DelMarValicious Dishes

Delmarvalicious Dishes » Recipes

Recipes

Enjoy my latest and greatest recipes! Here you can find everything I have created and search by category. Whether you are planning a beautiful brunch or just looking for something new to cook for dinner, I have a wide variety of ideas for you. Bon Appetit!

Key Lime Pie Dessert Dip (No Bake Recipe)

by Leave a Comment

This Key Lime Pie Dessert Dip is an easy, no bake recipe bursting with zesty citrus flavor and creamy sweetness, making it the perfect quick treat for any occasion. Made with fresh key lime juice, cream cheese, and whipped topping, this easy key lime cream cheese dip comes together in minutes and tastes just like classic key lime pie—without the baking. Serve this easy summer dessert dip with graham crackers, vanilla wafers, or fresh fruit for a refreshing crowd-pleaser.

A glass dish filled with creamy key lime pie dip, topped with toasted coconut, three lime slices, and four vanilla wafer cookies. A bowl of more wafer cookies and fresh limes are nearby on a marble surface.

Summer is the time for easy meals and treats that are light and don’t require turning on the oven. I was inspired to make this Key Lime Dip because I was craving something sweet that was simple to make and that could be easily transported onto the boat, beach, or a picnic! This easy recipe combines all of the flavors of classic key lime pie without the pie crust! 

If you like this Key Lime Pie Dip Recipe, you will love this Caramel Pumpkin Cream Cheese Dip! This dip recipe is perfect for the fall and can be served as an appetizer or a dessert! Or, try this simple 3 Ingredient Cottage Cheese Taco Dip! This taco dip comes together in minutes and is pairs perfectly with chips or veggies! 

Jump to:

Why You’ll Love This Recipe

  • Quick and No Bake! This recipe comes together in 10 minutes or less plus you don’t have to turn on the oven. 
  • Full of flavor and zest! Tangy, key lime flavor is combined with creamy cheese for a refreshing dessert dip. 
  • Perfect for parties! This dip is easy to make ahead and is a true crowd pleaser. 

Ingredients

Head to your grocery store to grab these simple ingredients to make the ultimate key lime pie fruit dip! 

Seven labeled ingredients for a delightful key lime pie dip are arranged on a marble surface: key lime juice, shredded coconut, lime zest, cream cheese, sweetened condensed milk, Cool Whip topping, and vanilla wafers.
  • Cream cheese is whipped to make a creamy base for this dessert dip. 
  • Sweetened condensed milk is mixed in to create an indulgent dip with classic key lime pie flavor. 
  • Key lime juice and key lime zest are used to add the tangy lime flavor. 
  • Cool whip topping lightens the dessert and provides a fluffy texture. 
  • Shredded coconut is toasted and added on top of the dip for extra sweetness, crunch, and an all-around, tropical feel. 
  • Dip the vanilla wafers into the dip to enjoy!

See recipe card for quantities.

Step-by-Step Instructions

A metal mixing bowl filled with creamy whipped cream cheese is seen from above, next to two whole limes and one lime cut in half on a white marble surface.

Step 1: Add the cream cheese to the bowl of a stand mixer and mix for 2 minutes or until soft. 

A metal mixing bowl containing whipped cream cheese combined with sweetened condensed milk, with two halved limes and a whole lime on a white surface beside it.

Step 2: Add the sweetened condensed milk and mix until combined. 

A metal mixing bowl containing a smooth, creamy key lime pie dip batter sits on a white surface, with sliced limes and whole limes nearby.

Step 3: Stir in the key lime juice and lime zest. 

A metal mixing bowl filled with fluffy white key lime pie dip sits on a white marble surface, surrounded by whole and halved limes.

Step 4: Fold in the cool whip topping and gently mix until just combined. 

A white plate with toasted shredded coconut sits on a white surface, surrounded by two whole limes and a lime half—perfect tropical toppings for your key lime pie dip.

Step 5: Heat a sauté pan over medium-low heat. Add the shredded coconut and stir until slightly toasted and a light brown color. 

A glass dish filled with creamy key lime pie dip, topped with toasted coconut, three lime slices, and four vanilla wafer cookies. A bowl of more wafer cookies and fresh limes are nearby on a marble surface.

Step 6: Transfer the dip to a serving bowl. Top with shredded coconut. Serve with graham crackers and vanilla wafers. 

Substitutions

  • To make a lighter dip, use low-fat cream cheese in place of regular cream cheese. 
  • If you cannot find key limes, zest regular limes. 
  • Replace the toasted coconut with fresh berries, crumbled graham crackers, or extra lime zest.  

Equipment

  • Stand mixer or electric hand mixer 
  • Sauté pan 
  • Serving bowl 

Storage

Store leftover dip refrigerated in an airtight container. The dip will remain fresh for 3-4 days. I do not recommend freezing key lime pie dip because the cool whip topping will lose its texture. 

Top tips

Make sure that the cream cheese is at room temperature and slightly soft. Softened cream cheese will allow the dip to fully incorporate with the other ingredients. 

Do not step away when toasting the coconut! Shredded coconut can burn very easily and quickly. Constantly stir the coconut while toasting it and remove from heat as soon as the color changes to a light brown color. 

FAQ

Can I make this Key Lime Pie Dip ahead of time?

Yes, you can make this Key Lime Pie Dip ahead of time. I recommend storing the toasted coconut in an airtight container and sprinkling on top of the dip before serving. This will allow the coconut to remain crunchy. 

Can I use regular key lime juice instead of key lime juice?

You can use regular lime juice instead of key lime juice, however, the dip will not have the same aromatic and slightly floral flavor that comes from key limes. 

What can I serve with Key Lime Pie Dip?

​Serve key lime pie dip with graham crackers or vanilla wafer cookies. You can also serve this dip with fresh fruit like sliced pineapple, strawberries or grapes. 

Should I use bottled key lime juice or fresh key lime juice?

Bottled key lime juice or fresh key lime juice both work in this recipe! For testing purposes, I use bottled key lime juice because it is easy to find! I always used Nellie and Joe’s Key Lime Juice. ​

Looking for more dip recipes? Try one of these:

Pairing

These are my favorite dishes to serve with Key Lime Pie Dip:

A glass dish with creamy key lime pie dip, topped with toasted coconut flakes, three fresh lime slices, and three vanilla wafer cookies on one side.
Print Recipe

Key Lime Pie Dessert Dip (No Bake Recipe)

Creamy, tangy, and irresistible, this no bake key lime dessert dip is made with fresh key lime juice, cream cheese, and whipped topping. The perfect easy summer dessert dip to serve with graham crackers, cookies, or fruit!
Prep Time10 minutes
Total Time10 minutes
Course: Dessert
Cuisine: American
Servings: 8
Calories: 196kcal
Author: Lynne Kenton

Equipment

  • Stand mixer or electric hand mixer
  • Saute Pan
  • Serving bowl

Ingredients

  • 8 ounces Cream Cheese softened
  • 1/2 cup Sweetened Condensed Milk
  • 1/3 cup Key Lime Juice
  • 2 teaspoons Lime Zest
  • 1 cup Cool Whip Topping
  • 1/4 cup Shredded Coconut
  • Vanilla Wafers for serving

Instructions

  • Add the cream cheese to the bowl of a stand mixer. Mix until soft about 2 minutes.
  • Add the sweetened condensed milk and mix until combined.
  • Stir in the key lime juice and lime zest until combined.
  • Fold in the Cool whip topping.
  • In a pan over medium-low heat, add the shredded coconut. Toast until lightly brown, about 3-4 minutes. Allow the coconut to cool.
  • Sprinkle the toasted coconut on top of dip. Serve chilled with graham crackers.

Nutrition

Serving: 8g | Calories: 196kcal | Carbohydrates: 16g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 37mg | Sodium: 121mg | Potassium: 147mg | Fiber: 1g | Sugar: 13g | Vitamin A: 453IU | Vitamin C: 4mg | Calcium: 94mg | Iron: 0.2mg

Easy Smoked Turkey Salad (leftover Thanksgiving recipe)

by Leave a Comment

This Easy Smoked Turkey Salad is the perfect leftover Thanksgiving recipe—light, flavorful, and ready in minutes! Toss your smoked turkey with crisp veggies and a zesty dressing for a refreshing twist on holiday leftovers.

A white bowl filled with creamy turkey salad containing chopped celery, red onion, and herbs, topped with black pepper. A gold spoon rests on the side, with sliced tomatoes and croissants in the background.

Cooking for a large holiday and having leftover food for days is one of my favorite things. The leftovers make all of the prep and planning worth it (in my opinion). Now, leftover thanksgiving turkey is one of my favorite foods! For the past few years, we have been smoking our thanksgiving turkey. This results in a juicy turkey that has a slightly smoky flavor and, the best part, is never dry! These turkey leftovers are best to use in a flavorful turkey salad! 

Need help smoking a turkey? Check out my recipe for a Juicy Spatchcocked Smoked Turkey. Spatchcocking the turkey allows the turkey to cook quicker and also helps you to get the entire turkey onto your smoker. Use this leftover smoked turkey in turkey salad! Or, if you are looking for another simple salad recipe, try this Classic Chicken Salad Recipe. This recipe is similar to the turkey salad recipe but uses chicken and is naturally gluten-free. 

Jump to:

Why You’ll Love This Recipe

  • Simple! Now that the hard work is done (smoking a turkey), make this easy recipe using the leftovers! 
  • Delicious, smoky flavor! The smoked turkey adds a layer of depth and a gourmet twist to a classic salad.
  • Light yet hearty! After indulging on heavy Thanksgiving foods, this salad is a lighter alternative combining lean protein with crunchy vegetables for a satisfying meal.

Ingredients

Pantry staples are used to make this homemade turkey salad! 

A bowl of shredded turkey, and small bowls of chopped celery, red onion, mayonnaise, Dijon mustard, chopped thyme, chopped chives, and a lemon wedge, all labeled, arranged on a white background.
  • Turkey meat is the heart of this salad. Use white and dark meat for a juicy, flavorful salad. 
  • Red onion adds a sharp, sweet bite to the salad.
  • Chopped celery adds a crisp crunch that makes the salad feel fresh. 
  • The turkey salad is mixed in mayonnaise to combine the ingredients and give the salad a smooth, rich flavor. 
  • Lemon juice and Dijon mustard give the salad some zest and tang. 
  • Fresh chives and thyme are added to enhance the flavor and give the turkey a fresh taste. 
  • Salt brings out the natural flavor of the turkey. 
  • Black pepper and Old Bay seasoning (optional and not photographed) add a subtle heat to the turkey salad. 

See recipe card for quantities. 

Step-by-Step Instructions

A metal mixing bowl containing chopped red onion, celery, green onions, shredded chicken, fresh herbs, mayonnaise, and a dollop of mustard, all arranged in separate sections before mixing.

Step 1: Add the chopped turkey, red onion, celery, mayonnaise, lemon juice, Dijon mustard, chives and thyme to a large mixing bowl. Season with salt, black pepper and Old Bay seasoning (if using).

A stainless steel mixing bowl containing a mixture of shredded turkey, chopped celery, and red onions, likely chicken salad, on a white background.

Step 2: Stir to combine and add salt and pepper to taste. Serve cold. 

Variations and Substitutions

  • Instead of smoking a whole turkey, smoke a turkey breast. This will reduce the smoking time and provide a smaller portion of turkey meat. 
  • Chopped white onion or scallions can be used in place of the red onion. 
  • Replace the chopped celery with diced green apples, green onions, or chopped bell pepper. This produce will give a tasty crunch similar to celery.
  • Use Greek yogurt and/or sour cream in place of the mayonnaise.
  • Replace the fresh thyme and chives with other fresh herbs such as fresh dill or tarragon. 

Storage

Turkey salad is better the next day! Store leftover turkey salad refrigerated in an airtight container. Stir before enjoying again and season, if needed. I do not recommend freezing turkey salad due to the mayonnaise. However, you could freeze leftover turkey meat and make the turkey salad later. 

Top tip

Add the turkey meat to a stand mixer and mix on low to lightly shred the turkey. This will save time and is the easiest way to shred meat. 

FAQ

Can I make smoked turkey salad ahead of time?

Yes, you can make smoked turkey ahead of time. Smoked turkey salad actually tastes better after a few hours or overnight in the refrigerator once the flavors have had a chance to meld. 

Can I make this salad using store-bought turkey?

Yes, you can make this turkey salad using store-bought turkey. If you are purchasing turkey from the deli counter, I recommend purchasing thick cut turkey slices cut off of the bone and finely chopping this turkey for the salad. 

What can I use instead of mayonnaise in this recipe?

Instead of mayonnaise, you can use sour cream, plain Greek yogurt, or a combination of both. This will help to lighten the salad. 

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with turkey salad:

A croissant sandwich filled with leafy greens, tomato slices, and a creamy turkey salad with chopped vegetables, served on a white plate.
Print Recipe

Easy Smoked Turkey Salad (leftover Thanksgiving recipe)

This Easy Smoked Turkey Salad is the perfect leftover Thanksgiving recipe—light, flavorful, and ready in minutes! Toss your smoked turkey with crisp veggies and a zesty dressing for a refreshing twist on holiday leftovers.
Prep Time10 minutes
Total Time10 minutes
Course: Main Course
Cuisine: American
Servings: 6
Calories: 188kcal
Author: Lynne Kenton

Equipment

  • Large Mixing Bowl

Ingredients

  • 2 cups Turkey Chopped
  • 1/2 cup Red Onion Chopped
  • 2 stalks Celery Chopped
  • 1/2 cup Mayonnaise
  • 1 tablespoons Lemon Juice
  • 1 tablespoon Dijon Mustard
  • 1 tablespoons Chives Chopped
  • 1 tablespoon Thyme Chopped
  • Salt and Black Pepper To taste
  • Old Bay Seasoning Optional

Instructions

  • Add the chopped turkey, red onion, celery, mayonnaise, lemon juice, Dijon mustard, chives and thyme to a large mixing bowl. Season with salt, black pepper, and Old Bay (if using).
  • Stir to combine. Taste and adjust seasonings and herbs. Serve cold. Enjoy!

Nutrition

Serving: 6g | Calories: 188kcal | Carbohydrates: 2g | Protein: 12g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 48mg | Sodium: 162mg | Potassium: 216mg | Fiber: 1g | Sugar: 1g | Vitamin A: 115IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 1mg

Easy 3-Ingredient Cottage Cheese Taco Dip Recipe

by Leave a Comment

This Easy 3-ingredient Cottage Cheese Taco Dip Recipe is going to become your new favorite appetizer! This delicious dip is made with simple ingredients to create the perfect game day snack! 

A hand dips a baby carrot into a bowl of creamy Cottage Cheese Taco Dip garnished with cilantro. Sliced celery, yellow bell pepper, and more carrots are arranged on a plate nearby. A yellow napkin and cilantro sprigs are also visible.

I am constantly serving a large tray of vegetables and dip at get-togethers or even as a simple before-dinner snack for my boys. It is easy to pick up a pre-made dip at the grocery store, but I like to switch it up and make easy dips that I control the ingredients in. This Cottage Cheese Taco Dip is made with only three ingredients and tastes better than most store-bought dips!

If you like hosting like I do, try one of these simple dip recipes for your next party! This Smoky Mexican Bean Dip is a cheesy, vegetarian dip that is served warm in a cast-iron skillet. Or try this Caramel Pumpkin Cream Cheese Dip. This pumpkin dip is popular in the fall and can be served as an appetizer or a dessert! 

Jump to:

Why You’ll Love This Recipe

  • Made with only 3 ingredients! Need I say more?! 
  • Make this Cottage Cheese Taco Dip in 5 minutes! It may take longer to do the dishes than to make the dip. 
  • The serving options are endless! Serve this dip as a healthy appetizer with vegetables, serve it as a spiced-up sour cream on tacos, or use it as a layer in a taco dip! 

Ingredients

The ingredients in this dip could not be any simpler!

Three bowls with labeled ingredients on a white surface: taco seasoning in a small glass bowl, cottage cheese for Cottage Cheese Taco Dip in a larger bowl, and sour cream in another; a yellow patterned cloth lies beside them.
  • Cottage cheese gives the dip a creamy texture and the added bonus of protein! 
  • Sour cream combines with the cottage cheese to give the dip a smooth texture and a hint of tang. 
  • Taco seasoning adds some spice and zest! 

See recipe card for quantities.

Instructions

A food processorfilled with a creamy, light dip mixture, Cottage Cheese Taco Dip, sits on a white marble surface beside a yellow patterned cloth.

Step 1: Add the cottage cheese, sour cream, and taco seasoning to a food processor. Mix together for 1 minute until the cottage cheese mixture is smooth. 

A glass bowl filled with creamy, light orange Cottage Cheese Taco Dip garnished with cilantro, surrounded by cut celery, carrots, yellow bell pepper, and a yellow patterned napkin.

Step 2: Transfer the dip to a serving bowl and serve cold with tortilla chips, pretzels, or fresh vegetables. 

Substitutions

  • For a lighter dip, use light sour cream and/or low-fat cottage cheese. 
  • Make your own taco seasoning instead of using prepackaged taco seasoning mix. 
  • In place of the sour cream, use plain Greek yogurt for added protein.

Variations

  • Top this dip with your favorite toppings such as chopped green onions, cheddar cheese, black olives, and/or fresh cilantro. 
  • Use this dip as a layer in 7-layer dip! 
  • Spread this dip on a wrap or a sandwich. 
  • For a spicier dip, add a drizzle of hot sauce on top! 

Equipment

Use a high-speed food processor to quickly mix this dip together. Here is the one that I have. It is cordless and so simple to use! 

If you do not have a food processor, you could mix this dip together using a handheld mixer or an immersion blender. 

Storage

Store this skinny taco dip in an airtight container in the refrigerator for up to 3 days. Give the dip a good stir before serving, as it may become watery. I do not recommend freezing this dip. 

Top tip

Using a spatula, scrape the sides of the food processor a few times while mixing the dip together. This will help all of the ingredients fully incorporate. 

FAQ

What kind of cottage cheese should I use in this dip?

You can use full-fat cottage cheese, low-fat cottage cheese, or fat-free cottage cheese. The full-fat cottage cheese will give you the creamiest texture and richest flavor. 

Is this cottage cheese dip high in protein?

Yes, this cottage cheese dip is high in protein compared to other snack dips. This dip has 3 grams of protein per serving. To make this dip have extra protein, substitute the sour cream with plain Greek yogurt. 

What kind of taco seasoning should I use?

You can use either pre-made taco seasoning or you can make homemade taco seasoning. For this recipe, I chose to use a prepackaged seasoning to save time and ingredients. However, making your own taco seasoning is a great way to control the spice level and the sodium. 

Can I make this dip ahead of time?

Yes, you can make this dip ahead of time! It is a perfect dip to prep for a party. Make this taco dip up to three days before serving. Make sure to stir the dip before serving. 

What can I serve with this cottage cheese dip?

Serve this dip with raw veggies such as chopped bell peppers, carrots, and celery. Or serve this with your favorite tortilla chips, pita chips, or pretzels! 

Looking for other simple appetizer recipes? Try one of these:

Pairing

These are my favorite dishes to serve with taco dip:

A glass bowl filled with creamy, light orange Cottage Cheese Taco Dip garnished with cilantro, surrounded by cut celery, carrots, yellow bell pepper, and a yellow patterned napkin.
Print Recipe

3 Ingredient Cottage Cheese Taco Dip

This Easy 3-ingredient Cottage Cheese Taco Dip Recipe is going to become your new favorite appetizer! This delicious dip is made with simple ingredients to create the perfect game day snack! 
Prep Time5 minutes
Total Time5 minutes
Course: Appetizer
Cuisine: Mexican
Servings: 8
Calories: 55kcal
Author: Lynne Kenton

Equipment

  • Food Processor
  • Small Serving Bowl

Ingredients

  • 1 cup Cottage Cheese
  • 1/2 cup Sour Cream
  • 1 tablespoon Taco Seasoning

Instructions

  • Add the cottage cheese, sour cream and taco seasoning to a food processor. Blend for 1 minute until dip is smooth.
  • Serve cold with chips, pretzels or vegetables to dip.

Nutrition

Serving: 8g | Calories: 55kcal | Carbohydrates: 2g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 112mg | Potassium: 45mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 156IU | Vitamin C: 0.3mg | Calcium: 36mg | Iron: 0.1mg

Easy Blueberry Banana Cottage Cheese Muffins

by Leave a Comment

These Easy Blueberry Banana Cottage Cheese Muffins are the perfect quick breakfast with a boost of protein! 

Seven blueberry banana muffins are placed on a cooling rack, surrounded by sprigs of purple flowers. In the background, a blue bowl filled with blueberries and a striped cloth add to the delightful scene.

Breakfast used to be my favorite meal of the day until my kids had to get to school at a certain time. Now, my mornings are full of chaos, and getting everyone to eat a healthy breakfast is hard! I was inspired to make a muffin recipe that wasn’t full of sugar like typical banana muffins. The secret ingredient is cottage cheese to make a protein rich, tasty, and naturally sweet quick breakfast! 

Looking for more make-ahead breakfast options? Try this Sweet Potato and Chorizo Breakfast Casserole. This filling breakfast is made with simple and real ingredients. Meal prep this casserole to have a hearty breakfast all week. Or try these Mini Mushroom and Spinach Egg Bites. This is another great recipe to meal prep and reheat for busy on-the-go mornings! 

Jump to:

Why You’ll Love This Recipe

  • No added sugar! These cottage cheese muffins are sweetened with a little maple syrup, bananas, and blueberries. 
  • Protein rich! Each muffin has 6 grams of protein. Pair these with eggs or grab two muffins for a complete breakfast. 
  • Easy to make. These muffins are mixed in a blender and a large mixing bowl and then baked! They come together in less than 10 minutes. 

Ingredients

Grab these simple ingredients to make these delicious muffins! 

Top-down view of a table showcasing ingredients for blueberry banana cottage cheese muffins, featuring bananas, blueberries, cottage cheese, all-purpose and whole wheat flour, protein powder, melted butter, eggs, vanilla extract, maple syrup, baking soda and powder, and a pinch of salt.
  • Ripe bananas are used to add a natural sweetness and moisture to the muffins. 
  • Cottage cheese adds a kick of protein and keeps the muffins moist. 
  • Melted unsalted butter and vanilla extract add a richness and sweet taste. 
  • Large eggs are used to bind the muffins together and give them stability. 
  • Whole wheat flour, baking powder, baking soda, and salt are combined to create a light, soft muffin. 
  • Vanilla protein powder gives the muffins a sweet taste and extra protein. 
  • Blueberries are tossed with all-purpose flour to give the muffins a sweet taste and extra antioxidants. 

Exact measurements can be found in the below recipe card. 

Variations

  • Low-fat cottage cheese can be used in place of regular cottage cheese for a lighter muffin.
  • All-purpose white flour can be in place of the whole wheat flour. 
  • Replace the melted butter with melted coconut oil. 
  • Replace the protein powder with 1/2 cup of flour. 
  • The maple syrup can be replaced with brown sugar. 
  • For a heartier muffin with extra fiber, replace the whole wheat flour with 1 cup of quick oats. 

Mix-In Ideas

If you want to ditch the blueberries, try one of these tasty options: 

  • Semi-sweet chocolate chips 
  • Sliced strawberries, raspberries, or blackberries
  • Chopped pecans or walnuts 
  • Diced apples or pears 
  • Shredded coconut 

Equipment

  • High speed blender. Here is the Ninja blender that I have used for years! 
  • Large bowl 
  • Muffin tin
  • Muffin liners 

Step-by-Step Instructions

A blender filled blended cottage cheese and bananas stands on a countertop. Next to it, there's a small white bowl with dark berries and a blue patterned dish with a bit of cream. A green plant adds freshness in the background, hinting at homemade cottage cheese muffins.

Step 1: Add the ripe bananas, cottage cheese, eggs, melted butter, and vanilla extract to a blender. Blend on high for a minute until smooth.

A person is whisking flour in a stainless steel mixing bowl, preparing the batter for delicious blueberry banana muffins. The bowl contains a light brown flour mixture. A striped blue and white cloth is partially visible on the side, hinting at a cozy baking session in progress.

Step 2: To a large mixing bowl, add the whole wheat flour, protein powder, baking soda, baking powder, and salt. Whisk together. 

A metal mixing bowl containing blueberry banana muffin batter with visible blueberries rests on a blue and white striped cloth.

Step 3:  Add the liquid ingredients to the dry ingredients and stir until fully combined.

A bowl of blueberries rests on a white surface as a hand sprinkles flour from a small blue and white bowl, hinting at the preparation of blueberry banana cottage cheese muffins. To the left, a blue and white striped cloth peeks into view.

Step 4: Toss the blueberries with 1 teaspoon of all-purpose flour. 

A muffin tray filled with twelve blueberry banana muffins in pink liners. The rustic muffins boast visible blueberries and texture. A blue and white striped cloth is partially visible in the background, hinting at a cozy kitchen setting.

Step 5: Fold in the blueberries. Fill the muffin cups with the muffin batter about 3/4 full.

Close-up of a muffin tray with four freshly baked blueberry banana muffins, their rustic texture inviting a taste. Scattered blueberries and sprigs of purple flowers add to the charm, with some muffins slightly tilted, revealing hints of cottage cheese within.

Step 6: Bake at 325 degrees Fahrenheit for 22-25 minutes until the tops are golden brown. 

Storage

Let muffins come to room temperature. Store leftover muffins refrigerated in an airtight container for up to 5 days. Reheat in the microwave for 10 seconds.

Freeze muffins in a freezer-safe bag or individually wrapped. Thaw on the counter top for 1-2 hours or thaw in the microwave for 20-30 seconds. 

Top tip

Be sure to generously spray the muffin liners with non-stick cooking spray to prevent sticking.

Use an ice cream scoop or measuring cup to fill the muffin tins. This will ensure that the muffins are evenly sized. 

FAQ

How can I make these muffins gluten-free?

Make these cottage cheese banana muffins gluten-free by replacing the whole wheat flour with gluten-free flour at a one-to-one ratio. You can also substitute one cup of quick oats for the flour. You will also need to make sure that the protein powder you use is gluten-free. 

Do cottage cheese muffins need to be refrigerated?

Yes, because of the dairy in the muffins, cottage cheese muffins should be refrigerated in order to ensure freshness. When ready to eat the muffins, microwave for 10-15 seconds and enjoy. 

Help! I don’t have a high-speed blender. Can I still make these muffins?

If you do not have a high speed blender, you can mix the wet ingredients together with a food processor or with a stand mixer on high speed. 

Looking for easy breakfast recipes? Try one of these:

Pairing

These are my favorite coffee drinks to pair with banana cottage cheese muffins:

Seven blueberry banana muffins on a wire cooling rack, surrounded by purple flowers. A small blue bowl filled with fresh blueberries is in the background. The golden-brown muffins are studded with visible blueberries, creating a delicious fusion of flavors and textures.
Print Recipe

Easy Blueberry Banana Cottage Cheese Muffins

These Easy Blueberry Banana Cottage Cheese Muffins are the perfect quick breakfast with a boost of protein! 
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American
Servings: 15
Calories: 111kcal
Author: Lynne Kenton

Equipment

  • High Speed Blender
  • Large Mixing Bowl
  • Muffin Tin
  • Muffin Liners

Ingredients

  • 2 Bananas ripe
  • 1 cup Cottage Cheese
  • 2 Eggs
  • 1/4 cup Maple Syrup
  • 2 tablespoons Unsalted Butter melted
  • 1 tablespoon Vanilla Extract
  • 1 1/4 cups Whole Wheat Flour
  • 1 scoop Vanilla Protein Powder
  • 1 teaspoons Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 3/4 cup Frozen Blueberries
  • 1 teaspoon All-Purpose Flour

Instructions

  • Preheat oven to 325 degrees Fahrenheit. Line a muffin pan with muffin liners and spray with cooking spray.
  • Add the bananas, cottage cheese, eggs, maple syrup, melted butter and vanilla extract to a blender. Blend until smooth, about 1 minute.
  • In a large bowl, whisk together the flour, vanilla protein powder, baking powder, baking soda and salt.
  • Pour the cottage cheese mixture into the dry ingredients. Stir until just combined.
  • Toss the blueberries with the 1 teaspoon of flour.
  • Fold the blueberries into the mixture.
  • Fill each muffin cup 3/4 full. Bake for 25 minutes.

Nutrition

Serving: 15g | Calories: 111kcal | Carbohydrates: 17g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 32mg | Sodium: 169mg | Potassium: 142mg | Fiber: 2g | Sugar: 6g | Vitamin A: 113IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 1mg

Crispy Blue Cheese Buffalo Smashed Potatoes

by Leave a Comment

These Crispy Blue Cheese Buffalo Smashed Potatoes are the snack recipe you need for the big game! This simple appetizer combines spicy buffalo sauce, golden potatoes, tangy blue cheese, and chives for a vegetarian take on the classic buffalo chicken wings! 

A plate of crispy smashed potatoes topped with crumbled blue cheese and chives sit on a bed of creamy buffalo sauce. A fork rests on the plate, and a small dish of blue cheese is visible in the corner on a wooden table.

If you think about it, potatoes really are the perfect vegetable. One day, they can be French fries. Another day, they can be a tasteful side dish. In this recipes case, potatoes can take on the flavor of a buffalo chicken wing but without the actual chicken! Enter in the perfect vegetarian gameday appetizer! 

Every big game needs a tasty treat! Try these Crispy Honey Old Bay Wings for an oven-baked chicken wing recipe that is sweet and spicy. Or, try this Smoky Mexican Bean Dip for another vegetarian appetizer that is sure to please everyone.

Jump to:

Why You’ll Love This Recipe

  • This recipe uses simple ingredients that you can find at your local grocery store. 
  • The leftovers taste amazing! Imagine eating soft yet crispy potatoes smothered with hot buffalo sauce and melted blue cheese. Give me a chef’s kiss! 
  • Simple to prepare! There are only a few steps to make these Buffalo Smashed Potatoes and none of them are complicated!

Ingredients

An assortment of ingredients on a wooden surface including small red and yellow potatoes, blue cheese, olive oil, salt, onion and garlic powders, paprika, chives, buffalo sauce, and sour cream, all labeled.
  • 24 ounces of Mini Potatoes. I like to use Tasteful Selections Honey Gold Bite-Size Potatoes for the ultimate buttery, sweet flavor.  
  • Sour cream and buffalo wing sauce are combined to make a creamy, spicy sauce that the potatoes will rest upon. 
  • Extra virgin olive oil, garlic powder, onion powder, and paprika are mixed together and then tossed with the potatoes while they broil to give them a crispy, tasty exterior. 
  • The potatoes are topped with tangy blue cheese and chives to be reminiscent of buffalo wings! 

See recipe card for quantities.

Substitutions

  • If you don’t like buffalo sauce, substitute the buffalo and sour cream mixture with your favorite ranch dressing. 
  • Use your favorite potatoes to make these smash potatoes! Just make sure that they are cut into small pieces or adjust the cooking time. 

Smashed Potato Toppings

I like to top my smashed potatoes with blue cheese crumbles and chopped chives. Here are some different options for your potatoes: 

  • Bacon bits
  • Shredded cheddar cheese 
  • Chimichurri sauce 
  • Melted butter 
  • Hot sauce or extra buffalo sauce 
  • Creamy blue cheese dressing 
  • Green onion 

Equipment

  • Large pot 
  • 2 rimmed baking sheets 
  • Small bowl 

Step-by-Step Instructions

A pot filled with water, holding small red and yellow potatoes, sits on a light wooden surface. The pot has gold handles. The potatoes are submerged, with some floating at the top.

Step 1: Preheat the oven to 450 degrees Fahrenheit. Spray a large-rimmed baking sheet with cooking spray. Add potatoes and 1 tablespoon kosher salt to a large pot and fill with water until 2 inches above the potatoes. Bring to a boil. Once boiling, turn the heat down to medium and let boil for 15 minutes until the baby potatoes are fork-tender. 

A blue patterned bowl filled with a creamy buffalo sauce, spread evenly across the surface. The bowl is set on a light gray wooden table.

Step 2: While the potatoes are boiling, mix the sour cream and the buffalo wing sauce in a small bowl until creamy. Spread sauce onto a serving tray. 

Smashed small potatoes scattered on a metal baking sheet, ready for cooking. The potatoes have a mix of yellow and brownish-red skins and are partially flattened. The sheet has a ribbed texture with visible oil marks.

Step 3: Drain potatoes and place onto the rimmed baking sheet. Place another baking sheet over the top of the potatoes and mash the potatoes down until they are broken down. Bake the potatoes for 20 minutes. 

    A baking sheet with scattered, crispy smashed potatoes, some with golden-brown edges, rests on a light wooden surface. The potatoes are seasoned and roasted, with a few slightly darker areas indicating charred spots.

    Step 4: Stir together the extra virgin olive oil, garlic powder, onion powder, and paprika. Remove the potatoes from the oven. Toss the potatoes with the olive oil mixture breaking them up in the process. Turn the oven to broil.

      A baking tray filled with golden brown, roasted smashed potatoes. The potatoes are irregularly shaped, crispy, and slightly charred, spread across the tray over a rustic, textured surface.

      Step 5: Broil potatoes for 3-5 minutes until crispy and golden brown on the edges. Remove from the oven. 

      Close-up of crispy smashed potatoes topped with crumbled cheese and chopped chives on a bed of creamy sauce. A gold fork rests on the dish, highlighting the appetizing contrast of textures and colors.

      Step 6: Top the smashed potatoes with chopped chives and blue cheese crumbles. Enjoy! 

      Storage

      Store leftover smashed potatoes refrigerated in an airtight container. Reheat and mix together with any leftover buffalo sauce for a simple snack or side dish! 

      FAQ

      What are other ways that I can smash the potatoes?

      If you do not have a second baking sheet to smash the potatoes with, you can use the bottom of a glass, plate, or a potato masher. 

      Should I peel the potatoes before cooking them?

      No, you do not have to peel the potatoes. Simply, boil the potatoes, bake, and broil! The potato skin will help to make the potatoes crispy! 

      How can I keep the smashed potatoes from sticking to the pan?

      Make sure that you spray the rimmed baking sheet with cooking spray or use parchment paper on top of the pan to prevent potatoes from sticking. 

      Can I make these crispy smashed potatoes ahead of time?

      Yes, you can prepare these potatoes ahead of time. Boil the potatoes and drain them. Make the buffalo sauce and mix the olive oil. Refrigerate everything until ready to bake the potatoes. Then assemble as instructed!

      Looking for other snack recipes? Try one of these:

      Pairing

      These are some of my favorite drinks to serve with gameday snacks:

      A plate of crispy smashed potatoes topped with crumbled cheese and chopped herbs, served on a buffalo sauce. There's a gold fork on the side. A small dish with more cheese crumbles is partially visible in the background.
      Print Recipe

      Crispy Blue Cheese Buffalo Smashed Potatoes

      These Crispy Blue Cheese Buffalo Smashed Potatoes are the snack recipe you need for the big game! This simple appetizer combines spicy buffalo sauce, golden potatoes, tangy blue cheese, and chives for a vegetarian take on the classic buffalo chicken wings! 
      Prep Time5 minutes
      Cook Time40 minutes
      Total Time45 minutes
      Course: Appetizer
      Cuisine: American
      Servings: 8
      Calories: 265kcal
      Author: Lynne Kenton

      Equipment

      • Large Pot
      • 2 Rimmed Baked Sheets
      • 2 Small Mixing Bowls

      Ingredients

      • 24 ounces Bite Size Potatoes
      • 1 tablespoon Kosher Salt
      • 1/2 cup Sour Cream
      • 1/4 cup Buffalo Sauce
      • 1/2 cup Extra Virgin Olive Oil
      • 1/2 teaspoon Garlic Powder
      • 1/2 teaspoon Onion Powder
      • 1/4 teaspoon Paprika
      • 4 ounces Blue Cheese
      • 2 tablespoons Chives Chopped

      Instructions

      • Preheat the oven to 450 degrees Fahrenheit. Spray a large-rimmed baking sheet with cooking spray.
      • Put bite sized potatoes into a large pot and sprinkle with kosher salt. Fill the pot with water to two inches above the potatoes. Bring to a boil. Once boiling, turn heat down to medium and boil for 15 minutes.
      • While the potatoes are boiling, mix together the buffalo sauce and the sour cream. Spread onto a serving tray.
      • In another small bowl, mix together the extra virgin olive oil, garlic powder, onion powder and paprika.
      • When potatoes are done boiling, drain them. Pour them onto the greased baking sheet. Place another baking sheet on top of them and push down to smash the potatoes.
      • Bake potatoes for 20 minutes in the oven.
      • Remove the potatoes from the oven. Drizzle the extra virgin olive oil mixture over top of the potatoes. Use a wooden spoon to break up the potatoes and mix with the olive oil.
      • Turn the oven to broil. Broil for 3-5 minutes until the potatoes become crispy.
      • Put the crispy smashed potatoes on top of the buffalo sour cream mixture. Top with crumbled blue cheese and chopped chives.

      Nutrition

      Serving: 8g | Calories: 265kcal | Carbohydrates: 16g | Protein: 5g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 19mg | Sodium: 1275mg | Potassium: 420mg | Fiber: 2g | Sugar: 1g | Vitamin A: 263IU | Vitamin C: 17mg | Calcium: 102mg | Iron: 1mg

      Roasted Sweet Potato and Grilled Halloumi Salad

      by Leave a Comment

      This Roasted Sweet Potato and Grilled Halloumi Salad is the healthy side dish you need on your table this holiday season. This bright and colorful salad is a simple to make and satisfying meal. 

      A fresh salad in a white bowl featuring roasted sweet potato slices, pomegranate seeds, roasted chickpeas, leafy greens, and cubes of grilled cheese. The bowl is placed on a wooden surface with a striped cloth partially visible.

      I like to eat a salad almost every day for lunch. I find that this is the easiest way to get a good serving of greens in my diet and to increase the amount of fruit and vegetables I eat. This goal has led me to make some interesting salads. One of my personal favorite salads has roasted carrots on top. This salad inspired me to roast sweet potatoes for this Sweet Potato and Halloumi Salad Recipe! 

      Looking for more salad inspiration? Try this Watermelon Salad with Kohlrabi and Hot Honey Dressing. This salad uses the best of summer produce and is light and crunchy. Or, try this Parmesan Brussels Sprout Salad with Walnut Dressing. This salad is on my Thanksgiving menu every year because it is the perfect salad to prepare ahead of time and toss before serving. 

      Jump to:

      Why You’ll Love This Recipe

      • Great for meal prep! Make this salad ahead of time and drizzle with the dressing when you are ready to enjoy! 
      • Vibrant colors make this an impressive-looking salad. This salad is great to make when hosting because, visually, it is beautiful! You have great color contrast with the leafy greens, bright pomegranate seeds, orange sweet potatoes, and the grilled halloumi. 
      • Nutritious. This salad is loaded with vitamins and antioxidants. The protein from the halloumi cheese and chickpeas make this salad a nutritious meal in itself. 

      Ingredients

      A flat lay of ingredients for a sweet potato and halloumi salad: leafy greens, two sweet potatoes, halloumi cheese, a pomegranate, chickpeas, garlic cloves, and small bowls of EVOO, Dijon mustard, balsamic vinegar, and maple syrup.
      • Roasted sweet potatoes give the salad a hint of sweetness. 
      • Crispy chickpeas add a crunch to the salad. 
      • Halloumi cheese adds a salty taste and a soft texture to the salad. It also provides extra protein. 
      • Pomegranate seeds add a pop of color, some crunch, and a sweetness to the earthy greens. 
      • A spring mix is used as the green salad base. 
      • Balsamic vinegar, maple syrup, Dijon mustard, garlic, extra virgin olive oil, salt and pepper are combined to create a tasty dressing. 

      Exact measurements can be found in the below recipe card. 

