A Foodcentric Life

menu icon
search icon

3 Bean Salad Recipe

by 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

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

3 Bean Salad Recipe

Sally Cameron
Three bean salad is a simple, healthy classic. It's high in plant protein and fiber and takes minutes to make with canned beans. Dress with an easy vinaigrette. It makes extra to use on other salads. Choose the baby French green beans called haricot vert if you can find them.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Salad, Side Dish
Cuisine American
Servings 5 ¾ cup
Calories 127 kcal

Equipment

  • Small pot to blanch green beeans

Ingredients
  

Three Bean Salad

  • 4 ounces fresh green beans I prefer the slender French green beans
  • 1 15 ounce can red kidney beans rinsed and drained
  • 1 15 ounce can garbanzo beans rinsed and drained

French Vinaigrette

  • 2 tablespoons extra virgin olive
  • 2 teaspoons red wine vinegar
  • ½ teaspoon Dijon mustard
  • 1 small garlic clove finely chopped or zested
  • ¼ teaspoon sea salt
  • ⅛ teaspoon ground black pepper

Would you like to save this recipe?

Never lose a recipe! We'll email this post to you, so you can come back to it later.

Instructions
 

Cook green beans

  • Set up an ice bath by filling a medium bowl half full of ice and cold water. Bring a medium pot of water to a boil, adding 1 tablespoon salt. Add the green beans and boil for 5 minutes. Drain beans and immediately place them in the ice bath to stop the cooking process and keep them bright green. Chill until cold, about 5 minutes.
    Drain and dry the beans, dump the ice water, dry the bowl.

Make the salad

  • Add the oil, vinegar, mustard, salt and pepper to the bowl and whisk smooth for the vinaigrette. Add the kidney beans and garbanzo beans to the bowl. Chop the green beans into approximately ½-inch pieces, add to the bowl. Toss to coat with the dressing and it's ready to serve.

Notes

Storing - Three bean salad will last up to five days refrigerated and undressed. Dress before serving. 
To make it a 5 beans salad, add black beans and cannellini beans. 
Other options: Add a little chopped celery, a little chopped red onion or shallot, chopped chives and chopped herbs like a little fresh parsley or mint (mint is terrific), and even some crumbled feta.

Nutrition

Serving: 0.75cupCalories: 127kcalCarbohydrates: 14gProtein: 5gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 342mgPotassium: 274mgFiber: 5gSugar: 2gVitamin A: 157IUVitamin C: 4mgCalcium: 35mgIron: 1mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

Easy Smoked Chicken Breast

by 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.

[feast_advanced_jump_to]

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:

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

Sliced and whole smoked chicken breasts on a gray serving plate.

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 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Course Entree, Main Course
Cuisine American
Servings 4
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

Would you like to save this recipe?

Never lose a recipe! We'll email this post to you, so you can come back to it later.

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

Easy Green Goddess Dip (and Dressing)

by 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.

Green Goddess dressing being mixed.

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.

⭐️Did You Make This Recipe?

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

Green goddess dip and dressing in a jar with a wooden spoon for serving.

Green Goddess Dip and Dressing

Sally Cameron
Creamy and bursting with herbs, use Green Goddess recipe as a dressing, dip or sauce. Super versatile! Enjoy with raw veggies, over a salad (thinned a bit if needed), or with chicken, fish or seafood. You need a ½ cup of finely chopped herbs total. See herb note at end.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Appetizer, Sauce, Snack
Cuisine American
Servings 6
Calories 221 kcal

Ingredients
  

  • 1 cup your favorite mayo I use Vegenaise
  • 2 tablespoons fresh chopped parsley
  • 2 tablespoons fresh chopped dill
  • 1 tablespoon fresh chopped chives
  • 1 tablespoon fresh chopped tarragon
  • 1 tablespoon white wine vinegar champagne, white, or rice vinegar
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon sea salt
  • ⅛ teaspoon white pepper

Would you like to save this recipe?

Never lose a recipe! We'll email this post to you, so you can come back to it later.

Instructions
 

  • Add all ingredients to a bowl and stir until smooth. Alternatively add to a small blender or small bowl of a food processor and blend.
    Because of the dried powders, and if you use and dried herbs, the flavor of this dip improves after sitting for a few minutes.

Notes

Choose soft leafy herbs such as flat leaf (Italian) parsley, tarragon, feathery dill, and chives. Mint and cilantro provide a nice twist. To change it up, add a tablespoon of Dijon mustard or a little horseradish.
If you don't have all fresh herbs, substitute a few dried herbs at ⅓ the quantity, then allow the dressing to stand for 20-30 to rehydrate the dried herbs for full flavor.

Nutrition

Calories: 221kcalCarbohydrates: 1gProtein: 1gFat: 24gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 19gSodium: 339mgPotassium: 56mgFiber: 1gSugar: 1gVitamin A: 192IUVitamin C: 3mgCalcium: 20mgIron: 1mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

Avocado Dip with Yogurt and Fresh Basil

by 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.

[feast_advanced_jump_to]

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.

⭐️Did You Make This?

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

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

Avocado Dip with Yogurt and Fresh Basil

Sally Cameron
A beautiful green creamy, healthy, avocado dip. Serve with fresh raw veggies or crackers. Ideas in notes at the end. If your avocados are small, get 3.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Appetizer, Dip, Sauce, Snack
Cuisine American
Servings 6 Yield 2 cups
Calories 109 kcal

Equipment

Ingredients
  

One Step Dip

  • 2 large ripe avocados peeled and seeded
  • 1 5 ounce container plain unsweetened Greek yogurt or Vegenaise for DF
  • 1 cup fresh basil leaves, loosely packed see swaps below
  • ¼ teaspoon garlic powder or 2 cloves fresh, chopped fine and smeared smooth
  • ¼ teaspoon sea salt
  • ⅛ teaspoon ground white pepper substitute black pepper
  • 1 half lime, juiced or half a lemon

Would you like to save this recipe?

Never lose a recipe! We'll email this post to you, so you can come back to it later.

Instructions
 

Food processor directions

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

By hand directions

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

Notes

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

Nutrition

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

Easy Harissa Aioli With Garlic Recipe

by 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!

[feast_advanced_jump_to]

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

Chunky harissa aioli sauce in a jar with a cream colored spoon.

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 minutes
Total Time 5 minutes
Course condiment, Sauce
Cuisine African
Servings 4 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

Would you like to save this recipe?

Never lose a recipe! We'll email this post to you, so you can come back to it later.

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

Shrimp Skewers (Grilled or Oven)

by 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.
  1. Peel and devein the shrimp and place in a medium bowl.
Bright orange colored shrimp marinade in a large glass measuring cup
  1. 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.
  1. Pour the marinade over the shrimp, let stand 20-30 minutes at room temperature.
Bamboo skewers arranged on a plastic wrap lined sheet tray.
  1. Line a sheet pan with plastic and spray skewers with cooking spray.
Marinated shrimp threaded onto bamboo skewers for grilling.
  1. Skewer the marinated shrimp head through tail, discard remaining marinade. 
Shrimp skewers on hot grill grates starting to cook.
  1. 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

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

Shrimp Skewers

Sally Cameron
Juicy, lightly smoky, and full of bright flavor, these easy shrimp skewers are a summer grilling favorite. They cook fast and make a perfect dinner or appetizer. Marinate and grill, roast, or broil in 30 minutes.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Marinate time 25 minutes
Total Time 40 minutes
Course Entree, Main Course
Cuisine American
Servings 4
Calories 372 kcal

Equipment

Ingredients
  

  • 1 ½ pounds large raw shrimp, peel on or pre-peeled and deveined
  • ½ cup extra virgin olive oil
  • ½ cup lemon juice 2-3 lemons
  • 2 teaspoons creamy Dijon mustard
  • 1 ½ teaspoons smoked paprika
  • 2-3 fresh garlic cloves zested or very finely chopped
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper optional

Optional garnishes

  • lemon wedges to squeeze over shrimp grill them too
  • chopped parsley or cilantro

Would you like to save this recipe?

Never lose a recipe! We'll email this post to you, so you can come back to it later.

Instructions
 

Clean the shrimp

  • Peel the shrimp and with a paring knife, slice partially through the curved back of the shrimp and remove the vein (digestive tract).

Make the marinade

  • Add the oil, lemon juice, mustard, paprika, garlic, salt, and pepper if using and whisk until smooth.

Marinate the shrimp

  • Add the cleaned shrimp to a medium bowl and pour the marinade over them. Choose a bowl where the shrimp can be mostly submerged in the marinade. Alternatively, place the shrimp and marinade in a zip-style bag and press the air out. Marinate the shrimp 30-45 minutes, no longer, at room temperature.
  • While shrimp are marinating, cover a small platter or quarter sheet pan with plastic wrap, place skewers on the plastic, and spray with avocado spray or non-stick spray.

Skewer the shrimp

  • When shrimp are done marinating, thread them onto the skewers head through near the tail section. How many shrimp per skewer depends on the length of the skewers. Discard the marinade.

To grill the shrimp

  • Heat up a grill to high and be sure the grates are clean. Turn heat down to medium, spray the shrimp again for non-stick insurance, then grill until shrimp turn pink on both sides, about 8 minutes. Timing will depend on the size of the shrimp. The smaller they are the faster they grill.
    Tip - cook mostly on the first side to get grill marks then turn and finish for less time.

To bake or broil the shrimp

  • Pre-heat oven to 425°F. Cover an sheet pan with parchment and lay the skewers flat. Bake until the shrimp turn pink on one side, then turn them over to finish baking, 8-10 minutes.
    To broil, set the oven rack to the second highest level. Pre-heat the broiler. Line a sheet pan with foil (parchment will burn) and broil until shrimp turn pink, turn and finish on the other side.

Notes

Alternative cooking methods:  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.
Note on nutritional calculation: As most of the marinade is discarded, so is much of the fat. 

Nutrition

Calories: 372kcalCarbohydrates: 5gProtein: 24gFat: 29gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gTrans Fat: 0.01gCholesterol: 214mgSodium: 1283mgPotassium: 252mgFiber: 1gSugar: 1gVitamin A: 680IUVitamin C: 12mgCalcium: 101mgIron: 1mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

Argentinian Chimichurri Sauce (salsa chimichurri)

by 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.

[feast_advanced_jump_to]

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.
  1. 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.
  1. 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. 

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

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

Argentinian Chimichurri Sauce

Sally Cameron
This vibrant, herb-packed Argentinian chimichurri sauce is bursting with fresh flavor. Use it as a table sauce or a marinade for grilled steak, chicken, shrimp, and vegetables. Double the recipe if you plan to use it as both a marinade and a sauce.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Sauce
Cuisine argentina
Servings 6 Yield ¾ cup, serving 2 tablespoons
Calories 126 kcal

Equipment

Ingredients
  

  • ½ cup packed finely chopped Italian parsley 1 bunch
  • 1 ½ tablespoons finely chopped fresh oregano
  • ½ cup extra virgin olive oil
  • 2 large garlic cloves zested with a microplane or finely chopped
  • 2 tablespoons red wine vinegar or apple cider vinegar
  • 2-3 tablespoons finely chopped white onion or finely chopped shallot
  • 2 pinches red pepper flakes
  • ¼ teasponn sea salt
  • ⅛ teaspoon black pepper

Would you like to save this recipe?

Never lose a recipe! We'll email this post to you, so you can come back to it later.

Instructions
 

  • Add all ingredients to a bowl and stir together. Taste and season with more salt, pepper, red pepper if desired, or add any additions. See below.

Notes

  • Traditional recipes use parsley and oregano, but you can replace some of the parsley with cilantro or marjoram, or add a small amount of mint for a bright, fresh note. 
  • Add a fresh minced red or green chili such as a jalapeno, fresno, or serrano pepper. 
  • For color, add a few pink peppercorns.
  • Shallot is a great, milder substitute for the white onion.
  • Too tangy? Add a pinch of sugar or honey.

Nutrition

Serving: 2tablespoonsCalories: 126kcalCarbohydrates: 1gProtein: 0.3gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 4mgPotassium: 41mgFiber: 1gSugar: 0.2gVitamin A: 339IUVitamin C: 5mgCalcium: 23mgIron: 1mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

Gluten-Free Dutch Baby (German Pancakes)

by 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.

[feast_advanced_jump_to]

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.

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.
  1. Whisk eggs until smooth.
Batter for a dutch baby pancake with a whisk in a glass measuring container.
  1. Add the flour, milk, salt, and whisk until smooth and any lumps are gone.
Melted butter in a hot black cast iron skillet.
  1. 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
  1. Pour batter into the hot cast iron pan quickly.
Cast iron fry pan filed with german oven pancake batter in oven.
  1. 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.
  1. 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.

📖 Recipe

dutch baby pancakes | AFoodCentricLife.com

Gluten-Free Dutch Baby (German Pancake)

Sally Cameron
A cross between a pancake, popover and soufflé, Dutch baby pancakes are easy and fun breakfast fare baked in a cast iron skillet or enamel coated cast iron pan. See topping list at end of the recipe and what to do for 4 larger servings (a 1 ½ x recipe).
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Course Breakfast
Cuisine American, Dutch
Servings 4 or 2 big appetites
Calories 162 kcal

Equipment

Ingredients
  

Dutch baby pancake

  • 4 large eggs
  • 1 cup milk dairy or almond milk
  • 1 cup gluten-free flour blend or all purpose flour (wheat, not GF)
  • 1 pinch sea salt
  • 1 tablespoon unsalted butter or plant butter

Optional Toppings (see list in notes)

  • ¾ cup heavy whipping cream
  • ¾ teaspoon vanilla extract
  • 1 ½ tablespoons powdered sugar or 2 T powdered allulose for sugar free
  • 1-2 pints fresh berries

Would you like to save this recipe?

Never lose a recipe! We'll email this post to you, so you can come back to it later.

Instructions
 

Pre-heat the oven

  • Place a rack in the center of the oven. If there is a rack directly above, move it lower or higher but out of the way. Pre-heat the oven to 425°F degrees.

Make batter

  • In a medium bowl, whisk eggs together until smooth. Whisk in milk until smooth. Whisk in flour and salt until smooth. Set batter aside near oven, and let it rest for 15 minutes to hydrate.

Bake the dutch baby

  • When the oven is at temperature, place a 10″ cast iron skillet on the center rack in the oven and allow it to heat up. Add butter and wait 30 seconds until melted and browned. Pour in the batter. It should sizzle.
    Pour in the batter and carefully slide the rack back into the oven. Bake until pancake is risen, puffed and has golden edges. Timing will depend upon your oven, about 18-20 minutes. Judge by the look and not just by timing.

Serving

  • When done, remove from the oven. Slice into quarters and serve with either sweet or savory toppings of your choice.

Notes

For 4 larger servings, make this in a 2 ¼ quart braiser with a 1 ½x recipe, and still bakes in about 20 minutes. 
Optional toppings, sweet or savory:
  • Fresh berries.
  • Frozen berries, thawed and warmed or pureed into a sauce.
  • Whipped cream sweetened with a little sugar or monk fruit.
  • Honey sweetened creme fraiche.
  • Crumbled cheddar cheese or crumbled goat cheese.
  • Sautéed mushrooms.
  • Your favorite jam,
  • Crisp bacon crumbles.
  • Finely chopped chives.
  • Nut butters.
  • Nutella.
  • Chocolate sauce.
  • Chocolate chips.
  • Horseradish cream for a savory option (and try some smoked salmon).
  • Lemon curd (is delicious!).
Nutrition note - Calculations do not include the whipped cream, berries, or other toppings. 
 

Nutrition

Calories: 162kcalCarbohydrates: 25gProtein: 5gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 15mgSodium: 33mgPotassium: 92mgFiber: 3gSugar: 4gVitamin A: 186IUCalcium: 96mgIron: 1mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

Healthy Red Beet Smoothie with Berries

by 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.

[feast_advanced_jump_to]

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

Beautiful bright pink red beet smoothies in tall glasses with red beets on the side.

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 minutes
Total Time 5 minutes
Course Breakfast
Cuisine American
Servings 1 18 ounces
Calories 217 kcal

Equipment

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

Would you like to save this recipe?

Never lose a recipe! We'll email this post to you, so you can come back to it later.

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

Carrot Ginger Juice Recipe

by 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.

[feast_advanced_jump_to]

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.

morning glow carrot celery juice | afoodcentriclife.com

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 minutes
Total Time 5 minutes
Course Drinks, Juices
Cuisine American
Servings 2 16-ounce (1 quart)
Calories 208 kcal

Equipment

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

Would you like to save this recipe?

Never lose a recipe! We'll email this post to you, so you can come back to it later.

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

Smoked Queso Dip with Real Cheese

by 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!

[feast_advanced_jump_to]

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.
  1. 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.
  1. 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)

  1. Combine ingredients: Add all queso ingredients to a small slow cooker (2-4 qt).
  2. 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.)
  3. Adjust texture: If it's too thick, stir in a splash of milk (or a little broth) until pourable.
  4. 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!

📖 Recipe

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

Smoked Queso Dip with Real Cheese

Sally Cameron
This creamy, smoked queso dip skips the Velveeta and delivers bold flavor with real cheese and customizable add-ins. Made right in a cast iron skillet on your pellet grill-or in the oven-it's perfect for parties, BBQs, and game day. No fake cheese, just real flavor. Serve with tortilla chips, veggies, or crackers.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Appetizer, Dip
Cuisine American
Servings 8 to 10, Yield 4 cups
Calories 271 kcal

Equipment

  • 10 ½" Cast iron skillet or small aluminum disposable pan, to hold 1 quart

Ingredients
  

  • 8 ounces sharp cheddar cheese grated by hand, not pre-grated
  • 8 ounces smoked gouda cheese grated by hand
  • 10 ounce can rotel tomatoes with chilies drained partially
  • 4 ounces full fat cream cheese
  • 1-2 jalapeno peppers seeded and chopped fine
  • 3 garlic cloves chopped fine or zested
  • ½ teaspoon smoked paprika or regular paprika
  • ½ teaspoon chili powder or ancho chili powder
  • ¼ teaspoon onion powder
  • ½ cup evaporated milk plus more for thinning if needed
  • 6 ounces pre-cooked chicken sausage (optional) chopped fine or food processor
  • 1 tablespoon chopped fresh cilantro optional garnish
  • ¼ - ½ teaspoon liquid smoke for the oven version

Would you like to save this recipe?

Never lose a recipe! We'll email this post to you, so you can come back to it later.

Instructions
 

Prep the ingredients

  • Chop or grate the cheddar cheese and smoked gouda by hand or with a box grater or in a food processor with the grating disc. Chop the sausage finely (if using), or in the food processor. Finely chop or zest the garlic. Chop the top off the jalapenos, slice lengthwise, and remove seeds and white membrane. Partially drain the can of tomatoes.

Assemble the dip

  • In a 10½-inch cast iron skillet, combine all ingredients: cream cheese, grated cheeses, tomatoes, jalapeños, garlic, spices, and sausage (if using). Add the little milk or half and half to help the melting process.

Smoke it: pellet grill method

  • Preheat your pellet grill to 250°F and make sure the hopper is full. Place the skillet directly on the grates. Smoke for 1½ to 2 hours, stirring every 30 minutes, until everything is melted, smoky, and bubbling.

Bake it: oven method

  • Option 1: Melt everything together in the skillet on the stovetop over medium-low heat, then transfer to a 350°F oven for 15-20 minutes.
    Option 2: Place the assembled skillet directly in a 350°F oven for 35–40 minutes, stirring halfway through.

To serve smoked queso dip

  • Serve hot with tortilla chips, crackers, or fresh-cut veggies. To keep warm, leave on low heat on the stovetop or transfer to a small slow cooker.
    Leftover queso dip lasts up to 4 days in the refrigerator in an airtight container, and can be made ahead. Reheat on the stove on low heat, stirring so it does not scorch, adding evaporated milk to thin as needed and get it back to as creamy as you desire.

Notes

Variations
  • Other cheeses - Monterey Jack or pepper Jack are great swaps.
  • Canned green chiles - For even more chile flavor (mild and flavorful).
  • Hot sauce for more heat (can stir in a the end).
  • Swap cooked chorizo, browned ground beef or dark turkey, or even crisp crumbled bacon for the cooked chicken sausage links. 
  • For a vegetarian option, add black beans. 
  • Spice - Add a little chipotle powder for smoky heat.
For a bigger crowd
This recipe is easy to scale up for a larger crowd—just double the ingredients and use a large foil pan or 9x13" baking dish to feed a big group, or to be sure to have leftovers.
Note on salt & pepper
With the saltiness of the cheese and sausage, you likely won’t need added salt. Black pepper is optional—add to taste before serving, if desired.
 

Nutrition

Calories: 271kcalCarbohydrates: 5gProtein: 15gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 76mgSodium: 562mgPotassium: 163mgFiber: 0.4gSugar: 3gVitamin A: 727IUVitamin C: 5mgCalcium: 374mgIron: 1mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

Caesar Salad Dressing Without Anchovies

by 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.

[feast_advanced_jump_to]

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.

A bowl of caesar dressing with spoon.

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

Blender with dressing ingredients.

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

Making dressing in a blender.

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.

Caesar salad closeup.

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.

⭐️Did You Make This Recipe?

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

A bowl of homemade caesar dressing with spoon.

Homemade Mexican Caesar Salad Dressing

Sally Cameron
Classic and creamy with a hint of lemon, this homemade Caesar dressing is easy to make and beats anything from a bottle. Use for a Caesar and other salads too!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Dressing
Cuisine Mexican
Servings 6 ¾ cup yield
Calories 179 kcal

Equipment

Ingredients
  

  • 3 tablespoons fresh squeezed lemon juice
  • 1 large egg yolk
  • 1 teaspoon Dijon mustard
  • ½ teaspoon anchovy paste in a tube optional
  • 1 garlic clove finely chopped
  • 1 teaspoon worcestershire
  • ½ teaspoon balsamic vinegar
  • ½ cup extra virgin olive oil
  • 2 tablespoon finely grated Parmesan cheese or Mexican Cotija
  • 1 pinch sea salt
  • 1 pinch white pepper

Would you like to save this recipe?

Never lose a recipe! We'll email this post to you, so you can come back to it later.

Instructions
 

  • Place the lemon juice egg yolk, mustard, anchovy paste, garlic, vinegar, and Worcestershire sauce in a blender and puree on lowest speed for a few seconds to blend.
    With the blender top on and the center top removed, slowly stream the oil into the blender until dressing is creamy and emulsified. Increase the speed as you go. Add the Parmesan and puree until creamy.
    If the dressing gets too thick, add either a little more lemon juice or warm water to make it the consistency you prefer.
    Taste and adjust the salt and pepper if desired.

Notes

Dressing will keep up to 2-3 days in the refrigerator well chilled and covered, but no longer because of the raw egg yolk. Better to make in small batches and keep it fresh (and safe). 

Nutrition

Serving: 2tablespoonsCalories: 179kcalCarbohydrates: 1gProtein: 1gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 32mgSodium: 54mgPotassium: 22mgFiber: 0.1gSugar: 0.3gVitamin A: 55IUVitamin C: 3mgCalcium: 27mgIron: 0.3mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

Mediterranean Pasta Salad Recipe

by 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.

[feast_advanced_jump_to]

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

Dressing and salad ingredients for Mediterranean pasta salad.

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.

⭐️Did You Make This Recipe?

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

Gluten-free pasta salad with tomatoes, cucumber, pine nuts, herbs, and more.

Mediterranean Pasta Salad

Sally Cameron
This pasta salad is bursting with colors, flavors, and a lemon-herb vinaigrette. It packs easy for a picnic at the park or beach. Team it with grilled chicken breast or grilled shrimp, burgers or ribs. Skip the cheese for dairy-free.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 0 minutes
Total Time 30 minutes
Course Main Course, Salad, Side Dish
Cuisine American, Mediterranean
Servings 6
Calories 337 kcal

Equipment

Ingredients
  

Lemony Vinaigrette (makes extra, 1 cup total)

  • ¾ cup extra virgin olive oil
  • ¼ cup + 2 tablespoons fresh lemon juice zest before juicing, use to garnish
  • 2 tablespoon fresh finely chopped thyme or oregano
  • 2 tablespoon fresh finely chopped mint
  • 1 teaspoon smooth Dijon mustard
  • 2 large garlic cloves zested or chopped fine
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • 1 pinch red chili flakes optional
  • ½ teaspoon honey if the dressing is too tart, optional

Pasta Salad

  • 8 ounces gluten-free pasta (or wheat) elbow, bows, mini penne, rotelle
  • 3 small Persian cucumbers seeded, quartered and diced
  • 18-20 small grape or cherry tomatoes halved, about 6 ounces
  • 6 ounces Greek feta cheese crumbled
  • 20 pitted Greek Kalamata olives halved or left whole
  • 1 15-ounce can artichoke hearts packed in water rinsed, drained, halved if large
  • 1 tablespoon fresh chopped parsley
  • ¼ cup pine nuts
  • ¼ small red onion or use a shallot

Would you like to save this recipe?

Never lose a recipe! We'll email this post to you, so you can come back to it later.

Instructions
 

Make the dressing

  • Make the vinaigrette in a blender so it emulsified and a little creamy. Alternatively whisk all ingredients together in a bowl or place in a jar with a tight lid and shake well. Taste and add a little honey if it's too tart, then set aside to dress the pasta salad.

Cook pasta

  • Bring a large pot of water with a tablespoon of salt to a boil. Add the pasta and cook according to package directions. Check 1 minute before the end of the package timing. You want al dente pasta, not overly cooked pasta. Drain immediately, rinse with cold water briefly, and toss with a little vinaigrette or olive oil. Cool pasta to make the pasta salad.

Make the pasta salad

  • When the pasta is cool, add the cucumbers, tomatoes, feta, olives, artichoke hearts, and pine nuts. Toss with another 2-3 tablespoons of the vinaigrette. Chill until ready to eat.

Garnish

  • To garnish at serving, sprinkle with a little more chopped herbs (chopped mint is lovely), and more pine nuts if needed. Use the lemon zest from the dressing for more color and lemony flavor.

To Make ahead

  • Cook the pasta, toss with a little oil, cool and refrigerate. Do all of the prep work, making the dressing and slicing vegetables, crumbling cheese. Keep them separate and refrigerated, then toss the salad together before serving for the freshest salad. Serve with extra dressing.

Notes

Pasta salad absorbs dressing. Serve extra at the table for those who want more, and take extra on a picnic.
To tame red onion for a pasta salad, rinse the chopped or slice onion in cold water and dry. It really helps, or use shallot (more mild). 

Nutrition

Calories: 337kcalCarbohydrates: 33gProtein: 8gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 17mgSodium: 519mgPotassium: 224mgFiber: 2gSugar: 2gVitamin A: 567IUVitamin C: 16mgCalcium: 117mgIron: 2mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

Crunchy Broccoli Salad with Bacon

by 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. 

[feast_advanced_jump_to]

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.

⭐️Did You Make This Recipe?

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

Crunchy Broccoli Bacon Salad

Sally Cameron
Crunchy broccoli bacon salad with sweet dried cranberries, crunchy walnuts and pumpkin seeds, plus a creamy dressing. Great for summer lunches and dinners. See notes at end for special dietary needs.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 3 minutes
Course Salad
Cuisine American
Servings 6
Calories 335 kcal

Ingredients
  

Dressing

  • ¾ cup Vegenaise or mayonnaise
  • 1 tablespoon honey or maple syrup
  • 2 teaspoons apple cider vinegar white vinegar or red vinegar

Salad

  • 4 slices bacon
  • 2 heads broccoli crowns about 1 ½ pounds
  • ⅓ cup dried cranberries raisin or goldenberries
  • ¼ cup chopped walnuts
  • 2-3 tablespoons red onion chopped or sliced thin
  • 2 tablespoons pumpkin seeds raw or toasted

Would you like to save this recipe?

Never lose a recipe! We'll email this post to you, so you can come back to it later.

