggestions

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

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

Storing Homemade Ice Cream

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

More Strawberry Desert Recipes

If You Make Strawberry Cheesecake Ice Cream

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

📖 Recipe

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

Strawberry Cheesecake Ice Cream

Sally Cameron
This strawberry cheesecake ice cream is smooth, creamy, and packed with real strawberry flavor. With a tangy cheesecake base and swirls of strawberries, it's a refreshing summer dessert everyone loves.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 0 minutes
Chill and churn 3 hours
Total Time 3 hours 20 minutes
Course Dessert
Cuisine American
Servings 6
Calories 518 kcal

Equipment

Ingredients
  

Cheesecake Ice Cream Base

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

Graham crumble

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

Strawberry swirl

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

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Instructions
 

Make the ice cream base

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

Make the swirl

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

Make the crumble

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

Churn ice cream

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

Layer the ice cream

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

Freeze until firm

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

Notes

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

Nutrition

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

by Leave a Comment

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

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

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

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Rotisserie Chicken Recipe Snapshot

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

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

Ingredients You'll Need

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

Substitutions and Variations

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

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

How to Rotisserie Chicken on a Grill

Prep the Chicken

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

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

Position Chicken on the Spit

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

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

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

Temperature and Timing for Rotisserie Chicken

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

Quick Tips for Rotisserie Chicken

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

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

Serving Suggestions

What to serve with rotisserie chicken? Just about anything!

Leftover Rotisserie Chicken Recipes

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

More Chicken Recipes

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

If You Make Rotisserie Chicken

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

📖 Recipe

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

Rotisserie Chicken on a Grill

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

Equipment

Ingredients
  

Basic Rotisserie Chicken

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

Options for Stuffing the Chicken

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

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Instructions
 

Prep the chicken

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

Season the chicken and tie

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

Position the Chicken on the Spit

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

Rotisserie the Chicken

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

Notes

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

Nutrition

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

by Leave a Comment

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

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

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

Fruit Dip Recipe Snapshot

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

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

Ingredients You'll Need

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

Substitutions and Variations

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

How to Make Fruit Dip in 5 Minutes

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

Dipping a strawberry into sour cream.

Serving Suggestions

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

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

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

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

Make Ahead & Storage

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

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

More Strawberry Recipes

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

If You Make Fruit Dip

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

📖 Recipe

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

5-Minute Fruit Dip

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

Ingredients
  

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

▢ Fresh fruit for serving

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

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Instructions
 

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

Notes

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

Nutrition

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

by 1 Comment

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

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

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

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Slow Cooker BBQ Pulled Pork Recipe Highlights

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

Ingredients You'll Need

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

Please see the recipe card for measurements and salt.

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

Substitutions and Variations

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

How to Make Slow Cooker BBQ Pulled Pork

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

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

Tips for the Best Slow Cooker Pulled Pork

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

Serving Ideas

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

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

Storage and Freezing

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

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

More Pork Recipes

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

If You Make Slow Cooker Pulled Pork

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

📖 Recipe

A slow cooker pulled pork sandwich with coleslaw and pickles.

Slow Cooker BBQ Pulled Pork

Sally Cameron
Slow cooker BBQ pulled pork made with a 4-4¼ pound boneless pork shoulder. Expect about a 50% yield after cooking, or roughly 2 pounds of tender shredded pork, serving 6-8 depending on portions and sides.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 9 hours
cooling and shredding 30 minutes
Total Time 9 hours 45 minutes
Course Dinner, lunch, main
Cuisine American
Servings 6
Calories 309 kcal

Equipment

Ingredients
  

Pulled Pork

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

Dry Rub for Pulled Pork (makes extra)

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

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Instructions
 

Prep the pork

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

Mix the braising broth

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

Start the pork

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

How to know when it is done

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

Finishing pork

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

Pull the pork

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

Notes

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

Nutrition

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

by Leave a Comment

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

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

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

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Cucumber Tomato and Feta salad Highlights