      Substitutions

      • Swap the sweet potatoes for roasted carrots or butternut squash. Both options will give the salad an orange hue and a similar sweet taste and texture. 
      • Omit the chickpeas and substitute in chopped walnuts, pecans or pine nuts for extra crunch. 
      • Tofu can be used in place of the halloumi cheese for a vegan option that is similar in texture. 
      • Feta cheese can also be used in place of the halloumi cheese. 
      • Dried cranberries or raisins can be swapped for the pomegranate seeds. 
      • Use kale, baby spinach or arugula as the salad base.  
      • Use a store-bought salad dressing. My favorite store-bought salad dressings are Brianna’s Fine Salad Dressings.  

      Sweet Potato and Halloumi Salad Variations

      • This salad is vegetarian and gluten-free as written. 
      • Make this salad vegan by omitting the halloumi cheese and replacing it with tofu. 

      Equipment

      • Grill pan or grill 
      • Rimmed baking sheet 
      • Large mixing bowl 
      • Mason jar or food processor 

      Step-by-Step Instructions

      A blender filled with a thick, smooth maple walnut vinaigrette, sits on a wooden surface. A white kitchen towel is partially visible in the background.

      Step 1: ​Make the Maple Balsamic Vinaigrette. Add the balsamic vinegar, maple syrup, Dijon mustard, extra virgin olive oil, garlic cloves, salt, and black pepper to a mason jar or food processor. Combine until smooth and creamy.

      A baking tray with chickpeas and sliced sweet potatoes, seasoned and spread on parchment paper, ready for roasting.

      Step 2: Preheat the oven to 425 degrees Fahrenheit. On a rimmed baking sheet, toss the sliced sweet potatoes and chickpeas with extra virgin olive oil, salt, and pepper. Spread them into an even layer. Bake for 25 minutes until the sweet potatoes are soft and the chickpeas are crunchy. 

      Cubes of cheese are sizzling on a grill with visible smoke and flames underneath. The cheese pieces are scattered across the black grill grates.

      Step 3. ​Preheat a grill or grill pan to medium-high heat. Spray both sides of the halloumi cheese chunks with extra virgin olive oil. When the grill is hot, grill each side of the cheese chunks for 2-3 minutes until the sides become golden brown. 

      A vibrant salad in a white bowl featuring mixed greens, roasted sweet potato slices, chickpeas, halloumi cheese, and pomegranate seeds, drizzled with dressing. A pomegranate and sweet potato are placed alongside the bowl, on a wooden surface with a cloth.

      Step 4: ​Assemble the salad. Place the greens into a large bowl. Top the greens with roasted sweet potatoes, chickpeas, grilled halloumi cheese, and pomegranate seeds. Drizzle the salad with Maple Walnut Vinaigrette. 

      Storage

      Store any leftover salad refrigerated in an airtight container. Do not drizzle with the dressing until ready to eat the salad. If possible, remove the pomegranate seeds and refrigerate them in a separate airtight container. This will help the greens from becoming soggy. 

      FAQ

      How can I make sure that my sweet potatoes are crispy?

      ​Make sure that you cut the sweet potatoes into a uniform size. The sweet potatoes should not be crowded on the baking tray. Make sure that they have room around them for the air to circulate while they roast. Flip the potatoes halfway through the cooking time to ensure that the sweet potatoes are perfectly crispy and roasted. 

      What is halloumi cheese?

      Halloumi cheese is a semi-hard cheese made from sheep’s milk or goat’s milk. This cheese originated in Cypress but can be found in most large grocery stores. Halloumi cheese is known for its salty and tangy flavor, similar to feta, and its squeaky texture. Halloumi cheese is best served warm because the texture softens and it becomes creamy. 

      How do I grill halloumi cheese?

      Grill halloumi cheese directly on the grill grates or on a grill pan. Heat the pan or grill to medium-high heat. Slice the halloumi cheese into chunks that are about 1/2 inch thick. Thicker slices will be less prone to breaking. If the cheese is wet or slippery from the brine, use a paper towel to remove the moisture. Spray or rub the cheese with extra virgin olive oil. If you are using a pan, skip this step and add the olive oil to the pan. Grill the cheese for 2-3 minutes on each side until you begin to see golden brown marks and the cheese begins to soften. 

      How else can I enjoy halloumi cheese?

      Halloumi cheese is delicious in salads and wraps. It also can be used as an appetizer or served with crackers and lemon juice. This grilled cheese could be used in a rice bowl paired with chicken and other vegetables. 

      Looking for more light and healthy dishes? Try one of these:

      Pairing

      These are some of my favorite main dishes to pair with a light salad:

      A sweet potato and halloumi salad elegantly sits in a bowl, featuring leafy greens, roasted sweet potatoes, chickpeas, and pomegranate seeds. Chunks of halloumi cheese are topped with a drizzle of dressing. A wooden table and fresh sweet potatoes complete the backdrop.
      Print Recipe

      Roasted Sweet Potato and Grilled Halloumi Salad

      This Roasted Sweet Potato and Grilled Halloumi Salad is the healthy side dish you need on your table this holiday season. This bright and colorful salad is a simple to make and satisfying meal. 
      Prep Time10 minutes
      Cook Time25 minutes
      Total Time35 minutes
      Course: Salad, Side Dish
      Cuisine: American
      Servings: 6
      Calories: 480kcal
      Author: Lynne Kenton

      Equipment

      • Rimmed Baking Sheet
      • Serving bowl
      • Grill Pan or grill

      Ingredients

      • 3 Sweet Potatoes Sliced into 1/4 inch rounds
      • 15.5 ounces Chickpeas Drained and rinsed
      • 2 tablespoons Extra Virgin Olive Oil
      • 8 ounces Halloumi Cheese Sliced into 1/2 inch chunks
      • 1 cup Pomegranate Seeds
      • 8 ounces Leafy Greens
      • Salt and Pepper

      Maple Balsamic Vinaigrette

      • 1/4 cup Extra Virgin Olive Oil
      • 3 tablespoons Balsamic Vinegar
      • 2 tablespoons Maple Syrup
      • 1 tablespoon Dijon Mustard
      • 2 Garlic Cloves minced
      • Salt and Black Pepper to taste

      Instructions

      • Preheat oven to 425 degrees Fahrenheit.
      • Toss sweet potatoes and chickpeas with Extra Virgin Olive Oil. Season with salt and pepper. Bake for 20-25 minutes flipping over half way through cook time. The sweet potatoes should be soft and the chickpeas crunchy. Let cool.
      • Preheat a grill pan or grill to medium high heat. Spray halloumi cheese with extra virgin olive oil. Grill each side for 2-3 minutes until cheese is golden brown.
      • Add the greens to a large serving bowl. Top salad with roasted sweet potatoes, chickpeas, halloumi cheese, and pomegranate seeds.
      • Top salad with Maple Balsamic Vinaigrette.

      Maple Balsamic Vinaigrette

      • Add all ingredients to a food processor or mason jar. Combine until the dressing is smooth and creamy.
      • Store refrigerated in an airtight container.

      Nutrition

      Serving: 6g | Calories: 480kcal | Carbohydrates: 56g | Protein: 18g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 572mg | Potassium: 822mg | Fiber: 12g | Sugar: 18g | Vitamin A: 19.829IU | Vitamin C: 42mg | Calcium: 559mg | Iron: 4mg

      Savory Roasted Sweet Potato and Mushroom Tart 

      by Leave a Comment

      This Savory Roasted Sweet Potato and Mushroom Tart is a simple yet impressive fall appetizer. This puff pastry tart appetizer combines roasted sweet potatoes, caramelized mushrooms and tangy goat cheese for a handheld appetizer that everyone will love. 

      A rectangular tart with golden pastry, topped with sliced orange sweet potatoes and dark caramelized onions. The tart is placed on a white surface, accompanied by fresh herbs and a few raw sweet potato slices.

      Roasted sweet potatoes have become on of my favorite vegetables. They are so versatile. I love to use them on top of salads, in tacos and in desserts. This recipe combines roasted sweet potatoes with savory mushrooms on a buttery puff pastry tart for an impressive appetizer. 

      Appetizers are my favorite food course! If you need more appetizers that are simple yet impressive, try this Cherry Tomato and Ricotta Toast. Sweet cherry tomatoes are roasted until they are near bursting and then served over a sweet whipped ricotta cheese. These little toasts are the perfect handheld bite! Another fun appetizer with whipped cheese is this Lemon Roasted Cauliflower with Whipped Mascarpone. This recipe is so flavorful and fun to serve at the holidays.

      Jump to:

      Why You’ll Love This Recipe

      • Puff Pastry, need I say more?! Using a puff pastry is the easiest way to elevate an appetizer. Store-bought puff pastry will save you time and results with a perfectly light pastry. 
      • Simple. This recipe can be made in about 10 minutes of hands on time. 
      • Full of flavor. Tangy goat cheese, balsamic mushrooms and roasted sweet potatoes are combined to make a perfectly savory treat. 

      Sweet Potato and Mushroom Tart Ingredients

      • Sweet potatoes are tossed with extra virgin olive oil and then roasted for a sweet flavor.
      • Chopped mushrooms are caramelized in butter and then tossed with balsamic vinegar for a deep, buttery flavor. 
      • Puff pastry is covered with goat cheese and an egg wash for an extra buttery, high gloss crust. Jus-Rol Puff Pastry is my favorite to use!
      • Fresh thyme ​tops the puff pastry and is added for extra flavor after the pastry bakes. 

      The exact measurements are listed below in the recipe card.

      Substitutions

      • A simple swap for the sweet potatoes is roasted butternut squash or roasted carrots. Not only do these vegetables share the same orange hue, they also have similar textures and flavors when roasted. 
      • Use a mushroom mixture! I like to use cremini mushrooms or sliced shitake mushrooms for this recipe. Use your favorite mushroom. 
      • Ricotta cheese or mascarpone cheese could be used in place of the goat cheese. These cheeses spread easily like the goat cheese. 
      • If you can’t find a puff pastry, you can roll out a tube of crescent rolls.

      Variations

      • Add some protein! Crumbled turkey sausage would add some flavor that will compliment the sweet potatoes. 
      • Add vegan protein! Add some roasted chickpeas or black beans on top of the tart dough for some extra protein. 
      • Make this appetizer gluten-free by using a gluten-free puff pastry. 

      Equipment

      • Rimmed baking sheet 
      • Parchment paper. I like to use the parchment paper that the puff pastry is rolled in
      • Small bowl to make the egg wash
      • Large sauté pan to caramelize the mushrooms
      • Pastry brush 

      Step-by-Step Instructions

      A rectangular sheet of puff pastry is laid flat on a baking tray lined with parchment paper. The pastry has fork-pricked holes and a scored border, ready for baking. The background includes a partial view of a wooden surface and green foliage.

      Step 1: Roll out the puff pastry on parchment paper on a rimmed baking sheet. Use a knife to scour the edges. Use a fork to prick hole all over the puff pastry. 

        A bowl filled with sliced, seasoned sweet potatoes on a white surface, with a few slices arranged outside the bowl. A textured white cloth is partially visible in the background.

        Step 2: ​Toss sliced sweet potatoes with extra virgin olive oil, salt and black pepper. 

          Sliced mushrooms sautéing in a black skillet, showing a rich, golden-brown color with a light sheen from cooking.

          Step 3: Heat a tablespoon butter in a large sauté pan over medium high heat. Add mushrooms in an even layer. Cook undisturbed for 3-4 minutes and then flip over. Cook for another 3-4 minutes. The mushrooms should become a golden brown color. Remove from heat and stir in the balsamic vinegar. 

          Slices of sweet potatoes and mushrooms are arranged on a sheet of pastry dough with a creamy spread, ready for baking on a parchment-lined baking sheet.

          Step 4: Spread goat cheese over the middle of the puff pastry. Sprinkle with fresh thyme. Place sliced sweet potatoes and caramelized mushrooms in a single layer over the goat cheese. Using a pastry brush, paint the egg wash on the corners of tart shell. Bake for 20-25 minutes at 425 degrees Fahrenheit until the crust is a golden brown color.

            Storage

            Store any leftover tart refrigerated in an airtight container. Reheat in a toaster oven or in the oven until the center of the tart is warm. 

            Top tip

            ​Be sure to slice the sweet potatoes the same thickness. This will allow the potatoes to cook evenly. Potatoes should be about 1/4 inch thick or thinner. 

            FAQ

            Why do you prick holes into the puff pastry before baking?

            Pricking holes throughout the puff pastry is known as docking. You dock the dough before baking so that steam escapes and the pastry is able to cook evenly. This will prevent bubbles from rising in the dough. 

            How can I serve this Roasted Sweet Potato and Mushroom Tart?

            Serve this Roasted Sweet Potato and Mushroom Tart as an appetizer or accompanying a salad as a light lunch or dinner. This tart can be served warm or at room temperature. 

            How can I keep the tart from becoming soggy?

            ​Spreading the layer of goat cheese prevents the crust from becoming soggy. Precooking the mushrooms also helps to keep the crust from becoming soggy because moisture is released from the mushrooms. If the mushrooms still appear wet after cooking, use a slotted spoon and transfer them to a paper towel to drain. 

            Can I make this tart ahead of time?

            This sweet potato tart is perfect to make ahead of time. Simply prepare the crust be piercing it with a fork and spreading the goat cheese on top. Prepare the sweet potatoes and caramelize the mushrooms. Store ingredients separately. When you are ready to enjoy, assemble the tart, wash with the egg mixture and bake. 

            Looking for other easy appetizers? Try one of these:

            Pairing

            These are my favorite dishes to serve with Roasted Sweet Potato and Mushroom Tarts:

            A rectangular tart with golden brown pastry, topped with sliced sweet potatoes and mushrooms. Garnished with herbs. Surrounding the tart are sprigs of greenery and an orange vegetable slice on a light wooden surface.
            Print Recipe

            Savory Roasted Sweet Potato and Mushroom Tart

            This Savory Roasted Sweet Potato and Mushroom Tart is a simple yet impressive fall appetizer. This puff pastry tart appetizer combines roasted sweet potatoes, caramelized onions and tangy goat cheese for a handheld appetizer that everyone will love. 
            Prep Time10 minutes
            Cook Time20 minutes
            Total Time35 minutes
            Course: Appetizer
            Cuisine: American
            Servings: 8
            Calories: 249kcal
            Author: Lynne Kenton

            Equipment

            • Rimmed Baking Sheet
            • Small Bowl
            • Pastry Brush
            • Large sauté pan
            • Parchment Paper

            Ingredients

            • 1 sheet Puff Pastry
            • 4 ounces Goat Cheese
            • Sweet Potatoes
            • 1 tablespoon Extra Virgin Olive Oil
            • 1 cup Chopped Mushrooms
            • 1 tablespoon Salted Butter
            • 1 tablespoon Balsamic Vinegar
            • 2 tablespoons Thyme

            Egg Wash

            • 1 Egg White
            • 1 tablespoon Water
            • Pinch of salt

            Instructions

            • Preheat oven to 425 degrees Fahrenheit.
            • Spread puff pastry out onto a parchment lined baking tray. Use a knife to lightly scour along the outside crust of the pastry. Use a fork to prick all over the puff pastry. Paint the outside crust with the egg wash using a pastry brush.
            • Toss the sliced sweet potatoes together with Extra Virgin Olive Oil, salt and black pepper.
            • Add the butter to a saute pan over medium heat. When butter is melted, add the mushrooms in an even layer. Cook for 3-4 minutes on each side without stirring until the mushrooms are golden brown. Remove from heat and stir in the balsamic vinegar.
            • Spread the goat cheese onto the puff pastry. Sprinkle with fresh thyme.
            • Arrange the sweet potatoes and mushrooms in an even layer on the puff pastry.
            • Cook for 25 minutes until the corners of the pastry begin to brown. Let cool for 5 minutes before slicing.

            Nutrition

            Serving: 8g | Calories: 249kcal | Carbohydrates: 17g | Protein: 6g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 138mg | Potassium: 128mg | Fiber: 1g | Sugar: 1g | Vitamin A: 274IU | Vitamin C: 3mg | Calcium: 32mg | Iron: 2mg

            Pumpkin Spice Coffee Creamer with Sweetened Condensed Milk

            by Leave a Comment

            This Pumpkin Spice Coffee Creamer with Sweetened Condensed Milk is a delicious homemade coffee creamer made with real ingredients! This pumpkin creamer will spice up your morning coffee this fall season! 

            A glass bottle filled with a creamy orange pumpkin spice coffee creamer is surrounded by autumn decor, including vibrant orange chrysanthemums, a small white pumpkin, and a glass of black coffee on wooden coasters. Coffee beans are scattered nearby.

            When I visited Thailand a few years ago, I was obsessed with their coffee. It was thick and sweet, and I was drinking 2 iced coffees a day at a minimum. I learned that Thai coffee was so creamy from the sweetened condensed milk that they use. Using sweetened condensed milk is my favorite way to make my own creamer at home! 

            Need some more pumpkin spice in your life? Try this Pumpkin Cold Foam. This cold coffee topping is perfect to make as you transition from summer to fall. Or, try this Pumpkin Spice Chai Tea Latte. This non-caffeinated treat uses a homemade chai concentrate and is sweetened with pumpkin pie flavors. 

            Jump to:

            Why You’ll Love This Recipe

            • It uses real, everyday ingredients. Have you ever looked at the back of a store-bought pumpkin creamer? I don’t know what half of the ingredients are. Eat real food (or drink real creamer) with this pumpkin spice coffee creamer. 
            • Save money! Make your own pumpkin spice latte in the comfort of your kitchen at a fraction of the cost of a coffee shop. 
            • This recipe is quick to make! In about 10 minutes, you can have homemade pumpkin spice creamer. I am sure that you have waited in a coffee line longer than 10 minutes. 
            • Impressive! If you are anything like me, you will have guests in our house throughout the holiday season. Impress your guests with homemade coffee creamer in the morning! 

            Ingredients

            Head to your local grocery store and grab these simple ingredients to make this pumpkin spice creamer! 

            Image of labeled ingredients on a wooden surface: heavy cream, sweetened condensed milk, whole milk, pumpkin puree, pumpkin pie spice, and vanilla extract. A small white pumpkin and orange cloth are also visible.
            • Pumpkin Puree gives the creamer the earthy pumpkin flavor. 
            • Sweetened Condensed Milk thickens the cream and gives it a sweet taste. 
            • Whole Milk and Heavy Whipping Cream are combined to make a thick coffee cream. 
            • Pumpkin Pie Spice and Vanilla Extract are mixed into the cream to give the distinctive sweet and spicy pumpkin pie flavor. 

            Exact measurements can be found in the below recipe card. 

            Substitutions and Variations

            • Honey, pure maple syrup or brown sugar can be used to replace the sweetened condensed milk. 
            • The whole milk and heavy whipping cream can be swapped with half and half. However, this will change the consistency of the creamer. 
            • Non-dairy milks such as coconut milk, almond milk or oat milk can be used in place of the dairy products. This will create a thinner cream. 

            Equipment

            • Medium saucepan
            • Fine mesh sieve
            • Mason jar or other airtight container

            Step-by-Step Instructions

            A silver saucepan on a white marble surface contains pumpkin puree, various milks, spices, and a smooth texture.

            Step 1: Add real pumpkin puree, sweetened condensed milk, whole milk, heavy cream, pumpkin pie spice and vanilla extract to a small saucepan on the stovetop over medium low heat. Whisk to combine. Bring to a low simmer whisking occasionally. Let simmer for about 5 minutes until all ingredients are incorporated. 

            A metal strainer rests atop a clear measuring cup filled with liquid. A textured orange cloth is partially visible in the background. The scene suggests a kitchen setting.

            Step 2: Remove from heat. Strain creamer through a fine mesh sieve. Pour a cup of coffee and add the pumpkin creamer! 

            Storage

            Store pumpkin creamer refrigerated in an airtight jar or container for up to a week. Because there are no preservatives in the creamer, this homemade creamer will not stay fresh in the refrigerator as long as store-bought creamers. 

            Top tip

            • Make sure that you don’t skip straining the creamer through a fine mesh sieve. This will remove any pumpkin pulp or spices that do not fully dissolve. 
            • Give the creamer a good shake to reincorporate the creamer before adding to your coffee. 
            • Use a medium low heat when mixing together the ingredients on the stove. If the stove is too hot, the creamer will burn. 

            FAQ

            How can I make this pumpkin spice coffee creamer healthier?

            You can make this pumpkin spice creamer healthier by using non-dairy milk alternatives. These are lower in calories and fat. However, you will not achieve the same thick consistency of traditional creamer. You can also use less sweetened condensed milk. This will make the the creamer less sweet. Or, you could substitute the heavy whipping cream with half and half. 

            Help! I opened a can of pumpkin to make this recipe and now I have leftover pumpkin. What can I do with the leftovers? 

            My friend Meredith has a roundup of recipes that use leftover pumpkin. Check it out here: What To Do With Leftover Pumpkin Puree

            Can I use pumpkin pie filling instead of pumpkin puree?

            For this recipe, you should only use pure pumpkin puree. Pumpkin pie filling has added sweeteners and spices mixed with the pumpkin. This could cause an overly sweet pumpkin coffee creamer. 

            Help! My pumpkin spice creamer separated in the refrigerator.

            If your pumpkin spice creamer separates when refrigerated, simply shake the creamer before using it. You can also use a handheld milk frother to emulsify the liquid or put it in a blender to really mix together the ingredients. 

            Can I use this pumpkin spice creamer in iced coffee?

            Yes, you can use this creamer in iced coffee. Simply add the cream to your coffee as your would with regular coffee creamer. Or, you can freeze the creamer in ice cube trays and add the frozen cubes directly to your coffee. 

            Looking for more fall flavor? Try one of these recipes:

            Pairing

            These are my favorite dishes to serve with coffee:

            A glass bottle filled with a creamy orange pumpkin spice coffee creamer is surrounded by autumn decor, including vibrant orange chrysanthemums, a small white pumpkin, and a glass of black coffee on wooden coasters. Coffee beans are scattered nearby.
            Print Recipe

            Pumpkin Spice Coffee Creamer with Sweetened Condensed Milk

            This Pumpkin Spice Coffee Creamer with Sweetened Condensed Milk is a delicious homemade coffee creamer made with real ingredients! This pumpkin creamer will spice up your morning coffee this fall season! 
            Cook Time5 minutes
            Total Time5 minutes
            Course: Breakfast, coffee, Drinks
            Cuisine: American
            Servings: 8
            Calories: 129kcal
            Author: Lynne Kenton

            Equipment

            • Medium saucepan
            • Whisk
            • Fine mesh sieve
            • Airtight container such as a mason jar

            Ingredients

            • 1/2 cup Pumpkin Puree
            • 1/2 cup Sweetened Condensed Milk
            • 1/2 cup Whole Milk
            • 1/2 cup Heavy Whipping Cream
            • 1 teaspoon Pumpkin Pie Spice
            • 1 teaspoon Vanilla Extract

            Instructions

            • Add all ingredients to a small pot over medium low heat. Whisk to combine.
            • Bring to a low simmer. Let simmer for 5 minutes whisking occasionally.
            • Remove from heat and strain creamer through a fine mesh sieve.
            • Store refrigerated in an airtight container. Shake creamer before using.

            Nutrition

            Calories: 129kcal | Carbohydrates: 13g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 25mg | Sodium: 35mg | Potassium: 144mg | Fiber: 1g | Sugar: 12g | Vitamin A: 2.679IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 0.4mg

            Sweet Potato and Chorizo Breakfast Casserole

            by Leave a Comment

            This Sweet Potato and Chorizo Breakfast Casserole is the perfect filling breakfast. Made with simple ingredients, this egg breakfast casserole needs to be on your weekend brunch menu! 

            A baked casserole with a golden crust, featuring pieces of red and green peppers. It's in a glass dish on a wooden table, accompanied by a bowl of salsa, a bowl of chopped avocado, a white plate, and a yellow patterned napkin.


            I have been a big fan of spicy chorizo combined with sweet potatoes ever since having this combination on a quesadilla. In an effort to make mornings a little less stressful, I decided to combine these ingredients into a one-pan breakfast! 

            Need more breakfast ideas? These Mini Sauteed Mushroom and Spinach Egg Bites are perfect to meal prep and enjoy all week! You can swap out the mushroom and spinach for bacon, sausage or vegetables. Or, try these 3 Ingredient Apple Cinnamon Muffins. These muffins come together quickly and are easy to grab for an on-the-go breakfast. 

            Jump to:

            Why You’ll Love This Recipe

            • This recipe is naturally gluten-free! This recipe uses real, healthy ingredients that pack the flavor! 
            • Minimal prep time is required. Toss this egg casserole together in less than 15 minutes and let it bake. 
            • Hearty! This breakfast will keep you full until lunchtime!

            Ingredients

            An array of breakfast ingredients on a white surface: chorizo, halved avocado, diced green chiles, red onion, red bell pepper, salsa, cheddar cheese, eggs, sweet potatoes, and a glass of milk. Each item is labeled.
            • Chorizo adds spice, a little heat and protein to this sweet potato casserole. 
            • Red onion and red bell pepper are sautéed to add extra flavor and nutrients.
            • Eggs and milk are combined to bind all of the ingredients. 
            • Diced green chiles give the recipe a Southwestern flavor. 
            • Sweet potatoes are chopped and baked with the egg bake. The sweet potatoes provide substance and a sweet flavor. 
            • Cheddar cheese is mixed with the eggs to make this casserole creamy. 
            • Fresh avocado and salsa are topped on the egg bake when served. 

            Exact measurements are provided in the recipe card below. 

            Substitutions and Variations

            • Substitute the chorizo with ground pork sausage or breakfast sausage. 
            • Add black beans for extra protein! 
            • Replace the sweet potatoes with hash browns or chopped white potatoes.
            • In place of the bell peppers and onion, sauté mushrooms, zucchini or spinach. 
            • Use your favorite cheese in this dish! Cotija cheese would add a salty and tangy flavor. 
            • Make this vegetarian by using your favorite plant based meat alternative.

            Equipment

            • Large skillet to sauté the vegetables
            • A large bowl to mix all of the ingredients together 
            • A 9×13 casserole dish. Here is my favorite one to use.

            Step-by-Step Instructions

            A skillet on a stovetop contains chorizo that is cooking to a deep reddish brown color. The chorizo covers the entire base of the pan, with a slight sheen from the oil.

            Step 1: Heat a large skillet over medium high heat. Add the chorizo. Use a wooden spoon to break up the chorizo as it browns. 

            Cooked spanish chorizo resting on a white paper towel to drain excess oil. The meat is crumbled and browned, with visible oil absorbed by the towel underneath.

            Step 2: Transfer the cooked chorizo to a paper towel-lined plate. 

            Chopped red and orange bell peppers with onions sizzling in a black skillet, releasing steam.

            Step 3: To the same skillet, add the chopped red onion and red pepper. Sauté until vegetables are soft, about 5 minutes. 

            A shiny metal bowl filled with frothy eggs and milk combined together. Sunlight reflects off the rim, creating bright highlights.

            Step 4: Whisk together the eggs and the milk until the egg yolks have broken and the ingredients are combined. 

            A close-up of a stainless steel bowl containing a creamy egg mixture with visible diced vegetables such as red peppers and diced green chiles. The egg mixture has a yellowish hue and a smooth texture, indicating it is well blended.

            Step 5: Add the chorizo mixture, cooked vegetables, diced green chiles and cheese. Stir to combine. 

            A glass baking dish filled with a creamy egg mixture containing chopped vegetables such as red bell peppers. The dish is set on a light-colored surface with shadows cast by sunlight.

            Step 6: Pour egg mixture into a greased 9×13 pan. Cook at 350 degrees Fahrenheit for 45 minutes until the edges of the casserole begin to brown. Let stand for 5 minutes before slicing. 

            Sweet Potato and Chorizo Casserole Storage

            Store leftover chorizo egg bake refrigerated in an airtight container for up to 4 days. Reheat egg bake in the microwave at 30 second increments. Freeze individual slices of the egg bake. When ready to eat, dethaw in the refrigerator overnight and microwave to warm. 

            Top tip

            Be sure to drain the chorizo on a paper-towel lined plate. This will help to absorb the grease and oil from the chorizo and allow the chorizo to blend smoothly into the egg casserole.

            FAQ

            What are some other toppings that I can use on this sweet potato and chorizo breakfast casserole? 

            Some other delicious toppings for a sweet potato and chorizo breakfast casserole include: green onions, fresh tomatoes, Pico de Gallo, hot sauce or fresh cilantro! 

            Do I really need to cook the chorizo before baking the casserole?

            Yes, you should cook the chorizo before baking the casserole. Adding raw chorizo to the egg mixture could cause the chorizo to not fully cook while baking. It also would a lot of grease to the egg bake. The egg casserole will have the best texture and flavor when the chorizo is cooked ahead of time. 

            Can I make this casserole ahead of time?

            Yes, you can make this casserole ahead of time. Simply assemble the casserole, cover with plastic wrap and refrigerate. Remove the casserole from the refrigerator and let it come to room temperature while the oven preheats. You may need to add a few minutes of cooking time to ensure that the casserole is heated thoroughly. 

            Looking for more simple breakfast recipes? Try one of these:

            Pairing

            These are my favorite coffee drinks to pair with a breakfast casserole:

            A close-up of a slice of baked casserole with visible chunks of vegetables and melted cheese on top. The slice is being lifted with a wooden spatula, showcasing its colorful ingredients, including orange and red peppers.
            Print Recipe

            Sweet Potato and Chorizo Breakfast Casserole

            This Sweet Potato and Chorizo Breakfast Casserole is the perfect filling breakfast. Made with simple ingredients, this egg breakfast casserole needs to be on your weekend brunch menu! 
            Prep Time10 minutes
            Cook Time45 minutes
            Total Time55 minutes
            Course: Breakfast, Brunch
            Cuisine: American
            Servings: 8
            Calories: 357kcal
            Author: Lynne Kenton

            Equipment

            • Saute Pan
            • Large Mixing Bowl
            • 9×13 Baking Dish

            Ingredients

            • 9 ounces Chorizo
            • 1/2 cup Red Onion Diced
            • 1 cup Red Bell Pepper Chopped
            • 10 Eggs
            • 1 cup Whole Milk
            • 3 cups Sweet Potatoes Chopped
            • 2 cups Shredded Cheddar Cheese
            • 4 ounces Diced Green Chilies
            • Avocado

            Instructions

            • Preheat oven to 350 degrees Fahrenheit. Spray a 9×13 pan with baking spray.
            • Heat a large sauté pan over medium heat. Cook chorizo breaking the chorizo into small pieces as you cook. Transfer cooked chorizo to a paper towel lined plate.
            • Add onion and bell pepper to the same pan. Cook until soft about 5 minutes. Remove from heat.
            • Add the eggs and the milk to a large mixing bowl and whisk together. Stir in the cooked chorizo, onion, bell pepper, diced green chiles and cheese.
            • Put chopped sweet potatoes in the bottom of the 9×13 baking dish. Pour egg mixture over top.
            • Bake uncovered for 45 minutes. Let breakfast casserole sit for 5 minutes before slicing.

            Nutrition

            Serving: 8g | Calories: 357kcal | Carbohydrates: 15g | Protein: 21g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 256mg | Sodium: 305mg | Potassium: 392mg | Fiber: 2g | Sugar: 5g | Vitamin A: 8.419IU | Vitamin C: 27mg | Calcium: 291mg | Iron: 2mg

            Juicy Spatchcocked Smoked Turkey (Smoker Recipe)

            by Leave a Comment

            This Juicy Spatchcocked Smoked Turkey made on the smoker is the Thanksgiving recipe you need! The turkey is spatchcocked so it cooks faster than a traditional roasted turkey. Smoking the turkey results in the most flavorful turkey!

            A roasted turkey garnished with herbs and lemon wedges on a platter. The skin is golden brown and crispy, surrounded by fresh sprigs of rosemary, sage, and parsley.

            We recently purchased a smoker, and I have been obsessed with testing all sorts of recipes on the smoker. My family normally smokes a turkey breast and roasts a whole turkey for Thanksgiving. I always prefer the smoked, juicy meat over the roasted meat. Because of this preference, I knew that I needed to try an entire turkey on the smoker! 

            If you are in need of another Thanksgiving turkey recipe, try this Dutch Oven Turkey Breast with Rice and Vegetables! This recipe is perfect for a small Thanksgiving dinner and everything cooks in one pot. Perfect for an easy cleanup! This Parmesan Brussels Sprout Salad with Walnut Vinaigrette is a great Thanksgiving side dish because you can make it ahead and it served cold so no taking up space in the oven! 

            Jump to:

            Why You’ll Love This Recipe

            • Hands-off! Once you put the turkey on the smoker, you can set it and forget it! Unless you want to glaze the turkey (which is optional but highly recommended). In that case, you will have to visit the bird every hour or so! 
            • Juicy! Say goodbye to dried-out turkey. Smoking the turkey at a low temperature allows the fat to be rendered throughout the turkey and keeps it moist. 
            • More oven space! Kick the turkey out of your oven and into the smoker for more room to make all of the fun turkey day side dishes! 

            Ingredients

            No fancy ingredients are required to make this spatchcocked smoked turkey recipe! 

            • A 12-14 pound turkey is the star of the show! Choose a smaller turkey over a larger turkey for less cooking time and more even cooking. 
            • Water, kosher salt and sugar are combined to make a simple wet brine that is sure to keep your turkey moist and tender. 
            • Soft butter is rubbed under the skin to enhance the flavor of the turkey and make a crispier skin. 
            • A homemade seasoning is made by combining salt, pepper, dried thyme, dried sage, dried rosemary, garlic powder, onion powder, smoked paprika. 
            • Butter, honey, apple cider, Dijon mustard, and smoked paprika are combined to make a homemade glaze. While the glaze is optional, the glaze adds flavor and crispiness to the turkey skin. 

            See recipe card for quantities.

            Step-by-Step Instructions

            Brine the turkey. 

            For this Spatchcocked Smoked Turkey recipe, a wet brine will be used. I like to use a wet brine with turkey because it adds moisture to a traditionally dry meat. 

            1. Bring a quart of water to a boil. Add salt and sugar. Stir until the salt and sugar are dissolved. Optionally, use very hot water instead of boiling the water.
            2. Fill a large container with cold water. Make sure that the water is cool before placing the whole turkey into the brine. Combine the sugar and salt water with the cold water.
            3. Cover the container and refrigerate the turkey. Brine for 12-24 hours. 
            4. Remove the turkey from the brining water and use paper towels to dry the turkey. 

            Spatchcock the turkey.

            A raw, spatchcocked turkey on a baking tray. The bird is cleaned, with its backbone removed, and is ready for seasoning or further preparation on a wooden surface.
            1. Remove the backbone. Place the turkey breast side down. Use paper towels to pat the turkey dry and remove any wetness. Start along the tail and cut along the sides of the backbone. Cut along the other side of the backbone to remove it. Discard the backbone or save to make stock or gravy. 
            1. Open the turkey. Once the backbone is removed, flip the turkey over so that it is breast-side up. Using your hands, apply pressure just below the breast of the turkey to break the breast bone. You will hear an audible crack when the bone is broken. Once the bone is broken, the turkey will flatten out. 

            Season the turkey.

            1. Slice the turkey skin and, using your fingers, rub soft butter under the skin all over the turkey. 
            2. In a bowl, stir together the salt, black pepper, dried thyme, dried sage, dried rosemary, garlic powder, onion powder, and paprika. 
            3. Sprinkle the seasoning all over both sides of the turkey. Use your hands to adhere the seasoning to the turkey. 
            Seasoned uncooked chicken with legs spread out on a baking sheet, dusted with spices and herbs, ready to be roasted.

            Smoke the turkey.

            1. Preheat the smoker to 275 degrees Fahrenheit. 
            2. Place the smoker probe into the thickest part of the breast leaving just the tip outside of the breast. 
            3. Cook for 3 to 3 1/2 hours or until the turkey has reached an internal temperature of 160 degrees Fahrenheit.
            Whole chicken seasoned with spices, placed on a grill, with temperature probes inserted, cooking under sunlight.

            Make the glaze.

            1. When the butter is melted, add the honey, apple cider, Dijon mustard, and smoked paprika. Stir to combine. 
            2. Turn the heat up and bring to a boil. Reduce heat to a simmer and let simmer until the glaze has reduced by 1/3 about 5 minutes. 

            Baste the turkey.

            1. Baste the turkey with the glaze every hour. Drizzle the glaze over the top of the turkey. 

            Let the turkey rest.

            1. Loosely cover the turkey with aluminum foil. For best results, let the turkey rest for at least 30-45 minutes before carving. 

            Substitutions

            • For the brine, use brown sugar instead of white sugar for a different flavor. You can also add fresh herbs, citrus (such as an orange or lemon peel), red wine, or extra seasoning. All of this will add flavor to the turkey. 
            • Use your favorite dry rub or adjust the seasonings to your flavor palate. 
            • For the glaze, maple syrup can be used in place of the honey. Apple juice can be used in place of the apple cider. The glaze is optional.

            Equipment

            • Smoker: a charcoal smoker such as a Big Green Egg, an electric smoker, or a pellet grill such as a Traeger or Black Stone can be used. 
            • Poultry Shears or Sharp Knife
            • Gloves (optional)
            • Paper Towels
            • Large cutting board
            • Large steam pot
            • Small saucepan

            Storage

            Refrigerate any leftover turkey in an airtight container for 3-4 days. Leftover turkey can be used to make soup, turkey salad, or turkey sliders!

            Spatchcocking Tips

            • Place a damp towel under the cutting board to prevent the cutting board from sliding. 
            • Cut as close to the backbone as possible. 
            • Listen for the audible crack when the breastbone breaks.

            FAQ

            Help! My turkey is still frozen. How can I quickly dethaw the turkey?

            Turkeys take time to dethaw especially when they are large. Remember to place your frozen turkey in the refrigerator 3-4 days before you plan on cooking. If your turkey is still frozen or partially frozen, place the turkey in the sink and run cold water over top. Use your hands to break apart any ice and remove it from the turkey. 

            What does spatchcock mean?

            Spatchcocking, also known as butterflying, is when you split a turkey or chicken open to allow the bird to cook flat. Spatchcocking is ideal for grilling or when you need to cook a turkey quicker than traditional roasting. 

            Help! My turkey is too big to fit into any of my pots to brine. What can I do?

            You will need a very large pot and lid to brine the turkey. If you do not have a large pot or a steam pot, you can use a 5-gallon bucket or a cooler. Make sure they are cleaned before and after brining the turkey. You also need to cover the pot while refrigerating. Use a large soup pot or, if you are in a pinch, place a cookie tray over top to cover the water. 

            Can I make the glaze ahead of time?

            Yes, making the glaze ahead of time is a great way to meal prep the turkey! Refrigerate the glaze until you are ready to use. I recommend pulling the glaze out of the refrigerator and bringing it to room temperature. Stir through before glazing the turkey. 

            What can I use the backbone of the turkey for?

            Use the backbone of the turkey to make stock or gravy! 

            How can I make the seasoning adhere to the turkey? 

            If the seasoning is not adhering to the turkey or if you would like something to make it stick, spray olive oil, rub vegetable oil or even mayonnaise onto the outer skin of the turkey. 

            What else can I add to the turkey brine?

            Add citrus, garlic, herbs or black pepper to the brine to enhance the flavor of the turkey. 

            Help! I don’t have any room in my refrigerator to brine the turkey.

            If you don’t have room in your refrigerator to store the turkey while it is brining it is okay. Refrigerators fill up quickly at Thanksgiving! Grab a cooler that is large enough to fit the brining container. Place ice and/or ice packs in the cooler and let your turkey brine in here. It is important to keep the turkey cool to prevent contamination. 

