- A Foodcentric Life

Fast and Fresh Strawberry Coulis

05/14/2023 by Sally Cameron 2 Comments

Fast and fresh strawberry coulis. Grab a container of ripe red strawberries and let's make some delicious strawberry sauce to top cheesecake or ice cream, pancakes to waffles, and more. A simple recipe that takes little time. In winter use frozen berries, in spring and summer, use fresh. Freezes too!

Fresh strawberry coulis, ready for a stack of waffles and breakfast.

The French word coulis basically means puree; a fancy name for a simple strawberry sauce usable in many ways. You see it on restaurant dessert menus, but you can make it at home in a snap.

It's fast and fresh because this recipe (version 1) is not cooked (a coulis does not have to be cooked). If you prefer a quickly cooked strawberry sauce (version 2), those instructions are included as well.

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Why You'll Like This Recipe

Use fresh strawberries or frozen strawberries.
Use to garnish dishes from breakfast to your favorite dessert.
Make it with sugar or no-sugar with monk fruit blend.
Make it fresh and uncooked, or cooked.
A simple recipe, 3 ingredient sauce.

For another easy uncooked sauce, try this creamy citrus mango coulis.

Recipe Ingredients

Three simple ingredients for making a strawberry coulis with lemon.

Strawberries - Use fresh red, ripe strawberries when they are in season. When it's not strawberry season, use frozen strawberries, thawed.
Sweetener - Use monk fruit blend to reduce sugar or use granulated sugar if you prefer (superfine or caster sugar is nice). Try a squirt of this monk fruit simple syrup.
Lemon juice - Just a little fresh squeezed lemon (the acidity) juice lifts the flavor of strawberry sauce.
Starch - Use cornstarch or arrowroot starch if you want to thicken the cooked version of the sauce.

Substitutions and Variations

There are two options to making a homemade strawberry coulis: fresh, uncooked sauce or a cooked sauce. I made both to show you what they look like side by side.

The top one is the cooked sauce, the bottom is the fresh, uncooked sauce. The fresh sauce is a little brighter in color and taste. Even with thickening the cooked sauce, the viscosities were pretty close. Both have a pourable, perfect consistency.

Two bowls of beautiful red strawberry coulis, side by side, raw and cooked.

For a slightly thicker sauce, cook the chopped berries with a slurry made of water and either arrowroot or cornstarch.
For a more intense strawberry flavor, skip the cooking and make the uncooked sauce. It's a bit more vibrant and faster to make with no cooking or cooling required.
For a smooth sauce, push the cooked strawberries through a fine-mesh sieve. If you don't mind the fine seeds, skip this step.

For an adult dessert sauce variation, add a little berry liqueur such as Chambord, Cassis, or Framboise. Read more about berry liqueurs in this article.

How to Make Coulis Two Ways

Here's how to make a homemade strawberry sauce. Some recipes add maple syrup, vanilla extract, or orange juice, but it changes the pure fresh strawberry flavor. I prefer to let the flavor of the strawberries shine.

Although just about every recipe out there is a cooked strawberry sauce or strawberry coulis, you do not have to cook it. Here are directions for both styles.

Fresh strawberries in a colander being washed.

A glass bowl filled with chopped red strawberries.

Prep work 1: For either version, wash your strawberries (and buy organic), as strawberries are on always on the annual Dirty Dozen list for high pesticides in foods.

Prep work 2: Chop the strawberries and move ahead with either the fresh or cooked strawberry coulis instructions.

How to Make Strawberry Coulis (uncooked)

A fresh strawberry coulis takes no time to make. Strain if desired to remove seeds. If the berries are having a hard time blending, add 1 tablespoon of water, but not much more as to not dilute the sauce.

Chopped strawberries in a blend for pureeing into sauce.

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

Step 1: Add strawberries, lemon juice and sweetener to a high-speed blender and puree.

Step 2: For a smooth, seedless homemade strawberry coulis, push the sauce through a fine mesh sieve with a ladle or large spoon. It's ready to serve.

Pureed red strawberry coulis sauce in a glass bowl.

Even though strawberries are a low-pectin fruit, they have enough to provide body to an un-cooked sauce. Although both are delicious, I usually make the quick, uncooked strawberry coulis for it's speed and slightly fresher flavor.

Chef's trick: To remove seeds from a puree, place a fine sieve inside a medium bowl, pour the puree into the sieve and push the puree through the sieve with a ladle or large spoon. A ladle works best and makes fast work of removing seeds.

How to Make Strawberry Coulis (cooked)

Chopped strawberries with added sugar for cooking to make sauce.

Strawberries cooked until syrupy in a stainless steel pan.

Step 1: Add chopped strawberries to a medium saucepan, add the tablespoon of lemon juice and sweetener.

Step 2: Cook strawberries over medium to medium-low heat until thickened, broken down, and syrupy. The cooking time is 8-10 minutes. Put a lid on the pan after it gets going to retain the natural juices. If you want to thicken, do it near the end with a little arrowroot slurry. See recipe card for full directions.

To finish, pour cooked strawberries into a blender and puree. For a smooth strawberry coulis, pour the strawberry puree through a fine sieve, pressing the puree with a ladle or the back of a spoon to grind out the seeds.

Chef's Tip: Why arrowroot versus a cornstarch slurry? Arrowroot leaves a sauce, especially a fruit sauce, glossy with no aftertaste (it's flavorless). Cornstarch can leave it cloudy with a bit of an aftertaste. Arrowroot is also grain-free. Use it for sauces, soups, stews, and puddings. Read more about cooking with arrowroot here.

Serving Suggestions

Golden gluten-free waffles with melted butter and strawberry sauce poured over the top.

Serve it cold or room temperature. Strawberry coulis is the perfect sauce for:

Desserts: cheesecake, frozen yogurt, ice cream sundaes, over a slice of angel food or pound cake, with this decadent chocolate tart or this lemon olive oil cake. Stir into a parfait glass of lightly sweetened whipped cream and make a dessert called a "fool". Serve beautiful red strawberry coulis with panna cotta.
Breakfasts: pancakes, waffles, French toast, fresh plain yogurt or a Greek yogurt bowl, even oatmeal or easy overnight oats with chia seeds.
Appetizers: try it over a baked brie with crackers or baguette.
If your kids like strawberry milk, stir in a couple of tablespoons.

Use within 5 days when refrigerated or freeze. To freeze, try a silicone ice cube tray like this. They're great for freezing broth too.

Use strawberry coulis to top vanilla panna cotta, and skip the sauce step in that recipe.

Bright red strawberry coulis (strawberry sauce), in a jar with a gold spoon.

Recipe FAQs

What is a coulis?

Coulis basically means puree in French. It's a culinary term referring to a pureed and strained sauce of fruit or vegetables. A couli is usually smooth, different than a strawberry compote, more of a chunky, jammy condiment. Coulis can be either uncooked or cooked.

Why is lemon juice added to a coulis?

The acidity in lemon juice lifts the flavor of strawberry coulis and other berry sauces. And use fresh lemon juice, it makes a difference. Just a little does the trick. Too much takes away from the fresh sweetness of the sauce.

Does fruit coulis need to be cooked?

No, fruit coulis does not need to be cooked. It is meant to be a fresh, brightly flavored sauce, more so than a cooked strawberry sauce. Both are delicious, just a little different.

How do you thicken fruit coulis?

To thicken a fruit coulis you will need to briefly cook it so that a thickener such as cornstarch, arrowroot starch, or kudzu will do their jobs and thicken. Start by making a "slurry" (starch mixed with a little cold water) until very smooth. Then, add to a small pan of hot coulis and cook for a minute or two until thickened. Slurries are generally added at the end of a cooking process. The coulis will thicken further upon cooling. For more information, enjoy this article about working with arrowroot.

More Strawberry Recipes

Take advantage of spring and summer fresh berries with the berry-inspired recipes, even a savory salmon recipe with raspberry sauce. For more sauce recipe ideas see this page for inspiration.

⭐️Did You Make This Recipe?

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

📖 Recipe

Simple Homemade Strawberry Coulis Recipe

Sally Cameron

With frozen berries in the freezer, you can always make this quick sauce for dessert for cheesecake, ice cream, frozen yogurt, or cake. It works equally as well for breakfast with pancakes and waffles, French toast, even swirled into plain Greek-style yogurt and oatmeal.

5 from 1 vote

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Prep Time 10

Total Time 10

Course Breakfast, Dessert

Cuisine French

Servings to 6 servings

Calories 41 kcal

Equipment

▢
Fine sieve
▢
3 quart sauce pan (a saucier works great) if making the cooked sauce

Ingredients

▢ 16 ounces fresh strawberries
▢ 1 tablespoon fresh lemon juice
▢ 1 tablespoon monk fruit or sugar

Options

▢ 1 teaspoon arrowroot or cornstarch to thicken the cooked sauce
▢ 1-2 tablespoons berry liqueur such as Chambord or Cassis for an adult dessert sauce

Instructions

Wash fresh strawberries, slice off the top, then chop into small pieces.

Uncooked Strawberry Coulis

Place chopped strawberries in a high-speed blender and puree with the lemon juice and sweetener until it's smooth. Set a fine sieve over a bowl, pour in pureed berries, and push the berries through to remove seeds. A ladle works best, or a large spoon. Taste and adjust the sweetness level if needed with a little more sweetener.

Cooked Strawberry Coulis

Place the chopped berries in a medium saucepan with the lemon juice and sweetener. A pan called a saucier works great as it has sloped sides. Bring the berries to a simmer over medium heat, turn the heat down, put a lid on the pan, and cook 8-10 minutes until the berries are broken down and juicy. If you want to thicken the sauce, do it at this time.
To thicken the cooked sauce, add the starch to 2 teaspoons of cold water and mix until smooth. Stir this into the simmering berries. Cook another 1-2 minutes for the starch to do it's work. Puree the berries and strain for a smoother sauce if desired. Serve warm or cold.
Strawberry coulis keeps 4 days in the refrigerator and freezes well.

Notes

Yields: The fresh sauce recipe yields 1 ½ cups of strawberry coulis. The cooked version yields 1 cup. Another difference in volume will be if you strain or not. The color of the final sauce may also vary a little depending on how ripe and red your strawberries are.

For an adult dessert sauce, add a tablespoon or two of a berry liqueur, such as Framboise, Chambord, or Cassis.

Nutrition

Calories: 41kcalCarbohydrates: 13gProtein: 1gFat: 0.4gSaturated Fat: 0.02gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 1mgPotassium: 177mgFiber: 2gSugar: 6gVitamin A: 14IUVitamin C: 68mgCalcium: 19mgIron: 0.5mg

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Easy Spiked Hot Chocolate

12/30/2022 by Sally Cameron 4 Comments

This easy spiked hot chocolate recipe is an easy to make sweet indulgence. The spirits take it up a level for an adult hot chocolate that will warm you to your toes on a chilly night, yet it's easily made a non-alcoholic hot chocolate for kids or times you don't want any alcohol. It doubles as dessert and a cozy winter drink in winter months, with a variety of spirit options.

Hot chocolate in a glass mug with whipped cream.

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Why This Recipe Works

It's warming, rich, and chocolaty
It's the perfect drink for snuggling around a warm fire to take the chill off.
It's made with two terrific liqueurs; Bailey's and Amaretto, but you can make it alcohol-free or vary the spirits.
Make it without the booze if preferred (or for kids).
Options for spirits and fun garnishes below.

Recipe Ingredients

See recipe card for quantities. Easy spiked hot chocolate has simple ingredients with lots of options to customize, much better than a packaged hot cocoa mix.

Whole milk: Whole milk provides a smoother, richer drink and creamy hot chocolate versus low fat, plus you'll add whipped cream on top for more richness that melts in.
Cocoa powder: Buy unsweetened cocoa and sweeten to your preferred level. Two options are the "dutched" cocoa powder treated with alkali, or natural cocoa powder which is unprocessed. Learn more abut cocoa powder below.
Heavy whipping cream: For an optional whipped cream topping, or use coconut milk for non-dairy. Buy a small container and whip it yourself (or use the canned stuff).
Spirits: A combination of Amaretto liqueur (almond flavor) and Bailey's Irish Cream (the original is a blend of Irish whiskey, cream, chocolate and vanilla) work well. See options below for other spirits that go well with chocolate or use your favorite liquor.
Vanilla extract: Buy real vanilla extract, not artificial vanilla. Vanilla paste works too.

Toppings: So Many Options

Choose your favorite topping. Grated nutmeg, crushed peppermints, shaved chocolate or white chocolate, and sprinkle of cinnamon (or a whole cinnamon stick) or a drizzle of chocolate sauce. Some people love mini marshmallows, mini chocolate chips, or candy canes. Choose your favorites.

Recipe Substitutions

For a vegan or non-dairy hot chocolate, use almond milk or oat milk for the base and top with coconut whipped cream. Use diluted, canned whole coconut milk for a truly rich indulgence.
Substitute homemade almond milk for the best flavor, and use the rest for a morning smoothie.
Go alcohol-free for kids version, make hot chocolate with whole milk, cocoa, cinnamon, and a little vanilla along with a little sweetener, skipping the liqueurs.
For no sugar, use monk fruit or a monk-fruit based syrup.

Liqueur and Spirit Variations

If Bailey's Irish Cream or Amaretto are not your thing, there are lots of options for liqueurs and spirits in easy spiked hot chocolate. Try dark rum, peppermint schnapps, bourbon, creme de menthe (minty), whiskey, Kahlua, Frangelico (hazelnut flavored), or Nocello (walnut), Chambord (black raspberry), chocolate liqueur, coffee liqueur, or vanilla vodka.

Chef's tip: Go slow adding liqueurs and spirits as they are strong. Start with a little, less than you think, then add to get to the right level for yourself. It doesn't take much.

Recipe Instructions

In a small saucepan, heat milk over medium heat bring it to just under a boil. Whisk in the cocoa powder, sweetener, and cinnamon until smooth. Add the spirits to each glass, pour in the hot chocolate, then top with whipped cream and add any desired garnishes. Simple!

Cocoa Powder Tips

You'll find two main types of cocoa powder: dutched and natural. Dutched cocoa powder mixes easier with liquid and is darker colored. Natural is lighter colored but higher in nutrition from higher flavanols. Both provide rich chocolate flavor.

There are many good brands. I've used Hershey's cocoa (available everywhere), Valhrona cocoa powder, and Ghirardelli cocoa powder. For organic, try Navitas.

Is it cocoa or cacao? Here's an article with a good explanation. Store cocoa powder in an airtight container in a cool pantry and it lasts for about 3 years.

Mixing hot chocolate in a pot with whisk.

Hot Chocolate Bar For a Party

For holiday parties and a batch to serve a crowd, do this. Make plain hot chocolate in a larger pot on the stovetop, then keep it hot in a slow cooker. Make it with no liquor and allow guests to add or not.

Set up a fun bar with the spirits and garnishes (see below) and allow guests to add what they want. If you don't want to buy big bottles of booze, buy small or airline size.

Sweetener Options

To sweeten your hot chocolate try the following:

Agave syrup
Rice bran syrup
Monk fruit blend - either granular or powdered
Unrefined sugar
Organic coconut sugar - adds a caramel flavor
Chocolate liquid stevia drops
Keto sugar-free simple syrup

Hot chocolate with whipped cream topping in front of a fireplace.

Serving Options and Garnishes

Here are garnish ideas for serving for spiked hot chocolate:

Whipped cream
A sprinkle of cinnamon, nutmeg, or warm spices
Cinnamon sticks
Mini marshmallows
Candy canes, sticks or crushed peppermint
Chocolate shavings (use a zester)
Chocolate sprinkles or mini chocolate chips

Whipped Cream Notes

Hot chocolate just would not be the same without whipped cream topping. Use a hand mixer or an immersion blender to whip your own. Add a little vanilla and sweetener first. For the easy way, get a can of real whipped cream. Read the label for icky ingredients (like partially hydrogenated oils).

I use a neat tool called an Isi Thermo Whipper. It's a cool kitchen tool and bit of an indulgence, but you can do a lot more with it than just whip cream or coconut milk (for vegan or dairy-free).

Recipe FAQs

What is the best milk for hot chocolate?

Whole cow's milk for the rich creamy taste, but you can use oat milk, homemade almond milk, or a combo if you don't do dairy. Even low fat milk works. Don't make it with water, its too thin and you lose the creaminess. Macadamia milk is another good option. Read ingredients for any additives.

Is hot chocolate healthy to drink

It is without the alcohol, for sure. Chocolate is a good source of flavanols, a category of phytonutrients, with health benefits. Natural cocoa powder offers more benefits than Dutched or processed cocoa powder. Other factors are type of sweetener and type of milk, but yes, it can be healthy. Here's a good article.

Does hot chocolate help you sleep or relax?

Once again, it's the flavanols but also other beneficial chemicals. Many consider hot chocolate as a sleep-promoting beverage as cocoa can help to lower blood pressure (here's an interesting study).

More Chocolaty Recipes

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📖 Recipe

Turkey Rub (Easy Homemade Turkey Seasoning)

11/06/2025 by Sally Cameron Leave a Comment

This easy turkey rub recipe is my go-to for adding big flavor without fuss - perfect as a Thanksgiving turkey dry rub, for a smoked turkey breast, or even a simple roasted chicken. This homemade turkey seasoning blend is earthy, herby, and just a little sweet, with rubbed sage, thyme, garlic, and brown sugar to balance it out. Whether you're roasting, smoking, or grilling, this turkey rub seasoning recipe delivers savory flavor every time.

A jar of colorful turkey seasoning blend with a wooden spoon, spices jars in the back.

I originally developed this turkey rub seasoning recipe for my Thanksgiving turkey, and now use it for my smoked turkey breast. It's a flavorful change from my BBQ-style rub and works beautifully as a turkey smoking rub or a classic turkey dry rub for roasted poultry. Making your own turkey seasoning blends means no fillers, preservatives, or mystery ingredients - just pure flavor you can trust.

Why You'll Love This Turkey Dry Rub

Simple to make - This turkey rub recipe comes together with just a handful of pantry spices.
Clean ingredients - No fillers, preservatives, or mystery additives - just a homemade turkey seasoning blend.
Salt-free flexibility - You control the salt based on your preferences or needs.
Versatile - Works beautifully on Thanksgiving turkey, smoked turkey breast, chicken, Cornish hens, and more.
Big flavor - Balanced with classic poultry herbs, a hint of sweetness, and savory depth.

Ingredients You'll Need

Ingredients to make a turkey seasoning rub in small prep bowls.

Brown sugar - Adds a touch of sweetness to balance the savory herbs and helps create a golden crust, especially when using this blend as a turkey dry rub for roasting, grilling, or smoking.
Sage - Brings classic holiday flavor and is essential in any homemade turkey seasoning. Ground sage is the most common in stores, but rubbed sage works too - it's lighter and less concentrated, so you may need a bit more.
Garlic - Granulated garlic or garlic powder gives earthy depth and aroma, making this turkey rub recipe richly savory.
Thyme - Dried thyme layers in herbaceous, woodsy flavor for a smoked turkey rub or roasted turkey.
Paprika - Use regular or smoked paprika for subtle warmth and rich color - smoked paprika is perfect if you're making this as a turkey smoking rub.
Onion powder - Adds a mild, savory-sweet note to round out this turkey rub seasoning recipe.

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

Substitutions and Variations

Here are a few ways to adapt this turkey seasoning to fit your preferences or dietary needs:

Sea salt - Optional in the turkey rub itself. Add salt separately before seasoning for more control, or omit entirely for a salt-free blend.
Fennel - Add ground fennel for a light licorice note, or try fennel pollen if you want a more aromatic, concentrated flavor. Start with less - it's potent!
Paprika - Swap regular paprika for smoked paprika for deeper flavor, especially if you're making this as a smoked turkey rub or turkey smoking rub.
Sugar-free option - Omit the brown sugar or use a golden monk fruit blend for a lower-carb variation (just note the browning will be lighter).
Herb swaps - You can adapt this turkey rub seasoning recipe with other herbs like rosemary, marjoram, oregano, parsley, or even ground bay leaf for a deeper aromatic profile.

Chef's Tip: Salt in Your Turkey Rub
I don't add salt to my turkey rub seasoning - I prefer to season poultry separately for better control. If you'd like to mix salt in, use 1 to 1½ tablespoons of kosher sea salt per batch (about 7 tablespoons total rub). I like Real Salt Kosher Sea Salt, La Baleine Kosher Sea Salt, and Diamond Kosher Salt, both flakier and milder than Morton kosher, but that works too. Avoid standard table salt - it's dense, overly salty, and tastes flat and metallic due to additives.

How to Make Turkey Rub Seasoning

While you can simply add the spices to a jar and shake well to combine, I like to take it a step further and grind the blend in a mortar and pestle. It brings the flavors together more uniformly and creates a finer texture that clings beautifully to poultry skin-especially helpful when using this turkey rub for smoking or roasting.

This recipe makes about 4 ounces of seasoning-just enough for two whole bone-in turkey breasts or a whole turkey, depending on the size of the bird.

Brightly colored herbs and spices in the bowl of a gray mortar for blending.

Add all of the turkey seasoning ingredients to a mortar and pestle, or add to a jar to shake.

Turkey seasoning rub blended together in a gray mortar and pestle.

Grind the herbs and spice together.

A jar of blended turkey rub ready to go for use with a woodem spoon.

Using This Rub for Roasting vs. Smoking

This turkey rub was originally developed for my smoked turkey breast, where the lower temperature and moist environment let the sugar caramelize slowly and build a flavorful crust. It also works beautifully for rotisserie turkey, where constant rotation helps prevent scorching. Here's how to adapt to your method:

If you're oven-roasting a whole bird at 325°F or higher, sugar can darken faster. Here are a few tweaks for best results:

Reduce sugar slightly → Use 2 tablespoons instead of ¼ cup per batch (or skip).
Tent with foil → If the skin gets too dark toward the end of roasting, cover loosely with foil to finish cooking without burning.
Rub under the skin → Spread some of the rub beneath the skin with butter for flavor without as much surface caramelization.

Turkey breast covered in dry rub seasoning on a baking tray.

This turkey rub seasoning is featured in my Smoked Turkey Breast recipe, but it's also fantastic on roasted chicken, Cornish hens, or even pork tenderloin.

Gift Idea: This turkey rub recipe scales easily and takes just minutes to make. Blend a big batch, add it to decorative jars, tie with ribbon or rustic twine, label and date - it makes a thoughtful homemade holiday gift for your favorite cook.

Storage

Turkey seasoning blend keeps well for up to 6 months when stored in an airtight container in a cool, dark place. Be sure to label and date.

A sliced smoked turkey breast on a pewter platter with bay leaves and orange wedges.

Recipe FAQs

Is this seasoning gluten-free?

Yes-this homemade turkey rub contains only spices and herbs, with no fillers or hidden gluten. Always double-check labels if you're using store-bought ingredients.

Can I make it salt-free?

Yes. This version is salt-free by design so you can control the sodium separately. Feel free to add 1 to 1½ tablespoons of kosher sea salt to the blend if you prefer.

Can I use this rub on other meats?

Absolutely! It's great on chicken, Cornish hens, and even pork. Try it on smoked or roasted poultry, or use it as a turkey smoking rub for flavorful smoked turkey breast or whole smoked turkey.

Can I use this as a Thanksgiving turkey rub?

Yes! This homemade turkey rub seasoning recipe was originally developed for my Thanksgiving turkey. It brings out classic holiday flavors and works beautifully whether you're roasting a whole bird or just the breast.

Can I rub the turkey the night before?

Absolutely. For the best flavor, apply this turkey dry rub up to 24 hours ahead. Refrigerate the seasoned turkey uncovered or lightly covered - it acts like a dry brine and helps the skin crisp while the seasoning penetrates.

More Homemade Seasoning Recipes

Making your own seasoning blends at home means better flavor, no unnecessary additives, and full control over what goes into your food.

Did You Make This Recipe?

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

📖 Recipe

Red Wine-Braised Short Ribs Recipe

01/10/2025 by Sally Cameron 2 Comments

Red wine-braised short ribs are richly flavored and fall-off-the-bone tender-the ultimate rustic comfort food. They take time, but most of it is hands-off: the ribs gently braise in red wine, aromatics, broth, and herbs until the sauce turns glossy and deep. Never made them? I'll walk you through it step-by-step for restaurant-quality results your friends and family will swoon over.

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

When I make these oven-braised short ribs, my husband can't stop raving. Braising is my favorite slow-cooking method for transforming a tough cut into melt-in-your-mouth comfort food. Beef short ribs in red wine soak up a deep, savory sauce infused with vegetables and herbs, making this a terrific dish for a special occasion or cozy dinner party.

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Why You'll Love These Red Wine-Braised Short Ribs

Meltingly tender beef - with deep, red-wine richness.
Mostly hands-off - the Dutch oven and oven time do the work.
Make-ahead friendly - reheats beautifully; even better next day.
Versatile serving - spoon over creamy mashed potatoes, parmesan polenta, or buttered noodles.

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

Ingredients You'll Need

Ingredients for red wine braised beef short ribs on the counter.

Bone-in beef short ribs - Bones add flavor and help keep the meat juicy during a long braise. (See tips below.)
Dry red wine - A medium-bodied dry, not-sweet, red (Cabernet, Merlot, blends) for depth and a glossy sauce.
Beef broth - Good-quality broth (refrigerated or frozen brands like Butcher's or Bonafide) for clean, rich flavor. Skip bouillon pastes/cubes.
Onion - Yellow, brown, or sweet; builds the aromatic base.
Carrots - Add gentle sweetness; classic to the mirepoix.
Celery - Savory backbone; completes the mirepoix trio.
Fresh herbs - Thyme sprigs and a bay leaf (fresh or dried) for warmth and balance.
Garlic - Fresh cloves for round, savory depth.
Tomato paste - Concentrated umami and a touch of acidity to round the sauce.
Olive oil - For searing; avocado oil also works for high-heat stability.
Butter - Unsalted; finishes and silkens the sauce.
Flour - To lightly thicken the sauce; use all-purpose or a gluten-free blend.

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

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

Chef's tips for buying beef short ribs: Get the right cut of short rib and really look at what you are getting. You want English-cut beef short ribs, not flanken cut. Try to get beef ribs close to the same size and be sure you're getting 4-6 good, meaty, thick ribs and no funny end pieces that have nothing on them (it's happened to me in packages). There should be a good 1 ½" of meat on the bone and a thin fat cap (not excessive). Short ribs should be well marbled so they are super tender and flavorful after cooking. Buy 3 ½ - 4 pounds of short ribs for 4 people.

Substitutions and Variations

Thyme - Swap dried thyme for fresh; ⅓ - ½ as much as it is stronger.
Balsamic finish - Stir in a little good balsamic at the end to brighten and balance the richness.
Port accent - A splash of tawny port adds nutty, caramel notes. Use it to replace part of the red wine, not all, so the sauce stays balanced.
Fennel - A small chopped fennel bulb melts into the braise and adds subtle sweetness and anise-beautiful with beef.
Mushrooms - Sautéed cremini or porcini deepen the umami and stretch the sauce.
Gluten-free thickening - Use a 1:1 gluten-free flour blend or reduce the sauce a little longer instead of flour for a naturally glossy finish.

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

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

How to Braise Beef Short Ribs

Pots and Pans for Braising

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

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

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

Cooking Braised Short Ribs

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

Raw beef short ribs being browned in a wide casserole called a braiser. — **Step 1: Season short ribs well with sea salt and ground black pepper on all sides. Brown in hot olive oil over medium heat.**

Browning beef short ribs in a white pan with olive oil. — **Step 2: Brown short ribs on all sides until deep golden brown, 12-13 minutes. Remove to a large plate until needed. Pour out all but 1 tablespoon of fat.**

Sautéing chopped onions in a white pan with garlic. — **Step 3: Over medium to medium-low heat, cook onions until soft. 3-4 minutes. Add garlic and cook 1 minute longer.**

Cooking chopped onion, carrots, and celery in a white wide shallow pan. — **Step 4: Add carrot and celery to the onions, cook until softened, 3-4 minutes.**

Cooking carrot, onion, and celery with tomato paste in a wide pan. — **Step 5: Add the tomato paste and cook 2 minutes, stirring the bottom of the pan.**

Pouring dark red wine into a pan with cooking vegetables for a reduction sauce. — **Step 6: Add dry red wine to the pan and cook until reduced by half over medium heat, 5-7 minutes.**

pouring broth into a pan of vegetables and wine with bay leaves and thyme. — **Step 7: Add the broth, thyme tied together, and bay leaves.**

Browned bone-in beef short ribs in a pan of sauce ready for the oven. — **Step 8: Nestle ribs into the sauce. Sauce should come half way up the ribs but not cover them.** **Put a lid on the pan and braise in the oven for 2 ½ hours.**

Dark brown braised beef ribs, some bones showing, in rich sauce. — **Step 9: Check the broth level after 1 ½ hours. Add more if needed to keep at half way. When done, remove the pan from the oven, move the ribs to a plate an keep warm. Remove herbs, discard.**

Butter and flour mixture being added to a red wine pan sauce for thickening. — **Step 10: Skim excess fat off the top of the sauce with a spoon. Bring sauce to a simmer, add the flour and butter paste. Cook, stirring, 2 minutes to thicken sauce.**

Finished thickened sauce for red wine braised beef ribs in a round pan. — The thickened finished sauce. Add ribs and serve.

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

Make Braised Short Ribs Ahead

Braised short ribs are even better the next day. Cool, cover, and refrigerate up to 2 days. Before reheating, lift off any chilled fat (saves you skimming at the stove).

Reheat (oven): Bring the pot out 30-60 minutes ahead to take off the chill. Cover and warm at 300°F until hot, 165°F in the center (about 25-40 minutes, depending on volume).
Reheat (stovetop): Gently simmer, covered, over low heat until heated through (15-25 minutes). Don't boil-keep it lazy-bubbling.

Sauce check: If the sauce tightened in the fridge, loosen with a splash of broth or water, then reduce briefly to glossy. Taste and adjust salt/acid (a touch of balsamic works wonders).

Plan-ahead tip: If you're serving company, braise a day early. Reheat slowly while you finish sides-zero stress, maximum flavor.

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

Serving Suggestions

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

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

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

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

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

Storing and Freezing

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

How to Freeze Short Ribs

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

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

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

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

Recipe FAQs

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

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

How do I keep the ribs from drying out?

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

How do I balance the acidity of the wine?

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

Do I need to turn the ribs over while braising?

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

More Richly Flavored Recipes

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

Did You Make This Recipe?

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

📖 Recipe

Creamy Pumpkin Risotto With Sage

11/04/2025 by Sally Cameron Leave a Comment

Creamy Pumpkin risotto is fall comfort in a bowl and the ultimate rice-lover's dish. With Italian rice, brodo (broth), sautéed onion and garlic, a splash of white wine, plus pumpkin purée, you'll have silky, restaurant-level risotto in about 40 minutes. Serve this savory pumpkin risotto as a cozy side or make it dinner by topping with browned, fully cooked chicken sausage for added protein. Naturally gluten-free and vegan option.

A gray bowl of creamy orange pumpkin risotto with fried sage leaves.

Risotto has a reputation for being fussy, but it isn't. I've made this easy pumpkin risotto for decades, and the method is simple: toast the rice with onion and garlic in olive oil, deglaze with a splash of white wine, then add hot broth a ladle at a time, stirring to coax out creaminess, then stir in the pumpkin. With simple ingredients and a little patience, you'll have silky risotto in about 40 minutes for the perfect fall dinner. Serve it as a side, or make it dinner with browned chicken sausage.

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Why Make Pumpkin Risotto

Fall comfort, elevated - Creamy, cozy, and just a little luxurious-pumpkin adds warm flavor without being heavy. Perfect as a fall risotto recipe for cozy dinners.
Simple ingredients - Onion, garlic, broth, wine, and a spoonful of pumpkin purée-nothing fancy, just technique.
Faster than you think - About 40 minutes start to finish for restaurant-level risotto at home.
Flexible meal - Serve as a side or make it dinner with browned chicken sausage.

Chef's Tip - Choosing the Right Rice for Risotto
To make real risotto, you need authentic Italian risotto rice. Why? Because short-grain varieties like Arborio, Carnaroli, and Vialone Nano are naturally high in a starch called amylopectin. That starch breaks down as the rice cooks, giving risotto its signature creamy, velvety texture-creamy without cream. These rices are also plump and absorb liquid beautifully while holding their shape - creating that perfect "creamy-but-slightly-firm" bite in every spoonful. My favorite risotto rice? This special carnaroli, always in my pantry.

For a terrific healthy breakfast make a pumpkin smoothie!

Ingredients You'll Need

You'll need just a few simple ingredients to make this creamy pumpkin risotto recipe.

Ingredients for pumpkin risotto in prep bowls on a counter.

Rice - Real Italian risotto rice such as Carnaroli (my favorite) or Arborio. These short-grain rices release starch for that creamy finish. Tips below.
Pumpkin - 100% canned pumpkin purée (not pumpkin pie mix). Adds gentle sweetness and silky body for a risotto with canned pumpkin.
Brodo (broth)- Chicken broth or turkey broth for savory depth. For a vegetarian pumpkin risotto use vegetable broth.
Onion - Onion;, yellow, white, or brown for a sweet, aromatic base.
Garlic - Fresh cloves, minced, for a warm bite.
White wine - A splash of dry white to deglaze and brighten.
Butter - A knob of unsalted butter stirred in off heat for gloss and creaminess, or a drizzle of good olive oil.
Parmesan - Freshly grated Parmigiano-Reggiano melts in for savory richness.
Herbs - Fresh sage is classic; chopped for the risotto and a few leaves crisped in oil or butter for garnish.

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

Chef's Note: Brodo - What Italians Call Broth
In Italian, "brodo" simply means broth - the flavorful base used for risotto, soups, and sauces. My homemade chicken bone broth, fast chicken broth, and turkey broth are both versions of brodo, made from slow-simmered bones, meat, aromatics, and herbs for rich flavor and versatility.

For an easy pumpkin, no-bake dessert, try this luscious pumpkin mousse.

Substitutions and Variations

Pumpkin - Substitute mashed roasted butternut squash.
Cheese - Try Pecorino Romano cheese for a sharper edge or Grana Padano for a milder, nutty finish.
Protein Add-Ins - Stir in sliced browned chicken sausage, crisp pancetta, or top with seared shrimp or sea scallops to make it a full meal.
No alcohol - Skip the wine deglaze and start the next step.
For a dairy-free pumpkin risotto - Use plant-based butter and either a vegan parmesan or try nutritional yeast.

How to Make Pumpkin Risotto

Sautéing onion in olive oil in a white pan.