Instructions
 

Prep Ahead Directions (optional)

  • To prep ahead: trim, steam and chill broccoli, refrigerate. Fry the bacon, drain and chop, refrigerate. Chop the onion, refrigerate. Make the dressing and refrigerate. Toss before serving

To Make and Serve

  • Whisk the dressing ingredients together until smooth in a medium bowl and set aside to toss the salad. Fry the bacon until crisp, drain on paper towels and chop. While the bacon is cooking, start on the broccoli.
  • Fill a large bowl half full with ice and cold water for an ice bath. Trim broccoli florets into bite-sized pieces for 8 cups florets. See post photo for help. Save broccoli stems for another use. In a medium pot add a vegetable steam basket and enough water to come to the bottom of the basket. Cover with a lid and bring to steaming over medium high heat. Add the broccoli and steam for 2 minutes. Immediately remove the broccoli to the ice bath to stop the cooking process and retain the bright green color.
  • To serve, add the bacon, broccoli, and all other ingredients to the bowl with the dressing and toss gently to coat. Serve immediately or refrigerate for an hour before serving. Salad is best dressed and served close to serving time to maintain crispness. Leftovers will hold up to two days well covered but the broccoli will not be as crisp.

Notes

Substitutions:

  • Dried fruit: For a lower-sugar option to cranberries or raisins, try Golden Berries. They are much lower in sugar with a pleasant sweet-tart taste. They are also known as poha berries or pichu berries.
  • Nut and seed options: Try cashews, slivered almonds, shelled hemp seeds, pine nuts, or shelled sunflower seeds. Macadamia nuts are delicious too.
  • For vegans: Skip the bacon and use a plant-based mayo such as Vegenaise.
  • For vegetarians: Skip the bacon.
  • Not a mayonnaise fan? Make the dressing with plain Greek yogurt.

Nutrition

Calories: 335kcalCarbohydrates: 24gProtein: 8gFat: 24gSaturated Fat: 3gCholesterol: 1mgSodium: 229mgPotassium: 696mgFiber: 6gSugar: 10gVitamin A: 1263IUVitamin C: 181mgCalcium: 100mgIron: 2mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

Old Fashioned Boston Baked Beans

by 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 absolutely worth it. Soak the beans the night before, then get ready for the best baked beans you've ever had. 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 Dijon mustard versus dry mustard, and adding smoked paprika (it's optional), but what amazing depth of flavor these baked beans have.

  • Dried beans - Navy beans are classic for Boston baked beans. Use dried beans for the from-scratch version, or see the canned bean shortcut below.
  • Oil - Olive oil is my go-to, but avocado oil works too.
  • Bacon - Use thick-sliced bacon instead of traditional salt pork or a ham bone.
  • Onion - Yellow or brown onion adds sweetness, moisture, and flavor.
  • Garlic - Adds savory depth to the beans.
  • Molasses - Essential for Boston baked beans. It adds sweetness, deep color, and that classic rich flavor. I use mild unsulphured molasses (vs blackstrap).
  • Sugar - Use light brown sugar, or golden monk fruit blend to reduce sugar.
  • Ketchup - Unsweetened ketchup or your favorite brand.
  • Mustard - Dry mustard is traditional, but I use creamy Dijon for flavor and body.
  • Vinegar - Apple cider vinegar balances the sweetness.
  • Smoked paprika - Optional and not traditional, but it adds a subtle smoky depth.
  • Bay leaf - Adds gentle background flavor as the beans simmer and bake.

For simmering the beans - I add half an onion, celery, carrot, bay leaf, thyme sprigs, and garlic cloves to the simmering water for extra flavor. This step is optional, but worth it.

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

Chef's note on beans and baking - Wonder why baked beans need hours in the oven, even when you start with canned beans? It's not about cooking them until tender; the beans are already soft. The long, slow baking 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 - Substitute Great Northern beans or cranberry beans for navy beans. Heirloom options such as Marcella, Alubia Blanca, or Yellow Eye beans work well too.
  • Canned bean options - 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 to sauté the onion instead of bacon fat.
  • Add ginger - Ginger is a flavorful addition to baked beans. Use jarred ginger puree or finely grated fresh ginger, and sauté it 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.

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.
  1. 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.
  1. Drain beans and rinse well, discarding the salty brining water.
Soaked beans in a pot with aromatics for flavoring, ready to cook.
  1. 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
  1. 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.

Raw bacon cooking in a Dutch oven.

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, 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:

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.

Re-heating Tips

If making baked beans a day or two ahead, cool them properly, then refrigerate covered. Baked beans firm up when chilled, 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 (like 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. Old beans often take much longer to soften, and sometimes they never fully do.

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.
Water can also be a factor. Hard water, especially water high in calcium, can prevent beans from softening. For best results, use filtered water instead of tap water.

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. For a mulit-purpose grilling and dipping sauce, try this homemade hoisin sauce (gluten-free too).

⭐️Did You Make This Recipe?

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

A gray pot of savory sweet dark brown baked beans with a wooden spoon.

Old Fashioned Boston Baked Beans

Sally Cameron
Start the night ahead by soaking beans or use the Quick Soak method in notes at the end. For a vegetarian or vegan version skip the bacon and saute in olive oil. Don't be overwhelmed by the length of this recipe. It's harder to explain than do! For a shortcut with canned beans see the recipe notes at the end.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 3 hours
Dried bean soaking (optional) 12 hours
Total Time 15 hours 20 minutes
Course Side Dish
Cuisine American
Servings 9 to 10
Calories 485 kcal

Equipment

Ingredients
  

Basic bean soaking

  • 1 pound dried small white beans such as navy beans see notes below on bean options, for shortcut use 4-15 ounces cans of beans.
  • 1 ½-2 quarts filtered water enough to cover the beans by 4 inches for soaking
  • 1-2 tablespoons kosher salt for brining 1 tablespoon per quart of water

Bean pre-cooking (aromatics)

  • ½ onion yellow or brown
  • 1 carrot peeled and cut in half crosswise
  • 1 rib celery cut in half crosswise
  • 2 garlic cloves peeled and smashed
  • 1 bay leaf
  • 2 fresh thyme sprigs sub sage leaves or rosemary

Baked beans

  • 6 ounces thick cut bacon chopped crosswise into strips
  • 1 ½ cups chopped onion, yellow or brown 1 large onion
  • 2-3 garlic cloves finely chopped
  • ⅓ cup light brown sugar or golden monk fruit blend
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons regular or smoked paprika optional
  • 1 ½ teaspoons sea salt
  • ½ teaspoon ground black pepper
  • ½ cup unsulphured blackstrap molasses
  • 1 ½ cups unsweetened ketchup
  • 1 tablespoon Dijon mustard sub 1 teaspoon dry mustard
  • 1 bay leaf

Would you like to save this recipe?

Never lose a recipe! We'll email this post to you, so you can come back to it later.

Instructions
 

Soak the beans (the night ahead)

  • Place dry beans in a colander, rinse well with cold water and remove any broken beans. Place beans in a large container and cover with double the amount of cold water. Add 1 tablespoon of kosher salt per quart of water (brining). Cover beans and refrigerate 12 hours or overnight. Before cooking, drain beans and rinse well. Discard soaking water. To quick soak, see notes below.

Pre-cook the beans

  • In a large heavy pot such as a 5 ½ quart Dutch Oven, add the soaked, drained beans and enough fresh filtered water to cover by several inches. Bring to a boil, boil 10 minutes, skimming any foam that develops. Turn the heat down to medium-low, add the aromatics and simmer until tender, approximately 1 hour.
    Check the beans occasionally to make sure they are covered with water. As needed, add hot filtered water from a tea kettle. When beans are tender, drain the beans, saving the bean broth, and continue with the recipe.

Start the beans

  • Pre-heat the oven to 325°F degrees. Fry the chopped bacon in the same pot until crisp and browned. Remove bacon to paper towels reserving the bacon fat. Add 2 tablespoons bacon fat back to the pan and cook the onion until soft and lightly golden, 8-10 minutes, over medium-low heat. Add garlic and cook another minute.
  • Add the brown sugar, vinegar, salt, pepper and paprika and stir until sugar is melted. Stir in the molasses, then the ketchup and mustard until smooth.
    Gently fold in the beans until coated. Add the bay leaf and bacon. Top the pot with the lid.

Bake the beans

  • Bake for 3 hours, checking each hour and adding a little of the reserved bean broth or water if needed. At 2 ½ hours test beans for doneness. If they are not totally tender, bake for another 30 minutes. When beans are done, save and refrigerate 2 cups of extra bean broth for re-heating, to make the beans juicier if needed.

Serving and Storing

  • Serve baked beans hot or warm and re-heat well if you have leftovers, and will keep up to 4 days in the refrigerator. Extra freezes well in an airtight container for up to 3 months.

Notes

Dried beans that work for baked beans: Navy Beans, Great Northern Beans, Cranberry Beans, pinto beans and heirloom dried beans such as Ayocote Blanco, Alubia Blanca beans or Yellow Eye Beans.
To quick soak beans, rinse dried beans with cold water in a colander and check for any broken beans or debris. Place beans in a large heavy pot such as a Dutch Oven and cover with fresh water by several inches. Bring beans to a boil and cook for 1-2 minutes. Turn off heat, cover the beans and let stand on the stove for 1 hour. Drain and proceed with the recipe.
Canned beans shortcut:
To save time, swap the dried beans for 4 -15-ounce cans of beans, drained and rinsed. Use navy beans, great northern, or borlotti. Add them to the pot at the step where the cooked beans go in the full recipe. Bake uncovered at 325°F for about 1 hour, stirring occasionally. Check for consistency and flavor—add a splash of liquid if they look dry, or bake a little longer to thicken if needed.
Yield Note:
This recipe makes a generous batch—about 9 to 10 servings—using 1 pound of dried beans. It’s perfect for parties, BBQs, or meal prep. You can easily cut the recipe in half if you're cooking for a smaller group.
Freezer Tip:
If you’re going to the effort, consider making the full batch and freezing leftovers in individual portions. Baked beans freeze beautifully for up to 3 months and reheat well for quick sides on busy nights.

Nutrition

Calories: 485kcalCarbohydrates: 83gProtein: 17gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 12mgSodium: 3727mgPotassium: 1268mgFiber: 16gSugar: 29gVitamin A: 1398IUVitamin C: 3mgCalcium: 193mgIron: 5mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

Gluten-Free Banana Muffins (Dairy-Free)

by 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

[feast_advanced_jump_to]

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.
  1. Add bananas, brown sugar, eggs, vanilla, oil to a blender.
  2. Puree briefly until smooth on low to medium speed.
  3. Whisk dry ingredients until blended.
  4. 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!

📖 Recipe

Banana muffins studded with mini chocolate chips wrapped in muffin papers.

Gluten-free Banana Muffins (Dairy-Free Option)

Sally Cameron
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.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 28 minutes
Total Time 53 minutes
Course Breakfast, Snack
Cuisine American
Servings 12
Calories 301 kcal

Equipment

Ingredients
  

  • 1 ½ cups + 2 tablespoons gluten-free flour blend 8 ounces King Arthur Measure for Measure
  • 1 ¼ teaspoons baking soda
  • 1 teaspoon baking powder aluminum free
  • ¼ teaspoon fine sea salt
  • 3-4 ripe bananas 1 ½ pounds
  • 2 large eggs
  • ⅔ cup golden brown sugar OR golden brown monk fruit blend
  • ½ cup neutral healthy oil (not vegetable oil, note below) or melted coconut oil
  • 1 ½ teaspoons vanilla extract

Options

  • ½ cup mini chocolate chips plus extra for top if desired

Would you like to save this recipe?

Never lose a recipe! We'll email this post to you, so you can come back to it later.

Instructions
 

Set up

  • Pre-heat the oven to 350°F. Line a muffin pan with paper liners or skip the paper liners and spray with avocado oil.

Mix dry ingredients

  • Add the flour, baking soda, baking power, and salt together in a medium mixing bowl and whisk to blend.

Mix the wet ingredients

  • Add the bananas, eggs, sugar, oil, and vanilla to a blender, and briefly blend on low to medium speed just until smooth (15 seconds). Do not over-blend.
    Add the wet mix to the dry ingredients in the bowl and fold together with a flexible spatula until smooth, then blend in the chocolate chips if using.
    Rest the batter to rehydrate for 15-20 minutes.

Portion muffins

  • Portion the muffin batter between the wells of a 12-cup muffin pan. For equal portions use #16 disher/scooper or a ¼ cup measure. Sprinkle extra chocolate chips on top if desired.

Bake muffins

  • Bake muffins until they are light golden brown on top and a toothpick or cake tester come out clean or with few moist crumbs when inserted into the center of a muffin, 26-28 minutes. They should feel firm on top with little give. Ovens vary so go by the toothpick test.
    Cool muffins a few minutes in the pan then remove to a wire cooling rack.

Notes

Storing and Freezing

Muffins store on the kitchen counter in an airtight container or zip bag for up to 4 days. Freeze leftover muffins for up to 2 months. Thaw at room temp or warm gently before enjoying.
Healthy oil
If you have standard vegetable oil in your pantry, toss it. I use this healthy vegetable oil replacement all of the time! You have to order it online but it is worth it. 

Substitutions

  • Skip the chocolate chips for simple gluten-free banana muffins.
  • If your GF flour does not contain xanthan gum, add ¼ teaspoon.
  • To reduce the carbs and sugar, use golden monk fruit/allulose blend. Carbs per muffin is then 28 grams - 4 grams of fiber = 24 grams net carbs. They taste the same and know one will know the difference, it's how I usually make them. 

    Egg Sensitivities

    • For a flax egg:  1 T flax seeds + 3 T water blend in blender 1 minute. For a chia egg, 1 T chia + ⅓ cup water, let stand 15 minutes. For the two eggs, double these quantities, then add to the blend where you would add the eggs.

    Nutrition

    Serving: 1Calories: 301kcalCarbohydrates: 45gProtein: 5gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 32mgSodium: 218mgPotassium: 134mgFiber: 4gSugar: 21gVitamin A: 81IUVitamin C: 3mgCalcium: 63mgIron: 1mg
    Tried this recipe?Let us know how it was with a comment and leave a star rating!
    A batch of chocolate chip banana muffins in tulip baking papers on a cooling rack.

    Garlic Roasted Tomatoes with Thyme

    by 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.

    [feast_advanced_jump_to]

    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.

    ⭐️Did You Make This Recipe?

    If you make garlic roasted tomatoes, 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

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

    Garlic Roasted Tomatoes

    Sally Cameron
    While cherry tomatoes are at their summer peak, roast some with herbs, garlic and olive oil. See recipe notes for the many ways to use them. Servings vary with how you are using them.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 25 minutes
    Total Time 35 minutes
    Course Appetizer, condiment, Side Dish
    Cuisine American
    Servings 6
    Calories 45 kcal

    Equipment

    Ingredients
      

    • 1 ½ pounds organic sweet cherry or grape tomatoes halved
    • 1 tablespoon olive oil
    • 2-3 large garlic cloves finely chopped
    • 2 tablespoons fresh chopped thyme leaves
    • ¼ teaspoon sea salt
    • 2 pinches fresh black pepper

    Would you like to save this recipe?

    Never lose a recipe! We'll email this post to you, so you can come back to it later.

    Instructions
     

    • Pre-heat oven to 400 degrees. Cover a rimmed baking sheet with parchment or foil. Toss halved tomatoes with oil, garlic, thyme, salt and pepper. Spread tomatoes on the baking sheet cut side up and roast for about 25 minutes until shriveled and edges are just starting to turn a bit brown.
      Timing will depend on your oven, how juicy the tomatoes are, and whether you use convection mode or standard mode. Follow your nose; when you smell them they are probably done. If your tomatoes are super juicy it will likely take longer (so be patient).
    • Serve warm, room temperature, or cool. They will keep a week in the refrigerator.

    Notes

    For a South-of-France flavor, add a teaspoon of Herbs de Provence. It's a classic French blend that includes French thyme, savory, fennel, rosemary, marjoram, basil, lavender and tarragon. Find it at most markets or herb and spice stores. 
    How to Use Roasted Tomatoes
    • Serve with crostini alone or spread with soft goat cheese.
    • Stuff portobello mushrooms. 
    • Top a pizza.
    • Toss with pasta.
    • Fill an omelet or serve beside scrambled eggs.
    • Fold into risotto or rice.

    Nutrition

    Calories: 45kcalCarbohydrates: 5gProtein: 1gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gSodium: 110mgPotassium: 265mgFiber: 1gSugar: 3gVitamin A: 665IUVitamin C: 30mgCalcium: 24mgIron: 1mg
    Tried this recipe?Let us know how it was with a comment and leave a star rating!

    Cottage Cheese and Egg Bake

    by 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.

    [feast_advanced_jump_to]

    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.
    1. Saute the onions in butter until soft. Add the to the casserole dish.
    Nicely browned sauteed mushrooms in a stainless steel pan.
    1. Saute mushrooms in butter until browned and moisture is mostly gone.
    Bright green broccoli florets in a steamer basket.
    1. Steam broccoli florets until tender, 2-3 minutes.
    Cooked chopped broccoli on a black cutting board.
    1. Chopped the cooked broccoli
    A white baking dish filled with broccoli, mushroom, quinoa, and herbs for a breakfast casserole.
    1. Add the veggies, quinoa, and herbs to the dish and mix together.
    Egg, cottage cheese, and parmesan cheese in a blender ocntainer.
    1. 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.

    📖 Recipe

    A piece of golden baked breakfast casserole with eggs on a plate with a fork and dollop of sour cream on top.

    Cottage Cheese and Egg Bake

    Sally Cameron
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 25 minutes
    Cook Time 50 minutes
    Total Time 1 hour 15 minutes
    Course Breakfast, Brunch
    Servings 6
    Calories 267 kcal

    Equipment

    Ingredients
      

    • 1 ½ tablespoons unsalted butter
    • 1 cup chopped onion half a medium
    • ¾ teaspoon dried thyme
    • 1 ½ cups small broccoli florets about 4 ounces
    • 8 ounces mushrooms stemmed and sliced thin
    • 2 tablespoons chopped fresh Italian parsley
    • ½ teaspoon garlic powder or 2 fresh cloves finely chopped
    • ¾ cup cooked and cooled quinoa
    • 10 large eggs
    • ⅔ cup cottage cheese
    • ⅔ cup finely grated parmesan cheese divided use
    • ½ teaspoon sea salt
    • ¼ teaspoon ground black pepper
    • ¼ teaspoon red pepper flakes optional

    Would you like to save this recipe?

    Never lose a recipe! We'll email this post to you, so you can come back to it later.

    Instructions
     

    Prepare the dish

    • Lightly spray an 8x8-inch glass or ceramic baking dish with nonstick spray. Sprinkle the cooked quinoa evenly over the bottom.

    Sauté aromatics

    • In a large (12-inch) skillet over medium-low heat, melt ½ tablespoon of butter. Add the onion and sauté until softened, about 3 minutes. Stir in the garlic and thyme, cook for 1 minute more. Transfer the mixture to the baking dish.

    Cook the mushrooms

    • Add the remaining 1 tablespoon of butter to the skillet. Add the mushrooms and cook until browned and most of the moisture has evaporated. Add to the baking dish.

    Add broccoli and herbs

    • Steam the broccoli florets until just tender, 2-3 minutes, then chop them small. Add to the baking dish along with the chopped parsley. Stir to evenly combine all the vegetables.

    Blend the egg mixture

    • In a blender, puree the cottage cheese with 2 of the eggs on low speed a few seconds until smooth. Add the remaining eggs and blend briefly on low speed to combine-just until smooth. Avoid blending on high speed to prevent whipping too much air into the mixture.

    Assemble the casserole

    • Stir ⅓ cup of the Parmesan cheese into the egg mixture, then pour the mixture over the vegetables in the baking dish. Sprinkle the remaining ⅓ cup of Parmesan evenly over the top.

    Bake and serve

    • To serve right away: Bake at 350°F for about 50 minutes, until the top is golden brown and the casserole feels firm to the touch. Let cool slightly before slicing and serving.
      To make ahead: Cover the unbaked casserole with plastic wrap and refrigerate overnight. In the morning, remove it from the fridge 30–45 minutes before baking. Bake as directed above.

    Nutrition

    Calories: 267kcalCarbohydrates: 12gProtein: 20gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 329mgSodium: 578mgPotassium: 433mgFiber: 2gSugar: 4gVitamin A: 938IUVitamin C: 25mgCalcium: 224mgIron: 2mg
    Tried this recipe?Let us know how it was with a comment and leave a star rating!

    Homemade Everything But the Bagel Seasoning

    by 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

    1. Combine all ingredients in a small bowl.
    2. Stir or shake to mix well.
    3. 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).

    Did You Make This Recipe?

    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

    📖 Recipe

    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.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Total Time 5 minutes
    Course condiment, Seasoning
    Cuisine American
    Servings 33 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

    Would you like to save this recipe?

    Never lose a recipe! We'll email this post to you, so you can come back to it later.

    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

    by 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.

    [feast_advanced_jump_to]

    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.
    1. Add the pistachio crust ingredients to the food processor workbowl.
    Pistachios, breadcrumbs, garlic, and herbs processed for a crust for pork roast.
    1. 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.
    1. 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.
    1. 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:

    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.

    📖 Recipe

    A golden crusted pork rib roast on a gray platter with fresh green parsley.

    Pork Rib Roast

    Sally Cameron
    A savory bone-in pork rib roast with a crisp garlic-herb-pistachio crust. Perfect for holidays or special occasions.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 2 hours 15 minutes
    Resting time 15 minutes
    Total Time 2 hours 45 minutes
    Course Dinner, Entree, Main Course
    Cuisine American
    Servings 5 to 6 servings
    Calories 538 kcal

    Equipment

    Ingredients
      

    Pork rib roast

    • 4 pound 5-rib bone-in pork roast with chine bone removed bones frenched, optional
    • 2 teaspoons creamy Dijon mustard
    • 2 teaspoons whole grain Dijon mustard
    • kosher sea salt
    • ground black pepper
    • granulated garlic optional

    Pistachio crust (makes extra)

    • ½ cup raw, unsalted pistachios
    • ¼ cup chopped fresh Italian parsley
    • 2 tablespoons seasoned breadcrumbs gluten-free or regular
    • 1 tablespoon fresh chopped thyme
    • 2 large fresh garlic cloves chopped fine
    • avocado spray

    Would you like to save this recipe?

    Never lose a recipe! We'll email this post to you, so you can come back to it later.

    Instructions
     

    Get ready

    • Get the roast out of the refrigerator 1 hour ahead of roasting to get the chill off. After 30 minutes, pre-heat the oven to 325°F. Coat the rack and roasting pan bottom with the avocado spray.

    Make the crust

    • Add the crust ingredients to a food processor, pulse and process until the crust mix is fine but still with a little texture. Without a food processor, chop everything fine by hand and combine.

    Prep the pork

    • Season the pork rib roast on both sides and ends with salt and pepper, and a little garlic if using. Cover the top side of the rib roast well with the pistachio mix, patting firmly and evenly. Position the meat thermometer in the side center chop of the roast.

    Roast the pork and rest

    • Place the roasting pan in the oven and roast pork until the thermometer reads 140°F. Temperature will rise to the perfect 145°F as the roast is resting before slicing.
      Note - Watch the color of the crust towards the end of roasting. If it is getting too brown, tent the top with foil.
      My roasts take approximately 2 hours and 20 minutes. As ovens vary, roast to temperature, not time.
    • When the roast is done, allow it to rest before slicing. Arrange thick chops on a platter and serve.

    Notes

    There will likely be extra crust mix and it's delicious on fish then baked or roasted! I've used it on halibut and salmon. 
    If you don't have a rack for the inside of the roasting pan, lay down stalks of celery to elevate the roast off the bottom of the pan. Discard celery after roasting. 
    Here's an alternative to a wire roasting rack. 

    Nutrition

    Calories: 538kcalCarbohydrates: 7gProtein: 52gFat: 32gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 139mgSodium: 234mgPotassium: 977mgFiber: 2gSugar: 1gVitamin A: 381IUVitamin C: 7mgCalcium: 95mgIron: 3mg
    Tried this recipe?Let us know how it was with a comment and leave a star rating!

    Lemon Meringue Tart Recipe

    by 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.

    [feast_advanced_jump_to]

    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 almond flour tart crust in prep bowls on a counter.
    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

    1. Combine all crust ingredients in a bowl and mix with a fork until it holds together.
    2. Pour crust ingredients into tart pan and distribute with fingers.
    3. Make a strong edge then flat bottom.
    4. 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.
    1. Whisk the egg yolks until smooth, juice and strain the lemons.
    2. Bloom the gelatin in appropriate water 5-10 minutes (see recipe card details).
    3. Over medium low heat, melt the butter, add the lemon juice, add the sugar, whisk until smooth.
    4. 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.

    Four photos of making Italian meringue from sugar syrup to whipped meringue.
    1. Add sugar and water to a small pan and bring to a boil. Do not stir to reduce crystallization of sugar.
    2. Whip 3 egg whites until foamy, then add cream of tartar and whip to soft peaks.
    3. Cook sugar syrup to 246°F - 248°F for Italian meringue.
    4. 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

    A beautiful lemon tart with piles of piped meringue on top of a cake plate.

    Lemon Meringue Tart

    Sally Cameron
    A stunning dessert made with a gluten-free almond-coconut crust, tangy lemon curd filling, and pillowy Italian meringue topping. Creamy, bright, and perfect for spring or special occasions. Make the filling sugar-free if desired. To serve, serve as is or torch the meringue if desired. Both are good!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 1 hour
    Cook Time 45 minutes
    Tart chilling time 1 hour 30 minutes
    Total Time 3 hours
    Course Dessert
    Cuisine American
    Servings 8
    Calories 606 kcal

    Equipment

    Ingredients
      

    Almond flour tart crust (directions link below)

    • 1 ½ cups superfine almond flour 6 ounces Bobs Red Mill
    • ½ cup coconut flour 2 ounces Bobs Red Mill
    • 6 tablespoons unsalted butter melted
    • 2 tablespoons light brown sugar
    • ¼ teaspoon sea salt

    Lemon curd tart filling (yield 2 cups)

    • 12 large egg yolks save 3 whites for meringue
    • ¼ pound unsalted butter 8 tablespoons
    • 1 cup strained fresh lemon juice 4 large lemons
    • 1 cup + 2 tablespoons superfine sugar or 1 ½ cups powdered allulose for sugar-free
    • ½ teaspoon powdered citric acid if using Meyer lemons
    • 2 ½ sheets leaf gelatin 170 bloom or regular gelatin powder, 1 packet

    Italian meringue

    • 3 large egg whites from the lemon curd, 90 grams of white.
    • ¾ cup superfine sugar
    • ¼ cup water
    • ¼ teaspoon cream of tartar
    • 1 pinch salt

    Would you like to save this recipe?

    Never lose a recipe! We'll email this post to you, so you can come back to it later.

    Instructions
     

    Make the tart crust (a day ahead if desired)

    • Pre-heat oven to 350° (177 C). In a medium bowl, mix almond flour, coconut flour, sugar and melted butter with a fork until blended, then blend until completely combined with your fingers. To test, squeeze a handful together. It should hold together and feel moist.
      Dump all of the crust mix into the tart pan and begin to press in the crust starting with creating a strong edge and the bottom last. To see full tart directions and photos please follow the link at the bottom of the recipe.

    Make the lemon curd filling

    • Separate your eggs, using 12 yolks for the filling and saving 3 egg whites for the meringue.
    • First bloom the gelatin. For powdered gelatin, add powder to 2 tablespoons of water, stir, and let bloom for 5-7 minutes in a small bowl. For leaf gelatin, cut the leaves in pieces and cover with cold water in a small bowl.
    • Melt butter in a 3 quart pan over medium low heat. Add the lemon juice (and citric acid if needed) and sugar or sifted allulose and whisk until smooth.
      Whisk the yolks until smooth in a medium bowl. When the butter lemon blend is hot (small bubbles around the edges of the pan), slowly drizzle it into the egg yolks whisking continually until totally incorporated. This is called tempering, so the eggs don't scramble.
    • Pour the entire mix back into the pan and cook over medium low heat, whisking continually, until you feel it thicken, 3-4 minutes. Pour the hot lemon curd through a fine sieve to catch any cooked egg bits and while hot, add the bloomed gelatin and mix until smooth.
      Cool the lemon filling 20-30 minutes before pouring into the tart shell before baking. This protects the crust and ensures a smooth, even set during baking.

