- A Foodcentric Life

Fresh Pineapple Mango Salsa Recipe

07/21/2023 by Sally Cameron Leave a Comment

Pineapple mango salsa is a fresh, colorful fruit salsa made with sweet pineapple, ripe mango, crisp red bell pepper, jalapeño, cilantro, and lime juice. Serve it with seafood, grilled chicken, pork tenderloin, tacos, or tortilla chips. It's easy to make, refreshing, and a delicious way to brighten summer meals.

A glass bowl of tropical fruit salsa with pineapple, mango, peppers, and herbs.

This pineapple mango salsa was a huge hit in one of my cooking classes, so I'm sharing it with you here. Make a batch while pineapple and mango are at their best. It's vibrant, refreshing, and easy to make.

Pineapple Mango Salsa Recipe Snapshot

No cooking required - Fresh, cool, and perfect for hot summer days.
Make-ahead friendly - Prep ahead so the flavors can blend before serving.
Versatile - Serve with seafood, grilled chicken, pork, tacos, or chips.
Sweet and savory - Juicy pineapple and mango balance lime, herbs, onion, and chile.
Colorful and fresh - A bright summer salsa that makes everything look and taste better.

For another cool, refreshing summer recipe try this tomato summer gazpacho.

Ingredients You'll Need

Ingredients for pineapple mango salsa chopped and ready to mix.

Pineapple - Use half of a small fresh ripe pineapple, or pre-cut pineapple spears from the produce section. If buying pre-cut fruit, choose spears instead of chunks for better texture and easier cutting.
Mango - Choose a ripe, sweet mango that is still firm enough to hold its shape when diced.
Onion - Red onion adds color and a savory counterpoint to the sweet fruit, but another onion or shallot works too.
Jalapeño pepper - Adds a little fresh heat. Remove the seeds and ribs for milder salsa.
Red bell pepper - Adds sweetness, crunch, and beautiful color contrast.
Fresh herbs - Fresh cilantro and mint are terrific together in this fruit salsa.
Lime juice - Fresh lime juice adds bright acidity to balance the sweetness of the pineapple and mango.

For measurements, please see the recipe card.

Chef's Tip: How to buy a mango. Mangoes vary in shape and color by variety, so don't rely on skin color alone. Choose one that yields slightly to gentle pressure and smells fruity and sweet near the stem. If it feels rock hard and has little aroma, let it ripen at room temperature for a few days.

Substitutions and Variations

For more heat - Use a serrano pepper or add a little finely diced red chile.
For a milder salsa - Replace the jalapeño with green bell pepper or a mild Anaheim pepper.
Add more green - Stir in chopped chives, green onion, or extra fresh herbs.
No fresh pineapple? - Use canned pineapple packed in juice or water, not syrup, and drain it well. I've also used frozen, drained and patted dry.
Make mango salsa - Omit the pineapple and use about 3 mangoes instead.
No mango? - Substitute chopped peaches, nectarines, or strawberries for a different but equally fresh fruit salsa.

If you like salsas, try this homemade salsa verde recipe made with tomatillos or this sweet and spicy strawberry salsa.

Chef's Tip: How to choose pineapple. Choose a pineapple with skin that is turning golden yellow rather than mostly green. It should smell sweet at the base and give slightly when gently squeezed. Another clue: tug one of the top leaves. If it releases easily, the pineapple is usually ripe.

How to Make Pineapple Mango Salsa

When all of the ingredients are finely chopped and ready, add them to a large bowl with the fresh lime juice. Toss gently to combine, then cover and refrigerate for at least 30 minutes to let the flavors blend. Your fresh pineapple mango salsa is ready to serve.

Colorful bowl of pineapple, mango, pepper, herbs, and red onion for salsa.

Serving Suggestions

Pineapple mango salsa becomes juicier as it sits. If needed, drain off a little liquid before serving.

Serve it with crisp tortilla chips as you would smoked tomato salsa or green tomatillo salsa.
Spoon it over smoked chicken breast, stovetop seared salmon, grilled shrimp, fish tacos, or grilled flank steak.
Add it to rice bowls, tacos, or over cottage cheese for a quick high-protein snack.

A glass jar of brightly colored pineapple mango salsa.

Storage

Store leftover pineapple mango salsa in an airtight container in the refrigerator for up to 4-5 days, though it's best within 2-3 days.

Recipe FAQs

Can I make pineapple mango salsa ahead of time?

Yes. Make it at least 30 minutes before serving to allow the flavors to blend. For the best flavor and texture, enjoy it within 2-3 days. Store leftovers in an airtight container in the refrigerator.

Can I use canned pineapple for pineapple mango salsa?

Yes. Use pineapple packed in juice or water rather than syrup. Drain it thoroughly and pat it dry if needed before dicing so the salsa does not become watery. Fresh pineapple gives the best flavor and texture, but canned pineapple works well in a pinch.

Can I use frozen pineapple?

Yes. Thaw it completely, drain it well, and pat it dry before dicing. Frozen pineapple releases more moisture than fresh, but it works well when properly dried. I've made this salsa with frozen, thawed pineapple before. If you use only half of a fresh pineapple for one batch, freeze the rest for a future batch.

More Salsa & Sauce Recipes

For more fresh summer flavor, try one of these easy recipes next, and check out the Best of Summer recipes index page.

Did You Make This Salsa?

If you make this pineapple mango salsa, please leave a comment and let me know what you served it with. I love hearing from you and your comments also help other readers.

📖 Recipe

Homemade Teriyaki Sauce Recipe

07/14/2026 by Sally Cameron Leave a Comment

Skip the bottle and make your own teriyaki sauce at home in minutes. This homemade teriyaki sauce recipe delivers the perfect balance of savory, sweet, and umami flavors with soy sauce or tamari, real mirin, ginger, garlic, and a touch of sake. Use it as a teriyaki sauce, glaze, or marinade for chicken, salmon, shrimp, vegetables, and more. There's a gluten-free option and soy-free option as well.

A pottery bowl filled with glossy dark teriyaki sauce dripping off a spoon.

Traditional Japanese teriyaki is surprisingly simple, often made with just soy sauce, mirin, and sugar. Western-style teriyaki is typically thicker and more robust, with additions like garlic and ginger. After researching traditional and modern versions and testing many different ingredient combinations, I developed this recipe to bring together the best of both styles. The result is a rich, glossy teriyaki sauce that's better than bottled and works as a sauce, glaze, or marinade.

Teriyaki Sauce Recipe Snapshot

Better than bottled - Rich, savory-sweet flavor with real pantry ingredients.
Sauce, glaze, or marinade - One recipe with multiple uses.
Easy to make - Ready in about 15 minutes.
Gluten-free option - Use tamari (wheat-free soy) instead of soy sauce.
Authentic flavor - Made with real mirin, ginger, garlic, and sake for depth and balance.
Protein variable - Use teriyaki with steak, seafood, pork, chicken, and vegetables.

Love teriyaki chicken? Use this sauce and my recipe for Teriyaki Chicken Thighs, add veggies and rice and you have another fast and terrific dinner.

Ingredients You'll Need

Ingredients for
homemade teriyaki sauce in prep bowls on counter.

Soy sauce - Use low-sodium tamari for gluten-free teriyaki sauce, or regular low-sodium soy sauce. For a no-soy sauce, use San-J No-Soy Tamari.
Mirin - A Japanese sweet rice wine that gives teriyaki sauce its signature flavor and glossy finish. See notes below.
Dry sake - Optional, but adds depth. Buy a mini bottle unless you already drink sake. Find them in the wine section of your store.
Brown sugar - Use brown sugar or a monk fruit blend for sweetness.
Cornstarch - A small amount creates the glossy, thick texture that helps the sauce cling.
Garlic - Fresh cloves, finely chopped or zest with a microplane.
Ginger - Use finely grated fresh ginger or ginger puree from a jar.

Chef's Tip: Real mirin makes a much better teriyaki sauce. Many grocery-store bottles are labeled "aji-mirin," which means "tastes like mirin," but they're often made with glucose syrup or corn syrup instead of traditional ingredients. It's a bit like comparing real maple syrup to pancake syrup; they are not the same. Look for real mirin at better markets, Asian grocers, or online. If you can't find real mirin, see below.

Variations

Honey teriyaki - Add 1 tablespoon mild honey, or use honey in place of the brown sugar.
Sesame teriyaki - After the sauce thickens, remove from heat and stir in 1-2 teaspoons toasted sesame oil. Start with 1 teaspoon, taste, and add more if desired.
Mirin substitute : For every quarter cup of mirin use the same amount of sake plus 1 tablespoon of sugar, monk fruit blend, or honey.

For another easy Asian-style sauce, make homemade Hoisin, use it on ribs, Hoisin chicken, and more.

How to Make Homemade Teriyaki Sauce

Making teriyaki sauce in a small pan on the stovetop.

Add soy sauce (or tamari), mirin, sake, brown sugar, ginger, and garlic to a small saucepan (2 quart), simmer for 8-10 minutes until reduced to 1 ½ cups.

Homemade teriyaki sauce at a simmer for thickening the sauce.

Add water and cornstarch to a small bowl and stir smooth. Add the slurry to thicken the teriyaki, sauce, whisking until smooth. Cook 1-2 minutes on low to get rid of any raw starch taste.

Thickened teriyaki sauce in a small pan on the stove before straining.

The thickened teriyaki sauce when glossy and finished.

Straining sauce into a glass measuring cup for a smooth sauce.

Strain sauce for smooth teriyaki sauce.

Finished teriyaki sauce cooling in an ice bath before using.

To use right away, chill in an ice bath till cool.

Golden brown finished sauce pouring off a spoon into a container.

The finished sauce.

Instead of lemon, garlic, and Dijon, use this teriyaki sauce for grilled shrimp.

Glazed teriyaki shrimp, grilled on bamboo skewers with black and white sesame seeds and green onions.

Serving Suggestions

Use teriyaki sauce as a glaze, marinade, dipping sauce, or finishing sauce. Brush it over grilled or baked chicken, salmon, shrimp, steak, or tofu, or spoon it over rice bowls and stir-fried vegetables. It's also terrific with chicken thighs, chicken skewers, salmon bowls, shrimp, broccoli, green beans, and roasted vegetables.

Chef's tip: For quick teriyaki shrimp: Marinate 1 ½ pounds peeled large shrimp in a 6 tablespoons of teriyaki sauce for 15-30 minutes at room temperature. Grill over a hot grill on sprayed bamboo skewers, turning as needed, about 6 minutes total depending on size. Brush with a little more sauce during the last minute so the glaze gets glossy without burning (because of the sugar). Finish with sesame seeds and sliced green onions and serve with extra teriyaki.

Storage

Store teriyaki sauce in a clean glass jar or airtight container in the refrigerator for 1-2 weeks. Rewarm gently before using or let stand at room temperatures, as the sauce thickens when chilled, if needed. If it becomes too thick, stir in a splash of water, tamari, or sake to loosen it.

More Homemade Sauce Recipes

Check out the Sauce and Condiments recipe page for more ideas.

Did You Make This Recipe?

If you make this teriyaki sauce recipe, be sure to leave me a comment and let me know what you used it for. I love heating from you and your comments help others readers too.

📖 Recipe

Corn and Potato Chowder

06/30/2026 by Sally Cameron 1 Comment

Corn and potato chowder is a creamy, lighter summer soup made with sweet corn, tender potatoes, leeks, celery, carrots, and herbs. Use fresh corn when it's in season or frozen corn year-round. This hearty chowder is comforting, flavorful, naturally gluten-free, and easy to adapt for dairy-free diets.

Bowls of corn and potato chowder with chives and red pepper, and a gold spoon.

Fresh sweet corn makes a delicious corn and potato chowder and is one of the best ways to celebrate summer's bounty. During peak season, buy extra corn, slice the kernels off the cobs, and freeze them for later. When winter rolls around, you'll have sweet summer corn ready for soup. This chowder is also naturally gluten-free with no flour roux; a small cornstarch slurry thickens it at the end while keeping it lighter than traditional flour-thickened chowders.

Corn and Potato Chowder Recipe Snapshot

Creamy and comforting - A cozy soup with a velvety texture that's still light enough for summer.
Fresh or frozen corn - Use fresh sweet corn in season or frozen kernels year-round.
Tender potatoes - Gold or yellow potatoes become creamy while still holding their shape.
Dairy-free adaptable - Make it with half-and-half or canned coconut milk.

Ingredients You'll Need

Glass prep bowls with ingredients for corn chowder with potatoes.

Classic chowder is usually hearty, creamy, and built with potatoes, dairy, and often bacon. This corn and potato chowder keeps that traditional comfort-food feel, with flexible options for dairy-free or vegetarian versions.

Corn - Use fresh corn on the cob when in season, or frozen corn kernels year-round. I recommend organic corn to avoid bioengineered varieties.
Olive oil - Extra virgin olive oil or avocado oil both work well for sautéing.
Celery - Adds aromatic base flavor and texture.
Carrots - Add natural sweetness and color.
Leeks - Milder than onions and wonderful in soups. Slice thinly and rinse well.
Garlic - Adds savory depth.
Potatoes - Yellow or gold potatoes give the chowder a creamy texture without becoming too starchy, and keeping their shape.
Thyme - Fresh thyme leaves are best, but dried thyme works too.
Fennel, optional - Fennel pollen or ground fennel adds subtle sweetness and complexity.
Bay leaf - Adds background flavor while the soup simmers.
Broth - Use low-sodium chicken broth or vegetable broth.
Milk - Use half-and-half for classic creaminess, or canned coconut milk for a dairy-free option. It won't taste like coconut in the finished chowder.
Cornstarch - Optional, for a slightly thicker, more traditional chowder.
Bacon, optional - Add crisp crumbled bacon for a classic chowder flavor, or omit it for vegetarian chowder.

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

Substitutions and Variations

Use grilled corn - For extra flavor, use grilled corn kernels in the chowder.
Make it dairy-free - Use canned coconut milk instead of half-and-half.
Try fennel pollen - If you love fennel, try fennel pollen. It's a potent, hand-harvested form of fennel that's super aromatic. It adds wonderful depth to soups, stews, vegetables, chicken, pork, and rubs.

Chef's tip: Homemade broth is one of the easiest ways to make soup taste better. If you have time, try my homemade vegetable broth, homemade chicken bone broth, or faster Instant Pot chicken broth.

How to Make Corn and Potato Chowder

Prep ahead tip: The chopping takes longer than the cooking, so prep the onion, celery, carrot, and corn ahead of time if desired. Store them covered in the refrigerator. Dice the potatoes just before cooking, as cut potatoes can discolor and turn gray.

Sautéing celery, carrots, and leeks in a pot.

Heat olive oil in a large pot over medium heat, then add carrots, celery, and leeks. Saute until soft, about 5 minutes.

Adding bay leaves and thyme leaves to a pot of cooking vegetables for soup.

