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Almond Flour Orange Cake (gluten-free)

01/12/2010 by Sally Cameron 4 Comments

With a delicate orange flavor and tender texture, this single layer almond flour orange cake is easy to make, and you don't have to boil oranges. Instead of frosting try a light dusting of powered sugar to finish. Orange flavored whipped cream or coconut cream would be good too. To save time make it a day ahead.

Its is easy to forget that citrus is really a winter crop. With friends coming for dinner who love cake for dessert and my navel orange tree full of fruit, I turned to an old favorite recipe. I can't believe I've been making it for so many years, but now, gluten-free.

orange almond cake side view — Orange almond cake with orange slices, side view.

Almond Flour Orange Cake Ingredients

To reduce the sugar, use half granular stevia and half natural organic sugar, so 6 tablespoons of sugar and 3 tablespoons of granular stevia because stevia is much sweeter than sugar. Other options include monk fruit blend. For a good gluten-free flour blend try Bobs Red Mill. I grind my almonds in a food processor, although I've used what is called almond flour which are pure, finely ground almonds.

For your shopping list:

Raw almonds 6 ounces, ground
Unsalted butter
Natural granulated sugar or monk fruit blend
Eggs
Gluten-free flour blend
Oranges for zest and juice
Ground coriander
Sea salt

Almond Cake Tool Tips

Hand mixer: As this recipe is for a single layer cake, the recipe makes a smaller amount of batter than a traditional double layer cake recipe so it is easily made with a hand mixer.

Springform pan: You will need an 8″ springform pan. Springform pans make a nice addition to your kitchen tool collection. Get one that seals tight with the bottom. Once baked and cooled, release the spring and cakes are easy to remove. Find them at cooking stores and place like Bed Bath and Beyond. Here is one on Amazon.

Parchment paper: Purchase backing parchment in any grocery store. Find it in the aisle next to the foil and plastic film. That is the heavier style. You can also buy pre-cut rounds and sheets of lighter weight parchment paper at cooking stores and online. Either work for this recipe.

Fine sieve: For dusting the finished cake with powdered sugar, use a small, fine mesh sieve. Place the sugar in the sieve and shake it across the top of the cake. You can hit it against the side of your hand to get it to sprinkle.

Orange almond torte | AFoodCentricLife.com

📖 Recipe

Pasta Recipe With Scallops, Tomatoes, and Zucchini

07/09/2012 by Sally Cameron 7 Comments

Pasta recipe with scallops: golden seared sea scallops tossed with pasta, sweet tomatoes, zucchini, and corn finished simply with good olive oil, lemon, and torn basil. This seared scallops pasta is ready in about 30 minutes and elegant enough for guests, easy enough for a weeknight.

A colorful bowl of pasta with seared scallops and vegetables with basil leaves.

For this pasta recipe with scallops I keep things light. Sauté shallot and garlic, add tomatoes, corn and zucchini, toss with your cooked pasta, then top with scallops seared separately so they stay juicy. No heavy sauce-just a drizzle of olive oil, a squeeze of lemon, and fresh basil to brighten the whole dish.

Pasta Recipe With Scallops Recipe Snapshot

Pasta with scallops - restaurant-worthy flavor without the fuss; ready in about 30 minutes. Use sea scallops or bay scallops for a budget-friendly option.
Light, fresh finish - no heavy sauce here: a drizzle of olive oil, a squeeze of lemon, and torn basil let the scallops and veggies shine.
Flexible & seasonal - swap the zucchini for asparagus or peas, use gluten-free pasta, or make it all zoodles for a lighter version.
Weeknight friendly, party-ready - simple to scale and easy to prep ahead; sear the scallops last so they stay juicy and perfectly caramelized.

Ingredients You'll Need

Pasta - Your choice: gluten-free or wheat. Angel hair, linguine, or spaghetti all work well.
Scallops - Large fresh sea scallops (buy "dry" scallops that haven't been treated with additives) for the best sear and flavor.
Corn - Fresh corn cut from the cob, or frozen thawed kernels for convenience.
Tomatoes - Grape or cherry tomatoes (small, sweet varieties work best); halve before using.
Zucchini - Small green zucchini for best color and texture; spiralize or slice as directed.
Shallot - Thinly sliced shallot adds a sweet, delicate onion flavor-slice into rings or mince, depending on your preference.
Garlic - Fresh garlic cloves, chopped or minced for best aroma and flavor.
Olive oil - A good extra-virgin olive oil for sautéing and finishing.
Deglazing liquid - Dry white wine is my go-to; a light broth or even a splash of lemon water works if you prefer no alcohol.
Herbs - Fresh basil torn, and parsley if you like extra brightness at the end.
Lemon (optional)- To squeeze over the dish for fresh flavor and brightness.

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

Chef's Tip - Sea Scallops vs. Bay Scallops
I usually buy medium-large dry sea scallops for the best sear, but if you want a budget-friendly option, sweet bay scallops are excellent. Bay scallops are smaller and cook very quickly-don't try to sear them hard (crusty). Instead, sauté briefly in a little olive oil with garlic, salt, and pepper, finishing with a squeeze of lemon or a splash of white wine for brightness. They truly are a delicious option.

Substitutions and Variations

Vegetable swaps - Peas, baby spinach leaves, thin asparagus pieces, snap peas, extra zucchini.
Tomatoes - Swap chopped sun-dried tomatoes for the fresh, adding concentrated flavor. Using roasted cherry tomatoes is good too.
Protein swaps: Large shrimp (seared, baked, broiled or grilled) or thinly sliced, cooked chicken breast are good options.

Buying and Searing Scallops - Quick Guide

Smell & appearance: Scallops should smell like the ocean - fresh and briny, not fishy. Avoid any with an off odor.
Color - Pink scallops (if you see them) are typically female scallops carrying roe, which gives them a coral color and a richer, sweeter flavor, while white scallops are usually male scallops.
Size consistency: Choose scallops that are similar in size so they cook at the same rate.
Dry vs. treated: Buy dry (chemical-free) scallops when possible. Ask your fishmonger if they've been treated with phosphates - treated scallops absorb water, look unnaturally white, and won't sear well. You don't want to pay for water weight.
Freshness & timing: Use scallops the same day you buy them or no later than the next day.
Transport & storage: Ask the fish counter to include an ice pack for the trip home in hot weather. Store scallops in the coldest part of your refrigerator or keep them on a bowl of ice (still packaged) until you're ready to cook.
Cooking note: Pat scallops completely dry before cooking for the best crust.

How to Make Pasta with Scallops

Bring a pot of water to a boil for pasta and prep your vegetables. Halve the tomatoes, chop the zucchini and cook the corn. If you don't want to use corn, check the veggie swaps above.

Prep Vegetables

Chop the zucchini, halve the tomaotes, and cook the corn, if using fresh corn. If using frozen corn, thaw and drain well. Sauté shallot and garlic in a little olive oil, add the vegetables and cook until they are lightly cooked and hot. Keep vegetables warm until your scallops are done.

Prep Scallops

Unwrap the scallops and allow them to sit on the counter for 30-45 minutes to get the chill off. Check to see if the abductor muscle is still attached (the "foot"). If it is, remove it. It's chewy and not nice to eat.

Sear Scallops

Sprinkle the scallops with kosher or sea salt. Heat the pan over medium to medium high and add two teaspoons olive oil. Place the scallops in a single layer in the pan. Don't crowd them. Allow a golden crust to form.

Searing scallops in a non-stick until they reach a golden crust.

This will take a few minutes. Don't disturb the scallops while they are searing. Watch your heat and turn down if needed. You don't want them to burn.

Finishing searing scallops with a white wine deglaze and placing a lid on top.

When you get a golden crust, turn them over. Pour in the wine (or broth) and immediately cover with the lid. Turn the heat to low. The scallops will finish cooking in 1-2 minutes, depending on size and thickness. When done they should still be a little translucent in the center. Don't overcook them.

Chef's Tip - Best Pan for Searing Scallops
To get a good sear on scallops you need a reliable pan, but they are also delicate. If your nonstick is scratched, worn, or flaking, retire it and replace it - it's not safe to use. A well-seasoned cast-iron skillet is an excellent alternative for a nice crust.

How to Serve Pasta Recipe with Scallops

To serve, place pasta and vegetables in a wide shallow bowl and top with scallops. For garish, sprinkle on additional fresh chopped herbs, top with scallops and if desired and little drizzle of good finishing olive oil (a lemon olive oil is nice), and a squeeze of fresh lemon if desired.

Storage and Reheating

While this pasta recipe is best served fresh, scallops can be reheated - but be very careful, because they easily become tough and rubbery. Warm them gently over low heat: a quick sauté in a little butter or olive oil for about 30-45 seconds, or a brief covered steam for 60 seconds, just until warmed through. Avoid high heat, long reheating times, or microwaving, which will overcook them and turn them rubbery.

If you do have leftovers, store the scallops and pasta/vegetables separately in airtight containers. Refrigerate and use scallops within 24 hours - best eaten the next day.

Recipe FAQs

How long should I sear scallops?

Sear one side until a golden crust forms ( 1 ½-2 minutes). Turn the scallops, add a splash of white wine or lemon water, cover with a lid, and finish for about 1 minute - this keeps the crust intact and yields moist, tender scallops.

Are scallops safe to eat rare?

Scallops should be opaque in the center and slightly firm. They are not served raw like sashimi in this preparation - cook until just done for best texture. If you over-cook scallops can become rubbery.

Can I use frozen scallops?

Yes - thaw them completely overnight in the refrigerator, then pat them totally dry before cooking. Excess moisture prevents a good sear.

Do I need to remove the side muscle?

Yes. Peel off the small rectangular side muscle (if present) before cooking - it can be chewy. It is what anchors the scallop inside it's shell.

Can I swap the scallops for another protein?

Yes - large shrimp cooked the same way works well. For non-seafood options, thin sliced chicken breast or Italian-style chicken sausage are good swaps.

More Seafood Recipes

Love seafood? Here are more dishes to try, all easy and doable for a weeknight or even for weekend company. Check out the fish and seafood recipes index for more inspration.

Did You Make This Recipe?

If you make this pasta recipe with scallops, please let me know how you enjoyed it. I love hearing from you, and your comments help others too. Please consider leaving a start rating.

📖 Recipe

Cherry Clafoutis (Easy Fresh Cherry Dessert)

06/25/2023 by Sally Cameron 11 Comments

Cherry clafoutis is a rustic French dessert with sweet cherries baked into a soft, tender batter. My version is slightly thicker and more sliceable than traditional custardy clafoutis, landing somewhere between classic cherry clafoutis and a simple cherry cake. It's an easy one-pan summer dessert made with real fresh cherries, no fuss, and no neon cherries in sight. Serve with powdered sugar, vanilla ice cream, or whipped cream.

A sweet cherry cake on a white plate with a slice on a small plate.

Instead of pouring a thin batter over whole cherries, I spread a thicker batter into the pan and arrange halved cherries over the top. The result is buttery, tender, fruit-forward, and easy to slice-more like an old-fashioned fruit buckle meets simple country French dessert. Make it gluten-free or with all-purpose flour; I've done both, and it's always a hit that people love, especially topped with vanilla bean ice cream.

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Cherry Clafoutis Recipe Snapshot

One-pan summer dessert - Simple to make and baked in a single pan.
Fresh cherry flavor - Sweet summer cherries are the star.
Rustic and sliceable - Softer than cake, sturdier than classic clafoutis.
Made from scratch - Real ingredients, easy steps, and no boxed mixes..

For another fantastic one-pan cake, try this lemon olive oil cake, one of my favorite dessert recipes.

Ingredients You'll Need

You'll need a 9" springform pan and some parchment to line it.

Ingredients for a cherry clafoutis in prep bowls on a kitchen counter.

Cherries - Use fresh, sweet cherries for the best flavor. Bing, black cherries, or Rainier cherries all work; choose whichever looks best at the market.
Flour - I use King Arthur gluten-free flour blend with xanthan gum for structure and binding. Not gluten-free? All-purpose flour works too; that's how I made this before going gluten-free.
Baking powder - Use aluminum-free baking powder to help the clafoutis rise evenly.
Butter - Unsalted butter is best for baking. Dairy-free note below.
Sugar - Natural cane sugar sweetens the batter without making it overly sweet.
Eggs - Large eggs add richness, color, and structure.
Almond extract - Almond and cherry are a classic pairing, but vanilla extract works too if preferred.

Please see the recipe card for measurements.

Chef's Note: Why a Springform Pan. I bake this cherry clafoutis in a springform pan because it unmolds cleanly and slices beautifully. Traditional French clafoutis is often baked in a ceramic dish or cast iron skillet and served by the spoon. This version is a little more structured, making it easy to cut into wedges for serving.

Substitutions and Variations

Dairy-free - Use unsalted plant-based butter sticks or blocks, such as Miyoko's or Earth Balance. Avoid buttery spreads in tubs, which behave differently in baking. If nut allergies are a concern, read labels carefully, as some plant-based butters contain cashews.
Lower sugar - Replace part or all of the cane sugar with a monk fruit blend.
For a richer texture - Add 2 tablespoons of heavy cream to the batter. It adds a little extra richness and tenderness.

For another easy almond flavored cake, try this almond flour orange cake.

Chef's Tip: Tools for Working With Cherries - Use disposable kitchen gloves to protect hands from the high stain juice of cherries (and a sturdy kitchen apron). The best way to pit cherries for a cherry clafoutis is with an inexpensive cherry pitter. For the best results (in all baking), weigh your flour with a digital kitchen scale. This is especially important with gluten-free flours.

How to Make a Cherry Clafoutis

You need a 9" springform pan for your baking pan, and parchment paper, either pieces you can cut or 9" parchment rounds. Buy them online or at a kitchen supply store. Have your butter and eggs at room temperature before starting.

Pitting dark red cherries on a sheet pan to contain the juices. — Step 1: Pit cherries

Adding dry ingredients to a bowl and whisk together. — Step 2: Sift the flour, baking powder, and salt into a medium bowl. Give them a quick whisk to evenly combine and aerate the mixture.

Adding soft butter and sugar to a bowl for cake batter. — Step 3: In a separate bowl, add sugar and soft butter.

Creaming the butter and sugar together for batter. — Step 4: With an electric mixer, "cream" the butter and sugar until smooth and fluffy.

Butter yellow batter in a stainless bowl with beaters. — Step 5: Add the eggs, extract, and whip into a smooth creamy base with a hand mixer.

Adding dry ingredients to the batter base for cake batter. — Step 6: Add the dry ingredients (flour mixture) to the bowl, starting on low speed beat until the batter forms.

Finished buttery yellow cake batter ready for the baking pan. — Step 7: Increase to high speed and beat batter until smooth. 2-3 minutes. Add cream now if using.

Thick cake batter in a cake pan to be spread out with a spatula. — Step 8: Pour batter batter into the prepared pan. It will be thick.

Cake batter spread into a springform pan for baking. — Step 9: Spread the batter evenly in the pan for baking with a flexible spatula.

Cake batter topped with halved red cherries. — Step 10: Arrange halved cherries on top of the cake batter. Bake until the top is golden and firm to the touch.

Baked golden cherry cake on a cooling rack. — Step 11: After baking, allow the cherry cake to cool for 10 minutes, then release the spring and cool on a wire rack.

Chef's note: Fresh or frozen cherries? I have not tested a cherry clafoutis with frozen pitted cherries. My concern is all of the extra moisture frozen cherries have. Even when thawed and patted dry in paper towels, they may not work out well in this recipe. If you try it, be sure the cherries are as dry as possible and let me know how it comes out.

A piece of cherry cake with fork on a plate, topped with ice cream.

Serving Suggestions

Serve cherry clafoutis for dessert or even brunch. It needs only a simple finish: a scoop of vanilla ice cream, lightly sweetened whipped cream, sweetened plain Greek yogurt with honey, or a dusting of powdered sugar or powdered monk fruit. Even plain is good!

If you love cherries like I do, try this healthy cherry smoothie with Greek yogurt.

Storing

Store leftovers covered at room temperature for up to 2 days, or refrigerate well wrapped for 3-4 days. The texture will soften a bit in the refrigerator, but it's still delicious.

More Delicious Dessert Recipes

Check out the dessert category page for more ideas. If you enjoy baking, try this orange almond cake. It's another one pan easy recipe. If you love frozen desserts, try this nectarine sorbet, refreshing and dairy-free too.

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📖 Recipe

Roasted Red Bell Pepper Hummus Recipe

02/06/2024 by Sally Cameron 7 Comments

Creamy roasted red bell pepper hummus recipe will make hummus lovers happy. Using pantry staples like roasted red peppers and garbanzo beans, this middle eastern dip makes a great afternoon healthy snack or pre-dinner nibble. Serve it up for game day too with crackers, pita chips, crostini, or raw veggies. Just make some, and make it ahead.

A bowl of creamy bright orange red pepper hummus with cucumbers and chips.

Here's a nice twist from regular hummus. Roasted red pepper hummus goes together in a matter of minutes with jarred, roasted red bell peppers, garbanzo beans, tahini, olive oil, and spices for bold flavors. Puree in a food processor and until smooth or use a high-speed blender. Homemade hummus is the best!

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Why You'll Like This Recipe

Made with pantry items.
Easy, goes together quickly.
Versatile serving ideas.

If you love garbanzo beans, try this terrific kale salad with garbanzo beans and a creamy tahini dressing.

Recipe Ingredients

This recipe serves about 6 people. If you need a lot of hummus the recipe doubles easily.

Ingredients for roasted red bell pepper hummus on a counter.

Roasted red peppers: The key ingredient. Use jarred, already roasted peppers for speed and the ease of keeping in the pantry, or roast your own peppers. Directions below.
Garbanzo beans: Use canned garbanzo beans (aka canned chickpeas) for ease in getting this hummus recipe made. You'll use some of the canned liquid (called aquafaba) for a creamier hummus. It looks like egg whites.
Tahini: Sesame seed paste used in traditional hummus for a creamy consistency. and richness. Think of peanut butter made from sesame seeds but it's not sweet, more bitter and earthy.
Lemon: Fresh lemon juice brightens the flavor and provides a little liquid to help when pureeing.
Extra virgin olive oil: Healthy fat that adds flavor and smoothness to hummus.
Ground cumin: One of the most widely used spices in the world. It has a rich, warm, earthy, almost lemony flavor. Buy ground, not seeds, unless you grind you own fresh.
Paprika: Use either regular paprika, sharp or hot paprika for the kick (it can be quite hot so go easy,) or my favorite, smoked paprika for a smoky flavor. Can't live without it!
Garlic: Fresh garlic cloves work well, but you can use a tube of garlic puree.

Please see recipe card for quantities.

Chef's tip: Two ways to use fresh garlic. One, peel the cloves then drop the whole cloves through the food processor feed tube while the machine is running before other ingredients. For super fine garlic that is a paste, use a microplane zester. Works great.

Substitutions and Variations

Substitute sunflower butter (sun butter) for a hummus recipe without tahini.

To make red pepper hummus spicier, try adding chipotle powder, cayenne pepper, Tabasco sauce, your favorite hot sauce, or another style hot condiment such as harissa when you are pureeing it. If you roast your own red bell peppers, roast 1-2 hot red chili peppers with the bell peppers, seed them, chop fine and puree.

Want another terrific garbanzo recipe? Try this easy three bean salad with chickpeas, kidney beans, and green beans.

Recipe Instructions

There are a few ways to achieve creamy hummus. First, don't throw the canned liquid that they come in away. It's called aquafaba. Adding a little of this liquid to your hummus helps give it that creamy consistency.

A glass bowl of drained garbanzo beans and their liquid. — **Step 1: Drain the beans through a strainer into a bowl but save the can liquid**

Inside view of a food processor with red peppers, spices, and garlic. — **Step 2: Step 1: Add peppers, spices, garlic, oil, and lemon to the bowl of a food processor.**

Adding chickpeas to a food processor for making hummus. — **Step 3: Step 2: After pureeing peppers add tahini, beans and bean liquid (aquafaba).**

Creamy, bright orange red pepper hummus in a food processor workbowl. — **Step 4: Puree until smooth, taste and adjust taste with more salt if needed.**

How Do I Roast My Own Red Peppers for Hummus?

If you want to roast your own red bell peppers, there are two main ways:

Method one: roast red peppers directly over a medium open flame such as the top of a gas stove (placing them directly on the grate) or barbecue until the skins are blackened and charred. Turn them occasionally to get even black blistering. There will still be a few areas of red when they are done, so don't worry.
Method two: heat the broiler to hot, place an oven rack on the second level down from the top. Line a rimmed baking sheet with foil (parchment paper could light on fire). Cut the peppers in half top to bottom and remove the seeds. Lay the pepper halves flat and broil until the skins are blackened and fairly evenly charred. Remove from the oven.

For both methods, when peppers are well charred, place them in a medium bowl and cover tightly with plastic. This steams the skins off allowing for easier removal.

When the peppers are cool enough to handle, peel and rub off as much of the blackened skins as possible and remove seeds. It's a bit messy, so wear disposable kitchen gloves if you prefer. The peppers are ready to use.

If you love roasted red bell peppers, try this sheet pan red pepper soup!

Serving Suggestions

A white bowl of roasted red pepper hummus to serve as an appetizer.

Here's What to Serve With Roasted Red Bell Pepper Hummus

Cucumber slices.
Raw zucchini "chips" or sticks.
Endive leaves (they are great scoopers).
Rice crackers or wheat crackers.
Pita chips or warm pita bread wedges.

Roasted red pepper hummus is a terrific appetizer spread to make ahead of time. It lasts for up to 5 days well refrigerated in an airtight container so make a few days ahead of time.

What Else Can You do With Red Pepper Hummus?

Make a Mediterranean turkey wrap spreading red pepper hummus onto tortillas, add turkey and salad greens.
Use for a delicious sandwich spread on whole grain or gluten-free bread.
Toss with hot pasta noodles.
Packs easily for lunch at school or the office in a to-go, airtight container.
Use a dollop to top roast fish or chicken.
Use as a sauce for chicken, fish, or vegetarian tacos.
Use it as part of a beautiful Mediterranean mezze platter when friends are coming over.

More Hummus and Dips

Ready to party? There are lots of terrific dips and spreads for snacking, sharing, and enjoying. The nice thing is they are all easy to make. Check out the appetizers and snacks page for more ideas!

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📖 Recipe

Easy Blender Lemon Chicken Marinade

08/11/2023 by Sally Cameron 12 Comments

Your go-to summer chicken marinade is about to get even better. This easy lemon chicken marinade blends fresh lemon, garlic, Dijon, olive oil, and herbs into a bright, flavorful sauce that does double duty as both a marinade and a finishing drizzle for grilled chicken. Make it in minutes in the blender, marinate your chicken, then brush on a little clean marinade after grilling for extra flavor. It's simple, fresh, and perfect for an easy summer dinner.

White platter of grilled chicken breasts with lemon and herbs.

Marinades are meant to add flavor to meat and poultry, but too often they fall short. Not this lemon chicken marinade. Fresh lemon, herbs, and garlic bring bright, bold flavor, while Dijon mustard helps create a creamy, emulsified marinade that clings beautifully to the chicken. For the best flavor, brush the grilled chicken with a little clean marinade right after it comes off the grill, and serve extra on the side as a sauce. It's simple, but it makes the flavor pop.

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Lemon Chicken Marinade Recipe Highlights

Use it three ways - As a lemon chicken marinade, a finishing sauce, or a bright dressing.
beyond chicken - Try it with shrimp, fish, or chicken skewers.
Grill indoors or out - Cook on an outdoor grill or inside with a grill pan.
Great for skewers - Marinate chicken chunks, thread onto skewers, and grill.

For another chicken marinade recipe, try these baked teriyaki chicken thighs with homemade teriyaki sauce.

Recipe Ingredients

Simple ingredients, flavorful chicken.

Ingredients for lemon chicken marinade and grilled chicken breasts.

Lemon Marinade Ingredients

Oil: Extra virgin olive oil is best for lemon chicken marinade. It adds nice flavor.
Acidic component: Fresh lemon juice for the best flavor.
Herbs: Start fresh parsley and add another fresh herb of choice to the mix; thyme, dill, rosemary, mint, cilantro, basil, and oregano are all tasty.
Garlic: Use fresh garlic cloves, zested fine to blend in easily.
Mustard: Mustard naturally emulsifies marinade and Dijon gives it a little tang. Use a smooth Dijon for great flavor.
Honey: Just a little sweetness to temper the tart lemon flavor. For zero-sugar use this sugar-free honey (it's what I use).

For Grilled Chicken

Chicken: Boneless, skinless chicken breasts work beautifully and are so easy. Boneless chicken thighs work too if you like dark meat. If you prefer chicken tenderloins (chicken tenders), marinate and grill using a grill basket so they don't fall through the grates. They cook quickly.

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

Here's a great way to use these lemon chicken breasts, to top a Caesar pasta salad. It's a family-pleasing entree salad.

Chef's Tip: Buying chicken. Buy raw chicken by weight, not pieces, as chicken breasts really vary in size. Depending on your appetites, figure 6-8 ounces per person. Leftovers are great, do don't worry about cooking extra. Use it for a terrific leftover chicken salad for the next day's lunch with extra lemon chicken marinade as salad dressing.

Substitutions and Variations

Vary the fresh herbs that you choose.
Fresh herbs really work the best in this lemon chicken marinade, but dried or part dried can be substituted. For example, start with 1 tablespoons of fresh chopped Italian parsley as it's usually available, then add approximately a ½ teaspoon of 1 dried herb to the mix, then blend and taste. Allow the dried herbs time to rehydrate before using.
Use all fresh oregano and mint and make it more of a Greek chicken marinade.
Substitute ½ teaspoon garlic powder or granulated garlic for 2 fresh garlic cloves.
Make it a lime chicken marinade with fresh squeezed lime juice or a combination or lime juice and lemon juice.

For another delicious marinade option, use my homemade Italian dressing recipe.

Recipe instructions

Lemon vinaigrette ingredients in a jar, not blended. — **Step 1: Add the marinade ingredients to a blender container.**

Lemon chicken marinade with herbs blended until creamy. — **Step 2: Blend marinade for a few seconds until creamy and smooth.**

Raw boneless skinless chicken breasts in a casserole dish. — **Step 3: Gently pound chicken breasts to a more even size at the thicker end.**

Boneless chicken breasts marinating in a white casserole dish. — **Step 4: Add part (not all) of the lemon marinade to the chicken, turning to coat well in a baking dish.**

Grilled chicken breasts on the grill, with nice grill marks.

