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Sweet and Salty Old Bay Chex Mix

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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

Strawberry Basil Smash (Gin Cocktail Recipe)

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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)

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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

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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)

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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.
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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.
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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.
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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.
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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

Honey Butter Old Bay Salmon (Easy Sheet Pan Dinner)

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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.
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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

Easy Blackberry Sangria (Copycat Carrabba’s Recipe)

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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.
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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)

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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.
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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)

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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

Naked Air Fryer Chicken Tenders (Tysons Chicken) 

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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

Rosemary Grapefruit Tequila Spritzer Cocktail Recipe

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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

Jack Daniel’s Pulled BBQ Chicken (Crockpot Recipe)

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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

Classic Chicken Salad (Gluten Free)

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Classic Chicken Salad (Gluten Free) is the ultimate chicken salad recipe! Made with simple ingredients and pantry staples, this creamy chicken salad recipe is a perfect light dinner or weekday lunch! 

Chicken Salad (Gluten Free) in lettuce cups on a serving platter with grapes.

My secret ingredient in this chicken salad is….TARRAGON! This herb is slightly spicy and citrusy and goes a long way in chicken salad. 

Chicken salad is the perfect big batch recipe to prepare ahead of time and serve for large gatherings such as birthday parties or bridal showers. If you are looking for another simple recipe to serve for large crowds, try this Roasted Tomato and Corn Pasta Salad.  Made with plenty of fresh herbs, this pasta salad holds up well and tastes better the next day. Or, try this Herby Lemon Orzo Salad with Roasted Vegetables for a recipe that everyone will love! 

Jump to:

Easy and Classic Chicken Salad (Gluten Free) Details 

Flavor: ​This chicken salad has a slightly tangy flavor thanks to the herbs and mustard. The creamy dressing gives the chicken salad a smooth texture. 

Time: ​You can make this chicken salad in about 15 minutes (not including the time to cook the chicken). 

Level of Difficulty: ​Super Simple! A little shredding, chopping and mixing, and you will have a delicious chicken salad recipe to enjoy! 

Ingredients/Substitutions

​This Easy and Classic Chicken Salad (Gluten Free) recipe comes together with basic, everyday ingredients. No need to run to multiple grocery stores looking for fancy ingredients. Check out your refrigerator and pantry to find these ingredients or substitutions. 

Chicken Salad Ingredients: shredded chicken breast, mayonnaise, celery, red onion, salt, pepper, Dijon mustard, tarragon, chives and thyme.
  • Shredded Chicken: I prefer to use boneless skinless chicken breasts. You could use chicken thighs or chicken tenders. Or, you could even use store-bought rotisserie chicken to make this really easy. I will teach you how to get the most perfect shredded chicken in this post!
  • Celery Stalks: Fresh, crisp celery tastes best in this easy chicken salad recipe. 
  • Red Onion
  • Salt
  • Black Pepper
  • Mayonnaise: Duke’s Mayo is my favorite and it is naturally gluten free. Make sure that the mayo you use is gluten free. You can also substitute Greek yogurt or sour cream (I don’t recommend using all sour cream. Use 50% sour cream, 50% mayo). 
  • Mustard: I prefer to use a spicy brown mustard or a Dijon mustard in this recipe for extra flavor. 
  • Fresh Tarragon, Chives and Thyme: I find that fresh herbs give the best taste. If you don’t have these exact herbs, substitute in herbs that you like such as fresh parsley or fresh dill. 
  • Fresh Lemon Juice 

Instructions

Let’s Get Cookin’!

  1. Make the Chicken. ​My favorite way to make the chicken is to use boneless chicken breasts and cook them in the crockpot. Season both sides of the chicken breast with salt and pepper. Pour about 1/4 cup of chicken broth into the crockpot. Cook on low for 4 hours until chicken is cooked through. If you are using leftover rotisserie chicken, you can skip this step. 
  2. Shred the Chicken. ​You can shred the chicken with a fork and a knife when the chicken is at room temperature. Or, use this time saving trick! While the chicken is still warm, place the chicken in the bowl of your stand mixer. Mix chicken using the paddle attachment on low speed for about a minute until chicken is thinly shredded. 
  3. Mix the ingredients. ​Place chicken in a large mixing bowl. If you shredded the chicken using the mixer, the chicken can stay in that bowl. Add the celery, red onion, mayonnaise, mustard, lemon juice, tarragon, chives and thyme. Stir together. Taste to add seasoning or additional mayonnaise or mustard. You don’t want the chicken salad to be dry. 
Chicken breasts in crock pot seasoned with salt and pepper

Add chicken to a crockpot. Season with salt and pepper. Pour 1/4 cup chicken broth in bottom of pot. Cook on low for 2- 4 hours until chicken is cooked through.

Cooked chicken breast in a stand mixer ready to be shredded.

Shred chicken in stand mixer.

All ingredients for Chicken Salad (Gluten Free) in a large mixing bowl prior to mixing

Mix all ingredients together in a large mixing bowl.

How to Serve

 This recipe is naturally gluten free. To keep it gluten free, try serving the chicken salad: 

  • In Butter Lettuce Cups: Think of these lettuce cups as mini wraps for your chicken salad!
  • Over a Salad: Grab all of the your favorite salad ingredients such as romaine lettuce, crunchy veggies, dried fruit and nuts to make a delicious salad! 
  • As a chicken salad sandwiches: ​To keep this recipe gluten free, be sure to grab your favorite gluten-free bread. Serve with lettuce and tomato! 
  • Serve for a crowd: ​Serve this homemade chicken salad to feed a crowd. Have a tray of lettuce wraps, a tray of croissants or buns and the chicken salad. Let guests choose how to eat their chicken salad. Pasta salads and potato chips pair perfectly! 
Chicken Salad (Gluten Free) in a serving bowl with a spoon. Red grapes, lettuce and tomato are next to serving bowl to be served with the chicken salad.

Variations

Make it healthier: ​substitute plain Greek yogurt in place of the mayonnaise. 

Make a Maryland version: ​season with Old Bay! A Chesapeake tradition! 

Make a deluxe chicken salad: add in sliced red grapes or green grapes, slivered almonds, green onions and/or dried cranberries to make a filling and tasty chicken salad! 

Equipment

​No fancy equipment is needed to make this chicken salad! 

  • Crockpot ​(if not using leftover chicken or rotisserie chicken)
  • Stand Mixer with Paddle Attachment (to shred chicken)
  • Large Bowl
  • Large Spoon or Spatula 
  • Airtight Container ​(for storage) 

Storage

​Store this Classic Chicken Salad refrigerated in an airtight container. Enjoy this chicken salad within 3-4 days of making. You can prepare this recipe the day before. Be sure to stir chicken salad before serving. Add additional mayo and/or seasonings if needed. 

Top tip

​Use a stand mixer to shred the chicken! It is the easiest way to get thinly sliced chicken pieces that mixes perfectly with the other ingredients. Plus, you won’t burn or cut yourself while cutting the chicken. 

FAQ

Does chicken salad contain gluten? 

No, most chicken salad is naturally gluten-free. However, be sure to check the ingredients, what is mixed in the chicken salad and what the chicken salad is served with before consuming. 

What can I put in chicken salad besides bread? 

Serve chicken salad on gluten-free crackers, in a butter lettuce cup or on a wrap for healthy alternatives to bread! 

Why does my chicken salad taste bland? 

Chicken salad can taste bland if there are not any seasoning or fun mix-ins. To keep chicken salad from tasting bland, season with salt and pepper, stir in fresh herbs, add in seedless grapes, green onion or red wine vinegar for different ways to spice up chicken salad! 

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with Easy and Classic Chicken Salad (Gluten Free):

Gluten Free Chicken Salad on Lettuce Wraps with Red Grapes
Print Recipe
5 from 2 votes

Easy and Classic Chicken Salad (Gluten Free)

Easy and Classic Chicken Salad (Gluten Free) is the ultimate chicken salad recipe! Made with simple ingredients and pantry staples, this creamy chicken salad recipe is a perfect light dinner or weekday lunch! 
Prep Time10 minutes
Total Time10 minutes
Course: Main Course, Salad
Cuisine: American
Servings: 6
Calories: 311kcal
Author: Lynne Kenton

Equipment

  • Slow Cooker
  • Stand Mixer with Paddle Attachment
  • Large Mixing Bowl
  • Large Spoon or Spatula
  • Airtight Container for storing

Ingredients

  • 1.5 lbs Chicken Breast cooked and shredded
  • 2 Celery Stalks chopped
  • 1/4 cup Red Onion chopped
  • Salt and Pepper
  • 3/4 cup Mayonaisse
  • 1 tbsp Spicy Brown Mustard
  • 1 tbsp Lemon Juice
  • 1 tbsp Fresh Tarragon finely chopped
  • 1 tbsp Fresh Chives finely chopped
  • 1 tbsp Fresh Thyme finely chopped

Instructions

  • Add chicken, celery, red onion, mayonnaise, mustard, lemon juice, tarragon, chives and thyme to a large mixing bowl. Thoroughly mix together. Season with salt and pepper to taste. Refrigerate until ready to serve. Serve in lettuce cups, over salad or on bread.

Notes

For the moistest chicken breast, cook chicken in the crockpot. Season both sides of the chicken with salt and pepper. Add 1/4 cup chicken broth to the crock pot. Cook on low for 4 hours. Immediately shred chicken. 
The easiest way to shred chicken is in your stand mixer! Simply, transfer warm boneless chicken breasts directly into the bowl of your stand mixer. Using the paddle attachment, mix on low until chicken is shredded. Now, use your mixing bowl to mix up the chicken salad! 

Nutrition

Serving: 6g | Calories: 311kcal | Carbohydrates: 5g | Protein: 21g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 70mg | Sodium: 1.376mg | Potassium: 477mg | Fiber: 1g | Sugar: 1g | Vitamin A: 163IU | Vitamin C: 4mg | Calcium: 37mg | Iron: 1mg

Roasted Tomato and Corn Pasta Salad

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Roasted Tomato and Corn Pasta Salad is an herby pasta dish made with the best summer produce. Tomatoes are roasted in garlic and combined with a light dressing to make a delicious pasta!

I have been making pasta salad creations for as long as I remember. Most of those involved blocks of cheese and store bought salad dressing. I have switched things up with this Roasted Tomato and Corn Pasta Salad. A light homemade dressing is made with fresh herbs, tomatoes are roasted in garlic and summer corn is steamed. Combined with penne pasta, this dish tastes like summer!

If you are looking for another light pasta recipe that feeds a crowd, try this Herby Lemon Orzo Salad with Roasted Vegetables. Every time I make this, I get asked for the recipe and have no leftovers!

Jump to:

Roasted Tomato and Corn Pasta Details

Flavor: This pasta tastes like summer! The pasta is sweet from the corn and roasted tomatoes and earthy from the herbs.

Time: 30 minutes. There are a few extra steps to make this pasta salad (roasting the tomatoes, steaming the corn and making the dressing). Trust me, all of these steps lead to a delicious dish!

Level of Difficulty: Medium! While all of the tasks in this recipe are simple, there are a few. If you plan ahead, you can make the dressing while the corn is steaming and make the tomatoes while the pasta is boiling.

Ingredients

Stop by your favorite farm stand for the freshest corn, tomatoes and herbs!

  • Extra Virgin Olive Oil
  • Cherry Tomatoes
  • Garlic Cloves
  • Fresh Thyme Sprigs
  • Salt and Pepper
  • Penne Pasta- substitute another medium to short pasta such as Rotini, Campanelle or Farfelle would work in this recipe.
  • Parmesan Cheese- use fresh grated if possible.
  • Lemon Juice
  • Crushed Red Pepper Flakes
  • Steamed Corn- substitute canned or frozen corn.
  • Fresh Rosemary Sprigs
  • Fresh Oregano
  • Fresh Basil

Instructions

  1. Steam Corn. Remove corn husk and clean corn cobs. Bring water to a boil. Add corn and boil for 7 minutes. Remove from water and let cool. Once cool, use a sharp knife to remove corn kernels from cob.
  2. Make Pasta Dressing. While corn is steaming, combine the pasta dressing in a large mixing bowl. Add EVOO, lemon juice, basil, rosemary, oregano, crushed red pepper and parmesan. Whisk to combine.
  3. Roast Tomatoes. Add 1 TBSP of EVOO to a sauté pan and turn heat to medium. Once EVOO is hot, add tomatoes, garlic and thyme. Season with salt and pepper. Cook, stirring occasionally, for about 10 minutes until tomatoes have burst.
  4. Boil Pasta. While the tomatoes are roasting, cook the pasta according to box directions to make al dente pasta. Drain pasta.
  5. Combine pasta with dressing. While pasta is still hot, pour into dressing. Stir quickly to mix the dressing with the pasta.
  6. Combine pasta with tomatoes and corn. Add tomatoes with the garlic and juices. Add the corn and stir.
  7. Season with salt and pepper. Serve pasta hot or cold. If serving a few days after being made, you may have to add extra lemon juice or EVOO.

Variations

Here a few different ideas to change this recipe for different taste buds!

  • Simpler – use canned or frozen corn and a store-bought salad dressing. I have been using this House Vinaigrette from Aldi. It is the perfect, light dressing and pairs well with the corn and tomatoes.
  • Deluxe – add feta cheese! I like to add feta when the pasta is still hot so that it melts into the noodles.
  • Kid friendly – If you are trying to incorporate more vegetables in your kiddo’s diets, add some spinach to the tomatoes. Cook the spinach until it is wilted. Combine with the pasta and you will have a sneaky vegetable in the pasta salad!

Equipment

  • 2 Large Pots (one for steaming corn, the other for boiling the pasta)
  • Sauté Pan
  • Large Mixing Bowl
  • Large Rimmed Baking Sheet

Storage

Store pasta refrigerated in an airtight container for up to 5 days. The pasta may absorb the dressing while refrigerated. If pasta seems dry, add EVOO and/or lemon juice and stir.

Top tip

Always use the bigger bowl! This pasta salad serves a crowd. Use a large bowl to mix the pasta with the dressing, corn and tomatoes.

Use high quality pasta. More expensive pasta is fresher. You can taste the difference in the texture and thickness of the pasta. I believe that more expensive pasta is more filling.

Have ingredients prepped and ready. Make sure that the dressing and tomatoes are ready to go when the pasta is done cooking. You want to combine all the ingredients when they are hot so that they easily mix together.

FAQ

How do you make pasta salad not soggy?

Make pasta salad not soggy by not overdressing the pasta salad. In this Roasted Tomato and Corn Pasta Salad recipe, the dressing recipe is light and is simply made. Use the recipe card ingredient amounts. This will make a light dressing. If more dressing is needed at the time of serving, add EVOO and lemon juice until you reach the desired flavor.

Why does pasta salad taste better the next day?

Pasta salad tastes better the next day because the flavors have time to bind together. Be sure to stir and taste the pasta before serving to make sure that no dressing has settled in the bottom of the bowl. Season with salt and pepper and more dressing if necessary.

What if I don’t have fresh herbs to use in the pasta salad?

If you do not have fresh herbs, use dried herbs. Use a 3 to 1 ratio for fresh to dried herbs. So, if a recipe calls for 1 cup fresh herbs substitute the fresh herbs with 1/3 cup dried herbs.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with this recipe:

A delicious bowl of Roasted Tomato and Corn Pasta Salad
Print Recipe

Roasted Tomato and Corn Summer Pasta Salad

Roasted Tomato and Corn Pasta Salad is an herby pasta dish made with the best summer produce. Tomatoes are roasted in garlic and combined with a light dressing to make a delicious pasta!
Cook Time30 minutes
Total Time30 minutes
Course: Main Course, Side Dish
Cuisine: American
Servings: 8
Calories: 332kcal
Author: Lynne Kenton

Equipment

  • 1 Saute Pan
  • 2 Large Pots
  • 1 Large Mixing Bowl
  • 1 Microwavable Measuring Cup
  • 1 Large Rimmed Baking Sheet

Ingredients

  • 1/3 cup Extra Virgin Olive Oil plus 1 TBSP
  • 10 oz Cherry Tomatoes
  • 4 Garlic Cloves Chopped
  • 2 Thyme Sprigs
  • Salt and Pepper
  • 1 lb Penne Pasta
  • 1/2 cup Grated Parmesan Cheese
  • 1 Juice of a Lemon
  • Crushed Red Pepper Flakes
  • 6 Ears Steamed Corn Kernels removed
  • 2 Rosemary Sprigs Chopped
  • 1 tbsp Oregano Chopped
  • 1/2 cup Basil Chopped

Instructions

  • Add 1 TBSP EVOO to a large sauté pan over medium heat. Add cherry tomatoes, garlic cloves and thyme. Season with salt and pepper. Cook, stirring often, until tomatoes have burst. Remove from heat.
  • Cook pasta al dente. Drain pasta.
  • Add EVOO, parmesan cheese, basil, rosemary, oregano, crushed red pepper and lemon juice to a large bowl. Stir to combine. Add hot pasta and stir to coat pasta with dressing.
  • Stir in corn and tomatoes with juice.

Nutrition

Serving: 8g | Calories: 332kcal | Carbohydrates: 47g | Protein: 10g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 5mg | Sodium: 118mg | Potassium: 255mg | Fiber: 3g | Sugar: 3g | Vitamin A: 334IU | Vitamin C: 16mg | Calcium: 91mg | Iron: 1mg

One Pan Roasted Fish with Garlic Cherry Tomatoes

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One Pan Roasted Fish with Garlic Cherry Tomatoes is an elegant yet simple recipe. Serve this white fish dish over pasta or with a side of crusty bread for dinner on busy weeknights !

With summer beginning, I am all about using fresh produce to make quick, light dinners. This fish recipe will soon become your favorite entertaining meal and what’s for dinner tonight! 

Looking for another Cherry Tomato recipe? Try this Cherry Tomato Toast with Honey Whipped Ricotta. This easy appetizer makes the best use of fresh summer tomatoes!

 

Jump to:

One Pan Roasted Fish Details

Flavor: Fresh, sweet with a little lemon tang! This roasted fish dish has a slight lemony taste in the sauce. The sweet cherry roasted tomatoes burst when cooking to add a sweetness to the sauce. The fish is cooked in olive oil and sprinkled with fresh basil. All in all, this dish tastes like summer!

Level of Difficulty: Medium. This dish is not difficult to make, however, seafood recipes are not dishes that most people make everyday. Not to worry, I will walk you through how to make it! 

Time: 15 minutes! This entire dish comes together very quickly. It is best to have all of your ingredients prepped and ready to go. 

Ingredients

With just a few simple ingredients, most being pantry staples, you can make this delicious roasted fish recipe in under 20 minutes!

