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Air Fryer Red Potatoes (or oven roasted)

03/29/2024 by Sally Cameron 11 Comments

Crispy on the outside, tender on the inside, air fryer red potatoes with garlic and fresh herbs are irresistible comfort food. Make them in about 15 minutes. They are sure to become a go-to dinner side dish for weekdays and holidays. No airy fryer? No problem. I've included oven directions as well. Simple dishes are a great way to feed your family.

A white bowl of golden, browned air fryer red potatoes with rosemary.

I've made these crispy potatoes a hundred times if I've made them once because it's such a tasty easy recipe. While they don't take long in the oven, they are even faster in an air fryer and destined to become a regular part of your side dish recipes collection.

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Why You'll Like This Recipe

Crispy air fryer potatoes are so easy!
Make them in about 15 minutes or a few minutes more for extra crispy.
Versatile side dish with roasted and grilled meats or as a breakfast side dish with eggs.

Love potatoes? Try this buttery baby dutch yellow potatoes recipe too.

Recipe Ingredients

What kind of potatoes are the best potatoes for air frying? All kinds of potatoes work in this terrific little device but for this recipe I'm using red baby potatoes.

Baby red potatoes in a glass bowls baby red potatoes, fresh rosemary, seasonings, and olive oil.

Red potatoes: I prefer small red skinned potatoes called baby red potatoes. They are about the size of a golfball. They're about 1 ¼ ounces each and 1 ½" in diameter. Larger red potatoes work as long as you cut them in smaller pieces.
Oil: Extra virgin olive oil for it's wonderful taste and healthy profile. Avocado oil works too.
Herbs: Fresh rosemary is my first choice, but fresh thyme works too, and the combination is nice.
Seasonings: Sea salt, ground black pepper, onion powder, and granulated garlic or garlic powder. Here is one time fresh garlic is not the best choice as it tends to burn in the air fryer.

Please see the recipe card for measurements.

Substitutions and Variations

Try these ideas to change up air fryer red potatoes:

For more color toss with a little chopped fresh parsley before serving.
Toss with finely grated parmesan cheese before serving.
Skip the herbs and garlic and use my Ultimate Dry Rub recipe for more of a barbecue-style or southwestern flavor.
No fresh herbs? Try a dried Italian seasoning blend.

Chef's tip for bigger flavor: Toss the hot potatoes with a teaspoon of a flavored olive oil such as rosemary, basil, or lemon olive oil. This family owned business in California produce my favorite flavored olive oils (no affiliate links, just love their oils!).

Air Fryer Red Potato Instructions

Start by scrubbing your potatoes clean and drying them well. Wet potatoes do not air fry well. For red potatoes there is no need to soak to reduce starch. Set up your air fryer for 400°F and timer for 12 minutes. Give the rack a quick spray of oil such as avocado oil.

Note: Different air fryers may have slightly different timing so on your first batch, watch your potatoes and test them at the end.

Glass bowl with halved baby red potatoes with olive oil and herbs. — **Step 1: Cut potatoes in half, or with larger potatoes in quarters or eighths. Toss potatoes with oil, herbs, and seasonings.**

Baby red potatoes in an air fryer basket ready for cookng. — **Step 2: When air fryer is pre-heated, arrange red potatoes cut side down in the air fryer basket in a** **single layer, Begin air frying. At half way, shake the basket or stir potatoes quickly with a wooden spoon.**

Crispy golden brown red potatoes in a black air fryer basket. — Step 3: At the end of the air fry cycle, remove a potato and test. Red potatoes should be tender when pierced with a paring knife. How crisp and brown you want them is up to you. In multiple tests in my air fryer brand, 12 minutes was good timing.

Step 4: Finish the potatoes. When the air fryer cycle is complete, potatoes are ready to serve. If you don't need them immediately, turn off the air fryer and allow them to hold warm for a few minutes. Potatoes will continue to crisp and brown a bit.

Chef's tip for air fryers: When you have to open the air fryer to stir or turn ingredients, do it as quickly as possible as every moment the air fryer is open you're losing heat. Same for larger, standard ovens, except with ovens you have a door to close to preserve the heat and temperature.

Roasted Red Potatoes in an Oven

Raw red potatoes with olive oil and rosemary in oven for roasting.

No air fryer? No problem. Make oven roasted red potatoes instead. This is how I originally made them until I got my air fryer. Follow the same directions as if prepping potatoes for the air fryer.

Place potatoes cut side down on a rimmed baking sheet and roast at 400°F for approximately 25-30 minutes or until they are crusty, crisp and golden on the outside and tender on the inside when pierced with the tip of a paring knife.

Crisp brown roasted red potatoes on a baking tray with bits of rosemary.

Chef's tip on doubling the recipe for a crowd: How many red potatoes you can air fry at once depends on the size and capacity of your air fryer. My 6-quart air fryer holds 1 to 1 ½ pounds at once. The good thing is as red potatoes air fry so quickly it's easy to do multiple batches back to back in a short amount of time. Keep batches hot in a warm (200°F) oven or warming drawer.

Serving Suggestions

Air fryer red potatoes are a perfect side dish with roast chicken breasts, grilled lemon chicken breasts, sour cream pork chops, or roast classic roast beef tenderloin.

They are also terrific served for a hearty breakfast or brunch with scrambled eggs or omelets. Another nice addition is a seasonal fresh fruit salad to round out the menu.

Leftover air fryer red potatoes keep up to 4 days in the refrigerator in an airtight container. Be sure to label and date.

Looking for more air fryer recipes? I'm working on a bunch of new recipes for an air fryer dedicated category so please stay tuned! Please subscribe in the box above to get them in your inbox along with a free welcome-book recipe series.

Air Fryer Red Potato FAQs

Are red potatoes good for you?

Red potatoes can be part of a healthy, nutritious diet. They contain an impressive amount of vitamins and minerals with vitamin C, more potassium than a banana, and fiber when you keep the skin on. And since you eat red potatoes with the skin on, the answer is yes!

Why should you shake the basket when air frying?

Depending on what food you are air frying, it's a good idea to shake the basket half way through or turn (flip) the food for even roasting or air frying. It helps food brown and cook more evenly. But do so quickly as the longer you have the air fryer open, the more heat you are losing. If you lose a lot of heat, you may need to add a couple of minutes to the cooking time.

What is the best way to cut red potatoes for air frying?

It depends on the size of the potatoes. For baby red potatoes that are approximately the size of a golf ball, simply cutting them in half is perfect. For medium red potatoes, try quartering them. For larger red potatoes, you may need to cut them in eighths. The goal is red potato pieces that are about the same size for even air frying or roasting.

More Potato Recipes!

Whether red potatoes, yukon gold potatoes, russet potatoes, or sweet potatoes, there are many delicious ways of preparing them. Try this herbed potato salad with Mediterranean flavors, a summer favorite.

⭐️Did You Make This?

If you make these air fryer red potatoes, 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.

This recipe was originally posted as Roasted Red Potatoes with Rosemary on 7/31/2012, now updated for the air fryer.

📖 Recipe

Cheesy Polenta (With Poached Eggs)

10/22/2014 by Sally Cameron 2 Comments

For a hearty and comforting meal, try cheesy polenta topped with poached eggs. Rich and creamy, the polenta is finished with sweet butter and savory Parmesan cheese, while the poached eggs add a satisfying boost of protein. This dish is both nourishing and delicious-perfect for breakfast, brunch, or even dinner. Make the polenta ahead of time and reheat it for a quick, cozy, and flavorful meal anytime.

Poached Eggs with Pumpkin Polenta in a blue bowl..

Polenta, the Italian counterpart to Southern grits (though made from a different type of corn), is creamy and satisfying. After trips to San Francisco and Austin, and both a breakfast and lunch of polenta and grits, we were hooked on this creamy, traditional bowl of goodness. That's when I started making cheesy polenta at home. This savory porridge is a great breakfast-for-dinner option too. The variation addition of canned pumpkin is delicious!

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Why You'll Love Cheesy Polenta

Easy to make comfort food.
Versatile: enjoy for breakfast, brunch, lunch or dinner.
Use different cheeses.
Use the pumpkin (nice in fall) or skip.
It's naturally gluten-free.

Ingredients You'll Need

Polenta

Onion: Gives the polenta a nice savory flavor, yellow, brown, white, or sweet.
Garlic: For more flavor, but optional.
Broth: Chicken broth, vegetables broth (or water).
Polenta: Polenta or coarse cornmeal. I use yellow polenta. Use stone ground organic cornmeal. I generally buy this but there are other brands. Just be sure it is organic and coarse ground.
Cheese: Try grated parmesan cheese or cheddar cheese.
Butter: Unsalted butter to give it some fat, flavor, and sweetness.

Poached Eggs

Eggs: Large, fresh eggs.

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

Substitutions and Variations

For creamier polenta, use half milk and half broth.
Add canned pumpkin puree for flavor, nutrition, creaminess (optional).
Vary the cheeses trying gruyere, sharp cheddar, Monterey Jack, or Jalapeno Jack, fontina, cream cheese, smoked gouda, or goat cheese.
For more savory flavor, add a little dried sage or rosemary (optional).
To make it a little more special and increase the protein, top the polenta with ribbons of Prosciutto or ham, then add the eggs.
Skip the poached eggs and use links of cooked chicken sausage.

Coarse cornmeal spilled onto a gray cutting board.

Recipe Instructions

Chop the onion and garlic and cook over medium low heat until soft, pour in the broth and boil, then slowly add the cornmeal whisking so it does not clump. Cook approximately 20 minutes stirring occasionally on low heat, covered. You will know when it is done when it tastes creamy with a little bite to it.

If it gets a little dry, add hot water or more milk or broth and stir until creamy. When it's done, stir in the butter and cheese. Keep it warm while you poach the eggs(if making).

Ways to Poach Eggs

I've tried 4-5 methods to poach eggs, some with more success than others. Some look pretty and some look pretty ragged with egg white threads or tendrils everywhere. Just not clean enough for me, so here is what I do.

Standard Method

I've tried the standard method of bring water to a simmer, add a little white vinegar, swirl the water and gently plop a cracked whole into the vortex of the water. While you can certainly do this, I usually end up with the shaggy egg whites floating everywhere.

One improvement - I've had better results if I first crack the egg into a fine, small strainer and allow the watery white to drain off, then add the egg to the simmering water.

I've tried the poaching bags that look like coffee filters with ok results, but not great.

Poaching Pan

The easiest way to get perfect results is using a small pan that comes with a non-stick insert. The insert has four to six little round cups plus a lid to cover the pan. This is the method I keep going back to. I've got the timing down to 3 ½-4 minutes for softly runny yolks with nicely set white and there is no mess with floating egg white tendrils. You get perfectly round poached eggs.

Be sure to spray the non-stick insert with non-stick spray. I know that sounds redundant, but if you don't, the eggs could still stick. It's like insurance. The pan is very inexpensive and available at cooking stores and online.

A single bowl of polenta with poached eggs on top.

Serving and Storage

Divide the polenta between warmed bowls and top with poached eggs or our other favorite, sliced and brown chicken sausage. Sprinkle with fresh chopped herbs and an extra sprinkle of Parmesan cheese.

Cheesy polenta will last 3 to 5 days in the refrigerator if stored properly in an airtight container. Leftovers are good as they save you time for another quick meal.

Freezing

Cheesy polenta freezes well. I freeze it in portioned containers of 2 servings each for up to 3 months. Label and date. To reheat frozen polenta (for creamy polenta):

Thaw Overnight: Let it thaw in the fridge overnight.
Reheat on Stovetop: Heat gently in a pot, adding a splash of water, milk, or broth to restore the creamy consistency.
Stir in Butter or Cheese: Finish with extra butter or cheese for a fresh taste.

Recipe FAQs

What can I serve with cheesy polenta?

Polenta is a versatile base for roasted vegetables, grilled meats, sautéed mushrooms, or poached eggs. I also like to quickly brown sliced cooked chicken sausage and pile it on the polenta.

Can I make polenta without dairy?

To make polenta vegan or dairy-free, make it with vegetable broth or water (broth adds more flavor), and use non-dairy butter and plant-based cheese.

What type of cheese works best for polenta?

A good melting cheese works perfect for polenta. Parmesan, asiago, pecorino, gruyere, goat cheese, cheddar cheese, jack cheese or even jalapeño jack for a little kick.

More Cheesy Goodness Recipes

What doesn't cheese make better? Try a few of these recipes with cheese to jazz up your meal time pleasure.

Did You Make This Recipe?

If you make cheesy polenta, 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

Easy Homemade Canned Cranberry Salad

11/17/2023 by Sally Cameron 13 Comments

It wouldn't be Thanksgiving dinner without this cranberry salad. With a combination of fresh and canned fruit (or all canned), canned cranberry salad is a classic recipe for your Thanksgiving table. Serve it with a roast turkey or ham, roast chicken, or a savory pork roast. It's a taste of home for the holiday season. Whipped cream optional. It's super simple to make without jello.

A cranberry, orange, pineapple and walnut salad in a white bowl with a silver spoon.

Mom called it cranberry salad, Aunt Rose call it a cranberry relish, I call it cranberry sauce. Whatever you call it, it's our family traditional easy cranberry salad. It's a sweet counterpoint to the savory meats for your fabulous holiday meal.

Another fruit salad option is this colorful fresh fruit salad. Vary what you use with the season. This is great with a holiday breakfast.

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Why You'll Like This Recipe

Easy festive recipe, no cooking required.
Make it ahead for one less thing to do on the holiday.
Just 4 simple ingredients, whipped cream optional.
No cream cheese or jello powder.
Perfect alongside your Thanksgiving turkey or for Christmas dinner.

For a fresh cranberry sauce recipe, try this orange cranberry relish with fresh cranberries and pomegranate seeds. It's another delicious side dish.

Recipe Ingredients

Ingredients for cranberry salad with pineapple and oranges.

Canned cranberry salad

Canned cranberries: Use canned whole berry cranberry sauce, not the cranberry jelly.
Pineapple: Buy canned crushed pineapple in water or juice, not heavy syrup.
Oranges: Use fresh oranges or blood oranges and save the orange zest for garnish.
Nuts: Buy chopped walnut pieces or get them whole and chop them.

Optional whipped cream garnish

Heavy cream: For a whipped cream topping to the cranberry salad buy heavy whipping cream. For me it's optional, but not for my mom!
Vanilla extract: Add a little good vanilla and a little sweetener to the heavy cream before whipping.

Please see the recipe card for quantities and measurements.

For another delicious fall salad, try this honeycrisp apple salad with my favorite apples.

Chef's Tip: When buying canned cranberries, be sure to read the labels. Unfortunately Ocean Spray whole berry cranberries contains both high fructose corn syrup and corn syrup. Really disappointing. Look for an organic brand at the grocery store without the bad stuff, much better!

Substitutions or Variations

Substitute fresh pineapple for canned crushed and cut it into small pieces.
Use canned mandarin oranges instead of fresh oranges.
Swap the walnuts for pecans or eliminate them for nut allergies.
Add a little bit of ground cinnamon or ginger for a nice twist.

If you like nuts, try these maple glazed pecans, and for a cocktail nibble, make a batch of these spicy roasted cashews.

Recipe Instructions

The best part about this whole cranberry sauce is that there is no cooking involved.

Cutting orange segments from oranges with a paring knife. — **Step 1: With a paring knife, cut individual segments from oranges.**

Fruit for a cranberry salad draining in a colander. — **Step 2: Add all of the fruit to a sieve or colander over a large bowl and briefly drain excess juices.**

Fruit for a cranberry salad combined with chopped walnuts in a glass bowl. — **Step 3: After draining, add everything to a bowl with chopped nuts and mix gently.**

Cranberry salad toped with whipped cream and orange zest. — **Step 4: At serving, top with lightly sweetened whipped cream with a little vanilla extract (optional).**

Chefs Tool Tips: For straining and draining needs, a tool called a drum sieve is really handy. They come in nesting sets and have no handles so they take up little storage room and fit inside or over bowls. For easy sectioning of fruits such as oranges and grapefruit, get an inexpensive grapefruit knife.

Serving Suggestions

Serve canned cranberry salad chilled or closer to room temperature. The jewel-like colors are beautiful on the table. Got Thanksgiving leftovers? I hope so! There are lots of ways to enjoy leftover cranberry salad:

Serve it alongside a leftover turkey sandwich or a ham sandwich.
it's good alongside egg dishes.
Top plain Greek yogurt for special breakfast.
Put a little on overnight chia oats or warm oatmeal.
Serve it with breakfast with these golden crispy light gluten-free waffles, pancakes, or these easy, festive gluten-free dutch baby pancakes.

Leftover cranberry sauce holds 3-4 days in the refrigerator in an airtight container.

Save the Juices

Save the juice that drains from the fruit. It tastes wonderful mixed with a little ginger ale, sparkling mineral water, or club soda for the kids. Try it mixed with Champagne or sparkling white wine for a sort of Thanksgiving Kir Royale.

Recipe FAQs

How do I prevent cranberry salad from becoming too watery?

The key to a non-watery cranberry salad is to drain it in a colander or fine strainer over a bowl. Save the juices if desired.

Can I use fresh cranberries instead of canned for the salad?

The way to use fresh cranberries for the salad instead of canned cranberries is to slowly cook fresh cranberries in a pan on the stovetop over medium heat with a little water or orange juice and a little sugar or monk fruit blend (for low to no sugar) until they are saucy and thick. Cool fresh cooked cranberries, then continue with the cranberry salad by adding the fresh orange segments, pineapple, and chopped nuts.

Can I add other fresh fruits to canned cranberry salad?

If you want to add other fruits to a canned cranberry salad, try adding pomegranate seeds or raspberries. Both are a delicious addition.

How do you make canned cranberry salad?

Making canned cranberry salad is so easy! Use canned whole berry cranberry sauce, oranges (fresh or canned mandarins), crushed canned crushed pineapple, and chopped walnuts or pecans. Add the fruit to a strainer over a bowl to catch the juices and drain for a few minutes. Place in a bowl, add nuts and mix gently. So simple. See my recipe for quantities and directions.

More Terrific Fall Recipes

While we're getting ready for Thanksgiving, we still need to eat! Here are some easy recipes to have in your arsenal as we lead up to the big feast. If you need gluten-free or dairy-free recipes ideas for Thanksgiving, check out this Thanksgiving recipe roundup!

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

📖 Recipe

Lemon Ricotta Pancakes

03/06/2011 by Sally Cameron Leave a Comment

These lemon ricotta pancakes are a fresh take on a brunch favorite-light, lemony, and tender from the creamy ricotta. The recipe comes from the Mauna Lani Bay Hotel on the Big Island of Hawaii, where they were served with warm ginger syrup and became one of their most requested dishes. After enjoying them myself, I asked for the recipe so you could enjoy it too. With that kind of reputation, it's no wonder these are considered some of the best lemon ricotta pancakes around.

big island pancakes | AFoodCentricLife.com

Pancakes may be standard breakfast fare, but made with ricotta cheese and a generous dose of lemon zest, these are anything but ordinary. The original recipe was made with wheat flour, but pancakes are easy to adapt to gluten-free. The ricotta keeps them tender and moist. For gluten-free lemon ricotta pancakes, use a gluten-free 1:1 baking blend. They turn out light and fluffy every time.

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Why You'll Love Lemon Ricotta Pancakes

You might also know these as lemon ricotta hotcakes. Whatever you call them, they're a treat!

Light and fluffy - Ricotta keeps them moist and tender, never dry or heavy.
Bright citrus flavor - A generous dose of lemon zest adds fresh, vibrant lift.
Make them gluten-free - Use a quality 1:1 GF flour blend.
Perfect for brunch - A treat for guests or a cozy weekend breakfast.
Syrup options - See the section below for options.

What You'll Need

Eggs - Both yolks and whites, separated.
Ricotta - Whole milk ricotta cheese for best flavor and texture.
Butter - Unsalted butter, not salted.
Vanilla - A good quality vanilla extract.
Flour - All-purpose flour or a 1:1 gluten-free flour blend (I use King Arthur).
Sugar - Natural sugar, or use a monk fruit blend for sugar-free.
Lemons - All you need is the zest.
Toppings - Syrup or powder sugar or powdered monk fruit-allulose. Berries are another topping option.

Please see the recipe card for measurements, salt, and the ginger syrup recipe.

Chef's tip: For fine lemon zest, use a microplane zester. It's an inexpensive tool that I could not live without. It works great for fine garlic, chocolate, nuts, and many ingredients that you want a fine version of.

Substitutions and Variations

There are no substitutions for the pancake batter itself (unless you skip the lemon and make simple ricotta pancakes), but you have a few great syrup options:

For a shortcut, try a flavored monk fruit syrup from Wholesome Yum (my go-to). While they don't offer ginger, the vanilla, maple, or hazelnut versions pair beautifully with lemon ricotta pancakes. They also make a sugar-free honey we love.
Make the ginger syrup (classic version with sugar) up to two weeks in advance. Cover and refrigerate until needed. It's fantastic over waffles, crepes, ice cream, fresh fruit-anything that needs flavor and a little sweetness.
For a sugar-free ginger syrup, infuse monk fruit simple syrup with fresh peeled and sliced ginger. Simmer gently for 10-15 minutes, then strain.

Chef's tip: For light fluffy pancakes, whip the egg whites before folding them gently into the batter. It adds lift and an airy texture without making the pancakes dense. Try this trick with any pancake recipe for extra fluffiness.