Add the garlic, bay leaves, thyme, and fennel. Stir for another 1-2 minutes.

Corn and broth added to a pot for making corn and potato chowder.

Add the corn, potatoes, and broth, bring to a simmer, partially cover, and keep at a low simmer until the vegetables are soft, about 15 minutes. If using bacon, bake or fry the bacon while the soup is simmering.

Half and half pouring into a pot of soup from a glass bottle.

Add the half and half and heat through. Remove the bay leaves before serving. If you prefer a thicker chowder, whisk 1 tablespoon cornstarch with 1 tablespoons cold water and stir it into the simmering soup. Cook for 1-2 minutes until lightly thickened.

White bowl of creamy potato and corn chowder with a gold spoon.

Serving Suggestions

Corn and potato chowder is hearty enough to serve on its own, but it's especially good with a simple green salad and a slice of toasted gluten-free garlic bread with parmesan cheese.

Taste before serving - Half-and-half can dull seasoning, so taste the chowder before serving. It may need another pinch of salt or black pepper.

Brighten the flavor - If the chowder tastes flat, add a few drops of lemon juice or a splash of vinegar to wake up the flavors without making it taste acidic.

Fresh finish - Top each bowl with chopped parsley, chives, or green onion for fresh color and contrast. Crisp bacon crumbles are delicious too and add a salty, savory finish.

Three small bowls of corn and potato chowder with crumbled bacon and chives.

For Garnishes

Serve crisp bacon crumbles on the side so guests can add them, or keep the chowder vegetarian.
Top with a dollop of basil pesto or fresh chopped herbs, salty parmesan cheese, or grated cheddar.

Leftovers and Storage

Store leftover chowder in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of broth, milk, or half-and-half only if needed to loosen the texture as the chowder thickens in the refrigerator.

I don't recommend freezing this chowder because the potatoes can become grainy and watery after thawing.

Recipe FAQs

What type of potatoes should I use for corn and potato chowder?

Gold or yellow potatoes work best because they hold their shape, have thin skins, and are less starchy than russets. Red potatoes work too and add nice color and texture.

Can I add other vegetables or proteins?

Yes. Add chopped cooked chicken, ham, or crisp bacon to make the chowder heartier. You can also add extra vegetables such as diced bell pepper or zucchini.

How can I make the chowder vegetarian or vegan?

Use vegetable broth and skip the bacon. For vegan chowder, use canned coconut milk instead of half-and-half; dilute it with a little broth if you prefer a lighter texture.

Can I use frozen corn instead of fresh?

Yes. Frozen corn works well for this chowder. For the best texture, thaw it first and drain off any excess moisture before adding it to the soup. If adding it straight from frozen, simmer a few extra minutes, as the chowder may be slightly looser from the added moisture.

More Recipes with Corn

The good thing about corn is you can enjoy it year-round, corn on the cob in summer and frozen corn in the winter. If you have freezer space, buy fresh late-summer corn, slice off the kernels, and freeze them for later.

⭐️Did You Make This Recipe?

If you make this corn and potato chowder, 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

Gazpacho (Spanish Chilled Tomato Soup)

07/28/2016 by Sally Cameron 19 Comments

On a hot summer day, there's nothing more refreshing than a bowl of Gazpacho-the classic Spanish chilled tomato soup. Made with peak-season tomatoes, crisp cucumbers, onions, and herbs, it's blended smooth for the traditional version, or left a bit chunky, which we enjoy. With olive oil and sherry vinegar for bold, bright flavor, there is no cooking required-and it's as nourishing as it is delicious.

Bowl of gazpacho andaluz soup with silver spoons and heirloom tomatoes on the side.

Have you tried gazpacho soup? All I can say is it's fantastic. Refreshing and healthy, it's perfect for hot weather and an excellent use for ripe summer tomatoes. Leave it chunky or puree it smooth. It's up to you. I like it smoothed out just a little as it makes it a bit more satisfying.

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Gazpacho Recipe Snapshot

Naturally refreshing - Perfect for the hottest summer days when turning on the stove is not an option.
Flexible for all diets - Traditionally thickened with bread, but easily adapted with gluten-free bread or almond meal for a grain-free version.
A new experience - If you've never tried chilled soup, this vibrant Andalusian classic might just win you over.

For recipes where diced tomatoes are called for, here's how to perfectly dice tomatoes.

Ingredients You'll Need

A colorful array of heirloom tomatoes from red to gold to burgundy, on a gray cutting board.

Tomatoes - Ripe summer tomatoes like romas, heirlooms, or beefsteaks all work well. Use what's best and most flavorful.
Cucumber - English, Persian, or mini cucumbers all blend smoothly into the soup.
Garlic - Use fresh whole garlic cloves for bold, aromatic flavor.
Oil - This is the moment for your best fruity extra virgin olive oil.
Citrus - Both lemon and lime juice add bright acidity and a fresh lift.
Herbs - Parsley, oregano, and chives provide layers of herbal flavor.
Vinegar - Red wine vinegar or sherry vinegar are classic choices for depth and tang.
Onion - Red onion is slightly sweeter, but yellow, white, or shallots are fine too.
Broth - Use a good-quality chicken or vegetable broth, preferably homemade or low or no sodium so you control the levels.
Tomato Sauce - Look for no-salt-added sauce to better control seasoning.
Breadcrumbs - Use gluten-free breadcrumbs if needed, or swap in almond meal for a grain-free option.

Chef's tip: Many gazpacho recipes use canned tomato juice but it's very high in sodium. To reduce the sodium, use no-salt-added organic tomato sauce and low sodium broth, and add salt yourself for more control.

Please see recipe card for measurements.

In colder weather, make this easy, fast tomato soup from canned tomatoes.

Substitutions and Variations

Add spice: For a smoky kick, stir in a pinch of ground chipotle powder (or a little adobo sauce).
Gluten-free: Use homemade gluten-free toasted breadcrumbs-they work beautifully for texture and flavor. [Link to your method here.]
Vegan: Simply skip the egg and use vegetable broth. Thicken with almond meal or GF vegan breadcrumbs.

Chef's Tip: What is Gazpacho?
This wonderful chilled tomato soup is inspired by the traditions of southern Spain, where hot summers call for refreshing, no-cook meals. Classic gazpacho uses peak-season tomatoes, cucumber, garlic, and red onion-all raw-and gets its signature body from blended bread (or almond meal for a gluten-free version). It's finished with good olive oil and a splash of sherry vinegar or red wine vinegar. Served cold and often garnished with chopped hard-boiled egg or diced veggies, it's simple, vibrant, and full of Mediterranean flavor.

For a homemade tomato marinara recipe that's a snap to make, try my marinara recipe.

How to Make Gazpacho

Chop tomatoes, squeeze out the extra seeds, and chop the cucumbers. While the ingredient list is a bit long, not to worry. Once all of the ingredients are mixed, puree the gazpacho in a blender or food processor to the texture you prefer.
Puree for a smoother soup or puree half and mix with the chunkier part for more texture. Chill for a few hours before serving. Garnish ideas are in the gazpacho recipe card.

Make it ahead: gazpacho can be made a day in advance and stored in the refrigerator. The flavors will continue to develop as it chills.

A large glass bowl of chunky gazpacho soup with tomatoes and veggies before blending.

Serving Suggestions

Gazpacho Andaluz is endlessly versatile-enjoy it as a meal, a starter, or even a party appetizer. Here are a few delicious ways to serve it:

As a light meal: Serve by the bowl for lunch or a refreshing dinner starter. Add cooked shrimp, hard-boiled eggs, or avocado slices for extra protein and texture.
With something hearty: Pair with grilled lemon chicken or shrimp for a balanced summer plate, or serve alongside a quesadilla, sandwich, or gluten-free garlic toast.
For entertaining: Pour into shot glasses for gazpacho shooters-a fun appetizer for summer parties or gatherings.

Glass shooters filled with gazpacho, topped with a shrimp and cucumber garnish with a silver pick.

Storage

Gazpacho keeps well for 4-5 days when stored in an airtight container in the refrigerator. The flavors actually improve after a day as they meld. Give it a good stir before serving and enjoy it all week long in different ways. Great for meal prep too.

If the soup shooter idea looks fun (and it is), try these asparagus soup shooters too. They are terrific chilled.

A single white bowl of red gazpacho soup on a pale blue napkin with spoons.

Recipe FAQs

Do I need to peel the tomatoes for gazpacho?

Peeling is optional. I prefer to leave the skins on to retain the fiber and nutrients-but if you want a super-smooth gazpacho, you can peel and seed the tomatoes before blending.

Do I need to cook any ingredients for gazpacho?

No. Gazpacho is traditionally a no-cook soup made with raw ingredients. That's what gives it such a fresh, vibrant flavor-especially when tomatoes are in peak season.

How do I choose the right tomatoes for gazpacho?

Choose ripe, juicy tomatoes for the best flavor. Roma, vine-ripened, or heirloom varieties are all excellent options. The more flavorful the tomato, the better the gazpacho.

More Delicious Recipes With Tomatoes

There are so many terrific recipes that feature or include tomatoes! Try some of these, from salsa to salad and soup. Check out this link for more tomato recipe ideas.

⭐️Did You Make This Recipe?

If you make Gazpacho, 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

Gluten-Free Angel Food Cake

06/25/2026 by Sally Cameron 1 Comment

Gluten-free angel food cake is a light, airy sponge cake with a delicate texture and subtle sweetness. Made from whipped egg whites and no added fat, it's one of my favorite summer desserts, especially topped with fresh berries and whipped cream. This gluten-free angel food cake is made completely from scratch-no boxed mix needed-and bakes up tall, tender, and cloud-like.

A slice of angel food cake topped with whipped cream, berries on the side, cake behind.

Angel food cake has been one of my favorite cakes since childhood. It was my traditional birthday cake growing up, and this year I baked one for my husband's birthday, which reminded me how much I love this classic dessert. Whether you serve it plain, dusted with powdered sugar, topped with berries and whipped cream, or dressed up with frosting, it's an elegant cake that's surprisingly easy to make once you know a few key techniques.

Gluten-Free Angel Food Cake Recipe Snapshot

Light and airy - Classic angel food cake with a tender, cloud-like texture.
Made from scratch - No boxed mix, just real ingredients and proper technique for a gluten-free angel food cake.
Great for summer - Perfect with whipped cream, fresh berries, or powdered sugar.
Make-ahead friendly - Bake a day ahead and keep it covered until ready to serve.

Ingredients You'll Need

Gluten-free angel food cake ingredients in prep bowls on a kitchen counter.

Flour - Use gluten-free flour without xanthan gum. I tested this recipe with King Arthur Gluten-Free All-Purpose Flour, not Measure for Measure. Other gluten-free flour blends may work, but I have not tested them.
Cornstarch - Lightens the flour blend and helps create a tender, delicate crumb.
Egg whites - The structure of angel food cake. Use room-temperature fresh or frozen-thawed egg whites for the best volume. I have not tested this recipe with carton egg whites. Because they are pasteurized, I do not recommend them for maximum volume.
Sugar - Superfine sugar works best because it dissolves easily into the meringue. Buy it or make your own; see the tip below.
Extracts - Vanilla extract plus a little almond extract gives classic angel food cake flavor, and the combination of flavors is fantastic.
Cream of tartar - Stabilizes the whipped egg whites so they hold their structure.

Please see the recipe card for measurements, and salt.

Chef's Tip: Superfine sugar helps angel food cake achieve its light, delicate texture. I've never found an organic superfine sugar, so I make my own. Process granulated sugar for about 10 seconds in a high-speed blender, or 15-30 seconds in a food processor, until it resembles fine sand. Do not over-process or you'll have powdered sugar. If you prefer, you can buy regular superfine sugar.

What to Do With Extra Egg Yolks

Angel food cake uses a lot of egg whites, so save the extra yolks for another recipe and use within 2-4 days. Make vanilla custard ice cream, lemon curd, homemade mayonnaise, or crème brûlée.

Tips for Gluten-Free Angel Food Cake Success

Use an ungreased pan - Angel food cake needs to cling to the sides of the pan as it rises. Greasing the pan can cause it to slip and collapse.
Measure carefully - For the most accurate results, weigh the gluten-free flour and cornstarch. If measuring by cups, whisk the flour first to lighten it, then gently scoop and level without packing.
Sift well - Sift the gluten-free flour and cornstarch twice so the mixture is light, fine, and easy to fold into the egg whites.
Separate cold, whip warm - Separate eggs while cold because the yolks are firmer and less likely to break. Then let the egg whites come to room temperature before whipping for better volume.
Keep everything grease-free - Egg whites won't whip properly if there is any fat, oil, or egg yolk in the whites, bowl, whisk, or pan.
Whip to medium peaks - The meringue should be glossy and hold its shape, but not look dry, stiff, or clumpy.
Bake on a lower oven rack - The lower third of the oven gives the tall pan room to rise and helps prevent over-browning.
Cool upside down - Invert the pan immediately after baking and cool completely upside down so the cake keeps its height and airy texture. If your pan does not have feet, place the center tube over a sturdy bottle or funnel but don't let the cake touch the counter.

Gluten angel food cake with tilted slices on a cake plate.

How to Make a Gluten-Free Angel Food Cake

Preheat the oven to 350°F and set the oven rack to the bottom third, or just under center.

Sugar in a blender being refined into superfine sugar.

If making superfine sugar, process 2-3 cups of sugar about 10 seconds until it is like fine sand. Keep extra labeled as superfine for other baking needs. Don't over-process or you will have powdered sugar.

A dozen eggs whites in a stainless steel mixing bowl with whisk attachment.

Add room temperature egg whites to the bowl of a stand mixer fitted with the whip attachment. Beat until foamy, add cream of tartar and salt.

Whipping egg whites in a standing mixer bowl with whip attachment.

Keep whipping egg whites to medium peaks on a medium speed.

Adding sugar to whipped eggs white for angel food cake batter in a workbowl.

When whites reach medium peak, begin to add the sugar a few tablespoons at a time, until all sugar is in.

White angel food cake batter with a stainless steel wire whip attachment in a mixing bowl.

This is what the meringue will look like when ready for the next step, glossy and holding its shape. Beat in the vanilla and almond extracts.

Folding flour into angel food cake batter by hand.

By hand with a large flexible spatula, gently fold in the flour, in 3-4 batches., so as not to deflate the meringue.

Spooning meringue cake batter into a silver tube cake pan.

7. Scrape the batter into the un-greased tube cake pan and smooth the top.

Running a table knife through cake better to release any bubbles.

8. Run a thin table knife through the batter and around the edges to release any large air pockets.

Finished angel food cake batter smoothed into the tube cake pan ready to bake.

9. Smooth top again if needed.

A golden baked angel food cake still in the pan.

