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Turkey Injection Recipe

Aysegul Sanford — Tue, 31 Oct 2023 20:02:09 +0000

Why Inject Your Turkey?

This injectable turkey marinade recipe is a must for anyone who wants to make thoroughly seasoned, irresistibly moist turkey meat. Below are a few reasons why using a turkey injection solution will take your turkey game to the next level.

Flavor enhancement: This turkey injection recipe is the ultimate way to infuse each bite of turkey meat with expert seasoning. Though delicious, turkey rubs and glazes only flavor the skin of the turkey, which may leave you with bland turkey meat. However, injecting a turkey with a marinade-like mixture ensures every morsel has the same robust, savory taste.
Moisture and juiciness: Unlike a traditional roasted turkey recipe, there’s no need to frequently baste your meat when you use this marinade injection recipe. The turkey’s skin will trap the moisture within the meat, ensuring your bird comes out as succulent and tender as possible while introducing additional liquid to keep your meat juicy during cooking.
Even seasoning from within: In addition to being delectable, this turkey syringe seasoning creates an even internal flavor profile by seasoning the bird from within. As a result, you can reduce the amount of extra seasoning that you use to cover the entire surface of the turkey.
Better browning: No one can resist a turkey dinner with a perfectly golden-brown and crispy exterior. In addition to adding a lot of flavor, injecting turkey with this recipe also ensures your turkey browns better during the cooking process, leading to a gorgeous presentation and even better taste.
A faster way to marinate: Making a homemade turkey injection is a great way to get the luscious taste of marinated turkey in a fraction of the time. Rather than letting your meat sit in marination juices for hours (if not days), injections will give your turkey the same full-bodied, robust flavor from the moment the marination reaches the meat. With that being said, you can make this turkey injection marinade recipe and inject your turkey for up to 36 hours in advance.

Equipment You Will Need

While we usually refrain from using any type of special equipment in our recipes, this one is different. You will need a meat injector (or a syringe) to inject the marinade into the turkey.

Luckily, it is not hard to find. Most grocery or hardware stores sell turkey seasoning injection kits during the holiday season. The good news is that once you make the investment, you can use it for injecting other types of meat as well.

For this recipe, you will need:

Meat Injector: A suitable turkey injector is the most critical component of this recipe’s equipment. We recommend purchasing a stainless steel syringe with a needle that has one opening at the tip. Even though nowadays, most kits come with multiple needle heads, we found that using the one with a single opening gives you better control over the flow of the marinade as you inject it. Additionally, using this type of needle will prevent the injection liquid from leaking out. If you are in the market for a new one, this Stainless Steel Meat Tenderizer Injection Syringe Kit (affiliate link) is the one we used.
Baking Sheet or a Large Plate: While you might be tempted to use an oven-roasting bag, thinking that you might need something to capture the leaking liquid, during our testing, we found that there was minimal leakage from the areas injected. Therefore, all you need is a baking sheet or a plate that is large enough to accommodate your turkey.

Ingredients You’ll Need to Make Injectable Turkey Marinade

Now that we covered the equipment, let’s delve into the basic ingredients and explore optional additions and substitutions to craft your own injection flavors for turkey:

Unsalted butter: Butter is essential to giving this garlic butter turkey injection recipe its iconic rich, savory taste. Though I prefer using unsalted butter to control the meat’s saltiness, you may also use salted butter if you adjust the amount of extra salt accordingly.
Chicken stock at room temperature: Chicken stock is the key to giving your turkey injection liquid an irresistibly elegant, moist flavor. You can purchase low-sodium chicken stock from the grocery store or make your own homemade chicken stock.
Lemon juice
Worcestershire sauce
Seasonings: This flavor injection for turkey achieves its savory, robust profile with just a few simple ingredients, including onion powder, garlic powder, and Kosher salt.
Turkey: This recipe yields 12 oz. of marinade, ideal for 14-16 pounds of bird. Therefore, feel free to adjust the recipe to accommodate more or less meat. Also, if your turkey is frozen, be sure to fully thaw the meat before beginning your injections.

Substitutions & Optional Add-Ins:

Stock: Though I use chicken stock, you may also use turkey stock for a similarly rich taste as you make your own injection recipe.
Fresh garlic: I don’t recommend using minced garlic, as it will clog the syringe of your injector. However, you can mince garlic and infuse the butter with it should you want a bolder, more pungent taste. After all, who doesn’t like the taste of a rich Garlic Butter Sauce? However, be sure to drain the butter-garlic mixture before adding it to your turkey injection fluid in case the remaining garlic pieces clog the syringe.
Olive oil: If you enjoy the flavors of olive oil, you can adjust this recipe by using one-half olive oil and one-half butter. With that being said, you can use other mildly flavored oils, such as avocado oil.
Sweetener: Want to give your lemon butter turkey injection a slightly sweeter flavor? To cut back on the acidity of this simple recipe, you can make an apple cider, apple juice, or orange juice (without pulp) turkey injection by swapping out this recipe’s lemon juice for these other liquids.
Spices: A great way to give your turkey a different seasoning profile is to substitute my recommended injection mix for another delectable profile. For a sweet, salty, and spicy injection for turkey, I recommend adding Old Bay seasoning to your injection mixture. Or, for an even more pronounced heat, you can prepare a piquant Cajun injection marinade using Cajun seasoning. Spices like paprika, black pepper, and cayenne will immediately elevate the heat and depth of flavor, creating an enticing contrast to turkey’s natural flavor. Finally, you may also add a tablespoon of poultry seasoning for more fragrant, herbaceous undertones.
Liquid smoke: You can use this turkey injection recipe for smoking, but if you do not have the means to smoke the turkey yet still desire those flavors, liquid smoke is a great option. To make a liquid smoke turkey injection recipe, add ½ teaspoon of liquid smoke to the mixture, taste it, and add more as necessary. However, please keep in mind that a small amount goes a long way, so be sure to taste after every addition.
Fresh herbs: Bright, garden-fresh, and aromatic, an herb turkey injection recipe is easy to make. Simply steep a small amount (a tablespoon or so) of roughly chopped fresh rosemary, sage, or thyme in your butter injection sauce for 10-15 minutes and remove them before injecting the mixture into your turkey.
Ground black pepper (or white pepper): We decided to keep black pepper as an optional ingredient in our turkey injection marinade, as most roasted turkey recipes use black pepper in the seasoning for the exterior of the bird. However, if you like the peppery flavors, you can add a small amount (no more than ¼ teaspoon) to this liquid turkey seasoning mixture.

How to Make Turkey Injection Marinade?

Ready in just ten minutes, this DIY injectable turkey marinade is the easiest way to elevate your turkey to a holiday centerpiece. Follow these two simple steps, and you’ll have everything you need to make an exquisitely juicy, flavorful turkey meal.

Melt the butter: Place butter in a saucepan over medium heat and cook until just melted.
Add the remaining ingredients: Remove the melted butter from the heat and add the chicken stock, lemon juice, Worcestershire sauce, onion powder, and Kosher salt. Whisk the ingredients until thoroughly mixed, then let the liquid cool for a few minutes. Though the mixture doesn’t have to be cold, ensure that it reaches close to room temperature before using it to inject the turkey.

How to Inject Turkey With Butter?

Injecting turkey for roasting, smoking, and deep-frying is a piece of cake with these hassle-free instructions.

Dry the turkey: Before beginning the injection process, place the turkey on a sheet pan or a large enough plate and dry thoroughly on all sides using paper towels. Set it aside.
Fill the injector: Place the injector tip into the now-slightly cooled butter garlic injection and pull the plunger back until the syringe fills. If the mixture separates, agitate the butter marinade by plunging back and forth until the ingredients re-incorporate and emulsify.
Inject turkey with seasoning: Insert the tip of the turkey injector into the thickest parts of the turkey meat, starting from the breast and moving down to the thighs. As you are injecting the marinade, be free to go in at least one inch deep at a 45-degree angle, pushing ½ ounce of marinade per site. You may begin pulling the tip out as you slowly inject the liquid but don’t force it. Stop your injection just before reaching the turkey’s skin. If you hit a bone with your injector, pull the needle back slightly and continue the injection process.

Continue with the remaining turkey: Continue the injection process throughout the turkey, including the wings, breast, thighs, and legs—20-24 times in total. Try not to massage or distribute the liquid after injecting, as the solution will naturally flow into the meat as it rests in the fridge. If any solution drips out of a piercing site, apply gentle pressure to the hole with a finger as you continue injecting the bird in an adjacent area.
Let the turkey rest: Place the turkey onto a large cooking pan, cover it with plastic wrap or aluminum foil, and refrigerate it overnight.

When to Inject Turkey?

The ideal time for injecting turkey with butter depends on your goals for preparation and cooking methods. Below, you’ll find just a few tips for ensuring your turkey comes out perfectly succulent, no matter how you cook it.

For roasting or smoking: If you plan to roast or smoke your bird, I recommend injecting your turkey marinade at least 4-6 hours before cooking, overnight, or for up to 36 hours.
Deep-frying: When deep-frying a turkey, you only need to inject the turkey seasoning into the bird between thirty minutes and an hour before cooking.

Variations on this Seasoning Injection for Turkey

The best recipe for injecting turkey is one you can make your own, regardless of your ideal flavor profile. The recipe we are using here is a basic one that is ideal for a Thanksgiving turkey. However, you can play with the flavors depending on the occasion and your preference.

Below are a few variations with unique combinations of rich, sweet, and spicy ingredients. Feel free to try them as you make your own injection marinade. However, as we mentioned earlier, if you choose to use spices, make sure to run them through a spice grinder so that they won’t clog the injection needle.

Beer and butter poultry injection: Beer can add incomparably tender, aromatic, and deep flavor to your turkey injections. If you want to go for it, omit the lemon juice and chicken stock and, instead, add six ounces of beer (brown ale or lager). If you prefer, you can also add a teaspoon of hot sauce, such as Tabasco, to give your injection a kick of heat.
Honey butter injection for turkey: For a slightly sweeter injection, melt a teaspoon of honey in the hot butter mixture. This honeyed blend balances out this recipe’s bolder, savory flavors, giving you a mild, caramelized-like taste.
Creole or Cajun turkey injection recipe: Few main dishes are as robustly seasoned, fiery, or delectable as authentic Creole cuisine. You, too, can transform your injectable marinade into a classic Creole injection for turkey by omitting this recipe’s Worcestershire sauce, garlic powder, and onion powder. Instead, add one tablespoon of ground blackening seasoning and a pinch (or more!) of cayenne pepper.

Expert Tips

We learned so much as we were working on this recipe. Come to find out, there is so much to know when it comes to injecting a turkey with marinade. Below, we are sharing everything you need to know, including where to inject the turkey with butter to ideal marinade temperatures:

Thaw frozen turkey: If you are using frozen turkey, ensure it’s fully thawed before you start the injection process. Otherwise, the injection marinade won’t spread evenly throughout the meat.
You don’t need to wait for the turkey to come to room temperature: Though I don’t suggest injecting your turkey while the meat is frozen, I warn against letting it come to room temperature before inserting it with the butter injection. Allowing the turkey to heat and cool repeatedly can grow unwanted bacteria, making the meat unsafe to eat.
Ensure your butter isn’t too hot: Though your injection marinade doesn’t have to be at room temperature, it shouldn’t be boiling, either. Injecting your turkey with a too-hot marinade may begin cooking the meat, resulting in overcooked or unsafe turkey after the final cooking process. I recommend letting the mixture cool for 10 minutes or so while you are preparing the turkey for injection.
Move quickly to avoid butter solidification: The best injectable marinade for turkey is neither too hot nor too cold. You can start injecting as soon as it is lukewarm. However, I recommend moving quickly as butter tends to solidify as it sits.
Use hot tab water: Towards the end of the injection process, as the butter cools down, it may clog the needle. If and when that happens, an easy solution is to run the syringe (and the needle tip) under hot tap water for 15-20 seconds.
Practice makes perfect: If you’ve never used an injector before (or want to test your marination recipe before using it on a full bird), I suggest starting on less meaty parts of the bird (such as wings and drumsticks) to practice before you begin injecting the “big-ticket portions.”
Don’t pierce the bird’s cavity: When injecting your bird, try not to penetrate beyond the meat and into the turkey’s inner cavity, as the marinade won’t infuse the meat unless the needle lands within its fibers.
Don’t worry about solidified butter: Since you need to store your turkey in the fridge after injection, don’t worry if you find hardened butter around the bird’s injection sites. This butter seepage represents a small amount of the total marination liquid within the bird, and it will help the turkey brown during the cooking process.
Brining and injecting: You might be wondering, can I use this garlic butter injection if I am brining my turkey? The answer is yes. You can both brine and inject a turkey with marinade before roasting. However, keep in mind that the two methods should complement each other in terms of potency, flavor, and the amount of salt used. If you choose to use both preparation methods, I recommend brining the meat first for 12-24 hours, then rinsing off the bird and pat-drying it with a paper towel. Then, you can inject the meat with the injection marinade. However, when preparing the injection solution, omit using salt to prevent your turkey from being overly salty.
Use this injection for turkey breast, drumsticks, thighs, and more: You don’t need to cook up a whole bird to use this tasty injection blend. However, if you plan to inject smaller cuts of turkey meat, adjust the amount of marinade you use according to the size of the meat you are injecting. You can then store your leftovers in the fridge in an airtight container, reheating the mixture before using it again.
Food safety: After injecting your turkey with this injector recipe, promptly transfer it to the refrigerator. This cool temperature will allow the flavors to evenly distribute throughout the meat while also protecting against unwanted bacterial growth. Furthermore, don’t reuse excess marinade that came into contact with uncooked meat.

FAQs

Should I inject turkey the night before?

To inject turkey before roasting or smoking, I highly recommend injecting your turkey overnight (or up to 36 hours!), ensuring the flavors have time to distribute evenly throughout the bird. However, if you plan on deep-frying your turkey, you may insert the injectable butter marinade for the turkey thirty minutes before cooking.

Does injecting a turkey make it juicier?

Yes! The additional liquids, oils, and fats common in injector marinades will keep your turkey from becoming dry, with an even distribution of succulent, moist texture throughout the bird.

How to inject a turkey without an injector?

I don’t recommend trying to internally marinate a turkey without a turkey injector. However, if you don’t have an injector, you may create knife pockets or slits in the turkey meat using a sharp knife. Then, use a spoon to pour the marinade into these pockets. Though the mixture won’t distribute as evenly as it would with an injector, it’ll still introduce some flavor and moisture to the turkey meat.

Can I use an injected turkey to make gravy?

Absolutely! The flavors from the infused turkey will help enhance the gravy, lending it all the rich, savory undertones of the injection marinade.

Can you inject a butterball turkey?

You can definitely use this turkey injector recipe on butterball turkey! This succulent addition adds tender juiciness to your meat, and you can also use it on leaner poultry, such as heritage turkey or chicken.

Other Turkey Marinades and Rubs You Might Also Like

Do you love to make your own turkey injection marinade? Then these other five-star flavoring recipes will astound you with their simple, decadent, and lively profiles.

If you try this injection recipe, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Turkey Injection Recipe

Here’s a simple turkey injector recipe made with butter and chicken broth. Use this easy recipe to add flavor and moisture to your turkey from the inside out. It can be used for the whole turkey or the turkey breast (or other parts.)

Course Dinner, Meat

Cuisine American

Diet Gluten Free

Prep Time 3

Cook Time 5

Injecting Time 20

Total Time 28

Servings cup

Calories 926kcal

Author Aysegul Sanford

Equipment

1 Stainless Steel Meat Injection Syringe Kit

Ingredients

8 tablespoons unsalted butter One 4 oz. stick
1 cup chicken stock at room temperature (or turkey stock)
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon Kosher salt
1 Turkey 14-16 pounds – fully thawed if frozen, cleaned and dried with paper towel

Instructions

Place the butter in a saucepan over medium heat and cook until just melted. Do not let it turn brown.
Off the heat, add the chicken stock, lemon juice, Worcestershire sauce, onion powder, garlic powder, and Kosher salt. Whisk until everything is incorporated. Let it cool for a few minutes. It doesn’t have to be cold, but rather just close to room temperature.
Place the injector tip into the butter mixture and pull the plunger back to fill the syringe. If the mixture separates, you can “agitate” the butter solution by plunging back and forth a couple of times to emulsify and incorporate all the ingredients.
Prior to injecting the bird, make sure that any air pockets in the syringe are removed. To do so, point the syringe upwards and gently push the plunger until all the air is extracte.
Using the injector, insert the tip at a 45-degree angle, distributing ¼ ounce per site at least 1 inch deep. You can start to pull the tip out as you slowly inject but do not force it. Stop the injection just before you reach the skin.
Continue this process throughout several areas of the turkey, including the wings, breast, thighs, and legs, for a total of 20 to 24 times. Don’t be tempted to massage or distribute the liquid because once it is injected, the solution will self-absorb as it rests in the fridge. If you see the solution escaping from a different pierced area, you should apply slight pressure using your finger so that the solution does not ooze out while you are injecting it into an adjacent area.
Cover it with stretch film and refrigerate for at least 4 hours, overnight or up to 36 hours.

Notes

Yields: This recipe yields 12 ounces (1 1/2 cups) of injection fluid, which is ideal for a turkey that is between 14-16 pounds. The nutritional values below do not include turkey, and they are for the whole injector recipe.
Make Ahead: You can technically make this recipe ahead of time, but if you do, you still have to warm it up on the stove. Therefore, we do not recommend making it ahead.
Storage: If you decide not to use the whole marinade, we recommend discarding it to prevent contamination.
Move quickly to avoid butter solidification: As you inject the bird, we recommend moving quickly as butter tends to solidify as it sits. Towards the end of the injection process, as the butter cools down, it may clog the needle. If that happens, an easy solution is to run the syringe (and the needle tip) under hot tap water for 15-20 seconds.
Don’t pierce the bird’s cavity: When injecting your bird, try not to penetrate beyond the meat and into the turkey’s inner cavity, as the marinade won’t infuse the meat unless the needle lands within its fibers.
Brining and injecting: You can both brine and inject a turkey with marinade before roasting. However, keep in mind that the two methods should complement each other in terms of flavor, and the amount of salt used. If you choose to use both preparation methods, I recommend brining the meat first for 12-24 hours, then rinsing off the bird and pat-drying it with a paper towel. Then, you can inject the meat with the injection marinade. However, when preparing the injection solution, omit using salt to prevent your turkey from being overly salty.
Use any of your favorite turkey recipes: You can use any of your favorite turkey recipes once the marinating time is complete. However, make sure to adjust the amount of salt used if you are using other seasonings to flavor your turkey.
You can use this injection marinade recipe for chicken as well. However, be sure to adjust the recipe according to the size of your chicken.

Nutrition

The post Turkey Injection Recipe appeared first on Foolproof Living.

Turkey Wings Recipe

Aysegul Sanford — Tue, 24 Oct 2023 21:29:59 +0000

Tender, tasty, and oh-so-versatile, it’s no wonder why turkey is a kitchen staple. If this delicious roasted turkey wings recipe hits the spot, I have so many other turkey recipes guaranteed to delight your tastebuds—without having to cook the entire turkey! My Baked Turkey Tenderloin is an elegant, herby main worthy of a food magazine spread, while my Turkey Drumsticks packs all the juicy, savory goodness of the whole bird in perfectly portioned pieces.

Why Does This Recipe Work?

If you’ve ever tried baking turkey wings in the oven like you would cook chicken wings, chances are, you’ve ended up with dry, flavorless meat. However, I’ve designed this recipe to give you juicy turkey wings packed with savory flavor every time you prepare it.

During our recipe testing, we learned two important lessons:

Gentle heat is the best: You probably already know this, but turkey meat tends to be tougher than chicken, requiring a different cooking method. While you can technically roast turkey wings in the oven like you would with chicken wings (and they will look nice and crispy), the meat ends up being tough and dry.
In our quest for a solution, we came across a Southern turkey wings recipe. In this method, the wings were cooked low and slow, with a bit of extra liquid added to the baking pan. Following in the food steps of the Southerners, we were able to achieve turkey meat that was juicy and tender on the inside, complemented by a beautifully browned, crispy exterior.
Start with a cover and then remove it for browning. Another trick we learned was to bake them covered for an hour, followed by an additional thirty minutes uncovered. This initial covered phase helped wings retain moisture, ensuring a juicy interior, while the subsequent uncovered phase allowed them to develop a crispy exterior.

Ingredients

Tired of bland, flavorless wings? This recipe combines fresh, rich, and flavorful ingredients to make the best seasoning for turkey wings—a savory combination of fresh herbs and spices no one can resist. Below is everything you’ll need:

Fresh turkey wings: Whole turkey wings have three distinct parts to them: the drumette, the wingette (also known as the “flat”), and the tip or “flapper.” The turkey wing tips are small and have little meat, so they’re prone to burning. Therefore, I recommend removing the tips and saving them to make turkey stock. While you can cook turkey wings as a whole, I prefer cutting them before roasting. If you’d like some help with this step, you can buy your turkey wings whole, cut them yourself, or ask the local butcher at your grocery store to cut them for you. If you prefer using frozen turkey wings, be sure to fully thaw them first. No matter how you buy your turkey wings, though, just be sure to avoid smoked turkey wings (which come pre-cooked), as they’ll dry out while making this recipe.
Oil: I prefer olive oil to give my slow-roasted turkey wings their iconic crispy exteriors and tender, succulent insides. However, another mild-flavored oil, such as avocado oil, would also work.
Turkey wings seasonings: In my opinion, the best seasoning for turkey wings comes with a savory mix of pantry-ready ingredients, including onion powder, garlic powder, paprika, Kosher salt, and black pepper. To add extra-fresh overtones to your seasoning, I also recommend adding dried thyme and parsley to the mixture. You may also add cayenne pepper or red pepper flakes for an extra kick of spice, though this ingredient is optional.
Stock: Use either chicken broth or turkey stock to give your baked turkey wings extra succulent meat.
Fresh herbs: Though this garnish is optional, fresh herbs—like parsley, thyme, and rosemary—will transform your tender baked turkey wings into a gourmet meal, infusing each bite with herby, bright flavors.

How to Make It

This oven-baked turkey wings recipe takes only a handful of simple steps, giving you tender, juicy turkey no matter when you prepare it.

Prepare the oven: Preheat the oven to 300 degrees F.

Dry the meat: Place the turkey wings on a cutting board and use paper towels to pat dry each piece on all sides. Once dry, transfer the wings to a large bowl.
Season the turkey wings: Drizzle olive oil over the turkey wings and sprinkle them with an even coating of onion powder, garlic powder, paprika, thyme, parsley, cayenne pepper (if using), Kosher salt, and pepper.
Marinate turkey wings: Toss the ingredients until thoroughly combined. Then, cover the bowl with stretch film and let the meat sit in the turkey wing marinade for a minimum of 30 minutes in the fridge. If possible, I recommend marinating the turkey wings overnight to ensure they soak up as much flavor as possible.

Add the stock: When ready to bake, place the marinated turkey wings in a Dutch oven or casserole dish and add the stock to the base.
Roast the turkey wings: Cover the dish with aluminum foil or the lid of your Dutch oven. Then, bake the turkey wings for one hour. After one hour, remove the foil and cook them in the baking dish for another 30 minutes. You may remove your slow-baked turkey wings from the oven when their thickest portions reach an internal temperature of 165 degrees F. However, it is OK to let the meat cook until it reaches a maximum of 180 degrees F.
Serve: Transfer the roast turkey wings to a serving platter when ready. Drizzle them with the juices in the pan for maximum juiciness and flavor, then garnish the meat with fresh herbs.

How to Make Turkey Wings Crispy?

For extra crispy baked turkey wings, broil them for a few minutes. Here is how I do it:

Remove the cooked turkey from the pan after baking and transfer the wings to a sheet pan lined with a wire rack.
Place the meat under the broiler for 1-2 minutes or until the skin crisps up. However, keep a close eye on the turkey to avoid burning, as this meat can go from perfectly juicy to thoroughly dry in very little time.
Let the broiled turkey wings rest for 5 minutes before serving.

How to Store, Reheat, Freeze, and Thaw?

One taste of these oven-fried turkey wings, and you won’t want to sacrifice a single bite. Storing your turkey wings is a cinch with these pro tips, giving you easy meal prep for days on end.

Store: After slow-cooking turkey wings in the oven, first cool them to room temperature, and then place them in an airtight container. Store them in the refrigerator for up to 4 days.
Freeze: Allow the baked turkey flats and drummettes to come to room temperature. Once they’ve cooled, place them in an airtight container, ensuring they are well-covered to prevent freezer burn. These turkey pieces can be stored in the freezer for up to 3 months.
Thaw: I recommend thawing your frozen turkey overnight in the fridge.
Reheat: To reheat your turkey wings, place them in a casserole dish with the juices and warm them in a 350-degree Fahrenheit oven for 10-15 minutes or until heated thoroughly.

Recipe Variations

The best-baked turkey wings recipe is one that you can customize according to your personal preference. Below, I’ve included some of my favorite ways to switch up this delectable main to satisfy all your cravings.

Marinade: Take this easy recipe to the next level; marinate turkey pieces in our turkey tenderloin marinade in the fridge for at least 2 hours or overnight. To make this sweet and savory version, transfer the marinated turkey into a casserole dish that will accommodate all the wings comfortably. Instead of using chicken broth, use one cup of the marinade as the cooking liquid. Follow the recipe instructions as written. During our testing, we found that using a marinade with an acid component (i.e., soy sauce and lemon juice) produced super tender, fall-off-the-bone tender turkey wings.
Southern-style: Looking for an authentic Southern recipe for turkey wings? To make this fresh, flavorful variation, add hardy vegetables (such as bell peppers and onions) into your cooking liquid. If preferred, you can strain the juices post-cooking, place them in a small saucepan, and reduce them until they thicken to a sauce-like texture. Then, serve your turkey wings and veggies over a bed of rice and drizzle them with the sauce for a five-star meal that tastes straight out of Tennessee.
Smothered: Preparing smothered baked turkey wings is an easy way to give each bite decadently rich flavors. To make the sauce, use the leftover pan drippings to make turkey gravy and pour it over the freshly baked turkey wings. Alternatively, I’ve also seen examples where people prepare cream of mushroom turkey wings instead of cooking their own gravy. If you prefer that shortcut, warm up the cream of mushroom soup and smother the meat just before serving.
Cajun seasoning: Give your meat a kick of savory, smoky flavor by baking Cajun turkey wings in the oven. All you need to do is change the seasoning for the turkey wings and use our spicy and bold Blackened Seasoning instead.
Lemon pepper turkey wings: To add bright, citrusy zest to your baked turkey wings, I recommend swapping out our recommended poultry seasoning mixture for a five-minute Lemon Pepper Seasoning.

What To Serve With Turkey Wings?

It doesn’t matter whether you’re serving up a platter of turkey wings and stuffing for a small holiday gathering or making your favorite comfort foods for Sunday supper. These ideas will fill your table with delectable sides, whether you’re preparing your go-to Healthy Thanksgiving Recipes, Friendsgiving Recipes, or looking for creative ideas for your next Football Food spread.

Thanksgiving or Friendsgiving: Not a fan of cooking the full bird? Make this easy recipe instead! Serving a menu of turkey wings and Cornbread Dressing with a side of Maple Cranberry Sauce is an automatic hit among guests, especially when paired with my creamy Green Bean Casserole recipe. Or, if you’re looking for a rich, filling side, my Mashed Sweet Potatoes or Rosemary Garlic Mashed Potatoes will fill every fork with the velvety taste of seasoned potatoes.
Sunday dinners: With this iconic menu, you’ll never run out of turkey wing dinner ideas. All your Sunday supper guests will be satisfied when you pair your wings with cheesy classics like my Healthy Mac and Cheese and Jalapeno Cheddar Cornbread. You can even add a touch of Southern goodness by baking a batch of Sweet Potato Biscuits. Or, for a healthy yet hearty meal, you can serve a spread of baked turkey wings and rice using any of your favorites, from wild rice to brown jasmine rice or even white rice.
Game day: No game day menu is complete without your go-to dip recipes. Your guests won’t be able to resist dipping their tender turkey meat in creamy, tangy, and light sauces, like my Yogurt Ranch Dip or Blue Cheese Dip.

Expert Tips

It is no secret that slow-baked turkey wings are a great option when trying to serve a lot of people with minimal time in the kitchen. However, there are a few lessons we learned during our recipe testing. Below are our foolproof tips for success:

The size of the turkey wings matters: There is a direct correlation between the size of the wings and the cooking time. For instance, young/small turkey wings will need less time in the oven than big turkey wings. Therefore, it’s best to buy wings that are similar in size to ensure even cooking. For reference, when testing this recipe, I used four wings totaling about three pounds. Furthermore, I don’t recommend using wing tips, as there is very little meat on them, and they will overcook when following this recipe.
Marinate longer: If you have the time, let the meat marinate overnight. While a 30-minute marination is effective, letting it sit longer ensures the flavors meld and deepen, yielding more flavorful meat.
Even layer: Ensure that the drummettes and wingettes are on an even layer in the baking dish. Overcrowding the dish will result in under or over-baked meat.
Low and slow is the way to go: If you do a quick internet search for this recipe, you will see versions of it where people bake their wings at higher oven temperatures—like 350, 375, or even 400 degrees F. You will also find some recipes that suggest starting with a hot oven and bringing the temperature down. During our testing, we quickly learned that cooking the meat at high temperatures results in dry and tough wings, whereas cooking them at a low temperature—like 300 degrees F.—for a more extended time ensures that the meat doesn’t lose its juices but still cooks through. However, remember that turkey meat can go from perfectly cooked to dry and rubbery in very little time, so I encourage you to watch it closely.
Cover it well: If you own a Dutch oven with a lid (such as this Le Creuset Braiser – affiliate link), this is the time to use it. The tight-fitting lid of a Dutch oven is ideal for keeping the meat’s juices contained, giving you succulent, moist turkey wings while cooking them in the oven. However, if you don’t have a Dutch oven, just be sure to tightly cover your casserole dish with aluminum foil to ensure it is fully sealed.
Turkey wing temperature: Technically, your turkey is safe to eat when the thickest part of the wing reaches 165 degrees F. when tested with a digital thermometer. However, please be aware that following the recipe below, your wings could register for up to 180 degrees. But, because we are cooking it low and slow and in a bit of liquid, this is okay. As a matter of fact, it is recommended for the most tender turkey wings. According to science writer Andrew Zimmerman Jones, “As you cook the turkey, muscle fibers contract until they begin to break up at around 180 F. Bonds within the molecules begin to break down, causing proteins to unravel, and the dense muscle meat to become more tender.”
Experiment with the recipe: Feel free to take this basic recipe and cooking method and experiment with various seasoning blends, serving styles, and favorite side dishes to make it your own.

FAQs

What temperature to bake turkey wings?

To achieve maximum tenderness, I recommend cooking your turkey wings (covered) at a low temperature, like 300 degrees F., for one hour, followed by thirty minutes uncovered.

How long to cook turkey wings in the oven?

When making slow-cooked turkey wings in the oven, I suggest cooking them for one hour, covered, at 300 degrees F. Then, bake the meat for an additional 30 minutes, uncovered, at the same temperature. This cooking time will ensure your meat comes out both tender and crisp without being dry or lacking in flavor.

Why are my turkey wings tough?

Your turkey meat will be tough if you cook it in a high-temperature oven for a long time without any liquid.

How to make turkey wings tender?

We found that the best way to tenderize turkey wings is to cook them at a low temperature (I recommend 300 degrees F.) for a long time (about 1 ½ hours.) Cooking the meat covered for the first hour and uncovered for the last half-hour ensures that the meat cooks evenly without drying.

Do you boil turkey wings before baking?

No, I don’t recommend boiling your turkey wings before baking them, as this additional step will strip the meat of their natural juices, leaving them flavorless and rubbery.

How long to marinate turkey wings?

When you marinate your turkey wings, let them sit in your seasoning mixture or your favorite turkey marinade for a minimum total time of thirty minutes. However—if possible—I recommend letting your meat marinate overnight in the fridge for extra deep, developed flavors.

Do you cover turkey wings when baking?

Yes, we do recommend covering them for the first half of roasting and then removing the cover for the last 30 minutes to ensure browning on the skin.

At what temperature are turkey wings done?

The internal temperature for turkey wings should reach a minimum of 165 degrees F. before serving. However, it is okay to cook wings until they reach 180 degrees F. to give them time to crisp up and tenderize.

Are turkey wings healthy?

Turkey wings contain many essential nutrients, such as protein, iron, and calcium, that make them a healthy choice. However, unlike turkey breast, turkey wings are dark meat, which also tends to be high in fat. If you want to reduce your cholesterol intake, I recommend removing the skin from the turkey wings before preparing this recipe.

How many turkey wings in a pound?

The number of wings in a pound depends on the size of the turkey, as large turkey wings weigh more than small turkey wings. However, the wings I used in this recipe were of medium size, weighing 0.7 pounds each with the drumette and wingette (three pounds total).

Other Turkey Recipes You Might Also Like

Can’t get enough of this tasty turkey dinner’s rich, tender taste? These other healthy turkey dishes will fill your plate with savory, succulent, and flavorful meals every night of the week.

If you try this Baked Turkey Wings recipe, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Baked Turkey Wings Recipe

Baked Turkey Wings perfectly seasoned with a simple spice mixture and then roasted in the oven low and slow, resulting in wings that boast crispy skin and succulent meat.

Course Dinner

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 1 30

Total Time 1 45

Servings servings

Calories 545kcal

Author Aysegul Sanford

Ingredients

3 pounds turkey wings drumettes and flats separated, and tips removed
2 tablespoons olive oil or avocado oil
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoon paprika or smoked paprika for a smoky flavor
1 tablespoon dried thyme
1 tablespoon dried parsley
¼ teaspoon cayenne pepper optional
1 teaspoon Kosher salt
1 teaspoon ground black pepper
1 cup chicken stock or turkey stock
1 tablespoon chopped fresh thyme or parsley as garnish, optional

Instructions

Preheat the oven to 300 degrees F.
To prepare the turkey wings, place them on a cutting board and pat dry each piece on all sides using paper towels. Transfer them to a large bowl.
Drizzle the turkey wings with olive oil and sprinkle them with onion powder, garlic powder, paprika, thyme, parsley, cayenne pepper (if using), Kosher salt, and pepper.
Toss to combine. Cover the seasoned wings with stretch film and let them marinate for at least 30 minutes in the fridge. You can let them marinate overnight if you have the time.
When ready to roast, transfer the wings into a casserole dish or a Dutch oven. Add the stock, making sure to not pour it directly over the turkey (we do not want all the spices to wash away.)
Cover the dish tightly with aluminum foil or the lid of your Dutch oven and bake for 1 hour. After 1 hour, remove the cover and continue cooking for another 30 minutes. During this time, the turkey will reach the ideal 165 degrees F. when a meat thermometer is inserted into the thickest part of a drumette. However, it is okay to let the meat cook after it exceeds the 165 degrees F. mark (up to 180 degrees F.).
When ready to serve, transfer the turkey wings onto a serving platter, drizzle them with the juices in the pan, and garnish with fresh herbs.
Alternatively, if you prefer them to have a crispy skin, you can remove the wings from the pan onto a sheet pan lined with a wire rack. Place them under the broiler and roast for a minute or two while keeping a very close eye on them.

Notes

Yields: This recipe makes 6-7 pieces of wings made up of drumettes and wingettes. Depending on the weight and size of your wings, this amount might change. However, we think it is ideal for 4 servings. The nutritional values below are per serving.
Wings: You can buy whole wings and cut them yourself (here is a tutorial on how to cut turkey wings into segments) or ask your butcher to cut them for you.
Size of the wings & cooking time: There is a direct correlation between the size of your wings and the time it will take them to roast thoroughly. The best way to measure doneness is by using a meat thermometer. If the wings register between 165 degrees F and 180 degrees F, they should be safe to eat.
Marinade: Alternatively, you can marinade turkey pieces in our turkey tenderloin marinade in the fridge for at least 2 hours or overnight. To make this sweet and savory version, transfer the marinated turkey into a baking dish that will accommodate all the pieces comfortably. Instead of using chicken broth, use one cup of the marinade as the cooking liquid. Follow the recipe instructions as written. During our testing, we found that using a marinade with an acid component (i.e., soy sauce and lemon juice) produced super tender, fall-off-the-bone tender turkey wings.
Low and slow is the way to go: If you do a quick internet search for this recipe, you will see versions of it where wings are baked at higher oven temperatures. You will also find some recipes that suggest starting with a hot oven and bringing the temperature down. During our testing, we quickly learned that cooking the meat at high temperatures results in dry and tough wings. Instead, cooking them at a low temperature—like 300 degrees F.—for a more extended time ensures that the meat doesn’t lose its juices but still cooks through. However, remember that turkey meat can go from perfectly cooked to dry and rubbery in very little time, so I encourage you to watch it closely.

Nutrition

The post Turkey Wings Recipe appeared first on Foolproof Living.

How To Cut Turkey Wings

Aysegul Sanford — Tue, 24 Oct 2023 21:22:54 +0000

While cutting a whole turkey into parts can be a daunting task, segmenting turkey wings is actually a much easier process. Thankfully, nowadays, you can find turkey wings sold separately in supermarkets, making it easier for the consumer.

You can certainly ask your butcher to do it for you, but if that is not an option, this short tutorial is here to show you how.

Equipment You Will Need

Cutting turkey wings into segments is a relatively easy task that requires a few basic kitchen tools, which you probably already have. You will need:

A sturdy cutting board: While any cutting board will work for cutting raw turkey wings, having a dedicated cutting board specifically for poultry is recommended. Most chefs recommend using a plastic cutting board that is easier to clean, so that is what we recommend.
A sharp knife: While a sharp Chef’s knife would work, if you have a smaller knife like a boning or pairing knife, it would be ideal. Poultry sheers could work as well, but cutting through turkey wing joints with kitchen shears proves to be more challenging than with chicken wings.

Parts of A Turkey Wing:

Before diving into how to section a turkey wing, it is essential to understand the fundamental parts of a turkey wing.

A turkey wing typically has three parts: the drumette, the wingette (or flat), and the wing tip (or flapper). The joints are the points where these parts connect. If you put your index finger in these joints, you can easily feel the natural gap between each section.

Now, you can cook turkey wings as a whole, but because of their uneven size and thickness, cutting them helps with even cooking and easier consumption. Plus, by separating wings into sections, you can achieve consistent browning and crispiness, especially if you are frying or roasting them in the oven.

This is especially true when it comes to the wing tip. Since it has very little meat and tends to burn easily, it is often used to make turkey stock.

How to Cut Up A Turkey Wing into Parts?

Dry the wings: Place a turkey wing on your cutting board. Dry it thoroughly on all sides. Turn it to its back, ensuring that the skin connecting the wingette and drumette lays flat on the cutting board.
Cut the skin: Carefully cut the skin flap until you reach the joint. This step will give us more control when breaking the joints.
Break the bone: Locate the joint between the wingette and the drumette. Simply use your index finger to locate the natural gap between the bones. Take the wingette with one hand and the wing tip with the other. Gently pull them away from one another to “crack” the joint. While this is an optional step, doing so will help you find and cut through the joint easily.
Separate the wingette from the drumette: Place your knife over the joint and carefully apply pressure while adjusting the angle to cut through it. Be careful not to cut through the bone. Instead, aim for the cartilage and soft tissue of the joint.

Cut the wing tip: Locate the joint between the wing tip and the wingette. Run your knife through the joint to loosen it. If it is resisting, use both hands to break the joint to make it easier to separate them.
Examine for bone fragments: After cutting, check each joint to make sure that there are no small bone fragments left.

Expert Tips:

Cutting turkey wings might seem straightforward, but for the best results, there are a few nuances to consider. Below are some tips to help you refine your technique and make the process even smoother:

Safety first: Remember to always use caution when using sharp knives on slippery surfaces like raw poultry. Take your time as you cut through skin, and always make sure it is securely positioned on the cutting board to avoid any accidents.
Do not skip the drying: While it may come as an unnecessary step, drying the skin on the wings will make it easier (and safer) to handle the wings and cut the joints. If they are still slippery, use a paper towel to grip and hold them.
Thaw first: If using frozen turkey wings, be sure to thaw them before cutting. Not only does it make the process safer, but it also ensures cleaner and more precise cuts.
Proper storage: If you are not using the wings immediately, store them in an airtight container or a ziplock bag in the fridge or freeze them right away to ensure freshness and prevent the potential spread of bacteria.
Sanitize: Cross contamination is always a major concern when working with poultry. Therefore, it is important to thoroughly clean and sanitize all equipment and surfaces that come in contact with raw meat.

If you try this method, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of giving it a try.

How To Cut Turkey Wings

Learn How To Cut Turkey Wings into segments at home using this step-by-step tutorial.

Course Meat

Cuisine American

Diet Gluten Free

Cook Time 5

Total Time 5

Servings turkey wing

Calories 338kcal

Author Aysegul Sanford

Equipment

1 Boning knife or any other smaller (easy to control) sharp knife
1 Cutting Board (plastic) Ideally used only when handling poultry

Ingredients

1 Turkey Wing

Instructions

Dry the wings: Place a turkey wing on the cutting board and pat it dry on all sides using paper towels. Position it so that the skin connecting the drumette and wingette is flat against the cutting board.
Cut the skin: Gently cut the skin flap up to the joint so that you can have better control as you “break” the joint.
“Crack” the joint: Locate the joint between the wingette and the drumette using your index finger. Try to feel the natural separation between the bones. Hold the wingette in one hand and the wing tip in the other and carefully pull them apart to expose the joint.
Separate the wingette from the drumette: Position your knife over the exposed joint and apply pressure. You would have to adjust as needed to cut through, navigating your way between the bone and the soft tissue.
Remove the wing tip: Locate the joint connecting the wing tip and wingette. If you can, cut through it. If it is tight, manually break the joint holding each piece with one hand and crack the joint. You may have to go back and forth with the knife to achieve a clean cut.

Video

Notes

Thaw first: If using frozen turkey wings, be sure to thaw them before cutting. Not only does it make the process safer, but it also ensures cleaner and more precise cuts.
Proper storage: If you are not using the wings immediately, store them in an airtight container or a ziplock bag in the fridge or freeze them right away to ensure freshness and prevent the potential spread of bacteria.
Need a delicious recipe to use your wings? Be sure to try our Baked Turkey Wings recipe.

Nutrition

The post How To Cut Turkey Wings appeared first on Foolproof Living.

Cauliflower au Gratin

Aysegul Sanford — Thu, 12 Oct 2023 22:38:36 +0000

I am always inspired by cauliflower because of the incredible recipes that are created from this humble vegetable. But let me tell you, this cauliflower au gratin recipe is so special. Adapted (with minor changes) from Ina Garten’s Cauliflower Gratin recipe, this is a sure winner. A year-round recipe that does especially well as a Thanksgiving side dish or as a part of your holiday dinner, it will be love at first bite. Think of this cauliflower side dish as comfort food the whole family will love.

If you love cauliflower as much as I do, be sure to check out Broccoli and Cauliflower Salad and Cauliflower Curry.

Ingredients

This cheesy cauliflower au gratin recipe requires a list of simple ingredients, one of the main ingredients being cauliflower. We will need:

Cauliflower: The key to this recipe is to have 3 pounds of cauliflower florets. In other words, we want 3 pounds total after cutting into pieces and removing the stalks and stems. I found the best way to ensure enough cauliflower to fill a 9 x 13-inch baking dish is to purchase a 3-pound and 2-pound head of cauliflower. Fresh cauliflower has a higher water content, so in this case, we want cauliflower that is a bit older.
Unsalted butter
Fresh cloves of garlic: While we prefer fresh garlic cloves, you can use garlic powder, but if you want to take this cauliflower au gratin casserole to the next level, do yourself a favor and use roasted garlic.
All-purpose flour
Whole milk: Low-fat milk can be used in place of whole milk, but it will not be as creamy. There is also a higher chance of curdling if a lower fat milk is used.
Seasonings: A simple mix of Kosher salt, black pepper, and nutmeg elevates the dish to new heights. For extra kick, a pinch of cayenne pepper can also be added.
Cheese: We are following along with the Barefoot Contessa’s cheesy cauliflower gratin recipe and using a mix of Gruyere and Parmesan cheese, but sharp cheddar cheese, Swiss cheese, or Fontina can be used in place of the Gruyere. Steer clear of pre-packaged shredded cheese, which contains anti-caking agents and can affect the consistency of the cheesy sauce.
Bread crumbs: Yet unlike Barefoot Contessa’s recipe, we went with Panko breadcrumbs for extra crunch. For extra indulgence, you could try crushed Ritz crackers mixed with a bit of melted butter for a salty, buttery crunch.
Optional garnish: Fresh parsley gives it a beautiful finish and color. Fresh chives would be a nice addition, too.

How to Make Cauliflower Gratin?

If you are looking for an easy recipe for cauliflower au gratin, you have come to the right place! There are three main parts to making a cauliflower gratin, but I can assure you your efforts will be worth it. Here’s how to do it in a few basic steps:

Boil cauliflower: Preheat the oven to 400 degrees F. In a large pot, place the cauliflower florets, a few teaspoons of salt, and enough water to cover everything. Bring to a boil over high heat, then reduce to medium heat and cook for 4-5 minutes, or until the cauliflower is softened but still firm when pierced with a fork or knife. Drain and shake to remove any excess water. Set aside.
Make a roux: Melt butter in a large skillet over medium heat. Add the garlic and stir for 30 seconds until fragrant. Add the flour and whisk constantly until the flour is cooked (but not browned) for 1 minute, until a thick paste forms.
Make the white sauce: While whisking constantly, pour in the milk and increase the heat to medium-high. Bring it to a gentle boil and cook for 2-3 minutes, or until slightly thickened.

Add the cheese: Remove from the heat and add the Kosher salt, ground pepper, nutmeg, 1 cup of Gruyere cheese, and 1/4 cup of Parmesan cheese. Whisk to combine until the cheese melts and the mixture is smooth.
Add cauliflower: Add the cooked cauliflower florets and toss to combine. Transfer the mixture to a 9 x 13-inch baking pan. Sprinkle the top with the remaining Gruyere cheese, Parmesan cheese, and panko breadcrumbs.

Bake: Bake for 25-30 minutes until the cheese is bubbling and the top is browned. At this point, the cauliflower should be tender when pierced with a fork.
Garnish and serve: Allow to cool for 5-10 minutes. Garnish with a sprinkle of parsley, and enjoy.

How to Make Ahead, Store, Freeze, and Reheat?

This scalloped cauliflower recipe is a wonderful make-ahead and can be stored in both the fridge and freezer. To do so properly, simply:

Make Ahead: Blanch the cauliflower and make the creamy sauce up to 2 days in advance. Store each separately in airtight containers in the refrigerator. Or, make the entire casserole dish 1 day in advance. Remove from the fridge at least 30 minutes before baking.
Storing Leftovers: Leftover gratin of cauliflower can be stored in an airtight container in the fridge for up to 3 days.
Freezing: Cauliflower gratin can be frozen, but keep in mind the texture may be affected once reheated due to the water content in cauliflower. For best results, cool the gratin completely (to prevent the formation of ice crystals) and store it in a freezer-safe airtight container with a piece of plastic wrap directly on the surface. Label, date, and freeze for up to 3 months.
Thawing: Thaw frozen gratin overnight or up to 24 hours in the refrigerator.
Reheating: Reheat leftovers, uncovered, in a preheated 350 F oven for 15-20 minutes. If reheating frozen but thawed cauliflower gratin, it could take up to 30 minutes. If reheating from frozen, bake at 350 F for 45 minutes – 1 hour, tented with aluminum foil, then remove the aluminum foil during the last 15 minutes of baking.

Variations

Cauliflower gratin is a gorgeous recipe that can be elevated or adapted based on what you are craving. Below are a few variations of this basic recipe that you can also try:

Roasted Cauliflower Au Gratin: If you enjoy the smoky roasted flavors, instead of blanching your cauliflower, you can roast them in the oven. To do so, drizzle the florets with a tablespoon of olive oil and season with salt and pepper. Bake for 15-20 minutes or just until softened. Transfer it to your baking dish and drizzle the creamy cheese sauce over the cauliflower. Then bake your roasted cauliflower gratin following the recipe as written.
Broccoli Cauliflower Au Gratin: For more of a healthy and veggie-packed version, you can swap out half the cauliflower for an equal amount of broccoli instead. You can blanch them at the same time, so it is just a quick and easy swap.
Potato and Cauliflower Gratin: If you want to incorporate potatoes into this dish, it is totally possible and easy to do so. Simply swap out one pound of cauliflower for one pound of peeled and cubed Yukon gold potatoes. I recommend cutting the peeled potatoes into bite-sized chunks and boiling them in water until al dente. Be sure to drain them well before adding them to the cheese sauce with the cauliflower florets.

What to Serve It With?

Decadent yet easy cauliflower au gratin is a beautiful side dish for holidays and special occasions. I love to make it a part of my Thanksgiving dinner menu, and it makes a fun addition to Friendsgiving menu ideas. But it is delicious enough to enjoy with any main dish when you are craving a cheesy, delectable vegetable side dish. Serve it with:

Poultry / Meat: This cauliflower cheese gratin makes the perfect side dish to serve alongside a hearty protein like Turkey Tenderloin, Turkey Meatloaf, Goat Cheese Stuffed Chicken, or Seared Beef Tenderloin.
Bread: Make it extra indulgent alongside Brioche Rolls, Air Fryer Garlic Bread, or Foccacia.
Side Salad: If you’d prefer to turn this scalloped cauliflower au gratin dish into a vegetarian meal, its rich flavors and textures would pair beautifully with our Butternut Squash Salad, Shaved Brussel Sprout Salad, or Acorn Squash Salad.

Expert Tips

As you can see, the recipe for this creamy side dish is pretty straightforward. However, we learned a few lessons during our recipe testing that I think are important to share to help you end up with the best cauliflower au gratin of your life (I know it is quite a bold statement, but I mean it.):

Cauliflower florets: As noted above, the total weight of the cauliflower is in reference to the cauliflower florets, not the whole head of cauliflower. I’ve found the stalks weigh about 1 pound each per head, so pick up a 2-pound and 3-pound cauliflower head to get 3 pounds of florets in total.
Blanching the cauliflower: Make sure to cook the cauliflower in a large pot of boiling salted water and keep a close eye on the texture. We are not cooking the cauliflower all the way through, just enough to parboil it into tender cauliflower florets as it will continue to cook in the oven.
Use a large enough skillet to mix everything together: I used a 12-inch skillet (affiliate link), which was large enough to make the cheese sauce, and tossed all the cauliflower so that each floret was coated with the sauce.
Patience is key with the bechamel sauce: When you are making the roux (aka bechamel sauce), patience is the key. Do not rush, and be sure to cook the flour with the butter for at least 1 minute so that you cook out the raw flavor of the flour. For ease, make the roux with a wooden spoon, then switch to a whisk when you begin adding the milk. And whatever you do, do not leave it unattended.
Look for nape: A simple way to check if the sauce has the right thickness is to dip a wooden spoon in it. When you remove the spoon, the sauce should cling to its back rather than being runny. This is referred to as “nape” in French.
Cold milk vs warmed milk: Slightly warmed or room temperature milk mixes better, but we tested the recipe with cold milk, and it worked just as well.
Don’t fret about consistency: Upon first making the cheese sauce, it may seem a little loose, but keep in mind that some of the moisture will evaporate in the oven, and it will thicken as it bakes.
Browning: If the cauliflower is tender, but the top hasn’t browned enough, place it under the broiler for 1 minute or until browned to your liking. Make sure to check it often to avoid burning.

FAQs

What is cauliflower au gratin?

Cauliflower au gratin is a twist on the French potatoes au gratin that features delicious cauliflower coated in a cheesy bechamel sauce, then topped with breadcrumbs and baked until golden brown and bubbly.

Why is my cauliflower gratin watery?

A watery cauliflower au gratin can be due to overcooked cauliflower, too thin bechamel sauce covering the dish while baking, or too low of an oven temperature. To remedy this, place it back in the oven, uncovered, to evaporate some of the moisture.

Can you make cauliflower au gratin ahead of time?

Yes, easy cauliflower gratin is a wonderful make-ahead recipe and can be made 1 day in advance. Bring it to room temperature before baking.

Can cauliflower au gratin be frozen?

Yes, you can freeze cauliflower au gratin. Keep in mind, however, that freezing the gratin may affect the texture upon reheating. Simply bring it to room temperature, and transfer it to a freezer-friendly container. Cover well (to avoid freezer burn) and freeze for up to 3 months. Thaw overnight in the refrigerator.

Other Cauliflower Side Dishes You Might Like:

It is no secret that this cauliflower bake makes a delicious side dish to serve along with any of your favorite main dishes. Here are a few other cauliflower recipes that you might also like to try:

If you try this Cauliflower Gratin recipe, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Cauliflower Au Gratin Recipe

This Cauliflower Au Gratin is a delightful cheesy bake that elevates cauliflower to a golden and crispy treat. Whether you make it a part of your Thanksgiving menu or serve it as a side dish to accompany your favorite steak and chicken recipes, it is guaranteed to impress.

Course Side Dish

Cuisine American

Diet Vegetarian

Prep Time 20

Cook Time 30

Total Time 50

Servings Servings

Calories 353kcal

Author Aysegul Sanford

Ingredients

2 heads cauliflower cut into bite-sized florets (total of 3 pounds of florets) *
Kosher Salt
3 tablespoons unsalted butter
3 cloves garlic finely minced or pressed
3 tablespoons all-purpose flour
2 ¼ cups whole milk
1 ½ teaspoons Kosher salt
¾ teaspoon ground black pepper
Pinch of nutmeg
1 ¾ cups Gruyere cheese shredded, divided – 6 ounces – Swiss or Cheddar cheese would also work
¾ cup grated Parmesan cheese divided
½ cup panko breadcrumbs
2 tablespoons fresh parsley chopped

Instructions

Preheat the oven to 400 degrees F.
Place the cauliflower florets in the stock pot and a few teaspoons of salt and cover with water.
Cover the pot and bring it to a boil over high heat, then reduce to medium heat and cook for 4-5 minutes until the cauliflower is softened but still firm when pierced with a fork or knife.
Drain and shake to remove any excess water. Set aside.
Meanwhile, melt the butter in a large skillet* over medium heat. Add the garlic and saute for 30 seconds to soften.
Add the flour. Whisk constantly until the flour is cooked (but not browned) for 1 minute.
While whisking constantly, pour in the milk and increase the heat to medium-high. Bring it to a boil and cook for 2-3 minutes or until thickened but still smooth.
Remove from the heat and add the Kosher salt, ground pepper, nutmeg, 1 cup of Gruyere cheese, and 1/4 cup of Parmesan cheese. Whisk to combine until the cheese melts and the mixture is smooth.
Add the cauliflower florets and toss to combine.
Place the mixture into the baking dish and smooth it out evenly.
Sprinkle the top of the mixture with the remaining Gruyere cheese, Parmesan cheese and panko bread crumbs.
Bake for 25-30 minutes until the cheese is bubbling and the top is browned. The cauliflower should be tender when pierced with a fork or knife.
Cool for 5 minutes, garnish with parsley if desired and serve.

Notes

Yields: This recipe makes a 9 by 13 casserole full of cauliflower gratin, which is ideal for serving as a side dish for 6 (generous portions.) The nutritional values below are per serving.
Cauliflower florets: The total weight of the cauliflower (3 pounds) is in reference to the cauliflower florets, not the whole head of cauliflower. During our recipe testing, we found the stalks weigh about 1 pound each per head, so pick up a 2-pound and 3-pound cauliflower head to get 3 pounds of florets in total.
Use a large enough skillet to mix everything together: I used a 12-inch skillet (affiliate link), which was large enough to make the cheese sauce, and tossed all the cauliflower so that each floret was coated with the sauce.
Make Ahead: You can make this dish a day in advance. Simply follow the recipe until you place the cheese and cauliflower mixture into the casserole dish (until step 11.) Bring to room temperature and cover well. Keep it in the fridge until you are ready to bake. When ready, follow the recipe as written and bake.
Storage: You can store the leftovers of this cauliflower casserole (after they come to room temperature) in an airtight container for up to 3 days in the fridge.

Nutrition

The post Cauliflower au Gratin appeared first on Foolproof Living.

Chicken Butternut Squash Soup

Aysegul Sanford — Tue, 10 Oct 2023 20:34:19 +0000

Zoup! Good, Really Good^®provided me with the product for the purpose of this post, as well as compensation for my time. As always, all opinions expressed in this post are my own.

On a cold day, nothing satisfies me more than a yummy soup full of great flavors. While I adore the more standard Vegan Butternut Squash Soup or globally inspired Butternut Squash Thai Soup (Zoup! also makes a creamy, heat-and-eat butternut squash soup), there is something so special about a healthy chicken soup with butternut squash.

Creamy or chunky, made entirely from scratch using the most delicious Zoup! Good, Really Good^® Chicken Bone Broth, I have got you covered with plenty of ways to make this creamy chicken and butternut squash soup your own.

Ingredients

Butternut squash soup with chicken requires nothing more than a few simple ingredients. We will need:

Olive oil: You can also use avocado oil or clarified butter (aka ghee) in this recipe.
Vegetables: Go for an aromatic background of yellow onions, red bell pepper, and garlic cloves.
Spices + seasonings: Ground cumin adds depth and complexity to this butternut chicken soup. You could also try ground coriander or turmeric to celebrate that orange color and make it even more nutritious.
Chicken: Go for boneless, skinless chicken thighs for a richer flavor, but leaner chicken breasts can also be used.
Butternut squash: Pick up a butternut squash that is heavy for its size and prep when you get home. If working with butternut squash is new to you, check out my post on the Best Way to Cut Butternut Squash before you get started.
Chicken broth: While you can make your own Homemade Chicken Stock when I am short on time, I reach for Zoup! Good, Really Good^®Chicken Bone Broth. I love purchasing Zoup! as it has the same complex, homemade taste with a balanced flavor. While it is widely available in retailers across the country, you can also purchase it online at ZoupBroth.com, Amazon, and Walmart.com. Plus, Zoup! has a number of different broths to choose from, but in this instance, I would stick to the Chicken Bone Broth, Original Chicken Broth, or Low Sodium Chicken Broth.
Lemon juice: A squeeze of freshly squeezed lemon juice is a last-minute addition to brighten up the flavors.
Fresh herbs: Fresh parsley gives the slowly simmered soup a nice pop at the end. Reserve some on the side for garnish, too. For even more depth of flavor, consider adding fresh thyme or sage while the soup simmers on the stove.
Optional toppings: Pumpkin seeds add a wonderful crunch, but they are optional.

Variations and Substitutions

If you find yourself short on time or are looking to make this squash soup recipe on a busy weeknight, here are some short-cut suggestions to save you some time in the kitchen:

Rotisserie chicken: It is no secret that rotisserie chicken or cooked leftover chicken is a great shortcut when you are short on time, and this chicken soup with squash is no different. If you use either one of these options, simply shred them and add them to the soup at the same time as you are adding the butternut squash. You will need about 4-5 cups of shredded or cubed chicken.
Roasted butternut squash: Use leftover Roasted Butternut Squash to add extra depth and caramelized flavor, thanks to all those natural sugars.
Winter squash: Can’t find butternut squash? Use any winter squash that is available, like roasted acorn squash, roasted delicata squash, or pumpkin. Alternatively, you can swap out half the squash for some diced carrots and sweet potatoes for a slightly different flavor texture or flavor that is just as delicious.
Lime juice and cilantro: Give it a unique twist by swapping out the lemon juice and parsley for lime juice and fresh cilantro.
Add grains: Make it a complete meal with the addition of leftover cooked quinoa, brown rice, or pasta. Toss it right into the soup near the end of cooking.
Coconut milk: If you want an even more luxurious creamy texture, consider finishing it with a touch of coconut milk or heavy whipping cream.
Extra toppings: Add even more contrast to flavor and texture by topping it off with croutons, a swirl of yogurt or sour cream, fresh herbs like chives, basil or tarragon, or a sprinkle of red pepper flakes.

How to Make Butternut Squash Chicken Soup?

I like to think of this as a high-protein butternut squash soup, thanks to the addition of chicken. It is also a great soup to make on a cold night in chilly weather. Not to mention, it is easy to make. Here’s how I like to make it in a few easy steps on the stovetop:

Saute aromatics: Heat olive oil in a large Dutch oven or large soup pot over medium to medium-high heat. Add onion, bell pepper, and cumin. Cook, stirring occasionally, until vegetables are softened, 5-6 minutes. Add the garlic and cook, stirring constantly, for 1 minute.
Simmer soup: Add the chicken, butternut squash, chicken stock, salt and pepper. Give it a good stir. Cover and bring to a boil. Then, reduce to low heat, put the lid back on, and let it simmer for 15-20 minutes or until the chicken is fully cooked. Feel free to stir it once or twice during the cooking process.
Shred chicken: With a large slotted spoon or tongs, remove the chicken and allow to cool slightly. Shred it with two forks or cut it into cubes.
Blend half of the soup: Ladle 4-5 cups of the soup into a large heatproof bowl. Blend until smooth with an immersion blender.

Finish: Carefully transfer the pureed soup back into the pot (be careful, it will still be hot!) along with the shredded chicken. Bring the soup to one last boil. Finish with lemon juice and parsley.
Garnish and serve: Ladle into bowls, top with pumpkin seeds and more parsley. Serve with lemon wedges on the side.

How to Store, Freeze, and Reheat Leftovers?

This Chicken squash soup stores beautifully in both the fridge and freezer. Just like so many soup recipes, the flavors get better the longer they have time to marry together. To store and reheat, simply:

Store: Cool completely and transfer to a large airtight container. Store in the fridge for up to 5 days.
Freeze: Cool completely and ladle soup into freezer-safe airtight containers, leaving some room at the top to allow for expansion. Freeze for up to 3 months.
Reheat: If frozen, thaw the soup overnight in the refrigerator. When ready to reheat, place a pot over medium heat, add the soup, and bring to a gentle simmer. Or, reheat individual servings in a microwave-safe bowl, covered, in 30-second intervals in the microwave. Stir each time in between and continue until warmed through.

