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Air Fryer Chicken Patties (Homemade not Frozen)

07/03/2025 by Sally Cameron Leave a Comment

These air fryer chicken patties are everything the frozen ones wish they could be: juicy, flavorful, and made with real, wholesome ingredients. No bread crumbs, no fillers-just clean protein combined with fresh herbs, shallot, and a touch of Dijon mustard for extra depth. Formed into tender patties and air fried to golden perfection, they're ready in about 15 minutes. Once you try them homemade, you'll never want to settle for the packaged frozen version again.

Four golden chicken patties on a plate of greens with tomatoes and red onion slices.

I had a chicken patty like this at a café recently-just a simple salad with a juicy chicken patty on top. It was such a satisfying, healthy lunch that I've been recreating it at home ever since. These chicken patties are light yet full of flavor, and super easy to make. Skip the frozen ground chicken patties and make your own!

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Why You'll Love These Air Fryer Chicken Patties

Easy recipe - From mixing bowl to crispy golden patties in under 20 minutes.
Healthy and satisfying - High in protein, naturally gluten-free, and made with real whole ingredients.
Versatile - Serve them over salads. in lettuce wraps, grain bowls, or tucked into a bun, great for meal prep.
Easy meal - For busy weeknights with your favorite toppings.

Instead of mustard, mayo, or ketchup, serve with a swipe of harissa aioli.

What You'll Need

Ingredients for air fryer chicken patties on the kitchen counter in prep bowls.

Ground Chicken - Buy the 93/7 lean to fat blend (dark and light meat). To grind your own chicken see note below.
Shallot - A small shallot, finely chopped, adds a subtle, aromatic layer of flavor without overpowering.
Dijon Mustard - Adds moisture, a tangy punch, and helps the patties hold together. It's a little thing that makes a big difference.
Fresh Parsley - Adds bright, herbaceous flavor and a bit of green flecked freshness. Flat leaf (Italian) is best.
Oregano or Dill (Optional) - Just a pinch of dried oregano or dill brings a Mediterranean touch. Use fresh if you've got it on hand.
Worcestershire - For a little umami flavor punch and savory depth (optional).

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

Serve air fryer chicken patties atop this avocado, corn, and black bean salad for a quick and healthy meal.

Substitutions and Variations

Ground Turkey: Make air fryer turkey burgers, swap in ground turkey.
Herbs: Try fresh dill, basil, cilantro, or chives in place of parsley. A little lemon zest also brightens things up.
Add Garlic: Freshly zested (because it disappears in) is best, but garlic powder works in a pinch.
Make it Spicy: Add a pinch of chili flakes or a little hot sauce.
Mediterranean Twist: Fold in finely crumbled feta, lemon zest, great over a Greek salad or tucked in a pita with tzatziki.
Shallot Substitute: Use finely chopped white onion or ¼ teaspoon onion powder in place of shallot.

Chef's tips on buying ground chicken: Ground chicken comes 99% lean or 93/7 lean to fat ratio, which is a blend of thigh and breast meat. Skip the 99% lean. You don't want bland dry chicken patties. Remember this simple principle: fat carries flavor. So no fat, no flavor. If all you can get is the 99% lean, add 1 tablespoon of extra virgin olive oil to the mix for more fat and flavor.

How to Make Air Fryer Chicken Patties

Ingredients for chicken burgers in a glass bowl to be mixed.

Add all ingredients to a large bowl and mix gently. Wear disposable kitchen gloves.

Formed raw chicken patties ready for the air fryer on a white pan.

Divide the chicken mixture into 4 equal portions and form them into ½"thick patties. Use a kitchen scale for accuracy.

Chicken patties in an air fryer for cooking.

Lightly spray air fryer basket with oil. Place chicken patties in the basket in a single layer leaving space between each one.

Finished air fryer chicken patties ready to enjoy.

4. Air fry chicken patties 7-8 minutes, flipping halfway if desired, until golden brown and internal temperature reads 165°F. Optional-add slice of cheese at the end.

Chef's Tip: Prep these chicken patties in advance to make mealtime even easier. Mix the ground chicken and seasonings a day ahead and refrigerate covered with plastic wrap (up to 24 hours before cooking). They also freeze beautifully-raw or fully cooked-making them perfect for quick weeknight meals.

Serving Suggestions

Air fryer chicken patties are as versatile as they are delicious. Here are a few of my favorite ways to serve them:

On a salad - Keep it light with fresh greens, cucumber, cherry tomatoes, and a drizzle of lemon vinaigrette or lemon tahini dressing.
In a wrap or lettuce cup - Add avocado, pickled onions, and a swipe of harissa aioli or your favorite sauce.
Air fryer chicken burgers - Serve on hamburger buns or roll with crisp lettuce, tomato, red onion, and a slice of cheddar cheese.
Meal prep hero - Cook once, eat all week. These patties store well and reheat beautifully for grab-and-go meals.
Sauce it up - Top chicken patties with BBQ sauce, harissa aioli, or avocado sauce.

Chef's Tip: Grind Your Own Chicken
Grind your own chicken using boneless, skinless chicken thighs for better flavor and texture. Trim cold chicken into small pieces, then use a hand grinder or a KitchenAid attachment for a stand mixer (what I use). I buy a little more than a pound. The result? Juicy, flavorful ground chicken with a natural 90/10 fat ratio-better than most store-bought. From now on I will always grind my own! Takes minutes and worth it.

Freezing & Storing Chicken Patties

To Store Leftover Chicken Patties
Cooked patties keep well in the fridge for up to 4 days. Let them cool completely, then store in an airtight container. Reheat in the air fryer at 350°F for 5-7 minutes or until warmed through.

To Freeze (Cooked):
Cool burger patties completely, then wrap and freeze. Reheat in the air fryer at 350°F for 6-8 minutes or until heated through.

To Freeze (Raw):
Form the patties and place on a parchment paper lined baking sheet. Freeze until solid, then transfer to a freezer-safe bag with parchment (or wax paper) between.

To Cook from Frozen:
Air fry at 375°F-385°F for 12-16 minutes, flipping halfway through, until the internal temp reaches 165°F. Because frozen patties can brown quickly on the outside, check early and lower the heat slightly if needed to prevent over-browning.

A white plate of golden air fryer chicken patties with slices of red onion and red tomatoes.

Recipe FAQs

Do I need egg or breadcrumbs to hold them together?

No. These patties hold together beautifully without either. The Dijon adds moisture and a little emulsifying power-no filler required.

How long do they last in the fridge?

Cooked patties keep for up to 4 days in an airtight container. Great for lunches, bowls, or wraps all week.

Can I make these in a skillet instead of an air fryer?

Absolutely. Heat a little oil in a nonstick or cast iron skillet over medium heat. Cook 4-5 minutes per side, until golden and cooked through, to 165°F.

Can I use ground turkey instead of chicken?

Yes, ground turkey (especially dark meat) works well. Just avoid ultra-lean varieties, which can dry out.

More Air Fryer Recipes

Love you air fryer? Me too. And here are a few more air fryer recipes for you to try, with more coming soon!

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If you make these air fryer chicken patties, please add your comment. I enjoy hearing from you. If you loved it, please give it a 5 star rating! They really help other readers. If you had a question, comment and I will help you.

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Easy Gluten-Free Garlic Toast Recipe (with Parmesan)

06/27/2025 by Sally Cameron 1 Comment

Think going gluten-free means giving up garlic toast? Not a chance. This easy, cheesy gluten-free garlic toast is here to prove otherwise-with golden, crunchy edges, a melty, savory parmesan top, and all the garlicky goodness you've been craving. I've been making this for years, and it's still one of those recipes that vanishes the second it hits the table. It's simple, satisfying, and honestly irresistible. Use your broiler or air-fryer!

An oval plate of cheesy golden garlic toast sprinkled with parmesan and parsley.

I've been making this simple homemade garlic bread forever, and it recently occurred to me that you might love it too! It's a simple formula that works every time: a quick mix of butter and olive oil, a sprinkle of garlic powder, and a generous dusting of Parmesan. Broil it until crisp and golden, and you've got the kind of garlic toast that goes with everything-soups, salads, grilled meats, or just as a snack straight off the tray.

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Why You'll Love Gluten-Free Garlic Toast

Simple Recipe - Just 5 simple ingredients and a few minutes of prep.
Crispy, Cheesy, Garlicky - Everything you want in garlic toast.
Year-Round Favorite - Perfect savory side dish with soups, salads, grilled mains, or even as a base for appetizers.
Adaptable - Works with dairy-free butter and vegan cheese too.

This buttery gluten-free garlic bread is great paired with gluten-free meatballs for a fantastic dinner.

Ingredients You'll Need

Ingredients for gluten-free garlic bread on a marble counter.

Bread - Gluten-free bread-sourdough, artisan bakery loaf or baguette, French bread, or your favorite sandwich bread. This works with wheat bread too if you're not GF.
Oil - Extra virgin olive oil for flavor and richness.
Butter - I use unsalted butter and add salt myself for better control.
Garlic - Granulated garlic and garlic powder both work. The powder is finer and more concentrated, so use a little less.
Parmesan - Finely grated Parmigiano-Reggiano adds that irresistible salty, savory finish.
Fresh herbs - A sprinkle of chopped fresh parsley is nice at the end for color, but optional.

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

Chef's Tips on salt and butter
Don't use garlic salt-it's easy to overdo it. Granulated garlic powder gives you more control, and you can season with salt separately to taste-which brings me to butter. I use unsalted butter so I control the saltiness-especially since Parmesan already adds plenty of salt. If you use regular butter (salted butter), don't add more salt.

Substitutions and Variations

Dairy-Free Option- Use vegan butter, adding 1-2 teaspoons of nutritional yeast for a cheesy flavor, and use a dairy-free Parmesan-style topping if desired.
Fresh Garlic - If you prefer, rub a fresh garlic cloves on the toasted bread instead of using garlic powder in the mix.
Cheese Swap - Try Pecorino Romano, aged Asiago, or Grana Padano.
Use gluten-free hot dog buns for a softer, pull-apart garlic toast.
Melty cheese variation: For cheesy garlic bread, sprinkle grated mozzarella cheese over the top before broiling until bubbly and golden.

Try this garlic toast with fast and crispy chicken parmesan, a reader favorite recipe.

Chef's tip: Why mix butter and olive oil?
Mixing butter with olive oil gives you the best of both worlds: flavor and function. The olive oil helps keep the butter from burning under the broiler, while the butter adds rich flavor and browning. It's a trick I've used for years.

How to Make Gluten-Free Garlic Toast (oven broiler)

Pre-heat the broiler and position the oven rack to the second level from the top.

A loaf of artisan sliced bread on a black cutting board.

Sliced bread into 1" thick slices.

Olive oil, butter, and garlic powder melted together in a glass bowl.

In a small bowl, melt butter, olive oil, and garlic together and stir.

Slices of bread on a baking sheet brushed with olive oil butter mix.

Arrange bread on an aluminum foil lined baking sheet. Brush garlic butter mix onto slices with pastry brush.

Sliced of crusty bread sprinkled with parmesan cheese on a foil lined tray.

Sprinkle the bread with parmesan cheese.

Golden cheesy broiled garlic toast with parmesan top.

5. Broil garlic toast until golden brown and bubbly, about 5 minutes. Watch carefully so it doesn't burn.

Gluten-Free Garlic Toast (air fryer option)

To use your air fryer for gluten-free garlic toast, follow all of the steps above until you're ready to bake then:

Air fry bake first at 350°F for 2-3 minutes to warm and start crisping the bread.
Air fry broil for 1-2 minutes to brown the top.

This gives you the perfect combination: crispy edges, melty top, and no soggy bottoms. Check and adjust. If you prefer extra crispiness, air fry an additional 1-2 minutes, but watch closely.

Chef's Tip: Skip the frozen Texas toast.
Unlike store-bought Texas toast, which is often thick, overly processed, and loaded with palm oil and additives, this garlic toast is made from real gluten-free bread and just a few fresh ingredients-no mystery fats or preservatives. It's crisp, crunchy, and tastes like real food-because it is.

Serving Suggestions

This gluten-free garlic toast goes with just about anything where you want a little crunch and flavor. It's the perfect side dish to serve:

Alongside grilled fish, seafood, grilled lemon chicken, or steak.
With soups and stews, especially in cooler months.
Paired with a big salad for a light, satisfying meal.
Cut into strips (like breadsticks) and serve as dippers for tomato soup, marinara or tomato sauce.
Classic with pasta dishes.
Use as a tasty base for bruschetta-style toppings-think tomatoes, goat cheese, or tapenade (maybe without the parmesan).

Leftovers and Storage

If you happen to have any leftover garlic toast (a rare event!), let it cool completely before storing. Layer the slices between parchment or wax paper in an airtight container and refrigerate. To reheat, place on a sheet pan and broil for 1-2 minutes, or warm in a hot oven until crisp and heated through.

Any leftover garlic butter keeps well in the fridge for 3-4 days. Use it to brush on veggies, melt over grilled shrimp, or spread on fresh bread for quick garlic toast.

Freezer Friendly

Gluten-free garlic toast freezes well. Once cooled, layer slices between parchment or wax paper and store in a freezer bag. Reheat straight from frozen under the broiler or in a hot oven until warmed through and crispy.

Recipe FAQs

Can I make gluten-free garlic toast ahead of time?

You can mix the butter-oil-garlic topping ahead and store it in the fridge for a few days. Melt before using and aplly with a pastry brush. For best texture, assemble and broil just before serving.

What's the best gluten-free bread for garlic toast?

Choose a gluten-free bread that toasts well-either artisan-style loaves, GF sourdough, or baguette-style bread. Avoid overly soft sandwich breads unless you toast them longer for structure.

Does this work with a toaster oven or air fryer?

Yes, both work great. Toast or broil the bread until golden and melty-just keep a close eye on it, as timing may vary.

More Easy Gluten-Free Basics

Never made your own croutons? They take salads to a new level. And if you enjoy gluten-free baking, try these versatile basics. And that soda bread is not just for St. Patrick's, it's good year round.

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If you make this gluten-free garlic toast, please 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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Cucumber and Dill Salad with Feta

08/13/2013 by Sally Cameron 3 Comments

Cool, crisp, and full of flavor, this cucumber and dill salad with feta is a fresh summer favorite. Made with crunchy cucumbers, briny feta, bright lemon, and plenty of fresh dill, it's the kind of quick salad you'll want on repeat. With simple ingredients and bold flavor, it comes together in just minutes. Unlike many cucumber salads weighed down by creamy dressings, this version lets the cucumber, herbs, lemon, and tangy feta truly shine.

A salad of chopped green cucumbers, dill, feta, and red onions in a bowl with serving spoon.

Discovering Persian cucumbers turned me into a cucumber lover in one bite. Their thin, crisp skin and mildly sweet flavor make them ideal for salads-plus, they're nearly seedless. English cucumbers are another go-to, especially now that I grow them myself. Tossed with fresh dill, tangy feta, and a splash of lemon, this cucumber salad is crisp, creamy, and full of summer flavor in every bite.

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Why You'll Love Cucumber and Dill Salad

Cooling + Hydrating - Perfect for hot summer days.
Quick + Easy - Simple ingredients and minimal prep.
Cucumber Lover's Dream - A fresh way to use up summer's bounty.

Here's another way to use cucumbers, in this Greek pasta salad recipe.

Ingredients You'll Need

Here what you need to make a terrific cucumber and dill salad.

Ingredients for cucumber salad on the counter with feta, onion, herbs, and lemon.

Cucumbers - Use English (also called hothouse or seedless), Persian, or mini cucumbers. All are crisp, tender, and low in seeds-perfect for cucumber salad.
Red onion - Adds a pop of color and sharp flavor.
Fresh herbs - Dill, mint, or a combination of both add brightness and a classic Mediterranean touch.
Feta cheese - Choose a block and crumble it yourself for the best texture, or use pre-crumbled for convenience. I prefer the tang of real Greek feta.
Lemon - Adds fresh acidity and flavor, and add a little lemon zest.
Oil - Extra virgin olive oil or avocado oil are both healthy and flavorful choices. Skip vegetable oils-they're highly processed, often made from GMO soy, and not ideal for real food cooking.

Please see the recipe card for measurements.

For another delicious and easy way to use cucumbers, try this cucumber smoothie! It might sound crazy but it's delicious.

Chef's tip: Cucumbers are sensitive to heat. When buying at the grocery store, choose from the refrigerated case. They should be firm with smooth, deep green skin, not wrinkled, limp, or wilted. At home, store in the refrigerator and enjoy within a few days as they are perishable.

Substitutions and Variations

Swap the acid - Use lime juice or red wine vinegar instead of lemon juice.
Change the herbs - Try chopped cilantro, basil, or another variety of mint.
Feta alternative - Use crumbled goat cheese instead.
Milder onion flavor - Swap red onion with thinly sliced shallot.

For another refreshing summer salad try this watermelon feta salad with basil or this green leafy Greek salad.

Chef's tip: If red onions are too strong for you, chop them and place them in a bowl of ice water for about 10 minutes, then drain and dry before adding to the salad. It tempers the strength of red onions.

How to Make a Cucumber and Dill Salad

Chopping cucumbers for salad on a white cutting board with a knife. — **Step 1: Chop cucumbers. Slice the cucumbers into quarters lengthwise. Slice out the seedy centers, chop into small pieces.**

A glass bowl of chopped cucumbers ready for salad. — **Step 2: Chopped cucumber ready for salad. Next chop the dill.**

Chopped red onions in ice water to temper their heat. — **Step 3: Chop (or slice) onion and add to ice water to temper their bite (optional). Drain and dry for the salad.**

A glass bowl of lemon vinaigrette with a silver whisk on a marble counter. — **Step 4: Zest lemon, then juice. Whisk olive oil and lemon juice together, season with salt and black pepper.**

A glass bowl with chopped cucumber, red onion, feta cheese, herbs, and lemon zest. — **Step 5: Add everything to a large bowl and toss, then toss with lemon vinaigrette.**

Serving Suggestions

Serve cucumber and feta salad as a delicious side dish along side grilled meats like this grilled lemon chicken, finished off with a bowl of dark chocolate ice cream.
Try it along side of baby back ribs as a nice counterpoint for the sticky sweet sauce.
Can you say summer cookouts? Serve it with burgers.

Recipe FAQs

Do I need to peel the cucumbers for cucumber salad?

There is no need to peel cucumbers when making cucumber salad. Cucumber peel not only adds color but has many important vitamin, mineral, and fiber, so leave them on. Just be sure to wash them well. Cucumber is really a fruit so think of it like eating an apple, with the peel on.

Can I make cucumber salad ahead of time?

To make cucumber salad ahead of time and keep it crisp and fresh, seed your cucumbers before chopping. Prep the rest of your ingredients separately and store them refrigerated until serving time, then toss together with dressing right before serving.

How do I prevent my cucumber salad from becoming watery?

The trick to prevent cucumber salad from becoming watery is to seed the cucumbers. Slice the cucumbers lengthwise, then slice out the seedy centers and discard. Then slice or chop the pieces for a cucumber salad. Another t ip is to buy mini or Persian cucumbers that have less moisture and tend to be crisper.

Is cucumber salad healthy?

Cucumber salad is definitely healthy, but as with all recipes it depends on what else you add. Cucumber themselves have a high water content and are full of vitamins, minerals and fiber, plus they are low in calories.

A gray bowl of chopped cucumbers with lemon zest, feta cheese, fresh herbs and red onion.

More Summer Salad Recipes

You know how else cucumbers are terrific? In fresh pressed juices! Try this cucumber celery juice or this watermelon cucumber juice.

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If you make this cucumber and dill salad, please comment and let me know, and if you loved it, please give it a 5 star rating. They really help other readers. Any questions? Just ask. I'm here to help.

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Classic French Mushroom Duxelle

09/29/2023 by Sally Cameron 14 Comments

If you love mushrooms, you'll love mushroom duxelle-also called mushroom duxelles or even duxelles mushroom. It's a classic French preparation made by finely chopping mushrooms, shallots, garlic, and herbs, then slowly cooking them in butter until rich, savory, and deeply flavorful. It may sound fancy, but it's surprisingly simple to make and versatile to use-and it freezes beautifully.

A small blue bowl of mushroom duxelles with crisp crostini on a platter.

Mushroom duxelle is an earthy, umami-packed flavor bomb that goes far beyond just appetizers. It's essentially a mixture of mushrooms, cooked down with butter and other flavor enhancements. You can stir it into pasta and risotto, tuck it into omelets or puff pastry, spread it on toast or crostini, top a baked potato, or layer it into beef Wellington. It's simple, versatile, and full of depth. Keep reading for how to make it-plus plenty of creative ways to use every last delicious spoonful.

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Why You'll Love Mushroom Duxelle

If you love mushrooms - you'll love duxelles deep, earthy flavor.
Easy to make -Just a few simple ingredients.
Versatile - Use it in appetizers, pasta, eggs, beef dishes, and more.
Freezer-friendly - Cooked mushrooms freeze beautifully.

Ingredients You'll Need

Ingredients for mushroom duxelles on gray counter.

Mushrooms - Common white button or brown cremini mushrooms work perfectly for duxelle. Choose firm, fresh mushrooms with closed caps-no visible gills and definitely no slimy texture.
Butter - Use good-quality unsalted butter so you can control the seasoning.
Shallots - A member of the onion family, shallots are milder than onions and a staple in French cooking. I always keep them on hand.
Herbs - Fresh thyme leaves and fresh parsley are my go-tos, but tarragon is a classic French addition.
Garlic - A must. Fresh garlic cloves give the duxelle depth and backbone.
Deglazing Liquid - Cognac, dry sherry, dry white wine, or vermouth all work beautifully. Just a splash lifts the flavor and releases any bits from the pan.
Crème Fraîche (Optional) - Thick, French-style sour cream adds richness and helps the duxelle hold together-especially nice if you're spreading it on toast or using it in pastry. Omit for a vegan version.

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

If you love mushrooms, try this hearty mushroom pasta sauce. You won't miss the meat.

Chef's Tip - How to Clean Mushrooms
Forget the old advice about never getting mushrooms wet-a quick rinse is perfectly fine. The key is to rinse, not soak. Hold 1-2 mushrooms in your hand under a gentle trickle of cold water and rub them together to loosen any dirt, then pat dry right away with a clean towel. You can also wipe them with a damp paper towel or use a soft brush, but a brief rinse like this is faster, effective, and won't waterlog the mushrooms.

Substitutions and Variations

Mushrooms: Feel free to mix mushroom varieties. White button and cremini are classic, but shiitake, portobello, or even oyster mushrooms add deeper, more complex flavor.
Vegan Option: For a dairy-free version, use olive oil or a plant-based butter (choose a solid block or stick-avoid whipped tubs (which often contain extra water).

For another classic dish with mushrooms, try this Chicken Marsala recipe without cream. The mushroom sauce is terrific.

Chef's Note: Why is this called duxelles? This recipe is named for the 17th century French Marquis d'Uxelles by his Chef, François Pierre La Varenne.

How to Make Mushroom Duxelle

Using a food processor makes duxelles quick and easy. Use short pulses with the pulse button. You don't want pureed mushrooms. Without a food processor, chop the mushrooms into very small pieces by hand with a chef's knife.

A black cutting board with chopped herbs, shallots and garlic.

Chop the shallots, herbs, and garlic.

A pile of cleaned white mushrooms on paper towels.

Briefly rinse the mushrooms under a slow trickle of cold running water, rubbing 2-3 together in your hands, then dry.

Adding quartered mushrooms to a food processor workbowl.

Quarter mushroom and put in the food processor.

Mushrooms now chopped fine in a food processor.

Pulse mushrooms fine. Without a food processor, chop finely by hand.

Cooking chopped shallots and garlic in melted butter in a skillet.

In a large skillet, melt butter and saute garlic and shallot in butter.

Chopping mushroom cooking for duxelles in a fry pan.

Add mushrooms and stir, cooking down the moisture.

Mushrooms almost finished cooking, getting drier in the pan.

7. When mushroom mixture is almost dry, add the herbs, wine, salt and pepper.

Finished mushroom duxelles, brown with green chopped herbs.

8. Cook off the wine. Finished mushrooms duxelle, almost like a paste. Add creme fraiche if using.

Chef's Tip: Cooked mushrooms freeze very well, but do not try to freeze raw mushrooms.

Serving Suggestions

Mushroom Duxelle is one of those great classic recipes that is easy, quick to make, and can turn every day recipes into something special. Think of it as a building block for terrific dishes. Here are a few creative uses for incorporating duxelles into recipes:

Serve duxelles with crisp crostini, toast points, or crackers as appetizers.
Fold into an omelet or with poached or scrambled eggs.
Toss with warm buttered noodles.
Stir into risotto for mushroom risotto (heavenly) or just simple rice.
Make stuffed chicken breast by stuffing a boneless, skinless chicken breast with a combination of duxelle and soft cheese such as cream cheese, boursin, or garlic herb goat cheese, then bake.
Stuff a pork tenderloin.
Make grilled cheese and spread a little duxelles in with the melting cheese. Heavenly.

Freezing Mushroom Duxelle

Mushroom duxelle freeze beautifully, making it a great make-ahead ingredient. If you're making a big batch, here's how to store it:

Portion first: Spoon cooled duxelles into silicone ice cube trays or tablespoon-sized mounds on a parchment-lined tray. Freeze until solid.
Store: Transfer frozen cubes to a zip-top freezer bag or airtight container, label, and freeze for up to 3 months.
For best results, let frozen duxelles thaw in the fridge or defrost in a pan over low heat before adding to delicate dishes like eggs or sauces. Adding a frozen cube straight to warm food can cool the dish too much or introduce excess moisture. For heartier dishes like pasta or soups, a frozen portion works fine-just give it a minute or two to warm through before stirring everything together.

Closeup of mushroom pate in a white ramekin with a spoon.

Recipe FAQs

Can I freeze duxelles?

Yes, duxelles are freezeable. I recommend freezing portions in silicone ice cubes trays and thawing portions that you need overnight in the refrigerator.

What's the difference between duxelles and mushroom pâté?

Duxelles is generally made without dairy such as cream or cream cheese. Cheese is often incorporated into pate recipes to give them additional creaminess for more spreadability.

What dishes can I use duxelles in?

There are many things you can do with duxelles. Toss it with warm buttered pasta, stir into risotto or rice, fold into an omelet, stuff boneless chicken breasts, stir in cream cheese or ricotta cheese for more of a mushroom pate. Serve with sliced baguette or crostini as an appetizer, spread on filet of sole and roll, then bake, make a grilled cheese sandwich and add a layer of duxelles. Delicious!

Can I use different types of mushrooms for duxelles?

You can make duxelles with a variety of mushrooms. Common white or button mushrooms work great, are inexpensive, and always available. Other mushrooms that work for duxelles are beech mushrooms, brown cremini mushrooms, small "baby bella" portabella mushrooms, or small shitakes. Save the more expensive and exotic wild mushrooms like chanterelles and morels for simple preparations where their marvelous flavor, color and texture shine, like simply sautéing in butter.

More Recipes With Mushrooms

If you love mushrooms, try some of these terrific mushroom recipes.

⭐️Did You Make This Recipe?

If you made mushroom duxelle, please add your comment. I enjoy hearing from you! If you loved it, please give it a 5-star rating. They really help other readers.

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Black Bean Avocado and Corn Salad

06/19/2025 by Sally Cameron 1 Comment

Black bean avocado and corn salad is a fresh, colorful no-cook summer salad made with black beans, sweet corn, creamy avocado, tomatoes, feta, and a zesty lime-cumin vinaigrette. It's quick, healthy, and perfect for picnics, potlucks, barbecues, or easy weeknight meals. Best of all, it starts with canned beans and frozen corn, so there's no cooking required.

Avocado, corn, and black bean salad in a white bowl with serving spoon and fork.

I first created this black bean salad recipe in 2013, and after one bite tonight, I was glad I brought it back. With so many summer dishes competing for attention, this one delivers ease, flavor, nutrition, and versatility in every colorful bite. I gave it a well-deserved refresh because simple recipes like this deserve a place back on the table.

Black Bean Avocado and Corn Salad Snapshot

Bright, fresh flavors - Creamy avocado, sweet corn, black beans, tomatoes, and tangy lime dressing.
No cooking required - Just chop, mix, and serve.
Easy ingredients - Made with frozen corn and canned beans for speed and convenience.
Go-to summer side - Perfect with grilled seafood, chicken, steak, or barbecue.
Healthy-ish salad - Packed with plant protein, fiber, healthy fats, and energizing carbs.

Have a pellet grill? This is a great side for smoked chicken breasts.

Ingredients You'll Need

Salad Ingredients

Avocado - Buttery and rich. Choose a firm-ripe avocado that dices well.
Corn - Frozen and thawed, or fresh off the cob and cooked; both work great. Choose yellow corn over white corn for more nutrition.
Black beans - Use canned black beans, rinsed and drained
Tomatoes - Use Roma tomatoes.
Cheese - Crumbled feta adds a nice tang. Get real Greek feta for best flavor. Omit for dairy-free.
Herbs - Fresh cilantro or Italian parsley adds garden flavor and brightness.
Red onion - Adds a pop of color and mild bite; dice it finely.
Herbs - Fresh cilantro is perfect but you can use Italian parsley.

Lime-cumin vinaigrette

Olive oil - A good-quality extra virgin olive oil adds body and richness.
Lime juice - Fresh lime juice for tangy flavor, and a little lime zest if you prefer.
Spices - Ground cumin, and a pinch of chili powder if you like (optional), gives the vinaigrette a warm Southwestern flair.
Garlic - One small clove, finely chopped and smeared or zested, adds bold flavor.

Please see the recipe card for measurements salt and pepper.

Substitutions and Variations

Swap the cheese - Queso fresco, cotija cheese, and goat cheese all work.
Add crunch - With toasted pepitas.
Use lemon juice for the lime juice.
Tomato swap - Use halved cherry tomatoes, grape tomatoes, or even red bell pepper.
Bean swap - Substitute kidney beans or pinto beans for black beans.
Out of limes - Use apple cider vinegar.

Note on canned corn - While you can use canned corn in a pinch, it won't have the same fresh taste or crisp texture. Canned corn tends to be soft and lacks the sweet flavor of fresh or frozen corn.

Chef's tip: About the corn. You'll need 3 large ears of corn to get 2 cups of kernels. If using fresh, boil the corn on the cob for 3 minutes in salted water, drain, and slice the kernels off the cob with a sharp knife. Using frozen corn? Technically frozen corn kernels don't need cooking because they are usually blanched before freezing (which almost all commercially frozen corn is). That blanching process partially cooks them to preserve texture, flavor, and nutrients. Just thaw them and use!

These grilled tequila lime shrimp are great with this salad.

How to Make Black Bean Avocado and Corn Salad

Rinsing and draining black beans in a sieve under sprayer in a sink.

Rinse and drain the black beans.

A glass bowl of golden corn kernels on a marble counter.

Thaw frozen corn completely, no need to cook as it is blanched before freezing.

Chopped avocado, tomatoes, peppers, red onion, and feta cheese.

Chop avocado and squeeze lime juice over it to prevent browning, chop jalapeno, tomato, onion, and cube the cheese.

A golden yellow vinaigrette in a small glass bowl on a counter.

Whisk together the lime vinaigrette in a small bowl, add a pinch of salt.

Colorful bowl of red onion, black beans, tomatoes, corn, and jalapeno.

Add everything to a large bowl.

Mixing a black bean corn and avocado salad.

Mix and add a few tablespoons of the vinaigrette, taste before adding more. Season with salt and pepper.

Bright colored avocado , black bean, and corn salad with tomatoes and jalapenos in a white bowl.

When the weather cools off, try this black bean pumpkin soup. Super easy, healthy, and delicious.

Chef's tip: For the best texture, add the vinaigrette just before serving to keep the avocado and tomatoes fresh and vibrant.

Make Ahead Tips

You can prep this salad ahead by combining the beans, corn, tomatoes, onion, jalapeño, herbs, and feta in an airtight container. Refrigerate for up to 2 days.

For the best texture and freshest flavor, wait to add the avocado and dressing until just before serving. Toss gently, taste, and adjust with more salt, pepper, or vinaigrette as needed.

What To Serve With Black Bean Avocado and Corn Salad

Perfect for BBQs or cookouts - Serve as a refreshing side for grilled chicken, air fryer fish, smoked baby back ribs, or steak. It balances smoky flavors beautifully.
Scoop it with chips - Turn it into a chunky summer dip with crisp tortilla chips.
Make it a meal - Add shrimp, leftover chicken, or shredded rotisserie chicken for a quick, satisfying lunch bowl.
Serve over greens - Toss it with arugula or romaine for a light, no-cook dinner salad.
Tacos - Fold it into tortillas for vegetarian tacos.
Make it a main meal - add chopped cooked chicken breast for extra protein.

Leftovers & Storage

If the salad has already been tossed with dressing and avocado, it's best enjoyed within 24 hours while the textures and flavors are fresh. After that, the avocado may brown and soften.

Recipe FAQs

Can I make black bean avocado and corn salad ahead of time?