10. Bake for 35-45 minutes until the top is golden brown, dry, and springs back when touched.

An angel food cake inverted on the counter, cooling, in a silver tube pan.

11. Immediately invert the cake and cool completely, about 2-3 hours. Do not attempt to slice it while warm.

Removing the cake from the bottom of the pan with a large metal spatula.

12. Remove the cake from the pan with a long thin knife or offset spatula, then invert onto a cake plate. Serve angel food cake bottom-side up. A few small holes or air pockets are normal.

Chef's Tip: Freeze leftover egg whites to make angel food cake
If you make custards, ice cream, pastry cream, or lemon curd where you use just the yolks, freeze the extra egg whites for angel food cake. They work great. Freeze them in a labeled airtight container. Thaw overnight in the refrigerator or faster in a sealed container set in cold water, changing the water every 20-30 minutes, then bring to room temperature before whipping for best volume.

A slice of angel food cake on a plate with whipped cream, strawberries, and blueberries.

Serving Suggestions

Serve this homemade gluten-free angel food cake plain, dusted with powdered sugar, or topped with whipped cream and fresh berries. It's also lovely with sliced strawberries, blueberries, raspberries, or lemon curd. Berry sauces work well too, such as raspberry sauce, or strawberry coulis.

For clean slices, use a serrated knife and a gentle sawing motion so you don't compress the cake's light, airy texture.

How to Store Gluten-Free Angel Food Cake

Store angel food cake covered at room temperature for 1-2 days, or refrigerate for up to 4 days. Keep it well covered so it doesn't dry out.

For longer storage, freeze slices tightly wrapped for up to 2 months. Thaw at room temperature before serving.

Recipe FAQs

Can I make gluten-free angel food cake ahead of time?

Yes. Gluten-free angel food cake is best made the day before or the morning of serving. Store it covered at room temperature for 1-2 days, or refrigerate for up to 4 days.

Can I use carton egg whites for angel food cake?

I don't recommend carton egg whites for this recipe. Because they are pasteurized, they usually don't whip as high or hold as much volume as fresh or frozen-thawed egg whites.

Why did my angel food cake fall?

Angel food cake can fall if the pan is greased, the egg whites are over-whipped or under-whipped, the flour is folded in too aggressively, or the cake is not cooled upside down completely.

Can I freeze gluten-free angel food cake?

Yes. Wrap slices tightly and freeze for up to 2 months. Thaw at room temperature before serving.

What is the best pan for angel food cake?

Use an un-greased tube pan with a removable bottom. The batter needs to cling to the sides of the pan as it rises, and the center tube helps the cake bake evenly.

More Cake Recipes

Love to bake cakes? No one would ever guess these cakes are gluten-free.

If You Make This Recipe

If you make this angel food cake, please drop me a comment and let me know how you served it. I love hearing from you and your comments help other readers too. Thanks for supporting my site.

📖 Recipe

Grilled Corn on the Cob with Garlic Herb Butter

07/28/2023 by Sally Cameron 5 Comments

Grilled corn on the cob is the unmistakable taste of summer: sweet, juicy, lightly charred, and full of fresh corn flavor. If you've never tried it, I'll show you how to grill corn on the cob so it turns out tender and flavorful every time. Finish it with garlic herb butter and keep plenty of napkins nearby-this easy summer side dish is guaranteed to disappear fast.

A pewter platter of golden grilled corn with herb butter.

Boiled corn is classic, but grilled corn on the cob takes summer corn to another level. Some recipes wrap the corn in foil or grill it in the husk, but I prefer placing the ears directly on hot grill grates. It's simple, less messy, and gives the kernels a little char for the best grilled corn flavor. Finish with garlic herb butter and it's heavenly.

Grilled Corn on the Cob Recipe Snapshot

Super easy - Fresh corn goes straight on the grill grates, no foil or husks needed.
Sweet, smoky flavor - Grilling caramelizes the corn's natural sugars and adds a little char.
Garlic herb butter - The easy compound butter is terrific on corn and works with other vegetables too. Plain melted butter works too.
Any grill works - Make it on a gas grill, charcoal grill, or pellet grill.

Make a few extra ears of grilled corn on the cob, slice the corn kernels off the corn cobs, and make this terrific tomato, green bean, and corn salad

Ingredients You'll Need

Really all you need it fresh corn on the cob and a little olive oil, but the garlic herb butter so delicious! Summer is peak season for fresh corn, a great time to make grilled sweet corn.

Ingredients for grilled corn on the cob.

Corn on the cob - Buy the freshest corn possible. Use pre-shucked corn for ease, or buy ears in the husk and clean them yourself.
Oil - Brush the corn lightly with olive oil or avocado oil before grilling.
Butter - Use unsalted butter for the garlic herb butter, or salted butter and skip the added salt. Good butter really shines here.
Herbs - Fresh herbs are best, but dried herbs work in a pinch. Try parsley, cilantro, chives, thyme, rosemary, or your favorite combination.
Garlic - Use fresh garlic or granulated garlic. If using fresh, grate it finely with a microplane so it blends smoothly into the butter.

For measurements and seasoning please see the recipe card.

Chef's Tip - How to Buy Fresh Corn:
Choose ears that feel firm and slightly damp, with bright green husks wrapped tightly around the corn. The silks can be a little brown at the top, but avoid corn with black, dry, or shriveled silks. Store corn in a plastic produce bag in the crisper drawer and use within 2-3 days. As corn ages, its natural sugars turn to starch, so it becomes less sweet. For the best flavor, grill it as soon as possible.

Substitutions and Variations

Add cheese - Sprinkle hot grilled corn with finely grated Parmesan or cotija.
Mexican street corn style - Brush with a little mayo or crema, then add cotija, chili powder or Tajín, lime juice, and cilantro.
Spiced herb butter - Add cumin, coriander, smoked paprika, or lime zest to the garlic herb butter.
Dry rub finish - Sprinkle grilled corn with your favorite multipurpose dry rub, smoked paprika, or taco seasoning.

How to Grill Corn on the Cob

First, shuck your corn on the cob and brush off the silk. A soft toothbrush works great. Be sure the grill grates are clean and ready to go.

Ingredients for garlic herb butter in a glass bowl. — **Step 1: Make herb and garlic butter. Add soft butter, salt, garlic powder and herbs to a bowl.**

A bowl of creamy yellow garlic herb butter. — **Step 2: Mix smooth to create the garlic herb butter with a fork or flexible spatula.**

A tray with tongs, pastry brush, olive oil and the shucked corn cobs for grilling. — **Step 3: Put your grill set up together, get ready to make corn on the cob on the grill. Brush the corn on the cob with olive oil**. **Pure olive oil spray works too.**

Four golden ears of corn on the cob on the grill. — Step 4: Grill corn on the cob on a medium-hot grill for about 15-20 minutes, turning occasionally, until lightly charred and tender. Remove the corn to the tray and brush with the garlic herb butter. Timing will depend on your grill and the heat setting.

Serving Suggestions

Grilled corn on the cob is the perfect summer side dish for grilled chicken, seafood, steak, burgers, ribs, and barbecue. Serve it hot off the grill with garlic herb butter, plain melted butter, or a squeeze of fresh lime.

Closeup of grilled corn on the cob with herb butter.

Recipe FAQs

Is it better to grill corn in foil or not?

It's personal preference, but I prefer grilling corn directly on the grates. Direct heat gives the corn light char and caramelization. Foil works, but the corn steams more than grills.

Do you grill corn with lid open or closed?

Grill corn with the lid closed, turning the cobs every few minutes so they cook evenly and get lightly charred.

Can you grill pre-shucked corn?

Absolutely. Pre-shucked corn saves time and mess, though it usually costs more. To prep ahead, shuck the corn, wrap it well, and refrigerate until close to grilling time.

Do I need to soak corn before grilling?

No. Soaking is usually for grilling in the husk. For direct grilling, just peel and go.

Try These Summer Salads With Corn

What else to do with fresh summer corn? Make dairy-free creamy corn chowder. Grill extra corn and use it in the corn succotash, recipe link below.

⭐️Did You Make This Recipe?

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

📖 Recipe

French Lentil Quinoa Salad

05/27/2018 by Sally Cameron Leave a Comment

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

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

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

Lentil Quinoa Salad Recipe Snapshot

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

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

Ingredients You'll Need

Extra virgin olive oil, lemon juice, dijon mustard, and garlic for a lemon vinaigrette.

Lentil Quinoa Salad

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

Lemon Vinaigrette

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

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

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

Substitutions and Variations

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

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

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

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

How to Make Lentil Quinoa Salad

A colorful mix of lentils, quinoa, carrots, pomegranate seeds, herbs and ore for a salad in a glass mixing bowl.

Make the lemon vinaigrette in a jar or small bowl.
Add the cooked quinoa and lentils to a large bowl.
Add the chopped vegetables, shallot, herbs, feta, pomegranate seeds, and pine nuts.
Pour the vinaigrette over the salad and toss gently to combine.
Serve chilled or at room temperature.

A lentil quinoa salad in a mixing bowl ready to be dressed for serving.

Serving and Make-Ahead Tips

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

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

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

Storage

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

More Great Salad Recipes

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

⭐️Did You Make This Recipe?

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

📖 Recipe

Easy Instant Pot Chicken Rice Soup Recipe

11/10/2012 by Sally Cameron 13 Comments

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

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

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Why You'll Like This Recipe

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

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

Recipe Ingredients

Ingredients for chicken rice soup prepped in bowls.

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

See the recipe card for measurements.

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

Substitutions and Variations

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

Instant Pot Recipe Instructions

Oil in the bottom of an Instant Pot heating. — **Step 1: Choose the sauté mode on the Instant Pot and set the cook time for 5 minutes.**

Carrot, onion, and celery in a pressure cooker for making soup. — **Step 2: When hot, add the olive oil, then the carrot, onion, and celery. At the end of the saute cycle, add the garlic and stir for 30 seconds.**

Ingredients ready to go for chicken soup in an Instant Pot. — **Step 3: Remove the skin and fat from the chicken breast and cut it in half crosswise, add to pot with uncooked rice, herbs, salt, pepper.**

Adding golden chicken broth to a pot for soup. — **Step 4: Pour in the broth, lock lid on, close top valve. Set to normal high pressure for 10 minutes.**

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

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

Stovetop Instructions

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

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

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

Serving Suggestions

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

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

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

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

Recipe FAQs

Should I cook the chicken before adding it to the soup

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

Can I make chicken rice soup ahead of time

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

What vegetables can I add to chicken rice soup

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

More Easy Instant Pot Recipes for Soup

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

⭐️Did You Make This Recipe?

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

📖 Recipe

Marinated Olives With Garlic and Herbs

07/07/2026 by Sally Cameron 1 Comment

Homemade marinated olives are one of the easiest appetizers you can make-and they taste far better than anything from a deli counter. Fragrant garlic-infused olive oil, bright herbs, citrus peel, briny caperberries, and a mix of plump olives create a Mediterranean-style appetizer that looks impressive but takes barely 20 minutes to prepare.

Jars of msrinated black and green olives with thyme, baguettes slices, and feta cheese cubes.

Serve marinated olives with cocktails, wine, a cheese board, charcuterie board, or as part of a Mediterranean mezze platter. Use pitted olives for easy eating, or whole olives for the best texture and flavor. Either way, these olives are make-ahead friendly, naturally gluten-free, and perfect for effortless get-togethers.

Marinated Olives Recipe Snapshot

Make-ahead - Prep in minutes, marinate in the refrigerator, and serve when ready.
Better than store-bought - Brighter, cleaner flavor with no mystery ingredients.
Customizable - Choose your favorite olives, herbs, peppers, and citrus.
Perfect for entertaining - A gorgeous, fuss-free appetizer that disappears fast.
Great for gifting - Spoon into a jar, tie with twine, and you have a beautiful homemade hostess gift.

Ingredients You'll Need

Ingredients for marinated olives with oil, herbs, garliccapers and vinegar.

Olive oil - The base of the marinade. Use a good extra-virgin olive oil you enjoy.
Black olives - Kalamata olives, for their deep purple, briny taste, slightly sharp, and meaty texture. Note below.
Green olives - The best option are the green Castelvetrano olives from Sicily for their bright green color, buttery, mild, and almost creamy texture.
Garlic cloves - Use the pre-peeled garlic cloves or peel fresh cloves yourself, both work.
Wine vinegar - Adds brightness, balances richness, and lowers the pH for safety, white wine vinegar or champagne vinegar.
Capers - Use non-pareil capers (the small ones) or larger capers if you prefer. They add a briny, salty flavor that complements the olives beautifully.
Herbs - Dried oregano and dried basil for classic Mediterranean flavor. Fresh thyme sprigs make it aromatic.
Lemon peel - Lemon zest strips lift the whole mix.
Red pepper flakes - A touch of warmth.

Chef's Tip: Pitted or Whole Olives?
Whole, un-pitted olives usually have the best texture and flavor because the pit helps the olive stay firm and meaty. Pitted olives are easier for guests to eat, but they can be softer and saltier because the brine reaches the inside of the olive. Use whole olives for the best bite, or pitted olives for easy entertaining, and be sure to put a small bowl out to dispose of pits.

Substitutions & Variations

Olive options - Replace part of the olive mix with Cerignola olives if you can find them. They're large, plump, mild Italian olives with a wonderful meaty texture.
Sweet red teardrop peppers - These tiny Peruvian peppers, sometimes called Sweety Drops, add color, gentle sweetness, and a little tang. Look for them in jars at grocery stores, deli sections, or online.
More color - Add chopped pimentos or thinly sliced roasted red peppers.
Citrus - Try orange peel instead of lemon peel.
Spicier olives - Add extra red pepper flakes or a few slices of fresh chili pepper.

Chef's Tip: Why You Poach Garlic First
Most marinated olive recipes add raw garlic straight to olive oil. It's easy but not food safe. Raw garlic in oil can create the low-acid, low-oxygen environment where botulism can grow. Gently poaching the garlic in olive oil first makes the recipe food-safe, softens garlic's sharp bite, and infuses the oil with a mellow, aromatic flavor. It's delicious to eat too! Note: this isn't garlic confit, which cooks much longer (45-60 minutes) until very soft and spreadable. Here we're just lightly poaching the cloves to safely flavor the oil and olives.

How to Make Marinated Olives

You'll need a ¾ liter lidded jar or 26-ounce jar for the olives.

Poaching whole peeled garlic cloves in a stainless steel pan.

Add olive oil to a small saucepan (1 qt) and warm over low heat to 180-200°F. Add the garlic cloves. The oil may not completely cover the garlic, depending on your pan size, so gently swirl the pan or turn the cloves once or twice as they poach. Cook for 5 minutes, keeping the oil below a simmer.

Garlic cloves in olive oil cooling in a steel bow. on a stovetop.

Remove from the heat and cool completely before combining with the olives. Warm oil can soften the olives and dull their fresh, briny texture.