What to Serve with this Butternut Squash Soup?

Butternut squash and chicken soup is a meal all its own, but I love to serve it with crusty bread or winter greens on the side to round it out as a complete meal. You could try:

Bread: A simple French baguette would work perfectly, but you could also go for a crusty, dippable bread like No Knead Bread, Rustic Olive Bread, No Knead Brioche, or even my Fresh Garlic Bread in the Air Fryer.
Salad: Any one of our Autumn Salad Recipes will do. But feel free to enhance the butternut squash even further with Butternut Squash Quinoa Salad or keep it easy with Fall Harvest Salad or Simple Apple Salad Recipe.

Expert Tips

Save on time: The majority of the prep work comes from peeling and cubing the butternut squash, so if you are short on time, you can prep the vegetables the day before or buy pre-cut vegetables from the grocery store.
Blending is personal: I really want you to make this soup your own, so you can blend half the soup as I do in the recipe card, skip the blending altogether, or blend the entire soup for a creamy, thick consistency. Just make sure to remove the chicken prior to blending.
If you do not own an immersion blender, blend until smooth in a high-powered blender or food processor, or use a potato masher to puree it. However, keep in mind that when blending hot liquids, always make sure to fill no more than halfway, remove the measuring cap, and partially cover with a kitchen towel so the steam will be able to escape.

More about Zoup!

Zoup! was created by the founders of Zoup! Eatery, which served soup face-to-face to consumers for over two decades. In other words, they really know their soup! In addition to their expertise and knowledge, I always pick up a jar of Zoup! Broth (packaged in recyclable glass jars, by the way) whenever I get a chance because:

The Zoup! Good, Really Good^®Broth lineup includes original and low-sodium chicken broths, veggie broth, seafood broth, and chicken and beef bone broths.
The broth is kettle-cooked in small batches using the freshest and finest ingredients.
It is low in calories, paleo-friendly, and completely free of artificial ingredients, preservatives, gluten, GMO’s, fat, trans fat, and saturated fat.
Zoup! has also introduced Culinary Concentrates™, gourmet broth bases available in Chicken Bone Broth and Beef Bone Broth, plus Savory No Chicken Vegan Broth, offering a space-saving solution for home cooks.
And for when you crave soup but want something you can just heat and eat, Zoup! makes shelf-stable soups in nine flavor-forward recipes, including Chicken Potpie, Garden Vegetable, and Butternut Squash with Brown Butter and Sage.

If you are interested in learning more, visit ZoupBroth.com and follow @ZoupGoodReallyGood on Facebook, Instagram, and TikTok and @ZoupGoodReallyGoodBroth on Pinterest.

As a reader of Foolproof Living, Zoup! is offering 20% off your first order of Zoup! Products on Amazon. Use the code, 20FOOLPROOF at checkout (under the payment section.) The code is valid until November 6, 2023.

FAQs

What herbs go with butternut squash soup?

Hearty herbs such as rosemary, thyme, sage, and bay leaf add depth and herbal complexity, while fresh herbs like parsley, cilantro, basil, tarragon, and chives give it the finish of fresh flavor.

Can you use chicken broth in butternut squash soup?

Yes, both chicken broth and chicken stock can be used to make butternut squash soup. The delicate meaty flavor is a nice addition to an otherwise vegetarian soup.

Is butternut squash soup good when sick?

According to Healthline, butternut squash has many health benefits. It contains high amounts of powerful vitamins, minerals, and antioxidants, most notably vitamin A and vitamin C, making it an ideal choice to keep a sore throat at bay. So, yes, butternut squash soup is a good way to soothe yourself when you are feeling under the weather.

Do you need to peel butternut squash for soup?

We do recommend peeling butternut squash when making soup, as doing so will result in a creamy and smooth texture.

What protein goes with butternut squash soup?

Butternut squash pairs well with a variety of animal and plant-based protein resources. Chicken, beef, quinoa, and tofu are just a few to name.

Other Comforting Soup Recipes for Fall and Winter:

If you try this Chicken Butternut Squash Soup, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Chicken Butternut Squash Soup Recipe

Butternut Squash chicken soup combines the heartiness of chicken thighs with the warmth of homemade soup. Great for a chilly evening, this one-pot meal is both nourishing and flavorful.

Course Soup

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 284kcal

Author Aysegul Sanford

Ingredients

1 tablespoon olive oil
1 medium onion chopped (~2 cups)
1 medium red bell pepper chopped (~1 cup)
1 teaspoon ground cumin
4 cloves garlic minced or pressed
1 pound boneless skinless chicken thighs or chicken breasts
6 cups butternut squash* peeled and cut into cubes (2 pounds)
5 cups Zoup! Good Really Good® Chicken Bone Broth
1 teaspoon Kosher salt more to taste
½ teaspoon black pepper
4 tablespoons lemon juice
2 tablespoons fresh parsley chopped, plus more for garnish
2 tablespoons pumpkin seeds optional, for garnish

Instructions

Heat olive oil in a large, heavy bottom pot over medium-high heat. Add in onion, pepper, and cumin. Cook, stirring occasionally, until vegetables are softened, 5-6 minutes.
Stir in the garlic and cook, stirring constantly, for 1 more minute.
Add in the chicken, cubed butternut squash, chicken stock, salt and pepper. Give it a stir.
Put the lid on and bring it to a boil. As soon as it comes to a boil, turn down the heat to low, put the lid back on, and let it simmer for 20-25 minutes or until the chicken is fully cooked. Feel free to stir it once or twice during the cooking process.
Using a slotted spoon, remove the chicken from the soup and shred it (or cut it into cubes). Set the now-shredded chicken aside.
Ladle 4-5 cups of the soup mixture into a large heatproof bowl. Using an immersion blender, blend until smooth.
Transfer the pureed soup back into the pot along with the shredded chicken. Taste for seasoning and add more if necessary.
Bring the soup to one last boil.
Stir in the lemon juice and parsley. Ladle into bowls, garnish with the additional parsley and pumpkin seeds (if desired), and serve with lemon wedges on the side.

Notes

Yields: This soup makes 6-7 cups of soup, which is ideal for 6 servings. The nutritional values below are per serving.
Storage: To store leftovers, cool completely and transfer to a large airtight container. Store in the fridge for up to 5 days.
Squash: While we used butternut squash in this recipe, you can pretty much use any squash you have on hand, including pumpkin, acorn squash, kabocha squash, and even delicata squash.

Nutrition

The post Chicken Butternut Squash Soup appeared first on Foolproof Living.

Tuna Melt Sandwich

Aysegul Sanford — Fri, 06 Oct 2023 22:22:20 +0000

I like to think that tuna melt sandwiches mean the tuna will be the star of the show. However, I find that the bread and cheese transform it into something spectacular. Because of this, I have done my research on what makes an unforgettable tuna melt. In other words, I have got you covered with plenty of variations for the bread, cheese, and cooking style. So don’t be shy and have some fun with this tuna melt recipe!

If you love the convenience of canned tuna recipes, be sure to try Chickpea Tuna Pita Sandwich or Chickpea Salad with Tuna.

Ingredients – What’s in a Tuna Melt?

I find the best tuna melt recipe starts with quality ingredients. The recipe starts with making a classic tuna salad, which is used to layer with cheese in between two pieces of bread before baking it in the oven or cooking it on the stovetop. Here is what you will need to make the tuna salad, along with the bread, cheese, and toppings:

Tuna Salad Ingredients

Tuna: Look for 5-ounce cans of high-quality wild-caught Albacore tuna packed in water. If you are concerned about mercury, go for skipjack tuna (sometimes labeled light tuna), which has lower mercury levels than larger albacore or yellowfin tuna.
Celery stalk
Pickles: Go for your favorite pickles, such as Kosher, dill pickles, or bread and butter pickles. Or swap out the pickles for pickle relish instead.
Hard-Boiled Egg: I follow this recipe on how to make hard-boiled eggs, which works every time.
Parsley: Fresh herbs, like parsley, give it a refreshing bite. Experiment with other herbs, like tarragon or dill, or give it a final sprinkle of fresh chives.
Mayonnaise: Mayonnaise brings the tuna salad together. Feel free to use vegan mayo or swap out half the mayo for plain Greek yogurt for a nice protein boost or sour cream for some tang.
Lemon juice: Freshly squeezed lemon juice will provide the best flavor.
Kosher Salt
Black Pepper

Tuna Sandwich Ingredients

Buns / Bread Slices: I used Brioche Buns for their buttery richness, but plain, sesame seed, or poppy seed hamburger buns will also do. If you want to go more on the traditional hot tuna melt, you can use ½-inch slices of white bread. However, sourdough bread, whole grain bread, ciabatta, or even English muffins would also work.
Cheese: Sharp cheddar cheese makes a classic tuna fish melt, which is why most people say that it’s the best cheese for a tuna melt. However, you can also use provolone, mozzarella, Swiss cheese, or Havarti in this sandwich recipe. If you want to take things up a notch, feel free to experiment with different types of cheese, like pepper jack, Monterey jack, Gruyere, fontina, or smoked gouda. You can use slices of cheese from the deli counter or grate a whole block of cheese when you get home.
Cucumber: Fresh cucumber slices offer a nice crunch and color.
Avocado: Peel, seed, and slice a fresh avocado just before serving to add some healthy fats and extra richness.
Tomato Slices: Use ripe tomatoes for the best flavor, such as Roma, tomatoes on the vine, or heirloom tomatoes. Once sliced, lay them out on paper towels to absorb excess moisture so your tuna and tomato sandwich doesn’t get too soggy.
Salad Greens: Salad greens, baby arugula, or chopped romaine lettuce offer a nice crunch and contrast to the creamy tuna salad.
Cornichons: Optional, but I love the extra gourmet touch of cornichons as garnish if you so choose.

Optional Add-Ins:

Onion: Finely dice half of a red onion or some green onion to add to the tuna salad for an extra savory bite.
Dijon Mustard: Add 1 tablespoon of Dijon mustard to the tuna salad mixture.
Spicy Peppers: Give the tuna salad a little kick with a pinch of cayenne pepper or a seeded and diced jalapeno or Fresno chile.
Butter / Olive Oil: When I do not have buns on hand and decide to go for sliced sandwich bread, I love to slather one side of the bread with butter or drizzle with extra virgin olive oil for extra richness (keep reading to learn more!).

How to Make a Tuna Melt Sandwich in the Oven?

This recipe for tuna melt sandwich starts with homemade tuna salad. Once you have that prepped and ready, the rest is so easy. Follow these step-by-step directions to make the tuna fish sandwich in the oven:

Make the tuna salad: In a medium bowl, mix together the tuna, celery, pickles, hard-boiled egg, parsley, mayonnaise, lemon juice, salt and pepper. Taste and adjust the seasoning to your liking.
Prep the sandwiches: Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper. Place all 4 buns open-face on the baking tray. Top each bottom bun with 1 slice of cheese, followed by ½ cup of the tuna filling. Place another slice of cheese on the top bun.

Bake: Bake in the oven for 8-10 minutes or until the cheese melts. Remove from the oven and allow to cool slightly.
Assemble: Layer each bottom bun (the one with the tuna mixture) with sliced cucumber, avocado, tomato, and a handful of salad greens. Top with the top bun. Garnish with a cornichon (if desired) and enjoy!

How to Make Tuna Melt on the Stove?

Alternatively, you can make this tuna salad melt in a large skillet on the stove. It is really not much different than making a grilled cheese sandwich. I find this works best if you are using white sandwich bread or English muffins. If you decide to go for the stovetop method, here’s how I like to do it:

Butter Bread: Butter one side of 8 slices of bread or the outside of 4 English muffins.
Assemble: Flip the bread or English muffins over, and place 1 slice of cheese on each unbuttered side. Add ½ cup of the tuna mixture to 4 slices of bread or the 4 bottom halves of the English muffins. Top with avocado and tomato, followed by the top slice of bread or English muffin (buttered side out).
Toast: Heat a large skillet over medium to medium-low heat. Place 2 tuna melts in the skillet and cook until the bread is golden brown on the first side, about 4-5 minutes. Flip and continue to cook until the cheese is melted, about 3-4 minutes more. Remove from the skillet and continue with the remaining 2 tuna melt sandwiches.
Cool and serve: Let them cool for a few minutes and serve.

How to Make Ahead and Store?

The most time-consuming part of this recipe is making the tuna salad. So if you want to get ahead, I recommend prepping the tuna salad in advance. With that out of the way, the tuna melts come together in less than 15 minutes. Here are my best make-ahead and storage tips:

Make Ahead: Prepare the tuna salad and store it in an airtight container in the fridge for up to 2 days. The tuna and veggies will leach out a bit of water the longer it sits in the fridge, so give it a good stir just before using.
Storage: The recipe makes 4 sandwiches, so if you are only serving 1-2 people, I recommend storing leftover tuna salad and toppings in separate airtight containers in the fridge. Assemble and bake the sandwiches just before serving.

With that being said, if you end up with leftovers of this melted tuna sandwich, you can store them in an airtight container after they come to room temperature. Keep them in the fridge for up to 2 days. Reheat in a low heat (300 degrees F.) oven until heated through.

How to Serve

Think of this as a tuna cheese sandwich with all the fix-ins. Because of this, I like to serve it a bit more casually, either as a light lunch or simple dinner, with any of the following:

Soup: Make it more of a comforting meal with tomato soup – what a classic tuna melt combination.
Bean Salads: Add some more plant-based protein with Five Bean Salad or Texas Bean Salad.
Potato Salads: Make it more of a heartier meal by serving alongside Red Potato Salad or Potato Salad with Capers.
Coleslaw: Add some crunch with Greek Yogurt Coleslaw or No Mayo Coleslaw.
Seasonal Salads: Give it a refreshing touch with Avocado and Mango Salad, Mexican Corn Salad, Yogurt Cucumber Salad, or a green salad, like Spring Mix Salad.
Deli-Style: Keep it simple with some crunchy pickle spears and potato chips, just like your corner deli!

Expert Tips

While the recipe for this easy tuna melt sandwich recipe is pretty straightforward, there are a few things that I learned during my recipe testing. So, here are a few tips to help you get the best results when making this recipe:

Drain the tuna well: Make sure to drain the cans of water-packed tuna before mixing to prevent too much water in the tuna salad, which could make it soggy.
Preheat the oven or skillet: Whether you are using the oven or a skillet, make sure it is properly preheated before you start cooking.
Medium to low heat is key: Keep it low and slow. Bake at the recommended 350 degrees F or cook over medium to medium-low heat on the stove to melt the cheese without burning the bread.
Give it a gentle press: If using the stovetop method, feel free to gently press down on the sandwich with a spatula to give the bread a nice sear. Be careful not to push so hard that all the filling spills out the sides.
Serve open-faced sandwiches: If you want to cut down on the carbs or prefer to eat an open-face tuna melt with a fork and knife, assemble open-faced tuna melts by simply omitting the top slice of bread.

FAQs

What is a tuna melt?

A tuna melt is a hot sandwich that combines tuna salad with melty cheese between two slices of griddled bread. Additional toppings, such as avocado, tomato, and lettuce, can be included.

What goes good with tuna melts?

Tuna melts are a classic sandwich that pair well with tomato soup, coleslaw, pickle spears, potato chips, garden salad, potato salad, and pasta salad.

What cheese is best with tuna?

Cheddar cheese is classic in a toasted tuna sandwich, but have fun and experiment with different cheeses such as provolone, mozzarella, pepper jack, Havarti, Gruyere, fontina or smoked gouda.

Other Seafood Recipes You Might Like

If you try this Tuna Melt Sandwich recipe, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Tuna Melt Sandwich Recipe

Tuna Melt Sandwich layered with cheddar cheese, homemade tuna salad and baked in the oven for all the ooey-gooey goodness. Later, topped off with sliced avocado, tomatoes and salad greens to turn it in a out-of-this world delicious sandwich. Ready in 30 minutes and great for any meal of the day.

Course Sandwich

Cuisine American

Diet Kosher

Prep Time 15

Cook Time 10

Total Time 30

Servings servings

Calories 447kcal

Author Aysegul Sanford

Ingredients

For The Tuna Mixture:

2 cans tuna 5 oz. each (I prefer wild-caught Albacore tuna packed in water) – drained
4 stalks celery chopped
2-3 small pickles chopped
1 hard boiled egg peeled and chopped
2 tablespoons fresh parsley chopped
½ cup mayonnaise
1 tablespoon lemon juice
½ teaspoon kosher salt
¼ teaspoon black pepper

For the Sandwich:

4 hamburger buns* sliced in half as you see in the photos (or your favorite toast)
8 slices cheddar cheese or provolone, mozzarella or Havarti would also work
1 cucumber sliced thinly
1 avocado ripe sliced
1 large tomato sliced
½ cup salad greens or arugula
4 cornichon as garnish – optional

Instructions

To make the tuna mixture: Mix together drained tuna, celery, pickles, egg, parsley, mayonnaise, lemon juice, salt and pepper in a bowl. Taste for seasoning and add in if necessary.
To make the sandwiches: Preheat the oven to 350 degrees.
Place 1 slice of cheese on the bottom half of a bun and top it off with ½ cup of the tuna mixture. Place another slice of cheese on the top bun. Place both of them (facing up) on the sheet pan. Repeat the same process with the rest of the buns.
Bake in the oven for 8-10 minutes or until cheese melts. Take it out of the oven and let it cool for a minute.
To Assemble: Layer each bottom bun (the one with the tuna mixture) with sliced cucumber, avocado, tomato, and a green salad leaf. Put the top bun.
If preferred, garnish with a cornichon (as seen in the photos) and serve.

Notes

Yields: This recipe makes 4 sandwiches, which is good for 4 servings. The nutrition information below is per serving.
Bread: We opted for brioche buns, but regular sliced whole wheat or white sandwich bread can also be used.
Cheese: Sharp yellow cheddar is ideal, but white cheddar, provolone, or Havarti can also be used.
Make Ahead: You can make the tuna salad a day in advance. When ready to serve, simply assemble the tuna melts as written in the recipe.
Storage: You can store the leftovers in an airtight container in the fridge for up to one additional day.
To cook it on the stovetop:
1. Butter Bread: Butter one side of 8 slices of bread.
2. Assemble: Flip the bread and place 1 slice of cheese on each unbuttered side. Add ½ cup of the tuna mixture to 4 slices of bread. Top with avocado and tomato, followed by the top slice of bread (buttered side out).
3. Toast: Heat a large skillet over medium to medium-low heat. Place 2 tuna melts in the skillet and cook until the bread is golden brown on the first side, about 4-5 minutes. Flip and continue to cook until the cheese is melted, about 3-4 minutes more. Remove from the skillet and continue with the remaining 2 sandwiches.
4. Cool and serve: Let them cool for a few minutes and serve.

Nutrition

The post Tuna Melt Sandwich appeared first on Foolproof Living.

Blackened Cod

Aysegul Sanford — Tue, 03 Oct 2023 17:57:13 +0000

Cajun cod is a must when it comes to tasty, stress-free, and well-seasoned fish recipes. However, if you’re craving other simple seafood meals, there are tons of other easy fish dinners to try on this website! My zesty Baked Sockeye Salmon uses only a handful of pantry-ready ingredients to fill your table with brilliant color and buttery taste. Or, try out my Baked Breaded Fish for a crispy, garlicky meal guaranteed to satisfy the whole family.

Ingredients

This blackened cod recipe only needs a few simple, all-natural ingredients to get its mouthwateringly smoky, bold taste—no trip to the grocery store is necessary!

Cod: The best codfish recipe begins with quality white fish fillets. This recipe will work with a range of cod varieties, including Alaskan cod, Pacific cod, and black cod (also known as sablefish)—all of which have a deliciously mild, sweet taste. Furthermore, I also tested this recipe using both fresh and frozen cod. Though I recommend preparing this recipe with fresh fish for maximum flavor, you may use frozen fillets. Just be sure to thaw them in the fridge overnight.
Olive oil: I used olive oil in this recipe to ensure my cod developed a rich, seared exterior without burning. However, any oil with a high smoke point—such as avocado oil, canola oil, and clarified butter—will also work.
Unsalted butter: Salted butter would also work, but if use salted butter, be sure to adjust the seasoning.
Lemon: Lemon makes a perfect pair with this healthy cod dinner. Serve a few wedges as garnish alongside your blackened cod, and your tastebuds will light up with zesty flavors.
Fresh parsley: Though optional, fresh and colorful parsley makes the ultimate garnish for these cod fish fillets.

Seasoning for Cod Fish

In my opinion, the best seasoning for cod fish is an authentic Cajun blackened seasoning. While you can buy this blend from the store, you can also put your spice cabinet to good use by following my simple blackened seasoning recipe.

To make a homemade blackening blend, you’ll need the following ingredients:

Paprika: Paprika is a surefire way to give your codfish deliciously peppery, sweet flavors. However, you may also use smoked paprika to lend your recipe extra deep, smoky undertones.
Onion powder
Garlic powder
Dried oregano
Dried thyme
Ground black pepper
Kosher salt: Feel free to adjust how much salt you add to your cod spices based on your preference (or if you’re following a low-sodium diet!).

To give your blend a kick of spice and a more robust Cajun profile, I recommend adding ¼ teaspoon cayenne pepper to your cod fish seasoning.

Alternatively, you may add a teaspoon of brown sugar to your seasoning blend for a sweeter, more caramelized taste.

How to Make Blackened Cod?

It takes less than half an hour to prepare this healthy cod recipe. With just a handful of ingredients and minimal cooking time, you can make a recipe for blackened cod that will impress even the biggest seafood fans.

Prepare the cod seasoning: In a small bowl or mason jar, mix the paprika, onion powder, garlic powder, oregano, thyme, pepper, and Kosher salt. Break up any clumps of seasoning that form, and set the mixture aside.
Dry the cod: Use a paper towel to pat dry the cod filets on all sides.
Brush fish with olive oil: Brush all the sides of the cod with olive oil.
Season the cod fillets: Evenly sprinkle the blackened seasoning on all the cod’s sides. Gently press the seasoning onto the fish’s flesh to keep it from falling off during the cooking process.

Add the fish to the skillet: Set the stove to medium-high heat and melt the butter in a large skillet. Once the butter melts and the skillet is hot, gently add the seasoned cod. If the skillet isn’t large enough to accommodate all of your filets, sear the fish in two batches, using one tablespoon of butter for every two pieces of cod.
Flip the cod: Cook the cod for 2-3 minutes without moving the fillets. Then, use a thin spatula to flip the fish and cook for another two minutes. When finished cooking, the cod should flake easily. If they don’t, continue sealing the blackened fish in 30-second intervals until a meat thermometer registers an internal temperature of 145 degrees F.
Serve: Garnish the seared blackened cod with chopped parsley and serve it with lemon wedges on the side.

Other Ways to Cook Blackened Cod

Don’t want to cook your blackened cod fillets in a skillet? Below, you’ll find three other simple ways to cook cod, giving you tender, flavorful seafood every time.

In the oven: To make baked blackened cod, begin by preheating the oven to 400 degrees F. and lining a baking sheet with parchment paper—no butter needed. Then, lay your seasoned fillets on top of the baking tray and bake without flipping them for 10 minutes or until they reach an internal temperature of 145 degrees F. Alternatively, you can increase air circulation and add extra citrusy flavor by baking your cod fish on top of two slices of lemon.
On the grill: To grill your blackened cod filets, first preheat your gas grill to medium heat. Once hot, clean the grates and oil them generously with a wad of oil-soaked paper towels. Finally, add your seasoned fish to the grill and cook the fillets for 2-3 minutes on each side—until their internal temperature reaches 145 degrees F. (For more in-depth tips on grilling seafood, my recipe for Grilled Mahi Mahi has everything you need to prepare exquisitely seasoned, smoky fish.)
In the air fryer: To make blackened cod in the air fryer, first preheat your air fryer to 400 degrees F. Then, cook your fish for 8-10 minutes or until they reach an internal temperature of 145 degrees F. I also recommend checking your cod halfway through the air frying process, as this total time may vary depending on the thickness of your filets. For example, if your filets are thinner, too much time in the air fryer may dry out the meat, resulting in rubbery, tough flesh.

How to Store and Reheat?

Once you make this easy cod fish recipe, you won’t want a single bite to go to waste. With these expert storage tips, you can enjoy your leftovers as a tasty dinner, a light lunch, or even a protein-packed snack.

Storage: Though this healthy cod fish recipe tastes best on the day you prepare it, you may store it in the refrigerator for up to two days. Just be sure to let the fillets reach room temperature before transferring them to an airtight container.
To reheat: When reheating your blackened cod, first preheat the oven to 350 degrees F. Then, place the fish on a sheet of precut parchment paper or aluminum foil, sprinkle it with a few drops of water, and loosely wrap it. Place the blackened cod in the oven for ten minutes or until heated through.

Serving Suggestions

If you’re at a loss for what to make with cod fish, these expert serving tips will give you a five-star meal without any extra hassle. This light seafood dish will be your new go-to with these gourmet pairings.

Cod and rice: My favorite way to serve this rich cod recipe is with a side of tender brown jasmine rice and savory caramelized Roasted Sweet Potatoes and Brussels Sprouts. Not only is this pair expertly balanced, but it also gives every plate an immaculate presentation.
Make it into tacos: Cod fish tacos are a tasty way to transform simple fish recipes into a fun weeknight meal. This bold Cajun fish recipe tastes out of this world when served with corn tortillas and topped with tasty, fan-favorite sides. Guacamole, pickled onions, and cherry tomato salsa (or your favorite pico de gallo!) are just a few of my go-to’s. However, you can even top your spread with cilantro and a squeeze of zesty lime juice for even brighter flavors.
Fruit salsa: No one can resist the sweet-and-spicy blend of blackened cod topped with mango salsa. My Pineapple Mango Salsa offers fruity, tropical overtones, while Mango Habañero Salsa has a delicious kick of spice perfect for spice lovers. Or, if you want to add a few juicy tomatoes to your sauce, my Peach Salsa strikes a delightful balance between tangy and fresh flavors.
With a big salad on the side: Looking for a lighter way to enjoy your blackened cod? Any of my hearty salads make a great option to round out your menu with garden-fresh tastes. Creamy and crisp, my No-Mayo Coleslaw and Mexican Corn Salad are excellent choices for those who love a salad with a little tang. Or, if you’re looking for a recipe filled with classic superfoods and full-bodied flavors, my Kale Avocado Salad and Brussels Sprout Kale Salad will disappear in minutes.
Starches: A great way to enjoy a filling, delicious meal is to whip up a hearty starch to pair with your blackened cod. My Rosemary Mashed Potatoes are the ultimate crowd-pleaser, with a creamy, decadent taste the whole family will love. Or, for something lighter, you can also balance your table with zesty, earthy undertones with delectable sides like my Lemon Quinoa and Wild Rice Pilaf.
Vegetable Side Dishes: You don’t need hours of prep time to enjoy a rich, savory dish loaded with nutrition. My Buttery Garlic Breen Beans and Sautéed Asparagus take less than 15 minutes to make, and will pack each bite with bold garlic, tender greens, and expert seasoning.

Expert Tips

When you use this easy recipe for cod fish, there’s no reason to stress. These pro tips will ensure your fillets are as tender, moist, and flavorful as possible—whether you cook your cod in a cast iron skillet or use frozen fillets.

Frozen cod: If you choose to use frozen cod fillets for this dish, it’s vital that you fully thaw them before beginning the recipe. Frozen fish won’t cook evenly, resulting in a burnt exterior and uncooked insides. Though your codfish doesn’t need to reach full room temperature before cooking, it shouldn’t have any remaining frozen areas before you begin preparation.
Coat fish with seasoning on all sides: The key to making this heartily flavored recipe is to season the cod fish thoroughly during prep. Be sure to coat every side of your fillets with the Cajun seasoning blend—not just the top and bottom—and gently press the spices into the meat before cooking. This way, each bite will have a taste of this recipe’s signature blackened crust.
Cooking time: Because there’s a direct correlation between fillet thickness and cook time, try to select equally sized cod fillets to ensure even cooking. Also, remember that—though this recipe has basic guidelines for cooking time—thicker fillets will need more time in the pan, while thinner filets will need less. To ensure you properly cook your fish, use a meat thermometer to check its internal temperature. You can remove your fillets from the heat when they reach 145 degrees F.
Pat dry the fish: It’s essential that you use paper towels to thoroughly pat dry your cod fillets before seasoning them. Removing this excess moisture will help the blackened seasoning stick to the meat and give your fish a good sear when added to the pan.
Don’t overcrowd the pan: If you find that not all four fillets fit in the pan, it’s best to cook them in batches to keep the pan hot and ensure even searing. I recommend using one tablespoon of butter for every two fillets.
Well-seasoned pan: If you want to make pan-seared cod in a cast iron skillet, ensure the pan is well-seasoned, well-oiled, and super hot before adding your fish. This high heat will keep your cod from sticking to the pan, helping it naturally release from the skillet’s surface before flipping it with a thin spatula. However, a non-stick skillet will also work if you don’t have a cast-iron skillet on hand. You may also transform this dish into a low-calorie and low-fat cod recipe by substituting the butter for a little olive oil.
Avoid moving the fish: The best way to cook cod fish is by letting it sear undisturbed in the pan. Keeping the fish from moving will help develop a good crust and keep the delicate meat from breaking.
Check for doneness: An easy way to tell if your cod fish is ready is by performing the flake test. In other words, if the fish’s flesh flakes easily, it’s probably ready to remove from the heat. However, a foolproof method of ensuring doneness is by using a digital thermometer (affiliate link.) Your fish is ready to eat when its internal temperature reaches 145 degrees Fahrenheit.
Safety: Because of its spicy and aromatic ingredients, blackened seasoning often produces smoke when exposed to high heat. To avoid respiratory irritation, ensure your kitchen is well-ventilated before cooking, or consider cooking this recipe outdoors if you have a suitable burner.

FAQs

Want to know more about this delectable cod dinner? This simple guide will answer all your remaining questions, from what to season cod fish with to must-know kitchen terms.

What is the difference between grilled and blackened cod?

Though these terms often go hand-in-hand, their meanings are a little different. Grilling refers to a specific cooking process, while blackening refers to a particular spice mixture and coating method. Blackening seasoning is a smoky, savory Cajun blend that flavors various foods, including fish, chicken, and veggies.

Is cod good for blackening?

Absolutely! Cod’s naturally sweet, mild flavor expertly balances the smoky, spicy taste of blackened seasoning, resulting in a rich and bold seafood meal.

Other Seafood Recipes You Might Also Like

If you love this recipe for a perfectly seasoned cod dinner, you won’t believe how many other tasty seafood dishes there are to try. These other fresh fish recipes will satisfy your cravings for flavorful coastal eats.

If you try this seasoned cod recipe, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Blackened Cod Recipe

This 20-minute Blackened Cod recipe is the perfect blend of smokey seasoning with flaky cod pan-seared to perfection. Made with simple ingredients, this easy and healthy dish is a great dinner for a busy weeknight.

Course Seafood

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 5

Total Time 15

Servings servings

Calories 324kcal

Author Aysegul Sanford

Equipment

Ingredients

For Homemade Blackened Seasoning:

3 teaspoons smoked paprika
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons dried oregano
2 teaspoons dried thyme
2 teaspoons ground black pepper
1 teaspoon Kosher salt

For The Cod:

4 cod fillets fresh or frozen & thawed 4 ounces each
2 tablespoons olive oil
2 tablespoons unsalted butter
1 lemon cut into wedges
2 tablespoons chopped fresh parsley optional

Instructions

Start by making the blackened seasoning. In a mason jar or bowl, mix together the smoked paprika, onion powder, garlic powder, oregano, thyme, pepper, and Kosher salt, breaking up any possible “clumps.” Set aside.
Pat dry the cod filets on all sides with a paper towel.
Brush the cod filets on all sides with the olive oil.
Sprinkle the blackening season evenly on all sides of the cod filets. Gently press the seasoning on the cod filets to ensure the coating adheres.
Melt the butter in a well-seasoned cast iron or non-stick skillet on medium-high heat. Once the skillet is hot, gently add the cod filets. If your skillet is not big enough, it is best to cook them in two batches. If that is the case, we recommend using one tablespoon of butter per two pieces of cod.
Cook for 2-3 minutes without moving the filets. Using a spatula, flip the filets and cook for an additional 2 minutes. They should flake easily. If not, continue to cook in 30-second intervals until done or the internal temperature of the thickest part of the fish reaches 145 degrees F. when inserted with a meat thermometer.
If preferred, garnish with chopped parsley and serve with a wedge of lemon on the side.

Notes

Yields: This recipe makes 4 cod fillets, which is ideal for 4 servings. The nutritional values below are per serving.
Drying & seasoning the fish fillets: Do not skip the pat drying of the cod fillets, as it is an important step to reduce moisture and assist with the coating of the blackening season. Also, it is best to sprinkle the blackening season on all sides evenly and press down so the seasoning will stick.
Skillet: If you are using a cast iron skillet, make sure that it is well seasoned. Otherwise, the fish might stick to the pan. Using a cast iron skillet will help the fish cook fast and produce a nice “crust.” If you do not have one, you can use a non-stick skillet as well.
Fresh or Frozen Cod: We tested this recipe using both fresh and frozen cod. Both worked beautifully. However, it is imperative that you thaw the fish fully before cooking.
Time of Cooking: Cooking times will vary based on the thickness of the filets. It is best to start with shorter times until you see the flakiness or the internal temperature to avoid overcooking.
Make it dairy-free: If you do not want to use butter, you can substitute with additional olive oil.
Storage: Though this dish tastes best on the day you prepare it, you may store it in the refrigerator for up to two days. Just be sure to let the fillets reach room temperature before transferring them to an airtight container.
To reheat: When reheating it, first preheat the oven to 350 degrees F. Then, place the fish on a sheet of precut parchment paper or aluminum foil, sprinkle it with a few drops of water, and loosely wrap it. Place the blackened cod in the oven for ten minutes or until heated through.

Nutrition

The post Blackened Cod appeared first on Foolproof Living.

Roasted Brussels Sprouts and Sweet Potatoes

Aysegul Sanford — Wed, 20 Sep 2023 19:47:47 +0000

Here at Foolproof Living, we love to roast colorful root veggies in the oven. Not only is this method quick and easy, but it’s the tastiest way to get your daily dose of nutrients. If you’re looking for more easy recipes for beautifully caramelized, tender roasted veggies, you have to make my Roasted Acorn Squash, this Maple Roasted Carrot dish, and my Baked Butternut Squash Cubes.

Ingredients

We’re keeping the ingredient list short and simple for this roasted brussel sprout and sweet potato recipe. The veggies crisp up perfectly with just a little olive oil, and we’re adding a few additional seasonings to enhance the flavor of this dish. Here’s what you’ll need:

Fresh Brussels sprouts: Rinse them under cold water and slice them in half. If you have larger sprouts, cut them into quarters.
Sweet potatoes: You’ll need 1 or 2 large sweet potatoes or 3-4 medium sweet potatoes. Be sure to peel them and cut them into 1-inch cubes.
Fresh garlic cloves: Peel garlic and mince finely. Don’t have fresh garlic on hand? Use a teaspoon of garlic powder instead.
Extra-virgin olive oil
Seasonings: You’ll need paprika (sweet or smoked), ground cumin, kosher or sea salt, and black pepper.
Fresh Herbs (optional): We used fresh parsley as a garnish, but when making this dish during the holiday season, we use other fresh herbs like fresh sage, fresh thyme, or fresh rosemary.

Substitutions

Root vegetables are ideal for roasting because the high heat allows the veggie’s natural sugars to caramelize and release a sweet flavor. Feel free to swap the sweet potatoes for your favorite root vegetable or even switch up the flavor profiles of this dish. Here are some ideas:

Pioneer Woman’s Brussel sprouts and sweet potatoes: The Pioneer Woman has a delicious variation of this Brussel sprouts and sweet potato recipe that uses butternut squash and onion. If you’d like to try out her version, swap the sweet potatoes for cubed butternut squash and add some diced onion (she uses yellow onion, but red onion would also work.) If you don’t know how to cube butternut squash, check out my easy How to Cut Butternut Squash guide. If you’re not a fan of butternut squash, try substituting chopped carrots. You can even make roasted yams and Brussels sprouts for another substitution.
Maple roasted Brussels sprouts and sweet potatoes: Sweet and savory is such a classic combo! Balance the savory spices in this recipe by adding a sweetener like sweet maple syrup, which will also help to bring out those beautiful caramelized flavors. I recommend drizzling your oven-roasted sweet potatoes and Brussels sprouts with maple syrup (about one tablespoon), just as I did in this Maple Roasted Carrots recipe. For another sweet option, try drizzling your roasted veggies with a dash of balsamic vinegar or balsamic glaze (affiliate link.)

How to Roast Sweet Potatoes and Brussel Sprouts?

In just 30 minutes, you can serve up this impressive, colorful vegetable dish that pairs with an endless number of main dishes. Plus, with only one bowl and a sheet pan, it makes for a super easy cleanup. Here’s how to make brussel sprouts and sweet potatoes in oven:

Prep your equipment: Preheat your oven to 400 degrees F (204 degrees C). Line a large sheet pan with parchment paper or aluminum foil and set aside.

Combine the veggies and seasonings: Add the veggies, olive oil, garlic, cumin, paprika, salt, and pepper to a large or medium bowl. Toss Brussels sprouts and sweet potatoes with all the oil and seasonings until evenly coated.
Transfer to the baking sheet: Transfer the seasoned veggies to the prepared baking sheet and spread them into a single layer.
Roast vegetables: Place in the center rack of the oven for 20-25 min, making sure to flip halfway through.
Serve: Transfer the roasted sweet potato and brussel sprouts to a serving bowl or plate. Sprinkle with fresh parsley or other fresh herbs, if desired.

Variations with Optional Add-Ins

While roasted brussels sprouts and sweet potatoes are delicious as-is, they make an excellent base for salads, grain bowls, and more. Get creative by drizzling with dressings, adding lots of toppings, or adjusting the flavor profile to suit a special occasion. Here are a few suggestions:

Add quinoa: Turn this easy side dish into a roasted vegetable salad with cooked quinoa. For nutritious, simple, and filling lunch or dinner options, add your roasted brussels sprouts and sweet potato to this yummy Quinoa Sweet Potato Bowl or to my other delicious Quinoa Salad recipes. If you’d like to try these recipes but you are unfamiliar with cooking quinoa, I have you covered. Check out my easy guide for Cooking Quinoa on the Stove.
Mix with salad greens or massaged kale: Amp up the nutrients of this dish by tossing it with your favorite salad greens or kale. For a restaurant-worthy creation, finish off your sweet potato brussel sprout salad with a drizzle of Lemon and Balsamic Dressing and top it with lots of Crispy Bacon.
Nuts and dried fruits: While you can enjoy roasted sweet potatoes and Brussels sprouts year-round, they’re especially fitting for the autumn season because of their warm, cozy flavors. If I’m making this dish for Thanksgiving, I love adding festive toppings like chopped pecans (or walnuts) and dried cranberries. Feel free to use your favorite nuts and dried fruit, such as dried figs or sliced almonds. Or, add a fun pop of color by tossing this sweet potato brussel sprout recipe with some fresh pomegranate seeds.

How to Make Ahead, Store, & Reheat?

While sheet pan Brussel sprouts and sweet potatoes are quick and easy to throw together for a last-minute side dish, they’re also make-ahead-friendly for meal prep and storage-friendly for those yummy leftovers. Here are some make-ahead, storage, and reheating tips:

Make-ahead: You can make this sweet potato and brussel sprout recipe a day in advance so it’s ready to go when you are. Simply chop up the veggies, mix them together with the seasonings, garlic, and extra virgin olive oil, and store them in a plastic bag, large bowl, or airtight container in the fridge. Follow the above instructions to cook them when you’re ready to serve.
Store: Bring the baked brussel sprouts and sweet potatoes to room temperature before placing them in an airtight container. They’ll stay fresh in the fridge for up to 4 days.
Reheat: You can reheat your leftovers for a few seconds in the microwave or in a 300-degree F oven for about 10 minutes or until warmed through.

What to Serve It With?

Baked sweet potato and Brussels sprouts are a classic side that pairs with virtually any main dish. While it is one of my go-to dishes for holiday dinners, you can also enjoy this recipe as a snack, appetizer, or simple lunch! Here are a few of my serving recommendations:

Serve it with turkey: As part of the autumn harvest, roasted brussel sprouts with sweet potatoes are a must for your Thanksgiving menu or holiday table. Serve them as part of your Thanksgiving meal along with Turkey Breast Tenderloin, Roasted Turkey Legs, Maple Cranberry Sauce, Sweet Potato Souffle Recipe, and all your favorite Thanksgiving recipes. Or, for year-round enjoyment, serve this side dish with a roast chicken, such as my Air Fryer Cornish Hen.
Pair it with beef: For a restaurant-quality meal, serve your roasted sweet potato brussel sprouts with a succulent, tender beef dish. My favorites are Reverse Sear Tenderloin Roast and Barefoot Contessa’s Pot Roast.

Expert Tips

When it comes to roasting Brussel sprouts and sweet potatoes, the goal is to make them tender, caramelized, and crisp rather than mushy and lifeless. Thankfully, this is easy to achieve with just a few tricks up your sleeve! Here’s what you need to know:

Aim for equal-sized veggies: Cutting your veggies into fairly equally-sized pieces will help them cook evenly in the oven. I recommend chopping medium-sized sweet potatoes into 1-inch cubes and cutting the sprouts in half lengthwise. You may need to cut particularly large Brussels sprouts into quarters.
Leave the outer leaves: While you can remove any loose sprout leaves before roasting, I prefer to leave them since they crisp up really well in the oven and add a nice crunch to the dish.
Flip halfway through the roasting process: When roasting sweet potatoes and Brussels sprouts, flip them halfway through to ensure even cooking. They can turn from perfectly crisp and caramelized to mushy pretty quickly, so make sure to keep an eye on them after about 20 minutes (every oven is different). You’ll know they’re done when they’re fork-tender.

FAQs

Can I roast brussel sprouts and sweet potatoes together?

Yes, you can. Roast sweet potatoes and brussel sprouts in the oven for a total time of about 20-25 minutes to achieve a fork-tender texture with crisp, caramelized edges. Plus, sweet potato brussels sprouts are a savory and sweet combination that makes for the perfect side dish.

What temp to roast brussel sprouts and sweet potatoes?

You can cook sheet pan sweet potatoes and brussel sprouts in a 400-degree F oven for 20-25 minutes or until fork-tender.

Can I roast brussels sprouts and sweet potatoes in the air fryer instead?

For a quick and easy cooking option, you can make air fryer brussel sprouts and sweet potatoes instead of roasting them in the oven. I recommend roasting them in the air fryer basket at 400 degrees F for 17-20 minutes or until you achieve tender potatoes and crispy brussel sprouts.

What pairs well with brussel sprouts?

Root veggies, such as sweet potatoes, carrots, and butternut squash, pair beautifully with sprouts. Roasted root vegetables and brussel sprouts require around the same cook time, resulting in a tender texture with crisp, golden brown, and caramelized edges. It’s the perfect combination of savory and sweet.

Should I soak brussel sprouts before roasting?

There’s no need to soak your sprouts before roasting them. However, I recommend giving them a good rinse under cold running water to remove any dirt, debris, or pesticides. You can lightly dry them with a paper towel before cooking to ensure they crisp up nicely.

Other Roasted Vegetable Recipes You Might Like:

Whether you need a delicious side dish to serve with your holiday dinner or you are just looking for a healthy veggie meal for a Tuesday night dinner, we have a good collection of vegetable side dishes for you to choose from. Below are a few hand-picked recipes that we make regularly:

If you try this Roasted Sweet Potato Brussel Sprouts Recipe, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Roasted Brussels Sprouts and Sweet Potatoes Recipe

These Oven-Roasted Brussel Sprouts and Sweet Potatoes are an easy side dish that’s vegan, gluten-free, and dairy-free. Tender, perfectly caramelized, and seasoned with cumin and paprika, these veggies are just as tasty as they are nutritious. Serve this recipe as a snack or appetizer, alongside your favorite weeknight meal, or even as an accompaniment to your holiday table.

Course Side Dish

Cuisine American

Diet Gluten Free, Vegan

Prep Time 10

Cook Time 25

Total Time 35

Servings servings (as a side dish)

Calories 271kcal

Author Aysegul Sanford

Ingredients

1 pound Brussels sprouts trimmed and halved lengthwise
1 pound sweet potatoes peeled and cut into 1-inch cubes
2 cloves fresh garlic minced or 1 teaspoon garlic powder
¼ cup olive oil
1 teaspoon ground cumin
½ teaspoon paprika sweet or smoked
1 teaspoon kosher salt
½ teaspoon black pepper
1 tablespoon fresh parsley optional or other fresh herbs like fresh sage, thyme or rosemary

Instructions

Preheat oven to 400 degrees F (or 204 degrees C). Line a large baking sheet with parchment paper (or aluminum foil) and set aside.
Into a large bowl, place halved Brussels sprouts, cubed sweet potatoes, minced garlic, olive oil, ground cumin, paprika, salt, and pepper.
Give it a good toss to ensure that the vegetables are coated with all the seasonings and oil.
Transfer onto the prepared baking sheet and make sure that they are spread on a single layer.
Roast vegetables in the oven for 20 to 25 minutes, flipping halfway through the cooking process.
Transfer the now-roasted sweet potatoes and Brussels sprouts to a serving platter. Serve it with a sprinkle of fresh parsley.

Notes

Yields: This recipe yields about 4 to 5 cups of roasted vegetables, which is ideal for serving 4 people as a side dish. The nutritional values listed below are per serving.
Aim for equal-sized veggies: Cutting your veggies into fairly equally-sized pieces will help them cook evenly in the oven. I recommend chopping sweet potatoes into 1-inch cubes and cutting the sprouts in half lengthwise. You may need to cut particularly large Brussels sprouts into quarters.
Make-ahead: You can make this recipe a day in advance so it’s ready to go when you are. Simply chop up the veggies, mix them together with the seasonings, garlic, and extra virgin olive oil, and store them in a plastic bag, large bowl, or airtight container in the fridge. Follow the above instructions to cook them when you’re ready to serve.
Store: Bring the roasted vegetables to room temperature before placing them in an airtight container. Keep them in the fridge for up to 4 days.
Turn it into a salad: An earlier version of this recipe was tossed with ½ cup of cooked quinoa, 1 cup of arugula, a handful of pumpkin seeds, and pomegranate arils. It was drizzled with a homemade salad dressing. Below are the ingredients you will need to make the dressing:
- ¼ cup orange juice freshly squeezed
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper

Nutrition

The post Roasted Brussels Sprouts and Sweet Potatoes appeared first on Foolproof Living.

Labor Day Food Ideas

Aysegul Sanford — Mon, 28 Aug 2023 22:56:09 +0000

Labor Day Cookout Ideas (BBQ Recipes)

The sky’s the limit when it comes to delicious Labor Day cookout ideas. This mouthwatering collection will fill your grill with incomparably savory, juicy Labor Day mals, from succulent chicken kebabs to juicy avocado burgers. You can bring your tastiest Labor Day BBQ ideas to life with just a few minutes on the grates.

Chicken Shish Kabobs

Why settle for traditional Labor Day grilling ideas when you can make an authentic Middle Eastern recipe as tasty as this? This savory, snackable main uses zesty, grilled chicken to take your classic cookout food to the next level.

Grilled Cornish Game Hens

If you’re hunting for perfectly portioned Labor Day meals, this tender, grilled game hen will simplify your plating in no time. Your guests will love every bite of this juicy, heartily seasoned chicken dish.

Greek Yogurt Chicken

This tangy, rich chicken recipe is my go-to for Labor Day BBQ recipes. This simple grill recipe will satisfy everyone at your party with citrusy lemon, creamy Greek yogurt, and garden-fresh herbs.

Shrimp Skewers on Grill

Seasoned with my zesty and fresh Easy Shrimp Marinade, this flavorful shrimp recipe is great if you are in need of Labor Day menu ideas for a crowd. Everyone will love the smoky undertones of this simple seafood dish.

Bacon Avocado Burger

Few recipes hit the mark for holiday grilling recipes like this succulent burger dish. Crispy bacon, juicy beef, and creamy avocado make this savory main course a staple for any Labor Day BBQ menu.

Shrimp and Vegetable Kabobs

Bell peppers, baby bella mushrooms, and succulent shrimp transform this seafood skewer into one of my ultimate cookout recipes. Easily servable and delectably light, this colorful meal takes the hassle out of meal prep.

BBQ Sockeye Salmon

Loaded with omega-3 fatty acids, protein, and B12, this fresh seafood recipe perfectly adds is not only quick and easy to make but also a feast for the eyes. This buttery and rich dish pairs with countless other Labor Day cookout side dishes with only six minutes on the grill.

Chicken Burger

Who says traditional cookout food can’t be healthy? This moist and rich grilled chicken patty uses a fresh mix of bright herbs and creamy mayo to ensure you never have to put up with bland burgers again. Plus, it even comes with its own sauce!

Grilled Turkey Tenderloin

This year, go beyond hot dogs with a tender, rich main with all the sweet, spicy, and savory flavors you love from your grill. Prepared with my Turkey Tips Marinade, this recipe will delight your tastebuds with its exquisitely caramelized exterior.

Grilled Flank Steak Tacos

Mexican food lovers will adore this five-star take on classic steak tacos. My mouthwatering marinade uses deliciously bold, simple ingredients to make every bite explode with rich flavors—especially when served with fresh cherry tomato pico de gallo and guacamole!

Grilled Mahi Mahi

This light grilled fish recipe comes with a luscious Mahi Mahi Marinade that perfectly pairs with my sweet and spicy Pineapple Mango Salsa. If you prefer a recipe that cooks in minutes, try this one. It won't disappoint.

Labor Day Dinner Ideas (No Grill Needed)

No grill, no problem! We have got you covered with Labor Day dinners that are not only filling and flavorful but also easily adaptable to your cooking method of choice. From oven-baked meals to air fryer favorites and stove-top dishes, you are sure to impress with the ultimate Labor Day menu with these easy mains.

Chicken Kabobs in Oven

Moist, flavorful, and oh-so-tasty, this simple skewer recipe balances tender chicken with peppery red onions and light bell peppers for an unmatched Labor Day meal. You can even marinate your chicken beforehand to give your skewers an extra herby, bright taste.

Air Fryer Cornish Hen

These Air Fried Cornish Hens are great for a few reasons. First, they cook faster than their oven-baked or grilled versions, saving you valuable time. Second, their smaller size makes for a perfectly portioned meal that is both convenient and visually impressive. Not to mention, thanks to the air frying technology, you’ll achieve a crispy exterior and juicy interior in no time.

Ina Garten's Shrimp Salad

If you are a fan of deli salads, add this Barefoot Contessa classic to your Labor Day Party Menu. This restaurant-quality salad combines fresh roasted shrimp, zesty orange juice, and salty capers for an incomparable balance of light and savory flavors. Serve it as an appetizer with toasted bread or a main course with a simple salad on the side for a summer dinner guaranteed to impress!

Shrimp Orzo Pasta Salad

This Mediterranean pasta salad is an essential addition to all your fan-favorite recipes for Labor Day. Natural garden ingredients bring shrimp’s delicate, succulent flavors to life, paired with a tasty blend of flavorful herbs and rich lemon dressing.

Chicken Pita Wraps

Wondering what to make for a Labor Day cookout that’s easy to make and even easier to carry? This protein-packed pita wrap recipe takes only thirty minutes and uses herby, smooth Tzatziki to infuse every bite with rich Greek flavors. It is an easy-to-transport dish too! Simply prepare and store all components of the recipe individually and assemble them when you make it to your destination.

Slow Roasted Chicken Wings

Wings aren’t just for the Superbowl. These crisp and juicy chicken wings—basted in a rich, spicy hot wing sauce—are the perfect bite-sized dish when served alongside my salty and light Blue Cheese Dressing Without Sour Cream.

Beef Brisket Tacos

Rich, flavorful, and savory, this must-have taco recipe makes an excellent pairing with iconic Mexican recipes, like Corn Tortillas, Cherry Tomato Salsa, and Guacamole. An ideal recipe for a crowd, your dinner guests will love building their tacos with this melt-in-your-mouth dish.

Air Fryer Chicken Legs

An American classic, chicken legs are a staple among end-of-summer foods. Thanks to the air fryer, you can cut your cooking time in half while still getting that irresistibly crispy skin and tender meat. Plus, they are easy to make and perfectly seasoned, offering a great alternative to traditional grill recipes.

Cold Cucumber Soup

If you are in need of creative and unique Labor Day food ideas, look no further than this cold soup recipe. This cool, refreshing dish combines smooth Greek yogurt, ripe avocado, and fresh cucumber for a puréed mix you can serve in a glass. Creamy and light, this easy dish also makes an impeccable presentation with roasted shrimp, fresh dill, and crushed red pepper.

Labor Day Picnic Food and Cookout Side Dishes

Here is a list of Labor Day picnic ideas that can also be served as side dishes for all your main dishes. We have all your favorites, from spiced deviled eggs to creamy, summer-ready dips. While any of my summer salads would also work, here are some hand-picked recipes to fill your menu, whether you’re looking for a hearty pasta salad or a light snack.

Mexican Street Corn

One of the best labor day recipes for a crowd, this simple dish transforms sweet corn (even corn on the cob!) into an authentic Mexican side everyone will love. Made with tangy sour cream, light cotija cheese, and smoky chile powder, it is the most popular party dish on the blog.

No Mayo Deviled Eggs

If you love easy, photo-ready picnic sides, this healthy deviled egg recipe will have even your pickiest friends asking for more. Made with creamy avocado, smoky paprika, and tangy Dijon mustard, it is a healthier alternative to mayo-laden deviled eggs.

Tomato White Bean Salad

This simple Turkish staple uses a sumptuous blend of ripe tomatoes, tender white beans, and zesty sumac to impress even the biggest foodies. A great way to use ripe summer tomatoes, this gorgeous salad is a fantastic dish to serve alongside everything from grilled seafood to roasted chicken.

Red Potato Salad

Briny pickle relish, robust green onion, and tender red potatoes make this recipe one of my personal favorite Labor Day cookout sides that I make every year. Perfectly cooked red potatoes drizzled with a delicious creamy dressing, this easy potato salad transports easily, making it ideal for Labor Day picnics and potlucks.

Mexican Street Corn Macaroni Salad

Take your macaroni salad to the next level with this bright and savory Mexican blend. Add a dash of crisp jalapeno and herby fresh cilantro, and your pasta salad will be the talk of the party.

Watermelon Cucumber Feta Salad

End the summer with a bang with this ultimate summer salad! Made with refreshing watermelon, cool cucumber, and tangy feta cheese and drizzled with sweet Honey Lime Dressing, this watermelon gets better as it sits. Comes together in 15 minutes, it is the perfect side salad for outdoor entertaining.

Yogurt Coleslaw

Fresh herbs and tangy Greek yogurt make this simple dish one of my favorite healthy Labor Day recipes for a party. Serve this crisp veggie mix as a side, a condiment, or even as a veggie-fresh topping for all your favorite BBQ recipes.

Cucumber Mozzarella Salad

Garden-fresh and brilliantly colored, this 10-minute side made with summer tomatoes complements any potluck spread. What better way to celebrate the unofficial end of summer than with juicy tomatoes, creamy mozzarella cheese, and crisp cucumbers?

Pesto Caprese Pasta Salad

If you’re a fan of Italian food, this summery caprese pasta salad will astound you with its zesty, herbaceous flavors. Drizzle your fresh mix with homemade Pesto Vinaigrette, and you’ll feel like you’re eating on the Mediterranean coast.

Texas Caviar Dip

Few Labor Day picnic side dishes are as versatile as this. Serve this hearty, appetizing bean dip with tortilla chips, as a side, or even straight out of the bowl. No matter how you serve it, your guests will love the fresh flavors of this iconic bean salad.

Caprese Salad with Burrata

This heirloom tomato salad is the perfect way to balance elegant eats with simple meal prep. The combination of fresh basil leaves, sweet tomatoes, and rich burrata is a match made in heaven. With only 15 minutes of prep, this summer tomato salad is a great way to add a pop of color to your holiday table.

Mango Avocado Salad

This 15-minute avocado salad made with sweet mangos, Chili Lime Dressing, and fresh cilantro is a must when planning your Labor Day picnic menu. Mixed with creamy avocados, this brilliant assortment makes a perfect pair with any potluck dish.

Avocado and Peach Salad

Smooth, sweet, and colorful? This layered salad recipe perfectly balances all the flavors you love—sweet, savory, tart, and spicy—with only 15 minutes of prep time.

Black Bean Corn Salad

This tender corn salad tops all your favorite Mexican ingredients—black beans, crisp corn, juicy cherry tomatoes, and spicy jalapeño peppers—with a garlic lime dressing that brings every bite to life.

Air Fryer Corn On The Cob

Looking for easy Labor Day recipes that won’t take hours to prepare? This 15-minute classic makes a sweet, crisp pair with dozens of meaty mains, from traditional burger recipes to light seafood classics.

Greek Yogurt Cucumber Salad

Crunchy cucumbers, grassy dill, and sweet red onion are the keys to this delicious summer salad. Toss this sunny mix with my creamy, tzatziki-inspired dressing, and you won’t believe how many compliments you’ll get on your Labor Day lunch.

Drinks For Your Labor Day Menu

No end-of-summer cookout is complete without the refreshing drinks that come with it! These fan-favorite recipes include everything from zesty lemonades to sweet pina coladas, and you can make them all with just a handful of fresh ingredients. No traditional Labor Day meal is complete without these light, cool beverages.

Rosemary Lemonade

Irresistibly fresh and lightly sweetened, this gourmet beverage uses lemonade and freshly squeezed lemon juice to achieve its summery taste. Garnish this tasty drink with a sprig of fresh rosemary, and your bar will be photo-ready in no time.

Basil Strawberry Limeade

If you’re looking for a cold drink that perfectly pairs with any traditional Labor Day menu, this light, citrusy recipe is just what you need. With just ten minutes of prep time, you’ll have a brilliant spread packed with ruby-red strawberries, garden-green basil, and juicy limes. Serve it by itself for a kid friendly beverage, or add a splash of vodka or gin to turn it into a delicious cocktail.

Virgin Pina Colada

Even kids can enjoy the luscious, sweet taste of frozen drinks with this non-alcoholic recipe. Tropical, smooth, and sweet, this tasty pineapple drink even comes with instructions on how to make it with rum for adults looking to celebrate the long weekend.

Basil Strawberry Margarita

Fresh strawberries and fresh basil are the key to making this 10-minute cocktail explode with a ripe, fruity flavor. This refreshing recipe pairs with all your favorite Labor Day weekend meals, making it an ideal cocktail for any cookout party.

Blueberry Margaritas

Everyone will want a sip of this richly colored, sweet Labor Day drink. Made with fresh Blueberry Puree, orange liqueur, and refreshing lime juice, this photo-ready cocktail will be the hit of any Labor Day get-together.

White Wine Sangria

Crisp white wine and colorful summer fruits are just what you need to complete your Labor Day menus. Customize this pitcher-ready drink with all your favorite ingredients—from peaches to oranges, nectarines, and even raspberries—and you’ll enjoy this recipe all day long.

Mango Vodka Cooler

Bubbly, sweet, and bright, this mango-infused drink is a must-have for anyone who loves a little sparkle in their glass. Be sure to garnish each glass with ripe blackberries and cooling mint for a gorgeous presentation.

Labor Day Desserts

If you want to put the cherry on top of your Labor Day Weekend menu, you’ll need a tasty treat to round off your menu. These sweet dishes will satisfy everyone’s sweet tooth, whether they’re craving juicy, ripe blueberries or rich chocolate.

Peach Blueberry Galette

You don’t need to buy a grocery store pie crust for this dessert. This scrumptious treat is made with my foolproof Homemade Galette Dough that anyone can make. Topped off with Honey Ice Cream, it is not only delicious but also a feast for the eyes. And before you ask, even though I used peaches, any of your favorite stone fruits will make a delicious substitute.

Yogurt Fruit Dip

With just three ingredients, this light and creamy dessert dip makes the ultimate pairing with any fresh Fruit Salad. It is possibly the easiest Labor Day dessert you can whip up in less than 5 minutes. One scoop of this tangy, sweet recipe, and you’ll never be at a loss for healthy crowd-friendly dessert recipes again.

Mini Lemon Blueberry Tarts

Creamy ricotta, ripe blueberries, and zesty lemon make this 30-minute recipe the best way to round off your Labor Day weekend menu ideas. Served in bite-sized phyllo cups, this dish is as pretty to look at as it is delicious to eat.

Almond Flour Chocolate Brownies

Seven ingredients and one bowl are all you need to make this healthy take on brownies. Fudgy and rich, you can even take this chocolatey dessert to the next level by adding tart, dried strawberries, and chocolate chips.

Honey Chocolate Ice Cream

Chocolate lovers won’t be able to resist the cool, creamy taste of this frozen dish. Refined sugar-free and a cinch to make, this delectable treat is especially tasty when served with warm and nutty Pecan Shortbread Cookies.

Frozen Yogurt Bark

If you’re wondering what to eat on Labor Day that’s both snack- and kid-friendly, this cool treat will perfectly round off your menu with sweet vanilla yogurt, ripe strawberries, and crunchy nuts. Plus, you only need three ingredients!

Other Recipe Round-Ups You Might Also Like:

Labor Day Food Ideas – Mexican Corn Macaroni Salad

If you are trying to figure out what to make for your Labor Day Cookout party, you have come to the right place! This Mexican Street Corn Pasta Salad is one of the many. Be sure to check out our list of over 50 grilling recipes, picnic and potluck meals, side dishes, dinners, drinks, and desserts all in one place!

Course Side Dish

Cuisine Mexican

Diet Vegetarian

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 353kcal

Author Aysegul Sanford

Ingredients

For The Corn:

1 tablespoon vegetable oil or melted butter
6 ears of corn kernels cut from cubs – Approximately 4 ½ to 5 cups
½ teaspoon kosher salt
¼ teaspoon ground black pepper

For the Pasta:

8 oz. of dry pasta I used cellentani, but fusilli and farfalle (bow tie) would also work.