Saute onion in hot olive oil until softened, 2-3 minutes over medium heat. Do not brown. Then add garlic and cook 1 minute longer.

Rice, onions, and oil in a pot to make risotto, with a wooden spoon.

Stir in the rice until it is well coated with the oil, onion, and garlic, cook 2-3 minutes.

Deglazing a pan of Italian rice for risotto with white wine.

Deglaze the pan with wine, stirring, when almost gone, begin the broth step.

Broth added to simmering rice in a white pan stirring with wooden spoon.

Start adding broth in ladlefuls, a little at a time, stirring until absorbed before adding more.

Wooden sppon drawing aline through cooking rice to show it is ready for more broth.

Add more broth when you can draw a line through the rice. Continue until almost all broth is added, taste for texture. it should be tender but have a little bite. You may not use all broth.

Adding pumpkin and sage to a pot of risotto to make pumpkin risotto.

Stir in the pumpkin and sage, then add Parmesan cheese. Add a nob of unsalted butter for richness if desired and adjust texture with a little more broth for more creaminess.

A finished pot of pumpkin risotto ready for next step of adding Parmesan.

Chef's Tip - The Right Pan for Risotto
A pan called a saucier, or sometimes a sauteuse with curved sides and a wide base makes risotto easier because it facilitates stirring, even starch release, and steady evaporation for a silky texture. Honestly, my saucier is one of my very favorite pans in my huge collection and worth investing in. No saucier or sauteuse? Use a regular 3-3 ½ quart pot and be sure to stir into the edges. A small Dutch oven works too as the bottom is a bit sloped.

How to Enjoy Creamy Pumpkin Risotto

As a cozy main: Serve in warm bowls topped with browned chicken sausage, pancetta, or seared shrimp for added protein.
As a side dish: Pairs beautifully with roasted chicken, pork tenderloin, or salmon.
Add color: Top with crisp sage leaves, extra Parmesan, or a drizzle of olive oil or brown butter.
Next-day twist: Shape chilled leftovers into patties or balls, coat lightly in GF breadcrumbs, and pan-fry for crispy risotto cakes.

Storage and Reheat

If you have leftovers, store in an airtight container up to 4 days. Warm gently with a splash of broth or water over medium-low heat until creamy again. Avoid microwaving as risotto tends to dry out.

Recipe FAQs

Can I make pumpkin risotto without wine?

Yes. Just substitute extra broth and a squeeze of lemon juice for brightness.

Can I use fresh pumpkin instead of canned?

Absolutely. Roast, mash, and measure about ¼ cup per batch. The flavor will be slightly sweeter and more earthy.

Can I make risotto ahead?

Pumpkin risotto is best fresh, but restaurants often par-cook it: cook until just shy of al dente, spread on a sheet pan to cool, then reheat with hot broth to finish to creamy texture. Stir in cheese (and butter) right before serving.

Can I make risotto dairy-free?

Yes. Use olive oil instead of butter and finish with a drizzle of good extra-virgin olive oil or vegan butter. Nutritional yeast or vegan parmesan can stand in for the cheese.

More Fall Recipes With Pumpkin

Pumpkin shines in so many savory and sweet dishes-here are more fall favorites to inspire your table.

Did You Make Pumpkin Risotto?

If you make this risotto, please comment and let me know. I love to hear from you, and comments help others readers. And please leave a star rating. Much appreciated!

📖 Recipe

5-Minute Pumpkin Overnight Oats

10/28/2025 by Sally Cameron Leave a Comment

Pumpkin overnight oats are the easy, make-ahead fall breakfast: creamy oats and chia seeds with warm spices, vanilla, and real canned pumpkin-stirred together in 5 minutes. Mix with your favorite milk (almond or dairy), chill overnight, and wake up to a grab-and-go jar that's lightly sweet, fiber-rich, and truly satisfying. If you're craving pumpkin pie overnight oats-that cozy pumpkin-spice flavor in a jar-this is it.

Bowls of pumpkin overnight ots with cinnamon stick, pecans, yogurt, and a silver spoon.

Pumpkin overnight oats start with my basic high-protein overnight oats with chia seeds recipe, adding pumpkin, warm fall spices, and great toppings to make a seasonal, comforting breakfast for home or to grab-and-go. Try them warmed up on chilly mornings for a satisfying start to the day (what I usually do).

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Pumpkin Overnight Oats Fast Facts

Creamy, not mushy - oats + chia set up overnight.
Pumpkin + spice - cozy flavor without pie filling.
5 minutes tonight - breakfast for days.
Serve cold or warm - quick 30-60 sec heat for a cozy bowl.
Top it your way - with overnight pumpkin oatmeal try yogurt (garnish), granola, pecans.

What else to do with canned pumpkin? Make this fantastic black bean pumpkin soup! Super easy and a reader favorite.

Ingredients You'll Need

Ingredients for pumpkin overnight oats on a marble counter.

Oats - Old-fashioned rolled oats, gluten-free if needed, not instant oats or steel cut.
Chia seeds - I prefer the white ones aesthetically but black chia's work as well.
Milk - Dairy milk, almond milk, cashew milk, hemp seed milk, or others all work but may need some adjustments based upon your choice.
Pumpkin purée - Pure canned pumpkin, skip pumpkin pie filling as it is pre-sweetened and spiced.
Sweetening - Use maple syrup, no-sugar maple syrup, date syrup, brown sugar, or golden monk fruit to reduce sugar and carbs.
Vanilla extract - Real, good, vanilla extract or vanilla paste.
Pumpkin pie spice - Use a pre-made blend or do your own spice blend with cinnamon and nutmeg, ginger, allspice, or clove for pumpkin spice overnight oats.

For measurements and salt please see the recipe card.

Chef's tip on canned pumpkin: Cans labeled "100% pumpkin" means it's pure pumpkin purée without spices or sugar, but it can be one or multiple pumpkin-type varieties. Many brands use the Dickinson pumpkin variety (C. moschata) because it's smooth, dense, and naturally flavorful; others blend varieties. Unless the label lists a cultivar, you won't know-and that's okay. Canned is great and a handy pantry staple.

Pumpkin Overnight Oats Variations

Greek yogurt (garnish) - Add a spoonful on top for extra protein and creaminess.
Granola - Top with homemade granola for crunch and texture.
Nuts and seeds - Finish with maple-glazed pecans or toasted raw pecans for buttery crunch, or try toasted pepitas (deep flavpred) or raw pepitas (clean and green). Use 1-2 tablespoons.
Dairy-free - Use a plant milk and either skip any yogurt garnish (or use a plant yogurt).
Higher protein - Stir in 1-2 tablespoon protein powder with the milk; add a splash more milk if it thickens too much.

You can also use canned pumpkin to make a terrific high protein pumpkin pie smoothie.

How to Make Pumpkin Pie Overnight Oats

Spices, pumpkin, and maple syrup in a glass bowl.

Whisk together pumpkin, maple, vanilla, spices, and salt until smooth (blooms the spices).

Mixing pumpkin, spices, and maple into a paste for overnight oats base.

Mix into a smooth paste.

Overnight pumpkin oats base with chia seeds in a glass bowl.

Add liquids & seeds - Whisk in milk (start at ¾ cup), then stir in oats and chia until evenly coated and blended.

Mixed base of pumpkin overnight oats ready to be portioned and chilled.

Chill overnight until thickened. Add a splash of milk if too thick. Top with glazed pecans, granola, a dollop of Greek yogurt or other toppings.

Pumpkin spice overnight oats in a glass serving bowl with cinnamon, pecans, maple syrup, and spoon.

Chef's Tip - When to Add Toppings

Add crunchy toppings last - Sprinkle granola and pepitas right before eating so they stay crisp.
Commuting? Pack toppings in a small side container or a zip bag and add at your desk.
Yogurt garnish - Dollop on top at serving (don't stir in ahead) to keep the oats creamy, not pasty.
Mix-ins that hold up - Dried fruit or chocolate chips can go in the night before; they won't get soggy.

Serving Suggestions

Straight from the jar - Stir, add a splash of milk to loosen if needed, and dig in.
Warm bowl - Microwave 30-60 seconds, stir, and heat in short bursts to your preferred temp (don't cook it).
Parfait - Layer oats + Greek yogurt (garnish) + homemade granola.
Nutty finish - Top with maple-glazed pecans or toasted pecans.
More sweetness - drizzle of maple is lovely, or use the no-sugar version.
Add fruit - Sliced banana, chopped dates, or a few dried cranberries for extra fall vibes.
Seeds for crunch - Pumpkin seeds (pepitas) or sunflower seeds sprinkled on top.
Batch-and-go - Portion into 16 oz jars; they'll keep up to 4 days for grab-and-go breakfasts.

Storage

Store pumpkin overnight oats for up to 4 days refrigerated with a good lid. Stir before serving (it thickens as it sits).

Recipe FAQs

Can I use quick oats or steel-cut oats?

Quick oats can work but are much softer, smoother, and will give you a more pudding-like consistency Don't use uncooked steel-cut oats as they stay too chewy. Old fashioned rolled oats are best.

Can I warm pumpkin overnight oats?

Yes. Overnight oats are terrific warmed. Heat 30-60 seconds in a microwave using about 70% power, stir, and add a splash of milk to loosen if needed. Warm overnight oats, don't cook! Repeat if needed to get as warm as you like.

Too thick / too thin?

If your overnight oats are too thick, stir in 2-4 tablespoon milk. If thin, stir in 1-2 teaspoon chia, then wait 10-15 minutes. And be sure to make notes in the recipe for your preferences so you can duplicate them.

Are there dairy-free and gluten-free options for overnight oats?

Absolutely. Use plant milk and skip dairy garnishes (or use plant yogurt). Choose GF-certified rolled oats.

Did You Make This Recipe?

If you make pumpkin overnight oats, please comment and let me know. I appreciate hearng from you and comments help other readers. And please leave a star rating!

📖 Recipe

Thanksgiving Planning Guide for Less Stress

11/20/2014 by Sally Cameron 8 Comments

Welcome to my Thanksgiving planning guide-a step-by-step plan so you know exactly what to do and when for the year's biggest feast with less stress. I'll help you plan, prep, and cook with confidence. From buying turkey to delicious sides and leftovers, I'm here to help.

A photo collage of Thanksgiving recipes and how to get organized article.

Recently I shared a list of tips for how I plan for Thanksgiving at Healthy Holiday Cooking Workshop. As people were busy scribbling notes, I realized I needed to create a Thanksgiving Planning Guide to help everyone and save all the note-taking. Any questions, please comment. I'm happy to help!

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Plan Your Menu

From appetizers to dessert and beverages. Write it down. Sounds simple, but writing it down clarifies things. Print it and stick a copy on the fridge.
All of my planning, recipes and notes go onto a clipboard so they are in one place for reference. Yes and old fashioned clipboard (but electronic works too).
Think about oven space when you menu plan. One oven or two? Warming drawer?
Don't overload yourself with complex recipes. Balance simple and easy recipes vs. more time-consuming recipes.
Plan dishes that can be prepped or made ahead of time.
Keep appetizers simple. There is a big meal coming.
Keep any special dietary needs in mind such as gluten-free or dairy-free, but don't let that throw you. If you have questions just ask in comments. My specialty is special diet needs.
Check out this link for gluten-free and dairy-free Thanksgiving recipes.

Let's Talk Turkey

Order ahead. Choose fresh and organic. It is worth the price for this extra special meal.
If you want leftovers (and who doesn't?), plan for 1 ½ pounds per person raw weight. For few if any leftovers, figure about 1 pound per person.
If you are buying a frozen turkey, it will take approximately 24 hours for every 4-5 pounds to defrost a turkey safely in the refrigerator.
Having a big crowd? It's easier to roast two smaller birds than one monster if you have oven room.
Brine baby brine! For a delicious, golden, glorious turkey, learn how to dry brine a turkey. It's so easy!
When not to brine - Do not brine if the turkey has been pre-brined or a salt solution was added. Read the label carefully. It might say "enhanced".

A raw turkey in a brining bag covered in salt, herbs, and citrus zest from the durb.

Turkey Tools

No roasting pan? Everything is on sale right now at the years best prices. Check around and invest in one. They come at many price points. It will last forever and can be used for more than turkey. I use mine for roasted tomato marinara in the summer. Get stainless steel, not non-stick.
Don't want to invest or store a roasting pan? Borrow one from a friend who is not cooking for Thanksgiving. One of mine is out on loan now.
What about disposable aluminum roasting pans? If aluminum is your only option, buy a heavy one with sturdy, thicker edges and an embossed bottom. If they are the thinner kind, double up on them for safety. Wobbly pans are difficult, even dangerous, to handle when filled with a heavy bird. When roasting, place the disposable pan on a rimmed baking sheet for support and easier transferring from the oven.
Use a roasting rack to lift your turkey off the bottom of the pan during roasting. It creates airflow and the bird does not sit in the fat and juices.
No rack? Create a thick wreath with heavy foil and set the bird on that to elevate it, or try one of the silicone wreaths available at cooking stores.
Be sure your knives are sharp beforehand. Find a knife sharpening service at a local knife store, restaurant supply, or mobile knife service.
To test your turkey use a digital thermometer.
Check out in advance whether you have all of the pots and pans needed for all of your cooking.

Delegate

You don't have to do it all yourself. Many people like to make a contribution to the celebration, so let them.
If someone wants to bring a cooked dish, ask (kindly) how they prepare it. If you silently cringe at the description but it's an old family tradition they love and want to share, it's a tough call. Allowing them to bring it will make them happy and feel good. If they are open to something different, ask if they would like your recipe.
If someone wants to bring something but doesn't cook, have them bring beverages or something else easy you might need. If there is a quality bakery around, have them bring a pie for dessert.

Build a Master Grocery List

I build mine in an excel spreadsheet. It sounds crazy, but you can use it year after year with a few tweaks as needed. I have a column for the recipe, the ingredients, the quantity needed, then the store to buy it at, and one column to check off. If you want an example I will email you mine. Leave a comment.
Not an excel user? No problem. List everything by recipe, then categorize it into market sections like produce, dairy, canned goods, etc.
Purchase non-perishables ahead of time and stock in the pantry.
Check supplies of dish and dishwasher soap, paper towels, heavy foil, plastic wrap, baggies, trash bags, bathroom supplies, etc.

Think Ahead, Work Ahead

I pick up my turkey on Sunday and start dry-brining on Sunday or Monday, latest.
Great gravy takes homemade turkey broth. Make it ahead and freeze it. Or make it Tuesday. It will last in the refrigerator 4-5 days, so you will have enough for turkey gravy and turkey soup afterwards.
Chop vegetables ahead, package and label with a sharpie and masking or painters tape.
Start your dressing Tuesday or Wednesday. I make gluten-free cornbread for my cornbread dressing. You can also dry your own bread cubes ahead for a traditional dressing.
Make a pumpkin tart Wednesday (or skip the crust and try the pumpkin mousse recipe)
Blanch green beans or prep Brussels sprouts
Creamed pearl onions can be done Tuesday or Wednesay and heated on Thursday. Never made them? Try them for a hit side dish (and my recipe is dairy-free).

Establish Your Timeline

Start with the end in mind. Think about everything you have to do for Thanksgiving Day. Start with your desired serving time and work backwards on everything that has to be done and the time it is done. Check off as you go.
Example - I serve dinner between 5:00 - 5:30, so I pull the bird from the refrigerator at 11:00, rub it with herb butter around 12:00 and plan to roast it starting around 1:00 for a 12-14 pound bird figuring 2 ¾ hours to 3 ½ hours (and about 30 minutes less if un-stuffed), let it rest covered with foil to reabsorb the juices, then carve. Adjust your timing as needed.

Prepare Your Kitchen

Clean out your refrigerator so you have room for all of the groceries and the turkey
Clean your ovens. Most have a self-cleaning cycle. Wipe out any residue afterwards.
Short on counter space? If you have a laundry room off the kitchen, use the top of your washer and dryer. Put towels on top, or even a piece of plywood.

Check Your Tableware

Check table linens, runners and napkins (cloth are much nicer than paper). If they need laundering, save yourself the time and take them to the cleaners for laundering and professional pressing.
Check glassware, flatware and plates. Do you have enough? If not, borrow, mix and match, or hit a discount place for nice basics.
Plan for table decorations such as flowers, candles, votives, napkins rings, etc.
Check platters, bowls and serving pieces (like big forks and spoons) for every dish. Get them out and put a sticky note in each one with what it will hold. Again, borrow, mix and match or hit the discount stores to fill in. If you have them, get out those family heirlooms with great memories and polish them up.

Set Your Table

Wednesday is fine. Tuesday is better.

Take Care of Yourself

Plan to shower earlier in the day. You want to look good and be refreshed when family and friends arrive, not worn out.
Eat light and stay hydrated so your energy is high and you can enjoy the day.

Food Before Thanksgiving

You still need to eat before the big day, so plan for it. Keep it easy, and self-service.
Think about eggs for breakfast, supplies for smoothies, make a batch of soup or chili that can be warmed up and family or out-of-town guests can help themselves. It's easy to get totally focused on Thanksgiving Day and forget we all still have to eat before then.

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

Plan for Leftovers

Turkey tomatillo soup with either turkey or chicken broth.
Turkey and white bean soup.
Southwestern Turkey Chili.
Turkey and Wild Rice Soup.
Casseroles, sandwiches, wraps, and turkey salad are all terrific after Thanksgiving Day.

Relax, have fun and enjoy. If everything does not go perfectly, it's ok. Let it go. The most important part of Thanksgiving is being thankful for being together, celebrating God's blessings, and the joy of family and friends. Happy Thanksgiving everyone!

Start a Kitchen Journal

Go to a bookstore and buy yourself a nice hard bound journal with blank, lined pages. Write your menu and all who came. Ask everyone to sign it and write something they are thankful for. Takes notes on your dishes. It will help you next year, and provide great memories to be thankful for in the years to come.

Air Fryer Butternut Squash

10/21/2025 by Sally Cameron 5 Comments

Air Fryer Butternut Squash delivers roasted flavor in minutes-no oven required. Peel and cube the squash, toss with olive oil, salt, and pepper, then air fry until tender and caramelized. Finish with a sprinkle of fresh sage or a drizzle of balsamic or maple syrup for a sweet-savory fall pop of flavor.

Gray platter of air fryer butternut squash with sage and pepitas, with serving fork and spoon.

To make air fryer butternut squash, start with a fresh squash for the best flavor and texture. If you are short on time, buy the store-bought cubed squash. If slicing a whole squash feels intimidating, don't worry-I'll show you exactly how to cut a butternut squash up step-by-step for the best results in your air fryer, and for other recipes.

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Why You'll Love Air Fryer Butternut Squash

Fast and easy: Done in about 30 minutes, no oven preheating or sheet pans needed.
Perfect texture: The air fryer gives squash tender centers with browned edges.
Naturally healthy: Butternut squash is nutrient-dense, gluten-free, and lower in carbs than most starchy sides.
Meal-prep friendly: Great hot, at room temp, or reheated.

If you love butternut squash, try this butternut apple soup, it's easy and delicious.

Ingredients You'll Need

Ingredients for making air fryer butternut squash on a marble counter in glass bowls.

Butternut squash - Look for a firm, medium-sized squash with smooth skin. You can also use pre-cubed squash for convenience, but freshly cut gives the best texture and caramelization in the air fryer.
Oil - Olive oil or avocado oil helps the cubes crisp and brown evenly while enhancing that roasted flavor.
Herbs - Sage pairs beautifully with squash.
Garlic - Granulated garlic powder adds savory depth without burning, as would fresh garlic.
Pepitas (optional) - Toasted pepitas make a terrific garnish for butternut squash, many other dishes, and salads. Make some!

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

Substitutions and Variations

Maple-Glazed - Drizzle a little real maple syrup over the squash in the last 2-3 minutes of cooking for a caramelized finish.
Savory Herb - Swap the sage for fresh rosemary, or rubbed sage before air frying.
Spices - Add a pinch of cayenne pepper, smoked paprika, or chili flakes to the olive oil for a little heat and color.
Parmesan - Toss hot cooked squash with grated Parmesan for a savory edge.
No oil added - Use a light mist of olive or avocado oil spray if you prefer to keep the fat content lower.

Chef's Tip: Whole Butternut Yield

Whole vs final yield - A 3 lb. whole butternut squash → 2 lb trimmed raw → 1.6 lb air fried for serving.
Rule of thumb - You get about 50% of the raw weight when it comes down to serving.
Plan servings - 4 side portions (about 4 cups cooked) → buy 2½-3 lb. whole squash.
Why the loss - Peel + seeds + stem reduce weight, then water cooks off in the air fryer.
Batch sizing - 2 lb trimmed raw is the comfy max in a 6-qt basket.
Buying packaged squash cubes - Buy no more than 2 lbs. for a 6 quart air fryer.

How to Make Air Fryer Butternut Squash

If you are starting with a whole butternut squash, here is how to cut one up to air fry.

Chef's Tip - Soften Squash Before Cutting
Butternut squash can be tough to slice. Microwave it on high for 1-2 minutes to soften the skin, then use a sharp chef's knife on a stable cutting board. For extra safety, place a damp kitchen towel under the board to keep it from slipping.

How to Cut Butternut Squash (step-by-step)

Trimming a thin slice off the top and bottom of the butternut squash.

Trim the ends. Cut a thin slice off both the top and bottom of the squash to create flat, stable surfaces.

Removing butternut squash seeds with a spoon.

Stand squash on flat end and slice in half. If your squash has a thin neck and bulb bottom, cut it across above the bulb first, then each piece in half.

Peeled butternut with a vegetable peeler and pieces of the skin.

Peel the skin. Use a sharp Y-peeler or vegetable peeler to remove the tough outer skin.

Sliced squash ready for cubing and to be roasted.

Lay halves flat and slice into ¾" - 1" slices.

Cubes of bright orange butternut squash with larger pieces in process of chopping.

Lay slices flat and cut into equal cubes. There will be a little waste from some edges.

Cubes of squash in a glass bowl with seasoning and oil.

Add butternut squash cubes to a bowl and toss with oil and seasonings.

Butternut squash cubes in the air fryer basket.

Pre-heat the air fryer to 400°F. Add the squash. Add the sage either at the start or when you shake or stir the first time.

A basket of air fried butternut squash done and ready to enjoy.

Air fry for 22-25 minutes, shaking the basket 2-3 times.

A gray bowl of air fryer butternut sqhuas with pepitas and sage leaves with gray napkin. — Air fryer butternut squash is done when tender and has browned edges.

Serving Suggestions

Serve air fryer butternut squash hot from the basket with roast chicken breasts, dry brined roast turkey, roast pork rib roast, or pork tenderloin. Its caramelized edges and lightly sweet flavor complement almost any main dish.

And those beautiful green seeds I've used as garnish? Those are toasted pepitas! So easy to make and addictively delicious.

Make Air Fryer Butternut Squash Puree!

Turn your roasted butternut squash into a silky purée by transferring it to a food processor or blender. Blend until smooth and creamy, adding a splash of olive oil, warm broth, or cream for extra richness. Use it as a beautiful base for soups, risotto, or serve it as a cozy side dish.

Leftovers & Storage

Refrigerate leftover air fryer butternut squash in an airtight container for 3-4 days. Serve warmed up with scrambled eggs for breakfast or add cold to a hearty winter salad or grain bowl.

More Air Fryer Recipes

The air fryer is such a great kitchen tool! Here are a few more recipes to try in your air fryer and more recipes coming to expand this category on my website.

Did You Make This Recipe?

If you make air fryer butternut squash please let me know by leaving a comment. I appreciate hearing from you, and comments help other readers too! Leave a star rating please if you can.

Originally published 10-29-2013, updated 10-14-2025

📖 Recipe

Sautéed Brussels Sprouts with Lemon and Thyme

11/19/2018 by Sally Cameron 3 Comments

Sautéed Brussels sprouts with lemon and thyme are a light, flavorful side dish that's a great alternative to roasted Brussels sprouts. Cooked in olive oil until browned, then finished with broth, fresh herbs, and lemon zest, they're bright, savory, and topped with grated Parmesan cheese. Perfect for any occasion, from holidays to everyday meals, this dish is sure to become a favorite like it is on our house.

A bowl of browned Brussels sprouts with herbs, lemon zest, and cheese for garnish in a white bowl.

I love Brussels sprouts! Roasted, sautéed, shaved thin into salads, just about any way when they are in season. Thanksgiving dinners can be heavy duty with mashed potatoes, sweet potatoes, dressing, turkey and gravy, not to mention dessert. This year I decided on a lighter vegetable side dish. They came out so good, I knew you'd enjoy them. Plus, this is cooked on the stovetop, not in the oven, so if your oven is busy, no problem.

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Recipe Ingredients

Brussels sprouts: Buy fresh, whole Brussels sprouts.
Fat: Extra virgin olive oil, avocado oil, or clarified butter.
Broth: Chicken broth, vegetables broth, or turkey broth all work.
Garlic: Fresh is best.
Lemon: For both the juice and the zest.
Thyme: Fresh is best but dried thyme works too (use ⅓ as much).
Grated Parmesan cheese: Finishes off the dish with a nice salty, savoriness (optional).

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

For another nice fall side, try this maple roasted acorn squash.

Chef's tip: When buying Brussels sprouts, I prefer to pick from loose piles at the store so I get Brussels sprouts that are approximately the same size. If not, bagged are fine and usually close in size. The big stalks are popular but they have tiny to huge sprouts so I generally pass because of the size variations. Skip sprouts with yellow or brown edges or wilted leaves. They should look moist, bright green, and be firm.

Substitutions and Variations

Substitute oregano or rosemary for the thyme.
Omit the Parmesan cheese for dairy-free or use a vegan Parmesan replacement.
Sprinkle with a little red pepper flakes if you like the heat.
Finish with a little Balsamic vinegar or the homemade balsamic glaze in this recipe.

Chef's tip: Broths that work for sautéed Brussels sprouts include this easy Instant Pot chicken broth, homemade vegetable broth, chicken bone broth, or this roasted turkey broth. I make batches and keep them in the freezer for all my broth needs.

Recipe Instructions

Step 1: Trim a bit off of the root end of the sprout and peel off any out layers if needed, then cut them in half through the root end. This can be done a day ahead of time, then refrigerate in an airtight container until ready to cook. Chop your thyme, garlic get the broth and Parmesan ready.

Prepping Brussels sprouts on a black cutting board with knife.

Step 2: Heat up a large pan with a flat bottom, like a large saute pan. Add a little olive oil and place sprouts in, cut side down in a single layer. If they don't all fit, do them in two batches. Cook until they are lightly browned. If the pan gets dry, add a little more olive oil.

Step 3: After browning, add garlic and cook briefly, then add broth, lemon zest, thyme, and sea salt, then cover. Brussels sprouts steam finish in just a few minutes. Test for doneness by piercing them with the end of a paring knife. They should be tender.

Sautéed Brussels sprouts tossed with lemon zest and Parmesan cheese in a white bowl.

Serving Suggestions

For serving, sprinkle finely grated Parmesan cheese over the top. Skip the Parmesan for dairy-free. Store leftovers refrigerated in an airtight container for 3-4 days.

Chef's tool tip: The best tool for creating fine lemon zest, Parmesan cheese zest, and for super fine fresh garlic that melts into recipe, use an inexpensive microplane zester.

Sauteed Brussels sprouts with browned edges with fresh thyme leaves and shavings of Parmesan cheese.

Recipe FAQs

What oil is best for sautéing Brussels sprouts?

Extra virgin olive oil adds great flavor. Other good options are avocado oil or a healthy neutral oil. A combination of a little butter and oil provides nice flavor too. What to skip? Standard grocery store "vegetable" oil, which while it might seem good for cooking, it's really not healthy at all.

How do I know when Brussels sprouts are done sautéing?

When done sautéing, Brussels sprouts will be nicely browned on the outside (the flat cut side), and still tender in the middle when pierced with the tip of a paring knife. Timing depends on the size of the Brussels sprouts.

Should I cut Brussels sprouts in half before sautéing?

Before sautéing, cut Brussels sprouts in half through the root end. It helps them to cook more evenly. The flat side provides exposure to the heat of the pan when placed flat side down, caramelizing and adding flavor to the Brussels sprouts.

More Side Dish Recipes

For another take on Brussels sprouts, try them shaved into a warm salad or with cranberries and bacon.

⭐️Did you Make This Recipe?

If you make these delicious Brussels sprouts, please comment and let me know. I appreciate your feedback and love hearing from you. If you loved it, please give it a 5 star rating! They really help other readers.

📖 Recipe

How to Make Clarified Butter

03/11/2016 by Sally Cameron 1 Comment

Learning how to make clarified butter is one of those simple professional techniques that elevates everyday cooking. Clarified butter is pure golden butterfat - butter that's been gently melted and strained to remove the milk solids and water. The result? A rich, clean-tasting fat with a high smoke point and that unmistakable buttery flavor and fantastic to cook with.

A jar of golden clarified butter on a marble counter with a strainer beside.

While I cook mostly with olive oil, there are times only butter will do - for softly scrambled eggs, sautéed mushrooms, or pan-seared steak. Making clarified butter at home means you can enjoy that flavor without the milk solids that burn easily or cause trouble for dairy-sensitive eaters. And while you can buy it, homemade is better.

Why You'll Love Clarified Butter

Pure buttery flavor - All the richness of butter, minus the milk solids and water.
High smoke point - Perfect for sautéing, searing, or roasting without burning.
Dairy-friendly option - Easier on those sensitive to lactose or casein.
Long shelf life - Stays fresh for weeks unrefrigerated, even longer chilled.

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Ingredients You'll Need

Unsalted butter - Use the best quality butter you can find. With only one ingredient, the flavor of your clarified butter depends entirely on the butter you start with. Look for grass-fed or European-style butters for a richer, more golden result.
If planning for a certain volume of clarified butter, realize that you will lose about 20%-25% of the original weight.

Cubes of butter on silver butter wrappers on a counter.

Chef's Tip - Butter isn't 100% fat - it's roughly 80% butterfat, 15% water, and 5% milk solids. When you clarify butter, the water and milk solids are removed, leaving pure golden butterfat that won't burn at high heat and is often tolerated by those sensitive to dairy.

How to Make Clarified Butter

A stainless steel pan with chunks of butter ready to melt.

A pan of golden melted butter with foam on top as it clarifies, and a spoon scooping the foam.

Melt the butter slowly - Melt unsalted butter in a small pan over low heat.
Simmer gently - Turn the heat up just a little and allow it to simmer on low for about 8-10 minutes longer. A creamy white foam will develop on top, which is the milks solids separating from the butter fat. Bubbles will appear on the surface, at first large ones then smaller as the water cooks off. You will hear it too, as the bubbling almost stops.

3. Watch for separation - You will also see the clear golden butterfat underneath. The aroma of the melting butter will change a bit, developing a slightly nutty fragrance (think of browned butter).

4. Strain and store - Carefully pour the melted butter through a fine sieve lined with four layers of cheese cloth into a glass jar. When you get to the bottom of the pan, leave the solids behind if there are any. You should have pure, clear, golden butter fat.

Chef's Tip - What Is Ghee
Ghee is clarified butter taken a step further. It's simmered a little longer so the milk solids brown and caramelize, giving it a deeper, nutty flavor and a slightly higher smoke point. It's commonly used in Indian cooking.

How to Use Clarified Butter

Use clarified butter anywhere you'd use oil or butter for high-heat cooking. It's excellent for sautéing, searing, roasting vegetables, or whisking into sauces like hollandaise. Its high smoke point (about 450°F) makes it perfect for tasks where butter would normally burn.

Storage & Freezing

Clarified butter can be kept at room temperature for several weeks, but refrigeration is best for long-term storage - up to 3 to 6 months or even longer if you use it infrequently. For extended storage, it freezes beautifully; just portion it into small containers or silicone molds for easy use later.

Recipe FAQs

Can I use salted butter to make clarified butter?

Technically yes, but unsalted butter is best. Salted butter tends to foam more and can leave behind a slightly salty or uneven flavor in the final product.

How do I know when clarified butter it's done?

You'll know it's ready when the bubbling slows, the top becomes foamy, and the butter underneath turns clear and golden with a mild nutty aroma.

Can I use clarified butter instead of oil?

Yes! Clarified butter works beautifully for high-heat cooking - sautéing, searing, roasting, or even frying. It adds rich, buttery flavor without burning.

Recipes That Use Clarified Butter

Clarified butter is one of those quiet kitchen upgrades that makes everything taste better. Use it anywhere you want buttery richness and high-heat performance, basically anywhere that you'd use butter.

Did You Make This Recipe?

If you make clarified butter please let me know! I love to hear from you and appreciate your feedback, plus your comments help other readers.

📖 Recipe

How to Make Clarified Butter

Sally Cameron

Clarified butter is easy to make at home. A pure fat with no milk solids, clarified butter is like liquid gold. It can be enjoyed by most dairy-sensitive people as what they are sensitive to (casein and whey) are removed. Clarified butter has a high smoke point too, for higher heat cooking needs.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 30

Total Time 30

Course condiment

Cuisine American

Servings Yield: About ¾ cup (12 tablespoons)

Calories 136 kcal

Equipment

▢
2 quart pan
▢
Cheesecloth
▢
Fine sieve

Ingredients

▢ 8 ounces unsalted pastured organic butter

Instructions

Place butter in a small 2-quart pan over low heat. Melt the butter slowly. When the butter is melted, turn the heat up just a bit and allow the butter to slowly simmer to cook off the water and separate out the milk solids, about another 8-10 minutes. At first the bubbles will be large, then smaller as the water evaporates, and the bubbling gets more quiet.
When the bubbles are very small and most of the water has evaporated and a whitish foam has developed on top (the milk solids), carefully pour the clarified butter through a fine sieve lined with 4 layers of cheesecloth. You should have pure clear golden fat.
Pour into a small jar and refrigerate for 3-6 months. Use as desired for cooking in place of regular butter or oil.

Notes

If you double this and do a pound of butter, it will obviously take longer. I made another batch just this morning, cooked it a bit longer, and it took 30 minutes in a 4 quart pan.

Nutrition

Serving: 1tablespoonCalories: 136kcalCarbohydrates: 0.01gProtein: 0.2gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 41mgSodium: 2mgPotassium: 5mgSugar: 0.01gVitamin A: 472IUCalcium: 5mgIron: 0.004mg

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

Roasted Acorn Squash Slices

11/19/2017 by Sally Cameron 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.

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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If you make this recipe, please comment and let me know, and if you loved it, please give it a 5 star rating! They really help other readers, and I love to hear from you.