Yes. Make the salad a few hours ahead, but add the avocado close to serving so it stays fresh and green

How long does black bean avocado and corn salad keep?

It keeps for 2-3 days in an airtight container in the refrigerator. The avocado may darken a bit, but the salad will still taste good.

Can I use frozen corn instead of fresh corn?

Yes. Thaw frozen corn and drain it well before adding it to the salad. For extra flavor, sauté or grill the corn briefly first.

Can I make this salad vegan?

Yes, this salad is naturally vegan if the dressing contains no honey or dairy. Use maple syrup or skip sweetener if needed.

More Super Summer Side Dishes

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📖 Recipe

3-2-1 Ribs (Smoked Baby Back Ribs Recipe)

06/17/2025 by Sally Cameron 2 Comments

If you're looking for tender, fall-off-the-bone smoked ribs, the 3-2-1 ribs method is hard to beat. The timeline is simple: 3 hours smoking, 2 hours wrapped, and 1 hour finished with barbecue sauce. These smoked baby back ribs are rubbed with homemade BBQ dry rub, spritzed with apple juice and vinegar, then wrapped until tender for crowd-pleasing ribs every time.

A rack of smoked baby back ribs before slicing, wiht a knife and sauce on a sheet tray.

I make these ribs every BBQ season, and they're still one of my go-to crowd pleasers. The 3-2-1 method is easy to follow, dependable, and gives baby back ribs great smoke flavor with a tender finish. They're perfect for backyard gatherings, cookouts, and anytime you want reliable smoked ribs.

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3-2-1 Smoked Ribs Recipe Snapshot

Tender ribs with great bark - A flavorful bark on the outside with tender, pull-apart meat.
Easy 3-step timeline - The 3-2-1 method breaks the process into three clear stages: smoke, wrap, then glaze.
Balanced BBQ flavor - Smoky, savory, and lightly sweet with a glossy BBQ finish, not a sugar-bomb sauce.
Crowd-pleaser - Perfect for backyard BBQs, cookouts, Father's Day, and game days.

Ingredients You'll Need

Ribs - Use baby back ribs. They're leaner, naturally tender, and cook faster, which is why the 3-2-1 timeline works well for them.
Rib rub - I use my homemade BBQ dry rub, which is salt-free, then season the ribs with salt separately for better control. Use your favorite rub if preferred.
Barbecue sauce - Brush on a thin layer at the end for a glossy finish. Homemade BBQ sauce is best, but store-bought works too. If it's very thick, thin it slightly so it glazes easily.
Spritz - A simple mix of fruit juice, such as apple, pineapple, or orange, plus a splash of apple cider vinegar helps keep the surface moist during the smoke stage so the bark develops without drying out.

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

Substitutions and Variations

Add bourbon - A splash of bourbon in the spritz adds depth, but the ribs are terrific without it.
Use bottled BBQ sauce - Store-bought sauce works well for the glaze. If it's very sweet, apply it toward the end and watch closely, as high-sugar sauces can burn.
Try hoisin sauce - For a fun twist, brush the ribs with homemade hoisin sauce during the final hour for a rich, sticky glaze.
Make it spicy - Add cayenne or chipotle to the glaze, or use a spicy BBQ sauce..

Choosing the Right Cut for 3-2-1 Ribs

There are three common types of pork ribs you'll find at the grocery store: baby back ribs, St. Louis-style ribs, and spare ribs. While all come from the pig's rib cage, they differ in size, meatiness, and cooking time.

Baby back ribs - Cut from the top of the rib cage near the spine, baby backs are smaller, leaner, and naturally tender. They cook faster and work well for the 3-2-1 method. Look for packages labeled baby back ribs or loin back ribs.
St. Louis-style ribs - Cut from spare ribs and trimmed into a neat rectangular shape, these ribs are flatter, meatier, and a little fattier. They smoke beautifully but may need a slight timing adjustment to reach the same tenderness.
Spare ribs - Larger and more irregular, with more connective tissue and fat. You can use them, but they generally need more time to become fully tender.

Can I use St. Louis-style ribs or spare ribs?
Yes, but adjust the cook time as needed. St. Louis-style ribs and spare ribs are larger, fattier, and meatier than baby back ribs, so they may need more time to become fully tender. Watch for tenderness rather than relying only on the clock.

Tools You'll Need

You'll need a small spray bottle (for spritzing), a pastry brush (for glazing), heavy-duty foil (for wrapping), and a rimmed baking sheet to catch drips and make moving ribs easier.

Chef's Tip: No smoker? You can make 3-2-1 ribs on a gas grill. Set up the grill for indirect cooking and maintain a steady temperature between 225°F and 250°F. For smoky flavor, use a smoker box or smoke tube. Place the ribs on the cooler side of the grill and rotate them as needed for even cooking.

How to Make 3-2-1 Ribs

Prep the Ribs
For the best results, season the ribs the night before and refrigerate overnight. This gives the salt time to work and helps the rub cling for better bark. If you're short on time, don't worry-seasoning 30-60 minutes ahead still delivers delicious ribs.

A table knife skipped under the silver skin on the under side of a rack of ribs.

Pulling off the silver skin from a rack of ribs with a paper towel.

Step 1. Start by removing the membrane (silver skin). It's a thin, tough layer on the underside of the ribs that won't break down during cooking and can block seasoning and smoke (and it's chewy). Slide a table knife under the membrane at the smaller end, then grab it with a paper towel for traction and pull it off in one sheet if possible. If it tears, just keep working until it's removed.

Chef's Tip: Why I don't use a binder on ribs: A binder like mustard or oil isn't necessary for ribs-especially if you salt first and let the rub sit overnight. The salt draws a little moisture to the surface, which is enough to help the seasoning stick and build great bark. I skip a binder and still get deep flavor and beautiful color. If you prefer using one, a thin layer of yellow mustard is the classic choice.

Step 2. Season both sides of the ribs. Because my dry rub is salt-free, I salt the ribs separately for better control-sprinkle with salt first, then apply the rub generously and press it in. If your rub already contains salt, skip the extra salt.

Seasoning baby back ribs with a bright red dry rub on a sheet pan.

Wrapping seasoned baby back ribs with plastic wrap for the refrigerator.

Step 3. Wrap the seasoned ribs tightly and refrigerate overnight. I place the racks on a half sheet pan, then wrap well with plastic wrap to keep them from drying out. This rest gives the salt and rub time to season the meat and helps build deeper flavor before smoking.

Short on time? Let the ribs rest at least 30-60 minutes before smoking-overnight is best, but not required.

Smoking Ribs (6 hours of total cooking)

Preheat your pellet grill to 225°F. If your grill has it, use Super Smoke for extra flavor. Make sure the hopper is full and the grates are clean. I like a blend of fruit woods + hardwoods.

Unwrap the ribs and let them sit at room temperature for about 1 hour to take the chill off before smoking. Don't leave ribs out longer than about an hour; you just want to take the chill off.

Seasoned rack of ribs on grill grates of a pellet grill smoker.

Phase 1: Smoke (3 Hours)

Place the ribs directly on the grates, bone side down, and smoke for 3 hours. Use this time to prep for the next phase: tear sheets of heavy-duty foil slightly longer than each rack of ribs.

Chef's tip: Foil vs Pink paper. For 3-2-1 ribs, I use foil because it traps steam and speeds up tenderizing-perfect for baby back ribs and that fall-apart texture. Pink butcher paper is a great option if you prefer a firmer bite and more bark. Just know it breathes more than foil, so ribs won't be quite as soft and may need a little longer to finish.

Phase 2: Wrap (2 Hours)

Smokes baby back ribs on a large piece of foil with a rib spritz bottle ready for wrapping.

Remove the ribs from the smoker and place each rack on a double layer of heavy-duty foil. Spritz the ribs, then fold the foil around them to form a sealed packet. Crimp the edges well to prevent leaks, but don't wrap so tightly that the foil is plastered to the meat-leave a little space for heat and steam to circulate. Return the foil-wrapped ribs to the smoker and cook for 2 more hours.

Ribs wrapped in a foil packet for phase two of smoking, on grill grates.

Phase 3: Glaze & Finish (1 Hour)

For the final hour, carefully open the foil packets (watch for hot steam) and brush the ribs with thinned BBQ sauce or glaze. Leave the foil open and return the ribs to the smoker to set the sauce. Brush on another light layer during the last 10-15 minutes if you want extra shine.

How to Know When Ribs are Done: The Bend Test

Ribs are done when they pass the bend test: lift the slab with tongs from one end-if it bends into a gentle arc and the bark cracks slightly between the bones, they're ready. (If it still feels stiff, give them another 10-15 minutes and check again.)

smoked baby back ribs with a few sliced on a sheet tray with bbq sauce.

Serving Suggestions

These tender, smoky ribs pair well with just about anything you'd serve at a summer cookout. Here are a few of my favorite sides to serve with 3-2-1 ribs-pick your favorites!

Classic coleslaw - A crunchy, tangy slaw is the perfect contrast to rich, smoky ribs.
Sweet corn succotash - My favorite to make alongside the ribs.
French potato salad - Hearty, crowd-pleasing, and make-ahead friendly.
Cornbread (GF) - Great for soaking up extra sauce.
Baked beans - A classic ribs side dish, from scratch or short cut with canned beans.
Peach burrata salad - You can skip the prosciutto if desired.
Watermelon salad - Refreshing cucumber with basil and feta cheese.
Pound cake - A perfect GF cake for dessert (no one will know) with berries, ice cream, or whipped cream.

And of course, these ribs are perfect for holidays like 4th of July, Father's Day, Labor Day or any summer weekend where you want to wow a crowd.

Leftovers and Storage

Refrigerate: Store whole racks or cut ribs in an airtight container for up to 4 days.
Reheat: Warm in a low oven covered with foil, or reheat on the grill over low heat.
Repurpose: Strip meat off the bone for tacos, sandwiches, salads, or loaded potatoes.
Freeze (best as meat): Ribs are best fresh, but you can strip the meat and freeze it for later.

Sliced, smoked baby back ribs on a black cutting board outside by the grill.

More Recipes From the Pellet Grill

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📖 Recipe

Baby Back Ribs Recipe (Oven Method)

05/30/2011 by Sally Cameron 10 Comments

Sticky, tender, and packed with flavor, this baby back ribs recipe delivers all the sweet and savory satisfaction of BBQ-no grill required. Inspired by my mom's oven method and finished with a Chinese-style hoisin glaze (or bbq sauce), they're fall-off-the-bone delicious and perfect for year-round cooking. Whether it's a rainy day or you're just keeping things simple, this rib recipe is a guaranteed crowd-pleaser. Don't forget the napkins!

This is my baby back ribs recipe before I had a smoker-adapting my mom's recipe, cooking them in the oven, and finishing them with a quick broil for that irresistible sticky glaze. You don't need a big grill or fancy equipment-just an oven and a craving for something sweet, savory, and satisfying. Whether you're cooking in a spacious kitchen or a small apartment, these baby back ribs are easy, approachable, and full of flavor. If you do have a grill, you can finish them on the grill.

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Why You'll Love This Baby Back Ribs Recipe

No smoker? No problem - just use your oven and broiler.
Sticky, sweet-savory glaze - made with hoisin for bold, irresistible flavor.
Weeknight-friendly - ready in 90 minutes.
Make-ahead option - prep early, broil just before serving.
Small space approved - perfect for apartment kitchens or rainy-day cooking.

If you have a pellet grill, make these 3-2-1 baby back ribs. They are amazing and I walk you through every step!

Recipe Ingredients

Baby back ribs - Tender and meaty, these cook beautifully using this oven method.
Onion - Use yellow, white, brown, or sweet-whatever you have on hand.
Orange - One large navel or two smaller oranges for natural sweetness and moisture.
Lemon - Adds brightness and helps tenderize the ribs.
Sauce - Choose from:
- My homemade hoisin sauce, thinned into a glaze.
- Bottled hoisin sauce.
- Your favorite BBQ sauce.
- Or my homemade BBQ sauce.

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

Substitutions and Variations

Make It Spicy - Add red pepper flakes, a pinch of cayenne, or a drizzle of hot sauce to the glaze or before broiling.

Chef's Tip: Baby back ribs are cut from the top of the rib cage and are naturally more tender and lean than other types like St. Louis or spare ribs. That makes them ideal for this faster oven method. Look for ribs labeled "baby back" or "loin back" for best results. You can use St. Louis-style ribs too. Just increase the baking time slightly since they're meatier.

How to Make Oven Baby Back Ribs

Remove the ribs from the refrigerator about an hour ahead of time to get the chill off.

Baby back ribs covered in slice onions, lemons and orange on foil tray.

1. Prep the ribs:
Remove the silver skin from the back of the ribs. Use a table knife and run it under the small end under side of the ribs, then tear the silve skin off with a paper towels. Pat dry with paper towels. Season both sides with kosher salt, freshly ground black pepper, and granulated garlic.

If you prefer to brine your pork, use my pork brine recipe in advance.

2. Add citrus and onion:
Place the rib racks meat-side up on a rimmed baking sheet or roasting pan. Top with thin slices of onion, orange, and lemon.

3. Cover and bake:
Cover the pan tightly with foil. Bake in a preheated 350°F (175°C) oven for 1 hour, until the ribs are tender but not falling apart.

4. Glaze and finish:
Carefully discard the citrus and onion slices. Brush ribs generously with hoisin glaze (thinned hoisin sauce) or your favorite barbecue sauce. See notes in recipe card.

Option 1: Finish on the Grill

Preheat the grill to medium-low.
Place ribs directly on the grates.
Cook for 20-25 minutes, turning every 5-7 minutes.
Brush with more sauce each time you turn them to build up a sticky, caramelized coating.

Option 2: Finish Under the Broiler

Adjust oven rack 1-2 levels below the top to avoid burning.
Set broiler to high.
Place ribs on a foil-lined baking sheet and brush with sauce.
Broil for a few minutes at a time, brushing with more sauce between rounds, until caramelized.

Slicing Tip:
Flip ribs over on the cutting board and slice from the back side where you can easily see the bones. This makes cleaner cuts and better portions.

Oven Baby Back Ribs with Hoisin-Bourbon Sauce.

Chef's tip: When you unwrap the ribs from the foil there will be delicious juices accumulated. Pour them into a cup and save them in case you need to thin the barbecue sauce.

Serving Suggestions

These sweet and savory hoisin-glazed ribs are rich, sticky, and packed with flavor, so simple, classic sides are the way to go. Here are a few ideas to round out your meal:

Potato Salad - Try my French-style potato salad with fresh herbs or a classic creamy version.
Coleslaw - Cool and crunchy coleslaw balances the richness of the ribs beautifully.
BBQ Baked Beans - A backyard favorite that pairs perfectly with smoky, glazed ribs.
Corn on the Cob - Grilled or boiled corn on the cob, with butter and a sprinkle of salt.
Watermelon Slices - Juicy and refreshing, especially on hot summer days, and here is a post in ways to cut watermelon.
Simple Green Salad - A light, crisp counterpoint with a tangy vinaigrette.

For drinks, serve iced tea, lemonade, or chilled rosé-and don't forget the extra napkins!

Leftovers and Storing

Store cooked ribs in an airtight container in the fridge for up to 3-4 days. Reheat in a 300°F oven, covered with foil, until warmed through. Add a little extra sauce to keep them moist.

Another option is to shred the meat off the bones and use it for amazing tacos!

Recipe FAQs

Can I make baby back ribs in the oven without a grill?

Yes! This recipe is designed for exactly that. The ribs bake in the oven with citrus and onions for flavor and tenderness, then finish under the broiler for a caramelized glaze. No grill required.

Can I use another sauce besides hoisin?

Definitely. You can use your favorite bottled BBQ sauce, homemade BBQ sauce, or even go spicy with a chili garlic glaze. I often use my homemade hoisin-style sauce for a sweet-savory twist.

Do I need to remove the silverskin from the ribs?

Yes-removing the silverskin (a tough membrane on the bone side) helps seasoning penetrate and keeps the ribs tender. Use a small knife to loosen a corner, then grab it with a paper towel and peel it off. It's worth the extra step.

More Ways to Love Ribs

Try these rib-worthy side salads pair perfectly with sticky fingers, whether an easy bean sakad, a pasta salad, or a summer burrata peach salad.

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

📖 Recipe

Simple Grilled Zucchini

06/27/2014 by Sally Cameron 4 Comments

Can you tell that I'm in grilling mode? Flank steak, rotisserie chicken, corn on the cob and now zucchini. This recipe for summery quick and simple grilled zucchini takes just minutes to get on the table. Plus it tastes good and is good for you. We've eaten this so often these past few weeks, I thought I would share it to give you an idea for a fast vegetable side. It's a great summer basic.

Quick and Simple Grilled Zucchini

Markets are overflowing with one of my favorite summer vegetables - zucchini. While I slice it for a gratin or make zucchini noodles out of it, lately I've been chopping it up and tossing with olive oil plus a little seasoning, then onto a hot grill for a few minutes. Grilled zucchini makes for a fast and healthy summer side dish. Sometimes I'll eat it over steamed brown rice or quinoa as a meatless main dish.

Grill Tools Make It Easy

The last few years have seen an explosion in tools that make grilling easier. With this inexpensive non-stick grill pan with holes, small items don't fall through the grates. And when you pre-heat the pan on a hot grill, food cooks quickly. They make summer outdoor cooking a lot more fun.

How To Prep Zucchini

While many people grill rounds of zucchini or even long, thin strips, I prefer to cut them as shown in the photo. Quarter the zucchini lengthwise, slice out the seedy center, then cut them into pieces on a diagonal. That's it. Good knife practice too.

chopping zucchini for grilling | AFoodCentricLife.com

Figure one good sized zucchini per person. When you cut it up you might think wow, that looks like a lot of zucchini, but it will shrink on the grill as the moisture cooks off, so don't worry. And when you take your first bite, you will be glad you did so much.

After cutting up the zucchini, place it in a bowl and toss with the olive oil, salt, pepper and granulated garlic. Toss well to coat. Go easy on the salt if you are using the Parmesan, as the cheese is salty on its own.

Need more ideas on what to do with summer zucchini? Here are 14 ideas on what to do with zucchini.

📖 Recipe

Gluten Free Pound Cake with Cream Cheese

06/12/2025 by Sally Cameron 1 Comment

This gluten-free pound cake is so rich and buttery, you'd never guess it's gluten-free. The secret? A bit of cream cheese in the batter, plus a few other non-traditional ingredients that work especially well in gluten-free baking. This recipe rivals classic bakery-style pound cake-it's golden on the outside, tender on the inside, and just sweet enough. It delivers dessert every time. And if you've never made a pound cake before, don't worry-I walk you through it step by step.

Golden sliced pound cake on a white marble board with dessert plates and forks.

This gluten-free pound cake is baked in a standard 9x5 loaf pan, perfect for smaller gatherings and much easier to unmold than a traditional Bundt pan. The loaf shape also makes slicing and storing simple. Because gluten-free baking behaves a little differently, a few purposeful tweaks make all the difference. From carefully chosen ingredients to mixing technique, this recipe includes the subtle but essential steps needed for a classic golden crust and tender crumb. No one will guess it's gluten-free.

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Gluten-Free Pound Cake Highlights

Moist and buttery - Classic pound cake texture with a tender, velvety crumb-the only thing missing is the wheat flour.
Simple ingredients - Made with pantry staples and a few strategic upgrades for gluten-free success, because GF baking is not the same.
Loaf pan friendly - Bakes beautifully in a 9x5 pan for easy slicing and serving.
Perfect for any season - Serve plain, with berries, whipped cream, or ice cream.

Here's terrific gluten-free bakery recipe made in a loaf pan, gluten-free pumpkin bread. It's good year round!

Ingredients You'll Need

Ingredient for pound cake in prep bowls on marble counter.

Flour - I bake with King Arthur Measure for Measure gluten-free flour blend, which gives a light, tender crumb and consistent results. If you're using a different 1:1 gluten-free blend, like Bob's Red Mill, keep in mind that some blends may produce a slightly different texture due to varying starch and flour ratios. For best results, use a blend that includes xanthan gum, or add ½ teaspoon if your blend doesn't have it.
Butter - High-quality unsalted butter makes a difference in flavor.
Eggs - Large eggs provide essential structure, moisture, and richness to the cake.
Sugar - I use superfine cane sugar, which blends more easily for a finer crumb, but you can use regular granulated sugar. I'll be testing a reduced-sugar version soon using a monk fruit/allulose blend.
Cornstarch - Just a small amount helps lower the protein content of the flour blend, making the final texture more like cake flour-tender and soft.
Milk Powder - Not traditional, but it's a game-changer in gluten-free baking. It promotes browning and improves texture and flavor. I use whole milk powder.
Extracts - I love a mix of vanilla extract and almond extract for extra dimension. Use all vanilla if you prefer.
Cream Cheese - Full-fat cream cheese adds richness and structure. I tested this recipe with yogurt too, but found the cream cheese produced a more consistent crumb and better flavor. I skipped sour cream due to the wide variance in texture and additives across brands.
Baking Powder - Essential for rise and lift, especially in gluten-free cakes.

Please see the recipe card for measurements and salt.

Chef's Tip: Superfine Sugar
Superfine sugar dissolves more easily than regular sugar, making it ideal for smooth, fine-crumbed cakes like pound cake. Organic superfine sugar doesn't exist at most stores-and there's a reason. Nearly all commercially produced superfine sugar in the U.S. comes from GMO sugar beets, but organic is cane sugar. That's why I make my own. Just pulse organic cane sugar in a food processor or high-speed blender for a few seconds until the grains are visibly finer, but not powdered. It's quick and easy-and helps your pound cake achieve a smooth, delicate crumb without compromising on quality. You'll love baking with superfine sugar.

Substitutions and Variations

Lemon Pound Cake Variation: Add the zest of 1 large lemon and ½ to ¾ teaspoon lemon extract to the batter for a bright citrus twist. Keep the 1 teaspoon almond extract (and skip the vanilla)-it complements the lemon beautifully without overpowering it. For extra lemon flavor, finish with a simple glaze made from powdered sugar and fresh lemon juice.
Dairy-free pound cake? - I have not tested it. Classic pound cake relies on real butter and cream cheese for its structure, moisture, and flavor. Plant-based alternatives would produce a very different result. Other kinds of cakes? Yes, but not true pound cake.

Chef's Tip - Choose the Right Loaf Pan
For the best results, use a light-colored metal 9x5-inch loaf pan with straight, sharp corners. Avoid pans with rounded corners, which can distort the classic shape of a pound cake and affect how evenly it bakes. Also, a true 9x5 pan holds 1¼ pounds of batter-not 1 pound. Many modern 9x5-inch pans run small, which can lead to overflow. Newer pans with corrugated sides are fine if you line the pan with parchment, which neutralizes any texture impact.

How to Bake Gluten-free Pound Cake

Before you begin, the butter, eggs, and cream cheese MUST be at room temperature. I let mine sit out a few hours unwrapped. If they are not, the crucial creaming step will not work properly. Note - you can use either a hand mixer or a stand mixer. It's easier with a stand mixer but a hand version works fine.

A buttered light metal loaf pan with butter wrappers.

Use the butter wrappers to grease the loaf pan well.

Parchment paper lining a loaf pan with parchment wings over the sides.

Cut a piece of parchment the width of the pan with overhang and smooth against the pan sides.

Sugar and butter in a glass bowl ready for creaming step.

Add butter and sugar to a large mixing bowl and "cream" the butter with a mixer until light a fluffy, 3 minutes. Start at low speed and work up to high.

Beating eggs into pound cake batter one at a time in a glass bowl.

After the initial creaming, beat in 1 egg at a time completely on high, 4 minutes total. Scrape down the bowl occasionally.

Adding cream cheese and vanilla to the creamed butter and sugar with eggs.

After eggs are incorporated, beat in cream cheese and extracts, beat 4 minutes on high.

Pale yellow creamed butter and sugar in a bowl with beaters.

Pound cake batter in a bowl, light and airy, ready for dry ingredients.

Flour, salt, cornstarch, and milk powder in a sieve for sifting.

7. Sift dry ingredients through a fine sieve, then fold flour mixture into batter by hand, gently but throughly.

Finished pound cake batter in a bowl with a spatula.

8. Finished cake batter ready for loaf pan.

Pale yellow pound cake batter smoothed into a loaf pan with parchment.

9. Smooth pound cake batter into the prepared loaf pan. A small offset spatula helps. Rest batter for 20 minutes before baking to hydrate.

Gold baked pound caked cooked to the right temperature checked with a digital thermometer.

10. Bake at 325°F for 75-80 minutes until golden and temperature reaches 205°F - 210°F. Cool for 10 minutes, remove from pan with parchment overhang. Cool 1 hour before slicing on wire rack.

Chef's note: You may notice fine holes in the sliced pound cake-this is completely normal in gluten-free baking, especially when using added starch and milk powder to mimic the structure of traditional cake flour. These air pockets are a sign that the leavening and mixing created good lift and tenderness. The result is a soft, cohesive crumb that's rich but not gummy.

Serving Suggestions

This gluten-free pound cake is delicious all on its own, but it also makes a beautiful base for simple summer desserts. Serve it in 1-inch thick slices. It's perfect served at room temperature. Try it with:

Lightly sweetened whipped cream and fresh berries.
A scoop of vanilla ice cream or lemon sorbet.
Sliced seasonal stone fruit like peaches, nectarines, or plums.
A drizzle of this fresh strawberry coulis or lemon curd.
A dusting of powdered sugar.

For the lemon glaze, please see the recipe card notes.

For an easy, one-pan cake in summer, try this gluten-free cherry cake.

Freezing Pound Cake

Gluten-free pound cake freezes well-perfect for make-ahead desserts or saving leftovers. Cut the cooled cake into individual slices, then wrap each slice tightly in plastic wrap. Place the wrapped slices in an airtight container or freezer bag. Freeze for up to 2 months. To serve, thaw at room temperature (unwrap while still frozen to avoid condensation).

Sliced pound cake ona marble board with strawberries and whipped cream on the side.

Recipe FAQs

Why do the ingredients need to be at room temperature?

Room temperature butter, eggs, and cream cheese whip together smoothly, creating better structure, lightness, and even baking. Cold ingredients will not emulsify properly. Don't even try. It's not worth it. Get your ingredients to room temperature for best results.

Why is resting the batter important in gluten-free baking?

Resting the batter for 15-20 minutes allows gluten-free flour to hydrate, improving texture and crumb. It's a simple step that makes a big difference.

How do I know when the pound cake is done?

The top should be golden with a classic center crack. A tester should come out clean, and the internal temp should reach 205-210°F.

Can I substitute yogurt for cream cheese?

I tested both, and while yogurt worked, the cake had a looser crumb and little more tang. Cream cheese produced better structure and flavor. The flavor was still great. If you choose this way, use 2 tablespoons full fat Greek yogurt. The batter will at some point look curdled but it smooths out just fine. Either way, be sure all ingredients are at room temperature for best results.

Why is it called pound cake?

The original, classic recipe for pound cake is a pound of butter, a pound of sugar, a pound of flour, and a pound of eggs, baked in a bundt pan or tube pan (like for angel food cake). That is where I started from for this gluten-free pound cake. Gluten-free baking requires more than simple substitutions. This recipe uses strategic changes-like cream cheese for richness and moisture-to replicate the dense, buttery texture of traditional pound cake.

More Gluten-Free Desserts

Looking for more gluten-free bakery treats that don't compromise on texture or flavor? These recipes are trusted, and perfect for any occasion.

⭐️Did You Make This Recipe?

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

📖 Recipe

Tomato Avocado Toast

08/01/2014 by Sally Cameron 14 Comments

Tomato avocado toast is more than just a brunch trend-it's a healthy, craveable staple. This version gets a creamy upgrade with whipped ricotta, adding extra flavor, protein, and staying power. It's quick to make, endlessly customizable, and perfect for breakfast, light lunch, or dinner side dish.

A round plate of colorful tomato and avocado toasts topped with microgreens and carrot strips.

Avocado toast with tomato may have started as a brunch trend, but it's earned its place as a go-to favorite. It's healthy, satisfying, and easy to customize. Start simple with just avocados and ripe summer tomatoes or build it up with flavorful extras. A stay at a wine country resort inspired me to add the ricotta and extra veggies, and now it's how I make it at home.

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Why You'll Love Tomato Avocado Toast

Easy breakfast or lunch - Ready in minutes with just a few fresh ingredients.
Healthy and satisfying - Full of healthy fats, fiber, and optional protein.
Flexible and fun - Great as-is or topped with a variety of customizable options.

Make this burrata caprese salad as another use for gorgeous summer tomatoes.

Recipe Ingredients

Bread - Use your favorite, whether gluten-free, whole grain wheat, or classic sourdough.
Tomatoes - Use freshly sliced heirloom tomatoes, roma tomatoes, halved cherry tomatoes, or even these garlic roasted cherry tomatoes.
Avocados - Choose a ripe avocado for the best creamy texture and flavor.
Ricotta cheese - For a creamy, high protein base. Use simply as is or make my whipped ricotta cheese.
Microgreens - Add a dose of nutrition, flavor, and crunch.
Citrus - A squeeze of lemon or lime brightens everything and lifts the flavors.

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

Chef's tip on the best bread: The size of the slices of bread you use will help determine the portion size. Larger slices of sourdough or artisan bread typically serve one, while smaller slices-like many gluten-free bread options-may require two slices per person. Toasting the bread helps hold all the toppings without getting soggy. Toast in the oven broiler, toaster, or air fryer on the broiler setting, brushed with a little olive oil or olive oil and butter blend for nice flavor.

Avocado Toast Variations

Tomato avocado toast is easy to customize. Try one or two of these simple upgrades:

Add a protein boost - Top (or serve on the side) with a poached egg, soft-boiled egg, hard boiled egg, or scrambled egg.
Swap ricotta cheese - Try cream cheese, goat cheese, whipped feta cheese, or cottage cheese.
Add crunch - Thinly sliced radishes, carrots, cucumbers, scallions, or sunflower seeds work beautifully.
Finish with flavor - Drizzle with a good olive oil, balsamic glaze, or a pinch of flaky salt and red pepper flakes.
Herbs - Add a few basil leaves for fresh garden flavor.

How to Make Avocado Toast with Tomato and Ricotta

Making tomato avocado toast is so simple! No cooking (well, toasting bread), just easy assemble.

Slice and toast bread with olive oil or melted oil and butter mixture.

Bread spread with ricotta cheese, waiting for the next layer of tomato and avocado toast.

Spread toasts with ricotta cheese.

Slices of bright red tomatoes atop toasted bread with ricotta cheese.

Add slices of tomatoes and sprinkle with salt and pepper.

Avocado and tomatoes toasts complete with microgreens and ready to eat.

Add the mashed avocado and layer of microgreens and you're ready to eat except for any garnishes.

Chef's tip on slicing tomatoes: A serrated knife called a tomato knife works best for slicing juicy tomatoes without crushing them. You can also use a sharp Santoku or a granton-edge slicing knife, which helps reduce drag and gives you clean, smooth cuts.

Avocado tomato toast with baby greens on top and basil leaves.

Serving Suggestions

Tomato and avocado toast is great on its own, but you can easily turn it into a more complete meal.

Serve it with thin slices of smoked salmon on the side or instead of the tomato if there are no good tomatoes in season.
Serve alongside a green salad with a light vinaigrette or lemon-dressed arugula.
Pair with a cup of soup (like tomato soup or fennel soup) for a simple lunch.
For brunch, add fresh fruit, yogurt, or a smoothie on the side.
Finish toasts off with a drizzle of olive oil, flavored olive oils are nice.

Chef's tip on storing tomatoes: Store raw tomatoes at room temperature, out of direct sunlight. Refrigeration can dull their flavor and alter the texture, making them mealy. Only refrigerate if they've been sliced or are fully ripe and starting to spoil.

Recipe FAQs

What's the best bread for avocado toast?

Use any bread you like-gluten-free, sourdough, whole grain, or sprouted grain all work well. Choose a sturdy slice that will hold the toppings without getting soggy.

Can I make avocado toast ahead of time?

It's best assembled fresh-avocado browns quickly and the toast can get soggy. To prep ahead, toast the bread and prep the toppings separately, then assemble just before serving.

Can I use fresh tomatoes instead of roasted?

Yes, but roasted cherry tomatoes bring a deeper, sweeter flavor. Fresh tomatoes work in a pinch-just make sure they're ripe and well-seasoned. Do what you prefer!

More Recipes With Tomato and Avocado

Can't get enough tomato and avocado? Same here. This duo brings fresh flavor, healthy fats, and vibrant color to just about anything. Try one of these easy, delicious recipes next that include these terrific summer ingredients.

Did You Make This Recipe?

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

📖 Recipe

Summer Burrata Peach Salad With Prosciutto

06/10/2025 by Sally Cameron 1 Comment

This burrata peach salad is summer magic in a bowl: juicy fresh peaches, creamy burrata cheese, crisp greens, buttery avocado, ribbons of salty prosciutto, and fresh basil leaves. It's all lightly dressed in a simple vinaigrette and finished with a drizzle of balsamic. A no-cook salad layered with flavor and texture-perfect for warm evenings, backyard dinners, or when you're craving something simple and seriously satisfying.

