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Grilled Tilapia

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Grilled tilapia is tender, flaky goodness with a hint of char. Grilling enhances the fish's natural flavor while retaining moisture for an outstanding result.

Grilled tilapia is an easy, healthy, and delicious main. The mild, flaky fish easily pairs with various herbs and spices, plus it cooks quickly, making it a go-to on busy days when you don't have a lot of time. A simple marinade is one of my favorite ways to prepare the fish. An acid, salt, an herb or two, and a bolder spice are all you need for a delicious dish you'll want to eat again and again.

Grilled Tilapia

Why You'll Love This Grilled Tilapia

  • Healthy - Tilapia is a low-calorie, low-fat, and high-protein fish rich in essential nutrients, including omega-3 fatty acids, choline, niacin, vitamin B12, and vitamin D.
  • Delicious - Grilled tilapia has a slightly smokey flavor and lightly charred exterior, contrasting beautifully with its tender and juicy interior.
  • Quick - Preparation takes a little over 30 minutes (mostly inactive), and cook time is less than 10. Yes, 10 minutes!
  • Affordable - Tilapia is a great seafood option for those who want mild, flakey fish without the high price tag. It is cheaper than other fish because tilapia is simpler to raise. They mature quickly and eat a primarily plant-based diet.

Grilled Tilapia Ingredients Notes

  • Tilapia: Fresh tilapia fillets are best. When buying tilapia fillets, look for firm, moist flesh (not slimy) with no dry spots. The fillets should also have no foul, fishy odor. Frozen tilapia is an option since it is more readily available, but freezing impacts the fish's delicate texture. You can also use other white fish, such as cod or haddock.
  • Vegetable oil: Grilling involves high heat, so you need to use an oil with a high smoke point. If you're not a fan of vegetable oil, use canola or avocado oil.
  • Lemon juice: Fresh lemon juice adds acidity and brightness to the fish.
  • Dried herbs: Oregano brings a sharp, almost pepper-like pungency, while dried parsley adds nice color and mild bitterness to contrast the acidity and smokiness of the marinade.
  • Paprika: Smoked paprika adds smokiness and vibrant red color to the fish.
  • Salt and pepper: Simple seasonings enhance the flavor of the fish.

A complete ingredients list with amounts is in the recipe card below!

How to Make Grilled Tilapia

  1. Marinate the fish: Whisk the oil, lemon juice, and half of the seasonings in a bowl and pour this over the fish. Let the fish marinate for 30-45 minutes to give the flavors time to permeate.
  2. Preheat the grill: Prepare your grill for high-heat cooking. To prevent sticking, lightly brush the grill grates with oil or grab a grill mat. Tilapia is rather delicate.
  3. Grill the fish: Remove the fillets from the marinade and discard any remaining marinade. Once done, sprinkle the fillets with the remaining seasonings and grill for 3-4 minutes per side or until the fish is opaque and easily flakes with a fork.
  4. Serve: Plate the grilled tilapia with your favorite side dish, garnish as desired, and enjoy.
Pre-Grilled Tilapia

Variations, Substitutions, and Cooking Tips

Clean your grill grates - Clean grates ensure tasty food and prevent sticking. The last thing you want is a transfer of flavors of food previously cooked on the grill.

Use a grill basket - If you don't have or dislike grill mats, you can always use a grill basket. They are pretty inexpensive and intended for grilling delicate foods like fish without the risk of sticking.

Add more spices - Experiment with other spices, like cumin, chili powder, or coriander, to add more flavor to the fish.

Try different marinades - You can use different marinades, such as spicy lemon garlic or honey lime if you're craving a hint of sweetness.

What to Serve with Grilled Tilapia

Grilled tilapia is a versatile dish that pairs well with various sides. Throw vegetables on the grill as the fish cooks to make a quick side, whip up a little rice, a grilled corn salad, or prepare a quick salsa or pico de gallo to serve on top of each fillet. Potatoes also go well with tilapia.

Prepared Grilled Tilapia

Storage and Freezer Tips

Grilled tilapia is best stored in the refrigerator instead of the freezer. For proper storage, first, cool the grilled fillets to room temperature. Do not leave fish or other cooked food at room temperature for more than 2 hours (or 1 hour when temperatures exceed 90 degrees Fahrenheit). Once the fish is at room temperature, place it in an airtight container and refrigerate for up to 3 days.

How to Reheat

To reheat grilled tilapia, avoid the microwave if possible since it is easy to overcook fish in the microwave. Instead, preheat your oven to 275 degrees Fahrenheit, add the fish to a lightly greased baking dish, follow with a splash of water, and place into the oven to reheat for 10-15 minutes.

Grilled Tilapia Recipe

Grilled Tilapia

Yield: 4 Servings
Prep Time: 35 minutes
Cook Time: 10 minutes
Total Time: 45 minutes

Grilled tilapia is tender, flaky goodness with a hint of char. Grilling enhances the fish's natural flavor while retaining moisture for an outstanding result.

Ingredients

  • 1 ½ pounds tilapia fillets
  • ¼ cup vegetable oil
  • ¼ cup fresh lemon juice
  • 2 teaspoons sea salt, divided
  • 2 teaspoons garlic powder, divided
  • 2 teaspoons dried oregano, divided
  • 1 teaspoon dried parsley, divided
  • ½ teaspoon smoked paprika, divided

Instructions

  1. Place the tilapia fillets in a shallow bowl in a single layer.
  2. Whisk the oil, lemon juice, and half of the seasonings together to make the marinade.
  3. Pour the marinade over the fish, cover the bowl, and marinate for 30-45 minutes.
  4. Remove the fish from the marinade, pat dry, and sprinkle with the remaining seasonings.
  5. Prepare a grill or grill pan for high-heat cooking and oil the grates to prevent sticking. You may have to use a grill mat if the grill grates are too far apart.
  6. Grill the tilapia for 4 minutes or until the fish starts to pull away from the grates.
  7. Flip and cook for another 4 minutes. The fish is done when it easily flakes.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 350Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 97mgSodium: 1155mgCarbohydrates: 3gFiber: 1gSugar: 0gProtein: 45g

This data was provided and calculated by Nutritionix.

© Monique McArthur
Cuisine: American / Category: Main Dish
Grilled Tilapia

Try these recipes next!

Smoked Chicken Wings

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These smoked chicken wings are fall-off-the-bone tender, packed with a bold smoky flavor, and incredibly easy to make. Whether you're hosting a barbecue, getting ready for game day, or just craving juicy wings with crispy skin, this foolproof recipe delivers every time. Fire up your smoker and discover why smoked wings are the ultimate crowd-pleaser!

🕒 Prep Time: 10 min | ⏳ Cook Time: 1 Hour 20 Minutes | 🍗 Serves: 4 | 🔥 Cooking Method: Smoker | 🍴 Perfect for BBQs, Tailgates, and Game Day

easy smoked wings are on a white plate with a glass of beer in the background

Why You'll Love Smoked Chicken Wings

There is nothing like having a platter of smoked chicken wings before you. They smell wonderful, taste even better, and the recipe is super easy to follow. We're pros at it and have more easy and crispy chicken wing recipes for any time you need one!

  • Delicious smoky flavor - Smoked chicken has so much depth and dimension. It is sweet, bitter, savory, and so much more. There's nothing like it, and the flavor smoking imparts can't be replicated with other cooking methods.
  • Tender and juicy - Great things happen when you cook chicken low and slow. This is especially true with bone-in skin-on chicken. You get tender, succulent meat, and the overall flavor is top-tier!
  • Easy to make - With just a few ingredients and some time, you can have delicious smoked chicken ready to go.
  • Quick - Although smoked chicken wings are cooked low and slow, total time makes this a relatively short cook.
  • Perfect for entertaining - This recipe is great for a small group but can be scaled up to feed a crowd, making it an excellent option for backyard barbecues or potlucks.
a closeup of crispy and juicy smoked chicken wings

Ingredients You'll Need

To make smoked chicken wings, you'll need the following:

  • Chicken wings: Buy whole wings since they are cheaper and separate them yourself, or don't. When I smoke or grill wings, I usually keep them whole since they require minimal prep and are a little easier to take on and off the grates. However, if you want to separate them, feel free to do so before or after the wings are cooked. Party wings, already separated, certainly work here too.
  • Oil or Baking Powder: Using oil or baking powder is the key to crispy wings! Although any oil will do, neutral is best (canola oil, vegetable oil, avocado oil are all great options). Its sole purpose is to help the seasonings stick to the wings. If using baking powder, make sure it isn't past the expiration date, 6-12 months.
  • Salt: Kosher salt's pure, salty taste and large crystals make it ideal for dry rubs. This type of salt also pulls surface moisture rather quickly to achieve crisper skin.
  • Spices: Paprika adds another layer of smoky flavor and gives the chicken wings a red tint, black pepper brings mild heat, and cumin imparts a warm earthiness.

A complete ingredients list with amounts is in the recipe card below!

How to Make Smoked Chicken Wings

Prepare the smoker:

Preheat your smoker to 250 degrees Fahrenheit with your wood of choice. Applewood is a good choice because it is fruity, mild, and sweet. Cherry wood or hickory chips are good choices too.

Season the wings:

Drizzle with oil, then add the seasonings and toss to coat. The oil helps the seasonings adhere to the chicken wings and prevents sticking once they're on the grates.

Smoke the wings:

Place the chicken on the grates skin side up, and smoke for 30 minutes or until the internal temperature of the thickest part of the wings register 165°F.

Optional - Broil for crispy skin:

Although optional, this step is highly recommended if you're a sucker for smoked chicken wings with super crispy skin. Fire up your oven's broiler, transfer the smoked chicken wings to a baking sheet, and broil them for a few minutes. Just keep an eye on the wings so they don't burn.

Seasoned wings on grill grates being smoked low and slow

Variations, Substitutions, and Cooking Tips

Use a meat thermometer - It's essential to use a meat thermometer to ensure that the chicken wings are cooked to a safe temperature.

Try different seasonings - You can switch up the seasonings to create a different flavor profile. Store bought seasoning mixes work too. One of our favorites are these 4-ingredient lemon pepper wings which would really well if you smoked them first!

Use a sauce instead - Skip the dry seasoning and toss the wings in your favorite sauce. We're partial to these spicy chicken wings. These sweet and spicy Korean wings are also a great choice!

Use different smoking wood -  For a more intense smoke flavor, use cherry, hickory or even mesquite, but apple and pecan are also good choices. Just be careful of stronger smoking wood because it can easily overpower the chicken.

Brine the chicken - Brining isn't crucial for wings; however, the extra preparation is beneficial. Brining helps regulate cooking temperature by evenly distributing moisture throughout the meat.

a platter of tender and juicy smoked wings on a white platter

How to Store and Freeze Leftovers

Leftover smoked chicken wings can be stored in an airtight container in the refrigerator for up to 3 days. Allow the chicken to cool to room temperature before storing.

To freeze, wrap the smoked chicken wings in plastic and place them in a freezer bag. You can also flash-freeze them on a baking sheet before transferring them to a freezer bag so they don't stick together. The wings will keep in the freezer for up to 3 months.

Best Way to Reheat Smoked Wings

The best way to reheat smoked chicken wings is in the oven. To reheat, place in a 350-degree oven for 15-20 minutes. If reheating from frozen, thaw the wings beforehand. You can also reheat them in the microwave for a few minutes, but you may want to pop them under the broiler afterward to crisp up the skin.

Frequently Asked Questions

How long does it take to smoke chicken wings? It may not take as long as you think! This recipe has only 10 minutes of prep time and a total cooking time of 1 hour and 20 minutes.

What temperature should smoked chicken wings be cooked to?

The internal temperature should reach a minium of 165F. I usually bring mine to about 160F if I'm planning on broiling them so they don't go over and stay nice and juicy!

Do you flip wings when smoking them?

You certainly can but it's not necessary. They cook "low and slow" and all the crisping is done under the broiler, so you really don't need to flip them.

What wood is best for smoked chicken wings?

This is subjective, of course, but we're partial to hickory. Apple, cherry, and pecan are also terrific choices.

Can you make smoked chicken wings ahead of time?

Absolutely! Smoke the wings then place them in the refrigerator for up to one day, then broil just before serving to get them hot and crispy.

If you're looking for a great side dish to go with this awesome recipe, try some sweet and smoky baked beans or mac and cheese in the smoker!

a platter of tender and juicy smoked wings on a white platter

Smoked Chicken Wings

Yield: 4-6 Servings
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 30 minutes

Looking for a finger-licking good appetizer? These smoked chicken wings are seasoned perfectly and cooked low and slow so they're tender and juicy.

Ingredients

  • 3 pounds chicken wings
  • 3 tablespoons vegetable oil or substitute with 1 tbs of baking powder added to seasoning
  • 2 teaspoons smoked paprika
  • 1 ½ teaspoons kosher salt
  • ¾ teaspoon black pepper
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder

Instructions

  1. Preheat your smoker or pellet grill to 250 degrees Fahrenheit. I recommend applewood smoke for this cook.
  2. Pat the wings dry, then transfer them to a large tray.
  3. Drizzle the wings with oil, then sprinkle with seasonings. Toss to coat the wings in oil and seasonings.
  4. Transfer the wings to the grates. Make sure they are evenly spaced.
  5. Close the lid and smoke for 1 hour and 20 minutes or until the internal temperature reaches 165 degrees Fahrenheit.
  6. Optional but recommended: Transfer the wings to a sheet pan and turn your oven to broil. Broil for 3-5 minutes or until the skin is crispy. Serve.

Notes

Any seasoning can be substituted with this recipe.

To sauce the wings instead, simply create a mix of 1 ½ teaspoons kosher salt and 1 tbs baking powder and toss to coat the wings evenly. Toss in your favorite sauce, hot sauce or serve plain.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 808Total Fat: 62gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 37gCholesterol: 186mgSodium: 1451mgCarbohydrates: 24gFiber: 1gSugar: 1gProtein: 39g

This data was provided and calculated by Nutritionix.

© Monique McArthur
Cuisine: American / Category: Appetizers
Smoked Chicken Wings

Teriyaki Chicken Wings

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These teriyaki chicken wings are sweet, sticky, smoky, and incredibly easy to make. Whether you're using the grill, oven, or fryer, this awesome recipe is packed with flavor thanks to a homemade teriyaki sauce that's better than store-bought. Perfect for game day, backyard BBQs, or weeknight dinners!

🕒 Prep Time: 10 mins | 🔥 Cook Time: 30 mins | 🍗 Serves: 4 | 👩‍🍳 Methods: Grill, Bake, or Fry | 🌟 Flavor: Sweet, Smoky, Umami

a rustic red plate holds teriyaki chicken wings on a wood table

Why You'll Love These Wings!

  • Sweet, savory, and sticky - These wings are coated in a homemade teriyaki sauce that's sweet and salty, with a little of that indescribable umami that makes a dish incredible. It clings to the crispy skin so you won't miss even a drop.
  • We make wings a lot, and we only publish our best chicken wing recipes.
  • Grilled to perfection (or bake or fry!) - While we love the smoky flavor you get from grilling, you can bake or fry these wings with equally delicious results. No matter which method you choose, they turn out crispy, juicy, and so flavorful! You can also air fry them and, if your wings are frozen, you can try our frozen chicken wings air fry method.
  • Made with pantry staples - The sauce comes together in minutes using ingredients you probably already have on hand.
  • They're great for a crowd - These wings are always a hit. I've made them on the grill for a summer BBQ and for a weeknight dinner with a salad.
  • They can be made ahead of time - The teriyaki sauce can be made in advance so all you'll have to do is cook the wings! You can also cook the wings ahead of time and run them under the broiler before tossing with the sauce.

Ingredients You'll Need

Chicken Wings

  • Chicken Wings
  • Cooking Oil
  • Sesame Seeds
  • Green Onions

All you really need are the wings, but you can toss them in a small amount of oil to help them get even crispier. If you grill them, it'll also prevent the wings from sticking to the grates.

Homemade Teriyaki Sauce

  • soy sauce
  • honey
  • light brown sugar
  • garlic
  • ground ginger
  • cornstarch

The sauce only takes about ten minutes to make and it tastes much better than store-bought. But if you want to use a bottled version, that will work just fine!

Teriyaki sauce typically contains soy sauce, mirin (or sake), and a little sugar. This version skips the mirin and uses more common ingredients to achieve the same result: delicious.

I make this homemade teriyaki sauce often and it's so delicious on grilled chicken wings. When it's not grilling season, I usually opt for baked lemon pepper wings. And when I want something spicy, I go for crispy baked buffalo wings.

a square white plate has a square white dish of homemade teriyaki sauce in the middle, with easy teriyaki chicken wings arranged around the sauce.

How to Make Teriyaki Chicken Wings

Grilled

Grill the chicken wings over medium-low heat with the cover on until they're almost cooked through, about 20 minutes. Flip once halfway through. Brush on some of the teriyaki sauce over the wings, then continue cooking until they're completely cooked through, about 5 more minutes.

Baked or Air-Fried

Place wings on a wire rack set on a baking sheet, taking care not to crowd wings. Bake for 50-60 minutes or until golden brown and crispy. Flip once halfway through, brushing on more teriyaki sauce, if desired.

Use the same method to air-fry your wings, but flip them after the first 15 minutes, and check them for doneness starting at 25 minutes.

Deep-Fried

Pour 3 inches of oil in a large saucepan or deep fryer and heat to 375°F. Fry the wings in a single layer for 8 to 10 minutes until they're golden brown and cooked through. Let the cooked wings drain on paper towels while you fry the remaining wings.

a red plate that's heaping with teriyaki chicken wings topped with sesame seeds and chopped green onions

Tips for Perfect Teriyaki Chicken Wings

Cooking Tips

  • Use a wire rack for baking - Placing the wings on a wire rack set over a baking sheet allows heat to circulate and fat to drip away, resulting in crispier skin.
  • Avoid overcrowding - No matter which cooking method you choose, give your wings space! Overcrowding can cause steaming and prevent them from getting crispy.
  • Dry wings thoroughly before cooking - Pat the wings dry with paper towels before seasoning or cooking. This helps the skin crisp up and allows the sauce to adhere better.
  • Use a meat thermometer - Wings are done when they reach an internal temperature of 165°F. Keep an eye on them with a meat thermometer - it's dangerous to eat undercooked chicken and no one wants overcooked wings.

Sauce & Flavor Tips

  • Simmer the sauce to thicken - If your sauce seems thin, simmer it for a few extra minutes to reduce and thicken before glazing the wings.
  • Double the sauce for dipping - Reserve half of the teriyaki sauce for dipping after the wings are cooked. It adds even more flavor!
  • Customize the sweetness - Add more or less honey or brown sugar depending on how sweet you like it. Remember - you can always add more.
  • Add sesame seeds or green onions for garnish - Don't be tempted to skip the sesame seeds or green onions at the end. They add texture, color, and definitely flavor.

Grilling Temperature Tips

Teriyaki chicken wings should be grilled over medium or medium-low heat. I usually go for medium-low since I've had better success at that temperature. You can also start the wings over medium-high heat until they're seared, then move them to the cooler part of the grill to finish cooking.

How to tell when the wings are done

We mentioned this above, but one more time for the people in the back: chicken should be cooked to an internal temperature of 165°F. A meat thermometer can test this for you. It's simple to do, just press the thermometer into the thickest part of the wing and pull them when they reach the right temperature.

If you don't have a meat thermometer, just remember that grilling these teriyaki chicken wings will go pretty quick! It usually takes wings about 30 minutes total on the grill, give or take depending on their size. I put our wings on the grill, then turn them after about 10-15 minutes.

If you love the flavor of teriyaki, try this easy teriyaki chicken recipe made in a skillet or dutch oven!

Teriyaki Grilled Chicken Wings

Teriyaki Chicken Wings

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

You'll love the flavor combination of chicken wings and a sweet teriyaki wing sauce made with brown sugar, soy sauce and more delicious ingredients. These are great as an appetizer or a main course.

Ingredients

For the wings

  • 2 lb chicken wings
  • 1-2 tablespoon cooking oil
  • 1-2 teaspoon toasted sesame seeds
  • 1 green onion, chopped

For the teriyaki wing sauce

  • 1 cup water
  • ¼ cup soy sauce
  • 1 tablespoon honey
  • 5-6 tablespoon light brown sugar
  • 1 garlic clove, minced
  • ½ teaspoon ground ginger
  • 2 tablespoon cornstarch
  • ¼ cup cold water

Instructions

  1. In a small saucepan, add the water, soy sauce, honey, brown sugar, garlic, and ginger. Cook over medium heat until very hot and the sugars are dissolved.
  2. Mix the cornstarch and cold water together in a small dish. Add it to the pan and cook, stirring frequently, until the sauce thickens to your preference. It will thicken a bit more as it cools.
  3. Toss the wings with the oil. Grill them over medium-low heat (with the cover on) until they're almost cooked through, flipping them halfway through, about 20-25 minutes depending on their size.
  4. Brush on some of the teriyaki sauce over the wings, then continue cooking until they're completely cooked through, about 5 more minutes.
  5. Place the wings on a serving platter and sprinkle with sesame seeds and chopped green onions. Serve them with the remaining teriyaki sauce for dipping.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 1170Total Fat: 63gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 38gCholesterol: 186mgSodium: 1794mgCarbohydrates: 113gFiber: 1gSugar: 85gProtein: 40g

This data was provided and calculated by Nutritionix.

© Kristy Bernardo
Cuisine: American / Category: Appetizers
Teriyaki Chicken Wings

Honey Chipotle Baked Beans

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This easy Honey Chipotle Baked Beans recipe is a unique and delicious addition to BBQs, potlucks, picnics, and game day watch parties. So full of delicious flavor!

Why This Baked Beans Recipe Works

Honey Chipotle Baked Beans are my favorite - and now only - baked beans recipe. Sweet yet spicy, soft and piping hot, they go perfectly with typical summer barbecue fare.

You don't need to plan ahead. This couldn't-be-easier recipe since you start with canned beans and just dress them up in just 10 minutes plus bake time.

Easy Honey Chipotle Baked Beans

Honey Chipotle Baked Beans Ingredients

  • Canned baked beans: Choose your favorite canned baked beans as the additional ingredients will mostly drown out the original flavor.
  • Honey & Molasses: No brown sugar needed since you're getting plenty of sweetness from the molasses and honey.
  • Chipotle chiles in adobo sauce: The smoky heat of the chiles and adobo sauces adds a fiery flavor to these baked beans.
  • Worcestershire sauce & tomato puree: The Worcestershire and tomato puree adds a unique tangy and savory flavor to the sweet and spicy honey chipotle baked beans.
  • Shallots or onion:  Either will work but If you do not care for onions, omit them.
  • Ground cumin, garlic and salt: To season and enhance the flavor of the beans.
  • Canola or olive oil: Just enough to coat the pan.
  • Cider vinegar: The cider breaks down the other ingredients which enhances the flavor and texture.

How to Make Honey Chipotle Baked Beans

  1. Sauté shallots & combine ingredients: Simply sauté the shallots over a medium-heat while stirring and adding the additional ingredients.
  2. Bake: Combine the beans and shallot mixture and bake until thick and bubbly.

Honey Chipotle Baked Beans Tips & Variations

Add protein - Add bacon, pancetta or ham to the baked beans.

Adjust the heat - It's simple to adjust the spice depending on your crowd. You'll still get lots of smoke flavor even if you make it mild.

Black Strap Molasses - Enhance the smoky profile of these beans by incorporating the distinctive flavor of Black Strap Molasses alongside the smoky chipotle peppers in adobo sauce. This particular molasses adds a touch of sweetness and bitterness, while also imparting subtle smoky undertones.

Customize - The beauty of the recipe is that you can customize the flavor, sweetness and smokiness simply by omitting or adding ingredients to your liking.

What to Serve with Baked Beans

The beauty of baked beans is that they go with almost anything but especially BBQ. I love to pair this baked beans recipe with smoked meats such as smoked pork chops. Hot dogs and baked beans are an American classic and macaroni salad, corn bread or corn on the cob are perfect side dish complements.

Storing & Reheating

Store the baked beans in an airtight container in the fridge for up to 6 days. To reheat, warm at a medium heat on the stove with a splash of chicken or vegetable broth or water.

Easy Honey Chipotle Baked Beans

Honey Chipotle Baked Beans

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

This easy Honey Chipotle Baked Beans recipe is a unique and delicious addition to BBQs, potlucks, picnics, and game day watch parties. So full of delicious flavor!

Ingredients

  • ½ cup minced shallots or onion
  • 1 tablespoon ground cumin
  • 2 large garlic cloves, minced
  • ½ cup tomato puree
  • 1 tablespoon canola or olive oil
  • ¼ cup honey
  • ¼ cup cider vinegar
  • 2 tablespoon molasses
  • 1 tablespoon Worcestershire sauce
  • ¼ teaspoon salt
  • 2 chipotle chiles (from a can in adobo sauce - or just 1 chile with some adobo sauce, to taste)
  • 2 28-oz cans baked beans, both drained of liquid from the top of the can after first opening

Instructions

  1. Preheat oven to 300°.
  2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shallots; sauté 4 minutes or until golden. Add cumin and garlic; sauté for 1 minute. Add tomato puree and oil, and cook for 2 minutes or until thick, stirring constantly. Add honey and the next 5 ingredients (through chiles). Reduce heat; simmer for 10 minutes, stirring occasionally.
  3. Combine beans and shallot mixture in a 2-quart baking dish. Bake at 300° for 1 hour or until thick and bubbly.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 279Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 786mgCarbohydrates: 61gFiber: 9gSugar: 31gProtein: 11g

This data was provided and calculated by Nutritionix.

© Kristy Bernardo
Cuisine: American / Category: Sides
Honey Chipotle Baked Beans

Rice And Mushroom Casserole

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Easy rice and mushroom casserole is simple to make and can be served for both casual weeknight dinners and special holiday meals.

Rice and mushroom casserole is such an easy side dish to make and it pairs well with practically any protein. It's easy enough to make for weeknight dinners, but it's delicious enough that you'll want to serve it for Sunday dinners and special occasions. It takes just a few ingredients and can be thrown together in minutes, so you can spend time on other dishes that require more attention, or just relax while it bakes.

Rice and Mushroom Casserole

Why You'll Love Rice and Mushroom Casserole

  • Home Cooked Comfort Food - Who doesn't love a good, hearty casserole? This is one of those dishes that will become a staple, like homemade mac and cheese.
  • Easy to make - Rice and mushroom casserole only takes a few minutes to put together and there are just a handful of ingredients.
  • Versatile - You can dress it up or down, pair it with any protein, or eat it on its own.

We like to serve this with a simple protein like blackened salmon or or an easy teriyaki chicken.

Ingredients

  • White Rice - You can use any long grain white rice, including basmati or jasmine. If you opt for a short grain, it may be a bit stickier. You can use brown rice if you prefer, but it may require a longer cook time.
  • Mushrooms - We use presliced white mushrooms in this recipe - of course you can buy whole and slice them yourself, but we like the time-saving element of the presliced mushrooms.
  • Beef Consommé - We use 2 cans of beef consomme (usually Campbell's Brand). You can use any brand you prefer. The consomme adds a rich flavor to the rice and mushrooms.
  • Onion - We like to finely chop a yellow onion for this dish, but a white onion would work as well.
  • Butter - A full stick of regular, salted butter adds delicious, creamy, buttery flavor to this side dish.
  • Salt & Pepper - Add salt and pepper to taste to enhance the flavor. Do this after cooking as the beef consommé and butter contain salt so you'll want to taste it after it's cooked so that you don't over-salt it.

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

How To Make Rice and Mushroom Casserole

There are two ways to make rice and mushroom casserole and both of them are easy. The dump and bake method is exactly that: put everything in the casserole dish and bake until cooked through. But I like the flavor that a little bit of sautéing adds to the dish so I'll cover this method first.

  • Precook Mushrooms & Onions - Add a tablespoon of butter to a saute pan until melted. Then, add your mushrooms and onions and sauté until tender and browned.
  • Prepare rice - Spray a bit of nonstick cooking spray into your casserole dish, then add your rice and beef consommé.
  • Put it all together - Dump the sautéed mushrooms and onions on top of the rice and beef consommé. You can stir it all together or leave it layered.
  • Add butter - slice a stick of butter into tablespoon-sized slices and lay them over the top of the rest of the ingredients.
  • Bake - Place the casserole in the oven and bake for 45 minutes or until cooked through.

Dump & Bake Method

Add the rice, beef consommé, raw mushrooms, and raw onions to the casserole dish. Layer the butter slices over the top and bake until cooked through.

Preparing Rice And Mushroom Casserole

Rice and Mushroom Casserole Tips & Variations

  • Swap out the mushrooms - We use white mushrooms most of the time, but you can also use baby bellas, wild mushrooms, shiitake, or a mix.
  • Use brown rice - we use white rice, but if you prefer to use brown rice, you can. You'll have to add about a half cup of additional consommé and bake it for an additional 20 minutes or until cooked through.
  • Swap the broth - if you want this to be a vegetarian dish, or just want to use a different broth, you can use beef broth, vegetable broth, chicken broth, bone broth or whatever you prefer. It will change the flavor of the dish, but it will still be delicious. Beef consommé has a stronger flavor, which is why we use that as the base.
  • Make it vegan - Use vegetable broth and a vegan butter substitute.
  • Add garlic - when you sauté the mushrooms and onions add garlic for another layer of flavor.
  • Add protein - shred a rotisserie chicken and add about a cup and a half of chicken to the casserole in the last 5 minutes of baking. Stir and serve as a complete meal.
  • Add other veggies - toss in sliced zucchini, broccoli florets, peas, or your favorite veg to pack in more nutrients. Water chestnuts are another common addition to similar dishes.
  • Add a garnish - fresh herbs are a great garnish for this; try chopped fresh parsley or basil. We always love finely chopped green onions or chives on this, too. You can also top it with something crunchy like french fried onions, sunflower seeds, breadcrumbs, panko, or chopped pecans. Some peopole even like this topped with parmesan cheese.
  • If you'd like to eliminate a few calories, the butter isn't essential - you can leave it off entirely or just put on as much as you'd like. Alternatively, you can add a few spoonful's of ghee or coconut oil if you prefer.
  • We recommend fresh mushrooms, but you're welcome to use canned mushrooms if you prefer.
  • Change it up by adding a can of condensed french onion soup in place of one of the cans of beef consommé.
  • Make it creamy by stirring in a can of cream of mushroom soup.

Storing & Reheating Rice and Mushroom Casserole

If you have leftovers, you can store rice and mushroom casserole in an airtight container in the refrigerator for up to 5 days. You can freeze it in an airtight container for two months.

To reheat, you can heat individual portions in the microwave for a minute and a half or until cooked through. You can also add the leftovers to an oven safe baking dish and reheat it in the oven at 350 degrees for 15 minutes or until heated through.

Rice and Mushroom Casserole

Rice And Mushroom Casserole

Yield: 8-10 Servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Easy rice and mushroom casserole is simple to make and can be served for both casual weeknight dinners and special holiday meals.

Ingredients

  • 2 cups white rice
  • 2 cans Campbell's Beef Consommé
  • 2 8-oz packages of presliced mushrooms
  • 1 Large yellow onion, chopped
  • 1 Stick of butter, sliced into tablespoons
  • Salt and pepper, to taste

Instructions

  1. Spray a casserole dish with nonstick cooking spray and preheat the oven to 350 degrees.
  2. Add 1 tablespoon of butter to a frying pan and sauté sliced mushrooms and chopped onion over medium heat just until tender and browned.
  3. Put white rice in the casserole dish and top with the sautéed mushrooms and onions.
  4. Pour in two cans of Campbell's beef consommé.
  5. Top with sliced butter.
  6. Bake uncovered for 45 minutes or until rice is tender and cooked through.

