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Easy Baked Chicken Drumsticks with Garlic-Honey Asian Glaze

by 96 Comments

Crispy and juicy with incredible flavor, these baked chicken drumsticks are a weeknight dinner dream! They come out perfectly golden with no breading and no frying required, just a simple high-heat bake that results in crispy skin and tender meat every time.

Tossed in a sweet and savory Asian-inspired sauce made with hoisin, honey, soy sauce, and garlic, they have tons of flavor for not much effort. This recipe is easy, budget-friendly, and kid-approved, but it's flavorful enough for grown-up palates too. You can even make them in the air fryer if you're short on time!

🕒 Prep Time: 10 minutes | ⏳ Cook Time: 50-60 minutes | 🔥 Cooking Method: Oven or Air Fryer | 🍗 Serves: 3-4 | 🌶️ Flavor: Crispy, sweet and savory Asian-style

baked chicken drumsticks just out of the oven, topped with a delicious asian sauce, chopped green onions, and sesame seeds
★★★★★

"I make these all the time. The sauce is fantastic. I've also made just the chicken without the sauce, it's really good but it's much better with the sauce."

- Sherri J.

These baked chicken drumsticks are loosely inspired by my lemon pepper wings, which uses the same cooking method (high heat for crispy skin without frying). It pairs especially well with garlic snap peas.

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Ingredients

For the Drumsticks

  • 6 chicken drumsticks, bone-in, skin-on
  • Vegetable oil, for rubbing the chicken
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • Sesame seeds, for garnish
  • Chopped scallions, for garnish

For the Asian Sauce

  • 2 garlic cloves, minced
  • ¼ teaspoon cayenne pepper (optional, for heat)
  • 2 tablespoons hoisin sauce
  • 2 tablespoons soy sauce
  • ¼ cup honey
  • 2 teaspoons sesame oil
  • 1 tablespoon vegetable oil
  • 2 teaspoons sriracha, or to taste (optional, for extra spice)

How to Make Baked Chicken Drumsticks

  1. Preheat the oven: Set your oven to 400°F (200°C). For extra crispiness, place a cooling rack on top of a baking sheet to allow air circulation under the chicken.
  2. Prepare the drumsticks: Pat the chicken drumsticks dry with paper towels. Rub each one lightly with vegetable oil, then season generously with kosher salt and black pepper.
  3. Bake the chicken: Arrange the drumsticks on the prepared baking sheet or rack. Bake for 50 to 60 minutes, or until the skin is crispy and the internal temperature reaches 165°F when measured with a meat thermometer.
  4. Make the sauce: While the chicken bakes, combine the sauce ingredients together in a small bowl.
  5. Coat the drumsticks: Once the chicken is done, transfer to a serving platter. Toss or brush with the sauce until evenly coated. Alternatively, serve the sauce on the side for dipping.
  6. Garnish and serve: Sprinkle with toasted sesame seeds and chopped scallions. Serve hot and enjoy!

Air Fryer Instructions

  1. Preheat the air fryer: Set your air fryer to 400°F (200°C) and let it preheat for a few minutes.
  2. Prepare the drumsticks as directed in the recipe.
  3. Air fry the chicken: Arrange the drumsticks in a single layer in the air fryer basket. Don't overcrowd (work in batches if needed).
  4. Air fry for 16-18 minutes, flipping halfway through, or until the skin is crispy and the internal temperature reaches 165°F.
  5. Make the sauce as directed in the recipe.
  6. Coat and serve: Toss the air-fried drumsticks in the sauce or serve the sauce on the side. Garnish with sesame seeds and scallions.
baked chicken drumsticks just out of the oven being drizzled with a delicious asian sauce

Substitutions

  • Chicken drumsticks: Swap with bone-in, skin-on chicken thighs or chicken wings, just adjust the cooking time accordingly (thighs may need a few extra minutes, wings a few less).
  • Vegetable oil: Use avocado oil, canola oil, or olive oils with a high smoke point (any neutral, high-heat oil will work for roasting or air frying).
  • Soy sauce: Substitute with tamari or coconut aminos for a gluten-free option.
  • Hoisin sauce: If you don't have hoisin, mix a little soy sauce + honey + peanut butter + rice vinegar as a quick DIY version (it's not quite the same but can work in a pinch).
  • Honey: Use maple syrup, agave nectar, or even a little brown sugar if you need a substitute.
  • Sriracha: Swap with any hot sauce you love or omit entirely for a milder version.
  • Cayenne pepper: Optional for heat (can be replaced with chili flakes, smoked paprika, or left out completely).
  • Sesame seeds & scallions: These are garnishes, so feel free to use chopped cilantro, chives, or skip them entirely if needed. They do add a lot of good flavor though!

Equipment Needed

  • Large baking sheet - for roasting the drumsticks in the oven
  • Wire cooling rack (optional but recommended) - helps circulate air for crispier skin
  • Air fryer - for the air fryer variation
  • Mixing bowl - to prepare the Asian sauce
  • Tongs - for flipping drumsticks and tossing them in sauce
  • Meat thermometer - to ensure chicken reaches an internal temperature of 165°F
  • Basting brush or spoon - for coating drumsticks with sauce
  • Serving platter - for presentation
  • Measuring cups and spoons - for sauce ingredients

Storage & Reheating

Refrigerator:
Store leftover baked chicken drumsticks in an airtight container in the fridge for up to 4 days. Keep any extra sauce in a separate container if it wasn't already tossed with the chicken.

Freezer:
You can freeze cooked drumsticks for up to 2 months. Let them cool completely, then wrap individually or store in a freezer-safe bag or container. For the best texture, freeze without the sauce and add it after reheating.

Reheating:

  • Oven: Reheat at 375°F for 10-15 minutes until warmed through and the skin crisps back up.
  • Air Fryer: Reheat at 350°F for 5-7 minutes.
  • Microwave: Use only for convenience because the chicken won't be crispy. Cover loosely and heat in 30-second intervals until hot.

Tip: Add a fresh drizzle of sauce after reheating to boost flavor!

a closeup of baked chicken drumsticks just out of the oven, topped with a delicious asian sauce, chopped green onions, and sesame seeds

Frequently Asked Questions

How long do I bake chicken drumsticks at 400°F?

Bake them for 50 to 60 minutes until the skin is crispy and the internal temperature reaches 165°F. Use a meat thermometer so you know exactly when they reach the perfect internal temp.

Can I use boneless chicken?

Bone-in, skin-on drumsticks give the crispiest and most flavorful chicken, but you can definitely use boneless (skinless is not recommended).

Is this recipe spicy?

The sauce is both sweet and savory with optional heat from sriracha and cayenne. Adjust or omit these to make the sauce exactly how you like it.

Can I double the recipe?

Definitely, just make sure not to overcrowd the baking sheet or air fryer basket. Cook the chicken in batches if needed.

How do I know the chicken is fully cooked?

Use an instant-read thermometer inserted into the thickest part (without touching the bone). The chicken is done at 165°F.

Can I make this ahead of time?

You can bake the drumsticks and refrigerate them, then reheat and toss in sauce just before serving.

What can I serve with baked chicken drumsticks?

They pair well with rice, roasted vegetables, coleslaw, noodles, or even a simple green salad.

Looking for similar recipes? Try these:

Pairings

These are my favorite things to serve with baked chicken drumsticks:

Baked Asian Chicken Drumsticks

Crispy Asian Baked Chicken Drumsticks

Yield: 3-4 servings
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

The ultimate recipe for juicy & tender baked chicken drumsticks with an irresistible crispy crunch. No additional breading needed!

Ingredients

Sauce

  • 2 garlic cloves (minced)
  • ¼ teaspoon cayenne
  • 2 tablespoons hoisin sauce
  • 2 tablespoons soy sauce
  • ¼ cup honey
  • 2 teaspoons sesame oil
  • 1 tablespoon vegetable oil (plus more to coat chicken)
  • 2 teaspoons sriracha or to taste (optional)

Drumsticks

  • 6 chicken drumsticks
  • kosher salt & freshly ground black pepper
  • 2 tablespoon esame seeds
  • 1-2 green onions, chopped

Instructions

    1. Preheat oven to 400ºF.
    2. Place the chicken in a baking dish or on a cooling rack over a baking sheet. Brush the drumsticks with oil and season with salt and pepper.
    3. Bake for 50 minutes to 1 hour or until the skin is crispy and the internal temperature of the chicken reaches 165F.
    4. While the chicken is cooking, mix all the sauce ingredients together in a small bowl, and set it aside.
    5. Remove the chicken from the oven and place it on a serving platter. Pour the sauce over the chicken to coat, serving any extra sauce on the side.
    6. Garnish with the chopped green onions and sesame seeds.

Notes

Use a digital thermometer to temperature. Chicken should be cooked to 165 degrees.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 396Total Fat: 18gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 174mgSodium: 846mgCarbohydrates: 23gFiber: 1gSugar: 20gProtein: 34g

This data was provided and calculated by Nutritionix.

© Kristy Bernardo
Cuisine: Asian / Category: Chicken Dinner Recipes
Easy Baked Chicken Drumsticks with Garlic-Honey Asian Glaze

Pomegranate Margaritas

by 99 Comments

If you're on the hunt for the best pomegranate margarita recipe - especially one that makes an entire pitcher at a time - you've found it. It's so simple, so good, and it's now mandatory that I bring it to every gathering!

A pitcher of pomegranate margaritas with two glasses on a wooden board with a blue background

What's better than making a pomegranate margarita?

Making a pitcher of them!

Well, let's not get crazy. Drinking them is obviously better than either of those! 🤣

The first time I made this pomegranate margarita recipe was for Christmas about 10 years ago when the weather was above 50 degrees and we all decided it would be great to sit outside in December! This drink works equally well during a hot summer day too.

Best Pomegranate Margarita Recipe

Pomegranate margaritas were suggested so I put my own spin on them so they'd be a bit more festive-looking. Everyone went crazy for them and they're constantly being requested for one gathering or another.

If I'm making more than one cocktail for a party, I'll often include this Mezcal Grapefruit Cocktail or any one of these Moscow Mule variations. These cucumber margaritas are also fantastic. And although I haven't tried it, this Blackberry Margarita Smash looks pretty tasty! And this cocktail made with PAMA is fantastic.

A pomegranate margarita pitcher with pomegranate arils and two glasses on a wooden board with a blue background

Pomegranate Margarita Ingredients

Tequila (gold is fine) - You don't need to use an expensive tequila for pomegranate margaritas. I've used both expensive, silver tequila and its cheaper gold counterpart, and no one could really tell a difference. It's fine to use silver tequila if that's what you have on hand and/or prefer. Just know that it's not really necessary to turn out a truly terrific pomegranate margarita pitcher!

Triple Sec - This common margarita ingredient contributes hints of orange while balancing out the limeade with its sweetness. Another orange liqueur like Grand Marnier or Cointreau will work too.

Pomegranate juice - Use 100% pomegranate juice, such as POM Wonderful or something similar.

Frozen limeade concentrate - Adds the citrusy flavor that you're accustomed to in a margarita.

Water - The water will reduce the alcohol content slightly while allowing the flavors to meld together.

Lime wedges - For garnish.

Pomegranate Arils (optional) - You can add pomegranate arils to each drink but it's not necessary. They're pretty and taste great, so add them if you like, but it's not going to make or break this cocktail.

Scroll down to the bottom for the printable Pomegranate Margarita recipe card with exact measurements and recipe instructions.

How to Make a Pomegranate Margaritas

This "recipe" is incredibly easy-just pour all the ingredients into a pitcher and mix thoroughly. Serve the refreshing cocktail over ice and garnish with lime wedges in salt-rimmed glasses.

A pomegranate margarita with a wedge of fresh lime

Tips for making a pitcher of Pomegranate Margaritas

  • Don't be too concerned about the quality of your tequila.
  • Use 100% real pomegranate juice. Don't buy something in the fruit juice aisle that's concentrated or a mix. I've tried it and it just isn't the same! POM Wonderful is a good brand but anything will work as long as it's 100% real juice.
  • Put ice in the glass, not in the pitcher. I realize these photos have ice in the pitcher, but that was just for photography purposes. You don't want to water down the entire pitcher, especially if you don't end up drinking them all.
  • If you do have some left, just pop the pitcher into the fridge and enjoy them within a few days.
  • This pomegranate margarita recipe can easily be doubled or tripled.
  • The frozen limeade doesn't need to be thawed, but it does make it a tiny bit easier to mix. I usually put the limeade in first to avoid any splashes when adding it to the pitcher.
  • Have plenty of lime wedges on hand. They're especially good with these particular margaritas.
  • If you prefer your margarita on the sweeter side add a ½ ounce of simple syrup and more to taste, if desired.
A pitcher of pomegranate margaritas with a whole pomegranate, half a lime, and two glasses on a wooden board with a blue background

Put your pomegranate margarita pants on and get things started! The only recipe you'll need is below!

Did you make this recipe? Be sure to snap a pic and tag me @thewickednoodle on all social channels. I'd love to see yours!

How To Make Pomegranate Margaritas

Pomegranate Margaritas

Yield: 4-6 margaritas
Prep Time: 5 minutes
Total Time: 5 minutes

This easy pomegranate margarita mixture is a refreshing blend of tequila, Triple Sec, limeade and pomegranate juice, making it ideal for a festive holiday cocktail party or as a chilled cocktail on a hot summer afternoon.

Ingredients

  • 2 cups tequila (gold is fine)
  • 1 cup triple sec
  • 2 cups pomegranate juice (use 100% pomegranate juice, such as POM Wonderful or something similar)
  • 1 12-oz container frozen limeade concentrate
  • 2 cups water
  • lime wedges (for serving)

Instructions

  1. Pour all of the ingredients into a pitcher and mix well. Serve over ice with lime wedges in salt-rimmed glasses.

Notes

Although the photos show ice in the pitcher, it's better to put the ice in individual glasses so as not to dilute what's left in the pitcher.

Any leftovers can be stored in the fridge and enjoyed within a few days.

These can easily be made ahead of time and kept in the fridge until you're ready to serve. I usually double or triple the recipe depending on how many people will be imbibing.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 305Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 14mgCarbohydrates: 30gFiber: 0gSugar: 29gProtein: 0g

This data was provided and calculated by Nutritionix.

© Kristy Bernardo
Cuisine: Mexican / Category: Drinks
Pomegranate Margaritas

Here are more tasty Margaritas to try:

Best Turkey Burger Recipe

by 44 Comments

This is the Best Turkey Burger Recipe! Make juicy, healthy turkey burgers that everyone will love using a few simple tips and tricks.

 

This is the Best Turkey Burger Recipe! Make juicy, healthy turkey burgers that everyone will love using a few simple tips and tricks. | www.thewickednoodle.com

It seems everyone is trying to eat healthier these days, and I'm no exception. But it can be tough when everywhere you go - restaurants, holiday and office parties, even your own refrigerator are filled with choices that aren't as healthy as they could be.

I don't know about you, but my weakness is a nice, juicy burger with all the toppings - I just can't resist it! Luckily, I've found a way to serve a healthy meal AND satisfy my burger cravings by creating the best turkey burger recipe!

The best turkey burger recipe starts with using turkey meat instead of ground beef, but then I take it a step further.

I choose a few of my favorite vegetables - like the red bell peppers, onions and poblano peppers I use for this recipe - and run them through a blender or food processor until very fine before mixing them with the meat.

Combining these ingredients creates great flavor and keeps the burgers really moist - all while adding a few servings of vegetables to help fill me up. But the best turkey burger recipe is flexible, too - you could use any number of vegetables for this, simply choose your favorites and run with it!

Before forming the patties, I like to add a little something extra to really make the flavor pop, such as blue cheese, crumbled bacon or a few tablespoons of a favorite salad dressing. It takes my healthy twist on a classic burger to the next level and really does make this the best turkey burger recipe you'll ever make.

This is the Best Turkey Burger Recipe! Make juicy, healthy turkey burgers that everyone will love using a few simple tips and tricks.| www.thewickednoodle.com

The last step to achieve the best turkey burger you've ever made - after you've cooked them by throwing them on the grill or in a pan, of course -  is adding some killer toppings.

I love the typical sliced tomato and crunchy lettuce, but it's also tasty to caramelize a few sweet onions or add a little more of whatever ingredient I put inside my burger, too.

I try to keep things as healthy as possible and since the turkey burgers are so moist and juicy already they really don't need much more. I love to serve them with sugar snap peas and fresh fruit on the side - makes for a tasty, healthy meal. You'll think you're in the best burger joint around with just one bite!

Try these burger recipes next!

the secret is to toss the veggies in a blender before adding to the turkey meat! Makes for a super-moist, flavorful & healthy burger! | www.thewickednoodle.com

Best Turkey Burger Recipe

Yield: 6 burgers
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

This is the Best Turkey Burger Recipe! Make juicy, healthy turkey burgers that everyone will love using a few simple tips and tricks.

Ingredients

  • 1 medium red bell pepper (cut into large chunks)
  • 1 medium poblano pepper (cut into large chunks)
  • ¼ large red onion (halved)
  • 1½ pounds ground turkey
  • 1 teaspoon cumin
  • ⅓ cup of your favorite cheese or dressing (Hidden Valley’s Fiesta Salsa Ranch Dressing is really good)
  • Kosher salt and ground black pepper (to taste)
  • Olive oil (for grill pan)
  • 6 hamburger buns
  • 3 tablespoons butter (for toasting buns)
  • Lettuce (tomato, onions and other assorted toppings)

Instructions

  1. Place peppers and onion (or any veggies you like) into the bowl of a food processor, and pulse until finely chopped. Place into a medium mixing bowl, with turkey meat, cumin, dressing or cheese, and salt and pepper. Mix thoroughly with hands until just blended, taking care not to overmix.
  2. Preheat a grill pan over medium-high heat until very hot. Divide turkey mixture into six equal patties. Drizzle pan with olive oil and place each patty onto the hot pan. Cook until browned on both sides and cooked completely through, about 8-10 minutes total.
  3. Meanwhile, preheat the broiler. Butter both sides of each bun and place under broiler until golden brown. Top each bun with a burger and desired toppings. Serve with sugar snap peas and fresh blueberries for a quick and easy weeknight meal.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 610Total Fat: 39gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 157mgSodium: 647mgCarbohydrates: 27gNet Carbohydrates: 25gFiber: 2gSugar: 5gProtein: 38g

This data was provided and calculated by Nutritionix.

© Kristy Bernardo
Cuisine: American / Category: Dinner
Best Turkey Burger Recipe

Chicken Flatbread with Mango, Jalapeños & Chipotle Sauce

by 96 Comments

This flavorful chicken flatbread recipe is one of my absolute favorites, and once you try it, you'll see why. It starts with juicy cilantro-lime chicken layered onto crisp flatbread, then it's topped with roasted jalapeños, sweet mango, red onion, and melted cheese. A smoky chipotle yogurt sauce ties it all together and gives each bite a subtly spicy kick.

I make some version of flatbread almost weekly, but this one always stands out. It's just as great for an easy dinner as it is for sharing as an appetizer or party dish. Trust me, this is chicken flatbread you'll want on repeat!

chicken flatbread topped with cheese, cherry tomato, cilantro lime chicken, avocado, mango, and a drizzle of chipotle sauce on a wooden table

This recipe was inspired after making a batch of cilantro lime chicken, which I love to keep on hand to use for easy dinners like this one. I like to serve this with some sweet corn cake on the side, which usually doubles as dessert, too!

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Ingredients

For the Cilantro Lime Chicken

The ingredients below will give your chicken a lot of extra flavor, but you can use any cooked chicken that's been shredded or chopped.

  • 2 pounds boneless, skinless chicken breasts (about 3-4 breasts)
  • Zest and juice of 3 limes
  • ¼ cup extra-virgin olive oil
  • 2 garlic cloves, minced
  • ½ teaspoon ground cumin
  • ½ teaspoon onion powder
  • ½ teaspoon chipotle powder
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¼ cup fresh cilantro, chopped
  • 1-2 tablespoons adobo sauce (from canned chipotle peppers in adobo; optional)

For the Flatbreads

  • 4 flatbreads (store-bought or homemade)
  • 4 jalapeños
  • 1-2 cups shredded Mexican-blend cheese
  • ½ cup red onion, finely minced
  • 2 ripe mangoes, diced
  • 1 pint cherry tomatoes, quartered
  • 1-2 avocados, diced
  • 1 cup fresh cilantro, chopped

For the Chipotle Sauce

  • ½ cup plain yogurt
  • ½ cup mayonnaise
  • 1-2 tablespoons pureed chipotle pepper
  • ½ teaspoon cumin
  • ½ teaspoon kosher salt, or to taste
  • ½ teaspoon freshly ground black pepper

Instructions

  1. Marinate the chicken: In a small bowl or resealable plastic bag, combine the lime zest and juice, olive oil, minced garlic, cumin, onion powder, chipotle powder, salt, pepper, cilantro, and adobo sauce. Add the chicken and mix to coat. Refrigerate and marinate for at least 2 hours, or up to 4 hours.
  2. Cook the chicken: Preheat your grill or a grill pan to medium heat. Remove the chicken from the marinade and grill for 6-7 minutes per side, or until cooked through and the internal temperature reaches 165°F. Let the chicken rest for 5 minutes, then slice thinly or chop.
  3. Roast the jalapeños: Preheat the oven to 400°F. Place whole jalapeños on a baking sheet and drizzle lightly with oil. Roast for 10-15 minutes, or until the skins blister and blacken slightly. Let cool, then remove stems and dice. (You can also put them under the broiler until they blacken, turning them as each side blackens).
  4. Make the chipotle sauce: In a blender or food processor, combine all of the ingredients. Blend on high until the sauce is smooth and creamy. Taste and adjust seasoning if needed. Set aside.
  5. Assemble the flatbreads: Reduce oven temperature to 375°F. Place the flatbreads on a large baking sheet. Divide toppings evenly between each flatbread in this order: shredded cheese, chicken, roasted jalapeños, red onion, mango, and cherry tomatoes. Bake for 8-12 minutes, or until cheese is melted and flatbread is golden and crisp.
  6. Finish and serve: Remove from the oven and top with diced avocado, chopped cilantro, and a drizzle of chipotle sauce. Slice and serve immediately while it's warm and crispy.

Alternate Cooking Methods

Grill Instructions

  1. Preheat the grill to medium heat (around 375-400°F). If you're using a gas grill, close the lid to build heat.
  2. Prepare the flatbreads. Assemble each flatbread as directed: add cheese, grilled chicken, roasted jalapeños, onion, mango, and tomatoes.
  3. Use indirect heat. Place flatbreads on a grill-safe baking sheet or directly on the grill grates over indirect heat (not directly over the flame) to avoid burning the bottom.
  4. Cover and cook for 6-10 minutes, or until the cheese is melted and the flatbread is crisp around the edges.
  5. Remove from grill and top with avocado, cilantro, and chipotle sauce. Slice and serve immediately.

Air Fryer Instructions

  1. Preheat your air fryer to 375°F.
  2. Assemble the flatbreads with all toppings except avocado, cilantro, and chipotle sauce.
  3. Cut flatbreads if needed. If your air fryer is small, slice the flatbread into halves or quarters so they fit without overlapping.
  4. Air fry for 5-7 minutes, checking at the 5-minute mark. Flatbreads should be golden, the cheese melted, and the edges lightly crisped.
  5. Remove and top with avocado, fresh cilantro, and a drizzle of chipotle sauce.

Substitutions

  • Chicken: Swap with rotisserie chicken for a shortcut, or use grilled shrimp or steak. Tofu or chickpeas work well for a vegetarian version.
  • Flatbread: Use naan, pita, or thin pizza crusts if flatbread isn't available. You can also use gluten-free flatbreads to make this recipe gluten-free.
  • Mango: Swap with diced pineapple or peaches for a similar sweet contrast. You can also omit it for a more savory flatbread.
  • Jalapeños: Use canned green chiles or pickled jalapeños in a pinch. If you prefer less heat, try roasted poblano peppers instead.
  • Yogurt & Mayo: Can be replaced with sour cream, Greek yogurt, or a dairy-free alternative.
  • Pureed chipotle: Use chipotle powder or hot sauce if you don't have canned chipotle peppers.
  • Cumin & Seasonings: Smoked paprika is a good backup for cumin if needed.
  • Cheese: Mexican-blend cheese can be swapped with Monterey Jack, mozzarella, cheddar, or crumbled queso fresco.
  • Avocado: If you don't have avocado, try a dollop of guacamole or a drizzle of lime crema instead.

Equipment Needed

  • Cutting board and sharp knife (for chopping chicken, mango, jalapeños, and toppings)
  • Mixing bowls (for marinating the chicken and prepping sauce)
  • Whisk or spoon (for mixing marinade and sauce)
  • Blender or food processor (for making the chipotle sauce)
  • Grill or grill pan (for cooking the chicken)
  • Oven or air fryer (for baking the assembled flatbreads)
  • Baking sheet (for roasting jalapeños and baking flatbreads)
  • Tongs (for flipping chicken on the grill)
  • Measuring cups and spoons
  • Spatula or pizza cutter (for slicing the chicken flatbreads after baking)

Storage & Reheating

Refrigerator:
Store leftover chicken flatbread slices in an airtight container in the fridge for up to 3 days. For the best results, store any extra toppings (like avocado, cilantro, or sauce) separately and add them fresh after reheating.

Freezer:
While the flatbread can technically be frozen, the fresh toppings (like mango, avocado, and tomatoes) don't hold up well. If you plan to freeze it, do it before baking, and skip the more delicate toppings until you're ready to serve. Wrap the chicken flatbread tightly in plastic wrap and foil, then freeze for up to 2 months.

Reheating:

  • Oven: Reheat at 375°F for 8-10 minutes on a baking sheet until it's warmed through and the crust is crisp again.
  • Air Fryer: Air fry at 350°F for 4-6 minutes.
  • Microwave: Not recommended, as it can make the flatbread soggy, but it works in a pinch (reheat in 30-second intervals).

Frequently Asked Questions

Can I make chicken flatbread ahead of time?

You can prep all the components in advance (grill the chicken, roast the jalapeños, and make the chipotle sauce). Store everything separately in the fridge, then assemble and bake the flatbreads just before serving for the best texture.

What kind of flatbread should I use?

Store-bought flatbreads like naan, pita, or artisan flatbread all work well. Look for something sturdy enough to hold toppings without getting soggy.

Is this chicken flatbread spicy?

It has a mild to moderate heat from the roasted jalapeños and chipotle sauce, but that's balanced by the sweet mango. You can adjust the spice level by using less chipotle or leaving out the jalapeños entirely.

Can I use pre-cooked chicken?

Rotisserie chicken or any leftover cooked chicken is a great shortcut!

How do I keep the flatbread crispy?

Bake it on a preheated baking sheet or directly on the oven rack for extra crispiness. And don't pile on too many wet ingredients before baking.

Can I make this chicken flatbread gluten-free?

Just use gluten-free flatbreads or tortillas. Always double-check store-bought sauces and seasonings for hidden gluten.

Can I grill the entire flatbread instead of baking?

Yes, just place the assembled flatbread over indirect heat on the grill. Close the lid and cook for 6-10 minutes, or until the cheese is melted and the bottom is crisp.

Looking for other recipes like this? Try these:

Pairings

These are my favorite things to serve with chicken flatbread:

a closeup of chicken flatbread topped with cheese, cherry tomato, cilantro lime chicken, avocado, mango, and a drizzle of chipotle sauce

Chicken Flatbread with Mango, Jalapeños & Chipotle Sauce

Yield: 8 servings
Prep Time: 20 minutes
Cook Time: 15 minutes
Additional Time: 2 hours
Total Time: 2 hours 35 minutes

It may seem like a lot of steps and ingredients but this chicken flatbread comes together quickly. You can use leftover chicken to streamline it even more!