Step 5: Marinate chicken 60 minutes on the kitchen counter, indoors. Yes, this is food safe to do. Get the grill ready, drain off marinade and grill chicken on a pre-heated grill until done, approximately 12-15 minutes in total depending on the heat of your grill and the thickness of the chicken breasts.

As soon as you pull the chicken breasts off the grill, brush them (use a pastry brush) with fresh lemon chicken marinade to add flavor and moisture for juicy chicken.

How to Pound Chicken Breasts

Why pound chicken breasts? Because you won't get a dry or undercooked thicker end. Chicken breasts grill more evenly giving you much better results. No more dry chicken.

Place between layers of plastic wrap, in a zip bag, or directly on a cutting board, smooth side up. Pound boneless, skinless chicken breasts to a more even thickness focusing on the thicker end when pounding. Don't pound so hard as to tear the meat.

For pounding, use a handy buy-it-once in your life meat pounder tool, or the flat bottom of a small heavy skillet. You'll get better control with the meat pounder.

Platter of grilled chicken breasts with herbs and grilled lemon halves.

Tips for Perfect Grilled Chicken Breasts

Be sure the grill grates are clean and oiled before starting.
To get perfect grill marks, use the 10:00-2:00 rule. Start the pieces angled at 10:00, then rotate the piece to 2:00 after grill marks have formed. You can also just go one direction and not turn them.
Start grilling on the top or presentation side (rounded side) for great grill marks, then turn and finish for a few minutes, about 11-13 minutes in total depending on the heat of your grill. I grill mine for about 8 minutes on the top and another 3-4 on the flip side.
Chicken is done at an internal temperature of 165°F, so grill just a few degrees short and pull them off the grill. The temperature will rise after taking off the grill and chicken stays moist.

For another chicken cutlet recipe, try these air fryer chicken cutlets. Dinner made in minutes.

Serving Suggestions

As the lemon chicken marinade intentionally makes extra, serve grilled chicken breasts with fresh marinade as the sauce. It's delicious! Here are a few great sides for lemon chicken marinade and grilled chicken breasts:

Sweet corn succotash with bacon (or without)
Healthy homemade coleslaw (lightly creamy)
Baby Dutch yellow potatoes
This easy, no-cook 3-bean salad.
Simple 5 minute green beans

Extra garlic lemon chicken marinade works beautifully as a salad dressing or to dress grilled vegetables, like this grilled zucchini, another terrific side dish for grilled chicken breasts.

For the perfect dessert, serve this easy lemon posset. Make it in minutes!

Recipe FAQs

Does marinating chicken make any difference?

Marinating chicken adds flavor. According to Harold McGee, world renowned authority and award winning author on the chemistry of food and cooking, "today meats are marinated primarily to flavor them and to make them more moist and tender". The acid in marinades does weaken muscle tissue and increase its ability to retain moisture, but marinades penetrate slowly, and not much in the case of chicken.

Longer marinating time is not the answer, as chicken can get a mushy texture and from the acid in the citrus juice. Long marinate times generally do you (or your chicken) no good. Where marinating imparts more flavor is when cooking thin slices of meat, as in sliced skirt steak or chicken for stir fry.

All that being said, I pound my chicken breasts to a more even thickness, marinate for 1 hour, and finish it with clean marinade immediately after grilling. It's moist, juicy, and delicious.

How long should you marinate chicken?

For boneless, skinless chicken, 60 minutes is enough time to impart flavor and a little moisture. It's food-safe to marinate chicken on an indoor kitchen counter if the temperature is under 90°F for up to an hour: for longer, refrigerate. Most kitchens are not near that temperature. You really don't need to marinate chicken any longer anyway.

What are the 3 main ingredients when marinating?

Oil, acid, and flavorings such as garlic and herbs are the basics for a good marinade.

More Recipes With Lemon

Do you love lemon? Me too! Try a few of these lemon recipes. And if you have an ice cream maker, try this delicious homemade lemon ice cream for a real summer treat.

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White Bean Salad

06/06/2011 by Sally Cameron 11 Comments

White beans, especially tender cannellini beans, make a fresh, versatile salad that's perfect for summer. Whether you're pulling a can from the pantry or cooking a pot of dried beans from scratch, this white bean salad comes together easily and delivers bright, satisfying flavor. Tossed with fresh lemon, herbs, garlic, and shallot, this white bean salad is delicious on its own, piled over fresh greens, or served alongside your favorite grilled mains.

Using canned beans are perfect for quick, last-minute meals, while dried beans cooked from scratch offer a little extra flavor and texture if you have the time. A slow simmer brings out their creamy interior and delicate taste - perfect for simple, healthy dishes like this summer white bean salad. Cannellini beans are my favorite for their tender, buttery texture, but great northern, navy, or small white beans all work beautifully. Just add plenty of fresh herbs, good olive oil, lemon, and seasoning for a side that pairs effortlessly with grilled chicken, shrimp, pork, or beef.

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Why You'll Love This White Bean Salad

Quick and easy - Made with simple, healthy ingredients.
Versatile - Serve as a side, over fresh greens, or alongside grilled meats.
Meal prep friendly - Keeps well in the fridge for up to 5 days.
Customizable - Use cannellini, great northern, navy, or small white beans and swap in your favorite fresh herbs.

Hee's another super easy bean salad recipe - three bean salad.

Ingredients You'll Need

Use dried cooked beans or canned beans for speed and convenience, just rinse and drain well.

White beans - Cooked beans, either start with dried and cook or use canned. Cannellini beans are my first choice.
Shallot - Finely chopped for mild, aromatic flavor.
Garlic - Freshly minced, optional for extra punch.
Herbs - Fresh chopped parsley, basil, dill, or mint add flavor (use a combo).
Lemon - Use juice and zest for citrusy bright flavor and aroma.
Olive oil - Good quality extra virgin olive oil for the vinaigrette.
Vinegar - Choose white wine vinegar, red wine vinegar, apple cider vinegar.
Dijon mustard - Adds a little tang and depth to the vinaigrette and emulsifies it.

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

Chef's tip on buying dried beans: Buy from a store with good turnover to make sure they're fresh-older beans can take much longer to cook and sometimes never soften properly. Ideally, use dried beans within two years of harvest for the best texture and flavor. Discovering Napa Valley-based Rancho Gordo heirloom beans got me cooking with dried beans versus always reaching for canned.

Substitutions and Variations

Add cheese - Crumbled Greek feta or goat cheese adds tangy flavor, but skip it for dairy-free or vegan diners.
Change the allium - Swap in finely chopped chives or white onion for a different flavor profile.
Try other beans - Great Northern, navy, or small white beans all work well, canned or cooked from dried.
Add carrot - For extra color and a hint of sweetness, fold in a small finely chopped carrot. If you simmer dried beans with a carrot, finely chop some of the cooked carrot and mix it into the salad.

if you love beans in salads, try this corn and black bean salad made with frozen corn and canned black beans so it's easy!

How to Make a White Bean Salad

If using dried beans, rinse and soak beans before going to bed. The next day, drain and cook them in the morning, then finish the salad when ready to serve. You can also cook the beans a day or two ahead of time and keep refrigerated in an airtight container until ready to complete the salad and serve.

Make the vinaigrette.
Chop the shallot and herbs, zest the lemon.
Add the white beans to a medium bowl and toss with the vinaigrette, herbs, and zest. Season with salt and pepper.

For a cool weather creamy soup using cannellini beans, try this creamy fennel soup.

Chef's tip: Let the flavors meld. For the best flavor, let the white bean salad stand at room temperature for 20-30 minutes before serving. This gives the beans time to absorb the vinaigrette and the flavors to meld beautifully. Serve at room temperature for maximum flavor, or chill slightly if you're serving it on a hot day.

Serving Suggestions

Serve chilled or at room temperature with lots of fresh herbs and a little olive oil. This simple white bean salad is a terrific side dish for grilled chicken and meat, or burgers and seafood.

Recipe FAQs

Can I make white bean salad ahead of time?

Absolutely. This white bean salad holds up well and actually tastes better after a few hours as the flavors meld. Store it in the refrigerator for up to 5 days.

Can I add other vegetables or ingredients?

Yes! Feel free to add extras like halved cherry tomatoes, diced cucumber, crumbled feta cheese, or a handful of arugula for variety. For some kick, add chopped jalapeno pepper.

More Salad Recipes

Looking for more salad inspiration? Here are a few more ideas-none of them green! Salad can be so much more than leafy greens. Be sure to check out the full Salads Recipe Index for even more fresh, creative options.

Did You Make This Recipe?

If you make this white bean 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

Updated 8-12-19

Burrata Caprese with Fresh Tomatoes

08/03/2024 by Sally Cameron 3 Comments

For a terrific spin on a classic Caprese Salad, swap the mozzarella cheese for creamy Burrata cheese and you've got a delicious Burrata Caprese. All it needs is fresh basil leaves and a drizzle of good extra virgin olive oil and you're set. Simply slice, arrange, and enjoy. Don't miss out on making this Burrata Caprese before summer (and peak tomato season) fades away.

A white oval platter of colorful sliced heirloom tomatoes with burrata cheese and basil leaves and crostini.

My husband loves burrata so much I tease him it's his middle, so this burrata caprese is a summer favorite recipe. Burrata is a heavenly, gooey delight, and making this style Caprese salad is so simple. No cooking, just slicing fresh tomatoes, arranging and garnishing. It's the perfect example of the power of simplicity, allowing great ingredients to shine.

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Why You'll Like This Recipe

A simple recipe with simple ingredients.
Makes beautiful use of fresh summer tomatoes and delicious Italian Burrata cheese.
A great side dish for summer fare like grilled meats.
It's the perfect summer salad.

For an appetizer style Caprese on a stick, try this recipe. It's great for entertaining and easily made ahead.

Burrata Caprese Ingredients

Ingredients for a Caprese salad, colorful tomatoes, olive oil, basil leaves, burrata cheese, balsamic.

Cheese: With a creamy center, burrata comes in a container with liquid to keep it moist as it's fragile and perishable compared to mozzarella cheese.
Tomatoes: Use whatever you prefer, whether heirloom tomatoes, cherry tomatoes or grape tomatoes, Roma tomatoes, or even a combination of the two. Choose what looks best. A blend of colorful tomatoes give it great eye appeal.
Fresh herbs: Fresh fragrant basil leaves are a must! Baby leaves can be scattered over the Burrata Caprese without chopping. Larger leaves can be rolled lengthwise like a cigar and sliced thin crosswise.
Oil: Here's the perfect place to break out your best olive oil to drizzle over the top. Here's the California extra virgin olive oil I buy (not an affiliate code).
Bread: This Caprese works beautifully with or without bread. If you want to serve it with bread, slices of grilled or toasted baguette are perfect to smear with Burrata and layer with tomatoes and basil. How to make crostini is below.
Balsamic: Use either good balsamic vinegar or a balsamic glaze, sometimes called a syrup or reduction. Here's my homemade Balsamic Glaze recipe. (optional).

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

For another super tomato recipe, check out these roasted cherry tomatoes. Use a variety of colors, like the reds and sweet sun golds.

Chef's Note: So what is Burrata? It's a soft Italian cheese that has a mozzarella shell filled with cream and mozzarella curds. Find it in the cheese section in a carton. Balls usually are 4 ounces and often come 2 to a package. While the official package serving is 1 ounce of cheese (not in my house), I figure 2 ounces minimum of burrata per person. Drain the liquid before using. It's best to buy only what you will use as Burrata is perishable. Once you cut into it, use it right away or within 1-2 days tops.

Substitutions and Variations

Swap the tomatoes for ripe summer peaches or other stone fruit.
Try a high quality flavored extra virgin olive oil such as lemon or basil olive oil.
If you can't get Burrata, look for buffalo milk mozzarella or other fresh mozzarella cheese.
Serve with arugula leaves or try adding Prosciutto. The salty flavor is nice against the sweet tomatoes.

Recipe Instructions

Making a Burrata Caprese is just slicing and assembly. What could be easier?

White cutting board on a marble counter with slices of colorful large tomatoes and a knife.

Step 1: Slice tomatoes. If you're using heirloom tomatoes, slice them crosswise. If using cherry tomatoes, halve or quarter them depending on their size.
Step 2: Layer tomatoes on a large plate, platter with a slightly rimmed edge to catch all of the juicy goodness.
Step 3: Drain liquid from the Burrata and place in the center of the tomatoes. You can leave them whole for presentation and lightly score the ball of burrata with a sharp knife, or gently tear them apart to get things started.
Step 4: Drizzle the tomatoes and cheese with olive oil and scatter basil leaves over the top. For larger leaves, roll them together lengthwise into a cigar then slice crosswise into thin ribbons (called chiffonade).

For another terrific tomato recipe, try this smoked salsa made on a pellet grill.

Chef's tip: How to easily slice tomatoes? Use a serrated knife. A serrated bread knife is too long and unwieldy, but you can get inexpensive smaller serrated knives sometimes called tomato knives. They make it easy to slice tomatoes and are a terrific tool to add to your collection.

Serving Suggestions

Traditionally a Caprese has basil leaves tucked between the layers of tomatoes and cheese and is dressed with good olive oil. Another serving option, add a drizzle of good quality balsamic vinegar or a balsamic glaze.

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

For a dinner party or summer entertaining, serve Burrata Caprese with a basket of crusty bread or toasted crostini.

Because we love basil, sometimes I dress it with a fresh basil pesto vinaigrette. Stir a tablespoon or two of classic basil pesto into olive oil, liquifying the pesto, and you get a fragrant emerald green dressing.

Chef' tip: For serving I like to sprinkle the top with a coarse kosher salt or a flaky sea salt. When you bite into the larger salt crystal, the crunch is nice against the creamy texture of the fresh burrata cheese and the juicy tomatoes.

Plate of red, yellow and burgundy tomatoes with burrata and basil.

Recipe FAQs

What kind of tomatoes are best for Caprese Salad?

Whatever is best at the market. Mid to late summer is when you'll find the best tomatoes. Colorful heirloom tomatoes, Roma tomatoes, cherry tomatoes, grape tomatoes, beefsteak tomatoes, all work. Use one type or combine them on your serving platter.

Can I make Caprese Salad ahead of time?

A Caprese Salad or a Burrata Caprese is best made right before serving. To save a little time, slice the tomatoes and lay them out on a parchment or plastic film lined rimmed baking sheet, wrap and refrigerate until serving time. If using mozzarella cheese, slice it ahead of time as well like the tomatoes and refrigerate until time for assembly. If using burrata cheese, don't drain it until your tomatoes are assembled, then add the Burrata and basil leaves.

Is Burrata Caprese Salad served cold or at room temperature?

It's best served at room temperature as cold dulls the tastes of the sweet ripe tomatoes and creamy burrata cheese. If you've pre-sliced the tomatoes and refrigerated them, get them out of the cold and let them come closer to room temperature for full enjoyment.

More Summer Seasonal Recipes

Summer is the best time for not only sweet tomatoes, but corn, watermelon, cucumbers and more, so take advantage of what's best and enjoy it while it's in season.

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

📖 Recipe

Burrata Caprese Salad

Sally Cameron

Choose the best fresh ripe tomatoes you can find. If you can't get burrata cheese, substitute buffalo milk mozzarella, or good mozzarella. Skip the hard rubbery balls. Serve as a delightful starter, side dish, or even a light lunch with some fresh bread and prosciutto.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10

Cook Time 0

Total Time 10

Course Appetizer, Salad

Cuisine Italian

Servings

Calories 237 kcal

Ingredients

▢ 4 large fresh tomatoes heirloom, Roma, beefsteak
▢ 8 ounces burrata cheese or buffalo milk mozzarella
▢ ¾ ounce fresh basil leaves or half a bunch.
▢ 2 tablespoons extra virgin olive oil
▢ ¼ teaspoon sea salt crunchy kosher salt is nice
▢ ¼ teaspoon ground black pepper
▢ 1-2 tablespoons Balsamic vinegar, glaze, or syrup optional

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Instructions

Burrata caprese

Slice tomatoes about ¼″ thick and place on a platter or plate. Place the burrata in the center of the tomatoes. Leave whole or score into quarters and let it start to slide apart. Tuck fresh basil leaves in here and there or scatter them over the top.
Optional basil vinaigrette
For dressing, stir together the basil pesto and olive oil until it's a thin dressing. Drizzle over the salad and season with salt and pepper.

Notes

Substitutions and Variations

Swap the tomatoes for ripe summer peaches or nectarines
Drizzle the top with good Balsamic vinegar or a homemade Balsamic Glaze.
Try a high quality flavored extra virgin olive oil such as lemon or basil olive oil
If you can't get Burrata cheese, look for buffalo milk mozzarella. And if you can't find that, get the best mozzarella available
For salad greens, add arugula.
For a little protein, serve slices of prosciutto, rolled or ruffled, alongside.

For instructions on how to make my golden, garlic crostini, please see the post.

Nutrition

Calories: 237kcalCarbohydrates: 7gProtein: 11gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 155mgPotassium: 436mgFiber: 2gSugar: 5gVitamin A: 1966IUVitamin C: 25mgCalcium: 321mgIron: 1mg

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Grilled Shrimp Wrapped with Prosciutto

08/29/2011 by Sally Cameron 5 Comments

Now that my Tuscan Blue rosemary bushes are big, I trim long sprigs and soak them in water to use for skewers of grilled shrimp wrapped with prosciutto. A perfect alfresco Mediterranean dinner as summer nears the end.

rosemary grilled shrimp with prosciutto — Rosemary grilled shrimp with prosciutto

Long associated with Mediterranean cuisine, the strong, piney fragrance of rosemary is unmistakable. It grows everywhere in California. Besides being great for landscaping (because its drought tolerant), it smells wonderful in the yard and is always ready for culinary needs.

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Ingredient Tips

Buy large shrimp, the 13-15 size if possible. You need 4-6 ounces of Prosciutto, and slice the strips in half lengthwise to wrap the shrimp. The quick marinade is just olive oil, lemon juice and herbs.

Instructions

Marinate the cleaned and shelled shrimp for about 30 minutes at room temperature, then skewer, wrap with Prosciutto and grill for about 5-6 minutes. Easy, simple, and totally delicious.

Rosemary Skewers

For the rosemary skewers I cut sturdy pieces about 14″ in length. If you don't grow it, find a neighbor who does. Soak the springs in cold water to cover for 30 minutes. With your fingers, strip off the bottom three quarters of the leaves.

This becomes the skewer. If the top green part gets a bit charred during grilling, stick a small sprig of fresh green rosemary in the top at serving.

If all you can find is short sprigs at the grocery store they work great as an appetizer too. I discovered that the rosemary did not give the dish as much flavor as I expected, but it looked terrific and smelled lovey.

Use Bamboo or Metal

Of course this works with bamboo and metal skewers. The rosemary is more for presentation. Do what is easiest for you.

Serving Ideas

Serve the skewers on a bed of wild and brown rice or quinoa dressed with a little olive oil and some fresh herbs and you have a fast, easy and healthy dinner. Sometimes I brush the shrimp with a little maple syrup before grilling for extra flavor.

For a low carb options, make cauliflower puree. Add a big green salad with some goat cheese crumbles, tomatoes or whatever "goodies" you like on a salad.

Leftovers

Save an extra grilled shrimp and refrigerate until the next day. Add to a salad for lunch cold.

📖 Recipe

Baked Halibut with Roasted Cherry Tomatoes

04/12/2011 by Sally Cameron 11 Comments

Mild flavored and pearly white, there is nothing like fresh baked halibut. I'm always happy when spring arrives and halibut comes into season. With a container of cherry tomatoes left over from a catered dinner the night before, I had my inspiration for my halibut with roasted cherry tomatoes. An easy, healthy, delicious dinner.

While fresh halibut is pricey, I keep the portions just right and know that's it's cheaper than going to a restaurant for a nice dinner. The roasted cherry tomatoes make a terrific savory accompaniment and any leftover tomatoes are terrific.

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Why You'll Love Baked Halibut

Makes great use of seasonal ingredients.
Make tomatoes ahead of time for a faster dinner.
The flavors are absolutely delicious.

Ingredients You'll Need

For baked halibut

Fresh halibut: depending on the thickness (or thinness) of your halibut filets, the method can be adjusted.
Olive oil: Halibut is very lean, needs some fat and the flavor of olive oil is beautiful
Lemon: Fresh lemon wedges are a nice garnish to squeeze over the top.

For roasted cherry tomatoes

Tomatoes: Get cherry tomatoes or grape tomatoes, either all red or in a combination of colors.
Olive oil: To toss the tomatoes in for roasting
Garlic: Use fresh, finely chopped cloves. Zesting with a microplane is easy and fast.
Herbs: For this recipe, fresh thyme is best.

Substitutions and Variations

If you can't get fresh thyme, use fresh rosemary.
To use dried thyme or Herbs de Provence, mix the olive oil with the dried herbs and give them a little time to rehydrate to allow the flavors to bloom.

Recipe Instructions

Start with the tomatoes

Toss halved tomatoes with a generous tablespoon of fresh chopped thyme leaves, a couple cloves of finely minced or zested fresh garlic, olive oil, salt and pepper and roast them until they're shriveled and browning a bit at the edges.

Roasting tomatoes develops an amazing flavor as their sweetness concentrates and the fresh thyme is a great compliment.

How to Buy Fish

When you buy fresh halibut figure 4-6 ounces per person. That's not only portion control, but budget control. The filet I purchased was very thick; two inches to be exact. Most halibut is not this thick, but if you find it, it's terrific. Thinner filets work just fine. Be aware they will bake faster.

Baked Halibut: Different Methods

Searing halibut on the stovetop then quickly finishing in a hot oven is a restaurant trick. The whole process takes about 10 minutes in total, but you can vary it for the halibut you have.

In the winter when I can only get thinner local halibut filets, I still make this by reducing the cooking time. For thin filets it might take just a minute or two in the oven or you might even be able to cook it just on the stove top. Fresh cod filets work too. Get what fish looks good in your local area.

For thinner filets there are two options: 1) bake in the oven with no searing, skipping the browned crust, or 2) searing then turning and finishing in the pan, stovetop. In that case what I do is splash in a little white wine, cover immediately, and finish for a few minutes.

All cooking methods are delicious, so use what works best for the halibut you buy.

How to Bake Halibut: Sear and Roast

Season fish with salt, pepper, and granulated garlic. Heat a non-stick pan over medium heat and drizzle in a little olive oil. When the oil is hot but not smoking, place the halibut filets in the pan presentation side (or top side) down. The fish should sizzle when it hits the hot pan.

Allow the halibut to sear for about three minutes, until it has a golden crust when you peak underneath. Carefully turn the fish over and sear for one minute longer.

Place halibut on a parchment or foil lined rimmed baking sheet and roast at 425°F for approximately 6 minutes, depending on the thickness of the fish. If the filets are thinner they will roast more quickly so adjust your timing down.

How to Know When the Fish is Done

Your halibut should still be moist and barely translucent in the center, not dry and flaky. Don't over cook it to keep it moist. If your are not sure, use a digital thermometer. The fish should reach 140°F - 145°F in the center. It will feel firm but still have just a little give.

Without a digital thermometer, do this. Test if your fish is done is by using a thin metal skewer or cake tester tool. Place it in the middle of the filet for a 5 seconds and remove it. Hold it close to your upper lip or inner wrist to feel the heat. Sounds crazy but it works. If the center is warm, not hot, the fish should be ready.

Finish and Serve

To serve, drizzle with a little finishing olive oil and a squeeze of lemon, then spoon on the tomatoes. Garnish with chopped parsley, thyme or chives if desired.

📖 Recipe

Sesame Crusted Salmon

08/08/2011 by Sally Cameron 19 Comments

Many people enjoy salmon but shy away from cooking it at home. This easy, Asian-inspired sesame crusted salmon is here to change that. Coated with black and white sesame seeds for a beautiful, flavorful crust, it's perfect served warm over tender asparagus or chilled atop crisp salad greens. Whether for a quick weeknight dinner or effortless entertaining, this dish is sure to become a go-to favorite!

Closeup of a salmon filet with a black and white sesame crust on asparagus spears.

Salmon has so much to offer, from its vibrant color to its impressive health benefits, thanks to Omega-3 fatty acids. Not only is it visually stunning, but it's also a delicious and nutritious choice. Topped with sesame seeds for a satisfying crunch, sesame crusted salmon is a simple dish sure to be a hit with family and friends!

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Recipe Ingredients

Salmon: 4-6 ounce salmon filets .
Oils: Sesame oil (regular or toasted), both are great for an Asian flavor profile.
Sesame seeds: Find sesame seeds in the Asian aisle of your grocer or sometimes in the spice aisle. Look for a black and white blend called "tuxedo mix" or buy the two colors and mix yourself.

Please see the recipe card for measurements.

For another easy, delicious salmon recipe ready in just minutes, try this steamed salmon.

Chef's Tip: Store sesame seeds in the refrigerator as they go rancid (spoil) if not stored properly due to their high oil content.

Recipe Instructions

Salmon crusted salmon can be cooked with skin on or off. If you want to skin it, here is how to skin salmon filets. You'll need a non-stick pan for this recipe.

How to Skin Salmon Filets

Skinning the salmon is optional. If you like the skin, leave it on.

Step 1: To remove the skin you will need a very sharp, thin, flexible knife (a filet knife or boning knife). Hold the edge of the salmon skin flat on your cutting board and slide your knife between the skin and flesh, angling the knife blade down just slightly. Slice completely under the flesh while holding the skin tight. It should come off in one clean piece.

Turn the salmon over and discard the skin.

Showing how to trim the purple bloodline from the underside of salmon.

How to Trim Salmon Filets

Step 2: This step is also optional. Trim off any dark purple flesh. This is the bloodline and it can be very strong in flavor. Some people don't mind it. I prefer to trim it off. Be careful to trim just the dark purple areas so you don't waste any of the salmon.

Discard the bloodline, or if you have pets, cook it briefly for them in a non-stick pan. They'll love it as a healthy treat mixed into their food.

Step 3: Turn the filet over and portion into two pieces if needed, either across the width or length depending on what you have.

Step 4: Run your fingers over the filet sides for pin bones. Use tweezers or small pliers to remove them.

Trimming a salmon filet and cutting into portions for cooking.

Make the Sesame Crust

When your salmon filets are trimmed and ready:

Step 1: Brush the tops of the filets with a few drops of sesame or coconut oil and season the salmon with salt and pepper.

Step 2: Place filets presentation side (top side) down on a plate of the mixed sesame seeds and press to coat.

Step 3: Turn filets over and set aside to cook.