Notes

Sautéeing the mushrooms and onions is not required, we just like it this way. You can dump all raw ingredients into the casserole dish and bake if you'd like to save a little prep time.

Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 147Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 24mgSodium: 199mgCarbohydrates: 13gFiber: 1gSugar: 2gProtein: 3g

This data was provided and calculated by Nutritionix.

© Heidi Deal
Cuisine: American / Category: Sides
Rice And Mushroom Casserole

Healthy Chopped Thai Salad with Mango and Kale

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If you're looking for a salad that's anything but boring, this Chopped Thai Salad is it. It's loaded with color, texture, and tons of flavor! It's got crisp kale and cabbage to juicy mango, crunchy peanuts, and a creamy coconut-curry peanut dressing that pulls everything together.

It's fresh and delicious, plus it's satisfying enough to stand on its own or serve as a base for grilled chicken, shrimp, or tofu. This isn't your average lettuce-based salad. Instead, it's all about hearty veggies, fresh herbs, and a dressing so good you'll want to drizzle it on everything.

a very colorful chopped thai salad in a red bowl on a red table. the salad is covered in a coconut curry dressing with yellow and red bell peppers, kale, and chopped peanuts showing through the dressing

Why You'll Love It

  • It's incredibly fresh and flavorful. The coconut-curry peanut dressing is so good you'll want to drink it. No, I'm not kidding! 🙂
  • It's packed with texture. It has cabbage, kale, bell peppers, and peanuts that make every bite a crunchy contrast with the creamy dressing.
  • It's naturally vegetarian and gluten-free. It's a great option for a variety of diets with no swaps needed.
  • It's perfect for meal prep. Chop the veggies and store the dressing separately for easy lunches all week.
  • It's customizable. Add your favorite protein like grilled chicken, shrimp, or tofu to turn it into a full meal.
  • It's so colorful and fresh! It's a gorgeous salad that tastes as good as it looks.

Ingredients You'll Need

For the Salad

  • Kale: It's sturdy enough that it holds up to the dressing without wilting.
  • Napa cabbage: It's mild-flavored and crunchy, and also holds up to the dressing so everything stays fresh and crunchy.
  • Red bell pepper: Adds gorgeous color and a subtle sweetness to balance the other flavors.
  • Carrots: Shredded or julienned for extra crunch!
  • Mango: Juicy and sweet, it pairs perfectly with the flavors of the dressing. This is really the star of this chopped thai salad, so don't skip it!
  • Chopped peanuts: These are an important component of this salad, but can be omitted if you have an allergy, of course! (Keep in mind that the dressing has peanut butter).
  • Fresh cilantro: The cilantro isn't just an afterthought, it adds a lot of flavor!

For the Coconut Curry Dressing

  • Coconut milk: Use low-fat or full-fat, although full-fat is recommended. It's worth the extra calories, I promise!
  • Creamy peanut butter: You can go with crunchy peanut butter if that's all you have, but the creamy version makes the coconut-curry dressing extra creamy.
  • Yellow curry powder: This is what gives the dressing its incredible flavor.
  • Garlic: Every great dressing needs a little garlic!
  • Lime juice: Adds a little acidity to balance the creaminess of the coconut milk.
  • Sriracha: Add more or less of this depending on how spicy you like it.
  • Kosher salt: Salt enhances all the other flavors.

How to Make This Chopped Thai Salad

This salad might look fancy but it's surprisingly simple to pull together. Just blend, simmer, chop, and toss!

  1. Make the dressing: Add the coconut milk, peanut butter, curry powder, garlic, lime juice, sriracha, and salt to a blender. Blend it until it's very smooth. Pour the mixture into a small saucepan and bring it to a gentle boil. Reduce the heat and simmer for about 10 minutes, stirring it occasionally, until it's slightly thickened. Let it cool to room temperature.
  2. Prep the salad ingredients: While the dressing cools, chop the kale, cabbage, bell pepper, mango, and cilantro. Shred the carrots and roughly chop the peanuts.
  3. Toss it all together: Add the salad ingredients to a large bowl. Drizzle with the coconut curry dressing and toss well to coat everything evenly.
  4. Serve immediately: Or refrigerate the components separately and assemble it when you're ready to eat. It's perfect for meal prep!

Tips & Variations

  • Add your favorite protein: Make it a full meal by adding grilled chicken, sautéed shrimp, crispy tofu, or even leftover chopped or shredded rotisserie chicken. Edamame is a great vegetarian option for added protein, too.
  • Adjust the heat: The sriracha in the dressing gives it a gentle kick, but you can scale it up or down to suit your spice tolerance. If you want even more heat, you can add chili flakes or a pinch of cayenne.
  • Go nut-free: If you have a peanut allergy, swap the peanut butter for sunflower seed butter and skip the chopped peanuts. It won't be quite the same but still delicious! You can also use toasted pumpkin seeds or cashews for crunch.
  • Use what you have: No kale? Use more napa cabbage, shredded romaine, or even a slaw mix. If you don't have mango, try thinly sliced apple or orange segments.
  • Brighten it up: Serve it with extra lime wedges for squeezing over the salad just before enjoying.
  • Make it ahead of time: Keep the chopped salad ingredients and dressing in separate containers in the fridge. Toss it just before serving for a fresh chopped thai salad all week long!

Make-Ahead Tips

This chopped Thai salad is perfect for prepping ahead, just keep a few components separate so everything stays fresh and crunchy.

  • Store the dressing separately. After making the coconut curry dressing, let it cool completely and store it in an airtight jar or container in the fridge for up to 5 days.
  • Chop your veggies ahead of time. The kale, cabbage, and carrots hold up well and can be stored together in one container. Keep bell peppers, mango, chopped peanuts, and cilantro in separate containers.
  • Leave out the peanuts until serving. They'll stay crunchy if you add them fresh, rather than storing them mixed in.
  • Assemble it just before eating. When you're ready to serve, toss everything together with the dressing. This keeps the salad crunchy without becoming soggy.

What to Serve it With

Any Thai dish would go really well with this chopped Thai salad, especially if you serve it as a side instead of a main dish. Here are a few ways I like serving it:

  • Grilled Chicken Skewers: You can make the peanut sauce or just dip it in the salad's coconut-curry dressing.
  • Grilled Shrimp or Salmon: Serve these on the side or directly on top of the salad.
  • Sticky Rice or Jasmine Rice: A simple side of rice with a little butter and salt or a drizzle of the coconut-curry dressing is perfect!
  • Spring Rolls or Lettuce Wraps: These are especially nice if you're serving the salad to guests - they make such a pretty presentation!
  • Sandwiches, such as a bánh mì: They go perfectly together. This is my favorite combination!

Frequently Asked Questions

Can I make the salad ahead of time?

You can do everything ahead of time then toss it just before serving. Chop the veggies and store them in separate containers. Keep the coconut curry dressing in a jar in the fridge. Then toss everything together at the last minute.

Is this salad spicy?

It has a very mild heat from the sriracha in the dressing, but you can easily adjust it to your taste. Add more for extra heat or leave it out entirely.

Can I make it vegan?

The salad and dressing are naturally vegan as long as your curry powder is free from added animal products (most are). Use a plant-based protein like tofu or edamame if you'd like to bulk it up.

What can I use instead of peanut butter?

While it won't be quite the same, you can substitute sunflower seed butter for a nut-free option, or almond butter if you're just avoiding peanuts. Both will still give you that creamy richness in the dressing although the flavor will be quite different.

How long will the dressing last?

The coconut curry dressing will keep well in the fridge for up to 5 days. Store it in an airtight jar and give it a good stir or shake before using.

Can I skip the mango?

You can, but it really adds a nice sweetness that balances the earthy kale and spicy dressing. If needed, try subbing in orange segments, pineapple, or even thinly sliced apple.

This chopped Thai salad is just one of many you'll want to try! This wedge salad with bacon and blue cheese is a classic with a balsamic glaze twist. For something on the sweeter side, this fruit salad for autumn is loaded with seasonal fruit and makes a gorgeous addition to any table. This pea salad with onion and mayo is perfect when you're craving something nostalgic and creamy, and this salad with pineapple and cucumber is light, bright, and has just the right kick from hot honey. They all bring something a little different but they're all equally delicious!

Superfood Chopped Thai Salad with Coconut-Curry Dressing

Chopped Thai Salad with Coconut-Curry Dressing

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

You can make the dressing and prepare the salad ingredients and keep them in separate containers in the refrigerator for salads all week long. Keep the mango in its own container.

Ingredients

For the dressing

  • 1 can low-fat coconut milk
  • ¼ cup creamy peanut butter
  • 1 tablespoon yellow curry powder
  • 1 clove garlic
  • juice of a lime
  • 1-2 teaspoons sriracha
  • 1 teaspoon kosher salt (or to taste)

For the salad

  • 3 cups chopped kale
  • 2 cups chopped napa cabbage
  • 1 red bell pepper (chopped)
  • 1 cup shredded carrots
  • 1 cup chopped mango
  • ½ cup chopped peanuts
  • ½ cup chopped cilantro

Instructions

  1. Place all of the dressing ingredients in a blender and blend on high speed until very smooth. Place the dressing in a saucepan, bring to a boil then simmer until reduced and thickened, about 10 minutes. Set it aside to cool.
  2. Place the remaining ingredients into a large bowl, toss with the dressing and serve immediately.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 486Total Fat: 39gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 813mgCarbohydrates: 30gNet Carbohydrates: 23gFiber: 7gSugar: 12gProtein: 14g

This data was provided and calculated by Nutritionix.

© Kristy Bernardo
Cuisine: Thai / Category: Salads
Healthy Chopped Thai Salad with Mango and Kale

Stuffed Zucchini Boats

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This easy stuffed zucchini recipe uses just two additional ingredients to turn it into something special! It's so simple and delicious you'll make it again and again.

This Stuffed Zucchini with Goat Cheese & Marinara is just a riff on my Baked Goat Cheese with Marinara but it's different enough that it deserves its own page. It's an easy recipe with just 3 ingredients and it received a lot of Pinterest love.

No longer an appetizer but instead a delicious stuffed zucchini side dish that utilizes a summer vegetable that always needs new ideas for preparation. And it is absolutely delicious! So easy and fast to make, can be thrown on the grill or into the oven and goes with almost any main dish. Those are the kind of recipes I love coming up with, especially when it's that easy!

Stuffed Zucchini Boats

Why You'll Love This Stuffed Baked Zucchini Recipe

Low-carb vegetarian side dish: These stuffed zucchini boats are vegetarian, low carb, gluten-free, and keto.

Quick and easy: Very little prep work and 10 minutes bake time makes this recipe super easy!

Cheesy marinara topping: Two of my favorite ingredients combined! It's like a pizza without the crust.

Stuffed Zucchini Ingredients

  • Zucchini: Choose medium-sized zucchini, larger zucchini will work as well but you might need a bit more of the other ingredients. Summer squash can be used, if you prefer.
  • Goat cheese: I prefer fresh chèvre, in log form. Mozzarella cheese, parmesan cheese, cream cheese, mascarpone cheese or ricotta cheese or a combination are perfectly fine substitutes.
  • Marinara sauce: Use store-bought marinara sauce or use a homemade marinara sauce you like.
  • Chopped parsley: For garnish, if you prefer. Alternatively garnish with basil or oregano.

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

How to Make Stuffed Zucchini

Preheat the Oven & Prep the Zucchini: Scoop out the inside so the squash looks like a canoe and season.

Stuff the Zucchini Boats: Spread goat cheese in the bottom of each zucchini and spoon marinara sauce on top, then dot with remaining goat cheese.

Bake & Enjoy: Grill or bake until goat cheese is soft and marinara is bubbling, about 10 minutes. Serve immediately.

Easy Stuffed Zucchini Recipe

Stuffed Zucchini Tips & Variations

Add seasoning - Depending on the marinara sauce used there may not be enough flavor to your liking. Try adding Italian seasoning or other seasonings.

Make it meaty - Marina sauce can always be substituted with a meat sauce or even a leftover chili sauce, if you have it.

More Veggies - From fresh tomatoes to mushrooms, kidney beans, corn or other vegetables, make it a vegetable medley.

Kick up the heat - If you like it spicy, add jalapeno slices, chili flakes or your favorite heat enhancer.

Stuffed Zucchini Boats

Stuffed Zucchini Boats

Yield: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

This easy stuffed zucchini recipe uses just two additional ingredients to turn it into something special! It's so simple and delicious you'll make it again and again.

Ingredients

  • 4 medium-sized zucchini
  • 1 5- ounce log goat cheese
  • 1 ½ cups marinara sauce
  • Chopped parsley, for garnish (optional)

Instructions

    1. Preheat oven or grill to 400°F.
    2. Slice zucchini in half lengthwise and scoop out the seeds and carve the inside like a canoe, leaving the zucchini hollowed out. Season with kosher salt and freshly ground black pepper and place on baking sheet.
    3. Using half of goat cheese, spread a small amount in the bottom of each zucchini. Spoon marinara sauce on top, then dot with remaining goat cheese.
    4. Grill or bake until goat cheese is soft and marinara is bubbling, about 10 minutes. Serve immediately.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 173Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 18mgSodium: 602mgCarbohydrates: 13gFiber: 4gSugar: 8gProtein: 10g

This data was provided and calculated by Nutritionix.

© Kristy Bernardo
Cuisine: Italian / Category: Sides
Stuffed Zucchini Boats

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Smoked Queso Dip

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This easy smoked queso dip recipe is perfect to go alongside whatever you've already got smoking. It takes just minutes to throw together and is always the perfect appetizer!

Best Smoked Queso Dip Recipe

Queso dip used to be the first thing I'd order (maybe after a margarita) whenever we'd hit up our favorite Mexican restaurants. The free chips and salsa are great but a little queso for dipping salty chips and topping our entrees has always been too tough to resist. 

I started making my own queso dip at home years ago and have never grown tired of it. I usually double the batch because leftovers make great fillings and toppings for just about anything! One of my favorite "tricks" is to pour a little over roasted veggies (cauliflower and asparagus are especially good for this).

Once I bought a smoker I started smoking everything I can get my hands on (even tomatoes - give it a try)! We love smoking and/or grilling chicken and making carne asada, which meant it was only a matter of time before smoked queso dip made an appearance.

If you're concerned about too much "smoky" flavor - or even not enough - you'll be glad to hear that you can remove it immediately once melted or leave it on a bit longer for a stronger flavor. I tend to pull it a few minutes after it's ready to go, but the beauty is that you can make this however you like!

Smoked Queso Recipe Ingredients

These are the basic ingredients if you're looking for the no-frills version. I keep Velveeta on hand just for this recipe, but be sure to read the section below for more ways to (I think) make it even more delicious!

  • Velveeta cheese (yellow or white)
  • Ground beef
  • Rotel tomatoes
  • Diced onions
  • Shredded cheese

Remember: this is the bare bones version. Don't let that fool you, though - it's SO good!

How To Make Smoked Queso Dip

It's so simple to make! You'll need a cast iron pan (that's what I use), but a metal baking dish or disposable aluminum pan will also work. Basically, any vessel that can go into an oven or in a smoker will do fine here.

All you do is put your ingredients into the pan then put it on the smoker at 250°F. Leave it for about an hour, then stir it all together. If it's all melted and smooth, you can pull it off now, but you'll likely need another 15-30 minutes before it's ready. You can leave it on even longer if you'd like more smoke flavor or if you're just not ready to serve it yet. 

You can also transfer it to a slow cooker to keep warm if you're not quite ready to serve but it's reached the perfect level of smoky flavor. This is also a great way to keep it hot and prevent it from thickening up too much from cooling.

What Wood Chips Are Best For Smoking Queso?

I almost always use a mix of different woods when I smoke (I like to keep things as easy as possible) but really any wood chips will work. Hickory is very good as well as oak or mesquite. My advice is to use your favorite! I've made it with several different types and they've all been fantastic.

Smoked Queso Dip Close Up

Smoked Cheese Dip Variations

If you're up for it, there are almost countless ways you can make this smoked queso dip. Velveeta is the one ingredient that's (mostly) a necessity, although it's possible to make it without. Read on for some delicious variations!

  • Let's start with my favorite substitution: Mexican chorizo. I almost always use this in place of the ground beef because it adds a lot more flavor without any more work. 
  • Another great substitute for the ground beef is ground breakfast sausage. Although I'm a die-hard chorizo lover, the flavors in breakfast sausage go really well in a smoked queso dip. Plus, leftovers are fantastic on top of scrambled eggs the next morning!
  • If you can't find Rotel tomatoes, feel free to use regular diced tomatoes and a small can of chopped green chiles. You can omit the chiles entirely if you don't care for them, but in that case I'd be sure to use the chorizo or breakfast sausage so you don't lose flavor.
  • For the shredded cheese, you can use pretty much anything you like! I'd recommend either monterey-jack or pepper-jack, but give your favorite cheese a try.
  • If you're in the "cilantro is delicious" camp (like me), chop some up and sprinkle on the top just before serving.
  • What if you don't like Velveeta?? Boy, I hear you on this one. I'm really not a fan, but it's so good in this recipe that you might want to give it another shot. However, if you really, REALLY don't want to use it, you can substitute 8 ounces of softened cream cheese and ½-1 cup of heavy cream in its place. 
  • Try adding some minced jalapeños or chopped poblano peppers, too! Late summer is hatch chile season so I'm always adding some!

What to Serve with Queso Dip and Interesting Ways to Use It

Salty chips are probably the best accompaniment to smoked queso dip. There's just something so perfect about the creamy, spicy, salty, and crunchy combination that makes it an almost universal favorite. Fresh, crunchy vegetables such as carrots, cauliflower, and snap peas are also great choices and look gorgeous on a serving tray alongside the tortilla chips. It also makes a great topping on taco night! 

Here are a few ideas for what to do with any leftovers:

  • Use to top with scrambled eggs for breakfast, especially if you made it with breakfast sausage
  • It's delicious as a topping for grilled chicken or steak (you'll even see that on the menu in some Mexican restaurants)
  • Toss it with some roasted veggies, like cauliflower, asparagus, or charred corn
  • Mix it with hot white rice for a super easy side dish
  • Top off a steaming bowl of chili (with some sour cream)!
  • Stir some into homemade mac and cheese, or make the boxed kind and skip the powder packet
  • Make some nachos! Add some leftover queso dip, black beans, sliced jalapeños, and a few dollops of sour cream and you have an entirely new appetizer.
  • Stir it into hot grits - it's SO good!
  • Try freezing it, then cutting it into cubes. Use panko breadcrumbs as a breading and deep fry until golden brown. And if you made mac 'n cheese from the leftovers, but now have some queso mac 'n cheese left, do the same thing with that!
  • Definitely try it in this Walking Taco Casserole!

How Long Will Smoked Queso Last?

If you make it with any type of meat, you'll want to use it within five days. If it's meatless and you used Velveeta, it will likely keep for up to two weeks. If it's meatless and you used the cream cheese version with heavy cream, I'd use it up within the week.

I'd love to hear your favorite versions of this easy Smoked Queso Dip, so please let me know in the comments. Or tag me (@thewickednoodle) on Instagram, TikTok, Twitter or Facebook!

Smoked Queso Dip

Smoked Queso Dip

Yield: 20-24 servings
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes

This easy smoked queso dip is perfect to go alongside whatever you’ve already got smoking. It takes just minutes to throw together and is always the perfect appetizer!

Ingredients

  • 2 lbs (1 block) Velveeta cheese (yellow, white, or a combination), cubed
  • 1 lb cooked ground beef, Mexican chorizo, or breakfast sausage
  • 2 10-oz cans Rotel tomatoes, undrained
  • ½ small white onion, chopped
  • 16 oz shredded cheese (recommended: monterey-jack or pepper-jack)
  • Fresh minced jalapeños, pickled jalapeños, chopped fresh cilantro (optional)
  • Tortilla chips, for serving

Instructions

    1. Preheat your smoker to 250°F.
    2. Add all the ingredients to a large cast iron pan or a 9x13 disposable foil pan
    3. Set the pan on the smoker, close the lid, and leave it for about an hour. 
    4. Stir the ingredients until as smooth as possible. If everything is melted and smooth, it’s ready! If not, leave it for another 15-30 minutes, stirring every 15 minutes.
    5. Serve immediately, but be careful because the pan will be hot. The dip can be transferred to a serving dish or a slow cooker to keep warm. (Tip: leave it on the smoker and use a smaller dish, refilling as needed so it’s always hot).
Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 260Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 68mgSodium: 754mgCarbohydrates: 6gFiber: 0gSugar: 4gProtein: 16g

This data was provided and calculated by Nutritionix.

© Kristy Bernardo
Cuisine: American / Category: Appetizers
Smoked Queso Dip

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Spicy Blackened Shrimp on Chilled Cucumbers

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Blackened shrimp meets cool, crisp cucumber in this easy and flavorful appetizer. Juicy shrimp are coated in a savory homemade blackening seasoning, then seared and served on refreshing cucumber slices tossed with lime and cilantro. Ready in just 15 minutes, it's a fresh, spicy bite that's ideal for parties or light, healthy snacks.

Close-up of a single piece of blackened shrimp resting on a slice of cucumber with fresh herbs, with more shrimp appetizers blurred in the background.

Why You'll Love This Recipe

  • There's a lot of flavor in every bite: The seasoning mix brings just the right amount of spice to the shrimp without overpowering the fresh cucumber.
  • It's quick and easy: This appetizer comes together in about 15 minutes, making it perfect for last-minute or make-ahead entertaining.
  • It's fresh and light: Juicy shrimp paired with cool cucumber slices and a splash of lime is both tasty and refreshing, perfect for summer!
  • It's perfect for sharing: These bite-sized treats are wonderful for parties or anytime you need a delicious, simple appetizer.
  • They're versatile: Adjust the heat level, add a dipping sauce, or try different herbs for a twist that fits your taste.

What Is Blackened Shrimp?

Blackened shrimp is made by coating shrimp in a spice blend that typically includes paprika, garlic powder, onion powder, cayenne, thyme, and oregano. The shrimp are then cooked quickly in a hot skillet with a little oil or butter, forming a flavorful crust on the outside while staying juicy on the inside.

This easy cooking method creates a smoky, spicy flavor that pairs especially well with simple sides like cucumbers, rice, or salads. It's a popular choice for quick weeknight meals or easy party appetizers since it cooks so quickly, can be made ahead of time, and has a terrific flavor. It also fits into diets like keto, gluten-free, etc.

Blackened shrimp arranged on cucumber slices with fresh cilantro, shown from a slight angle to highlight texture and seasoning.

Ingredients You'll Need

For the Cucumbers:

16-20 English cucumber slices (½-inch thick): Crisp and cool, these serve as the perfect base to contrast the shrimp.
2 tablespoons extra-virgin olive oil: This add a little richness and helps the seasoning stick.
2 tablespoons freshly squeezed lime juice: This brightens the flavors and helps to balance the flavorful shrimp.
½ teaspoon sea salt: Salt = Flavor!
½ teaspoon black pepper
⅓ cup chopped fresh cilantro

For the Blackened Shrimp:

  • 16-20 large shrimp (about 1¼ lbs, deveined, tail-on): If you live close enough to a coast where you can get fresh shrimp that's never been frozen, definitely choose that! Otherwise, always go with frozen shrimp so you can control when it's thawed and for how long.
  • 2 teaspoons paprika
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • ¼ to ½ teaspoon cayenne pepper: You can adjust based on how much spice you want to add.
  • ¼ to ½ teaspoon red chili flakes: Optional, for a little extra heat.
  • 2 tablespoons butter: For searing the shrimp.
  • Cooking spray or oil: This prevents the shrimp from sticking to the pan.
Extreme close-up of a single shrimp seasoned with blackening spices, sitting atop a cucumber slice and fresh cilantro.

Step-by-Step Instructions

  1. Season the Cucumbers
    Place the cucumber slices in a bowl. Add the olive oil, lime juice, salt, pepper, and chopped cilantro. Toss it gently to coat. Cover and refrigerate while you prepare the shrimp. This helps keep the cucumbers crisp and lets the flavors meld together.
  2. Mix the Blackening Spice Blend
    In a shallow bowl or dish, stir together the paprika, onion powder, garlic powder, cumin, salt, pepper, thyme, oregano, cayenne, and red chili flakes. This mixture will coat the shrimp with plenty of flavor. (Note: This recipe comes from a cookbook written by Ally of Ally's Kitchen so we're including her seasonings, but we typically use our homemade blackening seasoning since we always have some on hand. We have Ally's permission to share her recipe.)
  3. Coat the Shrimp
    Lightly mist the shrimp with cooking spray or toss them in a little oil. Press each one into the spice mixture, coating both sides evenly. Set them aside as you work through the batch.
  4. Sear the Shrimp
    Heat a large skillet over medium heat and melt the butter. Add a few shrimp at a time, giving them space to cook properly. Sear for about 1½ to 2 minutes per side, just until cooked through and lightly charred. Remove and repeat with remaining shrimp.
  5. Assemble the Bites
    Just before serving, place one blackened shrimp on each cucumber slice. Spoon over any extra cilantro-lime mixture from the bowl, if desired. Serve immediately while the shrimp are warm and the cucumbers are cool and crisp.

Tips and Variations

Tips

  • Dry the Shrimp Well: Pat the shrimp dry before adding the oil to help the spices stick and ensure a good sear.
  • Don't Overcrowd the Pan: Cook the shrimp in batches - you want the shrimp to sear, not steam.
  • Use Really Fresh Cucumbers: English cucumbers work best so you don't have many seeds. Keep them chilled until you're ready to slice them.
  • Adjust the Heat: Control the spiciness by adjusting the cayenne and chili flakes. Start with less as you can always add more.
  • Don't Overcook the Shrimp: Shrimp cook quickly! They're done when they curl slightly and turn opaque.

Variations

  • Add Something Creamy: A small dollop of avocado crema, chipotle mayo, or herbed yogurt on each cucumber slice.
  • Try a Citrus Twist: Swap the lime for lemon juice or add a touch of orange zest to the cucumber mix.
  • Grill the Shrimp: I sometimes grill the blackened shrimp on skewers over medium-high heat for 2-3 minutes per side.
  • Try it with scallops: This blackening spice blend also works with scallops and makes a nice alternative. I've made both and served them on one platter.
  • Make it a Salad: Serve the blackened shrimp and seasoned cucumber slices over mixed greens with a drizzle of citrus vinaigrette.
Three pieces of blackened shrimp served on cucumber slices, garnished with cilantro, arranged on a white surface.

Frequently Asked Questions

Can I make blackened shrimp ahead of time?
Yes! You can cook the shrimp a few hours in advance and refrigerate them. For best results, bring them slightly closer to room temperature before serving, or give them a quick reheat in a skillet.

What's the best type of shrimp to use?
Large, tail-on shrimp (16/20 count) are ideal for this recipe. Make sure they're peeled and deveined. Just make sure to thaw them completely and pat them dry.

Can I use pre-mixed blackening seasoning?
Absolutely. If you have a store-bought blackening spice blend you love, use it in place of the homemade version.

Is this recipe spicy?
It has a noticeable kick, thanks to the cayenne and red chili flakes. Feel free to scale back those two ingredients or leave them out entirely.

What are the best cucumbers for this recipe?
English cucumbers are a great choice. They have thin skin, fewer seeds, and stay crisp, making them perfect for holding the shrimp.

Can I grill the shrimp instead of pan-searing?
Yes! Skewer the shrimp and grill them over medium-high heat for about 2-3 minutes per side. Brush them lightly with oil to keep them from sticking.

If you're loving these blackened shrimp bites, you've got to try a few of my other seafood appetizers! The simple ceviche with shrimp is fresh, citrusy, and perfect for hot days since there's no cooking required. If you're in the mood for something crispy, crispy baked coconut shrimp has a fantastic sweet crunch. For a savory little bite, easy crab stuffed mushrooms are always a hit (and yes, they're keto-friendly too!). And don't sleep on the super budget-friendly ceviche with imitation crab - it's surprisingly addictive!

Blackened Shrimp Cucumber Bites

Blackened Shrimp Cucumber Appetizer

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

These spicy blackened shrimp have the heat of blackening seasoning, offset by the cool crispy crunch of the cucumbers. A fantastic healthy appetizer that’s both easy and elegant!

Ingredients

For the Cucumbers

  • 16- 20, ½ -inch-thick English cucumber slices
  • 2 tablespoon extra-virgin olive oil
  • 2 tablespoon freshly squeezed lime juice
  • ½ teaspoon sea salt
  • ½ teaspoon pepper
  • ⅓ cup chopped cilantro

For the Blackened Shrimp

  • 2 teaspoon paprika
  • 2 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon sea salt
  • 1 teaspoon pepper
  • 1 teaspoon dried ground thyme
  • 1 teaspoon dried ground oregano
  • ¼ to ½ tsp. cayenne, adjust to your heat index
  • ¼ to ½ tsp. red chili flakes, adjust to your heat index
  • 16 –20, about 1¼ lbs. total large deveined tail-on shrimp
  • 2 tablespoon butter
  • cooking spray or oil

Instructions

  1. Put the sliced cukes in a bowl and mix with the olive oil, lime juice, salt, pepper, and cilantro. Cover and refrigerate until ready to serve.
  2. Prepare the blackening seasoning by combining the paprika, onion powder, garlic powder, cumin, sea salt, pepper, thyme, oregano, cayenne, and red chili flakes in a shallow baking dish or pie plate; blend together well. Coat the shrimp with cooking spray and put a few at a time in the blackening seasoning to coat all over. Set aside. Repeat until all the shrimp are coated.
  3. In a large (10- to 12-inch) heavy skillet melt the butter over medium heat. Let the skillet get hot. Place a few shrimp in (don’t crowd) and pan-sear on each side for 1½ to 2 minutes. Remove seared shrimp to a plate. If you need to add cooking spray to the skillet to keep it from sticking, have at it. Serve the blackened shrimp with the cucumbers on the side (I serve the shrimp on top of each cucumber slice).

Notes

The shrimp can be pan seared in a skillet on a grill as well. You can also thread the shrimp onto skewers and sear on the grill or a grill pan over a medium high heat.

Recipe from Ally's Kitchen, A Passport for Adventurous Palates (posted with permission from the lovely Ally herself).

Nutrition Information:
Yield: 4 Serving Size: 4
Amount Per Serving: Calories: 53Total Fat: 1gSaturated Fat: 1gTrans Fat: 1gCholesterol: 5mgSodium: 27mgCarbohydrates: 1gNet Carbohydrates: 0gFiber: 2gSugar: 1gProtein: 3g

This data was provided and calculated by Nutritionix.

© Kristy Bernardo
Cuisine: American / Category: Appetizers
Spicy Blackened Shrimp on Chilled Cucumbers

Easy Oven-Roasted Asparagus

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Easy Oven-roasted asparagus is one of the quickest and simplest side dishes you can make!

Asparagus is so versatile - you can make it as a quick and easy side dish for weeknight dinners, or serve it as a side for an elegant meal or holiday dinner. And it's so easy that you can dedicate your time and effort to those other dishes that require a bit more of your attention.

Easy Oven-Roasted Asparagus Recipe

Why You'll Love Oven-Roasted Asparagus

Healthy - Asparagus is high in nutrition and low on calories! It is a great source of fiber, antioxidants, folate, and Vitamins A and K.