How to Make Lemon Ricotta Pancakes

While you're making the pancake batter, heat a flat griddle or large non-stick saute pan.

Separate eggs, and whip whites until firm with glossy peaks.
Beat ricotta, butter, egg yolks and vanilla together.
Whisk together flour, sugar, salt and lemon zest. With a flexible spatula, fold dry ingredients gently into the ricotta mixture. Stir a spoonful of the whipped eggs whites into the batter; then gently fold in the remainder of the whites.
Grease the pan with butter or non-stick spray. Drop a scant ¼ cup of batter for each pancake on the griddle. Cook until golden on the underside and the top shows small bubbles. Gently flip pancakes and cook until other side is golden. Keep warm until all pancakes are made, or serve as you go

Serving Suggestions

These fluffy lemon ricotta pancakes are delicious on their own with syrup, but even better with a few simple sides:

Fresh berries - As served in the original hotel version.
Fruit - A light, refreshing pairing, here's my fruit salad recipe.
Crisp bacon - For a salty-sweet contrast, if you enjoy bacon.

Recipe FAQs

Can I freeze leftover pancakes?

Yes. Let pancakes cool completely, then freeze in a single layer or stack with parchment between. Reheat gently in a toaster or warm skillet.

Can I make lemon ricotta pancakes gluten-free?

Yes! Use a 1:1 gluten-free flour blend in place of all-purpose flour. The ricotta helps keep the pancakes tender and moist, even without wheat flour.

Why do I need to whip the egg whites?

Whipped egg whites make the pancakes lighter and fluffier. It's an easy step that gives these pancakes their signature fluffy texture.

More Breakfast Recipes

For more breakfast and brunch ideas, be sure to check out the breakfast recipe indexLemon for plenty of inspiration.

📖 Recipe

Oven RoastedAsparagus

03/20/2011 by Sally Cameron 10 Comments

Oven roasted asparagus is the perfect springtime side dish and it could't be any easier! My go-to method for cooking asparagus is roasting in a hot oven for just a few minutes until it's still crisp-tender. Enjoy roast asparagus simply, or use a garnish or easy vinaigrette to keep things tasty and interesting.

I love asparagus and could eat it every day. Good thing it's also a versatile vegetable. Roast asparagus, steam asparagus, add it to a stir fry, or puree it into a beautiful creamy asparagus soup. You'll love all of these preparation ways.

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Oven Roasted Asparagus Recipe Highlights

Oven roasted asparagus is simple.
Serve it plain with olive oil or use a little garnish for more flavor and color.
Goes with many main dishes.

Ingredients You'll Need

Asparagus: Choose bright green spears with tightly closed tip. Hopefully the store has the asparagus standing in a little cold water to keep it fresh and from drying out. Skip any yellowed spears or frazzled looking tips. I prefer the medium size asparagus spears as they are meaty but not tough or woody. Super thin spears roast faster, fatter spears take a little longer.
Oil: Extra virgin olive oil lends lovely flavor.

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

Substitutions and Variations

For Asian flavor, swap the olive oil with toasted sesame oil an a sprinkle of sesame seeds.
Instead of salt and pepper, use a spice blend such as Everything But The Bagel (I love Traders Joe's).
Create variations using a sprinkle of fresh herbs, chopped crisp bacon, chopped hardboiled egg, grated parmesan, or fresh zested lemon peel.
Another option is to drizzle with a light vinaigrette while it's hot, like this easy homemade Italian dressing or a creamy ginger vinaigrette.

How to Roast Asparagus in the Oven

Step 1 - Prep asparagus - hold the bottom of the stalk and bend it near the end. It should snap off where the tender part meets the tough part. It takes just a minute to snap the ends off a bunch. If you have a large quantity, snap the ends off a few spears to get an idea of where they are breaking, then line them up and cut them off with a sharp knife.

Get Ready to Roast

Pre-heat the oven to 425°F for regular oven mode or 400°F for convection mode. Lined a rimmed baking sheet with foil or parchment. Place asparagus on a foil covered rimmed baking sheet.

Drizzle asparagus with oil and sprinkle with salt and pepper. That's it. sometimes I add granulated garlic powder.

Roasting Asparagus

Roast asparagus for about 8-10 minutes until crisp-tender when pierced with the tip of a paring knife. Timing will depend on your ovens, how tender you like your asparagus, and how thick the spears.

How to Store Asparagus

There are two main ways to store asparagus. Standing and flat.

To store asparagus standing, trim a small amount off the bottom ends when you get home from the grocery store. Stand asparagus spears in a glass jar with an inch of water in the bottom covering the trimmed ends. Refrigerate and use with in a few days. Cover the tips loosely with a plastic bag.

To store asparagus flat, trim them bottom ends, wrap the ends in damp paper towels, then into a plastic zip bag.

Roast Asparagus | AFoodCentricLife.com — Roast asparagus with prosciutto, lemon zest, Parmesan.

Serving Suggestions

Here's way to dress up roast asparagus:

Sprinkle with grated parmesan cheese
Scatter toasted breadcrumbs (regular or gluten-free) over the top for a little crunchy texture.
Add chopped crisp bacon or prosciutto.
Use your favorite chopped nuts like walnuts, pine nuts, pecans, macadamia nuts, or toasted pumpkin seeds (pepitas).
Drizzle with hollandaise, a classic combination, served either warm or chilled.
Try this homemade herbed mayonnaise.

📖 Recipe

Steamed Artichokes with Lemon-Garlic Aioli

05/12/2011 by Sally Cameron 8 Comments

Steamed artichokes are one of my favorite seasonal appetizers: simple, special, and always a crowd-pleaser. If you've ever wondered how to steam artichokes, this easy method walks you through it. Serve them warm, at room temperature, or chilled with a creamy lemon-garlic dipping sauce, or try one of the other dipping sauce options below.

With their earthy, nutty flavor, I've loved artichokes since I was a kid. While spring is their peak season, it's the perfect time to make steamed artichokes at home. Serve them with a quick mayonnaise-based lemon-garlic dipping sauce (or melted butter) and plenty of napkins. And don't miss the best part-once you scoop out the fuzzy choke, the tender artichoke heart is the final reward.

Steamed Artichokes Recipe Snapshot

Simple and seasonal - An easy appetizer you can serve warm, room temperature, or chilled.
Easy method - Clear prep, steaming tips, and doneness cues so anyone can make them confidently.
Dipping sauce ideas included - Make the lemon-garlic aioli (in the recipe card) or try other sauce options for variety.

Ingredients You'll Need

Steamed artichokes

Artichokes - Look for artichokes that feel heavy for their size with tight, green leaves.
Lemon - Add to the steaming water for brightness and a clean, fresh flavor.
Oil - Use olive oil for classic flavor or avocado oil for a more neutral option.
Bay leaf - Gently perfumes the steaming water; dried or fresh works.
Black peppercorns - Adds subtle background flavor to the steam.
Herbs - Fresh thyme sprigs add a light, aromatic note.
Garlic - Crushed whole cloves lightly flavor the steaming water.

Lemon-garlic dipping sauce

Mayonnaise - Use your favorite mayo for a creamy base.
Lemon - Fresh juice (and a little zest if you like) for bright, tangy flavor.
Garlic - Fresh garlic adds that signature punch; microplane it for the smoothest sauce.
Mustard - Dijon adds tang and depth and helps the sauce taste "finished."
Herbs (optional) - Stir in chopped parsley, chives, dill, cilantro, or chervil for a fresh, herby finish.

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

Substitutions and Variations

Lime instead of lemon - Make a lime dipping sauce by swapping the lemon juice and zest for fresh lime.
Change the herbs - Vary the fresh herbs in the dipping sauce with parsley, chives, dill, or a mix.
Add a little heat - Stir in a touch of prepared horseradish for a gentle kick.
Use two kinds of Dijon - Combine creamy and whole-grain Dijon for extra texture and deeper flavor.

Chef's Tip: How to buy artichokes
Choose artichokes that are compact and plump, with tight green leaves, and that feel heavy for their size. Give one a gentle squeeze-if it squeaks, it's fresh. Avoid artichokes with leaves that are brown, dry, splitting, or flaring open (those are usually past their prime). One exception: winter-harvest artichokes may have light brown "scaling" from frost. They're not as pretty, but they still taste great.

How to Steam Artichokes

To prepare artichokes for steaming:

Trim the top - Cut off the top third of each artichoke (a serrated knife works best).
Trim the stem - Cut the stem flush with the base (or leave a short stem if you prefer).
Snip the tips - Use kitchen scissors to snip off the sharp points from the leaves.
Prevent browning - Rub the cut surfaces all over with a lemon half.

Chef's note: If you're prepping ahead, keep trimmed artichokes in a bowl of cold water with lemon until ready to steam.

Bright green raw artichokes in pan showing the fuzzy centers.

Steam Artichokes

You can steam artichokes two ways: directly in a pot with a few inches of water, or on a steamer rack.

Set up the pot - Choose a pot wide enough to hold the artichokes in a single layer. Place the artichokes stem-side up.
Add water + aromatics - Add a few inches of water (or, if using a steamer rack, add water just up to the bottom of the rack). Add lemon, herbs, and a drizzle of oil to lightly flavor the steam.
Cover and steam - Bring to a simmer, cover, and steam until tender. Check occasionally and add more water if needed so the pot doesn't run dry.

How long to steam artichokes: Steaming time depends on size. Small artichokes take about 20-25 minutes, medium 30-35 minutes, and large ones 40-45 minutes.

How to know artichokes are done: Pull on one of the outer leaves. If it releases easily, the artichoke is ready. You can also insert a knife into the base-it should slide in without resistance.

How to Serve Steamed Artichokes

After steaming, use tongs to lift the artichokes from the pot and let them drain (top-side down) for a minute or two. Transfer to a platter and serve with the dipping sauce. Set out a small bowl for discarded leaves. Once the leaves are eaten, scoop out the fuzzy choke to reveal the tender heart underneath.

If you want to serve them split versus whole, split the artichokes in half and remove the choke after cooking.

Best ways to serve artichokes:

As a simple appetizer - Serve warm or room temperature with lemon-garlic dip, melted butter, or olive oil and a squeeze of lemon and crunchy salt.
As a first course - Pair with a crisp green salad (peppery arugula is perfect).
As a side dish - Great with roasted salmon, grilled chicken, or steak.
Use the hearts - Chop leftover hearts into salads, grain bowls, pasta, or fold into an omelet or frittata.

Grilled Artichokes Option

Steam artichokes first, then halve, remove the choke, brush lightly with olive oil, and grill cut-side down for a few minutes for smoky, crisp edges.

Grilled artichokes on a platter with grilled lemons on teh side.

More Appetizer Recipes

Need a few more crowd-pleasers? These appetizer recipes are perfect for grazing, entertaining, or an easy pre-dinner nibble.

If You Make Steamed Artichokes

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

📖 Recipe

Simple Whipped Sweet Potatoes Recipe

10/29/2024 by Sally Cameron 17 Comments

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

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

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

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Why You'll Like This Recipe

Easy - Just peel, chop, steam, and whip.
Simple or dressed up - Add a little butter or sprinkle on some chopped nuts and herbs.
Make them ahead - Reheat for easy holiday and weeknight prep.
Nutritious - With a of that color, you know they are good for you.

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

Recipe Ingredients

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

Please see the recipe card for measurements and directions.

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

Substitutions and Variations

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

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

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

Recipe Instructions

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

A white cutting board with peeled orange sweet potatoes and their peels. — **Step 1: Peel potatoes.**

Cubed sweet potatoes in a glass bowl with wedges on the cutting board. — **Step 2: Slice the potatoes into planks about ¾" wide them crosswise into ¾" dice (cubes).**

A steamer basket filled with diced orange sweet potatoes. — **Step 3: Add sweet potatoes to a steamer basket and steam, 18-20 minutes until very soft.**

Cooked diced sweet potatoes ready to be whipped or mashed. — **Step 4: Potatoes should be very tender when ready, easily pierced withe the tip of a paring knife.**

Whipping sweet potatoes with a hand mixer until smooth in the cooking pot. — **Step 5: Drain off cooking water and whip hot sweet potatoes with a hand mixer in the same pot, adding butter, salt, pepper, and any add-ins if desired.**

Whipped sweet potatoes ready for serving in a gray bowl. — **Step 6: Whipped sweet potatoes ready for serving with garnishes.**

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

Tips for How to Cut Sweet Potatoes

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

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

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

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

Serving and Storage

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

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

Freezing Leftovers

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

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

More Holiday Side Dish Recipes

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

⭐️Did You Make This Recipe?

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

Originally published 10-30-2011, now updated.

📖 Recipe

How to Make White Chocolate Mousse

12/11/2011 by Sally Cameron 7 Comments

Rich and creamy this white chocolate mousse was a holiday favorite at my catered events. Smooth white chocolate, refreshing peppermint, velvety cream cheese, and fluffy whipped cream blend into a luscious mousse that's perfect for the season. Just the right amount to satisfy a post-dinner sweet tooth, this dessert will delight your family and friends. Make it ahead of time for easy serving.

White chocolate peppermint mousse in white ramekins sprinkled with crushed peppermints.

This white chocolate mousse is the perfect dessert for holiday celebrations. Luxuriously rich and creamy, it only takes a small serving to satisfy your sweet tooth, making it an ideal finale to a big dinner. Light and elegant, it's just enough indulgence without leaving you feeling too full, and the peppermint flavor is refreshing. Garnish with crushed peppermint candies or sparkly red sprinkles for a festive touch.

Why You'll Love White Chocolate Mousse

It's creamy, rich, and light.
Easy to make ahead of time.
Great for holiday parties and entertaining.
The peppermint is a nice surprise but you make other flavors.
No eggs.

For another creamy mousse recipe, try this easy pumpkin mousse.

Ingredients You'll Need

Butter: Use unsalted butter.
White chocolate: My favorite is the 35% Valhrona for the quality and taste. Buy it in blocks or pieces (called feves or discs).
Cream: You need heavy whipping cream.
Extract: Peppermint extract used for baking and flavoring.
Sweetener: Either agave syrup or sugar-free simple syrup
Cream cheese: Get the block of cream cheese, full fat, not low fat, not the tub or whipped.
Optional Garnishes: Peppermint candies crushed fine (sometimes called peppermint snow) or red sugar sprinkles.

Here's another one of my favorite dessert recipes, this creamy light lemon mousse.

Chef's tip: To make your own "peppermint snow" for garnish, place peppermint candies in a zip bag and finely crush with a rolling pin (or buy crushed peppermint candy). Another option is placing them in a food processor and pulsing until it's fine.

Substitutions and Variations

Make white chocolate mousse in different flavors.

If you don't like peppermint, use vanilla extract and change up the garnish to a different colored sugar sprinkle or even dark chocolate sprinkles or chocolate shavings.
Make a white chocolate coconut mousse with coconut extract and toasted coconut for the garnish.
Use almond extract and finely chopped toasted almonds.

For a super easy chocolate mousse, try this 5 minute Chocolate Mousse recipe.

About White Chocolate

Is white chocolate really chocolate? It depends on whom you ask. Purists will argue that it's not really chocolate, others argue that it is. White chocolate is made with sugar, cocoa butter, milk products, vanilla and lecithin. White chocolate simply swaps out the cocoa solids of regular dark chocolate for milk solids, and it has lots of cocoa butter.

White chocolate can be very sweet, and if not good quality, can taste waxy (plastic-y), chalky, and cheap. That's why you've got to get a top quality brand.

After trying several, my favorite (and it's usually top rated) is the French brand, Valrhona. They make 35% cacao white chocolate (bar or coins) that are sweet and creamy, not waxy. It's available at Whole Foods, better grocers, some cooking stores and online.

Four white ramekins of white chocolate mousse topped with crushed peppermint candy garnish on a tray.

Chef's tip: How to create a double boiler. Place a medium saucepan filled with a few inches of water over medium heat. When the water starts to simmer, place a stainless steel or glass bowl on top of the pan. The bottom of the bowl should not touch the water. Why do this? It's a gentle way of melting chocolate and other sensitive ingredients.

How to Make White Chocolate Mousse

Step 1: Slowly melt the white chocolate with unsalted butter over a barely simmering double boiler. This gently melts the chocolate and butter. Do it too fast and your chocolate will be grainy.

Step 2: In a separate bowl whip the heavy cream to stiff peaks. Add the peppermint extract, sweetener, and salt. In the bowl with the cooled white chocolate, add the cream cheese and whip until smooth.

Step 3: Fold the whipped cream, white chocolate, and cream cheese together by hand with a flexible spatula. Cover the mousse and chill for a few hours to stiffen up before serving if you are piping. Otherwise it can be served soft.

Serving and Storage

To serve white chocolate mousse, I use 2 ounce ramekins because it's rich and just a little satisfies a sweet tooth. Sprinkle with the finely crushed peppermint candies or red sugar crystals as a beautiful accent and festive touch.

White chocolate mousse lasts 3 to 4 days stored in the refrigerator in an airtight container. The mousse's texture may start to lose some of its fluffiness over time, so for the best taste and texture, aim to serve it within 1-2 days at best.

Recipe FAQs

Why did my mousse turn out grainy?

Grainy mousse can happen if the chocolate isn't fully melted or if it's over-mixed with the whipped cream. Be gentle when folding the ingredients to keep the texture smooth.

How do I get the mousse to set properly?

Chill the mousse in the fridge for 2-4 hours before serving. This allows it to firm up to the perfect consistency.

What should I do if my mousse is too thick or heavy?

Loosen or lighten a heavy mousse by folding in a little more whipped cream or gently stirring in a spoonful of milk. This should help soften the texture.

How do I prevent the chocolate from seizing?

Melt it slowly and gently, and keep any moisture or water away from it as it causes chocolate to seize. Be patient with the melting process, and use a double boiler which can be more controllable than the microwave. While it's melting, stir occasionally to keep chocolate from overheating.

More Decadent Holiday Dessert Recipes

From lemon to chocolate or vanilla, from rich to light, try some of these decadent desserts.

⭐️Did You Make This Recipe?

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

Originally published 12-11-2011, now updated for you.

📖 Recipe

Belgian Endive with Herbed Cream Cheese

12/27/2011 by Sally Cameron 10 Comments

Belgian endive filled with herbed cream cheese makes for an easy, elegant appetizer perfect for holiday gatherings. With fresh, vibrant flavors, these bites offer a lighter, refreshing alternative to richer appetizers with bread, cheese, and meats. Prepare the creamy herb filling ahead of time, then simply fill the endive leaves before serving. If you haven't tried beautiful endive yet, this is the perfect recipe to start!

Endive leaves stuffed with herbed cream cheese on a white platter.

When I'm catering parties and my clients want a crudités platter as appetizers, I pair Belgian endive with my version of Green Goddess dip. Here, I'm using cream cheese as the base. The flavors burst with fresh herbs and lemon against the crisp and pleasantly bitter leaves.

Packed with fresh tarragon, parsley, dill, chives, and a little lemon, pipe the filling into Belgian endive leaves for an elegant presentation. If you can find chervil, that's good too.

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Why You'll Like This Recipe

Endive leaves make terrific scoopers for dips and vessels for filling.
They light and elegant but different and so tasty.
Belgian endive is good for you and comes in both red and white with pale yellowish green edges.

Here's another cream cheese based dip that works as a filling, my easy smoked salmon dip.

Recipe Ingredients

Belgian endive: Buy large heads, not small ones, and you need more than you think because of how the leaves taper into smaller pieces. Save the small ones for snacking or adding to salads.
Cream cheese: Use full fat or light.
Shallot: A member of the onion family with great flavor.
Sour Cream: Either full fat or low fat, but full fat offers more flavor.
Mayonnaise: Use your favorite.
Lemon: You need both zest and juice.
Herbs: Fresh tarragon, dill, parsley, and chives. Stay with the softer herb varieties.
Anchovy paste: Honestly, it's not fishy in the recipe but adds a salty depth of flavor. The tube stuff is different than anchovy fillets. Optional (but be brave).

For measurements, salt and pepper (black pepper or white pepper), please see the recipe card.

Chef's note: What is endive? Prized around the world, endive is the elegant member of the chicory family. This family includes escarole and curly endive, most often used for salad greens. For more information, check out the Discover Endive website.

Substitutions and Variations

To add more flavor try garnishing with crisply crumbled bacon or smoked salmon. A sprinkle of pomegranate arils is festive, offering tasty variations.
For vegan and non-dairy needs, substitute a plant-based cream cheese, sour cream, and vegan mayonnaise such as Vegenaise or Sir Kensington.

Endive leaves stuffed with herbed cream cheese.

Recipe Instructions

Set the cream cheese out to soften for at least and hour or two. It will be easier to blend when soft.
Chop the shallot and herbs.
When the cream cheese is soft, place all ingredients in a bowl and mix well until smooth with a whisk or flexible spatula. You can also use a food processor.
Taste and adjust the seasoning with salt and white pepper.

You can use ground black pepper but the white disappears nicely in this recipe. Make the cream cheese filling a few hours ahead or a day or two ahead of time.

Serving Suggestions

To make Belgian endive leaves look like the photos, use a disposable piping bag and a large star piping tip or plain piping tip.

For an easier, more casual presentation, spoon cream cheese filling into a bowl to use as a dip. If the cream cheese filling is too stiff to scoop, thin it with a little milk until is it scoop-able. Serve with the endive leaves or raw veggies and crackers. Spread it on a sandwich or use it in a wrap, like this turkey wrap.

The herbed cream cheese will last 4-5 days in the refrigerator well covered.