For The Mexican Corn Dressing:

¼ cup mayonnaise or vegan mayo
3 tablespoons sour cream
½ teaspoon chili powder
¼ cup lime juice freshly squeezed (from 1 ½ to 2 limes)
½ teaspoon kosher salt
¼ teaspoon ground black pepper

For The Mexican Corn Salad:

2 medium-size jalapeno seeded and sliced/chopped
½ cup red onion chopped finely
¼ cup fresh cilantro chopped – more to use as garnish
½ cup cotija cheese crumbled

Instructions

For The Grilled/Roasted Mexican Street Corn Salad Recipe:

To prep the corn: Fold the husk of each corn back leaf by leaf and tie them with kitchen twine. Lightly brush corn on the cub with oil.
Heat a grill pan or an outdoor grill. Grill corn, turning occasionally until it is charred in spots. Keep an eye on it as this happens rather quickly.
Cut the corn off the cob and place the corn in a large bowl. Set aside to cool.
While the corn is cooling, cook the pasta following the instructions on the package. Once cooked, drain and transfer to a bowl. Add in the roasted corn.
To make the Mexican Corn Dressing (Chili Lime Dressing): Mix together mayonnaise, sour cream, chili powder, lime juice, salt and pepper in a small bowl.
To assemble the Roasted Corn Pasta Salad: Pour the chili lime corn dressing over the corn. Add in jalapeno, onion, and cilantro. Give it a gentle toss. Make sure that the dressing is distributed equally throughout the salad.
Transfer the pasta salad to a salad plate and top it off with cotija cheese and garnish with cilantro.

For The Skillet-Roasted Mexican Street Corn Salad Recipe:

To prep the corn: Cut the corn off the cob. I used 6 ears to get about 4 ½ to 5 cups. Alternatively, you can also use canned corn or frozen corn. If using frozen, you do not need to thaw it out.
Heat oil in a skillet over medium-high heat. Stir in the corn, and stirring frequently, sauté for 5-7 minutes until it starts to get (lightly) charred. If you are using frozen corn, you might need to cook a few minutes longer. Transfer to a bowl and set aside.
While the corn is cooling, cook the pasta following the instructions on the package. Once cooked, drain and transfer it to the bowl with the sauteed corn.
To make the Chili Lime Dressing: Mix together mayonnaise, sour cream, chili powder, lime juice, salt and pepper in a small bowl.
To assemble the Mexican Corn Pasta Salad: Pour the chili-lime dressing over the corn. Add in jalapeno, onion, and cilantro. Give it a gentle toss. Make sure that the dressing is distributed equally throughout the salad.
Transfer the pasta salad to a salad plate and top it off with cotija cheese and garnish with cilantro.

Video

Notes

This pasta salad can be served warm or cold.
Make Ahead: This pasta salad can be made a day in advance. Store it in the fridge after it comes to room temperature in an airtight container.
Storage: Leftovers can be kept in the fridge for up to 3 days in an airtight container.

Nutrition

The post Labor Day Food Ideas appeared first on Foolproof Living.

Curried Brown Rice

Aysegul Sanford — Mon, 14 Aug 2023 21:47:35 +0000

Curry brown rice is a super simple, versatile, and delicious side dish you can serve with any main dish. I love to make this on a Monday evening to enjoy with dinner, and then pack up the rest to have a hearty side for the week. If you are interested in cooking brown rice dishes, also check out our Brown Jasmine Rice Recipe.

Ingredients

The ingredients for this curried rice with raisins are so simple and full of ingredients you probably already have hanging about in your pantry. We will need:

Extra virgin olive oil
Onion: You can use both yellow and white onion in this recipe. Be sure to chop it finely.
Bell pepper: Use more savory green bell pepper or sweeter yellow or red bell pepper.
Curry powder: My favorite store-bought curry powder is Simply Organic Curry Powder (affiliate link), which is what I use for many Indian rice recipes.
Fresh garlic cloves
Brown Basmati rice: Brown basmati rice is a long grain aromatic rice easy to find in the rice or global section of major grocery stores. My favorite brand is Pride of India (affiliate link.) If brown basmati rice is unavailable, brown jasmine rice is a great substitute.
Vegetable stock: Use Homemade Vegetable Stock, low sodium store-bought vegetable broth, or opt for Chicken Stock if not concerned about keeping it vegetarian.
Kosher salt
Raisins: Raisins provide a nice pop of sweetness, but the trick is to soak them beforehand (more on this below). If you can get your hands on sultanas or dried currants, either one would be a great substitute.
Sunflower seeds: Be sure to purchase unsalted sunflower seeds.
Citrus juice: This recipe can use fresh lemon juice or lime juice interchangeably.
Fresh herbs: Go for fresh parsley, fresh cilantro, or a mix of both to suit your taste.

Optional Add-Ins / Variations

Jalapenos: One small seeded and diced jalapeno can be added along with the bell pepper to add a nice spicy bite.
Homemade curry powder: If you don’t have curry powder on hand, make your own by mixing together 2 Tablespoons each ground coriander and ground cumin, 1.5 Tbsp ground turmeric, 2 teaspoons ginger, 1 tsp ground cinnamon, and ½ teaspoon each ground black pepper, ground cardamom, ground nutmeg, and cayenne pepper. Use 1 teaspoon for this recipe and store the rest in your spice cabinet.
Extra spices: Up the curry flavor with the addition of 1 teaspoon of cumin seeds.
Coconut milk: If you want to turn this dish into a coconut curried brown rice, replace 1 ¾ cups of the vegetable stock with one (13.5 ounces) can of coconut milk, and use 1 ¼ cups of vegetable stock to total 3 cups of liquid.
Craisins: Swap out the raisins for dried cranberries instead.
Nuts: Toasted slivered almonds or cashews are a great substitute for sunflower seeds.
Green peas: Add 1/2 cup frozen green peas while the rice is resting for some color and extra protein.

How to Make Curried Brown Rice?

If you have ever wondered how to spice up brown rice, this easy curry rice recipe will get you there. Here’s how to make it in a few easy steps:

Rinse rice: Place brown basmati rice in a colander and thoroughly rinse under cold water.
Saute aromatics and curry powder: Heat the olive oil over medium-high heat in a medium saucepan for about 1 minute. Add onion, pepper, and curry powder and saute, stirring frequently, for 4-5 minutes or until vegetables have softened. Add garlic and saute for 1 minute.
Toast rice: Pour in the rinsed basmati rice and fry rice gently, stirring constantly, for 7-8 minutes.
Add the stock: Pour in the vegetable stock, cover, and bring to a boil. Once the rice has come to a boil, reduce the heat to low.

Cook rice: Simmer for 45-55 minutes or until all the liquid has been absorbed. Turn off the heat and allow it to rest, with the lid on, for 10-15 minutes.
Soak raisins: While the rice is cooking, place the raisins in a heat-proof small bowl and cover with hot boiling water. The raisins will plump up as the rice is cooking.
Add mix-ins: After the rice has rested, fluff it with a fork. Drain the raisins and fold them in, along with the sunflower seeds.
Finish and serve: Drizzle with lemon or lime juice. Taste for seasoning and add more if desired. Finish with fresh parsley or cilantro and serve.

How to Make Ahead, Store, and Reheat Leftovers?

Brown rice with curry powder is a wonderful make-ahead side dish and one that I make regularly in my kitchen. To meal prep and store for later, simply:

Make Ahead: Prep on a Sunday or Monday evening to enjoy dinner throughout the week. Simply place it in meal prep containers with your choice of cooked meat and/or vegetables in individual portions.
Store: Place leftover rice in an airtight container in the refrigerator for up to 3 days. We do not recommend freezing.
Reheat: Place the rice on a microwave-safe plate, add a splash of water or broth, place a damp paper towel on top, and reheat in the microwave in 30-second increments until warmed through.

Serving Suggestions

Brown rice curry is a delicious and hearty side dish that can be paired and enjoyed with a number of different meals. You could try serving it with:

Side of yogurt or raita: Enjoy with a cooling bowl of yogurt or Indian raita for a creamy, tangy counterpoint to the richness of the rice.
Curry dishes: Enjoy it with an array of curry dishes, such as Cauliflower Curry or Butternut Squash Curry Soup.
Meat dishes: Make it a complete meal by serving it alongside filling protein like Baked Chicken Kabob, Yogurt Marinated Chicken, or Baked Bone-In Chicken Breasts.

Expert Tips

Rinse rice: Rinse the rice in a fine mesh strainer under cold running water for about 1-2 minutes or until the water runs clear. This removes excess starch and ensures the rice does not become too sticky.
No need to soak: While it is customary to soak brown basmati rice for 30 minutes prior to cooking, we found the rice texture to be just as tender and pleasing without soaking beforehand.
Fry in oil: Toasting or ‘frying’ the rice in olive oil and curry spices helps to prevent the rice grains from clumping or sticking. It also evenly distributes the flavors onto the rice grains, making each bite as delicious as the next.
Use the right ratio of liquid to rice: We found the best ratio of liquid to brown basmati rice to be 2:1. If there appears to be excess liquid in the pot, add 5-minute increments to the cooking time until all the stock is absorbed. Remove from the heat when done.
Increase curry spices: You can adjust the curry to your desired taste. Adding more may also change the color of the rice.
Do not stir: As soon as you add the vegetable stock to the pot, refrain from stirring, as this can cause the rice grains to break, resulting in a stickier product.
Allow the rice to rest: The key to fluffy rice is to allow the rice to rest once it is done cooking. Leave the lid on and steam the rice for 10-15 minutes to allow the moisture to distribute evenly.
Taste for seasoning: Be sure to give it a taste and add more salt if needed.

FAQs

Can you add butter to brown rice?

Yes, butter can replace olive oil in just about all brown rice recipes. Heat and melt butter in the pan just as you would the olive oil.

What can I add to brown rice for taste?

A few aromatics, like onions, peppers, and garlic, along with warming spices, in this case, curry powder, add flavor, spice, and plenty of taste to brown rice.

Should I soak my brown rice before cooking?

Although it is usually recommended to soak brown rice before cooking, we simply rinsed the rice in a fine mesh strainer under cool running water for 1-2 minutes, and the rice came out perfectly.

Other Whole Grain Recipes You Might Also Like:

If you try this Curried Brown Rice recipe, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Curried Brown Rice Recipe

This Curried Brown Rice is an easy-to-make side dish that can be served along with any of your favorite meat, poultry, or vegetarian dishes. Packed with sweet, salty, and crunchy flavors, this brown rice recipe is sure to be a crowd-pleaser.

Course Side Dish

Cuisine Indian

Diet Vegan

Prep Time 15

Cook Time 55

Resting time 10

Total Time 1 20

Servings servings

Calories 335kcal

Author Aysegul Sanford

Ingredients

2 tablespoons olive oil
1 medium onion chopped
1 medium yellow red or green bell pepper, seeded and chopped
1 teaspoon curry powder
2 cloves garlic finely minced
1 ½ cups Brown Basmati Rice thoroughly rinsed
3 cups vegetable stock or water
1 teaspoon Kosher salt plus more to taste
½ cup raisins
½ cup raw sunflower seeds unsalted
1 tablespoon lemon juice or lime juce, add more to taste
1 tablespoon fresh parsley or cilantro, chopped

Instructions

In a medium size saucepan or Dutch oven, heat the olive oil over medium-high heat.
Add onion, pepper, and curry powder and saute, stirring frequently, for 4-5 minutes or until softened.
Add the garlic and saute for one more minute.
Stir in the basmati rice and cook, stirring constantly, for 5-6 minutes.
Pour the vegetable stock in, put the lid on, and bring to a boil. As soon as it is boiled, turn the heat down to low, and let it simmer for 45-55 minutes* or until all the liquid has been absorbed. Remove from the heat and let it rest for 10-15 minutes.
Meanwhile, place the raisin in a ramekin and pour some hot boiling water over it. Let it plump up while the rice is cooking.
When ready to serve, fluff the rice with a fork. Drain the raisins and stir them in, along with the sunflower seeds.
Drizzle it with the lemon juice. Taste for seasoning and add more if necessary.
Sprinkle it with fresh parsley and serve.

Notes

Yields: This recipe makes about 4 to 5 cups of brown rice. The nutritional information below is per serving.
Rinsing the rice is important as it helps remove any additional starch. The best method is to place the rice in a mesh strainer and rinse it under cold water, stirring with your fingers or spoon.
If there appears to be excess liquid in the pot, add 5-minute increments until all the stock is absorbed. Remove from the heat when done.
Any leftovers can be refrigerated in an airtight container for up to 3 days.

Nutrition

The post Curried Brown Rice appeared first on Foolproof Living.

Grilled Turkey Tenderloin

Aysegul Sanford — Thu, 10 Aug 2023 18:29:59 +0000

This grilled turkey tenderloin recipe isn’t the only irresistible turkey dish in my cookbook. My seven-ingredient Roasted Turkey Legs are a picture-perfect recipe for holidays and weeknight meals alike, while Ground Turkey Meatloaf gives classic beef meatloaf a lean yet rich edge. With these easy meal ideas, you’ll never wonder what to do with turkey again.

Ingredients You’ll Need for Grilling Turkey Loins

You only need two simple sets of ingredients to grill the perfect turkey breast fillets: the meat and my easy turkey tenderloin marinade.

Marinade ingredients:

Olive oil
Soy sauce
Lemon juice
Dijon mustard
Coconut sugar (or brown sugar): Adding coconut sugar to your turkey loin marinade is an easy way to give your meat a luscious caramelized flavor using natural sweetness. However, you may also use brown sugar depending on what you have in your pantry.
Onion powder
Paprika: Paprika does wonders for giving this recipe its mouthwateringly complex, peppery taste, but you may also use smoked paprika for a more robust smoky flavor.
Dried herbs: I recommend adding a light mix of dried thyme and dried sage (or dried oregano if preferred) to your marinade mixture. If you’d like your turkey tips to have extra earthy undertones, you may also use fresh versions of these ingredients. Just be sure to chop them finely before adding them in the marinade.
Black pepper
Fresh Garlic cloves: While we prefer fresh garlic, you can use garlic powder (2 teaspoons) if you prefer.

Turkey tenderloins:

Turkey loins: I designed this recipe to accommodate two 9-ounce turkey tenderloins, though this cut of meat often comes in many different sizes. If your cuts are larger, you may multiply the recipe to accommodate their size.

Seasoning Options

Sauce: My favorite way to make a sauce for turkey tenderloin is to reserve three tablespoons of the marinade before marinating the meat in it. Then once turkey tenderloins are grilled, all you have to do is to brush them with the reserved marinade for an appetizingly savory and saucy finish.
Rub: If you prefer to skip the marination process, dry your turkey with paper towels, brush it with olive oil, and season it with a turkey tenderloin rub before grilling. I recommend using my Turkey Rub Recipe for an herbaceous and bold mixture that you can make in just five minutes.
Salt and pepper: While the saltiness in the recipe comes from soy sauce, you are more than welcome to finish it off with a pinch of kosher salt and black pepper before serving.

How to Grill Turkey Tenderloin

Learning to cook turkey tenderloin on a gas grill is a breeze when you use my simple cooking method. These step-by-step instructions will have even beginner chefs cooking this rich, juicy turkey recipe in no time.

Mix the marinade: In a measuring cup, whisk together the olive oil, soy sauce, lemon juice, Dijon mustard, sugar, onion powder, paprika, thyme, sage, black pepper, and garlic. Reserve three tablespoons of the mixture and set it aside.
Prep the tenderloin for marination: Place tenderloins into a large resealable plastic bag or a bowl big enough to allow them to submerge fully in the marinade.
Marinate turkey tenderloin: Pour the whisked marinade over the turkey breast fillets. Then, either seal bag or cover the bowl with plastic wrap, removing as much air as possible. Transfer the covered container to the refrigerator and marinate the meat for at least one hour or up to eight hours.
Transfer the tenderloins: Remove the marinated turkey tenderloin from the fridge 30 minutes before grilling.

Heat grill: Preheat the gas grill to 400 degrees F. (medium-high heat), and scrape the grates to remove any remaining food residue. Then, dip a wad of paper towels into olive oil and use a pair of tongs to coat the grill grates generously. Remove the tenderloins from the marinade and shake off any excess liquid.
Grill the turkey breast tenderloin: Place turkey tenderloins on the grill and cook, covered, for eight minutes. Then, flip the fillets and cook them for another 6-7 minutes, covered, until their internal temperature reaches 155 degrees F. in the thickest part of the meat. If the turkey begins to burn, move it to the cooler side of the grill, cover it, and cook until done.
Let the meat rest: Transfer the grilled turkey breast fillets from the grill to a plate and cover them with a loose tent of aluminum foil. Let them rest for 10 minutes.
Serve: After resting, slice the turkey tenderloin to your preferred thickness, brush or drizzle it with the reserved marinade, and serve.

How to Make Ahead, Store Leftovers, and Reheat?

Whether you want to grill turkey breast fillets for dinner or make it a part of protein-packed meal prep, below is everything you need to know to get the most out of this easy recipe.

Make ahead: To prep this dish ahead of time, I recommend making the marinade for the turkey breast tenderloin up to two days in advance. Then, store it in an airtight container in the fridge until ready to use.
Store: After cooking, let your grilled turkey tenderloins reach room temperature before transferring them to an airtight container. Then, store them in the refrigerator for up to three days.
Reheat: After storage, you have two easy options to reheat your grilled turkey loin. If you prefer an oven method, reheat your meat in a low-heat oven (300 degrees F.) for five minutes or until warm. For a stovetop method, you may also reheat your turkey on the stove with a teaspoon of olive oil.

What to Serve With Grilled Turkey Breast Tenderloin?

One of my go-to ways to serve this easy recipe (as pictured here) is with sweet, buttery Grilled Corn and tangy Pickled Red Onions. Below, you’ll find a few of my other favorite side dishes to transform your protein into a delicious meal.

Roasted or grilled vegetables: Exquisitely tender and nutritious, roasted veggies make an incomparable side for grilled turkey tenderloin. Roasted Portobello Mushrooms offer a savory, earthy accompaniment, while this Grilled Zucchini recipe comes with a rich balsamic vinegar glaze that will make mouths water. Or, if you prefer a sweeter side, Maple Roasted Carrots will brighten your spread with brilliant color and caramelized taste.
Salad: Though any of my Summertime Salads would make a perfect side for grilled turkey loins, my Beets Goat Cheese Salad and Avocado Quinoa Salad will give your menu a creamy-yet-crisp balance of hearty flavors. For a healthy take on a classic grilling side, my No Mayo Coleslaw Recipe comes together with a tasty, two-minute dressing.
Potatoes: If you are looking for a good starchy side, try my Rosemary Mashed Potatoes or Red Potato Salad to serve on the side.

Expert Tips

Grilling a turkey tenderloin doesn’t have to be reserved for master chefs. These simple tips will ensure every bite of your turkey explodes with rich, succulent flavors, no matter your skill level.

Size of the tenderloins and grilling time: When making this recipe, remember that the size of your turkey loins will affect how long the cooking process takes. Larger tenderloins will need more time on the grill, and vice versa. If you’re unsure how long to grill your turkey breast tenderloins, use a meat thermometer to check their internal temperature.
Shake off the excess marinade: Before grilling turkey breast tenderloin, shake off any excess marinade to avoid grill flare-ups that may char your meat. However, be sure to discard the marinade that touched the raw meat, as it may contain harmful bacteria.
Indirect heat: Since there’s sugar in my tenderloin marinade recipe, it’s essential to keep a close eye on your tenderloins as they are cooking on the grill. If you notice their edges beginning to char, it is best to move them to the cooler part of the grill until they cook through.
Make sure to let it rest: The key to getting perfectly juicy turkey tenderloin is to slightly undercook it on the grill—only to 155 degrees F.—before letting it rest under a tent of aluminum foil. The meat will continue to cook while resting (thanks to residual heat), allowing it to reabsorb and redistribute its juices as it reaches the ideal temperature of 165 degrees F.
Use a meat thermometer: The best way to check your turkey’s doneness is by inserting an instant-read thermometer (affiliate link) into the thickest part of the meat. When your loins reach 155 degrees F., remove them from the grates and let them rest under tin foil until they reach the desired 165 degrees F. (about 10 minutes).

FAQs

Have more questions about how long to grill turkey tips or different turkey cuts? This hassle-free FAQ section will teach you everything you need about this easy grilled turkey tenderloin recipe.

What’s the difference between turkey breast and turkey tenderloin?

Though both are cuts of lean meat, turkey breast is a larger piece of white meat that comes directly from the bird’s chest. Furthermore, turkey breast may have skin or no skin, bones or no bones, depending on its preparation. By contrast, turkey tenderloin is a smaller cut of meat that comes from just below the breast and is always boneless and skinless.

What is the ideal turkey tenderloin grill temperature?

The temperature of your grill should reach 400 degrees F. before adding your turkey tenderloin to the grates.

How long to grill turkey tenderloin?

When cooked at 400 degrees F., your turkey tenderloin grill time should be about 14-15 minutes for loins that are between 9-12 ounces. However, the timing might change depending on the size of your meat.

At what temperature is turkey fully cooked?

Turkey is safe to eat when it reaches an internal temp. of 165 degrees F. However, we find that turkey meat can go from perfectly cooked to terribly dry if it is overcooked. Therefore, we recommend removing it from the grill when it reaches 155 degrees F. and let it rest under an aluminum foil tent to continue cooking while it reabsorbs its juices. It should reach the ideal 165 degrees F as it sits, thanks to residual heat.

Other Turkey Recipes You Might Also Like

Here are a few other easy turkey recipes you won’t be able to resist:

If you try this Grilled Turkey Tenderloin recipe, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Grilled Turkey Tenderloin Recipe

Grilled Turkey Tenderloins marinated in an easy and quick to make soy sauce, brown sugar, and mustard marinate and then grilled or perfection. This is an easy yet elegant barbecue dinner you can enjoy for a delightful culinary experience.

Course Dinner

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 16

Marinading time 1

Total Time 1 26

Servings servings

Calories 240kcal

Author Aysegul Sanford

Equipment

1 Digital Thermometer

Ingredients

¼ cup olive oil plus additional oil to coat the grill grates
¼ cup soy sauce
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 tablespoon coconut sugar or brown sugar
1 teaspoon onion powder
1 teaspoon paprika or smoked paprika for a more smokey flavor
1 teaspoon dried thyme
1 teaspoon dried sage or oregano if you prefer ~ 9 ounces each
½ teaspoon black pepper
3 cloves garlic minced
2 turkey tenderloins – 9 ounces each

Instructions

Make the turkey loin marinade: Whisk together the olive oil, soy sauce, lemon juice, Dijon mustard, brown sugar, onion powder, paprika, thyme, sage, black pepper, and garlic in a measuring cup. Reserve 3 tablespoons of the marinade and set it aside.
Place the tenderloins into a sealable plastic bag or a bowl that will allow them to be fully submerged.
Pour the marinade over the tenderloins and seal the bag or cover the bowl, trying to remove as much air as possible. Marinate for at least an hour or for up to 8 hours in the refrigerator.
Remove the turkey tenderloins from the refrigerator 30 minutes before grilling.
To start grilling, preheat the grill to 400 degrees (or medium-high heat.) Scrape the grates of any possible food residue, then generously coat the grates with a wad of paper towel that has been dipped in olive oil.
Remove the tenderloins from the marinade and make sure to shake off any excess marinade.
Place the turkey tenderloins on the grate and grill, covered, for 8 minutes. Flip and cook for an additional 6-7 minutes with the grill covered or until the internal temperature reaches 155 degrees F. in the thickest part of the tenderloin. (There will be carry-over cooking when removed from the grill so that the internal temperature will reach 165 degrees F.) If the tenderloin appears to be burning, move it to the cooler side of the grill, cover the grill, and continue to cook until done.
Remove from the grill, and tent with aluminum foil, and let it rest for 10 minutes.
Slice your grilled turkey tenderloin to your desired thickness, brush it or drizzle with the remaining marinade, and serve.

Notes

Yields: This recipe makes two 9 ounces of grilled turkey tenderloins, which I think is an ideal size for serving 4 people.
Size and time: Please keep in mind that there is a direct correlation between the size of your loins and grilling time. If they are on the larger size, you might have to double the marinade and extend the cooking time.
Ideal temperature: USDA recommends cooking turkey to 165 degrees F. In this recipe, we intentionally grill it until it reaches to 155 degrees F. We find that turkey meat can dry if it is overcooked. So, in order to prevent that we slightly undercook it and then immediately cover the meat with aluminum foil. The residual heat cooks it to 165 degrees while reserving and redistributing its juices during the 10 minutes resting time.
You should discard any marinade after removing the turkey tenderloins.
Make Ahead: You can make the marinade for up to 2 days in advance and marinade the meat the night before you are planning to grill them.
Storage: Bring the meat to room temperature and store in an airtight container in the fridge for up to 3 days. Reheat in a low heat oven (300 degrees F.) for five minutes or until warm. You may also reheat your turkey on the stove with a teaspoon of olive oil.

Nutrition

The post Grilled Turkey Tenderloin appeared first on Foolproof Living.

Grilled Cornish Hens

Aysegul Sanford — Thu, 10 Aug 2023 16:35:27 +0000

It’s no secret that barbecue cornish hens contain irresistibly tender, juicy flavor—a fan favorite for summer parties and easy backyard cooking. If you want to fill your table with the same luscious chicken flavor all year round, you can also whip up effortless Air-Fried Cornish Hens in just eight simple steps. No matter how you cook them, these easy cornish hen recipes will satisfy all your chicken cravings.

Ingredients You’ll Need for BBQ Cornish Hen Recipe?

This grilled cornish game hen recipe only needs a handful of simple ingredients:

Cornish hens: Most grocery stores usually store their cornish game hens in the freezer section, so be sure to let them thaw in the fridge for 24 to 48 hours before grilling. It is imperative that the hens are fully thawed before marinating and grilling.
Olive oil
Lemon: You’ll need fresh lemon to ensure your marinade is as bright and zesty as possible. You may also garnish your grilled hens with a side of sliced lemon for added presentation (as we did in the photos) if desired.
Fresh thyme leaves
Spices: To give your cornish hen marinade for grilling its signature bold, well-seasoned flavors, we’ll add paprika, Kosher salt, and black pepper into the seasoning.

Substitutions

Fresh herbs: If you don’t have any thyme leaves on hand, you can use other fresh herbs to give your grilled cornish game hens deliciously bright overtones. Instead, you can prepare lemon rosemary cornish hens for a delectable balance of woody and citrusy flavors. Or, you can substitute your thyme for oregano or parsley, as they both have a similarly earthy, garden-fresh taste.
Marinade: I love the bright, garden-fresh taste of my grilled cornish hen marinade. However, you can switch up your flavor profile by using my Cuban-style Cornish Hen Marinade (made with lime juice, ground cumin, garlic, and oregano) to give your game hens more robust, piquant overtones. For a tangier, more luscious option, you can also mix up my Yogurt Chicken Marinade in just 10 minutes.

How to Spatchcock a Cornish Hen?

Spatchcocking—also known as butterflying or splitting—refers to the process of removing a chicken’s backbone and flattening the bird’s body. Taking the time to split a cornish hen for grilling helps quicken the roasting process and ensures even cooking across your meat.

Dry the hens: Pat hens dry on all sides with paper towels. When as dry as possible, your birds will be easier to grip while spatchcocking.

Spatchcock the cornish game hens: Place one hen on a cutting board, breast-side down. Locate the backbone, which runs down the center of the bird. Then, use kitchen scissors (affiliate link) to remove the backbone, beginning at the tail and cutting along one side of the backbone. Cut along the other side of the spine and remove the bone, discarding it or saving it to make chicken stock.

Flatten the hen: Flip the bird so its breast side faces up. Find the breastbone running down the middle of the hen, then firmly press down on it with the heel of your hand until the bird lies flat. Set the flattened hen aside and repeat the same spatchcocking process with the second game bird.

How to Grill Cornish Hens?

You don’t have to be a master at the grill to make tasty grilled hens. These step-by-step instructions will teach even beginners how to make mouthwatering chicken in no time.

Mix the marinade ingredients: In a large bowl, whisk together the olive oil, lemon zest, lemon juice, garlic, thyme, paprika, salt, and pepper. Ensure your bowl is big enough to accommodate both little birds or prepare a large Ziploc bag for the marination process.
Set aside marinade: Pour two tablespoons of the marinade into an airtight jar and transfer it to the refrigerator until ready to use. We will use this marinade to brush the birds after they are grilled.
Marinate the hens: Place the spatchcocked cornish hens in the marinade, covering each of the chickens with the liquid. Cover the bowl with plastic wrap, transfer it to the fridge, and marinate the cornish hens for a minimum of 30 minutes and a maximum of eight hours.
Remove the hens: Remove the marinated cornish hens from the refrigerator when ready to cook.
Prep the grill:
1. To cook cornish hens on a gas grill: Preheat the grill to 350 degrees F.
2. To cook cornish hens on a charcoal grill: Fill a chimney starter three-quarters with charcoal and light the coals. Let the grill burn until the coals fully ignite and develop a thin layer of ash (approximately 15-20 minutes). Spread the charcoal into an even layer over the grill’s bottom, and position the cooking grill rack on top. Cover the grill and let the insides heat for about five minutes.

Clean the grates: Use a grill brush to eliminate any remaining residue from the grill racks. Then, dip a wad of paper towel into the oil and use a pair of tongs to wipe the towels over the grill racks generously.
Place hens on the grill: Shake off excess marinade before placing each cornish game hen on the grill, skin-side up. Cover the grill (if using a charcoal grill, be sure the vents are open) and cook the birds for 10 minutes.
Flip the birds: Flip the chickens to their opposite side, cover the grill, and cook for 7-10 minutes or until the skin turns crispy and golden brown. Keep a close eye on the hens to avoid overcooking, and check for doneness by inserting a meat thermometer into the thickest parts of the thigh. You can remove your cornish hens when they reach 165 degrees F.
Let the hens rest: When finished grilling, transfer the barbeque cornish game hens onto a plate and cover it with a loose tent of aluminum foil. Let the birds rest for 10 minutes.
Brush and serve: Brush the skin of both hens with the reserved marinade, and sprinkle them with chopped fresh thyme. Serve with a side of lemon wedges.

How to Make Ahead and Store It

Learning how to cook cornish hens on the grill is a simple way to ensure effortless meal prep throughout the week. There’s no need to sacrifice a single bite of your chicken with these easy storage tips.

Make ahead: If you want a headstart on your BBQ cornish game hens, prepare the marinade and transfer it into a Ziploc bag. Then, add the chicken, seal tightly, and let the meat marinate in the refrigerator for up to eight hours.
Store: You can store your grilled game hens in an airtight container in the fridge for up to three days.
Reheat: To reheat your cornish hens, place them in the microwave for 30-second increments until heated through. If you’d prefer to reheat your meat in the oven, bake it at 300 degrees F. for 10-15 minutes until warm.

What to Serve With Grilled Cornish Hens?

If you’re looking for a gourmet menu designed to stun your dinner guests, you’ll love my master collection of Cornish Hen Meal Sides. Below are just a few of my tastiest summer side dishes.

Rice and grains: If you love the light yet flavorful taste of tender rice, Cooked Wild Rice (or Instant Pot Wild Rice, for a quicker cooking option!) makes for a tender, smoky side when grilling cornish game hen. For a more earthy and seasoned option, Lemon Quinoa is light and zesty, while Bulgur Pilaf is a robust Turkish classic.
Salads: Nutritious yet flavorful, salads make an incomparable side for your grilled whole cornish hens. Wild Rice Salad contains an irresistible balance of sweet and savory ingredients, including dried cranberries, mild pecans, and tart grapes. My Mexican Corn Salad and Yogurt Coleslaw have a tangy mix of ultra-fresh veggies and refreshing salad dressing for a creamier option. However, any of my Summer Salads will fill your menu with light, crisp flavors.
Vegetable dishes: Just because you want to serve a veggie side doesn’t mean you have to sacrifice taste. My Zucchini Lasagna and Eggplant Parmesan are packed with rich Italian flavors, while Rosemary Mashed Potatoes are a fluffy, buttery, and flavorful dish that takes half an hour to prepare.
Pasta: No one can say no to pasta’s hearty, creamy taste when grilling cornish game hens. For bold, sumptuous flavors, you can prepare simple Garlic Butter Noodles or Vodka Pasta in just 30 minutes. Or, whip up my Caprese Pasta Salad to lend your menu a classic, fresh edge.

Expert Tips

Whether it’s your first time at the grill or you’re an expert doesn’t matter. This master guide will help you grill your cornish game hen so it comes out with tantalizing flavors and rich tenderness.

Ensure the hens are fully thawed: To ensure even grilling, you must fully thaw your cornish hens before adding them to the grill. If your hens are frozen, take them out of the freezer at least 48 hours in advance.
Don’t skip the spatchcocking: Though it takes extra time, spatchcocking your chicken is necessary to grill your meat evenly and in less time. Grilling cornish hens whole (i.e., non-spatchcocked) takes a much longer cooking time and may result in under or over-cooked portions of meat.
Preheat your grill: Preheating your grill—whether you’re using a gas or charcoal grill—will ensure that your meat cooks through and develops a smoky, crispy exterior.
Oil the grill grates: You must thoroughly oil your grill racks before grilling a cornish hen. Otherwise, the meat may stick to them, making it difficult to flip and serve your chicken.
Let the excess marinade drip: Be sure to let any extra marinade drip off your hens before placing them on the grill. Because you’re cooking with an open flame, marinade may drip into the fire, resulting in flare-ups that char the exterior of your chickens.
Start with the skin-side up: The best way to give your game hens succulent insides and crisp skin is by beginning the grilling process with your birds arranged skin side up. Starting this way will cause the chickens’ juices and steam to rise into the skin once flipped, turning it soggy.
The size of the bird and its cooking time are related: Not all cornish hens are the same size. Therefore, if your birds are larger or smaller, you may need to adjust their grilling time and test frequently with a thermometer to ensure they don’t come out under or over-cooked.
Use a digital thermometer: When you grill cornish hens, the best way to check doneness is to insert an instant-read thermometer into the thickest part of the thigh. Your meat should reach an internal temperature of 165 degrees F. before removing it from the grates. However, remember to keep a close eye on your hens during the grilling process, as it cooks quickly at such high temperatures.
Let it rest: After cooking a cornish hen on the grill, let the meat rest on a plate covered with aluminum foil for 10 minutes. This resting time will allow the meat to reabsorb and evenly distribute its juices, resulting in succulent, flavorful meat.
Multiply the recipe: Generally, one pound of chicken serves one person, while 1½-2 pounds serves two. Should you need to serve a larger party, feel free to multiply the recipe, and don’t be afraid to grill your hens in batches.

FAQs

If you have more questions about this easy recipe, don’t worry! This simple collection of FAQs will answer any question, from proper cook time to how to give your hens as much flavor as possible.

How long to marinate cornish hens?

To marinate cornish hens, let them sit fully covered in the marinade mixture for at least 30 minutes and up to eight hours.

Should cornish hens be at room temperature before cooking?

It’s best if your game hens are as close to room temperature as possible before adding them to your grill. Grilling cold or frozen hens will result in uneven cooking, with an undercooked center and a burnt exterior. To thaw frozen birds, transfer them to the fridge and let them sit for 24 to 48 hours before beginning the cooking process. If your birds are already in the fridge, I recommend letting them rest at room temperature for 10-15 minutes first.

How long to grill cornish hens?

To grill spatchcock cornish hens, you’ll need to cook them at 350 degrees F. for a total of 15-20 minutes (10 minutes skin-side up and an additional 7-10 minutes skin-side down). Your birds should register an internal temperature of 165 degrees F. in the thickest part of the thigh before removing them from the grill. However, keep a close eye on the birds while grilling, as cornish hens tend to cook quickly, and over-cooking will strip your chicken of its juices, resulting in dry, tasteless meat.

What temperature to grill cornish hens?

If using a gas grill, I recommend letting it reach 350 degrees F. before placing your marinated cornish hens on the grill.

How many people does one Cornish game hen feed?

Depending on the size of your bird, one cornish game hen may feed between 1-2 people. A good rule of thumb is that each person will need about one pound of meat per serving. Therefore, if your birds are closer to two pounds, one hen may feed two people. However, you may need one hen per person if yours are smaller.

Other Grilled Chicken Recipes You Might Also Like

Shish Tawook

If you try this Grilled Cornish Hens recipe, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Grilled Cornish Hens Recipe

These Grilled Cornish game hens are showstoppers, great for an easy but impressive summer meal. Spatchcocked for even grilling, they are marinated in a quick homemade marinade that infuses each bite with rich and zesty flavors.

Course Dinner

Cuisine American

Diet Gluten Free, Halal

Prep Time 15

Cook Time 20

Marinading time 30

Total Time 1 5

Servings servings

Calories 584kcal

Author Aysegul Sanford

Equipment

Ingredients

2 1½ pounds cornish hens fully thawed if using frozen
½ cup olive oil
2 teaspoons lemon zest
3 tablespoons lemon juice from one lemon
4 cloves garlic minced
1 teaspoon fresh thyme leaves chopped or 2 teaspoons dried – plus more as garnish
½ teaspoon paprika
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 lemon thinly sliced – as garnish

Instructions

Using paper towels, dry the birds on all sides as much as you can. Doing so will help you get a strong grip on the chicken when spatchcocking.
Next, spatchcock the cornish hens. Place the hen breast-side down on a cutting board. Find the backbone that runs down the center of the hen. Using poultry shears, remove the backbone starting from the tail and cutting along one side of the backbone. Repeat the same process by cutting on the other side of the bone. Remove it and discard (or save it for making chicken stock later.)
Turn the bird around so that the breast side is up. Locate the breastbone that runs down the middle of the bird. Firmly press down with the palms of your hands until the hen lies flat. Repeat the same process with the second cornish hen. Set them aside.
To make the marinade, whisk together the olive oil, lemon zest, lemon juice, garlic, thyme, paprika, salt, and pepper in a large mixing bowl. I recommend using a bowl large enough that can accommodate both birds. You can use a Ziploc bag to marinade the birds, as well.
Transfer 2 tablespoons of the marinade into a small jar and keep it in the fridge until ready to use. We will use this to brush cornish hens after they are finished cooking on the grill.
Place the birds into the marinade (ensure that they are fully covered with it), cover with plastic wrap, and marinate for at least 30 minutes or for up to 8 hours in the fridge.
When ready to cook, remove the chicken from the fridge while you are preparing the grill. Preheat a gas grill to 350 degrees F.
Clean grill grates. Dip a wad of paper towel into olive oil and then generously wipe the grates.
Remove the cornish hens from the marinade (be sure to shake the excess marinade), and place them skin-side up on the grill. Cover and grill for 10 minutes.
Flip the hens, cover, and grill for 7-10 more minutes or until the skin is crispy and turns golden brown. Keep a close eye on them as they are grilling to avoid burning. Check doneness by inserting an instant read thermometer into the thickest part of the thigh. If it registers 165 degrees F, your cornish hens are cooked.
Transfer onto a plate and cover with aluminum foil. Let them rest for 10 minutes.
Brush the skin of each hen with the reserved marinade. Sprinkle with chopped fresh thyme and serve on a serving platter with lemon wedges on the side.

Notes

Yields: This recipe makes two hens, with each of them being 1 ½ pounds. The nutritional information below is per serving.
Multiply the recipe: Generally speaking, one pound of chicken serves one person, while 1½-2 pounds serves two. If you are serving a larger crowd, feel free to multiply the recipe.
The size of the bird and its cooking time are related: If your birds are larger or smaller, you may need to adjust their grilling time and check doneness using a digital thermometer.
Make ahead: You can prepare the marinade and transfer it into a plastic sealable bag. Then, add the chicken, seal tightly, and let the meat marinate in the refrigerator for up to eight hours.
Store: You can store your grilled game hens in an airtight container in the fridge for up to three days.
Reheat: To reheat your cornish hens, place them in the microwave for 30-second increments until heated through. If you’d prefer to reheat your meat in the oven, bake it at 300 degrees F. for 10-15 minutes or until warm.

Nutrition

The post Grilled Cornish Hens appeared first on Foolproof Living.

Salmon Coconut Soup

Aysegul Sanford — Thu, 27 Jul 2023 23:52:33 +0000

I am always looking for new and interesting ways to incorporate more seafood into my life, and this coconut salmon soup keeps me on my healthy eating journey. If you are a serious salmon lover, make sure to check out my Oven Baked Sockeye Salmon and Grilled Sockeye Salmon, too.

Ingredients

The ingredients for this Thai salmon soup are broken down into two parts for ease – Thai coconut broth and salmon soup. Here’s a look at what we need for each one:

Thai Coconut Broth

Vegetable Broth: One quart of either low sodium store bought or homemade vegetable stock (or Vegetable Scrap Stock) will work. Chicken Stock is another option, but I find the vegetable stock to work better with the salmon.
Coconut Milk: Use one full-fat can of unsweetened coconut milk, shaken or blended until smooth.
Aromatics: These include fresh ginger, shallots and garlic, all minced to the finest texture.
Lime Zest: Lime zest offers that extra bit of zing and adds a sour note to the overall flavor.
Lemon grass: If using fresh lemongrass stalks, remove the tough outer layers, smash it gently to release its oils and slice the bottom white portion (the dark green portion can be discarded). If you can’t find fresh lemongrass, 1 Tablespoon storebought Lemongrass paste is a great substitute.

Salmon Soup

Wild Salmon Fillet: Wild Alaskan salmon or wild sockeye salmon are both delicious here. Feel free to leave the skin on or remove the skin depending on your preference. Also make sure to check parts of the salmon for pin bones before slicing them into 1-inch pieces. If using frozen salmon, thaw overnight in the refrigerator.
Coconut Oil: Coconut oil rounds out the coconut flavor, but olive oil, sesame oil, or avocado oil can also be used.
Yellow Onion
Pepper: Red peppers, yellow or orange bell pepper all work here.
Fresh Ginger
Garlic Cloves
Coconut Milk: Use another can of coconut milk, blended or shaken until smooth.
Broccoli: For best results, make sure to cut the broccoli head into small florets, or bite size pieces.
Lime: A final squeeze of fresh lime juice at the end brightens the richness of the coconut broth and gives it a tangy finish.
Maple Syrup: Maple syrup balances the heat from the ginger. Brown sugar or coconut sugar will also work.
Garnish: Garnish each bowl of soup with freshly sliced green onion, fresh cilantro and jalapeno slices or serrano chiles just before serving.

Optional Add-Ins

Umami: For an extra dose of umami, you can add 1 teaspoon of fish sauce, soy sauce, or coconut aminos near the end of cooking.
Mushrooms: Toss in a handful of thinly sliced shiitake, button, or oyster mushrooms along with the broccoli for even more fiber, vegetables, and flavor.
Curry Paste: To make this more of a coconut curry salmon soup, add 1 Tablespoon red or yellow curry paste while sauteing the garlic and ginger.
Chilli Paste: Another common ingredient in Thai cuisine, feel free to add 1 tsp – 1 tbsp of your favorite chili paste depending on your desired spice level. If you can get your hands on Thai chiles, a little goes a long way.
Noodles: You can cook some vermicelli noodles on the side, divide it in bowls and pour the soup over for more of a filling meal.

How to Make It?

Whether you call it salmon belly soup or salmon chowder, this delicious and nutritious meal comes together in under 1 hour. Here’s how I like to do it from start to finish:

Make the Thai coconut broth: In a medium-sized saucepan, add the vegetable stock, coconut milk, ginger, shallot, garlic, lime zest, lemongrass, and salt. Bring to a boil over high heat, then reduce the heat to medium-low and allow to simmer for 30 minutes.
Discard solids: Strain the broth through a fine mesh strainer, either into a medium bowl or a large container. Set aside until ready to use.
Prep salmon: While the stock is simmering, pat the salmon dry with a paper towel. Sprinkle it with salt and pepper.
Saute aromatics: In a large stock pot or large Dutch oven set over medium heat, add the oil and heat for 1 minute. Then, add the onion and peppers and cook, stirring frequently, until translucent, 4-5 minutes. Add grated ginger and garlic and cook for approximately 1 minute.

Add liquids: Once the aromatics are softened and fragrant, add the reserved broth and extra can of coconut milk. Bring the mixture to a boil, then reduce to medium-low heat and let simmer for 15 minutes.
Add broccoli: Stir in the broccoli florets during the last 5 minutes of simmering time.
Add salmon: At the last minute, add the pieces of salmon and let it cook for 1 minute, then turn off the heat. The salmon will continue to cook as the soup settles.
Finish: Add the lime juice and maple syrup. Taste for seasoning and adjust to your liking.
Garnish: Ladle into soup bowls and top with scallions, a handful of cilantro leaves, and sliced jalapenos. Serve with lime wedges on the side.

How to Make Ahead, Store & Reheat Leftovers?

Since poached salmon soup is technically made in two parts, you can prepare the coconut lemongrass broth ahead of time and keep it in the fridge until the day you are ready to serve. To do so, simply:

Make Ahead: Prepare the stock 1-2 days in advance and store in an airtight container in the fridge. With the stock already prepared, the recipe should only take about 20 – 30 minutes from start to finish.
Store: Leftover salmon soup will keep in the fridge for up to 3 days in an airtight container.
Reheat: Reheat in a saucepan on the stove over medium-low heat until steamy and warmed through.
Freezing: We do not recommend freezing this soup as the poached salmon will not thaw well. However, you can certainly make the coconut broth, bring it to room temperature, and freeze it by itself to make this soup at a later time.

What to Serve it With?

This fish coconut soup is a gorgeous meal that can be served any night of the week. While it is a complete meal all on its own, you can serve it with:

Cooked Rice: For a more filling meal, serve it with a side of Brown Jasmine Rice, Black Rice, or Rice Noodles.
Asian Salad: To celebrate Thai salmon soup and all its flavors, serve it with Forbidden Rice Salad or Thai Quinoa Salad.
Bread: Soak up all the deliciousness of this coconut salmon soup with Naan Bread or Crusty No Knead Bread.
Steamed Vegetables: Keep it healthy and light with Steamed Asparagus or Steamed Store Bought Veggies.

Expert Tips

While the recipe for this Salmon Coconut Soup is pretty straightforward there are a few things that we recommend paying attention to for the best results. Here are a few things to pay attention to:

Cut the broccoli into small pieces. Smaller pieces make for a faster cooking time, which means your broccoli will be tender, not crunchy.
Do not overcook the salmon. For best results, add the salmon at the very last minute of simmering and immediately turn off the heat. The salmon will continue to cook in the residual heat from the soup.
Taste test as you go. The key to Thai cuisine is its use of salty, sweet, spicy, sour, and umami flavors. Taste and adjust the seasonings as you go for a delicious and well-balanced meal.

FAQs

What is creamy salmon soup made of?

This coconut salmon soup recipe starts with a coconut lemongrass broth as the base. The addition of onions, peppers, garlic, ginger, more coconut milk, salmon, and broccoli make it a complete dish.

How to cook salmon in coconut milk?

Salmon is a delicate, flaky fish that only needs 1 minute in simmering broth, especially if you are cutting it into small cubes. Immediately remove it from the heat as the residual heat from the coconut milk broth will continue to cook the salmon.

What does coconut soup taste like?

Salmon coconut soup is a Thai-inspired meal that strikes the right balance of salty, sweet, spicy, sour and umami. As always, taste test and adjust the seasonings to your liking.

Other Seafood Recipes You Might Also Like:

If you try this Salmon Coconut Soup recipe, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Salmon Coconut Soup Recipe

This Salmon Coconut Soup recipe is a comforting soup made with a Thai style coconut broth that is flavored with ginger, lime and lemongrass. Easy to make, this coconut fish soup is bright, aromatic and packed with a combination of sweet, spicy, sour and salty flavors.

Course Soup

Cuisine Thai Cuisine

Diet Gluten Free

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 402kcal

Author Aysegul Sanford

Ingredients

For the Thai Coconut Broth:

4 cups vegetable stock
1 can full-fat coconut milk – 13.5 ounces
1 tablespoon fresh ginger minced
1 shallot minced
2 cloves garlic minced
1 teaspoon lime zest 1 lime
1 stalk lemongrass thinly sliced or storebought Lemongrass paste
½ teaspoon Kosher salt

For the Soup:

1 ½ pounds salmon filets any residual bones removed, cut into 1-inch cubes
½ teaspoon Kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon coconut oil or olive oil if you prefer
1 medium yellow onion diced
1 red or yellow bell pepper diced
1 tablespoon fresh ginger grated
3 cloves garlic finely minced
1 can full fat coconut milk – 13.5 ounces
1 cup broccoli florets rinsed and cut into small pieces
4 tablespoons lime juice freshly squeezed
1 teaspoon maple syrup
2 limes quartered

Garnishes:

2 scallions thinly sliced
3 tablespoons fresh cilantro roughly chopped
1 jalapeno thinly sliced

Instructions

To make the Thai Coconut Broth: Place the vegetable stock, coconut milk, ginger, shallot, garlic, lime zest, lemongrass, and salt in a medium-sized saucepan. Bring it to a boil on high heat, then turn it down to medium-low and let it simmer for 30 minutes.
Strain the broth into a bowl and discard the solids. Set the broth aside.
Meanwhile, start working on the chowder ingredients. Pat the salmon dry using paper towels. Season with salt and pepper.
Heat the oil in a stock pot over medium heat. Add in the onion and peppers and cook, stirring frequently, until translucent, 4-5 minutes. Add in the grated ginger and garlic and cook for approximately 1 minute.
Add in the broth that was set aside along with the second can of coconut milk. Bring the mixture to a boil and let it simmer for 15 minutes.
Add in the broccoli florets in the last 5 minutes of the simmering time.
At the last minute, add in the cubed salmon and let it cook for a minute, and turn the heat off. It should continue to cook with the help of the residual heat.
Stir in the lime juice and maple syrup. Taste for seasoning and add more if necessary.
Garnish with chopped scallions, sliced jalapenos, and torn fresh cilantro leaves. Serve with lime wedges on the side.

Notes

This recipe is adapted (with minor changes) from Clean Soups: Simple, Nourishing Recipes for Health and Vitality cookbook.
Store: Leftover soup will keep in the fridge for up to 3 days in an airtight container.
Reheat: Reheat in a saucepan on the stove over medium-low heat until steamy and warmed through.
Freezing: We do not recommend freezing this soup as the poached salmon will not thaw well. However, you can certainly make the coconut broth, bring it to room temperature, and freeze it by itself to make this soup at a later time.
Make Ahead: You can make the broth a day or 2 in advance and refrigerate it in an airtight container.
This recipe was tested with the salmon skin on and removed – there was no difference in taste or the salmon staying intact.
Make sure that the broccoli florets are cut small so that they can cook quickly.
Add the salmon at the very last minute. If you let it simmer too long, it will be overcooked and lose most of its flavor.
Be sure to taste the soup and adjust the seasoning accordingly. You may even have to add a bit more maple syrup and lime juice if you are a fan of those spicy, sweet, and sour flavors.

Nutrition

The post Salmon Coconut Soup appeared first on Foolproof Living.

Zucchini Lasagna Rolls

Aysegul Sanford — Mon, 17 Jul 2023 14:35:20 +0000

Making lasagna rolls with zucchini is an easy way to enjoy fresh, healthy, and tasty Italian cuisine flavors any night of the week. This easy vegetable lasagna rolls dish is also a healthier alternative and a fun take on rolls made with traditional lasagna noodles.

The versatility of zucchini is truly impressive! It can be transformed into a variety of healthy dishes: consider our Turkey Zucchini Meatballs for a healthy weeknight meal, whip up a Cream of Zucchini Soup in just 30 minutes, or bake a batch of Baked Zucchini Fritters for a crisp, tangy appetizer that will disappear in minutes.

Ingredients You’ll Need to Make Zucchini Rolls

You’ll only need a small collection of fresh, simple ingredients for this zucchini roll ups recipe.

Zucchini: You’ll need three small- or medium-sized zucchini to make your rolls. I recommend avoiding large zucchini, as they’re often more watery and contain a higher concentration of seeds. You also don’t need to peel your zucchini before adding them to your recipe, particularly if you’re using them during summer (AKA zucchini season!).
Ricotta: Full-fat ricotta cheese is my go-to for this dish, as the extra creaminess gives rolled zucchini an incomparably rich, gooey flavor. You could also make Homemade Ricotta if you prefer making your cheese from scratch. However, no matter what type you choose, drain any excess liquid before preparing your filling.
Olive oil
Onion: It’s essential to mince your onion finely to allow for a more even distribution of this ingredient throughout the ricotta filling.
Ground turkey: Making zucchini lasagna rolls with meat is a great way to give this dish a savory, protein-packed base. I prefer using ½ pound of ground turkey for a leaner alternative to ground beef, though any ground meat would work. For a slightly spicier take, you could also use Italian sausage or chicken sausage, separated into small chunks.
Fresh baby spinach
Egg
Parmesan cheese
Seasoning: To give your zucchini ricotta rolls their iconic Italian flavor, you’ll need garlic powder, Italian seasoning, Kosher salt, and ground pepper. You may also include red pepper flakes for a kick of spice, though this ingredient is optional.
Tomato sauce: You can use your favorite marinara sauce (affiliate link) in your lasagna rolls for a quick, store-bought option. If you want to add bold, herby undertones to your dish, you may also use my Homemade Tomato Basil Sauce instead.
Shredded mozzarella cheese
Fresh herbs: Garnish it with fresh basil or any other herbs you have on hand. Thyme, Italian parsley, or oregano would all work.

Optional Add-Ins and Substitutions

Use low-fat or skim cheese: Looking for a way to make these low-carb lasagna roll ups even lighter? To reduce calories, you may use low-fat or skim cheese instead of whole-milk cheese.
Frozen spinach: You may use frozen spinach instead of fresh baby spinach in this recipe if you don’t have any fresh leaves on hand. It’s important, however, to let the spinach fully thaw and squeeze out all of its juices before incorporating it into your rolled zucchini lasagna.
Cottage cheese: If you want to make your zucchini roll ups without ricotta, substituting the ricotta cheese with cottage cheese is an easy way to add irresistible tanginess (and protein!) to this recipe. You could also purchase dairy-free cottage cheese from brands like Kite Hill for a vegan option. Regardless of what cottage cheese you use, eliminate as much liquid as possible before adding it to your recipe, preferably by straining it in a colander.
Vegetarian: It’s easy to transform this meaty dish into vegetarian zucchini roll ups. Simply omit the meat in this recipe and prepare as usual.
Vegan: To make your zucchini roll-ups vegan, first omit the egg. Then, substitute the cheese with dairy-free alternatives, such as your favorite vegan ricotta, parmesan, and mozzarella. You could also make vegan tofu ricotta and vegan parmesan at home if you have nutritional yeast on hand.

How to Make Zucchini Lasagna Roll Ups?

There’s no secret to making zucchini roll ups with ricotta and spinach. These expert instructions will give you rich, mouthwatering results without hassle.

Prep the zucchini: We’re going to use my signature method of slicing zucchini noodles for lasagna, which you can read more about in my guide on How to Slice Zucchini Thinly. In a nutshell, you’ll begin by slicing off a small portion of each vegetable from its top and bottom. Then grip the end of one vegetable and use your other hand to slice off thin strips—preferably ⅛-inch thick—using a Y peeler, mandoline, or a sharp knife. Keep in mind that we are cutting the zucchini lengthwise. Once the zucchini becomes too thin to hold, rest it lengthwise on your cutting board and use it to support you as you make the rest of the slices. Make sure, too, that your pieces are whole and as uniform as possible.
Let the zucchini slices rest: Arrange your strips of zucchini in a single layer on a clean kitchen towel or a few sheets of paper towels. This resting time will allow the zucchini to sweat out excess moisture while you prepare the remaining ingredients. Then, pat dry the top of the strips before assembling your roll-ups.
Saute the meat and spinach: Heat the olive oil in a large skillet over medium-high heat. Once the pan is hot, add the onion and turkey and saute the mixture. Break up any large pieces of meat and cook until crumbled and browned (about two minutes). Then, add the spinach to the skillet and heat until wilted, about 1-2 minutes. Remove the pan from the heat, let it cool, and drain away any excess liquid.

Prepare the filling: Add the ricotta cheese, egg, parmesan cheese, garlic powder, Italian seasoning, salt, and black pepper to a large bowl. Mix until thoroughly incorporated.
Add the meat: Transfer the cooled ground turkey to the ricotta mixture and mix until combined.
Prep the oven: Preheat the oven to 375 degrees F.
Coat the baking dish: Spread ½ cup of tomato sauce at the bottom of a large baking dish (preferably a 9×13-inch casserole dish).
Spread the zucchini: Lay one slice of zucchini flat on its surface. Place one tablespoon of the ricotta filling at one end of the strip and use the back of a spoon to gently spread it across the veggie’s surface, leaving ½ inch uncovered at its end. If any filling spills over the edges of the zucchini, gently push it toward the slice’s center.

Roll the zucchini: Beginning at the coated end of a zucchini, gently roll the slice toward the opposite, uncovered end. As you proceed, use your fingers to keep the filling inside.
Arrange the baking dish: Transfer the roll, seam-side-down, into the baking dish. Repeat this process (Steps 8-10) for the remaining rolls, arranging them in the baking dish such that you begin along the short side and work your way across the surface in rows. By the end of the assembly process, you should have approximately 36 roll-ups (granted, you are using a 9X13 baking dish.)
Add the toppings: Spread the remaining tomato sauce in an even layer over the zucchini rolls. Then, sprinkle the top with mozzarella cheese.
Bake: Bake the lasagna roll-ups uncovered for 20 minutes or until bubbly brown.
Serve: Remove the dish from the oven and let them rest for 15 minutes before serving.

How to Make Ahead and Store It

Meal prep is a cinch with this keto zucchini roll ups recipe. This simple guide will help you every step of the way, whether preparing this dish to serve a crowd or saving leftovers to enjoy later.

Make ahead: To make this zucchini roll lasagna ahead of time, assemble and bake the dish as instructed. Then, let the rolls cool to room temperature and remove any excess liquid. Cover the dish as tightly as possible with several layers of plastic wrap and store for up to three days in the refrigerator.
Store: Once your dinner roll-ups reach room temperature, drain any extra liquid and transfer them to an airtight container. You may then store them in the refrigerator for up to three days.
Freeze: To freeze your zucchini rollups, let the dish reach room temperature and remove as much excess liquid as possible. Then, transfer them to an airtight container or wrap your dish as tightly as possible with a few layers of stretch film to avoid freezer burn. You can then freeze this recipe for up to a month.
Thaw: To thaw your frozen roll ups, transfer them to the fridge overnight. Then, drain off any excess liquid and reheat them at 350 degrees F. until warm (about 20-30 minutes).
Reheat: When reheating it, first remove as much excess moisture as possible. Then, place them in a 350-degree F. oven for 20-30 minutes or until heated.

Serving Suggestions

Ricotta zucchini roll-ups are amazing when it comes to delicious menu ideas. This collection of tasty dishes will fill your table with brilliant color, bright flavors, and finger-licking taste.

Serve it on its own: This zucchini lasagna roll recipe—healthy, filling, and delicious—works spectacularly as a main dish. Or, you could use toothpicks to turn this recipe into bite-sized appetizers ready to serve a dinner party crowd.
Grains: All you need is a tasty grain to transform your lasagna rolls into a balanced meal. Lemon Quinoa adds a note of bright zest, while Bulgur Pilaf takes less than 30 minutes to give your spread a robustly seasoned Turkish edge.
Salads: Spring Mix Salad is a classic if you make zucchini roll ups with ricotta and want to balance your table with something light and crisp. Or, add tangy, herbaceous flavors to your meal with the iconic Friends Salad or my Yogurt Cucumber Salad.
Bread: If you love dipping toasty, crisp bread into hearty pasta sauce, you’ll adore serving a loaf of my Crusty No-Knead Bread alongside your zucchini dinner roll-ups. I also love to serve my zucchini rolls with Garlic Bread prepared in the air fryer to cut prep time in half and ensure robust, garlicky flavor in every bite.

Expert Tips

This zucchini roll recipe is a boon for beginner cooks and master Italian chefs alike. Using this pro guide, anyone can prepare rich and tender lasagna rolls any day of the week.

Thin slices: You must cut your zucchini into thin pieces, about ⅛-inches thick, to be able to roll them easily. A mandoline or a vegetable peeler is the easiest way to get these delicate, even slices. However, if you don’t have these tools on hand, you can cut your zucchini with a knife, though your pieces might be a little thicker than desired. If you end up with rather thicker slices of zucchini, I recommend precooking them before adding them to your recipe to ensure they’re as dry and pliable as possible. Simply line a baking sheet with parchment paper, arrange your zucchini strips in a single layer, and bake them in a 350-degree F. oven for 5-7 minutes, flipping them halfway through.
Do not skip resting the zucchini slices: This stage is critical for eliminating some of the zucchini’s liquid to avoid ending up with watery lasagna roll ups. In certain renditions of this recipe, one would sprinkle the zucchini slices with salt, an approach we have experimented with, though it did not seem to make a difference in the outcome.
Filling and rolling: Before rolling your lasagna pieces, I highly recommend spreading your ricotta mixture across each zucchini strip, leaving a small, empty space on one end (preferably about ½ inch). This technique for filling and rolling will ensure that the filling is evenly distributed throughout each roll-up and allow for easier assembly. I also suggest only using one tablespoon of filling per roll. Though you may feel the urge to add more, too much of the ricotta mixture will result in it spilling out the edges, and your zucchini slices will likely be too thick to roll properly.
Sauce at the bottom: Spreading a thin layer of sauce at the bottom of the casserole dish is a must when cooking in a pan without oil. This layer creates a safe barrier to keep your zucchini lasagna roll-ups from burning and adds more rich tomato flavor to your recipe.
Arranging the rolled-up lasagna noodles: Don’t worry about placing your lasagna rolls too close to one another in the baking pan. Because this recipe uses such thinly-sliced zucchini, your strips will be delicate enough to cook in the oven without as much exposed surface area.
Excess water: Zucchini naturally contains a lot of water, so many people worry about coming out with watery zucchini lasagna rolls. Though some excess water is inevitable, if you follow my steps for letting the veggie slices rest and removing as much liquid from your ingredients as possible, you should be able to avoid an overly watery zucchini dish. Don’t be afraid, too, to drain excess water from your lasagna rolls before serving and after storage.