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

Ingredients You'll Need

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

Greek salad dressing

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

Cucumber tomato and feta salad

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

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

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

Substitutions and Variations

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

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

How to Make a Cucumber Tomato and Feta Salad

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

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

Serving Suggestions

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

More Great Salad Recipes

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

If You Make This Greek Salad

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

📖 Recipe

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

Cucumber Tomato and Feta Salad (Greek Salad)

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

Ingredients
  

Greek Salad Dressing (makes ¾ cup, extra dressing)

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

Salad

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

Optional additions

  • 20 pitted Greek Kalamata olives

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Instructions
 

Make the dressing

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

Make the salad

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

Notes

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

Nutrition

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

by 5 Comments

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

Golden chicken cutlets

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

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Breaded Chicken Cutlets Recipe Highlights

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

Ingredients You'll Need

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

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

How to Make Easy Chicken Cutlets

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

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

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

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

Flour For a Crispy Crust

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

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

How to Cook Cutlets

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

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

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

Serving Suggestions: Fun Flavor Variations

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

Marinara sauce in a jar with basil.

For Italian Chicken Cutlets

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

For Mexican Chicken Cutlets

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

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

For Mediterranean Chicken Cutlets

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

For Tropical Chicken Cutlets

Bowl of bright tropical colored pineapple mango salsa.

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

More Sauce Recipe Ideas

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

If You Make Chicken Cutlets

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

📖 Recipe

Golden chicken cutlets

Lightly Breaded Chicken Cutlets

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

Ingredients
  

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

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Instructions
 

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

Notes

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

Nutrition

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

by 1 Comment

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

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

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

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Gluten-Free Strawberry Shortcake Snapshot

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

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

Ingredients You'll Need

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

Please see the recipe card for measurements and salt.

Substitutions and Variations

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

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

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

How to Make a Gluten-Free Strawberry Shortcake Cake

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

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

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

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

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

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

Serving Suggestions

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

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

More Desserts With Berries

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

📖 Recipe

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

Gluten-Free Strawberry Shortcake Cake

Sally Cameron
All the flavor of the classic dessert in one easy, sliceable cake. A tender shortcake-style vanilla cake is topped with fluffy sweetened whipped cream and ripe, juicy strawberries for a beautiful spring and summer dessert
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Cooling 1 hour
Total Time 1 hour 55 minutes
Course Dessert
Cuisine American
Servings 8
Calories 239 kcal

Equipment

Ingredients
  

Dry Ingredients

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

Wet Ingredients

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

Topping

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

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Instructions
 

Prep pan and oven

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

Sift dry ingredients

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

Blend wet ingredients

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

Gently mix batter

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

Pan and settle

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

Bake cake

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

Macerate strawberries

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

Cool cake

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

Top and serve

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

Notes

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

Nutrition

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

by 9 Comments

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

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

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

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Chicken Marsala Recipe Highlights

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

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

Ingredients You'll Need

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

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

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

Substitutions and Variations

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

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

How to Make Chicken Marsala

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

Serving Suggestions

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

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

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

Leftovers & Storage

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

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

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

More Chicken Recipes to Try

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

If You Make Chicken Marsala

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

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

📖 Recipe

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

Easy Chicken Marsala (no cream)

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

Equipment

  • 12" saute or fry pan

Ingredients
  

Chicken Cutlets

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

Marsala Sauce

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

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Instructions
 

Prep mushrooms

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

Brown the pancetta

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

Slice the cutlets

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

Season Cutlets

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

Cook Cutlets

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

Make the Marsala Sauce

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

Finish the sauce and serve

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

To serve

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

Notes

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

Nutrition

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

by 1 Comment

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

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

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

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Crock Pot Pinto Beans Recipe Highlights

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

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

Ingredients You'll Need

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

Please see the recipe card for measurements and salt.