            Looking for more cozy fall recipes? Try one of these:

            Pairing

            These are my favorite side dishes to serve with turkey:

            A roasted turkey on a tray, surrounded by lemon slices and fresh herbs like parsley and rosemary, garnished for presentation. The turkey is golden-brown and placed on a textured metal serving dish.
            Print Recipe

            Juicy Spatchcocked Smoked Turkey (Smoker Recipe)

            This Juicy Spatchcocked Smoked Turkey made on the smoker is the Thanksgiving recipe you need! The turkey is spatchcocked so that it cooks faster than a traditional roasted turkey. Smoking the turkey results in the most flavorful turkey!
            Prep Time1 day
            Cook Time3 hours 30 minutes
            Total Time3 hours 30 minutes
            Course: Main Course
            Cuisine: American
            Servings: 10
            Calories: 708kcal
            Author: Lynne Kenton

            Equipment

            • Smoker
            • Poultry shears or sharp knife
            • Paper towels
            • Large cutting board
            • Large steam pot
            • Small saucepan

            Ingredients

            • 12-14 pound Whole Turkey
            • 1 gallon Water
            • 1 cup Kosher Salt
            • 1/2 cup White Sugar
            • 1/4 cup Soft Butter

            Seasoning Ingredients

            • 1 tablespoon Kosher Salt
            • 1 tablespoon Black Pepper
            • 1 tablespoon Dried Thyme
            • 1 tablespoon Dried Sage
            • 1/2 tablespoon Dried Rosemary
            • 2 teaspoons Garlic Powder
            • 1 teaspoon Onion Powder
            • 1 teaspoon Smoked Paprika

            Glaze Ingredients

            • 1/4 cup Butter
            • 1/2 cup Honey
            • 1/2 cup Apple Cider
            • 2 tablespoons Dijon mustard
            • 1 teaspoon Smoked Paprika

            Instructions

            Brine the turkey

            • Bring a quart of water to a boil. Add salt and sugar. Stir until the salt and sugar are dissolved. Optionally, use very hot water instead of boiling the water.
            • Fill a large container with cold water. Make sure that the water is cool before placing the whole turkey into the brine. Combine the sugar and salt water with the cold water.
            • Cover the container and refrigerate the turkey. Brine for 12-24 hours. 
            • Remove the turkey from the brining water and use paper towels to dry the turkey. 

            Spatchcock the turkey

            • Place the turkey breast side down. Start cutting along the tail of the turkey and cut along the backbone. Cut along the other side of the backbone to remove the backbone.
            • Flip the turkey over so that it is breast-side up. Using your hands, apply pressure just below the breast of the turkey to break the breast bone. Flatten out the turkey.

            Season the turkey

            • Slice the turkey skin and, using your fingers, rub soft butter under the skin all over the turkey. 
            • In a bowl, stir together the salt, black pepper, dried thyme, dried sage, dried rosemary, garlic powder, onion powder and paprika. 
            • Sprinkle the seasoning all over both sides of the turkey. Use your hands to adhere the seasoning to the turkey. 

            Make the glaze

            • Heat the butter in a small pot on the stove over medium heat.
            • When the butter is melted, add the honey, apple cider, Dijon mustard and smoked paprika. Stir to combine. 
            • Turn the heat up and bring to a boil. Reduce heat to a simmer and let simmer until the glaze has reduced by 1/3 about 5 minutes. 

            Smoke the turkey

            • Preheat the smoker to 275 degrees Fahrenheit. 
            • Place the smoker probe into the thickest part of the breast leaving just the tip outside of the breast. 
            • Baste the turkey with the glaze every hour. Drizzle the glaze over the top of the turkey. 
            • Cook for 3 to 3 1/2 hours or until the turkey has reached an internal temperature of 160 degrees Fahrenheit.
            • Let the turkey rest by loosely covering the turkey with tin foil for 30-45 minutes.

            Nutrition

            Serving: 10g | Calories: 708kcal | Carbohydrates: 30g | Protein: 84g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 290mg | Sodium: 13.279mg | Potassium: 919mg | Fiber: 1g | Sugar: 27g | Vitamin A: 588IU | Vitamin C: 0.5mg | Calcium: 94mg | Iron: 4mg

            Sweet and Salty Old Bay Chex Mix

            by Leave a Comment

            Sweet and Salty Old Bay Chex Mix is the muddy buddy recipe that you need! This simple recipe is the perfect, zesty mix of Old Bay Seasoning combined with traditional sweet Chex Mix. This recipe is perfect for snacking at the holidays or whenever you want to make a special and simple treat! 

            A glass bowl filled with a savory Old Bay Chex Mix, consisting of pretzels and various seasoned Chex cereals, sits on a wooden surface. Scattered pieces of the snack mix and a container of Old Bay seasoning are visible in the background.

            Passing around a big bowl of Chex Mix is somewhat of a holiday tradition. I am not sure why, but Chex Mix is something that I always make around the holidays. Being from Maryland, my family is a big fan of Old Bay. We use it on seafood, chicken wings, and potato chips. I decided to mix sweet Chex Mix with this salty seasoning to make a snack that everyone wants to eat. 

            If you like Chex Mix as much as my family, try one of these Chex Mix recipes! This Pay Day Bar Chex Mix is a sweet treat reminiscent of the traditional candy bar complete with peanuts! Or, try this Cookie Butter Chex Mix for an even sweeter treat! This recipe uses Biscoff Cookie Butter to coat the cereal for a delicious delight! 

            Jump to:

            Why You’ll Love This Recipe

            • The ultimate sweet and salty combo! 
            • There are no fancy ingredients used to make this party mix. 
            • Make enough for a large crowd! 
            • This recipe requires only 10 minutes of hands-on time. 

            Ingredients

            Head to the cereal aisle to stock up for this recipe! 

            A top-down view of ingredients for an Old Bay Chex Mix arranged in bowls and labeled. Clockwise from the top: Rice Chex, unsalted butter, peanuts, Corn Chex, brown sugar, mini pretzels, and Old Bay seasoning in the center.
            • Corn Chex and Rice Chex are the base of this recipe. The checkerboard texture of the cereal creates the perfect base to trap the sweet sauce.
            • Melted Unsalted Butter and Brown Sugar are combined to create a sweet sauce that coats the cereal. 
            • Old Bay Seasoning is mixed with butter and sugar to give the cereal a salty and unique flavor. 
            • Mini Pretzels and Peanuts are baked with the cereal for added crunch and flavor. 

            See full recipe card below for quantities.

            Variations

            • Make this recipe gluten-free by using gluten-free pretzels. All of the other ingredients are naturally gluten-free! 

            Substitutions

            • Substitute the Chex cereal with a different kind of Chex cereal such as Wheat Chex, Honey Nut Chex, or Maple Brown Sugar Chex. 
            • Replace the peanuts with sunflower seeds or pumpkin seeds. 
            • If you can’t find Old Bay Seasoning, use JO Seasoning or Cajun Seasoning. 
            • In place of the pretzels, use your favorite crunchy snacks such as Cheddar Sesame Sticks, Oyster Crackers, or Cheez-Its! 

            Step-by-Step Instructions

            A large stainless steel bowl is filled with Old Bay Chex Mix and mini pretzels, with a blue spoon resting inside. The snack mix appears to be seasoned with a visible coating of spices.

            Step 1: Mix the Rice Chex, Corn Chex, Mini Pretzels, and Peanuts in a large bowl. 

            Step 2: Melt the butter. Whisk in brown sugar and Old Bay until a thick mixture forms. 

            A person is pouring a red-orange seasoned sauce from a white bowl into a mixing bowl filled with Chex cereal, pretzels, peanuts, and other snack mix ingredients. A blue spatula is held over the white bowl as they create their delicious Old Bay Chex Mix.

            Step 3: Drizzle the butter mixture over top of the cereal. Stir together to coat the cereal.

            A baking sheet filled with a mixture of Chex cereal, pretzels, and nuts, all evenly spread out and lightly coated with Old Bay seasoning. The snack mix appears toasted and ready to serve.

            Step 4: Bake cereal mix for 1 hour at 250 degrees Fahrenheit stirring every 20 minutes. Allow cereal to cool before enjoying. 

            Storage

            Store Chex Mix sealed in an airtight container. Chex Mix can be frozen for up to 3 months. Let Chex Mix thaw overnight. 

            Top tip

            Microwave the brown sugar with the melted butter for 30 seconds to help the ingredients to incorporate. 

            FAQ

            Why is my Chex Mix soggy?

            Chex Mix can become soggy if the liquid mixture is only poured on part of the cereal. Make sure to thoroughly stir together the butter mixture with the cereal to spread it out to all cereal. 

            What flavor will Old Bay Seasoning add to Chex Mix?

            Old Bay will add a salty flavor with a little spice! The spice level is very minimal and compliments the sweet brown sugar in this recipe. 

            What is Old Bay Seasoning?

            Old Bay Seasoning is a seasoning made with paprika, celery salt, black pepper, and red pepper. It is primarily used on seafood such as steamed crabs and shrimp. The distinctive flavor is great on pretty much anything! 

            Looking for other simple snack recipes? Try one of these:

            Pairing

            Refresh your tastebuds with one of these simple cocktail recipes:

            A glass bowl filled with a savory Old Bay Chex Mix, consisting of pretzels and various seasoned Chex cereals, sits on a wooden surface. Scattered pieces of the snack mix and a container of Old Bay seasoning are visible in the background.
            Print Recipe

            Sweet and Salty Old Bay Chex Mix (Snack Recipe)

            Sweet and Salty Old Bay Chex Mix is the muddy buddy recipe that you need! This simple recipe is the perfect zesty mix of Old Bay Seasoning combined with traditional sweet Chex Mix. This recipe is perfect for snacking at the holidays or any time you want to make a special and simple treat! 
            Prep Time10 minutes
            Cook Time1 hour
            Total Time1 hour 10 minutes
            Course: Appetizer
            Cuisine: American
            Servings: 12
            Calories: 531kcal
            Author: Lynne Kenton

            Equipment

            • Large Bowl
            • Rimmed Baking Sheet

            Ingredients

            • 1/2 cup Unsalted Butter Melted
            • 1/2 cup Brown Sugar
            • 1 tablespoon Old Bay Seasoning
            • 4 cups Corn Chex
            • 4 cups Rice Chex
            • 2 cups Mini Pretzels
            • 1 cup Peanuts

            Instructions

            • Preheat the oven to 250 degrees Fahrenheit.
            • To a large bowl, add the Corn Chex, Rice Chex, pretzels and peanuts.
            • In a small bowl, whisk together melted butter, brown sugar, and Old Bay Seasoning.
            • Pour the melted butter mixture over top of cereal and stir together to coat the cereal.
            • Pour cereal on a large rimmed baking sheet and bake for 1 hour stirring every 20 minutes.

            Nutrition

            Serving: 0.5cup | Calories: 531kcal | Carbohydrates: 96g | Protein: 14g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 699mg | Potassium: 443mg | Fiber: 12g | Sugar: 19g | Vitamin A: 1.417IU | Vitamin C: 12mg | Calcium: 231mg | Iron: 28mg

            Pumpkin Cold Foam Recipe (Cold Coffee Topping)

            by 1 Comment

            Pumpkin Cold Foam is a cold coffee topping made for pumpkin spice season! This cold foam topping is a refreshing transition to fall coffee flavors. 

            Why do coffee shops start promoting pumpkin drinks in August when it is still hot outside? The better question is, why do I want to drink pumpkin when it is this hot outside? Flavors of pumpkin make me think of flannel shirts, apple picking, and bonfires, not the beach and mojitos! 

            I was inspired to make this Pumpkin Cold Foam as a transition into fall. This cold foam is perfect for iced coffee, cold brew and frozen coffee drinks. 

            If you love cold foam as much as I do, try this Peanut Butter Cold Foam or this Strawberry Cold Foam. Both recipes use simple ingredients and, I promise, will elevate your next coffee! 

            Jump to:

            Why You’ll Love This Recipe

            • This cold foam is made with only 5 ingredients. The best part is that these ingredients are pantry staples! 
            • You can adjust the level of sweetness in your foam. 
            • This pumpkin foam will allow you to enjoy the cozy taste of fall on top of your favorite cold coffee. 
            • Making this homemade version of pumpkin cold foam is significantly less expensive than visiting your local coffee shop! 

            Cold foam became popular after Starbucks introduced cold brew coffees in 2015. With the popularity of cold coffee drinks rising, Starbucks made a cold foam to go on top of their nitro cold brew coffee. Starbucks Pumpkin Cream Cold Brew topped their cold brew coffee with homemade pumpkin cream. This refreshing yet cozy drink became a seasonal fan favorite. Dunkin Donuts and most coffeeshops now have their version of cold foam and Dunkin Pumpkin Cream. 

            Ingredients

            Grab these 5 pantry staple ingredients to make this easy recipe at home! 

            Top-down view of pumpkin cold foam ingredients. Text labels indicate ingredients from left to right: Heavy Whipping Cream, Whole Milk, Pumpkin Pie Spice, Sweetened Condensed Milk, and Pure Pumpkin. Ingredients are placed in small bowls on a wooden surface.
            • Heavy Whipping Cream and Whole Milk make the dairy base for this foam. 
            • 100% Pure Canned Pumpkin and  Pumpkin Pie Spice add the warm and cozy pumpkin flavor. 
            • Sweetened Condensed Milk gives the cold foam a sweet flavor and a thick, velvety texture.

            See the below recipe card for the exact measurements. 

            Substitutions

            • Replace the canned pumpkin and pumpkin pie spice with store-bought pumpkin-flavored syrup from brands such as Torani or Monin. 
            • You can replace the whipping cream and whole milk with plant-based kinds of milk such as oat milk, almond milk, or coconut milk. 
            • In place of the pumpkin pie spice, add ground cinnamon, nutmeg, ginger and/or allspice to taste. 
            • Use pure maple syrup, simple syrup, or sugar in place of the sweetened condensed milk. 

            Variations

            • To make this cream sweeter, add more sweetened condensed milk. 
            • For a stronger pumpkin flavor, add additional pumpkin pie spice or pure pumpkin puree. 
            • For a less sweet foam, reduce the sweetened condensed milk in the recipe. 

            Step-by-Step Instructions

            A clear glass jar is partially filled with a white liquid, with a dollop of orange pumpkin puree being added from a blue spoon. In the background, there is a white pumpkin-shaped jar and an orange candle. Light from a nearby window brightens the scene.

            Step 1: Add the heavy whipping cream, whole milk, sweetened condensed milk, canned pumpkin, and pumpkin pie spice to a large glass or mason jar. 

            A spoon is dipping into a glass jar filled with creamy, light brown pumpkin foam. The jar is surrounded by small decorative pumpkins and a white pumpkin-shaped container, set on a white and wooden surface with a bright window in the background.

            Step 2: Using an electric frother, move the frother up and down until the ingredients are combined and double in volume. 

            Step 3: Spoon the foam on top of your cold coffee drink and enjoy! Garnish with a dusting of pumpkin pie spice and enjoy! 

            Equipment

            You will need a large glass or mason jar to mix the foam together. You will also need a handheld milk frother. Here is the one that I use! 

            FAQ

            What is cold foam?

            Cold Foam is a creamy, dairy topping for cold drinks. This frothy topping is the equivalent of steamed milk that is used on hot drinks except that it is cold and does not melt into your drink. It is made by frothing the dairy into a light and airy layer. This foam layer sits directly on top of your coffee providing an aesthetically pleasing look with a sweet flavor. 

            How long will this cold foam last in the refrigerator?

            The cold foam will last 3-4 days in the refrigerator. However, I suggest frothing the liquid together again to add air to the foam. Re-frothing will allow the foam to sit on top of your coffee. 

            Can I make this cold foam recipe without an electric milk frother? 

            Yes, you can make this cold foam without a milk frother. A milk frother is what I have found to be the quickest way to make a light and airy cold foam. However, you can use a French press. To use a French press, add all the ingredients to the press and press up and down until the ingredients are combined and the foam has reached a creamy consistency. Or, you can use a cold bowl and a whisk. Simply, add all of the ingredients to the cold bowl and vigorously whisk together until the foam is combined and whipped cream-like. 

            Can I use this cold foam on top of a hot coffee?

            This cold foam will be delicious on top of hot coffee. However, the cold foam will melt into the hot coffee versus sitting on top of the cold coffee. Stir your hot coffee with the cream for a delicious pumpkin spice flavor coffee! 

            How do you make cold brew coffee?

            Homemade cold brew coffee is simple to make at home. Grab a mason jar or a cup with a lid. Add 1/4 cup ground coffee for every 1 cup of cold water. Shake to combine the coffee and water. Refrigerate overnight or for up to 12 hours. Use a fine mesh strainer to remove the coffee granules. Enjoy your cold brew coffee! 

            Looking for other fun coffee recipes? Try one of these:

            Pairing

            These are my favorite dishes to serve with coffee:

            A frothy iced coffee drink in a gold-rimmed glass sits on a wooden tray adorned with small white and orange pumpkins and a large orange candle. In the background is another glass of the same drink, and a jar filled with an orange-colored beverage.
            Print Recipe

            Pumpkin Cold Foam Recipe (Cold Coffee Topping)

            Pumpkin Cold Foam is a cold coffee topping made for pumpkin spice season! This cold foam topping is a refreshing transition to fall coffee flavors. 
            Prep Time5 minutes
            Total Time5 minutes
            Course: coffee, Drinks
            Cuisine: American
            Servings: 2
            Calories: 119kcal
            Author: Lynne Kenton

            Equipment

            • Large glass or mason jar
            • Electric milk frother

            Ingredients

            • 3 tablespoons Heavy Whipping Cream
            • 2 tablespoons Whole Milk
            • 1 tablespoon Sweetened Condensed Milk
            • 1 tablespoon Canned Pumpkin
            • 1/2 teaspoon Pumpkin Pie Spice

            Instructions

            • Add the heavy whipping cream, whole milk, sweetened condensed milk, pumpkin, and pumpkin pie spice to a large glass or mason jar. 
            • Using an electric frother, move the frother up and down until the ingredients are combined and double in volume. 
            • Spoon the foam on top of your cold coffee drink and enjoy! Garnish with a dusting of pumpkin pie spice and enjoy! 

            Nutrition

            Serving: 2g | Calories: 119kcal | Carbohydrates: 10g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 27mg | Sodium: 19mg | Potassium: 63mg | Fiber: 0.3g | Sugar: 9g | Vitamin A: 360IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg

            Roasted Beet Quinoa Salad with Maple Dijon Dressing

            by Leave a Comment

            This Roasted Beet Quinoa Salad with Maple Dijon Dressing is an easy side or main dish with a bright, vibrant color! This beautiful salad bowl makes enough for a crowd and is a great choice for meal prep! 

            Two white bowls filled with quinoa salad, featuring chunks of beetroot, greens, and nuts, are served on white plates. A small bowl of whole beets is in the background, and a gold fork is placed beside the bowls.

            I have been getting beets in my CSA box regularly. I have found that very few people will eat a side of roasted beets, but if I put them in a salad, voila! My whole family will eat them. 

            I was inspired to make this quinoa salad bowl because I love easy ways to meal prep hearty salads at the beginning of the week and add protein to them for quick lunches or dinners. Quinoa holds up well in the refrigerator and is filling itself. This makes for a perfect meal prep option! 

            Looking for more salad options? Try this Sun-Dried Tomato and Kale Pasta Salad. This salad is also great for meal prepping because of the sturdy kale. Or, try this Grilled Street Corn and Chickpea Salad. This is one of my favorite summer recipes and can be a complete meal thanks to the protein-rich chickpeas. 

            Jump to:

            Why You’ll Love This Recipe

            • Perfect for meal prep! 
            • Feeds a crowd! This large-portion salad is great to serve as a potluck side dish. 
            • Vibrant colors. ​The dark red beets and bright green arugula are the perfect of freshness. 

            Ingredients

            Head to your local farmers market or grocery store to grab these ingredients: 

            Quinoa Salad Bowl ingredients on white plates and bowls: goat cheese, beets, walnuts, dried cranberries, quinoa, extra virgin olive oil, salt and pepper, and arugula. Each ingredient is labeled with text.
            Maple Dijon dressing ingredients, each in its own dish and labeled: Balsamic Vinegar, Maple Syrup, Dijon Mustard, Extra Virgin Olive Oil, and Salt & Pepper. A garlic clove sits next to the dish of Salt & Pepper.
            • Quinoa is the grain basis for this recipe. I like to cook my quinoa in water or vegetable broth. This keeps the recipe vegetarian. 
            • Red beets are roasted in extra virgin olive oil, salt, and pepper. This adds a sweet flavor and a pop of color to the recipe. 
            • Chopped walnuts, crumbled goat cheese, and dried cranberries add crunch and hints of sweetness to the bowl. 
            • Fresh arugula makes this a salad by adding the greens. 
            • The dressing is made with extra virgin olive oil, balsamic vinegar, maple syrup, Dijon mustard, and garlic. The mustard and balsamic vinegar balance out the sweetness of the maple syrup giving the dressing just enough tang. 

            The exact measurements are listed in the recipe card below. 

            Variations

            • Base. Swap the quinoa for rice, orzo, or couscous. 
            • Vegetables. Swap out the red beets for sweet potatoes, butternut squash, or carrots. These have similar textures to beets and can easily be roasted. 
            • Nuts. Substitute the walnuts for pumpkin seeds, sesame seeds, or sunflower seeds. 
            • Cheese. Replace the goat cheese with salty feta cheese or parmesan cheese. 
            • Dried Fruit. The dried cranberries can be replaced with pomegranate seeds or raisins. 
            • Greens. Substitute the peppery arugula with chopped kale, spinach, or other leafy greens. 
            • Dressing. Use your favorite creamy balsamic dressing. Alternatively, substitute the Dijon mustard with a spicy brown mustard, and the maple syrup with agave nectar or honey. 
            • Additions. Add fresh herbs such as fresh dill or thyme. Or, add sliced green onions for extra flavor. 

            Equipment

            • Large baking sheet 
            • Food processor or bowl and whisk 
            • Large bowl 

            Step-by-Step Instructions

            Nine beets wrapped in aluminum foil are arranged on a baking sheet.

            Step 1: Bake the beets. Toss the raw beets (with the skin on) with extra virgin olive oil, salt, and pepper. Wrap each beet tightly with tin foil. Cook beets at 400 degrees Fahrenheit for 40 minutes or until the beets are soft. Allow beets to cool and then remove from tin foil. Chop into small pieces. 

            A food processor containing a creamy brown dressing. Surrounding the processor are bowls of chopped walnuts, dried cranberries, and a plate of fresh arugula. The ingredients are ready to make a salad.

            Step 2: Make the quinoa. Cook quinoa according to package directions with either water or vegetable broth. Set aside.

            A close-up view of a small pot filled with freshly cooked fluffy quinoa. The quinoa grains appear fluffy and light, with a slightly translucent, golden color.

            Step 3: Make the dressing. Add the olive oil, balsamic vinegar, maple syrup, Dijon mustard, and garlic to a food processor. Pulse until the dressing is smooth. Add salt and pepper to taste. 

            A close-up of a vibrant quinoa salad in a white bowl. The salad includes diced beets, fresh arugula, and walnuts, mixed with the quinoa. The ingredients' contrasting colors and textures make it visually appealing.

            Step 4: Assemble salad.  Add the cooked quinoa, roasted beets, arugula, chopped walnuts, goat cheese, and dried cranberries to a large mixing bowl. Drizzle with the dressing. Gently stir together until the dressing is combined with the quinoa. 

            Storage

            This salad can be stored refrigerated in an airtight container for up to 4 days. If planning to store, leave the arugula out and add when you are ready to serve. If not, the greens will become wilted. 

            Top tip

            Double the Maple Dijon Dressing recipe so that you can have homemade dressing ready to go!

            FAQ

            How can I make this salad for meal prep?

            This salad is great for meal prep! Simply make the quinoa salad according to the recipe directions (including adding the dressing). Store the salad in pre-portioned containers or serve throughout the week. You can also add a protein like grilled chicken or salmon over top to make this salad a complete meal. You may want to leave the greens out of the salad and add when you are ready to eat in order to prevent the greens from wilting. 

            Do I need to wrap the beets in foil?

            No, you do not need to wrap the beets in foil when baking. Cooking the beets in foil helps to retain moisture in the beets. However, you can roast the beets without the foil or you can peel the beets prior to roasting and roast without the tin foil.

            How should I serve this quinoa salad?

            Serve this quinoa salad warm just after mixing all of the ingredients together or at room temperature. 

            Looking for other salad like this? Try one ofthese:

            Pairing

            These are my favorite drinks to serve with quinoa salad:

            A close-up of a white bowl filled with quinoa salad, featuring chunks of beetroot, arugula leaves, and green herbs. The dish appears colorful and fresh, highlighting a healthy and vibrant mix of ingredients.
            Print Recipe

            Roasted Beet Quinoa Salad with Maple Dijon Dressing

            This Roasted Beet Quinoa Salad with Maple Dijon Dressing is an easy side or main dish with a bright, vibrant color! This beautiful salad bowl makes enough for a crowd and is a great choice for meal prep!
            Prep Time10 minutes
            Cook Time40 minutes
            Total Time50 minutes
            Course: Salad, Side Dish
            Cuisine: American
            Servings: 8
            Calories: 257kcal
            Author: Lynne Kenton

            Equipment

            • Large baking sheet
            • Food Processor
            • Large Mixing Bowl

            Ingredients

            • 1 cup Quinoa
            • 1 bunch Beets about 6 beets
            • 1 tablespoon EVOO
            • 1 teaspoon Salt
            • 1/2 teaspoon Pepper
            • 1/2 cup Chopped Walnuts
            • 1/4 cup Goat Cheese
            • 2 cups Arugula
            • 1/4 cup Dried Cranberries

            Maple Dijon Dressing

            • 1/4 cup Extra Virgin Olive Oil
            • 3 tablespoons Balsamic Vinegar
            • 2 tablespoons Maple Syrup
            • 1 tablespoon Dijon Mustard
            • 1 clove Garlic
            • Salt and Pepper to taste

            Instructions

            • Preheat oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper. Toss the beets with the Extra Virgin Olive Oil, Salt and Pepper. Wrap each beet in tin foil. Bake for 40 minutes until beets are soft.
            • Allow beets to cool. Use a paper towel to wipe the skin off of beets. Chop into bite-size pieces.
            • Cook quinoa according to package directions until light and fluffy.
            • To a food processor, add the Extra Virgin Olive Oil, Balsamic Vinegar, Maple Syrup, Dijon Mustard, Garlic Clove, Salt and Pepper. Pulse until smooth.
            • In a large bowl, toss together quinoa, arugula, walnuts, goat cheese, beets, and dried cranberries. Drizzle with dressing. Serve warm or at room temperature.

            Nutrition

            Calories: 257kcal | Carbohydrates: 22g | Protein: 7g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Cholesterol: 4mg | Sodium: 264mg | Potassium: 305mg | Fiber: 3g | Sugar: 6g | Vitamin A: 209IU | Vitamin C: 3mg | Calcium: 50mg | Iron: 2mg

            Strawberry Basil Smash (Gin Cocktail Recipe)

            by Leave a Comment

            Introducing the Strawberry Basil Smash, the perfect cocktail for the summer! Fresh basil leaves are mixed with homemade simple syrup and then mixed with gin for a floral, earthy cocktail that is guaranteed to impress! 

            A Strawberry Basil Smash Cocktail with a jar of strawberry simple syrup.

            Making elevated cocktails at home is one of my favorite pastimes. Since having children and moving away from Rehoboth, it is harder and harder to go out on a Friday night. I like to mix together a special drink to make the weekends feel special. This cocktail was inspired by my favorite herb that is growing in my garden, basil! 

            In the mood for another summer cocktail? Try this Blackberry Sangria. This recipe makes a large batch and is perfect to serve at your next happy hour. Or, try this Spiked Cranberry Lemonade. This drink is my personal favorite and my take on Fishers Island Pink Lemonade. 

            Jump to:

            Why You’ll Love This Recipe

            • It is light! This cocktail is topped with club soda for a drink that is light and refreshing. 
            • Tastes like summer! Fresh strawberries and basil are combined to make a drink that highlights the delightful tastes of the summer. 
            • The vibrant red and green hues make a beautiful drink! 

            Ingredients

            Ingredients needed to make a strawberry basil gin smash.
            • Gin is the alcohol used to give this cocktail a fresh, floral taste. 
            • Strawberry Simple Syrup adds a sweet flavor. 
            • Fresh basil leaves are muddled with lemon juice to create a peppery flavor and an aromatic scent. 
            • Club Soda tops the cocktail for fizz and lightness. 
            • Garnish the cocktail with strawberry slices and basil leaves.

            Exact ingredient measurements can be found in the recipe card below. 

            Substitutions

            • Vodka or bourbon can be substituted for the gin. 
            • Substitute the basil with mint for a sweet and floral flavor. 
            • Muddle with the basil with fresh lime wedges or lime juice in place of the lemon juice. 
            • Use soda water or tonic water in place of the club soda. 

            Mocktail Variation

            Make this cocktail a mocktail by eliminating the gin. In place, muddle juicy strawberries to create more juice and add more club soda. 

            Step-by-Step Instructions

            A muddler in a mason jar with lemon juice and basil.

            Step 1: In a cocktail shaker or mason jar, muddle the basil leaves with lemon juice. 

            Ingredients are combined in a mason jar to make a gin smash.

            Step 2: Add the gin and strawberry simple syrup to the basil leaves. 

            Gin, strawberry simple syrup, lemon juice and basil combined over top of ice.

            Step 3: Add ice to the cocktail shaker and shake vigorously for 30 seconds until the outside of the shaker is cold. Pour into an iced glass.

            A gin smash cocktail topped with club soda.

            Step 4: Top with club soda. Garnish with strawberry halves, basil leaves and/or lemon wedges. 

            Equipment

            • Cocktail Shaker
            • Muddler. If you do not have a muddler, use the end of a wooden spoon. Here is the one that I use! 

            FAQ

            How do you make Strawberry Simple Syrup?

            Strawberry Simple Syrup is easy to make by combining one cup of water, one cup of sugar, and one cup of sliced strawberries in a small pot over medium heat. Stir to melt the sugar and bring to a boil. Once boiling, turn the heat down to a simmer. Simmer for 10 minutes until the syrup thickens. Remove strawberry slices and store the syrup refrigerated in an airtight container. 

            Can you use frozen strawberries to make strawberry simple syrup?

            Yes, you can use frozen strawberries to make strawberry simple syrup. Simply, use the same measurements to make the syrup. 

            How can I make my Strawberry Basil Smash sweeter?

            To make this Strawberry Basil Gin Smash sweeter, add more strawberry simple syrup. As written this recipe is not very sweet. Alternatively, you can muddle sweet strawberries with the basil for extra sweetness. 

            Can I prepare this cocktail ahead of time?

            Yes, you can make this cocktail ahead of time. I recommend combining the muddled basil, gin, and cocktail syrup without ice. Refrigerate until ready to serve. When ready to serve, shake together with ice. Pour drink in a glass over ice and top with club soda. Do not top with club soda until ready to serve as the club will become flat. 

            Looking for other cocktail recipes? Try one of these:

            Pairing

            These are my favorite appetizers to pair with cocktails:

            A Strawberry Basil Gin Smash garnished with strawberries, lemon wedges and basil leaves.
            Print Recipe

            Strawberry Basil Smash (Gin Cocktail Recipe)

            Introducing the Strawberry Basil Smash, the perfect cocktail for this summer! Fresh basil leaves are mixed with homemade simple syrup and then mixed with gin for a floral, earthy cocktail that is guaranteed to impress! 
            Prep Time5 minutes
            Total Time5 minutes
            Course: Drinks
            Cuisine: American
            Servings: 1
            Calories: 176kcal
            Author: Lynne Kenton

            Equipment

            • Muddler
            • Cocktail Shaker

            Ingredients

            • 2 ounces Gin
            • 1/2 ounce Strawberry Simple Syrup
            • 1 ounce Lemon Juice
            • 4-6 Fresh Basil Leaves
            • Club Soda
            • Ice
            • Strawberry Slices, Basil Leaves and Lemon Wedges to garnish

            Instructions

            • Add the basil leaves and lemon juice to a cocktail shaker. Muddle the basil leaves.
            • Add ice, gin, and Strawberry Simple Syrup to a cocktail shaker. Shake vigorously for 30 seconds until the shaker is icy.
            • Pour over ice straining any remaining basil leaves. Top with club soda.
            • Garnish with strawberry slices, basil leaves and/or lemon wedges. Enjoy!

            Nutrition

            Serving: 1g | Calories: 176kcal | Carbohydrates: 12g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Sodium: 9mg | Potassium: 44mg | Fiber: 0.1g | Sugar: 11g | Vitamin A: 86IU | Vitamin C: 11mg | Calcium: 6mg | Iron: 1mg

            3 Ingredient Strawberry Cold Foam (Cold Coffee Topping)

            by Leave a Comment

            This 3 Ingredient Strawberry Cold Foam (Cold Coffee Topping) is a simple recipe to make a coffee shop worthy drink at home! Made with just 3 ingredients, you can have a delicious strawberry iced coffee drink in less than 5 minutes. 

            Cold coffee topped with cold foam and garnished with fresh strawberries.

            It is summertime, and it is hot out! Like most people, the heat makes me switch up my hot coffee to a cold coffee option. I love grabbing an iced coffee or a cold brew from my favorite coffee shop and having them topped with cold foam. After spending all summer drinking cold foam, I knew that I needed to learn to make it at home. 

            Want another cold foam recipe, try this delicious Peanut Butter Cold Foam. This recipe is one of my most popular, and I love making it on summer Saturday mornings. If you are all about the strawberry coffee flavor, try this Iced Strawberry Mocha Macchiato. The layered look of this cold coffee drink makes it, almost, too pretty to drink! 

            Jump to:

            Why You’ll Love This Recipe

            • It requires only 3 ingredients! These simple ingredients are pantry staples. 
            • It takes less than 5 minutes to make this simple cold foam that will elevate your morning coffee. 
            • The strawberry-infused foam will taste like sweet summer as you sip! 

            What is Cold Foam?

            Cold Foam is a creamy, dairy topping for cold drinks. This frothy topping is the equivalent of the steamed milk that is used on hot drinks except that it is cold and does not melt into your drink. It is made by frothing the dairy into a light and airy layer. This foam layer sits directly on top of your coffee providing a fun look with a sweet topping.

            Ingredients

            The ingredients to make strawberry cold foam.
            • Heavy whipping cream and whole milk are combined to make a whipped cream that will float on top of your cold coffee. 
            • Strawberry syrup adds a burst of strawberry flavor and red color to the foam. 

            Precise measurements are included in the recipe card.

            Substitutions/Variations

            • You can substitute the whole milk and the heavy whipping cream with half and half. However, you will need to adjust the amounts of both ingredients.
            • The strawberry syrup can be substituted with strawberry simple syrup. However, the foam will not have a bright red hue when using the simple syrup. 
            • If you want your foam to be thicker, add a tablespoon of powdered sugar. 

            Instructions

            Pouring heavy whipping cream into a measuring cup.

            Step 1: Add heavy whipping cream, whole milk, and strawberry syrup to a tall glass.

            Frothing heavy whipping cream, whole milk and strawberry syrup together.

            Step 2: Using a handheld frother, froth ingredients together until the foam has doubled in size. 

            Spooning strawberry cold foam on top of cold coffee.

            Step 3: Using a spoon, place the creamy cold foam on top of a cold coffee drink. 

            Equipment


            A handheld frother is a must for this recipe! Here is the one that I use! 

            Storage

            Cold foam is best enjoyed right away. If you do have some extra cold foam, refrigerate the cold foam. When ready to use, froth again to add air to the cold foam. 

            FAQ

            Can you make cold foam without a frother ?

            Yes, you can make cold foam without a frother. You can use a French press. Simply, add the ingredients to the press. Press up and down until you have reached the desired consistency. Or, you can also whisk your ingredients together in a chilled bowl until the desired consistency is reached. However, I have found that using a handheld frother gives me the best consistency in the shortest amount of time. 

            How can I make my cold foam more stable?

            To make your cold foam more stable, add a thickening agent such as powdered sugar or sweetened condensed milk. 

            What other flavors of cold foam can I make?

            You can make a peanut butter cold foam. Here is the recipe! Or, try adding cocoa powder or chocolate syrup to make a chocolate cold foam. Add your favorite simple syrup to make your cold foam and coffee drink unique! 

            Looking for other coffee recipes? Try one of these:

            Pairing

            These are my favorite breakfast dishes to serve with coffee:

            A mug of cold coffee topped with cold foam and garnished with fresh strawberries.
            Print Recipe

            3 Ingredient Strawberry Cold Foam (Cold Coffee Topping) 

            This 3 Ingredient Strawberry Cold Foam (Cold Coffee Topping) is a simple recipe to make a coffee shop worthy drink at home!  Made with just 3 ingredients, you can have a delicious strawberry-iced coffee drink in less than 5 minutes. 
            Prep Time5 minutes
            Total Time5 minutes
            Course: Drinks
            Cuisine: American
            Servings: 1
            Calories: 219kcal
            Author: Lynne Kenton

            Equipment

            • Handheld Frother

            Ingredients

            • 3 tablespoons Heavy Whipping Cream
            • 2 tablespoons Whole Milk
            • 1 tablespoon Strawberry Syrup

            Instructions

            • Add heavy whipping cream, whole milk and strawberry syrup to a tall glass.
            • Using a handheld froth, froth ingredients together until the foam doubles in volume.
            • Spoon cold foam on top of cold coffee drink. Enjoy!

            Nutrition

            Calories: 219kcal | Carbohydrates: 15g | Protein: 2g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 54mg | Sodium: 28mg | Potassium: 97mg | Fiber: 0.1g | Sugar: 8g | Vitamin A: 714IU | Vitamin C: 3mg | Calcium: 68mg | Iron: 0.1mg

            Easy Sun-Dried Tomato and Kale Pasta Salad

            by Leave a Comment

            This Sun-Dried Tomato and Kale Pasta Salad is an easy pasta dish that sneaks in lots of vegetables! Cherry tomatoes, sun-dried tomatoes, kale, and fresh herbs make this pasta salad the freshest and most flavorful pasta you will eat this summer. 

            A large bowl of pasta salad with serving spoon, extra parmesan cheese and basil.

            Pasta salad is one of my go-to side dishes when entertaining. I often open my refrigerator, see what vegetables and dressing I have, and make a quick pasta. However, I recently got a giant bunch of kale from my Nash Veggie’s CSA box, and I knew that I wanted to make something special with it. 

            Looking for more easy summer side dishes? Try this Watermelon Salad with Hot Honey Dressing. Watermelon is the star of the show and pairs with crunchy kohlrabi for a salad that you can eat at any time. Or, try this Healthy Grilled Street Corn and Chickpea Salad. This hearty side dish takes a nutritious twist by adding chickpeas and uses Greek yogurt instead of mayonnaise. 

            Jump to:

            Why You’ll Love This Recipe

            • It is delicious! The cherry tomatoes burst when baking to add a hint of sweetness that balances the earthy kale. 
            • Healthy! Pasta salad gets a bad rap but this pasta salad is an exception. 
            • Refrigerates well! If you like leftovers, this pasta salad is perfect! Or, make this pasta salad ahead of time for your next barbecue. 

            Ingredients

            The ingredients to make a kale and tomato pasta salad.

            Note, honey is not shown in the above photo.

            • You will need one pound of pasta. I like to use a pasta shape that is twisted such as rotini or capellini. 
            • Fresh kale is massaged with lemon juice, salt, and pepper and, then,  tossed with the pasta. 
            • The sauce is made from oil-packed sun-dried tomatoes. Both the tomatoes and the oil are used. 
            • Cherry tomatoes are roasted in honey, olive oil, salt, and pepper and then tossed with the pasta. This adds a sweet flavor to the earthy kale. 
            • Freshly grated parmesan cheese adds a hint of salt to the salad. 
            • Fresh basil and oregano are added to complement the tomatoes.

            Sun-Dried Tomato Sauce Ingredients

            The ingredients to make a sun-dried tomato sauce.

            • Sun-dried tomatoes and the oil from the tomato jar are the base of the sauce. Note, you will not use all of the tomatoes in the jar. Use these tomatoes on your next sub!
            • Dijon mustard and maple syrup give the sauce some tang and sweetness.
            • Oregano, basil, salt, pepper, and garlic add the spices.

            For exact measurements and ingredients, please see the below recipe card. 

