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Buttery Baby Dutch Yellow Potatoes

· 14 Comments

Looking for a delicious and easy side dish that the whole family will love? Savor the delightful taste of buttery Dutch 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 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.
  • 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.
Baby gold potatoes in a colander after cooking.

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.

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.

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

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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 1 vote
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 10 mins
Water to boil 10 mins
Total Time 25 mins
Course Side Dish
Cuisine American
Servings 6 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 10 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!

How to Make Simple Steamed Salmon

· 47 Comments

If you're looking for a quick and easy way to prepare salmon, steaming is a great option in about 20 minutes. Not only is it a healthy cooking method, but it also takes just minutes to prepare. Let me show you how to make simple steamed salmon that can be served hot, warm, or chilled, and paired with a variety of delicious sauces and dressings.

A white oval platter of pink steamed salmon with lemons and herbs.

Whether you're an experienced cook or new to the kitchen, steamed salmon is practically foolproof. Think of it like poached salmon. Read on to learn how to make tasty steamed salmon in no time. Steaming: it's for more than vegetables and rice!

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Why You'll Like This recipe

I have roasted, seared and oven finished, sautéed, baked in parchment, poached, even grilled salmon. Then, I made steamed salmon.

  • You can have dinner on the table in minutes.
  • Serve steamed salmon hot, warm or even chilled (think salmon salad).
  • One of the most simple cooking methods.
  • Serve with a variety of sauces.
  • Steamed fish is a healthy choice.

Recipe Ingredients

Ingredients for steamed salmon on the counter.

For the Salmon

  • Salmon: Wild salmon is the best choice but not always available due to seasons. For the best choices in salmon, check out this salmon buying guide. Tell the fishmonger what you want. Don't just take what ever they want to give you (especially at today's prices). I prefer center cut pieces that are thicker and more even to the tail pieces. If what's in the case doesn't look good, ask if they have any more they can cut for you.
  • Seasoning: Sea salt, ground black pepper, granulated garlic (optional).

See the recipe card for measurements.

For the Steaming Liquid

Creating an aromatic, flavorful steaming liquid is an easy way to add a light boost of flavor to your steamed salmon. Combine cold water with:

  • Fresh lemons, sliced or juiced.
  • Crushed garlic cloves.
  • Fresh herbs like thyme sprigs, fresh tarragon, fresh parsley, bay leaf.
  • Dried herbs, thyme, Italian seasoning, Herbs de Provence, dill, bay leaves.
  • Chopped leek, shallot, or white onion
  • Sliced fennel or fennel fronds
  • White wine or white dry vermouth (optional).

Chef's Tip: Use what you have to create the steaming liquid. Always use lemon, garlic and some herbs, and add the other items if you have them.

Recipe Substitutions and Variations

What seasonings go well with steamed salmon? Try these:

  • For seasoning variations, try lemon pepper, everything but the bagel, this smoky favorite dry rub recipe or a homemade taco seasoning blend.
  • To skip the wine, substitute either vegetable broth or more lemon juice with water. You need enough liquid to come up to the bottom of the steamer basket.
  • Use dried herbs instead of fresh. Use 1-2 teaspoons (in the steaming broth).

If you love salmon, try this easy smoked salmon dip.

Recipe Instructions

Start with salmon that is closer to room temperature rather than freezing cold out of the refrigerator. Let it sit unwrapped for 30-45 minutes on the counter.

Step 1: Skin Off or On

Decide whether you want to steam salmon with the skin on or off. Either is fine.

Unlike seared salmon which gets crisp, steamed salmon skin is rubbery and gummy.I t's not something you'll likely want to eat. If you leave the skin on it's peels off easily right after steaming.

If you want to skin the salmon, see step-by-step photos below or ask the fish counter to do it for you.

Step 2: Check for Pin Bones

Removing pin bones from raw salmon with pliers.
Step 2: Check for pin bones.

Many stores remove them for you. If not, remove them yourself. Gently rub your fingers over the sides and top of the fish. If you feel pin bones, remove them with small pliers or tweezers. Get ones that you keep in the kitchen just for this task. Fly fishing pliers work terrific.

The aromatic steaming liquid to steam salmon with herbs, lemon, and shallots.
Step 3: Create the steaming liquid.

Step 3: Seasoning and Set-up

You need a large cooking pot with a tight fitting lid, like a Le Creuset 5 ½ quart Dutch oven. To hold the salmon during steaming use a folding stainless steel steaming basket.

The silicone baskets work well too (be sure it opens flat), as does a bamboo steamer basket or steam oven.

What seasoning goes well with steamed salmon? Start with the simple basics of salt and pepper. I add granulated garlic. Also good are lemon pepper and everything but the bagel blend.

A stainless stell folding steaming rack set into a pot of aromatic liquid for steaming fish.
Step 3: Add the steaming rack.

Step 4: Steam Salmon Fillets

Salmon filets in a pot with lemon, herbs, shallots, ready for steaming.
Step 4: Steaming the seasoned salmon filets.

Place the steaming liquid ingredients into the pot, add the lid, and bring to a boil over medium-high heat. The water level should just reach the bottom of the steamer rack (basket), about an inch of water.

Turn the heat down to medium heat. To prevent steamed salmon from sticking to the steamer basket give the basket a spritz of non-stick spray to insure easy release. Add the steamer basket to the pot.

When steam is coming out of the lid, carefully place salmon filets into the basket.

  • How long should you steam salmon for? Steaming salmon takes about 8 minutes depending on thickness of filets.
  • How do you know when steamed salmon is cooked? Filets are done when the internal temperature reaches 145°F. Timing depends on the thickness of the fish. The salmon filets will be a light pinkish-orange color and firm (but not hard) to the touch.

When salmon is steamed, move it to plates for serving or for cooling and refrigerating with a flexible fish spatula.

Pale peachy colored salmon filets after steaming in the steamer basket.
Step 5: Steamed filets ready to serve.

How to Skin Salmon

Step 1: Skinning the salmon is optional. Either ask the person at the seafood counter to do it or do it yourself. I use a flexible knife called a filet knife but a thin, sharp, long knife works.

How to skin salmon fillets, using a thin sharp knife.
Step 1: skinning salmon with a long thin knife, filet knife.

Slip the knife edge between the skin and the salmon flesh. Holding the knife parallel to the cutting board with the knife blade slightly up, grab the skin with your fingers and push (slice) away from you to the end of the filet. If it's too slippery, use a paper towel to hold it. Next, trim the bloodline if desired.

Trimming the bloodline, the purple area on the skin side of salmon after skinning.
Step 2: trimming bloodline (optional).

The bloodline is the purple area you see on the skinned side. It can be strong tasting, which is why many people think they don’t like salmon. Try trimming out the bloodline for milder flavor. Leave it or trim it, it's up to you.

Salmon filets trimmed of skin and bloodline and cut into individual portions.
Step 3: Cutting the salmon into portions.

Portion the salmon filets. If your salmon filet has a thick end and a flatter, thinner end, not to worry. Fold it under to create a more evenly thick piece of fish.

Chef's tip: If it's a larger piece of salmon, portion it first, then it's easier to skin.

Piece of raw salmon, uneven in thickness with a thicker and thinner end.
Folded salmon creates a more even piece of fish for cooking.

Serving Ideas

What are some side dishes that go well with steamed salmon?

Serve salmon fillets with brown or white rice, or quinoa. For a vegetable, serve it with steamed or roast asparagus, basic broccolini, or green beans.

This steamed salmon recipe is terrific chilled and served atop a main course salad (like a salmon Caesar), or try steamed salmon in a classic South-of-France salad called a Nicoise (nee-swahz). It's fantastic in summer.

Close up of a platter of salmon filets with lemon and herbs on a table.

Sauce Ideas

You can simply serve steamed salmon with lemon wedges, but there is so much more you can do. Here are sauce ideas for delicious salmon:

Leftovers

Cooked steamed salmon lasts 3 days in the refrigerator, making it a pretty good choice for meal prep. It's just as delicious the next day.

How to steam Salmon | AFoodCentriclIfe.com

Recipe FAQs

What is the white stuff on steamed salmon?

It's a protein called albumin. It's liquid in the flesh and turns white (coagulates) upon cooking. Too much of it means your salmon might be over cooked. A little bit is normal. And it's totally safe to eat.

Is steamed salmon healthy?

Absolutely. Salmon is a high quality protein source, 34 grams in 6 ounces of raw weight salmon. Farmed vs. wild vary slightly. Salmon is a great source of heart-healthy omega-3 fats and selenium, important for DNA synthesis, thyroid hormone metabolism, and reproductive health. Plus, it's a rich source of B12. Read this terrific article for more information.

More Fish Recipes

Steaming salmon is an easy way to get this heart healthy fish into your diet. Looking for more fish recipes?

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

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Steamed Salmon | AFoodCentriclIfe.com

Simple Steamed Salmon

Sally Cameron
A fast, easy, and healthy recipe. Have dinner on the table in minutes. Serve salmon warm or chilled. Ideas for sauces are in the post with links to recipes.
4.12 from 9 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 8 mins
Total Time 18 mins
Course Main Course, Salmon, Seafood
Cuisine American
Servings 4
Calories 320 kcal

Equipment

Ingredients
  

Steamed Salmon

  • 1 ¼ - 1 ½ pounds salmon filet cut into 4 equal pieces, skinned or not
  • ½ teaspoon sea salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon granulated garlic optional
  • 1 lemon for serving
  • non-stick spray I use avocado oil spray

Steaming Liquid (use all of these or what you have)

  • 3-4 cups water
  • 2 large garlic cloves peeled and crushed
  • ½ bundle fresh Italian parsley long stems trimmed
  • 1 lemon sliced
  • 1 bay leaf
  • 1 cup white wine or white vermouth optional
  • 1 handful fresh thyme sprigs or 2 teaspoons dried thyme
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 1 shallot, sliced or ½ small white onion or leek

Instructions
 

Prep the Salmon Fillets

  • Cut salmon filet into four equal pieces. Skin the salmon or leave it on for removal after steaming. See photos in post for help removing the skin. Sprinkle with salt, pepper and garlic.