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

Substitutions & Variations

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

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

How to Make Crock Pot Pinto Beans

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

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

Serving Suggestions

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

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

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

Storage and Freezing

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

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

More Recipes With Beans

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

Please Leave Your Comment

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

📖 Recipe

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

Crock Pot Pinto Beans

Sally Cameron
Creamy, flavorful crock pot pinto beans made from dried beans with onion, garlic, bay leaves, and simple spices. Soak overnight, then let the slow cooker do the work for an easy, mostly hands-off side dish.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 12 hours
Cook Time 6 hours
Total Time 18 hours
Course Side Dish
Cuisine American
Servings 12 approximately ½ cup each
Calories 136 kcal

Equipment

Ingredients
  

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

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Instructions
 

Soak pinto beans

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

Add the beans and aromatics

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

Add the liquid

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

Serve the beans

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

Notes

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

Nutrition

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

by 1 Comment

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

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

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

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Charro Beans Recipe Highlights

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

Ingredients You'll Need

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

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

Substitutions and Variations

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

How to Make Charro Beans

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

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

Serving Suggestions

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

Storing and Freezing

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

More Recipes With Beans

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

If You Make Charro Beans

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

📖 Recipe

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

Charro Beans (Frijoles Charros)

Sally Cameron
Easy charro beans recipe with pinto beans, bacon, tomato, jalapeño, and cilantro. A quick Mexican bean side dish using cooked or canned beans.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Side Dish
Cuisine Mexican
Servings 4 to 6 servings
Calories 281 kcal

Equipment

Ingredients
  

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

Optionals garnishes

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

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Instructions
 

Start bacon

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

Saute onion and spices

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

Add Tomatoes and jalapeno

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

Add the beans and bacon

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

Finish and serve

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

Notes

Storage and Freezing

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

Nutrition

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

by 1 Comment

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

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

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

Why Make Roasted Spatchcock Chicken

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

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

Ingredients You'll Need

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

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

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

How to Make Roasted Spatchcock Chicken

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

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

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

Serving Spatchcock Roasted Chicken

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

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

Storage and Leftovers

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

More Chicken Recipes

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

Please Leave a Comment

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

📖 Recipe

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

Roasted Spatchcock Chicken

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

Equipment

Ingredients
  

Chicken

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

Seasoning blend

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

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Instructions
 

Set up

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

Dry the chicken

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

Spatchcock the chicken

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

Prepare for roasting

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

Roast the chicken

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

Carve the chicken

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

Notes

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

Nutrition

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

by 4 Comments

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

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

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

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

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Why You'll Like This Recipe

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

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

Recipe Ingredients

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

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

Substitutions and Variations

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

Add pepitas to this homemade granola recipe or trail mix.

Recipe Instructions

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

Serving Suggestions

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

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

Recipe FAQs

What are pepitas?

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

Are pepitas healthy?

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

Do pepitas have any culinary uses beyond snacking?

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

More Pumpkin Recipes

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

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📖 Recipe

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

Roasted Pepitas Seeds

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

Equipment

Ingredients
  

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

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Instructions
 

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

Notes

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

Nutrition

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

by 1 Comment

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

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

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

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Ranchero Sauce Recipe Highlights

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

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

Ingredients You'll Need

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

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

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

Substitutions and Variations

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

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

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

How to Make Ranchero Sauce

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

How to Use Ranchero Sauce

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

Storage & Freezing

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

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

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

More Mexican-Inspired Recipes

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

If You Make Ranchero Sauce

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

📖 Recipe

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

Ranchero Sauce

Sally Cameron
A quick, tomato-based Mexican-style sauce (also called salsa ranchera) that's flavorful, savory, and spicy-adjustable. Use it for spooning over eggs, tacos, beans, enchiladas, grilled meats, or anything that needs a little extra flavor. Make blended or chunky in about 20 minutes, and freeze extras for later.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Sauce
Cuisine Mexican
Servings 8 Yield about 2 cups
Calories 79 kcal

Equipment

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

Ingredients
  

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

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Instructions
 

Cook the aromatics and bloom the spices

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

Simmer and finish the sauce

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

Notes

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

Nutrition

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

by Leave a Comment

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

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

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

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Why You'll Like This Recipe

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

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

Recipe Ingredients

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

For quantities please see the recipe card.