Ingredients

Cilantro-Lime Chicken

  • 2 pounds chicken breasts, 3-4 breasts
  • zest and juice of 3 limes
  • ¼ cup extra-virgin olive oil
  • 2 garlic cloves, minced
  • ½ teaspoon cumin
  • ½ teaspoon onion powder
  • ½ teaspoon chipotle powder
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground pepper
  • ¼ cup fresh cilantro, chopped
  • 1-2 tablespoons adobo sauce, from a can of chipotle peppers in adobo sauce (optional)

Flatbreads

  • 4 flatbreads, homemade or your favorite store-bought brand
  • 4 jalapenos
  • 1-2 cups mexican-blend shredded cheese
  • ½ cup red onion, minced
  • 2 mangoes, diced
  • 1 pint cherry tomatoes, quartered
  • 1-2 avocados, diced
  • 1 cup chopped cilantro

Chipotle Sauce

  • ½ cup plain yogurt
  • ½ cup mayonnaise
  • 1-2 tablespoons pureed chipotle pepper
  • ½ teaspoon cumin
  • ½ teaspoon kosher salt, or to taste
  • ½ teaspoon freshly ground black pepper

Instructions

  1. Place all ingredients except chicken into a small bowl, dish or large resealable plastic bag; mix well. Add chicken and marinate for at least two hours and up to four.
  2. Grill chicken over medium heat until well-browned on both sides and cooked completely through. Slice thinly or chop chicken (however you prefer it) and set aside.
  3. Make the chipotle sauce: Place all ingredients in a blender or food processor. Blend on high speed until it's smooth and creamy.
  4. Preheat oven to 400F.
  5. Place the jalapeños on a baking sheet, then drizzle lightly with oil. Roast for 10-15 minutes or until beginning to blister and blacken. Remove from oven and let cool. Remove stems and dice. Set aside.
  6. Reduce oven temperature to 375F.
  7. Place the flatbreads on large baking sheet(s). Dividing evenly between flatbreads, top with cheese, chicken, roasted jalapenos, red onion, mango and tomatoes. Bake for 8-12 minutes or until the flatbreads are turning golden brown and cheese is melted through. Remove from the oven and top with avocado, cilantro and chipotle sauce.
  8. Cut into squares and serve immediately.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 688Total Fat: 32gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 107mgSodium: 831mgCarbohydrates: 58gFiber: 9gSugar: 22gProtein: 44g

This data was provided and calculated by Nutritionix.

© Kristy Bernardo
Cuisine: Mexican / Category: Chicken Dinner Recipes
Chicken Flatbread with Mango, Jalapeños & Chipotle Sauce

Creamy Vitamix Hummus

by 71 Comments

Vitamix hummus is the creamiest hummus you'll ever try.

Creamy Vitamix Hummus

I'm going to preach one more time about the love I have for my Vitamix. I apologize for this in advance.

Vitamix hummus is yet another example of why every home should own one. I have never tasted any hummus that has not only great flavor but also has the texture of something close to whipped cream. Until I made hummus in my Vitamix.  

The Vitamix won't miraculously change the flavor of your hummus but it will have the lightest consistency and texture - and that will make all the difference.

Hummus can be pricey and, although there's one brand that I think is pretty good, most store-bought hummus isn't that great. It works in a pinch but once you've made your own, you'll never go back.

Creamy Vitamix Hummus

Is homemade Vitamix hummus healthy?

Hummus has heart-healthy fats and is high in protein, plus other vitamins and minerals. It's also a good source of fiber, and it's naturally gluten-free. And if you serve hummus with fresh vegetables, it becomes a very healthy, filling snack.

Five reasons you should buy a Vitamix:

  1. It works. Go figure, a product that actually does the job it says it will and does it really, really well.
  2. There's no messing with removing the blade. It stays in there permanently (unless it needs fixing, see #3). No more messing with those little rubber thingies!
  3. It comes with a SEVEN YEAR WARRANTY. And they'll sharpen your blades for free, so I'm told. Not that you'll need them sharpened as the blades themselves are actually a bit dull. The Vitamix works so well because the blades go up to 240 miles per hour! It basically obliterates whatever you toss in the pitcher.
  4. You can use a Vitamix to make soup. What blender can't make soup, right? Right. But can your blender heat up the soup until it's steaming hot? I was skeptical about this point but, I assure you, it really does the job. I now make soup several times a week simply because it takes me five minutes to throw it together and another five while the Vitamix does its thing.
  5. To clean it you add warm water, a couple of drops of dish soap and turn it on. Yep, that's it. It's that easy.

Authentic hummus always lists tahini as one of the ingredients. Most grocery stores carry it now, however, it can be expensive. And unless you're planning on making a lot of hummus, it's easy to let it go to waste. You can easily make yours at home though!

I like to make mine just before I make a batch of hummus since I won't have to clean my Vitamix between recipes. Food52 has a great article and recipe for making your own (but look for one from me, coming soon).

Creamy Vitamix Hummus

This last batch of Vitamix hummus that I made was taken to my parent's house. My dad had tried it a few weeks prior and had requested that I make him more. Dad's seal of approval is all I need.

More hummus recipes:

Hummus

Homemade Hummus

Yield: 3 cups
Prep Time: 5 minutes
Additional Time: 2 minutes
Total Time: 7 minutes

You won't believe how simple it is to make your own hummus! It tastes so much better than anything you can buy at the store.

Ingredients

  • 2 14-oz cans garbanzo beans (undrained)
  • ¼ cup fresh lemon juice
  • 3 garlic cloves
  • ¼ cup tahini
  • ½ teaspoon cumin
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • extra-virgin olive oil (optional)

Instructions

  1. Place all the ingredients except olive oil into a Vitamix or other high-powered blender or food processor. Blend on high speed until smooth and creamy. Use your tamper to push ingredients into the blade if it’s not blending on its own. Add extra-virgin olive oil as needed to reach desired consistency.
  2. Serve with pita chips, fresh vegetables or as a sandwich spread.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 151Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 201mgCarbohydrates: 20gNet Carbohydrates: 15gFiber: 5gSugar: 3gProtein: 7g

This data was provided and calculated by Nutritionix.

© Kristy Bernardo
Cuisine: Greek / Category: Appetizers
Creamy Vitamix Hummus

Cilantro Lime Chicken (Grilled, Baked, or Air Fried!)

by 43 Comments

This Cilantro Lime Chicken is packed with fresh flavor from lime juice, garlic, and herbs, and it comes together with just a handful of ingredients. It's perfect for grilling season, but it's just as good seared in a skillet or roasted in the oven!

★★★★★

"We've been making this for so many years I have the recipe memorized, lol. We use it in everything!"

- Sherri J.

You can serve it straight off the grill with a side or two, slice it for tacos or salads, or pile it onto a flatbread with all your favorite toppings. It's one of those recipes you'll find yourself making on repeat, especially once you taste the flavorful, smoky marinade. Marinate ahead, cook quickly, and enjoy it in endless ways!

a cilantro lime chicken breast with visible grill marks resting on a wooden cutting board after just having been sliced

I created this easy marinated chicken recipe because I wanted something healthy that still has all the flavors I love (I'm a sucker for chipotle, lime, and cilantro; I even used chipotle in these smoked baked beans, which go surprising well with this chicken). It was also the inspiration for this flatbread with chicken, mango, & roasted jalapeños).

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Ingredients

  • 2 pounds boneless, skinless chicken breasts (about 3-4 breasts)
  • The zest and juice of 3 limes
  • ¼ cup extra-virgin olive oil
  • 3 garlic cloves, minced
  • ½ teaspoon ground cumin
  • ½ teaspoon onion powder
  • ½ teaspoon chipotle powder (adds smoky heat-optional but recommended)
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¼ cup fresh cilantro, chopped
  • 1-2 tablespoons adobo sauce (from canned chipotle peppers in adobo (optional for extra flavor)

Instructions

  1. Make the marinade: In a small bowl or large resealable plastic bag, combine the lime zest and juice, olive oil, minced garlic, cumin, onion powder, chipotle powder, salt, pepper, chopped cilantro, and adobo sauce (if using). Mix well to combine.
  2. Marinate the chicken: Add the chicken breasts to the marinade, making sure they're fully coated. Cover and refrigerate for at least 2 hours, and up to 4 hours for best flavor. Don't marinate it much longer, as the lime juice can begin to break down the meat and affect the texture.
  3. Preheat your grill or skillet: Heat a grill to medium or preheat a grill pan or large skillet over medium heat.
  4. Cook the chicken: Remove the chicken from the marinade and discard the marinade. Grill or sear the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F and the outside is nicely browned.
  5. Rest and serve: Let the chicken rest for 5 minutes before slicing or serving. Enjoy it on its own, or use it in tacos, salads, bowls, wraps, or flatbreads.
a closeup of a cilantro lime chicken breast with visible grill marks resting on a wooden cutting board

Alternate Cooking Methods

Air Fryer Instructions

  1. Preheat air fryer to 375°F.
  2. Lightly spray the air fryer basket with oil or use parchment paper liners designed for air frying.
  3. Remove chicken from the marinade and shake off excess. Place in a single layer in the basket.
  4. Air fry for 16-18 minutes, flipping halfway through, or until the internal temperature reaches 165°F and the outside is lightly browned.
  5. Let rest for 5 minutes before slicing or serving.

Oven-Baked Instructions

  1. Preheat oven to 400°F.
  2. Place the marinated chicken in a baking dish or on a foil-lined sheet pan.
  3. Bake uncovered for 20-25 minutes, or until the internal temperature reaches 165°F. For extra browning, broil during the last 2-3 minutes.
  4. Rest for 5 minutes before serving.

Substitutions

  • Chicken breasts: Swap with boneless, skinless chicken thighs for juicier, more forgiving results (especially great for grilling).
  • Lime juice: In a pinch, use bottled lime juice, but fresh-squeezed gives the best flavor. Lemon juice can work, though the flavor will be slightly different.
  • Cilantro: If you're not a fan of cilantro, substitute with flat-leaf parsley or leave it out entirely; the lime and garlic will still carry the flavor.
  • Adobo sauce: Skip it if you want less heat, or substitute it with a pinch of smoked paprika for a milder smoky flavor.
  • Olive oil: Any neutral oil like avocado or canola oil can be used instead.
  • Chipotle powder: You can use smoked paprika or chili powder instead (just be aware that this will change the flavor). For a milder version, leave it out entirely.
three cilantro lime chicken breasts with visible grill marks resting on a wooden cutting board

How to Serve

  • Cilantro Lime Chicken Tacos: Slice the grilled chicken and serve it in warm tortillas with shredded cabbage, avocado, and a drizzle of lime crema or sour cream.
  • Cilantro Lime Chicken Bowls: Build a burrito-style bowl with rice, black beans, corn, avocado, and sliced chicken. Top with roasted tomato salsa or this avocado lime ranch dressing.
  • Flatbread or Wraps: Use the chicken in a wrap or on flatbread with shredded lettuce, tomatoes, cheese, and your favorite sauce for a quick lunch or dinner.
  • Skewers: Cut chicken into chunks before marinating and thread onto skewers. Grill for 3-4 minutes per side (perfect for parties or meal prep).
  • Salad Topper: Serve the sliced chicken over a bed of mixed greens, cherry tomatoes, and cucumber with a citrus vinaigrette or ranch dressing.
  • Quesadillas or Nachos: Chop up the chicken and layer it into quesadillas or on top of nachos with melty cheese and jalapeños. It's especially delicious on these healthy nachos.

Equipment Needed

  • Whisk or spoon (to mix marinade)
  • Large resealable plastic bag or shallow dish (for marinating)
  • Grill, grill pan, skillet, air fryer, or oven
  • Tongs (for flipping chicken)
  • Meat thermometer (to check doneness - 165°F internal temperature)
  • Cutting board and knife (for slicing after cooking)
  • Measuring spoons and cups
  • Citrus zester and juicer (optional, but helpful for prepping limes)

Storage & Reheating

Refrigerator:
Store any leftover cilantro lime chicken in an airtight container in the fridge for up to 4 days. Slice or shred the chicken before storing if you plan to use it in salads, tacos, or wraps later.

Freezer:
Let the cooked chicken cool completely, then place it in a freezer-safe bag or container. Freeze for up to 3 months. For the best results, freeze it in individual portions for easy use later. Thaw it overnight in the fridge before reheating.

Reheating:

  • Stovetop: Reheat sliced chicken in a skillet over medium heat with a splash of water or broth to keep it moist.
  • Microwave: Cover with a damp paper towel, then microwave in 30-second intervals until it's warmed through.
  • Oven: Cover it with foil and warm it at 350°F for 10-15 minutes.
  • Air Fryer: Reheat at 350°F for 4-5 minutes (this method will give you slightly crispy edges).
a closeup of three cilantro lime chicken breasts with visible grill marks resting on a wooden cutting board

Frequently Asked Questions

Can I marinate cilantro lime chicken overnight?

It's best to marinate for 2 to 4 hours max. Because of the lime juice, marinating too long (especially overnight) can start to break down the chicken and make it mushy.

Can I use chicken thighs instead of breasts?

I often use boneless, skinless chicken thighs in this recipe. They tend to stay juicier when grilled or baked, too.

Is cilantro lime chicken spicy?

The chipotle powder and adobo sauce add a very mild kick. To make it spicier, increase the chipotle powder or add extra adobo sauce. To make it even more mild, simply reduce or omit those ingredients.

Can I make this ahead of time?

You can marinate the chicken in advance (up to 4 hours), then cook and store it for up to 4 days. It reheats well and is great for meal prep.

What if I don't like cilantro?

You can substitute fresh parsley or simply leave it out. The lime and garlic still give the chicken great flavor.

Can I use bottled lime juice instead of fresh?

Fresh lime juice is the best by far, but bottled juice works in a pinch.

What should I serve with cilantro lime chicken?

It pairs well with rice, beans, grilled vegetables, or a crisp salad. You can also slice it up for tacos, wraps, or bowls.

Looking for other recipes like this? Try these:

Pairings

These are my favorite things to serve with cilantro lime chicken:

a closeup of three cilantro lime chicken breasts with visible grill marks resting on a wooden cutting board

Cilantro Lime Chicken

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Additional Time: 2 hours
Total Time: 2 hours 25 minutes

This cilantro lime chicken is super flavorful, healthy, and perfect to use in any number of dishes - or just on its own!

Ingredients

  • 2 pounds chicken breasts (3-4 breasts)
  • zest and juice of 3 limes
  • ¼ cup extra-virgin olive oil
  • 3 garlic cloves (minced)
  • ½ teaspoon cumin
  • ½ teaspoon onion powder
  • ½ teaspoon chipotle powder
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground pepper
  • ¼ cup fresh cilantro (chopped)
  • 1-2 tablespoons adobo sauce (from a can of chipotle peppers in adobo sauce (optional))

Instructions

  1. Place all the ingredients except chicken into a small bowl, dish or large resealable plastic bag; mix well. Add the chicken and turn it to make sure it's coated well. Place in the fridge and let it marinate for at least two hours and up to four.
  2. Grill the chicken over medium heat until well-browned on both sides and cooked completely through. (See the post for alternative cooking instructions).
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 556Total Fat: 22gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 193mgSodium: 410mgCarbohydrates: 15gFiber: 2gSugar: 8gProtein: 71g

This data was provided and calculated by Nutritionix.

© Kristy Bernardo
Cuisine: Mexican / Category: Chicken Dinner Recipes
Cilantro Lime Chicken (Grilled, Baked, or Air Fried!)

Edamame Dip

by 90 Comments

A recipe for incredibly edible edamame dip from the BLENDER GIRL's fantastic new cookbook. Smooth and creamy with tons of flavor!

Incredibly edible edamame dip

Every time I browse through the recipes in this book, I can hear Tess Masters' lively, lovely Australian twang laughing her way through each recipe.

I had the pleasure of meeting Tess a few years back at a conference in Santa Monica. I adored her immediately - what's not to love about a laughing, smiling and outgoing woman who also just happens to be smart as a whip and incredibly business savvy?

But that's not why I chose to write about her new cookbook, the BLENDER GIRL, that was just released. I'm sharing it with you because it's a cookbook I knew immediately that I'd love.

I recently shared my story with you about how I've been quietly juicing for the past year and you've probably noticed that healthier recipes have been popping up all over this site in that time. And, if the recipes in the book were anywhere near as delicious as what she posts on her gorgeous website, I knew I'd never be able to decide which recipe to try first (although this edamame dip was an easy choice).

the BLENDER GIRL's cookbook - it rocks!!

Tess certainly didn't disappoint, in fact, her cookbook is even better than I'd assumed it would be. She didn't just churn out yet another juice and smoothie book - she's got everything in there, from salads & soups to mains and desserts.

The smoothie recipes she does include sound spectacular - raspberry-lemon cheesecake or apple pie in a glass, anyone? But what I especially love is that the recipes don't even begin until page 43! Tess spends the first two chapters sharing her expertise in both blenders and blending and offers great advice on how to get the most out of her healthy-eating blender lifestyle.

You've likely guessed by now that the recipe for that gorgeous edamame dip comes straight from the BLENDER GIRL cookbook. Tess gave the okay to reprint it and I'm so happy she did,

I love this edamame dip on just about everything. It's the first recipe I made from her book and I've already made it three times since. When I bring the edamame dip to get-togethers with friends and family I get requests for the recipe over and over. I just tell them what I'll tell you now - pick up a copy of the BLENDER GIRL's new cookbook. You'll be very happy you did!

Incredibly edible edamame dip

Edamame Dip

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 2 minutes
Total Time: 12 minutes

One of the enduring favorites on my website, this recipe is addictive. Not only because it tastes so darn good, but also because it only takes minutes to blend up and devour. However, the recipe only works in a high-speed blender or food processor. Use it as a dip with raw vegetables and crackers, or spread it on sandwiches or wraps. Totally guilt-free, super-healthy, alkalizing and nutrient-dense, this one’s a winner on all fronts. - Tess Masters

Ingredients

  • 3 tablespoons cold-pressed extra-virgin olive oil
  • 2 cups 320g shelled raw edamame beans
  • 2 cups 54g loosely packed baby spinach
  • ¼ cup 60ml freshly squeezed lemon juice, plus more to taste
  • 3 tablespoons tahini
  • 1 ½ tablespoons finely chopped onion (yellow, white, or Vidalia is good, but not red)
  • 2 cloves garlic (minced, plus more to taste)
  • ¼ teaspoon ground cumin
  • ¼ teaspoon red pepper flakes (plus more to taste)
  • 1 teaspoon natural salt (plus more to taste)
  • 2 tablespoons sesame seeds (optional)
  • ¼ cup 12g finely chopped flat-leaf parsley (optional)

Instructions

  1. Throw the oil, edamame, spinach, lemon juice, tahini, onion, garlic, cumin, pepper flakes, and salt into your high-speed blender or food processor and blend on high or process for about 2 minutes, until smooth and creamy.
  2. Stop the machine periodically and scrape down the sides of the container to fully incorporate the ingredients. A food processor will give the mixture a coarse consistency, which some people prefer. Tweak flavors to taste. (You may like more lemon juice, garlic, pepper flakes, or salt.) Serve topped with the sesame seeds and parsley.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 143Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 367mgCarbohydrates: 5gNet Carbohydrates: 3gFiber: 2gSugar: 1gProtein: 4g

This data was provided and calculated by Nutritionix.

© Tess Masters
Cuisine: American / Category: Appetizers
Edamame Dip

Chia Seed Smoothie with Mango and Banana

by 57 Comments

This Mango, Banana and Chia Seed Smoothie is packed with healthy goodness and it tastes amazing. If you've never tried chia seeds this is a great recipe to start with!

mango, banana & chia seed smoothie | the wicked noodle

Never in a million years would I have put these ingredients together into a chia seed smoothie and thought it would become my new favorite.

As odd as it sounds, I don't add banana very often to my smoothies. And I've never used chia seeds in my life. Yet, I absolutely loved this delightful chia seed smoothie the moment I tried it.

[Read more...]

Healthy Mexican Quinoa Casserole

by 71 Comments

This Mexican Quinoa Casserole is incredibly flavorful and super healthy to boot! It's easy to make ahead of time or double the batch and freeze one.

a Mexican quinoa casserole just out of the oven on a rustic wood table

We're always making a conscious effort around here to eat healthy. Which is not always easy with two little ones who aren't always so receptive to these attempts.

But I do believe that if you're cooking for yourself and/or your family on a regular basis and you're using fresh, "real" ingredients, you're already probably eating healthier than many Americans.

I'm not a fan of the word "diet" and I don't want my girls to ever hear that word come out of my mouth when I'm speaking of how we eat, which is why I love to make delicious, healthy and easy meals like this Mexican Quinoa Casserole as often as possible. That way we can continue to enjoy easy no-bake desserts without an ounce of guilt!

We like to serve this Mexican quinoa casserole with sweet corn cake and garlic snap peas. The sweet corn cake is almost like a dessert, and it's definitely not a healthy recipes, but the snap peas and the casserole help balance that out.

a serving of Mexican quinoa casserole in a vintage pewter bowl on a green linen towel

This Mexican Quinoa Casserole comes together fairly quickly. It makes a lot, so I use an extra large pan for it (a stoneware lasagna pan that I picked up from Kohl's. It's great for dishes like this one because it's deeper than your typical 13x9 pan - no more lasagna bubbling over inside your oven! It's shown in the photos above but something like this would also work).

You could also halve the recipe or just split it between two baking dishes and freeze one. I assure you that it will go very fast, however, so keep leftovers in mind, too!

I use fresh corn and peppers - the only canned ingredients are black beans and tomatoes. Lots of healthy quinoa, too - although I chose to top it with a Mexican-blend cheese (you've gotta have cheese)! I know you'll really love this one!

Ingredients

  • Quinoa (uncooked)
  • Chicken broth: I use low-sodium so I can control the amount of salt in the recipe, but use what you've got!
  • Extra-virgin olive oil: For sauteing the veggies.
  • Onion: I prefer a sweet onion but any will work.
  • Red bell pepper: This is just the color we prefer; you can also use green, yellow, or orange bell peppers.
  • Poblano pepper: Poblanos are usually very mild but occasionally I get one that's a little spicier. Just be aware of this if you're serving this dish to kids or anyone who doesn't like spice.
  • Fresh corn: Fresh makes a big difference (it adds a nice crunch) but canned or frozen would also work.
  • Jalapeños: Omit these if you don't want the spice. Or add more if you're a spice lover!
  • Garlic cloves
  • Dried oregano
  • Chipotle chile powder: This adds a subtle smoky flavor, so this ingredient is highly recommended. That said, you could use another chile powder if you don't have the chipotle version.
  • Ground cumin
  • Canned black beans: These are an easy, inexpensive way to add more protein.
  • Canned fire-roasted diced tomatoes: Regular diced tomatoes are fine! I just opt to go fire-roasted in most dishes because they add a bit more flavor.
  • Kosher salt and freshly ground black pepper
  • Shredded Mexican-blend cheese: Cheddar would also work just fine.
a collage of images showing how to make a Mexican quinoa casserole step by step

Instructions

For more detailed instructions, please see the recipe card at the end of this post.

  1. As with any recipe, preheat your oven first!
  2. The first thing you'll do is toast your quinoa in a dry skillet. This step only takes a few minutes but it really does make the quinoa much more flavorful! Then you'll add the chicken broth, bring it to a boil, cover it and reduce the heat. Let it simmer until all of the liquid has absorbed, then just remove it from the heat and fluff it with a fork.
  3. While the quinoa is simmering, you'll preheat a large skillet over medium heat. Sauté the onions, bell pepper, poblano pepper, garlic, and jalapeños in a little oil until they're soft. Then add oregano, chipotle chile powder and cumin, stir and cook for one minute. (Adding the spices at this stage helps bring out their flavors, especially if your spices are on the older side!)
  4. Stir in the corn and cook for one additional minute (you don't want the corn to lose its crunch; that's why I add it right at the end).
  5. Now you'll add everything to a lightly greased, large, deep baking dish (the one I use is 8 ¾ x 14; alternatively you can use two pans and freeze one for later). Top with the shredded cheese and bake!
a Mexican quinoa casserole just out of the oven on a rustic wood table with a vintage spatula taking out the first serving

Related Recipes

Looking for more Mexican recipes? Try these:

a closeup of a Mexican quinoa casserole just out of the oven on a rustic wood table with a vintage spatula taking out the first serving

Mexican Quinoa Casserole

Yield: 12 servings
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes

This Mexican Quinoa Casserole is incredibly flavorful and super healthy to boot! It’s easy to make ahead of time or double the batch and freeze one.

Ingredients

  • 2 cups quinoa (uncooked)
  • 4 cups low-sodium chicken broth
  • 2 tablespoons extra-virgin olive oil
  • ½ medium onion (chopped)
  • 1 red bell pepper (chopped)
  • 1 poblano pepper (chopped)
  • 4 ears fresh corn (kernels removed and cobs discarded)
  • 2 jalapeños (seeds and membranes removed, minced)
  • 4 garlic cloves (minced)
  • 1 teaspoon dried oregano
  • 1 ½ teaspoons chipotle chile powder
  • 1 ½ teaspoons cumin
  • 2 14.5 ounce cans black beans (rinsed and drained)
  • 2 14.5 ounce fire-roasted tomatoes (not drained)
  • 1-2 teaspoons kosher salt (to taste)
  • 1 teaspoon freshly ground black pepper
  • 2-3 cups shredded Mexican-blend cheese

Instructions

  1. Preheat oven to 375F.
  2. Place dry quinoa in a large saucepan over medium-low heat. Stirring occasionally, toast quinoa until starting to lightly brown (about 10 minutes, you’ll start to hear soft “popping” sounds when it’s ready). Add chicken stock, bring to a boil, then cover and reduce heat to low. Simmer for 10-15 minutes or until all liquid is absorbed. Uncover, fluff with a fork and set aside.
  3. While quinoa cooks, preheat a large skillet over medium heat. Heat olive oil in the pan then add onions, bell pepper, poblano pepper, garlic, and jalapenos. Cook for about five minutes or just until starting to get soft. Add oregano, chipotle chile powder and cumin, stir and cook for one minute. Stir in corn and cook for one additional minute.
  4. Add corn/vegetable mixture to quinoa. Add all remaining ingredients, then season to taste. Put mixture into a lightly greased, large, deep baking dish (the one I use is 8 ¾ x 14; alternatively you can use two pans and freeze one for later). Top with cheese.
  5. Bake uncovered for 25-30 minutes or until heated through and cheese is lightly browned and bubbling.

Notes

Don’t skip toasting the quinoa. It adds a lot of flavor and it’s a simple step to incorporate in all of your quinoa dishes. Also – do try to use fresh corn if you can! The flavor and texture are so much better than canned or frozen.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 363Total Fat: 20gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 53mgSodium: 615mgCarbohydrates: 27gNet Carbohydrates: 21gFiber: 6gSugar: 4gProtein: 21g

This data was provided and calculated by Nutritionix.

© Kristy Bernardo
Cuisine: Mexican / Category: Dinner
Healthy Mexican Quinoa Casserole

Parmesan Roasted Cauliflower (Crispy, Caramelized & Easy!)

by 94 Comments

Parmesan Roasted Cauliflower is one of those simple side dishes that'll sneak up and steal the show. I never used to be a huge cauliflower fan, but this recipe changed all that. It's crispy, golden, full of nutty flavor, and just so dang good! Roasting transforms cauliflower into something entirely different, and a generous sprinkle of parmesan takes it completely over the top!

★★★★★

"This is an easy and fantastic recipe. My husband and I polished off a whole head of this cauliflower with dinner the first time I made it."

- Cindy C.

This is the kind of dish that'll make you reach for seconds of cauliflower, which I realize sounds like a stretch, but just wait until you taste those caramelized bits from the bottom of the pan. And it's ridiculously easy to make and only needs a handful of ingredients!

Baking sheet filled with parmesan roasted cauliflower florets with browned, crispy bits scattered throughout.

Why You'll Love This Recipe

  • Those crispy, caramelized edges: Those little golden bits at the bottom of the pan are pure flavor.
  • It's ridiculously easy: Toss everything on a sheet pan, roast, and done. It doesn't get much more low-effort than this!
  • It's healthy but doesn't taste like it: Cauliflower is a veggie, and we all could get more veggies in our diet. But when it's roasted with olive oil and parmesan, it feels like a treat!
  • It's endlessly versatile: Serve it as a side, a snack, or pile it into a grain bowl. I've even added it to pasta.
  • It's kid-friendly: Something about the crispy texture and cheese wins over even the skeptical eaters.
  • No special tools or fancy ingredients: Just a baking sheet, your oven, and a few ingredients.

Ingredients

Here's all you need to make this simple roasted cauliflower recipe:

  • 1 head cauliflower: Broken into small florets. Don't go too big, the smaller pieces get crispier and have so much flavor!
  • 2-3 tablespoons extra-virgin olive oil: Just enough to coat everything without drenching it.
  • Kosher salt & freshly ground black pepper: Season it generously; cauliflower needs it. But keep in mind that parmesan is salty, so don't go overboard.
  • ¼ cup Parmigiano Reggiano: Or any parmesan you have on hand. The good stuff adds great flavor, but regular parmesan works just fine!

That's it! Nothing fancy, but the flavor payoff is huge.

Macro shot of roasted cauliflower with crispy, browned edges on a baking sheet.

How to Make Parmesan Roasted Cauliflower

This really couldn't be easier to make. There are just a few steps, and most of it is hands-off time in the oven.

  1. Preheat your oven to 425°F: You want a hot oven so the cauliflower caramelizes and gets those golden crispy edges.
  2. Toss the florets with olive oil directly on a rimmed baking sheet (fewer dishes!). Make sure they're well-coated, then season generously with kosher salt and freshly ground black pepper.
  3. Spread them out in a single layer: Crowding the pan will steam the cauliflower instead of roasting it, so use two pans if needed.
  4. Roast for about 45 minutes: Tossing the cauliflower every 15 minutes helps it brown evenly on all sides. Don't skip this part, because those deep brown bits are where all the flavor is.
  5. Add the parmesan in the last 5 minutes of roasting. It'll melt and crisp up slightly, adding so much flavor!
  6. Serve warm as-is or with a side of warm marinara for dipping. It's also great at room temperature, so don't stress too much if it cools down a bit before serving.