Make the Steaming Liquid

  • Add water and all of the rest of the steaming liquid ingredients to the pot. It should come just to the bottom of your steaming rack. Bring to a boil with lid on, then turn down to a simmer for 5 minutes to infuse a bit.
    Note - Use half of the steaming liquid ingredients under the rack and the rest with the salmon if you'd like.

Steam Salmon Fillets

  • Spray steamer rack with non-stick spray. Add any of the lemon slices and herbs you 'd like to the rack and place the salmon filets on tops. Lift the rack into the steaming pot. The liquid level (about 1-inch) should come just to the bottom of the rack.) Steam salmon for about 8 minutes or until salmon reaches 140°F-145ºF internally when measured with a digital thermometer. Timing will depend on the thickness of your salmon. 
    Serve warm or chilled with sauce of choice. Ideas and links below. 

Notes

Salmon buying notes: Wild salmon is the best choice but not always available due to seasons. For the best choices in salmon, check out this salmon buying guide. Tell the fishmonger what you want. Don't just take what ever they want to give you. I prefer center cut pieces that are thicker and more even to the tail pieces. If what's in the case doesn't look good, asl if they have anymore in the back.
Steamed salmon skin is rubbery and not appealing to eat, so either skin the salmon before steaming or after steaming. After steaming, the skin will peel write off.
See photos in the post for help skinning salmon. 
For flavorful sauce ideas, see the list with links in the post. 
 
 

Nutrition

Calories: 320kcalCarbohydrates: 5gProtein: 34gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 94mgSodium: 379mgPotassium: 927mgFiber: 1gSugar: 1gVitamin A: 77IUVitamin C: 15mgCalcium: 43mgIron: 2mg
Tried this recipe?Let us know how it was!

Easy Cream of Asparagus Soup

· 7 Comments

Looking for a light and delicious soup to add to your spring or Easter menu? Look no further than this vibrant green cream of asparagus soup! Whether you want a vegan, dairy-free soup option or the richness of heavy cream, this soup is easy to make. Make it ahead of time to save time, in only 30 minutes. Don't forget to check out our list of fun and delicious garnishes to take your soup to the next level.

Bright green and creamy asparagus soup in a gray pot with garnishes.
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Why You'll Like This Recipe

It's that time of year! Asparagus season is the best time to make this delicious recipe and all things asparagus.

  • A simple soup with simple ingredients.
  • Easy instructions, finished in a blender
  • Serve warm or chilled
  • Tastes terrific, beautiful color, customizable with garnish options.
  • Make it a day or two ahead.

Recipe Ingredients

What are the ingredients needed to make this creamy asparagus soup?

Ingredients for asparagus soup on the counter in prep bowls.
  • Asparagus: Choose bright green, fresh asparagus stalks with tight tips or heads, (usually at the market in a little water). A little thicker is better than pencil thin.
  • Cooking fat: Use unsalted dairy butter, a good plant-based butter like this one, or olive oil.
  • Onion: Go with white onion for mild sweet flavor to allow the asparagus to shine. Brown onions or yellow onions still work fine.
  • Garlic: A good place for fresh garlic, zest it with a microplane zester so it melts in.
  • Fresh herbs: Fresh thyme is best but dried works as well. Use about ½ - â…“ as much as fresh.
  • Broth: Chicken broth (low sodium or homemade) or homemade vegetable broth.
  • Cream: Using canned full-fat coconut milk keeps it non-dairy. If you prefer, use dairy heavy cream
  • Lemon: Fresh squeezed lemon juice lifts or brightens the flavor of asparagus soup.

See the recipe card for measurements plus salt and white or black pepper.

Substitutions

Can I make cream of asparagus soup without cream?

Yes, you can make it without cream. For an asparagus soup without cream, swap full fat canned coconut milk for heavy cream. And truly, it does not taste like coconut! This swap works for other cream-based soups too.

Broth options

While I use chicken broth, if you're vegan or vegetarian, cream of asparagus soup is a great place to use homemade vegetable broth. It's easy to make in short time and the flavor is far superior to canned or boxed stuff.

Recipe Instructions

Chopped asparagus in a glass bowl to make soup.
Step 1
Cooked asparagus in an ice bath for a quick chill before further cooking.
Step 2

Step 1: Trim asparagus spears of woody tough ends (and discard), trim off the tips and chop the spears.

Step: 2: Briefly cook the asparagus pieces in boiling salted water in a heavy pot like a Dutch oven or large pot, 2 minutes. This is called blanching. Immediately add asparagus to ice water and chill asparagus, then drain. Separate enough tips for garnish and set aside.

Chef's Tip: The cold water ice bath stops the cooking process and sets the color of the asparagus to keep the soup a bright green.

Cooking onion and herbs for the base of asparagus soup.
Step 3
Adding cooked asparagus to the pot for a brief simmer for asparagus soup.
Step 4

Step 3: Melt butter and cook the onion, garlic, and herbs.

Step 4: Add asparagus pieces and rest of tips to the pot.

Next step, adding the broth and coconut milk to the pot.
Step 5
Cooked asparagus with liquids in the blender for pureeing.
Step 6

Step 5: Add broth and milk of choice, then simmer a few minutes.

Step 6: Lastly, puree in a high-speed blender. The soup is ready.

Bright green asparagus soup pureed in a blender container, ready to serve.

Blender Tips

If you you don't have a regular blender, use an immersion blender to puree asparagus soup. Place the pot in the sink to reduce splatter. Remember to be extra careful when blending hot liquids.

Chef's Tip: How to store asparagus. When you get asparagus home, trim a little off the bottom and stand the bundles in a tall container with an inch of water in the bottom to keep the ends moist. Treat asparagus like flowers. Cover loosely with plastic wrap until ready to use. Alternatively, wet a paper towel with water and wrap the ends, then place in a plastic bag. Asparagus will last a couple of days stored this way.

Asparagus sou shooters for appetizers.

Serving Suggestions: Great Garnishes

Here's a list of terrific garnishes, for both dairy and non-dairy diners, and be sure to serve lemon wedges alongside. One more thing, this asparagus soup recipe is delightful served either hot, at room temperature, or chilled. A slice of crusty bread is good alongside.

  • First and foremost, the reserved asparagus tips (the best part).
  • Chopped herbs such fresh dill, chives, parsley, or fennel fronds.
  • Garlicky croutons (can be made GF and DF if needed).
  • Crisp crumbled bacon.
  • Chopped or grated hard boiled egg.
  • Grated Parmesan cheese.
  • A dollop of sour cream (dairy or non-dairy), or creme fraiche.
  • Homemade toasted pumpkin seeds add a nice crunch.
  • A drizzle of good lemon olive oil (or basil).
  • Fresh lemon zest.
  • Sliced green onion.
  • Cold tiny bay shrimp.

Here's a super fun serving idea for a get together appetizer: asparagus soup shooters! Serve them chilled.

Beautiful green asparagus soup in a white bowl with tasty garnishes ready to eat.

Recipe FAQs

Can I freeze cream of asparagus soup?

While many sites say you can freeze for 3-6 months, soups with cream or milk don't freeze well and tend to separate upon thawing. They can become grainy and lose their taste. I don't recommend freezing asparagus soup. If you want to try freezing, try re-heating gently on the stovetop and briefly blending again.

How long does cream of asparagus soup last in the fridge?

Cream of asparagus lasts 3-4 days in the refrigerator in an airtight container. For more information check out this food chart from the FDA.

Is cream of asparagus soup healthy?

Asparagus packs a dose of vitamins C, E and K, folate and minerals like zinc, manganese, and selenium. Plus, asparagus is anti-inflammatory and a source of glutathione, the master antioxidant.

Eating asparagus also gives you inulin, a fiber that acts as a prebiotic, providing a feast for the good bacteria in our gut that help with digestion. But of course, there is all of the fat in cream or coconut milk to weigh in the balance. Read more at this link.

What can I serve with cream of asparagus soup?

Cream of asparagus soup goes with just about anything. Try it as a starter before a ham, pork roast, roast chicken, or beef dinner. Serve it alone as a soup shooter for an appetizer. It makes a nice light meal with a grilled cheese sandwich.

Bright green asparagus soup in a white bowl on a bloue plate on the dinner table.

More Creamy Soup Recipes

For another creamy soup recipe, try creamy cauliflower soup, roasted red pepper, or creamy broccoli.

⭐️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

Asparagus soup | AFoodCentricLife.com

Cream of Asparagus Soup

Sally Cameron
Vivid green, this creamy asparagus soup is rich and easy to make. Use coconut milk (it doesn't taste like coconut) for no-dairy, or dairy heavy cream. Serve with lemon wedges if desired. See recipe notes for garnish ideas. Soup keeps 3-4 days in the refrigerator in an airtight container.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 12 mins
Cook Time 18 mins
Total Time 30 mins
Course Soup
Cuisine American
Servings 4 12-ounce servings
Calories 268 kcal

Equipment

Ingredients
  

  • 2 bunches fresh asparagus 2 pounds
  • 2 tablespoons olive oil or butter unsalted dairy butter or unsalted plant butter
  • ½ medium onion ¾ cup, chopped
  • 2 large garlic cloves finely chopped or zested
  • 2 teaspoons chopped fresh thyme leaves (or tarragon) or ¾ teaspoon dried
  • 1 ½ cups low sodium broth Chicken or vegetable
  • 1 cup canned coconut milk or dairy cream
  • ½ teaspoon sea salt
  • ¼ teaspoon pepper I use white pepper

Optional Garnishes (non-dairy and dairy)

  • 4 tablespoons finely grated Parmesan cheese
  • 4 tablespoons sour cream or creme fraiche
  • 1 tablespoon chopped fresh dill, parsley, or chives
  • 4 pieces crisply crumbled bacon
  • 2-4 hardboiled eggs chopped or grated
  • 4 tablespoons toasted pumpkin seeds
  • 4 teaspoons lemon olive oil
  • 1 cup garlicky croutons DF or GF

Instructions
 

Set up

  • Fill a large pot (5 quarts) three-quarters full with cold water and bring to a boil over high heat. Fill a medium bowl half full of ice, then fill with cold water. This creates an ice bath. While water is coming to a boil, prep the asparagus.