A colorful burrata and peach salad with greens, avocado, basil, and nuts in a white salad bowl.

My husband's two favorite foods? Peaches and burrata. So when I created this burrata peach salad, it was love at first bite. It's the kind of dish everyone falls for. The sweet peaches, creamy cheese, buttery avocado, and fresh basil hit all the right notes-sweet, salty, cool, and creamy. Serve it with grilled chicken, steak, or seafood, and maybe a slice of crusty grilled bread. It's the perfect summer salad when it's peach season.

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Why You'll Love This Salad

Incredible flavor balance - Sweet peaches, salty prosciutto, creamy burrata, and crisp greens hit every note-all in one bite.
No cooking required - Just slice, assemble, and drizzle. Perfect for hot days when you want something light and satisfying.
Showcases peak summer produce - Juicy peaches, fragrant basil, and ripe avocado make this salad a seasonal standout that screams summer.

For another terrific salad with burrata, try this burrata caprese salad with fresh tomatoes.

Recipe Ingredients

These fresh, flavorful ingredients come together for a salad that's equal parts creamy, sweet, salty, and satisfying.

Burrata Peach Salad

Fresh salad greens - Peppery arugula is my favorite here, but red leaf lettuce, baby spinach, spring mix, or baby kale all work perfectly.
Burrata cheese - The star of the salad. Creamy and rich with a soft, milky center that melts into every bite-burrata takes this from simple to show-stopping.
Peaches - Look for ripe peaches that give slightly to the touch. Yellow peaches add vibrant color, but white peaches are equally sweet and delicious.
Avocado - Buttery avocado adds richness and smooth texture that contrasts beautifully with the salty prosciutto and juicy fruit.
Fresh herbs- Aromatic basil ties all the summer flavors together and adds that essential herbal freshness. Fresh mint is another nice addition.
Prosciutto - Thinly sliced prosciutto adds salty, savory depth balancing the sweetness of the fruit and the creaminess of the burrata.
Nuts (optional) - I use pine nuts for their buttery flavor but slivered almonds, pistachios, or chopped walnuts work too, or skip for nut-free.

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

Balsamic Vinaigrette

Olive oil - Use a good-quality extra virgin olive oil for the vinaigrette.
Balsamic vinegar - Balsamic adds just the right sweetness and tang. Use it for a quick balsamic vinaigrette and as a final drizzle over the finished salad.
Garlic (optional) - Just a small clove, finely grated or mashed, adds depth to the vinaigrette without overpowering.
Dijon mustard (optional) - Helps emulsify the vinaigrette.

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

For a simple salad with summer fruit, try this grilled fig salad.

Substitutions and Variations

Greens - Try baby spinach, red leaf, or spring mix, all work well.
Fruit - Swap peaches for other stone fruits such as ripe nectarines or plums. Figs are good too. Grilled peaches are great too.
Cheese - Use mozzarella cheese balls (bocconcini), crumbled goat cheese, or whipped ricotta.
Prosciutto - Try jamón or speck (smoked prosciutto) or skip it for a vegetarian version.
Vinaigrette - Try a lemon vinaigrette for a lighter, citrusy twist.
For dairy-free - Make it a peach and prosciutto salad and omit the burrata.

Chef's Tip - Burrata is an Italian cheese that looks like fresh mozzarella. It comes in a container filled with brine to keep it fresh and creamy. Drain off the brine and pat dry before tearing into the balls. Inside it's filled with creamy stracciatella (shredded cheese mixed with cream). When you tear it apart, the center spills out-rich and soft. You eat the outer casing as well, as it is all part of the cheese. Serve it at room temperature for the best texture and flavor.

How to Make Burrata Peach Salad

This salad is all about effortless assembly-no cooking required!

Wash and dry your greens - Arugula or any mix you love.
Slice the peaches and avocado - Or dice them if they're very ripe and soft.
Tear the prosciutto - Swirl into ribbons for easy layering.
Gently pull the burrata apart by hand - Nestle chunks over the greens.
Make the vinaigrette - Whisk together olive oil, balsamic, a touch of Dijon and garlic if using.
Assemble - Layer everything in a large salad bowl or on a large platter.
Top with basil - Tear large leaves and scatter over the top.
Optional - Sprinkle with toasted nuts for a little crunch.

If you love peaches, try this nectarine and goat cheese crostini as an appetizer.

Serving Suggestions

Colorful summer salad or burrata cheese, golden peaches, greens, basil, and balsamic dressing.

Serve it as a light lunch, a summery starter, or the centerpiece of a backyard dinner. Burrata peach salad is almost a meal on its own, thanks to the creamy burrata, prosciutto, and avocado. But if you want to round it out, try:

Crusty bread or grilled sourdough - Perfect for scooping up every bite.
Grilled chicken, shrimp, or salmon - A simple protein on the side makes it a satisfying dinner. Try this grilled lemon chicken.
Add toasted nuts - Like pine nuts, pistachios, or almonds for a little crunch and even more staying power.
If your balsamic is fluid and thin, try finishing the salad with a drizzle of balsamic glaze.

Balsamic glaze dripping off a silver and gold spoon into a glass jar.

Prep Ahead & Storage

This is one of those salads that's best enjoyed fresh, right after it's assembled. The peaches and avocado soften, the burrata melts, and the greens wilt quickly. If you need to prep ahead, keep the ingredients separate and assemble just before serving for the best texture and flavor.

Recipe FAQs

Can I use mozzarella instead of burrata?

Yes, but the texture will be different. Burrata has a soft, creamy center that adds richness. Fresh mozzarella is firmer but still works well in a pinch. Try the small mozzarella balls called pearls or bocconcini.

Can I make this salad ahead of time?

Not entirely. You can prep the vinaigrette, wash the greens, and slice the peaches in advance (toss peach slices with a little lemon juice to prevent browning), and tear the prosciutto into ribbons, but assemble just before serving for best results.

What dressing goes best with this salad?

I use a simple balsamic vinaigrette, but lemon vinaigrette also works beautifully. Keep it light and let the ingredients shine.

Can I use nectarines instead of peaches?

Absolutely! Nectarines are a great substitute.

More Terrific Summer Salads

Summertime is salad time, and there is so many ways to make great summer salads. Check out the salads recipe index for more inspiration, from green salads to grains, beans, veggies, and more.

Did You Make This Recipe?

If you make this burrata peach salad, please add your comment how it turned out. I appreciate your feedback and enjoy hearing from you. They really help other readers.

📖 Recipe

French Vinaigrette (Classic Homemade Dressing Recipe)

06/05/2025 by Sally Cameron Leave a Comment

A classic French vinaigrette is a staple for a reason. Made with just olive oil, vinegar, Dijon, and seasoning, it's the go-to salad dressing that comes together in minutes. But the real beauty? Once you learn the simple formula, you can mix and match oils, vinegars, and add-ins to create endless variations. Think of it as your vinaigrette recipe blueprint-reliable, flexible, and way better than anything in a bottle.

A jar of French vinaigrette dressing with a silver spoon and salad greens behind.

We eat salads all year round, but in summer they're on the table even more often. That's when a quick homemade vinaigrette like this really shines. This classic French vinaigrette is fresh and far better than bottled. Skip the preservatives and poor-quality oils. Make a small batch or scale it up for the week-you'll never go back to store-bought. And when it's this easy, why would you? Time to make your own vinaigrette.

French Vinaigrette Recipe Snapshot

Simple ingredients - Made with just oil, vinegar, mustard, salt, and pepper (plus optional garlic), this dressing comes together in minutes.
Customizable and versatile - Master the basic ratio and swap in different oils, vinegars, or seasonings to suit any salad.
Better than bottled - No preservatives, cheap oils, or gums, just fresh flavor you control, every time. The perfect vinaigrette for salads.

Here's my recipe for a lemon vinaigrette if you are a lemon lover.

French Vinaigrette Ingredients

Ingredients for a French vinaigrette salad dressing in prep bowls.

Oil - Use a good extra virgin olive oil as your base. It adds richness and body. You'll find more oil options below for customizing your vinaigrette. My basics are California Olive Ranch and Calivirgin.
Vinegar - Red wine vinegar is the classic choice for a French vinaigrette, giving it that signature tang. See below for other vinegar variations to change things up.
Mustard - A creamy Dijon mustard helps emulsify the vinaigrette and adds just the right zip. It's essential for both texture and flavor.
Garlic (optional) - A little fresh garlic goes a long way. Optional, but it adds subtle depth if you enjoy a garlicky finish.
Shallot (optional) - Finely minced shallots add lovely flavor and texture to a simple vinaigrette.

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

Substitutions and Variations

A collection of oils and vinegars for making vinaigrettes and salad dressings.

Changing up your oils and vinegars when making a French vinaigrette has almost endless possibilities! It's why I have 9 olive oils and as many vinegars (not kidding, that's the collection so far) in my pantry.

Oil - Flavored olive oils like lemon, lime, blood orange, or basil add complexity. Nut oils (like walnut) also shine here. I love using the high quality flavored California-made oils from Calivirgin (no affiliation).
Vinegar - In addition to red wine, champagne vinegar, sherry vinegar, rice vinegar, and of course apple cider vinegar, other good ones are white wine vinegar and white balsamic vinegar. I always keep a few fruit-infused vinegars like raspberry and blueberry on hand, as well as fig balsamic, and a good quality basic balsamic. Another much used favorite is a German apple cider vinegar. Each one brings something unique to the table.
Mustard - Use good Dijon to emulsify and add flavor to a French vinaigrette. After traveling in France, I truly came to appreciate the difference. While smooth and creamy Dijon is my go-to for vinaigrettes, whole grain and flavored options like tarragon add their own delicious twists. My favorite: Edmond Fallot Dijon from Beaune, France is often ranked #1 in taste tests. Maille is another solid, more widely available brand in most grocery stores.
If your vinaigrette is too tangy, add a pinch of sugar, a little honey or maple syrup.

Chef's Tip: Try swapping vinegar with fresh lemon juice, lime, or even grapefruit juice for a citrusy twist. You may need a little more juice than the standard vinegar ratio-just taste and adjust until it's bright and balanced.

For a simple raspberry vinaigrette, try the recipe in this grilled shrimp salad with fresh raspberries.

How to Make a French Vinaigrette

The best part about learning how to make a classic French vinaigrette is that once you know the formula, you'll never need a recipe again.

Ingredients for a French vinaigrette in a glass bowl.

Combine oil, vinegar, Dijon, garlic if using, salt, and pepper to a small bowl.

A vinaigrette dressing whisked smooth in a glass bowl, ready to use.

2. Whisk until smooth. Transfer to a jar.

Traditional technique says to slowly drizzle in the oil in a steady stream while whisking to form an emulsion-but honestly, I never do that. When you're making a small batch, good Dijon mustard handles the emulsifying for you. Just add all the ingredients to a bowl and whisk until smooth. It's the simplest way to make a homemade vinaigrette that's creamy, balanced, and full of flavor.

If you're making a small amount (enough for 2 to 4 people), whisk it directly in your salad bowl before adding the greens-one less dish to wash!

You can also combine everything in a jar with a tight-fitting lid and give it a good shake. Want a slightly creamier texture? Blend it for a smooth, emulsified vinaigrette in seconds.

Chef's garlic tips: Use a microplane zester to help raw garlic melt into the vinaigrette. It gives you that punch of flavor without any harsh bits of garlic. No zester? Mince, then mash the garlic with the side of your knife into a paste. Out of fresh garlic? A small pinch of garlic powder works-just let it sit in the dressing a few minutes to fully hydrate and bloom.

Deep red and golden roasted beets tossed with vinaigrette, herbs, feta, and nuts in a salad bowl.

Serving Suggestions

I prefer to lightly toss fresh greens with just enough French vinaigrette to coat-never drenching. You can always serve extra at the table for those who like more dressing. Serve it at room temperature for the best flavor.

But don't stop at simple green salad! This classic vinaigrette brings bright, tangy flavor to pasta salads, bean salads, a beet salad with feta cheese (photo above) grilled or roasted vegetables, grain bowls, and more. Plus, it works beautifully as a marinade for chicken and seafood. It's one of those kitchen staples that's endlessly versatile and adds a punch of flavor wherever it lands.

Storing Vinaigrette

If stored in a sealed jar in the fridge, it will last up to a week. Always give it a shake or stir before using, and taste to adjust seasoning if needed.

Chef's Tip: Want to change it up? Add tender herbs like parsley, tarragon, or dill. Whisk them in for a burst of fresh flavor, or blend everything for a creamy, herb-infused vinaigrette with vibrant color. It's great on greens, veggies, or grilled chicken.

Small glass jar on a kitchen counter of French vinaigrette with salad behind.

Recipe FAQs

What is the ratio of oil to vinegar in French vinaigrette?

The classic ratio is 3 parts oil to 1 part vinegar. That said, it's perfectly okay to adjust to your taste-some prefer a sharper, more acidic dressing and go closer to 2:1.

Can I make vinaigrette without mustard?

Yes, but the mustard helps emulsify the dressing and gives it that signature tang. Without it, your vinaigrette may separate more easily, so give it a good whisk or shake before serving.

Can I use lemon juice instead of vinegar?

Absolutely. Lemon juice makes a delicious, bright vinaigrette. You might need to use a little more than you would vinegar-taste and adjust as you go. And for even more lemon flavor use a little finely zested lemon zest, as that's where all of the essential oils are.

More Delicious Dressing Recipes

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If you make this French Vinaigrette, add your comment and please give it a rating. I appreciate your feedback and enjoy hearing from you. They really help other readers. Any questions? Let me know.

📖 Recipe

Smoked Chicken Legs Recipe

06/03/2025 by Sally Cameron Leave a Comment

If you've only smoked chicken drumsticks, it's time to upgrade to the full leg-thigh combo. These smoked chicken legs, made with whole chicken legs or leg quarters, are meatier, more flavorful, and just as easy. Lightly smoky with tender, juicy meat, they're a simple but satisfying way to level up your summer grilling. Finish them with a BBQ glaze or serve as is. And save those leftovers for amazing tacos!

smoked chicken legs on a white tray with parchment and a big silver serving fork.

I use my go-to all-purpose dry rub for smoking chicken legs, then finish the legs with a quick glaze of BBQ sauce for great color. This recipe is budget-friendly, foolproof, and perfect for outdoor cooking on a pellet grill or smoker. You'll get rich meat and tender results every time with the slow smoking process. It's our new summer favorite.

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Why You'll Love Smoked Chicken Legs

Budget-friendly - Whole leg quarters are affordable and satisfying.
Big flavor, easy method - A simple rub and optional glaze give you smoky, juicy chicken with minimal prep.
Versatile cooking - Works on a pellet grill, smoker, or a gas grill setup using indirect heat with a smoker box or a smoke tube.
Great leftovers - Shred extras for tacos, salads, or wraps the next day.
Better than just drumsticks - More meat, richer flavor, and still just as easy to cook.

Here's a terrific side dish for smoked chicken legs - sweet corn succotash with bacon.

Ingredients You'll Need

I use a pellet grill for this recipe (you may know it as a pellet smoker)-it delivers steady, even heat and delicious smoky flavor with minimal effort.

Ingredients for smoked chicken legs with chicken, dry rub, mayo, and sauce.

Chicken - I use whole chicken leg quarters (also known as chicken quarters) for meaty, flavorful results. You can also use just chicken legs or drumsticks if preferred. Dark meat chicken has so much flavor and is perfect for smoking.
BBQ Rub - I use my homemade BBQ dry rub, a balanced sweet rub with smoky spices and just a touch of brown sugar. It's not overly sweet, so it won't turn your smoked chicken legs into candy, and it adds beautiful flavor.
Binder - A thin layer of mayo makes a great binder for smoked chicken. It helps the rub stick evenly and holds up well during long, slow smoking. Try it instead of olive oil or vegetable oil.
BBQ Sauce - Optional for a glaze. Use your favorite bbq sauce or my homemade sauce. For easier glazing, thin with apple juice, pineapple juice, or orange juice, apple cider vinegar, water-or even a little bourbon for extra depth and flavor.

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

If you love to smoke your foods, try these 3-2-1 baby back ribs, they are fantastic.

Chef's tip on pellets and type of wood: Use your favorite wood pellets for smoking. I like either 100% pecan shell pellets or a pure hardwood blend of hickory, cherry wood, maple, and apple wood-no fillers, just clean wood flavor.

Substitutions and Variations

Drumsticks instead of whole legs - If leg quarters aren't available, you can use just drumsticks. They cook faster, so keep an eye on the internal temp.
Different dry rubs - Use your favorite spice rub-sweet, spicy, or smoky blends all work. Use a poultry rub if that's what you have on hand, especially one with herbs like thyme, sage, or rosemary. I haven't tested it with this recipe, as I prefer a bold, smoky spice rub-but it could be a nice variation if you're aiming for a more herb-forward flavor.
Change the glaze - Swap the barbecue sauce for thinned hoisin sauce.

For another easy smoker recipe, try these smoked chicken breasts.

Chef's Tip: Cook to Temperature, Not Time
For tender, juicy chicken legs, always cook to internal temperature-not just by the clock. Dark meat is best when it reaches 175°F, and up to 180°F is fine too. You can smoke chicken legs at 250°F for about 1½ hours, or at 275°F for around 70 minutes-choose based on your schedule. Both temps produce great results (I've done both). And if you're short on time, it's fine to crank the heat to 375-400°F for the last 10-15 minutes to speed things up. Just know that pellet grills won't give you super crispy skin, even at higher heat-the skin stays tender, but the flavor is fantastic.

How to Smoke Chicken Legs

Remove chicken legs from the refrigerator an hour before smoking to take the chill off.

Trimming raw whole chicken legs of extra fat on a chtting board.

Trim extra fat from the chicken legs. Pat them dry if needed.

Seasoned chicken legs in a bright orange red dry rub on a wire rack and sheet pan.

Lightly coat the chicken legs with mayonnaise. Season well with dry rub, and salt if your rub does not have salt.

Dry rubbed chicken legs on a grill for smoking.

Place the chicken legs on clean grill grates for about 1 ½ hours or until they reach an internal temperature of 175°F. Cook to temp not time. Use a digital meat thermometer.

Golden brown smoked whole chicken legs ready to pull from the grill.

Finished chicken legs. If you'd like, glaze them with thinned BBQ sauce with a basting brush

Chef's Tip: Why Make Your Own Rubs and Sauces?
No fillers, no preservatives, and no excess sugar-just pure, bold flavor you control. Whether you lean smoky, spicy, or herbaceous, customizing your rubs and sauces is one of the simplest ways to elevate your cooking.

Serving Suggestions

Smoked chicken legs pair perfectly with almost any summer side. Whether you're hosting a BBQ or just firing up the smoker for family dinner, here are a few favorite sides to try:

Homemade Cornbread - Made without flour for bold corn flavor. It's gluten-free and even better with a swipe of homemade maple butter.
French Potato Salad - A fresh twist on the classic with capers, lemon, and Dijon.
Baked Beans - A from-scratch recipe that's worth the time-with a shortcut option if you're in a rush.
Broccoli Salad with Bacon - Crunchy, creamy, salty, sweet. It checks every box.
Classic Coleslaw - Just three simple ingredients and a light, tangy dressing.

Store leftover chicken legs in an airtight container. Shred or chop the meat, they make the most amazing tacos!

Recipe FAQs

How long does it take to smoke chicken legs?

At 250°F - 275°F, smoked chicken legs typically take about 1½ - 2 hours to cook. Always use a meat thermometer and cook to temperature, not just time-dark meat is done at 175°F - 180°F for the best texture and flavor.

Do I need to brine chicken legs before smoking?

Brining is totally optional for chicken legs since they stay moist during low and slow cooking, and they are dark meat. That said, a dry brine (just salt) or overnight seasoning rub can boost flavor and tenderness.

What's the best temperature to smoke chicken legs?

For juicy, tender meat and great smoke flavor, 250°F - 275°F is ideal. You can go a little higher if you need a faster smoke. Cook smoked chicken legs to a minimum of 175°F, not 165° as you would for chicken breasts.

Can I season chicken legs ahead of time before smoking?

Yes! While it's not required, seasoning chicken legs a few hours ahead-or even overnight-can help the flavors develop and slightly dry the surface of the skin. That drier surface can improve browning and overall flavor. Just place the seasoned chicken on a rack and let it rest uncovered in the fridge. It's a great step to try if you have the time.

More Chicken Recipes

For more inspiration check out the chicken recipes index page. And if you'd like another chicken thighs recipe, try these Italian chicken thighs or teriyaki chicken thighs.

Did You Make This Recipe?

If you make smoked chicken legs, please add your comment. I appreciate your feedback and enjoy hearing from you. Any questions? Let me know! If you loved it, please give it a 5-star rating! They really help other readers.

📖 Recipe

Smoked Chicken Legs

Sally Cameron

Juicy, flavorful whole chicken legs are seasoned with dry rub and smoked low and slow until tender, then glazed with BBQ sauce for a delicious finish if desired. Leftovers are great so do extra!

No ratings yet

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Prep Time 10

Cook Time 1 45

Total Time 1 55

Course Entree, Main Course

Cuisine American

Servings

Calories 429 kcal

Equipment

▢
Hardwood pellets
▢
Pellet grill or smoker
▢
Digital thermometer

Ingredients

▢ 3 ½ pounds whole chicken legs 4 pieces
▢ 2 tablespoons dry rub
▢ 1 tablespoon mayonnaise
▢ sea salt if not in your rub

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Instructions

Prep chicken legs

Lay chicken legs top side down and trim any excess fat. Lightly coat them with your binder. If your dry rub doesn't include salt, season the legs with salt, then apply the rub generously on both sides. Allow the chicken legs to stand for a 45-60 minutes at room temperature.

Prep the smoker

Fill the pellet hopper and preheat your pellet grill to 275°F. Make sure the grates are clean and lightly oiled or sprayed to prevent sticking.

Smoke the chicken legs

Place the chicken legs directly on the grates. Smoke until the internal temperature reaches 175°F - 180°F, about 1½ - 2 hours. Measure with a digital thermometer.

When done (optional)

When you pull the chicken legs from the grill, glaze them with thinned bbq sauce if desired, using a basting brush or pastry brush.
Note - you can also glaze them the past few minutes of smoking.

Notes

My dry rub recipe does not contain salt, for two reasons: first, I prefer to salt my meat separately for control, and second, some people are salt-sensitive or do not (or cannot) use salt. You if use salt, try a smoked salt for more smoked flavor!

Spices needed for my dry rub:

4 ½ tablespoons smoked paprika
3 tablespoons granulated garlic powder
2 tablespoons brown sugar
1 ½ tablespoons cumin
1 ½ tablespoons coriander
1 tablespoon ancho chile powder
1 tablespoon ground black pepper
1 teaspoon onion powder
¼ - ½ teaspoon chipotle powder or cayenne pepper

Nutrition

Calories: 429kcalCarbohydrates: 2gProtein: 32gFat: 32gSaturated Fat: 9gPolyunsaturated Fat: 7gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 181mgSodium: 192mgPotassium: 408mgFiber: 0.2gSugar: 0.2gVitamin A: 233IUVitamin C: 1mgCalcium: 38mgIron: 2mg

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Roasted Cauliflower With Parmesan Cheese

01/19/2014 by Sally Cameron Leave a Comment

Roasted Cauliflower with Parmesan is one of those simple, irresistible sides you'll find yourself making on repeat. Tender florets turn golden and crisp in the oven, with nutty browned edges and a savory hit of Parmesan that makes them almost addictive. Think of it as the candy of the vegetable world-only healthy. I made this to go with my kale salad last week, and it was so good it deserved its own spotlight.

A platter of roasted cauliflower with golden brown edges and parmesan cheese.

As a kid, cauliflower meant steamed and smothered in cheese sauce (which I loved). This is the grown-up version-roasted until golden with olive oil, granulated garlic, and Parmesan for deep, nutty flavor and crispy edges. Slice your own florets from a whole head for the best browning. It's simple, savory, and just as good with roast chicken as it is tossed into a grain bowl.

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Why You'll Love This Recipe

Ridiculously tasty - Golden roasted edges, nutty Parmesan, and tender florets make this an irresistible side dish.
Simple ingredients, big flavor - All you need are a few pantry staples to turn cauliflower into something special.
Versatile and meal-friendly - Pairs perfectly with chicken, steak, or salmon, for a savory bite.

For another great and easy side dish, try Roasted Balsamic Glaze Brussels Sprouts.

Roasted Cauliflower Ingredients

Scattered cauliflower florets on a cutting board.

Cauliflower - Use one large head or two small ones. For the best texture and caramelization, skip the pre-cut bagged florets and slice your own.
Olive Oil - Just enough extra virgin olive oil to coat the florets and help them roast to golden perfection.
Garlic - Granulated garlic adds mellow flavor without burning-easy and effective.
Parmesan - A shower of grated Parmesan melts and crisps in the oven, adding irresistible salty, nutty flavor to every bite.

Chef's tip on buying cauliflower: While cauliflower occasionally comes in beautiful shades of orange or lavender, white cauliflower is the most common. Choose heads that feel heavy for their size with tightly packed florets and no brown spots or discoloration. Store it in the refrigerator and use within a week for best freshness. And yes-colored cauliflower roasts just as well and keeps its vibrant color!

Need another easy side dish? Try these roasted carrots with honey. Simple and alwasy a hit.

Substitutions and Variations

Cheese Swap - No Parmesan? Try Pecorino Romano for a sharper bite or nutritional yeast for a dairy-free option with cheesy flavor.
Spice It Up - Add a pinch of red pepper flakes for heat, or toss with smoked paprika or cumin before roasting for a flavor twist.
Curry Version - A reader suggestion! Add ½ of curry powder to the oil before tossing for a warm, aromatic variation.
Garlic Options - Fresh minced garlic works too, but keep an eye on it to prevent burning. Granulated garlic is more forgiving.
Add Herbs - Finish with chopped fresh parsley after roasting for a pop of color and freshness.

Chef's tip: For the best coverage and browning, toss the cauliflower florets in a bowl with the olive oil (and any added spices) before spreading on the baking sheet. If you're keeping it simple-just oil, garlic, salt, and pepper-you can drizzle the oil straight over the pan and toss gently with your hands or a spatula. But when adding spices, mixing them into the oil first ensures even coating and better flavor.

How to Make Roasted Cauliflower with Parmesan Cheese

Pre-heat the oven to 400°F and line a half sized rimmed baking sheet with parchment.

Cut the core out of the head of cauliflower, then break off large florets with your hands. Trim stems. Slice florets into wedges about ½″ thick. Place wedges onto the baking sheet. Drizzle with olive oil and toss with your hands, then sprinkle with salt, pepper and granulated garlic.
Roast for 22-25 minutes, depending on your oven. You want the top edges to be browned, but when you flip the pieces over they are mostly golden brown underneath.
Scatter grated Parmesan cheese over the roasted cauliflower st the end of roasting and let it stand to melt a bit in the hot over, or add the Parmesan over the top at serving time.

Golden roasted cauliflower florets on a sheet tray lined with parchment paper.

Roasted broccoli and parmesan is another terrific side you'll love.

Serving Suggestions

This roasted cauliflower makes an easy side for almost any main dish-perfect with roast chicken, grilled steak, baked salmon, or even as part of a vegetarian plate. It's also great tucked into grain bowls or served on top of a hearty salad.

Recipe FAQs

Can I use frozen cauliflower for this recipe?

It's best to use fresh cauliflower for optimal texture and browning. Frozen cauliflower tends to release more moisture and won't roast as well or get crispy. Save frozen for making cauliflower soup.

What's the best way to get crispy roasted cauliflower?

Dry your florets well after rinsing, use a high heat oven (400°F - 425°F), and don't overcrowd the pan. Give everything enough room to brown-use two pans if needed for a larger batch.

What seasonings can I add besides garlic and Parmesan?

This recipe is super flexible-try curry powder, smoked paprika, za'atar, or chili flakes. For the best flavor and even distribution, mix your spices into the olive oil before tossing with the cauliflower. This helps the spices bloom in the heat and coat the florets evenly without burning.

More Cauliflower Recipes

Cauliflower is so good for you, and there are many ways to enjoy it. Try a few of thee cauliflower recipes.

Did You Make This?

If you make roasted cauliflower with parmesan cheese, please add your comment. I enjoy hearing from you and love to read your comments. If you loved it, please give it a 5-star rating! They really help other readers.

📖 Recipe

3 Bean Salad Recipe

01/26/2018 by Sally Cameron 4 Comments

This 3 bean salad recipe is a classic make-ahead side dish with fresh green beans, canned beans, and a tangy homemade vinaigrette. It's quick, healthy, packed with plant protein and fiber, and perfect for summer picnics, potlucks, barbecues, and parties. Serve it with burgers, ribs, grilled chicken, or seafood, and easily customize it with extra beans, herbs, vegetables, or feta.

Colorful 3-bean salad in a glass bowl with a silver spoon and vinaigrette.

Our favorite lunch spot along California's spectacular Big Sur coast is Nepenthe, famous for its Ambrosia burger, sandwiches, salads, soups, and wonderful views. On a recent visit, I ordered their classic 3 bean salad as a side and was reminded how good this simple salad can be. This is my version, inspired by that easy, old-school favorite.

3 Bean Salad Recipe Snapshot

Fast and easy - Takes minutes to make.
Healthy - Delicious source of fiber and plant protein.
Versatile - Great along side of soup, burgers, ribs, and added to a green salad.
Add more beans - Turn it into a 5 bean salad in a minute.

For another recipe with garbanzo beans (aka chickpeas), try this kale salad with avocado, beans, and a creamy tahini dressing.

Ingredients You'll Need

Three simple types of beans make a winning combination, and using canned beans and fresh green beans, blanched for 5 minutes, makes it easy.

Ingredients for a three beans salad and vinaigrette on a marble counter.

Bean Salad

Kidney beans - Buy the canned red kidney beans, either light red or dark red. Buy low sodium or no-sodium added beans so you control the salt.
Garbanzo beans - Also called chickpeas, same as the sodium advice above.
Green beans - I prefer the tender, slender French green beans called Haricot Vert. If you can't get them, use regular fresh green beans. If fresh beans are not available, use frozen whole green beans, or canned green beans.

French Vinaigrette

Oil - Extra virgin olive oil provides the best flavor. Don't use vegetable oil, it adds no flavor.
Vinegar - Red vine vinegar is traditional for a French vinaigrette, but you can use apple cider vinegar, white wine vinegar, or champagne vinegar.
Mustard - Creamy Dijon mustard is my go-to. It helps to emulsify the dressing a bit and gives it a bit of a kick plus great flavor.

Please see the recipe card for measurements.

Chef's tip on kidney beans: Dark red kidney beans or light red kidney beans? Light red kidney beans are a little softer in texture than dark red kidney beans, with well balanced flavor. Both have a firm texture and work in soups and salads such as this three bean salad. White kidney beans are called cannellini beans. Don't ever eat kidney beans raw as they are naturally toxic before cooking. Canned beans are cooked.

For a hearty soup with white kidney beans (cannellini beans), make a pot of this Tuscan white bean soup.

Substitutions and Variations

There are lots of fun ways to change this 3 bean salad up!

Make it a 5-bean salad - Add cannellini beans, Great Northern beans, navy beans, black beans, or lima beans.
Change the dressing - Use homemade Italian vinaigrette, or brighten the salad with a little fresh lemon juice.
Add fresh herbs - Parsley, thyme, chives, or mint add fresh flavor and color. Mint is especially good.
Add more vegetables - Try corn kernels, chopped celery, finely chopped red onion or shallot, or chopped bell pepper.
Use wax beans - Swap some or all of the green beans for yellow wax beans.
Add cheese - Crumbled Greek feta adds tangy, salty flavor.

Here's another super easy bean salad, my white bean salad, made with either canned beans or dried beans.

How to Make 3 Bean Salad

A small pot of boiling green beans on the stovetop. — **Step 1: Cook fresh green beans in boiling salted water until tender, 5 minutes. For crunchy green beans, cook 3-4 minutes and try one.**

Cooked green beans in an ice bath chilling. — **Step 2: Shock green beans in ice water to stop the cooking process and keep them bright green, drain.**

Chopped green beans on a white cutting board with a knife. — **Step 3: Chop the green beans.**

Gold and red beans in a stainless steel sieve draining in the sink. — **Step 4: Drain and rinse with cold water.**

Kidney beans, green beans, and chickpeas mixed in a glass bow. — **Step 5: Mix the beans in a large bowl.**

Ingredients for a vinaigrette in a glass bowl with a steel whisk. — **Step 6: Whisk the vinaigrette together and combine with the beans. Ready to serve.**

Colorful 3-bean salad in a glass bowl with a serving spoon.

How to a Make French Vinaigrette

Here's simple tasty dressing for bean salad. Making a homemade vinaigrette is easy and skips additives you might get in a bottle. Add extra virgin olive oil, red wine vinegar a little Dijon mustard plus a sprinkle of sea salt and pepper to a jar and shake until smooth. This is a good basic tangy dressing for many salads, so make extra to use during the week.