    Bake and cool

    • Pre-heat the oven to 325°F (conventional). Place the tart shell on the baking sheet for stability, then pour lemon curd in and bake for 15 minutes at 325°F.
    • Remove tart from oven and carefully place on a wire rack to cool when you can handle it. Filing will be fairly fluid and jiggly, not set (until it cools).
    • Let tart cool at room temperature for about 1 hour. Refrigerate for 2 to 3 hours or overnight for the cleanest slices.

    Make meringue, pipe, and torch (optional)

    • Whip meringues to soft peaks with a hand mixer on medium high speed, adding cream of tartar at the foamy point. Whip to soft peaks, so when you turn the beaters upside down the tip drops over.
    • Make the sugar syrup. Add sugar and water to a small pan. Bring to a boil and cook until sugar syrup reaches 246°F degrees for a stiff meringue, or 240°F - 242°F for a softer more marshmallow texture meringue.
    • When sugar syrup is to the right temperature, immediately remove it from the heat and slowly pour in into the side of the bowl of meringue while whipping on high speed. Whip on high speed as the meringue cools.
      Continue whipping the meringue until glossy peaks form and to cool the meringue 5-7 minutes. Meringue is ready to use.
    • Fill a piping bag fitted with a star tip to pipe a decorative top or spoon and swirl meringue on top of the tart and arrange as you please.
      The final step if desired is to carefully use a blow torch to brown the top. Use a low flame and move the torch across the meringue until you have enough browned meringue. Don't rush this step. When done torching, it's ready to serve.
    • Slicing trick - Use a long thin slicing knife and wipe it off on paper towels or a kitchen towel between each slice for clean slices.

    Notes

    Tart Crust Directions
    Since this lemon meringue tart includes three components, the tart crust ingredients are listed here and in the recipe card. For the step-by-step instructions, click here to see how to make the almond flour tart crust.
    Nutrition calculation note - As powdered allulose is not metabolized by the body, the carb numbers should be 31 grams per serving for all of the crust, filling and meringue. 

    Nutrition

    Calories: 606kcalCarbohydrates: 58gProtein: 12gFat: 38gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 328mgSodium: 132mgPotassium: 106mgFiber: 5gSugar: 49gVitamin A: 986IUVitamin C: 12mgCalcium: 89mgIron: 2mg
    Tried this recipe?Let us know how it was with a comment and leave a star rating!

    Creamy Fennel Soup With White Beans

    by 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.

    [feast_advanced_jump_to]

    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.
    1. Chop fennel by hand or in the food processor.
    2. Chop onion and garlic by hand or in the food processor.
    3. Saute the fennel, onion, and garlic in oil, add the herbs and cook slowly until softened, 7-10 minutes.
    4. 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

    A gray bowl of fennel and white bean soup with olive oil and fried shallots.

    Fennel Soup

    Sally Cameron
    A velvety, protein-rich soup made with fresh fennel, white beans, and herbs. Smooth, comforting, and ready in about 45 minutes-perfect for a cozy meal. Yield is 8 cups, 2 quarts.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 30 minutes
    Puree in blender 5 minutes
    Total Time 45 minutes
    Course Main Course, Side Dish, Soup, starter
    Cuisine American, French
    Servings 6 12-ounce servings
    Calories 332 kcal

    Equipment

    Ingredients
      

    • 1 ½ tablespoon extra virgin olive oil or avocado oil
    • 1 ¼ cups chopped white onion or sweet onion 1 small
    • 3 large garlic cloves
    • 1 ¼ pounds fennel bulbs 2-3, bulb only, trimmed of tops
    • 4 cups low sodium chicken broth or vegetable broth
    • 1 ½ teaspoons dried tarragon dried thyme, or both.
    • ½ cup heavy cream canned coconut milk for dairy-free
    • 30 ounces canned cannellini beans drained and rinsed
    • ¾ teaspoon sea salt
    • ½ teaspoon white pepper or black

    Optional garnishes

    • fennel fronds
    • extra virgin olive oil
    • fresh chopped chives or parsley
    • finely grated parmesan cheese
    • crisply cooked and crumbled bacon

    Would you like to save this recipe?

    Never lose a recipe! We'll email this post to you, so you can come back to it later.

    Instructions
     

    Vegetable prep

    • Roughly chop the fennel and onion, then pulse in a food processor until finely chopped. If you don't have a food processor, chop them finely by hand. Finely chop the garlic.

    Sweat the vegetables

    • Heat the olive oil in a medium pot (5½ quarts) over medium-low heat. Add the fennel and onion, cover with the lid slightly ajar, and cook gently until soft and translucent, about 10-12 minutes. You're sweating the vegetables, not browning them. Keep them pale-no color. Add the garlic and cook 1 minute more. Stir in the herbs and half of the salt.

    Simmer the soup

    • Add the beans and the broth and bring to a simmer, allow flavors to blend and heat soup to heat through, 5 minutes. Puree the soup in a blender in 2 batches, adding the cream at the end. Taste and season with the rest of the salt and white or black pepper if desired.
      Serve with a drizzle of extra olive oil and any other garnishes you prefer.

    Notes

    Substitutions:
    If you can't get cannellini beans, use navy beans, small white beans, or great northern beans, they all work great. 
    Storing and freezing:
    Soup keeps in the refrigerator for 4-5 days in an airtight container, be sure to label and date. Soup freezes for up to 3 months. Thaw overnight in the refrigerator then reheat gently on the stovetop or microwave until hot. 

    Nutrition

    Serving: 1.5cupsCalories: 332kcalCarbohydrates: 43gProtein: 16gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 22mgSodium: 401mgPotassium: 1259mgFiber: 10gSugar: 6gVitamin A: 440IUVitamin C: 15mgCalcium: 186mgIron: 6mg
    Tried this recipe?Let us know how it was with a comment and leave a star rating!

    Blackened Mahi Mahi (Air Fryer Recipe)

    by 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.

    [feast_advanced_jump_to]

    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.
    1. 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.
    1. 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.

    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

    Crusty topped blackened fish filet on top of coleslaw in a gray bowl.

    Blackened Mahi Mahi (Air Fryer Recipe)

    Sally Cameron
    With bold Cajun spices and a quick cook time, this healthy mahi mahi recipe is on the table in just 7-8 minutes. Serve with coleslaw and riced mashed potatoes.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 8 minutes
    Total Time 13 minutes
    Course Dinner, Entree, Main Course
    Cuisine American
    Servings 4
    Calories 160 kcal

    Equipment

    • 6 quart air fryer

    Ingredients
      

    Fish

    • 1 ½ pounds mahi mahi filets (4 - 6 ounce filets) see substitutes below
    • avocado oil spray

    Blackening seasoning (makes ½ cup)

    • 2 tablespoon smoked paprika or sweet paprika, traditional
    • 1 tablespoon granulated garlic powder
    • 1 tablespoon onion powder
    • 2 teaspoons dried thyme
    • 2 teaspoons dried oregano
    • 2 teaspoons ground black pepper
    • 1 teaspoon white pepper optional but adds depth
    • ¼-1/2 teaspoon cayenne pepper use more for spicy or omit for heat sensitive, or swap chipotle powder

    Would you like to save this recipe?

    Never lose a recipe! We'll email this post to you, so you can come back to it later.

    Instructions
     

    • Add all of the blackening seasoning ingredients to a jar and shake well to blend.
    • Cut the mahi mahi into 4 equal 6-ounces filets. Give them a quick spray of avocado oil and cover the tops with blackening seasoning.
    • Ready the air fryer, setting it to to 385°F. Give the rack a quick spritz of oil if needed. Add the mahi mahi when the air fryer is ready and cook for 7-8 minutes or until the mahi reads 145°F with a digital thermometer.
      Remove from the air fryer and serve right away with wedges of lemon.

    Notes

    Best Substitutes for Mahi Mahi:
    • Salmon - Rich and meaty, holds together well and takes on bold seasoning beautifully.
    • Halibut - Mild, firm, and slightly sweet. Great texture, though a bit pricier.
    • Cod (loin cut) - Mild and flaky but still firm enough for this recipe if handled gently as it falls apart easily.
    • Snapper - Red snapper; lean with a nice texture and mild flavor.
    • Grouper - Similar to mahi in firmness and mildness, terrific if you can get it

    Nutrition

    Serving: 6ouncesCalories: 160kcalCarbohydrates: 3gProtein: 32gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.3gCholesterol: 124mgSodium: 152mgPotassium: 785mgFiber: 1gSugar: 0.3gVitamin A: 1215IUVitamin C: 0.4mgCalcium: 49mgIron: 3mg
    Tried this recipe?Let us know how it was with a comment and leave a star rating!

    Vegetable Rice

    by 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.

    [feast_advanced_jump_to]

    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.

    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

    A bowl of colorful rice with mixed vegetables and a parsley garnish ready to serve.

    Vegetable Rice

    Sally Cameron
    Colorful and tasty, the vegetable rice goes with many main dishes and is great for prep and make head. Customize it with the vegetables you prefer if desired. This is a Mexican-style recipe but you can make it plain, see recipe notes at the end. For vegan or vegetarian, use vegetable broth.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    Course Side Dish
    Cuisine American
    Servings 6 to 8
    Calories 261 kcal

    Equipment

    Ingredients
      

    • 1 ½ cups white basmati rice
    • 1 ½ tablespoons extra virgin olive oil or avocado oil
    • 1 cup chopped white onion 1 small onion
    • 2 large garlic cloves
    • ½ teaspoon ground cumin
    • ½ teaspoon ground coriander
    • 1 tablespoon tomato paste
    • ½ teaspoon sea salt
    • ¼ teaspoon ground black pepper
    • 2 ½ cups low sodium chicken broth or vegetable broth
    • ½ cup peas frozen, thawed
    • ½ cup corn kernals frozen, thawed
    • ½ cup finely chopped carrot 2-3 carrots
    • ½ cup finely chopped red bell pepper half of a large pepper
    • 1 tablespoon fresh chopped cilantro or parsley optional garnish

    Would you like to save this recipe?

    Never lose a recipe! We'll email this post to you, so you can come back to it later.

    Instructions
     

    Wash rice

    • Add the rice to a sieve and rinse well under cold running water for 1 minute. Drain and save for cooking.

    Cook rice

    • Add the oil to a heavy medium pot (3 ½ quarts) over medium heat and saute the onions until soft, 3-4 minutes. If they start to brown turn the heat down. Add the garlic and cook 1 minute more.
    • Add the spices, tomato paste, salt and pepper, and stir, cook 1-2 minutes until it's mixed and fragrant. Add the washed drained rice and toast for 5 minutes, stirring.
    • Add broth to the pot and stir. Turn up the heat and bring to a boil, cover with a tight fitting lid and turn heat to low. Cook rice for 15 minutes.

    Add vegetables

    • At the end of 15 minutes, stir the rice quickly then add all of the vegetables right on top of the rice. Cover with the lid, turn heat off and allow to steam finish for 10 minutes. Taste and season with more salt and black pepper if desired.

    Notes

    To make a more simply flavored vegetable rice, skip the spices and the tomato paste. 

    Nutrition

    Calories: 261kcalCarbohydrates: 48gProtein: 7gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 257mgPotassium: 331mgFiber: 3gSugar: 4gVitamin A: 2345IUVitamin C: 25mgCalcium: 36mgIron: 1mg
    Tried this recipe?Let us know how it was with a comment and leave a star rating!

    Hearty Chicken Minestrone Soup

    by 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.

    [feast_advanced_jump_to]

    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.
    1. 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.
    1. Add the carrots and celery, cook until softened, 3-4 minutes.
    Mixed vegetables for soup in a stock pot with a wooden spatula.
    1. Add the zucchini, green beans, and herbs. Stir and cook another 3-4 minutes.
    Cannellini beans just added to chicken minestrone soup.
    1. Stir in the beans and tomatoes.
    Golden chicken broth pouring into a pot of chicken vegetable soup.
    1. Add the broth.
    A pot of soup in process showing vegetables, broth, and shredded chicken.
    1. 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.

    📖 Recipe

    A dutch oven full of chicken minestrone soup with a bowl on the side.

    Chicken Minestrone Soup

    Sally Cameron
    This hearty minestrone soup is packed with healthy vegetables, tasty broth, tender beans, chicken and pasta for a high protein lunch or dinner. Use either GF or regular pasta, and leftover or rotisserie chicken. Big flavors and a meal in a bowl. Top with grated parmesan and fresh chopped parsley to serve.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 35 minutes
    Total Time 55 minutes
    Course Soup
    Cuisine American, Italian
    Servings 4 to 5 (Yield 10 cups)
    Calories 453 kcal

    Equipment

    • Dutch oven 5 ½ quarts

    Ingredients
      

    • 1 ½ tablespoons olive oil
    • 1 ½ cups chopped onion
    • 3 large garlic cloves chopped fine
    • ¾ cup chopped carrots about 3
    • ¾ cup chopped celery 3 ribs
    • 1 ½ teaspoon dried oregano
    • 1 ½ teaspoon dried thyme
    • ½ cup chopped zucchini 1 small
    • ¾ cup chopped raw green beans
    • 15 ounces canned chopped tomatoes or diced tomatoes
    • 15 ounce can of cannellini beans drained, rinsed.
    • 4 cups chicken broth, low sodium
    • 8 ounces rotisserie chicken or leftover chicken chopped
    • 4 ounces elbow pasta GF or wheat
    • ½ teaspoon sea salt
    • ¼ teaspoon ground black pepper
    • 1 tablespoon fresh chopped parsley optional
    • ¼ cup grated parmesan cheese optional

    Optional

    • 1 parmesan rind

    Would you like to save this recipe?

    Never lose a recipe! We'll email this post to you, so you can come back to it later.

    Instructions
     

    Pasta water

    • First get a large pot of water on to boil for the pasta. Add a little salt. When the water boils, add the pasta a cook according to the box directions. When done, drain through a strainer, rinse briefly with cold water and save for adding to the soup.

    Make the soup

    • In a large heavy pot (5 ½ quart dutch oven) over medium heat, add the oil and when hot, cook the onion until soft, 3-4 minutes. Add the garlic and cook 1 minute. Add the carrots and celery and cook until softened, 4-5 minutes.
    • Stir in the dried thyme and oregano, then the zucchini, green beans, and tomatoes. Add the beans, broth, chicken, salt and pepper, parmesan rind if using, and bring to a simmer. Turn the heat down and allow soup to cook for 7-10 minutes to allow flavors to blend.
      Add the pasta towards the end and heat through. Garnish with fresh chopped parsley and sprinkles of grated parmesan cheese if desired.

    Notes

    • For the dried herbs, you can also use 1 tablespoon of a dried Italian blend. 
    • For a little heat, add red pepper flakes.
    • For greens, add a couple handfuls of baby spinach leaves just before serving. Kale and chard are traditional too (but they need to cook longer than the spinach).
    • For a vegetarian or vegan minestrone, use vegetable broth, and omit the chicken, using both red and white kidney beans.
    • Use frozen green beans instead of fresh.

    Nutrition

    Calories: 453kcalCarbohydrates: 59gProtein: 33gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 54mgSodium: 713mgPotassium: 926mgFiber: 11gSugar: 10gVitamin A: 8216IUVitamin C: 28mgCalcium: 190mgIron: 6mg
    Tried this recipe?Let us know how it was with a comment and leave a star rating!

    Easy Sugar Free Lemon Curd

    by 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.

    [feast_advanced_jump_to]

    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.
    1. 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.
    1. Zest and juice the lemons, separate the eggs, and cube the butter.
    Bright golden yellow egg yolks whisked together in a glass bowl.
    1. Whisk egg yolks until smooth.
    A stainless steel pan with lemon juice, butter, and allulose sugar.
    1. 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
    1. 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.
    1. 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.

    📖 Recipe

    A square jar filled with lemon curd dripping off a silver spoon.

    Sugar-free Lemon Curd

    Sally Cameron
    Tangy, sweet, tart, bright, easy to make and versatile. This sugar-free lemon curd ditches the carbs and is keto-friendly too. Lots of ways to use it!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Course condiment
    Cuisine American
    Servings 6 to 8 servings: Yield 1 cup
    Calories 122 kcal

    Equipment

    Ingredients
      

    • 4 tablespoons unsalted butter sub plant butter for no-dairy
    • ¾ cup pure POWDERED allulose, sifted well not allulose with monk fruit
    • 6 large egg yolks
    • 2 large lemons, juiced and zested need ½ cup juice, optional zest
    • ¼ teaspoon powdered citric acid for Meyer lemon juice only

    Would you like to save this recipe?

    Never lose a recipe! We'll email this post to you, so you can come back to it later.

    Instructions
     

    Prep work

    • Separate the eggs for the yolks and save the whites for another use. Sift the allulose as it's often lumpy in the bag. Juice and zest the lemons. Strain the lemon juice. You need ½ a cup of lemon juice.

    Cook the lemon curd

    • Melt butter in the pan over medium low. Add the lemon juice (and citric acid if needed) and sifted allulose and whisk until smooth. Whisk the yolks until smooth in a medium bowl.
      When the butter lemon blend is hot, slowly drizzle it into the egg yolks whisking continually until totally incorporated. This is called tempering, so the eggs don't scramble.
    • Pour the entire mix back into the pan and cook, whisking continually, until it thickens and reaches 175°F-180°F. Pour immediately through a sieve to catch any cooked egg bits. Stir in 1 tablespoon lemon zest if using.
    • When it's finished, pour the liquid lemon curd into a clean jar, cap tightly and refrigerate 4 hours or overnight until set.
      If after refrigeration the lemon curd is thicker than you want, add a little fresh squeezed lemon juice and stir to reach the desired consistency.
    • Lemon curd lasts in an airtight container for up to one month or frozen for up to 3 months. Thaw in the refrigerator for 24-48 hours and stir well.

    Notes

    Storage: Sugar-free lemon curd lasts up to 1 month in an airtight container refrigerated and can be frozen for up to 3 months. 
    Notes on carbs: While a bag of allulose lists carbs on the nutrition label, as our bodies do not metabolize allulose the carbs zero out. The only carbs are from the lemon juice. 
    Lemon juice note: If you are using Meyer lemon juice you must increase the acidity with citric acid. Add a ¼ teaspoon to the allulose after measuring.
    What to do with extra egg whites? Make these Forgotten Cookies (like chocolate chip meringue cookies). 

    Nutrition

    Serving: 2tablespoonsCalories: 122kcalCarbohydrates: 1gProtein: 3gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 204mgSodium: 9mgPotassium: 21mgSugar: 0.1gVitamin A: 478IUCalcium: 24mgIron: 0.5mg
    Tried this recipe?Let us know how it was with a comment and leave a star rating!

    Creamy Paprika Sauce Recipe

    by 3 Comments

    This rich and creamy sauce with brilliant orange color is paprika sauce, owing its gorgeous color and flavor to real Hungarian paprika. Yes, paprika! Often overlooked as just a garnish for deviled eggs, it truly shines as the star of this fantastic and flavorful sauce. Ready in just 25 minutes, this versatile sauce pairs beautifully with lean meats, chicken, fish and seafood, crowning any dish with its beautiful flavor and color.

    A jar of vivid orange paprika sauce with a gold spoon and paprika sprinkled on the table.

    When Hungarian friends gifted me a bag of fresh, vibrant paprika straight from Budapest, I was blown away by its incredible color and fragrance. It was worlds apart from the dull, dusty paprika I was used to from the grocery store.

    While I use a lot of smoked paprika in my recipes, regular paprika had been sitting on the shelf-until this game-changer arrived. Making paprika sauce is so simple, and its versatility will have you reaching for it again and again!

    [feast_advanced_jump_to]

    Why You'll Like This Recipe

    • Paprika sauce (also called paprika cream sauce) is easy to make.
    • Versatile, for meats, chicken, fish, and seafood, even eggs and omelets.
    • Makes the most of high quality paprika.
    • It's authentic, approved by my Hungarian friends!

    Chef's tip on buying paprika: Skip the clear bags or jars and buy real Hungarian paprika in tins or solid bags where it is protected from light to maintain color and potency. Store it away from light and heat.

    If you love making homemade sauces, try this homemade cocktail sauce, or this gluten-free Hoisin sauce.

    Recipe Ingredients

    Ingredients for paprika sauce in prep bowls on a gray counter.
    • Paprika: Buy fresh Hungarian paprika, also labeled sweet paprika. Check a speciality spice store and online sources versus the grocery store for best quality.
    • Butter: Buy unsalted butter so you control the salt level.
    • Onion: Hungarian cooking uses lots of onion. Use yellow, brown, or white onion, and avoid red onions, which aren't traditional and can overpower the sauce.
    • Garlic: A clove of fresh garlic, it's used with restraint in Hungarian cooking.
    • Tomato paste: Adds color, depth of flavor, and helps thicken the paprika sauce.
    • Broth: Low sodium chicken broth or vegetable broth.
    • Cream: Use heavy cream or heavy whipping cream.
    • Sour Cream: It wouldn't be Hungarian without sour cream! Get full fat sour cream; do not use low fat.

    Please see the recipe card for measurements and salt.

    Substitutions and Variations

    This is one recipe where I do not use black pepper. I don't want black specks in the beautiful orange sauce. If you want to add pepper, try a little white pepper.

    • Use smoked paprika powder for a smoky flavor variation (delicious but not traditional).
    • Use part hot paprika for a spicy sauce.
    • Use creme fraiche in place of full fat sour cream.
    • If you want to spice it up afterwards, add a little of your favorite hot sauce. 

    For another delicious creamy sauce, try this roast pork tenderloin with mustard cream sauce.

    Chef's tip on paprika: Sweet paprika (made from sweet mild red peppers) is the most commonly used in Hungarian cuisine. Hot Hungarian Paprika, made from hotter varieties of peppers (similar to cayenne pepper or a  chili pepper) adds heat and is often used alongside sweet paprika for a more balanced flavor. Rose Paprika is a milder, slightly aromatic type made from the middle of the pepper. Smoked paprika is not traditional in classic Hungarian recipes, but can be used as a modern twist to add a smoky depth of flavor.

    Recipe Instructions

    Cooking chopped onions in a stainless steel pan in butter.
    Step 1: Saute onions in butter until soft over medium-low heat, about 3 minutes. Do not brown them. Add the garlic and cook another 30 seconds.
    Cooking onions turned orange from adding tomato paste.
    Step 2: Stir in tomato paste and cook another 2 minutes.
    Paprika added to a pan of cooking onions turning it bright orange.
    Step 3: Add paprika and stir into onion mixture. Cook another 2 minutes.
    Simmering onions and paprika in a steel pan becoming a sauce.
    Step 4: Add broth and simmer for 2 minutes.
    Heavy cream added to a pan of simmering red paprika sauce.
    Step 5: Stir in heavy cream until smooth and add salt.
    Simmering paprika sauce in a stainless steel sauce pan.
    Step 6: Simmer sauce for 2 minutes until blended and thickened.
    Bright red sauce in a small blender container.
    Step 7: Puree the sauce in a blender to smooth it out, 30 seconds.
    Bright orange paprika sauce adding sour cream to finish.
    Step 8: Add the sauce back to the pan, finish it with sour cream and heat through. Taste and adjust with a little more salt if desired.
    Vivid orange paprika sauce in a jar with a gold spoon and sprinkles of red paprika on the plate.

    Chef's tool tip: For making paprika sauce, I use a 3 quart sauce pan called a saucier. Unlike traditional saucepans with sharp corners, saucier pans have gently curved sides, making it easier to stir and whisk without food getting stuck in the corners. It's a terrific addition to your kitchen collection. It's also my go-to pan for risotto. Sauciers are good all-purpose pans that are easy to clean too.

    Serving Suggestions

    Because paprika sauce is rich and creamy, it pairs well with:

    • A great way to dress up simple roasted or grilled lean meats, like this grilled flank steak or a simple seared pork tenderloin.
    • Simple grilled, roasted, sautéed, or smoked chicken breast.
    • Lean fish and seafood that needs some added richness such as halibut, cod, mahi mahi, or easy baked shrimp.
    • It's even good with eggs such as poached eggs (instead of hollandaise), and omelets.
    • Paprika sauce takes an easy chicken recipe to another level.

    I generally make paprika sauce ahead of time and re-heat on a very low temperature in a small pan. Don't get the sauce too hot as it might break (separate). If it does, whisk it back together to serve.

    Paprika sauce holds for 4-5 days in the refrigerator in an airtight container. It's not a sauce that freezes due to the dairy content.

    Recipe FAQs

    What type of paprika should I use for paprika sauce?

    Traditionally, Hungarians make paprika sauce with sweet paprika. To make it spicy, add a little hot paprika. And while smoked paprika is not traditional, it does add a terrific flavor and modern edge to paprika sauce. Try them all!

    What dishes go well with paprika sauce?

    Because paprika sauce is rich and creamy, serve it with lean grilled or roasted meats, chicken breasts, fish and seafood, or roasted vegetables. It's even good with eggs, especially in place of Hollandaise for Eggs Benedict, and omelets. It's terrific with pork tenderloin and pork chops.

    Can I serve paprika sauce cold?

    Paprika sauce is even good served cold as a dip or spread as with the fat content, it gets very thick when refrigerated. Try thinning it down and using as a cold sauce.

    How do I fix broken paprika sauce?

    Because of the sour cream, if you get paprika sauce to hot after adding the sour cream, it might separate or what is called "break". To fix it, whisk fast to re-incorporate the elements. If that does not help, put it in a blender on low speed.

    Another trick for next time you make it is using creme fraiche instead of regular, full fat sour cream, as the higher fat content of the creme fraiche won't break in sauces.

    What's the difference between Spanish paprika and Hungarian paprika?

    Both made from ground dried peppers, but they differ in flavor, smokiness, and heat levels due to the types of peppers used and their production process.

    Spanish paprika tends to be smoky, rich, and slightly sweet from drying the peppers over wood fires, giving it a rich, darker red color.

    Hungarian paprika tends to be sweet, earthy, and slightly fruity, with a more vibrant pepper taste. It's typically not smoked, allowing the natural sweetness of the peppers to shine through. They are both terrific and hold an important place in your spice cabinet.

    More Super Sauce Recipes

    Sauce makes everything good, transforming the most basic recipes into something fun and delicious. And be sure to check out the sauce recipes index page.

    Did You Make This Recipe?

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

    📖 Recipe

    A glass jar of bright orange paprika sauce with a golden spoon and a bag of paprika behind.

    Paprika Sauce

    Sally Cameron
    Rich and creamy paprika sauce is delicious served with lean meats, chicken, fish and seafood. It's good too over poached eggs and omelets.
    4.50 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 25 minutes
    Course Sauce
    Cuisine American, hungarian
    Servings 8 Yield 1 ¾ cups
    Calories 90 kcal

    Ingredients
      

    • 2 tablespoons unsalted butter
    • ¾ cup chopped onion ½ medium onion
    • 1 small garlic clove finely chopped
    • 1 tablespoon tomato paste
    • 1 ½ tablespoons paprika sweet paprika
    • ½ cup chicken broth low sodium or homemade
    • ½ cup heavy whipping cream
    • ⅓ cup full fat sour cream
    • ¼ teaspoon sea salt or more to taste

    Would you like to save this recipe?

    Never lose a recipe! We'll email this post to you, so you can come back to it later.

    Instructions
     

    • Melt the butter in a medium (3-quart) saucepan over medium-low heat. Add the chopped onion and cook until soft but not browned, about 3 minutes. Add the garlic and cook another 30-60 seconds, stirring.
    • Stir in the tomato paste and cook for 2 minutes. Add the paprika and cook another 2 minutes, stirring, to bloom the spices and release their oils.
    • Stir in the broth and increase the heat slightly. Simmer for 2-3 minutes to blend. Stir in the broth and increase the heat slightly. Simmer for 2-3 minutes to blend. Add the heavy cream and salt, stirring until smooth. Cook for 2 more minutes to thicken slightly. Puree the sauce in a blender to smooth it out, 20-30 seconds.
    • To finish the sauce, add the puree back to the pan and stir or whisk in the sour cream until smooth. Taste for seasoning and adjust with any additional salt for your preference. Sauce is ready to serve.