Simple - This dish requires very little; asparagus, plus a little salt and olive oil. It requires minimal prep time, and cooks quickly.

Beautiful Presentation - Asparagus always looks great on a plate. It dresses up a weeknight dinner, and perfectly complements special occasion meals.

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

How To Make Oven-Roasted Asparagus

  1. Prep the asparagus - Wash and dry your asparagus stalks, and trim off the woody ends.
  2. Prep for roasting - Place the asparagus on a sheet pan and drizzle with a small amount of olive oil. toss lightly, or use your hands to coat the asparagus. Use just a drizzle so the asparagus doesn't get greasy.
  3. Lightly salt the asparagus and bake at 400 degrees Fahrenheit for about 5 minutes. You may need a few extra minutes for thicker asparagus.

Oven-Roasted Asparagus Cooking Tips

  • Start with 5 minutes of cooking time and adjust as needed. Thicker stalks will require longer cook times, but be careful not to over cook so they retain their crispness.
  • Add roasted garlic and a bit of lemon juice for extra flavor.
  • Add herbs for an extra flavor boost. A few that pair well with asparagus are dill, chives, lemon balm, and tarragon.
  • You can use avocado oil instead of olive oil if you'd like.
  • Garnish with a coarse salt and a twirl of lemon zest.
  • You can roast asparagus in an air fryer if you prefer.
  • Add freshly grated Parmesan cheese before serving.
How To Make Oven Roasted Asparagus

What To Serve With Oven-Roasted Asparagus

Oven-roasted asparagus pairs well with almost anything. From eggs to fish, this is a versatile vegetable that can be served for every occasion. Below are some of our favorite proteins to pair with your oven roasted asparagus. To round out your meal, serve with delicious warm bread or rolls.

This is a great side for the holidays since it's so simple and takes just a few minutes in the oven. It's a great side for a boneless prime rib or standing rib roast!

Storage Tips

Oven-roasted asparagus can be stored in an airtight container in the refrigerator for 3 to 4 days. Before storing, let the asparagus come to room temperature. Do not leave asparagus or any food out for longer than two hours. If you need to freeze left over asparagus, you can freeze it in an airtight container in the freezer for up to a month.

How To Reheat Oven-Roasted Asparagus

The best way to reheat asparagus is to let it come to room temperature first. To reheat in the microwave, place on a microwavable plate and cook on high for a minute. If it is not heated through, cook for an additional 30 to 60 seconds. To reheat in the air fryer, preheat to 350, place asparagus in the basket, and cook for 2-3 minutes or until heated through. Be careful not to overcook. To reheat in the oven, place in an oven-safe dish and bake at 350 for about 5 minutes, or until heated through.

a closeup of the tips from oven-roasted asparagus

Easy Oven-Roasted Asparagus

Yield: 4-6 servings
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes

Oven-roasted asparagus is one of the quickest and simplest side dishes you can make!

Ingredients

  • 1 lb fresh asparagus stalks, trimmed
  • 2 teaspoon extra-virgin olive oil (just enough to coat the asparagus)
  • 1 teaspoon coarse salt
  • ½ teaspoon freshly ground black pepper (optional)

Instructions

    1. Preheat the oven to 400F and place the asparagus on a sheet pan.
    2. Drizzle the extra-virgin olive oil over the asparagus stalks (not too much or your asparagus will get greasy; just enough to coat it lightly) and sprinkle them generously with coarse salt. Toss the asparagus with your hands, then put them in one layer.
    3. Roast it for approximately five minutes or until it's crisp-tender (see notes below).

Notes

Don’t cook the asparagus too long as you don’t want to lose its crispness entirely – you’re shooting for crisp-tender.  The size of the asparagus will have a lot to do with how long you leave it in – very thin stalks might take just three minutes, where thick stalks might take seven or eight.  Just check it often and it will be perfect!

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 30Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 398mgCarbohydrates: 3gNet Carbohydrates: 1gFiber: 2gSugar: 1gProtein: 2g

This data was provided and calculated by Nutritionix.

© Kristy Bernardo
Cuisine: American / Category: Sides
Easy Oven-Roasted Asparagus

5-Cheese Baked Pasta

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A fantastic baked pasta dish that's the perfect indulgent treat. Five different kinds of cheese and cream combine to make a dish with a whole lot of flavor!

This 5-Cheese Baked Pasta is a restaurant quality dinner that is packed with fresh herbs, creamy cheese, and tomato sauce. It comes together quickly so it's ideal for an easy weeknight dinner, but luxurious enough to serve on a special occasion, and it pairs perfectly with all your favorite proteins.

5 Cheese Baked Pasta

5-Cheese Baked Pasta Ingredients

  • Penne Pasta: The penne does a great job of absorbing the sauce and holding the creamy cheese
  • Heavy Cream: The heavy cream blends with the tomato puree and cheese to create a rich, luxurious sauce.
  • Fresh Herbs: Chopped fresh basil adds a fresh, sweet pop and the fresh parsley rounds out the pasta with peppery earthiness.
  • 5 Cheeses: We use mozzarella, pecorino, and fontina to create the cheesy, melty goodness, and the crumbled gorgonzola and ricotta add creaminess and a bit of texture.

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

How To Make 5-Cheese Baked Pasta

  1. Prepare the pasta: Preheat the oven, bring a pot of water to boil, and cook the penne pasta.
  2. Prepare the sauce: Mix the cream, tomato puree, cheese, salt, and fresh basil in a bowl and stir until combined.
  3. Mix the pasta and sauce: Add the drained pasta to the cheese sauce mixture and stir gently until combined.
  4. Prepare for baking: Add the pasta mixture to individual ceramic baking dishes, dot each serving with a few of the diced butter cubes. Bake for 7-10 minutes or until bubbly and brown on top.
  5. Garnish: Sprinkle each portion with fresh chopped parsley, green onions, and extra pecorino romano and serve immediately!

5-Cheese Baked Pasta Tips, Variations, & Substitutions

  • We used small baking dishes to create individual portions, but feel free to use a large 12 to 14 inch casserole baking dish to prepare.
  • Penne pasta is perfect for this dish, but other types of pasta will work well also, including rotini, farfalle, rigatoni, and cavatappi.
  • We don't recommend using linguine, spaghetti, or angel hair as these won't carry the sauce and cheese as well.
  • Instead of heavy cream, you can use whole or reduce fat milk.
  • Add salt and pepper to taste.
  • Feel free to swap out some of the cheeses if you have a preference. For example, use Parmigiano-Reggiano or Asiago instead of the Romano, provolone instead of mozzarella or fontina, or burrata instead of mozzarella. Other cheeses to consider are mascarpone, goat cheese, feta, and taleggio.
  • If you want to use other herbs, you can try oregano, sage, rosemary, or thyme.
  • You can use chopped chives instead of green onions to garnish.
  • Add-in ideas: spinach, fresh peas, mushrooms, roasted garlic, chopped asparagus, a spoonful of pesto, or a pinch of crushed red pepper.
  • Other garnish ideas: halved baby tomatoes, chopped/crumbled pancetta or bacon.
  • You can omit the butter if you prefer.
  • You can assemble this ahead of time and store in the refrigerator for a day. To finish, just bring to room temperature, then bake until warmed through and bubbly and brown on top.
5 Cheese Pasta Recipe

What To Serve With 5-Cheese Baked Pasta

  • Roasted chicken
  • Baked or grilled chicken breasts or thighs
  • Smoked Pork Chops
  • Pork Loin Roast
  • Steak - New York, Rib Eye, or a boneless Prime Rib
  • Shrimp - grilled or roasted
  • Salmon
  • Scallops
  • Roast Turkey
  • Garlic Bread or fresh rolls

Storage & Reheating Tips

5-Cheese Baked Pasta can be stored in an airtight container in the refrigerator for 3 to 5 days. You can store it in an airtight container in the freezer for up to one month. To reheat your pasta, bring to room temperature, place in an oven safe baking dish, and bake at 350 until warmed through and bubbly. Cover with foil after 10 minutes to avoid over-browning.

5-Cheese Baked Pasta

5-Cheese Baked Pasta

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 16 minutes
Total Time: 26 minutes

A fantastic baked pasta dish that’s the perfect indulgent treat. Five different kinds of cheese and cream combine to make a dish with a whole lot of flavor!

Ingredients

  • ¼ teaspoon salt (plus more for pasta water)
  • 1 pound penne pasta
  • 2 cups heavy cream
  • 1 10.5 ounce can tomato puree
  • ¼ pound thinly sliced mozzarella
  • ½ cup freshly grated pecorino Romano cheese (plus more for garnish)
  • ½ cup coarsely shredded fontina cheese
  • ½ cup crumbled gorgonzola
  • ¼ cup ricotta cheese
  • 6 fresh basil leaves (coarsely chopped)
  • 4 tablespoons unsalted butter (cut into small pieces)
  • ¼ cup thinly sliced green onion
  • ¼ cup chopped parsley

Instructions

  1. Heat oven to 500 degrees. Bring a large pot of salted water to a boil. Add pasta and cook for 6 minutes, stirring occasionally. Drain pasta.
  2. Meanwhile, place cream, tomatoes, cheeses, salt, and basil in a large bowl. Stir gently to combine. Add cooked pasta to cheese mixture and stir gently.
  3. Divide among six to eight shallow ceramic gratin dishes (1 ½ to 2 cups capacity). Dot with butter, and bake until bubbly and brown on top, 7 to 10 minutes (watch it carefully). Sprinkle with extra pecorino romano, green onion, and parsley. Serve immediately.

Notes

This baked pasta can be made and assembled up to a day before, just bring to room temperature before baking. Recipe adapted from Al Forno restaurant in Providence, Rhode Island.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 983Total Fat: 75gSaturated Fat: 47gTrans Fat: 1gUnsaturated Fat: 23gCholesterol: 233mgSodium: 843mgCarbohydrates: 49gNet Carbohydrates: 45gFiber: 4gSugar: 9gProtein: 30g

This data was provided and calculated by Nutritionix.

© Kristy Bernardo
Cuisine: Italian / Category: Dinner
5-Cheese Baked Pasta

Sweet Tea Vodka Cocktail (Easy & Refreshing Summer Drink)

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There's something about a tall glass of sweet tea on a hot day that just feels right. Add a splash of vodka and a sprig of fresh mint, and you've got the ultimate summer cocktail! It's refreshing, easy, and just the right amount of boozy. This Sweet Tea Vodka recipe has been a favorite around here for years, and it couldn't be simpler to make. Sip it on the porch or serve a crowd at a cookout, it's the kind of drink that always hits the spot!

You can use homemade sweet tea (my go-to) or keep things quick with your favorite store-bought brand. Either way, this sweet tea vodka cocktail is light, refreshing, and endlessly customizable. Let's make one!

three glasses of sweet tea vodka with a sprig of fresh mint on a pretty pink and white napkin

Why You'll Love This Cocktail

  • It's refreshing and perfect for hot days. Sweet tea and vodka were made for summer. Add ice and mint, and it's instant porch-sipping perfection!
  • It has just 3 ingredients. Vodka, sweet tea, and fresh mint - that's it! No fancy bar tools or syrups required.
  • It's totally customizable. Use homemade sweet tea or store-bought, make it boozier or lighter, sweeten it up or tone it down. You're in charge.
  • It's great for gatherings. This recipe easily scales up to make a pitcher for parties, brunch, or backyard barbecues.
  • It's Southern-inspired with a twist. Think Arnold Palmer meets happy hour, plus its easy to make and a little bit nostalgic.

Ingredients You'll Need

  • Vodka: No need to grab the top-shelf stuff here. I usually reach for Tito's, but any good mid-range vodka will do. Use what you like!
  • Sweet Tea: Homemade sweet tea is always my first choice, but bottled sweet tea works just fine! Choose one with the level of sweetness you prefer.
  • Fresh Mint (optional): Muddling mint in the bottom of your glass adds a fresh flavor that takes this drink to the next level. You can also use it as a garnish.
  • Optional Garnishes: Lemon slices, lime wedges, fresh berries, or even a few thin apple slices make it even prettier and add a subtle flavor. This is totally optional, but it's a fun way to dress it up!
a sweet tea vodka cocktail with a sprig of fresh mint

How to Make Sweet Tea Vodka

This cocktail couldn't be easier to pull together! There's no shaker and no syrup, just a glass and a few simple ingredients.

  1. Muddle the mint. Add a few fresh mint leaves to the bottom of your glass. Use a muddler or the back of a spoon to gently press them (just enough to release their oils without shredding the leaves).
  2. Add ice and vodka. Fill the glass with ice, then pour in 2 ounces of vodka (or more if you like it stronger).
  3. Top with sweet tea. Pour in your sweet tea (about 6 ounces or enough to fill the glass). Use more or less depending on how strong you'd like the drink.
  4. Garnish and serve. Add more mint leaves or a slice of lemon, and enjoy it right away.

That's it! It's ice cold, refreshing, and easy enough to mix up anytime you're in the mood.

Variations & Tips

This sweet tea vodka cocktail is flexible and really easy to customize. Here are a few ways to make it your own:

  • Spiked Arnold Palmer (aka John Daly): Mix equal parts lemonade and sweet tea along with the vodka for a boozy twist on the classic Arnold Palmer. This version is often called a John Daly cocktail.
  • Adjust the Sweetness: If you're making your own sweet tea, control the sugar to suit your taste. Prefer a less sweet drink? Cut back on the sugar. Like it sweeter? Add a bit of simple syrup or honey.
  • Use Different Spirits: Vodka is the go-to and the best choice imho, but it's not your only option. Try using bourbon, rum, tequila, or gin.
  • Make It Sugar Free: Use unsweetened tea and a sugar-free sweetener like Stevia, monk fruit, or allulose to keep things low-carb and keto-friendly.
  • Batch It for a Crowd: Hosting a cookout or summer gathering? Multiply the ingredients and stir everything together in a large pitcher. Keep it chilled in the fridge and add ice and garnish just before serving.
three glasses of homemade sweet tea vodka with a sprig of fresh mint on a pretty pink and white napkin

When to Serve It

This easy cocktail is made for warm weather and easygoing gatherings. Here are some of my favorite times to serve it:

Summer barbecues: It's refreshing, easy to make in batches, and pairs perfectly with grilled foods. Another bbq favorite are these pomegranate margaritas by the pitcher.
Porch or patio hangouts: Ideal for sipping slowly on a hot afternoon with your feet up.
Brunches and bridal showers: Light and pretty, especially with a few lemon slices or berries. Sweet tea sangria would also be a gorgeous choice!
Poolside parties: Serve it ice cold in tall glasses or mason jars (be careful of glass by the pool)! Of course, you can never go wrong with a good (and easy!) mezcal cocktail.
Tailgates and game day: A Southern-inspired drink choice that's a nice change from beer.

Basically, if it's sunny out and you want something simple and delicious, sweet tea vodka is your friend.

a sweet tea vodka cocktail with a sprig of fresh mint and more mint leaves next to the glass on the table

Frequently Asked Questions

Can I make a pitcher of sweet tea vodka?

Just scale up the recipe, no problem! Stick with about 3 parts sweet tea to 1 part vodka (you can always add more vodka individually), then add fresh mint and citrus slices. Chill it in the fridge until you're ready to serve, and pour it over ice in individual glasses.

Does Sweet Tea Vodka have caffeine?

It depends on the recipe. Most sweet teas, homemade or store-bought, have caffeine. You could make your own caffeine-free sweet tea if that's a concern.

What's the difference between sweet tea vodka and a John Daly cocktail?

Sweet tea vodka is simply vodka mixed with sweet tea. A John Daly cocktail adds lemonade into the mix, making it a boozy version of an Arnold Palmer.

Can I use flavored vodka?

Citrus, peach, or berry-flavored vodkas all work really well with sweet tea. They'll add an extra layer of flavor without needing more ingredients!

What kind of tea should I use?

Use your favorite sweet tea since you know you already love it. If you make it yourself, black tea is traditional for Southern-style sweet tea (something like Luzianne or Lipton). But feel free to get creative with green tea, hibiscus, or even a fruit-infused tea.

Is this the same as Firefly Sweet Tea Vodka?

They're similar but not quite the same. Firefly is a pre-made flavored vodka that tastes like sweet tea. This recipe uses regular vodka and real brewed sweet tea, so you get a fresher flavor and more control over sweetness.

Can I make it ahead of time?

Yep! Just mix everything but the ice and garnish, then store it in a sealed container in the fridge. It'll keep well for a few days.

Easy Sweet Tea Vodka aka John Daly Cocktail

Sweet Tea Vodka

Yield: 1 cocktail
Prep Time: 5 minutes
Total Time: 5 minutes

Sweet Tea Vodka & Fresh Mint - a refreshing vodka cocktail that's perfect for these hot summer days! The fresh mint adds a wonderful flavor.


Ingredients

  • 2 oz vodka
  • 6 oz sweet tea (more or less to taste)
  • a sprig of fresh mint

Instructions

  1. Muddle a few mint leaves in the bottom of a glass then fill with ice. Add vodka. Pour sweet tea over vodka to fill the glass. Garnish with more mint leaves and serve.
Nutrition Information:
Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 194Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 4mgCarbohydrates: 16gNet Carbohydrates: 15gFiber: 1gSugar: 15gProtein: 0g

This data was provided and calculated by Nutritionix.

© Kristy Bernardo
Cuisine: American / Category: Drinks
Sweet Tea Vodka Cocktail (Easy & Refreshing Summer Drink)

Summer Sweet Tea

by 82 Comments

Summer Sweet Tea is a wonderful, refreshing summer drink that takes no time at all to make! Serve as-is, mix with vodka or even white wine for a delicious sweet tea sangria.

Best Sweet Tea Recipe

Summer sweet tea…it's my downfall each and every summer. I just can't get enough and I find myself making batch after batch (why does it always disappear so quickly)? Everyone and their mother has a recipe for sweet tea, it seems. I can't claim that mine is extra-special or especially different from the masses, but I can promise that it has just the right amount of sweetness and that it will make you happy on these very hot days.

Sun tea is my choice method of "brewing" but I don't always have the patience to wait an entire afternoon for the final product. So, I have used this method more times than not. And I'm not complaining one bit - I love having a quick and dirty sweet iced tea recipe on hand so that I can enjoy it anytime I want!

What Is Sweet Tea?

Sweet tea is an iced tea that is popular in the South and is made by brewing tea, traditionally black tea. Sugar is added for sweetness and it is served over ice.

Sweet Iced Tea

Ingredients

  • Tea Bags: Use "iced tea bags" not the cold brew kind, try brands such as Luzianne, Lipton, Red Diamond, Tetley or your favorite brand. Black tea bags are traditional but you might try green or Earl grey tea bags or flavored tea bags such as peach or lavender tea.
  • White Sugar: The white sugar adds the sweetness of course.
  • Baking Soda: My recipe includes a pinch of baking soda which helps to remove the tannins from the tea and, therefore, the bitterness. Which results in a smoother, sweeter tea - and who doesn't want that? It's also the secret to a clear tea.
  • Garnish: Garnish with mint and sliced lemons or limes, if you prefer. Berries or sliced apples are also a nice addition.

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

How to Make Sweet Tea

  1. In a large saucepan, heat four cups water to boiling. Add tea bags, turn off heat and cover. Allow to steep, soak in liquid, for 15 minutes.
  2. Remove tea bags and stir in sugar until completely dissolved.
  3. Add a pinch of baking soda and stir. Add remaining 12 cups water, mixing thoroughly.
  4. Chill in refrigerator and serve over ice and with lemon slices and fresh mint, if you prefer.
Easy Summer Sweet Tea

Tips & Variations

  • Adjust the sweetness - I think this iced tea has just the right amount of sweetness but feel free to add more sugar or less, if you prefer. Make sure the sugar completely dissolves.
  • Chill thoroughly - It's not Sweet Iced Tea without chilling and it's not only refreshing chilled but I think it also enhances the flavor.
  • Sugar substitute - Whether the goal is to mix it up or go sugar-free there are many ways to sweeten your iced tea without sugar. Try substituting the sugar with honey, agave nectar, maple syrup, coconut sugar, artificial sweeteners or Stevia. You can also reduce the sugar and add fruit as sweeteners as well.
  • Spiked Sweet Tea - Add a shot of whiskey, bourbon, vodka, tequila or your favorite spirit to the glass.
  • It's a great drink to serve alongside Italian Blood Orange Soda
  • Arnold Palmers - Simply mix equal parts lemonade and sweet tea.
  • Storing - You can store sweet tea in the refrigerator for up to a week.
Easy Summer Sweet Tea

Summer Sweet Tea

Yield: 16 cups
Prep Time: 5 minutes
Cook Time: 17 minutes
Total Time: 22 minutes

Summer Sweet Tea is a wonderful, refreshing summer drink that takes no time at all to make!

Ingredients

  • 6 of your favorite tea bags
  • 16 cups water (divided)
  • 1 ½ cups white sugar
  • a pinch of baking soda

Instructions

    1. In a large saucepan, heat four cups water to boiling. Add tea bags, turn off heat and cover. Allow to steep, soak in liquid, for 15 minutes.
    2. Remove tea bags and stir in sugar until completely dissolved. Add a pinch of baking soda and stir.
    3. Add remaining 12 cups water, mixing thoroughly.
    4. Chill in refrigerator and serve over ice as is and with lemon slices and fresh mint, if you prefer.
Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 73Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 15mgCarbohydrates: 19gFiber: 0gSugar: 19gProtein: 0g

This data was provided and calculated by Nutritionix.

© Kristy Bernardo
Cuisine: American / Category: Drinks
Summer Sweet Tea

Brown Sugar-Soy Glazed Carrots

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Brown sugar glazed carrots are the way to go if you need a delicious and easy side dish. The sweet and savory glaze makes these carrots real crowd-pleasers.

These glazed carrots are a fun play on the classic side dish that often accompanies roast chicken or beef. It consists of the usuals; carrots tossed in a sweet soy glaze. To change things up, I forwent the boiling and roasted them instead. Roasting promotes a better texture and intensifies the sweetness of the carrots for a deeper flavor profile. I'm also a sucker for the brown bits that collect at the bottom of the roasting pan.

Glazed Carrots

Why You'll Love Glazed Carrots

  • Healthy - Carrots are high in vitamins and minerals. They are also immunity boosters. The recipe contains some sugar and butter, but this side dish is nutritionally sound overall.
  • Simple and easy - You probably have all the ingredients in your kitchen right now. Even better, cooking glazed carrots requires minimal effort making them an ideal side dish for busy weeknights and special occasions-just prep, roast, and glaze.
  • Sweet and savory - Glazed carrots deliver that sweet-savory balance we all appreciate. Because of that balance, they pair well with any main.
  • Double the caramelization - Carrots naturally have enough sugar to caramelize when roasted, which is precisely what happens in this recipe. Then, they get another tasty layer when tossed in the glaze.
  • Beautiful presentation - The glaze adds a lovely sheen to the carrots. It is impressive to see them piled on a platter, browned bits and all.

Brown Sugar Glazed Carrots Ingredients

To make glazed carrots, you'll need:

  • Carrots: Choose smooth, bright orange carrots sold in bunches with green tops attached. The greens are essential since they indicate whether carrots are flavorful or not. Bright green is good, while dry yellow tops indicate less flavorful carrots.
  • Butter: Use unsalted butter to control the salt in the glaze.
  • Brown sugar: The brown sugar adds sweetness to the glaze and helps it caramelize on the carrots. Use golden or light brown instead of dark. Both contain less molasses than dark, but dark sugar can be used in a pinch.
  • Soy sauce: Soy glazed carrots contrasts the sweetness of the brown sugar while adding umami.

Find the complete ingredients list with amounts in the recipe card below!

Glazed Carrots Before Roasting

How to Make Glazed Carrots

  1. Prep the carrots: Remove the tops if they are intact, then halve the carrots lengthwise before cutting them into evenly sized pieces.
  2. Cook the carrots: Drizzle them with oil, season with salt and some pepper, then roast them until they are fork tender.
  3. Make the glaze: Melt the butter in a saucepan over medium heat. Add the sugar and soy sauce, then stir to combine and cook for 3-5 minutes or until the mixture thickens.
  4. Glaze the carrots: Add the cooked carrots to the saucepan with the glaze and toss gently to coat. Since you're adding the carrots right out of the oven, cooking them in the glaze is unnecessary.
  5. Serve: Transfer the glazed carrots to a serving dish and enjoy.

Variations, Substitutions, and Cooking Tips

Add garlic - Add minced garlic to the glaze for a savory kick.

Add ginger - Enhance the flavor profile with refreshing and slightly spicy fresh ginger.

Add herbs - Finish with rosemary, thyme, or sage for a different flavor profile.

Use maple syrup or honey - Both are great alternatives if you want glazed carrots free of refined sugars.

Boil the carrots - Although roasting is part of the allure of this recipe, you can boil them.

Make it vegan - Swap the butter for a vegan alternative, or use oil.

Add nuts - Toasted almonds or cashews would be a nice textural garnish.

Make Ahead

Glazed carrots are easy to prepare in advance. To make ahead, roast the carrots, then store them in an airtight container. When meal time comes around, make the glaze as instructed and leave the saucepan on the heat when you add the carrots. From there, toss in the glaze, reduce the heat a bit, and warm the carrots through.

Storage and Freezer Tips

Glazed carrots can be stored in an airtight container in the refrigerator for 3-4 days. Before storage, let the carrots cool to room temperature. Do not leave glazed carrots, or any cooked food, at room temperature longer than 2 hours. Bacterial growth is likely to occur, compromising food safety. That said, giving food time to cool is important since hot foods should not go directly into a refrigerator.

How to Reheat

Reheat glazed carrots in a skillet with a bit of oil or butter. If they are dry, you can add more butter, a splash of soy sauce, or broth. The choice is yours. They require 4-5 minutes on medium heat. You can also reheat glazed carrots in the microwave. Loosely cover them with a microwave-safe lid and heat the glazed carrots in 30-second intervals.

Brown Sugar-Soy Glazed Carrots

Brown Sugar Glazed Carrots

Yield: 6 Servings
Prep Time: 7 minutes
Cook Time: 25 minutes
Total Time: 32 minutes

Brown sugar glazed carrots are the way to go if you need a delicious and easy side dish. The sweet and savory sweet soy glaze makes these carrots real crowd-pleasers.

Ingredients

  • 2 pounds carrots, trimmed and peeled if not organic
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon fine sea salt
  • ½ teaspoon black pepper
  • 4 tablespoons unsalted butter
  • 2 tablespoons light brown sugar
  • ½ teaspoon soy sauce

Instructions

    1. Preheat the oven to 425 degrees Fahrenheit.
    2. Halve each carrot lengthwise, then cut it into 1 ½ inch slices. Transfer the carrots to a nonstick baking sheet.
    3. Drizzle with oil and toss to coat. Sprinkle the carrots with salt and black pepper, then toss again.
    4. Spread the carrots in a single layer and roast for 25-30 minutes. The carrots are ready when they are fork-tender. Flip them at the 15-minute mark so they roast evenly.
    5. When the carrots are almost done, melt the butter in a saucepan over medium heat.
    6. Stir in the sugar and soy sauce. Leave the glaze to cook for 3-5 minutes or until thickened.
    7. Pour the glaze over the roasted carrots, toss to coat, then serve.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 175Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 20mgSodium: 467mgCarbohydrates: 16gFiber: 5gSugar: 9gProtein: 1g

This data was provided and calculated by Nutritionix.

© Monique McArthur
Cuisine: American / Category: Sides
Brown Sugar-Soy Glazed Carrots

Try These Recipes Next!

Grilled Avocado

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Elevate your avocado game with the creamy, smoky goodness of grilled avocado. They take minutes to cook and are finished with zesty homemade pico de gallo.

Grilled avocado is a tasty, nutritious side (or snack). You may not think to grill an avocado, but high heat's effect on the fatty fruit is phenomenal. The flesh gets softer, creamier, and the hint of smoke from the grill is fantastic. Although grilled avocado with a bit of oil, lemon, salt, and pepper is delicious, I decided to top them with pico de gallo. The contrast between the warm avocado and cold pico is delightful - the dish radiates freshness. The fact that it's packed with healthy fats, fiber, vitamins, and minerals only makes the avocado better.  

Grilled Avocado

Why You'll Love Grilled Avocado

  • Healthy - Avocado is one of the most nutritious fruits to eat. It is packed with heart-healthy monounsaturated fats, fiber, potassium, vitamin C, and folate. Grilling enhances its flavor and texture while preserving nutrients.
  • Delicious - Grilled avocado is creamy, smoky, and slightly charred. The acidity from the pico de gallo complements that well.  
  • Easy to make - This recipe takes mere minutes. The reason is that no actual cooking is involved. Grilling avocado simply warms the fruit and adds smoky char, so cook time is brief.

Grilled Avocado Ingredients

  • Avocado: Choose ripe but firm avocados that are medium to large. You don't want them to be too soft, or they'll fall apart on the grill.
  • Olive oil: Use extra-virgin olive oil. It offers more flavor and can withstand the grill's heat, whereas regular olive oil cannot. Olive oil also prevents oxidation so that the avocados won't turn brown. There is nothing wrong with brown avocado, but it isn't very appealing.
  • Lime: Lime juice adds acidity and freshness to grilled avocado. If you don't have lime, use lemon. Just make sure it is fresh. The juice also inhibits browning.
  • Salt and pepper: Simple seasonings enhance the flavor of avocado.

A complete ingredients list with amounts is in the recipe card below!

How to Make Grilled Avocado

  1. Preheat the grill: Preheat your grill to medium-high heat. There's no need for a two-zone setup.
  2. Cut the avocado: Cut the avocado in half lengthwise and remove the pit. Do this with a sharp knife. Once you make your initial cut, carefully make your way around the fruit. Then, pull the two halves apart and remove the pit. You can use the scoop technique using a spoon or remove the pit with a knife. If using a knife, hold the avocado half with a towel to protect your hand.
  3. Brush with olive oil: Brush the flesh of each avocado half with olive oil, follow with salt and pepper, then drizzle with lime juice.
  4. Grill: Place the avocado halves flesh side down and grill for 90 seconds, rotate for cross-hatch grill marks, and leave on heat for 90 more seconds. Do not rotate the halves if cross-hatch grill marks aren't important to you.
  5. Make the pico: Do this while the avocado halves are on the grill. It's as easy as stirring the ingredients together in a bowl. Save time and use store bought pico or put a delicious Shrimp Ceviche or Imitation Crab Ceviche on top!
  6. Serve: Plate the avocado halves cut side up, spoon pico into the hollow portion of each half, and enjoy.
Avocados With Grill Marks

Variations, Substitutions, and Cooking Tips

Clean your grill grates - Clean grates ensure tasty food and prevent sticking.

Choose the right avocados - Choose avocados that are ripe but firm. If they're too soft, they'll fall apart on the grill. If the avocados are underripe, they'll be hard, and this will not change when grilled. The only exception is slightly underripe avocados. Haas avocados from Mexico or California are the most commonly available and the best for grilling.

Use different seasonings - If you prefer, use other seasonings like garlic powder, chili powder, or smoked paprika. The only seasonings to avoid are herbs since they burn quickly.

Switch up the topping - If you're not a fan of pico de gallo, go with salsa, pickled vegetables, hot sauce, or a tangy vinaigrette.

What to Serve with Grilled Avocado

Serve grilled avocado with your favorite grilled protein, like chicken or steak, or enjoy it with a warm salad. Another option is ceviche. The contrast of warm avocado and cold seafood is very palate pleasing. Alternatively, you can incorporate grilled avocado (and pico, if you wish) into other dishes like tacos, burritos, nachos, and soups. Such a simple recipe presents a long list of possibilities.