Air Fryer Instructions: Toss the cauliflower with olive oil, salt, and pepper as usual, then air fry at 400ºF for about 12-15 minutes, shaking halfway through. Add the parmesan during the last couple minutes so it crisps up but doesn't burn.

Raw cauliflower florets spread out on a sheet pan, lightly coated in olive oil and seasoning.

Tips

  • Cut the florets small: Smaller pieces = more surface area = more golden, crispy edges. This is where all the flavor is!
  • Don't overcrowd the pan: The florets should be in a single layer, ideally with a tiny bit of space around each floret. This will make sure they don't steam and get soft.
  • Use a hot oven: I've found that 425°F is the sweet spot. A high temperature is key for good caramelization.
  • Flip it a couple of times: Tossing it every 15 minutes helps everything brown evenly and keeps the crispy bits from sticking to the pan.
  • Don't skimp on the oil: You don't want to drown it, but make sure every floret is lightly coated so it roasts instead of dries out.
  • Parmesan matters: Freshly grated parmigiano-reggiano will give you the best flavor, but use what you have. Even pre-grated works if that's what's in the fridge.
  • Watch the last 5 minutes: Once you add the cheese, keep an eye on it so it doesn't burn. You want it melty and slightly crisp.
Roasted cauliflower served with a small bowl of marinara sauce and a wooden spoon on the pan.

Flavor Add-Ons

This parmesan roasted cauliflower is great as-is, but it's also the perfect blank canvas. Try one of these twists if you want to change things up:

  • Add spice: Add a pinch of crushed red pepper flakes or a dash of cayenne before roasting.
  • Garlic lovers: Toss in a few minced garlic cloves (or garlic powder).
  • A squeeze of citrus: Squeeze fresh lemon juice over the cauliflower right after it comes out of the oven and sprinkle with a little lemon zest.
  • Make it Italian: Mix in a little dried oregano or Italian seasoning with the salt and pepper or parmesan.
  • More cheese!: Swap or combine parmesan with asiago, pecorino, or even sharp white cheddar.
  • Add fresh herbs: Finish with a little chopped fresh parsley, thyme, or rosemary.

What to Serve With It

This parmesan roasted cauliflower is one of those sides that goes with just about everything. It's perfect with roasted chicken, baked salmon, or even a juicy steak. Try pairing it with pasta, especially something like lemon garlic spaghetti or creamy alfredo.

It also makes a great addition to grain bowls, tossed into a salad, or served alongside soup (like tomato basil or creamy potato). And don't underestimate it as a snack! It disappears fast straight off the baking sheet.

Golden brown parmesan roasted cauliflower on a baking sheet, showing crispy, caramelized edges.

Storage & Reheating Tips

  • Storage: Leftover parmesan roasted cauliflower keeps surprisingly well. Just let it cool completely, then store it in an airtight container in the fridge for up to 4 days.
  • Reheating: To reheat, I recommend tossing it back on a baking sheet and warming it in a 400ºF oven for about 10 minutes. That brings the crisp back to life much better than the microwave. If you do use the microwave, keep in mind it'll be softer, but still tasty.
  • Freezing: This one doesn't freeze well. The texture just won't hold up, so it's best enjoyed fresh or within a few days.

Frequently Asked Questions

Can I make this in an air fryer?

Parmesan roasted cauliflower is terrific in the air fryer! Toss the cauliflower with olive oil, salt, and pepper as usual, then air fry at 400ºF for about 12-15 minutes, shaking halfway through. Add the parmesan during the last couple minutes so it crisps up but doesn't burn.

Is parmesan roasted cauliflower keto?

Cauliflower is naturally low in carbs, and both olive oil and parmesan cheese are keto-friendly. Just be mindful of any sauces you serve it with (stick to low-sugar or sugar-free options if you're keeping it keto).

How do I keep cauliflower from getting soggy?

Don't overcrowd the pan! Give those florets space to roast rather than steam. Use a large sheet pan and make sure everything is in a single layer. Also, roast at high heat - 425ºF is just right for crispy edges.

Can I prep it ahead of time?

Yes, it's a great make-ahead dish. Chop the cauliflower and store it in a sealed container or zip-top bag in the fridge for up to 2 days. You can even toss it in the oil and seasonings ahead of time. Just wait to roast it until you're ready to serve it for the best texture.

What are some common toppings for roasted cauliflower?

Try a squeeze of lemon juice or a sprinkle of crushed red pepper flakes. Fresh herbs like parsley or thyme work well, too. For something a little different, drizzle with tahini, balsamic glaze, a cheese sauce, or even buffalo sauce.

How long does it take to roast cauliflower in the oven?

Roughly 45 minutes at 425ºF, tossing every 15 minutes to caramelize all sides. Add parmesan during the last 5 minutes for incredible flavor!

Close-up of golden, crispy roasted cauliflower nestled in the corner of a metal baking sheet.

If you're loving this parmesan roasted cauliflower, I've got a few more favorites you'll want to try next! These chimichurri cauliflower steaks are hearty and always impressive, especially if you want a plant-based main. If you like heat, these cauliflower buffalo bites are spicy, crispy, and a healthier choice for football parties. Or take it up a step further with roasted cauliflower nachos. And for a fantastic healthy snack, this cauliflower popcorn recipe is worth the time and effort!

Golden brown parmesan roasted cauliflower on a baking sheet, showing crispy, caramelized edges.

Parmesan Roasted Cauliflower

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes

This Parmesan Roasted Cauliflower is easy, healthy and absolutely amazing. Just don’t forget the flavorful, crispy bits on the bottom of the pan!

Ingredients

  • 1 head cauliflower (broken down into small florets)
  • 2-3 tablespoon extra-virgin olive oil
  • kosher salt & freshly ground black pepper
  • ¼ cup parmagiano-reggiano (or less-expensive parmesan, whatever you have on hand)

Instructions

  1. Preheat oven to 425F.
  2. Toss cauliflower florets with olive oil on a baking sheet. Season well with salt and pepper.
  3. Roast for approximately 45 minutes, tossing every 15 minutes, until cauliflower is soft and nicely caramelized. Toss with parmesan and roast for another five minutes.
  4. Serve as-is or with a side of marinara sauce.

Notes

To make this in the air fryer: Toss the cauliflower with olive oil, salt, and pepper as usual, then air fry at 400ºF for about 12–15 minutes, shaking halfway through. Add the parmesan during the last couple minutes so it crisps up but doesn’t burn.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 238Total Fat: 23gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 5mgSodium: 208mgCarbohydrates: 7gFiber: 3gSugar: 3gProtein: 4g

This data was provided and calculated by Nutritionix.

© Kristy Bernardo
Cuisine: American / Category: Sides
Parmesan Roasted Cauliflower (Crispy, Caramelized & Easy!)

Creamy Tomato Soup with Gorgonzola Croutons

by 70 Comments

This Healthy Tomato Soup with Gorgonzola Croutons is super creamy without any cream. Includes directions for traditional and Vitamix versions.

vitamix tomato soup with gorgonzola croutons (includes traditional version, too}!

I made this Vitamix tomato soup three times in the last week alone.
Twice for me and the third for my parents who stopped in for a quick visit. It's that quick, easy and delicious.

I know, I know...I've been boring you to tears with my obsessive talk about the love I have for my Vitamix. So I won't say much about it other than I can make this tomato soup in less than ten minutes, with only two of those minutes spent actually making the recipe. The other 6-8 I just sit around and wait for the magic to happen. This Vitamix Tomato Soup only has a whopping four ingredients total - four!

Before I talk more about this delicious Vitamix tomato soup, you're probably wondering if you really need a Vitamix to make this Vitamix Tomato Soup?

And the answer is no, absolutely not. I highly recommend it because I love my Vitamix more than anything and the simple fact that I named this recipe Vitamix Tomato Soup should be a clue that it's perfect for that machine. But the stovetop and a hand blender will do the work just fine. I can't guarantee that it will be as smooth but you could always run it through a fine-mesh strainer to get the same results if you had to.

It's the healthiest soup I've made yet but you'd never know it when you taste it. I use tofu in place of heavy cream (I know it sounds weird but I swear you can't taste it!) and don't add any butter or oils. All good stuff!

The gorgonzola croutons are, obviously, not healthy in the slightest. But they are absolutely delicious and, depending on my mood, I like to add them for a little treat. But if you're trying to lose weight, are being health-conscious or just don't like gorgonzola, you can certainly leave them out and you'll still have a very healthy & tasty Vitamix tomato soup!

More delicious soup recipes:

super healthy tomato soup with gorgonzola croutons (with bonus vitamix version}!

Vitamix Tomato Soup with Gorgonzola Croutons

Yield: 2 -4 servings
Prep Time: 2 minutes
Cook Time: 8 minutes
Total Time: 10 minutes

So creamy and flavorful with a wonderful texture contrast from the croutons. And so simple to make with your Vitamix!

Ingredients

Soup

  • 2 cans fire-roasted tomatoes
  • ¼ onion
  • 2 garlic cloves
  • 1 cup silkened tofu, must be soft or silkened!
  • kosher salt and freshly ground black pepper

Croutons

  • 2 Tablespoons extra-virgin olive oil
  • 1-2 tablespoon butter, softened
  • 3 oz. gorgonzola crumbles
  • ¼ teaspoon freshly ground black pepper
  • 8 baguette slices

Instructions

TRADITIONAL VERSION:

  1. Preheat medium-sized saucepan over medium heat. Dice onions and mince garlic cloves. Add onions, garlic and tomatoes to pot (do not drain). Heat until very hot.
  2. Add tofu and, using a hand blender, blend ingredients until very smooth. Continue to heat, if necessary, until hot enough to serve. Season with kosher salt and freshly ground black pepper. Serve immediately with a gorgonzola crouton on top of soup.

VITAMIX VERSION:

  1. Place all ingredients in blender (minus salt and pepper, you will season at the end). Start at 1, go quickly to 10 then immediately to high. Blend for 6-8 minutes until soup is very hot. Season well with salt and pepper. Serve immediately with a gorgonzola crouton on top of soup.

GORGONZOLA CROUTONS:

  1. Preheat oven to 400F.
  2. Brush baguette slices on one side with olive oil. Toast for 5-8 minutes or until lightly browned. Remove from oven and flip over.
  3. Mix together softened butter, gorgonzola crumbles, salt and pepper. Spread over baguette slices (the non-toasted side). Place back in oven for additional 5-8 minutes, until bread is lightly toasted and cheese mixture is just beginning to bubble and brown.
Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 1503Total Fat: 53gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 62mgSodium: 3136mgCarbohydrates: 200gFiber: 13gSugar: 23gProtein: 63g

This data was provided and calculated by Nutritionix.

© Kristy Bernardo
Cuisine: American / Category: Soups and Stews
Creamy Tomato Soup with Gorgonzola Croutons

Sparkling Grapefruit Sangria Recipe

by 54 Comments

This Sparkling Grapefruit Sangria Recipe has a citrus twist and is perfect for warmer weather! So easy to throw together and is just beautiful to serve.

 

sparkling grapefruit sangria recipe

I'm rebelling against winter. We've had yet another snowstorm, the roads are still icy even though it stopped snowing almost 24 hours ago, I've canceled a wine reception I was attending this evening (hosted by Francis Ford Coppola - yes, I'm just a smidge disappointed that I won't get to meet him) and the kids are home from school again.

Normally I LOVE snowstorms and the kids being home from school, but this particular winter has proven to me that even things you love aren't good in excess. Maybe this grapefruit sangria recipe is the exception!

[Read more...]

Perfect Peanut Butter Pie Parfaits

by 67 Comments

Perfect Peanut Butter Pie Parfaits are creamy, rich and luscious, I can't resist and you won't be able to resist either. A perfect make ahead dessert!

perfect peanut butter pie parfaits

You know how there's that one dessert that you never, ever make because, if you do, you'll find yourself at the refrigerator door eating spoonful after ridiculously large spoonful until there's nothing left to do but lick the bowl scrape out the last remnants and cry? This is that dessert for me. It's tied only with no-bake butterfinger pie!

It's basically a peanut butter pie that I've turned into Perfect Peanut Butter Pie Parfaits. Are they really perfect, you ask? Yes, yes they are. They're creamy and not too peanut-buttery with just a smidge of texture from the buttery graham crackers and did I mention the tiny bit of hot fudge that I hide at the bottom? It's a sort of consolation prize for that sad moment when you're almost to the end of your Perfect Peanut Butter Pie Parfait but then you discover an extra little treat at the bottom to help console you 🙂

I layer these with chopped peanut butter cups - and that's how I've written the recipe - but I actually prefer just a few on top. The Mr. prefers more pb cups though, so it's really just your personal preference. The beauty of this recipe is you can really do it any way you like and they'll still taste and look fantastic. A can't-go-wrong dessert!

perfect peanut butter pie parfaits
perfect peanut butter pie parfaits

Perfect Peanut Butter Pie Parfaits

Yield: 6 large servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

These make decent-sized servings. You can easily use more glasses and double the servings, if desired.

Ingredients

  • 9 graham crackers, crushed
  • ¼ cup sugar
  • ¼ cup butter, melted
  • 3 cups whipping cream
  • ¾ cup confectioners sugar
  • ¾ cup creamy peanut butter
  • 12 oz. cream cheese, softened
  • ¼ cup hot fudge, divided
  • 24 mini Reese’s Peanut Butter Cups, chopped

Instructions

  1. Mix together crushed graham crackers, sugar and melted butter. Set aside.
  2. Whip cream and confectioners sugar to stiff peaks, taking care not to over whip. Add peanut butter and softened cream cheese, mixing until thoroughly combined.
  3. Divide hot fudge between six dessert dishes (or pretty glasses, get creative)! Sprinkle some graham cracker mixture, then a few large spoonfulls of PB pie mixture, then a few of the chopped peanut butter cups. Continue layering as desired until all ingredients are gone, reserving a few chopped peanut butter cups and/or some crushed graham crackers for the top layer.
  4. Refrigerate for at least two hours before serving.
  5. VITAMIX VERSION:
  6. Replace Step 2, above: Add cream to Vitamix. Start at Variable 1, go quickly to 10 then immediately to High. Whip for 10 seconds or until cream is thick and no longer running through the blades.
  7. Add peanut butter, cream cheese and confectioners sugar. Start at Variable 1, go quickly to 10 then immediately to High. Using the tamper, push ingredients into the blades and process until smooth and creamy. Continue with step 3 above.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 1159Total Fat: 94gSaturated Fat: 49gTrans Fat: 2gUnsaturated Fat: 36gCholesterol: 213mgSodium: 622mgCarbohydrates: 69gFiber: 3gSugar: 46gProtein: 18g

This data was provided and calculated by Nutritionix.

© Kristy Bernardo
Cuisine: French / Category: Desserts
Perfect Peanut Butter Pie Parfaits

DIY Blackening Seasoning Mix – Great on Everything!

by 88 Comments

If you've ever had perfectly blackened chicken, salmon, or shrimp, you already know the magic of this flavorful, smoky spice blend. This easy homemade blackening seasoning brings all that flavor but with no additives or mystery ingredients. It's smoky, spicy, and packed with Cajun-inspired herbs and spices that create an irresistible crust when seared at high heat. It takes just minutes to mix and keeps for months in your pantry!

Measuring spoon resting in a pile of homemade blackening seasoning with smoky paprika, herbs, and sea salt visible

What Is Blackening?

Blackening is a high-heat cooking technique that creates a flavorful, dark crust on the outside of meat, fish, or even vegetables. It's commonly associated with Cajun and Creole cuisine, especially dishes like blackened catfish or blackened chicken. The process involves coating the food in a blend of spices (like paprika, garlic powder, thyme, and cayenne) then cooking it quickly in a hot cast iron skillet or on the grill. The combination of spices and intense heat gives the outside a charred look and smoky flavor while keeping the inside juicy and tender.

Why You'll Love This Recipe

  • It has tons of flavor with minimal effort: With just a few pantry spices, you get a smoky, slightly spicy blend that makes anything you use it on so much tastier.
  • It's versatile: It's not just for fish! Use it on chicken, shrimp, steak, tofu, or even roasted veggies.
  • Custome the heat level: Love it spicy? Add extra cayenne. Prefer it mild? Just dial it back!
  • No additives: Unlike store-bought blends, this homemade version is free of preservatives, fillers, or hidden sugar.
  • It's batch-friendly: Make a double or triple batch and keep it in your spice cabinet for quick weeknight meals or last-minute grilling.

Ingredients

  • 1 tablespoon paprika: Adds a mild flavor and a gorgeous red hue.
  • 2 tablespoons smoked paprika: This gives a smoky flavor that every good blackening seasoning needs!
  • 1 teaspoon cayenne pepper: Cut this spice in half if you prefer less spice or add more for extra kick.
  • 1 teaspoon dried thyme: Thyme and oregano will add a lot of flavor.
  • 1 teaspoon dried oregano: I like to use a spicy oregano when I can find it.
  • 1 teaspoon garlic powder: Gotta have garlic. Sometimes I double this (but try it as-is first then adjust next time if you prefer it more garlicky).
  • 1 tablespoon onion powder: Onion just rounds out the spice blend and brings the flavors together.
  • 1 teaspoon kosher salt: Salt = flavor!
  • 1 teaspoon freshly ground black pepper: Go for a coarse grind if you can.
Overhead shot of a spoon heaped with blackening spice blend on a weathered wood background with spices scattered around

How to Make It

This spice blend couldn't be easier to make - and once you do, you'll want to keep a jar on hand at all times!

  • Mix the spices: Add all the ingredients (paprika, smoked paprika, cayenne, thyme, oregano, garlic powder, onion powder, salt, and black pepper) to a small bowl or jar. Stir or shake well to combine the spices evenly.
  • Store it properly: Transfer the seasoning to an airtight container or spice jar. Keep it in a cool, dark place like a pantry or spice cabinet. It'll stay fresh for up to 3 months.
  • To use: Lightly coat your meat, fish, or vegetables with extra-virgin olive oil, then rub on a generous amount of the seasoning. Cook as desired (grill, sauté, roast, or broil) until it's well browned and cooked through. The oil and high heat help the spices form that signature crust.

How to Use Blackening Seasoning

Blackening seasoning is incredibly versatile and adds a fantastic smoky-spicy flavor to all kinds of meats and veggies. Here's how to get the most out of your homemade blend:

Coat with oil first: Lightly coat your protein (or veggies) with avocado or extra-virgin olive oil. This helps the seasoning stick and promotes that crisp, caramelized crust.
Use it generously: Don't be shy! Sprinkle or rub a thick, even layer of the seasoning all over.
Crank up the heat: For the blackened effect, you'll need high heat. Sear in a hot cast iron skillet, broil in the oven, or throw it on the grill.

Best Ways to Use It:

  • Blackened chicken: classic and great for salads, wraps, tacos, or grain bowls.
  • Blackened fish: especially good with salmon, tilapia, or mahi mahi.
  • Blackened shrimp: fast-cooking and perfect for tacos or skewers.
  • Blackened tofu or cauliflower: for a spicy vegetarian option.
  • Blackened steak: seared crust with a juicy center, incredible on its own or in sandwiches.

Variations

One of the best things about blackening seasoning is how easy it is to customize. You can dial down the heat, change up the flavors, or make it any way you like!

  • Milder: Reduce or omit the cayenne pepper and increase the smoked paprika for a gentler smoky flavor.
  • Hotter: Add extra cayenne or toss in a pinch of crushed red pepper flakes for even more heat.
  • Creole-style: Add ½ teaspoon basil and a touch of celery seed to lean into New Orleans-style flavor.
  • Southwestern: Swap thyme for ground cumin and add a little chili powder.
  • Salt-Free Version: Omit the salt entirely if you're watching your sodium intake. Just season your food to taste after cooking.
  • Sweet & Smoky Blend: Add 1-2 teaspoons of brown sugar for a sweet heat rub that's amazing on grilled meats or ribs. Just be sure to watch it closely as the sugar can burn pretty easily.
Close-up of a metal spoon filled with vibrant homemade blackening seasoning on a rustic wooden surface

Storage Tips

To keep your homemade blackening seasoning fresh and flavorful, store it in an airtight container in a cool, dry place, away from direct sunlight and moisture. A small glass spice jar or sealed mason jar works great, especially if it's labeled with the date you made it.

For the best flavor, use it within 3 months, although it can last longer if stored properly. Over time, the potency of the spices (especially herbs and ground garlic) can fade, so it's best to make it in small batches and remake it regularly.

Frequently Asked Questions

What's the difference between blackening seasoning and Cajun seasoning?

While they share similar ingredients, Cajun seasoning is often spicier and heavier on the pepper, whereas blackening seasoning focuses more on the smoky paprika, herbs, and garlic/onion for a deeper, charred flavor when seared.

Is blackening seasoning spicy?

It has a mild to medium heat depending on how much cayenne pepper you use. If you're not a fan of spice, start with half the amount or skip it altogether and add more black pepper instead.

Can I use this on vegetables or tofu?

Absolutely! Blackening seasoning is fantastic on grilled or roasted veggies, tofu, or even halloumi cheese. Just coat it with oil first to help the spices stick.

Do I need a cast iron skillet to blacken food?

Cast iron definitely works best for getting that high heat and crusty sear, but you can use any heavy-bottomed skillet or even a grill.

Can I make this seasoning salt-free?

Yep, just omit the salt and season your dish to taste after cooking. This is a great option for those on a low-sodium diet.

Can I use this for baking or roasting instead of blackening?

I do it all the time! You won't get the same charred crust, but it still adds tons of flavor.

How much should I use per serving?

A good rule of thumb is about 1 tablespoon of seasoning per pound of meat or vegetables, but you can adjust that amount based on personal preference and how strong you want the flavor.

If you love the flavors of blackening seasoning, you'll definitely want to try a few of my other homemade blends. For something zesty and bright, my homemade lemon pepper seasoning is a go-to for chicken, seafood, and even roasted veggies. This homemade adobo spice mix is a pantry staple you'll reach for again and again. This DIY Tajín spice mix is tangy, spicy, and SO good on fresh fruit! For snack lovers, this spicy Takis-inspired seasoning is really fun and perfect for popcorn, fries, or even wings. And if ribs are your thing, don't miss my spice blend for pork ribs - just five spices, but big barbecue flavor. Try them all and start building your own seasoning collection!

This simple blackening seasoning is fantastic on fish, chicken and anything else you can think to put it on. One of my most popular recipes!

Blackening Seasoning

Yield: 4 servings
Prep Time: 5 minutes
Total Time: 5 minutes

Keep this blackening seasoning on hand for anytime you're making a quick, healthy meal. It's wonderful on fish, chicken, steak or even sprinkled over roasted vegetables.

Ingredients

  • 1 tablespoon paprika
  • 2 tablespoons smoked paprika
  • 1 teaspoon cayenne pepper, cut in half if you prefer less spicy
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • 1 teaspoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper

Instructions

  1. Mix all the ingredients together and store it in a cool, dry place. It will stay fresh for three months if it's sealed well.
  2. To use: Coat whatever meat or fish you’re using with extra-virgin olive oil, just enough to coat, then coat liberally with spice mix. Grill, broil, roast or saute as desired.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 27Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 534mgCarbohydrates: 6gNet Carbohydrates: 3gFiber: 3gSugar: 1gProtein: 1g

This data was provided and calculated by Nutritionix.

© Kristy Bernardo
Cuisine: American / Category: Seasonings
DIY Blackening Seasoning Mix – Great on Everything!

Easy Mini Chimichangas Stuffed with Spicy Buffalo Chicken

by 68 Comments

Craving something crispy, spicy, and seriously satisfying? These Buffalo Chicken Mini Chimichangas deliver all the flavor of your favorite wings, wrapped up in a golden, crunchy shell.

These mini chimichangas are small enough to be hand-held, they're easy to fry, and perfect for game day or parties. With shredded rotisserie chicken, spicy buffalo sauce, melty cheese, and all your favorite toppings, these mini chimis are the kind of comfort food that disappears fast!

two buffalo chicken mini chimichangas topped with chopped green onions, tomatoes, and drizzled sour cream on a white plate with a folded red napkin underneath

These mini chimichangas were inspired by this low-carb buffalo chicken dip, and I've even used that dip as the filling here which works great (especially if you have leftovers)! These also pair well with an appetizer that'll cool things down, like these bacon-wrapped pickles.

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Ingredients

  • 1 rotisserie chicken, meat removed and shredded (about 3-4 cups)
  • 16 8-inch flour tortillas (or use 8 large tortillas for regular-sized chimichangas)
  • 1 (16-ounce) can red enchilada sauce
  • 1 bottle Frank's RedHot® Sauce (original, 12 oz size recommended)
  • 2-3 cups shredded Mexican-blend cheese
  • Canola oil, for frying (enough for 2 inches of depth in your skillet)
  • Optional toppings: Crumbled blue cheese, diced celery, sliced green onions, sour cream

Instructions

  1. Prepare the filling: In a medium mixing bowl, mix together the enchilada sauce and Frank's RedHot® sauce (or your favorite buffalo wing sauce), reserving one cup of sauce for dipping later. Add the shredded rotisserie chicken to the bowl and toss to combine (make sure the chicken is completely coated).
  2. Assemble the mini chimichangas: Lay a tortilla flat and spoon a small amount of the buffalo chicken mixture into the center. Sprinkle with the shredded cheese. Fold the sides in, then roll it tightly like a burrito. Repeat with the remaining tortillas.
  3. Heat the oil: Pour the canola oil into a deep skillet or Dutch oven until it's about 2 inches deep. Heat the oil to 375°F. (Use a thermometer if possible for best results.)
  4. Fry the chimichangas: Working in batches, carefully lower a few mini chimichangas into the hot oil. Fry for 2-3 minutes per side, or until they're golden brown and crispy. Avoid overcrowding the pan to maintain the oil temperature.
  5. Drain and keep warm: Transfer the fried chimichangas to a paper towel-lined plate to drain. You can keep them warm in a 200°F oven while you finish frying the rest.
  6. Add your toppings and serve: Serve warm, topped with crumbled blue cheese, diced celery, sliced green onions, and a drizzle of sour cream or ranch, if desired.
a side view of two buffalo chicken mini chimichangas on a white plate with a folded red napkin underneath

Alternate Cooking Methods (Skip the Frying!)

Air Fryer Mini Chimichangas: Skip the oil and brush the rolled chimichangas lightly with oil or spray with cooking spray. Air fry at 375°F for 8-10 minutes, flipping halfway, until golden and crisp.
Baked Mini Chimichangas: For a lighter option, place assembled chimichangas on a baking sheet, brush with oil, and bake at 400°F for 20-25 minutes, flipping once halfway through.

Tip: You can make these as enchiladas if you'd like! After step 2, place the filled tortillas in a baking dish and pour the remaining sauce over the top to cover. Top with more cheese and bake in a 375 degree oven for 30 minutes, or until heated through and bubbling. Add the same toppings and serve them immediately.

Substitutions

  • Rotisserie chicken: Use any cooked, shredded chicken you have on hand (leftover baked chicken or poached breasts work great). You can also swap in ground chicken or even pulled pork.
  • Flour tortillas: You can use low-carb, gluten-free, or whole wheat flour tortillas if preferred. Just make sure they're soft and pliable to avoid cracking.
  • Frank's RedHot® Sauce: Any buffalo-style hot sauce will work, but Frank's gives the most classic flavor. For a milder version, use less hot sauce and add a bit of ranch or cream cheese to the filling.
  • Mexican-blend cheese: Cheddar, Monterey Jack, pepper jack, or a mix of your favorites can be used instead.
  • Canola oil: Any neutral high-heat oil like vegetable, peanut, or avocado oil will work for frying.
  • Toppings: Not a fan of blue cheese? Swap it for ranch dressing or skip it altogether. Add shredded lettuce, diced tomatoes, or avocado for extra crunch and flavor.

Variations

  • Creamy Buffalo Chicken: Mix a few ounces of softened cream cheese or a dollop of sour cream into the buffalo chicken filling for a creamier texture and milder heat.
  • Spicy Kick: Add diced jalapeños, hot pepper jack cheese, or a few dashes of cayenne pepper to turn up the heat.
  • Vegetarian Option: Substitute shredded jackfruit or sautéed mushrooms and black beans for the chicken, and toss with buffalo sauce and cheese.
  • Buffalo Ranch Version: Stir some ranch seasoning or dressing into the filling for a buffalo-ranch flavor combo that's always a hit.
a top down view of two mini buffalo chicken chimichangas on a white plate

Equipment Needed

  • Medium mixing bowl
  • Spoon or spatula (for stirring and assembling)
  • Tongs (for handling chimichangas while frying)
  • Large skillet or Dutch oven (for frying)
  • Deep-fry thermometer (recommended for accurate oil temperature)
  • Paper towels (for draining excess oil)
  • Baking sheet (optional, for keeping chimichangas warm in the oven)
  • Oven-safe dish (if making enchilada-style or baked version)
  • Air fryer (optional, if using that method)
  • Measuring cups and spoons

Storage & Reheating

Refrigerator: Store leftover mini chimichangas in an airtight container in the fridge for up to 4 days. Line the container with a paper towel to help absorb moisture and keep them from getting soggy.