One Pot Roasted Fish with Garlic Cherry Tomatoes Ingredients: Mahi Mahi, Angel Hair Pasta, Pepper, Salt, Crushed Red Pepper, Parmesan Cheese, Cherry Tomatoes, Lemon, Olive Oil, White Wine, Basil and Garlic

  • Fish: I recommend using mild white fish fillets such as halibut, sea bass, rockfish, mahi or cod fillets. 
  • Parmesan Cheese: Fresh grated is best! 
  • Basil: Use fresh basil chopped into ribbons. If you cannot use fresh basil, fresh thyme or oregano would pair nicely with this main dish. 
  • Lemon: You will need the lemon zest and lemon juice. 
  • Extra Virgin Olive Oil
  • Cherry Tomatoes 
  • Red Pepper Flakes 
  • Garlic Cloves
  • White Wine: I recommend using a Pinot Grigio or a Sauvignon Blanc. 
  • Angel Hair Pasta: If you don’t have Angel Hair Pasta, use a spaghetti or linguine. 
  • Black Pepper
  • Kosher Salt 

See recipe card for quantities.

Let’s Get Cookin’!

1. Start by drying the fish with paper towels and seasoning with salt and pepper on both sides.

2. Add water and salt to a large pot. Cook pasta for 1 minute less than the box directions. Reserve 1 cup of pasta cooking water before draining. 

3. Heat a large cast iron pan over medium-high heat. Once pan is hot, add Extra Virgin Olive Oil, Garlic and Red Chili Flakes. Stir for 30 seconds. 

4. Add fish skin side down and the cherry tomatoes. Let fish and tomatoes cook for 2 minutes untouched. 

5. Add wine to deglaze the pan scraping the bottom of the pan with a wooden spoon.

6. Flip fish over and cook for 90 more seconds while the tomatoes roast. Use the remaining juices to baste the fish. Check that the fish have reached an internal temperature of 130 degrees Fahrenheit. Turn down to medium heat.

7. Lift fish and tomatoes to place pasta underneath in the pan. Place fish and tomatoes in a single layer over top of pasta.  Add lemon juice, lemon zest, fresh basil and parmesan cheese to the fish. Stir to combine. 

8. If more sauce is needed, add pasta cooking water in 1/4 cup increments to the pan. Stir to combine. 

9. Serve topped with fresh basil. 

Expert Tips

  • Prepare all of your ingredients ahead of time. Slice the basil leaves, zest the lemon and chop the garlic. This dish comes together very quickly! 
  • For the wine, use whatever white wine you have on hand. I have tested this recipe with a sweeter Riesling and it was delicious! 
  • Use fresh ingredients, they are the best part of this dish! 
  • Store leftovers in an airtight container and eat the very next day for the best leftovers. 
  • Use a mixture of tomatoes for a colorful dish! 

What to Serve with Roasted Fish

  • Serve over pasta (as instructed) 
  • Serve with a green salad 
  • Serve with your favorite grains such as quinoa or lentils 
  • Serve with vegetables such as green beans and potatoes 
A delicious plate of roasted fish over pasta with garlic cherry tomatoes and basil

Equipment

Not a lot of equipment is required to make this fish dish! You will need:

  • Large pot to make the pasta
  • Pasta strainer
  • Measuring cup to reserve pasta water
  • Large Cast Iron Pan- here is the Lodge Pan that I love!

Storage

Fish is best served immediately. Refrigerate leftovers and enjoy the next day. I do not recommend reheating the fish. This fish pasta is great enjoyed cold!

FAQ

What fish is best in pasta?

I like to use a white fish in pasta or salmon. Mahi Mahi and Sea Bass are delicious options that have a buttery flavor. Salmon is simple to cook and is a general crowd pleaser.

What temperature should you cook fish to?

The FDA recommends cooking fish to a 145 degrees Fahrenheit. The temperature of the fish should be taken from its thickest point.

Do you cover fish when cooking?

In this recipe, you do not cover the fish while cooking.

Looking for other seafood recipes like this? Try one of these!

Pairing

Here are some fun dishes to serve with the roasted fish or any main course this summer:

A delicious plate of roasted fish over pasta with garlic cherry tomatoes and basil
Print Recipe

One Pan Roasted Fish with Garlic Cherry Tomatoes

One Pan Roasted Fish with Garlic Cherry Tomatoes is an elegant yet simple recipe. Serve this white fish dish over pasta or with a side of crusty bread for dinner on busy weeknights !
Cook Time15 minutes
Total Time15 minutes
Course: Main Course
Cuisine: American
Servings: 2
Calories: 345kcal
Author: Lynne Kenton

Equipment

  • Large Pot
  • Strainer
  • Measuring Cup
  • Cast Iron Pan

Ingredients

  • 2 6 oz White Fish Filets
  • 1/4 cup Parmesan Cheese Grated
  • 1/4 cup Basil Sliced
  • Lemon Juice and Zest
  • 10 oz Cherry Tomatoes
  • Red Pepper Flakes Pinch
  • 4 Garlic Cloves Minced
  • 1/2 cup White Wine
  • 4 oz Angel Hair Uncooked
  • Kosher Salt and Black Pepper

Instructions

  • Dry the fish with paper towels and season both sides with salt and pepper.
  • Add water and salt to a large pot. Cook pasta for 1 minute less than the box directions. Reserve 1 cup of pasta cooking water before draining. 
  • Heat a large cast iron pan over medium-high heat. Once pan is hot, add Extra Virgin Olive Oil, Garlic and Red Chili Flakes. Stir for 30 seconds. 
  • Add fish skin side down and the cherry tomatoes. Let fish and tomatoes cook for 2 minutes untouched. 
  • Add wine to deglaze the pan scraping the bottom of the pan with a wooden spoon.
  • Flip fish over and cook for 90 more seconds while the tomatoes roast. Use the remaining juices to baste the fish. Check that the fish have reached an internal temperature of 130 degrees Fahrenheit. Turn down to medium heat.
  • Lift fish and tomatoes to place pasta underneath in the pan. Place fish and tomatoes in a single layer over top of pasta.  Add lemon juice, lemon zest, fresh basil and parmesan cheese to the fish. Stir to combine. 
  • If more sauce is needed, add pasta cooking water in 1/4 cup increments to the pan. Stir to combine. 
  • Serve topped with fresh basil. 

Nutrition

Calories: 345kcal | Carbohydrates: 52g | Protein: 14g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 224mg | Potassium: 527mg | Fiber: 3g | Sugar: 6g | Vitamin A: 950IU | Vitamin C: 35mg | Calcium: 197mg | Iron: 2mg
 
 

How To Build A Simple Veggie Charcuterie Board

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How To Build A Simple Veggie Charcuterie Board gives you tips and tricks to build the most epic veggie charcuterie board that meat eaters, vegetarians and vegans will love!

Simple Veggie Charcuterie Board with all of the veggies and dips

The best thing about making a veggie charcuterie board is that there is no wrong way to make it. This colorful grazing board will appeal to everyone at your next party. 

If you are looking for other vegetarian appetizers, try this Smokey Mexican Bean Dip. This dip is so flavorful, no one will miss the meat! Or, try this Veggie Naan Bread Pizza with Pesto. Use vegan cheeses to make it perfect for all diets. 

Simple Veggie Charcuterie Board Details 

Difficulty: Easy! The hardest part is chopping all of your veggies and getting all of them to fit on a serving board!

Time: 20 minutes or less! Making this veggie board is simple. Prepare your vegetables by chopping them, blanching them (optional) and then arrange on a board with all the fixings! 

Flavor: If healthy had a taste, this vegetable charcuterie board would be it! The flavor will reflect the vegetables and dips used on the board. 

Ingredients


Start your board with your favorite fresh, raw vegetables. I like to choose vegetables that have a variety of vibrant colors. Here are a few of my favorite options: 

  • Cherry Tomatoes
  • Bell Peppers
  • Cucumber Slices
  • Carrot Sticks 
  • Celery Sticks 
  • Sugar Snap Peas 
  • Radishes 

Now, add your sauces. Some dipping sauces can be very bland in color. Try to add some colorful dips! Homemade dips are fun to include on the board but if you are looking for simple, no one will mind a store-bought items. 

  • Hummus
  • Guacamole
  • Ranch Dip
  • Tzatziki Sauce 
  • Salsa

Finally, add some garnishments to the board. The garnishes add color and texture. 

  • Lettuce- you can lay the veggies on top of the lettuce.
  • Sliced lemons 
  • Fresh herbs

Substitutions

For this blog photos, I kept the ingredients simple and only used vegetables and dips. Here are some other fun foods to add to your charcuterie board! 

  • Soft Cheeses like Goat Cheese or Brie
  • Hard Cheese like Manchego (my favorite) or a Sharp Cheddar
  • Vegan Cheeses
  • Fresh Fruit- apple slices are go to but be sure to drizzle them with lemon juice to keep them from browning. Depending on the season, I will also add strawberries, blood oranges or fresh cherries.
  • Traditional meats such as prosciutto and salami. I prefer to buy these freshly sliced from your local grocery store butcher. 
  • Fresh bread slices, pita chips or crackers. I like to have at least two grain options with one always being gluten free so that everyone can enjoy!
  • Dipping Sauces. I always include hummus for a vegan option. Other options are guacamole, ranch dressing, or even a simple olive oil dip. 
  • Seeds or nuts! Place these small items in little bowls or scatter them throughout the board. 
  • Red wine, white wine or a cocktail/mocktail of choice.
  • Garnishments make a beautiful board! I like to use fresh cut herbs from my garden to add color and texture to the board. You can also leave some of your vegetables uncut. For example, a small bunch of radishes with the greens or a purple cabbage leaves. 

Tools

Making this vegetarian board is simple. You only need a few tools: 

  • A sharp knife. I like to use this knife from Opinel. It is the only knife you will need in your kitchen. Get it here! 
  • A cutting board. You will want to work on a clean, flat surface. Bigger is better when it comes to a cutting board as you will be slicing and dicing lots of vegetables. The larger the cutting board, the more room you will have to work. 
  • A large board or serving platter. I like to use a round wooden board. Make sure that your serving platter is food safe if using wood. 
  • Small bowls for your dips. I like to use a variety of sizes to add contrast to the board. 
  • Small knifes and spoons for the dips. 

Let’s Build A Simple Veggie Charcuterie Board

1. Start by cleaning your vegetables. I like to rinse all of my vegetables in a large strainer with warm water and lightly rub them. You do not need to use soap. Wash the vegetables before slicing. Once clean, dry them with a clean cloth or paper towel. 

2. Using a sharp knife, cut the raw vegetables. Slice the vegetables in an orientation that you will eat them. For the peppers and celery, slice into strips. Cut the radishes and cucumbers into bite size pieces. 

3. Place your dips into serving bowls with spoons/forks. 

4. If using lettuce or cabbage leaves as a garnishment, lay these embellishments flat so that you can add the vegetables on top of them. You should allow for some of the leaves to hang off of the board. 

5. Using a large food safe board, place your vegetables onto the board in sections. I like to place the vegetables equal distance from each other alternating shapes and textures. For example, alternate circular vegetables with strip vegetables. 

6. Add the dipping sauces to the board in between the vegetables. 

7. Add any additional garnishments. 

8. Keep appetizer board refrigerated until ready to serve! 

FAQ

What is the best type of board to use? 

I like to use a round wooden board when serving charcuterie boards. I find that the round board is the most visually appealing. However, rectangular boards are good because they are often larger and can fit more snacks!  

How many vegetables should I include if hosting a large crowd? How many should I use for a small crowd? 

As a good rule of thumb, I like to include at least 4 vegetables for a large crowd and 3 for a small crowd. This allows your guests to have good options and a variety of flavors. I always choose vegetables that are in season, have multiple colors and a variety of textures. 

Where does the word charcuterie come from and how do I pronounce it? 

Charcuterie is a French word that translates to ‘deli’ in English. It is pronounced shar-ku-teri-i with an emphasis on the ku. In a traditional description, this veggie board is not a charcuterie board because it does not contain the meat products that a traditional charcuterie board would use. This is the vegetarian spin on charcuterie! 

Can I make a themed veggie charcuterie board for the holidays? 

Holiday veggie charcuterie boards are my favorite! They are always a big hit and a great option for something healthy at holidays. Here are some fun ideas:

  • For Christmas, build a veggie charcuterie board in the shape of a Christmas tree. 
  • Make a spooky jack-o-lantern using a round board, lots of carrots and orange peppers and figs for the eyes! 
  • Build a veggie turkey for Thanksgiving. Here is the one that I attempt to make every year! 

Expert Tips

  • Have a small board and a larger board so that you can make this board for large dinner parties or a simple date night at home. 
  • If you have kids, veggie boards are a great dinner appetizer! Make a small board with their favorite vegetables and serve before dinner. It is the best way to keep their appetites at bay, eliminate junk food and get extra veggies in their diets (trust me!). 
  • Need a quick dinner? Build a board! It is the easiest way to clean to out your refrigerator and pantry. Be sure to add some protein to the board if eating it as your main course. Protein can be found in a Greek yogurt dip, nuts, vegan meats, traditional charcuterie meat or a variety of cheeses. 

Looking for more Veggie Based Dishes?


Try these Mouthwatering Cauliflower Poppers. These poppers could be confused with traditional buffalo chicken wings but in a vegetable form! These are perfect for a vegetarian game day appetizer. 

Or try this Roasted Vegetable Buddha Bowl. This is easily one of my favorite recipes and a go to when meal prepping. The best part about it is you can use whatever vegetables you have on hand and it is a fun way to mix up your meals. 

I hope that you are inspired to make a Simple Veggie Charcuterie Board at home. If you have found inspiration or have any fun tips and tricks, please leave a comment below or tag @delmarvaliciousdishes in your creation. 

Simple Veggie Charcuterie Board with all of the veggies and dips
Print Recipe

How To Build a Simple Veggie Charcuterie Board

How To Build A Simple Veggie Charcuterie Board gives you tips and tricks to build the most epic veggie charcuterie board that meat eaters, vegetarians and vegans will love!
Prep Time10 minutes
Total Time10 minutes
Course: Appetizer
Cuisine: American
Servings: 8
Author: Lynne Kenton

Equipment

  • Sharp Knife
  • Cutting Board
  • Large Food-Safe Serving Board
  • Small Bowls for dips
  • Small Spoons/Knives for dips

Ingredients

  • Bell Pepper Slices
  • Cucumber Slice
  • Carrot Sticks
  • Celery Sticks
  • Sugar Snap Peas
  • Radishes
  • Hummus
  • Ranch Dip
  • Guacamole
  • Tzatziki Sauce

Instructions

  • Wash all ingredients and dry them.
  • Slice into sticks or bite size pieces for easy consumption.
  • Place all dips into bowls with spoons/knives if necessary.
  • Place all sauces on the serving platter. Arrange vegetables around sauces in groups.
  • Refrigerate until ready to serve.

Blood Orange Tea Sangria

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Blood Orange Tea Sangria is made with fresh brewed Blood Orange Iced Tea, a homemade Orange Honey simple syrup and white wine. Top this drink with fresh fruit for the ultimate refreshing summer cocktail.

Blood Orange Tea Sangria with orange halves

Summer is the time for sipping iced tea outside or enjoying a cocktail on the patio. Why not combine refreshing iced tea with a white wine for a light, slightly sweet cocktail?

This Blood Orange Tea Sangria pairs perfectly with these Easy Melon Caprese Skewers with Crispy Proscuitto. If you are looking for another light and cooling drink, try this Refreshing Cucumber Cocktail with Mint and Lime. With the option to make it into a mocktail, this drink can be enjoyed by everyone!

Jump to:

Ingredients

Use just a few ingredients to make a delicious pitcher of Blood Orange Tea Sangria! –

  • Brewed Blood Orange Iced Tea- get the tea from Coffee Rendezbrew here!
  • White Wine- use a wine that you like. I tested this recipe with Riesling and Pinot Gris.
  • Blood Oranges- to infuse flavor into the tea sangria and to use as garnishes. If you can’t get blood oranges, use Cara Cara oranges
  • Sugar- you can use regular white sugar or try Sister’s Sunshine Sugar from Coffee Rendezbrew!
  • Honey- substitute agave nectar or more sugar in place of honey.
  • Water
  • Strawberries- substitute raspberries if you don’t have strawberries. Fresh or frozen can be used.

Instructions

  1. Start by brewing the Blood Orange Tea overnight. Place the tea bag in a quart of water. Refrigerate overnight. Discard tea bag.
  2. Make the Orange Honey Simple Syrup. Add sugar, water, honey, blood orange and strawberries to a small pot over medium heat. Stir to dissolve the sugar. Turn the heat up to bring to a boil. Once boiling, reduce the heat and allow the syrup to simmer for 10 minutes. Remove from heat. Let syrup thicken and cool (about 20 minutes). Using a strainer, press down on the oranges and strawberries to release all of the juice into the syrup. Store refrigerated.
  3. In a large pitcher, combine the tea, wine and Orange Honey Simple Syrup. Stir to combine.
  4. Add orange slices to the sangria. Refrigerate for at least an hour prior to serving.
  5. Serve garnished with blood oranges and strawberries.

Hint: Make the Orange Honey Simple Syrup ahead of time and make extra! You can use this to sweeten individual glasses of tea or to put on top of muffins, ice cream, you name it!

A glass of Blood Orange Tea Sangria with an orange slice and Sunrise Sugar in the background.

Substitutions

As the recipe is written, this Blood Orange Tea Sangria is naturally vegetarian and dairy free. It is not vegan.

To make this Tea Sangria vegan, replace the honey with sugar or agave nectar.

If you want to make this Tea Sangria into a mocktail, omit the wine and add white grape juice to taste.

Variations

Try these fun variations on Tea Sangria:

  • Less Sweet – to make this recipe less sweet, use less Orange Honey Simple Syrup.
  • Different Fruit- The Orange Honey Simple Syrup uses strawberries. Substitute the strawberries with raspberries, blackberries or cranberries.
  • Mocktail Version- Remove the wine and substitute with white grape juice. Be careful when adding the grape juice as it is sweet. Add the grape juice to taste.
  • Make it rosé! Substitute the white wine with a rosé wine for the best of summer taste!

Equipment

It doesn’t take much to make Blood Orange Tea Sangria!

  • Small Pot to make the simple syrup
  • A large pitcher
  • Loose Leaf Tea Filters- buy one here! These are great if you are brewing tea at home often!

Storage

Store Tea Sangria covered and refrigerated. Sangria is best served 12-24 hours after it is made. Sangria will keep in the refrigerator for up to 3 days.

If serving sangria, over a day later, remove any mushy fruit and replace with fresh fruit.

Top tip

Serve in a cute wine glass over ice. Garnish with blood orange slices inside the glass and strawberries on the rim of the glass.