            Substitutions

            • In place of the kale, use fresh spinach or arugula. 
            • For a bolder dish, use feta cheese instead of parmesan cheese. 
            • Use grape tomatoes in place of the cherry tomatoes. Or, use red bell peppers in place of the cherry tomatoes. You can use fresh, chopped bell peppers or sauté them before adding them to the pasta. 
            • In place of the fresh basil and oregano, use your favorite fresh herbs. Fresh chives, thyme, rosemary, or parsley would be delicious in this salad. 

            Variations

            • For a high-protein vegetarian pasta dish, use chickpea pasta. 
            • For a gluten-free dish, use gluten-free pasta. 
            • Add cooked Italian sausage to make this pasta salad a full meal. 
            • Top with grilled chicken, shrimp, or salmon. 
            • Add any cooked vegetables such as roasted zucchini or squash. Pasta salad is a great way to use leftover vegetables! 

            Instructions

            Cooked pasta noodles on a plate.

            Step 1: Bring a large pot of salted water to a boil. Cook pasta to al dente according to pasta box directions. Drain and rinse with cold water to keep the pasta from cooking. 

            A roasting pan with burst cherry tomatoes.

            Step 2: Preheat oven to 425 degrees Fahrenheit. Toss cherry tomatoes with honey, olive oil, salt, and pepper. Cook tomatoes for 20 minutes until they begin to burst. 

            Kale that has been massaged and looks dark green.

            Step 3: Remove kale leaves from the stems. Add kale to a large bowl. Drizzle with lemon juice, salt, and pepper. Massage kale for about 2 minutes until kale turns a dark green color and is soft. 

            A bowl full of sun-dried tomato sauce.

            Step 4: Add sun-dried tomatoes, sun-dried tomato oil, lemon juice, minced garlic, Dijon mustard, maple syrup, salt, pepper, dried basil, and dried oregano to a small food processor. Pulse ingredients together until blended, about 1 minute. Note that the sauce will be thick. If the sauce consistency appears too thick, add a little olive oil and pulse again. 

            Rotini noodles coated in sauce with kale in a large serving bowl.

            Step 5: To a large mixing bowl, add the cooked pasta, kale, cherry tomatoes, and sun-dried tomato sauce. Mix to coat the pasta and kale with the sauce. Mix in the parmesan cheese, fresh basil, and fresh oregano. Stir again. Serve warm or refrigerate until ready to serve.

            Equipment

            • Large pot
            • Small roasting pan 
            • Large mixing bowl
            • Small food processor: here is the one that I use and love!

            Storage

            Store pasta salad refrigerated in an airtight container for up to 4 days. The best part about using kale in pasta salad is that it doesn’t get soggy. The pasta and kale will continue to absorb the sauce and become more flavorful after being refrigerated for a day.

            Top tip

            Massage the kale well! Kale has a tough texture and an earthy flavor that most people (especially kids) do not like. By massaging the kale, the texture is broken down to a soft leaf that can absorb the flavor of the sauce. Make sure that you are massaging the kale and crunching the leaves until it is a dark hue and soft. 

            Looking for other summer salad recipes like this? Try these:

            Pairing

            These are my favorite drinks to pair with summer meals:

            A serving bowl full of pasta mixed with kale and tomatoes. Parmesan and fresh herbs surround the bowl.
            Print Recipe

            Easy Sun-Dried Tomato and Kale Pasta Salad

            This Sun-Dried Tomato and Kale Pasta Salad is an easy pasta dish that sneaks in lots of vegetables! Cherry tomatoes, sun-dried tomatoes, kale, and fresh herbs make this pasta salad the freshest and most flavorful pasta you will eat this summer. 
            Prep Time30 minutes
            Total Time30 minutes
            Course: Salad, Side Dish
            Cuisine: American
            Servings: 8
            Calories: 348kcal
            Author: Lynne Kenton

            Equipment

            • Large Pot
            • Small Roasting Pan
            • Large Mixing Bowl
            • Food Processor

            Ingredients

            • 1 pound Pasta
            • 1 bunch Kale about 4 cups
            • 1 tablespoon Lemon Juice
            • 1 tablespoon Olive Oil
            • 1 cup Cherry Tomatoes
            • 1 teaspoon Salt divided
            • 1/2 teaspoon Black Pepper divided
            • 1 teaspoon Honey
            • 1/2 cup Parmesan Cheese
            • 1/4 cup Basil chopped
            • 1 tablespoon Fresh Oregano chopped

            Sun-Dried Tomato Dressing

            • 1/2 cup Sun Dried Tomatoes Tomatoes
            • 8 ounces Sun-Dried Tomato Oil from the jar
            • 1 tablespoon Lemon Juice
            • 2 Garlic Cloves minced
            • 1 teaspoon Dijon Mustard
            • 1 teaspoon Maple Syrup
            • 1/2 teaspoon Salt
            • 1/4 teaspoon Black Pepper
            • 1/4 teaspoon Dried Oregano
            • 1/4 teaspoon Dried Basil

            Instructions

            • Preheat oven to 425 degrees Fahrenheit.
            • Bring a large pot of water to a boil. Cook pasta until al dente.
            • Add cherry tomatoes to a small baking dish. Drizzle with olive oil, honey, salt and pepper. Mix together to coat the tomatoes. Bake for 20 minutes until tomatoes are bursting.
            • Remove stems from kale and tear or chop the kale into small pieces. Massage the kale with lemon juice, salt, and pepper until kale is dark green.
            • Add the dressing ingredients, sun-dried tomatoes, oil from sun-dried tomatoes, lemon juice, minced garlic, Dijon mustard, maple syrup, salt, black pepper, dried basil, and dried oregano, into a food processor. Pulse until smooth.
            • Mix cooked pasta, kale, sun-dried tomato dressing, parmesan cheese, basil, and oregano in a large bowl. Serve warm or room temperature.

            Nutrition

            Serving: 8g | Calories: 348kcal | Carbohydrates: 56g | Protein: 13g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 6mg | Sodium: 487mg | Potassium: 936mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2.23IU | Vitamin C: 53mg | Calcium: 157mg | Iron: 3mg

            Kohlrabi and Red Pepper Slaw Recipe (Without Mayo)

            by Leave a Comment

            Kohlrabi and Red Pepper Slaw is a simple side dish recipe that uses fresh summer produce. This recipe is lighter than traditional coleslaw because it is made without mayonnaise! 

            A large serving bowl full of slaw with extra red pepper slices and limes.

            Kohlrabi is a vegetable that I was newly introduced to this summer. I have been receiving weekly CSA (Community Supported Agriculture) boxes from Nash Veggie’s this summer and loving them! I love always having fresh, organic vegetables in my fridge. The box has pushed me to try new vegetables and new recipes! After receiving kohlrabi a few weeks in a row, I knew that I had to find some fun uses for this unusual vegetable. 

            Summer is the season of entertaining! Need some more simple recipes? Try this Watermelon Salad with Kohlrabi and Hot Honey Dressing. This salad presents beautifully and tastes equally delicious. Or, try this Grilled Street Corn and Chickpea Salad. This recipe is loaded with flavor and the chickpeas give it a nutritious boost! 

            Jump to:

            Why You’ll Love This Recipe

            • It is light! Unlike traditional coleslaw, this recipe does not use any mayonnaise. The light recipe is perfect for hot summer days. Additionally, this recipe is naturally vegan and gluten-free. 
            • This slaw is versatile! Use this slaw as a side dish, on top of tacos, or inside of a wrap. Add it to any dish that can use an extra crunch! 
            • You can mix up the ingredients! Make this recipe adaptable to what your family likes and what ingredients you have on hand! Read below for some fun variations. 

            What is Kohlrabi?

            Kohlrabi is a cruciferous vegetable that is a member of the cabbage family. It looks like a small turnip with stems around it. The exterior of the kohlrabi can range in color from green to purple but the inside is a pale yellow color. Kohlrabi has a very mild taste similar to that of a broccoli stem. It is slightly sweet and very crunchy. 

            Ingredients

            Head to your local farmer’s market or grocery store to pick up these ingredients: 

            The ingredients needed to make a kohlrabi slaw including red pepper, limes, red onion, and cabbage.
            • Green Cabbage and Kohlrabi act as the crunchy base in this slaw recipe. 
            • Red Onion and Red Pepper add a sweet taste and vibrant hues to the kohlrabi slaw recipe. 
            • The tangy and slightly sweet dressing is made of Lime Juice, Apple Cider Vinegar, and Agave Nectar. 
            • Salt, Garlic, Ground Cumin, and Chili Powder add extra spice and flavor to the dressing. 

            The exact measurements and ingredients are listed below in the recipe card.

            Substitutions

            • Substitute green cabbage with red cabbage, napa cabbage, or, even, thinly sliced Brussels sprouts! 
            • If you can’t find fresh kohlrabi, you can use thinly sliced rutabaga, jicama, or extra cabbage. 
            • Instead of using red onion or red pepper, use a mix of green onions, carrots, and yellow or orange peppers. 
            • Honey can be used in place of the agave nectar. 
            • Use a mixture of your favorite spices to make this slaw recipe your own! 

            Variations

            • For extra spice, add some hot sauce to the dressing. 
            • If you want to make a sweet slaw, add thin apple slices. 
            • To make this slaw go perfectly with tacos, add a few teaspoons of taco seasoning to the dressing and fresh cilantro. 
            • For a creamy slaw, add sliced avocados. 

            Equipment

            Only a few basic kitchen tools are needed to make this recipe.

            • Cutting Board: I recommend using a large cutting board. 
            • Sharp Knife 
            • Large Mixing Bowl 
            • Garlic Press 
            • Citrus Juicer 

            Step-by-Step Instructions

            Thinly sliced kohlrabi, red onion, red pepper and cabbage in a mixing bowl.

            Step 1: Slice the cabbage, kohlrabi, red onion, and red pepper into thin matchsticks. Add ingredients to a large bowl. 

            A dressing made with lime juice, apple cider vinegar and agave nectar.

            Step 2: To a mason jar or measuring cup, juice the limes. Add the apple cider vinegar, salt, minced garlic, ground cumin, chili powder and agave nectar. Mix until combined. 

            Tossing slaw with tongs to coat in dressing.

            Step 3: Pour the dressing over top of the vegetables. Using tongs, toss the slaw to coat with the dressing. Refrigerate until ready to serve. 

            Storage

            Store slaw refrigerated in an airtight container for up to 3 days. This slaw gets better after 1 day. The dressing allows the vegetables to slightly soften and the flavor marinates the vegetables. 

            FAQ

            How do you peel kohlrabi?

            To peel kohlrabi, remove stems from the outside of the vegetable. Use a sharp knife to cut off the root and base. Use a vegetable peeler to peel the hard exterior skin away. Now, you can slice your kohlrabi. 

            What does kohlrabi taste like?

            Kohlrabi has a mild sweet taste similar to that of a broccoli stem. The vegetable is crunchy like a radish or an apple but without the spice or sweetness. It is also slightly juicy. The flavor is very versatile and can take on the flavors that are mixed with it. 

            How can I serve this Kohlrabi Slaw?

            Serve this Kohlrabi Slaw as a side dish or on top of tacos. It can also be a great accompaniment to fresh fish. Or, add it to a wrap or a sandwich if you want some extra crunch and nutrition! 

            Looking for other summer recipes like this? Try these:

            Pairing

            These are my favorite dishes to serve with slaw:

            A large serving bowl full of slaw with extra red pepper slices and limes.
            Print Recipe

            Kohlrabi and Red Pepper Slaw Recipe (Without Mayo)

            Kohlrabi and Red Pepper Slaw is a simple side dish recipe that uses fresh summer produce. This recipe is lighter than traditional coleslaw because it is made without mayonnaise! 
            Prep Time10 minutes
            Total Time10 minutes
            Course: Side Dish
            Cuisine: American
            Servings: 8
            Calories: 68kcal
            Author: Lynne Kenton

            Equipment

            • Sharp Knife
            • Cutting Board
            • Large Mixing Bowl
            • Tongs

            Ingredients

            • 1 cup Green Cabbage Thinly Sliced
            • 1 cup Kohlrabi Thinly Sliced
            • 1/2 cup Red Onion Thinly Sliced
            • 1/2 cup Red Pepper Thinly Sliced
            • 2 Limes Juiced
            • 2 tablespoons Apple Cider Vinegar
            • 1/2 teaspoon Salt
            • 1 Garlic Clove Minced
            • 1/8 teaspoon Ground Cumin
            • 1/4 teaspoon Chili Powder
            • 1 tablespoon Agave Nectar

            Instructions

            • Add the thinly sliced cabbage, kohlrabi, red pepper, and red onion to a large mixing bowl.
            • Vigorously mix the lime juice, apple cider vinegar, agave nectar, garlic, salt, chili powder, and ground cumin in a mason jar.
            • Pour the dressing over top of the sliced vegetables. Use tongs to coat vegetables with dressing. Refrigerate before serving.

            Notes

            This recipe tastes better after refrigerating for a day. This allows the flavors to marinate with the vegetables and the vegetables to slightly soften. 

            Nutrition

            Serving: 0.5cup | Calories: 68kcal | Carbohydrates: 14g | Protein: 3g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Cholesterol: 0.5mg | Sodium: 271mg | Potassium: 405mg | Fiber: 7g | Sugar: 4g | Vitamin A: 4.427IU | Vitamin C: 20mg | Calcium: 66mg | Iron: 3mg

            Watermelon Salad with Kohlrabi and Hot Honey Dressing

            by 2 Comments

            This Watermelon Salad with Kohlrabi and Hot Honey Dressing will be your new favorite summer salad! Made with summer’s best produce, watermelon, and crunchy kohlrabi this salad is light, refreshing, and the perfect addition to your next summer barbeque. 

            A plated salad topped with fresh watermelon, mint and kohlrabi.


            Watermelon truly is the fruit of the summer. My family is eating at least one watermelon a week and I am trying to find the most unique ways to use the watermelon.

            I was introduced to kohlrabi in my local CSA box from Nash’s Veggies. Kohlrabi is a crunchy vegetable from the cabbage family. It is a versatile vegetable that can be eaten raw, as in this salad, or roasted, stewed, or mashed. 

            Need another watermelon recipe? Try these Watermelon Caprese Skewers with Prosciutto. Everyone loves a handheld appetizer and these are great because you can walk and eat! Or, try this Watermelon Kiwi Salsa. This unique combination is perfect as a side dish, with chips or topped on fresh fish! 

            Jump to:

            Why You’ll Love This Recipe

            • Impressive! ​This salad looks so impressive when it is served plated due to the bright colors from the watermelon and the radishes! 
            • Fresh! ​This recipe uses the best summer produce that gives this salad great texture and taste.
            • Delicious! I can’t say I love this combination anymore. The sweet, salty, and crunchy texture allows for a delicious salad. 

            Ingredients

            Head over to your local farmers market or grocery store to grab these fresh ingredients! 

            Ingredients required to make a watermelon salad with honey hot sauce dressing.

            Note, the honey hot sauce is not photographed.

            • Fresh lettuce​ is the base for this salad. 
            • Seedless Watermelon, radishes, cucumbers, kohlrabi, and red onion ​add nutrition and crunch. 
            • Feta Cheese adds a salty mix while mint ​adds a sweet taste. 
            • The salad dressing is made by combining olive oil, honey hot sauce, garlic cloves, lime juice, agave nectar, salt, and black pepper. 

            ​See the below recipe card for exact measurements and ingredients. 

            Substitutions

            • For the lettuce, I like to use whatever fresh lettuce I can get. Arugula​ is a great option in this salad because of its peppery taste. 
            • Substitute jicama for the kohlrabi to get a similar crunchy texture. 
            • Use avocado to add creaminess to the salad.  
            • Substitute the salty feta cheese with goat cheese or queso fresco. These cheeses will give the salad a creamy texture. 
            • Replace the cucumbers with crunchy red bell peppers or chopped celery.
            • Replace the red onion with shallots or green onion for a milder onion flavor. 

            Variations

            • Add protein! Grilled chicken, rotisserie chicken, roasted chickpeas, or grilled shrimp would be great additions to make this salad a complete meal.
            • Add some nuts such as sunflower seeds, cashews, or almonds to make this salad denser.
            • Make this dairy-free by eliminating the feta cheese. 
            • Use your favorite salad dressing or balsamic vinegar for a simple salad recipe. 

            Step-by-Step Instructions

            Mason jar full of salad dressing.

            Step 1: Add olive oil, honey hot sauce, minced garlic clove, lime juice, agave nectar, salt, and pepper to a mason jar. Vigorously shake the jar to combine the ingredients. 

            A plate with watermelon salad drizzled with honey hot sauce dressing.

            Step 2: Place lettuce in a large bowl. Layer the watermelon, radishes, cucumber, kohlrabi, red onion, feta cheese, and mint over top. Drizzle dressing on top before serving.

            Storage

            This salad is best the day that it is served. To save this salad for later, I recommend storing the watermelon separately from the salad. Store the remaining salad refrigerated in an airtight container. When ready to serve, add the watermelon and dressing to the salad. 

            Top tip

            If making this salad ahead of time, keep the watermelon pieces separate from the salad. When ready to serve, place watermelon on top of salad and drizzle dressing over top.

            FAQ

            What is kohlrabi?

            Kohlrabi is a vegetable that belongs to the cabbage family. It looks like a small turnip. It has a slightly sweet and crunchy taste. Kohlrabi adds texture and crunch to salads while not adding many calories. 

            How should I serve watermelon salad?

            I recommend serving watermelon salad plated and chilled. Because watermelon is a heavy ingredient, it tends to sink the salad down, and the juice from the watermelon can cause the salad to become soggy. By plating the salad, you can place the watermelon and other vegetables on top of the lettuce. Not only will this be aesthetically pleasing, but the individual portions will keep the salad from becoming soggy. 

            What pairs well with watermelon salad?

            Fresh fish, grilled chicken, or grilled shrimp pair well with watermelon salad. Because watermelon salad is so fresh and light, I like to accompany my meal with something equally as light and healthy. These protein choices are great watermelon salad accompaniments. 

            Looking for other recipes that use the best of summer produce? Try these:

            Pairing

            These are my favorite dishes to serve with Watermelon Salad:

            Watermelon salad on a plate with extra dressing, watermelon chunks and cucumber slices in bowls.
            Print Recipe
            5 from 1 vote

            Watermelon Salad with Kohlrabi and Hot Honey Dressing

            This Watermelon Salad with Kohlrabi and Hot Honey Dressing will be your new favorite summer salad! Made with summer's best produce, watermelon, and crunchy kohlrabi this salad is light, refreshing, and the perfect addition to your next summer barbeque. 
            Prep Time10 minutes
            Total Time10 minutes
            Course: Salad
            Cuisine: American
            Servings: 4
            Calories: 335kcal
            Author: Lynne Kenton

            Equipment

            • 1 Sharp Knife
            • 1 Cutting Board
            • 1 Large Serving Bowl

            Ingredients

            • 4 cups Lettuce
            • 2 cups Watermelon Chopped
            • 2 Mini Seedless Cucumbers Sliced
            • 1 bunch Radishes Sliced
            • 1/2 Red Onion Thinly Sliced
            • 1 Kohlrabi Thinly Sliced into Matchsticks
            • 8 ounces Feta
            • 1/2 cup Mint

            Honey Hot Sauce Vinaigrette

            • 1/4 cup Olive Oil
            • 1/2 tablespoon Honey Hot Sauce
            • 1 Juice of a Lime
            • 1 teaspoon Agave Nectar
            • 1 Garlic Clove Minced
            • 1/2 teaspoon Salt
            • 1/4 teaspoon Black Pepper

            Instructions

            • Add the olive oil, honey hot sauce, lime juice, agave nectar, garlic clove, salt, and black pepper to a mason jar. Shake vigorously to combine. Alternatively, add all ingredients to a food processor and pulse to combine.
            • Place a bed of lettuce in a large serving bowl. Add the watermelon, cucumbers, radishes, kohlrabi, red onion, mint, and feta on top.
            • Drizzle salad with hot honey dressing before serving.

            Nutrition

            Calories: 335kcal | Carbohydrates: 17g | Protein: 11g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 51mg | Sodium: 858mg | Potassium: 447mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1.288IU | Vitamin C: 37mg | Calcium: 329mg | Iron: 1mg

            Healthy Grilled Street Corn and Chickpea Salad

            by 4 Comments

            This Healthy Grilled Street Corn and Chickpea Salad is the perfect side dish for easy summer entertaining! This Mexican Corn Salad recipe uses healthy and simple ingredients to create a side dish that everyone will love. 

            Corn salad in a serving bowl with a spoon and extra limes.

            One of my favorite things about summer is the abundance of fresh produce. The Delmarva Peninsula produces some of the best fresh sweet corn. One of my favorite ways to use this corn is to grill it and mix it into an easy salad! 

            Here are some other recipes highlighting the best of summer produce! Try this Watermelon Salsa with Kiwi and Mint. This salsa is light and so fresh. The best part is that you can use the watermelon as the bowl. Or, try this Cherry Tomato Ricotta Toast. This easy appetizer is sweet and elegant. Use all of your fresh tomatoes in this recipe. 

            Jump to:

            Why You’ll Love This Recipe

            • Light! Traditional Mexican Street Corn Salad is layered with heavy ingredients like mayonnaise. This recipe lightens things up! 
            • Simple ingredients. These ingredients can be found at your local grocery store or farmers market. 
            • Nutritious. ​Adding chickpeas, also known as garbanzo beans, adds protein and fiber to this salad. 

            Ingredients

            With just a handful of ingredients, you can make this simple corn salad! 

            Corn Salad ingredients including chickpeas, cilantro, green onions, a lime, jalapeno, greek yogurt and queso fresco.
            • Fresh Corn is grilled with Olive Oil to enhance the sweetness of the corn. 
            • Greek Yogurt, Lime Juice, Lime Zest, Garlic, and Chili Powder are mixed to create the dressing. 
            • Chickpeas ​are used to add texture and nutrition to the salad. 
            • Queso Fresco, Jalapeno, Green Onions, and Fresh Cilantro are added to create a street corn Mexican flair. 

            Please see the below recipe card for exact measurements. 

            Substitutions

            • If corn is not in season when you are making this salad, use canned corn and drain. You will skip grilling the corn. 
            • To make a more traditional Mexican Street Corn Salad, use mayonnaise instead of Greek Yogurt and cotija cheese instead of queso fresco.
            • You could also replace the queso fresco with feta cheese.

            Variations

            • To make this salad less spicy, omit the jalapeno and use less chili powder. 
            • For a heartier salad, add black beans, red bell peppers, and/or red onion.

            Instructions

            Four ears of corn grilling on hot grill.

            Step 1: Begin by brushing the ears of corn with a little olive oil. Heat a grill to medium heat. Grill each side of the corn for 2 minutes until the corn begins to brown. Remove corn from the grill and slice corn kernels off the cob. 

            Dressing made by combining Greek yogurt, lime juice, lime zest, garlic and chili powder.

            Step 2: ​In a large mixing bowl, combine the Greek yogurt, lime juice, lime zest, garlic and chili powder. Stir together to combine. 

            Fresh corn kernels coated in dressing.

            Step 3: ​To the same large bowl, add the corn kernels and stir to coat them in the dressing. 

            Chickpeas, corn, queso fresco, green onions and cilantro coated in dressing.

            Step 4: Add the queso fresco, jalapeno, green onion, and cilantro. Stir to combine. Refrigerate salad for at least 30 minutes before serving. 

            FAQ

            How can I serve this salad?

            Serve this salad as a side dish to accompany tacos or a fresh fish dish. Or, use the salad on a wrap or quesadilla. You could also serve it as a salsa with tortilla chips. No matter how you serve it, it would be perfect on your Cinco de Mayo menu! 

            How should I serve any leftovers?

            Store any leftover salad refrigerated in an airtight container. This salad is best on the second day as the flavors have time to meld together. 

            What are the benefits of eating chickpeas?

            Not only are chickpeas delicious, but they are also nutritious! Chickpeas provide essential nutrients, are full of fiber, and are rich in protein. Eating salads with chickpeas will help you feel fuller and stay fuller longer. 

            Looking for other summer side dishes? Try one of these:

            Pairing

            These are my favorite dishes to serve with Corn and Chickpea Salad:

            A large bowl of chickpea salad with a serving spoon and cilantro.
            Print Recipe
            5 from 1 vote

            Healthy Street Corn and Chickpea Salad

            This Healthy Grilled Street Corn and Chickpea Salad is the perfect side dish for easy summer entertaining! This Mexican Corn Salad recipe uses healthy and simple ingredients to create a side dish that everyone will love. 
            Prep Time15 minutes
            Total Time15 minutes
            Course: Salad
            Cuisine: American
            Servings: 6
            Calories: 96kcal
            Author: Lynne Kenton

            Equipment

            • Grill or Grill Pan
            • Cutting Board
            • Sharp Knife
            • Large Mixing Bowl

            Ingredients

            • 4 Ears of Corn
            • Olive Oil
            • 1/3 cup Greek Yogurt
            • 1 Lime Zest and Juice
            • 1/2 teaspoon Chili Powder
            • 1 Garlic Clove Minced
            • 1 Chickpeas Drained and Rinsed
            • 1 Jalapeno Finely Diced
            • 1/2 cup Queso Fresco Chopped
            • 1/3 cup Green Onions White & Light Green Parts, Sliced
            • Cilantro To Taste

            Instructions

            • Heat grill to medium heat. Brush ears of corn with olive oil. Grill for 2 minutes per side until slightly charred. Remove corn from grill and allow it to cool. Slice kernels from the cob.
            • In a large mixing bowl, mix together greek yogurt, lime juice, lime zest, garlic and chili powder.
            • To the mixing bowl, add the corn kernels. Mix together to coat the corn in the yogurt mixture.
            • Add the chickpeas, diced jalapeno, queso fresco, green onion, and cilantro to the bowl. Mix to combine.
            • Refrigerate for at least 30 minutes or until ready to serve.

            Nutrition

            Serving: 6g | Calories: 96kcal | Carbohydrates: 14g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 93mg | Potassium: 229mg | Fiber: 2g | Sugar: 5g | Vitamin A: 330IU | Vitamin C: 11mg | Calcium: 81mg | Iron: 1mg

            Honey Hot Sauce Margarita (4 Ingredient Cocktail)

            by Leave a Comment

            You have to try this Honey Hot Sauce Margarita! This 4 ingredient drink is a spin on the classic margarita with added heat from honey hot sauce! 

            Margarita poured into a glass rimmed with salted lime salt and a lime wedge.

            Summertime to me is all about enjoying the outdoors with friends and family. These happy hours are best spent with a cold drink in hand. 

            I love a spicy margarita, however, jalapeno-infused tequila is not for everyone. I created this Honey Hot Sauce Margarita for nights when I was making drinks for a large group and some wanted a spicy margarita and some wanted a classic margarita. 

            Here are some other fun tequila cocktail recipes! Try this Spicy Lemon Margarita for a tangy and spicy drink! Or, for another tequila drink, try this Rosemary Grapefruit Tequila Spritzer. This light cocktail is refreshing and full of flavor. 

            Jump to:

            Why You’ll Love This Recipe

            • 4 Ingredients, need I say more? 
            • No mixers. We are saying goodbye to the sugary margarita mix and using fresh lime juice and simple syrup. 
            • Inexpensive to make! Save $$$ by mixing this cocktail in the comfort of your home.
            • Make an optional salty lime rim that you can store for future cocktails.

            Ingredients

            Margarita ingredients including tequila, honey hot sauce, a lime and simple syrup.
            • Tequila is the alcohol of choice in this cocktail. I like to use a Blanco or silver tequila when making margaritas.
            • Freshly squeezed lime juice gives the cocktail a tangy flavor. 
            • Simple syrup is used to sweeten the drink. 
            • Honey Habanero Hot Sauce adds the heat! 

            Salty Lime Zest Ingredients

            Ingredients to make a salted lime rim including lime zest, sugar, salt and cayenne pepper.
            • Lime zest, salt, sugar, and a pinch of cayenne pepper are combined to make the perfect salty rim for this margarita!

            Variations and Substitutions

            • Substitute the lime juice and simple syrup with store-bought margarita mix. 
            • If you can’t find honey hot sauce (here is the one that I used), add a dash of regular hot sauce with a 1/2 teaspoon of honey. 
            • Triple Sec can also be used in place of simple syrup. Using triple sec will add more alcohol to the cocktail. 
            • To make this cocktail skinny, omit the simple syrup and use agave nectar or orange juice.

            Step-by-Step Instructions

            Lime zest, sugar, salt and cayenne pepper pulsed together in a food processor.

            Step 1: Make the salted lime rim by combining lime zest, sugar, salt and cayenne pepper in a food processor. Pulse until combined.

            Dipping a glass into a salted lime rim.

            Step 2: Run a lime wedge around the rim of a glass. Dip the top of the glass into salt or tajin mix (optional).  

            Pouring tequila into a cocktail shaker.

            Step 3: Add tequila and simple syrup to the cocktail shaker. 

            Squeezing lime juice into a cocktail shaker.

            Step 4: Using a juicer, squeeze the lime juice into the shaker. 

            Adding a dash of hot sauce to a cocktail shaker.

            Step 5: Add the hot sauce to the cocktail shaker. Vigorously shake for 30 seconds or until the outside of the shaker is icy. 

            Pouring a cocktail into a glass with ice.

            Step 6: Pour the drink over ice and enjoy cold. Garnish with a lime wheel. 

            Storage

            If you have any leftover margarita, remove the ice and store it in an airtight container. I like to use a mason jar to store leftover cocktails. When ready to enjoy, add ice to a mason jar or cocktail shaker and shake to combine. The hot sauce may begin to separate from the other liquid so don’t skip on shaking the cocktail again.

            Top tip

            Store the leftover salted lime rim in the refrigerator and use it for future cocktails!

            FAQ

            Do I have to make the salted lime rim?

            No, you do not have to make a homemade salted lime rim. If you want to skip this step, rim your margarita glass with Tajin or coarse sea salt.

            How spicy will the hot sauce make my margarita?

            The hot sauce gives the margarita a little heat that is balanced with sweet honey. This drink is not as spicy as a margarita made with jalapenos. Test the amount of heat by adding a little hot sauce at a time.

            Is this margarita skinny?

            Margaritas are considered skinny when they are not made with mixers. This hot sauce margarita is made with fresh lime juice and sweetened with simple syrup. To make this margarita skinnier, replace the simple syrup with a splash of orange juice or agave nectar.

            Looking for other cocktail recipes? Try one of these summer sippers!

            Pairing

            Need a snack to pair with your drink? Try one of these tasty appetizers:

            Margarita in a glass garnished with a lime wheel.
            Print Recipe

            Honey Hot Sauce Margarita (4 Ingredient Cocktail)

            You have to try this Honey Hot Sauce Margarita! This 4 ingredient drink is a spin on the classic margarita with added heat from honey hot sauce! 
            Prep Time5 minutes
            Total Time5 minutes
            Course: Drinks
            Cuisine: American
            Servings: 1
            Calories: 362kcal
            Author: Lynne Kenton

            Equipment

            • Cocktail Shaker
            • Handheld Citrus Press
            • Food Processor for salted lime rim

            Ingredients

            • 3 ounces Tequila
            • 1 ounce Simple Syrup
            • 1 Lime juiced
            • 1 teaspoon Honey Hot Sauce

            Salted Lime Rim

            • 1 Zest of Lime
            • 1 tablespoon Coarse Sea Salt
            • 1 tablespoon Sugar
            • Pinch of Cayenne Pepper

            Instructions

            • Using a lime wedge, moisten the rim of a glass. Dip the glass into the salted lime zest. Add ice to the glass.
            • To a cocktail shaker with ice, add the tequila, simple syrup, lime juice, and honey hot sauce. Shake vigorously to combine.
            • Pour the cocktail into a glass over ice. Garnish with a lime wheel.

            Salted Lime Zest

            • Add the lime zest, salt, sugar and cayenne pepper to a food processor. Pulse together until combined.

            Nutrition

            Serving: 1g | Calories: 362kcal | Carbohydrates: 47g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 7.101mg | Potassium: 162mg | Fiber: 4g | Sugar: 35g | Vitamin A: 73IU | Vitamin C: 42mg | Calcium: 53mg | Iron: 2mg

            Frozen Coffee Milkshake with Malted Milk Powder

            by 2 Comments

            This Frozen Coffee Milkshake is a coffee smoothie treat made with malted milk powder. This cool, caffeinated drink is perfect for hot summer mornings and afternoon treats! 

            Coffee milkshake topped with whipped cream and chocolate.

            My favorite coffee shop in Rehoboth Beach is Rise Up Coffee. I love their coffee and the shops’ overall relaxed vibe. Rise Up is famous for its coffee smoothie. During the hot summer months, this is my go-to coffee drink (and sometimes even on cool days). This creamy smoothie is thick and smooth. I knew that I needed to recreate this recipe at home. 

            Need some more cold coffee inspiration? Try this Blueberry Chai Coffee Ice Cream Float. This dessert drink is sweet like summer but with a caffeinated twist. Or, try this Iced Strawberry Mocha Macchiato for a drink that is as pleasing to the eyes as it is to your taste buds! 

            Jump to:

            Why You’ll Love This Recipe

            • Drink a coffee shop drink in the comfort of your own home! 
            • Save money! Forget spending $7 for a coffee. This drink comes together for a fraction of the cost. 
            • It will cool you down! This drink is the best way to enjoy on hot summer days. 

            Ingredients

            You will need pantry staple ingredients plus one secret ingredient to make this milkshake! 

            The ingredients to make a frozen coffee milkshake.
            • Coffee adds caffeine and a distinct, dreamy aroma. 
            • Milk is added to the milkshake to make it thick and creamy. 
            • Powdered Sugar blends seamlessly into the smoothie giving it a light, sweet flavor. 
            • The secret ingredient is malt powder! The malt powder helps to thicken the shake and gives the drink a nutty, milky flavor. 
            • Ice cubes give the drink its frozen consistency.
            • Coffee ice cubes (not photographed) add more caffeine and coffee flavor to the drink. I like to use my leftover coffee to make coffee ice cubes! 

            For exact measurements and ingredients, please see the below recipe card. 

            Substitutions

            • Coffee: use strongly brewed coffee, espresso, instant coffee, or cold brew coffee! Whatever you choose, I recommend letting the coffee cool before adding it to the milkshake. 
            • Milk: Whole milk works best in this milkshake because the fat content makes a thicker and creamier milkshake. However, use your favorite milk! Almond milk, coconut milk, or cashew milk would work in this shake. 

            Variations

            There are endless options to make this coffee milkshake your own! Here are some suggestions:

            • Add a banana to make it thicker and naturally sweeter.
            • Add some peanut butter or almond butter for a sweet and nutty flavor. 
            • Add a little cocoa powder and chocolate syrup for a chocolate flavor. 
            • Add a drop of vanilla extract for extra flavor. 
            • Add protein powder to make this a healthy shake! 

            Instructions

            All ingredients in a blender before mixing.

            Step 1: Add coffee, milk, powdered sugar, malt powder, ice cubes, and coffee ice cubes to a blender. 

            A frozen delight inside a blender.

            Step 2: Blend for 30-60 seconds until smooth and the ice has been broken down.

            Step 3: Pour into a tall glass. Top with whipped cream and/or chocolate syrup (optional). 

            Equipment

            A high speed blender is required to make this milkshake. I like to use this Ninja Blender in order to get a thick and creamy consistency.

            Top tip

            Save leftover coffee to make coffee ice cubes! These coffee cubes are great to add to iced coffee. In this recipe, they are perfect to help cool and thicken the milkshake!

            FAQ

            What is malted milk powder?

            Malted milk powder is a powder made from barley, wheat, and milk. It adds a sweet and nutty flavor to baked goods and drinks. Traditional, milkshakes use malt powder to add flavor and to thicken the drink. 

            Do I have to use malted milk powder in this milkshake?

            You do not have to use malted milk powder in this milkshake. I suggest adding more powdered sugar or a banana to add sweetness and thicken the drink. Or, add a scoop of vanilla ice cream in place of the malted milk powder. 

            What else can I make with malted milk powder?

            Malted milk powder can be added to any baked goods such as cookies, breads, or muffins. It can also be used to make traditional milkshakes. 

            Looking for other cold coffee treats? Try one of these:

            Pairing

            These are my favorite dishes to serve with coffee drinks:

            Coffee milkshakes topped with whipped cream and chocolate syrup.
            Print Recipe
            5 from 1 vote

            Frozen Coffee Milkshake with Malted Milk Powder

            This Frozen Coffee Milkshake is a coffee smoothie treat made with malted milk powder. This cool, caffeinated drink is perfect for hot summer mornings and afternoon treats! 
            Prep Time5 minutes
            Total Time5 minutes
            Course: Breakfast, coffee
            Cuisine: American
            Servings: 1
            Calories: 236kcal
            Author: Lynne Kenton

            Equipment

            • Tall Glass
            • High Speed Blender

            Ingredients

            • 4 ounces Coffee
            • 6 ounces Milk
            • 3 tablespoons Malted Milk Powder
            • 2 tablespoons Powdered Sugar
            • 1 cup Ice Cubes and/or Coffee Ice Cubes

            Instructions

            • Add coffee, milk, powdered sugar, malt powder, ice cubes, and coffee ice cubes to a blender. 
            • Blend for 30-60 seconds until smooth and the ice has been broken down. You will know that the ice cubes have been broken down when you no longer hear the ice cubes in the blender.
            • Pour into a tall glass. Top with whipped cream and/or chocolate syrup (optional).  Enjoy milkshake immediately.

            Nutrition

            Serving: 1g | Calories: 236kcal | Carbohydrates: 36g | Protein: 8g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 24mg | Sodium: 134mg | Potassium: 436mg | Fiber: 0.02g | Sugar: 32g | Vitamin A: 313IU | Vitamin C: 0.5mg | Calcium: 261mg | Iron: 0.1mg

            Easy Banana Bread Recipe (without a loaf pan)

            by Leave a Comment

            Try this Easy Banana Bread Recipe made without a loaf pan! This traditional banana bread recipe is made in a glass pie plate for a delicious sweet treat! 

            I am always on the hunt for quick breakfast recipes that will please my whole family. Banana bread is always a hit with my kids. When I was recently in the process of moving, I realized that I did not have a loaf pan. What to do?! I tweaked my recipe and bake time and made this delicious banana bread recipe in a different type of pan, a pie plate! 

            Banana bread on a plate with a fork and flowers.

             Do you need some quick breakfast inspiration? These 3 Ingredient Cinnamon Sugar Apple Spice Muffins are perfect for a quick, on-the-go breakfast. Or, try these Mini Mushroom and Spinach Egg Bites. You can change the ingredients for your family’s favorites and have an easy breakfast ready to go! 

            Jump to:

            Why You’ll Love This Recipe

            • Bakery Taste! This moist banana bread recipe is reminiscent of a slice of banana bread from your favorite bakery. 
            • Less waste! Use those old, brown bananas that have been sitting on your counter to make delicious sweet bread. 
            • No loaf pan, no problem! Make these muffins with a pie plate and still get the same great banana flavor. 
            • No fancy ingredients are required to make this recipe. 

            Ingredients

            Banana bread ingredients including bananas, flour, brown sugar, white sugar, eggs, Greek yogurt and cinnamon.

            Note, melted butter is not photographed.

            • Ground cinnamon is mixed with dry ingredients (all-purpose flour, baking soda, baking powder, and salt) for a warm rich flavor. 
            • 3 overripe bananas are used to add a natural sweetness and extra moisture to the bread. 
            • Greek Yogurt and melted butter are combined to make the bread rich and moist. 
            • White sugar and brown sugar are used to bake a well-balanced bread. 

            The exact ingredients and measurements can be found in the below recipe card. 

            Substitutions and Variations

            • Whole Wheat Flour or Gluten Free Flour can be swapped for all-purpose flour. 
            • Substitute the Greek Yogurt with sour cream. 
            • Flavored Greek Yogurt such as Vanilla or even Strawberries and Cream can be used for extra flavor. 
            • Add chocolate chips to make chocolate chip banana bread! 
            • Add chopped walnuts to make banana nut bread! 

            Please note that substitutions and variations have not been tested. If you try a variation, please leave a comment letting us know how the recipe turned out! 