A jar filled with olives, herbs, and lemon zest.

Add olives, herbs, capers, vinegar, zest, and red chili peppers to a large jar.

Pouring olive oil and garlic into a jar of olives for making marinated olives.

Pour in the oil and garlic cloves. Marinate for at least 4 hours, but preferably overnight. Shake or stir the olives once or twice during marinating to redistribute the oil and seasonings.

A jar of marinated olives with thyme sprigs, bread slices on a marble board.

How to Serve Marinated Olives

Olive oil naturally firms up when chilled and will liquefy again at room temperature, so be sure to get marinated olives out about 30 minutes ahead of time for serving.

Serve with a cheese board, charcuterie board, or Mediterranean mezze platter.
Tossed into salads, like this antipasto pasta salad.
With grilled fish or roasted chicken.
As an appetizer with cocktails.

Note - Because the garlic is gently poached in olive oil it's safe to eat and has a mellow, softer flavor. Their main purpose is to safely infuse the oil and olives with flavor but they are delicious to eat with the marinated olives.

Cubed Greek feta drizzled with homemade hot honey is a wonderful companion to these marinated olives. That's what's pictured in the main photo. It's another easy appetizer for entertaining.

Storage

Store refrigerated for up to 2 weeks (must be refrigerated to be safe).
Olive oil will naturally firm up when chilled. Let sit at room temperature 20-30 minutes before serving to soften.

More Easy Appetizer Recipes

If You Make Marinated Olives

Please leave a comment and let me know how they came out. I really appreciate hearing from you and your comments help other readers. Thanks for supporting my site.

📖 Recipe

Hot Honey Recipe

06/16/2026 by Sally Cameron 1 Comment

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

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

Hot Honey Recipe Snapshot

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

Ingredients You'll Need

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

Please see the recipe card for measurements.

Choosing Honey for Hot Honey

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

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

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

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

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

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

Variations

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

A gleaming jar of hot honey with red chile on the top and a honey drizzler.

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

How to Make Hot Honey

Pouring honey into a small stainless steel pan to make hot honey.

Add the honey to a small saucepan (2 quarts). Over low heat warm the honey for 5 minutes.

Honey infusing in a pan with red chiles, red chile flakes, and orange peel.

Add chile flakes, chile, citrus rind, dried chile. Infuse 15-20 minutes for mild heat, or 30 minutes for more flavor and spice. Taste before straining. For extra heat, add more red pepper flakes, use a hotter chile, infuse longer, or leave some flakes in the jar.

Straining infused hot honey through a fine sieve into a jar.

Strain into a clean jar. Stir in vinegar and salt.

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

Hot honey is ready to use.

Serving Suggestions

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

How to Store Hot Honey

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

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

Recipe FAQs

Can I make hot honey more or less spicy?

Yes. Adjust the amount of chili peppers or red pepper flakes to your taste. For a milder hot honey, use fewer peppers or steep them for less time. For more heat, add more peppers or let the honey infuse longer.

Does hot honey need to be refrigerated?

No. Store hot honey in a tightly sealed jar at room temperature in a cool, dark place. Refrigeration is not necessary and can cause the honey to crystallize.

How long does homemade hot honey last?

Homemade hot honey keeps for several months when stored in a clean, airtight jar at room temperature. Because honey is naturally shelf stable, it has an excellent storage life.

Can I use dried chili flakes instead of fresh peppers?

Yes. Both fresh peppers and dried red pepper flakes work well. Fresh peppers provide a cleaner, brighter flavor, while dried flakes create a more consistent heat.

Recipes to Use With Hot Honey

Here are a few delicious ways to use it, and you can drizzle hot honey over pizza, fried chicken, grilled meats, roasted vegetables, biscuits, cornbread, avocado toast, cheese boards, or even vanilla ice cream.

If You Make Hot Honey

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

📖 Recipe

Hot Honey Recipe

Sally Cameron

Sweet, spicy, and just tangy enough, this easy hot honey is a simple condiment that instantly wakes up pizza, chicken, roasted vegetables, cheese boards, biscuits, and more. Make it mild or fiery depending on how much chile heat you love.

5 from 1 vote

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Prep Time 5

Steep time 10

Total Time 15

Course condiment

Cuisine American

Servings 1 Tablespoon each

Calories 69 kcal

Ingredients

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

Options

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

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Instructions

Heat the honey

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

Infuse for flavor

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

How to store hot honey

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

Notes

Chile notes -

Fresh chile is optional and adds color and fresh chile flavor. Fresno chiles are a nice choice for moderate heat and red color; Jalapeños work too, especially if Fresno chiles are unavailable. For milder hot honey, use just a few thin slices and remove the seeds and membranes. Serranos are hotter, so use sparingly. In the photo I used a red Holland pepper.

Dried chile is another option, adding extra flavor and color. Use 1 small dried chile such as chile de árbol for more heat, or a small torn piece of a larger dried chile such as guajillo or ancho. Shake the seeds out of dried chiles before adding

Nutrition

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

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Roasted Acorn Squash Slices

11/19/2017 by Sally Cameron 3 Comments

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

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

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

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Why You'll Love Roasted Acorn Squash Slices

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

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

Ingredients You'll Need

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

Substitutions and Variations

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

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

How to Roast Acorn Squash

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

An acorn squash, split in half on a dark cutting borad, with a chefs knife.

Slice a little off the top and bottom ends, stand on the flat end, then split acorn squash in half top to bottom.

Halved acorn squash with seeds scopped out with a spoon.

2. Scoop out the seeds with a spoon.

Cutting acorn squash rings with round cookie cutters.

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

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

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

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

How to Cut Acorn Squash (Safely and Easily)

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

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

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

Serving Suggestions

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

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

Maple roasted acorn squash on a serving platter.

Storage and Reheating

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

Recipe FAQs

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

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

Do I need to peel acorn squash before roasting it?

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

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

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

More Fall Side Dish Recipe Ideas

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

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📖 Recipe

Goat Cheese Crostini With Baked Nectarines

08/31/2012 by Sally Cameron 6 Comments

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

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

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

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Why You'll Like This Recipe

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

Recipe Ingredients

For the crostini

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

For the roasted nectarines

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

Substitutions and Variations

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

Recipe Instructions

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

Sprinkling halved and pitted nectarines with salt in a casserole dish for baking.

Deep rich red nectarines halved in a baking dish for roasting.

How to Make Crostini

Slicing a baguette crosswise into crostini for appetizers.

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

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

My Olive Oil-Butter-Garlic Blend

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

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

Serving Suggestions

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

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

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

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

Looking for More Super Appetizer Recipes?

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

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

📖 Recipe

How to Make Homemade Almond Milk

01/01/2012 by Sally Cameron 39 Comments

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

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

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

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Why You'll Like This Recipe

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

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

Recipe Ingredients

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

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

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

Substitutions and Variations

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

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

Recipe Instructions

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

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

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

To Strain or Not

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

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

Almond to Water Ratios

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

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

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

Why Almonds?

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

Why Soak?

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

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

Tips For Buying Raw Almonds

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

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

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

Serving Suggestions

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

Recipe FAQs

Do I need to soak the almonds for almond milk?

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

How much water should I use?

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

Can I freeze almond milk?

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

What can I do with the leftover almond pulp?

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

More Homemade Plant Milk Recipes

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

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

📖 Recipe

Homemade Almond Milk

Sally Cameron

Homemade almond milk is a great plant-based alternative to cow's milk. The recipe halves easily for individuals. This recipes takes 12-24 hours of soaking time and just a minute to make. If you like thick creamy almond milk, use it as is. If you like it thinner, strain through a nut milk bag. They are available at many health food stores and online. See my note at the end on sweetening or flavoring your milk.

5 from 1 vote

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Prep Time 5

Cook Time 0

Soaking time 8

Total Time 8 5

Course Beverage

Cuisine American

Servings Yield 1 quart

Calories 122 kcal

Equipment

▢
High speed blender

Ingredients

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

Options

▢ A splash of vanilla or almond extract optional for flavoring

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Instructions

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

Notes

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

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

Flavoring options: Cacao powder, match powder, vanilla extract, almond extract.

Sweetening options: brown rice syrup, liquid stevia, maple or honey, or a zero-sugar sweetener such as a monk fruit/allulose blend or a monk fruit simple syrup, or soft pitted dates.

Nutrition

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

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Baked Pistachio Crusted Salmon

03/19/2026 by Sally Cameron 8 Comments

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

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

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

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Pistachio Crusted Salmon Recipe Snapshot

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

Love pistachios? Try this pistachio crusted pork rib roast.

Ingredients You'll Need

Ingredients for pistachio crusted salmon on a kitchen counter.

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

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

Substitutions and Variations

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

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

How to Make Pistachio Crusted Salmon

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

Salmon with honey-mustard topping and a breadcrumb and herb crust mix.

Season salmon with salt, pepper, and granulated garlic. Mix the honey and mustard together, and the breadcrumbs, parsley, and chopped pistachios.

Salmon fillets topped with honey mustard sauce on a sheet pan with parchment.

Evenly spread the honey mustard over the filet tops and sides.

Pieces of salmon with a pistachio crust patted on top.

Pat the pistachio crust mix over the top and pat down gently. Bake in a 375F oven for 10-12 minutes or until the salmon reaches 140°F - 145°F internally. It's ready to serve.

A filet of pistachio-crusted salmon with sugar snap peas and lemon edges in the back, on a white plate.

Serving Suggestions

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

Riced mashed potatoes.
Simple roast asparagus or easy french green beans.
Honey roasted carrots.
Fennel orange salad with orange vinaigrette.

Recipe FAQs

Can I make this ahead of time?

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

What if I don't have pistachios?

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

Can I use skin-on salmon?

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

How do I know when the salmon is done?

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

More Salmon Recipes

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

Did You Make This Recipe?

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

Originally published 7-11-2011, now updated.

📖 Recipe

Healthy Egg Salad

06/23/2026 by Sally Cameron 1 Comment

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

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

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

Healthy Egg Salad Recipe Snapshot

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

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

Ingredients You'll Need

Healthy egg salad ingredients in prep bowls on a counter.

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

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

Substitutions and Variations

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

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

How to Make Healthy Egg Salad

A small white bowl of peeled hard boiled eggs.

Hard-boil and chill the eggs. Use my hard-boiled eggs tutorial for the full method. Peel eggs. Use right way or refrigerate for making egg salad later.

Slicing hard boiled eggs with an egg slicer on a black cutting board.

Slice and chop the eggs.

Egg salad dressing ingredients in a glass bowl.

Mix all of the dressing ingredients.

Finished egg salad in a glass bowl ready for serving.

Add the chopped hard boiled eggs and stir gently to coat. Ready to serve or chill for later.

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

Serving Suggestions

Serve healthy egg salad:

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

Storage

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

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

More Healthy Salad Recipes

Recipe FAQs

Can I make egg salad ahead of time?

Yes. Egg salad is a good make-ahead lunch and keeps well in the refrigerator for up to 3-5 days. For the best flavor and texture, enjoy it within the first 3 days.

Can I freeze egg salad?

No. Egg salad does not freeze well because the mayonnaise and Greek yogurt can separate after thawing, making the texture watery.

Can I make egg salad without mayonnaise?

Yes. Use all Greek yogurt for a mayo-free egg salad. It will be tangier and lighter, so taste and adjust with a little extra Dijon mustard, salt, or herbs.

What can I serve with healthy egg salad?

Serve healthy egg salad in sandwiches, lettuce cups, wraps, over greens, stuffed into avocado halves, or with crackers and cucumber slices.

If You Make Egg Salad

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

📖 Recipe

Pan Seared Scallops Recipe with Miso Sauce

02/09/2013 by Sally Cameron 5 Comments

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

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

Pan Seared Scallops Recipe Snapshot

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

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

Ingredients You'll Need

Miso sauce

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

Seared Scallops

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

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

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

How to Make Pan Seared Scallops with Miso Sauce

Make Miso Sauce

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

Pan Sear Scallops

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

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

Searing jumbo scallops, in a non-stick pan.

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

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

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

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

Serving Suggestions

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

More Seafood Recipes

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

If You Make Pan Seared Scallops

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

📖 Recipe

Perfect Hard Boiled Eggs (Easy to Peel)

06/04/2026 by Sally Cameron 7 Comments

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

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

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

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Perfect Hard Boiled Eggs (Easy to Peel) Snapshot

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

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

Ingredients You'll Need

A dozen brown eggs in a carton, and little bowls of white vinegar and salt.

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

Pleas see recipe card for measurements.

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

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

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

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

A pot of boiling water with salt being added to it to hard boil eggs.

Add the vinegar and salt to the water. Bring the water to a boil over medium-high heat.

Gently lower the eggs into boiling water with a spider or large spotted spoon. Set timer for 15 minutes. Watch your heat and turn down as needed to a low gentle boil.

An ice bath, a medium bowl filled with ice and cold water.

While eggs are cooking, set up an ice bath with plenty of ice.

Hard boiled eggs being chilled in an ice bath to cool.

When time is up, immediately get the eggs into the ice bath. Allow them to chill 20-30 minutes.

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

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

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

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

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

Hard boiled Egg Time Chart

Yolk doneness	Cook time (large eggs)
Jammy	12 minutes
Firm but creamy	13–14 minutes
Hard boiled	15 minutes
Ice bath	10–30 minutes (until very cold)

Serving Suggestions

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

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

Troubleshooting, Tips, and Common Questions

Why are my hard-boiled eggs hard to peel?

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

What causes the green ring?

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

How long do hard-boiled eggs last?

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

Do I need older eggs?

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

More Recipes With Eggs

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

⭐️Did You Make Easy Peel Hard Boiled Eggs?

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

📖 Recipe

Perfect Hard Boiled Eggs Easy to Peel

Sally Cameron

For perfect hard-boiled eggs, follow this easy technique. Use the eggs for deviled eggs, snacks, appetizers, to add to green salads or make egg salad for a nice lunch. Use them same method with a smaller pan for less eggs.

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Course Breakfast, lunch, Snack

Cuisine American

Servings

Calories 72 kcal

Equipment

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

Ingredients

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

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Instructions

Prepare the eggs

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

Cook the eggs

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

Prepare an ice bath

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

Chill the eggs

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

Peel the eggs

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

Notes

Cooked eggs will last about 7 days in an air tight container in the refrigerator.

Pan size tip: Eggs should fit in a single layer and be covered by a few inches of water.

3-6 eggs: 2-quart pan
8-10 eggs: 4-5-quart pot
12 eggs: wide 6-quart pot

Nutrition

Serving: 1eggCalories: 72kcalCarbohydrates: 0.4gProtein: 6gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 186mgSodium: 71mgPotassium: 69mgSugar: 0.2gVitamin A: 270IUCalcium: 28mgIron: 1mg

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Bakery Style Cinnamon Muffins (Gluten-Free)

04/02/2026 by Sally Cameron 2 Comments

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

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

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

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Cinnamon Muffin Recipe Highlights

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

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

Ingredients You'll Need

Ingredients for cinnamon muffins in prep bowls ready for making muffins.