Freezer: Let the chimichangas cool completely, then wrap them individually in foil or plastic wrap. Place them in a freezer-safe bag or container and freeze for up to 2 months. Great for make-ahead snacks or quick game-day appetizers!

Reheating:

  • Oven: Reheat at 375°F for 10-15 minutes, or until heated through and crispy again.
  • Air Fryer: Air fry at 375°F for 5-7 minutes or until hot and crispy.
  • Microwave: Use only if needed (chimichangas will be soft, not crisp). Microwave for 1-2 minutes until heated through.
an overhead view of two buffalo chicken mini chimichangas on a white plate with a folded red napkin underneath

Frequently Asked Questions

Can I make mini chimichangas ahead of time?

You can assemble them up to a day ahead and store them in the fridge (covered). Fry them just before serving for the crispiest results. They also freeze well, either before or after frying.

Can I bake these instead of frying?

Brush the assembled chimichangas with oil and bake at 400°F for 20-25 minutes, flipping once, until they're golden and crispy.

Can I make mini chimichangas in the air fryer?

Spray them with cooking spray and air fry at 375°F for 8-10 minutes, flipping halfway through, until they're crispy and golden.

What size tortillas should I use for mini chimichangas?

Use 8-inch flour tortillas for mini versions. If you're making full-sized chimichangas, you can use burrito-sized tortillas instead.

What toppings go well with buffalo chicken mini chimichangas?

Try crumbled blue cheese, ranch or sour cream, diced celery, green onions, or even shredded lettuce for a cool, crunchy contrast.

How do I keep chimichangas crispy after frying?

Drain them on paper towels and keep them warm in a 200°F oven until ready to serve. Don't cover them, it will trap steam and soften the shell.

Can I use different fillings?

Ground beef, pulled pork, or even vegetarian options like black beans and mushrooms all work well. Just be sure the filling isn't too watery.

Delicious Recipes Using Buffalo Sauce

Pairings

These are my favorite dishes to serve with mini chimichangas:

two buffalo chicken chimichangas topped with chopped green onions and drizzled sour cream on a white plate

Buffalo Chicken Mini Chimichangas

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Tender chicken, spicy buffalo sauce and a fried-until-perfectly-crispy shell. These Buffalo Chicken Chimichangas are the ultimate comfort food! Makes 16 mini-chimichangas, or use larger tortillas for 8 regular-sized.

Ingredients

  • 1 rotisserie chicken, meat removed and shredded
  • 16 8-inch tortillas
  • 1 16-ounce can red enchilada sauce
  • 1 regular-sized bottle Franks Red Hot Sauce (not the mini size)
  • 2-3 cups shredded mexican-blend cheese
  • canola oil, for frying
  • toppings: blue cheese crumbles, diced celery, sliced green onions, sour cream

Instructions

  1. Mix together enchilada sauce and hot sauce. Reserve about 1 cup for dipping later. Add the chicken to the bowl and mix it well.
  2. Place a small amount of chicken mixture on a flour tortilla. Sprinkle with some cheese and fold it up tightly, burrito style.
  3. Put enough oil in a large skillet so that it’s at least two inches deep. Heat the oil to 375 degrees.
  4. Fry the chimichangas in batches until they're golden brown on both sides, taking care not to overcrowd the pan (the oil temp will drop if pan is too full). Drain on paper towels.
  5. The mini chimichangas can be kept warm in a 200 degree oven for up to 30 minutes.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 775Total Fat: 39gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 132mgSodium: 1445mgCarbohydrates: 61gNet Carbohydrates: 57gFiber: 4gSugar: 5gProtein: 44g

This data was provided and calculated by Nutritionix.

© Kristy Bernardo
Cuisine: Mexican / Category: Dinner
Easy Mini Chimichangas Stuffed with Spicy Buffalo Chicken

Skinny Chopped Veggie Salad

by 69 Comments

it's so easy to eat healthy all week long with this easy base for delicious, healthy salads! | www.thewickednoodle.com | @thewickednoodle

This is my life saver recipe.

Here's why:

  • I can make this healthy, chopped salad on a Sunday and have fresh, healthy lunches for the whole week.
  • There's no planning involved. If I'm at the store last-minute and I'm wondering what to buy for the week, all I have to do is choose whichever fresh vegetables look good to me. I've never met a vegetable that didn't play nice with another vegetable, so I don't really concern myself with what will taste good with what. Do I like it and is it fresh and healthy? Great...in my cart it goes.
  • I can make it taste very different throughout the week depending on what I dress it with. Sesame-ginger if I'm in the mood for Asian, Cilantro-Lime or Cilantro-Jalapeno Pesto if I'm feeling more Mexican or just plain ol' Ranch or Blue Cheese if I need something more comforting. Adding some rotisserie or leftover chicken or steak helps switch things up, too.
  • It's all healthy and keeps my weight in check. So, there's that. Yes, I occasionally splurge with a little goat cheese. No, I don't feel even a little bit guilty.
  • It keeps well. Which means it's always waiting there for me in my fridge when I get cravings.
it's so easy to eat healthy all week long with this easy base for delicious, healthy salads! | www.thewickednoodle.com | @thewickednoodle

There's really no recipe to it, either, it's just all raw chopped veggies. I've always preferred less lettuce-to-the-goodies in my salads anyway, so here I just omit the lettuce altogether. You can certainly add some if you wish, it's your salad after all! Here's a list of the veggies I used in the photo above, written up as a recipe for your convenience:

skinny chopped veggie salad

Skinny Chopped Veggie Salad

Yield: 4 servings
Prep Time: 10 minutes
Total Time: 10 minutes

My go-to recipe for healthy lunches all week long.

Ingredients

  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 poblano pepper
  • 1 jalapeno pepper
  • 1 pint cherry tomatoes, halved if large
  • 2 celery stalks
  • ½ bunch asparagus
  • ¼-1/2 red onion
  • ½ english cucumber
  • chopped parsley & cilantro
  • avocado, add to individual bowls so it's fresh and doesn't brown

Instructions

  1. Chop up all the veggies; Drizzle the asparagus with olive oil & kosher salt and roast for about 3 minutes at 400F. For a salad like this I kept it slightly more crisp than tender so didn't cook it quite as long as normal.
  2. Drizzly with your favorite dressing. You’ll want to season your veggies with kosher salt before dressing. I wait to season on a bowl-by-bowl basis so the salt doesn’t draw out the moisture as the veggies sit in my refrigerator throughout the week. It really helps to keep them fresh.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 369Total Fat: 25gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 9mgSodium: 416mgCarbohydrates: 33gFiber: 10gSugar: 7gProtein: 9g

This data was provided and calculated by Nutritionix.

© Kristy Bernardo
Cuisine: American / Category: Salads
Skinny Chopped Veggie Salad

Mashed Potato Cakes with Smoky Avocado Sauce & Cotija Cheese

by 59 Comments

These Mexican Mashed Potato Cakes with Avocado Sauce & Cotija Cheese are perfect party food or a light dinner! A great way to use up leftover potatoes, too.

These Mexican Mashed Potato Cakes with Avocado Sauce & Cotija Cheese are perfect party food or a light dinner! A great way to use up leftover potatoes, too.

Mashed potato cakes are one of my favorite things to make. Anytime I can use my leftovers to make something just as tasty as the original dish, I get excited. Mashed potato cakes are a favorite because you can flavor them with almost anything and they'll taste great. Last week I made Farmer's Market Salad with Goat Cheese Mashed Potato Cakes for an elegant appetizer salad, side or light lunch. These mashed potato cakes are more of an appetizer but could also be an upscale side dish for an Mexican-themed meal. Both mashed potato cake recipes combine fresh ingredients from the Farmer's Market with leftover mashed potatoes (or pick up a package of Simply Potatoes) to create a quick, healthy & yummy dish!

To make these mashed potato cakes as an appetizer, you'll want to make smaller patties that are about an inch across, then dollop with about a teaspoon of avocado sauce and some crumbled cotija cheese. Be sure your mashed potato cakes are nicely browned, as they hold together best that way.

These Mexican Mashed Potato Cakes with Avocado Sauce & Cotija Cheese are perfect party food or a light dinner! A great way to use up leftover potatoes, too.
Mexican Mashed Potato Cakes with Avocado Sauce & Cotija Cheese

Mexican Mashed Potato Cakes with Avocado Sauce & Cotija Cheese

Yield: 10 potato cakes
Prep Time: 10 minutes
Cook Time: 10 minutes
Additional Time: 30 minutes
Total Time: 10 minutes

You'll never find a better way to use up leftover mashed potatoes!

Ingredients

  • 4 cups leftover mashed potatoes
  • 3 eggs, lightly beaten
  • ½ t salt and freshly ground black pepper
  • 1 ear fresh corn, kernels removed
  • ½ poblano pepper, small dice
  • 1 jalapeno, minced
  • 8 ounces cotija cheese, crumbled (plus ? cup more for topping)
  • ¼ cup chopped cilantro
  • 1 avocado
  • ¼ cup cilantro, chopped
  • 2 T mayonnaise
  • juice of ½ lime
  • 2 T adobo sauce, from a can of chipotle
  • ½ t salt

Instructions

  1. In a medium mixing bowl, thoroughly combine mashed potatoes, eggs, salt and pepper. Mix in corn, poblano and jalapeno peppers, cheese and cilantro. Place back in refrigerator for at least 30 minutes to chill.
  2. Preheat a large skillet over medium heat. Add a T olive oil to hot pan and, using a spoon, drop one large spoonful (about half a cup) into pan and spread out into a thin circle using the back of the spoon. Continue this step until you have 3-4 large patties in your skillet (depends on size of your pan). Allow to brown well, then flip (see tips, above). Continue to allow patties to brown on both sides, then slide out of pan and onto individual salad plates (the patties can be served hot or at room temperature). Repeat with remaining potato mixture until it’s gone (you should have approximately 10 patties), adding additional olive oil to the pan as needed. (To make as appetizers, make 1-inch patties, be sure to brown well so they hold together when picked up).
  3. For sauce: In a food processor (I use a hand blender, it works great) pulse together all remaining ingredients until smooth. Set aside.
  4. Place patties on serving dish or individual plates. Top with avocado sauce and crumbled cotija cheese. (Halved cherry tomatoes or salsa are also delicious!)

Notes

Tips for preparing the patties: Well-browned patties hold together the best. If they’re not browned enough they won’t hold together as well, so be sure they’re a golden-to-dark brown.

Smaller patties are much easier to flip than the larger versions. If you have trouble flipping the larger ones, don’t panic. They may fall apart when you flip them but just reform them with the spatula. You may have to flip them several times before they’re nicely browned, then slide them out of the pan onto the plate.

Be sure your pan is fully preheated to ensure they brown easily.

Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 278Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 81mgSodium: 843mgCarbohydrates: 23gFiber: 3gSugar: 5gProtein: 9g

This data was provided and calculated by Nutritionix.

© Kristy Bernardo
Cuisine: Mexican / Category: Sides
Mashed Potato Cakes with Smoky Avocado Sauce & Cotija Cheese

Lemon Ricotta Pancakes with Fresh Raspberries

by 37 Comments

These Lemon Ricotta Pancakes are like no other pancake you've ever tried! Light with a wonderful flavor, they're perfect for every day or a special brunch.

lemon ricotta pancakes

I'll never forget the first time I had breakfast in bed. Do you mean that I don't even have to step out of this warm bed, I get to just lie here under these cozy covers until my delicious breakfast arrives? Until you experience it for the first time, I don't think anyone can fully appreciate what a wonderful treat this is.

It's fun to be the one doing the surprising, too! The girls and I have surprised Alan with breakfast in bed and I'm really not sure which one of us enjoys it most. It's such a joy to try to be quiet and sneak up the stairs with a tray of goodies and deliver it at just the right moment.

lemon ricotta pancakes with fresh raspberries

With Mother's Day around the corner, I took some time to think about what would make my own mom happy and what I would make for her for breakfast. Lemon Ricotta Pancakes are perfect for her. She loves all things lemon and these lemon ricotta pancakes have a light, lemony flavor without being overpowering. The ricotta creates a different texture than "regular" pancakes, so mom will know she's getting something special.

{Side Note: If you haven't tried making your own ricotta, why not give it a try? It's almost as easy as boiling water - seriously. Store-bought will work just as well in this recipe though, so there should be no worries if you choose to go that route.}

These lemon ricotta pancakes are beloved by everyone in our family (and I've even made it for a few of my clients who have loved them, too). I hope you enjoy them as much as we do!

lemon ricotta pancakes
lemon ricotta pancakes

Lemon Ricotta Pancakes with Fresh Raspberries

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

These light but flavorful pancakes are a breakfast dream!

Ingredients

  • 1 cup milk
  • ¼ c butter
  • 1 ¼ cups all-purpose flour
  • 1 ½ t baking powder
  • 3 large eggs, separated
  • 2 T granulated sugar
  • zest from two large lemons
  • 1 t vanilla extract
  • ¾ t kosher salt
  • ¾ cup ricotta cheese, preferably whole milk ricotta, not low-fat

Instructions

  1. Heat milk over low heat until warm; add butter and whisk until butter is melted and fully incorporated. Set aside and allow to cool.
  2. Sift flour and baking powder into a large mixing bowl.
  3. Place egg yolks, sugar, lemon zest, vanilla and salt in a large bowl and whisk to combine. Add the cooled milk mixture from the saucepan and whisk to thoroughly combine. Add to flour mixture and stir gently, just until ingredients are moistened and no flour streaks remain.
  4. Whip egg whites to stiff peaks. Very gently fold the whites into the batter. Gently fold in the ricotta. Be careful with this step; you want to keep the batter light and fluffy.
  5. Preheat a nonstick or cast iron pan over medium heat. Add approximately ½ T butter and, when butter is melted, immediately add small amounts of batter to pan to form pancakes. Cook until bubbles form, then flip and cook the other side until golden brown.
  6. Top with powdered sugar and plenty of fresh raspberries.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 486Total Fat: 24gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 205mgSodium: 666mgCarbohydrates: 47gFiber: 2gSugar: 11gProtein: 20g

This data was provided and calculated by Nutritionix.

© Kristy Bernardo
Cuisine: American / Category: Breakfast and Brunch
Lemon Ricotta Pancakes with Fresh Raspberries

More delicious breakfast recipes:

Also, take a look this list of delicious pancake toppings.

Authentic Italian Beef Stew

by 48 Comments

Italian Beef Stew is made with a rich, silky red wine and tomato sauce, fork-tender beef, mushrooms, potatoes and aromatic herbs for a hearty, flavorful meal. It can be made on the stovetop or in a crockpot.

Authentic Italian Beef Stew

What is Italian Beef Stew?

Italian Beef Stew is similar to a beef stew made with beef carrots and potatoes. The difference is the addition of tomatoes, tomato sauce or marinara, and Italian herbs to give it more of an Italian flavor.

Stew of any kind can turn a cold winter day into one that feels cozy and warm with comforting smells that fill the house. My favorite thing to do on a Sunday is to stay indoors, grab some board games, light a fire and have something braising in the oven. A warm cocktail or two never hurts, either!

Italian Beef Stew doesn't braise in the oven, rather it's cooked slowly on the stovetop or in your slow-cooker so the sauce can reduce and get a gravy-like texture. You'll love how amazing it smells and how tender it gets!

Tips for making Italian Beef Stew

  • Be sure to sear your beef in batches if necessary. One layer with space around each piece of meat so they sear and don't steam. You want them brown, not gray.
  • Keep the heat on high and add the mushrooms after removing the seared beef. Allow your mushrooms to cook over high heat until very browned (this is where the flavor is)! It may take a little while but once all the water evaporates from the mushrooms they will really begin to brown and have a nice depth of flavor.
  • Then reduce the heat to medium when adding the mirepoix (carrots, celery, and onions). Let them sweat for about 10 minutes.
  • If using dried herbs, especially those that have been around a while, add them to the pan along with the mirepoix. This will release their essential oils and bring out their flavor.
  • After the pan is deglazed with wine and there is little liquid left, add a heaping tablespoon of tomato paste and a couple of tablespoons of flour, then stir and cook it for a few minutes so no raw flour taste will remain. This will add a depth of flavor and thicken the stew a little.
  • I forgo fresh tomatoes in the winter when I can't get them freshly picked from the vine, so instead, I used two cans of fire-roasted diced tomatoes.
  • You can leave this simmering on the stove a few hours or just bring to a boil, cover and leave in a 300F oven.
  • Don't forget to season to taste once everything is tender and ready to go!
Authentic Italian Beef Stew

What's the best cut of meat for making stew?

Chuck roast is your best bet when making stew. It's what I always use for this popular Pot Roast with Balsamic & Dijon, too. Chuck is a rather tough cut from the shoulder and neck area, which means it needs a long, slow cooking time. As it cooks, the connective tissue will break down, making it fork-tender.

Another great dish that uses stew meat is a beef tagine. This one is very popular and you can make it in the oven, no tagine pot required!

You don't need any side dishes to serve with this stew since it already has potatoes and vegetables. If you still wish to serve a vegetable on the side, something simple like Green Beans Almondine, oven-roasted asparagus or even Garlic & Parmesan Portobellos are good choices.

A good loaf of crusty bread is perfect for sopping up the rich gravy, or you can serve it directly in a bread bowl!

Authentic Italian Beef Stew
italian beef stew

Italian Beef Stew

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 3 hours 15 minutes
Total Time: 3 hours 30 minutes

Italian Beef Stew can also be made in a slow-cooker on high for 4 hours.

Ingredients

  • 2 lbs chuck roast, cut into 1-inch cubes.
  • 2 tablespoon olive oil
  • 1 lb crimini mushrooms, thickly sliced
  • 2 large sweet onions, chopped
  • 3 celery stalks, chopped
  • 4 large carrots, peeled and cut into large rounds
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • ½ teaspoon dried sage
  • 1 tablespoon dried basil
  • 2 tbs minced garlic
  • 2 cups dry red wine
  • 1 heaping tablespoon tomato paste
  • 2 tablespoon all-purpose flour
  • 1 ½ lb red potatoes, cut into 1-inch pieces
  • 4 large tomatoes, chopped or 2 cans fire-roasted diced tomatoes (with juice)
  • 4 cups low-sodium beef stock
  • 2 cups marinara or tomato sauce
  • 1 teaspoon coarse salt (or to taste)
  • ½ teaspoon freshly ground black pepper

Instructions

  1. Preheat a dutch oven over high heat. Add the oil and sear the beef in batches until browned on all sides. Remove the beef and set aside.
  2. Add the mushrooms to the pan and cook, stirring occasionally, until their liquid has released then evaporated and the mushrooms have browned, about 6-7 minutes.
  3. Lower the heat to medium. Add the onions, celery, carrots, and herbs. Cook for about 5 minutes, stirring frequently. Add the garlic and cook for one minute more.
  4. Add the wine and deglaze the pot, scraping up any browned bits from the bottom. Cook until most of the liquid has been reduced. Stir in the tomato paste and flour; cook for a couple of minutes, stirring frequently.
  5. Stir in the tomatoes, beef stock, and tomato sauce. Add the beef back to the pot. Bring to a boil, then reduce the heat and simmer for about 2 ½ hours, then add the potatoes. Continue simmering the stew until the beef and potatoes tender and the sauce is thick. You can also transfer it to a slow cooker at this point and cook on high for 4 hours.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 554Total Fat: 23gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 95mgSodium: 1084mgCarbohydrates: 43gNet Carbohydrates: 36gFiber: 7gSugar: 16gProtein: 37g

This data was provided and calculated by Nutritionix.

© Kristy Bernardo
Cuisine: Italian / Category: Dinner
Authentic Italian Beef Stew

Mini Peppermint Cheesecake Bites

by 123 Comments

These gorgeous Mini Peppermint Cheesecake Bites with an Oreo crust are perfect on a holiday party tray and so delicious and impressive.

This Peppermint Cheesecake recipe is a holiday treat I've been making every year for the past few seasons. This is the recipe you want if you're looking for something fairly simple, that tastes delicious and is festive yet also looks stunning on a holiday plate!

These gorgeous Peppermint Cheesecake Bites are perfect on a holiday party tray and so delicious and impressive.

I love serving these Peppermint Cheesecake Bites at my annual Christmas dinner, too; they're the perfect sweet, elegant treat at the end of our meal. I usually put out mini cheesecakes, Christmas cookies, and bars as well as some quick bread and cheese. They're also make-ahead and are easy to pick up without much fuss. I know you'll love these little beauties as much as I do.

How to Make Cheesecake Bites

Making cheesecake bites (or mini cheesecakes) is just as easy as one whole cheesecake. The only difference is that you'll use a mini cheesecake pan instead of the traditional springform pan. Don't try to use a tart or mini muffin pan since you need to be able to push the mini cheesecakes up and out from the bottom.

For these Peppermint Cheesecake Bites, don't be intimidated by the two cheesecake layers or the chocolate star toppers. You will only make one batter then divide it into two and color one pink. You could certainly omit this step if you prefer as it won't have any effect on the final flavor, but it looks so pretty so I hope you don't!

Mini Peppermint Cheesecake Recipe

Can you freeze cheesecake?

You can definitely freeze cheesecake! In fact, I'll often double this mini cheesecake recipe just so I can have some ready when a craving strikes. They're the perfect size since I can take just one out and let it thaw on the counter for about 30-45 minutes, and I know I won't overdo it. Whole cheesecakes can be frozen just as easily, although you may want to freeze it in individual slices to make it easier to thaw.

Peppermint Cheesecake Bites Recipe

Tips & Variations

  • Use full fat cream cheese.
  • Make up to 3 days ahead. Let them cool completely, wrap and store in the fridge.
  • Oreos or any chocolate sandwich cookies will work.
  • Experiment with different types of Oreo flavors or substitute with crushed chocolate Teddy Grahams, waffle cone, or graham crackers.
  • Add chopped nuts such as walnuts, almonds or pecans.
  • Serve with fresh fruit, whipped cream or ice cream.
These gorgeous Mini Peppermint Cheesecakes will be your favorite Christmas dessert recipe! They're so perfect on a holiday party tray and so delicious and impressive (yet so EASY)!

Mini Peppermint Cheesecakes

Yield: 18
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

These gorgeous Mini Peppermint Cheesecake Bites are perfect on a holiday party tray and so delicious and impressive.

Ingredients

  • 12 Oreos, crushed fine
  • 3 tablespoon butter, melted
  • 2 8 oz. packages cream cheese, softened
  • ⅓ cup white sugar
  • ⅓ cup light brown sugar, (can use all white sugar if preferred)
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon peppermint extract
  • ½ cup crushed peppermint candies
  • ½ cup melted chocolate for drizzling over cheesecakes, (extra if you want to make stars and hearts for toppers)

Instructions

  1. Preheat oven to 350F. Lightly grease a mini cheesecake pan.
  2. Combine melted butter and finely crushed Oreos in a small bowl. Place a heaping teaspoon (more or less, depending on how much you like crust) in each cheesecake well. Press down with fingertips.
  3. In a mixing bowl, beat cream cheese and sugar until well mixed. Add eggs, vanilla and peppermint extracts; beat until light and fluffy.
  4. Divide batter between the wells. (For two colors, fill halfway, add food coloring to remaining batter and finish filling). Bake for 13-15 minutes. Cool.
  5. Meanwhile, pipe chocolate stars and hearts onto parchment paper or lightly greased tinfoil. Work quickly and add sprinkles before chocolate hardens to ensure they stick well. Allow to harden. (OPTIONAL)
  6. Push each cheesecake out of its well from the bottom. With a thin spatula, remove each cheesecake from the bottom plate and place on parchment paper or lightly greased tinfoil. Sprinkle with crushed peppermint candy. Drizzle with melted chocolate and place a chocolate heart or star on each cheesecake.
Nutrition Information:

Amount Per Serving: Calories: 666Saturated Fat: 23gCholesterol: 152mgSodium: 430mgCarbohydrates: 65gFiber: 1gSugar: 52gProtein: 8g
© Kristy Bernardo
Cuisine: American / Category: Desserts
Mini Peppermint Cheesecake Bites

More delicious cheesecake recipes:

Apple Tarte Tatin

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Apple Tarte Tatin

Apple desserts are my least favorite.

Alan is the apple dessert lover. He's the one who will order the apple crumble anytime it's on the menu; I go for the creme brulees, panna cottas or flourless chocolate cakes. My eyes won't even stop on anything apple on the menu; I'm always surprised when Alan's apple dessert arrives and I didn't even know that was an option.

So when this was made last week it was mostly for him. I knew I'd have a taste or two (just to make sure it was blog-worthy) and the girls would likely enjoy some as well. No one was more surprised than me when I ate an entire piece, reached for a second, then had to have just one more...and then made an entire second apple tarte tatin the very next day!

What makes this apple tarte tatin so much better than other apple desserts are three things, the first being that because the crust is baked on the top, it's crumbly and flaky throughout, not just on the edges. Also, the apple-to-crust ratio is much smaller than something like an apple pie. And then you have the sweet caramel-like glaze that coats it all and brings the flavors and textures together perfectly. The sticky-sweetness that runs down the edges is my favorite - it's what keeps me reaching for that second and third piece.

There are other reasons I love this dessert so much, too. It disappears quickly and there aren't much in the way of leftovers, which can be nice sometimes. It also doesn't take much time or effort to throw together (especially if you're not much of a pastry maker and take the purchased pie dough route). It's also one of the most fun desserts I've made in awhile. Flipping it out of the pan and seeing the gorgeous arrangement of apples along with a dripping caramel sauce is really a pleasure.

If you've never tried making an apple tarte tatin, I highly suggest you give it a try; with apples in season right now it's the perfect time. No one needs to know if you don't share 🙂

Apple Tarte Tartin

Apple Tarte Tartin

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

This delightful recipe is very simple to make but looks very impressive!

Ingredients

  • 4-5 golden delicious apples
  • 6 T butter, melted (unsalted)
  • 6 T granulated sugar
  • pie dough, either your own favorite recipe or store-bought

Instructions

  1. Preheat your oven to 425F.
  2. Peel, core and slice apples into eighths.
  3. Using an oven-safe skillet (cast iron works great), melt the butter over med-high heat. Sprinkle sugar over butter and stir. Continue cooking sugar and butter until it just starts to turn a deeper color (sort of a pale amber).
  4. Remove pan from heat and place apples in pan in a circular pattern (be careful, the sugar mixture is extremely hot).
  5. Place back on heat and allow to cook for about 7-8 minutes longer, or until the bottoms of the apples are nicely browned. (At this point, if you have any extra apple slices you can fit them in now that some of the apples have cooked down). Flip apples and cook for another 7-8 minutes until the other sides are nicely browned.
  6. Remove pan from heat and quickly top the apples with pie dough. (If your skillet is smaller than the dough you can either cut it to fit or just allow the edges to come up and over the edge of the pan; I like to leave it a bit larger). Make a few slits in the top of dough to allow steam to escape.
  7. Place pan in oven and bake for 15 minutes or so, until the crust is golden brown. Remove pan from oven (don't forget that the handle will be hot!) and immediately flip onto a wired rack (put foil, parchment paper, etc. under it to catch the drips).
  8. Enjoy warm or at room temperature!
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 400Total Fat: 21gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 31mgSodium: 250mgCarbohydrates: 51gFiber: 4gSugar: 27gProtein: 2g

This data was provided and calculated by Nutritionix.

© Kristy Bernardo
Cuisine: French / Category: Desserts
Apple Tarte Tatin

Shredded Pork Tacos with Quick Pickled Onions

by 93 Comments

easy pork tacos

A good taco doesn't need more than three or four ingredients to knock your socks off. Start with tender, flavorful meat, add a few well-chosen toppings and maybe a cold beer and you're done. Cielo.

Earlier this week we talked about the pork on sale at Costco. {We also gave away $50 in Costco Cash...congrats Jessie C!} I may have mentioned that I bought a gorgeous pork roast for not much more than the cost of a burger in a diner. And so...I made pork tacos.

The first step was braising the meat. There aren't many steps to braising but you do need a good 3-4 hours to let the meat get fall-apart tender. Put a large dutch oven over a high heat, add some oil and, once it starts smoking, put in the meat, then leave it alone. You want it to get nice and browned - this is what adds flavor to the roast and will make your tacos very, very tasty.