Chef's tip for garlic: Adding a little garlic to dressings is delicious, but biting into raw garlic is not. For really fine garlic use one of my tricks: chop it finely then use the back of your chef's knife to smear it into a paste, zest it with a microplane zester, or use the garlic paste in a tube.

Serving Suggestions

Three bean salad is good alongside a cup of soup, as a side to many dishes such as grilled meats or roast spatchcock chicken, and over fresh salad greens as an entree salad. I prefer it served at room temperature for more flavor, but it's good served cold too.

Meal Prep the Salad

To meal prep three bean salad, add ¾ of a cup of the bean salad to the bottom of a large glass jar or other airtight container. Top with chopped tomatoes and stuff full of salad greens. Pack vinaigrette for the greens separately so they stay crisp and add when ready to eat.

Good additions for a green salad are pitted black kalamata olives, crumbled feta cheese, chopped bell pepper, chopped celery or a little finely chopped red onion or shallot. Chopped fresh herbs are good too.

For more protein, add chopped leftover roast chicken breast.

Storage

Three beans salad lasts 4-5 days in the refrigerator. It's best to store it without dressing. Add the dressing just before serving or a few hours before serving for the beans to soak up the flavor.

A tall jar of meal prepped bean salad with lettuce, tomatoes and dressing.

More Bean Recipes

Beans are so versatile! Here are a few more recipes with beans for you to try. Of course this golden hummus with turmeric is always a great option.

Did You Make This?

If you make this three bean salad recipe, please comment and let me know. I enjoy hearing from you. Love it? Please give it a 5 star rating. They really help other readers.

📖 Recipe

Easy Smoked Chicken Breast

07/26/2024 by Sally Cameron Leave a Comment

Fire up your pellet grill and make juicy, flavorful smoked chicken breast. Smoking chicken breasts low and slow keeps them moist and tender, while a simple dry rub adds bold flavor to every bite. Whether you're cooking just a couple or loading up the grill, always make extra - the leftovers are perfect for tacos, salads, or quick lunches. The result? Smoky, succulent chicken you'll want on repeat.

A gray platter of smoked chicken breasts with bbq dipping sauce and a bowl of broccoli salad.

I've always loved smoky flavor and the smell of wood smoke. When we built our backyard, I was thrilled to finally have space for a pellet grill (also called a pellet smoker). Food from a pellet grill is tender, juicy, and full of flavor. This smoked chicken breast recipe has become a weekly staple because it's so easy and always turns out delicious. Never smoked chicken breast before? This simple method is sure to please.

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Why You'll Love Smoked Chicken Breasts

Easy and mostly hands-off - Let your smoker do the work while you relax.
Great for dinner and leftovers - Perfect for meal prep or sandwiches the next day.
Cook a little or a lot - Make two for a small meal or a dozen for a crowd.
Simple, everyday ingredients - No special shopping trip required.

If you have an air fryer, try these crispy golden air fryer chicken cutlets! Dinner made in minutes.

What You'll Need

Boneless skinless chicken breasts on a glass plate with, pink salt, dry rub, and mayonnaise.

Chicken: Get boneless chicken breasts the same size so they smoke at the same time.
Mayonnaise: Instead of olive oil, I use mayo as my 'binder' for dry rub. I prefer the light clean taste of this brand, but use your favorite. I use the soy-free. Use just a little to make the rub stick.
Dry rub: Use your favorite BBQ seasoning. I use my homemade BBQ spice rub, a blend of smoked paprika, garlic powder, cumin, chili powder, and more. Check out the link and make a batch. It's super versatile.

Please see the recipe card for measurements. You'll also need avocado oil spray.

Chef's tip: For my BBQ dry rub you need smoked paprika, granulated garlic, ground cumin and coriander, brown sugar, onion powder, ancho chili powder, ground black pepper, and a little chipotle powder for some kick. There is no salt in my dry rub, as you have more control salting the meat separately. It also helps salt-sensitive people. Find the dry rub recipe here.

Substitutions and Variations

If you prefer dark meat, use boneless skinless chicken thighs, cook to 175°F.
Try different dry rubs.
Try brining to understand the texture difference, and what you prefer.

For more smoker recipes, try my smoked salsa recipe, or this smoked queso dip.

A glass jar of bright brick red colored dry rub spice blend.

Chef's tip: Always smoke to temperature, not to time. Time varies with weather conditions, your grill, and other factors. Use a digital kitchen thermometer to check the internal temperature of the meat. Be sure to insert the probe in the thickest part of the breast. Smoked chicken breasts will be firm with a little give but not rock hard when done.

How to Smoked Chicken Breasts

Get the chicken breasts out of the refrigerator and unwrap them 45-60 minutes ahead of time to get the chill off. Yes, this is food safe.

Ready The Grill

Make sure your grill grates are clean and check the pellet level, then pre-heat your pellet grill to 225°F. I use the smoke plus setting. My pellet grill is a Twin Eagles but other grills like a Traeger pellet grill, Camp Chef, or Pit Boss, all work. I have not tried this on a charcoal smoker or an electric smoker.

For pellets, I use a blend of hickory wood, cherry, hard maple, and apple pellets from this company.

A gray tray of chicken breasts coated with dry rub ready for the grill.

Step 1: Get the chicken ready. If you're using my dry rub (no salt recipe), sprinkle the chicken breasts with salt on both sides. Next, smear the chicken breasts with 1-2 teaspoons of mayonnaise per chicken breast. You only need a thin coat.

Lastly, shake a good amount of BBQ dry rub on the chicken on both sides so it is well coated. Start on the under side, the do the top side last so it's stays nicer.

Note - If you brined your chicken breasts, pat them dry with paper towels, skip the salting and just use the mayonnaise and dry rub. Discard the brine. If you're using your favorite seasoning blend, check the label as most contain a lot of salt (it's the first ingredient). You won't need extra.

Boneless skinless chicken breasts coated with dry rub on grill grates for smoking. — **Step 2: Smoke the chicken breasts. Place chicken breasts rounded side up on clean grill grates and close the lid.**

Dry rubbed chicken breasts finished smoking on grill grates, ready for dinner. — **Step 3: Smoke chicken breast to a few degrees short of their finished temperature of 165°F.**

Those last few degrees will rise when you pull the chicken off the grill due to carry over cooking. Cook time is between 60-75 minutes. Remember to cook to temperature, not time. Large chicken breasts could take longer.

Chef's tip: A little before the chicken breasts are done, I give them a quick spray with avocado oil. It gives them a little shine and moisture, which is why mine don't look dry. I do this when smoking other meats too such as boneless pork chops.

Basic Chicken Brine (If Brining)

While I am a big fan of brining (see my how to brine a turkey post), for simple smoked chicken breast I skip brining. It's up to you. The texture is good, and not brining gets the chicken on the grill faster.

Brining is like seasoning and adding moisture from the inside out. By using the mayonnaise, you're adding moisture plus the dry rub adds big flavor. Additionally, these chicken breasts are smoked at a fairly low temperature compared to high heat grilling (less risk of drying them out).

Brining changes the physical structure of the protein in chicken (the texture). If you cook the chicken to the correct temperature (don't over-cook it), it will be moist without brining. This is one time you can skip brining and still get great results.

If you want to brine, use my simple basic brine recipe. Smoked chicken breasts are fine with a short brine. Brine for 1 hour, and you can do this at room temperature as long as your kitchen is below 90°F (yes it is food safe to do so). If you are brining longer, say 2 hours, the chicken must be refrigerated.

You need enough brine to completely cover the chicken breasts:

4 cups of water (a quart). You can also skip the sugar and use part apple juice here.
¼ cup kosher salt (1 tablespoon per cup). Don't use table salt.
¼ cup of sugar (either brown sugar or white).

Sliced and whole smoked chicken breasts on a gray serving plate with a small bowl of BBQ dipping sauce.

Serving Suggestions

Here are suggestions for side dishes and what to do with leftover smoked chicken breast:

Slice it up and make a chicken salad with greens.
Dice it up, mix with a little mayo, more of the dry rub, and make a creamy smoked chicken salad.
Swap the shrimp in these tacos for smoked chicken breast and make terrific tacos.
Serve with a cold green bean, corn, and tomato salad.
Cool and creamy coleslaw is another terrific side.
This Mexican-style rice with vegetables is a perfect side and easily made ahead and frozen.
Serve with this creamy parmesan polenta for a great texture counterpoint.

For a terrific dipping sauce, make a batch of my favorite BBQ sauce. It's great alongside the smoked chicken.

Leftover chicken keeps refrigerated in an airtight container up to 4 days. If frozen after smoking and cooling, cooked chicken will taste best if kept frozen up to 4 months.

Recipe FAQs

What internal temperature should smoked chicken breasts reach?

The food safe temperature for smoked chicken (and all chicken) is 165*F. Plan to pull your chicken a few degrees short of that temperature and allow carry over cooking to finish the job as the chicken rests for a few minutes. This insures moist smoked chicken breast.

Can I smoke frozen chicken breasts?

Simply put, no. Thaw frozen chicken completely in the refrigerator overnight before smoking or use the quick thaw method. To quick thaw frozen chicken, place the chicken in an airtight bag and squeeze out the air. Submerge the chicken in cold water, changing the water every 20-30 minutes until the chicken is totally thawed. Depending on the cut, it may take an hour or several hours. Weight the chicken down if the package floats.

Do not ever thaw frozen chicken on the kitchen counter at room temperature. It's not food safe.

What wood chips work best for smoking chicken breast?

Popular choices for wood chips or all wood pellets include apple, cherry, hickory, and mesquite. Apple and cherry provide a milder, sweeter smoke, while hickory and mesquite offer a stronger, more robust flavor. For the best of all, use a blend containing these woods.

More Chicken Recipes

Here are more chicken recipes to keep things interesting for your family! Be sure to check out the chicken recipe index page for more inspiration.

⭐️Did You Make This Recipe?

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

📖 Recipe

Smoked Chicken Breast

Sally Cameron

Smoking chicken breasts low and slow ensures they remain moist and tender while a flavorful dry rub enhances every bite.

No ratings yet

Print Recipe Pin Recipe

Prep Time 5

Cook Time 1

Total Time 1 5

Course Entree, Main Course

Cuisine American

Servings

Calories 211 kcal

Equipment

▢
Pellet grill or other grill with smoking capabilities.

Ingredients

▢ 1 ½-2 pounds boneless, skinless chicken breast 4 pieces
▢ 2 tablespoons mayonnaise I use Vegenaise
▢ dry rub (with or without salt) as needed

Optional

▢ sea salt, if using my dry rub recipe my rub as no salt included
▢ avocado oil spray

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Instructions

Remove the chicken from the refrigerator 45-60 minutes before smoking to get the chill off. If your dry rub does not have salt (like my recipe). Check your grill for clean grates and pellet level.
Pre-heat the grill to 225°F. Sprinkle both sides of the chicken breasts with salt (if using a no salt rub). Then starting with the underside, sprinkle with dry rub, turn and coat the top (rounded) side with dry rub. Smoke the chicken until the internal temperature reaches just short of 165°F, 60-75 minutes. Cook to temperature, not to time. Use a digital thermometer to measure the internal temperature.
Remove chicken from the grill and allow it to rest for a few minutes, covered, then serve.
Leftovers keep for up to 4 days in an airtight container in the refrigerator. To freeze, cooked chicken will taste best if kept frozen up to 4 months. Be sure to label and date.

Notes

Nutrition calculation does not take into consideration the dry rub you are using and salt levels.

2 tablespoons smoked paprika
1 ½ tablespoons granulated garlic
1 tablespoon brown sugar
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons ancho chili powder
2 teaspoons ground black pepper
½ teaspoon onion powder
¼ teaspoon ground chipotle powder or cayenne pepper.

The full dry rub recipe is here.

Nutrition

Calories: 211kcalCarbohydrates: 1gProtein: 36gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 110mgSodium: 255mgPotassium: 632mgSugar: 0.3gVitamin A: 56IUVitamin C: 2mgCalcium: 9mgIron: 1mg

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Easy Green Goddess Dip (and Dressing)

05/23/2022 by Sally Cameron 2 Comments

Green Goddess Dip (and Dressing) bursts with garden-fresh flavor from a blend of fresh herbs. It's creamy, quick to make, and seriously multitasking: serve it as a snack dip with crisp vegetables, a flavorful sauce for fish, chicken, or shrimp, or thin it into a Green Goddess dressing for salads. It keeps well for days in the fridge and can be made dairy-free and vegan too.

A jar of Green Goddess dip with a wooden spoon, small plates, and raw veggies.

This recipe first became a staple in my kitchen when I needed a simple, fresh dip I could keep on hand for snacking. It's part Green Goddess, part herby ranch, and endlessly useful. I've served it at catered parties too, where guests asked for the recipe, so here it is.

Green Goddess Dip and Dressing Recipe Snapshot

Fresh, fast, and easy - Bursting with flavor from a big handful of fresh herbs.
Versatile - Serve it as a dip with raw vegetables, spoon it over fish or chicken, or thin it into a flavorful Green Goddess dressing.
Simple ingredients - Fresh herbs, vinegar, mayo, and seasonings.
Make-ahead friendly - Keeps well in the refrigerator for several days
Better than bottled - Tastes fresher, brighter, and lets you control the ingredients, without added sugar, low quality oil, or additives.

Ingredients You'll Need

This Green Goddess recipe is herb-forward, dairy-free, and made without anchovies. Instead of sour cream or yogurt, it gets its creamy texture from mayonnaise, with white vinegar for brightness and a generous handful of fresh herbs for flavor.

Ingredients for green goddess dressing and dip with lots of fresh green herbs.

Mayonnaise - I use an egg-free mayo for its light, clean taste, but use your favorite mayonnaise. For a better-quality option, look for avocado oil or olive oil mayo, often found in the refrigerated section.
Fresh herbs - Flat leaf (Italian) parsley, tarragon, feathery dill, and chives all work well. Mint and cilantro provide a nice twist too.
Vinegar - White wine vinegar adds clean, bright tang. Champagne vinegar or unseasoned rice vinegar work too. Distilled white vinegar is sharper but works if that's what you have.
Flavor powders - Onion powder and garlic powder blend in easily and add savory flavor without overpowering the herbs.

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

Fresh herbs for Green Goddess dressing in a glass bowl on a gray board.

Substitutions

Dried herbs - Fresh parsley and chives are usually easy to find and make a good fresh base. If you can't find the other herbs fresh, use dried herbs for part of the recipe. Use about one-third as much dried herb as fresh, and let the dressing rest before serving so the dried herbs can rehydrate and release their flavor.
Anchovies - The original Green Goddess dressing includes anchovies along with sour cream, mayonnaise, chives, parsley, lemon, and white wine vinegar. If you enjoy anchovies, add a little anchovy paste from a tube for savory depth. It won't taste fishy; it just makes the dressing more complex. For a plant-based version, skip it.

Creamy green goddess dip flecked with lots of green herbs surrounded by raw vegetables for dipping.

Chef's tip: Dry the Herbs Well. Wash the herbs, then dry them thoroughly before chopping. Wet herbs bruise, clump, and don't chop cleanly, while dry herbs slice into fine pieces and blend more evenly into the dip or dressing.

How to Make Green Goddess Dip and Dressing

Wash and dry the herbs well, then chop them finely. Make the dip by hand for a white, creamy base with green flecks of herbs, or use a mini food processor or small blender for a smoother, light-green dressing.

For a dip, keep it thick. For a dressing, thin it with a little water, vinegar, or lemon juice until it reaches the consistency you like.

Serving Suggestions

As a Dip

Serve Green Goddess dip with colorful fresh vegetables such as carrots, zucchini, sweet bell peppers, broccoli florets, sugar snap peas, and endive leaves. It's especially nice at the center of a crudité platter. Use it as a sauce or dip for fish, shellfish, or chicken. It's super versatile and multipurpose.

As a Dressing

Thin the dip with a little water, milk, or lemon juice until pourable, then drizzle over crisp salad greens. Because it's sturdy and creamy, it works well with romaine, iceberg wedges, chopped salads, and hearty vegetable salads.

Chef's Tip: The rule for pairing dressing and greens is light leaves with light dressings and vinaigrettes, creamier heavier dressing go with sturdier leaves and veggies.

Green Goddess Dressing and Dip in a jar surrounded by raw veggies as a dip platter.

More Terrific Dip Recipes

Easy to make ahead and always crowd pleasers, try a few of the delicious dips. Find more ideas in the appetizer and snack category or on the sauces and dressings page.

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If you make this green goddess dip or use it as a dressing, 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

Avocado Dip with Yogurt and Fresh Basil

02/07/2023 by Sally Cameron 4 Comments

This creamy avocado dip is rich, fresh, and full of bright flavor-thanks to the addition of Greek yogurt and fresh basil. It's a little unexpected, a lot delicious, and comes together in minutes. Thicker than guacamole and with a tangy, herby twist, it's perfect for parties, snacking, or spreading on toast. Serve it with pita chips, raw veggies, or alongside grilled chicken or shrimp. However you scoop it, this dip adds bold flavor to just about everything.

Veggie and cracker board with creamy avocado basil dip.

Unlike many avocado dips, this version skips the usual cumin or chili powder and lets fresh basil shine. The yogurt adds a subtle tang and keeps it creamy without feeling heavy. It's a great alternative to guacamole when you want something a little lighter, herbier, and just as versatile. Whether you're serving it at a gathering or keeping it all to yourself, this dip is a fresh take worth making on repeat.

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Why You'll Love This Avocado Dip

Super quick and easy - Just a few ingredients and ready in minutes.
Make it your way - Use a food processor or mash by hand.
Creamy and satisfying - Smooth texture that melts in your mouth.
Guac lover? - If you love guacamole, you'll want to try this twist.

Recipe Ingredients

Ingredients for creamy avocado dip with basil.

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

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

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

Substitutions and Variations

To make this vegan - Use vegan mayo in place of the yogurt.
To make it tangier - Replace the yogurt with sour cream.
Herbs - Instead of basil (or in addition to it), try fresh cilantro, flat-leaf parsley, feathery dill, or even mild mint. You can also mix herbs for added depth. No herbs? Use a handful of fresh baby spinach leaves for a milder green flavor.
For heat - Add a finely chopped jalapeño, a pinch of red pepper flakes or cayenne, or a splash of your favorite hot sauce.
Extra flavor - Stir in a little ground cumin or ground coriander for a subtle earthy warmth.

Recipe Instructions

With a Food Processor

Avocados, basil leaves, lemon juice, and garlic in a food processor bowl for making dip.

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

Creamy green avocado dip with flecks of basil leaves in a food processor.

Make Avocado Dip By Hand

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

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

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

Serving Suggestions

A platter of colorful veggies with carrots, red pepper, broccoli, radishes, and endive with avocado dip.

Serve with raw veggies such as bell pepper strips, cucumbers, carrots, endive leaves, and snap peas, or your favorite chips and crackers. You can also:

Spread it on avocado toast or use in place of guacamole.
Serve with cooked shrimp instead of cocktail sauce.
Serve it with grilled chicken or kabobs.
Top grilled or baked fish like salmon or halibut.
Use as a sandwich or burger spread, or in turkey wraps and quesadillas.
Garnish deviled eggs (or fill them with the dip and top with bacon crumbles).
Spoon over enchiladas, tacos, or grain bowls in place of sour cream or crema.

Close up of creamy basil and avocado dip in white bowl.

How to Store

Avocado dip is best enjoyed the same day, but leftovers keep for 1-2 days in the fridge in an airtight container. To reduce browning - Squeeze a little lemon or lime juice over the surface, then press plastic wrap directly on top to minimize air exposure.
If it browns, just scrape off the top layer and stir the rest-it still tastes great. Add a splash of fresh citrus juice to revive the flavor if needed.

Recipe FAQs

What's the difference between guacamole and avocado dip?

Both start with avocado but differ in ingredients and texture. Guacamole is usually chunky and includes lime, onion or shallot, garlic, tomato, and cilantro. Avocado dip, on the other hand, is creamy and smooth thanks to the addition of yogurt, sour cream, or mayo. Think of it as a cross between guacamole and a herby spread.

Is avocado dip healthy?

Yes! Avocados are loaded with heart-healthy monounsaturated fats, fiber, and important vitamins and minerals. Greek yogurt adds protein and gut-friendly probiotics-unless you're dairy-sensitive, in which case you can use a dairy-free alternative (see the substitutions section). Want to learn more? Here's a great article on avocado nutrition.

More Terrific Dip and Spread Recipes

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

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If you make this avocado dip, please comment and let me know. If you loved it, please give it a 5 star rating! They really help other readers. Questions, comment and I will answer.

📖 Recipe

Easy Harissa Aioli With Garlic Recipe

05/29/2025 by Sally Cameron 1 Comment

I've been making this bold, creamy harissa aioli for years and never thought to share until now. It's one of those crazy delicious back-pocket sauces that takes a minute to whip up with just a few ingredients. It's fantastic on tacos, spooned over salmon, drizzled on grilled veggies, or dolloped onto anything that needs a flavorful punch. Make it mild or make it hot, you'll love this as one of your new sauces!

A jar of bright orange harissa aioli with tacos in the back.

Harissa is a North African red chili paste that ranges from fiery to mild, smoky to floral. I prefer a mild version as it's easier to add heat than take it away. Whatever style you choose, just a spoonful adds bold flavor and gorgeous color-perfect for whipping into this easy harissa aioli recipe. It's got a delicious kick!

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Harissa Aioli Recipe in a Bite

Creamy, bold flavor - A rich aioli with smoky pepper heat and savory garlic.
Versatile - Use as a dipping sauce, spread, tacos sauce, for grilled meats, seafood and to top burgers.
Customizable heat - Start with mild harissa and spice it up to your liking.

Harissa aioli goes great with this easy and fast air fryer mahi mahi.

Ingredients You'll Need

Harissa aioli ingredients in glass prep bowls on a marble counter.

Mayonnaise - Use your favorite brand or homemade. Classic, avocado oil-based, or vegan all work here.
Harissa paste - The main ingredient is chile peppers. Brands range from fiery to mellow. Unless you're a pepper head, start with a mild version. My favorite is a rose harissa (see below).
Spices - Smoked paprika brings depth, rich color, and adds to the smoky intrigue.
Garlic - Just a little fresh garlic goes a long way. It adds that essential punch and savory depth without overpowering.

Please see the recipe card for measurements.

Chef's Note:
Not all harissa is created equal. Some are smoky and smooth, others chunky and rustic. The three in my fridge are all different! My favorite, a rose harissa, is textured with visible chile skins and dried rose petals. For a smoother sauce, blend it briefly in a mini food processor. I've tested a few brands and the flavor profiles vary widely. For reference, I've used Belazu Rose Harissa Paste (complex and rich), Mina Harissa (bright, mild and more vinegar-y), and Trader Joe's Traditional Tunisian Harissa (really hot). If you're new to harissa, try a few until you find your favorite.

Use harissa aioli as a dip for these easy grilled shrimp skewers.

Three brands of red Harissa paste in small glass bowls to show differences.

Substitutions and Variations

Brighten it up - Add a splash of white vinegar, a little bit of lemon juice or lime juice for extra zip, especially if your harissa is on the milder or sweeter side.
Turn up the heat - Want more kick? Stir in a splash of Tabasco, Sriracha, or your favorite hot sauce to taste.
Use vegan mayo - For a dairy-free, egg-free version, swap in your favorite plant-based mayo. I use Vegenaise for the light clean taste.
No smoked paprika? - Use regular paprika plus a pinch of cumin for a similar warm, earthy flavor.

For another homemade sauce you can make mild to hot, make this classic homemade cocktail sauce.

Bright orange harissa sauce ina jar with paprika, mayo, paste, and garlic.

How to Make Harissa Aioli

Simply add everything to a small bowl and whisk until smooth and incorporated. To smooth it out, buzz in a mini food processor, but it's great chunky.

Making harissa aioli, a chili sauce, in a stainless steel bowl.

Serving Suggestions

As a dip - Serve with raw veggies, roasted potatoes, sweet potato fries, or warm pita wedges.
On tacos - Spoon over grilled chicken, shrimp, steak, or veggie tacos for a bold, creamy finish.
With grilled meats and seafood - Perfect with lamb, chicken kofta, salmon, shrimp skewers, or steak.
Drizzled on bowls - Add flavor to grain bowls, roasted veggie bowls, or Mediterranean-style salads.
As a sandwich spread - Use it in place of mayo for burgers, wraps, or pita sandwiches.

Since this homemade harissa aioli is made with commercial mayonnaise, so it keeps well in the fridge for about 10 days. Store it in an airtight container and always use a clean spoon or knife when serving to maintain freshness. If it develops an off smell or texture, it's time to toss and make a new batch.

Harissa aioli dolloped on chicken tacos with corn tortillas.

Recipe FAQs

What is harissa aioli made of?

Harissa aioli is a sauce made with mayonnaise, harissa paste (a North African red peppers blend), garlic, and smoked paprika. Some recipes add coriander. It's rich, creamy, a little spicy, and a beautiful bright orange red color.

Is harissa aioli spicy?

It can be! The heat level depends on the brand of harissa you use. Start with a mild version, then adjust with hot sauce if you want more kick.

How long does harissa aioli last?

Store harissa aioli in an airtight container in the fridge for up to 5 days. If using homemade mayo, use within 3 days as there are no preservatives.

Can I make it dairy-free or egg-free?

Absolutely. Use your favorite vegan or plant-based mayonnaise for an egg- and dairy-free version.

Can I freeze harissa aioli?

It's not recommended. Mayo-based sauces tend to separate and lose their texture when frozen. Since this aioli is so quick to make, it's best enjoyed fresh from the fridge-no freezer needed.

More Super Sauce Recipes

For more delicious homemade sauces check out this recipe sauce index page. I love to make homemade sauce and there are many more to explore!

Did You Make Harissa Aioli?

If you make harissa aioli, please add your comment. I enjoy hearing from you and love to read your comments. If you loved it, please give it a 5-star rating! They really help other readers.

📖 Recipe

Harissa Aioli

Sally Cameron

This bold and creamy harissa aioli is a quick, flavor-packed sauce you'll want to put on everything. Ready in minutes, it's perfect for tacos, grilled meats, seafood, grain bowls, and more. Start with mild harissa and adjust the heat to your liking. Make a small batch by hand or blend up a bigger one in seconds.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5

Total Time 5

Course condiment, Sauce

Cuisine African

Servings Yield 1 cup

Calories 69 kcal

Ingredients

▢ ¾ cup mayonnaise
▢ 3 tablespoons harissa paste start with mild harissa
▢ 2 teaspoons smoked paprika
▢ 2 garlic cloves zested with a microplane
▢ 1 teaspoon fresh lemon juice optional

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Instructions

Add everything to a small bowl or good sized jar and stir well to combine. Store in a airtight container with a tight lid for up to 10 days in the refrigerator.

Notes

Tip: Homemade mayo makes this aioli extra rich and creamy. Start by hand, then switch to a blender and drizzle the oil in slowly. It takes about 20 minutes, but the flavor is worth it! Link below.

If you don't have smoked paprika, use regular paprika and a tiny bit of cumin.

Nutrition

Serving: 2tablespoonsCalories: 69kcalCarbohydrates: 4gProtein: 0.4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 4mgSodium: 307mgPotassium: 54mgFiber: 0.4gSugar: 2gVitamin A: 397IUVitamin C: 2mgCalcium: 5mgIron: 0.2mg

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Shrimp Skewers (Grilled or Oven)

05/27/2025 by Sally Cameron 1 Comment

Shrimp skewers (aka shrimp kabobs) are one of the easiest ways to get a perfect dinner on the table fast-and this simple recipe lets the shrimp shine. Marinated in lemon, garlic, Dijon, and smoked paprika, they're juicy, flavorful, and ideal for grilling, oven-roasting, or broiling. With just a few ingredients, you'll get shrimp that's lightly smoky, citrusy, and perfectly seasoned-great for a weeknight dinner or backyard cookout and done in a matter of minutes.

Gillred sheimp skewers piled on a round white plate with lemon slices and herb sauce.

This is my go-to grilled shrimp skewers recipe when I want something quick, healthy, and full of flavor. Shrimp is America's favorite seafood for a reason-it's lean, high in protein, cooks in minutes, and practically tells you when it's done. The marinade adds just enough flavor without overpowering the shrimp. Just marinate, skewer, cook, and serve with your favorite summer sides or sauces like this fresh chimichurri sauce.

Why You'll Love This Recipe

Quick and easy - Ready in about 30 minutes with minimal prep.
Simple ingredients - You likely have everything on hand.
Great for entertaining - Easy to scale for parties and summer meals.
Four cooking options - Grill, broil, roast, or indoor grill pan.

For a shrimp recipe for cooler weather, tuck this Tom Yum Thai Soup with Shrimp into your recipe file.

Recipe Ingredients

Ingredients for shrimp skewers in prep bowls on the counter.

Shrimp - I use raw, jumbo shrimp and prefer to peel and clean my own (it only takes a few minutes), but pre-cleaned shrimp work fine too. Use thawed shrimp if buying frozen.
Lemon - Fresh lemon juice adds brightness and acidity to the marinade. It also helps tenderize the shrimp slightly.
Olive oil - Extra virgin olive oil brings a rich, fruity flavor and helps the marinade coat evenly.
Smoked paprika - Adds subtle smokiness and beautiful color to the shrimp as they cook.
Garlic - Fresh garlic gives bold, savory flavor, or use garlic powder.
Dijon mustard - Adds tang and depth while helping the marinade emulsify and cling to the shrimp.

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

Try this harissa aioli with the shrimp, it adds terrific flavor! Make it mild to fiery, your choice.

Chef's tip: Buying Shrimp - Shrimp are sold by count per pound (like 16-20 or 21-25)-the lower the number, the bigger the shrimp. I recommend large or jumbo shrimp for grilling, as they hold up well on skewers and are easier to flip. While farmed shrimp is common, I always buy wild-caught when available for better texture and cleaner flavor. And remember, with the size of the shrimp, smaller shrimp cook faster, so adjust your grill time if you're using a smaller size.

Substitutions and Variations

To add some spice and keep the smoky theme, add a little ground chipotle powder.
Use a whole grain Dijon mustard.

For another great grilled shrimp recipe, make Tequila Lime Shrimp!

How to Make Shrimp Skewers (4 options)

I grill shrimp skewers, and they take about 7-8 minutes on a clean, hot outdoor grill, turning about half way through. If you don't have a grill, place the skewers on a parchment paper lined baking sheet and roast at 425°F for 8-10 minutes, flipping halfway through. You can also broil them (but skip the parchment, use foil), and watch so they don't over-cook. Use the second level down from the top of the oven. Last option, use a hot stovetop grill pan.

Peeled and deveined large raw shrimp in a glass bowl.

Peel and devein the shrimp and place in a medium bowl.

Bright orange colored shrimp marinade in a large glass measuring cup

Whisk together the olive oil, lemon juice, paprika, mustard, garlic, salt and pepper.

Raw shrimp marinating in a glass bowl in olive oil, paprika, and lemon juice.

Pour the marinade over the shrimp, let stand 20-30 minutes at room temperature.

Bamboo skewers arranged on a plastic wrap lined sheet tray.

Line a sheet pan with plastic and spray skewers with cooking spray.

Marinated shrimp threaded onto bamboo skewers for grilling.

Skewer the marinated shrimp head through tail, discard remaining marinade.

Shrimp skewers on hot grill grates starting to cook.

Grill shrimp on a hot grill with clean grates, about 8 minutes, turning once.

Grilled shrimp skewers ready for dinner on a tray on the grill.

7. Shrimp are done when opaque pink and firm to the touch, about 8 minutes total.

Grilled shrimp on bamboo sticks on a white platter with chimchurri sauce.

8. Place skewers on a plate with lemon wedges and serve!

Serving Suggestions

Serve with a simple squeeze of fresh lemon juice, a sprinkling of fresh herbs, or your favorite summer sauce. Try this homemade tomatillo sauce, or even a pineapple mango salsa. Add grilled vegetables such as bell peppers, red onion, and zucchini, rice, or a simple green salad to complete the meal.

Leftover shrimp make terrific tacos for lunch the next day! remove the tails, chop the shrimp into bite-sized pieces, wrap in warm corn tortillas topped with the chimichurri sauce and grated cheese.

Recipe FAQs

How long should I marinate shrimp before grilling?

Shrimp don't need a long marinade time-20 to 30 minutes is plenty. Because they're delicate, longer marinating times can effect the texture of the shrimp making them mealy or rubbery.

Can I use frozen shrimp?

Yes-frozen shrimp work great. Thaw them in the refrigerator overnight or quickly under cold running water (in a sealed bag), then pat dry before marinating.

How do I know when shrimp are done?

Shrimp cook fast, 3-4 minutes per side on a hot grill is usually enough, and the smaller ones cook a little faster. They're done when they turn pink and opaque and curl into a loose "C" shape. Don't overcook or they'll become rubbery.

Can I cook these in the oven instead of on the grill?

Yes! Place the skewers on a parchment-lined baking sheet and roast at 425°F for 6-8 minutes, flipping halfway through. You can also broil them for a little more char (but skip the parchment as it will catch fire).