FAQs

There’s no reason to stress out over this easy zucchini lasagna rolls recipe. This easy FAQ will answer any questions you have, from proper zucchini prep to expert storage tips.

Do you peel zucchini before slicing?

Whether you peel zucchini before cutting it is completely up to personal preference. I prefer to leave the skin on, as it’s extremely mild-tasting and has many antioxidants. However, if you dislike the texture, remove the skin with a vegetable peeler before incorporating it into your zucchini lasagna rollups.

Can you freeze zucchini lasagna rolls?

Yes! To freeze your lasagna rolls, let them cool to room temperature and drain away any excess moisture. Then, either transfer them to an airtight container or wrap their dish tightly with several layers of plastic wrap to avoid unwanted freezer burn. After freezing, you can thaw your dish overnight in the fridge and reheat it at 350 degrees F. for 20-30 minutes.

Other Zucchini Recipes You Might Also Like

Tender, sweet, and healthy, zucchini is the ultimate summer ingredient. You’ll love this tasty collection if you’re looking for more veggie recipes as delicious as these stuffed zucchini rolls.

If you try this Zucchini Lasagna Rolls recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Zucchini Lasagna Rolls Recipe

Try this Zucchini Lasagna Roll-Ups recipe for an easy low-carb, gluten-free and keto-friendly dinner. Made with thinly sliced zucchini, it is a healthier alternative to lasagna rolls made with pasta.

Course Lunch, Dinner

Cuisine American/Italian

Diet Gluten Free

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Calories 215kcal

Author Aysegul Sanford

Ingredients

3 medium zucchini thinly sliced* (36 slices/rolls in total)
8 ounces full-fat ricotta cheese excess liquid drain if there is any (skim cheese would also work)
1 tablespoon olive oil
½ small onion finely minced, or a small onion (½ cup)
½ pound ground turkey
6 oz. fresh baby spinach or frozen spinach thawed and drained
1 large egg
3 tablespoons grated parmesan cheese
1 teaspoon garlic powder or one minced garlic
2 teaspoons Italian seasoning
½ teaspoon Kosher salt
½ teaspoon ground pepper
2/3 cup Tomato Basil Sauce or your favorite Marinara Sauce
1/2 cup mozzarella cheese shredded
½ teaspoon red pepper flakes optional
Handful of fresh basil leaves as garnish

Instructions

Slice zucchini lengthwise using a y-peeler, mandolin slicer or a sharp knife as thinly as you can. We recommend zucchini slices to be ⅛-inch thick if possible.
Arrange the zucchini slices in a single layer on a kitchen towel or a few sheets of paper towels. As they rest, you will notice a trace amount of moisture emerging on the surface. Let them sit on the counter while you are working on the rest of the ingredients, and be sure to pat dry before the assembly stage.
Meanwhile, make the filling: Heat the olive oil in a large skillet over medium-high heat. Add onion and turkey. Sautee, break up the large chunks of the meat using a wooden spoon and cook until it has crumbled and browned, approximately for 2 minutes. Add the spinach and cook until fully wilted, for 1-2 minutes. Remove from the heat and set aside to cool. Drain off any excess liquid, if there is any, in the skillet.
To prepare the filling: In a large bowl, add the ricotta cheese, egg, parmesan cheese, garlic powder, Italian seasoning, salt, and pepper. Mix until fully incorporated.
Add the now-cooled turkey spinach mixture to the filling and stir to combine.
Preheat the oven to 375 degrees F.
To assemble, start by spreading the bottom of a 9×13 inch baking dish with half of the tomato sauce.
Next, bring a sheet of zucchini, place a tablespoon of the filling mixture towards the bottom, and gently spread it using the back of a spoon, leaving approximately ½ inch of the slice uncovered (this will help avoid the filling from squeezing out when rolling.) If some of the filling spills over the side of the slice, gently push it into the center of the slice.
Gently roll the slice toward the uncovered end. As you roll, using your fingers, try to keep the filling in the roll.
Place the roll seam side down into the baking dish. Repeat the process until all slices are rolled. In the end, you should have approximately 36 rolls.
Spread the remaining tomato sauce on top and sprinkle the mozzarella cheese evenly over.
Bake uncovered for 20 minutes or until bubbly brown.
Remove from the oven and let it rest for 15 minutes. Garnish with basil and serve.

Notes

Yields: This recipe makes 36 zucchini rolls, which we think is ideal for 6 servings. The nutritional values below are per serving.
Make ahead: To make it ahead of time, assemble and bake the dish as instructed. Then, let the rolls cool to room temperature and remove any excess liquid. Cover the dish plastic wrap and store for up to three days in the refrigerator.
Store: Bring the leftovers to room temperature, drain any extra liquid and transfer them to an airtight container. You may then store them in the refrigerator for up to three days.
Freeze: To freeze, let the dish reach room temperature and remove as much excess liquid as possible. Then, transfer them to an airtight container or wrap your dish as tightly as possible with a few layers of stretch film to avoid freezer burn. You can then freeze this recipe for up to a month.
Thaw: Thaw it in the fridge overnight. Then, drain off any excess liquid and reheat them at 350 degrees F. until warm (about 20-30 minutes).
Reheat: When reheating your zucchini rolls, first remove as much excess moisture as possible. Then, place them in a 350-degree F. oven for 20-30 minutes or until heated.

Nutrition

The post Zucchini Lasagna Rolls appeared first on Foolproof Living.

Vegetarian Zucchini Lasagna

Aysegul Sanford — Mon, 17 Jul 2023 14:18:59 +0000

Making vegetable lasagna with zucchini is a great way to transform your veggies into a five-star meal. And let me assure you, lasagna with zucchini (instead of noodles) is just as delicious as its version made with pasta.

Easy and delicious, zucchini recipes are some of my go-to’s for quick weeknight meals. Zucchini Soup is a light and luscious vegan recipe that comes together in 30 minutes, while Baked Zucchini Fritters make the ideal appetizer for anyone looking for yet another creative way of using this summer vegetable.

Ingredients

This vegetarian zucchini lasagna recipe only uses simple ingredients to fill your plate and delight your tastebuds with rich Italian flavors.

Zucchini: Small- and medium-sized zucchini work best in this recipe, as large zucchini, tend to be more watery and have more seeds. Also, note that there’s no need to peel your zucchini before adding them to your lasagna mixture—especially in summer, during the zucchini season.
Olive oil
Onion
Garlic cloves
Fresh baby spinach
Ricotta cheese: I recommend using full-fat ricotta cheese to ensure this dish comes out as creamy and rich as possible, being sure to drain away any excess liquid. However, if you don’t have any store-bought ricotta on hand or prefer to make your own, you can also prepare Homemade Ricotta with only four basic ingredients.
Egg
Parmesan cheese
Seasonings: To give your gluten-free lasagna the classic taste of Italian flavors, you’ll need dried oregano, fresh basil, lemon zest, Kosher salt, and ground pepper.
Marinara sauce: You can use three cups of your favorite marinara sauce to cut down on prep time, or you can take this recipe to the next level by making your own Tomato Basil Sauce.

Optional Add-Ins and Substitutions

Use low-fat or skim cheese: If you want to make your low-carb vegetable lasagna low-fat, too, you may use low-fat or skim cheese instead of whole-milk ricotta.
Frozen spinach: Don’t have any fresh spinach on hand? Don’t worry! You can use frozen spinach in this easy zucchini lasagna instead, as long as you fully thaw it and squeeze out all of its juices before adding it to your recipe.
Squash: To give your recipe a hint of extra sweetness, try making zucchini squash lasagna instead! Simply mix and match your zucchini with a serving of sliced yellow squash.
Cottage cheese: For slightly tangier undertones and an extra helping of protein, you can make your vegetarian lasagna with cottage cheese instead of ricotta cheese. However, be sure to remove as much liquid as possible before adding it to your recipe, preferably by draining the cheese in a colander.
Other veggies: Adding more vegetables to your zucchini vegetable lasagna is an easy way to add flavor, color, and extra nutrition to your meal. My favorite add-ins include sautéed mushrooms, carrots, onions, and bell peppers. When adding veggies, it is imperative to sautee and soften them first before adding to the recipe.
Vegan: Transforming this dish into a vegan zucchini lasagna recipe is a cinch. First, omit the egg. Then, ensure your vegan lasagna is dairy-free by substituting traditional milk-based cheese with your favorite vegan ricotta, vegan parmesan, and vegan mozzarella. If you prefer to make your own cheese, it only takes five minutes to make tofu ricotta and vegan parmesan with nutritional yeast.
Add meat: Satisfying meat eaters is a piece of cake with this versatile zoodle dish. Layer in a half-pound of sauteed ground beef or ground turkey, and prepare your mouth for hearty, savory flavors.

How to Make Zucchini Lasagna

Ever wonder how long to bake zucchini lasagna or how to layer your casserole perfectly? This beginner-friendly guide will show you how to make a veggie lasagna with zucchini that will taste straight out of an Italian restaurant.

Prepare the veggie lasagna noodles: To slice your veggies, I recommend using my go-to method to slice zucchini for lasagna (which I detail more fully in my guide on How to Cut Zucchini for lasagna.) First, cut off a small bit from the top and bottom of each zucchini. Then, hold the end of the zucchini in one hand and use your other hand to shave the veggie lengthwise into thin slices using a veggie peeler, Y peeler, sharp knife, or mandoline slicer. These slices will serve as your vegetable lasagna “noodles.” When the veggie becomes too thin to grasp, lay it on your cutting board and use it as support while you finish slicing.
Let the slices rest: Arrange the zucchini slices in a single layer over a clean kitchen towel or a few paper towels. Let them rest while you prepare the remaining ingredients, as they will naturally release excess moisture during this time. Pat the zucchini dry when ready to assemble the lasagna.
Saute the onions: Heat the olive oil in a medium skillet over medium-high heat. Then, add the onions and sauté, stirring occasionally, until they turn translucent (about five minutes). Lower the heat to medium, add the garlic, and sauté the mixture for one more minute.
Cook the spinach: Add the spinach to the pan and cook until wilted (approximately 2-3 minutes). Then, remove the skillet from the heat, and let it cool for a few minutes. While it rests, begin preparing the ricotta mixture. However, before adding it to the filling, be sure to drain any excess liquid from the pan.

Make the ricotta filling: In a medium bowl, mix the ricotta cheese, egg, parmesan cheese, oregano, basil, lemon zest, salt, and black pepper.
Add the spinach: Add the sauteed spinach and onion to the ricotta mixture. Stir until thoroughly combined.
Prepare the oven: Preheat the oven to 375 degrees F.

Add the tomato sauce: Take out a 9×13-inch baking dish, and spread ¼ cup of the tomato sauce over the bottom.
Start the assembling: Cover the lasagna pan with zucchini noodles in a single thin layer. Arrange the slices on top of the tomato sauce, beginning at the shorter side and working across the pan. Cover empty spaces with extra pieces, using about 12-13 slices per layer.
Add the ricotta filling: Spread ⅔ cup of the ricotta mixture evenly over the layer of zucchini noodles. Then, spoon another ½ cup of the tomato sauce on top, and sprinkle that with ⅓ cup of mozzarella cheese.

Finish assembling the vegetable noodle lasagna: Repeat the assembly process (Steps 8-10) four more times, resulting in five layers in total. Top it with the remaining tomato sauce and shredded mozzarella.
Bake: Cover the spinach and zucchini lasagna with aluminum foil. Bake the dish for 30 minutes. Remove the aluminum foil from the top of the baked zucchini lasagna and cook it for 15 minutes or until the top turns a bubbly brown.
Rest, garnish, and serve: Let the dish cool for 15 minutes, and if any excess liquid remains, drain it before serving.

How to Make Ahead, Store, Reheat, and Freeze?

This easy zucchini lasagna recipe is just what every busy chef needs. This delicious dish is perfect for effortless meal prep, storage, and hands-free reheating.

Make ahead: This zucchini meatless lasagna is a great make-ahead dish for busy weeknight dinners. First, assemble and bake the lasagna as instructed. Then, bring the dish to room temperature, drain any excess liquid, and place it in an airtight container. Store it in the refrigerator for up to three days. When ready to eat, reheat the lasagna in a 350-degree F. oven for 30 minutes or until it warms through.
Storage of leftovers: Let your veggie lasagna come to room temperature before storing. Then, transfer it to an airtight container and keep it in the refrigerator for up to three days. Also, drain the lasagna before eating, as it will likely develop extra moisture during storage.
Reheat: After storing your no-meat lasagna in the fridge, drain any excess liquid and reheat it in a 350-degree F. oven for 10-15 minutes or until warm.
Freeze: When freezing lasagna with spinach and zucchini, let it reach room temperature first. Drain all excess liquid, then portion it into an airtight container or cover it tightly with stretch film to avoid freezer burn. Transfer the covered dish to the freezer for upto a month.
Thaw: Thaw your frozen veggie lasagna overnight in the refrigerator. Be sure to drain any excess liquid before reheating. Then, place it in a 350-degree F. oven for 20-30 minutes or until heated through.

Expert Tips

You don’t have to be an Italian chef to prepare a gourmet vegetable lasagna recipe with zucchini. These master tips will ensure your healthy no-pasta recipe always comes out rich, tender, and flavorful.

Excess liquid/removing moisture: Because zucchini carries so much water, letting your slices rest on a towel before incorporating them into your lasagna assembly is essential. This time allows the zucchini to naturally sweat out its excess liquid, keeping your zucchini lasagna from becoming soggy. Though some recipes ask you to salt your zucchini before cooking, we found this extra step unnecessary.
Layering: Do not stress about the zucchini noodles being perfect. As long as each layer is covered with veggie noodles and then properly spread with tomato sauce and ricotta mixture, you should be fine. It is okay if your slices are imperfect. Simply cover as much of your lasagna surface with zucchini as possible, and your bake will come out perfectly.
Equipment: It is important that your zucchini is sliced thinly (⅛-inch pieces.) When we were developing this recipe, we initially tried to slice zucchini noodles using a mandoline slicer. While it did the job, we found that a vegetable peeler was easier to use. If you own a Y-peeler, that is even better, but either one would work.
For thicker Slices: If you do not own a peeler or a mandoline, then you can use a sharp knife to slice the zucchini. Though keep in mind that cutting thin, equal strips may be more difficult. If your knife-cut slices are thicker in width, then you can pre-bake them before adding them to your lasagna layers to remove excess moisture and reach a tender consistency. Line a baking sheet with parchment paper, and arrange your zucchini strips in a single layer. Preheat your oven to 350 degrees F. and bake them for 8-10 minutes, flipping them halfway through.
Bake covered then uncovered: Cheese tends to cook more quickly than the other lasagna layers, so it’s important to bake your dish covered for the first thirty minutes and uncovered for an additional fifteen. This way, your lasagna will cook fully without drying out, and your cheese will lightly melt and brown without burning.
Rest before serving: Let this grain-free lasagna rest for 10-15 minutes after removing it from the oven. This resting time will help the lasagna solidify its shape, making it easier to cut and serve neatly.

What to Serve with this Meatless Zucchini Lasagna?

Vegetarian lasagna with zucchini is the perfect meal for any night of the week. This collection of menu ideas will complete your table with everything from flaky garlic bread to succulent poultry.

Bread: No one can resist sopping up gooey lasagna sauce with a hearty piece of bread. A crusty loaf, like ike my No-Knead Bread, is ideal for balancing the tender texture of the zucchini lasagna noodles. For something quick (and super flavorful!), our Air Fryer Garlic Bread also makes an excellent addition to the meal.
Salad: Green salads are the way to go if you’re looking for a light, nutritious side to pair with your healthy zucchini lasagna recipe. Creamy Caesar Salad is a classic Italian option, while Quinoa Avocado Salad is a colorful and crisp mix that comes together in just 15 minutes. For other equally healthy, filling sides, you could also whip up any of my other Quinoa Salad Recipes and prepare yourself for a brilliant spread of delicious food.
With meat: Want to add some hearty protein to your meat-free lasagna? This cheesy, veggie-packed recipe is great for serving alongside Chicken Parm, Chicken Fricassee, and Grilled Cornish Hens.

FAQs

How do you keep zucchini lasagna from getting watery?

Zucchini tends to carry a lot of juices, so to avoid watery zucchini lasagna, I recommend letting your veggie slices rest on paper towels for a few minutes before adding them to your baking pan. This resting time will help draw out excess moisture before baking. Other ways to reduce wateriness include letting your baked lasagna rest after cooking so water can either evaporate or more evenly permeate its layers. It’s also a good rule of thumb to select fresh, small- or medium-sized zucchini, as they contain less fluid than larger, less fresh veggies. Still, because of the nature of zucchini, your veggie lasagna will inevitably have a little more liquid than classic lasagna, so don’t worry if you have to drain the top of your dish before serving or during storage.

Can zucchini lasagna be frozen?

You can freeze the dish once it reaches room temperature. Just be sure to transfer your lasagna to an airtight container or cover it as tightly as possible with several layers of stretch film to keep it from becoming freezer burnt. You can then thaw your frozen vegetarian zucchini pasta overnight in the fridge and reheat it for about 20 minutes at 350 degrees F.

Other Vegetarian Dishes with Summer Vegetables

Nothing tastes as light yet filling as this summer vegetable lasagna. However, if you want to make the most of your summer garden, these other healthy veggie dishes will satisfy all your cravings.

If you try this Vegetarian Zucchini Lasagna recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Vegetarian Zucchini Lasagna Recipe

Vegetarian Zucchini Lasagna made with zucchini "noodles" instead of pasta noodles! Layered with ricotta & tomato sauce, this healthy, gluten-free, grain-free, and keto-friendly meal is the perfect summer meal.

Course Main Course

Cuisine Italian

Diet Gluten Free, Vegetarian

Prep Time 30

Cook Time 30

Resting Time 15

Total Time 1 15

Servings slices

Calories 269kcal

Author Aysegul Sanford

Ingredients

3 medium-sized zucchini approximately 1 pound in total (60 slices)
2 tablespoons olive oil
1 medium onion chopped
4 cloves garlic finely minced or crushed through a garlic press
6 oz. fresh baby spinach roughly chopped
1 ½ cups full-fat ricotta cheese* excess liquid drained
1 large egg
1/2 cup parmesan cheese
2 teaspoons oregano dried (optional)
3 tablespoons basil fresh and chopped plus more for garnish
1 tablespoon lemon zest
½ teaspoon Kosher salt
½ teaspoon ground pepper
3 cups Tomato Basil Sauce or your favorite storebought Marinara Sauce
2 ⅓ cups mozzarella shredded

Instructions

To prepare the zucchini: Cut a small slice off the end of each zucchini. Slice the zucchini thinly lengthwise using either a mandoline, a y peeler or a sharp knife*.
Arrange the zucchini slices in a single layer on a kitchen towel or a few sheets of paper towels. As they rest, you will notice a trace amount of moisture emerging on the surface. Let them sit on the counter while you are working on the rest of the ingredients, and be sure to pat dry before the assembly stage.
In a medium skillet, heat the olive oil over medium-high heat, then add the onions and saute, stirring occasionally, until translucent, approximately 5 minutes. Lower the heat to medium and add the garlic and saute for an additional 1 minute.
Add the spinach and cook until fully wilted, 2-3 minutes. Remove from the heat, and let it cool for a few minutes while you are making the ricotta mixture. If there is any liquid in the pan, drain it prior to adding to the ricotta mixture.
To prepare the ricotta filling: Mix together ricotta cheese, egg, parmesan cheese, oregano, basil, lemon zest, salt, and pepper in a medium bowl.
Add in the spinach mixture and stir to combine.
Preheat the oven to 375 degrees F.
To assemble the zucchini lasagna: Spread ¼ cup of tomato sauce at the bottom of a 9×13-inch casserole dish.
Arrange the zucchini slices on top of the tomato sauce, placing them across the shorter width and covering the empty spots with more zucchini slices. You should use around 12-13 slices per layer.
Spread ⅔ cup of the filling (~7 oz.) over the zucchini layer. Spoon ½ cup of the tomato sauce and sprinkle with ⅓ cup of the mozzarella cheese.
Repeat the process four more times (5 layers in total), ending with the remaining tomato sauce and shredded mozzarella.
Cover with aluminum foil and bake for 30 minutes.
Remove the foil and bake for an additional 15 minutes so that the top will become bubbly brown. Let it cool for 15 minutes on the kitchen counter.
Garnish with some torn fresh basil leaves, slice and serve.

Notes

Yields: This recipe is made in a 9X13 baking dish that yields 9 slices of zucchini lasagna. The calorie and nutrition information below is per slice.
Ricotta Cheese: You can make your own ricotta or buy it from the store. However, be sure to drain any excess liquid before adding it to the mixture.
Excess liquid: If you have excess liquid in the baking dish after cooking, you can drain it out before serving. Letting the lasagne rest for 15 minutes will help the liquid set up.
Make Ahead: First, assemble and bake the lasagna as instructed. Then, bring it to room temperature, drain any excess liquid, and place it in an airtight container. Store it in the refrigerator for up to three days. When ready to eat, reheat the lasagna in a 350-degree F. oven for 30 minutes or until it is thoroughly warmed.
Storage of leftovers: Bring the lasagna to room temperature, transfer it to an airtight container, and keep it in the refrigerator for up to three days. It is possible that it will develop extra moisture during storage, so feel free to drain it before reheating.
Reheat: Reheat it in a 350-degree F. oven for 10-15 minutes or until warm.
Freeze: If you want to freeze this dish, we recommend baking it first. Simply bring it to room temperature and cover it tightly with stretch film to avoid freezer burn. Transfer the covered dish to the freezer for up to a month.
Thaw: Thaw it in the fridge overnight. Be sure to drain any excess liquid before reheating. Then, place it in a 350-degree F. oven for 20-30 minutes or until heated through.

Nutrition

The post Vegetarian Zucchini Lasagna appeared first on Foolproof Living.

Grilled Sockeye Salmon

Aysegul Sanford — Thu, 06 Jul 2023 17:05:23 +0000

It’s a fact: Once you make wild salmon on the grill, you’ll crave fresh seafood dinners all year round. The good news is that countless other recipes for wild-caught salmon will effortlessly fill your table with omega-3s and rich, tender flavors. Add a brilliantly sophisticated freshness to your spread with an iconic Salmon Nicoise Salad, or delight your tastebuds with the creamy Thai taste of Salmon Coconut Soup. You can’t go wrong with these easy fish recipes!

Ingredients You’ll Need

To prepare this smoky recipe for fresh sockeye salmon on the grill, you only need two sets of simple ingredients—fish and seasoning.

For the fish:

Wild Alaskan sockeye salmon: I prefer a fresh, whole salmon fillet for this recipe, though you may also use pre-cut fillets if you prefer easier salmon portions. Red salmon tends to be in season from May through July, but if you want to make this dish out-of-season or don’t have access to fresh alternatives, you can also use frozen sockeye salmon fillets. Just be sure to thaw them fully before roasting them.

For seasoning:

I use a very basic seasoning mixture to prepare my sockeye salmon for grilling. Because, if you have ever cooked it, you know that Pacific salmon is already delicious by itself and doesn’t need much.

So, in terms of seasoning, this easy recipe uses a handful of ingredients you likely already have in your pantry, but it will give your grilled salmon an irresistibly light, zesty, and robust flavor profile.

Olive oil
Lemon juice
Kosher salt and freshly ground black pepper
Garlic or garlic powder: Though optional, this pantry-ready addition adds bold, smoky undertones to this BBQ sockeye salmon recipe. Simply add it on top of your fillets or mix it into your seasoning mixture before brushing your fish. However, fresh minced garlic easily burns over high heat, so keep in mind that this addition may result in slightly charred notes in your seasoning for sockeye salmon.
Fresh Herbs: I like to sprinkle my grilled salmon with fresh dill, but any fresh herbs you like and have on hand would work for this recipe.
Lemon Slices: Serve it with fresh lemon slices or grill them for the dreamy char and grill marks.

How to Grill Sockeye Salmon on a Gas Grill?

This grilled sockeye salmon recipe is a godsend for quick, delicious meals. With this effortless guide, you’ll enjoy tender, flavorful grilled fillets in under ten minutes.

Prepare the grill: Preheat the grill to 350 degrees F.

Dry the fillet: Use a paper towel to pat dry both sides of the salmon.
Mix the seasoning: In a small mixing bowl, whisk the olive oil, salt, and pepper until fully combined.
Brush the salmon: Brush both sides of the salmon fillet with the olive oil mixture.
Scrape and clean grill: Scrape the grill grates with a wire grill brush until you remove all leftover food residue. Fill a bowl with oil, and dip a wad of paper towel inside. Use this oiled towel to coat the grates generously.
Grill the salmon: Place the sockeye salmon on the grill, skin side down. Cook the fish uncovered for three minutes or until it releases easily from the grates when lifted with a spatula.

Flip the fillet: Use two spatulas to flip the salmon carefully. Grill the sockeye salmon for an additional three minutes.
Let the fish rest: Transfer the grilled wild salmon onto a plate and loosely cover it with a tent of aluminum foil for a few minutes.
Serve: If desired, drizzle the top of the salmon with lemon juice and garnish it with fresh dill. Enjoy while still warm.

How to Store and Reheat?

This Pacific salmon recipe makes an excellent option for easy meal prep because you can enjoy it both warm, room temperature, or cold. With these simple storage tips, you won’t have to sacrifice a single bite of this sumptuous dish.

Storage: To store your grilled salmon fillet, let it reach room temperature. Then, transfer it to an airtight container and place it in the refrigerator for up to two days.
Reheat: The secret to keeping your leftover grilled salmon from drying out is to reheat it in a low-heat oven—preferably 300 degrees F.—for 2-3 minutes or until warmed through.

What to Serve With Grilled Alaskan Salmon?

Grilling sockeye salmon is a great way to get diverse, smoky meals all summer long. This collection of tasty sides—from tender potatoes to tangy salsas—pairs excellently with this heart-healthy meal.

Grilled vegetables: Nearly any veggie would work as a side when you grill wild salmon. I particularly love to serve this fish recipe alongside grilled asparagus and grilled zucchini, and Mexican Street Corn is a creamy, flavorful side no one can resist. You can also grill the lemons of this recipe for added presentation and to give your fish an enticing smokiness, though this step is optional.
Salsa and sauces: Adding sauce is an easy way to add delectable complexity to this simply grilled salmon recipe. Grilled salmon with Pineapple Salsa is a classic dish for summertime barbecue. But for a more robust, rich flavor, you can also serve your fillets with my five-minute Garlic Butter Sauce.
Salads: You can serve this red sockeye salmon recipe with any of my tasty summer salads. However, my favorites include a tangy, crisp Yogurt Cucumber Salad and my crowd-friendly, healthy Mayo-Free Coleslaw.
Potatoes: For a classic potato salad dressed to impress, my Red Potato Salad will compliment your fish with a perfect mix of savory, creamy, and fresh flavors. Or, if you want to put a salty, gourmet spin on your dinner menu, Caper Potato Salad will lend a complex mix of briny pickles, robust mustard, and tender potatoes to your table.

Expert Tips

If you want to know the best way to grill sockeye salmon, these pro-level tips are exactly what you need. You’ll get rich, tender fillets every time with this easy guide.

Good-quality fish: I learned during my visit with the folks over at Copper River Salmon that the best way to turn a simple sockeye salmon recipe into a gourmet meal is by selecting high-quality fish. If you’re using fresh fish, it’s best to cook it within the first 24-48 hours for the brightest, most mouthwatering flavors. However, if you prefer frozen fillets, fully thaw them before roasting—preferably by storing them in the fridge overnight.
Preheat the grill: Ensure your grill preheats to 350 degrees F. before adding your salmon. Because salmon cooks quickly, transferring the fish too early will result in overly cooked, dry fillets.
Clean and grease the grill grates well: For best results, it’s essential that you thoroughly clean and oil your grill grates before adding your salmon. If you don’t generously grease your grates, your fish will stick to the grill, making it difficult to flip and remove the fillets.
Keep the skin on: The skin on your sockeye salmon fillet provides an excellent fatty barrier that keeps the flesh from overcooking when exposed to high temperatures. Therefore, I highly recommend keeping the skin on while grilling. Plus, it peels off easily after the cooking process.
Do not move: The key to perfectly cooked salmon is to leave the fillet on the grill grates, skin-side-down, without touching it during the grilling process. Once the salmon cooks fully, it will release itself from the grates, and your spatula should fit easily under it without tearing its flesh.
Use two spatulas: If you are new to grilling a whole fish fillet, we recommend using two large spatulas (fish spatulas (affiliate link) are best if you have them) when flipping it. It is easier to flip them when you have ample support.
Grilled sockeye salmon in foil: We tested this recipe using a sheet of aluminum foil as well. There was no difference in the cooking time but the flavor lacked some of the smokiness. However, if you prefer to grill salmon in foil, be sure to grease the foil pieces with an oil spray first. Then, transfer the salmon to the middle of the foil and grill using the recipe instructions as written.
The thickness of the fish: In general, sockeye salmon is thinner than Atlantic salmon, resulting in less time on the grill. However, if your salmon is thicker, you might have to add more cooking time to ensure fully cooked fillets (and vice versa).
Check the doneness: The secret to a moist sockeye salmon recipe is not to overcook it. Keep in mind that salmon cooks so quickly. According to the folks over at America’s Test Kitchen, the ideal internal temperature for perfectly grilled sockeye salmon is 120-125 degrees F.
Marinade: Because this wild Alaskan salmon recipe packs so many robust, natural flavors, there’s no need to marinate your fish beforehand. However, if you want a different flavor profile, brush your fillets after grilling with a sweet-and-spicy Honey Mustard Glaze or a flavorful Maple Ginger Glaze for a tangy Asian take on this classic dish.

FAQs

Have more questions about how to cook Alaska salmon? This hassle-free guide will answer all your queries, from salmon preparation to grilling time.

Should you soak salmon before grilling?

Because it has so much natural flavor, there’s no reason to marinade salmon steak before grilling. However, if you prefer to add a more complex flavoring, you are welcome to brush it with your favorite glaze after it is grilled.

How long to grill sockeye salmon?

I recommend grilling red salmon over 350 degrees F. for two and a half to three minutes on each side—no more than six minutes in total. However, keep in mind that you may have to add a few minutes to the grilling time depending on the thickness of your fish.

Can you eat sockeye salmon skin?

Yes! The shiny side of Alaska sockeye salmon (AKA the skin) is perfectly edible, and skin-on fillets often contain more healthy omega-3 fatty acids. However, if you are not a fan, you can easily remove the skin before serving as it will easily come off.

Where does sockeye salmon come from?

Wild sockeye salmon is a type of salmon that comes from the Pacific Northwest, close to the coasts of North America and Asia. Fresh sockeye salmon is in season from late spring through middle summer (i.e., May through July) and are known for their deep red color and rich, firm taste.

Other Grilled Seafood Recipes You Might Like

Tempted to make grilled salmon every night of the week? These other grilled fish dishes will satiate your seafood cravings with their delectably moist, fresh, and bright flavors.

If you try this Grilled Sockeye Salmon recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Grilled Sockeye Salmon Recipe

This Grilled Sockeye salmon recipe is the ultimate summertime dinner that is ready in less than 15 minutes. Buttery rich and super flavorful, wild caught Alaskan salmon is perfect for grilling.

Course Dinner

Cuisine American

Diet Gluten Free

Prep Time 5

Cook Time 6

Total Time 11

Servings servings

Calories 189kcal

Author Aysegul Sanford

Ingredients

1 whole wild Sockeye salmon fillet* about 1 ¼ to 1 ½ pounds
¼ cup extra virgin olive oil plus additional to grill grates
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
1 lemon sliced or quartered
Fresh dill for garnish – optional

Instructions

Preheat the (gas) grill to 350 degrees F.
Pat the fillet dry with paper towels on both sides. Set it aside.
Whisk olive oil, salt, and pepper in a bowl until combined.
Brush the salmon fillet generously with the olive oil mixture on both sides.
Scrape the grill grates to remove any possible food residue. Dip a wad of paper towel into a bowl with oil and then generously coat the grates.
Carefully place salmon, skin side down, and cook uncovered for 3 minutes or until it releases easily when you slide a spatula between the salmon fillet and grill grate.
Using two spatulas, carefully flip the salmon fillet and cook the other side for 3 minutes. The perfectly grilled salmon should register 125 degrees F when inserted with an instant read thermometer.
Transfer it onto a plate and loosely cover it with aluminum foil for a few minutes.
If preferred, drizzle it with lemon juice and garnish with fresh dill and plenty of sliced lemon before serving.

Notes

Yields: This recipe makes one whole salmon fillet, which is ideal for 4 servings. The nutrition informatio below is for one serving.
Salmon: We used fresh wild Sockeye salmon but you can use frozen salmon in this recipe. Just make sure that it is fully thawed before grilling. You can use this recipe to cook Coho or King Salmon, but keep in mind that they tend to be thicker so the grilling time might slightly be longer.
Grilling Salmon Fillets: You can use this exact recipe to grill cut Sockeye salmon. The timing would mostly be the same. However, if your fillets are all center cut, you may have to grill slightly longer.
Marinade or glaze: Since Sockeye Salmon is already very flavorful, we did not think that it is necessary to marinade it. However, if you want, you can reserve some of the olive oil mixture to brush the salmon after it is grilled.
Don’t have a grill? Baking Sockeye in the oven is just as easy and delicious!
Storage: To store leftovers, bring your grilled fish to room temperature. Place it in an airtight container and store it in the refrigerator for up to 2 days. Reheat in a 275-degree oven for 3-4 minutes or until it is warmed to your liking.

Nutrition

The post Grilled Sockeye Salmon appeared first on Foolproof Living.

Sockeye Salmon Recipe

Aysegul Sanford — Thu, 06 Jul 2023 17:03:09 +0000

As I learned while on my Alaskan trip with Copper River Sockeye Salmon, once you know how to bake sockeye salmon following this basic recipe, you’ll unlock countless other delectable Pacific salmon recipes the whole family will enjoy.

This baked sockeye salmon fillet recipe is a no-brainer for easy, healthy weeknight meals. Sockeye salmon itself boasts dozens of health benefits and this easy fish dish is just one of many ways to incorporate it into your weekly menu. It also serves as a stepping stone to a multitude of other Alaskan sockeye salmon recipes, from elegant Salmon Nicoise to creamy Salmon Coconut Soup.

Ingredients You’ll Need

You’ll need two sets of simple ingredients to make this salmon sockeye recipe: the fish and its seasoning.

For the fish:

Wild Alaskan Sockeye Salmon (Fresh or Frozen): Using high-quality fish is essential to give this recipe its rich, buttery flavor. We used fresh salmon, which is in season from May through July. I also prefer using a whole salmon filet with the skin on it for easy cooking and a beautiful presentation. However, you can also use pre-cut fillets for a perfectly portioned spread. If you use frozen sockeye salmon fillets, thoroughly thaw them before roasting them.

Seasoning:

The best seasoning for sockeye salmon includes a basic mixture of zesty, robust ingredients and fresh herbs. Because this mixture packs so much flavor, you don’t need much to give your fish an incomparably bold taste.

Olive oil: Olive oil ensures that this oven-baked sockeye salmon recipe develops a crisp exterior and succulent, tender flesh while cooking. However, avocado oil will also work as a substitute.
Lemon: You’ll need fresh lemon juice, zest, and slices to give this dish bright flavors and an immaculate presentation.
Seasonings: Only kosher salt and freshly ground black pepper are necessary to season this baked salmon recipe. You can also sprinkle it with a pinch of red pepper flakes if you prefer.
Fresh garlic cloves: Finely minced garlic is the best but you can use garlic powder in a pinch.
Fresh herbs: Fresh dill and parsley are two signature herbs for red salmon recipes, lending them citrusy notes and grassy undertones. You can add one, the other, or both herbs for an elaborate flavor profile.

How to Cook Sockeye Salmon in the Oven

Cooking sockeye salmon is a cinch with these foolproof instructions. In just fifteen minutes, you’ll have a filling and flavorful spread that will astound foodies and families alike.

Prep the oven: Preheat the oven to 375 degrees F.

Whisk the oil mixture: In a small bowl, whisk the olive oil, lemon zest, lemon juice, salt, and pepper until thoroughly mixed.
Dry the fish: Use a few sheets of paper towel to pat dry both sides of the salmon fillet.
Season the salmon: Brush both sides of it with the oil-lemon mixture.
Arrange the fish: Line a baking sheet with aluminum foil, ensuring it’s at least four inches larger than your fillet. Transfer the brushed salmon—skin side down—to the middle of the foil, leaving two inches on both sides.

Add the fillet: Evenly distribute the garlic and lemon slices on top of the fish fillet.
Wrap the salmon: Gently fold the excess foil on both sides of the fish toward its center and loosely cinch it to help keep the foil’s shape. Fold the end foil pieces over the fish and loosely seal it.
Cook the sockeye salmon: Transfer the wrapped salmon to the oven and roast it for 10 minutes, untouched. After 10 minutes, carefully open the foil covering to check for doneness. Insert a digital thermometer into the thickest part of the fish. Your fish is ready to serve if the thermometer reaches 125 degrees F.
Add the herbs: Remove the Pacific salmon from the oven and carefully open the foil packet. Sprinkle the fillet with chopped parsley or dill.
Serve: If desired, cut the oven-roasted sockeye salmon recipe into slices, and garnish them with lemon slices and chopped fresh herbs. Serve and enjoy!

How to Store Baked Alaskan Salmon?

With so much mouthwatering flavor, you won’t want a single morsel of your fresh wild sockeye salmon to go to waste. These easy storage tips will ensure you can enjoy your leftover salmon for the next few days.

Storage: To store your salmon steak, let it come to room temperature first. Then, transfer it to an airtight container (or wrap it tightly in tin foil or stretch film), and place it in the refrigerator. Your fillets will stay fresh for 2-3 days.
Freeze: Though you can technically freeze cooked sockeye salmon, the fish’s texture and flavor won’t be as good as the freshly roasted version. Therefore, I don’t recommend freezing this recipe once cooked.
Reheating: The best part about this dish is that you can enjoy it warm, room temperature, or cold. If you prefer a warm fillet, reheat your fish in a low-heat oven (275-300 degrees F.) for 3-4 minutes or until heated. However, cook your salmon sparingly, as it will become dry and flavorless if overheated.

What to Serve With Sockeye Salmon Bake?

Alaskan sockeye salmon fillets make an irresistible pair with countless other delectable recipes. All my favorites are in this delicious collection, from flavorful grains to tender roasted veggies.

Sauces and salsas: With its creamy, bright flavors, Yogurt Dill Sauce is one of my favorite sauces to prepare when cooking Alaskan salmon. For a sweeter, more colorful option, you could also top your fillets with Mango Salsa or Peach Salsa—both of which complete this photo-ready spread.
Salad: This simple salmon recipe makes a phenomenal combination with any of my bright summertime salads. You can whip up my Spring Mix Salad or Butter Lettuce Salad in under twenty minutes for two of my most colorful, crisp sides.
Vegetables: Wild sockeye can pair with nearly any of my tasty vegetable sides because of its extreme versatility. However, some of my favorites include creamy Mexican Street Corn, buttery Roasted Asparagus, and Air-Fried Corn on the Cob.
Cooked Grains or Pasta: Nothing makes a more sumptuous pair than baking sockeye salmon in foil alongside a hearty grain dish. I recommend serving up a pot of Cooked Wild Rice or Cooked Quinoa for a well-seasoned, healthy side. You could also compliment your light fish with rich pasta recipes, like Garlic Butter Pasta or Zucchini Lasagna, or add a nutty, herbaceous taste with a bowl of Green Pasta.
Potatoes: Tender, flavorful, and filling, potatoes are a great option when preparing this Alaska salmon recipe. Muffin Tin Potatoes only need four ingredients for a creamy, buttery side dressed to impress. I also recommend my Parmesan Crusted Potatoes and Smashed Fingerling Potatoes for more melt-in-your-mouth potato recipes.
Wine: The best way to prepare sockeye salmon is alongside a bottle of crisp, dry white wine, such as pinot grigio or sauvignon blanc.

Expert Tips

This wild Alaskan salmon recipe is an easy way for both beginner and master chefs to prepare seafood without a hitch. These simple tips will ensure your fillet always comes out moist and flavorful.

Good quality fish: The best way to cook sockeye salmon is by starting with good-quality fish fillets. If you buy fresh fish, cooking it within the first 24-48 hours is ideal for maximum flavor. If you prefer using packaged, pre-cut frozen fillets, thaw them fully before roasting. The best way to thaw frozen fish is by placing it in the fridge overnight.
The temperature of your oven: We tested this recipe at various temperatures, including 375, 400, and 425 degrees F. However, we found that a gentle, low-temperature oven—ideally, 375 degrees F. for 10 minutes (until it is medium-rare) —produced the most tender, moist salmon.
The thickness of the fish: Sockeye salmon tends to be thinner than Atlantic salmon, which will affect your ideal cooking time. Therefore, if you’re working with a thicker fillet, I recommend increasing its time in the oven by a few minutes and vice versa.
Check doneness: Your sockeye salmon temperature should reach 120-125 degrees F. before removing the fish from the oven. Keep in mind that it will continue to cook after you take it out of the oven because of the residual heat. If you do not have a thermometer to check doneness, you can also tell by looking at its texture and color. Fully cooked salmon should have a flaky texture and an opaque pink color before removing it from the oven. Finally, you can do the fork test. If it flakes easily it should be ready to enjoy.
Slightly undercook it: When baking sockeye salmon in the oven, it’s important to slightly undercook your fish and let it rest for a few minutes before serving. The fillets will continue to cook even while resting, giving them time to reabsorb their juices and keep them from becoming dry. In short, undercooking the fish will provide you with a moist sockeye salmon recipe no one can resist.
Use the skin as a barrier to avoid overcooking: For best results, I highly recommend keeping the skin on your salmon fillet while baking (even if you are not a fan of eating the skin.) It comes off easily after the roasting process and acts as a protective fatty barrier on the fillets’ bottoms, keeping the fish from overcooking.
Aluminum foil vs. parchment paper: I prefer to make baked sockeye salmon in foil due to its ability to trap steam and maintain heat, resulting in moist, succulent fish. However, if you prefer parchment paper, simply increase the cooking time by two minutes to ensure thorough roasting.
Presentation: If you want your salmon to pop, add colorful and flavorful additions to your garnish ingredients, such as lemon slices and fresh herbs. You can also ensure a beautiful presentation by serving your fillet on a center plate, drizzled with your chosen sauce.

FAQs

Have more questions about this tasty oven-baked fish? We’ve got you covered, whether you’re wondering where wild salmon fillet comes from or expert seasoning tips.

What is a sockeye salmon fillet?

Sockeye salmon—also referred to as red salmon—is a type of salmon that comes from the Pacific Ocean and has brilliant red meat, a firm texture, and a rich, fresh flavor. A fillet refers to a specific cut from the fish’s backbone, which has no bones and often still has the skin attached.

What is the difference between sockeye salmon and Atlantic salmon?

Though there are many different salmon varieties, Pacific sockeye salmon tends to have a deep red color, while Atlantic salmon is often lighter pink or orange. Furthermore, sockeye varieties are firmer, with a richer flavor profile than other, milder Alaskan types.

Where is sockeye salmon from, and when is it in season?

Sockeye salmon, also called Red Salmon or Blueback Salmon, originate from the Northern Pacific Ocean and the rivers that discharge to it—including the coasts of North America, Eastern Russia, and the Northern Hokkaido Island in Japan—and are in season from May through July.

Where to buy sockeye salmon?

When sockeye salmon is in season, you can likely purchase it at most bigger grocery stores, like Costco and Sam’s Club, or you can often find it in the frozen section of your local grocery store. However, you can also buy it online if unavailable in your area.

How to season sockeye salmon?

There are dozens of ways to season this sockeye salmon fillet recipe. If you prefer a simple, zesty version, you can whisk together an easy sockeye salmon marinade with olive oil, lemon juice, salt, and pepper. You can also create a mixture of soy sauce, garlic, ginger, and maple syrup for a more complex, Asian-inspired variation.

How long to cook sockeye salmon in the oven?

During our recipe testing, we found out that it is best to cook salmon at 375 degrees for 10-12 minutes or until it is medium-rare. Keep in mind that even after you take it out of the oven it will continue cooking with the help of the residual heat.

How to know when sockeye salmon is done?

When sockeye salmon is done, the temp. of its thickest portion should reach 125 degrees F. You can also check the doneness by looking for a flaky texture and the signature sockeye salmon cooked color: when its deep red color turns to opaque pink.

Other Fish Recipes You Might Also Like

If you enjoy this easy sockeye salmon recipe and are a fan of grilled salmon, be sure to try our Grilled Sockeye Salmon recipe as well. And if you are in need of other seafood dinner inspiration, check out these other dishes—from wild Alaskan salmon recipes to mild mahi mahi— to satisfy your seafood fix in a snap.

If you try this Wild Alaskan Sockeye Salmon recipe, please take a minute to rate the recipe and leave a comment below. It is a huge help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Sockeye Salmon Recipe

This Baked Sockeye Salmon recipe is my foolproof method for cooking this delicious Wild Alaskan fish in the oven. It is a perfectly moist and flaky salmon recipe that is great for a healthy weeknight meal.

Course Dinner

Cuisine American

Diet Gluten Free

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 275kcal

Author Aysegul Sanford

Ingredients

1 sockeye salmon fillet* ~ 1 1/4 to 1 1/2 pounds with skin on
2 tablespoons olive oil
1 teaspoon lemon zest
1 tablespoon lemon juice
½ teaspoon Kosher salt
¼ teaspoon ground black pepper
2 cloves garlic minced
1 small lemon sliced
1 tablespoon fresh parsley or dill

Instructions

Preheat the oven to 375 degrees F.
Whisk together the olive oil, lemon zest, lemon juice, salt, and pepper in a small bowl.
Pat dry the salmon fillet on both sides using a few sheets of paper towel. Brush both sides of the salmon with the olive oil-lemon mixture.
Line a baking sheet with a large sheet of aluminum foil that is 4 inches longer than your salmon fillet. Place the salmon skin side down in the middle leaving 2 inches on both sides.
Distribute the garlic slices and lemon slices on top of the fillets.
Bring the excess foil on both long sides of the fish towards the middle and cinch loosely. Fold the end pieces of the aluminum foil onto the fish and seal it loosely.
Transfer it to the preheated oven and Bake for 10 minutes without opening the packet of salmon. When cooking time is complete, you can carefully open the foil packet and check doneness. If you have an instant read thermometer, insert it into the thickest part of the fish, if it registers 125 degrees F, it is ready to be served.
Remove from the oven, carefully open the foil. Sprinkle it with chopped parsley and/or dill.
If preferred, cut into slices, garnish with lemon slices and chopped fresh herbs, and serve.

Notes

Yields: This recipe make a whole fillet of salmon and serves a family of 4 easily. You can multiply the recipe as need if preferred. Though we recommend baking each fillet in their own foil packets.
Fresh or Frozen Sockeye Salmon: This recipe will work with fresh or frozen salmon. If you use frozen salmon fillets make sure to thaw them fully before baking them. You can use this recipe to roast King or Coho Salmon, but keep in mind that they tend to be thicker so the cooking time might be different.
Not a fan of using aluminum foil? You can cook Sockeye salmon in a parchment packet instead (following the recipe as written.) However, we recommend extending the cooking time by 2-3 minutes.
Can I roast sockeye salmon fillet on a sheet pan without covering it in foil? I prefer to roast sockeye salmon in foil to ensure a moist, succulent texture. However, you can make this recipe without aluminum foil by preheating the oven to 350 degrees F. and placing the fillet on a sheet pan lined with parchment paper. Then, brush both sides of the fish with the olive oil mixture and sprinkle it with salt, pepper, and minced garlic. Bake the salmon in the oven for 12-14 minutes or until its internal temperature reaches 125 degrees F.
A note about the cook time: Please keep in mind that there is a direct correlation between the thickness of your fillet and the cook time. We find that baking it in a milder heat (375 degrees) will cook it gently. For best results, we recommend checking doneness after the 10-minute mark. However, be careful as you open the foil packet as it is packed with hot steam.
Storage: Leftovers can be stored in an airtight container after they come to room temperature for 2-3 days. You can reheat them in a low heat oven (275-300 degrees F.) for 3-4 minutes or until heated.

Nutrition

The post Sockeye Salmon Recipe appeared first on Foolproof Living.

Ina Garten’s Roasted Shrimp Salad

Aysegul Sanford — Thu, 15 Jun 2023 17:48:10 +0000

A true Barefoot Contessa classic, this roasted shrimp salad is the same one Ina Garten herself sold in stores. Much like her Orzo with Shrimp and Feta Cheese, this recipe comes together in no time at all.

And if you are a serious shrimp lover, be sure to make Shrimp Scampi and BBQ Shrimp Skewers, too.

Ingredients

Ina Garten’s shrimp salad is a mix of pantry and fresh ingredients that are easy to find at the grocery store. Here are my best tips when shopping for this roasted shrimp salad recipe:

Shrimp: Buy whole shrimp labeled 16-20 or 21-25 (this is an indication of the size and number of shrimp per pound). You can peel and devein them yourself or purchase deveined shrimp to save yourself some time. If using frozen shrimp, thaw completely by placing the bag in a bowl of cold water for about 30 minutes.
Olive oil: Use good olive oil, preferably extra virgin olive oil if you have it on hand.
Mayonnaise: When first testing this recipe, we found the original 1 cup mayo Ina Garten used was too much, so I reduced it to ½ cup. As always, taste and adjust based on your desired preference.
Orange zest and orange juice: Orange zest and orange juice are the key ingredients that make this recipe so delicious and unforgettable. Lemon zest and lemon juice can be used in its place, but I highly recommend making it with orange.
Vinegar: The recipe uses white wine vinegar, but apple cider vinegar, red wine vinegar, or whatever you have on hand will work.
Fresh dill: While fresh dill is very classic and delicious, fresh herbs like fresh parsley would be great, too.
Capers: Make sure the capers are drained before adding to the salad. Not a fan? Use dill pickles or omit them altogether.
Red onion: Raw red onion adds a nice savory crunch. Replace it with Pickled Red Onions or Roasted Red Onions for a mild onion flavor. Or you can also use an equal amount of chopped scallions.

Optional Add-Ins and Variations

Although not included in the original recipe, here are some fun and creative add-ins to make this shrimp recipe your own:

Seasoning: While the shrimp is seasoned simply with Kosher salt and black pepper, you can add some nice flavor with 1 teaspoon of Old Bay seasoning, blackened seasoning, or a pinch of red pepper flakes for some heat.
Savory: One teaspoon of Dijon mustard or Worcestershire sauce mixed into the dressing would add a welcome savory bite.
Avocado: Add one cubed ripe avocado to the salad for some extra creaminess.
Salad greens: Serve it over a bed of mixed greens or thinly sliced romaine lettuce for some extra crunch.
Other veggies: Add additional fresh, crisp vegetables like diced English cucumbers, halved red cherry tomatoes, or diced bell peppers.

How to Make Barefoot Contessa’s Shrimp Salad?

This Ina Garten Shrimp Salad recipe is so easy to make and can be ready to serve in just about 1 hour, thanks to the shrimp’s quick cooking time. Here’s how to do it in a few easy steps:

Preheat Oven: Preheat the oven to 400 degrees Fahrenheit.

Prep Shrimp: Pat the shrimp dry with paper towels. Spread into one single layer on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss gently to ensure the shrimp is coated with the oil and seasonings.
Roast Shrimp: Roast the shrimp for 6-8 minutes, flipping them halfway through, until pink, pearly, and slightly curled into a ‘C’. Remove from the oven and let it cool for a few minutes. Transfer to a large bowl and set aside.

Make Dressing: While the shrimp is roasting, whisk together the mayonnaise, orange zest, orange juice, and vinegar in a large mixing bowl. Add the dill, capers, and red onion and mix until combined.
Toss: Pour the dressing over the shrimp and toss to combine. Cover with plastic wrap and set aside for 30 minutes before serving.

How to Make Ahead and Store

Ina Garten’s shrimp salad is a wonderful make-ahead recipe and keeps well in the refrigerator. To do so, simply:

Make Ahead: Make this shrimp salad up to 1 day in advance. Allow to cool to room temperature, then cover and store in the fridge. Remove from the fridge 30 minutes prior to serving.
Storage: Leftover shrimp salad will keep in an airtight container in the fridge for up to 2 days. The sauce will sink to the bottom over time, so give it a good stir before serving.

What to Serve With This Recipe?

A fabulous Barefoot Contessa shrimp salad can be served in a number of elegant and sophisticated ways. Some of my favorites include:

Bread: Serve it as a light dinner with a crusty French baguette or Homemade Olive Bread.
Soup: Make it a lighter meal by serving it alongside Ina’s Chilled Cucumber Soup or Creamy Zucchini Soup.
Grains: Make it more of a filling meal by serving it with some Cooked Quinoa, Cooked Wild Rice, or even cooked cous cous.
Wine: This light seafood salad goes wonderfully with a crisp, dry white wine like Pinot Grigio or Sauvignon Blanc.

Expert Tips

Use good quality ingredients. Your favorite brand of mayonnaise and olive oil will make the shrimp salad taste that much better.
A note on frozen shrimp: If you are using frozen shrimp, make sure it is fully thawed before cooking. According to Bon Appetit, frozen shrimp is better than fresh shrimp. But as always, shop for shrimp that is easily available to you.
Shrimp cooks very quickly. It is easy to overcook shrimp, so pay attention to the cooking time. Because it cooks so fast, I do not recommend using parchment paper, as the hot heat from the sheet pan does a better job of cooking the shrimp evenly.
Allow the shrimp to cool slightly before tossing with the sauce. You want warm shrimp, not piping hot. The gentle warmth will better absorb the dressing.
Put the sauce in the shrimp. Just as Ina Garten notes on the Food Network, add the sauce to the shrimp rather than adding the shrimp to the sauce. This way, you can moderate the amount of sauce you want tossed with the shrimp.
Let it rest before serving. Once Ina’s shrimp salad is prepared, cover it and allow it to rest for 30 minutes at room temperature to allow the flavors to marry together. Or, just as Ina Garten recommends in her cookbook, set it in the fridge for up to 6 hours before serving.

Other Shrimp Salad Recipes You Might Also Like:

If you try this Ina Garten’s Roasted Shrimp Salad recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Adapted from Ina Garten’s Barefoot Contessa, How Easy Is That? cookbook – Roasted Shrimp Salad recipe.

Ina Garten’s Roasted Shrimp Salad Recipe

Ina Garten’s roasted shrimp salad is a deli-style salad perfect for BBQs, picnics, potlucks, and holidays all year round. Surprisingly delicious, thanks to the addition of orange juice and orange zest, once you try this easy recipe, you will never buy roasted shrimp salad from the store again.

Course Lunch, Seafood Salad

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 8

Resting time 30

Total Time 48

Servings servings

Calories 276kcal

Author Aysegul Sanford

Ingredients

For The Roasted Shrimp:

2 lbs shrimp 16-20 or 21-25 peeled and deveined
1 tablespoon olive oil
½ teaspoon kosher salt
¼ teaspoon black pepper

For The Dressing:

½ cup mayonnaise
1 tablespoon orange zest from 2 oranges
2 tablespoons orange juice freshly squeezed
1 tablespoon white wine vinegar or apple cider vinegar
¼ cup chopped fresh dill
2 tablespoons capers drained
2 tablespoons red onion small diced

Instructions

Preheat Oven: Preheat the oven to 400 degrees Fahrenheit.
Prepare Shrimp: Using a sheet of paper towel, pat dry the shrimp on both sides. Transfer onto a sheet pan. Spread the shrimp on a single layer, drizzle with olive oil, and sprinkle with salt and pepper. Toss together to ensure that the shrimp is evenly coated with oil and seasoning.
Roast Shrimp: Roast for 6-8 minutes, flipping them halfway through roasting. Remove from the oven and let it cool for a few minutes. Transfer to a large bowl and set it aside.
Make the salad dressing: Meanwhile, make the dressing by whisking together the mayonnaise, orange zest, orange juice, and vinegar in a mixing bowl. Add the dill, capers, and red onion and mix to combine.
Toss, rest and serve: Pour the dressing over the shrimp and toss to combine. Cover with stretch film and let it rest at room temperature for 30 minutes before serving.

Notes

Yields: This recipe makes 4-5 cups of salad, good for approximately 6 (appetizer) servings. The approximate nutritional values below are per serving.
Make Ahead: Make it up to 1 day in advance. Allow to cool to room temperature, then cover and store in the fridge. Remove from the fridge 30 minutes prior to serving.
Storage: Leftover shrimp salad will keep in an airtight container in the fridge for up to 2 days. The sauce will sink to the bottom over time, so give it a good stir before serving.

Nutrition

The post Ina Garten’s Roasted Shrimp Salad appeared first on Foolproof Living.

Blackened Mahi Mahi

Aysegul Sanford — Sat, 10 Jun 2023 17:57:20 +0000

Also known as “dolphin fish,” mahi mahi is a majorly versatile ingredient. With its mild flavor and tender texture, this Hawaiian fish is a blank canvas that you can season and cook in dozens of different ways. Pan-fry, oven-bake, or prepare it on the grill (i.e., my Grilled Mahi Mahi recipe complete with my fan-favorite Mahi Mahi Marinade!), and you’ll never run out of ideas for an easy weeknight dinner.

Love blackened fish? Be sure to also try our Blackened Cod recipe.

This Blackened version is inspired by the cult favorite Costco blackened mahi mahi. Once you master the easy steps to making it at home, you won’t have to buy it from the store ever again.

Ingredients You’ll Need

You only need a few fresh, simple ingredients to prepare this blackened mahi mahi recipe:

Mahi Mahi: If you can get your hands on them, use fresh mahi mahi filets. However, frozen mahi mahi would also work. If you use frozen filets (pre-cut slices), thaw them overnight in the fridge or place them in a bowl of cold water, store them in the refrigerator, and wait until it thaws fully (1-2 hours). If you purchase a whole mahi mahi, I suggest cutting it into evenly sized portions. You also have the choice to prepare this dish as a skin-on mahi mahi recipe or remove the skin before cooking.
Olive oil: I use olive oil to brush the mahi mahi steaks, but you can use any oil with a high smoke point, such as canola, grapeseed, or avocado oil.
Unsalted Butter: Searing the fish in butter is the key to giving this recipe a rich, sumptuous taste. However, you may substitute it with olive oil if you are following a dairy-free diet.
Lemon or lime: I love topping this seafood dish with a squeeze of fresh lemon juice to brighten its natural flavors. However, you can also prepare this mahi mahi recipe without lemon juice by using lime juice instead or omitting the ingredient entirely.
Mahi mahi seasoning: In my opinion, the best seasoning for mahi mahi is my Homemade Blackened Seasoning, which uses a classic Louisianian mix of spices:
- Paprika: Though I prefer smoked paprika for this seafood recipe, regular paprika will also work.
- Onion powder
- Garlic powder
- Dried oregano
- Dried thyme
- Black pepper
- Kosher salt: Salt is a simple, pantry-ready ingredient that helps add depth to your blackened seasoning for mahi mahi. However, you can omit this ingredient if you’re watching your sodium intake or prefer a less salty version.

If you don’t have these spices for mahi mahi on hand, I recommend using Old Bay Blackened Seasoning (affiliate link) as an easy, store-bought substitute.

How to Make Blackened Mahi Mahi?

My favorite way to blacken mahi mahi on a busy weeknight is using a cast iron skillet. However, you can also use a frying pan or a nonstick skillet. Follow these easy instructions for perfectly blackened fish filets any night of the week.

Dry the mahi mahi: Use a paper towel to pat dry the fish fillets on both sides.
Brush with olive oil: Lightly coat both sides of the mahi mahi with olive oil, then set aside.
Prepare the seasoning for mahi mahi: Gather a shallow baking dish or a large plate. Then, mix the smoked paprika, onion powder, garlic powder, dried oregano, dried thyme, ground black pepper, and Kosher salt, ensuring that the spices blend evenly.
Season the mahi-mahi fillets: Dredge each piece of fish in the dry rub until you coat both sides. Set the seasoned steaks aside.

Melt butter: Heat a cast-iron skillet or frying pan over medium-high heat. Add the butter to the skillet and cook until entirely melted.
Add the mahi mahi: Gently transfer the seasoned fish to the hot pan, ensuring you don’t overcrowd it. You can cook this recipe in two batches if your fish doesn’t fit.
Cook the fish: Cook the mahi mahi steaks for two minutes. Then, flip them over and cook on the opposite side for another two minutes. Try to flake a small piece of the filet to test for doneness. If it flakes easily and is opaque, it’s ready to serve. If not, cook for 30 seconds on each side until done. Your mahi mahi should reach an internal temperature of 130 degrees F. before eating.
Serve: Remove the mahi mahi from the cast iron skillet and cover with aluminum foil. Let the fish rest for a few minutes, then serve with lemon/lime wedges. Garnish with my pineapple mango salsa, if desired.

How to Grill Blackened Dolphin Fish?

Grilling blackened mahi mahi is a breeze when you use these simple instructions. In a total time of 15 minutes, you’ll have the ultimate summer dish ready to serve.

Preheat: Set the grill to medium-high heat and wait until it reaches 425 degrees F.
Prep the grill: Clean off previous food debris from the grill. Then, use tongs to dip a wad of paper towel into the oil and generously coat the cooking surface of the grates.
Cook the mahi mahi: Lay the seasoned filets on the grill, place the cover on, and grill for two minutes. Use a good fish spatula to gently flip each steak, then grill for another two minutes. Use a digital thermometer to check the internal temperature of the mahi mahi steaks. When they reach 130 degrees F., remove them from the grill.
Serve: Transfer the mahi mahi steaks from the grill to a plate. Cover them with aluminum foil and let them rest for a few minutes. Serve!