Blanch and chill

  • Chop the tough ends off of the bottom of the asparagus spears. Trim off the tips, then chop the rest of the spears into 1" pieces. Drop all of the asparagus into boiling salted water and cook for 2 minutes (this is called blanching). Strain asparagus through a sieve into the sink and add the asparagus immediately to the ice batch to stop the cooking process. Chill until cold then drain again. Separate out enough asparagus tips for garnish (12-20 pieces).
  • Make the soup
  • In the same pan, cook onion in olive oil or butter over medium to medium heat until soft, about 4 minutes. Add garlic, thyme, salt and pepper and cook 1 minute longer. Add asparagus, broth and coconut milk. Simmer for 7-10 minutes for flavors to blend. Puree in a blender until smooth. Depending on the capacity of your blender container, you may need to do it in two batches. Adjust seasoning to taste with more salt and pepper if needed.
    Serve asparagus soup hot, warm, or chilled with cooked asparagus tips and other preferred garnishes.

Notes

  • For broth, homemade really shines in soup, especially vegetable broth. Make this easy homemade vegetable broth recipe ahead of time and freeze. The Instant Pot chicken broth recipe is also easy to make ahead and freeze. 
  • Garnish ideas: Chopped fresh herbs like dill, parsley, chives, or chervil, crisp crumbled bacon, grated or chopped hard boiled eggs, a drizzle of lemon olive oil, grated Parmesan cheese, garlicky croutons, a dollop of sour cream or creme fraiche, even cold bay shrimp. 
  • Optional garnishes are not figured into the nutrition calculation. 
Dietary note: People with histamine intolerance should be fine enjoying this soup, as long as they're ok with the coconut milk. Skip the Parmesan cheese though, aged cheese is high histamine.

Nutrition

Calories: 268kcalCarbohydrates: 15gProtein: 8gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 332mgPotassium: 722mgFiber: 6gSugar: 7gVitamin A: 1750IUVitamin C: 17mgCalcium: 78mgIron: 6mg
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Mexican Chicken Tortilla Soup Recipe

· 6 Comments

Here’s a fantastic way to use leftover chicken: Mexican chicken tortilla soup. This famous south-of-the-border soup uses leftover shredded chicken for a flavor-packed soup in 30 minutes. The best part is the garnishes, like Cheese, avocado, herbs, crispy baked tortilla strips, and a tart squeeze of fresh lime juice.

Mexican tortilla soup, ready to serve with garnishes in side bowls.
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Why You'll Like This Recipe

If you love a good soup with chicken recipe, here's another one to fall in love with; a Mexican chicken soup. Plus, it's an easy tortilla soup recipe because of using leftover chicken and basic pantry ingredients.

This Mexican-inspired soup recipe:

  • Is a great use for leftover roast or baked chicken, or rotisserie chicken.
  • Has big flavors, colors, and customizable tasty garnishes.
  • Is easy to make.
  • Pinto beans add substance, protein, and healthy fiber.
  • It's the most loved soup of Mexico, for good reason.

Recipe Ingredients

Ingredients for chicken tortilla soup on a counter, labeled.
  • Cooking fat: Choose olive oil, avocado oil, or try this new healthy oil.
  • Onion: The flavorful aromatic backbone of soups, choose yellow, brown, or white.
  • Carrot: Many tortilla soup recipes don't include carrot but I do for color and flavor.
  • Celery: Part of flavor trio of onion, carrot and celery (mirepoix) for soup bases.
  • Chili pepper: If you like heat, go Jalapeño pepper. For little heat but good flavor, buy an Anaheim pepper. (See what one looks like in this post).
  • Garlic: Use fresh garlic cloves and finely chop or use a microplane zester. In a pinch, use granulated garlic powder.
  • Spices: Ground cumin, ground coriander, ground chipotle peppers (powder), and ancho chili powder. It's the ancho chili powder that gives tortilla soup it gorgeous red color.
  • Herbs: Dried oregano and either fresh cilantro or fresh Italian parsley (for garnish)
  • Diced tomatoes: Use canned and don't drain them, use the juices too. Get the fire-roasted.
  • Pinto beans: A traditional Mexican bean, also called red Mexican beans. Using canned is fast for making tortilla soup.
  • Broth: Use low sodium chicken broth or try turkey broth. Homemade chicken broth is easy and freezes. Rich broth equals rich flavor.
  • Chicken: Use shredded baked chicken or rotisserie chicken, homemade is best but store bought is fine too, it's up to you.
  • Tortilla strips: Corn tortillas, either golden or blue, oil and salt.

Pleas see recipe card for measurements.

Substitutions and Variations

  • Substitute Anaheim pepper (very mild) for Jalapeno pepper.
  • No fresh jalapeños? Use part or all of a small can of green chiles.
  • Substitute canned black beans for canned pinto beans, or small white beans.
  • Add corn kernels if you'd like for more color and texture.
  • Don't like cilantro? Use fresh chopped parsley as an alternative garnish.
  • If you can't find pure ancho chili powder use chili powder (which is a blend). Smoked paprika is another option for flavor and color.
  • Bell pepper is a terrific addition to chicken tortilla soup. Choose red, yellow or orange.
  • Swap regular diced tomatoes for the fire-roasted tomatoes.
Richly colored finished tortilla soup in a gray pot to serve.

Recipe Instructions (soup)

Chicken tortilla soup is based on classic Mexican flavors, ingredients, and spices, using ground cumin, coriander, ancho chili pepper, and dried oregano. It's similar to chicken taco soup but lighter and more brothy. It's the most loved of many famous Mexican soup recipes.

Sauteing onion, carrot, and celery for soup in a pot on stovetop.
Step1
Adding the herbs and spices to the pot, the next step in this making soup.
Step 2

Step 1: Saute the onion, carrots, celery and jalapeno pepper in oil until soft. Add garlic. Step 2: Add the herbs and spices to the pot and cook 2 minutes to release the flavors.

Now adding the beans and diced tomatoes to the vegetables, herbs and spices.
Step 3
Finally, adding the shredded chicken and the broth. Soup almost ready.
Step 4

Step 3: Stir in the beans and tomatoes.

Step 4: Add the chicken and the broth.

What's left to do? The garnishes!

Chef's Tip: Be careful when handling and chopping hot peppers. It protects your hands to wear disposable food handling gloves. Do not touch your eyes or face after handling fresh chilies and wash them well. The heat of peppers is in the inner membrane, the veins (or ribs) of the pepper, not the seeds.

Homemade Tortilla Strips

Crispy homemade baked tortilla strips on a baking sheet, for soup garnish.

While you could use lightly crushed, fresh corn tortilla chips from a bag, they pale in comparison to the homemade version.

These baked tortilla chips (or strips) are crisp, lightly salty and hard to stop eating. Make the homemade baked tortillas strips while you're working on the soup.

Recipe Instructions (strips)

Cut the tortillas in half (corn tortillas, not flour tortillas), then cut the halves crosswise into thin strips. Toss with a tiny bit of olive oil and bake in a 350°F degree oven until golden and starting to crisp, about 15 minutes. Season with salt when you remove them from the oven.

Close up of Mexican chicken soup in a white bowl, ready to eat with a spoon.

Serving: The Add In's

The best part of chicken tortilla soup is the garnishes, or as I call them, the goodies. Placing bowls of goodies on the table allows everyone to customize their soup. Offer:

  • Lime wedges for fresh squeezed lime juice.
  • Chopped fresh cilantro (or parsley).
  • Sliced or diced avocado.
  • Grated cheese.
  • Fresh jalapeno slices.
  • A dollop of sour cream adds a nice cool tang.
  • Chopped green onions.
  • Thinly sliced or grated fresh radishes.
  • Wedges of refreshing limes.
  • And to top it all off, those crispy tortilla strips.

Chicken tortilla soup is a meal in a bowl. You don’t really need anything else to complete dinner. If you want to, add a tossed green salad with a citrusy vinaigrette. Make one with a lime olive oil like this.

Leftovers and Freezing

Leftovers keep 3-4 days in the refrigerator in an airtight container, labeled and dated. Can you freeze this soup? Yes, freeze it without any garnishes for 2-3 months.

Thaw overnight in the refrigerator, and finish thawing and heating in a pot on the stovetop over low heat, covered, for best results. Then add fresh garnishes to serve.

Recipe FAQ's

Is tortilla soup Mexican or American?

Tortilla soup is definitely Mexican, in fact it's the most popular soup in Mexico. You'll find it on the menus of most Mexican restaurants. It's a traditional brothy soup with terrific flavors from spices common in Mexican cuisine. It's called Sopa de Tortilla in Spanish. It's also called Sopa Azteca (Aztec Soup).

What is the difference between taco soup and tortilla soup?

Tortilla soup is usually lighter and more brothy than taco soup. Taco soup often uses ground beef and is sort of between a tortilla soup and chili in texture. Both recipes utilize traditional Mexican ingredients and spices.