More Shrimp Recipes

For more shrimp and seafood recipes, please see the seafood recipe index for more inspiration!

Did You Make This Recipe?

If you make these shrimp skewers, please add your comment. I enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.

📖 Recipe

Argentinian Chimichurri Sauce (salsa chimichurri)

05/22/2025 by Sally Cameron 1 Comment

If you've never made Argentinian chimichurri sauce, this is the recipe to try. Known as salsa chimichurri in Argentina, this bold, no-cook sauce is packed with fresh herbs, garlic, olive oil, and a tangy kick from vinegar. I even ran my recipe past Argentine friends-and got the thumbs-up for authenticity. Spoon it over steak, grilled chicken, shrimp skewers, or scrambled eggs, or use it as a marinade-chimichurri makes everything taste brighter. And it comes together in just minutes, no cooking required.

A jar of bright green herb sauce called chimichurri, surrounded by herbs.

Traditional chimichurri is an herb-based sauce from Argentina. It's the kind of sauce you'll want to keep in your fridge all summer long. No cooking required-just a handful of ingredients and five minutes to add big flavor to your plate. This easy fresh sauce brings a bright, herby kick that instantly lifts the whole dish. Use it as a chimichurri marinade too! It's the perfect sauce for summer.

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Why You'll Love Chimichurri

Big flavor, fast - Just chop, mix, and serve in minutes-no cooking required.
Versatile sauce - Use it on grilled meat, chicken, seafood, eggs, grain bowls, grilled veggies, and use it as a marinade.
Authentic chimichurri - Approved by my Argentine friends!

For another versatile summer sauce, try this pesto rosso or sun-dried tomato pesto.

Chimichurri Sauce Recipe Ingredients

Ingredients for chimichurri sauce in prep bowls on marble counter.

Parsley - Fresh parsley is the backbone of chimichurri. Skip the curly parsley and use flat-leaf parsley (Italian parsley).
Fresh oregano - Earthy and slightly peppery; adds depth and balance.
Extra virgin olive oil - Rich and smooth; binds the sauce and carries the flavors.
Garlic - Bold and aromatic; fresh garlic cloves essential for punchy flavor.
Vinegar - Red wine vinegar is sharp, tangy, and brings brightness and acidity. Apple cider vinegar is a little softer and works too, or white vinegar. I use an organic cabernet red wine vinegar.
Onion - White onion is traditional in chimichurri for a sharp, fresh bite.
Red pepper flakes - Adds gentle heat and a touch of warmth and is easily adjustable.

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

Speaking of great summer marinades, make a batch of this blender lemon chicken marinade for delicious grilled chicken breasts.

Chef's Tip: Want to add color to your chimichurri? Try finely chopped red onion instead of white, stir in a few crushed pink peppercorns, or add a minced red chili for heat and vibrant contrast. These non-traditional touches won't change the heart of the sauce but make it pop on the plate.

Substitutions and Variations

Herbs variations - Flat-leaf parsley is traditional, but you can replace some of the parsley with cilantro or add a small amount of fresh mint for a bright, cooling note. Marjoram also works.
Shallot is a great, milder substitute for the white onion.
Texture - Hand-chopped is traditional, but you can pulse everything in a food processor for a quicker, more uniform sauce-just don't over-blend it into a puree.
Too tangy? Add a pinch of sugar or honey.
More kick? Back to those hot peppers.
Swap the red wine vinegar with lemon juice.

We never have enough sauce recipes, right? Try this bright orange, creamy Hungarian paprika sauce, also great over grilled meats, chicken, and more.

Recipe Instructions

Ingredients for salsa chimichurri in a glass bowl.

Finely chop the parsley, oregano, onion, and garlic, then combine them in a bowl with oil, and vinegar.

Chimichurri herb sauce mixed in a bowl on the cunter, ready to serve.

Add the salt, black pepper, and red pepper, stir well.

A jar of salsa chimichurri of parsley, oregano, olive oil, onion, and vinegar.

Let chimichurri sauce sit for a few minutes before serving to let the flavors come together-or refrigerate and enjoy over the next few days.

Chef's tip on using a food processor: Hand-chopped is traditional for the texture, but you can pulse everything in a food processor for a quicker, more uniform sauce-just don't over-blend it into a puree. To chop the herbs, drop them through the feed tube while the machine is running, same for the garlic. Be sure the herbs are clean and very dry for this to work well (or they'll just turn into a mush).

Ways to Use Chimichurri

Argentinian chimichurri sauce is traditionally served with grilled steak (I serve it with grilled flank steak and use it as the marinade too), but it's just as delicious on grilled chicken, shrimp, or pork. There are so many other ways to use it! Best served at room temperature for the most flavor.

Drizzle it over roasted vegetables, grilled zucchini, or roast asparagus.
Mix chimichurri into a simple white bean salad or this 3-bean salad for an instant terrific summer side.
Spoon it onto grain bowls, top scrambled eggs.
Use it as a fresh dipping sauce for crusty bread.
Dress this cold green bean, corn, and tomato salad with it for big flavor.
Mix some into your favorite mayonnaise for chimichurri mayonnaise to spread on burgers or sandwiches.
Enjoy it over grilled flank steak.

Bonus use! Chimichurri makes a fantastic marinade for steak, chicken, or shrimp. Double the batch and use half the batch to marinate, and serve the rest as the sauce.

For freezing, see the FAQ note below.

Recipe FAQs

How long does Argentinian chimichurri last in the fridge?

Chimichurri is best within 3 days. It's still safe a little longer, but the herbs may darken and the flavor fades over time. Good thing is it super easy to make fresh whenever needed.

Is chimichurri spicy?

It has a mild heat from red pepper flakes, but it's not overly spicy. You can adjust the heat to your taste-or skip the flakes entirely.

Can you freeze chimichurri sauce?

Yes-chimichurri freezes well. Two ways to freeze: with or without oil.

With oil: The easiest method. Portion it into ice cube trays or small containers, freeze, then transfer to a freezer bag. The oil may solidify and separate slightly when thawed, but just give it a stir and you're good to go.

Without oil: Freeze just the chopped herb mixture (parsley, oregano, garlic, onion, pepper flakes) and stir in the olive oil and vinegar after thawing. This can help preserve color and freshness a bit better, especially for visual presentation.

Either way works, and the flavor holds up nicely. Use within 1-2 months for best taste.

More Fresh Summer Recipes

Did You Make This Recipe?

If you make Argentinian chimichurri sauce, please add your comment. I enjoy hearing from you and love to read your comments. If you loved it, please give it a 5-star rating! They really help other readers.

📖 Recipe

Gluten-Free Dutch Baby (German Pancakes)

05/20/2025 by Sally Cameron 4 Comments

This easy gluten-free Dutch baby (aka German pancakes) puffs dramatically in the oven, then settles into a tender, open center perfect for filling with fresh berries, a drizzle of maple, powdered sugar, or savory finishes. Ready in about 30 minutes, it's a one-pan showpiece that's simple enough for weekend breakfasts and impressive enough for guests - use wheat flour if you're not GF. I've made it both ways. No fancy tools or ingredients required.

Puffed, golden Dutch baby pancake right out of the oven in a cast iron skillet.

This Dutch baby pancake recipe is from my husband's grandmother Della who ran a diner. She called them oven pancakes, though you may also see them listed as a Dutch puff, Hootenanny, Bismarck, or German pancakes. The batter is absurdly simple: whisk together, pour into a blazing skillet in the oven, and bake for about 20 minutes; top with fresh berries and maple syrup or go savory with cheese and herbs.

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Why You'll Love This Gluten-Free Dutch Baby

Fun and easy to make - Simply whisk, pour, and bake,
Made with simple ingredients - Just eggs, flour, milk, and butter.
Customizable with your favorite toppings - Go sweet or savory.
Easy to make dairy-free - With non-dairy milk and plant butter.
Flour options - Make it gluten-free or with wheat flour.

For another special breakfast treat, try these golden gluten-free waffles.

Ingredients You'll Need

Simple ingredients for a Dutch baby pancake in bowls on the counter.

Flour - Use gluten-free flour blend or regular all-purpose flour (wheat). I've used both King Arthur M4M GF blend, and Fioreglut GF flour.
Eggs - Large eggs, help the batter rise and set properly.
Milk - Use dairy milk, or dairy-free milks such as almond milk, oat milk, coconut milk.
Butter - Unsalted butter, clarified butter, or a good-quality plant-based butter.
Heavy whipping cream - Dairy cream or whipped coconut milk.

Please see the recipe card for measurements, and salt.

Chef's tip: This Dutch Baby recipe scales easily for a larger pan and bigger appetites. I've made it in a 2 ¼ quart braiser and a 1 ½x recipe, better for 4 hungry people, and still bakes in about 20 minutes.

Dutch Baby Pancake Toppings

Go sweet or savory. Our family favorite is berries and whipped cream, but there are so many delicious ways to top a Dutch baby pancake. For a sweet version, you'll need heavy whipping cream whipped softly with a little vanilla extract and sweetener.

Fresh fruit - Such as raspberries, blueberries, or blackberries, or what's best in season.
Fruit sauces - Raspberry sauce, easy homemade strawberry couli, or blueberry compote.
Curds - Store bought or homemade lemon curd.
Syrups - A drizzle of maple syrup, zero-sugar maple syrup, or coconut syrup.
Powdered sugar - Or powdered monk fruit or allulose for less sugar.
Bacon - Crisp bacon crumbles add that salty savory addition.
Chocolate - Try chocolate chips regular or the mini size, or chocolate shavings.
Sautéed mushrooms - good for a savory Dutch Baby.
Smoked salmon - with horseradish whipped cream.

Chef's tip on cassava flour: While cassava flour is popular as a gluten-free alternative, disappointing recent testing by Consumer Reports and Lead Safe Mama raises serious concerns about its safety-even from well-known brands. In light of this, I don't recommend using cassava flour unless things change.

Substitutions and Variations

Add a little vanilla extract to the batter for a sweet-style Dutch baby.

Chef's tip: Rest the batter for a better rise. If you're using gluten-free flour, let the batter rest for 15 minutes before baking if you have time. This allows the flour to fully hydrate, improving texture and helping the Dutch baby puff properly.

How to Make A Gluten-Free Dutch Baby

I recommend a 10-inch cast-iron skillet or enameled cast iron to make an oven-baked pancake because they are heavy and hold heat.

Whisking eggs in a pyrex measuring cup until smooth.

Whisk eggs until smooth.

Batter for a dutch baby pancake with a whisk in a glass measuring container.

Add the flour, milk, salt, and whisk until smooth and any lumps are gone.

Melted butter in a hot black cast iron skillet.

Add the butter to the pre-heated hot pan, wait a few seconds until melted and brown.

Pouring batter for a dutch baby oven pancake into a hot cast iron skillet

Pour batter into the hot cast iron pan quickly.

Cast iron fry pan filed with german oven pancake batter in oven.

Place the dutch baby into the hot oven to bake for 18-20 minutes.

Puffed and golden dutch pancake on the stovetop, ready to eat.

When puffed and golden brown, it's ready (about 20 minutes). Remove from the oven, slice.

Chef's tip: Use a hot skillet. For the best rise and crisp edges on your dutch baby, preheat your cast iron skillet in the oven until it's really hot (425°F)-then swirl in melted butter and pour in the batter quickly. The sizzle helps the pancake puff dramatically. And don't open the oven door to peak! Pre-heating the pan in the oven is a must!

Serving Suggestions

Cut gluten-free dutch babies into 4 pieces and top as you please! Our favorite way to enjoy them is topped with fresh berries and lightly sweetened whipped cream. But there are plenty of other ways to serve it-sweet or savory. Serve it warm right out of the oven while it's still puffed and golden.

A single recipe serves 4 (but my husband will happily eat 2 pieces), so the number of serving you get will depend on what you serve with it, and how big the appetites are. If you have a second cast iron skillet, place it in the oven under the one baking and have more batter ready to go. When you serve one, start another right away.

Recipe FAQs

What is another name for a Dutch baby?

Dutch baby pancakes are also called German pancakes, oven pancakes, puffed pancakes, a hootenanny, a Dutch puff, puff pancake, a Bismarck, or baked pancake. Dutch baby and Yorkshire pudding are closely related, but they're not quite the same. Both are egg-based batters that puff dramatically in a hot oven. Whatever you call them, make one! They are fun, easy, delicious, and customizable. Great for weekend breakfast, holiday breakfasts, and brunch.

Why isn t my Dutch baby puffing up?

If your Dutch baby is not puffing up, either your oven is not hot enough or you did not pre-heat both the oven and the pan. A heavy pan like a cast iron skillet works well for a Dutch baby pancake as they retain their heat well.

Where did Dutch baby pancakes originate?

The Dutch baby pancake is actually of German origin, not Dutch. It was originally served in a now-closed Seattle diner in the U.S for the first time.

Can I make Dutch baby pancakes gluten-free?

You bet! Make a gluten-free Dutch baby pancake by using a gluten-free flour blend instead of all purpose white wheat flour. Both flours work great. I've made them both ways. And honestly, no one would ever know they are gluten-free, they taste the same - delicious!

More Breakfast Recipe Inspiration

Of course smoothies are a healthy, easy breakfast. Try a green smoothie with mango, a chocolate blueberry smoothie, or in fall, this terrific pumpkin pie smoothie.

Did You Make This Recipe?

If you make this gluten-free dutch baby, 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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Healthy Red Beet Smoothie with Berries

05/16/2025 by Sally Cameron 1 Comment

With it's vibrant color, this red beet smoothie has to be one of the prettiest smoothies. Beets add rich color and healthy nutrition, while berries sweeten, and almond or hemp milk keep it light and balanced. I use a touch of zero-sugar monk fruit sweetener to round out the earthy edge without adding sugar, but there are other sweetening options. It's a great way to start the day and a delicious use for extra roasted beets from salad prep.

A bright fuchsia colored red beet smoothie in tall glass with red beets on side.

Beets are rich in betalains (those deep red antioxidants) and natural nitrates, which have been linked to heart health and lower blood pressure. A few beets with raspberries or strawberries for sweetness, and a plant milk for creaminess, plus protein powder for higher protein make one terrific smoothie. Whether you're a beet lover or not, try this smoothie, and get a good dose of vitamin C as well.

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Why You'll Love This Red Beet Smoothie

A delicious way to enjoy purple foods with real health benefits.
Packed with antioxidants, fiber, and plant-based nutrients.
Roasted beets add rich flavor without that raw, earthy bite.
Simple ingredients, dairy-free, and ready in minutes.

Love beets? Try a favorite beet salad with feta cheese. It has great flavors and beautiful colors!

Recipe Ingredients

Ingredients for a red beet smoothie on the kitchen counter in prep bowls.

Red beets - Use fresh beets that have been roasted or steamed, then chilled. They blend smoothly and add rich flavor and color. Skip the beet greens, unless you want a brown smoothie! Please see my how to roast beets post.
Plant milk - Almond milk or hemp seed milk both work well. Hemp milk offers a little more plant-based protein.
Berries - Frozen strawberries or raspberries add natural sweetness, antioxidants, and a bright, fruity flavor, or try blueberries or blackberries.
Protein powder - A great way to add staying power. I use whey protein, but plant-based protein powders work too.
Sweetener - Instead of sugar or honey, I use a zero-sugar honey alternative made from monk fruit and allulose. It tastes great and blends right in. Alternatively use real honey, maple syrup, or a couple of medjool dates.

Please see the recipe card for measurements.

Instead of a beet smoothie, try a fresh beet juice, with carrot, celery, and tart green apple.

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

Go tropical - Add pineapple or mango with the beets for a sweeter, tropical flavor.
Use raw beets - You can use raw beets, just peel with a vegetable peeler and chop small first. Raw beets have a more earthy flavor and are fibrous, so you might need a touch more sweetener.
Add a little fresh ginger for zing.
Skip the berries and add a small frozen banana.
To add healthy fats, add a tablespoon of MCT oil or coconut oil.

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, 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:

Recipe instructions

Bright pink smoothie with red bees and raspberries in a blender container, pureed.

So simple! Add everything to a high-speed blender and puree until smooth. For a colder smoothie, add a couple of ice cubes. For a thinner consistency, add a little more milk or water.

Serving Suggestions

Morning boost - Enjoy as a quick breakfast or part of a healthy morning routine.
Post-workout - Great after a workout to support recovery.
Light lunch or snack - Pair with a hard-boiled egg, slice of GF toast, or a handful of nuts for a light meal.
On-the-go - Make it ahead and pour into a travel bottle for busy mornings or afternoon errands.
Smoothie bowl - Blend it a bit thicker and top with granola, sliced fruit, or hemp seeds.

Recipe FAQs

Can I use raw beets instead of roasted?

Yes, but the flavor will be earthier and the texture more fibrous. Roasting softens the beets and enhances their natural sweetness, making them smoother and easier to blend. If using raw, scrub well and chop small, or grate, to make blending easier. Wearing disposable gloves will save your hands from staining.

Can I make this smoothie ahead of time?

It's best fresh, but you can make it up to 24 hours in advance. Store in a sealed jar or bottle in the fridge and give it a shake or quick blend before serving.

How can I make this smoothie sweeter without sugar?

Use a zero-sugar monk fruit/allulose sweetener, it works beautifully in this recipe. You can also try a splash of orange juice, extra berries, or a pitted date but that is adding natural sugar. Try the monk fruit it's great!

More Healthy Smoothie Recipes

I've been making smoothies for more than 25 years and have lots of healthy recipes! Find a few more recipe on the smoothies and juice recipe index page.

Did You Make This Recipe?

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

📖 Recipe

Red Beet Smoothie

Sally Cameron

This healthy red beet smoothie with berries is vibrant, dairy-free, and packed with nutrients. A refreshing, easy way to enjoy beets any time of day.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5

Total Time 5

Course Breakfast

Cuisine American

Servings 18 ounces

Calories 217 kcal

Equipment

▢
blender

Ingredients

▢ 10 ounces almond milk or help seed milk
▢ ½ cup frozen strawberries or raspberries
▢ ⅓ cup beets steamed or roasted, chilled
▢ 1 scoop protein powder of choice
▢ 1 tablespoon zero sugar honey or regular honey, or monk fruit

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Instructions

Add all ingredients to a blender and puree until smooth. For a colder smoothie, add a few ice cubes.

Notes

Nutrition Note - You can zero out the 16 grams of carbs in the monk fruit/allulose blend (10 grams of allulose + 6 grams fiber) as they are net carbs. We do not metabolize it. So this smoothie has net 14 grams carbs, instead of 27.

Optional add-in's for this smoothie

1 teaspoon maca powder for an energy boost.
1 teaspoon beet powder for more beet nutrition and color, or use a bit more in place of the fresh beets.
1 teaspoon acacia powder as a prebiotic and for the fiber.

Find more add-in ideas in my Smoothie Guide.

Nutrition

Calories: 217kcalCarbohydrates: 30gProtein: 28gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 450mgPotassium: 347mgFiber: 10gSugar: 9gVitamin A: 104IUVitamin C: 45mgCalcium: 457mgIron: 3mg

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Carrot Ginger Juice Recipe

05/07/2018 by Sally Cameron 11 Comments

Ready to get your morning glow on? This refreshing carrot ginger juice recipe is a vibrant, nutrient-packed way to start your day. Made with red or orange carrots, fresh ginger, lemon, and celery, it's loaded with antioxidants, natural detoxifiers, and immune-boosting benefits. Drink it first thing in the morning-about 20 minutes before breakfast-to help your body absorb all that goodness. It's the perfect jumpstart for your digestion, skin, and energy. Time to glow from the inside out!

morning glow carrot celery juice | afoodcentriclife.com

When I found red carrots at the market I thought of juice! Not just for salads, soups, stews and for snacking, carrots make delicious, health-filled juice. Seriously, I crave this juice in the morning. It's easy to drink a 16-20 ounce bottle because it tastes fantastic and you feel so good afterwards. Drinking fresh, organic juice floods your body with powerful nutrition.

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Why You'll Love This Recipe

Colorful and nutritious - Use any carrots you like, but the deeper the color, the more nutrients they contain.
Ginger adds a kick - Fresh ginger gives this juice bold flavor and anti-inflammatory benefits.
Simple and accessible - Made with just a few ingredients you can find at any grocery store year-round.
Homemade is healthiest - Avoid store-bought juices with extra additives, sugars, and that are pasteurized.

Another way to enjoy carrots, try this creamy butternut squash and carrot soup.

Recipe Ingredients

Buy organic if possible, but if you can't get organic carrots, the good news is carrots are not on the EWG Dirty Dozen List. Just be sure to wash them well with a produce wash.

bunches of red carrots | afoodcentriclife.com

Carrots: Any type of carrot will work-orange, yellow, red, even purple. Red and purple carrots tend to have more antioxidants, but all varieties are nutritious and taste great in this juice.
Celery: Celery is the backbone of many of my juice recipes, including this one. It adds hydration, a clean flavor, and blends well with the sweetness of the carrots and apple.
Apple: A tart green apple like Granny Smith adds just the right touch of sweetness and balances the earthy vegetables.
Ginger: Use fresh ginger root for a bold, zesty flavor and natural anti-inflammatory benefits. A little goes a long way, so adjust to taste.
Lemon: A splash of fresh lemon juice lifts the flavor and adds its own dose of vitamin C and brightness to the mix.

Please see the recipe card for measurements.

If you love to juice, please read my guide on The Best Healthy Juice When Juicing with Vegetables for more information.

Recipe Instructions

Prep the ingredients and process according to your juicer's manufacturer's directions. I do not peel my lemons as some recipes do because there is terrific nutrition in the lemon peel (D-limonene).

Serving Suggestions

When you're done juicing, store your carrot ginger juice in glass bottles or jars. For both, fill them to the very top before capping to reduce oxygen exposure and protect nutrients. If you are a little short on juice, fill with fresh filtered water.

One of my favorite side dishes is carrots roasted with honey and good dose of fresh chopped thyme.

Health Benefits of Carrot Ginger Juice

Carrots get their color from antioxidants called carotenoids, one of which is beta-carotene, the precursor to vitamin A. Drinking carrot juice may protect against cancer, support good eye health, fight against cardiovascular disease, help wound healing, help blood pressure and immune function, and defend against cognitive decline - all from the humble carrot.

Celery is anti-inflammatory, helps lower blood pressure, and helps your body stay hydrated, says Cleveland Clinic. All from the wonderful vegetable that you thought was boring. When buying celery, choose organic only, as celery is on the Dirty Dozen list for highest pesticide residues.

To finish up my carrot ginger juice, I add ginger and lemon for flavor, zing, digestive support, anti-inflammatory benefits and more. One Granny Smith apples adds a bit of sweet-tartness amd more antioxidant punch.

Recipe FAQs

Is this juice good for digestion?

Yes. Ginger and lemon both support healthy digestion, and celery adds natural hydration and a mild diuretic effect. Drinking it on an empty stomach can help your body absorb the nutrients more effectively.

Can I prep this juice ahead of time?

Fresh juice is best consumed right after making it, but you can store it in an airtight container in the fridge for up to 24 hours. Shake before drinking, as separation is natural.

Is this juice good for immunity?

Definitely. Carrots are rich in beta-carotene (a form of vitamin A), while ginger and lemon provide antioxidants and immune-boosting compounds that can help support your body's natural defenses.

Can I make this without a juicer?

If you don't have a juicer, you can use a high-speed blender. Just blend the ingredients with a splash of water, then strain the mixture through a fine mesh sieve or nut milk bag to remove the pulp. You will get more nutrition and better quality juice with a juicer, so I recommend you invest in a juicer if yoou juice on a regular basis. They come in all price ranges.

More Juice Recipes

For more delicious healthy juice recipe check out the juice recipes index page. There are super smoothie recipes too!

Did You Make This Recipe?

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

📖 Recipe

morning glow juice | afoodcentriclife.com

Carrot Ginger Juice

Sally Cameron

A healthy way to get your morning glow on, with carrots, celery, apple, ginger and lemon. Use red carrots if you can get them, if not, the standard orange carrots will do. Organic is best for juicing but organic celery is a must as it's on the Dirty Dozen list. Wash your produce as soon as you get it home to save time.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 5

Total Time 5

Course Drinks, Juices

Cuisine American

Servings 16-ounce (1 quart)

Calories 208 kcal

Equipment

▢
an electric juicer

Ingredients

▢ 1 ½ - 2 pounds red or orange carrots 8-10 large carrots
▢ 1 head celery 8-10 ribs
▢ 1 tart green apple cored
▢ 1 lemon
▢ 1 inch fresh ginger root

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Instructions

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

Notes

How you cut up your produce for juicing will depend on the brand of juicer. I use Tribest Green Star Elite, I cut my apple and lemon into about 8 pieces for juicing. Follow the directions for your juicer for best results.

Nutrition

Calories: 208kcalCarbohydrates: 51gProtein: 4gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.1gSodium: 253mgPotassium: 1327mgFiber: 14gSugar: 27gVitamin A: 56984IUVitamin C: 54mgCalcium: 140mgIron: 2mg

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Smoked Queso Dip with Real Cheese

05/13/2025 by Sally Cameron Leave a Comment

Skip the processed shortcuts-this smoked queso dip is made with real cheese and real ingredients (no Velveeta). Whether you smoke it on a pellet grill or bake it in the oven, it turns out creamy, smoky, and loaded with flavor. It's a crowd-pleaser for parties and game day, and I've included oven and crockpot directions so it's easy to serve warm.

A cast iron skillet filled with melted bright orange queso dip with jalapenos, cilantro, and chips.

This smoked queso dip recipe serves comes together with a simple mix of cheeses, canned tomatoes, spices, jalapeños, and optional add-ins like sausage. No smoker? No problem. The oven version is just as creamy and melty. While cast iron is ideal for heat retention and presentation, a disposable aluminum pan works great for potlucks, tailgates, or easy cleanup. It's the perfect cheese dip for your next party!

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Why You'll Love This Recipe

No Velveeta cheese, no junk - just real cheese and bold, smoky flavor.
Smoker, oven, or crockpot - for grilling outdoors or keeping it indoors.
Perfect for entertaining - ideal for a backyard barbecue, game day, potlucks, and casual get-togethers.
Small-batch friendly - fits perfectly in a 10 ½-inch cast iron skillet.
Make ahead or take it on the go - serve it hot, reheat it later, or travel with a disposable aluminum pan.

Need another great party dip? Try this roasted red bell pepper hummus.

Smoked Queso Dip Ingredients

Ingredients for smoked queso dip in prep bowls on a kitchen counter.

Cream cheese - Full-fat for best flavor and creaminess.
Smoked gouda - Adds smoky depth and a smooth, melty texture.
Sharp cheddar cheese - For classic queso flavor and richness.
Tomatoes - A can of Rotel tomatoes (diced tomatoes with green chiles) or fire-roasted diced tomatoes.
Jalapeños - Fresh jalapeños for mild to medium heat, or use other types of peppers like Fresno, serrano, or red jalapeños if you want more heat and spice.
Garlic - Use fresh garlic for bold flavor or garlic powder if you want it to melt in smoothly without any texture. Both work.
Smoked paprika - Adds smoky flavor and deep color.
Onion powder - For background savory depth.
Chili powder - Use pure ancho chili powder or regular chili powder blend.
Evaporated milk - Gives the dip a creamier, smoother texture and helps stabilize the cheese as it melts-especially helpful if you plan to reheat it or keep it warm for a while. I've made it with whole milk too and evaporated milk works better.
Pre-cooked chicken sausage - Chop and stir in; no need to brown or drain. Adds protein and heartiness.
Liquid smoke - Optional for the oven version but fine for the smoked version too.

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

Chef's tip: Skip the fake cheese. Velveeta isn't real cheese-it's an ultra-processed food, a blend of whey, oils, emulsifiers, and preservatives designed to mimic cheese. This recipe is real queso dip with real cheese for bold flavor. You won't miss the orange block!

This homemade salsa verde made with tomatillos and chilies is another great dip for chips!

Substitutions and Variations

Smoked cheese dip? Yes please. Since getting my pellet grill years ago, there's nothing better!

Other cheeses - Monterey Jack cheese or pepper Jack cheese are great swaps.
Canned green chiles - For more chile flavor, add a small can of green chiles.
Hot sauce or chipotle powder for more heat.
Swap sausage for chorizo, browned ground beef or turkey, or black beans.
Stir in cilantro or scallions before serving
Cumin - Adds warm, earthy depth if desired.

Make a batch of this easy smoked salsa on your pellet grill too! It's delicious and versatile.

Chef's tip: Skip the pre-grated cheese. Pre-grated cheese is coated with anti-caking agents and starches that prevent clumping and interferes with smooth melting. For the best texture and flavor, grate your cheese fresh. Use a box grater or food processor, or chop by hand into small cubes.

Recipe Instructions

Grate the cheeses or chop into cubes and chop the sausage (if using). Seed and chop the jalapenos fine. Preheat your pellet grill to 250°F and make sure the hopper is full.

Ingredients for smoked queso dip in a cast iron skillet on a grill.

Add all of the prepped ingredients to a 10 ½" cast iron skillet and place on the pellet grill at 250°F.

Melted cheesy queso dip on a the grill of a smoker almost ready.

Smoke for 1 ½ - 2 hours stirring every 30 minutes as cheese melts.

Chef's tip on pellets: I use either pecan pellets made from real pecan shells or this pure hardwood blend of hickory, cherry, maple, and apple-no fillers, just clean, natural wood. Both give amazing depth to the smoked queso without overpowering the cheese.

Other Cooking Methods for Queso DIp

Oven Method

Option 1 - Melt everything together on the stovetop over medium-low heat, then transfer the skillet to a 350°F oven for 15-20 minutes until bubbling hot.
Option 2 - Bake the assembled skillet in the 350°F oven for about 35-45 minutes, stirring halfway through until hot and bubbly.
A charcoal grill works too-set it up for indirect heat and monitor the temp as it cooks low and slow.

Gas Grill

You can also make smoked queso dip on a gas grill using indirect heat-just keep the temperature around 250°F. You can use a higher temperature, such as 350°F, adjusting cook time to 45 minutes of cooking time as for the oven method. For delicious smoky flavor, add a smoker box with soaked wood chips.

Slow Cooker (Crockpot)

Combine ingredients: Add all queso ingredients to a small slow cooker (2-4 qt).
Heat on LOW: Cover and cook on LOW for 1½-2½ hours, stirring every 20-30 minutes, until fully melted and smooth. (Avoid HIGH if your slow cooker runs hot-cheese can scorch.)
Adjust texture: If it's too thick, stir in a splash of milk (or a little broth) until pourable.
Keep warm: Switch to WARM for serving. Stir occasionally. If it thickens as it sits, add another splash of milk and stir.

Cast iron pan of cheesy queso dip with cilantro, tortilla chips, and jalapeno garnish.

Serving Suggestions

Keep smoked queso dip warm on the stovetop over low heat, or transfer to a small slow cooker or crock pot set to warm for gatherings. Serve with crisp tortilla chips, crackers, and fresh-cut veggies.

Leftover smoked queso dip lasts up to 4 days in the refrigerator in an airtight container, and can be made ahead. Note - this does not freeze well.

How to Reheat Smoked Queso Dip

If you make smoked queso dip ahead of time, be prepared-it will firm up into a solid block of cheese in the fridge. Real cheese naturally thickens as it cools, so for the best texture, serve it fresh and warm, or keep it in a small slow cooker.

Using evaporated milk in the recipe helps it stay creamier a bit longer, especially when reheated. You can stir in a little more as needed if the dip thickens too much after chilling. Here's how to bring it back to creamy, melty perfection:

For a full batch, oven method

Preheat oven to 300°F.
Transfer queso to a baking dish or back to your cast iron skillet.
Stir in a little extra evaporated milk to thin it and get creaminess back.
Cover with foil and heat for 20-25 minutes, stirring halfway through.

For smaller portions/leftovers:
Reheat gently on the stovetop in a small pan over low heat. Add a splash of milk and stir until smooth.

Recipe FAQs

Can I make smoked queso without Velveeta?

Absolutely! This recipe skips the processed cheese and uses real cheddar, smoked gouda, and cream cheese for a creamy, flavorful dip-no Velveeta needed. Skip the ultra-processed fake stuff.

Do I need a smoker to make smoked queso dip?

Nope! While the smoker adds amazing depth, you can also make this dip in the oven or on the stovetop, then finish it in the oven to heat through. Directions for both are included in the recipe.

Can I make this ahead of time?

Yes! You can prep all the ingredients ahead and refrigerate until ready to cook. Leftovers reheat well too-just warm slowly on the stovetop or in a slow cooker, adding a splash of milk if needed.

What's the best cheese for smoked queso?

A mix of sharp cheddar and smoked gouda works beautifully. Cheddar adds that classic queso punch, while gouda brings meltability and natural smoke flavor. Monterey Jack or pepper Jack also work well as variations.

More Dip Recipes

For more easy and delicious dip recipes, try these! The smoked salmon dip is a reader favorite with more than 11,000 shares!

Did You Make This Recipe?