Storage and Freezer Tips

I recommend eating grilled avocado right off the grill. Taste and texture are negatively impacted by refrigeration. A highlight of the dish is the warm temperature and creamy texture. However, if you have any leftovers, refrigerate them in an airtight container. Then, when you're ready to eat, keep the avocado cold (you can use it to make an avocado sauce or guacamole) or reheat it in a 350-degree oven for approximately 5 minutes.

Grilled Avocado

Grilled Avocado

Yield: 4
Prep Time: 10 minutes
Cook Time: 3 minutes
Total Time: 3 minutes

Elevate your avocado game with the creamy, smoky goodness of grilled avocado. They take minutes to cook and are finished with zesty homemade pico de gallo.

Ingredients

Avocado

  • 2 Ripe Avocados
  • 2 teaspoons extra-virgin olive oil
  • ¼ teaspoon sea salt
  • ⅛ teaspoon black pepper
  • Juice of 1 lime

Pico De Gallo (optional)

  • ½ cup finely chopped Roma tomatoes
  • ¼ cup chopped fresh cilantro
  • ¼ cup chopped red onion
  • ½ jalapeño, finely chopped
  • 1 tablespoon fresh lime juice
  • ¼ teaspoon sea salt

Instructions

    1. Prepare a grill for medium-heat cooking. Be sure to clean the grill grates beforehand.
    2. As the grill preheats, cut each avocado in half, carefully pull the halves apart, then remove the pit from each fruit.
    3. Brush the cut side of each half with olive oil. Follow with a sprinkle of salt and black pepper, then drizzle with fresh lime juice.
    4. Transfer the avocado halves to the grates, cut-side down, close the lid, and cook for 90 seconds.
    5. Open the lid and rotate the avocados 90 degrees.
    6. Close the lid and cook for another 90 seconds. This creates cross-hatch grill marks.
    7. Meanwhile, combine the pico de gallo ingredients in a bowl. Mix well.
    8. Remove the avocado halves from the grill. Top with pico de gallo and enjoy.

Notes

Save time and use store bought pico de gallo.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 196Total Fat: 17gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 274mgCarbohydrates: 12gFiber: 7gSugar: 2gProtein: 3g

This data was provided and calculated by Nutritionix.

© Monique McArthur
Cuisine: American / Category: Sides
Grilled Avocado

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Air Fryer Grilled Cheese (2 Ways)

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This effortless recipe yields the perfect air fryer grilled cheese. Crispy, melty, and delicious with a garlicky twist - it's the ultimate comfort food!

Making a grilled cheese sandwich is easy and quick. Despite that, you have to take out a skillet, preheat it, watch the sandwich as it cooks to prevent burning, wash the skillet, and sometimes that is more effort than you're willing to put in. The solution? Air fryer grilled cheese. With an air fryer, you assemble, air fry, flip once, air fry again and eat. Best of all, if you line the basket with foil, there is almost no cleanup. I call that a win!

This recipe does take the air fryer grilled cheese up a few notches with garlic butter. However, you can make it in advance and melt it in the microwave when you want a grilled cheese (it stores well in the fridge) or use plain unsalted butter.

Air Fryer Grilled Cheese

Why You'll Love Air Fryer Grilled Cheese

  • Crispy bread - Thanks to the air fryer, the bread on this sandwich comes out perfectly crisp and golden brown every time. Have you ever made a grilled cheese on the stovetop only to be left with a soggy, oily mess? You won't have that problem with this recipe.
  • Melty cheese - The cheese inside the sandwich melts perfectly, creating a gooey and satisfying texture.
  • Quick and easy - This recipe comes together in just minutes, making it an excellent choice for a quick lunch or late-night snack.
  • Garlic butter - Although optional, it is highly recommended. The butter adds a bold garlicky flavor and aroma that immediately elevates grilled cheese.
  • Endlessly customizable - You can switch up the bread, cheese, and add-ins to create a grilled cheese that suits your taste buds.

Air Fryer Grilled Cheese Ingredients

To make air fryer grilled cheese, you'll need the following:

  • Bread: Any bread will work, but white sandwich bread is the most popular choice. You can also try whole wheat or sourdough bread.
  • Cheese: American cheese is hands down the best cheese for grilled cheese due to its superior melting ability, gooey texture, and mild flavor, so that's what this recipe calls for. However, choose any cheese that you prefer or a combination.
  • Butter: Butter adds flavor to grilled cheese and helps the bread crisp. Mayonnaise works too if you're making an easy air fryer grilled cheese sandwich.
  • Garlic: Garlic infuses the butter with flavor, making air fryer grilled cheese all the more delicious. Although suggested, it is optional.

A complete ingredients list with amounts is in the recipe card below!

How to Make Air Fryer Grilled Cheese

  1. Make the garlic butter: Melt the butter in a saucepan, add garlic, cook until softened, then strain but reserve the solids. Afterward, let the butter come to room temperature, then chill so it solidifies slightly.
  2. Preheat the air fryer: Set your air fryer to 370 degrees Fahrenheit.
  3. Butter the bread: Spread both sides of each slice of bread with butter.
  4. Assemble the sandwich: Layer cheese and some reserved garlic on one piece of bread and top with a second slice of bread.
  5. Air fry the sandwich: Place the sandwich in the air fryer basket for 4 minutes, flip, and cook for 3 more minutes.
  6. Serve and enjoy: Remove the sandwich from the air fryer and eat!

For an even easier Air Fryer Grilled Cheese, you just need three ingredients: bread, butter (or mayo), and cheese.

  • Spread the butter or mayo onto the outside of each slice of bread.
  • Add cheese slices.
  • Place in the air fryer basket.
  • Cook for 3 to 4 minutes and flip, then cook for another 2 to 3 minutes, until both sides are golden brown.
Air Fryer With Grilled Cheese Sandwich

Variations, Substitutions, and Cooking Tips

Line the air fryer basket with foil - It makes for easy cleanup. Alternatively, lightly spray the basket with nonstick cooking spray to prevent sticking. Bread is unlikely to stick, but any cheese that escapes might.

Experiment with cheese - If you dislike American cheese, use cheddar, Swiss, gouda, gruyere, or a combination. You can even make your own Velveeta cheese with this easy recipe.

Easy Smoked Grilled Cheese - Add a few drops of liquid smoke to the butter or mayo before spreading on the bread.

Add extra ingredients - Add bacon, tomato, avocado, arugula, mushrooms, sprouts, basil, chili flakes, or pickled jalapenos. You can even try sliced apples, depending on the cheese you select.

Coat the exterior with mayonnaise - Some appreciate the tangy flavor.

What to Serve with Air Fryer Grilled Cheese

The sandwich is delicious alone. However, to make it a meal, go classic with a hot bowl of tomato soup. You also can't go wrong with a light side such as salad. Another way to go if you're a big fan of crispy food is fries, tater tots, or onion rings.

Make Ahead

Air fryer grilled cheese is best made fresh, so making it ahead of time is neither suggested nor necessary. That said, you can make the butter ahead of time. Once ready, let it cool to room temperature and store it in an airtight container in the refrigerator. The longer it sits, the better. Just sit it out to thaw before use so the butter is spreadable.

Storage and Freezer Tips

Air fryer grilled cheese is best served fresh and hot. However, if you have leftovers, store them in an airtight container and refrigerate the sandwich for up to 2 days.

How to Reheat

To reheat, place the sandwich in the air fryer at 350°F for 3-4 minutes or until heated. Do not freeze air fryer grilled cheese.

Air Fryer Grilled Cheese (2 Ways)

Air Fryer Grilled Cheese

Yield: 1
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes

This effortless recipe yields the perfect air fryer grilled cheese. Crispy, melty, and delicious with a garlicky twist - it's the ultimate comfort food!

Ingredients

  • 1 tablespoons butter
  • 4 garlic cloves, crushed and minced
  • ¼ teaspoon sea salt
  • 2 slices sandwich bread
  • 1 tablespoon butter
  • 2-3 slices American cheese

Instructions

Easy Air Fryer Grilled Cheese Sandwich Way

  1. Preheat the air fryer to 370 degrees Fahrenheit.
  2. Spread butter or mayonnaise onto the outside of sandwich bread.
  3. Add the American cheese or favorite cheese, and place in the air fryer for 3-4 minutes, flip, and cook for another 2-3 minutes.

Fancy Air Fryer Grilled Cheese Sandwich Way

  1. Melt the butter in a small saucepan over medium heat.
  2. Toss in the minced garlic once the butter melts and the foam subsides (about 3 minutes). Cook for 3 more minutes or until the garlic is softened and fragrant. You will also notice that the butter is a nice golden color.
  3. Remove the garlic butter from the heat and strain into a heat-safe bowl but reserve the garlic pieces. Stir the salt into the butter.
  4. Leave to cool until room temperature, then transfer the butter to the refrigerator for 5 minutes or until it solidifies but is still spreadable.
  5. Preheat the air fryer to 370 degrees Fahrenheit.
  6. Meanwhile, spread both sides of each slice of bread with butter. You will need about 2 tablespoons of garlic butter.
  7. Add a slice of cheese to one slice of bread, followed by a few garlic pieces, then add the remaining cheese and the second slice of bread.
  8. Place into the air fryer basket. Air fry for 4 minutes.
  9. Flip the sandwich and air fry for 2-3 more minutes or until browned to your liking.
  10. Cut in half and enjoy.
Nutrition Information:
Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 574Total Fat: 39gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 108mgSodium: 1803mgCarbohydrates: 40gFiber: 2gSugar: 7gProtein: 17g

This data was provided and calculated by Nutritionix.

© Monique McArthur
Cuisine: American / Category: Lunch and Snacks
Air Fryer Grilled Cheese (2 Ways)

Try These Air Fryer Recipes Next!

Sweet Tea Sangria with Fresh Fruit

by 86 Comments

A recipe for sweet tea sangria with fresh summer peaches & raspberries. The perfect summer cocktail that uses just a few ingredients!

Easy Sweet Tea Sangria Recipe

Why You'll Love This Sweet Tea Sangria

Summertime perfection - I do love a great cocktail, especially in the summertime and this Sweet Tea Sangria is perfect for summer barbecues, brunches or showers.

Homemade sweet tea - I used my own homemade sweet tea recipe to make this iced tea sangria but your own recipe or store-bought sweet tea will work just fine.

Southern twist on a classic drink - This wine and tea cocktail is adds a nice southern spin to a classic sangria. It will quickly become of your favorites, as it already has mine.

Easy to make - Whenever you have some fresh summer fruit lying around, whip up a quick batch of sweet tea and mix it with a bottle of white wine. Toss in your favorite fruit then let it sit a few hours before enjoying - it really couldn't be easier.

Sweet Tea Sangria Ingredients

  • Sweet tea: Any brand of sweet tea will work or you can make your own homemade sweet tea.
  • White wine: The sweet tea will add the sweetness so opt for a dryer, crisp white wine such as a Pinot Grigio/Gris, Sauvignon Blanc, Grenache Blanc or a dry Riesling such as a French Riesling. If you're unsure just go with the old adage, use what you like to drink, and a sangria doesn't need a fancy bottle of wine.
  • Fresh Fruit: This recipe calls for raspberries and peaches but the beauty of sangria is that many fruit combinations will work. Nectarines, plums, apricots and strawberries would pair well with this recipe in any combination that you prefer.
  • Fresh mint: To garnish.

Scroll down to the bottom for the printable recipe card with detailed recipe instructions.

How to Make Sweet Tea Sangria

5 simple ingredients and 5 minutes is all you need to prepare this drink!

  1. Mix sweet tea and white wine together in a large pitcher. Add the fruit and chill for at least 1 hour, preferably 8 or more.
  2. Serve in pretty glasses over ice and garnish with mint.
Iced Tea Sangria

Sweet Tea Sangria Tips & Variations

  • Storing in the fridge before serving allows time for the fruit to infuse with the sweet tea.
  • If you prefer a sweeter sangria try using a sweeter white wine such as a Moscato, Sauterne, Gewurztraminer or sweet Riesling.
  • I used peaches and raspberries but the beauty of a sangria is that you can use a variety of fruit flavors so choose by preference, seasonality, or what's on hand.
  • Sweet tea sangria can be stored for up to 3 days in the refrigerator.
Easy Sweet Tea Sangria Recipe

Sweet Tea Sangria

Yield: 8-10 servings
Prep Time: 5 minutes
Additional Time: 1 hour
Total Time: 1 hour 5 minutes

Sweet Iced Tea and Wine, the perfect summer sangria!

Ingredients

  • 6 cups sweet tea
  • 1 bottle white wine
  • 2 cups raspberries
  • 2 cups sliced peaches
  • fresh mint, for garnishing (optional)

Instructions

    Mix sweet tea and white wine together in a large pitcher. Add the fruit and chill for at least 1 hour, preferably 8 or more.
    Serve in pretty glasses over ice and garnish with mint.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 168Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 6mgCarbohydrates: 25gFiber: 3gSugar: 20gProtein: 1g

This data was provided and calculated by Nutritionix.

© Kristy Bernardo
Cuisine: Spanish / Category: Drinks
Sweet Tea Sangria with Fresh Fruit

More delicious sangria and cocktail recipes:

Crab Tacos with Avocado Sauce

by 27 Comments

Fresh crab with butter and lime, a creamy avocado sauce, pico de gallo and a fresh tortilla. This recipe for crab tacos is simple to make and so tasty!

I created this taco recipe after returning from Alaska having just had some amazing crab tacos! The crab was so fresh and the avocado sauce brought so much flavor to the taco table.

So I had to come home and recreate it.

This crab taco recipe takes just 15 minutes to make. Perfect for a taco night or Cinco de Mayo celebration!

Crab Taco Recipe

What kind of crab is best for crab tacos?

Fresh jumbo lump Alaskan King crab meat is the best but lump crab or claw meat is more affordable so purchase what works best for you. Any kind of crab meat will work too such as Maryland Blue Crab Dungeness crab, or snow crab, especially if you live close enough to get any of those fresh.

Since this recipe is loaded with other ingredients canned crab meat can be used but just keep in mind you'll sacrifice some of the flavor. I haven't tried imitation crab with this recipe but feel free to experiment and let me know how it turns out!

How to Make Crab Tacos

These crab tacos come together quickly and you can even use store bought salsa to make it even easier.

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

  1. Prepare the salsa: All the salsa ingredients can be added together and blended in one step.
  2. Prepare the avocado sauce: Same with the avocado sauce!
  3. Combine crab mixture and heat: Add the ingredients to a saucepan and heat until very warm.
  4. Heat tortillas and prepare tacos: Warm the tortillas on a skillet or griddle and place the crab mixture on the tortillas. Top with salsa, avocado sauce, jalapeno slices, and lettuce or any toppings that you prefer.
crab tacos with salsa and avocado sauce on a red plate

Crab Taco Tips

Soft, hard, flour, corn tortillas. Use your favorite!

The key is to use the freshest ingredients possible and sweet, delicate crab meat.

Use the crab mixture to make a tostada, burrito, nachos, bowl, or even a crab taco salad.

Toppings for crab tacos

For texture, a few fresh jalapeno slices make for fabulous spicy crab tacos if you can handle the heat; if not, add some thinly shredded lettuce or cabbage. I like to add both! Here's a list of some crab taco toppings:

  • Shredded cabbage or lettuce
  • Cabbage slaw
  • Crème fraîche or sour cream
  • Thinly sliced radish
  • Diced red or yellow bell pepper
  • Sliced jalapeños or serrano peppers
  • Hot sauce
  • Tajin seasoning
  • Diced poblano peppers
  • Avocado
  • Shredded cheese or hatch chile queso
  • Pico de Gallo
  • Salsa or chopped tomato & onion
  • Chopped fresh cilantro

Top it off with an ice-cold beer or a pitcher of pomegranate margaritas and you'll be in crab taco heaven!

crab tacos with salsa and avocado sauce on a red plate

Crab Tacos with Avocado Sauce

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

Crab tacos combine two of my favorite foods into one delicious meal!

Ingredients

Salsa, or use your favorite salsa

  • 1 garlic clove
  • 4 Roma tomatoes, each cut into six pieces
  • ¼ large white onion, chopped into eight large pieces
  • 1 med-sized chipotle pepper (from a can of chipotle peppers in adobo sauce)
  • ½ cup cilantro leaves
  • juice of ½ lime
  • ½ teaspoon kosher salt

Avocado Sauce

  • 1 large avocado, skin and pit removed
  • ¼ cup plain yogurt (or sour cream)
  • ¼ cup cilantro leaves
  • ¼ teaspoon kosher salt

Crab Mixture

  • 8 oz cooked crab, jumbo lump crab preferred
  • 1 tbs unsalted butter, melted
  • 2 -3 tbs salsa juice (drained from salsa)
  • juice of ¼ lime
  • ¼ teaspoon kosher salt

Other

  • 4 corn tortillas
  • ¼ cup thinly sliced jalapeno
  • ½ cup very thinly sliced lettuce or cabbage
  • lime wedges

Instructions

  1. Place garlic clove in a food processor and run until finely minced (it’s a good idea to do this first with any recipe that uses garlic and a food processor; this way you ensure there are no large garlic pieces). Add the rest of the salsa ingredients; pulse until finely chopped (about 10-15 pulses). Place salsa in serving dish and rinse out the food processor.
  2. Place all ingredients for the avocado sauce into the food processor and run until very smooth. Place in serving dish.
  3. Drain a few tablespoons of juice from salsa and add to saucepan. Add crab, salt and melted butter; mix thoroughly, being careful to keep crab pieces from falling apart. Heat crab mixture over low heat until very warm.
  4. Heat tortillas in a cast-iron skillet or griddle, overlapping as necessary but ensuring that at least half of each tortilla is touching the pan. Remove when either warmed or leave slightly longer to get a light char.
  5. Place 1 oz of crab mixture on each tortilla, top with salsa, avocado sauce, jalapeno slices, and lettuce.

Notes

Note: What do you do with the rest of the can of chipotle peppers? I put mine in a plastic, zipped bag in the fridge (double bag it, it likes to leak). They’ll keep a couple of weeks. Or, since your food processor is already out, puree the entire can, put in ice cube trays and, when frozen, put the cubes into a freezer bag. They’ll keep up to 3 months!

I highly suggest doubling the salsa; it’s great on its own and you can munch on some salty chips while you’re working. Also, the avocado sauce is so good you’re going to want to lick the spoon!

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 353Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 63mgSodium: 1138mgCarbohydrates: 50gFiber: 42gSugar: 28gProtein: 15g

This data was provided and calculated by Nutritionix.

© Kristy Bernardo
Cuisine: Mexican / Category: Dinner
Crab Tacos with Avocado Sauce

How To Reheat Pasta

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Pasta dinners are a staple in most households. It's quick and easy to make and you can make almost any variation to create endless combinations. But one thing about pasta, it doesn't always reheat well. The good news is, you can enjoy your pasta dinner a second time around with just a few easy steps. Here are all the tips to help you learn how to reheat pasta so it's just as delicious as it was fresh!

One thing to keep in mind is that there are different techniques for reheating that depend on the whether or not the noodles have sauce, and the type of sauce, if there is any.

How To Reheat Pasta

How To Store Leftover Pasta

If you make a big batch of pasta at home, you'll want to store the leftovers for later. It's always nice to have those leftovers for a quick and easy dinner on a busy weeknight.

Plain Noodles: If you want to store the noodles separate from the sauce, toss the noodles with a light splash of leftover pasta water and stir to ensure that the noodles aren't sticking together. Then, add a tablespoon of butter or a splash of olive oil (you can use less if you only have a small amount of pasta) to the noodles and stir gently to evenly coat all the noodles.

Once the noodles are all coated, place the pasta in an airtight container and store in the refrigerator for 4 to 5 days. If you want to keep it longer than that you can freeze it for up to a month.

Pasta With Sauce: If the sauce is already on the pasta, just put all the leftovers in an airtight container in the fridge for up to 4 days. Again, you can freeze it for up to a month.

How To Reheat Pasta

Here are a few techniques to reheat pasta, both with and without sauce.

How To Reheat Pasta In The Microwave

Plain Pasta Noodles: Put the pasta noodles in a microwaveable dish and add a splash of water. Lightly cover it, leaving a space for steam to escape. Microwave the pasta for one to two minutes or until heated through, stopping once in the middle to stir the pasta.

Pasta With Sauce: Place individual portions of pasta with sauce into a microwaveable dish. Add a teaspoon or so of water to keep the pasta moist. Cover the dish lightly, leaving space for steam to escape during cooking. Cook for a minute and a half, stir, then heat for another minute or until heated through. If your pasta has a cream sauce, microwave it in short bursts, add a splash of milk, and stir it occasionally to get the sauce to reconstitute.

How To Reheat Pasta On The Stove

Plain Pasta: If you added olive oil or butter to the noodles before storing as recommended above, all you need to do is add a tablespoon or two to a pan and sauté the pasta over medium heat, stirring frequently, until heated through. Heating pasta at too high a temperature can lead to crispy noodles, so keep the temp no higher than medium, and stir often to separate the noodles and cook it evenly. If there is no oil or butter on the noodles, you can also add butter or olive oil to the pan instead of the water to sauté instead.

Pasta With Red Sauce: Add a bit of nonstick spray, a tablespoon of butter, a drizzle of olive oil, or a few splashes of water to your pan and bring it to temp, then add the pasta with sauce, and heat on medium heat until warmed through, stirring frequently to ensure even cooking.

Pasta With Cream Sauce: Add ½ a tablespoon of butter and one to two tablespoons of milk to the pan. Warm over medium heat until butter is melted and milk is warm. Add the pasta to the pan and sauté it, stirring frequently to combine the butter, milk, and cream sauce as it's warming. Continue stirring until the cream sauce reconstitutes (When Cream pasta is stored in the fridge, the sauce will separate as it cooks so there will be oily patches and creamy patches, stir gently until it works itself back together). You can add extra milk as needed to reconstitute the sauce.

How To Reheat Pasta In The Oven

Plain Pasta: We don't recommend the oven for reheating plain pasta, but here's the best way to do it if you want to. If the pasta already has olive oil or butter on it, simply add it to a baking dish, cover it with foil, and bake it at 350 degrees for 15 to 20 minutes or until heated through. If there is no butter or oil on the pasta, consider spraying the dish with cooking spray or drizzling with olive oil before adding the pasta to the baking dish.

Pasta With Sauce: This is an easy one. Just add the pasta with the sauce directly to the oven safe baking dish, cover it with foil, and bake at 350 degrees for 15 to 20 minutes or until heated through. If it is a cream-based sauce, pull the dish out half way through cooking, stir, and add a splash of milk to reconstitute the cream sauce. Place back in the oven and continue baking until heated.

*Note: The oven is the best way to reheat lasagna! Just put it in a baking dish, cover with foil, and heat at 350 until warmed through.

How To Reheat Plain Tortellini or Ravioli (No Sauce)

Tortellini & Ravioli On The Stove: The best way to reheat filled pasta like tortellini or ravioli without sauce, is this: Bring a large pot of water to a boil. Place leftover tortellini or ravioli in a metal strainer or colander. Rest the colander into the boiling water to submerge the pasta (do not dump it back into the water, keep it in the strainer). Let cook for 30 seconds to one minute to bring the pasta back to temp. If it is not warmed through, you can gently stir and submerge again for another 30 seconds. Be sure to do these in small increments to avoid overcooking the pasta. Drain the water from the pasta, and add sauce.

Tortellini & Ravioli In The Microwave: You can reheat tortellini and ravioli in a microwave safe dish. Add a splash of water and cover lightly with a lid, leaving a space for the steam to escape. Cook in one minute increments, until heated through.

Tortellini & Ravioli In The Oven: Add the tortellini and ravioli to an oven safe baking dish with a splash of water. Cover with foil and bake at 350 degrees for 15 to 20 minutes or until heated through.

Our Favorite Method For Reheating Pasta

Our favorite method to reheat pasta is actually dependent on its form. For plain pasta, we prefer the microwave. It cooks quickly, and it isn't as prone to getting crispy. For pasta with red sauce, we definitely prefer the stovetop, but remember to keep the temperature low and stir frequently. For pasta with cream sauce, we also prefer the stove top, but for this one, again, keep the temp low to help keep the sauce breaking to a minimum, and stir vigorously to help reconstitute the sauce during reheating.

Try These Delicious Pasta Recipes and then Reheat!

Mezcal Grapefruit Cocktail

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The smoky-sweet flavor combination of this Mezcal Grapefruit cocktail is wonderful for a refreshing change.

What is a Mezcal Grapefruit Cocktail?

A Mezcal Grapefruit cocktail is very similar to a traditional paloma where the main difference is that it is made with a smoky mezcal instead of a spicy tequila flavor, which confusingly is also a type of mezcal, since they're both agave based spirits. However, tequila only comes from the blue agave plant, while mezcal comes from over 50 types of agave plants.

This Mezcal Grapefruit cocktail has a shot of smoky mezcal, a little fresh grapefruit juice and some citrus soda to top it off. A little squeeze of lime brings it all together, plus I like to add a slice of jalapeno for a tiny bit of spice. Add more or less lime, juice or soda according to taste.

Mezcal Grapefruit Cocktail Recipe

Why You'll Love this Mezcal Cocktail

Refreshing Mezcal Cocktail - This easy mezcal mixed drink pairs wonderfully with smoky mezcal and sweet and tangy grapefruit juice and lime.

Perfect for any Occasion - This refreshing drink is delightful for pool or dinner parties, happy hour, late night drinks, taco night, Cinco de Mayo or really any occasion, special or just because.

Fun Cocktail Creation - Everybody serves vodka, whiskey and tequila cocktails and this drink is a fun way to mix things up and wow your guests. Plus, there are no cocktail mixes or prepackaged ingredients!

Mezcal Paloma Cocktail

Mezcal Grapefruit Cocktail Ingredients

  • Mezcal: Choose your favorite mezcal, I like mezcal's from Oaxaca.
  • Grapefruit Juice: Fresh grapefruit juice is so much better than bottled so I always take the extra step to juice a few for all our cocktails. It's your call! Grapefruit soda such as Jarritos or Squirt will work in a pinch.
  • Citrus Soda: Grapefruit, lemon, lime or lemon-lime. Regular soda water will work in a pinch as well.
  • Lime wedges: To squeeze into the drink, line the rim glass and garnish, if desired.
  • Jalapeños or Serranos: You can leave out the spicy pepper if you prefer; they're delicious either way!
  • Salt: For rimming the glass, margarita salt or lime salt or any salt will work. Tajin or a chili salt is great too.

A complete ingredients list with amounts is in the printable recipe card below!

How to Make a Mezcal Grapefruit Cocktail

  1. Run the side of the lime wedge along half the side of a highball glass at the very top (see picture). Press into salt until it adheres to the glass.
  2. Fill glass with ice. Add mezcal, grapefruit juice and soda to glass. Squeeze in the juice of the lime wedge and drop in jalapeno slice, if desired.
Best Mezcal Mixed Drink Cocktail

Mezcal Grapefruit Cocktail Tips & Variations

Rim the cocktail glass with lime - Before adding salt rim the glass with lime.

Make it like traditional paloma - Make this drink just like a traditional paloma and use grapefruit soda in place of fresh grapefruit juice. Jarritos and Squirt are the most common brands used in Mexico for a paloma but there are other brands available too.

Mezcal & Tequila - If you prefer a little spice and smoke use both in equal parts for balance.

Garnish Substitutes - Lemon and orange will work in place of the lime. Mint or basil are nice additions too.

Whiskey or Vodka Paloma - If mezcal isn't your thing, try whiskey or vodka instead.

Mezcal Grapefruit Cocktail

Mezcal Grapefruit Cocktail

Yield: 1 cocktail
Prep Time: 5 minutes
Total Time: 5 minutes

This Mezcal Grapefruit Cocktail has a shot of smoky mezcal, a little fresh grapefruit juice and some citrus soda to top it off. A little a squeeze of lime brings it all together, plus a slice of jalapeno for a tiny bit of spice, if you prefer.

Ingredients

  • 2 ounces Mezcal
  • 4 ounces grapefruit juice, fresh or store bought
  • 2 ounces citrus soda, grapefruit, lemon, or lime
  • 1 lime wedge, plus an extra for rim, if desired
  • 1 jalapeno slice, optional
  • Salt for rim, mix it with a little ancho chili powder, if desired

Instructions

  1. Run the side of the lime wedge along half the side of a highball glass at the very top (see picture). Press into salt until it adheres to the glass.
  2. Fill glass with ice. Add mezcal, grapefruit juice and soda to glass. Squeeze in the juice of the lime wedge and drop in jalapeno slice, if desired.
Nutrition Information:
Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 330Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 672mgCarbohydrates: 55gFiber: 9gSugar: 20gProtein: 4g

This data was provided and calculated by Nutritionix.

© Kristy Bernardo
Cuisine: Mexican / Category: Drinks
Mezcal Grapefruit Cocktail

Try these cocktails next:

Cucumber Margarita

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This Cucumber Margarita is incredibly refreshing. I've added jalapeño to this recipe for a little heat but you can enjoy them either way. Heck, make two batches and enjoy them both!

Why You'll Love This Cucumber Margarita Recipe

Cucumber Infused Margarita - I'm big on cucumber-infused cocktails, too - they're incredibly refreshing and cucumber marries well with just about any liquor.

It's a Spicy Margarita - My love for margaritas is well-known, as well as my love for all things spicy...including spicy cocktails. Especially spicy cocktails and this one enjoyable spicy margarita!

Best of Both Worlds - This Jalapeño Cucumber Margarita has the best of both worlds; the refreshing taste of cucumber with the slight heat from the jalapeño (or serrano).

Perfect for any Occasion - This refreshing drink is delightful for pool parties, happy hour, taco night, Cinco de Mayo or really any occasion, special or just because.

Jalapeño Cucumber Margarita Recipe

Cucumber Jalapeño Margarita Ingredients

  • Silver Tequila aka Blanco: Margaritas pair well with the classic, clean agave taste and notes of pepper and citrus from silver tequila.
  • Lime Juice: Use freshly squeezed lime juice if you have it. Persian limes work great and are what you'll most likely find in a grocery store. The strong, tart flavor from key limes is also nice.
  • Grand Marnier: Or your favorite triple sec such as Cointreau or Dekeyper
  • Simple Syrup: Store bought simple syrup works too but, like so many other things, they're never as good as making your own.
  • Cucumber: Use regular cucumbers that have high water content to aid in the infusion process but any cucumber will work in a pinch.
  • Jalapeños or Serranos: You can leave out the spicy pepper if you prefer; they're delicious either way!
  • Salt: For rimming the glass, margarita salt or lime salt or any sea salt will work. Tajin or any chili salt is great too.

A complete ingredients list with amounts is in the recipe card below!

How to Make a Cucumber Margarita

  1. Mix tequila, lime juice, Grand Marnier and simple syrup in a pitcher. Add a sliced cucumber and two jalapeños. Allow to sit for an hour or so (I've served them after just 20 minutes; still good but the flavor gets better as it sits).
  2. Strain and serve over ice. Makes about 4 decent-sized margaritas.

How to Make Simple Syrup

If you plan to make your own simple syrup you'll need to allow time for the simple syrup to cool. I keep a bottled syrup that I can use in a pinch for impromptu cocktails. For homemade simple syrup, the ratio is typically equal parts water and white sugar (some people do 2-1.5 water to 1 for those that prefer it less sweet).