Toss in some onions, garlic & a couple of seasonings, add some beer, chicken stock & chipotle peppers and put the whole thing in the oven. Let it do it's thing for 3 hours or so...and when you pull it out of the oven you'll have the most tender pork you've ever had. And it'll taste like you just landed in Mexico. And your house will smell like it, too!

I love cooking with PORK. It's the other white meat, after all {wasn't that the most clever marketing campaign ever?}. But seriously, it's good for you and so versatile. I love cooking a crown roast for the holidays - so gorgeous!

easy pork tacos

But it's not the holidays yet - thank goodness. {Man, they'll be here before we know it!} So for now, I leave you with these yummy pork tacos. Crown roast post coming in approximately 10 weeks 🙂

Check out our huge list of ideas for taco toppings - you can never have too many!

shredded pork tacos with avocado

Shredded Pork Tacos with Avocado, Quick Pickled Onions and Queso Fresco

Yield: 12 servings
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes

To pickle red onions: Mix together ½ cup cider vinegar, 1 T sugar and 1 t kosher salt. Pour over a thinly sliced red onion and soak at room temperature for at least one hour. Recipe adapted from Michael Symon.

Ingredients

  • 4 lb. pork roast
  • 3 T olive oil
  • kosher salt & freshly ground black pepper
  • 1 onion sliced
  • 3 garlic cloves, whole
  • 1 t ground cumin
  • ½ t ground coriander
  • 2 whole chipotle peppers in adobo
  • 1 bottle light mexican beer
  • 4-6 cups chicken stock
  • corn tortillas
  • pickled red onions
  • cilantro
  • queso fresco, crumbled
  • avocado slices
  • lime wedges

Instructions

  1. Preheat oven to 300F.
  2. Season the pork generously on all sides with salt and pepper.
  3. In a large dutch oven over high heat, heat oil until smoking and sear the pork on all sides. Remove from pan, reduce heat to medium and add the onions, garlic, coriander, cumin and a pinch of salt and cook until the onions have softened, about 3 minutes.
  4. Deglaze the pan by pouring in the beer, add the chipotle peppers, place the butt back into the dutch oven, and then bring it to boil.
  5. Add the chicken stock to pan to come ½ - ¾ the way up the pork.
  6. Bring the stock to a boil, then cover with lid and place into hot oven.
  7. Braise the pork for about 3 ½ hours, or until fork tender.
  8. Using two forks, shred the meat.
  9. Warm the tortillas and arrange accompaniments in bowls. Build tacos as desired. Serve with lime wedges.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 731Total Fat: 47gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 158mgSodium: 914mgCarbohydrates: 23gFiber: 2gSugar: 9gProtein: 50g

This data was provided and calculated by Nutritionix.

© Kristy Bernardo
Cuisine: Mexican / Category: Main Dish
Shredded Pork Tacos with Quick Pickled Onions

Spicy Passion Fruit Martini

by 97 Comments

Sweet but with a spicy finish, the Passion Fruit Martini will become your new favorite!

This Spicy Passion Fruit Martini recipe came about because of my obsession with a drink I had in Portland last month.

I've been raving about it since I got back from my trip. Determined to find the recipe or recreate it myself, I decided to search the internet first.

I couldn't believe it, but I found the recipe posted at Portland Monthly - how's that for luck?! It's called the Sacsayhuamán and they actually link to the actual passion fruit puree they use.

a spicy passion fruit martini with a white background

I love serving these at a party with Mexican food! For appetizers, I almost always serve them with Mexican Nachos, Choriqueso or Stuffed Jalapeños. Any Mexican fare will work though!

We prefer this cocktail in a martini glass but it's also delicious poured into a tumbler over ice. You can serve it with lime wedges, a sprig of mint or another herb, or even a slice of fresh passion fruit if you've got some in your kitchen.

Make a passion fruit puree

It's simple to make your own passion fruit puree. Cut passion fruit in half. Hold it over the blender to catch any juice, then scoop out the pulp and puree.

Since we don't always have access to fresh passion fruit, I needed a way to purchase it so I could make Passion Fruit Martinis anytime.

I was thrilled that I could replicate their cocktail exactly...but then I saw the price of the puree. $25 for 30 oz.!! I thought about buying it anyway since there were recipes swirling in my head (and not just for a Passion Fruit Martini), but it's an additional $30 to ship it. UGH.

So I did what I always do - I checked Amazon to see if they had it any cheaper. Sadly, they didn't...but what they did have are their reviews (which I always read). And one reviewer had this to say:

You can buy passion fruit concentrate for your Passion Fruit Martini at most grocery stores. If you can't find it there, try a Mexican grocer; it is called MARACUJA. It only costs $3.00 at my local store!

Although I was doubtful, I really had nothing to lose (except enjoying my favorite Passion Fruit Martini at home whenever I'm in the mood) so I went in search of some MARACUJA.

a spicy passion fruit martini with a white background

I could have bought it on Amazon but I was pretty sure our international market would have something pretty close (I'm always looking for an excuse to make the drive there so it was a win-win even if I left empty-handed). Have it they did - a product by dafruta that looked darn close to what I needed.

We had some friends over for an impromptu barbecue who were the perfect guinea pigs friends to taste test out the first Passion Fruit Martini made! The first batch didn't go so well as I'd assumed the passion fruit juice would be sweet and tried to follow the recipe I'd found exactly as written.

The change in ingredient definitely had a significant impact on the flavor so I played around with it until it was just right. And it was, and is, just right.

It's a bit sweet with a lingering spice that encourages another sip, and another sip, and another sip... I sipped so often that I had four!! Granted, that was over the entire length of the barbecue, but let's just say that I was feeling no pain, haha.

Related Recipes

Looking for more cocktail recipes? Try these:

a spicy passion fruit martini with a white background

Spicy Passion Fruit Martini

Yield: 1 serving
Prep Time: 2 minutes
Total Time: 2 minutes

You can easily make a pitcher of these, just increase the amounts according to your pitcher size. Everyone will love this one!

Ingredients

  • 2 oz. habanero infused vodka (use regular vodka if you don't want it spicy)
  • 2 oz. passion fruit concentrate or puree
  • 2 oz. simple syrup

Instructions

  1. Place all ingredients into a shaker filled with ice. Shake until icy cold then strain into a martini glass. Sugared rim optional.

Notes

To infuse vodka with habaneros, place 3-4 cups of your favorite vodka into a jar with 4 habanero peppers; cover. Leave for about a week in a cool dry place, then remove peppers when vodka has reached desired level of spice. (If vodka gets too spicy, you can add some regular vodka to tone it down).

Nutrition Information:
Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 275Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 22mgCarbohydrates: 44gNet Carbohydrates: 37gFiber: 7gSugar: 35gProtein: 2g

This data was provided and calculated by Nutritionix.

© Kristy Bernardo
Cuisine: Mexican / Category: Drinks
Spicy Passion Fruit Martini

Chicken, Potato & Summer Vegetable Pot Pie

by 56 Comments

individual pot pies

"I think I'm ready to go back to school."

My oldest daughter, who loves sleep and not having a schedule even more than, well...me, said those words to me yesterday. It's hard to believe, but is there such a thing as too much summer?  Even I'm almost ready to get back into the school groove. Even though we've had a great summer - took a couple of fun family trips, slept in most days and did our best not to commit to much of anything - the cool days of fall, heavy sweaters and slow braises is starting to sound kinda nice.

chicken pot pies

Which means that it's time to roast a turkey!

I'm not merely getting a jump on Thanksgiving (although that will be here before we know it - there's already Halloween costumes in stores!). Every August I roast a turkey (or, as I'm doing this year, a few chickens) in an effort to make September meals easier and the back-to-school transition a cinch. I freeze the meat into portions that are just enough to make sandwiches for a weeks worth of school lunches. Sunday night I take a bag out of the freezer and it's thawed by Monday morning. Sandwiches are ready to be made for the week which means I'm one step ahead of the game.

chicken pot pies


The leftover chicken or turkey meat is also great to make simple dinners that are easy and quick. Both the girls are already starting sports practice, which means that four nights a week I'll be running them here and there, leaving me without much time to make a healthy dinner. Fortunately, I have a few other tricks up my sleeve to help simplify things:

  • While Farmers Markets are still around, I stock up on fresh fruits and vegetables and freeze them. They last a few months and I pull them out first thing in the morning when I know I'll have a busy day. {Be sure to chop them up ahead of time and freeze in dinner-size portions.}
  • I plan my weekly dinner menu in advance. You know you've been there: on your way home after a day of running everywhere, and suddenly it occurs to you that you have no idea what to make for dinner. Instead of caving and heading for the drive-thru, I like to have a plan in place. I can't tell you how much time this has saved me. Having an answer to the questions "What's for dinner?" brings a satisfaction that only a parent could know!
  • You know those recipes that taste even better the next day? I plan for leftovers which makes our lives that much easier. {This is especially nice if you've got older kids who might be on different dinner schedules.}
  • If you're making one lasagna, why not make two? Freezing dinners is one of my favorite things to do in the fall and winter. It's a great way to plan for those nights when I don't have a plan.
  • Use convenience foods when appropriate. Not all convenience foods are created equal. Find some high-quality foods that your family enjoys and don't taste as if you've compromised. You've heard me rave about using Simply Potatoes products in many of the dishes I make, but I really can't stress enough how much I love this product! It's saved me many times when I was stuck with what to make for dinner. There's just no way I'm going to peel, boil, mash and dice on a busy weeknight.
easy pot pies

The recipe I'm sharing with you today uses all of the tips above! I put the exact amounts of turkey and vegetables I'll need into one freezer bag and label it "Pot Pie ingredients". I can keep puff pastry in the freezer, too, and since I always have a bag of Simply Potatoes on hand, this recipe can come together with a snap!

What tips do you have for making weeknight meals easier? I'd love to hear them!

pot pies
Chicken Pot Pie Recipe

Chicken, Potato & Summer Vegetable Pot Pie

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 30 minutes

Use up those summer vegetables and transition to fall with this delicious summer pot pie!

Ingredients

  • 1 T butter
  • 1 small zucchini, diced
  • 1 small yellow summer squash, diced
  • 2 carrots diced
  • 2 ears of corn kernels removed
  • 1 cup diced, cooked chicken
  • ¼ cup flour
  • 1 cup low-sodium chicken stock or broth
  • 1 cup whole milk
  • 1 package Simply Potatoes Diced Potatoes with Onions
  • ¼ cup fresh parsley, chopped
  • 1 teaspoon kosher salt
  • freshly ground black pepper
  • 1 sheet frozen puff pastry, thawed
  • 1 egg yolk beaten with 2 T cold water

Instructions

  1. Preheat oven to 425F.
  2. Melt butter over medium-high heat. Add zucchini, squash, carrots and corn and saute for 5 minutes, stirring occasionally.
  3. Add flour and cook for one minute. Add chicken stock and milk. Allow to come to a boil and stir occasionally until mixture thickened, about 5-7 minutes.
  4. Stir in chicken and potatoes and cook until mixture is heated thoroughly. Put mixture in baking dish (can use a 13x9, 2 quart round or individual serving dishes).
  5. Unfold dough onto lightly floured work surface. Press dish(es) into puff pastry to score, then use a sharp knife to cut out pastry (pastry will the be the exact size and shape of dish). Prick a few holes in pastry with a fork, then place on top of filling in dish (pastry should fit just over the top, no need to press into sides).
  6. Brush pastry lightly with egg wash. Bake for 15 minutes or until pastry is golden brown.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 386Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 93mgSodium: 658mgCarbohydrates: 46gFiber: 5gSugar: 11gProtein: 19g

This data was provided and calculated by Nutritionix.

© Kristy Bernardo
Cuisine: American / Category: Main Dish
Chicken, Potato & Summer Vegetable Pot Pie

Homemade Raspberry Lemonade (Sweet, Tart & Refreshing)

by 36 Comments

There's nothing more refreshing on a hot day than a cold glass of homemade raspberry lemonade! With its perfect balance of sweet and tart, this flavorful drink is bursting with fresh raspberry flavor.

It's the perfect drink for summer barbecues, picnics, or just sipping it on the porch. Raspberry lemonade is the kind of easy recipe that instantly feels like a treat, and the best part is you only need a few simple ingredients to make it from scratch!

a glass of raspberry lemonade with thin lemon slices, fresh raspberries, and a sprig of fresh mint on white coasters with a few pieces of each fruit on the table

Why You'll Love It

  • It's fresh and fruity. Real raspberries give this lemonade its berry-packed flavor and gorgeous color.
  • It's perfectly balanced. It's sweet, tart, and super refreshing without being overpowering.
  • It's easy to make. Just a handful of ingredients and a quick simmer is all it takes!
  • It's great for any occasion. Serve it at cookouts, baby or bridal showers, or just keep a pitcher in the fridge to enjoy it anytime.
  • It's customizable. Make it sparkling with a little ginger ale, add vodka and turn it into a cocktail, or swap in frozen raspberries when fresh ones aren't in season. You can also add more or less of the raspberry syrup so it's as perfectly sweet as you like it.

Ingredients You'll Need

  • 1 cup fresh raspberries: You can also use frozen raspberries; just thaw them first.
  • 1 cup freshly squeezed lemon juice: From about 5-6 lemons. Bottled works in a pinch (although not really recommended), but fresh is best.
  • ¾ to 1 cup granulated sugar: Adjust this to your taste depending on how sweet you like it.
  • 4 cups cold water: Start with 4, then add more to taste.
  • Ice: For serving (but don't add this too early or it can water it down).
  • Lemon slices and extra raspberries: Optional, for garnish.
a pint of fresh raspberries on a wood table

How to Make Raspberry Lemonade

  1. Make a raspberry puree: In a small saucepan, combine the raspberries, ¼ cup sugar, and ½ cup water. Simmer for about 5 minutes or so until the raspberries break down. Strain through a fine mesh sieve and discard seeds.
  2. Juice the lemons: Roll the lemons on the counter to help release the juice, then cut them in half and juice them until you have 1 cup. Strain them to remove seeds and extra pulp (if desired).
  3. Sweeten: In a large pitcher, whisk together the lemon juice and sugar until the sugar is mostly dissolved.
  4. Combine and adjust: Stir in the raspberry puree and the remaining 4 cups of cold water. Taste and adjust (add more sugar for a sweeter lemonade or more lemon juice for extra tartness).
  5. Chill and serve: Refrigerate the raspberry lemonade until it's cold. Serve it over ice with fresh raspberries and lemon slices (if desired).
a mason jar filled with raspberry lemonade with a decorative top for kids

Tips for the Best Flavor

  • Use fresh lemons: It might be tempting to save yourself the task of juicing lemons, but bottled lemon juice just doesn't compare. Freshly squeezed juice gives your lemonade a bright, clean flavor.
  • Choose ripe raspberries: Look for berries that are deep red and slightly soft. They'll be the sweetest and the most flavorful.
  • Strain the raspberries really well: Straining the raspberry puree and lemon juice removes seeds and excess pulp, giving your lemonade a much smoother texture.
  • Dissolve the sugar completely: Whisk the sugar with the lemon juice before adding water to help it dissolve fully. You don't want a pool of sugar at the bottom of your pitcher!
  • Adjust to taste: This lemonade is very forgiving. If you want it sweeter, just add more sugar. If you prefer it tart, add an extra squeeze of lemon. If you're serving it at a party, leave lemon wedges and a small bowl of sugar next to the pitcher so guests can adjust their own.
  • Chill it thoroughly: Let it chill in the fridge for at least 1-2 hours before serving. Cold lemonade always tastes better!
  • Serve it over ice: Add ice just before serving to keep the flavor concentrated. It can get watered down if it sits too long after the ice is added.

Variations

  • Sparkling Raspberry Lemonade: Swap some or all of the water for sparkling water, club soda, or ginger ale for a fizzy twist. Add it just before serving to keep the bubbles fresh.
  • Add herbs: Add a handful of fresh mint, basil, or rosemary to the lemonade while it chills. Strain it before serving.
  • Honey-Sweetened: Replace some of the granulated sugar with honey for a more natural sweetness and slightly floral flavor. Warm the honey with a bit of water to dissolve it before mixing.
  • Frozen Raspberry Lemonade: Blend the finished lemonade with ice for a refreshing frozen treat. It's great for hot summer days!
  • Raspberry Limeade: Swap some or all of the lemon juice with lime juice.
  • Adult Version: Add a splash of vodka, gin, or rum to make it a party-ready cocktail.
  • Mixed Berry Lemonade: Add strawberries, blueberries, or blackberries along with the raspberries. Or just add these as a garnish when serving - it's gorgeous (and tasty)!
a closeup of a glass of raspberry lemonade with thin lemon slices, fresh raspberries, and a sprig of fresh mint

Storage & Make-Ahead Tips

Make Ahead

Raspberry lemonade is perfect for prepping in advance. You can make the entire batch up to 2 days ahead of time and store it in the fridge. In fact, it often tastes even better after the flavors have had time to meld. If you're serving it for a party, keep it chilled in a pitcher and add ice and garnishes (like lemon slices, fresh raspberries or mint) just before serving.

Storage

Store any leftover lemonade in an airtight container or pitcher in the refrigerator for up to 4-5 days. If it separates slightly, just give it a good stir before pouring.

Freezing Tips

You can freeze raspberry lemonade in ice cube trays and use the cubes in future drinks to avoid watering it down. Or freeze the whole batch in a freezer-safe container (just thaw in the fridge overnight before serving).

a mason jar filled with raspberry lemonade for kids next to a full pitcher

Frequently Asked Questions

Can I use frozen raspberries instead of fresh?

Frozen raspberries work just as well. Just make sure to thaw them first and strain out the seeds after blending.

Do I really need to strain the raspberry puree?

Straining removes the seeds and makes the lemonade smoother, but it's totally optional. Some people enjoy the texture and fiber from the unstrained berries (we much prefer it strained).

Can I use bottled lemon juice?

Technically, yes, you can. But fresh lemon juice is so much better! If you must use bottled, just be sure it's 100% lemon juice with no added sweeteners or preservatives.

How can I make it less sweet or more tart?

Adjust the sweetness by reducing the sugar or adding more lemon juice. You can also use honey, agave, or a sugar substitute like stevia or monk fruit.

Is this recipe suitable for kids?

Raspberry lemonade is definitely kid-friendly! If you're cutting back on sugar, you can use a natural sweetener or dilute it with extra water.

Can I turn this into a cocktail?

Add a splash of vodka, rum, or sparkling wine for an easy adult version. It's a great base for summer cocktails!

For more refreshing drinks like this raspberry lemonade, be sure to check out some of my other warm-weather favorites! My sweet iced tea for summer is a simple classic that's perfect for relaxing summer afternoons, and for something fruity and healthy, this spinach banana pineapple smoothie is extra refreshing. For something with a kick, try the grapefruit and mezcal drink for a smoky twist, or shake up a margarita with mango for something boozy and tropical. And don't miss my favorite! Festive margaritas with pomegranate are perfect for parties and you can make them by the pitcher!

a closeup of a glass of raspberry lemonade with thin lemon slices, fresh raspberries, and a sprig of fresh mint

Raspberry Lemonade

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 5 minutes
Additional Time: 4 hours
Total Time: 4 hours 15 minutes

This easy raspberry lemonade is flavorful and refreshing! Add a bit of booze for an adult version.

Ingredients

  • 1 cup fresh raspberries (or frozen, thawed)
  • 1 cup fresh-squeezed lemon juice (about 4–6 lemons)
  • ¾ cup granulated sugar (adjust to taste)
  • 4 cups cold water
  • Ice, for serving
  • Optional: fresh mint or lemon slices for garnish

Instructions

  1. In a small saucepan, combine raspberries, ¼ cup sugar, and ½ cup water. Simmer 5–6 minutes until raspberries break down. Strain through a fine mesh sieve and discard seeds.
  2. In a large pitcher, stir together raspberry syrup, lemon juice, remaining sugar, and cold water. Stir until sugar is dissolved.
  3. Taste and adjust sweetness or acidity as needed.
  4. Chill until ready to serve. Serve over ice with fresh raspberries or mint for garnish.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 181Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 12mgCarbohydrates: 47gFiber: 3gSugar: 41gProtein: 1g

This data was provided and calculated by Nutritionix.

© Kristy Bernardo
Cuisine: American / Category: Drinks
Homemade Raspberry Lemonade (Sweet, Tart & Refreshing)

steak salad with cilantro-jalapeno pesto

by 50 Comments

steak salad with cilantro-jalapeno pesto

Have your steak and eat it, too.

We're steak lovers around these parts (and by these parts, I mean me & the hubs). But you know what they say about red meat - that's it's not very good for you & shouldn't be consumed often. My compromise is to make a big steak salad like the one you see above, where the steak is definitely present but we're still getting lots of vibrant colored veggies along with it. This way, you can have your steak and not stress about eating it!

cilantro jalapeno pesto

The pesto really is the star of the show, however. This is my {current} favorite pesto recipe. I love making any type of pesto, really, since they only take a minute and go with just about anything you can think of. This version isn't spicy at all; removing the seeds from the peppers also removes the heat and leaves just the jalapeno flavor behind. Here are a few ideas for other ways to use it:

  • As a sauce for fish or chicken
  • On crostini with ricotta cheese
  • In a mexican version of lasagna
  • Toss with spaghetti and top with crumbled queso fresco
  • Mix it into meatloaf
  • Have it with eggs for breakfast
  • Add it to a grilled cheese
  • Toss with potatoes after roasting
  • Slather onto corn on the cob

And I obviously like using it as a salad dressing, too. The hubs mixes a bit of ranch in his {shudder} but I like it straight up. As salad dressings go, it's not a strong flavor, and I like that it doesn't overpower the flavor of the actual salad ingredients. Keep this in mind the first time you try it in case you prefer a stronger flavored dressing, too.

steak salad

steak salad

Steak Salad with Cilantro-Jalapeño Pesto

Yield: 4
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

This Steak Salad & Cilantro Jalapeno Pesto is not only a fantastic use for leftover steak but it's delicious enough that you'll be cooking a steak just so...

Ingredients

For the Pesto

  • 3 garlic cloves
  • 1 bunch cilantro, about 4-5 cups, more or less to taste; use the stems, too!
  • 5 jalapeños, roasted
  • 1 cup pine nuts
  • juice of 1 lime
  • ½ cup parmesan cheese
  • ½ - 1 cup extra virgin olive oil
  • kosher salt and freshly ground black pepper, to taste

For the Salad

  • 1lb ribeye steak, grilled to your liking and diced
  • 2 ears of corn, kernels removed
  • 1 avocado, diced
  • 1 pint small cherry tomatoes, halved if large
  • 1 head green leaf lettuce, cut into small pieces

Instructions

Make the pesto:

  1. Place all ingredients in a high-powered blender (I adore my Vitamix) and blend until very smooth. Use immediately or refrigerate until ready to serve (the flavors will develop if you allow it time to sit awhile). NOTE: Pesto can be frozen! Double the recipe so you'll have some for another dinner - it goes really well with EVERYTHING - even on baked potatoes!)

Grill the Steak

  1. Season ribeye with salt and pepper on both sides.
  2. Grill the ribeye at a medium-high heat for 5-6 minutes on each side.

Assemble the salad:

  1. Cut the steak.
  2. Place salad ingredients in a large bowl. If no leftovers are anticipated, toss the pesto with the salad and serve. Alternatively, divide salad between bowls and add pesto as needed.

Notes

To roast jalapeños pop under the broiler until they're blackened in spots; no need to peel after, just slice off the stem once roasted and you're good to go.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 983Total Fat: 84gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 59gCholesterol: 99mgSodium: 404mgCarbohydrates: 27gFiber: 8gSugar: 7gProtein: 41g

This data was provided and calculated by Nutritionix.

© Kristy Bernardo
Cuisine: American / Category: Salads
steak salad with cilantro-jalapeno pesto

The Best Peach Hand Pies – Simple Summer Dessert

by 41 Comments

Golden, flaky, and bursting with juicy summer peaches, these peach hand pies are everything you love about peach pie, but in a perfectly portable size. They're easy to make, bake up in under 20 minutes, and are just as delicious warm from the oven as they are the next day.

Fresh summer peaches are the star here, lightly sweetened and wrapped in a buttery pie crust. You can make them with store-bought crust for convenience or homemade for an extra-special touch. And while they're wonderful without it, a hint of bourbon in the filling takes them to the next level!

a closeup of peach hand pies just out of the oven, on a parchment lined sheet pan

These peach hand pies, along with a slice of creamy chocolate icebox cake, feel like the official kickoff to summer in my kitchen. They pair well with just about any summer main dish, but our favorite is to kick things off with a big dish of smoked mac and cheese.

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Ingredients

  • 3 ripe summer peaches, peeled and diced small: Fresh, in-season peaches give the best flavor and natural sweetness. If peaches aren't in season, you can substitute frozen (thawed and drained) or canned peaches (drained and patted dry).
  • 3 tablespoons bourbon (optional): This adds a warm, rich depth to the peach filling. You can omit it for a kid-friendly version or swap with a tiny bit of vanilla extract, almond extract, or honey.
  • 3 tablespoons all-purpose flour: This thickens the peach juices so the filling doesn't seep out. For gluten-free hand pies, use a 1:1 gluten-free flour blend or cornstarch.
  • 3 tablespoons granulated sugar: This sweetens the peaches just enough without overpowering them. Adjust this amount up or down depending on how ripe your peaches are.
  • ¼ teaspoon kosher salt: A little salt balances the sweetness and brings out the fruit flavor. Use fine sea salt if preferred.
  • 2 packages refrigerated rolled pie crusts (or homemade, chilled): Pre-made pie crust makes this recipe quick and easy. For extra flaky results, use homemade pie dough or puff pastry.
  • 1 egg yolk, whisked with 2 tablespoons water (for egg wash): This gives the crust a golden, glossy finish.
  • ¼ cup coarse sugar (or more, for sprinkling on top): Adds sparkle and crunch to the crust. Turbinado sugar works beautifully here.
two peach hand pies just out of the oven, on a parchment lined sheet pan

Oven and Air Fryer Instructions

Oven

  1. Prep the oven & baking sheet: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat (for easy cleanup).
  2. Make the peach filling: In a medium mixing bowl, combine the diced peaches, bourbon (if using), flour, sugar, and salt. Stir gently until the peaches are evenly coated and the mixture looks slightly thickened. Set aside while you prepare the dough.
  3. Cut the dough: Unroll one package of refrigerated pie crust onto a lightly floured surface. Use a round biscuit cutter (about 4 inches) for larger hand pies, or a 3-inch cutter for smaller ones. Gather the dough scraps, re-roll, and continue cutting until all the dough is used.
  4. Fill the hand pies: Place half of the dough rounds on the prepared baking sheet. Spoon about 1 to 2 tablespoons of the peach filling into the center of each round, leaving a border around the edges. Avoid adding too much liquid from the filling to prevent soggy crusts.
  5. Seal the pies: Lightly brush the edges with water. Top each with another dough round. Press the edges together with your fingers, then crimp with the tines of a fork to seal completely.
  6. Add egg wash & sugar: Brush the tops of each pie with the egg wash, then sprinkle generously with the coarse sugar.
  7. Bake until golden: Bake for 12-15 minutes, or until the crust is golden brown and flaky.
  8. Cool slightly & serve: Let the hand pies cool for at least 5 minutes before serving - they'll be hot inside! Enjoy warm or at room temperature.

Air Fryer

  1. Temperature: Preheat the air fryer to 350°F (175°C).
  2. Assembly: Follow the same steps for filling and sealing the hand pies. Place them in a single layer in the air fryer basket, leaving space between each pie.
  3. Cooking Time: Air fry for 8-10 minutes, or until golden brown. You may need to work in batches.
  4. Tip: For extra browning, lightly spritz the tops with cooking spray before air frying.

Substitutions

  • Peaches: Fresh peaches are ideal, but frozen peaches (thawed and drained) or canned peaches (drained and patted dry) work well too.
  • Bourbon: Omit it completely for an alcohol-free version, or swap it with rum or brandy.
  • Flour: Cornstarch or tapioca starch can be used to thicken the peach filling instead of all-purpose flour.
  • Sugar: Use brown sugar for a deeper, caramel-like flavor, or swap it with honey or maple syrup for a natural sweetener (reduce the amount slightly to prevent excess moisture).
  • Pie Crust: Store-bought refrigerated crust is quick and easy, but homemade pie dough or puff pastry will also work.
  • Egg Wash: For an egg-free option, brush with milk or cream instead to help the sugar stick and help the peach hand pies to brown.
  • Spices/Flavorings: Add a pinch of cinnamon, nutmeg, or cardamom to the filling. Fresh herbs like thyme or basil also pair well with peaches.
a stack of three peach hand pies on a pink and white decorative napkin

Variations

  • Peach & Berry Hand Pies: Add a handful of blueberries, raspberries, or blackberries to the peach filling.
  • Spiced Peach Hand Pies: Mix ½ teaspoon ground cinnamon, ¼ teaspoon nutmeg, and a pinch of ginger into the filling.
  • Cream Cheese Peach Hand Pies: Spread a thin layer of sweetened cream cheese on the crust before adding the peach filling.
  • Glazed Hand Pies: After baking, drizzle with a simple powdered sugar glaze (powdered sugar + milk) instead of sprinkling with sugar before baking.
  • Peach Almond Hand Pies: Stir in ¼ teaspoon almond extract with the filling or sprinkle sliced almonds over the egg wash before baking.
  • Mini Peach Turnovers: Cut the crust into squares, fill, and fold into triangles for a puffier turnover-style hand pie.
  • Peach & Basil Hand Pies: Add a few finely chopped fresh basil leaves to the filling for a fresh flavor that pairs beautifully with peaches.