            Equipment

            • 9-inch glass pie plate 
            • Medium bowl to mix the dry ingredients 
            • Stand mixer or an electric hand mixer with a large mixing bowl 
            • Whisk
            • Spatula

            Step-by-Step Instructions

            A pie plate greased with butter.

            Step 1: Preheat the oven to 350 degrees Fahrenheit. Adjust the baking rack to the middle position. Generously spray a 9-inch pie plate with cooking spray. 

            Flour, baking powder, baking soda, cinnamon and salt whisked together.

            Step 2: Add flour, baking soda, baking powder, salt, and cinnamon to a medium-sized bowl. Whisk dry ingredients together. 

            Wet ingredients mixed together in large bowl.

            Step 3: Add mashed bananas, eggs, melted butter, Greek yogurt, granulated sugar, and brown sugar to the bowl of a stand mixer. Mix wet ingredients on low until combined about 2 minutes. 

            Wet ingredients mixed with dry ingredients in a mixing bowl.

            Step 4: In two batches, add the dry ingredients to the wet ingredients mixing until just combined. Use a spatula to scrape the sides of the bowl.

            Banana mixture in a pie plate before baking.

            Step 5: Pour the banana mixture into the greased pie plate. Bake for 35-40 minutes until a toothpick inserted in the center of the loaf comes out clean. 

            Banana bread cooling on a wire rack.

            Step 6: Let cool in the pie plate for 5-10 minutes before slicing and serving. 

            Storage

            Store banana bread covered with plastic wrap at room temperature. Banana bread is freshest when consumed within 3-4 days. Freeze leftover banana bread wrapped in plastic wrap in an airtight container. 

            FAQ

            Can I make this recipe in a loaf pan?

            Yes, you can make this recipe in a loaf pan like traditional banana bread! Simply, follow the same recipe instructions as you would for baking the banana bread in a pie plate. Bake banana bread at 350 degrees Fahrenheit for 45-50 minutes until a toothpick inserted in the center of the banana comes out clean. 

            Help! My banana bread is sinking in the middle.

            Breads and cakes begin to sink in the middle when the oven door is open and shut. This is because the oven temperature fluctuates and causes the bread to not rise and set properly.

            Your bread can also sink in the middle if it is undercooked. Be sure to test the center of your banana bread before removing it from the oven. If you see that the bread is browning too quickly around the edges, use a pie crust shield to cover the corners.  

            What other types of pans can I use to make this banana bread?

            If you do not have a pie plate or a loaf pan, use a square 8×8 prepared pan, an 8-inch cake pan, a Bundt pan, or muffin tins. Please note, the cooking times will vary with different pan sizes. 

            How can I make bananas brown faster?

            If you want to make your banana bread right now, use this simple trick to quickly brown bananas. 
            1. Heat oven to 300 degrees Fahrenheit. Line a baking sheet with parchment paper. 
            2. Bake the bananas for 15-20 minutes until the bananas are brown and soft. Let bananas cool. 
            3. Once cool, remove bananas from the peel and use to bake. 

            Looking for other breakfast recipes? Try one of these:

            Pairing

            These are my favorite coffee drinks to pair with banana bread:

            A slice of banana bread next to a pie plate.
            Print Recipe

            Easy Banana Bread Recipe (without a loaf pan)

            Try this Easy Banana Bread Recipe made without a loaf pan! This traditional banana bread recipe is made in a glass pie plate for a delicious sweet treat! 
            Prep Time10 minutes
            Cook Time35 minutes
            Total Time45 minutes
            Course: Breakfast, Brunch
            Cuisine: American
            Servings: 8
            Calories: 457kcal
            Author: Lynne Kenton

            Equipment

            • 9 inch glass pie plate
            • Medium Size Bowl
            • Stand Mixer or Large Mixing Bowl
            • Whisk
            • Spatula

            Ingredients

            • Cooking Spray
            • 2 cups All Purpose White Flour
            • 2 tsp Baking Powder
            • 1/2 tsp Baking Soda
            • 1 tsp Ground Cinnamon
            • 1/2 tsp Salt
            • 3 Ripe Bananas
            • 2 Eggs Room Temperature
            • 1/2 cup Brown Sugar
            • 1/2 cup White Sugar
            • 1/3 cup Sour Cream/Greek Yogurt
            • 1/4 cup Melted Butter
            • 1 cup Chocolate Chips Optional

            Instructions

            • Preheat oven to 350 degrees Fahrenheit. Spray a 9-inch glass pie plate generously with cooking spray.
            • In a medium-size bowl, whisk together flour, baking powder, baking soda, cinnamon and salt. Set aside.
            • Add the bananas, eggs, brown sugar, white sugar, melted butter, and Greek Yogurt to a large mixing bowl or the bowl of a stand mixer. Mix on medium speed for about two minutes until the ingredients are fully combined.
            • Add the dry ingredients to the wet ingredients in two batches. Mix until the flour is just combined. Scrape the sides of the bowl with a spatula.
            • Fold in the chocolate chips if using.
            • Pour batter into the glass pie plate. Bake for 35-40 minutes or until a toothpick inserted comes out clean. Let cool for 5 minutes before slicing.

            Nutrition

            Serving: 8g | Calories: 457kcal | Carbohydrates: 70g | Protein: 8g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 63mg | Sodium: 391mg | Potassium: 368mg | Fiber: 6g | Sugar: 40g | Vitamin A: 337IU | Vitamin C: 4mg | Calcium: 127mg | Iron: 3mg

            Blackberry Martini Recipe (Outback Copycat Recipe)

            by Leave a Comment

            This Blackberry Martini Recipe is an Outback Copycat Recipe. Make this classic martini with a blackberry twist in the comfort of your own home!

            Martini on a serving board with flowers and bowls of blackberries.


            Recreating recipes from restaurants is always a fun challenge for me. I like to give the recipes my special touches and add ingredients that are healthier or that my family will enjoy. 

            When I first had this martini at Outback Steakhouse, I knew that I wanted to make the fruity cocktail at home. I asked the bartender about it and he gave me the recipe! Now, I have made some slight changes to make this recipe less sweet and added a simple garnish. It is the perfect signature cocktail for summer BBQs and happy hours! 

            Blackberries are a fun fruit to make cocktails with given their sweet and tart flavor. I also love the color that they give to drinks. Try this Blackberry Old Fashioned or this Blackberry Sangria! 

            Jump to:

            Why You’ll Love This Recipe

            • Easy ingredients! You don’t need any fancy ingredients to make this martini. 
            • Simple! Even an amateur mixologist can mix up this drink. 
            • Inexpensive! Making this cocktail at home will save you money compared to drinking this at a restaurant! 

            Ingredients


            Grab the following ingredients and mix this martini in less than 5 minutes! 

            Martini ingredients including vodka, blackberry simple syrup, pineapple juice and cranberry juice.
            • Vodka is the alcoholic base in this martini. 
            • Cranberry juice gives the drink a tart flavor.
            • Pineapple juice rounds out the tartness of the cranberry juice with a bright, sweet flavor. 
            • Blackberry simple syrup adds more sweetness to the drink and gives it a vibrant, dark hue. 
            • Garnish drink with blackberries and raspberries. 

            Specific measurements are given below in the recipe card.

            Substitutions and Variations

            • Outback Steakhouse uses Finlandia Raspberry Vodka in their martini. I chose to use regular vodka in this recipe to make for the convenience of the ingredients. If you have raspberry vodka on hand, use it in this recipe. 
            • Outback also uses Ocean Spray Cranberry Juice. I recommend using whatever cranberry juice you have as long as it is 100% juice, not a juice cocktail. A juice cocktail will add extra sugar and sweetness to the drink. 
            • Dole Pineapple Juice is used at Outback. I recommend using any fresh pineapple juice that you have. 
            • You can purchase Blackberry Simple Syrup from most syrup brands like Torani or Monin. Find Monin Blackberry Syrup here. Or, make your blackberry simple syrup at home! 

            Step-by-Step Instructions

            Pouring blackberry simple syrup into a cocktail shaker.

            Step 1: Add ice cubes to a cocktail shaker. Add blackberry simple syrup, vodka, cranberry juice, and pineapple juice to a cocktail shaker. 

            An icy cold martini shaker.

            Step 2: Vigorously shake the cocktail shaker for 20-30 seconds until the outside of the shaker is cold and icy. 

            Pouring a blackberry martini into a glass.

            Step 3: Pour Blackberry Martini into a chilled martini glass and enjoy! 

            Top tip

            Add ice to your martini glass while you mix the cocktail. This will chill your glass and make the martini smooth as you sip!

            FAQ

            How can I make Blackberry Simple Syrup at home?

            Making blackberry simple syrup at home is so easy to do. 
            1. Simply, combine 8 oz fresh blackberries, 1 cup white sugar, and 1 cup water in a small pot over medium heat. 
            2. Bring to a simmer and stir to combine the sugar. Let the syrup simmer for 5-10 minutes until it thickens. 
            3. Remove from heat and let the syrup cool. Strain blackberries from syrup. While straining, press on the blackberries so that they release their juice. You may have to strain again if any seeds or pulp get into the syrup.
            4. Store syrup in an airtight container in the refrigerator. 

            What else can I use Blackberry Simple Syrup for?

            Use blackberry simple syrup to add a fruity hint of sweetness to lemonade, tea, or coffee. Or, drizzle blackberry simple syrup over ice cream. You can use blackberry simple syrup in this Blackberry Sangria Recipe or this Blackberry Old Fashioned Recipe. 

            What can I use to garnish a Blackberry Martini?

            Add a garnish such as fresh blackberries, fresh raspberries, or a lemon wheel as the finishing touch on this drink! 

            Looking for another cocktail recipe? Try one of these:

            Pairing

            These are some of my favorite snacks to serve with cocktails:

            Two martinis on tray with raspberries and blackberries on the side.
            Print Recipe

            Blackberry Martini Recipe (Outback Copycat Recipe)

            This Blackberry Martini Recipe is an Outback Copycat Recipe. Make this classic martini with a blackberry twist in your own home. 
            Prep Time5 minutes
            Total Time5 minutes
            Course: cocktail
            Cuisine: American
            Servings: 1
            Calories: 197kcal
            Author: Lynne Kenton

            Equipment

            • Cocktail Shaker
            • Martini Glass

            Ingredients

            • 2 ounces Vodka
            • 1/2 ounce Blackberry Simple Syrup
            • 1 ounce Pineapple Juice
            • 1 ounce Cranberry Juice
            • Raspberries and Blackberries to garnish

            Instructions

            • Add ice to a cocktail shaker. Add vodka, blackberry simple syrup, pineapple juice and cranberry juice.
            • Shake cocktail shaker vigorously for 20-30 seconds until the outside of the shaker becomes cold and icy.
            • Pour the martini into a chilled martini glass. Garnish with fresh blackberries and raspberries. Enjoy.

            Nutrition

            Serving: 1g | Calories: 197kcal | Carbohydrates: 17g | Protein: 0.2g | Fat: 0.1g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 10mg | Potassium: 68mg | Fiber: 0.1g | Sugar: 17g | Vitamin A: 14IU | Vitamin C: 5mg | Calcium: 8mg | Iron: 1mg

            Honey Butter Old Bay Salmon (Easy Sheet Pan Dinner)

            by 2 Comments

            Honey Butter Old Bay Salmon is the easiest sheet pan dinner. This healthy meal uses simple ingredients to come together in 30 minutes! This easy salmon recipe will become your next go-to weeknight dinner. 

            Sheet pan dinner with asparagus, salmon and potatoes.

            Sheet pan dinners are one of my favorite ways to cook dinner. All of the ingredients cook together saving me time and dishes. What can be better for a simple weeknight meal?  

            In an attempt to eat healthier and introduce my children to different protein sources, we have been trying lots of different fish recipes. Salmon is one of my family’s favorite fishes. I love the fatty acid benefits and they love the sweet flavor. Here is another simple fish dinner to try with your families: One Pan-Roasted Fish with Garlic and Cherry Tomatoes. This white fish recipe is elegant yet simple to make. 

            Jump to:

            Why You’ll Love This Recipe

            • Easy! Many people are intimidated to cook fish. Don’t be! Only one pan is needed for this 30-minute dinner! 
            • Tasty! Honey Butter Salmon is mixed with the classic Old Bay Seasoning for a sweet and salty taste. Even if you aren’t a fan of salmon, this recipe will change your mind. 
            • Versatile! Switch up the vegetables on this sheet pan dinner for ones that your family loves. 

            Ingredients

            Honey Butter Old Bay Salmon ingredients.
            • Salmon Fillets act as the protein for this dinner. 
            • Honey, Melted Butter, and Old Bay are combined to glaze the salmon for a sweet and salty combination. 
            • Potatoes and Asparagus are cooked on the same pan as the salmon for a complete sheet pan dinner. 
            • The vegetables are seasoned with Extra Virgin Olive Oil, Salt, and Black Pepper. 

            See the recipe card below for exact ingredient measurements. 

            Substitutions and Variations

            • You can use fresh salmon fillets, frozen salmon fillets that are de-thawed before cooking, a one-pound portion of salmon, or a side of salmon. If cooking a large piece of salmon, cut it into portions after cooking. 
            • If you don’t have Old Bay Seasoning, try using J.O. Seasoning. You can also use Cajun Seasoning. Or, make your own seasoning by combining paprika, celery salt, and a little red pepper. 
            • For ease of cooking, I use bite-size yellow or red potatoes. You can also cut sweet potatoes or yellow potatoes into 1-inch size chunks. 

            Instructions

            Sheet pan covered with parchment paper.

            Step 1: Preheat the oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper. 

            Potatoes on a sheet pan tossed with salt, pepper and EVOO.

            Step 2: Toss the potatoes with Extra Virgin Olive Oil, salt and pepper. Bake potatoes for 15 minutes. 

            Melted butter and honey combined in a small bowl.

            Step 3: While the potatoes are baking, microwave the honey and butter together for 30 seconds. If the butter is not melted, microwave for 15-second intervals until it is melted. 

            Melted butter and honey mixed with Old Bay Seasoning.

            Step 4: Add the Old Bay Seasoning to the mixture. Whisk together.

            Salmon on a sheet pan with semi-roasted potatoes.

            Step 5: Add the salmon to the same sheet pan that the potatoes are on. Drizzle the butter mixture over top of the salmon.

            Sheet pan dinner before going into the oven with potatoes, asparagus and salmon.

            Step 6: Toss the asparagus with Extra Virgin Olive Oil, Salt, and Pepper. Add to the same sheet pan. Cook for 15 more minutes until salmon has reached desired doneness and reached an internal temperature of 145 degrees Fahrenheit. 

            Equipment

            • Small Mixing Bowl to microwave honey and butter
            • Rimmed Baking Sheet
            • Parchment Paper 

            Storage

            Leftover salmon can be stored in an airtight container for up to two days in the refrigerator. I recommend waiting until the salmon cools completely before placing it in the container. 

            Top tip

            If using frozen salmon, pat any extra moisture with a paper towel prior to cooking.

            Salmon sheet pan dinner after baking .

            FAQ

            Do you cook salmon with the skin on?

            Yes, cook this salmon with the skin on. Keeping the skin on while cooking, locks in moisture. After cooking, I cut the salmon fillet away from the skin. However, it is safe to eat salmon skin, and is a very nutritious part of the salmon. 

            What is the best kind of salmon to buy?

            When buying fish, I always prefer to buy fresh not frozen fish. In my opinion, the best kind of salmon is a fresh, large fillet with the skin still on. I like to cook one large fillet on my sheet pan and then slice it into individual servings. This salmon is always moist. 

            How do I know when salmon is cooked through?

            Salmon is cooked through when the internal temperature of the meatiest part of the fish reaches 145 degrees Fahrenheit. The salmon will change from a bright pink color to a light pink color and easily flake. 

            Looking for other seafood and simple dinner recipes? Try one of these:

            Pairing

            These are my favorite dishes to serve with salmon:

            Salmon fillets on baking sheet with asparagus and potatoes.
            Print Recipe
            5 from 1 vote

            Honey Butter Old Bay Salmon (Easy Sheet Pan Dinner)

            Honey Butter Old Bay Salmon is the easiest sheet pan dinner. This healthy meal uses simple ingredients to come together in 30 minutes! This easy salmon recipe will become your next go-to weeknight dinner. 
            Prep Time5 minutes
            Cook Time30 minutes
            Total Time35 minutes
            Course: Main Course
            Cuisine: American
            Servings: 4
            Calories: 476kcal
            Author: Lynne Kenton

            Equipment

            • Small Mixing Bowl
            • Rimmed Baking Sheet
            • Parchment Paper

            Ingredients

            • 1 pound Bite Size Potatoes
            • 2 tbsp EVOO
            • Salt and Pepper
            • 4 Salmon Filets 4-5 ounces each
            • 2 tbsp Melted Butter
            • 2 tbsp Honey
            • 2 tsp Old Bay

            Instructions

            • Preheat oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.
            • Toss the sweet potatoes with EVOO, Paprika, Salt and Pepper. Roast for 15 minutes. Remove from the oven.
            • Microwave the butter and honey to mix together. Whisk in the Old Bay. Brush the tops of the salmon with the honey butter mixture.
            • Toss the asparagus with remaining EVOO. Season with salt and pepper.
            • Add salmon filets and asparagus to the baking sheet.
            • Bake for 12-15 minutes until salmon reaches an internal temperature of 145 degrees Fahrenheit.

            Nutrition

            Serving: 4g | Calories: 476kcal | Carbohydrates: 29g | Protein: 36g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 109mg | Sodium: 127mg | Potassium: 1.324mg | Fiber: 3g | Sugar: 10g | Vitamin A: 272IU | Vitamin C: 23mg | Calcium: 46mg | Iron: 3mg

            Mocha Lavender Latte Recipe with Homemade Syrup

            by Leave a Comment

            This Mocha Lavender Latte with Homemade Syrup is the perfect spring coffee drink to make at home. The delicate floral flavors pair perfectly with your morning coffee for love at first sip! 

            Lavender lattes in glasses with lavender and purple flowers.

            Spring is here and the birds are finally chirping! Planting an herb garden is one of my favorite ways to kick off spring. Lavender always makes its way into my herb box. I used to question what to do with it. Aside from using the lavender in floral arrangements, I like to dry the lavender out to use in cooking. Dried lavender flowers are perfect to make lavender simple syrup! 

            Homemade lavender syrup can be used to make a lavender latte or floral cocktails or mocktails. Looking for more unique recipes using simple syrups? Try this Blackberry Sangria that uses a homemade blackberry simple syrup. Or, try this Iced Strawberry Mocha Macchiato for a homemade drink that tastes like it is from one of your favorite coffee shops! 

            Jump to:

            Why You’ll Love This Recipe

            • Lavender is associated with relaxation and calmness. This latte lends itself to a relaxing morning! 
            • Once you make the syrup, this latte takes less than 5 minutes to make. 
            • Your taste buds will thank you for this amazing flavor combination! 
            • No fancy equipment is needed to make this latte in the comfort of your own home. 

            ingredients

            Simple ingredients are needed to make this cozy latte:

            Ingredients including espresso, milk, cocoa powder and lavender simple syrup.
            • Espresso gives this latte it’s caffeinated punch! 
            • Milk makes the latte foamy and creamy. 
            • Cocoa powder gives the latte a rich chocolatey flavor. 
            • Lavender simple syrup is made from combining water, sugar and culinary grade lavender. This gives the latte a floral taste. To give the lavender syrup a purple color, I suggest adding some dried butterfly pea flowers. 

            Exact measurements are listed in the recipe card. 

            Substitutions

            Try some of these simple substitutions to make this latte completely your own! 

            • Milk: Use whatever kind of milk you love. Whole milk will give this latte the creamiest and most authentic latte taste. However, dairy free milk alternatives such as oat milk or almond milk are great options. 
            • Espresso: If you don’t have an espresso machine, don’t worry! You can use very strong coffee in place of espresso. Coffee made in a French press is similar to espresso. You can also use cold brew coffee which is stronger than traditionally brewed coffee. 
            • Cocoa Powder: Substitute the cocoa powder with chocolate syrup or unsweetened chocolate chips. Brew the espresso or coffee over top and stir to combine. 
            • If you do not want to make your own simple syrup, you can purchase lavender simple syrup from brands such as Monin or Torani.

            Variations

            • Make this an iced latte by using cooled espresso or cold brew coffee and serve over ice.
            • Make this latte decaf by using decaf coffee or decaf cold brew coffee.
            • Make this latte dairy free by using dairy free milk alternatives such as almond milk, oat milk, coconut milk or soy milk. 

            Step-by-Step Instructions

            Pouring hot espresso into a coffee mug.

            Step 1: Brew coffee or espresso using your preferred method. 

            Adding cocoa powder to hot espresso.

            Step 2: Add cocoa powder to hot espresso.

            Whisking cocoa powder into hot espresso.

            Step 3: Whisk cocoa powder with hot espresso.

            Adding lavender simple syrup to milk.

            Step 4: Add lavender simple syrup to milk.

            Step 5: Froth milk for about 20 seconds until milk has doubled in size.

            Adding frothed milk to hot espresso.

            Step 6: Pour frothed milk over top of espresso. Optional, sprinkle with lavender sugar and top with whipped cream.

            How To Make Lavender Simple Syrup

            Step 1: Add water and sugar to a small saucepan over medium heat. Stir to dissolve sugar. 

            Step 2: Add lavender and butterfly pea flower to the pot. Turn the heat to high and bring to a boil.

            Step 3: Once boiling, remove pot from the heat. Allow syrup to seep for 30-40 minutes until thick. 

            Step 4: Strain syrup to remove culinary lavender buds and butterfly pea flowers. Store syrup in an airtight container. 

            FAQ

            Can I adjust the lavender flavor in the latte?

            Yes, you can adjust the lavender flavor of the latte by the amount of syrup you add. If you want less lavender flavor, use less syrup. The latte will not be as sweet. For sweetness without the lavender syrup, add more sugar. If you want more lavender flavor, add more of the syrup. 

            How do I properly froth milk without a steam wand?

            You can froth the milk using a handheld frother. Heat fresh milk. You can do this by heating a small pot over medium heat until the milk reaches 150 degrees Fahrenheit or by microwaving the milk for 30-45 seconds. Place milk in a tall glass or pitcher. Put the milk frother inside the milk and move it up and down for about 20 seconds until the milk doubles in volume. For a latte, pour the frothed milk over top of the espresso with the foamy milk on top. 

            What else can I use Lavender Simple Syrup with?

            Lavender Simple Syrup can be used in cocktails and mocktails. It can also be drizzled on top of ice cream, used in salad dressings, or in place of honey. 

            Looking for other fun coffee recipes? Try one of these:

            Pairing

            Need a breakfast recipe to pair with your coffee? Try one of these:

            Lavender Latte with butterfly pea flower, culinary lavender, lavender simple syrup and purple flowers
            Print Recipe

            Mocha Lavender Latte Recipe with Homemade Syrup

            This Mocha Lavender Latte with Homemade Syrup is the perfect spring coffee drink to make at home. The delicate floral flavors pair perfectly with your morning coffee for love at first sip! 
            Prep Time5 minutes
            Total Time5 minutes
            Course: coffee, Drinks
            Cuisine: American
            Servings: 1
            Calories: 117kcal
            Author: Lynne Kenton

            Equipment

            • Milk Frother

            Ingredients

            • 2 ounces Hot Espresso
            • 6 ounces Milk of Choice
            • 1-2 tablespoons Lavender Simple Syrup

            Lavender Simple Syrup

            • 1 cup Water
            • 1 cup Sugar
            • 2 teaspoons Culinary Grade Lavender
            • 2 teaspoons Dried Butterfly Pea Flowers

            Instructions

            • Brew espresso using method of choice. Pour into a coffee mug.
            • Add cocoa powder to the espresso. Whisk to combine.
            • Add the Lavender Simple Syrup to the milk. Froth the milk for about 20 seconds until it doubles in size.
            • Pour frothed milk to over hot espresso.
            • Optional, top with lavender sugar and/or whipped cream.

            Lavender Simple Syrup

            • Add water and sugar to a small pot over medium heat. Stir to dissolve sugar.
            • Add lavender and butterfly pea flower. Turn heat to high and bring to a boil.
            • Once boiling, remove from heat. Let seep for 30-40 minutes until syrup thickens.
            • Use a fine mesh strainer to strain and remove the lavender and butterfly pea flower. Store refrigerated in an airtight container.

            Nutrition

            Serving: 1g | Calories: 117kcal | Carbohydrates: 24g | Protein: 6g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Cholesterol: 5mg | Sodium: 89mg | Potassium: 362mg | Sugar: 23g | Vitamin A: 347IU | Vitamin C: 0.1mg | Calcium: 228mg | Iron: 1mg

            Easy Blackberry Sangria (Copycat Carrabba’s Recipe)

            by Leave a Comment

            Impress your guests with this Easy Blackberry Sangria! This Carrabba’s copycat recipe is the perfect summer drink to elevate happy hour! 

            A cold glass of Blackberry Sangria garnished with blackberries and oranges on a skewer.

            Springtime and warmer weather has me craving time to be outside and with friends. What goes better with summer days than a cold glass of blackberry sangria and some girlfriends? Not much! 

            I was lucky enough to have Carrabba’s Famous Blackberry Sangria while visiting Maryland a few years ago. I loved this sweet, fruity punch! There are no Carrabba’s in Delaware (yet!) so I decided to recreate this simple recipe at home. 

            Feeling inspired to make and serve delicious sangria? Try this Blood Orange Tea Sangria. Homemade sweet tea is combined with white wine and a homemade orange honey simple syrup for the most refreshing porch drink. Or, try this Peach Sangria with Rose Wine. ​This sangria highlights the best of late summer produce, peaches! 

            Jump to:

            Why You’ll Love This Recipe

            • Compared to a glass or a pitcher of sangria at Carrabba’s, this sangria is inexpensive to make at home. 
            • This recipe makes a large pitcher of sangria. It is perfect to make for a gathering.  
            • It is loaded with fresh fruit to add a healthy twist and extra flavor! 

            Ingredients

            A few simple ingredients are needed to make this flavorful drink! 

            Blackberry Sangria ingredients including blackberry brandy, red wine, cranberry juice, blackberry simple syrup, oranges and lemon slices.
            • An Italian Red Wine is the base for this sangria. I chose a dry red wine. 
            • Blackberry Brandy adds extra blackberry flavor as well as a strong aromatic to the fun drink. 
            • A homemade Blackberry Syrup gives the drink extra blackberry flavor without any alcohol. 
            • The tartness of the Cranberry Juice balances the sweetness of the sangria. 
            • Fresh blackberries, orange slices and lemon slices are used to garnish. 
            • If you like a bubbly finish, top the sangria with your favorite lemon-lime soda such as sprite (not photographed).

            For precise measurements, see below recipe card. 

            Substitutions and Variations

            • If you do not enjoy dry red wine, use a sweet red Italian wine. 
            • For less alcohol content, eliminate the Blackberry Brandy and use more Blackberry Simple Syrup. 
            • Cranberry juice can be substituted with orange juice or grape juice. 
            • Substitute citrus fruits with other fresh fruits such as raspberries, apples or strawberries. 
            • Use Monin Blackberry Syrup instead of making your own simple syrup. Buy it here!
            • Substitute the sprite with ginger ale or club soda.  

            Step-by-Step Instructions

            Adding liquid ingredients to a pitcher.

            Step 1: Add red wine, blackberry brandy, blackberry simple syrup and cranberry juice to a large pitcher. 

            Adding citrus fruit slices to a pitcher of Blackberry Sangria.

            Step 2: Add blackberries, orange slices and lemon slices to the pitcher.

            Stirring Blackberry Sangria liquid ingredients together.

            Step 3: Stir together all ingredients. Refrigerate for an hour.

            Pouring a glass of cold Blackberry Sangria over ice cubes into a wine glass.

            Step 4: Serve sangria over ice cubes. Garnish with a slice of lemon, orange and blackberries. 

            FAQ

            How do I make Blackberry Simple Syrup?

            Blackberry Simple Syrup is easy to make at home. 

            1. Simply combine 6 oz blackberries, 1 cup white sugar and 1 cup of water in a small saucepan over medium heat on the stove. 
            2. Stir to dissolve sugar. 
            3. Bring liquid to a low boil and then turn heat to low. Press down on blackberries so that they release their juice. Let syrup simmer for 5 minutes. 
            4. Remove from heat and let cool.
            5. Remove blackberries from the syrup. Store refrigerated in an airtight container. 

            Can I make Blackberry Sangria using white wine?

            Yes, you can make Blackberry Sangria using a white wine. This white sangria will be a refreshing drink with a softer flavor than the red version! Keep in mind, the blackberry simple syrup and blackberry brandy will darken the color of sangria. Using white wine will make this a lighter cocktail. 

            Can I make sangria ahead of time?

            Yes, you can make sangria ahead of time. Combine all liquid ingredients and refrigerate. For best results, add the fresh fruit a few hours before you plan to serve the sangria. When fruit is kept in the sangria for long periods of time (overnight), it can become mealy and withered. 

            What red wine is best in sangria?

            ​The best red wine for sangria is one that you love! I like to use a cabernet sauvignon. 

            How should I serve this sangria?

            ​Serve this sangria chilled over ice. Use a fun glass such as a mason jar or a stemless wine glass. Place blackberries on a skewer on top of the glass and fruit slices on the ice. Presentation is a everything with this delicious cocktail. 

            Looking for other simple, large batch cocktails? Try one of these recipes:

            Pairing

            These are my favorite snacks to pair with sangria:

            A refreshing glass of Blackberry Sangria garnished with blackberries and orange slices.
            Print Recipe

            Easy Blackberry Sangria (Copycat Carrabba’s Recipe)

            Impress your guests with this Easy Blackberry Sangria! This Carrabba's copycat recipe is the perfect summer drink to elevate happy hour! 
            Prep Time5 minutes
            Cook Time1 hour
            Total Time1 hour 5 minutes
            Course: cocktail
            Cuisine: American
            Servings: 4
            Calories: 471kcal
            Author: Lynne Kenton

            Equipment

            • Large Pitcher
            • Large Spoon

            Ingredients

            • 1 bottle Italian Red Wine
            • 1 cup Blackberry Brandy
            • 1/2 cup Blackberry Simple Syrup
            • 1 cup Cranberry Juice
            • 1 Lemon sliced
            • 1 Orange sliced
            • 1 cup Blackberries
            • Lemon Slices, Orange Slices, Blackberries to garnish

            Instructions

            • Add red wine, blackberry brandy, blackberry simple syrup and cranberry juice to a large pitcher.
            • Stir to combine liquid ingredients.
            • Add blackberries, orange slices and lemon slices. Refrigerate for an hour.
            • Serve chilled sangria over ice with fresh fruit as a garish.

            Nutrition

            Serving: 4g | Calories: 471kcal | Carbohydrates: 51g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.04g | Sodium: 34mg | Potassium: 433mg | Fiber: 3g | Sugar: 44g | Vitamin A: 183IU | Vitamin C: 31mg | Calcium: 49mg | Iron: 3mg

            Easy and Fresh Green Beans Side Dish (for a crowd)

            by 2 Comments

            Easy and Fresh Green Beans are a perfect side dish to feed a crowd! This simple recipe uses fresh beans not canned beans and is cooked on the stove for a delicious vegetable side dish. 

            Easy green beans that will feed a crowd topped with cherry tomatoes and bacon.

            Green beans are a family favorite. They appear on the dinner table at all major holidays. The problem is that most times we have green bean casserole. These beans are mushy, come from a can, are drenched in creamy soups, brown sugar or cheese. I was inspired to make this fresh green bean side dish as a healthy option that also highlights the freshness of the green bean. 

            Hosting can be hard! If you need another recipe that is a crowd pleaser, try Pineapple Baked Beans. These baked beans are so flavorful and use a variety of beans. They are the perfect side dish for summer barbeques. You can also never go wrong with pasta salad, especially a pasta salad that uses the best of summer produce! Try this Roasted Tomato and Corn Pasta Salad for an easy pasta that goes well at any gathering. 

            Jump to:

            Why You’ll Love This Recipe

            • In less than 20 minutes, you can make a fresh side dish that is simple and healthy. 
            • These green beans have a crunch as opposed to canned green beans. 
            • You can taste the mildly sweet freshness of the beans. 
            • This fresh green bean recipe cooks on the stovetop saving valuable oven space. 

            Ingredients

            These basic ingredients can be found at your local grocery store.

            Easy green bean ingredients including: white onion, garlic cloves, bacon, lemon, cherry tomatoes, green beans, butter and salt.

            • Fresh green beans are used to keep this recipe as fresh as possible. 
            • The beans, white onions and garlic are cooked in salted butter. 
            • Lemon juice and cherry tomatoes add extra color and flavor pops in this recipe. 
            • Salt, black pepper and red pepper flakes season the beans. 
            • Don’t forget about the bacon! Cooked bacon gives the green beans some extra crunch with a salty flavor. 

            See below recipe card for exact measurements.

            Substitutions and Variations

            • For a healthier option, substitute some or all of the butter with Extra Virgin Olive Oil. 
            • Substitute the white onion with a sweet yellow onion. 
            • Adjust the amount of onion and garlic to your taste preferences. For more garlickly green beans, add extra garlic cloves! 
            • Substitute garlic cloves with garlic powder. 
            • Use bacon bits in place of fresh bacon. Or, eliminate the bacon all together to keep this a vegetarian side dish. 

            Step by Step Instructions

            Blanching green beans in a large pot.

            Step 1: Begin by blanching the green beans. Bring a large pot of water to a boil. Add green beans and cook for 2 minutes. 

            Green beans in an ice bath.

            Step 2: Remove green beans from water and immediately transfer to a bowl of ice to stop the cooking process. 

            Green beans sauting in butter with onions and garlic.

            Step 3: Add butter to a large sauté pan over medium heat. When butter is melted, add green beans, white onions and garlic. Season with salt, pepper and red chili flakes. Cook for 5-10 minutes stirring often. 

            Cherry tomatoes cooking with green beans.

            Step 4: Turn heat down to medium low. Add cherry tomatoes, lemon juice and chopped, crispy bacon. Stir together until tomatoes begin to wither about 2-3 minutes. Serve green beans warm with a little butter and lemon zest.

            Storage

            Refrigerate any leftover green beans in an airtight container. Green beans can be reheated in the microwave or on the stove top. Leftover green beans can also be used in a salad or a stir fry. 

            Top tip

            Stay close to the green beans as they are cooking on the stove top. Cooking times can vary. Cook until the onions are soft and the green beans remain crunchy. Be sure to give the green beans a good stir throughout the cooking process. 

            FAQ

            How can I make these green beans ahead of time?

            Take these steps in order to prepare green beans ahead of time: 
            1. Blanch green beans.
            2. After the ice bath, dry green beans with paper towels and refrigerate. 
            3. Chop the onions, garlic and bacon. Store in refrigerator.
            Follow the instructions beginning when at the sauté point. This is the best way to prepare the green beans ahead of time and is especially helpful when cooking for a crowd! 

            Why do I need to blanche the green beans first?

            Blanching the green beans before sautéing allows the green beans to cook from the inside out. It makes the green beans crispy and is a great way to bring out the bright green color. Be sure to not skip on the ice bath after blanching. This stops the cooking process and keeps the green beans crunchy.


            What is the difference between regular green beans and French green beans? 

            French green beans, also known as haricot verts, are thinner than regular green beans. These tender green beans are slightly more expensive than regular green beans. 

            How can I use leftover green beans?

            Use leftover green beans in a green bean salad or a stir fry. These beans could also be added to a quiche for a healthy breakfast. 

            Looking for other recipes like this? Try these:

            Pairing

            These are my favorite dishes to serve with green beans:

            A saute pan full of cooked, bright green beans with cherry tomatoes and topped with bacon.
            Print Recipe
            5 from 1 vote

            Easy and Fresh Green Beans Side Dish (for a crowd)

            Easy and Fresh Green Beans are a perfect side dish to feed a crowd! This simple recipe uses fresh beans not canned beans and is cooked on the stove for a delicious vegetable side dish. 
            Prep Time5 minutes
            Cook Time10 minutes
            Total Time15 minutes
            Course: Side Dish
            Cuisine: American
            Servings: 6
            Calories: 98kcal
            Author: Lynne Kenton

            Equipment

            • Large Pot
            • Large Bowl
            • Saute Pan

            Ingredients

            • 1 lbs Fresh Green Beans ends trimmed
            • 2 tbsp Salted Butter
            • 1/2 White Onion Sliced
            • 2 Garlic Cloves Minced
            • Salt and Black Pepper
            • Red Pepper Flakes
            • 1/2 Juiced Lemon
            • 2 Slices of Bacon Cooked
            • 1 cup Cherry Tomatoes Halved
            • Ice Cubes for blanching

            Instructions

            • Bring a large pot of salted water to a roaring boil.
            • Add green beans and let boil for 2 minutes. Immediately, remove green beans and place green beans in iced water.
            • Add butter to a sauté pan over medium heat. Add the onion, garlic and green beans. Season with salt and pepper. Cook for 5-10 minutes until the onions are soft.
            • Add lemon juice, red pepper flakes and chopped bacon. Serve warm.

            Nutrition

            Serving: 6g | Calories: 98kcal | Carbohydrates: 8g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 57mg | Potassium: 249mg | Fiber: 2g | Sugar: 4g | Vitamin A: 763IU | Vitamin C: 17mg | Calcium: 36mg | Iron: 1mg

            Blueberry Chai Coffee Ice Cream Float (Cold Brew Recipe)

            by Leave a Comment

            A Blueberry Chai Coffee Ice Cream Float is a coffee dessert recipe that uses cold brew coffee to make a delicious treat! Homemade Blueberry Chai Simple Syrup is combined with your favorite milk, cold brew coffee and topped with a generous scoop of ice cream. This caffeinated dessert is perfect for hot summer days. 

            A coffee ice cream float with chai tea bags and espresso beans.

            I am always looking for different ways to enjoy coffee. As a mom of two little ones, I need the caffeine, plus, I enjoy the variety of coffee. For this Coffee Ice Cream Float Recipe, I decided to combine two of my favorite foods, coffee and ice cream, for my new favorite treat. This drink is perfect for a hot day or when you need to add some caffeine to your dessert. 

            If coffee dessert is your thing, try this Butter Pecan Coffee Milkshake. This milkshake is made by combining cold brew coffee, sweet ice cream and milk for a sweet on the go treat! For another cold brew recipe, try this Kentucky Coffee with Maple Simple Syrup. This alcoholic coffee cocktail is slightly sweet and oh so refreshing. 

            Jump to:

            Why You’ll Love This Recipe

            • It combines dessert with caffeine, do I need to say more?! 
            • The Blueberry Chai Simple Syrup makes about a cup of syrup. The extra syrup can be used on pancakes or waffles, to sweeten coffee or cocktails or even to marinade meats. 
            • It is so unique! This coffee recipe is so different from traditional, plain jane coffee. Switch up your routine and try a cold brew float! 
            • The float uses basic ingredients that are probably already in your pantry. 

            Recipe Ingredients

            Blueberry Chai Coffee Ice Cream Float Ingredients including brown sugar, white sugar, milk and cold brew coffee.
            • Cold Brew Coffee gives the float its coffee flavor. For this recipe, I use Coffee Rendezbrew’s Bethany Beach Roast. This roast has flavors of sweet cream and blueberries that pair perfectly with the vanilla ice cream and the Blueberry Chai Simple Syrup. Use a coffee that you enjoy! 
            • Milk is combined with the Blueberry Chai Simple Syrup to make the creamy drink base. 
            • Adding ice cream levels up this coffee drink to an ice cream float! 

            Blueberry Chai Simple Syrup Ingredients 

            • Fresh or Frozen Blueberries are used to add sweetness to the simple syrup. 
            • Chai Tea Bags give the simple syrup a warm, nutty flavor. 
            • White and Brown Sugar create the sweet syrup when dissolved and simmered. 

            See the recipe card for a full list of ingredients and measurements. 