Recipe FAQs

How do I prevent the endive leaves from browning?

Trim the endive leave ends just before serving to avoid browning, and keep the leaves chilled until use.

Can I make this dairy-free?

Yes, use a plant-based cream cheese instead of dairy cream cheese, vegan sour cream, and a vegan mayonnaise for dairy-free stuffed Belgian endive leaves.

Can I assemble the appetizers in advance?

Fill the leaves shortly before serving to keep them crisp and prevent the filling from softening the leaves.

How many endive leaves should I plan per person?

It depends on what else you are serving for appetizers or snacks. Plan for about 3 leaves per person. If this is a part of a big appetizer buffet, maybe two per person.

More Terrific Appetizer Recipes

Whether you are looking for dip recipes or something a bit more, check out these recipes and the appetizer recipes index page for lots more ideas!

⭐️Did You Make This Recipe?

If you make Belgian endive stuffed with herbed cream cheese, 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

Mushroom Tomato Sauce

01/22/2012 by Sally Cameron 5 Comments

Rich and hearty, you will never guess this mushroom tomato sauce has no meat. Big umami flavors from the mushroom and tomatoes plus lots of fresh herbs makes for a delicious pasta sauce over any type of pasta. I make double batches and freeze it in jars, always handy for a quick and satisfying dinner. Love mushrooms? You'll love this sauce.

Rich and hearty pasta sauce with mushrooms over fettuccine noodles in a white bowl.

Parsley is often relegated to the role of supporting actor as simple garnish. In this mushroom tomato sauce, parsley plays a foundational role. The parsley lends fresh herbal flavor to this meatless but meaty-tasting sauce filled with mushrooms, tomatoes, garlic, onion, celery and herbs.

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Why You'll Like This Recipe

A hearty, meaty mushroom sauce for pasta without meat.
Make it ahead and freeze it.
Full of mushrooms, herbs, and tomatoes, for big flavors.

An added benefit, parsley is good for you! For your immune system, digestion and more.

Recipe Ingredients

Your shopping list for mushroom spaghetti sauce:

Olive oil: For flavor and sautéing.
Parsley: Use Italian parsley, curly parsley, or a combination. Be sure it's really fresh and bright green.
Onion: The flavorful, aromatic base for soups, sauce, and many dishes. White, brown, or yellow onions.
Celery: Helps develop a savory depth of flavor.
Garlic: A must for flavorful pasta sauce. Fresh is best but the tube in a tube is pretty good.
Mushrooms: Buy either common white mushrooms or brown mushrooms.
Tomatoes: Both canned crushed tomatoes and tomato puree.
Dried herbs: dried basil and dried oregano, or use a dried Italian herb blend.
Wine: Either dry red or dry white wine, or for no wine use water or broth.

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

Substitutions and Variations

Use fresh herbs instead of the dried.

Recipe Instructions

For faster prep work, a food processor comes in handy. If you have one but don't use it much, here is your chance to put it to use. No food processor? Prep the vegetables by hand with a chef's knife.

Step 1: Strip leaves from two to three large bunches of parsley, discarding the stems. Wash parsley leaves in cool water and dry on layers of paper towels, kitchen towels or in a salad spinner.

Step 2: Chop the parsley fine in a food processor with the steel knife. The trick is to drop the dry herbs in through the feed tube while the machine is running. If chopping by hand, totally dry herbs chop easier than wet or damp herbs.

Step 3: Add roughly chopped onion and celery to the parsley in the work bowl and pulse to chop, or chop buy hand. Remove to a medium bowl. Change out the food processor attachment to a slicing blade and slice the mushrooms. Remove the sliced mushrooms and add to the bowl.

Sliced mushrooms and chopped herbs in a large pot cooking for pasta sauce.

Step 4: Once your prep work is done, the sauce is easy to complete by simmering the ingredients in a pot until thick and the flavors are melded together.

Serving Suggestions

Serve mushroom tomato sauce simply over your favorite noodles for an easy, healthy dinner. It's tasty over spaghetti squash noodles too.

Use it to top stuffed pasta shells or over crisp chicken cutlets for a twist on my easy Chicken Parmesan. It's a versatile sauce, and extra freezes well.

Pasta in a white bowl topped with mushroom marinara on a dinner table.

📖 Recipe

Stuffed Portobello Mushrooms

06/05/2012 by Sally Cameron 35 Comments

Stuffed portobello mushrooms are hearty, savory, and satisfying enough to serve as a vegetarian main dish. Large mushroom caps are filled with sweet roasted tomatoes, creamy goat cheese, garlic, herbs, and a splash of balsamic, then baked until tender. Serve them on a party platter, with a green salad for a meatless dinner, or alongside roasted steak, chicken, or pork for a bright, savory side.

Suffed portabello mushroom with tomatoes and goat cheese on cloth napkins.

While working in a steakhouse kitchen, I learned a simple prep trick for large portobello mushrooms: trim the tough stems and gently scrape out the dark gills to create a neat cavity for filling. I brought that technique home and built this recipe around it, filling the mushrooms with oven-roasted tomatoes, tangy goat cheese, garlic, and fresh herbs, then baking them until tender and savory.

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Stuffed Portobello Mushrooms Recipe Snapshot

Meaty, no meat - Umami-rich portobello caps have steak-like heft, making them a satisfying vegetarian main or hearty appetizer.
Make-ahead friendly - Stuff ahead and refrigerate, then bake when guests arrive for stress-free timing.
Beautiful presentation - Big stuffed portobellos look gorgeous on a platter with minimal effort and disappear fast.

Ingredients You'll Need

These oversized stuffed mushrooms are so good, and the prep is simple once you know how to clean the caps and create space for the filling.

Portobello mushrooms - Use large, firm caps about 4 inches across.
Tomatoes - Oven-roasted tomatoes add rich, concentrated flavor, but fresh tomatoes work too.
Oil - Use extra virgin olive oil or avocado oil.
Lemon juice - Adds bright acidity for balance.
Shallot - Adds subtle sweetness and savory depth.
Garlic - Fresh garlic adds aromatic flavor.
Goat cheese - Use plain or herbed goat cheese.
Fresh herbs - Thyme, parsley, and chives add fresh flavor and color.

Chef's tip - What are Portobello Mushrooms? Portobello mushrooms, sometimes spelled portabella, are mature cremini mushrooms - the same mushroom, just larger. Their dark brown caps, usually about 4 inches across, have a deep, earthy aroma and meaty texture that stands up well to stuffing. Unlike smaller mushrooms, portobellos are sold with exposed gills. I scrape them out because a clean cavity makes a neater, more appetizing vessel for the filling.

Substitutions and Variations

All of these variations have so much flavor, so be creative and do what sounds good. Next time, try one of these:

Short on time - Use chopped fresh tomatoes or chopped sun-dried tomatoes instead of oven-roasted tomatoes.
Cheese swap - Replace goat cheese with mozzarella and spoon a little marinara over the top before baking for a pizza-style stuffed mushroom.
Add protein - Stir in cooked, crumbled Italian sausage, or finely chop cooked sausage links for better texture.
Add greens - Fold in chopped fresh spinach or baby arugula for color and freshness.
Make them vegan - swap the goat cheese for a herbed cashew cheese or a seasoned tofu-ricotta and add nutritional yeast for extra savory flavor.

Chef's Tip: Why Remove the Gills?
Scraping out the dark gills creates more room for filling and gives the stuffed mushrooms a cleaner, more appetizing look. A small spoon works perfectly.

How to Make Stuffed Portobello Mushrooms

Start by cleaning the mushrooms. Gather your ingredients.

How to Clean Portobello Mushrooms

Wipe the outside of each mushroom cap with a damp paper towel to remove any surface dirt.
Remove the stem by gently pushing it side to side until it pops out. Trim any remaining tough bits with a paring knife so the inside of the cap is flat.
Discard the stems or save them for mushroom broth and freeze until you have enough.
Use a teaspoon to gently scrape out the dark brown gills from the inside of each cap, creating a clean cavity for the filling.

Stuff Portobellos and Bake

Brush with olive oil, broil for a few minutes, then fill with roasted tomatoes, crumbled goat cheese and herbs. Place on a rimmed baking sheet lined with parchment paper in a single layer and bake for about 12 minutes.

Hot to Make Roasted Tomatoes

A baking tray of fresh cherry tomatoes ready for the oven.

Make these ahead to save time. Find the recipe for the oven roasted tomatoes here. They take about 25 minutes and will last a few days in the fridge. You need a pound of cherry or grape tomatoes, fresh thyme, olive oil, salt, and pepper. For exact ingredients see the bottom of the recipe card.

Slice the tomatoes in half, place in a medium bowl and toss with the olive oil, garlic and lots of fresh chopped thyme. Roast on a rimmed baking sheet covered with parchment paper and roast 25 minutes

A white bowl of red and gold roasted cherry tomatoes with fresh thyme leaves.

Serving Stuffed Portobello Mushrooms

Serve over cooked quinoa, brown rice or a wild rice blend, or cauliflower rice to turn the mushrooms into a complete meal.
Serve as a vegetarian main course with a simple green salad and crusty gluten-free bread.
Pair with grilled or roasted steak, pork chops, chicken, or salmon for a hearty vegetable side dish.
Drizzle with homemade pesto just before serving for a fresh basil finish that complements the goat cheese and tomatoes beautifully.
Finish with a little balsamic glaze and extra fresh herbs for an easy appetizer or party platter.

Leftovers

Refrigerate leftover stuffed portobello mushrooms in an airtight container for up to 3 days. Reheat gently in a 350°F oven until warmed through for the best texture. Microwaving can make them soggy. Stuffed portobellos do not freeze well.

More Recipes With Mushrooms

Need more of a reason to eat mushrooms? Try these!

Did You Make This?

If you make stuffed portobello mushrooms, please let me know by leaving a comment. I love hearing from you, and your comments help other readers too.

📖 Recipe

Brussels Sprouts with Balsamic Vinegar

11/03/2023 by Sally Cameron 11 Comments

Roasted Brussels sprouts with balsamic vinegar are the side dish that turns even veggie skeptics into fans. Roasting brings out their nutty, caramelized flavor, while a drizzle of balsamic glaze adds a glossy finish and a touch of sweet-savory depth. They're easy enough for a weeknight dinner yet elegant enough for your holiday table - all ready in about 30 minutes.

A white bowl of balsamic glazed Brussels sprouts with a serving spoon.

Brussels sprouts often get a bad reputation, but when roasted properly, they become crisp on the outside, tender inside, and deeply flavorful. The natural caramelization pairs perfectly with balsamic vinegar's tangy sweetness, creating that irresistible balance of savory and sweet. Whether you serve them alongside roast chicken, pork tenderloin, or your holiday turkey, this easy roasted side is always a hit.

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Why You'll Love Balsamic Brussels Sprouts

Simple ingredients, big flavor - Just Brussels sprouts, olive oil, and balsamic vinegar-an easy recipe anyone can master.
Mostly hands-off - Roast them in the oven while you prep the rest of dinner.
Prep-friendly - Trim and refrigerate the Brussels sprouts a day ahead for faster weeknight cooking.
Balsamic glaze your way - Use store-bought, make homemade balsamic glaze, or a syrupy balsamic vinegar for the same sweet-savory finish.

Love Brussels sprouts? Add lemon thyme Brussels sprouts or brussels sprouts with pancetta to your menu too.

Ingredients You'll Need

Bright green Brussels sprouts with herbs, Balsamic vinegar, and seasonings on a marble counter.

Brussels sprouts - Choose fresh, firm sprouts that are similar in size so they roast evenly. Larger ones are easier to trim and get beautifully caramelized edges.
Olive oil - Extra virgin olive oil adds rich flavor, but avocado oil or another neutral, high-heat oil works well too.
Fresh thyme - Fresh herbs give the best result in roasted Brussels sprouts.
Balsamic glaze - This is simply balsamic vinegar reduced to a syrupy consistency so it clings beautifully to the sprouts. You can use store-bought glaze, make your own by reducing balsamic vinegar, or try my homemade version (linked below).

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

Chef's Tip - Buying Brussels Sprouts
Choose medium to large sprouts since you'll trim the ends before roasting. Look for bright green heads with no black or brown spots and avoid any with withered or yellowed edges-those are signs of age or mold. The sprouts should feel firm and dense, not soft. While Brussels sprouts sold on the stalk look charming, I skip them because the sizes vary so much. Consistent size means even roasting and better results. Sprouts are available year-round, but their peak season runs from fall through early spring.

The balsamic glaze is also terrific with other vegetables, like these easy roast carrots.

Substitutions and Variations

Fresh herb swaps - If fresh thyme isn't available, use fresh oregano, marjoram, or savory for a similar herbal lift.
Dried herbs - Not ideal since they need time to rehydrate, but if that's what you have, use them. The flavor will still be good-just a bit softer.

If you love brussels sprouts, try sliced Brussels sprouts as a warm salad.

Chef's Tip - Choosing the Right Balsamic Vinegar

No matter which you choose, the key is balance: sweet, tangy, and rich enough to glaze without overpowering.

Aged balsamic vinegar - Higher-quality, barrel-aged balsamic vinegar has a natural syrupy texture and deep, complex flavor. It's worth splurging on at least once - a little goes a long way. Here's one of my favorite balsamic vinegars that won't break the bank.
Store-bought glaze - Convenient and affordable, but always check labels for added gums or thickeners that can make the texture gummy.
Good middle ground - Trader Joe's balsamic glaze and several Amazon options strike a nice balance between price and quality, perfect for everyday cooking.

How to Make Brussels Sprouts with Balsamic Vinegar

Pre-heat a hot oven to 400°F and line a sheet pan with either parchment paper or aluminum foil for easy clean up.

Prepping Brussels sprouts on a black cutting board with knife. — **Step 1: Trim root end, peel off any discolored or loose leaves, slice brussels sprouts in half top to bottom.**

Sliced Brussels in a glass bowl with seasoning and olive oil. — **Step 2: Toss with oil, herbs, and seasonings.**

Brussels sprouts laying flat for roasting on a baking sheet tray. — **Step 3: Lay sprouts flat side down on the sheet pan in a single layer and roast until golden brown. Check at 20 minutes.**

Roasted Brussels sprouts on a half sheet baking tray.

Serving Suggestions

Balsamic Brussels sprouts pair beautifully with roast chicken breasts, roast pork tenderloin, or holiday turkey. They're an easy, elegant side dish that fits equally well at weeknight dinners or festive gatherings. Try them alongside fluffy mashed potatoes or herb-roasted carrots for a classic fall or holiday meal.

Garnishes for Brussels Sprouts

Add a drizzle of balsamic glaze right before serving for extra flavor.
Sprinkle with chopped fresh parsley for color and freshness.
Add crisp crumbled bacon for smoky richness.
Finish with finely grated Parmesan cheese for a savory touch.

How do I store and reheat roasted Brussels sprouts?

Store leftover Brussels sprouts in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a sheet pan in a 400°F oven or air fryer for about 5 minutes until hot and crisp again. Avoid the microwave - it steams them and softens the crispy edges.

Recipe FAQs

What is the best oil to use for roasting Brussels sprouts?

Extra-virgin olive oil is my top choice - it's a healthy fat that adds flavor and helps the Brussels sprouts caramelize beautifully. Avocado oil is another great option with a higher smoke point. Avoid generic "vegetable oil," which is highly processed, industrially produced, GMO soy oil.

Are roasted Brussels sprouts healthy?

Absolutely! Brussels sprouts are a nutrient-dense cruciferous vegetable (in the same family as broccoli, cauliflower, and kale). They're high in fiber, antioxidants, and vitamins C and K for immune and bone health, and roasting brings out their naturally sweet, nutty flavor without needing much oil or sugar.

How long do I roast Brussels sprouts for?

Cooking time depends on size and oven temperature. Halved Brussels sprouts roast evenly and faster - about 20-25 minutes at 400°F, or until tender and lightly browned when pierced with a paring knife. Roast them cut-side down for the best caramelization.

More Tasty Side Vegetable Recipes

For more recipe ideas, check out the vegetable recipes and side dishes category page.

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

📖 Recipe

Low Sodium Vegetable Broth

01/13/2013 by Sally Cameron 24 Comments

Learn how to make fresh, flavorful low sodium vegetable broth at home for superior results every time. Why settle for store-bought boxes, cans, or cubes loaded with high sodium and artificial flavors when you can whip up a healthier, tastier alternative in an hour? With easy-to-follow instructions for both the Instant Pot and stovetop, you'll have a versatile, nutrient-packed broth perfect for soups, stews, and more. Say goodbye to off flavors and hello to homemade goodness made from wholesome, simple ingredients.

Golden homemade broth on a counter with onions, carrots, celery, and parsley.

My low sodium vegetable broth takes minutes in an Instant Pot or pressure cooker, and 30-45 minutes on the stove top. Use it anywhere you use broth. It's great in soups and stews, risotto, and for cooking rice and quinoa. Make a batch and freeze it in portions. Skip the sodium and add the salt that you want to the final recipe for more control.

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Why You'll Love Low Sodium Vegetable Broth

Easy to make with superior results to store bought stuff.
Make it on the stovetop or Instant Pot.
Great for soups, rice, risotto, and sipping.
No salt added.

Ingredients You'll Need

Water: Use filtered water for the cleanest, healthiest vegetable broth.
Tomatoes: Large fresh red tomatoes add color and flavor
Onion: Yellow or brown onions work well. Skip red onions unless you want a pink or red broth.
Garlic: Get a whole head of garlic (optional).
Mushrooms: Either white or brown fresh mushrooms, also help to deepen the flavor and add "umami" as do the tomatoes.
Carrots: Large orange carrots. Buy them with the tops on for fresher carrots.
Leeks: Green tops from 2 leeks, save the white part to cook with or use 1 whole leek.
Celery: Fresh ribs, no leaves.
Bay leaf: Adds depth of flavor, fresh or dried.
Herbs: Fresh parsley and fresh thyme.
Pepper: Dried black whole peppercorns.

For more terrific broth recipes try my roasted turkey broth, Instant Pot chicken broth, or chicken bone broth.

Chef's tip: Why make vegetable broth? Read labels on store brands of vegetable broth. Some contain high fructose corn syrup, partially hydrogenated oils, sugar, high sodium levels, dextrose, yeast extract, hydrolyzed soy protein, and flavor-enhancing food additives, MSG and mystery flavorings. Some are made from powdered vegetables. This is why I make homemade vegetable broth!

Recipe Instructions

First choose your method: stovetop or Instant Pot. Both take and hour or less.

Instant Pot Method

Step 1: Add water and all ingredients to the pressure cooker. Choose the broth setting and set for 15 minutes. Lock the lid on and start.

Step 2: When time is up, hit the cancel button and use the natural pressure release method, allowing pressure to decrease gradually, giving the vegetables more time to infuse their flavors into the broth. It also prevents splattering or mess when dealing with hot liquid.

If you're short on time, allow a natural release for 15-20 minutes then manually turn the vent to open and release the pressure being very careful of hot splattering broth. Put a towel over the top.

Stovetop Method

For stovetop method simply add the water, all vegetables, herbs, and peppercorns to a large pot, bring almost to a boil, turn down the heat to simmer and cook for 30-45 minutes. Do not cook longer to avoid bitter broth.

Strain off the broth and chill vegetable broth in an ice bath in the sink. When cool, package and freeze in portions if desired.

Chef's tip: Never add salt to broth when cooking; add it to the dish you are preparing when cooking for the best control and seasoning.

Homemade Vegetable Broth| A FoodCentricLife.com

How to Use low Sodium Vegetable Broth

Use vegetable broth wherever you would use another broth, such as chicken broth, or water.

Swap vegetable broth for water when cooking rice or quinoa for more flavor and nutrition.
Make terrific risotto!
Use in soups, stews, casseroles, wherever broth is called for.

NOTE! Remember, if you taste the broth after cooling it may taste bland as it has no salt. To sip and taste, add a little salt, as you would for whatever dish you are using the broth in.

Storage

Vegetable broth lasts up to 5 days in the refrigerator and 3-6 months in the freezer. Be sure to label and date your containers. I love to freeze broth in these silicone molds. Store the broth in them until needed or pop the frozen cubes out and place in a freezer-safe bag.

Recipe FAQs

Can I add salt to my broth?

Do not add salt so you can add the right amount of salt to the final dish the broth is going in to. Any chef will tell you, the general rule is never salt homemade broths.

Should I peel the vegetables?

No need to peel vegetables like carrots or tomatoes. Be sure all vegetables are thoroughly clean. The peels add nutrition and flavor. Onion skins add color to the vegetable broth (but no flavor) so use them. Skip celery leaves as some people find them bitter.

Can I use vegetable scraps?

Vegetables scraps are usable for vegetable broth. Save them as you cook in the refrigerator or freezer. Be sure they are clean and fresh. Don't use them if they are beyond usable. You want quality broth, not broth made with junk. You can also add scraps in to the fresh veggies you are using.

More Broth Recipes

Homemade broth is so much better than store bought. so if you've never made them, give them a try! It's worth the effort and they freeze beautifully. I always have a freezer full.

Did You Make This Recipe?

If you make vegetable broth, 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

Orange Creme Brulee

02/11/2013 by Sally Cameron 1 Comment

Orange crème brûlée takes the classic French custard dessert to a whole new level. With its smooth, creamy texture and signature caramelized sugar top, this version is infused with fresh orange zest and a hint of ginger for a flavorful twist. If you're looking for a unique take on crème brûlée, this orange crème brûlée recipe is easy to make and irresistibly delicious. Let me show you how to create this citrusy spin on a timeless favorite.