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

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Caesar Salad Dressing Without Anchovies

09/30/2022 by Sally Cameron 2 Comments

Forget store-bought Caesar dressings-grab your blender and whip up this rich, creamy homemade Caesar salad dressing without anchovies in just 2 minutes! It's always a hit, and not just for Caesar salads either. It adds a burst of flavor to grilled veggies, sandwiches, and more. You can easily skip the anchovies and still create a fantastic, flavor-packed dressing. Say goodbye to the bottle and bring new life to your Caesar salads with this easy, delicious recipe!

Caesar dressing in a glass bowl with spoon.

Caesar salad dressing is known for its bold, creamy flavor-but you don't need anchovies to make it great. This Caesar salad dressing without anchovies is rich, tangy, and takes just a minute to make in the blender. It's perfect for classic romaine, but also works beautifully on other greens or drizzled over steamed vegetables. Homemade beats bottled every time.

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Caesar Dressing Ingredients

Caesar salad dressing ingredients in small bowls.

Lemon juice - Use fresh lemon juice for the brightest flavor.
Egg yolk - Just the yolk is needed; it helps emulsify the dressing for a creamy texture.
Dijon mustard - A classic Caesar ingredient and a natural emulsifier that adds subtle heat and tang.
Anchovy paste (optional) - I can't stand anchovies on a Caesar salad, but you would be surprised how much depth of flavor anchovy paste in a tube adds with no fishiness. I know, you're skeptical, It's ok to pass!
Garlic - Fresh is best for bold flavor-grate it finely or smash into a paste.
Balsamic vinegar - Not traditional, but adds depth and a slightly sweet, rich note.
Worcestershire sauce - A Caesar essential that brings savory, umami flavor.
Extra virgin olive oil - The base of the dressing; choose a smooth, good-quality oil.
Parmesan cheese - Adds salty, nutty flavor and body to the dressing.

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

Chef's tip on gluten-free worcestershire: Lea and Perrins Original, Wizard's Classic, and French's are all gluten, even if the bottle does not say so. When in question, call the company's customer service line.

Substitutions and Variations

Instead of Parmesan cheese try Mexican Cotija. It's salty and crumbly so be careful with extra salt.
Don't like olive oil? Avocado oil works. For a neutral tasting, healthy oil that is not vegetable oil, try this cultured oil. It's become a favorite alongside olive oil. Another option, use half olive oil and half of another oil.
Don't like Dijon? Use your favorite mustard, but it will taste different.
Try using lime juice for lemon. Limes are more acidic.
Too thick? Use water or more lemon juice.
Can't get Romaine? Try kale leaves, arugula, spinach, or thinly sliced Napa cabbage.

Chef's tip: Remember the lettuce and dressing rule: sturdy leaves for sturdy, creamier dressing, light dressing (like fluid vinaigrettes) for lighter, softer leaves.

Ingredient Tips

Chef's Tip: Using a raw egg yolk? If your egg is clean, fresh, uncracked, and you're not in a high-risk group, it's generally safe. For extra peace of mind, look for pasteurized eggs-they've been gently heated to kill potential bacteria. I personally use raw yolks and have never had an issue. Always buy eggs from a refrigerated case, check them before using, and store them in the fridge right away. The only exception? Unwashed farm-fresh eggs, which still have their natural protective bloom. For the food safety rules and who is at risk read about consuming raw egg yolk. They say 1 in 20,000 eggs have the bacteria but do what is safest for your family.

How to Make Caesar Dressing

You can make Caesar salad dressing without anchovies either in a blender or by hand. It is much easier and faster with a blender. An emulsion blender works too. Use a tall narrow container to make the dressing for best emulsification.

Blender Method

Add the lemon juice egg yolk, mustard, anchovy paste (if using), garlic, vinegar, and Worcestershire sauce to the blender and puree on lowest speed for a few seconds.

Next, with the blender running on low, begin to drizzle the oil slowly through the center opening of the lid, lid on, to reduce splattering. When most of the oil is added, turn the

Caesar Salad Dressing by Hand

You can make Caesar dressing by hand but it might not be as creamy. First stabilize a bowl in a curled up kitchen towel. You'll need to use both hands making the dressing.

Place the egg yolk, mustard and lemon juice in a medium bowl and whisk strongly until smooth. Next, begin to very slowly drizzle the oil into the bowl whisking constantly. As the dressing thickens (begins to emulsify) you can add the oil a little faster.

When all of the oil is added, whisk in the Parmesan cheese unti smooth, taste and adjust with more lemon, salt and pepper.

Serving Suggestions

To make a Caesar salad, chop crisp Romaine lettuce crosswise into ribbons or chop into bite-size pieces and drizzle with the dressing. You can also buy hearts of Romaine, leave the leaves whole, and serve it as a salad to be cut up by the diner.

Add croutons and grated or shaved Parmesan. For a main dish salad, add grilled shrimp or chicken.
For a Mexican twist, toasted pumpkin seeds are a terrific and tasty garnish, along with chopped fresh cilantro.
Add finely sliced red onions, corn kernels, or thin strips of bell peppers for color and creativity.
Instead of croutons, crush tortilla chips over the top or use these homemade tortilla strips.
Homemade garlicky, gluten-free croutons are the best and super easy to make,

Caesar salad in bowl with homemade dressing on side.

Storage

Store dressing in a sealed jar or airtight container with lid. Keeps for 2-3 days because of the raw egg yolk. If you have a blender, it's easy to make a fresh batch to be safe. If it is older than that, toss it and make fresh.

Recipe FAQs

What can I do if my Caesar dressing is too thick?

Thin it down with a little water or more lemon juice, but add a little at a time so you don't make it too thin.

Can I make Caesar dressing without anchovies?

If the mere mention of anchovy makes you run for the hills, you have two options for your Caesar dressing. Sure, you can skip it and the dressing will still taste great, or do what I do. Use just a little anchovy paste in a tube. I am not an anchovy lover at all, but a small bit of the paste adds a depth of flavor and that umami-ness to the Caesar dressing. And the best part? You won't taste the anchovy.

Can I make a dairy-free Caesar dressing?

Yes, either use a vegan-parmesan or use nutritional yeast, which gives foods a savory cheesy flavor without the cheese. Find it on health most markets and online. Nutritional yeast is a deactivated yeast powder that has a bright yellow color, so it adds a golden hue to your dairy-free Caesar dressing as well.

More Terrific Salad Dressing Recipes

Within these salad recipes are easy and delicious vinaigrettes. Find more on the salads recipe index page.

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If you make this Caesar salad dressing without anchovies, 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

Mediterranean Pasta Salad Recipe

05/27/2023 by Sally Cameron 8 Comments

This Mediterranean pasta salad is loaded with fresh summer flavor and beautiful color. Sweet tomatoes, crisp cucumbers, briny Kalamata olives, artichoke hearts, and tangy feta are tossed with a bright lemon-herb vinaigrette for a salad that's perfect for picnics, barbecues, potlucks, and easy entertaining. It can be made ahead, travels well, and works with regular or gluten-free pasta.

Colorful Mediterranean pasta salad in a large white serving bowl.

This Mediterranean pasta salad is Greek-inspired and flexible enough to serve as a summer side dish or light main. Serve it as-is, add grilled chicken or shrimp for protein, or make it with gluten-free pasta so everyone can enjoy it. The lemony vinaigrette keeps it bright, and the sturdy vegetables hold up well for make-ahead meals, picnics, and potlucks.

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Mediterranean Pasta Salad Recipe Snapshot

Colorful and flavorful - Packed with tomatoes, cucumbers, olives, artichoke hearts, feta, and fresh herbs.
Perfect for summer - Great for barbecues, cookouts, picnics, potlucks, and easy entertaining.
Make-ahead friendly - Prep the ingredients ahead, then toss with vinaigrette before serving.
Refreshing served chilled - A cool pasta salad is especially welcome during warm summer months.

Another terrific summer salad to try is this cold lentil and quinoa salad.

Pasta Salad Ingredients

Pasta Salad

Pasta - Use regular or gluten-free short pasta. Good shapes include elbows, orzo, bowties/farfalle, mini penne, rotini, or fusilli. Choose a sturdy shape that holds up well after cooking and chilling.
Cucumber - Persian cucumbers are sweet, crisp, and easy to use, but English cucumber works too.
Tomatoes - Grape or cherry tomatoes are best because they're sweet and hold their shape. Sun-dried tomatoes are another flavorful option.
Cheese - Tangy Greek feta is classic and delicious here. Cube it or crumble it. Goat cheese works too, or skip the cheese for dairy-free.
Olives - Use pitted Kalamata olives for briny Mediterranean flavor, or green olives if you prefer, like a Castelvetrano olive.
Artichoke hearts - Use canned artichoke hearts packed in water, then drain well. Chop them if they're large.
Onion - Red onion adds color and bite, while shallot is a milder option. To tame red onion, chop it, rinse briefly under cold water, dry well, then add it to the salad.
Herbs - Fresh parsley adds color and fresh garden flavor. Fresh basil, dill, parsley mint, or oregano are also good options.

Greek Vinaigrette Dressing

Use my homemade Greek dressing recipe, or make the quick lemon-herb vinaigrette below. Either one gives this Mediterranean pasta salad its bright, tangy flavor.

Olive oil: Plain extra virgin olive oil or lemon olive oil.
Lemon juice: Only fresh lemon juice will do here for that bright lemony flavor (zest before juicing).
Fresh herbs: Fresh mint and thyme or oregano, chives for garnish.
Dijon mustard: Just a little for more Mediterranean flavor and it's an emulsifier.
Seasonings: Salt, black pepper and red chili flakes if you like.
Honey: Optional, just a small amount if the vinaigrette is too tangy for you.

Use extra chopped mint and oregano to mix in fresh before serving, and the lemon zest from juicing.

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

Chef's Tip: Cool the Pasta Quickly - For the best pasta salad texture, rinse the drained pasta briefly under cold water to stop the cooking and remove excess surface starch. Drain well, then spread it on a rimmed baking sheet to cool quickly before tossing with the vinaigrette and vegetables. This helps keep the pasta from clumping or turning soft and sticky.

If you like grape tomatoes and cherry tomatoes, try these roasted grape tomatoes. And for another classic pasta salad, try this Best Ever Macaroni Salad from my friend Laura.

Substitutions and Variations

Add protein - Add garbanzo beans, grilled chicken, shrimp, chopped salami, low mercury tuna, or ribbons of prosciutto.
Add greens - Stir in baby spinach or arugula just before serving.
Add more vegetables - Try chopped bell pepper, raw zucchini, roasted red peppers.
Make it dairy-free - Skip the feta or use your favorite dairy-free feta-style cheese.

Chef's tip: Should you seed cucumbers? It depends on the cucumber. Mini and Persian cucumbers usually don't need seeding. For English cucumbers, slice lengthwise into quarters, then trim away the seedy center with a sharp knife. For standard field cucumbers with tougher skin, peel first, then seed the same way. Removing excess seeds helps keep the pasta salad crisp instead of watery.

For another terrific pasta salad, try this Caesar pasta salad with chicken.

How to Make a Mediterranean Pasta Salad

Pouring dry pasta into a large pot of boiling water to cook. — **Step 1**: Bring a large pot of salted water to a boil. Add the pasta to the boiling water, cooking until just al dente. Test it near the end of cooking. You want tender pasta but not too soft.

Drained butterfly pasta in a strainer on a gray towel. — **Step 2:** Rinse pasta for pasta salad in cold water. Toss with a little extra virgin olive oil to prevent the pasta from sticking together. Cool pasta to make the pasta salad.

Dressing ingredients of fresh herbs and olive oil in a jar. — **Step 3:** Make the dressing. For a creamier dressing, do it in a blender or add all ingredients to a bowl and whisk well (be sure your herbs are chopped fine).

Bright green emulsified pasta salad dressing after blending. — **Step** 4: Creamy green vinaigrette done in the blender.

Prepping veggies for pasta salad: tomatoes, olive, cucumbers, feta cheese on a black cutting board. — **Step 5:** Prep the vegetables. Rinse and drain the artichokes hearts, halve the tomatoes, leave the olives halve or halve them, crumble the feta, and slice or chop the cucumbers.

Mixing pasta salad in a large steel bowl with dressing. — **Step 6**: Complete your Mediterranean pasta salad. Add the cooled pasta to a large bowl along with all of the vegetables, olives, cheese, fresh herbs, and nuts and toss with 3 tablespoons of the dressing. Gently toss the pasta mixture. Add more dressing as needed.

Serving Suggestions

This Mediterranean pasta salad is delicious on its own as a light lunch or easy summer side dish. Serve it with grilled chicken, grilled shrimp, burgers, or oven baby back ribs for a simple warm-weather meal.

Chef's Tip: Serve Slightly Chilled, Not Ice Cold. Pasta salad tastes best slightly chilled or closer to room temperature, not straight from the refrigerator. Cold dulls flavor, so let it sit out for 15-20 minutes before serving, then taste and adjust with a little extra vinaigrette, salt, pepper, or lemon if needed.

White bowl of colorful farfalle pasta salad with serving utensils.

Pasta Salad Picnic and Potluck Tips

Mediterranean pasta salad is perfect for summer picnics, beach days, backyard parties, and potlucks because it travels well and tastes great chilled.

Pack it family-style in one large airtight container or portion it into individual containers for easy serving. Bring extra vinaigrette in a small jar and toss again just before eating if the salad needs refreshing.

Pack grilled chicken, shrimp, or another protein separately and add it when serving. Keep everything chilled in a cooler, especially if you're serving it outdoors.

Don't forget napkins, serving utensils, cleanup wipes, and a trash bag to pack everything out. For an easy picnic dessert, bring chocolate bark bites or gluten-free brownies.

For an easy picnic dessert, try these bite-sized chocolate bark bites or gluten-free chocolate brownies.

More Great Summer Salad Recipes

For more cool summer recipes to get you through a the summer, take a look at the salads recipe category. You can't beat a cool entree salad like this grilled shrimp salad with a raspberry vinaigrette on a hot day.

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

📖 Recipe

Crunchy Broccoli Salad with Bacon

08/09/2024 by Sally Cameron 4 Comments

Crunchy broccoli salad is a summer favorite salad that might just get the vegetable non-eaters in your house to enjoy their vegetables. Crisp broccoli, salty bacon, sweet dried cranberries, crunchy nuts and seeds, plus a creamy tangy dressing. It's great for summer lunches and dinners and easily prepped ahead for a fast and cool side dish for summer meals.

Vivid green broccoli salad with bacon, red onions, raisin, and walnuts in white bowl.

Broccoli is one of those dependable vegetables that's always around, and here's a way delicious to get more of it into your diet. With great flavors, textures, and colors, this crunchy broccoli salad recipe is a crowd pleaser. Steaming the broccoli briefly makes the broccoli florets more tender than in a raw broccoli salad. If you've never made one, I hope you'll try this easy broccoli salad recipe. It's also called a broccoli crunch salad.

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Why You'll Like This Recipe

A crunchy vegetable salad is a tasty way to get more veggies into your diet.
Easy to prep ahead and enjoy during the week.
Nice for summertime served chilled.
Great flavors, colors, and textures to make it a hit.

For another summer side dish with bacon, try this sweet corn succotash with bacon.

Recipe Ingredients

Broccoli salad ingredients

Broccoli: Choose heads of fresh broccoli and trim them yourself for the right sized florets. In a hurry, buy bagged florets but results are better if you do it yourself.
Bacon: Crispy bacon is a nice counterpart to the crunchy broccoli, or skip for keeping it plant-based.
Dried fruit: Provides a nice sweet-tart addition to the salad, choose dried cranberries or raisins.
Nuts: Chopped crunchy walnuts give the salad added texture and healthy fat too.
Seeds: Pumpkin seeds are packed with nutrition as well as great flavor.
Onion: Red onion is standard and adds nice color, but you can swap for shallot or even green onion or chives if preferred.

Salad dressing ingredients

Mayonnaise: Many off-the-shelf brands contain not-so-good ingredients like GMO soy oil. I prefer the soy-free version of this brand for it's light clean flavor. It's egg-free too. Find it in the refrigerated dairy area of your market, or use your favorite brand.
Sweetener: Honey or maple syrup add a little sweetness.
Vinegar: Apple cider vinegar, red wine vinegar, or white vinegar all work.

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

For a different dressing option, try this coleslaw dressing recipe with horseradish and Dijon mustard.

Chef's tip: Can I use frozen broccoli for broccoli salad? Fresh is best for this salad as frozen broccoli has a lot of moisture and is not as crisp. If frozen broccoli is the only option, cook it according to package directions until just tender and plunge into an ice bath immediately. When chilled, drain well and proceed with the recipe. The texture may be a little different but the flavors will still be terrific.

Substitutions and Variations

Dried fruit: For a lower-sugar option to cranberries or raisins, try Golden Berries. They are lower in sugar with a sweet-tart taste. They are also known as poha berries or pichu berries. Good in crunchy homemade granola too.
Nut and seed options: Try cashews, slivered almonds, shelled hemp seeds, pine nuts, or shelled sunflower seeds. Macadamia nuts are delicious too.
For vegans and vegetarians: Skip the bacon and use a plant-based (egg-free) mayonnaise.
Not a mayonnaise fan? Make the dressing with plain Greek yogurt.

For a sweet way to use dried cranberries, make chocolate bark in bite-sized cups.

Chef's tip on buying broccoli: There can be a lot of waste buying broccoli heads due to the heavy stems. Buying broccoli for these photographs I had 30% waste. If you want to try to use the stems versus toss them (or compost them), peel stems with a vegetable peeler, chop and freeze to use in soups such as this creamy broccoli soup.

How to Make Crunchy Broccoli Salad

You need about 3 good sized heads of broccoli as there is waste with the stems. If buying bagged florets, you need a pound.

Raw broccoli florets in a glass bowl with a green striped towel. — **Step 1: Trim thick broccoli stems and cut the florets into small pieces. You should have 8 cups of florets, about a pound.**

Bright green steamed broccoli florets in a steaming basket. — **Step 2: Briefly steam the broccoli until crisp tender when pierced with the tip of a sharp paring knife.**

Bright green broccoli in an ice bath bowl of ice and water after steaming. — **Step 3: Shock broccoli ice water to stop the cooking process and keep the florets bright green and crisp. Dry on a clean kitchen towel.**

Mayonnaise, vinegar, and honey in a glass bowl with a stainless steel whisk. — **Step 4: Whisk together mayo, vinegar, and honey in a small bowl for the creamy dressing.**

While the broccoli is briefly steaming then chilling, start cooking the bacon. Either chop the bacon strips crosswise into pieces before frying or fry the strips whole, then chop or crumble.

Cooking bacon pieces in a black iron skillet golden brown. — **Step 5: Fry bacon pieces or strips until crisp and browned.**

Draining crisply cooked bacon on paper towels. — **Step 6: Drain bacon on layers of paper towels on a baling sheet or plate.**

Chef's tip on red onions: If you find red onions too strong, after chopping, add them to a small bowl of ice water and soak for a few minutes, then drain and dry before using. This helps to temper the bite of red onions.

Serving Suggestions

All of the components for a crunchy broccoli salad are easily prepped ahead and refrigerated until serving time. I do them ahead and package individually, then toss to serve and add the dressing. It's a good meal prep vegetable salad, just package the dressing in small separate containers.

If you don't think you'll eat the whole batch, dress only what you'll need and refrigerate the rest in an airtight container for up to 4 days.

Crunchy broccoli salad is great with just about anything such as grilled steaks, burgers, these oven baby back ribs, and grilled lemon chicken.

Broccoli Bacon Salad in a white bowl for serving.

Recipe FAQs

How do I make the broccoli tender but still crunchy?

To keep the broccoli tender but crunchy, steam or boil it briefly then immediately shock it in ice water, drain and dry. Shocking in ice water, also called an ice bath, stops the cooking process and keeps the broccoli crisp and bright green. The culinary technique is called blanching. Watch the timing on cooking the broccoli. It's done when you can just pierce it with the tip of a sharp paring knife. You want it crisp tender, not soft.

What are some variations of broccoli salad?

To keep broccoli salad interesting, try these fun ideas. Add small cubes of cheddar cheese, vary the dried fruit swapping raisins for dried cranberries or golden berries, use different nuts and seeds, add grated carrot for color, or finely chopped red bell peppers.

Can I make a broccoli salad vegan?

To make a broccoli salad vegan, skip the bacon and use a vegan mayonnaise. Add nuts and seeds for more texture and interest. For more color, add grated carrot or red or orange bell peppers.

More Great Vegetable Side Dishes

Versatile, there are so many ways to prepare them. Hot or cold, salads or sides, try some of these side dish recipes to change things up. You might find some new favorites. Check out the vegetable recipes index page for more inspiration.

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

Originally published in August 2019

📖 Recipe

Old Fashioned Boston Baked Beans

06/19/2023 by Sally Cameron 17 Comments

If you've never made old-fashioned Boston baked beans, you're in for a treat. Sweet, savory, and rich with smoky flavor from bacon and molasses, this classic American side dish is slow-cooked comfort at its best. It takes time, but most of it is hands-off, and the deep flavor is worth it. Soak the beans the night before, then let them bake low and slow until tender and rich. Short on time? I've included a shortcut using canned beans that still delivers fantastic flavor.

A gray dutch oven filled with deep brown Boston baked beans.

Making Boston baked beans from scratch takes longer than starting with canned beans, but the work is simple and spread out: soak, simmer, then bake. Most of the time is hands-off, and the deep homemade flavor is worth it.

Boston Baked Beans Recipe Snapshot

Classic American side dish - Perfect for summer cookouts, BBQs, potlucks, and holiday tables.
Rich sweet-savory flavor - Slow-baked with molasses, mustard, onion, and smoky bacon.
Vegetarian option - Skip the bacon for a meatless version.
Step-by-step guidance - Clear instructions walk you through soaking, simmering, and baking.
Canned bean shortcut - A faster option for days when time is tight.

Looking for a faster bean salad? Try my three-bean salad or summer white bean salad. Both use pantry-staple canned beans and come together in minutes.

Ingredients You'll Need

Ingredients for Boston baked beans ready to go on the counter.

I've taken a few liberties with the traditional recipe, like using creamy Dijon mustard instead of dry mustard and adding smoked paprika (optional), but the result is a pot of baked beans with incredible depth of flavor.

Dried beans - Navy beans are the classic choice for Boston baked beans. Use dried beans for the from-scratch version, or see the canned bean shortcut in the recipe notes.
Bacon - Thick-cut bacon replaces the traditional salt pork or ham hock, adding rich smoky flavor.
Bacon fat or oil - After cooking the bacon, use a little of the rendered bacon fat to sauté the onion for extra flavor. If you prefer, or if the bacon fat was discarded, use olive oil or avocado oil instead.
Onion - Yellow or brown onion adds sweetness, moisture, and savory depth.
Garlic - Adds another layer of savory flavor.
Molasses - Essential for authentic Boston baked beans. I use mild unsulphured molasses, which gives the beans their signature sweetness and deep color without the bitterness of blackstrap molasses.
Brown sugar - Light brown sugar adds a touch more sweetness. You can also use a golden monk fruit blend to reduce the sugar.
Ketchup - I prefer unsweetened ketchup, but your favorite brand works too.
Mustard - Dry mustard is traditional, but creamy Dijon adds both flavor and body to the sauce.
Apple cider vinegar - Balances the sweetness and brightens the finished beans.
Smoked paprika - Optional and not traditional, but it adds a subtle smoky note that complements the bacon.
Bay leaf - Adds gentle background flavor as the beans bake.

For simmering the beans: I add onion, carrot, celery, garlic, fresh thyme sprigs, and a bay leaf to the cooking water. It's an extra step, but it subtly seasons the beans from the inside out and adds another layer of flavor.

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

Chef's Note: Why Do Bake Beans So Long?
Wonder why baked beans need hours in the oven, even when you start with cooked or canned beans? It's not just about cooking them until tender. The long, slow bake develops deep flavor and a rich, glossy sauce. As the beans bake, the sugars in the molasses and ketchup caramelize, the acidity mellows, and the sauce thickens into that classic sticky consistency you can't get from a quick stovetop simmer. If you have the time, it's worth every minute.

Substitutions and Variations

Dry mustard - Use 1 teaspoon dry mustard instead of 1 tablespoon Dijon.
Dried bean options - Navy beans are classic, but Great Northern, cranberry, Marcella, Alubia Blanca, or Yellow Eye beans (heirloom bean varieties) work well too.
Canned beans - Use navy beans, Great Northern beans, or borlotti beans, the Italian name for cranberry beans.
Vegetarian or vegan - Omit the bacon and use olive oil or avocado oil to sauté the onion.
Add ginger - Add jarred ginger puree or finely grated fresh ginger, sautéed with the onions.
Make it an entrée - Add browned ground beef or turkey, or chopped cooked chicken sausage.
Add balsamic - A splash of good balsamic vinegar adds depth and balances the sweetness. I usually add balsamic to mine.

Chef's Tip: Why soak beans? Soaking hydrates dried beans, softens their thick outer skins, helps them cook more evenly, and speeds up the cooking process. Adding kosher salt to the soaking water, which is a simple brine, seasons the beans more evenly and improves flavor. Soaking and brining also help reduce split or burst beans. For most dried beans, it's worth the extra step.

How to Make Boston Baked Beans From Scratch

Start here if using dried beans

Rinsed navy beans soaking in water in a clear container with a lid.

Rinse beans in cold water and soak overnight. Use double the water as beans. Add 1 tablespoon of kosher salt per quart of water.

Soaked small white beans drained in a silver colander.

Drain beans and rinse well, discarding the salty brining water.

Soaked beans in a pot with aromatics for flavoring, ready to cook.

Add the soaked beans to a large heavy pot like 5 ½ quart Dutch oven with a tight fitting lid. Cover with a few inches of water. Bring to a boil, boil 10 minutes.

Simmered beans ready for baking in a Dutch. oven

Turn the heat down and simmer beans until tender, about 1 hour. Add hot water from a tea kettle as needed. You want tender beans for baking. Remove the vegetables and drain saving the cooking liquid (bean broth).

Start here if using canned beans

Note: Omit bacon step for vegans or vegetarians and use olive oil to cook onion and garlic.

Step 1: Chop bacon crosswise into pieces and add to the same pot.

Golden, cooked bacon strips in a heavy pot.

Step 2: Cook bacon until crisp and golden. Drain the bacon from the fat, reserving the bacon fat.

Cooking onions in bacon fat in a heavy pot on the stovetop.

Step 3: Add 2 tablespoons of bacon fat back to the pot. Add chopped onion and cook until soft and golden; add the garlic and cook 1 minute.

Pouring red ketchup into brown molasses and beans in a pot.

Step 5: Stir in the paprika, brown sugar and vinegar and stir until sugar is melted.

Navy beans ready for baking covered in molasses sauce.

Step 6: Stir in the beans, bacon, cover the pot with the lid and bake beans for approximately 3 hours t 325°F.

Baked beans after 1 hours of baking with a crust.

Step 7: Every hour, stir in a little bean broth (or water) when the level is low, as beans cook down and concentrate. Keep them a little juicy.

Beans finished baking, now a deep rich brown color.

Step 8: The finished beans, creamy, saucy and richly flavored. Save extra bean broth.

A gray pot of savory sweet dark brown baked beans with a wooden spoon.

How to Quick Soak Dried Beans

If you forgot to soak the beans overnight, use the quick-soak method. Rinse the beans well in a colander under cold water, discarding any broken beans or debris.

Place the beans in a large heavy pot, such as a Dutch oven, and cover with fresh water by several inches. Add 1 tablespoon kosher salt. Bring to a boil and cook for 2 minutes. Turn off the heat, cover, and let the beans stand for 1 hour. Drain and rinse, then proceed with the recipe.

Serving Boston Baked Beans

Boston baked beans are a classic side dish for burgers, hot dogs, grilled chicken, or smoked baby back ribs with homemade BBQ sauce. For a summer barbecue menu, serve them with:

Potato salad - a no-mayo red potato salad or my French potato salad.
Fresh homemade coleslaw.
Summer green bean salad with corn and tomatoes.
A big green salad
Corn on the cob

Taste and adjust - If the baked beans taste a little too sweet, stir in an extra splash of apple cider vinegar. If you'd like them sweeter, add a little New England maple syrup; it's a natural partner for the molasses and brown sugar.

A small bowl of deep brown Boston baked beans with a blue checked towel and spoon.

Reheating Tips

If making baked beans a day or two ahead, cool them properly, then refrigerate covered. Baked beans firm up as they chill, so stir in a little reserved bean broth or water before reheating if you want them looser and creamier.

Oven - For a whole pot, stir in a little reserved bean broth or water if needed. Cover and reheat in a 325°F oven for about 1 hour, or until the beans reach 165°F.

Stovetop - Stir in a little reserved bean broth or water, cover, and warm over low heat, stirring occasionally so the bottom does not scorch.

Microwave - Reheat individual portions, covered, at 70% power until hot.

Freezing

If you're going to the effort, consider making the full batch and freezing leftovers in individual portions, such as in Souper Cubes. Baked beans freeze beautifully for up to 3 months and reheat well for quick sides on busy nights.

Recipe FAQs

What makes Boston baked beans different?

Boston baked beans are traditionally made with molasses, which gives them their deep color, rich sweetness, and classic New England flavor. Molasses is a thick, dark syrup from the sugar-refining process and is also what gives brown sugar its color and flavor.

Why are my Boston baked beans hard?

Beans can stay hard if they are old, overly dried out, or improperly stored. Hard water, especially water high in calcium, can also prevent beans from softening. For best results, use fresh dried beans and filtered water.
If you're concerned your beans are old, add ¼ teaspoon baking soda to the soaking water. Don't use too much, or the beans can become mushy.

More Terrific Summer Side Dish Recipes

Need more ideas for summer menus? Here are a few for the grill and side dishes too. For more inspiration see the side dishes category.

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

📖 Recipe

Gluten-Free Banana Muffins (Dairy-Free)

04/24/2025 by Sally Cameron 3 Comments

These gluten-free banana muffins are tender, moist, and full of real banana flavor-everything you want in a great banana muffin. They're also naturally dairy-free, and you can add chocolate chips (as pictured) or keep them classic. Blend the bananas for an extra-smooth batter, then stir everything together by hand in one bowl. They're quick to make, bake up fast, and freeze beautifully.

Banana chocolate chip muffins on a small plate with muffins in tulip paper wraps behind.

Whether you're baking for weekday breakfasts, lunchbox treats, or stocking the freezer, these moist gluten-free banana muffins are a delight-sweet but not too sweet, light yet satisfying. Blending the bananas in a blender makes prep easier than using mashed bananas, and they freeze beautifully for make-ahead convenience

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Why You'll Love Gluten-Free Banana Muffins

Easy breakfast or snack - Perfect with coffee or on the go.
Great for special diets - Naturally gluten-free and dairy-free.
Freezer-friendly - Bake once, stash extras for busy mornings.

For more gluten-free muffins, try these tender carrot cake muffins (dairy-free too).

Ingredients You'll Need

Ingredients for chocolate chip banana muffins on a marble counter.

Gluten-free flour blend - I use King Arthur Measure for Measure; xanthan included. Other GF blends will probably work, I just have not tested them. For GF blends that have no xanthan gum, add ¼ teaspoon.
Baking soda - Leavening agent, helps muffins rise and brown.
Baking powder - Leavening agent, aluminum-free for clean taste; for a lighter, fluffier crumb.
Ripe bananas - Ripe bananas with brown spots add natural sweetness, moisture.
Golden brown sugar - Adds rich flavor and keeps the muffins soft and tender.
Eggs - Bind the batter and provide structure.
Vanilla extract - Rounds out the flavors, pairs perfectly with banana and chocolate.
Melted coconut oil - For moist, dairy-free muffins; avocado oil is a good substitute.
Mini chocolate chips (optional) - Add sweetness in every bite and distribute evenly; use dairy-free if needed, and semisweet or dark chocolate.

Please see the recipe card for measurements and sea salt.

Need another muffin recipe? Try these GF zucchini muffins!

Chef's tip on how to ripen yellow bananas: Place bananas in a paper bag with an apple, another ripe banana, or an almost ripe avocado, and loosely fold the top. The ethylene gas speeds ripening more naturally.

Substitutions and Variations

Use flax egg if you're egg sensitive.
To reduce sugar and net carbs, use golden monk fruit/allulose blend (this is usually how I bake them and they are terrific).

For an easy chocolate chip meringue cookie, try these old fashioned Forgotten Cookies.

Chef's tip on choosing bananas: Use ripe bananas that yield to gentle pressure and have plenty of brown spots. It does make a difference in banana muffins, as I've tested for banana ripeness. The riper they are, the sweeter and more flavorful your muffins will be. Just don't go too far-overripe bananas that are completely black and totally squishy can make the batter too wet and affect the texture.

How to Make Gluten-Free Banana Muffins

Pre-heat oven to 350°F and line a muffin pan with paper liners or spray them with avocado oil. I used these cute tulip cupcake paper liners that give the muffins a bakery look.

Photos showing the first four steps of making chocolate chip banana muffins.