    Notes

    Chef's Note: I've tested this sauce with ¼ cup, ½ cup, and ¾ cup of heavy cream. While all three amounts work, ½ cup strikes the best balance-it keeps the sauce rich and creamy without muting the paprika flavor. If you prefer a lighter sauce, use ¼ cup. For a richer, more velvety result, go with ¾ cup.
    Options
    • Use smoked paprika powder for a smoky flavor variation (delicious but not traditional).
    • Use part hot paprika for a spicy sauce.
    • If you want to spice it up afterwards, add a little of your favorite hot sauce.
    • Start with ⅓ cup sour cream, then taste. If you prefer a tangier, richer finish, add a little more to taste. 
    Make paprika sauce ahead of time and re-heat on a low temperature in a small pan. Don't get the sauce too hot as it might break (separate). If it does, whisk it back together to serve.
    Paprika sauce holds for 4-5 days in the refrigerator in an airtight container. It's not a sauce that freezes due to the dairy content.

    Nutrition

    Calories: 90kcalCarbohydrates: 3gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 24mgSodium: 99mgPotassium: 101mgFiber: 1gSugar: 1gVitamin A: 983IUVitamin C: 2mgCalcium: 19mgIron: 0.4mg
    Tried this recipe?Let us know how it was with a comment and leave a star rating!

    Forgotten Cookies (chocolate chip meringues)

    by 3 Comments

    Forgotten cookies, called so because you make them, put them in the oven, and forget about them! In the morning you'll wakeup to freshly baked cookies that are crisp on the outside filled with chocolate chips and nuts. It's an old fashioned, vintage kind of recipe for everyone's cookie recipe file. Once you make them, you will never forget these cookies! They are easy and fun to make.

    A plate of Forgotten Cookies with chocolate chips and walnuts on a white serving plate.

    Similar to chocolate chip meringue cookies, forgotten cookies are a favorite for home cooks because they are simple to make, inexpensive, and can be flavored with a variety of add-ins like chocolate chips, nuts, coconut, or dried fruit. This method is fun, because you make them and forget about them until they are crisp and ready to munch on. Their light as a cloud!

    [feast_advanced_jump_to]

    Why You'll Like This Recipe

    • Light and airy meringue cookies with crunch from walnuts and chocolate chips.
    • They crisp overnight in the oven, ready in the morning. 
    • Great for busy bakers as they are so easy.
    • Simple ingredients.

    For another easy and fun sweet treat, make this chocolate bark bites with cranberries and nuts.

    Recipe Ingredients

    Ingredients for chocolate chip meringue cookies in prep bowls on counter.
    • Eggs: Large eggs; all you need is the egg whites (no egg yolks). 
    • Sugar: White sugar; superfine works even better with meringues than standard granular.
    • Cream of tartar: Stabilizes the egg whites for the meringue.
    • Salt: Just a pinch, I use sea salt.
    • Chocolate chips: Your favorite chocolate chips, semisweet or dark chocolate, regular or low-sugar. The mini chocolate chips work well too. Use no-sugar chips to reduce overall sugar in recipes.
    • Nuts: Walnuts provide a nice crunch and texture to these cookies. 
    • Vanilla: Real vanilla extract for the best flavor. Here is my favorite vanilla.

    Please see the recipe card for measurements. 

    Love hot chocolate? Here's spiked hot chocolate with optional liqueurs. It's like a liquid dessert. There's a kids version too.

    Substitutions and Variations

    • Use pecans instead of walnuts.
    • For alternative chocolate chips try: GoodSam chocolate chips, date-sweetened chocolate chips (they are good!), or these chocolate chips that are free from 14 common allergens. I'm shying away from brands with erythritol due to a recent study, and malitol, another hybrid sugar that gives some people digestive upset.
    • Try white chocolate chips, mini chocolate chips, or mint chips.
    • Chopped coconut is a nice add (unsweetened, not the sticky stuff).
    • Add a little cinnamon for cinnamon meringues.
    • Try crushed peppermint candy at Christmas or peppermint extract.

    Here's a bite-sized treat that's actually healthy but tastes like it's not; peanut butter oatmeal protein balls with chocolate chips. Keep them in the freezer!

    Chef's tip on whipping egg whites: Egg whites whip the best when they are at room temperature, but they separate more easily when the eggs are cold. So separate your eggs while they are cold, then allow the whites to warm up to room temperature for the best whipping and a nice stiff meringue.

    Recipe Instructions

    Be sure the egg whites are at room temperature before you start making forgotten cookies for best results. Cold egg whites do not whip well. Pre-heat the oven to 350º. Line a baking sheet with parchment paper or aluminum foil.

    Beaten egg white to make meringues at the light foamy stage in a stainless steel bowl.
    Step 1: With a hand mixer on low speed, whip egg whites, cream of tartar, and salt to a foamy stage.
    Meringues whipped to soft peak stage in a silver bowl.
    Step 2: Increase speed. Keep beating until soft peaks form. Add vanilla.
    Egg whites for meringue whipped to stiff peaks, ready to proceed.
    Step 3: Incrrease speed to high and str gradually adding sugar. Whip egg whites to stiff peaks.
    Properly whipped stiff egg white on a beater over a steel bowl.
    Step 4: Example of perfect stiff peaks, ready to proceed with recipe.
    Folding chopped nuts into whipped egg white batter
    Step 5: Gently fold chopped nuts into the stiff egg whites with a rubber spatula.
    Folding chocolate chips into meringue batter for cookies.
    Step 6: Gently fold in chocolate chips to complete the meringue batter.
    Forgotten meringue cookies portioned onto parchment lined cookie trays for baking.
    Step 7: Portion meringue batter onto parchment lined cookie trays. Place the cookie tray (s) into the oven, close the door, and turn the oven off. Do not open the oven until yo're ready to test to see if they are ready; it might be overnight or as little as 5 hours.

    Note on timing: In recipe testing, I've let forgotten cookies go as long as 17 hours and also had them ready in as little as 5 hours. Pull one from the oven and test around 5 hours to see if they are crisp enough for you.

    Chef's tip: How to make perfectly portioned cookies? Use a terrific little tool called a disher or a cookie scoop. They are handy for quickly and easily portioning many things, especially cookie batter and dough. Find them online. The size I use for forgotten cookies is the #30. The higher the number, the smaller the size. If you have a cookie scoop of a different size, say a #40, the cookies will be a little smaller (more cookies). For more free-form cookies, just use a tablespoon and dollop them onto the baking sheet.

    Forgotten Cookies vs. Chocolate Chip Meringues

    Forgotten cookies and chocolate chip meringue cookies have basically the same ingredients, but they are baked differently. 

    Forgotten cookies are placed in a pre-heated oven, then the oven is turned off and the cookies are left to slowly dry and crisp overnight (I've made them anywhere from 5 hours to 17 hours).

    This unique method creates a crisp exterior while the inside remains slightly chewy. Meringue cookies are baked at a low temperature for an extended time until they are fully dry throughout. This creates a uniformly crisp and light textured cookie.

    If you leave forgotten cookies in the oven long enough, they will completely dry like a chocolate chip meringue.

    A small plate with a bitten into meringue cookie and a whole cookie.

    Here's another way you can bake the forgotten cookies. Use ¾ of the chocolate chips folded into the batter with the walnuts, and sprinkle the other ¼ cup on top before baking.

    Chocolate chip meringue cookies with chocolate chips sprinkled on top before baking on a white plate.

    Recipe Tips for Success

    • Use room temperature egg whites. 
    • Skip plastic bowls to whip meringues, choose a metal bowl, glass bowl, or ceramic.
    • Don't try to make meringues on humid or rainy days.
    • Be sure your tools a squeaky clean.
    • Use the cream of tartar for stiffer whites. 

    Serving and Storage

    Enjoy forgotten cookies anytime a cookie snack attack happens! They also make a nice gift from the kitchen at Christmas. Be sure cookies are completely cool before storing or they might get chewy and sticky versus being crisp. 

    Because forgotten cookies are meringues, they are fragile and must be packaged carefully to avoid crushing. Use a cookie tin or other stiff airtight container that seals well to protect them as they are highly susceptible to moisture. 

    To stack them in a cookie tin, place a layer of parchment paper between each layer and don't overcrowd them. Store the container at room temperature in a cool, dry place. Avoid storing them in the refrigerator, as the humidity can cause the cookies to soften or become sticky.

    Forgotten cookies can typically be stored for up to 5-7 days if kept in an airtight container at room temperature.

    A round white plate piled with chocolate chip meringue cookies.

    Recipe FAQs

    Why did my forgotten cookies turn out chewy or sticky?

    Chewy or stick forgotten cookies could be due to several reasons. Humid conditions in the environment, insufficient baking or drying time, or improper storage could be the reasons.

    How long should I leave forgotten cookies in the oven?

    Overnight is the typical instruction, so about 8 hours. Exact timing depends on the heat retention of your oven and the size of your cookies. 

    Can I make forgotten cookies without cream of tartar?

    You can, but the risk is not getting nice stiff meringue when the egg whites are whipped as cream of tartar is a stabilizer and creates a firmer meringue.

    Why did my meringue not reach stiff peaks?

    Even the smallest amount of fat, such as egg yolk, may prevent the meringue from reaching optimal stiffness. Even residual fat in the  mixing bowl can effect the meringue development. Be sure your bowl and utensils are squeaky clean when making meringue. 

    More Sweet Treat Recipes

    For more sweet ideas, check out the desserts index page for inspiration!

    ⭐️Did You Make This Recipe?

    If you make forgotten cookies, please comment and let me know how you liked them. If they were a hit, please give it a 5 star rating! They really help other readers and I enjoy hearing from you.

    📖 Recipe

    A round white plate piled with chocolate chip meringue cookies.

    Forgotten Cookies

    Sally Cameron
    Here's a recipe that should be in everyone's cookie file. Once made, you will never forget these cookies. Note, room temperature whites whip better than cold ones.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 1 minute
    Drying time 8 hours
    Total Time 8 hours 16 minutes
    Course Cookies, Dessert
    Cuisine American
    Servings 10 yield 20 cookies
    Calories 171 kcal

    Equipment

    Ingredients
      

    • 2 large egg whites at room temperature (important!)
    • ⅔ cup sugar superfine works best if you have it
    • 1 cup chocolate chips
    • 1 cup chopped walnuts pecans
    • 1 teaspoon vanilla extract
    • ⅛ teaspoon cream of tartar
    • 1 pinch salt

    Would you like to save this recipe?

    Never lose a recipe! We'll email this post to you, so you can come back to it later.

    Instructions
     

    • Pre-heat the oven to 350°F. Line a cookie baking sheet with parchment paper or aluminum foil.
    • Using a hand mixer, beat egg whites with cream of tartar and salt starting on slow speed until foamy. Increase speed and beat whites until soft peaks form. Increase speed to high and begin adding sugar gradually until all sugar is added and peaks are stiff and glossy. Gently fold the chocolate chips and nuts in by hand with a rubber spatula.
    • Drop cookie dough by tablespoons full onto the parchment. Alternatively for portioning, use a #30 cookie scoop (aka a disher, notes below). Place the cookies in the oven, turn the oven off, and allow the cookies to slowly dry and crisp overnight in the oven, door closed. Do not open the oven.
      NOTE: I've let forgotten cookies go as long as 17 hours (super crisp) and also had them ready in as little as 5 hours. Pull one from the tray and test around 5 hours to see if they are crisp enough for you.
    • In the morning, remove the cookies and taste test one. Cool cookies on a wire rack and package in an airtight container or cookie tin with a tight fitting lid. To layer cookies, place a piece of parchment or wax paper between the layers.
      Cookies keep on the counter for about a week. Do not refrigerate, as moisture is the enemy of meringues.

    Notes

    Variations:
    • Use pecans instead of walnuts.
    • Add some chopped coconut (unsweetened, not the sticky stuff).
    • Add a little cinnamon.
    • Use finely chopped chocolate instead of chips.
    • Add crushed peppermint or use peppermint chips for Christmas.
    •  
    •  
    •  

    Nutrition

    Serving: 2cookiesCalories: 171kcalCarbohydrates: 21gProtein: 2gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 1gSodium: 15mgPotassium: 121mgFiber: 1gSugar: 11gVitamin A: 2IUVitamin C: 0.2mgCalcium: 25mgIron: 0.3mg
    Tried this recipe?Let us know how it was with a comment and leave a star rating!

    Forgotten cookies, called so because you make the batter and portion them, then put them in the oven and forget about them overnight. An old fashioned treat and cookie recipe that should be in everyone's cookie file. Once made, you will never forget these cookies. Note, room temperature whites whip better than cold ones.

    Makes: about 15-16 cookies

    Ingredients

    • 2 large or extra large egg whites (at room temperature)
    • ⅛ teaspoon cream of tartar
    • A pinch of salt
    • ⅔ cup sugar
    • 1 cup chocolate chips
    • 1 cup chopped walnuts
    • 1 teaspoon vanilla extract

    Directions

    1. Pre-heat the oven to 350º. Line a baking sheet with baking parchment paper.
    2. Using an electric hand mixer, beat egg whites with cream of tartar and salt until whites are stiff. Fold in the stevia, chips and walnuts by hand. This will make a flatter cookie. See notes below for options.
    3. Drop tablespoonfuls of the batter onto the parchment lined baking sheet. You should make about 15-16 cookies. Place the baking sheet in the oven and turn it off. Leave the cookies to bake and dry until morning, or about 6-8 hours, until crisp.

    Notes on sugar options - If you are going to use all sugar or half sugar/half stevia, add the sugar to the egg whites when they are frothy when beating with the mixer. Beat until stiff, the fold in chips and nuts.  If you want more of a mounded cookie versus a flat cookie, do this for the all stevia version too.[/recipe]

    Subs: pecans for walnuts, what about for a nut allergy?

    Air Fryer Chicken Cutlets

    by 5 Comments

    Need a fast and easy dinner? These thin, crispy air fryer chicken cutlets are ready in minutes. With a quick dip in egg wash, a coating of panko or breadcrumbs, and just 11-12 minutes in the air fryer, you'll have golden cutlets that are juicy inside and crunchy outside. I'll share my simple tip for the perfect crust - plus options for making this air fryer chicken cutlets recipe gluten-free or with classic panko. This is weeknight fast food, made better. Much better!

    Four golden crisp air fryer chicken cutlets with a sprinkle of parmesan and parsley, gray platter.

    These air fryer chicken cutlets go with just about everything. Serve them with a simple salad, over pasta, in a sandwich, or as an easy main with roasted veggies. Because they're air fried, you get the crunch of fried chicken with a lot less oil and effort. Perfect for weeknights, meal prep, or whenever you need a dinner everyone will love.

    [feast_advanced_jump_to]

    Why You'll Love Air Fryer Chicken Cutlets

    • Fast & easy - these chicken cutlets cook in just 11-12 minutes in the air fryer.
    • Crispy without deep frying - all the crunch, but lighter and with less oil.
    • Gluten-free or not - make them with regular panko or gluten-free crumbs.
    • No flour needed - a simple egg wash and crumb coating keeps them light and golden.

    No air fryer? This reader favorite recipe for easy chicken parmesan is made on the stovetop.

    Ingredients You'll Need

    Ingredients for air fryer breast chicken cutlets in prep bowls on counter.
    • Chicken - Boneless, skinless chicken breasts, sliced into thin cutlets (saves money vs. pre-cut), but buy sliced cutlets for convenience.
    • Egg - Helps the crumb coating stick.
    • Parmesan cheese - Finely grated for salty flavor (omit for dairy-free).
    • Breadcrumbs - Gluten-free panko, regular panko, or classic breadcrumbs all work (see notes below). My homemade breadcrumbs work great.
    • Garlic powder - Adds a savory boost.
    • Onion powder - Enhances flavor depth.
    • Paprika - Regular or smoked, for color and subtle warmth.
    • Italian seasoning - A simple dried herb blend for balance.
    • Fresh parsley - Optional garnish for freshness and color.
    • Cooking spray - Pure avocado or olive oil spray for crisping.

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

    Chef's tip on panko vs. breadcrumbs: Panko crumbs give the cutlets an extra-light, crispy texture, while regular breadcrumbs create a finer crust. Both work - it just depends on the crunch you prefer and what you have on hand. I use both.

    Substitutions and Variations

    • Spicy chicken cutlets - Add cayenne, chipotle powder, or even a pinch of cumin and coriander for a kick.
    • Herb swap - Use a single dried herb such as oregano or thyme in place of Italian seasoning.
    • Extra golden color - Stir a little turmeric into the seasoning blend.
    • Kid-friendly chicken tenders - Swap chicken breasts for chicken tenders and leave them whole for homemade air fryer chicken tenders.
    • Want Italian-style? For extra Italian flair, boost the breadcrumb mix with an extra sprinkle of Parmesan and a little more dried oregano or basil. It makes the flavor closer to the classic fried Italian chicken cutlets - but lighter and crispier from the air fryer.

    Chef's tip on GF panko crumbs: If you are gluten-free, I tested four brands of gluten-free panko: Ian's gluten-fee panko, Chef Nathan's, Aleias, and 4C gluten-free panko. I found they performed best when refined as bit as the crumbs are generally large. To refine, buzz briefly in a food processor, crush them in a pie plate with a flat meat pounder, or put them in a zip bag and use a rolling pin to crush just a bit. You'll get a finer coating but one that's still textured and crispy. Don't crush too much, leave some texture. The one I prefer is Ians. If you watch carbs, Aleias and 4C had the lowest carbs.

    Examples of the difference in gluten-free panko brands on a white cutting board.

    How to Cut Chicken Breasts into Cutlets

    If you'd rather slice your own chicken breasts into cutlets versus buying the thin-cut chicken breast cutlets, here's how to do it:

    Slicing a boneless, skinless chicken breast in half horizontally for a cutlet.
    1. Using a sharp slicing knife, slice chicken breast through the center. Aim a little high so the bottom piece is not too thin. Start rounded side up.
    A chicken breast being sliced into half for a cutlet with a thin sharp knife.
    1. Slice all of the way through for two cutlets of equal size.

    How to Make Crispy Air Fryer Chicken Cutlets

    For thin-sliced chicken breasts in the air fryer, I can get 4 cutlets in my 6-quart model basket. How many you can fit will depend on the size of your air fryer.

    Crushed breadcrumbs in a plastic bag with a meat pounder beside on counter.
    Step 1: Refine the panko bread crumbs in a zip bag with a smooth-sided meat mallet, glass, or rolling pin.
    Ingredients for coating chicken cutlets in a glass pie plate.
    Step 2: Add all dry ingredients to a pie plate and mix well.
    Chicken cutlets breading station with egg and seasoned coating.
    Step 3: Set up a breading station to coat cutlets (no flour).
    Whisked egg in a glass bowl with a chicken cutlet being coated.
    Step 4: Whisk egg in a small bowl, add the raw chicken cutlet and cover in egg. Do 1 at a time.
    A panko coated chicken breast in a pie plate being breaded.
    Step 5: Place chicken cutlet flat in pie plate and coat well with panko on both sides, pressing crumbs on lightly.
    Four chicken cutlets coated in seasoned panko crumbs on a rimmed baking sheet.
    Step 6: Place breaded chicken cutlets on a baking sheet to transfer to the air fryer.
    Breaded chicken cutlets in an air fryer basket ready for cooking.
    Step 7: Arrange breaded cutlets in a single layer in the air fryer basket and spray lightly with avocado oil.
    Golden air fried chicken breast cutlets in air fryer basket.
    Step 8: Air fry cutlets at 400°F for 11-12 minutes, turning at half way for a golden crust.

    Chef's Tips for Success

    • Refine the crumbs - If your panko pieces are extra large, pulse them briefly in a food processor for a finer, more even coating or crush in a zip bag with a rolling pin or meat pounder.
    • Oil spray matters - A light mist of avocado or olive oil spray helps the coating turn golden and crisp in the air fryer.
    • Cook to temp - Always check chicken with a thermometer; cutlets are done when they reach 165°F at the thickest part.

    For another air fryer recipe that a super side dish, try these air fryer red potatoes.

    Serving Suggestions

    Air fryer chicken cutlets are endlessly versatile. Here are some of my favorite ways to serve them:

    • Classic dinner - Pair with roasted vegetables, rice, and a green salad. Or serve alongside mashed potatoes or whipped sweet potatoes for comfort food style.
    • Light & fresh - Top a crisp salad with sliced cutlets. Try fennel, avocado, and citrus salad with an orange vinaigrette for a bright, seasonal option.
    • With sauces - Serve with homemade BBQ sauce, honey mustard, or cocktail sauce. They're also delicious drizzled with melted butter or a flavored olive oil (lemon or herb).
    • Simple & satisfying - These cutlets are crispy and flavorful enough to enjoy just as they are, straight from the air fryer.

    Serve air fryer chicken cutlets with a dipping sauce such as homemade bbq sauce, or cocktail sauce. Drizzle them with melted butter or a nice flavored olive oil (lemon or herb work well). Really, they are good just plain as they are, nothing needed.

    Crispy golden air fryer chicken cutlets on a gray serving platter.

    Storage & Reheating

    • Refrigerator: Store leftover chicken cutlets in an airtight container for 2-3 days. Place wax paper between layers to protect the coating. The crust will soften slightly as it sits.
    • Reheating: To restore the crunch, reheat in the air fryer at 400°F for 4-5 minutes. They re-crisp beautifully - perfect for lunch with a salad the next day.
    • Cold option: These cutlets are even tasty cold, sliced into sandwiches or added to a salad.

    Recipe FAQs

    How can I make the breading stick better?

    Some recipe teach a full traditional breading with egg wash and flour. I find that just using egg in this recipe works fine and the panko crumbs stick just nicely. No flour needed, and it's a little lighter.

    How do I make chicken cutlets crispy in the air fryer?

    First, use panko crumbs, which are naturally more textured providing for crispy cutlets. Regular breadcrumbs work as well, they are just give a finer coating. Second, a good trick is to spray the top of the chicken cutlets with a little avocado oil spray. They come out nice, golden, and crispy.

    Do I need to flip the chicken cutlets?

    Yes. Turning the cutlets half way insures even cooking. Start with the nicer side up (the presentation side).

    Can I use frozen chicken cutlets?

    If frozen, thaw chicken cutlets before cooking. The safest way to thaw is overnight in the refrigerator. Another way is to quick thaw by submerging the sealed package in cold water and changing every 20-30 minutes until the chicken is thawed.

    More Chicken Recipes

    Most of eat a lot of chicken as it's so versatile. From boneless to bone-in, whole chicken to chicken breasts and thighs, here are more recipes to keep things interesting. Check out the chicken recipes index page for more ideas. More air fryer recipes are on the way!

    ⭐️Did You Make This Recipe?

    If you make air fryer chicken cutlets, 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

    Crispy golden air fryer chicken cutlets on a gray serving platter.

    Air Fryer Chicken Cutlets

    Sally Cameron
    Crispy, crunchy, easy, and fast! For gluten-free use GF panko, or use regular panko if desired.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 3 minutes
    Cook Time 12 minutes
    Total Time 15 minutes
    Course Dinner, Entree
    Cuisine American
    Servings 4
    Calories 241 kcal

    Equipment

    Ingredients
      

    Chicken

    • 1-1 ¼ pounds thin cut chicken cutlets or regular boneless, skinless breasts to slice yourself
    • 1 large egg

    Chicken coating

    • ⅔ cup GF or regular panko crumbs I recommend Ian's for GF
    • ⅓ cup finely grated parmesan cheese
    • 1 teaspoon dried Italian seasoning
    • ½ teaspoon sea salt
    • ½ teaspoon ground black pepper
    • ½ teaspoon garlic powder
    • ¼ teaspoon onion powder
    • ¼ teaspoon paprika regular or smoked
    • avocado oil spray

    Would you like to save this recipe?

    Never lose a recipe! We'll email this post to you, so you can come back to it later.

    Instructions
     

    Start here with boneless chicken breasts

    • Place the chicken breasts smooth side up on a cutting board. Position a sharp slicing knife at the top end of the chicken breast parallel to the cutting board centered in the chicken. Slice the chicken into two pieces creating cutlets. See photos in the post. Proceed with the recipe.

    Start here with pre-sliced thin chicken cutlets

    • Add the panko crumbs to a small zip bag and crush lightly to refine them with a meat pounder or rolling pin. Don't crush completely, leave some texture.
    • Add the panko, parmesan, Italian seasoning, salt, pepper, garlic and onion powders, and paprika to a pie plate or flat dish and mix well. Crack the egg into a medium bowl and whisk to blend.
    • Roll one chicken cutlet in the egg to coat, then lay flat in the pie plate of panko and coat both sides of the chicken, gently pressing the crumbs on to cover. Repeat with other three chicken cutlets. Place them on a clean plate or baking sheet and transfer to near the air fryer.
    • Pre-heat the air fryer to 400°F and set timer for 12 minutes. When air fryer is hot, add the cutlets with the nicer side up first. Spray all four lightly with avocado oil. Air fry, turning at 6 minutes. Chicken is done when it is 165°F measure internally with a digital thermometer. Chicken cutlets are ready to serve.

    Notes

    Leftovers
    Leftover chicken cutlets last 2-3 days refrigerated in an airtight container. The panko crust softens a little as they hold. To crisp them up again, pop them back in your air fryer at 400°F for 4-5 minutes. I've done this after a day and they were so good for lunch with a salad I was amazed! They are even good cold.
    About gluten-free panko crumbs
    I tested multiple brands of GF panko breadcrumbs and found that Ian's GF panko crumbs worked the best. Aleia's gluten-free panko also worked well. If your local store does not carry them, order on Amazon.

    Nutrition

    Calories: 241kcalCarbohydrates: 11gProtein: 35gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 143mgSodium: 674mgPotassium: 568mgFiber: 0.4gSugar: 0.2gVitamin A: 247IUVitamin C: 2mgCalcium: 123mgIron: 1mg
    Tried this recipe?Let us know how it was with a comment and leave a star rating!

    Curry Chicken Salad With Grapes and Cashews

    by Leave a Comment

    Golden creamy curry chicken salad. Classic chicken salad gets a tasty flavor twist with an Indian-inspired, creamy curry dressing, sweet red grapes and crunchy cashews. Lunch is ready! And it's easy to make ahead.

    curried chicken salad | AFoodCentricLife.com

    Curry Chicken Salad

    After sweating my brains out in hot yoga this morning I needed a nourishing lunch. Thankfully, this curried chicken salad was waiting in the fridge when I got home. I love it when I have healthy food made ahead just waiting. No work, just eat. And the batch I made provided several lunches. The dressing is so good! I think you'll love this recipe.

    poached chicken breasts|AFoodCentricLife.com
    Chicken breasts poaching in a pot.

    How to Poach Chicken (or use leftover chicken)

    Poaching chicken is an easy, fast cooking method you should make your friend. Use boneless skinless chicken breasts. It takes about 15-18 minutes depending on the size of your chicken breasts. After poaching, cool the chicken and cut into cubes for the chicken salad. You'll see how easy it is. You can also use leftover cooked chicken.

    curried chicken salad|AFoodCentricLife.com
    Poached chicken cut into cubes for salad.

    Make the Curry Dressing

    The creamy, Indian-inspired dressing can be made ahead for the flavors to blend or made and used right away. You can make it a day or three ahead, then assemble your salad when you need to eat. I use a combination of plain, unsweetened Greek yogurt and mayonnaise. For paleo, use all mayonnaise and skip the yogurt. I use organic Vegenaise or Primal Kitchen which is avocado oil-based.

    curried chicken salad|AFoodCentricLife.com

    What is in Curry Powder (aka Curry Spice)?

    Beautiful golden curry powder is a blend of spices. While authentic Indian cooks have their own secret family blend, you can blend your own or buy one. Curry powder comes from mild or "sweet" also called hot.