Focusing on a healthy diet doesn't mean giving up desserts like creme brulee. Keep it for special occasions and keep the portions small. Another tip, use big flavors so that just a few bites will satisfy. Once you find out creme brulee is easily made at home, it's fun to make for holidays and celebrations to wow your family and friends.

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Why You'll Like This Recipe

A tasty twist on a classic (instead of vanilla).
A mini size is a small indulgence.
Easy if you follow my directions.

If you love the flavor of orange, try this easy orange almond cake.

Recipe Ingredients

Heavy whipping cream: A high butterfat content is needed for making a custard. Also called heavy cream. They are the same. Look for the word "heavy" on the label, not just cream.
Sugar: You need regular sugar to sweeten the custard and coarse turbinado or Demerara sugar to "brulee' or burn the top to serve.
Grated orange zest: For a bright citrus flavor.
Ginger: Use finely grate fresh ginger or the jarred ginger.
Eggs: You only need the yolks, which sets the custard. Save the whites for cookies, frittatas, or other recipes.

Please see recipe card for measurements and details.

Chef's tip: Heavy whipping cream vs. whipping cream: what's the difference? Heavy whipping cream is richer, containing no less than 36% butterfat. On the other hand, whipping cream (no 'heavy' on the label) has a slightly lower fat content, 30-36%. Some dairies or creameries make their heavy whipping cream up to 40%, which is extra rich.

Recipe Instructions

Combine heavy cream and sugar in a small pan. Heat and whisk to melt the sugar. Infuse the cream with lots of fresh orange zest and ginger for 30 minutes. Strain out the zest and ginger. Whisk warm, flavored cream with egg yolks.

Line a large flat baking dish with a folded kitchen towel. The towel keeps the ramekins stable. Place ramekins on top of the towel in a flat layer and do not crowd them. Pour liquid custard into 2 ounce ramekins. Pour boiling hot water half way up the ramekins. This is called a water bath. It ensures gentle, even baking for a smooth, luscious custard.

Orange Ginger Cremem Brulee|AFoodCentricLife.com

Bake custard in a 300 degree (149 C) for approximately 35 minutes, or until the centers are just set and just a little bit wiggly. The best way to test is with a digital thermometer. It should register 170 degrees (76 C) . Don't worry about the little hole that the thermometer might leave. Your sugar will cover it. Cool, cover and refrigerate for up to 3 days.

How to burn creme brulee|AFoodCentricLife.com

Use a Blow Torch

To burn the sugar top, the best tool is a blow torch, because it melts the sugar quickly without warming the chilled custard. What I've found works best is a torch that locks onto a butane can. Skip the mini, underpowered ones from cooking stores.

The Best Sugar for Creme Brulee

To create the "brulee" or burnt top, you need a coarse, golden brown sugar. Look for either demerara or turbinado sugar.

Remove ramekins from the refrigerator. Blot any condensation on top of the custards with the edge of a paper towel. Put about a 2 teaspoons of sugar on each custard and tap it to cover completely. Pout off the excess sugar for a thin coating.

Light your torch and slowly move it over the sugar. If the sugar starts to burn to quickly pull back a bit. Start with a lower setting, not as intense of a flame, and don't get too close. When you have completed burning all of the sugar tops, serve and enjoy!

For a classic vanilla Creme Brulee recipe, try this one. And if you love the flavor of orange, try this orange almond cake. It's so easy and made in one pan.

orange ginger creme brulee|AFoodCentricLife.com

📖 Recipe

The Best Gluten Free Banana Bread

04/23/2013 by Sally Cameron Leave a Comment

Who doesn't love banana bread? It's a much loved classic recipe for good reason. But if you you eat gluten-free, you need a new recipe. Here is my modern recipe for the best gluten free banana bread.

gluten-free banana bread | Afoodcentriclife.com

Remembering my mom and all of the baking we did together, I overhauled her 1950's banana bread recipe. Out with the white flour, refined white sugar and nasty partially hydrogenated fat. In with gluten-free flour, coconut sugar and coconut oil. What a difference 50 years makes.

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Gluten-free Flours

There are many options for gluten-free flours: buy a gluten-free blend or make your own blend. I tested this recipe with both pre-blended and home-blended flours. You cannot go wring either way.

See notes at the end of the recipe card.

Branded Blends

For a purchased blend, I use Bob's Red Mill 1:1 Baking Flour (blue bag) with great results. I've also tried their All-Purpose GF flour blend and a brand called Cup 4 Cup. Each blend is a bit different (read the ingredient label) so your results might be a little different based upon your choice.

The flavor is great, tender crumb, slices beautifully.

Blending Your Own (option)

For the adventurous, creating your own blend requires teff flour, sweet rice flour, brown rice flour and sorghum flour plus cornstarch.

The difference? This loaf has a rich brown, almost chocolaty color, a tender crust, slices nicely and tastes fantastic. I realize you've got to love baking to do this version but I wanted to include it as an option.

You'll need a digital kitchen scale, a terrific and inexpensive addition to your kitchen. Weighing ingredients is more accurate and actually faster.

Baking Tools

I use a light silver colored, uncoated, heavyweight aluminized steel loaf pan. The one I use is made by Chicago Metallic and measures approximately 10″ x 5″. If your pan is a different size, you may need to adjust your baking time.

Lastly, a food processor makes it easy to mix sticky bananas, oil and other ingredients quickly and smoothly.

Instructions

Pre-heat the oven and grease your baking pan.

Blend the dry ingredients (flour, baking powder and soda, salt) in one bowl
Add the wet ingredients (bananas, sugar, oil, eggs, vanilla) to a food processor workbowl
Pulse the banana group until smooth, then add the dry ingredients and pulse until combined.
If you want to add the optional chopped nuts, pour the batter back into the bowl and fold in by hand.
Pour into the prepared baking pan and bake according to the recipe card.

To Serve

After removing the baked banana bread form the oven, cool it on a wire rack. Have a slice while it's still warm. It's so good. It will keep a room temperature a few days, then refrigerate or freeze what is left.

For another delicious gluten-free bread try this Irish soda bread.

📖 Recipe

Baked Feta Cheese (Easy Mediterranean Appetizer)

06/11/2013 by Sally Cameron Leave a Comment

Baked feta cheese is an easy Mediterranean appetizer made with a block of feta, olive oil, herbs, and a little red pepper, then baked until warm, soft, and creamy. Serve it with olives, roasted tomatoes, cucumbers, gluten-free crackers, or gluten-free pita. Make it the centerpiece of a simple mezze platter. It takes about 15 minutes in the oven and is perfect for easy entertaining.

Baked feta cheese as part of a mezze platter of appetizers.

When guests come for dinner, it's always nice to have something ready to nibble on. As dinner aromas drift from the kitchen and the wine starts to pour, this warm baked feta cheese appetizer gives everyone an easy, flavorful bite without adding stress for the cook. It's simple to prep ahead, quick to bake, and turns a few pantry ingredients into something that feels special.

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Baked Feta Cheese Snapshot

It's delicious, versatile, easy to do.
Easily changes with seasonal ingredients.
Great for get-togethers and appetizer needs.

For another cheese option, make these easy Caprese skewers with grape tomatoes, basil, and mini mozzarella balls.

Ingredients You'll Need

Baked feta cheese is terrific as a stand alone appetizer and a nice change from the standard cheese and crackers. For a bigger crowd, make baked feta part of fun appetizer party spread called a mezze platter in Mediterranean countries. Delicious to eat and beautiful visually.

Mediterranean appetizer tray called a mezze platter with baked feta cheese, prosciutto, olives, grapes, and crackers.

Feta cheese: Get a block of good tangy Greek feta made from a combination of goat and sheep's milk or all goat's milk. Cow's milk feta cheese works too.
Olive oil: To drizzle over the feta for baking. Use a nice fresh fruity one, or a Greek olive oil from koroneiki olives.
Fresh herbs: Use Greek oregano, mint, parsley and/or thyme leaves.
Red pepper flakes: To give your baked feta some spice and make it like a more Greek baked feta mezze dish called Bouyiourdi.

What to Serve With Baked Feta (Serving Options)

There are more things you could add to the baked feta depending on how many mouths to feed but this gives you lots of ideas for creating your own spread.

Olives: Black Greek olives (kalamata, get the pitted) or green castelvetrano olives, buy them at the store or marinate your own.
Grapes: Red and green provide nice color.
Meat: Roll some prosciutto, speck (smoked prosciutto), and coppa are my favorites.
Nuts: Almonds, raw or roasted. Marcona almonds are great too.
Hummus: Homemade hummus is easy to make, or get a store variety.
Meat: Prosciutto pr Speck are good options, roll lengthwise so they are easy to pick up and display on the platter. Small Greek meatballs called keftedes (kef-teeds) are a mainstay of Greek family gatherings.
Dolmas: Stuffed grape leaves, they comes in cans and jars.
Tzatziki: A famous Greek dip made with thick Greek yogurt, herbs, olive oil and lemons. Make it yourself with my homemade tzatziki sauce recipe.
Ciliegine: For another cheese option, serve small balls of mozzarella cheese called ciligene, either plain or marinated.
Vegetables: Either raw, grilled, or roasted.

Another great option is hummus, like this roasted red bell pepper hummus recipe.

How to Make Baked Feta Cheese

Use an oven-safe baking dish or baking casserole large enough to fit the cheese or cheeses if you are baking multiple blocks. Choose a size with just enough space around the cheese. If you are adding items to bake such as small tomatoes or olives, be sure there is enough space. Choose a nice enough dish to serve directly from.

A block of feta cheese in a baking dish with olive oil and herbs, ready to bake. — **Step 1: Add the block of feta to a small baking casserole, drizzle with olive oil and sprinkle with herbs and red pepper. Bake for about 20 minutes at 375°F until soft then serve while hot.**

Close up of baked feta cheese on a tray with grapes and crackers.

Planning Ahead

To create your Mediterranean platter in advance, get all of the components ready to arrange. Place them in an interesting variety of small bowls. If serving grapes, wash and trim them into small clusters. Cover the small bowls with plastic film and refrigerate if needed for the item. When you are ready to serve, arrange all of the components on your serving platter or a big tray.

More Appetizer and Get-Together Recipe Ideas

Whether you're having a party or watching the game with friends and family, try these spread ideas to keep everyone happy and well fed. For more ideas check out the appetizer recipe archive.

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If you make baked feta, please comment, and let me know ti came out and what you did. I love hearing from you, and your comments help other readers. Thanks for supporting my site.

📖 Recipe

Gluten Free Waffles (Crisp & Golden)

05/08/2023 by Sally Cameron 4 Comments

These golden light gluten-free waffles are worth getting out of bed for. Skip the frozen waffles and make homemade for those mornings when only waffles will do. Crisp outside, fluffy inside, they are sure to be a hit. Freeze leftovers and warm them up for busy mornings. Dairy-free waffles option and sugar-free option too. Have them on the table in 30 minutes.

A stack of golden crispy gluten-free waffles with berries, maple and powdered sugar.

While testing this gluten free waffle recipe, I shared batches of waffles with the neighborhood. Everyone commented on the crisp exterior and light, fluffy center-and were surprised they're gluten-free. You don't need to be gluten-free to enjoy them; they're simply great waffles.

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Why You'll Love Gluten-Free Waffles

Ingredients for gluten free waffles recipe in small prep bowls on counter.

Crispy & fluffy - Golden edges, tender centers, gluten free.
Weekday-easy - One bowl; no whipped whites, no resting.
Freezer-friendly - Cool, freeze flat, then re-crisp in the toaster or oven.
Flexible - Dairy-free and sugar-free options that still brown and crisp.
Top-it-your-way - Berries, yogurt, nut butter, syrup, see ideas below.

For another hearty breakfast, try these naturally gluten-free buckwheat pancakes.

Ingredients You'll Need

Flour: I tested with King Arthur Measure for Measure gluten free flour with xanthan gum. Other GF flours may work fine, I have just not tested them. If your blend doesn't include xanthan, add about ¼ teaspoon per cup of flour.
Milk: Gluten-free waffles work with both dairy milk (low-fat or whole). For other milks, try almond milk. Coconut milk is another option (not straight canned but diluted).
Vanilla: Vanilla extract adds that perfect subtle sweetness and depth of flavor.
Eggs: Large eggs, un-cracked and clean.
Baking powder: Make sure it's fresh (check date); aluminum-free preferred (Rumford or Clabber Girl).
Butter or oil: Unsalted butter or ghee. For dairy-free, use a neutral oil or melted dairy-free butter. Substitutions below.
Sweetener: Granulated sugar or a monk fruit-allulose blend both work.

Please see the recipe card for measurements and salt.

Chef's Tip - Crisp outside, fluffy inside: Preheat the iron fully; use a neutral oil or melted ghee in the batter (both brown better without the water in butter), cook to deep golden, then keep warm for serving or cool on a wire rack to serve later and reheat-don't stack. Sugar-free batters brown lighter, so give them another minute or add 1-2 teaspoon oil.

Substitutions and Variations

For dairy-free fat: Use melted coconut oil, avocado oil, or this healthy neutral oil. Many people that are dairy-sensitive find they can use ghee or clarified butter as it's pure butterfat. Another option is plant-based butter.
For dairy-free milk: I've tested my gluten-free waffles recipe with almond milk and it works great. If you're using homemade almond milk, strain it for this recipe so it's fluid not creamy.
For gluten-free vegan waffles - I have not tested this recipe for a vegan waffle recipe, but using flax eggs or an egg replacer should work, along with almond milk and either coconut oil or melted unsalted plant-butter.

For another terrific breakfast treat, try these Dutch baby oven pancakes.

How to Make Gluten-Free Waffles

Set up: Pre-heat your waffle maker or waffle iron, set a nonstick cooking spray near it, pre-heated 200°F oven to keep finished warm waffles or serving (or a warming drawer). Place a baking sheet and a wire rack on top of it to hold the finished gluten-free waffles.

Sifting dry ingredients for waffles to aerate the flour and remove lumps. — **Step 1. Measure dry ingredients, then sift into a large bowl **(optional-sifting aerates for lighter, crisper waffles).** If you skip it, whisk well.**

Wet ingredients for waffle batter in a glass bowl. — **Step 2: In another bowl or large measuring cup, add eggs, melted butter, vanilla.**

Waffle batter with all ingredients in a bowl before mixing. — **Step 3: Add half of the liquid ingredients into the dry and whisk smooth**

Smoothly mixed waffle batter ready for the waffle maker. — **Step 4: No need to rest the batter, it is ready to use.**

Gluten-free waffle batter spread into the waffle maker. — **Step 5: Lightly spray or oil with a pastry brush, the top and bottom plates of the waffle maker, add batter. Don't overfill. Use a mini spatula to get the batter to the corners.**

Golden light finished waffles ready for the table. — **Step 6: Waffles are done when golden brown and the steam stops.**

Chef's Tip - Batter consistency: Aim for a smooth, pourable batter about like heavy cream; a few small lumps are fine. Too thick? Add 1-2 tablespoon milk. Too thin? Sprinkle in a little more flour and whisk smooth.

Plates of golden Belgian waffles with fresh berries and maple syrup.

Tips for Success

Preheat the waffle maker fully; the first waffle is your tester.
Don't overfill-the batter expands.
For clean edges, use a small offset or silicone spatula to nudge batter into the corners quickly; keep the lid open as briefly as possible.
Lightly grease only if needed; brush on a thin film of oil.
Every iron is different-on mine, medium-high (5-6) is the sweet spot; adjust heat and time for yours.
Peek once near expected doneness-every peek loses heat.
Cook by cues: when steam mostly subsides and the waffle is a rich golden color, it's done-for crispy gluten free waffles, go to a deeper golden and cool on a wire rack (don't stack).
For batches/crowds, place finished waffles on a wire rack set over a rimmed sheet pan in a 175-200°F oven; don't stack (they'll stay warm and crisp).
Cleanup: after unplugging, brush crumbs out with a soft pastry brush while grids are warm; wipe when cool.

Ways to Enjoy Gluten-Free Waffles

Sweet toppers

Fresh berries (or thawed frozen) with maple syrup.
Strawberry coulis or blueberry compote.
Raspberry sauce.
Greek yogurt + honey or maple syrup.
Nut butter (almond, peanut, or cashew) with banana slices.
Maple butter or a light cinnamon "sugar" dusting.
A few chocolate chips or shaved dark chocolate.
Frozen yogurt anyone? I won't tell.

Savory spins (great for brunch!)

Avocado toast, but on a waffle.
Benedict-style: thin ham or prosciutto, poached eggs, hollandaise.
Waffles rancheros: black beans, salsa, fried egg, cilantro.
Softly scrambled eggs with seasonal fruit on the side; bacon or sausage never hurts.
Smoked salmon, crème fraîche (or DF yogurt), dill, and lemon.

Serving notes

For savory toppings, you can reduce the sweetener in the batter slightly.
Keep waffles on a rack (175-200°F oven) so they stay crisp while you finish toppings.

Leftovers & Storage

Leftover waffles freeze and re-heat well. Wrap well for overnight in the refrigerator or freeze for longer. To freeze, place waffles in a single layer on a sheet pan and freeze about 15 minutes. Remove the waffles and freeze in a ziplock bag.

To re-heat gluten-free waffles, use a toaster oven, toaster, a microwave oven, or regular oven and a baking sheet.

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

Recipe FAQs

Should you let waffle batter rest?

Some recipes advise resting batter, because it gives the gluten in wheat flours time to relax. Not necessary with gluten-free flours, so you're making waffles faster with terrific results. Even if you don't eat gluten-free, you'll love this recipe. Try it! You will never know they are gluten-free waffles.

How do I make crispy gluten free waffles?

Preheat the iron fully, use neutral oil or melted ghee in the batter, and keep the batter smooth and pourable. Cook to deep golden (let the steam mostly stop), then move the waffle straight to a wire rack-don't stack. Sugar-free batters brown lighter, so add 1-2 teaspoon oil or give them another minute; if edges soften, pop in the toaster to re-crisp.

Do I need to separate and whip egg whites?

No-this recipe is crisp and fluffy without that step. If you want extra lift, separate the eggs, whisk the yolks into the batter, and beat the whites to soft peaks; gently fold them in at the end. Expect a lighter interior and slightly less surface crisp. Some cooks add an extra white for even more lift, but I haven't tested that here-if you try it, keep the batter pourable (not thin).

Do they freeze and reheat well?

Yes. Cool on a rack, freeze flat, then bag. Reheat from frozen in a toaster or on a oven rack at 350°F until the edges are crisp and hot.

More Breakfast Recipes

For a recipe on how to make homemade almond milk. For another breakfast splurge try these lemon ricotta pancakes. For more gluten free recipes, check out the gluten-free category page.

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How to Make Zucchini Noodles

02/04/2014 by Sally Cameron 7 Comments

Zucchini noodles? Yes! Long strands of zucchini that look like pasta noodles and taste terrific. Zucchini noodles are a great way to add vegetables to your diet. You will need an inexpensive tool called a spiral vegetable slicer (or spiralizer) to make them, then read this post on how to make zucchini noodles to guide you through. It's easy.

How to Make Zucchini Noodles

If you are trying to get more vegetables into your diet (and who isn't), here is a fun was to meet that goal. Zucchini noodles! This cool little tool is called a spiralizer or a spiral vegetable slicer. They are inexpensive and available in many places, and of course on Amazon.

I first encountered one of these gadgets years ago working with a catering company. We used them for creating long, thin strands of bright orange carrots and ruby red beets for garnishes. I bought one and am experimenting with it to expand our vegetable repertoire at home.

Making Zucchinin Noodles

Spiral vegetable slicers come with either 3-5 blades for different cuts. For zucchini, I use the ⅛″ or smallest blade. The other blades store inside the base. Some new models even come with a noodles container for refrigerator storage.

Choose large zucchini, about 8 ounces in size. Wash zucchini and trim ends flat. Center zucchini onto the spiked handle, then center the other end into the circle of the slicing blade. Turn the handle and create long strands of zucchini noodles. There will be a narrow center piece left after you create your zucchini noodles. You can chop it up and cook it with your noodles, discard it, snack on it or do as I do: add it to my dogs food. He loves veggies.

One large zucchini will make enough for two people. Slice extra and keep them in the fridge for a few days when packaged tightly so they do not dry out. Then you can enjoy a quick and healthy dinner after a long day at work.

How to Cook Zucchini Noodles

To cook zucchini noodles, add a tablespoon of olive oil to a hot sauté or fry pan. Add thinly sliced shallot and cook a minute until soft. Add a little garlic and cook 1 minute. Add zucchini noodles and cook until they are softened. Zucchini noodles cook quickly. Season with salt and pepper and serve. If you enjoy cheese, a sprinkle of Parmesan is nice, but totally optional.

You can use zucchini noodles as a vegan main dish, side dish or as the base for other dishes as you would pasta. In a few days I will post a recipe to use with chicken or fish.

To Clean Your Spiral Slicer Rinse it off right away and it cleans up easy. A small toothbrush works well for crevices and blades, if needed. Don't let it sit around and allow the vegetables to dry and stick. It will be harder to wash.

📖 Recipe

How to Make Zucchini Noodles

Sally Cameron

To make Zucchini noodles you will need a spiral vegetable slicer. It is a fun way to add vegetables to your diet. Check links in the post for purchasing options.Cook and eat the noodles by themselves or mix half and half with pasta noodles for a nice combination.