📖 Recipe

What to Do with Pomegranate Seeds (Delicious Ways to Use Them)

11/04/2012 by Sally Cameron 29 Comments

Pomegranate seeds - those bright ruby jewels known as arils that add a burst of sweet-tart flavor and gorgeous color to everything from breakfast bowls to holiday salads. If you've ever wondered what to do with pomegranate seeds besides sprinkle them on yogurt, here are delicious and creative ways to use them in your everyday cooking.

Ruby pomegranates cut open on red and gold plates with small bowl on counter.

I still remember sitting outside as a kid, cracking open a pomegranate for the first time - the ruby-red juice running down my fingers and leaving pink stains that lasted for days. Back then, pomegranates felt exotic and rare. Thankfully, they're now easy to find and just as wonderful as I remember.

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What Are Pomegranate Seeds?

Each pomegranate holds hundreds of arils - juicy seeds surrounded by a sweet-tart, ruby-colored pulp. They're rich in vitamin C, antioxidants, and fiber, and they add color and crunch to both savory and sweet dishes.

An open pomegranate showing the beautiful ruby red seeds with a whole fruit behind it on a gold plate.

How to Open a Pomegranate Without the Mess

Pomegranates can look intimidating with their tough red skin and white membranes, but opening them is easier than you think - and there's no need to splatter your kitchen. Skip the wooden spoon trick and try this clean, reliable underwater method:

Trim the ends. Cut a thin slice off the top and bottom with a sharp knife to expose the seeds.
Score the skin. Follow the natural ridges on the outside and make shallow cuts from top to bottom. I do this with a chef's knife.
Open under water. Submerge the fruit in a large bowl of cold water and gently pull it apart.
Separate the seeds. Use your fingers to loosen the arils; they'll sink while the white membranes float.
Drain and dry. Skim off the membranes, then strain the seeds and pat dry.

Chef's Tip: If you refrigerate the pomegranate for 30 minutes before opening, the juice firms slightly and makes the process even cleaner.

How to Buy, Store, and Freeze Pomegranate Seeds

Buying:
Choose pomegranates that feel heavy for their size - weight means juice. The skin should be smooth and firm, ranging from pinkish-red to deep crimson. Avoid any with cracks or soft spots. When buying packaged arils, check the sell-by date and look for bright, glossy seeds with no cloudiness or juice pooling in the container.

Storing:
Whole pomegranates keep for about a week at room temperature or up to 3 weeks in the refrigerator. Once seeded, store the arils in an airtight container in the fridge for up to 5 days. Keep them dry - moisture shortens their shelf life.

Freezing:
To freeze, spread the seeds in a single layer on a parchment-lined baking sheet. Freeze until firm, then transfer to a freezer bag or container. Label and date. They'll keep 3-4 months and can be used straight from frozen in smoothies, yogurt, or salads.

Chef's Tip: Frozen pomegranate seeds make beautiful, edible "ice cubes." Add a few to sparkling water or Champagne for a festive touch.

A leafy green spinach salad with bacon, hard boiled egg, red onion, and pomegranate seeds, white bowl.

Delicious Ways to Use Pomegranate Seeds

Pomegranate seeds add a juicy burst of color and flavor to just about everything-from breakfast to salads, sides, and desserts. Here are some of my favorite ways to use them:

Breakfast & Snacks

Top your morning bowl - Sprinkle over yogurt, chia pudding, or overnight oats for sweetness and crunch.
Brighten smoothies - Blend them into smoothies or sprinkle on top after blending.
Layer parfaits - Alternate Greek yogurt, granola, and pomegranate seeds for quick make-ahead breakfasts.
Fruit salad - Add to a fresh fruit salad for even more color.

Orange, avocado and fennel salad with pomegranate seeds on a light blue linen tablecloth.

Salads & Sides

Toss into green salads - They're beautiful with this spinach salad, fennel and orange salad, or kale salad.
Add to grains - Mix into quinoa tabblouleh, farro, or wild rice with herbs and nuts for Mediterranean flair.
Garnish roasted veggies - Scatter them over roasted acorn squash slices just before serving.
Spoon over soups - A handful adds brightness to butternut and carrot soup, or butternut apple soup.
Add color to green beans - Sprinkle them over Thanksgiving green beans with sauteed shallots.

Appetizers

Dress up crostini - Sprinkle over goat-cheese crostini, golden hummus for color and contrast, and try them in pomegranate guacamole. Its great!
Stir into vinaigrettes - Combine with olive oil, balsamic, and Dijon for a pomegranate vinaigrette (and use pomegranate vinegar).

Desserts & Drinks

Accent sweets - Scatter on chocolate mousse, vanilla panna cotta, or vanilla bean ice cream.
Garnish festive drinks - Drop a few seeds into sparkling water, Champagne, or cocktails.
Add to sauces - Stir into whole berry cranberry sauce for jewel-toned sparkle.
Kids festive drink - Make pomegranate Shirley Temple for the kids with ginger ale.

Deep red whole berry cranberry sauce in a glass bowl with orange zest garnish.

However you use them, pomegranate seeds bring color, crunch, and a burst of bright, tart flavor to everything they touch. Keep a bowl on hand during the season and toss them into your favorite dishes for an instant upgrade - it's those little touches that make healthy food feel special.

Chef's Tip - Storing Pomegranate Seeds
If you seed your own pomegranates, the arils stay fresh and crisp for up to a week in the refrigerator. The pre-packaged ones you buy in plastic cups tend to go soft and slimy much faster - sometimes in just a few days. For longer storage, freeze the freshly seeded arils on a sheet pan, then transfer to a freezer bag. They keep their color and texture for months.

Maple Roasted Carrots (Easy Glazed Carrots Recipe)

09/25/2011 by Sally Cameron 9 Comments

Maple Roasted Carrots is a side dish that feels simple yet special. Roasting brings out their natural sweetness, giving you tender carrots with concentrated flavor. A quick maple glaze at the end adds a glossy, sweet-savory finish that's perfect for weeknights or holiday tables. Prep them ahead for speed or make them ahead, they reheat great.

an oval dish of maple roasted carrots with herbs, maple syrup by the side.

Glazed carrots are one of those sides that go with everything - from simple roast chicken breasts on a weeknight to a holiday turkey feast. Roasting them with garlic and fresh thyme balances their natural sweetness, and a quick maple glaze at the end gives them a glossy finish. Unlike steamed glazed carrots, roasting coaxes out deeper flavor, golden edges, and a caramelized sweetness that makes these anything but ordinary.

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Why You'll Love These Maple Roasted Carrots

Naturally sweet and glossy - Roasting concentrates the carrots' flavor, while a quick maple glaze adds shine and a touch of sweetness.
Simple ingredients, elegant results - With just carrots, maple syrup, olive oil, and thyme, you get a side dish that feels both rustic and refined.
Holiday-worthy yet weeknight easy - Perfect for a holiday or any fall gathering, simple enough to pull together on a weeknight with prep ahead.

If you love carrots try this butternut carrot soup, great for fall.

Ingredients You'll Need

Carrots - Buy carrots sold in bunches with leafy green tops still attached. They're fresher and more moist. Skip bagged carrots. And don't be surprised at the amount you buy, carrots shrink a lot in roasting.
Olive Oil - Extra virgin olive oil brings rich flavor and helps the carrots caramelize in the oven.
Maple Syrup - Use real maple syrup for depth and natural sweetness, or a monk fruit + allulose maple blend for a lower-sugar option. Or use honey.
Thyme - A generous amount of fresh thyme makes this dish shine. If fresh isn't available, dried thyme works in a pinch, but fresh is best here.
Garlic - A touch of granulated garlic (or garlic powder) adds savory balance without overpowering the maple glaze.

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

Chef's Tip - Skip the Bagged "Baby" Carrots
Those bagged "baby" carrots aren't really young baby carrots at all - they're big, older carrots machine-cut into small pieces. They tend to be watery, bland, and go slimy quickly in the fridge. Some are even rinsed in a mild chlorine solution to keep them looking fresh. For the best flavor, texture, and roasting results, always choose whole carrots you peel and cut yourself.

Carrots are also great for baking, like these easy gluten-free carrot cake muffins. You won't believe how good these are.

Substitutions and Variations

Rainbow Carrots - Use multi-colored carrots. They roast the same but look extra festive on the table.
Rosemary - Swap in for thyme, but use sparingly since rosemary is much stronger.
Parsley - Add fresh parsley after roasting for color - don't roast it, or it will lose its flavor.
Spice It Up - Sprinkle in cumin, chili powder, or red pepper flakes before roasting, or stir smoked paprika (or even a pinch of cinnamon) into the maple syrup at the end for a warm finish.
Lower sugar- Use a monk fruit + allulose maple blend for a lower-sugar option. (Avoid erythritol-only syrups, which don't caramelize well.)

Chef's Tip - Foil vs. Parchment for Roasting Carrots
Both foil and parchment work for roasting, but they give different results. I've done them both ways, parchment takes longer.

Foil - Conducts heat efficiently, so carrots cook faster and brown more deeply where they touch the pan. Best for maximum caramelization.
Parchment - Acts as a slight insulator, slowing heat transfer. Carrots take a little longer to roast and won't brown quite as much, but cleanup is easier.

Use foil if you want deeper browning and faster results (watch timing), parchment if you don't mind a gentler longer roast with easier cleanup.

If you are a juicer, make this carrot ginger juice, it's a great combination!

How to Make Maple Glazed Carrots

Bright orange carrot sticks in a glass bowl.

Peel and cut carrots into 3" long ½" wide sticks that are even (julienne).

Julienned carrots in a bowl tossed with olive oil, salt, pepper, and fresh thyme leaves.

Toss the carrots with oil, salt, pepper, garlic, then the fresh thyme.

Two trays of cut carrots on baking trays with parchment.

Arrange carrots on two half sheet baking pans covered in foil or parchment paper in a single even layer. Use two so they are not crowded. Roast for 40-45 minutes but watch them as ovens vary and using parchment vs foil can also vary timing.

Maple roasted carrots on a baking tray ready to serve.

4. The last 5 minutes, toss the roasted carrots with maple syrup and return to oven. Sprinkle with parsley, check seasoning, and serve.

Serving Suggestions For Glazed Carrots

Weeknight dinners - Serve roasted carrots alongside roast chicken, grilled salmon, or pork tenderloin.
Holiday meals - Perfect with roast turkey, smoked turkey, beef tenderloin, or glazed ham.

Storing and Reheating

Leftover maple roasted carrots last up to 4 days in the refrigerator when stored in an airtight container. They're delicious cold when added to salads! To reheat, use your microwave at 70% power for 1-2 minutes, stirring halfway through, or warm them in a 350°F oven in a covered casserole dish for 10-15 minutes to prevent drying out.

For added freshness when reheating, drizzle a little olive oil or add a splash of water before covering to lock in moisture and restore shine if needed.

Recipe FAQs

What herbs or seasonings go well with maple roasted carrots?

Fresh herbs such as chopped parsley, thyme or rosemary, or try a little cumin and coriander for some spice. For a little heat, use some red pepper flakes.

Do I need to peel the carrots before roasting?

It's up to you whether you peel the carrots or not. Some people find the peels bitter or don't like how they look (purely aesthetics), others don't. The peel contains a good amount of vitamin C and niacin. Both peeled and unpeeled carrots provide fiber. Either way, be sure to scrub the carrots and use a produce wash. I generally peel mine before roasting.

What's the best oven temperature for roasting carrots?

Standard temperatures for roasting carrots range between 375°F to to 425°F, depending on your ovens and whether you're using convection or standard setting. Higher temps can increase caramelization but be careful you don't burn them. Also whether you use parchment of foil can make a difference (foil conducts heat).

More Vegetable Side Dish Recipes

Looking for more simple and flavorful veggie sides? Try these favorites that pair with almost any meal.

Did You Make This Recipe?

If you make these maple glazed carrots, 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

Pesto Genovese (Classic Italian Basil Pesto)

07/14/2012 by Sally Cameron 5 Comments

Pesto Genovese, also called Pesto alla Genovese, is the classic basil pesto from Genoa that instantly transforms simple dishes into something extraordinary. Made with lots of fresh basil, garlic, pine nuts, Parmigiano Reggiano, and olive oil, it's bold, aromatic, and endlessly versatile. Here I share not only my recipe but tips for freezing, keeping it green, and over a dozen creative ways to use it.

A bowl pf pesto alla Genovese, or basil pesto, with basil leaves, oil, lemons, and parmesan.

Traditionally, this pesto genovese recipe is made with a mortar and pestle. The Italian word pesto literally means "to pound." While authentic, it's slow, yields small batches, and requires you have a mortar and pestle. While I've made it both ways, for everyday cooking, I use a food processor to make my basil pesto. It's fast, reliable, and still gives you fresh, bold flavor and a vivid, vibrant green basil sauce.

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Why You'll Love Pesto Genovese

Bold basil flavor - The signature sauce of Genoa, Italy, basil pesto is all about fragrant basil and bold, savory flavor.
Quick and easy - Made in minutes with a food processor.
Versatile - Toss with pasta, swirl into soup, spoon over grilled chicken or salmon, or drizzle on vegetables. I love it in risotto!
Better than store-bought - Fresher, brighter, and without preservatives.
Make ahead friendly - Freeze in cubes or jars to enjoy basil's summer flavor all year long.

If you love basil pesto, try my Pesto Rosso (Sun-Dried Tomato Pesto) for another classic Italian variation, and this pesto rosso pasta.

Ingredients You'll Need

Ingredients for basil pesto (pesto alla Genovese) on a counter in glass prep bowls.

Fresh basil - The star ingredient of genovese pesto sauce. Use plenty of fresh basil leaves and discard the stems for the best flavor.
Olive oil - Choose a good-quality extra virgin olive oil for rich flavor and a silky texture.
Pine nuts - The traditional choice, adding buttery, creamy body to the sauce. (See below for substitution ideas.)
Parmesan cheese - Grate it yourself from a block of Parmigiano-Reggiano for the best flavor, or buy pre-grated if you're short on time.
Garlic - Fresh garlic cloves only. Use just enough for flavor without overpowering the basil.
Lemon (optional) - A squeeze of fresh lemon juice adds brightness and balances the richness of the cheese and nuts. A modern touch I love.
Spinach (optional) - Helps keep pesto green.

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

Chef's Tip - Keeping Pesto Vibrant Green
Pesto browns quickly once exposed to air (called oxidation). To keep that gorgeous green color, blend in a handful of baby spinach leaves or baby arugula and a squeeze of fresh lemon juice. Neither changes the flavor much (lemon does lift the flavor a bit), but both help slow oxidation so your pesto looks as fresh as it tastes. So while these extras are not in a classic pesto sauce recipe or traditional pesto, they serve a solid purpose.

Substitutions and Variations

Cheese options - Along with Parmesan, try Pecorino Sardo (a traditional sheep's milk cheese from Liguria) or Grana Padano, which has a similar nutty flavor. Pecorino Romano also works, though it's sharper and saltier.
Herb twists - Add a little fresh oregano or Italian parsley for a different flavor profile.
Nut substitutions - Pine nuts are traditional but pricey. Walnuts are a good alternative, or try almonds for a milder flavor.

Chef's Tip - Blanching Basil for Brighter Green Pesto
For a vivid, longer-lasting green color, briefly blanch basil leaves in boiling water for 5-10 seconds, then plunge them immediately into an ice bath to stop the cooking. Drain and pat completely dry before using. The quick blanch sets the chlorophyll, locking in that gorgeous color. It's a little extra work, but worth knowing when you want your pesto to look restaurant-perfect. Give it a try.

How to Make Pesto alla Genovese

Making pesto is simple and quick. For everyday cooking, a food processor is faster and makes a smooth, vibrant sauce. A blender also works, but pulse carefully - over-blending can warm the basil, dull the flavor, and turn the pesto brown.

Bright green basil pesto in a food procesor workbowl.

Drop the garlic clove through the feed tube to chop it while the machine is running, then add all other ingredients and pulse to puree to the texture you want, smooth or more chunky. Taste and adjust seasoning and lemon juice.

Chef's tip: If your pesto is too thin, add a little more basil, cheese, or nuts to thicken it. If it's too thick, loosen it with a drizzle of olive oil, lemon juice, or a splash of water.

Serving Suggestions

What can you do with basil pesto besides pasta? Plenty! Here are some of my favorite ways to use Pesto alla Genovese, and yes, I have really just all of these!

Vegetables & Sides

Stir a couple of tablespoons into mashed potatoes for pesto mashed potatoes.
Toss with hot roasted red potatoes or freshly cooked green beans (delicious warm or cold).
Stir into risotto for a rich, vibrant green pesto risotto. A favorite.
Mix with a little sour cream or Greek yogurt as a dip for raw veggies. So easy!

Sandwiches & Starters

Spread on a turkey sandwich instead of mayo or mustard, then press in a panini maker.
Combine with mayo to make pesto aioli for dipping or sandwiches.
Spoon into portobello mushrooms before roasting for a meatless main or appetizer.
Garnish deviled eggs with a tiny dollop for extra flavor (and color).

Soups & Salads

Swirl into tomato soup or minestrone just before serving.
Add to a vinaigrette for pesto salad dressing.
Dollop onto sliced tomatoes and mozzarella for a Caprese-style salad.
Toss with cooked, chilled pasta and tomatoes for a quick pasta salad.

Proteins & Sauces

Warm with a splash of cream for a simple pesto cream sauce - especially beautiful spooned over fresh seared salmon.

In terms of temperature, classic basil pesto is best around room temperature so the flavors shine. Warm is good to.

Storing & Freezing Basil Pesto

Bright green basil pesto in a cranberry Souper Cubes tray for freezing.

Refrigerator

Homemade pesto is best the day it's made, when the flavor is freshest and the color is most vibrant. Store leftovers in a small airtight container that's just big enough to hold the pesto. For extra protection, drizzle a thin layer of olive oil on top to slow oxidation and keep it green. Refrigerate for up to 3 days.

Freezer

I love to keep a stash of frozen pesto cubes on hand - they're a lifesaver for last-minute dinners, adding fresh basil flavor in seconds. Thaw to use.

For longer storage, freeze pesto in ice cube trays or Souper Cubes in 2-tablespoon portions. Once solid, pop out the cubes and transfer them to a freezer bag or container if preferred. Frozen pesto keeps well for 2-3 months. Each cube or two is just the right size for a serving of pasta, or thaw 1-2 to swirl into risotto or garnish a soup for a burst of fresh basil flavor.

Chef's Tip - Thawing Frozen Pesto
Never microwave pesto - the heat will dull its color and flavor. Instead, thaw cubes at room temperature for 15-20 minutes, or in the fridge for a few hours. If you're adding to soup or a simmering dish, you can stir a frozen cube directly in. For pasta or risotto, thaw first so it blends smoothly without cooling the dish.

Recipe FAQs

Why isn't my pesto bright green?

Pesto oxidizes quickly once blended. Use very fresh basil, cold olive oil, and blend briefly. Don't over process. A splash of lemon juice or a handful of spinach helps keep pesto bright green. For another way, blanch basil leaves quickly and dry well before blending - it's more work but keeps color longer.

What's the best cheese for pesto?

Traditional pesto alla Genovese uses Parmigiano Reggiano, sometimes combined with Pecorino (like Pecorino Sardo). Parmesan alone is perfectly fine, but using a mix gives a sharper, more complex flavor. Pecorino Romano is another option but it is saltier and sharper in flavor.

Can I skip or replace the nuts?

Yes. Classic Pesto Genovese is made with pine nuts, but walnuts, almonds, or even cashews work too. If you're nut-free, try raw sunflower seeds. The flavor changes slightly, but basil, oil, and cheese still make a delicious pesto sauce.

Can I freeze pesto?

Yes. Freeze pesto in ice cube trays or Souper Cubes, then transfer to a freezer bag. Frozen pesto keeps 2-3 months. Thaw just what you need - perfect for pasta, risotto, or soup.

More Recipes With Basil

From salads to dips, to appetizers, these delicious basil recipes are perfect for making the most of fresh basil.

⭐️Did You Make This Recipe?

If you make Pesto Genovese, 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

French Onion Soup Chicken (Easy Skillet Recipe)

10/07/2025 by Sally Cameron Leave a Comment

If you love the taste of classic French onion soup, here's that same cozy bistro flavor in a chicken dish - French onion soup chicken. Think golden, caramelized onions, savory broth, and melted cheese, but simplified into an easy weeknight recipe. No packets, no cans, just from-scratch ingredients that are surprisingly simple, all in one pan.

A shallow pan of French onion soup chicken with melted cheese, herbs, and cheesy toasts.

When I cooked for private clients, I often made a French chicken dish with caramelized onions and crème fraîche. Remembering that recipe inspired me to create this French onion soup chicken. It captures the same French bistro spirit is a simple one-pan dinner with tender chicken, richly caramelized onions, savory broth, and melted cheese, all in about 45 minutes.

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Why You'll Love French Onion Soup Chicken

Classic French onion flavor - Caramelized onions, savory broth, and melted cheese, reimagined as a chicken dinner.
From scratch, no shortcuts - Simple fresh ingredients, no packets or cans.
Weeknight-friendly - Boneless chicken cooks quickly, while the onions do the flavor-building.

Try my recipe for easy French Onion Soup too!

Ingredients You'll Need

Ingredients for French onion soup chicken on the counter in prep bowls.

Chicken breasts - Boneless skinless; lean and tender. Cut really large ones in half horizontally for even cooking.
Olive oil - For browning the chicken.
Unsalted butter - Combines with the olive oil for richness when caramelizing onions.
Onions - For the naturally rich, sweet flavor that comes from slow caramelization.
Garlic cloves - Adds flavor depth to the onion base.
Broth - Deglazes the pan and builds the sauce. Beef broth is my first choice for a deeper French onion soup flavor, but chicken broth is fine.
Wine (optional) - A little white wine to deglaze the pan, deepen flavors.
Bread - Toasted and topped with cheese for the classic crouton effect.
Cheese - Gruyere is the classic choice, but Comté, Beaufort, Emmental (Swiss) also work well for melting.
Herbs - Fresh parsley chopped for garnish; tarragon adds a lovely French bistro note.

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

Chef's Tip: Choosing Onions for French Onion Chicken
Sweet onions are my top pick here - their naturally higher sugar content means they brown faster and taste terrific once caramelized. Yellow or brown onions work just as well, though they start sharper and mellow as they cook. Skip red onions; their color turns muddy and the flavor isn't quite right for this dish.

if you appreciate the flavor and sweetness of caramelized onions, try these oven roasted red onions with balsamic. Great with a steak or roast chicken.

Substitutions and Variations

Bone-in chicken breasts: For more flavor and moisture, substitute bone-in chicken breasts, split crosswise. Season then brown the tops in the skillet, and continue with the recipe, adding about 10-15 extra minutes of covered cooking until they reach 160°F.
Bread options: Use gluten-free baguette or French bread, as preferred, for the cheesy croutons.
Fresh chopped thyme leaves - Optional, simmer with the onions for an earthy note.

How to Caramelize Onions: Tips & Tricks

Caramelized onions are the heart of French onion flavor, but they can trip cooks up if you're not sure what to expect. They take longer than most people think, and rushing them is the fastest way to end up with burnt or pale onions. The secret is patience, low heat, and the right pan. Get those three things right, and you'll have jammy, golden onions that make this chicken shine. Here's how to get them right every time:

Make ahead - Caramelized onions can be prepared 2-3 days in advance and refrigerated until ready to use.
Pick the right onion - Sweet onions brown faster and taste terrific thanks to natural sugars. Yellow or brown onions work too, but skip red onions.
Slice evenly - Thin, uniform slices cook at the same rate and won't scorch at the edges.
Use a wide skillet - More surface area means the onions sauté, not steam.
Cook low and slow - Keep heat at medium-low and stir often for 20-25 minutes until deeply golden.
Deglaze as needed - If onions start to stick, add a splash of broth or water and scrape up the fond (brown bits on the bottom).
Skip the sugar - Patience and sweet onions do the work; no need to add sugar for sweetness.

Chef's Tip - Why Pound Chicken Breasts
Chicken breasts are naturally uneven: one end thick, the other thin. Gently pounding the thickest part with a meat mallet or rolling pin helps them cook more evenly. You don't need to flatten them - just a few light taps on the thick end so the breast is a more even thickness overall. This prevents dry, overcooked edges and ensures juicy, perfectly cooked chicken.

How to Make This Easy French Onion Chicken

For best results, use a wide, heavy pan, 12 inches across. A wide surface area means you caramelize the onions (relatively quickly) not steam them and the chicken cooks evenly. I used a 3½-quart Le Creuset braiser with a glass lid, which is a great value piece and one of my favorite pans. If you don't have one, any heavy skillet or sauté pan will work as long as it's wide enough to let the onions spread out.

Pounding boneless skinless chicken breasts on a cutting board covered in plastic.

Place a layer of plastic over the top and gently pound the thicker ends of the chicken breasts to a more even thickness.

Seasoning boneless chicken breasts with salt and pepper.

Season chicken with salt and pepper.

Cooking boneless chicken breasts in a white shallow pan in olive oil.

Heat the olive oil in a wide 12" pan over medium heat. Add chicken top side down, cook until golden brown, 6-8 minutes. Do not turn and cook the other side.

Browned chicken breasts on a white plate on a stovetop.

Remove the chicken to a plate and keep warm covered with foil or a lid.

Slicing onions for french onion chicken on a white cutting board.

Halve the onions, lay flat, and slice in ⅛" - ¼" thick slices.

A pan full of sliced onions starting the caramelization process.

Add the butter to the pan, medium-low heat, add onions, and begin to cook, stirring occasionally. Total process takes about 20 minutes.

Light golden caramelized onions in a round shallow pan.

7. Caramelized onions after 10 minutes, gaining color. Add a pinch of salt. Keep stirring.

Onions finished being caramelized for french onion soup chicken.

8. Caramelized onions after 20-22 minutes, deep golden brown. Add garlic and worcestershire, cook another minute.

Add broth to a pan of caramelized onions to make sauce.

9. Add the wine and deglaze the pan, stirring until almost gone. Add the broth and stir. Simmer for 1-2 minutes until it starts to thicken.

Placing a lid on a pan full of chicken and caramelized onions for french onion soup chicken.

Nestle the chicken back into the onions and cover with a lid, over medium low heat. Cook for 8-10 minutes until chicken reaches 160°F - 165°F.

Slices of French bread brushed with garlic oil butter for toasting on a sheet tray.

While chicken is finishing, brush bread with a combo of olive oil, butter, and garlic powder.

Garlic cheese toast ready for broiling on foil lined tray.

Add a few tablespoons of the cheese and broil or toast until bubbly and melted.

A finished pan of french onion chicken with deep brown caramelized onions.

Chef's Tip: The Best Cheesy Croutons
For years, I've made these cheesy croutons with Parmesan - it melts into a golden, salty crust that's completely addictive. In this version, I used Gruyère for a true French onion vibe, but you can absolutely use Parmesan on the croutons (or both) and save the Gruyère for the chicken. Brush the bread with a mix of melted butter, olive oil, and a pinch of garlic powder before toasting for maximum flavor.

Serving Suggestions

Mashed potatoes or cauliflower mash - Comforting sides to catch all the juices.
Buttered noodles or rice - A simple side that turns it into a heartier meal.
Green vegetable - Simple green beans or broccoli.
Green salad - Fresh tossed greens with a quick homemade French Vinaigrette.

Storage & Freezing

Refrigerate: Store leftovers in an airtight container up to 3 days. Reheat gently on the stovetop over medium-low until warmed through.

Freeze: The chicken and onion sauce freeze well for up to 2 months. Thaw overnight in the refrigerator, then reheat on the stove. For best results, make fresh cheesy croutons instead of freezing them.

Recipe FAQs

Can I use chicken thighs instead of breasts?

Yes. Boneless skinless thighs work beautifully and stay extra juicy. Cook time may be 3-4 minutes longer, and skip the pounding step as they are thinner.

Can I make this ahead?

You can caramelize the onions up to 2-3 days in advance and refrigerate them. When ready to cook, simply reheat the onions, add broth if needed to make it more saucy, cook and finish the chicken in the pan, covered to heat to 165°F. For a creamy sauce, add a tablespoon or two of creme fraiche.

What's the difference between using beef broth and chicken broth?

Beef broth creates the deepest, most authentic French onion soup flavor. Chicken broth works if you prefer a lighter result or that's what you have on hand. Still delicious, just different.

Do I need sugar to caramelize onions?

No, sugar isn't needed to caramelize onions. Sweet onions naturally contain more sugar, which helps them brown beautifully. Even with yellow onions, patience is the key. Give them time to slowly cook and they'll turn rich, jammy, and sweet all on their own.

📖 Recipe

Pumpkin Tart (Gluten-Free Almond Flour Crust)

11/25/2013 by Sally Cameron 12 Comments

With warm spices, vanilla, and a creamy pumpkin filling, this pumpkin tart is a stress-free alternative to traditional pie. No rolling dough required - the almond flour and coconut flour crust makes it naturally gluten-free and grain-free. Easy to prepare, elegant to serve, and perfect for Thanksgiving, it can even be made a day ahead so you have one less thing to do during the holiday rush.

A piece of pumpkin tart on a white plate with soft whipped cream.

What makes this pumpkin tart special is the crust - it's more like a cookie crust than a traditional pastry crust. This "press-in" style is made with almond and coconut flour, and you simply shape it in the pan with your fingers. No rolling pins, no fuss. Pre-bake the crust, pour in the creamy pumpkin filling, then bake, cool, and enjoy an elegant, gluten-free dessert that's as easy as it is delicious.

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Why You'll Love This Pumpkin Tart

No rolling dough - Skip the pastry hassle; the press-in crust is quick and easy.
Gluten-free and grain-free - Made with almond and coconut flour, but no one will guess.
Make ahead friendly - Prep a day ahead for a stress-free holiday dessert.

Pumpkin is great in desserts, but have you tried Pumpkin Risotto? It's a fantastic fall comfort food dish and easy to make.

Ingredients You'll Need

Pumpkin tart ingredients on the counter, labeled for reference.

Pumpkin Tart Crust

Almond flour - Use almond flour, not almond meal. Almond flour is finely ground and gives the crust a tender, cookie-like texture, while almond meal is coarser.
Coconut flour - Adds natural sweetness and is both gluten- and grain-free. Its high absorbency balances the almond flour, which is why the two work so well together.
Sugar - Light brown sugar or coconut sugar both work beautifully. I've tested both with great results.
Unsalted butter - Always use unsalted ("sweet") butter here, and this way you control the salt level yourself.

Pumpkin Filling

Pumpkin purée - Buy pure pumpkin purée, not pumpkin pie filling. Pie filling has sugar, spices, and additives (like dextrose and "natural" flavors) you don't want.
Cream cheese - Use block-style cream cheese, not tubs. Tub cream cheese is whipped and airy, and it won't give the tart the same smooth texture.
Eggs - Provide structure and help create a rich, custard-like filling.
Maple syrup - Choose real maple syrup, not the artificially flavored corn syrup blends. I prefer dark maple syrup for its bold flavor.
Vanilla - Use high-quality vanilla extract or vanilla paste.
Cinnamon - Adds classic warmth. I prefer Ceylon cinnamon for its lighter, sweeter flavor, but Cassia works too.
Additional spices - Ginger, nutmeg, and clove is traditional. Allspice makes a nice optional addition.
Sweetener - I originally developed this tart with pumpkin spice liquid stevia to reduce sugar, but granulated monk fruit or regular sugar also work. See the recipe card for options.

Please see the recipe card for quantities.

To make this you'll need a 9 ½-inch tart pan with a removable bottom and a food processor.

Substitutions and Variations

Spices - Use a pre-mixed pumpkin pie spice blend in the same total quantity if you prefer convenience.
Zero-sugar maple syrup - To cut sugar, swap part or all of the real maple syrup for a maple-flavored, monk fruit-sweetened syrup.

Chef's tip on spices: Be sure your spices are fresh for the best flavor. If you've had them since last November, toss them and buy fresh. Ground spices last 6-12 months at best when stored properly in a cool dark place (so not near a hot stove).

How to Make a Pumpkin Tart

First make the tart crust and bake it. You can do this a day ahead and store well wrapped in plastic on the counter or in the refrigerator.

Tart Crust Instructions

Testing cookie crust tart dough by squeezing in your hand.

Step 1: Mix the almond flour, coconut flour, and sugar together with a fork in a medium bowl. Add the melted butter and mix until it looks evenly combined and feels heavy. To test, squeeze a handful together. It should be moist and hold together like the photo.

Fingers forming an almond tart crust and building the edges.

Step 2: Pour the crust mix into the tart pan and distribute it evenly across the bottom. With your hands, build a strong edge by pressing between your fingers as you work around the fluted edge. I am right-handed so I use my left thumb and right middle and ring fingers.

Work to build it up in layers and keep moving around the tart pan. Keep working it. A nice sturdy edge will give strength to your pumpkin tart when you cut it. I've done this many times and it takes about 15 minutes. It is easy!

A golden almond flour tart crust ready to be filled.

Step 3: 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). Use your hands or the bottom of a flat glass or metal measuring cup for a firm bottom.

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

Step 4: Finish the crust by pre-baking (called blind baking) until golden at an oven temperature of 350°F then cooling on a wire rack. A silpat or other non-stick mat prevents the tart crust from sliding around.

For full recipe, directions and photos see seperate the tart crust post.

A baked tart crust and pumpkin filling ready to pour in food processor.

Pumpkin Filling Instructions

To create the pumpkin tart filling, simply puree all of the ingredients together in a food processor. Be sure your cream cheese is at room temperature (very soft).

Pour the pumpkin mixture into the pre-baked tart crust and bake again on the middle rack of your oven. Cool, chill and serve. The pumpkin filling looks fairly fluid, but it sets up with baking, cooling and refrigerating.

Timing will depend on your oven and whether you use convection or not. I prefer baking this tart without convection if possible.

Chef's Note on convection ovens: If you use convection and it puffs a little, it will settle as it cools. You can bake the tart a day ahead. Any cracks can be covered with whipped cream if desired.

Pouring pumpkin filling into a tart crust before baking.

Serving Suggestions: Garnishes & Toppings

Whipped cream - Whip heavy cream to stiff peaks with a splash of vanilla and your choice of sweetener: sugar, monk fruit, honey, maple syrup, or agave. For keto, use monk fruit syrup. A hand mixer works for small batches; for larger ones, use a stand mixer with the whisk attachment. I often use a Thermo-whipper with N₂O chargers - fast and fun.
Dressed-up version - Drizzle with melted white chocolate and sprinkle with chopped pecans. Or pipe whipped cream around the edge and drizzle lightly with maple syrup. A dusting of cinnamon through a small strainer adds a cozy finish.
Tangy option - Sour cream or crème fraîche whipped with vanilla and a touch of sweetener makes a lovely, slightly tart contrast to the sweet filling.