FAQ

What does Blood Orange Tea Sangria taste like?

Blood Orange Tea Sangria tastes like an herby tea flavor that is sweetened with orange in the tea and simple syrup. The wine adds in a tang. This Tea Sangria has a slightly sweet, refreshing taste.

Is Tea Sangria strong?

No, Tea Sangria is not strong. This cocktail is made with a bottle of wine and a quart of tea. You are drinking roughly a half glass of wine with each glass of this tea sangria. If you want to make this tea less strong, use less wine and more tea.

Does Tea Sangria have caffeine?

Yes, Tea Sangria does have caffeine. The tea that I chose to use has caffeine in it. If you choose a non-caffeinated tea in your sangria, the drink would not contain caffeine.

Similar Recipes

Here are some additional, fun cocktails and mocktails for all of your entertaining!

Print Recipe

Blood Orange Tea Sangria

Blood Orange Tea Sangria is made with fresh brewed Blood Orange Iced Tea, a homemade Orange Honey simple syrup and white wine. Top this drink with fresh fruit for the ultimate refreshing summer cocktail.
Prep Time10 minutes
Total Time1 hour 10 minutes
Course: cocktail
Cuisine: American
Servings: 5
Calories: 173kcal
Author: Lynne Kenton

Equipment

  • Small pot
  • Pitcher

Ingredients

  • 1 qt Blood Orange Iced Tea- brewed
  • 1 bottle Riesling or other white wine
  • 1/2 cup Orange Honey Simple Syrup
  • Orange Slices

Orange Honey Simple Syrup

  • 1/4 cup White Sugar
  • 1/4 cup Honey
  • 1/2 cup Water
  • 1 Blood Orange- sliced
  • 3/4 cup Strawberries- chopped

Instructions

  • Start by brewing the Blood Orange Tea overnight. Discard tea bag.
  • To the tea pitcher, add white wine and Orange Honey Simple Syrup. Stir to combine.
  • Add Blood Orange slices. Refrigerate for an hour or up to overnight.
  • Serve over ice with orange slices.

Orange Honey Simple Syrup

  • Add all ingredients to a small pot over medium heat. Stir to allow the sugar to dissolve.
  • Turn the heat up and bring to a boil. Once boiling, turn heat down to a simmer. Allow syrup to simmer for 10 minutes.
  • Remove from heat and let syrup thicken and cool (about 20 minutes).
  • Using a strainer, press down on the oranges and strawberries to release all of the juices into the syrup.
  • Store refrigerated in an airtight container.

Nutrition

Serving: 5g | Calories: 173kcal | Carbohydrates: 45g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.004g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 29mg | Potassium: 78mg | Fiber: 0.5g | Sugar: 44g | Vitamin A: 8IU | Vitamin C: 14mg | Calcium: 15mg | Iron: 1mg

Peach Baked Oatmeal (Without Bananas!)

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Peach Baked Oatmeal is an easy and healthy breakfast! These baked oats use pantry staples and no bananas. This classic breakfast can be made ahead of time for quick, on the go breakfasts!

 

Need another on the go breakfast? Try this Ricotta Quiche with Spinach. It is a perfect dish to meal prep and heat up throughout the week. Or, try this Toasted Coconut Granola. Sprinkle some granola on top of yogurt for a healthy breakfast!

 

Peach Baked Oatmeal on plates with extra peach slices

One of my favorite parts of summer (aside from the sunny skies and warm weather) is the bounty of fresh produce. Living in Delaware, our farms provide some of the freshest fruits and vegetables. I love the end of the summer when stone fruits are in season and you can go peach picking or pick up peaches at your local farmers market.

 

With breakfast being the most important meal of the day, I like to feed my children (and myself) something healthy. I also struggle to get out of the door every day. This Peach Baked Oatmeal is the answer to my breakfast woes. It is perfect to make ahead of time and reheat on busy weekday mornings. Plus, this baked oatmeal is made without bananas so it will not have any banana taste. Full of healthy, sweet peaches and whole grain oats, your kids will love it and you will feel good feeding them a wholesome breakfast.

 

Peach Oatmeal Details

 

Flavor: This Peach Baked Oatmeal has a sweet cinnamon and peach flavor. It tastes almost like you are eating a warm muffin with an oat consistency (no banana flavor!).

Level of Difficulty: Easy! This recipe only requires two bowls. After chopping, mixing and baking, you will have a delicious warm breakfast to serve your family!

Time: This recipe takes about 10 minutes to mix together and 30 minutes in the oven for a total of 40 minutes in the kitchen!

 

Ingredients and Substitutions

 

  • Coconut Oil: Coconut oil is the healthy option when making Peach Baked Oatmeal. If you do not have coconut oil, substitute vegetable oil or melted butter.
  • Cinnamon Applesauce: Use regular applesauce here. You could also replace the applesauce completely with vegetable oil or coconut oil.
  • Honey Greek Yogurt: The Honey Greek Yogurt gives this recipe a sweet taste. This is the Honey Greek Yogurt that my family loves. If you cannot find Honey Greek Yogurt, add a tablespoon of honey to plain Greek Yogurt.
  • Almond Milk: Substitute the milk that you have on hand.
  • Eggs: You could substitute liquid egg whites although this has not been tested.
  • Sugar: I don’t recommend removing the sugar in this recipe as the recipe calls for so little. If looking for a natural sweetener, you could use a banana (not tested).
  • Oats: Use Old Fashioned Oats for this recipe not quick cooking or steel cut oats.
  • Cinnamon 
  • Baking Powder
  • Peaches: Substitute your favorite fruit! Nectarines would be a delicious option. Berries such as raspberries, strawberries and blueberries are good in baked oatmeal.

 

Peach Baked Oatmeal Ingredients: peaches, greek yogurt, coconut oil, cinnamon, almond milk, eggs, sugar, baking powder and oats

 

Step by Step Instructions

 

  1. Combine Wet Ingredients. In a large mixing bowl, combine melted coconut oil, applesauce, Honey Greek Yogurt, Almond Milk, eggs and sugar. Stir to combine.
  2. Mix Dry Ingredients. In a small bowl, stir together the old fashioned oats, cinnamon and baking powder.
  3. Mix wet and dry ingredients. Add the dry ingredients to the wet ingredients in the large mixing bowl. Stir to combine.
  4. Stir in peaches.
  5. Pour mixture into an 8×8 pan.
  6. Make cinnamon sugar. In a small bowl, mix together cinnamon and sugar. Sprinkle on top of oatmeal bake.
  7. Bake. Bake Peach Oatmeal for 30 minutes at 350 degrees. Oatmeal is done when the middle is set and the sides begin to brown and pull away from the pan.

 

Storing and Reheating Instructions

Store Peach Baked Oatmeal in an airtight container in the refrigerator for 3 days. Reheat individual pieces in the microwave for 30-45 seconds until heated throughout.

Freeze Peach Baked Oatmeal for an easy breakfast! Slice into pieces and wrap in plastic wrap. Remove piece the night before you plan to eat and allow the oatmeal to thaw in the refrigerator. Reheat in the microwave.

 

Why does this Baked Oatmeal have no banana?

Most baked oatmeal uses banana to naturally sweeten the dish and can be a good substitute for butter. This dish uses healthy coconut oil and applesauce in place of butter so a banana is not needed.

 

How to Serve Baked Oatmeal

  • Slice and serve with fresh sliced fruit
  • Serve warm on top of Greek Yogurt with fruit on top (my favorite)
  • For extra protein, serve hard boiled eggs on the side
  • Serve with a scoop of ice cream for a sweet breakfast or dessert!

 

Peach Baked Oatmeal plated and ready to serve

Is Baked Oatmeal Healthy?

Yes, baked oatmeal is healthy! This Peach Baked Oatmeal recipe is loaded with whole grains from the oats, healthy fats (coconut oil) and peaches. This recipe has minimal added sugar. This is a very healthy alternative to sugar filled cereals and fattening breakfast sandwiches. 

 

FAQ

Can you freeze baked oatmeal? Yes, you can freeze baked oatmeal! Simply slice baked oatmeal into individual pieces and wrap them in plastic wrap. When ready to enjoy, let the baked oatmeal thaw in the refrigerator overnight and reheat in the microwave the next morning.

Is baked oatmeal good the next day? Yes, baked oatmeal is good the next day. The flavors come together and the oatmeal congeals after cooking. It is perfect to reheat and enjoy!

What fruit is best in oatmeal? Berries and stone fruit are delicious in baked oatmeal. I like to use nectarines, strawberries, blueberries and blackberries to naturally sweeten my baked oatmeal.

 

Need a drink to go with your breakfast?!

 

Try one of these:

Maple Pecan Coffee with Cold Brew

Iced Matcha Chai Latte

5 Ingredient Banana Watermelon Smoothie

Kentucky Coffee with Maple Simple Syrup

 

If you make this recipe, please leave a comment and tag @delmarvaliciousdishes on Instagram! Enjoy!

Peach Baked Oatmeal sliced in pan
Print Recipe
5 from 2 votes

Peach Baked Oatmeal (Without Bananas)

Peach Baked Oatmeal is an easy and healthy breakfast! These baked oats use pantry staples and no bananas. This classic breakfast can be made ahead of time for quick, on the go breakfasts!
Prep Time10 minutes
30 minutes
Total Time40 minutes
Course: Breakfast, Brunch
Cuisine: American
Servings: 6
Calories: 261kcal
Author: Lynne Kenton

Equipment

  • 2 Mixing Bowls
  • 8x8 Pan

Ingredients

  • 1/4 cup Coconut Oil Melted
  • 3/4 cup Cinnamon Applesauce
  • 2/3 cup Honey Greek Yogurt
  • 1/2 cup Almond Milk
  • 2 Eggs
  • 1/4 cup Sugar
  • 2 tsp Baking Powder
  • 1 tsp Cinnamon
  • 1 1/2 cups Peaches Chopped
  • 1 1/2 cups Old Fashioned Oats

Cinnamon Sugar

  • 1 tbsp Sugar
  • 1/2 tsp Cinnamon

Instructions

  • Preheat oven to 350. Spray an 8x8 baking dish with cooking spray.
  • To a large bowl, add melted coconut oil, applesauce, Greek yogurt, almond milk, eggs, vanilla and sugar. Stir to combine.
  • In a small bowl, add oats, baking powder and cinnamon. Mix together.
  • Stir in chopped peaches.
  • Add dry ingredients to wet ingredients. Mix to combine.
  • Pour mixture into baking dish. Sprinkle cinnamon sugar on top.
  • Bake for 30 minutes.

Cinnamon Sugar

  • Add sugar and cinnamon to a small bowl. Stir to combine.

Nutrition

Serving: 6g | Calories: 261kcal | Carbohydrates: 33g | Protein: 7g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 56mg | Sodium: 204mg | Potassium: 197mg | Fiber: 3g | Sugar: 17g | Vitamin A: 216IU | Vitamin C: 2mg | Calcium: 155mg | Iron: 2mg

Spiked Cranberry Lemonade (Fisher’s Island Copycat Recipe)

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This Spiked Cranberry Lemonade Recipe is a copycat recipe of the ‘Pink Flamingo’ canned cocktail made by Fishers Island. This drink is simple and sweet! With just 4 ingredients, this refreshing cocktail will become your new favorite!

Thirsty for more? Try this Simple Peach Sangria with Rose Wine! This smooth and sweet sangria is perfect for large crowds. Or, try this Refreshing Cucumber Cocktail with Mint and Lime. It is easy and light, perfect for a hot summer night!

Spiked Cranberry Lemonade in a glass with extra lemons, cocktail shaker and lemonade

Have you tried a Fisher’s Island Lemonade? I am obsessed with their Pink Lemonade version called ‘Pink Flamingo.’ It comes in a can, is slightly sweet with a little tang and goes down easy. Better yet, it is 7% alcohol. While this is a high percentage, it is lower than the traditional Fisher’s Island Lemonade at 9%!

While I have been enjoying these canned cocktails all summer, I knew that this recipe is one that I could easily recreate at home. Making this Spiked Cranberry Lemonade is significantly less expensive than buying the original canned version and I can control the sweetness level and sugar. It is a win-win! While this drink is very similar to the ‘Pink Flamingo’ by Fisher’s Island, it is not the exact recipe and it is my take on the ‘Pink Flamingo.’

Spiked Cranberry Lemonade Details

Flavor: This Spiked Cranberry Lemonade is the perfect mix of sweet and tangy. The alcohol taste is very subtle, however, the honey whiskey shines through! This sweet cocktail tastes light and refreshing.

Level of Difficulty: Simple! All that is required is adding the ingredients to the shaker, shaking the cocktail up and pouring over ice.

Time: It will only take you about 5 minutes to shake up this Spiked Cranberry Lemonade! Those 5 minutes include gathering your ingredients.

Cocktail Ingredients & Substitutions

The best part about this Spiked Cranberry Lemonade is that it uses only 4 simple ingredients!

  • Lemonade: In my opinion, the most difficult part about testing this recipe was finding the right lemonade! Make sure to use a yellow lemonade (not a pink lemonade) in this recipe and one that is not too sweet. I have been using this Nature’s Nectar Not from Concentrate Homestyle Lemonade from Aldi to make this Cranberry Lemonade Cocktail.
  • Cranberry Juice: This recipe does not use a lot of cranberry juice so make sure that you are using real cranberry juice and not one that is mixed with other flavors.
  • Vodka: I used regular Tito’s Vodka in this recipe. For extra flavor, you could use a Lemon or Cranberry flavored vodka. Deep Eddy Lemon Vodka is a great option!
  • Whiskey: Finding the right whiskey was also difficult in this recipe. The whiskey that complimented the lemonade best was Seagram’s Dark Honey Whiskey. The honey adds the perfect amount of sweetness to the tart lemonade.

Spiked Cranberry Lemonade Ingredients: Whiskey, Cranberry Juice, Lemonade and Vodka

How To Make

  1. Add ice to a cocktail shaker.
  2. Add lemonade, cranberry juice, vodka and whiskey.
  3. Mix until the outside of the cocktail shaker becomes cold, around 15 seconds.
  4. Pour cocktail into cocktail glass over top of ice.
  5. Garnish with fresh mint (optional).
  6. Enjoy!

Recipe Variations

Make it bubbly: Top the cocktail with club soda or Sprite for a cocktail spritzer.

Make it a mocktail: To make this recipe into a mocktail, simply omit the vodka and whiskey. Increase the lemonade proportion to 9.5 oz and the whiskey proportion to 2.5 oz. This will make a pretty pink lemonade!

Spiked Cranberry Lemonade with lemons, mint and cranberry juice

What is the best whiskey to use?

The best whiskey to use in this Spiked Cranberry Lemonade is one with subtle flavors. Because you are mixing the whiskey and not drinking it neat, you want to use a whiskey that is also affordable. I used Seagram’s Dark Honey Whiskey in this recipe because I like how the honey complimented the tanginess of the lemonade. Four Roses and Maker’s Mark are also good in this cocktail. Most importantly, you should use  a whiskey that you enjoy drinking.

What is the best vodka to use?

The best vodka to use is one that is neutral in flavor and that you enjoy. The vodka taste is lost in the lemonade and cranberry juice. I like using Tito’s Vodka in this cocktail because it is smooth in taste and is affordable. If you want to add extra flavor or sweetness, use a flavored vodka like Deep Eddy Lemon.

FAQ

What is Fisher’s Island Lemonade? Fisher’s Island Lemonade is a canned cocktail made with lemonade, vodka, whiskey and honey. They have a few different flavors. This recipe is created after their ‘Pink Flamingo’ canned cocktail.

Can I make this drink with less calories? If looking for a lighter cocktail, try using Diet Lemonade and Diet Cranberry Juice. This will reduce the amount of sugar and calories in the drink.

Can I make this drink with less alcohol? Absolutely! Simply, use less vodka and whiskey. You could use only an ounce of vodka and 1/4 oz of whiskey and increase the lemonade proportion to 8.5 oz and the cranberry juice to 2.25 oz.

What to serve with this cocktail?

Try these Happy Hour recipe favorites:

Crispy Old Bay Wings

Melon Caprese Skewers with Crispy Prosciutto

Vegetable Bruschetta with Cherry Tomatoes and Squash

If you try this recipe, please comment below and tag @delmarvaliciousdishes on Instagram!

Spiked Cranberry Lemonade in a glass with extra lemons, cocktail shaker and lemonade
Print Recipe
5 from 1 vote

Spiked Cranberry Lemonade (Fisher's Island Copycat)

This Spiked Cranberry Lemonade Recipe is a copycat recipe of the 'Pink Flamingo' canned drink made by Fishers Island. This cocktail is simple and sweet! With just 4 ingredients, this refreshing cocktail will become your new favorite!
Prep Time5 minutes
Total Time5 minutes
Course: Drinks
Cuisine: cocktail
Servings: 1
Calories: 614kcal
Author: Lynne Kenton

Equipment

  • Cocktail Shaker
  • Cocktail Glass

Ingredients

  • 7 oz Lemonade
  • 2.5 oz Vodka
  • 1/2 oz Whiskey
  • 2 oz Cranberry Juice
  • Mint & Lemon Slices To Garnish
  • Ice

Instructions

  • Add ice to a cocktail shaker.
  • Add lemonade, cranberry juice, vodka and whiskey.
  • Shake cocktail to combine for about 15 seconds until exterior of shaker is cold.
  • Pour drink over top of ice.
  • Garnish with mint and lemon slices.
  • Enjoy!

Nutrition

Serving: 1g | Calories: 614kcal | Carbohydrates: 106g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.03g | Sodium: 16mg | Potassium: 187mg | Fiber: 1g | Sugar: 95g | Vitamin A: 26IU | Vitamin C: 31mg | Calcium: 18mg | Iron: 0.3mg

Vegetable Bruschetta with Cherry Tomatoes and Squash

by 1 Comment

Vegetable Bruschetta with Cherry Tomatoes and Squash is a simple appetizer of roasted vegetables on a crunchy crostini. This appetizer looks fancy but is simple and feeds a crowd!

The best part of summer is the plethora of fresh produce in gardens, roadside stands and grocery stores. I love cooking with garden fresh vegetables and fruits to make healthy and fast dishes. If your house is bursting with produce, try this Veggie Naan Bread Pizza with Pesto or this Herby Lemon Orzo Salad with Roasted Vegetables. These recipes are delicious and healthy options that are heavy on the produce!

Sheet pan of vegetable bruschetta topped with parmesan cheese and balsamic glaze

Bruschetta Details

Level of Difficulty: Easy! This recipe consists of chopping, baking and topping the bruschetta.

Flavor: The bruschetta has a sweet flavor really shines after vegetables are roasted. The shaved parmesan adds a salty hint and the balsamic glaze finishes the vegetable bruschetta with extra sweetness.