Bright orange raw salmon on a plate fo black and white sesame seeds. — Step 2

Coating bright orange salmon filets with sesame seeds for a crusted top. — Step 2

How to Cook Salmon Filets

Step 4: Heat 2 teaspoons of sesame or coconut oil in non-stick frying pan or skillet over medium heat. Carefully place fillets in the pan sesame seed side down. Don't move the fillets until a crust forms and the sesame seeds are looking golden.

Carefully turn the fillets over, turn down the heat to low, cover, and allow the salmon to finish cooking until it's barely translucent in the center. Cooking time will depend on the thickness of your salmon filets, but it won't take long.

Cook until an instant-read thermometer reads between 140°F - 145°F degrees. Sesame crusted salmon is ready to serve.

How to Buy Salmon

Fresh salmon should be moist, firm and have an ocean smell, not fishy or strong. The flesh should not be coming apart or tearing. In hot weather, ask the fish counter to package your salmon in a small bag of ice to transport it home and keep it fresh.

Chef's Tip: Although many stores offer salmon, I drive a little further and pay a little more to get what I know is quality. The best choice continues to be fresh, wild King salmon from Alaska or California. When it's out of season check this salmon buying guide for the best options. Farmed salmon is getting better and is more available and affordable, but refer to the guide.

For another great salmon recipe try this Raspberry Balsamic Salmon.

📖 Recipe

California Shrimp Louie Salad

05/06/2012 by Sally Cameron 11 Comments

Love big main course salads? Then you'll love this shrimp louie salad. It's a classic salad from California with crisp Romaine leaves, cucumbers, tomatoes, avocado, and hard boiled eggs with a terrific creamy dressing. It's a great entree salad for lunch or dinner and one salad you'll be eating all summer long. Gather your ingredients the day before, hard boil a few eggs, make the dressing and you're practically ready. Cook shrimp or use already cooked shrimp to make it easy.

Shrimp Louis salad with vegetables and lettuce.

She taught me to scramble eggs, make perfect white sauce, and chicken soup. How I miss being in the kitchen with my mom. In her memory, I recreated her favorite shrimp louie salad for Mother's Day.

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Shrimp Louie Salad Recipe Highlights

A shrimp louie salad is a terrific entree salad for a high protein lunch or dinner.
Components are easily made ahead and either cooked or purchased.
The dressing works for more than just this salad.

Recipe Ingredients

Often done with pricey Dungeness crab, bay shrimp is an economical option for this salad. Cooked bay shrimp are available at most seafood counters and markets. They also come cooked and frozen, ready to go by quick thawing under cold water. If you can't find bay shrimp, use small cooked and shelled shrimp.

Shrimp Louie Salad

Lettuce: Hearts of romaine lettuce or romaine are what to buy.
Shrimp: Already cooked bay shrimp are both tasty and economical. Find that at many seafood counters or frozen, or buy the smallest cooked shrimp that you can.
Eggs: Buy fresh raw eggs and hard boil them. For perfect easy peel hardboiled eggs follow these directions.
Tomatoes: Buy either sweet grape tomatoes or Roma tomatoes.
Avocado: Optional but a terrific addition to a shrimp louie salad.
Cucumber: Use either an English cucumber or Persian cucumbers.
Asparagus: Another optional but delicious addition.
Lemon: Serve wedges with the salad for a fresh zing of flavor.

Louie Salad Dressing

Mayonnaise: Use a light, clean flavored mayonnaise. This is my favorite mayo.
Ketchup: Read labels and watch the unhealthy ingredients. Look for unsweetened ketchup.
Celery: For a little crunch and texture. Optional.
Garlic: Either a fresh garlic clove or garlic paste in a tube.
Lemon: You need lemon juice to bring the acid and freshness.
Hot sauce: Your favorite hot sauce, try Frank's original, Sriracha or Tabasco. Horseradish provides a nice kick too. If you like the heat, use a little of both.
Milk: To thin the louie dressing if needed.
Onion: Use either chives or scallions (traditional).

Baskets full of grape and cherry tomatoes and grape tomatoes.

Recipe Instructions

Step 1: Start by making the dressing. Add all of the ingredients to a small bowl and whisk until smooth. If you are making quantity (alway good to have leftover dressing), use a blender.

This dressing is so good that while I was shooting the photo I couldn't stop dipping cucumber slices in it and eating them, so it works as a good dip for raw veggies too.

Step 2: Start by hard boiling the eggs. Here are my directions for easy peel eggs. You can make them 2-3 days ahead of time and refrigerated. When eggs are done and ice cold, peel.

Step 3: While eggs are hard boiling, get the lettuce leaves, tomatoes, cucumbers, and asparagus (if using) ready. Slice the avocado right before serving.

Step 4: When all ingredients are ready, assemble the shrimp louie salad, add the shrimp, and serve dressing on the side.

Serving Suggestions

Shrimp louie salad is a meal unto itself. If you'd like, serve with a crusty roll, garlic toast, crackers, or crostini. The classic San Francisco thing would be a slice of real California sourdough bread. If course, there is always dessert!

Recipe FAQs

How do you cook the shrimp for the salad?

For a shrimp louie salad, most seafood counters sell pre-cooked shrimp, from tiny bay shrimp (perfect for a shrimp louie salad) to larger sizes to make it easy for you. To cook your own, buy whatever size shrimp you prefer and either broil, poach, or even grill the shrimp. Buy cleaned and shelled shrimp or clean and peel them yourself to save money.

More Terrific Fresh Salad Recipes

Salads are so wonderful, variable, and flavor-filled. There are so many ways to make them!

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Tabouli Salad Recipe (Tabbouleh)

09/01/2023 by Sally Cameron 4 Comments

What is tabouli? It's a classic Mediterranean parsley salad with refreshing mint, sweet tomatoes, and green onions dressed with a simple olive oil lemon dressing. I make tabouli with quinoa instead of traditional bulgur wheat for a twist and to make it gluten-free. It's an easy healthy dish that can be made ahead and served chilled, perfect for summertime. Don't be stumped by the multiple spellings; tabouli, tabouleh, tabbouleh, or taboula. They are all the same sensational dish.

A bowl of tabouli with lots of green parsley, mint, tomatoes, quinoa, and pine nuts.

One of my favorite things to make in summer is this easy tabbouleh recipe: a refreshing Lebanese salad with lots of fresh parsley. Lots! Forget about a sprig of parsley as a tossed aside garnish. Here finely chopped parsley is the main ingredient.

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Why You'll Like This Recipe

Many pairing possibilities with chicken, meat, fish and seafood.
A fresh salad with a handful of ingredients.
Make it ahead without dressing and dress at serving time.

For another terrific parsley recipe try this mushroom and parsley pasta sauce. It's hearty and delicious, tasting meaty but no meat.

Recipe Ingredients

I've taken a little leeway with a traditional tabouli recipe to make it work for my family, using quinoa, adding cucumbers, and using red and green onion for color. Greek feta cheese is a nice add too, but omit it for a vegan tabouli salad.

Tabouli

Fresh herbs: Fresh parsley, either curly parsley or flat leaf parsley. I use flat leaf parsley because I grow it. Both work. You also need fresh mint leaves.
Grain: Instead of fine bulgur wheat I use quinoa for a twist and to make it gluten-free. Use either tri-color or white quinoa.
Cucumbers: Choose either Persian cucumbers or an English cucumber (aka hothouse cucumber). Be sure they are fresh, firm, and a nice deep green color.
Tomatoes: Roma tomatoes work best as they are meatier but use whatever is best at the market.
Onion: Red onion adds nice color but green onion is traditional. You can even use both.

Lemon Vinaigrette

Olive oil: Use a good extra virgin olive oil. Lemon olive oil works too.
Lemon juice: Fresh squeezed here is best. Lime juice or a combination works too.
Garlic: Fresh garlic cloves for the best flavor and pungency.

Please see the recipe card for measurements and quantities.

Chef's tip on parsley: What kind of parsley is best for authentic tabbouleh? With a milder flavor and fluffier texture, curly parsley is traditional for tabouli. Flat-leaf parsley has bigger flavor and a softer texture than curly parsley. You can use either.

Substitutions and Variations

For grain options, use fine wheat bulgur, couscous (wheat), or millet (gluten-free).
A little cubed or crumbled feta cheese or goat cheese is a nice addition.
Want a little more texture and protein? Add canned rinsed and drained garbanzo beans.
Add pine nuts for their buttery crunch, often used in Mediterranean cuisine.
Diced avocado is terrific too (my lunch today).

Chef's Tip on Herbs: Dry herbs chop much better than wet ones. Wash your herbs ahead of time then spin them dry in a salad spinner. Allow them to dry completely on a kitchen towel on the counter. Chop either by hand with a sharp knife or in a food processor. The trick to chopping the parsley in a food processor is 1) dry herbs 2) drop herbs in while the processor is running through center the feed tube.

Recipe Instructions

You can cook the quinoa and chop all of your veggies a day ahead of time and keep them separated in airtight containers without dressing. Combine and add dressing at the time of serving.

Rinsing tri-color quinoa in a sieve with a sprayer. — **Step 1: Rinse quinoa well in a sieve with cold water. Do not skip this step.**

Cooking quinoa in a pot on the stovetop. — **Step 2: Cook the quinoa for 15 minutes. See package directions.**

Quinoa cooling after cooking spread on a sheet tray. — **Step 3: Spread quinoa on a flat baking sheet to cool quickly and stay fluffy.**

Separating the parsley leaves from the stems on a cutting board. — **Step 4: Separate parsley leaves from the stems.**

Chopped green parsley in the bowl of a food processor. — **Step 5: Drop the parsley leaves into the food processor feed tube *while running* to chop fine, or chop by hand.**

How to dice tomatoes, on a cutting board. — **Step 6: Seed and dice your tomatoes. For how to dice tomatoes, see below.**

Chopping cucumbers on a cutting board. — **Step 7: Seed and chop cucumbers.**

Whisking golden colored vinaigrette in a glass measuring cup. — **Step 8: Whisk or shake the vinaigrette together.**

A close up of tabouli salad in a white bowl. — **Step 9: Gently mix everything together in a large bowl. Toss with a little dressing and serve additional dressing on the side.**

How to Dice Tomatoes Perfectly

If you want nice diced tomatoes, follow my photos. It's good practice and knife work. Why do this? It keeps the tabouli drier and fluffy versus getting soggy from extra tomato juice. Same for the cucumbers.

Four steps for how to dice tomatoes, on a walnut cutting board.

First slice a little bit off the top.
Slice them in half lengthwise, then in half again for quarters
Holding the knife parallel to the cutting board, slice out the juicy seedy centers.
Cut each quarter into long thin slices.
Chop each piece into a nice dice.

Cut the cucumbers the same way. Quarter them, slice out the center seedy part, slice into long pieces, the chop into a nice small dice.

Serving Suggestions

Tabouli is nice at room temperature or chilled. Serve it alone or with grilled meat or chicken, fish or shellfish, like these grilled scallops (with or without the prosciutto). This grilled lemon chicken breast recipe is perfect with tabouli and compliments the lemon flavor.

Save leftover tabouli in an airtight container. It keeps 3-4 days in the refrigerator.

Recipe FAQs

What are some tips for making the best tabouli?

To make the best tabouli wash and dry your herbs well, them chop them fine. Use either a sharp chef's knife and chop by hand or drop dry herbs through the feed tube of a running food processor. Dice tomatoes small and onion fine, either red or green onions. Choose either fine bulgur for a traditional tabouli or use quinoa for a twist and make it gluten-free. Dress with a simple lemon and olive oil vinaigrette just before or at serving.

Is tabouli a complete meal or a side dish?

Tabouli is generally a side dish, but you can make it a complete meal. Add cooked garbanzo beans for a vegan tabouli or top with sliced or diced chicken, fish or shellfish such as grilled shrimp. Adding feta cheese and pine nuts also adds protein if that is your goal.

Can I substitute quinoa for bulgur in tabouli?

Yes, quinoa is a terrific substitution for bulgur in tabouli. If you don't eat wheat, quinoa is gluten-free, plus it's light a fluffy

More Terrific Salad Recipes

If you need more salad ideas, from leafy green salads to vegetable salads or this Mediterranean potato salad, check out the salad recipes category page for more inspiration.

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How to Cut Watermelon Tutorial (3 ways)

08/04/2023 by Sally Cameron 8 Comments

Fresh watermelon is the perfect hot summer day summer refresher since they are more than 90% water. The challenge is they are heavy, round, and awkward to cut, unless you know how. Let me show you how to cut watermelon step-by-step for watermelon cubes, triangle-shaped slices, and watermelon sticks while summer watermelon is still plentiful.

A bowl of red watermelon cubes and a platter of slices.

The best way to cut a watermelon requires a big sharp chef's knife to get through the hard rind and a large sturdy cutting board. A couple of tips make it easy and it's good knife skills practice. Don't let it daunt you. Try these 3 different ways at cutting watermelon and become a pro.

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Why You'll Like This Tutorial

Buy a whole watermelon and cut it whenever you want to enjoy it.
Learn the best way on how to cut watermelon into watermelon cubes of any size for snacking, adding to a salad, triangle wedges for a fruit platter, or into watermelon sticks.
Cutting your own watermelon is freshest and you get exactly what you want.

If you love watermelon, try this watermelon appetizer with goat cheese for a refreshing summer bite.

Recipe Ingredients

It's not a recipe, but an easy method. I prefer the mini seedless watermelons. They are usually in the 5-6 pound range. You can use the same method for cutting up whole watermelon of any size or even half watermelons cut by the market's produce department.

If you need help on how to pick a good watermelon, find tips towards the end of the post.

Recipe Instructions

How to cut watermelon. Start by placing a damp kitchen towel under your cutting board to prevent it from slipping and give it stability. Use a chef's knife or a long serrated slicer like this knife, or some people get an inexpensive watermelon knife.

A mini seedless watermelon on a cutting board. — **Step 1: Slice a thin piece off one end of the watermelon.**

Red seedless watermelon cut on half on a black cutting board. — **Step 2: Stand the watermelon on the flat surface for stability and cut it in half from top to bottom into two equal halves. Now decide whether you want watermelon cubes, slices, or sticks.**

How to Cut a Watermelon Into Cubes

Big slices of red watermelon on a black cutting board with knife. — **Step 1: Cut long, 1-inch slices top to bottom from a half.**

Cutting watermelon slices into cubes. — **Step 2: Trim the rind from the slices, then cut watermelon into a grid pattern for .**

Cutting Watermelon Slices or Wedges

Showing how to cut watermelon slices from a quarter melon. — **Step 1: Cut the watermelon halves in half again (into quarters) lengthwise, then slice crosswise into triangles or wedges.**

How to Cut Watermelon Sticks

Cutting a watermelon half crosswise into 1-inch slices. — **Step 1: Cut watermelon in half, lay the on the flat side and cut i-inch wide slices.**

Cutting watermelon sticks from half a watermelon. — **Step 2: Turn the sliced half and cut each slice into sticks. See note below.**

Red watermelon sticks on a black cutting board. — **Step 3: Cut watermelon sticks in the entire half.**

A white bowl of red watermelon sticks ready to serve. — **Step 4: Invert into a serving bowl. The rind serves as handles.**

Chef's note on cutting watermelon sticks. After cutting the half melon into 1-inch slices, turn the melon and cut the other direction. If it starts to fall apart, lay pieces flat and cut watermelon individually into sticks. That makes it easy. Reassemble if desired.

Serving Suggestions

Cut watermelon wedges or triangles for a party platter or fruit salads.
Use a melon baller to cut round watermelon balls for delicious fresh fruit kabobs (photo below). Toss extra melon into the blender for melon water.
Make a watermelon salad with feta and herbs. It's a refreshing and healthy combination.
Add to a watermelon to a tossed green salad.
Use a large cookie cutter for a prettier look on platters or salads.
Add frozen watermelon cubes to smoothies.
Puree in the blender, add lime juice, and you have Mexican watermelon water.
Make watermelon cucumber juice.
Perfect for a summer backyard barbecue and kid-friendly.
Freeze cubes (or extra watermelon) and blend for a watermelon slushie.

For reference, watermelons are about 70% flesh and 30% rind. A 5 pound mini watermelon serves approximately 8 people. Find great information on watermelons from this website.

Fruit kabobs with watermelon, cantaloupe, and honeydew melons.

How to Pick a Good Watermelon

What's the best method to choose a ripe juicy watermelon? Try these tips.

Shape: choose a firm watermelon with a regular, symmetrical shape, not misshapen or narrow at one end.
Choose one free of bruises, dents, or cuts. Minor scratches are normal.
Field ground spot: Overall rind color is not a very good indicator. Look for a creamy yellow to orange "field spot". This is where the melon sat on the ground as it grew soaking up the sun. Creamy yellow to orange means it grew longer and should be more ripe and sweet. Avoid melons that have no spot or where it's white or pale green. They are probably not as ripe or sweet and don't ripen more after harvesting.
Watermelon rind should be dull.
A watermelon should be heavy for its size, meaning it's juicy; they are mostly water. Pick up a few to compare and choose the heaviest one.
Tap or thump: If you are used to thumping as one of the indicators of a good watermelon, it should have a deep, hollow sound sound.

My favorite watermelons are seedless mini watermelons. They are easier to handle because of the small size. The rinds are usually thinner too, so easier to cut than a large watermelon.

How to Store Watermelon

Eat watermelon soon as possible for best flavor.

Wash watermelon with produce wash as soon as you get it home, then store in the refrigerator. Whole watermelon lasts about 2 weeks in the refrigerator uncut.
If you are enjoying watermelon within a day or two, it's fine on the kitchen counter at room temperature. Beyond that, refrigerate until you're ready to cut.
Refrigerate watermelon after cutting. It lasts 3-4 days in an airtight container. Wrap the cut side of larger pieces (like quarters or halves) in plastic wrap.
If you buy cut watermelon at the market, be sure it is fresh cut. Look for a date sticker or ask a produce person.

Recipe FAQs

Does watermelon have a low glycemic load?

If you are concerned about watermelon being high in sugar, consider this. If you look at the glycemic index (GI) of watermelon, it's listed high with a 76-80 score, meaning high sugar (1-100 scale). If you look at the glycemic load (GL) which is a 1-10 scale, it's only listed as 5.

Glycemic load gives you a more accurate picture of a food's (in this case the GL of watermelon) real-life impact on your blood sugar. Watermelon can be a sweet as well as nutritious part of your summer diet.

What is the easiest way to cut up a watermelon?

First slice a thin piece off of one end of the watermelon. This gives you stability for the rest of your cutting. Stand the watermelon on the flat end, then slice in half top to bottom. Now you have halves to slice into wedges, cubes, or sticks. A mini watermelon is easier to handle and cut the the full size ones.

How long can you keep sliced watermelon in the fridge?

Cut watermelon keeps 3-4 days well wrapped with plastic film if it's in halves or quarters. For wedges and cubes, store in an airtight container.

Can you eat watermelon seeds?

Yes, you can eat watermelon seeds. They are safe to eat and really nutritious. Black watermelon seeds are mature seeds. Plant them they will grow. The white seeds in seedless watermelons are immature seeds or pips. You can even roast the black seeds and snack on them, like you do with pumpkin seeds.

Are seedless watermelons natural?

Yes, seedless watermelons are natural. They are grown by cross-breeding kinds of watermelons and not by genetic modification. Seedless watermelons are non-GMO. And if you buy organic, it can't be bio-engineered.

More Summer Recipes Ideas

Try these summer recipes while seasonal produce is abundant.

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A white platter of watermelon slices and a bowl of cubes.

How to Cut Watermelon

Sally Cameron

How to Cut Watermelon (3 ways)

5 from 1 vote

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Prep Time 15

Total Time 15

Course Side Dish

Cuisine American

Servings

Calories 85 kcal

Equipment

▢
large knife
▢
Cutting board

Ingredients

▢ 5 pound seedless watermelon heavy for it's size or any size watermelon

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Instructions

For watermelon wedges, triangles, or slices

First trim one end of the watermelon.
Stand the watermelon on the flat end and cut in half top to bottom.
Lay the halves flat on the cutting board and cut in half lengthwise for quarters.
Cut wedges crosswise on the quarters.

For watermelon cubes

First trim one end of the watermelon.
Stand the watermelon on the flat end and cut in half top to bottom.
Cut the halves into 1-inch wide slices. Lay slices flat and trim off the rind. Then cut the flesh into a grid pattern and cubes of desired size. The tighter the grid, the smaller the pieces.

For watermelon sticks

Cut the watermelon in half across the center. Lay the half flat, flesh side down on the cutting board. Cut a 1-inch grid across the watermelon, then turn and cut the same grid the opposite direction. To serve, place the half flat on a platter or invert into a serving bowl. The green rind is the handle.

Notes

Wash watermelon with produce wash as soon as you get it home, then store in the refrigerator. Whole watermelon lasts about 2 weeks in the refrigerator uncut.

If you are enjoying watermelon within a day or two, it's fine on the kitchen counter at room temperature. Beyond that, refrigerate until you're ready to cut.

Refrigerate watermelon after cutting. It lasts 3-4 days in an airtight container. Wrap the cut side of larger pieces (like quarters or halves) in plastic wrap.

If you buy cut watermelon at the market, be sure it is fresh cut. Look for a date sticker or ask a produce person.

Nutrition

Calories: 85kcalCarbohydrates: 21gProtein: 2gFat: 0.4gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 3mgPotassium: 318mgFiber: 1gSugar: 18gVitamin A: 1613IUVitamin C: 23mgCalcium: 20mgIron: 1mg

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Fig Salad with Goat Cheese and Balsamic Vinaigrette

09/18/2012 by Sally Cameron 3 Comments

Fresh fig salad combines sweet, juicy figs with creamy goat cheese, crisp greens, and a honey balsamic vinaigrette for an easy summer salad full of flavor and texture. Ripe figs add natural sweetness and beautiful color, while tangy goat cheese and balsamic balance everything out. For even more flavor, brush the figs lightly with olive oil and give them a quick sear on a hot grill or grill pan to soften them slightly and bring out their caramelized edges.

Fig salad with grilled figs, salad greens, goat cheese, and balsamic dressing.

Figs have been cherished since ancient times-not just for their beauty, but for their nutrition. These little pear-shaped gems are naturally rich in fiber, vitamins, and minerals. While figs are wonderful eaten just as they are, a quick turn in a hot grill pan intensifies their natural sweetness and creates lightly caramelized edges, making them even more luscious and flavorful.

Fig Salad Recipe Snapshot

Seasonal treat - A great way to use fresh figs while they're in season.
Flavorful twist - Fresh figs are a nice change from the usual fruit in salads.
Flexible - Can't find fresh figs? Use dried.
Nutrient-rich - Figs are naturally high in fiber, vitamins, and minerals.

For another recipe using figs, try this easy goar cheese crostini appetizer.

Ingredients You'll Need

Fig salad

Figs - The star of the salad, get what look best at the grocery store, and not too soft.
Salad greens - Use your favorite soft lettuce such as red lettuce or peppery arugula. A spring blend is nice too.
Nuts - Chopped raw walnuts, toast for more flavor.
Cheese - A mild creamy goat cheese adds nice texture and flavor.
Dried cranberries - An optional dried fruit for their tart sweetness.

Honey balsamic vinaigrette

Oil - Use a good extra virgin olive oil.
Vinegar - For this it must be balsamic! Here's the balsamic vinegar I use.
Honey - For just a little sweetness. Make the vinaigrette without it and add if needed. It depends on the balsamic you are using.

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

Chef's tip on buying figs: Figs are fragile things, so plan to use them within a day or two of purchase. I buy them just barely squeezable to the touch, not too soft, with smooth skin, then refrigerate until I plan to use them. Let them warm up before adding to the salad for more flavor than when cold.

Substitutions and Variations

Cheese swap - Change up the cheese selction and try tangy Greek feta, blue cheese, or Gorgonzola cheese work well.
Vegan or dairy - Try a vegan cheese.

A plate of beautiful purple figs with a purple napkin under the plate on wood table.

How to Make a Fig Salad

When ready to make your salad, trim off the figs stem, cut them in half vertically, and brush with a little olive oil. Heat a grill pan over medium high heat and coat the grill pan with a little non-stick spray. Grill the figs, cut side down for 1-2 minutes. Remove them to a plate while you assemble your salad.

For the balsamic vinaigrette, whisk ingredients together in a bowl or make a large batch to use for the wekk in the blend. You can also shake in a jar with a tight lid.

Chef's Tip on varieties of figs: Different fig varieties bring their own personality to the plate. Black Mission figs are the most common-deep purple-black skin with rich, jammy sweetness. Brown Turkey figs are milder and less sweet, with a slightly earthier flavor and lighter brown-purple skin. Adriatic figs (often green with pink interiors) are very sweet and delicate, perfect for contrast in salads. Kadota figs are light green to yellow with a less sugary, more subtle flavor. All are delicious-choose what's ripe and available!

Two black mission fresh
figs on an old wooden cutting board, salad behind.

Serving Suggestions

Add a protein - Top with grilled chicken, seared steak, prosciutto, or even sliced roasted duck for a dinner-worthy salad.
Serve alongside - It pairs beautifully with a cheese and charcuterie board, crusty gluten-free bread, or a bowl of creamy soup.
Pack it for lunch - Keep dressing separate and toss when ready to eat-add nuts for crunch and staying power.

Recipe FAQs

What type of figs should I use?

Fresh figs are best, such as Black Mission, Brown Turkey, or Kadota. Dried figs can be used if fresh ones aren't available.

What dressing works best for a fig salad?

A balsamic vinaigrette is classic, but honey mustard or a citrus vinaigrette also pair beautifully.

What can I substitute for figs?

If figs aren't available, try fresh pears, fresh or dried apricots, or even dried figs for a similar flavor profile.

Should I grill the figs?

Grilling or roasting figs enhances their sweetness and adds a smoky depth, but it's optional. Use a grill pan or for a crowd on a outdoor grill, use a grill basket. Another option is broiling them cut side up dusted with a little sugar to caramelize them, but watch they don't burn.

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If you make this fig 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.

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How to Make Mexican Watermelon Water

07/07/2023 by Sally Cameron Leave a Comment

Cool, crisp, and naturally hydrating-this homemade watermelon water is the ultimate summer refreshment. Made in minutes with just a blender, it's a simple, sugar-free drink that tastes like summer in a glass. Perfect for hot days, backyard barbecues, picnics, and poolside sipping, it's a clean, delicious alternative to soda, sweetened iced tea, or sports drinks.

Beautiful bright red watermelon water with mint and lime in a clear glass.

Watermelon water has other names too, like watermelon juice. Since it's hails from Mexican cuisine, it's also called agua de sandia or watermelon agua fresca. Simply a refreshing drink of pureed watermelon with lime juice, water if desired, and optionally a little sweetener. Most of the time it's not needed.