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

Please see the recipe card for measurements, and salt.

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

Substitutions and Variations

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

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

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

How to Make Cinnamon Muffins

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

Brown sugar and cinnamon mixed in a small bowl for muffins.

Combine brown sugar and cinnamon in a small bowl and reserve.

Sifting dry ingredients together for making cinnamon muffins.

Add flour, baking powder, cinnamon, and salt to a sifter (or sieve) over a bowl and sift to lighten.

Mixing eggs, milk, oil, and wet ingredients for muffins in a glass bowl with a whisk.

Whisk eggs, milk, oil, sugar, vanilla until smooth.

Combining wet and dry ingredients to make cinnamon muffin batter.

Mix dry and wet ingredients into a smooth batter and allow to rest for 20 minutes to hydrate the GF flour.

Cinnamon muffin batter portioned into tulip papers in a muffin pan.

Fill muffin cups with 2 tablespoons of batter, then ½ teaspoon of the cinnamon sugar, add 2 more tablespoons of batter, top with another ½ teaspoon of cinnamon sugar and swirl the top. A #30 scooper make this easier and faster.

Baked cinnamon roll muffins in the muffin pan cooling.

Bake for 22-25 minutes, until tops spring back when touched and a toothpick or cake tester comes out clean with moist crumbs (205°-210°F). Cool 10 minutes then move to a wire rack for complete cooling. Powdered sugar drizzle is optional after cooling.

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

Serving Suggestions

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

Storage

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

Freezing

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

Recipe FAQs

Can I make these dairy-free?

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

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

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

How do I make the glaze thicker or thinner?

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

Can I skip the glaze?

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

Why are my muffins dense instead of light and fluffy?

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

More Muffin Recipes

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

If You Make Cinnamon Muffins

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

📖 Recipe

Greek Chicken Meatballs

04/09/2026 by Sally Cameron 1 Comment

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

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

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

Greek Chicken Meatballs Recipe Highlights

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

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

Ingredients You'll Need

Ingredients for Greek chicken meatballs in prep bowls on the counter.

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

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

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

Substitutions and Variations

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

For another meatball recipe, try this Meatball Stroganoff recipe.

How To Make Greek Chicken Meatballs

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

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

A mix of breadcrumbs and milk, a binder for chicken meatballs, in a bowl.

Add milk and breadcrumbs to a bowl and mix. Allow to stand 5 minutes.

Glass bowl with egg, herbs, onion, breadcrumbs and milk for a meatball base mix.

Add onion, cheese, egg, herbs, garlic-all except the meat.

Mixed base ingredients for Greek chicken meatballs before the meat.

Mix the meatball base mix well.

Adding pink chicken meat to a bowl of breadcrumbs, herbs, egg, and more as a chicken meatballs mix.

Add the ground chicken and mix well but gently, don't overwork the meat to keep meatballs tender. Using gloves helps.

Portioning Greek chicken meatballs mix onto a baking tray with a scoop.

Portion the meatball mix onto the lined baking sheet, using a disher (aka scoop) keeps them perfect sized. After portioning, roll them into round balls in your palms. Bake for 16-17 minutes until 165°F.

A white bowl of golden Greek chicken meatballs sprinkled with red onion and herbs.

Serving Suggestions

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

Storing and Freezing

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

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

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

More Greek-Inspired Recipes

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

If You Make Greek Chicken Meatballs

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

📖 Recipe

Italian Antipasto Pasta Salad

07/02/2026 by Sally Cameron 1 Comment

Antipasto pasta salad is a colorful Italian pasta salad loaded with salami, mozzarella, artichoke hearts, olives, tomatoes, and pepperoncini tossed in a zesty homemade Italian vinaigrette. It's easy to make ahead, perfect for picnics, potlucks, BBQs, and summer entertaining, and serves as both a hearty side dish and a light meal.

A round bowl of colorful antipasto salad with rotini pasta, tomatoes, olives, mozzarella, and herbs.

If you love a classic antipasto platter, this pasta salad brings all of those bold Italian flavors together in one bowl. With savory salami, creamy mozzarella, crisp vegetables, briny olives, and tangy dressing, it's a crowd-pleasing recipe made for sharing.

Antipasto Pasta Salad Recipe Snapshot

Make-ahead friendly - Even better after the flavors have time to mingle.
Perfect for gatherings - Great for BBQs, potlucks, picnics, and summer entertaining.
Easy to double - Use 1 pound of dry pasta for a crowd.
Gluten-free option - Use your favorite short gluten-free pasta, such as rotini, fusilli, penne, or elbows.

If you love antipasto platters and salads, try them as antipasto skewers for a fun appetizer.

Ingredients You'll Need

Antipasto salad ingredients in prep bowls ready to go.

Pasta - Use regular or gluten-free short pasta. Rotini or fusilli are ideal because the spirals catch the dressing and bits of antipasto ingredients.
Salami - Dice a small whole salami, or chop sliced salami into bite-sized pieces.
Tomatoes - Use cherry or grape tomatoes for sweetness, color, and easy prep.
Olives - Use Kalamata olives, green Castelvetrano olives, or a mix for color and briny flavor.
Artichoke hearts - Buy water-packed quartered artichoke hearts, drain well.
Mozzarella - Perline, the tiny mozzarella balls, are perfect and bite-sized, or use Ciliegine, halved.
Pepperoncini - Add tangy, mildly spicy flavor. Buy whole and slice them yourself, or use pre-sliced.
Herbs - Chopped fresh oregano and parsley add fresh Italian flavor and color.
Dressing - Italian dressing is classic for antipasto pasta salad. Use my easy homemade Italian dressing recipe, or a good-quality bottled dressing if needed.

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

Substitutions and Variations

Mozzarella - If you can't find perline, use ciliegine and halve or quarter them into bite-sized pieces. Cubed fresh mozzarella works too.
Other cheeses - Cubed Fontina is nice in place of the mozzarella, and provolone works well too.
Roasted peppers - Use jarred roasted red peppers, drained and sliced.
Tomato variation - Swap fresh tomatoes for chopped sun-dried tomatoes or roasted cherry tomatoes when you want a richer, more intense flavor.

How to Make an Antipasto Pasta Salad

If making homemade Italian dressing, make it while the pasta is boiling.

Golden rotini pasta pouring into a pot of boiling water.

Bring a large pot of lightly salted water to a boil and cook the pasta according to pacakge directions.

Pasta draining in a stainless steel sieve.

Drain pasta and toss with a few drops of olive oil, sprinkle with a little salt.

Cooked corkscrew pasta cooling on a sheet tray for making pasta salad.

Pour pasta onto a flat rimmed baking sheet to cool quickly, and reduce gumminess.

Halved tomatoes, diced salami, and chopped artichoke hearts for an antipasto pasta salad.

While the pasta is cooking or cooling, halve the tomatoes, halve the artichoke hearts, and dice the salami.

A bowl of antipasto salad with pasta, herbs, tomatoes, mozzarella pearls, and olives.

When the pasta is cool, combine everything in a large bowl and toss together. Be sure olives and cheese are well drained. If serving soon, toss with about ½ cup of the Italian dressing then herbs. Refrigerate until serving, then add more dressing as needed.

Make-Ahead Tip

Italian antipasto pasta salad is even better after the flavors have time to mingle. Make it up to 1 day ahead, but hold back a little dressing to refresh the salad before serving. Toss again, taste, and add more dressing, salt, pepper, or herbs as needed.

Serving Suggestions

Serve antipasto pasta salad chilled or slightly cool from the refrigerator. Serve it as a hearty side dish with grilled whole chicken legs, steak, burgers, baby back ribs, or enjoy it as a light main dish for lunch. Before serving, toss again and refresh with a little extra Italian dressing if needed.

How to Store Antipasto Pasta Salad

Store Italian antipasto pasta salad in an airtight container in the refrigerator for up to 4 days. The pasta will absorb some of the dressing as it sits and may firm up after refrigeration. Before serving, toss well and add a little extra Italian dressing to refresh the flavor and texture.

For the best color and freshness, add the herbs shortly before serving if making it ahead.

Here's another great pasta salad, my Mediterranean pasta salad with cucumber, mint, and feta.

More Summer Salad Recipes

Summer is the perfect time for salads, and here are more recipes for your inspiration. Be sure to check out the Salad Recipes Index page as well.

If You Make This Pasta Salad

If you make this pasta salad, be sure to drop me a comment and let me know how you enjoyed it. I love hearing from you and your comments helpother readers too. Thanks for supporting my site!

📖 Recipe

Best Deviled Eggs Recipe (Step by Step)

04/18/2011 by Sally Cameron 10 Comments

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

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

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

Best Deviled Eggs Recipe Snapshot

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

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

Chef's Tip: Mayonnaise Thickness Matters. Mayonnaise varies by brand, and a thinner mayo can make deviled egg filling too loose for piping. Start with less than you think you need, then add more gradually until the filling is smooth, creamy, and firm enough to hold its shape, especially if you are piipng it.

Ingredients You'll Need

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

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

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

Substitutions and Variations

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

How to Make Deviled Eggs

Hard Boil the Eggs

Set up and ice bath to chill the eggs after cooking. Fill a large bowl with half water and ice.

Bring water to a boil in a pot large enough to fit eggs in a single layer. and to cover by 2". Add vinegar and salt. When water boils, gently lower eggs into pot. Turn heat down to a low simmer ad cook 15 minutes.

Peel the Eggs

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

At end of 15 minutes, lift eggs out of pot and immediately into ice water. Chill until ice cold, 30 minutes.

Peel eggs by tapping them on the counter, then rolling gently on a folded kitchen towel, then peeling.

Make the Filling

Halve the eggs, then pop the yolks out, and add to a food processor.

Ingredients for deviled egg filling in the workbowl of a food processor.

Add the mustard, horseradish, mayo, vinegar, seasoning, and pulse until smooth and creamy.

Deviled Egg Filling Without a Food Processor

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

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

FiIling Deviled Eggs

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

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

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

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

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

Hard boiled egg halved filled with deviled egg filling on a white plate.

Pipe the deviled egg filling into the gg halves just before serving.

Deviled eggs garnished iwht red paprika and a sprinkle of herbs.

Garnish as desired.

Tips for the Best Deviled Eggs

Cook extra eggs for parties in case some whites tear or the yolks are small.
Peel the eggs immediately after the ice bath, then refrigerate them peeled in an airtight container until ready to fill.
Start with less mayonnaise than you think you need and add more gradually until you reach the texture you want for piping.
Mayonnaise thickness varies by brand, so adjust accordingly.
To halve the eggs, use a thin, sharp knife and wipe the blade clean between each cut for neat, smooth edges.
If you like your deviled eggs piled high, use the extra yolks from the additional eggs to make a more generous filling.

The Best Garnishes for Deviled Eggs

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

Paprika, regular or smoked	Bay shrimp or crab
Chopped fresh dill or parsley	Chopped green onion
Sliced jalapeno peppers	Cooked bay shrimp
Avocado	Sun-dried tomatoes
Crisp crumbled bacon	Black or green olives
Radish slices	Pickle relish
Capers	Cherry tomato halves

A chart of garnishing ideas for deviled eggs.

Making Deviled Eggs Ahead of Time

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

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

Serving Tips

To keep deviled eggs from sliding around, use a deviled egg plate with wells for each egg half. No egg plate? Spread a thin layer of soft flat lettuce leaves or finely shredded green cabbage over a serving platter, then nestle the eggs on top. The cabbage works especially well because it adds fresh color, keeps the eggs steady, and makes a pretty party presentation.

Serve deviled eggs well chilled. They can sit out at room temperature safely for up to 2 hours, or 1 hour if the temperature is 90°F or higher. For outdoor parties or hot-weather serving, place the platter over a tray of crushed ice, or use a chilled serving platter or freezable mat to help keep them cold.

More Appetizer Recipes

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

⭐️Did You Make This Recipe?

Let me know if you made these deviled eggs by adding a comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.

📖 Recipe

Red Potato Salad Recipe (No Mayo)

06/18/2026 by Sally Cameron 1 Comment

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

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

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

Red Potato Salad Recipe Snapshot

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

Ingredients You'll Need

Ingredients for red potato salad in prep bowls on a counter.

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

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

Substitutions and Variations

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

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

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

How to Make Red Potato Salad

a steamer basket filled with baby red potatoes on the stovetop.

Steam potatoes until easily pierced with a thin skewer or tip of a paring knife.

Small red potatoes cooling on a white sheet tray.

Cool the potatoes.

Quartered, cooked red potatoes in a glass bowl.

Quarter the potatoes into bite-sized pieces.

Red potato salad with celery, capers, herbs, and shallot in a glass bowl.

Add the celery , shallot, and capers.

A bight golden yellow creamy vinaigrette in a jar.

Make the vinaigrette.

Dressing added to a red potato salad with celery, herbs, and capers.

Add vinaigrette and sprinkle with herbs and toss again.

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

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

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

Serving Suggestions

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

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

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

Storage

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

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

Recipe FAQs

Can I make red potato salad ahead of time?

Yes. Cook the potatoes up to a day ahead and refrigerate them. Toss with the vinaigrette, herbs, and remaining ingredients before serving, or make the entire salad a day ahead. If needed, refresh it with a little extra vinaigrette or olive oil before serving.

Why are red potatoes best for potato salad?

Red potatoes have thin skins and a waxy texture, so they hold their shape well after cooking without becoming mushy. There's no need to peel them, making prep faster.

Should I boil or steam potatoes for potato salad?

I prefer steaming. Steaming keeps the potatoes from becoming waterlogged, helps them hold their shape, and preserves more of their natural flavor.

Can I freeze potato salad?

No. Freezing changes the texture of the potatoes, making them watery and grainy once thawed.

More Summer Side Dish Recipes

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

📖 Recipe

Flank Steak Marinade

06/11/2026 by Sally Cameron 1 Comment

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

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

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

Need a quick overview? Use the AI tools below to summarize, save, or ask questions about this recipe.

Flank Steak Marinade Recipe Snapshot

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

Ingredients You'll Need

Ingredients for grilled steak and flank steak marinade on a counter.

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

Substitutions and Variations

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

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

How to Make Flank Steak Marinade

Ingredients for flank steak marinade in a glass jar.

Add all of the ingredients to a blender and blend smooth, or shake well in a tight-lidded jar.

Creamy blended steak marinade for flank steak.

The Dijon makes a creamy emulsion when you use a blender and helps the marinade cling to the steak.

A flank steak in a white casserole dish with a meat fork.

With a meat fork, pierce holes in the flank steak for marinade access and to tenderize.

Steak marinating in a white rectangular casserole dish.