Time: This recipe has 10 minutes of hands on time (chopping and topping) and 30 minutes of baking time. If making this recipe ahead of time, have the vegetables chopped and the bread prepared so that you can bake the vegetables, top the bread and quickly and easily serve.

Ingredients and Substitutions

  • French Bread: You could substitute ciabatta bread or an Italian loaf.
  • Extra Virgin Olive Oil: Substitute regular olive oil.
  • Garlic Clove: Garlic Powder could be sprinkled on the bread in place of rubbing a garlic clove.
  • Zucchini: Eggplant has a similar consistency to zucchini and would be delicious in this vegetable bruschetta!
  • Yellow Squash: Try using mushrooms in place of the yellow squash. Mushrooms mix well with the tomatoes and zucchini.
  • Cherry Tomatoes: Use sliced fresh tomatoes or even jarred sun-dried tomatoes!
  • Parmesan Cheese: I recommend using a cheese block not pre-shredded cheese here. The block has a stronger flavor and melts easier with the warm vegetables. If you do not have parmesan cheese on hand, substitute asiago cheese or a fresh, sharp cheddar.
  • Balsamic Glaze: You can make your own balsamic glaze using just balsamic vinegar. Try this simple recipe! If you do not want this extra step, a Balsamic Vinaigrette Salad Dressing can work in a pinch!

Vegetable Bruschetta Ingredients: parmesan cheese, french bread, balsamic glaze, extra virgin olive oil, cherry tomatoes, yellow squash, zucchini and garlic

Let’s Get Cookin’!

  1. Make the bruschetta bread. Slice French Bread on a diagonal angle about 1/2 inch thick. Make sure that all bread slices are similar in size. Spray both sides of the bread with Extra Virgin Olive Oil and rub with a garlic clove. Turn the oven on to broil. Broil each side for about 90 seconds until bread is toasty.
  2. Make the roasted vegetables. Add sliced zucchini, yellow squash and halved cherry tomatoes to a large bowl. Drizzle Extra Virgin Olive Oil on top and sprinkle with salt and pepper. Mix to combine. Pour vegetables onto a baking sheet and bake until vegetables are soft and tomatoes begin to burst about 20-25 minutes.
  3. Make vegetable bruschetta! Top bread slices with about 2 tablespoons of the vegetable mixture. Sprinkle with shredded parmesan cheese and drizzle balsamic glaze on top.
  4. Enjoy! This bruschetta can be enjoyed hot or cold. It is best eaten the day that it is made. The bread becomes hard quickly. If you have extra vegetables, store in an airtight container in the refrigerator. Serve with fresh bread. You can reheat the vegetables or serve them cold.

Expert Tips

  • Make sure to slice your vegetables and bread similar in size. By slicing the vegetables and bread in a similar size, you can be sure that the bread will toast and the vegetables will roast evenly and take the same amount of time.
  • Watch the broiler!! Do not try to multitask while broiling the bruschetta. Keep a close eye and remove the bread from the oven as soon as it looks golden.
  • Prepare this dish ahead of time! This dish is best served when the vegetables come out of the oven. To prepare ahead of time, have the bread sliced and store in an airtight bag. Chop your vegetables and mix with EVOO, salt and pepper ahead of time. These steps will allow you to prepare this appetizer according to the instructions but without the prep time!
  • Use your leftovers! If you have leftover vegetables, store refrigerated in an airtight container. Use to make fresh bruschetta or to top on grilled chicken. The perfect, healthy summer meal!

FAQ

Is Vegetable Bruschetta healthy? Yes, Vegetable Bruschetta is healthy. While this is a small appetizer, the vegetables pack a big punch. These vegetables are full of healthy vitamins such as vitamin A and C as well as antioxidants.

What can I use for bread instead of bruschetta? If you are looking for a bread alternative to bruschetta, you could serve this with pita or crackers. If you are looking to cut carbohydrates, serve on top of cucumbers or inside sliced bell peppers.

What can I use leftover bruschetta for? You can use the leftover vegetable bruschetta topping on top of grilled chicken or as a topping for a garden salad.

If you make this easy Vegetable Bruschetta with Cherry Tomatoes and Yellow Squash, please leave a comment and tag @delmarvaliciousdishes on Instagram!

Sheet pan of vegetable bruschetta topped with parmesan cheese and balsamic glaze
Print Recipe
5 from 1 vote

Vegetable Bruschetta with Cherry Tomatoes and Squash

Vegetable Bruschetta with Cherry Tomatoes and Squash is a simple appetizer of roasted vegetables on a crunchy crostini. This appetizer looks fancy but is simple and feeds a crowd!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Appetizer
Cuisine: American
Servings: 8
Calories: 185kcal
Author: Lynne Kenton

Equipment

  • Bread Knife
  • Veggie Knife
  • Mixing Bowl
  • Baking Sheet

Ingredients

  • 1 French Bread Loaf
  • 1 tbsp Extra Virgin Olive Oil plus more for bread
  • 2 Garlic Cloves
  • 1 cup Zucchini Chopped
  • 1 cup Yellow Squash Chopped
  • 1 cup Cherry Tomatoes Halved
  • Salt & Pepper
  • 1/2 cup Parmesan Cheese Block Shredded
  • Balsamic Glaze

Instructions

  • Turn oven on to broil.
  • Slice French Bread into small pieces on a diagonal angle. Spray with Extra Virgin Olive Oil and rub with a garlic clove on both sides of bread.
  • Broil bread for about 90 seconds to 2 minutes on each side. Remove from oven.
  • Turn oven on to 400 degrees.
  • Add chopped zucchini, yellow squash and cherry tomatoes to a medium size bowl. Drizzle with Extra Virgin Olive, salt and pepper. Stir to combine.
  • Place chopped vegetables into a roasting pan. Roast for 25-30 minutes until vegetables are soft.
  • Top bread with vegetables while vegetables are still warm.
  • Top with parmesan cheese and drizzle with balsamic glaze.

Nutrition

Serving: 8g | Calories: 185kcal | Carbohydrates: 28g | Protein: 8g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 4mg | Sodium: 405mg | Potassium: 185mg | Fiber: 2g | Sugar: 4g | Vitamin A: 199IU | Vitamin C: 10mg | Calcium: 108mg | Iron: 2mg

Veggie Naan Bread Pizza with Pesto

by 8 Comments

Veggie Naan Bread Pizza with Pesto is the perfect simple appetizer or light summer dinner. Made with pre-made naan bread, this crispy pizza comes together in less than 10 minutes and uses the best summer produce! 

 

In the mood for more summer dishes? Try this Herby Lemon Orzo Salad with Roasted Vegetables or this Easy Watermelon Salsa with Kiwi and Mint or these Easy Melon Caprese Skewers with Crispy Prosciutto! These dishes use the best fruit and vegetables of the summer!

 

Aside from the warm weather and sunny skies, the best part of summer to me is the fresh produce. I love eating what is fresh and in season. It is even better when you can grow it yourself! This naan bread pizza combines the best of summer produce, tomatoes, zucchini and corn, with fresh pesto and ricotta cheese. It is the perfect quick and easy appetizer or a light dinner to pair with a salad.

 

Veggie Naan Bread Pizza with tomatoes, corn and zucchini on the side

Veggie Naan Bread Pizza with Pesto Details

Level of Difficulty: Easy! This naan bread pizza comes together quickly using pre-made naan bread. Chop and sauté your veggies. Then, dress and bake your pizza. That is it! This easy appetizer or light dinner can be made in about 20 minutes from chop to finish.

Time: From start to finish, this pizza can be made in 20 minutes. That includes prep time (chopping veggies), stove time for the veggies, pre-baking the naan bread and then baking the naan bread pizza.

Flavor: Fresh! Basil is a prominent flavor in this pizza. The basil shines in the pesto and then again on top of the pizza. The ricotta cheese and fresh corn give the naan bread pizza a slightly sweet taste. The zucchini and the tomatoes give the pizza some tang and substance.

 

Ingredients and Substitutions

Naan Bread: Substitute a pre-made flatbread or pizza dough for naan bread. Note, the cook time will vary when using a different base. If you are looking for a homemade naan bread, try this paleo flatbread! 

Extra Virgin Olive Oil

Pesto: I recommend using a homemade pesto. Try this delicious homemade pesto from my friend Giangi! If using a store-bought pesto, use a high quality pesto and be sure to check that the pesto uses basil.

Whole Milk Ricotta Cheese: Substitute a part skim ricotta cheese or use fresh mozzarella cheese slices.

Mixed Vegetables: I use a mix of sliced zucchini, fresh corn and cherry tomatoes. Use the vegetables that are fresh in your area. Yellow squash, cauliflower and mushrooms would be delicious on this flatbread.

Fresh Basil: Substitute dried basil or use fresh oregano or rosemary.

Fresh Rosemary: Substitute dried rosemary or use fresh chopped oregano.

 

Veggie Naan Bread Pizza Ingredients: Naan Bread, Tomatoes, Pesto, Ricotta Cheese, Corn, Zucchini, Basil and Rosemary

 

How to make Veggie Naan Bread Pizza with Pesto

  1. Pre-bake the naan bread. Preheat oven to 400 degrees. Place naan bread directly on stove grates and cook for 3 minutes.
  2. Sauté the vegetables. Heat a sauté pan over medium high heat. Add Extra Virgin Olive Oil to pan and heat. Add zucchini, corn and tomatoes. Season with salt and pepper. Sauté for 4-5 minutes until tomatoes are blistered and corn is slightly charred.
  3. Assemble the pizza. Start by spraying the pizza crust with Extra Virgin Olive Oil. Sprinkle chopped rosemary on crust. Spread pesto onto pizza. Spoon dollops of ricotta cheese on top of pesto. Add vegetables to pizza.
  4. Bake pizza. Bake for 5-8 minutes. Pizza is done when edges begin to brown and ricotta cheese begins to spread.
  5. Add toppings. Sprinkle with chopped basil and add any additional toppings. Serve hot or cold.

Expert Tips

  • Use homemade pesto! The pesto makes this pizza. Using pesto made with fresh herbs will take this naan bread pizza to the next level. Here is another homemade pesto recipe made with pistachios!
  • Pre-bake your naan bread! Pre-baking your naan bread will keep it from becoming soggy.
  • Slice into handheld pieces to make a quick and easy appetizer!
  • Cook veggies ahead of time. This pizza with naan bread cooks quickly in the oven. So quickly that it will not cook your veggies. Be sure to cook your veggies until they are tender before putting them on top of the pizza. The veggies will continue to cook in the oven.
  • Dress up your crust! Add some EVOO and fresh herbs to your pizza crust. The EVOO will add a crispness to the crust and the fresh herbs will add extra flavor the base.

 

FAQ

  • Is naan bread vegan? Traditionally, naan bread is not vegan as it can include butter, ghee or even eggs. This naan bread is not vegan and the toppings are not vegan friendly.
  • How do you keep the naan bread from getting soggy? To prevent the naan bread from becoming soggy, prebake your naan bread. By prebaking the naan bread, the bread becomes crispy before adding the wet ingredients. This prevents the naan bread from becoming watered down and soggy.
  • What toppings can I use on my pizza with naan bread? You can use any toppings when using naan bread as a pizza base. Use pizza sauce with cheese to make a traditional pizza. Or use a white sauce with your favorite veggies and cheese to customize your pizza.
  • What should I serve my naan bread pizza with? Serve your naan bread pizza with a side salad for a light and healthy dinner. Or serve the naan pizza sliced as an easy entertaining appetizer.

 

Taking a slice of Veggie Naan Bread Pizza

 

Looking for another easy flatbread? Try this Greek Veggie Flatbread!

 

If you make this Veggie Naan Bread Pizza with Pesto, please leave a comment and tag @delmarvaliciousdishes!

Veggie Naan Bread Pizza with tomatoes, corn and zucchini on the side
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5 from 5 votes

Veggie Naan Bread Pizza with Pesto

Veggie Naan Bread Pizza with Pesto is the perfect simple appetizer or light summer dinner. Made with pre-made naan bread, this crispy pizza comes together in less than 10 minutes and uses the best summer produce! 
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Appetizer, Main Course
Cuisine: American
Servings: 2
Calories: 786kcal
Author: Lynne Kenton

Equipment

  • 1 Cookie Sheet
  • 1 Saute Pan
  • 1 Pizza Slicer

Ingredients

  • 2 Premade Naan Breads
  • Extra Virgin Olive Oil
  • 1/2 cup Pesto
  • 1/4 cup Whole Milk Ricotta Cheese
  • 2 cups Mixed Vegetables Zuchinni, Tomatoes and Corn Used
  • 1/4 cup Basil Sliced
  • 1 Rosemary Sprig
  • Salt & Pepper

Instructions

  • Preheat oven to 400 degrees. Bake naan bread directly on stove grates for 3 minutes. Remove from oven and place on a baking sheet.
  • Add Extra Virgin Olive Oil to a saute pan over medium high heat. Add tomatoes, corn and zucchini. Season with salt and pepper. Cook for 4 minutes until tender.
  • Spray crust of naan bread with Extra Virgin Olive Oil. Sprinkle crust with chopped rosemary.
  • Spread pesto on top of naan bread. Spoon ricotta over top of pesto. Add vegetables.
  • Cook for 5-8 minutes until ricotta begins to melt and crust browns.
  • Sprinkle with fresh basil. Serve hot or cold.

Nutrition

Serving: 2g | Calories: 786kcal | Carbohydrates: 90g | Protein: 22g | Fat: 38g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 31mg | Sodium: 1.538mg | Potassium: 427mg | Fiber: 10g | Sugar: 6g | Vitamin A: 10.788IU | Vitamin C: 19mg | Calcium: 294mg | Iron: 2mg

 

Butter Pecan Coffee Milkshake (with Cold Brew Coffee)

by 6 Comments

This Butter Pecan Coffee Milkshake uses cold brew coffee to make an easy coffee milkshake at home! With just 3 simple ingredients, make a delicious sweet and caffeinated treat! This DIY coffee milkshake will rival your favorite fast food milkshake and save you some money!

Craving another cold treat? Try this Watermelon Banana Smoothie! It uses just 5 pantry staples and will have you feeling refreshed in less than 5 minutes. Need caffeine in your cold treat? Try this delicious Maple Pecan Coffee with Cold Brew or this Iced Matcha Chai Latte!

Coffee Milkshake with Cold Brew Coffee

Butter Pecan Coffee Milkshake Details

Level of Difficulty: Super simple! All that you have to do is measure, pour and blend!

Flavor: This Coffee Milkshake is a sweet treat! The ice cream gives a sweet vanilla flavor with coffee undertones. Depending on the flavor of the coffee beans, your shake will take on notes of the coffee.

Time: Less than 5 minutes! And this includes time to get all of the ingredients out!

What kind of coffee should I use?

For this Butter Pecan Coffee Milkshake, I use Coffee Rendezbrew’s Rehoboth Beach Blend. This medium roast has cinnamon, praline and pecan flavors that pair perfectly with the butter pecan ice cream. It results in a sweet and nutty flavored milkshake. I recommend using a coffee flavor that you like.

Ingredients and Substitutions

  • Butter Pecan Ice Cream– If you don’t have or don’t like Butter Cream Ice Cream, use an ice cream flavor that you like! Vanilla Bean, Coffee and Salted Caramel Ice Creams are all flavors that taste delicious when combined with ice cream.
  • Cold Brew Coffee– if you don’t have cold brew coffee on hand, you could use regularly brewed coffee. Be sure to cool the coffee in the refrigerator before adding to the blender so that it will not melt your ice cream!
  • Almond Milk– use whatever milk you have on hand. Keep in mind, the higher the fat content of the milk, the creamier the milkshake will be! You could also mix the milk with your favorite coffee creamer.
  • Cinnamon Sugar Roasted Pecans- this ingredient is optional because it is used for topping. It does give the coffee milkshake a little pizzazz. You can make your own at home or purchase them at specialty retailers like Cabelas or Harry & David’s. Regular pecans would work here as well!
  • Whipped Cream- this ingredient is also optional as it is used for a topping. If you are eating a milkshake, go ahead and add the whipped cream on top to make it really special!
  • Maple Syrup- another fun topping! While not necessary, the maple syrup highlights the pecan taste in the ice cream and the coffee.

Pouring Maple Syrup on top of Coffee Milkshake

How to make a Coffee Milkshake

  1. Start with cold brew coffee or regular coffee that has been brewed and refrigerated.
  2. Add coffee, milk and ice cream to blender.
  3. Blend until ingredients are incorporated and smooth.
  4. Pour into a tall, chilled glass.
  5. Top with whipped cream, maple syrup and cinnamon sugar pecans.
  6. Enjoy!

Expert Tips

  • Be sure to make your cold brew coffee ahead of time! If using regularly brewed coffee, give the coffee time to cool down in the refrigerator before adding to the blender.
  • Start with slightly softened ice cream. When ice cream is not frozen solid, it combines easier in a milkshake giving the milkshake a creamy consistency.
  • Choose a coffee flavor that you like! The coffee flavor comes through in this milkshake so you want to like the coffee that you are drinking!

Coffee Milkshake Add-Ins

The ingredients that you could add to this milkshake are endless. Here are some fun ideas:

  • Protein powder: vanilla protein powder would pair well with the butter pecan ice cream and keep you full all morning.
  • Banana
  • Peanut Butter
  • Make it an alcoholic milkshake! Try adding rum or whiskey for a fun, boozy milkshake!

FAQ

What kind of coffee do you use in this milkshake? Use a coffee that you like! It can be regular or decaf coffee. Just choose a flavor that you would regularly drink. A sweeter coffee will pair nicely with the butter pecan ice cream.

How do you make cold brew coffee? Making cold brew coffee is as simple as combining coffee grounds with room temperature water and allowing the coffee to steep. Steeping time depends on taste but it is recommended to steep overnight (around 12 hours). Here is a great tutorial to make cold brew coffee at home along with the perfect coffee to water ratio from my friend Meredith at Our Love Language is Food!

Help! I don’t want my milkshake to contain caffeine! Use decaf coffee instead of regular coffee to not get a coffee high! You can make cold brew decaf coffee at home!

My milkshake is too thick. What should I do? If your milkshake is too thick, add more cold brew coffee or milk. Keep in mind, cold brew coffee has higher levels of caffeine than regular coffee. If you do not want too much caffeine, add more milk or use a decaf coffee.

My milkshake is too thin. Help! Add more ice cream to thicken your milkshake!

Can you use coffee instead of milk in a milkshake? You can absolutely use coffee instead of milk in a milkshake! Using coffee gives your milkshake a warm roasted flavor, a hit of caffeine and makes a milkshake appropriate for breakfast!

Looking for more sweet treats?! Try one of these recipes!