How to Store and Reheat?

There’s no denying that this Cajun mahi mahi recipe tastes best when served fresh. However, with these storage tips, you can keep your leftovers fresh for quick lunches and easy meal prep.

Store: Let your leftover mahi mahi filet reach room temperature before transferring it to an airtight container. Then, store it in the fridge, and your blackened fish will stay fresh for up to two days.
Reheat: To reheat your Cajun mahi mahi, place it in the oven at low heat (300 degrees F.) for 3-4 minutes. Because this fish can dry out quickly, keep an eye on it during the warming process.

What to Serve with this Recipe?

Look no further if you’re looking for an Instagram-ready main course guaranteed to satisfy your tastebuds. Transform your fish filet into a sophisticated mahi mahi dinner with these tasty sides.

Fruity salsa: Who can resist a pairing that’s both iconic and colorful? Top your filets with Peach Salsa or Mango Pineapple Salsa to balance out the bold spice of blackened mahi mahi seasoning with luscious, sweet flavors.
Make tacos: Everyone loves Blackened Mahi Mahi Tacos’ fresh, bright taste. Skip the grocery store with my easy recipe for Corn Tortillas. Then, customize your fish tacos with delicious toppings, like my Easy Guacamole, Avocado Crema, and Mayo and Sugar Free Coleslaw.
With corn: Add sweet, tender veggies to your plate with mouthwatering corn recipes. Transform your table into an authentic Mexican market with my zesty recipes for Street Corn and Mexican Street Corn Salad. Or, give your menu a rustic, golden-yellow touch by preparing Air Fryer Corn on the Cob.
Rice: This spicy Cajun recipe tastes out-of-this-world when served atop a bed of fresh, steaming white rice. My favorites are simple basmati and coconut rice, which take minutes to prepare. However, you can also take your rice game to the next level by preparing low-carb, lime-infused coconut cauliflower rice.
Vegetables: Balance your hearty mahi mahi steaks with a light, healthy veggie side. My Buttery Garlic Beans give a rich, seasoned flavor to each bite. You can also take the hassle out of meal prep with 10-minute Air Fryer Green Beans or Steamed Asparagus.

Expert Tips

While I think that this is the best way to cook mahi mahi, below are a few things to keep in mind when making this recipe:

Thaw if frozen: If you use frozen mahi mahi steaks, be sure to thaw them fully before cooking. One option is to thaw them in the fridge or overnight. Otherwise, you can thaw them in 1-2 hours by placing them in a bowl of cold water and transferring the bowl to the fridge until ready to cook.
Timing: Cooking times may vary based on the size and thickness of your mahi mahi filets, so keep an eye on your fish to avoid over or undercooked pieces. If possible, purchase fish fillets that are equal in size to ensure even cooking.
Seasoned skillet: The best way to keep your mahi mahi from sticking to the pan is to use a well-seasoned cast iron skillet. Not only will this allow your filets to come off the pan in one piece, but it will also give your fish a deliciously complex flavor profile. If you feel uncomfortable cooking blackened mahi mahi in a cast iron skillet, a ceramic frying pan (affiliate link) is a great option.
High heat: The best tip for making this quick mahi mahi recipe is to fully heat your pan or grill before adding your meat. This high temperature will ensure a short cooking time, keep your fish moist, and—if you don’t touch your filets during the cooking process—will ensure they don’t break apart when flipping them.
Dry the fish and season well: If you want every bite of this blackened mahi mahi recipe to have maximum flavor, fully dry and add the blackened seasoning mix to all sides of the fish—not just the top and bottom. I also recommend gently pushing the seasoning into the meat so it doesn’t fall off during cooking.
Keep a close eye on it: Mahi mahi cooks incredibly quickly, so watch it closely throughout the process to ensure it doesn’t overcook.
Rest for a few minutes: After removing them from the heat, let your blackened fish filets rest under an aluminum foil tent for 1-2 minutes. This step will allow your mahi mahi to reabsorb its flavorful juices, resulting in a juicy, tender fish.
Proper ventilation: This recipe uses many aromatic spices, so it tends to smoke when placed on a high-heat grill or cast-iron skillet. I recommend preparing this dish in a well-ventilated area to avoid coughing or discomfort, using a kitchen fan or open windows.

FAQs

You don’t have to stress over this quick mahi mahi recipe. These expert answers will eliminate all your cooking worries, from oven-baked alternatives to adjusting spice levels.

What is meant by blackened fish?

If you’re wondering, “What is blackened mahi mahi?” you’re not alone! “Blackening” is a process in which something—usually a protein—is pat-dry, brushed with melted butter or oil, and heavily coated in a Cajun seasoning blend. The fish is then cooked at a high temperature until it forms a crispy crust of external seasoning.

How to blacken mahi mahi in the oven?

To make oven-baked blackened mahi mahi, preheat your oven to 375 degrees F. Then, cook your seasoned filets for 8-10 minutes or until they reach an internal temperature of 130 degrees F.

What does blackened mahi taste like?

Blackened mahi mahi boasts one of my recipe book’s most balanced flavor profiles. Its bold seasoning gives it a smoky, savory, and spicy kick, while the fish provides a mild and sweet base.

Can I use this cooking method and blackening spices using other fish than mahi mahi?

Yes, you can. Other firm and mild white fish, such as halibut, grouper, and snapper, would also work.

Is blackened fish spicy?

Though blackened fish is mildly spicy, the level of spiciness may vary depending on the rub used for mahi mahi. Specific blackened seasoning mixes may use more cayenne pepper than others, producing a spicier taste. Make your own blackening seasoning mix so you can adjust the spiciness according to your taste buds.

Other Fish Recipes You Might Also Like

Can’t get enough of this mahi mahi with homemade Cajun seasoning? These other fish dishes will give you fresh coastal vibes, satisfying your seafood cravings with tender, buttery flavors.

If you try this Blackened Mahi Mahi recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Blackened Mahi Mahi Recipe

Up your weeknight cooking game with this easy blackened mahi mahi made with a homemade blackening spice mix. Ready in 15 minutes, this Cajun mahi mahi recipe is naturally gluten-free, low-carb, and keto and paleo-friendly.

Course Dinner, Weeknight Dinner

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 5

Total Time 15

Servings servings

Calories 276kcal

Author Aysegul Sanford

Ingredients

4 mahi mahi filets 4 ounces each – thawed if frozen
2 tablespoons olive oil plus more if grilling
2 tablespoons unsalted butter

Blackened seasoning:

3 teaspoons smoked paprika
2 teaspoon onion powder
2 teaspoon garlic powder
2 teaspoons dried oregano
2 teaspoons dried thyme
2 teaspoons ground black pepper
1 teaspoon Kosher salt

Optional:

¼ teaspoon Cayenne pepper (optional)
Lemon or lime wedges

Instructions

Prepare the mahi mahi fillets: Pat the filets dry on both sides with using a few sheets of paper towels.
Lightly brush the fillets with olive oil on both sides. Set aside.
Make the blackened seasoning by mixing together the smoked paprika, onion powder, garlic powder, dried oregano, dried thyme, ground black pepper, and Kosher salt in a shallow baking dish or large plate. Make sure that it is fully blended.
Dredge each mahi mahi filet in the blackened seasoning, making sure that they are coated on both sides. Set aside.
To blacken mahi mahi on the stove, start by heating a cast iron skillet (or a frying pan) over medium-high heat.
Add the butter and cook until fully melted but not browned.
Gently add the seasoned mahi mahi fillets to the pan. Do not overcrowd the pan. If all four of them don’t fit, you can do it in two batches.
Cook for 2 minutes, then gently flip and continue to cook the other side for an additional 2 minutes. To test for doneness, try to flake a small area of the fish. It should flake easily and look opaque. If it does not, cook for an additional 30 seconds per side until done. If you have a digital thermometer, you can insert it into the thickest part of the fish. If it registers 130 degrees F, it should be cooked.
Remove from the skillet, cover it with aluminum foil, and let your blackened mahi mahi rest for a few minutes. Serve with lime or lemon wedges on the side. If preferred, garnish with mango salsa.

Notes

Yields: This recipe makes 4 blackened mahi mahi fillets and serves 4 people.
Timing: Cooking times may vary based on the size and thickness of your mahi mahi filets, so keep an eye on your fish to avoid over or undercooked pieces. If possible, purchase fish fillets that are equal in size to ensure even cooking.
Seasoned skillet: The best way to keep your mahi mahi from sticking to the pan is to use a well-seasoned cast iron skillet. A ceramic frying pan (affiliate link) is a great option if you do not have a cast iron skillet.
Keep a close eye on it: Mahi mahi cooks very quickly, so it is recommended that you watch it closely as it cooks.
Storage of leftovers: Let your leftover mahi mahi filet reach room temperature before transferring it to an airtight container. Then, store it in the fridge for up to two days.
To Cook Blacken Mahi Mahi on the grill:
- Heat a grill to medium-high until it reaches 425 degrees F.
- Prepare the grill by cleaning off any previous food debris. Using tongs, dip a wad of paper towel into the oil and generously coat the grates where you will be cooking the filets.
- Gently place the mahi mahi steaks on the grill. Put the cover on and grill for 2 minutes. Using a spatula, carefully flip them and grill for another 2 minutes. If you have a digital thermometer, you can check doneness by inserting it into one of the fillets. The internal temperature should be 130 degrees F.
- Remove from the grill onto a plate. Cover with foil and let them rest for a few minutes before serving.

Nutrition

The post Blackened Mahi Mahi appeared first on Foolproof Living.

Shish Tawook

Aysegul Sanford — Thu, 25 May 2023 19:46:50 +0000

What is Shish Tawook and Where Does It Come From?

Also referred to as “chicken tawook” and “shish taouk”, Shish tawook is a traditional Turkish dish made by threading marinated chicken on skewers and cooking them over a grill. Unsurprisingly, the word “shish” translates to “skewer,” while the word “tawook” means “chicken” in Turkish. Together, the name means “chicken threaded on a skewer.”

This recipe’s classic meat marinade—a mixture of yogurt, tomato paste, and spices—dates back to the Ottoman Empire, which ruled much of the Middle East from the 1300s to the 1900s. Since its inception, this recipe has been claimed by many countries in and around the Middle East, including Turkey, Lebanon, and Egypt.

Though popular in its countries of origin, shish tawook has made a considerable mark on American culture—becoming a popular dish in Mediterranean, Lebanese, and Middle Eastern fast food restaurants in the US.

List of Ingredients

This shish tawook recipe comes together with two sets of ingredients:

Shish tawook marinade: To make this Middle Eastern chicken marinade, you will need:
- Greek yogurt: I like the thick creamy texture of full-fat Greek yogurt, but you can also use plain yogurt.
- Lemon zest and freshly squeezed lemon juice
- Olive oil
- Fresh garlic cloves
- Tomato paste: This is mostly for color than flavor and can be omitted if preferred.
- Seasonings: You will need warm spices like ground cumin, dried oregano, paprika, and basic seasonings like kosher salt and black pepper. Optionally, you can also add in a pinch of cayenne pepper for some heat.
Chicken: You can use boneless skinless chicken thighs or boneless skinless chicken breasts for this shish chicken kebab recipe. Regardless of which one you use, it is important to make sure they are cut in equal sizes.

In terms of equipment, you will need either metal or wooden skewers to thread your kabobs.

How to Make Shish Taouk?

The recipe for shish taouk makes authentic Middle Eastern cuisine easy for cooks at any level. Follow the instructions below for a juicy chicken dish that is guaranteed to impress:

Prep the chicken: Remove any residual skin and fat from your chicken, then slice it into one-inch chunks. Transfer your sliced chicken cubes into a large bowl, and set it aside.
Make the yogurt marinade: In a mixing bowl, mix yogurt, fresh lemon juice, lemon zest, olive oil, garlic, ground cumin, dried oregano, paprika, tomato paste, salt, and black pepper. Whisk until the ingredients thoroughly blend.
Add the chicken: Pour the marinade over the chicken and toss the mixture until each piece of chicken has an even coating of marinade. Cover the bowl with plastic wrap and remove as much air as possible. Transfer the meat to the fridge and marinate the chicken for at least 4 hours or preferably overnight.
Prepare the skewers: If you are using bamboo or wooden skewers, soak them in water for 30 minutes before assembling the chicken kebabs.

Preheat the grill: Set the burners to medium-high, and let it preheat for 10 minutes or until it reaches 400 degrees F. Use tongs to dip a wad of paper towel into the olive oil and thoroughly wipe the grates.
Assemble the skewers: Thread the meat through the skewers, tapping off any excess marinade. If you have any thin pieces, fold them before threading to ensure even cooking. Do not overcrowd the meat as you thread the skewers. Leaving a little room between each piece will help each chicken piece cook evenly.
Cook: Place the chicken skewers onto the oiled grate in a single, even layer. Cover the grill and cook for 12-15 minutes, rotating the skewers every five minutes. This rotation will evenly brown your meat and give the dish its signature grill marks. Check doneness by inserting a meat thermometer (affiliate link) in a few of the chicken pieces. They are fully cooked if they reached 165 degrees F.

Rest and serve: Place a sheet of aluminum foil loosely over the grilled chicken skewers and let it rest for 10 minutes. Serve!

How to Make Ahead, Store, and Reheat?

Chicken shish tawook is a godsend for easy meal prep and leftover storage. Whether you make it for a weeknight meal or a summer party, you won’t let a single bite go to waste with these helpful tips:

Make ahead: The best part about Middle Eastern marinated chicken is that its flavor deepens the longer it sits. You can marinate your chicken for up to 24 hours before cooking. Then, assemble your chicken kabobs and grill them as written in the recipe below.
Storage: When done eating, let your chicken reach room temperature. Then, remove the meat from the skewers and store it in an airtight container in the refrigerator for up to three days.
Reheating: You can reheat the leftover shish chicken kabobs using three different methods:
- In the oven: Place your leftovers on a sheet pan and warm them in a preheated 325 degrees F. oven for 10-15 minutes.
- On the stovetop: Heat your chicken in a skillet with a bit of oil over medium-high heat until heated through.
- In the microwave: For a super-quick reheating method, place your leftovers in a microwave-safe container and microwave them for 1-2 minutes—checking every 30 seconds—until warm. If your meat is too dry, add a splash of water to the container before heating.

What to Serve with Shish Tawook?

You won’t believe how many menus you can design around this Middle Eastern Grilled Chicken recipe. This collection has everything to help you create a feast in your own kitchen:

Make it a sandwich or wrap: Nothing hits the spot better than a shish tawook sandwich. Simply remove your grilled chicken from its skewers, lightly grill a slice of pita bread or lavash, spread a sauce on top, and add your chicken. In Turkey, I’ve seen people make a chicken tawook wrap by spreading the pita with creamy hummus, then topping it with cooked chicken, sliced tomatoes, and red onions (or sumac onions for a zestier taste). Then, it is drizzled with a yogurt-based sauce such as yogurt dill sauce or tahini yogurt sauce.
Turn it into Lebanese chicken kabobs: Want to make it as they do in Lebanese restaurants? Spread your lavash (or pita bread) with Lebanese garlic sauce, toum, and then place the shish tawook on top along with lettuce, pickles, and tomatoes. If you have never made this Lebanese recipe, this homemade toum garlic sauce recipe is my favorite one.
Serve over rice or tabbouleh: Whip up a pot of simple rice for an easy weeknight fix. Or, for a more traditional pairing, serve this Middle Eastern chicken skewers recipe alongside Turkish Tabbouleh or Tabbouleh with Quinoa with a helping of cool tzatziki on the side.
Simple salad on the side: Packed with protein and herby flavor, this chicken kebab recipe balances perfectly with a garden-fresh salad. Prepare an authentic Middle Eastern menu with a Turkish White Bean Salad or Fattoush Salad. You can also add tasty, crisp flavors to your table with my Yogurt Coleslaw or any of my other delicious summer salads.

Expert Tips

This five-star Middle Eastern meal is pretty straightforward and quite easy to make. Below are a few helpful tips to help you make the best chicken shish tawook on your first try:

Don’t skimp on the marination: Sufficient marination is the key to the tender, juicy chicken in this recipe. Like my Yogurt Chicken Marinade, the yogurt and lemon juice in this recipe’s marinade tenderizes the meat and infuses it with rich, tangy flavors. To ensure your chicken comes out as juicy as possible, I recommend letting it sit for at least 4 hours— up to 24 hours—before cooking.
Cut the chicken into equal sizes: Be sure to slice your chicken into even, one-inch chunks before threading them on the skewers. Evenly-sized chicken cubes will allow each skewer to cook at the same rate.
Thread loosely: Thread your tender chicken chunks loosely on their skewers to avoid crowding and uneven cooking. I also recommend leaving 1-2 inches on the ends of your skewers so you can easily remove the chicken pieces from the skewers.
Oil the grates: To avoid sticking and burnt meat, thoroughly oil your grill grates before cooking your shish taouk. Furthermore, once you add the chicken skewers to the grates, turn them a few times to ensure even cooking.
Check for doneness: The best way to check your shish tawook’s doneness is to insert a digital meat thermometer into the center of a piece of chicken. USDA recommends cooking chicken until its internal temperature reaches 165 degrees F. before serving.
Let the chicken rest: Once you remove the chicken skewers from the grill, let it rest under a sheet of aluminum foil for 5-10 minutes before serving.
Don’t have a grill?: If you don’t have access to an outdoor grill, you can use an indoor grill pan to prepare your chicken shish tawook on the stovetop. You can also make a slightly different version of this recipe in the oven using my recipe for Oven-Baked Chicken Kabobs.
Add vegetables to the skewers: The authentic shish tawook recipe is not made with vegetables. However, if you prefer, you can use quick-cooking vegetables such as onions, mushrooms, and green bell peppers as you thread the chicken.

FAQS

What is the difference between chicken shawarma and tawook?

The difference in shish taouk vs. shawarma lies in marination and cooking. Though both dishes originate in the Middle East, chicken shawarma doesn’t usually include yogurt in its marinade, resulting in a deeper flavor profile. Also, shawarma comes from slow-cooking stacks of spiced chicken slices on a vertical rotisserie and slicing off the outer layer.

What is the difference between chicken mishwi and chicken tawook?

To identify chicken mishwi vs. tawook, you’ll want to look at the method of assembly and cooking process. Chicken mishwi refers to chicken grilled on charcoal, whereas shish tawook is made by cooking cubed chicken on skewers.

What is the difference between shish kebab and shish tawook?

Though both refer to dishes cooked on a skewer, shish kebabs can include any meat, including beef, chicken, or seafood. Shish kabobs may also have veggies, like bell pepper or onions, for extra freshness and fiber. Meanwhile, shish tawook refers to skewered kebabs made with marinated chicken.

Can shish kabobs be cooked in the oven?

Yes! To cook shish tawouk in the oven, line a sheet pan with parchment paper and arrange your marinated chicken pieces. Bake the meat for 15-20 minutes at 450 degrees F., flipping halfway through. Finish the cooking process by broiling the chicken for one minute on each side, up to two minutes in total.

How can I turn this into a chicken maroosh recipe?

Popularized by a Philadelphia-based restaurant, chicken maroosh is a version of shish tawook served on a hoagie roll rather than on pita or lavash. Top your hoagie with charred onions, tomatoes, pickles, and garlic sauce for an authentic maroosh recipe.

What are some other names used to describe this recipe in Middle Eastern restaurants?

Nowadays, people in the U.S. refer to this dish in dozens of different ways, including “sheesh tawook”, “chicken taouk”, and “shistaouk.” I’ve even heard it marketed as “Chickabob” in some Lebanese restaurants in the US.

Other Middle Eastern Recipes You Might Also Like

If you love this shish taouk recipe, I have dozens of other classic recipes for you to try. You won’t be able to resist these fan-favorite dishes’ mouthwatering Middle Eastern flavors.

If you try this Shish Tawook recipe, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Shish Tawook Recipe

Experience authentic Shish Tawook, tender, juicy Middle Eastern chicken skewers grilled to perfection. Marinated in yogurt, garlic, lemon, and spices, this grilled chicken recipe is simple yet bold and flavorful.

Course Chicken Recipes, Dinner

Cuisine Middle Eastern

Diet Gluten Free

Prep Time 15

Cook Time 15

Marinading Time 4

Total Time 4 30

Servings skewers

Calories 181kcal

Author Aysegul Sanford

Ingredients

Chicken

2 pounds boneless and skinless chicken thighs or chicken breasts, cut into 1-inch cubes

For The Marinade

¾ cup whole milk Greek yogurt or plain yogurt
1 teaspoon lemon zest
¼ cup lemon juice freshly squeezed
3 tablespoons olive oil plus more for the grill
6 garlic cloves minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon paprika
2 tablespoons tomato paste
1 teaspoon Kosher salt
¼ teaspoon pepper
Pinch cayenne pepper optional

Instructions

Prepare the chicken: Remove any residual skin or fat from the chicken; pat dry and transfer the chicken pieces to a bowl and set aside.
Prepare the marinade: In a mixing bowl, whisk together the yogurt, lemon zest, lemon juice, olive oil, garlic, ground cumin, dried oregano, paprika, tomato paste, salt, and pepper so that all are incorporated.
Pour the marinade over the chicken and mix well, ensuring all the chicken pieces are thoroughly coated. Cover it tightly with plastic wrap, removing as much air as possible. Place it in the fridge and marinate for at least 4 hours or preferably overnight.
If using wooden skewers, begin soaking them in water for 30 minutes prior to assembling the marinated chicken. Remove the marinating chicken from the fridge 20 minutes before grilling.
When ready to grill*, turn burners to medium-high and let them preheat for 10 minutes or until it reaches 400 degrees F. Using tongs, dip a wad of paper towel into the extra olive oil and then generously wipe the grates*.
Meanwhile, remove the chicken from the marinade and thread the chicken pieces through the skewer. Tap off any excess marinade. If you have a thin piece, fold it as you thread it so it will cook evenly. Do not pack the pieces too tight, as this can lead to uneven cooking.
Place the skewers on the oiled grate in a single layer. Cover and cook for approximately 12-15 minutes, rotating every 5 minutes so that you achieve a nice browning with grill marks. If you have a meat thermometer, check doneness by inserting it into one of the chicken skewers. If the internal temperature reached to 165 degrees F., your shish tawook should be cooked.
Remove the skewered chicken from the grill and tent with aluminum foil for at least 10 minutes before serving.

Video

Notes

Yields: This recipe yields 8-9 skewers of shish tawook with each skewer having 5 pieces of cubed chicken. The nutritional information below is per skewer.
Cook on the stove top*: If you do not have a grill, you can cook your skewers in a grill pan on the stove. It takes about 15-20 minutes to cook them on the stove.
Do not skip the oiling of the grill grates: This is an important step to ensure that the chicken releases easily (and in one piece) when cooked. If you skip this step (or do not oil them well) the chicken skewers will stick to the grates and it will be difficult to flip them.
Make ahead: You can marinate your chicken for up to 24 hours before cooking. When ready, assemble and cook them as directed in the recipe.
Storage: Bring the leftovers to room temperature. Then, remove the meat from the skewers and store it in an airtight container in the refrigerator for up to three days.
Reheating: To heat in the oven, place your leftovers on a sheet pan and warm them in a preheated 325 degrees F. oven for 10-15 minutes. And to warm it up on the stovetop, place your chicken in a skillet (or a grill pan) with a bit of oil over medium-high heat and cook until heated through.
Serving suggestions: These chicken skewers can be served with cooked grains, summer salads, or in lavash bread. I served them over a bed of tabbouleh and with a side of tzatziki.

Nutrition

The post Shish Tawook appeared first on Foolproof Living.

Chicken Kabobs in Oven

Aysegul Sanford — Thu, 25 May 2023 19:42:02 +0000

Baking chicken kabobs is one of the most flavorful ways to prepare juicy, seasoned chicken all year round. A favorite protein among many, these baked chicken skewers make the perfect meal with fresh zesty marinade, succulent meat, and easy cleanup. Even better, when you give this delicious recipe a quick broil at the very end, your chicken kabobs will taste very similar to its grilled version.

Ingredients You’ll Need to Make Baked Chicken Skewers

You’ll need two sets of simple ingredients to make oven-cooked chicken kabobs:

Marinade: The seasoning for chicken shish kabobs is inspired by my Mediterranean
seasoning. You’ll need the following:
- Olive oil
- Lemon zest and fresh lemon juice
- Spices and herbs: Dried thyme, dried oregano, garlic powder, Kosher salt, and ground black pepper.
Chicken: You will need two pounds of boneless, skinless chicken breasts or chicken thighs sliced into one-inch chunks.
Vegetables: It is optional, but you can easily turn these into chicken vegetable kabobs by including veggies such as red onions, green bell peppers, and yellow peppers.

In terms of equipment, you’ll need metal, bamboo, or wooden skewers to assemble the kabobs.

Substitutions & Optional Add-Ins

Marinade: If you prefer a tangier, creamier taste, you can use my Greek Yogurt Chicken Marinade. Or, if you’d like to make an Asian-inspired meal, you can opt for my soy sauce-based chicken teriyaki marinade instead.
Vegetables: The best part of cooking chicken skewers in the oven is playing around with what fresh veggies to use. In addition to onions and peppers, I recommend using quick-cooking vegetables such as button mushrooms, baby bella mushrooms, zucchini, or cherry tomatoes.
Spices: Feel free to get creative by adding your favorite spices to the marinade. Earthy and flavorful spices like ground cumin and smoked paprika pair beautifully with the rest of the marinade ingredients.
Fresh herbs: A sprinkle of chopped fresh parsley or dill is an easy way to give these oven-roasted chicken skewers a gourmet finish.

How to Cook Chicken Shish Kabobs in the Oven?

Baking chicken kabobs in the oven is a quick and tasty way to enjoy five-star Mediterranean fare all year round. No grill, no problem! Simply follow the instructions below:

Prepare the chicken kabob marinade: In a large bowl (one that is big enough to accommodate all the chicken pieces), whisk together the olive oil, lemon zest, lemon juice, dried thyme, dried oregano, garlic powder, Kosher salt, and black pepper. Set it aside.
Dry and cut the chicken: Dry chicken breasts using a sheet of paper towel on both sides. First, cut them into strips and then each strip into 1-inch cubes.
Marinade: Add the cubed chicken to the bowl of marinade, and toss to ensure each piece of chicken receives an even coating. Cover the bowl of chicken with plastic wrap. Press down on the layer to remove any air, and seal the bowl tightly. Place the meat in the fridge for at least one hour or for up to 12 hours.
Soak the skewers: If you are using wooden skewers, soak them in water 30 minutes before cooking.
Remove the chicken: 20 minutes before assembly, take the marinated chicken out of the fridge.
Preheat the oven: Set the oven to 450 degrees F., and line a baking sheet with parchment paper. Set the prepared sheet pan aside.

Assemble the kabobs: Loosely thread the pieces of chicken on each skewer, discarding any excess liquid. If desired, alternate the chicken chunks with onion and peppers. For 2 pounds of chicken, you should have 8 skewers, with each skewer having 5 pieces of cubed chicken.
Place the kabobs on the sheet pan: Arrange the assembled kabobs on the parchment-lined baking sheet, ensuring not to crowd the skewers.
Bake the chicken kabobs: Place the skewered chicken in the oven and bake for 16 minutes, flipping it halfway through baking. When rotating the chicken kabobs, I recommend removing the sheet pan from the oven as it is easier (and safer) to rotate the skewers, especially if you are using wooden ones.
Broil: Switch the oven to the broil setting and cook the chicken kabobs for one minute on each side, not exceeding a total of two minutes. Check for doneness by inserting a meat thermometer (affiliate link) into the center of one of the chicken chunks. When the meat reaches an internal temperature of 165 degrees F., remove the kabobs from the oven.
Rest and serve: Loosely cover the oven-roasted kabobs with a sheet of aluminum foil, and let them rest for 5-10 minutes. Once the resting process finishes, serve!

How to Make Ahead, Store, and Reheat?

Oven-baked chicken kabobs are excellent for anyone who enjoys easy meal prep. Prepare these kabobs, and simple meals will be ready throughout the week.

Make ahead: To transform this chicken skewer recipe into an easy 30-minute meal, prepare your chicken marinade up to two days in advance. Store the chicken and marinade in an airtight container in the fridge, and assemble your chicken kabobs when you are ready to bake them.
Storage: Let your baked shish kabobs reach room temperature before storing them. Then, place the skewers (or, if you prefer, you can remove the meat from the skewers) in an airtight container in the refrigerator. Your leftover kabobs will stay fresh for 2-3 days.
Reheat: You can reheat the leftovers in a preheated 350 degrees F. oven for 10-12 minutes or until heated through. If they look dry, you can lightly brush the chicken pieces with a teaspoon of olive oil before placing them in the oven. You can also reheat your chicken kabobs in the microwave for 1-1½ minutes (checking every 30 seconds), until they are warmed thoroughly.

What to Serve with Baked Chicken Kebabs?

When you bake chicken skewers, you’ll unlock countless delectable menus fit for a restaurant. This simple collection has everything to satisfy your table, from savory grains to crisp salads.

Rice and grains: Jasmine rice is a simple classic, while other seasoned options—such as my Herbed Quinoa, Simple Wild Rice Pilaf, and Tabbouleh—perfectly capture the herby, hearty taste of a Mediterranean menu.
Pasta: Tender, filling, and simple, orzo is one of my favorite sides to prepare when I bake kabobs in the oven. Looking for a richer, more decadent pairing? Buttery Garlic Pasta is the ultimate crowd-pleaser for sophisticated pasta sides.
Yogurt Sauce: Nothing complements baked chicken shish kabobs like a creamy, tangy, and irresistibly rich dipping sauce. My authentic Tzatziki is a classic pairing, while my Dill Yogurt Sauce is a quicker alternative that you can put together in 5 minutes.
Salads: If you want a delicious, low-carb pairing, any of my easy quinoa salad recipes will do the trick. Or, if you’re looking for a simple green salad, my Spring Mix Salad and Caprese Pasta Salad only require a handful of pantry-ready ingredients for a garden-fresh side.

Expert Tips

Cooking chicken kabobs in the oven is an easy way to prepare Instagram-ready meals all week. With these simple tips, your chicken will always come out perfectly juicy and flavorful.

Don’t skimp on the marinade time: Thorough marination is the key to giving this baked shish kabob recipe its robust, herbaceous taste. I recommend a minimum of an hour or up to twelve hours for maximum flavor.
Soak the skewers: I prefer metal skewers because they heat up quickly, resulting in evenly cooked chicken pieces. However, if you are using bamboo or wooden skewers, be sure to soak them in water for at least 30 minutes before assembling your chicken kabobs to prevent them from burning while cooking.
Thread the skewers loosely: When assembling your chicken kabobs, thread them loosely and leave room at both ends so you have something to hold onto while eating. I also recommend shaking off any excess liquid to avoid creating a liquid bath in the baking tray. Finally, discard any extra marinade, as its contact with raw chicken will introduce unwanted bacteria to the mixture.
Flip halfway through the baking process: Flipping your baked kebabs will ensure they cook evenly on both sides of the meat.
Finish under the broiler: Keep a close eye on your chicken kabobs while they finish under the broiler. Broilers cook very quickly, and over-cooking your chicken skewers may result in burnt or dry meat. If you’re not a fan of using a broiler, bake your chicken kabobs for an extra five minutes instead. Though, keep in mind that broiled chicken tastes very similar to its grilled version.
Uniform-sized chicken: It is important to cut the chicken in equal sizes to ensure even baking. If your pieces are different sizes, they’ll cook unevenly, giving you a mix of over- and under-cooked kabobs. If some portions of your chicken are thinner than others, feel free to fold them during the threading process to make them match the size of their fellow pieces.
Check for doneness: I recommend using a meat thermometer (affiliate link) to ensure that they are fully cooked. Poultry should reach 165 degrees F. before it’s safe to eat.
Do not skip the resting time: The key to juicy chicken kabobs is to let the skewers rest after removing them from the oven. Cover the baked chicken kabobs with foil for 5-10 minutes so that the meat can reabsorb its juices and ensure maximum flavor.

FAQs

Can you cook chicken kabobs in the oven?

Yes! Oven-roasting chicken skewers is the best way to cook kabobs without a grill. Not only is this process much easier than grilling, but it also gives your chicken a juicy, tender texture and an irresistibly delectable taste.

How to cut chicken breast for kabobs?

Cut your boneless chicken breast into one-inch chunks before threading them through the skewers. Uniform pieces will ensure that your skewers bake evenly.

How long to cook chicken kabobs in the oven?

I recommend baking your chicken shish kabob for 15-16 minutes at 450 degrees F., flipping it halfway through the cooking process. Then, broil your kabobs for one minute on each side to give them a crisp, golden-brown exterior.

What are the ideal temperature and bake time for cooking chicken kabobs in the oven?

The ideal temperature and time is 450 degrees F. for 15 minutes. However, with a two-minute broil, you can cook your skewers in the oven at 350 degrees F. for 35-40 minutes. Or, roast your chicken kabobs at 375 degrees F. for 30-35 minutes and finish with a two-minute broil.

How long to broil chicken skewers?

You should broil chicken kabobs for one minute on each side to ensure optimal browning. However, keep an eye on your chicken during this process to keep them from burning under the broiler’s heat.

How to make chicken kabobs without skewers?

If you don’t have any skewers on hand, you can easily prepare deconstructed chicken kabobs in the oven. First, line a sheet pan with parchment paper, add your marinaded chicken cubes and vegetables, and roast the sheet pan chicken kabobs, flipping the meat and veggies once during baking.

Other Baked Chicken Recipes You Might Like

If you try this Baked Chicken Kabobs recipe, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Chicken Kabobs in Oven Recipe

No grill? No problem! Baking chicken kabobs in the oven is the best way to cook kabobs without a grill. With this easy recipe, you can enjoy juicy and flavorful chicken skewers all year long.

Course Dinner

Cuisine Middle Eastern

Diet Gluten Free, Halal

Prep Time 4 20

Cook Time 20

Total Time 4 40

Servings skewers

Calories 209kcal

Author Aysegul Sanford

Ingredients

For The Marinade

¼ cup olive oil or avocado oil
2 teaspoons lemon zest
4 tablespoons lemon juice
1 teaspoon dried thyme
1 teaspoon dried oregano
½ teaspoon garlic powder
1 teaspoon Kosher salt plus more for seasoning
¼ teaspoon black pepper

For the Kabobs

2 lbs boneless skinless chicken breast or boneless skinless chicken thighs cut into 1-inch chunks
1 red onion quartered and sliced into 1-inch thick then separated into single layers
2 green bell peppers seeded and sliced into 1-inch pieces
2 yellow bell peppers seeded and sliced into 1-inch pieces

Instructions

Make the marinade: Whisk together olive oil, lemon zest, lemon juice, dried thyme, dried oregano, garlic powder, kosher salt, and black pepper in a large bowl (one that is large enough to accommodate all the chicken.)
Place the cubed chicken into the bowl. Toss to make sure all of the chicken is evenly coated with the marinade.
Cover the bowl with plastic wrap, pressing down to remove any air, and seal tightly. Place it in the fridge for at least an hour but up to 12 hours.
If you use wooden or bamboo skewers, soak them in water for at least 30 minutes before cooking kabobs in the oven.
When ready to assemble, start by preheating the oven to 450 degrees F. Line a baking sheet with parchment paper and set it aside.
Loosely thread the chicken chunks on the skewer tapping off any excess marinade, and alternate with the onion and peppers. For 2 pounds of chicken, you should have 8 skewers, with each skewer having 5 pieces of cubed chicken. If your chicken is thin, you can fold it when threading on the skewer so all pieces cook evenly.
Place the kabobs on the parchment-lined baking sheet in a single layer. If desired, sprinkle them with ½ teaspoon kosher salt and ¼ teaspoon black pepper.
Bake for 16 minutes, rotating once during baking. When rotating the skewers, I recommend removing the sheet pan from the oven as it is easier (and safer) to flip the skewers, especially if you are using wooden ones.
At the end of 15 minutes, switch the oven to broil and broil* the chicken kabobs for 1 minute on each side (no more than 2 minutes total.) This step helps brown the chicken. Check for doneness by inserting a thermometer into one of the cubes. It should be done when it reaches 165 degrees F.
Remove kebabs from the oven, cover loosely with aluminum foil, and let it rest for 5 to 10 minutes. Serve.

Notes

Yields: This recipe makes 8 skewers, with each skewer having 5 pieces of cubed chicken. The approximate nutritional values listed below are per skewer.
Broiling: * Broiling chicken kabobs at the last minute help mimic the flavors of grilled chicken kabobs. However, if you prefer not to broil them, I recommend extending the cooking time in the oven to 20 minutes or until the internal temperature of the chicken reaches 165 degrees F.
Make ahead: To transform this baked chicken skewer recipe into an easy 30-minute meal, marinate the chicken up to two days in advance. Store it in an airtight container in the fridge and thread your skewers when you are ready to bake them.
Storage: Let your kabobs reach room temperature before storing them. Then, place the skewers (or, if you prefer, you can remove the meat from the skewers) in an airtight container in the refrigerator. Your leftover kabobs will stay fresh for 2-3 days.
Reheat: You can reheat the leftovers in a preheated 350 degrees F. oven for 10-12 minutes or until heated through. If they look dry, you can lightly brush the chicken pieces with a teaspoon of olive oil before placing them in the oven. Alternatively, you can warm them up in a grill pan until heated through.

Nutrition

The post Chicken Kabobs in Oven appeared first on Foolproof Living.

Garlic Butter Pasta

Aysegul Sanford — Wed, 17 May 2023 14:31:37 +0000

Pasta with butter garlic is one of my favorites among all my easy recipes for spaghetti noodles. This simple dish comes together as quickly as my Ricotta Lemon Pasta and packs as much bold, robust flavor as my fan favorite Green Spaghetti. Tossed in my signature garlic butter pasta sauce, this easy dish will make your recipe book hall of fame—next to my creamy and spicy take on Gigi Hadid Pasta!

Ingredients for Garlic Buttered Pasta

To make the butter garlic pasta sauce, you will need just a few pantry-ready ingredients:

Unsalted butter: Due to its high-fat content, unsalted European-style butter is my go-to for this recipe, as it will give your pasta extra depth and richness. However, you can use any unsalted butter you prefer to balance out the excess sodium of parmesan cheese.
Fresh garlic cloves: I recommend using finely minced garlic for your buttery pasta sauce, as it most thoroughly infuses the butter with its flavors. You could also use roasted garlic for a smokier, caramelized taste. In a pinch, garlic powder can be a substitute but if you are after the rich garlicky flavors, I would recommend using fresh garlic cloves in this recipe.
Kosher Salt and black pepper
Fresh herbs: Fresh parsley is one of my favorite herbs in this butter garlic sauce for noodles. However, you can bring out similarly bright, garden-fresh flavors to your meal by using other fresh herbs matching your unique recipe.

To make the garlic butter pasta, you will need only two simple ingredients:

Pasta: I recommend using spaghetti for my garlic butter noodles, as their lean shape can hold more buttery pasta sauce than thicker types. However, you can also make this recipe using another type of pasta, such as linguine, penne, fettuccine, elbow, egg noodles, and angel hair. Additionally, if preferred, gluten-free pasta can also be used.
Parmesan cheese: Nutty and bold, parmesan cheese is the perfect finishing touch for transforming your plain spaghetti into an elegant, five-star meal.

Optional Add-Ins

Red pepper flakes: If you want to give your recipe a pop of spice and color, a sprinkle of red pepper flakes is just what your plain butter pasta needs.
A drizzle of extra virgin olive oil: For an extra-rich, authentic Italian taste, finish it off with a drizzle of EVOO.
Add a protein: Top off this butter garlic spaghetti with a tender protein to transform this simple side into a complete meal. I love serving garlic butter pasta with chicken (hello, Roasted Bone-In Chicken Breasts!) and seafood, like my zesty Shrimp Shish Kabob recipe.
Green Vegetables: Add a handful of baby spinach leaves or blanched peas to the pasta liquid in the last minute to up the nutritional value and give it some color.

How to Make Garlic Butter Pasta

This quick pasta dish is a cinch with my easy butter garlic pasta sauce. With a handful of ingredients and only six steps, anyone can quickly whip up this delicious side. Here are the steps:

Cook the pasta: Fill a large pot with water, mix in a generous helping of salt, and bring the mixture to a boil. Add the pasta to the pot of water and cook it according to the package instructions (or until al dente.) Reserve 1 cup of the pasta water, drain the pasta, and return it to the pot.
Make the garlic sauce for noodles: While the pasta cooks, melt the butter in a small skillet or saucepan over medium heat. Add the garlic and cook it over medium-low heat until it softens (2-3 minutes), stirring frequently. Then, remove the pan from the heat and stir in the salt, pepper, and fresh parsley.
Toss the pasta: Add the buttered pasta sauce to the cooked pasta and toss until combined. If the pasta is sticky, add the reserved pasta water to the mix in 2-tablespoon increments until it reaches your desired consistency.
Add the parmesan: Sprinkle the buttered spaghetti noodles with parmesan cheese and chopped parsley, and toss until combined.
Serve: Divide the garlic butter spaghetti noodles into serving bowls. Garnish them with more parmesan cheese and parsley, and enjoy!

Storage and Reheating Instructions

With these storage tips, you can save your butter garlic pasta leftovers for an easy lunch or a quick dinner the next day. Here’s how I do it:

Store: Place the leftovers in an airtight container in the fridge for up to 2-3 days.
Reheat: When reheating your garlic butter noodles, add a bit of liquid to the mixture to keep your pasta from drying. Then, heat the leftovers in a saucepan for 5-7 minutes or the microwave in 30-second increments.

What to Serve with this Recipe?

Mild yet rich, buttery garlic pasta is a highly versatile side dish. Serve it with a hearty protein, crisp salad, or tender veggie side, and your table will pack a ton of flavor with minimal prep time.

Chicken: This parmesan garlic butter pasta is my favorite simple pasta side dish for chicken. Prepare an Instagram-ready spread by making this recipe alongside a five-star Chicken Shish Tawook, Whole Roasted Chicken or tender Greek Yoghurt Chicken. For a flawless ingredient pair, you can also serve it alongside Baked Panko Chicken Parmesan, and you’ll have a cheesy meal that comes together in no time.
Turkey: Light and mild, turkey mains exquisitely balance the buttery richness of spaghetti in butter sauce. Italian seasoned Turkey Meatballs make an excellent pasta topping, while Turkey Tenderloin is a succulent main that only takes 30 minutes to prepare.
Seafood: Nothing says, “match made in heaven,” like butter garlic pasta with shrimp. Top your buttered noodles with my zesty Shrimp Scampi Recipe or Breaded Fish for a family-friendly pairing perfect for busy weeknights. Or, pair your pasta with Grilled Mahi Mahi for a light, summery pair ideal for outdoor events.
Salad: Want to add a little fiber to your pasta spread? Balance out the decadence of your pasta with a crisp, garden-fresh salad. You’ll love my easy Caesar Salad Recipe, La Scala Chopped Salad, and Burrata Caprese for light Italian signatures. Or, try out a bright, lemony recipe with my gluten-free and keto-friendly Asparagus Salad.
Vegetables: When it comes to tasty veggie recipes, the options are endless. Serve your garlic butter parmesan noodles alongside a plate of Oven-Roasted Asparagus or Air-Fried Green Beans for a nutritious green side. If you want a heartier combination, Roasted Portobello Mushrooms and Eggplant Parmesan will satisfy your appetite while serving any vegetarian needs.
Garlic bread: No one can resist a classic. Toasty and filling, oven-baked Garlic Bread and Air Fryer Garlic Bread are two of my favorite pasta sides. You’ll love dipping these tender slices into your spaghetti’s simple butter pasta sauce.

Expert Tips

There’s no secret to infusing your easy pasta side dishes with decadent, buttery flavors. However, here are a few things to pay attention to when making this easy pasta recipe:

Use high-quality ingredients: As it is with any recipe that uses a few basic ingredients, the key to the best garlic butter parmesan pasta is using the freshest and high-quality ingredients. Select firm, fresh-smelling garlic bulbs, your favorite pasta brand, and, if possible, European-style butter (for its high fat content.)
Keep a close eye on butter and garlic: Butter and garlic tend to cook quickly, so to avoid burning, watch it closely and stir frequently. Keep in mind, too, that the garlic butter pasta sauce only needs to cook for a total time of 2-3 mins.
Be sure to salt pasta water: The key to properly seasoned pasta is to cook it in salted water, so be sure to add a generous amount of salt to the boiling water. This small step will enhance the overall flavor of the pasta and make your plain noodles taste delicious even before they are coated with garlic butter spaghetti sauce.
Al dente pasta: To avoid mushy or undercooked pasta, I recommend cooking your spaghetti to al dente, giving it a firm yet tender texture.
Taste for seasoning: Because parmesan is naturally salty, it’s important to season your recipe sparsely and taste the sauce before adding extra ingredients.
Change the herbs you use to match the main dish: Light, herbaceous, and tasty, any fresh herb can be used in this noodle dish. Think of the dish you are serving it with and select fresh herbs that best complement the meal’s flavor profile.
Use a large skillet and add pasta: Another way to prepare this plain pasta recipe is to cook your buttery sauce in a large skillet and toss the cooked pasta directly in the pan.
Multiply: Making it for a crowd? Feel free to multiply the recipe to have buttery garlic pasta enough for everyone!

FAQs

How much pasta should I serve per person?

I recommend preparing two ounces of pasta per person. If serving a larger party, you can quickly multiply this simple recipe to accommodate all your dinner guests.

Should you put butter in pasta?

Absolutely! Pasta in butter sauce—especially garlic butter sauce!—is a classic, easy dish for the whole family. You can either melt butter and drizzle it over your cooked noodles or toss unmelted butter into warm pasta until melted.

How to season plain pasta?

There are countless ways to add flavor to plain pasta. You can toss your noodles with a simple sauce, such as my flavorful garlic butter sauce or an olive oil sauce, or you can top your dish with fresh herbs and cheese for a bright, lush meal.

How to make garlic butter noodles with garlic powder?

To make this easy pasta recipe with garlic powder, substitute the fresh garlic with one teaspoon of garlic powder.

Can I make this recipe vegan?

Yes! For a vegan alternative to my simple garlic butter sauce, use vegan butter and vegan parmesan instead of animal-based products.

Other Easy Pasta Side Dishes You Might Like

Can’t get enough of this easy garlic parmesan butter pasta? For even more quick pasta recipes, these beginner-friendly ideas will fill your table with bright, tender flavors.

If you try this Garlic Butter Pasta recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Garlic Butter Pasta Recipe

An easy and quick to make Garlic Butter Pasta recipe that can be served with any main dish. Spaghetti noodles tossed with buttery garlic sauce and then sprinkled with parmesan cheese and fresh parsley for a flavor packed meal that is both satisfying and comforting.

Course Dinner, Lunch

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 369kcal

Author Aysegul Sanford

Ingredients

For The Pasta:

8 ounces spaghetti or any other dried pasta or Gluten free pasta
Water
Kosher Salt
½ cup grated parmesan cheese plus more for serving

For The Garlic Butter Pasta Sauce:

4 tablespoons unsalted butter preferably European-style butter with high fat content
4 cloves garlic minced
¼ teaspoon Kosher salt plus more to taste
¼ teaspoon ground black pepper
¼ cup fresh parsley – roughly chopped, plus more for serving

Instructions

Bring a large pot of salted water to a boil, add the pasta, and cook according to the package directions until al dente. Reserve 1 cup of the pasta water and drain the pasta. Return the now-drained pasta back to the pot.
While the pasta is cooking, make the butter garlic pasta sauce. Melt the butter in a small skillet over medium heat until fully melted (but not browned.) Add the garlic and cook, stirring frequently, for 2-3 minutes. Remove from heat and stir in the salt, pepper, and fresh parsley.
Drizzle the pasta with the butter garlic sauce and toss to combine. If the pasta is too sticky, use the reserved pasta water by adding and mixing it in 2-tablespoon increments.
Sprinkle the buttery pasta with parmesan cheese and chopped fresh parsley. Toss to combine.
When ready to serve, divide the pasta into serving bowls and garnish with more parmesan cheese and parsley.

Notes

Yields: This recipe serve 2 ounces of (uncooked) pasta per serving. However, you can multiply it if you are serving a large crowd.
Keep a close eye on the butter: Watch the garlic closely when sauteeing as it can burn quickly. It is best to monitor it closely as it cooks.
Store: Place the leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

The post Garlic Butter Pasta appeared first on Foolproof Living.

Garlic Butter Sauce

Aysegul Sanford — Wed, 17 May 2023 14:29:22 +0000

If you are like us, a fan of making your own Roasted Garlic Compound Butter, you won’t be able to resist the rich and robust taste of this easy garlic butter sauce recipe. Using this versatile recipe as a base, you can quickly turn your homemade garlic butter sauce into the perfect recipe for countless other dishes.

Whether you use it to make Garlic Butter Pasta, Garlic Bread, or dipping sauce for bread, this quick and easy recipe is going to be a staple in your daily cooking routine.

Ingredients

The list of ingredients for garlic butter sauce is simple and short. You can make this savory recipe using only three ingredients, possibly with things you already have in your kitchen. So, no grocery trip is necessary!

Butter: I recommend using unsalted European-style butter (I like Vermont Creamery (affiliate link), as its high-fat content gives this recipe extra richness and depth. However, nearly any salted or unsalted butter would also work. Just note that if you use salted butter, I recommend omitting the extra salt to avoid over-seasoning.
Fresh garlic cloves: I prefer finely minced garlic for this recipe. However, you can also use my Roasted Garlic or Air Fryer Garlic for a smokier garlic flavor. Though I don’t recommend using garlic powder in this recipe, you can use it in a pinch if you don’t have any fresh garlic on hand.
Kosher salt

Optional Add-Ins and Variations

Clarified butter: If preferred, you can make this DIY garlic butter sauce with clarified butter or ghee. I make clarified garlic butter whenever I need a vegan or dairy-free version of this recipe.
Black pepper: Give your three-ingredient garlic butter recipe a little heat by mixing a bit of ground black pepper at the last minute.
Fresh herbs: To make an authentic Italian garlic butter sauce, fresh herbs are essential. One of my favorite variations is garlic parsley butter, but you can also sprinkle in a little rosemary, oregano, thyme, or dill for a light, herbaceous flavor.
Spices and seasonings: This buttery garlic sauce recipe is the easiest way to compliment dozens of different flavors, especially if you use it as a meat marinade. For a Greek-inspired take, try Mediterranean seasoning, or add a pinch of baharat spice mix to compliment Middle Eastern fare. You can also add other dried spices to your sauce, including red pepper flakes, Italian seasoning, and Old Bay seasoning.
Fresh lemon juice and zest: I recommend adding a squeeze of fresh lemon juice or zest to your butter mixture for bright, citrusy overtones. Lemon Garlic Butter Sauce makes the ultimate garlic butter sauce for fish and the perfect dipping sauce for shrimp.

How to Make a Garlic Butter Sauce From Scratch?

Simple yet tasty, this quick butter garlic sauce comes together in just five minutes with these easy instructions:

Melt butter: Heat a small skillet or saucepan over medium heat and add the butter. Wait until the butter melts.
Saute the garlic: Add the garlic to the pan, cooking gently. Stir the mixture until the garlic becomes soft (2-3 minutes). Be sure to watch it closely, as garlic burns easily.
Add the seasoning: Remove the butter from the stove. Then, stir in the salt and other desired add-ins, such as pepper and parsley.
Serve: Serve your melted garlic butter with bread or pasta, or use it as a tasty baste for other recipes.

How to Store, Reheat, Freeze, and Thaw?

You won’t want a single drop to go to waste when you make butter garlic sauce. These expert storage tips will ensure you can quickly meal prep and save your recipe for weeks.

Store: To store leftovers of this recipe, place them in an airtight container. It will stay fresh in the refrigerator for 3-4 days.
Reheat: I recommend reheating this butter sauce recipe just before serving to avoid unwanted coagulation. Reheat it over low heat in a small saucepan or the microwave (5-second increments) until it reaches your desired heat and consistency.
Freeze: To freeze, first let it reach room temperature. Then, you can pour it into an airtight container or an ice cube tray to make individual portions. Store the sauce in the freezer until ready to use.
Thaw: There’s no need to thaw your frozen butter garlic sauce. Instead, reheat it just before serving.

How to Use This Buttery Garlic Sauce?

It’s amazing how versatile this simple garlic butter sauce is. Use it in dozens of dishes—from melted garlic butter for bread to sauce for steak—for a tasty meal no one can resist. Here are a few more suggestions:

Bread: For a match made in heaven, serve it as a garlic butter dipping sauce alongside your favorite French bread. Or, if you prefer homemade bread, this hearty side tastes amazing with soft, buttery bread like my Buttery Brioche Rolls and Brioche Slices. Or, serve it alongside crustier recipes—like my No-Knead Artisan Bread and Air Fryer Garlic Bread—for a more rustic feel.
Pizza: Want to take your homemade pizza to the next level? Use this sauce for pizza by brushing your dough before baking it. Or you can also brush the pizza crust right after it comes out of the oven. Either way, every bite will explode with flavor.
Meat: Transform your bland meat recipes into five-star meals that will disappear in minutes. Use this butter garlic sauce for steak or beef with recipes like my Beef Tenderloin. You can also use it to drizzle or baste poultry dishes like my Baked Bone-In Chicken, Turkey Loin, and Roasted Turkey Legs.
Pasta: It’s undeniable that this recipe makes the ultimate homemade butter sauce for pasta. Serve it with spaghetti, and you’ll have Garlic Butter Pasta the whole family will love.
Fish: Few things taste more elegant than using this creamy garlic butter sauce for fish. Drizzle this simple sauce over your favorite fish or seafood recipe—like my Grilled Mahi Mahi, Grilled Shrimp Kabobs, or Breaded Fish—and prepare your tastebuds for a host of rich, sophisticated flavors.
Marinade: This simple recipe doubles as one of my favorite garlic butter marinades—a succulent substitution for olive oil. Like my Shrimp Marinade and Marinade for Mahi Mahi, this easy recipe adds flavor to any meat or fish meal. Just be sure that the garlic butter reaches room temperature before adding it to your fish or meat.
Vegetables: This recipe makes for a flavorful garlic butter glaze that will give any vegetable side a rich, luscious taste. Drizzle this divine sauce over Boiled Green Beans, Air Fried Corn on The Cob, or Steamed Asparagus for a tender, garden-fresh veggie side. If you want a slightly crispier taste, adding garlic butter to Air Fryer Green Beans is an easy way to take it to the next level.
Potatoes: If you’re searching for a lavish, melt-in-your-mouth potato recipe, add garlic butter with minced garlic to your favorite dishes. Mix this garlic butter recipe with Rosemary Mashed Potatoes, and your table will look like a food magazine spread. Or, use garlic butter sauce instead of olive oil to give your Smashed Fingerling Potatoes a robust, crisp bite.
Rice or grains: This garlic and butter sauce gives any grain dish a flavorsome depth. Pour some of your sauce into classic recipes, like Cooked Bulgur Wheat, Cooked Quinoa, or cooked orzo, and you’ll savor every bite. You could also add this delicious sauce to dishes like Forbidden Rice or Wild Rice for a subtle flavor boost.
Popcorn: If you love the savory taste of gourmet popcorn, drizzle your batch with a few tablespoons of this garlic butter herb sauce. You won’t be able to put down your popcorn bowl until it’s empty.

Expert Tips

There’s no secret to making garlic butter sauce that will delight your taste buds with its savory, succulent taste. Though I have a few tips to help you get the perfect results every time:

Use quality ingredients: Selecting the freshest ingredients is the best way to ensure your fresh garlic butter has the most decadent flavor. Good quality grass-fed butter and fresh garlic are the keys to preparing the best garlic butter sauce.
Mince the garlic finely: To infuse every drop of this simple butter garlic sauce with robust flavors, mince your garlic as finely as possible. I recommend using a garlic press if you have one on hand.
Keep a close eye on it: No one likes a burnt sauce’s harsh, bitter taste. Because it’s so easy to burn garlic and butter, cook your sauce gently and watch it closely during the sautéeing process.
Season to taste: To avoid over- or under-seasoning, I highly recommend giving it a taste before serving and adding more seasoning as necessary.
Adjust consistency: You can transform this basic recipe into a thick garlic butter sauce by slowly simmering it over very low heat, stirring it every few seconds until it is reduced. It is imperative that the heat is very low as high heat will turn it into browned butter. Instead, let it simmer low and slow until it thickens to your desired consistency. Conversely, if you prefer a thinner sauce, you can add a splash of water, broth, or white wine to the saucepan.
Customize it with fresh herbs and spices: Seasoned garlic butter sauce can compliment countless recipes, from Caprese Pizza to Whole Roasted Chicken, with the right blend of herbs and spices. Add fresh parsley and Italian seasoning for the perfect Italian meal, or make an Old Bay garlic butter sauce for all your fish recipes. The options are endless with this basic butter recipe.

FAQs

What is garlic butter sauce?

Garlic butter sauce is a rich, flavorful mixture made by sautéing garlic in melted butter over low heat until the butter is fully melted and minced garlic is lightly toasted.

How do you thicken garlic butter sauce?

To thicken, let the mixture simmer over low heat until it reduces, stirring frequently. Then, let the mixture rest off-heat until it reaches your desired consistency.

How do you make a vegan version of garlic butter sauce?

To make this recipe vegan, try using vegan butter, which generally includes coconut oil, almond flour, and plant-based milk. Or, to reduce the amount of dairy in your sauce mixture, you can also swap out regular butter with clarified butter or ghee.

Other Garlic Butter Recipes

If you love the rich taste of this garlic-infused butter, then you’ll be amazed by how many other delectable recipes are at your fingertips. This collection has it all, from veggie sides to tasty pasta.

If you try this Garlic Butter Sauce recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Garlic Butter Sauce Recipe

Made with just a few simple ingredients, this garlic butter sauce is a quick and easy way to enhance the flavors of any dish. It serves multifunctionally as a pasta sauce, dipping sauce, or a marinade for meats and vegetables.

Course Condiment

Cuisine American

Diet Vegetarian

Prep Time 5

Cook Time 3

Total Time 8

Servings servings

Calories 205kcal

Author Aysegul Sanford

Ingredients

8 tablespoons unsalted butter preferably European style butter*
3 cloves garlic finely minced
¼ teaspoon Kosher salt plus more to taste
¼ teaspoon ground black pepper optional
1 tablespoon fresh parsley chopped, optional

Instructions

Heat a small skillet (or small saucepan) over medium heat. Add the butter and let it melt.
Add the garlic and stir until soft for approximately 2-3 minutes.
Remove from the heat and stir in the salt. If using, add the pepper and parsley as well. Serve or use in your recipe.

Notes

Butter: You can make this sauce using salted butter. However, if you use unsalted butter, we recommend omitting salt. Alternatively, you can use clarified butter (aka ghee) as a vegan option. Garlic ghee sauce is just as tasty without any dairy.
Optional Add-ins: Depending on the recipe you are planning to use this sauce, you can easily flavor it with dried herbs and spices, parmesan cheese, or add a splash of lemon juice and lemon zest to brighten the flavors.
Store: To store garlic butter sauce, place it in an airtight container. It will stay fresh in the refrigerator for 3-4 days.
Reheat: I recommend reheating it just before serving. Reheat it over low heat in a small saucepan or the microwave (5-second increments) until it reaches your desired heat and consistency.
Freeze: To freeze, first let it reach room temperature. Then, you can pour it into an airtight container or ice cube trays to make individual portions. Store the sauce in the freezer until ready to use.
Thaw: There’s no need to thaw your frozen butter garlic sauce. Instead, reheat it just before serving.

Nutrition

The post Garlic Butter Sauce appeared first on Foolproof Living.

Mediterranean Lemon Chicken

Aysegul Sanford — Tue, 09 May 2023 17:05:44 +0000

Chicken gets an upgrade in this gorgeous lemony Mediterranean chicken recipe. All you need is your favorite Dutch Oven and a little under an hour. Get ready for a delicious Mediterranean-inspired feast that is also gluten-free and low-carb diet friendly.

And if you are looking for more Mediterranean-inspired chicken recipes, you might like Chicken with Bulgur, Greek Yogurt Chicken, or Chicken Pita Wraps.

Ingredients

Mediterranean baked chicken wouldn’t be complete without a simple list of ingredients. All we need is a handful of ingredients, including:

Chicken: Any chicken would work here, including bone-in chicken thighs, bone-in chicken breasts, skinless chicken thighs, boneless skinless chicken breasts, or a mix and match of any of those listed.
Olive oil
Potatoes: Yukon gold potatoes are my favorite, but any waxy yellow or red potato would also work.
Garlic: Fresh garlic cloves are the best and add tons of savory flavor.
Chicken broth: Either pick up a box of your favorite low-sodium chicken stock from the store or use your own Homemade Chicken Broth.
Olives: I used Castelvatrano green olives for their buttery richness, but any green olive, Kalamata olives, or black olives would all work. Omit the olives completely if you are not a fan, or swap them out for artichoke hearts instead.
Lemon: Use fresh lemon juice for the best flavor, and add some fresh lemon slices during cooking so that the flavor of the lemon rind infuses into the chicken. If you really want to amp up the lemon flavor, have a few extra lemon wedges on the side for serving.
Thyme: Fresh thyme is best for its special citrus-piney aroma, but dried thyme can also be used. Fresh oregano is another popular herb to serve in this lemon chicken with olives recipe. However, keep in mind that the flavor is very strong when compared to dried oregano. Use 2-3 sprigs of fresh oregano or 1 tablespoon dried oregano.
Seasonings: We are using basic kosher salt and freshly ground black pepper for this recipe. However, if you have some on hand, you can sprinkle the chicken with our Mediterranean Chicken Seasoning.

How to Make Mediterranean Lemon Chicken?

This easy chicken with lemon and olives recipe comes together in one skillet, making this a healthy chicken dinner you can make any night of the week. Simply:

Season chicken: Preheat the oven to 450 degrees F. Pat dry chicken thighs (or chicken breasts) with a sheet of paper towel. Season all over with salt and pepper.