More Mexican Recipes

Need more fiesta flavors? Another Mexican inspired recipe that's quick and easy if this 10-minute taco meat filling recipe. And be sure to make a jar of my homemade taco seasoning blend. It works for more than tacos.

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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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Close up of Mexican chicken soup in a white bowl.

Chicken Tortilla Soup

Sally Cameron
Leftover roast chicken makes this soup fast to put together. It’s a meal in a bowl. Have fun customizing your soup with the garnishes. Use leftovers from a whole chicken or chicken breasts. A market roasted chicken will work as well. Don’t let the list of ingredients concern you. A lot of it is spices, garnishes and options. 
4.75 from 4 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Soup
Cuisine Mexican
Servings 4
Calories 243 kcal

Equipment

Ingredients
  

Tortilla Soup

  • 1 tablespoon olive oil
  • ½ medium onion 1 cup chopped
  • 1 large carrot ½ cup chopped
  • 1 large celery rib ½ cup chopped
  • 1 small jalapeño pepper or Anaheim for mild heat
  • 3 large garlic cloves chopped fine or zested
  • 1 tablespoon ground cumin
  • 1 ½ teaspoons ground coriander optional but good
  • 1 teaspoon ancho chili powder
  • 1 teaspoon dried oregano
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon ground chipotle powder optional for spicy soup
  • 1 15-ounce can diced tomatoes not drained
  • 1 15-ounce can pinto beans rinsed and drained
  • 5 cups chicken or turkey broth
  • 9 ounces cooked shredded chicken about 2 ¾ cups

Tortilla Strips (optional)

  • 8 small corn tortillas for strips, make ahead, directions below
  • ½ teaspoon olive oil to make tortilla strips
  • salt

More Garnishes (optional)

  • 4 ounces grated Jack or Mexican cheese blend
  • 1-2 limes quartered
  • 2 tablespoons fresh chopped cilantro or parsley
  • 1 large avocado sliced, diced or mashed
  • 2 radishes thinly sliced
  • 1 jalapeno sliced

Instructions
 

Crispy Tortilla Strips

  • Pre-heat the oven to 350°F degrees. Line a rimmed baking sheet with foil. Cut tortillas in half, then crosswise into thin strips. Toss with 1-2 teaspoons of olive oil. Bake strips 12-15 minutes or until crisp and golden. Watch so they don’t burn.
    Timing depends on whether your oven is convection or not; convection is a little faster. Directly after removing from the oven, sprinkle with sea salt. They will crisp a bit more as they cool.

Chicken Tortilla Soup

  • If not already done, chop the onion, carrot and celery into small pieces. Slice off the top of the jalapeno, then lengthwise into quarters. Scrap out the seeds and the inner membrane if you want to reduce the heat. Chop the pepper small.
  • In a 5 quart pot or Dutch oven, heat the oil over medium heat. Add the onion, carrot, celery and jalapeño and cook until the vegetables are soft, about 5 minutes. If they start to brown, turn your heat down. Add the garlic and cook 1 minute.
  • Add the spices, oregano, salt and pepper and cook 2 minutes to release the flavors. Add the tomatoes, beans, broth and chicken and heat through, about 10 minutes. Serve with garnishes on the side or on top.

Notes

Nutrition label is calculated without the optional garnishes.
Be careful when handling and chopping hot peppers. It protects your hands to wear disposable food handling gloves. Do not touch your eyes or face after handling chilies.

Nutrition

Calories: 243kcalCarbohydrates: 10gProtein: 20gFat: 15gSaturated Fat: 3gCholesterol: 43mgSodium: 431mgPotassium: 477mgFiber: 2gSugar: 2gVitamin A: 2813IUVitamin C: 8mgCalcium: 59mgIron: 3mg
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Instant Pot Beef Stew Recipe

· 14 Comments

Classic comfort food, this amazing Instant Pot beef stew recipe is a flavor bomb. Rich and savory, filled with tender chunks of beef, vegetables, and herbs in a juicy gravy. Pressure cooking gets it to the table faster than stovetop beef stew or slow cooker beef stew, while extracting delicious flavors. Serve it or freeze it for future meals.

A white bowl full of rich Instant Pot beef stew with vegetables.
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Why You'll Like This Recipe

What makes this Instant Pot beef stew recipe a flavor bomb? Tomatoes, tomato paste, worcestershire sauce, and optionally, Parmesan. They all add umami, that fabulous fifth taste.

  • The flavors are fantastic (so report my friends and family).
  • Homemade beef stew is a classic dish.
  • An Instant Pot or electric pressure cooker makes it faster (and better) than stove top.
  • Plenty of vegetables keep it healthy and a meal in a bowl.

Another "umami bomb" of flavor is these steakhouse mushrooms.

Recipe Ingredients for Beef Stew

Labeled ingredients for beef stew on marble counter.

Don't let the list of ingredients deter you; it's worth the prep work.

  • Beef: Buy boneless chuck roast, not pre-cut stew meat; it's easy to find.
  • Onion: A savory flavor base for a stew, use sweet, yellow, brown, or white onions.
  • Carrots: A sweet vegetable flavor addition and must-have for soups and stews.
  • Celery: Choose a head with large ribs or use an extra smaller ribs.
  • Potatoes: Gold potatoes work best and hold together; russet potatoes fall apart.
  • Cooking fat: Use both olive oil and unsalted butter, or all olive oil.
  • Herbs: Dried herbs work great as they rehydrate in the pressure cooker, use Italian seasoning.
  • Wine: Preferably a dry red wine or white wine. I use the mini airline size for cooking.
  • Tomato paste: Adds a savory richness and "umami" flavor.
  • Paprika: Adds a mild sweetness to dishes, adds color and flavor, either regular or smoked.
  • Beef broth: Use a good beef bone broth like this one. Skip canned or boxed if possible, and if that's the only option, read labels carefully. Check the freezer section for good options.
  • Diced tomatoes: Use canned tomatoes, regular or roasted.
  • Peas: Frozen peas are easy to add, thaw first. Petite peas are more tender.
  • Worcestershire sauce: Gives the beef stew a deep, satisfying flavor.
  • Bay leaf: Either dried or fresh, adds depth of flavor.
  • Cornstarch: To make a cornstarch slurry to thicken the sauce if desired.

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

Substitutions and Variations

If you don't have a dried Italian blend, use a combination of dried basil, oregano, thyme, and/or rosemary.

Substitute broth for the wine. If wine is fine, try a dry sherry or a splash of cognac.

If you want to add green beans, chop them into small pieces and add with the potatoes.

Chef's Tip: Shortcut the process by doing your prep work ahead. Trim and cube the meat, chop the vegetables, etc. then refrigerate until 30-45 minutes before cooking your beef stew.

Recipe Instructions

Why use an electric pressure cooker? Because it produces a beautiful beef stew with rich, concentrated flavors done in a fraction of the time of stovetop or slow cooker beef stew recipes. I use an Instant Pot®, but you can make pressure cooker beef stew by using another brand of electric pressure cooker.

A boneless beef chuck roast ready for trimming.
Boneless chuck roast cubed for stew.

Step 1: Trim excess fat from the chuck roast.

Step 2: Cut your meat into large chunks, about 1 ½"".

Cubes of beef cooking in an Instant Pot for stew.
Then add the onion and celery.

Step 3: Brown half of the beef on the saute setting in olive in a single layer, then repeat. Do it in two batches; don't crowd the meat for best browning. Remove browned meat and juices from the pot to a bowl and set aside.

Step 4: Cook onion, celery, and garlic on the saute mode until softened, then deglaze with a half cup of red wine or broth, scraping the bottom of the pot of any browned bits with a wooden spoon.

Adding more vegetables for the beef stew.
Adding browned meat cubes to the pot for cooking stew.

Step 5: Add carrots, celery, drained tomatoes, potatoes, herbs, paprika, broth, half of the tomato paste and browned beef.

Step 6: Secure the lid on, turn the top vent to the sealing position and set to pressure cooking high for 15 minutes. When done, wait 10 minutes then quick release remaining pressure.

Finished stew inside pressure cooker with meat, vegetables, and rich gravy.

Step 7: Carefully unlock and open the lid and stir in the the peas, the remaining tomato paste, and the worcestershire sauce. Close the pot back up and allow the remaining heat to warm the peas through for a few minutes. If using the slurry, add with the peas.

Please see the recipe card for more detail on how to make Instant Pot beef stew.

What is The Most Tender Beef for Stew

Boneless chuck roast makes the most tender and flavorful beef stew, and it is the most traditional cut of beef for making stew. As is, it is tough cut, but pressure cooking or long cooking make it tender.

Boneless chuck roast gives you great beefy flavor for a beef stew and pressure cooking makes it tender in no time. There is quite a bit of trimming to do, so buy a little larger piece than you might think and trim out extra fat and tendons. Buy about a 2 ¼ pound - 2/13 pound piece.

Don't buy pre-cut beef stew meat. It's the cheapest and toughest option with a mix of piece sizes and you don't know what you are really getting. Uneven sized pieces won't cook at the same rate and some bites could be more tough than tender. 

A mouthwatering pot of savory stew with carrots and potatoes.

Serving Suggestions

Instant Pot beef stew is a meal in itself. Garnish with grated Parmesan cheese and a sprinkle of fresh chopped parsley. Serve with crusty bread to soak up the fantastic juices (skip for low carb).

Beef stew keeps in the refrigerator for 3 days or freezes well for longer term in an airtight container, labeled and dated.

Recipe FAQ's

Will pressure cooking stew meat make it tender?

Pressure cooking does tenderize the meat, but more importantly, choose the right cut of meat for beef stew. Skip "stew meat" as the pieces are usually different sizes and a mix of cuts. Do choose a boneless chuck roast. It's comes out tender with big beef flavor for Instant Pot beef stew. When you buy a piece, get a little more than you need to allow for trimming.