Margarita Cheesecake Bites with a Homemade Graham Cracker Crust

Roll Out Butter Cookies

Sea Salt Chocolate Chip Cookie Pie

If you try this yummy Butter Pecan Coffee Milkshake (with cold brew coffee) Recipe, please leave a comment or tag me on Instagram @delmarvaliciousdishes!

Coffee Milkshake with Pecans and Ice Cream
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5 from 5 votes

Butter Pecan Coffee Milkshake (with Cold Brew Coffee)

Butter Pecan Coffee Milkshake uses cold brew coffee to make an easy coffee milkshake at home! With just 3 simple ingredients, make a delicious sweet and caffeinated treat!
Prep Time5 minutes
Total Time5 minutes
Course: Breakfast, Dessert, Drinks
Cuisine: American
Servings: 1
Calories: 419kcal
Author: Lynne Kenton

Equipment

  • 1 Blender
  • 1 Glass Chilled

Ingredients

  • 1 1/2 cups Butter Pecan Ice Cream Slightly Softened
  • 1/4 cup Cold Brew Coffee
  • 1/4-1/2 cup Almond Milk
  • Cinnamon Sugar Pecans, Whipped Cream, Maple Syrup for topping

Instructions

  • Add ice cream, cold brewed coffee and almond milk to a high speed blender.
  • Blend on high for 30 seconds until all ingredients are incorporated.
  • Pour into a tall, chilled glass and top with whipped cream and cinnamon sugar roasted pecans.
  • Enjoy!

Nutrition

Serving: 1g | Calories: 419kcal | Carbohydrates: 47g | Protein: 7g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 87mg | Sodium: 241mg | Potassium: 423mg | Fiber: 2g | Sugar: 42g | Vitamin A: 834IU | Vitamin C: 1mg | Calcium: 330mg | Iron: 0.2mg

5 Ingredient Banana Watermelon Smoothie

by 7 Comments

Watermelon Banana Smoothie is a light and healthy breakfast. Made with just 5 ingredients, this smoothie is quick and simple to make, refreshing and a nutritional powerhouse!

Looking for another easy breakfast for on the go mornings? Try this Toasted Coconut Granola! It is delicious in a homemade yogurt parfait or by itself for a quick and crunchy snack. You can prepare this Peach Baked Oatmeal (Without Bananas) ahead of time for an the go breakfast! For a sweet and caffeinated morning treat, try this Butter Pecan Coffee Milkshake (with Cold Brew Coffee) or this Maple Pecan Coffee with Cold Brew!

Watermelon Banana Smoothie in glasses ready to drink!

Watermelon Banana Smoothie Details

Level of Difficulty: Super Simple! This smoothie is about as easy a homemade breakfast comes. Add all ingredients to a blender, blend for a minute and your Watermelon Banana Smoothie is good to go!

Flavor: This smoothie has a fruity and sweet flavor. The banana flavor is very subtle. The watermelon and strawberries provide a natural sweetness.

Time: 5 minutes! This includes time to get all of your ingredients out, add to the blender and blend away!

Ingredients and Substitutions

  • Banana
  • Seedless Watermelon
  • Strawberries- substitute your favorite tropical fruit if you do not have strawberries. Mango, Pineapples or Peaches would work great with this flavor combination.
  • Milk– use the milk that you have on hand! I tested this smoothie with coconut milk and almond milk. Both options were delicious. The coconut milk gave a slight nutty flavor to the smoothie. Cows milk is a good option in this smoothie. If milk is not your thing, substitute coconut water for an extra hydration boost.
  • Greek Yogurt– I use a Vanilla Greek yogurt for extra sweetness. I find that the flavored Greek yogurts remove the bitter taste of plain Greek yogurt. If you do not have Greek yogurt, you can substitute regular yogurt. However, the smoothie will not have as much protein as it would using Greek yogurt.

Watermelon Banana Smoothie Ingredients: Frozen watermelon, frozen banana, strawberries, greek yogurt, coconut milk

How to Make a Banana Watermelon Smoothie

  1. Start with frozen fruit. Freeze your banana and watermelon for at least 12 hours prior to making the smoothie.
  2. Add ingredients to blender. Blend ingredients on high for 1 minute. All fruit should be smooth and combined.
  3. Serve in glasses after blending. 

It really is as simple as those 3 steps. If you have an extra five minutes in the morning, be sure to try this smoothie!

Expert Tips

  • Use frozen fruit! By doing this, you will not have to add ice to your smoothie. Ice can water down a smoothie and take away the flavor. Once bananas begin to brown, wrap them in plastic wrap and freeze. I like to do this with any extra fruit I have that may go bad before it can be eaten.
  • Premeasure your fruit. Measure your fruit ahead of time and freeze in plastic bags. This will allow you to have all ingredients ready to put in the blender.
  • Leave your blender out. If you are trying to have a quick breakfast, have your blender and travel cup ready to go in the morning. Then, you can pull your frozen fruit out of the freezer and add everything right into the blender.

Watermelon Banana Smoothie in glasses looking fruity

Watermelon Banana Smoothie FAQ

What can I serve with my smoothie? This smoothie can be consumed alone on-the-go or serve this smoothie with a slice of avocado toast or a light quiche like this Whipped Ricotta Quiche!

What else can I add to my smoothie? If you want to add extra protein to your smoothie, a scoop of vanilla protein powder would be delicious with the fruity flavor combination. You can also add spinach for an extra nutrition punch. The spinach is relatively tasteless and will give the smoothie a bright green flavor. Additionally, you could top the smoothie with chia seeds or flax seeds. Finally, you can add oats to your blender. This will thicken your smoothie slightly and give it a grittier texture, however, the flavor will not be significantly altered.

Help! My smoothie is not sweet enough. If your smoothie is not sweet enough, try adding some honey or agave nectar. I like to use this Vanilla Greek Yogurt with Honey. It adds the perfect amount of natural sweetness.

What can I do with leftover smoothie? Use leftover Watermelon Banana Smoothie to make a delicious popsicle! Simply pour the leftover smoothie into a popsicle mold and freeze. This makes this smoothie even more toddler friendly! You can also make this smoothie baby friendly by putting the leftovers into a teething bag and freezing!

Is this Watermelon Banana Smoothie healthy? Yes, this Watermelon Banana Smoothie is healthy and full of health benefits! It is low in calories and high in nutrients. The watermelon will help you stay hydrated. The banana is full of potassium. Strawberries are low in calories and packed with vitamins. The Greek Yogurt gives the smoothie a protein punch to keep you full longer. Along with a healthy diet, this Watermelon Banana Smoothie could assist with weigh loss.

What fruit mixes well with watermelon? Banana mixes well with watermelon. Take this Watermelon Banana Smoothie as an example! The banana mixed with watermelon gives the watermelon smoothie a smooth texture and thickens the smoothie. Mango and peaches have similar properties to bananas and will bind well with watermelon.

Should I add the watermelon seeds to my smoothie? While watermelon seeds do have nutritional benefits, I do not recommend adding them to your smoothie. Once the seeds are blended, they will cause the smoothie to be chunky with seeds.

Looking for other easy watermelon recipes? Try these!

Easy Melon Caprese Skewers with Crispy Prosciutto

Watermelon Salsa with Kiwi and Mint

If you make this Watermelon Banana Smoothie, please leave a comment and share on Instagram @delmarvaliciousdishes! I hope you enjoy this smoothie as much as my family does!

Watermelon Banana Smoothie in glasses ready to drink!
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5 from 4 votes

Watermelon Banana Smoothie

Watermelon Banana Smoothie is a light and healthy breakfast. Made with milk, Greek yogurt and strawberries, this smoothie is a nutritional powerhouse!
 
Cook Time5 minutes
Total Time5 minutes
Course: Breakfast
Cuisine: American
Servings: 1
Calories: 411kcal
Author: Lynne Kenton

Equipment

  • 1 Blender
  • Measuring Cups

Ingredients

  • 1 cup Seedless Watermelon Chunks Frozen
  • 1 Banana Frozen
  • 1/2 cup Strawberries Fresh or Frozen
  • 1 cup Milk
  • 1/2 cup Vanilla Greek Yogurt

Instructions

  • Freeze watermelon and banana at least 12 hours before using.
  • Add all ingredients to a blender. Blend on high for 1 minute.
  • Serve immediately in glass.

Nutrition

Serving: 1g | Calories: 411kcal | Carbohydrates: 70g | Protein: 20g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 33mg | Sodium: 130mg | Potassium: 1.171mg | Fiber: 5g | Sugar: 53g | Vitamin A: 1.344IU | Vitamin C: 65mg | Calcium: 329mg | Iron: 1mg

Pineapple Baked Beans (Using Black Beans)

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Pineapple Baked Beans are made using black beans and traditional canned baked beans. This easy, sweet and spicy dish will fly off the table at your next barbeque!

Need another barbeque side dish? Try this Herby Lemon Orzo Salad with Roasted Vegetables! It is full of fresh summer vegetables and feeds a crowd!

Have some extra black beans? Use them in this Smokey Mexican Bean Dip! Full of flavor, this dip is like eating the insides of a taco on a chip!

Pineapple Baked Beans in small bowl with corn bread and pineapple chinks

Pineapple Baked Bean Details

Pineapple Baked Beans are a fresh take on a traditional summer side dish, baked beans! This recipe uses pineapple to sweeten, bourbon to intensify the flavor and red onion and bell pepper to bulk up the dish.

Level of Difficulty: Easy! As long as you can cook some bacon, you will be able to make these Pineapple Baked Beans! This side dish requires chopping, cooking the bacon, sautéing the onion and pepper and combining all ingredients. After this is done, you bake until the dish is hot and bubbly!

Time: The dish requires 20 minutes of prep work and 45 minutes of bake time. The prep work includes chopping and cooking the bacon, onion and pepper.

Flavor: These Pineapple Baked Beans have a sweet flavor thanks to the maple flavor of the canned baked beans and the natural sweetness of the pineapple. The grainy mustard has a bitter flavor that perfectly contrasts with the sweetness. The bourbon intensifies the flavor and gives a smooth aftertaste.

Ingredients and Substitutions

  • Baked Beans- I like to use Bush’s Vegetarian Baked Beans. Choose a brand that you like.
  • Black Beans- If you don’t like black beans, use another can of baked beans (the smaller size) or a bean that your family enjoys.
  • Red Onion- You could use a white onion in place.
  • Bell Pepper- I like to use a yellow pepper in this dish as the color pops with the pineapple. Use whatever bell pepper you have on hand.
  • Barbeque Sauce- Use a brand that your family likes! The beans really take hold of the barbeque flavor so use a tasty one.
  • Bourbon- This ingredient is optional. The bourbon really does add more flavor to the beans. If you choose to omit the bourbon, use extra barbeque sauce so that the beans are not dry.
  • Bacon- I like to use thick cut bacon. The saltiness of the bacon is a good contrast to the sweet beans.
  • Pineapple Chunks- Use canned or fresh pineapple cut into small bite size pieces. I like to purchase the small kid sized containers as they are already chopped into small pieces.
  • Grainy Mustard- Substitute regular mustard.
  • Black Pepper
  • Chili Powder- Use less chili powder for a less spicy side dish.

Pineapple Baked Bean Ingredients: Baked Beans, Black Beans, Mustard, Pineapple, Bourbon, Bacon, Onion, Pepper, Barbeque Sauce, Black Pepper and Chili Powder

How To Make Pineapple Baked Beans

Pineapple Baked Beans come together in a few, simple steps!

  1. Cook Bacon. Heat a sauté pan on medium high heat. Chop bacon up into small bite size pieces. Add bacon to pan and cook until bacon is firm but not crispy about 7 minutes. Let bacon cool on a paper towel lined plate. Drain all fat from pan except for a tablespoon.
  2. Cook Bell Pepper and Red Onion. Add bell pepper and red onion to the same pan that bacon was cooked in with reserved fat. Cook on medium heat for about 5 minutes until vegetables become soft.
  3. Combine Ingredients. Add all ingredients to a large mixing bowl. Stir to combine. Transfer pineapple baked bean mixture to a 9×13 pan.
  4. Cook Pineapple Baked Beans. Bake beans at 350 degrees for 45 minutes until beans are bubbly. Allow beans to cool before serving. The beans will solidify as they cool.

Pan of Pineapple Baked Beans

FAQ

Are pineapple baked beans a vegetable? Pineapple Baked Beans are not a vegetable although this baked bean recipe does contain vegetables. Beans are in the plant food family known as legumes.

What kind of beans are baked beans? The beans used in baked beans are kidney beans. This recipe includes both kidney beans and black beans.

What can I do with leftover baked beans? Leftover baked beans can be eaten hot or cold. Add the baked beans to a quesadilla with cheese. Another option is to top toast with them for an easy English-like breakfast. You could also add them to a baked potato for a meat-free meal.

Can I cook my baked beans in the slow cooker? Yes, you can cook baked beans in the slow cooker! If you don’t want to turn on your oven, the crock pot is the perfect way to cook your baked beans. Simply follow all instructions until the baking step. Place pineapple baked beans in a slow cooker and set heat to low for 6-7 hours. After the cook time, remove the lid and stir the beans. Allow beans to slightly cool before serving.

Help! My Pineapple Baked Beans look watery. Do not worry if your baked beans appear watery when you pull them from the oven. As the beans cool, they will thicken. If they look really watery (as in all the beans are surrounded by liquid), allow the beans to bake for 5-10 more minutes for the liquid to absorb.

What to serve with Pineapple Baked Beans? Pineapple Baked Beans are a delicious barbeque side dish. They pair perfectly with hamburgers and hot dogs. Try the baked beans as a side with these Grilled Beer Brats!

If you try this recipe, please leave a comment below and tag @delmarvaliciousdishes on Instagram! I hope your family and friends love this recipe as much as mine do!

Pan of Pineapple Baked Beans
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Pineapple Baked Beans (using Black Beans)

Pineapple Baked Beans are made using black beans and traditional canned baked beans. This easy, sweet and spicy dish will fly off the table at your next barbeque!
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Side Dish
Cuisine: American
Servings: 8
Calories: 286kcal
Author: Lynne Kenton

Ingredients

  • 6 Bacon Slices
  • 1 Bell Pepper Chopped
  • 1 Red Onion Chopped
  • 28 oz Baked Beans
  • 14 oz Black Beans Drained & Rinsed
  • 1 cup Barbeque Sauce
  • 1/3 cup Bourbon Optional
  • 1 cup Pineapple Chunks
  • 1 1/2 tbsp Grainy Mustard
  • 1 tsp Chili Powder
  • 1/2 tsp Black Pepper

Instructions

  • Preheat oven to 350 degrees Fahrenheit.
  • Chop bacon into small pieces and cook on stove at medium for 8-10 minutes until cooked but not crispy. Let cool on a paper towel lined plate.
  • Drain all fat except for a tablespoon. Cook onion and bell pepper for 5 minutes until soft.
  • Mix together baked beans, black beans, chopped bacon, green pepper, red onion, barbeque sauce, bourbon, pineapple chunks, mustard, chili powder and pepper.
  • Cook for 45 minutes until bubbly.

Nutrition

Serving: 8g | Calories: 286kcal | Carbohydrates: 53g | Protein: 11g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 976mg | Potassium: 663mg | Fiber: 11g | Sugar: 17g | Vitamin A: 640IU | Vitamin C: 25mg | Calcium: 89mg | Iron: 3mg

Herby Lemon Orzo Salad with Roasted Vegetables

by 9 Comments

Herby Lemon Orzo Salad with Roasted Vegetables is an easy summer dish that can feed a crowd! Packed with roasted vegetables, fresh herbs and a light dressing, this salad is perfect for all summer entertaining!

 

Looking for another summer side dish? Try this Easy Watermelon Salsa with Kiwi and Mint! It is the perfect addition to your next BBQ and you can serve it right in the watermelon!

 

Lemon Orzo Salad with Roasted Vegetables and Fresh Herbs

Lemon Orzo Salad Details

 

Level of Difficulty: I am giving this recipe a ‘Medium’ difficulty rating because it is time consuming. If you are comfortable with chopping and roasting vegetables and are patient, this recipe will be easy for you!

Time: This recipe takes about an hour from start to finish. This includes chopping time and roasting time. I recommend that you make the orzo and the dressing while the vegetables are roasting.

Flavor: Herby Lemon Orzo Salad with Roasted Vegetables says it all! This recipe has a light lemon flavor thanks to the dressing. It is packed with plenty of basil, oregano and dill. The roasted vegetables provide a sweet flavor.

 

Ingredients

While this ingredient list may seem extensive, most ingredients are pantry staples.

  • Orzo
  • Feta Cheese
  • Eggplant
  • Red Pepper
  • Yellow Pepper
  • Red Onion
  • Asparagus
  • Basil
  • Oregano
  • Dill
  • Extra Virgin Olive Oil
  • Salt
  • Pepper
  • Lemons

 

How to Make Lemon Orzo Salad

There are a few steps to make this Herby Lemon Orzo Salad with Roasted Vegetables.

  • Chop Vegetables: Chop your vegetables into bite size, even pieces. The vegetables should be chopped similar in size in order to allow for the cook time to remain similar. Remember that vegetables will shrink while roasting.
  • Roast Vegetables: Spray a large rimmed baking sheet covered in tin foil with cooking spray. Place chopped vegetables on baking sheet. If you do not have a large baking sheet, use two pans and roast the vegetables separately. If you overcrowd the pan, the vegetables will steam and not roast. Steamed vegetables are mushier in texture and do not hold up as well in this Lemon Orzo Salad. When making this with regular size pans, I roast the eggplant first and then roast another pan with the peppers, onion and asparagus. Toss vegetables with 1/4 cup Extra Virgin Olive Oil. Season with salt and pepper to taste. Roast vegetables for 25 minutes flipping vegetables halfway through.
  • Cook the Orzo: Cook orzo to al dente according to package directions. Drain orzo and place in a large mixing bowl.
  • Make the dressing: In a small bowl, whisk together Extra Virgin Olive Oil, lemon juice, salt and pepper.
  • Toss all ingredients together: While the orzo is still hot, combine the roasted vegetables, feta cheese, herbs (basil, oregano, dill) and dressing in a large mixing bowl. Refrigerate until ready to serve. Prior to serving, taste test the orzo. Add additional extra virgin olive oil and lemon juice if needed.

 

Eggplant to be roasted

 

Peppers, Onion and Asparagus to be roasted

Lemon Orzo Salad Dressing

The dressing for this orzo salad is so simple to make! Simply, whisk together Extra Virgin Olive Oil, fresh lemon juice, salt and pepper. It is a light dressing with a slight tang. If you want to skip making the dressing, try this Lively Lemon Tarragon Dressing or Avocado Oil Herb Vinaigrette. Both of these dressings are made by Briannas and are my favorite way to ‘cheat’ when cooking!