            Substitutions and Variations

            • Substitute the cold brew coffee with a shot of espresso, strongly brewed coffee, leftover cold coffee or instant coffee. Whatever coffee you use in the float, make sure that the coffee is either cold or cooled to room temperature. 
            • Use a milk that you enjoy! This recipe was tested with whole milk. Try using almond milk or coconut milk for non-dairy options. 
            • Be adventurous with your ice cream choice! For a richer float, use chocolate ice cream, or, for more coffee flavor, try a coffee flavored ice cream. Hazelnut, Almond or Butter Pecan would all taste great with the coffee float! There are so many unique ice cream flavors that will enhance a coffee float. 
            • Instead of using regular ice cubes, use coffee ice cubes. Simply freeze any leftover hot coffee in ice cube trays and use in place of ice cubes. This is a great way to reduce waste and to keep your iced coffee from becoming watered down. 

            Step by Step Instructions

            Stirring together milk and Blueberry Chai Simple Syrup with a straw.

            Step 1: In the bottom of a tall glass, stir together the milk and the Blueberry Chai Simple Syrup. Add ice to the glass.

            Pouring cold brew coffee over top of milk, syrup and ice.

            Step 2: Pour cold brew coffee over top the ice and milk mixture.

            Drizzling Blueberry Chai Simple Syrup on top of an ice cream float.

            Step 3: Top with a generous scoop of vanilla ice cream. Drizzle with extra Blueberry Chai Simple Syrup.

            How To Make Blueberry Chai Simple Syrup

            1. Add blueberries, chai tea bags, white sugar, brown sugar and water to a small pot over medium heat. 
            2. Stir to dissolve the sugars. 
            3. Let mixture simmer for 5 minutes. 
            4. Remove from the heat and let syrup thicken and cool. 
            5. Discard tea bags and blueberries. Store refrigerated in an airtight container. 

            Top tip

            If not using cold brew coffee, be sure to make sure that the coffee is cooled to room temperature or chilled. If you use hot coffee in this ice cream float, the ice cream will quickly melt.

            FAQ

            How can I make cold brew coffee?

            You can easily make your own cold brew coffee at home by combining ground coffee with water and refrigerating over night. In the morning, strain coffee granules from the coffee using a fine mesh sieve. For every 1 cup of water, I use 1/4 cup ground coffee. For example, if you have a 3 cup jar, combine 3/4 cup coffee grounds with the water. 

            What toppings can I use on my iced coffee float?

            Use fresh blueberries, chocolate sauce or caramel sauce to enrich the flavor of your iced coffee float! 

            Can I mix coffee and ice cream?

            Yes, you can mix coffee and ice cream for the creamiest and sweetest flavor! Mixing ice cream into your coffee will keep your coffee cool and eliminate the need for coffee creamer. You get your sweet cream from the ice cream! 

            Looking for other unique coffee recipes? Try these:

            Pairing

            These are my favorite snacks to pair with an ice cream float:

            Coffee Ice Cream Float showing three distinct layers: the blueberry milk layer, the cold brew layer and the ice cream layer.
            Print Recipe

            Blueberry Chai Coffee Ice Cream Float (Cold Brew Recipe)

            A Blueberry Chai Coffee Ice Cream Float is a coffee dessert recipe that uses cold brew coffee to make a delicious treat! Homemade Blueberry Chai Simple Syrup is combined with your favorite milk, cold brew coffee and topped with a generous scoop of ice cream. This caffeinated dessert is perfect for hot summer days. 
            Prep Time5 minutes
            Total Time5 minutes
            Course: coffee
            Cuisine: American
            Servings: 1
            Calories: 79kcal
            Author: Lynne Kenton

            Equipment

            • Tall Glass
            • Ice Cream Scoop

            Ingredients

            • 2 oz Cold Brew Coffee
            • 6 oz Milk of Choice
            • 1 oz Blueberry Chai Simple Syrup
            • 1 Vanilla Ice Cream Scoop

            Blueberry Chai Simple Syrup

            • 1 cup Water
            • 1/2 cup Blueberries Fresh or Frozen
            • 1/2 cup Brown Sugar
            • 1/4 cup White Sugar
            • 2 Chai Tea Bags

            Instructions

            • In the bottom of a large glass, stir together the milk and the Blueberry Chai Simple Syrup. Add ice to the glass.
            • Pour cold brew coffee over top of ice.
            • Top with scoop of ice cream. Drizzle additional Blueberry Chai Simple Syrup over ice cream. Enjoy!

            Blueberry Chai Simple Syrup

            • Add blueberries, chai tea bags, white sugar, brown sugar and water to a small pot over medium heat. 
            • Stir to dissolve sugars.
            • Let mixture simmer for 5 minutes. Remove from heat and allow to cool.
            • Discard blueberries and tea bags. Store in an airtight container.

            Nutrition

            Serving: 1g | Calories: 79kcal | Carbohydrates: 21g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Cholesterol: 0.4mg | Sodium: 18mg | Potassium: 48mg | Fiber: 0.01g | Sugar: 21g | Vitamin A: 4IU | Vitamin C: 0.01mg | Calcium: 6mg | Iron: 1mg

            Classic Irish Cream Breve (Easy Coffee Recipe)

            by Leave a Comment

            Classic Irish Cream Breve (Easy Coffee Recipe)​ is a thick, velvety espresso based coffee drink combined with Irish Cream. This creamy coffee drink is perfect for St. Patrick’s Day or any time that you’re craving a decadent breve coffee at home. 

            An Irish Cream Breve with four leaf clovers and coffee beans.

            Undeniably, Irish Coffee is at its most popular in March when Saint Patrick’s Day comes around. However, there are more options than a traditional alcoholic Irish Coffee this time of year. I was inspired to make this Irish Cream Breve as a non-alcoholic Irish Coffee option that feels just as festive and decadent as an alcoholic Irish Coffee. 

            Since having children, I have enjoyed making my morning coffee drinks something special and something to look forward to. This Iced Strawberry Mocha Macchiato Latte is as colorful as it is flavorful. If you are looking for a hot coffee, look no further than Easy Cookie Butter Latte. It is a mix of dessert and coffee and pairs perfectly with your favorite cookie! 

            Jump to:

            Why You’ll Love This Recipe

            • This breve is non-alcoholic. Celebrate St. Patrick’s Day without the booze by sipping on this Irish Cream Breve. 
            • You can make this breve in less than 5 minutes. 
            • If you use store-bought Irish Simple Syrup, this recipe only requires 3 ingredients.

            What is a Breve?

            A breve is a coffee drink that mixes equal parts espresso with steamed half and half. The result is a thick, creamy beverage. 

            How large is a Breve?

            ​Traditionally, a breve is a small drink that is only around 4 ounces. However, Dutch Brothers has made the Breve Latte popular with its Dutch Bros Kicker Recipe. This is an Americanized Breve that is much larger than the traditional coffee drink. 

            How does a Breve differ from a latte?

            A breve and a latte use different milk bases. The main difference is that a breve uses steamed half and half while a latte uses steamed milk. A breve uses equal parts espresso and half and half (normally 1 to 2 ounces of each ingredient). A latte normally uses 2 ounces of espresso and 6 ounces of steamed milk. A breve tastes richer than a latte due to the half and half. The breve also has a thicker and foamier layer on top due to the high fat content. 

            Ingredients

            Coffee enthusiasts rejoice! You can make this coffee shop drink at home with a few simple ingredients from your local grocery store: 

            Irish Cream Breve ingredients including half and half, espresso and Irish Cream Syrup.
            • The base of this drink is rich espresso. 
            • Half & Half ​is the used as the milk layer. 
            • Irish Cream Syrup ​is used to sweeten the coffee and give it an Irish cream taste. 

            ​See the below recipe card for the exact measurements. 

            Substitutions

            • ​Substitute the espresso with the following:
              • Cold Brew Coffee
              • Strongly Brewed Coffee
              • Use your French Press to make strongly brewed coffee similar to espresso.  
              • Use store-bought espresso. Coffee companies like Starbucks have begun making espresso that can be purchased in the refrigerated section of most grocery stores. 
            • Make your own Half & Half by combining equal parts heavy cream and whole milk. Whisk to combine. 

            Variations

            1. Make a boozy breve by adding Irish Cream Liqueur or Irish Whiskey to the drink. Keep in mind, adding these liqueurs will add sugar to your drink so you can eliminate or reduce the amount of Irish Cream Syrup in the recipe. 
            2. Make your breve using dairy-free milk. While your coffee will not be as velvety as a breve, you can still achieve the nutty Irish Cream coffee drink flavor. Use Oat Milk for the smoothest dairy-free milk substitute. 
            3. Make your breve lighter by combining half cream and half any other type of light milk such as Almond Milk or Skim Milk. Because this will have less fat content, the milk will be less thick and foamy as a traditional breve, however, you will save on the calories. 

            Instructions

            ​Follow these simple instructions to make a breve. 

            Adding Irish Cream Syrup to a coffee cup.

            Step 1: Add Irish Cream Syrup to coffee cup.

            Espresso and Irish Cream Syrup in a coffee cup.

            Step 2: ​Pour hot espresso over top of syrup. 

            Pouring steamed half and half over top of espresso.

            Step 3: ​Pour steamed espresso over top of espresso. 

            Topping a breve with foamed milk.

            Step 4: ​Spoon foam on top of half and half layer. 

            Equipment

            • Espresso Machine ​If you do not have an espresso maker, use a moka pot, French press or coffee maker. 
            • Steam Wand. Alternatively, heat half and half over the stove or in the microwave. Be careful not to let the half and half burn. 
            • Handheld Frother. ​You can also whisk the milk or vigorously shake the milk in a mason jar to get a foamy effect. 

            Can I make a Breve without an espresso machine?

            Most people think that you have to have an espresso machine to make fancy coffee drinks at home. You can still make a delicious drink without an espresso machine! Try one of these options: 

            1. Use your coffee pot to make strong brewed coffee. To make your coffee strong, add some extra grounds to the coffee filter. Choose the ‘Bold’ setting on your coffee pot. 
            2. Make cold brew coffee! Cold brew has a very smooth flavor and is strongly caffeinated similar to espresso. 
            3. Use a moka pot! A moka pot is a stovetop espresso maker that makes strong coffee similar to espresso. The moka pot is an easy and inexpensive alternative to an espresso machine. Here is the Moka Pot that I like to use.
            4. Use a french press to make a concentrated coffee. To make the coffee similar to espresso, finely grind the coffee beans and use more coffee grounds in the press than you would when making traditional french press coffee. 

            Storage

            A breve is best served hot. I do not recommend storing the breve as the milk foam will mix with the coffee. If you make homemade Irish Cream Syrup, store in the refrigerator.

            Top tip

            Personalize your coffee! The best part of making coffee drinks at home is the ability to tweak the recipe so that it is perfect for you. Experiment with the amount of espresso and sweetener. Use a different milk combination. There are so many different ways to make a delicious beverage! 

            FAQ

            What kind of Irish Cream should I use?

            You can buy Irish Cream Syrup online or at stores like HomeGoods, Home Sense and high end grocery stores. I like the Torani brand and Monin. You can also make your own Irish Cream Syrup by combining water, brown sugar, cocoa powder, vanilla syrup and almond extract together. There are many recipes on the internet for homemade Irish Cream Syrup.

            What does Irish Cream Syrup taste like?

            Irish Cream Syrup has a unique flavor with hints of chocolate, vanilla and hazelnut. Irish Cream Syrup tastes similar to Irish Cream Liqueur such as Bailey’s Irish Cream only without the alcohol content. 

            What is an Irish Cream Breve?

            An Irish Cream Breve is a coffee drink that combines shots of espresso, steamed half and half and Irish Cream Syrup. 

            Can you make an Iced Irish Cream Breve?

            Yes, you can make an Iced Irish Cream Breve! Simply, put ice cubes in a tall glass and mix with cold espresso or cold brew coffee. Do not steam the half and half. Mix together all ingredients and serve over ice. Use cold foam in place of the steamed milk foam. 

            What does Breve mean at Dutch Bros?

            A breve at Dutch Bros is a popular drink known as the ‘Kicker Drink.’ It is a mix of steamed half and half, espresso shots and their own Irish Cream Syrup. They also have specialty drinks that show up on their holiday menu each year such as the Shamrock Kicker that is a breve topped with gold sprinkles and a cold foam top. Don’t forget about their 9-1-1 drink. This top-ordered drink is an Irish Cream Breve that has 6 shots of espresso! 

            Looking for more coffee recipes?! Try one of these delicious drinks:

            Pairing

            These are my favorite dishes to serve with coffee:

            An Irish Cream Breve with four leaf clovers and coffee beans.
            Print Recipe

            Classic Irish Cream Breve (Easy Coffee Recipe)

            Classic Irish Cream Breve (Easy Coffee Recipe)​ is a thick, velvety espresso based coffee drink combined with Irish Cream. This creamy coffee drink is perfect for St. Patrick's Day or any time that you're craving a decadent breve coffee at home. 
            Cook Time5 minutes
            Total Time5 minutes
            Course: coffee, Drinks
            Cuisine: American
            Servings: 1
            Calories: 104kcal
            Author: Lynne Kenton

            Equipment

            • Espresso Maker, Moka Pot or Coffee Pot
            • Steam Wand/Handheld Frother

            Ingredients

            • 2 ounces Espresso Hot or Cold
            • 2 ounces Half & Half
            • 1/2 – 1 tablespoon Irish Cream Syrup

            Instructions

            • Add Irish Cream Syrup to the bottom of a coffee cup. Pour hot espresso over top of syrup.
            • Using a handheld steamer, steam half and half until double in size. Pour over top of espresso.
            • Spoon remaining foam on top of steamed milk. Enjoy!

            Nutrition

            Serving: 1g | Calories: 104kcal | Carbohydrates: 5g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 20mg | Sodium: 43mg | Potassium: 140mg | Sugar: 4g | Vitamin A: 201IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 0.1mg

            Naked Air Fryer Chicken Tenders (Tysons Chicken) 

            by Leave a Comment

            Try these Naked Air Fryer Chicken Tenders (Tysons Chicken) Recipe. Make the most flavorful and juiciest chicken using frozen chicken tenders. 

            The air fryer has become a part of my everyday cooking. I didn’t know how much I needed it until I had one. I love how simple it is to use, how quickly it cooks food and how the food becomes crispy without adding the calories of a deep fryer. It is a great option when you don’t have a lot of time to cook. 

            A tray of juicy chicken tenders after cooking in the air fryer.

            Meal prepping has also become second nature to me. When I am in a pinch, this Air Fryer Chicken Tender Recipe is always a winner. I use Tyson Chicken Tenders and simply season the frozen chicken, toss in the air fryer and you have a healthy meal. The white meat chicken is perfect to use for an easy meal on top of salads or in wraps. 

            For more air fryer recipes, try these Air Fryer Parmesan Bread Bites! They taste just like Domino’s Pizza Parmesan Bread Bites just healthier and made at home for a fraction of the cost. Or, try these Air Fryer Potato Wedges. These potato wedges are seasoned with chives, garlic and onion powder to make an easy side dish that tastes like the Buffalo Wild Wing’s version. Air frying is sure to be your favorite cooking method! 

            Jump to:

            Why You’ll Love This Recipe

            • Make dinner in less time! You can have dinner on the table in 20 minutes with this recipe.  
            • You can use whatever spices or marinade you have on hand to season the chicken.
            • You do not have to heat up your oven or your house to make these chicken tenders because they are made in the air fryer! 

            Ingredients

            These basic ingredients can all be found at your local grocery store!  

            Naked Chicken Tender ingredients including frozen chicken tenders, olive oil, onion powder, garlic powder, paprika and brown sugar.
            • Tysons Chicken Breast Tenderloins are the basis of this recipe. 
            • Garlic Powder, Onion Powder, Brown Sugar, Paprika and Black Pepper are used to season the frozen chicken. 
            • The tenders are brushed with Extra Virgin Olive Oil for the seasoning to adhere. 

            See the below recipe card for exact ingredients and measurements. 

            Substitutions and Variations

            • You can use Tyson Southern Style Chicken Tenderloins in the air fryer. These chicken tenders are coated to make a crispy outside and taste similar to the deep fried chicken tenders you would get at a fast food restaurant. To make these, omit the seasoning and cook in the air fryer at 400 degrees Fahrenheit for 15 minutes. 
            • Use your favorite barbeque sauce or salad dressing to marinate the chicken. 
            • Mix up the seasonings! For extra heat, add some cayenne pepper. Use Old Bay to make these ‘Chesapeake Chicken Tenders.’ 
            • If you do not have frozen chicken tenders, use raw chicken tenders or boneless skinless chicken breasts! Marinate the chicken and cook in the air fryer 400 degrees Fahrenheit for 10 minutes flipping the chicken over after 5 minutes of cooking time. Note, if you are using thick chicken breasts, slice in half. Cook time will need to be adjusted depending on the thickness. 

            Equipment

            To make these naked chicken tenders, you will need this equipment: 

            • An Air Fryer. I use the Power XL 7 Quart Air Fryer. Find it on Amazon! 
            • Grill Brush: Optional. If you do not have a brush, you can use an olive oil spray on the chicken or drizzle the olive oil and spread with a spoon. 

            How to Make Naked Chicken Tenders

            Step 1: Begin by preheating the air fryer to 370 degrees Fahrenheit.

            Frozen chicken tenders sprayed with olive oil and seasonings.

            Step 2: Spray or brush both sides of tenders with Extra Virgin Olive Oil. Season both sides of chicken with garlic powder, onion powder, brown sugar, paprika and black pepper.

            Frozen chicken tenders in air fryer basket.

            Step 3: Spray the air fryer basket with cooking spray. Place the frozen chicken tenders in a single layer inside the basket. Cook for 7 minutes. Flip chicken over. Cook for an additional 6 minutes until chicken is cooked through.

            Cooked chicken tenders in the air fryer basket.

            Step 4: Remove chicken tenders from air fryer when chicken is golden brown and the inside of the chicken reaches 165 degrees Fahrenheit.

            Hand dipping a Tysons Chicken Tender into sauce.

            Step 5: Serve chicken with your favorite dipping sauces!

            Expert Tips

            • Don’t forget to spray the air fryer basket before placing chicken tenders inside. Spraying the basket will prevent the tenders from sticking. 
            • Don’t overcrowd the air fryer. If you overcrowd the basket, the tenders will start to steam and not get a crispy outside. 
            • Experiment with different seasonings and and your favorite sauce. These Tyson’s Chicken Tenders do not have to be boring! 
            White meat chicken tender on tray with dipping sauces.

            FAQ

            How long do you cook frozen chicken tenders in the air fryer?

            Cook frozen chicken tenders (such as Tyson’s Chicken Breast Tenderloins) in the air fryer at 370 degrees Fahrenheit for 13 minutes. Flip the chicken tenders over after 7 minutes of cooking. If the tenders are not cooked through, add a few minutes to your cook time. The thickness of the chicken tenderloins can alter the cook time. 

            What is the best way to cook frozen chicken tenders in the air fryer?

            The best way to cook frozen chicken tenders in the air fryer is to coat them in Olive Oil and then season with your favorite seasonings. You can also brush the tenders with bbq sauce or your favorite dressing. Air fry the chicken according to recipe instructions!

            Why are my chicken tenders soggy after cooking in the air fryer?

            Chicken tenders can be soggy if the air fryer does not fully preheat before placing the tenders into the fryer. They also can be soggy if the air fryer basket is too crowded and the hot air causes the food to steam. Be sure to let the air fryer preheat for at least three minutes before adding the chicken tenders. Allow for room around the chicken in order for the chicken to properly cook. 

            How many chicken tenders should I air fry at once?

            ​The number of chicken tenders that you should cook at once depends on the size of your air fryer and the size of the chicken. I have a 7 qt air fryer and I can fit 4-5 chicken tenders in my air fryer basket. 

            Looking for more air fryer ideas? Try one of these recipes!

            Pairing

            These are my favorite dishes to serve with [this recipe]:

            Tray of air fryer chicken tenders with sauces.
            Print Recipe

            Naked Air Fryer Chicken Tenders (Tysons Chicken Recipe)

            Try these Naked Air Fryer Chicken Tenders (Tysons Chicken) Recipe. Make the most flavorful and juiciest chicken using frozen chicken tenders. 
            Prep Time5 minutes
            Cook Time13 minutes
            Total Time18 minutes
            Course: Main Course
            Cuisine: American
            Servings: 4
            Calories: 198kcal
            Author: Lynne Kenton

            Equipment

            • Air Fryer
            • Grill Brush

            Ingredients

            • 1 pound Frozen Chicken Breast Tenders
            • 2 tablespoons Extra Virgin Olive Oil
            • 1 teaspoon Garlic Powder
            • 1 teaspoon Onion Powder
            • 1/2 teaspoon Paprika
            • 1/2 teaspoon Brown Sugar
            • 1/4 teaspoon Black Pepper
            • Cooking Spray

            Instructions

            • Preheat air fryer to 370 degrees Farenheit for 3 minutes.
            • While the air fryer is preheating, brush frozen or spray chicken tenders with Extra Virgin Olive Oil on both sides.
            • Sprinkle both sides with the garlic powder, onion powder, paprika, brown sugar and black pepper.
            • Spray air fryer basket with cooking spray.
            • Cook for 7 minutes. Flip chicken tenders over and cook for an additional 6 minutes until chicken is cooked through.
            • Serve with your favorite dipping sauces.

            Nutrition

            Serving: 4g | Calories: 198kcal | Carbohydrates: 2g | Protein: 24g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 278mg | Potassium: 440mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 157IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg

            Air Fryer Parmesan Bread Bites (Copycat Domino’s)

            by Leave a Comment

            Try these Air Fryer Parmesan Bread Bites (Copycat Domino’s)! These bite-sized pieces of dough are cooked in butter and tossed with salty parmesan cheese for the perfect appetizer. 

            I had these Parmesan Bread Bites from Domino’s recently as a game day snack and could not stop eating them. I knew that I needed to make a copycat recipe at home but they had to be healthier than the original recipe from Domino’s Pizza. I decided to cook them in the air fryer with significantly less butter and oil than Domino’s uses. The final recipe ended with the most perfect fluffy bite. I can’t wait for you to try them as a main course or a quick snack. 

            I have recently been on an air fryer kick. I love how the air fryer can make normally very unhealthy foods a little lighter and I love the crispiness that the air fryer gives to basic foods. A perfect example are these Air Fryer Potato Wedges. These potato wedges are reminiscent of the popular Buffalo Wild Wings side dish but healthier and simple to make at home. This Roasted Indian Cauliflower is also made in the air fryer. It packs a ton of flavor thanks to the spices and comes out nice and crispy for an easy appetizer or side dish. 

            Jump to:

            Why You’ll Love This Recipe

            • This recipe uses just 5 ingredients all of which can be found at your local grocery store! 
            • These parmesan bites can be made in less than 10 minutes! 
            • Because they are made in the air fryer, they are much healthier thank the Domino’s Parmesan Bread Bites. 

            Recipe Ingredients

            Parmesan Bread Bite ingredients including pizza dough, parmesan cheese, butter, salt, garlic powder and marinara sauce.
            • Pizza Dough: Pizza dough is used as the base for dough bites. You can make your own homemade pizza dough, use store-bought pizza dough or even buy canned Pillsbury Pizza Dough. 
            • Salted Butter: The salted butter coats the dough bites to allow them to crisp in the air fryer and give them a salty, sweet taste. 
            • Garlic Powder and Salt are mixed with the melted butter to coat the dough. 
            • Parmesan Cheese sticks to the cooked pizza dough to create the ultimate parmesan bite! 

            See the below printable recipe card for the exact measurements. 

            Substitutions and Variations

            • Mix some Italian Seasoning, Fresh Herbs or Red Pepper Flakes with the garlic and butter for extra flavor. 
            • Add some Mozzarella Cheese with the parmesan cheese for some extra cheesiness! 
            • Stuff pepperoni into the pizza dough before cooking to make Pepperoni Bread!  
            • For a healthier option, toss pizza dough in olive oil instead of butter. 
            • For less salt in this recipe, use unsalted butter. 

            Please note these substitutions and variations are ideas and have not been tested. If you test one of them, please let me know how they turned out in the comments below! 

            How to Make Air Fryer Parmesan Bites (Domino’s Copycat)

            Follow these simple steps to make this delicious recipe! 

            Rolled out pizza dough.

            Step 1: Roll pizza dough out into a rectangle (roughly 6 inches by 6 inches). 

            Pizza dough sliced into individual logs.

            Step 2: Using a pizza cutter, slice dough into 1 inch slices that are roughly the same length. 

            Dough rolled into balls.

            Step 3: Roll dough into bite size pieces and use a pastry brush to brush garlic butter on top of parmesan bites. Sprinkle with parmesan cheese. 

            Bread bites in the air fryer basket.

            Step 4: Place parmesan bites into air fryer basket in a single layer. Cook for 6 minutes at 375 degrees Fahrenheit until balls are a light golden brown. 

            For detailed instructions and ingredient measurements, please see recipe card below.

            Equipment

            • Air Fryer: Here is the one that I like! 
            • Grill brush or pastry brush
            • Pizza Cutter or Sharp Knife

            Expert Baking Tips

            Expert Baking Tips

            1. Be sure to preheat your air fryer before cooking the parmesan bites. I like to run my air fryer for 5 minutes before cooking.

            2. Spray air fryer basket with cooking spray before adding the parmesan bites to prevent them from sticking. 

            3. Do not roll the pizza dough too thin. It should be 1/8 of an inch thick. 

            4. If your pizza dough is sticking after it is rolled out, use a thin spatula to help lift the dough. 

            5. Keep the pizza dough chilled in the refrigerator until you are ready to roll it out. When the dough is at room temperature, it sticks more and is more difficult to work. 

            6. If dough begins to stick, toss some all purpose flour on your work surface. 

            FAQ

            What kind of parmesan cheese should I use on my bread bites?

            I like to use the jarred grated parmesan cheese in the green bottle. Kraft is a popular version and you can find many generics. I found that this type of parmesan cheese adhered better the dough ball than using freshly grated parmesan cheese. 

            What can I serve with my Parmesan Bread Bites?

            Parmesan Bread Bites can be served as a great appetizer to pizza night or as a side dish to an Italian dinner. I always like to serve mine with warm pizza sauce. 

            Can I reheat these bread bites?

            Yes, you can reheat parmesan bread bites by placing them in a preheated air fryer at 375 degrees Fahrenheit for 2 minutes. You can also reheat them in the toaster oven for a few minutes. The air fryer and the toaster oven are the best ways to reheat them and keep them crispy. Reheating in the microwave works, however, the parmesan bites will not be as crispy. 

            How should I store leftovers?

            Store leftover bread bites refrigerated in an airtight container for up to 3 days. 

            Looking for other recipes like this? Try these:

            Pairing

            These are my favorite main dishes to serve with fun appetizers:

            A platter of parmesan bread bites with pizza sauce.
            Print Recipe

            Air Fryer Parmesan Bread Bites (Copycat Domino’s)

            Try these Air Fryer Parmesan Bread Bites (Copycat Domino's)! These bite-sized pieces of dough are cooked in butter and tossed with salty parmesan cheese for the perfect appetizer. 
            Prep Time5 minutes
            Cook Time6 minutes
            Total Time11 minutes
            Course: Appetizer
            Cuisine: American
            Servings: 4
            Calories: 257kcal
            Author: Lynne Kenton

            Equipment

            • Pizza Cutter or Sharp Knife
            • Pastry Brush
            • Air Fryer

            Ingredients

            • 8 ounces Pizza Dough Half of a ball
            • 4 tablespoons Salted Butter melted
            • 1 teaspoon Garlic Powder
            • 1/2 teaspoon Salt
            • 3 tablespoons Parmesan Cheese
            • Marinara Sauce for serving
            • Cooking Spray

            Instructions

            • Preheat air fryer to 375 degrees Fahrenheit.
            • Roll pizza dough into a rectangle about 6 inches by 6 inches. Use a pizza cutter to slice dough into long strips. Roll strips into balls until about 1 inch thick.
            • Make garlic butter by combining melted butter, garlic powder and salt. Stir to combine.
            • Brush dough bites with 2 tablespoons of garlic butter. Sprinkle with 1 tablespoon of parmesan cheese.
            • Spray air fryer basket generously with cooking spray. Place dough bites in air fryer seam side down.
            • Cook in the air fryer for 6 minutes until golden brown.
            • Remove parmesan bites from the air fryer. Toss with remaining garlic butter and parmesan cheese. Serve with marinara sauce.

            Nutrition

            Serving: 4g | Calories: 257kcal | Carbohydrates: 28g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 33mg | Sodium: 763mg | Potassium: 16mg | Fiber: 1g | Sugar: 4g | Vitamin A: 379IU | Vitamin C: 0.01mg | Calcium: 49mg | Iron: 2mg

            Air Fryer Potato Wedges (Buffalo Wild Wings Copycat)

            by Leave a Comment

            These Air Fryer Potato Wedges (Buffalo Wild Wings Copycat) are the perfect appetizer for your next gathering. They are seasoned with pantry staple ingredients and tossed with heart healthy extra virgin olive oil. The best part is they come together quickly and are made in the air fryer! 

            A delicious snack of crispy potato wedges.

            If you have ever had Buffalo Wild Wings Potato Wedges, you know how flavorful and addicting they are. Thick cut potato wedges are fried to perfection for the ultimate burger accompaniment. But, in nutrition terms, are these potato wedges the best choice? Is there a healthier option? 

            The answer are these Air Fryer Potato Wedges! These thick cut French fries are coated in olive oil, homemade seasoning and cooked in the air fryer. 

            The air fryer is one of my favorite ways to cook. I love that you don’t have to heat up your whole house and everything cooks very quickly. Try this Roasted Indian Cauliflower! It is a simple air fryer recipe that packs the flavor! 

            Jump to:

            Why You’ll Love this Recipe

            • This recipe uses simple ingredients that you most likely have in your pantry. 
            • The potato wedges are made in the air fryer making them healthier than the Buffalo Wild Wings Potato Wedges Recipe. 
            • They have the same delicious taste as the Buffalo Wild Wings Restaurant recipe. 

            Ingredients

            You will need the following ingredients to make these cooked potato wedges:

            Air Fryer Potato Wedge Ingredients including Yukon Gold Potatoes, olive oil, dried chives, onion powder, garlic powder and salt.
            • Large Potatoes: Yukon Gold Potatoes taste best in this recipe.
            • Dried Chives, Garlic Powder, Onion Powder and Salt are used to season the potatoes and add flavor.
            • Extra Virgin Olive Oil coats the potatoes and helps them get crispy. 
            • Don’t forget your favorite dipping sauces! 

            See the below recipe card for the exact measurements. 

            Substitutions & Variations

            • Use Russet Potatoes ​or another type of waxy potatoes in this recipe. I have found that Russet Potatoes cook down more and tend to shrivel when cooked similar to some French fries. 
            • You could also use Sweet Potatoes to make delicious sweet potato wedges. 
            • Add shredded cheddar cheese, bacon bits, green onion and sour cream to make a loaded baked potato wedge. 

            Instructions

            Potato wedges tossed in olive oil.

            Step 1: Drizzle potato slices with Extra Virgin Olive Oil in a large bowl or plastic bag. 

            Potato wedges sprinkled with seasoning.

            Step 2: Season potatoes with dried chives, garlic powder, onion powder and salt. 

            Potato wedges tossed with seasoning and olive oil.

            Step 3: Using your hands or tongs, toss potatoes with oil and seasonings to evenly coat. 

            Potato wedges in an air fryer basket.

            ​Step 4: Add potatoes in a single layer to the air fryer basket. Cook at 400 degrees Fahrenheit for 10 minutes. Toss potatoes after 10 minutes and cook for 5 additional minutes until golden brown and crispy.

            Equipment

            ​Grab these items and get to cooking these delicious potato wedges!

            • Cutting Board
            • Sharp Knife 
            • Large Bowl 
            • Air Fryer: ​Here is the air fryer that I use and love! 

            Expert Air Fryer Tips

            1. ​Always preheat your air fryer basket for a few minutes before adding food to the basket. The air fryer must be at a high temperature when the food is added. 
            2. Do not overcrowd the air fryer basket. The potato wedges should not be touching or on top of one another. 
            3. Be sure to flip the potatoes after 10 minutes to ensure for even browning and crispiness of the potatoes. 

            FAQ

            Do I need to soak the potatoes before cooking them?

            No, you do not need to soak the potatoes. Soaking the potatoes will remove some of the starch allowing the potatoes to become crisper while cooking. I tested this recipe by soaking the potatoes for 30 minutes prior to cooking. There was not a noticeable difference between the soaked potatoes and the unsoaked potatoes. 

            Why are my potatoes soggy?

            Potato wedges can be soggy if you overcrowd the air fryer basket. Overcrowding the basket creates steam which will cause moisture in the basket and result in a soggy potato wedge. Leave room in between the potatoes and cook the wedges in batches. 

            Why are my potatoes sticking to the air fryer basket?

            The potato wedges can stick to the air fryer basket if you do not generously spray the basket with cooking spray or vegetable oil. Be sure to spray the basket prior to adding the potatoes. 

            How can I reheat potato wedges?

            You can reheat leftover potato wedges in the air fryer. Reheat them at 375 degrees Fahrenheit for 3-5 minutes until the potatoes are warm and crisp. Alternatively, reheat them in the oven on a greased baking sheet at the same temperature.

            What are the best sauces to serve with potato wedges?

            Serve potato wedges with buffalo sauce, ranch dressing, blue cheese dressing, ketchup and extra seasoning! 

            Why don’t my potato wedges taste exactly like Buffalo Wild Wings Potato Wedges?

             Buffalo Wild Wings deep fries their potato wedges in beef tallow (beef fat). These potato wedges are air fried in olive oil. This is a great way to reduce calories while still making a tasty snack! 

            What other seasonings can I use on my potato wedges?

            The chives, garlic and onion seasoning used on these potato wedges is reminiscent of the recipe that Buffalo Wild Wings uses. Change up this recipe and use your favorite seasonings. For a spicy kick, add some cayenne pepper or black pepper. Or, toss them in dried ranch seasoning. My favorite seasoning to use is Old Bay!

            Looking for other simple snack recipes? Try one of these!

            Pairing

            These are my favorite easy dinners to serve with potato wedges:

            Potato wedges standing in a basket with a tray of potato wedges.
            Print Recipe

            Air Fryer Potato Wedges (Buffalo Wild Wings Copycat)

            These Air Fryer Potato Wedges (Buffalo Wild Wings Copycat) are the perfect appetizer for your next gathering. They are seasoned with pantry staple ingredients and tossed with heart healthy extra virgin olive oil. The best part is they come together quickly and are made in the air fryer! 
            Prep Time5 minutes
            Cook Time15 minutes
            Total Time20 minutes
            Course: Side Dish
            Cuisine: American
            Servings: 4
            Calories: 238kcal
            Author: Lynne Kenton

            Equipment

            • Air Fryer

            Ingredients

            • 4 Large Potatoes sliced into wedges
            • 2 tablespoons Extra Virgin Olive Oil
            • 2 teaspoons Dried Chives
            • 1 teaspoon Onion Powder
            • 1 teaspoon Garlic Powder
            • 1/2 teaspoon Salt

            Instructions

            • Preheat air fryer to 400 degrees Fahrenheit.
            • Add Extra Virgin Olive Oil, Dried Chives, Onion Powder, Garlic Powder and Salt to a large bowl. Add potato wedges to the bowlnd toss to combine.
            • Spray the air fryer basket with cooking spray. Working in batches, place potato wedges in the basket. Cook for 10 minutes. Remove basket and flip potatoes. Cook for an additional 5 minutes until crispy.
            • Serve with your favorite dipping sauce.

            Nutrition

            Serving: 4g | Calories: 238kcal | Carbohydrates: 40g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 306mg | Potassium: 984mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1.687IU | Vitamin C: 58mg | Calcium: 48mg | Iron: 2mg

            Rosemary Grapefruit Tequila Spritzer Cocktail Recipe

            by Leave a Comment

            This Rosemary Grapefruit Tequila Spritzer is a tequila lovers dream and a happy hour hero! This tequila cocktail comes together quickly with just a little prep work! 

            A tequila spritzer garnished with rosemary.

            If you are anything like me, you are longing for warmer weather and longer days. I was inspired to make this tequila spritzer for a drink that tastes like a hot day yet only required ingredients that I can easily get during cold winter months. The bright pinkish orange color of grapefruit reminds me of summer, however, grapefruit season hits its peak during the winter months. Adding a Rosemary Simple Syrup to the drink gives the drink a woodsy flavor to balance out the bright citrus taste. 

            For another summer drink, try this refreshing Blood Orange Tea Sangria. Made with freshly brewed iced tea and topped with bubbly white wine, this will be your go to patio cocktail! This Blackberry Old Fashioned is my personal favorite cocktail and one that you can enjoy any time of year! 

            Jump to:

            Why You’ll Love this Recipe

            • You can make this recipe any time of year! There are no fancy ingredients or particularly seasonal ingredients required. 
            • Additionally, you can easily quadruple this recipe to make a large batch cocktail and serve in a large pitcher or punch bowl. 
            • Meanwhile, this recipe is easily adaptable and can be made into a mocktail! 

            Ingredients

            Tequila spritzer ingredients including rosemary simple syrup, club soda, grapefruit juice and tequila.
            • Grapefruit Juice ​is the star of this spritzer and gives the drink its sweet and sour flavor. 
            • The tequila adds a slightly sweet taste to the grapefruit tang. 
            • Rosemary Simple Syrup adds a little complexity to the cocktail. 
            • The club soda/soda water gives the drink a bubbly effect. 
            • Orange bitters add extra citrus.

            Exact measurements and quantities are listed below in the recipe card. 

            Substitutions

            • ​If you are not a tequila drinker, substitute the tequila with gin or vodka. 
            • Instead of using Rosemary Simple Syrup, use a regular simple syrup. Or, use triple sec for an alcoholic sweetener. 
            • Substitute the grapefruit juice with pineapple to make a pineapple tequila spritzer! 
            • You can also substitute the grapefruit juice for freshly squeezed cara cara oranges for a less acidic drink. 
            • The club soda can be replaced with a healthy splash of mineral water, tonic water or Sprite. 

            Mocktail Option

            Want to make this drink into a non-alcoholic mocktail? Simply, omit the tequila and use more grapefruit juice and club soda to your taste. I can promise you this mocktail is just as delicious and refreshing as the cocktail version. 

            Instructions

            Rimming a glass with coarse salt.

            ​Step 1: Rim the top of a cocktail glass with coarse salt (optional). 

            Adding ice cubes to a glass.

            Step 2: Fill the glass with a handful of ice cubes and set aside. 

            Pouring grapefruit juice into a cocktail shaker.

            Step 3: To a cocktail shaker, add the tequila, rosemary simple syrup, grapefruit juice and orange bitters. Shake for 30 seconds until the outside of the shaker becomes icy. 

            Pouring a tequila spritzer into a glass with cubes.

            Step 4: Pour the shaken cocktail over top of the ice.

            Topping a tequila spritzer with club soda.

            Step 5: Top with club soda.

            A tequila spritzer garnished with rosemary.

            Step 6: Finally, garnish with a rosemary sprig and grapefruit wedges.

            Top tip

            Make this into a large batch tequila cocktail! To a pitcher, add 2 cups tequila, 4 cups grapefruit juice, roughly 1/2 cup Rosemary Simple Syrup and 2 teaspoons of orange bitters. Stir to combine. Serve over ice and top with club soda. This tequila cocktail is a crowd pleaser!

            FAQ

            How do I make Rosemary Simple Syrup?

            Rosemary Simple Syrup is very easy to make and is the perfect addition to a good cocktail. Firstly, add one cup sugar, one cup water and a few rosemary sprigs to a small saucepan over medium heat. Stir together to dissolve the sugar. Then, bring to a simmer. Allow the mixture to simmer for 10 minutes. Remove from heat and let the syrup cool and thicken. Finally, store in an airtight container. 

            Can I prepare this Tequila Spritzer ahead of time?