Recipe FAQs

How do you store pumpkin tart?

Since homemade doesn't have all of the preservatives that commercially made pies and tarts do, it must be stored in the refrigerator.

How long are pumpkin tarts good for?

Any leftover tart will keep a day or two in the refrigerator well covered. So that you do not mess up the top of the tart, place a piece of parchment paper or waxed paper on top then cover with plastic wrap.

Why is it called a tart?

Tart is a French term for a shallow pie, a dessert with short sides and often fluted edges, then filled, but no top crust. The top is open and often covered in fruit, whipped cream, or other decorative garnishes. Tarts can be sweet or savory.

A piece of pumpkin tart with a bite out of it, whipped cream and coffee.

More Pumpkin Recipes

Fall and pumpkin, from cakes to mouse, bread, and soup. Pumpkin os delicious and versatile!

Did You Make This?

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

📖 Recipe

How to Make Maple Butter

10/18/2024 by Sally Cameron 1 Comment

Maple butter is creamy, luscious, and naturally sweetened with pure maple syrup. With just two ingredients, it takes only a minute to make. Spread it on warm cornbread or muffins, or dollop it over waffles and pancakes. Want a twist? Try honey butter, flavor variations, or even a dairy-free option to sweeten up your day.

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

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

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Why You'll Love Maple Butter

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

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

Ingredients You'll Need

Simple ingredients for making maple butter, unsalted butter and maple syrup on a counter.

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

Please see the recipe card for measurements.

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

Substitutions and Variations

For variations on sweet flavored butters try these:

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

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

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

How to Make Maple Butter

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

Two sticks of butter in a glass bowl with maple syrup. — **Step 1: Add the very soft butter and maple syrup to a medium bowl.**

Whipped butter in a glass bowl with sliver beaters. — **Step 2: With an hand mixer, whip maple butter together until it's a creamy, smooth consistency, about 1 minute. Taste and add more maple or flavorings if desired.**

A bowl of finished maple butter with maple drizzle and a wooden spreader.

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

Serving Suggestions

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

Storage

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

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

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

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

Recipe FAQs

What is maple butter made from?

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

What type of maple syrup should I use?

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

Does maple butter need to be refrigerated?

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

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

⭐️Did You Make This Recipe?

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

📖 Recipe

Maple Butter

Sally Cameron

Creamy, luscious maple butter takes 1 minute to make and is deliciously usable in so many ways! You need very soft room temperature butter to whip easily.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 1

Cook Time 0

whiping time 1

Total Time 1 1

Course condiment

Cuisine American

Servings

Calories 120 kcal

Equipment

▢
Hand mixer

Ingredients

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

Instructions

Maple Butter

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

Storing and Re-Using

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

Notes

Fun flavor variations:

Swap the maple for your favorite honey for honey butter.

Add cinnamon for a cinnamon butter.

Make vanilla bean butter by adding vanilla bean paste or ground vanilla bean.

For a zero-sugar honey butter, use this monk-fruit based honey.

For a zero-sugar maple butter use this monk-fruit based maple syrup.

Combine these flavors! Vanilla, cinnamon, and maple, delish!

Nutrition

Serving: 1tablespoonCalories: 120kcalCarbohydrates: 5gProtein: 0.1gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 30mgSodium: 2mgPotassium: 18mgSugar: 4gVitamin A: 354IUCalcium: 11mgIron: 0.01mg

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

Braised Beef Short Rib Ragu

09/30/2025 by Sally Cameron Leave a Comment

Beef short rib ragu is slow-braised alchemy in a pot. Sear the ribs to a deep mahogany brown, then slowly cook with onion, carrot, and celery to coax sweetness; build flavor with red wine, herbs, and quality San Marzano tomatoes. Braise until the meat is fall-off-the-bone tender and toss with wide pappardelle noodles or spoon over creamy polenta. Make it a day ahead: the flavors deepen, and it freezes beautifully.

Gray bowl of wide pasta noodles with beef short rib ragu with carrots, and basil leaves.

The braising method shows how slow patient cooking teases deep, concentrated flavor from humble ingredients. Years ago I made a similar meat ragu with pork ribs and loved it. This beef short ribs ragu feels richer and more luxurious while staying true to that same, simple idea. Yes, it takes time, but most of it is hands-off and the payoff is a sauce so good you'll be thankful for leftovers (and it freezes beautifully).

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Why You'll Love Beef Short Rib Ragu

Rich and hearty - Tender, fall-apart beef short ribs in a slow-braised ragu with red wine and tomatoes.
Make-ahead friendly - Italian-style short rib ragu tastes even better the next day.
Freezer-friendly - Freezes beautifully, keep this braised beef ragu ready for quick comfort meals.
Versatile for serving - Perfect tossed with pappardelle pasta, spooned over creamy polenta, gnocchi, or mashed potatoes.

Ingredients You'll Need

Ingredients for beef short rib ragu in prep bowls on the counter.

Beef short ribs - Buy bone-in beef short ribs, called English-cut, not flanken ribs. Rib notes below.
Olive oil - For browning the ribs and vegetables, building a rich base.
San Marzano tomatoes - Sweet and low in acidity, perfect for a smooth ragu base.
Onion, carrot, celery - The classic soffritto, adding sweetness and depth.
Garlic - Savory backbone that ties everything together.
Tomato paste - Caramelized for concentrated richness.
Red wine - Dry red wine like Chianti, Cabernet, or Merlot for depth and balance.
Beef broth - Supports the braise volume and rounds out the sauce.
Herbs - Bay leaves and fresh thyme for subtle, long-cooked herbal notes.
Parsley - Fresh at the end for brightness.
Balsamic vinegar - A finishing splash for balance and gentle acidity.

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

Chef's Tip - Why San Marzano Tomatoes?
San Marzano tomatoes are prized for their balance of sweetness and low acidity, which makes them perfect for slow-cooked sauces like a short rib ragu. They're meaty with fewer seeds, so the sauce comes out smoother and richer without bitterness. They are worth finding, or look for high-quality canned plum or whole peeled tomatoes.

Best Cut of Short Ribs for Ragu

For the most flavor, always choose bone-in English-cut short ribs. The bones aren't just filler - they release collagen as they braise, which melts into the sauce and gives it that rich, velvety body. Think of it like making broth: bones equal great flavor.

Boneless short ribs can work in a pinch, and they're easier to shred, but they won't deliver the same luxurious texture and the sauce may not be as thick. If boneless is all you can find, you can boost the sauce by adding a piece or two of beef shank or even a marrow bone to the pot, adding collagen.

What about flanken-style ribs? These are cut thin across the bones, with several small bone pieces in each strip. While they add flavor, there isn't much meat, so they're better suited for grilling or soups than for a dish like this. For best results, stick with meaty, bone-in English-cut ribs for a braised short rib ragu.

Substitutions and Variations

Red wine substitution - Use additional beef broth to deglaze the pan (½ cup), adding about a tablespoon of balsamic or red wine vinegar for acidity.
Dried herbs - Substitute 1 ½ teaspoons dried thyme or an Italian seasoning blend for fresh thyme sprigs. Add with the tomatoes so they have time to hydrate into the sauce.
Tomatoes - Regular whole tomatoes, crushed tomatoes, or a thick tomato purée can replace whole San Marzano; choose good quality for the best flavor.
Extra umami and depth - Add a parmesan rind for a terrific flavor booster. Discard at end of cooking. Another trick is adding an ounce of soaked (30 minutes hot water), strained, and chopped dried porcini mushrooms.

Chef's Tip - Browning Short Ribs Properly
Use a heavy Dutch oven for proper searing and even browning. Don't worry if the pot looks full: a 5 ½-quart Dutch oven can handle 4 pounds of short ribs. Searing develops flavor through caramelization, so take your time and let a deep golden crust form before turning the ribs. That crust becomes the base of this braised beef ragu. Those delicious bits stuck to the bottom are called a "fond", and add greatly to flavor.

How to Make Beef Short Rib Ragu

Pre-heat the oven to 325°F. Ready a 5 ½ quart Dutch oven with a tight fitting lid.

Salt and pepper seasoned beef short ribs on a white cutting board.

Season all sides of the beef short ribs with salt and pepper.

Browned beef short ribs in a dutch oven.

Over medium-high heat, add olive oil to the pan, when hot, brown short ribs well on sides and ends. Remove ribs to a plate.

Carrots, onion, celery and garlic cooking in a pot with wooden spoon.

Pour off all but 2 tablespoons of fat, lower heat, saute onion, carrot, and celery until soft, 6-8 minutes, add garlic and cook for 1 minute.

Brick red sautéed vegetables after the addition of tomato paste.

Stir in the tomato paste, cook until a deep brick red, 2 minutes.

Red wine added to sautéed vegetables to deglaze before next step.

Add the wine (or extra broth) to deglaze and stir, scraping up browned bits on bottom of pan. Cook and reduce by half.

Bright red pureed tomatoes being poured into a pot.

Pulse tomatoes and their juices in a blender briefly to break them up, pour into the pan.

Broth being poured into a pot with vegetables and tomatoes.

7. Add the herbs and broth. Simmer for 2 minutes.

Beef short ribs nestled into braising liquid in a dutch oven for making a ragu.

8. Nestle the beef short ribs into the braising liquid, they should come up at least half way but not submerge.

A pot of beef short ribs finished braising in wine and broth.

9. Place a lid on the pot and put in the oven for 2 ½-3 hours. When done rib meat will be falling off the bone, bones should pull out easily.

A plate of braised beef short ribs waiting for the next step.

10. Remove the ribs to a plate, cool until you can handle them then shred the meat. Wear disposable gloves as this is messy. Discard bones and extra fat.

11. Degrease the top of the sauce, skimming off with a large spoon. You can also place a paper towel gently on top to soak up more fat.

Shredded Italian short rib ragu in a dutch oven, ready to serve

12. Add shredded meat back into sauce and stir. Ready to serve. If it is thicker than you want, add a little more broth.

Twirled pasta on a fork of beef rib ragu in a gray bowl with carrots and parsley.

How to Serve Short Rib Ragu

This ragu is rich, hearty, and flexible. Serve it the classic way over wide pappardelle pasta. If you follow a gluten-free diet, look for brands like DeLallo that make gluten-free pappardelle, or use GF tagliatelle, fettuccine, or even penne.

This sauce is thick. To loosen the ragu for tossing with pasta if needed, stir in a little of the reserved pasta water until the sauce coats the noodles.

Creamy polenta is another traditional pairing, and it's just as delicious spooned over gnocchi or buttery mashed potatoes. Don't forget crusty bread (or gluten-free garlic toast) on the side to soak up every drop of sauce.

Make-Ahead & Freezing

Beef short rib ragu is one of those dishes that actually improves with time. The flavors meld and deepen overnight, so it's perfect to make a day ahead. Leftovers keep well in the fridge for up to 4 days.

For longer storage, portion into airtight containers and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat gently on the stovetop, covered on low heat, until warmed through. As this ragu is very thick, you'll need to loosen it up with some pasta water or hot broth to serve.

Recipe FAQs

Can I make this in an Instant Pot or slow cooker?

Yes. For the Instant Pot, use the sauté function (or brown ribs on the stove), then pressure cook on high for 45-50 minutes with natural release. Check capacity first - 4 pounds of ribs may be too much at once. A slow cooker also works: 8-9 hours on low or 5-6 on high, until the meat is fall-off-the-bone tender. See recipe card for more details.

Can I make beef short rib ragu ahead of time?

Yes. Braised short ribs actually taste better the next day. See the Make-Ahead & Freezing section above for full storage and reheating instructions.

Do I have to use red wine?

No. Red wine adds depth and acidity, but you can deglaze with beef broth plus a splash of balsamic vinegar or red wine vinegar to add acidity.

Why is my ragu greasy?

Braised rib ragus are rich and release a lot of fat. Degrease by skimming off excess fat before adding shredded meat back in, and by placing a paper towel on top to sop up any extra. Another option: refrigerate sauce separately from meat, refrigerate, and remove fat after it solidifies.

More Pasta Sauce Recipes

If you love this short rib pasta sauce, try these pasta sauce recipes as well! From a meaty tasting mushroom sauce to a quick weeknight pasta sauce, these recipes are a great solution to what's for dinner.

Did You Make This Recipe?

If you make this beef short rib ragu, let me know how you enjoyed it. Please leave a comment, I love to hear from you. And please consider leaving a star rating. They all help other readers.

📖 Recipe

Buttery Baby Dutch Yellow Potatoes

03/29/2023 by Sally Cameron 16 Comments

Looking for a delicious and easy side dish that the whole family will love? Savor the delightful taste of baby Dutch yellow potatoes, made in just 25 minutes. These golden orbs are enjoyed with their skins on, providing a satisfying crunch and creamy texture that melts in your mouth. A perfect side dish, these little gems offer a tasty and nutritious addition to any meal.

Baby Dutch yellow potatoes with herbs and parmesan.

Baby Dutch Yellow Potatoes are an easy, favorite potato recipe for simple weeknight dinners or holiday celebrations. They are terrific for breakfast or brunch.

These beautiful little potatoes are sometimes called Dutch cream potatoes and creamy they are. Because they are yellow potatoes, they are velvety, slightly waxy, and moist with a buttery flavor.

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Why You'll Like This Recipe

Who doesn't love baby potatoes?
Serve hot or cold (and yummy leftovers)
Made in 1 pot.
It's an easy and delicious baby potato recipe that can be made ahead.

Recipe Ingredients

Ingredients for Baby dutch yellow potatoes on the counter.

Potatoes: Get a bag of the Melissas Baby Dutch Yellow Potatoes as they are a special, delicious breed of Dutch potatoes. Find them in the produce section of your grocery store in yellow netted bags. Just remember yellow potatoes, yellow bags.
Butter: Use unsalted butter, clarified butter, or plant butter for a dairy-free recipe
Olive oil: Olive oil is nice to finish the potatoes (along with the butter). The flavor of butter and olive oil together is terrific, but you can use all butter.
Seasoning: Sea salt, black pepper, granulated garlic or garlic powder.
Fresh herbs: Start with fresh parsley and add what you'd like; chives, fresh thyme, oregano, fresh rosemary, mix and match.

Please see the recipe card for measurements.

Substitutions and Variations

If you can't find Melissas's Baby Dutch Yellow Potatoes at your local market, there are two options: either use very small gold potatoes or other bite sized potatoes. The "pee wee" size potatoes (like large marbles) work great too and often come in multi-colored bags of gold, red and purple.
Use a plant-based butter for dairy-free or vegan.
Mix up the herbs that you use.
Add a little red chili pepper flakes for a kick.

For a delicious variation, gently smash them after cooking then bake them briefly in a hot oven (or under the broiler) sprinkled with parmesan cheese and serve with a little sour cream or Greek yogurt on the side. So good. Sprinkle the herbs over the top for color. Chives work well for this.

If you love potatoes, here's another delicious recipe for baked Parmesan potato wedges made with larger yellow potatoes.

Recipe Instructions

Potato Prep

How do you clean Dutch potatoes? Scrub them with a soft vegetable brush. A produce wash like this does more than just water.
Do you have to peel Baby Dutch Yellow Potatoes? No, you eat them with the peel on. Those peels are good for you with fiber, potassium, and vitamin C, plus the skins are tender.

Cooking Potatoes

Cooking baby dutch potatoes in a gray pot.

Step 1: Place potatoes in cold water (salted) and bring to a simmer over medium heat. Cook until they are tender when pierced with the tip of a paring knife. Cooking time is about 10 minutes. Why salted water for potatoes? Because it brings out the flavor of the potatoes.

Baby gold potatoes in a colander after cooking.

Step 2: Drain cooked baby Dutch potatoes in a colander or strainer.

Cooked baby potatoes covered in fresh herbs in a pot.

Step 3: Add the butter and a little olive oil, plus cooked baby potatoes back to the warm pot. Sprinkle with the salt, pepper, and garlic, and 2-3 tablespoons of chopped herbs. Stir to coat the potatoes.

Dutch potatoes are ready to serve. Either hot or cold, they are simply delicious. Sprinkle with any additional salt, pepper, herbs and Parmesan cheese (optional).

Herbed baby potatoes in a white bowl at the table for serving.

Chef's Tip: Dry herbs chop much better than wet herbs. Wash your herbs and dry them rolled in paper towels and allow them to sit on the counter for awhile to dry (or use a salad spinner).

How Else Can I Cook Dutch Potatoes?

Baby Dutch potatoes are delicious oven roasted on a sheet pan or steamed on the stovetop in a steamer basket over a little boiling water. I've even cooked them until tender and finished them on the grill in a grill basket. Oh, and did I say they make terrific potato salads?

Serving Suggestions

Dutch Potatoes can be served hot, room temperature or even chilled. They are great with baked chicken breast, and any kind of meat like roast beef or grilled steak. Almost any main dish. Try them for brunch with softly scrambled eggs and some crisp bacon on the side with a sprinkle of green onions.

Leftovers

Leftover Dutch potatoes will keep 4-5 days in the refrigerator in an airtight container. You can also chop them up and use them for potato salad. See notes in recipe card.

At the table, a white bowl of golden herbed baby Dutch potatoes wtih herbs and Parmesan.

Recipe FAQs

What kind of potatoes are Dutch potatoes?

They are categorized as waxy potatoes as they remain dense and moist when cooked and hold their shape versus starchy like russets. For more on potato varieties here's a fun article.

What is the difference between baby potatoes and regular potatoes?

Baby potatoes are very small potatoes, with thinner skins and less starch than their larger potato cousins like russet potatoes, Yukon gold or sweet potatoes. They are younger potatoes and harvested earlier (new potatoes). The Baby Dutch Yellow Potato is naturally resistant to greening and sprouting (less light sensitive) so they have good shelf life.

Are Baby Dutch Yellow potatoes healthy?

Yes, for most people they are. In a 4-ounce serving there is 90 Kcals, 0 fat, 20 grams of carbs, 2 grams of fiber and 2 grams protein and 1 gram of natural sugar. As well, they provide vitamin C, vitamin B6, potassium and manganese.

More Simple Side Dish Recipes

For more side dish ideas, please check out the side dishes category.

⭐️Did you Make This Recipe?

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

📖 Recipe

Baby dutch yellow potatoes wtih herbs and Parmesan cheese.

Buttery Dutch Potatoes

Sally Cameron

Buy the Melissas Baby Dutch Yellow Potatoes, pee wee potatoes or other very small baby potatoes for this recipe. Dutch potatoes work beautifully as a side dish for many dinners, or cold the next day turned into potato salad, even with eggs for breakfast and brunch.

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 5

Cook Time 10

Water to boil 10

Total Time 25

Course Side Dish

Cuisine American

Servings servings

Calories 213 kcal

Ingredients

▢ 1 ½ pounds baby Dutch potatoes 1 bag
▢ 1 tablespoon unsalted butter or plant butter
▢ 1 tablespoon olive oil
▢ 1 teaspoon sea salt divided use
▢ ¼ teaspoon black pepper
▢ ¼ teaspoon granulated garlic
▢ 2-3 tablespoons fresh chopped herbs parsley, chives, thyme, oregano, chervil, rosemary, combination, dill.
▢ 2 tablespoons grated Parmesan cheese optional garnish

Instructions

Cook the Potatoes

Place potatoes in a large pot like a Dutch oven and cover with an inch of cold water. Add ¾ teaspoon salt to the water to season the potatoes and bring out their flavor. Bring the water almost a boil, turn down and simmer on medium-low until tender with pierced with a sharp knife tip, about 20 minutes.

Drain the Potatoes

When the potatoes are cooked to tender, drain in a colander or strainer. Add the potatoes back to the hot cooking pot to finish.

Finish the Potatoes

To finish potatoes, add the butter and oil to the pot over medium-low heat. When warm, add last ¼ teaspoon of salt, the pepper, and garlic, then add potatoes and turn them over with a large spoon to coat. Toss with the herbs and serve.

Notes

If you want potato salad the next day, refrigerate leftover potatoes in an airtight container. To make potato salad, halve cold potatoes, add a little finely diced celery, mayonnaise, a little Dijon mustard, and a little finely chopped onion or shallot. Season to taste with salt, pepper and a lemon zest for a fresh twist if desired.

Baby Dutch Yellow Potatoes can be cooked 3-4 days ahead of time, cooled and refrigerated until just before serving. Finished with melted butter, oil, and herbs. Serve warm, room temperature or chilled. Reheat in a pot on the stovetop with a lid on or in the oven.

Nutrition

Calories: 213kcalCarbohydrates: 40gProtein: 5gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 5mgSodium: 209mgPotassium: 965mgFiber: 5gSugar: 2gVitamin A: 176IUVitamin C: 46mgCalcium: 30mgIron: 2mg

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

Creamy Sun-Dried Tomato Pesto Pasta

07/13/2024 by Sally Cameron Leave a Comment

Love creamy pastas? This sun-dried tomato pesto pasta combines the rich flavors of sun-dried tomato pesto and whipped ricotta for an irresistibly creamy sauce. Made in minutes in a food processor, toss it with hot cooked noodles for a satisfying gourmet meal. Use your favorite pasta shape to catch every bite of the luxurious sauce. Versatile, it works perfectly as a dip too, served with veggies, crackers, or crisp crostini.

A white bowl of creamy sun-dried tomato pesto pasta with basil leaves , pine nuts, toasted bread, parmesan.

Following my homemade sun-dried tomato pesto (also calIed red pesto or pesto rosso) I had to share this companion recipe. With the pesto made and a tub of ricotta on hand, I thought why not combine them? It came out amazing! Friends immediately asked for the recipe. Savory and creamy, pesto and whipped ricotta make natural partners for a terrific sauce or dip.

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Why You'll like This Recipe

An easy pasta recipe, make it in a matter of minutes with a food processor.
Make the pesto ahead of time for for busy weeknights.
Whip the sauce together at serving time or before.
A gluten-free recipe (with gluten-free pasta).

This would be good made with a traditional green basil pesto too, like this Pesto Genovese.

Sun-Dried Tomato Pesto Pasta Ingredients

Ingredients for red pesto pasta on a marble counter with a bowl of pasta.

Pasta: Use your favorite, either gluten-free or wheat pasta. For the best shapes to hold up to creamy sauces, check out the pasta guide below.
Ricotta cheese: I use whole milk ricotta for rich creaminess instead of heavy cream or cream cheese.
Sun-dried tomato pesto: Takes just minutes to make. Homemade pesto is the best (and easy!), but purchased works too.
Oil: Extra virgin olive oil is my top choice, but avocado oil works too.
Lemon juice: Lifts the flavor and balances the richness.

Optional Garnishes for dun-dried tomato pesto pasta

Fresh herbs: Add fresh basil leaves as garnish, or Italian parsley.
Parmesan cheese: Extra to use as garnish if desired.
Red pepper flakes: For a little more heat.

Please see the recipe card for measurements.

Chef Sally's pesto rosso: To make sun-dried tomato pesto, you need just a few items. An 8-ounce jar of sun-dried tomatoes in extra virgin olive oil, pine nuts, parmesan, olive oil, lemon, garlic, and basil. See the link above for details. It's great make-ahead recipe. For substitutions with sun dried tomato pesto, check the substitutions section in the post.

To add some protein to this creamy pasta dish, flake in some homemade smoked salmon. It's a delicious combination.

Substitutions and Variations

This works well with the more common basil pesto too! Whip the ricotta cheese and enough pesto together until it tastes as you prefer, then add lemon juice and olive oil if needed.
To add protein for meat eaters, try sliced grilled chicken or cooked Italian sausages. Seafood like grilled shrimp and even salmon work well too.

If you love to make homemade sauces, try my gluten-free bbq sauce! It has a nice kick and deep flavors for just about anything going on the grill.

Recipe Instructions

First, start a large pot of water for the pasta and add a little salt. Cook according to the package instructions until just al dente, then drain. Save a half cup of pasta water in case you want to loosen the sauce. While the pasta cooks, start the sauce. It takes just a minute.

Rich reddish brown sun-dried tomato pesto on a spoon. — **Step 1: Make the red pesto. Add all ingredients to a food processor and process until fairly smooth.**

Food processor bowl with ricotta cheese, pesto, oil, and lemon juice to be pureed into a sauce. — **Step 2: Add ricotta, sun-dried tomato pesto, oil, and lemon juice to the food processor.**

Creamy orange tomato pesto sauce, finished in a food processor workbowl. — **Step 3: Puree until smooth and creamy, ready for pasta**, **or...**

Sun-dried tomato whipped ricotta dip in a white bowl with pine nuts and basil. — **Step 4: Scoop it into a bowl as a dip.**

Choosing the Right Pasta

A white bowl of sun-dried tomato pesto pasta with basil and parmesan garnish.

What type of pasta works best with this sauce? When it comes to pairing pasta shapes with richer, creamier sauces, certain types of pasta excel due to their ability to hold and complement the sauce effectively. Here are some of the best pasta shapes for richer sauces like sun-dried tomato pesto with whipped ricotta:

Fettuccine: The flat surface of fettuccine allows the creamy sauce to cling well, making it a classic choice for Alfredo and other creamy sauces .
Tagliatelle: The wide, flat shape of tagliatelle is perfect for thick, creamy sauces, ensuring that each bite is coated evenly. It's a little narrower than fettuccine.
Rigatoni: The characteristic ridges and hollow center trap creamy sauces, providing a satisfying bite with every mouthful.
Penne: The short tubes with ridges cut at an angle trap creamy sauces like rigatoni and go well with creamy sauces.
Fusilli: WIth sort of a corkscrew shape, there's lot's of room for the pasta to be coated with creamy sauce. Another good corkscrew shape is cavatappi.

Love pasta salad? Try this terrific Caesar pasta salad, with chicken or without.

Chef Sally's tip: Want to know more about pasta shapes? Check out the pasta shapes dictionary for lots of fun facts.

Serving Suggestions

Toss sun-dried tomato pesto pasta sauce with your favorite pasta while it's hot, right after draining. Save a little of the pasta water to loosen it up a bit if needed. What I do is make a batch, use it for snacking as a dip, then turn the rest into this sauce with the whipped ricotta for making pesto pasta.

Can you freeze this? Can and should are two different things. Ricotta does not freeze well and gets grainy upon thawing so I advise making it fresh and using within 5 days. If you want to try freezing it, after thawing re-whip in a food processor and make any adjustments preferred with lemon juice or olive oil.

Recipe FAQs

Can I make the pesto ahead of time?

Pesto can be made ahead of time and refrigerated for up to a week or even frozen in ice cube trays for several months.

Can I add protein to the dish?

Absolutely. To add protein, try sliced grilled chicken, cooked or grilled shrimp, or baked or grilled salmon.

What can I serve with sun-dried tomato pesto pasta?

It pairs well with a side salad, garlic bread, or as a dip with fresh veggies, crackers, or crostini.

Looking for More Pasta Recipes?

For three more sauces that pair well with pasta, try this bolognese made with ground bison, easy tomato marinara (red pasta sauce), or meaty mushroom marinara.

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

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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

Smoked Salmon on a Pellet Grill

09/23/2025 by Sally Cameron Leave a Comment

Smoked salmon on a pellet grill is flavorful, surprisingly easy, and always better when you make it yourself. This traditional hot-smoking method uses a simple salt-and-sugar dry brine, called a cure, plus low-temperature smoke to create tender, lightly smoky salmon with a rich color and deep flavor. Serve it as part of an appetizer spread, for brunch with eggs, or flaked into salads, grain bowls, or in pasta.

Bright orange smoked salmon chunks on a white board with lemon wedges and capers in the back.

Most people are familiar with cold-smoked salmon-thinly sliced and silky, often served on bagels or charcuterie boards. But smoked salmon on a pellet grill is different. Pellet smoked salmon is hot-smoked, gently cooked at 180°F, until tender and flaky with a lightly smoky flavor and a subtle lacquered finish. It's delicious served many ways and easy to do at home wtih a pellet grill or smoker.

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Why You'll Love Pellet Smoked Salmon

Incredible flavor - Gently smoked with a hint of sweetness and subtle spice.
Better than store-bought - Fresher taste, cleaner ingredients, no preservatives.
Versatile - Serve flaked into salads, grain bowls, pasta, as appetizer platters, and many other ways
Simple ingredients - Just salmon, salt, sugar, and a few pantry spices.

For a relatively quick smoking recipe, try my smoked chicken breasts, with boneless skinless chicken breasts.

Ingredients You'll Need

Ingredients for smoked salmon on a gray kitchen counter.

Salmon - My preference is fresh wild King (Chinook) salmon when it's available. Choose a center-cut fillet for even thickness and the most tender results. Coho or farmed salmon also work, and frozen fillets as well. Notes below.
Sugar - Light brown sugar adds a subtle molasses depth, while white sugar gives a cleaner, more neutral flavor. Either will balance the salt and help with caramelization.
Salt - Use kosher salt. Because salt densities differ, the amount must be adjusted by brand (see below).
Spices - A simple blend of granulated garlic, onion powder, and smoked paprika enhances the cure without overpowering the natural flavor of the salmon.

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

Chef's Tip - How Much Salmon to Buy
Smoked salmon loses about 25-30% of its weight during curing and smoking. A 1 ¼-pound fillet will finish closer to 13-14 ounces after shrinkage and trimming the skin. Plan on 4-6 ounces cooked salmon per person for a main dish, or 2 ounces if serving as an appetizer.

For an easy, fast salmon recipe, try these steamed salmon fillets.

The Best Salmon for Pellet Smoking

Here's what to know:

King salmon (Chinook): The richest and fattiest of the wild salmon, with a buttery texture that stays moist during smoking. Thick fillets may take a little longer to reach temperature, but King is the most forgiving.
Coho salmon: Leaner and milder than King, with medium fat content. Often sold in thinner fillets, so it may smoke a bit faster at lower temperatures.
Sockeye salmon: Famous for its deep red color and bold flavor. Very lean, so it can dry out quickly-watch the internal temperature closely.
Farmed salmon: Widely available and a reliable option if wild isn't on hand. Most farmed salmon is Atlantic (a different species than King), with flavor and sustainability ratings that vary. Scottish and British Columbia farmed salmon are often better, while premium New Zealand Ōra King is considered the gold standard.

For sustainability ratings, check Monterey Bay Aquarium's Seafood Watch guide on salmon.

Fresh Salmon vs. Frozen Salmon

Frozen, thawed salmon can be smoked as well as fresh. Sometimes it's preferred because freezing kills parasites and may firm the flesh. Success depends on proper handling:

Freeze quickly in airtight packaging to minimize ice crystals.
Thaw slowly in the refrigerator for best texture.
After thawing, follow my curing process, then place the salmon uncovered on a rack in the refrigerator. This step forms a pellicle-a dry, slightly tacky surface that's essential for helping the smoke adhere and builds flavor.

Substitutions and Variations

Spice it up - Try a pinch of cayenne, chipotle powder, ground coriander, or cumin in the dry brine for added flavor.
Glaze at the end - For a different finish, glaze the salmon during the last 15 minutes of smoking. Maple adds a subtle caramel note, while a Dijon-honey glaze brings tangy balance. For spice lovers, stir maple with a pinch of cayenne or chipotle.

Love salsa? Try this smoked salsa recipe!

Chef's Tip - The Pellicle
The pellicle is the thin, tacky surface that develops on cured salmon during drying allowing smoke to better adhere during the smoking process. It may look shiny and feel sticky, but that's exactly what you want. It also helps create richer flavor, a glossy finish, and deep color. Don't skip this step: a well-formed pellicle is the difference between average smoked salmon and exceptional results.

How to Smoke Salmon on a Pellet Grill

Plan ahead: Smoked salmon takes approximately 24 hours start to finish-allow up to 12 hours for curing, 12 hours for drying, and about 3 hours of smoking, depending on the thickness of your salmon and the smoker temperature you choose.

Bright orange salmon filet showing pin bones removed on a metal tray.

Unwrap the salmon and remove and pin bones. Leave the skin on as it protect the flesh and make easier to handle.

Salmon fillet covered in a smoking cure with bronw sugar, salt, and spices.

Mix the cure and cover the salmon in a good layer, patting it on. Use a rimmed baking sheet with parchment.

Plastic wrapped salmon filet covered in smoking cure for the curing phase.

Wrap curing fillet well in plastic film. Place in the refrigerator for 10-12 hours.

Salmon filet after curing with sugar and salt with excess liquid on tray.

After curing, unwrap the cured salmon fillet.

Salmon filet rinsed after curing to dry for smoking.

Rinse the cure from the fillet and pat dry with paper towels.

Raw king salmon fillet drying on a wire rack in the refrigerator.

Place the fillet on a wire rack if possible (for air flow) and dry 10-13 hours in the refrigerator.

Salmon fillet on a wire rack after drying and formation of the pellicle.

The cured and dry fillet, now with a pellicle formed for smoking.

Smoked salmon on a pellet grill cooked to 140°F per digital thermometer.

Set pellet grill to 180F and smoke for 3 - 3 ½ hours or until 140F is reached. Check the grill occasionally and pellet levels.

The bottom of a smoked salmon fillet being skinned and trimmed.

After smoking, turn the fillet over and peel off the skin, and if desired, scrape off the bloodline with a paring knife.

Finished and ready to serve, a pellet grill smoked salmon fillet.

The finished smoking process and smoked salmon, ready to enjoy.

How Long to Smoke Salmon on a Pellet Grill

Cook to temperature, not just time. Salmon is done when it reaches 140°F internal in the thickest part.
At 180°F grill temp, a 1-1.5 lb fillet usually takes 3 - 3 ½ hours.
Thicker King salmon fillets may run a little longer; thinner Coho or Sockeye may finish sooner.
You can run the smoker hotter (200-225°F) to cook faster, but you'll get less smoke flavor and risk more albumin leakage (the white protein spots), which is not as attractive. I do not recommend going hotter.

Appetizer plates of smoked salmon on bread with whipped ricotta, capers, dill, and red onion.

Serving Ideas for Smoked Salmon

Smoked salmon is a versatile ingredient that works for breakfast, brunch, appetizers, and main dishes:

With classic bagels and cream cheese.
Flaked into fresh, colorful salads.
Creative appetizers like topping deviled eggs or cucumber bites.
Breakfast favorites: with eggs, avocado toast, or smoked salmon hash.
Lunch & dinner: tossed into pasta, risotto, or grain bowls; layered on pizza; rolled into sushi or wraps.
Appetizer platters: with capers, onions, and dill, or simply served on crackers with cream cheese or whipped ricotta.