    Spices that make up curry powder include turmeric, coriander, cumin, fenugreek, ginger, nutmeg, fennel, cinnamon, dry mustard, white, red or black pepper, cardamom, cloves, cayenne pepper, chili peppers and sometimes saffron. No wonder it tastes so good! Try different brands and find your favorite because they do taste different.

    About Turmeric and Curcumin

    The base for many curry powders is bright orangey-yellow spice called turmeric. Long used in Chinese and Indian medicine, turmeric contains curcumin, a powerful, natural anti-inflammatory. Curcumin has been shown to lower risk for heart disease and is a powerful tool in fighting cancer. Read more about the power of turmeric here.

    curried chicken salad|AFoodCentricLife.com
    Grapes, cashews, celery, herbs prepped for curried chicken salad.

    Curried Chicken Salad Prep Ahead Tips

    Poach your chicken 3 days ahead of time, then make your salad. You can also make the dressing ahead and refrigerate it, allowing the flavors to blend. When ready to serve, mix the chicken, dressing together with the nuts and grapes (which can all be prepped ahead too).

    curried chicken salad|AFoodCentricLife.com
    Bowl of golden yellow curried chicken salad.

    Serving Tips

    Curried chicken salad can be served in lettuce cups, over salads greens or alone. If you eat paleo, try coconut wraps.

    curried chicken salad|AFoodCentricLife.com
    curried chicken salad|AFoodCentricLife.com

    📖 Recipe

    curried chicken salad | AFoodCentricLife.com

    Curriy Chicken Salad

    Sally Cameron
    Classic chicken salad gets a tasty flavor boost with a creamy curry dressing, sweet red grapes and crunchy cashews. Read the post for make-ahead tips. Make the salad with poached chicken breast or leftover roast chicken. Serve alone, in lettuce leaves, paleo wraps or whole wheat pita bread.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 18 minutes
    Total Time 28 minutes
    Course Salad
    Cuisine Indian
    Servings 4
    Calories 471 kcal

    Ingredients
      

    Easy Curry dressing

    • ½ cup Vegenaise or mayonnaise
    • ¼ cup plain Greek yogurt or extra mayo for paleo
    • 2 tablespoons curry powder
    • 1 teaspoon honey
    • 1 teaspoon cumin
    • ½ lime juiced
    • ⅛ teaspoon sea salt
    • ⅛ teaspoon ground black pepper

    Curried Chicken Salad

    • 1 ½ pounds cooked boneless skinless chicken breast see recipe link for poaching below
    • ⅓ cup chopped cashews
    • 1 large rib celery chopped
    • 12 red grapes halved
    • 1 tablespoon chopped cilantro or Italian parsley

    Would you like to save this recipe?

    Never lose a recipe! We'll email this post to you, so you can come back to it later.

    Instructions
     

    Make the Curry Dressing

    • Mix together the mayonnaise, yogurt, curry powder, honey, cumin, lime, juice, salt and pepper. Stir until smooth. The dressing can be made ahead.

    Assemble the Curried Chicken Salad

    • Slice chicken breast into long thin pieces about ½" thick, then into small cubes about ½" thick. See photo in post for help.
    • In a medium bowl, mix the chopped chicken, grapes, celery, cashews and dressing, folding together until the all ingredient are coated. Stir in the cilantro and mix lightly one more time.
    • Serve the curried chicken salad alone or in lettuce cups, over salads greens, paleo wraps or whole wheat pita halves.

    Notes

    For how to poach chicken breasts follow this easy recipe. 
     
     

    Nutrition

    Calories: 471kcalCarbohydrates: 13gProtein: 40gFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 109mgSodium: 439mgPotassium: 815mgFiber: 2gSugar: 5gVitamin A: 113IUVitamin C: 5mgCalcium: 51mgIron: 3mg
    Tried this recipe?Let us know how it was with a comment and leave a star rating!

    How to Make Meatball Beef Stroganoff

    by 3 Comments

    Meatball Stroganoff is a cozy twist on the classic beef stroganoff, swapping tender meatballs for steak in a creamy mushroom and onion sauce. It's rich, comforting, and budget-friendly, with a hint of Dijon mustard and fresh herbs for extra flavor. Serve it over noodles, mashed potatoes, or rice for a hearty meal the whole family will love.

    White oval casserole dish with creamy meatball beef stroganoff topped with fresh tarragon.

    I had beef stroganoff on my mind but no steak on hand, so I improvised with ground beef and made meatballs instead - and the result was terrific. These tender meatballs simmer in a rich, creamy stroganoff sauce made with mushrooms, onions, and crème fraîche (which won't curdle like sour cream). It's a made-from-scratch comfort food classic - no canned soups, just real ingredients. And while it's not a quick meal, it's absolutely worth the effort.

    [feast_advanced_jump_to]

    Why You'll Love Meatball Stroganoff

    • Budget-friendly - All the classic stroganoff comfort without the steak price.
    • Flexible prep - Make meatballs ahead or use quality store-bought as a shortcut.
    • Make-ahead - The sauce holds beautifully overnight; meatballs reheat well.
    • Gluten-free friendly - Works with GF noodles or traditional egg noodles.
    • Serving options - Great over noodles, mashed potatoes, rice, or on its own for lower-carb.

    For another classic hearty meal, make my lasagna with no-boil noodles, either GF or not.

    Ingredients You'll Need

    Ingredients for beef meatballs in prep bowls on the kitchen counter.
    Ingredients for sauce for beef stroganoff in prep bowls ready to start cooking.

    Make meatballs ahead of time and refrigerate for up to 3 days or freeze and thaw when ready to enjoy.

    Beef Meatballs

    • Lean ground beef: I've made meatballs with 93/7, 90/10, and 85/15 lean to fat ratios and prefer the 93/7. The meatballs are still tender and flavorful, especially with the rich creamy sauce.
    • Breadcrumbs: Gluten-free bread crumbs or wheat bread crumbs help hold the meatballs together. I use homemade gluten-free breadcrumbs, or for store-bought, Aleia's.
    • Milk: Low fat or whole milk.
    • Egg: Large egg, helps bind the meatballs.
    • Onion: Yellow or brown onion adds flavor.
    • Parmesan cheese: Finely grated.
    • Garlic: Fresh cloves are best for that pungent garlic flavor.
    • Herbs: Use fresh Italian parsley and fresh thyme.

    Stroganoff Sauce

    • Butter: Use unsalted butter so you control the salt.
    • Onion: Yellow or brown onion.
    • Broth: Beef broth or beef stock. See chef's tip below.
    • Tomato paste: Adds richness and depth of flavor. Rather than a can, try a tube.
    • Mushrooms: Brown cremini mushrooms or white mushrooms. Buy them whole and slice them yourself, they are fresher.
    • Creme fraiche: French sour cream is richer than regular sour cream and won't curdle or break the sauce.
    • Worcestershire sauce: Not traditional, but adds a nice depth of flavor.
    • Mustard: Creamy Dijon mustard adds flavor and emulsification.
    • Flour: Use either a gluten-free flour blend or all purpose flour.
    • Fresh herbs: Fresh tarragon adds great flavor, or use fresh thyme, or fresh dill. Fresh parsley adds color at serving if desired (I use extra tarragon).
    • Nutmeg: Just a little to add a sweet, nutty, and warm undertone of flavor.
    • Wine or spirits: A little brandy, cognac, dry white wine, or red wine contributes to the layers of flavor, (optional).

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

    Chef's tip on beef broth: Not all beef broths are created equal. There are many poor quality broths with unhealthy ingredients made from powders, extracts, and filler broths. A few I recommend are Kettle & Fire Beef Bone Broth, Butcher's Bone Broth (beef), and Bonfide Provisions (check freezer sections). They have clean, high quality ingredients and flavor. Be sure to read labels.

    Substitutions and Variations

    • In a hurry - Make the sauce from scratch using good-quality store-bought meatballs. Beef, turkey meatballs, or chicken all work well. Use bite-sized for best results.
    • Homemade option - For baked turkey meatballs, use this recipe.
    • Herbs - Swap dried herbs for fresh (like tarragon or thyme), using ½ to ⅓ as much.
    • Crème fraîche - If unavailable, use full-fat sour cream (not low-fat) and add at the very end to prevent curdling.
    • Garlic - No fresh on hand? Garlic powder will do in a pinch, ¼ teaspoon per clove.

    For another delicious dish with mushrooms, try mushroom duxelles, a classic French spread.

    Chef's Tip - Why These Meatballs Stay Tender
    The secret is a panade - a simple mix of bread (like breadcrumbs) and liquid (like milk or broth) that locks in moisture. It a culinary trick that keeps the meatballs juicy and prevents them from turning dense, which is why these meatballs stay so tender.

    If you love savory, creamy sauces, try my recipe for sour cream pork chops (it uses creme fraiche too).

    How to Make Meatball Stroganoff

    For meatballs

    Tool tip: To portion the meatballs, I use a handy little inexpensive gadget called a squeeze disher or scoop. It makes it easy and fast. I use the bite-sized #40 size disher (¾ ounce). You can use a larger size remembering the numbers of meatballs will be smaller in number and you'll need to adjust your baking time.

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

    A glass bowl with breadcrumbs, herbs, and egg to make a meatball binder.
    Step 1: Combine the breadcrumbs, milk, egg, and garlic. Let stand for 5 minutes to hydrate breadcrumbs.
    A meatball breadcrumb mix with herbs added in a glass bowl.
    Step 2: Mix in the parmesan, herbs, onion, salt & pepper.
    Adding pink ground beef to a bowl making meatball mix.
    Step 3: Add the beef and mix well with your hands but do not overwork the meat. Use disposable gloves if desired.
    Finished ground beef mix for meatballs ready to portion.
    Step 4: Finished meatball mix is ready for portioning and baking.
    Portioned meatballs on a parchment baking sheet with a disher.
    Step 5: Portion meatball mixture onto a parchment lined baking sheet using a #40 disher/scoop, or a tablespoon.
    Baked beef meatballs on a rimmed baking sheet on a marble counter.
    Step 6: Bake meatballs at 375°F for about 16 minutes. Ready to serve or cool.

    For Stroganoff sauce

    In case you've never made a classic sauce like this, I'm sharing a lot of photos to guide you through. It takes about 25 minutes in total. With a little patience and plenty of stirring you'll have a fantastic stroganoff sauce.

    A glass bowl of sliced white mushrooms on a marble counter.
    Step 1: Clean mushrooms and slice thin.
    Chopped onions sautéing in butter in a stainless steel fry pan.
    Step 2: Saute onions until soft in 2 tablespoons unsalted butter over medium to medium-low heat, 2-3 minutes.
    Adding sliced mushrooms to a pan of sautéed onions in butter.
    Step 3: Add mushrooms to onions and stir.
    Sliced mushroom and onions cooked until tender and light brown.
    Step 4: Cook mushrooms until most of the moisture is gone, add the alcohol and cook that down. Remove mushrooms to a bowl and set aside to use later.
    Melted butter and flour cooking in a steel pan with a wooden spatula.
    Step 5: In the same pan, melt the last 2 tablespoons of butter, add flour and stir until combined.
    A Flour and butter mix called a roux, basis for a sauce or gravy.
    Step 6: Cook the "roux" (roo) stirring, 2-3 minutes to remove the raw flour taste.
    A golden bubbly sauce with a steel whisk in a saute pan.
    Step 7: Over medium heat, slowly add the broth whisking to smooth and create a thickened sauce base, 10-12 minutes. Adjust heat as needed.
    A bubbling pan of stroganoff sauce in the making, adding herbs with a whisk.
    Step 8: Whisk in the tomato paste, herbs, worcestershire, mustard, nutmeg, salt and pepper.
    Creme fraiche being added to a pan with stroganoff sauce and a wire whisk.
    Step 9: Whisk in the creme fraiche until smooth and thick.
    Mushrooms added to stroganoff sauce in a saute pan with a wooden spatula.
    Step 10: Add the mushrooms and onions into the sauce and stir until thickened and you can draw a line through the sauce with a spatula. Ready to serve with the meatballs.
    A white oval casserole dish filled with meatball beef stroganoff with pasta in a bowl beside.

    Serving Suggestions

    Beef Stroganoff meatballs is best served over wide flat pasta noodles (GF or regular), egg noodles, rice, or mashed potatoes. For a lower carb dinner, simply serve meatballs and sauce in a bowl.

    Meatball stroganoff is a complete meal between the meatballs, sauce and pasta. The only thing you need is a tossed green salad on the side for balance. Use this salad recipe to make a nice homemade French vinaigrette.

    Storing

    Leftover meatball stroganoff (or made ahead meatball stroganoff) holds in the refrigerator for up to 3 days stored in an airtight container.

    I usually make my meatball beef stroganoff a few hours ahead of time (or a day ahead) then pop it into a 350°F oven covered with aluminum foil to heat back up (to 165°F).

    Freezing

    The meatballs freeze well on their own but the sauce does not because of the dairy (it gets grainy). To freeze sauce ahead of time, omit the creme fraiche. To serve, heat the thawed sauce in a pan until hot, then whisk in the creme fraiche and warm through.

    Recipe FAQS

    How do I make the sauce smooth and creamy?

    Tradition says use sour cream, but for a rich, creamy stroganoff sauce that won't curdle or break, use French sour cream, called Creme Fraiche. It's works much better.

    Can I make Stroganoff meatballs in a slow cooker?

    For the best results, make the meatballs and sauce ahead of time then heat it in a slow cooker to serve. It's a great make dish that made ahead re-heats well.

    Can I make the meatballs ahead of time?

    Absolutely! Meatballs are a terrific make-ahead dish. Make meatballs and refrigerate for up to 3 days, or cool completely and freeze for up to 3 months. Thaw overnight in the refrigerator to use, then combine and heat with your choice of sauce.

    Do I cook the meatballs in the sauce or separately?

    Cook the meatballs separately (first), then add them to the sauce when the sauce is done to heat through. This can be done on the stovetop or in the oven in a casserole dish, covered.

    More Dinners with Great Sauces

    If you love a good sauce, try these recipes as well!

    Did You Make This Recipe?

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

    📖 Recipe

    Creamy casserole dish of beef stroganoff made with meatballs with herbs on top.

    Meatball Stroganoff

    Sally Cameron
    A terrific twist on classic beef stroganoff made with beef meatballs in a rich, creamy sauce with onions, mushroom, and creme fraiche instead of sour cream. Makes 30 meatballs for 5 servings or 4 larger appetites. Serve over wide pasta noodles, rice, mashed potatoes, or without. Make the meatballs ahead of time. The meatballs take 45 minutes and the sauce about 45 minutes.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 30 minutes
    Cook Time 1 hour
    Total Time 1 hour 30 minutes
    Course Dinner, Entree, Main Course
    Cuisine American
    Servings 5 (6 meatballs each)
    Calories 265 kcal

    Equipment

    Ingredients
      

    Beef meatballs

    • 6 tablespoons plain breadcrumbs gluten-free or wheat
    • 6 tablespoons milk
    • 1 large egg
    • 2 large garlic cloves zested or finely chopped
    • ½ teaspoon sea salt
    • ¼ teaspoon ground black pepper
    • ¼ cup finely grated parmesan cheese
    • 2 tablespoons finely chopped parsley
    • 1 tablespoon fresh chopped thyme leaves or ½ teaspoon dried thyme
    • ¾ cup onion, very finely chopped ½ a medium onion
    • 1 pound lean ground beef 93/7 or 90/10 lean to fat

    Stroganoff sauce

    • 1 pound white mushrooms or cremini
    • 4 tablespoons unsalted butter divided use
    • 1 cup chopped onion ½ a medium
    • 2 tablespoons brandy, cognac, or dry white wine optional
    • 3 tablespoons flour GF blend or all purpose
    • 2 cups low sodium beef broth
    • 1 tablespoon dijon mustard
    • 2 teaspoons tomato paste
    • 1 tablespoon fresh chopped tarragon or thyme or ⅓ to ½ amount dried
    • 1 tablespoon worcestershire GF if needed
    • ½ teaspoon sea salt
    • ¼ teaspoon ground black pepper or white pepper
    • ⅛ teaspoon nutmeg
    • 7-8 ounces creme fraiche

    Would you like to save this recipe?

    Never lose a recipe! We'll email this post to you, so you can come back to it later.

    Instructions
     

    Get ready

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

    Make the Meatballs (can be made ahead)

    • Combine the breadcrumbs, milk, egg, garlic, salt and pepper in a medium bowl and mix well. Allow to stand for about 5 minutes for breadcrumbs to hydrate.
    • Add salt, cheese, herbs, and onion and mix well. Add the ground beef and gently mix with your hands. Disposable kitchen gloves are helpful. Mix completely until ingredients are well distributed but don't overwork the meat.

    Portion meatballs

    • With either a #40 disher (aka cookie scoop) or a tablespoon, portion meatballs onto the baking pan. They should be bite sized or the size of a small golf ball. You should get approximately 30 meatballs.

    Bake meatballs

    • Bake meatballs for 16-17 minutes until they reach 165°F internally measured with a digital thermometer. Remove pan from the oven.
      If serving immediately keep warm while you make the sauce. Alternatively cool and refrigerate for 3 days or freeze for up to 3 months, labeled and dated. Thaw overnight in the refrigerator to use.

    Clean the mushrooms (start sauce)

    • Using a paring knife, trim the stems of the mushrooms flush with the base and discard stems. Cup 2-3 mushrooms in your hands and rinse them quickly under a trickle of cold water. Dry on paper towels.

    Make the sauce

    • Melt 2 tablespoons of butter in a 12" saute pan or fry pan, add the chopped onion and cook until softened, about 3 minutes. Add sliced mushrooms and cook until the moisture is released and almost gone, 8-10 minutes. Add brandy if using, and cook until almost gone. Pour the onions and mushrooms into a bowl and set aside near the stove until needed.
    • Add the 2 remaining tablespoons of butter to the pan and melt over medium low heat, add the flour and whisk to combine. Cook for 2-3 minutes to remove the raw flour taste.
      Slowly add broth to the pan, whisking to create a smooth sauce. Cook and whisk until the sauce is thickened, 8-10 minutes. Whisk in the Dijon and tomato paste until smooth, then stir in the tarragon, worcestershire, salt, pepper, and nutmeg until smooth. Stir in the onions and mushrooms. Lastly, add the creme fraiche and stir.

    To serve

    • To serve, add the meatballs to the pan and heat through until meatballs are hot. Serve over noodles, rice, or mashed potatoes.
      At this point you can cool the stroganoff and place in an airtight container and refrigerate for 3 days before re-heating and serving.

    Notes

    Substitutions

    • Substitute ½-3/4 teaspoon granulated garlic powder for the fresh garlic.
    • Swap dried herbs for fresh at half the amount.
    • For gluten-free flour blend I use King Arthur.
    • If using spirits and you don't keep it on hand, buy an airline size bottle at a liquor store. 
    • If using white wine, get the mini, airline sized bottles at the grocery store.

    Freezing meatballs

    After meatballs are completely cooled, place them in a single layer on a baking sheet and freeze for 2-4 hours before transferring them to a container or bag. This ensures they're individually frozen and don't stick together. 
    If using frozen cooked meatballs, thaw them first before adding to the sauce. 

    Freezing sauce

    This is not a dish that freezes finished well because freezing disrupts the emulsion of the dairy and it may become grainy. If you want to freeze it, leave out the crème fraîche and stir it in after reheating the thawed sauce. Add the thawed meatballs and heat through until hot. 

    Meatballs nutrition (per 6 meatballs)

    For the nutrition calculation I've separated out the meatballs because they are good with other sauces. It's a great basic beef meatball recipe. 
    Serving: 6 meatballs provides 265 kcals, 24 g protein, 13g fat, 13g carbs, 1g fiber. 

    Nutrition

    Serving: 6meatballsCalories: 265kcalCarbohydrates: 13gProtein: 24gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 102mgSodium: 484mgPotassium: 419mgFiber: 1gSugar: 3gVitamin A: 325IUVitamin C: 7mgCalcium: 136mgIron: 3mg
    Tried this recipe?Let us know how it was with a comment and leave a star rating!

    Turkey and Wild Rice Soup with Leftovers

    by 1 Comment

    Transform your Thanksgiving leftovers into a comforting bowl of turkey and wild rice soup! This hearty soup is packed with vegetables, tender turkey, flavorful broth, and the nutty chew of wild rice. Best of all, it comes together in about 30 minutes since the main ingredients are already prepared. Top it off with fresh herbs and a sprinkle of salty Parmesan cheese, and serve with crunchy garlic toast for a cozy, satisfying meal.

    Turkey and wild rice soup in a white pot with garlic toast on the side.

    After Thanksgiving I look forward to making this turkey and wild rice soup each year. But it's too good to make only after Thanksgiving, so make it with leftover chicken for a chicken and wild rice soup or whenever you make turkey.

    Why You'll Like This Recipe

    • Leftover turkey soup can also be made with chicken.
    • Comes together in about 30 minutes.
    • Hearty and flavor-filled.
    • A great way to use leftover Thanksgiving turkey.

    For another easy soup try this chicken rice soup made in an Instant Pot.

    Recipe Ingredients

    Ingredients for turkey wild rice soup in prep bowls on the counter.
    • Turkey: Use leftover roast turkey, both dark meat and turkey breast for best flavor. Out of turkey? Use rotisserie or roast chicken.
    • Rice: Wild rice gives this soup a hearty texture and nutty, chewy texture.
    • Broth: I use homemade turkey broth which I make ahead and freeze, but chicken broth works too. Look in the freezer section of your grocery store for frozen turkey broth options. Another option, homemade turkey stock made from the turkey carcass.
    • Onion: Yellow, onion brown or white onion.
    • Leek: Use the light green part only, not the dark green tops which are tough.
    • Carrot: For sweetness and more vegetables.
    • Celery: Just a few ribs complete the flavorful, aromatic base for most soup recipes.
    • Garlic: Fresh garlic cloves for the best flavor.
    • Herbs: Fresh parsley, fresh thyme, and bay leaves.

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

    Substitutions and Variations

    • Instead of wild rice, use a brown and wild rice blend, brown rice, or white rice.
    • Swap dried herbs for fresh, using ⅓ to ½ as much, try an Italian seasoning blend.
    • Add a little chopped fresh fennel with the vegetables.
    • For a creamy turkey wild rice soup, use less broth and add heavy cream.
    • Add a little soy sauce or gluten-free tamari for an umami flavor boost to deepen flavor (use instead of salt). Start with 2 teaspoons.
    • To brighten the flavor squeeze in a little lemon juice. 

    For another hearty soup made with leftover chicken or turkey, make this Mexican chicken tortilla soup.

    Chef' tip on wild rice: Should I use cooked wild rice or uncooked wild rice? I recommend using cooked rice. Cook it ahead of time and refrigerate it or freeze it until you make the soup. If you add uncooked wild rice to the soup, it absorbs a lot of broth and might get mushy. I cook mine ahead so it's perfect.

    Recipe Instructions

    To cook turkey and wild rice soup, use a large dutch oven or other large soup pot. 

    Carrot, celery, onion, and leek cooking in a large soup pot.
    Step 1: Saute celery, onion, carrots, and leek in olive oil until soft.
    Adding chopped turkey to a soup pot, with a wooden spoon.
    Step 2: Add chopped turkey.
    Stirring chopped fresh green herbs into a pot of turkey soup.
    Step 3: Add chopped fresh green herbs.
    Adding wild rice to a pot of turkey soup with vegetables.
    Step 4: Add cooked wild rice and stir.
    A large glass measuring cup filled with golden broth pouring into a pot of wild rice soup.
    Step 5: Pour in the broth and stir.
    Bay leaves on simmering in a pot of soup with turkey, vegetables, and rice.
    Step 6: Add bay leaf and simmer for flavors to blend, 15 minutes.
    A white pot of turkey and wild rice soup on a gray wooden board with herbs and parmesan cheese on the side.

    Chef's tip: Is it stock or broth? While the terms are used interchangeably, technically any stock (like chicken stock) is made with bones only while broth is made with meaty pieces. Bones give stock or broth a gelatinous quality (it's jiggly) and the meat, rich flavor and more nutrition.

    Serving and Storage

    Turkey and wild rice soup is a meal in a bowl. I serve it with crisp browned garlic toast or crusty bread. To make it a bigger meal, add a tossed green salad with simple homemade balsamic vinaigrette.

    Leftover turkey and wild rice soup keeps for 3-4 days in an airtight container in the refrigerator. Reheat on the stovetop until heated through.

    Recipe FAQs

    Do I need to cook the wild rice before adding it to the soup?

    For best results, cook the wild rice first. You can even cook it a few days ahead and freeze it for when you need it. Wild rice can be added raw, but pre-cooking it separately ensures it doesn't absorb too much liquid from the soup.

    Can I freeze turkey and wild rice soup?

    You can, but the rice can get mushy after thawing. The best way is to cook the soup entirely, not add the wild rice, and add cooked wild rice after thawing and before freezing. You can cook and freeze the rice separately.

    Can I use frozen turkey?

    You can use frozen cooked turkey, but thaw before adding to the soup.

    More Hearty Soup Recipes

    For more terrific soups from smooth and creamy to hearty, check out the soups recipe page. The chicken noodle soup link below is a reader favorite.

    Did You Make This Recipe?

    If you make turkey and wild rice 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

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

    Turkey and Wild Rice Soup

    Sally Cameron
    A flavorful hearty soup to make with Thanksgiving turkey leftovers. If you're out of turkey, try it with leftover chicken.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course Soup
    Cuisine American
    Servings 4 Yield 2 quarts
    Calories 212 kcal

    Equipment

    Ingredients
      

    • 2 tablespoons extra virgin olive oil or avocado oil
    • 1 cup chopped onion half a large onion
    • 1 medium leek, chopped use white and light green parts only
    • 3 ribs celery chopped
    • 3 medium carrots chopped
    • 2 large garlic cloves chopped fine
    • 2 cups chopped leftover turkey or chicken, about 11 ounces
    • 1 ½ cups cooked wild rice or wild rice blend or brown rice
    • 1 tablespoon fresh chopped thyme leaves ½ teaspoon dried
    • 4 cups turkey broth or chicken broth
    • 1-2 bay leaves
    • ½ teaspoon sea salt
    • ¼ teaspoon black pepper

    Optional garnish

    • 1 tablespoon fresh chopped Italian parsley
    • ¼ cup grated parmesan cheese

    Would you like to save this recipe?

    Never lose a recipe! We'll email this post to you, so you can come back to it later.

    Instructions
     

    • Heat the olive oil in a large heavy soup pot, 4-5 quarts, over medium heat. Add the onion, leek, celery, and carrots. Cook for about 7 minutes until soft, stirring. Turn down the heat if needed, you don't want the vegetables to brown. Add the garlic and cook another minute.
    • Stir in the turkey, then the herbs, wild rice. Stir and cook for 3-5 minutes, then add the broth and bay leaves and bring to a simmer. Cook for about 15 minutes for flavors to blend and soup to heat through. Season with salt and pepper and soup is ready to serve.
      Sprinkle with parsley and parmesan if desired.

    Notes

    If you freeze or refrigerate this soup, you might need a little extra broth as when it sits the rice can absorb some of the broth. For brothier soup, add another cup or so of broth. 
    If you want to make the soup ahead of time, cook the rice and store it separately from the soup so it does not get mushy and absorb a lot of broth, then add it when you're heating the soup.

    Nutrition

    Serving: 2cupsCalories: 212kcalCarbohydrates: 27gProtein: 21gFat: 2gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gTrans Fat: 0.01gCholesterol: 52mgSodium: 1310mgPotassium: 616mgFiber: 4gSugar: 7gVitamin A: 8345IUVitamin C: 14mgCalcium: 80mgIron: 2mg
    Tried this recipe?Let us know how it was with a comment and leave a star rating!