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

Substitutions and Variations

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

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

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

Recipe Instructions

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

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

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

How to Cut Pineapple

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

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

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

How to Cut Up A Fresh Mango

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

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

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

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

A glass jar of brightly colored pineapple mango salsa.

Serving Suggestions

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

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

Recipe FAQs

What is in mango pineapple salsa?

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

What are the benefits of eating pineapple and mango together?

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

Is pineapple mango salsa healthy?

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

Is pineapple mango salsa a traditional salsa?

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

More Fresh Healthy Recipes

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

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📖 Recipe

Bowl of bright tropical colored pineapple mango salsa.

Pineapple Mango Salsa

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

Equipment

Ingredients
  

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

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Instructions
 

If starting with whole pineapple

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

If starting with pre-cut pineapple

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

How to cut up a mango

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

Finish the salsa

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

Notes

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

Nutrition

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

by 3 Comments

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

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

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

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Smoked Salsa Recipe Snapshot

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

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

Ingredients You'll Need

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

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

Substitutions and Variations

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

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

How to Make Smoked Salsa

Equipment Notes

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

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

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

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

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

Serving Suggestions

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

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

Recipe FAQs

What types of wood chips are best for smoking salsa?

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

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

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

How should I store smoked salsa?

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

Is smoked salsa suitable for freezing?

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


More Salsa and Sauce Recipes

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

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

📖 Recipe

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

Smoked Salsa (pellet grill)

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

Equipment

  • Grill basket or grill tray with holes

Ingredients
  

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

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Instructions
 

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

Notes

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

Nutrition

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

by Leave a Comment

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

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

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

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Shredded Beef Recipe Highlights

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

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

Ingredients You'll Need

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

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

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

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

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

Substitutions and Variations

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

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

How to Make Slow Cooker Shredded Beef

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

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

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

An oval dish of shredded beef with two forks.

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

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

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

Ways to Serve Shredded Beef

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

Storing & Freezing

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

Recipe FAQs

Can I make slow cooker shredded beef ahead?

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

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

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

Can I make this without tomato paste?

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

Can I use a different cut besides chuck roast?

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

Why is my shredded beef tough?

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

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

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

More Mexican-Inspired Recipes

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

Please Leave a Comment

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📖 Recipe

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

Shredded Beef Recipe (Slow Cooker)

Sally Cameron
This recipe was developed with a 6-quart round slow cooker (Instant Pot Duo).
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 7 hours 30 minutes
Total Time 7 hours 50 minutes
Course Dinner, lunch, main
Cuisine American
Servings 8 Yield 2 pounds
Calories 325 kcal

Equipment

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

Ingredients
  

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

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Instructions
 

Sear the chuck roast to build flavor (stovetop)

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

Sauté the onion and garlic (slow cooker)

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

Deglaze the skillet, add meat

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

Slow cook the roast

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

Shred and finish

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

Save the broth

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

Notes

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

Nutrition

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

by 1 Comment

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

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

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

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Chickpea Salad with Tuna Recipe Highlights

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

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

Ingredients You'll Need

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

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

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

Substitutions & Variations

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

How to Make Chickpea Tuna Salad

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

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

How to Serve

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

Storage

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

More High Protein Salad Recipes

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

If You Make This Chickpea Tuna Salad

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

📖 Recipe

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

Chickpea Tuna Salad

Sally Cameron
An easy, high-protein, lunch with fresh dill and the lift of lemon juice, with creaminess from mayo and Greek yogurt. Great for meal prep lunches.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course lunch
Cuisine American
Servings 4
Calories 202 kcal

Equipment

Ingredients
  

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

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Instructions
 

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

Notes

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

Nutrition

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