Equipment Needed

  • Baking Sheet: For arranging and baking your peach hand pies.
  • Parchment Paper or Silicone Baking Mat: Prevents sticking and makes cleanup easier.
  • Mixing Bowl: To combine the peach filling ingredients.
  • Measuring Cups and Spoons: For accurate ingredient measurements.
  • Circle Cutter or Biscuit Cutter: To cut even rounds of dough (or a knife for square/half-moon shapes).
  • Fork: For sealing the edges of the pies.
  • Pastry Brush: To apply the egg wash.
  • Small Spoon: For spooning the filling onto the dough.
  • Cooling Rack: Helps the pies cool without getting soggy on the bottom.
peach hand pies just out of the oven, on a parchment lined sheet pan

Storage & Reheating

Room Temperature:
Peach hand pies can be stored in an airtight container at room temperature for up to 2 days. Keep them in a single layer or separate layers with parchment paper to prevent them from sticking.

Refrigerator:
For longer storage, place the cooled pies in an airtight container in the fridge for up to 4 days.

Freezer:
Wrap each cooled hand pie individually in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating:

  • Oven: Preheat to 350°F and warm the pies for 8-10 minutes until heated through and crisp again.
  • Air Fryer: Heat at 320°F for 3-4 minutes until they're hot.
  • Microwave: Not recommended, as it can make the crust soggy, but can be used for a quick warm-up (about 20-30 seconds).

Frequently Asked Questions

Can I use frozen peaches instead of fresh?

Yes, but make sure to thaw them completely, drain the excess liquid, and pat them dry to make sure you don't get a soggy filling.

Do I have to peel the peaches?

It's up to you. Peeling the peaches gives a smoother filling, but I usually skip it since the peel is hardly noticeable.

Can I make peach hand pies ahead of time?

You can assemble the hand pies, place them on a baking sheet, and refrigerate them for up to 24 hours before baking. Or freeze unbaked pies for up to 2 months, then bake them from frozen, adding 3-4 minutes to the bake time.

What's the best way to seal the edges?

Wet the edges of the pie dough with water or egg wash, then press with the tines of a fork. This helps prevent the filling from leaking out.

Can I make these without bourbon?

Feel free to omit the bourbon entirely - they're just as delicious without it.

Can I make them with puff pastry instead of pie crust?

You can! Just follow the same instructions, but reduce the bake time to about 10-12 minutes since puff pastry browns faster.

Looking for more peach recipes? Try these:

Pairings

These are my favorite dishes to serve with peach hand pies:

a closeup of peach hand pies just out of the oven, on a parchment lined sheet pan

Peach Hand Pies

Yield: 12 hand pies
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Store-bought pie crust makes quick work of these easy peach hand pies.

Ingredients

  • 3 summer peaches, peeled and diced
  • 3 tablespoons bourbon
  • 3 tablespoons flour
  • 3 tablespoons sugar
  • ¼ teaspoon salt
  • 2 packages refrigerated, rolled pie crust
  • egg wash (1 egg yolk plus 2 tablespoons water)
  • ¼ c coarse sugar for sprinkling, such as turbinado

Instructions

    Oven

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat (for easy cleanup).
  2. In a medium mixing bowl, combine the diced peaches, bourbon (if using), flour, sugar, and salt. Stir gently until the peaches are evenly coated and the mixture looks slightly thickened. Set aside while you prepare the dough.
  3. Unroll one package of refrigerated pie crust onto a lightly floured surface. Use a round biscuit cutter (about 4 inches) for larger hand pies, or a 3-inch cutter for smaller ones. Gather the dough scraps, re-roll, and continue cutting until all the dough is used.
  4. Place half of the dough rounds on the prepared baking sheet. Spoon about 1 to 2 tablespoons of the peach filling into the center of each round, leaving a border around the edges. Avoid adding too much liquid from the filling to prevent soggy crusts.
  5. Lightly brush the edges with water. Top each with another dough round. Press the edges together with your fingers, then crimp with the tines of a fork to seal completely.
  6. Brush the tops of each pie with the egg wash, then sprinkle generously with the coarse sugar.
  7. Bake until golden: Bake for 12–15 minutes, or until the crust is golden brown and flaky.
  8. Let the hand pies cool for at least 5 minutes before serving - they’ll be hot inside! Enjoy warm or at room temperature.

Air Fryer

  1. Preheat the air fryer to 350°F (175°C).
  2. Follow the same steps for filling and sealing the hand pies. Place them in a single layer in the air fryer basket, leaving space between each pie.
  3. Air fry for 8–10 minutes, or until golden brown. You may need to work in batches.
  4. Tip: For extra browning, lightly spritz the tops with cooking spray before air frying.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 125Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 16mgSodium: 110mgCarbohydrates: 21gFiber: 1gSugar: 12gProtein: 2g

This data was provided and calculated by Nutritionix.

© Kristy Bernardo
Cuisine: American / Category: Desserts
The Best Peach Hand Pies – Simple Summer Dessert

Panna Cotta with Summer Peaches & Grand Marnier

by 40 Comments

Panna Cotta with summer peaches and Grand Marnier is one of the easiest yet most sophisticated desserts. It tastes amazing and is one of our most popular recipes!

This panna cotta recipe represents all the reasons that I fell in love with cooking. When I first decided that it was a necessity for our family that I at least try to learn to prepare something other than boxed macaroni & cheese, it was recipes like this one that made me realize that cooking really is not difficult. That there are certain recipes that will make you look as if you're a rock star in the kitchen, even though they're so easy that a child could pull them off. It's the secret that chefs keep from those who have never attempted to cook.

Panna Cotta With Summer Peaches & Grand Marnier

This panna cotta with summer peaches is one of those recipes. I decided to use completely different dishes for this batch so that I could show how simple it is to tailor it to whatever occasion you've prepared it for. I like to unmold it for a dinner party or serve it in small dessert glasses if I have a crowd (place it on a tray and let guests pick them up as they're ready).

Sometimes I'll garnish just a few but let everyone choose their own toppings: berry or citrus-brandy sauce, dark chocolate sauce, assorted fresh berries, or diced peaches soaked in Grand Marnier as I've done here. The choices are vast and you can tailor it to any season. You could even put it in mason jars and bring it to a picnic!

Why You'll Love Panna Cotta With Summer Peaches & Grand Marnier

Creamy Indulgence: The combination of heavy cream, sugar, and vanilla creates a lusciously creamy texture that melts in your mouth, offering a luxurious experience.

Perfect Balance: The sweetness of the peaches and the slight tanginess of the Grand Marnier beautifully balance the richness of the cream, creating a harmonious and well-rounded dessert.

A Touch of Elegance: The addition of Grand Marnier elevates the dessert with its subtle citrus notes and hints of orange liqueur, adding sophistication and depth to the flavor profile.

Versatile Presentation: Garnishing with blueberries and mint not only adds a pop of color but also enhances the overall freshness and visual appeal of the dish, making it a stunning centerpiece for any summer gathering.

Easy to Make: Despite its elegant appearance, panna cotta is surprisingly easy to prepare, making it an ideal dessert for both casual weeknight dinners and special occasions alike.

How To Make Panna Cotta With Summer Peaches & Grand Marnier

Panna Cotta With Summer Peaches Ingredients Notes

  • Heavy Cream: Provides the rich and creamy base for the panna cotta, giving it its smooth and luxurious texture.
  • Sugar: Sweetens the dessert, balancing out the flavors and enhancing the overall sweetness of the dish.
  • Vanilla Bean (or Vanilla Extract): Infuses the panna cotta with fragrant vanilla flavor, adding depth and aroma to the creamy mixture.
  • Gelatin: Acts as a thickening agent, helping the panna cotta set into a firm yet delicate consistency when chilled.
  • Cold Water: Used to bloom the gelatin, ensuring it dissolves properly and evenly distributes throughout the cream mixture, aiding in the setting process.
  • Ripe Summer Peaches: Offer juicy sweetness and a burst of fruity flavor to the dessert, complementing the creamy panna cotta with their vibrant taste and texture.
  • Grand Marnier: Adds a subtle citrusy and orange liqueur flavor to the panna cotta with summer peaches, infusing it with a hint of sophistication and complexity.
  • Blueberries & Mint (for garnishing): Provides visual appeal and freshness to the dish, contrasting with the creamy texture of the panna cotta and adding a pop of color to the presentation.

Find the complete Panna Cotta with Summer Peaches and Grand Marnier ingredients list with measurements in the recipe card below.

How To Make Panna Cotta With Summer Peaches & Grand Marnier

  1. Make the panna cotta base: Heat the heavy cream, sugar and vanilla in a saucepan, stirring occasionally until sugar is dissolved.
  2. Bloom the gelatin: Sprinkle the gelatin over the cold water in a let stand at least 5 minutes.
  3. Mix it together: Stir gelatin into the warm cream mixture until it's completely dissolved.
  4. Pour and Set: Pour into dishes, cover lightly, and chill until very firm. About 5 hours, or overnight if you have time.
  5. Prep peaches: About an hour before serving, dice the peach and toss with the Grand Marnier, letting it soak until you're ready to serve.
  6. Finish & serve: Top each panna cotta with a small amount of peaches, serving the rest on the side to be added as desired. Garnish with blueberries and mint if desired.

Note about the peaches: They're best if you let them soak awhile but you can always add at the last minute if you're concerned that not everyone wants the booze.

Panna Cotta With Peaches & Grand Marnier

Variations, Substitutions & Cooking Tips

Fruit Substitutions: Experiment with different fruits such as strawberries, raspberries, or mangoes to customize the flavor of the panna cotta according to your preferences or seasonal availability.

Liqueur Alternatives: If Grand Marnier is not available, you can substitute it with other orange liqueurs or even other types of liqueurs such as Amaretto or Frangelico for a unique flavor twist.

Spice Infusions: Infuse the cream mixture with spices like cinnamon, cardamom, or ginger for added warmth and depth of flavor.

Nutty Toppings: Instead of blueberries and mint, consider toppings like toasted almonds, pistachios, or hazelnuts for a crunchy contrast.

Sweeteners: Substitute sugar with honey, maple syrup, or agave syrup for a different flavor profile or to accommodate dietary preferences.

Proper Gelatin Bloom: Ensure that the gelatin is properly bloomed by sprinkling it evenly over cold water and allowing it to sit for a few minutes until it becomes soft and spongy.

Gentle Heating: Heat the cream mixture gently over low to medium heat, stirring constantly, to prevent scorching and ensure the gelatin fully dissolves.

Strain the Mixture: After heating the cream mixture, strain it through a fine-mesh sieve to remove any lumps or bits of vanilla bean, resulting in a smoother texture.

Chill Thoroughly: Allow the panna cotta to chill in the refrigerator for at least 4 hours or overnight until fully set before serving for the best texture and flavor.

Prepare in Advance: Panna cotta with summer peaches can be made a day or two in advance, making it a convenient dessert option for entertaining. Just cover each serving dish with plastic wrap before refrigerating to prevent a skin from forming on top.

If you've never tried making panna cotta before, here is my plea that you do so right away. Nothing could be easier - or more delicious! You can thank me later!

Panna Cotta With Summer Peaches & Grand Marnier

Panna Cotta With Summer Peaches & Grand Marnier

Yield: 4 Servings
Prep Time: 10 minutes
Additional Time: 5 hours
Total Time: 5 hours 10 minutes

Panna Cotta with fresh summer peaches and Grand Marnier is one of the easiest yet most sophisticated desserts. It tastes amazing and is one of our most popular recipes!

Ingredients

  • 4 cups heavy cream
  • ½ cup sugar
  • 1 vanilla bean, split lengthwise & seeds scraped from pod (or 2 t of pure vanilla extract)
  • 2 packets plain powdered gelatin
  • 6 tablespoons cold water
  • 2 ripe summer peaches
  • ¼ cup Grand Marnier
  • Blueberries & mint for garnishing (optional)

Instructions

  1. Heat the heavy cream, sugar and vanilla in a saucepan, stirring occasionally until sugar is dissolved.
  2. Sprinkle the gelatin over the cold water in a let stand at least 5 minutes.
  3. Stir the gelatin into the warm cream mixture until it’s completely dissolved.
  4. Pour into dessert molds or dishes, cover lightly and chill until very firm. I usually do mine first thing in the morning and leave it all day or do it the night before (a few hours should be good, however).
  5. About an hour or so before serving, dice the peach and toss with the Grand Marnier, letting it soak until you’re ready to serve. Top each panna cotta with a small amount of peaches, serving the rest on the side to be added as desired. Garnish with blueberries and mint.

Notes

The number of servings is difficult to gauge because you can use any size dish for these. I chose 4 servings because that's a decent-sized serving for dessert, but you could easily turn it into 8 or 12.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 954Total Fat: 86gSaturated Fat: 55gTrans Fat: 3gUnsaturated Fat: 26gCholesterol: 269mgSodium: 72mgCarbohydrates: 40gFiber: 1gSugar: 40gProtein: 11g

This data was provided and calculated by Nutritionix.

© Kristy Bernardo
Cuisine: American / Category: Desserts
Panna Cotta with Summer Peaches & Grand Marnier

More delicious Panna Cotta recipes

Strawberry Lemon Scones

by 39 Comments

These Strawberry Lemon Scones are a wonderful treat for breakfast or brunch. They're tender and slightly crumbly, just how a good scone should be.

Scones are something I could eat every morning for the rest of my life BUT only when they're tender and soft. Far too many are dry and flavorless making them something I'd rather use as a door stop. But this strawberry lemon scone recipe? These turn out just the way I love them every time.

They're soft with a tender crumb, not too sweet, with a wonderful strawberry and lemon flavor. The glaze adds sweetness and the lemon flavor, too, so don't skip it as they won't be sweet enough without it (although a little jam and maybe some clotted cream on the top would fix that).

a vintage plate holds three strawberry lemon scones and a few fresh strawberries and lemon slices

These scones would be perfect for Easter or a Mother's Day brunch. They'd be delicious with a healthy cottage cheese egg bake or an overnight french toast. Just add some fresh fruit and a pitcher of mimosas and you'll have a fantastic brunch!

Ingredients

Less than 10 ingredients is all you need to make these fresh strawberry lemon scones. The best part is they're likely already ingredients you have on hand!

  • all-purpose flour
  • baking powder
  • salt
  • granulated sugar
  • cold, unsalted butter
  • fresh strawberries
  • heavy cream
  • freshly squeezed lemon juice + lemon zest
  • powdered sugar

Instructions

  1. One of the most important steps when making these strawberry lemon scones is to sift the dry ingredients. Then you just cut in the butter until it looks like coarse crumbs, then you fold in the fresh strawberries.
  2. Next you'll make a well in the center and pour in the heavy cream. Then fold everything together just to incorporate the ingredients. It's very important not to overwork the dough or your scones will be too dry and crumbly.
  3. There's no kneading necessary. All you need to do is press the dough out on a lightly floured surface, cut it into squares, then cut each square into two triangles.
  4. Now you pop them onto an ungreased sheet pan and bake them until they're lightly golden brown!
  5. Let the scones cool while you make the easy lemon glaze. Just whisk the powdered sugar and lemon juice until it's smooth, then add the butter and lemon zest. Microwave for 30 seconds, whisk again until it's nice and smooth, then drizzle it over your scones.
step 4: a batch of strawberry lemon scones on a sheet pan, ready for the oven
step 5: a batch of strawberry lemon scones cooling on a wire rack after being baked in the oven

Tips

  • This is important so we'll say it again: don't overwork the dough! The moment the ingredients are incorporated, stop mixing.
  • Make sure your butter is cold so the dough is crumbly before pressing it out.
  • Fresh blueberries make a great substitute for strawberries!
  • Use fresh lemon juice, not bottled. I really can't stress this enough. You need fresh lemon zest anyway, so be sure to use the real thing.
  • Don't over-bake the scones. As soon as they're lightly golden brown, pull them from the oven and let them cool.
a vintage plate holds three strawberry lemon scones and a few fresh strawberries and lemon slices

Storage and Make-Ahead Tips

  • Storing: Once the scones have cooled completely, transfer them to an airtight container. They'll stay fresh at room temperature for up to 2 days or in the refrigerator for up to 5 days. If you've already glazed them, layer parchment or wax paper between them to prevent them from sticking.
  • Reheating: Warm the scones in a 300°F oven for 5 minutes or. You can also microwave them for 10-15 seconds.
  • Freezing: You can freeze scones baked or unbaked:
    • Baked: Wrap each scone tightly in plastic wrap, then place them in a freezer bag. They can be frozen for up to 3 months. Thaw them at room temperature or reheat them directly from frozen.
    • Unbaked: Arrange the shaped dough on a baking sheet, freeze them until they're solid, then transfer them to a freezer bag. Bake them straight from frozen, but add a few minutes to the baking time.
  • Make-Ahead: If you want fresh strawberry lemon scones in the morning, prepare and cut the dough the night before, then cover and refrigerate overnight. In the morning, brush with the cream and bake them as directed in the recipe.
a vintage plate holds three strawberry lemon scones and a few fresh strawberries and lemon slices

Strawberry Lemon Scones

Yield: 8 scones
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 20 minutes

Tender and slightly crumbly, these strawberry lemon scones are sure to become a family favorite!

Ingredients

Dough

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2 tablespoons granulated sugar
  • 5 tablespoons unsalted butter, cold, cut in chunks
  • 1 ½ cups chopped, fresh strawberries
  • 1 cup heavy cream, plus more for brushing the scones

Lemon Glaze

  • ¼ cup freshly squeezed lemon juice
  • 1 cup powdered sugar
  • 1 tablespoon unsalted butter
  • 1 lemon, zest finely grated

Instructions

  1. Preheat the oven to 400°F.
  2. Sift together the the flour, baking powder, salt, and sugar into a large mixing bowl. Using 2 forks or a pastry blender, cut in the butter until it looks like coarse crumbs, then fold in the strawberries.
  3. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
  4. Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 ¼ inches. Cut the rectangle in ½ then cut the pieces in ½ again, giving you 4 (3-inch) squares. Cut the squares in ½ on a diagonal to give you the classic triangle shape.
  5. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until they're golden brown. Let the scones cool a bit before you apply the glaze.
  6. Mix the lemon juice with the powdered sugar until the sugar has dissolved. Add the butter and lemon zest. Microwave for 30 seconds, then whisk the glaze to smooth out any lumps. Drizzle it over the top of the scones. Let it set a minute before serving.

Notes

This recipe was adapted from Tyler Florence.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 427Total Fat: 22gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 59mgSodium: 445mgCarbohydrates: 52gFiber: 2gSugar: 19gProtein: 6g

This data was provided and calculated by Nutritionix.

© Kristy Bernardo
Cuisine: English / Category: Desserts
Strawberry Lemon Scones

dulce de leche ice cream sandwiches with toasted pecans & salted caramel sauce

by 54 Comments

ice cream sandwich

We had an ice cream party over the weekend. And there wasn't a kid in sight!

It was grown-ups only and it was the most fun I can recall having in a long time. Everyone brought a dozen of their favorite cookies and we supplied the ice cream, nuts, sprinkles, chopped candy bars, chopped hard candies, cherries (both fresh and maraschino), homemade chocolate, caramel and hot fudge sauce and pretty much anything else we could think of. And then we all went to town coming up with fun and unique flavors! A few of us broke out the blender and made some boozie milkshakes, too.

The inspiration for the party came from Häagen-Dazs® who asked if I'd create "the perfect moment" with their ice cream. A perfect moment to me is almost always some kind of party, with friends and family around, great food, cocktails and a lot of laughs. So that's what we did, and it was SO much fun to end our meal making our own ice cream sandwiches! Häagen-Dazs® shipped me 8 pints of their Dulce de Leche ice cream and I picked up a few more pints for the party so there was a good variety of flavors. The overwhelming favorite flavor was the Dulce de Leche so it's no big surprise that my favorite ice cream sandwich was the Dulce de Leche with Toasted Pecans and topped and homemade Salted Caramel Sauce! I'm still dreaming of it...

dulce le leche ice cream sandwich

It's simple to make, too. Just whip up a batch of your favorite cookies (I used chocolate chip & pecan) then, using a very sharp knife, slice your pint of Häagen-Dazs® crosswise right through the carton! Using a cookie cutter approximately the same size as your cookies, cut out a circle and place between two cookies. Eat your sandwich immediately or pop into a freezer bag to save for later. I found that one pint made four large sized sandwiches, but you could easily do five or six if you sliced the ice cream into thinner slices. Just be certain your ice cream is very frozen when you slice into it and it'll work like a charm. If you have any trouble just run your knife under hot water before slicing.

I highly suggest putting your sandwich in a dish and drizzling the salted caramel sauce over it. It takes it from a fun treat to something pretty amazing!

homemade ice cream sandwich

Try these Icebox Cake recipes:

Asparagus Goat Cheese Tart

by 26 Comments

There's nothing better than an easy, elegant appetizer that takes just minutes to throw together. And this Asparagus Goat Cheese Tart fits that bill perfectly!

It has just a handful of ingredients, so be sure to use the best you can find. Ideally, you'll make this in the spring when fresh asparagus is available, but it's delicious any time of the year.

The creamy goat cheese pairs perfectly with the fresh vegetables and the crunch of the puff pastry. Not to mention it's absolutely gorgeous!

an asparagus goat cheese tart on parchment paper with halved cherry tomatoes and fresh herbs in puff pastry on a dark wood table

We love to serve this asparagus goat cheese tart with for brunch with a strawberry lemon scones and a sweet tea sangria. But it's equally delicious for a simple, light lunch or dinner! If you're serving it at a shower, you can cut the puff pastry into small squares before baking for individual portions.

Ingredients

  • Goat cheese: Use a high-quality goat cheese, the softer the better to make it as easy as possible to spread
  • Heavy cream or whole milk: Adding a little liquid to the goat cheese makes it easy to whip until it's nice and smooth
  • Asparagus: Fresh is always best, of course, but roasting it in the oven helps if it's not in season
  • Puff pastry: Store-bought is perfectly fine - we're going for simple, quick, and delicious!
  • Cherry tomatoes: Again, if they're in season, try to get your hands on some fresh-picked tomatoes. Roasting them really brings out their flavor though, so store-bought will work just fine.
  • An egg: This is just for brushing the pastry before baking so it gets nice and golden brown.
  • Fresh herbs, such as parsley or thyme (optional): If you've got some fresh herbs handy, sprinkling them over the top is the perfect finishing touch. It's delicious either way, so just use them if you've got them.
side view of an asparagus goat cheese tart on parchment paper with halved cherry tomatoes and fresh herbs in puff pastry

Instructions

  1. First, get your oven preheated so it's ready by the time you're done assembling the tart. It bakes at a high heat - 450°F! - so it will need a little time to heat up.
  2. Next, mix the goat cheese with the cream or milk until it's as smooth as possible. You can add a little more cream - about a tablespoon at a time - until it's the perfect consistency. Be cautious though, as you still want it slightly firm and not too loose.
  3. We're going to bake the pastry on a baking sheet lined with parchment paper, so add the pastry to the pan now so you don't have to worry about lifting up later (it will be very soft, especially once the other ingredients are added, and lifting it later will be difficult).
  4. Now make a tiny slit around the edge of the pastry, leaving a ½ inch border (don't cut through the pastry, just cut about halfway through as this is what will allow the edge to rise).
  5. Spread the goat cheese onto the pastry (you may have to use your fingers a bit if the goat cheese is on the thicker side). Then just lghtly press the asparagus crosswise into the goat cheese and add the tomatoes. Sprinkle the bacon crumbles on top (if using). Season the whole thing with salt and pepper.
  6. Brush the edge of the tart with the egg. Bake until the pastry is golden brown, 10 to 15 minutes. Let the tart cool slightly before cutting.
  7. Sprinkle with fresh herbs if you've got them. Serve your asparagus goat cheese tart while it's still warm - it's sooo good!
a closeup of an asparagus goat cheese tart with halved cherry tomatoes and fresh herbs

Variations

This asparagus goat cheese tart is perfect as written, but sometimes it's nice to switch things up a bit. Here are some ideas:

  • Add some lemon zest to brighten the flavor
  • Instead of parsley or thyme, try basil or tarragon (tarragon is such an underrated herb!)
  • Add some caramelized onions before adding the asparagus and tomatoes
  • Try prosciutto instead of bacon
  • Add a handful of arugula to the top after baking. Bonus points if you toss it with a tiny bit of olive oil and fresh lemon juice first.
  • Swirl a few teaspoons of basil pesto into the goat cheese before spreading it onto the pastry.
  • Add a little shaved parmesan after baking.
  • Swap some or all of the fresh tomatoes for sun-dried. You could also chop some kalamata olives to add, too!
  • Skip the goat cheese and use ricotta cheese instead, or do a mixture of the two.
  • Sprinkle on a little crushed red pepper to make it a little spicy.
  • Use Boursin cheese in place of the goat cheese.
  • Add a little crumbled feta to the top just before baking.
  • Sauté some mushrooms and add them before baking.
  • Chop some roasted red peppers and sprinkle them over before baking. They pair really well with the creamy goat cheese.
  • A handful of fresh peas would also be delicious!
  • Once the tart is out of the oven, add pieces of smoked salmon and a little chopped, fresh dill. (Skip the bacon if you go this route).
  • Drizzle a little crème fraîche over the top once it's cooled slightly.
  • Drizzle it with a little hot honey after baking.
an asparagus goat cheese tart on parchment paper with halved cherry tomatoes and fresh herbs in puff pastry

Related Recipes

Looking for more brunch recipes like this asparagus goat cheese tart? Try these:

an asparagus goat cheese tart on parchment paper with halved cherry tomatoes and fresh herbs in puff pastry

Asparagus & Goat Cheese Tart

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

This easy tart is elegant, flavorful, and comes together quickly! It's perfect for a light lunch or served for Mother's Day or a shower.

Ingredients

  • 5 ounces herbed goat cheese, softened (regular goat cheese is fine, too)
  • 3 tablespoons heavy cream or whole milk
  • 8 asparagus stalks, tough ends trimmed
  • 1 sheet puff pastry, defrosted if frozen
  • 8-10 cherry tomatoes, halved
  • 3-4 slices bacon, cooked and crumbled (optional)
  • Salt and freshly ground black pepper
  • 1 egg, beaten
  • 2 teaspoons fresh herbs, such as parsley or thyme (optional)

Instructions

  1. Preheat the oven to 450°F.
  2. Mix the softened goat cheese with the cream until it's very smooth. Add an extra tablespoon of cream if it's still too thick.
  3. Place the pastry on a baking sheet lined with parchment paper.
  4. With a sharp knife, make a tiny slit around the edge of the pastry, leaving a ½ inch border (don't cut through the pastry, just cut about halfway through as this is what will allow the edge to rise).
  5. Spread the goat cheese onto the pastry (you may have to use your fingers a bit). Lightly press the asparagus crosswise into the goat cheese, then top with the tomatoes. Sprinkle the bacon crumbles on top (if using). Season with salt and pepper.
  6. Brush the edge of the tart with the egg. Bake until the pastry is golden brown, 10 to 15 minutes. Let the tart cool slightly before cutting.
  7. Sprinkle with fresh herbs if desired. Serve it while it's still warm.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 292Total Fat: 20gSaturated Fat: 12gUnsaturated Fat: 7gCholesterol: 96mgSodium: 264mgCarbohydrates: 15gFiber: 4gSugar: 5gProtein: 15g

This data was provided and calculated by Nutritionix.

© Kristy Bernardo
Cuisine: American / Category: Appetizers
Asparagus Goat Cheese Tart

Cilantro Jalapeño Hummus

by 37 Comments

This Cilantro Jalapeño Hummus is smooth and creamy plus it's very flavorful. It's perfect as a dip served with pita chips or as a sandwich spread.

a bowl of cilantro jalapeño hummus on a wooden board with a small dish of garbanzo beans

I absolutely adore hummus and I make it all the time at home. This is typically the flavor I make most often, tied with Lemon and Roasted Garlic Hummus. This version is the perfect base for my Mexican Layered Hummus Dip, too!