 

Expert Tips

  • Do not overcrowd your pan! If the vegetables are too close, they will steam instead of roast. If you do not have a very large pan, roast vegetables in two batches.
  • Mix together all ingredients while the orzo is still warm. This will help to soften the feta and the dressing will easily blend with the vegetables and pasta.
  • Refrigerate the orzo salad overnight before serving. This will allow the flavors to meld together. Remember to stir before serving. If pasta appears dry, add additional EVOO and/or lemon juice.

 

FAQ

How long does Lemon Orzo Salad last in the refrigerator? Lemon Orzo Salad lasts up to 4-5 days in the refrigerator. Prior to serving the salad after refrigeration, stir the salad through. If the salad seems dry, add additional Extra Virgin Olive Oil and/or lemon juice.

Is Orzo gluten free? Orzo is not gluten free. You can purchase gluten free orzo, however, traditional orzo is not gluten free. If looking for a gluten free alternative for this recipe, replace the orzo with quinoa or brown rice (these options have not been tested).

Is Orzo Salad healthy? This Lemon Orzo Salad is healthy! It is full of healthy vegetables containing high levels of nutrients, antioxidants including vitamin C and vitamin A.

What should I serve with Lemon Orzo Salad? This Lemon Orzo Salad is delicious with grilled salmon or blackened chicken on top. Additionally, it is a great side dish for a barbeque or potluck as it can be served at room temperature and is easy to transport.

 

Close up shot of Lemon Orzo Salad ready to be served

 

If you make this recipe, please leave a comment and tag @delmarvaliciousdishes!

 

Lemon Orzo Salad with Roasted Vegetables and Herbs
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5 from 7 votes

Herby Lemon Orzo Salad with Roasted Vegetables

Herby Lemon Orzo Salad with Roasted Vegetables is an easy summer dish that can feed a crowd! Packed with roasted vegetables, fresh herbs and a light dressing, this salad is perfect for all summer entertaining! 
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Servings: 12
Calories: 157kcal
Author: Lynne Kenton

Equipment

  • 1 Large Rimmed Baking Sheet
  • 1 Sharp Knife
  • 1 Whisk
  • 1 Large Mixing Bowl
  • 1 Juicer

Ingredients

  • 1 Orzo Cooked
  • 1 Eggplant Chopped into bite size pieces
  • 1 Red Onion Sliced
  • 1 Red Pepper Sliced
  • 1 Yellow Pepper Sliced
  • 1/2 lb Asparagus Chopped into Bite Sized Pieces
  • 1/2 cup Basil
  • 2 Lemons Juiced
  • 1/2 cup Olive Oil Divided
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 8 oz Feta Cheese Chopped
  • 2 tbsp Oregano
  • 1 tbsp Dill

Instructions

  • Preheat oven to 425 degrees Fahrenheit. Line a large-rimmed baking sheet with tin foil. Spray with baking spray.
  • Add vegetables to baking sheet and toss with 1/4 cup Extra Virgin Olive Oil . Season with salt and pepper.
  • Bake for 25 minutes tossing half way through.
  • While vegetables are roasting, cook orzo. Cook according to package instructions to al dente. Drain pasta and put in a large mixing bowl.
  • To make the lemon dressing, whisk together lemon juice, 1/4 cup Extra Virgin Olive Oil, salt and pepper in a small bowl.
  • Add roasted vegetables, feta cheese, basil, oregano, dill and dressing to a large bowl. Stir together.
  • Refrigerate for an hour or overnight (recommended). Serve at room temperature.

Nutrition

Serving: 12g | Calories: 157kcal | Carbohydrates: 8g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 17mg | Sodium: 519mg | Potassium: 212mg | Fiber: 3g | Sugar: 3g | Vitamin A: 327IU | Vitamin C: 31mg | Calcium: 125mg | Iron: 1mg

 

Easy Watermelon Salsa with Kiwi and Mint

by 9 Comments

Watermelon Salsa with Kiwi and Mint is a healthy and easy appetizer that tastes like summer! Packed with kiwi, jalapeno, onion, cucumber and mint, this salsa is refreshing, light and full of flavor!

Watermelon Salsa served in half a watermelon with chips

Summer is officially here which means barbeques, pool parties and beach days are in full swing. These activities plus hot weather calls for easy, healthy recipes that can be made quickly  in advance! Enter the best Watermelon Salsa!

Looking for another delicious summer appetizer? Try this easy Black Bean and Corn Salsa or this Veggie Naan Bread Pizza with Pesto. Both recipes use the best of summer produce, come together quickly and feed a crowd!

Watermelon Salsa Details!

Level of Difficulty: Easy! All that you have to do is chop, combine and refrigerate!

Flavor: Sweet, refreshing with a little tang! If I had to use one word to describe this Watermelon Salsa, it would be REFRESHING!

Time: 20 Minutes. This salsa comes together quickly! The most tedious part is chopping all of the ingredients. I do recommend refrigerating for an hour prior to serving to allow the flavors to come together.

Ingredients

This Watermelon Salsa is made with lots of fresh fruit and a tangy honey lime dressing. Ingredients include:

  • Chopped Watermelon
  • Seedless Cucumbers
  • Kiwi
  • Jalapeno
  • Red Onion
  • Lime Zest
  • Lime Juice
  • Honey
  • Salt
  • Pepper
  • Mint

Watermelon Salsa Ingredients: Watermelon, Kiwi, Mint, Cucumber, Red Onion, Jalapeno, Honey, Salt and Pepper

How to Make Watermelon Salsa

  1. Start by chopping all of your ingredients into small pieces. These pieces should be about 1/4 inch to allow the ingredients to easily combine to make a salsa.
  2. Combine watermelon, cucumber, kiwi, jalapeno, red onion and mint in a large bowl. Stir to combine ingredients.
  3. In a small bowl, stir together honey, lime zest, lime juice, salt and pepper.
  4. Pour dressing over top of salsa ingredients.
  5. Refrigerate until ready to serve.
  6. Prior to serving, drain juice in a colander.

Watermelon salsa ingredients combined in mixing bowl

Expert Tips

  • Be sure to chop your fruit into small pieces. You want the salsa to fit on a chip!
  • Drain salsa in a colander before serving. Because the water content is so high in WATERmelon and cucumber, the salsa becomes very watery. You can drain the water prior to serving to get rid of the excess water.
  • Remove melon from half of a watermelon rind and serve salsa in the watermelon half! Not only does it look cute and festive but you will have one less dish to wash!

FAQ

What goes well with Watermelon Salsa? Watermelon Salsa pairs well with chips and has a great sweet and salty combination. It can also  be served on top of grilled chicken or fish. I love eating the salsa with these FISH TACOS! Try it on these Cornmeal Crusted Fish Tacos!

How long will Watermelon Salsa last? Watermelon Salsa will last 2-3 days in the refrigerator. However, because of the high water content in the fruit, the salsa will continue to get watery. Always drain the excess water before serving.

Can I freeze Watermelon Salsa? Yes, freezing is a great way to preserve flavor although freezing can impact the texture of the fruit. If freezing, drain all excess liquid and seal in an airtight container or freezer bag. Salsa can be frozen up to 4 months.

Is this salsa vegan? No, this salsa is not vegan. As written the salsa is gluten free, vegetarian and dairy free. If you need to make this salsa vegan, substitute the honey for agave nectar.

Help! My salsa is very watery! Watermelon has a water content of 90% water, cucumbers are 96% water and kiwis are 80% water! While this makes for a very healthy salsa, it can also get watery before you serve. Use a colander to drain the water from the salsa prior to serving.

Watermelon Salsa served in half a watermelon

Looking for other easy appetizer recipes?

Try one of these!

Vegetable Greek Flatbread

Mouthwatering Cauliflower Poppers

Easy Watermelon Caprese Skewers with Crispy Prosciutto 

If you make this salsa, please comment or tag @delmarvaliciousdishes on Instagram!

Watermelon Salsa served in half a watermelon with chips
Print Recipe
5 from 4 votes

Easy Watermelon Salsa with Kiwi and Mint

Watermelon Salsa with Kiwi and Mint is a healthy and easy appetizer packed with fruit and full of refreshing flavor!
Prep Time20 minutes
Total Time20 minutes
Course: Appetizer, Side Dish
Cuisine: American, happy hour, Summer
Servings: 8
Calories: 150kcal
Author: Lynne Kenton

Equipment

  • Sharp Knife
  • Mixing Bowl
  • Cutting Bowl
  • Juicer

Ingredients

  • 1/2 Seedless Watermelon Chopped
  • 3 Mini Seedless Cucumbers Chopped
  • 4 Kiwis Chopped
  • 1 Jalapeno Seeds removed and chopped
  • 1/2 Red Onion Chopped
  • Zest of 1 lime
  • 1 Lime Juiced
  • 1 tsp Himalayan Sea Salt
  • 2 tbsp Honey
  • 1/4 cup Mint Leaves Chopped
  • 1/2 tsp Black Pepper

Instructions

  • Add Watermelon, Kiwi, Cucumber, Jalapeno, Red Onion and Mint to a large mixing bowl.
  • In a small bowl, mix together lime juice, lime zest, honey, salt and pepper.
  • Drizzle dressing over top of fruit and gently stir to mix through.
  • Refrigerate for an hour before serving.

Nutrition

Serving: 8g | Calories: 150kcal | Carbohydrates: 38g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 154mg | Potassium: 604mg | Fiber: 4g | Sugar: 28g | Vitamin A: 1.841IU | Vitamin C: 65mg | Calcium: 62mg | Iron: 1mg

Margarita Cheesecake Bites with Homemade Graham Cracker Crusts

by 1 Comment

Mini Margarita Cheesecake Bites are the perfect, make ahead dessert! These margarita cheesecake bites are quick and easy to make and pack a tangy flavor punch with tequila and key lime!

For the ultimate margarita flavor, pair these cheesecake bites with a Spicy Lemon Margarita! 

Margarita Cheesecake with bite taken

Mini Margarita Cheesecake Details!

Level of Difficulty: Medium! Although these are EASY to make, this is a two-step process.

Flavor: These Mini Margarita Cheesecakes have a tangy, key lime flavor. The homemade graham cracker crust is a mixture of salty and sweet. The no bake filling packs a margarita, lime flavor.

Time: 30 minutes not including freezing time.

Ingredients

These Cheesecake Bites are made with pantry staples. Here is what you will need to make them!

  • Cream Cheese– I recommend using full fat cream cheese. Make sure that your cream cheese is softened.
  • Powdered Sugar
  • Butter– I recommend using unsalted butter so that you can better control the salt in the recipe.
  • Salt
  • Greek Yogurt– I use full fat whole milk Greek yogurt for the best flavor.
  • Vanilla Extract
  • Margarita Mix– I like this Lite Margarita Mixer. 
  • Tequila– I use a Reposado Tequila. Use whatever tequila you have on hand and, most importantly, like! The alcohol will intensify the flavor.
  • Graham Crackers

How to Make Mini Margarita Cheesecake Bites

Make the Homemade Graham Cracker Crusts

Preheat oven to 350 degrees. Add mini cupcake liners to a mini cupcake pan.

Add the graham crackers to a food processor. Run food processor continuously in order to finely chop the graham crackers. The graham crackers should be crushed to a sand like consistency.

Add graham crackers to a large mixing bowl. Combine with melted butter, salt and powdered sugar. Stir to combine ingredients.

Put a tablespoon of graham cracker crust in each mini muffin hole. Using the back of a spoon, press down on the middle of the crust to make a circular indentation in each cupcake.

Bake for 5 minutes, until the outer edges of crusts begin to brown. Let crust cool in pan.

Graham Cracker Crust Ingredients: melted butter, powdered sugar, salt, graham crakcers

Make the Margarita Cheesecake Filling

Add cream cheese, Greek yogurt and powdered sugar to the bowl of a stand mixer. Cream together ingredients until smooth and combined. Stir in salt and vanilla. Scrape sides of bowl. Slowly stir in the margarita mix and tequila (if using).

Using a tablespoon, fill each graham cracker crust with the margarita cheesecake filling. Top with lime zest. Place in the freezer overnight before serving.

Mini Margarita Cheesecake Filling Ingredients: tequila, vanilla, margarita mix, salt, powdered sugar, Greek yogurt and cream cheese

Expert Tips

  • Use softened cream cheese! Leave your cream cheese on the counter for a few hours before making these Margarita Cheesecake Bites. If the cream cheese is not soft enough, the mixture will be chunky.
  • Use whole fat cream cheese and whole milk Greek yogurt. Dessert time is not the time to cut calories. The full fat gives these cheesecake bites a smooth texture and rich flavor.
  • If using tequila, choose a tequila that you enjoy drinking! The same goes for the margarita mix.

Mini Margarita Cheesecakes with Lime and Graham Crackers

FAQ

Can I make these Mini Margarita Cheesecake Bites no bake?

Yes, you can make these Mini Margarita Cheesecake bites no bake! Simply purchase a pre-made graham cracker crust and turn the bites into a cheesecake pie!

Help! I don’t have a mini muffin pan.

If you don’t have a mini muffin pan, you could put the graham cracker crust into an 8×8 pan and bake. Note, your bake time will be longer. Place the filling in the pan, freeze and cut into Margarita Cheesecake Bars!

Alternatively, you can make this dessert truly no bake by purchasing a pre-made graham cracker crust. Simply fill the graham cracker crust with your filling, freeze and you have a Margarita Cheesecake Pie!

Is there alcohol in these Margarita Cheesecakes?

Yes, there is alcohol in these Margarita Cheesecakes. Just like a margarita, these cheesecake bites have a little tequila. While you cannot taste the tequila, the alcohol intensifies the key lime flavors.

Do I have to use alcohol in this recipe?

No, you do not have to use any alcohol for the Margarita Cheesecakes. Simply add more margarita mix in place of the tequila to keep these cheesecake bites alcohol free.

How should I store these?

You can store these cheesecake bites in the freezer. Pull them out when you are ready to serve. They hold up well in the freezer for about a week.

What toppings go with these Mini Margarita Cheesecakes?

Fresh lime zest and whipped cream make perfect toppings for these Mini Margarita Cheesecakes! You could also use lime slices and a sprinkle of the graham cracker crust.

Looking for another sweet treat?! Try this Butter Pecan Coffee Milkshake (with Cold Brew Coffee) or this Sea Salt Chocolate Chip Cookie Pie!

If you make these Margarita Cheesecake Bites, please leave a comment and tag @delmarvaliciousdishes!

Mini Margarita Cheesecakes ready to be eaten!
Print Recipe

Margarita Cheesecake Bites with a Homemade Graham Cracker Crust

Mini Margarita Cheesecake Bites are the perfect, make ahead dessert! These margarita cheesecake bites are quick to make and pack a tangy flavor punch with tequila and key lime!
Prep Time20 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Dessert
Cuisine: American, Mexican
Servings: 24
Calories: 117kcal
Author: Lynne Kenton

Equipment

  • 1 Food Processor
  • 1 Mini Cupcake Pan
  • 1 Stand Mixer or Hand Mixer

Ingredients

Margarita Cheesecake Filling

  • 8 oz Cream Cheese Softened
  • 3/4 cup Powdered Sugar
  • 1/4 cup Plain Greek Yogurt
  • 1/2 tsp Salt
  • 1/2 tsp Vanilla Extract
  • 3 tbsp Margarita Mix
  • 2 tbsp Tequila (optional)
  • Lime Zest (for topping)

Graham Cracker Crust

  • 10 Graham Cracker Sheets
  • 1/4 cup Powdered Sugar
  • 1/4 tsp Salt
  • 1/2 cup Unsalted Butter Melted (1 stick)

Instructions

Mini Graham Cracker Pies

  • Preheat oven to 350 degrees.
  • Add graham crackers to a large food processor. Pulse until crackers are finely crumbled.
  • To a large mixing bowl, combine graham cracker crumbs, powdered sugar, melted butter and salt.
  • Place a tablespoon of crust into a mini muffin tin. Push in the center to make a slight indentation.
  • Bake for 5 minutes until crust edges are slightly brown.
  • Let cool.

Margarita Cheesecake Filling

  • Cream together cream cheese, Greek yogurt and powdered sugar until smooth.
  • Stir in salt and vanilla until combined. Scrape sides of bowl.
  • Slowly stir in the margarita mix and tequila (if using).
  • Using a large spoon or a cookie scoop, fill each graham cracker crust with filing.
  • Top with lime zest.
  • Place entire tray into the freezer. Freeze overnight. Remove right before serving.

Nutrition

Serving: 24g | Calories: 117kcal | Carbohydrates: 10g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 143mg | Potassium: 27mg | Fiber: 0.2g | Sugar: 7g | Vitamin A: 245IU | Calcium: 17mg | Iron: 0.3mg

Easy Melon Caprese Skewers with Crispy Prosciutto

by 14 Comments

These Melon Caprese Skewers with Crispy Prosciutto are a quick appetizer made with fresh fruit and basil. These mini kabob appetizers look fancy but are quite simple to make! 

Looking for another simple appetizer? Check out this Cherry Tomato Toast  or this Veggie Naan Bread Pizza with Pesto. Pair either with this Refreshing Cucumber Cocktail with Lime and Mint or this Simple Peach Sangria with Rosé Wine.

Melon Caprese Skewers On Tray

A Fancy yet Simple Appetizer

When it comes to summer entertaining, simple is always better. You don’t want to be in a hot kitchen and guests don’t want to eat hot and heavy food.

These Melon Caprese Skewers combine all of the best summer flavors on an easy to make kabob! The best part is you can easily prepare these kabobs ahead of time and refrigerate until ready to serve.

Melon Caprese Skewer Details

Level of Difficulty: Easy! The only difficult part is chopping the cantaloupe and watermelon and pan frying the prosciutto. If you can use a knife and turn on the stovetop, you can make these skewers!

Flavor: These skewers taste like summer! The saltiness of the crispy prosciutto balances out the sweet watermelon and cantaloupe. The basil provides a hint of pepper and savory flavor. The mozzarella balances the skewer and provides a filling layer.

Time to Make: These Melon Caprese Skewers can be made in less than 30 minutes. This includes chopping time and the time to assemble the skewers.

Choosing Your Ingredients

Melon Caprese Skewer Ingredients: Basil, Watermelon, Cantaloupe, Mozzarella, Prosciutto, Balsamic Glaze

Watermelon: Choose a watermelon with a large yellow spot on the bottom and that has a dull exterior. This will indicate that the watermelon is ripe. The heavier the watermelon, the juicier it will be!