Brown chicken: Set an oven-proof skillet over medium heat and add the olive oil. Place chicken, skin-side down, and sear until golden brown on the first side, about 4-5 minutes. Flip and continue cooking the chicken on the other side for another 3-4 minutes.
Add vegetables and broth: Scatter the potatoes and garlic evenly over the chicken and pour in the chicken broth. Turn it up to medium-high heat and bring to a boil.
Add olives, lemon and herbs: Once the chicken broth has come to a boil, add the olives, lemon slices and thyme.
Bake: Transfer the skillet to the oven and bake for 20-25 minutes or until the chicken is cooked through.
Serve: Serve the pieces of chicken, scooping some of the sauce and lemon slices directly on top for a delicious meal.

How to Make Ahead and Store Leftovers

This Mediterranean Chicken Bake can be stored in the fridge and reheated to enjoy throughout the week. Here’s how to do it:

Storage: Bring your lemon chicken to room temperature. Transfer into an airtight container and store in the refrigerator for 3-4 days.
Reheat: Reheat individual portions in the microwave in 30-second intervals. Or, reheat in a skillet on the stove, with plenty of the chicken juices or a splash of water, until warmed through.

What to Serve It With?

This Lemon olive chicken recipe is a full meal by itself when served with a glass of white wine. However, you can easily turn it into a feast by pairing it with one of the dishes below:

Green Salad: A simple green salad works with any recipe, but it is especially stellar with this baked Mediterranean chicken. I usually serve it with our Spring Mix Salad, but other green salads like Kale Avocado Salad or Ceasar Salad would also work.
Grain: Keep it wholesome with a side of grains, like Jen Aniston Salad, Mediterranean Quinoa Salad, Tabbouleh, or Bulgur Pilaf.
Yogurt: Follow in the footsteps of many of the Mediterranean natives and serve it with a side of yogurt. This Mediterranean chicken bake recipe pairs perfectly with our Greek Yogurt Cucumber Salad or Tzatziki.
Vegetable Sides: As it is with any chicken recipe, this olive chicken lemon recipe pairs perfectly with roasted, grilled, or air-fried veggies. Not to mention an additional serving of veggies makes it a nutrient-dense meal. I like to serve it with roasted vegetable dishes like Roasted Asparagus or Air Fried Eggplant, Eggplant Involtini, or Turkish Braised Green Beans.
Pasta: Make it a complete meal with a bowl of pasta! The zesty and tangy flavors of this healthy lemon chicken recipe pair beautifully with simple pasta dishes like Green Pasta, Garlic Butter Pasta, or Pesto Caprese Pasta. And for a healthier alternative to pasta, serve this chicken dish with our 15-minute zucchini noodles recipe.

Expert Tips

With one bite of this Mediterranean lemon chicken, you will understand why we believe that this recipe will become a staple in your weekly menu. Below are a few helpful tips to ensure that your chicken is cooked to perfection and bursting with flavor:

Use an ovenproof skillet: I used my Le Creuset Braiser (affiliate link), which I use for just about all of my one-pot meals. It goes from stovetop to oven in a flash. However, if you do not own an ovenproof skillet, first brown the chicken in a cast-iron skillet (or large nonstick skillet), then transfer to a small baking dish (or baking sheet) to finish cooking in the oven.
Do not skip the browning of the chicken: While it might come as an extra step, searing the chicken helps build flavor and give the overall dish a deeper and more complex taste. Plus, the leftover little bits of the caramelized meat at the bottom of the pan mixed with potatoes create rich, savory flavors as they bake in the oven.
Make it your own: Play around with the combination of olives and/or herbs to give it your personal touch. Fresh parsley, fresh dill, fresh basil, or a combination of all three would make an excellent addition.
Check for doneness. The cooking time will vary based on the thickness of the chicken. Your chicken is fully cooked when the internal temperature registers 165 degrees F on an instant-read thermometer when inserted at the thickest part of the meat without touching the bone.
Serving Suggestion: Be sure to scoop some of the juices in the pan directly over the chicken when serving. I also garnish it with bruised olives and a few caramelized lemon slices for a visually stunning meal.

Other Weeknight Chicken Dinners You Might Also Like:

If you try this Mediterranean Lemon Chicken recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Mediterranean Lemon Chicken Recipe

This Mediterranean Lemon Chicken is the dictionary definition of a wholesome and visually appealing dinner made in one-pot. Ready in less than an hour, it is the perfect weeknight dinner or weekend feast.

Course Dinner

Cuisine Mediterranean

Diet Gluten Free

Prep Time 15

Cook Time 25

Total Time 50

Servings Servings

Calories 583kcal

Author Aysegul Sanford

Ingredients

2 1/4 pounds bone-in skin on chicken thighs or chicken breasts
1 teaspoon kosher salt
¼ teaspoon black pepper
1 tablespoon olive oil
2/3 pound Yukon gold potatoes washed and halved (or quartered, depending on the size)
6 cloves garlic minced
1 cup chicken broth
½ cup large pitted green olives such as Castelvatrano
1 lemon sliced
6-7 sprigs of fresh thyme

Instructions

Prep chicken: Preheat the oven to 450 degrees F. Pat dry chicken thighs with paper towels. Season well with salt and pepper on both sides.
Brown chicken: Heat olive oil in an oven-proof skillet set over medium heat. Sear the chicken, skin-side down, until browned, about 4-5 minutes. Flip and cook the other side for another 3-4 minutes. Do your best not to move them so much. Chicken should release once it is properly seared.
Add vegetables and broth: Add in the potatoes and garlic and spread them around the chicken. Pour in the chicken broth. Bring it to a boil.
Add the rest: Add in the olives. Distribute the slices of lemon and thyme evenly over the chicken and potatoes.
Bake: Transfer the skillet to the oven. Bake until chicken is fully cooked and tender, 20-25 minutes.
Serve: Serve immediately alongside your favorite rice, bulgur, quinoa, or salad.

Video

Notes

Yield: Depending on the size of your chicken thighs, this recipe yields 5-6 thighs with plenty of potatoes to serve with on the side.
Do not skip the browning of the chicken: While it might come as an extra step, searing the chicken helps build flavor and give the overall dish a deeper and more complex taste. Plus, the leftover little bits of the caramelized meat at the bottom of the pan mixed with potatoes create rich, savory flavors as they bake in the oven.
Plating: When plating, be sure to drizzle the juices over the chicken and potatoes.
Storage: Bring the leftovers to room temperature before storing them. Once cooled, transfer them into an airtight container and store them in the refrigerator for 3-4 days.
Reheat: Reheat individual portions in the microwave in 30-second intervals. Or, reheat in a skillet on the stove, with plenty of the chicken juices or a splash of water, until warmed through.
This recipe is adapted from Martha Steward’s Braised Chicken with Potatoes, Olives and Lemon recipe with minor changes.

Nutrition

The post Mediterranean Lemon Chicken appeared first on Foolproof Living.

Chickpea Salad with Tuna

Aysegul Sanford — Wed, 03 May 2023 16:46:38 +0000

If you never thought of making your tuna salad with chickpeas, then I have got you covered with an exceptional recipe that you will find yourself making over and over again. Protein-rich tuna and fiber-rich chickpeas flavored with homemade salad dressing is the perfect quick lunch recipe.

Whether you want to turn it into a Tuna Chickpea Sandwich or keep it light over a bed of greens, there are so many possibilities. If you are a tuna fan, be sure to check out this Tuna Melt Sandwich and Tuna Steak Salad to incorporate more seafood into your life, too.

Ingredients

I like to think of this garbanzo bean tuna salad as a nice mix of pantry staples and fresh ingredients from the grocery store. The list of ingredients has been broken down into the dressing and the salad for ease.

To make the salad dressing, you will need:

Mayonnaise: I like to use vegan mayo made with avocado oil (affiliate link.) However, feel free to use a brand you like.
Extra virgin olive oil
Dijon mustard: You can use Dijon mustard, stone ground, or whole grain mustard.
Lemon juice: As it is in any other salad recipe, freshly squeezed lemon juice provides the best flavor, and this garbanzo tuna salad is no exception.
Red wine vinegar: A splash of vinegar helps with brightening up the flavors. You can also use apple cider vinegar or white wine vinegar.
Fresh garlic cloves: When making salad dressing, I prefer chopped fresh garlic, but in a pinch, garlic powder would also work.
Kosher salt + black pepper

To assemble the salad, you will need:

Chickpeas: I used canned chickpeas as they are convenient. Of course, you can cook your own chickpeas for this recipe. If you used canned beans, make sure to drain and rinse beforehand.
Canned tuna: When buying tuna, look for sustainably sourced wild-caught tuna in water. This has exceptional flavor, and the tuna will naturally flake when mixing the salad. Keep in mind if you use tuna packed in olive oil, you will have to adjust the quantity of olive oil in the recipe.
Tomatoes: You can use grape, Roma, or cherry tomatoes.
Celery stalks
Green onions: Alternatively, you can also use a thinly sliced small red onion, or Pickled Red Onions would also work.
Yellow bell pepper: I used yellow peppers, but any color of bell peppers would work in this recipe.
Cucumber: Persian cucumber has a great crunch and holds up well, but a regular cucumber or English cucumber can also be used.

Substitutions & Optional Add-Ins

Mayo substitutes: Not a fan of Mayo? Try an equal amount of Greek yogurt, mashed avocado (or a few tablespoons of Creamy Avocado Dressing), or store-bought pesto. A few tablespoons of this Pesto Salad Dressing could be a wonderful substitution too. If none of those work for you, use my all-purpose Lemon Dressing or Lemon Balsamic Vinaigrette instead.
Add hard-boiled eggs: Incorporating a few eggs into this recipe is a great way to increase the protein content. The addition of eggs also gives it another layer of texture. When preparing them for the salad, be sure to dice them into bite-sized pieces.
Add vegetables: Add a handful of sweet vegetables, like cooked corn or green peas, or make it a Mediterranean chickpea tuna salad with drained and rinsed artichoke hearts.
Fresh herbs: Finish it with a sprinkle of fresh dill, fresh parsley, fresh basil, or a combination of all three.
Cheese (optional): Adding a small amount of crumbled feta cheese would give it a nice creamy flavor.
Dill pickle relish (optional): The briny flavors of pickled relish, whether it is dill pickles or chopped Kalamata olives, or pickled red cabbage, would brighten up the flavors of the overall salad.
Salad greens (optional): Adding a handful of arugula, baby spinach, and spring mix or serving the salad on a bed of lettuce is an easy way to up the nutritional value of this simple salad.

How to Make Chickpea Tuna Salad?

This tuna garbanzo bean salad recipe is made in a few easy steps. Simply:

Make the dressing: Whisk mayonnaise, extra virgin olive oil, Dijon mustard, lemon juice, vinegar, garlic, salt, and pepper in a small bowl or measuring cup.
Prepare the salad: Place the chickpeas, tuna, tomatoes, celery, scallions ( or sliced red onion), bell pepper, cucumber, and tomatoes in a large salad bowl.
Toss: Drizzle over the dressing and gently toss to combine.
Serve: If you have the time, marinate for at least 30 minutes before serving.

How to Make Ahead and Store Leftovers

This simple chickpea tuna salad is the perfect lunch salad that you can incorporate into your weekly meal plan. I’d like to make it over the weekend as it stores well. Here’s how I like to do it:

Make Ahead: Prepare the tuna salad as directed. If it is a part of your weekly meal prep lunches, divide it amongst small single-serve airtight containers and keep them in the fridge until ready to eat. With that being said, I usually do not keep tuna past the 3-day mark to avoid spoilage.
Storage: Leftover tuna salad with garbanzo beans will keep in an airtight container with a tight-fitting lid for 2-3 days. If you are making this salad using greens, keep in mind that greens such as butter lettuce, and spring mix will wilt quicker than more sturdy greens such as arugula or kale.

What to Serve It With?

Tuna chickpea salad is wonderful all its own, but it can easily be elevated to the next level by serving it in any of the following ways:

Bread: Serve it with crusty bread, like Olive Bread, or turn it into a crostini platter with toasted French baguette, cheese, and fruit. I also love it with soft pita bread or pita chips for scooping.
Serve it with Grains: Make it the main dish by serving it with a side dish of cooked Quinoa or Bulgur wheat.
Make it a side dish with a bowl of soup: Enjoy it throughout the summer months alongside a bowl of Basil Tomato Soup or Cold Cucumber Soup.
Turn it into a Sandwich: Layer it between a few slices of your favorite bread (I like pita bread or brioche) or stuff it into a pita bread to make Tuna Chickpea Sandwich, along with green leaf lettuce and a tomato slice.

Expert Tips

While this recipe requires only a few steps and a handful of pantry ingredients, we wanted to share a few expert tips to help you make the best chickpea tuna salad recipe on your first try:

Good quality tuna: Look for a high quality (preferably wild caught), sustainably sourced can of tuna in water. This has exceptional flavor and texture.
Rinse chickpeas: Make sure to drain and rinse the can of chickpeas to get rid of preservatives and excess salt (or purchase a can with no salt if watching your salt content).
Mash chickpeas: Alternatively, you can mash the chickpeas with a potato masher for a richer and creamy consistency.
Taste the dressing for seasoning. The dressing is not too heavy on the salt, so be sure to taste test first and adjust it to your liking.
Let it marinate. I highly recommend marinating the salad for at least 30 minutes before serving, either at room temperature or in the fridge, as this helps the ingredients to marry together.

FAQs

Which canned tuna is best for tuna salad?

I suggest using sustainably sourced, wild-caught tuna packed in water for the best flavor.

Why is chickpea salad good for you?

A simple chickpea salad like this one is good for you because it is packed with healthy fats, protein-rich chickpeas and tuna, and fiber-rich vegetables. Not to mention, it is super filling and easy to make.

Other Lunch Salads You Might Also Like:

Need more inspiration for creative lunch salads that are also on the healthier side and packed with protein? Here are a few more ideas:

If you try this Chickpea Salad with Tuna recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Chickpea Salad with Tuna Recipe

This Chickpea Salad with Tuna recipe is the perfect weekday lunch. Made with canned tuna and packed with veggies, this is a quick and easy to make salad recipe that is also meal prep friendly.

Course Salad

Cuisine American

Diet Gluten Free

Prep Time 15

Resting time (optional) 30

Total Time 15

Servings servings

Calories 267kcal

Author Aysegul Sanford

Ingredients

For The Dressing

¼ cup mayonnaise or Greek Yogurt
1 tablespoons extra virgin olive oil
1 teaspoons Dijon mustard
⅓ cup freshly squeezed lemon juice
1 tablespoon red wine vinegar
4 cloves garlic minced
1 teaspoon Kosher salt
½ teaspoon ground black pepper

For The Salad

1 can chickpeas 15 ounces – drained and rinsed
1 can solid packed Tuna in water 5-ounces – drained
1 cup tomatoes – grape or cherry; approximately 5 ounces – halved
3 tablespoons chopped celery about 1 stalk
2 tablespoons chopped scallions or sliced red onions
1 small yellow bell pepper chopped
2 Persian cucumbers sliced and quartered

Optional Add Ins:

1 tablespoon dill pickle relish or olives- roughly chopped
1 cup canned artichokes quartered
1 avocado sliced
2 cups salad greens such as arugula or spring mix – loosely packed

Instructions

Prepare the dressing: In a bowl or large measuring cup, whisk mayonnaise, extra virgin olive oil, Dijon mustard, lemon juice, vinegar, garlic, and salt and pepper. Taste for seasoning and add more if needed. Set aside while preparing the salad.
Prepare the salad: Place the chickpeas, tuna, tomatoes, celery, scallions, bell pepper, cucumber, and tomatoes.
Add the dressing and toss to combine.

Video

Notes

Make Ahead: Prepare the recipe as written. If it is a part of your weekly meal prep lunches, divide it amongst small single-serve airtight containers and keep them in the fridge until ready to eat. With that being said, I usually do not keep tuna past the 3-day mark to avoid spoilage.
Storage: Leftover tuna and chickpea salad will keep in an airtight container with a tight-fitting lid for 2-3 days. If you are making this salad using greens, keep in mind that greens such as butter lettuce, and spring mix will wilt quicker than more sturdy greens such as arugula or kale.

Nutrition

The post Chickpea Salad with Tuna appeared first on Foolproof Living.

Slow Cooked Beef Brisket Tacos

Aysegul Sanford — Tue, 02 May 2023 17:24:22 +0000

Whether you’re planning a Cinco de Mayo party, a Tex-Mex-themed gathering, or looking for a tasty weeknight dinner doesn’t matter. These crock pot brisket tacos will delight your tastebuds with their fresh, smoky taste. Top them with my Easy Guacamole, or serve them alongside my fan-favorite Mexican Street Corn for an authentic Mexican meal. Add a pitcher of Pineapple Margaritas, and you’ll never be at a loss for party ideas again!

Ingredients

To make these easy slow-cooker beef brisket tacos, you’ll need two sets of ingredients:

For the Slow Cooker Brisket

Made with the most flavorful and fresh ingredients, this is easily the best brisket taco recipe for Mexican food lovers. Crowds will go wild for this simple recipe’s rich, seasoned taste.

Brisket: I recommend using 3-4 pounds of brisket for this beef brisket taco recipe—the perfect size for six servings. When selecting your taco brisket, find a piece of meat with significant marbling and a layer of fat on top for extra flavor.
All-purpose flour: Flour is the key to making a thick, flavorful sauce for brisket tacos. However, you can omit this ingredient if you follow a gluten-free diet.
Onion: Robust yet mellow, onions give great depth to these brisket crock pot tacos. Cut your onions into thick half-moon slices before adding them to the slow cooker.
Peppers: Spice lovers will love the addition of jalapeno or poblano peppers to this easy taco recipe. Chop your peppers well, and you’re good to go!
Beef broth: I use beef broth in my taco beef brisket to give it a complex, hearty taste. However, chicken broth or even vegetable broth would also work.
Tomato paste: Rich tomato paste will give your brisket gorgeous color and an irresistibly piquant taste.
Fresh thyme sprigs: Thyme is the ultimate flavor-booster ingredient in hearty meat dishes. Earthy and lemony, this simple addition will lighten your beef’s taste.
Seasonings: I recommend using paprika, chili powder, onion powder, garlic powder, and salt for seasoning your beef.
Red wine vinegar: A small dash of red wine vinegar will brighten the smoky sweetness of this slow cooker brisket recipe. However, you could also use apple cider vinegar or any other vinegar you have on hand.

Brisket Taco Toppings

The sky is the limit when it comes to toppings for brisket tacos. Any of your favorite taco toppings would work, but you can find nearly a dozen tasty ideas below. You can use flour tortillas, make your own corn tortillas (following this masa tortilla recipe), or buy them at the store if you are short on time.

Guacamole: No one can resist a classic when considering what to put on brisket tacos. You only need four ingredients to make my creamy, fresh, and super easy guacamole recipe, perfect for shredded brisket tacos.
Tomatoes: Lighten up these brisket slow cooker tacos with the simple addition of tomatoes. You can use your favorite store-bought salsa, cherry tomato salsa, dice up fresh tomatoes, or make homemade pico de gallo.
Jalapenos: If you’re a fan of spice, topping a handful of fresh or pickled jalapenos will give your Mexican brisket just the right amount of kick.
Mexican cheese: Tangy and mild, a blend of Mexican cheeses is guaranteed to add a creamy taste to your brisket tacos. For extra freshness, you can even crumble cotija cheese on top of your tacos.
Pickled red onions: Anyone who likes bold flavors will adore the tangy punch of this easy red onion topping. For the most authentic flavors, try my Mexican Red Onion recipe. Or, you can also use roasted red onion slices if you are not a fan.
Fresh cilantro: Cilantro is optional, but it is a nice addition if you are a fan.
Lime wedges: If you like a little zing to your tacos, serve them with fresh lime juice. Lime wedges are a visually stunning way to add a citrusy bite.
Sour cream: Cool and tangy, a dollop of sour cream is just what your Mexican brisket tacos need to balance out their robust, spicy taste.
Sauce: Nothing pairs better with this shredded brisket recipe than its leftover juices we reduce at the end. Simply follow the steps in the recipe to make the sauce that takes this recipe to the next level.

How to Make Shredded Brisket for Tacos

Anyone—beginner and master chefs alike—can easily whip up pulled brisket tacos. You can let your slow cooker do the work when following these easy instructions.

Make the meat rub: In a small bowl, mix the paprika, chili powder, onion powder, garlic powder, and salt.
Prick the meat: Use a sharp knife to puncture both sides of the meat in several places. I recommend pricking the beef about 20-30 times for maximum flavor. Then, use a paper towel to pat dry the meat.
Rub the meat: Rub the spice mixture into both sides of the beef before wrapping it tightly with stretch film or plastic wrap. Let the meat marinate in the fridge for 4-8 hours.
Let the beef rest: On the day of cooking, remove the spice-rubbed beef from the fridge. Let it rest for 30-45 minutes while prepping the remaining ingredients.

Dust the meat with flour: Remove the stretch film from the beef, and sprinkle both sides with flour. Shake off any excess flour.
Whisk the broth: Whisk together the beef broth and tomato paste in a measuring cup and set the mixture aside.
Layer the slow cooker: Place half of the sliced onions, pepper, and minced garlic at the base of the crock pot. Transfer the meat, fat-side-up, on top of the veggies. Then, add the remaining vegetables on top of the beef. Pour the broth mixture atop the brisket, adding the thyme and bay leaves to the liquid.
Cook the brisket: Cover the slow cooker and cook the beef on low for 8-10 hours. By the end, the meat should be fully cooked and easily shreddable.

Shred the beef: Transfer the cooked meat to a cutting board or cookie sheet. Before adding it to your tacos, shred the brisket with two forks. Cover it with aluminum foil until ready to serve.

Prepare the sauce: Place a colander over a saucepan and strain the leftover liquid. Discard the veggies. Then, bring the sauce to a boil over medium-high heat, then reduce it to medium heat. Let the mixture simmer for 15 minutes or until it reduces by half. Taste the sauce and add any extra seasoning, if desired. Just before serving, add the red wine vinegar.

How to Assemble Brisket Tacos

The most fun part about making brisket street tacos is assembling them. Design your tacos using whatever toppings you like, and you’ll have a photo-ready main the entire family will love.

Prepare the taco station: Place the taco toppings in individual serving bowls, including the shredded brisket and the reduced sauce.
Warm the tortillas: If desired, warm the tortillas in a small pan or microwave.
Assemble shredded beef tacos: Lay out a tortilla, and add a helping of shredded brisket. Drizzle the meat with a tablespoon of the sauce, and then add your favorite toppings on top of the tacos. Repeat this process with the remaining tortillas.
Serve: Garnish the beef brisket tacos with fresh lime and serve.

How to Make Ahead, Store, Freeze, Thaw, and Reheat?

Storing brisket for tacos is one of the easiest meal preps you’ll ever do. Make your brisket ahead or store the meat and juices for simple lunches throughout the month.

Make ahead: You can prepare this brisket taco recipe up to 2 days in advance. Not only does this process make meal prep a cinch, but it also lets the flavors develop before serving the brisket for leftover tacos.
Storage: To store your slow cooker brisket tacos, shred the leftover meat and let it reach room temperature. Then, portion the brisket leftovers into airtight containers, add a little juice and store them in the refrigerator for up to 2 days.
Freezing and thawing: Before you freeze your brisket, shred it and let it cool to room temperature. Portion the meat and leftover sauce into several airtight containers, labeling them with dates so you can keep track of their freshness. Then, place each airtight container in the freezer for up to 2 months. When ready to eat, thaw the brisket in the fridge overnight.
Reheat: I recommend reheating the leftovers in a pan with the juices for maximum juiciness. However, you could also place the leftover beef brisket in the oven at 350 degrees F. for 15-20 minutes. Be sure to drizzle them with some of the juices so they won’t dry out in the oven.

What to Serve with Brisket Tacos

You’ll unlock dozens of mouthwatering Mexican sides to serve when you make slow-cooked beef brisket tacos. From creamy street corn to seasoned quinoa, this list has it all!

Coleslaw: Nothing says “fresh and creamy” like slaw for brisket tacos. Top your brisket with my easy recipe for Coleslaw Without Mayo or Yogurt Coleslaw for a light, crisp addition.
Corn: When you think of your favorite Mexican dishes, you likely think of fresh corn’s sweet, crisp taste. You can serve your tacos with Mexican Corn and Air Fryer Mexican Street Corn—straight from the cob! Or, serve up creamy sides like my Street Corn Salad and Elote Pasta Salad to ensure no one leaves the table unsatisfied.
A side of grain: If you want to give your taco spread flavorful heartiness, adding a side of grain is the way to go. My vegan Mexican Quinoa comes together in a single pan, while this Mexican Rice recipe adds a warm, bright color to your table.
Margaritas: Want to have a little fun with your party menu? Full of color and fruity freshness, Pineapple Margaritas, Blueberry Margaritas, and Strawberry Basil Margaritas are just what your Cinco de Mayo celebration needs.

Expert Tips

You don’t have to be a master chef to learn how to make brisket tacos. These pro tips will ensure your beef is as tender and flavorful as possible.

Don’t skip the resting: To get delicious flavor into every bite of brisket, I recommend letting your meat rest for at least 4 hours, preferably overnight. This step ensures that your beef absorbs its savory seasonings before adding it to the slow cooker.
Low and slow: A great way to ensure soft, tender meat is to take time with the recipe. Cook the brisket for at least 8-10 hours on low heat, letting the meat relax and absorb its juices. If you want to serve the tacos at night, begin cooking early in the morning. If you plan to serve these tacos during the day, start slow cooking the night before.
Skim the fat: Because this beef brisket recipe cooks off much of the meat’s fat in the crock pot, I recommend skimming off the extra fat from the meat mixture with a wooden spoon before serving.
Reduce the leftover liquid to use as a sauce: My favorite way to dress my own tacos is by transforming the brisket’s cooking liquid into a mouthwatering sauce. Let the liquid simmer for 15 minutes until it reduces by half. Then, add extra seasonings and serve!
Taste for seasoning: There are two times I recommend tasting your tender brisket recipe for seasoning: just after shredding your meat and when you first taste the reduced sauce (i.e., while it’s simmering). Since we are “cooking off” most of the liquid, adding seasonings to the sauce too soon may produce an overly salty sauce.
Customize it to your liking: Brisket tacos are one of my favorite foods because of how much fun you can have customizing them! Play with whatever toppings you want, experimenting with new combinations until you find your favorite.

FAQs

Want to know more about how to make brisket in a crock pot for tacos? I’ve answered all your questions here so you can enjoy melt-in-your-mouth eats any day of the week.

Why is my brisket tough?

The meat used for brisket tends to be tougher than other cuts, with lots of connective tissue. Therefore, you must cook your beef at a low temperature for at least 8-10 hours to ensure the meat is as soft and tender as possible.

What are some other ways I can use leftover brisket?

Do you have some leftover brisket from making tacos? There are countless delicious ways to use your meat leftovers, like using it as an enchilada filling, making brisket tacos, or even whipping up a plate of nachos.

Can I use suadero beef instead of brisket in this recipe?

Yes, you can. If you are trying to recreate the suadero tacos you had in Mexico, you can easily use suadero beef (also sold as suadero brisket or suadero meat) instead of brisket in this recipe.

Other Beef Recipes You Might Like:

Can’t get enough of this beef brisket taco recipe? These other beef dishes will satisfy your cravings with hearty, fresh flavors even a pro chef wouldn’t be able to resist.

Thai Steak Noodle Salad
Potato and Meatballs
Recipe for Turkish Meatballs
Flank Steak Tacos
Pasta Bolognese
Instant Pot Chuck Roast
Check out all our beef recipes
Love Mexican food? Check out all our Mexican-inspired recipes

If you try this recipe, please take a moment to give it a star rating and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Slow Cooked Brisket Tacos Recipe

This Slow Cooker Beef Brisket Tacos Recipe requires little hands on time, but every minute is worth the effort. Corn tortillas filled with slow cooked brisket, guacamole, and pickled red onion are out-of-this-world delicious.

Course Meat

Cuisine Mexican Cuisine

Diet Gluten Free

Prep Time 30

Cook Time 10

Marinading time 8

Total Time 18 30

Servings servings

Calories 642kcal

Author Aysegul Sanford

Ingredients

For The Seasoning (Meat Rub)

1 tablespoon paprika
1 tablespoon chili powder
2 teaspoons onion powder
1 teaspoon garlic powder
1 ½ teaspoons salt
3 lbs. beef brisket flat cut; trimmed of excess fat and “silver skin”
2 tablespoons of all-purpose flour
1 onion halved and sliced ½ inch thick
1 jalapeno or poblano pepper; seeds removed and roughly chopped
4 garlic cloves minced
3 cups beef broth
1 tablespoon tomato paste
3 sprigs fresh thyme or 1 teaspoon dried thyme
2 bay leaves
1 tablespoon red wine vinegar

For The Tacos:

12 6-inch corn tortillas
1 ½ cups guacamole
1 tomato cut into small pieces
1 jalapeno pepper seeded and sliced
1 cup Mexican cheese such as queso fresco or cotija cheese
1 cup pickled red onions
½ cup fresh cilantro leaves chopped
Lime wedges for serving

Instructions

For Slow Cooker Brisket:

Prepare the meat rub: Mix the paprika, chili powder, onion powder, garlic powder, and salt in a bowl.
Prick both sides of the meat in several places ( about 20-30 “hits”) using the tip of a sharp knife. Then pat dry the meat on both sides using a sheet of paper towel.
Rub the spice mixture over both sides of the meat. Wrap it tightly with stretch film or plastic wrap and let it marinate in the fridge for at least 4 hours or preferably overnight (up to 8 hours.)
On the day of cooking, remove the meat from the refrigerator and let it rest for 30 minutes while you prepare the rest of the ingredients.
Remove the stretch film. Sprinkle it with the flour on both sides, shaking off the excess.
Whisk together beef broth and tomato paste in a measuring cup until combined. Set it aside.
Place half of the sliced onions, pepper, and minced garlic at the bottom of the slow cooker. Place the meat with the fat side up on top of the mixture.
Add the remaining sliced onions, pepper, and minced garlic on top of the meat. Pour the mixture over the meat. Add the thyme and bay leaves to the liquid.
Cover and cook on low heat setting for 8-10 hours or until meat is fully cooked and shreds easily.
Transfer the now-cooked brisket onto a cutting board (or cookie sheet) and cover it with aluminum foil to keep it warm. Right before serving, shred the meat using two forks. When done, cover it with aluminum foil to keep it warm.

To Make The Sauce:

Using a large spoon, skim off the liquid fat layer in the crock pot as much as you can*. Place a colander over a saucepan, strain the leftover liquid, and discard the veggies.
Bring the liquid to a boil over medium-high heat. Turn the heat down to medium and let it simmer for 15 minutes or until it is reduced by half and slightly thickened. Taste for seasoning and add more if necessary. Add the red wine vinegar at the last minute to brighten the flavor.

To Assemble the tacos:

Set up your taco station by placing the toppings in individual serving bowls, the now-shredded meat, and the reduced sauce.
If preferred, warm tortillas.
To assemble the brisket tacos, place shredded brisket over a corn tortilla. Drizzle it with a tablespoon (or more) of the reduced sauce, and then add the toppings. Repeat the same process with the rest of the tortillas.
Garnish with fresh lime and serve!

Notes

Taste for seasoning: There are two times I recommend tasting this recipe for seasoning: First, just after shredding your meat, and then second, when the sauce is fully reduced after the simmering time is fully completed. Since we are “cooking off” most of the liquid, adding seasonings to the sauce too soon may produce an overly salty sauce.
Make it your own: I included some topping suggestions, but as with any other taco recipe, the sky is the limit when dressing your tacos. Use this recipe as a place to start and customize it to your liking.
Skim the fat: Do not skip removing the liquid fat at the top layer of the liquid. The amount of liquid fat you’ll end up with depends on how fatty your meat is. You can reserve (I usually freeze it) and use it in place of oil or butter in recipes or discard it. Alternatively, if you have it, you can use a fat separator to remove it.
Make ahead: You can prepare the slow-cooked brisket recipe up to 2 days in advance. Doing so helps develop flavors and make them rich and even more delicious. When ready to serve, warm up the meat (and the sauce), prep taco toppings, and assemble at the table.
Storage: To store your slow cooker brisket tacos, shred the leftover meat and bring it to room temperature. Then, portion the leftovers into airtight containers, add a little juice and store them in the refrigerator for up to 2 days.
Freezing and thawing: Before you freeze your brisket, shred it and let it cool to room temperature. Portion the meat and leftover sauce into several airtight containers, labeling them with dates so you can keep track of their freshness. Then, place each airtight container in the freezer for up to 2 months. When ready to eat, thaw the brisket in the fridge overnight.
Reheat: I recommend reheating the brisket in a pan with the juices for maximum juiciness. However, you could also place the leftovers in the oven at 350 degrees F. for 15-20 minutes. Be sure to drizzle them with some of the juices so they won’t dry out in the oven.

Nutrition

The post Slow Cooked Beef Brisket Tacos appeared first on Foolproof Living.

Smoked Salmon Avocado Toast

Aysegul Sanford — Tue, 18 Apr 2023 18:59:06 +0000

I love this recipe because it has light preparation, healthy ingredients, and tons of flavor. The best part, you ask? You don’t even need to use the stove or oven! With only a few minutes of prep, it deserves a spot on your weekly rotation on busy weekday mornings. And if you have a few extra minutes on the weekend, switch up your standard breakfast and try this avocado toast with salmon and egg!

If you are a salmon lover like I am, be sure to also check out my Salmon Nicose Salad, Baked Sockeye Salmon, or Salmon Coconut Soup to serve for lunch or dinner.

Ingredients

This avocado toast with smoked salmon is great because you can make it your own by adding whatever toppings you like best. Here’s a short, simple list of ingredients that will make shopping a breeze:

Bread: Feel free to choose your favorite bread. I like to use whole-grain bread, but if you make your own sourdough bread, go for it. If you want to make it extra special, treat yourself with buttery homemade Brioche. If you have dietary restrictions like gluten intolerance, try my Almond Flour Bread or any store-bought gluten-free bread you like. There are also easy-to-find keto-friendly options at the grocery store if you’re following a keto diet. Finally, you can ditch the bread and go for your favorite bagel.
Avocado: The store has many avocado choices, but I think Hass avocado is the most flavorful one out there. When buying avocados, be sure to pick one that is nice and ripe for easy mashing or slicing.
Fresh lemon juice: Lemon juice will give your toast the acid it needs to wake up your taste buds. Fresh lemon (and freshly squeezed lemon juice) is preferred. Alternatively, you can use fresh lime in this recipe.
Cucumber: Persian cucumbers sliced thinly are my favorite for this, but English will get the job done.
Smoked salmon vs. lox: While lox and smoked salmon are different things, they can be used interchangeably in this smoked salmon and avocado toast recipe. Just make sure to get a brand that you like. And if you are wondering, my favorite one is Trader Joes’, Everything But The Bagel Seasoned Salmon.
Spices: I use kosher salt and black pepper in terms of spices. However, if I am serving this smoked salmon breakfast toast to adults, I sometimes sprinkle it with a pinch of red pepper flakes.

Optional Add-Ins

What I love most about this healthy avocado toast is that it is endlessly customizable. If you are short on time, follow the recipe as written for a 10-minute breakfast. But if you are looking for a next-level breakfast or brunch, jazz it up with one (or more) of the optional add-ins below:

Soft cheese: A thin layer of cream cheese or goat cheese is a great addition to this avocado toast, but any soft cheese you have on hand would work.
Fresh herbs or Salad Greens: A handful of arugula, spring mix, or microgreens not only add color but also make it healthier. Alternatively, a small amount of fresh dill or parsley would make a nice addition.
Onions: My Pickled Red Onion recipe will give this dish a tangy bite to compliment your smoked salmon avocado toast. However, thinly sliced red onion or scallions would work nicely as well.
Garlic: Adding chopped garlic to your creamy avocado spread can add an extra pop of flavor. I usually opt out of garlic if I am making this on a work day, but if I am serving it to a crowd for brunch, then I add one for extra flavor.
Olive Oil + Flaky Salt: I usually finish this layered toast with a drizzle of good-quality olive oil and a pinch of flaky salt.
Spices: Who doesn’t love Everything But the Bagel seasoning? A little goes a long way!
Egg on top: If eggs are a staple for you’re morning breakfast, you’re welcome to top it off with scrambled eggs or a fried egg. However, if I have the time, my favorite one is smoked salmon avocado toast that’s topped off with a poached egg.
Sliced tomato: Like it is with any toast recipe, adding a few slices of tomato to the layers would be a nice addition to this open-faced sandwich.
Olives or Capers: Use one teaspoon of chopped capers or olives for a briny bite.

How to Make Avocado Toast with Smoked Salmon

This avocado smoked salmon toast will make prep and cleanup faster than ever before. You don’t even need to cook anything. Here’s how I make it:

Toast the bread: This is optional, but toasting the bread will give it a nice crispy bite. If you do, be sure to let it cool while you are working on the rest of the prep.

Mash or slice the avocado: Scoop your avocado into a medium size bowl and mash with a fork. Add your salt, pepper, a squeeze of lemon juice, and garlic (optional), and mix well. Give it a taste and add in if needed. Alternatively, you can slice your avocado thinly.
Spread the avocado mixture: Add a layer of your mashed or sliced avocado to the bread.
Top with cucumber: Arrange the sliced cucumber evenly on top.
Add smoked salmon: Layer about 2 oz. of smoked salmon per person on your toast, along with the pickled red onion.

Garnish: Make it your own with any of your favorite garnishes. I like microgreens and a drizzle of extra virgin olive oil. Sprinkle some Everything But the Bagel Seasoning for the finishing touch.
Serve: Once you’ve topped your toast with the desired garnishes, serve with a lemon wedge on the side.

How to Make Ahead and Store

This smoked salmon toast recipe is best when served right away. However, you can prepare some ingredients ahead of time to put together in just 5 minutes. Here’s what I recommend:

Make Ahead: The most time-consuming part of this avocado toast with salmon recipe is preparing the avocado spread. However, it can be prepped in advance. So, go ahead and make it a day ahead and store it as I did in my go-to Guacamole Recipe. Here’s how to do it:
- After making the guacamole, evenly spread it in an airtight container.
- Cover the surface with a thin layer of water, lime, or lemon juice. We are doing this to prevent it from oxidizing.
- Place a plastic wrap on top, and remove all the air bubbles before storing it in the refrigerator. You can also slice your cucumbers beforehand and store them in an airtight container for quick assembly.

Storing: Enjoy this delicious avocado and salmon toast immediately for the best results. I’d be surprised if you have leftovers! But, if you do, then store the leftovers in an airtight container in the refrigerator and eat them by the next day.

Expert Tips

Even though this smoked salmon toast recipe is just as effortless as it is delicious, a few quick tips can take this dish to the next level. Here are a few tips to help you succeed on your first try:

Add lemon juice to the avocado: The best way to prevent your avocado mash from turning brown is to squeeze it with fresh lemon juice. The addition of a small amount of acid also helps with flavor, so do not skip using it.
It is best when assembled on the day you plan to serve: As is the case with most seafood recipes, I recommend assembling your avocado smoked salmon toast on the day you plan to serve it. If you are planning to serve a crowd, follow the make-ahead tips above to make the last-minute assembly a breeze.
Toast the bread lightly. This is an optional step, but toasting the bread gives this dish the perfect warm crunch.
Multiply the recipe. The recipe below, as written, is for two servings, but you can multiply it as many times as you need.

FAQs

Is avocado and smoked salmon good for you?

Absolutely! All the elements of this recipe make for a healthy smoked salmon breakfast. Both salmon (packed with Omega 3 fatty acids) and avocado are considered some of the healthiest fats on the planet. When you are shopping for smoked salmon at the store, be sure to check the back and buy a brand that is made with clean ingredients and without any sugars.

Other Avocado Recipes You Might Like:

Can’t get enough of avocado goodness? You are not alone. Here at Foolproof Living, we are huge fans of this versatile fruit and have many other recipes. Below are a few that we think you might like:

If you try this Avocado Smoked Salmon Toast recipe, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Smoked Salmon Avocado Toast Recipe

This smoked salmon avocado toast is a quick, easy, and healthy breakfast that not only tastes great but also looks delicious. Ready in 10 minutes, it is simple enough for a morning on the go and elevated enough for a holiday brunch like Easter, Mother's Day, or even Christmas morning.

Course Breakfast

Cuisine American

Diet Low Lactose

Prep Time 10

Cook Time 0

Total Time 10

Servings servings

Calories 240kcal

Author Aysegul Sanford

Ingredients

2 pieces toast multi-grain bread and sourdough bread would all work
1 large avocado ripened
1 ½ teaspoons lemon juice plus lemon wedges to serve with
1 garlic clove minced – optional
½ teaspoon Kosher salt
¼ teaspoon ground black pepper
½ Persian cucumber peeled and sliced thinly (or English cucumber would also work)
4 oz. smoked salmon packaged
½ cup micro greens or arugula
1 tablespoon pickled red onions optional
A drizzle of extra virgin olive oil
1 teaspoon Everything Bagel Seasoning optional

Instructions

If preferred, toast your bread and let it cool for a few minutes.
Meanwhile, in a small bowl, mash avocado using the back of a fork. Add lemon juice, minced garlic (if using), salt, and pepper. Stir well. Give it a taste and add more if necessary.
Spread each slice of toast with the avocado mixture.
Top each slice with the cucumber slices.
Place smoked salmon pieces and pickled onion (if using) on top.
Garnish with microgreens and a drizzle of olive oil. Finish it off with a sprinkle of Everything Bagel Seasoning.
Serve with a lemon wedge on the side.

Notes

Garlic: If I am making this avocado toast on a work day I omit using garlic, but if I am making it on the weekend, then I make sure to add it in.
Multiply the recipe: Serving a crowd? No problem. Simply multiply the recipe as many times as you want. I usually serve 2 ounces of smoked salmon and ½ avocado per serving.
To Make Ahead: If you are serving this recipe to a crowd, feel free to mash the avocados in advance, but be sure to cover the surface with a thin layer of lemon juice followed by some plastic wrap to prevent oxidizing. Assemble the recipe right before serving.
Storing leftovers: This avocado toast is best on the day it is served. However, you can store the leftovers in an airtight container in the refrigerator for up to 1 day.

Nutrition

The post Smoked Salmon Avocado Toast appeared first on Foolproof Living.

Eggplant Beef Stew

Aysegul Sanford — Mon, 03 Apr 2023 23:15:58 +0000

Inspired by my Vegetable Beef Soup and Crock Pot Vegetable Beef Soup, along with my Turkish Stuffed Eggplant, this Turkish-style eggplant beef stew recipe takes home cooking to another level.

Trust the process with this one, as the low and slow cooking technique I learned from my mom is worth the wait. Love eggplant? Be sure to check out our collection of tasty eggplant recipes.

Ingredients

Many of the ingredients for this beef stew with eggplant are pantry staples, along with a few that are easy to grab on a quick trip to the grocery store. Here’s what you’ll need:

Stew meat: You can use Sirloin steak tips, or a whole boneless beef chuck roast cut into 1 – 1 ½ inch cubes.
Aromatics: Onions and garlic give it a deep, savory flavor.
Olive oil
Spices and seasonings: These include ground cumin, paprika, bay leaf, salt, and black pepper.
Peppers: I like jalapenos for a kick of spice or red bell peppers for mild.
Tomatoes: We are using tomato paste and canned tomatoes (diced or crushed).
Eggplant: Globe eggplant is the easiest to find in grocery stores and commercial varieties mean you no longer have to deal with Sweating Eggplant. But feel free to use any Type of Eggplant you love.
Chicken stock: Homemade Chicken Stock will provide the best flavor, but a store-bought chicken broth would also work.
Green peas: Blanched Frozen Peas or store-bought frozen peas will both work.
Herbs: Fresh parsley or fresh oregano leaves would also work.

How to Make Eggplant Beef Stew?

This beef with aubergine recipe takes some time and patience, but your efforts will be worth it in the end. Here’s how I like to make it:

Dry meat: Dry the stew meat with a paper towel on all sides.
Prep meat: Set the Dutch oven over low heat and add the meat and quartered onion. Cover with the lid and let it cook for 1 hour (no peeking).
Keep it low and slow: At the end of 1 hour, open the lid and give the meat and onions a stir. Cover again and continue to cook for another 2 hours. After 2 hours, you will see that the meat will release most of its juices. Do not be tempted to increase the heat – the beauty of this recipe is to cook it low and slow.

Finish beef: Continue cooking the meat for another 2 hours, stirring at the end of each hour. The meat should now be super soft. There may be some liquid in the pot, depending on the stew meat, which is totally fine. Give it a taste and make sure that it is soft and not too chewy. If it is, then continue cooking for another 30 minutes to an hour.
Remove meat: Remove the meat, onion, and all the juices from the Dutch oven into a bowl. Cover with foil to keep warm. Do not wash the Dutch oven.
Saute aromatics and spices: In the same Dutch oven, heat olive oil over medium heat and add chopped pepper, tomato paste, ground cumin, and paprika. Cook, stirring frequently, for 4 – 5 minutes. Stir in the garlic and cook for 1 minute, or until fragrant.
Add veggies & let it simmer: Add the prepared eggplant, tomatoes, chicken stock, bay leaf, salt, and pepper. Place the beef, onion, and all of the juices back into the pot. Give it a stir and cover it with the lid. Bring it to a boil, then reduce it to a simmer for 15-20 minutes.
Add peas: After the 15-minute mark, add the frozen peas. Bring it to a final boil and let it simmer until ready to serve.
Serve: When ready to serve, remove the bay leaf. Garnish with parsley and serve.

How to Make Ahead, Store Leftovers, Reheat and Freeze?

Beef stew and eggplant can be made ahead of time and stored in the fridge or freezer for longer storage. Here’s how to do it:

Make Ahead: The stew meat and onions can be prepped and slow-cooked (steps 1-5) up to 3 days in advance. This gives you a good head start if looking to prepare the stew any night of the week.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat: Reheat leftovers in 30-second increments in the microwave or over medium heat on the stove until warmed through.
Freeze: Bring to room temperature, then store in a freezer-safe container for 1-2 months.
Thaw: Thaw overnight in the fridge, then reheat as instructed above.

What to Serve It With?

Any of my side dish recipes would pair wonderfully with this recipe. But if you are looking for some inspiration, some of my favorites include:

Whole Grains and Pasta: Try it over Simple Wild Rice Pilaf, Lemon Garlic Quinoa, Green Pasta, or Vodka Pasta. Or try any one of our grain dishes.
Green Salad: Serve it alongside Spring Mix Salad, Avocado Kale Salad, Mediterranean Quinoa Salad, or any one of our Quinoa Salad Recipes.
Vegetable Sides: Any of our vegetable side dishes would work, but if I am serving it throughout the summer months, I serve it with Air Fryer Corn on the Cob. If I am serving this eggplant and beef stew during the winter months, I usually pair it with Honey Maple Carrots.

Expert Tips

So delicious, you don’t even need salt. Don’t fret about not salting the meat in the beginning. The low and slow cooking method creates meat so delicious you’ll find you will not need salt until braising.
Keep it low and slow. Trust the process, and the meat will cook through until melt-in-your-mouth tender. Patience is a virtue with this one.
A quick tip for preparing eggplant for cooking: As I cut eggplant, I place it in a large bowl of water with some Kosher salt to prevent the eggplant from oxidizing and turning brown.
Use one kind of stew meat to ensure the best flavor and even cooking. As I learned from The Kitchn’s article, Best Choice of Meat for Stew, using one type of meat cut in equal sizes will ensure that you will end up with an eggplant beef stew that is evenly cooked.
Incorporate other vegetables. Mushrooms, green beans, or potatoes can be used instead of (or in addition to) eggplant. Keep in mind, potatoes or other root vegetables might take longer to cook.
Keep it on the smallest heat source. Use the smallest burner on the stovetop over the lowest heat setting when first cooking the meat and onions.

FAQs

Can I make this recipe in the slow cooker?

I would not recommend making this in a slow cooker (or Instant Pot) as the slow cooker is too hot, even on the low setting. The magic of this recipe is to keep it on the smallest and lowest heat source on the stove.

Can you put eggplant in beef stew?

Yes, it is one that I use in many of my stew recipes. It cooks very fast and absorbs the many delicious flavors of beef and vegetables.

How long does eggplant need to be cooked in stew?

Eggplant only takes about 15-20 minutes to cook through in stew.

Do you need to peel eggplant for stew?

No, this is a personal choice. The skin is edible, so unpeeled eggplant is just fine.

Other Beef Recipes You Might Also Like:

If you try this recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Eggplant Beef Stew Recipe

Eggplant Beef Stew served with bulgur pilaf makes a satisfying dish with tender pull-apart meat. Cooked low and slow, this Turkish style beef stew is a must try!

Course Beef

Cuisine American, Turkish Cuisine

Diet Gluten Free

Prep Time 15

Cook Time 6

Total Time 6 15

Servings servings

Calories 295kcal

Author Aysegul Sanford

Ingredients

2 lbs stew meat Sirloin steak tips or boneless beef chuck roast, cut into 1 ½ inch cubes
1 large yellow onions peeled and cut into quarters
1 tablespoon vegetable oil olive oil or avocado oil
3 jalapeno peppers seeded and chopped – or bell pepper would also work
1 tablespoon tomato paste
1 teaspoon ground cumin
½ teaspoon paprika
3 cloves garlic minced
1 eggplant cut into cubes ~ 1 lb.
1 can diced tomatoes 14.5 oz.
1 cup chicken stock
1 bay leaf
1 teaspoon kosher salt
1/4 teaspoon black pepper freshly ground
1 cup frozen peas no need to thaw
2 tablespoons Italian parsley freshly chopped
Pinch red pepper flakes or Aleppo pepper if you can get your hands on it

Instructions

Dry meat: Using paper towels, pat-dry the stew meat as much as you can.
Cook meat: Place meat in a Dutch oven with the quartered onion over low heat. Put the lid on and let it cook for an hour without opening it. I recommend using the smallest burner on your stovetop.
Keep it low and slow: At the end of an hour, give it a stir, put the lid back on and let it continue to cook for another two hours. At the end of two hours, you will see that the meat will release most of its juices. Do not be tempted to increase the heat or move to a larger burner; the beauty of this recipe is to cook low and slow.
Finish beef: Continue to cook for another 2 hours, giving it a stir at the end of each hour mark. In the end, the meat should be super soft. Depending on the stew meat you are using, there may be some liquid in the pot, which is okay.
Remove meat: Remove the meat and onion (and all the juices) from the pot into a bowl, cover with foil, and set it aside. Do not wash the dutch oven.
Saute aromatics and spices: In the same dutch oven over medium heat, heat olive oil and add chopped pepper, tomato paste, ground cumin, and paprika. Cook, stirring frequently, for 4 to 5 minutes. Stir in the garlic and cook for a minute.
Add veggies: Add the cubed eggplant, tomatoes, stock, bay leaf, salt, and pepper.
Simmer: Put the now-cooked beef, onion, and all of the juices back into the pot. Give it a quick stir, cover it with the lid, bring it to a boil and let it simmer for 15-20 minutes. Add the frozen peas and let them come to one last boil.
Serve: When ready to serve, make sure to take out the bay leaf. Garnish with parsley and serve.

Notes

Make Ahead: The stew meat and onions can be prepped and slow-cooked (steps 1-5) up to 3 days in advance. This gives you a good head start if looking to prepare the stew on a weeknight.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat: Reheat leftovers in 30-second increments in the microwave or over medium heat on the stove until warmed through.
Freeze: Bring to room temperature, then store in a freezer-safe container for 1-2 months.
Thaw: Thaw overnight in the fridge, then reheat as instructed above.

Nutrition

The post Eggplant Beef Stew appeared first on Foolproof Living.

Alison Roman’s “The Stew” Recipe

Aysegul Sanford — Sat, 25 Mar 2023 18:47:13 +0000

Cookbook author and New York Times columnist Alison Roman first published the Alison Roman Chickpea Stew in The New York Times in 2018. The recipe quickly took the internet by storm, gaining popularity among home chefs and food lovers on social media through its own hashtag #TheStew.

The NYT chickpea stew recipe has many renditions today, so you may also see it referred to online as “Chickpea Turmeric Stew,” “Chickpea Curry Stew,” or “Coconut Curry Chickpea Stew.” Because of its original publication in The New York Times, you may also see it appear as “The New York Times Chickpea Stew” or the “NY Times Chickpea Stew.” Whatever you’d like to call it, Alison Roman’s viral recipe is truly delicious and worth a try!

Ingredients

The beauty of this vegetarian chickpea stew is that, because of its short ingredient list of pantry staples, it’s budget-friendly and requires little to no grocery shopping if you have a well-stocked kitchen. Here’s what you’ll need to make the Alison Roman stew recipe:

Olive oil: Garbanzo beans love to bathe in oil, so you’ll need about a ¼ cup.
Aromatics: Onion, fresh ginger, and garlic deepen the stew’s flavors and add a nice aroma.
Spices and seasonings: You’ll need ground turmeric, red pepper flakes (optional), kosher salt, and black pepper.
Canned garbanzo beans: Spiced chickpeas, also known as garbanzo beans, are the star of the show in this recipe. The canned version is easy, inexpensive, and convenient, but you can also cook your own dried chickpeas if you’d prefer. Just ensure that the ones you use in this recipe are cooked.
Full-fat coconut milk: According to Roman, full-fat coconut milk yields the best results for this chickpea coconut stew. You’ll want to avoid lite coconut milk, low-fat coconut milk, cream of coconut, or coconut milk that’s meant for drinking, as these variations will alter the consistency of the stew.
Vegetable stock: You can also use chicken stock (I make mine following Barefoot Contessa’s Chicken Stock recipe) if preferred.
Hearty leafy greens: Use your favorite hearty leafy green, such as kale, collard greens, swiss chard, baby spinach, or mustard greens. However, remember that swiss chard and spinach will wilt and soften much faster than kale or collard greens.
Fresh herbs: Fresh herbs, such as mint, parsley, or cilantro, add the perfect finishing touch and hint of flavor to this recipe.
Garnishes and accompaniments: Finish off your stew with a dollop of greek yogurt (or sour cream), a good drizzle of olive oil, a squeeze of lime juice, and a handful of fresh mint. You can also finish it off with extra chili flakes for a spicy chickpea soup. Serve with bread on the side, if preferred.

Optional Add-Ins

Don’t be afraid to make this Alison Roman The Stew recipe your own by tossing in additional ingredients to amp up the flavor profile, make it more hearty, or add extra nutrients. Here are some suggestions:

More vegetables: In my opinion, you can’t add too many veggies to a stew! To boost your turmeric chickpea stew with extra nutrition, stir in ½ cup of chopped carrots, celery, sweet potato, and baby bok choy. Roman recommends cooking the carrots, celery, and sweet potatoes along with the aromatics, but you’ll want to add in the bok choy during the last five minutes of cooking.
Add a carb: While this stew is pretty filling on its own, you can make it especially hearty by adding a carb. I personally like to toss in some ramen noodles about three minutes or so before serving. You can also add some quinoa about 10 minutes before serving to give the stew extra body and heartiness.
Make it richer: If you are a fan of turmeric and are like me, have a batch of homemade golden paste in your fridge at all times, use a tablespoon of it instead of using ground turmeric spice.

How to Make Alison Roman’s Chickpea Stew?

With just a few minutes of prep time and a little over a half hour of cook time, this creamy, flavorful, and spicy chickpea stew with garlicky coconut milk is ready to enjoy. Plus, it all comes together in one pot! Here’s how to make it:

Cook the onion: Heat the oil over medium heat in a large pot or dutch oven. Add the onion and cook for 5-6 minutes, or until the onion is translucent, making sure to stir occasionally.
Add additional aromatics and spices: Add the ginger, minced garlic cloves, ground turmeric, and a sprinkle of red pepper flakes to the pot and cook for 2 minutes, stirring often.
Fry the garbanzo beans: Pour in the cans of chickpeas (drained and rinsed) and let the chickpeas sizzle and break down, stirring frequently, for 8-10 minutes.
Crush the garbanzo beans: Remove a cup of chickpeas to use for garnish. Using the back of a wooden spoon or a spatula, gently crush the remaining chickpeas against the side of the pot to help them release their starchy insides. Doing so will help make the stew a bit thicker, so do not skip this step.

Add the liquids: Pour in the cans of coconut milk and vegetable broth and season with a pinch of salt and pepper. Stir, making sure to scrape the pot to remove any bits that are stuck to the bottom.
Simmer: Place the lid on the pot, bring it to a boil, then reduce the heat to medium-low. Let simmer for 25-30 minutes.
Add the greens: Use your hands to chop the kale or leafy greens of your choosing into bite-size pieces and add them to the pot. Cook for an additional 5 minutes or until the greens are soft. Taste and adjust seasoning if needed.
Serve: Ladle into bowls and garnish with the reserved garbanzo beans and other toppings of your choosing. Serve with bread on the side, if preferred.

How to Make Ahead, Store, Reheat, & Freeze?

This coconut chickpea stew is quick enough to whip up for an easy weeknight meal, but it’s also make-ahead friendly and stores well as part of your weekly meal prep. Here are some tips:

Make ahead: To make this recipe ahead of time, follow the above instructions through step 6. You’ll want to add in your greens right before serving, as they tend to become wilted and soggy as the stew sits.
Store: To store, bring the leftover kale and chickpea stew to room temperature before ladling it into an airtight container (you can also portion it out into several containers). It will keep in the fridge for up to 5 days.
Freeze: Bring the stew to room temperature and store it in a freezer-safe container for up to 2 months.
Thaw: Thaw your frozen stew overnight in the fridge. Reheat per the instructions below.
Reheat: You can reheat your leftover stew on the stovetop or, in a pinch, microwave it in 30 seconds intervals until warmed through, making sure to give it a stir after each interval.

What Goes with Alison Roman Chickpea Stew?

Because of its Indian and Caribbean influences, this chickpea stew with coconut milk pairs beautifully with Middle Eastern and Mediterranean-style flatbreads. To round out your meal, you can also pair your stew with a simple green salad or a healthy grain. If you’re wondering what to serve with this chickpea stew recipe, here are a few additional ideas:

Serve it with bread: Bread is a no-brainer side to pair with a stew, and we especially love to dip our bread in that delicious leftover broth! I recommend pairing your coconut turmeric soup with a flatbread like Naan, Pita, or Lavash for a Middle Eastern flair. Also, my artisan-style, crusty, No-Knead Bread never met a stew it didn’t like.
Pair it with a green salad: To get in your daily dose of greens, whip up an easy, nutrient-dense salad to enjoy as a side dish with your warm bowl of curry chickpea stew. My favorites are this Kale Quinoa Salad, this simple Spring Mix Salad, and my colorful Harvest Salad. Serve it with a glass of crisp white wine on the side and call it a dinner!
Add some cooked grains: If you prefer a hearty, filling stew, I recommend adding some cooked grains to offer texture, substance, fiber, and carbs. My favorites are quinoa and bulgur, and I even have how-to guides on the blog for Cooked Quinoa and Cooked Bulgur. For additional flavor, try serving it with my yummy Bulgur Pilaf.

Expert Tips

Since this stew recipe is adapted from the original version created by Alison Roman, I learned a few tips and tricks from her while researching the recipe. I’ve included these tips below to help you achieve expert-level results on your first try:

Season as you go: Roman adds salt various times throughout the original recipe, which helps her ensure that each ingredient is properly seasoned. However, this is a bit too much salt for my preference, so I cut down on the salt a bit for my version of her recipe. However, I suggest that you taste as you go and adjust the salt to your liking.
Simmer to your preferred thickness: This coconut ginger chickpea soup begins with a soup-like consistency and must simmer for about a half hour to take on a thicker, stew-like consistency. You can simmer it for less time if you’d prefer a coconut chickpea soup, or a bit longer if you’re after that perfect stew thickness. It’s up to you!
Break those chickpeas! Do not skip the part where you break the garbanzo beans with the back of the spoon, as it will help thicken the stew.

FAQs

Can you freeze Alison Roman’s chickpea stew?

Yes, you can. After making your garbanzo bean stew, let it cool to room temperature. Ladle it into a freezer-safe airtight container and freeze for up to 2 months.

Is chickpea a carb or protein?

While garbanzo beans are considered a plant-based protein, they are also a good source of fiber, vitamins, and minerals. A 1-cup serving of garbanzo beans contains about 269 calories, of which about 67% are from carbohydrates. The remaining calories come from its protein and fat content.

Other Curry Recipes You Might Also Like

There’s nothing like an aromatic, warming, perfectly spiced bowl of curry to enjoy on a cool day (or even a warm one!), especially if you are a fan of the anti-inflammatory benefits of turmeric spice. If you love Middle Eastern, Indian, and Asian-inspired dishes with bold flavors like this curried chickpea stew, you’ll love these recipes below:

If you try Alison Roman’s Chickpea Stew Recipe, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Alison Roman The Stew Recipe

Here is the viral recipe for Alison Roman’s “The Stew” that had gained popularity in the last few years. Essentially a vegan stew that is made with spiced chickpeas, coconut milk, ginger, garlic and turmeric, this easy recipe comes together in a pot and perfect for a Tuesday night.