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Why You'll Love Watermelon Water

Naturally hydrating and refreshing-a clean, healthy drink for hot days.
Quick and easy to make with just a blender-no juicer needed.
Perfect for summertime when watermelon is sweet, juicy, and in season.
Love WTRMLN WTR or Mela Water? Make your own at home and save money.

If you love summer melons, make these tasty little melon kabobs for snacks or a healthy dessert or these popular watermelon and goat cheese appetizers.

What You'll Need

Red mini watermelon and limes for making watermelon water juice.

Watermelon - Choose a ripe, red, seedless watermelon-often sold as a "mini watermelon." Look for tips below on how to pick a good one.
Sweetener (optional) - Most of the time, no sweetener is needed-a ripe watermelon is naturally sweet. Taste the juice first. If you'd like a little extra sweetness, try a touch of sugar, granular monk fruit, or a monk fruit-based simple syrup for a natural, no-sugar option.
Lime - Fresh lime juice adds brightness and balances the sweetness. Add to taste-start with a little and adjust.
Water (optional) - For a lighter drink, add still or sparkling water. Use filtered water if possible for the cleanest taste.

Please see the recipe card for quantities.

Substitutions and Variations

No limes? Use lemon juice instead-it turns into a refreshing watermelon lemonade.
Make it a cocktail. Add a splash of white tequila, vodka, or white rum for an easy summer sip.
Want a slushie? Briefly freeze the watermelon cubes, then blend for a frosty twist.
Strain or don't. Strain the blended mixture for a smoother, juice-like texture-or skip it for a rustic, fiber-rich drink.

Chef's Tip: How to buy a good watermelon? 1) The melon should feel heavy for it's size meaning it's juicy watermelon with a high water content 2) Look for a creamy yellow to orange field spot. It's where the melon sat on the ground soaking up the sun. Creamy yellow to orange means it grew longer and should be more ripe and sweet. 3) Choose one free of bruises or scars. Minor scratches are ok, and look for a uniform shape. And what about tapping or thumping? Some swear by thumping or tapping watermelon, but it's not always consistent. If you do thump it, it should have a deep sound (versus hollow) when tapped or thumped. Here's a good article on buying watermelons.

How to Make Watermelon Water

Cutting up a red watermelon into chunks on a black cutting board. — **Step 1: Chop the watermelon into chunks**

Top down view of bright red watermelon cubes in a blender. — **Step 2: Place cubes in the blender.**

Pureed watermelon in a blender for making juice. — **Step 3: Puree the watermelon.**

Watermelon pulp in a stainless steel strainer with a ladle. — **Step 4: Strain the watermelon puree (optional).**

A glass of bright red watermelon agua fresca with mint and ice.

Serving Suggestions

Serve chilled or over ice in a glass.
Add lime wedges on the side so guests can adjust the tartness to taste.
Garnish with fresh mint or a small wedge of watermelon for a pretty, summery touch (optional, but lovely).

🍧 Bonus Idea: Watermelon Popsicles

Pour the blended watermelon water into popsicle molds and freeze. They're light, hydrating, and perfect for hot summer days!

If you have an electric juicer, try this watermelon cucumber juice recipe.

A glass of beautiful red watermelon agua fresca with a lime slice for garnish on a basket tray.

How to Cut Up a Watermelon

Read this post with helpful photographs on how to cut up a watermelon.

Recipe FAQs

Is watermelon water good for you?

Watermelon water is a refreshing summer drink providing vitamins A, C and B6, the amino acid citrulline, plus natural electrolytes potassium and magnesium, important for muscle and nerve function. Possibly the best benefit of watermelon is a phytonutrient called lycopene. As an antioxidant, lycopene provides heart health bone health, and anti-inflammatory benefits in that beautiful red color and is linked to a reduced risk for cancer and age-related eye disorders.

What is watermelon water?

Watermelon water is basically what are called an aguas frescas or fresh waters in Spanish. It's traditional in Mexican cuisine and made with many fresh fruits. It's super refreshing. With fresh, ripe, seasonal fruit it's not needed. In some areas you'll see them sold by street vendors from carts.

Why is watermelon so hydrating?

Like cucumbers and other melons, watermelons are more than 90% water. Plus the natural minerals and sugar watermelon provides support hydration, perfect for a hot summer day. For more health benefits of watermelon here's a good article. Watermelon water can help with hydration.

Are there any specific brands of watermelon water that are recommended?

When your away from home and can't make it yourself, the brand wtrmln wtr has no additives. When home, homemade beats brands and it is so easy to make! When you make watermelon water at home, there are no artificial flavors, artificial colors, or added sugar often in grocery store watermelon water.

More Terrific Summer Refresher Recipes

To help you beat the summer heat, here are a few ideas for more delicious, refreshing summer recipes. Try the cold gazpacho if you've never made it!

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How to Make Watermelon Water

Sally Cameron

Watermelon juice mixed with lime and sparkling or still water makes a refreshing way to beat summer heat. Float a few lime slices in it for garnish with some fresh mint. Super hydrating and delicious. No added sugar or sweetening needed.

5 from 1 vote

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Prep Time 15

Cook Time 0

Total Time 15

Course Beverage, Juices

Cuisine American, Mexican

Servings Yield 48 ounces

Calories 73 kcal

Equipment

▢
blender
▢
Fine sieve

Ingredients

▢ 3 pounds seedless watermelon cubes from a 5 pound mini watermelon
▢ ¼-1/2 cup fresh squeezed lime juice 5-6 limes
▢ ½-1 cup filtered water still or sparking, optional

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Instructions

If starting with a whole watermelon versus already chopped cubes, wash watermelon rind well. Slice a little off one end and stand the watermelon on the flat end and cut in half. Lay the halves flat and cut into slices. Remove the rind. Puree in a blender. Strain and discard pulp for a smoother drink or leave it in. Add lime juice. Add still or sparkling water if desired. Garnish with mint and lime slices.

Notes

How to buy a good watermelon:

The melon should feel heavy for it's size meaning it's juicy watermelon with a high water content
Look for a creamy yellow to orange field spot. It's where the melon sat on the ground soaking up the sun. Creamy yellow to orange means it grew longer and should be more ripe and sweet.
Choose one free of bruises or scars. Minor scratches are ok
Look for a uniform shape.
And what about tapping or thumping? Some swear by the thumping method, but it's not always consistent. If you do thump it, it should have a deep sound (versus hollow).

If you need help on how cut up a watermelon, read this post with helpful photographs.

Nutrition

Serving: 8ounceCalories: 73kcalCarbohydrates: 19gProtein: 1gFat: 0.4gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 3mgPotassium: 278mgFiber: 1gSugar: 14gVitamin A: 1301IUVitamin C: 24mgCalcium: 19mgIron: 1mg

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Fresh Vegetable Spring Rolls with Peanut Sauce

07/30/2013 by Sally Cameron 2 Comments

Whether you call them vegetable spring rolls or summer rolls, these fresh little vegetable-filled rice paper wraps are perfect for hot summer days. Make them as appetizers, for snacking, or as a side dish to grilled seafood, chicken or meat. It's a fun way to get more fresh vegetables into your diet. Let me show you how, step-by-step.

These vegetable spring rolls are fresh, cool, and brightly colored from all of the crunchy raw veggies and herbs. Serve them with a creamy delicious peanut butter dipping sauce you'll really enjoy.

Vegetable Spring Rolls Recipe Snapshot

They work as a snack, appetizer, or side.
The fresh raw veggie filling makes them light and crunchy.
They're fun to make.

For another fresh cool summer appetizer, try these colorful summer fruit kabobs made with melon balls.

Ingredients You'll Need

Vegetable Spring Rolls

Rice paper wrappers: Either brown rice or white rice. Find them on the Asian asile of your market or in an Asian market.
Fresh vegetables: Zucchini, carrots, red or yellow bell pepper.
Sprouts: Use either sprouts or microgreens.
Cabbage: Adds nice color and crunch.
Fresh herbs: Use mint, basil, or cilantro
Lettuce: Red lettuce or a green leaf lettuce has good color and is soft for rolling.

Dipping Sauce

Hoisin sauce: Look for no high fructose corn syrup brand or do as I do and make homemade hoisin sauce.
Lime: Fresh lime juice gives the dipping sauce a nice tang and brightness..
Soy sauce: Use either tamari (gluten-free soy sauce), or soy sauce. Read labels and be sure to buy low sodium.
Ginger: Use either fresh, peeled ginger grated very fine, or the ginger puree in tubes or jars.
Peanut butter: Use creamy peanut butter and read the labels for no junk added.
Vinegar: Unseasoned rice vinegar or champagne vinegar.
Garlic: Use fresh or buy the puree in a tube (in the produce department).

Chef's tip: To achieve very fine ginger for dressing, sauces, and other recipes, use an inexpensive microplane zester or a handy tool like this ginger grater. They work with garlic too.

Substitutions and Variations

Many traditional recipes add small shrimp and rice vermicelli (bean thread) noodles. You can add small bites of whatever meat or seafood you like to vary the flavors, or keep them vegan.
For protein that's vegan, use tofu.
Swap the peanut butter for creamy almond butter, cashew butter.
For nut allergies, use creamy sunflower butter or tahini.
If available, layer in thin asparagus spears, raw or blanched.

Spring Rolls vs. Summer Rolls

Are these spring rolls or summer rolls? What's the difference? Commonly, even if incorrect, this recipe is actually summer rolls not spring rolls, but they are usually lumped into the same category. Generally speaking, here are a few differences between the two:

Spring rolls hail from Chinese cuisine and summer rolls from Vietnamese cuisine.
Spring rolls are usually fried (sometimes baked), while summer rolls are fresh and not fried.
Spring rolls are wrapped in a thin wheat flour wrapper while summer rolls are wrapped in rice paper (so naturally gluten-free).
Spring rolls are generally served hot while summer rolls are served chilled.
Fillings vary with spring rolls having cooked fillings with pork, shrimp, cabbage, carrots, and mushrooms, while summer rolls often include shrimp, pork, rice noodles, lettuce, herbs such as mint, cilantro, or basil, and sometimes carrots and cucumbers.
Summer rolls are generally considered a healthier option because they are not fried.
Wrapper, fillings, and cooking methods used vary depending on the regional culture, though they usually include vegetables.

Chef's tip: Another inexpensive little tool called a julienne peeler gives you perfect long, thin strips of carrot, zucchini, and bell pepper. So easy! Works well with cucumber too, which you could add.

How to Make Vegetable Spring Rolls

If you feel like you are all thumbs rolling your first vegetable spring rolls, don't give up. They are kind of sticky, but you will get the hang of it. If you mess up the first ones, dump out the filling and start over with a new wrapper. If your wrap tears, wrap it in a second rice paper. They are fun to make and delicious to eat.

Step-by-step photos of how to make spring rolls with rice paper and raw vegetable filing.

Step 1: Dip the wrappers in warm water briefly, just a few seconds to soften them. Use a wide shallow dish like a pie plate.

Step 2: Place rice paper wrapper on a cutting board. Working quickly, layer herbs and vegetables on the ⅓ closest to you, and start to roll. The wrapper will be sticky. Roll part of the way to the center, then fold sides in like you are rolling a burrito and finish the roll.

To make the dipping sauce, simply whisk all of the ingredients together until smooth in a small bowl.

Another good dipping sauce is hoisin. There are decent store brands available but you can also make homemade hoisin sauce (which is what I do) to control all of the ingredients and insure it's gluten-free.

Colorful vegetable summer rolls with a rainbow of colors in brown rice paper on a light green plate.

Serving Suggestions

After assembling, arrange the rolls in a single layer on a flat platter or rimmed baking sheet and cover with plastic film. Don't stack them as they can stick together, then tear when you try to take them apart.

To serve, slice the spring rolls in half, arrange them on a plate or platter, and serve with the dipping sauce.

Recipe FAQs

Are vegetable spring rolls healthy?

Vegetables spring rolls are healthy because they are filled with raw vegetables and fresh herbs, like cilantro, mint, and basil. Chervil is another nice herb if you can find it.

How do I prevent fresh spring rolls from sticking together?

To prevent spring rolls from sticking together, do not stack them on top of each other. If refrigerating before serving, lay them in a single flat layer on a plate or baking sheet. You can line the plate with a damp paper towel them cover the rolls in plastic film to prevent drying out.

What protein can I add to vegetable spring rolls?

If you want to add protein to vegetables spring rolls, try layering in either small shrimp or larger shrimp sliced in half lengthwise. Tofu is another good option. Also used is small bits of cooked pork or chicken.

Can I make vegetable spring rolls ahead of time?

Spring rolls are best freshly made, but you can make them a few hours ahead of time and refrigerate them in a single layer covered in plastic wrap. Made too far ahead, the rice paper gets kind of chewy and rubbery.

More Veggie-Focused Recipes

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📖 Recipe

Zucchini Casserole with Parmesan Crust

09/10/2013 by Sally Cameron 9 Comments

This zucchini casserole is pure summer comfort in under 30 minutes. Thinly sliced zucchini sauté briefly, then baked until bubbly and golden under a Parmesan-breadcrumb crust. It's light without being skimpy-no heavy eggs or cream-and perfect for pairing with grilled meats or enjoying as a warm, veggie-first side any night of the week.

Easy zucchini casserole with a golden cheesy crust in a white oval casserole.

While gardens and markets are overflowing with beautiful summer squash, this zucchini gratin is my favorite way to enjoy it-simple, fresh, and never heavy. Instead of burying the vegetables in cream, mayonnaise, or mounds of cheese, I keep it light so the zucchini flavor shines, finishing with just enough Parmesan and crisp gluten-free breadcrumbs for a satisfying crunch.

Zucchini Casserole Recipe Snapshot

Great for all of that summer zucchini.
Easy and quick recipe.
Nice summer side dish.

Here's another easy summer zucchini casserole with tomatoes and herbs.

Ingredients You'll Need

A counter full of green zucchini, parsley, garlic cloves, and shallots.

Oil: I prefer olive oil but a neutral healthy oil or avocado oil is good too.
Zucchini: Green zucchini is what I used the first time but you can mix yellow and green for more color.
Shallot: Petite member of the onion family with a lovely flavor, and a classic in French cooking.
Garlic: For that marvelous pungent flavor. Fresh is best, but the tube puree is good too (just read the label for additives).
Fresh herbs: Fresh parsley and fresh thyme leaves make a terrific combo.
Breadcrumbs: Either homemade toasted breadcrumbs or store-bought, and gluten -free if needed.
Parmesan: For a nice crisp, crunchy, crust.

Please see the recipe card for measurements.

Substitutions and Variations

Swap dried thyme for fresh if fresh is not available. Use ⅓ the amount.
Swap Pecorino Romano or Piave for the Parmesan cheese.
If you eat wheat, panko crumbs are a good substitution for regular toasted breadcrumbs.
Substitute chopped onion for the shallot.

For another summery side with zucchini, try this Mexican squash with the nice addition of corn. For a main dish zucchini recipe try this cheesy stuffed zucchini recipe called Zucchini Involtini.

How to Make a Zucchini Casserole

Trim off the ends, then cut zucchini in half lengthwise. Cut the halves into thin half moons about. Cook the zucchini quickly in a hot pan with olive oil for just a few minutes until it is starting to brown a bit at the edges.

Turn the heat down, add shallot and cook a minute or two, then add the garlic and cook for 30 seconds more. Stir in fresh herbs.

Pouring cooked zucchini into a shallow casserole dish for baking.

Pour zucchini into a shallow casserole baking dish that is broiler-safe. The one I use is an 8″x12″ oval baking dish and about 2 quarts. The key is to choose a shallow baking dish, no matter what shape, so everyone gets a good serving of the crunchy topping.

Homemade bread crumbs in container with a label.

Lightly oil the dish so nothing sticks. Pour in the zucchini, top with a combination of gluten-free (or wheat) breadcrumbs and Parmesan. Pop under a hot broiler for a minute or two until golden and enjoy!

The finished baked casserole with Parmesan crumb topping.

Serving Suggestions

Serve alongside of grilled meats in summertime or easy baked chicken breasts. Zucchini casserole is bets enjoyed the day of cooking as it will soften up (but it still taste good).

Looking for more zucchini recipes? Try this terrific zucchini muffins. Light, tender muffins great for breakfast or a snack.

Recipe FAQs

How long does it take to bake a zucchini casserole?

It depends on the ingredients. Some recipes that are heavy with eggs and cheese may take up to 45 minutes in the oven. Rather than baking, this recipe starts with a quick saute and finishes under the broiler for a crispy top crust. Faster and easier.

Can I make a zucchini casserole without eggs?

Yes, here is how you make a zucchini casserole without eggs. Chop zucchini into bite-sized pieces, saute until crisp-tender and add a little chopped shallot, pour into an oiled shallow casserole and top with a parmesan crumb topping, then broil until browned and crisp. No eggs needed! It's lighter, easier zucchini casserole.

What are some variations of zucchini casserole?

Variations on a zucchini casserole include adding different types of cheese, incorporating other vegetables like tomatoes or bell peppers, using different herbs and spices, or adding a protein such as cooked chicken, ground beef, or sausage.

More Summertime Side Dish Recipes

Looking for more super summer side dish recipes? Try these or take a look at this link for more summertime recipe ideas.

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📖 Recipe

Sweet Corn Succotash with Bacon

07/14/2023 by Sally Cameron 4 Comments

Sweet corn succotash with bacon is a colorful summer side dish made with fresh corn on the cob, sweet bell peppers, edamame or lima beans, and smoky bacon. It's ready in about 30 minutes, making it perfect for weeknight dinners, barbecues, and holiday cookouts. No fresh corn? Frozen corn works beautifully, and you can easily skip the bacon for a vegetarian or vegan succotash. There's no sufferin' succotash with this recipe!

A colorful bowl of sweet corn succotash with bacon, yellow, red and green in a white bowl.

Corn succotash has deep American roots, starting with Native American dishes made with corn and beans. Traditional versions often include corn, sweet peppers, and lima beans. In my version, I swap the limas for edamame and add fresh herbs and smoky bacon for extra flavor.

Corn Succotash Recipe Snapshot

Summer side dish - Colorful, fresh, and ready in about 30 minutes.
Easy to pair - Serve with chicken, fish, burgers, pork, or grilled meats.
Bacon or no bacon - Make it smoky with bacon, or skip it for a vegetarian version.
Flexible beans - Use traditional lima beans or edamame; frozen works fine.

If you like beans, try my quick three bean salad with Dijon vinaigrette. For more ways to use summer corn, try this creamy corn chowder with vegan and dairy-free options.

Ingredients You'll Need

Ingredients for sweet summer corn succotash.

Corn - Use fresh sweet corn on the cob in summer, or frozen corn kernels year-round.
Beans - Use traditional lima beans or edamame. Frozen works well and is easy to keep on hand. For edamame, buy shelled beans for the easiest prep.
Bell pepper - Sweet red bell pepper adds color, crunch, and flavor.
Jalapeño pepper - Adds a little flavor, heat, and color. Use a hotter pepper if you like more spice, or skip it.
Shallot - Adds mild onion flavor. Red onion works too.
Cooking fat - Use olive oil, avocado oil, or bacon drippings.
Garlic - Fresh garlic cloves give the best flavor.
Thyme - Use fresh thyme leaves, or one-third the amount of dried thyme.
Bacon - Optional, but it adds savory, salty, smoky flavor that pairs beautifully with sweet corn.

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

Substitutions and Variations

A good thing about this sweet corn succotash recipe is it's flexible, and the combination of vegetables can't be beat

Make it mild - If you are heat sensitive, skip the jalapeño or use mild green bell pepper or Anaheim chile pepper.
Change the herbs - Finish with fresh cilantro, Italian parsley, basil, or a little fresh oregano.
Soy-free option - Use lima beans, fava beans, or chopped cooked French green beans instead of edamame.
Make it heartier - Add cooked quinoa to turn it into a more substantial side dish or lunch.
Use grilled corn - For extra flavor, use grilled corn on the cob instead of boiled corn.

For more corn and quinoa ideas, try my corn and quinoa salad or this quinoa tabbouleh salad recipe with lots of fresh parsley.

Chef's Tip: Choosing produce. Choose organic corn, edamame, and bell peppers when possible. Conventionally grown corn and soybeans are often bioengineered, and bell peppers are commonly listed among higher-pesticide produce. Frozen organic corn, edamame, or lima beans are handy to keep in the freezer when fresh options aren't available.

How to Make Corn Succotash

Fill a large 5-6 quart pot ¾ full of water, add salt, and bring to a boil.

Cooking yellow corn on the cob in a pot of boiling water. — **Step 1: Cook corn in boiling water for 3 minutes. Remove and save water.**

Slicing cooked corn kernels off the cob for succotash. — **Step 2: Cut cobs in half, stand them on end, cut corn off of the cobs with a sharp knife.**

Cooking bright green edamame in boiling water. — **Step 3: In same water, cook edamame 4 minutes, drain and run cold water over pods, either shelled or not.**

Shelled edamame and spent pods in glass bowls. — **Step 4: Shell edamame, discard pods, add to corn.**

Cooking shallots and garlic in a saute pan. — **Step 5: Cook bacon, drain off most of the fat, cook shallot or onion, garlic. If no bacon, use olive oil.**

Sautéing red and green pepper in a saute pan. — **Step 6: Add red and green peppers to the pan, cooking until softened.**

Closeup of corn succotash with red and green peppers, edamame and bacon. — **Step 7: Add corn, edamame, plus crisply cooked bacon back to the pan; stir to finish.**

Serving Suggestions

Serve corn succotash warm, at room temperature, or chilled. When chilled, it eats more like a fresh corn salad. It pairs well with:

Sliced grilled chicken breast or bbq chicken.
Grilled, or baked shrimp. Try this easy grilled shrimp recipe and omit the prosciutto.
Make this easy steamed salmon recipe and serve it chilled atop the corn succotash.
Slices of marinated grilled flank steak.
Roasted or grilled pork tenderloin.

Storage: Store corn succotash in an airtight container in the refrigerator for up to 4 days.

Recipe FAQs

What is succotash?

Succotash is a traditional dish made with corn and shell beans, such as lima beans. The name comes from a Narragansett word meaning boiled or broken corn kernels.

Can you make succotash year-round?

Yes. Fresh corn is best in summer, but frozen corn kernels and frozen edamame or lima beans make succotash easy to enjoy year-round.

What do you eat with succotash?

Serve succotash with grilled or roasted chicken, seafood, steak, pork, burgers, or roast turkey. It works as a summer side dish and even fits on a Thanksgiving table.

More Easy Summer Side Dish Recipes

For more easy summer side dishes, try these recipes.

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📖 Recipe

Classic Homemade Cocktail Sauce

12/26/2023 by Sally Cameron 2 Comments

Skip the store-bought bottles and make this easy homemade cocktail sauce recipe (aka seafood sauce). It takes 5 minutes! It's fresh, fast, and adjustable to your tastebuds whether you want it mild or with spicy flavor. Pair it up with chilled shrimp for a classic shrimp cocktail, a go-to appetizer for holidays and get-togethers. You'll never buy cocktail sauce or seafood sauce again.

A jar of homemade cocktail sauce with a white spoon surrounded by cooked shrimp and lemons.

This is the best shrimp cocktail sauce and so simple to make. Plus there are many uses beyond serving with America's favorite seafood. The sweetness of the ketchup is offset by tart lemon juice and heat of horseradish and tabasco. Make your own cocktail sauce!

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Why You'll Like This Recipe

Simple ingredients.
Make it in a minute.
You control the ingredients plus fun variations.

For a twist on a classic shrimp cocktail, try these roasted garlic shrimp for a terrific appetizer.

Recipe Ingredients

Ingredients in bowls for homemade cocktail sauce.

Ketchup: the base for my homemade cocktail sauce recipe. Read labels for low or no sugar added and skip brands with poor quality ingredients such as high fructose corn syrup (HFCS) and corn syrup. Here's the ketchup I use, available at most markets.
Horseradish: adds that classic cocktail sauce kick and a little texture. Add a little or a lot. Read the label and buy a prepared horseradish brand without high fructose corn syrup (HFCS). Look in the refrigerated section of your grocery store. Read labels carefully, its not the same as horseradish sauce.
Lemon juice: for a lift of bright flavor. Use real fresh lemon juice optimally for best flavor. The bottled stuff has preservatives and lemon oil in it.
Worcestershire sauce: adds savory umami flavor to cocktail sauce and many other recipes like this awesome beef stew. Look for GF or vegan options if needed and no high fructose corn syrup (HFCS).
Garlic: preferably a fresh garlic clove, but in a pinch garlic powder will do.
Onion powder: optional. Just a little adds depth of flavor, and powder is easy to have on hand.
Balsamic vinegar: Not traditional in cocktail sauce but I love the subtle complex flavor it adds.

Please see the recipe card for measurements.

Chef's Tip: Horseradish brands vary in potency, so start with less and add as you go to test the heat, especially if you are heat-sensitive. Build it up for your personal preference. Also, read labels for a clean ingredient brand.

For another terrific homemade sauce you can make mild or hot, try this harissa aioli! Great with shrimp, tacos, as a dip, and much more.

A jar of red cocktail sauce with horseradish in a claer jar on white plate.

Substitutions and Variations

Add spices for more a more complex flavor. Try smoked smoked paprika, ancho chili powder, ground clove, ground allspice, and ground chipotle pepper. Clove and allspice are strong, so just a little will do. The chipotle gives this cocktail sauce a kick but also contributes to smoky flavor.
Make it a spicy cocktail sauce: Add extra horseradish, your favorite hot sauce, or try ground chipotle pepper, or chipotles in adobo sauce. Both add a smoky flavor.
Tamarind: The sweet-sour flavor of tamarind is great added to sauces and marinades. It takes just a little to lift the flavor of this cocktail sauce. It really adds flavor if you like to try new things. Buy a paste or puree. The tart fruity flavor both sharpens and rounds out flavors.
Swap chili sauce for the ketchup if you prefer.
Swap lime juice for lemon juice or use cider vinegar is out of citrus.

How to Make Cocktail Sauce

One garnish tip, before you juice the lemon, zest it for sprinkling on top for the color if you'd like.

Seafood sauce ingredients in a glass bowl for mixing. — **One step: Simply add all ingredients to a bowl and stir until smooth. For smoother sauce, puree in a blender.**

Don't you love one step easy recipes? Adjust the taste with additional horseradish for more kick, additional lemon juice for more tang, or more Tabasco for more heat. See the variations section for other add-ins if you want to play with the basic recipe.

Cooked shrimp appetizer in a bowl with lemon slices, cocktail sauce in the center jar.