Add bananas, brown sugar, eggs, vanilla, oil to a blender.
Puree briefly until smooth on low to medium speed.
Whisk dry ingredients until blended.
Pour wet ingredients into dry and stir banana mixture until smooth with a flexible spatula. Fold in chocolate chips. Rest batter 15 minutes.

Chocolate chip banana muffin batter portioned into baking cups.

Muffins finished baking and cooling on a wire rack on the counter.

5. Portion banana muffin batter into paper baking cups, using a ¼ cup measure or a #16 disher/scooper. Sprinkle extra chips on top if desired.

6. Bake muffins for 25-28 minutes until a toothpick or cake tester comes out clean. Remove to a wire rack and allow to cool.

Chef's tip: rest your gluten-free batter. Resting gluten-free muffin batter for 15-20 minutes before baking gives the flours-especially rice flour, sorghum, or other whole-grain and starch-based blends-time to fully hydrate. This improves texture, reduces grittiness, and helps create a more tender, cohesive crumb. It's worth the extra few minutes.

Serving Suggestions

Gluten-free banana muffins are great for a quick breakfast on the go or a morning or afternoon snack. Pack a couple for travel or a lunchbox. These muffins are nice with coffee or tea, spread with a little almond butter for extra protein. Of course sweet butter or coconut butter is good too!

For storing and freezing, see the recipe card notes.

Recipe FAQs

Can I make these muffins without eggs?

For egg-free banana muffins try an egg replacer. Texture may be slightly different. For chia eggs, use 1 T chia + 2 T water per egg and let stand to gell for 10-15 minutes. For flax eggs, use 1 T ground flax meal with 3 T warm water per eggs, let it stand 5-15 minutes.

Can I make banana muffins with no added sugar?

Yes, for no sugar banana muffins, use golden monk fruit/allulose blend instead of brown sugar.

Can I use regular-sized chocolate chips?

Yes, though mini chips distribute more evenly. Use what you prefer.

More Baking Recipe

Love to bake? Try some of these easy baking recipes that taste so good no one will ever know they are gluten-free. Have extra chocolate chips? Make a batch of the peanut butter oatmeal protein balls, a no-bake recipe.

Did You Make This Recipe?

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

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A batch of chocolate chip banana muffins in tulip baking papers on a cooling rack.

Garlic Roasted Tomatoes with Thyme

09/08/2023 by Sally Cameron 12 Comments

Sweet, jammy, and full of rich, garlicky flavor, these easy garlic roasted tomatoes with thyme are a summer staple. Just toss cherry tomatoes or grape tomatoes with olive oil, garlic, and herbs, then roast until caramelized and bursting with flavor. Ready in about 30 minutes, they're incredibly versatile-perfect for tossing with pasta, piling on toast, or spooning over grilled meats. Once you make a batch, you'll want them on hand all season long. Scroll down for 10 delicious ways to use them.

A bowl of colorful oven roasted tomatoes with thyme leaves and golden crostini.

Roasting transforms tomatoes from bright and juicy to deep, jammy, and intensely flavorful. The heat concentrates their natural sweetness, while garlic, olive oil, and plenty of fresh thyme infuse every bite with rich, savory depth. It's one of the simplest-and most delicious-ways to use sweet summer tomatoes, and once you try garlic roasted tomatoes you'll never look at raw tomatoes the same way again.

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Why You'll Like This Recipe

Perfect for tomato season - A simple way to use cherry or grape tomatoes at their peak.
Big flavor, minimal effort - Just olive oil, garlic, and herbs.
Versatile - Toss with pasta, spoon over toast, add to bowls or salads.
Freezer-friendly - Make a big batch and save some for winter.

Recipe Ingredients

Simple ingredients for simply fantastic flavor-filled garlic roasted tomatoes.

Ingredients for roasted cherry tomatoes on the counter in glass bowls.

Tomatoes - Cherry and grape tomatoes are ideal for roasting; they caramelize beautifully and hold their shape. Roma (plum) tomatoes work too, but may require a longer roast time. Always choose ripe tomatoes for the best flavor.
Olive Oil - Use a good-quality, fruity extra virgin olive oil to coat the tomatoes and help them roast evenly.
Garlic - Fresh garlic cloves are best. Use a microplane to grate the garlic finely so it melts into the mixture without any sharp bites.
Herbs - Fresh thyme is my go-to, but rosemary works well too.

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

For more tomato recipes try this roasted tomato sauce or this tomato chutney recipe.

Substitutions and Variations

For a South of France twist, add a teaspoon of dried Herbs de Provence to the mix.
No fresh herbs? Use ⅓ the amount of dried herbs, or about 2 teaspoons. Add the dried herbs to the olive oil and let them stand for a bit to soften and rehydrate before mixing.
Use mixed colored tomatoes like yellow, red, orange, and purple.

Recipe Instructions

Line a half sheet baking tray with parchment or foil to start, then prep your ingredients. Note: smaller tomatoes roast faster so watch your timing.

Cutting cherry tomatoes in half for roasting on cutting board. — **Step 1: Halve the tomatoes.**

Chopping fresh thyme leaves on a cutting board. — **Step 2: Chop the thyme leaves.**

Zesting garlic fine into a bowl of cherry tomatoes for roasting. — **Step 3: Add thyme, finely chop or zest garlic, add oil, salt.**

A glass bowl filled with colorful cherry tomatoes tossed with herbs and garlic. — **Step 4: Mix gently.**

A baking tray of fresh cherry tomatoes ready for the oven. — **Step 5: Arrange tomatoes cut side up on aluminum foil or parchment paper lined sheet pan in a single layer and roast.**

Cherry tomatoes after roasting on baking tray, browned and jammy.

Chef's Tip: Baking parchment paper is an indispensable kitchen tool. Find it at the grocery store in rolls or buy packages of pre-cut sheets at cooking stores and online. Use the heavier rolled parchment for making chicken baked in parchment and the thinner pre-cut sheets to line baking sheets for recipe such as these roasted cherry tomatoes.

10 Ways to Use Garlic Roasted Tomatoes

What dishes can I use garlic roasted tomatoes in? Here are 10 things to do:

Top roasted halibut or any grilled fish for a rich, savory finish
Add flavor to boneless, skinless chicken breasts with a spoonful on top
Stir into risotto or quinoa for a burst of color and richness
Stuff into portobello mushrooms with goat cheese for a meatless main or appetizer
Spread on toasted baguette with soft goat cheese and finish with balsamic or Parmesan
Toss with pasta and zucchini noodles for an easy, elegant meal
Spoon into omelets or use as an omelet filling for a savory upgrade
Top green beans or roasted asparagus with a few spoonfuls for a colorful side
Use as a pizza topping with mozzarella and fresh basil
Swap them for bell peppers in this summer corn succotash recipe.

Garlic roasted tomatoes will last a week in the refrigerator in an airtight container or freeze in a flat layer in a freezer bag with the air pressed out. Be sure to label and date.

Zucchini noodles with roasted tomatoes in a bowl.

Recipe FAQs

Can I roast different types of tomatoes?

Yes, you can roast different types of tomatoes. Choose tomatoes that are of uniform size for even roasting. The larger the tomatoes and the juicier they are, the longer it will take. Cherry tomatoes and grape tomatoes work very well.

What's the best temperature and cooking time for garlic roasted tomatoes?

I've found that the best temperature for oven roasted tomatoes is between 375°F and 400°F. Factors in timing include the size of the tomatoes, the juiciness of the tomatoes, and whether you are using convection mode or standard mode in your oven. Check them as they roast and follow your nose. When you smell them they are likely done or close to being done. Check them at 20 minutes (for cherry and grape varieties) and go from there depending on how jammy you want the tomatoes.

What dishes can I use garlic roasted tomatoes in?

Here are 10 ways to use oven roasted tomatoes. 1) Toss with pasta 2) Fold into and omelet or serve with scrambled eggs 3) Stuff portobello mushroom caps (sans gills) with goat cheese and oven roasted tomatoes 4) Serve over roasted or grilled vegetables such as asparagus or zucchini 5) Stir into Risotto or rice 6) Spread on crisp crostini as an appetizer 7) Top a pizza 8) Top baked or roasted fish like salmon, halibut or cod. 9) Give delicious life to plain boneless skinless chicken breasts 10) Swap them for fresh tomatoes in many dishes for more depth of tomato flavor.

What's the difference between oven roasted tomatoes and dried tomatoes?

The short answer is temperature and timing. Oven roasted tomatoes are usually baked at temperatures between 375°F - 400°F for around 25 minutes depending on the size of the tomatoes. Oven-dried tomatoes are baked or dried at a very low temperatures such as 250°F for much longer times, often a couple of hours. And the results are different too; different texture and flavor. Both delicious and super usable in tons of recipes.

More Easy Summer Recipes

While summer is still here, try these terrific summer recipes or check out the Labor Day recipe ideas category.

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Cottage Cheese and Egg Bake

05/06/2025 by Sally Cameron 3 Comments

Hearty, savory, and packed with protein, this naturally gluten-free Cottage Cheese and Egg Bake is everything you want in a make-ahead morning meal. Eggs, cottage cheese, quinoa, broccoli, mushrooms, and Parmesan come together for an easy breakfast bake that's perfect for brunch, a holiday breakfast, or breakfast-for-dinner. Assemble the night before, bake in the morning if desired.

A golden baked breakfast casserole with eggs, mushrooms, broccoli, and quinoa in a white baking dish.

If you're looking for an easy, hearty cottage cheese egg bake recipe, here you go. Eggs, cottage cheese, quinoa, and sautéed veggies get the day started right. Serve it up with fresh fruit or berries, and some good hot coffee or tea.

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Cottage Cheese and Egg Bake Recipe Highlights

Easy to prep ahead and bake in the morning.
Something more special for a holiday or weekend breakfast.
Gluten-free, high protein, and low carb to keep you going.
Think of it like a crustless quiche.

For a hearty side dish, try these air fryer red potatoes. You can make them in the oven too.

Ingredients You'll Need

Ingredients for a breakfast egg casserole in prep bowls on the counter with mushrooms, broccoli, and quinoa.

Butter - I use unsalted butter to control the salt in the recipe.
Onion - Yellow, white, or brown onions all work well.
Herbs - Fresh Italian (flat-leaf) parsley adds flavor, and fresh or dried thyme.
Garlic - Adds depth and savory aroma, use garlic powder or fresh.
Quinoa - Use white quinoa or tri-color quinoa; cook and cool before using.
Mushrooms - White or brown mushrooms (like cremini) both work.
Broccoli - Use fresh broccoli crowns and trim into small florets.
Eggs - Large eggs, preferably at room temperature.
Red pepper flakes - Optional, for a touch of heat.
Cottage cheese - Full-fat offers more flavor, but low-fat also works.
Parmesan cheese - Adds nutty, salty richness to the casserole.

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

For another easy, eggy, breakfast option, make this ham and cheese frittata.

Substitutions and Variations

Dairy-free option - There are some plant-based cottage cheese alternatives on the market, but since I haven't tested them in this recipe, I can't guarantee the results. If you try one, let me know how it turns out. And use a vegan Parmesan-style cheese.
Cheeses - Try buttery grated Monterey Jack, grated cheddar cheese, or gruyere.
Add meat - Stir in up to ½ cup of browned and crumbled pork sausage, chicken sausage for extra flavor. It's a great way to add a savory note.

These buttery baby dutch yellow potatoes are another good side dish for a bigger meal.

How to Make a Cottage Cheese Egg Bake

This cottage cheese and egg bake can be made the night ahead, covered with plastic wrap, refrigerated, and baked the next morning if desired.

Cook and cool the quinoa ahead of time. Spray your baking dish with cooking spray. Pre-heat the oven to 350°F if baking right away.

White onions sauteeing a a black steel pan.

Saute the onions in butter until soft. Add the to the casserole dish.

Nicely browned sauteed mushrooms in a stainless steel pan.

Saute mushrooms in butter until browned and moisture is mostly gone.

Bright green broccoli florets in a steamer basket.

Steam broccoli florets until tender, 2-3 minutes.

Cooked chopped broccoli on a black cutting board.

Chopped the cooked broccoli

A white baking dish filled with broccoli, mushroom, quinoa, and herbs for a breakfast casserole.

Add the veggies, quinoa, and herbs to the dish and mix together.

Egg, cottage cheese, and parmesan cheese in a blender ocntainer.

Briefly blend the cottage cheese, eggs, half of the parmesan, salt & pepper on low (NOT on high as it whips in too much air).

Gluten free breakfast casserole ready to bake in the oven.

7. Pour the egg mixture over the veggies. Sprinkle rest of the parmesan on top evenly.

Golden baked breakfast egg casserole done and cooling on the stovetop.

8. Bake the egg casserole at 350°F on the middle rack of the oven for 45-50 minutes until light golden and firm to the touch.

Serving Suggestions

Allow the the egg bake to cool a few minutes, then slice into individual pieces.

To finish off your menu, add some berries, sliced melon or a fresh fruit salad. A little crisp bacon on the side is nice if your family loves bacon. If you're serving more for brunch, lunch, or even dinner, add a tossed green salad.

Garnish with a dollop of sour cream, chopped parsley, or chopped green onions if desired or more parmesan.

A piece of gluten free breakfast baked egg casserole on a white plate with a silver fork.

Recipe FAQs

Can I swap the cottage cheese for another cheese?

You can use ricotta cheese for a similar texture, or use more shredded cheese if you prefer. Just note it may change the protein content and texture slightly.

Is it vegetarian?

Yes, if you use vegetarian-friendly Parmesan or omit it. Always check cheese labels if you're cooking for strict vegetarians. Otherwise, regular parmesan may be fine.

Can I add meat to this casserole?

Absolutely-cooked crumbled bacon, finely chopped leftover ham, or cooked, drained, chopped sausage all work well. Try Italian sausage, turkey sausage, maple sausage, or even a mild breakfast sausage for different flavor profiles. Just chop and mix in with the vegetables, but don't overdo the quantities. Use no more than ½ cup. I like using fully cooked sausage-it's easy to dice and stir in without extra prep.

Can I make this casserole ahead of time?

Yes! Assemble it the night before, cover and refrigerate. Let it sit at room temp for 30-45 minutes before baking in the morning. It works great.

More Delicious Breakfast Recipes

Here are more great recipe ideas for terrific breakfasts. And if you need something quick and healthy, check out the smoothies recipes.

Did You Make This Recipe?

If you make this gluten free breakfast casserole, 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.

This recipe was originally published 4/3 2017 and if you are looking for that recipe version, comment and I will send it to you.

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Homemade Everything But the Bagel Seasoning

04/28/2025 by Sally Cameron Leave a Comment

This easy DIY everything but the bagel seasoning skips the salt but keeps all the savory crunch you love. Made with sesame seeds, poppy seeds, dried garlic and onion, it's endlessly versatile and perfect for sprinkling over eggs, avocado toast, hummus, salads, or roasted veggies. Salt separately to your taste or skip for no salt, and check out the fun variations!

A small white bowl filled with homemade everything bagels seasoning and a white spoon.

I love making my own seasoning blends-it gives me full control over the ingredients and makes it easy to customize with fun variations. Whether you want to skip the salt, add a little spice, or try something new like chia seeds or citrus zest, homemade blends are the way to go. And that includes everything but the bagel seasoning! Skip Trader Joe's and make your own.

Ingredients You'll Need

Small glass prep bowls with seeds, minced garlic and onion to make everything bagel seasoning.

Sesame seeds - A mix of white and black sesame seeds adds color and classic nutty crunch. Use raw, not toasted, unless you want a deeper flavor.
Poppy seeds - Tiny but bold, poppy seeds add that signature texture and a mild nuttiness.
Dried minced garlic - Adds bold, savory flavor with satisfying crunch. Don't substitute with garlic powder here.
Dried minced onion - Slightly sweet and aromatic, this adds a key layer of flavor. Also labeled onion flakes.
Chia seeds (optional) - For extra crunch and visual interest, chia seeds blend in well without altering the flavor. Not traditional but delicious.
Salt (optional) - If adding, use a flakey sea salt or kosher salt, or coarse sea salt for the texture.

Please see the recipe card for measurements and salt.

Substitutions and Variations

Want a bagel blend with a bit more interest? Try these variations to take it to the next level:

Sesame seeds - Use all white or all black depending on what you have.
Want spice? Add crushed red pepper flakes, Aleppo pepper for heat, or Urfa chili pepper for an earthy smoky addition.
Toasty version - Lightly toast the sesame seeds before mixing for a deeper, nuttier flavor.
Citrusy twist - Add a pinch of dried lemon zest or sumac.
Love fennel? Add fennel seeds.
Nigella seeds - Has a lightly oniony, nutty taste that fits well into the flavor profile alongside sesame seeds, poppy seeds, dried garlic, and dried onion.

Chef's tip: Leaving out the salt allows you to control the final seasoning of your dish. Salt separately to match the recipe or dietary needs, or add a little salt to the everything bagel recipe.

How to Make Everything Bagel Seasoning

Combine all ingredients in a small bowl.
Stir or shake to mix well.
Store in an airtight jar or spice container for up to 3 months at a cool room temperature.

Serving Suggestions

Here are a few of my favorite ways of using everything but the bagel seasoning:

Sprinkle over avocado toast, cottage cheese, or scrambled eggs.
Stir into Greek yogurt or sour cream for an easy dip or spread.
Use as a seasoning for sesame crusted salmon or chicken before baking.
Toss with roasted vegetables (great over asparagus and broccoli).
Mix into sautéed greens (like spinach) for crunch.
Sprinkle on salads, grain bowls, or even over hummus.
Use to top homemade crackers, flatbreads, or baked rolls.
Add a pinch to cream cheese and smoked salmon on a rice cake or bagel alternative.

Recipe FAQs

Can I make everything bagel seasoning without salt?

Yes! This version is salt-free so you can control the seasoning in your final dish. Add salt to taste when using it or stir in coarse salt if you want a salted batch.

Can I use garlic or onion powder instead of minced or flaked?

You can, but the texture and flavor won't be the same. Powdered versions blend in rather than stay crunchy and visible.

What's the best salt to use if I want to add some?

Use coarse kosher salt or flaky sea salt. Fine salt tends to settle and clump, while coarse salts mix better and give more texture.

More Recipes with Homemade Seasoning

Whether it's a simple taco seasoning, a blackening seasoning, an all purpose bbq dry rub, or a brine for turkey, check out these recipes for homemade seasonings (with more recipe to come).

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

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Small bowl of homemade everything but the bagel seasoning with seeds, garlic, and onion.

Everything Bagel Recipe

Sally Cameron

Everything bagel is good on just about everything! So easy to make at home and oyu control the ingredients, including salt - no salt or as much as you prefer.

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Prep Time 5

Total Time 5

Course condiment, Seasoning

Cuisine American

Servings Yield ¾ cup

Calories 15 kcal

Ingredients

▢ 2 tablespoons raw white sesame seeds
▢ 2 tablespoons raw black sesame seeds
▢ 2 tablespoons poppy seeds
▢ 2 tablespoons minced garlic/garlic flakes
▢ 2 tablespoons minced onion/onion flakes
▢ 2 tablespoons chia seeds black or white, optional
▢ ½ teaspoon sea salt optional

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Instructions

Add everything to a glass jar, add a tight lid and shake well.
Store in a cool dark place for up to 6 months for the best flavor and freshness.

Notes

Ways to use

Sprinkle in cottage cheese and over roasted vegetables, in salads.
Add to a toasted bagel or toasted bread smeared with cream cheese.
Use to top avocado toast for flavor, color and texture.

Variations

Sesame seeds: Use all white or all black depending on what you have.
Want spice? Add crushed red pepper flakes, Aleppo pepper for heat, or Urfa chili pepper for an earthy smoky addition..
Toasty version: Lightly toast the sesame seeds before mixing for a deeper, nuttier flavor.
Citrusy twist: Add a pinch of dried lemon zest or sumac.

Nutrition

Serving: 1teaspoonCalories: 15kcalCarbohydrates: 1gProtein: 0.5gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gTrans Fat: 0.001gSodium: 36mgPotassium: 22mgFiber: 1gSugar: 0.1gVitamin A: 1IUVitamin C: 0.3mgCalcium: 23mgIron: 0.3mg

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

Pistachio Crusted Pork Rib Roast

04/04/2025 by Sally Cameron 2 Comments

Looking for a main dish that's easy to make but impressive enough for a special occasion? This oven-roasted pork rib roast checks all the boxes. Juicy and flavorful, it features a bone-in cut with a golden crust of pistachios, garlic, and herbs-perfect for a holiday or any time you want to serve something special. It's easy to do! Let me show you how.

Golden crusted bone-in pork rib roast on a gray platter with parsley leaves.

Make this stunning roasted rack of pork for your next holiday dinner-it's easier than it looks, with a pistachio-herb crust and tender, juicy meat. The crust comes together fast in a food processor. Once the roast is in the oven, it needs little attention. Elegant enough for guests, simple enough for family as Sunday dinner. You're sure to receive rave reviews.

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Why You'll Like This Recipe

Elegant but easy - A holiday-worthy and special occasion pork rib roast.
Flavor-packed crust - Pistachios, garlic, and herbs form a golden crust.
Juicy, bone-in pork - Roasting on the bone keeps the meat tender and flavorful.

If you enjoy pork, try this roast pork tenderloin with Dijon mustard sauce.

Recipe Ingredients

Ingredients for bone-in pork rib roast on a marble counter.

Pork: Bone-in pork rib roast, chine bone removed, also called a rack of pork.
Pistachios: Raw, shelled, unsalted pistachios.
Breadcrumbs: Use either gluten-free seasoned breadcrumbs or regular breadcrumbs.
Herbs: Fresh flat leaf parsley (Italian parsley), and fresh chopped thyme.
Mustard: Both whole grain Dijon and creamy Dijon mustard.
Garlic: Both fresh cloves for the crust, and granulated garlic for the pork for extra flavor on the met.

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

These buttery baby dutch yellow potatoes are a super side dish for this pork rib roast.

Substitutions and Variations

Nuts: Swap the pistachios with walnuts or pecans for a different flavor profile.
Herbs: Add some fresh rosemary, dried rosemary, or sage, all good with pork.
Garlic: No fresh garlic? Use ½ teaspoon garlic powder instead.
Crust-free: Want to simplify? Skip the crust. Brush the roast with good olive oil, then season with salt, pepper, granulated garlic, and dried herbs. It's still incredibly flavorful.

Try these simple whipped sweet potatoes to go along with your pork roast.

Chef's tip for buying a rack of pork: Look for a pork rib roast with a smooth, even fat cap. A thin but solid layer of fat helps the crust adhere beautifully and protects the meat during roasting. A full, bone-in pork rib roast could have 10 ribs (about 9 pounds), great for a big gathering. If you're cooking for a smaller crowd, look for, or have the butcher cut a 5-rib roast which is about 4 pounds. It's worth seeking out pasture raised or heritage pork versus commodity pork for this special dish as it has better flavor.

How to Cook a Pork Rib Roast

Pre-heat the oven to 325°F. Why only 325° when many recipes start with a high temperature? The nut crust needs a lower oven temperature.

Because ovens vary, check on the color of the crust towards the end of roasting. If the top is browning too quickly, loosely tent the roast with aluminum foil to prevent over-browning. This keeps the crust golden without drying it out or burning the nuts and herbs.

Ingredients for pistachio crust in a food processor work bowl.

Add the pistachio crust ingredients to the food processor workbowl.

Pistachios, breadcrumbs, garlic, and herbs processed for a crust for pork roast.

Process until the nuts, herbs, and garlic cloves is fairly fine but still with a little texture. If you do not have a food processor, chop it all by hand.

A 5 bone pork rib roast being seasoned with salt and pepper on a plate.

Pat roast dry with paper towels. If the pork came tied, remove butchers twine. Season both sides and ends of the pork rib roast with salt, pepper, and optionally granulated garlic.

A pork rib roast coated in mustard as a binder for the crust on a white plate.

Mix the two mustards together and brush evenly on the top of the roast. Ready a shallow roasting pan with a rack.

Chef's Tip: For best results, place the pork rib roast on a wire rack set inside your roasting pan to allow air to circulate and help the crust stay crisp. This is what I usually do. Don't have a wire rack? Lay a few celery stalks under the roast to elevate it slightly. Tried it for this time and it worked, but I recommend a wire rack or a silicone roasting rack like this.

A pistachio crusted pork roast ready for the oven in a white casserole dish.

5. Cover the pork rib roast with the pistachio crust, patting it on evenly. Place roast in the oven (conventional setting) until the pork reaches 140°F internally (about 2 hours). It will rise to the perfect pork safe temperature of 145°F as it rests. Be sure to use a wireless or wired digital meat thermometer placed in the thickest part of the meat.

Chef's tip - How to know when it's done. Monitor the internal temperature of the pork rib roast with a meat thermometer. My oven has a built-in probe, but you can use a wireless thermometer like a Meater smart meat thermometer (what I use on my grill), or a wired meat thermometer. I don't recommend using a handheld instant-read thermometer as every time you open the oven to read the temperature you're losing oven heat. If you don't have a wireless or wired thermometer, they are a good investment.

Thick slices of a bone-in pork rib roast on a black cutting board with a slicing knife.

When the pork rib roast is done, allow it to rest for 15-20 minutes, then place it on a cutting board and slice between the ribs with a sharp knife for nice thick pork rib chops. A cutting board with a juice groove helps control the juices.

Serving Suggestions

You'll want to serve something terrific to go with this beautiful pork rib roast! Here are my favorite sides:

Classic creamy riced mashed potatoes are nice against the crisp crust.
Roasted balsamic glaze brussels sprouts, or simple blanched green beans work equally as well.
And be sure to make dessert, like a do-ahead strawberry panna cotta.

Storing and Freezing

Pork rib roast leftovers will last 3-4 days in the refrigerator in an airtight container. Meat should freeze fine except reheating overcooks the pork, so I do not freeze. We use leftovers in tacos! You can also dice it and use it as your protein in an entree salad.

Recipe FAQs

What cut of meat is a pork rib roast?

A pork rib roast, also called a pork loin rib roast or rack of pork, comes from the rib section of the loin. It's the pork equivalent of a beef prime rib and includes the rib bones, making it flavorful and great for roasting.

How many people does a pork rib roast serve?

Plan on about 1 rib (or chop) per person. A roast with 6 to 8 ribs typically serves 6 to 8 people, depending on appetite and side dishes. I've found that the chops are pretty thick so smaller appetites might even share a pork chop, for more servings.

Can I use a boneless pork roast instead?

Yes, but a bone-in roast adds flavor and creates a more impressive presentation. If using boneless, reduce cook time slightly and monitor internal temperature closely. Cook to temperature, not time.

What if my crust starts browning too fast?

Tent the pork roast loosely with foil to prevent over-browning. This helps the crust finish cooking without burning.

Do I need to rest the meat before slicing?

Yes! Let the roast rest 15-20 minutes after removing it from the oven. This allows the juices to redistribute for moist, flavorful slices.

More Roasting Recipes

Roasting is one of the easiest ways to develop deep, delicious flavor-whether you're cooking meat, poultry, seafood, or vegetables. It's mostly hands-off and great for both weeknight meals and special occasions. Here's more roasting recipes.

Did You Make This Recipe?

If you make this pork rib roast, 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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Lemon Meringue Tart Recipe

04/13/2025 by Sally Cameron 1 Comment

This lemon meringue tart is bright, bold, and sure to impress-no rolling pin required. A simple press-in almond flour crust (naturally gluten-free) keeps things easy, while the tangy lemon curd filling is rich and smooth. Billowy swirls of Italian meringue top it off for a stunning finish. It slices cleanly and gets rave reviews from the first bite. It takes a little effort, but it's absolutely worth it-and I'll walk you through it step by step.

A lemon meringue tart with puffs of white piped meringue that's been torched.

This lemon meringue tart is a showstopper dessert-perfect for holidays, spring gatherings, or anytime you want something with serious wow factor. The lemon curd strikes a sweet-tart balance with a rich, smooth texture, and the whole tart is naturally gluten-free. Make it with regular sugar or powdered allulose to suit your needs.

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Why You'll Like This Recipe

Bright lemon flavor, nicely balanced between sweet and tangy.
Cookie style crust is easy to make.
Top with an Italian meringue or skip and use whipped cream.
Make the tart crust a day ahead to make things easier.
It's more refined and elegant than a lemon meringue pie.

Here's a link to my sugar-free lemon curd if you just want lemon curd and not the full tart. And lemon curd is great served with gluten-free pound cake.

Lemon Meringue Tart Ingredients

Ingredients for a lemon meringue tart in prep bowls on a marble counter.

Tart Crust

Almond Flour - Naturally gluten-free almond flour gives the crust a tender, buttery texture.
Coconut Flour - Adds structure and helps the crust hold together.
Sugar - Light brown sugar adds a subtle caramel flavor.
Butter - Use unsalted butter, salted butter can throw off the balance.
Salt - Fine sea salt enhances the flavor of the crust.

Lemon Curd Filling

Eggs - A dozen large yolks for the lemon curd.
Butter - Unsalted butter only for better control over flavor.
Lemons: Either regular lemons or Meyer lemons.
Sweetener - Sugar, either caster sugar (superfine sugar), granulated sugar, or for sugar-free and lower-carb use powdered allulose.
Gelatin - A small amount adds insurance for clean slices and the perfect texture. I use leaf gelatin 170 bloom power, but regular powdered gelatin works too.
Citric Acid Powder - Use only with Meyer lemons, which are naturally lower in acidity. It helps the curd set properly.

For more about leaf gelatin and why I recommend it, read the note in this post on strawberry panna cotta.

Italian Meringue Topping

Egg whites - Use egg whites from the lemon curd filling
Sugar - Superfine sugar is the best for meringue but regular granulated sugar works.
Water - For making the sugar syrup.
Cream of tartar - Provides stability for the meringue.
Sea salt - Just a pinch, that tiny bit balances the sweetness of the meringue.

Chef's tip: Why Italian meringue? It's the most stable of the three types of meringue: French meringue , Swiss meringue, and Italian meringue and holds up beautifully on a lemon meringue tart, plus it torches well, if you want to torch it.

If you love lemon, try this easy blender lemon chicken marinade. It's great for grilling chicken!

Substitutions and Variations

If you run short on time, make it a lemon curd tart with lightly sweetened whipped cream on top and skip the meringue step.

Chef's tip: Almond flour vs. almond meal: Almond flour is made from blanched almonds (no skins) and is finely ground. It gives baked goods a smoother texture and is ideal for crusts, cakes, and pastries. Almond meal is often made from whole almonds (with skins) and is coarser in texture. It can make recipes more rustic or gritty and may affect how the crust holds together. Iuse the superfine

Recipe Instructions

For the step-by-step instructions with photos, click here to see details for how to make the tart crust. You need a 9" tart pan with removable bottom.

Tart Crust

Combine all crust ingredients in a bowl and mix with a fork until it holds together.
Pour crust ingredients into tart pan and distribute with fingers.
Make a strong edge then flat bottom.
Bake 15-17 minutes at 350°F until light golden brown. Cool to fill. Make a day ahead. Wrap and store on counter, fill next day.

Lemon Curd Filling

Photo collage of making lemon curd on the stovetop, with egg yolks, lemon juice, and sugar.

Whisk the egg yolks until smooth, juice and strain the lemons.
Bloom the gelatin in appropriate water 5-10 minutes (see recipe card details).
Over medium low heat, melt the butter, add the lemon juice, add the sugar, whisk until smooth.
Heat the butter mix until hot. Slowly pour it into the eggs whisking continually (called tempering), the pour it all back into the pan. Cook a few minutes, whisking, until you feel it thicken.

Straining cooked lemon curd through a fine sieve.

5. Pour the lemon curd through a fine sieve and immediately add the gelatin and stir until smooth while hot.

Pouring lemon curd into a tart shell from a glass bowl.

6. Cool lemon curd for 15-20 minutes, then pour into the tart shell and bake at 325°F for 15 minutes.

Baked lemon curd tart cooling on a wire rack on the counter.

7. Remove baked tart from the oven. It will still be fairly fluid and jiggly. Cool at room temperature for about 1 hour. It should feel fairly cool to the touch before you transfer it to the fridge. Refrigerate for at least 2 to 3 hours for the cleanest slices. Tart will be fully set with no jiggle.

Italian Meringue

Tool tip - Use an inexpensive digital candy thermometer for making Italian meringue.

Add sugar and water to a small pan and bring to a boil. Do not stir to reduce crystallization of sugar.
Whip 3 egg whites until foamy, then add cream of tartar and whip to soft peaks.
Cook sugar syrup to 246°F - 248°F for Italian meringue.
Immediately remove pan from stove, slowly pour hot syrup into the meringue. Whip on high speed until it cools, 5-7 minutes.

Piping bag filled with Italian meringue ready to be piped onto a tart.

Scoop the meringue into a piping bag fitted with a star tip. Fold the top down to create a collar to make it easier to fill. Pipe as you please onto the cooled tart. Ready to serve or refrigerate for a few hours. If desired torch before serving. It's good both ways.

Chef's tip for perfect meringue: For the best volume and stability, always start with a clean, dry bowl and beaters. Any trace of grease, oil, or egg yolk can prevent the whites from whipping properly. Use a metal or glass bowl (not plastic). Also, room temperature egg whites whip to better volume than cold ones (but it's easier to separate cold eggs).