Cantaloupe: Just like with the watermelon, a yellow spot on the cantaloupe will indicate where it was laying in the field. Give the bottom of the cantaloupe a smell. It should smell sweet. If the cantaloupe does not smell, it is not ripe. Your cantaloupe should feel firm all over with no soft spots. A soft spot can indicate that the cantaloupe is rotting.

Prosciutto: You can purchase prepackaged prosciutto in the deli section at most grocery stores. You can also have your proscuitto sliced from the deli counter.

Mozzarella: Choose a mozzarella log, mozzarella ball or mozzarella ‘pearls.’ I used plain mozzarella on my Melon Caprese Skewers, however, you can choose marinated mozzarella for extra flavor.

Basil: The fresher, the better! I recommend choosing medium sized basil leaves to use on your skewers. I grow my own basil in the summer months to use in recipes such as these Melon Caprese Skewers. Most grocery stores sell small basil plants that you can keep in water and use the leaves. These leaves last 3-4 days before wilting.

Balsamic Glaze: You can easily make your own balsamic glaze by boiling balsamic vinaigrette. Here is a useful tutorial. To keep things easy and quick, I purchased balsamic glaze. You can find this in the salad dressing section at your grocery store.

Skewers: Not photographed. I used medium sized appetizer skewers. If you cannot find these, you can use grill skewers. Either make large skewers using the full size or break in half. You could also use toothpicks.

How To Make Melon Caprese Skewers with Crispy Prosciutto

The first step is to chop your melons. You can either chop (as I did) or scoop your melon into balls. Because watermelon is not in season where I live, I purchased a pre-cut watermelon that was chopped. If using a full watermelon or cantaloupe, you can scoop your melon out in balls using a melon baller. I have also used a small cookie scoop to create melon balls.

Cut your mozzarella into bite pieces similar to the size of the melon.

Remove basil leaves from plant and place on a plate.

Now, let’s crisp the prosciutto. Cut prosciutto slices into thirds. The prosciutto will reduce in size while cooking. Place a medium sauté pan on the stove and turn the heat to medium. Lay prosciutto on pan and cook for about a minute on each side until prosciutto begins to crisp. Remove prosciutto and place on a paper towel lined plate. Let prosciutto cool before assembling.

How To Make Melon Caprese Skewers: Begin with basil, add melon, add mozzarella, add prosciutto, add more melon and basil. Drizzle with balsamic glaze.

To assemble, fold basil leaf in half and put on the skewer. Next, add the cantaloupe or watermelon. Then, add the chopped mozzarella and prosciutto piece. Finish by adding an additional piece of melon and basil. Once all of the skewers are complete, drizzle with balsamic glaze.

Tips and Tricks to serve Melon Caprese Skewers with Crispy Prosciutto’

Can I make these Melon Caprese Skewers ahead of time? Of course! You can make these up to a day ahead of time and store in the refrigerator. If making these ahead of time, I recommend not crisping the prosciutto. The crispy prosciutto is best served right after cooling.

Can I eat prosciutto if not cooked? Absolutely! Prosciutto is cured and air dried and is safe to eat right from the package. The frying step in this recipe is simply to crisp the meat and add texture to the appetizer.

What can I serve with these? These Melon Caprese Skewers are best eaten as a hand held appetizer or on a plate as a salad appetizer. You could serve these with grilled chicken or burgers for an easy cookout dinner!

How do I know if my melons are ripe? The cantaloupe and watermelon should both have yellow spots on one side. They should smell sweet and have no soft spots.

If you make this recipe, please leave comment or tag @delmarvaliciousdishes! 

Melon Caprese Skewers on Plate with Extra Mozzarella
Print Recipe
5 from 5 votes

Melon Caprese Skewers with Crispy Prosciutto

These Melon Caprese Skewers with Crispy Prosciutto are a quick appetizer made with fresh fruit and basil. These mini kabob appetizers look fancy but are quite simple to make! 
Prep Time20 minutes
Total Time20 minutes
Course: Appetizer
Cuisine: American, Summer
Servings: 6
Calories: 241kcal
Author: Lynne Kenton

Ingredients

  • 1/2 Seedless Watermelon about 2 cups
  • 1/2 Cantaloupe Deseeded; about 2 cups
  • 1 Cup Fresh Basil Leaves
  • 1/2 Cup Balsamic Glaze
  • 1 8 oz Mozzarella Ball or Log
  • 4 oz Prosciutto Each piece sliced into thirds
  • Skewers

Instructions

  • Turn a medium saute pan to medium heat. Place prosciuttuo in pan and cook for about 60-90 seconds on each side until beginning to crisp.
  • Remove prosciutto from pan and let cool on a paper towel lined plate. Repeat with remaining prosciutto slices.
  • Chop or cube cantaloupe and watermelon into bite sized pieces.
  • Slice mozzarella into bite size pieces.
  • Fold a basil leaf in half and slide onto skewer. Follow with a piece of melon, mozzarella, prosciutto, melon and folded basil leaf.
  • Repeat for all skewers.
  • Drizzle with balsamic glaze.
  • Serve with an additional size of balsamic glaze.

Nutrition

Serving: 6g | Calories: 241kcal | Carbohydrates: 42g | Protein: 5g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 13mg | Sodium: 144mg | Potassium: 542mg | Fiber: 2g | Sugar: 31g | Vitamin A: 3.909IU | Vitamin C: 36mg | Calcium: 39mg | Iron: 1mg

Cherry Tomato Ricotta Toast (Easy Appetizer Recipe)

by 1 Comment

Cherry Tomato Ricotta Toast is an easy appetizer recipe that is the perfect way to use fresh summer tomatoes. Whipped ricotta cheese and herby tomatoes come together for a delicious treat!

Plate with roasted cherry tomatoes on it with two slices of toast.

Every year, I plant a small garden for fresh vegetables and herbs. I always plant multiple tomato plants including cherry tomatoes, grape tomatoes, and heirloom tomatoes. My house is full of tomatoes but I don’t enjoy eating raw tomatoes! Baking the tomatoes with olive oil and herbs brings out their natural sweetness and is one of my favorite ways to enjoy these fresh tomatoes. 

If you are busting at the seams this tomato season, here are a few other recipes highlighting the fresh fruit. This Vegetable Bruschetta uses fresh cherry tomatoes and squash baked together and then topped on a crunchy crostini. Or, try this One Pan Roasted Fish with Garlic Cherry Tomatoes. Fresh fish is baked with cherry tomatoes for the fresh and simple fish dinner. 

Why You’ll Love This Recipe

  • Easy! This recipe looks like it would take a lot of time but it doesn’t! Just bake, blend, and toast, and your simple toast will be ready. 
  • Full of Summer Flavor. The sweet tomatoes and fresh herbs bring out the best of summer flavor. 
  • Versatile! Serve this recipe as an appetizer, or a light lunch, or add protein to make this a meal.  

Ingredients

Head to your local grocery store or, better yet, garden to snatch up these ingredients.

Toast ingredients including french bread, ricotta cheese, cherry tomatoes, honey, EVOO, salt, pepper, garlic and dried basil.
  • The Cherry Tomatoes act as the base of this recipe and provide the sweet flavor. 
  • The tomatoes are cooked in Extra Virgin Olive Oil, Salt, Black Pepper, Dried Basil, and Fresh Garlic. The tomatoes soften when cooking and richness and depth are added. 
  • Whole Milk Ricotta Cheese and Honey are whipped together to create a creamy base for the toast. 
  • Fresh Italian Bread is toasted to create a crunchy base.  

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

Substitutions and Variations

  • Use grape tomatoes, Campari Tomatoes, or Sungold Tomatoes in place of cherry tomatoes. Any small tomato will work in this recipe. 
  • Add your favorite herbs! Top toast with rosemary, oregano, or thyme. 
  • Use agave nectar in place of the honey. 
  • Dried Garlic Powder can be used in place of the minced garlic. 
  • Whip feta cheese in place of ricotta cheese for a saltier version. 
  • Top toast with pepperoni and shredded mozzarella cheese to make this a pizza toast! 
  • Substitute French Bread for a larger bread. You could also use sourdough bread or any thick slice of bread. 
  • For extra flavor, top the toast with fresh basil after baking. 

Equipment

  • A small food processor is used to whip the ricotta cheese and honey together. 
  • The tomatoes are cooked in a medium baking dish. I like to use a glass pie plate. 
  • Toast the bread in the toaster or directly in the oven. 

Step-by-Step Instructions

Step 1: Toss tomatoes with Extra Virgin Olive Oil, Salt, Pepper, Dried Basil, and Minced Garlic Cloves. Bake at 375 degrees Fahrenheit for 20-25 minutes until the tomatoes are soft and begin to burst. 

Ricotta cheese, honey and black pepper mixed together in a food processor.

Step 2: While the tomatoes are baking, add the ricotta cheese, honey, and black pepper to a small food processor. Pulse the ingredients together until the mixture is light and smooth. 

Toasted french bread on a plate.

Step 3: Toast the bread until lightly golden brown. 

Roasted cherry tomatoes with EVOO, black pepper, and minced garlic in a baking dish.

Step 4: Remove the tomatoes from the oven when they begin to burst. Top the toast with ricotta and tomato mixture. Enjoy!

Four pieces of ricotta toast topped with cherry tomatoes on a plate.

Top tip

Use high-quality olive oil. The olive oil really enhances the flavor of the tomatoes and gives them a savory flavor. Try this Graza Olive Oil! You will be dipping extra bread right into the leftover oil mixture. 

Storage

Once cooled, store any of the leftover tomato mixture refrigerated in an airtight container. Store the whipped ricotta in the refrigerator. You can use these ingredients to make more toast by reheating the leftover tomatoes. 

FAQ

What kind of bread can I use for the toast?

A thick, sturdy bread is best for this recipe. I like to use sliced Italian bread or a crostini when I am serving this as an appetizer because this bread is smaller and almost bite-sized. If I am making this for a quick lunch, I like to use thick slices of French bread or sourdough. 

What kind of tomatoes are best for this toast?

Small, round tomatoes are best to make this toast. Cherry Tomatoes, Grape Tomatoes, and Sunburst Tomatoes are all great options. There are so many varieties of tomatoes. Choose a small and sweet tomato and, remember, fresher is better! 

How should I serve this toast?

You can serve this toast hot out of the oven. However, if are serving this as a party appetizer, room temperature is still delicious. To keep the bread from becoming soggy, you could serve this toast as a ‘build your own’ and serve the ricotta and tomato mixture in individual small bowls. 

What toppings can go on top of this ricotta toast?

If you want to take this appetizer to the next level, try one of these options: 

– Add a drizzle of balsamic glaze 
– Add a little spicy honey
– Add an extra pinch of salt 
– Add some crushed red pepper flakes 

Related

Pairing

These are my favorite dishes to serve with ricotta toast:

Plate with ricotta toast and tomatoes on top.
Print Recipe

Cherry Tomato Ricotta Toast (Easy Appetizer Recipe)

Cherry Tomato Ricotta Toast is an easy appetizer recipe that is the perfect way to use fresh summer tomatoes. Whipped ricotta cheese and herby tomatoes come together for a delicious treat!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Appetizer, Side Dish
Cuisine: American
Servings: 4
Calories: 468kcal
Author: Lynne Kenton

Equipment

  • Small Food Processor
  • Medium Baking Dish
  • Toaster

Ingredients

  • 1 cup Cherry Tomatoes
  • 2 tbsp EVOO
  • 2 tsp Dried Basil
  • 1/2 tsp Salt
  • 3/4 tsp Black Pepper (Divided)
  • 2 Garlic Cloves – Minced
  • 1 cup Ricotta
  • 1 tbsp Honey
  • 1 French Bread – Loaf
  • Balsamic Glaze (optional)

Instructions

  • Preheat oven to 375 degrees Fahrenheit. Toss cherry tomatoes, dried basil, salt, 1/2 tsp black pepper, minced garlic, and extra virgin olive oil in an oven-safe baking dish. Bake 20-25 minutes until tomatoes are soft and beginning to burst.
  • While tomatoes are baking, make whipped ricotta. Add ricotta, honey, and 1/4 tsp black pepper to a food processor. Blend for 2 minutes until the ricotta is smooth.
  • Slice French bread and lightly toast.
  • Top toast with ricotta cheese and cherry tomatoes.
  • If desired, add balsamic glaze on top.

Nutrition

Serving: 4g | Calories: 468kcal | Carbohydrates: 60g | Protein: 18g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 32mg | Sodium: 950mg | Potassium: 285mg | Fiber: 3g | Sugar: 10g | Vitamin A: 462IU | Vitamin C: 9mg | Calcium: 199mg | Iron: 5mg

Spicy Lemon Margarita Recipe (with Jalapeno Tequila)

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This Spicy Lemon Margarita Recipe is made using jalapeno tequila for a spicy kick! This twist on the classic cocktail is perfect for a hot day, summer celebrations, and Cinco de Mayo. 

Two margaritas with a sweet and salty rim.

I was inspired to make this drink after having a similar margarita in New York City. Spicy margs are my go-to drink but I had never had a lemon version before. I knew that I had to recreate the recipe at home. 

If you are looking for another perfect cocktail recipe, try one of these! This Rosemary Grapefruit Tequila Spritzer tastes like a bubbly sip of summer! Or, try this Blackberry Sangria for a cocktail recipe that will please a crowd. 

Why You’ll Love This Recipe

  • Flavor! This drink has a sweet and spicy kick. 
  • Simple. You don’t need fancy ingredients to make this margarita.  
  • Inexpensive. Compared to drinks out on the town, this cocktail is inexpensive to make at home. 

Ingredients

With just a few simple ingredients from your local grocery store, you can have a Spicy Lemon Margarita in less than 5 minutes! 

Margarita Ingredients including lemonade, limoncello, jalapeno tequila, agave nectar, salt, sugar, cayenne pepper and mint.
  • Blanco Tequila is infused with fresh jalapeno slices to make a spicy tequila. 
  • Limoncello is used to sweeten the drink. 
  • Lemonade is used to balance the drink and give it a bright citrus kick! 
  • For extra sweetness, agave nectar is added. 
  • Sugar, salt, cayenne pepper, and lemon zest are mixed to make a sweet and salty rim! 

For exact ingredient measurements, please see the recipe card below! 

Substitutions and Variations

  • Blanco Tequila, also known as silver tequila, is the traditional tequila choice when mixing margaritas. However, use your favorite tequila in this drink! 
  • Substitute triple sec for limoncello. Triple sec is an orange liqueur that gives the drink a citrus taste with alcohol. 
  • Honey or a homemade simple syrup can be used for the agave nectar. Or, omit the agave nectar for a less sweet drink. 
  • To make this margarita more traditional, use fresh lime juice in place of the lemonade or a combination of lime and lemon juice. 
  • To make the rim very easy, use tajin seasoning. This seasoning is already combined and adds a little kick of heat! 
  • For more heat on the rim, add chili powder to the mix. 

Step-by-Step Instructions

Step 1: Make the jalapeno tequila. Fill up a small jar with tequila and slices of jalapeño. Refrigerate overnight. 

Step 2: Make the sweet and spicy rim. To a small food processor, add the sugar, salt, cayenne pepper, and lemon zest. Pulse until combined. Place on a shallow plate. Use lemon slices to moisten the glass rim and then swirl the glass into the lemon mixture. 

Step 3: Combine tequila, limoncello, lemonade, and agave nectar in an iced cocktail shaker. Shake for 30 seconds until the shaker is icy. 

Step 4: Pour the margarita mixture into the prepared glass over ice. 

Equipment

  • A microplane zester 
  • Small food processor 
  • Cocktail shaker 

Storage

Store jalapeño tequila in an airtight container in the refrigerator. Remove the jalapeño slices after one or two days. Store the lemon salt rim in an airtight container in the refrigerator. The extra salt rim is great for when you want to enjoy a tequila quickly. 

FAQ

How should I garnish my margarita?

Garnish your margarita with fresh lemon slices, jalapeño slices, mint sprigs, or a lime wedge. Because this is a spicy cocktail, you could also garnish the drink with slices of hot peppers. 

How do I make a spicy margarita with less heat?

Make a spicy margarita with less heat by not using infused tequila. When the jalapeño slices are marinated in the tequila, the tequila becomes spicier. To lessen the heat, add one or two jalapeño slices to the cocktail shaker with regular tequila. Combine all ingredients and pour the cocktail into an iced glass. Be sure to remove the jalapeno slices before serving. 

What other drinks can you use jalapeno tequila in?

Use jalapeño tequila in a bloody mary, a grapefruit margarita, or a paloma. Any drink that you add a little spice to will pair with jalapeño tequila! 

Looking for other cocktail recipes? Try one of these!

Pairing

These are my favorite recipes to serve with margaritas:

Spicy Lemon Margarita
Print Recipe

Spicy Lemon Margarita Recipe (with Jalapeno Tequila)

This Spicy Lemon Margarita Recipe is made using jalapeno tequila for a spicy kick! This twist on the classic cocktail is perfect for a hot day, summer celebrations, and Cinco de Mayo. 
Prep Time5 minutes
Total Time5 minutes
Course: cocktail
Cuisine: American
Servings: 1
Calories: 560kcal
Author: Lynne Kenton

Equipment

  • Small Food Processor
  • Micro Zester
  • Cocktail Shaker

Ingredients

  • 2 oz Spicy Tequila
  • 1 oz Limoncello
  • 3 oz Lemonade
  • 1 tbsp Agave Nectar

Sweet and Spicy Rim

  • 2 tbsp Sea Salt
  • 2 tbsp Sugar
  • 1 pinch Cayenne Pepper
  • Zest of a lemon

Instructions

Sweet and Spicy Rim

  • Add lemon zest, sugar, salt and a pinch of cayenne pepper in a food processor. Pulse until well blended.

Spicy Lemon Margarita

  • Use a lemon slice to moisten the rim of a margarita glass. Dip glass into the sugar and salt rim.
  • Add ice to the glass.
  • Combine tequila, limoncello, lemonade, and agave nectar in a cocktail shaker. Shake to combine. Pour over ice in the rimmed glass.

Nutrition

Serving: 1g | Calories: 560kcal | Carbohydrates: 93g | Protein: 0.2g | Fat: 1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 13.96mg | Potassium: 67mg | Fiber: 0.3g | Sugar: 87g | Vitamin A: 42IU | Vitamin C: 15mg | Calcium: 15mg | Iron: 0.2mg

Traditional Maryland Crab Soup (Phillips Copycat Recipe)

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This Traditional Maryland Crab Soup is a copycat recipe from the iconic Phillips Seafood Restaurant! This tomato-based soup is packed with vegetables and spiced with Old Bay for an easy recipe that all seafood lovers will enjoy! 