What is the beef stew setting on Instant Pot?

The beef stew setting on an Instant Pot is a pre-set for 35 minutes at high pressure. It's the same as manually choosing the pressure cooker high setting and setting your own time. I set my own time for beef stew as I my beef stew recipe cooks for just 15 minutes at high pressure with tender and delicious results. 35 minutes is not needed with the right cut of meat (go with boneless chuck roast). You can use the setting, just set a manual timer for 15 minutes.

Is it better to slow cook or pressure cook beef stew?

It depends on the time you have and the method you prefer. I prefer the speed and results (tender meat and great flavor) of pressure cooking for beef stew. A slow cooker is more hands off for a longer period of time.

More Recipes

While beef stew is a casual dish, if you love beef try my slow roasted beef tenderloin for special occasions.

⭐️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.

📖 Recipe

A hearty bowl of beef stew with vegetables.

Instant Pot Beef Stew Recipe

Sally Cameron
Using an Instant Pot or electric pressure cooker reduces the time to get this satisfying stew on the dinner table. Lots of vegetables and herbs provide great flavor. Leftovers keep 3-4 days or freeze well.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 32 mins
Cook Time 40 mins
Total Time 1 hr 12 mins
Course Main Course
Cuisine American
Servings 4 servings
Calories 549 kcal

Equipment

Ingredients
  

  • 2 ¼ pounds boneless chuck roast (see notes below)
  • 1 cup chopped onion
  • 1 bunch carrots ¾ - 1 pound
  • 3 large celery ribs
  • ¾ pound gold potatoes
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 large garlic cloves chopped fine
  • 1 tablespoon dried Italian herb blend oregano, basil, thyme, rosemary
  • 2 bay leaves
  • ½ cup dry red or white wine optional, sub broth
  • 3 tablespoons tomato paste divided use
  • 2 teaspoons paprika
  • ½ teaspoon sea salt
  • ½ teaspoon ground black pepper
  • 2 bay leaves
  • ½ cup low sodium beef bone broth
  • 1 15-ounce can diced tomatoes drained
  • ½ cup frozen peas
  • 2 tablespoons worcestershire sauce
  • 2 teaspoons cornstarch or arrowroot starch optional to thicken gravy

Optional Garnishes for Serving

  • 2 tablespoons fresh chopped parsley
  • ½ cup grated Parmesan cheese

Instructions
 

Prep Meat and Vegetables

  • Trim extra fat from the chuck roast, then cut it into 1 ½" pieces. Next, chop vegetables: peel and chop onion, peel and chop carrots into 1" pieces, chop celery into ½" pieces, peel and chop potatoes into 1" pieces.

Start Cooking

  • Set the Instant Pot to saute function to level "more"(press the saute button 3 times) for 30 minutes (so it stays hot and doesn't turn off). When the inner pot is hot add the olive oil. Add half the beef, browning on one side, then turning to brown the other. Don't crowd the pieces for best browning.
    Remove the pieces to a bowl and repeat with the remaining beef pieces. Add them to the bowl with any juices.
  • Add butter (or more olive oil) to the pot and when hot add the onions and cook until softened, then add garlic and dried herbs and cook another 30 seconds, stirring. Add wine and cook down for a minute. Add carrots, potatoes, celery, tomatoes, paprika, salt, pepper and bay leaves, broth and the browned beef. Lock lid into place, turn vent (float valve) to closed, and set the function to pressure cooking, high pressure, for 15 minutes.

When Timing is Complete

  • When pressure cooking is complete allow pressure to come down naturally for 10 minutes then release any additional pressure manually by turning the vent open. When all pressure is released and the gauge drops, open lid carefully and stir in tomatoes, peas, worcestershire, and the last of the tomato paste. Put lid back on and allow vegetables to heat through in the hot stew.
    Serve immediately or cool and refrigerate for enjoying later. Stew will keep in the refrigerator for 3-4 days and freezes well.

Optional: To Thicken the Sauce

  • Mix the cornstarch with 2 teaspoons of cold water and stir smooth. Stir into the pot with the peas, lock on the lid, and allow it to heat through for a few minutes.

Notes

After trimming the extra fat and tendons from the chuck roast you should have about 2 pounds of meat to cube. Cut the cubes into approximately 1 ½" pieces.
Cut the carrots into 1" pieces so they don't fall apart and disappear into the stew; same for the potatoes. Bigger chunks are better than little pieces.

Nutrition

Calories: 549kcalCarbohydrates: 38gProtein: 63gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 151mgSodium: 734mgPotassium: 2041mgFiber: 8gSugar: 11gVitamin A: 19810IUVitamin C: 37mgCalcium: 161mgIron: 7mg
Tried this recipe?Let us know how it was!

The Best Baked Turkey Meatballs

· 11 Comments

Meatballs are classic comfort food, so let me show you step-by-step how to make the best baked turkey meatballs. What to serve with meatballs? Lots of things! They are versatile and economical, plus they are great for meal prep and freezing. Let's get started.

Turkey meatballs in a butter, olive oil, garlic sauce in a white dish with parsley.

If you have meatball recipes in your file for beef meatballs or pork meatballs, try these ground turkey meatballs for a nice change of pace. It's easy to make a double batch and freeze extra for future meals.

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Why You'll Like This Recipe

  • Ground turkey is a lean, healthy, high-protein choice.
  • Turkey meatballs are great for meal prep.
  • Ground meat is budget-friendly.
  • Make them gluten-free or not.
  • Even picky eaters like them.
  • Baking meatballs is the best method, easier than stovetop.

Meatball Ingredients

Prepped ingredients for meatballs on a sheet tray, ready to start.
  • Ground turkey: Choose 93% lean ground turkey for juicy turkey meatballs with lots of flavor.
  • Breadcrumbs: Breadcrumbs are a binding agent for meatballs. When I'm out of homemade breadcrumbs, here is the packaged brand I use, or you can use wheat breadcrumbs.
  • Milk: Milk is used to soak the breadcrumbs forming a paste called a panade (pah-nod), a traditional type of binder for meatballs. It lightens the meatballs.
  • Egg: Another binding agent helping meatballs hold together and retain their shape.
  • Fresh herbs: Fresh parsley adds garden flavor and color. Buy the flat leaf or Italian parsley.
  • Dried herbs: Dried oregano or Italian seasoning blend works for more flavor. Dried herbs are more concentrated than fresh herbs so you use less.
  • Onion: For moist and flavorful, not bland, turkey meatballs.
  • Parmesan: Use finely grated or ground Parmesan cheese. It's good for topping the meatballs when you serve as well. It adds a salty, savory flavor umami flavor. Buy it in the cheese department (skip the cans).
  • Garlic: The aromatic companion to onion. See my tip on zesting below.
  • Seasonings and spices: Sea salt, ground black pepper, and red chile flakes.

Please see the recipe card for measurements.

Substitutions

For ground turkey: If your store does not have 93% lean ground turkey you can still make terrific baked turkey meatballs with 99% ground turkey. No ground turkey? Substitute ground chicken (93%) or lean ground beef (10%).

Need another recipe using ground turkey? Try these turkey and quinoa stuffed peppers or turkey meatloaf with Mexican flavors.

Recipe Instructions

How do I cook turkey meatballs in the oven? Bake them on a rimmed baking sheet or cookie sheet lined with baking parchment for easier clean-up. A quick spray of non-stick on the parchment helps too. The steps are below.

Step 1: Pre-heat the oven to 375 degrees F

Turkey meat with ingredients for meatballs.
Finished meat muxture in a glass bowl, ready to roll into balls.

Step 2: Mix herbs, onion, egg and meat. Mixed and ready to portion.

Step 3: Soak the breadcrumbs and milk for 2 minutes, then mix in the onion, Parmesan, eggs, herbs, garlic and seasoning. Next add the meat and gently mix with your hands. Don't squish or over-mix the meat for tender meatballs.

Portioning turkey meatball mix into balls with a cookie scoop onto a baking sheet.

Step 4: Portion meatball mix, roll into balls, and place in a single layer. How do you make perfectly round meatballs? Use a small cookie scoop also called a disher. The perfect size for bite-sized meatballs is either the #40 or the size #50. Buy them online or at a restaurant supply. Alternatively, use a rounded tablespoon for an approximately 1 ¼"meatball.

For fine garlic, use a microplane zester. Great trick.

Using a microplane zester tool for fine garlic that melts into a recipe.

Chef's Tip on working with meat: Wearing disposable food handling gloves makes mixing the meat easier. Alternatively, wet hands with a little water or a quick spray of non-stick like this one. This applies when rolling the meatballs too.

Step 5: Bake meatballs in the oven until a digital instant-read thermometer inserted into the center reads to an internal temperature 165°F. The baking time is short, about 15 minutes. Remove from the oven for serving or cool to freeze.

Rolled meatballs on a rimmed baking sheet with parchment for oven baking.

Sauce Options

What goes good with meatballs for sauce? While marinara is delicious, there are other terrific options for sauce. And you don't have to drown or smother the meatballs. Some sauces work better as dipping sauces, served on the side.

Baked turkey meatballs with red marinara sauce in a cast iron skillet.
  • Tomato marinara sauce or tomato sauce is traditional but there are other options. Use your favorite sauce or a quick and easy homemade marinara.
  • Make a simple garlic olive oil butter sauce: Mix half melted butter with half extra virgin olive oil and either a little garlic powder or finely chopped (zested) fresh garlic clove. Add some fresh chopped parsley for color. It's light and tasty.
  • Try a simple garlic butter sauce: Mix half melted butter with half extra virgin olive oil and a little garlic powder, onion powder, and finely chopped fresh garlic cloves. Add some fresh chopped parsley for color. Smear the chopped garlic into a paste with the back of your knife before adding.
  • Try an Asian-inspired sauce like sweet-sour Hoisin sauce, either homemade or bottled, or try teriyaki.
  • Your favorite barbecue sauce is another good option for dipping.
  • Recently I used this Brown Sugar Buffalo Sauce recipe from my friend Aleka for serving turkey meatballs as appetizers at a Superbowl party. They were a huge hit! The sauce is delicious, buttery, a little sweet and just hot enough. Tip for a smooth sauce below.