Cover both sides of the steak well with about ½ of the marinade. Refrigerate for 2-3 hours or up to 8 hours, removing from the refrigerator the last 45-60 minutes.

Flank steak on grill grates with perfect crosshatch grill marks.

Wipe off excess marinade and grill on hot, clean grill grates, 10-11 minutes in total. I spray the meat lightly with avocado oil to help it release from the grill.

Slicing flank steak thinly across the grain pn a black cutting board.

Allow the flank steak to rest for 10 minutes, then slice thinly across the grain for tender meat.

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

Serving Suggestions

Serve sliced flank steak with:

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

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

More Marinade Recipes

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

📖 Recipe

Beet Juice Recipe

05/22/2018 by Sally Cameron 4 Comments

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

ruby root beet juice | afoodcentriclife.com

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

[feast_advanced_jump_to]

Why You'll Love This Recipe

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

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

Recipe Ingredients

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

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

Substitutions & Variations

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

How to Make Beet Juice

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

Beet Juice Health Benefits

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

Beet juice assists in lowering blood pressure due to natural nitrate content, especially in raw beets.
Beets support the fight against cancer, support eye health and lower the risk for heart disease.
And if you are an athlete, studies suggest beets improve performance.

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

More Juicing Recipes

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

Did You Make This Recipe?

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

📖 Recipe

Beet Juice Recipe

Sally Cameron

When buying produce for juicing, go organic. Variance in quantities is listed as it depends on the size of, for example, beets, which can be small or huge. Scrub or soak produce prior to juicing, but do not peel.

5 from 1 vote

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Prep Time 10

Total Time 10

Course Drinks, Juices

Cuisine American

Servings Yield 1 quart

Calories 201 kcal

Equipment

▢
an electric juicer

Ingredients

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Instructions

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

Notes

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

Nutrition

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

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Refreshing Cucumber Smoothie Recipe

07/17/2024 by Sally Cameron 1 Comment

Cucumber in a smoothie? It's not crazy, it's crazy good! It's technically a fruit, so why not? This cucumber smoothie is refreshing and nutritious, perfect for the hot days of summer. Let me show you how to make a healthy high-protein cucumber smoothie. Cucumbers are for more than salads, salsas, and pickles. They are for smoothies too!

Minty green cucumber smoothie in a glass with mint leaves, cucumber slices, lime slice, and green striped straw.

I'd never made a fresh cucumber smoothie until I started growing cucumbers. Looking for creative ways to use my bounty (besides sharing them with my neighbors), I started making cucumber smoothies. I was amazed how delicious they are! If you enjoy smoothies, try this one for a change-up to your morning routine. It's delicious, and as with all smoothies, there are many ways to customize them.

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Why You'll Like This Recipe

It's a refreshing, healthy, summertime smoothie.
Another great way to get nutritious cucumbers into your diet.
Customize to get to the grams of protein you need.

For another refreshing way to use cucumbers, try this cucumber and feta salad with mint. The mint really makes it.

Cucumber Smoothie Ingredients

Cucumber: Use an English cucumber (aka hot house cucumber), persian cucumbers, or mini cucumbers for a cucumber smoothie. Pass on regular cucumbers with nubby skins as they usually have a wax coating, lot of seeds, and are sometimes bitter. One English cucumber is enough for two smoothies.
Milk: Almond milk and hemp seed milk are my go-to's for smoothies. Use what works best for you, whether dairy milk or plant-based milk.
Citrus: Fresh lime juice lifts the flavor, or use lemon juice.
Yogurt: Use plain Greek yogurt as it's thicker, higher in protein than regular yogurt, and helps provide a creamy texture.
Protein powder: Use your favorite or use more yogurt to get your protein. Here is the protein powder we use.
Spinach: Fresh spinach leaves add nutrition and color. Grab a container of baby spinach leaves and get your leafy greens!
Honey: To sweeten just a touch and offset the tangy yogurt. I use no-sugar monk fruit honey.

Please see the recipe card for measurements.

Be sure to check out my Guide to Making Healthy Smoothies.

Chef Sally's Cucumber tips: Why use the seedless or slicing cucumbers? Because they don't have a bitter compound called cucurbitacin. They also have a higher natural sugar content makes them sweeter and a thin skin. Even though they are called "seedless", there are still tiny seeds but they are easy to eat. Lastly, that bitter compound is why some people experience burping or digestive upset with cucumbers.

For another cool and refreshing recipe with cucumbers, try this chilled tomato gazpacho soup. It's like a summer garden in a bowl.

Substitutions and Variations

Milk alternatives: Try coconut water, oat milk, coconut milk, hemp seed milk, or pumpkin seed milk, cashew milk, or organic soy milk.
Fresh herbs: Add a few fresh mint leaves. If you don't grow it, it's easy to grow and have available for recipes. Another good addition is fresh cilantro.
Add some frozen banana for more creaminess.
If you don't want to use protein powder, use more plain Greek yogurt.
Add a quarter of an avocado for more creamy smoothness and healthy fat.
Add a tablespoon or two of chia seeds or hemp seeds for more protein, healthy fats, protein, and fiber.
For a dairy-free smoothie, skip the yogurt and use an all plant-based protein blend, and add seeds, or use a non-dairy yogurt.

For another creamy green smoothie, try my green detox smoothie.

Chef Sally says: If you're looking to build and maintain muscle (especially important as we age), another terrific addition is creatine powder. Here is the brand of creatine we use. Learn more by reading this super informative article on what it is and the benefits, and here is a another good read. It's not just for body builders. In short, it's an amino acid essential for muscle health.

How to Make a Cucumber Smoothie

Prep-Step: Freezing Cucumbers

There are two options for prepping the cucumber: slice out the seedy center or don't. I do, so the cucumber pieces are meatier. If you prefer to use your cucumber seeds and all, that's fine. For the smoothie, you need a cup of frozen cucumber pieces.

Chopping cucumbers on a white cutting board. — **Step 1: Chop cucumber into bite-sized pieces, slicing out the seedy centers.**

Chopped cucumbers on a silver gray rimmed baking sheet. — **Step 2: Place chopped cucumber on a sheet tray and freeze until solid, then place in a zip bag.**

Make the Smoothie

Ingredients for a cucumber smoothie in a blender container ready to blend. — **Step 3: Add the base liquid to a high speed blender first, then all other ingredients**

A blended green cucumber smoothie — **Step 4: Start low and blend on high until smooth.**

Chef Sally says: Once you've added the cucumbers to the blender, put them back in the freezer right away as they thaw fast. They are like cucumber ice cubes because cucumber is mostly water.

After those cucumbers are frozen, another good combination is cucumber and pineapple, as in this mango pineapple smoothie. Swap it for the mango.

Serving Suggestions

Blend and enjoy cold! It's refreshing and so good. Adjust the protein level to your personal needs. To make a cucumber smoothie ahead of time, blend the smoothie in advance and store it in the refrigerator for up to 24 hours. I've done this and it tastes great the next day. It will separate because of the high water content of cucumbers, just stir, shake or whisk together and enjoy.

Another option, add all of the ingredients to a large container and refrigerate, then dump and blend in the morning.

Creamy green smoothie with cucumber, mint, lime, and yogurt in a glass with a green striped straw.

Recipe FAQs

Can I use any type of cucumber for a smoothie?

Yes, you can use any type of cucumber, but English cucumbers or seedless cucumbers are preferred because they have fewer seeds and thinner skin, which makes for a smoother texture. Additionally you can slice out the cucumber seeds.

Should I peel the cucumber first?

No, do not peel the cucumber for a smoothie. There is lots of nutrition in that lovely dark green skin. This is why it's best to use an English or seedless cucumber as the skins are thinner and blend easier. Peel them if they have a waxy coating.

How can I make my cucumber smoothie thicker?

To make the smoothie thicker, you can add ingredients like Greek yogurt, avocado, banana, or chia seeds. These will also add extra nutrition to your smoothie. A few ice cubes helps too.

Are cucumbers good for me?

Cucumbers offer many nutritional benefits. Because they have a high water content, cucumbers are hydrating, low in calories, and rich in vitamin C & K. Cucumbers provide minerals such as potassium and magnesium, and are positive for digestive health.

More Super Smoothie Recipes

I drink smoothies year round and am always coming up with new recipes. Try a few of my other smoothies recipes to change up your smoothie game.

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

📖 Recipe

Tart Crust (grain-free gluten-free)

11/24/2013 by Sally Cameron 51 Comments

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

A golden almond flour tart crust ready to be filled.

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

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Recipe Ingredients

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

Substitutions and Variations

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

Almond Coconut Crust|AFoodCentricLife.com

Recipe Tools

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

Recipe Instructions

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

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

Testing cookie crust tart dough by squeezing in your hand.

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

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

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

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

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

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

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

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

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

Make Head Tips

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

Serving Suggestions

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

Recipe FAQs

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

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

Can I make it dairy-free, too?

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

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

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

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

📖 Recipe

Cabbage Juice

01/19/2021 by Sally Cameron Leave a Comment

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

green cabbage juice | afoodcentriclife.com

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

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Cabbage Juice Recipe Snapshot

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

Ingredients You'll Need

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

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

Please see recipe card for measurements.

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

How to Make Cabbage Juice

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

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

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

The Health Benefits of Cabbage Juice

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

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

green cabbage celery juice | afoodcentriclife.com

Serving and Storage

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

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

More Juice Recipes

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

If You Make Cabbage Juice

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

📖 Recipe

Cabbage Juice

Sally Cameron

Not just for coleslaw and sauerkraut, cabbage is delightful and healing when juiced with celery, green apple and lemon. It's light, refreshing and tastes delicious.

5 from 4 votes

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Prep Time 10

Total Time 10

Course Beverage, Juice

Cuisine American

Servings 18-ounce juices

Calories 222 kcal

Equipment

▢
Juicer

Ingredients

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

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Instructions

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

Notes

It's best to buy organic for juicing, especially as celery usually shows up on the Dirty Dozen list for high pesticides. Cabbage is usually way down the list but I still recommend organic if possible.

Nutrition information is estimated and will vary based on the juicer used and how much pulp is removed during juicing.

Depending on your juicer brand, you can keep the fresh juice tightly capped in bottles with no air between the cap and juice level for 24-72 hours. If it's a little low, fill with filtered water to top it off. See your juicer brand guidelines.

Nutrition

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

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Cucumber Celery Juice

01/19/2021 by Sally Cameron 3 Comments

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

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

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

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Cucumber Celery Juice Recipe Snapshot

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

Ingredients You'll Need

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

Ingredients for a green juice with celery, cucumber, lemon, green apple, and fennel.

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

Please see the recipe card for measurements.

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

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

Substitutions and Variations

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

For another healthy green juice recipe try this cabbage juice.

How to Make Cucumber Celery Juice

Washing fruit and vegetables for juicing in a wire silver basket. — **Step 1: Wash all of your produce well, use a produce wash such as the one I use.** Do not peel the cucumbers, there is a lot of nutrition in the skin.

A glass bowl of chopped vegetables, apples and lemon. — **Step 2: Ready your produce by chopping according to the brands directions.**

A juicer processing green vegetables and fruit into a green juice. — **Ste 3: Process the juice by alternating your ingredients. Skim or strain foam and enjoy fresh juice or bottle** **it.**

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

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

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

Serving Suggestions

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

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

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

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

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

More Juicing Recipes

If You Make Cucumber Celery Juice

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

📖 Recipe

Cucumber Celery Juice

Sally Cameron

Cucumber celery green juice with fennel, lemon, and green apple is a refreshing change-up to your usual green juice recipe. Use the fennel bulb, tops and fronds all for juicing for a no waste solution. Wash your produce when you get home from shopping to be ready to juice.

5 from 3 votes

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Prep Time 10

Total Time 10

Course Juice

Cuisine American

Servings yield 32-36 ounces

Calories 129 kcal

Equipment

▢
Optimally an electric juicer this is the one I use

Ingredients

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

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Instructions

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

Notes

Bottling tip. If you're a little short on juice when you cap your glass bottles or mason jar, add a little filtered cold water to make up the difference so there is no air gap. This reduces oxidation and preserves nutrition.

Leave some rind on the lemon as it's a terrific source of d-limonene. Being an antioxidant, d-limonene is anti-inflammatory plus it supports detoxification of the liver. See the post for more information.
To reduce natural sugar, use half an apple and save the other for your next juice.
Add half a bunch of either Italian parsley or cilantro (a great detoxing herb).
Another delicious addition is a small knob of fresh raw ginger. Don't over do it as it can be spicy!

Nutrition

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

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Hawaiian Salad With Goat Cheese

04/16/2011 by Sally Cameron 13 Comments

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

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

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

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

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Why You'll Like This Salad

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

Hawaiian Salad Ingredients

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

For the salad

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

Champagne vinaigrette

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

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

Please see the recipe card for measurements and seasonings.

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

Substitutions and Variations

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

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

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

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

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

How to Make the Salad

Hawaiian salad ingredients prepped and ready to toss together for serving.

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

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

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

Pineapple Tips

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

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

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

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

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

Salad Serving Suggestions

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

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

Recipe FAQs

Can I add tropical fruits other than pineapple?

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

What protein works best in a Hawaiian salad?

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

What nuts are best to use in a Hawaiian salad?

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

More Fresh Salad Recipes

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

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

📖 Recipe

Greek Dressing Recipe (Greek Vinaigrette)

06/09/2026 by Sally Cameron 1 Comment

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

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

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

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Greek Dressing Recipe Snapshot

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

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

Ingredients You'll Need

Olive oil, lemon juice, vinegar, garlic, mustard, oregano for a Greek salad dressing in prep bowls

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

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

Substitutions and Variations

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

How to Make Greek Dressing

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

A jar of Greek vinaigrette dressing shaken to combine.

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

Serving Suggestions

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

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

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

Storage

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

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

More Salad Dressing Recipes

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

If You Make This Greek Dressing Recipe

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

📖 Recipe

Strawberry Yogurt Smoothie with Banana

07/07/2017 by Sally Cameron Leave a Comment

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

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

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

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Why You'll Like This Recipe

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

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

Smoothie Ingredients

Strawberries, banana, milk, and yogurt on the counter for a smoothie.

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

Please see the recipe card for measurements and quantities.

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

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

Smoothie Options and Variations

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

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

Recipe Instructions

Strawberry banana smoothie ingredients in a blender with milk. — **Step 1: Add your milk to the blender first, then add the fruit, yogurt, and any options if using.**

Beautiful pink strawberry smoothie with yogurt and bananas ready to drink. — **Step 2: Blend until smooth. Thickness will depend on your milk, yogurt, and whether fruit is fresh or frozen.**

Serving Suggestions

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

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

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

strawberry banana smoothie | AFoodCentricLife.com

Recipe FAQs

Are strawberry yogurt smoothies healthy?