5 from 1 vote

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Prep Time 15

Cook Time 5

Total Time 20

Course Main Course

Cuisine American

Servings servings

Calories 64 kcal

Ingredients

▢ 2 large zucchini 8 ounces each
▢ 1 tablespoon olive oil
▢ 1 large shallot sliced into thin rings
▢ 1-2 garlic cloves finely chopped
▢ Salt and pepper

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Instructions

Wash zucchini and trim ends flat. Place zucchini on the spiral slicer and turn the handle. You may need to hold that base, depending on how well the cups stick to the counter.
Heat olive oil in a medium sauté or fry pan. Add the shallot rings and cook until they are softened, about 1-2 minutes. Add the garlic and cook 1 minute. Add the zucchini and cook for a few minutes until it is softened and hot.
Season with a sprinkle of salt and pepper and serve as a side dish or as you would pasta.

Notes

Zucchini noodles cook quickly. Season with salt and pepper and serve. If you enjoy cheese, a sprinkle of Parmesan is nice, but totally optional.

Nutrition

Calories: 64kcalCarbohydrates: 6gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 14mgPotassium: 445mgFiber: 2gSugar: 5gVitamin A: 323IUVitamin C: 30mgCalcium: 30mgIron: 1mg

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Zucchini Noodles Recipe with Roasted Tomatoes

02/16/2014 by Sally Cameron 6 Comments

This zucchini noodles recipe with roasted tomatoes is fresh, healthy, and simple to make. Noodles made from zucchini are a fun way to add more vegetables to dinner, but if going all-in feels like too much, combine them with traditional pasta for the best of both worlds. The pasta adds substance and a little protein, while the zucchini keeps it light. Roasted cherry tomatoes bring rich flavor, making this an easy meatless dinner everyone will enjoy.

A bowl of zucchini noodles and pasta noodles with roasted red tomatoes on a fork.

Zucchini noodles are a simple way to add more vegetables to your plate. For this recipe, I like to use half spaghetti and half zucchini noodles for balance-it lightens the dish while still keeping it satisfying. Use your favorite gluten-free spaghetti, made from brown rice or another grain, or whole grain wheat pasta if you prefer.

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Why You'll Love This Zucchini Noodles Recipe

Fresh and healthy - Light zucchini noodles paired with roasted tomatoes make a flavorful, veggie-packed dinner.
Flexible - Use all zucchini noodles for a low-carb option, or combine them with spaghetti for balance.
Gluten-free friendly - Works with gluten-free pasta or whole grain wheat pasta.
Easy make-ahead flavor - Roasted tomatoes can be prepared ahead of time for quick weeknight meals.
Add protein - Browned and cooked chicken sausage is a great addition for more easy protein.

Ingredients You'll Need

Zucchini - Use fresh zucchini to spiralize into zucchini noodles (zoodles).
Pasta - If adding pasta, choose spaghetti-either whole wheat or gluten-free brown rice pasta.
Shallot - Adds a sweet, earthy depth to the dish.
Garlic - Fresh cloves give the best flavor.
Tomatoes - Make the roasted cherry tomatoes ahead of time for convenience, or use fresh tomatoes if you prefer.
Parmesan cheese - Optional, but a little adds salty, nutty umami.
Olive oil - Extra virgin olive oil for sautéing and flavor.
Fresh herbs - Basil, oregano, and parsley brighten the flavor and add color.

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

Substitutions and Variations

Tomato options - Instead of roasted tomatoes, you can use chopped sun-dried tomatoes, canned diced tomatoes, fresh diced tomatoes or fresh cherry tomatoes. If using fresh, add them to the pan with the shallot and garlic and cook until softened.
Protein boost - Add chopped, browned pre-cooked sausage for extra protein. Plan about 1 link per person, or 2 for hearty appetites.

How to Make Zucchini Noodles with Roasted Tomatoes

To start, decide on your tomatoes. Roast a batch or use one of the options above. Next, get water boiling for pasta and get out your spiralizer. Cook the pasta and keep it warm.

Zesting garlic fine into a bowl of cherry tomatoes for roasting.

Start the roast tomatoes if you've not made them. Halve tomatoes and add garlic, oil, and herbs. Roast the tomatoes on parchment on a baking sheet until browned and a little shriveled and jammy.

Zucchini noodles being made with a spiralizer tool. — 2. Make your zucchini noodles and set aide near the stove.

Cherry tomatoes after roasting on baking tray.

A pan of zucchini noodles and pasta with roasted red tomatoes. — 3. Cook the zucchini noodles briefly in olive oil, shallots, and garlic, then add the cooked pasta.

A pan of zucchini noddles and past noodles with roasted tomatoes. — 4. Add the roasted tomatoes and it's ready to serve.

Serving Suggestions

Serve zucchini noodles with roasted tomatoes as a light main dish or as a side. Pair it with a crisp green salad and simple vinaigrette, or round it out with gluten-free garlic toast. For more protein, top with grilled chicken, shrimp, or sausage.

Storage and Freezing

You can spiralize zucchini noodles up to 2-3 days ahead and store them in the refrigerator in an airtight container lined with a paper towel to absorb excess moisture. For best quality, enjoy them as close to prep time as possible.

Fresh zucchini noodles don't freeze well because they release a lot of water when thawed and turn mushy. For best results, make and cook them fresh.

Recipe FAQs

Can I use only zucchini noodles?

Absolutely. Skip the pasta for a lighter, low-carb, gluten-free option.

How do you keep zucchini noodles from getting soggy?

Cook them quickly over medium-high heat, just until warmed through. Overcooking releases too much water from the zucchini.

What tomato options work best?

This recipe is written with roasted tomatoes, but you can use sun-dried, canned diced, or fresh cherry tomatoes. If using fresh, sauté with the shallot and garlic until softened.

Do zucchini noodles taste like pasta?

They don't taste like wheat pasta but they're mild and take on the flavor of sauces. Combining zucchini noodles with spaghetti gives you the best of both worlds.

What sauces go well with zucchini noodles?

This recipe uses roasted tomatoes, but zucchini noodles also pair well with pesto, marinara, or a light garlic and olive oil sauce.

More Zucchini Recipe

If you're looking for more ways to enjoy zucchini, here are a few reader favorites to try next.

Did You Make This?

If you make this zucchini noodles recipe, please let me know how you like it. I appreciate hearing from you and comments help other readers too.

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Sauteed Cabbage Recipe

03/10/2014 by Sally Cameron Leave a Comment

This sautéed cabbage recipe turns humble cabbage into a rich, savory side dish in about 20 minutes. Start by cooking cabbage with leeks, garlic, and herbs until it's silky and tender. You can keep it simple or add bacon for smoky flavor. It pairs beautifully with roast chicken, salmon, sausages, or ham, and for a great weekend breakfast you can even top it with poached eggs. Cabbage is for more than coleslaw!

An oval bowl with braised cabbage, leeks, carrots, and bacon with a wooden serving spoon.

While corned beef and cabbage is an American St. Patrick's Day staple, the traditional family meal in Ireland was often cabbage and bacon. This easy Irish-style sautéed cabbage recipe skips boiling and gently cooks the cabbage with a little broth, carrots, leeks, and thyme for extra flavor. Make it for St. Patrick's Day, then don't forget about it the rest of the year-it's an easy, delicious side dish.

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Sauteed Cabbage Recipe Highlights

Big flavor from simple ingredients - Cabbage, leek, garlic, and bacon (optional) transform into a simple savory side dish with little effort.
Versatile side dish - Pairs with sausages, pork chops, roast chicken, corned beef, or even pan-seared fish such as salmon.
Make-ahead friendly - Sauteed cabbage reheats beautifully, so you can make it earlier in the day or enjoy leftovers the next night.
Budget-conscious - A head of cabbage plus a few strips of bacon feeds a crowd without breaking the bank.

For another recipe to serve on St. Patrick's Day, try this Cauliflower Colcannon.

Ingredients You'll Need

Cabbage: Choose a firm, heavy head with crisp leaves for the best texture and sweetness.
Bacon: Uncured pork bacon for smoky, savory flavor. Turkey bacon also works if you prefer a lighter option, or you can omit it.
Leek: The white and light green parts of a leek, adding a mild, sweet onion flavor.
Garlic: Fresh garlic cloves. Optional, but they bring extra depth and savoriness.
Carrots: Add color and a subtle natural sweetness that balances the cabbage and bacon.
Oil: Extra-virgin olive oil or avocado oil. Used to sauté the vegetables.
Broth: Low-sodium chicken broth or vegetable broth to give the cabbage more flavor than water alone.
Herbs: Fresh thyme, parsley, and a bay leaf for earthy, aromatic notes that round out the braised cabbage.

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

Salmon is another terrific dish to serve on St. Patrick's day (and any day). Try my simple steamed salmon recipe. It's foolproof.

Substitutions and Variations

Here are lots of fun and tasty variations for sauteed cabbage:

No leeks - Use white, yellow, or red onion.
Savoy cabbage - Use in place of green cabbage. It's slightly milder and more tender.
Napa cabbage - Another good option with a softer texture and slightly sweeter flavor.
Pancetta - Swap pancetta for the bacon for a similar smoky, savory result.
Ham or corned beef - Substitute chopped ham or corned beef instead of bacon for a heartier twist.
Scallions - Add chopped scallions at the end for fresh flavor and green color.
Caraway seeds - Add a pinch for a traditional flavor that enhances cabbage's natural sweetness.
German-style - Add 1-2 teaspoons of apple cider vinegar, white vinegar, or white wine vinegar near the end of cooking for a subtle tang.

If you cringe at mayonnaise-heavy coleslaw, try my easy coleslaw recipe with a light and creamy dressing.

How to Make Sauteed Cabbage

Instead of cooking cabbage wedges, thinly slice the head of cabbage so it cooks quickly and add broth as a braising liquid to help it soften and add flavor. You'll need a large pan to hold all of the vegetables, like a 12" fry pan, sauté pan, or braiser.

Thinly slicing cabbage on a white cutting board with a chef's knife.

Clean and slice leek, grate carrot, thinly slice the raw cabbage, chop herbs.

Chop bacon, cook to crisp, drain on paper towels reserving 1 tablespoon of bacon drippings in pan.

Raw grated carrot and leek in a saute pan starting to cook.

Add olive oil, leeks and carrots to pan, cooking until softened, 2 minutes. Add garlic and cook 1 minute.

A pile of thinly sliced green cabbage in a shallow pan with carrots.

Add sliced cabbage, thyme, bay leaf, and broth, turning them over to mix together.

Cooked green cabbage, orange carrots, and leek in a saute pan.

Cover with lid, cook vegetables until softened, about minutes. Add salt and pepper.

Add bacon when done, add parsley if using.

Chef's tip: Eat more cabbage! Cabbage is an inexpensive and always available member of the cruciferous vegetable group. It's rich in antioxidants, phytonutrients, vitamins, minerals, and fiber. Besides in this braised cabbage recipe, it's good in salads, added to vegetable and chicken soup, shredded for tacos, used in green juices, and classic coleslaw. However you add it, get healthy cabbage into your diet. Plus, it's one of the low-carb vegetables.

Serving Suggestions

Sautéed cabbage is a perfect side dish alongside baked chicken breasts, stovetop seared salmon, and pork tenderloin or pork chops.

For another side dish, potatoes are a must! Try this fluffy riced mashed potatoes recipe for the best mashed potatoes. Roasted red potatoes are another perfect option.

How to Store Leftovers

You can make sauteed cabbage ahead of time as it reheats well. Store it in an airtight container in the fridge for up to 3 days and reheat in a skillet over low heat or covered in a warm oven covered with aluminum foil.

A bowl of cooked cabbage with carrots, leeks, bacon, and thyme and a wood spoon.

Sauteed Cabbage FAQs

What's the best type of cabbage to use for braised cabbage?

Green cabbage is the most common, but Savoy cabbage works well for a more tender texture. Red cabbage can be used, though it may bleed color into the dish.

Can I make this without bacon?

Yes! Try using smoked sausage, pancetta, or ham for a meaty alternative. For a vegetarian version, add a little smoked paprika or a splash of soy sauce for depth of flavor. For vegans omit the meat of any type.

Can I use a different cooking fat instead of bacon grease?

Absolutely! Butter, ghee, or olive oil work well, though bacon fat adds extra flavor.

How do I keep the cabbage from getting soggy?

Avoid overcooking-braise until just tender. Cooking uncovered for the last few minutes helps reduce excess moisture.

More Recipes With Cabbage and Greens

Looking for more recipes with cabbage? Try a refreshing green juice with cabbage (it's sweet!), or these tasty cabbage salads.

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Spiced Mango Coconut Smoothie

04/23/2014 by Sally Cameron 1 Comment

This creamy mango coconut smoothie blends ripe mango with coconut milk and a hint of warm spice for a sunny, island-inspired start to your day. It's refreshing, energizing, and comes together in seconds. Whether you need a quick breakfast or a midday lift, this smoothie hits the sweet spot between easy and nourishing.

Creamy coconut mango smoothie in 3 glasses on a blue plate.

Smoothies are part of my morning routine because they're quick, satisfying, and make me feel great. I rotate through seasonal flavors and ingredients, always creating new blends that match the moment. This mango coconut smoothie is one I come back to often, especially in summer-it's creamy, nourishing, and full of bright tropical flavor.

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Why You'll Love This Recipe

Tropical flavor - Mango and coconut make this taste like a beach vacation in a glass.
Quick and easy - Blend and go in under 5 minutes.
Naturally dairy-free - Made with coconut milk, no yogurt or dairy needed.
Spiced twist - A pinch of cinnamon or turmeric adds warmth and a little something extra.
Perfect anytime - Great for breakfast, post-workout, or a healthy snack.

Love mango? Here's another mango smoothie with pineapple.

Mango Coconut Smoothie Ingredients

Coconut milk - Choose unsweetened, canned coconut milk, in a BPA-free can preferably. Adds rich, tropical creaminess without dairy.
Almond milk - I make homemade for the most creamy smoothie! It's so easy, just soak and puree, and I do not strain mine. If you're buying, read the labels for additives and buy pure almond milk. See milk options below.
Mango - Use fresh or frozen mango for natural sweetness.
Banana - The small greenish ones for lower sugar, adds body, creaminess, and sweetness.
Protein powder - I am currently using whey protein as it's best for building muscle, but use your favorite.
Spices - Tropical spices of cinnamon, turmeric, nutmeg, and allspice all work, Use use or a blend.
Vanilla - The ultimate tropical flavoring, use extract or paste.
Sweetener - I use zero-sugar honey, options below.

Chef's tip: Smoothie Boosters - Want to take your smoothie to the next level? There are lots of great optional add-ins to boost nutrition and flavor. I list my favorites in my Healthy Smoothie Guide-check it out if you're ready to level up your blends.

Substitutions and Variations

Sweeteners - Adjust to taste. Try pitted Medjool dates, a monk fruit/allulose blend, stevia drops, maple syrup, or honey.
Add greens - Toss in a small handful of spinach or kale for a nutrient boost-you won't taste it, but it will change the color.
Protein options - Collagen peptides, plain Greek yogurt (if dairy is okay) are good alternatives to protein powder.

Recipe Instructions

Add all of the ingredients to a high speed blend and puree. Taste and adjust sweetness and any additional spice. Enjoy!

Chef's Tip: Make Your Own Plant-Based Milk
Homemade plant milks taste better, cost less, and let you control the ingredients-no gums, thickeners, carrageenan, or fillers. Each one has a slightly different texture and flavor, so pick what works best for your smoothie or dietary needs. Try one of my easy recipes:

Serving Suggestions

Serve immediately, chilled, in a tall glass. Garnish with a sprinkle of cinnamon or toasted coconut flakes for a tropical touch. Pour into a to-go jar for a quick breakfast on the run. Freeze leftovers in popsicle molds for a healthy, kid-friendly treat.

How to Choose a Protein Powder

Choose one with an understandable ingredient list. The shorter, the better.
If sweetened, look for whole leaf stevia or monk fruit, which is natural and safer versus sugar or hidden forms of sugar.
Be aware of sodium levels. Lower is better. Compare brands.
No artificial flavors, fillers, colors, no artificial anything is best.
Be aware of what one serving provides in terms of grams of protein.
Don't choose only on price.
Look for a single serving, travel or trial size before investing in a tub, as protein powders are pricey.

Experiment for yourselves and discover what works best for your body. It is all about bio-individuality and every body is different.

Closeup of a coconut mango smoothie in a glass garnished with mango.

Recipe FAQs

Can I make this smoothie ahead of time?

It's best enjoyed fresh, but you can store it in the fridge for up to 24 hours. Just give it a quick stir or shake before drinking.

Can I use light coconut milk instead of full-fat?

Yes! Light coconut milk works fine and will make the smoothie a little thinner and lower in calories.

Can I leave out the banana?

You can-just expect a thinner texture, and it won't be quite as creamy. If it's the sugar you are concerned about, buy green bananas (lower in sugar) and be sure to use a sugar-free sweetener.

More Smoothie Recipes

For more smoothie recipes check out the smoothie recipe index page.

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Crispy Baked Parmesan Potatoes (Sliced & Oven-Roasted)

04/29/2014 by Sally Cameron 7 Comments

Cheesy, crispy, and baked to perfection, these baked parmesan potatoes are for every potato lover! With a golden, crunchy Parmesan crust and savory garlic flavor, they're perfect for pairing with roast chicken or serving at weekend brunch. For easy prep, cook the potatoes ahead of time, then bake them to irresistible crispiness when ready. This is simple comfort food at its best! Air fryer instructions included.

A gray platter of crispy golden parmesan potato slices.

With a couple of golds potatoes to use up, I simmered them whole until tender then parked them in the refrigerator. The next day, chilled potatoes meant easy slicing for roasting into golden wedges. Parboiling first is the secret. When baked, those edges turn crispy and golden in the oven while the centers stay tender, and a shower of garlic and Parmesan makes these parmesan potatoes irresistible.

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Why Baked Parmesan Potatoes is a Must Make

Simple ingredients - Nothing fancy or hard to find.
Make-ahead friendly - Parboil or steam earlier in the day, then roast to crisp perfection before serving.
Oven-baked for best results: You can air fry, but most baskets are too small for more than two servings. The oven allows for even crisping and enough space to feed a crowd.
Crispy outside, creamy inside: That golden Parmesan crust meets tender, fluffy potatoes.
Versatile pairing: Perfect with chicken, steak, or salmon-and a natural fit for any season.

If you love the combination of potatoes and Parmesan, try these easy baby dutch yellow potatoes.

Ingredients You'll Need

Potatoes: Use large yellow or gold potatoes (Yukon Gold included). They're mid-starch, thin-skinned, and roast up creamy inside with crisp edges. Skip russets (too floury) and very waxy types (won't crisp as well).
Olive oil: A good extra-virgin for drizzling over slices before baking.
Garlic: Granulated garlic (or garlic powder) is best as fresh garlic burns at roasting temps.
Parmesan cheese: Finely grated Parmigiano-Reggiano (pre-grated is fine, freshly grated is best). The fine grate melts into a lacy, crispy crust.
Herbs: Fresh chives for color and a mild onion pop. Optional but great: minced rosemary or thyme; chopped parsley for a fresh finish.

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

Garlic and Parmesan potatoes are terrific with simple baked bone-in chicken breasts for an easy dinner.

Chef's Tip: Yellow, Gold, and Yukon Gold Potatoes

Yellow potatoes and gold potatoes are in the same broad category of yellow-fleshed potatoes. A Yukon Gold is a specific hybrid potato variety developed in Canada. Yukon Golds just taste a bit more buttery, thanks to their yellow-and-white potato parentage. All have a creamy, tender texture, and fall between drier fleshed russets and waxy potato varieties. In general, yellow and gold potatoes are interchangeable because they have similar buttery, creamy textures and are versatile all-purpose potatoes, so whatever you can find will work for baked parmesan potatoes.

Substitutions and Variations

Use a different cheese, such as a finely grated Spanish Manchego, or other Italian options such as Asiago, Pecorino Romano, Romano cheese, or Grana Padano.
Instead of chives, use fresh chopped Italian parsley.

Chef's Tip - Steam or Simmer Potatoes (Both Work):
Steaming potatoes keeps the interior a bit drier and fluffier, which helps the wedges crisp faster in the oven. Gentle simmering softens just as well but adds a touch more surface moisture-still great, just give them a few extra minutes to dry on the sheet before roasting. Make-ahead friendly: steam or simmer a day ahead, refrigerate, the slice and and finish in the oven before serving.

How to Make Baked Parmesan Potatoes (oven)

Prefer the air fryer? It works beautifully for smaller batches-see the recipe card for full air fryer directions and timing.

Step 1: Cover potatoes with cold lightly salted water and simmer until tender when you can stick a fine metal skewer through, or steam until the same tenderness in a large pot fitted with a steamer basket and tight lid. Drain potatoes, peel, cool and refrigerate until chilled. Peels can be left on if preferred.

Note - potatoes can be prepared up to

Slicing cooked potatoes on a walnut cutting board, slices on a foil lined baking tray.

Step 2: To bake and finish, slice the potatoes cross-wise into wedges about ½″ thick. Lay wedges flat on a parchment paper lined or aluminum foil lined baking sheet.

Drizzling olive oil over gold potato slices on a foil lined baking sheet.

Drizzle potatoes slices with olive oil and sprinkle with salt, pepper and granulated garlic, then sprinkle on the grated Parmesan cheese. Bake until a golden with a crisp crust. For a crispier crust, turn on the broiler but watch closely so the cheese doesn't burn.