Serving Suggestions

Homemade cocktail sauce is perfect with pre-cooked shrimp for a classic shrimp cocktail appetizer. To serve shrimp, I squeeze fresh lemon juice all over them and sprinkle with lemon pepper. Serve with:

Almost anywhere you would use plain ketchup.
With cold shrimp as a dipping sauce for a shrimp cocktail appetizer.
Smear on a burger or hot dog.
As a dip with fries and sweet potato fries.
As a veggie dip.
Garnish homemade deviled eggs.
For scrambled eggs and omelets.
Serve with steamed artichokes along with melted butter.
Cocktail sauce is a natural with crab cakes and crab legs.
For dipping with mozzarella sticks.

Leftover sauce? Tomato-based sauces generally freeze fine so try freezing cocktail sauce in an ice cube tray then thawing cubes as needed overnight in the refrigerator.

If you want to serve a second, different sauce alongside of the cocktail sauce, try this Green Goddess Dip, it's another perfect accompaniment to seafood.

Chef's tip: For really fine fresh garlic that melts into a recipe like cocktail sauce, skip chopping with a knife and use a microplane zester. Works like a charm! Be sure to rinse the zester right after with hot water as garlic is sticky.

Recipe FAQs

Is fresh or prepared horseradish better?

Both prepared horseradish and horseradish root can work. Prepared horseradish is easier to use as it's "prepared" for you, finely chopped or grated and pickled in vinegar. If it's juicy, drain off the vinegar so as not to add too much liquid to your sauce. If you prefer fresh horseradish root, be aware it's much hotter and spicer than prepared. Peel the root and very finely grate. Start with half as much (or less) and build up to your preferred heat level.

How can I make the cocktail sauce spicier or milder?

The best way to customize the spice and heat level of cocktail sauce is to start by making a mild sauce and add heat as you go to get the the level you want. Typically recipes use horseradish and hot sauce.

Fresh horseradish is hotter and spicer than prepared horseradish. Another way to add heat is with a hot sauce such as Tabasco sauce or your favorite hot sauce. Another option is to add chipotle powder or chipotle peppers in adobo sauce for more heat and a smoky flavor.

How far in advance can I make cocktail sauce?

Make homemade cocktail sauce (aka seafood sauce) a day or two ahead to save time and let the flavors blend. Store it in an airtight container for no longer than two weeks. Be sure to label and date the container. It doesn't last as long as the jarred stuff but as it's so easy to make you can make it when needed and it's fresh.

For more fresh and easy sauce and dip recipes, try these and be sure to check out the appetizer recipe page and the sauce recipes page.

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📖 Recipe

Easy Caprese Salad Skewers with Basil Vinaigrette

06/15/2015 by Sally Cameron 2 Comments

Like a Caprese salad on a stick, these Caprese salad skewers are an easy summer appetizer perfect for parties, cookouts, and entertaining. Made with colorful cherry tomatoes, creamy mini mozzarella balls, and fresh basil leaves, they're simple to assemble and always a crowd-pleaser. Finish them with a drizzle of basil vinaigrette, balsamic glaze, or your favorite vinaigrette just before serving.

Colorful caprese appetizer skewers with cherry tomatoes, mozzarella balls, and basil leaves on a tray.

Caprese salad is the inspiration for these easy skewers. The classic Italian salad is made with ripe tomatoes, fresh mozzarella, basil, and good olive oil, often served as a starter or antipasto. These Caprese skewers turn those same simple summer flavors into a colorful, no-cook appetizer that's easy to serve for parties, cookouts, and casual gatherings.

Caprese Salad Skewer Recipe Snapshot

Easy no-cook appetizer - Just assemble, chill, and serve.
Summer flavor - Cherry tomatoes, mozzarella, fresh basil, and a simple drizzle.
Perfect for entertaining - Great for cookouts, holidays, and game days.
Make-ahead friendly - Assemble ahead and drizzle just before serving.
Easy to customize - Finish with balsamic glaze, basil vinaigrette, pesto vinaigrette, or good olive oil.

Ingredients You'll Need

Caprese Skewers

Tomatoes - Choose cherry or small grape tomatoes for their size.
Mozzarella - I buy what is called Ciliegine, fresh, mini mozzarella balls.
Basil - Use just the leaves, smaller leaves work easier.
Dressing - Finish with lemon basil vinaigrette, basil pesto vinaigrette (thinned down pesto), balsamic glaze, or simply good olive oil.

Lemon Basil Vinaigrette

Oil - Use good extra virgin olive oil.
Acid - Fresh lemon juice gives the vinaigrette bright, clean flavor.
Basil - Use fresh basil leaves only, no stems.
Garlic - A small clove adds savory depth. Grate it with a microplane so it blends smoothly.
Dijon - A little Dijon adds flavor and helps emulsify the vinaigrette.

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

Tools - Use mini bamboo skewers to assemble the skewers, the 5"- 6" size.

Chef's Tips

Don't dump out the liquid brine. Store any leftover mozzarella in the container with the brine to keep it fresh.
Choose multi-colored tomatoes for more visual appeal.
While many recipes skewer the whole tomato, I like to get the cherry size and cut them in half crosswise. They look so nice on the skewers, and they don't explode quite as much in your mouth, so they are easier to eat.

How to Make Caprese Salad Skewers

Assembling caprese skewers with basil, mozzarella, tomatoes, and mini skewers.

Making Caprese skewers is an easy assembly job. Halve the tomatoes, drain the mozzarella balls, wash and dry the basil leaves, and have the skewers ready.

Thread on a tomato half, a folded basil leaf, a mozzarella ball, another basil leaf, and finish with another tomato half. Repeat to make 12 skewers. Place them on a platter to serve, or in a covered container to chill until ready to dress and serve.

Skewers on small serving plates with basil vinaigrette, red and white checked tablecloth.

Serving Suggestions

Arrange the Caprese skewers on a platter and drizzle with lemon basil vinaigrette just before serving. A little balsamic glaze or good balsamic vinegar is delicious too. Use homemade balsamic glaze if you prefer a thicker, sweeter finish.

More Easy Appetizer Recipes

For more inspiration check out the Appetizer Recipe index page.

If You Make These

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📖 Recipe

Homemade Dark Chocolate Ice Cream

06/25/2015 by Sally Cameron 7 Comments

With rich chocolate flavor and creamy texture, this dark chocolate ice cream will knock your socks off. It's always a huge hit. If you eat dairy-free, make it using canned coconut milk instead of dairy milk. It's like a soft serve chocolate ice cream and great right out of the machine. Get out that ice cream maker and let's make homemade chocolate ice cream.

A white paper container of creamy dark chocolate ice cream on a blue counter with a scoop.

Being married to a dark chocolate lover (and ice cream lover) is how this dark chocolate ice cream recipe came to be. But I also wanted one that would work for my dairy-sensitive friends. So here's a dark chocolate ice cream recipe you can make either way: with dairy milk or with canned coconut milk. It's a great swap for heavy cream. It's the best chocolate ice cream for both worlds.

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Why You'll Like This Recipe

Chocolate! Need I say more?
Cream, dreamy, delicious texture, dairy-free.
Deep flavor of dark chocolate or bittersweet chocolate.

If you like making ice cream, try this homemade lemon ice cream. Use Meyer lemons for a real treat.

Recipe Ingredients

Dark chocolate: Also called bittersweet chocolate, 70%-72% rating. Skip dark cocoa powder and use bar chocolate. I also use these chocolate "gems" and don't chop.
Milk: For dairy-free dark chocolate ice cream use full fat canned coconut milk. If you are sensitive to guar gum be sure to read labels. For regular dark chocolate ice cream (not dairy-free), use half milk and half heavy cream (heavy whipping cream).
Eggs: You need just the yolks.
Vanilla extract: Real pure vanilla extract for flavor. Here's my favorite vanilla.
Sweetening: For no added sugar use liquid chocolate stevia drops, or use sugar.

For measurements please see the recipe card.

Chef's note: Sugar, stevia drops, and monk fruit all effect the freeze-abiity of this dark chocolate ice cream differently. Sugar and common ice cream ingredients like corn syrup do not freeze well so ice cream stays softer when frozen. If you make dark chocolate ice cream with coconut milk, enjoy as soft serve out of the machine or soon after it's done.

Substitutions and Variations

If you've never tried a little spice in your dark chocolate ice cream you might be pleasantly surprised how good it is. Spices to try include cinnamon and five spice.
Another sweetening option is granular monk fruit if you don't like the flavored stevia's.
Add finely chopped walnuts or pecans almost at the end, or a swirl of caramel sauce.

This ice cream is best right out of the maker or after a short time in the freezer. Because this recipe has no added sugar, it freezes hard if left in the freezer too long.

Chef's tip: When you have extra egg whites, make cookies! These chocolate chip meringue forgotten cookies are easy to make and use up those leftover egg whites.

Recipe Instructions

Step 1: Chop the chocolate. Chop chocolate using a long, serrated bread knife. It's easiest with a serrated knife or sharp chef's knife. Chop into small piece so that it melts easily and quickly.

Chopped chocolate in a stainless steel bowl with serrated knife.

A bowl of melted chocolate with a red spatula.

Step 2: Melt chocolate. Set up a double boiler. Add a few inches of water to a large pot (4-5 quart) pot and bring to a simmer, turn down to medium low. Place a stainless steel or glass bowl on top. It should fit a little inside but not touch the water. This provides gentle, even heat for melting chocolate. Add chopped chocolate and stir occasionally with a rubber spatula.

Step 3: Make custard. In a medium pot (a 3 qt saucier works great), heat the milk until steaming. Beat the egg yolks in a medium bowl until smooth, then slowly add a little of the hot milk and whisk quickly. Add slowly so you don't scramble the yolks. When ½ of the milk is added, add the yolk mixture back to the pot and stir until smooth. Cook over medium heat stirring until the custard coats the back of a spoon.

Custard ice cream base chilling in a bowl with a strainer.

Step 4: Strain the ice cream base. Pour the custard mixture through a fine-mesh sieve into the bowl of melted chocolate to catch any yolk bits. You want smooth ice cream. Stir until completed smooth. Add a pinch of sea salt.

Step 5: Chill the base. To chill the ice cream base quickly, place the bowl in a sink full or a larger bowl of ice and cold water (called an ice bath). When it's very cold, place in the refrigerator until very cold.

Rich dark chocolate ice cream just finished in the ice cream machine.

Step 6: Churn ice cream. Add the ice cream mixture to your machine and process according to manufacturer's directions.

For another dairy-free chocolate treat, try this coconut chocolate pudding.

Small white bowls of creamy dark chocolate ice cream with silver spoons.

Serving Suggestions

This dark chocolate ice cream is best served soft-serve style either right out of the ice cream machine or after just a short time in the freezer. How much it hardens depends on if you use sugar or a sugar-alternative.

In late summer when nectarines are in season, try this refreshing nectarine sorbet.

Freezing Dark Chocolate Ice Cream

If you leave dark chocolate ice cream in the freezer too long, especially made with a sugar-alternative, it might get hard. Let it warm up on the counter checking it once in awhile, then break it up with a table knife and stir well.

I've done this intentionally twice to see how it came out. I was able to get the ice cream back to a softer consistency, but it is a lot of work when you just want a bowl of ice cream.

The other thing I did was after it sat out awhile and softened up, I put it back in the ice cream machine and set it to churn and freeze. That smoothed it all out, but again, it's extra work. Just enjoy it soon after it's made.

The Best Ice Cream Container

I store my ice cream one of two ways: in disposable 16-ounce paper containers with lids or in a freezer-safe container like this. And check this out for the very best ice cream scoop.

Chef's note: Well after this published, I found a small container of this still in the freezer. It was rock hard. I let it thaw in the fridge and it softened into an amazing rich pudding like consistency, so we ate it! It was terrific. Can't waste good chocolate, can we?

Recipe FAQs

What ingredients do I need for dark chocolate ice cream?

To make dark chocolate ice cream start with good dark chocolate at 72%. For the rest of the ingredients, dark chocolate ice cream can be made with cream, half and half, whole milk, full fat coconut milk, or a combination. You'll also need a sweetener such as sugar. Some recipes have a custard base with egg yolks and some do not.

How long does it take to churn dark chocolate ice cream?

Churning time depends on your ice cream machine, anywhere from 30-40 minutes to an hour with most machines.

What are some variations of dark chocolate ice cream?

For creative twists on dark chocolate ice cream, try adding a spice such as cinnamon or five spice, finely chopped walnuts or pecans, or a swirl of caramel.

More Chocolate Recipes

If you love chocolate, try these chocolate recipes from breakfast to snacks and dessert.

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

📖 Recipe

Dark Chocolate Ice Cream (dairy-free or dairy)

Sally Cameron

This ultra-rich dark chocolate ice cream is creamy and decadent. Just a small scoop will do. Make it dairy-free or with dairy. Use high quality, 72% or higher bittersweet chocolate. This recipe is soft serve style and best served right out of the machine or soon after. See notes in post.

5 from 1 vote

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Prep Time 10

Cook Time 10

Chill time for base 2

Total Time 2 20

Course Dessert

Cuisine American

Servings servings

Calories 612 kcal

Equipment

▢
Ice Cream Maker

Ingredients

▢ 12 ounces good quality bittersweet chocolate 72%-85%
▢ 2 ½ cups full fat canned coconut milk or half whole milk and heavy whipping cream.
▢ 4 large egg yolks
▢ 2 teaspoons vanilla extract
▢ ⅓ cup sugar or granulated monk fruit or 15-20 drops liquid chocolate stevia
▢ a pinch of salt

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Instructions

Fill a 4-5 quart pan with a about 2 inches of water and bring to a simmer over medium-low heat. Chop chocolate into small pieces. A long serrated bread knife makes it easy.
Place the chopped chocolate in a medium stainless steel or glass bowl and place the bowl on top of the pan with the water. The bottom of the bowl should not touch the water. Turn the heat to low and melt the chocolate (so it stays smooth), stirring occasionally.
Heat the coconut milk in a 3 quart saucepan to just under a boil. Remove from the heat briefly. If using sugar or monk fruit add now and let it melt into the coconut milk, stirring.
Whisk the egg yolks in a medium bowl until smooth. When coconut milk is hot, whisk a little of the hot milk into the eggs (called tempering). Add just a little at a time so you don't scramble the yolks. When about half of the milk is added, add the rest at once. Whisk until smooth.
Pour the egg and milk mixture back into the pan, place back on the heat, and cook stirring until it thickens and coats the back of a spoon, 5-7 minutes.
Pour the hot liquid custard through a fine strainer into the melted chocolate. Discard and yolks bits left in the strainer. If using stevia, add now. Stir until smooth.
Set up an ice bath: Fill a sink or a larger bowl half full with ice and cold water. Nestle the bowl into the ice bath to chill the ice cream base stirring to release the heat.
When the base is below 70° (measure with a digital thermometer), place it in the refrigerator to chill further, about an hour. When the base is very cold, pour into your ice cream maker and process by manufacturer directions. Serve soft, right out of the maker or after a brief sit in the freezer.

Notes

This recipe is best enjoyed soon after making as it gets rock hard in the freezer if its in there too long. If you do leave it in the freezer and it gets rock hard, let it stand for an hour, then break it up with a table knife and stir well. I've done this twice to see how it came out. I was able to get the ice cream back to a softer consistency, but it is a lot of work when you just want a bowl of ice cream.

Nutritional Note: If you make dark chocolate ice cream with monk fruit or stevia the sugar numbers are far lower.

Nutrition

Calories: 612kcalCarbohydrates: 45gProtein: 8gFat: 51gSaturated Fat: 37gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 122mgSodium: 24mgPotassium: 278mgFiber: 8gSugar: 34gVitamin A: 163IUVitamin C: 3mgCalcium: 31mgIron: 2mg

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Grilled Shrimp Salad with Raspberry Vinaigrette

07/11/2015 by Sally Cameron Leave a Comment

Crisp salad greens and grilled shrimp are a hit combination for this grilled shrimp salad recipe with avocado. For more flavor and interest I added fresh raspberries and heart of palm. It turned out to be the best shrimp salad recipe. You can grill the shrimp ahead, chill and use for lunch the next day, which is how this recipe came to be. No grill? Use a grill pan

Grilled shrimp, heart of palm, raspberries, and avocado in a bowl for a salad.

Recently I ended up with extra grilled shrimp. Not a bad thing to have extra of. When lunch rolled around the next day, I knew I needed to use the shrimp or they would go to waste.

Into a bowl of crisp arugula greens went the chilled shrimp, some fresh raspberries (because I am a raspberry fanatic), avocado, and some heart of palm. Basically what I had in the fridge to use up. To my delight, I discovered what has become one of our favorites entree salads. The colors and flavors all work together beautifully.

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Grilled Shrimp Salad Recipe Snapshot

Shrimp can be grilled ahead of time and chilled.
Easy and fast to assemble for a terrific high protein salad.
Terrific flavors, and the raspberry vinaigrette works for more than this salad.

Ingredients You'll Need

Grilled shrimp salad

Shrimp: Get large shrimp, preferably wild.
Avocado: Be sure you get a ripe avocado if making the salad the same day. Press the stem end of the avocado gently and it should give a little and be just soft.
Berries: I use fresh raspberries for the salad as frozen and thawed are too wet and generally falling apart (better for smoothies and sauces).
Heart of palm: Harvested from the the inner core and growing bud of certain palm trees, buy hearts of palm in cans with brine near where you find artichokes hearts. It tastes a little like artichokes hearts and asparagus and it's delicious in salads.
Salad greens: Get your favorite greens of choice such as arugula or red lettuce, or a baby lettuce blend. You can also use very thinly sliced kale and romaine as well.
Fresh herbs: Use either fresh cilantro or fresh parsley for color and flavor.

Raspberry Vinaigrette

Oil: Use extra virgin olive oil or avocado oil for the best vinaigrette.
Vinegar: Use raspberry vinegar. If you're not familiar with fruit flavored vinegars you are in for a treat! It's delicious and an easy way to flavor your vinaigrettes. Find it in many markets and online.

Please see the recipe cards for measurements and things like salt and pepper.

Chef's tip on shrimp: Buy shrimp with the peel on and shell and clean them yourself. It takes just a few minutes. The shrimp will be better as the shell protects the fragile flesh, and they are a little less expensive. I buy the 16-20 size of shrimp for this grilled shrimp salad. That means you will get between 16-20 pieces per pound. Larger or smaller shrimp work as well. For ease or in a time crunch, it's fine to buy them " P&D" or peeled and deveined.

Substitutions and Variations

If you can't get good fresh raspberries, use fresh strawberries, blueberries or blackberries.
If you can't find raspberry vinegar, try another fruity flavor such as pomegranate, strawberry, or blackberry.
If you only have red wine vinegar, make a classic French vinaigrette.

How to Make a Grilled Shrimp Salad

Step 1: Get the grill fired up and be sure the grates are clean. No grill? Use a grill pan or cook them under the broiler.

Ste 2: Peel and devein the shrimp if they need it. Make the raspberry vinaigrette and use part as the shrimp marinade. Shake in a jar or whisk in a bowl. Save the rest to dress the salad.

How to Clean Shrimp

Peel off the shells and legs, then use a paring knife to slice a shallow slit in the curved side. The slit will expose any debris in the digestive tract that needs to be rinsed out with cold water. After rinsing, set the shrimp aside on paper towels to dry.

Marinate and Grill the Shrimp

Make the vinaigrette recipe and use half to marinate the shrimp and the other half to dress the salad. How to cook shrimp for the salad? They grill in just minutes and tell you when they are done because the turn pink. Use a hot grill, grill pan or even under the broiler if you don't have a grill.

What is Hearts of Palm?

Hearts of palm is a vegetable harvested from the inner core of the cabbage or huasai palm tree. The hearts are slender, ivory in color and delicious. Heart of palm is tender and tasty, especially in salads, tasting a little like artichokes. Find it in cans near artichoke hearts in your grocery store. It comes packaged in a liquid. Once opened, store any unused portion in an airtight container in its liquid for up to a week.

Raspberry Vinaigrette Marinade and Dressing

Double the vinaigrette to have enough for both marinating the shrimp and dressing the salad. I use raspberry vinegar and avocado oil, but you could use olive oil. If you've never used raspberry vinegar, treat yourself to a bottle and enjoy. It's one of the many flavored vinegar's that are a staple in my pantry. Find it in most grocery stores and online. If you can't get raspberry, look for Black Cherry Balsamic. or other fruit flavors.

Grilled Shrimp Avocado and Raspberry Salad|AFoodCentricLife.com

📖 Recipe

Grilled Hoisin Chicken Skewers

07/22/2015 by Sally Cameron Leave a Comment

Up your summer grilling game with this flavorful grilled hoisin chicken skewers. Tender, marinated chicken is infused with hoisin-a Chinese-style BBQ sauce-then grilled to perfection for a smoky, caramelized finish. Simply marinate the chicken an hour or overnight, thread onto skewers, and cook until beautifully charred. Brush with extra hoisin sauce for an irresistible glaze. Easy, delicious, and always a crowd-pleaser-because who doesn't love food on a stick?

Grilled chicken kabobs glazed with hoisin sauce on a baking sheet.

Hoisin sauce, often called Chinese barbecue sauce, has a sweet-tart, umami-rich flavor that makes it perfect for marinating, basting, or glazing meats, seafood, and vegetables. In this recipe, I use it to create flavorful grilled hoisin chicken skewers (or kabobs) with delicious results. While a bottled version works well, try my homemade hoisin sauce-it's gluten-free and lets you control the ingredients.

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Why You'll Like This Recipe

Grilling chicken makes an easy and welcome summer dinner.
Marinate the chicken ahead of time, 1 hour or overnight.
Use either bottled hoisin sauce or make homemade (gluten-free).
Using hoisin sauce as the marinade and glaze keeps it simple and delivers bold flavor.

Recipe Ingredients

Hoisin chicken skewers

Chicken: Boneless, skinless chicken breasts or boneless skinless chicken thighs. Buy by weight, not by the pieces.
Hoisin sauce: Homemade hoisin sauce or bottled.
Herbs: Use chopped cilantro or chopped parsley for an optional for garnish.
Ginger: I use the ginger puree in a jar or tube, fresh (zested fine) is good too.
Lime: Extra acidity for the marinade.
Garlic: Fresh cloves provide great flavor, but the tube puree works well.
Oil: Use toasted sesame or plain sesame oil.

Please see the recipe card for measurements.

Gluten-free hoisin sauce (homemade)

If you want to make my homemade gluten-free hoisin sauce, here is what you need. Find the measurements on this recipe card. It's easy and delicious! Make it in a minute.

Soy Sauce - Use low-sodium soy sauce or tamari for a gluten-free.
Nut butter - Tahini, cashew butter, or creamy peanut butter.
Unsulphured molasses - Provides deep color, warm sweetness, and depth.
Toasted Sesame Oil - Enhances the sauce with nutty, aromatic depth.
Honey - Adds sweetness; use mild liquid honey or a zero-sugar honey alternative.
Tamarind - Brings a sweet-sour tang to the sauce. Optional but recommended. Sometimes called tamarind paste.
Vinegar - A touch of acidity and tang to balance the flavors.
Spice - I use Chinese five spice. If you are a cinnamon fan, I bet you'll love Five Spice, or substitute cinnamon.
Garlic - Essential for savory depth and bold umami flavor.

Equipment

Skewers: Bamboo skewers soaked in water ahead of time or metal. If using bamboo skewers, use the thicker ones, they don't burn as fast.

Chef's tip: Spray the skewers! Sometimes getting skewered chicken off the stick is not easy. What I do is spray the skewer with non-stick and it helps the meat slide on and off much easier. My preference is the avocado spray as it handles high heat well.

Substitutions and Variations

Out of skewers? If you have a grill basket or a grill mat you can make it work. Just don't skewer the pieces.

Chef's note: Not sure what else to do with Hoisin sauce? I've slathered it on chicken, oven baby back ribs, burgers, shrimp, and seared scallops. Make it thick or thin it with a little water for a glaze. It's a favorite in my kitchen.

Recipe Instructions

Step 1: Add the marinade ingredients to a jar and shake well or puree in the blender.

Step 2: When grilling chicken on skewers, cut the pieces into larger chunks, about 1 ½" across. Small pieces cook too fast resulting in dry chicken.

Add the pieces to a zip top bag and pour marinade over the top. Marinate 1 hour on the kitchen counter (yes this is food safe) or overnight in the refrigerator.

Step 3: Drain the marinade and skewer the chicken pieces evenly. Place on a baking tray line with plastic and take the skewers to the grill.

Step 4: Heat up the grill, scrub the grates clean with a grill brush. Oil the grill. Brush the skewers with a little fresh hoisin sauce. Grill until golden and done, firm to the touch but not rock hard. Pull a piece off one end and slice it open. It should be barley pink.

You can brush the skewers with more sauce as you turn the kabobs (with a clean pastry brush, not the one that touched raw chicken). Brush them again at the end, and serve more hoisin sauce on the side.

Timing will depend on how hot your grill is. Overall grilling time was 7-8 minutes for my kabobs. The chicken is done when the meat is firm to the touch but still gives a little. Don't over cook them for tender, moist kabobs.

A glass jar with rich brown hoisin sauce and a whisk for mixing.

Grilling Tips

Be sure your grill grates are clean or chicken can stick.
For skewers, use bamboo. Go for the thicker ones, not the skinny ones. Soak them in water for 20-30 minutes before using. I also spray mine with non-stick before skewering the chicken. Alternatively use metal skewers but they make cook a little faster due to the metal conductivity.
For food safety and faster cleanup, cover a rimmed baking sheet with plastic wrap or foil. Place the chicken on the lined sheet to transport to the grill. When the chicken is on the grill, remove the plastic, toss, and you have a clean tray to transport finished chicken back to the kitchen.
No grill? Use a well seasoned cast iron grill pan pre-heated to hot.
Don't overcook the chicken to maintain tenderness.
When you take the skewers off the grill, brush them again with the sauce. That way you will get a good layer of flavor and beautiful color.

Hoisin Chicken Kabobs|AFoodCentricLife.com

Serving Suggestions

Serve hoisin chicken skewers with fresh rice, either brown or white, or quinoa for a no-grain option. It's also good turned into bowls with the chicken, rice, and veggies.

Steamed jasmine rice or basmati rice - A classic pairing to soak up the extra sauce.
Asian cabbage salad - Shredded cabbage, carrots, and a light, creamy sesame dressing add a crisp contrast.
Coconut Rice - Creamy and slightly sweet, pairs beautifully with the savory-sweet hoisin glaze.
Stir-Fried Vegetables or grilled vegetables - Broccoli, bell peppers, and snow peas for a colorful, nutrient-packed side.
Quick cucumber salad - A refreshing side with rice vinegar or lemon juice.