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

How can I make a vegan strawberry yogurt smoothie

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

How can I make my smoothie sweeter or less sweet?

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

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

More Smoothie Recipes!

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

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

📖 Recipe

Strawberry Yogurt Smoothie

Sally Cameron

Use frozen strawberries for a frosty cool smoothie or fresh. For bananas, choose greenish bananas for less sugar. Greek yogurt provides more protein than regular.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5

Total Time 5

Course Beverage, Breakfast, Snack

Cuisine American

Servings serving

Calories 248 kcal

Equipment

▢
blender

Ingredients

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

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Instructions

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

Notes

- To reduce sugar, use half of a small banana, and make it a greenish one, not a fully ripe one. That will reduce by about 6 grams of sugar.
- Add ground flaxseed: Flaxseed adds high quality fat and fiber to smoothies. I grind mine fresh in a little inexpensive spice grinder, or buy it already ground. Start with a tablespoon.

- Sweetener: A dropper full berry flavored stevia drops works great, or use a keto simply syrup to keep sugar down and add sweetness. Honey is another easy option. Use either a mild raw honey or a no-sugar honey like this (it's what I use).

- Protein powder: Protein powder is an option instead of yogurt for a no-dairy strawberry banana smoothie, or combine them to get the level of protein and creaminess you want.

- Vanilla: Vanilla adds nice flavor so try a little vanilla extract or vanilla paste if desired.

Nutrition

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

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

Strawberry Cheesecake Ice Cream

05/21/2026 by Sally Cameron 1 Comment

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

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

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

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Strawberry Cheese Cake Ice Cream Snapshot

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

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

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

Ingredients You'll Need

Ingredients for strawberry cheesecake ice cream in prep bowls on a counter.

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

Substitutions and Variations

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

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

How to Make Strawberry Cheesecake Ice Cream

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

Cream, milk, vanilla, milk powder in a blender container to be blended.

Combine the milk and cream cheese in the blender and blend on low a few seconds, then add cream, sugar, milk powder, vanilla, blend briefly to combine. Chill overnight in the refrigerator for best results, or at least 4-6 hours. The colder the base the smoother the ice cream.

Ice cream base pouring into an ice cream maker for churning.

Stir cold cheesecake ice cream base. then add to your ice cream maker and churn according to the manufacturers directions. Make the strawberry sauce and the graham crumbs while it is churning.

Pureed strawberries in a fine sieve over a bowl.

While the ice cream is churning, puree the berries and sugar in a blender and pour through a fine sieve over a bowl.

Seeding a strawberry sauce through a sieve with a ladel.

With a ladle or the back of a large spoon, push the seeds out of the strawberry sauce for a smoother sauce.

Finished bright red strawberry sauce in a glass bowl.

Reserve the strawberry sauce for the swirl for when the ice cream is done churning. Chill well before using.

Adding golden graham crackers crumbs to a small pan with melted butter to toast.

Melt butter in a small pan over medium-low heat, stir in crumbs, and toast for 1-2 minutes.

Buttered graham crumbs in a small pan to use as a crumble for strawberry cheesecake ice cream.

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

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

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

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

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

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

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

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

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

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

Serving Suggestions

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

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

Storing Homemade Ice Cream

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

More Strawberry Desert Recipes

If You Make Strawberry Cheesecake Ice Cream

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

📖 Recipe

Rotisserie Chicken on a Grill

06/02/2026 by Sally Cameron Leave a Comment

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

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

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

Rotisserie Chicken Recipe Snapshot

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

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

Ingredients You'll Need

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

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

Substitutions and Variations

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

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

How to Rotisserie Chicken on a Grill

Prep the Chicken

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

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

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

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

Turn the bird over and bend the wings back flat so they do not flop around.

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

Season the bird inside with salt, then stuff with the aromatics and citrus if desired, adding moisture and flavor.

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

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

Whole chicken skewered on a rotisserie spit and covered with seasoning. — For a pellet grill, lightly coat the outside of the chicken with olive oil or mayonnaise, then sprinkle generously with seasoning, turning the bird to coat it evenly. For a gas grill, use olive oil and your seasoning blend.

Position Chicken on the Spit

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

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

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

Temperature and Timing for Rotisserie Chicken

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

Quick Tips for Rotisserie Chicken

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

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

Serving Suggestions

What to serve with rotisserie chicken? Just about anything!

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

Leftover Rotisserie Chicken Recipes

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

Rotisserie chicken noodle soup.
Chicken tortilla soup with rotisserie chicken.
Chinese chicken salad with ginger vinaigrette.
Rotisserie chicken tacos or quesadillas.
Rotisserie chicken enchiladas.
Caesar pasta salad with rotisserie chicken.

Recipe FAQs

How long does it take to cook a rotisserie chicken on a grill?

A 4½ to 5-pound chicken generally takes 75-90 minutes over indirect heat, depending on your grill and the cooking temperature. Cook until the thickest part of the breast reaches 160°F and the thigh reaches 175°F. The temperature will continue to rise slightly as the chicken rests.

What temperature should I cook rotisserie chicken on a gas grill?

Aim to keep the grill between 350°F and 375°F. This temperature allows the chicken to cook evenly while helping the skin brown and render the fat. On a gas grill, the skin will become more golden and lightly crisp. On a pellet grill, expect a softer skin because of the moist cooking environment.

Do I need to truss the chicken?

Yes, partially. The chicken does need to be secured for the rotisserie. Tie the legs together after adding any aromatics or citrus to the cavity, then tuck the wings back under the body. This keeps the chicken compact so it turns evenly on the spit without flopping around.

Can I season the chicken ahead of time?

Yes, if you prefer. For the best flavor and crispest skin, season or dry brine the chicken several hours ahead or overnight in the refrigerator.

What should I serve with rotisserie chicken?

Rotisserie chicken pairs well with grilled vegetables, potato salad, coleslaw, corn on the cob, baked beans, green salads, rice pilaf, or crusty bread.

More Chicken Recipes

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

If You Make Rotisserie Chicken

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

📖 Recipe

5-Minute Fruit Dip

05/28/2026 by Sally Cameron Leave a Comment

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

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

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

Fruit Dip Recipe Snapshot

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

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

Ingredients You'll Need

Ingredients in prep bowls for a sour cream, honey, and vanilla fruit dip.

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

Substitutions and Variations

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

How to Make Fruit Dip in 5 Minutes

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

Serving Suggestions

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

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

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

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

Make Ahead & Storage

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

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

More Strawberry Recipes

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

If You Make Fruit Dip

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

📖 Recipe

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

5-Minute Fruit Dip

Sally Cameron

The perfect no-cook dessert for friends and family. A sweet and tangy sour cream dip made with vanilla and honey. What could be easier. Serve with fresh fruit.

5 from 1 vote

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Prep Time 5

Cook Time 0

Total Time 5

Course Dessert

Cuisine American

Servings

Calories 131 kcal

Ingredients

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

▢ Fresh fruit for serving

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

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Instructions

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

Notes

Use Greek yogurt - For a tangier, higher-protein dip, swap part or all of the sour cream with plain Greek yogurt. Icelandic yogurt, or Skyr, is also great.
Add citrus - Add a little orange zest or lemon zest for a brighter flavor.
Make it dairy-free - Use a good vegan sour cream in place of dairy sour cream. Choose one with a clean, tangy flavor, since the dip is so simple.
Use crème fraîche - For a richer, slightly more elegant dip, use crème fraîche (French sour cream) in place of sour cream. It's thicker, creamier, and has a softer tang.

Nutrition numbers reflect just the dip., not the optional brown sugar or fruit.

Nutrition

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

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Slow Cooker BBQ Pulled Pork

05/19/2026 by Sally Cameron 3 Comments

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

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

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

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Slow Cooker BBQ Pulled Pork Recipe Highlights

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

Ingredients You'll Need

Ingredients for slow cooker BBQ pulled pork in prep bowls on the counter.

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

Please see the recipe card for measurements and salt.

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

Substitutions and Variations

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

A white square baker filled with rich juicy bbq pulled pork.

How to Make Slow Cooker BBQ Pulled Pork

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

White onion chunks in the bottom of a slow cooker crock.

Cut onion into large chunks and lay flat on the bottom of the crock.

A pork shoulder seasoned and ready for slow cooking in a black dish.

Season the pork well with salt and dry rub and place on top of the onions.

Broth, vinegar, Worcestershire, tomato paste, and more mixed for a slow cooking broth for pulled pork.

Mix the broth ingredients.

A glossy, saucy pork shoulder ready for slow cooking bbq pulled pork.

Pour over the seasoned pork shoulder, place the lid on top and slow cook on low for 7-9 hours.

A finished slow cooker pork butt ready for draining and shredding.

It is done when the pork pulls apart easily with forks and a safe internal temperature around 205°F. Start by sticking a paring knife into the pork to test doneness.

The leftover broth from slow cooker pork with onions.

Remove the pork to a large dish and strain the juices from the onions. Discard onions and reserve broth. Place the broth in the refrigerator.

Large hunks of pork shoulder in a casserole dish with two large forks for pulling.

With large forks or gloved hands, begin to pull pork shoulder apart, removing any large hunks of fat.

Finished slow cooker bbq pulled pork in a casserole dish.

After fat is removed, continue to shred the pork. Add bbq sauce starting with ½ cup.

Defatting pork broth with a spoon to use for pulled pork.

When fat has solidified on top of the pork broth, remove from and discard. Add broth to the pulled pork to moisten, start slow and keep adding until it is as moist as you prefer. Save the extra broth! Label and freeze for using in soups, beans, and other recipes. It is delicious.

Tips for the Best Slow Cooker Pulled Pork

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

Pulled pork tacos o corn tortillas with cabbage, pickled onions, and avocado.

Serving Ideas

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

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

Storage and Freezing

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

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

More Pork Recipes

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

If You Make Slow Cooker Pulled Pork

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

📖 Recipe

Cucumber Tomato and Feta Salad (Greek Salad)

05/26/2026 by Sally Cameron Leave a Comment

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

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

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

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Cucumber Tomato and Feta salad Highlights

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

Ingredients You'll Need

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

Greek salad dressing

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

Cucumber tomato and feta salad

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

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

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

Substitutions and Variations

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

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

How to Make a Cucumber Tomato and Feta Salad

Bright red grap tomatoes, chopped mini cucumbers, and crumbled feta cheese for a Greek salad.

Step 1: Combine all spices into a large bowl and combine thoroughly with mixture

Add the dressing ingredients to a jar and shake well or use the blender for a creamier dressing.

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

Serving Suggestions

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

More Great Salad Recipes

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

If You Make This Greek Salad

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

📖 Recipe

Lightly Breaded Chicken Cutlets

10/18/2011 by Sally Cameron 5 Comments

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

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

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Breaded Chicken Cutlets Recipe Highlights

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

Ingredients You'll Need

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

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

How to Make Easy Chicken Cutlets

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

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

Slicing a boneless, skinless chicken breast in half horizontally for a cutlet. — How to make basic chicken cutlets

A chicken breast being sliced into half for a cutlet with a thin sharp knife.

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

Flour For a Crispy Crust

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

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

How to Cook Cutlets

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

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

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

Serving Suggestions: Fun Flavor Variations

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

For Italian Chicken Cutlets

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

For Mexican Chicken Cutlets

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

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

For Mediterranean Chicken Cutlets

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

For Tropical Chicken Cutlets

Bowl of bright tropical colored pineapple mango salsa.

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

More Sauce Recipe Ideas

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

If You Make Chicken Cutlets

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

📖 Recipe

Lightly Breaded Chicken Cutlets

Sally Cameron

Quick cooking chicken cutlets make for a fast dinner. The variations are almost endless depending on the sauces and side dishes that you choose. I list ideas in the body of the post. For gluten-free, use coconut flour or use whole wheat flour for a golden crust. And make extra; cutlets make a great sandwich or topping for a green salad as lunch the next day.

5 from 2 votes

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Prep Time 6

Cook Time 15

Total Time 21

Course Dinner, Main Course

Cuisine American

Servings

Calories 319 kcal

Ingredients

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

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Instructions

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

Notes

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

Nutrition

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

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Gluten-Free Strawberry Shortcake Cake

05/14/2026 by Sally Cameron 1 Comment

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

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

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

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Gluten-Free Strawberry Shortcake Snapshot

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

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

Ingredients You'll Need

Dry ingredients in prep bowls for a strawberry shortcake cake.

Whipping cream, fresh strawberries, powdered sugar, and vanilla to top a strawberry shortcake.

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

Please see the recipe card for measurements and salt.

Substitutions and Variations

Other fruit - Try raspberries, raspberry sauce, blueberries, blueberry compote, peaches, plums, or other seasonal fruit.
No good strawberries - Use frozen strawberries instead. Thaw, chop, and sweeten with a little sugar or monk fruit if needed. The thawed juices become your macerated strawberry sauce.
Extra strawberry sauce - Use extra fresh or frozen berries to make this easy strawberry sauce.

Tools note - I use a 9-inch springform pan, lined with parchment and lightly buttered. A standard 9-inch round cake pan should also work; line the bottom with parchment, grease the sides well. Cool the cake 15 minutes before carefully turning it out.

Chef Sally's Tip: Don't Overmix the Batter: Gluten-free cake batter can trap air pockets if it's overmixed or beaten too aggressively after the flour is added. Mix gently on low speed just until the batter comes together, then finish mixing by hand with a spatula if needed. Resting the batter helps hydrate the flour, and a few gentle taps on the counter help release larger air bubbles for a more even crumb.

How to Make a Gluten-Free Strawberry Shortcake Cake

Sifted flour and other dry ingredients in a glass bowl for baking a cake.

Sift the dry ingredients together in one bowl.

Creaming butter and sugar for the base of cake batter.

Cream soft butter and sugar just until fluffy with a hand mixer, minute.

Add eggs 1 at a time, then the vanilla and lemon zest. Beat until just combined, do not over beat or aerate. Add the milk, sour cream, and cream.

Golden cake batter in a glass bowl with flour being mixed in.

Add the dry ingredients and mix gently just until the batter comes together, finishing the batter off by hand mixing with a spatula.

Mixed cake batter in a springform pan lined with parchment paper.

Scrap the thick batter into the springform pan. Smooth the batter until level. Using a mini off-set spatula works easiest. Tap the pan on the counter 4-5 times to release any bubbles.

Batter smoothed into a cake pan ready for baking.

Rest batter 20-30 minutes to hydrate. Bake cake 30-35 minutes until light golden and it springs back in the center when touched. A cake tester should come out clean. Cool on a wire rack 15 minutes, then remove from pan and cool fully.

Strawberry shortcake cake with fresh strawberries and whipped cream on a golden single layer cake.

While cake is baking, prepare the strawberries - Leave small berries whole and halve or slice larger berries. Macerate some with a little sweetener if you want juicy berries and sauce.