Course Soup, Stew

Cuisine Indian

Diet Vegan

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 553kcal

Author Aysegul Sanford

Ingredients

¼ cup olive oil plus more for drizzling
1 large yellow onion chopped
1 tablespoon fresh ginger finely chopped – from a 2-inch piece ginger
4 cloves garlic minced
1 ½ teaspoons ground turmeric
½ teaspoon crushed red pepper or chili flakes optional
2 cans chickpeas (15-ounces each) drained and rinsed
2 cans full-fat coconut milk (15-ounces each)
2 cups vegetable stock
1 ½ teaspoons kosher salt
½ teaspoon black pepper
2 cups kale leaves torn into bite-sized pieces – other greens like Swiss chard and collard greens would also work
1 cup fresh mint leaves or cilantro

For serving (optional):

Plain Yogurt
Toasted Pita or lavash bread

Instructions

Heat oil in a large Dutch oven over medium-high heat. Add the onion and cook, stirring occasionally, until softened 5-6 minutes.
Add the ginger, garlic, ground turmeric, and crushed red pepper and cook for 2 more minutes, stirring frequently.
Add the garbanzo beans and fry them in oil and spices while stirring frequently until they start to break down for about 8-10 minutes.
Using a spatula or a wooden spoon, crush the garbanzo beans slightly to release some of their starches (which will help thicken the stew.) Remove a cup of stewed chickpeas for garnish.
Add the coconut milk, vegetable stock, and salt and pepper. Scrape down the bits at the bottom of the pot and give it a good stir.
Put the lid on, bring it to a boil, turn down the heat to medium-low, and let it simmer for 25-30 minutes or until it thickens to your liking.
Add kale leaves and cook for 5 more minutes or until kale leaves are nice and soft.
Taste for seasoning and add in if necessary.
Ladle into bowls. Garnish with the reserved garbanzo beans, red pepper flakes, and a drizzle of olive oil.
Serve it with yogurt and pita bread (or lavash) on the side.

Notes

Season as you go: In the original recipe, Roman adds salt after each step, which helps her ensure that each ingredient is properly seasoned. However, this is a bit too much salt for my preference (especially if you are using any other salt then Diamond kosher salt), so I cut down on the salt a bit for my version of her recipe. However, I suggest that you taste as you go and adjust the salt to your liking.
Simmer to your preferred thickness: This stew begins with a soup-like consistency and must simmer for about a half hour to take on a thicker, stew-like consistency. You can simmer it for less time if you’d prefer more of a soup or a bit longer if you’re after that perfect stew thickness. It’s up to you!
Break those chickpeas! Do not skip the part where you break the garbanzo beans with the back of the spoon, as it helps with thickening the stew.
Make ahead: To make this recipe ahead of time, follow the above instructions through step 6. You’ll want to add in your greens right before serving, as they tend to become wilted and soggy as the stew sits.
Store: To store, bring the stew to room temperature before placing it into an airtight container (you can also portion it out into several containers). It will keep in the fridge for up to 5 days.
Freeze: Bring the stew to room temperature and store it in a freezer-safe container for up to 2 months.
Thaw: Thaw your frozen stew overnight in the fridge. Reheat per the instructions below.
Reheat: You can reheat your leftover stew on the stovetop or, in a pinch, microwave it in 30 seconds intervals until warmed through, making sure to give it a stir after each interval.

Nutrition

The post Alison Roman’s “The Stew” Recipe appeared first on Foolproof Living.

Baked Eggplant Parmesan

Aysegul Sanford — Thu, 16 Mar 2023 18:33:18 +0000

One bite of this traditional eggplant parmesan recipe, and you’ll be an eggplant lover for life. Whether your mouth waters at the thought of Baked Eggplant Slices or you’re looking for a sophisticated recipe to impress the whole family, there are dozens of classic eggplant recipes to try. From cheesy Eggplant Baked Ziti to photo-ready Eggplant Involtini with Ricotta and robust Turkish Stuffed Eggplant, here at Foolproof Living, we have an eggplant recipe for every occasion.

Want to make it even more healthy and quick? Try our Air Fryer Eggplant Parmesan recipe.

Eggplant Parmesan Ingredients

To make this baked eggplant parmesan recipe, you’ll need two sets of ingredients:

Panko-Crusted Eggplant Slices

Globe eggplants: You can’t make crispy baked eggplant slices without eggplant! I recommend selecting two medium eggplants (about 1 pound each) for this recipe. Globe eggplants tend to be the most common in American grocery stores but if you can get your hands on Italian eggplants, go for it! Still, no matter which eggplants you choose, aim for ones of equal size to ensure even cooking.
Eggs: Eggs are not only the binder but also the key to making the breading for eggplant parmesan as golden brown and crispy as possible.
Panko breadcrumbs: You can use panko, pre-seasoned breadcrumbs, or homemade breadcrumbs in this baked breaded eggplant parmesan.
Gluten-free options: You may also opt for gluten-free breadcrumbs or gluten-free panko to accommodate dietary restrictions. Alternatively, you can use an equal amount of almond flour instead of panko breadcrumbs for gluten-free eggplant parmesan.
Grated parmesan cheese: If you’re a fan of rich, nutty flavor, then you’ll love preparing your roasted eggplant with parmesan cheese. You’ll need a little over a cup of shredded parmesan cheese to make this recipe.
Seasoning: To give your baked eggplant parm the savor of a classic Italian dish, I recommend using garlic powder, Italian seasoning, and black pepper.

Baked Eggplant Parmigiana

Tomato sauce: Like my Panko Chicken Parmesan, I recommend topping this eggplant parm recipe with my go-to homemade basil tomato sauce or your favorite store-bought marinara sauce. My favorite—low-carb and keto-friendly— one is Rao’s Homemade Marinara Sauce.
Mozzarella: You can use shredded mozzarella or sliced fresh mozzarella to give this simple eggplant parmesan an irresistibly creamy texture.
Fresh herbs: Fresh basil leaves and oregano are essential to give this classic bright, garden-fresh flavor. However, dried versions of these herbs would also work.
Red pepper flakes: I love adding a touch of heat to my eggplant dish with red pepper flakes. However, you can also make a kid-friendly eggplant recipe by omitting this spicy addition.

How to Prep Eggplant for Eggplant Parmesan

There’s no secret to preparing this oven-baked eggplant parmesan recipe. With minimal prep work and maximal flavor, this easy dinner will delight your tastebuds any day of the week. Here are a few frequently asked questions answered to help you along the way:

Should I Salt Eggplant Before Breading?

Because of advances in genetic engineering, if you are buying your eggplants from a grocery store, there’s no need to salt eggplant before breading it. Most modern-day varieties of eggplant are not as bitter as their ancestors. As a result, they don’t require salting to draw out excess liquid or unwanted flavors.

However, you may salt your eggplants if you purchase them from a farmer’s market or want to remove extra bitterness. We have a full tutorial on sweating eggplant, where you can find several methods to salt and sweat your eggplants.

How to Cut Eggplant for Eggplant Parmesan? Should I Peel my Eggplant?

The best way to cut eggplant for parmesan is in rounds or long, lengthwise slices. For more expert tips on slicing eggplant like a pro, check out my guide on how to cut an eggplant.

It’s up to you whether you skin your eggplants before using them in your breaded baked eggplant parmesan. Eggplant skin is edible (and delicious!), but some find older or larger eggplant skin too tough for their taste.

How to Make Eggplant Parmesan in the Oven

If you’ve followed your grandma’s eggplant parmesan for years, you’ll adore this hassle-free oven-roasted version. Rich and delicious, this easy eggplant parmesan recipe comes together in under an hour and a half from start to finish.

Make the Breaded Eggplant

The first step to preparing this easy recipe for eggplant parmesan is to prepare the breaded eggplant slices. Here are the quick steps:

Heat the oven: Preheat the oven to 400 degrees F. Then, line two baking sheets with parchment paper and set them aside.
Cut the eggplant: Slice the eggplant into thick rounds (about ½-inch thick each). Set the eggplant slices aside.
Prep the dredging station: Whisk the eggs in a shallow bowl. Mix the panko bread crumbs, parmesan cheese, garlic powder, Italian seasoning, and black pepper in another bowl.

Coat eggplant: Dip each slice of eggplant in the beaten eggs, letting the excess drip off, and then into the panko mixture. Coat each slice on all sides to give your eggplant flavor, gently pushing the pieces into the breadcrumb mixture when necessary.
Layer the large sheet pan: Transfer the eggplant onto the prepared baking sheets in a single layer of eggplant slices. Lightly spray them with olive oil spray.
Bake: Place the sheet pans in the preheated oven and bake for 15 minutes. Then, flip each piece of eggplant, rotate the baking sheets, and bake until lightly brown and tender (10-12 minutes). Alternatively, you can cook breaded eggplant in your air fryer following our Air Fryer Breaded Eggplant recipe.
Cool: Remove the eggplant from the oven and set it aside to cool for 5-8 minutes. Leave the oven heated to 400 degrees F.

Layer the Eggplant Parmesan

Layering eggplant parmesan is the key to giving this vegetarian Italian classic its decadent flavor and gorgeous presentation. Throw it in the oven, and voila! Crispy eggplant parmesan baked to perfection. Here are the steps:

Assemble the eggplant parm: Spread ½ cup of tomato sauce along the bottom of a large casserole dish (I used a 9-inch by 13-inch baking dish). Arrange the now-slightly cooled parmesan-baked eggplant slices on top of the sauce in an even layer. Spread the top of the eggplant with a cup of tomato sauce, half of the shredded mozzarella cheese, half of the parmesan cheese, and half of the fresh basil.

Repeat layering: Add another layer of eggplant slices, then top it with the remaining tomato sauce, mozzarella cheese, and parmesan cheese.
Bake: Place the eggplant parmesan in the oven and bake until the cheese melts and the top is golden brown (20-25 minutes).
Serve: Let the oven-baked eggplant parmesan cool on a wire rack. Then, garnish the dish with fresh oregano and the remaining basil. When serving, you may also sprinkle the eggplant with parmesan cheese and a pinch of red pepper flakes, if preferred.

How to Make Ahead, Store, Reheat, and Freeze?

This is the best baked eggplant parmesan recipe for easy meal prep. Enjoy tasty eats whether you prepare this eggplant parmesan as a freezer meal or a same-day dinner.

Make ahead: There are two ways to prepare this eggplant parmesan beforehand. The first option is to bake the dish the day before you want to serve it, let it cool, and cover it with aluminum foil or stretch film. Then, store the eggplant parm casserole in the fridge until ready to reheat. Otherwise, you can assemble the recipe the day before, cover it, and remove it from the fridge one hour before baking.
Store: First, let your eggplant parm bake come to room temperature. Then, either cover the leftovers tightly with plastic wrap or transfer them to an airtight container (you can store them as a whole or in individual portions). Your eggplant parm can stay in the fridge for up to 3 days.
Reheat: To reheat this recipe for eggplant parmesan, preheat your oven to 350 degrees F and cook the dish for 10-15 minutes or until heated through.
Freeze: Freezing oven-fried eggplant parmesan is a trouble-free way to meal prep in advance. Simply assemble the casserole, but don’t bake it. Then, wrap the dish tightly with aluminum foil and freeze it for up to 2 months. Thaw the eggplant parmesan completely when ready to eat, then bake as usual.

What to Serve with this Oven-Roasted Eggplant Parm?

Countless mouthwatering sides go with this easy, healthy eggplant parmesan recipe. Fill your menu with these five-star pairings, from savory beef to hearty quinoa salad ideas.

Bread: There’s nothing better than dipping an oven-warm slice of bread in this easy eggplant parmigiana. My Olive Bread is a crusty, no-knead recipe with just five ingredients. Or, serve up Garlic Ciabatta Bread for a buttery Italian take on classic bread recipes.
Side dishes (for a vegetarian meal): Crisp and healthy, my Classic Caesar Salad and go-to Salad with Spring Mix make excellent pairs with eggplant parm casserole. Short on time? You can also whip up Oven-Roasted Asparagus or Air-Fried Green Beans in just 15 minutes. For a heartier vegetarian side, my Quinoa Tabouli will fill your table with herby, Mediterranean flavors.
Meat dishes: No combination is as satisfying as this easy eggplant parmesan casserole recipe and a protein-packed main. Meat lovers will adore your classic eggplant parm alongside an elegant Pot Roast, savory Beef Tenderloin, or juicy Turkey Zucchini Meatballs.

FAQs

Have more questions about this Italian eggplant parmesan recipe? Whether you’re wondering about veggie prep or even “What is eggplant parmigiana?” this guide has everything you need.

What is eggplant parmesan?

Eggplant alla parmigiana (Melanzane alla parmigiana, in Italian) is a traditional Italian dish made by layering fried eggplant, parmesan cheese, and tomato sauce. Though native to Italy, classic eggplant parmesan is famous in America due to versions created by famous chefs and websites like Martha Stewart, Mary Makes It Easy, AllRecipes, Simply Recipes, and Betty Crocker. Healthy and simple, these U.S. versions often bake eggplant slices instead of frying them.

What does eggplant parmesan taste like?

Homemade eggplant parmesan tastes very similar to chicken parmesan. Cheesy, tender, and tomato-rich, this recipe uses many of the same ingredients as chicken parm. Also, because baked eggplant has a very mild taste, it doesn’t interfere with the overall flavor of this basic recipe.

What temp. to bake eggplant parm?

I recommend baking your quick and easy eggplant parmesan at 400 degrees F for 20-25 minutes to give it a golden brown topping, gooey cheesiness, and warm insides.

How long to bake eggplant parm at 400 degrees F?

It takes 20-25 minutes to bake crispy eggplant parmesan. However, if you bake eggplant parm at 350 degrees F, your casserole will need 40-45 minutes in the oven. Or, set your timer to 30-35 minutes to bake eggplant parm at 375 degrees F.

Do you peel eggplant for eggplant parmesan?

It is up to you whether you choose to peel your veggies when preparing eggplant for eggplant parmesan. Eggplant skin is safe to eat, but some people prefer to remove it to avoid unwanted toughness.

How do you make eggplant parm not soggy?

Some think not salting eggplant during prep will make their oven-fried eggplant parmesan soggy. However, farmers have engineered most modern-day eggplant varieties to eliminate this liquid, so salting them isn’t necessary. If you’re using old-fashioned eggplants (like those from a farmer’s market), you may salt your eggplant and let it sit in a colander to eliminate any excess moisture.

Do you cover eggplant parmesan when you bake it?

I don’t cover my eggplant parm in the oven. This direct exposure results in a rich, golden-brown topping and a hint of crispiness even though you’re baking the eggplant instead of frying it.

Other Eggplant Recipes You Might Like

Packed with antioxidants, fiber, and potassium, eggplants are one of my favorite healthy ingredients. Now you can satisfy your cravings guilt-free with these crowd-pleasing recipes.

If you try this recipe for Baked Eggplant Parmesan, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Baked Eggplant Parmesan Recipe

This Baked Eggplant Parmesan is a classic Italian dish layered with crispy baked eggplant slices, rich and tangy tomato basil sauce, and lots of mozzarella and parmesan cheese. Serve it as a crowd-pleasing dinner party recipe or for a family-friendly weeknight meal, or make it in advance as part of your weekly meal prep.

Course Main Course

Cuisine American/Italian

Diet Vegetarian

Prep Time 30

Cook Time 1

Total Time 1 30

Servings

Calories 467kcal

Author Aysegul Sanford

Ingredients

For the Baked Eggplant:

2 medium-sized globe eggplant rinsed and dried ~1 pound each*
2 large eggs
1 ½ cups panko breadcrumbs
¾ cup shredded parmesan cheese
1 teaspoon garlic powder
1 teaspoon Italian seasoning
¼ teaspoon black pepper

For the Eggplant Parmesan:

2 cups Homemade Tomato Basil Sauce or store-bought marinara sauce
1 lb mozzarella cheese shredded – approximately 4 cups
½ cup shredded parmesan cheese plus more for serving
¼ cup fresh basil leaves roughly chopped
1 teaspoon fresh oregano roughly chopped – optional
Pinch of red pepper flakes optional

Instructions

Prep your equipment: Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper. Set them aside.
Cut the eggplant: Slice eggplant into ½-inch thick slices. Set them aside.
Set up your dredging station: Place two shallow dishes side by side. Crack and whisk eggs in the first one. Mix panko breadcrumbs, parmesan cheese, garlic powder, Italian seasoning, and black pepper in the second one.
Prep the eggplant: Dip each eggplant slice in eggs (letting the excess drip off) and then into the panko mixture, making sure that it is coated on all sides. You may have to gently push it down to ensure that the slices are fully coated.
Transfer to the baking sheet: Transfer onto the parchment-lined baking sheet in a single layer. Repeat with remaining eggplant slices. Lightly spray them with cooking spray.
Bake: Bake for 15 minutes; flip each eggplant round and rotate baking sheets, and bake for another 10-12 minutes or until lightly browned on top and soft to the touch.
Cool: Set it aside to cool for 5-8 minutes. Do not turn the oven off.
Assemble the eggplant parmesan: In a large casserole dish (I used a 9×13 inch baking dish), spread ½ cup tomato sauce at the bottom. Arrange baked crispy eggplant slices on top in an even layer. Spread it with 1 cup of tomato sauce, half of the shredded mozzarella cheese, half of the parmesan cheese, and half of the fresh basil.
Add additional layers: Add another layer of baked eggplant and spread it with the remaining tomato sauce, mozzarella cheese, and parmesan cheese.
Bake: Bake for 20-25 minutes or until the cheese has fully melted and the top has turned lightly golden brown.
Cool, garnish, and serve: Let it cool on a wire rack. Garnish it with fresh oregano and the remaining basil. If desired, sprinkle with a pinch of red pepper flakes and more parmesan cheese when serving.

Video

Notes

Sweating eggplants: If I am buying eggplants from a local grocery store I do not sweat/salt eggplants. The globe eggplants that are widely available in the US markets have their bitterness bred out thanks to modern farming techniques. With that being said, it does not hurt to salt them. I wrote a whole article on when and how to salt eggplants if you want to learn more. If you end up salting your eggplant slices, be sure to dry each slice with a few sheets of paper towels before breading.
Amount of egg and panko mixture used: Depending on the size of your eggplants, you may have to use a bit more (or less) egg and panko mixture for coating the eggplant slices.
Taste for seasoning before serving: We intentionally left out salt from the recipe as we use parmesan cheese and tomato sauce that is already salted. However, it is best to give it a taste and adjust the seasoning according to your taste buds.
Make ahead: To make ahead, you have two options. The first one is to bake the dish the day before you want to serve it, let it cool, and cover it with aluminum foil. Then, store it in the fridge until ready to reheat. Alternatively, you can assemble the recipe the day before, cover it, and remove it from the fridge one hour before baking.
Store: First, let your leftovers come to room temperature. Then, either cover the leftovers tightly with plastic wrap or transfer them to an airtight container (you can store them as a whole or in individual portions). Your eggplant parmesan can stay in the fridge for up to 3 days.
Reheat: To reheat, preheat your oven to 350 degrees F and cook the dish for 10-15 minutes or until heated through.
Freeze: To freeze, assemble the casserole, but don’t bake it. Wrap the dish tightly with aluminum foil and freeze it for up to 2 months. Thaw the eggplant parmesan completely when ready to eat, then bake as usual.

Nutrition

The post Baked Eggplant Parmesan appeared first on Foolproof Living.

Zucchini Turkey Meatballs

Aysegul Sanford — Wed, 01 Mar 2023 23:32:26 +0000

I love to use turkey as an alternative to beef when I’m craving something hearty and comforting yet light and lean. You can even substitute ground turkey in recipes that traditionally use beef, as I did in my Sweet Potato Shepherd’s Pie. For other comforting recipes with turkey, try this 3 Bean Turkey Chili and my Turkey Pumpkin Chili.

Full List of Ingredients

Aside from turkey and zucchini, all you need are a few pantry staples to throw together these turkey zucchini meatballs. We’re using crispy Panko breadcrumbs for texture, lots of yummy Italian seasonings for flavor, and an egg to bind everything together. Here’s the full ingredient breakdown:

Grated zucchini (from one large zucchini)
Ground turkey: You can use lean meat or dark meat. Dark meat will be more flavorful and rich than lean ground turkey, but it’s completely up to your personal preference.
Panko breadcrumbs
Chopped scallions
Garlic
An egg
Seasoning: Italian seasoning, onion powder, paprika, crushed red pepper flakes, kosher salt, and ground black pepper.

Substitutions & Optional Add-Ins

While I enjoy the simplicity of these easy turkey meatballs, the recipe also offers a great base for ingredient add-ins that amp up the flavor. It’s also very substitution-friendly, allowing you to accommodate the ingredients you have on hand or your dietary preferences or restrictions. Here are some suggestions:

Breadcrumbs: I love the crunch and crispiness of Panko breadcrumbs, but feel free to use regular breadcrumbs if Panko isn’t available. They even make gluten-free breadcrumbs for a great option that you can substitute if you follow a gluten-free diet! Or, for extra flavor, you can use seasoned bread crumbs if you can find them at your local grocery stores.
Meat: If turkey isn’t your thing or if you’d like to take advantage of the meat you have on hand, you can easily substitute another ground meat for your meatballs with zucchini. I recommend ground pork, beef, or chicken.
Onion: If you don’t have any scallions on hand (also known as green onions), you can use half of a grated onion instead. Just be sure to remove as many juices as possible using a colander or a double layer of paper towel, as we want to prevent the tender meatballs from becoming mushy. You can also substitute a teaspoon of onion powder if you don’t have a fresh onion (this will be in addition to the 1/2 teaspoon of onion powder that the recipe already calls for).
Garlic: For an easy alternative to fresh garlic, simply substitute a teaspoon of garlic powder.
Cheese: To add extra richness and a nutty Italian flavor, add a half cup of shredded parmesan cheese to this turkey meatballs recipe.
Fresh herbs: If you want this recipe to be similar to the famous Ottolenghi turkey zucchini meatballs, you can add in fresh herbs such as fresh basil, parsley, mint, or dill. I recommend adding a total amount of about half a cup of herbs.
Low carb, Whole30 or keto ground turkey meatballs: You can make a keto turkey meatball recipe or Whole 30 turkey meatballs by simply using an equal amount of almond flour instead of panko breadcrumbs.

How to Make Ground Turkey Meatballs with Zucchini?

What’s better than a flavorful, healthy, and comforting recipe that comes together in only 30 minutes? Baking turkey meatballs is as simple as mixing the ingredients together, shaping them into meatballs, and popping them in the oven. Here’s a step-by-step breakdown:

Prep for baking: Preheat your oven to 400 degrees F and line a sheet pan with parchment paper or spray with cooking spray.

Shred the zucchini: Use the larger holes of a box grater to shred the zucchini. Place the shredded zucchini in the center of a clean kitchen towel, gather up the sides of the towel, and squeeze to remove as much juice as possible. It should yield about one cup of shredded zucchini. Place in a large mixing bowl.
Add the ingredients: In the same bowl, combine ground turkey, Panko, scallions, egg, garlic, onion powder, Italian seasoning, red pepper flakes, paprika, salt, and pepper.

Roll into balls: Use a small cookie scoop or a large spoon to divide the mixture into smaller portions. Wet hands with a little water and roll each portion into a small, golf-sized ball. Arrange them on the prepared baking sheet.
Bake: Cook the ground turkey meatballs in oven for 15-18 minutes or until they reach 165 degrees F when measured with a thermometer.
Serve: Serve the meatballs on a bed of pasta or with your favorite sauce.

How to Serve?

These turkey and zucchini meatballs are delicious to enjoy on their own, but they also pair beautifully with various sauces and sides. Amp up the Italian flavor with a tomato sauce, make it Mediterranean with a yogurt drizzle or keep it traditional by serving on a bed of pasta. Here are my serving recommendations:

Serve it with a simple tomato sauce: While the meatballs are baking, simmer your favorite tomato sauce over medium-low heat on the stove, so it’s nice and hot when the meatballs are done. If you’re looking for an easy, homemade tomato sauce, try my Tomato Basil Sauce. You can even sprinkle on some parmesan cheese to complete the dish!
Drizzle it with a yogurt dip: Meatballs are a popular Mediterranean dish, and in Turkey, we love to pair them with a creamy, tangy Tzatziki Sauce. You can also whip up a Greek Yogurt Dill Sauce or this sesame-based Yogurt Tahini Sauce for Middle Eastern turkey meatballs. Serve them on a generous dollop of your yogurt sauce of choice, or simply drizzle it right on top.
Make pasta or zucchini noodles with meatballs: Name a more classic combination than spaghetti and meatballs! We have plenty of pasta dishes here on the blog that would pair perfectly with these tasty meatballs. Try this spicy, creamy Gigi Hadid Vodka Pasta, this easy, 30-minute Green Pasta, or a tangy, zingy Lemon and Ricotta Pasta. If you follow a low-carb diet but would still like to enjoy your meatballs with a pasta dish, you can serve them with veggie-based noodles like these Butternut Squash Noodles. Or, make turkey meatballs and Zoodles (zucchini noodles).
Serve it in a roasted spaghetti squash: If you’ve never had a spaghetti squash, you’ll be amazed by how much it actually resembles spaghetti! Simply cut your squash in half, roast the spaghetti squash, and serve the meatballs inside each half. It offers a fun presentation and is a great low-carb option, too.

How to Store, Reheat, & Freeze?

While these healthy turkey meatballs are easy to whip up for quick weeknight family dinners, this is also a good meal prep recipe for busy weeks ahead. Here are some tips for storing, reheating, and thawing your meatballs:

Store: You can store your leftover homemade turkey meatballs with or without tomato sauce. Either way, let them cool to room temperature before placing them in an airtight container. They will stay fresh in the refrigerator for about 3-4 days.
Reheat: You can reheat your leftovers in the microwave or in the oven. Microwave in 30-second intervals, making sure to stir them after each interval. You can also reheat your turkey meatballs in the oven. I recommend low heat (300 degrees F) for about 5 minutes or so. Alternatively, you can heat up the meatballs in your tomato sauce on the stovetop.
Freeze: If you decide to serve your turkey meatballs with tomato sauce, you can freeze the meatballs with the sauce in an airtight container. However, I find it easier to freeze the meatballs individually so they don’t stick together. Place the leftover cooked meatballs in a single layer on a large baking sheet, let them freeze, and then store them in a freezer-safe plastic bag or container. However you choose to freeze them, they should keep for about 2 months.
Thaw: Thaw your frozen meatballs overnight in the fridge and reheat once completely thawed.

Expert Tips

During my recipe testing, I learned a few techniques and tricks that will help you achieve expert results on your first go! Here’s what you need to know:

Don’t worry about spacing: Unlike cookies, these lean turkey meatballs won’t expand as they cook. You can place them pretty close together on your baking sheet, which will hopefully prevent you from needing another baking sheet (because who wants to wash more pans than needed?).
Wet your hands: The turkey mixture is a little sticky, so I found that wetting my hands before rolling the meatballs prevented the mixture from sticking to my hands and making a mess.
Use a cookie scoop: For evenly-sized meatballs, use a small cookie scoop (affiliate link). Ensuring they are the same size will also help them cook evenly.
Remove excess juices: While it may be tempting, especially if you’re in a rush, don’t skip the step where you squeeze the juices from the grated zucchini. This step only takes a second and will yield juicy baked turkey zucchini meatballs instead of mushy and soggy ones.

FAQs

What is the ideal internal temp for turkey meatballs?

As with other types of meat, the ideal internal temperature for oven-baked turkey meatballs is 165 degrees F. I recommend using an instant read thermometer for easy, accurate measuring that removes the guesswork.

How long to bake turkey meatballs at 400 F degrees?

For properly cooked, moist turkey meatballs that retain a juicy, tender center, I recommend baking them at 400 degrees F for 15-20 minutes. The temperature of turkey meatballs should reach 165 degrees F, so I also recommend using a thermometer to ensure they’re cooked properly.

Why are my turkey meatballs mushy?

Your recipe for turkey meatballs is likely mushy because the meatball mixture has a lot of moisture. To prevent this problem, make sure to remove as much excess moisture as possible from any veggies you add to the mixture, especially the grated zucchini (or grated onion, if using). I’ve found that the best way to remove the juices is to squeeze the grated veggies in a clean kitchen towel.

How do you keep turkey meatballs from falling apart?

The key to preventing the turkey mixture from falling apart is the addition of an egg. Eggs act as binding agents that help the ingredients adhere and stay together while baking. As a rule of thumb, use one egg per pound of ground meat. The addition of breadcrumbs in these turkey panko meatballs also helps to bind the mixture together, as well.

Are turkey meatballs good for weight loss?

Turkey is a lean meat that’s a great source of protein, loaded with important B vitamins, and rich in several minerals, among other health benefits. Because of these benefits, turkey can help you achieve your weight loss goals as long as you consume it in reasonable portions.

Other Ground Meat Recipes You Might Like

I love to use various types of ground meat for easy weeknight meals, as it cooks quickly and pairs well with a variety of flavor profiles. If you’re looking for more quick and easy meals with ground chicken or beef, check out these recipes below:

If you try these Meatballs with Ground Turkey and Zucchini or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Zucchini Turkey Meatballs Recipe

These Zucchini Turkey Meatballs are juicy, tender, packed with Italian flavor, and ready in only 30 minutes. Serve them with your favorite pasta for a comforting, family-friendly meal, or simply pair them with a tomato-based sauce and a sprinkle of parmesan cheese for a low-carb, no-fuss option.

Course Main Course

Cuisine American/Italian

Diet Gluten Free

Prep Time 15

Cook Time 15

Total Time 30

Servings meatballs

Calories 31kcal

Author Aysegul Sanford

Ingredients

1 cup grated zucchini from one large or two small zucchinis ~ 190 grams
1 pound ground turkey meat
½ cup panko breadcrumbs ~ 40 gr
½ cup chopped scallion both white and green parts ~56 gr
2 cloves of garlic minced
½ teaspoon onion powder
2 teaspoons Italian seasoning
½ teaspoon paprika
½ teaspoon crushed red pepper flakes optional
1 large egg
½ teaspoon kosher salt
¼ teaspoon ground black pepper

Instructions

Preheat the oven: Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set it aside.
Prep the zucchini: Shred the zucchini using the large holes of a box grater. Place it in the middle of a clean tea towel, collect it from the sides, and squeeze as much liquid as possible. You should have about 1 cup of shredded zucchini. Transfer it to a large bowl.
Mix the ingredients: Add the turkey, panko breadcrumbs, chopped scallions, minced garlic, onion powder, Italian seasoning, paprika, red pepper flakes, egg, salt, and black pepper into the bowl. Mix until fully combined.
Shape the meatballs: Using a small cookie scoop or a large spoon, divide the meat mixture into small golf-size balls. Each ball should be around 0.88 oz. Roll each turkey meatball between your palms and arrange them on a parchment-lined baking sheet.
Bake: Bake in the preheated oven for 15-18 minutes or until the internal temperature of a turkey meatball reaches 165 degrees F when a thermometer is inserted in the middle.
Serve: Enjoy it with your favorite sauce, or serve it with pasta.

Video

Notes

Store: You can store your leftover meatballs with or without tomato sauce. Either way, let them cool to room temperature before placing them in an airtight container. They will stay fresh in the fridge for about 3-4 days.
Reheat: You can reheat your leftovers in the microwave or in the oven. Microwave in 30-second intervals, making sure to stir them after each interval (especially if you’re reheating them with tomato sauce). You can also reheat your turkey meatballs in the oven. I recommend a low-heat oven (300 degrees F) for about 5 minutes or so. Alternatively, if you’d prefer to serve your meatballs with tomato sauce, you can heat up the meatballs in the sauce on the stovetop.
Freeze: If you decide to serve your turkey meatballs, you can freeze them with the sauce in an airtight container. However, I find it easier to freeze the meatballs individually so they don’t stick together. Place the leftover meatballs in a single layer on a large baking sheet, let them freeze, and then store them in an airtight container or freezer-safe plastic bag. However you choose to freeze them, they should keep for about 2 months.
Thaw: Thaw your leftovers overnight in the fridge and reheat once completely thawed.
Can I cook the turkey meatballs in a skillet instead of baking them in the oven? You sure can. To do so, heat two tablespoons of olive oil in a large skillet over medium heat until the oil is shimmering. Add the meatballs in a single layer and cook, turning often, for 2-3 minutes on each side (a total of 5-6 minutes) or until the internal temperature of turkey meatballs reaches 165 degrees F. Transfer the pan-fried meatballs to a plate or place them right into warmed tomato sauce. Serve immediately.

Nutrition

The post Zucchini Turkey Meatballs appeared first on Foolproof Living.

What To Serve With Pot Roast

Aysegul Sanford — Sun, 26 Feb 2023 03:46:19 +0000

My ideal pot roast dinner party menu includes some of my favorite side dish recipes. Colorful Butternut Squash Salad and tender Green Beans in Air Fryer perfectly complement each other as tasty veggie sides. Then, Fingerling Smashed Potatoes
Garlic Rosemary Mashed Potatoes and Buttermilk Sweet Potato Biscuits balance the spread with rich, filling flavor—perfect for a classy Sunday get-together or holiday dinner!

Want to try out a different mix? Any of the following pot roast sides will delight your tastebuds and your dinner guests.

Best Potato, Pasta, and Whole Grain Side Dishes

What appetizer goes with a pot roast better than a hearty grain? Customize the flavor profile of your beef roast dinner with herby, spicy, or cheesy dishes guaranteed to please. From fluffy whipped potatoes to creamy mac and cheese to egg noodles, these filling recipes will ensure no one leaves your dinner table unsatisfied.

Garlic Rosemary Mashed Potatoes: If you’re in the market for melt-in-your-mouth potato sides for chuck roast, this rosemary-infused garlicky mashed potato recipe makes for a savory side that excellently accompanies a rich beef roast.
Muffin Tin Potatoes: This simple recipe is just what you need for potato side dishes that don’t require an extra trip to the grocery store. Four ingredients come together for an exquisite, filling side that will have the whole table reaching for seconds.
Creamy Potato Salad with Capers: Potato side dishes are some of the best recipes to pair with a robust, meaty roast. Even beginner cooks can whip up this creamy potato side—up to three days in advance!
Simple Mashed Sweet Potatoes: It’s no wonder why sweet potatoes make good sides for pot roast. Delicately sweet and bursting with color, this velvety, seven-ingredient recipe perfectly accentuates the rustic, beefy taste of a pot roast and gravy dinner.
Baked Sweet Potato Fries: With a subtly crisp exterior and sweet, fluffy insides, these healthy sweet potato French fries are the perfect solution to meal-prep stress. This easy side dish is also gluten-, soy-, and peanut-free to accommodate every mouth at your dinner table.

Gigi Hadid Pasta: You don’t have to be famous to eat like a star. Spicy vodka sauce, fresh basil, and tender pasta shells make for one of the most internet-popular sides that go with a roast.
Green Pasta: Say goodbye to store-bought pesto and hello to effortless, home-cooked eats with this to-die-for dish. Nutty parmesan, zesty lemon juice, and nutrient-dense spinach will transform your bland pasta side into a garden-fresh flavor experience.
Vegan Mac and Cheese: After you whip up this flavor-loaded mac and cheese, you’ll never search for another cheesy pasta side again. And it is one that happens to be made with good-for-you ingredients. Velvety cashew cheese sauce, earthy turmeric, and hearty garlic will delight anyone following a non-dairy, soy-free diet.
Wild Rice Pilaf: Rice pilaf is a must when considering sides for a pot roast. This vegan, gluten-free dish contains tasteful and healthy ingredients, like fresh chopped parsley, mushroom, and garlic, and it takes less than an hour to prepare.
Mexican Corn Pasta Salad: Who says Mexican dishes can’t be sides for a beef roast? This fabulously flavorful appetizer combines soft pasta, chili lime dressing, and tangy sour cream to please everyone at your dinner party.

Vegetables to Serve With Pot Roast

If you’ve ever wondered what the best vegetables for pot roast are, these nutritious ideas are just what you need. It doesn’t matter if you’re craving crisp roasted eggplant or smoky seared mushrooms. You’ll find all the savory, sweet, and earthy dishes you need to balance out your meaty main.

Asparagus and Mushroom Saute: Out of all the side dishes for pot roast, mild asparagus and sauteed mushrooms make an unbeatable pair. Bursting with buttery taste, this beginner-friendly recipe is one of the best side dishes to serve alongside a hearty protein.
Crispy Roasted Eggplant: Eggplant is one of the best vegetables to go with a roast. Smoky, savory, and tender, this rich eggplant recipe is coated with an addictive Parmesan-and-panko crumb coating.
Oven Roasted Asparagus: You only need five ingredients to make this simple side dish (plus an irresistible Parmesan cheese topping!). If you’re short on time or prefer a different cooking method, Air Fried Asparagus and Pan-Seared Asparagus also make a great option.
Baked Shiitake Mushrooms: This richly umami-packed dish is one of my favorite veggie sides to serve alongside a pot roast dinner. Tender and hearty, shiitake mushrooms will bring out the rich flavor of your savory pot roast.

Green Beans with Garlic and Butter: Buttery, robust green beans are an ideal appetizer to make with pot roast. Not only can you whip up this easy side in just 15 minutes, but it also only uses five simple ingredients.
Vegetarian Stuffed Eggplant: Finding tasty, low-calorie vegetables to go with roast doesn’t have to be complicated. This vegetarian recipe tops Whole Roasted Eggplant with herby Bulgur Wheat Pilaf and tangy Tahini Yogurt Sauce for photo-ready results.
Roasted Maple Carrots: If you’re making the cult-favorite slow cooker Mississippi Pot Roast this sweet veggie side makes an ideal match. Caramelized in a sweet maple glaze and mixed with a dash of salt, these colorful carrots are the perfect side dish for a holiday dinner.
Sauteed Cabbage: Looking for pot roast dinner sides that are off the beaten track? This seven-ingredient cabbage recipe is an excellent side dish to emphasize the rich undertones of your beef dish.
Creamed Corn: You don’t need to sacrifice flavor when serving vegetables with pot roast and potatoes. This classic dish bathes tender golden corn kernels in a sweet cream sauce to make a complete meal even picky eaters will adore.

Bread Recipes That Go With Pot Roast

Nothing tastes better than sopping up rich roast beef juices with hearty bread. Everything from flaky loaves to buttery rolls makes an incomparable pair with a savory Sunday roast. With these beginner-friendly options, you’ll never wonder what bread goes with pot roast again.

Brioche Buns: If you love the taste of fluffy, buttery homemade dinner rolls, this easy no knead brioche recipe will satisfy your cravings. Even those new to baking can prepare these spongy bread rolls with ease.
No-Knead Dutch Oven Bread: Beginner bakers, foodies, and experienced chefs will love this ultra-simple four-ingredient bread recipe. If you prefer a brinier, more rustic option, you can also serve my Olive Loaf Bread for an equally simple dish.
Almond Bread: This easy low-carb recipe is the ultimate gluten-free alternative to traditional bread recipes. Prepared with only ten ingredients, this filling dish is one of the best pot roast sides for those with dietary restrictions.

Jiffy Jalapeño Cheddar Cornbread: Give your grain a kick with this Southern take on traditional cornbread. Cheddar cheese gives this dish a savory dairy flavor, while diced jalapenos lend each slice an incomparable spice.
Yorkshire Pudding: Sometimes, the simplest recipes make the tastiest pot roast side dishes. With just five ingredients and a muffin tin, this British classic appetizer has a golden-brown exterior and pillow-soft insides.
Savory Cornbread Muffins: There are dozens of tasty appetizers to serve with pot roast besides potatoes. These sweet-and-savory muffins are a great side dish to bring a pop of pepper and spice to your chuck roast meal.

Salads to Serve With Chuck Roast

Want to balance your robust chuck roast with garden-fresh flavors? This green list has everything from picnic-ready spring mixes to Middle Eastern Tabbouleh. These crisp, nutritious salads are the perfect dishes to serve with roast beef in the summer—or any time of the year!

Coleslaw with Greek Yogurt: Coleslaw is one of my go-to summer salads side dishes for roast beef in the warmer months. Tangy Greek yogurt dressing has a light, creamy taste, while crisp garden vegetables give every bite an irresistible crunch.
5 Bean Salad: Want Southern sides for pot roast that will delight your taste buds? Like my Texas Caviar, this easy recipe comes together in only 20 minutes and is a good option for an effortless make-ahead side.

Black Eyed Peas Salad: Gluten-free, vegan, and wholesome, this easy bean salad will give your pot roast meal breathtaking color. This recipe’s secret ingredient (lemon juice!) perfectly balances its fresh, natural flavors.
Butter Leaf Lettuce Salad: This tender-crisp salad is a great way to complement your roast beef dinner with a bright leafy taste. You only need 20 minutes to toss the sweet green peas, bright red radish, and mild bibb lettuce of this green salad.
Spring Salad: Made with a leafy spring mix, juicy tomatoes, and robust red onion, this classic recipe perfectly pairs with nearly any main dish. With this nutritious crowd-pleaser, you’ll never be at a loss for appetizing spring salads again.
Goat Cheese Salad: Who can say no to the warm, gooey taste of Baked Goat Cheese Balls? Served atop a bed of fresh mixed greens and Dijon mustard dressing, your goat cheese recipe will impress all your dinner guests.
Kardashian Salad: If you want to eat like a celebrity, this social media sensation is a must when it comes to Sunday roast sides. You’ll love every bite of this recipe’s savory salami, creamy mozzarella, and crisp iceberg lettuce.

Kale and Brussel Sprout Salad: Superfoods make excellent side dishes for chuck roast. Hearty, healthy, and delicious, this recipe is one of my most iconic fall salads. You’ll savor every forkful of this dish’s Parmesan cheese, nutty almonds, and grassy Brussels sprouts.
Avocado Quinoa Salad: This simple salad has everything from zesty Lemon Dressing to creamy avocado, crisp cucumbers, and flavorful quinoa—a combination so heavenly you’ll want to double the recipe! It’s no wonder why this is one of my favorite quinoa salads.
Goat Cheese and Beet Salad: No one can resist the gourmet taste of earthy goat cheese, sweet beets, and tart balsamic vinegar. Topped with Balsamic Lemon Vinaigrette, this divine dish looks straight from a culinary magazine.
Turkish Tabbouleh: This classic Mediterranean recipe bursts with herbaceous, zesty flavors. Packed with fresh herbs, green onions, and lemon dressing, this easy side comes together in 30 minutes—as quickly as my Quinoa Tabbouleh!

FAQs

What is the best way to serve a pot roast?

There are countless options when considering what goes well with pot roast. I recommend including one salad, one or two roasted/sautéed vegetables, one type of bread, and one potato dish for a meal planning shortcut. And whatever recipe you choose, do not forget to pick up a bottle of your favorite red wine to make it the perfect pot roast dinner!

35 Sides To Serve with Pot Roast – Rosemary Mashed Potatoes Recipe

These Rosemary Mashed Potatoes are a buttery, decadent side dish that makes the perfect side for pot roast dinner. One of our most popular sides to serve with pot roast, this creamy rosemary potato dish is the best accompaniment for a delicious meal that is guaranteed to impress.

Course Side Dish

Cuisine American

Diet Vegetarian

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 348kcal

Author Aysegul Sanford

Ingredients

2 pounds Yukon gold potatoes cut into chunks
1 tablespoon salt
½ cup whole milk or almond milk
6 tablespoons unsalted butter plus more as garnish if preferred
2 sprigs fresh rosemary plus more as garnish
3 cloves garlic* peeled and minced
½ teaspoon Kosher salt
¼ teaspoon ground white pepper or black pepper

Metric – US Customary

Instructions

Boil the potatoes: Fill a medium saucepan with cold water and add the cubed potatoes. Stir in the salt and bring it to a boil on medium-high heat. Cook the potatoes until tender, 15-20 minutes. You can check doneness by inserting a sharp knife into a potato. If it comes in and out easily, it is ready to go. Drain potatoes, return to pot, and set them aside.
Infuse the rosemary: Meanwhile, place milk and butter in a small saucepan over medium heat. Cook until butter is fully melted. You do not need to bring it to a boil. Turn the heat off, add in sprigs of rosemary and minced garlic and let it steep while you are mashing the potatoes. I recommend letting it sit for 10-15 minutes. However, you can let it steep longer. Be aware that the longer it steeps, the stronger the flavors of rosemary will be.
Mash the potatoes: Using a potato masher or a food mill (if you have one), mash the potatoes until they reach your desired consistency.
Add the milk mixture: Remove the sprigs of rosemary from the milk mixture and pour the mixture over the mashed potatoes and mix until completely combined. At first, it will look like it has too much liquid, but it will thicken as it sits.
Season: Season with salt and pepper. Taste for seasoning and add in if needed.
Serve: Transfer onto a serving bowl, garnish with chopped rosemary and more butter if preferred. Serve.

Notes

Garlic: If you love a kick of garlic flavor and want to take these mashed potatoes to the next level, you can use roasted garlic in this recipe. Simply follow my recipe for Roasted Garlic (using heads of garlic), or make Air Fryer Roasted Garlic if you’re in a rush. In a pinch, you can also use garlic powder instead.
Make ahead & reheat: I recommend making these potatoes no more than a day in advance. To store, let the mashed potatoes cool to room temperature, place them in an oven-safe baking dish (to make for easy reheating), cover it with stretch film, and place it in the fridge. Reheat in a low-heat oven for about 15 minutes, making sure to stir a few times for even reheating. If you’re making this recipe for a holiday dinner, pop them in the oven after your turkey or ham comes out to take advantage of an already-warm oven.
Store: The best way to store this dish is in an airtight container in the fridge for up to 2-3 days. You can reheat it in a low-heat (300 degrees F) oven for 10-15 minutes or until warmed thoroughly.
Freeze: To freeze leftovers, let them cool completely and store them in an airtight freezer bag or a freezer-safe container for up to one month. Thaw it in the fridge overnight.
Consistency/texture: My favorite tool to use for mashed potatoes is a potato masher, but a food mill, potato ricer, or hand mixer would also work well to achieve a creamy, smooth texture. I recommend sticking to handheld tools and avoiding tools like food processors or blenders, as they result in a gummy texture.
Double the recipe: If you’re serving this recipe for a holiday dinner or a large crowd, feel free to double the recipe as many times as you need.
Taste for seasoning: Mashed potatoes aren’t nearly as good when they’re bland, so make sure to taste for seasoning before serving. Feel free to add in some extra salt or ground pepper to enhance the flavors of the dish.

Nutrition

The post What To Serve With Pot Roast appeared first on Foolproof Living.

Ina Garten Pot Roast

Aysegul Sanford — Sat, 25 Feb 2023 03:47:44 +0000

If you like the rich, savory taste of this Ina Garten company pot roast, there are countless other tender beef recipes you can make for your next dinner party. Reverse Sear Tenderloin is a sophisticated dish perfect for special occasions, while Beef Brisket Tacos will enliven any party with fresh, zesty flavors. Or, warm up with a dish equal parts nutritious and hearty with my Vegetable Beef Soup. The sky is the limit when it comes to mouthwatering beef dishes.

Ingredients

This Ina Garten pot roast recipe uses only wholesome, hearty ingredients. From savory beef chuck roast to garden-fresh veggies, you’ll find everything you need in this simple list.

Boneless beef chuck roast: Barefoot Contessa uses beef chuck roast in her fancy pot roast recipe. However, other cuts of beef—like eye round roast (AKA London broil), beef rump roast (AKA bottom round roast), or brisket—will also work. Whichever cut you choose, just be sure to tie it with kitchen string to help it hold its shape. Double-knot your twine around the short edge of the meat in one-inch intervals down the entire cut.
Salt and black pepper
All-purpose flour
Olive oil: Olive oil is necessary to sear the meat and saute the vegetables, ensuring your ingredients come out as tender and flavorful as possible.

Veggies: To make this beef roast recipe, you’ll need carrots, yellow onions, celery, leeks, and garlic cloves. However, you can add one more onion if you don’t have any leeks.
Liquid: For this dish, you’ll first need good red wine. Ina uses Burgundy in her original company pot roast, but your favorite Chianti or even Cabernet sauvignon would also work, as long as it’s a quality wine—a wine you would want to drink. You will also need one cup of chicken stock, such as the Ina Garten Chicken Stock Recipe I use in this dish. Alternatively, beef broth can also be used. Finally, you may also add two tablespoons of cognac or brandy to this recipe, though this addition is optional.
Canned tomatoes: The original recipe uses whole plum tomatoes, though I use diced tomatoes in my version.
Chicken bouillon: Though a chicken bouillon cube is optional (I prefer not to use it), it gives this roast beef recipe an extra salty flavor. If you are trying to cut back on salt, I would omit using it.
Fresh herbs: Fresh thyme and rosemary perfectly balance the meaty overtones of this beef roast with light, earthy flavors.
Unsalted butter: Ina thickens her pot roast with a mix of unsalted butter and flour. I skipped this step because the sauce did not need any more fat. It reached my preferred consistency after I pureed most of the sauce and added it back into the pot.

Equipment You’ll Need

This Ina Garten recipe for pot roast comes together effortlessly when you have the right tools. However, you can still make this tasty Barefoot Contessa dish with these flexible options:

Dutch oven: To prepare Ina’s company pot roast, I used a 7.25 qt. Le Creuset Enameled Cast Iron Signature Round Dutch Oven. You could also use a more cost-effective version, such as this Enameled Cast Iron Dutch Oven. If you don’t have a Dutch oven, you can sear the meat and saute the vegetables in a regular skillet, then roast them in the oven in a large casserole dish with a lid.
Immersion blender: Smooth, creamy sauce is the key to this tasteful meal. If you don’t have one, you can use a food processor or blender to give your sauce its silky texture.
Kitchen twine: Twine is necessary to tie your beef and herb bouquets in this Barefoot Contessa pot roast. Tying the meat will help maintain its shape while cooking.

How to Make Ina Garten’s Pot Roast Recipe

Whether you prepare this pot roast for a crowd or a special weeknight dinner doesn’t matter. These simple instructions will give you tender, flavorful results every time.

Preheat the oven: Preheat the oven to 325 degrees F.

Prepare the meat: Pat dry your beef chuck roast on all sides using a sheet of paper towel. Tie it with kitchen twine, and season it with kosher salt and ground black pepper on all sides. Dredge the entire roast in flour, covering every exposed edge, and shake off any excess flour.

Sear the meat: Heat the oil over medium heat in a large Dutch oven. Once hot, cook the beef for 4-5 minutes on each side. To me, this is the most important step, as browning the meat will help the end result to have complex, delicious flavors. Yes, it does take 20 minutes or so to brown a big piece of meat, but it is so worth it. Transfer the meat to a large plate, cover it with aluminum foil and set it aside. Don’t wash the Dutch oven.
Cook the vegetables: Heat olive oil in the empty Dutch oven before adding the chopped carrots, onions, celery, leeks, garlic, salt, and pepper. Cook until the veggies soften but do not turn brown (12-15 minutes), stirring often.
Add liquids: Stir in the wine, brandy (if using), tomatoes, and chicken stock.
Add the beef roast: Transfer the seared meat back to the Dutch oven. Make an herb bouquet by tying together fresh thyme and fresh rosemary, and add the bundle to the pan. Bring the mixture to a boil, then let it simmer for 12-15 minutes.

Cook the pot roast: Place the lid on the Dutch oven, and place it in the preheated oven. Roast it for 2½ hours or until the meat registers 160 degrees F. Turn the oven temperature down to 250 degrees F and let it continue to simmer at that low temperature for an hour.
Let it rest: Carefully remove the Dutch oven from the oven, open the lid, transfer the pot roast onto a cutting board, and cover it loosely with aluminum foil.

Purée the sauce: Discard the herb bundle. Use a large spoon to skim off as much fat as possible from the top of the juices. Transfer 3 cups of the sauce and vegetables into a bowl and puree until smooth. I use an immersion blender to perform this step, but you can also use a food processor fitted with a steel blade or a blender. Be very careful as the liquid is very hot.
Simmer the sauce: Add the pureed sauce back to the Dutch oven. Place the pot on the stovetop, turn the heat to medium-low, and return to a simmer.
Slice & serve: Remove the twine from the roast and slice the meat. When ready to serve, place two or more slices of roast beef on each dinner plate and spoon the sauce on top.

How to Make this Recipe in a Slow Cooker?

If you prefer not to use an oven, preparing this pot roast in a slow cooker is an easy way to save effort and time. The recipe remains fundamentally the same for both cooking methods, with just a few differences.

Prepare the meat: Tie your cut of beef with kitchen string, season it with salt and pepper, and dredge it in flour. Then, heat olive oil in a pan over medium heat. Sear your meat on all edges, 4-5 minutes per side, then set it aside under a tin foil covering. Do not skip this step, as it is a crucial one for building complex flavors.
Cook the veggies: When the olive oil is hot, add your chopped celery stalks, carrots, onions, leeks, garlic, salt, and black pepper. Cook, frequently stirring, for 12-15 minutes until the veggies soften.
Transfer: Transfer the now-semi-cooked veggies into the slow cooker insert. Stir in the wine, brandy, tomatoes, stock, and herb bouquet. Add the seared rump roast and cook on low heat for 7-8 hours or on high heat for 6-7 hours. The meat should be fork-tender when done.
Purée the sauce: In the last 30 minutes of cooking, purée 3 cups of the veggies and liquid until smooth. Pour it back into the slow cooker and let it simmer.
Serve: Carefully remove the roast from the crock pot, slice, and drizzle each portion with the puréed sauce before serving.

How to Store and Freeze?

Not only is this pot roast by Ina Garten irresistible on the day you make it, but its leftovers are just as tasty—if not more! Take the stress out of meal prep, storage, and serving with these pro tips.

Store: To store the leftovers of your chuck roast, first bring it to room temperature. Then, portion the roast into your desired number of airtight containers (perfect for meal prep!) and store them in the fridge for up to five days.
Reheat: You can reheat the leftovers by placing them in an oven-proof casserole dish and baking them for 20-25 minutes at 350 degrees F. Or, you can reheat your leftovers on the stovetop if desired.
Freeze: To freeze this pot roast, place the meat with some juices in one airtight container and place the sauce in another. Separately freezing these components will ensure easy serving in the future. You can then store your two containers in the freezer for up to 2 months.
Thaw: The easiest, safest way to thaw your company pot roast is to place it in the fridge overnight and reheat it just before serving.

What to Serve It With

In my article What to Serve With Pot Roast, you can find countless delectable recipes to serve alongside your Barefoot Contessa pot roast. Here are just a few of my tastiest menu pairings.

Mashed potatoes: No one can resist a pair as classic as beef and mashed potatoes. If you’re cooking for a crowd for your Christmas dinner, my silky yet simple Rosemary Mashed Potatoes are just the thing to complete your holiday pot roast recipe. Or, whip up my layered Mashed Potato Casserole for a side that packs major flavor into every bite.
Whole grain dishes: Basic egg noodles are a go-to side to pair with this recipe. However, my other favorites are Bulgur Pilaf and Wild Rice Pilaf—two vegan sides that will delight your tastebuds with authentic Turkish taste. You can also serve my Lemon Herb Quinoa to brighten your spread with light, zesty flavors.
Vegetable side dishes: Exquisitely tender and richly seasoned, Green Beans in Air Fryer and Pan Sauteed Asparagus are two nutritious veggie dishes that perfectly balance this meaty main.

Expert Tips

Even novice chefs can cook like Ina Garten using these insider tricks. From how to develop flavor to simple recipe changes, these tips will have your guests devouring the whole roast.

Be careful: It goes without saying that this is a recipe that requires extreme caution. From searing 5 pounds of raw meat to carrying it from the stove to the oven to pureeing the hot liquid, you must be very careful as you perform each step. Also, do not open the lid while it is simmering in the oven, especially in the beginning. It is best to wait for the alcohol in wine (and cognac) to evaporate before opening the lid. In general, I recommend not removing the lid (even to take a quick peek) until the first two and a half hours of cooking time is fully completed.
Skim the fat: After removing the cooked beef from the Dutch oven, a thin layer of fat will likely sit on top of the juices. I recommend removing as much excess fat as possible by skimming the surface of the mixture with a spoon.
Tastes better the next day: The best part about this rump roast recipe is that it tastes even better the day after you make it, as the flavors develop and deepen overnight. For easy make-ahead meal prep, I recommend cooking your pot roast one day ahead, storing it overnight in the fridge, and heating it just before you’re ready to eat.
Makes a lot of sauce: Because your meat requires sufficient liquid to cook correctly, this recipe produces a lot of extra sauce. Rather than let this liquid go to waste, I recommend turning it into a flavorful gravy. Strain the vegetables, then reduce the liquid on the stovetop for 20-25 minutes. You can then drizzle your gravy over mashed potatoes, add it to beef tacos, or even use it as a decadent pasta sauce.
A few changes I made: When I first made this Barefoot Contessa roast, I followed the original recipe to a T. After several times making the dish, I made a few changes to enhance its flavor and texture. For instance, I didn’t add a chicken bouillon cube, which made the sauce too salty for my taste. I also chose not to add flour and butter to thicken the pot roast sauce at the end. I thought that there was enough fat in the liquid even after skimming most of it.
Short on time: There is a reason why people refer to this recipe as “Sunday Roast”. It is surely a labor of love. If you are short on time or prefer a quicker version of this recipe, be sure to check out my post on How to Cook Pot Roast in Pressure Cooker. The version made in the instant pot takes much less time and is just as delicious and flavorful.

FAQs

There’s no reason to stress when making this pot roast dinner for company. This straightforward guide will answer your questions, from selecting the best cut of meat to expert browning advice.

What is a company pot roast?

Company pot roast is a recipe made by slow-cooking boneless chuck roast in a Dutch oven in a conventional oven. This recipe originally comes from Ina Garten’s cookbook Barefoot Contessa: Back to Basics, but it was popular enough to inspire dozens of different versions. In fact, the original Barefoot Contessa company pot roast has inspired a Smitten Kitchen pot roast, The Kitchn pot roast, Southern Living pot roast, and a pot roast from Taste of Home.

What is the most tender roast for pot roast?

Because beef cooks for a long time in this Ina Garten pot roast for company, a tougher cut of beef—a lean cut with little fat—works the best. The collagen in these tough cuts breaks down over time, resulting in gelatin that tenderizes your meat, keeps it succulent, and thickens your sauce with a rich, savory flavor. For this reason, chuck roast, eye round roast, beef rump roast, and brisket are some of the best options for pot roast.

Do you have to brown a roast before putting it in the crockpot?

Though technically not necessary, I recommend searing your meat before slow-cooking it. Searing your beef will give it a deeper, more complex flavor, whereas un-seared beef will have a shallower “meat” taste.

Can you overcook a pot roast?

It is possible to overcook this pot roast recipe, producing tough, dried meat. However, this overcooking often results from not adding enough liquid to the Dutch oven or slow cooker, so be sure to add sufficient liquid to your pot roast recipe.

Other Dinner Recipes to Serve a Crowd

Rich, succulent, and photo-ready, this Ina Garten pot roast with vegetables is a go-to for hearty, elegant eats. For even more recipes to satisfy your cravings, you’ll love these tasty dinner dishes.

If you try this Ina Garten’s Company Pot Roast recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Ina Garten’s Pot Roast Recipe

This Ina Garten Pot Roast recipe (aka Company Pot Roast) is a rich, savory, and elegant dish that's perfect to serve for your next dinner party. In this foolproof guide, we'll teach you how to make it in the oven and in your slow cooker. However you choose to make it, it's sure to impress!

Course Main Dishes

Cuisine American

Diet Gluten Free

Prep Time 30

Cook Time 5

Total Time 5 30

Servings servings

Calories 699kcal

Author Aysegul Sanford

Ingredients

For The Roast:

5 pounds Prime boneless beef chuck roast
1 tablespoon kosher salt
1 ½ teaspoons black pepper
5 tablespoons all-purpose flour
2 tablespoons olive oil

For The Vegetables:

2 tablespoons olive oil
2 cups carrots peeled and chopped
2 cups yellow onions chopped
2 cups celery chopped
2 cups chopped leeks chopped (both white and light green parts)
1 tablespoon kosher salt
1 teaspoon black pepper
5 garlic cloves minced
2 cups red wine Burgundy or Chianti
2 tablespoons Cognac or brandy optional
1 large can diced tomatoes (28-ounce)
1 cup chicken stock
3 branches fresh thyme
2 branches fresh rosemary

Instructions

Preheat the oven to 325 degrees F. (163 degrees C.).
Place the meat on a cutting board and pat dry with a sheet of paper towel on all sides. Tie meat using kitchen twine. Season it with salt and pepper. Dredge the whole meat in flour, ensuring that all parts are covered with flour. Shake the excess flour.
Heat the oil over medium heat in a large Dutch oven. Cook the meat for 4-5 minutes on each side. Transfer it to a large plate, cover it with aluminum foil, and set it aside. Do not wash the Dutch oven.
Heat oil in the now-empty Dutch oven. Place chopped carrots, onions, celery, leeks, garlic, 1 tablespoon salt, and 1 teaspoon black pepper in the Dutch oven. Cook until all vegetables soften, 12-15 minutes, stirring often. You do not want the vegetables to turn brown.
Stir in the wine and cognac (if using), followed by tomatoes and chicken stock. Make an herb bouquet by tying thyme and rosemary. Place in the pan.
Transfer the roast back to the Dutch oven, bring it to a boil, and let it come to a simmer for 12-15 minutes.
Put the lid on and place it in the oven. Roast for 2 ½ hours, or the internal temperature registers 160 degrees F (72 degrees C.) when inserted with a digital thermometer. Next, turn the heat down to 250 F Degrees (or 122 degrees C) and let it simmer at that low temperature for an hour.
Carefully remove the pot roast onto a cutting board and cover it loosely with aluminum foil. Discard the bundle of herbs. Using a large spoon, skim off the fat on top of the juices as much as possible.
Transfer 3-4 cups of the sauce (about half of the sauce) and vegetables into a bowl and puree until smooth. I used an immersion blender but a food processor fitted with the steel blade or a standing blender would also work.
Pour the pureed sauce back into the pot. Put the Dutch oven on the stovetop, turn the heat on to medium-low, and return to a simmer for about 15 minutes.
Remove the strings from the roast and slice the meat.
When ready to serve, place 2 (or more) slices of meat on a dinner plate and spoon the vegetable sauce over it.

Notes

A few changes I made to the original recipe: When I first made this Barefoot Contessa roast, I followed the original recipe to a T. After several times making the dish, I made a few changes to enhance its flavor and texture. For instance, I didn’t add a chicken bouillon cube, which made the sauce too salty for my taste. I also chose not to add flour and butter to thicken the pot roast sauce at the end. I thought that there was enough fat in the liquid even after skimming most of it.
Store: To store the leftovers, first bring them to room temperature. Then, portion the roast into your desired number of airtight containers (perfect for meal prep!) and store them in the fridge for up to five days.
Reheat: You can reheat the leftovers by placing them in an oven-proof casserole dish and baking them for 20-25 minutes at 350 degrees F. Or, you can reheat your leftovers on the stovetop if desired.
Freeze: To freeze, place the meat with some juices in one airtight container and place the sauce in another. Separately freezing these components will ensure easy serving in the future. You can then store your two containers in the freezer for up to 2 months.
Thaw: The easiest, safest way to thaw it is to place it in the fridge overnight and reheat it just before serving.