Recipe FAQs

Can I skip the sesame oil or replace it with another oil?

Instead of sesame oil you can use avocado oil, a neutral, healthy oil or a liquid coconut oil.

How long should I marinate the chicken?

Marinate the chicken 1 hour on the kitchen counter at room temperature, 4-6 hours in the refrigerator covered, or overnight in the refrigerator.

How do I prevent the chicken from sticking to the grill?

To prevent chicken skewers from sticking to the grill, be sure your grill grates are scrubbed clean, then oiled or sprayed. Also, before you put the skewers on the grill, give them a little spray of the oil (I use avocado oil) to make for easy release. One last tip, be sure your grill is hot before you put the skewers on.

Is there a gluten-free option for this recipe?

For gluten-free hoisin chicken skewers, be sure to use GF hoisin, make homemade gluten-free hoisin (recipe on this site), and for anything with soy sauce, be sure to use tamari, which is gluten-free soy sauce. For a no-soy options, use soy-free tamari, which tastes great.

More Grilling Recipes

And for a grilled veggie recipe, try this simple grilled zucchini. It's terrific in summer when zucchini is plentiful. And if your grill has a rotisserie attachment, here is how to rotisserie a whole chicken step by step. I do one every week!

⭐️Did You Make This Recipe?

If you make hoisin chicken skewers, 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

Zucchini Tomato Casserole

08/08/2016 by Sally Cameron 4 Comments

Zucchini tomato casserole is an easy summer side dish made with layers of fresh zucchini, ripe tomatoes, shallots, garlic, thyme, and a crisp Parmesan breadcrumb topping. Inspired by a French vegetable tian, this light, colorful casserole pairs well with grilled chicken, steak, fish, or pork. Use gluten-free breadcrumbs if needed.

tomato zucchini casserole | AFoodCentricLife.com

This recipe is inspired by a French vegetable tian, a Provençal-style vegetable bake made with layers of summer vegetables cooked until tender. My version keeps it light and fresh, with shallots, garlic, thyme, Parmesan, and a crisp breadcrumb topping for extra flavor and texture without making it heavy.

Zucchini Tomato Casserole Snapshot

Uses summer produce - A delicious way to use fresh zucchini and ripe tomatoes from the garden or farmers market.
Easy baked side dish - Made with simple ingredients and minimal prep.
Light, not heavy - No cream sauce, just olive oil, garlic, thyme, and a crisp Parmesan breadcrumb topping.
Make-ahead friendly - Assemble the casserole ahead, then bake when ready.
Pairs with almost anything - Serve with grilled chicken, steak, pork, fish, or burgers.

Ingredients You'll Need

Tomatoes - Use Roma tomatoes because they are meaty and less watery, which helps keep the zucchini tomato casserole from becoming soggy.
Zucchini - Choose zucchini close in diameter to the tomatoes for even layering and a prettier finished casserole.
Shallots - Add mellow, slightly sweet flavor that is softer than regular onion.
Parmesan cheese - Parmigiano-Reggiano adds savory depth and helps create a golden, crisp topping.
Breadcrumbs - Use gluten-free or regular breadcrumbs. They add texture and help the Parmesan topping become crisp.
Fresh thyme - Adds an earthy, aromatic note that pairs beautifully with tomatoes and zucchini.
Garlic - Adds a punch of flavor. Chop it finely or grate it with a microplane.
Extra virgin olive oil - Adds flavor, coats the vegetables, and helps the topping brown.

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

Chef's Tip: Homemade breadcrumbs give this zucchini tomato casserole a better, crisper topping than most store-bought crumbs. Use gluten-free or regular bread, pulse into coarse crumbs, and toast lightly before using for the best texture. Here's how to make homemade breadcrumbs.

Substitutions and Variations

Herbs - Swap the fresh thyme for oregano, or use dried Herbes de Provence for a more distinctly Provençal flavor.
Cheese - Parmesan is classic, while Pecorino Romano adds a sharper, saltier bite. For a dairy-free version, omit the cheese or use a dairy-free Parmesan-style topping.
Add-ins - Layer in a few thin slices of yellow squash or eggplant for additional color and summer vegetable flavor.

How to Make Zucchini Tomato Casserole

Use either an oval casserole baking dish called a gratin, oval roaster, or a rectangular baking dish. Use a 3-4 quart size. The dish in the photo is approximately 13" long, 10" wide and 2 ½ " deep. For a rectangular casserole, arrange the vegetables in rows rather than an oval.

Slice the tomatoes and zucchini crosswise into about ¼" thick circles. Sauté shallot and garlic in olive oil until soft and place it in the bottom of the casserole, then top with overlapping layers of tomatoes and zucchini.

Pack the slices fairly tight as they shrink during baking. Sprinkle the topping over the top and bake uncovered until golden, about 35-45 minutes. Serve to the happy smiles of your family.

Zucchini and tomato slices layered into an oval baking dish to bake as a casserole, cheese topping.

Serving Suggestions

As a side dish - Serve alongside grilled chicken, seared fish, or pork roast for a Provençal-inspired meal.
With pasta or grains - Spoon over cooked quinoa, couscous, or polenta for a simple vegetarian main.
For brunch - Pair with soft scrambled eggs or a poached egg on top and crusty bread on the side.

A zucchini tomato gratin done baking with a crisp browned top or parmesan and breadcrumbs.

Another idea for summer tomatoes is tomato gazpacho soup. It's cool, refreshing and delicious!

📖 Recipe

Healthy Chicken Salad Recipe with Ginger Salad Dressing

05/16/2017 by Sally Cameron 9 Comments

Crisp cabbage, vibrant bell peppers, crunchy carrots, and zesty radishes come together with tender shredded chicken in this irresistible, healthy chicken salad recipe. Inspired by the flavors of Chinese chicken salad, it's tossed with a creamy ginger salad dressing that's bursting with flavor. Make it ahead, toss it with the tangy dressing before serving, and get ready to enjoy a salad that's as beautiful as it is delicious and good for you.

chinese chicken salad | AFoodCentricLife.com

During a trip to Charleston, South Carolina, we stopped for lunch at the highly recommended Cru Cafe and ordered their standout Chinese chicken salad. It was a delicious twist-lighter than the usual versions (without mayo) and full of fresh flavors. Inspired by that meal, I created my own take with a creamy ginger salad dressing for an irresistible blend of tangy and savory. Here's my spin on that memorable healthy chicken salad.

Why You'll Love This Healthy Chicken Salad

Use leftover or rotisserie chicken.
Chop the vegetables and cabbage ahead of time for a fast lunch or dinner.
The creamy ginger vinaigrette is versatile and delicious.

For another deliicous creamy salad dressing, make this homemade caesar dressing.

Recipe Ingredients

Healthy Chicken Salad

Chicken: Use leftover chicken or rotisserie chicken for an easy salad.
Cabbage: Choose either Napa cabbage or Chinese cabbage.
Carrots: For crunch and color, orange carrots are good.
Bell peppers: Red, green, yellow, or orange.
Radishes: For their zesty flavor.
Onions: Use scallions (green onions) or chives, and a little red onion for color.

For a healthy, creamy chicken salad, try my chicken and and avocado salad recipe.

Chef's tip: To make your own chicken in advance, try these basic roast chicken breasts or these easy poached chicken breasts. Another option is air fryer chicken cutlets and slicing the crosswise into this pieces.

Ginger Salad Dressing

Oil: Toasted sesame oil or plain sesame oil. Toasted has more flavor.
Vinegar: Unseasoned rice vinegar, white vinegar or champagne vinegar
Ginger: For ease, use the ginger puree in a jar or tube. For fresh ginger, zest fine with a microplane zester.
Soy sauce: For gluten-free use tamari (wheat-free soy sauce), coconut aminos, or regular soy sauce. Be sure to buy low sodium.
Nut butter: Choose either creamy cashew butter, tahini (sesame seed butter), or peanut butter.
Honey: For just a little sweetness, use a mild honey or orange blossom honey.
Lime: Fresh lime juice, to bring a little acid and tart balance.

If you love the flavor of ginger, make a batch of these easy ginger cookies!

Substitutions and Variations

If ginger is not your favorite flavor, try this Creamy Tahini Salad Dressing or this Lemon vinaigrette, or fresh orange vinaigrette.
If you can't find napa cabbage or chinese cabbage, use Romaine lettuce.
Add fresh green cilantro leaves.
Top with sliced almonds or cashews for more crunch.
Add canned and drained mandarin oranges, more like a traditional Chinese chicken salad.
Add more veggies such as chopped cucumber, carrots, even raw chopped zucchini.

For another terrific entree-style chicken salad try this Buffalo Chicken Salad.

Recipe Instructions

Step 1: Make the ginger salad dressing by adding all of the ingredients to a blender and blending until creamy, or into a jar with a tight fitting lid and shaking well.

Step 2: Wash cabbage leaves and slice out the white v-shaped core. Next, slice the leaves crosswise into thin ribbons. Chop all of the vegetables. Slice or quarter the radishes.

Step 3: Shred, slice, or chop chicken into bite-sized pieces.

Step 4: Assemble the salad and toss or drizzle with ginger dressing to serve.

We both ordered the Chinese Chicken Salad. It really hit the spot. Light and crunchy with a good dose of veggies, tender chicken, and a ginger vinaigrette. Knowing I would be wanting this at home, I snapped a picture and created my own recipe.

What Else to Do With Cabbage

If you're not familiar with napa cabbage or Chinese cabbage, here are more ways to use these delicious and nutritious green vegetable:

Use it in tacos instead of lettuce or standard green cabbage.
Upgrade your steakhouse-style iceberg wedge with napa cabbage.
Add it to a stir-fry.
Make braised cabbage with leeks and bacon.
Use it in a Caesar salad in stead of Romaine (which I like to do).
Grill it.
Add thinly sliced ribbons to chicken soup.

Serving Suggestions

Toss the salads with a little of the ginger vinaigrette and serve more at the table. Salad components are easily prepped ahead and put together when ready to enjoy.

To make this healthy chicken salad recipe ahead of time, prep all of the ingredients and store separately in airtight containers, make the dressing, refrigerate until serving time then assemble and dress. You can prep the ingredients 2 days ahead of time for a quick and healthy salad when you're ready to serve.

Recipe FAQs

What kind of chicken is best for chicken salad?

Use rotisserie chicken, poached chicken breasts, grilled chicken, or roast chicken. Leftover chicken works great, or plan ahead and make extra to save for the salad. Another option, if you have no leftover chicken, use canned chicken, drained.

What vegetables can I add to chicken salad?

It depends on the type of chicken salad you're making. This healthy chicken salad recipe is not the usual creamy chicken salad. It skips the mayo adding colorful bell peppers and radishes to a base of thinly sliced cabbage. To this, try adding diced cucumbers, carrots, even chopped raw zucchini is terrific to up the veggie content.

Did You Make This Recipe?

If you make this healthy chicken salad 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

Strawberry Goat Cheese Salad

08/14/2017 by Sally Cameron 5 Comments

The perfect spring and summer salad: strawberry goat cheese salad. Cool, crisp greens, sweet strawberries, crunchy pecans, and creamy goat cheese, finished with a sprinkle of Parmesan. Toss in a handful of raspberries for an extra burst of berry flavor. Drizzle with homemade strawberry balsamic vinaigrette for the ultimate blend of sweet, tangy, and savory. It's the best of a leafy green salad and a berry salad combined-make it before summer slips away!

Strawberry goat cheese salad with raspberries,, pecan, and strawberry vinaigrette.

We don't eat out often, but occasionally it's good to get out of the house, relax and leave the cooking to someone else. A local steakhouse serves up great food and dinner always starts with their house strawberry goat cheese salad. It's the inspiration for this recipe. I love this salad, so now I make it at home, and you can too.

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Why You'll Like This Salad

Great summer salad for fresh berries.
A nicely balanced salad with sweet berries, savory goat cheese, crunchy nuts, and a tangy easy homemade strawberry vinaigrette.
Simple ingredients.

Recipe ingredients

Strawberry goat cheese salad

Lettuce: My favorite is red lettuce. The leaves are sturdy enough to handle the creamy vinaigrette, and darker leaves means more nutrition, but a baby lettuce blend or butter lettuce is terrific too.
Berries: Fresh strawberries and fresh raspberries if you'd like the combination.
Cheese: Get a fresh goat cheese (chevre), and crumble it yourself, or buy the crumbled. Finish off the salad with a sprinkle of salty Parmesan (optional).
Nuts: Pecans are what I use but walnuts or even pine nuts are good.

Strawberry vinaigrette

Oil: Use a good extra virgin olive oil.
Vinegar: Balsamic vinegar.
Berries: Fresh whole strawberries.
Lemon juice: Fresh is best for a lift of flavor.
Shallot: Adds another level of flavor to vinaigrettes (optional).

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

Try the candied maple pecans with the strawberry goat cheese salad. They are a terrific addition!

Love strawberries? Try this strawberry panna cotta dessert recipe.

Substitutions and Variations

For more fruit, add a chopped kiwi.
Switch up the cheese for a tangy feta.
Use another vinegar such as a champagne vinegar, red wine vinegar, or white wine vinegar.
Add fresh basil, mint, or chives for a twist.

For another green salad with fruit, try my pomegranate and spinach salad with a pomegranate vinaigrette.

Recipe Instructions

Ingredients for a strawberry vinaigrette in a blender container before blending.

Wash your lettuce greens.
Wash your berries and quarter strawberries if large.
Crumble or grate the cheeses.
Place the vinaigrette ingredients into a small blender and blend until smooth and creamy. Note - this is a creamy vinaigrette because it's blended.
Divide salad into 4 bowls, sprinkle with the cheese and nuts, then drizzle with the strawberry vinaigrette.

A container of the blended strawberry dressing.

Chef's tool tip: What to whip the vinaigrette up in? The this personal blender. Perfect for whipping up small quantity things like vinaigrettes and sauces.

Serving Suggestions

Strawberry goat cheese salad is a wonderful side salad with just about any main or entree from roast chicken breasts to grilled flank steak. Another option? Baby back ribs, done in the oven. The berries and goat cheese are a terrific flavor combination with the crisp salad greens a crunchy nuts.

Recipe FAQs

What kind of greens work best for a strawberry goat cheese salad?

My first choice is red leaf lettuce. It's sturdy enough to handle a good vinaigrette, has great color, flavor, and nutrition. Other tasty options include greens like spinach, arugula, mixed greens, butter lettuce, or romaine.

What nuts can I use if I don't have pecans?

Instead of pecans, try walnuts, almonds, or hazelnuts for added crunch.

Can I use a different fruit besides strawberries?

Great choices include balsamic vinegar, white balsamic, champagne vinegar, or red wine vinegar.

Can I use a different fruit besides strawberries?

Choose options like blueberries, raspberries, or sliced peaches.

Can I add protein to make it a main dish?

Absolutely! Add grilled or roast chicken, sliced grilled steak or pork tenderloin, or grilled shrimp to add protein and turn it into a main course salad.

Strawberry goat cheese salad with strawberry vinaigrette pouring over the top.

More Super Salad Recipes

Be sure to check out the salad recipes index page for more inspiration! And there are lots of vinaigrette recipes too.

Did You Make This Recipe?

If you make this strawberry goat cheese 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

Chocolate Pots de Creme (Dairy-Free)

02/08/2010 by Sally Cameron 6 Comments

When it comes to a holiday dessert, it's all about chocolate. Here is an easy to make yet decadent dairy free chocolate pots de creme recipe to thrill the chocolate lovers in your life. The French call these Pots de Crème (pronounced poh-du-krem) which sounds so fancy. Translation: pots of cream. My version is made with canned coconut milk for creamy smooth richness instead of dairy cream, but you can use heavy cream. For a sugar-free option, use chocolate stevia drops or monk fruit.

White ramekin of dark chocolate pudding, called pots de creme, on a white plate with lacey paper.

As a kid, chocolate pudding meant opening a box of Jello dry pudding mix, adding milk and following the directions. You can still do that today, but processed boxed chocolate pudding is no match for these decadent chocolate pots de creme! And they are so incredibly easy. Ingredients are easily kept in the pantry to have on hand anytime a sweet tooth or a special occasion hits.

Chocolate Pots de Creme Recipe Snapshot

Simple - Quick, easy, and simple to make and no baking involved.
Chocolate - Heavenly for chocolate lovers.
Indulgent - Just a little treat, mini size for guilt-free dessert.
Dairy free -Use Canned coconut milk instead of heavy cream.
Scalability - Easy to double or triple for a crowd.

And if you love chocolate, how about an adult hot chocolate version, with or without liqueurs?

Ingredients You'll Need

Dark chocolate: Use good quality semisweet or bittersweet chocolate
Sweetener: Use either granulated sugar or granulated monk fruit blend to reduce sugar. To reduce both sugar and carbs, use part chocolate stevia drops.
Eggs: If using raw eggs concerns you use pasteurized eggs. If your eggs are fresh, clean and crack-free, you should have no problem.
Vanilla: Use pure vanilla extract or vanilla paste.
Salt: Yes, salt in chocolate. It brings out the flavor. Just a pinch.
Coconut Milk: Use full fat canned coconut milk, and save any leftover for coffee, smoothies or over oatmeal.

Please see the recipe card for measurements and salt.

Substitutions and Variations

Add a little espresso powder. It won't make the pots de creme taste like coffee; coffee brings out the flavor of chocolate.
Add a warm spice such as cinnamon or the blend called Chinese Five Spice. It's a blend of cinnamon, star anise, ginger, and other spices and it has a wonderful affinity for chocolate.
If raw egg concerns you, use pasteurized eggs. If your eggs are fresh, clean, and not cracked, your chances of them being a problem are extremely low.

How to Make Chocolate Pots de Creme

Make these with either a food processor or a blender. Whichever tool you use, the process is basically the same. I've done them both ways. It is a little easier to scrape all of the liquified chocolate out of the workbowl than a tall narrow blender container. A long thin silicone blender spatula really helps.

Chopping chocolate bars and chocolate coins to make chocolate dessert.

Chop the chocolate into small pieces and add to the workbowl or blender.
Add the sugar or monk fruit, vanilla, eggs, vanilla, and salt. If using, add the espresso powder and spices.
Heat the coconut milk in a small pan on the stovetop to very hot and almost boiling.
For the food processor: pulse to grind the ingredients fine into almost a paste, then start pouring the steamy hot coconut milk in a slow stream through the feed tube. Puree just until smooth.
For the blender: Pulse to grind the chocolate as much as possible, then with the lid on and center top open, slowly pour the hot coconut milk in a steady stream while the blender is running until it's smooth.
Pour the liquified chocolate into the vessel of choice, either a 2 ounce ramekin, espresso cup, or small stemmed glass.

Pouring liquid batter for chocolate pots de creme into white ramekins to set for dessert.

A tray of white ramekins filled with bittersweet chocolate pudding.

Serving Suggestions

Serve the chocolate pots de creme with a little whipped crea m or whipped coconut cream on top and garnish with chocolate shavings.

If you're looking for another classic show-stopper dessert everyone loves? Try my blender method mini creme brulee.

More Chocolate Dessert Recipes

From gluten-free rich chocolate brownies to an easy spike hot chocolate (or a kid friendly version is noted), try some of these chocolate recipes for your chocolate lovers.

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Fruit Kabobs With Melon

09/05/2015 by Sally Cameron 5 Comments

Fruit kabobs with melon are a colorful, refreshing summer snack or party platter made with watermelon, cantaloupe, honeydew, and fresh mint. Serve these easy melon skewers with yogurt dip for backyard barbecues, picnics, brunches, or hot summer days. Add berries, grapes, pineapple, or kiwi for even more color and variety.

These melon fruit kabobs were inspired by party I catered, where they were a hit because they were colorful, bite-sized, and easy to eat. Scooping the melon into balls and threading them onto bamboo picks makes them party-friendly with no messy fingers or juice running down your chin. Serve them as a healthy dessert, appetizer, afternoon snack, or lunchbox treat. Add the optional Greek yogurt dip with lime, honey, and vanilla to make them feel a little more special.

Fruit Kabobs Recipe Snapshot

Easy summer snack or dessert - Fresh, juicy, and naturally sweet.
Perfect for entertaining - Great for barbecues, picnics, brunches, baby showers, and parties.
Easy to customize - Add berries, grapes, pineapple, or kiwi for even more variety.
Optional yogurt dip - A simple lime-honey yogurt dip makes them extra special.
Kid-friendly and make-ahead - Prep ahead for easy summer entertaining or lunchboxes.

Got extra watermelon? Make this watermelon, basil, and feta salad, for a great summer salad.

Ingredients You'll Need

Choose 3 melon varieties for color and flavor, such as watermelon, honeydew, cantaloupe, Tuscan melon, Charentais, Canary, Casaba, Persian, or other muskmelons. Ask the produce manager what's best and sweetest that day.

Watermelon - Use a mini seedless watermelon if possible. It's easier to handle and works well for small melon balls.
Cantaloupe or Tuscan melon - Choose whichever looks and smells best. Tuscan melons are often sweet and deeply colored.
Honeydew - Adds pretty green color and mild sweetness. Look for one that feels heavy for its size.
Fresh mint leaves - Add fresh flavor and beautiful color between the melon pieces.

How to Make Fruit Kabobs

Use a small scoop, also called a disher, to make evenly sized melon balls. I used a #60 scoop, which makes melon balls about 1¼ inches in diameter. With scoop sizes, the higher the number, the smaller the scoop.

Thread the melon balls onto 4-inch bamboo picks, alternating colors and adding fresh mint leaves between pieces if desired. Keep the fruit kabobs chilled until ready to serve.

Note on quantity - Using half of each melon, the yield was 10 kabobs, enough for 5 people at 2 kabobs each. The yield depends on the size of the melons. If you use the whole melon, you should get approximately 20-24 kabobs. You will need two mint leaves per kabob.

Mint is good for more than decoration. Try this snap pea and mint salad, easy and chilled for summer.

Serving Suggestions

Serve fruit kabobs chilled on a platter with the optional yogurt dip on the side. They're perfect for summer barbecues, picnics, brunches, baby showers, lunchboxes, or as a light dessert.

For more color and variety, add strawberries, grapes, pineapple, kiwi, blueberries, or orange segments between the melon pieces.

Storage

Fruit kabobs are best served the day they are made. Assemble them a few hours ahead, cover, and refrigerate until serving.

For longer prep, scoop the melon balls up to 1 day ahead and store them in an airtight container in the refrigerator. Thread onto skewers closer to serving so they stay fresh and pretty.

Recipe FAQs

What fruit works best for fruit kabobs?

Firm fruit works best, such as melon, strawberries, grapes, pineapple, kiwi, blueberries, and orange segments. Avoid very soft fruit that slips or breaks on the skewers.

Can I make fruit kabobs ahead of time?

Yes. Assemble fruit kabobs a few hours ahead, cover, and refrigerate. For best results, scoop or cut the fruit ahead and skewer closer to serving.

How do I keep fruit kabobs fresh?

Keep them covered and refrigerated until serving. If using cut apples, bananas, or pears, brush them lightly with lemon juice to prevent browning, or skip them for longer storage.

What can I serve with fruit kabobs?

Serve them with yogurt dip, whipped cream, honey-lime dip, or simply on their own. They're also great alongside brunch, grilled foods, or a summer appetizer spread.

More Fruit Dessert Recipes

If You Make Fruit Kabobs

Please dorp me a comment and let me know what you did. I love hearing from you and your comments help other readers too. Thanks for supporting my site.

📖 Recipe

Summer Watermelon Goat Cheese Appetizer

07/30/2020 by Sally Cameron 18 Comments

With summer heat in full swing and watermelons at the market I thought I'd update a reader favorite summer appetizer recipe. No cooking involved! Watermelon is the essential summer refresher and here it teams up with creamy goat cheese and crisp cucumber. It's perfect for any summer gathering and an unexpectedly delicious combination. Try this cool, refreshing watermelon goat cheese appetizer.

Choosing Watermelons

When choosing watermelons, I choose the small Dulcinea mini watermelons. They are always sweet and seedless with gorgeous ruby flesh and a thin rind. I bought another mini type and was disappointed in the flavor, plus it had a very thick rind and not as much usable flesh inside. Get the best you can find.

Tips and Tools

First, cut 1″-1 ½" thick slices of watermelon. Then using a 1 ¼″-1 ½″ round cookie cutter ( about 1 ¼″ high), cut circles out of the melon, or cut squares. Make the pieces big enough so you can hollow a bit out to pipe (or spoon) in the cheese.

With a melon baller tool, hollow out a little half round to pipe in the goat cheese. With a piping bag or plastic zip bag and a star tip, you can make them look fancy. To make the goat cheese more pipe-able, I whisked it in a small bowl with a little milk to make it creamy. If you don't have the tools, not to worry. They will still taste good.

What this is really about is combining these great flavors. You can spoon a little of the goat cheese into or onto the watermelon. Garnish with cucumber. A squeeze of lime over the top finished things off.

What To Do With Leftover Watermelon: Make Juice!

With any leftover watermelon, make watermelon juice. Puree your scraps in a blender to liquefy, then pour through a fine strainer. You'll be left with refreshing watermelon juice, which we enjoyed all weekend after shooting this post. Adding fresh lime juice tastes great too. To lighten it up, combine with sparkling water. For another watermelon juice recipe read this.

And here's another terrific summer recipe using watermelon, my minty melon kabobs.

Where This Idea Came From

We were in Austin, Texas, for a food blogging conference. During a session break the hotel served this easy little appetizer. I'd never thought of pairing goat cheese with watermelon and it was a fantastic combination. The hotel served them in a square shape. If you have a small square cookie cutter, that would work. If you don't have cookie cutters, just cut neat squares as best as you can. I decided to go round with my version of the recipe.

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Avocado Quinoa Salad

05/26/2013 by Sally Cameron 7 Comments

With spinach, cucumber, lime, and cilantro, this avocado quinoa salad should be called the "green-wah" salad. Between the avocado and the spinach dressing, it's really green! Golden corn kernels and red onion give the salad a bit of a color break. Color aside, it tastes great and is healthy. With quinoa as the base, it's gluten-free, high in protein, and delicious! Great for meal preppers and for lunches.

Shopping at a favorite health-food market my tummy was rumbling, so I headed to the fresh deli section to grab a quick snack. They make this great green quinoa salad. The first time I ate it I gobbled the cup down sitting in my car. The second time, I thought, I've got to make this at home. The third time, they ran out, so I took a photo of the ingredient list and came up with my own recipe.