    How to Make Creamy Riced Mashed Potatoes

    by 4 Comments

    Want to make the best mashed potatoes ever? Ditch the hand masher and use a potato ricer to make riced mashed potatoes. It's a game changer. You get fluffy, creamy, swoon-worthy mashed potatoes that will have everyone wanting seconds. Let me show you the easy step-by-step process. Riced mashed potatoes are ideal for holiday dinners and weeknight meals alike. There's not much better than homemade mashed potatoes.

    A round white bowl full of creamy mashed potatoes drizzled with melted butter and fresh chopped parsley.

    When we have friends for dinner they inevitably end up in the kitchen with me to see how I do things and lend a hand. More than once when making mashed potatoes they'd never seen or used a potato ricer. I thought it was time I posted my riced mashed potatoes recipe and talked about why this terrific and inexpensive kitchen tool makes the best mashed potatoes.

    [feast_advanced_jump_to]

    Why You'll Love Riced Mashed Potatoes

    • Fluffy, lump-free texture - A potato ricer creates the creamiest, lightest mashed potatoes with no lumps and no gluey texture.
    • Better than other methods - A ricer gives superior results compared to a hand masher, electric mixer, or food processor, which can overwork the potatoes.
    • Easy to adapt - Make them rich and buttery with dairy, or use simple swaps for non-dairy and vegan versions that still taste luxurious.
    • Make-ahead friendly - Prepare them in advance and choose from four easy ways to reheat so holiday (or dinner) timing is stress-free.

    Ingredients You'll Need

    Ingredients for mashed potatoes on the counter with russet potatoes, milk and butter.
    • Potatoes: For fluffy mashed potatoes, use russet potatoes, not gold potatoes which have less starch. Figure a half pound per person.
    • Milk: Low-fat milk, whole milk, half and half. Heavy cream to me gets a bit heavy and overly rich but it's personal preference. 
    • Butter: Use unsalted butter to control the salt level. If you only have salted butter, be careful adding salt when seasoning to serve.
    • Fresh herbs: Both chives and parsley make a nice and easy garnish (optional).

    Please see the recipe card for measurements, salt and black pepper or white pepper (no black specks).

    For another buttery way to add flavor to riced mashed potatoes, add a few slices of this herbed compound butter.

    The Best Potatoes for Mashed Potatoes

    What are the best potatoes for mashed potatoes? My answer is russet but there are options. Here is a run down on types of potatoes:

    • Russets have a high starch content so they are light and fluffy when cooked. Russets are ideal for riced mashed potatoes. 
    • Yellow and gold potatoes (like Yukon Golds) belong to the same broad category of yellow-fleshed potatoes. They used to be my preferred for mashed potatoes but I am back to russets these days. Gold potatoes are more velvety, moist, and dense when mashed. Try them mashed sometime to understand the difference. Gold potatoes are my preference for terrific potato salad, in potato gratins, and scalloped potatoes.
    • White potatoes are medium starch, a combination of slightly creamy and slightly dense with thin, delicate skin, and white interiors. Can be used for mashed potatoes but not as fluffy. They hold their shape after cooking.
    • Red potatoes: This variety is waxy, creamy, moist and smooth. Save them for baking and roasting, great in potato salad and soups. Terrific for air fryer red potatoes!

    How many potatoes to buy? Figure about 2 pounds of potatoes for 4, 3 pounds for 6, etc.

    Substitutions and Variations

    • For no-dairy or vegan riced mashed potatoes, use either coconut milk, almond milk, oat milk, or you favorite plant-based milk, and plant butter.
    • Add roasted garlic or finely grated Parmesan cheese.
    • For sour cream mashed potatoes, add less milk and use sour cream.

    For complimentary veggies side dishes try roasted brussels sprouts, green beans almondine, or roasted carrots with fresh thyme.

    Chef's tip on buying a ricer: Ricers come made of metal and plastic and with different shapes of hoppers (round versus triangle). I had a large metal one for making bigger quantities when I was catering dinner parties but the bigger ones require more arm strength to press the potatoes through the ricer. For home, here is the ricer I use. Take a look at this link if you prefer a stainless steel ricer. They work the same. It's not just another kitchen gadget that will collect dust. You'll use it for years to come!

    How to Make Riced Mashed Potatoes

    A glass bowl of clean peeled russet potatoes ready to cook.
    Step 1: Peel the potatoes with a vegetable peeler.
    Chopped potatoes on a white cutting board with a chefs knife.
    Step 2: Cut potatoes into equal sized cubes about 1" inch.
    Potatoes simmering in a pot of water with small bubbles on top.
    Step 3: Add potatoes to a large pot, cover with an inch of cold water. Add a tablespoon of salt. Bring to a simmer over medium heat, cook 10-15 minutes.
    Cooked potatoes in a colander pierced with a paring knife showing doneness.
    Step 4: Potatoes are done when tender and easily pierced with a paring knife. Drain through a colander. Place potatoes back in colander and sit them back on the hot empty pan to reduce excess water.
    A potato ricer with a hopper full of cooked potatoes.
    Step 5: Place cooked potatoes in the hopper basket of the ricer fitted with the small holes. Work quickly while they are warm.
    Mashed potatoes being extruded from a potato ricer into a pot.
    Step 6: Press all potatoes through the ricer.
    Riced mashed potatoes being finished with butter and milk.
    Step 7: Add soft butter, warm milk from a small saucepan, and salt.
    Creamy finished riced mashed potatoes with a stirring spoon in a pot
    Step 8: Stir potatoes until creamy. Taste test for texture and flavor, adding more butter, milk, salt, and pepper.

    Chef's tip on using a potato ricer: Be sure your potatoes are cooked until tender but not falling apart or water-logged. After the potatoes are cooked and drained through a colander, dry the potatoes a bit to remove excess moisture for fluffy riced mashed potatoes by placing the colander on top of the warm pot for a for a minute or two, then rice back into the pot. Don't overload the hopper and try to do too much at once.

    Peeling Potatoes Ahead of Time

    If you are making riced mashed potatoes for a crowd, you can peel your potatoes ahead of time, but they must be stored in cold water to prevent bacterial growth.

    1. Keep potatoes refrigerated: Always store the potatoes in cold water in the refrigerator to prevent bacterial growth:
    2. Change the Water if Needed: If soaking for more than a few hours, changing the water helps prevent the potatoes from becoming slimy or absorbing excess water.
    3. Avoid Over-Soaking: For best texture and flavor, soak potatoes for no more than 8-12 hours. Longer soaking can lead to waterlogged potatoes, which may make mashed potatoes gluey.
    4. Drain and Dry Before Cooking: Thoroughly drain and pat the potatoes dry before boiling to avoid diluting the cooking water.

    Follow these tips and your peeled potatoes will stay fresh and ready for perfectly creamy riced mashed potatoes.

    Serving Suggestions

    A classic side dish, perfect mashed potatoes go with many main dishes. Try riced mashed potatoes along side:

    For more buttery flavor, drizzle extra melted butter over the top to serve. Refrigerate leftovers in an airtight container for 3-4 days. To freeze, use a freezer-safe container. 

    Four Ways to Re-Heat Riced Mashed Potatoes

    If you are making riced mashed potatoes ahead of time and refrigerating, here are four ways to re-heat mashed potatoes. The colder they are the longer it will take. Get them out of the refrigerator an hour ahead of time to help get the chill off. Re-heating time depends on the quantity of mashed potatoes you have.

    • Stovetop method: Place the mashed potatoes in a large pot over low heat. Add a little milk and stir frequently to prevent sticking or burning on the bottom. Partially cover and stir occasionally until they're heated through. You may need to add more milk as they warm to keep the potatoes creamy.
    • Oven method: Transfer the mashed potatoes to an oven-safe dish and cover with foil to prevent drying out. Bake for about 20-30 minutes in a pre-heated 350°F oven until warmed through, stirring halfway. Add a little more butter or milk if needed for extra creaminess. Heat potatoes until they reach 165°F (use a digital thermometer).
    • Slow cooker method: This is how I kept mashed potatoes hot for catered parties and it works great. Put the mashed potatoes in a slow cooker on the low setting, stirring every 20-30 minutes. Add a splash of milk to maintain the texture, if needed. I place a clean kitchen towel between the lid and the top of the slow cooker to absorb moisture so it does not drip into the potatoes.
    • Microwave method: Place the mashed potatoes in a microwave-safe dish and cover with a lid or damp paper towel to keep them from drying out. Reheat in 1-minute increments, stirring between each until fully warmed. Add a small amount of butter or milk to refresh the texture if needed.
    Creamy mashed potaotes with fresh chopped herbs on top and a serving spoon.

    Recipe FAQs

    What type of potatoes are best for riced mashed potatoes?

    Russet potatoes are best for fluffy, creamy riced mashed potatoes because of their higher starch content. You can use gold potatoes if preferred. The potatoes will be more dense in texture due to their waxier

    Should potatoes be peeled before ricing?

    For riced mashed potatoes, peel before cooking and ricing for a smooth texture and easier time ricing.

    Can I add flavors like garlic, herbs, or cheese to riced mashed potatoes?

    Yes, you can add flavors but start with a little and add, tasting as you go for both flavor and texture. Two good options are roasted garlic and Parmesan cheese.

    How much butter and cream should I add to riced mashed potatoes?

    I start with 4 ounces of milk per pound of potatoes and 3-4 tablespoons of butter, then taste and mix in more as I go to achieve the perfect balance and texture. Start with less and add more is the best approach so mashed potatoes don't get to thin from too much milk or overly buttery. Cream is not the only option. I prefer whole milk or half and half so potatoes don't get too rich and heavy.

    More Potato Recipes

    Love potatoes? Me too! Here are more delicious potato recipes.

    ⭐️Did You Make This Recipe?

    If you make riced mashed potatoes, 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

    A bowl of creamy mashed potatoes with melted butter and fresh chopped parsley with a silver serving spoon.

    Riced Mashed Potatoes

    Sally Cameron
    Skip the hand potato masher and use a ricer for the best fluffy creamy mashed potatoes.
    4.50 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 15 minutes
    mashing time 20 minutes
    Total Time 40 minutes
    Course Side Dish
    Cuisine American
    Servings 6
    Calories 297 kcal

    Equipment

    Ingredients
      

    • 3 pound russet potatoes 6 medium
    • 6 ounces milk: whole milk, low fat, or half and half or non-dairy
    • 6 tablespoons unsalted butter
    • 1 tablespoon sea salt for cooking water
    • ½ teaspoon sea salt
    • ¼ teaspoon white pepper optional

    Would you like to save this recipe?

    Never lose a recipe! We'll email this post to you, so you can come back to it later.

    Instructions
     

    • Peel potatoes and chop into approximately 1-inch pieces, keeping the pieces the same size.
    • Add potatoes to a medium pot and add cold water to cover by 1-inch. Add 1 tablespoon sea salt. Bring almost to a boil then turn down to simmer and cook until potatoes are tender when pierced through with a paring knife, 10-15 minutes.
      Warm the milk so cold milk doesn't chill your hot mashed potatoes, and be sure the butter is at room temperature or melted.
    • Drain potatoes through a colander then place the colander back on the warm pot on the stovetop to dry for a minute. Place ricer over top of the pot and spoon potatoes into the hopper. Press the potatoes through the ricer.
      When done, add butter and milk gradually, stirring, until you get to the perfect taste and texture. Season with salt and a little white pepper if using.
      Keep potatoes warm for serving or cool completely and refrigerate to be re-heated. Leftover riced mashed potatoes last 4-5 days in the refrigerator in an airtight container. They can be frozen for up to a month but may not be as creamy upon thawing.

    Notes

    For no-dairy or vegan riced mashed potatoes, use either coconut milk, almond milk, oat milk, or you favorite plant-based milk, and plant butter.
    Add roasted garlic or finely grated Parmesan cheese.
    For four ways to re-heat riced mashed potatoes after refrigerating (if making ahead of time), please see the post; stovetop, in the oven, microwave, or slow-cooker. 

    Nutrition

    Calories: 297kcalCarbohydrates: 42gProtein: 6gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 34mgSodium: 217mgPotassium: 992mgFiber: 3gSugar: 3gVitamin A: 398IUVitamin C: 13mgCalcium: 68mgIron: 2mg
    Tried this recipe?Let us know how it was with a comment and leave a star rating!

    How to Make Compound Butter for a Turkey

    by Leave a Comment

    For a golden, flavorful Thanksgiving bird, compound butter for turkey is your secret weapon. Soft butter mixed with fresh herbs, citrus zest, and garlic gets tucked under the skin to baste the meat from within-so it stays juicy with beautifully crisp, bronzed skin. It takes minutes to prep, can be made ahead and frozen, and is simple to use on roasting day. For a reliably delicious, perfectly roasted turkey, start with this compound butter.

    A yellow log of compound butter flecked with green herbs rolled in parchment paper.

    For years I've made an herbed compound butter for a turkey. The butter's fat helps deliver that golden, crispy skin, while fresh herbs, citrus, and garlic infuse flavor and keep the meat juicy. Most of it goes under the skin, with a thin smear on top-so when you pull that bird from the oven, it gets the rightful oohs and ahhs. Sounds good? It is-and it's surprisingly easy to make.

    Why You'll Love Compound Butter for a Turkey

    • Simple, make-ahead recipe - Mix in minutes; refrigerate 5-7 days or freeze up to 3 months.
    • Big payoff on roast day - Adds flavor, moisture, and gorgeous color as the turkey roasts.
    • Under-skin = juicy meat - Butter goes under the skin; a thin smear on top for bronzing.
    • Flexible seasoning - Make it with or without salt and pepper.

    Add a slice of compound butter to each of the roast bone-in chicken breasts while they are finishing in the oven.

    Ingredients You'll Need

    Ingredients for an herbed compound butter for turkey on a marble counter.
    • Butter (unsalted) - Best for control, especially if you dry-brine. Salt the bird first, then apply the herb butter. If you only have salted butter, reduce added salt elsewhere.
    • Garlic (fresh) - Use freshly grated or finely zested garlic cloves for an even, punchy flavor that spreads well.
    • Herbs (fresh) - Pick your favorites: thyme, parsley, rosemary, sage, chives, marjoram. You don't need them all-2-3 herbs are perfect. Chop finely so they distribute evenly.
    • Citrus zest - Lemon zest is my go-to; orange zest (or both) is nice, too. Zest carries the aromatic oils that brighten the butter without adding liquid.

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

    For the best turkey, brine baby brine, and then use your compound butter. If you've never done it, here's my turkey dry brine tutorial. It's super easy and way easier than wet brining giving you a flavorful turkey.

    Chef's note: What is a compound butter? It's any butter blended with herbs, spices, citrus zest, garlic, honey, and many other flavoring possibilities. They are sometimes called infused butters or flavored butters. Using them is a great way to add extra flavor to food and can be used almost anywhere you'd use plain butter. Compound butters can be made savory (as in this compound butter for a turkey) or sweet compound butter, as in this maple vanilla butter. There are also speciality butters such as blue cheese butter, truffle butter, and this miso butter which is terrific on fish and seafood.

    Substitutions and Variations

    • Herbs & citrus - Mix and match your favorites-thyme, parsley, rosemary, sage, chives, marjoram. Use lemon or orange zest…or skip citrus entirely.
    • Garlic options - Substitute garlic powder for fresh at ¼ teaspoon per clove.
    • Classic lemon-herb - Lemon zest + parsley + dill (bright and turkey-friendly).
    • Southwestern - Cumin + coriander + chili powder (or smoked paprika) for warm spice; add lime zest instead of lemon.
    • No fresh herbs - Use half the amount of dried (they're stronger). Let the butter stand 30 minutes so dried herbs can rehydrate and soften before using or chilling.

    Use a slice of this butter to dress up simple blanched green beans. They take 5 minutes!

    Chef's Tip: Salt Strategy

    • Dry-brined turkey: Keep the butter lightly salted so you don't overdo it.
    • Wet-brined turkey: Skip salt in the butter (or add just a pinch).
    • Unbrined turkey: Use about ¼-½ teaspoon kosher salt per stick (8 Tbsp) of butter.
    • Taste before you spread: Mix, taste a tiny dab, then adjust.
    • Pepper: Add a pinch of black pepper to the butter; adjust on the bird as needed.

    How to Make a Compound Butter for Turkey

    Start with very soft butter at room temperature for the easiest mixing. Do not melt the butter. Get out a piece of parchment paper, waxed paper, or plastic wrap and some kitchen twine (or rubber bands) to make the butter log. Do not use aluminum foil. It reacts with certain ingredients (like acidic ones) and also tears easily.

    Be sure your herbs are totally dry. Wet herbs do not chop well. Try washing them ahead of time and air drying on a kitchen towel.

    Herbs and butter prepped to make a compound butter in glass bowls.
    Step 1: Stir the butter. Finely chop the herbs, zest the garlic (for super smooth garlic), finely chop the citrus zest so that everything blends together well.
    Butter, citrus zest, herbs, and garlic in a glass bowl.
    Step 2: Add room temperature butter and all ingredients to a medium bowl. If using salt and pepper, add now.
    A soft compound butter mixed with herbs in a glass bowl with herbs on side.
    Step 3: Blend butter mixture with a fork or a flexible spatula until well mixed and the herbs are evenly distributed.
    A yellow compound butter with flecks of green herbs on a piece of white parchment paper.
    Step 4: Place the butter near the bottom third of the parchment paper and shape into a log as best as possible.
    Compound butter in the process of rolling into a log in parchment paper.
    Step 5: Fold the bottom of the parchment over the butter and pull the top back against the butter forming a log.
    A log of herbed butter in wax paper with open ends, not twisted yet.
    Step 6: Roll turkey butter into a tight log.
    A finished log of herbed butter with ends twisted to secure and seal, with a label.
    Step 7: Twist the ends in opposite directions compressing the butter. Refrigerate or freeze.

    Chef's tip: How to get very fine garlic. Biting into a piece of raw garlic is not pleasant. Rather than simply chopping garlic, use one of three techniques: use a microplane zester and zest the garlic fine, chop fine and smear into a paste with the back of your chef's knife, or use a garlic press and chop it finer by hand. Either way, you're creating a fine garlic paste that easily incorporates into butter. No biting into a piece of raw garlic.

    How to Use Compound Butter for Turkey

    As a general rule, allow the turkey to stand unwrapped at room temperature for one hour to get the chill off before applying compound butter, then apply herb compound butter for turkey before roasting. The flavors from the butter melt in during roasting and self-baste the meat.

    For best application, work with room temperature butter. Use it for a whole turkey or for a turkey breast.

    With dampened hands, gently insert fingers between the turkey skin and meat to loosen the skin. Slowly work your fingers as far back under the breast skin and near the legs as possible. The skin stretches a fair amount but be careful not to tear it.

    When skin is loosened, spread some of the compound butter in three places:

    • Under the skin of the turkey.
    • On top of the turkey breast and legs.
    • A little inside the cavity of the turkey, rubbing it on the inside walls.

    How much you use depends on the size of your turkey. You won't use it all (save the extra). Don't over-do it for delicious a golden, delicious roast turkey. Save the rest for more delicious dishes. Once applied, the turkey is ready to roast.

    Serving Suggestions

    There are many ways to use a compound butter for turkey beyond turkey!

    • Not just for turkey - Use this butter beyond the bird.
    • Roast chicken - Slide under the skin or melt over sliced breast.
    • Steak - Finish grilled steak with a coin for that steakhouse gloss.
    • Fish - Melt over grilled or baked salmon, halibut, or cod.
    • Mashed potatoes - Stir into riced potatoes or whipped sweet potatoes.
    • Vegetables - Toss with hot green beans, carrots, or roasted broccoli.
    • Bread/rolls - Spread on warm dinner rolls or toasted bread.
    • Grilled corn - Slather on hot grilled corn on the cob in summer.
    • Cornbread - Smear on a slice of your naturally gluten-free cornbread.

    If the compound butter is cold and solidified, allow it to soften at room temperature to use for the best flavor.

    Storage & Freezing

    Compound butter lasts 1 to 2 weeks in the refrigerator when stored properly rolled and wrapped or in an airtight container to keep it fresh and prevent it from absorbing refrigerator odors.

    For longer storage, freeze butter for up to 3 months. Slice off just what you need when ready to use.

    A yellow butter log with herbs with sliced pieces, fresh herbs behind.

    Recipe FAQs

    Can I use salted butter?

    Yes. If using salted butter, reduce added salt elsewhere and taste the mixture before spreading-especially if you dry- or wet-brine.

    Do I need to baste the turkey?

    Not really. When most of the butter goes under the skin (with a thin smear on top), the turkey essentially self-bastes. Opening the oven often drops the heat. If you like, spoon pan juices over the bird once in the last 30-45 minutes; tent with foil if browning too fast.

    Can I use dairy-free butter?

    Yes. Use a stick-style plant butter (not whipped/light tubs). Salt levels vary, so adjust. Browning may be less than dairy butter.

    Recipes to Use Compound Butter With

    Use compound butter for turkey for more than turkey! Add some to potatoes dishes. Place a sliver on chicken breasts before oven roasting. Use for a whole roast chicken. Use over simple steamed or blanched vegetables for flavor. It's really versatile.

    Did You Make This Recipe?

    If you make compound butter for a turkey, 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

    A yellow butter log with herbs with sliced pieces, fresh herbs behind.

    Compound Butter for a Turkey

    Sally Cameron
    Compound butters are a secret weapon in the kitchn for adding flavor and moisture. This is for turkey but works with roast chicken, steak, and many other things! For a plain herbed butter, omit the citrus. If you prefer using salted butter, be careful of salt elsewhere.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Total Time 10 minutes
    Course condiment
    Cuisine American
    Servings 16
    Calories 205 kcal

    Ingredients
      

    • 8 ounces unsalted butter or salted butter 2 sticks, half pound.
    • 2 teaspoons finely chopped fresh thyme leaves
    • 2 teaspoons finely chopped fresh parsley leaves
    • 1 teaspoon finely chopped fresh rosemary leaves
    • 2 large fresh garlic cloves zested or chopped fine and smeared into a paste
    • 1 teaspoon lemon zest optional
    • 1 teaspoon orange zest optional

    Would you like to save this recipe?

    Never lose a recipe! We'll email this post to you, so you can come back to it later.

    Instructions
     

    • Be sure the butter is very soft before you start blending. Allow it to stand at room temperature for 2-3 hours. Do not melt the butter if you try to speed up the process.
    • Chop the herbs very fine so the blend into the soft butter well. Zest the garlic fine or chop fine then smear into a paste with the back of your chef's knife, into a paste.
      Add the butter and all herbs, garlic, and zest if using to a small bowl. Blend well with a flexible spatula until ingredients are evenly distributed.
    • See photos in the post for help! To make a butter log, place the herbed butter on a full size (12"x16") piece of parchment paper or waxed paper. Using a spatula, spread it into a log shape in the bottom third of the paper with the short edge at the top.
      Fold the bottom of the paper over the top of the butter, then with your fingers or the spatula, gently pull the paper back against the butter to tighten it into a log. Roll the log the entire length of the parchment. Twist end the opposite way from each other and tie them to secure.
    • Compound butter lasts 1-2 weeks in the refrigerator. Wrap the log in plastic film for more protection if desired. Freeze for up to 3 months. Slice off just what you need to use.

    Notes

    Herbs note: Choose fresh herbs such as thyme, Italian parsley, rosemary, sage, chives or marjoram. Don't use them all; choose your favorite 2-3 fresh herbs.
    The parchment paper I use for this is a non-stick parchment paper. Find it here on Amazon. 

    Nutrition

    Serving: 1tablespoonCalories: 205kcalCarbohydrates: 1gProtein: 0.3gFat: 23gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 61mgSodium: 3mgPotassium: 14mgFiber: 0.2gSugar: 0.04gVitamin A: 734IUVitamin C: 2mgCalcium: 11mgIron: 0.1mg
    Tried this recipe?Let us know how it was with a comment and leave a star rating!

    Easy Baked Brie with Jam Appetizer

    by 1 Comment

    If you're looking for a show-stopping, easy holiday appetizer, this baked brie with jam is it! Warm creamy cheese topped with fig compote of fig jam, dried figs and cranberries, and chopped pecans for a perfect balance of sweet and nutty flavors. Serve it with baguette and crisp apple slices for an unforgettable appetizer that will have your guests asking for the recipe. And it's so simple to make!

    A platter of bake brie cheese with fig jam, cranberries, pecans, and bread with apple slices.

    This baked brie with jam recipe was always a crowd pleaser at my catered parties. While the brie bakes to melty perfection, prepare a warm, fruity fig compote on the stovetop with jam, dried fruits, and nuts. Spoon it over the warm brie and serve with baguette slices, fresh grapes, and apple slices. It's irresistible and one of the easiest appetizers.

    Why You'll Like This Recipe

    • Baked brie with jam is a good party appetizer.
    • Simple to make for a busy holiday season.
    • Halve the recipe for a smaller group (8 ounce brie wheel) or double (2-pound brie wheel) for a bigger crowd.
    • No puff pastry to deal with like brie en croûte.

    For another delicious fruity topping, make some of this apple cinnamon compote.

    Recipe Ingredients

    Ingredients for baked brie cheese appetizer on the counter with cranberries, figs, pecan, jam, orange, and cinnamon.

    Baked Brie

    • Brie: Get a one pound wheel of brie cheese. Don't get a wedge of brie, it doesn't work, as the cheese oozes out everywhere. It needs the rind to hold it in shape.
    • Jam: This fig-orange jam is my favorite and what I recommend. See options below.
    • Dried fruit: Dried figs and dried cranberries.
    • Nuts: Chopped pecans, either raw or these homemade maple glazed pecans.
    • Orange: For the zest and juice.
    • Spices: A little cinnamon added to the topping adds subtle flavor.
    • Liqueur: Add a splash of orange liqueur such as Grand Marnier (optional).

    For Serving

    • Bread: 1-2 baguettes or gluten-free bread.
    • Crackers: Your favorite sturdy crackers to handle the gooey baked brie, and gluten-free crackers for your GF guests.
    • Fruit: Apple and pear slices.

    Please see the recipe card for measurements.

    Another good topping for baked brie is this cranberry orange sauce.

    Chef's tip on brie rind: Do you take off the top of the rind or leave it on? I leave the top rind on as it's totally edible, delicious, and holds the melty cheese together when it comes out of the oven. Without the top rind it oozes everywhere.

    Substitutions and Variations

    Brie is a buttery, mild-flavored cheese that stands up well to flavor variations.

    • Change up the dried fruit such as apricots, raisins, golden berries, or others.
    • Use different jams, such as raspberry preserves, strawberry jam, apricot jam, or other favorite jam.
    • Use sliced fresh figs instead of dried for the topping.
    • If you can't find a 1-pound brie wheel, use 2-8 ounce wheels and place them side by side.
    • No dried figs? Swap pitted dates.

    When fresh figs are available, make these goat cheese crostini with figs and prosciutto.

    Recipe Instructions

    Pre-heat the oven to 350°F. If you're out of oven space and want to use your air fryer, use the bake setting. To bake the cheese, use a small sheet pan, an oven-safe dish, or a small cast iron skillet. Skip the parchment for the cast iron option and serve baked brie right from the skillet.

    A round wheel of brie cheese on parchment paper on a baking sheet.
    Step 1: Unwrap and place brie on parchment paper piece on a baking sheet or in a baking dish. Place in the oven to bake.
    Dried cranberries, dried figs, nuts, and spices in a silver pot.
    Step 2: Add fig jam, orange juice, dried cranberries, dried figs, pecans, and cinnamon in a small pot.
    Fig jam topping with dried fruit and nuts simmering in a small pot
    Step 3: Simmer fig compote for 3-5 minutes until melted, hot, bubbly and thickened. It will thicken more as it cools.
    A round wheel of baked brie cheese with a fruit and nut topping, with apples, pears, and crostini.
    Step 4: When brie is baked and cooled for a few minutes, spoon fig compote over the top and serve.

    Serving and Storage

    Serve baked brie with jam individually or as part of a cheese board. Place the warm cheese on a plate or platter with slices of baguette, crackers, and fruit slices. Grapes are another nice addition. Garnishing the arrangement with herbs such as fresh rosemary or fresh thyme adds fragrance and green color.