Nutrition

The post Ina Garten Pot Roast appeared first on Foolproof Living.

Shrimp Ricotta Pasta

Aysegul Sanford — Tue, 14 Feb 2023 02:02:24 +0000

If you are looking for other delicious weeknight pasta recipes, this Gigi Hadid Pasta is a satisfying, easy pasta recipe. Mushroom Pea Pasta and Caprese Pasta Salad are also delicious, easy dinner recipes that are ready in under 30 minutes and sure to satisfy everyone at the table.

And if you have some leftover shrimp, be sure to try Barefoot Contessa’s Roasted Shrimp Salad and Orzo Shrimp.

Ingredients

This lemon ricotta shrimp pasta is as delicious as it is straightforward. The main ingredients are shrimp, ricotta, and cooked pasta.

Shrimp: Shrimp is a low-fat, high-protein option for dinner that is ready in minutes. Simply sauteed or cooked with additional flavors (as suggested below), it is a weeknight dinner go-to protein for many of us. The recipe calls for size 16-20 shrimp, but you can also use 21-25. If you can get them, I always recommend buying your shrimp already peeled and deveined, at least for a weeknight dinner. It is a big-time saver!
Ricotta Sauce: Fresh ricotta cheese, parmesan cheese, fresh lemon, and a few cloves of garlic cloves are combined to make a simple creamy sauce with delicious flavor.
Pasta: While I use rigatoni in this recipe, you can use almost any kind of pasta you have on hand. Fusilli, bowtie, spaghetti, fettucini, or whole wheat pasta would substitute nicely. If you are following a gluten free diet, you can also use your favorite gluten free pasta.

Helpful Notes and Substitutions

Shrimp:
- If you have the extra time, marinate the shrimp using my classic Shrimp Marinade recipe to take the whole recipe up a notch.
- If you have your grill fired up, my Grilled Shrimp Skewers are also delicious served on top of this ricotta pasta. Or better yet, if you have leftovers from the night before, you can serve these delicious shrimp in new ways by adding them to this quick pasta. Making enough protein for multiple meals is a great meal prep time saver!
- Shrimp Scampi is another delicious alternative for the shrimp in this dish. Perfect for turning the flavor up a notch.
Ricotta Cheese: You can make fresh ricotta at home, or you can buy it at the store. I recommend buying the full-fat ricotta cheese for this recipe. It will make for a creamier, smoother sauce. This is already a light, healthy meal. Don’t short yourself on the ricotta.
Olive Oil: The shrimp is sauteed in olive oil, but feel free to substitute butter. It will add a little extra richness to your shrimp.
Kale: Baby spinach would make a lovely substitute for kale. However, please remember that spinach does not take as much time to cook. You can add the spinach to the pasta water for about 30 seconds before draining it or simply toss it with the hot pasta after it is drained.
Not a fan of kale? If you want to add some veggies to this dish but are not a fan of kale, you can use fresh or frozen peas. I usually blanch peas in the summer and keep some in the freezer to use in weeknight pasta recipes like this one.
Extra kick: If you like a little heat in your meal, you can add ½ tsp of chili flakes to the sauce or garnish on top of the pasta at the end. Red pepper flakes will give you the kick you want without distracting you from the flavor.
Extra decadence: A splash of heavy cream into your sauce would make the dish richer.

How to Make this Recipe?

When I say this ricotta lemon shrimp pasta is easy to make, I mean it. Making creamy, dreamy, and easy pasta on a weekday has never been easier. Here are the steps:

Cook pasta in a large pot of salted water according to package directions or until al dente. Be sure to salt your water.
Add kale to your large pot of water 5 minutes before the pasta is cooked. Before draining kale and pasta, reserve 1 cup of pasta water. Put drained pasta and kale back in the pan.
Make Lemon Ricotta Sauce: While the pasta is cooking, make the sauce by mixing your ricotta, parmesan, garlic, lemon zest, lemon juice, salt, and black pepper in a bowl. Add ½ cup of the starchy pasta water and stir until creamy.
Cook Shrimp: Heat oil in a large skillet over medium heat. Sear shrimp for two minutes on each side and season with salt and pepper.

Assemble the pasta: Add the ricotta sauce to the cooked pasta and gently stir. Add the rest of the pasta water if needed. Then add the shrimp to the dish. Garnish with parmesan and red pepper flakes as desired. If you like, enjoy your dinner with a glass of cold white wine!

How to Store and Reheat Leftovers

While you can store the leftovers and enjoy them in the next few days, we think that this dish is best when served hot as soon as it is ready. As the pasta sits, the noodles will soak up more of the sauce, which will still be delicious but less creamy.

Storing: Place any leftovers in an airtight container for up to three days.
Reheating: The best method is to reheat the pasta slowly in a skillet with a splash of water. It is possible to reheat in the microwave, but you have a higher chance of your sauce splitting.

Expert Tips

Even with a shrimp pasta recipe as simple as this one, there are always great tips that you can learn and new ways of doing things! Here are some tips to help you succeed on your first try:

Prep everything before you start. This recipe will come together in the time it takes your pasta to cook. Having everything ready to go will simplify your experience.
Salt your pasta water. Chefs say you should salt your water until it tastes like the sea. This greatly enhances the taste of your pasta in a way that cannot be added as well in later steps.
Dry shrimp thoroughly. When you pat your shrimp dry before you put them in the skillet, you reduce the chance of the shrimp steaming and will get better color and texture.
Taste before you serve. People often forget this important step. Give that pasta a taste to see if you need more salt or bright lemon flavor to suit your own personal palette.

FAQs

Will ricotta melt into a sauce?

Ricotta is actually a type of cheese that does not melt. That is a good thing in this sauce! Instead, the ricotta retains its creamy texture and spreads evenly over the pasta, without getting stringy.

What is ricotta sauce made of?

In this instance, ricotta sauce is made by combining whole milk ricotta with a number of delicious flavor-boosting ingredients and then thinning it with starchy pasta water. It is a simple and versatile sauce that can be adjusted to your taste and used in various dishes.

Other Weeknight Pasta Dishes You Might Like:

Quick-cooking pasta recipes are great recipes to keep on hand for busy weeknight meals. These recipes are all delicious, fast, and use easy-to-find ingredients.

If you try this Shrimp Ricotta Pasta recipe, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Shrimp Ricotta Pasta Recipe

Shrimp ricotta pasta tossed with creamy lemon ricotta sauce and kale. It's the perfect 30 minute pasta recipe for busy nights.

Course Seafood Salad

Cuisine American

Prep Time 10

Cook Time 17

Total Time 27

Servings servings

Calories 464kcal

Author Aysegul Sanford

Ingredients

For The Pasta:

Water & salt to cook the pasta
1 pound pasta (bucatini, rigatoni, spaghetti, or penne would all work)
3 cups kale leaves destemmed and chopped thinly

For the Ricotta Pasta Sauce:

1 cup whole-milk ricotta cheese
½ cup shredded parmesan cheese more as garnish
1 clove garlic minced
1 tablespoon lemon zest
¼ cup lemon juice freshly squeezed
½ teaspoon kosher salt
¼ teaspoon black pepper

For The Shrimp:

3 tablespoons extra virgin olive oil
1 pound shrimp 16-20 shelled and deveined
½ teaspoon kosher salt
¼ teaspoon black pepper
Pinch red pepper flakes optional

Instructions

Bring a large pot of salted water to a boil. Add in the pasta and cook according to the packaging instructions or until al dente.
Five minutes before draining the pasta, add in the kale and cook until softened. Reserve 1 cup of pasta cooking water and drain the pasta.
Put the now-cooked pasta back in the pan.
While the pasta is cooking, make the ricotta lemon pasta sauce by mixing ricotta cheese, parmesan cheese, garlic, lemon zest, lemon juice, and salt and pepper in a bowl.
Add in the ½ cup of reserved pasta sauce and whisk until creamy. Set it aside.
To cook the shrimp: Heat olive oil in a large stainless steel skillet. Cook shrimp 2 minutes on each side. Season with salt and pepper.
To assemble the shrimp ricotta pasta: Add the ricotta sauce to the pasta and toss gently. It should be very creamy as you toss it with the help of the residual heat coming from the freshly cooked pasta. If you need it, add in the remaining pasta liquid and turn the heat on for a minute or so as you toss and turn the pasta.
Add the cooked shrimp and gently incorporate, ensuring that it is evenly distributed.
Taste for seasoning and add in if necessary. Garnish with a sprinkle of shredded parmesan cheese and red pepper flakes, if using. Serve.

Notes

Shrimp: The recipe calls for size 16-20 shrimp, but you can also use 21-25.
Prep everything before you start: This is a very quick recipe so it is recommended that you prepare all the ingredients while you wait for the pasta water to boil.
Dry your shrimp thoroughly before cooking. When you pat your shrimp dry before you put them in the skillet, you reduce the chance of the shrimp steaming and will get better color and texture.
Storing leftovers: This pasta is best when served hot as soon as it is ready. However, it can be stored in an airtight container in the fridge for up to 3 days. You can reheat it in a skillet with a splash of water over medium heat.

Nutrition

The post Shrimp Ricotta Pasta appeared first on Foolproof Living.

Beet Salad with Goat Cheese

Aysegul Sanford — Wed, 08 Feb 2023 16:24:54 +0000

Goat cheese is the perfect addition to this beets salad because it provides a mild, tangy flavor and a creamy, rich texture. Not only is this cheese a perfect complement to salad recipes, but it’s also a star ingredient in sweet and savory recipes alike. If you agree, you’ll love my other Goat Cheese Recipes.

The recipe inspiration doesn’t stop there! If you love to surprise your family and friends with 5-star salads like this roasted beet salad with goat cheese, then you need to try my other fancy salad recipes. My favorites are this Goat Cheese Salad, the famous Kardashian Salad, and the Original Caesar Salad.

Ingredients

The beet salad ingredients are all common pantry or fridge staples, so you likely already have many of them on hand. If not, you only need a quick trip to the grocery store!

To make things easy, we broke the ingredients into three sets: one for the beets, another for the dressing, and a final set for the salad itself.

For the oven-cooked beets, gather four medium-sized whole beets, olive oil, salt, and pepper.

To make the dressing for beet goat cheese salad, you’ll need maple syrup, Dijon mustard, minced garlic, balsamic vinegar, extra virgin olive oil, kosher salt, and black pepper.

For the beet salad with goat cheese and walnuts, gather a shallot, baby arugula, spring mix, chopped walnuts, and crumbled goat’s cheese.

Helpful Notes and Substitutions

The beauty of beet salad recipes is that they’re typically substitution-friendly, so don’t stress if you don’t have all the ingredients. You can also make swaps for the nuts, cheese, greens, and other ingredients to suit your preferences. Here are a few suggestions:

Beets: I chose classic red beets for this roasted beet and goat cheese salad with balsamic dressing, as I love their vibrant color and sweet flavor. However, you could also use golden beets or pink Chioggia beets instead. Pink Chioggia beets are especially fun because they have a beautiful pink and white pattern on the inside.
Sweetener for the goat cheese and beet salad dressing: The recipe calls for maple syrup as the sweetener for the salad dressing, but you can also use honey for a similar flavor. Alternatively, if you’d like to omit a sweetener, you can add chopped apples or pears to your roasted beet goat cheese salad for some natural sweetness.
Vinegar: I used balsamic vinegar because I like the tanginess and acidity it adds, but you can also use red wine vinegar instead. If you’re in a pinch and need a super simple salad dressing, try my Lemon Vinaigrette.
Nuts: Plain, chopped walnuts give the goat cheese beet salad a crunchy texture and a nutty flavor, but you could take it a step further and make some yummy Honey Glazed Walnuts for extra sweetness. If walnuts aren’t your thing, you could also make a beet goat cheese pistachio salad or add some pecans instead.
Salad greens: I love the combination of peppery arugula and spring mix, but feel free to use any earthy, leafy green. You could use only fresh arugula or spring mix instead of combining the two, or use baby spinach to make a spinach beet goat cheese salad.
Onion: I prefer to use a shallot in my dressing for beet and goat cheese salad because it has a sweet, mild flavor, but you could also use a red onion for a more sharp flavor.
Cheese: If you’re not a big fan of goat’s cheese, you can rest assured that other cheeses would pair nicely with this fresh beet salad recipe. I recommend using feta cheese, but any type of soft cheese would work.

How to Make Beet Salad?

With just a little bit of prep and some baking time, you can have this stunning, restaurant-quality beetroot salad with goat’s cheese and walnuts on the table and ready to enjoy.

Just as we broke the ingredients into three sections, we’re also breaking the instructions into three sections:

How to Roast Beets for Salad

To prepare beets for salad, we roasted them in the oven to bring out their sweetness and make them easier to eat. However, there are various other ways you can roast your beets. If you’re in a rush, you can roast beets in the air fryer. You can also use your pressure cooker to make Instant Pot Beets or fire up the grill to make Grilled Beets (a grilled beet salad would be great for summer).

Cooking beets for a salad couldn’t be easier. Here’s how to do it:

Preheat the oven: Set your oven temperature to 400 degrees F.

Prep the beets for baking: Cut a sheet of aluminum foil into four 8-10 inch squares. Place a beet in the center of the square, drizzle it with ½ tablespoon of olive oil, and sprinkle it with a few pinches of salt and pepper.
Cover with foil: Tightly wrap the foil around the beet and repeat with the remaining ones.
Bake: Place the foil-wrapped beets in a single layer on a baking sheet lined with parchment paper. Bake for 25-30 minutes or until tender (a knife should slide in and out easily).

Cool: Remove the beets from the oven, unwrap them, and let them cool for about 10 minutes on the counter. Carefully peel off the skins (use a vegetable peeler if needed) and slice them into wedges.

Make the Dressing for Beet Salad

In my opinion, this is the best salad dressing for beets. It’s sweet, tangy, and garlicky! Here’s how to make it:

Make the dressing: To a mason jar, add the maple syrup, Dijon mustard, garlic, balsamic vinegar, olive oil, salt, and pepper. Tightly secure the lid on the jar and shake to combine the ingredients. You can also combine the ingredients in a small bowl with a whisk. Taste and add another pinch of salt or pepper as needed.

Assemble the Salad

Once you roast the beets and make the dressing, the roasted beets and goat cheese salad comes together in a flash. Simply:

Assemble the salad: Add the greens and shallot to a large salad bowl.
Add the dressing: Drizzle the vinaigrette for beet salad over the greens and toss to combine.
Add the beets and nuts: Toss in the cooked beet wedges and chopped walnuts.
Garnish and serve: Top the sliced beet salad with the crumbled cheese and serve in a large bowl or on salad plates.

How to Make Ahead and Store Leftovers

Since roasting the beets is the most time-consuming part of the recipe, you can roast the beets and prepare some of the other components ahead of time. When you’re ready to serve, all you’ll have to do is assemble the salad! Here are some tips:

Make ahead: You can follow the instructions above to roast the beets and make the dressing ahead of time. For best results, I recommend storing the beets and the dressing in separate airtight containers in the fridge for up to two days before serving. When you’re ready to serve, simply assemble the roasted beets salad with goat cheese.
Store: Store your leftover salad in an airtight container or in a large bowl covered with plastic wrap. It will stay fresh in the fridge for a day or two. I don’t recommend storing it any longer than that, as the greens will wilt and become limp.

What to Serve with Beet Salad

This fancy beet salad makes for a great light lunch or dinner, but it’s also the perfect side dish to accompany soups and main dishes. Below, I’ve put together a few of my favorite pairings to take the guesswork out of your meal planning. If you’re wondering what goes with beet salad, here’s what I recommend:

Serve it with soup: Soup and salad is a classic pairing that’s always so light and satisfying. The flavor profile of this roasted beet salad recipe beautifully complements my Butternut Squash Soup and this Sweet Potato Soup.
Make it a Thanksgiving beet salad: Why not add a new salad recipe to your Thanksgiving spread? A golden beet salad with goat cheese would perfectly capture those warm Thanksgiving colors (simply swap the red beets for golden beets). You can serve your salad alongside a classic Thanksgiving side dish like Garlic Rosemary Mashed Potatoes, Sweet Potato Souffle, or Butter Garlic Green Beans.
Pair a restaurant-quality main course with your fine dining beet salad: Instead of serving this salad cold, make it a warm beet salad with goat cheese to pair with classic, restaurant-style comfort food. Make this Baked Ziti with Meat Sauce or my Pasta Bolognese Recipe if you’re in the mood for Italian, or serve your warm winter beet salad with a decadent Reverse Seared Beef Tenderloin. These options are all great for your next dinner party!

FAQs

What goes well with beets in a salad?

Beets are a wonderful addition to a salad because they add a pop of bright color and a hint of sweet flavor. Beets pair especially well with earthy greens and nuts, and you can even make a homemade salad dressing for beetroot by combining olive oil, balsamic vinegar, maple syrup, mustard, and garlic.

What cheese goes with beets?

Most soft cheeses pair nicely with beets. We used soft goat cheese for this easy beet salad recipe because we like the tangy flavor the cheese provides, but you can also use feta cheese, gorgonzola, or brie instead.

Other Must-Try Salad Recipes

If you’d like to incorporate more greens into your diet, salads are a great way to do so. They don’t have to be boring, either! Here on the blog, we always pack our salads with yummy toppings and drizzle them with delicious homemade dressings. If you’re in need of a new salad recipe, look no further than the links below:

If you try this Roasted Beet Salad with Goat Cheese and Walnuts or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Beet Salad with Goat Cheese Recipe

This Beet Salad with Goat Cheese is a restaurant-quality dish that's perfect for any occasion. With roasted beets, crunchy walnuts, tangy goat cheese, and a homemade dressing, this salad is a sure crowd-pleaser. Serve it warm or cold with soup, sides, or your favorite entree.

Course Salad

Cuisine American Vegetarian

Diet Gluten Free, Vegetarian

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 414kcal

Author Aysegul Sanford

Ingredients

For The Beets

4 medium size beets
2 tablespoons olive oil
Salt & pepper

For The Dressing

2 tablespoons maple syrup
1 tablespoon Dijon mustard
1 clove of garlic minced
2 tablespoons balsamic vinegar
¼ cup olive oil
½ teaspoon Kosher salt
¼ teaspoon black pepper

For The Salad

1 small shallot chopped
6 cups arugula and spring mix 80 gr – arugula + 100 gr spring mix
½ cup walnuts chopped
4 oz. goat cheese crumbled

Instructions

To roast beets for salad:

Preheat the oven to 400 degrees F.
Cut four 8-10-inch square aluminum foils. Place a beet in the middle, drizzle with ½ tablespoon olive oil, and sprinkle it with salt and pepper.
Cover it tightly with aluminum foil. Repeat the same process with the rest of the beets.
Place covered beets on the prepared baking sheet and bake for 25-30 minutes or until they are easily pierced with the tip of a knife.
Unwrap the beets and let them cool for 10 minutes on the kitchen counter. Gently remove the skins and cut them into wedges.

To make the dressing:

Place maple syrup, Dijon mustard, garlic, balsamic vinegar, olive oil, salt, and pepper in a mason jar. Put the lid on and give it a vigorous shake to combine.

To assemble the salad:

Place the salad greens and the chopped shallot into a large salad bowl.
Drizzle it with the dressing and gently toss to ensure all salad greens are evenly coated with the vinaigrette.
Add in cooked beets and walnuts and toss to combine.
Garnish with crumbled goat cheese and serve.

Notes

Make ahead: You can follow the instructions above to roast the beets and make the dressing ahead of time. For best results, I recommend storing the beets and the dressing in separate airtight containers in the fridge for up to two days before serving. When you’re ready to serve, simply assemble the salad.
Store: Store your leftover salad in an airtight container or in a large bowl covered with plastic wrap. It will stay fresh in the fridge for a day or two. I don’t recommend storing it any longer than that, as the greens will wilt and become limp.
Air Fryer Beets: If you have an air fryer, you can cook the beets in the air fryer in about 15 minutes.

Nutrition

The post Beet Salad with Goat Cheese appeared first on Foolproof Living.

Green Pasta Sauce

Aysegul Sanford — Fri, 27 Jan 2023 19:59:46 +0000

I always reach for a tried-and-true pasta recipe when I’m in the mood for something quick, easy, and comforting. If you prefer light, delicious vegetarian pasta recipes like this one, be sure to check out Gigi Hadid Vodka Pasta, Ricotta Lemon Pasta, Garlic Butter Pasta, and Pea and Mushroom Pasta.

Ingredients

This green pasta recipe requires a few simple ingredients that you likely already have on hand. The nutty parmesan pairs beautifully with the earthy spinach, and a hint of lemon and garlic brightens the dish. Here’s what you’ll need:

For the pasta: Any type of pasta would work for this recipe. I used linguine, but any other long or short pasta would also work.
To make the Italian green pasta sauce: Gather fresh baby spinach, parmesan cheese, garlic, kosher salt, black pepper, lemon juice, and olive oil.

Substitutions and Optional Add-Ins

This green Italian sauce for pasta is so basic that it’s very forgiving when it comes to substitutions. Whether you’d prefer a dairy-free option or like an extra creamy sauce, this recipe will still work for you. Here are a few suggestions:

Pasta: I prefer green linguine, but feel free to use your pasta of choice. You can make green fettuccine pasta, a green spaghetti sauce, or green pasta noodles. If you’re following a gluten-free diet, you can use chickpea pasta or your favorite gluten-free pasta instead. For best results, follow the package directions for cooking the pasta. If you’d like a carb-free option, try these tasty Zucchini Noodles.
Cream cheese: For an extra rich green creamy pasta, add two ounces of room-temperature cream cheese into the food processor with the rest of the ingredients.
Vegan green pasta sauce: You can substitute an equal amount of nutritional yeast for the parmesan cheese for a vegan pasta sauce! Its cheesy, umami flavor is a great substitute for parmesan and pairs well with the earthy flavor of your fresh greens. Just keep in mind that you may need to add more salt to your vegan sauce for pasta if you’re using nutritional yeast.
Frozen spinach: If you don’t have fresh spinach on hand, you can substitute frozen spinach for this healthy pasta sauce. Make sure to thaw and squeeze out any excess juices and liquid before sauteing it.
Kale sauce: Kale is a great substitute for this spinach garlic pasta sauce. However, I recommend blanching your kale (for about five minutes in the boiling pasta water) before sauteing it with the rest of the ingredients. Since kale leaves tend to be heartier than spinach leaves, blanching them first will shorten the sauteing time.
Optional mix-ins: For an Italian green sauce for pasta (aka pasta verde), you can substitute a cup of your greens for a cup of fresh herbs like oregano, parsley, or fresh basil leaves.
Toppings: Toppings are a great way to customize your green noodle pasta to your liking. Toss in a handful of toasted pine nuts for a delicious crunch, just as we did in my Catalan Style Spinach recipe, or sprinkle your spinach parmesan pasta sauce with some red pepper flakes for a kick of spice.

How to Make Green Pasta Sauce?

I think we can all agree that homemade healthy pasta sauce is always the better option compared to its store-bought version. Fresh, flavorful, and ready in less than 30 minutes, this spinach-based pasta sauce will leave your taste buds wanting more. Here’s how to make it:

Cook the pasta: Bring a large pot of water to a boil. Add in the pasta and follow the package instructions to cook until it’s al dente. Once cooked, drain the pasta and save half a cup of the pasta water. Return the pasta to the pot and set aside.
Saute the garlic: As your pasta cooks, heat the olive oil in a large pan over medium heat and add the garlic. Saute for 1 minute, stirring constantly.
Add in your leafy greens: Add the spinach, salt, and pepper to the pan of sauteed garlic. Cook, tossing regularly until the spinach has wilted. At first, it will look like it is a lot of spinach, but as it cooks, it will go down to nothing.
Transfer to a food processor: Transfer your cooked spinach into a food processor or blender and add in the parmesan cheese, lemon juice, and the reserved pasta water.

Blend: Process the spinach sauce for pasta until fully pureed, taste, and add additional seasoning as desired. During the blending process, you may have to stop and scrape the sides of the bowl.
Combine with the pasta: Pour the blended spinach pasta sauce over the cooked pasta, using tongs to toss and combine gently. Serve your green spinach pasta with extra parmesan cheese on top.

How to Make Ahead, Store Leftovers, and Reheat?

Make this creamy green pasta sauce in no time for a quick, on-demand weeknight meal, or make it ahead of time as part of your meal prep for the week. Here are some storage and reheating tips:

Make ahead: You can make this creamy spinach pasta sauce up to two days in advance as part of your meal prep. If you’d like to make the sauce before cooking your pasta, you can substitute vegetable stock or water for the pasta water used in the recipe. Be sure to keep it in the fridge in an airtight container.
Store: To store, let the pasta with green sauce come to room temperature before placing it in an airtight container. It will keep in the fridge for 2-3 days.
Reheat: Reheat the sauce on the stovetop over low heat until warm. You can also reheat it in the microwave at 30-second intervals, stirring after each interval until warm. For both methods, you may need to add a little water to keep the sauce from drying out.

How to Serve?

While you can top a bowl of pasta with this simple healthy pasta sauce for a light lunch or dinner, you can also serve it as a side dish to accompany a number of your favorite entrees. Here are my serving recommendations:

Vegetarian meals: Need a salad to pair with your new favorite pasta? This pasta with spinach sauce pairs perfectly with any salad, including Kale Brussels Sprout Salad, Classic Caesar Salad, Lemon Arugula Salad, or Sauteed Asparagus and Mushrooms side dish!
Meat options: Craving some extra protein or meat with your pasta? Green pasta with chicken is a classic pairing, so I recommend serving this super green pasta as a side dish for my Greek Yogurt Chicken or Bone-In Chicken Breasts for a complete meal. To switch up your protein source, try pairing it with my Baked Turkey Breast Tenderloin or Marinated Shrimp Skewers for a flavorful spread.

FAQs

What is green pasta sauce called?

“What is the name of green pasta sauce?” is a common question featured in crossword puzzles! Green pasta sauce, sometimes called green noodle sauce, is often referred to as pesto sauce, which is traditionally made with basil, cheese, garlic, pine nuts, and oil. Our simple, made-from-scratch recipe is a creamy spinach sauce for pasta, which is a lighter alternative to pesto.

What is a green pasta sauce made of?

Green noodle recipes have many possible variations, but our healthy sauce for pasta is made with spinach, parmesan cheese, lemon juice, garlic, and olive oil.

Other Pasta Recipes You Might Like

If you love this easy healthy pasta sauce and are looking for more healthy pasta sauce recipes, we have plenty of other tasty dishes you will love! Browse the links below for inspiration:

If you try this Green Pasta Sauce recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Green Pasta Sauce Recipe

This Green Pasta Sauce is a nutritious, lighter alternative to pesto that you can make in under 30 minutes. Packed with nutty parmesan cheese, vibrant spinach, and hints of lemon and garlic, this sauce is the perfect accompaniment to your favorite type of pasta. Enjoy this pasta dish alone as a light lunch or dinner, or serve it as a side to a number of main dishes.

Course Vegetarian Pasta

Cuisine American/Italian

Diet Vegetarian

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 557kcal

Author Aysegul Sanford

Ingredients

1 pound spaghetti linguine, or any other pasta shape you have on hand
2 tablespoons olive oil
3 cloves garlic minced
10 oz. fresh baby spinach leaves
½ cup shredded parmesan cheese plus more for garnish – 50 gr.
½ teaspoon kosher salt
½ teaspoon black pepper
2 tablespoons lemon juice
½ teaspoon lemon zest optional

US Customary – Metric

Instructions

Cook the pasta: Fill a large pot with water and add a few tablespoons of salt. Bring to a boil, add pasta and cook until al dente, following the package instructions. Reserve 1/2 cup of pasta water and drain the rest. Return the pasta to the pot and set it aside.
Saute the garlic: Meanwhile, heat olive oil in a large skillet over medium heat. Add garlic and saute for 1 minute while stirring constantly.
Add the spinach: Add the spinach leaves, salt, and pepper to the skillet. Cook, tossing often until the spinach is wilted and has lost most of its volume.
Transfer to a food processor: Transfer the now-cooked spinach to the bowl of a food processor*. Add in the parmesan cheese, lemon juice, and the reserved pasta water.
Blend: Process until fully pureed, stopping and scraping the sides as necessary. Give it a taste and add more seasoning, if desired.
Combine with the pasta: Pour the spinach pasta sauce over the cooked pasta, and use tongs to give it a gentle toss to combine.
Serve: Serve warm with extra parmesan cheese on top and lemon zest, if preferred.

Notes

Cream cheese: We wanted a green pasta sauce that is more on the healthier side, but if you are after an extra rich, creamy pasta, you can add two ounces of room-temperature cream cheese (or ricotta cheese) into the food processor with the rest of the ingredients.
Make ahead: You can make this green spinach pasta sauce up to two days in advance as part of your meal prep. If you’d like to make the sauce before cooking your pasta, you can substitute vegetable stock or water for the pasta water used in the recipe. Be sure to keep it in the fridge in an airtight container.
Store: To store, let it come to room temperature before placing it in an airtight container. It will keep in the fridge for 2-3 days.
Reheat: Reheat it on the stovetop over low heat until warm. You can also reheat it in the microwave at 30-second intervals, stirring after each interval until warm. For both methods, you may need to add a little water to keep the sauce from drying out.
Food processor: If you do not have a food processor, you can use a blender.

Nutrition

The post Green Pasta Sauce appeared first on Foolproof Living.

Savory Steel Cut Oatmeal

Aysegul Sanford — Tue, 24 Jan 2023 19:05:39 +0000

Wondering what to make with that jar of steel cut oats that is hiding in the dark corners of your pantry? Well, you have come to the right place! In addition to this savory steel cut oatmeal recipe, we have crockpot steel cut oats and pressure cooker steel cut oatmeal to help you use this versatile ingredient with only a few minutes of hands-on time.

New to cooking steel-cut oats? Learn why I choose steel-cut oats over any other type of oats for my morning breakfast in this Rolled vs. Steel Cut Oats article.

Ingredients

To make this tasty, savory oatmeal recipe, you will need two sets of ingredients:

Steel-cut oats: Gather vegetable stock, steel cut oats (aka Irish Oats) and kosher salt.
Vegetable toppings: For the savory vegetable topping, you will need olive oil, ground cumin, ground paprika, Baby Bella mushrooms, baby spinach, a fresh garlic clove, kosher salt, and ground black pepper.
Optional toppings: While they are optional, you can also top it off with fried eggs, hard-boiled eggs, soft-boiled eggs, or even poached eggs for some extra protein. I think savory oatmeal with an egg on top is a tasty, high-protein meal that happens to be one of my favorite steel cut oats dinner recipes. However, if you prefer this recipe to be vegan, you can omit it.

Substitutions & Variations

Quick cooking steel cut oats: Steel-cut oats do take a while to cook, so to shorten the cooking time we are soaking them overnight. However, if you can find quick cooking steel cut oats (such as Bob’s Red Mills brand – affiliate link) in your grocery store, you can skip the overnight soaking and make this creamy savory steel cut oatmeal recipe in the morning in just about 5-7 minutes. Simply, skip steps one and two of the recipe and simply follow the directions on the package to boil the quick oats with the vegetable stock (or water.)
Oil: Replace the olive oil with unsalted butter, avocado oil, or coconut oil.
Cooking liquid: Water or chicken broth can be used in place of vegetable stock. Use homemade chicken stock to make my savory oats, but a storebought version would also work.
Kale: Amongst all types of kale, my favorite ones to use are curly kale or lacinato kale as a substitution for baby spinach in this savory breakfast recipe.
Fresh herbs: Alternatively, in place of greens, you can also use fresh herbs such as parsley and basil.
Optional mix-ins: With endless mix-in options, this steel cut oatmeal will never get boring. Add shredded cheddar cheese, parmesan cheese, nutritional yeast, sun-dried tomatoes, pine nuts, chia seeds, peppers, or fresh avocado to your bowl of savory oatmeal.

How to Make This Recipe?

Making this savory steel cut oats dish could not be easier. Here are the steps:

Soak the steel cut oats: Bring the vegetable stock to a boil in a small saucepan. Turn the heat off and stir in the oats and salt. Cover it with a tight-fitting lid and let the oats sit overnight.

Make the toppings: Start by heating the olive oil in a large skillet over medium heat. Stir in the ground cumin and paprika and cook for about a minute. Add the sliced Baby Bella mushrooms and cook for about 4-5 minutes or until they are softened and have released some of their juices. Stir in the spinach and cook until it wilts. Add the minced garlic (if using) and season it with salt and pepper. Set it aside while you finish making the steel cut oatmeal.
Prepare the additional toppings (optional): If you are planning to make your savory oats with egg on top, this is the best time to cook them. I like to fry mine with a bit of butter, but you can cook your eggs any way you like.

Prepare the steel-cut oatmeal: Place the pot of steel cut oats and broth back on the stove and stir it frequently while heating over medium-high heat. The steel cut oatmeal will get thicker and creamier as it cooks. If it is too thick, feel free to add ¼ cup of water (or vegetable broth) to make it the perfect consistency. Be sure to taste the oatmeal and add more seasonings if necessary.

Assemble the savory steel cut oats: Scoop the steel-cut oatmeal into a bowl and top it with the mushroom spinach topping. If you are using eggs, add one (or more) on top of the warm oats. Sprinkle with a pinch of salt, pepper, and red pepper flakes, if using.

How to Store Leftovers?

Go ahead and put this savory steel cut oatmeal recipe on your weekly meal prep list because it can easily be made ahead and put together in a pinch when you are short on time. This is how I make ahead, store and reheat:

Make ahead: You can prep the steel cut oatmeal and savory toppings and store them in separate air-tight containers in the fridge for up to 4 days. When you are ready to serve, you can reheat (following the instructions below) each component and assemble it as directed.
Storing leftovers: If possible, I recommend storing the savory oatmeal and vegetable toppings in separate airtight containers. Ensure the oats and toppings are at room temperature, not hot, and then place them in an airtight container. Store in the fridge for up to 4 days.
Reheating: To reheat the cooked oats, microwave in 30-second increments, stirring after heating, until they are warm. You can also heat it on the stovetop in a small pot. Simply heat it over medium heat and stir frequently until the oats are warm, which will take about 3-5 minutes. You may need to add an extra splash of vegetable stock, coconut milk, or water to thin out the oats a little bit.

Variations- Other Topping Ideas

I love to serve my family a big bowl of savory steel cut oatmeal because it offers numerous health benefits and, with a little bit of creativity, they can customize it to their liking. Simply take the basic recipe below and change it up with just a few additions and ingredient swaps. Get creative with whatever vegetables, spices, and herbs you have in your pantry and fridge. Think of this savory steel cut oatmeal recipe as a blank canvas!

Here are a few of my other favorite ways to make this savory steel cut oatmeal recipe:

Utilize your leftovers: Try using leftover sauteed veggies or roasted veggies as your savory oatmeal toppings. Baked shiitake mushrooms, sauteed asparagus, or roasted butternut squash make fantastic toppings for this dish. Using leftovers will also save you time since your toppings are already prepared!
Create Indian steel cut oats: Indian-inspired steel cut oats make for an incredible breakfast, lunch, or dinner. Mix a teaspoon of my golden paste into the cooked steel cut oats, then top it with some roasted chickpeas for an amazing Indian-cuisine inspired bowl of steel-cut oats. Alternatively, if you do not have the golden paste, you can use a touch of curry powder to make this recipe one of the best savory breakfasts you can make in minutes.
Asian savory steel cut oatmeal: Make the steel cut oatmeal topping with shiitake mushrooms, baby spinach, and sesame oil. Add a splash of soy sauce and garnish the oatmeal with edamame or steamed broccoli.
Mediterranean steel cut oats: Make a Mediterranean bowl of steel cut oats simply by topping it with my Turkish White Bean Salad. And, if you want to take it a step further and make this savory dish umami-rich, you can mix vegetable broth (or water) with a tablespoon of tomato paste.
Mexican steel cut oats: Add a little ground cumin, coriander, and red chili powder to make a flavorful, Mexican-style steel-cut oats breakfast. Taking inspiration from my Mexican Quinoa recipe, you can make a warm topping by sauteing some onions, tomatoes, bell pepper, jalapenos, and black beans to use as a topping. Some fresh avocado, a squeeze of lime juice, or a few tablespoons of pickled Mexican red onion are also great oatmeal toppings.

Other Ways of Cooking Savory Steel Cut Oats

I like to make overnight steel-cut oats as it is a very hands-off recipe. However, you can make steel cut oats in different ways. Here are a few other methods you may want to try:

Stove Top

Bring your vegetable broth to a boil, then add the steel-cut oats. Let the oats simmer over medium-low heat for about 30 minutes. The liquid will be completely absorbed, and the oats will be tender and soft. Be sure to keep a close eye on it and stir it a few times during cooking.

Slow Cooker

To cook steel cut oats in the crockpot, add vegetable stock, steel-cut oats, and salt to a slow cooker. Cover and cook over low heat for 4-5 hours. If you need to know more about this cooking method, check out my detailed recipe for crockpot steel cut oatmeal.

Instant Pot

Stir the vegetable stock, steel-cut oats, and salt in the bowl of your pressure cooker. Cover, seal and cook on high pressure for 4 minutes. Let the pressure release naturally for 10 minutes, open the lid, give it a stir, and ladle it into bowls. For more information on cooking oats in a pressure cooker, check out my Instant Pot Steel Cut Oats recipe.

FAQs

Can I use rolled oats instead of steel cut oats in this recipe?

You can use this recipe to make savory oatmeal with rolled oats with a few adjustments. Simply bring the vegetable broth to a boil and then add 1 cup of rolled oats. Simmer the rolled oats for 5-7 minutes or until creamy, stirring frequently while cooking. While that is cooking, make the savory oatmeal toppings and assemble the savory oatmeal as directed in the instructions.

Can I use quick cooking steel cut oats in this recipe?

Yes, you can use quick cooking steel cut oats. However, since they cook much faster there is no need to let the quick-cooking oats sit overnight. Simply follow these preparation instructions on the packaging to cook them.

Are steel cut oats good for weight loss?

Studies have shown that steel-cut oats may be good for weight loss mainly because, as a whole, grain oats are packed with fiber. Therefore, including oats in your daily diet may contribute to the feeling of fullness, which in turn helps you with consuming fewer calories.

Other Oatmeal Breakfasts You Might Like

If you are a fan of recipes with steel cut oats, chances are you often enjoy a bowl of oatmeal in the morning. Below are a few more oatmeal recipes you might like:

If you try this Savory Steel Cut Oatmeal recipe, please take a minute to leave a comment or even a picture below. It is great to hear how much you love the recipes on my site and will help others who may be planning to make the recipe. And, if you took any pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories. Enjoy!

Savory Steel Cut Oats Recipe

This Savory Steel Cut Oatmeal is packed with fresh veggies and fragrant spices for a hearty, filling meal that will fuel your day. Customize it with add-ins and toppings to accommodate your family's preferences and serve it for an easy breakfast, lunch, or dinner.

Course Breakfast

Cuisine American Vegetarian

Diet Vegetarian

Prep Time 10

Cook Time 10

Overnight Soak 8

Total Time 8 20

Servings servings

Calories 417kcal

Author Aysegul Sanford

Ingredients

For The Steel Cut Oats

2 cups vegetable stock or water plus a bit more if needed
1 cup steel cut oats
½ teaspoon kosher salt

For The Topping:

1 tablespoon olive oil or unsalted butter
¼ teaspoon ground cumin
½ teaspoon ground paprika
8 ounces baby bella mushrooms sliced / or any other one of your favorite mushrooms
5 oz. fresh baby spinach leaves
1 clove garlic minced or ½ teaspoon garlic powder – optional
½ teaspoon kosher salt
¼ teaspoon ground black pepper
2 large eggs – fried or soft boiled – optional
1/8 teaspoon Red pepper flakes optional

Instructions

To soak steel cut oats: Place vegetable stock (or water) in a medium saucepan with a lid. Bring it to a boil. Off the heat, stir in the steel-cut oats and salt. Cover it with the lid and let it sit on the kitchen counter overnight.
To make the veggie topping: In the morning, before cooking the steel-cut oatmeal, prepare the topping. To do so, heat oil in a large skillet over medium heat. Add spices and cook them for a minute or so.
Add the sliced mushrooms and cook, stirring often, until they are fully cooked, for about 6-8 minutes.
Add the baby spinach and cook until wilted, for 3-4 minutes.
If using, add the garlic and saute for 30 seconds. Finish it off with salt and pepper and set it aside.
To prepare the savory steel-cut oatmeal: Put the saucepan back on the stove and heat it over medium heat. Stir it frequently using a wooden spoon to prevent it from sticking to the bottom of the pan. As it cooks, the excess liquid will evaporate, and the steel-cut oatmeal will form a thicker and creamier texture. If it gets too thick, feel free to add ¼ cup of water (or vegetable broth) to thin it out. This process happens in 3-4 minutes, so do not leave site of it.
Taste steel-cut oatmeal for seasoning and add more if necessary.
When ready to serve, ladle steel-cut oatmeal into a bowl. Top it off with cooked mushrooms and spinach. If using, add a fried egg on top.
Finish it off with salt and pepper and red pepper flakes. Serve.

Video

Notes

Serving size: This recipe yields about 2 to 2 1/4 cups of cooked steel cut oatmeal. I listed it as 2 servings (as shown in the photos), but if you keep the portions smaller, it could be served to 4 people.
Steel cut oats: If you are following a gluten-free diet, be sure to purchase gluten-free certified steel cut oats.
Make-Ahead Instructions: You can prep the steel cut oatmeal and the toppings and store them in separate air-tight containers in the fridge for up to 4 days. When you are ready to serve, you can reheat each component and assemble it as directed.
Storing Leftovers: I recommend storing the savory oatmeal and vegetable toppings in separate airtight containers if you can. Bring them to room temperature and store them in the fridge for up to 4 days.
Reheating: To reheat, microwave the steel-cut oatmeal in 30-second increments, stirring after heating, until they are warm. You can also heat it on the stovetop in a small pot. Simply heat it over medium heat and stir frequently until the oats are warm, which will take about 3-5 minutes. You may need to add an extra splash of vegetable stock, coconut milk, or water to thin out the oats a little bit.
Nutrition Information: The calorie and nutrition information below does not include the optional egg on top.

Nutrition

The post Savory Steel Cut Oatmeal appeared first on Foolproof Living.

Chicken with Bulgur

Aysegul Sanford — Thu, 05 Jan 2023 21:23:52 +0000

If you’re not accustomed to cooking with bulgur wheat (also known as burghul), this dish is a great place to start! Bulgur, a whole grain, is often used in Mediterranean cooking to add a nutty flavor and chewy texture to a variety of meals. To learn more about this yummy grain, look no further than my comprehensive guide, What is Bulgur Wheat?

Ingredients

We’re using Mediterranean-inspired spices, such as cumin and paprika, to season the juicy, tender chicken thighs. The rest of the dish is packed with bulgur wheat to add substance and a satisfying, chewy texture. Here’s a breakdown of what you’ll need:

For the bulgur wheat, you can choose from various types of bulgur. I like to use medium coarse bulgur (affiliate link) but you can also use Bob’s Red Mill red bulgur (affiliate link).
To make the chicken bulgur recipe, you’ll need skinless, bone-in chicken thighs, olive oil, ground cumin, paprika, kosher salt, black pepper, an onion, a bell pepper, garlic, sun-dried tomatoes, bulgur wheat, chicken stock (my favorite recipe is Ina Garten’s Chicken Stock), chopped fresh parsley, and feta cheese (optional).

Ingredient Substitutions

If you don’t have one or more of the above ingredients and you’re in a pinch, feel free to make some swaps and substitutions to accommodate what you have on hand. Here are some suggestions:

Bulgur: While I love to use bulgur for the heartiness, flavor, and texture it provides, I know that it can sometimes be tricky to find at the grocery store. If your local store is out of stock and there’s no time to buy online, you can rest assured that recipes with bulgur wheat and chicken taste great with other grain substitutes. Among all the bulgur substitutes, we recommend using quinoa for this recipe, as it provides a similar texture and flavor. If you’re unfamiliar with quinoa, we have an easy guide to help you cook quinoa with confidence.
Seasonings: I chose to keep things simple by seasoning the meat with cumin, paprika, salt, and pepper. If these seasonings don’t appeal to your taste buds, try substituting them with Mediterranean Spice Blend, Italian seasoning, dried oregano, or dried thyme to add a pleasant, mild flavor to the dish.
Sun-dried tomatoes: For this one pot bulgur dish, I recommend purchasing a jar of sun-dried tomatoes in olive oil (8 ounces), as they tend to have the best flavor. You can also purchase packaged and dehydrated sun-dried tomatoes, although I recommend soaking them in a bowl of water for 5 minutes before adding them in. Regular canned tomatoes would also work in a pinch, but be sure only to use a cup of stock if you’re adding in the canned tomatoes with their juices.

How to Make Chicken with Bulgur

While this Mediterranean bulgur with chicken looks (and tastes) like a restaurant-worthy dish, it requires minimal effort and only one skillet! Once you sear the meat and saute the rest of the ingredients in the pan, all you have to do is pop it in the oven, sprinkle it with a little parsley, and set it on the table to enjoy. Here’s how to make it:

Preheat the oven: Set your oven temperature to 400 degrees F.

Prep the meat: Use paper towels to thoroughly dry each chicken thigh. Drizzle them with olive oil.
Mix the seasoning: Add the cumin, paprika, salt, and pepper to a small bowl and mix until combined.
Season the meat: Rub each thigh with the spice mixture.
Heat the skillet: Add the olive oil to an oven-safe skillet (affiliate link) and heat over medium-high heat until the oil shimmers.

Sear: Place the thighs in the hot pan and sear for 4-5 minutes per side until lightly golden brown. There’s no need to fully cook the chicken, as you’re aiming just to give it some color. Transfer to a plate and set aside.
Saute the onion: Add the onion and pepper to the same skillet and saute for 7-8 minutes or until the onion is translucent.
Stir in the garlic and sun-dried tomatoes: Stir in the garlic and sun-dried tomatoes and cook for an additional minute.

Add the bulgur: Add the bulgur and constantly stir for 2-3 minutes as it cooks.
Add the stock: Pour in the stock and place the seared thighs back in the skillet. Let the bulgur mixture come to a boil.
Bake: Carefully place the skillet in the preheated oven and bake for 15 minutes or until the internal temperature of one of the thighs registers 165 degrees F.
Garnish and serve: Remove the skillet from the oven and top with feta cheese (if using) and chopped fresh parsley. Serve.

How to Serve

If you’re in need of a quick weeknight dinner, you can skip the sides and serve this burghul chicken as a complete meal. The meat adds lots of protein, and the bulgur makes it ultra hearty and filling! If you have the time, I recommend whipping up my Creamy Yoghurt Dill Sauce to drizzle right on top.

You can also pair this dish with a side salad to add a boost of nutrients. Continue with the Turkish theme by pairing it with a Turkish Bean Salad, or keep things simple and make my Spring Salad Recipe.

How to Store, Freeze, Reheat, and Thaw

Once you’ve enjoyed this bulgur chicken recipe for dinner, you can store your leftovers in the fridge for an easy next-day lunch or dinner option. This dish also freezes well, so feel free to make extra to store away for busy weeks ahead. Here are a few tips:

Store: Bring leftovers to room temperature before placing them in an airtight container with a lid. Store in the fridge for up to 4 days.
Freeze: Bring the bulgur chicken dish to room temperature and place it in an airtight, freezer-safe container. Freeze for up to a month.
Reheat: Reheat leftovers in the skillet on the stove. You may need to add a little water or stock to keep it from drying out. Or, reheat it in the microwave for about a minute or two, stirring every 30 seconds or so to ensure that it is heating evenly.
Thaw: Thaw the leftover bulgur wheat with chicken (from frozen) overnight in the fridge.

Expert Tips

While this recipe is fairly simple and straightforward, having some helpful tips and tricks in your toolkit can help you achieve restaurant-quality results on your first try. Here’s what you need to know:

Saute the bulgur before adding the stock: It might be tempting to add the bulgur and chicken broth at the same time, but it’s actually important to first saute the burger before adding your liquid. Taking the time to saute the bulgur with the rest of the ingredients ensures that the grain soaks up all those yummy flavors. I also follow this method for my Turkish Bulgur Pilaf, which resembles a bulgur risotto.
Sear until just browned: We’re lightly searing the thighs before allowing them to cook fully in the oven. Most bulgur recipes with chicken recommend this method as well, as it locks in moisture and flavor. Don’t skip this step, as it only takes a few minutes and will definitely pay off in terms of texture and taste.

FAQs

Do I need to pre soak bulgur?

There is no need to pre-soak your bulgur. Bulgur is a fairly thin grain that cooks quickly, so you’ll be able to achieve a fluffy, tender texture without soaking it first.

Do I need to rinse bulgur before cooking?

Rinsing bulgur before cooking isn’t necessary, but it all comes down to personal preference. If you prefer to rinse your bulgur, you can place it in a colander and rinse it with cold water.

Other One-Pot Chicken Recipes You Might Like

One-pot meals are truly life-saving when you’re in need of a yummy, no-fuss dinner that requires minimal cleanup. If you like chicken and bulgur wheat recipes like this one, you’ll also love these other single-skillet meals:

If you try this One Pot Chicken and Bulgur recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Chicken with Bulgur Recipe

Chicken with Bulgur is a Mediterranean-inspired dish that features juicy chicken thighs and fluffy, tender bulgur wheat. This one-pot recipe comes together in under an hour for a quick weeknight dinner or an easy, impressive dinner party entree.

Course Main

Cuisine Mediterranean

Diet Halal

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 560kcal

Author Aysegul Sanford

Ingredients

6 chicken thighs skinless bone in
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon paprika
½ teaspoon kosher salt
¼ teaspoon black pepper
1 medium-size onion chopped (~1 cup)1 bell pepper, chopped
2 cloves garlic minced
1 jar sun-dried tomatoes 8oz. drained and roughly chopped
1 ½ cups bulgur wheat
1 ¾ cups chicken stock
½ cup feta cheese crumbled (optional)
½ cup chopped parsley

US Customary – Metric

Instructions

Preheat oven to 400 F˚.
Pat dry chicken thighs on all sides with paper towels. Drizzle them with olive oil.
Mix together cumin, paprika, salt and pepper in a small bowl until fully mixed.
Sprinkle chicken on all sides using the spice mixture.
Heat a large oven-proof skillet over medium heat until it is shimmering hot.
Add the now-seasoned thighs and sear for about 4 minutes on each side until they are nicely browned. We are not cooking the meat fully here, but rather just browning it. Transfer onto a plate and set aside.
Add the onion and pepper to the now-empty skillet and cook, scraping the chicken bits at the bottom using a wooden spoon for about 7-8 minutes or until the onion is translucent.
Stir in the garlic and sun-dried tomatoes and cook for one minute.
Add in the bulgur wheat and cook, constantly stirring, for 2-3 minutes.
Pour in the stock and transfer the seared chicken back into the skillet. Bring it to a boil.
Transfer the skillet to the preheated oven and roast for 15 minutes or until a digital thermometer inserted in one of the thighs registers 165 F˚.
Carefully remove from the oven and sprinkle with feta cheese (if using) and chopped parsley. Serve immediately.

Notes

Store: Bring leftovers to room temperature before placing them in an airtight container. Store in the fridge for up to 4 days.
Freeze: Bring the dish to room temperature and place it in an airtight, freezer-safe container. Freeze for up to a month.
Reheat: Reheat leftovers in the skillet on the stove. You may need to add a little water or stock to keep it from drying out. Or, reheat it in the microwave for about a minute or two, stirring every 30 seconds or so to ensure that it is heating evenly.
Thaw: Thaw the leftovers (from frozen) overnight in the fridge.
It is optional, but you can add a fresh squeeze of lemon juice at the end for a great way to brighten the dish.

Nutrition

The post Chicken with Bulgur appeared first on Foolproof Living.

Baked Goat Cheese Salad

Aysegul Sanford — Thu, 22 Dec 2022 22:13:10 +0000

Creamy, earthy, and fresh, this warmed goat cheese salad is a restaurant-quality dish that comes together easily. If you can’t get enough goat cheese recipes like this, you’ll adore my other goat cheese-inspired dishes, such as Goat Cheese and Spinach Stuffed Chicken and Goat Cheese Quiche.

Ingredients

To make this recipe for goat cheese salad, you’ll need two sets of ingredients:

Goat cheese disks (or balls): For the goat cheese croutons, gather fresh thyme, parsley, panko breadcrumbs, garlic powder, an egg, Dijon mustard, kosher salt, black pepper, and an 8-oz. log of fresh goat cheese.
For the Salad and the vinaigrette: For the salad and warm goat cheese salad dressing, gather mixed salad greens, olive oil, red wine vinegar, Dijon mustard, shallot, kosher salt, and black pepper.

How to Slice Goat Cheese with Dental Floss?

If you’ve ever tried to cut goat cheese with a knife, you know how difficult it can be. Instead, I recommend using dental floss or kitchen twine to cut perfect, mess-free slices every time. Just be sure to use unflavored dental floss to avoid giving it an unwanted taste. Also, it is best to do this while it is still cold, as goat cheese that is at room temperature will be hard to slice.

Line up dental floss: Slide a piece of dental floss under the goat cheese log and line it up to where you want to make your first slice. Remember that this recipe calls for eight equal pieces of an 8-oz. goat cheese log.
Lift and twist: Holding the ends of the dental floss with either hand, pull the string straight up and cross them in the center to cut through the cheese log.

How to Make Warm Goat Cheese Salad

No one can resist baked goat cheese recipes as easy as this one. Equal parts effortless and tasty, this salad recipe comes together in just 30 minutes (plus the resting time.)

Prepare the baking sheet: Line a small baking sheet with parchment paper, and set it aside.

Prep the dipping station: Place the fresh herbs on a small, shallow plate, and mix them until thoroughly combined. Then, combine panko crumbs and garlic powder in a shallow bowl. Whisk together the egg, mustard, salt, and black pepper in a separate small bowl. Set all three mixtures aside.

Make the cheese balls: Roll each of your eight goat cheese medallions into a small disk (or ball). Then, roll each one into the herb mixture, evenly coating their exteriors. Then, roll the balls into the egg-mustard mixture and let the excess liquid drip. Finally, roll the balls into the panko mixture. Gently press the bread crumbs into the balls to ensure an even coating.
Freeze the goat cheese: Transfer the breadcrumb-coated goat cheese to the prepared baking sheet, and place it in the freezer for 30 minutes.

Mix the salad dressing: In a small mixing bowl, whisk together the olive oil, red wine vinegar, shallot, salt, and black pepper.
Make the baked chevre: Preheat the oven to 400 degrees F. Once heated, transfer the tray of goat cheese balls from the freezer to the oven, and bake for 8-10 minutes.
Mix the salad: Place the salad greens in a large bowl, drizzle them with the prepared dressing, and toss until evenly mixed.
Serve: Divide the salad among four salad plates. Place two baked goat cheese rounds on top of each salad.

How to Make Ahead and Store Leftovers?

Making this recipe ahead of time is the easiest way to make busy weeknights a breeze. With such simple prep and storage, it’s no wonder why warm goat cheese salad is a fan-favorite side.

Make ahead: You can make this salad recipe up to one week in advance. Simply roll the goat cheese balls, coat them in the herb, egg, and breadcrumb mixtures, and arrange them on a sheet pan. Then, cover them with plastic wrap and place them in the freezer for about 30 minutes. Once frozen, place goat cheese rounds in a freezer-safe Ziploc bag. Remove as much air as possible, then place the bag back in the freezer. Remove the balls just before serving, and bake them in a 400-degree F. oven for 10-12 minutes.
Store: To store your baked goat cheese salad, transfer your leftovers into an airtight container in the fridge. I recommend warming the goat cheese balls (not the salad greens!) just before eating your leftovers. However, you can also enjoy your salad cold.

Expert Tips

This restaurant-quality salad is as easy to make as it is delicious to eat. With these foolproof pointers, you can make it without hassle or stress—just like a master chef!

Let excess egg drip: Only one egg is necessary to coat all eight of your goat cheese balls—as long as you let the excess egg mixture drip after rolling each ball in it. However, if you need more dipping mixture, you may add another egg.
Bake right before serving: I recommend baking your goat cheese balls just before serving them. This way, the insides of your rounds will be creamy and warm. If you wait too long before serving, the goat cheese will solidify and lose its creaminess.
Broil until golden brown: To give your goat cheese rounds extra crispiness, broil them for one minute or until golden brown. Just be sure to keep an eye on them so that they don’t burn.

What Goes Well With Goat Cheese Salad?

Almost any of my foolproof main dishes would make a delectable pair with this warm goat cheese appetizer. Below are a few of my favorites to serve alongside this five-star side.

Roast Beef Tenderloin: Tender beef and toasted goat cheese is a match made in heaven. Serve it as a side salad for a photo-ready spread for any special occasion.
Turkey Tenderloin: Pair this goat cheese salad recipe with juicy turkey tenderloin, and you’ll have a mouthwatering menu ready for anything, from a Friendsgiving potluck to a weeknight meal.
Cream of Chestnut Soup: If you’d rather have a vegetarian meal, serve it with soup on the side. This French Cuisine-inspired chestnut soup would pair beautifully with this simple chevre salad for a delicious and visually impressive lunch or dinner.

FAQs

How long do you bake goat’s cheese for?

I recommend baking goat’s cheese for 10-12 minutes at 400 degrees F.

Can you bake goat cheese?

Yes! Baking goat cheese is a great idea because it is hard enough to hold its shape in the oven when baked on its own. However, you could also mix this traditional cheese with other cheeses, like Parmesan, cheddar cheese, and cream cheese, to make delicious recipes like my Baked Goat Cheese Dip.

Should I serve this salad warm or cold?

The best goat cheese for this salad comes straight from the oven, as the cheese balls will be the creamiest at this point. However, you can also serve this salad cold if you prefer your goat cheese to have a firmer texture.

What is the best cheese for salads?

Because of their rich and robust flavors, the best cheeses for salads include feta cheese, goat cheese, blue cheese, and Parmesan cheese.

Other Restaurant Quality Salad Recipes You Might Like:

If you try this recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Baked Goat Cheese Salad Recipe

This Baked Goat Cheese Salad is a French-bistro style salad that is ideal as a light lunch or a side salad with the main dish. Served warm, most of the components of this recipe can be made ahead and then it can be assembled right before serving.

Course Salad

Cuisine American/French

Diet Vegetarian

Prep Time 15

Cook Time 10

Resting time 30

Total Time 55

Servings Servings

Calories 175kcal

Author Aysegul Sanford

Ingredients

For The Baked Goat Cheese Rounds

1 tablespoon fresh thyme chopped
2 tablespoons fresh parsley chopped
¾ cup panko breadcrumbs
1 teaspoon garlic powder
1 large egg
1 teaspoon Dijon mustard
¼ teaspoon kosher salt
¼ teaspoon black pepper
1 log goat cheese 8oz. – sliced into 8 pieces

For The Salad & Salad Dressing

3 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
½ teaspoon dijon mustard
1 small shallot chopped (about 2 tablespoons)
½ teaspoon kosher salt
¼ teaspoon black pepper
6 cup mixed salad greens 7 oz.

Instructions

Line a small baking sheet with parchment paper and set it aside.
Prep your dipping station: First, place fresh herbs on a small shallow plate and mix to combine. Second, place panko and garlic powder in a shallow bowl. Stir to combine. And third, whisk egg, mustard, salt, and pepper in a small bowl and set aside.
Divide goat cheese into 8 equal portions. You can use a knife, but I find that it is easier to use dental floss or kitchen twine. To do so, slide a piece of dental floss under the goat cheese log and line it up to where you want to make your first slice. Holding the ends of the dental floss with either hand, pull the string straight up and cross them in the center to cut through the cheese log. Roll each piece into a small disk (or a ball).
Roll each goat cheese ball in the herb mixture, ensuring it is coated on all sides. Next, roll them in the egg mixture (allowing the excess liquid to drip), followed by the panko mixture pressing gently to ensure that it is fully coated with the panko breadcrumbs.
Transfer the goat cheese balls onto the parchment-lined baking sheet. Place in the freezer for 30 minutes.
Meanwhile, make the salad dressing by whisking together olive oil, red wine vinegar, shallot, and salt and pepper.
Preheat the oven to 400 degrees F. Remove the cheese from the freezer and bake in the oven for 8-10 minutes.
To assemble the salad, place salad greens in a salad bowl and drizzle them with the dressing. Give it a big toss.
Divide the salad amongst four salad plates and top each plate with two baked goat cheese balls.

Notes

Let excess egg drip: Only one egg is necessary to coat all eight of your goat cheese balls—as long as you let the excess egg mixture drip after rolling each ball in it. However, if you need more dipping mixture, you may add another egg.
Bake right before serving: I recommend baking your goat cheese balls just before serving them. This way, the insides of your rounds will be creamy and warm. If you wait too long before serving, the goat cheese will solidify and lose its creaminess.
Broil until golden brown: If you want, you can broil them for one minute or until golden brown. Just be sure to keep an eye on them so that they don’t burn.
Make ahead: You can make this salad recipe up to one week in advance. Simply roll the goat cheese balls, coat them in the herb, egg, and breadcrumb mixtures, and arrange them on a sheet pan. Then, cover them with plastic wrap and place them in the freezer for about 30 minutes. Once frozen, place goat cheese rounds in a freezer-safe Ziploc bag. Remove as much air as possible, then place the bag back in the freezer. Remove the balls just before serving, and bake them in a 400-degree F. oven for 10-12 minutes.
Store: To store the leftovers, transfer them into an airtight container in the fridge. I recommend warming the goat cheese balls (not the salad greens!) just before eating your leftovers. However, you can also enjoy your salad cold.

Nutrition

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