Slices of raw potatoes on a foil lined tray for baking sprinkled with parmesan cheese.

To serve sprinkle with chopped chives or parsley.

Chef's Tip - Foil vs. Parchment:
Lining the pan with foil gives slightly crisper results, since foil conducts heat and helps the Parmesan form that golden crust. If you prefer to avoid foil, parchment works fine-the potatoes just won't brown quite as deeply on the bottom. Another option, use nonstick foil; it releases beautifully and keeps the melted Parmesan from sticking.

Air Fryer Instructions (Batch Cooking)

Because air fryers run hotter and more efficiently than ovens, these sliced Parmesan potatoes will need a lower temperature than the 425°F oven method. I recommend starting at:

375°F for 10-14 minutes, turning once halfway through, until golden and crisp at the edges.
Arrange the slices in a single layer (do not stack). Because they lay flat, you will need to cook in batches depending on the size of your air fryer.
Keep finished batches warm on a sheet pan in a 200°F oven while you finish the rest.

Note: I will update this section after more air fryer testing (just got a new one) for the most precise timing.

Serving Suggestions

Baked parmesan potatoes are terrific with roast chicken, grilled meats, or a pork roast. They are also great breakfast or brunch with eggs. Try them with steamed salmon, halibut, or cod.

Recipe FAQs

What type of potatoes work best?

Use yellow or gold potatoes (including Yukon Gold, which is a specific variety in the yellow family). They're creamy, thin-skinned, and hold shape while crisping. Skip russets (too dry/starchy; better for mash/baked). Red potatoes can work but are waxier-slice a bit thinner and roast a little longer for similar crisping.

Can I make them without peeling the potatoes?

Yes. Peel or don't, your call. Skins add nutrition and a little texture. When you steam or simmer whole first, the skins slip off easily while warm. If peeling, don't peel first.

What can I use if I don't have fresh Parmesan?

Swap in finely grated cheeses that crisp well: Manchego, Asiago, Pecorino Romano, Romano, or Grana Padano. All give their own delicious flavor.

Can I make them ahead of time?

Yes. Steam or gently simmer whole potatoes until just tender, peel (if peeling), cool, and refrigerate up to 3 days. When ready to serve, slice into wedges about ½" thick, season, add Parmesan, and roast until golden and crisp.

Can I make parmesan potatoes in my air fryer?

Yes-but it depends on your air fryer's size. A 6-quart basket model comfortably fits about two servings at a time; for more, cook in batches and keep warm while you finish the rest. If you have a larger air-fryer oven or toaster-oven style, you can roast more at once. For family-size portions, the oven still gives the best, most even crisping.

More Potato Recipes

If you love potatoes (and who doesn't), try some of these potato recipes for your potato lovers.

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Baked Parmesan Potatoes

Sally Cameron

Crisp, golden potato wedges baked Parmesan potatoes are delicious for breakfast, brunch or dinner. Cook the potatoes ahead and bake them when you are ready to eat. Air fryer notes at the bottom.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20

Cook Time 30

Total Time 50

Course Side Dish

Cuisine American

Servings servings

Calories 232 kcal

Ingredients

Baked parmesan potatoes

▢ 1 ½ pounds large gold potatoes
▢ 1 ½ - 2 tablespoons extra virgin olive oil
▢ ½ teaspoon granulated garlic powder
▢ ½ teaspoon sea salt
▢ ¼ teaspoon ground black pepper
▢ ⅓ -½ cup finely grated Parmesan cheese

Optional garnish

▢ 1 tablespoon chopped chives or parsley

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Instructions

Pre-cook potatoes (simmering)

Scrub potatoes and place in a large pot, cover by 1-inch with cold water and a little salt. Bring almost to a boil, turn down to a simmer. Simmer until tender when pierced through with a thin metal skewer, about 20-25 minutes. Cook time depends on the potato size. Peel if desired.
Store potatoes in an air tight container for up to 3 days before baking to serve.

Pre-cook potatoes (steaming)

Scrub potatoes. Ready a large pot with a tight fitting lid and a steamer basket. Fill with cold water to the bottom of the steamer basket and bring to a boil where steam is coming out of the pot. Add potatoes and steam until tender when pierced through with a thin metal skewer, about 20-25 minutes. Cook time depends on the potato size. Peel if desired.
Store potatoes in an air tight container for up to 3 days before baking to serve.

Baking potatoes to serve

Pre-heat oven to 425°. Line a half sheet baking pan with foil or parchment, Slice potatoes crosswise into approximately ½" wedges. Lay potatoes flat on a baking sheet. Drizzle potatoes with olive oil, then sprinkle with garlic, salt, and pepper, then finish with cheese. Bake until potatoes are hot, crisp and golden. If you need them faster, broil then in a pre-heated broiler until crisp and golden, watching so the cheese does not burn.
Sprinkle with fresh chopped herbs for serving if desired.

Notes

Air Fryer Directions:

Preheat your air fryer to 400°F (or 425°F if your model allows higher heat). Lightly oil the basket or tray and arrange the potatoes in a single layer, leaving space between pieces for airflow.

Air-fry for 18–22 minutes, until the potatoes are crisp and golden and the Parmesan has formed a lacy crust. If your air fryer runs hot or you’re cooking smaller wedges, start checking at 15–18 minutes—they can brown fast once they crisp.

A 6-quart basket fits about 2 servings; for more, cook in batches and keep warm at 200°F.
Toaster-oven style or dual-drawer air fryers can handle larger batches with more even browning.
The oven remains the best choice for full sheet-pan, family-size portions.

Nutrition

Calories: 232kcalCarbohydrates: 21gProtein: 5gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 7mgSodium: 298mgPotassium: 500mgFiber: 3gSugar: 1gVitamin A: 107IUVitamin C: 23mgCalcium: 89mgIron: 1mg

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French Potato Salad

07/01/2014 by Sally Cameron 9 Comments

French potato salad gives classic potato salad a French twist. With tender potatoes, zesty lemon, briny capers, creamy Dijon mustard, lots of fresh herbs, shallots, just a touch of mayonnaise ensures it's creamy and moist without being heavy. Whether you're planning a picnic, a backyard barbecue, or simply dinner, French potato salad is always a hit. Make it a day ahead to save time, it's even better.

Closeup of mediterranean style potato salad with a wooden spoon for serving.

This French-style potato salad is one of my summer favorites and go-to potato salad recipes for summer meals and entertaining. It has light bright flavors and a creamy texture without being gooey or overpowering. And if you love French flavors, this potato salad is for you.

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Why You'll Like This Recipe

Such good potato salad and easy to make.
Perfect for a summer meal.
Sure to please potato salad lovers.
Easily made ahead.

Potato Salad Ingredients

Ingredients for french potato salad in bowls on a marble counter.

Here's your shopping list for French style potato salad:

Potatoes: Use gold potatoes or yellow potatoes for potato salad. They are creamy, buttery tasting, and thin-skinned with golden flesh. They hold up beautifully and don't fall apart like russet potatoes.
Celery: For flavor and crunch.
Shallot: Softer flavored than onion and adds just a little color.
Capers: For that salty, briny flavor.
Herbs: Fresh dill and fresh Italian parsley are key and tarragon gives it French flair. A
Mayonnaise: Just a little mayo in the dressing gives it creaminess without being heavy. Use your favorite or here's the mayo I use for it's light clean flavor (and good if you are sensitive to eggs or want it vegan).
Lemon: For a bright lift of flavor and acidity.
Mustard: Use Dijon mustard for it's complex flavor with a kick. Creamy style is good or use both creamy and whole grain mustard.
Garlic: A must for flavor! Fresh cloves are best but you can use the organic paste in the tube.

Please see the recipe card for measurements.

Perfectly cubed cooked potatoes for potato salad in chef's hands over a bowl.

Substitutions and Variations

If you like hard boiled eggs in potato salad, add a couple of chopped hard boiled eggs. Try my method for making perfect easy peel hard boiled eggs.
Don't like Dijon mustard? Use your favorite old fashioned yellow mustard or a grainy mustard.
Swap the lemon juice for vinegar, using champagne vinegar or apple cider vinegar.
No fresh herbs? Use dried herbs at ⅓ to ½ the amount of fresh, but try to get at least fresh parsley for color and better flavor.
Fresh thyme is a nice substitution for tarragon or dill. Using a combination is good.
No shallots? Use finely chopped red onion. After chopping, rinse them in cold water to remove some of the pungency, the dried well before adding to the potato salad.
Fennel seed is another nice herbal addition and fennel seed it great for digestion.
No gold potatoes? Swap red potatoes.
For color, sprinkle the top with sliced green onion or chives.

Recipe Instructions

How to Cook Potatoes

Scrub whole potatoes, then simmer in a large pot of salted water (enough water to cover the potatoes) until tender when pierced with a thin metal skewer like a cake tester. Cook until potatoes are tender all of the way through, but don't let them fall apart.

How long to boil potatoes for potato salad? Until they are done is the honest answer. You have to check until they are just right. It's about 18-20 minutes.

While the potatoes are cooking make your mayo-based dressing.

To Peel or Not to Peel

You can peel potatoes or not. It's up to you.

Cool hot potatoes until you can handle them, then peel with a paring knife (the peels should slip right off). Refrigerate until cold.
Cool and chill potatoes completely leaving the peel on. If you change your mind you can peel them after chilling.

Cold potatoes are much easier to dice into clean cubes, making for a nice presentation. Either leave those skins on (they are good for you) or peel them. When they are just cool enough to handle they peel easily.

Mixing potato salad in a silver bowl with green herbs and chopped onion.

Finish the Potato Salad

After the potatoes are cooked and cold, cut potatoes into small cubes (about ¾"), adding to a large mixing bowl. To the cubed potatoes, add the rest of the ingredients saving the dressing for last.

For brighter lemon, use the zest too. Sometimes we like it with the addition of fennel seed for a light, sweet licorice flavor. All flavors of the sunny South of France.

Can You Make French Potato Salad Ahead of Time?

Absolutely! To save time, simmer your potatoes, chill and dice a day or two ahead. Chop your celery and shallot, rinse the capers and ready your herbs. You can make the dressing completely if you want and fold together with the potatoes the morning of serving.

Adding mayonnaise to a bowl of potato salad as the finishing step.

Serving Suggestions

Herbed potato salad is terrific with grilled meats such as this lemon grilled chicken, baby back ribs, burgers, or steak. It goes with just about anything. Serve chilled or at room temperature.

Store leftovers in an airtight container for up to 4 days.

Summer Food Safety for Potato Salad

If you are serving outdoors on a hot summer day, keep it cold as long as possible, on ice if possible for food safety. If you can't keep it cold, it is safe to serve for up to two hours or only one hour if 90°F or higher outside.

Small white bowls of creamy potato salad for serving with forks.

Potato Nutrition and Resistant Starch

Potatoes get a bad rap as a starchy vegetable, especially for those on a low-carb diet but gold potatoes are a good source of vitamin C, potassium and fiber. When cooked and eaten cold potatoes provide something called resistant starch.

Resistant starch is a unique kind of fiber that's important for gut health and if your gut is healthy, so are you. Resistant starch resists digestion, feeding the trillions of helpful bacteria in your gut. Read more about it here.

And seriously, can you live without potatoes? Not in this house. Potatoes are part of a varied and healthy diet.

Small white bowls of Mediterranean potato salad ready to serve on wood table.

Recipe FAQs

What makes French potato salad different from other potato salads?

French potato salad features ingredients and flavors prominent in French cooking, such as Dijon mustard, capers, shallots instead of onions, and fresh herbs such dill and tarragon. French potato salad is usually lighter than other styles of potato salad.

Do you use mayonnaise in French potato salad?

Some recipes use a little mayo, just enough for moisture and a little creaminess and others use a Dijon mustard vinaigrette. Both work well.

How do you prevent French potato salad from becoming dry?

To ensure French potato salad is moist and flavorful, use enough dressing without over doing it. If you make it ahead of time, you might need a little extra dressing if the potatoes absorb it. How much dressing is a personal preference.

What are some variations of French potato salad?

Instead of gold potatoes, use red skinned potatoes. Add fennel seed along with the fresh herbs. Try using a combination of whole grain Dijon mustard as well as creamy Dijon mustard. lastly, try adding a little finely chopped fresh fennel. All of these ideas will help you to customize your French potato salad if desired.

More Summer Recipe Ideas

For more Mediterranean flavors try my Mediterranean chicken recipe or this terrific lemony gluten-free pasta salad.

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

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Gluten-Free Zucchini Muffins

08/17/2014 by Sally Cameron 9 Comments

Gluten-free zucchini muffins are easy to make, naturally sweetened, and absolutely delicious. Not sure about zucchini in muffins? If the idea surprises your family, just don't mention it. Once they've polished off one of these soft, moist muffins, then you can let them in on the secret. With applesauce and honey instead of white sugar, these muffins feel wholesome but taste like a bakery treat. Perfect for breakfast, snacks, or packing in lunchboxes-bake a batch and see for yourself.

Zucchini Applesauce Muffins | AFoodCentricLife.com

I may have gotten a little carried away at the farmers market-too much zucchini, and then I realized I'd be home alone for the week. Oops. I love grilling zucchini, sautéing it, or spiralizing it into zucchini noodles, but I wanted to try something different. Baking sounded like just the thing-and it turns out, these muffins were the perfect solution for too much zucchini.

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Why You'll Love This Recipe

Soft, moist, and naturally sweet - Just applesauce and honey.
Easy to make and freezer-friendly - Great for meal prep, snacks, or quick breakfasts.
A smart way to use extra zucchini - Win over even the skeptical eaters.

Recipe Ingredients

Gluten-free flour blend - I use King Arthur Measure for Measure; it performs well without needing additional binders.
Aluminum-free baking powder - Gives lift with a clean flavor.
Baking soda - Reacts with the applesauce and honey for added rise and browning.
Cinnamon - Adds warmth and subtle complexity.
Unsweetened applesauce - Naturally sweetens the muffins and keeps them moist
Mild honey - Adds gentle sweetness and pairs well with the zucchini and spice.
Egg - Binds the batter and helps with structure.
Vanilla extract - Enhances the overall flavor.
Oil - Coconut oil (melted), avocado oil, or a healthy neutral oil, keeps the muffins tender and dairy-free.
Zucchini - Grate and squeeze dry to remove excess moisture.

Substitutions and Variations

Add orange zest - Brightens the flavor with a hint of citrus.
Try Five Spice instead of cinnamon.
Chopped walnuts - Add crunch and richness if desired.

Please see recipe card for measurements and salt.

Recipe Instructions

Zucchini, like all vegetables, contain a lot of water. To bake with zucchini, grate it on the large holes of a box grater, then place grated zucchini in layers of paper towels or a clean kitchen towel and squeeze it dry.

Chef's tool tip on digital kitchen scales: When baking, weigh them using a digital kitchen scale. Weighing dry ingredients (especially gluten-free flours) gives you the best results, is fast and accurate. A scale is an inexpensive and terrific investment if you don't have one.

Baking Tips for Success

Use light colored metal muffin pans to bake, not the dark ones. It makes a difference.
Skip paper liners and spray wells with non-stick or oil with coconut oil
Remove the baked muffins from the pan right after baking. They will be soft, so handle gently. You don't want them to steam in the pan. Cool on a wire rack.
To easily remove muffins from pan, use a mini off-set spatula. It is a handy and inexpensive too for many things in the kitchen.

Serving Suggestions

Serve zucchini muffins warm with coffee or tea for a light breakfast
As a snack with a smear of almond, peanut butte, or maple butter.
Packed in lunchboxes for kids or grown-ups
Alongside eggs, yogurt, and a fresh fruit salad for a balanced morning meal.
With a drizzle of honey or maple syrup if you want a touch more sweetness.

Storing and Freezing

Let muffins cool completely, then store them in an airtight container or zip-top bag at room temperature for up to 4-5 days. For best freshness, keep them in a cool, dry spot out of direct sunlight.

Gluten-free zucchini muffins freeze very well. Let them cool completely, then wrap tightly or store in a freezer-safe container. Thaw at room temp or rewarm gently.

Recipe FAQs

Do I need to peel the zucchini first?

There's no need to peel zucchini before making muffins. The skin is thin and softens during baking. Plus, it adds color and nutrients.

Can I taste the zucchini in the muffins?

Not really. It adds moisture and softness, but the flavor is mild and blends in with the applesauce, honey, and spice.

Can I make them egg-free?

Yes. Use a flax egg, chia egg, or egg replacer. The texture may be slightly softer, but should work well.

More Baking Recipes

There's nothing like a homemade baked treat that's healthy and easy to make too. Try one of these easy baking recipes. They are all gluten-free.

Did You Make This Recipe?

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

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Make-Ahead Pearl Onions Side Dish

11/19/2014 by Sally Cameron 8 Comments

Pearl onions are a sweet, earthy addition to any holiday meal-especially Thanksgiving dinner or Christmas feasts. These tender, bite-sized onions simmer in a rich, savory cream sauce that feels both nostalgic and elegant. Whether you make them with heavy cream or coconut milk for a dairy-free option, this recipe is naturally gluten-free-no flour or roux needed. I'll even share my simple trick for peeling pearl onions without the fuss. Add this classic dish to your holiday table and watch it disappear fast.

An oval silver serving dish with creamed pearl onions and a silver spoon.

These old-fashioned creamed pearl onions were a fixture on my family's holiday menu growing up. Once I went gluten-free, I reworked the traditional recipe into a lighter, no-roux version that keeps the same rich flavor and creamy texture. It's an easy make-ahead side that's just as good with Thanksgiving turkey as it is with Easter ham or a Christmas roast.

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Why Make Pearl Onions

Pearl onions are a timeless side dish that brings a touch of elegance to any holiday meal. Here's why they deserve a spot on your table:

Classic holiday favorite - A tradition that never goes out of style.
Pairs beautifully - Perfect alongside roast turkey, beef tenderloin, or ham.
Make-ahead friendly - Cook and chill the day before, then gently reheat for dinner.

If you love onions, try the French Onion soup with cheesy golden Parmesan croutons.

Recipe Ingredients

Ingredients for creamed onions on the counter in prep bowls.

Pearl onions - Fresh is best for texture and sweetness (¾-1-inch, uniform if possible). Frozen work in a pinch; thaw and pat dry. See peeling tips below.
Milk - Heavy cream for classic richness, or full-fat canned coconut milk for a dairy-free option (whisk smooth if separated).
Cornstarch - Quick, reliable thickener; mix as a cold slurry before adding. For grain-free, use arrowroot (add off the boil; don't simmer hard).
Balsamic vinegar - A small splash adds depth and gentle sweetness (optional).
Thyme - Fresh gives bright herbal notes; dried is fine-use about one-third the amount of fresh.
Pepper - White pepper keeps the sauce speck-free; black pepper works.
Nutmeg - A pinch adds warmth; ground mace is a nice alternative (optional).
Grated Parmesan - Savory, salty finish; omit or use a vegan Parmesan for dairy-free/vegan.

See the recipe card for all ingredients and measurements, salt and pepper.

For another terrific onion side dish, try these roasted red onions with balsamic.

Chef's note: What are pearl onions? Pearl onions are simply small, mild onions-typically ¾-1 inch-sold in net bags or clamshells in white, gold, or purple. If you can't find them, use small boiler onions (about 1 inch); they're a touch larger and just as mild, but may need a few extra minutes to become tender. Aim for uniform size so they cook evenly. Frozen peeled pearl onions work in a pinch-thaw and pat dry before cooking.

Substitutions and Variations

Color and sweetness - add cooked green peas at the end.
Smoky richness - stir in chopped, crisp bacon or crisp pancetta.
Onions - swap in small boiler onions or small peeled cipollini.
Dairy-free creaminess - replace heavy cream with full-fat canned coconut milk; finish with a splash of lemon to brighten.
Grain-free thickening - use arrowroot instead of cornstarch (add off the boil to keep it silky).

Chef's tip for no-dairy creamed pearl onions: Coconut milk is a great option and there is no coconut taste! I made a batch one Thanksgiving and had multiple people taste them. They loved them. I asked, do you taste coconut? They looked at me, like what? Of course not. They were delicious.

How to Make Pearl Onions

Start by setting up an ice bath for the onions. Fill a large bowl half full of ice and fill with cold water.

Step 1: Peel the onions. Bring a large pot of water (5-6 quarts) to a boil. Add the onions and cook for 1 - 1 ½ minutes. Remove immediately with a slotted spoon or small strainer to the ice batch to chock and stop the cooking process. Chill onions until cold, about 3 minutes. Drain onions.

Step 2: With a paring knife, trim a small piece of the root end off the onion then slip the skin off to peel.

Step 3: Make the sauce. Add the cornstarch to a small dish with an equal amount of water and blend until smooth. Add the cream or coconut milk to a 3 quart pan and bring to a boil, turn the heat down a bit, add the cornstarch slurry and whisk until smooth and thickened. Cook 1 minute to remove any raw cornstarch taste.

Step 4: Stir in ⅓ cup water, then add the onions, balsamic, thyme, salt, pepper. Cover the pan and cook on low, simmering gently for 15-20 minutes until the onions are tender when pierced with the tip of a sharp paring knife. When done, stir in parmesan and nutmeg.

Creamed pearl onions are great served alongside these green beans almondine, another classic, always welcome side dish.

Make-Ahead Pearl Onions

Save time on busy cooking days by prepping ahead. Peel the onions a day or two in advance and finish the recipe on the day of serving, or prepare the entire dish and simply reheat before dinner.