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Why You'll Like This

It's healthy and high in protein.
Tastes terrific.
Easily made ahead.
Simple, limited ingredients.

For another terrific recipe with quinoa, try this lentil quinoa salad with lemon vinaigrette.

Recipe Ingredients

Quinoa Salad

Quinoa: The tri-color quinoa gives it more color but use the all white if preferred.
Corn: Frozen, thawed organic corn kernels or fresh corn cobs cooked and sliced off
Red onion: For color, flavor, and a little zing.
Avocado: Be sure it's ripe or let it sit on the counter for a few days.
Cucumber: Buy little sweet Persian or mini cucumbers or an English cucumber.

Spinach Dressing

Spinach: Fresh spinach, buy the bagged or boxed baby spinach.
Oil: Extra virgin olive oil or avocado oil.
Lime: Both the zest and juice for some zing in the dressing. It's the acid instead of vinegar.
Garlic: Fresh cloves for the best flavor.
Herbs: Cilantro leaves add flavor, but use Italian parsley if you don't like cilantro.

Recipe Instructions

Making the salad in a glass bowl on cutting board.

Step 1: Rinse quinoa well in cold water to remove the natural bitter coating called saponin. Bring a pot of water to a boil and cook quinoa according to the package directions. Rinse and cool by spreading it out on a rimmed baking sheet . While it's cooling, chop the onion and cucumbers, and herb prep and make the spinach dressing.

Step 2: If using fresh corn, bring a pot of water to a boil, add salt, and cook corn 3-4 minutes, then slice kernels off the cob. If using frozen, thaw and cook according to the package directions.

Step 3: Peel, seed, and dice the avocado just before adding it to the salad to mix.

Step 4: For the dressing, place 1 giant handful of washed baby spinach leaves into a blender. Add a little water, lime juice, olive oil, garlic and puree. Toss the cooled quinoa with the spinach dressing and the rest of the ingredients.

Serving Suggestions

Enjoy this salad chilled for lunch or a snack. It also works beautifully as the base for grilled chicken, fish or as a side to burgers. Cool salad recipes are nice to have in your recipe box as we head into warmer weather. Salads like this also pack easily for a picnic.

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Baked Teriyaki Chicken Thighs

05/20/2023 by Sally Cameron 2 Comments

Ditch the takeout-these baked teriyaki chicken thighs are full of flavor and easy enough for a weeknight dinner. Boneless chicken thighs are marinated in teriyaki sauce, baked until tender, then brushed with more sauce for a glossy, savory-sweet finish. Serve with rice and quick vegetables, or keep it light with a crisp salad. Use homemade teriyaki sauce for the best flavor, or bottled teriyaki sauce when you're short on time.

A platter of sliced teriyaki chicken thighs with vegetables.

The secret to these baked teriyaki chicken thighs is using teriyaki sauce two ways: first as a marinade, then as a glaze. My homemade teriyaki sauce is rich, glossy, and full of savory-sweet flavor from tamari or soy sauce, mirin, ginger, and garlic.

Baked Teriyaki Chicken Thighs Recipe Snapshot

Homemade beats takeout - Fresh, flavorful, and made with better ingredients.
Weeknight friendly - Easy prep, simple baking, and family-friendly flavor.
Glossy teriyaki finish - Marinated, baked, then brushed with sauce.
Easy full meal - Serve with rice and vegetables for dinner.
Gluten-free option - Make the homemade teriyaki sauce with tamari instead of soy sauce.

For another Asian-inspired sauce recipe, try this homemade gluten-free Hoisin sauce.

Ingredients You'll Need

Chicken Thighs

Chicken - Use boneless, skinless chicken thighs for moist, flavorful results. If you usually reach for chicken breast, this recipe may change your mind. Dark meat chicken thighs become more tender with cooking, while leaner chicken breasts can dry out more easily. Thighs stay juicy, making them ideal for teriyaki chicken. If you think you don't like dark meat, give them a try.
Green onions - Slice diagonally and use as a garnish, optional.

Teriyaki Sauce

Two options:

Make a batch of my homemade Teriyaki Sauce Recipe as both the marinade and glaze. It's made with tamari or soy sauce, mirin, ginger, garlic, and sake for rich, glossy flavor. For full ingredient notes, mirin tips, gluten-free options, and variations, see the teriyaki sauce recipe post.
Short on time? Use a good bottled brand you enjoy.

Please see the recipe card for measurements and full recipe.

Substitutions and Variations

If you prefer white meat, use boneless, skinless chicken breasts. For best results, gently pound them to a more even thickness before marinating and baking. They will cook more quickly than chicken thighs, so watch your cook time. The internal temperature should reach 160°F-165°F. Trust me. Try dark meat chicken. This recipe will change your mind.

Prefer grilled teriyaki chicken? Cut the thighs into large chunks, skewer and grill. They come out great. If you like to grill chicken, try these grilled chicken breasts with lemon mint marinade.

How to Make Baked Teriyaki Chicken Thighs

If you are making homemade teriyaki sauce, make it first and cool to use, then add the chicken thighs to a resealable plastic bag or flat baking dish and marinate for an hour or up to overnight. Note - you can make your teriyaki sauce the day ahead to save time.

Marinating boneless skinless chicken thighs in teriyaki sauce.

Marinate the chicken thighs in a single layer in a casserole dish or in a ziploc bag, 1 hour on the counter top at room temperature, or up to overnight in the refrigerator.

Baking marinated chicken thighs on a foil covered baking sheet.

Lay out the marinated teriyaki chicken thighs on an aluminum foil lined flat rimmed baking sheet, top side up.

Baked teriyaki chicken on a foil-lined baking sheet, ready to slice.

Bake the chicken about 12 minutes, then broil at the end to finish baking and for more color.

Slicing golden baked chicken thighs on a black cutting board with a chef's knife.

To serve teriyaki chicken thighs, slice the meat into thin strips and drizzle with more homemade teriyaki sauce for extra flavor and beautiful color.

Closeup of golden teriyaki chicken with a glass of teriyaki sauce on the side.

Serving Suggestions

Serve baked teriyaki chicken thighs over white or brown rice with a side of vegetables. Steamed broccoli, broccolini, snap peas, zucchini, steamed or roast asparagus, and roast carrots (do them with honey). All pair beautifully.

For an alternative, go seasonal with mixed summer vegetables. And don't forget extra teriyaki sauce on the side for dipping or drizzling.

Storage

Store leftover baked teriyaki chicken thighs in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave with a little extra teriyaki sauce to keep the chicken moist.

Homemade teriyaki sauce can be stored separately in a sealed jar in the refrigerator for up to 1 week. It thickens when chilled, so warm it gently and stir before using.

More Terrific Chicken Recipes

For another delicious chicken recipe using thighs try my Braised Italian Chicken Thighs.

⭐️Did You Make This Recipe?

If you make these baked teriyaki chicken thighs, please add your comment. I love hearing from you and your comments help other readers too.

📖 Recipe

Homemade Pumpkin Seed Milk (Dairy-free)

04/30/2019 by Sally Cameron 3 Comments

If you make homemade almond milk or homemade cashew milk, have you ever tried homemade pumpkin seed milk? It has a lovely pale green color, creamy texture and delicious taste. It's good for anyone needing an alternative milk (to dairy). Add this to your pumpkin seed recipes file.

Pale green pumpkin seed milk in a jar with a jar of seeds soaking in water.

Homemade Pumpkin Seed Milk (Dairy-free)

Loaded with nutrients (think zinc), pumpkin seeds are delicious sprinkled in salads, as garnish for soups, great in granola, and healthy to snack on. They are common in Mexican recipes, but made into milk? Yes, milk. Lovely plant-based milks.

While nut milks are great for smoothies and non-dairy needs, they are off the list for anyone with a nut allergies, including hemp seeds which are actually nuts. And if you have histamine intolerance (as I do), commonly used nuts like almonds and cashews can be problematic. The solution for me was switching to homemade pumpkin seed milk when my system is flaring up.

Pumpkin Seed Milk Nutrition

An 8-ounce serving of pumpkin seed milk provides 10.5 grams of plant-based protein, 18 grams of healthy fat, and just 6 grams of carbs.

Pumpkin seeds are considered excellent sources of potassium, magnesium, calcium and Omega-3 fatty acids and are good for heart, bone, and liver health. They are also high in protein with a 1 ounce serving providing 7 grams of plant-based protein and 12 grams of healthy fat (for all you keto and paleo followers). Besides making milk, snack on them raw and get 3 grams of fiber per ounce.

About Pumpkin Seeds: Standard and Heirloom

You'll find two kinds of pumpkin seeds when shopping. The standard flat, green oval seeds often labeled pepitas (their Spanish name), and and an heirloom variety originating from Austria called styrian. Because China is the world's largest grower of pumpkins, mostly you find pepitas.

Searching for American grown pumpkin seeds I found an organic, heirloom variety grown in Oregon. They are delicious! Grown from styrian seeds, I can't stop eating them straight out of the bag. They are the large, yellow and blackish-green seeds in the photos. Additionally they are unpasteurized, raw, and ideal for soaking and sprouting.

Either seeds will make delicious pumpkin seed milk. Be sure to buy raw pumpkin seed, not toasted or salted. Unlike the seeds from your Halloween pumpkin, these seeds are shelled.

Soaking pumpkin seeds overnight gets them ready. In the morning, strain soaking water, fill blender with fresh water and puree. I use a 4:1 ratio for the milk; 4 cups fresh filtered water to 1 cup of the soaked seeds. There is no need to strain the final milk.

Pumpkin Seed Milk Taste

Pumpkin seed milk does have a distinctive flavor as well as color. I add a little cinnamon and vanilla to my pumpkin milk based smoothies (with pumpkin protein!) for a delicious combination.

If you like pumpkin, try my creamy pumpkin pie smoothie, delicious all year round. And for another delicious non-dairy milk, try this hemp seed milk recipe.

Two different kinds of pumpkin seeds, green pepitas on the left and an heirloom variety on the right.

Histamine Notes

Pumpkin seed milk works if you have histamine intolerance (HIT). I've been using it instead of homemade almond milk in my morning smoothies while managing my histamine intolerance.

Pumpkin Protein!

Another pumpkin thing you can try that I use is pure pumpkin protein. It provides 20 grams of plant-based protein per serving. No nuts, no seeds or rice, whey or casein, or legumes, no fillers and organic. Whole30, hypoallergenic, keto & paleo.

📖 Recipe

Homemade Pumpkin Seed Milk

Sally Cameron

Pale green with a delicious nutty taste, pumpkin seed milk is great for people with nut allergies, those who follow paleo and keto diets, and for dairy-free needs. Try it in smoothies. It will last 3-4 days in the refrigerator. Buy raw, organic pumpkin seeds at health oriented markets and online.

5 from 1 vote

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Prep Time 2

Total Time 2

Course Breakfast

Cuisine American

Servings Yield 1 quart

Calories 89 kcal

Equipment

▢
blender

Ingredients

▢ 1 cup raw pumpkin seeds about 6 ounces
▢ 2 cups water to soak overnight
▢ 4 cups water to make milk

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Instructions

Place seeds in a large jar and cover with 2 cups of filtered water. Cover and soak overnight.
To make milk, strain soaking water and discard, then puree soaked nuts with 4 cups of fresh filtered water until smooth, 30-60 seconds.

Notes

For Oregon-grown, heirloom, organic pumpkin seeds, follow this link.

Nutrition

Serving: 8ouncesCalories: 89kcalCarbohydrates: 2gProtein: 5gFat: 8gSaturated Fat: 1gSodium: 19mgPotassium: 129mgFiber: 1gSugar: 1gVitamin C: 1mgCalcium: 18mgIron: 1mg

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

Easy Poached Chicken Breasts

06/01/2016 by Sally Cameron 2 Comments

Making poached chicken breasts is a simple, foolproof cooking method every home cook should know. It's the key to tender, juicy chicken perfect for quick weeknight meals, salads, and meal prep. If you've never tried poaching chicken, don't worry-it's incredibly easy! In under 20 minutes, you'll have perfectly cooked chicken, ready to shred, slice, or enjoy as-is. Let me show you how to master this essential technique with minimal effort and maximum flavor.

how to poach chicken breasts | AFoodCentricLife.com

Poaching is a gentle cooking method where food is submerged in barely simmering liquid, allowing it to cook slowly and retain moisture. The poaching liquid can be anything from flavored water to wine, broth, or other aromatic liquids, adding subtle flavor to the food. Whether served warm or cold, poaching chicken is a quick and efficient way to get dinner (or lunch) on the table when you're short on time.

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Why You'll Enjoy Poached Chicken Breasts

It's a basic cooking method everyone should learn.
It's super easy, great for meal prep.
Use poached chicken in many ways.
Takes 20 minutes!

Ingredients You'll Need

Chicken: Boneless skinless chicken breasts.
Celery: To flavor the poaching broth.
Garlic: To flavor the poaching broth
Aromatics: I like to use both onion and leek but just onion is fine. Shallot works too.
Lemon: For acidity and flavor.
Wine: White wine, optional.
Herbs: Dried or fresh bay leaves and fresh thyme sprigs.

For measurements, salt, and pepper please see the recipe card.

Substitutions and Variations

Vary the poaching liquid by adding more wine, or using a dry white vermouth, or a combination of chicken broth or vegetable broth.
Vary fresh the herbs.

How to Poach Chicken Breasts

Many recipes tell you to start by bringing the water to a boil, then adding the food and turning the heat down to poach. I start my chicken breasts in cold water and bring the pot up to temperature because the chicken stays more tender.

Step 1: Trim boneless, skinless chicken breasts of any fat. Place chicken breasts in a pot or pan just large enough to hold them in a single layer. Cover with water by an inch or two, just enough so that the chicken will be totally submerged.

Step 2: Bring the water and chicken up to a simmer (just below boiling) over medium heat then turn the heat down to low. Skim any grayish foam that develops, then add your aromatics. Poach chicken breasts until they reach 165°F internally, then remove them from the pan. Use a digital thermometer to test them.

Step 3: Remove the chicken from the pot when done. Discard the poaching liquid and vegetables. Serve warm, or cool completely then refrigerate or freeze.

Temperature and Timing for Poached Chicken Breasts

Target water temperature for poaching is between 160°F - 180°F.
Timing for poaching chicken breasts depends on the size of your chicken breasts and water temperature. When I cooked the chicken for these photos, the breasts were huge. Two chicken breasts were almost 1 ½ pounds, enough to serve 4 people. For reference, they poached in approximately 16-18 minutes.

Serving Suggestions

How do I use poached chicken? Glad you asked. Here ideas

Cut poached chicken into small cubes and use for chicken salads, like my creamy curried chicken salad with cashews and red grapes.
Use it sliced over a Chinese chicken salad with creamy ginger dressing.
Dice it and use it in this Caesar pasta salad.
Chop it and make my 1 minute chicken salad with a little mayo and Dijon mustard.
Use poached chicken in casseroles, with pasta, in soups and sandwiches.

Chef's note: A pound of boneless, skinless chicken breasts after poaching yields 12 ounces of cooked poached chicken. Just beware if you are cooking them for a specific recipe and need a certain amount.

Storage

Poached chicken breasts last for 3-4 days in the refrigerator in an airtight container, so make them on a Sunday afternoon and enjoy them through the week in a variety of ways.

If freezing, cooked chicken tastes best if kept frozen up to 4 months. Be sure to label and date the container.

Recipe FAQs

Can I poach frozen chicken breasts?

You'll get the best results if you thaw the chicken completely first, then poach. For safe thawing, place in the refrigerator overnight. To quick thaw, submerse chicken package in cold water in the sink, changing the water every 30 minutes, until totally thawed, then poach.

How can I tell when the chicken is done?

Cooked chicken should reach 165°F to be safe. Be sure to use a digital kitchen thermometer to measure the chicken internally, inserting the probe into the thicken part of the chicken breast.

How do I keep the chicken from drying out?

Keep the poaching liquid at a gentle simmer and don't boil to keep the poached chicken breasts moist and tender. Also, don't over cook. The target temperature is 165°F. They cook pretty quickly.

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If you make poached chicken breasts, 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. Any questions, please ask!

📖 Recipe

Fennel Orange Salad with Orange Vinaigrette

01/19/2016 by Sally Cameron 5 Comments

Crisp fennel, sweet juicy oranges, tart pomegranate seeds, creamy avocado, and peppery arugula come together in this refreshing fennel orange salad. Tossed with a bright citrus vinaigrette, it's a fresh, flavorful way to enjoy seasonal produce from winter into spring.

A refreshing winter salad with shaved fennel, fresh orange, pomegranate, and avocado on a plate.

If you're not acquainted with fennel, it's time to meet one of my favorite vegetables! With its crisp texture and mild, sweet anise flavor, fennel is really versatile. The pale green-white bulb is topped with celery-like stalks and feathery fronds. Fennel shines raw in salads for a refreshing crunch or cooked until tender in soups and sides. Wondering if you can eat it raw? Absolutely-it's delicious!

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Why You'll Like This Recipe

It's a delicious winter and cold weather salad.
Great combination of flavors.
Easy homemade orange vinaigrette.
If you don't like arugula, swap for another salad green.

Recipe Ingredients

Fennel Salad

Fennel: Buy a medium fennel bulb, save feathery fronds for garnish.
Orange: Gets what looks best, a cara cara, valencia, or navel orange.
Avocado: For a buttery, creamy addition. Be sure it's ripe.
Lettuce greens: Baby arugula adds a nice peppery flavor.
Pomegranate seeds: For their beautiful ruby color and sweet-tart flavor.

Orange Vinaigrette

Oil: Choose extra virgin olive oil or avocado oil.
Orange: You need the juice, instead of vinegar.
Garlic: Just a small clove for some punch.
Dijon: A little mustard emulsifies the dressing and adds flavor.

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

Substitutions and Variations

Make a champagne vinaigrette, using champagne vinegar instead of the orange juice.
If you're not a fan of arugula, try red lettuce, butter lettuce, or mixed baby greens.
Substitute other citrus such as grapefruit, blood oranges, or mandarin oranges for extra color and flavor.

Recipe Instructions

Step 1: Wash the salad greens.
Step 2: Slice the fennel (see help below if you're not sure how).
Step 3: Peel the orange and slice crosswise into rounds then segments.
Step 4: Peel and slice or dice the avocado.
Step 5: Shake the vinaigrette ingredients together in a jar or whisk until smooth in a small bowl.

To assemble the fennel orange salad, add the greens to a large bowl and toss with a little of the orange vinaigrette. Scatter the rest of the ingredients over the salad. Add the pomegranate seeds. Serve extra dressing on the side.

How to Cut Up Fennel

Chopping the top stalks off of a fennel bulb on a dark brown walnut cutting board.

If you've never cut up a fennel bulb, here's how. Chop the top stalks off of the fennel, flush with the top of the bulb. Save a little of the feathery fronds for garnish. Discard the stalks as they are tough and not very usable (you can use them in this green juice recipe).

Trim a thin slice off of the bottom of the bulb, then slice in half top to bottom. Next, cut out the pyramid shaped core for larger bulbs or leave it for smaller ones. Lay the halves flat and cut into thin slices.

Alternatively, if you have a handheld slicer or a mandoline, you can thinly slice or "shave" the fennel for the fennel orange salad.

Chef's tip: Should you core fennel? The smaller the fennel bulb, the more tender the core. It's the pyramid-shaped area you see when you cut it in half vertically. In baby fennel or small bulbs, the core is tender enough to leave in for raw preparations like salads. If it's a larger bulb, cut it out. It's less necessary for cooked dishes where the core softens with cooking.

Serving Suggestions

Fennel orange salad is a refreshing side salad with grilled or baked fish (like this pan roasted halibut), roast chicken, or a grain-based dish like quinoa.

To make it heartier with protein, try adding grilled shrimp, steamed salmon, leftover or rotisserie chicken, or chickpeas.

Make Ahead Tips

Fennel orange salad and the orange vinaigrette can be made ahead of time, in part. Be sure the salad greens are clean and ready, slice the fennel, segment the orange, and make the vinaigrette. Dice the avocado just before serving so it's fresh and bright green. Keep everything in airtight containers separately and assemble when ready to serve.

For the pomegranate seeds, purchased a container or buy a whole pomegranate and seed it yourself. Here's help on how to open a pomegranate.

Leftover fennel orange salad will keep for a day without the dressing.

Recipe FAQs

What can I use instead of pomegranate seeds?

Sawp out the pomegranate seeds for dried cranberries, sliced strawberries, or raspberries for a pop of sweetness and color.

Can I add cheese to fennel orange salad?

Yes, cheese is a nice addition, Try crumbled feta, goat cheese, or shaved Parmesan.

What nuts or seeds can I add for extra crunch?

Nice nut options for more crunch include sliced almonds, toasted walnuts, pistachios, or sunflower seeds. Toasted pumpkin seeds are also terrific.

More Recipes With Fennel

Looking for other ideas on what to do with fennel? Juice it! It's wonderful in this celery fennel green juice. it's also terrific added to soups, along with the usual onion, celery, and carrot. The soup recipes below have fennel.

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If you make this fennel orange 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

Vanilla Crème Brûlée (Easy No-Stovetop Method)

12/06/2018 by Sally Cameron 14 Comments

Rich and creamy with a perfectly caramelized sugar crust, this vanilla crème brûlée is a classic dessert that's surprisingly easy to make at home. With just four simple ingredients, my quick blender method streamlines the process for smooth, foolproof results-no stovetop custard required. These individual crème brûlées are the perfect finish for a holiday dinner: just enough to satisfy a sweet tooth, and you can make them ahead, then brûlée the tops right before serving.

Vanilla creme brulees in white ramekins with burnt sugar tops on a gray table.

It was catering dinner parties and needing to make 50 at a time, that lead me to develop a blender method to make these mini vanilla creme brûlée. Using the blender makes it easier and faster to make from a few to dozens. This recipe makes 12-13 two-ounce creme brulees. The mini size allows guests to satisfy their sweet tooth with a few sweet bites without overdoing following a big meal. No dessert guilt!

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Why You'll Love Vanilla Creme Brulee

Restaurant-worthy at home - That silky custard and crackly caramel top, without the markup.
Easy method - Simple steps and minimal fuss (no stovetop custard).
Classic and indulgent - A timeless dessert that always feels special.

For another classic French dessert, make gluten-free crepes! They are easy and fun to make.

Ingredients You'll Need

Heavy cream: Be sure to buy heavy whipping cream (36%-40% butterfat), not regular whipping cream (30%-36%). Higher fat equals more stability and richness,
Eggs: You only need the yolks to make the custard.
Sugar: Superfine sugar or regular granulated sugar for the creme brulee custard and turbinado or demerara sugar for top to brulee (or burn).
Vanilla: Vanilla bean paste is easier to use than messing with vanilla beans, and you still get beautiful flecks.

Chef's tip on vanilla: For vanilla, I prefer vanilla bean paste to extract because it is more concentrated and more heat resistant than extract. My favorite vanilla is Tahitian Gold. It provides bold, rich vanilla flavor and you get beautiful vanilla bean flecks in your custard. If you love vanilla (and I do), check them out.

Substitutions and Variations

If you can't get vanilla bean paste, use vanilla extract.
For caramelizing the top for serving, you can also use regular granulated sugar or superfine sugar.

For another delicious French-inspired dessert, try the etheral sauce called Sabayon, made with Champagne and served with berries.

Chef's Tip - Why You Don't Need to Cook Crème Brûlée on the Stove
Crème brûlée sets in the oven when the egg yolk proteins gently coagulate (about 175°F)-so the stovetop step isn't required for thickening. The traditional method mainly helps dissolve the sugar and evenly combine the custard base. If you blend briefly and slowly (without aerating) and bake in a water bath, the oven does the job beautifully and produces the same silky custard. Avoid high-speed blending-too much air can create a spongy texture.

How to Make Creme Brûlée (blender method)

Make the custard

Add all of the ingredients to the blender and blend on the lowest speed for one minute, long enough for the sugar to dissolve. Do not blend on high speed as you will aerate the liquid custard, develop unwanted bubbles and the texture will not be right.

After blending, allow it to stand for a few minutes to allow bubbles to subside. After filling the ramekins, you can pop any large bubbles with a toothpick, but don't worry too much. Small bubbles are covered with the coarse sugar and burned with a blow torch before serving, hiding imperfections.

vanilla bean creme brulee | afoodcentriclife.com

Set Up a Water Bath

A water bath is when something is baked in hot water. This method insures gentle even cooking for sensitive things like custards, which is what creme brulee is. Here is how to set up a water bath:

Using a large casserole with a flat bottom or a roasting pan with a flat bottom, place a folded kitchen towel or paper towels in the bottom in a flat layer.
Place the ramekins inside, not too close. Give them some space for the hot water to circulate around them.
When the liquid custard is ready, carefully pour it into the ramekins, distributing it equally.
Pour boiling hot water from a tea kettle slowly, carefully into the pan avoiding splashing any into the ramekins.

Bake the Creme Brulee

When ready and the oven is pre-heated, carefully lift the pan and place into the oven without sloshing water into the ramekins and ruining your creme brulee before it bakes.

Bake the creme brulee until the custards are almost totally set but barely jiggly in the middle. Remove the pan carefully from the oven. Remove the ramekins to a wire cooling rack. What I do to is wrap rubber bands around the ends of tongs to grip the ramekins and carefully lift them out or use silicone tipped tongs.

Allow creme brulee to completely cool, then refrigerate. They will set totally as they chill.

Chef's tip if making crme bruless ahead: Place the cool ramekins on a rimmed baking sheet, then cover the pan for refrigerating. I place a layer of paper towels over the ramekins before wrapping them in plastic so if any condensation collects inside the plastic it won't drip into the custards.

Tips and Tools For Making Creme Brulee

Separate your eggs while they are cold. Cold eggs separate easier than warm.
Two-ounce or two and a half ounce white ramekins are available at cooking stores and online. Sizes vary, so you may get 13 versus 12.
Bake in a large flat-bottomed baking pan such as a roasting pan so the ramekins sit totally flat.
Place a dish cloth in the bottom of the pan to stabilize them. I cut up an old one.
Skip the slow mini blow torches and buy a blow torch top and butane can. Faster, more efficient and cheaper.

Using a kitchen torch to burn the sugared tops of creme brulee ramekins.

For another tasty creme brulee version, try this orange breme brulee with ginger. And for another classic dessert try this cheesecake (pressure cooker).

Serving and Storage

Time to Torch

To serve vanilla creme brulee, sprinkle the top with sugar and shake the ramekins gently to spread the sugar evenly across the top. You need a light layer, not a heavy one.