Storing Smoked Salmon

Hot-smoked salmon keeps well in the refrigerator for 3 to 5 days in an airtight container. The flavor actually deepens a little after resting overnight, so don't feel like you need to eat it all right away.

Freezing Tips

Pellet smoked salmon freezes well. Once cooled, portion into serving sizes, wrap tightly in plastic wrap, and place in a freezer-safe bag or airtight container. Label and date it, then freeze for up to 2 months. Thaw overnight in the refrigerator for the best texture.

While it might not be as tender and moist as freshly smoked, it's still excellent flaked into salads, pasta dishes, or scrambled eggs.

Recipe FAQs

Are there different ways to smoke salmon?

Yes. Some recipes hot-smoke salmon at higher temps (around 225°F) for a firmer, flakier texture. Others, like this recipe, use a more traditional hot-smoking method-lower and slower at 165-185°F-for tender salmon with deeper smoke flavor. There's also cold-smoked salmon, which is cured and smoked at temps below 86° (usually done in commercial settings with special equipment), not usually done at home.

What is gravlax?

Gravlax is salmon that's cured with a mixture of salt, sugar, and fresh herbs-traditionally lots of dill-for 2-3 days in the refrigerator. Unlike smoked salmon, it's never smoked, so the flavor is delicate, herbal, and silky.

What internal temperature should smoked salmon be cooked to?

The USDA says 145°F, but you can take it to 140°F for a more tender texture, up to 150°F for firmer texture.

What type of wood is best for smoking salmon on a pellet grill?

Many people prefer alder, apple, or cherry (mild woods). Avoid mesquite or hickory as they are too strong. Pecan can be nice. I generally use a blend.

Can you smoke frozen salmon on a pellet grill?

Yes, but the salmon must be completely thawed first for even curing and smoking. Thaw it slowly in the refrigerator overnight, then follow the same curing, drying, and smoking process.

More Pellet Grill Recipes

Love your pellet grill? Me too! Check out more pellet grill recipes and grilling recipes on the grill and smoker recipe index page.

Did You Make This Recipe?

If you make this smoked salmon, please add your comment and let me know what version you made. I appreciate your feedback and enjoy hearing from you. They really help other readers. If you loved it, please give it a 5-star rating!

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Green Juice with Cabbage and Celery

01/19/2021 by Sally Cameron Leave a Comment

Ever juice cabbage? This beautiful green juice with cabbage also has celery juice. Celery juice and cabbage juice are a great pairing with a crisp, clean, almost sweet flavor and a beautiful light green color. And with the health benefits of cabbage juice, this is one healthy healing juice. If you're a fan of celery juice and green juice, add this recipe to your juicing routine. Cabbage: it's for more than coleslaw and tacos!

green cabbage juice | afoodcentriclife.com

This green cabbage celery juice is my new go-to green juice. One day I was making celery juice and ran out except for a big head of green cabbage. I'd never juiced cabbage but thought, why not? Try it. Cabbage is for more than coleslaw, sauerkraut, taco filling, and stir fry (but it's good there too).

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Recipe Ingredients

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

Please see recipe card for measurements.

Cabbage: use green cabbage for this juice.
Celery: Blends nicely with the cabbage, lemon and apple, and buy organic.
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.

Recipe Instructions

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.

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

Studies recognize cabbage juice, referred to as vitamin U, for it's effectiveness in normalizing gastric and intestinal function. It's healing for peptic ulcers commonly caused by a Helicobacter pylori bacterial infection in the digestive system.

The H. pylori bacteria attacks the stomach lining and in some people leads to ulcers and an inflammatory condition called gastritis. As someone who's had an H. pylori infection, it's not something I'd wish on anyone. I experienced crippling stomach aches, bloating, burping, and other unpleasant symptoms.

If you're experiencing ongoing intestinal problems, please work with your healthcare provider to understand what's causing the problem and find treatments options.

green cabbage celery juice | afoodcentriclife.com

Juicing Tips

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. I use Eat Cleaner to safely wash my produce.

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.

Juices made with the Slowstar hold for 24 hours in the refrigerator and up to 72 hours for the Greenstar with minimal loss of nutrition. If you love to juice, these machines are a worthwhile investment in both time and money.

For Histamine Intolerance

As citrus is high in histamines, you can leave it out. It does have a better flavor with it and lemon lifts the flavor. I am ok with this this juice but do what works best for you.

More Recipes

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

⭐️Did you Make This Recipe?

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

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Green Juice with Cabbage and Celery

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

Total Time 10

Course Beverage, Juice

Cuisine American

Servings 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
▢ 1 small lemon

Instructions

After washing all produce, process vegetables through your juicer according to the manufacturers directions for your particular juicer. it's best enjoyed right away.

Notes

Nutrition

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

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

Pasta Shells Stuffed With Ricotta

12/05/2011 by Sally Cameron Leave a Comment

Pasta shells stuffed with ricotta are classic Italian-American comfort food-cheesy, creamy, and baked in marinara until golden and bubbling. This easy vegetarian stuffed shells recipe is hearty, family-friendly, and freezer-ready. I like to add spinach or kale to the ricotta filling for extra flavor and color, then finish with a sprinkle of Parmesan. They also freeze beautifully for make-ahead meals. Make them with gluten-free pasta shells or wheat pasta shells.

An oval baking dish of pasta stuffed with ricotta, kale and topped with cheese and marinara.

Pasta shells stuffed with ricotta are one of those recipes I've made for years, and it's still a reader favorite. Baked in marinara with plenty of cheese until hot and bubbling, this cozy dinner is easy to make and always disappears fast. I've even made double and triple batches for parties to feed a crowd-with great success.

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Why You'll Love Pasta Shells Stuffed With Ricotta

Hearty Italian-American classic - Cheesy, cozy comfort food that's always a crowd-pleaser.
Vegetarian-friendly - Meatless, so it's perfect for Meatless Mondays or a satisfying vegetarian dinner.
Make-ahead & freezer-friendly - Prep in steps, refrigerate until ready to bake, or freeze extras for an easy meal later.
Pasta flexibility - Use jumbo gluten-free or wheat jumbo shells, or use manicotti if shells are not available.

Love ricotta like I do? Try this easy whipped ricotta dip.

Ingredients You'll Need

Jumbo pasta shells - Look for boxes labeled jumbo shells (wheat) or gluten-free shells; gluten-free manicotti also works for stuffing. See option below for lasagna rolls.
Kale or spinach - Lacinato kale (also called Italian or dino kale) for body and color, but spinach is the classic choice and an option.
Olive oil - Extra virgin olive oil for sautéing and flavor.
Onion - White, yellow, or brown onions all work here.
Ricotta cheese - Whole milk ricotta gives the richest, creamiest filling, though low-fat ricotta can be used.
Garlic - Fresh garlic cloves are best; garlic puree works in a pinch.
Egg - Binds the ricotta filling, adds protein, and keeps it creamy.
Parmesan cheese - Freshly grated Parmesan adds sharp, nutty flavor; buy a block and grate for the best taste.
Herbs - Fresh flat-leaf parsley for brightness plus dried Italian seasoning for depth.
Spices - A pinch of nutmeg enhances the ricotta, and red chili flakes add gentle heat.
Pasta sauce - Use your favorite jarred marinara or make a batch of my easy homemade pasta sauce a day ahead (it freezes beautifully).

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

For homemade pasta sauce recipes, try this mushroom sauce for pasta. It's rich and hearty.

Substitutions and Variations

Spinach instead of kale - Fresh spinach works beautifully in the ricotta filling. Frozen spinach also works; just thaw it completely, cook it, and press out as much water as possible so the filling isn't watery.
Herb flexibility - Basil or oregano can stand in for Italian seasoning if that's what you have.
No shells? Make lasagna rolls - Cook lasagna noodles and trim them to about 6 inches. Place ¼ cup of the filling on one end, roll it up, and lay flat in the casserole dish. Top with sauce and bake. Works with wheat or gluten-free lasagna noodles if jumbo shells aren't available.

For a stand alone spinach and ricotta filling, try this ricotta cheese filling recipe.

How to Make Pasta Shells Stuffed With Ricotta

Start a large pot of water to boil for the kale and shells and set aside a clean kitchen towel for the cooked pasta shells.

Slicing the tough center ribs from kale leaves on a cutting board.

Trim center stem from kale leaves and chop crosswise into thin ribbons. Cook in boiling salted water 2 minutes.

Shocking cooked kale in ice water to stop the cooking process and chill leaves.

Plunge cooked kale into ice water to stop the cooking process and chill. Drain and dry. A salad spinner works well. Keep water boiling for pasta.

Cooked jumbo pasta shells cooling on a red striped kitchen towel.

Cook the pasta shells according to package directions. Drain off water, cool on a kitchen towel.

Greens, ricotta, eggs, cheese, and spices in a glass bowl for ricotta filling.

Cook the onion and garlic in olive oil, add chopped kale. Mix in a medium bowl with the cheeses, eggs and herbs until smooth for filling.

A white casserole dish of pasta shells stiffed with ricotta and kale getting ready to bake.

Stuff the shells by hand with a large spoon, like a soup spoon or table spoon, then arrange the shells into a baking casserole dish. Cover with your favorite tomato sauce and bake.

For another classic pasta dish, try this lasagna with no-boil noodles, either gluten-free or not.

How to Serve Pasta Shells Stuffed With Ricotta

Once the pasta shells are baked and piping hot, serve them family-style straight from the casserole dish or spoon portions into wide, shallow bowls along with the sauce. Set out plenty of freshly grated Parmesan. A crisp green salad adds freshness, and gluten-free garlic toast makes the classic pairing complete.

Freezing and Heating Tips

To freeze - Stuffed pasta shells freeze well for future meals. Place portions in small airtight containers, cover with extra sauce to keep them moist, then label and date before freezing. Properly stored, they'll last for about 3 months.
To thaw - The safest way to thaw is over night in the refrigerator. Don't thaw on the counter as that is not food safe.
To re-heat - Pre-heat the oven to 350F. Place oven safe containers on a rimmed baking sheet for easier handling, cover with foil, and heat until the shells reached 165°F measured internally with a digital thermometer. Add fresh Parmesan at serving.

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

More Pasta Recipes

If you love pasta shells stuffed with ricotta, here are a few more pasta dishes to try next, from soup to salad or more entree dishes.

Did You Make This Recipe?

If you make pasta stuffed shells with ricotta, please let me know how they came out. I appreciate your comments and am always here to answer questions. Your comments help other readers too.

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Gluten Free Lasagna (no boil noodles)

02/28/2011 by Sally Cameron 7 Comments

Gluten free lasagna is pure comfort food-cheesy, hearty, and baked until golden and bubbling. My version uses gluten-free no-boil noodles (no precooking required!) and a rich sauce with ground chicken sausage for extra protein. It's cozy, family-friendly, and just as satisfying as the traditional classic. Not gluten-free? Use the wheat no-boil noodles. I've made it both ways (but you won't taste the difference).

A big slice of lasagna with layers of cheese and sauce on a white plate.

This recipe has been one of my tried-and-true favorites for more than 15 years. I first made it with wheat no-boil noodles, then had to set it aside after going gluten-free. When gluten-free no-boil noodles came to market, I could bring back my easy gluten free lasagna just the way I loved it. The good news? It works beautifully with either type of noodle, so everyone can enjoy this hearty baked pasta dish-and the no-boil noodles make it lighter, faster, and easier to prepare.

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Why You'll love Gluten-Free Lasagna

Gluten-free or wheat-your choice - Works with either gluten-free no-boil noodles (also called oven-ready noodles) or traditional wheat no-boil noodles.
Lighter and easier - No-boil noodles mean no precooking, fewer dishes, and a lighter texture.
Cozy comfort food - Layers of sauce, cheese, and pasta baked until bubbly and golden.
Perfect for gatherings - A hearty dish that feeds a crowd, ideal for family dinners or special occasions.

Chef's Tips: How to Make Gluten-Free Lasagna Ahead
You can assemble this lasagna in about 1 hour, then let the oven do the rest. For busy days, make it ahead in the morning and refrigerate until it's time to bake.

Ingredients You'll Need

Lasagna Sauce

Olive oil - extra-virgin for sautéing and flavor.
Onion - aromatic base; yellow, white, or sweet.
Garlic - fresh cloves, minced.
Pre-cooked chicken sausage - adds savory protein and flavor (substitute your favorite sausage).
Fennel seed - ground fennel seed (or a pinch of wild fennel pollen) for a subtle licorice warmth.
Red wine (optional) - adds depth; use a splash if you like.
Canned crushed tomatoes - the sauce backbone; use good-quality tomatoes.

Lasagna Filling

Ricotta cheese - whole-milk ricotta for richest creaminess (low-fat works if you prefer).
Parmesan cheese - freshly grated for salty, umami depth.
Basil - fresh torn leaves are best; dried basil will work.
Oregano - fresh or dried, to taste.
Egg - binds the ricotta filling so it holds when sliced.

Noodles & Cheese

No-boil lasagna noodles - oven-ready; choose gluten-free or wheat based on your needs.
Mozzarella - fresh-style mozzarella for melt and pull (avoid pre-shredded bagged cheese if you can).
Parmesan (for topping) - freshly grated to finish.

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

How to Make Gluten-Free Lasagna

Note - The quick sauce for my lasagna might be juicier that you expect, but the no-boil noodles need liquid to rehydrate.

Get your sub-recipes and prep done ahead of starting to build the lasagna. Choose an 8"x8" (2/1 2 - 3" deep) casserole dish. Follow the photos for how to build your lasagna and read the recipe before you start.

Make the Sauce

Pulse the sausage in a food processor to grind it fairly fine (or chop fine by hand). Heat olive oil in a large saucepan (4-5 quarts) over medium heat. Add onion and cook until softened, stirring. Add garlic and cook 60 seconds, then add the fennel, sausage and red wine. Stir and cook a few minutes until the wine is almost gone, then add the tomatoes, salt and peppers.

Swirl a little water in the tomato can to wash it out and pour into the pan. Add the crushed tomatoes and simmer the sauce for a few minutes to incorporate the flavors. Simmer for 30 minutes. Set aside and cool.

Make the filling

In a large mixing bowl combine the ricotta, Parmesan, herbs, egg, and seasoning.

Building the Lasagna

Think sauce>noodles>cheese for the layers.

Spray the baking dish with avocado oil spray.
Place ½ cup of the sauce in the bottom of an 8×8 stoneware or glass baking dish.
Place two noodles on the bottom. Top with ⅓ of the ricotta mixture. Layer on ⅓ of the mozzarella. Top with ½ cup of sauce.
Next two layers, repeat with noodles, ricotta, mozzarella, and sauce. For the top layer, place the last two noodles, cover with the remaining sauce and top with Parmesan.

Bake the Lasagna Now

If serving right away. Pre-heat the oven to 400 degrees.

If eating within a few hours, spray a piece of foil with non-stick spray and cover the baking dish. Place dish on a rimmed baking sheet and bake for 30 minutes covered. Then remove foil and bake another 30 minutes. Allow to stand for 10 minutes before slicing and serving.

Bake the Lasagna Later

Spray a piece of foil with non-stick spray and cover the baking dish. Place in the refrigerator for a few hours until ready to bake. 60 minutes before baking, remove the dish from the refrigerator. Pre-heat oven to 400 degrees. Bake 30 minutes covered with foil and 30 minutes without foil. Allow to stand 10 minutes, then slice and serve.

Freeze any leftovers in single portions or save for a meal the next day.

For another filled pasta recipe that's less work, try these stuffed pasta shells.

Serving Suggestions

Gluten-free lasagna is a complete meal on its own. Pair it with a big tossed green salad and a simple balsamic vinaigrette. If you'd like to round it out further, add a batch of gluten-free garlic toast for the perfect comfort-food dinner.

Storage and Freezing

Gluten-free lasagna will keep for up to 4 days in the refrigerator when tightly covered. Reheat in a 350°F oven, covered with foil, until the center reaches 165°F. Individual portions can also be reheated in the microwave until hot. Freezing tips below.

Recipe FAQs

Do gluten-free no-boil noodles really work?

Yes! Today's gluten-free no-boil noodles bake up beautifully, just like the traditional wheat version. They keep the process faster and lighter with no precooking required. It's all I use!

Can I make this recipe ahead of time?

Absolutely. Assemble the lasagna in the morning, cover, and refrigerate until baking. Add a few extra minutes of oven time if it's going in cold from the fridge. If you can let it stand at room temperature for awhile before baking, that helps.

Does this recipe freeze well?

Yes. You can freeze the whole lasagna or individual portions for up to 3 months. For best results, thaw overnight in the refrigerator before reheating or baking. While some sources suggest baking straight from frozen, it can take a very long time to heat through, so I recommend thawing first for even cooking.

Did You Make This?

If you make gluten-free lasagna, please let me know how it came out for you and how you enjoyed it. I love to hear from you and other readers appreciate it too. And consider leaving a star rating please. Any questions, I am here to help.

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Corn Souffle (From Scratch No Jiffy Mix)

09/18/2025 by Sally Cameron Leave a Comment

This easy corn soufflé side dish delivers all the comfort of the classic without a box of Jiffy mix. This light, cheesy version is made from scratch with fresh or frozen corn, creamy half and half, and a blend of cheeses. It bakes up golden and puffed, with a custardy interior that's perfect for holiday dinners with roast turkey or weeknight chicken. Naturally gluten-free when made with gluten-free cornmeal.

A golden corn souffle casserole in a glass baking dish with corn cobs and parmesan nearby.

I wanted a corn side dish that felt worthy of company dinners but didn't rely on a box mix. This from-scratch corn soufflé delivers all the comfort of the classic-light, cheesy, and custardy-without the Jiffy. In summer I use fresh corn, but frozen works beautifully too, which means it's just as perfect for holiday dinners with roast turkey or weeknight chicken.

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Why You'll Love This Corn Souffle

Easy holiday side dish - perfect for Thanksgiving, Christmas, or Sunday dinner.
From scratch, no box mix - light and cheesy with clean ingredients.
Naturally gluten-free - when made with gluten-free cornmeal.
Make-ahead friendly - prep early, fold in egg whites and bake before serving.

I created this recipe to go with my smoked pork tenderloin, what a combo!

Chef's Tip - Corn Soufflé vs. Corn Pudding vs. Corn Casserole
Corn pudding is usually creamier and looser, often made with creamed corn for a custard-like texture. Corn casserole can be denser, especially when made with Jiffy mix. This corn soufflé is lighter and airier, with a puffed top from whipped egg whites and a soft, custardy center - simply from scratch, no box mix needed.

Ingredients You'll Need

Ingredients for corn souffle in glass prep bowls on a counter with corn kernels, cheeses, eggs, cornmeal.

Corn - Fresh corn, cut from the cob, or frozen corn, fully thawed.
Dairy - Use half-and-half for a creamy soufflé.
Egg yolks - Form the custardy base of the soufflé.
Egg whites - Whipped for lift, replacing baking soda or powder.
Butter - Unsalted butter for the base.
Cornmeal - Fine-ground cornmeal, not polenta or coarse-ground.
Cayenne - A pinch adds a little spice (optional).
Cheeses - Gruyere or white cheddar for creaminess, plus parmesan for a salty, nutty finish. Fontina, or yellow cheddar work as well.
Honey - A mild flavored honey such as orange blossom or use zero0sugar hone based on monk fruit.

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

Chef's Tip - Why No Jiffy Mix?
Most corn soufflé recipes call for Jiffy mix - a boxed corn muffin mix with added sugar, preservatives, and wheat flour. I skip it so I can control the flavor, texture, and ingredients (and keep it gluten-free). This from-scratch version is just as easy, with a fresher, cleaner taste, no boxes needed.

Substitutions & Variations

These easy corn soufflé variations let you customize the recipe for different flavor profiles while keeping it light, fluffy, and perfectly baked every time.

Mexican corn soufflé - Stir in 1-2 diced roasted poblano peppers, 1 cup shredded pepper jack or cheddar cheese, ½ cup drained canned green chilies before baking. Garnish with chopped cilantro before serving. A pinch of smoked paprika or ancho chili powder is good too.
Garlic & Herb corn souffle - Add 2-3 cloves of sautéed garlic to the batter, and fold in 2-3 tablespoons of chopped fresh herbs such as parsley, thyme, or chives. This gives the soufflé a savory, aromatic flavor. This also doubles as a light corn casserole soufflé-airy and cheesy instead of dense

Gluten-free corn bread? Yes please. It's so good and so easy.

Chef's Tip - Make Ahead Tips for Corn Souffle
You can prepare the soufflé base several hours in advance - right up to the egg white whipping and folding step. Keep the base covered in the fridge. When you're ready to bake, get it out to warm up a bit, then whip the egg whites (room temp), fold them in, then straight into the pre-heated oven for the best puff.

How to Make Corn Souffle

Use a 2 quart baking dish to bake corn soufflé. Mine is a rectangular glass 11"x7". Start by spraying the baking dish with avocado oil.

Cutting corn kernels off the cob on a white cutting board.

Slice fresh corn off cobs.

Cook in boiling salted water for 3 minutes.

Draining bright yellow corn after cooking through a silver sieve.

Drain and cool corn. If using frozen corn, fully thaw and drain. No need to cook as it is blanched.

Pureed corn and half and half in a blender from the top down.

Puree half and half with 1 cup corn.

Glass bowl with cornmeal and silver whisked being mixed.

Whisk together melted butter, cormeal, salt, pepper, and cayenne.

A bowl of corn souffle batter with corn kernels and half and half.

Pour in the blender liquid and stir in the other 1 cup corn.

Adding grated cheese to a bowl of corn casserole batter.

Stir in the cheeses.

Softly whipped egg white in a large glass measuring container.

Whip egg whites to soft peaks.

Folding egg whites into the corn souffle batter.

Gently fold into the corn souffle batter in 3 batches.

A rectangular glass baking dish filled with creamy corn souffle batter ready to bake.

Pour into a sprayed 2 quart baking dish and bake at 350°F for 30-35 minutes until puffed and golden.

Golden corn souffle, right out of the oven in a glass baking dish on a gray plaid kitchen towel.

How to Enjoy Corn Souffle

Classic holiday sides - Pair with roast turkey, prime rib, roast chicken or ham, plus green beans, cranberries, or mashed potatoes for a festive spread.
With smoked meats - Perfect alongside smoked pork tenderloin, pork chops, or smoked turkey breast. The creamy, cheesy soufflé balances the smoky flavors beautifully.
Summer cookouts - Serve with grilled chicken, steak, or fish, plus a fresh green salad.

Storing and Freezing Corn Souffle

Corn soufflé is best enjoyed fresh from the oven while the top is puffed and golden. If you have leftovers:

Storage: Cover tightly and refrigerate up to 3 days. Reheat gently in a 325°F oven until warmed through, to 165°F.

Can You Freeze Corn Soufflé?
I do not recommend freezing. Soufflés lose their airy lift and custardy texture once thawed.

Recipe FAQs

Can I use canned corn instead of fresh or frozen?

Yes, but fresh or frozen corn works best for flavor and texture. If using canned, drain it well and pat dry before adding. The kernels will be softer and less vibrant than fresh or frozen, and might have a slightly metallic taste from the can or liquid, but canned is an option.

Why does your recipe not use baking powder or baking soda?

Recipes using cornbread mixes often rely on chemical leaveners for lift such as baking powder and baking soda. In this corn soufflé, whipped egg whites provide the rise, so no baking powder or baking soda is needed.

Can I make it in a 9×13 dish for a crowd?

Yes - scale the recipe by 1.5× for a standard 9×13-inch dish (about 3 quarts). Bake at the same temperature, but add 5-10 minutes and check early for doneness.

Can I make corn souffle ahead of time?

Yes - you can prep the base earlier in the day and finish just before baking. See the Chef's Tip above for details.

More Recipes With Corn

Love corn as much as I do? Try one of my fresh corn salads. Each one is bright, colorful, and makes the perfect side for summer dinners or holiday tables.

Did You Make This Recipe?

Did you make this corn souffle? Please let me know how you enjoyed it. If you loved it, please give it a 5 star rating! They really help other readers and I enjoy hearing from you.

📖 Recipe

Pork Brine (Tenderloin, Chops, & More) + Salt Chart

09/16/2025 by Sally Cameron 1 Comment

This pork brine works for everything - as a pork chop brine, for pork tenderloin, and for pork loin or roasts. It's the perfect pork brine recipe for juicy, flavorful chops, and just as effective for larger cuts that need extra tenderness. With just a few pantry ingredients, it locks in moisture, seasons the meat from the inside out, and keeps every bite tender and full of flavor. Whether you're grilling, smoking, roasting, or pan-searing, this simple brine will take your pork to the next level.

A container of clear golden pork brine with fresh herbs and crushed garlic.

Brining is one of the simplest ways to ensure pork stays moist and flavorful from edge to center. This guide goes beyond the recipe - you'll find a quick salt-to-water chart below that accounts for different salt brands, so you can match the exact brine strength I use in my kitchen. Whether you're preparing a quick weeknight dinner or a holiday roast, this method delivers consistently juicy, delicious results.

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Why You'll Love This Pork Brine

Locks in moisture - Helps keep pork juicy and tender after cooking.
Works for multiple cuts - Great for tenderloin, chops, loin, and roasts.
Customize flavors - Add herbs, spices, or aromatics to suit your taste.
Minimal prep time - Just mix until dissolved.

For a delicious pork tenderloin recipe, try this roast pork tenderloin with Dijon mustard sauce.

Ingredients You'll Need

Ingredients for pork brine in glass prep bowls on the counter.

Water - The base for the brine; use filtered water if possible.
Salt - Kosher salt works best for brining. See the salt chart below for recommended brands. It dissolves easily, has a clean flavor, and doesn't contain additives like anti-caking agents, which can leave a metallic taste.
Brown sugar - The classic choice for a pork brine, adding balance to the saltiness. You can also use honey or maple syrup for a different flavor.
Garlic - Use fresh garlic cloves for the best flavor.
Herbs - Fresh thyme or rosemary sprigs work beautifully.
Pepper - Whole peppercorns add gentle heat and aroma

Please see the recipe card for measurements.

Chef's Tip - Salt Brands Matter
Not all kosher or sea salts weigh the same by volume, which means a "½ cup" can vary dramatically in actual saltiness. Morton kosher salt is denser - ½ cup weighs about 120 g - while Diamond Crystal kosher salt is lighter at about 73 g for the same volume. La Baleine sea salt falls in between at about 100 g per ½ cup, and it's my go-to for brining because of its clean, consistent flavor and mid-range density. I also keep Redmond Real Salt kosher salt in my kitchen for everyday seasoning, but for brines I usually reach for La Baleine. For the most consistent brine, measure salt by weight rather than volume, matching the weights in my chart below.

This sour cream pork chops recipe benefits from a quick pork chop brine first for even juicier, more flavorful meat

Substitutions and Variations

Sugar substitute - Swap brown sugar for golden monk fruit.
Citrus brine - Add citrus zest and juice along with your favorite herbs and spices.
Fall brine - Swap part apple juice for water and use maple syrup in place of brown sugar for a seasonal twist. See the recipe card notes at the end.

Boxes of different kosher salts for brining on a kitchen counter.

Brine Strength Chart - 8 Cups (1.9 L) Water

Salt measurements can be tricky in brine recipes because the same "½ cup" can weigh very differently depending on the brand and type of salt.

Download My Pork Brine Salt Chart
Want a printable version to keep in your kitchen? Click here to download the PDF.

Salt Brand / Type	Weight per ½ cup	Target Weight for Recipe	Salinity %*
Morton Kosher Salt	~120 g	120 g (½ cup)	~6.25%
Diamond Crystal Kosher	~73 g	120 g (~¾ cup)	~6.25%
La Baleine Sea Salt	~100 g	120 g (~scant ⅔ cup)	~6.25%
Redmond Real Salt Kosher	~112 g	120 g (~slightly over ½ cup)	~6.25%
Table Salt (not recommended)	~146 g	120 g (~scant ½ cup)	~6.25%

Chef's note - 6.25% brine is a standard medium-strong brine for pork.

Chef's Tip - Skip the Brine if Pork is Pre-Seasoned
Some pork cuts are sold already "enhanced" with a salt solution for tenderness and moisture. Check the package label - if it lists water, salt, or broth, it's already brined and doesn't need this recipe. Brining again could make it too salty.

How to Make Pork Brine

Salt, brown sugar, bay leaf, herbs, garlic and peppercorns for pork brine in a bowl.

Simply dissolve the salt and sugar in the water, then add the aromatics. Pork brine is ready to use. If making ahead, cover and refrigerate.

This pistachio-crusted pork rib roast would benefit from an 8-12 hours brine, and it beautiful for holidays.

Chef's Tip: You can make pork brine 1-2 days ahead and store it covered in the refrigerator. If your brine includes fresh garlic, the flavor can intensify over time, so add it closer to brining time for a milder taste.

How to Use Pork Brine

Two pork tenderloins submerged in a pork brine in a shallow casserole dish.

Download My Pork Brine Salt Chart
Want a printable version to keep in your kitchen? Click here to download the PDF.

Place pork in a large non-reactive container or resealable bag.
Pour cool brine over the meat until fully submerged.
Refrigerate for the recommended brining time (see recipe notes):
- Pork tenderloin or pork chops: 1-4 hours
- Pork loin or roasts: 8-12 hours (but not longer).
Remove pork from the brine and discard the liquid.
Rinse briefly to remove surface salt, then pat dry with paper towels.
Season lightly (the brine has already added salt) and cook as desired - grilling, smoking, roasting, or pan-searing.

Recipe FAQs

Can you brine any cut of pork?

Yes. This all-purpose pork brine works for pork chops, pork tenderloin, pork loin, and roasts. You can also adapt it for ribs or pulled pork to help keep the meat juicy and flavorful. If you are specifically looking for a pork chop brine recipe, this is a great one.

Do you rinse pork after brining?

Yes. After brining, remove the pork, discard the liquid, and rinse briefly under cold water to remove excess surface salt. Pat completely dry before cooking for the best sear and crust.

Can I brine pork before smoking or grilling?

Absolutely. Brining pork before smoking, grilling, or roasting helps lock in moisture and adds flavor from the inside out. Just be sure to adjust any added salt in your rubs or marinades to account for the brine (less salt if any).

How long should you brine pork?

Brining time depends on the pork cut and thickness. Pork tenderloin or pork chops need 1-4 hours. Thin pork chops can even benefit from just 30 minutes in brine, while pork tenderloin is good up to 2 hours. For larger cuts like pork loin or roasts can go 8-12 hours maximum. Avoid over-brining, which can make the meat too salty and risk a mushy texture.

Pork Recipes To Try With Brining

Although I usually dry rub (aka dry brine) my back back ribs, some people do both. Brining does work great on many cuts of pork!

Did You Make This Recipe?

If you use this pork brine, please let me know what you used it for and leave a comment. I appreciate your feedback and enjoy hearing from you. And please leave a rating. They really help other readers.

📖 Recipe

A container of golden brine with herbs, and garlic for brining pork.

Pork Brine

Sally Cameron

This liquid brine or wet brine recipe makes a half gallon of brine. For small needs, cut it in half, or for larger needs, double. All you need to do is totally cover the pork, or totally submerge.

4 from 1 vote

Print Recipe Pin Recipe

Prep Time 5

Cooling time 10

Total Time 15

Course Seasoning

Cuisine American

Servings Single Use

Equipment

▢
2 quart container

Ingredients

▢ 8 cups filtered water
▢ ½ cup kosher salt See the salt chart to measure for your brand in post
▢ ¼ cup brown sugar or golden monk fruit
▢ 2 large peeled garlic cloves smashed
▢ 3-4 fresh herb sprigs thyme or rosemary
▢ 1 large bay leaf
▢ 1 teaspoon whole black peppercorns

Instructions

Make the brine

In a 2 quart container, stir cold water, salt, and sugar until dissolved; add garlic, herbs, bay leaf, and peppercorns. Brine can be made ahead 1-2 days, covered, and refrigerated.

Use brine-submerge pork

Place pork in a zip-top bag or shallow dish. Pour brine over it is completely submerged or covered. The important part is to choose the right container so the pork cut is totally submerged.

Refrigerate pork

Refrigerate pork for the recommended brining time. Pork tenderloin or pork chops: 1-4 hours. Pork loin or roasts: 8-12 hours (but not longer). Even thin pork chops will benefit from a short brine of 30-60 minutes at room temperature, on the counter (yes it is safe).

Proceed with recipe

Remove pork from the brine, rinse off any surface salt, pat dry with paper towels, and proceed with recipe. Season lightly as the brine already added salt.

Notes

If you are brining a pork roast, you will need a tub or deeper container to get the pork submerged. Adjust your refrigerator shelves as needed to accommodate the container as needed.

Fall brine option with apple juice:

4 cups (1 quart) filtered water
4 cups (1 quart) natural apple juice
½ cup kosher salt
¼ cup pure maple syrup
2 tablespoons cup brown sugar (optional)
Garlic, herbs, spices to taste as in the basic brine recipe.

Apple juice adds sweetness and a mild fruitiness, but using it as 100% of the liquid can make the brine too sweet and mask the savory elements, so do not use all apple juice.

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

Smoked Pork Tenderloin (pellet grill)

09/11/2025 by Sally Cameron 1 Comment

Smoked pork tenderloin lives up to its name: tender, lean, and easy to cook. It's one of my favorite cuts for both weeknight dinners and special occasions. I start with a quick sear to lock in flavor and create a beautiful crust before smoking it low and slow on my pellet grill. No binder, no rub, just simple seasoning, gentle smoke, and a glossy homemade BBQ glaze to finish. The result is juicy, flavorful pork with a subtle smoky depth making it perfect for summer gatherings.

Sliced pork tenderloins glazed with bbq sauce on a gray platter with a salad beside.

I've made this smoked pork tenderloin many Saturday evenings for friends, served with my corn souffle. The quick sear at the start had gives it a mahogany crust, the low-and-slow smoke keeps the center perfectly tender and pink, and the light barbecue glaze added just enough shine. Serve extra bbq sauce on the side.

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Why You'll Love Smoked Pork Tenderloin

Tender, juicy & flavorful - Low-and-slow smoking keeps the meat moist, while a quick sear adds rich color, a savory crust, and great flavor.
Easy to cook - Minimal prep: season, sear, smoke, glaze, and slice.
Pellet grill-friendly - Works beautifully on a pellet grill, but adaptable to any smoker, or a gas grill with a smoke tube.
Simple seasoning, bold results - Just salt, pepper, and my homemade BBQ glaze make the flavor shine.

All summer I've been serving my smoked pork tenderloin wtih this quinoa corn salad. Make it ahead, cool, and refreshing!