Chef's tip: Make what is called a "slurry" before adding cornstarch to a recipe like a sauce. Add the cornstarch to an equal amount of water in a small bowl and mix until smooth, then add. This helps avoid clumping. If it still clumps, smooth it out briefly in the blender. To reduce sugar, use golden monk fruit instead.

A close up of meatballs in a shallow white casserole dish with a buttery garlic sauce.

Meatball Serving Ideas

Serve meatballs as a main dish or as an appetizer for cocktail meatballs (with toothpicks) for watching your weekend games. They are terrific for a potluck.

What to Serve With Meatballs Instead of Pasta

What goes with meatballs other than pasta? Try these options:

Recipe FAQ's

Can I make turkey meatballs in a slow cooker or Instant Pot?

Not really for the primary cooking as they will all stick together. The best way is to bake them in the oven first, then use a slow cooker or Instant Pot to keep them warm with a sauce for serving or to re-heat. 

How long do turkey meatballs last in the refrigerator?

Turkey meatballs last in the refrigerator for up to 2 days safely.

Can I make turkey meatballs ahead of time and freeze them?

Yes, you can make turkey meatballs ahead of time and freeze them. After baking, freeze them individually on a baking sheet for a few hours, them place in an airtight container. Be sure to label and date the bag or container. Turkey meatballs freeze for 3-4 months. To thaw frozen meatballs, place in the refrigerator for 24 hours.

More Turkey Recipes

For another hearty classic, make a batch of this Instant Pot beef stew.

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📖 Recipe

Close up of savory meatballs with garlic, butter, olive oil sauce with herbs..

Baked Turkey Meatballs

Sally Cameron
Classic comfort food made lighter with ground turkey. Many ways to serve, see suggestions at the end, how to roll perfect meatballs. Garnish with extra sprinkles of grated Parmesan and fresh chopped herbs if desired.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Appetizer, Dinner, Main Course
Cuisine American
Servings 4 to 5 servings
Calories 323 kcal

Equipment

Ingredients
  

  • 6 tablespoons Plain or Italian breadcrumbs (2 ounces) GF or wheat, or homemade or packaged
  • 6 tablespoons milk
  • ½ cup finely chopped or grated onion
  • ¼ cup finely grated or ground Parmesan
  • 1 large egg
  • 2 tablespoons finely chopped fresh Italian parsley
  • 1 ½ teaspoons dried oregano or Italian seasoning blend
  • 3 cloves garlic finely chopped or finely zested
  • ½ teaspoon sea or kosher salt
  • ¼ teaspoon ground black pepper
  • â…› teaspoon red chile pepper
  • 1 pound ground turkey 93%

Instructions
 

Set up

  • Pre-heat your oven to 375°F. Line a rimmed baking sheet (half sheet size) with parchment or foil and a quick spray of non-stick or oil spray for easier clean-up.

Blend Meatball Mix

  • First, add the breadcrumbs and milk together in a small bowl and allow them to stand for 2 minutes. While they are soaking, add the rest of the ingredients to a medium bowl and stir. Mix in the soaked breadcrumbs, then the the ground turkey.
    Gently mix the meat with your hands until fully combined. Use either food handler gloves or lightly oil or spray your hands. As your hands get sticky, wipe them off and re-spray, then complete rolling the meatballs.

Rolling Meatballs

  • Using a disher (see note at end) or a generous tablespoon full, gently roll the portions into round balls and place them onto the sheet pan. Meatballs should be about 1 ¼″ in diameter (almost 1 ounce).

Bake Meatballs

  • Bake for approximately 15-18 minutes or until a digital thermometer reads 165°F in the center.

Add Sauce and Serve

  • Serve with your sauce of choice, alone, or over one of the suggestions below.

Notes

  • To portion meatballs equally, use a small cookie scoop also called a disher. The perfect size cookie scoop for bite-sized meatballs is either the #40 or the size #50. Buy them online or at a restaurant supply. Using one is the fastest way to make meatballs. 
  • The recipe yield is approximately 30 meatballs for the #50 size. 
  • To serve: try meatballs over polenta, pasta, zucchini noodles, baked spaghetti squash, cauliflower rice, cauliflower puree, served alone in a bowl, or as an appetizer with toothpicks.
  • To get the garlic fine, use a microplane zester.
  • For larger meatballs: If you want to make them larger you can. Sizing in dishers is the opposite of what you'd think. The smaller the number, the larger the size. Adjust your baking time.
  • The sauce in the photo lead photo is 4 T unsalted butter, 4 T olive oil, 1 finely chopped or zested garlic clove (or sub powdered garlic) and chopped parsley. Melt together and stir.

Nutrition

Calories: 323kcalCarbohydrates: 22gProtein: 28gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 139mgSodium: 507mgPotassium: 365mgFiber: 2gSugar: 2gVitamin A: 425IUVitamin C: 5mgCalcium: 138mgIron: 2mg
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Homemade Coconut Milk in a Minute

· 9 Comments

Make your own homemade coconut milk in a minute with canned coconut milk. It’s nice for so many uses. Homemade coconut milk is super easy to make and is so much better than store-bought coconut milk. It's also the best way to avoid unhealthy additives of boxed and refrigerated milks.

A glass and bottle of coconut milk.
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Why You'll Like This Recipe

  • It's simple; just 2 ingredients and 1 minute.
  • Canned coconut milk is easily kept in your pantry
  • No soaking or straining through cheese cloth or a nut milk bag as with nut milk or if making it with dried coconut flakes.
  • It's versatile and usable in many ways.

For other recipes using canned coconut milk, try this coconut shrimp curry, or this creamy cauliflower soup.

Recipe Ingredients

Ingredients for homemade coconut milk.

Doesn't get much easier! Please see the recipe card for measurements. Variations below.

  • Coconut milk: Choose organic, unsweetened, full-fat coconut milk in cans, easy to keep in the pantry for quick use. No worries about running out.
  • Water: Use filtered water, not tap water, for the healthiest coconut milk. 

Please see the recipe card for measurements.

Recipe Instructions

Put the water and the canned coconut milk into a large container (like this glass milk bottle) and shake well or stir. It takes 1 minute!

If the coconut milk is solidified, add it to a high-speed blender with the water and blend for a few seconds until smooth. That's all there is to making fresh homemade coconut milk. 

If you dilute according to my ratios you will have a quart (liter) or 4 cups of coconut milk. For creamy coconut milk, use less water.

Chef's Tip: Whenever using a blender, it's a good idea to put a folded kitchen towel over the top of the lid and hold it. It's helps prevent messes and is especially important when blending hot liquids.

Variations

  • Vanilla flavored: For vanilla coconut milk, add a little vanilla extract or vanilla paste. Using vanilla paste gives you flecks of vanilla bean.
  • Sweetened: To sweeten, try this all natural syrup made from monk fruit. It adds sweetness without any sugar and blends into liquid easily. Honey works but has a definite flavor. You can also try brown rice syrup or maple syrup. Powdered or granulated monk fruit work as well.
  • Chocolate: Use unsweetened coca powder. Start with 1 tablespoon and add more if desired.
Breakfast setting with granola, berries, coffee and pitcher of milk.

Health Benefits

If you are sensitive to dairy products, coconut milk is a terrific alternative plant-based milk (unless you have food allergies to coconut).

Coconut milk comes from the white flesh of a mature coconut (brown coconut), and is then mixed with water to make coconut milk. Coconut milk offers healthy fat, but it is not a low-cal beverage. If you're concerned about the saturated fat content of coconut milk, read this article for more information.

To reduce the fat, dilute the milk further or try using light coconut milk. People following a Paleo-style, Keto-style diet, or low carb diet often use it as a way to obtain their targeted dietary fat levels.

About Additives

You have to read labels, because a lot of coconut milk (canned and prepared) contains additives. That's the beauty of homemade coconut milk vs. commercial coconut milks. You control the ingredients. Here's a few you might see reading labels.

Carrageenan

Extracted from red algae, carrageenan is considered a natural ingredient. Manufacturers use carrageenan as a stabilizer, thickener, and for giving products a better mouth-feel.

Carrageenan is common ingredient in non-dairy beverages like coconut milk. There is a lot of debate about whether it is healthy as it causes digestive upset for some people. Here's a great article that explains it well.

Guar Gum

Another natural additive you might find in canned coconut milk is called guar gum, made from the guar bean. It is used for the same reason as carrageenan, as a thickener and binder.

If you have a sensitive digestive system, guar gum may cause you digestive upset. It is considered safe in small amounts for most people.

For no gums, buy Native Forest Simple canned coconut milk. If you're fine with a small amount of guar gum and prefer a thicker, creamier texture coconut milk, use this version from the same brand. Here's a great article on gums.

Chef's tip: When buying canned coconut milk (or any canned goods), be sure it's in a BPA-free can (Native Forest is).

Serving Suggestions

Homemade granola with berries and coconut milk pouring.

Homemade coconut milk lasts about 5 days in the refrigerator in an airtight container or glass jar. Shake before using if needed.

If it smells sours or off, curdles, turns grayish or gets cloudy, toss it and make fresh. Do not store at room temperature.

Strawberry banana smoothie in a glass.

Recipe FAQ's

Is it cheaper to make your own coconut milk?

It is a few cents cheaper per serving, but the best thing is canned coconut milk is easy to have in the pantry as a staple. Less running to the store for store bought milk.