Warm gently in a small pan over low heat, covered, or place in an ovenproof dish at 350°F, covered, until hot. Add a splash of milk, cream, or water if the sauce thickens-just enough to loosen it back to silky.

Creamy pearl onions on the dinner table.

Serving Suggestions

Holiday pairing - perfect with roast turkey, beef tenderloin, prime rib, roast chicken, or ham.
Plate balance - serve alongside mashed or roasted potatoes and a green veg (green beans or Brussels sprouts) for color and texture.
Finishing touches - a few thyme leaves, a tiny pinch of nutmeg, or a light Parmesan shower. For brightness, a drop or two of good balsamic.

Here's a recipe roundup with more Thanksgiving gluten-free and dairy-free recipe ideas.

Storage & Reheating

Refrigerate - cool quickly; store covered up to 4 days.
Freeze - Not recommended as both the cream and coconut milk can separate and become grainy with freezing.
Stovetop reheat - low heat, covered, stirring occasionally; loosen with a splash of milk, cream, or water until silky. Avoid boiling.
Oven reheat - 325°F, covered, 15-20 minutes until hot; add a splash of liquid if needed.
Make-ahead note - finish up to 2 days in advance; reheat gently just before serving and season to taste at the end.

Recipe FAQs

Can I use frozen or canned pearl onions?

Frozen, yes. They're already peeled, so cook per package directions until just tender, then start at the sauce step and fold them in. Canned/jarred onions aren't ideal (they are soft and briny). If you must use them, drain and rinse well, then warm gently in the sauce to avoid mushiness.

Do I have to peel fresh pearl onions?

Yes. Blanch in boiling water for 1 minute, shock in ice waterto stop the cooking process, trim the root end slightly, then slip off the skins with a paring knife. It's quick once you get a rhythm. It's worth the work.

Can I add cheese?

Absolutely. Parmesan is classic; Gruyère, Pecorino Romano, or Manchego also work. Start with 2-4 tablespoons finely grated and add to taste. For dairy-free, skip the cheese or use a vegan Parmesan

Can I make pearl onions ahead?

Yes-up to 2 days. Cool, cover, and refrigerate. Reheat gently over low heat or covered in a 300-325°F oven until hot. If the sauce thickens, loosen with a splash of milk, cream, or water and re-season after tasting if needed.

What if my sauce is too thin or too thick?

Too thin: simmer a minute or two to reduce, or whisk a tiny bit more cornstarch slurry (½ teaspoon cornstarch mixed with equal cold water) into the simmering sauce. Too thick: stir in warm milk, cream, or water a splash at a time until silky.

More Great Side Dish Recipes for the Holidays

Round out your holiday table with a few more sides everyone will love. These recipes pair beautifully with roast turkey, beef tenderloin, or ham-and they're all simple, make-ahead friendly, and full of flavor. Explore the full Thanksgiving Recipe Index.

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

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Decadent Chocolate Ganache Tart

12/22/2014 by Sally Cameron Leave a Comment

When dessert demands chocolate, this decadent chocolate ganache tart delivers. Silky, rich, and infused with hints of vanilla and orange, it's a showstopper that just happens to be gluten-free, grain-free, and dairy-free. Perfect for the holidays (or any special dinner), this indulgent tart offers a few simple variations-swap hazelnuts for almond flour, or try a touch of peppermint instead of orange. A small slice is all it takes to satisfy even the strongest chocolate craving.

A decadent dark chocolate tart with a golden crust on a gray plate.

As I planned my holiday menu, I knew I wanted something chocolate for dessert-something rich, elegant, and worthy of an "oh wow" moment. A showstopper that would send everyone into chocolate heaven and leave them swooning at the table. This dark chocolate ganache tart is just that-and the best part? You can make it ahead. I'm so excited to share this recipe with you for Thanksgiving, Christmas, and the holidays.

This filling is a take off on something called a French ganache, usually made with heavy cream. I've used whole coconut milk instead. It's rich and smooth with absolutely no taste of coconut.

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Why You'll Love This Chocolate Ganache Tart

Elegant, yet effortless - Looks impressive, but it's surprisingly easy to make. They'll think you're a genius.
All about the chocolate - Rich, smooth, and deeply satisfying.
No fussy crust - Press-in cookie-style tart crust means no rolling, no stress.
Make-ahead friendly - Prepare in advance and garnish just before serving.

Recipe Ingredients

Chocolate Tart Crust

Nut flour - Use almond flour or hazelnut flour. Hazelnut adds classic flavor depth (think Nutella!), but almond works beautifully.
Coconut flour - Adds subtle sweetness and structure when blended with nut flours.
Unrefined sugar - Light brown sugar, sucanat, or coconut sugar all work well. Sucanat is coarser but melts during baking. Golden monk fruit should also work, though untested.
Unsalted butter - For dairy-free, use plant-based butter (stick, not tub) for best texture.

Chocolate Ganache Tart Filling

Dark chocolate (70%-72%) - Use a high-quality bar, not chips.
Coconut milk - Canned full-fat coconut milk for a rich, creamy filling.
Large eggs - For structure and a silky texture.
Vanilla extract or paste - Adds depth of flavor.
Orange oil (optional) - Just a drop enhances the chocolate with a subtle citrus note, and chocolate and orange are a classic pairing. Do not use orange extract. Don't use orange extract. It must be oil if you are using. Oil has a stronger, purer flavor than extract. Find it at cooking stores, restaurant supplies and online

Please see the recipe card for measurements.

Substitutions and Variations

Flavor twist - Add a drop or two of food-grade peppermint oil to the ganache for a festive spin.
Finishing touch - Drizzle with melted white chocolate just before serving f

No Pastry Press-in Crust

Whether you eat gluten-free or not, you are bound to love this crisp, cookie-like crust. It's easy to make. No dealing with rolling out pastry. Just press the simple dough into a 9 ½-inch light colored metal tart pan with a removable bottom. They are inexpensive and available at kitchen supply stores and online.

If you've never made a tart crust like this, don't be intimidated. It really is easy and only takes a few minutes - about 12 to be exact. I've made it over and over again.

The photo below is made with almond flour. The hazelnut flour is darker in color.

For complete directions on how to make a tart crust please read here.

Chef's tip: Chocolate is the star of this tart, so choose a high-quality bittersweet variety around 70-72%. Some of my favorites are Theo, Guittard, Scharffen Berger, Valrhona, and Hu Kitchen, their Gems. They are organic, no dairy, no GMO's, no emulsifiers, no lecithins, no gluten, no refined or cane cane. No weird ingredients! Just good, clean, terrific chocolate.

Weighing chocolate discs on a glass top digital kitchen scale.

Chef's tip - For accuracy, weigh the chocolate on a digital kitchen scale, a great and inexpensive addition to your kitchen tools.

How to Melt Chocolate

Chocolate is best melted slowly and gently in a double boiler (or it can get grainy instead of stay smooth). Place a bowl over a pan of simmering water. Just a few inches of water will do. The bottom of the bowl should not touch the water.

Place chocolate bits, wafers or finely chopped pieces into the bowl and allow it to melt. Stir occasionally until smooth.

Showing a double boiler set up with a pot topped with a glass bowl on stove top.

After chocolate is melted, turn off the heat, remove the bowl from the pan and let the chocolate cool a little. You don't want the eggs to scramble when being added to the chocolate. Add coconut milk, beaten eggs, vanilla and orange oil. Stir until smooth.

Chef's tip: chocolate and water are enemies. If you get water (or steam) into the chocolate it might seize or harden up, so be extra careful.

Making chocolate filling, pouring coconut milk into melted chocolate.

Pour the filling into a pre-baked tart crust and bake for 20 minutes at 350º.

Pouring the liquid chocolate filling into a tart crust.

Serving Suggestions

After baking, cool, chill the chocolate ganache tart before slicing to serve. If you want, top with a dollop of whipped cream, use either whipped coconut or whipped dairy cream. For yet another garnish, sprinkle with chocolate jimmies.

Chef's storage tip: Do not place plastic film right on top of the tart surface as it will stick. When you try to take it off it will mess up the pretty, smooth surface. If you do, you can always cover with whipped cream. Place a large piece of parchment or waxed paper over the top of the baking tray first to cover, then wrap in plastic film (after tart has cooled).

A single slice of chocolate tart on a black plate with silver fork.

Recipe FAQs

What's the best way to melt chocolate?

Either in a microwave on lower power stirring every 20 seconds or so, or on the stove top by setting up a double boiler. Melt chocolate slowly so it does not get grainy. Too high of heat in the microwave can burn chocolate. Go slow and be careful.

What's the best chocolate for a chocolate tart?

Use a dark, often called bittersweet, chocolate around 70% - 72%.

Can I make this ahead of time?

The tart holds well refrigerated and wrapped for about 2 days, so save time and make it ahead.

More Chocolate Recipes

If you love tarts, try this pumpkin tart recipe. It's not just for Thanksgiving. And for more chocolate recipes, try these.

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

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Chocolate Blueberry Smoothie (high protein)

01/12/2015 by Sally Cameron 2 Comments

Here's a smoothie that's as delicious as it is nutritious. Made with blueberries, cocoa, and a handful of wholesome ingredients, this chocolate blueberry smoothie is a simple way to start your day with something creamy, satisfying, and naturally sweet. It's loaded with antioxidants and rich flavor, perfect for breakfast or a quick afternoon pick-me-up.

A chocolate blueberry smoothie in a glass with purple striped straws and blueberries beside.

I created this chocolate blueberry smoothie to combine wholesome ingredients with rich flavor. Blueberries and cocoa are packed with antioxidants, and together they make a creamy, satisfying smoothie that tastes like dessert but supports a healthy start to the day.

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Why You'll Love This Smoothie

Chocolatey and nourishing: Packed with antioxidants from blueberries and cocoa for a feel-good start to your day.
Quick and versatile: Ready in minutes for breakfast, a post-workout refuel, or an easy grab-and-go option.
Customizable: Adjust the ingredients to fit your tastes and nutrition goals-more protein, extra berries, or your favorite milk.

Try my recipe for homemade cashew milk as an alternative to almond milk.

What You'll Need

Milk: I use homemade almond milk as the base for most of our smoothies. If you;re buying it, be sure to read the labels for additives you don't want.
Berries: Frozen blueberries make this easy year-round, but fresh work too.
Greens: Baby spinach blends right in and adds extra nutrients without affecting the flavor. Buy the pre-washed containers.
Cocoa Powder: For rich chocolatey goodness-and a boost of antioxidants.
Banana: Adds natural sweetness and creaminess.
Protein Powder: Use your favorite. We like one that provides 20 grams of protein per scoop.

Quick homemade coconut milk is good too.

Substitutions and Variations

Other milks - Try oat milk, coconut milk, hemp seed milk, cashew milk, and others depending on any allergies or sensitivities.
Spice: A little cinnamon for warmth and depth.
Sweetener - Use a little honey or maple syrup, or try zero-sugar honey or sugar-free simple syrup if you prefer it lower in sugar (we do, they work great, skip the sugar).
Vanilla - Add a touch of vanilla extract.

How to Make a Chocolate Blueberry Smoothie

Ingredients for a chocolate blueberry smoothie i a blender container ready for blending.

Making smoothies is so easy and fast. Add milk, then protein powder, then everything else and blend away until smooth. Add a little sweetener if preferred and taste.

Chef's Note:
I make homemade nut milks for smoothies because they're free of additives, gums, and preservatives. You can strain them for a smoother texture or leave them unstrained to keep more fiber (why toss the good stuff?). Sweeten or leave them plain depending on your taste. Store nuts in a cool pantry so they stay fresh, and make milk any time you need it. For the most consistent results, weigh your nuts on a digital scale rather than measuring by volume.

A glass dairy bottle of homemade almond milk with raw almonds on a wooden table.

Serving Suggestions

Enjoy right after blending for the freshest flavor and creamy texture.
Pour into an insulated container for a grab-and-go breakfast on busy mornings.
Serve as a post-workout snack to refuel with protein and antioxidants.
Top with a sprinkle of cacao nibs, chia seeds, or a few extra berries.
Freeze leftovers in popsicle molds for a cool, healthy treat.

Be sure to check out my guide on The Ultimate Guide to Making Healthy Smoothies!

Recipe FAQs

Can I make this smoothie ahead of time?

Yes-blend it and store in the fridge for up to 24 hours. Shake or stir before drinking, as separation is natural.

What's the best protein powder to use?

Use any protein powder you like. I prefer an unsweetened variety with about 20 grams of protein per scoop. Be sure to read labels carefully for ingredients. You can add your own sweeteners and flavors in a healthier way than what most include.

Can I skip the banana?

Yes-though the banana adds natural sweetness and creaminess. If you leave it out, you may want to add a little extra sweetener or a few ice cubes to maintain the texture.

How do I make it nut-free?

Oat milk is my best recommendation and it's makes a nice creamy smoothie. Rice milk is falling out of favor because of arsenic concerns, especially for kids. And coconut is often off the table for people with tree nut allergies, even though botanically it's a drupe, not a nut. Many allergists still advise avoiding it if the allergy is severe. Use oat milk and be sure your protein powder is nut-free.

More Smoothie Recipes

Find more recipes and inspiration on the smoothie and juices page.

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📖 Recipe

Zucchini Appetizer Rolls with Goat Cheese

10/16/2015 by Sally Cameron 8 Comments

If you're looking for new appetizer recipes or new appetizer ideas, try these creamy, bite sized vegetable bombs. Zucchini appetizer rolls with goat cheese and colorful vegetables make a great vegetarian appetizer. Try them when friends come for dinner and for healthy game day snacks. Zucchini rolls are another great way to use zucchini.

Zucchini Roll Ups with Goat Cheese — Zucchini roll ups, bite size appetizers with goat cheese and veggies.

Zucchini Appetizer Rolls with Goat Cheese

When my neighbors kids wolfed these down for an afternoon snack, I figured it was a good recipe to post. The are light, colorful and creamy. We were headed out of town for a few days and I was trying to use up my perishable produce and this was the idea. it worked!

They look fancy standing up for the photo but you can lay them flat on a plate to serve. If you let them stand for long they do get soft so they are best served right away.

How to Make Zucchini Roll Slices

The answer is using a mandolin or other handheld slicer. Using a mandolin, I sliced whole zucchini into long, thin slices ⅛" thick. Use a hand slicer that gives you clean, even slices.

Mandolins come in all price ranges, from $15 to more than $100. Buy what suits your budget and cooking needs. It's a tool you'll only buy once and have forever. Do a search on Amazon or check with your local kitchen store.

If you have a small kitchen, they usually fold flat (or are already flat) and don't take up much space plus they are handy for slicing all kinds of vegetables.

Salting the Zucchini Slices

Raw zucchini slices do not roll easily. Even thinly sliced, they can break. To soften slices enough to roll, I tried two methods. Broiling briefly and salting. Briefly broiling them, they shrank too much.

The method that worked best was simply salting the slices and waiting a 10-12 minutes until the slices softened, the pressing them dry between layers of paper towels to get rid of excess moisture. The slices did not shrink up and rolled easily once filled.

If you let them sit too long with salt, they will get too soft and be mushy instead of soft and pliable.

Zucchini Rolls Goat Cheese Filling

For the filling, warmed up goat cheese blends more easily than cold. Remove any plastic wrap and allow the cheese to sit on the counter for about 20 minutes. Then add it to a small bowl and stir in a little milk, olive oil, chopped chives and lemon zest until smooth. Season with salt and pepper.

To add more color and crunch, add thin strips of vegetables, sprouts and chives when you roll the rolls. I used raw carrot and bell pepper, plus some sprouts and herbs from my garden pots.

Tip - Not a fan of goat cheese? Try softened cream cheese or whipped cream cheese, which is easier to spread.

How to Assemble the Zucchini Appetizer Rolls

After slicing the zucchini, salting and drying the slices, place about 2 teaspoons of the filling on the slices and spread over the length. Next, space out fine strips of raw carrot and raw red bell pepper, then fill in with a few strips of chives. I had a few basil leaves left in the garden, so I used them too. Smaller leaves worked better. If all you have is larger ones, cut them down to size.

A Few Recipe Tips

Choose medium zucchini, about 7-8 ounces in size. You can slice them ahead of time, just don't salt them until you are ready to complete the zucchini roll ups. If you slice them ahead, roll them in paper towels then wrap them tightly so they don't dry out. This also might reduce the drying time.

The first slices won't be usable. Save them for chopping up and adding to a green salad.

📖 Recipe

High Protein Overnight Oats (with Chia Seeds)

01/26/2024 by Sally Cameron Leave a Comment

High-protein overnight oats are an easy, make-ahead breakfast perfect for busy mornings and meal prep. No cooking required - just mix the ingredients, refrigerate overnight, and enjoy. Whether you keep them simple or load them with toppings, these overnight oats are a healthy grab-and-go option and a great alternative to smoothies. Use dairy milk or plant-based milk, such as almond milk, for a nutritious start to your day.

A glass bowl of overnight oats with blueberries and pomegranate seeds.

So what makes them high protein overnight oats? The combination of healthy ingredients, like rolled oats, chia seeds, toppings, and your choice of milk. For the most protein, try homemade hemp milk for 14 grams of protein in an 8-ounce glass. For higher protein, add a little protein powder if desired.

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Why You'll Love High Protein Overnight Oats

High in protein, low in effort - 20-30g of protein per serving, no stove needed.
Meal-prep friendly - Make a few jars ahead for the week.
Customizable - Add fruit, nut butter, or protein powder to fit your goals.
Naturally gluten-free and dairy-free options - Easy to adapt for any diet.
Budget-friendly - Wholesome ingredients you already have in your pantry.

For a terrific weekend or holiday breakfast, try these naturally gluten-free buckwheat pancakes.

Chef's Tip - Protein Powder Math:
Most protein powders provide about 20-22 grams of protein per scoop, or roughly 5 grams per tablespoon. You rarely need a full scoop for overnight oats - 1 to 2 tablespoons is plenty to boost protein without overpowering flavor or texture. Add more only if you're specifically targeting higher protein intake. Don't like powders? Stir in 1-2 tablespoons Greek yogurt for a creamier texture and approximately 1 gram extra protein per tablespoon.

Ingredients You'll Need

This is the basic overnight oats recipe with chia seeds. Toppings take it to a whole new level. See my notes for varying the protein levels.

Simple ingredients for overnight oats with chia seeds.

Oats - Buy old-fashioned rolled oats labeled gluten-free if needed. If gluten isn't a concern, use regular rolled oats. Avoid instant oats - they get too soft overnight.
Milk - The milk you choose affects both flavor and protein. Use dairy milk, almond, hemp milk, or cashew, for a plant-based option.
Chia seeds - Chia seeds make the overnight oats set up nicely and add a little healthy fat, fiber, and creaminess. I prefer white chia seeds for overnight oats.
Sweetener - Try agave syrup, maple syrup, date syrup, yacon or raw honey. You can mix it in as the oats set up overnight, or use a little in the morning over the top. For zero sugar use monk fruit honey or maple syrup.
Vanilla - Use either vanilla extract or try vanilla paste with little flecks of vanilla bean.

For measurements please see the recipe card. For optional toppings, see below in serving suggestions section.

Substitutions and Variations

Swap almond extract - use vanilla extract instead.
Add spices - try cinnamon or pumpkin pie spice in fall.
Make it chocolate - stir in cocoa powder for a rich flavor.
Apple cinnamon overnight oats, - make a batch of this easy apple compote to top your overnight oats with. It tastes almost like apple pie. Dessert for breakfast? Why not.

For another make-ahead breakfast, try this chia pudding with coconut milk.

Choosing the Right Milk for Overnight Oats

The milk you use changes both texture, flavor, and protein. Here's how the numbers compare (from my homemade milk recipes, not store bought) at 8 oz (1 cup). Coconut milk is not listed as it provides no protein, just fat.

Milk (homemade unless noted)	Approx. Protein / 8 oz	Texture & Flavor	Best For
A2 cow’s milk (2% or whole)	~8 g	Naturally creamy, clean dairy flavor	Highest protein + classic texture if dairy is OK
Hemp milk – standard batch	~9 g	Light, slightly nutty	Dairy-free, solid protein without powder
Hemp milk – extra-hemp	~14 g	Richer, more body	Maximum plant protein; super satisfying
Cashew milk	~8 g	Ultra-creamy, silky	Dessert-level creaminess with real protein
Almond milk	~5 g	Clean, mild, lighter	Lighter oats with a decent protein bump
Oat milk (store-bought, optional)	~3 g	Smooth, slightly sweet	Extra creaminess if you like/tolerate it.

How to Make Overnight Oats

Four glass bowls with dry rolled oats and chia seeds ready for milk and vanilla. — **Step 1: Measure rolled oats, chia seeds, and a pinch of salt into appropriate container with a tight fitting lid. Add milk and vanilla, and stir very well. Refrigerate overnight.**

Best Containers for Overnight Oats

Choose airtight containers like a glass jar or a bowl with a tight fitting lid. I like ones that stack easily in the refrigerator and for storage. Tight lids mean no leakage. A 16-ounce meal prep bowl or jar with an airtight lid gives you enough headroom to add your toppings. Another alternative is a 16-ounce wide mouth Mason jar.

Six bowls of overnight oats with a variety of colorful toppings.

Serving Suggestions

When to add toppings: Stir your overnight oats first, then add toppings-or pack them separately in a small container to add just before eating. Mix and match these ideas to find your favorite combinations for high-protein overnight oats.