Ingredients You'll Need

Raw pink pork tenderloins on a white tray with small bowls of salt and pepper to season.

Pork tenderloin - I usually buy ones that are about 1 to 1¼ pounds each, but you may find them larger depending on the store.
Glaze - Optional, but highly recommended. I use my homemade BBQ sauce, though you can use your favorite store-bought or homemade version.
Oil - A clean, neutral oil meant for high heat. I use this oil (no affiliate).

Please see the recipe card for measurements, salt, and black pepper. For this recipe, you don't need a rub.

A terrific fall side dish for this pork tenderloin is air fryer butternut squash.

Substitutions and Variations

Glaze options - I usually finish with my homemade BBQ sauce, but you can swap in my homemade hoisin sauce for a sweet-savory, Asian-inspired twist. You could also try a maple-mustard glaze for a touch of fall flavor.
Pellet grill alternatives - No pellet grill? This recipe works on any smoker, charcoal grill (with indirect heat and a smoker tube), or even in the oven at low heat for a similar result (but no smoke).
Brining option - While I don't always brine, you can brine the pork for extra moisture and flavor if you prefer. See my pork brine recipe in the recipe card notes.

Chef's Tip - Why I Sear First
Searing first adds color, flavor, and a light crust - and it takes the guesswork out of cooking. With a reverse sear, it's harder to know exactly when to pull the tenderloin for searing, and the temperature can climb more than expected in the process. Plus, if you're using a dry rub, the high heat at the end can burn the spices.

How to Make Smoked Pork Tenderloin

Fire up your pellet grill or smoker. Use a gas grill with a smoke tube if you can eaisly control the temperature. Be sure grates are clean.

Trimming two pork tenderloins of silver skin and excess fat on a cutting board.

Trim excess fat and the silver skin from the meat.

Pork tenderloin being seasoned with salt and pepper on a white cutting board.

Coat with a little oil then season well with sea salt and ground black pepper.

Searing pork tenderloin on the stovetop to golden brown.

3. In a hot skillet that can hold both pieces, add 2 tablespoons of a high heat oil then sear until each side has a golden brown crust, 60-90 seconds.

Pork tenderloins rolled onto their sides for searing sides.

Do the sides too. If the pan gets dry add just a little more oil. After all sides are browned, transfer to the pre-heated pellet grill or grill.

Golden brown, seared pork tenderloins on the grill for finishing.

7. Smoke the pork tenderloin at your preferred temperature (see chart below). Insert an internal meat thermometer or probe into the thickest part. Smoke to 140°F then remove from the grill and glaze with bbq sauce. You can also add a layer of the bbq sauce 10-15 minutes before it's done, then glaze again after pulling from the grill. Rest for 5 minutes and slice cross grain to serve.

Chef's Tip - Best Woods for Smoked Pork Tenderloin
Fruit woods are generally preferred for smoking pork because they add a mild, slightly sweet flavor that complements the meat without overpowering it. I like a blend of hardwood hickory, cherry, hard maple, and apple. It's a versatile mix with depth from the hickory, sweetness from the fruit woods, and balance from the maple. Always choose high-quality pellets or chunks with no fillers for the cleanest, purest smoke.

Smoked Pork Tenderloin Time & Temperature Guide

Pork tenderloin is lean and cooks relatively fast. For the juiciest results, sear first, then smoke until a reliable digital thermometer reads 140-145°F in the thickest part. Rest 5-10 minutes before slicing. Time is only a guideline - thickness, starting meat temperature, wind, and your grill all play a role. I buy small 1.0-1.25 lb tenderloins, so these times reflect that size:

Smoker Temp	Approx. Time*	Notes
225°F	50–70 minutes	Best balance of smoke flavor and moisture
235°F	45–65 minutes	Slightly faster, still good smoke absorption
250°F	28–35 minutes	Fastest option, milder smoke flavor

*Always cook by internal temp, not time.

Chef's tip: For juicy slices. Pull smoked pork tenderloin at 140-142°F and let carryover cooking bring it to 145°F during the rest. Need to speed it up? Bump the temperature by 10-15°F and keep the lid closed; follow the thermometer, not the clock.

How to Enjoy Smoked Pork Tenderloin

Sliced hot for dinner - Serve straight from the smoker with classic BBQ sides like quinoa corn salad, broccoli salad, or whipped sweet potatoes.
As tacos - Thinly slice and tuck into warm tortillas with thinly sliced cabbage, your favorite grated cheese, and a drizzle of homemade BBQ glaze or buffalo ranch.
On sandwiches - Layer slices on crusty bread with your favorite cheese, pickled onions, and a smear of that Buffalo Ranch.
For meal prep - Store leftovers in airtight containers for quick lunches-great paired with sweet potatoes or simple salads.

Recipe FAQs

What's the best wood for smoking pork tenderloin?

Fruit woods like apple, cherry, or peach are ideal for smoked pork tenderloin. They add a mild, sweet smoke flavor that complements the meat without overpowering it. For a bolder profile, mix fruit wood with a touch of hickory. My go-to is a blend of apple, cherry, maple, and hickory pellets.

Do I need to brine pork tenderloin before smoking?

Brining is optional for pork tenderloin, but it can help lock in moisture and add flavor - especially if you're cooking ahead or reheating leftovers. This pork tenderloin smoker recipe works beautifully without brining, but you can find my simple brine recipe in the recipe card notes if you'd like to try it.

How long to smoke a pork tenderloin?

For a 1-1.25 lb pork tenderloin, smoking at 225°F takes about 50-70 minutes. At 250°F, it's closer to 28-35 minutes. Always cook to an internal temperature of 140-145°F in the thickest part, not just by time - see my Time & Temperature Guide above for full details.

Can I make smoked pork tenderloin without a pellet grill?

Yes. This pork tenderloin smoker method works on a charcoal grill using indirect heat and wood chunks, or on a gas grill with a smoker box or smoke tube accessory. The key is maintaining a steady low temperature and adding wood smoke for flavor, whether you're using a pellet grill, stick-burner, or kamado-style cooker.

More Terrific Pork Recipes You'll Love

From weeknights to cookouts and special occasions, these pork recipe favorites always deliver big flavor.

Did You Make This Recipe?

If you make this smoked pork tenderloin, please add your comment and let me know what version you made. 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

Smoked Pork Tenderloin

Sally Cameron

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10

Smoking time 1

Total Time 1 10

Course Dinner, Entree, Main Course

Cuisine American

Servings

Calories 244 kcal

Equipment

▢
12" fry pan or larger skillet to handle the length of the pork tenderloins

Ingredients

▢ 2 pounds pork tenderloins buy 2 1-pound pieces
▢ ½ teaspoon sea salt or as needed
▢ ½ teaspoon ground black pepper or as needed
▢ ¼ cup BBQ sauce to glaze plus extra for serving if desired
▢ 2-3 tablespoons oil for searing see note below

Instructions

Prep the pork and grill

Pre-heat the grill to the temperature you are choosing: from 225°F - 250°F. See notes below. Be sure the grates are clean and oiled.
Trim any excess and fat and silverskin from the tenderloins. Season on all sides with salt and pepper. Pre-heat a large fry pan or skill over medium to medium-high heat. Add 2 tablespoons of oil and sear the pork tenderloins on all sides until browned. Watch heat and adjust as needed.

Grill the pork

Place the pork tenderloins on the grill grates and insert a wireless thermometer or probe. Cook until the pork reaches 140°F- 142°F. Remove from grill and glaze with the bbq sauce. Allow the pork to rest for 5 minutes, then slice crosswise and serve. Serve extra sauce on the side if desired.

Notes

Oil note: For high heat searing and other cooking needs, I use a clean, neutral, healthy oil called Zero Acre Farm. Order it online, it's terrific.

Basic Small-Batch Pork Tenderloin Brine (Optional)

Add together 2 quarts cold water, ½ cup kosher salt, ¼ cup brown sugar (or golden monk fruit), plus optional aromatics: 2 smashed garlic cloves, 1 teaspoon peppercorns, 2 herb sprigs like thyme or rosemary, and a bay leaf. Stir until totally dissolved.

Place pork tenderloins in a zip-top bag or shallow casserole. Pour brine over so they are completely submerged. Refrigerate 1–2 hours. Remove, pat dry, and proceed with recipe.

Cooking temps and times

Pork tenderloin is lean and cooks relatively fast. Use a reliable digital thermometer and aim for 140–145°F in the thickest part, then rest 5–10 minutes. Time is only a guideline—thickness, starting meat temp, wind, and your grill all affect it. I buy small 1.0–1.25 lb tenderloins, so these ranges reflect that size. Rest for 5 minutes before slicing.

225°F: ~50-70 minutes

235°F: ~45-65 minutes

250°F: ~28-40 minutes

Nutrition

Calories: 244kcalCarbohydrates: 5gProtein: 31gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 98mgSodium: 395mgPotassium: 624mgFiber: 0.1gSugar: 4gVitamin A: 31IUVitamin C: 0.1mgCalcium: 14mgIron: 2mg

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

Buffalo Chicken Salad

09/08/2025 by Sally Cameron Leave a Comment

Buffalo Chicken Salad is a fresh, colorful twist on classic buffalo wings - often called Buffalo Ranch Chicken Salad for its zesty, creamy dressing. Built Cobb-style, it layers juicy chicken, crisp romaine, crunchy celery, carrots, cherry tomatoes, and tangy blue cheese over greens. Tossed with bold Buffalo Ranch dressing, every bite is tangy, spicy, and satisfying. Serve plated for a polished look or toss together for a quick, crowd-pleasing meal.

Buffalo chicken salad arranged in colorful rows, with chicken, tomatoes, celery, blue cheese, and carrots.

This Buffalo chicken salad recipe is as flexible as it is flavorful. Use grilled Buffalo chicken for the best option, or keep it easy with leftover chicken or a store-bought rotisserie chicken tossed in buffalo sauce. The bold Buffalo Ranch dressing ties everything together and doubles as a dip for veggies or wings. Serve it plated for a polished look or tossed family-style in a big bowl. I's a crowd-pleaser you'll make on repeat.

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Why You'll Love This Buffalo Chicken Salad

Classic flavors - All the bold, tangy buffalo sauce flavor.
Perfect for hot weather - Cool and crisp, ideal for summer lunches or dinners.
Great using leftovers - Works beautifully with grilled chicken, roasted chicken, or rotisserie chicken.
Cobb salad vibes - Enjoy all the components separately or toss them together for a flavor-packed bite.
Protein-rich & satisfying - Keeps you full while still feeling light and fresh.

For another fresh and light chicken salad, try this recipe, reminiscent of a Chinese chicken salad with ginger dressing.

Ingredients You'll Need

Ingredients for a buffalo chicken salad with carrots, celery, tomatoes, and romaine.

Ingredients for Buffalo Ranch dressing and dip recipe in small prep bowls.

For the Salad

Cooked chicken - Use grilled buffalo chicken (photo below), rotisserie, or roast chicken, chopped so it blends easily with the other salad ingredients.
Romaine lettuce - Hearts of romaine are crisp and sturdy, perfect for holding up to creamy dressing.
Carrots - Adds texture and color.
Celery - For fresh crunch and a nod to classic buffalo wing platters.
Cucumber - For fresh flavor and a crisp addition.
Cherry or grape tomatoes - Halved for juicy, sweet bites that balance the spicy dressing.
Blue cheese crumbles - Tangy, creamy, and the perfect buffalo pairing.
Red cabbage - A small amount adds beautiful color and crunch.
Scallions - Optional, but they add a fresh oniony note and nice garnish.

Bright red orange Buffalo grilled chicken breasts on a gray platter with a serving fork.

For the Buffalo Ranch Dressing

Sour cream - The creamy, tangy base.
Mayonnaise - For more creaminess creamy.
Hot sauce - Frank's RedHot Original is the classic, or a similar hot sauce.
Fresh chopped herbs - A mix of parsley, chives, and dill for fresh, bright flavor.
Vinegar - Apple cider vinegar or lemon juice, balances the richness.
Buttermilk - Thins the dressing slightly and adds that dairy ranch tang.
Worcestershire sauce - Adds savory, umami depth (optional).
Garlic powder - Brings mild, savory warmth.
Onion powder - Rounds out the flavor profile.

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

Chef's Tip: Quick & Easy Buffalo Chicken Salad Shortcut
Short on time? Use pre-washed bagged salad greens, store-bought cooked chicken (rotisserie or grilled), and pre-chopped veggies. Toss the chicken in your favorite Buffalo sauce for extra flavor, then serve with my homemade Buffalo Ranch dressing for a fresh, flavor-packed meal in minutes.

Substitutions and Variations

Protein swaps - Use grilled shrimp, spiced ground turkey, salmon bites, or leftover steak bites.
Lettuce alternatives - Use chopped iceberg or a mix of sturdy greens.
Cheese options - Try feta for a milder tang or skip cheese for dairy-free.
Spicy Buffalo Chicken Salad - Adjust the hot sauce in the dressing to make it spicier, and add extra drizzle over the salad or on the chicken before serving.
Veggie boosts - Add avocado, or bell pepper for more color and texture.

How about a Caesar pasta salad with chicken? It's terrific and great for summer and family meals.

Chef's Tip - Easy Shortcut with Store-Bought Chicken
Starting with plain rotisserie chicken or grilled chicken from the store? Boost the flavor by tossing the cubed chicken in a few tablespoons of your favorite buffalo sauce until lightly coated. This quick step transforms it into spicy buffalo chicken that pairs perfectly with the creamy Buffalo Ranch dressing.

How to Make the Best Buffalo Chicken Salad

Chopping hearts of Romaine lettuce on a cutting board with a chef's knife.

Chop romaine crosswise into thin ribbons, wash and dry well.

Prepped ingredients for a buffalo chicken salad in small bowls.

Chop all of the other vegetables. Halve tomatoes.

Blending ingredients for buffalo ranch dressing in a glass bowl with a whisk.

Combine sour cream, mayo, hot sauce, buttermilk (or powder), onion and garlic powder, salt & pepper.

Adding fresh chopped green herbs to a bowl of buffalo ranch dip.

Add the herbs and chill at least 30 minutes before serving for best flavor. Thicken or thin if needed.

Colorful rows of buffalo chicken salad in a round bowl with creamy dressing on the side.

Fill the bottom of a large shallow bowl with the romaine and arrange all of the vegetables on top on rows, or serve as a tossed buffalo ranch salad. Offer dressing on the side.

Chef's Tip: How to Meal Prep Buffalo Chicken Salad - To get ahead on busy days, prep this salad in advance by keeping the cooked chicken, chopped veggies, and Buffalo Ranch dressing in separate airtight containers. Assemble right before serving to keep greens crisp. Buffalo Ranch dressing up to 2-3 days in advance.

Ways to Enjoy Buffalo Chicken Salad

Main dish salad - Serve as-is for a bold, satisfying dinner with a mix of crunchy veggies, chicken, and tangy Buffalo Ranch.
Game day platter - Arrange the salad on a large platter for self-serve at casual gatherings; let guests drizzle on extra Buffalo Ranch.
Meal prep bowls - Divide into containers with greens on one side, toppings on the other, and dressing in a small cup for quick lunches.
Buffalo "Cobb" twist - Add hardboiled eggs and diced avocado in neat rows for a striking presentation.
Customizable buffet - Set out the salad components separately so everyone can build their own with the heat level and toppings they like.

Recipe FAQs

Can I use leftover or rotisserie chicken?

Yes! Leftover or rotisserie chicken works beautifully-just shred or dice it and toss in the seasoning. It's a fantastic shortcut that doesn't compromise flavor

Can I customize it for dietary needs or substitutions?

Definitely! Try swapping Greek yogurt for some mayo to lighten it up, use regular or roasted chickpeas instead of chicken, or swap lettuce variety to suit your dietary preferences. Omit cheese for vegan or no-dairy, or use a plant-based cheese. Add edamame for plant-based protein as well for a healthy buffalo chicken salad.

How spicy is this salad-and can I adjust it?

Spice levels depend on the buffalo sauce you choose. If you're sensitive to heat, begin with half the amount, taste, then add more if you like. Another option, use a different dressing and skip the buffalo, like a creamy avocado dressing or a creamy Caesar dressing.

More Great Salad Recipes

Craving more salad inspiration? These recipes deliver big flavor in every bite, with unique flavor profiles that range from bright and herby to rich and tangy.

Did You Make This Recipe?

If you enjoyed this buffalo chicken salad, let me know! Please comment as I love hearing from you, and if you loved it, please give it a 5 star rating! They really help other readers.

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Gluten-Free Breadcrumbs (Easy Homemade Recipe)

10/07/2013 by Sally Cameron 29 Comments

Gluten-free breadcrumbs may seem simple, but homemade can make a big difference in your cooking. Fresh, flavorful, and easy to make, these crumbs are the perfect way to use up bread that's past its prime. Whether you want fine crumbs for a panade or panko-style coarse flakes for super-crispy cutlets, this recipe shows you exactly how to make gluten free breadcrumbs at home-better, fresher, and without the additives in store-bought brands.

A tall jar of homemade golden breadcrumbs on a round white plate.

You can tailor this gluten-free breadcrumbs recipe to your needs-from light, airy gluten-free panko-style flakes for crispy coatings to fine, seasoned gluten-free breadcrumbs for extra flavor. Use them in meatballs, mac and cheese, or as a crunchy topping for roasted vegetables and casseroles. Start with your favorite bread labeled gluten-free and, in about 30 minutes, you'll have fresh, flavorful crumbs ready to use. I've included tips for making gluten free bread crumbs without a food processor and for storing breadcrumbs for later.

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Why You'll Love Gluten-Free Breadcrumbs

Fresh flavor - Homemade beats store-bought every time.
Your texture, your way - Fine for making a panade (binding), toasted for gratins, panko-style coarse for crispy cutlets and air-fryer recipes.
Zero waste - The perfect use for stale or leftover gluten-free bread.
Clean ingredients - No preservatives, excess sodium, or mystery additives.
Freezer-friendly - Make a batch and keep it on hand for quick, last-minute cooking.

Homemade gluten-free croutons are another terrific thing to make homemade!

What You'll Need

A sliced loaf of bread on a rimmed baking sheet on the counter.

Gluten-free bread - Any variety you like: white, whole grain, artisan, or sourdough. The bread you choose will determine the flavor, texture, and color of your breadcrumbs. Choose high-quality bread with clean ingredients and no unnecessary additives. Here is the GF bread I often buy if you're looking for a good option. And of course this works with wheat bread too.

Substitutions & Variations

Seasoned breadcrumbs - Add dried herbs (Italian seasoning, parsley, basil, oregano), plus a pinch of garlic powder and salt, for homemade gluten-free Italian breadcrumbs.
Seasoned breadcrumbs - For Italian-style gluten-free breadcrumbs, see notes in the recipe card, adding dried Italian seasoning.
Crusts or no crusts - Remove crusts for a lighter texture and pale color, or keep them on for more crunch, rustic texture, and deeper flavor.

You can also use gluten-free croutons to make this chicken pasta Caesar salad.

Chef's Tip - Skip the parchment: Use bare, light aluminum sheet pans so the crumbs contact hot metal; they dry faster and crisp more evenly. Liners (parchment or silicone) insulate and encourage steaming. If you must use parchment and add 2-3 minutes and stir once more. Dark pans brown quicker, so check early. No oil or spray needed.

How to Make Gluten-Free Breadcrumbs

A cutting board with bread slices trimmed of crusts.

Pre-heat your oven to 300°F. Either trim crusts from the bread or leave them on.

A steel bowl of cubed bread for making breadcrumbs.

Cut bread into cubes or tear into small pieces. If you have a food processor, go to next step. If not, toast the cubes, then crush by hand.

Bread cubes in the workbowl of a food processor.

Add the bread cubes to the food processor. Don't overload, do in two batches if needed.

Bread cubes processed into crumbs to make breadcrumbs.

Pulse until bread forms fine crumbs. You might need to process the breadcrumbs in two batches.

Bread crumbs scatter on a rimmed baking sheet for baking.

Spread on a rimmed baking sheet (s) and bake until crumbs are golden and dry. If you are using just one half sheet rimmed baking sheet, turn them over about half way through.

Breadcrumbs finished baking into toasted crumbs on a rimmed baking sheet.

Toasted breadcrumbs. You can also split them between two baking sheet for faster baking (drying), just watch your timing. Leave them coarse or process again to refine.

Chef's Tip - How to Tell When Homemade Gluten-Free Breadcrumbs Are Dry Enough: You'll know they're ready when you can smell their toasty aroma, they're lightly golden, and they move freely when you shake the baking sheet - no clumps or damp spots. And to refine just a bit, rub them between your hands.

Two small bowls showing different textures of breadcrumbs fine and coarse.

Chef's tip for texture. Depending on the recipe needs, you can always toss breadcrumbs back in the food processor one last time after they are cool and pulse for about 45 seconds to refine. The lead photo at the top is coarse breadcrumbs, more panko-style, and the photo above shows different stages.

Making Breadcrumbs Without a Food Processor

No food processor? No problem. Trim the crusts (or leave them on for more texture) and cut the bread into small cubes. Toast the cubes as directed above until golden and crisp. Transfer to a large, sealed bag and crush with a rolling pin until you have fine crumbs. The texture will be a little more rustic and less uniform-but still delicious and perfect for most recipes.

Gluten-free panko-style coarse flakes (coarse breadcrumbs) in a small bowl with a spoon.

Fresh vs. Toasted vs. Panko-Style Gluten-Free Breadcrumbs

Most packaged breadcrumbs are toasted, giving them a longer shelf life and a lightly nutty flavor. With homemade gluten-free breadcrumbs, you can choose the texture that fits the job:

Fresh (untoasted) - Soft, moisture-absorbing crumbs; best for panade in meatballs/meatloaf or stuffing where tenderness matters.
Toasted (dry) - Light and crisp; best for casserole/ gratin toppings and finishing roasted veg. Stores longer and stays crunchy.
Panko-style (coarse, airy flakes) - Very coarse dried crumbs from GF sandwich bread (trim crusts for the lightest flakes). Best for breaded cutlets and air-fryer or oven "fried" textures. Keep flakes pale in color and allows the cooking build color.

Chef's tip: What's the difference between seasoned breadcrumbs, plain breadcrumbs, and gluten-free breadcrumbs? Seasoned breadcrumbs are usually store-bought with herbs and salt added. Plain breadcrumbs are just ground dried bread. Gluten-free breadcrumbs can be either plain or seasoned - the only difference is they're made with gluten-free bread. Making them yourself means you control the texture and seasoning.

How to Use Gluten-Free Breadcrumbs

Homemade gluten-free breadcrumbs are endlessly versatile, adding flavor and texture to all kinds of dishes. Use them to:

Coat proteins - Press onto chicken, fish, or roast pork before baking or pan-frying for a crisp, golden crust.
Top casseroles - Sprinkle over baked pasta, vegetable bakes, or a zucchini gratin for a crunchy finish.
Bind mixtures - Mix into homemade meatballs, meatloaf, or veggie patties to hold them together.
Stuff vegetables - Combine with sautéed onions, herbs, and cheese.
Air-frying - Use the panko-style breadcrumbs for crispy air-fryer chicken cutlets.

Storage & Shelf Life (table)

Where	How long	How to store / use
Pantry (toasted, fully dry only)	Up to 1 week	Cool completely; store airtight in a light aluminum or glass jar. Re-crisp at 300°F for 3–5 min if needed.
Refrigerator	1–2 weeks	Airtight container. If you ever see moisture or mold, discard—they weren’t dried enough.
Freezer	Up to 3 months	Portion into recipe-size bags or use IQF: spread in a thin layer, freeze 1 hour, then bag so crumbs stay loose. Use straight from frozen or re-crisp briefly.

Chef's tip for freezing: Always cool breadcrumbs completely before storing to prevent condensation and sogginess.

Recipe FAQs

Can I use frozen bread?

Yes, thaw it completely first so it toasts evenly.

What's the best gluten-free bread for breadcrumbs?

Almost any variety of bread works, but choose one with good flavor and texture; white for mild crumbs, whole grain for hearty flavor, artisan for rustic crumbs, or gluten-free sourdough for tang.

Do I need to remove the crusts?

Not unless you want a very pale, soft crumb. Crusts add flavor, color, and a touch of rustic crunch.

Can I make them without a food processor?

Yes. Dry small cubes, cool, then crush in a zip-top bag with a rolling pin until fine or coarse.

Why did my topping turn soggy?

The breadcrumbs weren't fully dry or steam/oil softened them-use toasted dry crumbs, add fat just before topping, bake uncovered last 10 minutes.

Did You Make This Recipe?

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

Recipes With Breadcrumbs

If you've got extra breadcrumbs on hand, put them to good use in these delicious recipes. Try them in one of these ideas to make the most of every batch.

Did You Make This Recipe?

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Easy Salsa Verde Chicken (green salsa chicken)

09/17/2018 by Sally Cameron Leave a Comment

Get dinner on the table fast with this easy stovetop Salsa Verde Chicken! Tender boneless, skinless chicken breasts simmer in a bright, tangy tomatillo sauce. A sprinkle of Jack cheese, fresh cilantro or parsley, and toasted pumpkin seeds adds the perfect finishing touch. Ready in under 30 minutes, this dish is great for meal prep-serve it as-is, or shred the leftovers for incredible salsa verde chicken tacos.

A cast iron pan filled with salsa verde chicken with pumpkin seeds and cilantro.

With either a jar of purchased salsa verde or a batch of homemade in the fridge or freezer, getting a tasty and healthy dinner on the table takes no time. This salsa verde chicken recipe is the perfect example. With jars of my tomatillo salsa verde recipe in the freezer, all you need is a package of boneless, skinless chicken breasts to get a great dinner on the table fast.

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Why You'll Like This Recipe

A fast and easy dinner done in under 30 minutes.
Simple ingredients list.
Use homemade salsa verde or store bought.

tomatillo salsa verde | afoodcentriclife.com

Recipe Ingredients

Oil: Use extra virgin olive oil or avocado oil as healthy cooking fats.
Chicken: Boneless, skinless chicken breasts.
Salsa verde: It's sometimes called tomatillo salsa, tomatillo sauce, or green sauce. It super easy to make and freeze ahead, or buy a store brand.
Cheese: Jack cheese is mild and buttery, or a packaged, grated Mexican cheese blend.
Fresh herbs: For garnish, fresh cilantro or Italian parsley (optional).
Pumpkin seeds: Called pepitas or green pumpkin seeds. Use them raw or toasted. Toasting takes just minutes and adds nice crunch and flavor (optional).

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

Chef's tip: Toasting pepitas (green pumpkin seeds) is so easy and quick! Make them yourself in minutes. They add great flavor to not just salsa verde chicken, but to salads, soups, and more (like snacking). Plus they are good for you! Here's how to toast pepitas. Bake a batch and keep them around for quick use.

Substitutions and Variations

Use a mild red enchilada sauce in place of the salsa verde. Makes another nice recipe to change things up, and use cheddar cheese.
Use boneless, skinless chicken thighs instead of chicken breasts.

Chef's tip: Optimally, get your chicken breasts out of the refrigerator 45-60 minutes ahead of time to get the chill off and for more even cooking.

Recipe Instructions

Get your chicken breasts out of the refrigerator 45-60 minutes ahead of time to get the chill off for the best results.

Step 1: Season boneless, skinless chicken breasts with salt and ground black pepper and cook on one side until golden in a little oil. When the chicken breasts are golden (about 3-4 minutes), flip them over, pour on the sauce, and cover with a lid.

Chicken breasts in a cast iron pan browning.

Step 2: Turn the heat down and simmer for 10-12 minutes or until chicken breasts are 160°F internally when measured with a digital thermometer. Timing might be a minute or two longer depending on the size of your chicken breasts and how cold they are out of the fridge.

Chef's tip: Homemade salsa verde takes about 25 minutes to make. Make it ahead and freeze some. It's a simple recipe. Just simmer and puree briefly in a blender. Have it ready for a quick dinner or to serve with eggs, omelets, grilled shrimp, or baked or grilled fish.

What to Serve with Salsa Verde Chicken

To serve salsa verde, sprinkle with grated Jack cheese and chopped fresh cilantro. Add a side green salad and some brown rice on the side. Another good side dish is pinto beans, or try this Mexican-style rice with vegetables.

Leftovers make a great lunch or shred extra chicken and use for salsa verde enchiladas or tacos. For dairy-free and paleo skip the cheese.

For another easy boneless, skinless chicken recipe you can make ahead, try these chicken parchment packets with vegetables.

salsa verde chicken breasts | afoodcentriclife.com

Recipe FAQs

Can I use a different protein instead of chicken?

Instead of chicken, use a thick white fish filet. Cook the fish until it reaches 145°F when measured with a digital thermometer. It's delicious with salsa verde.

How should I store leftover salsa verde chicken?

Packed in an airtight container, leftover salsa verde chicken lasts up to 4 days in the refrigerator. It's a great make-ahead dinner to save for during a busy week and freezes well.

To re-heat, get it out of the refrigerator about an hour ahead of time, then heat in a 350°F oven covered wtih aluminum foil until the chicken reaches 165°F. How long depends on how cold it was to start. Plan on at least 30 minutes or longer. Once it's hot, it's easy to keep warm until serving.

Can I Use Salsa Verde Chicken in Tacos or Burritos?

Yes! Shred leftover chicken and use in tacos or burritos for a terrific second meal or lunch. It's so good you might want to make extra.

Four chicken breasts on a gray platter with salsa verde sauce, cheese, and herbs.

More Chicken Recipes to Try

Did You Make This Recipe?

If you make this chicken salsa verde, 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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Buffalo Ranch - Homemade Dip and Dressing

09/01/2025 by Sally Cameron Leave a Comment

Who doesn't love the zesty kick of Buffalo sauce and the cool creaminess of ranch dressing? This Buffalo Ranch recipe combines the best of both in one irresistible sauce that is rich, creamy, tangy, and with just the right amount of heat. It's perfect as a salad dressing or a dip for veggies, wings, and more. It's easy to make at home with fresh herbs, pantry staples, and classic Frank's RedHot for that signature Buffalo flavor. Make it in minutes!

A glass cruet of creamy orange buffalo ranch dressing with a salad near by.

I originally created this dressing for my Buffalo Chicken Salad, but it turned out so good, and is so versatile, that it deserved its own spotlight. Creamy, tangy, and full of Buffalo and ranch flavor, it's just as perfect drizzled over greens as it is served as a dip. One of my favorite tricks? Using buttermilk powder instead of buying a whole quart of buttermilk when you only need a few tablespoons. You still get that classic tang without wondering what to do with the rest of the carton.

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Why You'll Love This Buffalo Ranch Recipe

Bold flavor - Creamy ranch base meets the tangy heat of Frank's RedHot.
Versatile - Drizzle over salads, use as a dip for wings and veggies, or spoon over grain bowls.
No waste - Use buttermilk powder instead of buying a quart for a few tablespoons.
Quick to make - Comes together in minutes with pantry and fridge staples.

For another classic dressing that works as a dip too, try my easy green goddess recipe.

Ingredients You'll Need

Sour cream - The creamy backbone of the dressing; full-fat for best body and tang.
Mayonnaise - Adds richness and smoothness.
Buttermilk - Use buttermilk powder or buttermilk. Extra powder can be whisked in for increased thickness, and it's a great pantry item.
Frank's RedHot Original - The essential Buffalo heat and tang.
Vinegar - I've made Buffalo Ranch with and without apple cider vinegar. Add it for extra tang or pass, it's up to you.
Garlic powder - For depth of flavor.
Onion powder - Classic ranch flavor builder.
Herbs - Fresh parsley, fresh chives, and fresh or dried dill add fresh herbal notes add that unmistakable ranch nuance.

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

Love a good Caesar dressing? Skip the bottles and make fresh Caesar dressing at home in minutes.

Chef's tip on buttermilk: For the best flavor and creamy texture that rivals bottled ranch (without the additives), I recommend using buttermilk powder. At first I hydrated the powder with a tablespoon of milk (vs water), then found using just the powder straight was fine. It delivers that signature tang and body without buying a quart of buttermilk. I used acidulated milk (milk + vinegar or lemon juice) for testing, and while it works, it's less tangy and slightly thinner. Buttermilk powder also lets you control thickness - add more powder for a thicker dip, or thin with milk or water to thin for dressing.

Substitutions and Variations

Hot Sauce - Swap Frank's for your favorite hot sauce (Cholula, Crystal, or Tabasco) to adjust heat and flavor.
Greek Yogurt - Replace some or all of the sour cream with Greek yogurt for a lighter, protein-rich version.
Herbs - Use dried parsley or chives if fresh isn't available (reduce quantity to about ⅓ of fresh).
Dairy-Free - Use dairy-free sour cream, mayo, and milk for plant-based options.

How to Make Buffalo Ranch at Home

Combine sour cream, mayo, hot sauce, buttermilk (or powder), onion and garlic powder, salt & pepper.

Creamy light orange buffalo dressing being made in a bowl with a whisk.

Whisk until smooth.

Whisk in herbs.

Finished buffalo ranch dip in a bowl with a whisk.

Chill at least 30 minutes, or longer if possible, before serving for best flavor. Adjust the thickness depending on need.

A platter of colorful fresh cut veggies with buffalo ranch in the center bowl.

Chef's Tip - Adjusting Buffalo Ranch for Dip or Dressing
As made, this Buffalo Ranch has the consistency of a thick, creamy dressing - perfect for salads. After refrigeration, it naturally thickens into more of a dip. For an even thicker texture, stir in a little whole milk powder or buttermilk powder (my favorite trick for richness without altering flavor) or a more thick sour cream. To make it thinner and more pourable for drizzling, whisk in milk or buttermilk a splash at a time until it's just right for you. This is adjustable based upon your needs.

Ways to Enjoy Buffalo Ranch Dip and Dressing

As a salad dressing - Perfect over crisp greens, especially in a Buffalo Chicken Salad with chopped chicken, celery, carrots, and blue cheese.
As a dip - Serve with fresh veggie sticks (celery, carrots, bell pepper strips, cucumber, endive leaves) for an easy appetizer or snack.
With wings - A cool, creamy counterpoint to spicy Buffalo wings.
On wraps or sandwiches - Use buffalo ranch inside a grilled chicken wrap, turkey sandwich, or veggie pita for extra flavor.
With grilled meats or shrimp - Drizzle over grilled chicken, shrimp, or steak to add a tangy, spicy kick.
As a burger topper - Spoon onto burgers (beef, turkey, or veggie) instead of regular mayo.

Check out this creamy ginger dressing recipe, another one that flavorful and super easy made with a nut butter.