Maryland Crab Soup

Growing up in Maryland and now living in Delaware, fresh crabs are reminiscent of summer. My family loves crabbing on the eastern shore and steaming the crabs ourselves. Anytime that we have leftover crab meat, I make this Maryland Crab Soup. This recipe was inspired by the Maryland Vegetable Crab Soup from Phillips Seafood in Baltimore, Maryland. 

Love Old Bay seasoning as much as I do? Try these Crispy Honey Old Bay Wings. These wings are oven-baked with a sweet and salty twist that is perfect for game day! Or, try this Honey Butter Old Bay Salmon. This sheet-pan dinner comes together quickly for an easy weeknight dinner. Or, serve this Sweet and Salty Old Bay Chex Mix for a snack that is so addicting, you should double the recipe! 

Why You’ll Love This Recipe

  • Packed with flavor! This crab soup has sweet flavors from the tender blue crab meat, savory tomato, and zesty Old Bay spice. 
  • Full of tradition. This traditional crab soup is a Maryland comfort food staple. It is satisfying and hearty. This recipe has been in my family for years and has been tweaked to perfection. 
  • Enjoy all year long! Fresh or frozen crab meat can be used in this recipe. This soup also freezes well, so you can enjoy crab soup even in the colder months. 
  • Quick and easy! This soup can be made with a total time of 40 minutes! 

Ingredients

While the ingredient list may look lengthy, most of the ingredients are pantry staples or can be substituted. 

Top-down view of labeled bowls with fresh corn, celery, tomatoes, potatoes, crab meat, and other essentials for Maryland Crab Soup—including soup vegetables, seasonings, broth, onion, tomato paste, pizza sauce, bouillon cube, butter, and garlic.
  • White onion, garlic cloves, and celery are sautéed until soft in butter. 
  • Chicken broth, a chicken bouillon cube dissolved in water, tomato paste, and pizza sauce make the liquid base of the soup. 
  • Frozen soup vegetables, chopped tomatoes, fresh corn, and chopped potatoes give the soup heartiness and flavor. 
  • Old Bay Seasoning and fresh crab meat give the soup an authentic and unique seafood flavor. 

Substitutions

  • In place of butter, sauté onion and celery in olive oil. 
  • Shallots can be used in place of the white onion and/or garlic. 
  • Garlic powder can be used in place of the garlic cloves. 
  • Vegetable broth can be used in place of the chicken broth.
  • In place of frozen soup vegetables, use fresh vegetables that you have on hand. Lima beans, extra corn kernels, or chopped fresh green beans would taste delicious. 
  • Chopped tomatoes and fresh corn can be substituted with canned vegetables. 
  • J.O. Crab Seasoning can be used in place of Old Bay seasoning. However, this seasoning is saltier than Old Bay so use less. 
  • Frozen crab meat can be found in the seafood department of most grocery stores to replace fresh lump crab meat. You can also purchase Phillips Crab Meat! 

Variations

  • As written, this recipe is gluten-free. 
  • To make this recipe vegetarian and vegan, replace the chicken broth with vegetable broth and omit the chicken bouillon cube. 

Step-by-Step Instructions

Chopped onions and celery being sautéed in a pot for Maryland Crab Soup, with the vegetables beginning to soften but not browned.

Step 1: In a large pot, melt butter over medium heat. Add the chopped white onion and chopped celery. Sauté until soft, about 5 minutes. Add the minced garlic and stir until fragrant, about 30 seconds. 

A pot filled with light brown broth, showing bits of chopped onions and other small ingredients floating on the surface, captures the hearty essence of Maryland Crab Soup.

Step 2: Add the chicken broth and the chicken bouillon cube dissolved in water. 

A pot filled with chunky Maryland Crab Soup, featuring tomatoes, green beans, corn, bell peppers, and savory broth, simmering on a stovetop.

Step 3: Stir in the frozen soup vegetables, chopped tomatoes, corn kernels, chopped potatoes, tomato paste, pizza sauce, and Old Bay seasoning. Turn the heat to high and bring to a gentle boil. Once boiling, put a lid on top of the pot and turn the heat down to a simmer. Simmer for 30 minutes or until the potatoes are soft. 

A pot of Maryland Crab Soup, its red tomato-based broth simmering with visible crab meat, chunky vegetables, and savory spices.

Step 4: Remove the pot from the heat. Gently stir in the crab meat. Serve soup hot! 

Equipment

  • Large Soup Pot or Stock Pot
  • Sharp Knife
  • Cutting Board 
  • Soup Ladle 

Storage

Once cooled to room temperature, store leftover crab soup refrigerated in an airtight container for 3-4 doors. Or, freeze leftover crab soup in a freezer-safe container or freezer bag. Enjoy within 2-3 months for the best quality. 

Top tip

For extra flavor, throw in leftover crab legs! Not only will you get the seasoning flavor, but you can also enjoy the crab claw meat. 

FAQ

What is Old Bay?

Old Bay is a traditional Maryland seasoning made by McCormick. Their website lists the ingredients as celery salt, paprika, and spices, including black pepper and red pepper. The other spices are a secret. Old Bay is traditionally used on seafood, including crabs and steamed shrimp, but is delicious on many other things, including Bloody Marys, chicken wings, and dips.

What can I serve with crab soup?

Make this crab soup a complete meal by serving it with a grilled cheese, crusty bread, or a simple side salad. 

How can I garnish this soup?

Garnish the crab soup with fresh parsley, lemon wedges, and oyster crackers. 

What kind of crab meat should I use in Maryland Crab Soup?

Traditional Maryland Crab Soup is made with lump, backfin, and claw crab meat. Frozen crab meat can be used as well as imitation crab meat, however, the flavor may not taste the same when using imitation crab meat. 

How can I keep the crab meat from becoming tough or rubbery?

To keep the crab meat from becoming tough or rubbery, stir the crab meat into the soup at the end of cooking and heat until the meat is just warm. 

Can I make this soup ahead of time?

Yes, you can make this soup ahead of time! This soup has more flavor after a day in the refrigerator. If you are meal prepping this soup, stir the crab meat in when you are reheating the soup to prevent the meat from overcooking. 

Related

Looking for similar recipes? Try one of these:

Pairing

These are my favorite recipes to pair with Maryland Crab Soup:

Maryland Crab Soup
Print Recipe

Traditional Maryland Crab Soup (Phillips Copycat Recipe)

This Traditional Maryland Crab Soup is a copycat recipe from the iconic Phillips Seafood Restaurant! This tomato-based recipe is packed with vegetables and spiced with Old Bay for a hearty soup! 
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Main Course, Side Dish
Cuisine: American
Servings: 8
Calories: 243kcal
Author: Lynne Kenton

Equipment

  • Stock Pot or Large Soup Pot
  • Sharp Knife
  • Cutting Board
  • Soup Ladle

Ingredients

  • 2 tablespoons Unsalted Butter
  • 1 White Onion Chopped
  • 2 Celery Stalks Chopped
  • 2 Garlic Cloves Minced
  • 64 ounces Chicken Broth
  • 1 Chicken Bouillon Cube dissolved in 8 Oz water
  • 14 ounces Frozen Soup Vegetables
  • 1 cup Tomatoes Chopped
  • 1 cup Corn (fresh off the cob or frozen)
  • 2 Potatoes Chopped
  • 2 tablespoons Tomato Paste
  • 15 ounces Pizza Sauce
  • 2 tablespoons Old Bay Seasoning
  • 1 pound Lump Crab Meat (fresh or frozen)

Instructions

  • In a large soup pot, melt butter over medium heat.
  • Add onions and celery and sauté until soft.
  • Add garlic. Stir continuously for 30 seconds until garlic is fragrant.
  • Add chicken broth and chicken bouillon cube dissolved in water.
  • Mix in frozen mixed vegetables, tomatoes, corn, potatoes, tomato paste, pizza sauce and old bay seasoning. Turn heat to high to bring to a boil.
  • Once boiling, reduce heat to a simmer and cover with lid. Let soup simmer for 30 minutes.
  • Remove from heat and stir in crab meat.
  • Serve hot!

Nutrition

Serving: 8g | Calories: 243kcal | Carbohydrates: 35g | Protein: 18g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 36mg | Sodium: 1.821mg | Potassium: 946mg | Fiber: 7g | Sugar: 6g | Vitamin A: 5.594IU | Vitamin C: 35mg | Calcium: 105mg | Iron: 3mg

Simple Black Bean and Corn Salad with Mango

by 1 Comment

This Simple Black Bean and Corn Salad with Mango is a Mexican-inspired salad that uses simple ingredients. This make-ahead dish is perfect to feed a large crowd!

A bowl of black bean corn salad with diced red peppers, onions, and mango is garnished with lime wedges and served with tortilla chips. A patterned plate and white towel are visible in the background.

Summertime is the season for fresh produce! This easy corn salad recipe is a great side dish for a barbecue or a relaxing day by the pool. 

If you are looking for more corn recipes, try this Roasted Tomato and Corn Pasta Salad. Fresh corn and roasted cherry tomatoes are combined to make a light, fresh pasta dish. Or, try this Healthy Grilled Street Corn and Chickpea Salad. This protein-packed side dish uses healthy and simple ingredients reminiscent of street corn! 

Why You’ll Love This Recipe

  • Versatile! Use this recipe as the perfect side dish, with chips as a salsa or inside quesadillas or burritos! 
  • Tastes better the next day! This salad is great to make ahead because it allows the flavors to blend together.
  • Makes a large batch! Bring this delicious side dish to your next potluck dinner. It feeds a crowd! 

Ingredients

Grab these simple salad ingredients from your local grocery store or farmers market: 

Overhead view of bowls with labeled ingredients for black bean corn salad: diced mango, limes, black beans, hot sauce, olive oil, red bell pepper, red onion, jalapeño, fresh corn, and spices (salt, black pepper, cumin, garlic powder, cayenne).
  • Black beans give this salad a protein kick! Canned black beans are used to keep this recipe simple. 
  • Fresh corn and mango give the salad a sweet taste and bright color. 
  • A chopped red bell pepper adds substance and sweetness to the salad. 
  • A jalapeno pepper and chopped red onion give the salad some heat. 
  • The salad is seasoned with ground cumin, garlic powder, cayenne pepper, salt, and black pepper. 
  • Hot sauce, lime juice, and olive oil create a light and zesty sauce. 

Instructions

A metal mixing bowl filled with chopped mango, corn, red bell peppers, red onions, black beans, and spices—perfect ingredients for a colorful black bean corn salad—arranged in separate sections on a white background.
  1. Combine the beans and all chopped produce in a large bowl. Sprinkle with seasoning and fresh lime juice. 
A stainless steel bowl filled with a colorful black bean corn salad, featuring diced red onions, red bell peppers, fresh corn, and chopped mango on a white background.

2. Stir to thoroughly combine. Refrigerate for at least 30 minutes before serving. Serve chilled or at room temperature. 

Substitutions

  • Canned corn or frozen corn can be used in place of fresh sweet corn. 
  • Chopped yellow or orange bell peppers can be used in place of the red peppers. Or, use a few mini bell peppers! 
  • To make this recipe even easier, use a tablespoon or two of your favorite taco seasoning instead of mixing together the seasonings! 

Variations

As written, this recipe is vegetarian, vegan, and gluten-free. 

  • For a salad without spice, omit the jalapeno and cayenne pepper. 
  • For a sweeter salad, add a little honey to make a honey lime dressing. 
  • Add cotija cheese or chopped queso fresco for extra protein.
  • Add creamy avocado for added healthy fats! 
  • Use ingredients that are in season such as fresh tomatoes, green onions, or fresh cilantro.  

Equipment

This simple recipe only uses basic kitchen tools. 

  • Large mixing bowl
  • Cutting board 
  • Sharp knife 
  • Fruit juicer. Here is the one that I use! 

Storage

This easy black bean salad tastes better the next day! Store any leftovers refrigerated in an airtight container. Stir again before enjoying. 

Top tip

Use leftover black bean and corn salad on quesadillas, on top of tortilla chips as nachos, or even stirred in scrambled eggs! This recipe makes a big batch of this salad, so don’t let the leftovers go to waste! 

A bowl of black bean corn salad with red pepper salsa, lime wedges, and Fritos chips on the side, next to a bowl of chips and a decorative spoon holding two halved limes on a white background.

FAQ

Can you prepare any ingredients ahead of time?

Yes, you can prepare the ingredients ahead of time before making this easy salad! Drain and rinse the black beans. Chop the jalapenos, bell peppers, red onion, and mango. Refrigerate all ingredients until ready to combine. 

How long does this salad last in the refrigerator?

Because this delicious salad uses hearty ingredients, it can last for up to 3-5 days in the refrigerator. 

Can this black bean corn salad be frozen?

I do not recommend freezing this salad. When it thaws, the vegetables will become mushy. 

Do I have to rinse the black beans?

Yes, rinse the black beans with cold water before mixing with the other salad ingredients. This will remove the liquid that the beans are preserved in and improve the texture of the salad. 

Related

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

Pairing

These are my favorite dishes to serve with Black Bean and Corn Salad with Mango!

A vibrant black bean corn salad salsa with diced red peppers, red onions, and mango, garnished with lime wedges and served alongside crispy round tortilla chips.
Print Recipe

Simple Black Bean and Corn Salad with Mango

This Simple Black Bean and Corn Salad with Mango is a Mexican-inspired salad that uses simple ingredients. This make ahead dish is perfect to feed a large crowd!
Cook Time10 minutes
Total Time10 minutes
Course: Appetizer
Cuisine: American
Servings: 8
Calories: 129kcal
Author: Lynne Kenton

Equipment

  • Sharp Knife
  • Cutting Board
  • Juice squeezer
  • Large Mixing Bowl

Ingredients

  • 15 oz Canned Black Beans Rinsed and Drained
  • 1 cup Sweet Corn Kernels Steamed and removed from cob
  • 1 cup Mango Diced
  • 1 Red Bell Pepper Chopped
  • 1 Jalapeno Seeded and Chopped
  • 1 Red Onion Chopped
  • Juice of 2 limes
  • 2 tablespoons Olive Oil
  • 1 tablespoon Hot Sauce
  • 1 teaspoon Cumin
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1/8 teaspoon Cayenne Pepper

Instructions

  • In a large bowl, combine black beans, corn, mango, red bell pepper, jalapeno and red onion.
  • Sprinkle salt, pepper, cumin, garlic powder and cayenne pepper over vegetable mixture. Stir to combine.
  • Pour lime juice, olive oil and hot sauce over vegetable mixture. Stir to combine.
  • Refrigerate for at least 30 minutes or up to overnight before serving.

Nutrition

Serving: 8g | Calories: 129kcal | Carbohydrates: 20g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 555mg | Potassium: 324mg | Fiber: 5g | Sugar: 7g | Vitamin A: 886IU | Vitamin C: 36mg | Calcium: 30mg | Iron: 1mg

Vegetable Greek Flatbread

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Vegetable Greek Flatbread is an easy appetizer or meatless meal! With all of the flavors of a Greek Salad piled onto a warm, toasted flatbread, you have a crowd pleasing appetizer or easy dinner in about 10 minutes!

Greek Flatbread ready to be served

Happy Meatless Monday! I may have mentioned this before but I am not a huge meat eater. I have nothing against it and sometimes crave a burger or a steak, but, for the most part, I can eat plant based and be happy about it. The idea for this Vegetable Greek Flatbread came to me on a Friday during Lent. I abstain from meat on Fridays during Lent, but now that I have a little one to feed, I do need to have actual breakfast, lunch and dinners (cereal for dinner doesn’t go over well). I often order a Greek salad out but knew that I needed more than a salad for my toddler. This Greek Flatbread is basically a salad with the addition of bread. I told my son it was pizza and he was a happy camper!

Greek vegetables marinating in dressing

Let’s put it together…

I wanted this recipe to be a no-brainer. I used store bought flatbreads. Another great option would be to use Naan bread as your base. I baked the flatbread according to the instructions (425 degrees on a pizza stone for 6 minutes). This just warmed up the bread and added a little crispiness. I used pine nut hummus as a base. For a more Greek taste, you could use an olive hummus, garlic hummus or this Greek Inspired Hummus by Sabra. I marinated my vegetables in a homemade Greek vinaigrette. The vinaigrette consisted of olive oil, red wine vinegar, plenty of oregano, salt and pepper. I topped the hummus with cherry tomatoes, mini English cucumbers, marinated artichoke hearts, red onions roasted red peppers and feta cheese. That is all it took!

These were a hit and I will definitely be serving them again as an easy entertaining recipe!

Greek Flatbread
Print Recipe

Greek Flatbread

This Greek Flatbread is an easy appetizer or meatless meal! With all of the flavors of a Greek Salad piled onto a warm, toasted flatbread, you have a crowd pleasing appetizer or easy dinner in about 10 minutes!
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Appetizer
Cuisine: American
Servings: 2
Calories: 778kcal
Author: Lynne Kenton

Equipment

  • Baking Stone or Rimmed Baking Tray

Ingredients

Greek Vinaigrette

  • 1/3 cup Extra Virgin Olive Oil
  • 1/4 cup Red Wine Vinegar
  • 1 tsp Dried Oregano
  • 1 tsp Garlic Powder
  • 1/2 tsp Black Pepper
  • 1 tsp Dried Thyme
  • 1/2 tsp Dried Mustard
  • 1/2 tsp Dried Basil
  • 1 tbsp Honey
  • 1 tsp Salt

Flatbread

  • 2 Large Flatbreads
  • 1 Medium Cucumber- Chopped
  • 1/2 cup Cherry Tomatoes- Chopped
  • 1/2 Red Onion- Chopped
  • 1/2 cup Roasted Red Peppers- Drained
  • 1/2 cup Marinated Artichokes- Drained
  • 1/2 cup Hummus
  • 1/2 cup Arugula
  • 1/2 cup Feta
  • Fresh Basil for topping

Instructions

  • Preheat oven to 425 degrees Fahrenheit. Place flatbread on a baking stone or a baking tray. Bake for 6 minutes.
  • Spread hummus onto flatbread. Toss the vegetables on top of the hummus.
  • Sprinkle with feta cheese and arugula. Enjoy!

Greek Marinated Vegetables

  • Combine the extra virgin olive oil, red wine vinegar, dried oregano, garlic powder, pepper, thyme, dried mustard, dried basil, honey and salt together in a mason jar. Shake to combine.
  • Place the cucumber, tomatoes, onion, red peppers and artichokes in the vinaigrette.
  • Let soak for at least 30 minutes or up to overnight.

Nutrition

Serving: 2g | Calories: 778kcal | Carbohydrates: 55g | Protein: 17g | Fat: 56g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 31g | Cholesterol: 33mg | Sodium: 3.303mg | Potassium: 669mg | Fiber: 9g | Sugar: 14g | Vitamin A: 1.306IU | Vitamin C: 43mg | Calcium: 344mg | Iron: 5mg