    To keep apple and pear slices from turning brown, place slices in lemon water, then dry and arrange on your cheese display.

    Store leftover fig compote in an airtight container for a week.

    Chef's tip for leftover fig compote: Leftover fig compote is good over ice cream or frozen yogurt, or over oatmeal or creamy overnight oats. As pork and fruit are classic companions, the fig sauce can be served along side a pork roast or pork tenderloin.

    Warm brie cheese oozing out of the wheel on a platter topped with fruit and nut sauce.

    Recipe FAQs

    What kind of jam works best for baked brie?

    Any kind of fruit jam or preserves works well with baked brie. Choose seasonal flavors such as fig and cranberry in the fall, or raspberry and strawberry in spring. Blueberry and blackberry are good too, as well as orange preserves. Leftover cranberry sauce works great after Thanksgiving and Christmas.

    Do I need to remove the rind from the brie?

    The rind of brie is totally edible so it does not have to be removed. In fact it helps hold the warm cheese wheel together after baking. If you prefer to remove the rind you can. Trim the top with a sharp knife but leave the side and bottom rind.

    How do I prevent the brie from leaking out?

    Don't over-bake the brie to keep the cheese from running out of the rind. If it does, just enjoy it! It still tastes great even if a bit messy.

    More Appetizer Recipes

    For more appetizer and snack recipes for easy entertaining, check out these recipes or look at the appetizer recipes index page.

    ⭐️Did You Make This Recipe?

    If you make baked brie with jam, please comment and let me know. Id love to hear how it came out and I enjoy hearing from you. If you loved it, please give it a 5 star rating! They really help other readers.

    📖 Recipe

    A round wheel of baked brie cheese with a fruit and nut topping, with apples, pears, and crostini.

    Baked Brie with Jam

    Sally Cameron
    A decadent appetizer with gooey baked brie topped with a compote of fig jam, dried fruits, and nuts. Easy, elegant, and festive. Serve with baguette or apple and pear slices.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Course Appetizer
    Cuisine American
    Servings 8
    Calories 370 kcal

    Equipment

    Ingredients
      

    Baked Brie with Jam

    • 1 pound whole brie wheel or 2-8 ounce wheels
    • ½ cup pecans halves chopped
    • ½ cup fig-orange jam or preserves half of an 8 ounce jar
    • ½ cup dried cranberries
    • ¼ cup dried figs 3-4 dried figs, chopped
    • 1 medium orange zested and juiced
    • 1 tablespoon Grand Marnier or other orange liqueur optional
    • ¼ teaspoon ground cinnamon

    For Serving

    • 2 large baguettes sliced on diagonal
    • 1 large apple cut into thin pieces
    • 1 large pear cut into thin pieces

    Would you like to save this recipe?

    Never lose a recipe! We'll email this post to you, so you can come back to it later.

    Instructions
     

    • Remove brie from the refrigerator and allow to warm up on the counter for 1 hour. If you forget, just bake it longer and keep an eye on it so it does not melt too much.
    • Pre-heat the oven to 350°F. Place the brie wheel on a square piece of parchment paper that extends beyond the brie, then on a baking sheet or in a baking dish. The parchment will make it easier to move the soft bake brie onto a serving plate.
      Bake brie uncovered for 20-25 minutes until the cheese feels soft when touched in the center. How long it bakes depends on how cold it was before baking.
    • While brie is baking, make the fig jam topping. In a small pan (2 quart) over medium low heat, place the fig jam, pecans, cranberries, figs, orange juice, and cinnamon. Add liqueur if using. Allow the jam topping to become melted and juicy, and cook for 3-5 minutes to thicken.
    • When the brie is ready, remove from the oven using the parchment to support, place on a serving platter and spoon the warm fig jam sauce over the top. To finish, add orange zest to the top. Serve with baguette and fruit slices.
      Note - Allow the baked brie to sit on the serving platter a few minutes before cutting into the wheel or the cheese may all ooze out.

    Notes

    Group size
    For a smaller group (4), do an 8-ounce brie wheel, or for a bigger group (16-20), do a 2-pound brie wheel. They area little harder to find but can sometimes be ordered from a good cheese department.
    Baking options
    If you're out of oven space and want to use your air fryer, use the bake setting. To bake the cheese, use a small sheet pan, an oven-safe dish, or a small cast iron skillet. Skip the parchment for the cast iron option and serve baked brie right from the skillet.
     

    Nutrition

    Calories: 370kcalCarbohydrates: 34gProtein: 14gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 57mgSodium: 409mgPotassium: 261mgFiber: 4gSugar: 23gVitamin A: 399IUVitamin C: 13mgCalcium: 139mgIron: 1mg
    Tried this recipe?Let us know how it was with a comment and leave a star rating!

    Gluten Free Cornbread (no flour)

    by 9 Comments

    I've tested this gluten-free cornbread over and over to ensure it's just right for you. The result? A moist cornbread with bold corn flavor and tender crumb, made without flour, so it's naturally gluten-free and enjoyable by everyone. Best of all, it's quick and easy to make in one bowl in 30 minutes, so skip the little packaged boxes and make homemade! Dairy-free option.

    A square piece of golden cornbread with a stack of pieces behind it on a wire rack.

    After baking batch after batch of corn bread, trying different corn and grain blends, sugar versus honey, milk versus buttermilk, different temperatures and pans, I've come up with an easy gluten-free cornbread recipe. It's not the cake-y style of cornbread, but more rustic and textured as there is no flour. It's my almost Southern cornbread.

    After all of the testing, I think this is the best cornbread, but that's for you to decide! If you bake a batch, please let me know what you think.

    Why You'll Love Gluten-Free Cornbread

    • Naturally gluten-free - no wheat flour or GF flour.
    • No sugar - Sweetened with honey.
    • Buttermilk for tenderness - but with a dairy-free option.
    • Nice and moist - instead of crumbly and dry.
    • Perfect side dish - for soup, salad, or in cornbread dressing for the holidays.

    What goes good with cornbread? Try this southwestern turkey chili recipe.

    Cornbread Ingredients

    Ingredients in prep bowls on a kitchen counter for making cornbread.
    • Gluten-free cornmeal: Use polenta or medium grind cornmeal. Buy certified gluten-free if needed (cornmeal is naturally GF). Don't buy corn flour, instant, or quick-cook polenta as it has been pre-cooked and dried, which means it absorbs liquids differently and will not behave the same way in a baked cornbread recipe.
    • Xanthan gum: Helps as a binder and provides structure.
    • Baking powder: Buy aluminum free and check the date on your package to see it's not expired.
    • Baking soda: To leaven or lighten the cornbread.
    • Milk: Low fat buttermilk (see sub below), or use buttermilk powder, reconstituted.
    • Eggs : Large un-cracked eggs.
    • Butter: I only use and buy unsalted butter to control the salt and recommend you do the same.
    • Sweetener: Honey replaces white sugar in this cornbread recipe, use a mild flavored honey such as clover, orange blossom, or acacia honey.

    Please see the recipe card for measurements.

    For soups to accompany cornbread, try this Instant Pot lentil soup or check out the soup recipes index for lots of delicious options.

    Chef's tip: Buying cornmeal. I use a medium-grind, stone-ground yellow organic cornmeal. If organic isn't available, choose non-GMO, and if needed, buy certified gluten-free. Medium grind yields a softer, more cohesive crumb-ideal if you'll use this cornbread for cornbread dressing. Prefer a heartier texture? A coarse grind (polenta) makes a more rugged cornbread that's great on its own.

    Substitutions and Variations

    • For dairy-free cornbread, use a dairy-free milk such as strained unsweetened almond milk or coconut milk, adding 1 ½ tablespoons of lemon juice or apple cider vinegar (to give it the acidity of buttermilk); let is stand for 5-10 minutes or until curdled (lumpy).
    • For dairy butter substitution use plant-based butter. Buy solid cubes, not the tub stuff.
    • For a sweeter cornbread, use a little more honey.
    • If you can't use xanthan gum, swap for an equal amount of guar gum or twice as much psyllium husk (not powder).
    • No buttermilk - Use buttermilk powder and water reconstituted, works great.

    Chef's Note: What is xanthan gum? Xanthan gum helps mimic the structure of gluten in baked goods where there is no wheat. Just a little is all that's needed. It is used in gluten-free baking to add volume, bind, and thicken. Alternatively use guar gum (it's less expensive). What about guar gum vs. xanthan gum in cornbread? Either works well because it's a quick bread, not a yeasted dough. You'll get a cohesive, sliceable texture either way.

    Xanthan gum gives a slightly more elastic, cohesive crumb - it's ideal for batters and baked goods that need structure, like quick breads and muffins.

    Guar gum gives a softer, lighter texture, slightly more tender but a touch more fragile. It's a good choice if you prefer a delicate crumb or are using more whole-grain flours.

    How to Make Gluten-Free Cornbread

    Tool note: I prefer baking in a light colored metal square pan versus a dark non-stick one or a cast iron skillet. A square of parchment in the bottom helps protect the bottom and make sure it came out of the pan easily or just use cooking spray. I've done both.

    A glass mixing bowl with cornmeal and dry ingredients with a silver whisk.
    Step 1: Add dry ingredients (cornmeal, baking powder and soda, gum, salt) to a large bowl and whisk together.
    Wet ingredients added to the bowl for golden cornbread batter.
    Step 2: Whisk the wet ingredients (milk, melted butter, honey, eggs) together in a large measuring cup then pour into the dry ingredients.
    Cornbread batter whisked together in a glass bowl with a whisk.
    Step 3: Whisk the wet ingredients into the dry ingredients until smooth.
    Cornbread batter poured into a square silver baking pan ready to bake.
    Step 4: Pour batter into the prepared baking pan (spray or parchment).
    A square loaf of golden brown cornbread on a wire cooling rack.
    Step 5: Bake until golden brown, the top feels firm, and a toothpick or cake tester comes out the the center with moist crumbs. Allow to cool for a few minutes then gently remove from the pan to cool on a wire rack.

    Serving Suggestions

    Gluten-free cornbread is nice with a bowl of soup or chili, alongside a salad, as a snack, or turned into cornbread stuffing for a Thanksgiving turkey, roast chicken, or holiday ham. What else is classic? See below.

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

    Homemade Maple Butter

    Smear a piece of this savory cornbread with homemade maple butter or honey butter. It's super easy to make in a minute! All you need is 2 sticks soft unsalted butter and some maple syrup or honey. Find the recipe for homemade maple butter here.

    Glass jar of yellow whipped maple butter with maple drizzle on top.

    Storing Cornbread 

    Leftover cornbread keeps on the counter well wrapped for 3 days or in the refrigerator. It also freezes well, for about 3 months, wrapped in plastic wrap then foil, then into a zip bag. Be sure to label and date. 

    Recipe FAQs

    Is cornmeal gluten-free?

    Yes, cornmeal is a naturally gluten-free grain, however if you follow a gluten-free lifestyle or are celiac, be sure to purchase a package that is certified gluten-free so there is no cross-contamination during packaging.

    Are cornmeal and polenta the same thing?

    They are almost the same. Cornmeal is usually more finely ground and polenta is a bit more of a coarse grind (as are grits). Cornmeal is often used for making cornbread and muffins (or cornmeal mush), and polenta for a traditional Italian savory side dish of the same name.

    Historically, they start with different kinds of corn; for American Southern grits or cornmeal, it's dent corn, for Italian polenta, it's flint corn. Today, they terms are often used interchangeably but there are differences.

    What kind of cornmeal should I use?

    Cornbread is best with a medium grind, stone-ground cornmeal. Using a fine ground cornmeal will yield a denser cornbread. Coarse grind yields a more granular texture. Use what the recipe calls for is the safest option for making good cornbread.

    What makes a cornbread recipe Southern?

    No flour or very little flour, recipes are usually all cornmeal, like this one. Also little to no sugar, and baking it in a cast iron pan or skillet for a more golden crust. Butter is a preferred fat, but sometimes a southern cook will use lard or bacon fat. I prefer butter.

    More Baking Recipes

    Love to bake? Try these easy quick breads and muffin recipes.

    ⭐️Did You Make This Recipe?

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

    📖 Recipe

    A single piece of gluten-free cornbread on a white plate with silver fork with pieces stacked behind.

    Gluten-free Cornbread (no flour)

    Sally Cameron
    With a golden color and tender crumb, this gluten-free cornbread has big corn flavor and can be enjoyed by anyone following a GF diet as it is naturally gluten-free. Its nice with a bowl of soup, chili, or a cup of tea for a snack. It's also wonderful in cornbread dressing for Thanksgiving and Christmas turkeys or with roast chicken during the year.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 25 minutes
    Total Time 35 minutes
    Course Breakfast, Side Dish, Snack
    Cuisine American
    Servings 9
    Calories 169 kcal

    Equipment

    Ingredients
      

    Dry ingredients

    • 1 ½ cups gluten-free cornmeal 8 ounces
    • 1 ½ teaspoons baking powder 6 grams
    • 1 teaspoon xanthan gum 4 grams
    • ¾ teaspoon baking soda 2 grams
    • ¾ teaspoon salt 5 grams

    Wet ingredients

    • 1 ¼ cups low fat buttermilk remember to shake it! Sub note below
    • 2 large eggs beaten
    • 2 tablespoons unsalted butter melted and cooled slightly
    • 2 tablespoons honey

    Would you like to save this recipe?

    Never lose a recipe! We'll email this post to you, so you can come back to it later.

    Instructions
     

    Mix Dry Ingredients

    • Gather up your ingredients and pre-heat the oven to 375 degrees. In a large bowl, add the cornmeal, xanthan gum, baking powder, baking soda and salt. Whisk to incorporate.

    Mix Wet Ingredients

    • Whisk in the buttermilk (or dairy-free substitution) until smooth, then add the eggs, melted butter and honey. Whisk until the batter is well mixed.

    Pout Batter, Bake and Cool

    • Cut a square of parchment to fit into the bottom of an 8″x8″ square light colored baking pan. Spray with nonstick spray. Pour batter into the pan. Bake for approximately 20-25 minutes (I have a convection oven) on the center rack, or until the cornbread is golden and a toothpick stuck in the center comes out clean. The cornbread will be pulling away from the sides of the pan slightly. Use your nose. When the cornbread is done you'll really smell it. Remove from the oven and turn out onto a cooling rack.
    • To serve, cut into squares or to make the cornbread dressing, see the post for cornbread stuffing on how to cut and dry the cornbread.

    Notes

    For no-dairy cornbread, substitute almond milk for the buttermilk, mixed with 1 ½ tablespoons of lemon juice or apple cider vinegar to give it the needed acidity to activate the leavening agents. Allow it to stand for 10 minutes until it curdles and turns lumpy (don't rush this step).
    If you can't use xanthan gum, swap for an equal amount of guar gum or twice as much psyllium husk (not powder).
    Buttermilk powder reconstituted with water works great as a buttermilk replacement and what I usually have on hand these days. Use 1 ¼ cups of water + ¼ cup powder and + 1 Tbsp. of the powder. 

    Nutrition

    Calories: 169kcalCarbohydrates: 25gProtein: 5gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 49mgSodium: 432mgPotassium: 155mgFiber: 3gSugar: 6gVitamin A: 153IUVitamin C: 0.4mgCalcium: 87mgIron: 1mg
    Tried this recipe?Let us know how it was with a comment and leave a star rating!

    Beet Salad with Feta

    by 1 Comment

    Earthy roasted beets, salty feta cheese, fresh herbs, and buttery pine nuts come together with a simple vinaigrette in this richly colored beet salad with feta. Perfect for fall and winter, this healthy salad adds a burst of color and flavor to your table for a satisfying and hearty side dish. Roast fresh beets in foil ahead of time for easy prep, then simply chop, toss, and assemble when ready to serve. It goes together in minutes.

    A white bowl of jewel colored beet salad with feta cheese, pine nuts, and herbs.

    If you love beets, here's a terrific salad to add to your repertoire. To create a flavorful salad, don't boil beets or steam beets; roast them. Roasting beets brings out their natural sweetness. Preparing roasted beets in foil keeps them moist and is super easy. Dress roasted beet salad with feta with almost any vinaigrette from a simple balsamic vinaigrette or a classic French vinaigrette, to a citrusy blood orange or lemon vinaigrette.

    [feast_advanced_jump_to]

    Why You'll Like This Recipe

    • Make roasted beets in foil ahead of time, or use store bought cooked beets.
    • Vary the dressings to change up the salad.
    • A great side dish for fall and winter. 

    Recipe Ingredients

    Red and gold beets, fresh herbs, nuts, and cheese for a salad on the counter.
    Red and gold beets, fresh herbs, nuts, and cheese for a salad on the counter.

    Beet Salad

    • Beets: To be roasted for the salad. Buy whole fresh raw beets of medium size with the beet greens on for the freshest beets. Use both red, gold, or both. 
    • Oil: Olive oil or avocado oil to drizzle over the beets for roasting.
    • Cheese: A good tangy, Greek feta cheese is terrific against earthy beets and worth seeking out.
    • Herbs: Fresh parsley, fresh dill, and fresh chives all compliment this beet salad adding good color and flavor. Fresh mint it nice too.
    • Nuts: Buttery pine nuts are a ice compliment but there are options below.

    Vinaigrette Salad Dressing

    • Oil: Extra virgin olive oil is best choice, or avocado oil.
    • Vinegar: Balsamic vinegar and red wine vinegar are good options.
    • Mustard: A little Dijon mustard helps emulsify the dressing and add flavor.
    • Garlic: Optional, just a little for flavor if desired.

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

    Chef's tip on feta cheese: I love good Greek feta cheese. It's tangy and salty from the brining process and has much more flavor than cow's milk feta because it's a blend of goat and sheep milks. Greek feta usually is in block form, not pre-crumbled. You can still use the crumbled regular feta if it's your preference. If you don't digest cow's milk cheeses well, you might find you do better with a blend like this.

    For another feta recipe, try mezze appetizer tray with baked feta. It's great for entertaining.

    Substitutions and Variations

    • Swap goat cheese for the feta cheese.
    • Vary the vinaigrettes.
    • Change up the nuts. Crunchy walnuts are terrific as are these glazed maple pecans which add sweetness.
    • Use a flavored olive oil such as lemon, blood orange, or basil.
    • Use lemon juice or orange juice instead of vinegar for the vinaigrette.
    • Thin slices of red onion are a nice addition for more flavor and color.
    • Can't get fresh beets to roast? Try this beet salad with canned beets.

    Recipe Instructions

    For more photos and detailed directions for how to roast beets in foil please see the link.

    Roasted beets in foil with a thin metal skewer piercing one to show they are done.
    Step 1: Trim beet tops and roast beets in aluminum foil packets  at 400°F until tender throughout, 45-60 minutes. 
    A peeled red beet with a paring knife and a y-vegetable peeler.
    Step 2: After roasting, skin beets with a paring knife, vegetable peeler, or by rubbing off with paper towels. Chill beets.
    Red and gold beets being chopped on a black cutting board.
    Step 3: Chop beets into ½" - ¾" cubes.
    Vinaigrette whisked together in a glass bowl with a silver whisk.
    Step 4: Whisk together oil, vinegar, mustard, and salt in a small bowl (add finely chopped garlic if using).
    Deep red and golden roasted beets tossed with vinaigrette, herbs, feta, and nuts in a salad bowl.
    Step 5: Combine beets with nuts, cheese, and herbs in large bowl and toss with vinaigrette. 

    Chef's tip on working with raw garlic. When you want to add fresh garlic to something like a vinaigrette, it must be very fine so you don't bite into a piece of raw garlic (really unpleasant). The best way to make the garlic fine is with a microplane zester. It disappears into the vinaigrette nicely. Otherwise, chop it fine then with the back of your knife smear it into a paste before adding.

    For another terrific fall and winter salad, try this fennel orange salad with orange vinaigrette.

    Serving Suggestions

    Toss the beets with the dressing by themselves, then add the cheese, nuts, and herbs. This way the beets get a good coating without turning the cheese pink.  

    These pairings allow the beet and feta salad to shine while creating a balanced, flavorful meal

    • Grilled or Roast Chicken: The mild flavor of chicken complements the boldness of beets and feta.
    • Salmon: Salmon's richness balances the fresh flavors in the salad.
    • Grain Bowls: Add quinoa to add texture and make it a more substantial, hearty meal.
    • Pasta with Olive Oil and Herbs: A simple pasta dish provides a nice contrast.
    • Serve beet salad with feta on salad greens like peppery arugula or red lettuce.

    Storage

    Roasted beets keep refrigerated in an airtight container for 3- days. I recommend that you store the beets, cheese, herbs, and nuts separately and combine when ready to eat.

    If you have leftover salad all combined and dressed, it will hold for a few days except but the cheese will probably turn pink because of the beets. It still tastes good but might need a little more vinaigrette.

    Recipe FAQs

    Should I use red or golden beets?

    Use either or both for beautiful color depending on availability at your grocery store.

    How do I keep the beets from staining everything?

    When working with red beets in particular, wear disposable kitchen gloves and don't work on a cutting board that will stain easily, such as a white one. For wood cutting boards, lightly wet them with water then wipe off before cutting beets on them. This helps protect the cutting board from staining. Then be sure to wash the cutting board right away. Golden beets are less staining.

    Can I make this salad ahead of time?

    Absolutely, it's a great make-ahead salad. Roast your beets, chop the herbs, crumble the cheese, toast nuts if desired, and make the vinaigrette but don't put it together yet. Assemble and dress just before serving. The components for beet salad with feta can be made several days ahead of time.

    Can I use the packaged steamed beets for beet salad?

    Yes, you can use the steamed and peeled vacuum sealed packages of beets, but roasting your own beets is easy, more flavorful, and can be done ahead of time. If you are short on time and need a quick shortcut, use the packaged option. Beets are always good! You'll need 3-8 ounce packages.

    More Complimentary Recipes

    Serve beet salad with feta alongside these crispy air fryer chicken cutlets or easy roast chicken breasts. Use the maple pecans for the nuts, they are fantastic.

    ⭐️Did You Make This Recipe?

    If you make this beet salad with feta, 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

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

    Beet Salad with Feta

    Sally Cameron
    A beautiful and healthy salad for fall and winter. Roast beets ahead of time then it's easy to assemble and enjoy. Using both red and gold beets creates more color but one color is good too. Be sure to wear disposable kitchen gloves for working with beets!
    3 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 45 minutes
    Total Time 50 minutes
    Course Salad, Side Dish
    Cuisine American
    Servings 6
    Calories 285 kcal

    Equipment

    Ingredients
      

    To roast beets

    • 2 pounds raw beets, medium-sized red, gold, or both, tops on
    • 1-2 teaspoons olive oil or avocado oil
    • ¼ teaspoon sea salt

    Beet salad

    • 3 ounces feta cheese preferably Greek feta
    • 2 ounces pine nuts walnuts, or pecans
    • 1-2 tablespoons fresh chopped herbs parsley, dill, and/or mint

    Vinaigrette

    • 6 tablespoons extra virgin olive oil
    • 2 tablespoons vinegar balsamic or red wine
    • 1 teaspoon Dijon mustard
    • 1 small garlic clove zested or chopped very fine (optional)
    • ¼ teaspoon sea salt
    • ⅛ teaspoon ground black pepper optional

    Would you like to save this recipe?

    Never lose a recipe! We'll email this post to you, so you can come back to it later.

    Instructions
     

    Roast beets

    • Pre-heat the oven to 400°F. Trim top greens leaving 1-inch of beet stem. Scrub beets clean and dry with paper towels.
    • Place a double layer of heavy foil large enough to wrap the beets all together on the counter. Place the beets in the center and drizzle with oil, sprinkle with salt. Roast beets until very tender, 45-60 minutes depending on size. The larger the beets the longer they take. When done you should be able to easily pierce through them with a thin metal skewer like a cake tester.
    • When beets are done, open packet and cool until you can handle them, then peel with a vegetable peeler, paring knife, or by rubbing with paper towels.

    Make the vinaigrette

    • While the beets are roasting, make the vinaigrette. Add all ingredients to a small bowl and whisk until smooth. Alternatively add to a jar with a tight lid and shake well.

    Make the beet salad

    • Chop the beets into approximately ¾" cubes and add to a medium bowl. Add two tablespoons of the vinaigrette and toss to coat the beets.
      Sprinkle in the crumbled cheese, nut, and chopped herbs. Add more vinaigrette if desired or serve extra on the side. Beet salad is ready to serve.
    • If making the salad ahead of time, ready the components and refrigerate separate. Combine and dress when ready to serve. Leftover beet salad lasts 3-4 days in the refrigerator in an airtight container. The cheese will turn pink! Add more dressing if needed.

    Notes

    • Swap goat cheese for the feta cheese.
    • Walnuts are terrific as are these glazed maple pecans.
    • Use a flavored olive oil such as lemon, blood orange, or basil.
    • Use lemon juice or orange juice instead of vinegar.
    • Thin slices of red onion are a nice addition.

    Nutrition

    Calories: 285kcalCarbohydrates: 15gProtein: 6gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gCholesterol: 13mgSodium: 381mgPotassium: 501mgFiber: 4gSugar: 9gVitamin A: 125IUVitamin C: 7mgCalcium: 96mgIron: 2mg
    Tried this recipe?Let us know how it was with a comment and leave a star rating!

    Lemon Mousse (Light and Airy)

    by Leave a Comment

    Light, airy, and bursting with bright citrus flavor, this lemon mousse is a dreamy dessert for lemon lovers. It's made by folding together fluffy whipped egg whites, homemade lemon curd, and billowy whipped cream for a luscious, cloud-like texture. Refreshing, elegant, and make-ahead friendly, it's an easy lemon dessert that feels special enough for guests but simple enough for any spring or summer meal.

    A stemmed wine glass with softly whipped lemon mouse garnished with mint and a blackberry.

    For fifty years, Amelia's restaurant on Balboa Island was a beloved Southern California landmark. Although now closed, their famous lemon mousse inspired this recipe. Making lemon mousse is simpler than it sounds: cook a bright lemon curd, whip the egg whites and cream, then gently fold everything together. Chill it for a few hours and it's ready to serve as a light, elegant make-ahead dessert.

    [feast_advanced_jump_to]

    Why You'll Love Lemon Mousse

    • Light and airy - Billowy whipped cream and whipped egg whites give this lemon mousse its cloud-like texture.
    • Bright lemon flavor - Homemade lemon curd gives it fresh, tangy citrus flavor without tasting heavy.
    • Make-ahead friendly - Chill it a few hours before serving, making it perfect for entertaining.
    • Elegant but easy - It looks and tastes special, but the steps are simple: cook, whip, fold, and chill.

    For another tasty dessert mouse, try this white chocolate mousse.

    Ingredients You'll Need

    • Eggs: large, un-cracked eggs.
    • Lemons: Fresh lemons, for the juice and zest.
    • Cream: Buy heavy whipping cream (not just whipping cream).
    • Sugar: Use either white sugar, superfine white sugar, natural unrefined sugar, or granular monk fruit/allulose blend ro reduce sugar.

    Substitutions and Variations

    • Reduce the sugar - Replace half of the sugar with a monk fruit/allulose blend, or use all monk fruit blend if preferred. This keeps the mousse lighter in sugar while still tasting bright and balanced.
    • Orange mousse - Swap the lemon juice and zest for fresh orange juice and orange zest for a softer, sweeter citrus mousse.
    • Lime mousse - Use fresh lime juice and lime zest instead of lemon for a tangier variation.
    • Whipped cream garnish - For extra whipped cream on top, buy an additional ½ cup heavy cream and whip it separately with a little sugar or monk fruit blend.

    For another terrific mousse flavor, try this white chocolate mousse. It's divine!

    Chef's Note: Traditional lemon curd is usually finished with butter for richness and shine, but it's not needed here. The whipped cream adds richness, while the butter-free lemon custard keeps the mousse light, bright, and airy.

    How to Make Lemon Mousse

    Step 1: Make the lemon curd. Set up a double boiler. In a medium bowl, whip the egg yolks by hand with a whisk until thick and pale in color (and get a good arm workout).