Ingredients

  • ¼ cup water
  • ¼ cup white sugar

Directions

  1. Combine sugar and water in a saucepan over medium heat and bring to a boil while stirring, until sugar has dissolved. Allow to cool before using.

I sometimes make my simple syrup with zero-calorie Truvia® Natural Sweetener. When I do, my ratio is 2 parts water to HALF 1 part sugar (so instead of 2 cups water to 1 cup sugar the ratio is 2 cups water to ½ cup Truvia® Natural Sweetener; a savings of 570 calories)!

Cucumber Infusion Process

The flavors need time to infuse and marry, which means you should put all the ingredients together at least an hour before you're ready to serve. I've made them the evening before and left it overnight so feel free to make them well-ahead of time, too. Cheers 🙂

Cucumber Margarita Tips & Variations

  • Skip the infusion process: Make or buy a cucumber simple syrup or make cucumber infused tequila.
  • Rim the cocktail glass with lime: Before adding the salt rim the glass with lime.
  • Make mocktails: Switch the tequila and Grand Marnier in equal portions with water and orange juice for a virgin Cucumber Margarita.
  • Simple syrup: Make extra simple syrup so you have more on hand later.
Jalapeño Cucumber Margarita Recipe

Cucumber Margarita

Yield: 4
Prep Time: 5 minutes
Additional Time: 1 hour
Total Time: 1 hour 5 minutes

The flavors in this margarita recipe are one of my favorites! It may sound strange but the cucumber adds a refreshing undertone and makes these margaritas perfectly drinkable.

Ingredients

  • 1 cup tequila, I use silver
  • 1 cup fresh lime juice, about 10 limes
  • ½ cup Grand Marnier or favorite triple sec
  • ½ cup simple syrup, store bought or make your own
  • 1 cucumber, sliced
  • 2 jalapeño or serrano peppers, seeds and ribs removed
  • Margarita or Sea Salt, for rimming if desired (zest a lime or two into a cup of salt before juicing; use to rim glass)

Instructions

  1. Mix tequila, lime juice, Grand Marnier and simple syrup in a pitcher. Add a sliced cucumber and two jalapeños. Allow to sit for an hour or so (I've served them after just 20 minutes; still good but the flavor gets better as it sits).
  2. Strain and serve over ice. Makes about 4 decent-sized margaritas.
Nutrition Information:

Amount Per Serving: Calories: 368Sodium: 30mgCarbohydrates: 47gSugar: 42g
© Kristy Bernardo
Cuisine: Mexican / Category: Drinks
Cucumber Margarita

Here are more tasty Margaritas to try:

How To Reheat Ramen

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Ramen is a delicious and flavorful soup. While it's best enjoyed immediately after it is prepared, sometimes we have leftovers. And who wants to toss out all that wonderful, flavorful broth? Ramen can definitely be enjoyed a second time around, so we've got some tips about how to reheat ramen, so it's just as slurpable the second day.

How To Reheat Ramen

How To Store Leftover Ramen

Storing your leftover ramen properly can play a big role in how good it is when it is reheated. We recommend removing the noodles from the broth and storing the two in separate, air tight containers in the refrigerator for up to 2 to 3 days.

The reason we suggest this, is that the noodles can absorb the broth during storage and make them a little mushy when they are reheated. You can also remove any remaining garnishes like hardboiled egg, basil, or mint leaves so that they don't become overly slimy or soggy. If you have leftover, unused garnish, keep those in an airtight container in the fridge as well and add them to your ramen when you reheat it. If you have leftover meat in the ramen, you can store that with the noodles.

Remember not to leave your soup out too long before storing it. Food that sits out for over two hours can lead to food borne illnesses, and you don't want that. Let your ramen come to room temp, and store it in airtight containers in the refrigerator as soon as possible, and we don't recommend consuming leftover ramen that is more than three days old.

What about freezing leftover ramen? Freezing the broth alone is ok, so long as it is in an airtight container, but we don't recommend freezing any of the noodles or garnishes.

How To Reheat Ramen

Reheated ramen can be just as delicious and comforting the second time around. Here are the best ways to reheat ramen.

Stovetop Method

  • Pour broth in a pot and bring to a slight boil over medium-low heat. Let boil for 2 to 3 minutes.
  • Add noodles (and meat, if you have any) to the broth and continue cooking for about two minutes, allowing the noodles to come to temp.
  • Pour into a large soup bowl and add any garnishes you'd like.

Note: If your broth is hot enough, you can even just pour the hot broth over the noodles in a bowl and that will bring the noodles to temp, but it will cool the broth a bit because of the cold noodles. If you like to keep your broth super hot, just add the noodles to the pot as suggested above, or zap the noodles by themselves in the microwave for about 30 seconds to warm them before adding the broth to the bowl.

Microwave Method

  • Pour broth into a microwave safe dish and heat on high for 1 to 2 minutes.
  • Stir the broth, and add the noodles (and leftover meat if available).
  • Heat on high again for another 1 to 2 minutes or until heated through.
  • Remove from microwave, stir, add any garnishes you'd like, and enjoy.

Oven Method

  • Preheat the oven to 250 degrees Fahrenheit.
  • Pour noodles and broth (and meat) into an oven safe baking dish, ensuring that there is plenty of room for them to evenly spread out, and there should be at least an inch from the rim of the dish to prevent the hot liquid from splashing over when you remove it from the oven.
  • Place dish in the oven and cook 5 to 10 minutes or until heated through.
  • Remove from the oven, pour into a soup bowl, add garnishes if desired, and serve.

Reheating ramen is pretty easy. Remember, the key to maintaining the best flavor and texture to leftover ramen, is keeping the noodles separate from the broth during storage.

Best Garnishes For Ramen

There are many things you can add to your ramen. It's so versatile! Here are some of our favorite add-ins:

  • Hardboiled or soft boiled eggs
  • Cooked meat (chicken, brisket, steak, pork belly, chashu, etc.)
  • Grilled veggies (mushrooms, bok choy, peppers, etc.)
  • Chopped green onions
  • Fresh mint leaves
  • Fresh basil leaves
  • Sliced fresh jalapeno
  • Nori or wakame (dried seaweed)
  • Steamed fish cake
  • Garlic, fresh or roasted
  • Sesame seeds
  • Bamboo shoots
  • Corn
  • Cabbage
  • Bean Sprouts
  • Pickled ginger
  • Lime
  • Kimchi
  • Chili Oil
  • Sriracha

Try These Delicious Ramen & Soup Recipes!

Choriqueso – Easy Mexican Chorizo and Cheese Dip

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Choriqueso is a classic Mexican recipe that combines savory, seasoned chorizo with plenty of melted cheese, and finished with fresh toppings like tomato, onion, and cilantro.

★★★★★

"This is so simple and flavorful! I took your suggestion to added our leftovers to grilled chicken, too. We loved it."

- Sherri J.

You can scoop it up with warm tortillas for a hearty appetizer, serve it with chips as a dip, or even turn it into tacos or quesadillas. Ready in minutes and full of incredible flavor, choriqueso is the ultimate crowd-pleasing dip for football parties, Taco Tuesday, or really anytime!

a cast iron skillet filled with choriqueso made with chorizo and cheese then topped with diced tomato, white onion, and cilantro, next to a stack of charred flour tortillas

I make choriqueso for every Cinco de Mayo celebration to go with our flavorful birria tacos. It goes really well with sweet corn cake, too!

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Ingredients

  • Mexican chorizo (16 ounces): use fresh Mexican chorizo (not Spanish - they're very different!).
  • Shredded Mexican-blend cheese (1 ½ cups): a mix of Monterey Jack, cheddar, asadero, and queso quesadilla. Oaxaca or mozzarella can also be used.
  • Tomato (1 medium, chopped): this helps balance the richness of the chorizo and cheese combination.
  • White onion (¼, diced): also helps balance the richness of the chorizo and adds a nice texture.
  • Cilantro (¼ cup, chopped): if you don't care for cilantro, try parsley or skip it altogether.
  • Mexican crema or sour cream (optional): adds creaminess and balances the rich chorizo.
  • Tortillas or tortilla chips: If you're serving the choriqueso for dinner, use 8-inch tortillas. For an appetizer, use the smallest you can find.

How to Make Choriqueso

  1. Cook the chorizo: Preheat a skillet over medium heat. Remove the chorizo from the casings (if needed) and add it to the skillet. Cook for about 8-10 minutes, breaking it up with a spoon, until it's browned and fully cooked.
  2. Add the cheese: Turn off the heat. Sprinkle the shredded cheese evenly over the hot chorizo. Cover the skillet and let it sit until the cheese is melted, about 5 minutes. (Alternatively, place under a broiler for 1-2 minutes until bubbly and golden.)
  3. Top and garnish: Sprinkle with the chopped tomato, diced onion, and fresh cilantro. Add a drizzle of Mexican crema or sour cream if desired.
  4. Serve immediately: Enjoy your choriqueso with warm tortillas for a heartier option or tortilla chips for dipping.
a cast iron skillet filled with choriqueso made with chorizo and cheese then topped with diced tomato, white onion, and cilantro

Tips & Variations

  • Choose the right chorizo: Always use fresh Mexican chorizo, not Spanish chorizo, which has a different texture and seasonings (I usually find my Mexican chorizo in the refrigerated section near the hot dogs).
  • Drain excess grease: If your chorizo releases a lot of oil, spoon some out before adding the cheese to keep the dip from feeling too heavy. Just push the chorizo to one side of the pan, tilt it slightly to let the grease drain to the opposite side, and use a paper towel to soak some up.
  • Cheese options: Try Oaxaca, mozzarella, or asadero. Pepper Jack also works if you'd like to add more heat.
  • Add extra flavor: Stir in roasted poblano peppers, jalapeños, or sautéed mushrooms before topping with the cheese. I tend to do this if we're enjoying it for a meal.
  • Make it creamy: Swirl in a little Mexican crema, sour cream, or cream cheese to create a smoother dip.
  • Vegan version: Use plant-based chorizo and dairy-free cheese.
  • Keto version: Use low-carb tortillas.
  • Serving ideas: Serve with warm flour or corn tortillas, tortilla chips, or spoon it into tacos and quesadillas. It's also great used as a simple topping to steak tacos, mixed into eggs for breakfast, or added as a topping to grilled chicken.

Equipment Needed

  • Skillet: a cast iron skillet works best for cooking the chorizo and melting the cheese evenly.
  • Wooden spoon or spatula: for breaking up and stirring the chorizo as it cooks.
  • Knife & cutting board: to chop the tomato, onion, and cilantro.
  • Cheese grater: always shred your own cheese to avoid the fillers used in pre-shredded cheeses.
  • Lid or foil: to cover the skillet so the cheese melts completely.
  • Serving dish: you only need this if you prefer to transfer it from the skillet, though serving it directly in the skillet keeps it warm longer.

Storage & Reheating

  • Refrigerator: Store any leftover choriqueso in an airtight container for up to 3 days. Keep the tortillas or chips separate so they don't get soggy.
  • Freezer: Choriqueso isn't ideal for freezing since melted cheese can change texture, but cooked chorizo alone can be frozen for up to 2 months. Just thaw it in the fridge and reheat, then add the cheese and toppings.
  • Reheating on the stovetop: Place the leftovers in a skillet over low heat. Stir it occasionally until it's warmed through and the cheese is melted again.
  • Microwave option: Heat in 30-second bursts, stirring between each round, until it's hot and bubbly.
  • Broiler: Place the reheated choriqueso under the broiler for 1-2 minutes to make the cheese bubbly again.
a closeup of a cast iron skillet filled with choriqueso made with chorizo and cheese then topped with diced tomato, white onion, and cilantro, next to a stack of charred flour tortillas

Frequently Asked Questions

Is choriqueso keto?

It's naturally low in carbs on its own, so choose low-carb tortillas to keep the carbs in check.

What is the difference between choriqueso and queso fundido?

Both are Mexican melted cheese dishes, but choriqueso always includes chorizo while queso fundido can be made with or without it.

Can I make choriqueso ahead of time?

It's a great make-ahead dish! Cook the chorizo in advance and refrigerate. When you're ready to serve, reheat the chorizo, top it with cheese, and melt it before adding the fresh toppings.

How do I keep it warm for a party?

Serve it directly in a cast iron skillet or transfer it to a small slow cooker on the warm setting. This keeps the cheese melty and prevents it from hardening too quickly.

What can I serve with choriqueso?

Tortilla chips and charred corn or flour tortillas are most common. It also makes a great filling for tacos, quesadillas, or even nachos. Stir it into scrambled eggs for a breakfast burrito or as a topping for grilled chicken.

Can I use Spanish chorizo instead of Mexican chorizo?

No, they're completely different in both flavor and texture. Spanish chorizo is cured and has a firm texture, while Mexican chorizo is fresh, seasoned sausage that cooks down and blends perfectly with melted cheese.

Looking for more recipes like this one? Try these:

Pairings

These are our favorite dishes to serve with choriqueso:

a cast iron skillet filled with choriqueso made with chorizo and cheese then topped with diced tomato, white onion, and cilantro

Choriqueso Recipe

Yield: 10 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Additional Time: 5 minutes
Total Time: 25 minutes

This choriqueso recipe is an easy, cheesy Mexican dip that's sure to be a crowd pleaser at any party or family dinner!

Ingredients

  • 16 ounces Mexican chorizo
  • 1 ½ cups shredded mexican-blend cheese
  • 1 medium tomato, chopped
  • ¼ white onion, diced
  • ¼ cup chopped cilantro
  • Mexican crema, or sour cream, for topping (optional)

Instructions

  1. Preheat a cast iron skillet over medium heat. Remove the chorizo from its casings and cook it thoroughly, stirring occasionally, until it's starting to brown and deepen in color (about 10 minutes).
  2. Turn off the heat and sprinkle all over with cheese. Cover the skillet and allow it to sit until cheese is melted, about 5 minutes. (Alternatively you can put it under a broiler for 1-2 minutes).
  3. Top it with the diced tomato, onion and cilantro. Serve it immediately with warm, charred tortillas or tortilla chips.
Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 280Total Fat: 23gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 59mgSodium: 634mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 15g

This data was provided and calculated by Nutritionix.

© Kristy Bernardo
Cuisine: Mexican / Category: Appetizers
Choriqueso – Easy Mexican Chorizo and Cheese Dip

Smoked Corn On The Cob

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Add smoky flavor to your favorite summer veggie with smoked corn on the cob. It's sweet, savory, juicy, fresh, and a delicious addition to any backyard BBQ.

Smoked corn on the cob is a warm-weather favorite. This recipe for perfectly smoked corn is a great starting point for anyone looking to get into smoking food. The process is quick, easy, and hard to mess up. The juicy kernels' smoky, charred flavor is delicious and pairs well with anything, especially grilled meat and seafood. The kernels also go great in cobb salads!

If you have fresh ears of corn, you can throw them on the grates and smoke; nothing else is needed. However, you'll want to try them with the flavored butter included in this recipe. A few seasonings and fresh parsley elevate the flavor to take corn on the cob from tasty to irresistibly mouthwatering.

Smoked Corn On The Cob

Why You'll Love Smoked Corn on the Cob

It's corn. It has the juice (haha)! But seriously, there's nothing to dislike about smoked corn on the cob. It is:

  • Smoky - Smoking corn on the cob gives it a unique, smoky flavor that takes it to the next level. The smoke flavor heavily depends on the wood you select.
  • Uncomplicated - This recipe requires minimal prep and only a few ingredients. You can save even more time by purchasing pre-shucked corn.
  • Crisp and tender - The corn is cooked just right. Expect nothing less than tender, juicy smoke-infused kernels kissed with butter.
  • Versatile - You can serve smoked corn on the cob as a side dish or use the smoky kernels in other recipes like salads, soups, and salsas.

Smoked Corn on the Cob Ingredients Notes

To make smoked corn on the cob, you'll need the following:

  • Fresh corn: Shop for sweet yellow corn. Corn in the husk is preferred; however, you can purchase the ears shucked to reduce prep time.
  • Unsalted butter: Smoked corn on the cob is good, but buttered is even better. The fat adds extra flavor while helping the seasonings stick to the kernels.
  • Salt: Salt adds a savory flavor to contrast the natural sweetness of the corn. It is added to the remaining butter and then applied once the corn is taken off the grates. Salt should go on corn after it has cooked to ensure tenderness. Adding salt before can make the skins of the kernels tough.
  • Smoking wood: You can't make smoked corn on the cob without it. Go with apple or cherry wood for a light fruity flavor and hickory for a smokiness reminiscent of bacon. Wood pellet blends are also nice for those who want a more multifaceted taste.

A complete ingredients list with amounts is in the recipe card below!

Corn On The Cob

How to Make Smoked Corn on the Cob

  1. Soak the wood chips: They need at least 30 minutes of soak time. Skip this step if you are using a pellet grill or electric smoker.
  2. Preheat: Preheat your smoker/pellet grill to 225 degrees Fahrenheit. You can still smoke corn on the cob if you don't have either. To use a charcoal or gas grill, set it up for smoking. For charcoal, create a two-zone fire and add wood chips (that have been soaking for 30 minutes) once it is within the desired temperature range. Since this is a relatively short cook, the need to replenish the wood chips is unlikely. For a gas grill, add wood to the smoker box or, if your grill does not have a smoker box, wrap dry chips in a foil pouch, poke holes in the pouch, and nestle it right over one of the burners.
  3. Prepare the corn: If you purchased shucked ears of corn, rinse them, and remove any bits of silk still attached. For unshucked corn, grab the husk and silks at the top and firmly pull down towards the base to remove. Once done, clean up each one by removing any remaining silk, rinse under cold water, and pat dry.
  4. Season: Combine the butter with all the seasonings except the salt and brush onto the corn.
  5. Smoke: Place the corn on the grates, close the lid, and smoke for 20 minutes. Then flip, brush with more butter, and continue to smoke until the corn is tender.
  6. A buttery finish: Salt the remaining butter, brush the corn with what remains and serve.

Variations, Substitutions, and Cooking Tips

Add spices - Chili powder, cayenne, or paprika will add heat to smoked corn on the cob.

Add toppings - Toppings like grated cheese, garlic chips, or crumbled bacon would taste SO good!

Grill the corn - If you don't have a smoker, you can grill the corn instead. Grill the corn over medium heat for 10-12 minutes, occasionally turning, until the kernels are tender and lightly charred. You can also make fried corn on the cob!

Serving Smoked Corn On The Cob

Storage and Freezer Tips

Tightly wrap leftover corn in aluminum foil and refrigerate for 3-5 days.

How to Reheat

To reheat smoked corn on the cob, preheat your oven to 400 degrees Fahrenheit and place it into a baking dish. Then, add 2 tablespoons of water to the dish, cover it with foil, and pop it into the oven for about 5 minutes.

Smoked Corn On The Cob

Smoked Corn On The Cob

Yield: 4
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Add smoky flavor to your favorite summer veggie with smoked corn on the cob. It's sweet, savory, juicy, fresh, and a delicious addition to any backyard BBQ.

Ingredients

  • 4 ears of corn, shucked
  • ¼ cup unsalted butter, melted
  • 1 tablespoon chopped fresh parsley, flat leaf
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon black pepper
  • ½ teaspoon sea salt

Instructions

    1. Preheat a smoker or pellet grill to 225 degrees Fahrenheit.
    2. Meanwhile, place the ears of corn on a plate or platter.
    3. Combine the butter with the remaining ingredients except for the salt.
    4. Brush half the butter mixture onto the corn, then transfer the corn to the grates, close the lid, and smoke the corn for 20 minutes.
    5. Flip the corn, lightly brush the other side with butter, close the lid, and smoke for another 20 minutes or until the corn is easy to pierce with a fork.
    6. Add salt to the remaining butter. Stir.
    7. Plate, finish the corn with the remaining butter, and serve.

Notes

If you are not using a pellet grill, soak wood chips for at least 30 minutes before use.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 180Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 31mgSodium: 267mgCarbohydrates: 17gFiber: 2gSugar: 4gProtein: 3g

This data was provided and calculated by Nutritionix.

© Monique McArthur
Cuisine: American / Category: Sides
Smoked Corn On The Cob

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Smoked Pork Chops

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Smoked pork chops are juicy, flavorful, and smell heavenly. Thick chops, a simple rub, and applewood are all you need. Is your mouth watering? Mine sure is!

These smoked pork chops are bursting with flavor. Thick chops seasoned with a simple spice rub infused with the sweet smoke of applewood make for an outstanding main. They have a great depth of flavor; the pork is super tender and juicy, plus smoking them couldn't be easier. Instead of brine or marinade, I applied a dry rub to the chops but season how you prefer.

Thick pork chops are great, but time is needed to get them as flavorful on the inside as on the exterior, which is the part exposed to the smoke and seasonings.

Smoked Pork Chops

Why You'll Love Smoked Pork Chops

  • Flavorful - Applewood and the delicious rub are responsible for the fantastic flavor of these chops. Chili powder, paprika, garlic powder, and onion powder add so much to the recipe. There's heat and sweetness, and the chops are so fragrant that you'll want to dig in as soon as you remove them from the grates.
  • Easy to make - Smoked pork chops come together in just a few steps and don't call for a lengthy smoke. It takes just under an hour. The hardest part is giving the rub time to permeate the meat.
  • Versatile - You can customize the rub to suit your taste preferences or use boneless pork chops. If you opt for boneless, monitor internal temperature vigilantly to prevent overcooking.

Smoked Pork Chops Ingredients

To make smoked pork chops, you'll need the following:

  • Pork chops: Choose bone-in pork chops about 1 ½ inch thick for the best flavor and moistness but boneless will work with this recipe as well. Select pork chops with a pinkish color and some marbling but no yellow fat, only white. The fat will retain moisture so the meat doesn't dry out, resulting in more flavorful chops. Also, steer clear of pale pork, dark-colored bones, and pork chops with dark spots on the fat.
  • Chili powder: It adds heat for a spicier rub. Chili powder also adds an appealing red hue.
  • Paprika: I used smoked paprika. The smoky undertone adds a layer of complexity to the pork and boy, does it smell good.
  • Salt and pepper: Every protein needs a little salt and pepper.
  • Smoking wood: Applewood works well with pork. The mildness of the wood and its fruity sweetness complement it like no other.

Find the complete ingredients list with amounts in the recipe card below!

How to Make Smoked Pork Chops

  1. Make the dry rub (Feel free to use your favorite spice rub): Mix the ingredients in a small bowl. Brush the pork with oil and apply the rub once it is ready. Dry the chops with paper towels before application to remove excess moisture. The oil does an excellent job of helping the seasonings stick.
  2. Refrigerate: The chops need about 4 hours in the fridge before smoking. The seasonings permeate the meat during this time, and the salt in the rub tenderizes the pork. It also lets the exterior dry out, so you'll get a nice crust during the searing stage.
  3. Prepare the smoker: Preheat your smoker or pellet grill to 225°F and add the smoking wood. If you're using a charcoal or gas grill, set it up for smoking. For charcoal, create a two-zone fire and add wood chips (that have been soaking for 30 minutes) once it is within the desired temperature range. Since this is a relatively short cook, the need to replenish the wood chips is unlikely. For a gas grill, add wood to the smoker box or, if your grill does not have a smoker box, wrap dry chips in a foil pouch, poke holes in the pouch, and nestle it right over one of the burners.
  4. Sear, then smoke: They need 2-3 minutes per side in a hot cast iron skillet. Once done, transfer the pork chops to the smoker, close the lid, and smoke until the internal temperature of the pork reaches 145°F, about 50 minutes.
  5. Rest and serve: Don't worry. Smoked pork chops only need to rest for 5 minutes.
Smoked Pork Chops Dry Rub

How to Apply Dry Rub on Pork Chops

Apply about 1 tablespoon of dry rub per pound of meat or per one 1 ½ inch thick pork chop, which weighs about a pound.

  1. Blot the chops dry with paper towels before application to remove excess moisture.
  2. Massage with your hands or brush both sides of each pork chop with oil.
  3. Use the wet hand / dry hand method to sprinkle the dry rub with one hand and use the other hand to rub the seasoning into the chops.

Pro Tip: If a thick crust forms when you apply it to the meat, you used too much dry rub (unless that is how you like it). Simply scrap off some of the rub off the meat before cooking. Although not as effective this will work in a pinch after cooking as well.

Pork Chops In The Smoker

Variations, Substitutions, and Cooking Tips:

Change the rub - Adding spices such as cumin and cayenne can customize the dry rub to suit your taste preferences. You can also add a little brown sugar.

Try a marinade - Combining garlic, herbs, spices, and soy sauce will work, as would citrus and various other seasonings and aromatics. Experiment to see what works best!

Go boneless - As mentioned, you can use boneless chops. If you go this route, select 1-1 ½-inch-thick chops and closely monitor the internal temperature to avoid overcooking.

Bring to Room Temperature - Take the pork chops out of the fridge about 30 minutes before cooking. This will allow more even cooking throughout the chops and prevent overcooking.

Storage and Freezer Tips

Store any uneaten smoked pork chops in a shallow airtight container. Shallow containers allow for rapid, even cooling of the food, which is integral to proper food storage. If you don't have an airtight container, tightly wrap the pork in foil. Either way, smoked pork chops will keep in the fridge for 3-4 days. You can also freeze them and store them for 2 months. To freeze, wrap in plastic, then place into a freezer bag. Before sealing the bag, remove as much air as possible.

How To Make Smoked Pork Chops

Smoked Pork Chops

Yield: 4
Prep Time: 5 minutes
Cook Time: 1 hour
Additional Time: 15 minutes
Total Time: 1 hour 20 minutes

Smoked pork chops are juicy, flavorful, and smell heavenly. Thick chops, a simple rub, and applewood are all you need. Is your mouth watering? Mine sure is!

Ingredients

  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • 4 bone-in pork chops, about 1 ½-inch thick, or boneless pork chops
  • 1 tablespoon extra-virgin olive oil

Instructions

    1. Combine the salt, pepper, and other seasonings in a bowl or use a dry rub that you prefer.
    2. Pat the room temperature pork chops dry with a paper towel.
    3. Brush or massage both sides of each pork chop with oil, then apply the rub to each side and let sit for 15 minutes or for flavor purposes, marinate for at least 2 hours before grilling.
    4. Preheat a smoker or pellet grill to 225 degrees Fahrenheit. Use applewood for this cook.
    5. Meanwhile, preheat a grill at a high heat or preheat a cast iron skillet or another heavy nonstick skillet over medium-high heat.
    6. Sear the pork chops for 2-3 minutes per side to develop a nice crust.
    7. Transfer the pork chops to the smoker, close the lid, and smoke for 50 minutes to an hour. The pork chops are ready when the internal temperature reaches 145 degrees Fahrenheit.
    8. Remove from the smoker and rest for 5 minutes before serving.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 450Total Fat: 26gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 158mgSodium: 1081mgCarbohydrates: 3gFiber: 1gSugar: 0gProtein: 50g

This data was provided and calculated by Nutritionix.

© Monique McArthur
Cuisine: American / Category: Dinner
Smoked Pork Chops

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The BEST Instant Pot Refried Beans

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Starting with dried beans makes a much better tasting dish. These Instant Pot refried beans are the perfect recipe for your Mexican dinner!

This easy Instant Pot Refried Beans recipe is featured in my cookbook Weeknight Cooking with your Instant Pot. If you love Mexican food and Instant Pot cooking, the book has an entire chapter called "Quick and Delicious Mexican Meals". It also has everything from soups to meatless mains to desserts, but the Mexican chapter is definitely one of my favorites.

I love to serve these pressure cooker Refried Beans whenever we have an enchilada or taco night at our house and of course they're perfect for Cinco de Mayo (my mom's birthday!). They're just so simple to throw together! There's no more overnight soaking of beans or even the quick hour-long soak I've done when I make them at the "last minute."

A black bowl filled with creamy Instant Pot refried beans and topped with melted white cheese, on a white tablecloth with a pretty gray napkin.
Cookbook Photo credit: Becky Winkler

Refried Beans Ingredients Notes

  • Pinto beans: Use dried beans and you don't need to soak the beans with an Instant Pot.
  • Chicken broth: I use chicken but depending on dietary concerns or otherwise feel free to use low-sodium or salt-free chicken or vegetable broth.
  • Onion: I use a white onion for this recipe but any sweet onion such as a yellow onion will work. Don't use red onions.
  • Garlic cloves: An additional layer of flavor to the beans.
  • Jalapeños (optional): One jalapeño adds a nice little kick to this recipe but not too much unless you want to add more.
  • Shredded cheese (optional): Shredded cheese on refried beans just like the Mexican restaurants is the way to go. I like shredded cheddar, or a mexican-blend cheese. A white cheese like Monterey jack or mozzarella also works or a combination of white and yellow cheeses. Crumbled cotija cheese is a nice twist on top of refried beans.

(Scroll down to the bottom for the printable recipe card with exact measurements and recipe instructions.)

How to Make Instant Pot Refried Beans

You're just a few steps away from having delicious homemade refried beans!

  1. Soften the Onions: Heat the oil and add the onions, stirring occasionally, for about five minutes.
  2. Add Spices and Remaining Ingredients: Add the garlic, oregano, and jalapeño, stirring frequently for a minute. Then add the pinto beans, chicken broth and pressure cook for 50 minutes.
  3. Drain & Reserve the Liquid: Drain the liquid from the beans and reserve.
  4. Puree the Beans: Using an immersion blender or food processor, puree the beans until they're nice and smooth. Add some of the liquid back until desired consistency is reached.
  5. Top with Cheese: Top with shredded cheese and wait for the cheese to melt, then serve immediately.
A black bowl filled with creamy Instant Pot refried beans and topped with melted white cheese, on a white tablecloth with a pretty gray napkin.
Cookbook Photo credit: Becky Winkler

Instant Pot Refried Beans Substitutions & Tips

No Presoak Beans - With a pressure cooker there is no need to presoak the beans for a much faster recipe.

No Canned Beans - Start with dry pinto beans for better flavor and texture.

Instant Pot Black Refried Beans - You can substitute the pinto beans with dried black beans. Simply set the pressure cooker for 40 minutes instead of 50 minutes.

Bacon - Stirring in crumbled bacon at the end is a nice addition and you can also garnish with crumbled bacon on top.

Refried Beans Storage & Reheating

Refrigerate leftover refried beans for 3 to 4 days or freeze for up to 3 months.

Allow the beans to completely cool prior to storing in a container or resealable bag.

The best way to reheat refried beans is on stovetop. Simply heat them in a pot or skillet at a medium-low heat while stirring frequently. Add a little butter, stock, or water to desired consistency. A microwave is a quick and easy method but a stovetop will produce the best results.

A black bowl filled with creamy Instant Pot refried beans and topped with melted white cheese, on a white tablecloth with a pretty gray napkin.