            ​You can make this tequila spritzer recipe ahead of time and store in the refrigerator. Combine the grapefruit juice, Rosemary Simple Syrup, tequila and orange bitters in a large pitcher. Do not add the club soda. Store refrigerated for up to a week. Before serving, give the cocktail a good stir. Pour over ice and top with club soda. 

            What kind of tequila is best in a spritzer?

            ​Tequila Blanco (also known as silver tequila) goes best in a spritzer because of its smooth, bold flavor. Do not be afraid to try a Reposado in a spritzer. You want to taste the tequila so use a tequila that you enjoy. 

            Looking for other cocktail recipes like this? Try these:

            Pairing

            These are my favorite dishes to serve with cocktails:

            Rosemary Grapefruit Spritzer with grapefruit slices and rosemary sprigs.
            Print Recipe

            Rosemary Grapefruit Tequila Spritzer Cocktail Recipe

            This Rosemary Grapefruit Tequila Spritzer is a tequila lovers dream and a happy hour hero! This tequila cocktail comes together quickly with just a little prep work! 
            Prep Time5 minutes
            Total Time5 minutes
            Course: Drinks
            Cuisine: American
            Servings: 1
            Calories: 232kcal
            Author: Lynne Kenton

            Equipment

            • 1 Cocktail Shaker

            Ingredients

            • 2 oz Tequila
            • 4 ounces Grapefruit Juice
            • 1/2 – 1 ounce Rosemary Simple Syrup
            • 2 dashes Orange Bitters
            • Club Soda to top
            • Grapefruit Slices and Rosemary Sprig to garnish
            • Coarse Salt to rim glass

            Rosemary Simple Syrup

            • 1 cup White Sugar
            • 1 cup Water
            • 3 Rosemary Sprigs

            Instructions

            • Rim the top of a cocktail glass with coarse salt and add ice cubes.
            • To a cocktail shaker, add grapefruit juice, tequila, Rosemary Simple Syrup and orange bitters. Shake for 30 seconds until the outside of the shaker becomes cold and icy.
            • Pour cocktail mixture over top of ice. Top with club soda.
            • Finally garnish drink with grapefruit slices and rosemary sprig.

            Rosemary Simple Syrup

            • Add water, sugar and rosemary springs to a small saucepan over medium heat.
            • Stir together to dissolve sugar. Bring to a simmer.
            • Simmer for 10 minutes.
            • Remove from heat to allow the syrup to cool and thicken.
            • After cooling, store refrigerated in an airtight container.

            Nutrition

            Serving: 1g | Calories: 232kcal | Carbohydrates: 24g | Protein: 1g | Fat: 0.1g | Sodium: 10mg | Potassium: 193mg | Fiber: 0.1g | Sugar: 23g | Vitamin A: 8IU | Vitamin C: 31mg | Calcium: 11mg | Iron: 1mg

            Iced Strawberry Mocha Macchiato (Coffeeshop Copycat Recipe)

            by Leave a Comment

            This Iced Strawberry Mocha Macchiato is a coffee lovers dream! This delicious coffee drink is the perfect choice for a Valentine’s Day coffee or any time you want a fancy espresso-based drink at home!

            Iced Strawberry Mocha Macchiatos showing all three of their distinct layers.

            I was inspired to make this recipe because I wanted to make a red latte for Valentine’s Day. Plus, I am always looking for new ways to enjoy coffee at home. Somehow, it just makes my mornings feel more special.

            For more seasonal lattes, try this Warm Apple Pie Latte for the fall or this Peppermint Mocha Latte with Peppermint Simple Syrup for a flavorful Christmas coffee. Coffee always pairs well muffins! Try these simple 3 Ingredient Cinnamon Sugar Apple Spice Muffins to pair with your coffee. 

            Jump to:

            Why You’ll Love This Recipe

            • It is pretty! The layered look of this latte makes it a very impressive drink to make at home. 
            • There are many options! You can make this latte sweeter by adding more strawberry simple syrup or less sweet by adding less. You can choose the milk you use in the latte and you control how strong the espresso or coffee is brewed. This macchiato latte is customizable to you! You also can only use one shot of espresso to make this drink less caffeinated. 
            • It will save you money! Have you ever ordered an $8 coffee at a coffee shop? I have and it enrages me. Make this latte at home for a fraction of the cost! 

            Ingredients

            Just a few simple ingredients are needed to make this new drink at home! 

            Iced Strawberry Mocha Macchiato Ingredients including espresso, strawberry simple syrup, cocoa powder and milk.

            Ingredient Notes

            • Espresso is used as the base of this coffee drink. I use this Darker the Berry roast from Coffee Rendezbrew. This dark roast has fruity hints that perfectly pair with the strawberry syrup. 
            • Milk makes the latte creamy. 
            • Strawberry Simple Syrup creates the bright red layer and adds sweetness to the latte. 
            • Cocoa Powder creates a richness in the espresso. 

            Substitutions

            • If you do not have an espresso maker, use strongly brewed coffee. Most traditional coffee makers have a strong setting. I recommend using a dark roast coffee to make this macchiato. Use a little extra coffee grounds than normal and brew on the strong setting. 
            • Substitute cocoa powder with chocolate syrup! 
            • Use your milk of choice in this recipe. I like to use creamy coconut milk for the bright white color and the contrast the milk provides to create a layered look. Almond milk, oat milk and soy milk are great milk alternatives to traditional dairy milk. 
            • The Strawberry Simple Syrup can be substituted for another syrup. You can purchase coffee syrups at the grocery store or make your own. 
            • Add a mocha drizzle by pouring chocolate syrup inside the glass before adding the Strawberry Simple Syrup and ice to the glass. 

            Variations

            Starbucks has made many macchiato recipe variations. Here are some to try: 

            • Starbucks Coconut Milk Mocha Macchiato- Use coconut milk as your milk base along with White Chocolate Mocha Sauce. You can make your own or buy it here! Add a caramel and mocha drizzle on top.  
            • Caramel Mocha Latte: Combine your latte with chocolate sauce and caramel sauce to make this great drink! Don’t forget to add a drizzle of caramel on top! 
            • Marble Mocha Macchiato: Drizzle white mocha syrup into the bottom of the cup. Add steamed milk and espresso. Top with a chocolate drizzle. 

            Instructions

            Step 1 (not photographed): Stir cocoa powder into espresso or strongly brewed coffee until there is a smooth texture. 

            Strawberry simple syrup layer in a tall glass.

            Step 2: To a tall glass, add the Strawberry Simple Syrup into the bottom of the cup. 

            Pouring ice cubes into a tall glass to make a coffee drink.

            Step 3: Place ice cubes in the glass on top of Strawberry Simple Syrup.

            Milk poured on top of the ice cube and strawberry simple syrup layer.

            Step 4: Add milk on top of ice cubes to create a white layer.

            Espresso being poured on top of milk layer.

            Step 5: Pour espresso or strongly brewed coffee on top of milk. Garnish with a strawberry, whipped cream or chocolate syrup and enjoy!

            What is a Macchiato?

            Macchiato is an Italian term that means ‘stained’ or ‘spotted.’ An Italian and traditional macchiato is an espresso based drink ‘stained’ with a small amount of milk. A macchiato is traditionally served in a small espresso glass. This drink is often enjoyed in the afternoon as a lighter alternative to a latte. 

            In the United States, consumers enjoy a ‘macchiato latte.’ This macchiato was made popular from Starbuck’s Caramel Macchiato. To make a macchiato latte, the espresso is poured on top of the steam milk to ‘stain’ the milk. There is a significant difference between a traditional Italian macchiato and the macchiatos that we enjoy in the States. This Iced Strawberry Mocha Macchiato is an Americanized version of the macchiato. 

            How can I make a Macchiato without an espresso maker?

             

            You do not need a fancy espresso machine to make espresso at home! Here are some options: 

            • Use a Moka Pot. This is a stovetop espresso maker that you can buy for relatively inexpensive. Here is the London Sip Moka Pot that I use!
            • Use a traditional drip coffee maker set to ‘strong.’ Use this strongly brewed coffee in place of the espresso. 
            • Try using cold brew coffee. Similar to espresso, cold brew has more caffeine than traditional coffee. 
            • A French Press is a coffee maker that creates a strong and robust coffee that you can make at home. 
            • Try instant espresso powder.

            Can I make Strawberry Simple Syrup at home?

            ​Yes, Strawberry Simple Syrup can be made at home. Here is how: 

            1. ​Add 8 oz of chopped strawberries, 1 cup of water and 1 cup of sugar to a small saucepan over medium heat. 
            2. Stir together to melt the sugar. Bring to a boil.
            3. Once boiling, turn the heat down to a simmer. 
            4. Simmer for 20 minutes. 
            5. Strain strawberries from syrup. 
            6. Store in an airtight container! 

            Storage

            Store any leftover Strawberry Simple Syrup in an airtight container in the refrigerator. Let any leftover espresso or hot coffee cool completely. Store in the refrigerator to make an iced coffee drink later! 

            Top tips

            Add cocoa powder to the cup before pouring the shots of espresso or strongly brewed coffee into the cup. The heat from the liquid will help the cocoa powder to dissolve. Be sure to stir before making your mocha macchiato. 

            Do not stir the latte macchiato together until you are ready to enjoy your drink. Once you stir the drink, you will lose the layering effect. 

            Looking for another fun and creative coffee recipe? Try one of these:

            Pairing

            These are my favorite breakfast dishes to serve with a fancy coffee:

            Two delicious Iced Strawberry Mocha Macchiatos with extra strawberries and coffee beans.
            Print Recipe

            Iced Strawberry Mocha Macchiato Latte

            This Iced Strawberry Mocha Macchiato is a coffee lovers dream! This delicious coffee drink is the perfect choice for a Valentine's Day coffee or any time you want a fancy espresso-based drink at home!
            Cook Time5 minutes
            Total Time5 minutes
            Course: coffee
            Cuisine: American
            Servings: 1
            Calories: 227kcal
            Author: Lynne Kenton

            Ingredients

            • 2 ounces Espresso or Strongly Brewed Coffee
            • 6 ounces Milk of Choice
            • 1 teaspoon Cocoa Powder
            • 3 tablespoons Strawberry Simple Syrup

            Strawberry Simple Syrup

            • 8 ounces Strawberries Chopped
            • 1 cup White Sugar
            • 1 cup Water

            Instructions

            • Stir cocoa powder and espresso/strongly brewed coffee together to dissolve the powder.
            • To a tall glass, add the Strawberry Simple Syrup into the bottom.
            • Add ice and pour milk over top.
            • Pour espresso/coffee mixture over top of milk. Garnish with a strawberry and enjoy!

            Strawberry Simple Syrup

            • Add strawberries, sugar and water to a small pot over medium heat.
            • Stir to dissolve sugar. Bring to a boil.
            • Once boiling, turn heat down to a simmer. Simmer for 20 minutes until the syrup thickens.
            • Remove from heat. Using a fine mesh strainer, strain liquid from strawberries.
            • Allow the syrup to cool.

            Nutrition

            Serving: 1g | Calories: 227kcal | Carbohydrates: 54g | Protein: 6g | Fat: 0.4g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 5mg | Sodium: 113mg | Potassium: 402mg | Fiber: 0.4g | Sugar: 53g | Vitamin A: 347IU | Vitamin C: 0.1mg | Calcium: 235mg | Iron: 2mg

            Jack Daniel’s Pulled BBQ Chicken (Crockpot Recipe)

            by Leave a Comment

            Jack Daniel’s Pulled BBQ Chicken is a crockpot recipe that you cannot miss! This simple chicken recipe is perfect for easy weeknight dinners and game day! 

            A trio of pulled chicken sandwiches with coleslaw on top.

            Jack Daniel’s known for their Tennessee Whiskey but their barbeque sauce? Not so much. Their barbeque sauce is infused with the whiskey for a balanced taste with robust flavor. Jack Daniel’s also makes pre-made pulled chicken made with their famous and original barbeque sauce. This recipe is my take on the pulled chicken using the classic bbq sauce. 

            This crockpot barbeque chicken is perfect for football parties, picnics and dinner tonight! If you are looking for more simple slow cooker recipes, try this Slow Cooker Classic Beef Stew (using Onion Soup Mix). This complete meal is made in a crockpot, perfect for a quick dinner. Or, try these Crockpot Chicken and Veggie Enchiladas. The chicken and vegetables are cooked together in the slow cooker and then the enchiladas are assembled and baked for just 25 minutes. Talk about getting dinner on the table quickly! 

            Jump to:

            Why You’ll Love This Recipe

            • It is much less expensive to make Jack Daniels Pulled BBQ Chicken at home than it is to purchase it pre-made at the store. 
            • You can easily double this recipe to feed a crowd! 
            • This is an easy recipe! Anyone can make this impressive recipe at home! 
            • The leftovers are versatile to use. Make a tray of sliders or use the chicken to make quesadillas. The options are endless! 

            Recipe Ingredients

            Here are the ingredients required to make Jack Daniel’s Pulled BBQ Chicken: 

            Ingredients to make Jack Daniels BBQ Pulled Chicken: chicken breasts, green pepper, onion, BBQ sauce, chicken broth, brown sugar, paprika, salt, pepper, garlic powder and onion powder.

            Ingredient Notes

            • Boneless skinless chicken breasts or chicken thighs are seasoned and smothered with the classic barbeque sauce. 
            • Chicken Broth is used to keep the chicken moist while cooking in the crockpot. 
            • Salt, Paprika, Brown Sugar, Onion Powder, Garlic Powder and Black Pepper are used to season the chicken for a natural flavor. 
            • The chicken cooks with sliced onion and green bell pepper for extra flavor. 
            • The most important ingredient is the Jack Daniels’ Original BBQ Sauce. The sauce makes the recipe! 

            See recipe card for full list of ingredients and measurements.

            Substitutions & Variations

            • Instead of the Jack Daniel’s BBQ Sauce, use your favorite BBQ sauce. Sweet Baby Ray’s Sauces are my favorite! 
            • Add extra bell pepper slices to sneak some veggies into this pulled chicken. 
            • For more spice, add some cayenne pepper to the seasoning. 

            Equipment

            • Cutting Board and Sharp Knife
            • Measuring Cup
            • Crock Pot
            • Stand Mixer to shred the chicken. Alternatively, you can shred the chicken using two forks. 

            How To Make Jack Daniel’s Pulled BBQ Chicken

            Chicken breasts seasoned with paprika, salt, brown sugar, garlic powder, onion powder and black pepper.

            Step 1: Season both sides of the chicken with salt, paprika, brown sugar, onion powder, garlic powder and black pepper. 

            Chicken breasts smothered with seasoning and Jack Daniels BBQ Sauce.

            Step 2: ​Spread Jack Daniels Sauce on both sides of the chicken. 

            BBQ chicken breast with chicken broth in a crockpot.

            Step 3: ​Pour the chicken broth into the bottom of the crockpot and nestle the chicken breasts into the crockpot. 

            Chicken breast in a crockpot with onions and green peppers nestled around.

            Step 4: Place the sliced onions and green bell peppers around the chicken. 

            Cooked BBQ chicken breast in a crockpot.

            Step 5: Cook on low for 6-8 hours or on high for 3-4 hours. 

            Shredded chicken mixed with BBQ sauce in a bowl of a crockpot.

            Step 6: Shred chicken and mix with leftover bbq sauce. Enjoy!

            Expert Tips

            1. Have extra barbeque sauce on hand for serving the pulled chicken. 
            2. If your chicken breast are large, slice them in half. Generally speaking, I like the chicken breasts to be less than 1/2 inch when cooking. 
            3. Keep a close eye on the crockpot while the chicken cooks. All crockpots cook differently and the cooking time can vary. Make sure that nothing is burning inside of the crockpot. Once chicken is cooked through, remove and shred. Overcooking the chicken will cause the chicken to be dry. 

            Storage

            Store any leftover shredded chicken refrigerated in an airtight container for up to 3 days. Chicken can be frozen for 3-4 months. I recommend shredding the chicken prior to freezing. You can also freeze the pulled chicken in individual portion sizes for quick lunches and meal prep! 

            A serving tray with three pulled chicken sandwiches, extra Jack Daniels BBQ Sauce and a beer.

            Recipe FAQ’s

            What is Jack Daniel’s Pulled Chicken made with?

            Jack Daniel’s Pulled Chickens main ingredients are: boneless skinless chicken breast with rib meat, salt, paprika, sugar, caramel color, granulated garlic, granulated onion, cayenne pepper, green bell pepper, celery seed, molasses powder, black pepper and BBQ sauce. This information was taken from the Jack Daniels website.

            Why is my pulled chicken tough?

            Pulled chicken can be tough and dry if overcooked. Use a meat thermometer to determine when chicken is cooked through. The internal temperature of the chicken breast should be 165 degrees Fahrenheit. 

            How should I serve my pulled chicken?

            Make a pulled chicken sandwich, add a little hot sauce, add some fiesta cheese and make a chicken taco or quesadilla or place chicken over top of a garden salad for a healthy lunch! 

            How can I reheat my BBQ Pulled Chicken?

            Reheat BBQ Pulled Chicken in the microwave stirring every few minutes or reheat in an oven-safe pan in the oven until warm. Be sure to add extra Jack Daniel’s Tennessee Whiskey BBQ Sauce before serving. 

            Looking for other easy dinners? Try these:

            Pairing

            These are my favorite dishes to serve with football food:

            Two pulled chicken sandwiches stacked on top of each other with Jack Daniels BBQ Sauce and a beer.
            Print Recipe

            Jack Daniel’s Pulled BBQ Chicken (Crockpot Recipe)

            Jack Daniel's Pulled BBQ Chicken is a crockpot recipe that you cannot miss! This simple chicken recipe is perfect for easy weeknight dinners and game day! 
            Prep Time10 minutes
            Cook Time4 hours
            Total Time4 hours 10 minutes
            Course: Main Course
            Cuisine: American
            Servings: 6
            Calories: 194kcal
            Author: Lynne Kenton

            Equipment

            • Cutting Board and Knife
            • Measuring Cups
            • Crockpot
            • Stand Mixer or 2 forks to shred chicken

            Ingredients

            • 1.5 pounds Boneless Skinless Chicken Breasts or Thighs
            • 1/2 cup Jack Daniel's BBQ Sauce
            • 1/3 cup Chicken Broth
            • 1 Green Onion sliced
            • 1 Sweet Onion sliced
            • 1 teaspoon Salt
            • 1 teaspoon Paprika
            • 1 teaspoon Brown Sugar
            • 1/2 teaspoon Onion Powder
            • 1/2 teaspoon Garlic Powder
            • 1/4 teaspoon Black Pepper

            Instructions

            • Season both sides of the chicken with salt, paprika, brown sugar, onion powder, garlic powder and black pepper. 
            • Spread Jack Daniels Sauce on both sides of the chicken. 
            • Pour the chicken broth into the bottom of the crockpot and nestle chicken breasts into crockpot.
            • Place the sliced onions and green bell peppers around the chicken. 
            • Cook on low for 6-8 hours or on high for 3-4 hours. 
            • When chicken is cooked through, remove from the crockpot and shred. Shred using two forks or place in a stand mixer and mix on low until chicken is shredded. 
            • Place chicken back into crockpot and stir together with remaining sauce. The crockpot bbq chicken is ready to be served! 

            Nutrition

            Serving: 6g | Calories: 194kcal | Carbohydrates: 15g | Protein: 25g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 915mg | Potassium: 562mg | Fiber: 1g | Sugar: 11g | Vitamin A: 272IU | Vitamin C: 5mg | Calcium: 29mg | Iron: 1mg

            Roasted Indian Cauliflower (Easy Air Fryer Recipe)

            by Leave a Comment

            This Roasted Indian Cauliflower is an easy air fryer recipe. This cauliflower is the perfect side dish or can be a healthy snack full of flavor! 

            Serving a delicious plate of Roasted Indian Cauliflower with extra lime slices and crushed peanuts.

            Cauliflower is such a versatile vegetable because it can easily take on the flavors that is is cooked with. This crispy air fryer cauliflower recipe is no different! In the new year, many people are trying to eat healthy and light. This crispy cauliflower is a perfect recipe for those trying to eat vegan or vegetarian. 

            I have always loved making cauliflower as a healthy snack or appetizer like these Mouthwatering Cauliflower Poppers! Similar to chicken wings, these cauliflower wings are the perfect vegetarian alternative for your next football game. Or, try my personal favorite, this Roasted Cauliflower with Whipped Mascarpone. Full of decadent flavor, these cauliflower bites are roasted until slightly crisp, topped with lemon juice and pomegranate arils and served over whipped mascarpone. The combination is divine! 

            Jump to:

            Why You’ll Love This Recipe

            • This Roasted Cauliflower is so healthy! If you are looking for a light and low carb snack, this is it! 
            • This recipe comes together in no time! Cook this cauliflower in the air fryer for a snack that takes less than 15 minutes to make. 
            • One of the best things is bold flavor! If you like Indian food, you will love this cauliflower! The flavors of turmeric, curry and garlic shine through along with a little spice from the red chili powder. 

            Ingredients

            Indian Cauliflower Ingredients including: cauliflower, limes, chopped peanuts, red chili powder, garlic, curry and turmeric.

            Basic ingredients are needed to make this delicious dish! 

            • Fresh Cauliflower is chopped into cauliflower florets. 
            • Extra Virgin Olive Oil is used to coat the cauliflower to allow the spices to attach to the vegetable. 
            • The spices: turmeric powder, curry powder, red chili powder and garlic powder, coat the cauliflower to give a distinct Indian flavor. 
            • Lime Juice rounds out the flavor. 
            • For a little crunch and extra texture, the crushed peanuts are added. 

            Extra Virgin Olive Oil not photographed. See recipe card for quantities. 

            Substitutions and Variations

            • While cauliflower is the main ingredient, you could substitute it for broccoli or sweet potatoes. Both vegetables would pair well with the spices. 
            • In place of Extra Virgin Olive Oil, use avocado oil to coat the cauliflower. 
            • Switch up the spices by using garam masala powder, coriander powder or curry powder. 
            • Use lemon juice in place of the lime juice. 
            • For a different crunch, substitute crushed almonds or sunflower seeds. 

            This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let me know how it turned out in the comments below!

            Step by Step Instructions 

            Begin by preheating the air fryer to 400 degrees Fahrenheit.

            Cauliflower cut into bite sized cauliflower florets.

            Step 1: Chop cauliflower into bite sized florets.

            Cauliflower florets tossed with Extra Virgin Olive Oil, turmeric, curry powder, red chili powder and garlic powder.

            Step 2: In a mixing bowl, toss the chopped cauliflower florets with the turmeric powder, curry powder, red chili powder and garlic powder to coat. 

            Cauliflower florets in the air fryer basket.

            Step 3: Place cauliflower in a single layer in the air fryer. Cook for 4 minutes. Toss cauliflower. Cook for 4 more minutes. Cauliflower should appear golden brown. 

            Serving a delicious plate of Roasted Indian Cauliflower with extra lime slices and crushed peanuts.

            Step 4: Place cauliflower in a large bowl. Toss with fresh squeezed lime juice. Top with crushed peanuts. Enjoy! 

            Expert Tips

            Tip 1: Make sure that you preheat your air fryer for at least 5 minutes prior to cooking anything in the air fryer. Because it is small, the air fryer does heat up quickly but it is not instantaneous. If the air fryer does not preheat, your dish will not cook evenly and you will have to add more cooking time. 

            Tip 2: Be sure to chop your cauliflower into medium size florets. The florets should be close in size to allow the cooking time to remain consistent. 

            Tip 3: Do not overcrowd the air fryer basket. Cauliflower should be placed in a single layer with a little space around each floret. This will allow the air fryer to evenly cook. 

            Equipment

            • Sharp Knife
            • Cutting Board
            • Mixing Bowls
            • Air Fryer: Here is the air fryer that I use!

            Storage

            Store cauliflower in the refrigerator in an airtight container. Reheat cauliflower for a few minutes in the air fryer at 300 degrees Fahrenheit or in the toaster oven until warm and slightly crisp. 

            FAQ

            How can I make sure that my cauliflower does not come out mushy?

            To ensure that the cauliflower is not mushy and has a slight bite to it, place a single layer of cauliflower bites in the air fryer basket. Make sure that there is space around the cauliflower bites for even cooking.

            What can I serve my Cauliflower Bites with?

            This cauliflower flavor stands on its own. However, for more zest and flavor, make a simple Greek Yogurt Dip such as this Homemade Raiti (Indian Yogurt Sauce).

            How should I serve this air fryer roasted cauliflower?

             Make this crispy roasted cauliflower a complete meal that the whole family will love with a side of naan bread or over rice. Or, serve the cauliflower as a handheld appetizer. This cauliflower is a great addition to stir fry, fried rice or buddha bowls. The best way to enjoy this cauliflower is to served warm. 

            Looking for other vegetarian appetizers? Try these:

            Pairing

            These are my favorite dishes to serve with [this recipe]:

            Serving a delicious plate of Roasted Indian Cauliflower with extra lime slices and crushed peanuts.
            Print Recipe

            Roasted Indian Cauliflower (Easy Air Fryer Recipe)

            This Roasted Indian Cauliflower is an easy air fryer recipe. This cauliflower is the perfect side dish or can be a healthy snack full of flavor! 
            Prep Time5 minutes
            Cook Time10 minutes
            Total Time15 minutes
            Course: Side Dish
            Cuisine: American
            Servings: 4
            Calories: 156kcal
            Author: Lynne Kenton

            Equipment

            • Sharp Knife
            • Cutting Board
            • Mixing Bowl
            • Air Fryer

            Ingredients

            • 2 tbsp Olive Oil
            • 1 Head of Cauliflower Chopped
            • 1/4 tsp Red Chili Pepper
            • 1 tsp Garlic Powder
            • 1/2 tsp Turmeric
            • 1/2 tsp Curry Powder
            • 1 Juice of Lime
            • 1/4 cup Crushed Peanuts

            Instructions

            • Preheat air fryer to 400 degrees Farenheit.
            • Toss chopped cauliflower with Extra Virgin Olive Oil, red chili pepper, garlic powder, turmeric and curry powder.
            • Spray the bottom of the air fryer with cooking spray. Cook cauliflower for 8-10 minutes. Halfway through cooking, open the air fryer and flip the cauliflower.
            • Toss cauliflower with the sauce. Squeeze the juice of the lime and top with crushed peanuts. Enjoy!

            Nutrition

            Serving: 4g | Calories: 156kcal | Carbohydrates: 10g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 46mg | Potassium: 527mg | Fiber: 4g | Sugar: 3g | Vitamin A: 9IU | Vitamin C: 72mg | Calcium: 45mg | Iron: 1mg

            Smoky White Chicken Chili with Bacon and Beans

            by Leave a Comment

            Smoky White Chicken Chili with Bacon and Beans is a creamy chili recipe that your whole family will love! Made on the stove top with chicken, crispy bacon and lots of vegetables, this chili recipe will have you ready for your next chili cookoff! 

            A delicious bowl of White Chicken Chili served with shredded cheddar cheese, sliced jalapenos, green onions and cornbread.

            Chili is one of my favorite recipes to make. I love how versatile it can be and how you can sneak some vegetables in the mix for picky eaters. This recipe was inspired from a chili that I had at Thompson Island in Rehoboth Beach, Delaware over the holidays. It was on their special menu so it is no longer available but it was one of the best bowls of white chicken chili I have ever had! I knew as soon as I tasted it that I had to try to recreate the recipe at home. Now, I only tried it once so I am not sure if this is identical, however, this is one delicious chicken chili recipe! 

            If ground meat is more of your chili style, try this Sweet and Spicy Venison Chili. This chili can be made with ground beef, ground turkey, ground chicken or even ground elk. The sweet and spicy combination is a family favorite.

            Jump to:

            Chicken Chili with Bacon Details

            Flavor: This chili has a smoky and spicy flavor thanks to the poblano peppers and jalapeno. 

            Time: This White Chicken Chili Recipe can be ready in as little as 40 minutes (including prep time). 

            Level of Difficulty: Simple! Anyone can make this impressive chili! 

            Ingredients

            White Chicken Chili ingredients including: chicken breasts, chicken broth, poblano peppers, kidney beans, tomato paste, bacon, cream, cheese, diced tomatoes, onion and jalapeno.
            • The poblano peppers, yellow onion and jalapeno cook with the bacon giving the chili a salty and smoky flavor.
            • Cumin, Paprika, Chili Powder, Salt and Garlic Powder provide a combination of flavors that give this chili a little kick! 
            • The chicken breast or chicken thighs cook in the chicken broth with all of the seasonings for the juiciest chicken. 
            • Red Kidney Beans provide more protein in the chili.
            • Diced Tomatoes with Green Chilies give the chili a tomato baste while adding some extra spice. 
            • The Tomato Paste thickens the chili.
            • Adding soft Cream Cheese gives the chili a smooth and thick consistency. 
            • Add your favorite toppings such as Sour Cream, Tortilla Chips, Shredded Cheddar Cheese, Hot Sauce and/or Green Onions for a fun dinner! 

            See recipe card for quantities.

            Substitutions and Variations

            • Want less heat in your chili? Use green peppers instead of poblano peppers. Omit the jalapeno. Or use diced tomatoes without the green chiles. 
            • For a quick cooking chili, use shredded chicken from a rotisserie chicken. 
            • Don’t like kidney beans? Use canned beans that you do like such as black beans, northern white beans or cannellini beans! 
            • For a smoother and thicker White Chicken Chili, use 8 ounces of cream cheese instead of 4 ounces. 

            Instructions

            Poblano peppers, white onions and jalapeno cooking with chopped bacon and chili seasonings.

            Step 1: Heat a large pot over medium high heat. Add chopped bacon, poblano peppers, white onion and jalapeno.  Season with cumin, paprika, chili powder, garlic powder and salt. Cook, stirring often, until vegetables are soft about 10 minutes. 

            Chicken broth and chicken breasts added to the chili peppers and seasonings.

            Step 2: Add chicken broth and chicken to the pot. Bring broth to a boil. Once boiling, turn heat down to a simmer. Place a lid partially on the pot. Look simmer for 25-30 minutes until chicken is cooked through. 

            Shredded chicken breasts after cooking with chili vegetables.

            Step 3: Remove chicken and shred. Add chicken back to pot. Pro Tip: Shred with a stand mixer on low speed to make the quickest shredded chicken!

            Red kidney beans, tomato paste, diced tomatoes and cream cheesed stirred into the chicken chili.

            Step 4: Stir in kidney beans, diced tomatoes and cream cheese until smooth. Allow chili to continue to cook for 5 minutes until cream cheese has fully melted. The chili is ready to be served!

            Equipment

            This chili requires only one pot! Use a thick bottomed pot such as a Dutch oven for this chili. You will also need a large cutting board for chopping vegetables and shredding the chicken.

            Storage

            If you have leftover chili, allow the chili to cool completely before refrigerating. Store refrigerated in an airtight container for up to 3 days. 

            I do not recommend freezing the chili due to the cream cheese used. The cream cheese will become grainy and seperated when frozen. 

            Top tip

            Cook the chicken with the chili (i.e. do not use pre-cooked chicken). By cooking the chicken with the spices and vegetables, the chicken stays moist and takes on all of the flavors!

            FAQ

            How can I thicken my chili?

            There are a few ways to thicken your chili. You can use less chicken broth. If lessening the chicken broth in this White Chicken Chili recipe, I suggest using 3 cups and adding more if needed. There should be enough liquid in the pot for the chicken to cook in. You can also add more tomato paste or more beans. Additionally, thicken the chili by adding cornstarch or flour. To do this, remove some of the liquid from the pot. Add in 1 tablespoon of cornstarch or flour. Whisk together. Add back to the chili. Bring the chili to a boil and turn down to a simmer to let the chili thicken. 

            How long should I simmer chili for?

            Simmer chili for 25-30 minutes while the chicken cooks. The chili will be ready to eat after you stir in the remaining ingredients. If you want to make this ahead of time and serve later in the day, allow chili to simmer for a few hours. The chili will be thicker and more flavorful the longer that it simmers. 

            What should I serve with my chili?

            I always serve chili with a slice of cornbread or a cornbread muffin to make a full meal. Any piece of good crusty bread will work! 

            Looking for other recipes like this? Try these:

            Pairing

            These are my favorite dishes to serve with chili:

            A delicious bowl of White Chicken Chili served with shredded cheddar cheese, sliced jalapenos, green onions and cornbread.
            Print Recipe

            Smoky White Chicken Chili with Bacon and Beans

            Smoky White Chicken Chili with Bacon and Beans is a creamy chili recipe that your whole family will love! Made on the stove top with chicken, crispy bacon and lots of vegetables, this chili recipe will have you ready for your next chili cookoff! 
            Prep Time10 minutes
            Cook Time30 minutes
            Total Time45 minutes
            Course: Main Course
            Cuisine: American
            Servings: 4
            Calories: 444kcal
            Author: Lynne Kenton

            Equipment

            • Large Dutch Oven or Pot
            • Cutting Board

            Ingredients

            • 3 Bacon Slices
            • 1 Yellow Onion Chopped
            • 2 Poblano Peppers Chopped
            • 1 Jalapeno Chopped
            • 2 tsp Cumin
            • 1 tsp Paprika
            • 1 tsp Chili Powder
            • Pinch of Salt
            • 1 tsp Garlic Powder
            • 4 cups Chicken Broth
            • 1 lb Boneless Chicken Breasts or Thighs Breast or Thighs
            • 16 oz Red Kidney Beans Drained and Rinsed
            • 14 oz Diced Tomatoes with Green Chiles
            • 2 tbsp Tomato Paste
            • 4 oz Cream Cheese
            • Green Onions, Cheddar Cheese, Sour Cream, Tortilla Chips for topping

            Instructions

            • Heat a large Dutch oven over medium high heat. Add the chopped bacon, white onion, poblano peppers and jalapeno. Season with cumin, paprika, chili powder, garlic powder and salt. Cook, stirring often, for 10 minutes until vegetables are soft and fragrant.
            • Add chicken broth and chicken. Bring to a boil.
            • Once boiling turn heat down to a simmer and partially cover. Cook for 25-30 minutes until chicken is cooked through.
            • Remove chicken and shred using two forks. Add chicken back to pot.
            • Stir in kidney beans, diced tomatoes and cream cheese until smooth. Stir and continue to cook for 5 more minutes until cream cheese is melted and incorporated into soup.
            • Serve chili topped with shredded cheddar cheese, sour cream, tortilla chips and green onions.

            Nutrition

            Serving: 4g | Calories: 444kcal | Carbohydrates: 41g | Protein: 40g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 106mg | Sodium: 1.196mg | Potassium: 1.425mg | Fiber: 12g | Sugar: 9g | Vitamin A: 1.323IU | Vitamin C: 68mg | Calcium: 133mg | Iron: 6mg

            Biscoff Cookie Butter Chex Mix (Muddy Buddy Snack)

            by 2 Comments

            Biscoff Cookie Butter Chex Mix (Muddy Buddy Snack) is a sweet treat made without baking! Grab a few simple ingredients and make a batch of these Cookie Butter Muddy Buddies in no time! 

            A beautiful bowl full of Biscoff Cookie Butter Chex Mix with whole Biscoff cookies mixed in.

            Chex Mix is always a popular snack around Christmas time. In my family, we like to enjoy it all year long. Over the holidays, we enjoyed many salty chex mix variations but I wanted to make a sweet version. This Cookie Butter Chex Mix is a fun twist on the traditional Muddy Buddy recipe but made with cookie butter! 

            If you are obsessed with Cookie Butter like I am, try this Easy Cookie Butter Latte using Biscoff Cookie Butter. It is the ultimate sweet and decadent latte and perfect for a coffee date! For another fun Chex mix snack, try this Homemade Payday Bar Chex Mix. Like the candy bar but as a bite sized treat, this quick snack is perfect to make for a large crowd! 

            Jump to:

            Flavor: Sweet! The cookie butter and powdered sugar in this recipe give the Chex mix a sweet and caramel flavor. 

            Time: This Chex mix comes together in about 10 minutes! No time at all to make the ultimate snack! 

            Level of Difficulty: Super simple! This Chex mix is about as simple as recipes come. All that this recipe takes is a little melting in the microwave and mixing together. 

            Ingredients

            Cookie Butter Chex Mix Ingredients including Biscoff Cookies, Chocolate Chex Cereal, Rice Chex Cereal, White Chocolate Chips, Vanilla, Powdered Sugar, Coconut Oil and Biscoff Cookie Butter.
            • The Lotus Biscoff Cookies are chopped into fine pieces in the food processor to add a little crunch and a lot of flavor to the Chex Mix!
            • I like to use a mix of Rice Chex, Corn Chex and Chocolate Chex for this recipe. Using Chocolate Chex will make the recipe sweeter. Use a mix of what you have and what you can find! I have found that not all grocery stores carry Chocolate Chex.
            • White Chocolate Chips are melted with the Biscoff Cookie Butter, Vanilla Extract and the Coconut Oil  to coat the cereal pieces. 
            • The Powdered Sugar is combined with the chopped Biscoff Cookies to adhere to the melted cookie butter mixture on top of the Chex! 

            See recipe card below for all measurements.

            Substitutions and Variations

            • Substitute Speculoos Cookies or Speculoos Spread for Biscoff Cookies or Biscoff Cookie Butter. Trader Joes also makes their own Cookie Butter that would work in this recipe. 
            • Use a variation of Chex mix cereal. Use a mix of Chocolate Chex, Rice Chex, Corn Chex, Wheat Chex or even Peanut Butter Chex for a unique taste.  
            • To make this Muddy Buddies recipe less sweet, use half cookie butter and half creamy peanut butter to coat the cereal. 

            Equipment

            • Food Processor: If you do not have a food processor, place the cookies in a large ziploc bag. Use a rolling pin to crush cookies into fine crumbles. Here is the one that I use!
            • Microwave Safe Bowl: Alternatively, you can melt the butter, chocolate chips and coconut oil together on the stove top over low heat. 
            • Large Bowl
            • Wax Paper
            • Large Cookie Sheet 

            Step by Step Instructions

            Pouring Biscoff Cookies into a food processor to be crumbled.

            Step 1: Add Biscoff Cookies to a food processor. Pulse until finely chopped. Set aside. 

            White chocolate chips, Biscoff Cookie Butter and coconut oil in a mixing bowl to be melted.

            Step 2: Add white chocolate chips, cookie butter and coconut oil to a microwave-safe bowl. Microwave for 30 second intervals stirring every 30 seconds until ingredients are melted and combined. 

            Chex Mix Cereal being poured into a very large mixing bowl.

            Step 3: Add Chex cereal to a very large bowl. 

            Melted cookie butter mixture being poured over top of Chex cereal.

            Step 4: Pour melted cookie butter mixture over top of cereal. Stir gently to coat cereal pieces.

            Crushed Biscoff Cookies and powdered sugar poured over top of cereal mixture.

            Step 5: Sprinkle powdered sugar and crushed Biscoff cookies on top of cereal. Stir to fully coat cereal. 

            Pouring Cookie Butter Chex Mix onto a large baking sheet covered in wax paper.

            Step 6: Pour cereal mixture onto a large baking sheet covered in wax paper. Allow chex mixture to dry. Store in an airtight container. 

            Storage

            This Cookie Butter Chex Mix makes a large batch of chex mix! Hopefully, you will have leftovers to store. Store any leftovers in an airtight container at room temperature. 

            Cookie Butter Chex Mix can be frozen. Freeze in a large ziplock bag with all the air removed. Freeze flat to avoid the cereal from crumbling. Be sure that the cereal has fully dried before freezing. If not, the chex can become soggy when thawed. 

            FAQ

            What is the flavor of Cookie Butter?

            Cookie Butter has a sweet and deep caramel flavor with hints of cinnamon and brown sugar. 

            What can I put Biscoff Cookie Butter on?

            Biscoff Cookie Butter is delicious on toast, spread on graham crackers, melted onto ice cream, on apple slices or straight out of the jar! The options to use Cookie Butter are endless. 

            Can I freeze Cookie Butter Chex Mix?

            Yes, you can freeze Cookie Butter Chex Mix. Allow the chex mix to completely dry on the wax paper. Place chex mix in a large ziplock bag or an airtight container. Freeze for up to 3 months. Allow cereal to come to room temperature before serving. 