A lemon meringue tart on a white cake stand with a piece of tart on a small plate in front.

Serving Suggestions

Serve this lemon meringue tart slightly chilled or at cool room temperature. It's perfect on its own, but if you want to dress it up, add a few fresh berries, or a sprig of mint.

Recipe FAQs

Can I make this tart in advance?

Yes. You can make just the crust or the crust with lemon curd filling a day ahead. Save making the meringue for the day you plan to serve.

How long will a lemon meringue tart keep?

The tart is best enjoyed within 1-2 days, as meringue softens over time. Store covered in the fridge and avoid humidity as it softens meringue quickly.

Why Italian meringue?

It's the most stable of the three types of meringue and holds its shape beautifully without needing to be baked-perfect for torching and slicing.

Can I skip the meringue?

If you're short on time, yes-you can top the tart with lightly sweetened whipped cream instead of meringue.

More Dessert Recipes with Lemon

Love lemon? We sure do! If you're a lemon lover, try some of these lemon dessert recipes.

Did You Make This Recipe?

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

📖 Recipe

Creamy Fennel Soup With White Beans

04/17/2025 by Sally Cameron 3 Comments

This easy, creamy fennel soup with white beans is velvety, comforting, and full of mellow, aromatic flavor. Sautéed fennel, onion, and garlic create a fragrant base, while cannellini beans add body and plant-based protein. Finished with a splash of cream and a drizzle of good olive oil, it's a nourishing soup perfect for cool spring days, with easy dairy-free and vegan options included. Serve it as a first course or a light meal and enjoy its comforting goodness.

A gray bowl off creamy pale fennel soup with fennedl fronds and olive oil.

Inspired by French-style vegetable purées (and my garden with a lot of fennel), this fennel soup recipe is mild and creamy with a texture reminiscent of classic potato soup. It comes together in about 45 minutes. The simple, pale color is beautiful in its own way, but garnishes like olive oil, cracked pepper, herbs, or a few fennel fronds add eye appeal and a final pop of flavor.

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Fennel Soup Recipe Highlights

Creamy and comforting - White beans create a naturally smooth texture, like potato soup but with more protein.
Simple and nourishing - Made with clean, everyday ingredients like fennel, onion, broth, and olive oil.
Easy to customize - Finish with your favorite toppings for extra flavor and visual appeal.

For another healthy fresh recipe with fennel, try my fennel and orange salad with orange vinaigrette.

Ingredients You'll Need

Fennel - With its mild, sweet anise flavor, fresh fennel bulb adds subtle depth and aromatic complexity to this creamy soup. Save the fennel fronds for garnish!
Cannellini Beans - Canned white beans keep the recipe quick and easy, while adding body and protein.
Oil - Use extra virgin olive oil or avocado oil.
Onion - White onion or sweet onion work fine and don't overpower the fennel.
Garlic - Fresh cloves provide the best flavor.
Herbs - Tarragon and/or thyme. Use fresh if you have it, but dried works fine.
Broth - Low-sodium chicken broth or vegetable broth.
Cream - A splash of heavy cream makes the soup extra smooth and rich.

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

Substitutions and Variations

Herbs - Use a dried French seasoning blend called Herbes de Provence.
Bean options - Great Northern, navy beans, or small white beans all work just as well in this soup.
Onion swap - Use shallots for the onion.
Vegan or dairy-free soup - Use olive oil of preference, vegetable broth, and canned coconut milk.

Chef's tip on buying fennel: Fennel bulbs vary in size, and how many you need depends on how they're trimmed. Some come with the feathery green stalks still attached, while others are already cleaned up. For this recipe, you'll need about 1¼ pounds of fennel after trimming. That's typically 2-3 medium bulbs. Find it year round in the store and at it's best in fall to early spring.

For another fennel and white bean soup, try this chunky, hearty Tuscan White Bean Soup.

How to Make Fennel Soup

Four steps showing steps for fennel soup, chopping vegetables, sauteing, simmering.

Chop fennel by hand or in the food processor.
Chop onion and garlic by hand or in the food processor.
Saute the fennel, onion, and garlic in oil, add the herbs and cook slowly until softened, 7-10 minutes.
Add the beans and broth, bring to a simmer, turn down heat and cook 12-15 minutes.

Blender container full of pureed pale colored creamy fennel soup.

When vegetables and beans are all soft and flavors blended, puree until smooth in a blender. Do it in two batches if needed. If too thick, add a little more broth to serve.

Serving Suggestions

Pair this creamy fennel soup with a crusty roll or garlic toast to soak up every spoonful. Freshly baked cornbread is another nice option. For a satisfying meal, add a simple green salad on the side. It also makes a great first course for a spring or fall dinner.

For garnishes, try a drizzle of good olive oil, a sprinkle of fresh chopped parsley or chives, a pinch of red pepper flakes, crispy crumbled bacon, or a little grated Parmesan. A spoonful of pesto adds great color and flavor.

A gray bowl of fennel and white bean soup with olive oil and fried shallots.

Storing and Freezing

To store: Let the soup cool completely, then transfer to an airtight container and refrigerate for up to 4-5 days. Reheat gently on the stovetop or in the microwave.

To freeze: This soup freezes beautifully. Store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating. Stir well after reheating to restore the creamy texture. If it gets too thick add a little more broth or milk.

Recipe FAQs

Can I make this soup ahead of time?

Yes! This soup keeps well for several days and actually tastes better the next day as the flavors meld. Just store in an airtight container and reheat gently before serving.

Do I need to remove the fennel core?

Not for this recipe. Since the soup is puréed, the fennel core softens completely as it cooks and blends in smoothly.

Can I use dried beans instead of canned?

Yes, but you'll need to soak and cook them first. You'll need about 1½ cups cooked beans to replace one 15-ounce can. Be sure they're fully tender before adding to the soup.

Does the soup taste like licorice?

No. Fennel has a subtle anise flavor, but once it's sautéed and simmered, it mellows into something more sweet and savory-not overpowering at all. It's delicious.

More Creamy Soups

For more creamy soups, check out these super soup recipes in the soups & stews index.

Did You Make This Recipe?

If you make this fennel soup, 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

Blackened Mahi Mahi (Air Fryer Recipe)

03/31/2025 by Sally Cameron 1 Comment

Dinner doesn't get much easier-or tastier-than this air fryer Blackened Mahi Mahi. With bold Cajun spices and a quick cook time, this healthy seafood recipe is on the table in under 10 minutes. Use my homemade blackening seasoning, recipe included. It's fast, flavorful, and perfect for busy weeknights. No air fryer? Make it stovetop instead.

A shallow gray bowl of colorful coleslaw and blackened mahi mahi filet with lemon wedge.

Since buying my air fryer, it's my favorite way I'm cooking fish because it is so easy and fast! This blackened mahi-mahi tastes amazing, serving with a quick lemon aioli adds brightness and creaminess, balancing out the smokey spicy flavors from the rub. Or just use a squeeze of fresh lemon.

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Why You'll Like This Recipe

Blackened mahi mahi is fast, healthy, and an easy recipe with bold flavor.
The air fryer delivers perfect results in minutes.
Make it with other fish if you can't get mahi.
Serve it simply with a squeeze of fresh lemon juice.
Use the blackening seasoning may ways.

While creamy riced mashed potatoes are a terrific side, for a lower carb side dish try this cheesy cauliflower rice.

Recipe Ingredients

Fish

Mahi mahi - Firm, mild fish filets hold up beautifully to bold blackening spices. Use fresh mahi if you can, or frozen fish fillets that have been fully thawed and patted dry.
Oil - A bit of extra virgin olive oil or avocado oil helps the seasoning stick and promotes a nice crust in the air fryer.
Avocado oil spray - A quick mist on top gives the fish a slight sheen and helps keep it moist during cooking without adding extra oil. Plus, it helps that crust develop a little better in the air fryer.

Blackening seasoning

You can make blackening seasoning as mild or hot as you want by controlling the cayenne or chipotle. Start with a very small amount if you are heat sensitive (like me) and add until you get to the heat level you want. For a shortcut, use a store-bought spice mix.

Smoked paprika - gives the blend its signature color and rich, smoky depth. For a more traditional Cajun flavor, you can swap in sweet paprika.
Granulated garlic powder - An essential flavor component.
Onion powder - Adds savory intensity and balance.
Dried thyme - For herbal notes.
Dried oregano - Common in Cajun and Creole seasoning blends.
Black pepper: A must have in blackened blends.
White pepper - Work with black pepper to layer in heat and sharpness. White pepper adds a subtle complexity-highly recommended if you don't use it.
Cayenne pepper - Delivers that classic Cajun heat. Start with a smaller amount if you're spice-sensitive and adjust to taste.

Please see the recipe card for measurements and salt.

Chef's tip: Blackened or blackening? Blackening is the seasoning blend, blackened is the technique use to blacken the fish.

Substitutions and Variations

No mahi mahi? It's terrific on salmon, or see the FAQ section for more firm white fish options.
Chipotle powder - Adds smoky heat and bold flavor. Not classic, but it's good.
Brown sugar - A small amount adds subtle sweetness and helps create a crust when searing. It's not traditional in blackening blends, but it's a great addition if you enjoy a hint of caramelization.
Use lime juice instead of lemon juice to finish the fish.

Serve air fryer mahi mahi with a side of sweet corn succotash. It's terrific with the Cajun spices.

Chef's tip: Is homemade cajun seasoning the same as blackening seasoning? Cajun seasoning is a general-purpose spice blend, while blackening seasoning is a bolder variation created for the high-heat blackening method made famous by New Orleans chef Paul Prudhomme. It's similar-but spicier and more intense. And it works for more than fish. Try it with chicken and shrimp.

Recipe Instructions

Blackened mahi mahi doesn't get any easier for a fast and terrific dinner. Note - If using frozen fillets, be sure they are completely thawed and patted dry.

A plate of mixed spices making up Cajun blackening seasoning blend.

Blend the blackening spices together and put them in a jar. Pat the fish dry with paper towels.

Two fish filets coated with blackening seasoning in an air fryer basket.

Pre-heat the air fryer to 385°F. When ready, place fish in the air fryer and cook for 7-8 minutes. At half way, give them another quick spray for shine and crust.

Air fryer mahi mahi with a blackening seasoning in the air fryer basket.

Blackened mahi mahi fillets are done when the internal temperature reaches 140°F-145°F, in 7-8 minutes, or until internal temperature reaches 140°F-145°F, in 7-8 minutes.

Chef's note: Mahi mahi is sometimes called "dolphin fish" in parts of the U.S., especially in Florida and along the East Coast. Don't worry-it's not related to dolphins, the beloved marine mammals. The name can be confusing, which is why the Hawaiian name mahi mahi is more commonly used in recipes and stores today.

Serving Suggestions

Serve blackened mahi mahi with lemon wedges, a side of simple white rice or salad. A dollop of lemon aioli is perfect for a creamy finish and good with the smoky seasoning. You can make it in 5 minutes with mayo, lemon juice, zest, garlic, and Dijon.

Sometimes I serve it with a creamy avocado sauce and lime, or this fresh mango salsa. Another option is simply melted butter, as mahi is a lean fish.

A simple, cool, lightly dressed homemade coleslaw.
Crunchy broccoli salad with bacon.
Simple whipped sweet potatoes and use some of the blackening spices in them too!

Leftovers

For the best flavor and texture, enjoy leftover blackened mahi mahi within 1 to 2 days. While cooked fish can technically be stored in the refrigerator for up to 3-4 days, it tends to dry out and lose quality. Store it in an airtight container.

It makes terrific fish tacos! You just need corn tortillas, thinly sliced cabbage, lime wedges, some grated cheese, and maybe avocado. They are delicious!

A shallow gray bowl with coleslaw topped with air fryer mahi mahi with a blackening seasoning.

Recipe FAQs

Can I make blackened mahi mahi without an air fryer?

Yes! You can pan-sear it in a hot large-cast iron skillet over medium-high heat with a little avocado oil (good for high heat) or even grill it. Just be sure to use a high-smoke point oil and get your pan nice and hot to create that signature crust.

What does "blackened" mean in cooking?

Blackening is a cooking technique where food is coated in a bold spice rub and then cooked at high heat, forming a flavorful dark crust. It's not burnt-it's packed with flavor! The seasoning is a blackening seasoning and the technique is called blackened.

Can I use another fish besides mahi mahi?

Absolutely! While mahi mahi is ideal for blackening because of its firm texture and mild flavor, other fish can work too. Salmon is a great alternative with its rich flavor and meaty texture. Halibut, snapper, or grouper are also excellent choices. Cod can be used but is more delicate and may flake apart, so handle it gently, especially if using the air fryer.

Can I make this ahead of time?

Blackened fish is best served fresh, but you can prep the spice rub and coat the fish ahead of time. Store it covered in the fridge and cook when ready.

If you want to make blackened mahi mahi tacos, make it a day ahead, then shred the fish for the tacos, making a fabulous lunch or dinner.

More Fish and Seafood Recipes

For more delicious fish and seafood recipes for your seafood lovers including shrimp, scallops, halibut, salmon, and more, please check out the seafood recipe index.

Did You Make This Recipe?

If you make blackened mahi mahi, 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

Vegetable Rice

03/24/2025 by Sally Cameron 3 Comments

Mixed vegetable rice is a light, colorful Mexican-inspired rice pilaf made with white rice, broth, and a confetti of vegetables like peas, carrots, red bell pepper, and corn. It's flavorful, easy to make, and versatile enough to serve with chicken, fish, tacos, enchiladas, or simple weeknight dinners. This recipe is great for meal prep, make-ahead meals, and freezes beautifully.

A round white bowl filled with colorful vegetables and rice with a serving spoon inside.

I first made this mixed vegetable rice while cooking for a meal delivery for a family at church who loved Mexican flavors. It was one of those "use what you have and make it good" side dishes that turned out better than expected, so I went back, wrote it down, and turned it into a real recipe. It's simple, practical, and the kind of colorful side that works with almost everything.

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Mixed Vegetable Rice Recipe Snapshot

Colorful side dish - Peas, carrots, corn, and red bell pepper make this rice bright, flavorful, and pretty on the plate.
Easy to make - Use a mix of frozen and fresh vegetables for simple prep and good texture.
Better than plain rice - Broth, vegetables, and seasonings turn basic white rice into a more flavorful side.
Meal prep friendly - Make it ahead, refrigerate, or freeze for quick meals later.

If you love Mexican flavors, try this chicken tortilla soup, easily made with leftover or rotisserie chicken.

Ingredients You'll Need

Rice - Use long-grain white rice such as basmati or jasmine. Basmati is my preference because it stays fluffy and separate. Jasmine rice works too, but it is softer, a little stickier, and can clump more.
Oil - Use extra virgin olive oil or avocado oil.
Broth - Chicken broth or vegetable broth adds more flavor than water.
Onion - White onion has a mild flavor that works well in this Mexican-inspired rice.
Garlic - Fresh garlic adds savory depth and a little pungent kick.
Spices - Ground cumin and ground coriander add warm flavor. Add red pepper flakes if you want a little heat.
Tomato paste - Adds depth of flavor and gives the rice a pretty color.
Peas - Petite frozen peas work beautifully and add sweetness and color.
Corn - Frozen corn kernels are easy and add color, sweetness, and texture.
Carrots - Use orange, red, or purple carrots for color, sweetness, and crunch.
Bell pepper - Red bell pepper adds sweetness and bright color, but any color works, including green.
Fresh herbs - Chopped cilantro or parsley adds fresh color and garden flavor.

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

Chef's Tip: Brown Rice vs. White Rice
Brown rice takes significantly longer to cook and needs more liquid, so it won't work as a direct substitute in this mixed vegetable rice recipe. To use brown rice, cook it separately first, then stir it into the sautéed vegetables to finish. The timing and texture will be different, but it will still be delicious.

Substitutions and Variations

Make it simpler - For milder vegetable rice, omit the cumin, coriander, and tomato paste.
Add golden color - Add a pinch of saffron or turmeric for deeper color and flavor.
Add heat - For more Mexican-inspired flavor and spice, add finely chopped jalapeño.
Use frozen vegetables - Substitute 2 cups thawed frozen mixed vegetables for easy prep.
Change the vegetables - Try finely chopped zucchini, green beans, or other small-cut vegetables that cook quickly.

Here's the perfect easy entree to serve with this vegetable rice, my chicken salsa verde! Make it in 20-30 minutes tops.

Chef's Tip: How to Keep Rice from Getting Mushy
For fluffy rice, use the right liquid-to-rice ratio: 1 ¾ cups liquid to 1 cup white rice. Don't overcook it, and when the rice is done, keep it covered and let it steam off the heat for 10 minutes before fluffing gently with a fork.

How to Make Mixed Vegetable Rice

White rice in a sieve being washed in the sink with a sprayer.

1. Rinse the rice very well under cold water, then drain.

Sautéing chopped white onion in olive oil in a white dutch oven.

2. Saute the diced onion in oil until soft, 3-4 minutes.

Tomato paste stirred into white rice turning it red in a pot.

3. Stir in the tomato paste, cumin, and coriander and cook 3-4 minutes.

White rice added to a pot of cooking onions and spices.

4. Add the rice and stir into the pot, toasting rice for 5 minutes, stirring.

Golden broth pouring into a pot of cooking rice in a havey pot.

5. Add the broth, salt, and stir. Raise the heat a little and bring to a boil.

A white dutch oven with a silver top handle with the lid on the stove.

6. Place a lid on the pot, turn heat down to low, cook for 15 minutes.

Carrots, bell peppers, peas, and corn added to a pot of rice.

7. Remove the lid, quickly stir, then add the vegetables and replace the lid. Turn heat off, steam finish for 10 minutes.

Colorful rice with mixed vegetables in a white pot on the stove.

8. Finished colorful vegetable rice ready to serve.

Chef's Tip: Stock vs. Broth
The terms broth, stock, and bone broth are often used interchangeably, but there is a difference. Stock and bone broth are made by simmering bones, sometimes with meat, for a richer, more gelatinous base. Broth is usually made by simmering meat, vegetables, or both for a lighter flavor. Vegetable broth is common, but technically there's no vegetable "stock" because there are no bones. For this recipe, don't worry too much about the label-use what you have. I use my homemade chicken broth.

Serving Suggestions

Vegetable rice is an easy side dish for simple proteins and Mexican-inspired meals.

Chicken - Serve it with grilled lemon chicken, air fryer chicken, or roasted chicken breasts.
Shrimp - Pair with grilled shrimp or oven-baked shrimp skewers.
Pork - This rice is a natural with smoked pork tenderloin, pork chops, or pulled pork.
Mexican-inspired meals - Serve with tacos, shredded beef enchiladas, fajitas, or bowls.

Storing and Freezing

Store leftover vegetable rice in an airtight container in the refrigerator for 4-5 days. Cool it quickly before refrigerating, and reheat thoroughly to 165°F for food safety.

For longer storage, vegetable rice freezes well for up to 3 months. Portion it into airtight containers or freezer bags, then thaw and reheat as needed. I like freezing rice in individual portions so I can pop one out and microwave it until hot. Works like a charm.

A bowl of colorful rice with mixed vegetables and a parsley garnish ready to serve.

More Terrific Recipes With Rice

We love rice! In all kinds and colors. Maybe some of these recipe with or about cooking rice you will enjoy.

Did You Make This Recipe?

If you make vegetable rice, 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

Hearty Chicken Minestrone Soup

03/18/2025 by Sally Cameron 2 Comments

This hearty Chicken Minestrone Soup is packed with tender chicken, fresh vegetables, beans, and pasta in a rich, savory broth. A high-protein twist on the classic, it's gluten-free when made with GF pasta or use regular pasta. Perfect for late-winter days when the weather is still chilly, this comforting soup is a great way to bridge the seasons.

A large pot of colorful chicken minestrone with toasts and parmesan. soup

While traditionally a vegetarian soup-or made with pancetta or prosciutto-classic minestrone soup is highly adaptable. My modern version stays true to its rustic Italian roots while adding extra protein with chicken and using a flavorful chicken broth. It's a well-balanced meal that keeps you full and energized, making it perfect for meal prep or a wholesome weeknight dinner.

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Why You'll Love Chicken Minestrone Soup

Hearty and satisfying.
Add chicken for more protein.
Loaded with nourishing vegetables.
Make it gluten-free or not.

For another hearty Italian-style soup, make a pot of this Tuscan white bean soup.

Recipe Ingredients

Prepping all of the Minestrone ingredients takes a little effort, but it's worth it. You can do some of it ahead to save time.

Ingredients for chicken minestrone soup in prep bowls on a marble counter.

Chicken: Use leftover chicken or rotisserie chicken.
Broth: Low sodium chicken broth.
Beans: Minestrone uses either red kidney beans, or the white beans called cannellini beans.
Onion: Yellow, white, or brown onions.
Celery: For the base of flavor.
Carrots: For sweetness and flavor.
Garlic: Fresh cloves for the best flavor.
Zucchini: Adds to the hearty texture, blends well with tomatoes and broth.
Green beans: Use fresh raw green beans.
Herbs: Dried basil, thyme, rosemary, or an Italian seasoning blend. Add fresh basil to and fresh parsley finish at the end end for more flavor.
Oil: Extra virgin olive oil, or avocado oil.
Pasta: Choose small pasta shapes in either gluten-free, wheat pasta, or grain-free pasta. Ditalini pasta, elbow macaroni, or small shells work well.
Tomatoes: Canned diced tomatoes, chopped, or crushed tomatoes. Use high-quality tomatoes such as Italian San Marzano tomatoes.
Parmesan cheese: Grated Parmesan for a rich salty finishing touch at serving.
Parmesan rind: If you have one, it adds a nice depth of flavor and umami richness to the minestrone.

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

Chef's Tip: Homemade chicken broth makes the best minestrone soup! It's richer in flavor and more nutritious than store-bought versions. Try my Instant Pot chicken broth for a fast batch, or my slow-simmered chicken bone broth for extra depth. Prefer a plant-based option? Homemade vegetable broth is easy to make and adds great flavor to any soup. Any way you make it, use a rich broth for great soup.

Substitutions and Variations:

For a little heat, add red pepper flakes.
For greens, add a couple handfuls of baby spinach leaves just before serving. Chopped kale and chard are good too.
For a vegetarian minestrone or a vegan option, use vegetable broth, and omit the chicken, using both red and white kidney beans.
Use frozen green beans instead of fresh.
Don't like kidney beans? Use navy beans, great northern beans, or even garbanzo beans.

For another classic, big, flavorful soup, make a pot of Italian Ribollita Soup.

Minestrone Recipe Instructions

Start a large pot of water to cook the pasta. Cook it just to al dente as it will soften more in the minestrone.

Chopped onions in olive oil in a dutch oven sauteeing.

Saute onion in olive oil until soft, 3-4 minutes. Add garlic, cook 1 minute.

Carrots, onion, and celery in a pot for soup with a wood spatula.

Add the carrots and celery, cook until softened, 3-4 minutes.

Mixed vegetables for soup in a stock pot with a wooden spatula.

Add the zucchini, green beans, and herbs. Stir and cook another 3-4 minutes.

Cannellini beans just added to chicken minestrone soup.

Stir in the beans and tomatoes.

Golden chicken broth pouring into a pot of chicken vegetable soup.

Add the broth.

A pot of soup in process showing vegetables, broth, and shredded chicken.

Stir in the chicken and pasta, cook at a gentle simmer until hot to serve.

A dutch oven full of chicken minestrone soup with a bowl on the side.

Serving Suggestions

Chicken minestrone soup is a hearty meal in a bowl. All you need if desired is some crusty bread or a slice of garlic toast. For garnish, add chopped Italian parsley or even a drizzle of pesto, and be sure to sprinkle with real Parmigiano Reggiano!

Storing and Freezing

Minestrone soup lasts 3-4 days in the refrigerator in an airtight container. As the minestrone holds in the refrigerator the pasta absorbs broth so you may need extra broth when reheating, about a ½ cup per serving.

It's best to freeze minestrone without the pasta and add fresh-cooked pasta when reheating to avoid mushiness.

I freeze my soup in portions in Souper Cubes! They work great, make freezer storage easy and neat, and they stack. I pop out however many cubes I need for a batch of soup. Plus they are good for way more than soup and broth.

Recipe FAQS

Can I use frozen vegetables?

Yes, frozen green beans, peas, carrots, or zucchini work well-just add them near the end of cooking so they don't overcook.

What's the best pasta shape for minestrone?

Ditalini pasta, elbow macaroni, or small shells are common choices for minestrone, but any small shape works well.

Can I cook the pasta in the soup?

Yes, but I recommend you don't. For the best texture, cook the pasta separately and add it just before serving to prevent it from absorbing too much broth.

Can I use raw chicken instead of cooked rotisserie chicken?

Yes, simmer raw chicken breasts or thighs (without the skin) in the broth until fully cooked, then shred or chop and return to the soup (removing any bones, or use boneless chicken).

More Hearty Soup Recipes

Please check out the soups recipe index for more delicious soup ideas, from creamy purees like this cream of asparagus soup, or a Mexican chicken tortilla soup, to a quick tomato soup made from canned tomatoes.

Did You Make This Recipe?

If you make this chicken minestrone soup, 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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Easy Sugar Free Lemon Curd

02/26/2025 by Sally Cameron 1 Comment

Smooth, creamy, and packed with bright lemon flavor, this sugar-free lemon curd is a deliciously sweet treat-without the sugar! Naturally low-carb and a keto lemon curd, it's perfect for spreading on toast, swirling into yogurt, or stirring into overnight oats for a refreshing citrus boost. Versatile and easy to make, it's a must-try for lemon lovers. Check out the 'How to Use Lemon Curd' section for even more ways to enjoy it!

Creamy lemon curd dripping from a silver soon over a jar.

Winter is the best season to make this easy lemon curd when lemons are at their peak. Traditional lemon curd is made with eggs, lemon juice, sugar, butter, and zest. The only difference in this sugar-free version is swapping sugar for powdered allulose (a natural sugar alternative). It took extensive testing to get the recipe just right-but the results were worth it! The curd is just as smooth, creamy, and full of bright citrus flavor-without the added sugar.

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Why You'll Love Sugar-Free Lemon Curd

Bright lemon flavor.
Sugar-free, low carb lemon curd, and keto diet friendly.
Simple ingredients and simple to make.
Won't spike your blood sugar with 1 net carb per serving.
Make it thick, or make it pourable.

Love lemon? Try this tasty, high protein salad, lentil quinoa salad with a tangy lemon vinaigrette.

Ingredients You'll Need

Simple ingredients for sugar-free lemon curd, lemon, sugar, eggs, unsalted butter, on a counter.

Lemons: Fresh lemons for the juice and the zest. Both regular Eureka and Meyer lemons can work, but see the notes on lemon below.
Sweetener: Use pure powdered allulose not an allulose blend. The powder dissolves beautifully and does not get grainy (crystalize).
Butter: Use unsalted butter for lemon curd, no salt!
Eggs: Large eggs, no cracks. I've skipped the whole egg and used just yolks for an extra rich lemon curd.
Powdered citric acid: ONLY IF you are using Meyer lemons as the pH of the juice is not high enough to set the lemon curd. Buy a small bag online. This is how I make mine as I have a Meyer lemon tree.

Please see the recipe card for measurements and full recipe.

What to do with those egg whites? Make a batch of these easy chocolate chip meringues.

Substitutions and Variations

For dairy-free - Use a plant butter, stick style not tub.
Smoother lemon curd - Omit the lemon zest.

Love lemon desserts? Try this lemon posset recipe or this fantastic lemon olive oil cake.

Chef's note on sweeteners: What is allulose? Allulose is a natural sugar substitute and naturally occurring sugar found at low levels in figs, raisins, wheat, maple syrup and molasses. It is not a sugar alcohol, like xylitol or erythritol (which I don't recommend). While the bag lists carbs in allulose, your body does not metabolize it. Adjusting for that fact, there is only 1 gram of carbs per serving. It's a terrific alternative sweetener of choice. Find more information on allulose here from Cleveland Clinic.

Does the Kind of Lemon Matter?

I tested this sugar-free lemon curd extensively-with both Eureka (standard grocery store variety) and Meyer lemons (I grow them), different ratios of yolks to whole eggs, and varying sweeteners-to find the best results. The type of lemons and sugar-free sweetener you use makes a big difference in how your lemon curd sets.

Standard Eureka or Lisbon lemons are ideal because their higher acidity helps the curd thicken properly.

Meyer lemons, on the other hand, have a lower acidity (higher pH), which means the curd won't set as firmly. If using Meyer lemons, you'll need to add powdered citric acid to compensate; otherwise, the curd will remain more of a pourable lemon sauce (which is delicious too!).

In terms of thickening and setting, it's best to let the lemon juice and heat do it's job. I tried adding xanthan gum to one batch that was thin, but it became gummy.

Recipe Instructions

Never made lemon curd? Here are step-by-step photos to show you how to make the best lemon curd, and all without sugar!

A stainless steel small sieve and sifted powder sugar on a white cutting board.

Sift the powdered allulose to remove clumps or rocks.

Prep work for lemon curd on a cutting board with lemon juice, butter, and egg yolks.

Zest and juice the lemons, separate the eggs, and cube the butter.

Bright golden yellow egg yolks whisked together in a glass bowl.

Whisk egg yolks until smooth.

A stainless steel pan with lemon juice, butter, and allulose sugar.

Add lemon juice, allulose, and butter to a 3 quart medium saucepan, melt and whisk until smooth over medium heat.

Bright yellow egg yolks in a bowl with a steel whisk

When butter-allulose-juice mixture is hot, slowly drizzle into the egg yolks whisking continually (tempering).

Thickened, cooked lemon curd ready to be strained from the pan.

Add the yolks mixture back into the pan, turn heat down, cook over medium-low heat whisking until thickened and reaches 180°F, 1-2 minutes.

Straining cooked lemon curd through a sieve into a clean bowl. — 7. Immediately strain the cooked lemon curd through a sieve, pushing it through with a large spoon, spatula, or small ladle. Add lemon zest if desired.

Pour hot sugar-free lemon curd into a clean jar, cap, and refrigerate 4 hours to thicken or overnight. If the lemon curd thickens more than you want, stir in a little fresh lemon juice to thin to your preferred consistency.

Chef's tip: If you want to make a curd with other citrus fruits such as lime juice, it's as acidic as lemon juice so the curd should thicken properly. But it's sharper in flavor and you might need to adjust the allulose or add another sweetener to your taste. Consider combining lemon juice and lime juice for a lemon-lime curd!

How to Use Lemon Curd

A jar of yogurt topped with lemon curd and fresh blueberries with a silver spoon.

Here are a dozen ways to use sugar-free lemon curd:

Spread between cake layers for a bright, citrusy filing.
Swirl into muffin batter.
Spread on toast, scones, or muffins.
Fill or top crepes for an elegant dessert.
Top pancakes, like these Buckwheat pancakes for a terrific breakfast treat.
Dollop on gluten-free waffles.
Swirl into vanilla ice cream.
Mix into oatmeal or high-protein overnight oats.
Make a lemon curd blueberry yogurt parfait.
Fill cream puffs.
Pipe into vanilla cupcakes as lemon curd cupcakes.
Thin the curd with a little lemon juice and pour it over fresh fruit or cheesecake.

Storage & Freezing

According to the National Center for Home Food Preservation, if you store lemon curd in a well sealed airtight container in the refrigerator, it will last for up to a month (but it never lasts that long at my house).

Lemon curd can also be frozen for up to three months. Be sure to leave a half inch of air space in a well-sealed container. For thawing, place the container in the refrigerator for 24-48 hours.

One of my favorite summer grilling recipes for chicken breasts uses this terrific easy blender lemon marinade.

A glass jar of bright yellow lemon curd with a bowl of lemons on the side.

Recipe FAQs

Why did my lemon curd turn out too thin?

Lemon curd thickens as it cools. If it's still too thin after chilling, it may not have been cooked long enough. Cook until it coats the back of a spoon and reaches 175°F-180°F (77-80°C).

It might also be the type of lemon you used. Regular grocery lemons such as Eureka and Lisbon lemons have higher acidity which helps thicken the curd. Meyer lemons have lower acidity and need additional citric acid to help set the lemon curd.

Can I make lemon curd without butter?

Yes! The butter adds richness and a silky texture, but you can omit it for a lighter, dairy-free version or use a non-dairy butter.

Can I use bottled lemon juice instead of fresh?

Simply put, no. Use fresh lemons. Bottled lemon juice usually contains preservatives and lacks the bright, fresh citrus taste needed for a good lemon curd. It also might vary in it's acidity levels and the acidity of fresh lemon juice is needed to thicken and set the lemon curd.

How can I make my lemon curd extra smooth?

Strain lemon curd through a fine-mesh sieve after cooking to remove any bits of cooked egg. Straining ensures a silky, professional-quality curd. You can also skip the lemon zest.

More Lovely Lemon Recipes

If you love lemon, here are both sweet and savory lemon recipes to try.

Did You Make Lemon Curd?

If you make sugar-free lemon curd, 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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