Instant Pot Refried Beans

Yield: 12
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes

These easy homemade refried beans rival any I’ve made the traditional way and they take hardly any time at all. - Kristy Bernardo, "Weeknight Cooking with your Instant Pot"

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 medium white onion, chopped
  • 3 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 jalapeño (optional), seeded and minced
  • 1 lb dried pinto beans, thoroughly washed and picked over
  • 4 cups chicken broth
  • 4 cups water
  • 1 teaspoon coarse salt, or to taste
  • ½ cup shredded cheddar or mexican-blend cheese (optional)

Instructions

  1. Press [Saute] to preheat your Instant Pot and set to “Normal”. When the word “hot” appears on the display, add the oil to the pot. Add the onions and cook, stirring occasionally, about five minutes. Add the garlic, oregano and jalapeño and cook about one minute more, stirring frequently. Press “Keep Warm/Cancel” to turn off the IP.
  2. Add the pinto beans, chicken broth and water to the IP. Press “Manual” and set timer for 50 minutes, making sure that IP is set to “High Pressure” and that the release valve is set to “Sealing”.
  3. When time is up, wait for pressure to release naturally. Once all pressure is released, open your IP. Drain the liquid from the beans, reserving the liquid (I use a colander placed over a large stockpot). Add some liquid back to the beans (¾ cup liquid gives me the consistency I like, but you can start with ½ and add more if you prefer). Using an immersion blender or food processor, puree the beans until they’re nice and smooth.
  4. (optional) Top with shredded cheese and put the lid back on. Wait about 5 minutes for the cheese to melt, then serve immediately.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 102Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 9mgSodium: 544mgCarbohydrates: 12gFiber: 4gSugar: 1gProtein: 6g

This data was provided and calculated by Nutritionix.

© Kristy Bernardo
Cuisine: Mexican / Category: Sides
The BEST Instant Pot Refried Beans

I love making these refried beans with Nachos in the Oven or these Healthy Nachos. These Beer Battered Fish Tacos and Chicken Enchiladas with Roasted Jalapeños are favorites, too.

And no Mexican meal is complete without some delicious Sweet Corn Cake or choose from these Mexican Dessert Recipes.

Sopapilla Cheesecake with Crescent Rolls (Quick & Delicious)

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If you've never tried Sopapilla Cheesecake before, get ready to fall in love with your new favorite dessert. This easy recipe is a mashup of two incredible treats: creamy cheesecake and the cinnamon-sugar goodness of classic sopapillas. The result is golden, buttery layers of crescent roll dough sandwiching a smooth cream cheese filling, topped with a cinnamon-sugar crust and a drizzle of honey. It's soft at the base with a little crunchy on top and so absolutely delicious!

These sopapilla cheesecake bars are perfect for Cinco de Mayo, Taco Tuesday, or whenever you just want an easy Mexican-inspired dessert. It takes just minutes to throw together so let's get baking!

Overhead shot of sopapilla cheesecake squares stacked with layers of flaky crust and cream cheese filling

What Is Sopapilla Cheesecake?

Sopapilla Cheesecake is a delicious fusion of two desserts: traditional sopapillas and creamy cheesecake. It swaps fried dough for layers of buttery crescent roll dough, filled with a sweetened cream cheese mixture and topped with cinnamon sugar and a drizzle of honey. It's typically baked in a 9x13-inch dish and cut into bars, making it perfect for serving a crowd.

Unlike a classic cheesecake with a graham cracker crust and springform pan, this Sopapilla Cheesecake recipe is less fussy, much faster to make, but every bit as delicious! The crescent roll dough puffs up as it bakes, similar to the light, airy texture of sopapillas, yet it's still easy enough for even novice home bakers.

Sopapilla Cheesecake Ingredients

Here's everything you need to make this sweet and simple Mexican-inspired dessert:

For the base and filling:

  • 2 (8-ounce) tubes crescent roll dough: Use crescent roll sheets if you can find them, otherwise press the perforated seams together.
  • 3 (8-ounce) packages cream cheese, softened: Softened cream cheese blends easier and makes the filling super smooth.
  • 1 cup granulated sugar: Sweetens the cream cheese layer for that classic cheesecake taste.
  • 1 large egg: Helps bind the filling and makes the filling a bit richer.
  • 1 teaspoon vanilla extract: Gives some depth to the filling - every good dessert should have a touch of vanilla!

For the topping:

  • ½ cup (1 stick) butter, melted: Use unsalted butter so you can better control the salt content.
  • ¾ cup granulated sugar: It's what makes the top a little crunchy and delicious.
  • 1 teaspoon ground cinnamon: Mixed with the sugar to add a ton of flavor!

Optional toppings:

Drizzle of honey: Technically optional but highly recommended! I'll occasionally leave it off the pan and let everyone add their own, but it's that final touch that takes the whole dessert to the next level.
Jam or fruit sauce: Raspberry, strawberry, or even a dollop of lemon curd are great additions.

Three-layered sopapilla cheesecake bars stacked on a plate with honey drizzle mid-pour

Step-by-Step Instructions

Here's how to make Sopapilla Cheesecake Bars step-by-step. It's easy, quick, and the results are amazing. This is one of those desserts that somehow tastes even better the next day - if it lasts that long!

  1. Preheat the oven to 350°F and lightly grease a 13x9-inch baking dish.
  2. Prepare the crescent roll crust: Unroll one tube of crescent roll dough and press it into the bottom of the baking dish, sealing any seams.
  3. Make the filling: In a large bowl (or using a stand mixer), beat the softened cream cheese, sugar, egg, and vanilla until smooth and creamy.
  4. Assemble: Spread the cream cheese mixture evenly over the crescent roll base. Unroll the second tube of crescent dough and carefully place it on top, again sealing the seams.
  5. Make the topping: Stir together melted butter, sugar, and cinnamon until combined, then pour it over the top crescent layer. Gently spread it to cover the surface.
  6. Bake: Bake for 30-35 minutes, or until the top is golden and bubbly and the butter topping looks mostly "set."
  7. Cool and drizzle: Allow it to cool completely at room temperature, then refrigerate it until set. Drizzle with honey before serving, or set it out so everyone can add their own.
  8. Slice and serve: Cut into squares or bars and enjoy!

Recipe Variations

  • Add a layer of jam: Spread a thin layer of seedless raspberry, strawberry, or apricot jam over the bottom crescent roll before adding the cheesecake filling. It adds a pop of flavor without overpowering the other flavors.
  • Low-sugar option: Use a sugar substitute like monk fruit or Swerve, and low-sugar crescent roll dough (the Trader Joe's brand has slightly less sugar, for example) for a lighter version that still tastes incredible.
  • Mix-ins for the filling: Stir in a few tablespoons of dulce de leche, caramel sauce, or even chocolate chips to the cheesecake mixture for a different twist.
  • Toppings: Swap the cinnamon sugar topping for a blend of brown sugar and cinnamon for a deeper, almost caramelized flavor.
  • Add some crunch: Sprinkle chopped pecans, walnuts, or slivered almonds over the cinnamon sugar topping.
  • Serve with fruit: Top each bar with a spoonful of macerated berries or grilled peaches.
Side view of cinnamon sugar sopapilla cheesecake bars with honey being drizzled on top

Tips

  • Soften the cream cheese: Make sure your cream cheese is fully softened before mixing. This helps it blend smoothly without lumps and creates a creamier filling.
  • Seal the crescent dough seams: If you're using perforated crescent roll sheets, be sure to press the seams together well so the filling stays neatly inside while baking.
  • Use a glass or ceramic baking dish: These distribute heat more evenly and help prevent the bottom layer from overbaking.
  • Line your pan (optional but helpful): For easy removal and cleaner edges, line your baking dish with parchment paper, leaving a slight overhang so you can lift out the bars once they're cooled.
  • Don't overbake: The top should be golden and crisp, and the center should be just set. Overbaking can cause the filling to become too firm and dry out.
  • Cool it completely before slicing: It's tempting to cut in right away, but the bars slice much cleaner once they've cooled and had time to firm up in the fridge.
  • Drizzle the honey just before serving: This keeps the topping crisp and prevents it from getting soggy.

Storing, Reheating, and Make-Ahead

Storing:

Once they're cooled completely, cover the bars tightly or transfer them to an airtight container. Store them in the refrigerator for up to 5 days. The texture stays creamy, and the top holds up well, just keep the honey drizzle off until just before serving so it stays crunchy.

Reheating:

These bars are typically served chilled or at room temperature, but if you prefer them warm, pop a slice in the microwave for about 10-15 seconds. Just long enough to take the chill off and soften the cream cheese layer slightly.

Make-Ahead:

Sopapilla Cheesecake Bars are ideal for prepping in advance. Assemble the entire dessert (but don't bake), cover tightly, and refrigerate for up to 24 hours. When you're ready to bake it, take it out of the fridge while the oven preheats, then bake it as directed.

Freezing:

Let the bars cool completely, then cut them into individual portions. Wrap each bar tightly in plastic wrap, then place them in a freezer-safe bag or an airtight container. Label each one with the date and freeze for up to 2 months. To thaw, transfer the desired number of bars to the refrigerator and let them thaw overnight. You can also let them sit at room temperature for about 1 hour if you're in a hurry.

Close-up of stacked sopapilla cheesecake bars with a golden cinnamon-sugar crust and creamy filling

Frequently Asked Questions

Do you eat sopapilla cheesecake warm or cold?

Sopapilla cheesecake bars are best served chilled or at room temperature. Letting them cool helps the filling set up, which makes them easier to slice. That said, if you sneak a bite while it's still warm, we totally understand!

Can sopapilla cheesecake sit out overnight?

It's best to refrigerate sopapilla cheesecake after it cools. Leaving it out overnight isn't recommended, especially because of the cream cheese filling. So keep it in the fridge and enjoy it for up to 5 days.

Can I use puff pastry instead of crescent rolls?

You can, but keep in mind that puff pastry will give you a flakier, more buttery texture. It will also puff up more than crescent roll dough, so your bars may look and feel a bit different. Still tasty, just not quite the same texture as the original.

Is there a lower sugar option?

You can cut back on the sugar in the cream cheese filling or use a sugar substitute like monk fruit or erythritol. The topping can also be reduced slightly, or skip the honey drizzle and let guests add it themselves.

Do I have to use honey?

Nope! The honey is optional, but it really does give it that classic sopapilla flavor. If you're not a fan, you could drizzle a fruit sauce or syrup instead.

Can I make this in a smaller pan?

You can halve the recipe and bake it in an 8x8 or 9x9 pan. Just keep an eye on the baking time.

If you're a fan of bite-sized desserts (and really, who isn't?), you're going to love these fun cheesecake recipes. Start with a batch of individual pumpkin cheesecakes, which are perfect for fall but honestly irresistible any time of year. For the holidays, try these festive peppermint cheesecake minis that are always a hit. You can never go wrong with bite-sized Oreo desserts either, especially one that's creamy and so simple to make! And when the weather warms up, grilled pineapple no-bake cheesecakes are a fantastic way to ring in summer.

Easy Sopapilla Cheesecake Recipe

Sopapilla Cheesecake

Yield: 20 squares
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Make this easy sopapilla cheesecake with layers of crescent roll dough, sweet cream cheese filling, and a crisp cinnamon topping. Always a hit!

Ingredients

  • 2 (8 ounce) tubes crescent rolls

For the filling:

  • 3 8-ounce packages cream cheese, softened
  • 1 cup white sugar
  • 1 egg
  • 1 teaspoon vanilla extract

For the topping:

  • ½ cup butter, heated until just melted
  • ¾ cup sugar
  • 1 teaspoon cinnamon

Toppings

  • Drizzle with honey, if desired.

Instructions

  1. Preheat oven to 350°F.
  2. Using a stand mixer, beat together all filling ingredients until smooth.
  3. Unroll one tube of crescent rolls and place on the bottom of a 13x9 inch baking dish, crimping seams together. Spread cream cheese mixture over crescent roll dough. Unroll second tube of crescent rolls and place over cream cheese, pinching seams together.
  4. Mix together melted butter, sugar and cinnamon. Pour over crescent rolls in baking dish and gently spread to cover completely.
  5. Bake for 30 minutes or until browned and cooked through (butter topping should be almost "dry" when done). Remove from oven and allow cheesecake to come to room temperature (if you can wait that long)! Drizzle with honey and serve.

Notes

This cheescake is wonderful served at room temperature.

Nutrition Information:
Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 245Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 58mgSodium: 159mgCarbohydrates: 22gFiber: 0gSugar: 20gProtein: 3g

This data was provided and calculated by Nutritionix.

© Kristy Bernardo
Cuisine: Mexican / Category: Desserts
Sopapilla Cheesecake with Crescent Rolls (Quick & Delicious)

Steak with Peppercorn Sauce

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This Steak with Peppercorn Sauce recipe is AMAZING! Whether you're a new cook or have been cooking for years, if you haven't tried this simple recipe you're missing out. Packed with flavor and so easy to make!

These are my dream steaks.  Creamy, a peppery bite and all that red meat!  You can taste the cognac which is a great compliment to the green peppercorns.  Who needs to go out when you can have a steak like this at home? It's super easy to make, too, so if you're in the mood you should definitely give this one a try! What's so great about this recipe is the cooking time - it's absolutely spot-on and delivers a perfectly cooked steak!

Filet Mignon with Peppercorn Sauce

Steak with Peppercorn Sauce Ingredients

Steak Ingredients

  • Steaks: The steak you choose is up to you. This peppercorn sauce recipe works best with quality steaks such as beef tenderloin, strip, or rib-eye. Allow the steaks to sit at room temperature for 30 minutes prior to searing.
  • Kosher salt: To season and add flavor to the steaks.
  • Black peppercorns: Black peppercorns, which are simply blanched and dried green peppercorns, add stronger flavor and aroma. Try toasting the whole peppercorns in the same sauté pan prior to grinding for a little extra flavor.

Creamy Peppercorn Sauce Ingredients

With just a few ingredients this creamy peppercorn sauce recipe takes any steak to the next level.

  • Pan juices from steak: Use the same sauté pan the steaks are cooked in as the pan drippings will make the sauce extra rich.
  • Unsalted Ghee or unsalted butter: Ghee or clarified butter is butter with the milk solids separated out and the water boiled away. Unsalted butter will work in a pinch.
  • Beef stock or broth: Add depth and richness to the sauce.
  • Cognac: Cognac is a specific type of brandy so brandy will work too. Use a non-alcoholic cognac brandy, non alcoholic red wine for booze-free version although the alcohol will burn off while cooking.
  • Heavy cream: For best results, I highly recommend heavy cream, don't substitute with half and half or milk. Use room temperature cream for a smoother consistency and to prevent any curdling.
  • Green peppercorns in brine: Mild green peppercorns work perfectly with this creamy sauce and can be found in a jar or can, in the spice section of a grocery store.

(Scroll down to the bottom for the printable recipe card with exact measurements and recipe instructions.)

How to Make Peppercorn Sauce

While this recipe is for steaks this peppercorn sauce delicious over other meats such as chicken, turkey or pork and even mushrooms!

  1. Season and sear your favorite steaks in butter and then take them out of the pan to finish in the oven. Use the same pan for the extra flavor from the steak drippings and butter.
  2. Add the beef stock to the sauté pan to release the crispy bits from the pan. Allow the liquid to reduce then add the cognac, heavy cream, and green peppercorns. Increase the heat while whisking continually, until sauce thickens slightly, just enough to coat the back of a spoon.
  3. Season the cream sauce to taste with kosher salt, place the steaks on a plate and serve immediately!
Best Peppercorn Sauce Recipe

Storing Peppercorn Sauce

You save any leftover peppercorn sauce by storing it in the refrigerator in an airtight container for up to 3 days. Allow the sauce to cool prior to covering and storing.

To reheat, warm it on the stove, over medium-low heat while stirring frequently, until warmed through.

Tips & Variations

  • Digital Thermometer: I highly recommend measuring steak doneness with a digital instant-read thermometer for perfectly cooked steaks.
  • Steak Doneness: As rule of thumb, remove the steak from the heat source about ten degrees before your target internal temperature is reached. The steaks will continue to cook and rise in temperature about 10 degrees. For instance, remove from the heat source at 115-120°F for rare, 125-130°F for medium rare, and 130-135°F for medium.
  • Rest the Steaks: Once the steaks are done, let them rest on a plate or cutting board at room temperature for 5 to 7 minutes (this is called "carryover cooking"). Resting will help the steak retain its juices, continue to cook to the desired temperature and give it an amazing flavor.
  • Thicker Peppercorn Sauce: This sauce has a short cooking time so it won't thicken up much. To thicken the peppercorn sauce more to your preference, bring to the pan to simmer until the sauce thickens.
  • Grilling: The steaks can be cooked on the grill by pan searing first and then finishing on the grill instead of the oven. Searing on the pan works best for the added flavor from the steak drippings but the cream sauce will taste great even without the drippings.
  • Non-Alcohol Cognac Flavor Enhancer: Try adding 1 teaspoon Worcestershire sauce if substitute the cognac with a non-alcohol substitute.
  • Peppercorn Substitute: This recipe is best with green peppercorns in the sauce but feel free to use black peppercorns or even multi-colored peppercorns, if you prefer or simply want to experiment.
  • Spice Grinder: A spice grinder works best to control the coarseness but you also use a mortar and pestle or roll them with a rolling pin in a resealable plastic bag.
  • Heavy Bottomed Sauté Pan: A heavy bottomed pan such as cast-iron is best for pan searing. One benefit of a cast-iron skillet is that the cooking surface can get very hot which is exactly what you need for cooking a steak on a stovetop. If you don't have a cast-iron skillet, other pans such as an aluminum or stainless steel pan will work.
  • Garnish: Add chives for garnish.
Strip Steak Peppercorn Sauce

Steak with Peppercorn Sauce

Yield: 4
Prep Time: 12 minutes
Cook Time: 18 minutes
Total Time: 30 minutes

Peppercorn sauce is a classic steakhouse sauce that is so easy to make at home. Packed with flavor and tastes absolutely delicious on steaks, chicken and more.

Ingredients

  • 4 (6 to 8-ounce), beef tenderloin, strip, or rib-eye steak
  • Kosher salt
  • 2 teaspoons black peppercorns, coarsely crushed
  • Pan juices from steak
  • 2 tablespoons ghee or clarified, unsalted butter
  • ¾ cup beef stock or broth
  • 3 tablespoons cognac
  • ¾ cup heavy cream
  • 1 tablespoon green peppercorns in brine, drained

Instructions

    1. Preheat oven to 450 degrees F.
    2. Sprinkle steaks with kosher salt and crushed black pepper. Heat butter in a 12-inch, heavy bottomed sauté pan over high heat. Once butter is hot, add steaks and sear until a brown crust forms, about 2 minutes per side for medium-rare. Remove steaks from pan and place on a rack set on a sheet pan; place in oven for 6-7 minutes to finish cooking while you make the sauce.
    3. Add the beef stock to the same sauté pan and whisk until the crispy bits release from bottom of pan. Allow the liquid to reduce for 3 to 4 minutes over medium-high heat. Add cognac, heavy cream, and green peppercorns to the pan. Increase heat to high and cook, whisking continually, until sauce thickens slightly, just enough to coat the back of a spoon; this will take 5 to 7 minutes.
    4. Season the sauce, to taste, with kosher salt. Place steaks on plates, top with sauce, and serve immediately.

Notes

The steaks can be cooked on the grill by pan searing first and then finishing on the grill instead of the oven. Searing on the pan works best for the added flavor from the steak drippings but the cream sauce will taste great even without the drippings.

Bake for 5-15 minutes until internal temperature is 10 degrees lower than your target internal temperature (115-120°F for rare, 125-130°F for medium rare, and 130-135°F for medium). The temperature will continue to rise while resting the steaks for 5-7 minutes.

The nutrition data is for the peppercorn sauce only since the nutrition data for different steaks varies.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 283Total Fat: 26gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 76mgSodium: 188mgCarbohydrates: 5gFiber: 0gSugar: 3gProtein: 4g

This data was provided and calculated by Nutritionix.

© Kristy Bernardo
Cuisine: American / Category: Main Dish
Steak with Peppercorn Sauce

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Air Fryer Zucchini

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Whether you need a healthy side dish or looking to up your snack game, air fryer zucchini is perfect. This recipe keeps it simple: no batter, egg, floury dredge, or breadcrumbs. Instead, it uses oil, a few seasonings, and parmesan cheese.

Freshly grated parmesan creates a light, crisp coating on the zucchini comparable to frico, a popular Italian snack made with melted cheese. You get the salty nuttiness of the cheese in each bite, followed by the mild sweetness of zucchini, and the seasonings come through nicely. Moreover, everything is warm, making each bite a real treat.

Air Fryer Zucchini

Why You'll Love Air Fryer Zucchini 

  • Diet-friendly - Air fryer zucchini are gluten-free, egg-free, vegetarian, and easy to adapt to other dietary restrictions.
  • Effortless - Slice, grate, dredge, and air fry. That's what's so appealing about air fryer recipes. They require minimal prep and cook fast!
  • Nutritious - Zucchini is rich in vitamins A, C, and K. Additionally, it is a good source of potassium and manganese. The fact that the zucchini is air fried instead of deep-fried is also a plus. 
  • Affordable - No pricey ingredients are required. The only thing you may want to splurge on is parmesan cheese. However, a $6 domestic wedge will do just fine. 

Air Fryer Zucchini Ingredients Notes

  • Zucchini: Choose a mild, sweet variety with minimal seeds for the best result. Round is also an option but not best for air frying since larger slices occupy a lot of space in the air fryer, meaning you will have to cook the zucchini in more batches. 
  • Salt: It isn't just for seasoning in this recipe. Salt is essential in air fryer zucchini because it helps pull out moisture to promote crispness. 
  • Parmesan cheese: Parmesan cheese brings a salty, nutty flavor to each slice and contributes to texture. It forms a light, crispy layer around the zucchini once melted. 

(Scroll down to the bottom for the printable recipe card with exact measurements and recipe instructions.)

How To Make Air Fryer Zucchini

You can make air fryer zucchini in less than 10 minutes! To make it:

  1. Cut: Trim the ends of each zucchini and cut into ¼-inch thick slices. A quarter of an inch is thin enough to achieve a satisfying crispness but thick enough so each piece has that barely soft center. 
  2. Toss in oil and salt: The oil will promote browning and help the coating stick, while the salt seasons and helps pull moisture from each slice to encourage texture. 
  3. Coat with cheese and seasonings: First, combine cheese and the remaining seasonings in a bowl, then dredge both sides of each slice. Be sure to press each piece into the cheese mixture to coat evenly. 
  4. Air fry: The zucchini takes 3-4 minutes to cook. It's important to arrange them in the air fryer basket in a single layer so they cook evenly. Once ready, enjoy them while they are hot!
Zucchini in the Air Fryer

Variations, Substitutions, and Cooking Tips

Don't overcook the zucchini - Instead, aim for zucchini with some bite. Overcooking will make it mushy.

Make it vegan - You can easily replace the parmesan cheese with nutritional yeast. It tastes similar and will create a nice crispy coating!

Mix up the seasonings - The salt is essential, but other than that, experiment! Parsley or marjoram can replace the oregano; you can use white pepper instead of black, and other ingredients like lemon zest can change up the flavor of the zucchini. 

Use pecorino instead - Pecorino crisps up like parmesan but has a brighter tangier taste. Since zucchini is a blank slate, there's room for a bolder cheese.

What To Serve with Air Fryer Zucchini

Your favorite protein - Air fryer zucchini will be great alongside your favorite protein. Use it to complete the plate. Chicken, fish, beef, tempeh, or tofu, the choice is yours.

Dip - A quick marinara dip would be delicious, as would something creamy and rich.

Fried feta - If you're feeling indulgent, try fried feta. Frying creates incredible texture on the exterior of a feta block but makes it soft enough to spread on air fryer zucchini. As a plus, this pairing means double the cheesy goodness!

Make Ahead

I do not recommend making air fryer zucchini in advance. It will not retain crispness for very long. The recipe is also so quick and easy that there's no reason to. Zucchini is generally best eaten when hot.

Storage and Freezer Tips

Again, air fryer zucchini is best eaten straight out of the fryer. However, if you have leftovers, store them in an airtight container and refrigerate them. They will only keep for 2-3 days. 

How To Reheat 

Reheat air fryer zucchini as you cooked them; in the air fryer! A minute or two at 400 degrees will return them to their original state if they weren't overcooked initially.

Air Fryer Zucchini

Air Fryer Zucchini

Yield: 3 Servings
Prep Time: 5 minutes
Cook Time: 4 minutes
Total Time: 4 minutes

Crispy, delicious air fryer zucchini in minutes! The healthy side dish is perfect for busy weeknights and doubles as a nutritious snack. 

Ingredients

  • 2 tablespoons extra virgin olive oil, plus more for the air fryer basket
  • 2 medium zucchinis, cut into ¼-inch thick rounds
  • ¼ teaspoon fine sea salt
  • 1 cup freshly grated parmesan cheese
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ⅛ teaspoon black pepper
  • ⅛ teaspoon dried oregano

Instructions

  1. Preheat the air fryer to 400 degrees Fahrenheit and lightly brush the air fryer basket with a bit of oil. 
  2. Transfer the zucchini to a bowl with 2 tablespoons of olive oil and salt. Toss to coat. 
  3. Combine the parmesan cheese, onion powder, garlic powder, black pepper, and oregano in a bowl. 
  4. Dredge both sides of each zucchini slice and transfer to a plate.
  5. Arrange the dredged zucchini slices in a single layer at the bottom of the air fryer basket. Depending on the size of your air fryer, you may have to fry in batches. 
  6. Air fry for 3-5 minutes or until golden brown. 
  7. Remove the zucchini from the air fryer. Serve immediately.
© Monique McArthur
Cuisine: American / Category: Appetizers
Air Fryer Zucchini

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Baked Chicken Caprese

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This baked Chicken Caprese recipe is a go-to for a healthy, quick weeknight meal.

A few simple ingredients transform ordinary chicken into a delicious dish that the whole family will ask for again and again. Caprese is a popular Italian style dish that traditionally includes fresh mozzarella, tomatoes, and basil. Adding it to your chicken is a tasty twist!

Baked Chicken Caprese

Why You'll Love Baked Chicken Caprese

  • Fresh & Flavorful - Caprese is a popular dish; from fresh caprese salads to caprese sandwiches, even the classic Margherita Pizza is Caprese-style. The fresh flavors of basil and tomato paired with creamy fresh mozzarella perfectly complement the tender, juicy chicken.
  • Quick & Easy - It's easy to make, requiring just a few minutes of prep time, and it cooks up in under 30 minutes.
  • Healthy - Lean chicken breast and fresh ingredients make for a light and healthy meal.

Baked Chicken Caprese Ingredients

  • Chicken Breast - Tender, juicy chicken breasts are perfect to pair with the fresh caprese ingredients.
  • Fresh Mozzarella - Thick slices of soft, gooey mozzarella melt into the chicken as it bakes.
  • Fresh Tomatoes - Crisp, garden fresh tomatoes are best for Baked Chicken Caprese.
  • Fresh Basil - Choose bright, fresh basil leaves for the sweet and slightly spicy punch of fresh herbs.
  • Italian Seasoning - Dried Italian seasoning adds a hint of other herbal notes like oregano and thyme.
  • Extra Virgin Olive Oil - EVOO is essential to any caprese recipe!
  • Salt & Pepper - These pantry staples are essential flavor enhancers for every dish.

A complete ingredients list with amounts is in the recipe card below!

How To Make Baked Chicken Caprese

  1. Prepare your chicken breasts - Slice a pocket into each piece, about ¾ of the way through, being careful not to slice all the way through.
  2. Stuff the chicken - Stuff each breast with tomato, basil, and mozzarella cheese. Place on a baking sheet, drizzle with EVOO, and season.
  3. Bake & Serve - Bake the chicken until cooked through and serve with your favorite side!
Stuffed Chicken Caprese

Variations, Substitutions, and Cooking Tips

  • Tomatoes - Any fresh tomato will work, but heirlooms and beefsteaks are perfect for caprese. If you want a smaller tomato, you can use campari tomatoes or other vine ripened options. Use firm tomatoes that can be thinly sliced.
  • Mozzarella - Fresh mozzarella is the best choice here, but in a pinch, you can use shredded mozzarella.
  • Make ahead - If you need to pre-prep your chicken, we recommend doing so no more than a few hours in advance.
  • Add extra ingredients - Bacon, anyone? Roasted red peppers, capers, roasted garlic, or a drizzle of balsamic vinegar would work well here as well.
  • Line the baking dish - Save time with clean up by lining your baking dish with foil, wax, or parchment paper.
  • Swap your cheese - It won't be traditional caprese, but you can go for swiss or provolone if you want to try a different variation.

What To Serve With Baked Chicken Caprese

  • Pasta - Baked chicken caprese is perfect with your favorite pasta. Just toss freshly prepped pasta with a bit of butter or EVOO and a few dashes of parmesan cheese, salt and pepper.
  • Potatoes - Everything works with potatoes. Baked potatoes, roasted potatoes, and even mashed potatoes can be great sides to pair with chicken caprese.
  • Salad - Make it a light meal and pair it with a healthy salad packed with greens and veggies.

Storage & Freezer Tips

Leftover Baked Chicken Caprese can be stored in an airtight container in the fridge for up to 3 days. The cheese and tomatoes don't thaw well if they are frozen, so we don't recommend it, but if you choose to freeze it, keep it in an airtight container for up to a month.

How To Reheat

To reheat any leftover Baked Chicken Caprese, you can heat it in the microwave by zapping it in a microwave safe dish for one to two minutes per chicken breast. For a better method to retain the original texture, you can reheat it in the oven at 350 for about 15 minutes or until heated through.

Stuffed, baked chicken caprese on a wooden cutting board just out of the oven

Baked Chicken Caprese

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

This baked Chicken Caprese recipe is a go-to for a healthy, quick weeknight meal.

Ingredients

  • 4 boneless, skinless chicken breasts
  • 2 small or 1 large tomato, sliced
  • 6 oz fresh mozzarella, sliced
  • 20 fresh basil leaves
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoon Italian seasoning
  • 1 teaspoon coarse salt
  • ½ teaspoon freshly ground black pepper

Instructions

  1. Preheat oven to 400F.
  2. Cut a pocket into each chicken breast, about ¾ quarter of the way through, taking care not to cut all the way through.
  3. Place 2 slices fresh tomato, 2 small slices of fresh mozzarella and 4-5 basil leaves into each pocket. Secure each with a few toothpicks.
  4. Place the stuffed breasts on a sheet pan and drizzle with the oil. Sprinkle ½ teaspoon Italian seasoning, coarse salt, and pepper on the top of each stuffed chicken breast.
  5. Bake for approximately 20 minutes, or until the chicken is cooked through.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 342Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 129mgSodium: 890mgCarbohydrates: 3gNet Carbohydrates: 2gFiber: 1gSugar: 2gProtein: 45g

This data was provided and calculated by Nutritionix.

© Kristy Bernardo
Cuisine: Italian / Category: Main Dish
Baked Chicken Caprese

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Bacon Wrapped Smokies

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Bacon Wrapped Smokies are sweet and savory, quick and easy to make, and are perfect for a weekend snack or a crowd-pleasing party appetizer.

This recipe is made in the oven, but you can easily prepare these in the air fryer if you have one. Just be sure to line the baking tray with foil first!

Bacon Wrapped Smokies

Why You'll Love Bacon Wrapped Smokies

  • Easy To Make: There's only three ingredients involved in this recipe. Just wrap, roll, and bake and you've got a delicious appetizer in minutes.
  • Versatile: We use Lit'l Smokies for our recipe, but any type of pre-cooked sausage will work if you have a preference.
  • Great Appetizer Idea: This is a crowd pleaser and it's one you won't often see at parties. Expect them to disappear quickly!
  • Kid Favorite: Kids love these little bacon wrapped smokies (everyone does really). There's nothing better than bacon wrapped finger food!