            Looking for other sweet recipes like this? Try these:

            Pairing

            These are my favorite dishes to serve with a sweet chex mix:

            Cookie Butter Chex Mix on a rimmed baking sheet with Lotus Biscoff Cookies
            Print Recipe
            5 from 1 vote

            Biscoff Cookie Butter Chex Mix (Muddy Buddy Snack)

            Biscoff Cookie Butter Chex Mix (Muddy Buddy Snack) is a sweet treat made without baking! Grab a few simple ingredients and make a batch of these Cookie Butter Muddy Buddies in no time! 
            Cook Time10 minutes
            Total Time10 minutes
            Course: Appetizer, Dessert
            Cuisine: American
            Servings: 12
            Calories: 679kcal
            Author: Lynne Kenton

            Ingredients

            • 4.5 cups Corn Chex or Rice Chex
            • 4.5 cups Chocolate Chex
            • 1 cup White Chocolate Chips
            • 1/2 cup Biscoff Cookie Butter
            • 1/4 cup Coconut Oil
            • 1 tsp Vanilla
            • 1 1/2 cups Powdered Sugar
            • 8 oz Biscoff Cookies Package

            Instructions

            • Add Biscoff Cookies to food processor and pulse until finely chopped.
            • Add white chocolate chips, cookie butter and coconut oil to a microwave safe bowl. Microwave for 30 second intervals stirring in between until melted and combined. Stir in vanilla extract.
            • Add Corn/Rice Chex and Chocolate Chex to a large bowl.
            • Pour cookie butter mixture over cereal. Stir to gently coat.
            • Sprinkle powdered sugar and crushed Biscoff cookies on top of cereal. Stir to fully coat cereal.
            • Spread on wax paper to cool.

            Nutrition

            Serving: 12g | Calories: 679kcal | Carbohydrates: 125g | Protein: 13g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 3mg | Sodium: 674mg | Potassium: 404mg | Fiber: 12g | Sugar: 42g | Vitamin A: 1.339IU | Vitamin C: 14mg | Calcium: 259mg | Iron: 31mg

            Easy Cookie Butter Latte using Biscoff Cookie Butter

            by Leave a Comment

            This easy Cookie Butter Latte using Biscoff Cookie Butter is a delicious coffee drink that tastes like it was made in a coffee shop but can be made in your home! This holiday coffee is the perfect cozy cup of joe!

            A Biscoff Cookie Butter Latte with a jar of Lotus Biscoff Cookie Butter and extra cookies.

            The holiday season is always a fun time to sample new coffee drinks. I love seeing what exclusive drinks Starbucks and Dunkin Donuts come up with each year. I sampled this Cookie Butter Latte at Dunkin Donuts a few years ago and knew that I could make a similar one for less calories and less money at home! 

            Need more coffee inspiration? Try this Peppermint Mocha Latte with Peppermint Simple Syrup for a holiday drink that you will want to enjoy all year long! Or, try this Warm Apple Pie Latte. Sweetened with apple butter and maple syrup, this latte is sure to become a favorite! 

            Jump to:

            Flavor: Sweet! Like the  name suggests, this latte has a deep caramel flavor from the cookie butter and the brown sugar simple syrup. If I could describe this latte in one word, it would be decadent! 

            Time: ​You can whip up this latte in 5 minutes! Just make sure that the Brown Sugar Simple Syrup is pre-made. 

            Level of Difficulty: ​Simple! You won’t believe how easy it is to make lattes at home. 

            Ingredients

            All of the ingredients to make a delicious Cookie Butter Latte including: espresso, milk, cookie butter, Brown Sugar Simple Syrup, Biscoff Cookies and whipped cream.

            ​Simple ingredients are used to make this Cookie Butter Latte Recipe! 

            • Espresso or Strongly Brewed Coffee: This recipe was originally created for my friends at Coffee Rendezbrew using the Guyton’s Roast. The Guyton’s Roast has flavors of butterscotch rum, cream and caramel. This roast paired perfectly with the sweet latte! If you don’t have an espresso maker at home, be sure to brew your coffee on the strong setting. 
            • Cookie Butter: This recipe has been tested with the Lotus Biscoff Cookie Butter. Trader Joe’s Cookie Butter is also an option, although, I am not lucky enough to Trader Joe’s in my area. Speculoos Cookies also makes a cookie butter that could be used. 
            • Milk of Choice: ​I have found that whole milk and oat milk froth the best. Almond milk is a great low calorie option. Low-fat milk, soy milk or coconut milk can also be used. 
            • Brown Sugar Simple Syrup
            • Whipped Cream (optional)
            • Crushed Biscoff Cookies ​(optional) 

            Brown Sugar Simple Syrup Ingredients

            • Water
            • Brown Sugar: Feel free to use a flavored sugar here! I used Coffee Rendezbrew’s Butterscotch Latte Sugar to create a simple syrup for this latte and it was delicious! Find this sugar here! 

            Instructions

            Begin by making the Brown Sugar Simple Syrup. The recipe card amounts will make enough for 3-4 lattes. 

            1. Add water and brown sugar to a small saucepan over medium heat. Stir to dissolve the sugar. 
            2. Once sugar is dissolved, turn the heat to high to bring to a boil. 
            3. Once boiling, turn heat down to a simmer. Simmer for 5 minutes until the syrup thickens. 
            4. Remove from heat and allow to cool. 

            To make the Cookie Butter Latte: 

            1. Stir cookie butter into hot espresso or strongly brewed coffee. Make sure that the cookie butter has fully melted. 
            2. Add Brown Sugar Simple Syrup to milk. Steam or heat milk. Using a handheld milk frother, froth milk until the milk has doubled in size. 
            3. Pour milk over top of espresso.
            4. Top with whipped cream and crushed Biscoff cookies. 
            Espresso combined with Biscoff Cookie Butter to make a Cookie Butter Latte.

            Step 1: Stir cookie butter into hot espresso or strongly brewed coffee. Stir until cookie butter has melted.

            Steamed milk in a measuring cup to be used in a latte.

            Step 2: Add Brown Sugar Simple Syrup to milk. Steam or heat milk. Using a milk frother, froth milk until it has double in size.

            Steamed milk, Brown Sugar Simple Syrup and espresso combined in a glass to make a latte.

            Step 3: Pour steamed milk on top of espresso. Spoon any additional frothed milk on top.

            A Cookie Butter Latte topped with whipped cream and crushed Biscoff cookies.

            Step 4: Top latte with whipped cream and Biscoff Cookie crumbles.

            ​While this amazing drink stands on its own, it is always fun to add some fun toppings to a latte. Here are some ideas:

            • Add a sprinkle of cinnamon on top
            • ​Drizzle melted cookie butter, caramel syrup or even melted peanut butter on top
            • Add a sprinkle of warm spices such as ground nutmeg or cloves
            • Swirl on some whipped cream and crushed cookies 
            A Cookie Butter Latte shown from above with frothed milk, crumbled Biscoff cookies and Lotus Biscoff Cookie Butter on a spoon.

            Variations

            • ​To make this latte less sweet, use less cookie butter and/or less Brown Sugar Simple Syrup.
            • Alternatively, to make this latte sweeter, use more cookie butter and more Brown Sugar Simple Syrup. 
            • To make this latte vegan, use soy milk, almond milk or oat milk. 
            • Biscoff Cookie Butter and Speculoos Cookie Butter contain gluten. To make this latte gluten free, make homemade cookie butter using gluten free cookies. Check out a recipe here.

            Equipment

            ​Make this latte in the comfort of your own home without any fancy coffee shop equipment. Here is what you will need:

            • Espresso Maker, Coffee Maker or Moka Pot 
            • Mug
            • Cup to steam milk 
            • Spoon
            • Handheld Frother 

            Storage

            ​Cookie Butter Lattes are best enjoyed while they are still hot. I do not recommend storing the latte. Store any extra espresso or coffee in the refrigerator. Use leftover cold coffee to make an Iced Biscoff Latte. Store the Brown Sugar Simple Syrup refrigerated in an airtight container. 

            Top tip

            Make sure that espresso or strongly brewed coffee is very hot when you stir in the cookie butter. Stir thoroughly to allow all cookie butter to melt. The melted cookie butter should fully incorporate with the espresso and there should be no lumps. 

            FAQ

            How do I steam milk without a steamer or espresso machine?

            Steam milk without an espresso machine by microwaving the milk for 2 minutes until the milk is warm. You can also warm milk on top of the stove. Once the milk starts to bubble, the milk is warm enough for the latte. After warming the milk, use a handheld frother to make the milk light and bubbly. 

            What other foods or drinks can I use Brown Sugar Simple Syrup in?

            Use Brown Sugar Simple Syrup to sweeten tea or coffee drinks. You can also use the simple syrup in cocktails such as an Old Fashioned. Or, use it on top of ice cream! 

            How can I make an Iced Cookie Butter Latte?

            To make an Iced Cookie Butter Latte, combine the cookie butter with the espresso or strongly brewed coffee. Stir together the milk and the Brown Sugar Simple Syrup. Add ice cubes to a tall glass. Pour espresso over ice. Add milk over top. Top with whipped cream and crushed cookies. Enjoy! 

            Can I use cold brew coffee to make an Iced Cookie Butter Latte?

            Yes, you can use cold brew coffee to make an Iced Cookie Butter Latte. Make the cold brew ahead of time. Add all latte ingredients to a blender or use an immersion blender to combine ingredients. This will result in a cold and creamy coffee drink! 

            How many shots of espresso is in this latte?

            This Cookie Butter Latte has 2 shots of espresso in it. If you are using strongly brewed coffee, add more coffee to the drink for a caffeine boost. 

            Looking for other coffee recipes like this? Try these:

            Pairing

            These are my favorite breakfast dishes to serve with lattes:

            A Biscoff Cookie Butter Latte with a jar of Lotus Biscoff Cookie Butter and extra cookies.
            Print Recipe

            Easy Cookie Butter Latte using Biscoff Cookie Butter

            Easy Cookie Butter Latte using Biscoff Cookie Butter is a delicious coffee drink that tastes like it was made in a coffee shop but can be made in your home! Perfect for all coffee lovers! 
            Prep Time5 minutes
            Total Time5 minutes
            Course: coffee, Drinks
            Cuisine: American
            Servings: 1
            Calories: 185kcal
            Author: Lynne Kenton

            Equipment

            • Coffee Maker, Espresso Maker or Moka Pot
            • Handheld Milk Frother optional
            • Mug
            • Cup to steam milk
            • Spoon

            Ingredients

            • 2 oz Espresso or Strongly Brewed Coffee
            • 1 tbsp Cookie Butter such as Biscoff
            • 6 oz Milk of Choice Dairy, Oat or Almond Milk
            • 1-2 tbsp Brown Sugar Simple Syrup

            Brown Sugar Simple Syrup

            • 1/2 cup Water
            • 1/2 cup Brown Sugar

            Instructions

            • Add espresso or strongly brewed coffee to a mug and stir in the cookie butter until the cookie butter melts.
            • Add Brown Sugar Simple Syrup to the milk. Steam or heat milk. Use a frother to froth top of milk.
            • Pour milk over top of espresso. Use a spoon to spoon any frothed milk on top.
            • Top with whipped cream and crushed Biscoff Cookies.

            Brown Sugar Simple Syrup

            • Add brown sugar and water to a pot over medium heat. Stir to combine sugar.
            • Once sugar has melted, turn heat down to a simmer.
            • Let simmer for 5 minutes while syrup thickens.
            • Remove from heat and allow syrup to cool.

            Nutrition

            Serving: 1g | Calories: 185kcal | Carbohydrates: 34g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 142mg | Potassium: 362mg | Sugar: 27g | Vitamin A: 347IU | Vitamin C: 0.1mg | Calcium: 228mg | Iron: 1mg

            The BEST Venison Lasagna Recipe (using Cottage Cheese)

            by Leave a Comment

            The BEST Venison Lasagna Recipe (using Cottage Cheese) is a hearty baked pasta dish oozing with cheese and flavor. Venison Lasagna is one of the best ways to use ground deer to make a comforting family dinner! 

            Slice of creamy Venison Lasagna with a whole pan of lasagna in the background.

            Oftentimes, and especially during the holidays, I am cooking for a crowd. Lasagna is a go to dish for me. Of course, making lasagna requires some time and quite a few steps but it is worth it! When making lasagna, I always double the recipe and freeze one for later! 

            If you are looking for another dish with layers of pasta, try this 5 Ingredient Meatless Baked Ziti! It is perfect to prepare ahead of time and requires only 5 ingredients. Does it get any easier?! Or, if you want to use more deer meat, try this  Sweet and Spicy Venison Chili! This is my signature dish. I jokingly call it my 2nd place chili because it won second place in a cookoff. However, it will always be number one in my book! 

            Jump to:

            Venison Lasagna Details

            Flavor: This lasagna tastes like a traditional lasagna with Italian flavors. The spicy italian sausage adds some zest that is balanced with the sweet tomato base. 

            Time: It takes about 45 minutes to make this lasagna. That includes 30 minutes of simmer time.

            Level of Difficulty: Medium. Anyone can make this lasagna, I promise! I give it a medium difficulty level because it is time consuming. 

            Ingredients

            While the ingredient list is extensive, most ingredients are pantry staples. 

            Venison Lasagna Ingredients: ground venison, mozzarella cheese slices, parmesan cheese, ground Italian sausage, diced tomatoes, crushed tomatoes, tomato paste, lasagna noodles and cottage cheese.
            • Extra Virgin Olive Oil 
            • White Onion
            • Mushrooms: I prefer to use whole white mushrooms and chop them versus purchasing pre-sliced mushrooms. 
            • Garlic Cloves: Substitute 1 teaspoon of garlic powder. 
            • Ground Venison: You could also use ground beef for a similar flavor. 
            • Ground Spicy Italian Sausage: Substitute Mild Italian Sausage for less heat. 
            • Crushed Tomatoes: Substitute marinara sauce or tomato sauce. 
            • Diced Tomatoes
            • Salt
            • Black Pepper
            • Tomato Paste 
            • Cottage Cheese: I use cottage cheese because I find it to be creamier than ricotta cheese. Substitute ricotta cheese. 
            • Eggs
            • Parmesan Cheese 
            • Dried Basil
            • Dried Oregano
            • Mozzarella Cheese Slices 

            Instructions

            ​Making homemade lasagna requires a few steps but it is worth it for this hearty meal! 

            White onion, mushrooms and garlic cooking in a large saucepan.

            Step 1: Sauté white onions in EVOO until soft. Add mushrooms and cook until golden brown. Add garlic and stir for 30 seconds.

            Browned ground venison cooked with mushrooms, onion and garlic.

            Step 2. Add ground venison and ground Italian sausage to the pan. Break up and combine meats as the meat browns.

            Venison lasagna meat layer combined with crushed tomatoes, diced tomatoes and tomato paste in a large pot.

            Step 3. Add the tomato paste, diced tomatoes and crushed tomatoes. Stir to combine. Turn heat to low and simmer for 30-40 minutes.

            Cottage cheese mixed with Italian seasoning, eggs and parmesan cheese to create the cheese layer.

            Step 4. Make the cheese layer by mixing together the cottage cheese, parmesan cheese, eggs, dried basil and dried oregano.

            Meat layer in the bottom of a 9x13 large pan.

            Step 5: Begin layering the lasagna. Start with adding 4 lasagna noodles to the bottom of a 9×13 pan (not photographed). Then, add a layer of the meat sauce.

            Cottage cheese layer of lasagna over top of meat sauce.

            Step 6: Next, add the cheese layer. Continue to alternate noodles, meat and cheese layers.

            Mozzarella cheese slices on top of lasagna. The final layer!

            Step 7: Top with mozzarella cheese.

            Bubbly and creamy lasagna after baked in the oven.

            Step 8: Bake at 350 degrees Fahrenheit for 25-30 minutes until top of lasagna is bubbly.

            Substitutions

            • Substitute the wild game (deer meat) with ground beef or ground lamb.
            • Substitute the cottage cheese mixture with a ricotta cheese mixture. 
            • Use Italian seasoning in place of the dried basil and dried oregano. 
            • Alternatively, use fresh herbs like basil, parsley or oregano in the meat mixture. 
            • Add a pinch of red pepper flakes to the ground meat mixture for a kick of heat. 
            • Add extra vegetables such as chopped red and green peppers or sautéed spinach to the meat mixture for extra veggies  

            Equipment

            No fancy equipment is required to make this crowd pleasing meal!

            • Large pot, large saucepan or large Dutch oven
            • 9×13 pan 
            • Large mixing bowl- here is my favorite set!

            Storage

            Store venison lasagna covered with aluminum foil or plastic wrap in the refrigerator for 3-4 days. Reheat individual pieces in the microwave for 1-2 minutes at a time or reheat the entire pan in the oven until warm in the center. Alternatively, you can freeze any leftover lasagna in an airtight container for up to 3 months. 

            Top tip

            Make sure you use the largest pot or saucepan that you have when making this lasagna. There are a lot of ingredients and you don’t want to the pot or pan to overflow. 

            Venison lasagna with extra parmesan cheese and parsley with entire pan of lasagna. A delicious dinner!

            FAQ

            How do I keep Venison Lasagna from falling apart?

            Keep lasagna from falling apart by letting the lasagna set up after it cooks. When you remove the lasagna from the oven, all the lasagna to sit untouched for 10 minutes. This will allow the lasagna to cool and congeal together. When the lasagna is very hot, it has a tendency to fall apart. 

            How many layers should be in lasagna?

            2-3 layers of noodles, meat sauce and cheese are great for lasagna. However, there is no right answer as it will depend on how thick you layer in the meat and cheese sauce. I start my lasagna with a noodle layer, then meat layer and then a cheese layer.

            What can I serve with Venison Lasagna?

            This Venison Lasagna is a hefty meal! I like to serve it with a fresh salad, garlic bread and, of course, red wine!  

            Can I freeze Venison Lasagna?

            Yes, you can freeze venison lasagna? Lasagna is one of my favorite dishes to meal prep. I will make 2 lasagnas, one to eat now and another to freeze! Assemble the lasagna in a freezer safe pan (I prefer to use an aluminum foil pan). Allow lasagna to cool completely. Wrap tightly with aluminum foil. Freeze for up to 3 months. When you are ready to eat the lasagna, allow the lasagna to dethaw in the refrigerator overnight. Remove lasagna from refrigerator while the oven preheats. Cook as directed. After 25-30 minutes, check to see if the middle of the pasta is hot. If not, place a sheet of aluminum foil over top of the lasagna and continue to cook until warm.

            Looking for other recipes like this? Try these:

            Pairing

            These are my favorite dishes to serve with [this recipe]:

            Slice of lasagna showing off all of the creamy layers
            Print Recipe

            Creamy Venison Lasagna with Cottage Cheese

            The BEST Venison Lasagna Recipe (using Cottage Cheese) is a hearty baked pasta dish oozing with cheese and flavor. Venison Lasagna is one of the best ways to use ground deer to make a comforting family dinner! 
            Prep Time45 minutes
            Cook Time30 minutes
            Total Time1 hour 15 minutes
            Course: Main Course
            Cuisine: American
            Servings: 8
            Calories: 588kcal
            Author: Lynne Kenton

            Equipment

            • 9×13 pan
            • Large pot or sauté pan

            Ingredients

            • 2 tablespoon Extra Virgin Olive Oil
            • 1/2 cup White Onion Chopped
            • 8 ounces White Mushrooms Chopped
            • 4 Garlic Cloves Minced
            • 1 pound Ground Venison substitute ground beef
            • 1/2 pound Spicy Italian Sausage
            • 1 tsp Salt
            • 1/2 tsp Black Pepper
            • 28 ounces Crushed Tomatoes
            • 14 ounces Diced Tomatoes
            • 8 ounces Tomato Paste
            • 14 ounces Whole Milk Cottage Cheese
            • 2 Eggs
            • 1/2 cup Freshly Grated Parmesan Cheese
            • 1 tsp Dried Oregano
            • 1 tsp Dried Basil
            • 12 ounces Oven Ready Lasagna Noodles
            • 8 Mozzarella Cheese Slices

            Instructions

            • Preheat oven to 350 degrees Fahrenheit.
            • Begin by heating the the Extra Virgin Olive Oil in a large pot over medium high heat. Once oil is hot, add the onions and saute for 3 minutes until onions begin to soften.
            • Add mushrooms. Cook for another 3-4 minutes until mushrooms are golden. Add garlic and stir for 30 seconds until fragrant.
            • Add ground venison and Italian Sausage. Season with salt and pepper. Break up meat while browning.
            • Once meat is brown, add crushed tomatoes, diced tomatoes and tomato paste. Stir to combine.
            • Turn heat down to low. Simmer ingredients together for 30-40 minutes.
            • Meanwhile, in a medium bowl, combine the cottage cheese, parmesan cheese, eggs, dried oregano and dried basil.
            • When meat mixture is done simmering, begin assembling the lasagna. In a 9×13 pan, place 4 uncooked lasagna noodles. Place meat mixture on top using a spoon to spread out on top of noodles. Add cottage cheese mixture on top. Repeat noodles, meat, cheese.
            • Top lasagna with mozzarella cheese.
            • Bake for 25-30 minutes until the top is hot and bubbly. If the top begins to brown, cover with foil.

            Nutrition

            Serving: 8g | Calories: 588kcal | Carbohydrates: 63g | Protein: 38g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.004g | Cholesterol: 140mg | Sodium: 2.045mg | Potassium: 1.939mg | Fiber: 8g | Sugar: 20g | Vitamin A: 2.193IU | Vitamin C: 35mg | Calcium: 212mg | Iron: 7mg

            The Ultimate Seafood Charcuterie Board

            by Leave a Comment

            The Ultimate Seafood Charcuterie Board is an awe-inspiring platter perfect for the holiday season! This ‘Seacuterie Board’ is a seafood lovers take on a traditional charcuterie board and is sure to be an exceptional centerpiece for your next gathering! 

            Cheese and deli meat option added to seafood platter for a complete Seafood Charcuterie Board

            Boards have been all the rage over the past few years because they are simple to make and you can often please many palates. There has been the breakfast board, dessert charcuterie boards and even butter boards (a trend which I chose to not get on). Why not try a Seafood Charcuterie Board to fancy things up for the holidays?! 

            Charcuterie boards are my go to when I need a something simple to serve to a crowd. If you are looking for other charcuterie board ideas, try this Sweet and Savory Caramel Apple Charcuterie Board. This dessert board is simple to make and everyone loves this sweet and semi-healthy treat! If you are looking for a vegetarian and healthy option, check out this post on How To Build A Simple Veggie Charcuterie Board. I give you all of my tips and tricks to put together a veggie charcuterie platter that is beautiful and full of options! 

            Jump to:

            Seafood Charcuterie Board Details


            Level of Difficulty:             Simple! The only cooking that this board requires is steaming shrimp! The rest of the work is arranging food on the large board. 

            Time: 20 minutes! This includes the time to steam shrimp! 

            Flavor: This board has a smoky flavor and a savory flavor! 

            Ingredients

            • Smoked Salmon
            • Fish Dip: You can make this yourself or purchase at your local market. I prefer a fresh albacore tuna dip from Big Fish Market in Rehoboth! It has a smoky flavor and is one of my go to dips when hosting. 
            • Raw Shrimp: Deveined with the shell and tail on. You can buy these fresh or frozen. If using frozen, thaw overnight in the refrigerator. I will teach you how to steam shrimp. If you would rather skip steaming the shrimp, you can purchase steamed shrimp cocktail at your local grocery store. 
            • Cream Cheese: Make sure that the cream cheese is softened or use a whipped version. The cream cheese will go on the salmon. Try using a flavored cream cheese such as Garlic and Herb or Chive and Onion. Delaware locals, Surf Bagel makes the best Garlic and Herb Cream Cheese! 
            • Capers
            • Lemon Wedges
            • Cocktail Sauce: This will go with the shrimp. You can purchase pre-made cocktail sauce or make your own by mixing together ketchup and horseradish. I like to make my own so that I can make it extra spicy! 
            • Fresh Herbs: The herbs will be used to garnish and build a beautiful board! Use fresh sprigs of dill, rosemary sprigs or parsley. Alternatively, use lettuce leaves.
            • Red Onion: This will accompany the smoked salmon. Slice the red onion into thin long strips. 
            • Meat Products (optional): If serving this board as a meal board, add some deli meats such as prosciutto, salami or Italian Capocollo to your board. You can purchase these pre-packaged from most grocery stores or from the deli. 
            • Cheese Products (optional): Add in some cheese options to make a more robust meal platter! Blue cheese, aged gouda and sharp cheddar are some of my favorite options. 
            • Fresh Fruit: Fill in any empty space on your board with fresh fruit such as grapes or raspberries.
            • Fresh Veggies: Fresh veggies add a pop of color to your board and can provide different textural bases. Use broccoli, pepper slices or cucumbers. 
            • Crackers or Bread: This will be used for the tuna dip and to eat with salmon. 

            Instructions

            1. Start creating your Seafood Charcuterie Board by adding the seafood. I like to add my largest ingredients first. The seafood will be the largest option and main ingredient. Arrange the shrimp on the board. Add the tuna dip to a bowl. Arrange the salmon. Take your seafood board to the next level by creating salmon roses! Check out how here! 
            2. Then, add any fresh herbs that you are going to use as a garnish. Lay these herbs flat so that ingredients can be placed on top. 
            3. Next, add your accompaniments. Add the cream cheese in a small bowl, capers, lemon wedges, cocktail sauce, red onion and crackers or fresh bread. Group the ingredients together as they will be enjoyed. For example, keep the capers, lemon juice and red onion around the salmon. Place the cocktail sauce next to the shrimp. Place the crackers or bread next to the tuna dip. 
            4. If choosing to add meat or cheese to the board, fill in the board. I like to pre-slice cheese to make it easier for guests to enjoy. 
            5. Finally, add in any fresh fruit or fresh veggies where they will fit! 
            Fish dip, smoked salmon and steamed shrimp on a large serving platter

            Add main ingredients. In this case, add all seafood components.

            Fresh herbs (thyme and rosemary) on seafood charcuterie board as a garnish

            Add fresh herbs or lettuce.

            Seafood platter accompaniments added to board including crackers, lemon wedges, cocktail sauce and cream cheese

            Add accompaniments such as bread, crackers, lemon wedges or red onion.

            Fill in remainder of tray with cheese, meat, fresh fruit or vegetables!

            How to Steam Shrimp

            This is the easiest way to steam shrimp and how I steam my shrimp for all of my shrimp platters. Here is what you will need: 

            • Shrimp: ​Use fresh or frozen shrimp with the shell and tail on. If using frozen shrimp, dethaw ahead of time.  
            • Light Beer: ​I use whatever light beer I have on hand such as a Miller Lite. I have also used Ales. Alternatively, you can use water.
            • Old Bay
            • Steam basket or steam pot
            • Medium pot: ​The pot should be able to fit the steam basket on top of it. 
            1.  Fill bottom of pot with beer or water. 
            2. Place steam basket or steam pot on top  of pot. Add shrimp.
            3. Toss shrimp with Old Bay. 
            4. Place lid on top of steam basket. 
            5. Turn heat to medium high. Once you see steam escaping from lid, turn heat down to low. Let simmer for 7 minutes. Shrimp should be pink and cooked.
            6. Remove from heat and allow shrimp to cool.  
            7. Serve with cocktail sauce! 

            Variations

            ​This board is easy to tailor to your guests preferences and the season. The seafood charcuterie board that I highlighted focuses on ingredients that are simple to get and affordable. Here are some other fun ideas: 

            • Use Snow Crab Legs! Snow crab claws would be perfect to serve at New Years Eve party. 
            • Use fresh seafood! If you are lucky enough to live by the water, add some freshly caught fish to your seachuterie platter! Ahi tuna is the perfect seafood to serve raw with soy sauce and ginger. 
            • To make more filling meal boards, simply cook some fresh fish filets such as rockfish or mahi on the stove top. Cut into bite sized pieces and place on the board. Lemon juice is the perfect accompaniment for freshly cooked fish. 

            Equipment

            Making this Seafood Charcuterie Board is so simple and requires minimal equipment to create an exceptional centerpiece. You will need:

            • Large Board or Serving Platter
            • Several small bowls 
            • Small knives/spoons

            ​Be sure to also have cocktail napkins and plates to go with your finger foods! 

            Storage

            ​Seafood is best served that day that it is prepared. I do not recommend storing leftover seafood. Try to eat everything on the platter the day that it is served!

            Top tip

            Keep platter refrigerated until serving and be mindful of how long seafood sits at room temperature.

            Hand reaching onto seafood platter to try a delicious smoked fish dip on a cracker

            FAQ

            Do shrimp go on a charcuterie board?

            Shrimp absolutely belong on a charcuterie board especially a Seafood Charcuterie Board! Shrimp are easy to find at your local grocery store. If you cannot buy them fresh, purchase them frozen with the tails and shells on. Shrimp are also a great option for a charcuterie board because you can purchase them already steamed! 

            How do you make a Seacuterie Board?

            ​You make a Seacuterie Board by adding seafood items such as fresh fish, fish dip, shrimp or crab legs to a large board and adding all of the accompaniments to the platter. A Seacuterie Board is similar to a cheese board except you are using seafood! 

            What goes with a seafood platter?

            ​Crackers, fresh bread, lemon wedges, cocktail sauce, capers and red onion all go on a seafood platter! You can also add some cheese, meats, fresh fruit and/or veggies to a seafood platter for guests who do not eat fish. 

            Looking for other simple meal boards or appetizers? Try these:

            Pairing

            These are my favorite drinks to serve for simple entertaining:

            Cheese and deli meat option added to seafood platter for a complete Seafood Charcuterie Board
            Print Recipe

            The Ultimate Seafood Charcuterie Board

            The Ultimate Seafood Charcuterie Board is an awe-inspiring platter perfect for the holiday season! This 'Seacuterie Board' is a the seafood lovers take on a traditional charcuterie board and is sure to be an exceptional centerpiece for your next gathering! 
            Prep Time5 minutes
            Total Time5 minutes
            Course: Appetizer
            Cuisine: American
            Servings: 8
            Author: Lynne Kenton

            Equipment

            • Large platter or serving tray
            • Small Bowls
            • Small spoons and knives

            Ingredients

            • Smoked Salmon
            • Shrimp Raw or Steamed
            • Fish Dip
            • Cream Cheese
            • Lemon Wedges
            • Capers
            • Crackers or Fresh Bread
            • Cocktail Sauce
            • Fresh Fruit or Vegetables
            • Deli Meats
            • Cheese

            Instructions

            • Begin by adding the main seafood ingredients to the platter. Section the seafood options into different areas of the platter.
            • Add any fresh herbs or lettuce as garnishes.
            • Add all accompaniments to the board placing them near the seafood they will be enjoyed with (i.e. capers, lemon wedges, crackers and cream cheese with salmon. Cocktail sauce with the shrimp. Crackers with the fish dip).
            • If serving, add in deli meats, cheese, fruit or veggies.
            • Refrigerate until ready to serve!

            Nutrition

            Serving: 8g

            Mini Sauteed Mushroom and Spinach Egg Bites Recipe

            by Leave a Comment

            Mini Sauteed Mushroom and Spinach Egg Bites is a baked egg recipe filled with healthy ingredients! These handheld egg bites taste like cooked scrambled eggs with sauteed mushrooms and spinach. They are a great way to eat on the go in the morning. 

            Many Mini Egg Bites with mushrooms and spinach on a breakfast serving tray

            Getting out the door in the morning is HARD! It is so easy to grab a bagel or a muffin and head out the door. I am always trying to think of new ways to make breakfast quick and healthy. Enter these Mini Mushroom and Spinach Egg Bites! Full of good for you ingredients and lots of protein, they are simple to grab and go. 

            Now, if you need something caffeinated to pair with your Mini Egg Bites, I have you covered! Try one of these delicious morning breakfast drinks: 

            Jump to:

            Mini Egg Bite Details

            Flavor: These egg bites have a smooth flavor with earthy tones from the mushrooms and spinach. 

            Time: 30 minutes total! It takes around 10 minutes to make the egg bites and 20 minutes to bake them.

            Level of Difficulty: Super simple! This recipe involves sautéing, blending, mixing and pouring the batter. These basic instructions will give the best breakfast! 

            Ingredients and Substitutions

            • Eggs
            • Cottage Cheese: I have substituted ricotta cheese in these egg bites and liked it just as much as cottage cheese! 
            • Shredded Cheese: I like to use a shredded cheddar cheese. Swiss and gouda cheese also pair well with the mushrooms and spinach. 
            • Spinach: I like to cook with fresh baby spinach but you could also use frozen spinach. Allow the spinach to dethaw and squeeze out extra moisture before using. 
            • Mushrooms: I use sliced portabella mushrooms. You could also cremini mushrooms, oyster mushrooms, baby bellas or white button mushrooms. 
            • Extra Virgin Olive Oil: This is used to sauté the eggs and mushrooms. You could substitute butter or vegetable oil.
            • Garlic Cloves: Substitute garlic powder or omit. 
            • Thyme Sprigs: Substitute dried thyme. 
            • Salt
            • Black Pepper 
            Mushroom and Spinach Egg Bite ingredients: spinach, mushrooms, eggs, cottage cheese, shredded cheese, garlic, thyme and olive oil

            Instructions

            This cooking method was learned from Iowa Girl Eats Mini Egg Bites recipe. I have tried to cook these egg bites plenty of other ways (in a regular muffin tin, unlined in a muffin tin, without water in the oven) and none of them have turned out as good as Kristin’s version. 

            1. Preheat oven to 325 degrees. Add a 9×13 pan filled with water to the bottom oven rack. 
            2. Start by adding Extra Virgin Olive Oil to a deep skillet frying pan over medium high heat. When the oil is hot, add the mushrooms and season with salt and pepper. Stir occasionally. Cook for about 5 minutes until the mushrooms are golden. During the last minute of cooking, add the garlic cloves. Stir until fragrant. 
            3. Add spinach to the same pan and the mushrooms and garlic. Add a pinch of salt to spinach. Using tongs, toss the spinach as it wilts. Once wilted, remove from heat. 
            4. Add the eggs, cottage/ricotta cheese to a large blender. Blend on high for 1 minute until smooth. Alternatively, you can whisk eggs with the cheese until smooth. 
            5. Spray a silicone mini muffin pan with cooking spray. 
            6. Add about a tablespoon of the mushroom/spinach mixture to each muffin hole. Sprinkle with shredded cheese. Pour egg mixture over top until almost full.
            7. Bake for 20-25 minutes until the tops of muffins are firm and beginning to brown on the sides.
            8. Let cool for 5 minutes before enjoying! 
            Mushrooms and spinach sauteed together in a frying pan with garlic

            Sauté mushrooms, spinach and garlic in a heavy bottom frying pan.

            Eggs and cottage cheese blended together in a blender.

            Add eggs and cottage cheese to a blender and blend until smooth.

            Add sauteed mushroom and spinach mixture to a silicone mini muffin pan.

            Silicone mini muffin pan filled with sauteed mushrooms and spinach

            Sprinkle shredded cheese on top of sauteed mushrooms and spinach.

            Mini Muffin Pan filled with sauteed mushrooms, spinach, cheese and egg mixture.

            Add egg mixture to the muffin pan filling to the top.

            Egg bites with mushrooms and spinach after baking in the oven.

            Bake egg bites for 20-25 minutes until they begin to ‘pop’ out of the pan in the oven.

            Variations

            These Mini Egg Bites have endless flavor combinations! Here are some fun ideas: 

            • Make it Mexican! Use chorizo, salsa, green onions and taco cheese! 
            • Caprese Egg Bites! Use fresh cherry tomatoes, mozzarella and basil. 
            • Kid friendly! Keep it simple and kid approved but eliminating the vegetables and using lots of cheese. 
            • Make it light! Remove the egg yolk and just use egg whites in this recipe for a very calorie conscious breakfast. 

            Equipment

            • 9×13 Pan
            • Tongs
            • Blender or a Whisk and a large bowl
            • Silicone Mini Muffin Pan 

            Storage

            Store Mini Mushroom and Spinach Egg Bites refrigerated in an airtight container. To reheat, microwave for 45 seconds. These egg bites also freeze well! Dethaw in the refrigerator over night. Reheat in the microwave for about 45 seconds. 

            Top tip

            Slice spinach into small pieces. Because the mini muffins are bite sized, you need tiny pieces of spinach in them. If you don’t slice the spinach into bite sized pieces, you will get a lot of spinach with not a lot of egg. 

            A Mini Egg Bite cut in half to show the mushroom and spinach filling

            FAQ

            Is it good to eat spinach and eggs together?

            Spinach and eggs are two nutritional powerhouses! Spinach is full of good for you vitamins such as vitamin A, C and K. Eggs are full of protein and vitamin A, D and B12. Combine these two foods and you have a perfect breakfast! 

            Are mushrooms and eggs good together?

            Mushrooms have a natural earthy and nutty flavor. They lose that flavor when cooked. Combined and cooked with eggs softens the mushroom and gives them a slightly sweet flavor. Like spinach and eggs, mushrooms and eggs are a nutritional powerhouse. They both pack the protein and the nutrients! 

            Can you freeze mini egg bites?

            Yes, mini egg bites can be frozen! Simply, freeze egg bites in a sealed, airtight container. I recommend freezing the egg bites in small containers so that you can pop out a few egg bites for each meal. 

            What can I serve my egg bites with?

            Serve these Mini Spinach and Mushroom Egg Bites with a muffin or toast for a healthy breakfast. Or, serve as a side dish for brunch. This healthy and savory breakfast can be paired with a sweet breakfast dish to balance out the meal. Drizzle soy sauce over egg bites or serve with ketchup and hot sauce. 


            Looking for other breakfast recipes? Try one of these:

            Pairing

            Here are some of my favorite caffeinated drinks to pair with Mini Egg Bites:

            Sauteed mushrooms and spinach on a blue serving tray
            Print Recipe

            Mini Sauteed Mushroom and Spinach Egg Bites Recipe

            Mini Sauteed Mushroom and Spinach Egg Bites are a simple baked egg recipe filled with healthy ingredients! These handheld egg bites taste like cooked scrambled eggs with sauteed mushrooms and spinach and are a great way to eat on the go in the morning. 
            Prep Time10 minutes
            Cook Time20 minutes
            Total Time30 minutes
            Course: Breakfast, Brunch
            Cuisine: American
            Servings: 24 Mini Muffins
            Calories: 42kcal
            Author: Lynne Kenton

            Equipment

            • Silicone Mini Muffin Tin
            • 9×13 pan
            • Tongs
            • Blender

            Ingredients

            • 2 tbsp Extra Virgin Olive Oil
            • 4 oz Mushrooms Chopped
            • 4 cups Spinach Chopped
            • 1 Garlic Cloves Minced
            • 4 Fresh Thyme Sprigs
            • 6 Large Eggs
            • 1/2 cup Cottage Cheese
            • 1/2 cup Shredded Cheese Gouda, Cheddar, Swiss

            Instructions

            • Heat Extra Virgin Olive Oil in a medium pan over medium low heat. Add the mushrooms and season with salt and pepper. Cook until golden about 5 minutes
            • Add the garlic and cook until fragrant about 1 minute. Push garlic to the side.
            • Add the spinach and thyme to the same pan with the mushrooms and garlic. Season with a salt. Turn spinach using tongs until spinach is wilted.
            • Meanwhile, add eggs and cottage cheese to a blender. Blend on high for 1 minute until smooth.
            • Preheat oven to 325 degrees. Add a 9×13 pan filled with water to the bottom oven rack. Spray silicone mini muffin pan with cooking spray.
            • Put about a tablespoon of the mushroom and spinach mixture into each mini muffin cup. Sprinkle with shredded cheese.
            • Pour cottage cheese egg mixture into each mini muffin until almost full.
            • Bake for 20-25 minutes until eggs are cooked through and popping out of pan.

            Nutrition

            Serving: 24g | Calories: 42kcal | Carbohydrates: 1g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 44mg | Sodium: 49mg | Potassium: 66mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 566IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 0.4mg