How do you make Cilantro Jalapeño Hummus from scratch?

Making hummus at home is incredibly simple! Start by mincing your garlic by pulsing it a few times in a food processor, then do the same with the jalapeño. After that, you'll basically just add the remaining ingredients and blend them until your Cilantro Jalapeño Hummus is smooth and creamy.

You can also add a little water to the food processor at the end if it's too thick for your liking.

Can you use lime instead of lemon in hummus?

Lemon juice is more commonly used in hummus recipes than lime juice, but they can both be used. Since this recipe has the flavors of both cilantro and jalapeño, lime juice will definitely work best. When I make traditional hummus, I opt for lemon juice but play around and decide what you like best.

a closeup of cilantro jalapeño hummus

What can I use if I don't have tahini?

If you don't have any tahini on hand, try using a nut butter (almond butter works well). Or add a couple of tablespoons sesame oil in place of the tahini.

You can also add ½ cup of sesame seeds to the food processor during the first step (when you add the garlic); the only difference is that you'll keep the processor running until it's smooth instead of simply pulsing the garlic.

If none of those options grab you, feel free to skip it entirely. It won't have quite the same flavor, but I've made it without it and it's still very good.

Is it cheaper to make your own hummus?

Making your own hummus at home is definitely cheaper than buying it at the store, although this may depend on the prices on your area. It's $4.99 for a tub of hummus near me, and I can make it myself for about $2.50, so it's half the cost. Homemade hummus also tastes much better, so it's definitely worth it to make your own.

a bowl of cilantro jalapeño hummus on a wooden board with a small dish of garbanzo beans

Variations of Cilantro Jalapeño Hummus

  • Add half an avocado to the batch and blend it until it's smooth. It adds a nice flavor and it's even more creamy.
  • Replace the jalapeño with a chipotle pepper in adobo sauce for a smoky twist.
  • If you're a cumin lover, add ¼ teaspoon, then more to taste.
  • Not a fan of spice? Skip the jalapeño altogether. If you're making this hummus recipe for a party, double the batch, but omit the jalapeño from half. Or make the double batch and add ½ an avocado to just half. It's simple to customize!
a bowl of cilantro jalapeño hummus on a wooden board with a small dish of garbanzo beans

Cilantro Jalapeño Hummus

Yield: 6 servings (about 1 ½ cups hummus)
Prep Time: 10 minutes
Total Time: 10 minutes

This Cilantro Jalapeño Hummus makes a lot and it's excellent. If you're an avocado lover, try adding ½ an avocado to the batch - it's delicious!

Ingredients

  • 1 garlic clove
  • 1 jalapeño pepper, seeded and chopped
  • 1 can (15 oz) garbanzo beans, rinsed and drained
  • 2 tablespoon tahini
  • juice ½ lime
  • ¼ cup extra-virgin olive oil
  • ⅓ cup cilantro
  • ¼ teaspoon coarse salt, more to taste

Instructions

  1. Place the garlic clove in a food processor and pulse 4-5 times until it's minced. Add the jalapeños and pulse 4-5 more times. Add the garbanzo beans and process until they're smooth. Add the tahini, lime juice, olive oil, cilantro and salt; process until it's smooth and creamy.
  2. The hummus will be thick (you may prefer it this way, especially if you're using it as a spread instead of a dip). If it's too thick, add a tablespoon of water at a time, blending between each addition, until it's the perfect consistency.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 174Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 269mgCarbohydrates: 16gFiber: 2gSugar: 8gProtein: 3g

This data was provided and calculated by Nutritionix.

© Kristy Bernardo
Cuisine: Greek / Category: Appetizers
Cilantro Jalapeño Hummus

Tarragon Lemon Salad with Fresh Crab and Avocado

by 46 Comments

crab salad

I'm on a Saucy Mama roll!! Yesterday I posted a recipe for Smoky Garlic Mustard & Roasted Veggie Mini Pizzas using the Smoky Garlic Mustard; today I'm using the Tarragon Lemon Mustard for this quick and easy salad. Each salad is only about 300 calories and so good. I love the sweet mustard in this healthy dressing.

For some instructions and helpful hints on how to stack a salad as I did in the picture, head over to this post on a stacked Cobb Salad. It's quite easy to do!

Best Cobb Salad with Food Rings

Tarragon Lemon Salad with Fresh Crab and Avocado

Yield: 4 servings
Prep Time: 10 minutes
Total Time: 10 minutes

A light salad that's perfect for an upscale lunch or easy dinner.

Ingredients

  • 1 8-oz container fresh jumbo lump crab
  • 20 cherry tomatoes, sliced into thirds
  • 4 cups finely chopped romaine lettuce
  • 1 small bunch baby frisee lettuce
  • 1 avocado, cut into 12 slices
  • ¾ cup Saucy Mama Tarragon Lemon Mustard
  • ¼ cup plain yogurt

Instructions

  1. Mix together mustard and yogurt in a small bowl to make the dressing. In two more separate bowls, mix just enough dressing to lightly coat romaine lettuce and crab.
  2. Divide lettuce into four bowls. Top with crab, avocado, tomato slices and frisee lettuce. Serve with remaining dressing.
  3. Stack the salad.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 201Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 56mgSodium: 271mgCarbohydrates: 18gFiber: 8gSugar: 5gProtein: 16g

This data was provided and calculated by Nutritionix.

© Kristy Bernardo
Cuisine: American / Category: Salads
Tarragon Lemon Salad with Fresh Crab and Avocado

Cobb Salad Recipe (and how to plate it so it's gorgeous)

by 45 Comments

This Cobb Salad Recipe is not only incredibly delicious and easy to make, it's gorgeous, too!

One of the things I often hear when talking to people about cooking is "Oh, I could never do what you do." Which always strikes me, because either I don't think highly enough of what I do or they think too low of what they're capable of.

Tarragon Ranch Cobb Salad Recipe

It's probably somewhere in the middle.

The one thing I do know is that presentation plays a major part in a great dish. Take this cobb salad recipe, for example. There are no special or exotic ingredients in it, it's just your run-of-the-mill cobb salad recipe. But it looks like a salad you'd be served in a five star restaurant.

You don't need any special equipment to achieve it. You can purchase food rings - the ones I own work really well and they're fairly inexpensive - but I've been told that a can with both ends removed will do the same thing. A few things to keep in mind when stacking your salads:

Best Cobb Salad with Food Rings
  • Think about the colors and textures of each layer. I chose vibrant red tomatoes for the first layer in this cobb salad recipe to contrast with the color of the plate.
  • Decide what layer will look best on the top. I could have easily switched the avocado and bacon layers, but I like the bright green on the very top. It ties in the green from the lettuce layer above the tomatoes. The texture is also important. I chose to dice the avocado because I liked the chunky look for our casual lunch, but thinly sliced and fanned over the top would add an elegant touch.
  • Adding a small amount of dressing to certain foods will help them "stick" better. I did this with the lettuce and not one piece fell out.
  • Use a large enough plate so that when the stack falls there's room for the food. The plate I used for this cobb salad recipe is actually a bit too small, but the photographer side of me really wanted that particular plate!
  • Tamper each layer as you go. Pressing the food into compact layers will ensure it stays together.
  • Be sure to lift the ring straight up when removing it.
  • Have fun with it! What's the worst that could happen? It's just dinner.
Stacked Cobb Salad Recipe

Here's an example of another salad made using this technique: Tarragon Lemon Salad with Fresh Crab and Avocado

Best Cobb Salad with Food Rings

Cobb Salad Recipe (and how to plate it so it's GORGEOUS)

Yield: 4 servings
Prep Time: 10 minutes
Total Time: 10 minutes

Quick tip: If I have roughly a cup of mayo left in the jar, I’ll add all the other ingredients to the jar and use that as my container. All you have to do is shake it and there’s no dirty bowl!

Ingredients

Salad

  • 12 very large cherry tomatoes, sliced
  • 1 ½ cups chopped romaine lettuce
  • 1 ½ cups cooked, diced rotisserie chicken
  • 4 hard-boiled eggs, diced
  • ½ cup blue cheese crumbles
  • 1 cup crumbled bacon
  • 2 avocados, diced

Dressing

  • 1 cup good-quality mayonnaise
  • 1 cup sour cream
  • 4 oz blue cheese, crumbled
  • a few dashes worcestershire sauce
  • ¾ t kosher salt
  • freshly ground black pepper

Instructions

  1. Make the dressing: Mix together mayo, sour cream, 4 oz. blue cheese crumbles, worcestershire, kosher salt and pepper. Place in fridge for at least an hour to let flavors meld.
  2. Place a ring onto a plate and add the ingredients in the order listed above (divide amounts for four salads). Mix a tablespoon of dressing with the lettuce before layering to ensure that it stays in place.
  3. Tamper layers after each addition. Use some pressure but don’t press so hard that ingredients lose their shape. Carefully remove ring, garnish and serve immediately.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 1174Total Fat: 103gSaturated Fat: 30gTrans Fat: 1gUnsaturated Fat: 66gCholesterol: 401mgSodium: 1864mgCarbohydrates: 16gFiber: 8gSugar: 5gProtein: 49g

This data was provided and calculated by Nutritionix.

© Kristy Bernardo
Cuisine: American / Category: Salads
Cobb Salad Recipe (and how to plate it so it's gorgeous)

Mini Cheesecakes with Chocolate-Stuffed Raspberries

by 45 Comments

Mini Cheesecakes with a Nutella crust, topped with chocolate hearts & a chocolate-stuffed raspberry center. They really are the Best Mini Cheesecakes Ever!

This is the best Mini Cheesecakes recipe, made with a Nutella crust, topped with chocolate hearts & a chocolate-stuffed raspberry center. 

When I originally post this Mini Cheesecake recipe, it was just after we'd made the difficult decision to put down our beloved dog, Jigs. I wrote about how heartbroken we were and that I coped by making dessert.

Mini cheesecakes. A lot of them.

Because cheesecake fixes everything. At least temporarily.

And y' know what? It lifted my spirits. It made life seem just a bit brighter.

I swear that it even lifted Jigs spirits. I mean, c'mon, even a dog would smile at cute little mini cheesecakes with chocolate hearts.

I'm not sure if he sensed that I was upset or if it's all in my crazy head, but I swear he had a spring in his step that hasn't been there for a while. Or maybe I just wanted there to be a spring, was looking for a spring. Either way, I'm pretty sure the old boy could feel some of the sadness was lifted. Just a bit.

Mini Cheesecakes with a Nutella crust, topped with chocolate hearts & a chocolate-stuffed raspberry center. They really are the Best Mini Cheesecakes Ever!

They were good.

Notice I used past-tense there?

They were really good. And so stinkin' cute I could hardly stand myself.

I had a new pan and I wanted needed to use it. Then I combined these cute hearts with these cute chocolate-stuffed raspberries and these 3-ingredient Nutella Cookies.

I know. SO awesome.

Note: Don't confuse the pan I use with a mini muffin pan. They're similar but you want one with removable bottoms. This mini cheesecake recipe could technically be made with a mini muffin pan, but removing them is difficult.

Mini Cheesecakes with a Nutella crust, topped with chocolate hearts & a chocolate-stuffed raspberry center. They really are the Best Mini Cheesecakes Ever!

So first...the crust.

I crushed enough of those Nutella Cookies to make about a cup of crumbs. Mixed in 2 tablespoons of melted butter and added a heaping teaspoon to each well.

Mini Cheesecakes with a Nutella crust, topped with chocolate hearts & a chocolate-stuffed raspberry center. They really are the Best Mini Cheesecakes Ever!

Next, I tamped each one down with the greatest tool ever created. Also known as a tart tamper (but it has so many other uses - like forming cheesecake crusts).

Mini Cheesecakes with a Nutella crust, topped with chocolate hearts & a chocolate-stuffed raspberry center. They really are the Best Mini Cheesecakes Ever!

The next steps are been there, done that steps...mix together your filling, pour into pan, bake.

How do you know when they're done?

The best way is to gently touch the top. If it feels firm with a little give, it's time to pull them out of the oven. If it's soft or you can feel batter versus a firmer texture, then give them a couple more minutes and check again.

How long will they last in the fridge?

These will last up to a week in the refrigerator. Keep them wrapped with plastic wrap for best results.

Can you freeze these mini cheesecakes?

Yes, you can freeze them, too! I wrap them individually once they're frozen, then I pop them in a freezer bag. You'll want to skip the chocolate heart toppers until just before serving. These will keep for up to 6 months in the freezer, but for the best texture, eat them within 3 months.

Mini Cheesecakes with a Nutella crust, topped with chocolate hearts & a chocolate-stuffed raspberry center. They really are the Best Mini Cheesecakes Ever!

If you want to put chocolate-stuffed-raspberries in the center as I did - and who are we kidding, of course, you want to - add half of your batter, drop in a raspberry, and fill the rest of the way. It's easy to do and it's worth the surprise when someone bites into them!

While they're baking, you can make your chocolate heart toppers. Be sure to sprinkle on cute Valentine's sprinkles - or St. Patty's Day, or Fourth of July, or Halloween, etc. - all over the chocolate before it hardens. Do this quickly because the hearts aren't going to wait all day.

They're chocolate. They can do what they want.

Once they're cooled, push them up from the bottom to remove from pan. Don't follow the directions that come with the box - if you use a knife to help them release, they won't look all smooth and pretty.

Set them on parchment paper (or foil very lightly sprayed with oil). Drizzle chocolate over them. Use these disposable bags because they are awesome and are microwavable which means you can melt the chocolate right in the bag.

Place one of your cuter-than-cute chocolate hearts on your fabulous mini cheesecakes.

Call everyone in your family to gather around your works of art and demand that they swoon appropriately.

Eat. And feel better.

Then take the rest to your neighbor so that they feel better, too.

Repeat as many times as necessary.

More scrumptious dessert recipes:

Mini Cheesecakes with a Nutella crust, topped with chocolate hearts & a chocolate-stuffed raspberry center. They really are the Best Mini Cheesecakes Ever!

Mini Cheesecakes with Chocolate Stuffed Raspberries

Yield: 12
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

The little cheesecakes are SO delicious and super simple to make!

Ingredients

  • 1 cup crushed Nutella Cookies, or chocolate wafers
  • 2 T butter, melted
  • 2 8 oz. packages cream cheese, softened
  • ¾ cup white sugar
  • 2 eggs
  • 1 t vanilla extract
  • 12 raspberries, stuffed with chocolate chips (white or dark)
  • melted chocolate for hearts and drizzling over cheesecakes, preferably different colors for contrast, but use whatever you’ve got
  • sprinkles of your choice

Instructions

  1. Preheat oven to 350F. Lightly grease mini-cheesecake pan.
  2. Mix together crushed cookies and melted butter (I just use a ziploc baggie and smush it around until it's mixed thoroughly).
  3. Place a heaping teaspoon of cookie mixture (more or less, depending on how much you like crust) in each cheesecake well. Press down with tamper.
  4. In a mixing bowl, beat cream cheese and sugar until well mixed. Add eggs and vanilla; beat until light and fluffy.
  5. Fill wells ½ full and add one raspberry to each well. Fill with the rest of the batter. Bake for 13-15 minutes. Cool.
  6. Meanwhile, pipe chocolate hearts onto parchment paper or lightly greased tinfoil. Work quickly and add sprinkles before chocolate hardens to ensure they stick well. Allow to harden.
  7. Push each cheesecake out of its well from the bottom. With a thin spatula, remove each cheesecake from the bottom plate and place on parchment paper or lightly greased tinfoil. Drizzle with melted chocolate and place a chocolate heart on each cheesecake.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 326Total Fat: 21gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 88mgSodium: 244mgCarbohydrates: 30gNet Carbohydrates: 29gFiber: 1gSugar: 24gProtein: 5g

This data was provided and calculated by Nutritionix.

© Kristy Bernardo
Cuisine: American / Category: Desserts
Mini Cheesecakes with Chocolate-Stuffed Raspberries

The Secret to Extra Crispy Baked Potato Skins

by 24 Comments

I used to think loaded potato skins were overrated. Back in the day, my friends and I would order them at late-night restaurants and they were always disappointing - flabby, bland, and barely worth the calories. So for years, I just assumed they weren't my thing. Then I had a "why not?" moment and decided to try making them at home. Turns out, crispy baked potato skins can be amazing, you just need to do them right.

This recipe is exactly that: crisped-up shells, just the right amount of fluffy potato left inside, and loaded with cheese and bacon. Add a dollop of sour cream and a sprinkle of chives, and you've got an appetizer that comepletely redeems the potato skin's reputation!

Plate of crispy baked potato skins topped with bacon, cheese, sour cream, and chives, arranged for serving.

What Are Crispy Baked Potato Skins?

Crispy baked potato skins are exactly what they sound like: the scooped-out skins of baked potatoes, crisped up in the oven, then loaded with toppings like melted cheese, bacon, sour cream, and chives. They're one of those classic appetizers that shows up on bar menus and football spreads, but when you make them at home, they're next-level good.

You get to control the crispiness, the toppings, and the flavor (hello, real cheese - not the fake nacho stuff). Basically, they're the perfect combo of salty, crunchy, and cheesy, and once you try this version, the restaurant ones just won't cut it anymore.

Ingredients You'll Need

Here's what you'll need to pull together a batch of loaded, crispy baked potato skins. Nothing fancy, just classic, reliable ingredients that work every time. This recipe makes a big batch, so feel free to cut it in half or more depending on how many you need.

  • 8 russet potatoes: These are the best for potato skins. They're sturdy, bake up beautifully, and get nice and crispy.
  • 1 lb bacon, cooked and crumbled: Because what are potato skins without bacon?
  • 2 cups shredded cheddar cheese: Or mix it up with a Mexican blend if that's what you've got. Just make sure it's a good melty cheese.
  • 1 cup sour cream: For topping (or dunking, if you're like me).
  • ¼ cup chopped chives: Optional, but adds a nice fresh bite and makes everything look a little more impressive.

That's it! Simple, familiar ingredients, but put together the right way, they become something way more special.

The Best Potatoes for Potato Skins

When it comes to making the best crispy baked potato skins, russet potatoes are the way to go - no question. They've got that thick, hearty skin that crisps up perfectly in the oven and holds up well to all the toppings you'll pile on. Plus, the inside gets soft and fluffy, which is exactly what you want.

I've tested these with both Yukon Golds and red potatoes, and while they can work in a pinch, they don't have quite the same structure and they just don't get the same crispy texture. Russets deliver every time. Just look for medium-sized ones that are roughly the same size so they cook evenly and make good, scoopable halves.

Close-up of a cheesy potato skin with crispy bacon and a generous sprinkle of chopped chives on a white background.

Step-by-Step Instructions

The key to really good potato skins is getting them crispy. Here's how I do it:

  1. Bake the potatoes: Start by scrubbing your russets, poking a few holes in each with a fork, then rubbing them with a little oil and salt. Bake them at 425ºF until they're fork-tender and the skin pulls away slightly from the potato (about 45 to 60 minutes depending on their size). Let them cool until you can handle them easily (about 20 minutes).
  2. Cut and scoop: Slice each potato in half lengthwise. Using a spoon, scoop out the insides, but leave a thin layer of potato so the skins still have some bite.
  3. Crisp the skins: Brush the hollowed-out potato shells all over with oil (not too much-just enough to lightly coat them). Place them skin-side-up on a baking sheet and roast at 475ºF for about 15 minutes, flipping once halfway through. You want them golden and crispy before you add any toppings. The high heat combine with the oil is what will get them just the way we want them!
  4. Load 'em up: Flip the crispy shells over and season the insides with salt and pepper. Add shredded cheese and crumbled bacon, then pop them back in the oven for 2-3 minutes until the cheese is bubbly and the bacon is hot and crispy.
  5. Finish and serve: Spoon on a little sour cream, sprinkle with chopped chives, and serve 'em up! Or put the toppings on the side and let people build their own. Either way, they're going to disappear fast.

Tips

  • Make sure to cut them so they'll sit flat. Turn the potato on its side first and then cut it, don't just slice straight down while it's lying flat. This way, each half will sit nicely on your baking sheet (and your plate) without tipping over.
  • Save the scooped potato. Don't toss the pulp! I like to freeze it and use it later for mashed potatoes or toss it into a loaded potato soup. It will also make great potato pancakes.
  • Don't drown them in oil. You want just enough oil to coat the skins. I use a brush to get an even layer all over, which helps them crisp up in the oven without turning greasy.
  • Crispy is key. That second roast at 475ºF before adding toppings is where the magic happens, so don't skip it! That little 15 minutes is what makes all the difference.
  • Make it your own. Bacon and cheese are the classics, but you can load them with almost anything: buffalo chicken, leftover steak, sautéed mushrooms, caramelized onions, blue cheese, or even chili. I've even done pancetta and goat cheese!

If you're planning a casual get-together and would like more appetizer suggestions, you'll love this lineup. Start with my fried chicken livers - they're crispy on the outside, rich and tender on the inside, plus they're a classic that deserves more love. Pair them with Lemon Pepper Wings for something really easy and flavorful! Add a bowl of melty smoked cheese dip to the mix, then try bacon-wrapped pickles (aka pickle fries) for a salty snack that disappears fast. Then round things out with oven nachos - you can't go wrong with crispy chips piled high with all your favorite toppings. It's a comfort food feast!

Topping Ideas

Classic cheese and bacon is always a hit (because… cheese and bacon). But once you've nailed the crispy skin part, you can get as creative as you want with the toppings. Here are a few of my favorite ways to switch it up:

  • Buffalo Chicken: Toss shredded chicken with buffalo sauce and top with crumbled blue cheese and a drizzle of ranch or blue cheese dressing.
  • Taco Skins: Add seasoned ground beef or shredded chicken, sprinkle with Mexican-blend cheese, and top with sour cream, salsa, and a few chopped jalapeños.
  • Steakhouse Style: Use leftover steak, sautéed mushrooms, and a little crumbled gorgonzola or blue cheese. Finish with chives.
  • Breakfast Skins: Add scrambled eggs, crispy bacon or sausage, and cheddar cheese. A drizzle of hot sauce on top? Yes, please.
  • Veggie Lovers: Try roasted broccoli, caramelized onions, spinach, and melty fontina or mozzarella.
  • Barbecue Pulled Pork: Pile on shredded pork, drizzle with BBQ sauce, and top with pickled onions or slaw for crunch.
  • Pesto & Mozzarella: A spoonful of pesto, some fresh mozzarella pearls, and a few cherry tomato halves. It's delicious!
Golden crispy baked potato skins loaded with gooey cheese and crispy bacon, garnished with fresh green chives.

Sauce Suggestions

A great dipping sauce can make all the difference between good and amazing crispy baked potato skins. If I'm serving these at a party, I like to set up a "potato skins bar" with different toppings and sauces set out so everyone can load up what they like best. Here are a few ideas for dipping sauces:

  • Ranch or Blue Cheese Dressing: Especially if you're doing buffalo chicken or spicy toppings.
  • Chipotle Mayo or Sriracha Aioli: A creamy, smoky heat that works with just about everything.
  • Barbecue Sauce: Perfect for pulled pork or even just a smoky bacon-cheddar combo.
  • Garlic Herb Sour Cream: Stir in a little garlic powder and chopped fresh herbs to dress up basic sour cream.
  • Avocado Crema: Blend avocado, sour cream, lime juice, and a pinch of salt.
  • Hot Sauce: Straight-up hot sauce or something like Cholula, Frank's, or Tapatío gives a great little zing.
  • Buffalo Sauce: Drizzle a little on top or mix it into sour cream for a spicy dip.
  • Chili Crisp Mayo or Sour Cream: Chili Crisp is everywhere these days, and it makes a killer dipping sauce!

Make Ahead and Reheating Tips

Crispy baked potato skins are surprisingly make-ahead friendly, which is a huge win when you're prepping for a party or just want to get a head start on dinner.

To make ahead:

Go through all the steps up to the final bake: bake the potatoes, scoop them out, oil them up, crisp them in the oven, and even fill them with cheese and bacon. Then let them cool completely, place them on a baking sheet, and pop them in the fridge (covered) for up to 2 days. (You can also freeze them at this stage! Just arrange in a single layer, freeze until solid, then transfer to a freezer bag or airtight container.)

To reheat:

If they're coming from the fridge, place them in a 375ºF oven for about 10-12 minutes until hot and the cheese is bubbly again. From frozen, give them a few extra minutes (closer to 18-20, depending on your oven). You can also reheat smaller batches in an air fryer at 375ºF for 5-7 minutes. They'll come out super crispy that way!

Hold off on adding sour cream, chives, or other fresh toppings until just before serving for the best texture and flavor.

Crispy baked potato skin filled with melted cheddar, crispy bacon, a dollop of sour cream, and chopped chives on a white plate.

Frequently Asked Questions

  • Can I make these crispy baked potato skins in the air fryer?
    Yep, you sure can! After scooping and oiling the skins, air fry them at 400ºF for about 6-8 minutes, flipping them halfway through. Then add your toppings and air fry another 2-3 minutes until the cheese is melted and bubbly.
  • Can I freeze potato skins?
    Freeze them after you've filled them with cheese and bacon but before the final bake. Reheat straight from frozen in the oven or air fryer until hot and crispy (just wait to add sour cream or chives until serving).
  • How to make potato skins crispy?
    Make sure to brush them with oil (don't skip the bottoms!), bake them skin-side up first, and crank up the heat. High heat is the key to crispiness, which is why I crank the heat up to 475F.
  • What can I do with the scooped-out potato flesh?
    Use it to make mashed potatoes, potato soup, or even stir it into scrambled eggs. I sometimes make a quick loaded potato mash with cheese, sour cream, and chives.
  • Can I make these vegetarian?
    Definitely. Just skip the bacon and try toppings like sautéed mushrooms, caramelized onions, jalapeños, or a smoky vegetarian chili.
Crispy Baked Potato Skins

Crispy Baked Potato Skins

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Additional Time: 20 minutes
Total Time: 1 hour 50 minutes

It really is possible to make potato skins that are crispy on the outside, and soft and fluffy on the inside. Try these once and you'll be a believer!

Ingredients

  • 8 russet potatoes
  • 1 lb bacon, cooked and crumbled
  • 2 cups shredded cheddar cheese, or a Mexican blend
  • 1 cup sour cream
  • ¼ cup chopped chives

Instructions

  1. Bake the potatoes: Start by scrubbing your russets, poking a few holes in each with a fork, then rubbing them with a little oil and salt. Bake them at 425ºF until they’re fork-tender and the skin pulls away slightly from the potato (about 45 to 60 minutes depending on their size). Let them cool until you can handle them easily (about 20 minutes).
  2. Cut and scoop: Slice each potato in half lengthwise. Using a spoon, scoop out the insides, but leave a thin layer of potato so the skins still have some bite.
  3. Crisp the skins: Brush the hollowed-out potato shells all over with oil (not too much—just enough to lightly coat them). Place them skin-side-up on a baking sheet and roast at 475ºF for about 15 minutes, flipping once halfway through. You want them golden and crispy before you add any toppings. The high heat combine with the oil is what will get them just the way we want them!
  4. Load ‘em up: Flip the crispy shells over and season the insides with salt and pepper. Add shredded cheese and crumbled bacon, then pop them back in the oven for 2–3 minutes until the cheese is bubbly and the bacon is hot and crispy.
  5. Finish and serve: Spoon on a little sour cream, sprinkle with chopped chives, and serve 'em up! Or put the toppings on the side and let people build their own. Either way, they're going to disappear fast.

Notes

This recipe makes a lot, so feel free to cut it in half or more depending on how many you need.

I typically don't add salt since the bacon is so salty itself. However, if you're cutting back on the bacon or even omitting it, then be sure to salt the potatoes after baking but before adding the cheese.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 605Total Fat: 35gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 101mgSodium: 1172mgCarbohydrates: 40gFiber: 4gSugar: 3gProtein: 31g

This data was provided and calculated by Nutritionix.

© Kristy Bernardo
Cuisine: American / Category: Appetizers
The Secret to Extra Crispy Baked Potato Skins

Rice Krispies Cupcakes

by 26 Comments

Rice Krispies Cupcakes are so fun to make and are perfect for any holiday! It's a great way to get the little ones helping in the kitchen, too.

rice krispies cupcakes collage on a brown table next to a window

Aren't they cute?! I just love these little Rice Krispies cupcakes. I want to pinch their little marshmallow-flavored cheeks!

These are for those times when you need to bring a special treat somewhere but time is short, or when you just want something easy and fun.

I made them last week for my first meeting as a Daisy Scout leader. I couldn't help myself - the anticipation of seeing all those little girls' eyes widen was too fun to resist. And the collective "oooooohhhh" didn't hurt either. This would be a great recipe for kids to try making themselves, too.

rice krispies treats

I used a mini-muffin tin to make 24 minis and had enough of the Rice Krispies mixture to make 4 regular sized ones, too. I liked the bigger ones, but the minis took the prize for cuteness overload.