Bacon Wrapped Smokies Ingredients

  • Lit'l Smokies: We use the classic Beef Cocktail Sausages, but Hillshire Farms also has Cheddar Cocktail Sausages, Smoked Cocktail Franks, Polish Cocktail Sausages, Smoked Cocktail Sausages, Cocktail Wieners, and Turkey Cocktail Sausages. All will work great with this recipe.
  • Brown Sugar: The brown sugar adds just the right amount of extra sweetness and creates a sticky, sweet caramelization on the bacon and sausage as it cooks.
  • Maple Bacon: Maple Bacon is usually easy to find in the bacon section. If you can't find it, feel free to use regular bacon. The Maple just adds a little extra sweetness. In either case, be sure to use regular slices, not thick cut.

A complete ingredients list with amounts is in the recipe card below!

How To Make Bacon Wrapped Smokies

  1. Preheat the oven: Set your oven to 400 degrees Fahrenheit.
  2. Slice the bacon: Remove the bacon from the package and slice it so that the pieces are half their original length.
  3. Prep brown sugar: Pour the brown sugar into a shallow dish.
  4. Wrap the smokies: Press a slice of bacon into the brown sugar to coat on both sides, wrap around a smokie, place on a lined baking sheet, and bake for 25 minutes.

Variation, Substitutions, and Cooking Tips

Line your baking sheet - Cover your baking sheet with foil, wax, or parchment paper before placing the Smokies on to make clean up easier.

Choose your preferred sausage - This calls for Lit'l Smokies, but as we mentioned above, there are a variety of options. You can opt for other types of precooked sausage if you prefer. If you choose to use a full size sausage, be sure to cut them down to smaller bites before wrapping with the bacon.

Brown sugar - You can use light or dark brown sugar.

Toothpicks - The bacon should stay wrapped just fine, but feel free to stick a toothpick through the bacon and sausage if you'd like to keep it wrapped tightly.

Dipping Sauce - These are flavorful enough on their own, but some people like to serve with a dipping sauce. One suggestion is to mix mayo, BBQ Sauce, and brown sugar to create a sauce. Another suggestion calls for a blend of BBQ sauce, dijon mustard, and honey. You can even add some hot sauce for a spicy kick.

Make Ahead - Bacon Wrapped Smokies are best eaten when freshly made, but if you're strapped for time, you can make them the night before and reheat them in the oven at 350 until heated through, just before serving.

What To Serve With Bacon Wrapped Smokies

Bacon Wrapped Smokies are generally an appetizer and don't necessarily need something to go with them, but you may want other appetizers to pair with them. Go for a classic hot or cold dip and chips, a chopped salad, or something creamy like macaroni salad or pasta salad. If you'd like to serve it with a warm side dish, you can't go wrong with mac and cheese.

Storage And Freezer Tips

If you have any leftover Bacon Wrapped Smokies, store them in an airtight container in the fridge for up to 3 to 4 days. You can freeze them in an airtight container for up to two months. Believe it or not, these aren't bad cold, but to reheat them, you can pop them in the microwave for about a minute to bring them to temp, or reheat them in the oven at 350 until warmed through.

Bacon Wrapped Smokies

Bacon Wrapped Smokies

Yield: 40 Smokies
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

These Bacon Wrapped Smokies are so easy and are always the first to disappear!

Ingredients

  • 1 package Lil' Smokies
  • 1 pound maple bacon, cut crosswise into thirds (regular bacon works fine, too, just don't use thick-cut)
  • ¾ cup light brown sugar

Instructions

  1. Preheat oven to 400F.
  2. Put brown sugar in a small shallow dish. Add a slice of bacon, pressing down to adhere sugar. Roll up a lil' smokie in the bacon and place on a baking sheet (line it with foil first for easier cleanup). Repeat with all ingredients.
  3. Bake smokies for 25 minutes. Turn on broiler and crisp bacon a little more if necessary. Serve immediately.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 334Total Fat: 20gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 57mgSodium: 970mgCarbohydrates: 18gFiber: 0gSugar: 17gProtein: 19g

This data was provided and calculated by Nutritionix.

© Kristy Bernardo
Cuisine: American / Category: Appetizers
Bacon Wrapped Smokies

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Olive Oil Coffee (Copycat Starbucks Oleato Caffè Latte)

by Leave a Comment

Recreate the Starbucks Oleato Caffè Latte at home with this easy Starbucks copycat recipe. Olive oil coffee is made with a delicious mixture of coffee, olive oil and oat milk. The extra virgin olive oil is infused with the oat milk resulting in a rich, velvety smooth taste. It's a must try!

a recreation of the Starbucks Oleato Caffè Latte (olive oil coffee) in a clear mug on a white table

What is Starbucks Oleato Caffè Latte?

Starbucks describes the Oleato Caffe Latte as made with "Starbucks Blonde Espresso Roast, a light roast that is smooth and subtly sweet, is infused with Partanna extra virgin olive oil and steamed with creamy oat milk to create a velvety smooth, deliciously lush latte."

Equipment You'll Need

Espresso Machine - I used a Nespresso VertuoPlus Coffee and Espresso Machine to make this latte but any espresso machine will work as well. You can also try these hacks for making an espresso without an espresso maker.

Milk Frother - I also used the Nespresso Aeroccino3 Milk Frother but any milk frother will work or you can froth milk without a frother with these easy methods.

Olive Oil Coffee Ingredients

  • Starbucks Blonde Espresso Roast: I used the Nespresso Vertuo pods but you can substitute the blonde roast with any medium-bodied espresso. If you have an espresso maker you can also use the Starbucks Blonde Espresso roast whole beans.
  • Oatly Barista Edition Oatmilk: This is the exact oatmilk Starbucks uses but feel free to use any oatmilk you prefer. Any dairy or non-dairy milk will work for this latte as well.
  • Partanna Extra Virgin Olive Oil: Starbucks states they add a spoonful of EEVO. I used Partanna EVOO where Starbucks uses Partanna Cold-pressed Extra Virgin Olive Oil which is not yet available in the U.S. A different brand of high-quality EVOO will work too.

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

How to Make Olive Oil Coffee

This coffee recipe comes together in just 5 minutes!

  1. Add the oat milk and extra virgin olive oil to the milk frother.
  2. Meanwhile, place an espresso pod into your machine or make 1.5 oz of espresso with an espresso maker.
  3. Pour the frothed olive oil infused oat milk into the espresso. Stir (optional) and enjoy.

Sweeteners

You won't find any sweeteners in an Oleato Caffe Latte at Starbucks but that doesn't mean you can't add sweetener at home. Vanilla syrup, maple syrup, hazelnut syrup, brown sugar, Stevia, honey and many other sweeteners are all nice flavor enhancers.

To Stir or Not to Stir a Latte?

You'll find no consistency across coffee shops on whether a latte is stirred or not stirred. Some shops aim to mix in the foamy bubbles while other coffee shops prefer frothy bubbles that are separate from the espresso. Then there are also the shops that keep it separate just for the latte art.

For some, an unstirred latte leaves a dry, bitter taste while others prefer the frothy contrasting taste to the espresso. A stirred latte creates a more balanced, smooth taste but with less froth and contrast.

We tried Oleato Caffe Latte both stirred and unstirred and found that you could immediately taste the olive oil that had been steamed into the oat milk when not stirred. Our preference was stirred or blended as the olive oil had a more pleasant taste and wasn't as overpowering.

Really it comes down to personal preference and depends on what you are going for. Might be good to try it both ways and do whatever tastes best to you!

Benefits of Olive Oil in Coffee

Adding any source of fat into coffee is nothing new and even adding olive oil into coffee is not new. Whether it's heavy cream, butter, or ghee, adding fat into coffee has been around for a while. Olive oil has many of the same benefits but since it's a superfood it has some benefits that other fats do not.

  • Taste - The olive oil adds a slightly nutty flavor that complements the espresso roast and creamy taste of the oat milk.
  • Health Benefits - Olive Oil is a superfood that is rich in healthy fats and antioxidants that aid in heart, digestive, skin and brain health plus it has anti-inflammatory properties.
  • Weight Management - Healthy fats can help you feel full and satisfied and some studies say olive oil can boost your metabolism.
  • Caffeine Absorption Slows - The fat from the olive oil lines the stomach and slows the absorption, allowing the body to take in the caffeine at a more moderate pace. This gives drinkers longer lasting energy and avoids an energy crash.

When the weather gets warmer try this homemade Starbucks Olive Oil Iced Shaken Espresso made with olive oil.

If you try this copycat Starbucks olive oil coffee recipe be sure to snap a pic and tag us @thewickednoodle!

Olive Oil Coffee (Copycat Starbucks Oleato Caffe Latte)

Olive Oil Coffee (Copycat Starbucks Oleato Caffè Latte)

Yield: 1 serving
Prep Time: 2 minutes
Cook Time: 5 minutes
Additional Time: 5 minutes
Total Time: 12 minutes

Recreate the Starbucks Oleato Caffè Latte at home with this easy Starbucks copycat recipe. Olive oil coffee is made with a delicious mixture of coffee, olive oil and oat milk.

Ingredients

  • 1 espresso pod or 1.5 oz espresso (2 tsps ground coffee)
  • 1 tablespoon extra virgin olive oil
  • ⅓ cup oat milk

Instructions

    1. Add the oat milk and extra virgin olive oil to the milk frother.
    2. Meanwhile, Place an espresso pod into your machine or make 1.5 oz of espresso with an espresso maker.
    3. Pour the frothed olive oil infused oat milk into the espresso. Stir (optional) and enjoy.

Notes

Make this coffee recipe paleo or keto friendly with unsweetened coconut, soy or any nut or seed milk.

Nutrition Information:
Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 169Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 14mgCarbohydrates: 11gFiber: 1gSugar: 6gProtein: 1g

This data was provided and calculated by Nutritionix.

© Monique McArthur
Cuisine: Italian / Category: Drinks
Olive Oil Coffee (Copycat Starbucks Oleato Caffè Latte)

62 Smoker Recipes You’ll Love: Chicken, Pork, Beef & More

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Whether you're a seasoned pitmaster or just fired up your first smoker, this ultimate collection of smoker recipes has something for everyone. These recipes are packed with bold, smoky flavor to make your next barbecue the talk of the neighborhood.

This list of smoker recipes is organized by ingredients to make it easy to find the perfect recipe for any cut of meat or skill level. You can also scroll to the bottom of this post for answers to the most commonly asked smoking questions and pro tips to help you get the best results from your smoker.

Best Smoker Recipes

Full List of Smoker Recipes by Category

A mouthwatering collection of recipes for your smoker! These work with any smoker and every level of experience. Bold flavor, low and slow!

Smoked Appetizers and Sides

Add one of these appetizers or sides alongside whatever else you're smoking and you'll have a smoked dinner ready in no time.

Smoked Pork Recipes

From juicy pork butt to tender ribs and smoky pork loin, these smoked pork recipes are packed with bold flavor and perfect for any backyard cookout.

Smoked Chicken Recipes

These smoked chicken recipes are juicy, flavorful, and perfect for any smoker. From whole chickens to wings, thighs, and everything in between!

Smoked Beef Recipes

These smoked beef recipes deliver rich, bold flavor in every bite, from classic brisket to smoked burgers, meatloaf, and tender beef roasts.

Smoked Fish and Seafood Recipes

Light, flavorful, and perfect for the smoker, these smoked fish and seafood recipes include salmon, shrimp, and more for your next coastal-inspired cookout.

Smoked Turkey Recipes

These smoked turkey recipes are juicy, flavorful, and perfect for holidays or weekend meals.

Smoked Duck Recipes

Rich, flavorful, and elegant, these smoked duck recipes bring restaurant-quality results to your backyard smoker.

Smoked Tofu Recipes

These smoked tofu recipes are smoky, savory, and perfect for plant-based meals like sandwiches, bowls, or served as a hearty vegetarian main.

What are the easiest smoker recipes for beginners?

If you're new to smoking, start with cuts that are forgiving for newbies. Pork butt (or pork shoulder) is a great choice because it's hard to overcook, full of marbling, and turns into tender pulled pork without much effort.

Smoked chicken thighs are another great choice as they cook relatively quickly, stay juicy, and absorb smoky flavor easily. You can also try smoked sausage, meatloaf, or smoked cream cheese while you get your smoking feet wet.

What's the best meat to smoke for a crowd?

When feeding a group, choose smoker recipes that are big, flavorful, and easy to portion. Smoked pork butt and brisket are top choices since they yield large quantities, can be shredded or sliced, and are perfect for serving buffet-style.

A whole smoked turkey or multiple racks of ribs also make for a show-stopping centerpiece. For variety, consider smoking several proteins at once, like turkey breasts, wings, and sausages, to offer different options without extra smoker time. These cuts also reheat well, making them ideal for leftovers or meal prep.

Can I smoke multiple meats at the same time?

Yes, and it's one of the best ways to maximize your time. You can absolutely smoke different meats together (like chicken thighs, ribs, and sausages) as long as you account for their cooking temperatures and times. Place quicker-cooking items (like smoked mac and cheese or smoked corn on the cob) on upper racks and pull them earlier, while longer-cooking meats like pork butt or brisket stay on the bottom.

Use a digital meat thermometer to track internal temps and avoid overcooking your meats. It's the only reliable way to tell when it's ready to come off the smoker!

What's the best wood for smoking meat?

Choosing the right wood makes a big difference in flavor. Here's a quick guide by protein type:

  • Pork: Apple, cherry, hickory, or pecan. Sweet woods are a great match for pork.
  • Beef: Oak, hickory, or mesquite. You need stronger-flavored woods to stand up to beef.
  • Chicken: Apple, pecan, or maple. These are mild and slightly sweet and work really well with chicken.
  • Fish/Seafood: Alder, cherry, or apple. You definitely need a light-flavored smoke that won't overpower delicate seafood.

You might want to avoid using mesquite, especially with milder proteins, as it's very strong and can become bitter. It has a great flavor but only use it if you've been smoking for awhile.

What can I smoke besides meat?

This is where smoking gets really fun. Brisket and ribs are great, but once you start branching out, you'll be tossing everything in your smoker!

  • Smoked mac and cheese - rich, creamy, and perfect as a side dish
  • Smoked cream cheese - very simple and it's a fantastic appetizer
  • Smoked corn on the cob - sweet and smoky, perfect for summer!
  • Smoked tofu - tofu easily takes on a smoky flavor and can be used in all kinds of recipes
  • Smoked seafood - salmon, shrimp, or scallops are all fantastic
  • Smoked desserts - smoked peaches or cheesecake, for example

What should I smoke if I only have 1-2 hours?

If you're short on time, there are some smoker recipes that don't require a long cooking time. Smoked chicken wings, sausages, chicken thighs, and even smoked cream cheese are all fantastic choices that can be ready in under two hours.

Smoked tofu, shrimp, and vegetables like corn on the cob also cook fast and have enough time get a nice smoky flavor. Stick to smaller cuts and higher smoker temps (around 250-275°F) for quicker results.

You can even try smoking meat without a smoker!

How do you keep meat moist in a smoker?

Moisture is key for juicy, tender smoked meat. Start with a well-marbled cut (like pork butt or brisket), and keep your smoker's temperature low and steady, ideally between 225-250°F.

You can also use a water pan inside the smoker to add humidity (but avoid opening the lid too often if you try this method).

Brining meats ahead of time or spritzing them while they're cooking with a water-apple juice mixture also helps to keep meats nice and moist!

Should I wrap my meat in foil while smoking?

Wrapping meat is commonly used for larger cuts like brisket, pork butt, or ribs. Wrapping the meat in foil or butcher paper once the meat hits the "stall" (usually around 160°F internal temp) helps retain moisture and reduce cooking time. But follow the recommendations if you're using a recipe, as usually the writer will tell you if this is necessary.

What's the difference between dry rub and marinade when smoking?

Dry rubs are spice blends applied directly to the surface of the meat. They create a flavorful crust (or "bark") during the smoking process and are ideal for ribs, brisket, chicken, and pork.

Marinades are liquid-based and typically used for soaking the meat before smoking to both tenderize and infuse flavor.

You can even use both, just be sure to pat the meat dry before applying a rub over a marinade.

Essential Smoker Accessories

If you are planning on buying a smoker, or already have one, you may want to consider some of these accessories.

  • Wood Chips & Chunks: These add heat when you need it and add extra smoke to your meats. There are different varieties of wood to add varying flavors such as hickory, maple, mesquite, oak, pecan, alder, apple, cherry, pine, and cedar.
  • Temperature Controller: If your unit doesn't have one of these built in, you can buy an external one to help keep your temp regulated.
  • Remote BBQ Thermometer: Keep an eye on the internal temp of your meat while you're smoking with a remote thermometer.
  • Gloves: Get yourself a good pair of gloves to protect your hands from heat while adding and removing your meat and checking the temp while cooking.

Have a favorite smoker recipe that's not on our list? Leave a comment below and let us know!

30 Taco Recipes for Taco Night

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Taco Night is a fan-favorite when it comes to meal time. Most people have a few go-to taco recipes to serve for taco night, and tacos are usually easy to prep and quick to cook, so it's a perfect meal for busy weeknights.

If you are looking for a few new ideas to add to your taco recipe repertoire, we've got 30 Taco recipes that will take your taco night to the next level. Scroll down to see a list of recipes to add to your rotation.

But first, we've got tips to help you put together the ultimate taco for Cinco de Mayo, National Taco Day, Taco Tuesday or any night! And don't forget the desserts.

Scroll Down for the Taco Recipes ⬇

Taco Recipes For Taco Tuesday

Taco Tuesday Guide

Make your own taco seasoning. In fact, make several of your own taco seasonings. Here are a few different seasoning mixes you can put together to keep on hand to spice things up on Taco Tuesday. For these seasoning blends, mix ½ to 1 teaspoon of each together (or more, based on your flavor preference), mix well, and add to your meat before or during cooking, or use as a dry rub.

  • Traditional Taco Seasoning: Salt and pepper, chili powder, onion powder, garlic powder, paprika, cumin, oregano, and a pinch of cayenne or crushed red pepper flakes.
  • Blackening Seasoning: Onion powder, garlic powder, smoked paprika, dried thyme, dried oregano, salt and pepper, cayenne pepper (to taste).

You can also make your own tortillas. You can use a tortilla press if you have one, or use a heavy baking dish to flatten the dough or a rolling pin.

  • Corn Tortillas: Mix 2 cups of masa harina and 1 ½ to 2 cups of warm water to make the dough. Roll into small balls, flatten between two pieces of wax paper, and cook on a hot pan for 30 seconds to a minute on each side.
  • Flour Tortillas: This recipe is one of the best methods for making flour tortillas at home!

Break out an amazing spread of toppings! You can't have tacos without the toppings. And what you serve can depend on what type of protein you've got -- toppings for fish tacos might be different from carne asada tacos. Here are some of the best taco toppings that you'll want to include in your Taco Tuesday spread.

  • Pico de gallo
  • Tomatillo salsa/salsa verde
  • Fresh avocado
  • Avocado crema
  • Guacamole
  • Fresh diced tomatoes
  • Crumbled cotija cheese
  • Shredded cheese
  • Chipotle sauce
  • Shredded lettuce or cabbage
  • Pickled or fresh jalapenos
  • Roasted Poblanos, Hatch, or Anaheim chiles
  • Mango salsa
  • Queso
  • Chopped fresh cilantro
  • Thinly sliced radishes
  • Sour Cream
  • Lime

Mix up taco night with these Korean taco recipes!

Best Taco Recipes For Taco Night

These taco recipes are great variations to mix up your Taco Night menu. You can find options for traditional street tacos to fun fusion ideas, and we even threw in a few meatless recipes.

Overnight French Toast Bake

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An Overnight French Toast Bake that has a caramel-like "glaze" once it's baked. Perfect for the holidays or a lazy Sunday morning!

An Overnight French Toast Bake is the perfect choice for Christmas, Easter, Mother's Day or any Sunday morning! It must be made the night before (or the morning before if you'll be busy Christmas Eve) which is wonderful since there's nothing better than waking up and remembering that breakfast is already made ahead. Just pop this easy French Toast Bake into the oven and it'll be ready by the time the presents are unwrapped.

Easy Overnight French Toast Bake Recipe

We love serving this on Christmas morning with some homemade glazed donut holes and a cottage cheese breakfast casserole. Both the casserole and this french toast bake can be assembled the night before which makes for a lazy but delicious morning!

Ingredients

  • Butter: No need to wait for it to soften since it's melted.
  • White corn syrup
  • Brown sugar: Pack tightly to ensure maximum sweetness is added to this recipe.
  • Loaf french bread: A crusty french bread works best. Ciabatta bread, brioche bread, sourdough bread, or challah bread will all work as a substitute. The key is a dry bread that will absorb all the ingredients.
  • Eggs: Choose large eggs
  • Whole Milk: The fat from the whole milk works best but you can use reduced-fat, and even skim milk, if you prefer. Other milk substitutes can be used as well but as with any substitute it will alter the flavor slightly.
  • Vanilla extract:
  • Kosher salt: Enhances the flavor of all the other ingredients.

(Scroll down to the bottom for the printable recipe card with exact measurements and recipe instructions.)

How to Make French Toast Bake

Making this fantastic breakfast or brunch recipe is incredibly simple.

  1. Mix together eggs, milk, vanilla and a bit of salt, then add bread cubes.
  2. Heat a few ingredients in a saucepan to boiling which will make a buttery caramel-like sauce.
  3. Pour that into a baking dish, top it with the bread cubes and milk mixture, then pop it into the refrigerator overnight.
  4. Bake until lightly browned on top and cooked through.

In the morning, all you have to do is put it in the oven. Relaxing breakfast heaven!

French Toast Bake Variations

Try these topping ideas too!

  • Fresh Berries - I serve this Overnight French Toast Bake with fresh berries, usually blueberries, strawberries or a combination of raspberries and blackberries.
  • Fruit - Jam, or sliced apples or peaches or a combination would make a for a nice fruity topping. Dried raisins or craisins or dried bananas would make add a tasty fruity flavor as well.
  • Nuts - Sprinkle crushed walnuts, pecans or other nuts on top.
  • Spices -  Add spices such as cinnamon, clove, nutmeg, or pumpkin pie spice.
  • Savory - Add savory flavor to to this sweet dish by mixing in ham, bacon or sausage.
  • Sweeter - It's already sweet enough and doesn't need any syrup, although you could certainly drizzle some on top for the sweet tooths in your house. Dollops of cream cheese, whipped cream, honey or powdered sugar would an extra bit of decadence too.
  • Chocolatey - Drizzle chocolate or spread Nutella on top.

Make Ahead & Storing

If you're looking to make this dish WAY ahead you can freeze the french toast casserole before baking. Simply wrap the dish in plastic wrap and then aluminum foil and store in the freezer for 1-2 months. Thaw overnight and then follow the baking directions to finish.

This French Toast Bake can also be stored in the casserole dish in the refrigerator for up to 5 days. Simply cover the dish and refrigerate.

Easy Overnight French Toast Bake Recipe

Overnight French Toast Bake

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

This easy French Toast Casserole is incredibly simple and convenient to make. Simply prepare the night before and pop in the oven in the morning. Perfect for the holidays or a lazy Sunday morning!

Ingredients

  • ½ cup butter
  • 2 teaspoon white corn syrup
  • 1 cup light brown sugar
  • ¾ loaf french bread, dried-out bread works best
  • 5 large eggs
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt

Instructions

  1. Grease a 13x9 casserole dish with cooking spray.
  2. Beat eggs, milk, vanilla and salt together in a medium mixing bowl. Set aside.
  3. Melt butter, brown sugar and corn syrup in a medium saucepan. Bring to a boil and stir for one minute. Pour mixture into greased casserole dish, tilting as needed to spread to the edges. Place bread on top, cutting or breaking up into 1-inch cubes as needed to fill in all gaps.
  4. Pour egg mixture over bread, pressing down to ensure all pieces are soaked in mixture. Cover and refrigerate overnight, at least 4-6 hours.
  5. Preheat oven to 350F. Bake casserole for 35-40 minutes, or until lightly browned on top and cooked through. Flip casserole out onto serving tray, top with fresh berries and serve immediately.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 776Total Fat: 33gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 300mgSodium: 957mgCarbohydrates: 100gFiber: 2gSugar: 55gProtein: 20g

This data was provided and calculated by Nutritionix.

© Kristy Bernardo
Cuisine: American / Category: Breakfast and Brunch
Overnight French Toast Bake

50 + Pancake Toppings for the BEST Breakfast EVER!

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Pancakes, in one form or another, can be found around the world. They can be sweet or savory and served for breakfast, dinner, or a snack. Here in the US, they're most commonly served for breakfast (although who doesn't love a good brinner)? Pancake toppings can vary even more, turning your typical homemade pancake into a full-fledged dinner or even a dessert.

Most of the time when I serve pancakes - even just for my own family - I set out a variety of things to put on the pancakes and let everyone add what they're in the mood for. Everyone loves a good pancake bar and it's so easy to throw together!

Just prep your pancake toppings, place them in bowls, and make the pancakes. Keep the first few batches of pancake warm in a 200F oven if you want to serve them all at once.

Here are some delicious pancake topping ideas to ensure your breakfast is never boring!

a closeup of short stack of carbquik pancakes on a white plate topped with butter and maple syrup

Best Pancake Topping Ideas

1. Butter and Maple Syrup

This might be the most common way to top your breakfast pancakes, but that doesn't mean it doesn't deserve the top spot. There's a reason this combination is so beloved: when that butter melts and seeps into the pancakes, then it's topped with a sweet, sticky maple syrup, it's a damn tasty combination.

If you can find some locally made maple syrup, that's really the way to go. We love Butternut Mountain Farm when we run out of our favorite local brand, so give that a try and see the difference that is "real" maple syrup. I'll admit that nothing beats what my grandpa made when he used to tap his trees, but this is pretty close!

2. Peanut Butter and Maple Syrup

Personally, this is probably my favorite combination when it comes to pancake toppings. If you haven't tried it, you're really missing out! The peanut butter melts and becomes almost a thick liquid, which combines perfectly with maple syrup. Sometimes - if I'm feeling really indulgent - I'll spread a little butter on before the peanut butter. Don't miss this epic combo!

(Other nut butters, such as almond butter, are delicious, too!)

A stack of raspberry almond flour pancakes topped with fresh raspberries as pancake toppings

3. Whipped Cream

If you're in the "dessert for breakfast" camp, then whipped cream will be your new best friend. It works best in combination with fresh berries, bananas, or chocolate chips, but we're talking whipped cream here, so go for it if you're in the mood!

I almost always whip my own cream, but when it comes to pancakes, I almost always use it straight from a can. I tend to keep breakfast or brunch as easy as possible, plus there's less waste if it doesn't all get used. I know, I know...it's the opposite of what I always preach. In this case, however, I like to take the shortcut. Freshly whipped is definitely better in both taste and texture, so go with whichever you feel like.

a bowl of chocolate chips ready to be used for pancake toppings

4. Chocolate Chips

This is another topping that is great when mixed into the batter or when used as a topping. I use regular-sized chocolate chips if mixing into the batter and mini-chips for sprinkling over the top. Mini-chips melt faster making them better as a topping. Add a little whipped cream for a wonderful breakfast treat.

(You can also skip the chips and drizzle chocolate sauce on, too.)

an overhead shot of a jar of nutella with a knife for pancake toppings

5. Nutella

A thick spread of Nutella that gets all melty is just about the perfect pancake topping! Add bananas - freshly sliced or caramelized - and it's even more amazing. Sprinkle on some of those toasted nuts and a little whipped cream and you'll have the best food coma of your life.

6. Berry Syrups

Blueberry, blackberry, strawberry...any kind of berry syrup is delicious over pancakes. Smuckers even sells a 4-pack of four different berry syrups, or try this super fruit syrup. If you really want a treat, don't miss this Peach Cobbler syrup, which would be amazing with sliced, fresh peaches.

7. Fruit Jam

If you can't get your hands on some fresh berries, fruit jam is the next best thing. It might even be as good as fresh, since you can spread just a thin layer over your pancakes and still get a ton of flavor. Strawberry and raspberry are our favorites, but definitely give orange jam a try, too!

8. Bacon or Sausage

If bacon or sausage make great companions to pancakes for breakfast, they're even more amazing used as a pancake topping. Try adding crispy, cooked, and crumbled bacon to the batter for an extra special treat!

This sweet and delicious caramel sauce can be used as topping to add flavor to cakes, ice cream and many other desserts.

9. Caramel Sauce

Adding a drizzle of caramel sauce definitely puts pancakes into dessert territory. It goes incredibly well with freshly sliced or caramelized bananas, a sprinkle of toasted nuts, and a dollop of whipped cream.

10. Fried Chicken

A drizzle of maple syrup is so delicious over fried chicken, it's no wonder that it works so well as a pancake topping! I like to make fried chicken tenders since they're much easier to eat, but any fried chicken will do the trick. This one's definitely better served as a dinner, and it's one you won't soon forget!

11. Lemon Curd

A small spread of lemon curd to pancakes makes a really delicious treat. Add some chopped, toasted nuts for great flavor and texture.

Homemade Lemon Curd Recipe

12. Lemon Juice and Powdered Sugar

If peanut butter and maple syrup is my favorite pancake topping, then lemon juice and powdered sugar is right up there with it. This topping works best on crepes but I'll add it to my buttermilk pancakes if they're not available. It's fresh and just sweet enough yet I don't feel like I've been overloaded with sugar. You can also add a little lemon zest straight to the better (this works especially well with ricotta pancakes).

Sweet & Savory Pancake Toppings

  • Bacon
  • Boiled or fried eggs
  • Burger patty
  • Candied pecans
  • Cereal
  • Chocolate shavings
  • Crushed candy
  • Fried apples
  • Fried chicken
  • Hashbrowns
  • Marshmallows
  • Melted Snickers
  • Mini M&Ms
  • Sausage or sausage gravy
  • Smoked salmon
  • Soft cheeses
  • Sprinkles

Pancake Sauces & Spreads

  • Almond butter
  • Apple butter
  • Berry syrups
  • Caramel sauce
  • Chocolate sauce
  • Cocoa
  • Cream cheese
  • Creme fraiche
  • Frosting
  • Fruit compote
  • Funfetti
  • Honey
  • Hot sauce
  • Ice cream
  • Jelly or jam
  • Lemon curd
  • Maple syrup
  • Marshmallow cream
  • Nutella
  • Orange marmalade
  • Peanut butter
  • Salsa
  • Whipped cream

Pancake Topping Flavor Combinations

  • Bananas and chocolate chips
  • Bananas and peanut butter
  • Bananas, blueberries, and syrup
  • Butter and honey
  • Butter and maple syrup
  • Lemon juice and powdered sugar
  • Marshmallow cream, chocolate sauce and mini marshmallows
  • Nutella and strawberries
  • Peanut butter and maple syrup
  • Peaches and whipped cream
  • Powdered sugar, chocolate, and whipped cream
  • Salsa and guacamole
  • Sliced bananas with vanilla and cinnamon
  • Smoked salmon and creme fraiche
  • Yogurt, honey and nuts

Healthy Pancake Toppings

1. Fresh Berries

Fresh berries are such a fantastic pancake topping that they'll often be mixed right into the batter before hitting the griddle. Blueberries are the most common for this, but try adding fresh raspberries or sliced strawberries once the pancakes hit your plate. The bonus is that you need much less syrup to sweeten your pancakes, and the berries add a nice dose of fiber, too.

2. Bananas

I have fond memories of watching my mom quickly slice a banana over the top of my pancakes when I was a kid. This was one of my favorite ways to enjoy pancakes and it still is today! Add a drizzle of maple syrup and, if you really want a treat, spread some peanut butter on the pancakes before adding the bananas.