Finish the cake - Spoon or dollop whipped cream over the cooled cake, then top with strawberries and a little strawberry juice or sauce.

When the cake is completely cool, wrap the plain cake in parchment or wax paper, then place it in a loose plastic bag or wrap lightly in plastic. The paper barrier helps protect the tender crumb from sticking or getting tacky. Store at room temperature and top with whipped cream and strawberries the day you serve.

Chef Sally's Tip for Make-Ahead Whipped Cream: For whipped cream that holds longer, use powdered sugar instead of granulated sugar-the small amount of cornstarch helps stabilize it. For a firmer make-ahead option, bloom ½ teaspoon powdered gelatin in 1 tablespoon cold water for 5 minutes, warm just until melted, then drizzle into softly whipped cream and finish whipping to medium peaks. Refrigerate until ready to use, up to a few hours ahead of time.

A slice of strawberry shortcake cake with whipped cream and strawberries.

Serving Suggestions

Spoon whipped cream over the cooled cake, then pile with whole, halved, or macerated strawberries on top so the juices drip down the sides. For cleaner slices, cut the cake into 8 pieces and top each slice individually with whipped cream and berries. Add strawberry sauce if desired.

Make-ahead: The plain cake can be baked 1-2 days ahead. Once completely cool, wrap in parchment or wax paper, then place in a loose plastic bag or wrap lightly in plastic. Store at room temperature. Add the whipped cream and strawberries before serving.

More Desserts With Berries

Love desserts with berries? Me too, and here are a few more to try. And for another great GF cake, try this super moist Lemon Olive Oil Cake recipe.

📖 Recipe

Chicken Marsala Recipe (No Cream)

05/07/2026 by Sally Cameron 9 Comments

This Chicken Marsala recipe delivers restaurant-style flavor without cream. Golden chicken cutlets are finished in a rich Marsala mushroom sauce made with dry Marsala wine, mushrooms, pancetta, and garlic. It feels special enough for guests but is easy enough for a weeknight dinner. Brown the chicken first, then build the sauce in the same pan for deep, savory layers of flavor.

A saute pan of chicken marsala with a rich mushroom sauce and fresh oregano.

Chicken Marsala may sound Italian, but it's really an Italian-American classic. I made this dish for clients as a personal chef and still make it at home because it delivers rich, restaurant-worthy flavor without a lot of fuss. My version of this chicken marsala recipe without cream uses pancetta and a little tomato paste for extra depth and color. Classic Chicken Marsala is traditionally made without cream, but you can add a splash at the end if you prefer a richer, creamier sauce.

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Chicken Marsala Recipe Highlights

Classic flavor, no cream - This chicken Marsala recipe is made the classic way, with a rich Marsala mushroom pan sauce instead of using heavy cream.
Easy but elegant - Restaurant-style flavor with simple steps for a weeknight, but polished enough for guests.
Deep savory flavor - Dry Marsala wine, mushrooms, pancetta, garlic, and a little tomato paste create a richly flavored sauce.
Made in one pan - Brown the pancetta and chicken, then build the Marsala mushroom sauce in the same pan for layers of flavor.

For a quick weeknight Italian-style dinner, tyr this fast Chicken Parmesan.

Ingredients You'll Need

Prepped ingredient for chicken marsala on a marble counter.

Chicken - Use boneless, skinless chicken breasts, or buy pre-sliced chicken cutlets to save time.
Flour - A light coating of gluten-free flour or all-purpose flour helps the chicken brown and gives the sauce something to cling to.
Tomato paste - Traditional versions often skip it, but a small amount adds umami, body, and richer color to the sauce.
Pancetta - Italian unsmoked bacon that adds savory richness and depth.
Mushrooms - Brown cremini mushrooms provide the best flavor, texture, and color.
Garlic - Fresh garlic cloves give the sauce the best flavor.
Dry Marsala wine - For the best savory sauce. Don't use sweet Marsala.
Oregano - Adds fresh herbal note, fresh or dried.
Parsley - Optional for garnish and fresh color at the end (or use more oregano).
Butter - Unsalted butter or plant-based butter adds richness, finishes the sauce.
Olive oil - Extra virgin olive oil for browning the chicken; a mix of olive oil and butter gives great flavor.

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

Chef Sally's Tip: It's OK to Rinse Mushrooms
Despite the old kitchen myth, it's fine to briefly rinse mushrooms. The key is not to soak them. Trim the stems flush to the base, then cup 2-3 mushrooms in your hands and quickly rinse under a trickle of cold water while gently rubbing away any grit. Dry them well on paper towels before slicing. Dry mushrooms brown better; wet mushrooms steam.

Substitutions and Variations

Use bacon instead - A small amount of chopped bacon can work in place of pancetta. It will add a smokier flavor, so use a light hand.
Skip the flour - For a grain-free version, cook the chicken without flour. The sauce will be a bit thinner, so thicken it a with a small cornstarch slurry if needed.
Add cream - Classic Chicken Marsala is made without cream, but you can stir in a plash at the end for a creamier modern version.
Make it dairy-free - Use olive oil or plant-based butter instead of dairy butter.
No marsala - Substitute dry Madeira or dry sherry such as Amontillado or Oloroso. The taste will be a little different.
No alcohol version - For a non-alcoholic option, use chicken broth or beef broth with a small splash of balsamic vinegar.

Chef Sally's Tip: Marsala Wine + Safety
Marsala is a fortified wine from Sicily, meaning a distilled grape spirit (similar to brandy) is added to increase its alcohol content and deepen its flavor. This gives Marsala its signature rich, slightly nutty character. It comes in dry, semi-dry, and sweet styles, but for classic Chicken Marsala, use dry Marsala so the sauce stays savory and balanced. Because Marsala can contain up to 20% alcohol, it may flame when added to a hot pan. For safety, move the pan off the burner before adding the wine, then carefully return it to the heat.

How to Make Chicken Marsala

Slice through the length of the chicken breast horizontally creating two equal cutlets, aim a little high so the bottom is not too thin.

Floured and seasoned chicken breasts on a white cutting board ready for cooking.

Season cutlets both sides with salt and pepper, then dust lightly with flour. Shake off excess. Cook the cutlets next.

Heat the oil and butter in a 12" frying pan.

Heat a 12" sauté pan over medium heat, add the oil and butter.

Floured chicken breasts sauteing in olive oil and butter in a fry pan.

Add the floured cutlets to the pan and cook until the first side is golden and crisp, 3-5 minutes. Cook until cutlets are golden brown on the first side.

Turn and cook for another 2-3 minutes until done. They will feel firm to the touch, with just a little give to them (160°F).

Cooking diced pancetta in a stainless skillet.

Wipe out the pan and cook the pancetta over medium heat.

Browned pancetta on layers of paper towels to drain fat.

When pancetta is browned and crisp, pour onto a plate lined with paper towels to drain.

Sliced cremini mushrooms in a fry pan for cooking.

Add the mushrooms and cook, stirring until they brown, 5-7 minutes.

Mushrooms should be brown and mostly dry in the pan when done. Add a tablespoon of butter.

Sautéed mushrooms with cooked pancetta and garlic in a skillet.

Stir in the garlic and pancetta, and cook for a minute.

Marsala wine pouring into a pan with mushrooms for chicken marsala sauce.

Remove pan to a cool burner and pour in the marsala off of the heat to reduce risk of flaming up. Move pan back to the heat.

Bubbling mushroom in a pan with fresh green herbs and butter for chicken marsala.

Add 1-2 tablespoons of butter and the herbs, and cook until reduced but saucy. Chicken marsala is ready to serve.

A plate of chicken marsala with creamy mashed potatoes and mushroom sauce.

Serving Suggestions

To serve family-style, arrange the chicken cutlets on a platter and spoon the Marsala mushroom sauce over the top. Garnish with fresh herbs if desired.

Serve it as Fettuccine Chicken Marsala over buttered fettuccine noodles, or try brown rice, or creamy mashed potatoes. Add a green salad with balsamic vinaigrette or 5-minute green beans for a complete dinner.

Chicken Marsala can be made ahead and refrigerated for up to 3 days. Reheat gently in the oven in a covered casserole dish until warmed through.

Leftovers & Storage

Store leftover chicken Marsala in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven in a shallow casserole dish that closely fits the volume, covered tightly with foil or a lid, at 350°F until hot and the chicken reaches 165°F. The timing will depend on how cold the dish is from the refrigerator.

For more even reheating, let it sit at room temperature for 30-45 minutes before baking.

A saute pan of Chicken Marsala without cream, topped with mushroom sauce and herbs.

More Chicken Recipes to Try

Chicken is so versatile! Try some of the recipes to add to your menu, and be sure to check out the chicken recipes page.

If You Make Chicken Marsala

Please let my know by leaving a comment how you serve it. Your comments help other readers too. Thanks for supporting my site.

Originally published in 2011, updated with new photos and improved instructions.

📖 Recipe

Crock Pot Pinto Beans

05/05/2026 by Sally Cameron 1 Comment

Crock pot pinto beans are humble, but when they're cooked right, they're absolutely delicious-creamy, brothy, flavorful, and far better than anything from a can. Start with soaked dried pinto beans, add aromatics and spices, then let the slow cooker do the work. They're inexpensive, mostly hands-off, and perfect for bowls, tacos, smashed beans, bean dip, or an easy side dish.

A bowl of creamy pinto beans in a gray bowl with chopped white onion, cilantro, and slices of jalapeno.

While I keep canned beans in the pantry (they are so convenient), crock pot pinto beans gives you a big, flexible batch with better texture and flavor than canned. Two cups of dried pinto beans makes about 6 cups soaked and roughly the equivalent of 4-5 cans of beans. That gives you lots of creative options.

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Crock Pot Pinto Beans Recipe Highlights

Better than canned - Creamy, flavorful, and no metallic taste or excess sodium.
Mostly hands-off - Soak overnight, then let the slow cooker do the work.
Budget-friendly - One pound dried beans makes about 4-5 cans worth.
Flexible flavor - Keep them simple or add warm Mexican-style spices.
Use them all week - Serve brothy, mash into refried beans, puree into dips for snacking, add to soups, tacos, and bowls.

For another beans recipe, try this easy 3-bean salad with canned beans.

Ingredients You'll Need

Dried pinto beans, onions, garlic, and spices for crock pot pinto beans.

Dried pinto beans - Soak overnight for even cooking and creamy texture.
Onion - Adds savory flavor.
Garlic - Cloves flavor the broth as they cook.
Bay leaves - Add subtle herbal depth.
Optional herbs & spices - Cumin, Mexican oregano, smoked paprika, and ancho chili powder add warmth and gentle Mexican-style flavor.
Filtered water - Best if your tap water is hard, which can slow bean softening.
Broth - Use chicken broth or vegetable broth for half of the liquid, or use all water.

Please see the recipe card for measurements and salt.

Chef Sally's Tip - It's OK to Salt Your Beans
Salting beans during soaking and early cooking does not make them tough. In fact, soaking beans in salted water helps season them from the inside out, improves texture, and keeps the skins intact so they cook up creamy instead of split. I soak my beans with a tablespoon of kosher salt, then drain and rinse before cooking. The real culprits behind tough beans are old beans, hard water, or acidic ingredients added too early. Use filtered water if your water is hard.

Substitutions & Variations

Keep them simple - For a more neutral pot of beans, skip the cumin, smoked paprika, and ancho chili powder. Cook only with onion, garlic, bay leaves, and salt.

Chef Sally's Tip - Don't Skip the Soak (Quick Soak if Needed):
For crock pot pinto beans, I don't recommend skipping the soak. Cooking time becomes much less predictable, especially with older beans or hard water. If you forget to soak them overnight, use the quick soak method: add beans to a large pot with 6-8 cups water and 1-1½ tablespoons kosher salt. Bring to a boil for 1-2 minutes, turn off the heat, cover, and let stand 1 hour. Drain, rinse, and proceed with the recipe. If your water is hard, use filtered water for soaking and cooking to help the beans soften properly.

How to Make Crock Pot Pinto Beans

Testing Note: I tested these pinto beans on both LOW and HIGH, in a slow cooker and in the Instant Pot on the slow-cook setting. Both work, but I prefer cooking them lower and slower for the best texture. I also tested all water versus half broth and half water; the broth version had better flavor. Use the timing and liquid option that works best for your kitchen.

Pinto beans and spices in a slow cooker crock ready for slow cooking.

Add soaked dried beans, garlic, spices, bay leaves, and onion wedges to the crock pot.

Broth and water added to a crock pot of dried beans. aromatics, and spices in a black ceramic insert.

Pour in water and broth to just cover. Cook on LOW, checking at 5-6 hours. Timing will depend on your slow cooker.

Finished crock pot pinto beans, with hunks of cooked onions and bay leaves.

Beans are done when they are tender and creamy to the bite but still holding their shape. Remove the onions, garlic, and bay leaves. Strain beans from liquid, saving the bean broth.

A bowl of slow cooker pinto beans topped with jalapeno slices, cilantro, and chopped white onion.

Serve brothy pinto beans with a little of their cooking liquid (bean broth), topped with white onion, cilantro, and jalapeño slices if desired. See more serving ideas below.

A bowl of refried-style pinto beans topped with grated cheese and jalapeno slices, cilantro sprigs.

Serving Suggestions

Serve crock pot pinto beans as a simple side dish, or use them as a base for easy meals all week.

Bean bowls - Spoon into bowls with rice, avocado, salsa, ranchero sauce, and cilantro.
Tacos or tostadas - Add beans to tortillas or tostada shells with cheese, lettuce, salsa, or shredded chicken.
Soups and stews - Add to tortilla soup, chili, or simple bean soup.
Side dish - Serve with salsa verde chicken, grilled steak, shrimp, or enchiladas.
Breakfast - Serve with eggs, tortillas, and ranchero sauce.

Chef Sally's Tip - Refried-Style Pinto Beans
Despite the name, refried beans are not fried twice; they're cooked again and mashed. Sauté a little finely chopped onion in olive oil or another fat until soft, then add garlic and cook briefly. Add cooked pinto beans with a splash of bean cooking liquid and mash with a potato masher until thick and creamy. For a smooth bean dip, briefly pulse in a food processor or puree with extra bean broth until spoonable.

Storage and Freezing

Store cooked pinto beans with some of their cooking liquid in an airtight container in the refrigerator for up to 5 days.

To freeze, cool the beans completely, then freeze them with enough bean broth to keep them moist. Use freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave, adding a splash of water or broth if needed.

More Recipes With Beans

From soups to salads and sides, beans are so versatile. Try a few of these beans recipes, and there are more in the recipe index, just type in bean or beans.

Please Leave Your Comment

I love to hear from you, so please let me know how you serve crock pot pinto beans. Your comments help other readers too.

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Pineapple Mango Salsa

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Teriyaki Sauce

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Corn and Potato Chowder Recipe Snapshot

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