Storage

Store this dressing in an airtight jar or container in the refrigerator for up to 1 week. Stir before using, as it may thicken slightly when chilled, or add a little milk to thin.

Recipe FAQS

Can I make Buffalo Ranch without mayonnaise?

Absolutely. Swap the mayo for extra Greek yogurt or sour cream for a lighter version while keeping the creamy texture.

What's the best Buffalo sauce for this recipe?

Frank's RedHot is my go-to for that classic Buffalo flavor, but you can use your favorite brand such as Crystal or Cholula, or even homemade Buffalo sauce.

How do I adjust Buffalo Ranch consistency?

If your Buffalo Ranch dressing is too thin, stir in a bit more sour cream, or thick Greek yogurt-about a tablespoon at a time-until it reaches your desired consistency. Another great trick is adding a little whole milk powder or buttermilk powder, which thickens the dressing while adding a subtle richness. Whisk smooth and allow a few minutes to hydrate and thicken.

Can I make Buffalo Ranch ahead of time?

Yes! Buffalo Ranch can be made up to 3 days in advance. Store it in an airtight container in the refrigerator, and give it a quick stir before serving to refresh the texture.

More Terrific Dip Recipes

Whether you're planning game day snacks, holiday appetizers, or just need something quick for a weeknight, Buffalo Ranch dip and these other recipes are guaranteed to please.

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If you make this Buffalo Ranch, please add your comment and let me know what version you made. I appreciate your feedback and enjoy hearing from you. They really help other readers. If you loved it, please give it a 5-star rating!

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Spicy Shrimp and Pasta (Shrimp Fra Diavolo)

12/09/2015 by Sally Cameron Leave a Comment

Spicy shrimp and pasta is a quick, flavor-packed dinner that's ready in about 30 minutes. Tender shrimp are simmered in a bold, garlicky tomato sauce with just the right amount of heat - easy to dial up or down to suit your taste. Inspired by the Italian-American classic shrimp fra diavolo, this version delivers all the rich flavor with simple steps you can make on any weeknight. Serve with your favorite pasta for a dish that feels like restaurant fare, right from your own kitchen.

Shrimp Fra Diavolo | AFoodCentricLife.com

Shrimp Fra Diavolo is shrimp cooked in a zesty, tomato-based sauce with wine, garlic, and herbs-its name may sound Italian, but it's actually an Italian-American creation. The heat level is totally up to you. I start with ¼ teaspoon of crushed red pepper flakes (also called pizza pepper) for four servings-just enough to make my wimpy nose run. Toss in quick-cooking shrimp and dinner is done!

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Why You'll Love Spicy Shrimp and Pasta

Everyone loves shrimp - Tender, juicy, and America's favorite seafood.
Freezer-friendly - Works perfectly with thawed frozen shrimp for convenience.
Quick and simple - Ready in minutes with pantry-friendly ingredients.
Bold, garlicky heat - A vibrant tomato sauce with just the right amount of spice.

Ingredients You'll Need

Shrimp - Wild shrimp have the best flavor and texture. Look for peeled and deveined to save time, or buy peel-on shrimp and clean them yourself to save a little money.
Olive oil - Extra virgin olive oil adds richness and complements the bold flavors of the sauce.
Onion - Brown, yellow, or white onions all work well - use what you have on hand.
Garlic - Fresh cloves give the best flavor, but garlic paste from a tube works as a quick shortcut.
Wine - A splash of dry white wine is traditional, though a dry red works too. Avoid sweet wines.
Tomatoes - Crushed canned tomatoes form the base of the sauce. Fire-roasted tomatoes add a subtle smoky depth.
Herbs - Dried oregano for a classic backbone; fresh basil stirred in at the end for brightness (plus extra to garnish).
Spice - Crushed red pepper flakes give the dish its signature kick. Start with a little and adjust to your heat preference.
Parmesan cheese - Grated Parmigiano-Reggiano is optional but delicious. Omit for a dairy-free dish.

Please see the recipe card for measurements.

For more information on buying shrimp, check out this Sustainable Shrimp Guide from Seafood Watch and read this post from the Marine Stewardship Council.

Chef's Tip: How much shrimp do I buy? Buy 4-6 ounces per person or 1 - 1 ½ pounds for 4 servings. Smaller shrimp will cook more quickly. If the shrimp are already peeled and deveined (cleaned), the prep time is faster. If they are shell on, peel and devein the shrimp before cooking. Buying the peel-on is actually a better option (if you don't mind a few minutes of cleaning them) because the shells protect the fragile flesh.

Substitutions and Variations

With Parmesan (optional) - While traditional Italians would never finish seafood with cheese, a sprinkle of freshly grated Parmigiano-Reggiano adds a rich, salty finish. Skip the pre-grated "green can" for the best flavor.
Gluten-free - Serve over gluten-free brown rice pasta for a classic feel without the wheat.
Grain-free - Try zucchini noodles or tender steamed kale ribbons for a lighter, low-carb base.
Dairy-free - Simply omit the Parmesan.
Polenta - Creamy polenta makes a hearty, comforting base that pairs beautifully with the spicy tomato sauce.

If you like shrimp and pasta, you might enjoy this white wine shrimp pasta recipe as well.

Chef's Tip: Quick thaw technique for frozen shrimp. Seal frozen shrimp in a plastic bag and press out the air. Place the bag in cold water, changing the water every 30 minutes. Depending on the size, shrimp should thaw in an hour or less. Shrimp are highly perishable, so cook them within 24 hours of purchase or thawing.

How to Make Spicy Shrimp and Pasta

First get your water boiling for the pasta.

It's as simple making the sauce, simmering for flavors to blend, then adding shrimp and cooking for a few more minutes until they turn pink. So easy! Shrimp cook quickly so don't over cook them. You want tender not rubbery shrimp for your spicy shrimp and pasta.

A tray of raw cleaned shrimp getting ready to be cooked.

Serving Suggestions

With Parmesan (optional) - While traditional Italians would never finish seafood with cheese, a sprinkle of freshly grated Parmigiano-Reggiano adds a rich, salty finish. Skip the pre-grated "green can" for the best flavor.
Gluten-free - Serve over gluten-free brown rice pasta for a classic feel without the wheat.
Grain-free - Try zucchini noodles or tender steamed kale ribbons for a lighter, low-carb base.
Dairy-free - Simply omit the Parmesan.
Polenta - Creamy polenta makes a hearty, comforting base that pairs beautifully with the spicy tomato sauce.

Since shrimp are so easy and tasty, try my baked shrimp scampi too!

Recipe FAQs

Can I make Shrimp Fra Diavolo with other seafood?

Typically made with seafood, shrimp Fra Diavolo can be made with other seafood such as clams, mussels, chunks of mild white fish, small lobster tails, crab, or calamari (squid).

Can I make shrimp Fra Diavolo in advance?

The best way to make Shrimp Fra Diavolo ahead of time is to make the sauce, cool, and refrigerate. When ready to enjoy, bring the sauce to a simmer and add raw shrimp to cook until pink, just a few quick minutes. For best results, do not make the whole dish ahead. Shrimp do not re-heat very well. It's better made fresh and super easy if your sauce is already made.

What can I serve with Shrimp Fra Diavolo

Serve this fiery Italian-American shrimp dish with a crusty roll and a side green salad tossed with homemade Italian dressing.

More Delicious Seafood Recipes

For another spicy shrimp dish try these jalapeno mint grilled shrimp or this Thai-inspired shrimp soup called Tom Yum.

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If you make spicy shrimp and pasta, please comment, and let me know, I enjoy hearing from you and your comments help other readers. If you loved it, please give it a 5 star rating!

📖 Recipe

If you are serving with pasta, get your water boiling first so everything is done at the same time and hot to serve.

Serving Shrimp Fra Diavolo

While traditional Italians would never, ever finish seafood with cheese (and probably look at you with horror), a little Parmesan sure adds a nice rich saltiness at the end. Skip the green can and get a chunk to grate fresh yourself.

Instead of wheat pasta, serve over gluten-free brown rice pasta for GF.
For grain-free, serve over zucchini noodles or steamed kale ribbons.
For dairy-free skip the Parmesan.
If grains are ok, polenta is another option.

Since shrimp are so easy and tasty, try my baked shrimp scampi too!

Recipe FAQs

Can I make Shrimp Fra Diavolo with other seafood?

Typically made with seafood, shrimp Fra Diavolo can be made with other seafood such as clams, mussels, chunks of mild white fish, small lobster tails, crab, or calamari (squid).

Can I make shrimp Fra Diavolo in advance?

What can I serve with Shrimp Fra Diavolo

Serve this fiery Italian-American shrimp dish with a crusty roll and a side green salad tossed with homemade Italian dressing.

More Delicious Seafood Recipes

For another spicy shrimp dish try these jalapeno mint grilled shrimp or this Thai-inspired shrimp soup called Tom Yum.

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Quinoa Corn Salad with Lemon Vinaigrette

09/04/2025 by Sally Cameron 2 Comments

Fresh, colorful, and full of texture, this quinoa corn salad is what summer tastes like. Sweet, juicy corn kernels add a satisfying pop to fluffy quinoa, while lemon, olive oil, and a handful of fresh herbs keep every bite light and lively. Whether you call it a quinoa corn salad or a corn and quinoa salad, it's quick to throw together, pairs perfectly with anything off the grill, and the leftovers are just as good the next day (if there are any).

A Corn and quinoa salad with fresh mint garnishing the center of the bowl.

Tossed with a bright lemon vinaigrette, this quinoa corn salad is crisp, refreshing, and easy to customize. Add crumbled feta for richness, swap herbs to suit your meal, or top with grilled chicken, shrimp, or sliced steak for a more substantial main. It's a flexible favorite for everything from picnics to meal prep. It's a simple, summery favorite I can't stop eating.

Why You'll Love Quinoa Corn Salad

Light & refreshing - Perfect for warm-weather meals and summer gatherings.
Versatile - Serve as a side dish or make it a main dish with added protein.
Make-ahead friendly - Holds up well in the fridge for meal prep or leftovers.
Flexible ingredients - Use freshly cooked corn and quinoa, or take the shortcut with frozen.

Here's another terrific quinoa salad with lentils that's a great summer dish, make ahead too.

Ingredients You'll Need

Ingredients for a quinoa corn salad with herbs, in prep bowls on a marble counter.

Quinoa - Use cooked and cooled quinoa, either white or a tri-color blend, and frozen thawed works too.
Corn - Fresh grilled corn is best for that smoky-sweet flavor, but frozen grilled corn (or plain frozen corn) works too-just thaw it first.
Pine Nuts - Their buttery crunch pairs perfectly.
Fresh Herbs - I like a mix of chopped mint, chives, and parsley for brightness and balance, but feel free to adapt based on what's in your garden.
Shallot - Adds a mild, savory bite and extra flavor, or use a little red onion.
Olive Oil - A good-quality extra virgin olive oil is ideal. If you have a citrus- or herb-infused oil, even better-it adds an extra layer of flavor.
Lemon Juice - Always use fresh lemon juice here. It gives the vinaigrette that clean, zesty acidity without the bitterness or preservatives found in bottled juice.
Garlic - A small fresh clove finely zested adds a punch of flavor.
Mustard (optional) - A little Dijon helps the vinaigrette emulsify and gives flavor.

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

Here's a reader favorite summer green bean salad with corn and tomatoes you'll love.

Chef's tip: Frozen corn is blanched before packaging, so it's fully cooked. All you need to do is thaw it completely - either overnight in the refrigerator or by placing it in a colander and running cool water over it. Drain well before adding to the salad. No extra cooking required.

Substitutions and Variations

Nuts - Swap in toasted sliced almonds, chopped walnuts, or sunflower seeds if preferred.
Cheese - Crumbled feta adds a creamy, salty bite that pairs beautifully with the sweet corn. Skip the cheese to keep it dairy-free.
Protein - Make it a satisfying main dish by adding chopped grilled chicken, grilled shrimp, or sliced steak. Edamame is terrific too for plant-based protein!
Herbs - Use whatever fresh herbs you have on hand. Basil, parsley, oregano, cilantro, or dill are all good options.
Grains - No quinoa? Try cooked farro, brown rice, couscous, or millet. Just make sure the grain is fully cooled (and fluffy) before tossing with the other ingredients (and GF if needed).

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

Chef's Tip for Fresh Corn: If you're using fresh summer corn, cook it just until tender-crisp - about 3 minutes in boiling salted water or 8-10 minutes on the grill - then cool it quickly. This keeps the kernels sweet, juicy, and brightly colored. Overcooking can make corn tough and dull in flavor.

How to Make Quinoa Corn Salad

Shortcut: Cook and cool the quinoa, and cook and slice the corn ahead of time to make assembly fast. You can also use pre-cooked quinoa and frozen (thawed) corn kernels for an even quicker prep.

Cooked corn on the cob, sliced off on a cutting board with a knife.

Cook the corn and slice off the cobs.

A vinaigrette whisked together in a glass bowl with a silver whisk.

Mix the vinaigrette.

Ingredients for a quinoa corn salad in a bowl, not yet mixed.

Add the salad elements to a medium bowl and mix gently.

Grain bowl salad being mixed with corn, herbs, pine nuts, and vinaigrette.

Add the vinaigrette and toss to serve.

Quinoa and corn salad in white bowl with mint and a gold spoon.

How to Serve Corn and Quinoa Salad

Serve slightly warm, room temperature, or chilled. All are delicious, and each works for different occasions.

Pair with grilled chicken, fish, or shrimp for a balanced summer dinner.
Bring to picnics, potlucks, or barbecues, it transports and holds well.
Add to a bed of mixed greens for extra crunch and volume.
Top with sliced avocado or crumbled feta for a richer twist.

Storage

Store quinoa corn salad in an airtight container for up to 3 days. If it's been chilled, give it a quick stir before serving to refresh the flavors.

For another terrific salad with corn, try this avocado, corn, and black bean salad.

Recipe FAQs

Can I prepare corn quinoa salad ahead of time?

Yes. You can cook and cool the quinoa, and cook and cut the corn, up to a day ahead. Assemble the salad right before serving for the best texture, and keep dressing separate until just before serving.

Can I use frozen corn instead of fresh?

Absolutely. Frozen, thawed corn works great. Thaw completely and drain well before adding to the salad. Frozen is a great year-round option.

How can I make it more filling or add protein?

Stir in black beans, chickpeas, grilled chicken, shrimp, or cubed tofu. Crumbled feta or queso fresco also adds richness and extra flavor. All add more protein and make it more hearty.

Can I serve quinoa corn salad warm or cold?

Yes, it's delicious either way. Serve it room temperature right after you make it for a fresh-from-the-kitchen feel, or chill it for at least 30 minutes for a refreshing, make-ahead option. I often enjoy it cold for picnics and meal prep, but warm is perfect alongside grilled mains.

More Recipes With Quinoa

If you're craving more fresh, colorful ideas, these quinoa recipes are a great place to start. From hearty mains to light salads like this quinoa and corn salad, you'll find plenty of ways to use quinoa.

Did You Make This Recipe?

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

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Grilled Buffalo Chicken

08/28/2025 by Sally Cameron Leave a Comment

If you love the bold, tangy flavor of Buffalo sauce, you'll love Grilled Buffalo Chicken. Juicy chicken breasts are gently pounded for even cooking, marinated in a zesty blend of Frank's RedHot, olive oil, garlic, and smoked paprika, then grilled to perfection. The result is tender, smoky, and packed with flavor-perfect sliced over salads, tucked into wraps, or terrific served for game day.

Bright orange Grilled Buffalo Chicken with perfect grill marks on a gray platter.

Juicy, tangy, and just the right amount of spicy, this grilled Buffalo chicken recipe is a fantastic for weeknight dinners and game day menus. The simple marinade of hot sauce, olive oil, garlic, and spices delivers bold Buffalo flavor in every bite. Whether you serve it over salads or skewered for party appetizers, they're a healthy twist on classic buffalo wings, with all the same zesty heat and smoky char from either a pellet grill or a gas grill.

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Why You'll Love Grilled Buffalo Chicken

Bold, tangy flavor - The perfect balance of heat from Frank's and tang from vinegar.
Versatile - Serve sliced over salads, in wraps, on sandwiches, or as a main dish.
Quick to prepare - Just marinate, grill, and slice-done in an hour (marinade time included).
Football season favorite - Works for game day, backyard BBQs, or weeknight dinners.
Leftovers are great - Use extra to make this Buffalo Chicken Salad!

For another terrific grilled chicken breast recipe, try this Grilled Lemon Chicken.

Ingredients You'll Need

Ingredients for a buffalo chicken salad and marinade in small glass prep bowls

Chicken - Lean, quick-cooking boneless, skinless chicken breasts, but thighs work too.
Oil - Helps the marinade cling to the chicken and prevents sticking on the grill.
Hot sauce - Frank's RedHot or similar for classic Buffalo tang and heat. Other sauces such as Louisiana Hot Sauce, Crystal Hot Sauce, and Cholula work too.
Paprika - Use smoked paprika for a subtle smokiness or regular for a more neutral flavor.
Onion powder - Adds mild, savory depth to balance the heat.
Garlic - Fresh garlic for a richer flavor base.
Honey - Regular or no-sugar honey for a touch of sweetness to round out the spice.

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

Chef's Tip - Vinegar or No Vinegar?
Classic Buffalo sauces often include vinegar for a sharp tang, but many hot sauces-especially Frank's RedHot-are already vinegar-forward. If you prefer a mellower flavor, skip the added vinegar and let the hot sauce shine. Want extra tang? Add 1 tablespoon apple cider vinegar to the marinade for a zippier kick. I've made it both says.

Substitutions & Variations

Heat level - Use Frank's Original for classic Buffalo flavor, or Frank's Extra Hot if you want more kick, or add cayenne, Tabasco, a different hot sauce.
Smoky twist - Add 2-3 drops of liquid smoke to the marinade smokey flavor.
Different protein - Works great with chicken thighs, wings, or even shrimp (adjust cooking time).
Grill or bake - No grill? Bake at 400°F until chicken reaches 165°F.
Herbs & aromatics - Add fresh chopped parsley or cilantro for a fresh finish.

These grilled harissa chicken skewers are another easy, fast chicken recipe with a spicy marinade.

Chef's Tip - Why Pound Chicken Breasts
Pounding boneless, skinless chicken breasts to a more even thickness focusing on the thicker end) ensures they cook more evenly on the grill. This helps prevent the thin end from drying out while the thicker end finishes cooking, giving you juicier, more consistent results. Use gentle, even pressure when pounding. You're aiming to flatten, not tear the flesh. I show this step in the process photos so you can see exactly how it's done. Investing in an inexpensive meat pounder is a good idea.

How to Make Grilled Buffalo Chicken Breasts

Two boneless skinless chicken breasts pounded thin in a zip bag with a meat pounder on top.

Add the chicken breasts smooth side up to a heavy zip bag and gently pound to more of an even thickness, focusing on the thicker end.

A bright orange red buffalo chicken marinade in a small bowl with a whisk.

Whisk together the marinade ingredients until smooth.

Boneless chicken breasts marinating in an oval white shallow dish.

Marinate the chicken breasts covered on marinade for 45-60 minutes (no longer) on the countertop.

Griled chicken breasts with perfect grill marks, pastry brush, and marinade jar.

Grill chicken breasts for 10-12 minutes on a clean hot grill turning part way through, until they reach 160°F-165°F. Brush with more clean marinade when done for extra flavor.

5. Slice crosswise and serve Buffalo Chicken with extra clean marinade as sauce if desired.

How to Serve Grilled Buffalo Chicken

Serve it fresh off the grill with your favorite sides, or slice it thin for salads, wraps, and sandwiches.

Classic Platter: Serve whole or sliced on a platter with celery sticks, carrot sticks, and a side of ranch or blue cheese dressing.
Buffalo Chicken Salad: Slice or cube the chicken and toss it over crisp greens with chopped veggies and a drizzle of ranch.
Wraps & Sandwiches: Layer sliced chicken in a tortilla or bun with lettuce, and tomato.
Protein Boost for Bowls: Add to grain bowls with rice, quinoa, or cauliflower rice, along with roasted veggies.

Chef's Tip: For a quick serving sauce, whisk ¼ cup of leftover marinade with 3 tablespoons of melted butter. This mellows the tang and adds richness. For a sweeter balance, stir in a bit more honey to taste. Drizzle over the sliced chicken or serve on the side. For a creamy twist, pair it with my Buffalo Ranch Dressing (link coming soon).

Recipe FAQs

How do I know when the chicken is fully cooked?

Use an instant-read thermometer. The internal temperature should hit 165°F. This ensures the chicken is cooked safely through without drying out. For moist chicken, pull the chicken at 160°F and carry over cooking will bring it up the exta fe degrees.

Can I use other cuts of chicken?

Yes, this Buffalo marinade and grilling works well on breasts, thighs, chicken tenders, or even wings. Just adjust your cooking time and watch your internal temperature.

Can I make buffalo marinade from scratch for this recipe?

Yes, homemade buffalo marinade and sauce is quick and tastes fresher than bottled. Mine combines hot sauce, olive oil, a little honey, and seasonings for a balanced heat and tang. Making your own means you can adjust spice levels to suit your taste and avoid preservatives found in store-bought versions.

More Grilled Chicken Recipes

From quick weeknight dinners to cookout favorites, these grilled chicken recipes deliver big flavor with minimal fuss.

Did You Make This Recipe?

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Easy Steps for How to Dice a Tomato

08/28/2023 by Sally Cameron Leave a Comment

Learn how to dice a tomato the best way so you're a more confident cook and get your prep work done faster. Learn the quick way to chopping tomatoes for using in recipes or freezing diced tomatoes for later use. Here are step-by-step instructions with photos. If you've been looking for the easiest way to chop tomatoes, look no further.

Diced red tomatoes in a glass bowl on a the counter.

Diced tomatoes are used in many recipes and are a versatile ingredient. From soups and stews to salsa and sauces, tomatoes are everywhere. While canned tomatoes are called for in many recipes, sometimes fresh diced tomatoes are needed.

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Why You'll Like This Recipe

It's a method or classic culinary technique.
Follow it once and you'll always know how to it.
Use fresh diced tomatoes in many recipes.
Handy in summer months when tomatoes are their best and abundant.

Here's a terrific use for fresh diced tomatoes; use them as part of my recipe for classic steam mussels in white wine.

Recipe Ingredients

A round sieve with whole ripe Roma tomatoes draining after washing.

Tomatoes: The type of tomato best for dicing is Roma tomatoes because they are meatier, but this method works for most any kind of tomato. Romas tomatoes are also called plum tomatoes or Italian tomatoes. Buy ripe tomatoes but not overly-ripe (squishy) tomatoes.

Sizes in tomatoes vary a lot. For reference, the first pound I bought at the grocery store were smaller tomatoes; 5 Romas were a pound. The next 5 I bought were larger tomatoes and weighed 1 ¾ pounds. Of the 1 pound batch, after seeding and dicing the yield was 11 ounces.

Use fresh diced tomatoes in Tabouli, a terrific Mediterranean salad recipe.

Substitutions and Variations

Can I substitute fresh diced tomatoes for canned diced tomatoes?

It depends on the recipe. If a recipe calls for canned diced tomatoes and their juice, you will need to compensate for the juice with another liquid. Possibly tomato juice or pureed tomato.

If the recipe has broth, like a soup recipe, you might be able to compensate with broth. If the recipe needs a boost of tomato-y goodness, try adding a little tomato paste.

Generally 2 cups of fresh diced tomato equals 1 can of diced tomatoes (undrained) or 1 cup drained. Another thing to think about with recipes; canned tomatoes are peeled. If the peel will not be appealing in your recipe, peel your tomatoes. If in doubt, stick with canned diced tomatoes which are easy to keep in the pantry or be willing to experiment.

Freezing Tomatoes

What about freezing tomatoes? Frozen tomatoes last 6-9 months in the freezer. Raw tomatoes can be frozen whole, sliced, chopped (diced), or even puréed. After thawing use tomatoes in cooked dishes because the texture will be mushy due to changes in cell structure. Unfortunately frozen tomatoes don't substitute well for fresh tomatoes in most recipes.

To freeze diced tomatoes, use freezer zip bags. Gently spread tomatoes into a single layer, then gently press the air out before sealing the bag.

A zip bag of fresh diced tomatoes ready for the freezer.

Here's a great guide on tomatoes from UC Davis and how to freeze foods from the University of Minnesota.

Terminology & Tomato Tips

What does dice mean?

To dice is to cut an ingredient into even small cubes, whether small, medium, or large. For dice size, technically fine dice is ⅛", small dice is ¼", medium dice is ½", and large dice is ¾". It's a common term. This method works great for dicing bell peppers too, even cucumber.

What is the best knife to dice tomatoes?

You need the right knife for dicing tomatoes. There are two I use for slicing, chopping or dicing tomatoes. You need a sharp chef's knife or a handy utility knife called a Santoku.

For tomato slices, a serrated knife is handy because tomato skins can be stubborn to cut through unless you have a very sharp knife. Serrated edges make it easy and you can cut nice thin tomato slices. Instead of a long serrated bread knife, get an inexpensive tomato knife. It's a smaller serrated kitchen knife and a great addition to your knife collection, handy for many uses.

Some people use a paring knife to core the tomatoes first, but I find this method faster and easier when I need diced tomatoes.

Chef's Tip: A cook's best friend is a sharp knife. Have them professionally sharpened a few times a year. I use a mobile service and get their notifications when they are in my area. Sharp knives make a huge difference! Dull knives are dangerous and make everything harder. Sharp knives are a pleasure to use.

Recipe Instructions

Follow along step-by step for how to dice a tomato. It's good knife skills practice and the first thing you learn in culinary school. Once you get comfortable with this method you can get through a bunch of tomatoes in no time with minimal effort.

First step for cutting tomatoes, top sliced off and cut it in half, then quarters. — **Step 1: Slice a thin piece off of the stem end (top) of the tomato and slice in half from top to bottom. Then slice the halve into quarters.**

Slicing seedy centers out of tomatoes on a walnut cutting board with a sharp knife. — **Step 2: Holding your knife parallel to the cutting board, slice out the tomato seeds. It's a bit of a juicy mess so push that aside and have a clear place to dice.** **A bench scraper is a handy tool.**

Roma tomatoes cut in strips for dicing crosswise into nice cubes.

Step 3: Once the seeds are gone, slice each quarter tomato into long thin strips. Thick slices or thin slices, it depends on the size of diced tomato you need. The thinner the strips, the small the diced tomato will be. If you want perfect cube edges, clean up the strip edges before dicing.

Cubes of chopped tomatoes on a dark brown cutting board. — **Step 4: Create your dice by chopping your tomato strips crosswise into cubes.**

Serving Suggestions

Once you know how to dice a tomato, here's just a few ways to use your newly developed culinary prowess.

Make a fresh salsa like pico de gallo with diced tomatoes, onion, jalapeno, and lime juice.
Top crispy crostini drizzled with balsamic dressing as an appetizer.
Skip canned tomatoes and use fresh diced tomatoes in this tortilla soup recipe, or Instant Pot Beef Stew recipe.
Sprinkle them into grilled shrimp tacos or any tacos.
Scatter them over pizza or flatbread drizzled with olive oil, salt and pepper, and maybe some freshly chopped basil leaves.

Diced tomatoes keep in an airtight container 3-5 days. Beyond that, freeze them.

FAQs

Do I need to remove the seeds before dicing a tomato?

Most of the time I remove the seeds before dicing a tomato. Tomato seeds are surrounded by a juicy gel-like fluid, and if you don't want the extra juice added to your recipe, it's best to remove the seeds before dicing a tomato.

How do I dice a tomato without making a mess?

If your tomatoes are super juicy, using a cutting board with a juice edge helps contain any running juices (and use a good size cutting board not a tiny one). The other thing is to slice all of your tomatoes into quarters following my method then sweep your cutting board clean of the seeds and core before continuing with chopping tomatoes.

What's the difference between dicing, chopping, and mincing a tomato?

Dicing, chopping and mincing are all descriptions for the same culinary job. Mincing means very small or very fine chopping. Dicing technically refers to a specific size of the cube: ¼", ½", or ¾" in a professional kitchen. Chopping can mean more general and not necessarily a specific size as how it is cut may not matter.

Should I use a cutting board or a special surface for dicing tomatoes?

Use a heavy enough cutting board with enough real estate (size) to work on. I like to use a cutting board in the 12"x18" size or larger. Don't use a flimsy cutting mat. Another trick is to put a damp clean kitchen towel under the cutting board for stability. Also, if you're dicing a lot of tomatoes, use a cutting board with a juice groove to contain the mess of the juices from over flowing onto your counter.

Should I peel the tomato before dicing it?

Peeling depends on the intended use and recipe. Many times you don't have to peel tomatoes before dicing plus there is fiber and nutrition in the peels you might as well retain. Not peeling tomatoes before dicing helps them hold their shape better. If you want diced tomatoes to soften and almost disappear into a recipe, them yes, you can peel them as canned tomatoes are peeled.

Recipes with Tomatoes

You can substitute fresh diced tomatoes in many recipes where cherry tomatoes are called for. Usually canned diced tomatoes can be substituted as long as they don't need the juice in the can. If the recipe needs it you will have to compensate for the liquid.

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📖 Recipe

A glass bowl of perfectly diced tomatoes on a cutting board.

How to Dice a Tomato

Sally Cameron

1 pound of Roma tomatoes (plum tomatoes) seeded and diced yields approximately 11 ounces of diced tomatoes or 2 cups. A pound is about 5 medium tomatoes.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10

Total Time 10

Course Main Course, Side Dish

Cuisine American

Servings Yield 11 ounces

Calories 14 kcal

Equipment

▢
Chef's knife or a Santoku utility knife
▢
Produce wash

Ingredients

▢ 1 pound Roma tomatoes or plum tomatoes

Instructions

Slice a thin piece off of the top of the tomato, then slice vertically into halves then quarters.
Lay the quarters flat and with your knife parallel to the cutting board, slice out the seeds and gel like fluid. Next slice the cleaned quarter into long thin strips, the crosswise into nice cubes (dice).
Diced tomatoes can be stored in an airtight container in the refrigerator for 4-5 days or in the freezer in a flat zip bag with the air pressed out for 3 months. Remember to label with the quantity and date.

Notes

Dice sizes, technically: small dice = ¼", medium dice = ½", large dice = ¾"

Substituting fresh diced tomatoes for canned diced tomatoes.

It depends on the recipe. If a recipe calls for canned diced tomatoes and their juice, you will need to compensate for the juice with another liquid. If the recipe needs a boost of tomato-y goodness without the canned juices, try adding a little tomato paste.

Generally 2 cups of fresh diced tomato equals 1 can of diced tomatoes (undrained) or 1 cup drained. Another thing to think about with recipes; canned tomatoes are peeled. If in doubt, stick with canned diced tomatoes which are easy to keep in the pantry. See more tips in the post.

Nutrition

Calories: 14kcalCarbohydrates: 3gProtein: 1gFat: 0.2gSaturated Fat: 0.02gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gSodium: 4mgPotassium: 179mgFiber: 1gSugar: 2gVitamin A: 630IUVitamin C: 10mgCalcium: 8mgIron: 0.2mg

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

Gluten Free Peach Cobbler

08/25/2025 by Sally Cameron 1 Comment

Gluten free peach cobbler has all the juicy sweetness of fresh summer peaches with a tender, golden crust - no boxed cake mix here. This easy, from-scratch recipe uses a simple pour-over batter that's poured on top of the fruit and bakes up into a classic cobbler crust. Serve it warm with a scoop of vanilla ice cream for the ultimate summer comfort food. And when peaches aren't in season, you can make this cobbler year-round with frozen peaches.

A shallow bowl of peach cobbler with a scoop of vanilla ice cream on top melting, baking dish behind.

When ripe peaches are in season, this gluten free fresh peach cobbler recipe is irresistible and comes together in minutes. The pour-over method keeps it fuss-free with no biscuits to roll or cut, making it an easy gluten free peach cobbler anyone can master. You can sweeten it with regular sugar or a natural alternative like a monk fruit-allulose, blend and it's always a crowd-pleaser for cookouts, weekend gatherings, or a cozy dessert at home.

Why You'll Love This Peach Gluten Free Peach Cobbler

Gluten-Free & Delicious - Made with a GF flour blend for a tender topping.
Fresh, Juicy Peaches - The star of the show, sweetened just enough to shine.
Easy Homemade Batter - No cake box mixes here, just pantry basics for a quick pour-over topping.
Perfect for Summer Gatherings - Serve warm with vanilla bean ice cream or a dollop of whipped cream.

Ingredients You'll Need

Ingredients for a peach cobbler in prep bowls on a marble counter.

For the Peach Filling

Fresh peaches - About 4½ to 5 pounds (around 12 medium). Freestone varieties are easiest to work with.
Sugar - I prefer natural cane sugar for its cleaner flavor and gentle sweetness, but regular granulated sugar works just fine. If your peaches are tart or under-ripe, add 1-2 extra tablespoons.
Cornstarch - Thickens the juices without making the filling gummy.
Vanilla extract - Adds warm depth and rounds out the fruitiness.

For the Cobbler Batter

Gluten-free flour blend - I use one with xanthan gum (King Arthur Measure-for-Measure). Other GF blends may work, but this is what I test with. If your blend doesn't contain xanthan gum, add ¼ teaspoon.
Baking powder - Gives the batter lift and lightness.
Baking soda - Helps with browning and a tender crumb.
Sugar- Natural cane sugar for balanced sweetness or regular granulated sugar.
Unsalted butter - Adds richness and flavor to the topping.
Milk - I use whole milk, but buttermilk works equally well.
Acid - Either lemon juice or white vinegar to acidify the whole milk. Skip if using buttermilk.
Egg - Provides structure and extra richness.
Vanilla extract - For classic warm flavor.

Please see the recipe card for measurements and salt.

Chef's Tip - Skip the Lemon Juice
Many cobbler recipes call for a splash of lemon juice to "brighten" the flavor of peaches. In my testing, good ripe peaches need no help. The lemon can actually mute their natural sweetness. In testing, we preferred the "no lemon juice" cobbler. Unless your peaches are bland or underripe, skip it and let the fruit shine.

Substitutions and Variations

Dairy-Free - Swap dairy milk for almond or oat milk, and use plant-based butter.
Add Warm Spices - Cinnamon, nutmeg, ginger, or cardamom add cozy flavor. Use ½-1 teaspoon in the batter or toss with the peaches before baking.
Lower Sugar - Replace the sugar with a monk fruit/allulose blend.
Almond Twist - Add ¼-½ teaspoon almond extract to the batter for a subtle nutty note that complements peaches beautifully.
Swap the Fruit - Use nectarines instead of peaches, or a mix of both, with no change in the method.