Is homemade coconut milk better than store bought?

Yes, homemade coconut milk is better than store bought. You control exactly what goes into your coconut milk and can dilute it to your preference, thicker or thinner. Buy canned organic coconut milk with no additives. Here is the brand I buy.

Can you make coconut milk from coconut flakes?

Yes, but using canned milk is easier and faster. With coconut flakes or shredded coconut you must soak in hot water, puree well, strain, then decide what to do with the leftover coconut pulp.

For more smoothie recipes to use coconut milk in, get ideas on this page. Its delicious in this sheet pan roasted pepper soup too.

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📖 Recipe

Quick Homemade Coconut Milk

Sally Cameron
For quick and creamy coconut milk, dilute organic canned coconut milk with water. Simply mix, cover and refrigerate. You can dilute more or less for your needs. Yield: 1 quart/1 liter.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 2 mins
Cook Time 0 mins
Total Time 2 mins
Course Beverage
Cuisine American
Servings 4 8-ounce servings
Calories 220 kcal

Ingredients
  

  • 13.5 ounce can organic coconut milk
  • 20 ounces filtered water 2 ½ cups

Instructions
 

  • Shake the canned coconut milk well (if needed) and pour canned milk into a tall container or large mixing cup, add filtered water and stir well. If needed, add to a blender and briefly blend on low to smooth it out. Taste for your preference and add more water if desired.

Notes

If you have a sensitive digestive system, read labels and choose a no-additive brand. It should just be coconut milk. 
To reduce the fat, dilute the milk further or try using light coconut milk. 
Variations:
  • Vanilla flavored: For vanilla coconut milk, add a little vanilla extract or vanilla paste. Using vanilla paste gives you flecks of vanilla bean.
  • Sweetened: To sweeten, try this all natural syrup made from monk fruit. It adds sweetness without any sugar and blends into liquid easily. Honey works but has a definite flavor. You can also try brown rice syrup or maple syrup. Powdered or granulated monk fruit work as well.
  • Chocolate: Use unsweetened coca powder. Start with 1 tablespoon and add more if desired.

Nutrition

Calories: 220kcalCarbohydrates: 5gProtein: 2gFat: 23gSaturated Fat: 20gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 21mgPotassium: 252mgFiber: 2gSugar: 3gVitamin C: 3mgCalcium: 20mgIron: 2mg
Tried this recipe?Let us know how it was!

Easy Creamy Avocado Dip Recipe

· 5 Comments

This easy creamy avocado dip is terrific for parties and get together's, afternoon snacks, or a healthy nibble while watching the big game. Use it as a creamy avocado sauce too! It's great for avocado toast and alongside fish, chicken and shrimp. Make it in a minute. It's addictive and full of healthy fats.

Veggie and cracker board with creamy avocado basil dip.
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Why You'll Like This Recipe

  • Super quick and easy to make.
  • Use a food processor or make it by hand.
  • This versatile avocado dip works as a sauce too.
  • The creamy texture melts in your mouth.
  • Do you love guacamole? Try this recipe.

Recipe Ingredients

Ingredients for creamy avocado dip with basil.

Simple, basic ingredients. For measurements please see the recipe card.

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

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

Recipe Substitutions and Variations

  • To make this vegan: Use my go-to mayonnaise, or other vegan mayonnaise as a substitute for the yogurt.
  • Replace the yogurt with sour cream.
  • Herbs: Instead of basil (or in addition to it) use fresh cilantro, fresh flat leaf (Italian) parsley, or fresh feathery dill. Use a combination of herbs if desired. A mild mint is refreshing too. No herbs? Use fresh baby spinach leaves.
  • For heat: Add a finely chopped jalapeno pepper, a pinch of red pepper flakes, a pinch of cayenne pepper, or a splash of liquid hot sauce.
  • Add a little ground cumin or ground coriander for even more flavor.

Recipe Instructions

How to make avocado dip:

Avocado, lemon, basil and garlic for avocado dip in a food processor bowl.

Food Processor

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

Beautiful green dip pureed to creamy texture in a food processor workbowl.

By Hand

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

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

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

How to Serve

Build a veggies and cracker snack board or a crudite platter.

A party platter of colorful vegetables with a bowl of avocado dip in the center.

For serving, scoop the dip into a bowl and place in the center of a plate, platter, or board and add what you like. Here is what I serve with the dip:

  • Bell peppers: Red, orange, or yellow, cut into strips.
  • Zucchini: Raw zucchini sliced into "chips" or strips, or the baby ones, split in half lengthwise.
  • Carrots: Any color you can find, cut into sticks, or use the baby ones.
  • Broccoli: Broken into bite-sized florets.
  • Endive leaves: My favorite! These crisp, pale green or red leaves make terrific scoopers. Trim the root end and peel off leaves.
  • Radishes: Halve then for easier eating, leaving on a little stem for the color and as a handle.
  • Sugar snap peas: Drop them in boiling salted water for 30 seconds, then into ice water. They are much nicer to eat than totally raw. It's called blanching. Still crisp and crunchy, softens them just a tad.
  • Cucumbers: Slice into "chips" on the diagonal or crosswise into rounds.
  • Your favorite crackers, corn chips or pita chips.

Other Ways to Use

As a creamy dipping sauce:

  • Make avocado toast for breakfast or a snack.
  • Use avocado dip instead of cocktail sauce with cooked shrimp, chicken skewers, pork or beef kabobs.
  • A dollop on top of grilled, baked or sauteed fish, like salmon, halibut, cod or flounder is delicious.
  • Use to garnish deviled eggs, or skip the egg filling and use this, then garnish with bacon crumbles.
  • Use in burgers, as a sandwich spread, or with quesadillas and turkey wraps.
  • Thin with milk and use as a creamy salad dressing for romaine or study lettuces.
  • Top Mexican dishes like enchiladas with this avocado crema.
Close up of creamy basil and avocado dip in white bowl.

How to Store

Avocado dip is best enjoyed the same day. Leftover dip keeps a day or two refrigerated in an airtight container. To reduce browning (oxidation), squeeze lemon juice over the top.

Some avocado fans recommend placing a piece of plastic wrap smoothed over the top to reduce oxidation, but it still happens. If it gets brown on top, scrape off the brown and stir. It still tastes good. A little fresh lime juice is good too.

The market is filled with gadgets to help keep avocados, guacamole and avocado dip fresh, like this one and this one. I am currently testing both. If you try something that works, please leave me a comment.

Recipe FAQ's

What's the difference between guacamole and avocado dip?

Both start with avocado but vary in ingredients and texture. Guacamole is usually chunky and adds lime, onion or shallot, garlic, and maybe tomato and cilantro. Avocado dip adds yogurt, sour cream, or mayonnaise to give it a creamy smooth consistency.

How healthy is avocado dip?

Very! Avocados are full of healthy monounsaturated fat and many important vitamins and minerals, and believe it or not, fiber. Here's a great article on avocado nutrition. Greek yogurt is high in protein and healthy as long as you are not dairy-sensitive. It's also a fermented food which is great for your gut. For an alternative to yogurt see the substitution section.

More Recipes to Try

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

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Avocado basil dip

Easy Creamy Avocado Dip

Sally Cameron
A beautiful green creamy, healthy, avocado dip. Serve with fresh raw veggies or crackers. It works not just as a dip but a sauce too. Ideas in notes at the end. If your avocados are small, get 3.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 0 mins
Total Time 10 mins
Course Appetizer, Dip, Sauce, Snack
Cuisine American
Servings 6 Yield 2 cups
Calories 109 kcal

Equipment

Ingredients
  

One Step Dip

  • 2 large ripe avocados peeled and seeded
  • 1 5 ounce container plain unsweetened Greek yogurt or Vegenaise for DF
  • 1 cup fresh basil leaves, loosely packed see swaps below
  • ¼ teaspoon garlic powder or 2 cloves fresh, chopped fine and smeared smooth
  • ¼ teaspoon sea salt
  • â…› teaspoon ground white pepper substitute black pepper
  • 1 half lime, juiced or half a lemon

Instructions
 

Food processor directions

  • For the dip, place all ingredients in a food processor and puree until smooth, about 1 minute. Adjust the creaminess with more yogurt or a little more citrus, either lemon, lime or both. Adjust seasoning to your preferred taste.

By hand directions

  • If you don't have a food processor, make it by hand. Mash the avocados as smoothly as possible in a large bowl and use a whisk to make it creamy. Chop the basil leaves fine then add the rest of the ingredients and continue whisking until smooth as possible. Adjust seasoning to your preferred taste.
    Depending on how ripe your avocados are, it could be creamy or a little more chunky.

Notes

For a dairy-free option, Use organic Vegenaise or Sir Kensington's mayonnaise instead of yogurt. Start with a few tablespoons, puree and add more until it's as creamy as you want. 
Herb swaps: No basil or not enough? Combine or swap with cilantro, fresh flat leaf (Italian parsley) or dill. Even mild mint makes a nice dip. 
Serving options: Colorful bell peppers, zucchini strips or slices, carrots, cucumber slices, sugar snap peas, broccoli florets, endive leaves, radishes, crackers, or corn chips.
How else to use: Use in tacos, to top grilled fish or chicken, with skewers of grilled or sauteed shrimp. Think of it as a sauce, not just a dip. 

Nutrition

Calories: 109kcalCarbohydrates: 6gProtein: 2gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 0.01mgSodium: 102mgPotassium: 339mgFiber: 5gSugar: 0.5gVitamin A: 309IUVitamin C: 7mgCalcium: 16mgIron: 1mg
Tried this recipe?Let us know how it was!