    Step 2: Whisk in the sugar, lemon juice, and lemon zest. Place the bowl on the saucepan of barley simmering water (double boiler set-up) and cook yolks, whisking continually. In a few minutes it transforms into a thick light curd. You will know when it is ready when it coats the back of a spoon and you can draw your finger through it and the line stays.

    The back of a stainless steel spoon with a line through it showing lemon curd it ready.

    Step 3: Whip the egg whites until stiff and glossy. For hands-free preparation use a standing mixer with a wire whip attachment or a hand mixer with beaters. Clean the whip or beaters, then use them to whip the cream. See note below recipe.

    Whipped and blended mousse in a large stainless steel bowl with a whisk and spoon.

    Step 4: Lastly, whip your cream. The cream should be very cold, and use the clean beaters from whipping the egg whites.

    Step 5: Finish the mousse. Combine all three parts by gently folding together with a flexible spatula (or gently whisk together). Cover and chill your mousse until serving time.

    For another delicious lemon dessert, try this easy lemon posset. Just 3 ingredients!

    Serving and Storage

    Spoon lemon mousse into glasses and top with fresh berries. Stemmed wine glasses make a pretty presentation, but small dessert glasses or ramekins work too. Fresh raspberries are my favorite, but blueberries, strawberries, blackberries, or pomegranate seeds all pair beautifully with the bright lemon flavor.

    For an extra garnish, whip an additional ½ cup heavy cream with a little sugar or monk fruit blend, then spoon or pipe it on top just before serving.

    Lemon mousse can be made a few hours ahead, or up to 1 day ahead. Keep it covered and refrigerated until ready to serve.

    Fluffy light lemon mousse in a glass.

    Recipe FAQs

    Can I make lemon mousse without cream?

    For a dairy-free lemon mousse, try using stiffly whipped coconut cream or a non-dairy heavy cream alternative. I have not tested the current brands, so results may vary.

    Can I make lemon mousse ahead of time?

    Yes. Lemon mousse is best made a few hours ahead and can be made up to 1 day in advance. Keep it covered and refrigerated until ready to serve.

    How do I get a fluffy texture?

    Fold the lemon custard, whipped egg whites, and whipped cream together gently so you don't deflate the mousse. The goal is to keep as much air in the mixture as possible for a light, fluffy texture.

    Is lemon mousse the same as lemon curd?

    No. Lemon curd is a thick, tangy lemon custard usually made with egg yolks, lemon juice, sugar, and butter. Lemon mousse is lighter and fluffier because the lemon custard is folded with whipped egg whites and whipped cream.

    More Lemon Recipes

    Love lemon? Try this lemon almond cake, or lemon thyme brussels sprouts. Maybe you'd rather have lemon ice cream? It's divine.

    ⭐️Did You Make This Recipe?

    If you make this lemon mousse, 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

    Italian Lemon mousse | afoodcentriclife.com

    Lemon Mousse

    Sally Cameron
    This light lemony dessert recipe is always a hit. Garnish with a few fresh berries and mint leaves if desired. If you prefer a totally smooth mouse, omit the lemon zest but it adds lemon flavor. Lemon mousse can be made a day ahead and refrigerated until serving.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Whip cream and white 10 minutes
    Total Time 30 minutes
    Course Dessert
    Cuisine American
    Servings 6
    Calories 318 kcal

    Equipment

    • Hand mixer with beaters or standing mixer with whisk attachment

    Ingredients
      

    • 6 large eggs separated
    • ½ cup natural granulated sugar OR monk fruit blend, or ½ and ½
    • 2 large lemons zested, juiced and juice strained
    • 1 ¼ cups heavy cream well chilled

    Optional Garnishes

    • ½ cup fresh berries or more
    • fresh mint leaves
    • ½ cup whipped heavy cream lightly sweetened

    Would you like to save this recipe?

    Never lose a recipe! We'll email this post to you, so you can come back to it later.

    Instructions
     

    • Separate the egg whites from the yolks while they are cold (it's a little easier) and set the whites aside to come to room temperature for better volume when you whip them.
    • Set up a double boiler. Place a large saucepan on the stove top with a few inches of water in it. Bring the water almost to a boil and turn down to simmer. Choose a stainless steel or glass bowl that will fit on top yet partially inside the pan taking care that the bottom of the bowl does not touch the hot water.
    • In the bowl, whip egg yolks with a whisk until thick and pale in color, then whisk in the sugar, 4 tablespoons of strained lemon juice and the lemon zest. Place the bowl on top of the saucepan of hot water and cook yolks, whisking until it sets, thickens, and forms a thick pudding or custard, 5-6 minutes. You will know when it it ready when the curd coats the back of a spoon. You'll be able to draw your finger through it and the line stays. Remove the bowl of lemon custard and set aside to cool. See note below for faster cooling
    • While curd is cooling, whip egg whites to stiff, glossy peaks with a standing mixer fitted with a whip attachment or a hand mixer with beaters. Next, whip the cream in a separate bowl.
      When custard is cool, gently combine all three parts: custard, whipped egg whites and whipped cream. Chill until serving time.

    To Serve

    • Serve in stemmed wine glasses or regular glasses topped with berries and garnished with mint. If you want to top with extra sweetened whipped cream, that's another option.

    Notes

    If you have a standing mixer with the whisk attachment, use it to whip both the whites and cream. Do the whites first and transfer them to a clean dry bowl. Fat from the cream prevents whites from whipping stiffly. Next, whip the cream, then add the cold lemon curd into the bowl and combine on low speed. Lastly add the white back in. 
    TO REDUCE SUGAR - use either all monk fruit blend or half sugar and half monk fruit.
    To cool the lemon curd quickly, set up an ice bath; a larger bowl of half ice and half cold water. 
    Egg safety note: This recipe uses whipped egg whites that are not cooked. Use clean, fresh, un-cracked eggs, and separate them carefully. For anyone pregnant, very young, elderly, or immune-compromised, use pasteurized eggs for extra peace of mind.
     

    Nutrition

    Calories: 318kcalCarbohydrates: 24gProtein: 8gFat: 23gSaturated Fat: 13gTrans Fat: 1gCholesterol: 254mgSodium: 91mgPotassium: 184mgFiber: 1gSugar: 19gVitamin A: 1014IUVitamin C: 26mgCalcium: 72mgIron: 1mg
    Tried this recipe?Let us know how it was with a comment and leave a star rating!

    Creamy Leek and Mushroom Soup Recipe

    by 23 Comments

    Creamy leek and mushroom soup is a cozy, flavorful bowl of comfort welcome in soup season. Earthy meaty mushrooms pair perfectly with the subtle sweetness of leeks to create a simple yet satisfying dish that's both creamy and light. Perfect for a chilly evening or a warm lunch, this one-pot soup can easily be made vegan, dairy-free, or with regular dairy to suit many dietary needs.

    Gray bowls of leek and mushroom soup with garlic toast and parsley.

    Making this leek and creamy mushroom soup is straightforward. Sauté the leeks and mushrooms until they're soft and fragrant, then simmer everything together with broth and herbs for added depth of flavor. For a creamy finish, blend part of the soup and stir in your choice of dairy cream or non-dairy cream. Mushrooms are good for you and all of the ingredients in this soup are immune system boosters, great for fall and winter.

    [feast_advanced_jump_to]

    Why You'll Like This Recipe

    • Make mushroom leek soup dairy-free, vegan, or with regular dairy. 
    • With wonderful earthy flavors, it's delicious soup. 
    • If you like cream of mushroom soup, you'll like this too.

    For another recipe that uses leeks, try this braised cabbage with leeks and bacon. It's a terrific side dish.

    Recipe Ingredients

    Prep bowls of mushroom, leeks, cream, onion, lemon, herbs, and garlic for leek and mushroom soup.
    • Fresh mushrooms: Buy medium white mushrooms, brown mushrooms, or a combination. 
    • Butter: Unsalted dairy butter or vegan butter. 
    • Leek: Get a large one. Use the pale green and white portion of the leek, discarding the tough top dark green parts.
    • Onion: Use brown, white or yellow onions. 
    • Garlic: Fresh garlic is best.
    • Herbs: Fresh tarragon or fresh thyme leaves add flavor (I use both). Fresh parsley or a little green onion add nice color and garnish.   
    • Broth: Homemade chicken broth (chicken stock) or vegetable broth for vegetarian and vegan diners. If buying broth, look for low sodium and clean ingredients. 
    • Milk: Use heavy cream, half and half, or canned coconut milk for creamy soup as a non-dairy option. You don't taste the coconut at all!
    • Lemon juice: For a little flavor lift. 
    • Cornstarch: For optional thickening at the end. For thinner soup, omit.

    Please see the recipe card for quantities and all ingredients, salt and pepper.

    For broth options, make your own for the best soup. Here's an easy Instant Pot chicken broth recipe, my vegetable broth recipe, and turkey broth recipe for rich flavor.

    Substitutions and Variations

    • For dried herbs instead of fresh, the swap is approximately ⅓-1/2 as much dried as fresh.
    • For the ground black pepper, try white pepper.
    • Use fun garnishes such as grated Parmesan, finely chopped Italian parsley, chopped crisp bacon, or crunchy croutons. 
    • If you can't do coconut milk, also try a plant-based heavy cream substitute. 
    • Use two tablespoons of olive oil as a sub for butter.
    • Incorporate wild mushrooms as part of your mix. 

    Chef's Tip: Buying mushrooms. Fresh mushrooms have firm caps that are closed underneath with no exposed gills. Mushrooms should not have brown spots, be slimy or withered. For this soup I use both white and brown (cremini) mushrooms, but you can use all of either one.

    Recipe Instructions

    Hands trimming mushrooms with a paring knife on a walnut cutting board.
    Step 1: With a paring knife, trim the stems of the mushroom.
    Hands holding mushrooms under a trickle of water to rinse them.
    Step 2: Briefly rinse mushrooms under a trickle of cold water rubbing them gently in your hands. Yes you can get them wet.
    A tray of washed brown and white mushrooms drying on paper towels.
    Step 3: As mushrooms are washed, lay them on a paper towel lined tray to dry.
    Hands showing thinly sliced mushrooms above the bowl of a food processor.
    Step 4: Thinly sliced mushrooms in a food processor about ⅛th inch thick. Alternatively slice them thin by hand.
    Chopped onions and leeks sautéing in a dutch oven.
    Step 5: Melt tablespoons butter in a heavy large pot. over medium heat. When hot, add chopped onions and leeks.
    Cooked onions and leeks with green herbs making a soup base.
    Step 6: When onions and leeks are soft, 5-7 minutes, add garlic and herbs. Cook 1 minute more.
    A pot full of raw sliced mushrooms cooking down for soup.
    Step 7: Add all of the mushrooms to the pot and stir from the bottom to mix the onions, leeks, and herbs.
    A heavy pot full of juicy cooking mushrooms as they give off their liquid.
    Step 8: Mushrooms give off liquid as they cook down, getting very juicy. Cook until moist of the liquid is gone, 20-22 minutes. 

    A gray dutch oven filled with finished leek and mushrooms soup ready to eat.
    Step 8: Add the cream or coconut milk and simmer for a few minutes to blend flavors and heat through for serving. If you have extra fresh herbs chopped, add them near the end for more fresh flavor.

    Chef's tip: How to clean leeks properly. Chop off the dark green top and root end. Discard or save for making broth if desired. Slice the leek in half lengthwise and rinse under cold water to remove any dirt or sandy grit. Lay the leek halves flat, slice in half lengthwise, then thinly crosswise. Have extra leeks? Use them anywhere you would use onions and shallots; in soups, stews, casseroles, and more. Their subtle sweetness is delicious in recipes. 

    What else do I use leeks in? My gluten-free Thanksgiving stuffing recipe, for another level of flavor.

    Serving and Storage

    Sometimes I give my soup a couple of pulses in a blender to refine it just a bit (optional). An immersion blender (stick blender) used right in the pot works too. Place the pot in the sink to reduce splattering. Serve it just as it is with more texture. Taste the soup and adjust the seasoning with salt and pepper if desired.

    For a little color, add fresh chopped parsley. Serve with a green salad for a nice balance with a fresh lemon vinaigrette. Crusty bread is a nice accompaniment.

    Leek and mushroom soup lasts in the refrigerator for up to four days and reheats nicely on the stovetop. Because of the dairy, it won't freeze well but try these options: 

    • Make the base of the soup without the dairy, freeze, then add cream or milk, or coconut milk upon reheating after thawing.
    • Freeze it with the dairy but reheat gently and slowly on the stovetop.
    • If it separates, puree it in a blender. 
    • Use heavy cream as with the higher fat content it will freeze better.
    A gray bowl of chunky leek mushroom soup with a spoon beside bowl.

    Recipe FAQs

    How do I clean leeks properly?

    To properly clean leeks, chop off the top part where the stalks are dark green. This part is tougher and not used for cooking. You need only the white and pale green portion of the leek. Slice the leek longways in half and run it under cold water to dislodge any sand, grit, or dirt. Dry the leek and proceed with the recipe.

    How can I make the soup creamy without using cream?

    One great trick is to use canned coconut milk. It's a great replacement for cream in creamy soup, and surprisingly does not impart a coconut flavor. Use it straight from the can or dilute it just a little before adding to the soup.

    Can I make leek and mushroom soup vegan or vegetarian?

    To make leek and mushroom soup vegan or vegetarian, use coconut milk instead of cream or heavy cream, and replace chicken broth with vegetable broth. Also, to saute the vegetables, use either a plant-based butter or extra virgin olive oil.

    Can I add other vegetables to leek and mushroom soup?

    If you want to add more vegetable to leek and mushroom soup, try small diced cooked gold potatoes (as they hold their shape better than starchy russets), cooked carrot and celery.

    More Meaty Mushroom Recipes

    If your a mushroom lover, try steakhouse roasted mushrooms or stuffed portobello mushrooms with goat cheese, or mushroom duxelles - The classic French mixture of finely chopped mushrooms, herbs, garlic and shallots cooked in just a little butter. It's a terrific spread for crostini or crackers.

    ⭐️Did You Make This Recipe?

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

    Originally published 12-8-2013, updated 10-26-24.

    📖 Recipe

    A gray bowl of chunky leek mushroom soup with a spoon beside bowl.

    Leek and Mushroom Soup

    Sally Cameron
    Leek and mushroom soup is earthy and satisfying. Lemon gives this soup a lift of bright flavor and the fresh herbs provide aromatic flavor. A food processor makes quick work of thinly slicing the mushrooms, but you can slice them by hand. If you don't like tarragon, use thyme. For vegan soup use plant-based butter and vegetable broth.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 30 minutes
    Cook Time 35 minutes
    Total Time 1 hour 5 minutes
    Course Soup
    Cuisine American
    Servings 4 Yield 2 quarts
    Calories 380 kcal

    Equipment

    Ingredients
      

    • 2 pounds fresh mushrooms white, brown or combination
    • 2 tablespoons dairy butter or plant-based butter or extra virgin olive oil
    • 1 ½ cups thinly sliced leek 1 large leek, light part only
    • 1 cup finely chopped onion 1 medium onion
    • 3 large garlic cloves finely chopped
    • 1 tablespoon fresh chopped tarragon or thyme leaves or use both
    • 3 cups low sodium chicken or vegetable broth
    • 1 cup cream, half and half, or canned coconut milk
    • ½ teaspoon sea salt
    • ¼ teaspoon white pepper or black pepper
    • 1 small lemon, juiced
    • 1-2 tablespoons finely chopped Italian parsley optional garnish
    • 1 tablespoon cornstarch for thickening, optional

    Would you like to save this recipe?

    Never lose a recipe! We'll email this post to you, so you can come back to it later.

    Instructions
     

    Prep Mushrooms

    • With a paring knife, trim mushrooms stems flush to the base. Discard stems. To clean mushrooms, cup 2-3 mushrooms in your hands and quickly run them under a trickle of cold water, rubbing the mushrooms gently between your hands. Place washed mushrooms on a clean kitchen towel or paper towel.  Slice mushrooms ⅛″ thick (3 mm) in a food processor with the slicing blade or by hand.

    Cook the Vegetables

    • In a large pot (5 quart) heat oil over medium low heat. Add the leek and onion and cook slowly until soft, stirring occasionally, 5-7 minutes. Add garlic and herbs, cook 1 more minute, stirring. Add mushrooms. Cook until mushrooms have given off their moisture and cooked down. Most of the liquid should be gone, 20-22 minutes.

    Finish the Soup

    • Add broth and cream or coconut milk. Heat through and serve hot. Add the lemon juice, then taste and season with additional salt and pepper if desired. If you want the soup a little smoother, pulse in a blender a few times before serving.  
      Note - If you have extra fresh herbs, I add a little more towards the end for a boost of herbal flavor.

    Notes

    This soup will keep refrigerated for 4- days, so make it ahead on the weekend and enjoy during the week. It's great for lunch or dinner. Just add a green salad.
    Nutritional information was calculated with regular dairy butter and cream. If you use plant-butter and coconut milk your numbers will be a little different. 

    Nutrition

    Serving: 2cupsCalories: 380kcalCarbohydrates: 23gProtein: 14gFat: 29gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 82mgSodium: 426mgPotassium: 1107mgFiber: 5gSugar: 10gVitamin A: 1696IUVitamin C: 30mgCalcium: 102mgIron: 3mg
    Tried this recipe?Let us know how it was with a comment and leave a star rating!

    Easy Gluten-Free Pumpkin Bread Recipe

    by 2 Comments

    Craving the perfect fall treat that's easy to make, gluten-free and dairy-free? This gluten-free pumpkin bread recipe has everything you need for delicious autumn baking. With a blend of warm spices, creamy pumpkin purée, and just the right amount of sweetness from brown sugar, it's moist, tender, and packed with cozy flavor. Best of all, you probably have everything in your pantry-so let's get baking!

    A sliced loaf of pumpkin bread on a wire cooling rack with a knife and coffee.

    Fall and baking just go together. So if you're craving something with pumpkin and spices, something easy to make and bake, here's the answer: gluten free pumpkin bread. The ingredients are simple and the results delicious.

    [feast_advanced_jump_to]

    Why You'll Like This Recipe

    • Warm spices for fall flavor.
    • It's a "quick bread", easy to make with simple ingredients.
    • Perfect for breakfast or an afternoon snack.
    • Freezes for up to 3 months.
    • Serve it with this easy maple butter!

    Here's another easy gluten-free bread recipe, my Irish Soda Bread. It's not just for St. Patrick's Day!

    Recipe Ingredients

    Ingredients for pumpkin bread in small prep bowls on a marble counter.
    • Pumpkin puree: Use pure canned pumpkin puree, not pumpkin pie filling.
    • Flour: I tested with King Arthur Measure for Measure GF flour. Other flours may work, I just haven't tried them. If your blend does not have xanthan gum, add ½ a teaspoon to your flour. It helps bind, thicken, and emulsify the batter.
    • Baking soda and powder: Both are needed as leavening agents for light fluffy structure.
    • Sugar: I went with all light brown sugar for this pumpkin bread, for more flavor and moisture than white sugar.
    • Eggs: Large eggs. I have not tested flax eggs for vegan pumpkin bread.
    • Oil: Use a healthy neutral oil.
    • Vanilla: Use good vanilla extract, the real stuff. Here is the best vanilla and my favorite brand. If you love vanilla, get some of their vanilla paste too.
    • Warm spices: Use ground cinnamon, ground nutmeg, allspice, ground ginger, and a little ground cloves.

    For measurements please see the recipe card. You'll need a 9x5 light metal baking loaf pan.

    For another easy baking recipe, try this naturally gluten-free cornbread.

    Chef's Tip on Oil: I use Zero Acre Farms and it's terrific for all neutral cooking oil needs. It's fermented from sugarcane plants (isn't that cool?), full of monounsaturated fat, with a high smoke point and a clean taste. Don't use vegetable oil. It's industrially processed and terrible for you. Toss it. We have better options today. This is now my #2 oil along side olive oil.

    Substitutions and Variations

    • For other oil options, use quality avocado oil or coconut oil melted, or expeller pressed grapeseed oil.
    • If you like nuts, add ½ cup - ¾ cup of finely chopped pecans or walnuts to the batter. Fold it in by hand before baking.
    • Swap a pumpkin spice blend for the individual spices.
    • For coconut sugar, substitute a cup of coconut sugar for the brown sugar, with one note. Coconut sugar looks and tastes a lot like brown sugar, but it doesn't hold as much moisture. This pumpkin bread is super moist, so it should work without becoming dry.

    For another homemade baked treat, try this golden gluten-free cornbread.

    How to Make Pumpkin Bread

    Flour and spices for pumpkin bread in a glass bowl.
    Step 1: Sift dry ingredients into a medium bowl. Whisk well to combine.
    Egg, oil, pumpkin puree, and brown sugar in a glass bowl.
    Step 2: Add eggs, oil, pumpkin, brown sugar, and vanilla to another bowl.
    The start of pumpkin batter after being mixed smooth.
    Step 3: With an electric hand mixer, beat wet ingredients until smooth.
    Unmixed dry ingredients and wet ingredients in a bowl for making pumpkin bread.
    Step 4: Add dry ingredients to the bowl.
    Finished pumpkin bread batter, smooth and creamy, ready to bake.
    Step 5: Beat the batter for 4 full minutes, until smooth and creamy.
    Pumpkin bread batter in a silver metal baking pan ready for the oven.
    Step 6: Pour the finished batter into a 9x5 light metal baking pan sprayed with cooking spray. Bake at 325°F for 1 hour. 
    A sliced loaf of pumpkin bread on a black wire cooling rack.
    Step 7: Remove pumpkin bread from the oven, run a thin spatula or knife around the inside edge, then gently turn the bread out onto a wire cooling rack. Cool completely before slicing.

    Gluten-Free Baking Tips

    This is why gluten-free pumpkin bread is done as it is. Many of these tips are also for general gluten-free baking.

    • Gluten-free flours need resting time to hydrate for best results. Don't skip this step.
    • Since there is no gluten to toughen the bread from beating, beat it well to aerate and help build structure.
    • More leavening is needed to lighten the batter and final result, so I use more baking soda and powder.
    • Gluten-free baking often requires a little lower temperature (25°F) and maybe a longer bake time.
    • Use a GF flour blend with xanthan gum to bind the ingredients, which is usually the role of gluten in wheat flour.

    Chef's Tip: Pumpkin and chocolate chips is a great combination, try this pumpkin cake with chocolate chips sweetened with maple syrup.

    Serving Suggestions

    Gluten-free pumpkin bread is terrific with a cup of coffee at breakfast or a cup of tea for an afternoon snack. Tuck a wrapped piece into a briefcase or lunch bag. It's a welcome treat pretty much anytime especially in fall.

    It's delicious plain but also nice dressed up for dessert with a dollop of softly whipped cream sweetened with a little sugar and vanilla extract. Also nice is a little cream cheese frosting. Serve it at room temperature or warm it up.

    How to Freeze Pumpkin Bread

    Be sure the pumpkin bread is completely cooled in a wire rack. Wrap and seal in plastic wrap, then in aluminum foil, and then into a freezer bag. This keeps the bread from drying out and avoids freezer burn.

    Be sure to label and date the package. Bread freezes well for up to 3 months. To thaw, place overnight in the refrigerator.

    A golden loaf of pumpkin bread sliced and ready to enjoy with coffee.

    Recipe FAQs

    What gluten-free flour is best for pumpkin bread?

    The best gluten-free flour blend for pumpkin bread is the one that the recipe creator identifies in the recipe as tested with. There are many differences in gluten-free flour blends. Even when the ingredients look the same or similar, they may provide a different result.

    Choose a gluten-free flour blend that has xanthan gum, or add it. It helps with structure, acts as a binder (because gluten is a binder), and helps the moisture of the pumpkin bread batter so your pumpkin bread doesn't crumble. If your blend does not have xanthan gum, add a ¼ teaspoon per cup of flour. It's the secret weapon of GF baking.

    Can I substitute different sweeteners?

    Yes, but realize your result when experimenting might be a little different than the original recipe, plus any changes may effect baking times. That being said, you can generally swap coconut sugar, turbinado, demerara or sucanat (coarse brown raw sugars) for brown sugar. To swap maple syrup or agave syrup for sugar, use ⅔ as much.

    Another swap, to reduce sugar and carbs is to use either a white granulated monk fruit/allulose blend or the golden monk fruit. Try substituting half and half to start, and if you are happy with that, try all monk fruit.

    How should I store gluten-free pumpkin bread?

    Pumpkin bread can be stored on the kitchen counter well wrapped for 3 days. If you prefer, it can also be refrigerated. For freezing, wrap in plastic film, then sealed in foil, then into a freezer bag with the air pressed out for up to 3 months.

    More Pumpkin Recipes

    For more delicious fall recipes with pumpkin, try these pumpkin recipes. From soups to smoothies, pumpkin is for more than dessert!

    ⭐️Did You Make This Recipe?

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

    📖 Recipe

    A golden loaf of pumpkin bread sliced and ready to enjoy with coffee.

    Gluten-free Pumpkin Bread

    Sally Cameron
    With a tender crumb and warm spices, this pumpkin bread is gluten-free, dairy-free, and totally delicious. Great for an afternoon snack, at breakfast, even dessert.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 1 hour
    Batter rest time 30 minutes
    Total Time 1 hour 45 minutes
    Course Breakfast, Snack
    Cuisine American
    Servings 10
    Calories 242 kcal

    Equipment

    Ingredients
      

    Dry Ingredients

    • 1 ½ cups gluten-free flour blend I used KA Measure for Measure, see notes
    • 2 teaspoons baking soda
    • ¾ teaspoon baking powder aluminum free
    • 1 teaspoon cinnamon
    • ¼ teaspoon sea salt
    • ¼ teaspoon allspice
    • ¼ teaspoon ground ginger
    • ¼ teaspoon ground nutmeg
    • ⅛ teaspoon ground clove

    Wet Ingredients

    • 1 cup canned pumpkin pure (not pie mix) 8.4 ounces
    • 3 large eggs
    • 1 cup light brown sugar, lightly packed 6 ounces
    • 1 ½ teaspoons real vanilla extract
    • ⅓ cup neutral flavored oil melted coconut oil or MCT oil

    Would you like to save this recipe?

    Never lose a recipe! We'll email this post to you, so you can come back to it later.

    Instructions
     

    • Pre-heat the oven to 325°F. Spray a 9x5 light metal baking loaf pan.
    • Measure out all of the dry ingredients and sift into a medium bowl or onto parchment or waxed paper.
    • To a medium bowl add all of the wet ingredients. With an electric hand mixer whip until it's smooth and blended, about 1 minute.
    • Add the dry ingredients into the smooth wet batter, start on low and build to high speed beating for 4 minutes. Pour the batter into the prepared loaf pan and smooth it out with a spatula. Bake for 1 hour, until a cake tester or long thin skewer comes out clean with just a few moist crumbs.
    • Remove pan from the oven. Run a thin knife or thin metal spatula around the inside of the pan then gently turn the pumpkin bread out onto a wire cooling rack. Allow it to cool completely before slicing.
      Pumpkin bread lasts 3-4 days well wrapped on the counter or can be refrigerated. for freezing, after completely cooled, wrap in plastic wrap, then in aluminum foil, then place in a freezer zip bag for up to 3 months. Be sure to label and date the bag.

    Notes

    Flour
    I tested with King Arthur Measure for Measure gluten-free flour which includes xanthan gum. Other flours will likely work, I just have not tested all of the options. If you're blend does not include xanthan gum, add ½ a teaspoon to the dry mix. 
    If you use another flour blend, drop a comment in a let me know, until I get more tested.
    Spices
    If you do not have all of the spices, use at least cinnamon and whatever else you have, but all of the spices do provide great flavor. 
    Oil
    My oil preference for neutral oil is Zero Acre Farms. It's clean and healthy.

    Nutrition

    Calories: 242kcalCarbohydrates: 37gProtein: 4gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 56mgSodium: 283mgPotassium: 103mgFiber: 3gSugar: 23gVitamin A: 3895IUVitamin C: 1mgCalcium: 65mgIron: 1mg
    Tried this recipe?Let us know how it was with a comment and leave a star rating!