For another fruity dessert option, try this blueberry compote over a scoop of vanilla ice cream, or with overnight oats which makes breakfast like dessert!

Chef's Tip - Whole Milk Powder.
While testing a batch of cobbler, I ran out of milk. Not wanting to make another store run, I grabbed my whole milk powder, mixed ⅔ cup water with 3 tablespoons powder, and let it stand for 5 minutes. Then I added vinegar to acidify it for the batter-voilà! It worked perfectly. Whole milk powder is a terrific pantry backup and one of my secret weapons. I also use it in my gluten-free pound cake and vanilla bean ice cream for richer flavor and texture.

How to Make This Easy Gluten Free Peach Cobbler

Baking Dish Size Tip: I use a 9-inch square, 2 ½-quart baking dish to ensure the peaches and batter have enough room to rise and bubble. If your pan is smaller, set it on a foil-lined baking sheet to catch any drips. Butter the dish to prepare for the cobbler.

START HERE: Set up an ice bath and bring a medium pot of water to a boil. Add the vinegar or lemon juice to the whole milk and let it stand (skip if using buttermilk).

A pot of boiling water with peaches blanching for peeling.

1. Slice a shallow X in the bottom of each peach. Add a few at a time to the boiling water and blanch for 30-40 seconds.

Peaches in an ice bath chilling for peeling.

2. Place peach in the ice bath and chill for 15-30 seconds.

A peeled peach after blanching with peeled peaches in the background.

3. Remove the peaches and peel with a paring knife. The skin slips right off. Repeat blanching and shocking process with all peaches.

A glass bowl of flour and dry ingredients for baking a cobbler.

4. For the batter, whisk together flour, sugar, baking soda, baking powder, and salt.

A glass bowl of eggs, milk and melted butter.

5. In another bowl, whisk together the wet ingredients: melted butter, acidulated milk, egg, and vanilla.

Wet and dry ingredients being whisked together to create a batter.

6. Combine the wet and dry ingredients.

Smooth whisked batter to pour over a peach cobbler.

7. Whisk until smooth, then let batter rest for 15-20 minutes to hydrate (for GF flour).

Golden sliced yellow peaches in a large mixing bowl.

8. Slice the peaches ¼" - 1 ½" thick, add the sugar, cornstarch, lemon juice if using, and vanilla. Toss gently to coat well.

A square baking dish filled with sliced peaches to make ap each cobbler.

9. Add peaches to the buttered baking dish.

A white baking dish spread over the top with creamy batter for a cobbler.

10. Spread the batter evenly over the top.

A baked peach cobbler with a golden crusty top on a cooling rack.

11. Bake peach cobbler at 350°F for approximately 50 minutes until the top is golden brown and firm to the touch. Watch timing as ovens vary. Allow the peach cobbler to stand at least 10 minutes before slicing to thicken and settle so you're not serving peach cobbler soup. It will still be warm and delicious.

How to Serve Peach Cobbler

Peach cobbler is best enjoyed warm, when the juices are syrupy and the topping is tender inside with a delicate golden crust. It's just as delicious at room temperature, and leftovers can be enjoyed cold straight from the fridge for a refreshing treat.

With Ice Cream - Vanilla bean is the classic pairing, but butter pecan, cinnamon, or simple vanilla ice cream makes it unforgettable.
With Whipped Cream - Lightly sweetened whipped cream (or coconut whipped cream for dairy-free) adds an airy contrast to the rich, fruity filling.
In a Shallow Bowl - Cobblers are juicy, so use small shallow bowls instead of plates to keep every drop of syrupy peach goodness where it belongs.
With Yogurt - Try frozen yogurt or sweetened Greek yogurt for a lighter, tangy option.
Extra Texture - Sprinkle on toasted sliced almonds, pecans, or a pinch of cinnamon sugar just before serving.

Storage

Gluten-free peach cobbler is best the day it's made - the topping stays tender and the fruit is perfectly juicy. By the next day, the crust softens from all of the juiciness. If you do have leftovers, refrigerate them and enjoy within 24 hours.

Salvage Tip: When the crust is too soggy to enjoy, I toss it and just enjoy the peaches like stewed fruit or applesauce. They're still delicious alone, on yogurt, oatmeal, or over ice cream. Can't waste those terrific peaches!

Freezing

Honestly, I do not recommend freezing a peach cobbler. The ice crystals that develop in the process break down both the fruit and topping, so when thawed you get watery filling and gummy crust. This is just one of those desserts that is best served fresh, and maybe at best the next day.

Recipe FAQs

Does this work with all-purpose flour?

Yes. While my version is gluten-free, you can substitute regular all-purpose flour 1:1. The crust texture might be slightly different, but still delicious.

Can I use frozen peaches in this gluten free peach cobbler?

Yes, but thaw completely and dry well them first for the best texture and flavor. Frozen peaches release a lot of water as they bake, which can make the cobbler too juicy or the topping soggy. And you might need to slightly increase the thickener when you toss the peaches.

Can I make this cobbler ahead?

This gluten free peach cobbler recipe is best fresh, but you can bake it earlier in the day and rewarm in a 325°F oven for about 20 minutes before serving.

Why didn't my cobbler brown on top?

If using a sugar-free sweetener, like a monk fruit blend, it won't caramelize as much as regular sugar. For more color, sprinkle with a tablespoon of sugar before baking.

More Summer Dessert Recipes

If you love a good GF peach cobbler, try these other gluten-free summer desserts that keep the summer flavors going.

Did You Make This Recipe?

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

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Vanilla Bean Ice Cream

08/18/2025 by Sally Cameron 3 Comments

Let me give you the inside scoop on making ultra-premium vanilla bean ice cream at home. Getting it rich and creamy-without additives or corn syrup like the commercial brands-took plenty of testing and fine-tuning. This French-style custard base uses a carefully balanced ratio of heavy cream, whole milk, and egg yolks, plus one secret ingredient that boosts both texture and flavor. And the star of the show? Vanilla bean paste for deep, aromatic flavor-easier to use than whole vanilla beans.

A perfect scoop of vanilla bean ice cream in a white ceramic loaf pan with silver scooper.

The phrase 'plain vanilla' always makes me laugh, because real vanilla is one of the most beautiful (and yes, expensive) flavors on the planet. Too often taken for granted, it truly shines when turned into homemade vanilla bean ice cream - a cool, creamy, luxurious treat. I've been making this recipe for years, tweaking and fine-tuning until I finally got it perfect. This is the best vanilla bean ice cream! And now I'm sharing it with you. Just one thing - you'll need an ice cream maker.

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Why You'll Love Vanilla Bean Ice Cream

No junk - No corn syrup, no artificial flavors, no titanium dioxide or propylene glycol-just real food. Thank heavens.
French-style custard - This is true French vanilla bean ice cream, made the classic way with egg yolks and a high butterfat ratio.
Ultra-creamy texture - With deep vanilla flavor you'd expect from a premium pint.
Butterfat magic - At ~19% butterfat, it rivals top-shelf brands like Häagen-Dazs in richness and scoop-ability.

To take summer dessert over the top, start with this easy one pan cherry cake. It's fantastic topped with vanilla bean ice cream.

Ingredients You'll Need

Dairy - A mix of heavy whipping cream and whole milk gives this ice cream the ideal balance of richness and smooth texture-without being overly heavy or cloying.
Eggs - Yolks give the ice cream a silky texture and a sometimes yellowish color.
Sugar - You can use all cane sugar, or swap part for monk fruit sweetener to reduce sugar. Just note: ice cream made with alternative sweeteners will freeze harder than one made with all sugar. Sugar not only sweetens-it acts like anti-freeze to help keep ice cream scoop-able.
Vanilla - Vanilla bean paste offers deep, aromatic flavor and those beautiful specks of real vanilla. Easier than using a whole vanilla bean pod.
Whole Milk Powder - This is my secret weapon. It boosts the milk solids without adding extra water, enhancing richness and reducing iciness-especially helpful when you're skipping gums or corn syrup.
Almond extract (optional) - Just a little enhances the vanilla and adds a subtle complexity. It doesn't make the ice cream taste like almonds-it deepens the overall flavor.

Please see the recipe card for measurements.

Chef's Tip: Vanilla Paste vs Extract. Vanilla bean paste gives you the best of both worlds-the rich flavor of extract plus those beautiful little vanilla bean flecks. It's easier than scraping pods and more flavorful than extract alone. Check your label! Some brands are single-strength, while others are double or triple-strength. I use Tahitian Gold, a triple-strength paste-which means a little goes a long way. In the recipe, I call for ½ teaspoon, which delivers plenty of vanilla flavor without overwhelming the custard. If you're using a single-strength paste or extract, you can increase it to 1½ teaspoons, depending on your taste.

Substitutions and Variations

This vanilla bean ice cream recipe is beautiful just as is, or try some of these fun variations:

Towards the end of churning add finely chopped chocolate or mini chocolate chips for chocolate chip ice cream.
Make strawberry swirl ice cream with pureed or chopped strawberries (or other berry).
Drizzle in caramel sauce for caramel ribbon ice cream.
Add chopped nuts such as walnuts, pecans, or pistachios.

Rich gluten-free chocolate brownies are a great base for a scoop of vanilla bean ice cream.

Chef's Tip: Why Add Whole Milk Powder? Whole milk powder quietly works behind the scenes to give homemade ice cream a smoother, creamier texture. It adds milk solids (like proteins and natural sugars) without adding water, which helps reduce iciness and improves body-especially in recipes without commercial stabilizers. Stir it into the cream and milk while heating to help it fully dissolve. It's my secret ingredient that really works.

How to Make Vanilla Ice Cream (step-by-step)

Making vanilla bean ice cream requires an ice cream maker. They are available in all price ranges for all budgets and kitchens. Go for an electric model. Can you make ice cream without an ice cream maker? Some people do but I have not tried it.

Set up an ice bath with a fine strainer on the top.

Set up an ice bath and place a fine sieve over the top.

Bright yellow whisked egg yolks with sugar, and a silver whisk.

Whisk egg yolks and sugar until smooth.

A stainless steel pan with heavy cream and milk powder, and a whisk.

Heat the cream and milk, whisk in milk powder until smooth.

Pouring cooked egg yolks and cream into a stainless steel pan for cooking an ice cream base.

When cream is steaming (not boiling), pour a little at a time into the bowl with the yolks and sugar whisking quickly until half is used, then pour it all back into the pan (tempering).

Cooked base for vanilla bean ice cream with thermometer at 175°

Over medium-low heat, cook the custard base, stirring, until it reaches 170°F - 175°F. It does not take long.

Back of the spoon test to see if custard is ready.

Without a digital thermometer, use the spoon test to see if the custard is done, just don't over-cook or it will be grainy.

Straining custard through a sieve into a bowl in an ice bath.

Pour the base through a fine mesh sieve in the ice bath and cool to 70° or less before covering and refrigerating to chill further.

Chilling vanilla bean ice cream base in an ice bath until cold.

Vanilla bean ice cream base is ready to churn after an hour or few hours of further chilling in the refrigerator.

Vanilla bean ice cream after churning in an ice cream maker, ready for the freezer to set up.

How to Serve

I probably don't need to tell you how to serve ice cream! But if you want those perfect, round scoops of vanilla bean ice cream, this is the tool to get - the best ice cream scooper I've ever used.

Chef's Tip: Crème Anglaise Bonus!
Before you churn this custard into ice cream, you've actually made crème anglaise - the classic French dessert sauce. Serve it warm or chilled over fresh berries, cakes, or tarts for an elegant twist. Two desserts in one! And it's great over my gluten-free pound cake and cherry cake.

How to Store Vanilla Bean Ice Cream

I've tested all kinds of containers over the years-stainless steel, loaf pans, cardboard tubs with lids, and while they all work, a few stand out:

Best overall: A freezer-safe ice cream tub with a silicone lid seals well and keeps your ice cream fresh, soft, and scoopable.
Also great: A long, narrow container like this one makes it easy to get those pretty, rolling scoops.
Loaf pan: I used to use metal loaf pans, but they freeze ice cream too hard and can lead to icy edges. I don't recommend them for this ultra-creamy custard base, unless it's a ceramic loaf pan (like the Le Creuset loaf pan I shot the lead photo in). They work well.

Tip: Whatever container you use, press a piece of parchment or wax paper directly against the surface of the ice cream before sealing. It helps prevent ice crystals and keeps your scoops ultra-smooth.

Recipe FAQs

What's the difference between vanilla bean ice cream and vanilla ice cream?

Vanilla ice cream is generally flavored with vanilla extract. Vanilla bean ice cream has flecks of real vanilla bean which you can see and taste. Additionally vanilla ice cream may or may not be made with real vanilla as vanilla is one of the most expensive flavors in the world. Vanilla beans provide rich robust vanilla flavor. Be sure to read the label for the real deal.

Can I use vanilla extract instead of vanilla beans?

You can use vanilla extract instead of vanilla beans but you will have vanilla ice cream not vanilla bean ice cream. Both are delicious but vanilla bean is just a little more special at least in my book. The flavor of vanilla beans is unmatched.

Can I use vanilla bean paste instead of whole vanilla beans?

Using vanilla bean paste is faster and easier than working with whole vanilla beans while still providing rich vanilla flavor and the signature vanilla bean specks.

What's the difference between vanilla gelato and vanilla ice cream?

Gelato is churned more slowly than ice cream, meaning it incorporates less air and ends up denser texture. Traditional gelato is often made with more milk and less cream, and many recipes skip egg yolks entirely. Ice cream, on the other hand, usually has more cream and egg yolks, giving it a richer custard base.

Can I make this vanilla ice cream in a Cuisinart ice cream maker?

Yes, this vanilla ice cream recipe works in any electric ice cream maker, including Cuisinart.

More Summer Dessert Recipes

Here are few things to serve with this vanilla bean ice cream, or try the strawberry sauce over the top. For more ideas, check out the dessert recipe page.

⭐️Did You Make This Recipe?

If you make this vanilla bean ice cream, 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.

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Italian Ribollita Soup Recipe

10/14/2018 by Sally Cameron 19 Comments

This Italian Ribollita soup recipe is so thick and hearty, it's practically a stew. Brimming with vegetables, beans, herbs, and a savory broth, it's incredibly satisfying. I've included easy variations for grain-free, dairy-free, and vegan diets so everyone can enjoy this classic soup. I've included simple variations for grain-free, dairy-free, and vegan diets so everyone can enjoy this classic Tuscan dish.

A pot of ribollita soup ready to serve with a ladle in the pot.

We ffell in love with ribollita (also known as ribollita toscana) in Siena, Italy-a stunning medieval city steeped in history. This hearty vegetable soup is a staple throughout Tuscany. The name ribollita means "reboiled," reflecting the tradition of thrifty Tuscan cooks who repurposed leftover vegetables, beans, and bread from the week into a rich, comforting soup. A meal in itself, make a flavor-filled pot for your family.

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Why You'll Like This Recipe

It's hearty and satisfying.
Can be made ahead and re-heated.
It's filled with vegetables, beans, and herbs.

For another hearty Italian-inspired soup, try this chicken minestrone soup recipe.

Recipe Ingredients

Don't let the long list scare you; a lot of it is vegetables and some prep work but it's worth it.

Oil: Extra virgin olive oil.
Meat: Prosciutto or pancetta.
Onion: For depth of flavor and sweetness.
Garlic: Got to have garlic in an Italian soup! Fresh cloves.
Carrots: Orange, for sweetness and flavor.
Celery: Part of the vegetable base of the soup.
Fennel: For another dimension of flavor and vegetables, widely used in Italian cooking.
Herbs: Dried Italian herb blend.
Greens: Tuscan or Lacinato kale (the big flat crinkly leaves).
Beans: Canned cannellini beans.
Broth: Chicken broth, low sodium vegetable broth, or turkey broth all work. Use homemade if possible or a high quality refrigerated or frozen store brand.
Bread: Regular sourdough, gluten-free sourdough, or other artisan bread.
Tomatoes: Canned diced tomatoes, petite diced if available.
Herbs: Fresh basil leaves (skip if it's not available).
Cheese: Grated parmesan cheese for garnish (optional).

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

For another hearty dish with lots of veggies and beans try this hearty vegetarian chili.

Substitutions and Variations

Omit the the meat.
I use this gluten-free sourdough If you use regular sourdough the slices are much larger, so start with half the slices.
For grain-free, skip the bread cubes, it is just not as thick.
If you have mixed dietary preferences in your home, you can use the crisped Prosciutto as a garnish instead of cooked in so each person can choose. Same for the cheese.
Add a parmesan rind to the simmering soup for more flavor (and remove before serving).

Cooking vegetables for ribollita in a pot.

Recipe Instructions

There is a bit of prep work to making ribollita with chopping all of the vegetables, but think of it as great knife skills practice. You can do your prep ahead and cook when ready. Originally I used pancetta, but prosciutto is easier to find; use either.

Chop the meat and all of the vegetables. Drain and rinse the beans and open the tomatoes.
Brown the meat briefly until crisped, remove, then saute the vegetables.
Add kale, tomatoes, beans, broth and bread, then simmer until thickened.
Add the fresh basil before serving and enjoy ladled into shallow wide bowls and sprinkle with Parmesan.

A pot of Italian soup called Ribollita in a gray pot with beans, veggies, and kale.

Serving Suggestions

Ribollita is a hearty, rustic Italian soup that is traditionally served as a stand-alone meal, but there are plenty of ways to complement your meal. Here are some serving suggestions:

Serve with toasted crusty bread or garlic-rubbed crostini.
Drizzle the top with a little good olive oil.
The salty finish of grated Parmesan cheese or Pecorino Romano cheese is delicious.
Garnish with freshly chopped parsley or basil for a pop of freshness.

Storing and Freezing

Ribollita keeps in an airtight container in the refrigerator 3-4 days. If you won't finish it by then, freeze it.

Ribollita freezes well overall, especially if you freeze it without the bread. Even with the bread, it can still be delicious-just expect a thicker consistency that may need some adjustments (like extra broth) during reheating.

The best way to freeze ribollita is before adding the bread. Thaw in the refrigerator overnight then simmer on the stovetop until hot and add the bread.

Freeze ribollita up to 3 months.

Cool Completely, then transfer to airtight containers.
Portion: Freeze in individual portions or family-sized batches for easy reheating.
Leave Space: Leave about an inch of space in the container to allow for expansion during freezing.
Label: Add a label with the date and contents for easy identification.

Recipe FAQs

What kind of greens work best in ribollita?

The best greens for ribollita include lacinato kale (aka Tuscan kale or dino kale), Swiss chard, or spinach.

Is ribollita vegan or vegetarian?

To make ribollita vegan or vegetarian, skip the meat (pancetta or prosciutto), use vegetable broth, and omit any grated cheese for garnish. You can also use a vegan, plant-based parmesan. Try topping it with a sprinkle of nutritional yeast for a cheesy flavor. Make these simple changes and you'll love the vegan or vegetarian version of ribollita.

What's a good substitute for Parmesan cheese?

Good substitutes for Parmesan cheese include Pecorino Romano (sharper, saltier Italian cheese made from sheep's milk), Grana Padano (similar to Parmesan but milder and less expensive), Manchego (a Spanish cheese with a rich, buttery taste), or Asiago (with a nutty, slightly tangy flavor.)

More Hearty Soup Recipes

Did You Make This Recipe?

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

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Baked Corn Tortilla Chips or Strips

04/16/2013 by Sally Cameron 2 Comments

My family went crazy over these baked corn tortilla chips so I had to share my easy recipe. The right little garnishes make a simple soup or salad a lot more fun and tasty to eat so I baked them into strips to garnish chicken tortilla soup. They provide a nice satisfying crunch. Be sure to bake extra!

baked tortilla strips — Homemade baked corn tortilla strips in a pan on a rustic wood table

Baked Corn Tortilla Chips or Strips

Baking homemade tortilla strips for garnishing soups and salads takes just minutes in a 350 oven. I discovered sprouted corn tortillas made by Food For Life. These fantastic tortillas are made from freshly sprouted 100% organic whole kernel corn, not corn meal or corn flour. And being organic, they are not made with GMO (genetically modified) corn. New to sprouted grains? Here is why they are good for you.

Why Sprouted Tortillas

The process of sprouting a grain increases its digestibility (in this case corn) and absorption of minerals. Sprouting also releases more antioxidants that are naturally stored in grains and seeds. Read more about this on the Food For Life site.

Sprouted corn tortillas are more rustic in texture compared to standard corn tortillas. I found them at Whole Foods in the refrigerated deli section.

Alternatively you can use regular corn tortillas. Choose organic corn tortillas if you can because corn is one of the top GMO crops.

Fresh Baked in Minutes

Cut the tortillas in half, then cut the halves into thin strips. Toss with a little olive oil and a sprinkle of salt and bake at 350 degrees for 9-10 minutes or until they are golden and crisp. If you cut the strips larger, you can have chips instead of strips.

Ideas to Use Them

Use strips or chips to garnish Chicken Tortilla Soup, Gazpacho or Vegetable Chili. I've also used them on salads, like a Southwestern chicken salad I did recently for a catered lunch.

Top chopped hearts of Romaine with black beans, corn kernels, tomatoes, avocado and sliced chicken breast. Drizzle with a cumin-lime vinaigrette, then finish with these crunchy strips.

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Baked Corn Tortilla Chips or Strips

Sally Cameron

The right garnish can make a simple soup or salad a lot more fun, interesting and tasty to eat. Thin baked tortilla strips are easy to make and definitely hard to stop eating! They give a satisfying crunch to many dishes. I like to use organic sprouted corn tortillas. Cut them wider and you'll have homemade tortillas chips. Find them in the refrigerated section of health-oriented grocers. Leftovers keep awhile in an airtight container in the pantry.

5 from 1 vote

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Prep Time 5

Cook Time 10

Course Garnish, Snack

Cuisine Mexican

Servings

Calories 74 kcal

Ingredients

▢ 4 corn tortillas organic if possible
▢ 2 teaspoons olive oil
▢ ⅛ teaspoon sea salt

Instructions

Pre-heat oven to 350 degrees. Cut tortillas in half, then cut them crosswise into thin strips or wider for chips. Scatter the strips on a metal rimmed baking sheet. Drizzle with olive oil and sprinkle with salt. Toss with your hands to coat the strips. Bake for 9-10 minutes (convection oven) or until crisp and golden. The timing will depend on your oven.

Nutrition

Serving: 4Calories: 74kcalCarbohydrates: 12gProtein: 1gFat: 3gSaturated Fat: 1gSodium: 84mgPotassium: 48mgFiber: 2gSugar: 1gCalcium: 21mgIron: 1mg

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Smoked Turkey Breast (Bone-In, No Brine)

08/05/2025 by Sally Cameron Leave a Comment

Smoked turkey breast makes a delicious, elegant, alternative to a whole bird-perfect for Thanksgiving, Christmas, or a summer cook out. It's great for anytime you want all the flavor without the fuss. A bone-in turkey breast rubbed with savory herbs and spices and smoked at a moderate 275°F stays tender and juicy while developing a golden-brown crust that's as beautiful as it is flavorful. It's simple to carve, and great for everything from weeknight dinners to holiday meals.

A whole smoked turkey breast on a pewter platter with fresh bay leaves and orange wedges.

I've always loved the aroma of food cooking over smoke, and when we built our backyard, I finally had the perfect spot for a pellet grill. It quickly became one of my favorite ways to cook - the gentle, steady heat keeps turkey breast juicy, while the clean wood smoke infuses every bite with rich flavor. This recipe has become a holiday standby in my kitchen, and once you try it, I think it will be in yours too.

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Why You'll Love Smoked Turkey Breast

All white meat - Perfect for families or gatherings where everyone prefers lean, tender turkey breast over dark meat.
Hands-off cooking - The smoker (or pellet grill) does the heavy lifting-just season and let it go.
Moist and flavorful - The bone-in breast stays juicy and tender, with just the right amount of smoky goodness.
Great for leftovers - Slice for sandwiches, shred into soups, salads, or chili, or freeze extra for future meals.

For a faster dinner on your pellet grill, try these smoked chicken breasts, done in about an hour.

What You'll Need

Ingredients for whole smoked turkey breast in a tray with prepped spices.

You'll need a smoker or pellet grill for this recipe. And be sure you have enough pellets.

Turkey - Use a bone-in, whole turkey breast for maximum flavor and moisture.
Binder - A mix of Dijon mustard and mayonnaise helps the seasoning stick without overpowering the meat.
Seasoning - Go simple with salt and pepper, use your favorite BBQ-style rub, or try a more traditional turkey rub with herbs (see the recipe card for my recipe).
Glaze - Brush with plain melted butter or a blend of butter and a touch of maple syrup or honey near the end for extra flavor and shine.

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

Chef's Note: Whole turkey breasts can be tricky to find outside of the holiday season. I source mine online from Diestel Family Ranch (my favorite). They ship top quality, bone-in turkey breasts that cook or freeze beautifully. If you're planning ahead, buy one to cook now and freeze another for a future smoked turkey dinner. They'll keep well in the freezer for up to 3 months.

Substitutions & Variations

Pellets - I use a premium hardwood blend of hickory, cherry, hard maple, and apple. It gives the turkey a balanced, subtly sweet smoke without overpowering the meat's natural flavor. These pellets have no fillers and no additives, best for good smoking.
Single wood - Try using milder fruitwoods like apple or cherry on their own-or combine them with a little hickory or pecan for deeper flavor. Avoid mesquite, which can be too strong for turkey. Another good options is pecan shell pellets.

New to pellet grills? Try these smoked chicken legs for an easy win.

Chef's tip on salt: I don't include salt in the rub itself-I prefer to season meat separately for better control, especially with poultry. If you'd like to mix it in, start with 1 to 1½ tablespoons of kosher sea salt per batch of rub (which yields about 7 tablespoons). I use Real Salt Kosher Sea Salt or La Baleine Kosher (French sea salt), both of which have a milder, flakier texture compared to something like Morton kosher. Adjust to taste and brand preference.

How to a Smoke Turkey Breast

About 20 minutes before you are ready to smoke the turkey, fire up your pellet grill to 275°F. Be sure the grates are clean and the hopper full.

A raw whole turkey breast on a parchment covered sheet tray for perp.

Remove the turkey breast from the refrigerator and unwrap to get the chill off 1 - 1 ½ hours prior to smoking. Be sure to unwrap on a rimmed baking sheet to catch juices.

Trim the excess fat at the neck. Season the bird with salt if using separately. Lightly coat with the mayo-mustard binder, then coat with the seasoning rub.

Seasoned whole turkey breast on the grill for smoking.

When the grill is to temperature, place the turkey breast on the grill. Note your time so you know how long it has been going and use a probe or wireless thermometer set to 160°F, as carry over cooking will finish it as it rests.

Smoking a turkey breast with a meat probe on the grill.

During the smoking, check the turkey occasionally. I like to give it a quick spritz of avocado oil for shine. Towards the end, glaze with melted butter with a little honey (or without) if desired for color, flavor, and moisture.

A foil covered turkey breast resting before carving.

5. Wrap the smoked turkey in foil and allow it to rest for approximately 20 minutes before carving.

Half of a smoked turkey breast sliced on a black cutting board.

6. Slice each half breast off of the whole, then slice crosswise for serving.

Chef's Tip: Avocado Spray! During smoking, I give the turkey a quick mist of avocado oil spray a couple of times when I am checking on the bird. It helps lock in surface moisture, adds a gentle sheen, and encourages a more beautiful, even crust-especially when paired with a sugar-containing rub or glaze.

Tips for Smoking Turkey Breast

Smoking times will vary depending on the size of turkey breast you use and the temperature you smoke at, so here's a helpful guide to get it just right:

How Long to Smoke a Turkey Breast

At 275°F: Plan on about 38 minutes per pound. A 4-pound bone-in breast takes around 2½ hours.
At 250°F: Plan on about 50 minutes per pound. A 6-pound breast takes just over 5 hours.

Use a probe thermometer and cook to 160°F internal, then let it rest to 165°F. (Always go by temperature, not just time.)

Best Temperature for Smoked Turkey Breast

I like 275°F as my go-to - it cooks faster and gives better browning. If you want extra smoke flavor and have the time, 250°F works too. Feeling impatient? Start at 250°F for smoke, then raise to 275°F near the end for color and a faster finish.

Cook to Temperature, Not Time

Use a thermometer and pull the turkey breast at 160°F. Resting will bring it to the safe 165°F while keeping it juicy.

Resting is a Must

Loosely cover with foil and rest for 15-20 minutes before slicing so the juices redistribute for tender, moist meat.

Use a Reliable Thermometer

Use your smoker's built-in probe, a good instant-read, or a wireless thermometer like the Meater to monitor without lifting the lid.

Turkey Breast Size and Yield

A bone-in turkey breast yields about 50-55% edible meat. A 6-pound breast gives roughly 3-3.3 pounds cooked, enough for 8-10 servings.

Serving Suggestions

What to serve with smoked turkey breast? It pairs well with both classic holiday sides and lighter summer dishes. For Thanksgiving side dishes or for Christmas, serve with mashed potatoes, stuffing, cranberry sauce, and roasted vegetables. In summer, try fresh salads, grilled corn, or a cold green bean salad. Leftovers make excellent sandwiches and wraps.

Storage

How to store smoked turkey breast: Cool completely, then wrap in foil or place in an airtight container. Refrigerate for up to 4 days, or freeze sliced or whole portions for up to 3 months. Thaw overnight in the refrigerator before reheating.

Recipe FAQs

How long does it take to smoke a turkey breast?

It depends on the size of the turkey breast and your smoker temperature. A 6-pound bone-in turkey breast typically takes around 3½ hours at 275°F, a 4-pound maybe 2 ½ hours, but this has been my experience on my grill. Always go by internal temperature, not time. Use a probe thermometer and pull the turkey when it reaches 160°F, then rest 15-20 minutes before carving.

Can I smoke a boneless turkey breast?

Yes! Boneless turkey breast works too, and will cook faster. Just know you may sacrifice some moisture and flavor compared to bone-in, and you can considering brining it for more moisture and flavor. Keep a close eye on temperature-boneless breasts can be done in as little as 1½ to 2 hours, depending on size.

Do I need to brine the turkey first?

Not with this method. The bone-in cut, a good rub, and careful temperature control result in tender, juicy meat-no brine needed. That said, if you're a briner, go for it! I have a turkey brining Just pat the meat dry before adding the binder and rub.

Can I make this ahead of time?

Absolutely. Leftovers store well in the fridge for up to 4 days and freeze beautifully. I often freeze a second raw turkey breast to smoke later-it's a great way to enjoy smoked turkey beyond the holidays when they can be harder to find in the stores.

What's the best temperature to smoke turkey breast-250°F or 275°F?

Both temps work well, but 275°F is my preferred sweet spot. It develops beautiful color, keeps things moving without drying out the meat, and delivers a lightly smoky flavor a little faster. Smoking at 250°F adds more smoke exposure but takes longer, which can be a bonus for smoky flavor. Choose based on your schedule and smoker setup.

More Smoked Recipes

Craving more smoky flavor? Try these other pellet grill favorites and expand your smoking recipes game with these tested favorites.

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📖 Recipe

A browned, whole smoked turkey breast in a silver platter with bay leaves, potatoes on side,

Smoked Turkey Breast (Bone-in)

Sally Cameron

Juicy, flavorful smoked turkey breast-made easy! This bone-in recipe skips the brine and uses a simple rub plus a light glaze for perfect results. Yield will vary with size, but expect about 50-55% of the raw weight after cooking. Nutrition is calculated for 10 servings (approx. 5 ounces each) from a 6-pound turkey breast.

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Prep Time 1

Cook Time 3

Total Time 4 20

Course Christmas, Entree, Main Course, Thanksgiving

Cuisine American

Servings to 10 servings

Calories 241 kcal

Equipment

▢
Pellet grill

Ingredients

▢ 6 pound whole bone-in turkey breast yield approximately 3.3 pounds meat
▢ 4 tablespoons unsalted butter
▢ 2 ounces bbq-style dry rub or turkey rub Notes below
▢ salt optional

Instructions

Pull the turkey

Remove the turkey breast from the refrigerator an hour ahead of smoking to get the chill off. Trim any extra hanging fat at the neck.
About 20 minutes before smoking fire up the pellet grill to 275°F. Fill the hopper with pellets. an dbe sure grates are clean

Salt, binder, and seasoning

Salt the turkey breast (unless the rub you're using has salt). Combine the mayonnaise and mustard for the binder until smooth and apply to the turkey in a light but even coating. You may not use it all. Season with turkey rub, bbq-style rub, or your favorite rub.

Smoke the turkey breast

Place the turkey directly on the grates and set a timer depending on the size of your turkey breast. Occasionally check on the bird and give it a spray of avocado oil for shine (optional). Timing notes below.
Occasionally check on the turkey, and give it a quick spray of avocado oil if desired.

Finish and glaze

Near the end of smoking, use a pastry brush and brush a little melted butter on the turkey for a nice shine, finish, flavor, and moisture. Add a little honey or maple syrup if you'd like.

Rest and slice

Pull the turkey from the grill and wrap loosely in foil for 20 minutes. With a long slicing knife, free each breast half from the sides of the turkey, then slice them crosswise for serving into slices.

Notes

Savory Turkey Rub (Make 2 ounces)

2 tablespoons brown sugar
1½ teaspoons rubbed sage
1½ teaspoons granulated garlic
1 teaspoon dried thyme
½ teaspoon paprika (smoked or sweet)
½ teaspoon black pepper
¼-½ teaspoon onion powder
(Optional) ¼-½ teaspoon ground fennel
(Optional) 1½ teaspoons kosher salt

Note: I usually salt the turkey separately for more control, and leaving it out helps salt-sensitive people. For my bbq-style rub please see this recipe

Turkey Temp and Timing Notes:

I've tested both 250°F and 275°F on my pellet grill for smoked turkey breast.

- 275°F is my go-to for a slightly faster cook and better browning.

- 250°F adds a touch more smoke flavor but takes quite a bit longer. If you're craving more smoke and have time, go low and slow. If you're getting impatient, raise the heat!

A 4-pound bone-in breast takes about 2½ hours at 275°F (38 minutes per pound), while a 6-pounder smoked at 250°F took just over 5 hours (50 minutes per pound). I bumped it to 275°F near the end to finish and improve the glaze. I recommend 275°F.

Diestel Famiily Ranch whole turkey breasts

Nutrition

Serving: 5ouncesCalories: 241kcalCarbohydrates: 0.004gProtein: 41gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 117mgSodium: 390mgPotassium: 459mgSugar: 0.1gVitamin A: 213IUCalcium: 28mgIron: 1mg

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