Fresh berries - Strawberries, raspberries, blueberries, or blackberries add antioxidants and color.
Frozen fruit - Works beautifully; just thaw first so your oats don't get watery.
Fresh fruit - Try apples, or this cinnamon apple compote, pears, bananas, mango, peaches, nectarines, plums, or pomegranate seeds.
Crunchy add-ins - Sliced or slivered almonds, pepitas, hemp seeds, or coconut flakes for healthy fats and texture.
Nut butters - Almond, cashew, or peanut butter add richness and extra protein.
Jams & spreads - Choose lower-sugar or fruit-only versions for natural sweetness.
Chocolate lovers' twist - Stir in dark chocolate chips or raw cacao nibs for a lightly sweet, antioxidant-rich finish.

Overnight oats topped with apple cinnamon compote in a glass bowl.

Storage & Shelf Life

Overnight oats keep well for up to 4 days in the refrigerator. Stir before eating, as the chia seeds continue to thicken the mixture over time.

If the oats become too thick, add a splash of milk and stir until creamy again. For meal prep, store each portion in a sealed 16-ounce container so it stays fresh and travel-ready.

Recipe FAQs

Are overnight oats with chia seeds healthy?

Yes. Overnight oats with chia seeds are a nutrient-dense breakfast packed with protein (typically 16-22 grams), fiber (about 10 grams), and healthy fats. Chia seeds also provide antioxidants, minerals, and omega-3s, while oats offer slow-digesting carbohydrates that keep you full longer.

How can I sweeten overnight oats naturally?

For natural sweetness, try raw honey, pure maple syrup, date syrup, or brown rice syrup. For a low-sugar option, use monk fruit-sweetened honey or maple syrup. You can also stir in a little low-sugar jam or fruit compote before serving. Avoid artificial sweeteners if possible, as some leave a bitter aftertaste.

Do overnight oats need to be refrigerated, and how long do they last?

Yes - overnight oats must be refrigerated. The combination of oats, milk, and chia seeds needs to stay below 40°F to remain safe. Properly stored, overnight oats last up to 5 days in the refrigerator.
If you take them to go, keep them chilled or use ice packs; they're safe unrefrigerated for about 2 hours.

What kind of oats are best for overnight oats?

Use rolled (old-fashioned) oats for the best creamy texture. Steel-cut oats stay too chewy unless pre-cooked, and instant oats can turn mushy. If you prefer a lower glycemic index, you can lightly cook steel-cut oats, cool them, and then add your toppings for the same make-ahead convenience.

How can I add more protein to overnight oats?

There are a few easy ways to boost protein. Stir in 1-2 tablespoons of your favorite protein powder (most add about 5 grams per tablespoon) or 1-2 tablespoons of Greek yogurt for a creamier texture and extra protein. Using high-protein milk alternatives like hemp milk also raises the protein content naturally.

More Healthy Breakfast Ideas

From Greek yogurt parfaits to terrific healthy smoothies, homemade granola, or poached eggs over sautéed veggies, you'e covered.

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If you made high protein overnight oats, please comment and let me know, I love to read your comments. If you loved it, please give it a 5 star rating! They really help other readers.

📖 Recipe

Cranberry Oatmeal Cookies Recipe (gluten-free)

12/10/2024 by Sally Cameron 20 Comments

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

A stack of cranberry oatmeal cookies on a white plate with a glass of milk, and tray of more cookies.

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

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Why You'll Like This Recipe

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

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

Recipe Ingredients

Ingredients to make cranberry oatmeal cookies in prep bowls on a marble counter.

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

Please see the recipe card for measurements and salt.

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

Substitutions and Variations

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

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

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

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

Recipe Instructions

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

Cinnamon and flour in a glass bowl, dry ingredients for cookies. — **Step 2: Whisk the dry ingredients** **in a medium bowl (flour, baking soda, salt).**

Light brown sugar and golden butter cubes in a glass bowl on a marble counter. — **Step 3: Add soft butter and sugar to a medium bowl, beat butter and sugar until combined and fluffy.**

Creamed cookie dough with added eggs and beaters in a glass bowl. — **Step 4: Add the eggs and vanilla and beat until smooth.**

Creamy cookie dough coming together after beating. — **Step 5: Beat in the flour, start slow, build speed, beat until smooth and creamy.**

Cookie dough batter with rolled oats in a glass bowl with a spatula for mixing. — **Step 6: Combine oats and flour by hand.**

Deep red dried cranberries added to cookie dough in a glass bowl with a mixing spatula. — **Step 7: Fold cranberries in by hand. Mix well.**

Finished cranberry oatmeal cookie dough ready for scooping and baking. — **Step 8: Finished cookie batter, dough is stiff, ready for portioning onto a sheet pan.**

Balls of cranberry oatmeal cookie dough portioned onto a cookie sheet with parchment. — **Step 9: Portion balls of dough onto cookie sheets for baking using a tablespoon or a #40 cookie scoop.**

Golden oatmeal cookies cooling on a wire rack with more cookies on the baking sheet. — Step 10: Bake cookies until light golden brown, about 18 minutes for a conventional oven. Cool cookies for a couple of minutes then remove to a wire rack. When totally cool, package in an airtight container.

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

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

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

Serving and Storage

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

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

Recipe FAQs

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

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

How do I prevent my cookies from spreading too much?

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

How do I make my cookies chewier or crispier?

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

Can I use fresh or dried cranberries?

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

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

⭐️Did You Make This Recipe?

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

Recipe updated from 12/2014

📖 Recipe

No-Cook Asian Dipping Sauce With Almond Butter

05/19/2014 by Sally Cameron 17 Comments

Sauces are the secret weapon in any cook's kitchen, and this Asian dipping sauce is no exception. Made with creamy almond butter, tamari (gluten-free soy sauce), rice vinegar, and ginger, it's a quick, no-cook sauce that brings bold, savory flavor with a touch of sweetness. Whether you use it as a dip, drizzle, or dressing, this versatile sauce transforms everything from spring rolls, noodle bowls, grilled chicken, and grain bowls into something delicious.

A brown bowl of creamy golden brown Asian dipping sauce and a spoon on the side.

Using creamy almond butter, I created this quick Asian-style sauce with ginger, garlic, sesame oil, rice vinegar, tamari (wheat-free soy sauce) and a little honey. It's thick and creamy. If you want it thinner add a little warm water and stir until smooth.

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Why You'll Love Asian Dipping Sauce

No cooking required - Just whisk or blend, ready in minutes.
Versatile flavor - Great with spring rolls, noodle bowls, grilled meats, or roasted veggies.
Wholesome ingredients - Made with almond butter, tamari, vinegar, and honey.
Make it gluten-free - With tamari instead of soy sauce, and it's dairy-free.
Make-ahead friendly - Keeps well in the fridge for several days for easy meal prep.

Asian dipping sauce is perfect with the colorful vegetable spring rolls as an appetizer.

What You'll Need

Ingredients for creamy asian dipping sauce with almond butter, ginger, garlic, soy sauce, oil, and honey.

Nut Butter - Use natural almond butter with no added sugar, salt, or preservatives. Stir well or reblend if separated.
Vinegar - Unseasoned rice vinegar adds brightness without overpowering.
Oil - Sesame oil (toasted or not) adds signature flavor and is classic in Asian-style sauces. Other options are a neutral oil like avocado or MCT oil. Melted coconut oil is good too but may thicken the sauce more when chilled. Don't use standard vegetable oil. In fact it you have it, toss it.
Soy Sauce - Low-sodium tamari (gluten-free) or regular soy sauce. For soy-free, try San-J No Soy Sauce or coconut aminos (if you like the taste).
Sweetener - Mild honey balances the savory notes. For sugar-free, use a monk fruit-based liquid sweetener or sugar-free "honey."
Ginger - Finely grated fresh ginger or jarred ginger puree adds warmth and zing.
Garlic - Minced fresh garlic adds savory depth; garlic powder works in a pinch.

Chef's Tip: Choose the soy sauce option that best meets your needs. Tamari is gluten-free and widely available. Be sure to choose low sodium. Coconut aminos are a soy-free alternative, but the flavor is a little sweeter and less savory. For those avoiding both soy and gluten, San-J's No Soy Tamari is an excellent option-it tastes surprisingly close to the real thing. Not gluten-free? Low sodium soy sauce is fine, my recommendation is buy organic.

This almond butter sauce is a nice way to dress up simple crispy chicken cutlets.

Substitutions and Variations

Nut butter swap - Try raw cashew butter or tahini (good for nut-free) for a sesame-forward twist. Peanut butter works too but changes the flavor profile.
Vinegar - If you don't have unseasoned rice vinegar, try apple cider vinegar or white wine vinegar.
Sweetener - Try maple syrup (but it has it's own flavor) or agave if preferred. Avoid anything with erythritol-it may crystallize.
Citrus - Add a splash of lime juice for another flavor level.
Texture tip - Want it thinner for drizzling? Add a little warm water to loosen.

Chef's Tip: How to Fix Separated Almond Butter
If your almond butter has separated (oil on top, solid on the bottom), don't toss it! Scrape the whole jar into a food processor, digging the bottom out with a table knife, and blend until smooth and creamy again. It takes just a minute and makes it easier to measure-and to use in recipes like this one. Plus with the cost of nut butter, it's better to save it.

How to Make Asian Dipping Sauce

So simple! Place everything in a small bowl and stir or whisk together until smooth.

Almond butter and ingredients for Asian dipping sauce in a glass bowl before blending with a red spatula.

Add all ingredients to a medium bowl.

Golden brown, creamy almond butter dipping sauce blended smooth with a whisk and ready to use.

Blend until smooth and creamy. Taste and adjust with more ginger or garlic.

Chef's Tip: Adjusting Sauce Thickness. This sauce is meant to be adaptable for different dishes. As made, it has a drizzle-able consistency. If you want it thicker, add a little more almond butter, or use a little less vinegar and oil at the start. You can always taste and adjust. Sometimes I also add more ginger, as I love the taste.

Serving Suggestions

Creamy almond butter Asian dipping sauce drizzled over grilled chicken skewers on a gray plate.

Great ways to Use Asian dipping sauce:

Grilled proteins - Spoon over grilled chicken (like above!) or shrimp kabobs.
Noodle salad - Thin the sauce and toss with cooked, chilled brown rice noodles and chopped raw vegetables.
Ahi tuna - Drizzle over seared Ahi for a bold, flavorful finish.
Burgers - Use as a spread on grilled or air fryer burgers for an Asian-inspired twist.
Salads - Use as the dressing for my Asian cabbage salad recipe as the dressing
Veggie platter - Serve as a dip for raw vegetables.

Leftovers and Storage

Thick or thin, this versatile sauce will keep in the refrigerator for up to a week. If it stiffens when cold, let it come to room temperature and stir before using. If it needs thinning to loosen it, add a little water.

Recipe FAQs

Can I use cashew butter instead of almond butter?

Absolutely. Cashew butter can be swapped for the almond butter in this recipe.

What if I an allergic to nuts?

Try it with tahini (sesame seed butter), made with sesame seeds.

What if I am allergic to soy?

Use coconut aminos or soy-free tamari sauce instead of tamari or soy sauce.

Can I make this ahead?

Yes! It's perfect for meal prep. Just store it in a sealed jar or container and give it a good stir before using.

📖 Recipe

Asian Almond Sauce | AFoodcentricLife.com

Asian Dipping Sauce

Sally Cameron

Almond butter makes an Asian-inspired sauce. Use it thick with chicken or shrimp. Thin it and use with cold noodles, cabbage or salads. It keeps week in the refrigerator for a few days. Let it warm up and stir before using. This recipe doubles easily for more servings and leftovers.

5 from 6 votes

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Prep Time 5

Cook Time 0

Total Time 5

Course Sauce

Cuisine Asian

Servings Yield 1 cup

Calories 177 kcal

Ingredients

▢ ½ cup natural almond butter sub cashew butter
▢ 3 tablespoons unseasoned rice vinegar sub white vinegar
▢ 3 tablespoons neutral flavored oil or sesame oil coconut oil or MCT oil
▢ 3 tablespoons low sodium tamari or soy sauce
▢ 1 ½ tablespoons honey
▢ 1 ½ tablespoons pureed ginger from jar or finely zested fresh peeled ginger
▢ 1 large garlic zested fine

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Instructions

Place everything in a small bowl and stir together until smooth. Use thick or thin with a little warm water.

Notes

Thickness note - This almond butter sauce is designed to be slightly pourable for maximum versatility-ideal for drizzling, tossing, or dipping. If you prefer it thicker, stir in a little more almond butter. Want it thinner? A splash of vinegar or oil will do the trick.

How to use this sauce:

Grilled proteins - Spoon over grilled chicken or shrimp kabobs.
Noodle salad - Toss with cooked, chilled brown rice noodles, and chopped raw vegetables.
Ahi tuna - Drizzle over seared Ahi for a bold, flavorful finish.
Burgers - Use as a spread on grilled burgers for an Asian-inspired twist.
Salads - Use as the dressing for my Asian Cabbage Salad (link when ready).
Veggie platter - Serve as a dip for raw vegetables.

Nutrition

Serving: 2tablespoonsCalories: 177kcalCarbohydrates: 7gProtein: 4gFat: 16gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 1gSodium: 202mgPotassium: 137mgFiber: 2gSugar: 4gVitamin A: 1IUVitamin C: 1mgCalcium: 57mgIron: 1mg

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

Chocolate Bark Recipe (bark bites)

02/03/2023 by Sally Cameron 2 Comments

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

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Why You'll Like This Recipe

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

Love chocolate? Make a batch of these easy chocolate chip meringue cookies called Forgotten Cookies. Make the batter and forget them for awhile!

Recipe Ingredients

Ingredients for chocolate bark on a counter.

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

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

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

Substitutions and Variations

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

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

Chocolate Bark vs. Chocolate Bark Bites

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

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

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

Tools

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

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

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

Recipe Instructions

Chocolate melting on the stovetop in a double boiler.

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

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

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

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

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

Melting Chocolate: Stovetop Method

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

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

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

Melting Chocolate: Microwave Method

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

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

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

Storing Chocolate Bark Bites

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

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

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

How to Make For Gifts and Party Favors

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

Recipe FAQ's

Does chocolate bark need to be tempered?

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

How long will chocolate bark keep?

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

More Delicious Recipes

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

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📖 Recipe

Bark bites on a round display plate for serving.

Easy Chocolate Bark (bite size)

Sally Cameron

Bite-sized chocolate bark with nuts, coconut, and dried fruit. Portion controlled in mini paper baking cups. Each bite has about ½ ounce (1 tablespoon) of chocolate. No cooking required.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 15

Chill 30

Total Time 45

Course Dessert, Snack

Cuisine American

Servings pieces

Calories 166 kcal

Equipment

▢
1 mini muffin pan
▢
12 mini paper liners for muffin pan about 2" size

Ingredients

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

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Instructions

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

How to Melt Chocolate in the Microwave

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

How to Melt Chocolate on the Stovetop

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

Assemble the Chocolate Bark Bites

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

Notes

Mini paper baking cups can be found at cooking stores, Target, and in the baking section of craft stores. If using as gifts, find cello bags, twist ties and ribbon online and at craft stores.

An alternative to a mini muffin pan is to place the mini muffin papers on a flat plate or rimmed baking sheet. Your chocolate bark bites might spread a bit more as they don't have the support of the muffin pan, but they will still be good.

The easiest way to measure loose ingredients like chocolate pieces is with a digital kitchen scale, an inexpensive and useful tool.

Use good quality 70% - 85% chocolate for the best flavor. If you don't like walnuts, use another nut. These make terrific hostess and holiday gifts!

Nutrition

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

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

Carne Asada Marinade (for Grilled Steak)

06/10/2014 by Sally Cameron 1 Comment

This carne asada marinade is bold, zesty, and comes together fast in the blender with fresh lime juice, garlic, cumin, and jalapeño-classic flavor in every bite. It's an easy way to make juicy, flavorful carne asada steak at home. The marinade does double duty, tenderizing the meat and serving as a sauce for finishing. After a quick 10-12 minutes on the grill, the steak is charred, juicy, and ready to slice for tacos, bowls, or simple plates.

Grilled carne asada steak on a wood cutting board with a knife.

Carne asada is usually made with thin, flavorful cuts of beef that cook quickly over high heat. Skirt steak is the more traditional choice, but flank steak (my usual choice), flat iron steak, hanger steak, or flap steak/bavette all work well. The key is a bold marinade, a hot grill, and slicing the steak thinly across the grain for the best texture. With fresh lime, garlic, cumin, jalapeño, and cilantro, this marinade adds bright, savory flavor without extra fuss.

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Carne Asada Marinade Recipe Highlights

Big, bold flavor - Fresh lime, orange juice, cilantro, garlic, jalapeño, cumin, and oregano create a bright, punchy carne asada marinade.
Fast grilling - Thinner steak cuts cook quickly over high heat, making this an easy recipe for tacos, bowls, salads, or grilled vegetables.
Double-duty marinade - Reserve some clean marinade before adding the meat, then use it as a fresh finishing sauce for extra flavor.
Make-ahead - Make marinade up to 2 days ahead and refrigerate.

For another flank steak recipe, try this Asian inspired flank steak recipe with ginger.

Ingredients You'll Need

Steak - Skirt steak is the more traditional cut for carne asada, with bold beefy flavor. Flank steak is easier to find, lean, reliable, and slices beautifully, which makes it my go-to for this carne asada marinade. Flat iron, hanger, or flap steak are good alternatives.
Cilantro - Adds fresh, herbaceous flavor.
Oil - Use avocado oil or olive oil for richness and body.
Jalapeño - Adds gentle heat. Seed and devein it for a milder marinade.
Citrus juice - Fresh orange and lime juice adds acidity, balancing the richness of the steak.
Garlic - Adds bold, savory depth.
White onion - For mild onion flavor without overpowering, red onion and shallot also work.
Cumin - Warm, earthy, and classic with carne asada flavors.
Mexican oregano - Adds earthy, herbal depth. Regular oregano works if needed.

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

Chef's Tip - Fresh Spices Matter:
Ground spices lose potency over time. For the best carne asada flavor, use fresh cumin and oregano (ideally within 6-12 months). If your spices smell flat, they'll taste flat. Store them in a cool dark place like a drawer, cabinet, or pantry, not next to the stove where light and heat degrade their flavor.

Substitutions and Variations

Spice it up - Use a serrano pepper instead of jalapeño, or add a pinch of red pepper flakes.
Chicken - Use carne asada marinade for chicken too, dark meat works great.
Extra savory depth - Add 1 tablespoon of tamari or soy sauce. Not traditional, but it adds umami.
Cilantro-free option - Use flat-leaf parsley, or a mix of parsley and fresh oregano, for a different herb profile.
Tequila option - Add 1-2 tablespoons blanco tequila for a clean, bright flavor, or reposado for a slightly warmer note. Use just a little so it enhances the marinade without overpowering the lime, garlic, and cilantro.

Chef's Tip: how to get perfect grill marks? Use the 10:00 and 2:00 trick. When you lay the meat on the grill, point one end towards 10:00 on the clock. When first set of grill marks are set, move that point to 2:00. When grill marks are set, flip the steak and finish grilling.

If the sounds of a little tequila in the marinade sounds fun, try this grilled tequila lime shrimp!

How to Make Carne Asada Marinade

Flank steak marinating in a white casserole dish covered in a bright green carne asada marinade.

Make carne asada marinade - Add all marinade ingredients to a blender and blend until smooth. Reserve half to use as a finishing sauce if desired.
Marinate steak - Place the steak in a zip-top bag with half of the marinade. Seal and marinate at room temperature for 1 hour, or refrigerate for up to 6 hours.
Prepare to grill - Remove the steak from the marinade and discard the used marinade. If the steak has been refrigerated, let it sit at room temperature for about 45 minutes to take the chill off.
Preheat your grill - Set to high and clean the grates well. Oil the grates to prevent sticking or spray the meat with avocado oil spray. Grill the steak for 10-11 minutes total.
Rest the steak - Remove the carne asada from the grill and let it rest for 10 minutes before slicing to allow the juices to redistribute.
Slice the steak - Slice thinly across the grain to maximize tenderness. Use a sharp chef's knife or a sharp slicing knife.

Serving Suggestions

Serve carne asada with warm corn tortillas and thinly sliced vegetables for easy tacos. For a grain-free option, use cassava tortillas and pair with a crisp slaw. It's also great with:

Salad greens for a carne asada salad.
Mexican rice.
Pinto beans or black beans.
Avocado sauce or guacamole.
Smoked salsa, ranchero sauce, or salsa verde.
Grilled vegetables, like grilled zucchini.

Storage and Leftovers

Let the steak cool completely, then store in an airtight container in the refrigerator for up to 4 days. To freeze leftover carne asada, slice the cooked steak thinly, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheat gently in a covered skillet over low heat with a splash of broth or reserved marinade, or enjoy cold on salads, tacos, or wraps.

Sliced flank steak on a cutting board with a green dressing, lime wedges, and a colorful salad.

For another terrific Mexican-inspired recipe, try this Mexican chicken tortilla soup. It's filled with big bold flavors and topped with wonderful garnishes.

More Mexican-Inspired Recipes

Build a complete meal with these Mexican-inspired recipes, from flavorful mains and fresh salsas to sauces, sides, and easy weeknight favorites, and check out the Mexican-inspired recipes page.

If You Make This Recipe

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