Although it's an extra step, caramelizing the bananas with a little butter before adding them to your pancakes takes them up another notch. Add a little brown sugar and cinnamon to the pan about a minute or so before they're ready, and you've really got yourself a fantastic pancake topping!

3. Chopped Nuts

Toasted, chopped pecans add wonderful flavor and texture to pancakes! Add them alongside almost any of the other pancake toppings in this list. Walnuts and almonds are also great choice

4. Greek Yogurt

Protein rich Greek Yogurt health benefits include a rich source of vitamins, minerals and probiotics. If you're trying to find more ways to incorporate Greek yogurt in your diet topping of your pancakes is a healthy and delicious option. Top the Greek Yogurt with fresh berries for a double healthy and tasty combination.

If you have your own favorite pancake toppings that we should add to this list, tell us in the comments below!

More Healthy Pancake Topping Ideas

  • Applesauce, unsweetened
  • Avocado slices
  • Cinnamon
  • Cottage cheese
  • Dried raisins or cranberries
  • Flavored yogurt
  • Granola
  • Hummus
  • Pico de gallo
  • Poached pears
  • Toasted coconut

Try these Pancake Recipes and add your new favorite toppings!

Butter & Cream Poached Eggs

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Butter & Cream Poached Eggs is an easy, everyday recipe for breakfast or lunch (or dinner)! If making for a crowd, use the baking method so you can make it for everyone at once.

Butter & Cream Poached Eggs Recipe

Why You'll Love This Recipe

Quick & Easy - Cream and butter poached eggs are a great everyday breakfast or brunch recipe because it comes together in no time with very little effort, plus it tastes fantastic.

Rich & Creamy Flavor - These eggs are rich and creamy with wonderful flavor. You'll have to resist drinking what is left of the buttery cream sauce!

Brunch Recipe - This easy poached eggs recipe is perfect for large groups when you increase the recipe and poach the eggs in the oven in one large batch.

Butter & Cream Poached Eggs Ingredients

  • Real Unsalted Butter: No margarine or spreads here, aim for an 84%-85% butterfat for a richer flavor and creamier texture. The difference in quality will be unmistakable with just a few ingredients in this dish.
  • Eggs: I use 2 large eggs but any eggs will work.
  • Heavy Cream: The mild and slightly sweet taste of heavy cream pairs well with the butter.
  • Salt & Ground Black Pepper: To season and enhance the flavor.
  • Chives: To Garnish

(Scroll down to the bottom for the printable recipe card with exact measurements and recipe instructions.)

How to Make Butter & Cream Poached Eggs

This butter poached egg recipe can be made in the oven or on a stovetop!

Oven Baked Poached Eggs

  1. Combine Ingredients: Melt the butter, crack the eggs and pour heavy cream over the yolks.
  2. Bake: Bake in the oven until the eggs are poached to your liking.
  3. Season & Garnish: Season with salt and pepper to taste and garnish with chives.

Stovetop Poached Eggs

  1. Combine Cream Sauce: Melt the butter in a small saucepan, pour in the cream and bring to a simmer over medium heat.
  2. Poach on Stovetop: Carefully drop the eggs into the butter cream and gently simmer until the eggs are done to your liking.
  3. Season & Garnish: Season with salt and pepper to taste and garnish with chives.

To serve, gently scoop the eggs out of the cream with a spoon, pour remaining cream sauce on top of eggs, and serve immediately. You can also serve in a baking dish and people can serve themselves.

Easy Butter Poached Eggs Recipe

Cream & Butter Poached Eggs Tips & Variations

  • You may find it easier to crack eggs into individual ramekins and then slowly slide eggs one at a time into the butter cream.
  • If serving family style consider serving plain with seasonings and garnish on the side.
  • Add a little spice to this dish such as a spoonful of salsa, hot sauce or chili pepper flakes.
  • Avocado, mushrooms, tomatoes, onions, scallions, shallots or fresh spinach would be a delightful addition.
  • Grated cheese such as gruyere as the poaching nears completion is divine.
  • Try seasoning with garlic powder, dill or thyme too. Everything bagel seasoning or Za'atar would also pair well.
  • A splash of lemon juice would add a nice citrusy flavor.
  • Serve with bread to soak up the rich and buttery cream sauce.

So many ways to enjoy it!

Butter & Cream Poached Eggs Recipe

Butter & Cream Poached Eggs

Yield: 1 serving
Prep Time: 2 minutes
Cook Time: 8 minutes
Total Time: 10 minutes

This is an easy, everyday recipe for breakfast or lunch (or dinner)! If making for a crowd, use the baking method so you can make it for everyone at once.

Ingredients

  • 1 tablespoon unsalted butter (84%-85% butterfat recommended)
  • 2 large eggs
  • ¼ cup high-quality heavy cream
  • Salt and ground black pepper, to taste
  • Chives, to garnish

Instructions

Oven Baked Poached Eggs

  1. Preheat oven to 425°F.
  2. Melt the butter in a small, oven-safe dish (I just pop it in the microwave for 30 seconds). Crack the eggs into the dish, then pour the cream over the yolks into the dish.
  3. Bake for approximately 8-10 minutes or until the eggs are done to your liking. 8-10 minutes gives a thick yolk that's not runny, so add or subtract a minute or two depending on your preference.
  4. Season with salt and pepper to taste and garnish with chives.

Stovetop Poached Eggs

  1. Melt the butter in a small saucepan, pour in the cream and bring to a simmer over medium-low heat for about 5 minutes or until the eggs are poached to your liking.
  2. Carefully drop the eggs into the butter cream and gently simmer for about 5 minutes or until the eggs are done to your liking.
  3. Season with salt and pepper to taste and garnish with chives.

Notes

I recommend poaching the eggs in the oven if making this recipe for more than one or two people because you can bake them all at once. Baking time may take longer with a larger batch so monitor until the eggs are done to your liking.

You may find it easier to crack eggs into individual ramekins and then slowly slide eggs one at a time into the butter cream.

Nutrition Information:
Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 448Total Fat: 43gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 470mgSodium: 545mgCarbohydrates: 3gFiber: 0gSugar: 2gProtein: 14g

This data was provided and calculated by Nutritionix.

© Kristy Bernardo
Cuisine: French / Category: Breakfast and Brunch
Butter & Cream Poached Eggs

More delicious breakfast recipes:

Irish Soda Bread Recipe with Buttermilk

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Irish soda bread is a classic Irish bread recipe that is easy to make and requires only a few simple ingredients. With its dense yet tender texture, slightly sweet flavor, and signature cross on top, it's obvious why this quick bread is a staple in Irish homes. My version doesn't stray far from the classic. Butter and an egg join the four traditional ingredients; flour, baking soda, salt, and buttermilk. Both add flavor to the bread and make it a bit lighter.

Irish Soda Bread Recipe with Buttermilk

Why You'll Love Irish Soda Bread

  • No rise time - Irish soda bread is a quick bread that doesn't call for yeast, so there is no proofing or rising, which reduces prep time considerably. Instead, acidic buttermilk reacts with baking soda to give the bread its lift.
  • Simple ingredients list - This Irish soda bread recipe calls for the simplest pantry staples and buttermilk. The best things in life are simple.
  • Versatile - Irish soda bread is sweet and savory, leaving room for customization. Add your favorite dried fruit, increase the sugar for a sweeter bread, or take it in a more savory direction. The choice is yours. 
  • Unique texture - Irish soda bread is dense with a golden brown crust but is still quite tender. You get a bit of everything with this bread.
  • Forgiving - Irish soda bread may be one of the most forgiving home-baked goods. Once you make the dough, you can gauge if it needs more flour or milk as you knead and shape it. If you get it a little too brown, it still tastes fantastic, and you don't have to knead the dough for a specific amount of time, eliminating the risk of over or under-kneading it. Simply put, you don't have to be a bread-making expert to make a good Irish soda bread loaf.
  • St. Patrick's Day Bread - While Native Americans first created this bread, it was the Irish who adopted and made it famous beginning in the 1830s.

Irish Soda Bread Ingredients Notes

  • Flour: All-purpose flour is used in Irish soda bread. The high protein content of bread flour isn't necessary for this quick bread.
  • Sugar: Only a little goes into the bread dough. This Irish soda bread, like others, has a mild biscuit-like flavor.
  • Baking soda: Puts the "soda" in Irish Soda Bread and also allows the bread to rise and contributes to its tenderness.
  • Buttermilk: The acid in buttermilk activates the baking soda to provide that lift. While sour milk was used in original recipes, buttermilk is more commonly used today.
  • Butter: Butter adds moisture and helps achieve a crisper crust, plus the added fat results in a higher rise.
  • Raisins: Although optional, a slice of bread studded with raisins is quite appealing!

(Scroll down to the bottom for the printable recipe card with exact measurements and recipe instructions.)

How To Make Irish Soda Bread with Buttermilk

  1. Combine the dry: Whisk the dry ingredients together in a bowl.
  2. Cut in the butter: Use a pastry cutter or your hands. Stop once you have coarse crumbs.
  3. In goes the raisins: Mix them in at this stage for even distribution.
  4. Add the wet: The wet ingredients include the buttermilk and egg, then mix until a crumbly dough forms.
  5. Knead and shape: Knead the dough until no raw patches of flour remain (don't overdo it). The purpose of kneading is to help form the dough into a ball and make it easy to shape, not to develop gluten.
  6. "X" marks the spot: Some consider it a blessing on the loaf, but its purpose is practical. The "X" allows the bread to expand without splitting.
  7. Time to bake: The bread takes 45-50 minutes at 400 degrees. Make sure the oven is hot before you put the loaf in.
Unbaked Irish Soda Bread with Buttermilk

Variations, Substitutions, and Cooking Tips

No butter - Use olive oil instead. You can add it to the dry with the wet ingredients. Since olive oil isn't solid, you can't cut it into the flour.

Make buttermilk - Add two tablespoons of fresh lemon juice to a measuring cup, followed by enough whole milk to reach the 2-cup line to make buttermilk yourself. You can also use white vinegar or cream of tartar in place of lemon juice. Then, measure out 14 ounces since this Irish soda bread recipe requires that specific amount.

Use any dried fruit - If you're not a fan of raisins, you can use cherries, currants, or anything else you like. You can also skip the fruit altogether.

Cross Pattern - The traditional cross, "X" or scoring of the bread has superstitious, religious and practical reasons. For the superstitious, it is believed it lets the fairies or devil out, or wards off evil. For the religious, it represents the Catholic or Christian cross. Practically, the bread will expand as it bakes and the scoring ensures it will split out in a cross-shaped pattern.

Make Ahead

There's nothing like fresh Irish soda bread out of the oven; however, you can make it ahead if you wish; bakeries do it all the time. Just remember that you can make the bread in advance, not the dough. Since the quick bread relies on baking soda and buttermilk for leavening instead of yeast, it must go into the oven immediately.

Storage and Freezer Tips

To store Irish soda bread, wrap the loaf in plastic and place it into an airtight container. From there, you can leave it at room temperature for 2-3 days, refrigerate for 3-4 days, or freeze it for 2 months. Wrapping the bread in plastic is essential since it tends to dry out.

How To Reheat

Unwrap the Irish soda bread, transfer it to a baking sheet, and warm it at 325 degrees Fahrenheit for 10-15 minutes. The total time will depend on how much of the loaf remains.

Irish Soda Bread

Irish Soda Bread with Buttermilk

Yield: 1 Loaf (12 slices)
Prep Time: 10 minutes
Cook Time: 45 minutes
Additional Time: 20 minutes
Total Time: 1 hour 15 minutes

Craving a hearty, rustic bread? Look no further than Irish soda bread. Its crusty exterior and tender interior make the bread a beloved classic.

Ingredients

  • 4 ⅓ cups all-purpose flour, divided
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 14 ounces buttermilk
  • 1 large egg, lightly beaten
  • 6 tablespoons unsalted butter, chilled and cut into cubes
  • 1 cup raisins, optional

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Alternatively, grab a preseasoned 10-12 inch cast iron skillet. Otherwise, the bread will stick. 
  2. Whisk the flour, sugar, baking soda, and salt in a large bowl. 
  3. Sprinkle the cubed butter over the dry ingredients, then cut the butter into the flour with a pastry cutter, the tines of a fork, or by hand until the mixture resembles coarse crumbs. If doing this by hand, use a squeezing/pinching motion. Stir in the raisins if using. 
  4. Whisk the buttermilk and egg together in a smaller bowl. 
  5. Pour the wet ingredients into the dry ingredients as you mix by hand until you have a crumbly, stiff dough.
  6. Transfer the dough to a lightly floured work surface, form the dough into a ball, and knead until no dry patches of flour remain. 
  7. Transfer the dough to the prepared baking sheet (or cast iron skillet), then use a sharp knife to score an “X” shape into the top of the loaf about ½ inch deep. 
  8. Place into the oven to bake for 45 minutes or until the Irish soda bread is golden brown. To ensure that the bread has cooked through, insert a probe thermometer. The internal temperature should be between 190 and 195 degrees Fahrenheit.
  9. Remove the loaf from the oven, and transfer it to a cooling rack after 10-12 minutes. 
  10. Leave to cool for another 10 minutes before you slice and serve the bread. It is best served warm. 

Notes

You can also use a mixture of raisins and dried cherries in the bread.

Loosely cover the loaf with foil if it gets too brown on the top.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 282Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 32mgSodium: 358mgCarbohydrates: 48gFiber: 2gSugar: 12gProtein: 7g

This data was provided and calculated by Nutritionix.

© Monique McArthur
Cuisine: Irish / Category: Sides
Irish Soda Bread Recipe with Buttermilk

Try Irish Food and St Patrick's Day Recipes Next!

Sunny Side Up Egg Crepes

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Savory sunny side up egg crepes are a fun twist on classic french crepes. Made with runny, golden yolk and soft crepes this dish has a delightful presentation too!

This breakfast crepes recipe is incredibly easy to make and they're perfect meal for breakfast or brunch, and who doesn't love breakfast for dinner.

Sunny Side Up Egg Crepes Recipe

Why You'll Love Sunny Side Up Egg Crepes

Quick & Easy - I start with pre-cooked ingredients and this easy crepes recipe comes together in just 15 minutes, including bake time.

Versatile - Any combination of meat, cheese and veggies can be added to the crepes. These would be fun for a brunch where everyone could add their own toppings. Kids would enjoy putting their own creations together too.

Visual tasting experience - Same ingredients, different presentation, wow your family and guests with these savory breakfast crepes.

Sunny Side Up Egg Crepes Ingredients

This breakfast dish has just 4-ingredients!

  • Crepes: Choose a soft and pliable crepe that will yield to folding easily. Melissa's Crepes works well as do other brands.
  • Breakfast sausage: I used a spicy breakfast sausage but choose any sausage you like.
  • Eggs: One large egg for each crepe.
  • Shredded Cheese (optional): I've made these with and without cheese and loved both ways. I've tried cheddar, pepper jack or gruyere and all pair well with the sausage.
  • Chives: To garnish.

(Scroll down to the bottom for the printable recipe card with detailed recipe instructions.)

How to Make Sunny Side Up Egg Crepes

Just three simple steps!

Oven Baked Method

  1. Fill the Crepes: Add the ingredients and make a small indentation in the center and crack an egg into the indentation.
  2. Fold: Fold the crepe edges inward to make a square. Some crepes that are not soft and pliable may require a toothpick to hold them together.
  3. Bake: Baked until the eggs are cooked as you like.

Don't forget to break the egg yolk and let it melt all over the crepe!

Skillet Method

The oven baked method is great for making the crepes in batches while the skillet method is the traditional French way of making crepes and is best for one or two crepes.

Simply fill and fold the crepes then transfer the crepe to a buttered skillet over medium heat. Cook for about 3 minutes or until eggs are cooked as you like.

Sunny Side Up Egg Crepes Recipe Ideas

Sunny Side Up Egg Crepes are very versatile and can be filled with all sorts of delicious ingredients. Here are a few ideas:

  • Ham, Cheddar Cheese & Diced Onion
  • Sausage, Cheddar and Monterey Jack Cheese & Scallions
  • Bacon, Gruyere, & Diced Onion
  • Shrimp, Broccoli, Mushrooms, Provolone Cheese
  • Seasoning: Dash salt and pepper or your favorite seasonings on top.
  • Spicy: Add some heat with diced jalapenos, chili peppers or red pepper flakes.
  • More Veggies - You can easily add a couple of diced veggies into this dish such as onion, green onions, bell pepper, tomatoes, mushrooms, spinach, or scallions.
  • Cheese Addition - Cheddar cheese, mexican blend cheese, swiss cheese, pepper jack, gruyere, crumbled goat cheese, shredded fontina and crumbled feta are all tasty choices.
  • Swap out the Sausage- Any meat substitute will work with this recipe including ham, bacon, canadian bacon, spam, chicken, ground turkey, crab, smoked salmon, shrimp, or even cubed extra firm tofu.
  • Gluten-Free - Substitute the crepe with an egg white wrap to make it gluten-free.
Sunny Side Up Egg Crepes Recipe

Sunny Side Up Egg Crepes

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

Savory sunny side up egg crepes are a fun twist on classic french crepes. Made with runny, golden yolk and soft crepes this dish has a delightful presentation too!

Ingredients

  • 4 crepes (cooked)
  • 1 package spicy breakfast sausage, cooked and crumbled
  • 4 eggs
  • 1 cup shredded cheese (optional)
  • 3 tbs finely chopped chives

Instructions

Oven Method

  1. Preheat the oven to 375F.
  2. Spray a sheet pan lightly with cooking spray. Place the crepes separately on the pan. Divide the breakfast sausage between crepes, piling it in the center and making a small indentation where you’ll crack each egg. Crack an egg into each indentation.
  3. Fold the crepe edges inward to make a square. Use toothpicks to secure if necessary.
  4. Bake for 10 minutes or until eggs are cooked as you like. Move the crepes to serving plates and sprinkle with chopped chives.

Skillet Method

  1. Follow Steps 1-3 above.
  2. Transfer the filled crepes to a buttered skillet over medium heat. Cook for about 3 minutes or until eggs are cooked as you like.

Break the egg yolk and let it melt all over the crepe!

Notes

It’s important that your crepes are soft and pliable or they’ll break when you fold them. Microwave them for 30-second increments until they fold easily, and form your squares quickly.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 197Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 257mgSodium: 234mgCarbohydrates: 11gFiber: 0gSugar: 0gProtein: 11g

This data was provided and calculated by Nutritionix.

© Kristy Bernardo
Cuisine: American / Category: Breakfast and Brunch
Sunny Side Up Egg Crepes

More delicious breakfast recipes:

Easy Hash Brown Quiche Recipe

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This easy quiche recipe has hash browns for both the crust and a crispy hash brown top. The ham, asparagus and swiss add wonderful flavor, it's a must try!

This easy quiche recipe is very creamy from the egg yolks and the hash brown crust adds a wonderful contrast in texture. This dish is made with ham, asparagus and swiss cheese but I've also included several variations that work great with a hash brown crust. It's the perfect Easter quiche recipe or for any occasion!

Easy Hash Brown Quiche Recipe

Hash Brown Quiche Ingredients

  • Frozen shredded hash browns: I used frozen shredded hash browns so I could skip shredding all those potatoes (that's what makes this such an easy quiche recipe) but feel free to use homemade hash browns. 3 ½ cups are needed for this recipe which is about a 20 oz bag.
  • Butter
  • Kosher salt
  • Eggs
  • Heavy cream
  • Whole milk
  • Diced ham: Cooked diced or cubed ham, perfect for a leftover ham recipe.
  • Shredded swiss cheese & asparagus: You can substitute any cheese and vegetable combination that you prefer. Cheddar cheese, crumbled goat cheese, shredded fontina and crumbled feta are all excellent choices.

(Scroll down to the bottom for the printable recipe card with detailed recipe instructions.)

How to Make Hash Brown Quiche

  1. Hash Brown Crust: Form the hash brown crust and bake until potatoes are lightly browned.
  2. Egg Mixture: Whisk eggs and egg yolks until pale yellow and frothy. Add cream, milk and remaining salt.
  3. Bake the Quiche: Sprinkle ham over the hash brown crust then top with shredded cheese. Pour the egg mixture and place the asparagus spears on top.
  4. Top with More Shredded potatoes: Top with remaining Shredded Hash Browns and broil until hash brown top is golden brown.

Hash Brown Quiche Recipe Ideas

Use these variations to substitute the ham, swiss cheese and asparagus while following the rest of the recipe.

Ham, Cheddar Cheese & Onion - 1 cup diced ham, 1 cup shredded cheddar cheese, ¼ cup chopped onion or 3 tablespoons green onions. Season with freshly ground black pepper in addition to the salt.

Sausage, Cheddar and Monterey Jack Cheese & Scallions - 1 cup sausage, ½ cup cheddar cheese, ½ cup Monterey jack cheese and 2 whole scallions. Choose your favorite type of sausage.

Bacon, Gruyere, Onion, Garlic - 1 cup bacon, 1 cup Gruyere (or Cheddar), ¼ cup chopped onion or baby spinach, 1 garlic clove (minced). Season with freshly ground black pepper in addition to the salt.

Shrimp, Broccoli, Mushrooms, Provolone Cheese - 1 cup shrimp, 1 cup provolone cheese, ¼ cup broccoli florets, ¼ mushrooms, 1 teaspoon chopped chives.

Asparagus Substitute - Another green vegetable like green beans, broccoli, zucchini, or green bell peppers will work in a pinch.

More Veggies - You can easily add a couple of diced veggies into this dish such as chives, onion, green onions, bell pepper, mushrooms, spinach, or scallions.

Another Protein- You can make this with bacon, canadian bacon, spam, sausage, ground turkey, crab, smoked salmon, shrimp, or even cubed extra firm tofu.

Hash Brown Quiche Tips

  • For an extra crispy crust, be sure to squeeze as much excess liquid as possible.
  • Press the hash browns into the pie pan as evenly as possible, up the sides and around the bottom to make an even crust.
  • Keep an eye on the quiche as it bakes. The hash brown crust should be cooked until the potatoes are lightly browned along the edges and bottom.
Easy Hash Brown Quiche Recipe

Easy Hash Brown Quiche Recipe

Yield: 10
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

This Hash Brown Quiche recipe is crazy flavorful, easy to make and the shredded potatoes form a wonderful golden brown crust.

Ingredients

  • 3 ½ cups (20 oz bag) thawed and drained, frozen shredded hash browns
  • ½ cup butter, melted
  • ¾ teaspoon kosher salt, divided
  • 3 eggs
  • 3 egg yolks
  • ½ cup heavy cream
  • ½ cup whole milk
  • 1 cup diced ham
  • 1 cup shredded swiss cheese
  • 5 stalks asparagus, tough ends discarded

Instructions

  1. Preheat oven to 425°F.
  2. In medium bowl, mix together shredded hash browns, melted butter and ¼ teaspoon salt. Press all but 1 ½ cups of potato mixture onto the sides and bottom of a 9-inch pie pan to form a crust. Bake for 20-25 minutes or until potatoes are lightly browned and remove from oven.
  3. Meanwhile, whisk eggs and egg yolks in large mixing bowl until pale yellow and frothy. Add cream, milk and remaining salt; mix thoroughly.
  4. Reduce oven temperature to 350°F. Sprinkle diced ham over hash brown crust then top with shredded cheese. Carefully pour in egg mixture. Place asparagus spears on top, lightly pressing into egg mixture. Bake for 25 minutes or until top is browned but quiche is still very slightly underdone.
  5. Remove quiche from oven and cover top of quiche with remaining Shredded Hash Browns. Be sure to cover edges so they don’t burn. Place back in oven and broil for 5-7 minutes until quiche is completely cooked and hash brown top is golden brown.
  6. Remove from oven and let set for 15-20 minutes before serving. Quiche can be served warm or at room temperature.
Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 397Total Fat: 31gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 169mgSodium: 690mgCarbohydrates: 20gFiber: 2gSugar: 2gProtein: 11g

This data was provided and calculated by Nutritionix.

© Kristy Bernardo
Cuisine: French / Category: Breakfast and Brunch
Easy Hash Brown Quiche Recipe

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Smoked Cabbage with Chili Lime Butter

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Blanched cabbage is tasty, as is steamed, and cabbage sauteed in butter is even better, but have you tried smoked cabbage? The leaves absorb wood-fired flavor beautifully and develop a lovely golden brown color during smoking. Moreover, the wood smoke imparts a mouthwateringly fruity flavor accompanied by hints of bitter char. Serve smoked cabbage alongside various proteins or add to wraps, sandwiches, etc. All you need is a smoker, pellet grill, charcoal grill, or gas grill (along with smoking wood).

This smoked cabbage recipe is AMAZING alone, but I decided to top it with chili lime butter. The butter goes on at the end, melting into each wedge to create yet another layer of mouthwatering flavor. Chili lime butter adds spice, and lime's tart brightness with the cabbage's complex smokiness is sublime.

Smoked Cabbage With Chili Lime Butter

Why You'll Love Smoked Cabbage

  • Great way to up your vegetable intake - Even those who aren't cabbage fans will fall hard for smoked cabbage. Most who don't like the vegetable dislike its bitterness, which is why applewood is used here. The wood's sweet fruitiness makes cabbage's bitterness much more subtle, whereas another wood (like hickory) would enhance it.
  • Simple smoking recipe - Unlike smoking meat which involves a fair amount of temperature monitoring, you add the cabbage to the grates, flip it a few times as it smokes, and it's evident when the cabbage is done.
  • Chili lime butter - Don't those three words make your mouth water? Although added at the last minute, this flavored butter takes smoked cabbage to the next level. You will want to put it on everything.
  • Affordable - The total cost of ingredients is maybe $10. Not bad for a delicious side dish that will change how you eat cabbage forever.

Smoked Cabbage Ingredients Notes

  • Cabbage: Use cannonball cabbage, also known as green cabbage, for this recipe. A firm green or red cabbage will also work but varieties like napa and savoy, are too delicate to smoke.
  • Oil: Oil helps the seasonings stick. The fat also promotes browning.
  • Seasonings: Smoking wood does most of the work, so this recipe keeps seasonings simple with salt, black pepper, and garlic powder.
  • Applewood: Although it isn't exactly an ingredient, applewood is needed to infuse the cabbage with a smoky flavor. Depending on what you plan to smoke the cabbage in, you will need chips, chunks, or pellets.
Seasoned Smoked Cabbage

(Scroll down to the bottom for the printable recipe card with exact measurements and recipe instructions.)

How To Make Smoked Cabbage

  1. Preheat: Preheat your smoker or grill to 250 degrees Fahrenheit. If you're using a charcoal or gas grill instead of a smoker or pellet grill, you must set it up for smoking. For charcoal, create a two-zone fire and add wood chips (that have been soaking for 30 minutes) once it is within the desired temperature range. For a gas grill, add wood to the smoker box or, if your grill does not have a smoker box, wrap dry chips in a foil pouch, poke holes in the pouch, and nestle it right over one of the burners.
  2. Prep: This entails removing a few outer leaves and cutting the cabbage into quarters-super simple prep!
  3. Season: Brush cabbage wedges with oil, then season.
  4. Smoke: Place the cabbage on the grates to smoke. You're looking at 45 minutes of total cook time. 
  5. Make the butter: As the cabbage cooks, make the butter. There's no need to form it into a log because it will melt as soon as you add it to the cabbage but feel free to if you're feeling fancy!
Smoked Cabbage In The Smoker

Variations, Substitutions, and Cooking Tips

Use a dry rub - This recipe keeps seasonings simple to highlight cabbage's natural flavor and how sweet smoke enhances that flavor; however, seasoning the wedges with your favorite dry rub would also be amazing.

Make it vegan - Replace the chili lime butter with a chili lime vinaigrette, or use vegan butter instead of dairy butter.

Use another smoking wood - Cherry is another sweet, fruity option. Maple is also really nice, and hickory has a robust bacon-like profile.

Bacon Crumbles - Sprinkle bacon crumbles on top.

Dressing Alternative - A quick and easy dressing can be made with a ½ stick of butter and Italian or Sun Dried Tomato dressing.

What To Serve With Smoked Cabbage

You can't go wrong with a grilled steak, smoked chicken, or pork chops. For vegans, use smoked cabbage in salads or alongside smoked tofu steaks. You can chop it up and add the cabbage to soups and stews as well.

Smoked Cabbage With Chili Lime Butter Recipe

Storage And Freezer Tips

Smoked cabbage doesn't freeze well, but you can refrigerate it. Refrigeration will compromise the crispy edges, but the cabbage will taste just as good as when you took it off the grates. Store smoked cabbage in an airtight container and refrigerate for up to 4 days.

How To Reheat

Microwave smoked cabbage in 30-second intervals or reheat in a 350-degree oven. If using the oven, place the cabbage on a baking sheet and pop it in the oven for 5-10 minutes, checking the cabbage periodically. The oven is the best option to retain the browned edges developed during smoking.

Smoked Cabbage With Chili Lime Butter

Smoked Cabbage with Chili Lime Butter

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Looking for a new way to enjoy cabbage? Try smoking it! Smoked cabbage with chili lime butter is a delicious and healthy side option for any meal and is incredibly versatile.

Ingredients

Cabbage

  • 1 large head of green cabbage
  • 3 tablespoons vegetable oil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder

Butter

  • ¼ cup unsalted butter, softened
  • 1 garlic clove, grated
  • 1 teaspoon lime zest
  • 1 ½ teaspoons fresh lime juice
  • ½ teaspoon red chili flakes
  • ¼ teaspoon fine sea salt

Instructions

  1. Preheat a smoker or grill to 250 degrees Fahrenheit. Use applewood for this recipe.
  2. Remove the thin outer leaves from the cabbage, cut the cabbage in half (toward the core), then cut each half in half.
  3. Brush the cabbage with oil, then season with salt, black pepper, and garlic powder.
  4. Transfer the cabbage wedges to the grates (cut side down), close the lid, and smoke for 15 minutes. 
  5. Flip each wedge to the other cut side and smoke for 15 minutes. 
  6. Arrange the cabbage wedges, so they are curved side down, and smoke for another 15 minutes. 
  7. Meanwhile, combine the butter, garlic, lime zest, lime juice, chili flakes, and salt. 
  8. Remove the wedges from the smoker/grill and plate. Immediately top with a tablespoon of chili lime butter, so it melts, then serve.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 201Total Fat: 22gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 31mgSodium: 450mgCarbohydrates: 2gFiber: 1gSugar: 1gProtein: 1g

This data was provided and calculated by Nutritionix.

© Monique McArthur
Cuisine: American / Category: Sides
Smoked Cabbage with Chili Lime Butter

Try These Recipes Next!

30 Leftover Ham Recipes

by Leave a Comment

If you make a spiral ham for your holiday feast or special occasion, you're almost guaranteed to have leftovers. And if you're anything like me, you are looking forward to all the different ways you can eat those leftovers before you've even put your fork down. Luckily, I have some of the best leftover ham recipes lined up for you.

Best Leftover Ham Recipes

The nice thing about a spiral ham is that it's really easy to break down and store for later There's no carcass to deal with or tiny bones to search for. With a spiral ham, you can easily pull all the large remaining slices off with your fingers and place them into a storage container. Once the easy stuff has been removed, you can slice the rest off of the bone. Don't throw that bone away! Make a big batch of ham and beans or split pea soup!

Of course the easiest thing to do with leftover ham is to make it into a sandwich, but we can get more creative than that, right? Here are some of the best leftover ham recipes for breakfast, lunch, and dinner!

Leftover Ham Recipes

Get creative and use your leftover ham to make some of these delicious recipes!

Check out these Ham Recipes Too!