Chocolate Bark Recipe (bark bites)

· 2 Comments

Here's a fun to make sweet treat, an easy chocolate bark recipe in bite sized form. Chocolate bark bites! Make them in mini muffin pans. Dark chocolate with nuts, coconut and dried fruit all in one delicious bite. No messy fingers and a party in a bite. Chocolate lovers rejoice!

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Why You'll Like This Recipe

  • It's like sheet-style chocolate bark but bite-sized.
  • Easy to package little bags make great homemade gifts for Valentines Day chocolate treats, Easter chocolate, or for any holiday season. Make some for baby shower treats and wedding party favors. Doubles or triples easily.
  • An easy dessert to take to a potluck or picnic.
  • They are fun to make!

Recipe Ingredients

Ingredients for chocolate bark on a counter.

Please see the recipe card for quantities. The simple ingredients are:

  • Chocolate: Buy high-quality chocolate at 72% or more depending on how dark you prefer your chocolate. The higher the number, the less sweet the chocolate is. If you love chocolate, here is a fun resource. I have not tried this recipe with milk chocolate, but it should work because of the butterfat.
  • Walnuts: Buy chopped walnuts or walnut pieces and chop them fine.
  • Shredded coconut: Buy dry, unsweetened, shredded coconut flakes, not the sticky sugary stuff.
  • Dried cranberries: They provide a tart-sweet contrast to the dark chocolate, crunchy nuts and coconut. A terrific combination. Dried fruit options below.

Chef's Tip: Chopping chocolate. Buy chocolate bars and break them up by hand or chop them into pieces with a serrated knife on a cutting board. That bread knife you rarely use is great for chopping chocolate. Sometimes I use chunks of chocolate meant just for baking (and snacking). Here is the chocolate I used in the photos. No chopping required.

Substitutions and Variations

  • Don't like walnuts? Use chopped almonds, chopped macadamia nuts, chopped cashews, pistachios or pumpkin seeds.
  • For dried fruit, substitute dried apricots combined with goji berries, golden berries, or dried cherries.
  • Feel free to experiment and use your favorite toppings, like fancy sprinkles or crushed peppermint candy canes at Christmas for peppermint bark, even white chocolate chips.

For another bite-sized, small chocolate treat, make these mini pots de creme or these beautiful chocolate dipped strawberries (also fun to make). For gift-giving, these sweet and spicy roast cashews are always a huge hit.

Chocolate Bark vs. Chocolate Bark Bites

Chocolate bark bites is a riff on, or a variation of chocolate bark. Chocolate bark is melted chocolate poured onto parchment paper supported by a sheet pan or cookie sheet, spread into a thin layer, then decorate with dried fruit and many other toppings.

With bark bites, the chocolate is melted and drizzled into mini paper cups (or silicone cups) and layered with the dried fruit and other toppings. 

Mini muffin tin of dark chocolate treats called chocolate bark bites.

Tools

To make these as shown you need a 12-well mini muffin pan and mini paper liners. I use a metal mini muffin pan, but you can use silicone (and use papers or not). If you use silicone, you will need a metal baking tray underneath to support the flexible silicone pan.

The mini paper liners vary just a tiny bit by brand, so depending on what you buy, your chocolate bark bites might be a slightly different size. Buy them online and at cooking and speciality baking stores. Even some grocery stores have them.

Option: If you don't have a mini muffin pan you can still make these. Place the paper cups flat on a plate to fill. They will spread more since there are no sides to help them hold their shape, but it still works.

Recipe Instructions

Chocolate melting on the stovetop in a double boiler.

Start by chopping the chocolate into small pieces as it melts faster. Then melt your chocolate. There are two ways to melt chocolate: in a double boiler or the microwave. Either way you need a heat-proof bowl.

While the chocolate is melting, place the other ingredients into individual small bowls and set up your mini muffin pan with paper liners.

To make the chocolate bark bites, drizzle a little bit of melted chocolate into the mini paper cups then layer with sprinkles of the walnuts, coconut and dried fruit. Start with a thin layer and build into 3 layers. You will use about 1 tablespoon of melted chocolate in total per chocolate bark bite, 1 teaspoon per layer.

When you're done, place the pan in the refrigerator until they harden, about 30 minutes.

Chef's Tip: Chocolate and water do not mix. Water makes chocolate "seize". It goes from being fluid to a stiff grainy mess. Be careful if using the stove top method that no moisture gets into your melted chocolate when removing the bowl from the pan.

Melting Chocolate: Stovetop Method

Set up a double boiler or "bain marie" (water bath). Place a couple inches of water in a pan over medium heat and bring to a simmer. Do not boil. Turn heat to low and place a small metal or glass bowl with the chocolate over the hot water.

The bowl should sit on top and barely into the pan, but not touch the hot water. Stir occasionally, until chocolate melts smooth. It won't take long. Don't rush it by turning up the heat.

I prefer the double boiler method because you can easily see the chocolate melting and it's more controllable.

Melting Chocolate: Microwave Method

Place chocolate in a microwave-safe bowl. Microwave using 50% power for 1 minute. Remove and stir. Continue in 30 second increments until chocolate is mostly melted. It’s ready when there are still a few lumps. It will smooth out as you stir.

Do not overheat or the chocolate could burn. If it burns, you will have to toss it and start over (which is why I prefer the traditional stove top method). If you use the microwave, just be careful.

Dark chocolate bark bites with cranberries, walnuts and coconut on a counter top.

Storing

Store chocolate bark bites in an airtight container on the counter at room temperature or package into cello bags and tie with ribbon as a gift. You can also store them in the refrigerator.

Chef's Tip: To make cutting sticky dried fruit easier, first spray your knife with non-stick spray. It makes the blade slice through the stickiness much easier and also makes cleaning your knife easier.

Individual chocolate bark bites in mini muffin pan and on a display plate.

How to Make For Gifts and Party Favors

Because these are so easy to make, you can make batches and package them for hostess gifts, holiday gifts and party favors. Use small cello bags with twist ties and ribbon. You choose how many per package.

Recipe FAQ's

Does chocolate bark need to be tempered?

I do not temper the chocolate for this recipe, but you can if you want to take that extra step. Read here to learn how. Tempering chocolate gives it more snap and a glossy finish. It matters more when you are making chocolate bark poured onto a baking sheet or candies. Since these are in bite size form, I decided to skip it.

How long will chocolate bark keep?

Chocolate bark bites will last 2-3 weeks in the refrigerator, but I've never had them last that long! If you're kitchen is not too warm (below 70°F) they can be stored on the kitchen counter in an airtight container.

For more gifts from the kitchen ideas, try these recipes too. The no-bake chocolate chip energy balls are a terrific afternoon snack or post workout pick-me-up.

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📖 Recipe

Bark bites on a round display plate for serving.

Easy Chocolate Bark (bite size)

Sally Cameron
Bite-sized chocolate bark with nuts, coconut, and dried fruit. Portion controlled in mini paper baking cups. Each bite has about ½ ounce (1 tablespoon) of chocolate. No cooking required.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Chill 30 mins
Total Time 45 mins
Course Dessert, Snack
Cuisine American
Servings 12 pieces
Calories 166 kcal

Equipment

Ingredients
  

  • 7 ounces good quality semisweet or bittersweet chocolate or chocolate chips
  • ¼ cup + 2 tablespoons finely chopped walnuts
  • ¼ cup + 2 tablespoons chopped dried cranberries
  • 3 tablespoons unsweetened shredded coconut

Instructions
 

  • Chop the chocolate into small pieces if needed. Use a serrated knife, bread knife or a large heavy chefs knife. Melt chocolate in either the microwave or a double boiler on the stove.

How to Melt Chocolate in the Microwave

  • To melt chocolate in the microwave, place chocolate in a microwave-safe bowl. Microwave using 50% power for 1 minute. Remove and stir. Continue in 30 second increments until chocolate is mostly melted. It’s ready when there are still a few lumps. They will smooth out as you stir. Do not overheat or chocolate could burn.

How to Melt Chocolate on the Stovetop

  • To melt chocolate in a double boiler, place a small pan with a few inches of water over medium heat and bring to a simmer. Turn heat to low and place a small bowl with the chocolate over the hot water. The bowl should sit on top and partially into the pan, but not touch the hot water. Stir occasionally, until chocolate melts smooth.

Assemble the Chocolate Bark Bites

  • Place 12 paper cups mini cupcake pan for support. Drizzle in 1 teaspoon of melted chocolate, then top with a sprinkle of nuts, coconut and a few dried cranberries. Drizzle with another teaspoon melted chocolate, and sprinkle with a bit more nuts and coconut. Drizzle with a third teaspoon of melted chocolate and sprinkle with the goodies. Refrigerate about 30 minutes to set up or until they are firm.

Notes

Mini paper baking cups can be found at cooking stores, Target, and in the baking section of craft stores. If using as gifts, find cello bags, twist ties and ribbon online and at craft stores. 
An alternative to a mini muffin pan is to place the mini muffin papers on a flat plate or rimmed baking sheet. Your chocolate bark bites might spread a bit more as they don't have the support of the muffin pan, but they will still be good. 
The easiest way to measure loose ingredients like chocolate pieces is with a digital kitchen scale, an inexpensive and useful tool. 
Use good quality 70% - 85% chocolate for the best flavor. If you don't like walnuts, use another nut. These make terrific hostess and holiday gifts!
 

Nutrition

Calories: 166kcalCarbohydrates: 15gProtein: 2gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 1mgSodium: 3mgPotassium: 127mgFiber: 2gSugar: 11gVitamin A: 9IUVitamin C: 0.1mgCalcium: 17mgIron: 1mg
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Easy Baked Bone In Chicken Breast

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If you are looking for chicken breast on the bone recipes, here's my best easy recipe: baked bone in chicken breast. Whether you call it roasted chicken breast or baked chicken breast, this foundational method will make you a fan for an easy chicken dinner.