Light up your torch and adjust the flame to soft versus pinpoint. Position the torch near the sugar and watch carefully until you understand how long it takes for each one to caramelize. Get a nice golden brown color but not black.

Make Ahead

Vanilla bean creme brulee can be made ahead and will keep for up to 3 days (before burning with sugar) if stored tightly covered. The caramelized top is best freshly made. Once burned, the sugar will start to "weep" and get watery if you try to hold it. Burn (or brulee) sugar just before serving. It's easy, fun, and you're guests will love the show!

Recipe FAQs

What kind of cream is best for crème brûlée?

To make creme brulee requires heavy cream also called heavy whipping cream. Do not buy regular whipping cream as the fat content is lovwer and you need high fat content for custards. In the US heavy whipping cream, is a minimum of 36% butterfat and some brands go as high as 40%. Do not try whole milk or half and half.

Do I have to use a water bath?

Using a water bath to bake creme brulee insures that the custard cooks gently and evenly. Yes, a water bath is a must and it's easy to set up with a large flat bottom roasting pan or casserole dish. Place a kitchen towel in the bottom to prevent the ramekins from sliding around.

Do I need a torch to caramelize the sugar?

You'll gets best results with a torch, yes, and they are an inexpensive tool available online. Don't get the mini torches at cooking stores. They are slow and pricey. Buy a butane can and a torch top, it's what I use as do many chef's. Some recipes tell you to pop them under the broiler but you have to be careful not to burn them. You have less control. My recommendation is get an inexpensive torch.

More Decadent Dessert Recipes

From rich chocolate to creamy mousses, cookies, and cakes, find the perfect dessert for the occasion by checking out the dessert recipes index page.

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If you make vanilla bean creme brulee, please comment and let me know. If they were a hit, please give it a 5 star rating. They really help other readers and I love hearing from you.

📖 Recipe

Maple Pecans (candied pecans)

11/04/2024 by Sally Cameron 7 Comments

Crunchy and sweet, these easy maple pecans are made with sweet maple syrup, brown sugar, butter, and warm spices. Perfect for salads, snacking, cheese boards, or even prettily packaged as housewarming gifts. They're dangerously delicious yet not overly sticky, with lower sugar than many recipes. Make them in just 20 minutes. They're an easy and irresistible treat you'll love to share and enjoy.

A glass jar overflowing with golden brown candied pecans on a marble counter.

For catered events, I used this maple pecans recipe (also called glazed pecans) on fall salads, on appetizer buffets as cocktail nibbles, and on charcuterie boards. Sometimes I would bag them in little cello bags with ribbon as a parting dinner gift or holiday thank you. They were always a hit. Many candied pecan recipes use a ton of sugar and egg whites, but it's not necessary for great taste and crunch.

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Why You'll like This Recipe

Start them stove top and finish in the oven in just 20 minutes.
So many ways to use them.
Super easy to make, simple ingredients.
Swaps maple syrup for refined sugar.
No eggs or egg whites.

For another tasty treat try the maple roasted cashews. Beware, they are addictive!

Recipe Ingredients

Ingredients for making candied maple pecans in prep bowls on a marble counter.

Maple syrup: Use pure maple syrup for the most robust flavor, not pancake syrup with high-fructose corn syrup or corn syrups.
Butter: Buy unsalted butter to control the salt yourself.
Oil: Two options, either extra virgin olive oil or a healthy neutral oil (pass on vegetable oil).
Pecans: Get pecan halves, just don't get the chopped ones.
Sugar: Golden brown sugar is better than granulated white sugar for richer flavor.
Warm spices: Use what you have or add a new one to your collection. Cinnamon is a must, plus nutmeg, ground ginger, allspice, clove, and mace. Use a teaspoon total (or a bit more).
Salt: A nice coarse sea salt like this kosher salt adds crunch and flavor.

Please see the recipe card for measurements and sea salt.

Substitutions and Variations

Instead of individual spices, use pumpkin pie spice blend or try Five Spice (it's terrific).
Make spicy pecans by adding cayenne pepper or ground chipotle pepper for a Southwestern twist.
Try golden monk fruit for lower sugar.
Add a little vanilla extract to the melting pot of butter, maple, and oil.
Swap coconut sugar for brown sugar (for paleo).

Chop and scatter maple pecans over the top of whipped sweet potatoes as a terrific crunchy topping.

Chef's tips: Buying real maple syrup. The grading of maple syrup has changed. The A, B, and C labeling went away. All maple syrup is now labeled Grade A to reduce confusion. Grade A maple syrup has four levels better describing color and flavor. Grade A Golden is delicate, Grade A Amber is rich, Grade A Dark is robust, and Grade A Very Dark is strong.

Recipe Instructions

Pre-heat an oven to 325°F and ready a baking tray with parchment paper or foil.

A pot with melting brown sugar, maple syrup, butter and oil for candied pecans. — **Step 1: Melt butter with maple syrup, brown sugar, olive oil, pinch of salt, and spices in a wide pan.**

Whole pecans in a silver pot on the stovetop for maple pecans. — **Step 2: Add pecans and stir to coat evenly with a non-stick spatula.**

Whole pecans coated in maple syrup, butter, and brown sugar on a rimmed baking sheet with foil. — **Step 3: Scatter the nuts onto a parchment-lined baking sheet or foil lined baking sheet in an single layer, bake 15 minutes.**

An aluminum foil covered baking sheet of baked candied pecans cooling. — **Step 4: Allow candied pecans to cool on tray, they will crisp as they cool. Ready to package.**

Serving Ideas

Sprinkle chopped maple pecans over ice cream or yogurt.
Use them as garnish for a pumpkin tart or pumpkin mousse dessert.
Chop as use them over simple green beans or Brussels sprouts.
Serve in a bowl as a cocktail nibble.
Use a holiday gifts in jars, tins, or cello bags tied with ribbon.
Chop and garnish soup.
Add a few to morning steel cut oats or overnight chia oats.
Add whole to a green salad as a great garnish.
Maple pecans are terrific addition to a cheese board.

Storage

To store maple pecans, place in an airtight container to preserve flavor and texture as well as protect the natural oils in the nuts from spoiling (going rancid). Store in a cool dry place like a pantry for 2-3 weeks, or in the freezer 2-3 months in freezer safe bags.

Chef's tip: To re-crisp stale or soft nuts, bake them for a just few minutes in a 350°F oven on a baking tray. Don't bake too long or they could burn because of their natural oils.

A glass jar of candied pecans tied with a jute ribbon as a gift.

Recipe FAQs

Can I make candied pecans without butter?

If you want vegan or dairy-free candied pecans, use a plant-based butter along with extra virgin olive oil for great flavor.

How do I keep candied pecans from being sticky?

As excess moisture causes stickiness, the key is to bake them long enough to fully dry out the coating and allow them to cool completely before storing.

What spices go well with candied or maple pecans?

Warm spices, such as cinnamon, ginger, allspice, clove, pumpkin pie spice blend, Chinese five spice, star anise, cayenne, nutmeg, mace, cumin, and smoked paprika is nice too for a southwestern flavor.

A jar of golden glazed pecans on a white round marble plate.

More Delicious Recipes

Maple pecans are good in this broccoli salad or spinach salad with bacon, and in many places that use nuts as a garnish or to add flavor.

⭐️Did You Make This Recipe?

If you make these maple pecans, 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.

Original recipe published 11-15-15, updated 10-31-24

📖 Recipe

Easy Chicken and Avocado Salad

08/08/2017 by Sally Cameron 2 Comments

Two of the best ingredients ever-chicken and avocado-come together in this easy, flavor-packed chicken and avocado salad. With a few simple steps, you can turn leftover chicken into something amazing. Creamy avocado, a squeeze of bright lime juice, and fresh cilantro add vibrant, fresh flavors. Celery brings the crunch, while shallot and garlic add a savory kick. Stir in a dollop of mayo, mix it all together, and you've got a healthy, satisfying high protein (and low carb) salad that tastes great.

A creamy chicken and avocado salad with slices of lime on a gray wooden table.

Here's a nice twist on classic chicken salad. Cool, creamy and refreshing against the heat of summer but delicious all year round. I always have avocados in the house, and often leftover chicken (I make extra on purpose) for fast lunches. One day this was the result and I had to share it with you.

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Why You'll Like This Recipe

It's healthy, easy, and fast to make.
Make great use of leftover chicken.
Healthy fat, high protein, a terrific flavor combination.

Recipe Ingredients

Ingredients for chicken and avocado salad in prep bowls on the counter.

Chicken: Leftover cooked chicken breast from roast chicken breasts, grilled chicken, or rotisserie chicken.
Avocado: Be sure it's ripe with a gentle squeeze at the top near the stem.
Celery: For crunch and flavor (optional).
Shallot: For mild oniony flavor, or use a little white onion.
Herbs: Cilantro or fresh parsley.
Garlic: A small fresh clove.
Lime: For a lift of bright flavor and the acidity.
Mayonnaise: Your favorite brand with light flavor.

Substitutions and Variations

Swap cooked turkey breast for cooked chicken (great after Thanksgiving).
No ripe avocado? Use prepared guacamole.
Don't like mayo? Swap plain Greek yogurt.
For spice, add a finely chopped jalapeno pepper.
Swap red onion for the shallot.
Add chopped walnuts for more crunch and healthy fat.

Chef's tip on garlic in salads: When you're adding fresh garlic to a salad like this chicken and avocado salad, you need it to almost disappear. Biting into a piece of garlic is not pleasant. Instead of chopping the garlic, zest it with a microplane zester. Zesting turns raw garlic into a paste quickly and easily so that it practically disappears into what you're preparing.

Recipe Instructions

Chopping cooked chicken on a black cutting board into cubes with a chef's knife.

Step 1: Chop chicken into into small, bite-sized cubes with a sharp knife.

Step 2: Seed and dice the avocado, then scoop into a medium bowl and mix in the lime juice. If it's soft you can mash it too.
Step 3: Chop the celery, shallot, cilantro and garlic and add to the bowl and mix gently. Add the chicken and mayonnaise, mix gently, and season with salt and ground pepper.

Note: If you prefer it creamy style, mix the avocado, mayo, juice, shallot and garlic smooth like a creamy guacamole.

Chef's tip: The easiest way to seed an avocado is to run a sharp knife edge around the center of the avocado lengthwise. Start at the top and turn the avocado against the blade. Twist the halves in opposite directions to open the avocado. Remove the seed by lodging the sharp edge of the knife into the seed, then twist to remove. If this makes you nervous, hold the avocado half with the seed in a kitchen towel.

Chicken and avocado salad with a lime wedge in a white bowl with a spoon.

Serving Suggestions

When we're in a hurry we Pile chicken and avocado salad on fresh lettuce greens for more of an entree salad and serve with lime wedges if desired. Any kind of soft lettuce greens work.

Other ways to serve include in lettuce wraps, burrito-style with tortillas, in sandwiches, or over cooked quinoa. Some people like crunchy tortilla chips with it on the side.

Chicken and avocado salad is best enjoyed fresh due to the perishability of the avocado but can last up to 2 days in an airtight container in the refrigerator.

Recipe FAQs

How do I keep the avocado from turning brown?

Seed and dice the avocado just before mixing it with the chicken salad and you won't have an issue with the avocado browning or oxidizing. Plus the lime juice helps with that problem too.

How finely should I chop the avocado?

You can chop it small, about the same size as the chicken, or mash it fairly smooth before adding the avocado to the chicken salad.

Can I make it dairy-free?

To make it dairy-free, be sure to use an egg-free mayonnaise such as Vegenaise, Sir Kensington's, or Chosen Foods.

More Recipes With Avocado

Maybe it's because I am a native Californian, but I love avocados! If you love them too in all of their green glory, try some of these recipes with avocado!

Did You Make This Recipe?

If you make this chicken and avocado 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

Healthy Fruit Salad Recipe

01/09/2013 by Sally Cameron 4 Comments

Light, fresh, and easy to make, this healthy fruit salad recipe is a simple way to enjoy the best of the season. From bright citrus to delicious berries, grapes and grapefruit, pineapple, pomegranates, and more, choose what is best at the grocery store for your fresh fruit salad. It skips heavy dressings and unnecessary extras, letting the natural sweet flavors shine. Whether you make it for everyday or holidays, this is one fresh recipe you can make all year round.

Colorful fresh fruit salad with seasonal fruit, great for breakfast and brunch.

I've been making this healthy fruit salad recipe since I was a kid, thanks to my mom. It looks beautiful, tastes great, and is good for you! Choose from citrus, banana, raspberries, blackberries, blueberries, grapes and pomegranate seeds. Kiwi is another nice addition. In summer, try adding melon and pineapple. It's customizable!

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Why You'll lIke This Recipe

Makes the best of fresh seasonal fruit.
A beautiful, tasty addition to breakfast and brunch menus.
No sugary additions (like marshmallows) or heavy dressings.

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

Recipe Ingredients

This list of fresh fruit is what I often use (not all at once) and it's adaptable for what is best in season. Because many fruits are large, if you don't think you will consume the whole thing (like melons), look in the produce refrigerated section for the containers of pre-cut fruit as they come in manageable quantities.

Oranges: Valencia, Cara Cara, or navel oranges.
Grapefruit: Pink or yellow, the pink are a little sweeter and a lovely color.
Banana: Get greenish ones so they don't get mushy.
Berries: Strawberries, raspberries, blackberries, and blueberries all work great.
Grapes: Red or green.
Pomegranate: The ruby jewels of the produce department.
Melon: Cantaloupe, honeydew, watermelon, great in summer.
Pineapple: Sweet and bright!
Apples: Use sweet or tart apples to balance flavors.
Pears: Usually available only in fall and winter, enjoy them when you can.

Colorful watermelons, honeydew, and cantaloupe melons cut in half showing the seeds.

Chef's tip: Don't drink your fruit (like orange juice), eat the whole fruit! While we've been "sold" that orange juice is really good for us and a great way to start the day, it's like mainlining sugar. As delicious as it tastes, it's not really good for us. There is no fiber to slow down the sugar absorption. Skip the juice and et the whole fruit. It's much healthier!

If you love melon, these easy fruit kabobs are made with summer melon and mint leaves. Make them for a brunch buffet or as a healthy dessert.

Recipe Instructions

Prep heartier fruits (citrus, berries, grapes, melons) up to a day ahead, but add delicate fruits like bananas or cut apples just before serving.

Wash your citrus and follow the directions below for how to segment or section them, catching all of the juices over a bowl. When ready to serve the salad, peel and slice the banana, rinse and dry the berries and combine gently with the citrus. Chill briefly if desired and serve as soon as possible.

How to Section Citrus

How To Section a Grapefruit (or Citrus).

The easiest way to segment an orange or grapefruit is to simply cut the fruit in half then use a sharp paring knife or small serrated knife to cut around each individual segment, then pop the segments out.

Another technique is called "to supreme". Trim a thin slice off the top and bottom of the citrus, exposing the fruit and sit it flat. Next, cut off all of the skin and white pith with a sharp knife following the curve of the fruit from top to bottom. Then with a sharp paring knife, cut each segment out over a bowl to catch the juices. It takes a little practice but its not hard.

Serving Suggestions

If you are eating fresh fruit salad for breakfast, add some protein to balance your meal. Scramble up an egg or two or add some plain whole-milk Greek yogurt and a healthy carrot cake muffin.

Healthy fruit salad is also perfect served alongside homemade golden crisp gluten-free waffles or buckwheat pancakes.

Storing

Fruit salad is best served the day of preparing, but it will hold a day if you make it ahead, depending on the fruits chosen. The most fragile is raspberries, so if you want to use them (my favorite), try adding them just before serving.

If fruit salad has been in the refrigerator for a few days and looking a little sad, try pureeing the fruit for a smoothie. You can even freeze the puree in ice cube trays.

Recipe FAQs

How do I keep fruit salad from getting watery?

Avoid super juicy fruits like watermelon if storing for later, or add it just before serving. Drain excess juice before serving and add a citrus splash (like orange or lemon juice) to keep flavors fresh.

How do I prevent fruit from browning?

Toss fruits like apples, pears, and bananas in a little lemon or lime juice to slow oxidation and keep them looking fresh longer.

How can I make fruit salad more interesting?

Add texture with nuts, seeds (try chia seeds or hemp seeds), or unsweetened shredded coconut. Fresh herbs like mint or basil also bring extra flavor and freshness. If using basil do not add until serving time.

What is the best dressing for a fruit salad?

If fruit is fresh and in season, you probably don't need a dressing. However if you want ideas, use a little extra citrus juice, a drizzle of honey, or a light mint-infused syrup enhances flavor without making it heavy or overly sweet.

Instead of adding sugar such as a sugar simple syrup or pure honey, try using zero-sugar honey and zero-sugar simple syrups based on monk fruit. They taste terrific and do not add sugar, just sweetness in a healthy way.

More Breakfast and Brunch Recipes

From smoothies to overnight oats, and pancakes, waffles, or out favorite dutch baby pancakes, check out the breakfast recipe index for more inspiration!

Did You Make This?

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

📖 Recipe

Cheesy Cauliflower Rice

05/31/2015 by Sally Cameron 2 Comments

Cheesy cauliflower rice is a terrific swap for white rice if you're eating low carb or grain free. Here I've used grated Parmesan cheese for that delicious, savory, umami flavor you can't beat. Make it by hand, with a food processor, or for a short cut, buy cauliflower already riced at the store. Leftovers are great for lunch. keto and low carb friendly but everyone enjoys it!

Cauliflower rice with herbs in a green bowl.

Making cheesy cauliflower rice is easy. You need either a food processor or hand box grater. Because it's become so popular, you can buy it already "riced" at the store, but doing it yourself is fresher. If your time starved, buy the package and cook it like my recipe notes to add flavor, and try the fun options.

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Food Processor or Hand Grater

To make cauliflower rice you need either a food processor with a grating blade or a box grater. If your box grater looks like it belonged to your grandmother, rusty and well used, upgrade to a new one.

Raw, grated cauliflower will keep for a few days in the refrigerator in a tightly covered container, so you can make it ahead, then cook for a quick and healthy side dish when needed.

Grating cauliflower into rice with box hand grater. — Grated cauliflower on a tray.

Box Grater Instructions

Break off the green outer leaves and wash the head of cauliflower. Using a sharp knife, trim out the core. If using a box grater, cut the head into halves or quarters. Large pieces are easier to handle when grating by hand. Grate using the large hole side of the grater. Do this on a cutting board or inside a rimmed baking sheet to catch all of the "rice".

Food Processor Instructions

Insert the grating disk with the large holes. Place trimmed florets into the feed tube and grate. You can use either the large feed tube or the smaller for more control. Next, replace the grating blade with the steel knife and pulse the grated cauliflower into a finer rice. Just a few pulses will do.

Making cauliflower rice with a food processor. — Riced cauliflower in a food processor bowl.

How to Cook Cauliflower Rice

Cauliflower rice cooks quickly. Heat either olive oil or coconut oil in a 3-4 quart sauté pan or 12" fry pan. I like to add aromatics like sliced shallot or chopped leek, cook until softened, add some garlic for more flavor, then lastly add the cauliflower rice. The whole thing takes about 10 minutes.

How to Dress it Up

You can eat it plain or dress it up. At the end, add freshly chopped herbs for color and flavor and try these variations:

Cilantro cauliflower rice is a great as a Mexican side dish
For Mediterranean cauliflower rice, add chopped basil, oregano, rosemary or chives
For Indian cauliflower rice, add a little curry powder and saffron to the hot oil
Other good options are finely chopped and cooked mushrooms or peas and carrots for color

Dress cauliflower rice up in a multitude of ways to keep it fun for your family. For this version, I added a little chopped Italian parsley and grated Parmesan cheese. If you eat dairy-free or are vegetarian or vegan, skip the cheese. A handful of pine nuts, walnuts or cashews add crunch and a little more healthy fat and protein.

Nutrition

Cauliflower is one of the healthiest vegetables you can eat. It's packed with nutrition like its cousins, cabbage, kale, and broccoli. Cauliflower is high in vitamins C and K, and high in phytonutrients, important plant-based chemicals. It also offers a healthy dose of potassium, fiber and folic acid.

And be sure to try the orange, purple and green varieties. The colors are fun, plus it's a satisfying and smart way to reduce higher-glycemic carbs in your diet.

Good Leftovers

I made a big batch of this for shooting the post and had more than we could eat and discovered the leftovers were super. The cauliflower rice heated up quickly and tasted great for days. Leftovers made a nice lunch one day, along with a little extra roast chicken. Cooked shrimp works too, turning this into more of a main than a side.

Cauliflower rice with parmesan and herbs in a serving bowl. — Bowl of cauliflower rice with flecks of green herbs.

More Cauliflower Recipes

Creamy cauliflower soup
Cauliflower puree (instead of mashed potatoes)
Roasted cauliflower florets
Cauliflower colcannon (with kale)

📖 Recipe

Cashew Milk Recipe

09/11/2015 by Sally Cameron 2 Comments

While store-bought dairy milk alternatives are abundant, they often come with unwanted additives, gums, and sweeteners. The solution? Make your own! This homemade cashew milk recipe is a creamy, wholesome option that's free from unnecessary extras. It's a fantastic alternative to almond milk and works beautifully in smoothies, oatmeal, and so much more. Plus, it's incredibly easy to make-fresh and customized to your taste.

homemade cashew milk pouring into a glass on a wooden counter.

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Why You'll Like This

Cashew milk is delicious!
A terrific alternative to dairy milk and almond milk.
No additives, preservatives, just clean cashew milk.

Cashew milk is great in this chocolate banana smoothie.

Recipe Ingredients

Weighing raw cashews on a kitchen scale.

Cashews: Be sure to buy raw cashews, not roasted or salted.
Water: Use filtered or bottled water for clean cashew milk.
Vanilla extract: Optional if you want vanilla flavor.

For measurements please see the recipe card. For another delicious non-dairy milk, try hemp milk. It's high protein and takes 1 minute.

Substitutions and Variations

Here are fun and flavorful ways to customize this cashew milk recipe with various flavorings and sweeteners to enhance the taste and versatility:

Natural sweeteners:
- Dates: Blended into the milk for a caramel-like sweetness.
- Maple Syrup: Adds a subtle, earthy sweetness, and try the zero-sugar maple syrup (it's what I use).
- Honey: A classic, versatile sweetener (or the zero-sugar honey).
- Other options: Agave nectar, brown rice syrup, or simple syrup.
Flavorings:
- Spices: Cinnamon, cardamom, clove, ginger, allspice, pumpkin spice blend.
- Vanilla: Use vanilla extract or vanilla bean paste. Almond extract works too.
- Citrus: Lemon zest or orange zest for uplifting fresh flavor.
- Chocolate: Cocoa powder makes it creamy and chocolatey.
Herbs: Try refreshing fresh mint or dried culinary lavender leaves.
More: A pinch of salt amplifies flavor, also try matcha green tea powder.

Try cashew milk in this 5-minute cherry smoothie recipe.

Recipe Instructions

Simply soak raw cashews over night in cold filtered water or about 6 hours. Cashews are softer than almonds so the soaking time is shorter. Cover the cashews by a few inches with the water, then refrigerate.

In the morning, drain off the soaking water, add fresh filtered water to the blender and puree until smooth, 30 seconds. All that you do want and nothing that you don't. Cashew milk needs no straining and it's silky smooth.

Homemade Cashew Milk|AFoodCentricLife.com — Frothy cashew milk in a blender.

Nutrition: Cashews versus Almonds

Both nuts contain heart-healthy monounsaturated fats, with almonds having just a little more than cashews. Almonds also have more fiber than cashews. Cashews are higher in carbs and almonds have a little more protein.

Almonds win in the calcium and vitamin E department, while cashews offer more zinc, iron and magnesium. Overall, both are healthy options, and cashew milk is a nice change once in awhile.

Chef's tip: Weigh your cashews. Although you can measure out your nuts, weighing them with an inexpensive digital kitchen scale is the most accurate. It's a kitchen tool I could not live without. If you don't have one, I encourage you to buy one. You can get them at kitchen supply and discount stores, just about everywhere these days.

Serving Suggestions

Use this cashew milk recipe almost wherever you would use almond milk or dairy milk. It will depend on the recipe but it's usually a pretty good substitution. Serve it cold to sip on as you would any milk, or used in overnight oats with chia seeds, Bircher muesli, and protein smoothies.

Pouring a glass of non-dairy milk into a glass.

Recipe FAQs

Do I need to soak the cashews before blending?

Yes, soaking softens the cashews for smoother blending and easier digestion.

How long should I soak cashews?

Soak cashews for 4-8 hours in water, or for a quick option, soak in hot water for 15-30 minutes.

Can I use roasted cashews instead of raw?

While raw cashews are best for neutral flavor and creaminess, roasted cashews can work but will add a more robust, nutty flavor.

More Plant Milk Recipes

Homemade pant milks are easy to make and delicious used in many recipes. Plus the nuts and seeds are easily stored in the pantry so you never run out.

Did You Make This Recipe?

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

📖 Recipe

Cashew Milk Recipe

Sally Cameron

Wonderful in smoothies or almost anywhere you would use dairy milk, cashew milk is non-dairy. Soak raw nuts overnight and puree. Don't buy it when homemade cashew milk is so easy to make. No straining is needed as cashew milk purees into a fine milk.

5 from 1 vote

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Prep Time 8

Cook Time 5

Total Time 8 5

Course Beverage

Cuisine American

Servings 8-ounce servings

Calories 235 kcal

Equipment

▢
blender

Ingredients

▢ 6 ounces raw cashews 1 full cup
▢ Cold water to cover for soaking
▢ 4 cups fresh cold water for pureeing a quart

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Instructions

Place cashews in a container for soaking and cover with cold filtered water. Place in the refrigerator for 4-8 hours or overnight.
After soaking, pour off soaking water, fill blender with 4 cups fresh cold filtered water, add nuts and puree for 60 seconds. Cashew milk will keep covered and refrigerated for a 3-4 days.

Notes

Be sure to buy raw cashews. You do not want them roasted or salted.

Variations:

Add vanilla extract for vanilla cashew milk.

For sweetened cashew milk add a little maple syrup or simple syrup.

For no added sugar, use a monk fruit blend or monk fruit simple syrup.

If you prefer a strained milk, pour through a nut milk bag, but it's not really needed.

Nutrition

Serving: 8ounceCalories: 235kcalCarbohydrates: 13gProtein: 8gFat: 19gSaturated Fat: 3gSodium: 17mgPotassium: 281mgFiber: 1gSugar: 3gVitamin C: 1mgCalcium: 23mgIron: 3mg

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