Sprinkles would really put these over the top! You could also color the marshmallow mixture before you mix it with the Rice Krispies, then make your frosting another color.

Pink and red for Valentine's Day, your team colors for the Super Bowl, red and green for Christmas, etc. Red or blue for the base, white frosting, and red & blue sprinkles would be SO CUTE for the 4th of July!

To color the frosting, I took some tips from a video I came across on YouTube. Although, take my word for it and don't do what I did:

frosting

In other words, when she holds the saran wrap and makes it look so easy to twist the ends? Well, it is easy but mine split and send the frosting flying. The second time I just sort of rolled it carefully on the counter and it worked like a charm. But you might be less frosting-challenged than I clearly am, so I say give it your best shot!

rice krispies
rice krispies cupcakes trio with yellow, green and pink frostings on a brown table next to a window

Rice Krispies Cupcakes

Yield: 12 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Additional Time: 15 minutes
Total Time: 35 minutes

Rice Krispies Cupcakes are so fun to make and are perfect for any holiday! Nutritional information is for 12 servings.

Ingredients

  • 3 tablespoons butter or margarine
  • 1 10-oz pkg regular marshmallows or 4 cups miniature marshmallows
  • 6 cups Rice Krispies®

Instructions

  1. In a large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
  2. Add cereal. Stir until well coated.
  3. Press cereal mixture firmly into well-greased mini-muffin tins, filling each tin completely. Let cool for 15 minutes, then carefully remove. Frost “cupcakes” as desired.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 206Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 128mgCarbohydrates: 45gFiber: 0gSugar: 25gProtein: 2g

This data was provided and calculated by Nutritionix.

© Kristy Bernardo
Cuisine: American / Category: Desserts
Rice Krispies Cupcakes

More great kids party recipes:

Cast Iron Skillet Brownies

by 16 Comments

These Cast Iron Skillet Brownies are moist and fudgy with crispy edges. They're perfect with vanilla ice cream and make an insanely decadent dessert with salted caramel and pecans!

a stack of cast iron brownies topped with vanilla ice cream, caramel sauce, and pecans

The cast iron skillet has to be one of the most fabulous tools one can have in the kitchen. I always feel so rustic whenever I slide mine out, which these days happens more and more often. Who needs a sprayed-on nonstick pan for your favorite brownie recipe when you've got a well-worn and seasoned cast iron skillet?

Mine has always been used for things like bacon and eggs, pancakes and the occasional cornbread. But I find myself using it more and more for things like rustic pot pies, pear tarts, skillet cookies, and even these cast iron skillet brownies.

a pan of cast iron skillet brownies with a scoop of vanilla ice cream on a wood table

This skillet brownie recipe produces brownies that are on the fudgy side. The addition of espresso or strong coffee really brings out the rich chocolate flavor and adds a nice coffee flavor. You can substitute water for the espresso if you prefer; they're delicious either way!

After baking your brownies in a cast iron skillet, I'm certain you won't go back to a regular baking pan. The edges have a crispiness to them that a glass baking dish just can't achieve, and it's such a nice contrast to the soft, moist center.

a stack of cast iron brownies topped with vanilla ice cream, caramel sauce, and pecans with a jar of caramel sauce

Do Cast Iron Skillet Brownies need to be refrigerated?

I don't suggest refrigerating your brownies. The low humidity in the refrigerator can change the texture and make them dry. Cast Iron Skillet Brownies taste great at room temperature, too, so keeping them tightly wrapped on the counter makes them easily accessible (could be a positive or a negative, depending on how you look at it)!

a closeup of a pan of cast iron skillet brownies with a scoop of vanilla ice cream

How long will Cast Iron Skillet Brownies stay fresh?

Cast iron brownies will stay freshest if they're stored in another container - preferably airtight - at room temperature. They'll last at least a few days (and as long as a week) but they'll always taste best the sooner they're eaten. We almost always eat ours within a day at most, which isn't hard to do in this house.

If you prefer to store them right in the cast iron skillet, make sure to wrap them tightly and use two layers of aluminum foil.

a stack of cast iron brownies topped with vanilla ice cream, caramel sauce dripping down the sides, and pecans

Can you freeze Cast Iron Skillet Brownies?

If you don't think you'll finish your cast iron brownies within a few days, it's best to freeze them. Cut them into squares then wrap each one first in saran wrap then in aluminum foil. Pop them in a resealable plastic freezer bag and enjoy them for up to 3 months.

To enjoy them from the freezer, unwrap everything but the saran wrap and allow them to thaw for about 30 minutes to 1 hour. Then either pop them in the microwave for 20-30 seconds to heat them or enjoy them at room temperature.

a pan of cast iron brownies with a scoop of vanilla ice cream on a wood table with a denim napkin and spoon

Skillet Brownies Variations

  • Add mint chips or chopped nuts to the batter
  • Add a swirl of caramel sauce before baking (about ¼ cup spooned on across the top, then use a knife to swirl it together)
  • Add a swirl of melted peanut butter, using the same method as the caramel sauce, above
  • Make cheesecake brownies using a cast iron skillet in place of the pan
  • Top with fresh raspberries and hot fudge
a stack of cast iron brownies topped with vanilla ice cream, caramel sauce, and pecans

Cast Iron Skillet Brownies

Yield: 6-8 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

These Cast Iron Skillet Brownies are moist and fudgy with crispy edges. They're perfect with vanilla ice cream and make an insanely decadent dessert with salted caramel and pecans!

Ingredients

  • 1 cup butter, melted
  • 2 cups sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoon espresso or very strong coffee (can substitute with water if you prefer)
  • ⅔ cup cocoa powder, preferably Dutch
  • 1 cup all-purpose flour
  • ¼ teaspoon salt
  • ½ teaspoon baking powder
  • powdered sugar, for dusting (optional)

Instructions

  1. Preheat the oven to 350F.
  2. In a medium mixing bowl, combine the melted butter and sugar until it's thoroughly mixed. Add the eggs and vanilla and mix it again until it's thoroughly mixed.
  3. Mix the dry ingredients together in another bowl, then add it to the wet ingredients and mix just until it's combined.
  4. Pour the mixture into a large cast iron skillet (or a 13×9 pan) and bake for 30-35 minutes or until a toothpick inserted into the center comes out with just a few crumbs.
  5. Cool the brownies to room temperature then dust with the powdered sugar. Serve with vanilla ice cream, salted caramel sauce, hot fudge, and/or chopped pecans, if desired.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 569Total Fat: 26gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 131mgSodium: 314mgCarbohydrates: 81gFiber: 2gSugar: 65gProtein: 6g

This data was provided and calculated by Nutritionix on 1/22/2021. Amounts based on 8 servings.

© Kristy Bernardo
Cuisine: American / Category: Desserts
Cast Iron Skillet Brownies

6-Ingredient Sausage Stew (Hearty & Easy One-Pot Recipe)

by 18 Comments

This 6-ingredient sausage stew is comfort food at its best: simple, hearty, and full of flavor. With just a few pantry staples like Italian sausage, canned beans, and fire-roasted tomatoes, this one-pot dinner comes together with minimal prep but delivers incredible flavor. You can simmer it on the stove or throw it in the slow cooker - either way, it's an easy weeknight dinner you'll turn to again and again.

This easy Italian Sausage Stew has just 6 ingredients but loads of flavor!

Why You'll Love This Sausage Stew

  • Just 6 ingredients! This recipe proves you don't need a long list to make something delicious. And it is surprisingly delicious!
  • It's hearty and satisfying. Thanks to the Italian sausage, cannellini beans, and fire-roasted tomatoes, this sausage stew is packed with protein and fiber.
  • It's weeknight-friendly. With minimal prep and only one pot to wash, it's perfect for busy nights or lazy weekends. This is the recipe I always make when I don't feel like cooking but I do feel like eating something delicious and filling!
  • Stovetop or slow cooker. Make it the way that works best for you. It simmers beautifully on the stove, but it's just as easy to set and forget in the slow cooker.
  • It's a crowd-pleaser. It's flavorful, filling and everyone always loves it. Even picky eaters tend to go back for seconds!
  • It makes great leftovers. As with most stews, the flavors deepen overnight, making it even better the next day.
This easy Italian Sausage Stew has just 6 ingredients but loads of flavor!

Ingredients You'll Need

This hearty sausage stew comes together with just a handful of flavorful ingredients - most of which you probably already have on hand.

  • 1 lb Italian sausage: Use mild or spicy Italian sausage, depending on your flavor preference. Ground sausage works best for quick browning and even distribution.
  • 1 large onion: Adds a subtle sweetness and aromatic base to the stew. Yellow or white onions work equally well.
  • 2 cloves garlic: Just enough to boost flavor - fresh minced garlic brings out that classic savory depth.
  • 2 cans cannellini beans: Creamy, protein-packed, and mild in flavor, they add great texture and turn this stew into a filling meal.
  • 2 cans fire-roasted diced tomatoes: These tomatoes have a deep, slightly smoky flavor that adds richness to the broth. Regular diced tomatoes can work in a pinch, but fire-roasted is worth it if you have it.
  • 1 tablespoon fresh or 1 teaspoon dried thyme: This herb adds earthy flavor and rounds out the stew. If using dried, be sure to crush it lightly between your fingers to release the oils.
  • Optional: A pinch of red pepper flakes, a bay leaf, or a splash of balsamic vinegar are all nice additions, but I usually just stick with the main 6 ingredients.
This easy Italian Sausage Stew has just 6 ingredients but loads of flavor!

Step-by-Step Instructions

This stew comes together very quickly and simmers into something delicious with very little effort. Here's how to make it:

  1. Brown the Sausage
    In a large Dutch oven, heat a drizzle of olive oil over medium heat. Add the Italian sausage and cook until almost no pink remains, breaking it up with a wooden spoon as it browns. If your sausage releases a lot of fat, feel free to spoon off a little, but don't drain it all. That's where the flavor is!
  2. Add the Onions and Garlic
    Stir in the chopped onion and cook for 4-5 minutes, until it softens and starts to turn opaque. Add the minced garlic and cook for 1 more minute, stirring it frequently so it doesn't burn.
  3. Add the Beans, Tomatoes, and Thyme
    Pour in the cannellini beans, fire-roasted tomatoes (with their juices), and thyme. Give everything a good stir to combine. (Note: if you can't find fire-roasted tomatoes, regular will work just fine!)
  4. Simmer
    Bring the mixture to a boil, then reduce the heat to low. Cover and simmer the sausage stew for at least 1 hour, stirring occasionally, until the flavors have melded and the stew has thickened slightly. Slow Cooker Option: After browning the sausage and sautéing the garlic and onion, transfer everything to a slow cooker (including the beans, tomatoes, and thyme) and cook on low for 4-5 hours.
  5. Season and Serve
    Taste and adjust with salt and freshly ground black pepper. Ladle into bowls and serve with crusty bread, Parmesan, or a side salad for a complete meal.
This easy Italian Sausage Stew has just 6 ingredients but loads of flavor!

Tips & Variations

This sausage stew is endlessly adaptable! Here are some easy ways to customize it to fit your tastes:

  • Add a touch of creaminess: Stir in a splash of heavy cream, a handful of grated Parmesan, or a swirl of cream cheese at the end for a richer, silkier finish.
  • Boost the veggies: Add a few handfuls of baby spinach, kale, or chopped zucchini during the last 10 minutes of simmering.
  • Make it spicy: Use hot Italian sausage or add a pinch of crushed red pepper flakes for some extra kick.
  • Try different beans: Not a fan of cannellini beans? Swap them for great northern beans, navy beans, or even chickpeas - whatever you have on hand.
  • Make It meatless: Use plant-based sausage or omit the meat entirely and double the beans. Add smoked paprika or fennel seed to mimic sausage flavor.

Frequently Asked Questions

Can I use a different kind of sausage?
Yes! While Italian sausage brings great flavor, you can use chicken sausage, turkey sausage, or even smoked sausage. Just make sure it's cooked and crumbled or sliced before simmering.

Can I freeze sausage stew?
Yes, it freezes really well! Let the stew cool completely, then transfer to airtight containers and freeze for up to 3 months. Thaw it overnight in the fridge and reheat it gently on the stove or in the microwave.

Can I make this stew vegetarian?
Yes! Omit the sausage and use an extra can of beans or some lentils. Add a little smoked paprika, fennel seed, or umami seasoning to mimic the flavors in the sausage.

What should I serve with sausage stew?
This stew pairs perfectly with crusty bread, garlic toast, or a side of rice, couscous, or polenta. A simple green salad is also perfect to balance the richness of the stew.

If hearty, comforting meals are your thing, you'll definitely want to check out a few more of my favorite stew recipes. This authentic Italian beef stew is rich and savory with deep, slow-simmered flavor. For something Southern and a little smoky, easy Brunswick stew recipe is a classic, and you can make it on the stovetop or in the crockpot. Creamy oyster stew is a favorite that's perfect for seafood lovers, while traditional Wisconsin booyah is a Midwest crowd-pleaser loaded with meat and veggies. And if you're craving something truly hearty, don't miss my hearty beanless beef chili - it's thick, meaty, and everyone who's made it, loves it!

This easy Italian Sausage Stew has just 6 ingredients but loads of flavor!

Italian Sausage Stew

Yield: 8 servings
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes

This is a "go-to" recipe: when you want something that comes together with minimal effort but loads of flavor, this is the one you'll be reaching for!

Ingredients

  • 1 package ground Italian sausage, about a pound or more (removed from casings)
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 2 15-oz cans cannellini beans, drained and rinsed
  • 2 15-oz cans diced fire-roasted tomatoes, not drained (or regular diced tomatoes)
  • 1 tablespoon chopped fresh thyme, or 1 teaspoon dried
  • Salt and freshly ground black pepper

Instructions

  1. Preheat a dutch oven over medium heat. Cook the sausage until almost no pink remains. If there's an excess of grease, soak some up with a paper towel or remove some with a spoon. You can leave a few tablespoons in though as it adds flavor.
  2. Add the onions and cook them for about 4-5 minutes, stirring occasionally, until they're soft and slightly opaque. Add the garlic; cook one minute more, stirring frequently.
  3. Add the beans, tomatoes and thyme to pan. Bring to a boil then reduce heat to low; simmer at least one hour, stirring occasionally.
  4. Season liberally to taste and serve.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 204Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 5mgSodium: 550mgCarbohydrates: 32gFiber: 9gSugar: 4gProtein: 13g

This data was provided and calculated by Nutritionix.

© Kristy Bernardo
Cuisine: Italian / Category: Soups and Stews
6-Ingredient Sausage Stew (Hearty & Easy One-Pot Recipe)

Culinary CIA Boot Camp

by 26 Comments

Attending CIA Boot Camp in Hyde Park was one of the best things I've ever done in my career as a chef.

kristy bernardo with her instructor at the culinary institute of america in hyde park, ny

Update 2026: It's been 16 years since I attended the CIA in Hyde Park, NY! It seems impossible that it's been that long. It remains one of my favorite experiences and I'd still recommend it today. I checked to see if Chef D is still there but I wasn't able to find specific instructors for the classes (if you attend and he's still there, please do let me know)!

CIA Boot Camp - My Experience

Last week I went through CIA Boot Camp at the Culinary Institute of America. It was one of the best cooking experiences I've ever had!

First, let me tell you why I signed up for CIA Boot Camp in the first place. If you've read about my background in cooking, you already know that I have no formal training in this field. Completely self-taught, I fully acknowledge that there are things I can't possibly know that only a highly respected school culinary boot camp like the Culinary Institute of America Hyde Park can teach.

Yet I also have a successful side business working as a Personal Chef. The business is still in its infant stage, yet it's growing quickly, so I really felt that I needed to step up my game. Enter CIA Boot Camp at the Culinary Institute of America Hyde Park.

Before I enrolled in CIA Boot Camp, I was really torn over whether or not to attend the basic or advanced class. Both are pricey at $2,095 for just one week of training, and both cover very different topics. I was leaning toward the advanced CIA Boot Camp when I noticed that there were no advanced classes on the schedule at the Hyde Park location (which was my chosen destination since I could drive versus fly...much better for me).

So the basic CIA Boot Camp it was, and I have to say that I don't regret the choice (and I've since learned that they're merging the advanced class with their "World Cuisines" camp).

The basic CIA Boot Camp really is, well...basic. Covering everything from basic knife skills and mise en place to sauces and strudels, there are a lot of basic techniques covered in a very short amount of time.

But it's done in a very organized and detailed way, so even though the amount of information being given can be a bit overwhelming, you're given plenty of time for note-taking and interaction with the Chef so that all of your questions can be answered. And the best part? You'll get time each day in the professional kitchen to practice your newly-learned skills!

A typical day at CIA Boot Camp:

  • Get up around 5:30 am to get ready for the day. Yes, this is early. Yes, you're excruciatingly tired by the time you get to the end of the week. But you'll be having so much fun that it just won't matter!
  • Head to the CIA campus for breakfast. You can not imagine how delicious breakfast is here, and there's truly something for everyone. The students are the ones doing the cooking and you can taste all their delicious experience in every bite. Each day there's a different menu, from eggs benedict to breakfast quesadillas to pancakes...and you're always offered bacon, sausage and breakfast potatoes with your order. And if you're not in the mood for any of that, you can try any number of delicious pastries, scones and oatmeal with assorted toppings. And if that's not enough, there's usually some interesting dish created by the students set out as a special; one morning it was homemade yogurt and poached pears with a sprinkling of homemade granola. Another morning it was homemade chutney layered with homemade yogurt with homemade granola and fresh berries. All of this before 7am, and all is included in the cost of boot camp.
  • Lecture begins at 7am and lasts until about 8:30. A variety of topics will be discussed, from stock and sauces to sauteing to soups to stewing. It's an interactive discussion where you're not only learning from the best in the business, but you're able to ask all those questions you've never been able to get answers to.
  • Sometime around 8:30, you'll head to the kitchen to do some serious cooking. This is the most fun of culinary boot camp and where you'll gain the most hands-on knowledge. There are 16 boot campers for each class; each class is divided into 4 teams. Each team is given a menu for the day, and the menu gets cooked however that team chooses to divide it up. Our team each chose a specific dish from the four-item menu which seemed to work really well. We were each able to cook a main item and assorted sides and desserts. If you're a Top Chef devotee like me, the best way that I can explain with it's like to cook in the CIA kitchens is what I imagine it must feel like to cook in the kitchens on Top Chef. It's a bit of controlled chaos with a lot of learning, laughing and fun thrown in the mix. It's rare, but there might even be times you're missing a key ingredient and have to make adjustments. But it's all in good fun, everyone is there to help each other, and if you've got a great team like I did, you'll know that your teammates have your back. And your Chef instructor and a couple of seasoned kitchen assistants are there to guide and instruct you as much - or as little - as you need.
  • Lunch. Now it's time to eat all your hard work! Each day all the dishes that were created by the boot campers is put out on beautiful platters - food presentation is part of your training - for everyone to enjoy for lunch. It's fun to taste everyone's food and enjoy your creations.
  • Menu critique and review. Every aspiring chef at culinary boot camp will have their dish will be tasted by the Chef instructor, then critiqued on taste, texture and presentation. It sounds a bit nerve-wracking - and I won't lie, it really can be! - but mostly it's a lot of fun and a great way to get professional feedback on your cooking skills. This is one of the times that I learned the most, whether it was my dish being critiqued or not.
  • Tours, wine tastings or more lectures. Each day we did something a bit different after lunch depending on the schedule for the day. Always something fun and informative to enhance the week.
  • Rest and Relaxation. What this really means is time to rush back to your hotel to shower before you have to return for dinner. Yeah, it's a rough life.
  • Dinner on campus. Each night at culinary boot camp (with the exception of your first night) is dinner at one of the amazing CIA restaurants on campus. First course, entree and dessert, plus wine, is provided free of charge as part of your Culinary Boot Camp experience. The really cool thing about their restaurants? The staff are actually students - this is their last stop before graduation. And the majority of our service was nothing short of stellar (I'm talking about you, Frank from American Bounty!) and the food superb. It was a great way to relax after a hard day's "work", get to know the fellow boot campers better and just enjoy the overall experience of life at the CIA.

What surprised me most about my fellow boot campers is that I'd assumed that I'd likely be one of the oldest (not that I'm old, mind you 😉 But I'd incorrectly assumed that it would be filled with 20-somethings with a few thirty-somethings thrown in. As it turned out, there was a great mix of not only ages, but backgrounds and skill levels that made for a great class.

Some Things I Learned at CIA Boot Camp:

  1. Batonette, Paysenne and Oblique Vegetable Cuts
  2. Key terms for culinary preparations: Mirepoix, Bouquet Garni and Tomato Concasse
  3. The difference between a stock and a broth
  4. All about thickeners (I typically just use a roux or a slurry, but it's still nice to know other techniques)
  5. The five "Grand Sauces" - what they are and how to use them
  6. Great tips on food presentation
  7. How to broil - this is something that I just never do, so it was great to add this technique to my options list
  8. How to truss a chicken - the correct way
  9. The types of thermometers to use when roasting
  10. Proper temperatures for carryover cooking to work its magic and allow for truly tender proteins

There were so many more little things that I learned at CIA Boot Camp that I can't possibly list or even think of them all! It's difficult to convey just how amazing this experience was and how much it helped to transform me from a cook to a chef.

As someone who is self-taught, there are only so many things I could learn through books, videos and cooking shows. It's one of those "you don't know what you don't know" head-slapping experiences that until you go through it, you'll never realize how much further you actually had to go!

I'm toying with the idea of doing five separate CIA posts - one for each day of CIA Boot Camp - to explain in more detail what it was like and why you should go. Happy to do that if enough of you request it, or I'm also happy to chat one-on-one and answer any questions you might have before you attend. Just leave a comment below and I'll be sure to answer right away.

I plan on heading back for the more advanced classes just as soon as I can. The "World Cuisines" camp is high on my list, along with several others. I guarantee that once you go, you'll be ready to go again!

8 Heavenly Leftover Steak Recipes

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These leftover steak recipes are tried-and-true meals that will transform your leftovers into something amazing.

Turn your leftover steak into an amazing appetizer or an exotic thai dish! Here are five leftover steak recipes that will have you saving room for dessert.

At a typical restaurant, a single serving provides enough for two meals. Add to that the fact that steaks are one of the most ordered entrees in restaurants today, and that's one heck of a lot of doggie bags - and a lot of leftover steak.

What to do with leftover steak is an easy question to answer (just eat it)! But if you want to transform your leftovers into something amazing, try one of these leftover steak ideas. These ideas work with any type of leftover steak from filet mignon and rib eye to a london broil.

Before you begin find the best ways to store and reheat leftover steak.

What you can do if your leftover steak is tough

It's best to chop it into small pieces and add it to a soup or turn it into breakfast hash if your steak is tough. You can also pop it in the freezer for 20 minutes, then slice it paper-thin for sandwiches. Any of the leftover steak recipes below will work fine with tough steak using one of these methods.

How long is leftover steak good for?

Leftover cooked steak will last up to four days in the refrigerator. You can also freeze it for up to one month, just make sure you use a freezer bag with as much air removed as possible and seal it tightly.

There are a lot of ways to enjoy leftover steak: add it to eggs, serve it with smashed potatoes or toss it into a steaming pot of potato soup.

But why not turn it into an amazing appetizer or an exotic Thai dish? Here are six leftover steak recipes that will have you ordering two steaks next time!

Turn your leftover steak into an amazing appetizer or an exotic thai dish! Here are five leftover steak recipes that will have you saving room for dessert.

Leftover Steak Recipes:

  1. Steak and Horseradish Crostini: Slice a small baguette and place on a baking sheet. Melt ¼ cup butter with a finely minced garlic clove and drizzle over bread. Bake at 250F for about an hour, turning every 15 minutes.
    Slice leftover steak against the grain into paper-thin slices. Allow steak slices to come to room temperature.
    Combine ½ cup of sour cream or creme fraiche with 2 tablespoons prepared horseradish and a dash of hot sauce. Season to taste with kosher salt and freshly ground pepper.
    Place a slice or two of steak onto a crostini, then top with a teaspoon or so of horseradish cream. Garnish with chopped chives.
  2. Steak Hash: Sauté a small chopped onion and a small chopped red bell pepper in a tablespoon of oil until tender. Add a minced garlic clove and sauté for another minute or so. Add three medium potatoes, cooked and diced, along with one cup diced leftover steak. Continue cooking until potatoes and meat are heated through. Season with kosher salt and freshly ground pepper, then place on serving plates and top with your favorite shredded cheese and poached eggs.
  3. Thai Beef Salad: In a large bowl, mix together ½ cup fresh lime juice, ½ lemongrass stalk (chopped), ½ cup each of chopped fresh cilantro and mint, a chopped green onion, 2 T. fish sauce, 2 t. sweet chili sauce and ¼ cup of sugar. Slice leftover steak against the grain into thin slices and add to the dressing mixture. Refrigerate for at least two hours and up to one day. About an hour before serving, remove steak mixture from refrigerator and allow to come to room temperature. Tear half of one head of lettuce into bite-sized pieces and place in a serving bowl. Add steak mixture, top with diced cucumber and cherry tomatoes.
  4. Steak and Cheddar Quesadillas: Slice leftover steak against the grain into thin strips. Sauté in a teaspoon of oil with a small amount of taco seasoning (depending on how much leftover steak you have) until just heated through. Place steak slices on one half of a large tortilla, then top with shredded cheddar cheese, sliced tomato, diced jalapeno and sprinkle of red onion. Fold empty side of tortilla over the other, and grill in a hot pan with a teaspoon of oil until golden brown. Flip and brown other side, then remove from pan and slice into four large pieces. Top with fresh avocado and garnish with chopped cilantro.
  5. Steak Salad with Cilantro-Jalapeno Pesto
  6. Beef Stroganoff
  7. Steak & Potato Chimichurri

And finally, my personal favorite leftover steak recipe! This leftover steak sandwich is so much more than tossing your steak onto a slice of bread. Caramelized onions, sautéed mushrooms, and horseradish cream served on garlic bread! It's the best leftover steak recipe you'll ever make.

A leftover steak sandwich on a white plate

The Leftover Steak Sandwich (served on garlic bread!)

Yield: 2 sandwiches
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

This recipe is intended for you to throw this sandwich together with what you've got on hand, however, it's SO GOOD that you may want to plan ahead if you're dining out at your favorite steakhouse.

Ingredients

  • ½ lb leftover steak (or use however much you have leftover)
  • ½ cup sour cream
  • 2 tablespoons prepared horseradish
  • 1 large sweet onion
  • ¼ cup extra-virgin olive oil plus 1 tablespoon, divided
  • 2 teaspoons light brown sugar, optional
  • 8 oz cremini mushrooms, optional
  • 2 ciabatta rolls
  • 1-2 garlic cloves, minced
  • ¼ cup extra-virgin olive oil
  • Sliced cheese

Instructions

  1. Slice leftover steak against the grain into thin strips. Allow steak to come to room temperature.
  2. Make the horseradish cream. Mix together ½ cup of sour cream with 2 tablespoons of prepared horseradish. Adjust the amounts to suit your tastes and according to the strength of the horseradish, which can vary greatly between brands.
  3. Meanwhile, make the caramelized onions. To do this, slice a large sweet onion into rings. Heat a skillet over moderate heat; add a tablespoon of oil. Add onion rings and a pinch of salt; saute slowly until golden brown and caramelized, about 45 minutes or so. Don’t turn up the heat! In fact, if your onions are browning too quickly, turn the heat to medium-low. I like to add a couple teaspoons of brown sugar at the start of cooking; it helps the onions to caramelize and makes them a bit sweeter. You can also try adding a healthy dose of your favorite hot sauce toward the end for an extra spicy treat!
  4. If you’re a mushroom lover, slice some mushrooms and saute over high heat in a small amount of oil (yes, high heat so they get nice and brown…that’s where all the best flavor is).
  5. Now make the garlic bread…that’s right, garlic bread. First, add a minced garlic clove (or two) to ¼ cup of extra virgin olive oil; let sit at room temp for at least thirty minutes. Next, take a couple of ciabatta rolls – don’t substitute here, trust me – and brush on your olive oil onto the cut parts of the rolls. Place rolls cut side up on a baking sheet and broil until golden brown.
  6. Top roll bottoms with sliced steak, sautéed mushrooms, caramelized onions and a slice of jack or provolone cheese. Place back under broiler until cheese is melted. Spread horseradish cream onto cut side of roll top and place on top of sandwich.
Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 1261Total Fat: 92gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 60gCholesterol: 152mgSodium: 702mgCarbohydrates: 68gNet Carbohydrates: 63gFiber: 5gSugar: 22gProtein: 45g

This data was provided and calculated by Nutritionix.

© Kristy Bernardo
Cuisine: American / Category: Main Dish
8 Heavenly Leftover Steak Recipes

Do you have your own leftover steak ideas? Drop a comment below and share your favorites!